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Wine &


WHAT’S INSIDE The Adelphi Leeds Take a look at the new and improved Adelphi following its stunning makeover

Britain’s favourite festive savoury pie The legacy behind the ‘Queen of Cossack Cuisine’ in Sheffield

Meet the Chef We go behind the scenes at The Bay Horse in Great Heck near Selby to chat to Head Chef Chris Smith


Servers carve 15 types of grilled meat at your table with a wide range of salads and hot dishes WATERMAN’S PLACE, 3 WHARF APPROACH, LEEDS LS1 4GL CONTACT: 0113 400 1183



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Grilled scallops with thyme leaves

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ello foodies. Welcome to our December/January edition of Wine and Dine Yorkshire. This year has absolutely flown but we can’t complain as it’s the most wonderful time of the year… The opportunities are endless with festive food - from mulled wine and bratwursts in the local Christmas markets, to turkey dinners complete with all the trimmings at the pub, there really is something special about food at Christmas time. In this edition we’ve brought you exciting plans and developments of local businesses broadening their horizons in the Yorkshire area, including the famous Russian pies made by Leeza Murina from Sheffield, and we also have a sneak preview of the dazzling new makeover and menu from The Adelphi in Leeds. We are also bringing you a review of Garforth’s Miller & Carter Steakhouse Restaurant. And don’t forget Meet the Chef in this edition! Chris Smith gives the lowdown on what it’s like to work in a Gordon Ramsay restaurant, and why his

gravy is referred to as ‘black gold’. If you are keen to feature in our magazine and be seen by many, why not advertise with us. Offering reasonable rates, our sales team will be keen to help with any advertising enquiries. For further details contact or call 01904 820883.

Lisa Warrener


MEET OUR TEAM SALES: ASHA ELIZABETH Asha’s favourite food is a good steak and she likes trying out new restaurants and cooking up a storm in her kitchen.

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SALES: LISA CALEY Lisa is a keen baker and a lover of everything gin! Lisa loves getting outdoors when possible, and her favourite food is steak.


Dani loves tucking into her favourite food, mash. She once got knocked over by a 20ft bouncy castle!



Elsie is our features writer here at Wine and Dine Yorkshire. She loves cooking and all things food, often using the phrase “live to eat, not eat to live”. Her favourite food is Thai, and regularly cooks up her favourite dishes.

Another valuable member of the sales team at Wine & Dine Yorkshire, Kim is also keen to indulge in Italian food, none more so than pasta. Failing that, you would probably see her down at her local Domino’s ordering pizza. | 5

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THE ADELPHI LEEDS - A ROYAL TRANSFORMATION Take a tour inside the brand-new Adelphi and check out its menu. We received an extremely warm welcome on the night of its much-anticipated launch party.


MEET THE CHEF We go behind the scenes at The Bay Horse in Great Heck to speak to Head Chef Chris Smith, who spoke about what it’s like working in a Ramsay restaurant, his famous ‘black gold’ gravy and much more.


BRITAIN’S FAVOURITE FESTIVE SAVOURY PIE The legacy behind the ‘Queen of Cossack Cuisine’ in Sheffield. Find out why Leeza Murina’s famous ‘PIEwich’ is winning multiple awards year after year and is now the proud owner of Britain’s favourite festive pie.


REVIEW OF GARFORTH’S MILLER & CARTER The dazzling Miller and Carter branch we won’t be forgetting any time soon. Succulent steaks and creamy cocktails impressed our editor Lisa Warrener on her visit earlier this year.


WHAT’S IN OUR BASKET We’ve got together some of our favourite goodies from here, there and everywhere - all of which we think are must-haves! With Christmas being just around the corner maybe you’ll find some tasty gift ideas…

32 WINTER RECIPES Our favourite seasonal recipes, with a walkthrough guide on how to expertly prepare them. Wine and Dine favourites include the suitably festive hot toddy cocktail and the spicy beef massaman curry.


WHAT’S ON THE MARKET? The latest property to catch our eye. This edition we feature the beautiful George Hotel in Cullingworth, Bradford. Take a look up close at the attractive stone-built property, which we think would be an asset to any buyer.

38 DATES FOR THE DIARY Some exciting foodie dates to pen into your diary - we can’t wait! A social gathering is nothing without food (we think) so get planning your next days out at one of these food-filled extravaganzas.

© CreateTVT Ltd - Publisher of Wine & Dine Yorkshire. All rights reserved. No part of this magazine may be reproduced, copied or displayed without the prior permission of the publisher. All information contained within this magazine is, to the best of our knowledge, correct at the time of going to press. CreateTVT cannot accept responsibility for errors or inaccuracies within unsolicited, submitted material. Submission automatically grants CreateTVT licence to publish. All material sent is done so at the sender’s own risk and although every care is taken, neither CreateTVT nor its employees shall be held liable for any resulting loss or damage. CreateTVT endeavours to respect the ownership of copyrighted material reproduced. If you identify yourself as the copyright holder of materials we have wrongly attributed, please contact our head office.

