JUNE/JULY 2017 - ISSUE 007
BI-MONTHLY - FREE
WHAT’S INSIDE Wine with a Heart
We discover a vineyard in an unlikely location, far from where you’d expect
Yorkshire born, Italian bred Celebrity chef Joe Hurd talks to us about his childhood in Hull and his southern Italian influences
Selby Food & Drink Festival 2017
The annual festival is back and it’s tastier than ever
Win celebrity tickets to The Yorkshire Dales Food & Drink Festival
nk i r D & d Selby Foo 017 2 l a v i t s Fe
Saturday 29th July 2017 Held on the Market Place and along Finkle Street from 9.30am to 5pm Live music and food demonstrations throughout the day For more information contact Selby Town Council 01757 708449
ALSO INSIDE: THE MAGNIFICENT MICHELIN-STARRED TOUR OF YORKSHIRE #CLEANEATING | SEASONAL RECIPES AND MUCH MUCH MORE… June/July 2017
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EAT THROUGH THE SEASONS
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with fresh strawberries in a glass June/July 2017
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LETTER FROM THE EDITOR
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t’s hard to believe that spring is almost over and we are well on our way to spending our evenings and weekends basking in the summer sun with an ice cold drink in hand. We had fantastic feedback from the last issue of Wine & Dine Yorkshire and we are positive this edition will match up! Within the pages of this free magazine, you’ll find an exclusive interview with TV chef Joe Hurd, who we chatted to about his journey from Hull to our television screens. You’ll also stumble across our magnificent, Michelin-starred tour of Yorkshire where we sneak a peek at the menus of some of our finest eating establishments. Also inside, get the lowdown on the super healthy ‘clean eating’ trend taking over social media, read all about the upcoming Selby Food Festival and meet Paolo from Il Paradiso del Cibo, a rustic Italian restaurant nestled in the heart of York. And that’s not even all! This edition is full to the brim of other tastebud tingling features exploring the incredible food and drink that Yorkshire has on offer. Our county has some tremendous people spending their lives creating some gastronomic delights and we pride ourselves on giving them a much deserved platform to promote themselves. If you’d
like to advertise your business or you think we might be interested in telling your story, please get in touch with us by emailing sales@ wineanddineyorkshire.co.uk or alternatively call us on 01904 820883. We’ll be back at the beginning of August with the next issue of Wine & Dine Yorkshire for you to get stuck into! Until then, enjoy the rest of spring and the beginning of summer — we hope it’ll be a warm one!
Lisa Warrener www.facebook.com/wineanddineyorkshire
MEET OUR TEAM
Luke is the new writer here at Wine & Dine Yorkshire, with a background writing for television. He’s as happy in the kitchen as he is with a pen in hand and loves to try out new recipes - when he isn’t sampling new restaurants!
Nicole is our very own sales extraordinaire. She’s a new addition to the team and has already made herself indispensable to us here at Wine & Dine Yorkshire. Combine that with a love of a good Yorkshire pub, and she’s the perfect fit.
Kim is currently fulfilling a number of duties at Wine & Dine Yorkshire including credit control, sales and marketing. Kim, who has a strong background in Human Resources, is passionate about traditional Yorkshire pubs and restaurants.
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Takeaway Menu Available Cyclists Welcome Evening Restaurant: Weds-Saturday 6pm-Late Sunday: Noon-4pm
Deli & Tea Rooms: Mon-Sun: 9.30am-5pm
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At The Peppered Pig & Pantry we want you to experience high quality and locally sourced food in a comfortable setting. Book now for a table at our evening retaurant or drop by our deli during the day. Weâ&#x20AC;&#x2122;d love to see you!
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JUNE/JULY 2017 | ISSUE 07 | ESTABLISHED 2015 COVER STORY 08
WINE WITH A HEART In the last issue, we visited NunMonkton to sample some of Yorkshire Heart’s fine craft ales. This month, we headed back to discover their vineyard and celebrate the launch of their brand new Wine Centre.
PETER SIDWELL’S COLUMN HIDDEN GEMS Our columnist, Peter Sidwell, reveals some of his foodie secrets, including a surprising link to Japan close to his home in East Yorkshire.
SELBY FOOD & DRINK FESTIVAL 2017 The annual Selby Food & Drink Festival is coming back to town on July 29th. We take a sneak peek at some of the fantastic events and stalls on offer.
YORKSHIRE BORN, ITALIAN BRED With television appearances on Saturday Kitchen, The Saturday Show and more, Joe Hurd is fast becoming the new rising star of our nation’s cooking shows. But where did it all begin for the East Yorkshire born chef?
24 #CLEANEATING Get the lowdown on the super healthy trend taking over social media. 28 THE MAGNIFICENT MICHELIN-STARRED TOUR OF YORKSHIRE We’re spoilt for choice in this county, with plenty of good pub grub and restaurants on offer. But what about those special occasions when we’re looking to treat ourselves to a meal with a bit of star quality? We’re talking Michelin stars and we’ve got you covered. 32
MEET THE CHEF - PAOLO SILESU - IL PARADISO DEL CIBO, YORK We chat to Paolo about his rich food culture and his restaurant philosophy - warm welcomes and hearty food are what makes him tick.
WHAT’S IN OUR BASKET This issue, we’re sharing the contents of our shopping basket with you. From Prosecco ice lollies to tea bags that turn into flowers - we’ve got it all covered.
40 GET COOKING AT HOME WITH OUR SEASONAL RECIPES Along with the sun, summer brings with it some amazing seasonal ingredients. From red berries to crab, we’ve put together some delicious spring recipes for you to try out this season.
© 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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Wine with a Heart
In the last issue, we visited Nun-Monkton to sample some of Yorkshire Heartâ&#x20AC;&#x2122;s fine craft ales. This month, we headed back to discover their vineyard and celebrate the launch of their brand new Wine Centre 8 | www.wineanddineyorkshire.co.uk
Picture a vineyard and you’ll probably see yourself among the rolling hills of Tuscany, or sampling Merlot and Champagne in the sun-kissed French countryside. This wasn’t the case for Yorkshire couple Chris and Gillian Spakouskas though - they like to think outside of the box - and tried their luck at creating wine with a Yorkshire Heart
Their journey began back at the turn of the millennium, when they decided to have a go at planting 35 vines in the garden of their home in Green Hammerton - more out of curiosity than anything else. After five years, they had made their first official wine and, delighted at the taste, Chris and Gillian were inspired to begin planting on a commercial basis. Today, they now have 10 acres of land on which they grow 17,000 vines quite the leap from the 35 they began with. Through trial and error, they’re
discovering the best grapes to suit the Yorkshire climate and now grow 17 varieties, allowing them to produce red and rosé wines, as well as white wine and of course, their award-winning English sparkling wine.
Chris and Gillian. Where wine has been a struggle to produce here in the past due to the classic British weather, warming climates are encouraging growth and making wine production a very real prospect.
