Food & Lifestyle cover
Our 80th Birthday Celebration kicks off with the launch of the new Bailey
Included in your amazing deal on any new Bailey during this promotion, you will also receive:
O Free first service O One of the new 130v leisure batteries absolutely FREE O Free caravan storage until end of December PLUS UP TO £1000 OFF ANY PREOWNED CARAVAN ON SHOW! 1931
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Food 2, 3 new
Royston butcher Jamie Attwood has won eight gold awards for his sausages. Rachel Parry meets him
Prime porkers: Jamie Attwood and his award-winning sausages
Linked to success ROYSTON butcher Jamie Attwood knows what goes into making a good sausage and he’s got seven gold awards to prove it. Jamie, of Attwood’s Butchers on Midland Road, trained as a butcher 23 years ago, after leaving school at 16. Originally from Halesowen, he learned the basics with a large firm in the West Midlands before broadening his skills with a familyrun butchers where he learnt the art of making sausages. Since setting up his own shop in Royston six years ago, he has taken the basics of that traditional family recipe and developed it. Keen not to disclose his secret, Jamie does not reveal the recipe in full, but believes high quality meat is at the centre of his success. “I know exactly what goes into the sausages and where it has come from. It may sound obvious but the meat is the most important ingredient, all my meat is high quality and comes from Yorkshire.
Why new ice cream is hot stuff By Simon Crane A fiery new ice cream made with chilli jam has been launched. The Yummy Yorkshire Ice Cream Company at Upper Denby has joined forces with The Chilli Jam Man to create the flavour, using a garlicfree chilli jam. Yummy Yorkshire approached Simon Barrett, the man behind the Chilli Jam Man brand, about using his jam. When they heard that one his customers had recommended putting the jam on top of vanilla ice cream they decided to make their own version. It’s described as ‘strong with a warm aftertaste’ and has a light ginger colour with flecks of chilli throughout.
“For the sausage to look good and taste good it needs to have a high quantity of meat and not too much rusk or water. This will give it the right consistency and avoid shrinking when cooked.” The approach is a winner with judges at the British Pig Executive (BPEX) Roadshow in which he’s twice entered his sausages and won. After picking up three gold awards at the competition in Harrogate last year, Jamie entered four varieties – chilli and garlic, tomato, cracked black pepper and traditional pork – into February’s roadshow in Newark. They gained him a further four gold awards, with the judges marking them sausages at above 95 per cent. He says: “I enjoy entering the
competitions because it’s reassurance and recognition that I'm doing things right. In my eyes there are no bigger critics than the BPEX judges and I’m always open to suggestions on how to improve.” Now that Jamie has created goldstandard sausages he wants to do the same with pork pies. "Where I come from the meat in a pork pie is grey but in Yorkshire it’s pink. People are very fond of pork pies in this area which means it’s a hard recipe to master. It’s a case of trial and error, just as it was with the
sausages, trying it, then tweaking it. “We have only just started making the pork pies but they are already selling out so we must be doing something right. Making the pastry is challenging but it’s still early days. I will continue tweaking the recipe until entering them into a competition for feedback from the experts, but in the meantime I’m always open to suggestions from the other experts – my customers.”
Jamie Attwood Butchers, 164 Midland Road, Royston
FOOTBALL CLUB CHARITY RACE NIGHT in support of Weston Park
Friday 29th April
– Privately Owned –
Lord Nelson Barnsley Road, Hoylandswaine, near Penistone. Telephone: 01226 762324
Serving traditional homemade food with local fresh produce. Homemade real chips.
MOTHER’S DAY BOOKINGS NOW BEING TAKEN DAILY OFFERS Available until end of April. MONDAY – 20% off food all day TUESDAY – Free dessert with any main course purchased WEDNESDAY – Fish, Chips, Mushy Peas & Bread and Butter only £5.95 THURSDAY – QUIZ NIGHT from 9pm. Loads of giveaways and prizes. £150 Jackpot FRIDAY – STEAK NIGHT, 2 steaks, FREE bottle of wine or two FREE desserts £25 SUNDAY – 3-COURSE SUNDAY LUNCH £12.95
VALID UNTIL END OF APRIL
£5.00 OFF MEAL for 2
or £10 OFF MEAL for 4 with this voucher (Not to be used in conjunction with any other offer or bank holidays). TERMS & CONDITIONS APPLY.
NEW MENU OUT NOW Food & Lifestyle | 3
Open Monday to Saturday 7am - 5pm Telephone and delivery orders welcome
8 Regent Street South
Barnsley S70 2HT I Tel. 01226 299978
(100 yds from Barnsley Interchange)
“SOURCING THE VERY BEST IN LOC AL PRODUCE”
A different approach from other café bars There is something very different about Viva Cafe Bar and Restaurant. It’s a unique and vibrant venue, offering traditional English food but with a modern twist. Located on back Regent Street, just up from Paul Wilkinson’s Barbers, the cafe bar has brought life and flavour to the heart of Barnsley, providing a first class service to its customers with no compromises. Chef and patron, Dean Lynch, has gained a wealth of experience in the kitchens of some of the best places to eat in Barnsley before embarking on his ambition to open his very own town centre venue. The result is a magnificent English cafe bar which provides Barnsley folk with exactly what they want - amazing quality food at an affordable price. In the short time Viva has been open, its commitment to making English dishes from the best locally sourced ingredients has made it one of Barnsley’s most popular eating venues. Keen on striving to be as good as they possibly can, Viva’s menu is traditional but varied, offering a mix of signature dishes and classics with healthy eating, fat free and coeliac friendly options available. Open from 7am to 5pm, Monday to Saturday, a choice of breakfast specials range from light bites and hot sandwiches to full breakfasts.
