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JUNE/JULY 2018 - ISSUE 013





WHAT’S INSIDE Yorkshire chef takes on the Big Apple Michelin-starred chef introduces America to Yorkshire puddings

Selby Food and Drink Festival 2018

All the latest details on one of the most popular food and drink festivals of the year

The alcohol-free generation We look at why millennials are shunning a drink and turning to the best alcohol-free alternatives


nk i r D & d Selby Foo 18 0 2 l a v i t Fes

Saturday 28th July 2018 Held on the Market Place and along James Street from 9.30am to 5pm Live music and food demonstrations throughout the day For more information contact Selby Town Council 01757 708449



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Grilled shrimp glazed with honey and garlic

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ello everyone and welcome to your June/July edition of Wine & Dine Yorkshire! How are you all enjoying the lovely weather? We have been busy putting this new edition of Wine & Dine together for you and we’re loving that we can now focus on fresh, summery ingredients and ideas. Everything just feels better with a bit of sun! We are now heading towards food festival season, which means lots of great family days out across Yorkshire with fabulous food and drink. Food festivals are full of independent traders and artisan producers so you’re bound to find something you like, and maybe discover something new. We’ve put together a list of Yorkshire-based food festivals coming up in the next few months so why not pop a few in your diary? We’ve once again had the opportunity to work with some fantastic businesses for this issue and it’s great to see so many of you choosing to advertise your business with us and seeing results. If you’d like to see your business on the pages of our next issue, please don’t hesitate to get in touch to chat about how we can help on 01904 820883 or email Equally, if you’ve got

a story you’d love us to share, just send some details over to one of our writers at editorial@createtvt. and someone will get back to you. For now, sit back and relax with your copy of Wine & Dine Yorkshire!

Lisa Warrener


MEET OUR TEAM SALES: ASHA NORTHWAY Asha is our senior sales executive here at Wine & Dine Yorkshire. Her favourite food is a good steak and she likes trying out new restaurants and cooking up a storm in her kitchen with lovely new recipes.

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SALES: BECKI LIDDLE Sophie is another of our sales executives here at Wine & Dine. She loves Italian food, especially pizza, and she thinks there is nothing better than a night out with the girls, dancing and drinking cocktails.

Becki’s background in customer support should offer a great dynamic to her new sales role here at Wine & Dine Yorkshire. And with a love of gin and pasta, we reckon she’ll fit in just fine! | 5

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

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67 Boar Lane, Leeds, LS1 6HW 0113 2053240

June/July 2018



SELBY FOOD AND DRINK FESTIVAL 2018 All the latest information on one of the most popular food and drink events in the area.


PETER SIDWELL In this issue it’s all about dining outdoors and how to make your outside entertaining extra tasty.


ANNA’S HAPPY TROTTERS One of our writers, Liz, visits Anna’s Happy Kitchen in Howden, created by free-range pig farmer, Anna Longthorpe. What was Liz’s verdict?

20 THE RISE OF THE ALCOHOL-FREE DRINK Is it the beginning of the end for boozy Britain? A cultural shift sees millennials opting for alcohol free alternatives - but why? 22

YORKSHIRE CHEF TAKES ON THE BIG APPLE Introducing America to the good old Yorkshire pud: Michelinstarred chef, James Mackenzie, shows the Americans how it’s done.


MEET THE CHEF We chatted to Lesley Mercer of Saunts, near Pocklington, to find out more about her and how she came into catering and events. Also, your chance to win a Saunts hamper full of foodie goodies!

30 FIVE WAYS WITH SUMMER BERRIES What to do with the abundance of deliciously sweet and satisfyingly healthy summer berries. 32 WHAT’S IN OUR BASKET? The latest eclectic mix of things we want, things we need and things we don’t need but still want! 34

WHAT’S ON THE MARKET? We take a closer look at The Butchers Arms, which is situated in the lovely village of Hepworth,

near Holmfirth. Could you and your family run this quirky Yorkshire pub?

36 RECIPES Some fresh and vibrant dishes for you to impress your friends and eat al-fresco this summer. 42

DATES FOR THE DIARY It’s food festival season so get a couple of these dates booked in your diary and enjoy a fabulous day out. Who doesn’t love a good food festival in the sun?

© 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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Celebrating the finest Selby Food and Dr Everybody loves a food festival, right? The smells, the weather, the atmosphere and, of course, the amazing food and drink. Well, Selby Food and Drink Festival is just around the corner and this event promises to be even bigger and better than previous years. The festival will be jammed full of high-quality Yorkshire produce and gifts from some of the best local producers around from 9.30am to 5pm across Market Place and James Street 8 |

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t Yorkshire produce… rink Festival 2018 THE festival, which is supported by Omega Security Services, Crombie Wilkinson Solicitors, Morrisons, Wetherells, NYCC Highways and Amey, has become known for highlighting the Selby area and showcasing the quality of goods the region has to offer. This year there will be a cookery theatre with chef Nigel Brown throughout the day as well as food demonstrations and tasters available. There will also be live music on stage and street entertainers and seating areas for you to sit and relax with the food and drink you’ve purchased from one of the many fabulous stalls.

