Appetite magazine #32 - October-November 2015

ISSUE 32

www.appetitemag.co.uk

October/November 2015

TICKLE YOUR TASTEBUDS...

fab recipes!

gameon HUNTING, SHOOTING, FORAGING AND FEASTING GOING WILD FOR THE TASTES OF THE SEASON inside In a jam // Beet it // ‘Shrooms at the top // Harvest festival // Just desserts

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“Anybody can make you enjoy the first bite of a dish, but only a real chef can make you enjoy the last.”

LANGLEY CASTLE Langley Castle Hotel - Langley on Tyne - Hexham - Northumberland - NE47 5LU Tel 01434 688 888 - www.langleycastle.com - manager@langleycastle.com

Editor grieves for the good old-fashioned plate, replaced in too many restaurants these days by anything but...

A colleague texted me a photo last night of his supper, served in what looked rather like those prison mealtrays you see in films.

I should add that my friend is a free man, his crimes being only against fashion, which I am told is not an imprisonable offence.

The dinner itself, he said, wasn't bad, but he was so distracted by the red plastic tray, which was divided into three sections so as to prevent any elements of his meal communing, that he found it impossible to enjoy it.

I've blathered on about the trend for all manner of food receptacles in restaurants before. The chopping boards off which ones food slides, the frying pan within which I was once served a sorry piece of fish, the slates which serve perfectly well as a covering for one's roof, but fail miserably as a dinner receptacle. I don't get it. Any of it. What, dear reader, is wrong with a plate?

Last night's unhappy diner tells me he was recently served a burger in a wooden wine box (why?) and chips in a fire bucket - the sort you get at petrol stations handily filled with sand to soak up spillages. My plea to restaurateurs is this - fire buckets and wine

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

boxes are very good at the job for which they are designed, but they are rubbish ways of serving food. Even more importantly, they distract from the food, which, unless this is your intention because it's bad, is generally considered to be a mistake.

All this messing about is, to my mind, one step up, no actually, it's one step down, from chicken in a basket and it's time it stopped.

Apart from anything else, I'm running out of places I can eat out for fear I'll be presented with my dinner in a hollowed-out cane toad topped with a sparkler. Or did that already happen somewhere? *Email or tweet us photos of food served on anything but a plate so we can rant some more. Alternatively, if you actually enjoy your food served up on bits of timber, slate, or straw, or you are currently committing this crime in your own restaurant, cafe, or even in your home, let us know and we'll call in the food police. In the meantime, I've begun a new campaign: Jane Pikett, Editor #savetheplate

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

PLACE YOUR ORDER 4GreatCLUB places, great offers 6

GIRL ABOUT TOON Laura's adventures in Newcastle

8 FEED...BACK Gorge yourself on the latest food news 10

MAKE A DATE Tuck in to food events

16

THE KITCHEN GARDEN The taste of flower power

22

STICK WITH IT We are loving Fenland celery!

26 STAR TURN House of Tides - reviewed 30

FUN GUYS The world of magical mushrooms

34

CLOSE ENCOUNTER Life's a game for chef Craig Harvey

38 GET STUCK IN Jams and chutney to make at home 40 QUEEN OF CAKE The rural tearoom with global reach 42

BEET THE BLUES A healthy collection of recipes

44 AN AMBLE IN AMBLE We take a foodie tour of Amble 50 BEAN BREWING Coffee gets us going 54 THE WORLD'S A STAGE McKenna's at Northern Stage - reviewed 56

KITCHEN KIT Essentials for home cooks

62 JUST DESSERTS Hot pot with a sweet twist appetitemag.co.uk

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CLUB

Festively French...

Savour the great tastes of France this Christmas Special set Christmas menus Lunch 3 courses £16.00 per person Early Bird (6pm-7pm) 3 courses £18.00.

Fixed price menu for groups of 10 or over only £26.95 per person

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

LUNCH AND FIZZ FOR £20 AT BLACKFRIARS Blackfriars Restaurant, Newcastle is offering appetite readers a three-course lunch and a glass of fizz for £20 until November 30, 2015. Winner of a North East England Tourism Award, the North East-inspired lunch menu is available Monday-Saturday.

Blackfriars Restaurant, Friars Street Newcastle, NE1 4XN tel 0191 261 5945, www. blackfriarsrestaurant.co.uk *On production of this magazine or a print-out of this offer from www.appetitemag.co.uk

FREE MILLER DAMSELS CHEESE BISCUITS AT CORBRIDGE LARDER

ART DECO CINEMA CAFE

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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Corbridge Larder is offering readers a free box of Miller Damsels cheese biscuits when spending £10 at the cheese counter until November 30, 2015.

Corbridge Larder, Hill Street Corbridge, NE45 5AA tel 01434 632 948 www.corbridgelarder.co.uk *On production of offer or print out from www.appetitemag.co.uk

£10 OFF AT GREAT BRITISH MEAT CO The Great British Meat Co is offering readers £10 off online orders until November 30, 2015.

To redeem the offer, use the voucher code APMAG2015.

Great British Meat Co www.greatbritishmeat.com

DINNER AND WINE FOR TWO FOR £35 AT BLYTH BOATHOUSE Blyth Boathouse is offering appetite readers two courses from a specials board plus a bottle of house wine for two people for £35 until November 30, 2015. The restaurant is home to some of the freshest seafood in the North East and the specials board is updated each day.

Blyth Boathouse, Quay Road Blyth NE24 3PA tel 01670 369 052 www.blythboathouse.co.uk *On production of offer or print out from www.appetitemag.co.uk Tues-Thurs subject to availability

£100 OFF AT LANGLEY CASTLE HOTEL Langley Castle near Hexham is offering appetite readers £100 off its room rate when you book dinner and an overnight stay for two Sunday-Thursday until November 30, 2015.

This offer is available on Castle View Rooms (normally £189, offer £89) and Deluxe Castle Rooms (normally £245, offer £145) for overnight accommodation and breakfast.

You must book dinner to qualify.

Langley Castle Hotel, Langley on Tyne Hexham, NE47 5LU tel 01434 688 888 www.langleycastle.com *On production of this offer or a print out of the offer from www. appetitemag.co.uk. Feature Castle Rooms are not available on this promotion. Guests must reserve dinner at the time of booking.

Subject to availability.

CLUB SEAFOOD (£4) AND LOBSTER (£5) PLATTERS AT LIN’S SEAFOOD Lin’s Seafood in Newcastle’s Grainger Market is offering appetite readers a seafood (£4) or lobster (£5) platter until November 30, 2015.

Lin’s has the best of North Sea delivered fresh each morning.

Lin’s Seafood, Alley 1 Grainger Market, NE1 5JQ *On production of this magazine or a print-out of this offer from www.appetitemag.co.uk

HALF PRICE HIGH TEA AT OAK CAFÉ Oak Café at Barker and Stonehouse in Newcastle is offering appetite readers high tea for two for £15 instead of £30 until November 30, 2015.

The offer is available Monday to Friday only. Please call to book Oak Café, Barker and Stonehouse, Strawberry Buildings, Leazes Park Road Newcastle, NE1 4PQ tel 07419 375 984, www. barkerandstonehouse.co.uk *On production of offer or print out from www.appetitemag.co.uk

MAKE YOUR OWN SAUSAGES WITH .NORTHUMBERLAND .SAUSAGE CO orthumberland Sausage Co is offering appetite readers the chance to make their own flavour of sausages for just £3.99 (1kg) until January 1, 2016.

Northumberland Sausage Co, Grainger Market Newcastle, NE1 5JQ northumberlandsausage company.com *On production of offer or print out from www.appetitemag.co.uk

BUY-ONE-GET ONE-FREE CHRISTMAS CREAM TEA AT LITTLE COFFEE HOUSE Little Coffee House, Team Valley is offering buy-one-get-one-free on its Christmas Cream Tea until December 14, 2015 (2.304pm). The Christmas Cream Tea (£7.99) includes a spiced cranberry and orange scone with tipsy cream, homemade Christmas cake and a pot of tea or coffee. Little Coffee House Princesway, Team Valley NE11 0NF, tel 0191 447 3404, www.facebook.com/ thelittlecoffeehouse *On production of offer or print out from www.appetitemag.co.uk

FREE DRINK AT THYME SQUARE CAFÉ Thyme Square Café, Gosforth is offering appetite readers a free hot or cold drink, including smoothies with any order from the breakfast or main course lunch menus until Nov 30, 2015.

Thyme Square Café, Station Road, South Gosforth Newcastle, NE3 1QD tel 0191 285 4603 www.thymesquarecafe.co.uk *Tues-Fri only. On production of this magazine or a print-out of this offer from appetitemag.co.uk

FREE WELCOME COCKTAIL AT VALLUM Vallum is offering appetite readers a free welcome cocktail or mocktail when booking parties of 8 or more in its Restaurant or private dining space, The Chef’s Room until December 30, 2015.

Tel 01434 672 406 to book.

Vallum, Military Road East Wallhouses, NE18 0LL www.vallumfarm.co.uk *On production of this magazine or a print-out of this offer from appetitemag.co.uk. avail. when accompanied by a food order.

At Christmas North Acomb comes into its own!

We offer traditionally reared free range Christmas poultry, delicious Aberdeen Angus Beef (on or off the bone) with a flavour second to none, home cured gammon and bacon, pork, lamb, sausage and sausage meats.

Game is another popular festive meal and we have a choice of: venison, pheasant, partridge and smoked salmon.

To round off that festive meal don’t forget our scrumptious selection of mince pies, mincemeat, brandy butter, Christmas cakes, and cordial.

ORDER NOW FOR CHRISTMAS Why not visit us and enjoy a cup of coffee.

We are just off the A69 Newcastle - Hexham road.

Turn left on the B6309 to Bywell and Stocksfield.

Stocksfield, Northumberland NE43 7UF Tel: 01661 843181 Opening Times: Closed Mon, Tues-Sat 9.30am-5pm, Sun 9.30am-1pm www.northacomb.co.uk

OPEN THROUGHOUT THE FESTIVE SEASON Book your Christmas & New Year Celebrations with us...

Families/Companies/Groups Set Menus from £21 & Bespoke too!

Celebrate with us this festive season Visit our website to see our menus www.irvinsbrasserie.co.uk

The Irvin Building, The Fish Quay, North Shields, Tyne and Wear, NE30 1HJ t: 0191 296 3238 e: manager@irvinsbrasserie.co.uk

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ON THE PROWL

Christmas Bookings now being taken 2 Courses £18.95 - 3 Courses £21.95 Also now booking for New Years Eve

Parsons Drive, Ryton Tel: 0191 4136444

Mon - Thurs 9am - 9pm Fri & Sat 9am - 10pm

d to fork... l e fi From

NORTHUMBRIA’S FINEST Traditional Butcher producing the finest Northumbrian beef, Pork and lamb reared from our South Tyne Valley and surrounding areas 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: Barbecues, Spit Roasted pigs, lamb and beef joints ORDERS NOW BEING TAKEN FOR CHRISTMAS POULTRY AND CHIPOLATA SAUSAGES 4 Church Street, Haydon Bridge Tel: (01434) 684990 (closed 1/2 day Tues)

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

Toffee Factory

OUR LADY LAURA HAS HAD A BUSY FEW WEEKS - IN TOON AND COUNTRY! I love a good pop-up party. It’s not that we don’t have enough great restaurants and eateries in our beloved Toon - rather the opposite - but a pop-up or one-off event with food stalls and eating outside really gets my juices flowing. It’s something different that always attracts an interesting crowd.

A recent Friday was spent at the Lobster Gumbo Feast at the Toffee Factory, starring the most delicious seafood courtesy of the excellent Riley’s Fish Shack. On arrival I was welcomed with a big Bloody Mary and enormous oysters served simply with shallots, lemon and Tabasco.

Once seated on the long trestle tables - a pleasingly sociable way to eat - I was treated to a portion of steaming hot lobster gumbo which really tickled the taste buds. Great platters of chargrilled lobster and herb salad were then passed along the table, and I of course dug in with gusto. This was followed by

copious amounts of wood oven baked flatbreads with rosemary oil to mop up the juices.

A few weeks ago I was also privileged to attend one of the last ¡Vamos! foodie affairs - the Chocolate Noche, at Gateshead College. We were treated to a Latin-themed menu with every course featuring the goo of the gods, proper chocolate.

From a beautiful starter platter with a barbecue-chocolate dip, to plump chicken with mole (say that with an accent!) and salted chocolate and chilli chocolate dessert - it was fabulous. I certainly felt like I was in the lap of the Mayan gods that night.

Another Friday foray saw a trip to the Broad Chare, always a winner when it comes to a relaxed dining vibe with the best possible grub. While the Friday special was fish and chips, just to be awkward, I had the black bream with a spicy veg accompaniment and rice, which was blooming lovely. Ditto

CHRISTMAS CAKE ORDERS

NOW BEING TAKEN

FAMILY RUN COFFEE HOUSE AND CAKE BOUTIQUE - IN THE HEART OF TEAM VALLEY Traditional Afternoon Tea - only £12.95 includes: freshly made sandwiches, homemade cake, scones, served with tea or coffee.

Also Specialises in Fabulous Wedding & Celebration Cakes, Within Country Baskets, Unit 4 Princesway North, TVTE, Gateshead, NE11 0NF T: 0191 4473404 www.thelittlecoffeehouse.co.uk

Black Bream at Broad Chare

Cafe Bowes the seafood chowder at the lovely Bowes Museum in Barnard Castle, where Café Bowes is absolutely worth a visit in its own right.

I also came home from a trip to Craster with some beautiful smoked kippers following lunch at the Jolly Fisherman, where the crab soup was insanely good. If that’s

Toffee Factory what fisherman eat, I can see why they’d be jolly!

A bit random, but I had my kippers with kedgeree - something I hadn’t made since GCSE home economics many, many moons ago.

It’s an oldie but a goodie - and if you’ve not had it, I recommend you do it. It’s a taste sensation!

YouMeSushi (@youmesushi): #PenguinAwarenessDay. Funny that as I definitely thought I saw one walk past me this morning! #Freezing

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FEEDBACK

FEED...BACK!

IN THE FRAME

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

WE’VE BEEN EATING Well done to the excellent Arlo’s in Jesmond, where we thoroughly enjoyed this harissa roasted salmon, potato, pea, and Persian spice salad, lime pickle yoghurt and Lebanese flatbread, just £8.95 and perfect eaten outside on what was probably the last summery day of September.

Arlo’s, Brentwood Avenue Jesmond, Newcastle, NE2 3DH tel 0191 281 4838 www.arlojesmond.com

ARRIBA! A big shout-out for the fab Little Mexico in Hexham, where the burritos and tacos, quesadillas, nachos, rice bowls and salads are made by a real, life Mexican, which means this is the real thing, people. Small, and perfectly formed, you can sit in or take away.

Little Mexico, Market Street Hexham, NE46 3NU www.littlemexico.co.uk

This from regular reader Pat Lister – a shout-out for Frameworks, Bridge Street, Blyth: “Frameworks combines a coffee shop, a picture framing business and gallery, and upstairs three rooms of beautiful and unusual household items such as clocks, cushions, figurines, perfume jars, lights, occasional furniture and more. The Art Cafe sells sandwiches and light meals beautifully presented by friendly staff. There are wicker chairs and light leather seats and in the corner is a gentleman playing beautiful piano melodies - smoochies like “we’ll gather lilacs in the spring again” and “as time goes by.”

Afternoon tea is £8.50 with a free glass of sparkling wine and on a Saturday morning, 9am–10.30am, there is champagne breakfast of a framed egg (an egg ensconced in fried bread) with bacon and either tomato or mushroom for £4.50 with a complimentary glass of bucks fizz.

Christmas at Blagdon • Succulent free range turkeys and rare breed beef from our own farm • Great taste award winning dry cured gammon. Perfect for boxing day • Delicious party food freshly made in our farm shop kitchen • Trees and trimmings, chocolates and chipolatas, hampers and hams • Geese, ducks, guinea fowl and the biggest selection of game in the region • From our farm, freshly picked vegetables delivered straight from the field

All you need for a delicious Christmas Christmas Tasting Saturday 21st November

Come and discover how good Christmas can Taste and meet our local suppliers.