Despite being a major wine consumer, the United Kingdom on the whole is still a very minor producer of wine. UK wines account for just 1% of the domestic market. Whilst this may put potential vine growers and wine producers in the country off, it’s also seen as a great opportunity to fill a gap in the market by the more business savvy entrepreneurs amongst us, like
It’s not only the wine business that’s booming though, guests have been flocking to Yorkshire Heart recently to see the magic of Yorkshire-made wine for themselves, as well as touring its ale brewery, which we were lucky enough to try out in the last issue! As Chris explained to us: ‘People want to come to the vineyard and want to see what it is. They’re blown away when
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‘We’re very excited to have a vineyard - and two such dedicated people behind it - right on our doorstep, and look forward to seeing Yorkshire Heart prosper in the future.’
they realise it is an actual vineyard.’ With this in mind, the next logical step for Chris and Gillian was to begin to cater for their eager guests. We were lucky enough to be invited to the opening of their new Wine Centre, purpose built to give a little hospitality to local wine and beer enthusiasts. ‘We’re here in this building because the vineyard is developing really nicely. We needed somewhere like this where visitors could come and feel comfortable. We can give them a tasting tour, make them a cup of coffee, whatever they want! We didn’t have this capability before,’ Chris told us. Yorkshire Heart’s growing popularity has even seen them branch out into events such as weddings and parties
and their new Wine Centre gives them the perfect base to do just that. The Mayor of Harrogate Borough, Nick Brown, was in attendance at the opening event, in which guests were treated to samples of Yorkshire Heart’s magnificent sparkling wine (trust us on this, it’s divine). Speaking to him, he was clearly enthralled by the concept of locally produced wine: ‘I think its amazing. It never ceases to amaze me that, this far north, they can grow vines that produce good wine. I take my hat off to Chris and Gillian because they’re serial entrepreneurs. It’s fantastic.’ Speaking to guests at The Wine Centre,
the Mayor emphasised the importance of supporting the local economy and celebrated Chris and Gillian’s efforts in doing just that. He went on to say: ‘All of this happened because of the great entrepreneurial skills of Chris and Gillian and top marks to them for taking their original idea forward.’ We’re very excited to have a vineyard and two such dedicated people behind it - right on our doorstep, and look forward to seeing Yorkshire Heart prosper in the future. If you’d like to see it for yourself, or enquire about venue hire, then get in touch with Yorkshire Heart. u
YORKSHIRE HEART ‘WINE HOUSE’ IS NOW OPEN! SHOP OPEN DAILY SELLING OUR AWARD WINNING ENGLISH WINES & CRAFT BEERS
The Wine House is available to book for meetings, parties, small weddings, private lunches & dinners. Vineyard tours & tasting run at 2.00pm on a Wednesday & Saturdays. Café open from 11.30am-5.00pm currently on tour days only. Monthly dinners & wine tasting. Contact: firstname.lastname@example.org or www.yorkshireheart.com Tel: 01423 330716
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SIR DUKES We specialise in one single night’s worth of fulfilment for our lovely guests. Our ethos is pretty straight forward… Give our guests something to talk about when they next see their best friend Brought on by being unimpressed with the quality of steaks & service in other establishments, Sir Dukes was born 6th July 2014. Forget fatty sirloin & chewy rib-eyes, we pride ourselves on being the bee’s knees…
Email address: email@example.com Phone: 01937 587897 Address: 6-8 Bank St, Wetherby, LS22 6NQ
North Yorkshire’s newest bistro & bar
-REAL FOOD - LOCAL PRODUCE - YORKSHIRE ALES - FRESH COFFEEOpen for breakfast at 8am, bistro menu available from 12 noon, selection of fine wines and locally brewed real ales.
1 The Crescent, Selby, North Yorkshire,YO8 4PU. Call 01757 702968 Visit: www.no1selby.co.uk Email: firstname.lastname@example.org
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HIDDEN GEMS Our columnist, Peter Sidwell, reveals some of his foodie secrets, including a surprising link to Japan close to his home in East Yorkshire ngredients are always my starting point for great cooking - you are what you eat and your cooking will only ever be as good as the ingredients you choose to cook with. This month, I’ve picked up a few hidden gems in Yorkshire to share with you.
• If you’re roasting your beef, always preheat the oven and cook at 200C for the first 20 minutes. Then, reduce the heat and add the liquid to the base of the tray to allow the meat to roast from the top while absorbing all of the juices from the bottom.
Yorkshire wagyu beef, who would have thought it. Originating from Japanese breeds of beef cattle, wagyu is known for its quality. Little did I realise that the product could also be found just around the corner where I am up in East Yorkshire. The Yorkshire Wagyu Beef Company is a family business creating the most amazing product I hope will become a household name. So how do we make the most of this Yorkshire Wagyu?
• As with all meat, rest your joint for 20-30 minutes, all wrapped up in foil while you make your gravy - it’s the only way!
My top tips for cooking beef well: • When cooking a steak, heat the pan first and oil and season the meat before adding it to the pan. • Don’t move the meat around the pan, it will release itself from the pan when it is ready to turn over. • Always rest the meat when it is cooked to your liking. • Ensure the sauce is made in the pan your steak has cooked in.
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My five-minute Spag Bol recipe: Follow my method and you can serve up that same great combination of spag bol flavours in minutes. Ingredients - serves 4 500g fresh pasta 1 garlic clove 2 Yorkshire Wagyu Beef sirloin steaks 2 tbsp extra virgin olive oil Salt Cracked black pepper 1/2 tsp chopped fresh thyme 8 tomatoes 1 handful of basil leaves Here’s how • Cut the tomatoes in half and place on a roasting tray. • Season with a little salt and pepper.
• Pour a little extra virgin olive oil over the tomatoes and place in the oven for 20 minutes to roast. • Meanwhile, bring a large pan of salted water to the boil. • Chop the garlic finely and mix with the remaining salt, pepper and chopped thyme. • Drizzle a little oil over the Wagyu beef and season with the herb and seasoning mix. • Carefully add the beef to a pan and cook for 3-4 minutes on one side and a further 1-2 minutes on the other before removing from the pan to rest. • Place the pasta into the boiling water and cook for 1-2 minutes. • Remove the tomatoes from the oven, carve the steak up into strips and mix together with the roasted tomatoes. • Drain the pasta and mix with the tomatoes and steak, making sure you add all the resting and roasting juices. • Finally, add in the fresh basil leaves and serve with some award-winning Yorkshire Pecorino cheese (I’ll be telling you all about that one in the next issue). Peter will be back again in our next issue so watch this space. 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
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Selby Food & Drink Festival 2017 Nothing says summer like a good old food festival, where we can happily fill our faces with chutneys and local artisan creations, guilt-free and all washed down with a locally brewed cider. If this sounds like the perfect summer’s day out to you, then Selby is the place to be this July 29th FROM 9.30am to 5pm, the Market Place and Finkle Street will be adorned with fabulous local producers. There’s going to be a whole host of Food and Drink Festival traders to choose from, but here’s a preview of a few to whet your appetite:
Saints & Sinners Preserves These guys are experts in all things jam, jelly and marmalade and offer a range of different and genuinely homemade preserves. Freshness is key with these guys and they work closely with local farmers and fruit suppliers to ensure it stays that way.
