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JUNE/JULY 2019 - ISSUE 017

DINE

YORKSHIRE

Wine &

BI-MONTHLY

WHAT’S INSIDE Zaap Thai Street Food Bringing the streets of Bangkok to Yorkshire

The Ivy St Helen’s Square We bring you our review of one of Yorkshire’s finest wine and dine venues

Meet the chef We go behind the scenes at the Manor House, Lindley, to chat to Head Chef John Brewster

PICK ME UP - I’M FREE!

nk i r D & d Selby Foo 19 0 2 l a v i t Fes

Saturday 27th July 2019 Held on the Market Place from 9.30am to 5pm Live music and food demonstrations throughout the day For more information contact Selby Town Council 01757 708449

ALSO INSIDE: YOUR GUIDE TO SELBY FOOD FESTIVAL | MAINTAINING HIGH STANDARDS AT AWARD-WINNING CANNON HALL FARM BAY HORSE INN UNDER NEW OWNERSHIP | DATES FOR THE DIARY | RECIPES| WHAT’S IN OUR BASKET AND MUCH MORE

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EAT THROUGH THE SEASONS

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Salmon Sushi grilled and served with broccoli

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LETTER FROM THE EDITOR

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ello foodies! Welcome to our June/July edition of Wine & Dine Yorkshire! This year seems to be flying by as spring comes to a close, and everyone’s favourite time of the year is here – summer! This season brings out completely new produce for us to work with. From tomatoes and green beans to watermelon and berries, we cannot wait to get in the kitchen to try out some new combinations. All the different colours, fresh palettes and fizzy drinks under the sun are just a few reasons why we love summer here at Wine & Dine. We have had a number of positive responses to our magazine, something the whole team are very appreciative of. This edition we bring you a number of features, all exploring the fantastic opportunities that are right on our doorstep in Yorkshire. We take a look at the work Zaap are doing in Leeds, bringing the tastes of Bangkok to the UK, and review our experience of York’s beautiful Ivy St Helen’s Square. We also meet The Manor House’s Head Chef John Brewster, not

forgetting the Selby Food and Drink Festival plus much more. If you are keen to feature in our magazine and be seen by many, why not advertise with us. Offering reasonable prices, our sales team will be keen to help with any advertising enquiries. For further details contact info@createtvt.co.uk or 01904 720883.

Lisa Warrener www.facebook.com/wineanddineyorkshire

@WineAndDineYks

MEET OUR TEAM

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SALES: ASHA ELIZABETH

SALES: LISA CALEY

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.

Lisa is our part-time sales executive here at Wine & Dine Yorkshire. She is a keen baker and a lover of everything gin! Who isn’t! Lisa loves getting outdoors when possible, and her favourite food is steak.

EDITORIAL: JOE HARRIS

SALES: KIM WRIGHT

Joe is our features writer here at Wine & Dine Yorkshire. His preference is Mexican food, however, he loves trying out new things at various different restaurants.

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.

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INSIDE

JUNE/JULY 2019 | ISSUE 17 | ESTABLISHED 2015 COVER STORY 08 SELBY FOOD FESTIVAL A mini-guide to one of Yorkshire’s finest local food celebrations. 12

MEET THE CHEF We go behind the scenes at Manor House Lindley to speak to head Chef John Brewster.

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PETER SIDWELL Our expert column courtesy of Peter Sidwell. This edition he brings you his favourite spring/ summer recipes.

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CANNON HALL FARM Following a number of awards for the Barnsley-based farm, we take you through the meteoric rise of Cannon Hall. ZAAP THAI STREET FOOD Bringing the taste of Bangkok to Yorkshire in style, here’s our review of the forward-thinking Thai restaurant in Leeds.

28 THE IVY ST HELEN’S SQUARE Our review of York’s beautiful The Ivy St Helen’s Square.

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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!

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WHAT’S ON THE MARKET? The latest property to catch our eye. This edition we feature the beautiful Butchers Arms situated in Hepworth.

36 RECIPES Our favourite seasonal recipes, with a walkthrough guide on how to expertly prepare them.

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BAY HORSE INN The cosy village pub beginning to flourish under new ownership. We take a look at how chef Chris Smith has implemented his own style .

42 DATES FOR THE DIARY Some exciting foodie dates to pen into your diary - we can’t wait!

© 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 Selby Food & Drink Festival is back. The popular event is just around the corner, and looks set to be even bigger and better than previous years, with lots of new exciting things in store. The free event promises a huge variety of the best local produce, alongside a whole host of other activities, including tastings, cookery demonstrations, street entertainment and family fun! Multi-Award Winning Russian Pies MADE IN YORKSHIRE

Visit our website for the full range of Russian food available www.RussianPies.com

SEE OUR STALL AT THE SELBY FOOD & DRINK FESTIVAL 2019

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See our stall at the Selby Food & Drink Festival 2019 Email: contact@littleblackdogbeer.com Call us - 07495 026173

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k Small Photo by Nic

t Yorkshire produce… rink Festival 2019 The event gets under way on Saturday 27th July, running from 9.30am to 5.00pm on Market Place, Selby. The event is always a great community gathering for those who share a passion for food and drink, however, there is something for everyone this time around. There will be street entertainment once again from the fantastic Edmund & Hilary courtesy of MarkMark Productions, with other entertainment acts on the day including Neil Wilde, Red Sky, Marina Mae, Simon Bolley and Holly Taymar. As always, there is the opportunity to try out some highquality Yorkshire food and drink for very reasonable prices. The day can facilitate the whole family, and here’s hoping the weather will be as sunny as it was last year! The Market Place also offers countless places to sit and relax if that is more your style, with all stalls and activities in close proximity. The festival is sure to bring together the very best hardworking locals who have a real passion for food. With over 35 stalls set to appear on the day, you are spoilt for choice when it comes to taking your pick.