16-18 The Milkhope Centre, Berwick Hill Rd, Blagdon. Newcastle upon Tyne. NE13 6DA. Open: Tues-Sat 10-5, Sun 11-4, Open Mondays in December Tel: 01670 789924 E: enquiries@theblagdonfarmshop.co.uk

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FEEDBACK

VISIT ONE OF THE TONEY MINCHELLA CAFES IN SOUTH SHIELDS

ON TRACK TECH TROUBLE The least customer-friendly award 2015 goes to Newark Airport, New York, where at the departure lounge bar you have to order online and pay on an iPad. The waiting staff who stand yards away “aren’t permitted, ma’am” to take orders or payment.

And your editor almost missed her flight, she was ranting so much about it. This is one ‘progression’ in food we don’t want to import from Stateside!

This from reader Lee Casey, via email, who writes: “There is a hidden gem of a restaurant in Whitley Bay - Olives at Whitley Bay Metro station. The owners have recently renovated it to retain all the original Edwardian features and it’s beautifully atmospheric. They not only serve the most wonderful breakfasts and lunches, but you can hire it free for functions, meetings and children’s parties and there is an outside terrace as well.” www.facebook.com/ olivesatthestation

All with delightful views, delicious coffee, hot & cold food, breakfast and of course fantastic ice cream!

TONEY MINCHELLA TONEY MINCHELLA @ TONEY MINCHELLA @ @ Whitburn Bents The Car park South Promenade The Car Park The Park, South Marine Park, Whitburn Bents Road, Sea Road, Beach Road, South Shields South Shields NE33 2LD NE33 2NN Whitburn SR6 7NX

TONEY MINCHELLA @ Haven Point The Car Park River Drive North Promenade South Shields NE33 2TJ

TOP TWEETs! Our pick of the last month on Twitter Hodgson Fish (@HodgsonFish): Beautiful hand-dived scallops on the way to @21HG @21Newcastle #ethicalshellfish @guygrieve The Factory Kitchen (@FactoryKitchen): Look at these fantastic autumn colours #foodie #art #newcastle #cafe #healthy!

Dannygroves (@dpgroves6): Vanilla, chocolate, honeycomb @peaceandloafjes. Best Crunchie ever

A flat white for the coffee connoisseur, a coldYouMeSushi beer after work*, or just a perfect (@youmesushi): dairy ice-cream milkshake for the kids. #PenguinAwarenessDay. Funny At Mister Woods we’ve got the lot..... that as I definitely thought I saw

Lucy Andrew (@lucyandrewFOOD): Custard cream, stout gingerbread, rhubarb, honeycomb #vallumfarm #seeyousoon @appetitemaguk come try our new menu!

*only Broadway selling alcohol one walk past meshop this morning!

#Freezing

TYNEMOUTH Front Street Tel: 0191 2575556

Brandling Villa (@brandlingvilla): Got me stick.

WALLSEND The Forum Tel: 0191 2954268

NORTH SHIELDS Railway Street Tel: 0191 2592559

TYNEMOUTH Broadway Tel: 0191 2964412

FOLLOW US @woods_coffee

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IT'S A DATE!

SOUTH TYNESIDE RESTAURANT WEEK Located in the heart of the City Centre, in the beautiful grounds of Newcastle University Campus and two minutes walk from Haymarket Metro and Bus Station.

Whatever your requirements, whether you want to relax and chill out, catch up with friends and colleagues, sample the delights of our extensive bar or hit the dance floor, McKennas at Northern Stage is a buzz at Christmas!

We provide a personal service and also have a wide range of extras available for hire to make sure your event hits the spot. Just let us know what you need and we’ll arrange it.

Daily Food and Drink Specials

DATE: OCT 3-10 This special week will celebrate the borough’s fantastic food offer, providing you with a variety of special Restaurant Week dishes and offers in restaurants throughout the area. The restaurants taking part will offer a discounted two course set menu. www.southtyneside.gov.uk

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 @Mckennascafebar

FRUITS OF THE FOREST DATE: OCTOBER 7

Friendly, family run Italian Restaurant Pam and Manuele Orto welcome you

DATE: OCTOBER 29

The fab musically themed Semibreve Supper Club serves up an autumnal menu of foraged and seasonal produce accompanied by piano compositions inspired by myth at Café 1901 in Jesmond. Tickets are £45.

Café 1901, Saint George’s Terrace Jesmond, Newcastle, NE2 2DL www.thesemibrevesupperclub.co.uk

BROCKSBUSHES CHRISTMAS FAYRE

MckennasatNorthernStage

RESTAURANT✴DELI✴WINE BAR

SEMIBREVE SUPPER CLUB

Artisan, at The Biscuit Factory gallery in Newcastle, hosts a Fruits of the Forest Seasonal Showcase inspired by autumn produce from woodlands and hedgerows at £38.50 per person, with an optional flight of wine at £25pp.

Artisan, Biscuit Factory, Stoddart Street, Newcastle NE2 1AN tel 0191 260 5411 www.artisannewcastle.com

DATE: NOVEMBER 12-15 Brocksbushes will welcome three huge marquees full of unusual gifts, food and wine – free entry and car parking.

Brocksbushes, Styford Roundabout Stocksfield, NE43 7UB tel 01434 633 100 www.brocksbushes.co.uk

RESTAURANT - Sicilian chef Manuele offers you a fresh, seasonal A La

FAIRSHARE BANQUET

Carte menu; Early Bird Wed-Thurs 5.30-7 2 course lunch menu £10.95

DATE: OCTOBER 16

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.

Don’t forget to book in for Christmas

Please ring 01434 634554 to book, St Helen's St NE45 5BE @il_piccolo_deli

Il Piccolo At Corbridge

www.ilpiccolo.co.uk

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Blackfriars Restaurant in Newcastle is hosting its third fundraising lunch in partnership with the charity Changing Lives, with all proceeds going to food distribution company Fareshare NE. The Blackfriars team will once again be working with six trainee chefs from Changing Lives’ Employment Service.

Tickets £25.

Blackfriars, Friars Street, Newcastle NE1 4XN, tel 0191 261 5945 www.blackfriarsrestaurant.co.uk

CARRUTHERS & KENT 5TH ANNIVERSARY WINE FAIR DATE: NOVEMBER 22 Carruthers & Kent in Gosforth, Newcastle, celebrates its birthday with a wine fair. Tickets in advance £20, 2pm-5pm, Frangipani @As You Like it.

Carruthers and Kent, Elmfield Rd Gosforth, NE3 4AY, tel 0191 213 1818, www.carruthersandkent.com

STARTERS

Broom House Farm

N EW LOOK Terry Laybourne’s Café 21, one of the North East’s most popular restaurants and a big favourite here at appetite, has had a £100,000 refurb.

Rebranded 21, the Trinity Gardens, Newcastle restaurant has a new bar area, furnishings and lighting, bringing together private dining, the bar and the main dining room.

21, Trinity Gardens, Newcastle, NE1 2HH, tel 0191 222 0755 www.cafetwentyone.co.uk

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. Fantastic turkeys, poultry and everything you need for the perfect foodie Christmas.

CHRISTMAS ORDERS NOW BEING TAKEN! COFFEE SHOP Delicious cakes and freshly ground coffee. English breakfasts, Tasty Snacks and Traditional Sunday Roasts, made with scrumptious ingredients from our butchery.

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

Tea Room

BREAKFAST • LUNCH • AFTERNOON TEA Our tearoom is a homely setting to enjoy fresh bread, cakes, scones and pastries baked throughout the day.

COOL SCIENCE

The Botanist in Newcastle has picked up the Best Managed Pub for Yorkshire, North East and Scotland at The Great British Pub Awards. The restaurant, on the top two floors of Monument Mall, which recently expanded its team to 110 following a successful first six months in the city, will compete for the UK title later this year.

The Botanist, Monument Mall, Newcastle, NE1 7AL www.thebotanist.uk.com

Outside Catering & Private Functions Available Book your Christmas Get-Together Now! 3 Beech Grove Terrace, Crawcrook NE40 4LZ Tel: 0191 4131000 Open 7 days Mon-Sat 9-5pm, Sun 10-5pm enquiries@enjoytheperfectblend.co.uk www.enjoytheperfectblend.co.uk

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STARTERS TOP TOAST

BESIDE THE SEASIDE

We popped into the new home of Riley’s Fish Shack at King Edward’s Bay, Tynemouth and found more of Mr Riley’s stunning seafood, which we’ve been big fans of every time he’s popped up across the North East.

Housed in two shipping containers down on the beach under Tynemouth Priory, Riley’s is serving the best of the day’s catch with lobster, monkfish and plaice on the menu when we visited.

Riley’s Fish Shack, King Edward’s Bay, Tynemouth www.rileysfishshack.com Open Wednesday-Saturday noon-10pm and Sunday 9am-5pm

SOMETHING’S BREWING

Plans have been approved for Wylam Brewery’s move to Exhibition Park in Newcastle.

The brewer is set to open a microbrewery and events space in the park. Watch this space!

Exhibition Park www.wylambrewery.co.uk

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FESTIVE FAIR THE WEEKEND STARTS HERE Cook House, the fab food kitchen housed in a former shipping container in Newcastle’s Ouseburn Valley, is celebrating its first birthday by extending opening to Saturdays.

Cook House, owned and run by food blogger and appetite columnist Anna Hedworth, is now open every Saturday, 8.30am3.30pm for breakfast and lunch, with a daily menu published on the website. Weekday breakfasts and lunch continue as normal.

Anna serves a small, daily changing seasonal menu, freshly made in house with dishes such as house salt beef, slow roast pork belly with coriander aioli, garden vegetables - all home grown - cured herring, pickles, whipped feta on toast with house smoked leeks, Ouseburn blackberry cake, homemade lemonade and lots more. BYO alcohol.

Cook House, Ouse St, Newcastle NE1 2PF, www.cookhouse.org

Festive preparations are well underway at Blagdon Farm Shop with its annual Food Fair and Tasting Day taking place on November 21.

Customers can sample meat and poultry from the Farm Shop, most of which comes from its own farm. The Farm Shop will be joined by a number of local suppliers for the event, which takes place in a marquee outside the shop.

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

NICE AND TEASY

Tea aficionados will be delighted to hear that Easy Teasy has expanded its range of looseleaf tea to 17 varieties. Available across the North East, including at Teasy Does It in Heaton, Newcastle, Fausto Coffee, Sunderland, and Regular Jo’s, Tynemouth, the range includes Earl Grey and English Breakfast to Crème Caramel and Lavender and Fruit Rooibos. Also available online.

Easy Teasy, www.easyteasy.co.uk

CHRISTMAS MENU STARTING TUES 1ST DEC 2 COURSES £15.00 3 COURSES £22.50*

(*includes a complimentary glass of wine & a Christmas Cracker)

STARTERS Traditional prawn cocktail Pressed ham shank and peas pudding, terrine dressed with apple and pear chutney Freshly made Soup of the day Selection of our bakery breads to accompany all starters MAINS Seared salmon served with mussels, leeks & samphire - parsley cream Pot roasted feather blade of beef shoulder served over grain mustard mash and finished with Wylam ale gravy and crispy onions Stuffed Paupiette of Turkey wrapped in bacon, garnished with chipolata sausage Served with red wine and cranberry jus VEGETARIAN OPTION Gnocchi and root vegetable gratin, served with goats cheese and Parmesan cream sauce Vegetable platter to accompany beef/salmon/Turkey options DESSERTS Boathouse Christmas pudding served with traditional brandy cream sauce Chocolate brownie served with salted caramel sauce and locally made vanilla gelato Vanilla and raspberry cheesecake served with berry compôte

Blyth Boathouse, Quay Road, Blyth, Northumberland NE24 3PA T: 01670 369 052 E: restaurant@blythboathouse.co.uk

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13

RELAX, REFUEL AND REVIVE

dig this CAROLINE’S GAR DE N

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 Cafeoaknewcastle

@cafe_oak

#oak_cafe

La Cookshop at the Milkhope Centre has everything that you need this jam making season.

If you are looking for jam jars, preserve jars and bottles they have lots to choose from, with labels and accessories and of course jam pans, muslin and straining bags. All ideal for gifts to make with Christmas in mind With and expanded range of Wrendale designs cards and accessories there is always something new to see. New for autumn an expanded range of electrical goods for the kitchen.

23 Milkhope Centre, Blagdon Northumberland, NE13 6DA Call us: 01670 789 142 www.lacookshop.co.uk

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Flower Power with Caroline Beck I once grew so many flowers on my allotment that the badtempered judge of the annual prize spikily remarked that it was an “inedible plot’.

I offered him a crimson nasturtium to munch on. He refused, his face redder than the flower.

But how wrong he was. Edible flowers might be the current darlings of chefs who use them in salads and puddings, but their use goes back centuries.

The Romans and Greeks used clove-scented pinks, lavender and violets in their cooking; the Victorians picked primroses, borage and sweet violets for puddings (and I remember picking primroses from my mother’s garden and painting them with sugar and egg white for Easter puddings), and the dark pink petals of the ancient Damask rose are still abundantly harvested and used liberally throughout the Middle East, in everything to flavouring tea to confectionery.

But isn’t Northumberland a bit nippy to grow edible flowers? Not if my plot in Vallum’s Kitchen Garden is a yardstick. I planted seeds of saffron-coloured English marigold (Calendula officinalis), purple violets, scarlet nasturtium, black cornflower and sky-blue borage in early June and by August they were at full throttle.

The kitchen has put them in ice-cubes for drinks, scattered the petals over salads, decorated their peerless puddings and made a surprise cocktail for a ruby wedding anniversary with deep-red petals.

Edible flowers are best grown from seed directly into the soil in the warmer months and reward you with extra blooms the more you pick. The flowers of many herbs like mint, lemon balm, basil, thyme and bergamot are both beautiful and delicious, although, as I found to my cost, you do have to watch out for bees who appreciate their fragrance as much as we do.

Caroline Beck farms the Kitchen Garden at Vallum, the food destination and wedding venue on Hadrian’s Wall, eight miles west of Newcastle.

Vallum Restaurant & Chef’s Room and Vallum Tea Room serve the vegtables and herbs grown at the Kitchen Garden, and Vallum Patisserie & Deli sells some of its produce. The Patisserie & Deli, Tea Room, and Restaurant & Chef’s Room are all located just yards from the Kitchen Garden, where Caroline, her colleague Ivan, and Luna the dog will all be pleased to see you, should you wish to drop by.

Vallum, Military Road, Newcastle, NE18 0LL tel 01434 672 652, www.vallumfarm.co.uk

www.dabbawal.com

NOW TAKING BOOKINGS FOR CHRISTMAS 2015 69-75 High Bridge, Newcastle upon Tyne, NE1 6BX. Telephone: 0191 2325133 Email: highbridge@dabbawal.com 1 Brentwood Mews, Jesmond, Newcastle upon Tyne, NE2 3DG Telephone: 0191 2813434 Email: jesmond@dabbawal.com www. dabbawal.com

STARTERS SOW TH E SE E D

SEASON’S EATINGS Vallum has added two venues to its foodie offering in time for Christmas.

The Chef’s Room is a cosy private dining space with a vintage interior, open fire, soft lighting and comfy furnishings - perfect for a cosy Christmas party. The Paddock Marquee, meanwhile, can host up to 150 people and tickets are now on sale for a Christmas Party on Friday December 4 with a live band, entertainment and toasting marshmallows on the fire pit outside. The venues join Vallum’s Restaurant, Tea Room, and Patisserie & Delicatessen and both are available to hire all year-round.

Vallum, Military Road, East Wallhouses, tel 01434 672 406, www.vallumfarm.co.uk

NEW TASTES IN TOON

Work is almost complete on the new-look Fenwick Food Hall and there’s plenty to keep us busy in there.

Parichat Somsri-Kirby, head chef at Terry Laybourne’s 21, is moving in to set up Pan-Asian noodle bar Ko Sai, which features a menu inspired by Thai streetfood and recipes her mum would make on the family rice farm.

Laybourne is also setting up Saltwater Fish Co. - offering fast, casual seafood dining with open kitchen and a fishmonger’s counter.

Fenwick executive chef Kelly Richardson returns to his early training to launch Mediterranean wine bar and restaurant Fuego with a menu centred on tapas, with hand-stretched pizzas available too.