Yorkshire Rapeseed Oil This time of year, our fields fill with bright yellows that welcome in the summer as the popularity of rapeseed grows. Yorkshire Rapeseed Oil are experts in cold pressing their seed to create award-winning oils. With only half the saturated fat of olive
The Little Square Cake Company A family run business, based in East Yorkshire, baking tasty treats just for you! Find our stall at the Selby Food Festival 2017
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oil and a high burning point, we really recommend you try their great product for yourself. Little Somboon Kitchen This family run York-based street food vendor certainly knows how to light up our tastebuds. If you like your food with a kick, give them a visit. With a menu full of South East Asian delights, you won’t be disappointed. Salts Catering Salts Catering like to keep things simple but don’t hold back on delicious flavours. Using locally sourced ingredients, its menu is vast and caters to a whole host of tastes, so this could be the perfect stop off for any fussy eaters. Little Square Cake Company Run by a brother and sister from their homes in East Yorkshire, Little Square Cake Company offers sweet treats inspired by their grandmother’s recipes. Take a bite of their divine cakes and cookies and you’ll feel right at home. Sian’s India Express This is a perfect stop off for vegetarians, with some vegan produce
on offer too. Sian’s India Express will keep you topped up with samosas, pakoras, and a range of pickles along with plenty more Indian delights. The Butcher & The Baker Offering artisan cakes, pies and sausage rolls, The Butcher & The Baker is very proud of its home grown, home made luxury produce and will be there all day to share it with you. The Big Red Oven The Big Red Oven is always a popular destination wherever it appears. Its show-stopping authentic wood fired pizza and fantastic fries are not to be missed. The Joy of Coffee This mobile barista coffee service from Hull will be there to keep you fuelled and energised throughout the day. The Yummy Yank Doing exactly what it says on then tin, The Yummy Yank serves up classic American baking, all made fresh by an actual Yank! Stop off here for an authentic taste of sweet all American treats.
Masons Yorkshire Gin We had the pleasure of featuring Masons Dry Yorkshire Gin in our last issue of Wine & Dine Yorkshire, and believe us, you’re going to love it! Distilled using the traditional London Dry Gin method in a small copper still, this is a true small batch craft gin. Little Badger Cider Company It wouldn’t be a summer festival without plenty of cider. Top yourself up at the Little Badger Cider Company from Holmfirth, West Yorkshire. They make a whole host of fruit ciders as well as your traditional scrumpy, meaning you’ll be refreshed all day long. As you can see, there’s a lot to keep you busy and this is just a small slice of what’s on offer. We guarantee there will be street food and bars that cater to every taste. With your tastebuds well and truly tickled, the entertainment provided by Selby Arts Festival - including musicians and street entertainers - will be sure to top off a wonderful day out. Hungry yet? We are! Pop July 29th in your diary and we’ll see you there! u
Specialist in producing Artisan pies and Afternoon Tea style cakes. Catering services for all special occasions.
Come and find our stall at the Selby Food Festival 2017
Contact: Paul 07801 966457 or Heather 07951 748963 E: firstname.lastname@example.org W: thebutcherandthebaker.co.uk
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EAT THROUGH THE SEASONS
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with lobster and a seafood dressings June/July 2017
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BASIC BLUE PRINT TO A BALANCED COCKTAIL We’re excited to be teaming up with cocktail maestro, Adam Keeligan of Superstitious Bartending, to bring you a versatile cocktail blueprint that’ll have you impressing your guests in no time WE’RE in a time where bartenders are tirelessly working on their craft to create delicious cocktails that utilise all of their ingredients and create the perfect balance - delivering aspects of flavour from everything that goes into it. I’m here to deliver the basic foundations so you can create your own delicious and balanced cocktails from the comfort of your own home. A few important things to note: More alcohol doesn’t always equate to a better cocktail, expensive alcohol doesn’t always make a better cocktail and worldwide popular alcohol brands don’t always work the best in cocktails. The blue print I always use for a balanced cocktail is: • 2 parts strong (spirits/liqueurs) • 1 part sour • ½ part sweet • Pinch/dash of savoury The main aim is that you want to be able to taste and appreciate every aspect and ingredient that goes into your drink, and it doesn’t have to be unique ingredients or out of this world recipes. For example, my starting recipe for a humble daiquiri is always 2 parts white rum, 1 part fresh lime juice, ½ part sugar syrup and *secret tip* a pinch of salt. – all things you can find in your homes or the shop - and depending on your tastes - you’ve got a mighty fine drink.
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You don’t have to stick to just one ingredient for each aspect either. You can split the strong aspect into two different ingredients. For a good old margarita you could use: • 1 ½ part tequila, ½ triple sec/orange liqueur • 1 part fresh lime juice, • ½ part sugar syrup • Optional salt on the rim of the glass (brilliant for cleansing your pallet). Cocktails are evolving and so are our taste-buds. You don’t need fifty year-old aged ingredients mixed with exotic garnishes to make better drinks. You can look in your cupboard or on supermarket shelves to find everyday ingredients that you can turn into delicious cocktails. This is what I want people to think about this summer, not about masking a cocktail with soft drinks and sodas, but balancing it using simple ingredients that are accessible to almost everyone. If I can, I want to leave you with the words of bar guru Adam MacDonald: ‘Making better drinks at home lifts your knowledge, you share this with friends and before you know it: you’re part of a movement that is interested in drinking better, not just stronger.’ Facebook: Superstitious Bartending Twitter: S_Bartending u
d h Century Traditional Country Pub an17t
The Ferry Inn d ood ancaw
serving 5 Cask Ales, Locally Sourced Quality Cuisine & Real Fires (w) www.thefatabbotyork.co.uk
Thursday & Friday offer Lunchtime: 2 Meals for ÂŁ12 & Tea time: 2 Meals for ÂŁ15
2 King Street, Cawood, YO8 3TL. Phone: 01757 268515
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: email@example.com
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Yorkshire Born, Italian Bred We chat to TV chef Joe Hurd about his journey from Hull to our television screens 20 | www.wineanddineyorkshire.co.uk
ith television appearances on Saturday Kitchen, The Saturday Show and more, Joe Hurd is fast becoming the new rising star of our nation’s cooking shows. But where did it all begin for the East Yorkshire-born chef? Growing up as the blue-collared son of a sailor in Cottingham might not seem like the most obvious route to cooking for the stars on live television, but Joe Hurd credits much of his success to exactly that. ‘My dad had sailed round the world a fair few times when I came along. He had been lucky to eat across the globe, from chicken feet in China to the gumbos of the Louisiana Bayou and everything in between. He had learnt to cook at sea too, from the Chinese crews, so had a pretty keen palate for a man who grew up in Hull in the 60s/70s.’