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The Jolly Sailor, Little Badger Cider and Joy of Coffee are just some of the drink stalls you can find on the 27th July, plus many more across the festival. If it is more of a sweet taste you are after, be sure to pay either Gail’s Country Kitchen or the Little Square Cake Co a visit, where both will be of service. All grounds are covered at the festival, with food stalls ranging from cold sandwiches and snacks to Jamaican food. As well as celebrating some of the more traditional UK tastes; there are also opportunities to try new foods at Selby Food Festival. Feinkost will be serving octopus, crayfish and prawns throughout the day, perfect for seafood fanatics and even better for those who wish to try this type of food for the very first time! Cossack Cuisine will also be at the festival, providing the best Russian food, cold and ready to take home. Last year’s event was extremely well supported by visitors to the town, and the day turned out to be a great success, so why not pop on down for a great family day out, while supporting local businesses at the same time. The Wine & Dine team would like to wish everyone involved in the Selby Food and Drink Festival every success. u

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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: rossinidamsel@hotmail.com

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MEET THE CHEF

John Brewster A beautifully restored Grade II listed building, Manor House Lindley opened its doors to the public in 2018 after a large renovation project. Since then it has received rave reviews, and it’s all down to the high-quality dishes that are on offer at the venue Situated in Lindley just outside of Huddersfield, Head Chef John Brewster has overseen the growth of the Manor from day one, ever since it was nothing more than a building site. He was invited on board from the very start of the Manor House’s journey, and has not looked back once. We caught up with John to learn more about his route into becoming Head Chef at the Manor. Growing up with two siblings who both went onto to be doctors, the

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family’s expectation of John was that he would follow suit. However, after realising he loved being in a kitchen environment, John decided he would make a route for himself in the cooking industry. “As a kid I actually wanted to be a lawyer! Both my siblings went on to be doctors in their own fields and it was kind of an expectation I would go into a similar profession but what can I say? I fell in love with the kitchen, the food, the camaraderie and hotels. “It can be a tough environment at

times, don’t get me wrong, but the underlying togetherness, focus, drive, passion and fun you see every day makes it an absolute pleasure. Manor House really does set a fantastic precedent for the industry incorporating all of these things.” John has always prioritised bettering himself as a chef, often having to move around the UK in order to work to the best of his abilities. With a number of family members in the Lake District, a young John made the decision to move to the Samling Hotel in Windemere, coinciding with a

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period of time where the food scene in the Lake District was ‘exploding.’ From this point onwards, John worked his way round various chef roles receiving a number of accolades on the way. “Early on in my career I worked for a corporate group of hotels before wanting to really push on and better myself as a chef. I have quite a lot of family in the Lake District and the food scene there was just starting to explode with the likes of L’Enclume leading the way. I moved to The Samling Hotel Windermere as a commis before being promoted to chef de partie. We were awarded 1 Michelin star and 3 rosettes from the AA, before moving home to the Devonshire Arms at Bolton Abbey, again to further my skills under Steve Smith. “After 12 months we were again awarded one star and four rosettes. There I worked under several head chefs each with their own individual style from the quite traditional but exemplary Adam Smith to current head chef Paul’s more natural, modern approach, utilising the kitchen gardens to their full potential. Constantly pushing to produce some truly excellent food is something I’ve

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brought with me and was fundamental from day one at Manor House.

looked into a college course and signed up! The rest is history.”

“I worked my way through the ranks finally leaving the Devonshire group as executive sous chef and overseeing all culinary operations after eight years. When the opportunity to join Manor House came about it was safe to say it was a full building site without a floorboard let alone a lick of paint. It was laid out to me about the vision of what was to be created and with the eye for absolute detail on every single level, I couldn’t help but want to be part of such an exciting project!”

Despite his well-travelled nature, John is as keen as anyone to make sure produce is sourced locally in Yorkshire. Trying new combinations in the kitchen is something that he also thrives on, guaranteeing quality as well as giving customers a new taste wherever possible.

Currently residing in the village of Eldwick just behind Ilkley Moor, John enjoys nothing more than spending time with his family. He will often be found in his garden growing a whole host of products which end up at the Manor House. Now a father-of-two, it seems like a long time ago he was washing pots learning the ins and outs of working in a kitchen environment. Balancing his A levels with working in a kitchen, John told us he quickly learnt what it takes to work as a chef in a fast-paced industry. “I started like most chefs I think. On the pots, washing up part time, whilst doing my A levels for a large corporate group of hotels. Quickly learning the ins and outs in an industry completely new to me, I just watched in wonder at how the team worked from so many areas to produce food for multiple large banquets and two restaurants, it absolutely blew my mind.

