Appetite magazine #28 - March-April 2015

ISSUE 28

www.appetitemag.co.uk

March/April 2015

TICKLE YOUR TASTEBUDS...

20 recipes!

eggstra special EASTER FUNDAY - THE TASTES OF THE SEASON ARE HERE inside Kitchen kit // Going green // Wild garlic goodies // Just desserts // On the farm

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Who doesn't love a pancake smothered in lemon and sugar?

Editor ponders the joys of childhood Shrove Tuesdays...

Remember when houses had a hatch in the wall between kitchen and dining room via which laden plates and dishes were passed? It's unimaginable in these days of open-plan living, but there was a time, dear reader, when houses had an interior wall between cooker and table. Some, I am told, still do.

When I was a child, a hatch was a must for every hostess with the mostest, along with a Hostess trolley (some of us still have one of those), and the complete works of Fanny Craddock. And strangely, the hatch at 134 Moorgate Road, Rotherham (home for my first 18 years) leaps unbidden to my mind every Shrove Tuesday. As I transport pancakes from hob to table unhindered by wall or door, I invariably recall young, wide-eyed versions of my brother and I staring in hard-to-bear anticipation at our closed hatch as we await pancakes from our mother's expertly oiled pan. Passed with a smile to our willing hands, they are smothered in lemon juice and Tate &

Be a fan!

We want to hear all about the food and drink you love in the North East, which means you can get fully involved in the region’s only dedicated food magazine.

If you like something, we want to know about it, so tell us. Better still, take a picture and send it to us.

And if you cook something you’re proud of (or something you’re not!) email us a photo and a description and we might even put it on our Facebook page or in the magazine.

Fame at last! email editor@appetitemag.co.uk

Lyle's best granulated, which remains my preferred means of enjoying pancakes now.

My home does not have a hatch between kitchen and dining table. Or a wall. Or, indeed, a door. This, I am assured, is the very essence of modern living. But I do feel sorry that my kids have never enjoyed the sweet anticipation of waiting at one side of the closed hatch for the pleasures to come.

They've also never enjoyed wriggling through a hatch during a game of hide and seek, or the pleasure of flinging it open suddenly to lob a kamikaze Action Man at the head of the person doing their homework at the table on the other side. They do, however, get to help to make pancakes in our very modern, open-plan kitchen (as evidenced by the photo of #3 son above), and, I hope, make fond memories of their own. Houses may change, but Shrove Tuesday, I Jane Pikett, Editor hope, endures.

appetite.

TICKLE YOUR TASTE BUDS...

Editorial 01661 844 115

Jane Pikett - jane@offstonepublishing.co.uk

Advertising 01661 844 115

Joanne O’neil - joanne@appetitemag.co.uk Website www.appetitemag.co.uk Designed & Published by

Unit One, Bearl Farm, Stocksfield Northumberland, NE43 7AL Photography Peter Skelton www.photo-psp.co.uk Nicky Rogerson www.nrphotography.co.uk

4GreatCLUB places, great offers

PLACE YOUR ORDER

6

GIRL ABOUT TOON Our Lady Laura welcomes the new season

8 FEED...BACK Hot gossip from the world of appetite 10

IT'S A DATE Foodie events to make your mouth water

14 IT'S ALL PORK Butcher George Payne's succulent roast loin of pork - perfect for Easter

20

DINNER AND COCKTAILS We savour the new-look ChezMal on Newcastle's Quayside

22 THE GRAZER Anna gets her hungry hands on the first wild garlic of the season

24

EASTER The pick of the appetite recipe book to celebrate this holiday season

28

HEALTHY APPETITE Grab some green power with our new-season watercress recipes

32

500 YEARS YOUNG We visit Widdrington Farm, home to the Country Barn Farm Shop and Coffee Shop

34

LUNCH Enjoying the good life at beautiful Bradley Gardens, Wylam

36 SPATULAUGHS! We talk kitchen kit with Tyne Valley spatula wizard Tim Fox

38

KITCHEN KIT Treat yourself to some fab new foodie kit

42

DIARY Beautiful people. beautiful places

46

JUST DESSERTS Apple, elderflower & almond pie appetitemag.co.uk

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CLUB

TASTECLUB

Samantha Little from TASTECLUB, which supports the people who make, serve and sell North East food and drink, is here every issue to give the inside track on the region’s foodie news and events.

Join the club and visit the luxury gift store at www.TASTECLUBHQ.com and follow @TASTECLUBHQ on Twitter for all the latest updates.

AFTERNOON TEA FOR TWO FOR £10 AT PIERI’S CAFÉ BAR BISTRO

If you’re anything like us then you’ll already be looking forward to Easter, which signals the start of spring, a welcome few days off and an abundance of chocolate. It’s also a great time of year for North East food and drink events.

TASTECLUB’s members are, as always, providing a full programme of Easter events for food-loving adults and children alike.

The Feathers Inn, Hedley-onthe-Hill hosts its Easter Beer & Food Festival, which this year is showcasing female brewers and chefs.

Owner Helen Greer says: “Kicking off on Good Friday, our Beer & Food Festival will have more than 20 real ales on offer – all brewed by women in the UK." There's also a Farmers’ Market on Saturday, lunch from noon4.30pm on Sunday, and the Hedley Barrel Race on Monday with a whole barrel of beer for the winner.

You can also try your hand at making Easter eggs or taking a tour around a chocolate factory

on Easter Saturday.

Davenport’s head chocolatier, Jane Williams, says: “We’re inviting chocolate lovers to discover a slice of Willy Wonka in Gateshead.

You'll get to meet our team, ask questions and watch how our signature hand-crafted Easter eggs are moulded and decorated."

There are also workshops for kids and adults and both get to take their creations home. Go to davenportschocolates.co.uk for all the details on how to book.

Keeping with the chocolate theme, The Alnwick Garden will be hosting a Lindt Chocolate Gold Bunny Hunt every day from March 28-April 12.

Kids can follow the clues and explore the garden to find the Lindt Gold Bunny and claim their reward.

Head to tasteclubhq.com for more food and drink-themed happenings to keep you and the family entertained over Easter, and take a look at our online gift store for everything from sweet treats to traditional Simnel cake.

Happy Easter!

TASTECLU B OFFE R 10% OFF TASTECLUB’S CHOCOLATE & CONFECTIONERY COLLECTION

We’re offering appetite readers 10% off our Chocolate & Confectionery collection at tasteclubhq.com/collections/love-of-chocolate Enter the code APPT10 at the checkout to claim this discount Offer valid until April 24 2015

Café, bar and bistro Pieri, Ryton is offering appetite readers afternoon tea for two for £10 until April 30 2015 (normally £14.95).

Afternoon tea in the new café-come-bistro includes two freshly baked scones, homemade preserves, a selection of sandwiches, miniature cakes and tea or coffee.

Pieri’s, Parsons Drive, Ryton, tel 0191 413 6444 * On production of this offer or a printout of the offer from www.appetitemag.co.uk

CAKE AND TEA OR COFFEE FOR £3.50 AT BON APPETIT DELI & GIFTS Bon Appetit, Cleadon is offering appetite readers a slice of cake and any tea or coffee for just £3.50 until April 30 2015.

Available every day from 2pm-4pm, you can choose from the wide selection of homemade cakes and there’s a fab selection of gifts including jewellery, candles and handbags to check out on your way in and/or out.

Bon Appetit Deli & Gifts, Front Street, Cleadon, South Shields, tel 0191 537 4333, www.facebook.com/BonAppetitCleadon * On production of this offer or a printout of the offer from www.appetitemag.co.uk

FREE GLASS OF PROSECCO WITH GEORGIAN AFTERNOON TEA AT WALLSEND HALL Wallsend Hall is offering appetite readers a free glass of prosecco with its indulgent Georgian Afternoon tea until April 30 2015.

Perfectly placed in the Parlour of the Georgian manor house, the Georgian afternoon tea includes a selection of hand-cut sandwiches, gin and elderflower jelly, pound cake, macaroons, and mini fruit scones.

Wallsend Hall, The Green, Wallsend, NE16 3BP tel 0191 263 7022, www.wallsendhall.co.uk * On production of this offer or a printout of the offer from www.appetitemag.co.uk

CLUB

AFTERNOON TEASE FOR £4.99 AT BROCKSBUSHES Brocksbushes, Corbridge is offering appetite readers Afternoon Tease for £4.99 until April 30 2015 (normally £6.95).

Afternoon Tease is served in the Tea Room at Brocksbushes, which overlooks the fruit plantations and includes tea, a slice of cake and a homemade sandwich (cream cheese and cucumber, egg and cress or ham). Served daily 2pm-4pm.

Brocksbushes, Corbridge, NE43 7UB, tel 01434 633 100, www. brocksbushes.co.uk * On production of this offer or a printout of the offer from www.appetitemag.co.uk

TWO GREAT OFFERS FROM

BY THE BURN

FOUR CUPCAKES AND TWO HOT DRINKS FOR £6 AT LOTTIE MCPHEES CUPCAKES Lottie McPhees, Whitley Bay is offering appetite readers four of its fabulous cupcakes and two hot drinks for £6 until April 30 2015 (normally £11.20).

Experts in the world of miniature cakes, Lottie McPhees offers a huge range of cupcakes ranging from the cookies and cream which is topped with an Oreo cookie, and the peanut butter-frosted snickerdoodle, to carrot and cranberry, and strawberry amaretto.

Lottie McPhees, Park View, Whitley Bay, NE26 3RD, tel 0191 447 9632, www.lottiemcpheescupcakes.com * On production of this offer or a printout of the offer from www.appetitemag.co.uk

By The Burn coffee house, Newburn is offering appetite readers two great deals until April 30 2015.

On Wednesday and Thursday evenings from 5pm, appetite readers can enjoy three courses for the price of two from the traditional, home cooked menu. Booking essential, last table booking 7pm. Bring your own bottle – no corkage charge. Meanwhile, appetite readers visiting during the day can enjoy a free hot drink with any food purchase.

By The Burn, Walker Davison House, Newburn High Street, Newburn, NE15 8LN, tel 0191 430 2620 * On production of this offer or a printout of the offer from www.appetitemag.co.uk

FREE CAKE WITH ANY TEA OR COFFEE AT THE LITTLE COFFEE HOUSE The Little Coffee House, Team Valley is offering appetite readers a free slice of cake with any tea or coffee until April 30 2015.

Homemade using traditional recipes, a slice of cake at The Little Coffee House is the perfect accompaniment to a break from the office or a leisurely afternoon. appetite readers can also choose from a wide selection of teas and speciality coffees.

The Little Coffee House, Unit 4, Princess Way North, Team Valley Trading Estate, Gateshead, NE11 0NF, tel 0191 447 3404 * On production of this offer or a printout of the offer from www.appetitemag.co.uk

50% OFF MAD HATTER’S AFTERNOON TEA FOR TWO PLUS 750ML TEA POT COCKTAIL AT HOW DO YOU DO appetite readers are invited to tumble down the rabbit hole at How Do You Do and enjoy afternoon tea for two plus a teapot cocktail for £21 until April 30 2015.

The Mad Hatter's Tea Party includes a 750ml teapot cocktail (cherry bakewell or raspberry and elderflower gin fizz); scones with jam and clotted cream; pink rose water and meringue tart; fresh doughnut balls; marshmallow clouds; chocolate jelly and popcorn; and pink, green and yellow sandwiches buns with ham and mustard, cucumber and cream cheese, egg mayo.

Booking essential. Valid Tues-Fri noon-3pm.

How Do You Do, East Parade, Whitley Bay, NE26 1AP, tel 0191 253 3050, www.howdoyoudoeatery.com * On production of this offer or a printout of the offer from www.appetitemag.co.uk

appetitemag.co.uk

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ON THE PROWL

Broom House Farm

FOOD, FARMING & FUN

FARM SHOP We breed, rear and sell our own well hung pure Aberdeen Angus beef, lamb, mutton, Saddleback pork, ham, bacon and gluten free burgers & sausages. Come and look at our amazing meat display in the Farm Shop.

COFFEE SHOP Delicious cakes and freshly ground coffee. English breakfasts, Tasty Snacks and Traditional Sunday Roasts, made with scrumptious ingredients from our butchery. Now serving Afternoon Tea. F O R E S T A D V E N T U R E A N D C H I L D R E N ’ S PA R T I E S AVA I L A B L E

OPEN EVERY DAY!

Broom House Farm, Nr. Witton Gilbert, DH7 6TR Farm Shop: 0191 371 8839 Coffee Shop: 0191 371 8382 Email:broomhousedurham@btinternet.com

www.broomhousedurham.co.uk • Follow us on Facebook

ichelangelos Restaurant

In Ryton New Menu including:

Early Bird Specials Weekly Specials Roast of the Day Happy Hour Al la Carte Michelangelos, Stella Road, Ryton

Tel: 0191 413 2921

Open from 9am to 9pm Mon to Thurs 9am to 10pm on Fri & Sat

www.michelangelohotel.co.uk

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Tiko tapas sharing platter at the Herb Garden

OUR LADY LAURA IS FULL OF THE JOYS OF THE NEW SEASON Finally, spring has sprung from its winter hibernation and brought with it some muchneeded sunshine and new seasonal fayre.

But after all the fun of the EAT! Festival, Chinese New Year, and NE1’s Newcastle Restaurant Week, I’m wondering how I can keep up all this eating out without needing to run a mini-marathon on a daily basis to compensate.

But the fabulous food and drink scene in the Toon just keeps tempting me out.

The team at Nudo Sushi Box in Haymarket have been supplying me with oodles of noodles and fabulous sushi recently. Opened by the guys behind the Nudo Noodle Bar, this local business now has branches in Sunderland and Jesmond, all with fresh, funky interiors and a delivery service that’s free for orders over £10.

The menu also lists calorie and fat content for each dish.

The Cook House in the Ouseburn Valley is still on my most frequented / favourites list, and the last few times I’ve been in to

see fellow appetite columnist and owner Anna Hedworth, the place has been heaving. If you’ve not yet visited, you must go!

I can’t wait to try the pigs’ cheeks hanging in the window as I write, and if they’re as good as the roast celeriac soup with walnut pesto and homemade sourdough bread, I shall be a very happy girl.

I also came across the wonderful women of Wheatberry a few weeks ago at one of the city centre food markets, and I love what they do. Their salads, sprouts and spreads packed into nifty little boxes are the ideal lunch option for a great price.

Who knew so much goodness, flavour and colour could be crammed into one amazing, gluten-free lunchbox? They are hugely busy with their pop-up appearances so look out for them across the region, and they’re also soon to be doing deliveries.

The Herb Garden is continuing to cook up some seriously good food that’s just that little bit different. Aside from the hydroponic floor-to-ceiling herb

Classically French...

Sample our Cuisine at lunchtime with

2 courses for only £13.95 or 3 courses only £14.95 The Awesome Foursome from Wheatberry

Try our Earlybird menu available from 6pm-7pm Mon-Fri

2 courses for only £14.50, or 3 courses only £15.50

Pig cheeks at the Cook House

Cook House fennel and parsley soup with walnut pesto

Freestyle Salad, as served by the team at Wheatberry

wall - the likes of which I’ve never seen anywhere else - their food is lip-smackingly good.

I recently sampled the stunning Tiko Tapas sharing platter, which was inspired by head chef Lucy’s travels to Costa Rica.

Packed with a spicy mango and coriander ceviche (fish cooked in citric juices) served with tortilla chips, jerk chicken skewers, creole prawns, a mango-topped salad with a chilli dressing and a spicy Creole and fennel-seed flatbread. Luckily that little lot is for two people not one - or I’d have to be wheeled out

and deposited on the pavement, but this is certainly a dish I could eat more than once!

Finally, Uno’s Trattoria on the Quayside has a new menu featuring all the traditional favourites and some new delights to boot. The Arancini starter and Risotto Salmone were tried recently and are utterly delicious, while the range of gluten-free options is unusually extensive for an Italian restaurant.

So bring on the joys of spring and some (slightly) warmer weather, and with summer not far away, things can only get better!

4-6 GILESGATE, HEXHAM, NORTHUMBERLAND NE46 3NJ Tel 01434 609 943 www.bouchonbistrot.co.uk

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FEEDBACK

BEAITGS

FEED...BACK!

Simply email your recipes, feedback and foodie news for the opportunity to appear here. Fame at last! Email editor@appetitemag.co.uk tweet @appetitemaguk facebook /appetitemaguk TOP GEAR!

The presenters from BBC Top Gear paid a visit to Bob and Neeta Arora at Sachins in Newcastle ahead of their Top Gear Live show at the Metro Radio Arena. Bob, who was interviewed for a presenter’s role on the programme 12 years ago, is pictured above with his wife Neeta, and Richard Hammond.