with cousins, aunties, uncles and grandparents around 3-4 times a week and as soon as one dinner ended, the next was being debated, planned and provisioned for.’ It’s no surprise then, that Joe would go on to forge a career in the food industry and complete with his East Yorkshire charm, presenting also seemed to come naturally. He went on to join the Headingley-based startup, studentcooking.tv, where he would present cookery shows and food shopping guides for students, and it was here that presenter Joe was born. ‘Studentcooking was a great project I got involved with while studying at Leeds University. I wanted to go to
sea when I left, but kind of got pressganged into presenting little food videos aimed at students.’ However, with his father’s strong Yorkshire work ethic instilled in him, Joe wasn’t quite done there. London was calling and so Joe made the decision to up sticks and head to the capital. With no job or place to call home, he was fully aware of the risk and work he’d have to plough into forging his career as a chef. ‘I moved to London in March 2013 and started working at Delicious magazine in the daytime, and L’Anima restaurant with Francesco Mazzei in the evening. It was relentless and all the while I was sleeping on
It wasn’t just a father sailing the seven seas that had such an impact on the young Joe. His maternal greatgrandparents emigrated from Calabria, Italy, before the First World War and brought much of their rich culture with them. ‘My Italian grandpa had been a market gardener and still had an allotment and some land behind his house where he would grow tomatoes, amazing parsley, onions, courgettes, broccoli, everything pretty much. We spent a lot of time there as children, me and my cousins.’ With Italy in his veins, Joe would spend many a happy hour learning the tricks of the trade, proudly slaving over the stove with Nonna (that’s grandmother to us non-Italians), and it was here that his passion for food was born. ‘My grandma would have us all sitting in her dining room, rolling out sheets of pasta and some would go into ice cream tubs to be frozen for lasagne, others we would cut fresh. It was like a toddler production line. We always ate as a family too. I would have dinner
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‘I hate food snobs. I think the best food is that of the working people. It’s risen from the farms, fields and streets, adopted and well received across a plethora of people across society’
friends, floors, couches and inflatable mattresses, but it was great fun.’ For Joe, the gamble - and his Yorkshire - born determination - paid off. He soon found himself being offered a role working on a new Channel 4 series for Heston Blumenthal, an opportunity that would lead to him presenting his first television show for CITV: The Munch Box, a Saturday morning show aimed at introducing children to cooking. From there, the offers began to roll in, with his unique blend of Italy and Hull proving a popular combination. Joe has since featured on Saturday Kitchen and Christmas Kitchen for the BBC, as well as regular appearances on Channel 5’s The Saturday Show. Despite his rise to fame, Joe hasn’t forgotten his roots, as he was very proud to tell us: ‘Living down in London I am fortunate that I get invited to a lot of top restaurants. I always feel immensely grateful to go, but they don’t do as much for me as a plate of pasta and some cheap wine back home in Hull or with my family in Calabria.’ He’s had the pleasure of cooking for stars such as Jamie Oliver and members of Spandau Ballet, so what do the rich and famous make of his style?
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‘I think Tony Hadley was a big fan of the Hull gnocchi which was a twist on my beloved pattie. The pattie and peas from Bob Carver’s in Hull probably beats anything I have ever had.’ Even with all of his success, Joe seems determined to retain the Italian/ Yorkshire heart in his food. He prefers to keep it real and celebrate the early influences of his childhood. ‘I hate food snobs. I think the best food is that of the working people. It’s risen from the farms, fields and streets, adopted and well received across a plethora of people across society. Money doesn’t make food taste better, the taste comes from passion, thought, consideration, environment, conviviality and just that simple desire to make yourself or someone else happy. Just long enough to twirl a piece of spaghetti around the
fork or pick up and eat a greasy pattie at Hull fair.’ So what’s next for Mr Hurd? ‘This year we are launching the new website where a lot of my recipes and writing will be available, and in the summer months, I will be hosting Jimmy’s Farm festival in Suffolk, before hitting the road with BBC2 Children In Need’s Car Fest.’ Keep an eye out for Joe on your screens this year, and raise a toast to the lad from Hull that made his dream come true. You can follow Joe on Twitter: @JoeHurd5 and Instagram: @ joehurdcook, to keep up-to-date with his latest ventures and even try out some of his very own recipes for yourself. u
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
BREWTOWNTOURS.CO.UK INFO@BREWTOWNTOURS.CO.UK facebook.com/brewtowntours Tel: 01904 636 666
Gourmet Thai cuisine in a Welcoming Atmosphere
offer: Tuesdays and Wednesdays Two Course Meal and a Drink £15.00 Per Person, 5pm – 10.30pm
3 Abbey Walk, Selby, YO8 4DZ. Tel: 01757428081
takeaway available 10% off menu price opening hours lunch Tuesday to Saturday 12.00 -2.30 evening dining Tuesday to sunday 5-10.30
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aneating Get the lowdown on the super healthy trend taking over social media June/July 2017
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Social media kings and queens will most likely be aware of the #cleaneating trend that has taken over Instagram in recent months, but for those who are left unsure, what is clean eating and how can you achieve it? If you’re looking to maintain a healthy lifestyle, this is the trend to follow. The popular diet seemed to become huge overnight with more and more users beginning to post pictures of their dishes accompanied with the hashtag ‘cleaneating’. The difference between clean eating and healthy eating is that with clean eating you only eat unprocessed or minimally processed foods, keeping them as close as possible to their natural form. The main objective is to avoid foods that are ‘ultra-processed’. Amber Locke, 47, is an author and has an Instagram following of 104,000. Her channel, @rawveganblonde,
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focuses primarily on promoting her healthy lifestyle and her dedication to the clean eating trend. She told us: ‘I think the term clean eating can mean different things to different people, but to me it implies eating a diet of fresh, unprocessed and predominantly plant-based foods - I enjoy eating a large proportion of them in their raw state. ‘I first experimented with a raw food diet about four years ago and it made me feel so great that I just carried on eating that way. I now eat roughly an 80 per cent raw diet.’ Now we know a lot of people aren’t open to new diet regimes unless definite results can be witnessed - so what outcomes can you expect when you start eating clean?
‘These days, people are generally more aware of the importance of diet and nutrition and the impact it has on your life as a whole. With Instagram offering a quick and easy platform for sharing ideas, visual inspiration and for being part of a community of like-minded people, it was a natural place for such a trend to flourish.’
Cutting out processed food and food in its least natural form, such as chocolate and crisps, will help you lose weight or maintain a healthy weight. As you’ll be eating a lot of fruit and vegetables too, you will start to benefit from glowing skin and hair. And, if you’re into that sort of thing, the colourful food will make for aesthetically pleasing pictures for a social media post. Amber told us: ‘I think, these days, people are generally more aware of the importance of diet and nutrition and the impact it has on your life as a whole. With Instagram offering a quick and easy platform for sharing ideas, visual inspiration and for being part of a community of like-minded people, it was a natural place for such a trend to flourish. We’re all encouraged to incorporate more fruit and vegetables into our diets and in their raw form they’re typically more nutrient-dense, alkalising and easier to digest so they feed and nourish your body with pure, living, high-vitality foods.’ So how do you get on board with clean eating? First,
you need to start shopping for the right kind of foods, as unprocessed or as minimally processed as you can find. This doesn’t have to be as intimidating as it sounds - it can include fresh fruit, nuts, farm fresh eggs, brown rice, wholewheat bread and pasta, unprocessed meat and even popcorn. Pesticide-free organic foods are preferable as they will help you to avoid consuming added hormones and chemicals. Amber added: ‘Clean eating is as simple as incorporating more raw fruits and veg into your diet, be it in the form of juices, smoothies or salads. You don’t have to eat 100 per cent raw to feel the benefits and starting by eating just one raw meal a day is a great way to put yourself on the highway to super-health and happiness.’ Clean eating looks like it is the latest diet regime to rival all the others - but will it stick around or is it just another social media fad that will eventually fade out? Let us know what you think by tweeting us at @WineAndDineYks and don’t forget to follow Amber’s Instagram page @rawveganblonde. u
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MICHELIN-STARRED TOUR OF YORKSHIRE
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We sneak a peek at the menus of some of our finest eating establishments e’re spoilt for choice in this county, with plenty of good pub grub and restaurants on offer. But what about those special occasions when we’re looking to treat ourselves to a meal with a bit of star quality? We’re talking Michelin stars, and we’ve got you covered. Pipe and Glass, South Dalton First on our journey, we head to South Dalton, Beverley, and into the Pipe and Glass. Owned by James and Kate MacKenzie, this Michelin-starred pub turned restaurant has plenty more awards to its name too, including The Good Pub Guide’s National Dining Pub of the Year in 2015. James MacKenzie has even appeared on the BBC’s Saturday Kitchen! Dessert - Trio of apples: Bramley and bramble crumble, sticky apple sponge, green apple sorbet.