On top of the new restaurants, there’s also a new-look wine department promising to bridge the gap between wine store and restaurant-style service, and a huge deli showcasing the best of local produce.

Fenwick, Northumberland Street, Newcastle, NE99 1AR www.fenwick.co.uk

Those dreaming of growing their own produce one day will be delighted to hear local firm Green Digit is rolling out its biodegradable, plantable seed packaging. The product, designed

by Northumbria Uni graduate Dan Robson, is super easy to use – all you need is a cell, some soil and some water. We think it’s a fab one for kids to get into growing! www.seedcell.co.uk

Get your business noticed with appetite. contact Joanne O'neil on 01661 844 115 Tea & Tipple, Corbridge, Northumberland, NE45 5AT www.teaandtipple.com Telephone: 01434 632886

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www.appetitemag.co.uk

BUTCHER George Payne is a founder member of the national Butchers Q Guild, which represents 110 butchers from the Scottish Highlands down to Cornwall

BUTCHER

HAM BUSTER

While turkey remains the festive fayre in many homes, hams are becoming more popular, either as a centerpiece for the Christmas period. For other recipes, visit www.qguild.co.uk

CHRISTMAS HAM WITH STICKY GINGER GLAZE Serves 8-10 Ingredients 1 uncooked ham about 5kg, soaked according to butcher’s instructions 1 large onion, thickly sliced 5cm piece fresh ginger, sliced small bunch fresh thyme 5 cloves sprigs of bay, to garnish For the glaze 175g light muscovado sugar 2½cm piece ginger, peeled and sliced 10 kumquats, thickly sliced and pips

discarded, plus extra for garnish 3 pieces preserved stem ginger in syrup, cut into matchsticks 1tsp ground ginger 10-15 cloves Method Preheat oven to fan 180C/Gas 4.

Calculate cooking time at 25 mins per 500g. Scatter onion, ginger, thyme and cloves over the base of a large, deep roasting tin. Put the soaked ham on top and add water to 3-5cm deep.

Cover with two or three layers of foil, making a tent over the ham to allow the steam to circulate and sealing the foil around the edges of the tin.

Bake for 1½ hours, then reduce heat to 160C/Gas 3 for the remaining 2 hours 40 mins cooking time. When cooked, leave to rest for 30 mins.

To make the glaze, put the sugar and 100ml water in a medium pan. Heat gently until the sugar melts, add the fresh ginger and simmer for 3-4 mins.

Add the kumquats and cook for a few more mins until they soften. Scoop out and reserve kumquats, discard the ginger and add the stem ginger strips.

Bring to a boil, then turn down heat

and let mixture bubble for 3-5 mins until thick and reduced by just under half. Remove from heat and set aside.

Line a clean roasting tin with foil and oil it. Unwrap ham and put in the foil-lined tin. Cut off the skin, leaving a layer of fat all over. Score the fat into a diamond pattern. Turn up oven to 220C/Gas 7. Rub the ground ginger over the ham, then brush over all but a couple of spoonfuls of the glaze, distributing the stem ginger strips. Scatter over the kumquat slices, studding cloves through some to secure. Drizzle over remaining glaze.

Roast for another 20 mins. Serve garnished with halved kumquats and sprigs of bay.

MULTI AWARD WINNING BUSINESS • Fully stocked butchery including award winning beef & lamb from Widdrington Farm itself.

All homemade sausages • Stock up your freezer for Christmas with half/whole Widdrington Farm lamb • Get ahead - meat orders now taken for Christmas • Traditional Home made Sunday lunch served 12-2.30 from £6.49 • Our annual Christmas shopping night on Friday 13th November 5-8pm • Fresh local Christmas Trees available from 1st Dec • Traditional Christmas lunches served from Dec 1st to 18th Tues – Fri – book early to avoid disapointment • Every Friday local haddock & chunky chips from £6.49 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

www.thecountrybarn.co.uk

TEL 01670 760181

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17

STARTERS IN THE GARDEN It’s well worth a trip to the Tees Valley to check out the shop at the beautiful new Walled Garden at Wynyard Hall for local meat, cheese, cakes, sauces and puddings, homewares and gifts.

Suppliers include Norton-based Blackwells Butchers, the Acorn Dairy near Darlington, and Proof of the Pudding, Northumberland.

There are also dressings and condiments from Great Taste award-winners Wildon Grange, Co Durham, real ales from the Black Paw Brewery at Bishop Auckland, and vintage sweets, courtesy of Hartlepool-based Carnaby’s Treats.

Dropswell Farm butcher Paul Craddock, at Trimdon Station, supplies the shop with a range of meat products including a chorizostyle sausage, produced from locally reared pork, and there’s also a licensed café.

Wynyard, Billingham, Cleveland TS22 5NF, tel 01740 644 811 www.wynyardhall.co.uk

A STAR IS BORN Congrats to Kenny Atkinson’s House of Tides, awarded a richly deserved Michelin star just 18 months after it opened on Newcastle’s Quayside.

A regular on Saturday morning telly, Atkinson is the first chef to gain a star in the city since Terry Laybourne in 2000 for 21 Queen Street.

James Close’s Raby Hunt near Darlington is the region’s only other entry in the guide, retaining its star rating.

• See page 26 for our review House of Tides, Quayside Newcastle, NE1 3RN www.houseoftides.co.uk

BOOK YOUR CHRISTMAS PARTY AT VALLUM

From a delicious seasonal festive meal in our restaurant, a private party in our intimate Chef’s Room to a spectacular business party in our magical Paddock Marquee, we can host 1-150 people, serving the best local produce from the Vallum Kitchens.

CORPORATE CHRISTMAS PARTY IN THE PADDOCK MARQUEE - FRIDAY 4TH DECEMBER 2015 Fizz, festivities, live band, entertainment, dancing and Vallum’s Festive 3 course meal. £50 a person, £45 when booking a table of 10/12.

PRIVATE PARTIES IN THE CHEF’S ROOM

A roaring fire and sumptuous furnishings makes the Chef’s Room a perfect venue for a private party of up to 35 people.

FESTIVE MENU AT VALLUM RESTAURANT

Book from 1 to 65 in our stunning restaurant - festive menu, festive cocktails and A La Carte.

Tel: 01434 672 323 for more information and reservations www.vallumfarm.co.uk for menus @vallumfarm @vallumrest Military Road, East Wallhouses, Newcastle upon Tyne. NE18 0LL

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STARTERS The excellent Staith House, North Shields has been named Best Food Pub of the Year at the Great British Pub Awards. Run

by MasterChef: The Professionals finalist John Calton, his wife Kimberley Calton, and James Laffan, the pub was praised for its use of locally sourced meat, fish and produce.

Staith House, Low Lights, North Shields NE30 1HF, tel 0191 270 8441 www. thestaithhouse.co.uk

THE BENSDT AROU

WE LI KE !

PEACHES AND CREAM CANDY KITTENS

James Laffan and John Calton

These little beauties are fruity, fun and elegant. They made our day a whole lot peachier!

Brocksbushes, Styford Roundabout, Stocksfield NE43 7UB, tel 01434 633 100 www.brocksbushes.co.uk

The Caledonian Hotel

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STARTERS ARDEN W Est. 2015

Local & Regional Produce Selected Beers, Wines & Spirits Extensive Gluten-Free Range Delicious Cakes & Puddings Cards & Gifts ••• Meat Boxes to Order ••• Hampers & Gift Boxes Available

!

S E G A S U A S

Boatside Business Centre Warden, Hexham NE46 4SH

Tel: 01434 394 120 info@wardenfarmshop.co.uk www.wardenfarmshop.co.uk find us on twitter @wardenfarmshop

find us on facebook wardenfarmshop

The Northumberland Sausage Company is setting up shop in Newcastle’s Grainger Market.

The new outlet, in units 49 and 50 in the market, will be offering some of the company’s most popular sausages, plus everything you need to make your own at home. If those don’t take your fancy, you can book an appointment with a sausologist and

create your own flavour (£5.99 for 1kg of sausages created by you!).

The shop opens November 1, with free samples and special offers throughout opening week.

Northumberland Sausage Company Grainger Market, Newcastle, NE1 5JQ www.northumberlandsausagecompany. com

EPOS

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

7 n eek pe w O sa y da Top chefs gather at UCFF

FOODIE FEST Massey’s Traditional tea room

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

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The Universal cookery and Food Festival brought some of the industry’s biggest names to Vallum in Northumberland for a day of talks, demos and food.

Super chef Sat Bains shared his experiences with the audience, while Terry Laybourne, Nigel Howarth, John Williams, and Craig Bancroft shared their years of

experience in some of the country’s best restaurants. They were joined by North East Michelin star holders Kenny Atkinson and James Close, as well as butcher Charlotte Harbottle. There was also a talk on the joys of eating insects (yep!), plus amazing food from local and national producers. www.cookeryandfoodfestival.co.uk

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21

CELERY

Stickwith it Our favourite celery - sweet, nutty, white Fenland - is back in season now until December. We reckon it’s the best you can buy – try these recipes

SUPERCH CRUN

BOOZY SAUSAGE, FENLAND CELERY AND APPLE HOTPOT WITH CIDER SERVES 4

Ingredients 8 Newmarket (or quality pork) sausages 1 tbsp rapeseed oil 6 shallots, peeled and diced 6 sticks Fenland celery, cut into 10cm lengths 2 Bramley apples, peeled and cut into wedges 200g tinned tomatoes, chopped 300mls dry cider 1 tbsp chopped fresh sage leaves salt and pepper to taste

22 appetitemag.co.uk

Method Pre-heat oven to 180C/Gas 5.

In a large cast iron or ovenproof casserole dish, fry the sausages in the oil until they are browned all over. Take them out and set to one side, then add the diced shallots and fry until they have just started to soften.

Add the celery and fry for a further 5 mins until the celery has started to soften. Put the sausages back into the casserole dish, along with apples, tinned tomatoes, cider and sage leaves, and season to taste with salt and pepper.

Cover and place the casserole dish into a pre-heated oven and cook for 1 hour.

Serve with steamed, seasonal greens and mashed potatoes or as a one-pot meal with crusty bread.

STILTON CHEESE AND FENLAND CELERY PASTIES SERVES 6

Ingredients 2 large potatoes, peeled and diced 1 tsp English mustard powder 200g Stilton cheese, crumbled 4 sticks Fenland celery, diced 450g ready-made puff pastry 1 free-range egg, beaten with 1 tbsp milk Salt and pepper to taste Method Pre-heat oven to 200C/Gas 6.

Grease and line a large baking sheet with greaseproof paper.

Boil the potatoes until they are soft enough to mash; mash them until they are smooth, then add the mustard powder, crumbled Stilton cheese and the diced celery.

Season to taste with salt and pepper and set aside.

Roll the pastry out on a wellfloured board and stamp out circles with a saucer or small plate, to about 5” (13cms) in diameter.

Spoon some of the filling mixture over one half, moisten the edges of the pastry then fold the pastry over to form a crescent and seal by crimping around the edges with your fingers or a fork.

Place the pasties on the baking sheet, cut a slit to allow the steam to escape and brush them all over with the beaten egg and milk mixture. Bake for 20-25 mins until they are golden brown.

Remove the pasties from the oven and allow to cool slightly before serving warm, or cold. Can be frozen before baking.

Book your 2015 Christmas party at the Stadium of Light and guests will receive a complimentary half bottle of wine*

Discover The Magic of Christmas At The SoL

Alternatively, our off-site event management company 1879 Events Management can bring the party to you at a location of your choice.

PRIVATE AND GROUP CELEBRATIONS ARE AVAILABLE TO BOOK NOW CALL 0871 911 1555 OR EMAIL CHRISTMAS@SAFC.COM THESTADIUMOFLIGHT.COM @STADIUMOFLIGHT FACEBOOK.COM/STADIUMOFLIGHT When booking please quote APP15 2076

*Terms and conditions apply. Offer not available for certain party nights or Christmas Day and not in conjunction with any other offer.

2830

2015

South Tyneside

3-10 OctOber A great selection of restaurants will be offering discounted two course set menus, as a one off special. This will differ from any other promotional deals or set menus.

For participating restaurants, offers and how to book visit:

www.southtyneside.gov.uk/ restaurantweek IT’S HAPPENING

/southtynesideevents @stynesideevents

in south tyneside

appetitemag.co.uk

23

CELERY

Visit our website

saathis .co.uk

Experience authentic Indian cooking Saathi style

Indian cooking at its best

Fresh seasonal ingredients

Dine in elegant surroundings

Cookery Classes

Meals to TakeAway

Speciality Nights

Specially prepared:*

FREE Prize Draw

Your favourite meat or fish, herbs and spices, married with Saathi’s own curry sauces and prepared to order.

For your chance to win our monthly prize draw where you can win free drinks, Champagne or even your next meal or takeaway.*

* Advance orders only. Please contact us for details

SERVES 6-8

Ingredients 1kg to 1.2kg British turkey fillet knob of butter, melted 12 to 16 rashers of dry-cure smoked, streaky bacon Salt and pepper to taste For the stuffing 450g sausage meat 6 shallots, peeled and finely diced 4 sticks Fenland celery, diced 75g walnuts, chopped 100g fresh breadcrumbs 1 tbsp chopped fresh sage leaves 1 free range egg, beaten salt and pepper to taste

Visit us online at: www.saathis.co.uk Register your email address to be entered into this month’s draw

* Terms and conditions apply.

Please visit website for more details

For details, Reservations and TakeAways

call: 01434 603509 or email: booking@saathis.co.uk 28 Priestpopple, Hexham, Northumberland NE46 1PQ

Open every evening 5.00pm to 11.30pm Open all holidays except Christmas Day

24 appetitemag.co.uk

ROAST TURKEY FILLET WITH FENLAND CELERY, WALNUT AND SAUSAGE STUFFING

Method Preheat oven to 180C/Gas 5.

Butter a large roasting tin. Cut open the fillet and beat it with a wooden mallet until it is has increased in size by a third – be careful not to make any holes in the meat. Brush some of the melted butter over the turkey and season with salt and pepper.

Mix all the stuffing ingredients together and season with salt and pepper.

Make a long sausage shape with the stuffing mixture and place it in the middle of the turkey fillet, roll the turkey meat around to cover all the stuffing.

Carefully wrap the streaky bacon around the rolled turkey fillet, tucking the ends underneath. With a spatula, lift it into the buttered roasting tin. Tuck any stray pieces of bacon underneath if necessary.

Add 6 tbsp water and cover with tinfoil before roasting for 40 mins per kilo plus 20 mins, so a kilo will take one hour to cook. Remove the foil for the last 15 to 20 mins of cooking to allow the bacon to crisp up.

Allow to stand, loosely covered in tinfoil, for 10-15 mins before cutting into slices and serving with vegetables. Use the juices from the tin for gravy.

Share our passion for great wine and good food in Newcastle’s first Enoteca.

Over 450 handpicked wines, plus premium spirits and beers, to choose from

Quality cheeses, meats and condiments to eat in or take away 18 new wines each month, by the glass, to drink at our tables Gifts, hampers and gift wrapping for every occasion Tue/Wed 12-7pm, Thur 12-8pm, Fri 10-8pm Sat 10-7pm and Sun 12-5pm Carruthers and Kent, 3a Elmfield Rd, Gosforth, Newcastle upon Tyne, NE3 4AY T: 0191 2131818, e: info@carruthersandkent.com, www.carruthersandkent.com

@candkwines

For all your Autumn and Festive Season Foods.

Local Multi Award Winning Farm Shop.

Awarded Butchers Shop and Farm Shop of the year.

• Fully stocked butchery counter • Cooked Pies • Pork Pies • Local & Continental Cheeses • Quality fresh fruit and veg • Hampers • Christmas Preserves and Condiments • Foodie Stocking Fillers • Christmas Ale Packs • Gift Vouchers

We look forward to seeing you at Knitsley.

Meat and Turkey orders Taken from Mid October

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

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25

REVIEW

Star turn

28-30 The Chase, Newcastle NE1 3RF, tel 0191 230 3720 www.houseoftides.co.uk

Rosie McGlade savours a spectacular meal at Newcastle’s House of Tides on the very day it wins a Michelin Star

A

s a young newspaper reporter, I recall an editor’s edict stating that anyone reviewing a restaurant meal was never to ‘plump’ (especially not ‘plumb’) for anything, or enjoy a meal served ‘on a bed’ of whatever ingredient - hackneyed descriptions which were popping up almost daily in our food pages.