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This promises to be a fantastic day out for the family and a great opportunity to purchase some high-quality food and try new things. What’s more entry is free!

• Asian bubble waffles

There will be over 50 stalls showcasing their produce at this year’s festival.

• Hog roast

Here’s just a flavour of what will be on offer:

• Bars

• Barista coffees

Last year’s event was extremely well supported by visitors to the town. Pop on down for a great family day out and support local businesses at the same time! The Wine & Dine Yorkshire team would like to wish everyone involved in the Selby Food and Drink festival every success! u

• Fair-trade homeware • Craft-produced cider, wine and spirits • Pan-Asian and Jamaican street food • Preserves and cheeses • Homemade cakes, breads and tarts • Olives

• Hot sandwiches and pie and peas • Flavoured oils • Barbecue food • Handmade chocolates • Sand art workshops for kids • Children’s magician | 9

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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Food: Mon Closed, Tue 6pm-9pm, Wed-Thu 12noon-2pm, 6pm-9pm, Fri 12noon-9pm, Sat: 12noon-9.30pm, Sun 12noon-5pm, 3pm-8pm, Sunday lunch 12noon-5pm Wood Fired Pizza 3pm-8pm

Licensee of the Year 2013 by the BII (British Institute of Innkeepers)

Main Street, Colton, Tadcaster, LS24 8EP. Tel: 01904 744261

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COOKING OUTDOORS Well summer is well and truly in full flow in the north of England and the South! So I’m sure you’re all out with your barbecues and picnics enjoying it while you can ’ve been out filming a new TV series for Simply Good Food TV so I’m working a lot on creating recipes that can be cooked indoors or out. Cooking outside is no excuse for not creating wonderful fresh and exciting dishes, getting organised is key and doing less but better. I alway make sure I pack up salt, pepper and good Yorkshire rapeseed oil to cook with.

wonderful. I chargrilled it medium rare, then let it rest for five minutes while I toasted a large ciabatta bread, then on with lots of mustard and horseradish mixed together with equal amounts of sour cream. Lots of peppery watercress and rocket leaf, then some radishes from the garden.

I have been popping into some great Yorkshire farm shops this past couple of months and have really enjoyed cruising around the shelves finding yet more delicious ingredients to cook with. Finding a small, portable barbecue is always a good idea; find one amazing product to cook and surround it with lovely breads, cheeses, relishes and salad then you can cook simply one item and enjoy it.

Yorkshire strawberries and raspberries won’t be to far away now. As a kid I have strong memories of ’picking my own’ in East Yorkshire and I have travelled the world telling people about those great days.

I tried out a lovely steak from a Yorkshire butcher recently and I can tell you that cooking it on a smoking hot grill with lots of salt, pepper, rosemary and garlic was truly

Finally after the beef had rested, I carved it thinly and laid it over the top of all the salad and bread, not forgetting to pour over resting juices

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as there is some cracking flavour in there. Yorkshire strawberries and raspberries won’t be to far away now. As a kid I have strong memories of ’picking my own’ in East Yorkshire and I have travelled the world telling people about those great days. I now make sure I take my kids picking every year as it is such a great thing to do as a family. We like to make lots of different product from the fruits, not just jam! I know most of you will be heading over to the coast now and enjoying all that East Yorkshire has to offer and I must say, having travelled all round the UK, the fish and chips are still the best from East Yorkshire. I’m not sure what it is but no one can touch it. Whenever we are visiting my parents in Yorkshire, the kids alway want to head over to Bridlington to play on North Beach and have some fish and chips in paper with lots of vinegar, you can’t beat it! u

June/July 2018

Gourmet Thai cuisine in a Welcoming Atmosphere

offer: sundays, Tuesdays and Wednesdays Two Course Meal and a Drink £16.95 Per Person, 5pm – 10.30pm

Thai Sunshine

3 Abbey Walk, Selby, YO8 4DZ. Tel: 01757428081

June/July 2018

takeaway available 15% off menu price opening hours lunch Tuesday to Saturday 12.00 -2.30 evening dining Tuesday to sunday 5-10.30 | 13


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Peach trifle with crunchy toasted oats

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Wine & Dine Yorkshire’s very own Liz Powell visits a newly-opened pork lovers’ paradise 16 |

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The humble pig is at the heart of Yorkshire’s newest farm shop and café, which has opened its doors in Howden Anna’s Happy Kitchen has taken up residence in the old Coastways Café on Thorpe Road and offers all manner of pigrelated meals and fresh produce with both take-out and eat-in menus. Many of our readers will no doubt be familiar with Anna’s Happy Trotters, the range of sausages, bacon and burgers that comes from the Longthorp family farm nearby. The Longthorps have farmed for four generations, and are committed to the welfare of their animals, and all products are Red Tractor Assured and Freedom Foods Accredited. Some of the Longthorps’ pigs are 100% free range from start to finish – between just 1 and 2 per cent of pigs are produced this way in the UK. While her brother Jonathan has focused on running the farm, Anna Longthorp has dedicated herself to the Anna’s Happy Trotters brand, and now the opening of the Happy Kitchen is the realisation of a long-held dream. Anna is passionate about provenance and feels it is important that people understand and appreciate

