ISSUE 14 www.appetitemag.co.uk Easter 2013

T ickle your tastebuds...

Easter feast Hens ‘n’ chicks Asparagus tips Kitchen kit All edible life is here... Horses

Scan this code with your mobile device to access the latest news for courses on our website woo uld y u serve up this animal for dinner? we give you the french take on cheval frites...from the horse’s mouth! inside girl butcher // lunching under Marco’s eye // down on the farm // art on a plate // just desserts Appetite Advert_Layout 1 08/03/2013 15:32 Page 1 PLACE YOUR Editor, fazed by the fuss over ORDER FREE STAY horsemeat, ponders the wisdom 4 Club Great places, great offers of what we eat. If horse, why 6 feed...back FRIDAYS not dog, after all? Reader recipes and news 7 it’s a date AT THE NEW Fab places to tour and taste There I was, minding my own business, trying to source a supplier so that he can NORTHUMBRIA HOTEL languishing of a Sunday morning on the serve cheval steak frites. Our other new 8 Girl about toon sofa under something called a Slanket columnist, butcher Charlotte Harbottle, Our lady Laura’s adventures in food (a blanket with foot and hand pockets; along with farmers and farm shop strange, but a greatly efficacious hangover proprietors, tells us that the scandal has at 10 LUNCH cure) when a rant began. “Horse! Horse! least made us all more conscious of the A feast at The Lambton Worm Dine at Louis' Jesmond on any Friday evening for two people & if you spend It’s like eating your dog. Horses are pets!” provenance of our food, and that must be a over £99 you are entitled to a free nights stay at the There followed a lengthy diatribe from good thing, surely? 16 GIRL BUTCHER New Northumbria Hotel appetite’s roving reporter, Rosie Our new columnist, Charlotte Harbottle McGlade (it was her sofa, her I purchased a sirloin steak at Booking is essential, via the New Northumbria Hotel. Slanket and a hangover induced David Kennedy’s shop at Vallum 18 FrenCH FANCY by her company) regarding the the other day; the product of a Jerome Cogne’s on his high horse For reservations call 0191 2814961 wisdom, or not, of Dobbin as a beast David had fattened on the food source. farm and had butchered for the shop. 19 SDIG THI Why not upgrade to our superior room for just £10 extra! It was superb. If it had been horse, would Alastair Gilmour’s sowing seeds I am perched somewhat precariously it be so very different, ethically or morally? 48 hour advanced booking essential and subject to availability. Terms and on the stable door regarding this issue. My colleague Rosie, despite her own 20 HSTABLE W ISPERS Conditions apply Clearly, if you have bought something Francophile tendencies, says yes. I’m soft, The real effect of the horsemeat scandal labelled beef burgers, beef burgers are so I’d agree with what you should expect, so there is no her, but then it’s 22 EASTER chicks debate over the appalling nature of the hard to object to Hens - they’re not just for Easter con to which millions have apparently Dobbin on a plate if fallen victim. But if you eat lamb, beef, he’s had a good life 24 easter feast and pork, then why not horse? Our new and humane death. A superb lunch for Easter Sunday columnist, French chef Jerome Cogne, With a nice Chianti Jane Pikett, Editor has noted such interest in the subject and some fava 26 the grazer at his restaurant that he is currently beans perhaps? Anna’s shopping local 28 art of food In the kitchen with artist Enrique Azocar

We want to hear all about 32 kitchen kit the food and drink you Our pick of creative kitchen essentials appetite.T ickle your taste buds... love in the North East, WE which means you can 34 down on the farm LIKE! get fully involved in the Editorial 01661 844 115 An everyday tale of farming folk region’s only dedicated Jane Pikett - [email protected] food magazine. 36 theal hy appetite Advertising 01661 844 115 Marcus Bean’s top tips with asparagus If you like something, we want to know Joanne O’neil - [email protected] about it, so tell us. Better still, take a that’s amore Website www.appetitemag.co.uk 39 picture and send it to us. Lunch with a Mediterranean theme

Designed & Published by And if you cook something you’re proud of 40 the diary (or something you’re not!) email us a photo Beautiful people, beautiful places and a description and we might even put it on our Facebook page or in the magazine. Unit One, Bearl Farm, Stocksfield, 40lunch Northumberland, NE43 7AL Under Marco’s eye at Hotel Indigo Fame at last! t: 0191 281 4545 f: 0191 281 8588 e: [email protected] Photography just desserts email [email protected] Peter Skelton www.photo-psp.co.uk 46 The New Northumbria Hotel | 61-73 Osborne Rd | Jesmond | Newcastle upon Tyne | NE2 2AN Nicky Rogerson www.nrphotography.co.uk Pink Lady’s just sweet

appetitemag.co.uk 3 appetite Savour the new tastes Club of Vallum country WIN! DINNER AT Eslington Villa Serving fresh quality ice cream made using the milk from our prize winning Eslington Villa hotel and restaurant is offering a lucky appetite reader herd of dairy cows the chance to win dinner for two from the three-course Early Bird Menu, DAVID KENNEDY AT VALLUM - NORTH COUNTRY GROWERS 5.30pm-6.45pm, Monday to Friday. BYWELL SMOKERY - TEA ROOM - ICE CREAM PARLOUR Safe Children Play Area • Ample Car Parking Eslington Villa is a hidden gem in the leafy suberb of Low Fell, Gateshead. The award-winning restaurant is at the heart of the hotel New: Succulent Vallum beef at the David Kennedy at Vallum shop 2013 OPENING HOURS and the kitchen team led by head chef Jamie Walsh enjoys an excellent New: David Kennedy’s Chef’s Table - book now for dinner served THE ICE CREAM PARLOUR reputation for dishes which reflect the best of modern British and by the man himself at our occasional long table events IS OPEN NOW DAILY 11am-5pm Continental cuisine. Watch our website and Facebook AND FROM SAT 30TH MARCH To enter, please email your answer to the question below to OPEN DAILY 11am-6pm LUNCH FOR £1 AT BROCKSBUSHES TEAROOM [email protected] by April 12 2013, including your full name, for forthcoming events address and telephone number. The winner will be notified by email. The award-winning tearoom at Brocksbushes Farm in Corbridge is well-known for its delicious Q: On what date is Easter Sunday 2013? homemade cakes, quiches and sandwiches, alongside its warming, hearty soups made fresh in the farm kitchen. Eslington Villa, Station Road, Low Fell, Gateshead, NE9 6DR, For a limited time, appetite readers can buy a special on a Monday of soup and a sandwich tel 0191 487 6017, www.eslington-villa.co.uk Morwick Farm, Acklington, for £6.95 and get a second lunch for just £1. Open 7 days a week 10am-4.30pm, 10 miles west of Newcastle Morpeth, NE65 9DG This offer is availble until Saturday April 20 and all you need to do to qualify is show this copy on the Roman Wall - Vallum, Military Road, Newcastle NE18 0LL Tel: 01665 711210 / 07740 794465 of appetite when you order. www.vallumfarm.co.uk www.royaldouble.com Sausages! Brocksbushes, Brocksbushes Farm, StocksfieldNE 43 7UB @vallumfarm tel 01434 633 100, www.brocksbushes.co.uk/ The lovely people at Northumberland Sausage Company are kindly offering appetite readers Win ‘Le Sunday the chance to enjoy one of their three-hour sausage making courses at Beals, Hexham for Brunch’ for 2 only £15 (usual price £19.99 per person). AT Hotel du Vin, Learn what goes into a sausage and how to make delicious sausages in your own home. What could Newcastle be better? To book, simply contact Northumberland A new dining experience comes with Sunday Sausage Company through its amazing website, Brunch at Hotel du Vin, offering a relaxed which also has details of other great courses, plus Classically French... culinary journey of four fabulous courses at a an online shop (oh joy!). Sample our Cuisine at lunchtime with pace that suits. It’s at www.northumberlandsausagecompany.com A heart-warming soup is followed by the lavish 2 courses for only £12.95 or 3 courses only £13.95 French Market Table - the centrepiece of Sunday Brunch at Hotel du Vin - offering an exciting WIN! DINNER Try our Earlybird menu available from 6pm-7pm Mon-Fri choice of fresh seafood, crustacea, charcuterie, 2 courses only £14.50 or 3 courses only £15.50 pâtés, rilletes and a selection of salads, AT Radisson Blu, Durham vegetables and freshly baked artisan breads. This is followed by Sunday lunch favourites including Radisson Blu Hotel in Durham is offering a lucky appetite reader the Wine Tasting “Au Tire Bouchon!” 17th April ‘13 Kevin and Alanna serve a wide variety chance to win a three-course dinner for two plus a bottle of wine in its 5 wines - 5 matching nibbles £14.95 of drinks, home baked cakes and snacks, and light traditional roasts and delights to finish including lunches. Teas and coffees are Fairtrade, and food is traditional apple crumble. Served 12noon- 3pm, Filini Italian restaurant. Please ask for details locally sourced where possible. Sunday Brunch is £19.95 per person for four Featuring locally grown produce paired with traditional Italian cooking courses. Children under 12 are £9.95 and eat techniques, the Filini menu offers innovative choices for an elegant à la Cosy ground floor rooms with original features which carte dinner. Chic contemporary décor provides the perfect counterpoint are decorated with works by our residential artists. from the children’s menu or the main menu. To enter, please email your answer to the to the restaurant’s picturesque views of the River Wear. Whether you are walking, cycling or question below to [email protected] To enter, please email your answer to the question below to meeting friends, our café is an ideal setting to enjoy by April 12 2013, including your full name, [email protected] by April 12 2013, including your full home cooking and a friendly welcome. address and telephone number. The winner name, address and telephone number. The winner will be notified The Hearth Café will be notified by email. by email. Main Road, Horsley, NE15 0NT Q: What is the capital of Italy? T: 01661 853563 E: [email protected] Q: What are rillettes? 4-6 GILESGATE, HEXHAM, NORTHUMBERLAND NE46 3NJ W: www.thehearth.co.uk Radisson Blu hotel, Frankland Lane, Durham, DH1 5TA Tel 01434 609 943 Hotel du Vin, City Rd, Newcastle, NE1 2BE, tel 0844 736 4259, www.hotelduvin.com tel 0191 372 7200, www.radissonblu.co.uk/Durham www.bouchonbistrot.co.uk Open Monday to Friday 9.30am to 4pm Saturday and Sunday 10am to 4pm To find out more about appetite Club, visit the Club pages at www.appetitemag.co.uk readers’ appetite feed...back! It’s here at last, your opportunity to be in print! it's a date! Just email your recipes, feedback and foodie news and we will do our bit to print your stuff, Second helpings restaurants at King’s School with teams from The Feathers Inn, Hedley- Great North put it on our website or tweet it. Fame at last! at Tynemouth on-the-Hill, Northumberland, and Email [email protected] Join the club! Newcastle’s Blackfriars, and a special Gluten-free Fair We’re looking forward to a second gala night with former North East The first gluten-free event or tweet @appetitemaguk Well, at last the appetite team Cluny (possibly a mistake, come helping of Tynemouth Food Festival Chef of the Year, David Kennedy. in the North East will feature have joined the in-crowd at the the next morning, but we don’t get in May, following the festival’s debut The main event on May 11-12 producers and demonstrations occasional supperclub run by our out much). last year, when more than18,000 sees producer and street food and is supported by Newburn own columnist, Anna Hedworth, Underground restaurants, pop-up people descended on the seaside stalls, 1940s-inspired tea dances at Bakehouse by Warburton’s, aka The Grazer, whose pop-up dining and supperclubs are quite the village, including Close House chef Tynemouth Station and chocolate which makes free-from products events are held in a converted trend du jour and Anna carries hers director Simon Walsh, pictured. tasting sessions. There are food- at a dedicated gluten and shipping container in the achingly off brilliantly, with amazing food and Proceedings get off to a hoppy themed tales for the under-fives wheat-free bakery in Newburn, hip Ouseburn Valley in Newcastle. a brilliant mix of folk of all ages and start from May 9 with a week- and participatory theatre sessions Newcastle. The event organiser Our own Jane and Rosie joined the backgrounds, who share a common long beer festival at Tynemouth’s with a culinary theme from Dodgy is TASTECLUB (formerly Taste hip young things at Anna’s recent love of food in good company. Cumberland Arms. This coincides Clutch Theatre Company. www. North East) and will include 40 Middle Eastern Vegetarian Feast We take our hats off to her, and with three nights of pop-up tynemouthfoodfestival.co.uk producers, shops and restaurants and had a fine old time, courtesy of suggest you try it. Keep an eye on her including Oldfields Pantry, the the amazing food (Anna – we salute blog for details of the next – and be Festival fun Hot news Big award up Little Cheesecake Co, Red you!), the great company, the convivial warned, they book up fast! Rascal, Blackfriars, The Rat Inn, atmosphere, and a nightcap in The www.the-grazer.blogspot.co.uk for grabs Caffe Vivo and Café 21. North Eastern Culinary and Trade April 27, 10am-4pm, The Association (NECTA) is heading Castlegate, Melbourne Street, for the North East Chef of the Year Newcastle, adults £2, kids free, The food of love! competition on May 8-9. NECTA is www.tastenortheast.co.uk the only organisation in the region This sticky chocolate and coconut cake promoting chef skills and talent and Mons ter cakes was created by Kathleen Moore of Bishop Auckland Food Festival The North East Chilli Festival the competition is growing in stature These little cuties come from made these for a tea party at Newcastle using coconut milk left over returns at the end of April with a host at Seaton Delaval Hall in as NECTA builds relationships with Pick of the lovely Caroline Emersion of the Centre for Life in Newcastle. from a Thai curry. She added desiccated of demos and events, including Tom Northumberland returns in July prestigious hotels and restaurants week Lanchester, who just set up CC They went down well, especially coconut and cocoa powder to the and Henry Herbert, the Fabulous after luring 10,000 visitors to the around the country. The May NECTA Foodies in Newcastle enjoyed (Caroline Cakes) Sensations the zesty lemon flavour with sponge mix and made a coconut syrup Baker Brothers (above). There’s an first event last year. The two-day show includes demonstrations from some new tastes during NE1’s specialising in celebration cakes, homemade lemon curd. Look using half a tin of coconut milk heated event with John Whaite, winner of festival brings together the great chefs at all levels and there will Restaurant Week when 41 artisan breads and buffets. She her up… with ample sugar, poured on the cake for The Great British Bake Off, and a and the good of the UK chilli scene also be a chance to sample some restaurants offered menus a yummy dessert. Love Food, Hate Waste programme (yes, there is such a thing!) including of their food. There will be a Gala for just £10 and £15 a head. to help make your weekly shop go Chilli Pepper Pete, the Chilli Pepper Awards dinner to top off the event Since Newcastle launched its further. There are The Vegetable Company, Mr Vikki’s, Fire Foods, with six courses, entertainment and week, Belfast and London have Nannies and their pram full of veg Wiltshire Chilli and, from Dartmoor the naming of the Chef of the Year followed suit, which makes us We Like…The Hearth Café Bunny still hops Top marks for kids, plus a beer and wine festival, (a1,000-mile round trip!) the 2013. For info, contact Douglas trend-setters! For details of A habit has developed, here at appetite, chef demos, stalls and lots to taste Dartmoor Chilli Farm. July 6&7, early Jordan, tel 07538 405 492, August Restaurant Week - for a trundle along the road from our Sarah and Hugh Annett at Country and buy. April 20 and 21, www. bird tickets £4 (kids free) at email [email protected] www.getintonewcastle.co.uk farm here at Stocksfield to the Heath WE Barn, Widdrington, near Morpeth, bishopaucklandfoodfestival.co.uk www.chillifest-ne.co.uk and visit www.necta-chef.co.uk Café and arts centre at Horsley for all- LIKE! have gone potty for novelty day breakfast on a Friday. Here, a warm sausages, launching a new pork A LITTLE HIDDEN GEM IN TEAM VALLEY and orange marmalade and an welcome awaits from owners Alanna and Jarvis, while the Offering a selection of Fresh Soups, Sandwiches, Easter Bunny version with pork, Good work, pub-goers! Over a year, Get your business Toasties, Wraps, Scones & Cakes all homemade Morpeth Market breakfast (traditional and veggie) is hearty and features a grated carrot and the customers and staff of the Central Corporate Delivery & Buffet Menu’s available lovely sautéed red onion & potato. The café enjoys the buzz allspice to give a pub in Gateshead and the Cluny in noticed with Wedding Cupcakes & Cake Pops’ - made to order and chatter of happy folk, an open fire and a farmhouse hint of a hot cross Ouseburn, Newcastle, have raised Every Wednesday kitchen environment. There are homemade cakes and bun. Sarah adds £15,000 for the charity Pahar Trust that no bunnies Nepal to build a new school in the appetite. snacks, lunches light and hearty, and the best poached eggs Market Square were harmed in remote village of Mayum in the foothills ( opposite town hall ) you’ll find. And when you’re done, you can mooch around the the making of of the Himalayas in Nepal. The picture contact us on artists’ studios upstairs, and return home laden with pleasing this sausage, for shows the ceremony of the laying of Farmers Market - first Saturday of each month artworks. Main Road, Horsley, Newcastle, NE15 0NT, which Bright the foundation stone. Discussions are 01661 844 115 in the Market Square. 9am to 3pm. Within Country Baskets, Eyes here will be taking place with Gateshead council tel 01661 853563, www.thehearth.co.uk www.appetitemag.co.uk Unit 4 Princesway North, TVTE, Gateshead, NE11 0NF For more information or to thankful with a view to twinning a Gateshead TEL: 0191 4473404 book a stall please contact school with the new school. Neil Brown, Morpeth Market ...GREAT PLACE FOR GREAT COFFEE Manager on 07713115204 6 appetitemag.co.uk on the prowl

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

It’s always fun when friends who’ve never Next stop was the Grainger Market for more been to Newcastle come to visit; I love savoury treats, with Lindisfarne oysters at the showing them around the delights of excellent Lindsay’s fish to go counter, served the Toon! Last week I had Dez and Hind with vodka and Tabasco - a bargain at £1.25 (she’s French) from London and their each! We bought pease pudding and saveloys seven-month-old baby in tow. They love for breakfast (delicious with poached eggs), their scran, so what better excuse for a then headed to the Broad Chare pub for giant gastronomic tour of the city? scotch eggs and cauliflower fritters with curry We started with coffee at Intermezzo, the mayonnaise; the perfect mid-afternoon bar snack. gorgeous café at Tyneside Cinema, followed Finally, we made our obligatory yet delicious by lunch at Café Royal on Nelson street. The stop at Uno’s on the Quayside (the hubby’s beef carpaccio was delicious, served with restaurant) for beautiful scallops with a mint apple, chicory, and a goat’s cheese fondant. and pea risotto, calamari, pizzas, pastas and ice My companions had the fish stew; beautifully creams, which totally finished us off. My visitors presented fried fish with a serving of tomato will definitely be back to the Toon soon, all in the and fennel stew. Delicious! best possible taste!