“We work closely with some fantastic suppliers and local producers to get the best products in Yorkshire. When these guys are phoning you up with this amazing produce you can’t help but get excited! When something is about to come into season we start the planning process, what are we going to do with it? What’s going to make it sing? Have we done it before? No? Great! Let’s give it a go! “The damson umeboshi is a great example. We had a glut of damsons in summer and it was a case of how do we preserve them? A little research later and we used the Japanese preserve ume, a sour, hard unripe apricot textured fruit not dissimilar to a damson. A year later, hey presto! It is fantastic having the ability to trial and test, sometimes it works, others it does not!” If you wish to book a place at the Manor House and experience John’s cooking first hand, visit their website: www.manorhouselindley.co.uk u

“I started doing more and more food prep for the team when the chef floated the idea of becoming a chef – Brilliant I thought, I could actually do it for a job! It was the summer break, I

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SPRING INTO SUMMER Our expert column, courtesy of Peter Sidwell, this edition covers the exciting new opportunities this season brings. With new produce coming through, Peter talks us through some of his favourite spring/summer options his time of year is amazing, it’s full of new and fresh produce. I always know when the winter is well and truly over as the lambs are jumping around the fields, the wild garlic is growing in abundance and the garden is sprouting into life. As for the kitchen it offers lots of produce to incorporate into your cooking. I am still enjoying lots of wild garlic that grows around the forests and woods of the north of England. I always remember walking my family dog up through Millington Wood. There’s something quite strange about a Labrador smelling of garlic! The UK has seen a huge change in food with some incredible produce coming out of these shores. We, as a nation, have become real foodies and we are now starting to export some of this produce all over the world. I shared some Wold Top Brewery beer, Yorkshire Wagu beef from Driffield and some Yorkshire Fettle cheese, to name but a few. I am looking forward to returning to East Yorkshire next month as I am

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going to be cooking for the first time in my home town of Pocklington. I work with a kitchen company called Symphony Kitchens. They have a customer opening a fabulous new kitchen showroom called Homefit on the A1079 just outside Pocklington on the 7th and 8th June. It’s going to be great to come back and see some old faces and a few new ones, I hope. I spent 25 years in Pocklington and my cooking career began in a small pub called the Plough Inn in Allerthorpe so I’m hoping to pop in for a pint and re-live some memories. I have recently installed some new BBQs at my cookery school called called Kamado Joes. They are ceramic BBQs that are bright red and my new favourite piece of cooking equipment. Now I am sure with all this good weather we’ve been having you are dusting off the BBQ as well. I recently cooked a D rump of beef on the BBQ with a chimichurri dressing and I must tell you it was amazing. I want to share a few tips with you to try it out for yourself.

Firstly, make sure you pat your steak dry. Now in my opinion, it is better to go to the butcher and buy a steak joint rather than individual steaks. Drizzle over Yorkshire rapeseed oil, then season with plenty of sea salt, cracked pepper, chopped rosemary and thyme. Sear on the hottest part of the BBQ on all sides, then move the meat over to the coolest part and keep an eye on it to make sure it does not over cook. Whilst the steak is cooking make your chimichurri. Finely chop a couple of red onions and add to a mixing bowl with 2 cloves of chopped garlic and 100ml of red wine vinegar. Then add a finely chopped red chilli and a couple of handfuls of chopped flat leaf parsley. Mix together and taste for seasoning, if required, season up with a little salt and pepper. When your steak is cooked, rest for 5 minutes before carving up and spreading out on a large serving plate. Finally spoon over the chimichurri dressing and enjoy. u

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EAT THROUGH THE SEASONS

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Pork tenerloin

served with fresh strawberries and Camembert June/July 2019

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A JOURNEY LIKE NO OTHER: Cannon Hall Farm’s rise to national multi award-winners! From a small tea room in 1989, only open at weekends, to multi award-winning nationally recognised producers, it has been quite a journey for Cannon Hall Farm In March, Cannon Hall Farm picked up two prestigious accolades at the Farm Shop and Deli Awards, fighting off stiff competition from other rivals across the UK. Situated in Barnsley, Cannon Hall became ‘Retailer of the Year’ and ‘Farm Shop of the Year’ as voted for by judges; a testament to how far they have come.

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Originally run by the Nicholson family, director Richard Nicholson’s grandfather bought the farm in the 1950s. Once inherited by the family, Cannon Hall served as an ordinary working farm, however, it became apparent there was a need to diversify. Following a small tea room opening in 1981, the farm opened its gates to the public in 1989, and now 30

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years on, Cannon Hall is recognised as one of the market leaders in the UK. There are various dining opportunities on site, notably the farm shop which has become famous for its home produced beef, pork and lamb. Cannon Hall Farm Shop was a huge part of the reason the group picked up The White Rose Awards’ ‘Taste of Yorkshire’ competition in 2017. The farm ensures it sources the very best local produce, but are willing to travel across the nation and even worldwide to guarantee quality for their paying customers. Constantly seeking out goods that will delight and inspire, their awards speak for themselves. The farm’s rise to prominence has come with a number of other awards, including accolades for its pies. The famous pies are recognised for their high-quality production, with the blue cheese and red onion marmalade pork pies being finalists in the Yorkshire Post’s Taste of Yorkshire competition. The on-site bakery boasts state-of-the-art equipment with the farm’s artisan bakers producing homemade bread, pies, quiches and desserts every day. At Wine & Dine Yorkshire, we spoke to director Richard Nicholson who told us keeping up the high standards on the farm is something they prioritise. “With all the awards have come expectation, we know that. To be honest, I think that has helped us to drive

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standards up, you have got to live up to expectations for the customer’s sake. We have won awards in all areas of the business, including the food side, so I think the judges like the way everything ties together here. There are not many businesses that are a primary producer, a manufacturer and a service industry too.” Spanning across 126 acres, other foodie options include the The White Bull and The Hungry Llama. Both restaurants have proven to be successful since their inception, a complement to the expertly prepared food. Alongside both restaurants, Cannon Hall boasts a top-end on site butchery,