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where food comes from. Every pork item sold in the café and over the meat counter comes directly from freerange pigs born and bred on the family farm. A mouth-watering selection of bacon, ham, gammon, sausage rolls, ribs and pork pies are on offer at the meat counter. There are eight different varieties of sausage including caramelised onion, gluten free and of course the good old breakfast sausage. And now that summer seems to be well and truly under way, the butchery team are busy making up tasty BBQ packs for sale at the meat counter, which are packed with free-range pork delights and are well priced at £10. In the café, breakfast is served until 11.30am and ranges from simple classics such as a toasted teacake with Yorkshire condiments to the must-try ‘Whole Hog’ breakfast featuring the bacon and sausage ‘special’ of the day. The lunch menu features sausage, ribs, pie and burger of the day and includes everything from ‘light oinks’ such as Pork Caesar Salad to main dishes such as Roast Pork Yorkshire Pudding Wrap and the classic Gammon Steak. Children are also catered for with the Piglets Menu, with all dishes priced under a fiver. | 17

A mouth-watering selection of bacon, ham, gammon, sausage rolls, ribs and pork pies are on offer at the meat counter. There are eight different varieties of sausage including caramelised onion, gluten free and of course the good old breakfast sausage We visited on a Friday and after much deliberation my partner plumped for the Burger of the Day, which was served in a farmhouse bread cake with bacon and cheese and came with hand-cut chips, side salad and coleslaw. The pork burger was cooked perfectly and the chips were deliciously light and crispy. Portions are generous so we were grateful not to have gone for a light bite to start with. I picked from the Hot Sandwich range and went for the Pulled Ham with Sweet Onion Marmalade, which was served on a large ciabatta roll and came with a side salad and nachos. The ham was melt-in-the-mouth delicious and just the right side of salty. The early signs are that Anna’s Happy Kitchen will fast become the go-to place for pork lovers everywhere. It has certainly been a hectic start for the team. In the days before opening, the meat counter’s very existence was in question for a short while when it was discovered that the 128cmwide, 500kg beast had to go through the building’s 80cmwide door. One way or another the team managed it, and the rest, as they say, is history.

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Then, on only the second day of opening, the Tour de Yorkshire was in town, racing by just metres from the front door, with the sprint finish taking place down the road. A giant hog roast was naturally the order of the day, and even Sir Gary Verity from Welcome to Yorkshire found time to drop by and see the refurbished premises for himself. Things obviously weren’t quite so full on when we visited a week or so later, although we did choose to arrive early in case there was a lunchtime rush. By the time we left at around 12.30pm the café had filled up and the queue at the meat counter spoke volumes about the popularity of high-quality local produce. While it was busy, there is plenty of seating, including some outdoor tables, and service is friendly and quick. Reassuringly, within days of its opening, the team secured a food hygiene rating of 5 from the Food Standards Agency. We predict yet another pork-tastic success for the Longthorp family. The website will go live soon. Search ‘Anna’s Happy Kitchen’ on Facebook u

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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:

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Is it the end of boozy Britain? Statistics show that in the 1970s, 50 per cent of the country smoked. Following some significant cultural changes and extensive public health campaigns over the past 40 years, that figure has been reduced to 16 per cent. But is the same about to happen with alcohol? It appears that drinking is ingrained in our social lives but many young people are choosing to be teetotal, signifying that booze is drying up as quickly as our disdain for cigarettes. Most bars now offer alcohol-free alternatives to most alcoholic drinks (mocktail, anyone?) and have seen a sharp spike in sales, predominately from health-conscious millennials who would rather spend their money on other things and don’t have the peer pressure and in-your-face marketing ploys that we had 20 years ago. It’s now hard to avoid the news that alcohol is bad for you. We see much more via the media on the dangers now

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than we do on the benefits of drinking, which predominately focus on the social aspects and the view that if you don’t drink, you must be pregnant, on medication or a recovering alcoholic. The culture is changing; people are generally more aware of diseases, strokes, cancers, heart failure and aneurysms and they are choosing to live healthier lifestyles, with more than a quarter of 16 to 24 year olds now choosing to be completely teetotal. There are many reasons for this shift. Among others, most 20-somethings simply can’t afford to drink. Rising costs of living and education mean they just don’t have the spare cash to splurge on something you’ll forget about by the following morning. Minimum alcohol

pricing has just been introduced in Scotland and many other European countries are looking to follow suit. Health concerns, both mental and physical, are also cited as reasons to not drink, especially in the past few years when mental health issues have been much more openly discussed and there is much less stigma attached to seeking help. Alcohol consumption has not dropped in the middle-aged bracket, however, and in the over 50s it has risen, a potential crisis for the NHS over the next 20 years. It could be that this is the last generation of boozers, as the young become middle-aged with a new attitude and cultural awareness. u

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COME AND VISIT US We’ve got something for everyone!