Papa Dez’s Tom Kha Gai Soup

There are some great Asian supermarkets Handful coriander stalks – keep leaves Method: in the toon where you can buy all the for garnish. Add coconut milk, stock, lemongrass, ingredients you’ll need for this soup. Make 2 chilli peppers, halved galangal, chillies, shallots, coriander without chicken and vegetable stock for a 1.5 inch chunk of galanga root, chunked stalks, lime leaves, salt and sugar vegetarian option. 3 kaffir lime leaves, coarsely chopped to a pot and bring to the boil. Add Broth Ingredients: 1 pound chicken breasts cut to 1” pieces mushrooms and chicken (if you’re From a selection of breakfast rolls , fresh sandwiches, tortilla wraps, khobez wraps, toasties and paninis, to daily 1 can coconut milk 1 cup chopped mushrooms using it), boil on medium hear for a few half pint chicken/veg stock 1-3 Tablespoons fish sauce minutes or until the chicken is cooked. changing hot soup and crusty bread....There is something to satisfy all tastes at Mister Woods Co„ ee-shops. pinch of salt 1 Tablespoon lime juice Add lime juice and fish sauce to taste, And for afters , or just a bit of sweet on the side, be tempted by our amazing caramel Belgian chocolate 1 teaspoon palm sugar Garnish - Ingredients: before finally adding the tomatoes, extra 2 stalks fresh lemongrass, washed and Handful cherry tomatoes halved chopped coriander and torn basil leaves. shortcake, beautiful big round cakes, muˆ ns, scones, and selection of traybakes. Gluten free options also bashed to release the flavours Coriander leaves Handful of baby shallots, peeled Torn basil leaves available. All to be accompanied by our choice of speciality teas, award winning co„ ee and deluxe hot chocolates. Decaf options also available on tea or co„ ee.

BRING ON TYNEMOUTH NORTH SHIELDS THE CHEESE... Front Street Railway Street Continental & English Cheese Tel: 0191 2575556 Tel: 0191 2592559 Over 150 of the fi nest quality cheese’s to choose from • A large selection of Herbs & Spices Open All Easter • A selection of fl avoured nuts • Old Fashioned Sweets Bank Holiday FREE Tea & Tipple, Corbridge, Northumberland, NE45 5AT Matthew’s Cheese www.teaandtipple.com Telephone: 01434 632886 23-24 Grainger Arcade, Grainger Market | Tel: 0191 2324265 FOLLOW US @woods_coffee 8 appetitemag.co.uk lunch. lunch.

MULTI AWARD WINNING BUSINESS • FULLY STOCKED BUTCHERY INCLUDING BEEF & LAMB FROM OPEN EVERY DAY Aa’ll WIDDRINGTON FARM ITSELF. ALL HOMEMADE SAUSAGES • GREAT BRITISH HOMEMADE SUNDAY LUNCH SERVED 12-2.30PM FARM SHOP COFFEE SHOP • HOMEMADE CAKES, PASTRIES, & SCONES IN OUR COFFEE SHOP Our own produce from Delicious breakfasts using • BRAND NEW GIFT SHOP NOW OPEN our organic farm. produce from our Farm Shop, Finest Aberdeen Angus Beef, light lunches, tasty soups, tell ye • TRADITIONAL TUESDAY 12-2.30PM 2 COURSES £9.99 Saddleback Pork, hams, sausages, casseroles and cakes • RESERVE YOUR MEAT EARLY FOR EASTER 29 MARCH – 1 APRIL bacon, Lamb & Mutton Sunday Roasts using our own • COME AND SAMPLE OUR NEW BREAKFAST SAUSAGE Organic Eggs & Poultry beef & lamb AND EASTER BUNNY SAUSAGE!!!!!! • EVERY FRIDAY LOCAL HADDOCK IN HOMEMADE BATTER ’boot the WITH HAND CUT CHUNKY CHIPS, FOREST ADVENTURE PEAS & TARTAR SAUCE £7.99 SERVED 12-2.30PM Opening for the Easter Holidays Opening Times :- Tue – Sat 9-5, Sun 10-4 Ask about our childrens parties. CLOSED MONDAYS Worm EXCEPT BANK HOLIDAYS-SUNDAY HOURS APPLY (Kitchen closes 30 mins prior to above times) Broom House Farm, Nr. Witton Gilbert, DH7 6TR WIDDRINGTON FARM, WIDDRINGTON VILLAGE, Farm Shop: 0191 371 8839 | Co ee Shop: 0191 371 8382 MORPETH, NORTHUMBERLAND The Lambton Worm is NE61 5EA TEL 01670 760181 Twitter @broomhousefarm www.thecountrybarn.co.uk www.broomhousedurham.co.uk ready for another round of story telling, writes The Edwardian Alastair Gilmour Chocolate Once upon a time, a group - has captured public awareness Leisure. But let’s sit down - three triumph. The trio of Gressingham of pub and food enthusiasts head-on. of us - so “whisht lads, haad yor duck - breast, leg and sausage threw £500,000 into a well in The boast in the extensively gobs, an’ aa’ll tell ye aall an - with Dauphinoise potatoes and Rooms and Snug Chester le Street. They did it - and expensively - refurbished aaful story”. coriander carrots is somewhat Serving light and main meals, including Sunday lunches, with their “greet big goggly pub is “good honest food that We begin with wild mushrooms overpowered by cinnamon jus, delicious homemade cakes and desserts, a choice of eyes” fully open, though will make your heart sing” and which have the expected earthy but eventually recovers with a eighteen speciality teas, single origin co ees and of locals oft did wonder at that’s no idle quip. The emphasis bluntness and somehow succeed gamey comeback. their wisdom. is wholly on freshness, locality, in not disturbing the palate with Eight-hour smoked shoulder of course a total abundance of chocolate in every form! Within a few days of the imagination and British tradition. intense flavours. Charlie Hird’s pork is served with “well” - now called The Lambton Raw ingredients are traceable to Across the table is a trio of Mrs Doreen’s black pudding and Worm Sonnet 43 Brew Pub and food heroes who include Andrew melon served with Parma ham and a sweet jus, sautéed potatoes and Restaurant - being opened up it Hutchinson’s lamb reared on marinated figs. This is an exercise braised red cabbage, topped with had “grewed an’ grewed” and all the Cleveland Hills; Neil and in freshness, sweetness and crispy pork crackling. Mrs Doreen Steak your claim. the neighbourhood visited and Carol Peacock’s Parlour Made delightful combinations is possibly the best black pudding were mightily impressed. Cheese; John and Sue Archer’s of textures. deviser ever (and this comes They said a lot of kindly things ice-cream from Jersey cattle The garlic king prawn and from an offal nerd). Then there’s about what they found – the grazed on clover-rich pastures roasted tomato on a trowelling the crackling; can we fill our Two course lunch for £18 fiercely local food, the wondrous near Darlington, and Charlie Hird’s of saffron noodles are delicate pockets for the journey home? The new Marco Pierre White Steakhouse Bar & Grill in Newcastle offers its ales which had travelled no more rare-breed pork sausage. We’ll enough to get away with a breath- Strapped in, we presume it’s customers an ultra modern dining experience in his first ever North East restaurant, serving locally-sourced produce and delicious cocktails in a cosy than a dozen miles to arrive at the come to Mrs Doreen and her black test. The fillet of stone bass on okay to wind the windows down yet vibrant setting. The Steakhouse Bar & Grill offers Marco’s own brand of counter, and the staff, many of pudding later. creamy mussels with Dauphinoise and start singing: “Aa’ll tell ye ’boot affordable glamour and brings a bright new dining experience for even the them lured from some of The Lambton Worm also potatoes and spinach is a the Worm.” most experienced of North-East food lovers. the North East’s finest hotels features craft beers from its Bring this voucher to receive Fenkle Street, Newcastle, NE1 5XU and hostelries. microbrewery in Coxhoe, a complimentary glass of 18 Sanderson Arcade, Morpeth, NE61 1NS And this is no fairy story. The Co Durham, and is the first of The Lambton Worm Sonnet 43 Brew Pub and Restaurant, house wine with your lunch. T: 0191 300 9222 Terms and Conditions apply. mpwsteakhousenewcastle.co.uk tel: 01670 458183 /457858 Lambton Worm Sonnet 43 Brew a handful of Sonnet 43 Brew North Road, Chester le Street, DH3 4AJ. Starters from £4.25, Pub and Restaurant - oh sod it, Pubs and Restaurants planned main courses from £9.95, desserts £4.95, bar snacks www.curiouslywicked.co.uk let’s just call it The Lambton Worm by Sunderland-based Tavistock £1.80-£3.25, tel 0191 387 1162, www.thelambton.com T&C’s: Offer is available Monday to Thursday between 12pm and 2.30pm starters starters F or the Love of Beer The folk at the newly managed and refurbished Lambton Worm in Chester-le-Street certainly love their beer. So much so that all the dishes on their restaurant menu have been developed with a suggested beer pairing. The pub is now the brewery tap for Sonnet 43 microbrewery of Co Durham, and the owners ethos is to use locally sourced seasonal produce, to create freshly made daily changing specials alongside the regular restaurant and bar food. The Lambton Worm, North Road, Chester le Street, DH3 4AJ tel 0191 3871162 www.thelambton.com

WE Rat-a-tat! LIKE! The Rat Inn, Anick nr Hexham named on the UK’s Top Curiously wicked Ttas e of the North East 50 Gastropubs 2013 by the pub trade magazine The fabulous Curiously Wicked in Morpeth takes the Well done, Blackfriars in Newcastle, which was announced the Publican’s Morning Advertiser. phrase handmade to an entirely new level. All produce in the Gold winner in the Taste of England category in the Easter Special The Budweiser Budvar Top 50 Gastropubs the tearoom and chocolate emporium is made on site in North East England Tourism Awards at the Sage Gateshead. If you’re taking a trip to Tynemouth over Easter, pay a visit Awards 2013, are voted for by more than The restaurant dates back to 1239 when it was used as to Mister Woods. A firm seaside favourite, the café has a 500 judges including chefs, pub guide true Edwardian style, using no machinery during cooking funky vibe and a huge range of teas and coffees, while editors and journalists. other than the whisk and freezer! the refectory for Dominican friars and the kitchen team, being great for mum as it's pram friendly. Kids will be kept “The best pub food now competes Why not be waited on by butlers, maids and footmen in full lead by head chef Troy Terrington, serves a classic but happy with the delicious ice creams on offer too, and if the on quality with top restaurants, and costume and character, while feasting on delicious food gutsy traditional British menu using an abundance of great sun’s shining, sit back, relax, and enjoy the fab views of arguably offers better value for from the era? An experience not to be missed! produce from around the North East. Tynemouth beach outside the café. money,” said Publican’s Morning Unit 18 Sanderson Arcade, Morpeth NE61 1NS * Jesmond Dene House was awarded the ‘Small Hotel Mister Woods, King Edward Court, Front Street, Advertiser editor Rob Willock. tel 01670 458183 www.curiouslywicked.co.uk of the Year 2012’ accolade at the awards, five years Tynemouth, NE30 4BT tel 0191 257 5556 after it first won the same accolade.

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

buy 2 and get a free sauce BRUNCH

| large chains you fi nd on every high street. Traditional Beef, Pork and Poultry from our own farm here at Blagdon prepared with care. Opening times Monday to Saturday Award winning home cooked food 9.00am - 4.30pm prepared with the best ingredients in our Sunday farmshop kitchen. 10.00am - 3.00pm Everything you could need for a delicious Easter time. Orders taken. BREAKFAST Open Tuesday-Saturday 10am-5pm | LOVE THE LOAF! Sunday 11am-4pm 084469 30658 Open Bank Holiday Mondays 203 Park View, Whitley Bay, Tyne & Wear NE26 3RD. Telephone (0191) 251 7482

Terms and conditions apply, please ask a member of staff for details 16-18 e Milkhope Centre, Berwick Hill Rd, Blagdon NE13 6DA www.lovetheloaf.com Aberdeen | Belfast | Birmingham | Edinburgh | Glasgow | Leeds | Liverpool | London | Manchester | Newcastle | Oxford | Reading T: 01670 789924 E: [email protected] COFFEE starters starters

WE New, old, kid on At the new Croft Gastropub, the Big cheese! talented kitchen team is serving The lovely folk at Northumberland Cheese Company LIKE! the block up modern British cuisine sourced have revamped their gorgeous Cheese Loft Café, This is nice – somewhere new to from select artisan producers and where they are offering breakfast, lunch, afternoon eat in the pretty village of Croft, local farmers. tea, cakes and drinks including the much-loved cheese We Like…Easter hamper and experiences from great near Darlington, where the Croft It’s a gift! soup and cheese scones seven days a week, 10am- Originally built in 1835, the Croft regional producers, retailers, We love this luxurious Easter hamper, from We are loving this new online 5pm. The original features and character of the loft Carruthers and Kent in Newcastle, which Hotel has had a makeover and is also rumoured to be an original chefs and eateries. with its exposed beams and exposed brickwork shine shop stocking exclusive includes a bottle of Zuchardi Malbec launched a new tea room and inspiration for Alice in Wonderland, The site is launching with through following the renovation and, after satisfying food and drink products and dessert wine (perfect with chocolate), Caffe gastropub. standing as it does next to St Easter and Northumberland your hunger there, you can buy some of the company’s Dolcetti chocolate and chilli biscuits and a experiences from Tasteclub 16 cheeses and other goodies in the shop and visit The hotel’s family owners, who Peter’s church, where Alice author Collections featuring Gareth James Rasberry brownie in a lovely (formerly Taste North East). the hamper station to put together your own basket of also own Horton Grange hotel Lewis Carroll’s father was rector. experiences and products cheese, chutneys, biscuits and more. And you can go presentation box. www.TASTECLUBHQ.com near Newcastle, have ploughed Who knew, eh? from ten local producers plus there for a cheese making workshop. Tasty! Easter Hamper, £24.99 at Carruthers and offers a unique selection of Kent, Elmfield Rd, Gosforth, Newcastle, a seven-figure sum into the The Croft Hotel, Croft-on-Tees, what’s on, exclusive offers, Northumberland Cheese Company, The Cheese expertly curated products Farm, Green Lane, Blagdon, Northumberland, NE13 NE3 4AY, tel 0191 213 1818, www. restoration of the Grade II-listed Darlington DL2 2ST, tel 01325 competitions and events. 6BZ, www.northumberlandcheese.co.uk carruthersandkent.com hotel, revamping all 20 bedrooms. 720 319, www.crofthotel.net