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The Adelphi, Leeds A royal transformation

Situated in Leeds’ vibrant central hub of bars, historic gem Adelphi hosted a rocking launch party showing off its new makeover following a £250,000 refurbishment Wine & Dine Yorkshire attended the launch party of Leeds pub The Adelphi earlier this year to try some tasters from its glitzy new menu, and it did not disappoint! Located across Leeds Bridge, just a short walk away from

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the city centre, this much-loved pub was bursting with energy and a full house on the 24th October as guests from across the city and beyond turned up to enjoy a night filled with live music, gin tasting, whisky tasting and canapés. We received an extremely warm welcome from host and PR manager Nicki Edwards who handed us prosecco on arrival

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and drinks vouchers for the night - a great start to the evening! She said: “Steeped in history and full of individuality and character, the pub has retained plenty of its opulent period features whilst combining the new contemporary interiors and seating that are rich in texture and colour.” The upstairs VIP room opened at 6pm where a tasteful selection of beverages were flowing along with canapés throughout the evening. Renowned for its craft beer expertise and some of the best spirits and wines from around the world, we knew that the drinks on offer would be top shelf. Some of the finer brands of nectar included a Johnnie Walker whisky tasting station, a Camden Ale tap, as well as an irresistible assortment of Mason’s and Tarquin’s gin flavours. Tasters of the new menu floated around the newly furnished Victorian style pub; those we tried included a delicious fish cake, smoked halloumi and chorizo, and a mini burger which definitely got the taste buds tingling.

the future of the Mitchell & Butler’s group chain pub; beautifully cooked British classics served with only the best alcoholic beverages. The vibrant British pub full of quirky charm has an open fire to create the perfect atmosphere to relax in whilst indulging in all the new menu has to offer. If you visit, expect to see traditional, beautifully cooked roasts including rosemary and garlic rubbed leg of lamb and 21day aged sirloin of beef.

No wonder “Sunday roasts are a serious affair at The Adelphi”.

The delicious new menu of British pub classics also includes vegetarian and vegan dishes for all non-meat eaters.

This was just a appetiser of what to expect from

We weren’t only given a taster of the food menu on the

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night, but also an insight into The Adelphi’s future entertainment scene. The live entertainer played catchy covers of artists such as Fleetwood Mac, Oasis and Tracy Chapman. The timeless classics were enough to get people off their chairs and dance the night away with a

drink in hand and smile on their face. Manager Chris took over the reins of the pub in November last year, there is already so much to show for his and the staff’s hard work. He made a speech on the evening thanking everyone for their support and

announcing how overwhelmed the staff were with the turnout of the evening. “Thanks so much for coming tonight, It’s really overwhelming to see such support. We hope you enjoyed the food and have a great evening!” We certainly saw the improvement and got great vibes from The Adelphi’s new character. It truly is a testimony to the opulence of late Victorian architecture. If you’re looking for a laid-back yet distinctly memorable drinking and dining experience, this is the pub for you. History The Adelphi was built in 1899, a dozen years before the Titanic. And the pub was once a showpiece for the nearby Tetley’s brewing empire, just over the famous bridge where the first motion pictures in the world were filmed in 1888 by Louis Aime Augustin Le Prince. u

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MEET THE CHEF Chris Smith 12 |

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Ahead of our much anticipated visit to The Bay Horse this coming February, we decided we couldn’t wait to meet the man behind the magic and spoke to head (and only) chef Chris Smith who wholeheartedly manages the pub with his partner Chrissie BORN and raised in a Sheffield pub with food enthusiasts as parents, you would think the road to culinary success would have been easy for Head Chef Chris Smith. But when we spoke to him earlier this year we found out that his journey was certainly not a straight path by any means.

After his parents had owned the pub for an impressive 30 years, they decided to make the Crossfield Tavern a managed house ahead of their retirement. Chris was turning 18 at the time and was old enough to jump straight into bar work, which he took by the horns.

Chris vividly recalls fond memories of his childhood, his most cherished being his mother’s home-made cooking (rabbit stew and corn beef hash to name a few), and spending days in the field with his father, a country man, shooting and fishing by the lakeside. He learnt basic cooking skills from his mother and at night would dutifully help clear glasses off the bar in their family run pub, The Crossfield Tavern in High Green - a notorious drinking spot for Arctic Monkeys at the time! “A lot of my childhood was spent helping out in the pub when I was very young. I was that spotty kid on the edge of the bar collecting people’s glasses!”

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Chris proceeded to gain experience in many bars across Sheffield and Rotherham. However, something was missing and he desired to get into a business that was more food-driven. Chris landed a job at The Millstone in Tickhill, which at the time was starting to lose business in the food sector. He saw the pub was struggling and he wanted to help out if he could, so he took it upon himself to start a chef course at Granville College, (now known as Sheffield College) for three nights a week on top of his bar job. “When first registering for the night school at Granville College I was laughed at by the course leader. He told me there was no way I would be able to pass, and that it was too difficult, impossible even!”

“At the time there were three different levels of bar work: bronze, silver and gold. As I had already been working on a bar throughout most of my childhood I went straight to gold.”