The Three Legged Mare 15 High Petergate, York, YO1 7EN 01904 638246 Quiz every Monday from 9pm Acoustic Night Thursdays 9pm Ali on piano Fridays 7-10pm

The Yorkshire Terrier 10 Stonegate, York, YO1 8AS 01904 676711 Food served daily Various live music events Gift shop

Mr Foley’s Cask Ale House

The Last Drop Inn

27 Colliergate, York, YO1 8BN 01904 621951 Food served daily Live music every Tuesday 9pm Quiz every Wednesday 9pm

The Tap Room

159 The Headrow, Leeds, LS1 5RG 0113 2429674

York Brewery, 12 Toft Green, YO1 6JT 01904 621162

Mr. Foley’s is housed in a magnificant Grade II lited building, opposite the Town Hall, minutes from Leeds train station. Alongside cask ale, a wide range of foreign bottled beers are available

Open to the general public Mon-Sat 12-8pm Gift shop available The Tap Room can hold up to 80 people for parties


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Yorkshire c on the B

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chef takes Big Apple

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Michelin-starred chef, James Mackenzie, of the Pipe and Glass in South Dalton, was recently invited Stateside to showcase Yorkshire’s high-quality ingredients in a special lunch for journalists, food bloggers and members of the British Consulate The Yorkshire-themed lunch was held at The Clock Tower restaurant in New York City and organised by tourism agency, Welcome to Yorkshire, which was also there to host the New York round of the prestigious Leeds International Piano Competition at Steinway Hall. James told us: “I was asked by Welcome to Yorkshire if I’d work with them to help promote Yorkshire food over in New York and of course, I jumped at the chance. I am very passionate about Yorkshire ingredients and our area

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as a whole so it was a fantastic opportunity that couldn’t be missed. I worked alongside Jason Atherton’s team in his restaurant, The Clock Tower. Jason is originally from Sheffield so he too was very enthusiastic about the whole thing.” James’ Yorkshire menu included a potted crab starter, as a nod to the East Yorkshire coast, braised beef in the Pipe and Glass’ very own Two Chefs Ale with Yorkshire puddings and braised peas (Holderness is a huge pea-producing area) as well as rhubarb trifle with Yorkshire parkin for dessert.

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“We had to give them Yorkshire puddings, of course! We produced them on big silver platters and they were very well received. The Americans were fascinated that you could eat them as a starter, main and a dessert!” James said: “We had to give them Yorkshire puddings, of course! We produced them on big silver platters and they were very well received. The Americans were fascinated that you could eat them as a starter, main and a dessert! Yorkshire parkin is a bit of a thing of mine anyway so that too had to be done. I didn’t want to do anything too fancy, just fantastic food that speaks for itself from God’s Own Country.” The whole meal was finished off with a good old pot of Yorkshire tea. Americans appear to have gone wild for Yorkshire puddings, after the New York Times printed a recipe following James’ visit, referring to them as a ‘Dutch Baby’. The good people of Yorkshire are understandably outraged and have since been taking to social media to vent their anger. One Twitter user stated: “It’s a Yorkshire pudding! Don’t even think of calling it anything else, especially in Yorkshire. I am spitting feathers right now!” Of course, the Dutch Baby/Yorkshire pudding controversy is only highlighting our county’s beloved dish! So does James have plans to take on the Big Apple? “My roots are firmly in Yorkshire!” he told us, “Lots of people have asked me that question but we have so much on with the Pipe and Glass and I really do love being in Yorkshire. It was a great opportunity to promote Yorkshire food and shout about our area even more.” u

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Lesley Mercer launched her outside catering and events business, Saunts, in 2004 and has since become one of the leading caterers in the north of England. We caught up with her to find out how her 30 years’ experience in catering at prestigious venues across the country has led to her running her own reputable business esley’s love affair with food started as a child, when she would pretend to be on TV, presenting her show to the wall with all her ingredients weighed out. Her mum taught her to cook and she states that although she isn’t around any more to see her running her own catering business, it is her that she has to thank for her success. She told us: “After leaving Manchester, where I studied Hotel and Institutional Catering Management, I travelled around the world and always found work in the hotel and catering industry. When I returned to the UK, I moved to London and had 14 glorious years working long, ridiculous hours and partying! Eventually I landed my dream job, managing events for Prue

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Leith’s outside catering company. I knew from there on that this was my sort of catering. There weren’t as many outside caterers all those years ago so the competition was not what it’s like nowadays.” Lesley later moved up to Yorkshire with her husband to be near his children in Whitby. “The pace of life in Yorkshire compared to my high-speed life in London was not what what I imagined. It was a shock,” she said, “but after doing a few dinner parties to earn some extra pennies, I was approached by a local farmer to tell him why I should be picked to cater for his daughter’s wedding with 150 guests. I was very nervous but got the job and I have never looked back. From then on, Saunts Parties and