TASTECLUB For food & drink lovers Fine and exclusive wines, expertly sourced, personally recommended. £5

WIN £50 to spend at OFF when you spend You will find a gluten-free-friendly menu in a cosy gastro pub in stunning Northumberland Countryside. £50 in our shop. Enter at www.tastenortheast.co.uk/competitions. Competition closes on 16 April 2013. Bring this voucher to redeem your off er

Enjoy food & drink prepared and served in the great north Open Tuesday to Saturday 10 am to 7pm and Sunday 12-5pm - 3a Elmfi eld Road | Gosforth | Newcastle | NE3 4AY - Tel: 0191 2131818 www.tasteclubhq.com | T: 01434 696 090 | E: [email protected] For more gluten-free ideas like our dedicated facebook page GreatNorthGlutenFreeFair www.carruthersandkent.com | – Carruthers and Kent | – @CandKwines Girl Butcher. starters

Charlotte Harbottle, one of the country's few lady butchers and, in our C offee stop: Intermezzo opinion, a food genius, is here every month. Read Intermezzo is a little corner of Italy; the long, narrow bar more of her musings offering the vibe of a proper Italian café with hustle, bustle at www.girlbutcher. and interesting people. On the corner of the Tyneside blogspot.com and meet her at Charlotte’s Butchery, Cinema, but with an external entrance, the staff are WE Ashburton Road, Gosforth, chatty, as are the customers, who swapped seats so we Newcastle, NE3 4XN LIKE! tel 0191 2851988 could squeeze in our baby buggy. We had a single-shot macchiato for £1.50, which was super-frothy on top with a deliciously rich, strong espresso. The Americano was £1.75 and had a lovely cream - a good indictoar of the the high Sugarloaf Signature quality of the coffee beans used - while the cappuccino Salad Dressing had a satisfying froth that lasted through to the end This month, we’ve mostly been dressing our salads with of the cup. In other words, this was all the Sugarloaf Sweet Honey and Mustard dressing from the lovely folk at the Sugarloaf Café in Whitley Bay. It seriously proper coffee served in Great comes in a fab chunky glass bottle and, what’s more, you suitably convivial surroundings can trade in your old bottle and receive a new one for steak with more than a hint of £2.95. The café has recently been refurbished complete Girl onglet Italy. A city centre gem, with indoor booths, and a classic game console complete Butcher with shallots well worth a visit. with retro favourites Pacman and Space Invaders. If you Intermezzo, make the leader board with a high score, you get your meal and drink on the house! Pilgrim Ingredients Sugarloaf Cafe, 203 Park View, Whitley Bay, NE26 Serves 2 St, Newcastle, 3RD Tel 0191 251 7482 Or visit www.lovetheloaf.co.uk • 500g onglet NE1 6QG, tel • splash oil A cut above • 2 tbsp butter 0191 222 1115 • 4 shallots, peeled and finely sliced cook the perfect steak. I say that I choose the • 200ml red wine appetite has a new columnist – perfect cut, and it speaks for itself. This is the • 100ml veal or strong chicken stock the amazing Charlotte Harbottle, cut I refer to as 'Charlotte's Choice', which is more commonly known as 'Onglet' in France or Method aka Girl Butcher of the blog of the 'Hanger' in the US. Remove the onglet from the fridge and same name. And, yes, she really This versatile, underrated cut can be braised leave to stand for an hour. Heat the oil or flash-fried, depending on the chef, which in a heavy frying pan. Season the meat is a girl butcher (and there aren’t means it's a food that adapts to the cook; a with salt and pepper and add it to the many of those around) and she Godsend! You can chop it up and hurl it in pan. Cook it until well browned on all a stew, and the meat breaks down to make sides. Add the butter and as soon as Let The Good Times Roll... has just opened her own shop in fabulous gravy. Because the fibres break down, it foams add the shallots. Give the pan Gosforth, Newcastle. it slow cooks beautifully, though I have to admit, a good jiggle to allow the shallots to Cozy and casual - Right amount of both for your night out! for me, it's all about the searing-hot pan. collapse into the butter. Now, read on... Make sure your onglet steak is out of the With 3 fl oors, 2 bars and 1 amazing terrace fridge for a good few hours before heating. Turn down the heat and cook for one - we bring to you the best in Newcastle’s cocktail scene. This allows the muscle to relax, which means minute. Remove the onglet and keep Fresh ingredients and spirits combine to give you Since opening my little shop, I have tried the meat will be more tender and retain more warm. a drinking experience you won’t forget. to keep things pretty seasonal, with moisture than just transferring straight from lovely oxtails, beef cheeks and short ribs cold fridge to sizzling heat. And this steak must Cook the shallots for a further few We also serve fresh ‘Italian Bistro’ food for rich, cosy evening stews. be eaten rare to be as melt-in-the-mouth as minutes or until they are completely till 9pm and 6pm on a weekend. I have also been promoting slow-roast possible, otherwise it can be chewy. soft and have taken on the lightest of stuffed breast of lamb and roast pork On the animal it is located by the offal, colour but no more. Add the wine and Not to mention we have some of the best local tenderloin, which leads me to ponder on just directly beneath the diaphragm, and since reduce by half. Add the stock and DJ action during weekends. how seasonal our eating habits are. Why are we don't have many opera-singing cattle it's cook for another two minutes to bring the slow-cooked dishes more fashionable or a muscle that is rarely used, which means it all the liquids together and produce a We surely are the venue for good times appealing in winter? Why can't we have a lamb is super tasty and smooth, jam-packed with deep glossy sauce. Finally, add any of hot pot in the middle of July if we so wish? flavour and nutrients. the resting juices from the onglet and Free Wi-Fi // Pizzas // Pastas // Cocktails // Beers // Coffee // DJs Perhaps it is in our genes? Here is one of my favourite recipes from the season with salt and pepper. To serve 88 Pilgrim Street, Newcastle Upon Tyne, Tyne and Wear, NE1 6SG Well, to avoid being controversial my first amazing chef Henry Harris. It can also be eaten cut the onglet into thin slices across Tel: 0191 261 5656 recipe will be with the seasonless classic: as a steak sandwich. Or the classic dish, steak the grain, place on two warmed plates steak. Now, every butcher will tell you that they frites. So simple, so good! and spoon over the sauce. www.alvinosbar.co.uk 16 appetitemag.co.uk yes, chef!

Jerome Cogné The Shoreline Café head chef at Bouchon Bistrot, Hexham, brings a taste of the robust, country food of his homeland to you, in every edition of appetite. Bouchon Bistrot, Gilesgate, Hexham, NE46 3NJ, tel 01434 609 943, www. Situated in the small fi shing village of Craster bouchonbistrot.co.uk and a stones throw away from the beautiful Dunstanburgh Castle. Open all Easter We pride ourselves on serving excellent coffee, our and Bank signature italian hot chocolate and the most delicious homemade cakes, traybakes and scones. We serve light Holiday meals, including homemade smoked haddock chowder, 10am - 5pm (7 days) or choose from a selection of home prepared fi llings in French doorstop sandwiches, paninis or jackets potatoes. Fancy Don’t forget to bring your dog! 1 Church Street, Craster, Northumberland, NE66 3TH · TELEPHONE: 01665 571251 Sowing the seed Horses for Down the allotment instructions confuse you; spacing is a rule made to be broken, so don’t with Alastair Gilmour become obsessive about measuring to the millimetre. Do it your way, learn From Five Course Romantic Dinners to Opening a packet of seeds never from your mistakes and call it “local Special Celebrations, the Grand Hotel’s Victoria courses loses its excitement and sense knowledge”. restaurant makes for the perfect location. The horsemeat scandal has caused so much talk among of wonder. Peering inside is a Talk to your seeds, coax them into Lunch (Mon-Sat) £14.95 per person joy, tipping the contents into action, encourage your compost to 3 Courses his customers that Jermone is considering stocking it at your palm is exhilarating, and give them its best, whisper sweet Seasonal tips recognising their differences and nothings as you transfer the plants Dinner £24.50 per person Bouchon in Hexham. So, would you eat it? British asparagus is on its way and I characteristics is pure education. into their final growing positions and 5 Courses cannot wait! This wonderful vegetable Beetroot seeds, for example, are they’ll reward you. Green fingers Sunday Lunch £21.95 per person There has been so much talk about it, I heard years ago that in England you don’t should be simply done, with poached nobbly, grey-brown and bogey-sized, don’t exist, but stimulation boosts 3 Courses and so much demand, we are seeking eat horse because of respect for the Queen, egg and hollandaise. I don’t like to hide whereas if you sneeze over Little Gem anyone’s morale, so why should a Non residents always welcome. a supplier for horsemeat. In France, of who loves her horses. Is this true? Whatever the product. If you cook asparagus, it lettuce seeds you'll spread them to seed be any different? A ernoon Teas available daily in our Drawing Room. course, horsemeat is much loved, and the reason, I have never seen it here and I has to taste of asparagus! the four winds. Cabbage seeds are Study gardeners on TV like Carol Bar Meals available in our Coppereld’s Bar. in Paris, there is not a corner where don’t know if we will be able to source it for the round and easy to pick up and drop Klein - she doesn’t half get things GRAND PARADE, TYNEMOUTH, NE30 4ER you don’t find a boucherie chevaline – a restaurant, but there is a great interest in trying into trays of compost, while plopping to respond. And if you’re called Tel: 0191 293 6666 butcher which sells only horsemeat. it among our customers, which is great. Not just for breakfast dried, wrinkly peas straight from a Bob Flowerdew, like the Gardeners’ Email: [email protected] www.grandhotel-uk.com Steak is the most popular use of this In France, we use it exactly like beef, and Our customers love our salmon confit packet into a hole in the soil couldn’t Question Time presenter, you’re off intensely flavoured meat, but we also use it the only thing you cannot eat from a horse is “croquette” which sings with salmon be easier. Another amazement; the to a head start. for stew, for sausage, and it can be made into its tongue, because it is so tough. You can cook confit, lemon skin and juice, coriander, shape, size and colour of a seed often And as much as I love this time of mince (as lasagne lovers now know!) it forever and it will never be edible! dill, potato, coated in flour and eggs bears no relation to the vegetable that year, my most earnest advice is, don’t Horsemeat is sweeter and more intense My favourite is to have a simple rare steak and, instead of breadcrumb, blitzed it creates. let guilt get in your way. Growing North Acomb in flavour than beef, it is very tender and very frites. Come to think of it, I have never seen cornflakes! Cornflakes are crunchier I have a terrible habit of ripping from seed is by no means a must for good for the health. It is extremely lean, even horse tartare, but it is quite a thought. Watch and have a sweetness which is open seed packets through the the allotmenteer. There’s no shame Promoters of Our Own, from an old animal, as it often is. this space... wonderful for chicken or fish goujons. crucial information on the back. But in buying seedlings or plug plants Local & UK Produce For Over 30 Years People say I have lost the plot – but you quickly learn not to take the by mail order or plantlets from the they don’t use breadcrumbs anymore! instructions too literally. When you nursery. Often it can be the best way I have just been home to the reduction. If you make it too think about it, seed packets are sold and you’ll still end up taking pride in Nantes, where I enjoyed quickly, it will evaporate and your nationwide and a March sowing date your crop. Saucy cooking the country food of shallots will remain crunchy. So Food hero that would suit a cold frame in the Seed-sowing is time-consuming, my home. I cooked sea bass make the reduction slow – a This month, my food hero is Warren South East may be six weeks too it’s fiddly and frustrating (think Little SEASONAL PRODUCE IS KEY TO NORTH ACOMB FARM caught by my father, pan-friend good 20 minutes for a sauce for Butterworth butchers. They are always early for an allotment in Bedlington. Gem and sneezing fits), so mix and The friendly and helpful staff of North Acomb Shop have been supplying families and food lovers alike with crushed potato and beurre four people. My beurre blanc is consistent and our customers ask Of course it’s all vital information, match between that and buying with traditional farm produce. From the fi nest North Acomb Aberdeen Angus beef, spring lamb and out- blanc. Beurre blanc is native to shallots, white wine vinegar, white all the time where we find our meat. but don’t beat yourself up if you “ready-mades” until the conditions door pork, free range poultry and local game to our exclusive range of home prepared dishes, homecured bacon, ham and our superlative sausages. North Acomb is sure to tempt your taste buds! Nantes and a fish beurre blanc wine, butter and – here’s a chef’s Duncan Butterworth, Warren’s son, runs happen to be late. I’ve sown things are right for you, and you alone. • ORDER NOW FOR EASTER • NEW SEASON SPRING LAMB • is served at every wedding there. tip – cream, which supports the it now, and if people request something weeks later than stated in the small It’s your garden, the end results • TURKEYS • CHICKEN • DUCK • ABERDEEN ANGUS BEEF • The most important thing with butter. That is a tip from Nantes, special I can just ring and it is here, print and still enjoyed an acceptable are your decision, and what you Stocksfi eld, Northumberland NE43 7UF Tel: 01661 843181 whisper to your seed will always beurre blanc is to be patient with so keep it to yourself, okay? fresh and always wonderful. crop. Like people, seeds and growing Opening Times: Closed Mon, Tues - Sat 9.30am-5pm, Sun 9.30am-1pm conditions are all different. remain a secret between the pair North Acomb Est 1978 everything a farm shop should be www.northacombfarmshop.co.uk THE GUILD 18 appetitemag.co.uk And don’t let the planting space of you. OF MASTER CRAFTSMEN MEATY ISSUE MEATY ISSUE

award winning farm shop and café

At Knitsley we pride ourselves on our farm butchery which is at the heart of our business! We offer high quality beef, lamb and traditional rare breed pork alongside award winning bacon, i Nproe gh blem sausage and our own cured gammons and ham. We are renowned for our Pork, Huntsman and meat pies Blagdon Farm Shop near “The lengths that we and other and home produced Corned Beef, terrines and pastrami Newcastle has experienced independent shops have to go to Orders for Easter meat now being taken a 20% surge in sales for its comply with legislation is quite In our shop you’ll fi nd a superb selection of cheeses, fruit, butchery products and ready breathtaking, to the extent that we vegeatable, jams, pickles and much more! meals since the horsemeat have to pay an annual levy simply Home made bread including hot cross buns and cakes scandal broke. to be able to tell our customers are always available created by our artisan baker Kevin With its ready meals made in that our beef comes from our Why not visit our cosy cafe where all our meals the shop’s own farm kitchen and own farm. are freshly prepared using our own products meat sourced predominantly from “We are very happy to do this, We look forward to see you a warm welcome awaits! its own farm and other trusted but we are shocked by the KNITSLEY FARM SHOP local suppliers, customers have total disregard for basic legal East Knitlsey Grange Farm, Knitsley, been flocking to the shop to buy requirements shown by some food Consett DH8 9EW quality produce with clear and businesses recently. Open Tuesday - Saturday 10am - 5pm Sunday 10am - 4pm transparent origins. "The big retailers involved in (Just a few minutes away from Consett Town Centre) Manager Joanne Celerier (above) this need to reduce the number Tel: 01207 592059 lock the says: “We independently audit of people in the supply chain, www.knitsleyfarmshop.co.uk and visit our suppliers and only make greater transparency deal with people we trust or have by all involved mandatory and come to us via a very strong have clearer labelling as well as recommendation. We ourselves insisting upon the testing of all are independently audited by two processed meat products within stable door! separate bodies to prove all that businesses found to have had we say is true. problems." Spend £5 and get 6 links of Sausage so we have total control of what our stock So, how has the horsemeat scandal affected are fed and how they are housed and reared. orby, ge ge! of your choice FREE Our sausages are our pride and joy however we don’t just do farmers and suppliers? It may have done us all a "We feed them all our own silage and hay, the sausages... our craft butchery produces a huge range of Beef, Lamb, straw they sleep on is from our own harvest George Payne Butcher in supermarkets and they are Pork and Poultry treats to help you cook up a fi rst class meal. favour in terms of questioning the provenance of and they are kept warm and dry through the Gosforth, Newcastle says it realising that our meat is sourced winter months inside sheds. In the summer has seen a 10% increase in from local farms and we can give BE OUR 1,000TH LIKER ON FACEBOOK our meat, so here are the views of the producers months the stock are outside enjoying the trade since the horse meat an assurance that our burgers are AND WIN A SAUSAGE MACHINE! sunshine and lush grass. scandal, with beefburger 100% free from horse meat.” FANCY MAKING YOUR OWN SAUSAGES? Sarah Annett, of The Country Barn, housed cattle were eerily quiet. It was a very "We have to pay an annual fee to sales up 30%. George says: George Payne Butchers is a Try our Sausage Making courses at Beales, Fenwick Newcastle or Wark near Morpeth, has noticed a lot more depressing and frustrating time. Northumberland County Council so they “More and more customers founder member of the Q-Guild, (ask for details) can audit the whole process of our beef attention from shoppers regarding "But we had a brainwave to open The Country are coming through the door, a membership organisation Having a Celebration - Party or Wedding? the provenance of the goods they buy. Barn Farm Shop & Coffee Shop. We had production, which allows us to make the including many new faces. We can of more than 100 of the UK’s Ask about our bespoke catering services Sarah (above) says: "Widdrington Farm derelict buildings and an ideal location on the valid claim that all our beef is our own. As only put this down to the effects leading independent butchers. has been in the Annett family since 1515 coastal route to Druridge Bay, and after a lot a result of this, the public can feel 100% of horse meat scare. Consumers Q-Guild butchers can show the and gone through many changes over the of planning red tape we opened in 2006. The secure in the knowledge that they are buying have become more aware that provenance of all the products BEALES, TOWN CENTRE, HEXHAM decades. In 2001 our farm was hit with the first two years were great and it definitely felt a 100% beef product, and they are certainly there isn’t transparency in meat, they sell and pride themselves on NOW FENWICK FOODHALL, NEWCASTLE devastating blow of foot and mouth disease. like the right move - until recession hit! We now asking our skilled butchers plenty of burgers in particular, from the knowing every step of the process OPEN WARK VILLAGE FARM STORE, WARK The entire herd of store cattle, Limousin felt like the rug had been pulled from under us questions now. from field to plate. Pedigree herd and the flock of 1,500 breeding and times have been tough. "This scandal shows that it's time for the “Consumers are heading back sheep (all due to lamb within days) had to "Now we have the horsemeat scandal and the British public to stand together against the to the high street following the Find us on be destroyed. The farmyard and surrounding scaremongering seems to have turned quite a supply chain which has allowed this scare,” says George. “This has Tweet us www.northumberlandsausagecompany.com fields were ghostly for the next six months. few people vegetarian. We are left to reassure scandal to happen. It's easy - been a real win not only for us, Tel: 01434230221 Fields that should have been full of spring shoppers that all the beef and lamb we have support and trust the British but also traditional independent lambs lay empty; sheds that should have in our shop comes directly from our own farm Farmer and buy local!" butchers as a whole.” Email: [email protected] 20 appetitemag.co.uk eggs! eggs!