Priding itself on its ability to provide good food fast, Viva has a selection of hot and cold sandwiches, paninis, fresh salad boxes and jacket potatoes, to eat in or take away. The cafe bar has become renowned for its signature dishes which keep customers coming back in their droves. These include home-made pies and quiches – done the same way as the Down to Earth restaurant did 20 years ago – chunky chips and sexy
cd Viva will ensure guests are treated to beautiful, mouth-watering dishes and first class customer service with a vibrant atmosphere
salads to name but a few. Viva have their own Delia expert, Gary Izard, whose cakes are simply to die for. These include home-made carrot cake, traditional Victoria sponge and Choccywoccydoodah – full of choccy goodness. For those who have got time to visit Viva and eat in, please cast your eye upon the walls and take some time out to admire the artwork on display. The walls are adorned with stunning
work by local Barnsley artists which are all available to buy. Truly unique and magnificent. Its warm and intimate surroundings mean Viva is an ideal setting for evening events. Once a month, throughout the year, Viva host an alternative cuisine menu, providing great food and entertainment. In addition Viva also offer an extensive outside catering and function service for those wanting to hold an event or special occasion at this stylish venue. Please phone 01226 299978 and ask to speak to Dean. Whatever the occasion, Viva will ensure guests are treated to beautiful, mouthwatering dishes and first class customer service with a vibrant atmosphere. Menus are tailor-made to suit an individual’s budget and taste. Viva offer a local delivery service before midday. For more information and news on forthcoming events please visit our website www.vivacafebarandrestaurant.co.uk
or find us on Facebook and join our page Viva Cafe Bar & Restaurant! Love food! Love Viva! Viva Fever!
Try Viva’s catering service for private and commercial events: I Christenings I Corporate Hospitality I Funerals I Parties I Weddings I Buffets We will advise, plan and create that special menu whatever the occasion. Call us to discuss your requirements and get a quote
01226 299 978
BECOME A FACEBOOK FAN – FIND US AT VIVACAFEBARANDRESTAURANT
WE OFFER A QUALITY SERVICE WITH NO COMPROMISES
Food 4, 5
Craftswoman Mary Mitchel has established a reputation by transforming knives, forks and spoons into pieces of jewellery. Rachel Parry reports
Cutting it with cutlery LIKE Uri Geller, Mary Mitchell is best known for bending spoons. An old crafts book found at a car boot sale 20 years ago introduced Mary to the art of making jewellery from cutlery. She has been bending tableware into accessories ever since. Mary does not claim to achieve this through the power of her mind and happily admits to using pliers and other tools. “Making jewellery from cutlery was popular with art students in the late 60s and early 70s and it’s become a hobby for myself and my husband Michael,” says Mary, of Barugh Green. “We love the challenge of giving it a new lease of life.” Mary can often be found at antiques markets and auctions sourcing antique electro plated nickel silver tableware to transform into jewellery. Tea spoons become earrings, ornate berry spoons and sugar tongs are twisted into bracelets and children’s forks are carefully moulded into rings. The process is not always easy
but she enjoys it all the same. “The metal can’t be heated as it would fetch the silver off so each piece is bent using hands and pliers to manipulate it before it’s buffed,” says Mary. “But the metal does not always want to bend and we do end up with a lot of snapped cutlery.” Mary first made the jewellery for family and friends but as interest grew, she began selling pieces at the Friends of Cannon Hall craft shop and fairs under the name ‘Crazy Cutlery’. “The comments we always get is ‘that’s different’ or ‘it’s not what I expected’, but the jewellery has caught on, especially with silver becoming more fashionable. It’s also
popular with people from Sheffield as a lot of the cutlery we use was made there. “We have been asked to do bespoke pieces for gifts and weddings. People also ask us to make them a piece of jewellery from cutlery they have inherited.” Mary and Michael have studied NCFE Silversmithing at Barnsley College and Mary is the treasurer for the Northern Arts and Crafts Guild. Crazy Cutlery will be on display at The Friends of Cannon Hall craft fair between 11am and 4pm on Easter Sunday and Monday. It will feature crafts from local artists including pottery, mirrors, leather bags and cards.
Challenge: Mary Mitchell with some of her creations, left.
