APRIL 2020 ISSUE 138 POSITIVELY CARLISLE SINCE 2008 Pink MARK rocker DONOVAN Damien Baglee Top team cyclist tribute artist INTERIORS LOOKING CHIC AT SPA CHISWICK ST SPECIAL DOG VINTAGE & GUN NORTH Food review Farlam REVIEW PRISCILLA@ Hall THE SANDS Stars in JULIE their eyes JONES £3.50 NEW COOK BOOK, RECIPE & NEWS ● ● ● ● BUSINESS PEOPLE FOOD ● CULTURE ● STYLE SOCIAL INTERIORS At the tips of her fingers Chef Julie Jones has a new book out, has relaunched her Carlisle supper club and is bringing classes and workshops, previously only available in the capital, to her home city WORDS ELEANOR JARY PHOTOGRAPHY STUART WALKER 36 / APRIL 2020 / CARLISLE LIVING CARLISLE LIVING / APRIL 2020 / 37 JULIE JONES eeting chef and author Julie Jones at Carvetii Town and Country Interiors in Carlisle she arrives with the makings of a rhubarb and apple Mtart. Julie, who talks to Carlisle Living a couple of days before her latest book The Pastry School comes out, has in tow her “nanna trolley” – a wheeled shopper packed with bowls, a sieve, butter, eggs, sugar and flour. “I don’t have an assistant,” she tells Carlisle Living, “I just have a nanna trolley. It always comes down to London with me.” The trolley’s going to see some graft over the next few weeks with planned demonstrations and classes at Jamie Oliver’s cookery school and at Divertimenti in Knights- bridge plus launch events for the book in London and Carlisle. The Pastry School, published on March 5, did so well on pre-orders, a second run is planned even before the first edition is out and at time of writing Amazon has it listed as a best seller “. Julie is an haute cuisine chef who trained at Carlisle and Kendal colleges and completed a stage at The Fat Duck with Heston Blumenthal, but the deal for her first book Soulful Baker arrived when she caught publishers’ attention through her hugely popular Instagram account @julie_jonesuk where she has 141k followers. Alongside her exquisitely presented and well-tested recipes Julie shared how baking with her mum Joyce, who had dementia, was a comfort and therapy for both of them. Joyce died unexpectedly late last year – although she had dementia, she had been physically quite strong. It was a shock and for several weeks Julie says she felt lost. “I struggled with Instagram because Mum was such a big part of it. I didn’t know what to post.” She had been looking forward to spending more time with her mum at the end of an intense period of work, completing The Pastry School in nine months, working seven days a week, into the night. “At first I felt guilty ‘I struggled She picked herself up, told followers she’d “been to because of the time I’d spent on the book – the hours with Doomsville” but was back and went on to launch her and love that’s gone into it is unbelievable – that’s me, all Instagram website juliejones.online and threw herself into or nothing. “And that’s what got me through, knowing because promoting the book. that my mum would have wanted me to give it my all.” The Pastry School, like Soulful Baker, taps into how Mum was food, cooking and eating are all mixed in with memories such a big and relationships. “When I think back to special part of it. moments, they usually involve pastry – Nana Maud’s I didn’t custard tarts, mince pies at Christmas or these special know what little pastries from Italy on holiday.” to post’ And Julie also enjoys the mindfulness of what she calls “faffing about” – creating those gorgeously presented pieces that make her Instagram feed so sumptuous. But she adds: “They have to bake and taste as good as they look – that’s why I always post my bakes, which not everyone does.” At this point she’s cutting into the apple and rhubarb tart, proudly tapping its golden brown base – “No soggy bottoms here!” It’s eleven o’clock, perfect timing for a slice of fruit tart that’s just the right side of sweet. The pastry gives way to a full-bodied, sweet almond filling, streaked with a tangy stripe of rhubarb. We’re at Carvetii Interiors, previously Town and 38 / APRIL 2020 / CARLISLE LIVING KEEPING UP WITH THE JONES Fresh from launching her new book The Pastry School and providing classes at Jamie Oliver’s cookery school in north London, chef Julie Jones has a busy few weeks ahead… For full and the most up-to-date details go to: juliejones.online ALTERNATIVE PASTRY - A HANDS ON GUIDE Monday, March 30, 2020, Divertimenti Knightsbridge, London HOT WATER PASTRY - A DEMONSTRATION Tuesday, March 31, 2020, Divertimenti Knightsbridge, London Country Kitchens, on Victoria Viaduct because this is Julie’s new Carlisle base for a