Hearing these negative comments would be enough to discourage most people, but Chris never had any doubt in his mind and went on to pass the two-year course and qualify as high standard sous-chef. | 13

Upon passing his exams Chris then went on to work at The Drawbridge in Rotherham which was a booming business for food in the 90s - serving up to a staggering 2,000 meals a week. Within nine months of hard work Chris was eventually promoted to sous-chef and stood out so brightly from the rest that he surpassed people who were already in line for the position before him. When he was 22, Chris started his adventure in the Big Smoke - Claridges in London. At the time this was one of the restaurants owned by Gordon Ramsay and as you can imagine, had high expectations. “Work was hard; we would start early and finish late, but it didn’t stop there. We would party after every shift and repeat the same routine all over again the next day. What a year that was!” Chris spent his whirlwind year at Claridges cooking for the likes of Bono from U2, Trevor McDonald and many other stars. He confessed that Gordon Ramsay himself would often come into the kitchen and give his trademark rollocking to the team. The restaurant was a fancy affair and when stock was delivered they saw black truffles imported that were worth up to £8,000 per batch. As much as he loved working in London Chris admitted he began to get a little homesick after a while.

to basically learn to walk all over again. At first I found it hard, I could barely walk and ended up putting on weight because of it. I had a life-changing intervention at a doctor’s appointment where I was given some valuable advice and began to make changes in my life for the better. Towards the end of my recovery I was walking up to six miles each day and had shifted the weight. I now couldn’t be happier.” With his illness behind him Chris told us that he often ‘pinches himself’ realising how lucky he is. When he and Chrissie began managing the Bay Horse in March this year, they couldn’t wait to get it up and running, and dedicated a lot of time and money into a full refurbishment, making it their own.

Last August Chris’ health took a turn for the worst as he suffered a bleed on the brain and had to take six months off to recover. “I consider myself very lucky to have recovered like I did. What happened to me was similar to having a stroke; I had

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“I just can’t wait to bounce out of bed when Sunday comes round. It’s a great day for trade and the customers love it. After years of management I am in a very good place now that it’s just myself and Chrissie at The Bay Horse running things together. I couldn’t be happier with how things are going.” Chris’ favourite part of the job is cooking seafood, and he regularly infuses flavours throughout whatever he can. Mussels are his forte, which he finds easy and enjoyable to cook. If someone were to cook for him he said his ideal dish would be a plainly cooked sea bass fillet with crispy skin, served with udon noodles in a broth. Aside from cooking, his other passions include going to watch Sheffield Wednesday with his son, watching horse racing, and spending time with his adopted family.

“In London I started to miss Yorkshire and my family. When I eventually came back I applied for and secured my first general manager job of The Castle Hotel in Lincoln where I worked for five years.” Chris moved on to work at the Brewer’s Arms Hotel in Snaith with current partner of 15 years Chrissie Smith. There they ran the hotel together for 10 years.

Even though a carvery is not Chris’ particular favourite thing to eat, the one he cooks every Sunday has become very popular.

Locals have come to love Chris and his flavoursome food, rating him five stars across the board. His specialities are his seafood and steak, which he expertly cooks with locally sourced herbs and fungi that he forages for himself. His gravy, commonly referred to as ‘black gold’ has also caused quite the frenzy in the area, with many regulars requesting that he sell it to them to take home!

There are many exciting events coming up at The Bay Horse, including a mussel festival in January. Contestants take part in a mussel-eating competition where they have three minutes to see who can eat the most - £10 an attempt if you’re up for a challenge! There will also be a party on New Year’s Eve, which really brings out the true spirit of Christmas to locals. For more information visit www. or u

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Servers carve 15 types of grilled meat at your table with a wide range of salads and hot dishes WATERMAN’S PLACE, 3 WHARF APPROACH, LEEDS LS1 4GL CONTACT: 0113 400 1183

Steve & Sue offer a warm welcome at the


7 CASK ALES ON TAP Sunday Carvery £7.95 - Bed & Breakfast from £30 Sunday Night: Quiz Night & Bingo Parties & Functions catered for Ideally situated for walkers & cyclists - Bus service 415 from York

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Fresh vegan vegetable salad

with carrot, lettuce, green peas, radish, sprouts and cucumber smoothie

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HOW IS IT NEARLY CHRISTMAS ALREADY? Our food columnist, Peter Sidwell, tells us about his favourite picks for the big day ooking ahead to the festive season, you may be feeling the need to mix things up a bit and throw some new recipe ideas in amongst the traditional family favourites. I personally think turkey is overrated and I would much rather have a goose on the table on Christmas Day. Why not try making a gooseberry and plum chutney to go with a roasted goose? For those who enjoy fish at Christmas day and want something a bit different to salmon and potted lobster, why not ask your fishmonger to put aside a couple of fillets of halibut for you? I would bake them in the oven with a pistachio and lemon crust made from breadcrumbs, finely chopped nuts, lemon zest, olive oil and fresh thyme at 180C for 15 minutes. As for the Christmas lunch sides, we have been experimenting with stuffing loaves – press your favourite stuffing recipe into a clingfilm-lined 1lb loaf tin. Get ahead with this then all you need to do is then turn it out on to a platter for serving so your guests can

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cut as thick or thin slice as they want. A few years ago I did a demo of pigs in blankets with pickled grapes. It’s probably turned out to be the most requested Christmas recipe I have ever done. It’s so simple but packs a powerful punch of textures and flavours.