Events grew by word of mouth.” Lesley says that due to continually changing food trends, it’s difficult to have a specific style in cooking, although she loves being bespoke and working with local suppliers. She said: “One of my favourite dishes to serve currently is a starter of smoked haddock tart on a bed of spinach with a poached egg and homemade béarnaise sauce. It always amazes the guests how our lovely chef can get hundreds of poached eggs served soft and the combination together is lovely. We have found that clients are a lot more ‘foodie’ now than ever before and have a lot more input into their menus.” Saunts has recently partnered with BedRoam, a luxury double-decker | 27

“We have found that clients are a lot more ‘foodie’ now than ever before and have a lot more input into their menus” bus fitted with 17 sleeping pods for birthday parties and hen weekends, serving posh hog roasts and barbecues. Guests booking on to one of Hull Minster’s guided tours will also be treated to a Saunts canapé lunch, which have proved very popular.

I think feeding 255 guests in an hour and a half at Hull Minster for the Turner Prize last year was amazing. The winner was being presented live

on national TV at 10pm so we had no room for error.” For further information about Saunts, visit the website u

Lesley added: “Each event is a new challenge and I love meeting the client, winning their event and being part of their special day. We were recently asked to cater for a two-year-old’s birthday party, which was a first! It was for 60 guests, a mix of children and adults, which showed how you have to be adaptable when your hungry audience can be any age from two to 102! At the end of the function I feel so proud of the team knowing we have fed and watered all of the guests.” So what are Lesley’s career highlights to date? “Cooking for Princess Diana at the Royal Albert Hall is up there,” she said, “I remember being in awe of her. She was so grateful and kind to us for looking after her. More recently

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June/July 2018

The Jefferson Arms Main Street • Thorganby • YO19 6DA • 01904 448316

Open Monday-Friday 4-11pm • Saturday-Sunday 12-11pm 5 Cask Ales on member of the Locale scheme, regular casks from Ainsty Ales, Rudgate Brewery and Half Moon Brewery Freshly prepared and cooked meals served Tuesday-Friday 4-9pm, Saturday 12-9pm, Sunday Dinners 12-3pm (3 course £12.95) Live SkySports and BTSports Acoustic Night 3rd Sunday every month, general knowledge quiz every Wednesday, music quiz and Play Your Cards Right every Sunday

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Five ways with summer berries If you’ve got delicious berries going ripe in the fridge (or if you’re growing your own) and you have no idea what to do with them, take a look at some of our ideas here. It would be a travesty to waste such beautiful, vibrant fruit when we don’t get to enjoy it at its best for most of the year! Berry ice cubes Easy-peasy - these fruity ice cubes instantly make your drink more summery! Method Pop a berry or two into the sections of an ice cube tray, fill with water and freeze. These berry ice cubes are great to add to your summer drinks, especially a glass of prosecco!

3. Leave to develop for three months. 4. Strain through muslin for a clearer vodka and bottle! Strawberry mango salsa The flavours in this salsa make a great addition to a savoury salad, give it a try. Ingredients 100g strawberries, diced

Homemade strawberry vodka If you’ve been strawberry picking and have loads left over, why not try making your own flavoured vodka?

1 mango, diced


1 tbsp red onion, diced

Strawberries, chopped, hulled and weighed

Juice of 1 lime

Sugar (same weight as strawberries)

1/2 tsp ground cumin

Vodka (1.25 times the weight/volume of strawberries) - also works with gin

1 tbsp fresh coriander, chopped

Method 1. Combine the ingredients and seal into an airtight glass jar. 2. For the first few weeks, shake and turn regularly to help the sugar dissolve and allow the flavours to mix.

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1 mild green chilli, deseeded and finely chopped

2 tsp brown sugar

Salt and freshly ground black pepper Method 1. Mix the lime juice with the sugar and ground cumin. Add salt and pepper to taste. 2. In a large bowl, combine the rest of

the ingredients and then stir through the lime dressing. Serve immediately. Fresh berry ice lollies A delicious and healthy treat that the whole family will love. Ingredients (makes 10 lollies) 100g fresh raspberries or blackberries 100g fresh strawberries, sliced 1 pint sparkling water 100mls no added sugar summer fruit squash You will also need an ice lolly mould. Method 1. Mash the berries and divide equally between 10 lolly moulds. 2. Fill the moulds up two thirds of the way with sliced strawberries. 3. Add the sparkling water to the fruit squash and then pour the fizzy mixture on the moulds until it reaches the top. 4. Add the lolly sticks and freeze for a minimum of two hours. Enjoy! u

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COMPETITION TIME Win a hamper full of goodies from Saunts Wine & Dine Yorkshire has teamed up with Saunts Parties and Events to give one lucky reader a fantastic hamper full of foodie delights.

that provides top-quality catering to a wide range of parties

Saunts, based near Pocklington, is a bespoke event company

tasty goods.

and events and this hamper will be freshly produced for the winner, ensuring that it will be packed full of wonderfully

HOW TO WIN To enter the competition just answer this question: Who runs Saunts? CLUE: You’ll find the answer on page 27! Send your answer with your name, address and daytime telephone number to with ‘Saunts

June/July 2018

Competiton’ in the subject line by Friday 27th July. One winner will be picked at random. To find out more about Saunts please see our feature on pages 27. Terms and conditions apply. Entrants must be 18 years and over. | 31


We’re loving the summer vibes in our basket this season… and we want it all! What is it? Pineapple corer, slicer and wedger Where can I get it? Lakeland, £9.79 Why do I need them? If you love pineapple but simply can’t be bothered to chop one up or resort to paying four times the price for a pre-cut one in the supermarket, this is the gadget for you! It peels, cores and slices the pineapple meaning you can have your healthy, summery snack in the same amount of time it would take you to open up a can!