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“With all the awards have come expectation, we know that. To be honest, I think that has helped us to drive standards up, you have got to live up to expectations for the customer’s sake.” which has also received awards over the years. The butchery counter provides a stunning display of home-produced beef, pork, lamb and quality English chicken. There is also a unique dog-friendly cafe on site, which has proved to be a real hit with customers! Despite Richard’s initial doubts, he told us that the ‘Lucky Pup’ has done much better than he anticipated. “It was actually my brother and my niece that came up with the idea, and I will be honest with you I was not sure. I thought it would do okay, but it has turned out to account for a third of the turnover of the White Bull. We currently have 50 seats, but due to its popularity we are looking to expand that.” “We have already got permission to expand that. We are looking at adding to the Lucky Pup. At weekends it has become so popular you struggle to get a seat.” Speaking about the Retailer of the Year award, Richard admitted he wasn’t even aware of it before they won! Going into the ceremony hopeful about receiving Farm Shop of the Year, to come away with the main award on the night as well was an added bonus, Richard told us.

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“They are very well-respected judges that have voted for us in this award, so of course it means a lot to us. I was very surprised, we were hoping for something in the Farm Shop of the Year award, so to receive the big retailer of the year award was very surprising. “ There are various other things that customers can take part in on the farm, including the popular Bistro nights. The venue’s chefs have cooked up a delicious brand-new menu as the nights look set to return to their more traditional roots. On selected Friday evenings, the White Bull restaurant is transformed into a luxurious dining session. The astonishing rise from a small farm to national awardwinners can certainly act as an example to other smaller businesses in their shadow. Despite the farm’s widespread national success, Cannon Hall has ensured it has stuck to its Yorkshire roots by often sourcing produce locally – a compliment to the area’s hardworking, successful food industry. We at Wine & Dine Yorkshire would like to congratulate everyone at the farm for this year’s awards! Further details about the Bistro nights and various other activities can be found on the website at www. cannonhallfarm.co.uk 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

GREYHOUND 82 MAIN STREET, RICCALL - 01757 249101 www.thegreyhoundriccall.co.uk

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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Standing out from the crowd...

Zaap Thai S 22 | www.wineanddineyorkshire.co.uk

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Street Food June/July 2019

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Situated in the heart of Leeds, Zaap brings the streets of Thailand right to your doorstep in a unique Yorkshire dining experience Immersive, exciting and fresh, Zaap Thai Street food ticks all the right boxes if a new taste is what you are searching for. Bringing the streets of Bangkok to Leeds, the highly regarded menu includes some of Thailand’s most soughtafter dishes.

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It is not just the expertly prepared, authentic Thai food which is catching the attention of customers, however. Zaap has gone the extra mile, designing an interior concept where you are made to feel like you are right amongst Bangkok’s hectic streets. The forward-thinking restaurant, situated in

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“When we first opened Zaap, Thai food was not as popular in Leeds as it is now...People love coming here, this is what makes us think that all this effort was worth it. Happy customers are what is most important!” ask Greg how the unique concept came around, before it was opened to the public.

on working with one another, which Greg says goes a long way in satisfying paying customers.

“The design of the restaurant was inspired by the Thai street food markets of Bangkok. We knew that we wanted the concept of the restaurant to be based around Thai street food and we wanted to make it as close to reality as we could. We did our research and used our experience and we came up with designs and decorations that when combined create the authentic Thai street food market feel we were after.

“The main idea was Ban’s (Zaap owner and head chef), but the end result was a team effort. Everyone contributed with ideas and we tried different combinations before we ended up with the result.

“The tuk tuks, the signage, the open kitchen and even the marble tables are all a part of the Thai culture and they contributed in creating our unique interior.”

the Grand Arcade, Leeds brings all the wonderful experiences of a Bangkok street market to the UK, perfectly executed with creative decorations. Opened in 2015, over time the restaurant has grown in stature and implemented itself as one of the best street food experiences in Leeds. With this May marking the fourth year of Zaap’s inception, we were lucky enough to catch up with Marketing Manager Greg Callaghan. After seeing the impressive venue in the flesh, Wine & Dine Yorkshire was keen to

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In what will be Zaap’s fifth anniversary next year; up to this point the restaurant has only received positive reviews and accolades, a testament to the hard-working team. The staff have built up a healthy reputation for their helpful service and attention to detail, all contributing towards making the venue a friendly environment to dine in. Offering reasonable prices across the menu, the team are inviting and ensure they are as efficient as possible whilst working – something that has not gone unnoticed. Aside of the venue’s staff, the tuk tuk tables have become very popular, with the well thought-out theme being a big hit with customers! Zaap also prides itself

“Luckily people love it. Customers visit us and ask to sit in the tuk tuks. People love watching the kitchen work and be able to view their food being cooked. Kids of all ages love to visit us too, they leave their tables to go and play in the tuk tuk. These things are what make us think that all this effort was worth it. Happy customers are what is most important!” Located in Leeds, being just ‘one of many’ overseas restaurants was not something that appealed to the team at Zaap. Customers are spoilt for choice in the city when it comes to dining out, so back in 2015 prior to its opening, making a restaurant which customers would want to come back to was of paramount importance. With Indian and Chinese food being very popular in the UK, prior to Zaap’s opening the taste of Thailand had not fully caught the imagination of the paying British public. However, since Zaap opened, that pattern has slowly reversed with the venue being very popular in the area. Situated in an ideal central location, Zaap is known to get very busy with customers being appreciative of the theme and expertly

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prepared authentic dishes! Greg explains that since the opening, the popularity of Thai food in Leeds has seen a sharp increase, with locals enjoying the dishes! “When we opened Zaap, Thai food was not as popular in Leeds as it now is. It was a great opportunity for us to spread Thai culture and cuisine to the people of Leeds and beyond. We had queues from the day we opened and still do to this day. The authenticity of our food, matched with a friendly, relaxed atmosphere is the reason our customers keep coming back. We owe our success to the people of Leeds and will continue to operate for as long as the people of Leeds want us around! Obviously it goes without saying, but the public makes this place a great space to be around and work in every night, so we appreciate everyone that calls in!