I personally think turkey is overrated and I would much rather have a goose on the table on Christmas Day. Everyone always asks me about what to do with the sprouts. They really are love or hate, just like my favourite store cupboard ingredient Marmite. How about if you cut the sprouts in half lengthways, put them on a baking tray drizzled with oil, then roast them with chunks of chorizo. At the same time as they are roasting toast off some hazelnuts. Once the sprouts are

roasted put them into a serving dish, toss the hazelnuts through and drizzle with a little sherry vinegar dressing. For anyone who makes bread you can’t go wrong with a focaccia at this time of year, either delicate fingers served with drinks or a wedge served with homemade soup. Next time, instead of reaching for the olives and rosemary try whole prunes and roasted chestnuts pushed into the top of the dough. The soft fruit and firm nutty textures work really well with the soft oil-soaked and salty focaccia dough. We can’t have Christmas without the mince pies either can we?! I make my mince pie filling by combining equal amounts of traditional mincemeat, cranberry sauce and preserved orange. It gives a lighter and fruitier filling with a lively hit of orange zest. Well, I guess I had better get organised and start thinking about my own Christmas lunch with the family. For more of my recipes go to my website u

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From Sheffield’s Mo the red carpet of w

The story of Leeza Murina’s mout 20 |

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oor Market stall to world-class produce

thwatering PIEwich family legacy December/January 2020 | 21

a British Pie Silver award for their first ever vegan entry: mushroom and spinach, three GREAT TASTE awards for their Russian Honey Cake, Potato Piroshki and Hake & Celeriac Piroshki, and of course their most recent success being the winner of British Baker Magazine’s Best Festive Savoury Pie of the year award for the Chicken, Cranberry and Walnut Piroshki pie. And unlike some of the other winners, there were no runner-up awards to take the shine off Leeza and Steve’s win.

Sheffield’s “Queen of Cossack Cuisine” Leeza Murina has gone from strength to strength as her Piroshki pie has been named Christmas Savoury Pie of the year by British Baker Magazine. She is also preparing to sell her pies from a major high street grocer, international airline, national train company and a cinema chain. The unique Russian bakery company,

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now run by Leeza and husband Steve Jones, started selling their pies at Sheffield’s Moor Market stall back in 1993. After continued success and reinvention of the product, the food company are now preparing to sell their pies from a major high street grocery, an international airline, a national train company and a cinema chain. Leeza, the company’s co-founder and chef, has picked up multiple awards. From 2019 alone these included

Sitting alongside them in the winners circle were corporate giants such as Lidl, Aldi, Asda, Co-op and Costa Coffee. Not bad at all for a small bakery from Sheffield! “A global bakery corporation was needed for Costa to win. For us - it needed just Leeza and a bakery operation put together for comparative pennies.” Speaking about their achievements, Steve wrote: “What pleased us even more was when we looked at who was behind some of the other winners. For example, the company that made Costa a winner was CSM Bakery Solutions, who describe

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themselves as an international leader in the baking industry, producing one of the industry’s broadest ranges of products for customers in more than 100 countries. Headquartered in Atlanta, Georgia, USA. Holy Smoke!” Along with their glittering collection of awards and trophies from over the years, the dynamic duo have also maintained a glowing reputation with their customer base. They recently decided to let everyone put their reviews of the Russian pies on TrustPilot - and were shortly after rated as excellent following an influx of five star reviews. The Piroshki, which means small pie, is a lightly sweet, soft baked yeast dough wrapped around an exquisitely seasoned savoury or sweet pie filling. The pies Leeza makes are all hand-decorated and beautifully baked, and can be enjoyed hot as a pie, or cold as a sandwich. Hence the name ‘PIEwich!’ Leeza’s family’s first bakery opened in St Petersburg in Russia back in 1812 under the name of ‘The Russian Food company’ and the produce remained unchanged for several generations. Under Leeza and Steve’s management, the pair are rebranding their focus and reinventing their baked goods to suit the ‘modern consumer.’ They will do this by selling only ‘familiar’ savoury products that they have reinvented and by renaming the company ‘REINVENTED FOOD.’ “200 hundred years in the baking” With a heritage of six generations of Russian baking knowledge, Leeza carries on the family legacy by creating a mouth-watering selection of specialist Piroshki pies, each one hand-crafted to suit the tastes of today’s healthy eaters. Piroshki are Russian pies originating from the 1700s. At the time they

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nourished the miner workers of that era who drove the economy to success. They were made for the miners by their wives, with a unique hand-crafted decoration as a special reminder of their love as the men worked dangerously below ground.