NEW VENUE St. Pauls Church Hall, Burton Road
TUESDAY 5.00pm & 7.00pm WEDNESDAY 1.00pm Michelle. Telephone 07852 292777 MONDAY
Darfield Valley Methodist Church @ 6.30pm Michelle Tel. 07852 292777
Darfield Valley Methodist Church @ 9.30am Michelle Tel. 07852 292777
Monk Bretton Community Centre @ 1.00pm Michelle Tel. 07852 292777
“For Indian Cuisine served at its best” Specialist in Indian & Bangladeshi traditional foods & balti cuisine APPETISERS
CHEF’S SIGNATURE DISHES
Tandoori Mix £2.95 Meat or Vegetable Samosa £2.00 Onion Bhaji £2.00 Thinly chopped onions deep fried with spices Garlic Mushrooms £2.00 Mushrooms cooked in spices and garlic, served on flaky pastry Prawn Puree £2.90 Cooked in mild creamy sauce, served on flaky pastry King Prawn Bhaji £3.90 Spicy king prawns served on flaky pastry Chicken Tikka £2.50 Chicken charcoal roasted in exotic spices Chicken Pokora £2.50 Deep fried diced chicken in breadcrumbs Chicken Chatt £2.50 Cooked in spices and served in flaky pastry Aloo Chatt £2.20 Cooked in spices and served in flaky pastry Tandoori Chicken £2.50 Quarter spring chicken charcoal grilled Sheek Kebab £2.50 Minced lamb cooked in a tandoor Shami Kebab £2.50 Mixed Kebab £3.50 Assortment of kebabs
Dear guest if you like spicy food these are the dishes our Chef recommends C-S Murgh £5.50 This aromatic dish is prepared in a very spicy sauce with onion, peppers, tomatoes with our Chef's own innovative spices C-S Gusth £5.50 Tender pieces of lamb cooked in a very spicy sauce with onion peppers, tomatoes with our Chef's own innovative spices C-S Murgh Tikka £5.50 Charcoal grilled chicken in Tandoor prepared in a spicy sauce with onion, peppers, tomatoes with our Chef's own innovative spices C-S Sabjee £5.50 Mixed vegetables cooked in a spicy sauce with onion, peppers, tomatoes with our Chef's own innovative spices C-S Murgh Tikka Jalfrezi £5.50 Cooked with grilled onions, peppers, green chillies in fairly hot spices C-S Chingree £5.50 King Prawn prepared in a very spicy sauce with our Chef's special sauce C-S Handi Chicken or Lamb £5.50 Tender chunks of lamb cooked in a thick sauce with extra spices C-S Handi Chicken Tikka £5.50 Charcoal grilled chicken cooked in a thick sauce with extra spices
All tandoori dishes are served with salad and mint sauce Chicken Tikka £5.00 Tandoori Chicken £5.00 Hari-Lal Murgh £5.50 Chingri Sizzler £7.50 Tandoori Mixed Grill £6.50 Murgh Sizzler £5.50
Tandoori Mix Bhuna £5.50 Tandoori chicken & sheek kebab, chicken tikka & lamb tikka cooked in a specially prepared sauce,heavy spices, fried onions, fried ginger, garlic & coriander. Dahi Murgh £5.30 Marinated chicken chargrilled & prepared with a sweet & sour sauce
Murgh de Gama* £5.30 This recipe is from the Goa region. Marinated chicken cooked with a methi sauce and steam cooked baby potatoes Pili-Pili Chicken*** £5.30 This dish is an Indo-Kenyan version and it's a fabulous dish for heat lovers. Prepared in very hot spices with pot roasted green chillies and Bali Mosala sauce Murgh Bemsil £5.30 Chicken cooked with onion, pepper & fresh ginger Jal Murgh*** £5.30 Chicken prepared in hot spices with green chillies and grilled onions Sarson Ka Murgh* £5.30 Barbecued chicken breast, cooked in spicy yoghurt based sauce blended with peppers, tomatoes & garlic. Finished with wholegrain mustard for a crunchy texture Tikka Bhuna £5.30 A medium strength dish, cooked with Chef's special herbs Tikka Saag £5.30 A medium spices & herbs with spinach Chef's Balti Chicken Tikka* £5.30 Chargrilled chicken in medium spices and garnished with stir fried onions and peppers Achar Gosht* £5.30 Lamb in fairly hot spices with Indian Pickle sauce Shahi Chicken* £5.30 Prepared in medium spices with onion, peppers and mincemeat Gosht Kalia*** £5.30 Strips of tender lamb cooked with onion, ginger, garlic and chilli in thick hot sauce (very hot) North Indian Chilli Chicken*** £5.30 Cooked with fresh green chillies with a fairly hot sauce
Dil Raj Special £6.50 This dish is cooked with chicken tikka, lamb tikka, tandoori king prawns & baby potatoes Dil Raj Multani Special* £7.50 This dish is cooked in medium spices with jumbo king prawns, fenugreek leaves, mushrooms, coriander & tomatoes Chicken Tikka Nagrj**** £5.30 Barbecued chicken breast cooked with special spices with Indian naga chilli Jarey-Ka-Special £5.30 Chef's unique recipe Mixed Tikka Karai £5.50 Chicken tikka, lamb & tandoori chicken cooked with grilled onions and pepper Key: Vegetarian (v) Medium* Fairly hot** Very hot***
TRADITIONAL DISHES Veg £4.20 Chicken £4.50 Meat £5.30 Chicken Tikka £5.30 King Prawn £7.95 1 Curry (medium hot, cooked in rich spices)* 2 Dupiaza (cooked with chopped onions)* 3 Bhuna (cooked with onions and peppers)* 4 Rogan Josh (cooked with fresh tomatoes and lightly spiced)* 5 Madras (cooked in a hot spicy sauce)*** 6 Vindaloo (cooked with selected spices and potatoes)*** 7 Ceylon (cooked with coconut in rich sauce)** 8 Kashmir (cooked with cream and mixed fruit)* 9 Malaya (cooked with pineapples and cream)* 10 Dhansak (cooked with lentils, hot, sweet and sour)* 11 Methi* (Deliciously medium spicy dish with fenugreek and coriander)