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“We have got so many popular dishes, our menu is vast and varied and people seem to love it and be keen to come back. One of our top-selling dishes is definitely our Bangkok Platter, which is a mixed sharing platter of our most popular starters: chicken satay skewers, gyoza, Thai fishcakes, prawn and pork dumplings and chicken and prawn wontons – a great combination of starters for newcomers, but for our regulars this offers great value as well. As a main dish I would say that the Pad Thai is an all-time customer favourite. It consists of stir-fried rice noodles with egg and peanuts and a choice of meat. Our customers love it and visit us over and over again just for our Pad Thai. “

Bringing the streets of Bangkok to Yorkshire was never going to be an easy feat, however, Zaap seems to have made a seamless transition, capturing the hearts of those in Leeds. The restaurant recently celebrate its New Year festival Songkran, another cultural experience that one day the UK may get involved in!

The restaurant’s success has been admirable in all departments, from the exciting Thai dishes to the refreshing, friendly atmosphere.

For further details on Zaap, visit their website: www.zaapthai.co.uk to look at the latest deals, offers and menu. u

“We recently celebrated Songkran, which is Thai New Year. It is relatively uncelebrated in the UK, however in Thailand, the whole country comes to a standstill for three days of citywide water fights and big feasts. We celebrated Songkran in Zaap, with all our staff dressed up in colourful clothes and in great spirits for the whole of the three days.”

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Friendly with a guaranteed touch of class 28 | www.wineanddineyorkshire.co.uk

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Offering a mix of British comfort food, international dishes and delicious drinks, The Ivy St Helen’s Square has created an outstanding menu complimented by an even more breathtaking location. Our Sales Executive Asha Northway and partner went down to the Ivy to see what they had in store Situated in the heart of York, the Ivy St Helen’s Square lies in one of the most historic towns in the UK. Relaxed, ambient and coming with a guaranteed touch of class, the venue is perfect for those looking to escape the pressures of everyday life. The menus range from morning until night, with breakfast, lunch and afternoon tea all on offer. There is also the opportunity to tuck into light bites or the popular weekend brunch option, ensuring there is something for everyone. Upon our visit to York, searching for a place to dine with a relaxed yet sophisticated atmosphere was of paramount importance to us. The Ivy St Helen’s Square was both spacious and clean, seemingly doing all it could to feel like home. The staff were smartly dressed and addressed us only when necessary, which was something me and my partner were very appreciative of. Prompt, efficient and not hovering around invading our personal space, we could not have asked any more of the staff that were present on the day. Staff were not to be seen unless clearing or serving, but the minute their services were required they were on hand. Before we even began to consider the menu, we noticed the soft music playing in the background, making for a tranquil environment. The music could be heard well enough, but more importantly meant we could hear one another at all times. Other small things caught the imagination too, for

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example, the dimmed lights adding to the mood, ensuring the room was vibrant, however, still lit efficiently. The atmosphere felt warm and welcoming, with the seating laid out in half-booth styles. Decorations around the area were vintage, not too dissimilar to that of the 1950s – all making for an ideal dining environment. The Ivy St Helen’s Square prioritised giving everyone the same treatment and it was clear customer service was a priority for all the staff. This was also apparent when we moved onto selecting our food. All grounds were covered whilst we were ordering, ensuring that what we wanted was tailored exactly to our needs, another thing we picked up on and appreciated.

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After much deliberation, the starters we opted for were sourdough bread with salted butter and smoked salmon. The sourdough was flavourful and light, a very nice way to begin. The salmon was also of high quality, fresh and worked well with the rye bread and lemon. The fish was smoked to make a real impact, a technique we both believed worked well. As for the main course, we both opted for the popular sirloin and fillet steak, a decision we were not to regret! Cooked medium rare, the texture of the meat was exactly what we asked for, and came packed with taste. The steaks were served with a healthy side of chips which also tasted delicious, largely down to the added parmesan and seasoning. Completing the dish were both peas and sugar snap peas, a combination which was a great mix of two surprisingly different soft and crunchy textures. The experience even came with a crumb-catching device, set in place to clear all residue after each course, meaning the table was left clean. The venue was spotless from top to bottom, and it became clear staff took great pride in keeping the place in prime condition. This ranged from the entrance hallway all the way to the toilets.