It’s a rule I’ve obeyed diligently, but I regret now that there were no positive pointers; some nice little phrases you could reach for when in need.

House of Tides has me tempted to overload this review with an excess of superlatives. It’s intelligent, imaginative, very, very interesting; all the things I’m afraid of not being here. My son is no help. He goes, unusually for him, for the vegetarian tasting menu.

“How’s your tomato salad?” I enquire. “Very tomatoey.”

“And..?”

“All the tomatoes are different colours and taste different from each other and there’s a sort of cube of chewy watermelon which is really nice.”

Clearly, he’s no journalistic protégée, but I think he is trying to

26 appetitemag.co.uk

capture something of what House of Tides is about - a precision in flavours and combinations that intrigues and delights while allowing its star ingredients to shine for themselves.

Can serious food be unpretentious? Can it be - whisper it - fun? This is owner and star chef Kenny Atkinson’s vision, and it is a wonderful revelation. The judges at the Michelin guide have been won over, and have announced the award of a coveted star on the very day we visit, which adds an extra frisson to our anticipation of the evening to come.

As I say, this place is refreshingly unaffected, and old favourites by goth/new wave pioneers The Cure are playing in the sofa area downstairs where we’re invited to look at the menu and enjoy some ‘snacks’ - an informal choice of word for oysters and caviar, ham parcels with a saucy dot of apple on top, and cones of superlative salmon.

Determined to crack the vocabulary, I quietly hit YouTube in search of the clip when Kenny won the 2010 Great British Menu fish course for his Mackerel, Gooseberries, Lemon, Mustard (main pic, above) - a dish that appears on the House of Tides tasting menu as an optional extra and is highly

recommended by our waiter. Via the magic of YouTube, Prue Leith declares: “This should REALLY please Prince Charles because [Kenny] is promoting a fish which is sustainable, available, and not expensive.”

Oliver Peyton (the Irish one): “You’re completely right, because, er, mackerel when it’s right, is an absolutely unbeatable fish, and that’s part of the reason why this dish is so fantastic - because the fish tastes amazing.”

Prue: “I’ll kill anybody who says anything negative about this dish.”

Obviously, there is nothing negative to say about it. Indeed,

it is so spectacular I think I will remember it forever.

We eat upstairs in another handsome room in this 15th Century merchant’s house, its original beams and flagstones intact. It is late summer, and the menu features a beautiful bright green pea velouté soup with pine nuts followed by the mackerel which won Kenny his TV prize, a cress vichyssoise with sea bass and mussels, and venison tartare with various takings on beetroot, pickled blackberries and flakes of dark chocolate.

There are spectacular duck and lamb creations, both exquisitely

ONE STOP FESTIVE BIRDS & MEAT SHOP

Order Forms Available in the shop

The best Local Free-Range Organic Birds that money can buy direct from NORTHUMBERLAND POULTRY Top-notch Turkeys, Ducks & Guinea Fowl Back by popular demand - Payne’s Festive Hampers LAST DATE FOR CHRISTMAS ORDERS  MON, DEC 14TH 27 Princes Road, Brunton Park, Gosforth NE3 5TT

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

designed in ways that defy the imagination, as only a Michelinstarred kitchen can.

Eating Michelin-starred food is unlike any other food experience.

Take the broccoli and the kohlrabi discs with the lamb, which are magically infused with deep fruit flavours, and the tiny balls of mint jelly scattered on the plate. This is thrilling, remarkable food; a multisensory experience which truly stays long in the memory.

Pre-dessert, a deconstructed cheesecake, is the best pudding I have ever had. It is followed by a dark chocolate mousse with popping candy surrounded

by charming little bubbles of rosewater jelly topped with rose ash meringue. It looks like something from a fairy story.

The wine flight is excellent, naturally, so no surprise that the lady on the next table tells the sommelier that while she usually dislikes oaked Chardonnay, this one is a wonderful revelation.

The coffee is accompanied by impeccable petit fours and rounds off a meal of immense sophistication in exquisitely elegant surroundings which still manage to defy pretention, which means you won’t feel out of place in jeans. A star turn, indeed.

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27

THE GRAZER

In the market Anna Hedworth, aka blogger The Grazer and owner of The Cook House in Ouseburn, Newcastle, shares her love of fresh produce from the market

T

he growth of great local markets has made such a difference to today’s kitchen and Jesmond Food Market in Newcastle received such a wonderful welcome when we launched it in April, it’s now a permanent fixture on the third Saturday of every month.

We have a lovely setting on Armstrong Bridge in Jesmond Dene where, in among the tree tops, you can shop, have lunch, and enjoy the produce of producers like Hexhamshire Organics with their beautiful organic fruit and vegetable cart, Riley’s fish Shack, who came along in the summer barbecuing fresh lobster and selling some beautiful fresh fish, and Amble Harbour Development with fresh fish and shellfish from the North

Sea. Our bakers include Artisan Baking Community, who have been baking out of Wylam Library for the past couple of years, plus Sugar Down Bakery, Zen Bakers and Olivia’s Bakery.

A Cut Above Meat Co. sells beef from its own British Limousins, and we’ve had Charlotte’s Butchery, Northumberland Sausage Company and Geordie Bangers here.

I manage the market alongside Food Newcastle, Jesmond Residents Association and Felicity Mendleson with help from Newcastle City Council and each month we have streetfood with the likes of Papa Ganoush, Pizette, Fat Hippo, Longhorns, Wheatberry and La Petite Crêperie.

Here are some of my favourite recipes to make with the fab produce you can find in your local market.

Read more from The Grazer at the-grazer.blogspot.com.

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THE GRAZER ROAST PUMPKIN AND GARLIC SOUP Method This recipe works with little pumpkins and all types of squash. Preheat oven to 220C/Gas 8, de-seed and slice a squash into wedges. Place in a baking tray, season with salt, add a generous glug of olive oil and cook for 15 mins, then throw in 6 cloves of garlic still in their skins, some sprigs of thyme and turn the squash, then roast for another 15 mins.

Meanwhile, dice a stick of celery, a carrot and an onion into small cubes, heat a large splash of olive oil in a heavy pan and add the vegetables. Add a large pinch of salt and cook over a medium heat for about 15 mins until soft and sticky. Add 1 litre boiling water and leave to simmer.

When the squash is golden brown and soft all the way through, remove the skin and cut the flesh into large chunks and add them to the stock with the soft roast garlic, removed from its skins. Season if needs be. Allow everything to simmer for another 10 mins then blend until smooth with a stick blender or food processor. To serve top with a few pumpkin seeds lightly toasted in a dry pan and grated Gruyère cheese.

POT ROAST BRISKET Method Chop 2 leeks, 2 carrots and 2 onions and put them in the bottom of a big casserole dish. Add 2 whole heads of garlic, 10 peppercorns and a bundle of herbs tied up - parsley, thyme, bay. Lay a brisket joint over everything and pour over 1 litre of chicken stock and 2 glasses of red wine. You want the brisket to be still poking out of the top, not submerged entirely. Cover with tinfoil and put it in the oven for 3 hours on a medium heat - about 180C/Gas 4. Serve with a little scoop of mash, lots of horseradish, some of the juices and vegetables spooned over the top, a pile of buttery cabbage and a glass of red wine.

APPLE & CARDAMOM TART Method Use bought pastry, or if you prefer make your own by rubbing in 225g plain flour with 120g soft butter until it’s like fine breadcrumbs, then add a beaten egg, a pinch of salt and about 1tbsp water, and bring it all together into a ball, then leave to rest while you deal with the filling.

Finely crush the seeds of 3 cardamom pods and mix with 100g caster sugar. Peel 2 large cooking apples, keeping the peel, and slice into thin segments. Then roll out the pastry and line a tart tin about 30cm wide. Arrange the apples in neat concentric circles and sprinkle over the cardamom sugar evenly. Then bake it in the oven at 160C/ Gas 3 for 30 mins.

Make a glaze by melting 2-3 tbsp caster sugar in a small pan with all the leftover apple peel and a piece of lemon rind until you get a sugary syrup. Use a brush to paint it over the top of the tart when it is cooled.

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29

TOP FORAGE

Shroom at the top

FU N G UY

If you go down to the woods today…you’d better take a basket. Elise Rana Hopper goes foraging for fungi and learns that there’s more to mushrooms than meets the eye

A

damp autumnal afternoon in Hamsterley Forest, Co Durham, and a dozen or so strangers are gathering around one man and the boot of his car, the tiny silver stud in his left earlobe giving a hint to the kind of pharmacopeia contained within. We’re about to embark on a guided foray with mushroom expert Dominique Colback, and our journey of discovery starts with something familiar.

“Cep, Penny Bun, Boletus Edulis…usually it’s when I say Porcini that most people get excited,” says Dominique, holding aloft a single specimen that would cost upwards of a tenner if you were lucky enough to find one at your local market. “We have Italian chefs to thank for that.”

The UK is home to an estimated 10,00015,000 types of wild fungi, yet it has taken the likes of Antonio Carluccio to make us aware of the culinary treats we might be missing out on - something I’m hoping to put right today, if only I can keep up.

We’ve barely walked a minute before Dominique is rummaging in the leaf litter beneath an oak tree. “Hmm…we’ve already

30 appetitemag.co.uk

Dominique Colback foraging in Hamsterley Forest for a wide variety of mushrooms

found our first unidentifiable,” he says. “Let’s call this an LBJ - little brown job, to borrow a term from the birders.” Marching briskly up the path, after a brief swerve to inspect a bilberry bush (good Chanterelle potential, apparently), he steers our band of foragers off-road into the forest and sends us all off into the undergrowth to see what we can find.

While we’re focused on potential edibles, the kids are immediately absorbed in the treasure hunt thrill of foraging for fun alone, bounding up to Dominique with a new find

every couple of minutes. “Ah, now I like that,” he says, lifting one to his nostril and taking a deep sniff before passing it round and inviting us to do the same. This tiny object packs a pungent odour of burnt rubber “Lepiota Cristata,” he says, “Stinking Parasol. Toxic.” And drops it into his basket.

A few minutes later, several baskets of weird and wonderful species are returned for identification, from a gigantic, frisbee-esque polypore to a miniscule delicate Horsehair fungus. There’s a dog-eared Saffron Milkcap,

TOP FORAGE a thumb-sized jelly fungus, a yellow Stagshorn no bigger than a fingernail. Many transpire to be the same thing, such as the Sulphur Tuft that turns from bright yellow to almost black, and the gamut of purple-red Russulas nicknamed ‘Dulux’ due to their range of colour.

“Now that’s quite nice - Helvella Crispa,” says Dominique, as my youngest proffers what looks like a used tissue but turns out to be the wonderfully named Elfin Saddle. “The books say it’s edible, but, well, my dad used to eat anything marked E for ‘edible’ but I tend to stick to ‘edible and good’. Too many Es of disappointment.”

One couple look to have hit the jackpot, wielding a Cep the size of a butternut squash. “Let’s see if you’ve been lucky,” says Dominique, and begins to slice sections from the stem to reveal the tiny wriggling beasties already tucking in. “You’ve got to beat the fly to the cap - or you’ll get a bit more protein than you bargained for.”

We press on and more finds abound, though excitement at any potential edibles is tempered by words of caution. The Amethyst Deceiver is “edible, and nice - but should never

MORE ABOUT MUSHROOMS be picked near mining sites, as it collects arsenic.” Amanita Rubescens, aka the blusher, looks very similar to the deadly Panther Cap and contains haemolytic toxins when raw - but is quite nice when fried.

The general theme is that for every rule, there are as many exceptions, and each characteristic gives only a hint towards identification. Seasoned foragers note everything, from the size, shape and colour of every part to how it smells, bruises or breaks, what it’s growing in, under and next to. Those who plan to eat their harvest are advised to consume no more than one square inch of a species at a time, as variable reactions can occur in different people, and sensitivity can develop suddenly after years of tolerance.

Even ‘safe’ species can prove toxic in quantity - the previously prized edible Tricholoma Equestre or Yellow Knight caused several

For guided forays, see the Forestry Commission (www.forestry.gov. uk) and Woodland Trust (www. woodlandtrust.org.uk) websites The North East Fungus Study Group (www.nefsg.co.uk) doesn’t advocate foraging for food but definitely knows its fungi - check out its website for upcoming forays.

Always cross-reference more than one source of information for identification. If in any doubt, do not eat it.

October 11 is UK Fungus Day! Check the British Mycological Society’s website for information on events: www.ukfungusday.co.uk

>>

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TOP FORAGE

LUSH M USH

hospitalisations in South West France after a glut encouraged foragers to over-indulge in the bounty. Unless you’re 100% sure of what you’ve got, don’t eat it. Heed the tale of Horse Whisperer author Nicholas Evans, who left himself and his family with acute renal failure after the wild mushrooms he picked and cooked for them turned out to be the highly toxic Deadly Webcap.

The lethal potential of these evocatively named organisms - Deathcap, Destroying Angel, the Sickener, Poison Pie - are a reminder that despite appearances, there is nothing humble about the mushroom. Indeed, they’re part of a mysterious underworld that’s one of biology’s final frontiers. Of an estimated couple of million species of fungi, around 150,000 form mushrooms, fewer than 10% of which have been identified.

And the mushrooms are merely the fruiting body of the mycelium, a fascinatingly complex, self-repairing network of cells that infuses the soil, whose architecture has been found to conform to the same mathematical optimisation curves as the Internet. Not only that, but these fungal networks provide communication services to plants and other organisms in what biologists term the ‘wood wide web’. It’s kind of mind-blowing stuff.

Indeed, many mycologists are disapproving of collecting at all - at best, the advice is never to remove all the mushrooms from a site.

Of the multitude my enthusiastic little foragers have harvested, our edible haul whittles down to four small hedgehog mushrooms which we carefully transport home. As the Internet advises, we shave the characteristic little spines from beneath the cap, slice them and fry them in butter. It’s a modest meal, but sharing the fruit of our afternoon’s adventure is a tasty delight.

I may have a lot to learn, but you can bet that next time we’re heading for the woods, I’m bringing a basket.

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MUSHROOM AND SAUSAGE CASSEROLE SERVES 4

Ingredients 2 tbsp vegetable oil 500g closed cup mushrooms, halved or quartered 2 medium onions, thickly sliced 8 thick pork sausages, cut in half 6 rashers streaky bacon,chopped 2 large carrots, peeled and cut into chunks 2 large potatoes, peeled and cut into large chunks 2 tbsp freshly chopped thyme 300ml vegetable stock or a 330ml bottle of Guinness salt & freshly ground black pepper Method Heat half the oil in a large frying pan and fry the mushrooms on a high heat for about 5 mins until golden. Season well with salt and pepper and transfer them to a large dish and set aside. Add the remaining oil to the pan with the onions, sausages and bacon and fry for about 6-8 mins until the meat is browned but not cooked through. Tuck the vegetable chunks around the sausages and onions, sprinkle over half the thyme and season well. Pour in the stock (or Guinness) and cover the pan with a tightly fitting lid or a large piece of foil. Cook over a medium heat for 15 mins, then stir in the mushrooms, recover the pan and continue cooking for a further 10 mins or until the veg is tender and the sausages have cooked through and almost all the liquid has evaporated. Stir gently to mix everything and serve sprinkled with the remaining fresh thyme and some green vegetables of your choice. Courtesy of www.justaddmushrooms.com/recipes

MUSHROOM, SPINACH, KALE AND SWEET POTATO PIEE SERVES 4

Ingredients 2 tbsp olive oil 500g closed cup mushrooms, thickly sliced 2 cloves garlic, crushed 250ml vegetable stock 300g cooked sweet potatoes, cut into chunks 2 tbsp light crème fraîche 250g spinach, wilted 100g kale, cooked 150g feta cheese, cubed salt & freshly ground black pepper 3 sheets filo pastry Method Heat oven to 200C /Gas 6. Heat half the oil in a large non-stick pan and fry mushrooms on a high heat for about 5 mins until golden. Add the garlic and fry for a further minute, then tip in the stock and sweet potatoes. Bubble for a few minutes until reduced. Season, then remove from the heat, stir in crème fraîche, spinach and kale. Pour into a pie dish and top with the cubed feta. Allow to cool for a few minutes. Brush each sheet of filo with the remaining oil, quarter the sheets then loosely scrunch up and lay on top of pie filling. Bake in the pre-heated oven for 20-25 mins until golden. Serve with extra green vegetables like steamed broccoli and green beans. Courtesy of www.justaddmushrooms.com/recipes

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GAME ON TOP GUN

Country life Dean Bailey meets chef and (small) game hunter Craig Harvey - and his canine companions

M

any chefs talk about knowing the provenance of their produce from field to fork, but few truly live by the mantra.