Sachins, Forth Banks, Newcastle NE1 3SG, tel 0191 232 4660 www.sachins.co.uk

WE ATE… …this cured salmon, shrimp, and beetroot starter at the No.19 clubhouse at Close House, where there has just been a big refurb which makes the most of the light, airy space and the amazing views.

No.19 Close House, Heddon-onthe-wall, Newcastle, NE15 0HY tel 01661 852 255 www.closehouse.com

SUKIYAKI (JAPANESE HOT POT) Serves 4 Ingredients 400g thinly sliced beef 180g Yutaka shirataki noodles 150g tofu ½ Chinese cabbage 2 leeks 4 shiitake mushrooms 1 bunch watercress ½ tbsp vegetable oil 75ml sake 75ml organic tamari soy sauce 3tbsp brown sugar 200ml kombu dashi or water To serve: 4 organic eggs

WE LIKE…

Method Dice the tofu. Cut Chinese cabbage and leeks into 5cm lengths. Remove mushroom stems. Boil noodles in salted water for 2-3 mins. Wash in cold water and cut. Fry the beef in oil.

Add the cabbage, leeks, mushrooms and noodles and pour in a mixture of sake, tamari soy sauce, brown sugar and kombu dashi (or water) to the pan and bring to the boil. It should be cooked after 5 mins, when you can sprinkle in the watercress. Break eggs into a serving bowl and beat gently to make dipping sauce.

Kingklip fish at The Fish Market, Newcastle Quayside How does the song go again? You shall have a fishy on a little dishy, etc.. isn’t it?

Our recent trip to The Fish Market, Newcastle, opened our eyes to two new things. The first was the fish itself - a succulent chunk of meaty kingklip flown in from the Cape peninsula in South Africa.

The second was serving said fish in a great big pan. Yup - a pan! No dishy for the fishy here. We’ve struggled with the latest craze for serving food on slates and chopping boards, which often sees food shooting across the appetite table, but we do give the kitchen team at The Fish Market top marks for originality on this occasion, and we recommend a visit for this beautiful fish, which is quite the new kid in Toon.

Fish Market, Queen Street Newcastle, NE1 3UG tel 0191 261 6210 facebook.com/ The-Fish-Market

CONSETT’S INDEPENDENT ARTISAN DRINKS HOUSE AND EATERY From Coffee to Cake and Burgers to Beer...

BREAKFAST

COLD DRINKS

LITE BITES / CAKES / SCONES

SALADS

FLATBREADS

SANDWICHES COFFEE / TEA / CHOCOLATE

SHARING PLATTERS

26 Front Street, Consett DH8 5AQ - Tel: 01207 583318

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HANDMADE COCKTAILS

CRAFT BEERS

WINES & CHAMPAGNES

OPEN Mon-Thurs 9am-4.30pm Fri & Sat 9am till late (last food orders 9pm)

TWEET TWEET

TOP TWEETs!

Award winning farm shop and café

Our pick of the last month on Twitter: soup, fine dining and pretty plates from around the North East

faRm ButCheRy

Eve Purdy (@evepurdy): The @Dabbawal lunch launch this weekend was incredible! #Nefollowers Duckhouse Corbridge (@duckhouse_cor) Celeriac & Apple soup ready for serving at 12.30

We offer high quality beef, lamb and traditional rare breed pork alongside award winning bacon, sausage and our own cured gammons and ham.

Cafe / RestauRant

Why not visit our cafe where you can dine in comfort!

BakeRy

Homemade bread and cakes are always available created by our artisan bakery.

faRm shop & Deli In our shop you’ll find a superb selection of cheeses, fruit, vegetables, jams, pickles and much much more!

WINNER: FARM SHOP OF THE YEAR 2013 AND 2014. MEAT TRADES JOURNAL BUTCHERS SHOP OF THE YEAR AWARDS KNITSLEY FARM SHOP East Knitsley Grange Farm, Knitsley, Consett DH8 9EW Open: Mon ~ Closed • Tues to Sat ~ 10am til 5pm • Sun ~ 10am til 4pm Tel: 01207 592059 www.knitsleyfarmshop.co.uk

Vallum Farm‫@(‏‬vallumfarm): Beetroot starter today @lucyandrewFOOD

Grand Bazaar UK (@Feritzdemir5): Best Home made Chicken shawarma ready to eat yummy yummy:) @Fez_Food @Nclmarkets @Ncl_ISoc

Fabiola Stein (@fabiola_stein): “You can eat the flower” said the waitress...

My tiramisu is too pretty to eat!

Loving food & style @TheHerbGardenUK

Paula Stei (@PaulaStei): Uber excited about visiting @HaveliPonteland tonight! #Ponteland

YouMeSushi (@youmesushi): #PenguinAwarenessDay. Funny that as I definitely thought I saw one walk past me this morning! #Freezing Helen Logan (@LoganArtylogan): By far the best Sunday dinner in newcastle @peaceandloafjes

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THE

STAITH HOUSE

IT'S A DATE!

Where you can enjoy meat from the farm and fish from the quay at the heart of the North East coast...

Monthly tasting nights

£50 pound per person (without wine pairings) Please see our website for details Food Served: Weekdays 12-3 / 6-9pm • weekends 12-3 /6-9.30pm • Sunday Lunch 12-4pm Live Music from 3pm onwards every Sunday 57 Low Lights, North Shields Fish Quay, NE30 1JA Tel: 0191 2708441 • info@thestaithhouse.co.uk • www.thestaithhouse.co.uk @thestaithhouse

the staith house

at en am p o yl ow s, W n re en sto ard d n yG co le Se rad B

Jesmond Food Market Jesmond is getting its own food market in April, with Armstrong Bridge set to welcome local artisan producers on the third Saturday of every month, starting on April 18.

The focus is on fresh, seasonal and local food and the market will be open 10am-3pm on the bridge overlooking Jesmond Dene.

Bread, cheese, fresh fruit and vegetables, flowers, meats, eggs, street food and cakes will all be available and the whole thing is being put together by our own Anna Hedworth, aka food blogger The Grazer, Food Newcastle, and Jesmond Residents Association.

The Jesmond Food Market, Armstrong Bridge, Jesmond

Your local specialist cook and home store.

Everything you need for food preparation through to food presentation, glassware and culinary gifts.

By The Burn DATE: Sunday April 26 44 Brentwood Avenue, Jesmond, Newcastle upon Tyne NE2 3DH tel & fax: 0191 281 8563 email: jess@stangerscookshop.co.uk

www.stangerscookshop.co.uk

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By The Burn coffee house, Newburn is hosting a family event in aid of Parkinson’s UK on Sunday April 26. They’ll be serving tea and coffee, cakes and scones all day, and there’s face painting for the kids (and adults!) and a raffle to raise funds for the charity.

For more info tel 0191 430 2620

By The Burn, Walker Davison House, Newburn High Street Newburn, NE15 8LN

STARTERS Real food from passionate people

Getting together this Easter?

How about some……..

Succulent Northumbrian Lamb, Delicious Grass fed Beef, Free range Blagdon Chicken All prepared with love and care by our award winning butchers

Award winning home cooked food prepared with the best ingredients in our farm shop kitchen

HOT NEW LOOK

Dabbawal Indian street food kitchen in High Bridge, Newcastle, has a new look which takes it right back to its rustic roots in the streets of Mumbai.

Reclaimed railway sleepers, aged metal tiles, industrial light fittings and bright graphics bring the subcontinent to Newcastle. In fact, India’s famous dabbawalla food delivery men after whom Dabbawal is named would be right at home here. The refurbishment, which took more than three months to complete and has been a year in the planning and sourcing of materials, has also created a bigger kitchen and bar area.

Dabbawal’s food is fresh, relaxed and laid back, which means it comes as it’s cooked and diners share or keep everything to themselves, as they wish. The menus feature tapas-style snacks for sharing, street combos, sides, and curry plates. Dabbawal’s signature Bombay Bomb is one of its biggest sellers.

Dabbawal, High Bridge, Newcastle, NE1 6BX, tel 0191 232 5133 Dabbawal, Brentwood Mews, Jesmond, Newcastle, NE2 3DG tel 0191 281 3434, www.dabbawal.com

From Free Range to Hand Painted, we have every kind of Egg! Everything for a perfect Easter!

Open Tuesday-Saturday 10am-5pm Sunday 11am-4pm Open Every Bank Holiday 16-18 The Milkhope Centre, Berwick Hill Rd, Blagdon, NE13 6DA T: 01670 789924 E: enquiries@theblagdonfarmshop.co.uk

NATIONAL & INTERNATIONAL ICE-CREAM AWARD WINNERS BRONZE, SILVER, GOLD MEDALISTS Free Wi-Fi • Services Walk-Ins Welcome • Good For Kids Take Out • Outdoor Seating • Specialities Breakfast Lunch • Coffee • Drinks

AND THE WINNER IS…

A trio of our favourite foodie destinations picked up awards at the Farm Shop and Deli Awards recently.

The trophy cabinet must be close to buckling at Knitsley Farm Shop (pictured) having had the Farm Shop of the Year trophy added to its shelves. Cross Lane Organic Farm, Barnard Castle was highly commended in the same category. Meanwhile, Latimer’s Seafood Deli and Café, Whitburn was named Fishmonger of the Year - beating more than 500 entrants. Good work, folks!

Knitsley Farm Shop, Knitsley, Consett, Co Durham, DH8 9EW tel 01207 592 059, www.knitsleyfarmshop.co.uk

TONEY MINCHELLA @ South Promenade Carpark Sea Road, South Shields NE33 2LD

TONEY MINCHELLA @ Whitburn Bents Carpark Whitburn Bents Road, Whitburn SR6 7NX

TONEY MINCHELLA @ Heaven Point Carpark River Drive North Promenade South Shields NE33 2TJ

TONEY MINCHELLA @ THE PARK - TEL: 0191 4566125 South Marine Park, adjacent to Beach Road, South Shields NE33 2NN www.toneyminchella.co.uk

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RELAX, REFUEL AND REVIVE

Come along, enjoy a coffee and try some of our amazing homemade cakes!

Serving Afternoon Teas. A wide range of drinks, snacks and light lunches available. Free wi-fi Barker & Stonehouse Strawberry Buildings Newcastle NE1 4PQ @cafe_oak

Cafeoaknewcastle #oak_cafe

Every drop of spurreli icecream is made with passion and enthusiasm from start to finish. So take your time and enjoy!

“Simply Incredible” Jean-Christophe Novelli “Just so smooth, amazing. 10 out of 10!” Antonio Carluccio

Pure Arabica Sea Buck Thorn Coffee Ice-Cream Ice-Cream

Asian Ginger Ice-Cream 3

Real Banana Ice-Cream 3

The Old Chandlery, Coquet Street, Amble, Northumberland, NE65 0DJ Opening Hours: 10am – Early Evening 7 days a week E: hello@spurreli.com T: 01665 710890 www.spurreli.com

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MICHELIN MAN

Michelin-starred chef Richard Allen is bringing the outside in at The Orangery at Rockliffe Hall in Hurworth, near Darlington in Co Durham.

Allen (pictured), who held a Michelin star and three AA Rosettes at the Tassili restaurant at the Grand Jersey Hotel, has developed a new menu showcasing seasonal and regional produce, including ingredients from Rockliffe Hall’s 365-acre estate.

Dishes include Crispy belly pork, fillet and braised cheek, with poached langoustine and chorizo; mackerel served as a fillet, parfait and shashimi with Asian flavours and cucumber seeds; and lobster served Caesar with avocado and Ebene caviar.

The Orangery is open Tuesday-Thursday evenings.

Rockliffe Hall, Hurworth-on-Tees, Darlington, Co Durham DL2 2DU, tel 01325 729 999, www.rockliffehall.com

STARTERS

North Acomb Farm Shop WHY NOT US A VISIT, GIVE A COFFEE HAVE ENJOY TH AND E VI OF THE TY EWS NE VALLEY

NORTH AC O IS SURE MB TEMPT YOTO TASTEBUDUR S!

Promoters of our own, local & UK produce for over 35 years

POPPING UP ALL OVER

Eating out is taking on a new flavour this summer at Auckland Castle with a series of pop-up restaurant events planned.

Head chef Luke Orwin (pictured) will kick off the monthly events on March 28 with a five-course seasonal tasting menu including fizz and nibbles on arrival (£32.50 pp). The menu features Jerusalem artichoke, lemon and chervil crème fraîche soup with crispy croutons; smoked haddock dippy egg with potato bread soldiers and curried mayonnaise; herb crusted pork fillet; and rhubarb and custard.

Further pop-up dates include April 25, May 23 and June 18, which will include wine pairing (£45pp) hosted by Richard Bouglet of wine merchant L’Art du Vin. Auckland Castle, Bishop Auckland, County Durham, DL14 7NR tel 01388 743 750, www.aucklandcastle.org

EGGS BENEDICT AT MADDISON’S, CONSETT

WE LIKE!

How do you like your eggs in the morning? Here at appetite HQ we like ours poached and served on a toasted muffin with an indulgent hollandaise and the welcome addition of home-cooked pulled ham – just like they serve it at Maddison’s in Consett. Breakfast meeting anyone?

Maddison’s, Front Street, Consett, DH8 5AQ, tel 01207 583 318 www.maddisonsconsett.co.uk

BE SURE TO ORDER YOUR SPRING LAMB ETC FOR EASTER! From the finest North Acomb Aberdeen Angus, beef, spring Lamb and outdoor pork, free range poultry and local game.

To our exclusive range of homemade cakes, pies and ready meals. Homecured bacon, ham and our superlative sausages.

Stocksfield, Northumberland NE43 7UF Tel: 01661 843181 www.northacomb.co.uk Opening Times: Closed Mon, Tues - Sat 9.30am-5pm, Sun 9.30am-1pm COUNTRYSIDE ALLIANCE. HIGHLY COMMENDED NORTH EAST BUTCHER OF THE YEAR

THE GUILD OF MASTER CRAFTSMEN

Good, honest food with a sprinkling of Northern charm Coffee • Craft beers and wines • Sandwiches • Tapas Northern Stage, Barras Bridge, Newcastle upon Tyne, NE1 7RH Tel 0191 242 7242 www.mckennasatnorthernstage.co.uk Opening times Tue - Sat: 9.30am - 11pm, Mon: 9.30am - 6pm, Breakfast served until 11.30am Bistro: Tue - Sat: 5.30pm - last order 9pm

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BUTCHER Brocksbushes Farm Shop & Tea Room Set in the heart of the Tyne Valley, just outside Corbridge

ROAST LOIN OF PORK WITH BLACK PUDDING, MANGO AND ROSEMARY STUFFING

While you’re here why not treat yourself to a delicious meal in the award winning Tea Room.

Ingredients Lean pork loin or leg joint (4-700g raw meat for boneless joints or 9-1400g for bone-in joints) 1tbsp oil 1tsp salt

For the stuffing 450g sausage meat 50g black pudding, chopped 50g fresh breadcrumbs 1 large onion, chopped 1 fresh mango, peeled and chopped 1tbsp mango chutney fresh rosemary, chopped

Method Preheat oven to 180C/Gas4.

For the stuffing Mix together the sausage meat, black pudding, breadcrumbs, onion, mango and mango chutney. Season and add the rosemary.

For the joint Make a deep insert into the fattiest part of the joint (this should be just above the lean round muscle), and stuff. Roll the remaining stuffing into balls and bake around the joint. Weigh the stuffed joint and

calculate the cooking time. Medium: 30 mins per 450g plus 30 mins.

Well done: 35 mins per 450g plus 35 mins.

For the crackling Dry the rind, deeply score and rub with oil and salt. Place on a rack in a roasting tin and open roast in a preheated oven for calculated cooking time.

To serve Serve with roasted squash or pumpkin, parsnips, mini-roasted potatoes and steamed broccoli.

SERVES 4

Open seven days a week from 9.30am BROCKSBUSHES FARM SHOP & TEA ROOM Corbridge, Northumberland, NE43 7UB tel: 01434 633100 email: caroline@brocksbushes.co.uk

www.brocksbushes.co.uk

RESTAURANT T DELI T WINE BAR

Friendly, family run Italian Restaurant Pam and Manuele Orto welcome you RESTAURANT - Sicilian chef Manuele offers you a fresh, seasonal A La Carte menu; Early Bird Sicili Speci an Wed-Thurs 5.30-7; alitie s 2 course lunch menu £10.95 DELICATESSEN- Movenpick ice cream parlour, panini, craft beers, superb selection of antipasto, olives, cheese, salami, wines. Food to take home.