Before we left, we were eager to try out the desserts with there being so many to choose from. We went for the chocolate bombe, ice cream and sorbets, all of which lived up their breathtaking descriptions as advertised on the menu. The chocolate bombe stimulated the senses, without being too rich and empowering, whilst the sorbets acted as a great palate cleanser. Choices included passion fruit, mango and lemon, with the sorbets served with a finger of shortbread. The Ivy St Helen’s Square’s friendly environment also allowed us to feel comfortable sitting in after our meal, and not feel pressured to move on allowing more guests through the doors. Whether we were to have another drink or remain sat for a while, the nature of the staff made us feel welcomed from the word go. The open-plan design with a beautifully thought-out dark colour scheme felt very cosy, however, big windows allowed more than enough natural light to beam in. The train station in York is just a stone’s throw away making it very accessible for those travelling from further afield. Parking is also available just a short walk away. There is a relaxed smart casual dress code, but nothing too strict allowing customers to dine in what they are most comfortable in. Upon reflection, there is little more we could have asked for from everyone at the Ivy St Helen’s Square. Executive Chef Sean Burbidge has compiled a breathtaking menu, complimented by an excellent hardworking team around him. Operating with polite and efficient staff, and charging good prices for the guaranteed quality that they deliver, this restaurant stands out from the rest. For further details on the venue, visit www.theivyyork. com, or call in at 2 St. Helen’s Square, York, YO1 8QP. u

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June/July 2019


COMPETITION TIME ONE-NIGHT STAY AND A MEAL FOR TWO AT GRAY’S COURT, YORK Wine & Dine Yorkshire is bringing you the chance to enjoy a luxury stay at one of the area’s leading food and hotel venues, in our brand-new competition. Gray’s Court York has established itself as one of the best dining experiences in Yorkshire, perfectly complimented by the deluxe rooms on offer at the venue. One of the most

historic buildings in England; Gray’s Court is the oldest inhabited house in York, and guarantees class from the very moment you enter. We are offering a one-night stay and a meal for two at Gray’s Court in our new competition.

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 & Dine Yorkshire.

June/July 2019

Send your entries with your name, address, daytime telephone number and your answer to sales@createtvt.co.uk by Friday 26th July. One lucky winner will be selected at random. u

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WHAT’S IN OUR

We are always on the lookout for new products to excite us here at Wine & Dine Yorkshire. Several items have caught our eye in the past month or two, and we think these are must-haves What is it? Breville VBL062 Blend Active Personal Blender

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Where can I get it? £19.99 – www.amazon.co.uk Why should I get it? With easy to clean, detachable, dishwasher-safe blades and blending bottles, this blender is fantastic value for money and brilliant for preparing your fruity shakes. Whether it be fruit or ice cream – this piece of kit is a summer must have. What is it? Ambrosia Desserts Chocolate Fudge 110G Where can I get it? 75p - Tesco Why should I get it? Staying in shape can often be tough, especially with some of the amazing chocolate and sweet options on the market. However, you can still achieve that summer body you crave whilst enjoying a sweet treat. Why not try Ambrosia’s Chocolate flavour fudge dessert, with a creamy choc layer and a rich fudge sauce. No natural flavours or artificial colours.

What is it? Smart Bacon Express Where can I get it? £39 - www.iwantoneofthose.com Why should I get it? The SMART Bacon Express is a great kitchen gadget, meaning you are now able to cook your bacon efficiently and healthily without making a mess. Suitable for both regular and thick cuts of bacon, there is no need for flipping your bacon now!

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June/July 2019


What is it? Great British Tastes Hamper Where can I get it? £40 – www.hamper.com Why should I get it? Great British Tastes ahead of the great British summer! Enjoy the taste of Britain with this delicious Great British Tastes Hamper. Crammed full of wonderful authentic British fayre from all around the UK, enjoy Salted Caramel Popcorn, Crunchy Cookies and a lot more.

What is it? Gran Luchito Mexico Smoked Chilli Paste Where can I get it? £3.99 - Asda Why should I get it? If it is a ‘tastebud test’ you are searching for, look no further. Gran Luchito is the authentic taste of Mexico. Meaning ‘Great Little Fighter’ Gran Luchito is made from a secret blend of chipotle and rare Mexican chillies, grown by local farmers in Southern Mexico. Ground with caramelized onions, balsamic vinegar and a dash of dark agave syrup, these chillies give Gran Luchito Chipotle Chilli Paste its knockout Flavour!

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What is it? Hardy’s Crest Cabernet Sauvignon Shiraz Merlot Where can I get it? £13 - All major supermarkets Why should I get it? Wine of South Eastern Australia, the Hardy’s selection - England’s number one. Perfect to bring that summer feeling back ahead of the hot months that lie ahead!

What is it? Boston Cocktail Set Where can I get it? Vonchef - £14.99 Why should I get it? Get your summer parties started with this cocktail set, perfect to make you look like a seasoned professional! Coming with a handy, easy to follow guide booklet, this set is compact and simple making it a summer essential.

June/July 2019

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What’s on the market?

Butchers Arms, 38 Towngate, Hepworth, West Yorkshire, HD9 1TE Tenure: Freehold - Price: Offers Invited Located in the well-regarded village of Hepworth, The Butchers Arms is an attractive settlement just seven miles south of Huddersfield. 34 | www.wineanddineyorkshire.co.uk

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two storey stone-built detached property under a stone slate roof, the traditional pub provides a front car park for 6-8 vehicles with an access road leading to a covered building.

and timber boarded ceiling. Domestic accommodation is laid out over the first and second floors and comprises of bedrooms (two of which are en-suite) kitchen, sitting room, utility room, bathroom, WC and office.

The Butchers Arms offers a nicely presented, high-quality trading accommodation with an abundance of character and charm.

Other accommodation includes a full catering kitchen, ladies and gents’ customer toilets, first-floor preparation room, patio area and an impressive basement beer store.

The ground floor is laid out in two trade areas with a bar/ dining area to the left hand side, beautiful exposed beams and solid fuel fire with stone surround. The bar/restaurant area provides 45 covers with solid fuel fire, timber flooring

Please note these are photos from before the venue was closed.