Main - Daube of beef cheeks, roasted roots, pomme puree and red wine sauce.
The Box Tree, Ilkley We’re heading west now and up the moors to Ilkley, where we’ll find The Box Tree, one of the oldest buildings in Ilkley. The Box Tree has been in the town since the 60s, and has been a huge feature of the local community ever since. Their cooking is refined and skilful, with a classical French base. With a Michelin star awarded back in 2005, they’ve continued to achieve great success, including an Oliver Award for ‘Best Fine Dining & Outstanding Contribution’.
Dessert - Dark chocolate parfait, hazlenut crumb and black cherry ice cream.
Evening menu: Starter - White crab meat, pickled and fresh Radish, sea buckthorn, devilled brown crab crisps.
Now owned by Simon and Rena Gueller, they’ll entice you into trying a wide range of dishes from their modern French menu, all served in the fantastically vintage surroundings of their restaurant.
Main - 30-day aged steak, ox tongue fritter, pickled red onion, watercress and Yorkshire blue cheese salad, horseradish hollandaise and chips.
MENU SNEAK PEEK Lunch menu: Starter - Cauliflower veloute, salted apple and chives.
The Star Inn, Harome Next up, is The Star Inn, just outside of Helmsley. It received the honour of a Michelin star to compliment its name from 2002-2011 and reclaimed the award again in 2015. It offers modern Yorkshire cuisine at its finest and, aside from its menu, is happy to let guests in on the best local seasonal produce and where to find it.
With an ever-changing and evolving menu, they’ve recently updated their restaurant with a brand new private dining suite and a kitchen garden, meaning you’re guaranteed an ambience to match the cuisine. MENU SNEAK PEEK Lunch menu: Starter - A little jar of potted pork, sticky apple and crackling salad, sage butter, warm spelt toast. Main - ‘Proper’ ploughman’s, a selection of cheese, cold and cured meats, pickles, chutney and salad. Dessert - Baked dark chocolate, ‘Millionaire’ pudding, salted burnt butter ice cream.
Dinner Menu: Starter - Poached Scottish salmon, buttermilk puree, dill and pickled radish. Main - Fillet of hake, clam and smoked salmon chowder. Dessert - Apple souffle, cinnamon and vanilla crème anglaise.
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MENU SNEAK PEEK Starters: Forager’s Broth of early spring wild mushrooms, hedgerow roots and pickled beets, celeriac and harome shot wild rabbit ‘taco’. Rockpool of Hartlepool landed king scallop, shetland mussels, lobster, frozen oyster cream, buttered seashore vegetables and seaweed velouté. Mains: Pan-roasted skrei cod with musselbraised January king cabbage, Lincolnshire smoked eel, fresh horseradish and lindisfarne oyster velouté. Saddle of harome village shot roe deer ‘cooked over charcoal’ with smoked sweet potato, molasses ‘brack’, coffee bean carrot and game tea. Desserts: Morello cherry bakewell tart with sheep’s milk ice cream, toasted marzipan, sour cherries and pistachio. First of the Season gariguette strawberry shortcake soufflé with harome honey and lavender ice cream.
The Black Swan, Oldstead Not too far away, we have another Michelin star - there must be something in the water around these parts! We’re at The Black Swan at Oldstead now, just east of Kilburn. Here you’ll meet the Banks brothers, with James front of house and Tommy in the kitchen, crafting his delicious food. Their set menu is steeped in tradition, with a modern twist that adds to The Black Swan’s unique qualities. They rely heavily on local produce and so the menu changes with the seasons, meaning each visit will promise something new. MENU SNEAK PEEK Starters: Smoked eel and apple. Ox cheek. Mains: Pork with hispi cabbage. Monkfish with hen of the woods and broccoli. Desserts: Sheep’s milk with Douglas fir oil. Cake made from artichoke, chicory root and thyme.
The Yorke Arms, Ramsgill-in-Nidderdale Nestled among the idyllic surroundings of Gouthwaite Reservoir you’ll find The Yorke Arms, an old coaching house and shooting lodge from the 18th century that’s been transformed into an award-winning restaurant by its owner, Frances Atkins. Frances is a proud fellow of the Masterchefs in Great Britain, and is one of only six female Michelin chefs in the country. MENU SNEAK PEEK Starters: Langoustine, charred cucumber, jelly, dulse and rye. Artichoke, nutmeg soup and marjoram espuma. Mains: Truffled turbot, English lobster mousse, tomato and saffron. Sweet potato fritter, roasted vegetables, farro and wild mushroom. Desserts: 80% chocolate, basil, apple and toffee popcorn. Lime leaf ice cream, pineapple, toasted coconut and nougatine. The Man Behind The Curtain, Leeds From the open country to the streets of Leeds, our next visit takes us to Michael O’Hare’s The Man Behind The Curtain. This one’s a little different - with no set menu, you’ll get what you’re given but we assure you, you’ll love it. It’s set taster menu ranges between £60-£90 and boasts O’Hare’s experimental approach to food that almost looks too good to eat! His food truly is a work of modern art, something echoed by the restaurants decor. Michael O’Hare won the BBC’s ‘Great British Menu’ and now has a Michelin star to his name. But book fast, because tables are often reserved for up to a month in advance. And that’s the tour complete! Yorkshire certainly does have a lot to offer in terms of exquisite cuisine enjoy! u
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Why not pop in and try our traditional
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Tel. 01757 268372 Visit. www.rythrearms.co.uk
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Meet the CHEF PAOLO SILESU - IL PARADISO DEL CIBO, YORK 32 | www.wineanddineyorkshire.co.uk
Walking down York’s Walmgate, you’d be forgiven for bypassing Paolo Silesu’s restaurant, Il Paradiso Del Cibo - with its humble exterior hidden among the many establishments’s this street has to offer. But step inside and you’ll feel like you’re right in the heart of an Italian trattoria, which is exactly how Paolo likes it ‘Being Italian, I have this idea that a restaurant should be a place for families to gather and relax. I want my restaurant to feel like a living room. It’s very unpretentious.’ Us Brits love nothing more than stumbling upon an authentic, local restaurant or cafe when we’re abroad - often hidden down an unassuming side street away from the tourist traps - and thanks to Il Paradiso Del Cibo, we can do just that without leaving the Yorkshire border. Like any good Italian eatery, the food takes centre stage in Paolo’s establishment and the staff, with their cheery Italian charm, compliment it perfectly. He told Wine & Dine Yorkshire: ‘The
food should be the main attraction and it works! Simple, honest, healthy food. That’s what we do. I think that’s what keeps people coming back as well as our homely feel.’ Paolo himself comes packed with a CV that boasts roles at many of York’s Italian restaurant’s, including Little Italy, Silvano’s and Caesars. However, for Paolo, the town was still missing some of that foodie magic he knew and loved back home: ‘I dropped all the formalities often associated with top restaurants and found the right place: Small, compact, but with a homely feel, where over seven years I’ve transformed it from a deli and pizza bar into a full restaurant.’