STUZZICO WINE BAR

Tapas, fine wines, Italian beers, aperitivi and liqueurs.

Please ring 01434 634554 to book, St Helen's St NE45 5BE Il Piccolo At Corbridge

www.ilpiccolo.co.uk

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ALL PORK

BUTCHER

Here's a recipe to tickle the tastebuds with a different twist on stuffing. Mouth-watering...

Brocksbushes Farm Shop offers a wide range of fresh farm grown foods including seasonal fresh fruit, home baked products and dishes made in our Farmhouse Kitchen and local produce.

@il_piccolo_deli

George Payne is a founder member of the national Butchers Q Guild, which represents 110 butchers from the Scottish Highlands down to Cornwall. His latest recipe is courtesy of Lovepork visit www.lovepork.com

Spring is certainly in the air, so that means daffodils, lambs, sunny mornings and longer nights, and don’t forget Easter eggs! Here at Mister Woods we make the most delicious hot chocolate all year round, but at Easter its always that little bit extra special.

At our Broadway and Tynemouth shops, we are open throughout the Bank Holiday Easter weekend, so that means we’ll be getting our ice cream parlour in Tynemouth ready for action.

Remember our newly licensed Broadway coffee shop where you can enjoy a cold beer or glass of Pinot Grigio and listen to live acoustic music every Saturday evening, or sing along with “Geordie George“ playing your old favourite’ every Sunday afternoon .

Here at Mister Woods we like to offer something for everyone, whether its a beer after work, flat white for the coffee connoisseur or the perfect dairy ice cream milkshake, we’ve got the lot...

HAPPY EASTER FOLKS! # We are now offering a Suspended Coffee service at all our shops, please check out how it works at www.suspendedcoffees.com

TYNEMOUTH Front Street Tel: 0191 2575556

WALLSEND The Forum Tel: 0191 2954268

NORTH SHIELDS Railway Street Tel: 0191 2592559

TYNEMOUTH Broadway Tel: 0191 2964412

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STARTERS

VEGGIE HEAVEN

Vegan and veggie foodies rejoice...plant-based restaurant Painted Elephant has popped up in Upper Princess Square, Newcastle.

This quirky independent kitchen serves up a seasonal plant-based menu five nights a week, as well as lunch on Thursdays, Fridays and Saturdays. Go green, folks!

Painted Elephant, Upper Princess Square, Newcastle, NE1 8ER tel 07527 150 970, www.painted-elephant.com

MAKE YOUR OWN… EASTER EGGS!

There are few nicer things than giving homemade Easter eggs to friends and family, and making your own is fun too.

But how to make them? Well, you need good chocolate, egg moulds and a cooking thermometer, and the last time the appetite kitchen turned out some, we used 300g 85% Green & Black’s dark choc (only the best will do).

We melted the chocolate in a bowl over a pan of hot water until it reached 43C (you do need a cooking thermometer). Then, we took it off the heat and left it to cool to 35C, when it is ready to use.

Then, you just pop a spoonful in each mould and swirl it round using a pastry brush. You need to do this three or four times to build up the depth, waiting about 20 mins between each layer for it to set (put it open-side down on greaseproof paper in the fridge to set).

Oh, and remember to draw a ruler over the edge with each layer to ensure you’ve got an even edge.

When the egg halves are cool, turn them out carefully. Then place two halves at a time on a warm baking tray for a few seconds to heat a little and then press them together to make single eggs.

Then, just pop into egg cups to decorate them with icing and sweets.

Let us know how you get on!

SPICY NOODLES BRING OODLES OF FUN

WE LIKE!

This is Chilli Beef Ramen - ramen noodles in a spicy soy meat broth with beef and vegetables, as enjoyed by the ed’s son when she took him to Osaka, Newcastle, to celebrate his birthday. A seriously fab time was had, and the food and the staff were exceptional. Just go...

Osaka, Grey St, Newcastle, NE1 6EF, tel 0191 261 5300 www.osakanewcastle.co.uk

WELCOME TO ROMANO’s in the heart of Cleadon Village...

Bistro Romano offers fine contemporary Italian and Mediterranean cuisine in a relaxed and friendly vibe.

To make a reservation call 0191 519 1747 between 10am-2.30pm & 6pm- 10pm

Tea & Tipple, Corbridge, Northumberland, NE45 5AT www.teaandtipple.com Telephone: 01434 632886

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63 Front Street, Cleadon Village, Sunderland SR6 7PG www.bistroromano.co.uk

STARTERS

IT'S A PEA SOUPER AT ACTIVCYCLES IN CORBRIDGE

WE LIKE!

Team appetite loves a trip to Corbridge for a long lunch, and recently we’ve been popping into ActivCycles for a bowl of homemade soup and a cheese scone…a lot. So far we’ve sampled the pea and mint (twice) and the pea and tarragon - both of which are fab and perfectly matched with a warm cheese scone with loads of butter. ActivCycles, Gresham House, Corbridge NE45 5AH, tel 01434 632 950, www.activ-cycles.co.uk

SAY CHEESE!

Doddington Dairy near Wooler, Northumberland has made it to the finals of the BBC Food and Farming Awards 2015.

The farm, which started producing cheese 20 years ago and ice cream 15 years ago, is the only dairy farm shortlisted and is in the final three in the Best Food Producer alongside E5 Bakehouse from London and Mara Seaward from Edinburgh.

The awards ceremony takes place in Bristol on April 30. Good luck, folks!

North Doddington Farm, Doddington, Wooler, NE71 6AN tel 01668 283 010, www.doddingtondairy.co.uk

ffcc

Tapas Thursdays return to Vallum Restaurant

T E A R O O M & I C E C R E A M PA R LO U R • R E S TA U R A N T & C H E F ’ S R O O M PAT I S S E R I E & D E L I • O U T D O O R P L AY PA D D O C K • W I L D L I F E WA L K S

Our totally terrific Tapas Thursdays are back!

Just £29.50 for 7 tapas and a bottle of wine every Thursday Try our new spring Market Menu and our big Sunday roasts Plus...the Chef’s Room is now available for parties & weddings Check our spring opening times at www.vallumfarm.co.uk Watch our website, Twitter and Facebook for offers and events

BREAKFAST • BRUNCH • LUNCH AFTERNOON TEA Serving a wide selection of homemade fayre using locally sourced produce.

Open Evenings - offering a simple home cooked menu Wed & Thur from 5pm (last table booking 7pm Booking Essential)

By The Burn Coffee House Walker Davison House Newburn High Street Newburn, NE15 8LN

Site open 7 days a week from 10am • www.vallumfarm.co.uk Vallum, Military Road, Newcastle, NE18 0LL Tea Room 01434 672 652 • Restaurant & Chef’s Room 01434 672 406 • Patisserie & Deli 01434 672 360

@vallumfarm

Tel: 0191 4302620 ByTheBurn

@VallumRest

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STARTERS

RECIPE FOR SUCCESS

Michelin-starred chef Martin Wishart dished out some tips recently for Sunderland College catering students.

Curriculum leader Rob Stewart (pictured) visited Wishart’s Edinburgh restaurant to explore new techniques. Rob said: “It was excellent to be in a small kitchen witnessing Michelin-starred food being produced. It allowed me to see lots of processes which can be brought back into our curriculum at the college and will enhance our students’ skills.”

The students will be putting the lessons into practice at the college’s Lounge Bistro and Bar, which is staffed by students and is the top-rated restaurant in Sunderland on TripAdvisor.

Sunderland College Lounge Bistro and Bar Sunderland College, Hylton Campus, Sunderland, SR5 5DB tel 0191 511 6270, www.sunderlandcollege.ac.uk/thelounge

SALTED CARAMEL CRÊPES AT LA PETITE CRÊPERIE

WE LIKE!

We almost got caught out on Shrove Tuesday at appetite HQ as a lunchtime meeting in Newcastle meant we didn’t have a chance to make our own pancakes for lunch (although we did for tea..and supper). Luckily, we managed to join the enormous queue at La Petite Crêperie in the Grainger Market and get our hands on two of Julien Poulalion’s (pictured) salted caramel crêpes. Magnifique!

La Petite Crêperie, Grainger Market, Newcastle NE1 5QG, tel 07794 809 066 www.facebook.com/La-Petite-Crêperie-Newcastle

Easter at Morpeth Markets Weekly Wednesday Market 9am – 3pm

Monthly Farmers’ Market 9am – 3pm

Weekly Wednesday Market 9am – 3pm

Wednesday 1st April

Saturday 4th April

Wednesday 8th April

FREE face painting from 11am till 2pm.

Live music.

Chicks and Rabbits from Kirkley Hall to pet and feed!

Animals and live music.

The Morpeth Market is located in the Market Place in the heart of Morpeth. For more information on Morpeth Markets please contact Markets Manager Neil Brown at neil.brown@northumberland.gov.uk or 07713115204

www.moreinmorpeth.co.uk

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@moreinmorpeth

/moreinmorpeth #morpethmarkets

Morpeth Town Council

More in...

market

Grainger Market Grainger Street, Newcastle upon Tyne Open: Monday and Wednesday 9am-5pm, Tuesday, Thursday, Friday and Saturday 9am-5.30pm fresh fruit and vegetables meat and fish cafĂŠs and delicatessen locally sourced foods clothing, hardware and haberdashery and much more For more information please call 0191 211 5542

Email: markets@newcastle.gov.uk www.newcastle.gov.uk

Oh I do like to be beside the seaside...

The Beach House Cafe/Bistro New Menu Now Available 10am - 4pm weekdays & 10am - 5pm weekends Takeaway options available from the ice parlour: ice cream, hotdogs, slush, drinks, candy rock and more.

Venue available for private hire upon request. To book an event or to pre-book a table please speak to a member of staff or contact venue sales.

The Beach House, 2 Pier Point, Sunderland, SR6 0PP (opposite Roker Pier) T: 0191 565 9473 E: thebeachhouse@1879events.com 1614

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The Georgian Afternoon Tea Experience... ...in elegant surroundings

The Green, Wallsend, NE28 7PA 0191 263 7022 www.wallsendhall.co.uk

TEA ROOM NOW OPEN

Join us for delicious home cooked food.

Fresh bread, cakes, scones and our own blend of tea & coffee unique to us!

Afternoon Tea served daily from 12 noon till 4.30pm

£8.00 per person Booking recommended but not essential

Open 7 days

Monday to Saturday 9-5 and Sunday 10-5

3 Beech Grove Terrace, Crawcrook NE40 4LZ Tel: 0191 4131000 enquiries@enjoytheperfectblend.co.uk www.enjoytheperfectblend.co.uk

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American pie

REVIEW

Laura Emmerson goes cocktail crazy at the new-look Malmaison

C

ocktails and a catch-up with the girls used to be a regular occurrence on a Thursday evening, but lately we’ve fallen out of the habit. So, the arrival of an invitation to try out the new bar and restaurant at Malmaison in Newcastle was timely.

There’s been a big change here.

What used to be the dark, sultry restaurant is now an industrialstyled bar with 10 beers on tap, an array of cocktails, double the seating capacity, and a resident DJ doing his/her stuff on Thursday to Saturday nights.

What was the lounge bar overlooking the Tyne has now become an uber-glam, beautifully understated restaurant, with tables for two in those big window alcoves everyone loves, and vintage-style chandeliers.

This new layout certainly makes sense, and there’s no more hovering around the bar eyeing up the lounge seats to jump in the graves of people leaving. With the new mix of booths, bar seats and tables there’s ample space and

plenty of seating in the new-look bar, making it an ideal spot for the Saturday night crowd.

Once my pal and I were comfortably ensconced with cocktails in hand, the conversation started to flow. Perhaps choosing to sit up at the bar within earshot of the barman wasn’t the best place for the sort of discussion only very close friends can have, though I’m sure it was quite an education for the young chap.

And he certainly knew a thing or two about cocktails, talking us through the menu and helping us to work out what would suit us. In fact, we could easily have stayed in the bar gassing away all evening, but the restaurant was beckoning and, come the next morning, our heads would not have appreciated a night out without a good supper.

I’m pleased to say that Mal’s popular signature dishes still feature on the menu, with the addition of some new choices to keep things fresh.

The pan-roasted sea scallops with a spinach purée and chorizo

REVIEW Malmaison, Quayside, Newcastle, NE1 3DX tel 0844 693 0658, www.malmaison.com

ART DECO CINEMA CAFE and tomato dressing were perfectly succulent, while the goat’s cheese salad with apple, poached pear, walnuts and raspberry dressing was crisp, light and fresh, bringing with it an early hint of spring.

Steaks are something of a speciality at the Mal, and in particular the New York Black Angus strip steak. Our attentive and knowledgeable waitress explained that Mal gourmands had sampled many global suppliers to find the best beef, which, it turns out, is from New Zealand.

The sumptuous beef is vacuum-packed and aged for six weeks on the journey by boat to the UK, giving it that extra pizazz, and side orders of decadent truffle mash and green beans with feta certainly hit the spot.

The béarnaise sauce served with half a grilled lobster was divine, and the accompanying hand-cut pommes frites found their way into the peppercorn sauce with the steak on the plate opposite on more than one occasion.

An extensive wine list has a well-chosen selection of both affordable and blow-out wines,

which our waitress was able to discuss in detail, but it being a school night, we had to decline one of the delicious dessert wines to accompany our pineapple carpaccio with coconut and mint and a lemon sponge and berry concoction, which well and truly finished us off.

I’ve long been a huge fan of the Mal’s Sunday brunch, an American-style feast with a heaving chef’s table, pancakes and waffles, all followed by a big traditional roast and a Bloody Mary trolley which does the rounds.

The reason I love this so much is because it reminds me of holidays in the States, and it really is a must on a Sunday morning.

In fact, despite the French influence in both name and classical cuisine, the Mal has an air of Americana about it with its glamorous surrounds, its New York strip steaks and its Bloody Marys. I’d even go so far as to say it feels like a little slice of American pie right here in the Toon, and what could be better than that?

Coffees, Teas, Wines & Beers Quality Comfort Food Served All Day 2nd Floor Tyneside Cinema 10-12 Pilgrim Street Newcastle

Tel: 0191 2275520 Open: Mon-Sat 10am-10pm Sun 11am-7pm

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THE GRAZER

FRESH COFFEE • DAILY SPECIALS • MADE TO ORDER

The

Watling Coffee House 11 Watling Street Corbridge NE45 5AG Tel: 01434 634 820

FRESH COFFEE • DAILY SPECIALS • MADE TO ORDER

HOMEMADE • HOT FOOD • SCONES • CAKES • SOUPS

HOMEMADE • HOT FOOD • SCONES • CAKES • SOUPS

A LITTLE HIDDEN GEM IN TEAM VALLEY Offering a selection of Fresh Soups, Sandwiches, Toasties, Wraps, Scones & Cakes all homemade Corporate Delivery & Buffet Menu’s available Wedding Cakes, Cupcakes, Cakepops and Wedding Favours - made to order

Within Country Baskets, Unit 4 Princesway North, TVTE, Gateshead, NE11 0NF TEL: 0191 4473404 www.thelittlecoffeehouse.co.uk

...GREAT PLACE FOR GREAT COFFEE

Freshly Baked Speciality Cupcakes for all Occasions

* Loose Leaf Tea * Freshly Ground Coffee * Homemade Soup * Cream Teas * Sandwiches & Toasties * Eat in or takeaway * Cupcakes for all special occasions * Easter cupcakes Visit our counter at Fenwick Foodhall, Newcastle

195 Park View, Whitley Bay, NE26 3RD 0191 4479632 www.lottiemcpheecupcakes.com Open Thurs - Sat 10am - 5pm

7 n eek pe w O sa y da

Massey’s Traditional tea room

Homemade Soup, Scones, Cakes & Quiche GLUTEN FREE OPTIONS 26 Middle Street, Corbridge, NE45 5AT Tel: 01434 633130 www.masseystearoom.co.uk

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No 1

Go wild in thecountry Anna Hedworth, aka blogger The Grazer, is mostly eating wild garlic I spotted the first wild garlic in Jesmond Dene this week tiny little bright green shoots appearing in the spring sunshine.

You can smell it as you wander through the winding paths. It’s such a lovely place, right in the middle of the city, and I’ll be back down soon to pluck some of the first bright green shoots.

I wish I knew more about foraging and what you can and can’t eat.

I bought a book, but I feel I need someone to educate me. I found what I believe to be sorrel, but then I found its counterpart in the ‘poisonous’ section and am too fearful to try it, as they basically look exactly the same - one tasty, one death!

But wild garlic is an easy one - there isn’t a poisonous lookalike, and the smell of fresh intense garlic gives it away before you have even picked it.