“A global bakery corporation was needed for Costa to win. For us - it needed just Leeza and a bakery operation put together for comparative pennies compared to the behemoth that is CSM Bakery Solutions!” Leeza was eight years old when her grandfather first taught her the art of making Piroshki. She also recalls memories of her grandmother

baking in the home despite having a busy career as a choirmaster and conductor at the time. One of Leeza’s best-selling pastries today, ‘babushka’ (grandmother), is in honour of her grandmother’s original recipe. Leeza has had a wide and varied career outside of the baking industry. After she achieved a Masters Degree in English at St Petersburg University, she initially worked as a Russian/English interpreter working at a G8 political summit for UK government institutions including Interpol and the UK Border Agency. As a self-taught caterer she founded the Russian Pie Company with her husband Steve, who has an MBA from the London Business School, and was able to add his wealth of business experience and entrepreneurial skills to the company start-up. Meeting the demand for millenials | 23

changing food tastes, most of the Russian pies created are vegetarian, Leeza explains: “We originally made more vegetarian pies than meat pies because our two daughters, Rebecca and Clare, are both vegetarian and were our ‘official’ food tasters when the business started.

service nationwide.

“Over the last few years we have seen the majority of our pie sales being vegetarian – more recently our vegan pies have become best sellers too.”

“All my life I was the black sheep of the family. All of my family are super famous, successful business people; scientists, artists, musicians, actors, one of my uncles is the chief architect of St Petersburg in Russia. Then imagine me, a little dinner lady selling pies! So there’s been a lot of pressure to be good in what I do.”

Leeza has created a healthier and luxurious alternative to the traditional British pie. The latter is usually made with a pastry that is typically high in fat. Leeza’s pie dough has about 90% less fat content. Some of the unique pie fillings include salmon and cream cheese, chicken, cranberries and walnuts, beef and onion, Moroccan veggie, goats’ cheese, mushroom and potato, lamb and lingonberry, spring onion and egg. Purchasing these freshly made goods is now easy too as the company offers a home delivery

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Raw talent appears to run in the extraordinarily talented family, as Leeza proudly spoke of her ‘gifted’ family members in a recent BBC Radio Sheffield interview - “All my life I was the black sheep of

the family. All of my family are super famous, successful business people; scientists, artists, musicians, actors, one of my uncles is the chief architect of St Petersburg in Russia. Then imagine me, a little dinner lady selling pies ! (laughing) So there’s been a lot of pressure to be good in what I do.” Leeza’s mother is an international pianist and even at the age of 80 still plays publicly, most recently in a couple of countries in the Asia Pacific region. Her grandmother was the first ever female conductor, a renowned choirmaster, and trained many of the famous conductors in the world today including Vasily Petrenko of the Liverpool Philharmonic. Keep an eye out for PIEwiches. Leeza and Steve are in serious talks with a range of blue-chip companies who love the look and taste of them. The power couple have many reinventions yet to be released in 2020 including the ‘PIE’nini,’ and have also recently been to look at a third premises in London. For more information visit u

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COMPETITION TIME Win a dinner for two worth £100 at Dakota Bar and Grill in Leeds We have teamed up with Dakota Hotel in Leeds to bring our readers a brand-new competition. The lucky winner and their plus one will each get to choose three courses from the a la carte menu excluding sides and sauces plus enjoy a bottle of house wine between them.

There can only be one winner, and it might be you! Enter with the chance of winning dinner at one of the most stylish and edgy dining venues in Leeds, who serve up beautiful seasonal produce, including the acclaimed ‘best steak in Leeds’.

HOW TO WIN To be in with a chance of winning, all you have to do is drop us an email and tell us what you would like to see as a regular feature in Wine and Dine Yorkshire.

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Send your entries with your name, address, daytime telephone number and your answer to by Friday 24th January 2020. One lucky winner will be selected at random. u | 25

The Miller & Carter branch we won’t be forgetting any time soon… Garforth’s Miller & Carter dazzled Wine & Dine Yorkshire Editor Lisa Warrener when she took a visit earlier this year. Here’s what she had say about the stylish steakhouse chain’s East Leeds branch and extremely succulent with a firm texture. The taste was sweet, buttery and delicate all in one. The crispy pancetta complimented the scallops absolutely perfectly - this dish left us excited for the next course to arrive.

THE Garforth venue had a very classy feel about it as we stepped inside, and the atmosphere and buzz of an extremely busy night indicated this was a reputable establishment. Despite the restaurant being full and us being 30 minutes early, the staff managed to seat us immediately and our waitress gave us a chance to settle down and browse the

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menu. We decided on a bottle of Moet & Chandon Imperial Champagne to drink which was brought to our table and poured for us. The waiting team were very much on the ball and we didn’t have to wait long until the starters arrived. The Wild Atlantic Scallops were beautiful presented,

The fillet steak I ordered looked totally amazing and I just couldn’t wait to cut into it. Presented and cooked exactly how a fillet should be; the cut was extremely lean without an ounce of fat on it. I was blown away by the taste, which was smooth, succulent and easy to chew with a mild beef flavour. The Béarnaise sauce was extremely smooth and creamy, and the onion loaf was something that I haven’t tried anywhere else before but it beautifully complimented the dish. All in all, an amazing main course that I would certainly order again in future. Upon finishing our main course, we asked for a little breather before the dessert arrived. The restaurant was

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still extremely busy but the staff had everything under control. The waitress who served us was lovely and she couldn’t do enough for us; frequently topping up our drinks. Even though she had many other tables to see to she still made time to come over and have a little chat which was lovely. I really couldn’t fault her and I’d love to mention who she was, but unfortunately I forgot to take her name. We finally freed up space for dessert after a rest and while ordering it we mentioned a cocktail which was recommended to us previously, however she told us that it had been taken off the menu. We were a little disappointed, but upon seeing our reaction she asked us to wait two minutes before hurrying off to have a word with her colleagues. On her return she told us that the bartenders would make the cocktail (After EightThirty) for us even though it wasn’t on the menu.