Get within half a mile of Craig Harvey’s cottage at Great Whittington in Northumberland, and you’ll see he’s one who does.

The head chef at the Northumberland golf resort Close House, Craig moved into the picture-perfect gamekeeper’s cottage a year ago, and is enjoying his surroundings.

The son of a gamekeeper, he’s been shooting all his life. Indeed, it turns out he was out earlier this morning with a black lab called Hamish, now snoozing on the settee in the kitchen.

“Hamish retired last year,” Craig explains, leaning on the kitchen sink, slippers on his feet. “He’s just turned nine, but you wouldn’t have thought it this morning when I got the gun out – he still loves it.”

I’ve already met eight gundogs in the kennel outside. In addition to Hamish, there

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34 appetitemag.co.uk

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market

GAME ON are five other black labs and three spaniel pups. Photos of the dogs cover the fridge and kitchen windowsill, which looks out over the paddock where the horse, Maggie, is having her breakfast.

Meanwhile, Craig is skinning and preparing a rabbit and a hare for the pot. The rabbits he shot this morning will be served up with tagliatelle, while pheasant, hare, pigeon and partridge will meet in a casserole topped with a herb dumpling. “Keep it simple,” he says. “My cooking at home is generally things like corned beef hash and casseroles, and a lot of Indianinspired food. Including the dogs, there are 11 of us to cook for, so I’m in the kitchen a lot,” he says, adding that the dogs got an extra serving of flat-iron steak last night – leftovers from a barbecue at Close House.

There are spiced venison pasties (my lunch) on the counter, alongside Craig’s meticulously prepped ingredients. “I cook like I would at work,” he says. “The only thing I hate is not having someone to do the washing up.”

Not surprisingly, game will feature heavily in the autumn and Christmas menus at Close House. “We’re well into the grouse, partridge is starting now and we’ll get pheasant, venison and pigeon on the menus,” says Craig, who has worked without a break in the first three quarters of the year to give him time to enjoy the shooting season.

After shoots, you’ll often find him in the Black Bull at Matfen with Hamish, who likes half a Guinness and a packet of crisps in front of the fire. Angus, another lab, has a thing for whisky, meanwhile.

Craig learned to shoot with his father, a gamekeeper in Scotland, when he was seven, and grew up eating a lot of game at home.

He started his career in the local pub kitchen before training with Terry Laybourne at Newcastle’s Michelin-starred 21 Queen Street and then leaving for Paris. “That was a big learning curve; the thing I’ll always remember is the shock of seeing you can order a salad with a Big Mac.” His career has also included a stint at Claridges under Gordon Ramsay, owning his own pub, roles with a number of big names in the North East, and a couple of years working as a gamekeeper in the Borders. He returned to the kitchen to join Close House in 2014 and set up home in this cottage.

“It’s really quiet up here, but there is a great community spirit. We’ll get lamb from the neighbour and I’ll give him a couple of pheasants. The Chinese restaurant in the village takes ducks when I have them.”

Of cooking game, Craig says: “There are big flavours there so compliment them with pastry, pasta or potatoes and let the meat be the star.

“Game is also very rich, so I often use fruit like redcurrant jelly or jam, and red wine. I’d also recommend a good butcher – Hall’s of Corbridge if you’re local – who’ll be happy to give you advice and will prepare the meat for you properly.”

Venison pasty in my hand, I say goodbye to Hamish, who’s got his eyes on what’s left of the casserole, and Craig, who’s heading off for a walk with the dogs again. This is truly a great country life.

>>

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With the emphasis being on healthy eating we have a range of salads, sandwiches and snacks but also some tasty treats for those needing a sugar rush!!

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35

GAME ON

GAME CASSEROLE AND HERB DUMPLINGS SERVES 2

SPICED VENISON PASTIES

WILD RABBIT TAGLIATELLE

MAKES 3 PASTIES

SERVES 2

Ingredients 200g venison, minced 200g venison, ½cm diced 1 butternut squash, 1cm diced 1 white onion, diced 2 cloves garlic 2 potatoes, diced 3tsp madras curry powder 50g chick peas 1tbsp tomato purée 20g crème fraîche 100g fresh coriander 20g mint ½ lemon, juiced salt and black pepper 1kg ready rolled pastry 1 egg, beaten 1tbsp sesame seeds (optional) 1tbsp onion seeds (optional) pickled red cabbage (to serve)

Ingredients 1 rabbit, diced or confit 2 banana shallots, finely diced 180g diced pancetta/smoked bacon 1 clove garlic, crushed 300g wild mushrooms 20ml white wine 300ml double cream 30g fresh tarragon, chopped 1 egg yolk salt and black pepper micro tarragon shoots (to serve) For the pasta 450g 00 pasta flour 2g salt 4 eggs 6 egg yolks 2tbsp olive oil or 600g dried pasta micro tarragon shoots (to serve)

Method Fry the venison mince in a hot pan to colour.

Strain fat, then add the diced venison. Colour then place to one side. Fry all the vegetables on a medium heat until light golden. Add the venison and fry for 3-4 mins. Add the curry powder and chickpeas and cook out. Remove from the heat and add the tomato purée, crème fraîche, chopped herbs, and lemon juice. Season to taste. Cover and chill for 1 hour or until firm.

Preheat oven to 180C/Gas 4. Roll out pastry and cut three 6-inch circles. Place 2 tbsp of the mixture in the centre of the pastry. Brush the edge with egg wash and fold the other half over. Crimp closed and wash with egg. Sprinkle with sesame and onion seeds (optional). Bake for 25-30 mins until golden brown. Serve with pickled red cabbage.

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Method Put the pasta ingredients in a blender and pulse to a smooth dough. Cover and refrigerate for 1-2 hours. Remove from fridge, knead until pliable, pass through a pasta machine, progressing down to no.3.

Cook in salted water for 4-6 mins. Strain and set aside. If using dry pasta, cook as per instructions and set aside. Fry shallots and garlic until lightly coloured. Add bacon and fry until golden brown. Add mushroom and sweat down. Deglaze pan with white wine and reduce the liquor by half. Add cream, bring to a boil and reduce by three quarters. Reduce heat and add the rabbit.

Add the pasta, tarragon and egg yolk.

Season. Finish with micro tarragon shoots.

Ingredients 500g mixed game (pheasant, hare, pigeon, partridge), diced 200ml red wine 25ml port 200g seasoned flour 2 carrots, 2cm diced 3 potatoes, 2cm diced 2 sticks celery, 2cm diced 1 leek, 2cm diced 2 cloves garlic, crushed 28 ml beef stock 1 tbsp red currant jelly 200g diced black pudding salt and black pepper sprig of thyme For the suet dumpling 300g self-raising flour 50g beef/vegetable suet milk, to bind 10g thyme 10g rosemary 10g chives/parsley Method Marinate the game overnight in the wine and port. Strain the liquor and set aside.

Preheat oven to 180C/Gas 4. Lightly flour the meat and colour in a hot pan in batches. Place in a deep casserole dish.

In the same pan, fry the carrots, potatoes, celery, leek and garlic until dark golden.

Add to the casserole dish and stir.

Deglaze the pan with the red wine liquor.

Reduce the liquor by half then add the beef stock. Reduce by half. Add the redcurrant jelly and black pudding, stir then add to casserole dish. Season and stir well.

Cover dish and cook for 1½ hours.

For the dumplings, combine flour, suet and herbs, adding milk as needed to create a firm dough. Remove dish from oven, place your dumpling on top of the casserole and cook uncovered for a further 20 mins until golden brown. Sprinkle with chopped parsley. Serve with chive mash, roasted carrot and roasted parsnips.

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JAMMIN’

IN A JAM!

Is there any finer pleasure than autumn days in the kitchen, the jam and chutney production line in full flow?

Here, Serap Slorach, maker of awardwinning Yummy Things jams and chutneys, available in delis and online, shares some of her favourite recipes Like most people, my first introduction to jam making was with the most difficult fruit to set – strawberries - and it was a disaster! Strawberries are low in pectin - the naturally occurring thickening agent in the fruit and to try and make a jam to set when you are new to jam making can be a challenge.

I would say that autumn is the best time to have go at making jam, as the fruit in season like damsons and plums are in abundance at this time of the year and are high in pectin and will set beautifully with ease.

Many people also feel an instinct to prepare for the winter months, using every bit of produce and fill jars with gorgeous autumnal fruits and make magic in a jar. www.yummythings.org

DAMSON JAM MAKES 15 7OZ JARS

STUCK ON YOU

Ingredients 2kg damsons 150ml of water Sugar: net weight of damsons, stones removed plus 20%

Method Preheat the oven to 100C/Gas 1. Wash the damsons, remove stalks and leaves. Lay damsons in a shallow baking pan and put in the oven for 15 mins or until you can see that the skin is breaking and the fruit popping.

Let it cool, then remove the stones and weigh the fruit.

You should get about 1.5-1.7kg of damsons.

Put the fruit in a deep heavy based pan with 150ml water over a medium heat, stirring continuously. Once it comes to boiling point, simmer for 10 mins, stirring continuously as you don’t want the bottom to catch.

Weigh out your sugar - if you have 1.5kg of damsons then it’s 1.8kg of granulated sugar. Add to the pan gently and continue stirring and turn up the heat to maximum.

Bring it to boiling point and make sure all the sugar is dissolved. Then boil for 5 mins until setting point.

Ladle the jam into sterilised jam jars - if you are reusing jars then cover with a waxed disc before putting the lid on. Let it cool, label and store up to 12 months.

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JAMMIN’ GINGER & PLUM CHUTNEY MAKES 9 7OZ JARS

Ingredients 250g onions, finely chopped 8g garlic, crushed 100g raisins, chopped roughly with an oiled knife 150g ginger, finely chopped 1tbsp ground cumin 1tbsp paprika 1tsp chilli flakes 350ml red wine vinegar 100ml water 290g Muscovado sugar 2tsp salt Method Put all the ingredients except sugar and salt into a large pan and stir well. Bring slowly to the boil, then reduce the heat, cover and simmer for 10 mins until the plums are tender. Stir in the sugar and salt and keep stirring until dissolved. Boil the chutney for 3060 mins, uncovered, stirring occasionally to prevent it catching.

Ladle into sterilised jars. Pack down to remove any air pockets.

Let it cool, label and store up to 12 months in a cool dark place.

SPICY APPLE CHUTNEY MAKES 10 7OZ JARS

Ingredients 1.1kg apples, peeled and cored 200g onions, peeled 15g garlic, peeled 95g ginger, peeled 450ml bottle apple cider vinegar 400g dark brown sugar 250g raisins 1cinnamon stick 1tbsp mixed spice 1tsp cayenne pepper 1.5 tbsp salt 1500ml cold water Method Finely chop garlic and ginger and slowly simmer in a pan with water. Chop the onions and add to the pan. Peel and core the apples and chop about 1-2 cm square. Add to the pan and stir.

Add the rest of the ingredients and bring to boil. Simmer for 1-1.5 hrs. Stir frequently. Your chutney is cooked when you draw a wooden spoon through it to reveal the base of the pan for a few seconds. Pot in sterilised jars. Pack down to remove any air pockets. Let it cool, label and store up to 12 months.

TOP TIPS

To sterilise your jars: Hot wash in the dishwasher, but to make sure they are free of any speck of moisture place in the oven at 100C/Gas 2 for at least 10 mins.

Saucers in the freezer – I always have several saucers in the freezer to test whether my jam has set.

Crinkle test – Take out your saucer from the freezer and pour 1tbsp of jam from the pan and leave to cool for a minute. Then with your little finger gently push the jam in the saucer. If the jam crinkles on the surface then it’s set!

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TEATIME!

thegoodlife Sheilagh Matheson discovers a tiny tearoom tucked away in rural Northumberland, and finds a hamper business with worldwide reach going on behind it

A

nn Maddison was only seven when she set up her first business, selling her homemade toffee cakes and scones to her classmates and teachers at Fulwell Primary School in Seaham, Co Durham.

More than 50 years later, she left a high flying city career to return to selling cakes and afternoon tea at her teashop in Simonburn, Northumberland - and shipping local produce all over the world.

Nothing could be more traditionally English than her tearoom in the old stone-built Post Office on the edge of this tiny village, the customers soaking up the last of summer in the garden enjoying sandwiches, scones and cakes watched patiently by Dexter, Ann’s West Highland white terrier, who greets guests.

But behind the scenes, Ann is a human dynamo running three businesses - the teashop and gift shop downstairs, B&B upstairs, and in a back room the Northumberland Hamper Emporium, which sends North East produce all over the world.

Years ago, she studied hotel and catering management and then worked her way up at Vaux Brewery for nearly 30 years, studying along the way for an MBA. “My job took me all over the country, and I was sick of motorways, staying in soulless hotels and not seeing friends or family,” she says. “So in 2004 I took a year off to have a rest and think. I came here, saw the building and fell in love with it and the scenery.”

Now this is a vintage English tearoom, with lace tablecloths and Wedgwood china. Old people love it because it reminds them of their childhood and young people because to them

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it’s something new. “This is our heritage, and I’m trying to keep a vestige of true English country culture alive,” says Ann, who cooks nearly everything herself using local suppliers.

Lunch dishes include quiche, steak and ale pie, and pork loin, followed by desserts like rice pudding, meringues, and banana split.

For afternoon tea, traditional three-tiered china stands display sandwiches, scones and cakes, while on Sundays there is roast beef, pork or lamb. No wonder there is a constant stream of walkers, cyclists, motorcyclists and passing tourists on her doorstep.

Sourcing local suppliers led to an appreciation of the quality produce available and led Ann to set up The Northumberland Hamper Emporium.

Now, its wines, jams, biscuits and sweets are packed in hampers priced £35-£100 and sent as far afield as New Zealand, the USA, Europe and the Far East. Its suppliers include Dillies Wines in Hexham, Northumberland Tea based in Corbridge, Border biscuits, and Kenspeckle, an independent artisan band of confectioners based in Lynemouth, Northumberland, which Ann says is “massive” in Australia.

Ann’s success is thanks to her indefatigable energy and business expertise.

“I was a city girl in suits and high heels until I came here,” she says. “I didn’t know anyone and I had to learn the rural way of life.

“Now I’m always in my wellies. I’m very lucky to be nearly 60, running these businesses. I don’t stop to breathe very often, but when I sit in the garden with a glass of wine, listening to the bird song, I’m in a little piece of heaven.”

TEATIMTE TR EA

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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

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41

HEALTHY APPETITE

EATTO THE BEET

B E ET IT

This month, we are mostly eating beetroot! Here’s why…

B

eetroot boosts stamina, makes muscles work harder and contains potassium, magnesium and iron as well as vitamins A, B6 and C, ascarbohydrates, protein, powerful antioxidants and soluble fibre. Beetroot is virtually fat free and low in calories and just three baby beetroot equal one of your recommended five portions of fruit and vegetables a day.

It also: • Reduces blood pressure and the risk of heart attacks and strokes because of its high content of nitrates, which produce nitric oxide in the blood, which widens blood vessels.

• Possesses powerful antioxidant properties which can help reduce the oxidation of LDL cholesterol, in turn protecting artery walls and reducing the risk of heart disease and stroke.

• Is loaded with folic acid essential for normal tissue

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growth and crucial to the development of a baby’s spinal cord during the first three months of pregnancy.

• Reduces the risk of osteoporosis through its silica content, the mineral which helps the body to utilise calcium.

• Lowers cholesterol through its content of soluble fibre and also contains carotenoids and flavonoids, which help prevent LDL cholesterol being oxidised and deposited in the arteries.

• Stabilises blood sugar.