Michelangelos THE TRUE TASTE OF THE MEDITERRANEAN...

HAPPY HOUR Mon to Sat 12 - 7pm, All day Sunday Not just 3 COURSE SPECIALS £5.45 Potato Skins or Soup Selected Pizza or Pasta for Easter Ice Cream or Coffee MEDITERRANEAN TAPAS Easter spells eggs, and what could 3 COURSE SUNDAY LUNCH be nicer than a daily clutch of freshly OPEN ALL EASTER BANK HOLIDAY PRIVATE FUNCTIONS CATERED FOR! laid eggs from your own back Stella Road, Hill Top, Dipton garden? Rosie McGlade visits Durham Ryton Stanley NE21 4LU DH9 9JY Hens, where business is booming Tel: 0191 4132921 01207 571040

kind in the country. Customers for the table. “That’s a different brown, and white, and some lay yolks as your girls nibble at will come from as far afield as thing altogether,” says Margaret. very speckeldy eggs, too. It’s lovely on whatever greenery takes Inverness and the Midlands. They “Really, we’re in the pet market. to have the variety, and interesting their fancy. Penned, they’re likely Northumbria’s Finest are mostly people looking for We do sell some to farm shops to see who’s laid what every day," to scratch things up and need pets - a few friendly chickens to where they produce their own says Margaret. more dry food. But they’ll last WMH Farm Fresh Meats produce fi ne Northumbrian Beef populate the back garden and eggs, but mostly it’s families and “The Ginegernuts are probably longer free from predators, and and Lamb reared traditionally on our West Mill Hills Farm provide them with the best eggs people with allotments. Also, we the friendliest birds we have. leave less mess on the lawn. and sold in our own shops. We also stock quality produce, including Pork from local farms within the Tyne Valley. they’ll ever eat. “It’s incredible how get a disproportionate number They make such nice pets. And it’s not just foxes. many people want hens,” Margaret of customers with stressful jobs; Every time I go to feed “We do get calls from See our blackboard in the shop for details each day. says. “I’m actually a trained policemen, or prison officers. them they follow me people saying their FREE DELIVERY TO MOST AREAS - check for details. archeologist and ran adult learning There’s something about watching around, and they let dog has attacked courses at Darlington College, hens scratch around that’s very you stroke them. "There's and killed next Event Catering and Hog Roasts then six years ago the Government restful. I wander out to the birds They’re commonly something about door’s chickens,” stopped the funding, and I had no once work’s done for the day and kept as caged Margaret says. A superb range of award winning Burgers, idea what to do. In the meantime, just enjoy being around them.” birds, which is watching hens “Cats, not such Sausages and Pinwheels made on the premises. Margaret Manchester is own eggs in turn, they can. This I was struggling to replace my six It’s definitely worth buying them sad when you scratching a problem. Great BBQ ideas, Home baked pies, cooked meats, preparing the incubator. batch is going to an old people’s pet hens, which the fox had got. I young, as hens are at their most consider how around that's Chickens will hot and cold sandwiches, cooked chicken legs. A dozen hens’ eggs, from home, Margaret says - a first. looked everywhere, and in the end, productive in their first year. By the friendly they are.” often chase a cat darkest brown to pale blue She’s also sent incubators to was forced to buy 100 chicks from time they’re three or four years old, Copper blacks very restful" if they try. and green, all due to hatch by centres for children with learning Scotland. I kept 12, advertised the many are in retirement as pets, too are a maran hybrid Because hens next Tuesday. disabilities. “It’s a thrill watching rest, and they sold in no time. That old and too loved for the pot. The which lay 300 very pair up in friendship Usually, it’s schools who book this the chicks hatch, and some people was how it all started.” majority of people will buy six, aged dark brown eggs a year, partners, be careful, service, the incubator arriving on feel it’s therapeutic as well as fun She and husband Alec are now full around 17 weeks, when they’re at while the columbines, with because with three, you a Monday ready for the hatchings and interesting," she says. time in the business and employ what's known as the point of lay. their cute, tufty hair-dos, will almost may end up with two buddies and the following day, hopefully, before Hens, chicks and eggs are quite four part-time staff. Their website Most popular are the Rhode Rocks match that at 280 blue or green one billy no mates. Two or four is the eyes of thrilled children. The the thing these days, and they’re attracts 800 hits a day, and as and Gingernut Rangers; hybrid birds eggs. The eggs will all taste the better. Or you can buy a clutch of chicks stay till the end of the not just for Easter. Since Margaret well as selling hens, feed and bred for their ability to lay almost same if the hens have the same eggs and an incubator and watch week, when they return to the started Durham Hens six years paraphernalia they run courses (on every day, and up and coming are diet. What makes the difference is them from birth, which is a new Durham Hens empire near Tow ago, the trend has exploded in how to keep hens), holidays (for the girls with the pretty eggs. “We good quality feed, and the freedom take on the Easter egg... 4 Church Street, Haydon Bridge Tel: (01434) 684990 (closed 1/2 day Tues) Law, Co Durham. Or if the school popularity, and theirs is possibly hens), and sell houses (for hens). have hens that lay really dark brown to scratch around at greenery. Durham hens, tel 01388 731 Market Place, Allendale Tel: (01434) 683858 (closed 1/2 day Tues) wants to keep them and rear their now the biggest business of its And they don’t sell chickens eggs, to blue or green, cream, Free range, you’ll have brighter 131, www.durhamhens.co.uk 21 Westgate, Haltwhistle Tel: (01434) 322322 (closed 1/2 day Wed)

22 appetitemag.co.uk appetitemag.co.uk 23 LUNCH LUNCH

Alnwick Rum and Nutmeg Pannacotta

Ingredients Serves 6-8 • 300g caster sugar • 4 tbsp glucose (or Golden Syrup) • 600ml double cream • 150ml milk • 3 leaves gelatine • 2 shots Alnwick Rum • pinch grated or ground nutmeg

Method Soak gelatine in cold water until soft. Make caramel with 250g caster sugar and a little water (enough to dissolve the sugar). Allow caramel to cool slightly (it will start to thicken) and add glucose. Bring cream, milk, rum and remainder of sugar to just below the boil. Take easter off the heat. Grate a pinch of nutmeg into milk (or add a pinch of ground) and carefully add lamb the caramel. Add softened gelatine and whisk, then pass through a sieve. Serve in dessert- size moulds such as ramekins. scallops & sauce Gribiche loin & shoulder of Lowtown Farm lamb

Method Ingredients Ingredients Shoulder (1) Score, cover with marinade, Serves 4 refrigerate covered overnight. Seal shoulder • 12 large scallops (coral removed) Serves 4 in oil, season and place in a casserole dish. • 1 medium celeriac • 2 lamb loins (skinless) Add red wine and cover with water. Add • salad leaves • 500g lamb shoulder (boneless) herbs and vegetables. Cover with lid, cook • olive oil Marinade for shoulder at 160C for 4 hours. Remove from oven, Sauce Gribiche • zest & juice of one lemon allow to cool, flake meat, discarding most • 1tbsp white wine vinegar • 4 cloves garlic of fat, check seasoning, add chopped mint • 1 tbsp English mustard • bunch rosemary or a little mint sauce. Once cold, roll tightly Doxford Hall head chef Paul Blakey and • 1 tsp Dijon mustard • bunch mint into a sausage between layers of clingfilm, his team are celebrating after the hotel • 100ml pasteurised egg yolk • rock salt refrigerate for six hours. Reserve cooking was awarded its second AA Rosette, so • 500ml olive oil • cracked black pepper liquor - sieve and skim fat from the top. we thought it only polite to head to north • 500ml vegetable oil • olive oil Dauphinoise potatoes Puree garlic, peel Northumberland to ask them to create a • 100g chopped gherkins To cook shoulder and slice potatoes, layer in a casserole dish, special Easter lunch menu for us. • 100g chopped capers • ½ bottle red wine seasoning every other layer. Mix cream, milk We have a thing, here at appetite, for simple • 50g chopped shallots • 3-4 bay leaves and garlic, pour over and dot butter on top. recipes, but we do sometimes push the boat out, and • 2 boiled eggs, grated • sprig rosemary Cover with greaseproof paper and weigh so the main course here is a wee bit more complex • 1 onion, chopped down. Bake at 170C for up to 45mins. Easter feast than our usual fayre. However, it is Easter, and there Method • 2 carrots, chopped Loin Season with salt and pepper. Seal are times, culinary friends, when we believe a bit of Sauce Whiz egg yolk, mustard and vinegar in Dauphinoise potato in a hot pan, cook in oven for 3-4 mins forward planning makes all the difference, so we have a food processor and very gradually add oil. • 1kg Maris Piper potatoes (medium-rare), or 4-5 mins (well done). Here's a Sunday lunch to impress from the kitchen stuck with Paul’s seriously impressive lamb recipe and When you have a creamy mayonnaise texture, • 3-4 clove garlic Shoulder (2) Remove shoulder sausage hope you will, too. place in a bowl, add shallots, gherkins and • 400m double cream from fridge, cut into four portions, remove team at Doxford Hall in Northumberland, where Easter The elegant George Runciman Restaurant at the capers, season, add egg. • 100ml milk clingfilm, seal in a hot pan, oven cook heralds sunshine and Champagne, just as it should hotel lists its regional suppliers on its menu, and we Celeriac Peel, finely slice into strips, pan-fry • salt & pepper for 5-8 mins. recommend you use your own local lamb for this dish. in olive oil, season, set aside and keep warm. • 50g butter To assemble Spoon Dauphinoise onto Doxford Hall, tel 01665 589 700, Scallops Lightly season scallops and pan Minted peas each plate, add shoulder, peas, sliced loin on www.doxfordhall.com fry 30 secs on each side. To assemble, place • 100g peas top of the peas, and some of the reduced scallops on top of celeriac with sauce. • chopped fresh mint or mint sauce cooking liquor over the top. 24 appetitemag.co.uk appetitemag.co.uk 25 the grazer the grazer

artisan coffee in the Ouseburn Valley for nearly a year now. I work in the same building so live with the smell wafting through the floorboards. You can buy by the bag or the cup and I’m definitely drinking more than is strictly good for me. I also love 9Bar coffee Local shops for local people on Grey Street, Newcastle; perfect for people watching over a hot arancini and espresso. Archers ice cream has been on Acorn Road in Jesmond for over a year now. I don’t Anna Hedworth, aka The Grazer, is on a crusade to even have a sweet tooth, but they really know how to make ice cream and there are shop local. Here are some of her favourites… huge vats of it in this place, which is as pretty Brocksbushes as a Roman gelato shop. I’m partial to the hazelnut and the black cherry, and if you just Farm Shop & Tea Room go for coffee you get a tiny cone on the side hether you want to get to know there long, having recently returned from things from The Feathers Inn in Hedley-on- with a mini scoop of ice-cream so you don’t Set in the heart of the Tyne Valley, just outside Corbridge the people who serve you your working in some high-flying butcheries of the-Hill, Northumberland. Pies and wine is a miss out. sausages, you just like a chat, London Town. I haven’t tried a lot yet, but I good combo! It’s a bit of romantic view, I suppose, that Brocksbushes Farm Shop offers or you want to know where your have thoroughly enjoyed everything I have Latimer’s Seafood Deli and Cafe in we should be more like the French, popping a wide range of fresh local food’s come from, the movement bought so far, which include haggis, bacon, Whitburn involves a bit of a drive south of the to the local boulangerie daily, strolling products including seasonal towards local shops and suppliers sausages, and a veal tongue. I don’t think I’ve river for me, but it’s well worth it for its huge through the market for fruit and flowers, fresh fruit, home baked continues to grow. ever seen an uglier cut of meat. I’m not sure counter full of every fish and crustacean you but even they increasingly shop in big products and dishes made in Clearly, most people don’t want horse Charlotte knew what she was going to do can think of and others you’ve never seen supermarkets, so I guess there’s a balance to our Farmhouse Kitchen. if they didn’t order horse and I definitely don’t with that until I took it off her hands; turns out before. They have a lovely café serving crab be struck. Through organising my market and Wwant any of what they’re finding in that Ikea it’s lovely in a chicken and bacon pie. sandwiches, hot-smoked salmon, cakes and Supperclub events I’ve met lots of local food While you’re here why not treat chocolate cake. And while the supermarket Richard Grainger Wines is tucked away at coffee beside the beach. On Christmas Day people over the past couple of years; too yourself to a delicious meal in the award winning Tea Room. is sometimes cheaper, local quality and West Jesmond Metro station where he tells we stocked up on their oysters, langoustines many to name-check here. The fact is that assurances that yes, your beef really did endless tales of wine properties by the river and hot-smoked salmon and stuffed our there are just lots of lovely folk producing Open seven days a week come from that cow in Co Durham are very in south west France. I’m sure he is personal faces before lunch even began. The mere and selling really tasty stuff right on our from 9.30am important when it comes to what you eat. friends with every vineyard proprietor he thought of those langoustines reminds me I doorstep, and we need to support and enjoy I’m more than pleased with the opening mentions. Carruthers and Kent is another need to get back there, sharpish. them. They’re too good to miss, after all. of Charlotte’s Butchery on Ashburton Road source of wine on Elmfield Road in Gosforth, The boys at the Ouseburn Coffee Read more from Anna at BROCKSBUSHES FARM SHOP & TEA ROOM in Gosforth, Newcastle. She hasn’t been and they also have pies and pots of tasty Company have been roasting their own http://the-grazer.blogspot.com Corbridge, Northumberland, NE43 7UB tel: 01434 633100 email: [email protected] Read more from The Grazer at the-grazer.blogspot.com www.brocksbushes.co.uk 26 appetitemag.co.uk Kitchen confidential Kitchen confidential Traditional Fish Smokers Specialities - Oak smoked salmon and ‘The Famous Craster Kippers’ Visit our shop where all types of seafood & local produce are available all year round Fax and mail orders now being taken RESTAURANT OPEN FROM 27th MARCH - Serving Lunches & Early Evening Meals