HOT AND SPICY Veg £4.20 Chicken £4.50 Meat £5.30 Chicken Tikka £5.30 King Prawn £7.95 Tawa* Cooked in paprika, onions, tomatoes and herbs with a touch of garlic and shredded ginger Jeera* Cooked with cumin and chef's special spices Hariyali* Cooked with various spices, chopped fresh spinach, fresh mint and coriander
Sagwalla (spinach)* Cooked with fresh finely chopped spinach, fresh herbs and spices Hari mirich bhuna*** Cooked with onions, ginger, pepper and fresh chopped green chilli Peri peri massala*** Cooked with fresh ground dried red chilli and coriander in a thick spicy sauce Jalfrezi** Hot and spicy cooked with mixed peppers, onion and fresh green chillies
MOTHERING SUNDAY 3RD APRIL
SPECIAL BUFFET OPEN ALL DAY 1 PM - 4 PM LUNCH BUFFET 5 PM - 10 PM NORMAL MENU
KIDS UNDER 5 EAT FREE - KIDS UNDER 12 EAT 1/2 PRICE
OPEN THROUGHOUT THE EASTER HOLIDAYS BOOK EARLY TO AVOID DISAPPOINTMENT
View our Full Menu online at: WWW.ORIGINALDILRAJ.COM
Opening Hours Monday to Friday 5.30pm till 11pm; Saturday 5.00pm till 11.30pm Sunday 5.00pm till 10pm; Including all Bank Holidays
EMAIL:ORIGINAL.DILRAJ@HOTMAIL.CO.UK YOUR SATISFACTION IS OUR SUCCESS
save your valuable time by ordering your favourite takeaway meals by telephone & collect at your convenience to enjoy in the comfort of your home.
01226 202 606
01226 299 567
8/12 High Street, Dodworth, Barnsley, S75 3RF Food & Lifestyle | 5
Food 6, 7
HYGIENE INSPECTION SCORE 5 # RATING UNIT 3, LAITHES LANE, NEW LODGE, BARNSLEY S71 3AA
WELCOMING CUSTOMERS OLD AND NEW SPECIAL OFFER FOR TUESDAY 12th APRIL ONLY Everything on the Menu
HALF PRICE (Maximum order – 2 meals per customer)
WINNER OF THE SEAFISH AUTHORITY AWARD
Telephone Orders Welcomed
289868 OPENING HOURS Monday to Saturday 11am–11pm Open all day
The Codfather is a family run business using only the finest ingredients in our award winning fish and chip takeaway. Our oil is changed on a daily basis, so why not visit us today for an offer you can’t refuse?
WINNER OF NATIONAL CHIP WEEK 2011 6 | Food & Lifestyle
WE WOULD LIKE TO THANK ALL CUSTOMERS FOR THEIR SUPPORT AND CUSTOM
THE successful team at The Codfather takeaway in New Lodge are celebrating being named Barnsley's best chippy for a third year. The top takeaway bagged the 2011 title after readers of the Barnsley Independent voted it the very best in the borough - an award the shop has previously won in 2008 and 2010. Ideally located within The Laithes Shopping Centre on Laithes Lane, The Codfather, has been proving popular with locals since it opened five years ago and is also attracting fish and chip fans from further afield. "We are a very friendly team who get on really well with our customers," says owner Ilham Shamchiyev. "In addition to those who live nearby we have customers travelling from Shafton, Monk Bretton, Royston, Barnsley and even Wakefield to taste our fish and chips." The Codfather is a family run firm with Ilham's wife Ilhama serving up the delicious fish and chips front of house and Ilham's cousin Sadig Namigli helping to prepare the food. Ilham is a firm believer in using high quality ingredients and local produce where possible, with the potatoes coming from a nearby supplier. All food is freshly prepared on site daily, including the Icelandic fish which is battered and fried to crispy, golden perfection and it's the most popular dish on the menu. As well as ensuring the food tastes great, Ilham is also keen to maintain high food hygiene standards so insists on changing the frying oil every
The Codfather owner Ilham Shamchiyev (centre) with his wife Ilhama Shamchiyev and staff member Sadig Namigli. night and keeping both front and back of shop clean at all times. This practise has earned The Codfather a five star hygiene rating from Barnsley Council and a prestigious award from the National Fish Federation. Ilham believes it is these high standards that keep customers returning timeand time again. "Our customers know from the taste that we use high quality ingredients which is what they want," says Ilham. "They can also see from our shop that the food has been prepared in clean surroundings, which is very important to us. "Winning the best chippy award for a third time proves we are pleasing our customers and this is something we hope to continue well into the future." On April 12 Ilham will be offering everything on the menu half price* as a thank you to his loyal customers and to encourage those who are yet to try his fish and chips to pay The Codfather a visit. *Maximum customer.