I’ve used it for lots of different recipes

over the years. You mainly find it in shaded woodland areas, identified by its garlicky aroma. It has long wide green leaves that look a little like lily of the valley and it grows in Britain from late winter into spring.

The patch I found had young small leaves, perfect for cooking. Unlike normal garlic it is the leaves that you eat, not the bulb, and it has a much milder taste than the strong garlic bulb.

The leaves get a bit thicker and woodier when the plant flowers towards the end of its growing season, so now is probably a good time to go in search of some.

You can wilt it as you would spinach or stir into a sauce with cream and shallots. Chop it into a creamy risotto, blend it into a homemade mayonnaise or wilt through a stir fry. I’ve been looking at lots of recipes for it and will get experimenting while the season lasts. Here are a few ideas to try.

THE GRAZER WILD GARLIC DAMPER BREAD

This is an easy instant loaf flavoured with wild garlic. For this version I just made a little loaf so double the amounts if you want a larger one. To start, heat your oven to 200C/ Gas6 and mix 225g of self-raising flour with ¼ tsp salt and 1 tsp extra virgin olive oil. Add 110ml water and mix everything thoroughly until you are left with a ball of dough. Knead briefly until it is combined and smooth.

Dust your work surface with some flour and flatten out the ball of dough into a circle. I finely chopped a large handful of wild garlic.

You could use any combination of fillings you fancy really; chopped green or black olives, roast soft garlic, diced chorizo, roasted tomatoes. Pile your filling into the centre of the dough and start to fold the edges over the top until it is sealed. Turn the dough over and knead it to distribute the wild garlic. The aim is a ball of dough with the filling mixed through evenly inside. Once you have it under control flatten it out a bit and squash the handle of a wooden spoon into it to create triangular segments.

Finally, bake in the oven for about 40 mins, though if you use wetter fillings it takes a little longer. It should be golden and risen and sound hollow on the bottom when tapped.

BAKED EGGS WITH WILD GARLIC AND CHILLI AND SAGE BUTTER

Heat a frying pan with a little olive oil, add a few large handfuls of spinach, a handful of rocket, some torn wild garlic and a pinch of salt and wilt until all the water has bubbled away. When it is ready, scoop it all into an ovenproof bowl and make two little wells, crack a free-range egg into each and bake in the oven at 150C/Gas2 for 10-15 mins until the egg whites are cooked.

While the eggs are cooking, mix up a few tablespoons of yoghurt with a pinch of salt and half a clove of crushed garlic, then melt about 20g of butter, add ½ tsp chilli flakes and a few shredded sage leaves. Cook for a few minutes until it bubbles.

When the eggs are ready, dollop on the yoghurt and then pour the spicy sage butter over everything. It makes a delicious little brunch or lunch. The eggs are soft and runny with lovely wilted greens, a tangy fresh yoghurt and warm spicy buttery juices mingling into everything.

WILD GARLIC PESTO Blitz 75g of wild garlic leaves, washed thoroughly, in a food processor with 2 small shallots, 50g walnuts, 50g Parmesan, 150ml extra virgin olive oil, 1 tsp salt, and ½ tsp sugar.

So far I have enjoyed this with tagliatelle and, even more delicious, a chicken salad with a pesto dressing loosened with a little more olive oil, manchego cheese, crunchy little gem lettuce, pancetta and pine nuts.

It has a lovely mild garlic taste, but is fresh and green at the same time. This is my favourite pesto I’ve tried so far for sure.

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EASTER EATS

EASTER FUNDAY At last, spring is here and with it Easter, season of all things fresh and optimistic. Enjoy these Easter Sunday surprises

HERB-CRUSTED RACK OF LAMB WITH PEA AND MINT SAUCE SERVES 4 Ingredients 2 tbsp olive oil 4 x 3-cutlet mini French-trimmed racks of lamb 100g fine fresh breadcrumbs 1 tbsp chopped parsley 1 tbsp freshly chopped basil 1dsp freshly chopped rosemary sea salt and ground black pepper 4 heaped tsp good quality Dijon mustard (1 per rack) 50g melted butter 2 tbsp olive oil For the sauce 50g butter

24 appetitemag.co.uk

100g shallots, peeled and diced 350g frozen peas 100ml good vegetable stock 2 tbsp freshly chopped mint 1 good tbsp double cream Method Place 1tbsp olive oil in a frying pan, heat and seal the lamb on all sides. Remove from heat and place in a roasting tray.

Mix breadcrumbs and herbs with a little sea salt and black pepper. Spread each rack with 1 tsp mustard and press plenty of the breadcrumb mix onto each. Melt butter and remaining oil and drizzle over the herb-crusted

meat. Place in a pre-heated oven, 180C/Gas5, for 12-15 mins. Turn heat down to 160C/Gas3 and cook for 5-6 mins more. Rest for 5 mins before serving.

For the sauce, melt butter in a frying pan and add the shallots. Fry for 2 mins. Remove from heat then add the frozen peas and coat in the butter and shallot mixture. Add the stock.

Bring to the boil and simmer for 3 mins, remove from heat and add mint and cream. Place in a bowl and blend until chunky. Return to the pan and boil rapidly for 1 min more, reducing any excess liquid.

To serve, arrange a bed of sauce on four plates and top with the racks of lamb.

EASTER EATS

FILLET OF HAKE, ROAST BEETS & PEA DRESSING

SAFFRON-BRAISED BEETROOT, CHICKEN WITH GOAT’S CHEESE & ALMONDS AND GARLIC HAZELNUT TART

PESTO AND GOAT’S CHEESE MUSHROOM BURGERS

SERVES 4

SERVES 4

SERVES 2

Ingredients 200g beetroot, peeled, quartered 1 tsp chopped fresh thyme 4 tbsp olive oil 8 shallots, peeled, halved 2 tbsp runny honey 1 clove garlic, chopped 4 x 200g hake fillets, skin on juice and zest of 1 lemon 1 clove garlic, chopped finely 10 new potatoes, boiled, cooled then sliced in half and griddled Pea dressing 200g fresh peas, podded, blanched 4 tbsp white wine vinegar 300ml olive oil few leaves fresh spinach pinch sugar salt and black pepper

Ingredients 3 tbsp olive oil 4 free-range chicken legs, halved 4 shallots, chopped 2 sticks celery, chopped 4 cloves garlic, sliced 1 tbsp flour 200ml dry sherry pinch saffron 1 pint chicken stock 2 bay leaves salt and pepper 150g peas small bunch flat-leaf parsley, chopped 100g toasted almonds, rough chopped

Ingredients 500g puff pastry 3 large red onions, finely sliced 4 tbsp olive oil 1 sprig rosemary leaves, chopped salt and pepper 350g cooked beetroot, quartered 250g Capricorn goat’s cheese in chunks 2 tbsp hazelnuts, roughly chopped extra virgin olive oil for drizzling

Ingredients 2 large Portobello mushrooms 8 shallots, peeled and quartered 4 tbsps pesto, plus a little extra 1tsp olive oil ½ tsp sugar 85g round soft goats’ cheese 2 ciabatta rolls

SERVES 4

Method Pre-heat the oven to 180C/Gas 4.

Take 2 A4 sheets of tin foil. On one sheet place the beetroot with the thyme and 2 tbsps olive oil. On the other piece place the shallots and 1 tbsp olive oil, honey and garlic. Pinch both sheets to form two parcels and roast for 30 mins.

Take another piece of foil, pour on 1 tbsp olive oil and the fish on top. Pour the lemon zest and juice over and then a scattering of garlic.

Pinch to form a parcel. Once the beets and shallots are cooled roast off the hake parcel for 6 mins.

While the hake is cooking, make the pea dressing by blending the peas with the vinegar, oil, spinach, sugar, salt and pepper.

Serve with the potatoes.

Method In a large flameproof casserole pan, fry chicken in olive oil for 2-3 mins on both sides or until golden, remove and set aside.

Next add shallots, celery and garlic, cook until translucent and lightly golden (6-8 mins).

Stir in the flour, sherry, saffron and stock, stirring all the time until the sauce comes back to the boil. Add the bay leaves and then season with salt and pepper.

Put chicken back in casserole pan. Put on the lid and cook on a low heat for 30 mins or until the meat is starting to fall away from the bone. When the chicken is almost cooked, add the peas and cook for a couple of minutes, turn off the heat and add the parsley.

Divide between 4 warm bowls and sprinkle with the almonds.

Method Preheat the oven to 190C/Gas5.

Roll pastry into a square or round, no thicker than a 10p piece. Place on a floured baking sheet and prick all over with a fork. Bake in oven for 20 mins. Remove and if the centre has risen, gently flatten it.

Turn the heat up to 200C/Gas 6.

Heat the oil in a pan and add the onions. Make sure they get coated with all the fat, add 2 tbsp water, season and cover. Turn heat down very low and let the onions sweat and soften for about 20 mins (don’t let them stick and burn). Stir in the rosemary and if the mixture is very moist, turn the heat up to drive off the excess. Top the pastry with the onions, leaving a rim of about 4cm round the edge, then add beetroot and cheese. Season with salt and black pepper and drizzle with olive oil. Bake for 10-15 mins, scattering the nuts over the top 3 mins before the end of cooking time.

The cheese should be golden in patches and the pastry should be cooked but not too dark in colour.

Method Pre-heat oven 200C/Gas6.

Remove stalks from mushrooms and chop them very finely. Finely chop one shallot and mix it and the chopped mushroom stalks into the pesto. Place the whole mushrooms gill side up on an oiled baking tray, fill with the pesto mix and cook for approx15 mins until softened.

Meanwhile, place the shallots in a pan with the olive oil and sugar, cook over a low heat until softened and lightly caramelised.

Top the mushrooms with the goat’s cheese and return to the oven with the ciabatta for a few mins until the cheese is beginning to melt and the bread is warmed through.

Serve in the split ciabatta topped with the shallots and an extra drizzle of pesto.

appetitemag.co.uk

25

EASTER EATS

RIB-EYE STEAK WITH BEEF LOMO WASABI BUTTER SALTADO SERVES 2

SERVES 3

Ingredients 50g butter, softened slightly 1-2 tsp freshly grated wasabi 2 x fat ribeye steaks (approx.

180g-200g each) 1 tbsp olive oil sea salt & freshly ground black pepper 2 tbsp good quality mayonnaise 1 small clove garlic, crushed freshly grated wasabi (1-2 tsp) freshly cooked crispy chips 2 generous handfuls watercress

Ingredients 250g sirloin steak salt and pepper 1 garlic clove, crushed 1 sweet potato in 1½ cm cubes 4 tbsp olive oil 250g Tenderstem brocolli ½ large fresh chilli, de-seeded and finely sliced ½ medium red onion, thick sliced 1 tbsp red wine vinegar 2 tbsp beef stock 150g cherry tomatoes, halved 1 spring onion, cut into 1½ cm pieces handful of coriander leaves

Method Prepare the wasabi butter by beating 1-2 tsp freshly grated wasabi into the softened butter.

Wrap in cling film and roll tightly into a barrel shape. Chill in the fridge for 30 mins, or freeze for 10 mins so that it’s cold enough to slice.

Heat the oil in a heavy-based frying pan until smoking hot.

Season steaks on both sides with salt and pepper. Lay steaks in the pan and fry, undisturbed, for 2-3 mins each side (medium). Remove steak and allow to rest on a warm plate tightly covered in foil.

While steak is resting, prepare the wasabi aioli by mixing together the mayonnaise with the crushed garlic. Stir through freshly grated wasabi to taste.

Serve the steak with a slice of wasabi butter melting on top, accompanied by chips and watercress and wasabi aioli.

Check out www. thewasabicompany.co.uk for more recipes like this one.

26 appetitemag.co.uk

Method Preheat oven to 200C/Gas6. In a bowl, mix the steak with salt, pepper and crushed garlic. Cover and set aside. Put the sweet potato cubes on a baking tray, season with salt and mix with 3 tbsp of the olive oil. Roast for 20-25 mins. Meanwhile, steam the Tenderstem for 3-4 mins. Remove from the pan immediately and put in a bowl with iced water.

Heat 1 tbsp oil in a wok or large frying pan over high heat. Cook the beef quickly, stirring until it browns.

Add chilli and onion, stir and add red wine vinegar and stock.

Let it simmer for 30 secs, stirring frequently.

Add the cherry tomatoes, Tenderstem and spring onion, and season with salt and pepper.

Stir well. Turn the heat off and sprinkle with roasted sweet potato cubes and coriander leaves. Serve, covered in its juices with rice.

GOOD FRIDAY FISH PIE WITH COMTE MASH SERVES 4-6

Ingredients 200g cooked shell-on prawns 250g smoked white fish fillet 175g fresh white fish fillet 175g salmon fillet 350ml whole milk 1 onion, peeled and chopped 1 large carrot, peeled and chopped 1 stick celery, chopped 1 bay leaf freshly ground pepper ½ bunch flat-leaf parsley

2 large free-range eggs 25g unsalted butter 35g plain flour 1 tbsp chopped chives salt and pepper For the mash 750g floury potatoes 50g unsalted butter 60ml whole milk, warmed 100g grated Comté cheese salt and pepper

Method Turn the oven to 200C/Gas6. Shell prawns and put shells and heads in a saucepan. Using a sharp filleting knife, skin fish and add skins to the same pan with the milk, onion, carrot, celery, bay leaf and parsley stalks (save leaves for later). Bring to the boil, remove from heat and leave to infuse for 30 mins.

Put potatoes on to boil and also boil eggs for 9 mins, then plunge into cold running water, peel and cut into quarters. When potatoes are cooked, drain and mash with ¾ of the butter, all the milk and ¾ of the cheese, and season with fresh-ground pepper.

Cut fish into 2cm cubes and mix in a bowl with the prawns and eggs.

To make the sauce, strain the infused milk into a jug, melt the butter in a saucepan, add the flour and cook for a few mins, stirring with a sauce whisk until smooth. Remove from heat, add milk gradually, stirring all the time (beat out lumps with a balloon whisk), return to a low heat and keep stirring until it thickens slightly. Season and stir in the parsley and chives.

Add sauce to the fish and stir gently until all the fish is coated.

Put the mixture into a pie dish or smaller dishes for individual pies, spread mashed potato on top, make grooves in the potato with a fork, dot over remaining butter and sprinkle remaining cheese.

Bake for 20-30 mins until golden brown and hot throughout.

EASTER EATS FROM FIELD TO FORK...

NORTHUMBRIA’S FINEST Traditional Butcher producing the finest Northumbrian beef and lamb reared traditionally reared from our West Mill Hills Farm and sold in our shops.

Award winning burgers and sausages made on the premises.

Choice of homebaked pies, cooked meats and hot & cold sandwiches.

Event and Outside Catering available: Spit Roasted pigs, lamb and beef joints

BUTTERNUT SQUASH & BUTTERBEAN CASSEROLE WITH HERBED DUMPLINGS SERVES 4

Ingredients 1 medium butternut squash (approx 600-800g), cut into 2½ cm chunks, skin on 12 shallots, peeled and left whole 6 sage leaves, roughly chopped 3 tbsp extra virgin olive oil 3 cloves garlic, crushed 1 heaped tbsp flour 175ml white wine 1 tin butterbeans, drained and rinsed 400ml vegetable stock 2 tbsp sundried tomato paste For the dumplings 200g self-raising flour 100g vegetable suet 2tsp dried mixed herbs salt and freshly ground black pepper 5-8 tbsp cold water Method Place the squash and shallots in a roasting tin with the olive oil, sage leaves and a good grind of pepper and salt. Roast in a hot oven at 220C/Gas7 for 20-30 mins until the vegetables are tinged with colour at the edges.

Meanwhile, make the dumplings by combining all the dry ingredients in a large bowl. Add enough cold water to bring it together to make a soft dough. Shape the dough into 8 small balls and set aside.

When the squash and shallots are cooked, remove from the oven and turn the temperature down to 180C/Gas4.

Add flour to the roasting tin, stirring to coat the vegetables and soak up the roasting juices. Add garlic and white wine to the tin, scraping the bottom to release all the sticky caramelized bits.

Transfer to an ovenproof casserole dish and add the beans, sundried tomato paste and enough vegetable stock to cover the vegetables.

Give everything a good stir, bring to the boil and cover. Cook in the oven for 30 mins, then add the dumplings so they float on the surface.

Return to the oven, uncovered, for 20 mins until the dumplings are crispy on the outside and fluffy and cooked through on the inside.

Serve immediately with mashed potato and green beans.