Although it has a ‘medium’ Glycaemic Index, it has an extremely low Glycaemic Load, which means it’s converted into sugars very slowly and therefore helps to keep blood sugar levels stable.

• Helps slow the progression of dementia, says a study from Wake Forest University in North Carolina, as nitric oxide in the blood produced by the nitrates in beetroot helps increase blood flow to the brain. www.lovebeetroot.co.uk

BEETROOT AND BLUEBERRY AND BUTTERNUT SQUASH BEETROOT PORRIDGE SOUP WITH SOLDIERS WITH CHOPPED WALNUTS SERVES 4

Ingredients 2 tsp oil 1 small onion, diced 2 sticks celery, diced 1 clove garlic, finely diced ½ tsp nutmeg ½ tsp cinnamon 800g pumpkin or butternut squash, peeled and chopped small 800ml vegetable stock 4 cooked beetroot dipped in vinegar, roughly chopped 4 slices bread 4 slices Godminster cheese

SERVES 4-6

Method Heat oil in a large pan over a low-medium heat and cook the onion, celery and garlic with the lid on, stirring occasionally, for 8-10 mins until softened. Add nutmeg and cinnamon, then butternut squash and stock.

Bring to the boil and simmer for 15 mins, add beetroot and cook for 5 mins until everything is soft. Allow to cool a little then blend until smooth, adding extra stock if too thick. Season and reheat when ready to serve.

Toast the bread and then under a hot grill melt the cheese on top until bubbling and browning at the edges. Cut the toast into soldiers and serve with the soup.

Method Bring water to the boil in a medium-sized saucepan and add rolled oats and cinnamon.

Reduce heat and simmer 1015 mins, stirring occasionally, until the water is absorbed.

In a separate pan, combine blueberries, maple syrup and a pinch of salt. Cover the pan and place on a medium heat.

Bring to the boil then uncover and allow blueberries to cook gently until soft and the juice is thick (about 10 mins). Add chopped beetroot and cook until beetroot is hot. Add oatmeal and blueberrybeet sauce to bowls.

Serve with plain yoghurt and chopped walnuts.

Ingredients 470ml water 100g rolled oats ¼ tsp cinnamon (plus more for serving) 200g blueberries 3-4 tbsp maple syrup (to taste) pinch salt 2 large cooked beetroot, chopped yoghurt and chopped walnuts to serve

MUST TRY!

HEALTHY

FEED YOUR MIND In a former life, I was a psychiatric nurse, working in a local hospital handing out medicine that didn’t work.

BEETROOT SUPERFOOD TRUFFLES SERVES 12

Ingredients 1 large cooked beetroot 1 large ripe avocado, peeled ¼ tsp vanilla extract 3 tbsp pure maple syrup 100g unsweetened cacao powder plus extra for dusting desiccated coconut for dusting Method Put beetroot, avocado, vanilla extract, maple syrup and half the cacao powder into a blender or food processor. Process until well combined. Add remaining cacao powder and again blitz until well combined. Transfer mixture to a small bowl, cover and refrigerate for at least 1 hour. Once chilled, scoop tbsp-sized portions of the mixture and roll in your palms to form balls. Put some extra cacao powder and desiccated coconut in a plate and roll the chocolate truffles to coat.

With any condition you must address the root cause of the problem, yet in my experience as a psychiatric nurse and as a herbalist, modern medication may treat symptoms of mental issues, but not the root cause.

You can, however, boost your mental health through food and herbs.

Golden Root (Rhodiola Rosea) is an adaptogenic herb which helps you adapt to the various stresses of modern life - the physical, mental, and environmental stresses that can play havoc with mental health. Golden root balances the endocrine system, which is responsible for everything from energy and mood to weight and bowel habits. Its antidepressant effects are due to an active compound that improves the passage of serotonin precursors, crucial in the protection against depression.

Anxiety is one of the most prevalent mental health problems in the UK and a great herbal remedy is skullcap, excellent in calming nervous stress and treating mental exhaustion. We include it in our anxiety complex.

Chamomile is also a remedy for anxiety, though the tea you find in supermarkets probably doesn’t provide the required dosage or consistency to be truly effective as a form of treatment.

We do suggest chamomile for children or adults who have a very sensitive system, but for most people, you need something stronger.

Herbalist and iridologist Nik Imrye is at 21st Century Herbs, Market Street, Hexham Northumberland NE46 3NU tel 0844 846 0481

C H R I S T M A S& N E W Y E A R AT HOTEL DU VIN NEWCASTLE

OUR ARRAY OF FESTIVE MENUS OFFER EVERYTHING FROM TRADITIONAL FAVOURITES TO BISTRO DELIGHTS Inspired by seasonal ingredients, prepared and served by our attentive and knowledgeable team.

Complemented, of course, by the best glass of wine to raise in cheer of the celebrations.

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Including three courses with tea, coffee and mince pies

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Including three nights accommodation, full breakfast each morning, Christmas Day lunch, Boxing Day lunch, dinner on one evening with a glass of mulled wine and a gift from us - price based on two people sharing

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HOTEL DU VIN& BISTRO NEWCASTLE Allan House, City Road, Newcastle upon Tyne NE1 2BE

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AMBLE

By the seaside Dean Bailey takes an amble around Amble and samples the best of the Northumberland coast

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AMBLE

THE OLD STOREHOUSE Arriving on a damp and windy Saturday afternoon in the middle of summer, we were in urgent need of refuge, and the Old Storehouse turned out to be the perfect spot. This lovely pub and restaurant, which incorporates elements of an 18th Century storehouse, prides itself on sourcing its produce locally, with salmon smoked in Seahouses on the menu alongside Northumberland cheese and the best of the North Sea’s daily catch featuring on our visit. The highlight for us was undoubtedly the Artfully Crafted Homemade Cheescake with liquer-marinated berries – just what we needed before braving the bracing British summer again.

The Old Storehouse, Links Road, Amble, NE65 0SD tel 01665 710 500, www.theoldstorehouseamble.co.uk

THE AMBLE BUTCHER If you’re dining in and looking for the best of Northumberland, head to The Amble Butcher on Queen Street. Peter Forsyth set up shop here in 2010 and has a fantastic reputation with the locals. If you’re popping in at the right time of year, get your hands on some of the free-range pork - outside-reared Welsh White from Mark Bradley at Hamsterley Forest.

The beef and lamb are Northumbrian too, while the bacon is dry cured inhouse and the pies are all homemade and attract customers from across the North East, including the kitchen at the Redhouse on Newcastle’s Quayside. Peter, master butcher Rob Edmindson and the team are more than happy to prepare meat for your recipe, or suggest one of their favourites. We left with a plan for a whole week and a stock of pies for the office!

The Amble Butcher, Queen Street, Amble, NE65 0BX tel 01665 712 700, www.theamblebutcher.co.uk

RUSTIC BISTRO WITH STUNNING HARBOUR VIEWS...

The original Old Boat House restaurant is based at the picturesque Amble harbour.

With a rustic bistro feel, Old Boat House in Amble offers seafood straight from the boats that dock in the harbour. This means that the produce we use literally couldn’t be any fresher.

Our highly skilled and experienced chefs, great service and the relaxed and friendly atmosphere all combine to ensure you have a rich and memorable dining experience be it a private party, corporate booking or romantic meal for two.

Opening times: 7 days from 12 noon - evening (ring for last food order times)

Leazes Street, Amble Northumberland, NE65 0AA T 01665 711 232 E amble@boathousefoodgroup.co.uk www.boathousefoodgroup.co.uk

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AMBLE

SPURRELI Despite the weather, which had brightened up a tiny bit in the afternoon, a walk on the beach is an absolute must for those of us who only travel to the seaside on rare occasions. And no trip to the seaside is complete without ice cream. The multi-award-winning Spurelli on Coquet Street has long been a favourite of team appetite and we weren’t going to miss an opportunity to get our hands on more of their fab frozen treats – the Sicilian Pistachio has won awards for years and is a must, while an Alnwick Rum gelato came highly recommended – and was delicious!

The Old Chandlery, Coquet Street, Amble, NE65 0DJ tel 01665 710 890, spurreli.com

Home of delicious, locally sourced, fresh food Home of delicious, locally sourced, fresh food The Old Storehouse Bar and Restaurant. Having built great relationships with our partners, you can be assured that the food on your plate has been sourced from the best suppliers Northumberland has to offer.

Whether you’re looking for a bite to eat, a tempting afternoon tea or somewhere to celebrate a special occasion, we’re sure your time in Amble will be one to remember.

Did you know… we’re open 7 days a week • Dogs are welcome • You can book online • We have a wide variety of upcoming events • We’re on Trip Advisor so you can let us know what you think.

To view our current menu and book your table visit theoldstorehouseamble.co.uk 01665 710 500

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TheOldStorehouseAmble

@oldstorehouse

AMBLE TASTE OEAF TH E S THE FARM BAKERY SHOP With a lot of walking now under our belts, we needed something sugary to keep us going, so we headed for the Farm Bakery Shop on Queen Street.

We ended up with another bag of goodies (and a very pink cake), plus a business card for master baker Colyn, who makes the most amazing celebration cakes - some of which have appeared in Vogue! Colyn and his wife Christine have gained a reputation for quality locally and we loved every bit of our bag of goodies. If you’re in Amble on Sundays, head to the market and say hello.

The Farm Bakery Shop, Queen Street, Amble, NE65 0BX tel 01665 714 444, www.facebook.com/thefarmbakeryshop JASPERS If you’re looking for a cuppa and breakfast or light lunch, Jaspers on Bridge Street should be your go-to. Home to the best local produce, this cosy corner in the heart of the town hits the spot when it comes to a proper Northumberland brekkie with local produce served in proper portions. Lunch is light with sandwiches and salads, plus a specials board which featured jacket potato with barbecue chicken, mozzarella and roast pepper, and bacon, brie and cranberry toasted ciabatta on our visit. The friendly staff make it a pleasure to visit, and if you’re just passing, there’s a takeaway option too.

Jaspers, Bridge Street, Amble, NE65 0DR, tel 01665 714 724

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

If you don’t live in Amble now is your chance to shop at The Amble Butcher!

Northumbrian Beef, Pork & Lamb We make our own sausages, dry cure bacon, honey roast & breaded ham Makers of the famous ‘Amble Butchers’ pies as supplied to Newcastle Red House

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

NOW TAKING ORDERS FOR CHRISTMAS Pure Arabica Sea Buck Thorn Coffee Ice-Cream Ice-Cream

31 Queen Street, Amble NE65 0BX Tel: 01665 712700 Open Mon - Sat 9am - 5pm, Sun 9am - 2pm www.theamblebutcher.co.uk

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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AMBLE

AMBLE HARBOUR VILLAGE The regeneration project is has brought 15 ‘pods’ to the harbour, plus a seafood centre, and events throughout the year. The pods, which are open 10am-4pm every day*, are home to local businesses selling everything from arts and crafts to jewellery and accessories. There are also foodie businesses including The Farm Bakery, Mocha Mondo and Flynn Fargo (charcuterie & cheese). If you want to get your hands on fresh seafood from the North Sea as soon as it lands, head to the Seafood Centre, which aims to supply restaurants and retailers, as well as sell to the public, and is open Thursday (1-4pm), Friday (noon-4pm) and Saturday (10am-noon).

See the website for the latest events. *Individual businesses may have varying opening days and times - check website for details.

Amble Harbour Village, Leazes Street, Amble, NE65 0FD tel 01665 713 580, www.ambleharbourvillage.co.uk

Get your business noticed with appetite. contact Joanne O'neil on 01661 844 115

THE OLD BOAT HOUSE On a special return visit the following weekend at the insistence of our lady editor, who visited sister restaurant Blyth Boathouse recently we popped into the Old Boathouse for lunch. Produce doesn’t get much fresher, with boats landing catches yards from the kitchen door in the harbour, with the added benefit of a stunning view out across the North Sea. Our lunch of North Sea codling fish fingers with homemade tartare sauce (the best we have found, anywhere) and Amble harbour lobster with chips and garlic mayo showcased what the Old Boathouse is all about – simple food showing off the freshest seafood you’ll find anywhere.

The Old Boat House, Leazes Street, Amble, NE65 0AA tel 01665 711 232, www.boathousefoodgroup.co.uk

• Fresh local produce • • Eat in- take away • • Breakfast- lunch- coffee- sweets •

www.appetitemag.co.uk

Address: 8 Bridge St, Amble, Morpeth NE65 0DR Phone:01665 714724 Open daily 8am- 4pm

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COFFEE

there’s a C revolution brewing With micro-roasteries and speciality shops fighting back the tide of commercial chain domination, Elise Rana Hopper discovers what makes ‘third wave coffee’ not just another cup

HOT SHOTS

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offee culture has been embraced by the mainstream for so long even your grandma knows her cappuccino from her macchiato but, for true coffee devotees, something far more interesting is brewing underground - quite literally.

In a basement in central Newcastle, where the high-brow, low-volume conversation and incense drifting from the ethnic emporium upstairs add to the Amsterdam vibe, a cool, arty 20-something orders her ‘usual’. Without fanfare, she is served a ball of ice in a small cup, a chilled apothecary bottle containing coffee brewed overnight for six hours by the man behind the counter and a tiny glass shaker of tonic water, which he also makes himself. It’s a far cry from the squashy sofas, grande lattes and faceless ubiquity of the high street chains.

“Yeah, you don’t really stumble across this place,” says Joe Meagher, the banker-turnedcompetition barista whose Flat Caps Coffee is at the vanguard of Newcastle’s burgeoning speciality coffee scene, and whose signature cold brew was ranked among the best in the country at the UK Barista Championships.

“The majority of people come here for the coffee, to try something different.”

Welcome to coffee’s ‘third wave’.

Stuart Lee Archer, of local coffee company Pumphreys, says that 10 years ago it was almost impossible to find good coffee unless, he says, you bought it and made it yourself.

Now, all you need to know is where to find it. Originally founded in Newcastle’s Flesh Market in 1750, Pumphreys has seen fashions come and go, from the instant coffee doldrums of the 1970s and ‘80s, to the pre-ground sachets that made up 90% of Pumphreys’ sales a decade ago, to the single origin beans and espresso machines that are now the bulk of their business. It’s a revolution sparked, says Archer, by a single coffee shop.

“Flat White in Berwick Street, Soho - that was when coffee culture in this country started to morph,” he says. This institution, opened by ex-pat New Zealanders in 2005 and named after the flagship drink of the Antipodean coffee shops it sought to emulate, inspired Archer to bring something similar to

#ConversionFest

Celebrating rugby, art and culture in Newcastle Pumphreys

More information at www.conversionfestival.com Produced by:

In partnership with:

Pink Lane

Flat Caps

TIP Three rules for making better coffee: 1. Buy coffee from someone you know is roasting it themselves 2. Filter your water 3. Grind directly before you brew Then it’s not the fault of the coffee or the water - it’s down to you!

Pink Lane his family business. “There were people from all over the country going on pilgrimages to this little cafe, then going home thinking - why can’t I do this here?

“I did loads of research and basically learned how to teach people to make good coffee at the same time as learning it myself.

Then we built a dedicated space and started doing proper training courses.”

These would sow the seeds of the first wave of indie coffee in Newcastle, with ‘Flat Cap Joe’ Meagher among the alumni.

“I was just going to open a sandwich shop - I thought coffee was coffee, but I wanted to use local producers so I went to Pumphreys.

Stuart made me a Kenya AA filter coffee that blew me away - it was better than anything I’d ever tasted and nowhere in Newcastle was serving anything like it, so I said right, that’s what I’m going to do.”

Meanwhile, Anth Atkinson, a former sales

>>

The Joy Of Eating Lies In The Art Of Cooking...

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All our dishes are made with minimum oil so you enjoy all the true Indian flavours in the best and healthiest way possible.

Book Now. Christmas Menu, 4 courses £19.95pp New Years Eve Menu, 5 courses £25.00pp

FINALIST

Whickham Bank, Swalwell, Gateshead NE16 3BP Tel: 0191 488 8505 www.jashnrestaurant.com Open Mon-Sat 5.30pm to 11.00pm, Sun 5.30pm to 10.30pm

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COFFEE exec for Glasgow roaster Matthew Algie, set up Pink Lane Coffee in 2012 and launched the Colour Coffee roastery a year later.