Food 6, 7
Bringing home the bacon dishes By Toby Reece We enjoy it for breakfast and in the odd sandwich. But how many of us use bacon in other meals? It offers great versatility and is as happy in partnership with fennel as it is with eggs. So here are three recipes for you to enjoy. They do not call for special skill – but they will reward your patience.
Bacon, tomato and fennel tarte tatin Serves 4-6 6 thick cut unsmoked sweet-cure premium back bacon rashers 1 tbsp soft dark brown sugar 12g butter 12 cherry tomatoes, cut in half Small fennel bulb, thinly sliced 1 tbsp fresh rosemary, chopped plus extra whole sprigs 1 tbsp olive oil 500g pre-made packet flaky pastry. Preheat the oven to Gas Mark 4, 180ºC, 350ºF. Place the sugar and butter on to a shallow baking tray,
roughly mix together and spread over the tray. Add the bacon rashers, tomatoes and fennel, remembering that when the tarte is turned upside down the bottom will become the top. Finish off with the chopped rosemary and sprigs and drizzle with oil. Place in a preheated oven for about 8-10 minutes, remove and turn the oven temperature up to Gas Mark 6, 200ºC, 400ºF. Roll out the pastry to fit the baking tray and loosely place on top of the bacon mixture. Bake in the oven for about 15-20 minutes until the pastry is well risen and golden. Remove and allow to stand for 1-2 minutes and then carefully turn out onto a serving plate. Serve hot or cold in wedges.
200ºC, 400ºF. Take each rasher and cut in half. Use the bacon to line a muffin tin. Using four half rashers, place two side by side and fill in the gaps with the remaining two rashers. Cut a piece of greaseproof paper into rough squares and scrunch up – place into each lined muffin tin. Place in the pre-heated oven and cook for five minutes. Remove and lower the oven temperature to Gas Mark 4, 180ºC, 350ºF. Mix the eggs, milk, mustard, cheese and seasoning. Pour/spoon the mixture into each bacon lined muffin tin. Bake for about 10-12 minutes until the mixture is set, risen and fluffy. Allow to stand for a few minutes before removing from the tin. Serve either for brunch, lunch or as part of a buffet spread.
Crispy bacon and egg tartlets
Smoky bacon and two cheese pasta
Makes 8 16 dry-cure streaky smoked bacon rashers 3 eggs, beaten plus 150ml milk 1 x 2.5mlsp mustard 50g grated cheddar cheese. Preheat the oven to Gas Mark 6,
Serves 4-6 200g oak-smoked back bacon rashers, trimmed and cut in half 300g extra large pasta shells Small butternut squash, peeled and cut into small cubes
1 onion, roughly chopped 2 cloves garlic, squashed 1 can cherry tomatoes 200g Taleggio cheese, rind removed and roughly sliced 200g Gorgonzola cheese, rind removed and roughly sliced. Preheat oven to Gas Mark 4, 180ºC, 350ºF. Cook the pasta and butternut squash in a large pan of boiling water for about 10-15 minutes until the pasta is cooked, but still has a slight bite and the squash is tender. Drain, rinse with hot water and then drain well. Place the bacon, onion and garlic in a pan and dry fry until the bacon is cooked and the onion has softened. Add the canned cherry tomatoes and heat through. Add the pasta shells and the squash and mix well together. This will help the mixture fill some of the shells. Spoon into a large ovenproof dish. Top with the cheeses: either create a half and half effect or mix together. Cover loosely with foil and bake for 10 minutes. Then remove the foil and cook for a further 10 minutes. Serve with mixed salad or steamed vegetables.
Living a healthy lifestyle lowers the risk of becoming seriously ill or dying early. A healthy lifestyle allows you to enjoy more aspects of your life.
Want to Stop Smoking? Smoking is the main cause of avoidable illness and premature death in Barnsley. Giving up smoking is the single most important thing anyone can do to improve their health.
Give yourself a better chance of quitting and talk to NHS Barnsley Stop Smoking Service based on Eldon Street in Barnsley town centre and in the Outpatients Department at Barnsley Hospital.
What we do… • Free weekly one-to-one sessions throughout Barnsley • Tips on how to deal with cravings and break the habit • Help you stay motivated • Advice on nicotine replacement therapy and other stop smoking medications • Information about local sessions in your GP practice, pharmacy, hospital or other community venues.