4 Church Street, Haydon Bridge Market Place, Allendale Tel: (01434) 683858 Tel: (01434) 684990 (closed 1/2 day Tues) (closed 1/2 day Tues)

21 Westgate, Haltwhistle Tel: (01434) 322322 (closed 1/2 day Wed)

THE PLACE TO EAT ON THE NORTHUMBERLAND COAST! • A fantastic new dining area with views over the harbour and Dunstanburgh Castle • Outside terrace and fantastic beer garden!

• A warm and welcoming bar area with a wide selection of real ales and wines.

• Food served 11am-3pm and 5pm-8.30/9pm

Bookings take for Sunday lu n with a differennch ce Come along ... and see what it’s all about! !

The Jolly Fisherman, Haven Hill, Craster, Northumberland, NE66 3TR

SLING US A LINE

call: 01665 576 461

email: info@thejollyfishermancraster.co.uk

appetitemag.co.uk

27

HEALTHY APPETITE Herbalist and iridologist Liam Watson is at 21st Century Herbs, Market St, Hexham NE46 3NU, tel 0844 846 0481

HEALTHY

READERS’ DIGEST Improving your digestion can boost both physical and mental health, yet as modern food production continues to play havoc with our digestion, society is becoming increasingly disabled

by IBS and digestive issues. You can work wonders for your digestion by incorporating digestive-boosting plants into your diet. Here’s my top five: Ginger - Nature’s upper digestive enzyme. I have always had great success using powdered ginger as opposed to fresh. It’s a mild antiinflammatory, is good for travel sickness and is often used to increase the effectiveness of other herbs because it’s a circulatory stimulant. Ginger is also a calmative of the digestive system.

Slippery Elm - Fantastic for both inflammation and ulceration of the digestive system, its blanketing action protects against the gastric mucosa from the effects of too much acid, gastro oesophageal reflux being the most common. Interestingly, the inner bark possesses as much nutrition as oatmeal.

Cayenne - Regarded by herbalists as the purest and safest stimulant, this produces natural warmth, can be used as an antispasmodic of the digestive system and can stimulate appetite in the elderly. I have had great results using this as an anti-parasitic and it is proven to be antifungal.

Swedish Bitters - I wouldn’t even know where to begin in telling you how incredible the tincture Swedish Bitters is. The recipe is said to have started around the Egyptian times, however it was brought back into popularity by Maria Treben in the 1980s.

Kimchi – This is fermented Korean cabbage and I have a fork full of this daily. It is a source of probiotics attributing to the process of fermentation involved in its preparation. The process of fermentation of kimchi not only enhances the taste but also creates healthy bacteria, Lactobacillus which is required by the body to keep a healthy state of intestinal flora.

Check out Liam’s blog at plantify.co.uk

28 appetitemag.co.uk

GREEN POWER Jane Pikett assesses the healthgiving properties of watercress, in season now!

Watercress - humble, pretty leaf, full of peppery flavour and a wonderful accompaniment. And it’s not just for salads, people!

Watercress is a better source of vitamins C, B1, B6, K and E, iron, calcium, magnesium, manganese and zinc than apples, broccoli and tomatoes. Indeed, we are reliably informed that only raw broccoli has more vit C and magnesium.

Watercress is brimming with betacarotene and vitamin A equivalents, which as well as being important

antioxidants are also needed for healthy skin and eyes, and it contains more than four times the amount of other super foods.

Watercress contains greater quantities of Lutein and Zeaxanthin, types of carotenoids that act as antioxidants, meaning they can mop up potentially damaging free radicals.

Quercetin, a type of flavonoid and a powerful antioxidant, is also found in greater quantities in watercress than broccoli and tomatoes. Right, enough of the science - time to eat!

HEALTHY APPETITE Country produce at it’s Best

AWARD WINNING BUTCHERY

INCLUDING BEEF & LAMB FROM WIDDRINGTON FARM ITSELF. ALL HOMEMADE SAUSAGES. • Great British homemade Sunday lunch 12-2.30pm from £5.99 • Homemade cakes, pastries, & scones in our coffee shop • Every Friday local haddock in homemade batter with chunky chips, peas & tartar sauce from £5.99 12-2.30pm • Open Good Friday 10-4, Easter Saturday 9-5 • Easter Monday 10-4. Easter Sunday closed • Exciting activities over Easter weekend, face painting, Easter bonnet and decorated egg competition.

HOT SMOKED SALMON & WATERCRESS FRITTATA SERVES 4

Opening Times :- Tue – Fri 9.30-4.30, Sat 9-5, Sun 10-4 Closed Mondays except Bank Holidays-Sunday hours apply (Kitchen closes 30 mins prior to above times)

Widdrington Farm, Widdrington Village, Morpeth, Northumberland, NE61 5EA • Tel 01670 760181

www.thecountrybarn.co.uk

Ingredients 1 tbsp olive oil 6 spring onions, finely sliced 150g watercress 150g hot smoked salmon zest of half a lemon ¼ tsp dried chilli flakes (optional) salt and pepper pinch ground nutmeg 10 large free-range eggs 1 tbsp crème fraîche 25g feta cheese, thinly sliced (optional) Method Pre-heat the grill. Warm the olive oil in a non-stick frying pan with an oven-proof handle and sauté the spring onions over a gentle heat for a few minutes until soft.

Add the watercress and stir gently until the watercress begins to wilt.

Remove the skin from the hot smoked salmon and flake it into pieces and into the pan. Add the lemon zest and dried chilli, if using.

In a bowl, season the eggs generously with salt, black pepper and a pinch of nutmeg, add the crème fraiche and whisk until combined. Pour into the pan and cook over a gentle heat, moving the mixture around with a spatula every now and then, until the bottom of the frittata is set and the top is still wobbly. Scatter over the feta cheese (if using). Pop the frittata under the grill for another 2-3 mins to finish cooking the top.

Fat: 24.5g Saturated Fat: 6.1g Protein: 26g Fibre: 1g Salt: 1g

Modern British Menu with quirky Northumbrian Twists...

Relaxed lounge lunches • Gourmet Afternoon Teas Al a Carte Restaurant • Cocktail • Craft Club Ales 24 Bondgate Without, Alnwick, Northumberland NE66 1PN

t: 01665 602395

appetitemag.co.uk

29

HEALTHY APPETITE CHAR-GRILLED TUNA WITH SALSA VERDE

GNOCCHI WITH PANCETTA AND WATERCRESS

1 tbsp salt 400g can chickpeas, drained salt and black pepper

Ingredients 4 x 100g fresh tuna steaks 2 tbsp lemon juice ½ tsp ground Szechuan pepper 1 tsp olive oil For the salsa verde 1 (85g) bag watercress 2 tbsp fresh basil leaves 1 clove garlic 2 tbsp lemon juice 2 tsp olive oilfinely grated zest and juice of 2 lemons For the watercress salad 85g bag watercress ½ red onion, peeled, thinly sliced

30 appetitemag.co.uk

Method Place the tuna on a plate, mix together the lemon juice, pepper and oil and pour over the fish.

Cover and marinate in the fridge for 30 mins, turning once.

To make the salsa verde, place all the ingredients in a food processor with 2 tbsp of cold water and blend to form a smooth paste. Season with salt and pepper to taste.

Heat a large griddle pan and cook the tuna for 5-6 mins, turning once until chargrilled but still a little pink in the middle.

Serve with the salsa and salad.

Fat: 7.1g Saturated Fat: 1.8g Carbohydrate: 1g Protein: 24.6g Fibre: 0.4g Salt: 0.15g

Ingredients 1 tbsp olive oil 75g cubed pancetta or streaky bacon 1 clove garlic, chopped 4 ripe tomatoes, chopped ½ tsp dried chilli flakes 4 tbsp dry white wine pinch sugar salt and freshly ground black pepper 1 500g bag fresh potato gnocchi 1 85g bag watercress watercress and parmesan cheese to serve

Method Heat the oil in a frying pan, add the pancetta and sauté for 5 mins or until golden and the fat has run out. Add the garlic and tomatoes, sauté for 2 mins, then add the chilli, wine and sugar. Cover and simmer for 5 mins. Place the watercress on a board and use a knife to very roughly chop it and then place in a colander.

Cook the gnocchi in boiling water. Drain the gnocchi in the colander, pouring it on top of the watercress. Leave to drain for 1 min before tossing into the hot sauce. Serve topped with a little more watercress and parmesan shavings.

Fat: 8.5g Saturated Fat: 2.5g Carbohydrate: 45.6g Protein: 10.1g Fibre: 3g Salt: 2.27g

HEALTHY APPETITE

The Shoreline Café

DOGS Situated in the small fishing village of Craster you can take a breathtaking walk to Dunstanburgh Castle ALWAYS (recently voted in the top 5 walks in Europe) WELCOME then call in at SHORELINE CAFÉ.

• Breakfast Menu • Light Lunches, including Craster Kippers and Smoked Haddock Chowder • Fresh Sandwiches • Home-made Cakes, Scones and Tray-bakes • Freshly Ground Coffee • Gifts • Local Produce • Outside Terrace 1 Church Street, Craster, Northumberland, NE66 3TH · TELEPHONE: 01665 571251

MOROCCAN-SPICED ROAST VEGETABLES Ingredients 350g cauliflower 3 carrots, peeled 3 baby courgettes 2 leeks For the spice mix 1 tsp cumin seeds 1 tsp coriander seeds 1 tsp paprika 1 tsp coarse ground pepper 20g fresh mint, roughly chopped 20g pack fresh coriander, chopped

3 tbsp olive oil finely grated zest and juice of 2 lemons For the watercress salad 85g bag watercress ½ red onion, peeled, thinly sliced 1 tbsp salt 400g can chickpeas, rinsed and drained salt and freshly ground black pepper To serve 200g tub Greek yoghurt

Method Preheat the oven to 200C, Gas6.

Break the cauliflower into florets. Halve the carrots and courgettes lengthwise and cut each half lengthwise into 5 or 6. Cut the leeks in half lengthwise, wash well and cut each half diagonally into 10.

For the spice mix, dry roast the cumin and coriander seeds in a small frying pan for 2-3 mins, shaking the pan occasionally, until they begin to pop. Remove from the heat and tip into a food processor with the paprika and pepper, half the mint, half the coriander, the olive oil, lemon zest and half the lemon juice, and blend.

Place the vegetables in a large, shallow roasting tin and spoon over the spice mix, ensuring all the vegetables are well coated. Pour 1cm water into the base of the tin. Cover tightly with foil and roast for 30 mins. Remove foil and cook for a further 30-45 mins until the vegetables are tender.

For the watercress salad, place the red onion in a small bowl, sprinkle with salt and add enough water to just cover the onion. Set aside for 30 mins. Drain the onion and rinse under cold running water, then put into a bowl with the chickpeas and the remaining lemon juice and remaining herbs, the watercress and seasoning. Mix well.

To serve, divide the vegetables between serving plates and top with the watercress salad. Serve with a spoonful of Greek yoghurt and garnish with watercress.

Fat: 8g Saturated Fat: 1g Carbohydrate: 16g Protein: 7g Fibre: 5g Salt: 0.46g (N.B. nutrition analysis does not include yogurt to serve)

Open every day 10am-5pm

QUIRKY POP UP COFFEE SHOP WHICH ALLOWS YOU TO GRAB GOOD QUALITY TASTY FOOD ON THE GO...

• Authentic Italian Coffee’s, Premium Teas, Hot Chocolate & Cold Drinks to go.

• Freshly made to order - An excellent selection of sourdough toasties, sandwiches, wraps and salads.

• Wide selection of homemade cakes, pastries and biscuits.

• Gluten Free options are available.

...The pop up coffee shop with a difference!

Ring in your order ready for collection on tel: 07580 477975 Clayton Park Square, Jesmond NE2 4DP FREE PARKING

Fresh, Seasonal, Traditional & Delicious

Our smoke houses have been in operation since 1843 next door to our shop, the ‘The Fisherman’s Kitchen’, where your always welcome.

You can also order online at www.swallowfish.co.uk Award Winning

Swallow Fish OF SEAHOUSES EST • 1843 2 South Street, Seahouses, Northumberland, NE68 7RB tel: 01665 721052 www.swallowfish.co.uk Proud to be one of Rick Stein’s Food Heroes

smoked salmon • kippers • smoked cod • smoked haddock salmon smokies • shellfish • crabs • lobster

appetitemag.co.uk

31

George Payne

BUTCHERS

georgepaynebutchers.co.uk This month’s special...

ON THE FARM

500YEARSYOUNG Widdrington Farm, home to the Country Barn Farm Shop and Coffee Shop, has passed through the same family for an incredible 500 years, Rosie McGlade discovers

French-trimmed Loin of Rare Breeds Pork from our long-time local supplier Tom Burn

YOU REALLY CAN TASTE THE DIFFERENCE 27 Princes Road, Brunton Park, Gosforth NE3 5TT

Tel: 0191 236 2992 Ask about our FREE local delivery service

Fully licensed to sell Wines, beers and spirit.

A comprehensive menu awaits you at Bon Appetit, come and try our homemade scones, cakes, quiches etc, all made fresh in house.

Look out for our daily specials.

Full table service for your maximum enjoyment and comfort.

Handbags, Jewellery, Scarves, candles and lots of other lovely gifts.

Prices to suit all budgets.

Bon Appetit Café, Deli & Gifts 37, Front Street, Cleadon, SR6 7PG • Tel: 0191 5374333

32 appetitemag.co.uk

Five centuries ago, during the reign of Henry VIII, a Monsieur Annett boarded a boat and sailed from France to Northumberland.

Arriving here, he settled on land close to the sea, and raised his family.

His descendent Hugh Annett and his wife Sarah are still farming that land overlooking beautiful Druridge Bay today, and this year they celebrate an extraordinary 500-year anniversary with Widdrington Farm, which has from one generation of Annetts to the next.

Perhaps just as extraordinarily, the farm has consistently passed through the male line: every Annett here has had a son. Hugh and Sarah’s own, Geoffrey, 29, and Harry, 25, have two

daughters between them, though there’s another baby on the way. Not that an Annett female couldn’t run the farm. Sarah, born to a very urban family in Newcastle half an hour away, has more than proved her business prowess in bringing the Country Barn into being, as we shall see.

“I actually started out working as cabin crew for Gill Air and Air France,” she smiles. “I’ve gone full circle from serving tea and coffee in the air to doing the same on land.”

The next generation is covered, Geoffrey and Harry having taken an interest in cattle and sheep respectively.

Hugh himself grew up hearing stories of what life was like for the previous generation, as must have all

ON THE FARM Traditional Fish Smokers Oak Smoked Salmon • Seafood Natural Smoked Cod & Haddock • Local Produce the Widdrington farmers before him.

“My father used to tell me that my grandfather would open a window every morning and shout out orders to the people he employed here, then go back to bed,” he says.

Farming being what it is, there have been many peaks and troughs along the way. In 2001, it was foot and mouth disease.

“It was awful. We had a pedigree herd and a pedigree flock and they all had to go,” Hugh recalls. This massive blow forced a decision to diversify and The Country Barn farm shop, butchers and café was born, growing today into a thriving business employing 25 full-time staff.

It came at the right time. “We’d already realised that as a pure farming unit, the business couldn’t support what would be three families when the boys were grown up,” Sarah says. But what to do? The answer came from some basic maths. The farm was selling its animals through Ashington Mart. Sarah was buying

meat from a butchers in Morpeth stocked by the mart. “It was ours. We calculated the difference, and decided to open a butchers.”

It was the farm’s only suitable buildings - too big for just a butchers - that dictated the scale of things to come. “They were huge. One little idea mushroomed into a whole big operation, and we opened in 2006.”

Today, the coffee shop in the old grain store, with its original beams and grinding wheels still visible, has 80 covers, with all the gorgeouslooking pies, pasties and sausage rolls, all the cakes and hot food cooked in kitchens upstairs, while the farm provides the meat for delicious Sunday lunches. It’s clearly hard work being an Annett, but it’s not a bad life if you can get it right like they have.

Here’s to the next 500 years.

Widdrington Farm Widdrington Village, Morpeth Northumberland, NE61 5EA tel 01670 760 181 www.thecountrybarn.co.uk

VISIT OUR SHOP RESTAURANT OPEN EASTER

AS FEATURED ON TALES FROM NORTHUMBERLAND WITH ROBSON GREEN

Craster, Northumberland NE66 3TR • 01665 576223 Order online: www.kipper.co.uk

For Something Savoury or Something Sweet...

Go to

La-Tea-Dah on Nile Street!

38 Nile Street, North Shields

Tel: 07814 377766

S

Follow us on

PIERI ESTABLISHED 1961

NEW CAFE BAR BISTRO

Offering a wide range of tempting cakes, scones.    