What are they? Pipers Crispeas Where can I get it? Most supermarkets, £1.19 for a bag Why do I need them? Launched in May, Pipers Crispeas are available in three unusual flavours; Matar Paneer, Salsa Verde and English Mint. Each bag contains less than 95 calories for those looking for health benefits with their day time snack, as well as being a source of protein and fibre.

What is it? WKD Pre-mixed Cocktails Where can I get it? Tesco - £1.89 per can Why do I need it? Remember the Blue WKD days of your youth? Well now you can relive it and party like it’s 1999 with these three new cocktails from WKD. These tinned cocktails come in three flavours; Cheeky V (port, blue WKD and lemonade), Passionista (rum, passion fruit and lemonade) and Oh Schnapp (peach schnapps, berry and orange).

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June/July 2018

What is it? Copper Pineapple Ice Bucket Where can I get it? Oliver Bonas Why do I need it? We’re loving the tropical vibes this season and this is the ultimate centrepiece for your summer get-togethers. Oh, and there’s matching goblets too, if you want to go all-out troptastic.

What is it? Slush Puppie Machine Where can I get it? Argos Why do I need it? Is there anything better than an icy drink on a red hot summer’s day?! Turn your tongue blue like the good old days with this retro-looking Slush Puppie machine. Kids (and big kids) will love it!

Where can I get it? Most supermarkets, around £1.29 a bottle What is it? Kellogg’s No Added Sugar Granola Where can I get it? Sainsbury’s, £3.75 Why do I need it? Sometimes granola isn’t as healthy as it seems and is often packed full of sugar and salt. This new range from Kellogg’s promises to be full of fibre with no added sugar. There are several flavour options available, including apricot and pumpkin seeds and coconut, cashew and almond.

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Why do I need it? This squash comes in three flavours; apple and kiwi, orange and lime and raspberry and apple and is made using 100 per cent naturallysourced ingredients with spring water, real fruit and no added sugar. It’s the perfect refreshing drink to pick up when you’re out and about on a hot day. | 33

What’s on the market?

Butchers Arms, Holmfirth To let, offers invited

This popular and successful gastro pub is located in the beautiful village of Hepworth near Holmfirth epworth and Holmfirth are famous for being the locations for the long-running BBC comedy series, Last of the Summer Wine, much of which centred around the village residents meeting at the local pub, The Butchers Arms. The area is popular with tourists and those looking to escape

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city life and there are a number of quaint and cosy bed and breakfast establishments nearby. The Butchers Arms is characterful property and is currently well known for serving delicious French cuisine and Thai banquets in a traditional Yorkshire pub. Inside you’ll fine

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a warm and cosy space with lit fires in winter and a lovely, relaxing feel in summer. The pub is laid out in two trade areas with a bar and dining area complete with exposed beams and solid fuel fire and a bar and restaurant area providing 45 covers. Overall, The Butchers Arms can cater for 75 covers across the two trade areas. There is also a full catering kitchen and an external patio to the rear, which is great for attracting families during the summer months. The let includes private accommodation laid out over the

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first and second floors, which offers four bedrooms, two of which are en-suite, a kitchen, lounge, utility room, bathroom and an office. The Butchers Arms would be a fantastic business for a family to run. It’s location on the edge of the Peak District National Park means it attracts a wide variety of customers and has a real friendly atmosphere. For further information on this property, please contact Simon Hall at Fleurets on 0113 234 0304 or email u | 35


Looking for some delicious summery recipes? Then look no further! Try these out for pure summer-on-a-plate perfection… 36 |

June/July 2018

MINCE BEEF TACOS A healthier Mexican dish than most, these mince beef tacos are packed full of flavour and are ready in less than 20 minutes. Ingredients (serves 4) 1 ripe avocado, diced 1 green pepper, diced 1/2 red onion, sliced 1/2 red chilli, finely sliced 1 tsp cumin seeds, crushed 1 tbsp olive oil 1 romaine lettuce, shredded 10 cherry tomatoes, quartered

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Juice of 1 lime Handful of fresh coriander, chopped 500g lean beef steak mince 8 crisp taco shells Sour cream, to serve

(gas mark 4). Season the mince


heat the taco shells in the oven for

and sprinkle with the crushed cumin seeds. Heat the olive oil and sear the mince in a hot grill pan and cook to your liking. 3. Whilst the mince is cooking,

1. Make the salsa by combining the avocado, pepper, onion, chilli, tomatoes, lime juice and coriander.

five minutes.