Pregnant? If you are a mum-to-be, we can help you stop smoking. You can be seen on your own or with your partner
or other family members if they smoke too and you want to quit together before your baby is born. There can be few better times to stop smoking than when you are pregnant, both for yourself and your baby.
Under 18? The service makes it easier for you to get help to quit at a time and place to suit you. The support we offer is confidential. We work with schools, the college and youth services making it easier to use the service.
If you would like more information about any of these services, advice on stopping smoking or to make an appointment, please contact the NHS Barnsley Stop Smoking Service on 01226 737077 or email BarnsleyStop Smoking Service@barnsleypct.nhs.uk. Alternatively, you can call in and see us at our one stop shop on Eldon Street, Barnsley, the Outpatients Department at Barnsley Hospital or you can speak to your GP, pharmacists, midwife or health trainer for more information. You can also visit us at www.stopsmokingbarnsley.nhs.uk
Did you know you are more likely to quit successfully with help from your local Stop Smoking Team! Food & Lifestyle | 7
Food 8, 9
Cornering the farmers’ market A SURGE in demand for locally produced food has led people to look beyond supermarkets for their weekly shop. Local butchers, bakers and farm shops are growing in popularity as the demand continues for fresh, home-made British goods. Farmers’ markets provide an opportunity to discover what’s on offer. Penistone Farmers’ Market, one of the most popular in the Pennines, is held on the second Saturday of each month. It is open to all traders selling more than 50 per cent of their own produce and based within a 50mile radius of Penistone. The stalls offer a variety of goods from rare breed meat and organic vegetables to home-made soups and Yorkshire honey. Other treats include cakes, savouries, breads, free range eggs, handmade chocolates, pies, craft gifts and homeware. The next market will be on April 9 in the Market Place off Market Street. It starts at 9am and finishes at 1pm, although it’s worth remembering that the early bird catches the worm. Many stall holders are at the market from around 8am and will serve customers who need to get away early.
Barnsley Hypnosis, Counselling & Coaching HELP STOP: SMOKING, WEIGHT, DRINKING, DRUGS, etc. AMAZING HELP: FEARS, PHOBIAS, CONFIDENCE, STRESS Depression, Anxiety, Obsessions, Sleep, Pain & other powerful positive life changes for adults & children. NOW REPLACE: your old, unhappy, negative thoughts, feelings and behaviour, with new, happy positive ones. Motivate success of your goals and targets within: self, life, relationships, work and sport.
Jeana Hallas: Clinical Hypnotherapist, Counsellor, Coach FREE DETAILS: Tel: 01226 230447 or use website email Large Website Including Videos: www.Barnsley-Hypnosis-Coaching.co.uk
Family tradition: Jacqueline Marsden takes a fresh batch of pies from her oven
• A warm and friendly Guest House, hundred yards from harbour, south beach, 1 minute walk to the Spa Theatre, five minutes easy walk to town centre. • Accommodation is to a high standard • All rooms have en suite facilities, etc. • Award winning full English Breakfast • On street parking permits • The closest Guest House to the Harbour.
MID WEEK SPECIAL
DOUBLE OR TWIN ROOM WITH FULL ENGLISH BREAKFAST 2 NIGHTS OR MORE £20 pppn (offer ends April 16th)
8 West St., Bridlington YO15 3DX. Tel. 01262 670110
WATER ROYD HOUSE NURSING HOME LOCKE ROAD, GILROYD, BARNSLEY, SOUTH YORKSHIRE S75 3QH. PROVIDING THE HIGHEST STANDARDS OF CARE Water Royd House is a purpose build home situated in a rural area within the village of Gilroyd, a short drive from Barnsley town centre. The home has 62 places and provides services including nursing, residential, day care and respite care.
NEW DEMENTIA WING NOW OPEN For more details please contact Catherine Smith on 01226 281389 PART OF THE MARIA MALLABAND CARE GROUP www.mmcgcarehomes.co.uk
8 | Food & Lifestyle
B R Guest Holidays
HIGHLY COMMENDED AWARD 2008/2009/2010
Chatsworth House Hotel Llandudno 11th-15th April £185 p.p.
The Royal Hotel
Skegness 9th-13th May £189 p.p.
The Royal Hotel
Great Yarmouth 16th-20th May £189 p.p.
The Ocean View Hotel
Bournemouth 6th-10th June £229 p.p.
Please call 01226 206948 for 2011 brochure.
Hazlehead Hall FARM SHOP
Kevin Irving quality farm Wide R butcher welcomes ange O F TASTY customers old and new. Exquisite, high quality Now A OFFERS vailab farm-reared and le! traditionally matured beef, pork and lamb. Opening Times: Tantalising home produced Tues - Sat 9.30am - 5.30pm Sunday 11.00am - 4.00pm ham, bacon, sausages, Closed Monday game and meat pies. Delectable cheeses and a full delicatessen range.
01226 764800 Hazlehead House, Penistone, S36 9NN.