series of workshops in PUDDING CLUB coming months. Anita Sweetman, from Carvetii Friday, April 3, 2020, LetThemSeeCake, Interiors, joins us for a slice and the builders working Cardiff on another part of the showroom, take note of how much we’re enjoying ours and decide they too fancy IN CONVERSATION WITH JULIE JONES trying some when it’s offered. Thursday, April 16, 2020, 7:30 PM - 9:30 PM, Julie, who organises all her events herself, was keen Cakes and Ale Café, Carlisle to run classes in Cumbria. “It’s so expensive down in London – I would never charge that here. And because SUPPER CLUB I’m not having to travel, I can give people a nice Friday, April 17, 2020, 7:30 PM - 10:30 PM, St Julie Jones’s experience but not at London prices.” Johns Village Hall, Cumwhinton first book She’s also relaunched her supper club, running in Cumwhinton at St John’s village hall on a monthly CREATIVE PASTRY - PIES & TARTS basis. “It’s a no frills approach – the food in front of you Saturday, April 25, 2020, 10:30 AM - 1:30 PM, is the focus and the people around you. Everyone sits Carvetii - Town and Country Interiors together.” Priced at £35 per head and BYO – tickets for the first DEMENTIA WEEK - MY STORY one in February sold out in three days. The next one is Tuesday, May 12, 2020, 6:00 PM - 7:30 PM, April 17 squeezed between trips to Knightsbridge. The Tullie House, Carlisle irrepressible Julie Jones will be there, doing what she loves most, with her nanna trolley in tow. SUPPER CLUB For upcoming events see panel or go to Friday, May 29, 2020, 7:30 PM - 10:30 PM, juliejones.online St Johns Village Hall, Cumwhinton CARLISLE LIVING / APRIL 2020 / 39 JULIE JONES The Pastry School RECIPE FROM JULIE JONES LATEST BOOK equally well, although a generous dusting of Carefully slice the rhubarb across each sugar prior to baking may be needed to stem into 1cm (½in) thick pieces, trimming balance the sharper taste. the coloured skin off the flat side of half the slices, to expose the white flesh inside. SERVES 9 Core and half apples with skin on, then Using a loose-bottomed, fluted square tin slice really fine. Add to simmering water measuring 23 x 23 x 2.5cm (9 x 9 x 1in) (just enough to cover) containing the juice 1 quantity Sweet Shortcrust pastry (see of one lemon and check every 30 seconds. recipe) If a slice cracks it’s not ready. Once pliable Egg wash plunge into cold water containing juice of the second lemon. For the frangipane Remove the tart base from the fridge and 100g (3½oz/½ cup minus 1 tablespoon) start to lay the rhubarb tiles onto the unsalted butter, at room temperature frangipane in a staggered effect – working 100g (3½oz/½ cup) caster (superfine) sugar, from adjacent corners, alternating between ith plaudits from plus extra for sprinkling the red and white sides of the rhubarb, until Diana Henry and 70g (2½oz) ground pistachios most of the frangipane is covered (leave a Jamie Oliver, The 80g (2¾oz) ground almonds diagonal strip clear for the extra fruit). Pastry School has big 100g (3½oz) eggs (shelled weight), lightly Before adding the apples, dry well on a tea hitters from the food beaten towel then place them in a decorative W For the fruit decoration manner along the exposed frangipane. scene among its fans. It’s as beautiful as you would expect 4–6 rhubarb stems, depending on thickness You may not need all of the slices. Add the from an author with 141k followers on 4 eating apples – Pink Lady work well berries and any pastry decorations you Instagram, but it’s also a seriously informa- juice of 2 large lemons have prepared (remembering to egg wash tive guide to making pastry and pastry 8 blackberries or blueberries (optional) those). When you are happy with your dishes. To finish design, make a sugar syrup by boiling the The format takes the reader through 10 pastry decorations water, sugar and ground ginger together in a different pastry making methods, including 100ml (3¹⁄³fl oz/¹⁄³ cup plus 1 tablespoon) small pan for a few minutes until thickened. the classics but also vegan and gluten-free, water Allow to cool for 5 minutes, then brush over complete with stage-by-stage photographic 50g (1¾oz/¼ cup) caster (superfine) sugar the rhubarb and apple. Place in the fridge guide. ½ teaspoon ground ginger for at least an hour before baking. Preheat The only equipment required is basic slivered pistachios (optional) the oven to 160°C (325°F), Gas Mark 3. utensils: rolling pin, sieve, bowls and also Sprinkle the tart with a dusting of sugar good sized ruler - this is crucial! Then the TART METHOD before placing it onto a baking sheet.