Morning Coffee Lunches Afternoon Teas Evening Bistro & Grill

Pieri’s, Parsons Drive, Ryton

Tel: 0191 413 6444

Open from 9am to 9pm Mon to Thurs 9am to 10pm on Fri & Sat

The Annett family

appetitemag.co.uk

33

REVIEW

Mummys’ boy

A

t the age of 22, the days of being taken to look for plants, kitchen ‘things’ and interior design ideas by my mum should be long gone. But, having gone through the process with my real mother, I seem now to have been ‘adopted’ by two more.

My appetite mums, Mmes McGlade and Pikett, find great pleasure in taking me on rural excursions with the promise of chips and a piece of cake on condition they can mooch without me disappearing to find a bridge to leap off.

Thus, having been bundled into the back of the appetite Volvo and being made to wait for the child-locked door to be opened in the car park, we wander through the walled garden at Bradley Gardens. I have to say, I can appreciate the work that’s been

34 appetitemag.co.uk

Dean Bailey vsits Bradley Gardens with his two appetite mums done; it does look beautiful, but ladies, we don’t need to spend 20 minutes discussing trees when I haven’t eaten since 7.30am.

Having looked at a lot of trees, and some bushes, and some more trees, and skilfully avoided the shops on our way to the glasshouse café, I find my way to a cabinet filled with cake certainly the highlight so far.

As is our way in our surrogate appetite family, we argue about anything and everything as we stand in the queue looking at the big blackboards. Having argued about what we will have, where we will sit, and who will pay, choosing something to eat then takes as long as that walk through the garden.

Bored, I wander off to choose the cake I will have for pudding, both of my mums tutting loudly as I do so (they worry about my cake intake). But arriving back at our table by the wood burner, both of

them are grinning - clearly they’ve been talking about plants again.

Mum number one’s smoked haddock risotto looks extremely good, and she lets me try some, which is why she’s my favourite.

It really is beautiful and the big bowl keeps her from talking about gardening too much.

As for mum number two’s smoked salmon on sourdough with softly boiled egg, watercress, capers and chives - which looks even better - she tells me in the car on the way back that it is very good - particularly the salmon. Of course, having been glared at for even thinking about going near her plate, I can only report on that one secondhand, but she is certainly extremely complimentary about it.

My burger and chips is popular with all three of us, the brioche bun keeping my need for sugar at bay. Mum number two is more than happy to steal fries from my

basket and ketchup from my little Kelner jar. She can be very selfish like that, but I let it pass, for there is cake to come.

Then, having avoided the shops on the way in, I am not so lucky on the way out. There is jewellery, handbags, and scarves in the first one. Interiors in the second, including candles which are waved in my direction. Then, there is a very long visit to buy kitchen ‘things’ at the branch here of the excellent Stangers Cookshop, in which mum number two invests in a border terrier-embroidered apron and a vegetable brush.

Then she scuttles back to shop number two for a test pot of the paint which is on the wall behind the counter. Good thing I get a great big slice of cake to take back with me, eh?

Bradley Gardens, Sled Lane Wylam, NE41 8JH tel 01661 852 176 www.bradley-gardens.co.uk

appetitemag.co.uk

35

SPATULAUGHS

Stir it up..

Former toy maker Tim Fox causes a stir for Rosie McGlade

In the Louvre in Paris there’s a tour guide who ushers visitors from masterpiece to masterpiece, directing their attention with a wooden spatula with origins in Northumberland.

The instrument - its primary purpose stirring soup and sauces - is a carved figure of the Venus de Milo from a range of whacky and wonderful items made by ‘spatula manufacturer’ Tim Fox and his team in their West End Industrial Estate warehouse in Haltwhistle: open, sort of, to the public.

“It’s so weird,” he enthuses, “because there are people all over the world cooking with spatulas that we have designed and made here. And they’re not just ‘being there’ all over the world, but being used, cooked with. Or even just showing people the real Venus de Milo. It’s lovely! I never lose sight of how great it is that we’re doing this.” Tim, one quickly learns, is not a man for whom the gift of life goes unappreciated. Remember the character

36 appetitemag.co.uk

in The Fast Show, the man who describes everything as Brilliant? Tim LOVES Hexham, having moved here to be with his girlfriend Sue Dunne. Who he also LOVES. She’s a ceramic artist, and her work is BEAUTIFUL. He LOVES Portobello Market in London, he LOVES Newcastle’s Sunday Quayside Market, where he pitches up to sell spatulas, even in winter when the wind’s lifting his overhead gazebo into the Tyne, because that just makes you appreciate summer all the more.

“It’s like busking, great fun,” Tim says.

“People come towards you with smiles on their faces because they see the spatulas, and then they tell you how brilliant they are. Then they give you money for them!”

Luckily, his cheerful wonder of it all is rooted in some business grounding, or else Tim wouldn’t be expanding sales in hundreds of outlets around the country and beyond.

His background, it somehow doesn’t surprise, is in toy making; indeed, he has won

British Toy Makers Guild awards for wooden games like his chess board jigsaw or his spiral snakes and ladders, which sold particularly well in America for some quirky reason.

“Then I mostly gave that up and worked as a supply teacher in English and art, which was great, then moved up here to be with my girlfriend, then four years ago a cello maker gave me some wooden offcuts and one of them looked like a duck and I just thought, hey! Being a toy maker, you get these ideas.

“I was actually preparing to exhibit some toys and realised there was nothing nice like this for adults. So I made some different spatulas and they took off.”

His early models, still some of his most enduringly popular, include the Spatula of Liberty, Count Spatula, and the Venus de Milo. They come with laminated labels and a little quip. “It’s all about spatulaughs, so they have to be funny,” Tim says. “By far the most popular is the one with two hands in the air,

SPATULAUGHS

saying: ‘Oh no, not the soup!’” Among 40 or so others, there’s a Roman centurion from Hadrian’s Wall who used to say, in Latin: ‘Please Mr Hadrian, Sir, can I go back to Italy now?’, but then a friend suggested changing it for, ‘Hail Caesar Salad’, which Tim thought was genius.

As far as possible, they’re made from local hardwoods, mainly beech, ash, and some sycamore. And in the same way that toys have got to be played with, Tim insists his spatulas are used. “I tell customers I employ staff to look through their kitchen windows and check.”

He doesn’t really, but begs us to mention his ‘wonderful team’ in Haltwhistle: Dominic, Darren, Joe and David. He’s also a cello player, and busked until 2am on Northumberland Street the other day, making £160 towards his special fund to take Sue to Achiltibuie at the top of Scotland. The world could do with more like him. www.timfoxall.com

Newly Renovated

All Day Breakfast * Morning Coffee * Scones & Cake * Lunch * Celebration Afternoon Tea (48 hours notice required).

Bar Meals available Thursday, Friday, Saturday & Sunday evening until 8pm.

Holiday times Bar Meals available 7 days per week.

Fully Licensed Bar Sunday Lunch available from 12 noon Bir thday, Christening, Wedding Celebrations available 40 max.

Open Mic Night the 3rd Sunday in every month (very popular) Walkers & Cyclists Welcome!

Taking bookings for coach par ties for Afternoon Teas, Fish & Chips, Pie & Peas Ample Parking Facilities Open 7 days a week (w/c 30 March 2015) 9am - 6pm Mon, Tues, Wed 9am - 11pm Thurs, Fri, Sat 10am - 11pm Sunday (Times will vary during holiday periods)

Blenkinsopp Castle Inn & Tearoom Blenkinsopp Castle Home Park Greenhead, Brampton Cumbria CA8 7JS Tel: 016977 47757 www.blenkinsoppcastleinn.co.uk

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KITCHEN KIT If it tastes as good as it looks, then it should be in your kitchen!

Big Hats and Posh Frocks Thursday 18th June 2015

We are bringing Ascot Ladies Day to Battlesteads Enjoy Ascot Ladies day right here at Battlesteads with Lunch and glass of fizz on arrival for only £20/person

HOT STU FF To book call 01434 230209 or email info@battlesteads.com Battlesteads Hotel & Restaurant, Wark on Tyne, nr Hexham, Northumberland NE48 3LS

Celebrate Easter with chocolate gifts guaranteed to delight and delivered direct to your door

Add some spice with a jar of Yummy Things Handmade Chilli Jam, £3.50 at Broom House Farm, Witton Gilbert Durham, Co Durham, DH7 6TR, tel 0191 371 9697, www. broomhousedurham.co.uk

ZESTY! The jar our marmalade comes in is no longer good enough now we’ve seen this fab Emma Bridgewater marmalade pot, available at Stangers kitchenware shop at Bradley Gardens. £24.95, Bradley Gardens Sled Lane, Wylam, NE41 8JH tel 01661 852 176 www.bradley-gardens.co.uk

Our boutique is bursting with exciting Easter gift surprises all handmade by our finest chocolatiers.

Take a look at the unique collection of cute ducks, eggs of all sizes, some big, some small, some filled and even ones that go off with a bang!

Our Easter baskets and hampers are laden with amazing flavoured bars or select a box of gorgeous pralines, caramels or truffles made in dark, milk and white luxury chocolate perfect for sharing with partners, friends and all the family.

the ultimate online

ZINGY

chocolate boutique

www.cho www.ch ocolatlovers.c colatlov e rs.co .uk Start your love affair today

@chocolatlovers

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/chocolatloversboutique

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Add a bit of zing to your salads with homemade sauces, dressings and marinades including Izzy’s Interesting Italian Salad Dressing from Knitsley Farm Shop Wildon Grange sauces, £3.95 Knitsley Farm Shop, East Knitsley Grange Farm, Knitsley Consett, Co Durham, DH8 9EW tel 01207 592 059 www.knitsleyfarmshop.co.uk

TIN TIN! Anything Aga-related is a big hit here at appetite HQ and this little tin now has pride of place in our kitchen. Guess who’s decided it’s perfect for biscuits (as all tins are, of course!)

Aga Storage Tin, £10 Corbridge Cookshop, Middle Street, Corbridge, NE45 5AT tel 01434 632 582 www.corbridgecookshop.co.uk

KITCHEN KIT

LOVELY LAVENDER

CHOCTASTIC! Lent has been hard on some here at appetite HQ, but fear not, we have two fab boxes of chocolate from our friends at the Patisserie & Deli at Vallum waiting for Easter Sunday.

Prestat Finest Chocolate & Truffles 185g, £11.50, The Patisserie & Delicatessen at Vallum, East Wallhouses, Military Road, Newcastle NE18 0LL, tel 01434 672 360, www.vallumfarm.co.uk

SMOKIN’ Certain members of team appetite can’t do without venison, whether it’s in season or not. These little packs of smoked delights keep us going all year round.

Ranoch Smokery Cold Smoked 100g, £4.75, Brocksbushes Farm Shop, Stocksfield, Corbridge NE43 7UB, tel 01434 633 100 www.brocksbushes.co.uk

CHOP! When it comes to kitchens, we regularly defer to the queen of kit Jess Stanger-Crosby. This month, Jess recommends this Zwilling Pro Knife Block Set, available at her fab Jesmond shop. £220, Stanger’s Cookshop Brentwood Avenue, Jesmond NE2 3DH, tel 0191 281 8563 www.stangerscookshop.co.uk

The Little Coffee House in Team Valley is a real hidden gem and there’s always something new catching our eye. This month it’s these little jars of lavender sugar. £2.99, The Little Coffee House, Princesway Team Valley, Gateshead, NE11 0NF tel 0191 447 3404

MOR E TEA? Tea is so important here at appetite HQ that we have a cupboard dedicated to it. This little infuser from Pumphreys is proving very handy. £4.50, Pumphreys Coffee Roasting Rooms Showroom and Cafe, Bridge Street, Blaydon NE21 4JJ, tel 0191 414 4510 www.pumphreys-coffee.co.uk

CLUCK! There’s always space for a quirky piece of kitchen kit in these pages and this month we’ve chosen Grandma Wild’s Henrietta Hen from The Country Barn Farm Shop and Coffee Shop. £14.99, The Country Barn Farm Shop and Coffee Shop, Widdrington Farm Widdrington, Morpeth, NE61 5EA tel 01670 760 181 www.thecountrybarn.co.uk

EASY DOES IT We love an antipasti platter, and we’ve been enjoying these beauties from our friends at Carruthers & Kent. We may have also collected some of their favourite bottles too. Hic! Enoteca Antipasti Plate £7.95 Carruthers & Kent, Elmfield Road, Gosforth Newcastle, NE3 4AY, tel 0191 213 1818 www.carruthersandkent.com

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KITCHEN KIT

TOAST! Our bread bin is always well stocked and a loaf from the excellent Running Fox at Blagdon Farm Shop didn’t last long the other day. We’ll back for more soon.

From £2.99, Blagdon Farm Shop Milkhope Centre, Berwick Hill Road NE13 6DA, tel 01670 789 924 www.theblagdonfarmshop.co.uk

CUTTING These gorgeous vintage herb cutters are from the excellent RE in Corbridge, where all things up-cycled are very much de rigeur.

From £25, RE, Bishop’s Yard, Main St, Corbridge, NE45 5LA, tel 01434 634 567 www.re-foundobjects.com

LET IT BUR N Not for the faint-hearted, we picked up these Who Dares Burns Fiery Peanuts at Dene’s Deli recently. A small handful is enough to perk us up on any wet Wednesday afternoon.

Who Dares Burns Fiery Peanuts £1.55, Deneʼs Deli, Jesmond Road Jesmond, NE2 1LD, tel 0191 281 8200, www.denesdeli.com

EPOS

HOT! BOWLED OVE R These pretty hand-painted bowls will raise the spirits on even the dullest day. www.dotcomgiftshop.com

CORBRIDGE COOKSHOP

SOFTWARE SOLUTIONS

ITE SATELL E OFFIC NOW IN H RT THE NOT EAS Licensed trade specialists Cash Registers - Epos systems Honest, reliable advice Contact Tony Franklin: 02380 227645 or 07771 727014

www.wedderburn.co.uk

40 appetitemag.co.uk

We love Ouseburn Coffee Co coffees in all their many shapes and forms. This wee bundle was purchased at the company’s fab website, and they are also widely available at delis regionwide.

To buy online, go to www.ouseburncoffee.co.uk

R. Martin

High Class Family Butcher

Stockists of a wide range of kitchen equipment from everyday utensils to specialist cookware including Aga, Silverwood Bakeware, Stellar Cookware, Sophie Allport.

Helpful and friendly advice at: CORBRIDGE COOKSHOP, 15. MIDDLE STREET. CORBRIDGE NE45 5AT T: (01434) 632582

Suppliers of all local meat & a variety of home cured bacon.

Homemade pies & sausages are a speciality and a must purchase! Meat boxes & delivery available 21 Newgate Street, Morpeth Northumberland NE61 1AW | Tel: 01670 513359

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Jean Crosby with Martin and Janet Gaughan

Joe Docherty and Roger Crosby

Ben Crosby, Ian Lowrey and Roger Crosby

Lucas and Sue Morrison

Stuart Young, Paul Rankin and Sue Young

Jessica and Maisie Crosby

Dominic Difolco, Bob Crosby and Ann Stephens

KNIVES OUT! Crosbys catering equipment supplier marked its 25th anniversary with a party for clients at the firms’ new office, showroom and warehouse on Brough Park Way in Newcastle. Crosbys works with more than 2,000 venues across the region and across the UK and chef Paul Rankin was one of the guests at the do. www.crosbys.co.uk

Debbie Baker, Trevor Webb, Mandeep Walia, Andy and Julie Dodds

WAYNE HEMINGWAY OPENS STAITHS CAFÉ Designer Wayne Hemingway returned to the housing development he helped to design in Gateshead to open The Staiths Café and Bar at the heart of the Staiths estate. The celebration included fire-eaters, glow-in-the-dark stilt walkers and magicians. www.thestaithscafe.co.uk

IMAGE CREDIT: © Allinson’s Photography

Suzanne Hutton and Mark Hodgson of Staiths Cafe with Wayne Hemingway and Graham Soult

Sam Taylor with baby Lyla and Suzanne Hutton of Staiths Cafe

Lee Burgess, Tanya Armstrong, Molly Sendall, Mark Farrer

Eugene Pillay, Kirk Harwood and son Morgan, Katie Woodhead, Andy Bourn

Tanya Armstrong, Peter Heelas, Wayne Hemingway, Mark Hodgson and Suzanne Hutton of Staiths Cafe, Molly Sendall, Jean Heelas

42 appetitemag.co.uk

Marc Ross and Roma McGeehan

Gareth Williams

DINING OUT THE COTTAGE KITCHEN

DABBAWAL

The Cottage Kitchen in Whitley Bay is known for serving great quality, traditional British food and was named a TripAdvisor Certificate of Excellence winner 2014. The team uses only the very best meat in every dish including British pork and top quality Angus beef. The Cottage Kitchen offers delicious Sunday lunches to eat in or takeaway. Take advantage of the ‘bring your own plate’ option. Fully licensed with a selection of wines and beers. A home-from-home experience!