Starting almost on his own, he now has over eight members on his all-Italian staff and serves what he unashamedly describes as ‘some of the best food you’ll ever taste in your lives.’ That’s quite a claim, but a claim that stems from a true belief in the food he creates: ‘The day I don’t feel like going to the restaurant is the time to change. If it doesn’t come from the heart, it isn’t done properly. We all have a real Italian heart and love what we do.’ For Paolo, it’s all about a passion for food bred into him from an early age, something that he is now very proud to have instilled in his own daughter too.
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‘My six-year-old cooks at home! She can cook herself a steak and sear a tuna already. It’s important for everyone to be involved with the cooking.’ This love for the food he creates clearly runs through every one of his staff. I was instantly greeted with cheery smiles when I stepped into Il Paradiso and sat down to try some of Paolo’s seasonal specials. The starter, Carpaccio Di Fassona smoked beef fillet filled with ricotta cheese and horseradish, seasoned with truffle oil - kicked everything off perfectly. The blast of flavour in the first bite with the hit of horseradish and peppery rocket, echoes through the course, tickling on the tongue as the more subtle ricotta sinks in. It’s a perfect melody and one that Paolo tells me comes from Italian peasants of yesteryear - they would use horseradish traditionally to break through their fattier cuts of meat. Paolo lights up every time I ask him about his food, and there’s always a story behind it. From here, we moved on to his Sardinian main course, Malloreddus Supergolosi. This is a lesser-known pasta dish in Britain, but a staple of the Sardinian diet, cooked with Malloreddus pasta, pork and fennel
sausage, saffron cream and chilli. The earthy notes created by the saffron dance on the tongue as the anise of fennel kicks in and lifts the dish. Again, another masterpiece of carefully considered flavours. They’re almost blasé about their cooking, to them it is child’s play - a natural thing. But don’t let that fool you. Paolo and his chefs are true experts, but none of it is forced. It comes from an innate understanding of the ingredients they use, born into them and honed over years of hard work. With his small restaurant almost constantly booked out, Paolo has opened up another in Sutton-on-theForest, handily named Paradiso on the Forest, though he is keen not to lose the heart and personal touch that makes Il Paradiso Del Cibo stand out: ‘I’m very humbled [by our success] but I know I can’t stop trying to maintain my standards and always improve. I’m happy doing what I’m doing.’ We can’t recommend a visit to one of Paolo’s restaurants highly enough. If you’re looking for warm, welcoming surroundings and food with a heart, this is the place for you. u
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COMPETITION TIME So much more than just a food festival…
The Yorkshire Dales Food & Drink Festival is returning on Saturday, July 22nd with John Torode and ‘The Amazing Ed Sheeran Experience’, and on Sunday 23rd with James Martin and a fabulous Adele tribute ‘Home Town Glory’. There’s free buses running from Skipton Railway Station and High Street all weekend, plus on-site parking, making getting there even easier.
more. Over 12s can also take part in Nigel Brown’s Cookery Academy. WATCH… With our Spirits & Cocktails Theatre, Beers & Bangers Tent and the Wine & Cheese Tasting Marquee, there’s plenty to keep you busy. DANCE… Brilliant tribute acts will be supported throughout the weekend by a range of local Yorkshire bands.
EAT, DRINK & LAUGH… From artisan producers, to award winning brands and products, you can be sure there’ll be something for everyone.
SLEEP… The camping and caravanning fields are located right next to the festival and to make things really easy you can park near your pitch too.
PLAY… Expect to see a Pets at Home petting farm, an old fashioned Punch & Judy Show, a tractor to sit in and lots
Tickets for the festival are available online now from www.yorkshiredalesfoodanddrinkfestival.com
COMPETITION PRIZE By answering one simple question you could be in with the chance of winning 2 x Celebrity Weekend Tickets. These tickets include entrance to the festival, car parking and two Celebrity Chef shows (Saturday’s show is John Torode and Sunday’s is James Martin).
Send your answer along with your name, postal address and daytime contact number to: Wine & Dine Yorkshire, CreateTVT, Community House, Portholme Road, Selby, YO8 4QQ or email firstname.lastname@example.org.
To enter, answer the following question: Which TV chef from Hull did we interview in this issue?
The prize draw winner will be chosen at random on Friday, July 7 2017. Good luck!
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WHAT’S IN OUR
This issue, we’re sharing the contents of our shopping basket with you. From Prosecco ice lollies to craft beer and tea bags that turn in to flowers in front of your eyes - we’ve got it all covered What is it? Kettle’s Limited Edition Goats Cheese and Balsamic Onion Crisps
INE L INE & D
Where can I get them? All major supermarkets, £1.99 Why do I need it? They haven’t been released yet but keep an eye out for Kettle’s limited edition twist on the usual cheese and onion crisp. Its Goats Cheese and Balsamic Onion crisps will be available throughout summer in all major supermarkets.
What is it? Punk IPA, Brewdog
What is it? Water Infuser Bottle Where can I get it? Cath Kidston, £16 Why do I need it? Water infusers allow you to incorporate different flavours into water, making drinking water more enjoyable and a healthier alternative to buying flavoured bottled water. We’re always reminded to keep hydrated, and let’s be honest, water can sometimes get a bit tedious. This water infuser will brighten up your tap water and save on splashing out on flavoured bottles in the long run.
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Where can I get it? Sainsbury’s, Tesco, Waitrose and Morrison’s £1.75 Why do I need it? Brewdog prides itself themselves on using new world hops to create an explosion of tropical fruit and an all-out riot of grapefruit, pineapple and lychee before a spiky bitter finish with this IPA. Brewdog is masters of the craft-ale surge and its Punk IPA proves just why that is. Created as a tribute to the classic IPAs of yesteryear, Brewdog’s given it a modern twist to compliment any beer drinking occasion. We love it!
What is it? Florette Superfood Smoothie Mix Where can I get it? All major supermarkets, approx £1.50 Why do I need it? Want to stick to your health kick but struggle to find the time? This smoothie mix will ensure you get the nutrients your body needs without even having to think about it. Just add your favourite fruit and juice.
INE L INE & D
What is it? Flowering tea Where can I get it? tealyra.co.uk, £4.51 Why do I need it? What better to buy with a teapot than tea? Once you drop the teabag into boiling water, the tea bag unfolds before your eyes like a flower. It looks beautiful and tastes great!
INE L INE & D
What is it? Montezuma’s Salted Caramel Truffles Jar Where can I get one? Waitrose, £20 Why do I need it? Don’t let the price tag put you off, these truffles from family run chocolatiers, Montezuma, are as delightful to eat as they are to look at. It may sound odd, but these chocolates are lightly seasoned with salt, unleashing a whole new dimension of flavour. The business prides itself on being an ethically minded company, meaning you can treat yourself, guilt free!
What are they? Gin & Tonic and Prosecco & Peach Bellini ice lollies Where can I get them? Aldi, £2.99 Why do I need them? Just in time for summer, Aldi has released two different flavoured alcoholic ice lollies - Gin and Prosecco & Peach Bellini flavoured. They contain 4.5% alcohol and are set to be hugely popular over summer.
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What’s on the market?