Craster, Northumberland NE66 3TR Tel: 01665 576230 Restaurant • 2 hard-boiled eggs, sliced 01665 576223 Shop Empanadas • 1 egg yolk Website: www.kipper.co.uk • 2 tbsp milk In Chile, the most traditional Method empanada filling is called Prepare pastry and chill. Soften "pino", a seasoned mixture of onion and garlic in oil and ground beef, (topside), onions, butter, add beef, spices, beef raisins, black olives, and hard bouillon, salt and pepper. Cook, boiled eggs. The pino tastes stirring, until browned. Add best if made the day before. a sprinkle of flour, continue The art to cook for 5-10 mins more. Ingredients Remove and let cool. Separate • shortcrust or egg pastry dough and roll into15cm • 3 large onions, chopped diameter circles. Add 1tbsp of Have you got what it takes of food • 500g ground beef beef filling, a few raisins and to become NECTA Chef of the Year 2013? • 2 tsps cumin chopped olives, a slice of hard- NECTA Salon Culinaire 2013 NECTA Gala Dinner Jane Pikett enjoys lunch • 1 tsp chili powder boiled egg, brush edges with Wed 8th & Thurs 9th May 2013 Thurs 9th May 2013 • 1 tbsp paprika water, fold into semi-circles. at Newcastle Civic Centre at Newcastle Civic Centre The NECTA annual competition including The NECTA Salon Culinaire is the only show with artist Enrique Azocar • ½ cup raisins Brush with milk and egg. Bake NECTA Sugarcraft is held over two days and will in the North East of England dedicated to the • ½ cup chopped olives at 220C for 25-30 mins. showcase the best chefs and culinary hospitality industry, so to end the event in style students that the North East has to offer. why not take a table at our Awards Dinner. Wine I pick up the phone to invite myself to lunch Closing date for entries is and dine your family, friends or employees at our with Enrique Azocar, artist on canvas and in the Sunday 14th April 2013. black tie dinner. Don’t miss your chance to enjoy a fabulous evening. kitchen. cooking the wonderful empanadas (yes, sugar!) scattered over the Entry forms and full schedule are available online at www.necta-chef.org. Enrique is a perfectionist in all areas, which I guess is - tender pastry pockets filled with top before baking, and we are in For more details go to the competing section. why his paintings are so intricately, exquisitely executed, spiced meat, raisins (only two - heaven. Enrique, who has travelled perfected with precision brushwork and finished with this is very precisely stated), an the world a few times over, painting flashes of marble dust, gold or charcoal created by the olive (just the one) and a quarter here, cooking and eating there, is artist in the clay oven outside, where we cook Chilean of hard-boiled egg. The precise an enthusiast for food, for travel, empanadas the day appetite arrives for lunch. balance is close to our artist’s and for life. Enrique – Chilean and therefore a believer that food is heart and so-much emphasised it “Food is the embrace of eating, best served sociably - invites a group of friends for the becomes the running joke of the cooking together,” he says, all occasion and lights the clay oven for the first time this day. The amazing empanadas are Latin passion. “At home, a family year on a glorious early spring day - a rare opportunity to followed by cod ceviche; a triumph lunch can go on till 7pm, and cook and eat outside. And what a feast! of cod, lime and coriander which then we start again with dinner. FABULOUS HOME COOKED FOOD... Enrique was taught to cook by his mother. “We all love zings with zest and freshness. It is wonderful!” It is, and our • Bespoke Sandwiches • Delicious Homemade Cakes • to cook together at home,” he says, “so when we have a And then, the piece de resistance, lunch carries on for many hours, • Speciality Scones • Pies • Quiches • Soup party, we all come early and cook together. My passion pastel de choclo (corn pie) – refreshed by wine, by Pisco Sours, for home cooking also has motivated me to 'cook' in my spiced chicken for some, fish for by the wonderful company. As Coffee Garden paintings. I am always testing new media, such as my others, treated to garlic, spices, the light fades, we leave the open favourite beeswax for oil painting. The process takes a herbs, another olive, two more air and move into the studio, Opening Easter bit of time, but in doing so you get to know the materials raisins, another piece of egg and to eat and talk surrounded by 52 Newgate Street, Morpeth NE61 1BE you are working with. Another 'cooking' process is simply topped with a divine sweetcorn, paintings which are at once vibrant Tel: 0758 561 4156 making my own paint using pigments, so I can create simply creamed on the oven top and mythical, joyful and deeply the colours I really need. If I need charcoal to draw, I cut with a little butter, milk and basil, thoughtful, and so very vivid; which twigs from my willow tree in the garden and smoke them stirred and stirred until it becomes goes to show, in the studio and the in my clay oven.” creamy and delicious and a kitchen Enrique is truly an artist of Enter as Strangers - Today, the clay oven, built by Enrique, his wife Ann and wonderful topping to anything, it many media. friends last summer, is warming the back garden and seems. The trick – a pinch of sugar www.enriqueazocar.com Leave as Friends 28 appetitemag.co.uk Kitchen confidential

Two Dine for £35.00 Mouthwatering Italian Cuisine

Two courses, a bottle of wine & coffee for two people, any evening of the week. Bring this advert to redeem the offer & present to your waiter on arrival. We look forward to welcoming you. Filini Italian Restaurant, Radisson Blu Durham, DH1 5TA Reservations: 0191 372 7208

This offer is available 7 days a week from 6pm – 10pm, subject to availability & is valid until 30th June. Offer includes any antipasti to start & choice of pizza, pasta & risotto for main course each & Il Banchetto Red or White. Booking must be made in advance quoting 2 dine for £35, to redeem this offer this advert must be presented. www.filinirestaurant.com twitter @radissondurham Ceviche facebook.com/radissondurham HOTEL, DURHAM Latinos love ceviche and have cut into thin strips created dozens of varieties. This • ½ tspn pepper is cod (note that dark fish like • 1 small chilli THE FEATHERS INN salmon won’t work). • 3 tbsps fresh cilantro, minced Ingredients Method invites you to attend a  Serves 8 Cut fish into chunks, place in • 900g sea bass or cod fillet a bowl with all the ingredients, Beer & Food • juice of 10 limes covering fish with the juice of • ½ onion, thinly sliced the limes. Leave for 20 mins to • 3 cloves garlic, minced marinade and serve with tomato Festival • 1 hot red chili, de-seeded and and onion salad. to celebrate the annual running  Hedley Barrel Race Pollo enterrado ALL Ingredients REAL ALES DAYS • 3 cups corn (fresh or frozen) Put the corn in a blender, add SUNDAY LUNCHES • 1 cup whole milk basil and milk. Transfer to a (PLEASE BOOK EARLY) • ¼ cup butter pan, add sugar, keep stirring FARMERS’ • 1 tbsp sugar on a low heat for 10-15 mins BARREL RACE • 2 tbsp finely chopped basil (ready when it is soft and MARKET SAT & ACTIVITIES MON • ½ cup raisins sweeet). Seal chicken in a hot • ¹/³ cup black olives, pan and put into individual Easter Weekend chopped dishes, add small pieces of a Fri 29 to Mon 1 April • chicken breast or thighs boiled egg, raisins, (three) and one black olive, cover with 01661 843607 . www.thefeathers.net Method corn mix, sprinkle over a little The Feathers Inn, Hedley on the Hill, Marinate chicken in garlic, sugar and bake for 20 mins near Stocksfield NE43 7SW salt, olive oil and cumin the at 200C, until the sugar on NORTHUMBRIA DINING PUB OF THE YEAR 2013 day before. top has browned slightly.

New Easter ad 2012.indd 1 29/02/2012 11:06 kitchen kit kitchen kit Easter Sunday Lunch The Caledonian Hotel, Jesmond Check out these useful and 31st March 2013 stylish ideas to bring out the creativity in your kitchen Come and enjoy a three course Sunday Lunch, £23.50per person

Choice of three starters, three roasts Little oink and a selection of desserts. The excellent Marvin Kitshaw at Muddy Fingers Pottery is top of the Children under 12 half price. potters and his pots last a lifetime. His work is at once traditional and quirky, Tel: 0191 281 7881 to make a reservation rather like Marv himself. This mini salt pig is cute, and perfect for storing flavoured sugars, too. 64 to 68 Osborne Road, Jesmond, Newcastle upon Tyne Salt pig, £20 (inc p+p) at Muddy Fingers Pottery, tel 07904 686 890 www.muddyfingerspottery.com Picnic perfect

We believe that when your crockery trip/ picnic /barbecue party. is pleasing to the eye and the touch, Splatter enamelware - large bowl merT ia cuppafo your food tastes better as a result. £30, plate £14.50, mug £9.50 at Thus, we love this enamelware from RE, Bishop’s Yard, Main Street, There’s nothing like a nice cup of the amazing RE vintage emporium Corbridge, NE45 5LA, tea, particularly when it emerges in Corbridge and online. These little tel 01434 634 567 from a great pot. We like this one babies bring cheer to any camping www.re-foundobjects.com from Paperchase, and it’s enamel, which means you can drop it without fear of anything more damaging than the odd dent (which Celebrate Easter with we call customising). chocolate gifts guaranteed Clouds enamel teapot £15, Paperchase (branches regionwide) to delight and delivered direct and at www.paperchase.co.uk to your door

Our boutique is bursting with exciting Easter gift surprises all handmade by our finest chocolatiers.

Take a look at the unique collection of cute ducks, eggs of all sizes, some big, some small, some filled and even ones that go off with a bang! Our Easter baskets and hampers are laden goddess Save the worl d with amazing flavoured bars or select a box Domestic of gorgeous pralines, caramels or truffles made Funky, practical and eco-friendly, Hot in dark, milk and white luxury chocolate - What could be more lovely than this this natural cotton washable string perfect for sharing with partners, friends adorable daisy apron – perfect for shopper is a blast from the past and all the family. the domestic goddess just itching with bags of vintage style. Made in fstuf ! to spring into spring! We found it at India by workers paid fair wages, the wonderful Stangers specialist the bags are coloured with eco- Who knew a kitchen fire the ultimate online chocolate boutique cookware shop in Jesmond, Newcastle. friendly dyes. It's comfy to carry, extinguisher could look so good? It’s £20, which is a tiny amount to pay it’s great for the buggy, and it’s This is one of a range from for a bit of spring cheer. available in loads of colours. Great Safe T, which includes groovy Sterck daisy apron £20, Stangers for storing fruit and veg, too. graphic images, funky finishes www.chocolatlovers.co.uk Cookshop, St George’s Turtle Bags string bag, £4, such as leather and copper, and Terrace Jesmond, Newcastle, Happy Organic, Front Street, cool solid colours. We love them! Start your love affair today NE2 2DN, tel 0191 281 8563 Cleadon, Sunderland, SR6 7PG Fire extinguisher £99 @chocolatlovers /chocolatloversboutique /chocolatlovers www.stangerscookshop.co.uk www.happyorganic.org.uk www.safe-t-extinguisher.co.uk country life country life

home to Tamworth and Saddlebacks. There is a very direct link between these piglets and the sausages, home-cured hams and pork pies on sale a stone’s throw away. They sell eggs from the chickens outside, the Aberdeen Angus cross If you like to know where cattle go on to become the beef, and the lambs your meat's from, follow - well, they’re the lamb. There are no swings and slides outside; this Rosie McGlade to Knitsley, is a farm, and children are welcome to visit the pigs or feed the chickens through the fence. where the distance There’s also a pleasant walkway which takes you down to Lanchester a mile and a half away. from field to plate is There are no gifts or trinkets in the shop; in pride of place is the butchers counter with its measurable in yards fat sausages, home-cured bacon and pork, beef and lamb. These days, you see farm shops all over ive years ago, Rachael Jewson the place but some, in their haste to make was a lecturer at Houghall the figures work, have to open up bigger and agricultural college in Durham bigger eating spaces and buy a lot of the food and was about to have her first in. It might be locally sourced, but it’s no longer child. There was no pitter patter as what you’d like to assume; a shop where the yet, and the farm shop remained lion’s share of produce comes from the farm it’s a twinkle in her and husband named after. Edward’s eyes. Knitsley is the real thing, with its own Today, they employ 22 full-time and 19 part- butchery and bakery, sourcing meat grown to Ftime staff and have three children, the youngest its own standards only when their own beef and of whom is five months. It’s a fairly exponential lamb has run out, and where all the bread, cake, change in anyone’s book. pies, sausages, black pudding, haggis, soup, Five years ago, Edward was what he was scones, hot cross buns, etc are produced and / born to become; a sixth generation farmer of or made on the premises. 260 acres between Consett and Lanchester, his What’s more, it’s really good food, and not sheep and cattle fed in winter by crops grown overly priced (which, let’s face it, can happen). on the same land. He certainly wasn’t a cook. There are too many awards to list; but to give an Now, while Rachael front of house in their idea, they’ve just won the Farma Best Own and farmshop, Edward’s helping to make the pease Local Retailer of the year national award (which pudding, the terrines, corned beef and the like. they also held three years ago), and having An everyday tale Just as an aside, he wasn’t a midwife either, but recently entered 16 products in a regional he delivered middle son Tom in the car in the tasting, they won awards for the whole lot, eight middle of the night, five degrees below freezing, of them golds. relying on his experience with livestock to guide So what made them do this in the first place? a queue every day of the week over lunch (you him through the procedure. “We just got tired of all the price fluctuations can book for Sunday lunch), is all homemade. He also did all the internal joinery for the in the market; the price of prime lamb was We order gammon steak and egg, which is of farming folk shop. Rachael certainly fell on her feet there, diminishing all the time back then, and it was delicious, tender, succulent, and not overly salty, it seems, but then so did Edward; theirs is a struggle. We had a range of buildings on the and a ploughman’s lunch consisting mainly a partnership of equals with both putting farm that weren’t really being used, and we just of home-cured ham and homemade pork pie. in enormous effort and finding it similarly decided to give the idea a go. There’s a huge slice of chocolate indulgence rewarding. They’re not a couple shy of turning “We didn’t bother doing farmers' markets cake to follow. their hands to something new. or anything, so it was a risk, and we opened in How on earth do they manage it all? “We just “It’s truly joint effort,” Rachael says. “He does November 2008 just as the world’s markets juggle,” Rachael smiles. “The kids have fantastic all the leg work and I talk to people out front.” crashed and thought God, what on earth have grandparents, and Edward’s father helps on the Today, a busy Saturday with the cafe manager we done!” farm while my mother helps in the shop. And off sick, she’s doing it with her baby happily Last year they added a bakery, with a master we’ve got really good staff. They’re professional glued to her hip; the other children are in the baker who arrives at 2am each day to make and we get a lot of customer feedback about courtyard with Laddie the old sheepdog, playing the artisan bread that populates one end of the how friendly they are. among the visitors. large shop. There’s walnut bread, sourdough, “The whole thing’s been thrilling; now we In many ways, what’s so lovely about what onion bread, cappuccino brioche, pizza with just have to work out how to expand the cafe Rachael and Edward have created at Knitsley sausages and egg ontop, cheesy rolls, and without losing the cosy farm feel.” in this incredibly short time is that you still feel the fattest hot cross buns I’ve ever seen. This East Knitsley Grange Farm Knitsley, Consett, you’re on a farm. The shop and cafe are in morning alone, he made 37 trays of bread. Co Durham, DH8 9EW, tel 01207 592 059 the farmyard opposite the pig shed, which is The food in the adjoining cafe, where there’s www.knitsleyfarmshop.co.uk 34 appetitemag.co.uk appetitemag.co.uk 35 Healthy Appetite Healthy Appetite