Open: Tues-Sat 9am-3pm, Sun 10am-3.30pm

Dabbawal, street food pioneer of the North East, brings the amazing tastes of the street to its two Newcastle kitchens, with unique tapas-style plates for sharing and classic dishes with a twist.

The Chef’s Surprise Menu is a fabulous feast for just £21 per person, while the fab early bird and pre-theatre menus come in at just £12 per person for two courses.

Dabbawal’s city centre and Jesmond branches are truly unique, creating an atmosphere all their own, and serving food you won’t taste anywhere else.

ESLINGTON VILLA

Beautiful chaats, curry soup cups, and the only Roomali rolls in the North East make for a fantastically fresh express lunch, while grill plates, superb curry dishes, tandoori plates and signature recipes direct from the kitchens of the Indian subcontinent make for an array of tastes and textures unique to Dabbawal.

The Jesmond branch has a beautiful outdoor veranda for summer afternoons and evenings, while the High Bridge branch is the perfect spot for hungry shoppers and city workers.

LOCATION: 1-5 Countess Avenue Whitley Bay, NE26 3PN Tel: 07530 101 186

LOCATION: 69-75 High Bridge Newcastle, NE1 6BX Brentwood Mews, Jesmond, NE2 3DG tel 0191 232 5133, www.dabbawal.com

MCKENNAS

MICHELANGELO’S

Far more than a theatre bar, McKenna’s serves a wide selection of tapas, weekly changing specials, tried and tested classics and gourmet sandwiches. McKenna’s also caters for a range of events in a beautiful location in the heart of the historic university campus.

A family-run business, McKenna’s has a strong team of chefs and bar staff who are passionate about good food and make your visit a memorable one.

Visit the website for opening times.

A warm welcome awaits visitors to Michelangelo's. The intimate restaurants in Ryton and Dipton aim to reflect the true taste of Mediterranean and dishes are inspired by traditional family recipes.

As well as serving exceptional food, the restaurants are neighbourhood venues where diners can relax, share and enjoy each other's company. The new menu features such favourites as homemade Tuscan sausages, mezze, lamb and chicken souvlaki, Catalonian paella and a wide range of breads, as well as the well-loved pizzas

LOCATION: McKenna’s at Northern Stage, Barras Bridge Newcastle, NE1 7RH www.mckennasat northernstage.co.uk

Eslington Villa is set in two acres of beautiful gardens in the quiet leafy district of Low Fell. The award-winning restaurant enjoys an excellent reputation. Enjoy 50% off wine when you dine every Tuesday.

Choose any wine from the wine list and you will only be charged half the price of the bottle, available on tables booked from 7pm onwards. The early bird menu is served Mon-Fri between 5.30-6.45pm, two courses £14.95, three courses £17.95 and the popular Sunday menu is available between noon-9pm.

LOCATION: 8 Station Road Low Fell, Gateshead, NE9 6DR Tel: 0191 487 6017 www.eslingtonvilla.co.uk

NATIONAL GLASS CENTRE BRASSERIE

and pastas. Dietary requirements including vegetarians, coeliacs and those who prefer Halal meat are catered for. In addition to the a la carte menu, there are always daily specials and promotions. Current offers include: three-course early bird special, Monday-Saturday from noon-7pm with three-courses for only £6.95. Sunday three course lunch for £14.95 and small roast of the day from £5.95 and a separate children's menu. There’s also a range of tapas at La Taverna at Ryton, which you can enjoy with a wide selection of real ales.

LOCATION: Ryton, tel 0191 413 2921 Dipton, tel 01207 571 040 www.michelangelohotel.co.uk

The Brasserie combines a delicious, regionally inspired menu with contemporary décor, making it a perfect spot for the discerning diner.

Dishes created by the team only use the finest, freshest ingredients locally sourced and prepared with passion.

Floor-to-ceiling picture windows create a light and airy feel, which adds to the stylish yet relaxed ambience.

The Brasserie is open daily for breakfast, lunch and afternoon tea, in addition to Sunday lunch. The National Glass Centre is also available to hire for private events.

LOCATION: Liberty Way, Sunderland SR6 0GL, tel 0191 515 5555 www.nationalglasscentre.com/brasserie info@nationalglasscentre.com

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A-Z GUIDE DARLINGTON

appetite is available at all of these locations as well as Tourist Information Centres across the region.

If you would like copies in your cafe, restaurant, delicatessen, farm shop etc. please give us a call on 01661 844115 THE PANCAKE CAFÉ 11 Crossgate, Durham, DH1 4PS t: 0191 3868070

1 OAK Milburn House, Dean Street, NE1 1LF t: 0191 2323200

SARDIS 196 Northgate, DL1 1QU

RADISSON BLU HOTEL Frankland Lane, City of Durham DH1 5TA t: 0191 3727200 www.radissonblu.co.uk/durham

ADRIANOS 90 High Street, Gosforth, NE3 1HB t: 0191 2846464

THE CROFT HOTEL Croft-on-Tees, DL2 2ST t: 01325 720319

SOUTH CAUSEY INN Beamish Burn Road, Stanley, DH9 0LS t: 01207 235555

HALL GARTH HOTEL Coatham Mundeville, DL1 3LU t: 01325 300400

COUNTY DURHAM 9 ALTERS COFFEE SHOP 19a Silver Street, DH1 3RB t: 0191 3741120 BISTRO 21 Aykley Head House, Durham DH1 5TS t: 0191 3844354 BRAMBLES FOOD HALL Poplar Tree Garden Centre, Shincliffe, DH1 2NG t: 0191 3847553 BROOM HOUSE FARM Near Witton Gilbert, Durham DH7 6TR t: 0191 3718839 CHESTERS GROVE Chester Moor, Chester-le-Street DH2 3RQ t: 0191 3881662 THE CLARENCE VILLA Durham Road, Coxhoe DL5 6LX t: 0191 3773773 CIAO CIAO 3A Framwellgate Bridge Town Centre, DH1 4SJ t: 0191 3830149 DERWENT MANOR HOTEL Allensford, DH8 9BB t: 01207 592000 www.bw-derwentmanorhotel.co.uk DROPSWELL FARM SHOP Trimdon, Trimdon Station, TS29 6NL t: 01429 880661 FINBARRS Waddington Street, Flass Vale Durham City, DH1 4BG t: 0191 3709999 FLAT WHITE 21a Elvet Bridge, Durham, DH1 3AA t: 07789 951149 HARDWICK HALL HOTEL Sedgefield, Co Durham, TS21 2EH t: 01740 620253 ITALIAN FARMHOUSE South Street, West Rainton DH4 6PA t: 0191 5841022

KNITSLEY FARM SHOP & CAFE Knitsley, Consett, DH8 9EW t: 01207 592059 www.knitsleyfarmshop.co.uk LA COOKSHOP 9 Saddler Street, DH1 3NP t: 0191 3831722 THE LAMBTON WORM North Road, Chester-le-Street DH3 4AJ t: 0191 3871162 LEONARDS COFFEE HOUSE 1-2 Back Silver Street, DH1 3RA t: 0191 3840647 LUMLEY CASTLE Chester le Street, DH3 4NX t: 0191 389 1111 MADDISONS 26 Front Street Consett DH8 5AQ t: 01207 583318

SWEETHART COFFEE & CAKE 10 Derwent Street, Blackhill, Consett, DH8 8LU t: 01207 501100

GATESHEAD ANGEETHI 168 Kells Lane, NE9 5HY t: 0191 491 4343 THE BANK BAR & BISTRO 516 Durham Road, Low Fell NE9 6HU THE BRASSERIE, THE SAGE St. Mary’s Square, Gateshead Quay Tyne & Wear, NE8 2JR t: 0191 4434654 www.thesagegateshead.org CAKES BY BECKY 11 Beechgrove Terrace Crawcrook, NE40 4LZ t: 0191 4138888

ARLOS CAFE & BISTRO 36-38 Brentwood Avenue, Jesmond, NE2 3DH t: 0191 2814838 ARTISAN The Biscuit Factory, Shieldsfield NE2 1AN t: 0191 2605411 AVANTI 52-54 Brentwood Avenue, Jesmond, NE2 3DH t: 0191 2814240 THE BISCUIT FACTORY 16 Stoddart Street, Shieldfield, NE2 1AN t: 0191 2611103 BISTRO FORTY6 46 Brentwood Avenue, Jesmond, NE2 3DH t: 0191 2818081

THE BLAGDON FARM SHOP

GREENHOUSE BRASSERIE Baltic Business Quarter Quarryfield Road, NE8 3BE t: 0191 490 2414

Milkhope Centre, Berwick Hill Road, Newcastle NE13 6DA

JASHN Whickham Bank, Swalwell NE16 3BP t: 0191 488 8505

t: 01670 789924 enquiries@theblagdonfarmshop.co.uk www.theblagdonfarmshop.co.uk

MICHELANGELO HOTEL Stella Road, Ryton, NE21 4LU t: 0191 4132921 e: info@hotelmichelangelo.co.uk www.hotelmichelangelo.co.uk PIERIES 2 Parson Drive, Ryton t: 0191 4136444 PUMPHREY’S COFFEE LTD. Bridge Street, Blaydon NE21 4JH t: 0191 4144510 R MARTIN & SON FAMILY BUTCHERS 38 Main St, Crawcrook, NE40 4NB t: 0191 4134037 ROSA TWELVE 580 Durham Road, Low Fell NE9 6HX t: 0191 4878257 SIX THE BALTIC Baltic Quay, Mill Road, Gateshead, NE8 3BA t: 0191 4404948 TAVISTOCK ITALIA Penshaw View, Vigo, Birtley DH3 2JL t: 0191 4474487 VIP TEAS 7-9 Ramsay Street, High Spen, Rowlands Gill, NE39 2EL t: 01207 545180 WALTER DIX 1 Stirling Court, 11th Ave North, Team Valley, NE11 0JF t: 0191482 0033

NEWCASTLE

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ELECTRIC EAST St. James Boulevard Waterloo Square, NE1 4DN t: 0191 2211000 ERNEST 1 Boyd Street, Shieldfield, NE2 1AP t: 0191 2605216 FRATELLI Bell Villas, Ponteland, NE20 9BE t: 01661 872195 FISH MARKET 19-21 Queen Street, Newcastle Upon Tyne, NE1 3UG t: 0191 221 0904

GEORGE PAYNE BUTCHERS 27 Princes Road, Brunton Park, Gosforth, NE3 5TT t: 0191 2362992 GINGERS COFFEE & WINE DANCE CITY Temple Street, Newcastle, NE1 4BR t: 0191 2695590 HAVELI 3-5 Broadway, Darras Hall, NE20 9PW t: 01661 872727

ESLINGTON VILLA 8 Station Road, Low Fell, NE9 6DR t: 0191 4876017 www.eslingtonvilla.co.uk

THE LITTLE COFFEE HOUSE 4. Princesway North, Team Valley NE11 0NF t: 0191 447 3404

DENES DELI 244 Jesmond Road Jesmond NE2 1LD t: 0191 2818200

THE BROWNIE BAR Eldon Garden Shopping Centre, Percy Street, Newcastle, NE1 7RA www.browniebar.co.uk CARRUTHERS & KENT 3a Elmfield Road, Gosforth, NE3 4AY t: 0191 2131818 www.carruthersandkent.com CAFE 1901 St Georges Terrace, Jesmond, NE2 2DL t: 0191 3409774 CAFÉ ROYAL 8 Nelson Street, Newcastle, NE1 5AW t: 0191 2313000 CAFFE VIVO 29 Broad Chare, Quayside, NE1 3DQ t: 0191 2321331 CAFFE Z Goldspink Lane, Sandyford, NE2 1NQ t: 0191 2304981 CALEDONIAN HOTEL 68 Osborne Road, Jesmond t: 0191 2817881 THE CHERRYTREE RESTAURANT 9 Osborne Road, Jesmond NE2 2AE t: 0191 2399924 www.thecherrytreejesmond.co.uk DABBAWAL 69-75 Highbridge Street, Newcastle, NE1 6BX t: 0191 2325133 www.dabbawal.com DABBAWAL 1 Brentwood Mews, Jesmond NE2 3DG t: 0191 2813434

THE HERB GARDEN Arch 8 Westgate Road, Newcastle. NE1 1SA t: 0191 2220491 HOTEL DU VIN Allan House, City Road Newcastle, NE1 2BE t: 08447 364 259 HOTEL INDIGO Fenkle Street, Newcastle, NE1 5XU t: 0191 300 9222 www.mpwsteakhousenewcastle.co.uk JESMOND DENE HOUSE Jesmond Dene Road, Jesmond, NE2 2EY t: 0191 2123000 THE KITCHEN@OSBORNES 61 Osborne Road, Jesmond, NE2 2AN t: 0191 2402811 www.osbornesjesmond.co.uk LINDSAYS TO GO Alley 1, Grainger Market, Newcastle t: 0191 2612995 LUIGIKHAN’S RESTAURANT 358 Westgate Road, Newcastle, NE4 6NU t: 0191 2724937 www.luigikhans.com MADIHA INDIAN CUISINE 4 Holly Avenue West, Jesmond NE2 2AR t: 0191 2818431 MALMAISON Quayside, Newcastle, NE1 3DX t: 0191 245 5000 www.malmaison.com MANTRA THAI DINING Forth Banks Quayside NE1 3SG t: 0191 2326080 MA’IDA The Old Co-op Buildings Hexham Road, Walbottle NE15 9SR t: 0191 2670987 MATTHEW’S CHEESE 23-24 Grainger Arcade Grainger Market t: 0191 2324265

MCKENNAS Northern Stage, Barras Bridge Newcastle, NE1 7RT t: 0191 2427242 www.mckennasatnorthernstage.co.uk NO.28 27 - 28 Nelson Street, NE4 5SP t: 0191 2322005 www..no28.co.uk NO.95 95 High Street, Gosforth, NE3 4AA t: 0191 2130033 NINO’S The Gate t: 0191 2615799 OAK COFFEE HOUSE Inside Barker & Stonehouse Strawberry Buildings NE1 4PQ OLI & JOES 427-429 Stamfordham Road Westerhope NE5 5HB t: 0191 2145111 OLIVE & BEAN 17/19 Clayton Street, Newcastle, NE1 5PN t: 0191 2330990 OLIVERS CAFE The Grainger Market Arcade, NE1 5QF PANIS 61-65 High Bridge Newcastle upon Tyne, NE1 6BX t: 0191 2324366 THE PARLOUR Blagdon, NE13 6DQ t: 01670 789935 www.theparlouratblagdon.co.uk PEACE & LOAF 217 Jesmond Road, Jesmond NE2 1LA t: 0191 281 5222 PINK LANE COFFEE 1 Pink Lane, NE1 5DW QUILLIAM BROTHERS 1 Eldon Place, Claremont Buildings, Newcastle, NE1 7RD RADCLIFFE COFFEE HOUSE 14 Clayton Road, Jesmond NE2 4RP t: 0191 2813939 ROSIES BISTRO 23-24 Gosforth Shopping Centre, Gosforth, NE3 1JZ t: 0191 2136220 www.caferosies.co.uk SACHINS Forth Banks, Newcastle, NE1 3SG t: 0191 2619035 www.sachins.co.uk SAUSAGE EMPORIUM Arch 6 Westgate Road t: 0191 3403082 www.thesausageemporium.com THE SETTLE DOWN CAFE 62 Thornton St, Newcastle NE1 4AW t: 0191 222 0187 THE STAND COMEDY BISTRO 31 High Bridge, Newcastle t: 0844 693 336 www.thestand.co.uk

STANGER’S COOKSHOP 44 Brentwood Ave, Jesmond, NE2 3DH t: 0191 2818563 www.stangerscookshop.co.uk

TASTE OF PERSIA 4 Osborne Road, Jesmond Newcastle Upon Tyne, NE2 2AJ t: 0191 2818181 TASTE OF PERSIA 14 Marlborough Crescent, Newcastle Upon Tyne, NE1 4EE t: 0191 2210088 TWO FIFTHS 29 Collingwood Street, NE1 1JE t: 0191 2211333

TYNESIDE COFFEE ROOMS 2nd Floor Tyneside Cinema 10-12 Pilgrim Street t: 0191 2275520 UNO’S 18 Sandhill, Quayside, Newcastle, NE1 3AF t: 0191 2615264 THE WILD TRAPEZE 63 Heaton Road, Heaton NE6 5HE t: 077101 47301

NORTH TYNESIDE ALLARDS Front Street, Tynemouth t: 0191 4473252 BARCA ART CAFE 68 Front Street, Tynemouth t: 0191 2577959 BEACHES & CREAM 1 Victoria Crescent, Cullercoats, NE30 4PN t: 0191 2514718 BODA 74 Whitley Road, Whitley Bay, NE26 3NR t: 07542 244716 BROWNS SALT HOUSE 6-7 Victoria Crescent Cullercoats, NE30 4PN BROWN SUGAR LOUNGE 5 Monkseaton Metro Station, Norham Road, North Shields NE26 3NR t: 0191 2520202 CRUSOES South Beach, Longsands, Tynemouth, NE30 4HH t: 0191 2964152 COTTAGE KITCHEN 1-5 Countess Avenue Whitley Bay, NE26 3PN t: 07530 101186

DI MEO’S ICE-CREAM PARLOUR 9 Marine Avenue, Whitley Bay t: 0191 2523814 THE DELI AROUND THE CORNER 61 Hotspur Street, Tynemouth, NE30 4EE t: 0191 259 0086 www.thedeliaroundthecorner.co.uk GARETH JAMES CHOCOLATIER 12 Front Street, Tynemouth, NE30 4DX t: 0191 2577799 www.garethjameschocolatier.co.uk THE GRAND HOTEL Grand Parade, Tynemouth, NE30 4ER t: 0191 2936666 www.grandhotel-uk.com GULSHAN INDIAN KITCHEN GRILL & COCKTAIL BAR 60 Hotspur Street Tynemouth NE30 4DX t: 0191 2530236

advertise here... Call 01661 844115 or visit www.appetitemag.co.uk for more information.