2. Heat the oven to 180 degrees

salsa and sour cream.

4. To serve, put some lettuce down the centre of each taco, top with mince and spoon over some | 37


A summery take on a classic houmous recipe. Ingredients (serves 4) 450g fresh broad beans 100g tinned chickpeas, drained but reserve 6 tbsp of the liquid from the can 1 garlic clove, crushed 2 heaped tbsp tahini 1 tbsp lemon juice 1/2 tsp salt Pinch ground cumin Pinch ground white pepper Pinch caster sugar 4 tbsp extra virgin olive oil, plus extra for drizzling 1 tsp sesame seeds A few torn mint leaves

1. Cook the broad beans in a pan of boiling, salted water for a couple of minutes. Drain and cool in iced water. 2. Once the beans are cold, drain and remove the skins. 3. Put the broad beans, chickpeas, crushed garlic, tahini paste, lemon juice, salt, cumin, white pepper and caster sugar into a food processor and blend until smooth. 4. Continue to purĂŠe and slowly pour in the olive oil. 5. Spoon into a bowl and top with fresh mint and sesame seeds..

CRAB BRUSCHETTA Lovely little plates to share al-fresco on a warm summer’s day. Ingredients (serves 4) 4 slices of Ciabatta bread 2 garlic cloves, crushed 200g cherry tomatoes, halved 1/2 tbsp grated lemon zest 3 tbsp olive oil

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2 tsp balsamic vinegar 250g crab meat (fresh or tinned) A few torn basil leaves

2. Combine the tomatoes, lemon zest,


for 10 minutes.

1. Brush the bread with a little olive oil and grill until lightly golden and crisp then rub each slice with some crushed garlic.

3. Stir through the crab meat and basil

olive oil, balsamic vinegar and any remaining garlic and leave to marinate

leaves, season well and then spoon the mixture onto the bread. Serve immediately.

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SALMON BURGER along with the mustard, horseradish, anchovies and lemon zest in a food processor until you have a very smooth paste.

Cut back on the carbs but not the

Handful of breadcrumbs

flavour with these tasty burgers.

2 tbsp chopped spring onion

Ingredients (serves 4) 800g salmon, cut into bite-size pieces 1 tbsp mustard 1 tbsp horseradish 2 anchovies Zest of 1 unwaxed lemon

1 tsp capers 1 tsp wasabi powder 1 tsp chilli flakes Salt, pepper and a drizzle of olive oil Method 1. Blend a quarter of the salmon

2. Add the rest of the salmon along with the breadcrumbs, spring onion, capers, wasabi powder and chilli and a pinch of salt and pepper. 3. Pulse everything together until the mixture is even (be careful not to over mix - the salmon should still be about 5mm in size). 4. Shape into burger patties and chill for at least 30 minutes before grilling and serve.

SUMMER VEGETABLE TART A dish that the whole family will love, packed full of freshness. Ingredients (Serves 6) 1 pack of ready-rolled lighter puff pastry 3 medium eggs 250g ricotta 20g Parmesan cheese, grated 1 tbsp Dijon mustard 5 spring onions, sliced 1 tbsp fresh mint, chopped 2 tbsp fresh parsley, chopped 200g cherry tomatoes, quartered 150g petit pois 150g broad beans 100g feta, crumbled 1 tsp olive oil 2 tbsp chives 1 lemon, zested and juiced Method 1. Preheat the oven to 190 degrees (gas mark 5) and line a baking tray with nonstick paper. Lay the puff pastry on top and score a line in the

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pastry 1cm from the edge. Prick the inner base. 2. Whisk the eggs with the ricotta, Parmesan and Dijon until smooth. Add the onions, mint, parsley and 1 tbsp chives. Season well and then spoon into the pastry within the scored line. Fold up the sides to create a lip and bake for 20 -25 minutes.

3. Boil the petit pois and broad beans for two minutes. Drain and then pod the broad beans. 4. Put the vegetables on the tart and scatter over the feta and remaining chives. Drizzle over the oil and bake for another 5-10 minutes. 5. Top with the lemon zest and a squeeze of lemon juice. | 39


APRIL/MAY 2018 - ISSUE 012





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

WHAT’S INSIDE Botanical boom

The popularity of gin is soaring to new heights so we found out what makes your G&T so delicious

Dining al desko

Are you one of the thousands of Britons eating lunch at your desk?