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We thought this was so lovely of her, and that she made a perfect example of the Garforth staff at Miller & Carter by going above and beyond. It’s the little things like this that give you fond and unforgettable memories. When our dessert and cocktail arrived they both looked as good as each other and we didn’t know which one to try

first. We went for the Creme Brûlée which was absolutely stunning - a sweet, creamy and smooth Madagascan vanilla filling with a glazed crunchy top shell to break though. This was also served with fresh berries and a vanilla baked biscuit which was a great touch. The creamy yet menthol Baileys Liqueur cocktail complimented the dessert very well with silky, smooth and refreshing tones. It was shaken with Baileys, creme de menthe and creme de cacao, and fresh cream. I have had the pleasure of visiting many branches of Miller & Carter, however, the Garforth branch stood out to me and was one of the best I have ever visited (closely followed by Chester). All in all the whole visit from start to finish was completely faultless, from the food and ambience to service and quality. It’s a 10 out of 10 from me and I will certainly be returning. u | 27


We’re always on the lookout for new products to excite us here at Wine and Dine Yorkshire. Several items have caught our eye in the past month or two, and we think these are must-haves What is it? Baileys Espresso Creme Liqueur 1 litre Where can I get it? £23.99 - Why should I get it? This is a delightful after-dinner treat full of flavour, and with an aroma of roasted Colombian coffee beans and subtle vanilla notes. It’s perfectly versatile, and can be enjoyed over ice, in a hot chocolate, an Irish coffee, or mixed into a cocktail. (Try popping it in an Espresso Martini or White Russian!)

What is it? Gu’s Heavenly Hot Puds Sticky Toffee Pudding Where can I get it? £3 - Waitrose/Tesco Why should I get it? These delightful little puddings provide just the right amount of indulgence and take just 30 seconds to heat up in a microwave. Eat it on its own or with ice cream/custard. Don’t count calories, it’s Christmas and you deserve it.

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What is it? Quest 35540 Traditional Electric Pancake & Crepe Maker 12” Where can I get it? £17.95 - Amazon Why should I get it? It’s simple- one cooking plate for a variety of different things to suit the sweet toothed and savoury; crêpes, pancakes, omelettes, chapattis, rotas and much more, all in a matter of minutes! For the price this is an absolute steal.

What is it? Green Smashed Avocado Set

What is it? John Lewis & Partners Red Wine and Nibbles Hamper Where can I get it? £40 - John Lewis

Where can I get it? £5 - New Look

Why should I get it? Containing a snack for every occasion, this hamper is complete with a fruity South African red, as well as a selection of snacks including sweet cured ham & pickle crisps and milk chocolate-coated butter fudge. And so much more!



Why should I get it? All the tools you need to make smashed chilli avocado (minus the avocado!). The adorable set complete with a bowl, mashing tool and bottle of chilli salt, is all the motivation you need to whip up some avocado goodness. Only £5 in the New Look online sale.


What is it? Bar@drinkstuff Manhattan Cocktail Shaker Set with Recipe Book and Accessories Where can I get it? £20 - Amazon Why should I get it? This cocktail shaker set provides you with everything you could need for a stylish home bar, some casual drinks with friends or the perfect gift. What we love the most is that it even includes a fully illustrated recipe book with 100 cocktail recipes for both classics and unique modern twists.

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What’s on the market?

The George Hotel, Station Road, Cullingworth, West Yorkshire, BD13 5HN

Guide Price: Freehold ÂŁ499,000 Delightful two-storey stone-built village inn set in the heart of the attractive village of Cullingworth with a strong customer base, The George Hotel is now a very successful and well-regarded public house. 30 |

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Since purchasing the pub, Fleurets’ client have invested heavily in extending and upgrading the trading areas and the overall business. These include plans to prepare the upper floors to provide five letting bedrooms and a single stone-built extemsion to the rear. The current owners focus on providing a traditional, homecooked food menu but also maintain a strong local drinkbased customer base. Their turnover in the year March 2019 totalled £519,000 with an approximate 50/50 split of trade. The business trades seven evenings per week, opening until

December/January 2020

midnight on both Friday and Saturday. Appropriately sized with a lounge bar, function room and bar servery, this would be an asset to any potential buyer. The full catering kitchen facility and excellent ancillary accommodation also provides superb amenities for the eventual buyer. There is an extensive cobbled area to the front of the public house in addition to a customer car park that can hold 12 vehicles. Strictly by appointment only via Simon Hall, email simon., or call 0113 2340304. u | 31