Directions: From New Mill turn left onto B6106. From Penistone follow the A623 to Millhouse Green turn right onto the B6106 (Lea Lane), Hazlehead Hall Farm Shop is signposted 3/4 mile on the left.
JAMIE ATTWOOD Quality Family Butcher
We are traditional butchers offering locally produced meat and poultry, a high quality friendly service including gold award winning sausages, home made cooked meats, pasties, sausage rolls, home-made pork pies and freshly made sandwiches.
164 Midland Rd, Royston TEL: BARNSLEY
Food 8, 9
Who made all the pies? Jacqueline Redundancy prompted a Penistone woman to earn a crust by baking, as Adam Civico reports There are pork pies. And then there are pork pies with provenance. Jacqueline Marsden’s fall into the latter category. The secret to her pies is closelyguarded but while she won’t divulge the seasoning mix, she is prepared to tell the story of ‘granddad’s pie making machine’. Before marriage Jacqueline was a Roebuck. Her grandfather, ‘Grandad Freddie’ Roebuck was a butcher in Thurgoland, where he ran a shop on Smithy Hill. His pork pies were a staple for many villagers, as well as his hungry grandchildren. “I have been brought up on his pies,” says Jacqueline. “We used to get the cast-offs.” Not that there were many. Fred, now in his 90s, used a manual press to shape the crusts. Jacqueline, of Royd Lane, Millhouse Green, affectionately refers to it as the piemaking machine. “He had bought it in an auction of Second World War army surplus equipment and used it to make the pies. He retired about 30 years ago when he was 65 and it was auctioned with other equipment. “My father, Michael, continued to make pies for friends and family by hand. But it got ridiculous, he was making so many and working fulltime. He couldn’t keep up any more and wanted a machine so he
answered an advert in the local paper.” The seller told Michael he had bought the press from a retired butcher in Thurgoland. Of course, he snapped it up and brought ‘Grandad Freddie’s machine’ back into the family fold. It was mothballed for about 15 years when Michael stopped making the pies but Jacqueline's redundancy has brought it into use again. “I had been looking for work but there was nothing about. My husband said, ‘why don’t you try making those fantastic pies?’, so I gave it a go. The worst that can happen is that we'll have a lot of pies to eat.” Husband Edward, 43, cleaned, painted and repaired the machine – a ‘Little Champion’ made by Bolton firm John Hunt – and it is now helping Jacqueline, 45, turn out dozens of pies every week. She makes the hot water pastry by hand and individually presses the crusts into shape before filling them with pork, a mixture of belly and shoulder from Crawshaw’s butchers in Stocksbridge. She minces it with the family seasoning mix and stuffs the pies. A lid is rolled and attached with another tug on the lever. The process is followed for each pie. “I was doing them by hand while the machine was being repaired. It
Silkstone Lodge SUNDAY CARVERY
really speeds things up. It’s so quick and modern,” Jacqueline says. ‘Modern’ is an unusual description of a wartime manual press that makes pies one at a time, but in many ways it seems appropriate to her venture. She makes the pies in the kitchen of her stone farmhouse on the hills above Millhouse, with a range keeping the room warm. It’s every bit a cottage industry, and looks like it. The pies are sold at country
markets in Penistone and Holmfirth and she hopes to supply butchers in the area. She’s already sold to some of Fred’s former customers and has been pleased with the feedback. If the initial trend continues, her Penistone Pies business is likely to be a success, but if the worst happens there will be at least two satisfied people. Her sons Ben, 12, and Henry, three, who would be delighted to eat their way through a freezerful of surplus stock.
GOOD FOOD AND A FRIENDLY WELCOME Here at The Wortley Arms we take pride in providing a warm friendly and welcoming atmosphere.
PRIVATE DINNERS, PARTIES AND FUNCTION ROOM AVAILABLE FOR THAT ‘SPECIAL’ OCCASSION • Local Real Ales • Fine Dining & Gastro Pub meals • Private Dining • Parties catered for up to 80 people • Live music on selected nights • Wortley Arms Cook Book on sale now in aid of Marie Curie Cancer Care
You’ve tried the rest, now try the best A choice of 3 meats and an unsurpassable amount of fresh vegetables. Starters and Desserts are available. BOOKING ADVISABLE
FUNCTION ROOM Our exciting new menu and ‘specials board’ has been updated - come dine with us!
The Wortley Arms & Montagu’s Restaurant available with menus and prices for all occasions. Why not call Lyn or Julie to discuss your requirements? CONE LANE, SILKSTONE, BARNSLEY. Tel 01226 790456
Halifax Road Wortley Sheffield South Yorkshire S35 7DB Tel 0114 288 8749 Fax 0114 288 5218 Web www.wortley-arms.co.uk Join our mailing list for future events, details on website.