Win afternoon tea for two at The Grand Hotel, York



Address: Postcode: Telephone: SELBY’S PREMIER BISTRO & BAR -REAL FOOD - LOCAL PRODUCE - YORKSHIRE ALES - FRESH COFFEEExtensive Gin Menu, Cocktails, Early bird Menu £7.50

1 The Crescent, Selby,YO8 4PU. Call 01757 702968


Visit: Email:


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

April/May 2018 | 1

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



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June/July 2018



STEAKHOUSE June/July 2018

Ryther, somewhere between Selby and Tadcaster

Tel. 01757 268372 Visit. | 41

dates for the



THE NORTH LEEDS FOOD FESTIVAL, ROUNDHAY PARK SATURDAY 30TH JUNE - SUNDAY 1ST JULY This festival in Roundhay Park is a celebration of international influence and local talent expressed through international food, independent drink, music and arts. As well as countless artisan producers, you can also enjoy some chilled-out music in the entertainment area and if you’re taking the kids, there’s plenty there to keep the occupied. For more information and to book tickets visit


FRIDAY 6TH - SUNDAY 8TH JULY Now into its fourth year, this annual event has fast become a highlight in the calendar for both locals and visitors far and wide. Attracting thousands of people over the weekend, why not enjoy some amazing food from the fantastic selection of hot street food traders serving from some great, quirky units. The producer area is packed full of local jams, chutneys, cheeses as well as gins and vodkas and plenty of speciality bars to keep customers refreshed. There will also be live music throughout the weekend, free children’s entertainment, cookery classes, a fun fair and much more.

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SUNDAY 8TH JULY - PONTEFRACT PRECINCT Liquorice lovers rejoice, this is the perfect festival for you! Pontefract Liquorice Festival is held every year to celebrate the town’s historic link to the flavoursome plant. Sweet lovers can enjoy a tempting array of liquorice food and drink while browsing the food, craft and gift stalls at the

colourful street market. Dancers, musicians and street entertainers delight the crowds throughout the day, while craft activities, face painters and fairground rides keep the little visitors amused. Discover fascinating facts about liquorice growing in the area and learn why there is so much to celebrate at a liquorice talk or really soak up the festival atmosphere at one of the local pubs or cafes. Liquorice stout is a firm festival favourite!

June/July 2018

THE YORKSHIRE DALES FOOD AND DRINK FESTIVAL SATURDAY 21ST - SUNDAY 22ND JULY - FUNKIRK FARM, JUST OUTSIDE SKIPTON, BD23 3AB This fun-filled weekend in the Yorkshire Dales promises to be amazing for any foodie - featuring celebrity chefs James Martin and Gino D’Acampo as well as over 250 exhibitors with street food, artisan produce, beauty craft, spirits and fashion. There will also be a vintage funfair, kids activities, wine tastings, baking workshops and live music from local singers and Take That and Olly Murs tribute acts. You can even choose to sleep under the Skipton stars with one of the camping packages. To find out more and to book tickets. Visit www. yorkshiredalesfoodanddrinkfestival. com


SATURDAY 28TH JULY - MARKET PLACE AND JAMES STREET Check out our feature on pages 8 and 9 to find out more about this fantastic, free food event.

HUDDERSFIELD FOOD AND DRINK FESTIVAL THURSDAY 2ND - SUNDAY 5TH AUGUST - ST. GEORGE’S SQUARE The 18th Huddersfield Food and Drink Festival is brought to you by Huddersfield Live, a not-for-profit

group of Huddersfield businesses that are passionate about the town and encouraging people to try something new. There is an exciting line-up of traders offering flavours from all over the world at this four-day event, which is also free to attend. It is estimated that this event now attracts over 100,000 visitors a year, making it one of the largest of its kind in the UK. For further information visit www.


This is one to put in your diary in advance, Malton Harvest Food Festival is a celebration of Yorkshire’s finest produce and cooking with an emphasis on autumn and late summer produce. Expect a harvest of game, seafood, wild and foraged food, soft fruit, baking galore, vegetarian and vegan food and the very best street food. Set across Malton’s Market Place you can expect a top day of chef demonstrations, over 100 stalls, family entertainment, live music, talks, tastings and much more. The event is open both days from 9am – 5pm and entry is free.

Is there anything more quintessentially Yorkshire than the traditional farmers’ market? They are scattered all around the country and are perfect to pick up the freshest produce you’ll be able to find anywhere, as well as taking in the picturesque towns and villages that they are set in. We’ve put together a list of some of Yorkshire’s most popular markets: • Driffield Farmers’ Market, The Showground, 1st Saturday, monthly

• Holmfirth Farmers’ Market, Market Hall, 3rd Sunday, monthly

• South Cave Farmers’ Market, School Ground, 2nd Saturday, monthly

• Grassington Farmers’ Market, 2nd Sunday, monthly

• Malton Monthly Food Market, Market Place, 2nd Saturday, monthly

• Knaresborough Farmers’ Market, Market Place, 3rd Sunday, monthly

• Harrogate Farmers’ Market, Cambridge Street, 2nd Thursday, monthly

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• Otley Farmers’ Market, Market Place, last Sunday of the month

• Wetherby Farmers’ Market, Market Place, 2nd Sunday, monthly | 43


Extensive Gin Menu, Cocktails, Early bird Menu £7.50 1 The Crescent, Selby, North Yorkshire,YO8 4PU. Call 01757 702968 Visit: Email:

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June/July 2018

Wine & Dine Yorkshire - June/July 2018  
Wine & Dine Yorkshire - June/July 2018