Marcus’ perfect hollandaise • Use really fresh, free-range eggs - the fresher Tyast the egg, the better the ingredients bind and the sauce is less likely to split. Fresh, free Tips range eggs also make for a creamier, richer hollandaise. • Season the sauce really well to bring out the flavour. I like to incorporate tarragon but there are loads of different flavours you can try - from Marcus Bean’s Beef and a splash of orange juice to chopped spinach. Marcus Bean’s Char • If it starts to split while you’re whisking, add asparagus salad a little warm water (about a teaspoon) and it grilled asparagus should help to bring it back together. Ingredients Ingredients S erves 2 Serves 2 1 x 225g ribeye steak 10 stems asparagus 100g fresh watercress or baby leaf salad 2 free-range hens’ eggs 6 radishes For the hollandaise: Foo d: the truth 10 cherry tomatoes 1 tbsp chopped tarragon T op tips 8 stems asparagus (hard root removed) 250g unsalted butter, melted Appetite is gearing up to attend a for the honey dressing: 2 free-range egg yolks bite-sized lecture series at Newcastle’s Asparagus – food of the ½ cup extra virgin olive oil or pomace oil pinch salt Centre for Life focused on food, 2 tbsp white wine vinegar White wine vinegar reduction: nutrition and labelling. Gods and health-giving too! 1 tsp honey 250ml white wine vinegar The Mini Food and Nutrition series from Who knew something that 1 tsp Dijon mustard 1 sprig tarragon the department of Health and Life Sciences 1 tsp wholegrain mustard 1 small shallot, diced at Northumbria University, offers such gems tastes so good could also salt and pepper as an exploration of how we can affect be immensely healthy? TV Method mental and physical performance through Method Heat griddle pan, trim asparagus, drizzle with oil food and drink; the hidden dangers of some chef Marcus Bean offers his Heat a chargrill pan until hot. Add a little oil and and char on all sides. For the hollandaise - add processed foods; and an insight into the top tips for the pick of the asparagus and cook until just tender, set aside. vinegar to a small pan with shallot and tarragon, nutritional values of our food. Season steak, cook in the pan for 2-3 mins on bring to boil and reduce by half. Allow to cool. Put "We’re all interested in our food as forthcoming season each side (medium) and allow to rest in a warm two egg yolks in a bowl with a tsp of the vinegar we spend so much of our time buying it, place for 5 minutes before serving. reduction and a pinch of salt. While whisking preparing it and eating it," says Dr John It’s like Christmas day when the first Make your dressing by whisking all the constantly, slowly add melted butter (pour slowly, Hodge, reader in metabolic nutrition and asparagus arrives in the kitchen; it’s ingredients together, season to taste. Thinly slice leaving the butter fat at the bottom of the melted head of the food and nutrition research seasonal, fresh and tastes fantastic, and radishes then put in a bowl with watercress or butter), then add tarragon and season to taste. group at Northumbria University; a man as a country we don't export any of it, we leaf. Add halved tomatoes, drizzle dressing over Set aside until required. whose knowledge of all things food and keep it all for ourselves - that shows how and toss to mix together. Poach the eggs, then place asparagus on the nutrition knows no bounds. good it really is! For the few months that To serve, place half the salad on each plate and plate topped with poached egg, and hollandaise. Did you know, for example, that your asparagus is available it never leaves my top with sliced ribeye. To cut the fat, cut the hollandaise (shame!). five-a-day have to be a different five? Which menu, and why should it? means five portions of potatoes won’t pass It works brilliantly in many of our favourite Each serving contains Each serving contains muster. He has many more fascinating dishes, from breakfast through to dinner. There foodie facts, including that so-called ‘low fat’ is so much you can do with it and it’s quick and C esalori 184 9% C esalori 327g 16% foods are loaded with sugar to replace the simple. British asparagus is the best in the world. taste taken out with the fat. To be sure you’re getting the best of the best, The course is a recipe of sorts, based on Sugar 3.5g Sugar 2g check out the colour - the freshest is a vibrant 4% 2% ingredients contributed by 11 academics green. The heads are also important - make sure with six two-hour lectures on Tuesday nights they’re nice and tight. And look for a clean ’snap’ Fat 5.8g 8% Fat 30.3g 43% and one Saturday morning. when breaking the root, which proves just how The series looks at how nutritious or fresh it is. healthy our diet actually is, what food My all-time favourite way with asparagus Sas turate 2.2g 11% Sas turate 15.7g 78% labels actually mean, how safe (or unsafe) is char-grilled. Whether on the BBQ or under food industry hygiene and manufacturing the kitchen grill, I love the smoky flavour and practices are and how food affects our great bite. It’s so easy - just a bit of butter and a Salt 0.3g 5% Salt 0.9g 15% bodies and our brains. sprinkle of salt and it’s perfect. The course starts on April 16 and costs of your guideline daily amount of your guideline daily amount £45, www.life.org.uk High Medium Low High Medium Low 36 appetitemag.co.uk appetitemag.co.uk 37 Healthy Appetite Lunch! Amore BEST WESTERN Tavistock Place, Sunderland, SR11PB, tel 0191 565 0077 Derwent Manor Hotel Review: Mark Anderson Bollywood night Saturday 20th April

Ditch the diet! Be welcomed by the exotic colours of our Bollywood dancers the Katy Foggin and Amanda Grieveson of Authentic Indian food served buffet style Believe2Achieve, Newcastle, investigate the power Come and join us, eat and be entertained, ultimate maybe join in yourself and then dance the night away of the mind to drive appetite and food choices That’s amore lunch Arrive at 7.00pm, buffet from 8.00pm B2A was in London recently eat when they need to. They eat As a Sunderland student in the late 1980s, £20.00 per adult to spend a day with the guru pizza, chocolate and chips, but in I was a connoisseur of cheesy chips, which Quote ref APP to receive 10% discount of weight management, Paul moderation because they aren't was basically all the city boasted in terms of McKenna. shoving it in at top speed and culinary note. To book please contact the Sales Office on 01207 592000 Or email [email protected] We consider McKenna’s I Can overriding the signals to the brain Some brave soul opened a place on Green Terrace Marcus Bean’s Asparagus wrapped in Allensford, Northumberland DH8 9BB Make You Thin programme which tell you that you’re full. which claimed to offer something it called French www.bw-derwentmanorhotel.co.uk smoked salmon with scrambled egg a work of genius and the Slim people eat consciously, and cuisine, but they closed it again fairly quickly, and if Follow us on twitter @BWDerwentManor workshop in London was not you should, too. So, when you there was a more sophisticated offering than egg just inspiring, but also simple eat, sit at a table and eat, and and chips at the bus station Carricks of a Saturday common sense. only eat. No reading. No texting. morning I was unaware of it. Ingredients and pepper then whisk together McKenna’s successful get-slim, No computer. No TV! Just sit Things have moved on now, and the burgeoning S erves 2 with a fork until mixed. Then stay-slim rules say: Eat whenever down and eat, slowly, tasting Amore group of restaurants has spread its wings 10 stems asparagus cook on a medium to high heat, you’re hungry (yes, every time every mouthful, putting your knife from its roots in Tavistock Place to Amore 2 at 4-6 slices smoked salmon making sure you continually stir you’re hungry); eat what you and fork down between every Ashbrooke Cricket Club and Café Amore@Home 3 free-range eggs with a rubber spatula, making want (not what you think you mouthful, noticing the tastes and Interiors; a coffee, light bites and pannini offering Say good-bye to Winter... salt & pepper sure you scrape all the edges should); eat consciously and textures of the food, chewing which opened in February. to allow it to cook quicker. Once enjoy every mouthful; stop when each mouthful at least 20 times. At Amore, we discover a refreshing absence of Say hello to Spring! Method it’s about half way cooked you think your body is full. Who When you eat consciously, you the gingham tablecloths, candles in Chianti bottles Feel vibrant & healthy with our amazing superfood shakes! knew it could be so simple? notice when you're full, and you Steam the asparagus or cook remove from heat and continue and ‘O Solo Mio’ background music which was once Stay nourished with our deilcious soups, it in a hot chargrill pan. Once stirring (it will continue to cook As McKenna has been saying enjoy your food fully. Your body is considered sophisticated among students of a certain veggie bean curries and more... cooked, wrap the two lots of from the heat of the pan). for years, diets wreck your already programmed to eat this era. The surroundings are modern, the service is swift Be inspired by our fantastic range of local, five stems with 2-3 slices each As soon as the egg is cooked, metabolism by starving you, way, so you will soon get used to and a range of pizzas and pasta appear alongside organic & fair-trade goods to buy in-store. of smoked salmon. remove from the pan and serve so you are physiologically it, and learn to enjoy your food risotto, steaks and chicken on a menu which Feel free to ask for advice on health and nutrition... we have a great range Break three eggs into a small immediately with the smoked programmed to put on more than and notice the hormone which transports this frozen northerner to the south of Italy. of supplements to boost you into Spring-time! non-stick pan, add a little salt salmon-wrapped asparagus. you lost once the diet is over. tells you when you’re full. A spicy starter of chicken, pepperoni and jalapenos Everything you need to live a happy, healthy, eco life. When you embrace Mckenna’s If you haven’t tried McKenna’s on warm toast with melted mozzarella is satisfying, brilliant programme, you eat programme, we suggest you do while the main course Pesce in Padella provides Breaksfast Served from 9am Each serving contains like all naturally thin people do. so. We are committed to lifelong generous chunks of pan-fried tuna and salmon, squid, Lunch from 12 of your guideline Thin people don’t starve; they lasting change, and so is he. mussels and prawns in a delicious white wine sauce Vegetable Boxes Delivered Every Friday C esalori 247 12% daily amount which lifts the winter gloom tremendously. (Pre-Order) Italian food shouldn’t be complicated or difficult, High but it takes a deft touch, particularly with seafood, LOVE Fairtrade, LOVE Organic.... Sugar 1.8g 2% Katy Foggin and Amanda Grieveson of Medium to make an impression and this is achieved. I’m not LOVE HAPPY ORGANIC T he Believe2Achieve in Newcastle share some surprised the people who run Amore are branching Low 30 years’ experience in health and nutrition. Fat 15.6g 22% d ynamic out. There will always be a demand for simple, 42 Front Street, Cleadon Village, Believe2Achieve is the only clinic in the UK flavoursome food, reasonably priced and presented Sunderland, SR6 7PG offering the combined benefits ofL aserliposuction, Tel: 0191 5363623 duo in convivial surroundings by people who seem to Sas turate 4.8g 24% personal training, massage and nutrition. email: [email protected] be proud of what they are doing. Good news for www.happyorganic.org denizens of and visitors to Sunderland, both. Carricks, Believe2Achieve, The Heaton Clinic, 52 Heaton Road, Newcastle NE6 1SE Open 9am-6pm Mon-Sat on the other hand, closed years ago. 10.30am-1-30pm Sun Salt 1.9g 32% www.believe2achieve.org.uk Lunch For more about Paul McKenna’s programmes, check out www.paulmckenna.com Follow us on & @happyorganicNE out to lunch out to lunch facts Marco Pierre White Steakhouse Bar & Grill, Hotel Indigo, Newcastle NE1 5XN tel 0191 300 9222 Marco’s Black Cats KiTchen Purple www.mpwsteakhousenewcastle.co.uk

Sunderland footballers Phil Bardsley, Adam Johnson and John Set menu and business lunch O’Shea bravely swapped their more familiar red and white strips Two courses £18.00 for chef’s whites and aprons and took orders from notorious chef Three courses £21.50 Marco Pierre White at Marco’s Black Cats Kitchen event at the Served Monday to Friday 12noon-2.30pm; Stadium of Light in front of an audience of 250. An auction in aid craze Saturday and Sunday 12.30-2.30pm of Sunderland AFC’s registered charity, Foundation of Light, raised more than £20,000 on the night and all three players survived the Newcastle is well used Also breakfast, afternoon tea and dinner famous temper of their head chef. Well done, them! at various times to inviting big names to crab underline their fishy provenance. Am I allowed to mop up the remains with my come and ply their trade, bread? Oh yes. One hand obscures the sweeping action from MPW. SAMPLE LUNCH MENU but does one of the latest The slow-cooked shoulder of lamb, red wine-braised puy lentils, roast shallots and Hors D’Oeuvres imports live up to his reputation? wholegrain mustard creamed potatoes is Pumpkin and parmesan soup almost a work of art; the meat presented in ~ Alastair Gilmour finds out a handsome and ultimately collapsible tower Buffalo mozzarella, fig, Parma ham of fibrous delight. But it’s also unfussy and and roquet pesto straightforward, the petals of caramelised ~ The eyes follow you with the jazz-suffused background shallot almost hogging the limelight. We’d Grilled butter-fried sardines, crab around the room. Two huge music in a tuneful, workaday layer. ordered a side dish of real chips in beef and raisin dressing monochrome portraits of The adjoining Grainger Room dripping, which arrived in a tiny copper ~ Marco Pierre White hang in has a reputation for cocktails, saucepan - huge, crisp on the outside, soft Confit of chicken terrine, prune purée, the eponymous Steakhouse but we’ve already spotted The inside. There’s only one way to eat them – Marco Pierre White (right) with his kitchen protegees - Phil Bardsley, sourdough croutons Adam Johnson and John O’Shea Bar & Grill at Hotel Indigo in Governor, a Manchester-brewed fingers. The biggest two are earmarked for ~ Newcastle; one of them the beer named after MPW’s mopping duties. Look the other way, MPW. epitome of dude. greyhound. It’s a copper-coloured There’s an obvious desire here to get Main courses At first glance, the restaurateur, ale with a flourish of malt on everything right, and judging by the reception Slow cooked shoulder of lamb, red wine known as ‘the godfather of the palate and a spicy sensation many of our fellow diners get from the braised Puy lentils, roast shallots, whole grain modern cooking’, appears to on the lips. And, purely for staff, they’re regulars who know something mustard creamed potatoes offer a guarded welcome, but comparison, we also try local about quality and service. This, we decide, is ~ actually the expression is one of Grainger Ale from Hadrian Border affordable glamour, and we all need a bit of chef to be awarded three Michelin Braised belly pork and pig’s cheek, amusement and a presumption Brewery, a perfectly well-balanced, that from time to time. stars and also had the likes of Heston celeriac purée, wild mushrooms that you’re about to enjoy what’s finely-tuned beer with a light Hotel Indigo, we overhear, recorded Blumenthal and Eric Chavot working ~ put in front of you. For a photo, it barley base and not too much almost full occupancy over the first two for him. Herb crusted fillet of hake, French beans, makes a sound judgment. hop influence. Despite the MPW weeks of 2013; a period which followed This shows at his latest outpost in asparagus, spinach, crushed potatoes, Hotel Indigo opened in June eyeballing, the result is Newcastle what they called a “phenomenal” December. Newcastle (there are Marco Pierre White chilli and saffron butter 2012 and has quickly established 1 Manchester 0. Not bad for a 140-room hotel in a city that’s Steakhouses in London, Birmingham, ~ itself in the top tier of the city’s The restaurant is open for reckoned by some to have close to a surfeit. Liverpool, Nottingham and Chester). Side orders include roasted seasonal vegetables, venues. The 100-seater Marco breakfast, lunch and dinner, Marco Pierre White left Allerton High Cookery and presentational flair of MPW onion rings and real chips in beef dripping Pierre White (MPW) restaurant is offering a range of regionally School in Leeds without a qualification to his this standard aren’t learned overnight, ~ opulent, stylish and anything but inspired daily specials. The table exotic name. He began his kitchen training and while it would be an overstatement intimidating, despite the weight of d’hôte is particularly reasonable at the Hotel St George in Harrogate and to claim that the man has brought Desserts expectation that the former three- and already we’re impressed by later at the Box Tree in Ilkley, West Yorkshire. a culinary revolution to the city, the Selection of ice creams time Michelin star winner carries. the menu combinations. Arriving in London as a 16-year-old, “with MPW operation is stylish and well ~ A clever combination of tables Grilled butter-fried sardines £7.36, a box of books and a bag of clothes”, conditioned. Cheesecake with raspberry jelly ranges from intimate à deux to with crab and raisin dressing he began his classical training as a commis A portrait’s intention is to display ~ ten-seaters. Just behind ours, in is an elegant starter. This pair chef at Le Gavroche under the famed Albert not so much an exact likeness, but Yoghurt panna cotta and oranges the service end of the kitchen, the are flattened out and lightly and Michel Roux. the sitter’s character, personality and ~ young staff graft away in the heat done to reveal their sweetness At 24, he became head chef and joint possibly their mood. The MPW image and glare, and under the stare. complemented by the cooked owner of Harveys, with a kitchen staff that now looking over my shoulder seems Their clatter and confab combine raisins, while the tiny pieces of included a young Gordon Ramsay. By the to react to our pleasure. Is that a nod age of 33, MPW had become the youngest of approval, dude? 40 appetitemag.co.uk appetitemag.co.uk 41 Dining Out Dining Out LOVE THAI I ts All Greek 2 Me McKenna’s

Sit Back, Relax, Enjoy! Loves Thai is the home of authentic It’s All Greek 2 Me is a cosy, Enjoy a lazy lunch or join us early McKenna’s at the Northern Stage is Thai food from South of Thailand. friendly restaurant on the seafront at evening to take advantage of our a hidden gem with a relaxed bistro Customers enjoy the warm and W hitley Bay. Enjoy panoramic views popular Early Bird Set Menu. From atmosphere and friendly attentive cosy contemporary restaurant in one across the beaches and banish the 12-5pm on Friday, Saturday and staff. Owner Alan McKenna is of Newcastle’s best locations where winter blues with a taste of Greek Monday and from 12-6pm from working closely with his new head the Thai food is all freshly prepared. home cooking. Fresh local produce Tuesday to Thursday select 2 chef Alan Ayers to drive the new The restaurant also offers £6.95 for combined with authentic ingredients courses from a delicious range of bistro forward ensuring their menus a 2 course lunch and £6 for its imported from Greece produce an starters and main courses for only feature freshly made, English fayre one-course lunch special. authentic range of traditional Greek £5.90 per person. Traditional Greek alongside international fusion dishes Takeaway available at 10% discount meals, with classic slow-cooked cuisine and steaks and chicken from including a huge list of Spanish Opening hours: Monday closed. lamb, moussaka and stifado dishes the grill in a beach front setting. tapas and Greek mezze. Breakfast, Tuesday – Sunday, or a juicy steak for the hungry. Open Mon 12pm-5pm, lunch and dinner menus are on Lunch 11:30pm – 3pm Why not try the speciality ‘My Big Tues-Sun 12pm-11pm (last sitting offer, with changing specials and a Dinner 5pm – 11pm. Fat Greek Buffet’ every Sunday Sun, Tues to Thurs 9pm, re-show quick bites option, perfect 5-9pm only £7.90 per person. Fri and Sat 10pm). for those in a hurry. L ocATion: 32-34 Mosley Street L ocATion: Northern Stage, Newcastle upon tyne, NE1 1DF Barras Bridge, Newcastle-upon-Tyne, Tel: 0191 233 2828 L ocATion: Watts Slope, Whitley Bay, NE26 1BQ NE1 7RH Tel: 0191 2427242 www.lovesthai.com Tel: 0191 2510622 www.itsallgreek2me.com ww.mckennasatnorthernstage.co.uk

argent d’or Bou chon Bistrot DABBAWAL Eslington Villa Mi chelangelos BISTRO ROMANO T HE Sun Inn UNO’S TRATTORIA at Close House