Winter is well and truly here! Defrost those frozen fingertips and get busy cooking some of our favourite winter warmers. Both the ingredients and method are provided for your own culinary pleasure, so what are you waiting for? Pick your favourite dish and start the flavour adventure! 32 |

December/January 2020


BEEF MASSAMAN CURRY Ingredients • 85g unsalted peanuts or cashews • 400ml can coconut milk • 4 tbsp massaman curry paste • 600g casserole beef stewing steak, diced • 450g potatoes, cut into chunks • 1 onion, chopped finely • 3 cloves of garlic • 1 tsp minced ginger • 4 kaffir lime leaves • 1 cinnamon stick • 1 tbsp tamarind paste • 1 tsp cumin seeds • 1 tbsp soft light brown sugar • 1 tbsp fish sauce • 1 red chilli, deseeded and finely sliced • Coriander to garnish • Jasmine rice to serve Method 1. Roast the peanuts on a baking tray for 5 minutes until golden brown. Set aside. 2. Heat a little olive oil on a medium heat in the bottom of a large cooking pot. When it has warmed up, scatter the cumin seeds and let them simmer for 2 minutes. 3. Add half of the coconut milk to the pot. Add the curry paste and fry for 1 min, then stir in the diced beef and fry well until coated. 4. Stir in the rest of the coconut milk with half a can of water, the potatoes, onion, minced ginger, chopped garlic, red chilli, lime leaves, cinnamon stick, tamarind paste, sugar, fish sauce, and the peanuts. Bring to a simmer then cover and cook for no less than 1 hour, until the beef is tender. 5. Sprinkle with coriander and extra chilli (optional) and serve with jasmine rice.

December/January 2020 | 33

ONE PAN CHICKEN & PAPRIKA ROAST Ingredients • 500g boneless chicken thighs • 1 tsp of each kosher salt and ground black pepper • 2 tbsp smoked paprika • 2 tbsp olive oil • Pressed garlic • 1 medium onion finely chopped

• 1 medium glass of white wine or white grape juice • 2 tbsp fresh thyme finely chopped Method 1. Marinate the chicken thighs in the salt, pepper and paprika in a bowl or sandwich bag. Coat evenly. 2. Preheat the oven to 180C (fan).

• 2 tbsp flour

3. Add the garlic and onion to a frying pan, stirring for about 2 minutes. Add the potatoes and carrots, stir in a little more salt and black pepper and sauté for about 5 minutes.

• 150 ml chicken broth

4. Gently whisk the flour into the

• 500g potatoes cut into chunks • 3 medium carrots cut into chunks

wine. Gradually pour this into the vegetable mixture. Bring to the boil, stirring frequently. Add the chicken stock and stir. 5. Place the the chicken thighs evenly in the bottom of a roasting pan. Pour the contents of the mixture over the pan, distribute evenly, making sure the chicken and vegetables are submerged in the mixture. 6. Scatter over the thyme and roast in 20-minute intervals until everything is cooked through and tender. (1 hour minimum). 7. Serve with couscous or rice, or eat on its own.

HOT TODDY Ingredients • 3 tsp honey • 50ml whisky • 1 cinnamon stick, snapped in half • 1 lemon, juiced and halved • 2 cloves Method 1. Whisk the whisky and

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honey together and split between 2 heatproof glasses or mugs. Add half of the cinnamon stick to each, then top up with boiling water. 2. Add a splash of lemon juice to each, then taste and add more to your preference. Finish each with a slice of lemon, pop in a clove and serve immediately.

December/January 2020

ROASTED RED PEPPER AND TOMATO SOUP WITH RICOTTA Ingredients • 2 tbsp olive oil • 2 garlic cloves • 400g tomatoes, halved • 2 thyme sprigs • 1 red onion, quartered • 2 Romano peppers, roughly chopped • 1 tbsp red wine vinegar • 2 tbsp ricotta • A handful of basil leaves • Bread to serve Method 1. You will need a large cooking/ stewing pot. Heat the oil in the bottom of the pot on a low heat and gently fry the tomatoes, onion, peppers and season. 2. Roast the garlic and thyme sprigs, then simmer for 2530 mins until all the veg has softened. 3. Squeeze the garlic cloves out of their skins into the tin, strip the leaves off the thyme and discard the stalks and garlic skins. 4. Mix the vinegar into the pot then blend everything in a bullet blender or use a stick blender, adding enough water to loosen to your preferred consistency (we used around 150ml). 5. Reheat the soup if necessary, taste for seasoning, then spoon into two bowls and top each with a spoonful of ricotta and a few basil leaves. 6. Serve with bread for dunking.

December/January 2020 | 35


APRIL/MAY 2019 - ISSUE 016

Wine &




Pay for just the postage and get each edition delivered to your door

WHAT’S INSIDE Manor House Lindley

We bring you our review of the beautiful Manor House, situated just outside Huddersfield

Wensleydale Cheese Experience

The new cheese tour coming to Wensleydale Creamery looking at the long history of cheese in Yorkshire

Meet the Chef

We went down to Oxo’s on the Mount in York to learn more about talented head chef Russell Johnson



Address: Postcode:

Image: Manor House Lindley

Telephone: Servers carve 15 types of grilled meat at your table with a wide range of salads and hot dishes WATERMAN’S PLACE, 3 WHARF APPROACH, LEEDS LS1 4GL CONTACT: 0113 400 1183



Cheques payable to: CreateTVT or call 01757 681380 to make payment. Terms & conditions apply.