The Blacksmiths Country Inn, Rosedale Abbey, Pickering Leasehold: Guide Rent - £45,000 pa Set close to the delightful village of Rosedale Abbey and nestled within the North Yorkshire Moors National Park, this former 16th century inn could be the perfect acquisition The Blacksmiths Country Inn is an iconic property within the North Yorkshire Moors National Park, and with tourists flooding to the area regularly, this inn offers amazing potential to become a leading venue as well as the added bonus of potential
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function and wedding trade, should the new owners wish to take that route. Andrew Spencer from Fleurets told us: ‘The Blacksmiths Country Inn is a long-established site that has the potential and space to do marquee-based weddings in the gardens in
addition to the three obvious income streams.’ With nineteen en-suite rooms on offer, there’s plenty of business to be gained. Not only this, but with four superior rooms sitting separately from the rest, each one with French windows that open out on to private gardens, the potential of The Blacksmiths Country Inn is hard to ignore. Surrounded by extensive gardens, the property comprises of a detached stone built, two storey building with additional single storey buildings to the rear, all of which are topped by pitch slate roofs. Walking through the front doors, you’ll be lead to the front bar, with a combination of fixed and loose seating, wooden benches and an open fire to top off that cosy, country feel. The servery then extends towards another larger public bar to the rear, serving food. It doesn’t stop there though, this property really does have a lot to offer. Additional rooms connected to these public areas include residents’
lounges, which are currently used for meeting, reading and relaxation. On top of all this, is the separate 60 cover restaurant which has been fitted to an exceptionally high standard, alongside a fully fitted commercial kitchen, meaning you’ll be good to go almost as soon as you’ve got the keys. Other rooms include a separate hotel reception and office, storage, ladies and gents WCs and access to an upland beer cellar. Despite everything going for it, the real winner for us is The Blacksmiths Country Inn’s location. With four acres of gardens surrounding the property that offer breathtaking views of the moors, this truly is a North Yorkshire gem. For more information on The Blacksmiths Arms Country Inn, please contact Fleurets Leisure Property Specialists by telephone: 0113 234 0304 or email: email@example.com, quoting the reference N-722024. u
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British produce is at its very best over the next two months. Weâ&#x20AC;&#x2122;ve pulled together some summer recipes for you, all perfect for al-fresco dining with friends
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CRAB LINGUINE WITH WHITE WINE, RED CHILLI AND GARLIC Ingredients 400g dried linguine 4 tbsp olive oil 3 cloves garlic, chopped 1 fresh red chilli, deseeded and chopped 1 whole cooked crab, picked, or around 100g brown crabmeat and 200g fresh white crabmeat Splash of white wine Squeeze of lemon Handful of parsley leaves, finely chopped Method 1. Boil the linguine for one minute less than the packet instructions and stir well occasionally so it doesnâ&#x20AC;&#x2122;t stick.
2. While the pasta cooks, gently heat three tablespoons of olive oil with the chilli and garlic then turn the heat up and add the white wine. 3. Simmer everything until the wine and olive oil come together, then take off the heat and add the brown crabmeat, using a wooden spoon to mash it into the olive oil to make a thick sauce. 4. Once the pasta is cooked, take it off the heat and use a pair of tongs to lift the pasta from the water into the sauce. 5. Off the heat, add the white crabmeat and parsley and stir well. Add a drop of pasta water if it starts to stick. Drizzle with the remaining oil and add a squeeze of lemon juice.
STRAWBERRY GIN Ingredients 700ml good quality gin (we love Hendrickâ&#x20AC;&#x2122;s). 400g British strawberries. 100g caster sugar. Method 1. Sterilise a 1.5 litre Kilner jar.
2. Mix the gin with the strawberries and caster sugar in a large bowl and pour into the jar. 3. Put in the fridge and stir every two days for three weeks. 4. Strain through a muslin cloth to remove any seeds before serving over ice with tonic, or get creative with cocktails!
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ROAST SALMON AND VEGETABLE BAKE Ingredients (serves 2)
100g cherry tomatoes, halved
200g baby potatoes
Handful of olives
100g green beans
Glug of olive oil
1/2 bunch fresh basil
2 salmon fillets 1/2 a lemon
Method 1. Preheat oven to 200C/gas mark 6. 2. Boil the potatoes for 10 minutes, or until cooked through and add the green beans for the last two minutes.
3. Drain and tip into a roasting tray and add the tomatoes, the olives and half the basil leaves. Toss together with a glug of olive oil and season.
lemon and lightly season.
4. Drizzle the salmon with olive oil and squeeze over the juice of half a
6. Roast for 10 minutes or until cooked through.
5. Lay the salmon fillets on top of the vegetables, skin-side up, and top with two slices of lemon on each.
ROAST CHICKEN WITH PEPPERS AND FETA Method 1. Heat oven to 200C/gas mark 6. 2. Mix the crushed garlic and oregano with the lemon juice and three tablespoons of oil to make a dressing. 3. Score the chicken legs and put the chicken into a roasting tin. Rub with two tablespoons of the dressing, stuff the squeezed lemon shells into the cavity and roast for 30 minutes. 4. Tip the peppers, onions, garlic and courgettes into a bowl and mix with the remaining oil and season with salt and pepper. 5. After 30 minutes, put the vegetables around the chicken and roast for another hour.
3 large peppers, cut into chunks
1 garlic bulb, three cloves crushed
3 small red onions
2 tbsp chopped oregano
4 large courgettes, cut into chunky wedges
2 lemons, one juiced and the other cut into wedges
3 tbsp chopped mint, plus a few sprigs to serve
4 tbsp olive oil
200g feta cheese, crumbled
6. Remove the chicken from the oven, cover with foil and leave to rest. Empty the fat from the roasting tin, skim and return the juices to the tin. Add the lemon wedges, mint, feta, chickpeas and remaining dressing.
1 whole chicken
400g can chickpeas, drained
7. Serve with warm, crusty bread.
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BROAD BEAN SALAD Ingredients
2 cloves garlic, minced
500g bag frozen broad beans, cooked according to the pack
Half a bunch fresh parsley, chopped
2 medium fresh tomatoes, chopped
3 tbsp olive oil
1 small onion, diced 1 cucumber, diced Method 1.Combine cooked broad beans, tomatoes, onion and cucumber in a salad bowl. Toss with garlic, parsley,
1 lemon, juiced
1 tsp ground cumin Salt and ground black pepper to taste lemon juice and olive oil. Season with cumin and salt and pepper to taste. Can be served room temperature or cold. Thatâ&#x20AC;&#x2122;s all there is to it. Easy and delicious!
STRAWBERRY AND LEMON MUFFINS
Ingredients (makes 12)
4 tbsp dark brown sugar
4 tbsp vegetable oil
1 lemon, zested and juiced
150g strawberries, hulled and chopped
125g plain flour
1. Preheat oven to 190C /gas mark five and line a muffin tin with muffin cases.
100g wholemeal flour 1/2 tsp salt 1 tsp baking powder
2. In a bowl, lightly beat together the oil, milk and lemon juice.
100g caster sugar
3. In a separate bowl, mix the lemon
zest, flour, salt, baking powder, brown sugar, caster sugar and egg, then stir the strawberries into the mixture. 4. Stir in the oil mixture until it is moist and then fill up the muffin cases until they are about three quarters full with the batter. 5. Bake for 25 minutes, or until a skewer comes out clean. Allow to cool for 10 minutes before removing from the tin.
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YHS - SPECIALISING IN THE SUPPLY OF CLEANING PRODUCTS YHS is a small and friendly hygiene and janitorial distribution company supplying and delivering to businesses based in and around Yorkshire. Their aim is to be a one-stop shop for all your hygiene and janitorial supplies, which includes a range of catering products, cleaning equipment and medical supplies, to name just a few. We had a chat with YHS to find out a little more about their business:
customers, we soon realised there was a need for these products. In 2010, we launched YHS as the demand for janitorial supplies was high yet the lack of suppliers was extremely low.
coming to the market. Being a local independently run distributor gives us that opportunity, one that buying through a stationery catalogue or an online website does not.