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For further information, contact leeds@fleurets.com or 0113 234 0304. u

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SUMMER REC

Some things just taste better in the sun! Here we have got together a few of our favourite seasonal recipes, with a step-by-step guide of how to perfectly execute them. Whether you need to cook for a number of guests or just yourself, check out our delightful dishes 36 | www.wineanddineyorkshire.co.uk

June/July 2019


CIPES

MARMALADE CHICKEN WINGS Ingredients • 8 chicken wings • 200g orange marmalade • Salt and pepper • 30ml lemon juice and zest • 30ml light soy sauce Method 1. Insert cuts into the chicken wings with a sharp knife. 2. Add marmalade, soy sauce and lemon juice in a small saucepan and gently heat until the marmalade melts and becomes sticky. For added flavour, season with salt and pepper. 3. Put the wings into a large bowl, pour over the marinade and turn the wings in the mixture to coat. 4. Refrigerate for a few hours or overnight, turning occasionally. 5. Remove the wings from the marinade and BBQ for about 15/ 20 mins – turning and basting with the remaining marinade as you cook.

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WATERMELON SALAD Ingredients • 1 seedless watermelon • 1 bag of leaves of your choice (spinach, rocket etc) • 200g crumbled feta cheese • 100g olives • 50ml olive oil • 1 shallot • Vinegar of your choice • Salt • Black pepper Method 1. First, combine the salad ingredients, merging the textures with one another. Cubed watermelon, olives, leaves and any other of your favourite greens should be placed into a bowl.

2. Whilst preparing the vinaigrette, be sure to have a small measuring cup handy. Whisk the oil, shallot, vinegar and seasoning. 3. Finally, when it comes to dressing the salad, it is a known fact that once

the vinaigrette makes contact with the rocket it may start to lose its taste. Whisk the vinaigrette a few more times if you feel necessary, and drizzle over your dish. To ensure the best taste, is gained, serve immediately after preparing.

SUMMER CHOCOLATE MILKSHAKE Ingredients

• 3 medium frozen bananas

• 220ml almond milk

• 200ml coconut milk

• 1 tbsp cocoa powder

• 2 tbsp. honey

• 2 tbsp honey

• 1 tsp cocoa

• 1 tbsp peanut butter

• 2 tbsp oats

Method 1. Place all ice-cream ingredients in a blender and blend until smooth. Pour into a tub and freeze for an hour then mix up with a fork and freeze for another hour. 3. For the drizzle, combine the honey and the cocoa in a bowl and drizzle around the glass 4. For the decorations, toast the oats and add wherever you wish. Why not also add extra ice cream on top!

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June/July 2019


SUNSHINE OATY BARS

Ingredients

Method

• 200g rolled oats

1. Preheat the oven to 170C and line a baking tray. Add all the dry ingredients (minus 20g of apricots) to a large bowl and mix together well.

• 50g crisp rice • 50g plain flour • 300g runny honey • 100g coconut oil • Pinch of salt • 100g dried apricots, chopped • 1 tsp bicarbonate of soda • 2 tsp vanilla extract

2. In a separate microwaveable bowl add the honey, coconut oil and vanilla extract then microwave for 30 seconds or until the coconut oil has melted. Stir the ingredients together and pour over the dry ingredients.

3. Mix together so all the dry ingredients are well coated with the honey mix then tip into the prepared tin and press the mix down firmly so it’s even. 4. Bake for 20 to 25 minutes or until just golden brown on top then remove from oven and using another tin, press down again to flatten the mix. 5. Leave to cool in the tin then cut into bars. Serve and enjoy.

SUMMER SQUASH SOUP WITH PASTA Ingredients - serves 4

• 1 tablespoon fresh lemon juice

between 8-10 minutes until it is tender

• 600ml chicken broth

• 1/2 teaspoon chopped oregano

3. Add yellow squash and everything

• 200ml water

• 1/2 teaspoon ground black pepper

else except cheese and basil to bring the

• 500g uncooked farfalle

• 100g grated cheese

• 250g chopped courgette

• ¼ teaspoon sliced basil

• 1/2 teaspoon chopped thyme

Method

• 200g chopped yellow squash • 1 tablespoon chopped fresh basil

1. Heat oven, bringing broth and water to a boil.

5. Sprinkle with cheese, basil and once

• 1 tablespoon chopped fresh parsley

2. Add farfalle and cook for anywhere

personal favourite.

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dish to life! 4. Reduce heat, and simmer for four minutes or until pasta is done and squash is tender. again any other herbs which are your

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WHAT’S INSIDE Manor House Lindley

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

Wensleydale Cheese Experience

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June/July 2019


Back in the game…

The Bay Horse Inn Chef Chris Smith was previously part of a team needing to cook over 1,000 meals per week, and acting as a relief manager in various pubs across South Yorkshire, he certainly knows how to keep customers happy. After some time out, Chris is now back proudly serving food, following his takeover of The Bay Horse Inn in Great Heck Due to health reasons, Chris has had a period away from doing what he loves. However, more inspired than ever, he is back after launching his newest project to date. The Bay Horse has been renovated following heavy investment from co-owners Chris and Chrissie, with more to come. Recognised as a cosy village pub popular with locals, the pair are trying to bring the very best out of the venue for its customers. Chris has a long history working as a chef, all stemming from his mother and father owning and running a pub for 30 years. He trained in Sheffield, and after a number of years, including a period where he was required to cook 1,000 meals per week as part of a team, Chris is now an accomplished chef. He also went on to work under Angela Hartnett at the globally recognised restaurant Claridge’s, acting as a grill-chef between 1997/98. He prides himself on only using the freshest produce on three days’ preparation, ensuring all meals are delivered packed full of taste. Wine & Dine Yorkshire caught up with Chris to discuss the exciting times that lay ahead. “I have been off work for a while now and this is really my first step back into the swing of things, it is exciting seeing it all come together. We want this to be a successful village pub, and I am serving food that I am very proud of, ensuring that we only use the freshest produce. “Everything is geared towards being a good experience for the customers; I am making my gravy from a stock base that