Food & Lifestyle | 9
Food 10, 11
The Ethiopians started it, Restoration London fell for it – and interest continues in freshly-brewed coffee, writes Paul Nizinskyj
Making the most of an ancient roast FOR 600 years, few commodities have been as shrouded in mystique and commanding of such passion as this little green cherry seed. The drinking of coffee began in Ethiopia, where it was used in religious ceremonies, and this roasting, grinding and infusing with hot water quickly spread through the Arab world and into Europe, moving into every corner of the globe from Jamestown to Jakarta. As a product, it invites an almost cult-like following among its partakers. And, despite its age, this is renewed through an ever-increasing array of preparation methods and paraphernalia. These days if you go out for a coffee it’s likely
Park Drive, Stainborough Beside the driveway to Wentworth Castle – just follow the signs.
18 YEARS AT THE STRAFFORD ARMS! GOOD FOOD – FRESHLY PREPARED
you’ll be drinking it filter-brewed or via the pressure-powered espresso machine but, if you’re not keen on instant, there are gadgets available for both these methods at home. And, while the French lent their name to the popular ‘plunger’ or ‘press’, the Turks and Italians prefer to make theirs on stovetop devices. “It has a great deal of cultural significance for people,” says Bolling Coffee’s Damian Blackburn, 31. “It's not just about the drink itself.” As something of a coffee talent scout for the Meltham-based roastery, he has been lucky enough to travel the globe experiencing each nation’s particular ceremonies, traditions and idiosyncrasies. And the most memorable, he says, was where it all began. “Coffee is an important part of Ethiopian culture and they have a ceremony for preparing it that starts with roasting the beans over a fire while everyone sits down to talk about life and their problems. “When I was there the house was filled with this beautifully-smelling smoke and, from start to finish, it was all about welcoming me into their home. For me, that's what it’s all about – not just great coffee but bringing people together.” Coffee was introduced to England in the late 17th century and London in particular became known for its often rowdy coffee houses but, with the coming of the Victorian era, tea became the primary brew of choice. The last 20 years have seen a marked resurgence of interest in the black stuff and Neal Binstead, of the Cowpuccino espresso bar in Barnsley Interchange, is not surprised. "Coffee and tea are two different drinks that stir the emotions in totally
Served Every Lunchtime Monday to Saturday 12 noon to 2.00pm Evenings Tuesday to Saturday 6.00-9.00pm
SILVER LEAF JAZZ EVERY WEDNESDAY EVENING We can cater for your private parties • Birthdays • Celebrations • Funeral Teas Etc. Ask for details telephone 01226 287488
different ways. Tea is seen as more of a refreshing drink whereas I would hardly call coffee thirstquenching. It’s a drink of desire and tantamount to being a dessert. It's also an incredibly social drink and I think that's why it’s become so popular.”
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SUNDAY LUNCH 12 noon to 2.30pm QUIZ EVERY TUESDAY EVENING
Coffee scout: Damian Blackburn of Bolling.
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10 | Food & Lifestyle
WE ARE HERE
Carpet Centre FP
Find us on the main A633 Barnsley/Rotherham Road, Wombwell.
Telephone: 01226 753300 Winter opening: Monday to Saturday 9am – 5pm Sunday 11am – 4pm www.carpetcentrewombwell.co.uk
Green Bros fp
ADVERTISER’S ANNOUNCEMENT Green Bros is a family run firm which supply to the industry, trade and DIY, electrical and plumbing products. In addition, from its branches at Pontefract Road, Barnsley, and Cherry Tree Road, Hexthorpe, Doncaster, Green Bros can cater for all your bathroom needs. The Barnsley showroom boasts a wide selection of display bathroom suites from leading manufacturers including Roca, Laufen, Roman and Hudson Reed, but to name a few, offering something to suit all tastes and budgets. A huge range of wall and floor tiles are also available in a variety of sizes, designs and colours with accessories, including adhesives, silicones and grouts, ready to buy. Green Bros has plans to revamp the Barnsley showroom over the coming months, meaning customers can bag a bargain in the current ex-display sale with up to 60 per cent discount on offer. Friendly staff are on hand within the branches, which include trade counters, to advise customers on the best products to suit their individual needs. Green Bros can offer priceless, expert advice and supply electrical and plumbing components to complete the job. Free home visits and estimates are available as well as a free design service, enabling Green Bros to design and plan bathrooms around customers’ individual requirements. Director Lee Green has more then 25 year’s experience in the industry and strives to provide each customer with a first class service. Over the years Green Bros has built up a glowing reputation as a top supplier, recommended for its helpful staff and high quality products.
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BARNSLEY 3 Pontefract Road, Barnsley, South Yorkshire S71 1AJ T. 01226 297686 F. 01226 297285 DONCASTER Unit 1, Cherry Tree Road, Hexthorpe, Doncaster DN4 0JB T. 01302 363845 F. 01302 215505 OPENING HOURS Monday to Friday: 7.30am to 5.50pm Saturday: 8.00am to 4.00pm
Visit our website @ www.onlinebathroomshowroom.co.uk
Food & Lifestyle Supplement - Sponsored by Green Bros. Plumbing & Electrical Suppliers - Barnsley Chronicle - 25th March 2011
Published on Mar 25, 2011
Food & Lifestyle Supplement - Sponsored by Green Bros. Plumbing & Electrical Suppliers - Barnsley Chronicle - 25th March 2011