“The more I learned about coffee, the more involved I wanted to be - my home equipment went from being a cafetiere to aeropress to a commercial single-brew machine,” he says when we meet at The Journey, a joint venture with Sustrans and Recyke Y’Bike that seems a logical match given the bikes ‘n’ beards profile of many a hipster coffee connoisseur.

I join him for a ‘cupping’ of a fresh haul of artisan roasts from Berlin, which involves all the supping, slurping, and ceremony of a serious wine tasting.

Coffee has more aromatic and flavour compounds than wine, I learn, and the complexity is part of the appeal.

“Most people’s understanding of coffee is that it’s something that’s dark and bitter, or tastes like Nescafe,” says Anth. “But it can taste like blueberries, gooseberries, blackcurrants. We have a different approach to coffee - we want to showcase what it can be.”

The North East’s speciality coffee scene may be small, but there’s more evidence of the ‘third wave’ revolution if you know where to look. In Jesmond there’s Cafe 1901 and Ouseburn Coffee Company’s new Harvest Canteen.

Coffee writer Alison Bell of Black Coffee and Other Stories has opened BLK on Heaton’s Chillingham Road, and Newcastle’s tech community of Campus North are eagerly awaiting the opening of Bunker Coffee in Carliol Square.

Holy Island’s Pilgrims Coffee is now roasting in its garden shed, while Mocha Mondo is at work in a pod at Amble Harbour Village.

Coola Boola and Lola’s Coffee provide coffee directly to bleary-eyed and caffeinehungry commuters in need. Blaydon-based Coffee Latino has worldwide demand for its bespoke mobile coffee vehicles while its Gold Box Roastery beans are taking London by storm (get yours from Fenwick). Then there are the secret stashes (just ask Mark at the Cycle Hub).

How to tell you’re in serious coffee territory? Branding and social media-savvy, if the graphic design doesn’t give it away then what’s chalked on the menu will – look for a couple of brew methods and a carefully curated selection of small-batch artisan roasts, with flavour notes and extra marks for traceability and seasonality. And the person behind the counter should really know what they’re doing.

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Pumphreys

Flat Caps

Pumphreys

Flat Caps

If it sounds a little intimidating - it certainly can be. But once you taste the difference there may be no going back - and before you know it, you too may find yourself obsessing over water filtration methods, over-extraction and the importance of terroir.

“Everyone’s on a journey, and it’s a big subject,” Stuart Archer concedes. “And there are loads of ways to get it wrong. But that’s the fun - that’s why people like coffee. I like striving for that point of perfection but I don’t think I ever want to get there. It’s like chasing rainbows.”

Pink Lane

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

L o n g h o r n s B BQ uk

Lo ng ho r nsBBQ

w w w. L o n g h o r n s b b q . c o . u k Longhorns Mosley St / Longhorns Osbourne Rd Jesmond

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REVIEW

Lovely!

Jane Pikett enjoys the culinary show at McKennas at Northern Stage

R

ather like visiting an airport when you’re not going on holiday, going to a theatre bistro when you’re not seeing a show can leave you feeling a bit, well, like you’re missing something.

Hence, I generally avoid theatre eateries unless I’m seeing a play, apart from McKennas at Northern Stage, that is, which is such a favourite for its buzzing vibe and fresh, wholesome food that I go regardless - show or no show.

A grazer who in a former life was probably a native of the Mediterranean, tapas and/ or mezze tend to be my default setting, and McKennas does both very well.

From the tapas menu, the harissa roasted beetroot with goat’s cheese and the calamari are always good. The braised beans and baked egg are a comforting delight, and the tempura cauliflower and curried mayo sits comfortably alongside a portion of proper bruschetta with tomatoes, basil and garlic.

McKenna’s suits grazing and sharing, its buzzing atmosphere, particularly during the day and early evening, enjoyed by local creatives and theatre goers, uni profs, students and office workers.

If you’re seeing a show, the pre-theatre quick bites work brilliantly, with things like nachos

54 appetitemag.co.uk

with all the trimmings, cured meat mezze with bread, olives and feta, or a simple plate of hummus, olives and feta, stuffed vine leaves and bread with dipping oil staving off tummy rumbles during the second act.

Or for a proper evening out, go for a relaxed three-course dinner from the menu or the blackboard.

We can highly recommend the lamb done two ways from our last visit, while the burgers are deservedly renowned.

Alan McKenna’s run the successful restaurant here at Northern Stage since 1996, and he does it extremely well.

This place is friendly - the giant illuminated sign above the bar reads, simply, lovely, which is rather nice – and the food is good quality, simple, and suits everyone, from the breakfasts and light lunches to those pre-theatre grazing plates to your proper three-course dinners.

Unwind downstairs in the bustling café bar, or take a table upstairs in the bistro which overlooks it and enjoy steak and chips with a good bottle of wine.

Either way, the happy vibe will come with you, and even if you haven’t seen the show, its stars may well come in for supper after the performance. Lovely!

McKenna’s at Northern Stage Barras Bridge, Newcastle tel 0191 242 7242

Bistro Situated in the heart of Cleadon Village.

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

White crisp linen tables are elegantly dressed for a la carte dining for lunch and dinner.

Now Booking For Christmas Italian Classics • A la Carte Menu • Lighter Lunches Early Evening Menu • Daily Specials • Sunday Lunches 63 FRONT STREET CLEADON VILLAGE SUNDERLAND SR6 7PG TEL: 0191 519 1747 www.bistroromano.co.uk

are bursting with excitement to present...

SAUSOLOGY

Opening 1st November 2015 in the Grainger Market, Newcastle (Unit 49/50)

A new sausage concept! ~ Delicious sausages made using 100% British Red Tractor Pork Shoulder 2 packs £5 & 5 Packs £10 (6 sausages per pack) ~ A large range of British home dry cure bacon in sweet, treacle, maple & chilli flavours ~ Bespoke appointments to create 1-10 kg of your own recipe with our Sausologist & reorder your recipe sausage easily ~ Sausage machines, rusk, skins, seasoning, herbs & spices ~ Free samples, Loyalty Cards, Special Offers & Daily specials

GOLDEN TICKET

Come & make your own sausages for only £3.99 (usually £5.99) appointments available from the 1st Nov Call to book & Present this voucher 1 kg per voucher exp 01.01.16

www.northumberlandsausagecompany.com Tel: 01434270657 appetitemag.co.uk

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KITCHEN KIT Every home deserves lovely things in its kitchen. Here’s our pick of the day...

SMART JOINT We love Coconutgrass homewares and you can get their mugs, aprons, tea towels, and oven mitts at Warden Farm Shop, where these mugs are £11 each. Warden Farm Shop, Boatside Business Centre Warden, Hexham, NE46 4SH, tel 01434 394 120 www.wardenfarmshop.co.uk

Situated in the small fishing village of Craster.

Take a breathtaking walk to Dunstanburgh Castle (recently voted in the top 5 walks in Europe)

“AUTUMN IS ON IT’S WAY”

WARM UP WITH A HOT CHOCOLATE WITH LASHINGS OF FRESH CREAM AND MARSHMALLOWS, OR OUR HOMEMADE HADDOCK CHOWDER WITH DOORSTOP GRANARY BREAD!

• Breakfasts • Lunches incl Craster Kipper Sandwiches • Cakes/Scones • Tray Bakes • Gifts Dogs always welcome!

1 Church Street, Craster, Northumberland NE66 3TH Tel: 01665 571251 Open everyday 10am-5pm

shorelinecafecraster@gmail.com

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PERC UP! The new owners of the Corbridge Larder deli and café say their Aeropress coffee makers are so good they’re using them in their café. A fab gift at £24.99 Corbridge Larder, Hill St, Corbridge NE45 5AA, tel 01434 632 948 www.corbridgelarder.co.uk

JUST THE TON IC We love a gin at appetite and this Portuguese number is a knockout, with orange blossom, mandarin, juniper and herbs. £34.99 at Carruthers & Kent, 3A Elmfield Road, Gosforth, Newcastle NE3 4AY, tel 0191 213 1818 www.carruthersandkent.com

TOP TRU FFLE This Sapori di Casa tagliatelle (£3.95) cooks in a minute and is beautiful with this truffle oil Tartuflanghe Olio con Tartufo (7.95) or butter (£4.95) stirred in for a luxurious, swift meal. Il Piccolo St. Helens Street Corbridge NE45 5BE, tel 01434 634 554 www.ilpiccolo.co.uk

KITCHEN KIT

SHARP!

TO A TEA! MOR E TEA VICAR?

This neat little tea infuser on a chain is only £4.50 at Pumphreys Grainger St, Newcastle NE1 5JE, tel 0191 414 4510 www.pumphreys-coffee.co.uk

One of the fab new range of bone china tea cups and sauces with statement prints in now at RE, online and in store. £13.50 RE, Bishops Yard, Main St, Corbridge NE45 5LA, tel 01434 634 567, www.re-foundobjects.com

Dress your table the smart way with this 24-piece copper cutlery set, £180 at House of Fraser

BIG CHE ESE We love Co Durham-produced Parlour Made cheese and this Mordon Blue variety is a big favourite, at Knitsley Farm Shop, East Knitsley Grange Farm Knitsley, Consett, Co Durham DH8 9EW, tel 01207 592 059 www.knitsleyfarmshop.co.uk

COOL COM BO Two of our favourite things in one neat package - The Chocolate Shop The Chocolate Lovers Wine, £3.50 for 187ml at Simonburn Tearoom and gift shop, The Mains, Simonburn, Hexham Northumberland NE48 3AW tel 01434 681 321, www. simonburntearooms.com

SPR EAD THE LOVE Feeling festive? Try this handmade Bucks Fizz Marmalade and Port & Fig Chutney £3.95 each at The Little Coffee House Princesway Gateshead, NE11 0NF tel 0191 447 3404 www.facebook.com/thelittlecoffeehouse

HIC! Fancy a tipple? You can join The Lakes Distillery Conoisseurs’ Club for £3,250pa for four years, or £12,000 up front, or the Founders’ Club from £19.95 per month over 36 months and enjoy various lovely benefits. Alternatively, here’s a bottle of very nice whisky for £29.95. The Lakes Distillery, Setmurthy, nr Bassenthwaite Lake Cumbria CA13 9SJ, tel 01768 788 857 www.lakesdistillery.com

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KITCHEN KIT

CHARGE! WU FF JUSTICE

Loving this Nordic charger’s marble design, £12.50 from Marks and Spencer regionwide

We love this cute metal sign for the kitchen or the utility room, £4.95 at www.dotcomgiftshop.com

IN A SPI N We’re into our carrot spaghetti here at appetite HQ, and The Spiralli is absolutely the way to achieve it. It also works for courgettes, parsnips, cucumber and more. £21 at Stangers Brentwood Ave, Newcastle, NE2 3DH tel 0191 281 8563 www.stangerscookshop.co.uk

COFFEE STOP Ethically sourced and completely traceable, these special coffees are served in the Jiggery Pokery Tea Room in Mickley, Northumberland, and available to buy from £5.25. Jiggery Pokery Unit 3, Dene Workshops, Mickley Stocksfield, NE43 7LY tel 01661 842 256, www.jiggery.co.uk

KITC HEN AID We can’t resist the lure of KitchenAid kit, and this Artisan Almond Cream Coffee Machine by KitchenAid is quite the thing, £349 at Debenhams regionwide

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DINNING OUT BLACKFRIARS RESTAURANT

Blackfriars Restaurant is located in a medieval friary and serves a locally inspired menu, which earned it the title Taste of England at the North East England Tourism Awards. The restaurant offers an excellent value lunch (two courses for £15) as well as an à la carte menu and was voted Best Sunday lunch in Newcastle.

On the Autumn menu you will find dishes including Northumbrian ham hock terrine, homemade falafal with butternut

squash, and for dessert, Damson cheesecake with spiced apple sorbet. Blackfriars’ adjacent Banquet Hall offers a dramatic backdrop for weddings, birthday parties and themed events such as regular Medieval Banquets and Whisky Dinners.

Regular cookery courses are also available, covering everything from bread making to dinner party cooking. Blackfriars is now taking bookings for Christmas and New Year lunch and dinner.

LOCATION: FRIARS STREET, NEWCASTLE, NE1 4XN Tel 0191 261 5945, www.blackfriarsrestaurant.co.uk

MCKENNAS

MICHELANGELO’S

McKenna’s is ready to serve up some great seasonal food and drinks this Christmas. Specially crafted dishes and cocktails compliment the finest acting in the North East. Using the freshest seasonal produce, daily specials will be cooked up by a strong team of chefs, along with the growing selection of gins and local ales.

The mezzanine space is perfect for private Christmas events, from wine receptions to three-course meals.

Reservations are a must if going to see the shows!

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

Serving good food, the restaurants are neighbourhood venues where diners can relax, share and enjoy each other's company. The new menu features favourites including homemade Tuscan sausages, mezze, lamb and chicken souvlaki, Catalonian paella and a range of breads, as well as well-loved pizzas and pastas. Guests with dietary

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

DABBAWAL

ESLINGTON VILLA

Dabbawal, streetfood pioneer of the North East, brings the 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 £21pp, while early bird and pre-theatre menus are just £12pp for two courses.

This year’s Festive Feast menu is available from Nov 23 - promising a truly Indian Christmas - a refreshing change from traditional Christmas fayre. Christmas lunch £18.95pp, dinner £29.95pp.

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

Set in two acres of beautiful gardens in a quiet leafy district of Low Fell, the award-winning restaurant is the perfect place for your festive celebrations. The Christmas menus start from £22.50 per person for lunch and £29.50 per person for dinner. The Haswell room is ideal for private dining for larger parties. The restaurant is open for New Years Eve dinner from only £40.75 per person.

To view the Christmas menus visit our website.

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

UNO’S TRATTORIA

requirements, including vegetarians, coeliacs and those who prefer Halal meat, are catered for. In addition to the a la carte menu, there are daily specials and regular promotions at both restaurants. 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

Uno’s is a family run restaurant which has been serving traditional Italian food since 1989. There are daily blackboard specials, a lunch special menu and early evening menus to compliment the a la carte pizza and pasta menu offer. Lunch special menu Mon-Fri 12pm-4pm, early evening menu Mon-Thu 4pm7.30pm. Open Sun 12pm-10pm, Mon-Thu 12pm-10.30pm, Fri & Sat 12pm-11pm. Happy Hour Pasta/ Pizza £5.55 (excluding select dishes) Mon-Fri 12pm-7pm Sat 12pm-5pm LOCATION: 18 Sandhill, Quayside, Newcastle, NE1 3AF Tel: 0191 261 5264 www.unotrattoria.co.uk

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A-Z GUIDE DARLINGTON HALL GARTH HOTEL Coatham Mundeville, DL1 3LU t: 01325 300400

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

SARDIS 196 Northgate, DL1 1QU

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

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

SEAHAM HALL Lord Byrons Walk, Seaham, SR7 7AGt: 0191 516 1400

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 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 CRINNIONS 25 Front St, Lanchester, County Durham DH7 0LA t: 01207 520376 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 THE LAMBTON WORM North Road, Chester-le-Street DH3 4AJ t: 0191 3871162 THE OLIVE STONE Front Street, Tantobie t: 01207 283319 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 NUMBER 4 4 Old Co-op Buildings Langley Park DH7 9XE t: 0191 3731404

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

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

DABBAWAL 69-75 Highbridge Street, Newcastle, NE1 6BX t: 0191 2325133 www.dabbawal.com

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

DABBAWAL 1 Brentwood Mews, Jesmond NE2 3DG t: 0191 2813434

ARLOS CAFE & BISTRO 36-38 Brentwood Avenue, Jesmond, NE2 3DH t: 0191 2814838

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

NO.95 95 High Street, Gosforth, NE3 4AA t: 0191 2130033

FRATELLI Bell Villas, Ponteland, NE20 9BE t: 01661 872195

NINO’S The Gate t: 0191 2615799

GINGERS COFFEE & WINE DANCE CITY Temple Street, Newcastle, NE1 4BR t: 0191 2695590

BLACKFRIARS Friars Street, NE1 4XN t: 0191 261 5945 www.blackfriarsrestaurant.co.uk