April/May 2019 | 1

Alternatively, to subscribe you can email us at stating the information above.



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December/January 2020

It started with a seed, an idea to create a secret garden of food and drink. A place where antiquities and trinkets hang from the walls, and resident botanists craft unusual concoctions. Some arrive for the live music, some for the conversation; but here at The Botanist, all can enjoy a wondrous occasion...

15-19 Stonegate, York, YO1 8ZW 01904 541177

67 Boar Lane, Leeds, LS1 6HW 0113 2053240

We are situated in the heart of the delightful town of Market Weighton, close to the surrounding amenities and attractions. During the day we serve breakfasts, sandwiches, soup, hot and cold beverages and our evening menu is full of homemade recipies and sauces prepared on site. 13 High Street, Market Weighton, East Riding of Yorkshire YO43 3AQ. Tel: 01430 873240 Email:

December/January 2020 | 37

dates for the




Friday 8th November to Saturday 21st December Millennium Square in Leeds The Leeds Christkindelmarkt is one of the more established German Christmas Markets in the UK. It boasts 40 traditional wooden stalls filled with festive treats, alcoholic beverages, ornaments and delicacies. Visitors can ride the Christmas carousel or dine in the Bavarian-style eatery, enjoying a mulled wine and the authentic evening entertainment. The Christmas cheer and twinkling colourful lights all create a unique continental festive atmosphere in the heart of the city.


Saturday 21st December 2019 York Central Methodist Church York Christmas Vegan Festival is the perfect place to try Bute Island Foods Sheese, as well as enjoy a variety of stands at this family event.

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Tuesday 31st December - 1st January 2020 Devour at The Dyehouse, Holmfirth Enjoy a seven-course tasting menu for the ultimate showcase of the Devour Kitchen, at their favourite time of year. Dance to live music, snack on canapés, get fizz on arrival and count down to midnight together with a glass of prosecco to toast the moment.

LEEDS HERITAGE BEER TOUR Saturday 4th January 2020 The Tetley, Hunslet Road Leeds A three-hour tour visiting five venues. Whilst walking between venues, guests pass a number of other important historical Leeds sites, some of which date back to the medieval period. There will be a 30-minute stop in each venue where guests can enjoy a half a pint of beer (or equivalent) whilst tour guide Mike tells the story of Leeds beer.

December/January 2020


Thursday 16th January 2020 Hotel du Vin, 88 The Mount, York A dream night for all you port lovers! A tasting devoted to this wintery warmer and the chance to sup it alongside some delicious cheeses from local specialist, George and Joseph. A perfect evening in our eyes!


Thursday 23rd January 2020 Cutlery Works, 73 – 101 Neepsend Lane, Sheffield A celebration of some wonderful wines from all over Australia, just in time for Australia Day!


Wednesday 22nd–25th January 2020 Manchester Central Convention Complex The Manchester Beer And Cider Festival features a wide range of wine, whiskey, vodka, beer-based products, kilts, whiskey chocolates and provides the attendees with the opportunity to taste these displayed items and be a part of various entertainment activities.

December/January 2020


Saturday 1st February 2020 Leeds Kirkgate Market The Ink Events company is proudly presenting the UK’s first-ever Yorkshire Pudding Festival on the first day of February next year. Celebrating the essential part of UK roast dinners, the festival will host a range of food vendors creating their take on the humble Yorkshire Pudding, smothering them with a delicious array of home-cooked dishes from around the world. What a way to bounce back from the January diets!


Tuesday 11th February to Thursday 13th February Yorkshire Event Centre in Harrogate An “Exhibition for Ice Cream Lovers and the Food Industry,” this food show is one of the most recognised events in the ice-cream industry. Manufacturers and ice-cream industrialists from around the world gather to share and exchange ideas and techniques used in the business. The event provides an ideal opportunity for all ice cream

and food industry brands to network and market their business among the clients from all over the world. The exhibitors also display latest gadgets in the ice cream business based on current trends and technologies.

WAKEFIELD FOOD, DRINK AND RHUBARB FESTIVAL Friday 21st February- Sunday 23rd February 2020 Westmorland Street, Wakefield Wakefield will turn pink in celebration of its famous Rhubarb heritage during a three-day festival offering lots of fun for the whole family. Expect to see great tasting food and drink, colourful stalls selling delicious Yorkshire produce, fun activities for young children and families, lively street entertainment and live cookery demonstrations, featuring some of the most talented chefs working in the country today. | 39


Extensive Gin and Cocktail Menu 1 The Crescent, Selby, North Yorkshire,YO8 4PU. Call 01757 702968 Visit: Email:

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December/January 2020

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Wine & Dine Yorkshire - December/January 2020  

Wine & Dine Yorkshire - December/January 2020  

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