What elements of the business are you most proud of?
What does the future hold for YHS?
We feel that offering local businesses and premium products delivered direct, by us at below market prices, has to be what we are most proud of.
We aim to become Yorkshire’s largest supplier of catering and janitorial supplies. With the recent increase in our catering range, and a huge selection of cleaning and disposable paper currently stocked, our presence increases by the week!
How was the company initially established?
What makes YHS stand out from other businesses offering similar services?
YHS was initially started through our commercial cleaning company YCC. Due to constant requests to source business supplies for our cleaning
We regularly visit our customers on site and advise on cost-saving initiatives, as well as new products
If you’re interested in YHS’s services, get in touch with them on: 01757 213322 or email: email@example.com u
Specialising in the supply of catering and cleaning disposables • CATERING DISPOSABLES • JANITORIAL & HYGIENE SUPPLIES • CLEANING EQUIPMENT • CLEANING MATERIALS & CHEMICALS • DISPOSABLE PAPER SUPPLIES
CASH & CARRY NOW OPEN TO TRADE & PUBLIC
Contact us on: 01757 213322 Opening times Monday - Friday 9am-4.30pm | www.y-h-s.co.uk | firstname.lastname@example.org UNIT 9, OAKNEY WOOD COURT, SELBY BUSINESS PARK, SELBY, NORTH YORKSHIRE, YO8 8FN
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dates for the
THE BEST OF EVENTS AND ENTERTAINMENT THROUGHOUT YORKSHIRE
CHOCOLATE TRUFFLE WORKSHOP EVERY WEDNESDAY, 4PM, AND SUNDAYS, 1.30PM You’ll be shown how to create your own chocolate truffles and you’ll learn how to professionally temper chocolate so you can hand dip and then decorate your chocolates before beautifully packaging them to take them home to show off, share or just enjoy. £17.50 per adult, £12.50 per child or £55 for a family of 4 (2 adults and 2 children). York Cocoa House Tel. 01904 675787
AFTERNOON TEA TOUR OF YORK EVERY THURSDAY, FRIDAY, SATURDAY AND SUNDAY, 1PM Hop on to start your journey through the fascinating world of tea and history. From Asia to Britain with a halt in the Middle East, discover what has made and continues to make tea-taking a timeless and much-loved tradition across the world. Treat yourself to an afternoon of tea, scones, cakes and more as you travel places and times you didn’t think could be reached in York. Book at www.toursinadish.com
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YORK FARMERS’ MARKET FIRST FRIDAY OF EACH MONTH York’s Farmers’ market welcomes quality traders selling locally and ethically sourced produce in St. Sampson’s Square; freshly baked bread from Haxby Bakehouse, the freshest salmon from The Real Catch in Hull, venison from Round Green Farm in Barnsley, award-winning pies from Voakes Pies at Whixley, quail, duck and hens’ eggs from Church View Eggs, Wakefield, and much more. Tel. Peter Heald 01943 851204
SUNDAY LUNCH FROM HOME PACKAGE EVERY SUNDAY, 2PM-6PM In your own private dining room you can enjoy a three-course Sunday lunch with your loved ones. Included in the package are traditional board games, a Nintendo Wii and a DVD Player, offering a traditional Sunday with no stress nor arguing over who’s doing the washing up. £30-£40. The Grand Hotel & Spa, York Tel. 01904 380038
THE YORKSHIRE POST FOOD AND DRINK SHOW 2017 JUNE 2ND, 3RD AND 4TH
This flagship event of the Leeds Food and Drink Festival is now in its seventh year. More than 100 exhibitors will be showcasing the region’s finest food and drink. Millennium Square, Leeds
THE GREAT YORKSHIRE VEGAN FESTIVAL
SATURDAY 17TH JUNE, 11AM-5PM The biggest vegan event in Yorkshire! A bi-annual festival that celebrates veganism, and educates that veganism is healthy, affordable and fun. Stalls include, vegan foods, cosmetics and clothes. Leeds First Direct Arena Tel. 0844 248 1585
THE DALES FESTIVAL OF FOOD & DRINKS MONDAY 17TH - TUESDAY 18TH JUNE
The Leyburn event celebrates the very best of locally produced food and drink and attracts crowds from around the region. Entry is free. Leyburn, North Yorkshire dalesfestivaloffood.org
MAKE AND BAKES FESTIVAL MONDAY 24TH – TUESDAY 25TH JUNE
Celebrity Great British Bake Off bakers Paul Hollywood and Candice Brown will appear, and you can also learn new skills such as stone carving, chocolate making and knitting. Ripley Castle, Harrogate
HOMEGROWN FOOD FESTIVAL
PONTEFRACT LIQUORICE FESTIVAL
SUNDAY 25TH JUNE, 10AM-5PM
SUNDAY 9TH JULY, 10AM-4PM
The year’s theme is the great outdoors and will see its usual enticing food and drink stalls, live music and fun things for all the family. The Applegarth, Northallerton Tel. 07902 252938
This festival is held every year in July and celebrates the link which Pontefract holds between the small town and the sweet plant. As ever, there are fun things for all the family.
HALIFAX FOOD & DRINK FESTIVAL
SATURDAY 1ST – SUNDAY 2ND JULY A free event that takes place in a number of town streets, around 100 stalls and exhibitors promoting a wide range of food and drinks, as well as a live kitchen demonstration. Southgate, Corn Market, Russell Street and the Woolshops
THE GREAT BRITISH FOOD FESTIVAL
WETHERBY FOOD FESTIVAL
FRIDAY 28TH – SATURDAY 29TH JULY
Now in its fourth year, Wetherby Food Festival is bigger and better than ever. Providing entertainment such as live music, a fun fair, children’s cooking classes, Man V Food and a duck race! Boston Road, Wetherby
A hugely popular event which is fun for all of the family. Activities include children’s cooking classes, live music, man v food, and Bake off stage where Great British Bake Off contestants take over and give regular talks. Castle Howard, York
FRIDAY 7TH – SUNDAY 9TH JULY
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There has never been a better time to come and visit our modern pub and sample the quality food and well stocked bar.
ing Meal, Sunday Lunch or a Private Functio TUESDAY
STEAK NIGHT 2 delicious steaks and a bottle of house wine £29.00!
£25.00 for 2 Starter, main and a bottle of wine
Served between 12pm - 3pm Lamb, pork or beef
LIVE MUSIC KEEP AN EYE ON OUR FACEBOOK PAGE FOR DETAILS
Join us for Lunch. Evening Meal, Sunday Lunch or a Private Function Join us for Lunch. Evening Meal, Sunday Lunch or a Private Function
Drink Opening Monday - 6-close Tues-Thurs - 12-2pm / 4-close Friday - Sunday - 12-close
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Food Opening Monday – Closed Monday 17.00 - 23.30 Tuesday - Thursday – 4-9pm Tuesday - Thursday Friday & Saturday 2-9pm 9.00 - 14.30 & 16.00 –- 23.30 Sunday – 12-5pm (Sunday Lunch) & Friday & Saturday 9.00 - 23.00 5-8.30pm (Pie, chips Sunday 12.00&- peas 22.30night)
Monday 17.00 - 23. June/July 2017