HOUSE OF TIDES 8 Close, NE1 3RN t: 0191 230 3720 www.houseoftides.co.uk

BLACKSMITHS @ MILKHOPE Milkhope Centre Blagdon T: 01670 789878

HOTEL DU VIN Allan House, City Road Newcastle, NE1 2BE t: 08447 364 259

BISTRO FORTY6 46 Brentwood Avenue, Jesmond, NE2 3DHt: 0191 2818081

HOTEL INDIGO Fenkle Street, Newcastle, NE1 5XU t: 0191 300 9222 www.mpwsteakhousenewcastle.co.uk

THE SIDEGATE GALLERY Gateshead Road Swalwell NE15 5LG t: 0191 4883253 SIX THE BALTIC Baltic Quay, Mill Road, Gateshead, NE8 3BA t: 0191 4404948 TAVISTOCK ITALIA Penshaw View, Vigo, Birtley DH3 2JL t: 0191 4474487

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MATTHEW’S CHEESE 23-24 Grainger Arcade Grainger Market t: 0191 2324265

ERNEST 1 Boyd Street, Shieldfield, NE2 1AP t: 0191 2605216

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

ROSA TWELVE 580 Durham Road, Low Fell NE9 6HX t: 0191 4878257

MA’IDA The Old Co-op Buildings Hexham Road, Walbottle NE15 9SR t: 0191 2670987

THE BLAGDON FARM SHOP

THE BISCUIT FACTORY 16 Stoddart Street, Shieldfield, NE2 1AN t: 0191 2611103

PUMPHREY’S COFFEE LTD. Bridge Street, Blaydon NE21 4JH t: 0191 4144510

MANTRA THAI DINING Forth Banks Quayside NE1 3SG t: 0191 2326080

ELECTRIC EAST St. James Boulevard Waterloo Square, NE1 4DN t: 0191 2211000

THE GREEN Washington Village Washington t: 0191 3402345

PIERIS 2 Parson Drive, Ryton t: 0191 4136444

THE STAND COMEDY BISTRO 31 High Bridge, Newcastle t: 0844 693 336 www.thestand.co.uk

AVANTI 52-54 Brentwood Avenue, Jesmond, NE2 3DH t: 0191 2814240

THE HERB GARDEN Arch 8 Westgate Road, Newcastle. NE1 1SA t: 0191 2220491

THE PERFECT BLEND 3 Beech Grove Terrace Crawcrook NE40 4LZ t: 0191 4131000 www.enjoytheperfectblend.co.uk

MALMAISON Quayside, Newcastle, NE1 3DX t: 0191 245 5000 www.malmaison.com

MCKENNAS Northern Stage, Barras Bridge Newcastle, NE1 7RT t: 0191 2427242 www.mckennasatnorthernstage. co.uk

Milkhope Centre, Berwick Hill Road, Newcastle NE13 6DA 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

THE SETTLE DOWN CAFE 62 Thornton St, Newcastle NE1 4AW t: 0191 222 0187

GEORGE PAYNE BUTCHERS 27 Princes Road, Brunton Park, Gosforth, NE3 5TT t: 0191 2362992

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

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

MADIHA INDIAN CUISINE 4 Holly Avenue West, Jesmond NE2 2AR t: 0191 2818431

ARTISAN The Biscuit Factory, Shieldsfield NE2 1AN t: 0191 2605411

THE BRASSERIE, THE SAGE St. Mary’s Square, Gateshead Quay Tyne & Wear, NE8 2JR t: 0191 4434654 www.thesagegateshead.org ESLINGTON VILLA 8 Station Road, Low Fell, NE9 6DR t: 0191 4876017 www.eslingtonvilla.co.uk

THE CHERRYTREE RESTAURANT 9 Osborne Road, Jesmond NE2 2AE t: 0191 2399924 www.thecherrytreejesmond.co.uk

THE BROWNIE BAR Eldon Garden Shopping Centre, Percy Street, Newcastle, NE1 7RA www.browniebar.co.uk THE CYCLE HUB Ouseburn, Quayside NE1 1BU t: 0191 276 7250 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

HAVELI 3-5 Broadway, Darras Hall, NE20 9PW t: 01661 872727

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 LA COOKSHOP 23 Milkhope Centre, Blagdon NE13 6DA t: 01670 789142 www.lacookshop.co.uk LINDSAYS TO GO Alley 1, Grainger Market, Newcastle t: 0191 2612995 LINS SEAFOOD Alley 1, Grainger Market

OAK COFFEE HOUSE Inside Barker & Stonehouse Strawberry Buildings NE1 4PQ 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 NE1 6BX t: 0191 2324366 THE PARLOUR Blagdon, NE13 6DQ t: 01670 789935 www.theparlouratblagdon.co.uk PEACE & LOAF 217 Jesmond Road, Jesmond NE2 1LAt: 0191 281 5222

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 TYNESIDE COFFEE ROOMS 2nd Floor Tyneside Cinema 10-12 Pilgrim Street t: 0191 2275520 THYME SQUARE CAFE 5 Station Road, South Gosforth NE3 1QD t: 0191 2854603 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

PINK LANE COFFEE 1 Pink Lane, NE1 5DW

BROWNS SALT HOUSE 6-7 Victoria Crescent Cullercoats, NE30 4PN

QUILLIAM BROTHERS 1 Eldon Place, Claremont Buildings, Newcastle, NE1 7RD

CRUSOES South Beach, Longsands, Tynemouth, NE30 4HH t: 0191 2964152

RADCLIFFE COFFEE HOUSE 14 Clayton Road, Jesmond NE2 4RP t: 0191 2813939

CULLERCOATS BIKE & KAYAK 1A Norma Crescent Cullercoats, NE26 2PD t: 0191 251 9412 www.cullercoatsbikekayak.co.uk

ROSIES BISTRO 23-24 Gosforth Shopping Centre, Gosforth, NE3 1JZ t: 0191 2136220 www.caferosies.co.uk RU The Kennilworlth Hotel 44 Osborne Rd, Jesmond Newcastle, NE2 2AL T:0191 281 9111 www.enjoyru.co.uk

LONGHORNS Mosley Street & Osbourne Road, Jesmond www.longhornsbbq.co.uk

SACHINS Forth Banks, Newcastle, NE1 3SG t: 0191 2619035 www.sachins.co.uk

LUIGIKHAN’S RESTAURANT 358 Westgate Road, Newcastle, NE4 6NU t: 0191 2724937 www.luigikhans.com

SAUSAGE EMPORIUM Arch 6 Westgate Road t: 0191 3403082 www.thesausageemporium.com

COTTAGE KITCHEN 1-5 Countess Avenue Whitley Bay, NE26 3PN t: 07530 101186 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

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

HOW DO YOU DO 10 East Parade, Whitley Bay NE26 1AP t: 0191 2533050 DI MEO’S ICE-CREAM PARLOUR 9 Marine Avenue, Whitley Bay t: 0191 2523814 GULSHAN INDIAN KITCHEN GRILL & COCKTAIL BAR 60 Hotspur Street Tynemouth NE30 4DX t: 0191 2530236 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 LONGSANDS FISH KITCHEN 27 Front Street, Tynemouth NE30 4DZ t: 0191 2728552 LOTTIE MCPHEES CUPCAKES 195 Park View, Whitley Bay, NE26 3RD t: 0191 4479632 www.lottiemcpheescupcakes.com MISTER WOODS COFFEE TYNEMOUTH Front Street t: 0191 2575556 WALLSEND The Forum t: 0191 2954268 NORTH SHIELDS Railway Street t: 0191 2592559 TYNEMOUTH Broadway t: 0191 2964412 THE STAITH 57 Low Lights, North Shields Fish Quay NE30 1JA t: 0191 2708441 info@thestaithhouse.co.uk www.thestaithhouse.co.uk PRIORY CAFE 35 Percy Park Road,Tynemouth, NE30 4LT t: 0191 2590627 PULP FICTION 193 park view Whitley bay NE26 3RD t: 0191 252 2205 RIVER CAFE 50 Bell Street, The Fish Quay NE30 1HF t: 0191 2966168 THE WOODEN DELI S59 Saville Street, North Shields, NE30 1AY t: 0191 2964656

NORTHUMBERLAND ACTIV CYCLES Gresham House, Corbridge NE45 5AH t: 01434 632950 www.activ-cycles.co.uk 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 BARN AT BEAL Beal Farm, Berwick upon Tweed, TD15 2PB t: 01289 540044 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 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 CORBRIDGE LARDER Sanderson Arcade, Morpeth, NE61 1NS CORBRIDGE COOKSHOP 15 Middle Street, Corbridge NE45 5AT t: 01434 632582 THE COUNTRY BARN Widdrington Farm, Morpeth NE61 5EA t: 01670 760181 www.thecountrybarn.co.uk DANIELLES BISTRO East Gate, Hexham t: 01434 601122 DOXFORD HALL HOTEL & SPA Chathill Alnwick, NE67 5DN t: 01665 589700 www.doxfordhall.co.uk DUCK HOUSE 2-3 Old Town Hall Building, Princes Street, Corbridge t: 01434 633698 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 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

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 THE OLD STOREHOUSE Links Road, Amble NE65 0SD t: 01665 710500 THE PUDDING PARLOUR Bluebird House, Haugh Lane Ind Est, Hexham, NE46 3PU

THE HEARTH CAFE Main Road, Horsley, NE15 0NT t: 01661 853563

THE PLOUGH 24 Bondgate Without, Alnwick NE66 1PN t: 01665 602395

HORTON GRANGE Berwick Hill, Ponteland NE13 6BU t: 01661 860686

L.ROBSON & SONS Haven Hill, Craster, NE66 3TR t: 01665 576 223

ICE BAR 62 Newgate Street, Morpeth NE61 1BQ

R.MARTIN BUTCHERS 21 Newgate Street, Morpeth NE61 1AW t: 01670 513359

IL PICCOLO St Helens Street, Corbridge, NE45 5BE t: 01434 634554 JIGGERY POKERY Tea Room, 3 Dene Workshops, Mickley, Stocksfield, NE43 7BG t: 01661 842256 JASPERS 8 Bridge Street, Amble, NE65 0DR t: 01665 714724 JOLLY FISHERMAN 9 Haven Hill, Craster, NE66 3TR t: 01665 576 461 LANGLEY CASTLE Langley-on-Tyne, Hexham NE47 5LU t: 01434 688888 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

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 SAATHI 28 Priestpopple, Hexham NE46 1PQ t: 01434 603 509 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 THE SUN INN High Church, Morpeth, NE61 2QT t: 01670 514153

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

G.H PICKINGS BUTCHERS East Boldon, NE36 0SE t: 0191 5367359 HAPPY ORGANIC 42 Front Street, Cleadon t: 0191 5363623 www.happyorganic.org LATIMERS Shell Hill, Bents Road, Whitburn, SR6 7NT t: 0191 5292200

SWINNEYS 60 Front Street West, Bedlington, NE22 5UB t: 01670 824444 ST AIDAN HOTEL Seafront Seahouses NE68 7SR t: 01665-720355 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

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

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

THE PANTRY 289 Sunderland Road, NE34 6RB t: 0191 4561876

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

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

WARDEN FARM SHOP Boatside Bus Centre, Warden, Hexham NE46 6SH t: 01434 394120 www.wardenfarmshop.co.uk

TAVISTOCK RETRO @ THE STANHOPE Stanhope Road, South Shields, NE33 4SS t: 0191 4565670

WATLING COFFEE HOUSE 11 Watling Street, Corbridge NE45 5AG t: 01434 634820

TONEY MINCHELLA @ THE PARK South Marine Park, Beach Road, NE33 2NN t: 0191 456 6125

WHEELBIRKS FARM Stocksfield, NE43 7HY t: 07717 282 014 e: theparlour@wheelbirks.co.uk www.wheelbirks.co.uk WHITE SWAN HOTEL Bondgate Within, Alnwick.

Northumberland, NE66 1TD t: 01665 602109 www.classiclodges.co.uk WMH FARM FRESH MEATS Haydon Bridge, Haltwhistle

SOUTH TYNESIDE

FAUSTO COFFEE St. Georges Terrace, Roker, SR6 9LX t: 07447425158 THE BEACH HOUSE, 2 Pier Point, SR6 0PP

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

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

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

JUNIPERS PANTRY 10 Silksworth Lane, SR3 1LL t: 0191 4473292

BON APPETIT Front Street, Cleadon, SR6 7PG t: 0191 5374333 COLMANS FISH AND CHIPS 176 -186 Ocean Road, South Shields, NE33 2JQ t: 0191 4561202 www.colmansfishandchips.com CLIFTON COFFEE HOUSE The Clifton 101 Ocean Road, NE33 2JL t: 0191 455 1965

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

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

61

STAR TURN

ALEX HOLLYWOOD’S SWEET EVE STRAWBERRY AND BLUEBERRY HOT POTS SERVES 4-6

INGREDIENTS

300 Sweet Eve strawberries, quartered 300g blueberries 50g caster sugar ¼ tsp vanilla extract 3 tbsp cornflour ¼ tsp orange zest 1 tbsp orange juice 45g flour 45g slivered almonds 45g chopped pecans ¼ tsp allspice 75g muscovado sugar pinch of salt 75g softened butter 4-6 oven safe jam jars

METHOD

Heat your oven to 190C/Gas 5. In a bowl, mix the berries, caster sugar, vanilla, cornflour, orange juice and zest, ensuring the berries are well coated then chill in fridge while making the dough.

In another bowl, blend the flour, nuts, spice, sugar and salt then rub the butter in to make a crumbly dough.

Pour the berry mix into the jars then divide the dough into 4-6 balls, flatten them slightly and push down firmly on the berries like a lid.

Place the jars on a baking tray lined with baking paper and bake for 20-30 mins until bubbling and brown. Allow to cool slightly before serving.

The next appetite is out on December 3. In the meantime, visit us at www.appetitemag.co.uk

62 appetitemag.co.uk

cut out and save

British Sweet Eve strawberries are still in season in October – enjoy the last of the 2015 crop with this autumnal pudding

K E N N Y AT K I N S O N

OF

WITH OUR NEW FESTIVE MENUS FESTIVE SET MENU

LUNCH Monday to Sunday 12.00pm -2.30pm

VEGETARIAN FESTIVE SET MENU

Snacks to Start

Snacks to Start

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Terrine of Confit Goose Leg Smoked Breast, Clementine’s, Gingerbread

Heritage Potato Terrine Quails Egg, Clementine’s, Goats Cheese, Gingerbread

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Fish Pie “2009” Lobster, Crab, Mussels, Smoked Kippers

Artichoke Risotto, Smoked Chestnuts, Wild Mushrooms, Truffle

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DINNER

Braised Beef Cheek, Parsnip, Kohlrabi, Kale, Truffle

Parsnip Gnocchi, Chestnuts, Sprout Tops, Kale, Cumin

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Sunday to Friday 6:00pm - 9:30pm

Figs, Vanilla, Clove Crumble

Fig, Vanilla, Clove Crumble

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Caramel Crème Brûlée Mulled Wine Winter Fruits, Honeycomb, Cinnamon

Caramel Crème Brûlée Mulled Wine Winter Fruits, Honeycomb, Cinnamon

or

or

Cheese (£12.00 as an extra course)

Cheese (£12.00 as an extra course)

Saturday 5:00pm - 10:00pm

LUNCH 5 Courses £45

DINNER 5 Courses £60

LUNCH 5 Courses £40

DINNER 5 Courses £55

“SHY BAIRNS GET NOWT”

Michelin Star

3 AA Rosettes

House of Tides 28-30 The Close Tyne & Wear NE1 3RF 0191 2303720 info@houseoftides.co.uk www.houseoftides.co.uk

Is an expression that we use a lot in the North East, so should our set tasting menus not be to your taste, feel free to choose your own dishes from either tasting menus available. This Option is not available on Saturday Evening.

LUNCH - Any 2 Courses £24 or Any 3 Courses £29 DINNER - Any 2 Courses £38 or Any 3 Courses £45 PLEASE NOTE THESE ARE SAMPLE MENUS We only use ingredients in their prime, so dishes will change daily subject to market availability & seasonality. Please contact reception for today’s menu.

Allergen Information is available upon request. Please inform our team of any dietary requirements or allergies at all stages of ordering.

Prices are per person and inclusive of VAT at the current rate. There is a 12.5% service charge in addition.