June/July 2019

is on the hob for three or four days, and getting beef from Doncaster market that is 28 days aged on the bone from Yorkshire Dales Meat. “We have spent heavily on the interior and exterior, buying new equipment for the kitchen. The place was not to our standard, and we realised that fairly quickly.” With Chris’ mother and father being passionate about cooking themselves, that influence has slowly worn off on Chris, shaping him into the person and chef he is today. However, it is evident he has since developed his own style which is appreciated by customers. “I cook in a classic style, I like cooking from the heart and making sure customers will enjoy what I make, using a lot of herbs. I also love using bones and stocks, and will always add layers of flavour where possible.” For more details on the Bay Horse Inn, visit the pub’s official website at: www.bayhorsegreatheck.co.uk or Facebook page u

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dates for the

DIARY

THE BEST OF EVENTS AND ENTERTAINMENT THROUGHOUT YORKSHIRE

THE GREAT YORKSHIRE SHOW Tuesday 9th July to Thursday 11th July Great Yorkshire Showground in Harrogate The Great Yorkshire Show is an iconic three-day event and one of the biggest agricultural events in the English calendar. The show celebrates food, countryside and agriculture with something for everyone of every age while keeping farming at its heart.

WETHERBY FOOD FESTIVAL Friday 12th to Sunday 14th July Lodge Lane, Wetherby Since 2013, Wetherby Food Festival has prided itself on bringing out the very best in local producers. Ensuring local food enthusiasts get a platform, the festival guarantees quality across the board. Again offering a wide variety of locally sourced goods, there are great opportunities to try out new things. The festival also includes a fun fair, children’s face painting and many other exciting activities.

SAUSAGE AND BEER FESTIVAL Friday 19th - Saturday 20th July The Camp Hill Estate, Bedale

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Relax on the Estate with friends and family to a backdrop of live music, and plenty of food. With over 30 different types of ales from the local area and beyond served in the Rustic Barn and in the brand-new Bierkeller tent, there is something new for everyone. Expect delicious brews from Black Sheep Brewery, Ainsty Ales, Wensleydale Brewery and Theakstons to name but a few. And what comes with beer? Sausages! We’re hosting the Yorkshire round of the national Champion of Champions

meaning whoever wins Best Sausage will go on to represent the county later in the year. The infamous sausagetasting event will be held on Saturday with two tents crammed full of delicious sausages for you to sample.

SCARBOROUGH SEAFEST MARITIME FESTIVAL Friday 26th - Sunday 28th July West Pier, Scarborough Quite out of the ordinary, this festival focuses on everything under the

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water! With a variety of seafood on offer for visitors, there are also a number of other fun activities for the family to get involved in. For example, free rides on Royal Navy patrol boats and shellfish tours that explore the journey from sea to plate. Expect many local chefs to be present at the event, cooking up some of their favourite sea food dishes – with the day capped off by a sensational firework display.

CANON HALL FARM FOOD FESTIVAL Friday 23rd August – Monday 26th August Cannon Hall Farm With amazing food and drink on offer, learn how to make delicious food yourself, or spend the afternoon in the craft tent.

LEEDS INTERNATIONAL BEER FESTIVAL Thursday 5th to Sunday 8th September Leeds Town Hall

SHERBURN IN ELMET CRAFT AND FOOD FESTIVAL

With over 21 breweries present, if beer is your guilty pleasure – pen this one into your diary! There will be craft beers from America travelling to Leeds for the big day, alongside numerous others. Offering live music and street food, the beer festival promises to be a great day out.

Saturday 24th – Monday 26th August Eversley Park, Sherburn in Elmet The Sherburn in Elmet Craft & Food Festival will return on August Bank Holiday Weekend 2019. The festival was inspired by Cawood Craft Festival, which sadly reached its final year in 2016, after 32 years. With over 100 craft and food stalls, live entertainment, demo kitchens, children’s activities and entertainment, funfair, vintage cars and bikes and plenty more family entertainment, it is set to be a fantastic three days.

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this year’s Sheffield Vegan Festival. Hosted in the beautiful grade II-listed building, the day ensures a great celebration of everything vegan. This ranges from food and drinks to clothing, with everyone welcome on one of the most diverse days out in Yorkshire.

MALTON FOOD MARKET Second Saturday of every month Malton Central Market

SHEFFIELD VEGAN FESTIVAL Saturday 28th September Cutlers’ Hall Reaching out to all the vegans, the city’s Cutlers’ Hall is gearing up for

Every second Saturday of the Month, Malton Monthly Food Market returns with 35 specialist food stalls and street food. Popular with all those who care about where their food is sourced, the market is loved by foodie visitors, chefs and keen amateur cooks alike. Set in and around the Milton Rooms and located in Malton’s central Market Place, the market trades from 9am to 3pm. Free parking and entry.

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SELBY’S PREMIER BISTRO & BAR -HOMEMADE FOOD - YORKSHIRE ALES - FRESH COFFEE-

Extensive Gin and Cocktail Menu 1 The Crescent, Selby, North Yorkshire,YO8 4PU. Call 01757 702968 Visit: www.no1selby.co.uk Email: welcome@no1selby.co.uk

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June/July 2019

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