A superb seasonal menu is available B ouchon Bistrot is home to superb Dabbawal, street food pioneer of Eslington Villa is set in two acres Our intimate restaurants in Ryton Excellent service, comfortable A cosy and traditional pub situated in Family-run Uno’s Trattoria is as well throughout the week, making the produce, lovingly prepared in French the North East, brings the amazing of beautiful gardens in a quiet leafy and Dipton aim to reflect the true surroundings and Italian cuisine the historic market town of Morpeth. known as much for its delicious most of the best in local seafood, country-style at attractive prices. tastes of the street to Newcastle, district of Low Fell. The award- taste of the Mediterranean. All with a twist, Bistro Romano’s menu Known as a ‘foodie’ pub, all produce Italian food and great value for meats and vegetables. On Sunday The menus change to reflect the featuring unique tapas-style plates winning restaurant is at the very dishes are freshly made and inspired combines the best of Italian and is sourced fresh from great local money as for the famous faces who classic roast rib of beef and seasons and the best fresh produce for sharing and classic dishes with heart of the hotel and the kitchen by traditional family recipes and international styles resulting in suppliers. There is an extensive have visited over the years. Classic Yorkshire puddings, roast loin of available. Head chef Jerome Cogné a twist. Larger parties can hire the team led by Head Chef Jamie Walsh regular visits to Italy. In addition to innovative dishes. Daily specials menu and classic roasts on Sunday. pizza and pasta is served alongside pork and poached smoked haddock is a magician in the kitchen, which whole restaurant on a Sunday for enjoys an excellent reputation for our a la carte menu current special are available alongside a varied Nice to find a pub where there are a la carte specials and great are on offer with a mouth-watering means you owe it to yourself to Indian cocktails, canapés, a feast producing dishes reflecting the best promotions include:- Early bird 3 a la Carte menu. For the no frozen meals coming out of the selection of wines. Open 12-11pm selection of starters and desserts. sample his incredible dishes. Open dinner and dancing. Smaller groups of modern British and Continental course special £5.45 - Mon-Sat 12- traditionalist, Romano serves a kitchen! The pub is welcoming, Monday-Saturday and 12-10pm Argent D’Or at Close House is for lunch and dinner Monday- of up to 20 can also take over cuisine. Don’t miss the Sunday 7pm, Sunday lunch- 3 courses for selection of Italian classics and the interiors and exteriors remain Sunday. Happy hour every Monday- open for lunch between noon and Saturday, 2 courses £12.95, 3 Dabbawal’s private room and the menu between 12-9pm, or the £12.95 and Roast of the Day from home cooked Sunday lunches. We timeless and there are a range of Friday 12pm-7pm and Saturday 2pm Monday to Saturday (3pm courses £13.95; dinner early bird Dabbawal team delights in coming Early Bird option served Monday £4.95, Children’s menu (up to 12 also have an excellent selection of speciality beers and fortnightly guest 12pm-5pm, when pizza and pasta on Sundays) and dinner 7pm to £13.50 2 courses and £14.50 3 to you to cater for parties large to Friday 5.30-6.45pm, 2 courses years)- £4.45, Mediterranean Tapas wines. We look forward to seeing ales to be enjoyed in one of the cosy dishes (excluding seafood) are just 9.30pm Monday to Sunday. courses. and small. £13.95, 3 courses £16.95. – freshly prepared, served all day. you soon. corners or beer garden. £4.95.

L ocATion: Close House Hotel, L ocATion: 4-6 Gilesgate, Hexham, L ocATion: 69-75 High Bridge, L ocATion: 8 Station Road, L ocATion: Stella Road, Ryton L ocATion: 63 Front Street, Location: High Church, L ocATion: 18 Sandhill, Heddon on the Wall, Newcastle Northumberland, NE46 3NJ Newcastle upon Tyne, NE1 6BX Low Fell, Gateshead, NE9 6DR NE21 4LU Tel: 0191 4132921 Cleadon Village, Sunderland, Morpeth, NE61 2QT Quayside, Newcastle, NE1 3AF NE15 0HT • Tel: 01661 852255 Telephone 01434 609 943 Tel: 0191 2325133 Tel: 0191 487 6017 Hill Top, Dipton, Stanley DH9 9JY SR6 7PG • Tel: 0191 519 1747 Tel: 01670 514153 Tel: 0191 261 5264 www.bouchonbistrot.co.uk www.closehouse.co.uk www.dabbawal.com www.eslingtonvilla.co.uk Tel: 01207 571040 http://m.romanosrestaurants.net www.suninn-northumberland.co.uk www.unotrattoria.co.uk email: [email protected] 42 appetitemag.co.uk appetitemag.co.uk 43 appetite is available at all of these locations as well as Tourist Information Centres across the region. advertise here... Call 01661 844115 or visit www.appetitemag.co.uk for more information. A-Z guide If you would like copies in your cafe, restaurant, delicatessen, farm shop etc. please give us a call on 01661 844115