HALO 3 Marden Road, Whitley Bay NE26 2JH t: 0191 251814 LA-TEA-DAH 38 Nile Street North Shields t: 07814 377766

HOW DO YOU DO 10 East Parade, Whitley Bay NE26 1AP t: 0191 2533050 IRVINS BRASSERIE The Irvin Building the Fish Quay, North Shields NE30 1HJ t: 01912963238 www.irvinsbrasserie.co.uk LOLA JEANS BAR & KITCHEN The Arcade, Tynemouth, NE30 4BS t: 0191 2577061 LOTTIE MCPHEES CUPCAKES 195 Park View, Whitley Bay, NE26 3RD t: 0191 4479632 www.lottiemcpheescupcakes.com

MISTER WOODS COFFEE TYNEMOUTH Front Street Tel: 0191 2575556 WALLSEND The Forum Tel: 0191 2954268 NORTH SHIELDS Railway Street Tel: 0191 2592559 TYNEMOUTH Broadway Tel: 0191 2964412 PRIORY CAFE 35 Percy Park Road, Tynemouth, NE30 4LT t: 0191 2590627 RIVER CAFE 50 Bell Street, The Fish Quay NE30 1HF t: 0191 2966168

THE STAITH 57 Low Lights, North Shields Fish Quay NE30 1JA t: 0191 2708441 info@thestaithhouse.co.uk www.thestaithhouse.co.uk THE WOODEN DELI S59 Saville Street, North Shields, NE30 1AY t: 0191 2964656

WALLSEND HALL The Green, Wallsend NE28 7PA t: 0191 2637022

NORTHUMBERLAND ALLENDALE TEA ROOMS Market Place, Allendale, NE47 9BD t: 01434 683575 AMBLE BUTCHERS 31 Queen Street, Amble, NE65 0BX t: 01665 712700

THE ANGEL INN Main Street, Corbridge, NE45 5LA t: 01434 632119

DANIELLES BISTRO East Gate, Hexham t: 01434 601122

BARN AT BEAL Beal Farm, Berwick upon Tweed, TD15 2PB t: 01289 540044

DAVID KENNEDY RESTAURANT FUNCTION ROOM & SHOP Vallum Farm, East Wallhouses, Military Road, NE18 0LL t: 01434 672406

BATTLESTEADS HOTEL Wark, Hexham NE48 3LS t: 01434 230209 www.battlesteads.com BIN 21 50 Bridge Street, Morpeth NE61 1NL t: 01670 504901 BLYTH BOATHOUSE Quay Road, South Harbour Blyth NE24 3PA t: 01670 369052 BLENKINSOPP CASTLE INN & TEAROOM Blenkinsopp Castle Home Park Greenhead, Brampton Cumbria CA8 7JS t: 016977 47757 www.blenkinsoppcastleinn.co.uk BOUCHON BISTROT 4-6 Gilesgate, Hexham, NE46 3NJ t: 01434 609943 BRADLEY GARDENS Sled Lane, Wylam, NE41 8JH t: 01661 852 176 BROCKSBUSHES Corbridge, NE43 7UB t: 01434 633100 www.brocksbushes.co.uk THE CHEESE SHOP 6 Oldgate, Morpeth, NE61 1LX t: 01670 459579 www.cheesemorpeth.co.uk THE CAFE @ BALMAN GALLERY 2-3 Old Town Hall Building, Princes Street, Corbridge t: 01434 633698 CAFÉ NO 6 Market Place, Corbridge, NE45 5AW t: 01434 634356 CAFE DES AMIS 52 Newgate Street, Morpeth NE61 1PB t: 0758 5614156 CHILLINGHAM CASTLE Chillingham, Alnwick NE66 5NJ t: 01668 215359 THE CHOCOLATE GALLERY Oldgate, Morpeth NE61 1PY t: 01670 505481 THE CHOCOLATE SPA 1 Fenkle Street, Alnwick NE66 1HW THE COQUETVALE HOTEL Station Road, Rothbury NE65 7QH t: 01669 622900 CORBRIDGE LARDER 18 Hill Street, Corbridge, NE45 5AA t: 01434 632948 www.corbridgelarder.co.uk

DOTTIES DELI 4 Regent Street, Blyth t: 01670 355606 DOXFORD HALL HOTEL & SPA Chathill Alnwick, NE67 5DN t: 01665 589700 www.doxfordhall.co.uk DUKE OF WELLINGTON Newton, NE43 7UL t: 01661 844446 ESHOTT HALL Morpeth, NE65 9EN t: 01670 787454 FRENCH’S Front Street, Wylam, NE41 8AQ t: 01661 852422 GARDEN COFFEE HOUSE 20 Hallgate, Hexham NE46 1XD t: 01434 606656 THE GARDEN STATION Seaton Delaval Hall, The Avenue, Seaton Sluice NE26 4QR t: 0191 237 9100 THE GARDEN STATION Langley, NE47 5LA t: 01434 684391 GARETH JAMES Sanderson Arcade, Morpeth NE61 1NS t: 01670 946685 GERBHERDS DELI FARM SHOP 7 Newgate Street, Morpeth NE61 1AL t: 01670 512106 GINEVRA ESPRESSO BAR 16 Front Street, Prudhoe NE42 5HN t: 01661 829062 www.caffeginevra.co.uk THE HEARTH CAFE Main Road, Horsley, NE15 0NT t: 01661 853563 HORTON GRANGE Berwick Hill, Ponteland NE13 6BU t: 01661 860686 ICE BAR 62 Newgate Street, Morpeth NE61 1BQ IL PICCOLO St Helens Street, Corbridge, NE45 5BE t: 01434 634554 JASPERS 8 Bridge Street, Amble, NE65 0DR t: 01665 714724 JOLLY FISHERMAN 9 Haven Hill, Craster, NE66 3TR t: 01665 576 461

CORBRIDGE LARDER Sanderson Arcade, Morpeth, NE61 1NS

LANGLEY CASTLE Langley-on-Tyne, Hexham NE47 5LU t: 01434 688888

CORBRIDGE COOKSHOP 15 Middle Street, Corbridge NE45 5AT t: 01434 632582

LA BODEGA Newgate Street, Morpeth NE61 1BU t: 01670 516055 www.labodegamorpeth.co.uk

THE COUNTRY BARN Widdrington Farm, Morpeth NE61 5EA : 01670 760181 www.thecountrybarn.co.uk

MANZIL TANDOORI RESTAURANT 2B Oldgate, Morpeth, NE61 1LX t: 01670 515405

MASSEY’S 26 Middle Street, Corbridge, NE45 5AT t: 01434 633130 MATFEN HALL Matfen Village, NE20 0RH t: 01661 886500 MISTER RIDLEY’S ICE & COFFEE PARLOUR Ridley Park, Blyth MIVESI No.2 Market Place, Alnwick NE66 1HS t: 01665 606947 MOORHOUSE FARM Station Road, Stannington Station, NE61 6DX t: 01670 789350 MORWICK FARM Acklington, Morpeth, NE65 9DG t: 01665 711210 www.royaldouble.com NORTH ACOMB FARM SHOP North Acomb Farm, Stocksfield, NE43 7UF t: 01661 843181 www.northacombfarmshop.co.uk NORTHUMBERLAND CHEESE CO, The Cheese Farm, Green Lane, Blagdon, NE13 6BZ t: 01670 789798 www.northumberlandcheese.co.uk NORTHUMBERLAND SAUSAGE COMPANY Wark Village Farm Store Hexham Road, Wark, NE48 3LR t: 01434 230221 www.northumberlandsausage company.com THE OLD BOATHOUSE Just by the Harbour, Amble, NE65 0AA t: 01665 711232 PEPPERPOT CAFÉ-BISTRO 5 Oldgate, Morpeth, NE61 1PY t: 01670 514666 THE PUDDING PARLOUR Bluebird House, Haugh Lane Ind Est, Hexham, NE46 3PU THE PLOUGH 24 Bondgate Without, Alnwick NE66 1PN t: 01665 602395 L.ROBSON & SONS Haven Hill, Craster, NE66 3TR t: 01665 576 223 R.MARTIN BUTCHERS 21 Newgate Street, Morpeth NE61 1AW t: 01670 513359 RUTHERFORDS OF MORPETH Coffee Shop 10-16 Bridge Street, Morpeth NE61 1NJ t: 01670 512458 ROBSON & SONS LTD QUALITY BUTCHERS 2 Meal Market, Hexham, NE46 2DA t: 01434 602049 ROTHBURY FAMILY BUTCHERS Townfoot, Rothbury, NE65 7SL t: 01669 620744 R.TURNBULL & SONS FAMILY BUTCHERS 33-35 Market Street, Alnwick, NE66 1SS t: 01665 602186 RED LION INN Milfield, Wooler, NE71 6JD t: 01668 216224 www.redlioninn-milfield.co.uk

THE RUNNING FOX 2-4 Riverside, Felton, Morpeth NE65 9EA t: 01670 787090 SHAMBLES 59 Bridge Street, Morpeth NE61 1PQ t: 01670 516688 THE SHORELINE CAFE 1 Church Street, Craster NE66 3TH t: 01665 571251 SMALL WORLD CAFE 27-28 Market Place, Hexham NE46 3PB t: 01434 606200 SPURELLI ICE CREAM The Old Chandlery, Coquet Street, Amble, NE65 0DJ t: 01665 710890 www.spurreli.com

SUNNYHILLS OF BELFORD South Road Belford, NE70 7DP t: 01668 219662 www.sunnyhillsfarmshop.co.uk SWALLOW FISH ‘Fishermans Kitchen’, 2 South Street, Seahouses, NE68 7RB t: 01665 721052 SWINNEYS 60 Front Street West, Bedlington, NE22 5UB t: 01670 824444 SYDNEYS BISTRO 9a Battle Hill, Hexham, NE46 1BA t: 01434 603474 TEA AND TIPPLE 18 Market Place, Corbridge, NE45 5AT t: 01434 632886 www.teaandtipple.com

WATLING COFFEE HOUSE 11 Watling Street, Corbridge NE45 5AG t: 01434 634820 WHEELBIRKS FARM Stocksfield, NE43 7HY t: 07717 282 014 e: theparlour@wheelbirks.co.uk www.wheelbirks.co.uk

VALLUM FARM East Wallhouses, Military Road, NE18 0LL t. 01434 672652 www.vallumfarm.co.uk

NUMBER 4 4 St Bedes, Station Road, East Boldo, NE36 0LE t: 0191 447 9797 ORANGEGRASS 7 Mount Terrace, South Shields, NE33 1PY t: 0191 455 8555 THE PANTRY 289 Sunderland Road, NE34 6RB t: 0191 4561876

TAVISTOCK RETRO @ THE STANHOPE Stanhope Road, South Shields, NE33 4SS t: 0191 4565670 TONEY MINCHELLA @ THE PARK South Marine Park, Beach Road, NE33 2NN t: 0191 456 6125

SUNDERLAND ASIANA FUSION RESTAURANT Echo 24 Building, West Wear Street, SR1 1XD t: 0191 510 0099 www.asianafusion.co.uk

ITALIAN FARMHOUSE PIZZERIA South Street, West Rainton, DH4 6PA t: 0191 5841022

WMH FARM FRESH MEATS Haydon Bridge, Haltwhistle, Allendale

BON APPETIT Front Street, Cleadon, SR6 7PG t: 0191 5374333

MAC ‘N’ ALLI Retail 6 Village Centre, Sea Winnings Way, NE33 3NE t: 0191 4548258

THE BEACH HOUSE, 2 Pier Point, SR6 0PP

WHITE SWAN HOTEL Bondgate Within, Alnwick.

Northumberland, NE66 1TD t: 01665 602109 www.classiclodges.co.uk

RISTORANTE BRAVI 7 North St, South Shields NE33 1HD t: 0191 427 5400

HAPPY ORGANIC 42 Front Street, Cleadon t: 0191 5363623 www.happyorganic.org

THE PANTRY 19 East Street, Whitburn SR6 7BY t: 0191 5292798

TOMLINSONS CAFÉ AND BUNK HOUSE Bridge Street, Rothbury, NE65 7SF t: 01669 621979

BISTRO ROMANO 63 Front Street, Cleadon, SR6 7PG t: 0191 519 1747

G.H PICKINGS BUTCHERS East Boldon, NE36 0SE t: 0191 5367359

LATIMERS Shell Hill, Bents Road, Whitburn, SR6 7NT t: 0191 5292200

THE SUN INN High Church, Morpeth, NE61 2QT t: 01670 514153

SOUTH TYNESIDE

COLMANS FISH AND CHIPS 176 -186 Ocean Road, South Shields, NE33 2JQ t: 0191 4561202 www.colmansfishandchips.com

JUNIPERS PANTRY 10 Silksworth Lane, SR3 1LL t: 0191 4473292 MULLER BAKERY 40 Villette Road, SR2 8RN t: 0191 5671429

NATIONAL GLASS CENTRE Liberty Way, SR6 0GL t: 0191 5155555 www.nationalglasscentre.com ROKER HOTEL Roker Terrace, SR6 9ND t: 0191 5671786

appetitemag.co.uk

45

APPLE, ELDERFLOWER & ALMOND PIE A gorgeous alternative to simnel cake for Easter, this pie is packed with marzipan and spring flavours. Delicious!

INGREDIENTS

7 Pink Lady apples 340g plain flour 225g butter 4 tbsp caster sugar 1 egg yolk 250ml elderflower cordial 100ml water finely grated zest of 1 lemon 25g ground almonds 115g white marzipan flaked almonds icing sugar for dusting

APPLE OF YOUR PIE!

METHOD

For the pastry, put the flour and butter into a food processor fitted with a plastic blade and mix until it resembles breadcrumbs.

Add the caster sugar and mix again. Now add the yolk and mix until it forms a ball.

Wrap in cling film and leave to rest in the fridge for 45 mins.

Quarter the apples and remove the cores. Cut each quarter into slices, about 3mm thick at the thickest part. Add to a saucepan with the cordial and water, cover and simmer gently until apples are just beginning to soften. Strain off the liquid and reduce it to 75ml. Stir in the zest, pour the liquid over the apples and leave to cool.

Preheat the oven to 190C/Gas5.

Roll out two-thirds of the pastry and use it to line a pie dish 25cm in diameter, 5-6cm deep. Sprinkle the almonds over. Break the marzipan into little chunks. Spoon the apples and elderflower syrup into the pastry case, scattering chunks of marzipan as you go. Roll out the rest of the pastry and make 6 strips to form a lattice on the top. Moisten each end of the pastry strips and lay them across the top and press down to seal. Put into the oven and cook for about 20 mins. Then scatter over a handful of flaked almonds and return to the oven and bake for another 10 mins or until golden. Dust lightly with icing sugar before serving.

The next appetite is out on April 30. In the meantime, visit us at www.appetitemag.co.uk

46 appetitemag.co.uk

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SERVES 8