FLAT WHITE GREENHOUSE BRASSERIE Bruges The Meat Merchant Silk Room Il sTAZIONE THE PARK HOTEL The Country Barn Kayola’s Deli R.Martin Butchers Wb heel irks Farm DArlington 21a Elvet Bridge, Durham, DH1 3AA Baltic Business Quarter 46 Brentwood Avenue, 5 Hazelwood, Jesmond One Trinity Gardens, Station Buildings, Tynemouth Tynemouth, NE30 4JQ Widdrington Farm, Morpeth 6 Newmarket, Morpeth 21 Newgate Street, Morpeth Stocksfield, NE43 7HY t: 07789 951149 Quarryfield Road, Gateshead Jesmond, NE2 3DH t: 0191 2121444 Broad Chare, Newcastle, Station, Tynemouth, NE30 4RE t: 0191 2571406 NE61 5EA NE61 1PS NE61 1AW t: 01670 513359 t: 01661 842613 Goln de Brown CafÉ NE8 3BE t: 0191 2818081 NE1 2HF t: 0191 2603506 t: 0191 2583200 www.parkhoteltynemouth.co.uk t: 01670 760181 t: 01670 515115 1 Houndgate, Darlington, DL1 5RL GIOVANNIS t: 0191 490 2414 MCKENNAS www.ilfornotynemouth.co.uk www.thecountrybarn.co.uk Rutherfords WMH Farm Fresh Meats t: 01325 468708 Genesis Road, Consett, DH8 5XP Carruthers & Kent Northern Stage, Barras Bridge SOLOMONS THE WOODEN DELI Il Piccolo of Morpeth Haydon Bridge, Haltwhistle www.goldenbrown-coffee.co.uk t: 01207 504210 Michelangelo Hotel 3a Elmfield Road Newcastle NE1 7RT Thorntree Farm, West Road, Irvins Brasserie S59 Saville Street, Corbridge Larder St Helens Street, Coffee Shop 10-16 Bridge Allendale Stella Road, Ryton, NE21 4LU Gosforth NE3 4AY t: 0191 2427242 Denton Burn, NE15 7EX The Irvin Building, The Fish North Shields, NE30 1AY 18 Hill Street, Corbridge, Corbridge, NE45 5BE Street, Morpeth NE61 1NJ HALL GARTH HOTEL HARDWICK HALL HOTEL t: 0191 4132921 t: 0191 2131818 www.mckennasatnorthernstage.co.uk t: 0191 2742323 Quay, North Shields, NE30 1HJ t: 0191 2964656 NE45 5AA t: 01434 634554 t: 01670 512458 White Swan Hotel Coatham Mundeville, Darlington Sedgefield, Co Durham, e: [email protected] www.carruthersandkent.com t: 0191 2963238 e: [email protected] t: 01434 632948 Bondgate Within, Alnwick. Co Durham, DL1 3LU TS21 2EH www.hotelmichelangelo.co.uk NE2 Food Social Spice Grill Kitchen www.corbridgelarder.co.uk In the Chare Robson & Sons Ltd Northumberland, NE66 1TD t: 01325 300400 t: 01740 620253 Cafe 1901 The Biscuit Factory, Stoddart The Gate, Newcastle, NE1 5TG GARETH JAMES 19a Saint Mary’s Chare, Quality Butchers t: 01665) 602109 www.hardwickhallhotel.co.uk R Martin & Son Family St Georges Terrace, Jesmond, Street, Shieldfield, NE2 1AN t: 0191 2221181 CHOCOLATIER NORTHUMBERLAND Corbridge Larder Hexham, NE46 1NQ 2 Meal Market, www.classiclodges.co.uk SARDIS Butchers NE2 2DL t: 0191 3409774 t: 0191 2605411 www.spicegrillkitchen.com 12 Front Street, Sanderson Arcade, Morpeth t: 01434 608 558 Hexham, NE46 2DA 196 Northgate, Darlington I. K. Fish 38 Main St, Crawcrook, Tynemouth, NE30 4DX Allendale Tea Rooms NE61 1NS t: 01434 602049 Co Durham, DL1 1QU Durham Indoor Market, NE40 4NB t: 0191 4134037 CafÉ Royal No.28 STANGER’S COOKSHOP t: 0191 2577799 Market Place, Allendale, www.corbridgelarder.co.uk Jaspers South TynesidE Market Place, Durham, DH1 3NJ 8 Nelson Street, Newcastle, NE1 5AW 27 - 28 Nelson Street, NE4 5SP 101 St. Georges Terrace, www.. garethjameschocolatier.co.uk NE47 9BD 8 Bridge Street, Amble, Rothbury Family t: 0191 3831113 SIX THE BALTIC t: 0191 2313000 t: 0191 2322005 Jesmond, NE2 2DN t: 01434 683575 Corbridge Cookshop NE65 0DR t: 01665 714724 Butchers Bio str Romano County Durham Baltic Quay, Mill Road, www..no28.co.uk t: 0191 2818563 LOLA JEANS BAR & www.allendaletearooms.co.uk 15 Middle Street, Corbridge Townfoot, Rothbury, NE65 7SL 63 Front Street, Cleadon, Knitsley Farm Gateshead, NE8 3BA CAFFE VIVO www.stangerscookshop.co.uk KITCHEN NE45 5AT JIggery pokery t: 01669 620744 SR6 7PG 9 ALTERS COFFEE SHOP Knitsley, Consett, DH8 9EW t: 0191 4404948 29 Broad Chare, Quayside, No.95 The Arcade, Tynemouth, Amble Butchers t: 01434 632582 Tearoom & shop www.rothburyfamilybutchers. t: 0191 519 1747 19a Silver Street, Durham t: 01207 592059 NE1 3DQ t: 0191 2321331 95 High Street, Gosforth, NE3 4AA The French Oven NE30 4BS 31 Queen Street, Amble, Mickley, Stocksfield, NE43 7BG co.uk DH1 3RB t: 0191 3741120 TAVISTOCK ITALIA t: 0191 2130033 Unit 27 The Grainger Market t: 0191 2577061 NE65 0BX Cook & Barker t: 01661 842256 BOLDON G.H PICKINGS LA COOKSHOP Penshaw View, Vigo, Birtley Caffe Z NE1 5QF t: 07921 082953 t: 01665 712700 Newton on the Moor, Felton, R.Turnbull & Sons BUTCHERS ALISHAAN 9 Saddler Street, DH1 3NP DH3 2JL t: 0191 4474487 Goldspink Lane, Sandyford, New Rendevous www.frenchoven.webs.com Ladybird Cake Morpeth, NE65 9YJ JOLLY FISHERMAN Family Butchers East Boldon, NE36 0SE 50-51 North Rd, Durham, t: 0191 3831722 NE2 1NQ t: 0191 2304981 3-5 Bell Villas, Ponteland Supplies The Angel Inn t: 01665 575234 9 Haven Hill, Craster, NE66 3TR 33-35 Market Street, Alnwick, t: 0191 5367359 DH1 4SF t: 0191 3709180 THE BRASSERIE, THE SAGE NE20 9B THE HEALTH BOX 4 Queensway, Tynemouth, Main Street, Corbridge, NE45 5LA t: 01665 576 461 NE66 1SS www.alishaandurham.com LEONARDS COFFEE HOUSE St. Mary’s Square, Gateshead Quay Close house hotel t: 01661 821775 Alley 4, Grainger Market Tyne & Wear, NE30 4NA t: 01434 632119 Cranston’s Butchers t: 01665 602186 Colmans Fish and Chips 1-2 Back Silver Street, DH1 3RA Tyne & Wear, NE8 2JR Heddon On The Wall, t: 0191 2571707 7 Cattle Market, Hexham, LANGLEY CASTLE 182 -184 Ocean Road, ANCHOR INN t: 0191 3840647 t: 0191 4434654 Newcastle NE15 0HT Nino’s THE KITCHEN@OSBORNES www.ladybirdcakesupplies.co.uk BARI TEA NE46 1NJ Langley-on-Tyne, Hexham Red Lion inn South Shields, NE33 2JQ Whittonstall, Co. Durham, DH8 9JN www.leonardscoffeehouse.co.uk www.thesagegateshead.org t: 01661 852255 The Gate 61 Osborne Road, Jesmond, 28 Narrowgate, Alnwick, NE66 1JG t: 01434 602271 NE47 5LU t: 01434 688888 Milfield, ooler,W NE71 6JD t: 0191 4561202 t:01207 561110 www.closehouse.co.uk NE2 2AN t: 0191 2402811 Ltto ie McPhees t: 01665 510508 www.langleycastle.com t: 01668 216224 www.colmansfishandchips.com www.theanchorinnwhittonstall.co.uk LE RAAJ The little coffee house NINO’S www.osbornesjesmond.co.uk Cupcakes www.BariTea.co.uk CURIOUSLY WICKED www.redlioninn-milfield.co.uk Front Street, Chester Moor, 4. Princesway North DABBAWAL 1-2 Holly Avenue West 195 Park View, Whitley Bay, Unit 18 Sanderson Arcade La Bodega Happy organic Bheamis Hall Chester-le-Street, DH2 3RJ Team Valley NE11 0NF 69-75 Highbridge Street Jesmond, NE2 2AR The Stand NE26 3RD Barn at Beal Morpeth, NE61 1NS Newgate Street, Morpeth Swallow Fish 42 Front Street, Cleadon Beamish, Stanley, DH9 0YB t: 0191 3890561 t: 0191 4473304 Newcastle, NE1 6BX Comedy Bistro t: 0191 4479632 Beal Farm, Berwick upon Tweed, t: 01670 458183 NE61 1BU t: 01670 516055 ‘Fishermans Kitchen’, t: 0191 5363623 t: 01207 233733 www.le-raaj.com t: 0191 2325133 Olive & Bean 31 High Bridge, Newcastle www.lottiemcpheescupcakes.com TD15 2PB e: [email protected] www.labodegamorpeth.co.uk 2 South Street, Seahouses, www.happyorganic.org VIP TEAS www.dabbawal.com 17/19 Clayton Street, Newcastle, t: 0844 693 336 t: 01289 540044 www.curiouslywicked.co.uk NE68 7RB BISTRO 21 LUMLEY CASTLE 7-9 Ramsay Street, High Spen, NE1 5PN t: 0191 2330990 www.thestand.co.uk Moartin ’s Italian Manzil Tandoori t: 01665 721052 Latimers Aykley Head House, Durham Chester le Street, DH3 4NX Rowlands Gill, NE39 2EL Electric East Restaurant BARLUGA DELI DANIELLES BISTRO Restaurant Shell Hill, Bents Road, DH1 5TS t: 0191 3844354 t: 0191 389 1111 t: 01207 545180 St. James Boulevard OLIVERS Urban CafÉ Dance City Fish Quay, 16 Union Quay Unit 3D, Sanderson Arcade, East Gate, Hexham 2B Oldgate, Morpeth, NE61 1LX SPURELli ICE CREAM Whitburn, SR6 7NT www.bistrotwentyone.co.uk Waterloo Square NE1 4DN The Grainger Market Arcade, Temple Street, Newcastle, North Shields, NE30 1HJ Morpeth, NE61 1NS t: 01434 601122 t: 01670 515405 The Old Chandlery, Coquet t: 0191 5292200 MELANZANA WALTER DIX t: 0191 2211000 NE1 5QF NE1 4BR t: 0191 2585929 t: 01670 505000 www.danielles-bistro.co.uk Street, Amble, NE65 0DJ Brambles Food Hall 96 Elvet Bridge, Durham, DH1 3AG 1 Stirling Court, 11th Ave North, t: 0191 2610505 Mizen Head Hotel t: 01665 710890 TAVISTOCK RETRO Poplar Tree Garden Centre, t: 0191 3840096 Team Valley, Gateshead, NE11 0JF FISHERMAN’S LODGE PICKLED CHERRY MISTER WOODS Battlesteads Hotel DV A ID KENNEDY Lucker Road Bamburgh www.spurreli.com @ THE STANHOPE Shincliffe, DH1 2NG www.melanzanadurham.co.uk t: 0191482 0033 Jesmond Dene, Jesmond, Unit 6, Old Co-op Buildings, VUJON COFFEE Wark, Hexham NE48 3LS RESTAURANT FUNCTION NE69 7BSt: (01668) 214254 Stanhope Road, South Shields t: 0191 3847553 NE7 7BQ t: 0191 2813281 Front Street, Burnopfield 29 Queen Street, Newcastle t: 01434 230209 ROOM & SHOP Sunnyhills of Belford NE33 4SS Mumbai NE16 6LX NE1 3UG t: 0191 2210601 e: [email protected] Vallum Farm, East Moorhouse Farm South Road Belford, NE70 7DP t: 0191 4565670 BROOM HOUSE FARM Front Street Haswell Plough NEWCASTLE FIRENZE t:01207 272 145 www.battlesteads.com Wallhouses, Military Road, Station Road, Stannington t: (01668) 219662 Near Witton Gilbert, Durham t: 0191 5260060 7 Osborne Road, Jesmond, NE2 2AE www.pickledcherry.co.uk Willis Coffee Shop NE18 0LL Station NE61 6DX www.sunnyhillsofbelford.co.uk DH7 6TR t: 0191 3719697 1 OAK t: 0191 2812136 Clayton Road, Jesmond, NE2 4RP Bin 21 t: 01434 672 406 t: 01670 789350 Sunderland RADDISON BLU HOTEL Milburn House, Dean Street, The Plough Inn t: 0191 2818123 Robson House, 29 Newgate The Hearth Cafe CENTRAL THAI Frankland Lane, City of Durham NE1 1LF t: 0191 2323200 George Payne Butchers Mountsett, Burnopfield, St, Morpeth, NE61 1AT DELI AT DARRAS Morwick Farm Main Road, Horsley, Asiana Fusion 19 The Gates Shopping Centre, DH1 5TA t: 0191 3727200 27 Princes Road, Brunton Park, NE16 6BA t: 01207 570346 t: 01670 504901 13a Broadway, Ponteland Acklington, Morpeth, NE15 0NT Restaurant Durham City, DH1 4SL www.radissonblu.co.uk/durham aRLOS CAFE & bISTRO Gosforth, NE3 5TT www.plough-inn.co.uk NORTH TYNESIDE NE20 9PW NE65 9DG t: 01665 711210 t: 01661 853563 Echo 24 Building, t: 0191 5978774 36-38 Brentwood Avenue, t: 0191 2362992 Bouchon Bistrot t: 01661 860206 www.royaldouble.com West Wear Street, www.centralthairestaurant.co.uk RAVENDALE FOODS Jesmond, NE2 3DH PANIS ALLARDS 4-6 Gilesgate, Hexham, THE RUNNING FOX Sunderland, SR1 1XD UNIT 2 Leadgate Industrial t: 0191 2814838 HOTEL INDIGO 61-65 High Bridge Front Street, Tynemouth NE46 3NJ Diwan-E-Am North Acomb 2-4 Riverside, Felton, Morpeth t: 0191 510 0099 CHESTERS GROVE Estate, Lope Hill Road, Consett Fenkle Street, Newcastle Newcastle upon Tyne, NE1 6BX t: 0191 4473252 1 & 2 King Edwards Court t: 01434 609943 Indian Restaurant Farm Shop NE65 9EA t: 01670 787090 www.asianafusion.co.uk Chester Moor, Chester-le-Street DH8 7RN Adrianos NE1 5XU t: 0191 2324366 Front Street County Mill, Priestpopple, North Acomb Farm, DH2 3RQ 90 High Street, Gosforth, NE3 1HB t: 0191 300 9222 BARCA ART CAFE Tynemouth The Boutique Wine Co. Hexham, NE46 1PH Stocksfield, NE43 7UF THE SHORELINE CAFE BON APPETITE DELI t: 0191 3881662 South Causey Inn t: 0191 2846464 www.mpwsteakhousenewcastle. PAN HAGGERTY 68 Front Street, Tynemouth NE30 4DZ 14 Narrowgate, Alnwick, t: 01434 606575 t: 01661 843181 1 Church Street, Craster Front Street, Cleadon, SR6 7PG www.chestersgrove.co.uk Beamish Burn Road, Stanley, co.uk 19-21 Queen Street, t: 0191 2577959 t: 0191 2575556 NE66 1JG NE66 3TH t: 0191 5374333 DH9 0LS t: 01207 235555 THE BLAGDON Newcastle Upon Tyne, NE1 3UG t: 01665 606304 Doxford Hall Hotel Northumberland t: 01665 571251 Ciao Ciao FARM SHOP Jesmond Dene House t: 0191 221 0904 Beaches & Cream & Spa Cheese Co, Cafe Spice 3A Framwellgate Bridge The Pancake CafÉ Jesmond Dene Road, Jesmond, 1 Victoria Crescent, PARK VIEW KITCHEN BROCKSBUSHES Chathill Alnwick, NE67 5DN The Cheese Farm, Green Lane, The Sun Inn 6-7 Douro Terrace, Town Centre, Co. Durham, 11 Crossgate, Durham, NE2 2EY PET LAMB PATTISSERIE Cullercoats, NE30 4PN 155 Park View, Whitley Bay Corbridge, NE43 7UB t: (01665) 589700 Blagdon, NE13 6BZ High Church, Morpeth, Grangetown, SR2 7DX DH1 4SJ t: 0191 3830149 DH1 4PS t: 0191 3868070 t: 0191 2123000 Unit 165, Grainger Market t: 0191 2514718 NE26 3RF t: 01434 633100 www.doxfordhall.co.uk t: 01670 789798 NE61 2QT t: 0191 5102002 www.parkviewkitchen.co.uk www.brocksbushes.co.uk www.northumberlandcheese.co.uk t: 01670 514153 CROSS LANE THE PLOUGH INN Lindsays To Go PINK LANE COFFEE BROWN SUGAR LOUNGE Duke of Wellington www.suninn-northumberland.co.uk DACQUA RESTAURANT ORGANIC FARM Mountsett, Burnopfield, NE16 6BA Alley 1, Grainger Market, 1 Pink Lane, NE1 5DW 5 Monkseaton Metro Station, Priory Cafe The Cafe House Newton, NE43 7UL NORTHUMBERLAND 26-28 John Street Cross Lane, Barnard Castle, t: 01207 504210 Newcastle Norham Road, North Shields 35 Percy Park Road 26 Middle Street, Corbridge, t: 01661 844446 SAUSAGE COMPANY THE WHITE SWAN HOTEL Town Centre, SR1 1JG County Durham, DL12 9JE www.plough-inn.co.uk t: 0191 2612995 Premier Meats NE26 3NR Tynemouth, NE30 4LT NE45 5AT www.thedukeofwellingtoninn.co.uk Wark Village Farm Store Bondgate within Alnwick t: 0191 5651988 t: 01833 630619 Units 1A/1B Airport Ind Est t: 0191 2520202 t: 0191 2590627 t: 01434 633130 Hexham road, Wark t: 01665 602109 Louis Kingston Park NE3 2EF The Dyvels Inn Northumberland, NE48 3LR www.classiclodges.co.uk ITALIAN DERWENT WALK INN Gateshead 71-73 Osborne Road, t: 0191 2710574 Crusoes SUGARLOAF The Cheese Shop Station Road, Corbridge, t: 01434 230221 FARMHOUSE PIZZERIA Ebchester, DH8 0SX Milkhope Centre, Jesmond, NE2 2AN South Beach, Longsands, 203 Park View, Whitley Bay 6 Oldgate, Morpeth, NE61 1LX NE45 5AY www.northumberlandsausagecompany.com Tea and Tipple South Street, West Rainton t: 01207 560347 Artisan Express Berwick Hill Road, Newcastle t: 0191 2814545 RADCLIFFE COFFEE HOUSE Tynemouth, NE30 4HH NE26 3RD t: 01670 45979 t: 01434 633633 18 Market Place, Corbridge, Houghton-le-Spring, 16 High Level Parade NE13 6DA 14 Clayton Road, Jesmond t: 0191 2964152 t: 0191 2517482 www.cheesemorpeth.co.uk www.dyvelsinn.co.uk PepperPot Café-Bistro NE45 5AT DH4 6PA Derwent Manor Hotel Wellington street, NE8 2AJ LOVES THAI RESTAURANT NE2 4RP t: 0191 2813939 5 Oldgate, Morpeth, NE61 1PY t: 01434 632886 t: 0191 5841022 t: 01670 789924 Allensford Co. Durham t: 0191 4900208 [email protected] 32-34 Mosley Street Cottage Kitchen THE DELI CafÉ Lowery ESHOTT HALL t: 01670 514666 www.teaandtipple.com DH8 9BB t: (01207) 592000 www.theblagdonfarmshop.co.uk Newcastle, NE1 1DF RUMANA 1-5 Countess Avenue AROUND THE CORNER 33-35 Broadway, Ponteland, Morpeth, NE65 9EN Jayelles www.bw-derwentmanorhotel.co.uk CAKES BY BECKY t: 0191 2332828 261 Ponteland Road, Cowgate Whitley Bay, NE26 3PN 61 Hotspur Street NE20 9PW t: 01670 787454 PRIMA DELI Tino’s Deli 6 Queens Parade, 11 Beechgrove Terrace www.lovesthai.com t: 0191 2866621 t: 07530 101186 Tynemouth NE30 4EE t: 01661 820 357 Market Place, Alnwick, 60 Front Street West, Seaburn, SR6 8DA D URHAM INDOOR MARKET Crawcrook, NE40 4LZ AVANTI t: 0191 259 0086 GERBHERDS DELI NE66 1HS Bedlington, NE22 5UB t: 0191 529 3132 Market Place, Durham, DH1 3NJ t: 0191 4138888 52-54 Brentwood Avenue, Luigikhan’s Restaurant Rosies Bistro DELI BAR ONE www.thedeliaroundthecorner.co.uk CafÉ No 6 FARM SHOP t: 01665 605610 t: 01670 824444 t: 0191 3846153 Jesmond, NE2 3DH 358 Westgate Road, 23-24 Gosforth Shopping Centre, 69 Front Street, Tynemouth Market Place, Corbridge, 7 Newgate Street, Morpeth www.tinodeli.co.uk MARINA VISTA www.durhammarkets.co.uk Costco t: 0191 2814240 Newcastle, NE4 6NU Gosforth, NE3 1JZ NE30 4BP THE GRAND HOTEL NE45 5AW NE61 1AL Pizza Express Marine Activity Centre Mandela Way, NE11 9DH www.avantinewcastle.co.uk t: 0191 2724937 t: 0191 2136220 t: 0191 2596893 Grand Parade, Tynemouth, t: 01434 634356 t: 01670 512106 4 Market Place Morpeth Tomlinsons CafÉ and North Dock, SR6 0PW Durham Marriott t: 0191 461 9800 www.luigikhans.com www.caferosies.co.uk NE30 4ER NE61 1HG t: 01670 512855 Bunk House t: 0191 5100600 Royal County www.costco.co.uk The Biscuit Factory HALO t: 0191 2936666 Cafe Des Amis Gianni’s Ristorante Bridge Street, Rothbury, www.marina-vista.co.uk Old Elvet, Durham DH1 3JN 16 Stoddart Street, MA’IDA Sachins 3 Marden Road, Whitley Bay www.grandhotel-uk.com 52 Newgate Street, Morpeth 3 Market Place, Morpeth Riverside Lodge NE65 7SF t: 0191 3866821 Celebration Cakes Shieldfield, The Old Co-op Buildings Forth Banks, Newcastle, NE26 2JH NE61 1PB NE61 1H High Stanners, Morpeth, t: 01669 621979 ROKER HOTEL www.durhammarriottroyalcounty.co.uk Jedburgh Court Team valley NE2 1AN Hexham Road, Walbottle NE1 3SG t: 0191 2619035 t: 0191 2518144 The New Exchange t: 0758 5614156 t: 01670 511547 NE61 1QL www.tomlinsonsrothbury.co.uk Roker Terrace, SR6 9ND NE11 0BQ t: 0191 4877171 t: 0191 2611103 NE15 9SR t: 0191 2670987 www.sachins.co.uk Brasserie & Bar www.giannis-ristorante.com t: 01670 512771 t: 0191 5671786 FINBARRS It’s All Greek 2 Me Saville Exchange, The Chocolate Spa www.riverside-lodge.co.uk Vallum Farm Waddington Street, Flass Vale ESLINGTON VILLA BILLABONG, MALMAISON Savannah café Watts Slope, Whitley Bay Howard Street, North Shields. 1 Fenkle Street, Alnwick HORTON GRANGE East Wallhouses, Military Road, Snow Goose Durham City, DH1 4BG 8 Station Road, Low Fell, NE9 6DR Caledonian hotel Quayside, Newcastle, NE1 3DX 11-14 Nelson Street, NE26 1BQ NE30 1SE NE66 1HW Berwick Hill, Ponteland L.Robson & Sons NE18 0LL Sunderland Marina, t: 0191 3709999 t: 0191 4876017 68 Osborne Road, Jesmond t: 0191 245 5000 City Centre, NE1 5AN t: 0191 2510622 t: 0191 2587866 t: 07984 409284 NE13 6BU Haven Hill, Craster, NE66 3TR t: 01434 672652 Roker, SR6 0PW www.finbarrsrestaurant.co.uk www.eslingtonvilla.co.uk t: 0191 2817881 www.malmaison.com t: 0191 2301919 www.itsallgreek2me.com www.newexchangebrasserie.co.uk www.thechocolatespa.co.uk t: 01661 860686 t: 01665 576 223 www.vallumfarm.co.uk t: 0191 5675681 44 appetitemag.co.uk appetitemag.co.uk 45 Apple galettes with vanilla chantilly

How lovely is this for a taste of spring? It’s easy yet impressive (just how we like it) with exotic almond and rose water-scented frangipane hidden under sweet Pink Lady apple. This is equally good with vanilla ice cream melting as it hits the hot apples. Use a 15cm fluted tart tin to stamp out the circles or a cookie cutter, and enjoy!

I ngredients Makes 4 100g ground almonds 80g icing sugar, sifted 3 tbsp rosewater 500g block puff pastry 1 large baking tray 4 Pink Lady apples, quartered and cored 2 tbsp English runny honey, warmed icing sugar, to dust Chantilly cream: 150ml double cream 1 tbsp icing sugar, sifted ½ a lengthways split vanilla pod, seeds scraped out cut out and save

Method Preheat the oven to 220C/Gas 7. Combine almonds, icing sugar and rosewater in a bowl to create a frangipane mix. Cut the pastry into 4 pieces and roll out one at time to a shape large enough to take a 15cm fluted or plain round cutter. Stamp out the circles and put on the baking tray and prick all over with a fork to within 1cm of the edge. Put in the fridge to chill. Cut each apple quarter into 3 wedges and Sweetly pink toss in a bowl with the warmed honey. Divide the frangipane between each pastry and proper circle and spread to within 1cm of the edge. Arrange the apple wedges on top lady like! and bake for 10 mins. Lower the oven to 200C/Gas6 and bake for 13-15 mins or until the pastry has puffed up and the apple is tinged golden in parts. Meanwhile, to make the Chantilly cream, Just whisk the cream, icing sugar and vanilla together, and chill until ready to serve. When the galettes are ready, dust with icing sugar and serve with the Chantilly cream. Amazing! More at www.pinkladyapples.co.uk D esserts

46 appetitemag.co.uk