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ISSUE 51

www.appetitemag.co.uk

July/August 2018

TICKLE YOUR TASTEBUDS...

FREE PLEASE TAKE A COPY

Totally tapas EVERY DAY’S A SUN-DAY WITH OUR SPANISH SMALL PLATES inside Anna Hedworth’s adventures in cherries // Simon Walsh’s cod capers

Dave Coulson’s summer days // WIN Dinner for four // SAVE with our exclusive offers


The Old Boat House Food Group offer unique dining experiences for all tastes and occasions

Coastal Fish Restaurant of the Year 2016 and 2017 Leazes Street, Amble, Northumberland, NE65 0AA

Italian dishes with a Northumberland twist 80 Queen Street, Amble, Northumberland, NE65 0DD

At The Sea Quest

Fine seafood and exquisite British cuisine Quay Road, Blyth, Northumberland, NE24 3PA

A cosy, rustic eatery boasting amazing views 29 Harbour Road, Amble, Northumberland, NE65 0AA

For bookings please contact us at info@boathousefoodgroup.co.uk For more information visit our website at boathousefoodgroup.co.uk @TOBHFoodGroup /theoldboathouseamble


WELCOME

More squid, sir? Editor ponders the rapid and extensive changes in the UK diet The other day, as I served tapas of smoked paprika prawns, crispy squid and patatas bravas (all homemade, natch...) to my 11-yearold son and his friend as they lolled in front of the footy, curtains drawn against the sun, I began to wonder what we ate during my own childhood heatwave (1976). I know, I do this a lot, looking back into the halcyon days of childhood, but it fascinates me how massively things have changed, to the extent that none of my brood have seen a piece of tripe, let alone suffer its presence on their plate, yet to them, calamari is as workaday as beans on toast. Thus, as I waited upon Little Lord Fauntleroy #1 and #2, I got to thinking about what my own dear mama - who was greatly accomplished in the kitchen, though of a generation for whom olive oil and garlic were mysteries until she was well into her forties was in the habit of serving us and our friends. Certainly, rocket and radicchio were not on

the menu, thus our salads comprised Little Gem lettuce and tomatoes from the garden with hard boiled egg, boiled ham, and Heinz Salad Cream (now, mystifyingly re-named ‘Sandwich Cream’ because Heinz has decided people don’t know what to do with it now that we have mayonnaise) - and very good they were, too. Our closest equivalent to tapas was Walker’s Crisps and chunks of cheese, my mother would have no more known what to do with a baby squid than she would a flat tyre (ie, nothing whatsoever), and if she’d seen me giving her grandson his beloved charred scallops and chorizo she’d have called the NSPCC. How have things changed so completely? I guess it began with early package holiday experimentation (my father and I were very poorly on a dodgy paella circa 1977) and increased access to international ingredients. All of which is wonderful. Mind you, we still serve up Heinz Salad Cream in our house, don’t you?

Jane Pikett, Editor

Editorial 01661 844 115

/appetitemaguk

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 leading dedicated food magazine. If you like something, we want to know about it, so tell us. Better still, take a picture and share it with us.

Website www.appetitemag.co.uk

@appetitemaguk

And if you cook something you’re proud of (or something you’re not!) share a photo and a description and we might even put it in the magazine. Fame at last! email editor@appetitemag.co.uk

Unit One, Bearl Farm, Stocksfield Northumberland, NE43 7AL

@appetitemagazine

Jane Pikett - jane@offstonepublishing.co.uk

Advertising 01661 844 115

Joanne O’neil - joanne@offstonepublishing.co.uk

Designed & Published by

Photography Nicky Rogerson www.nrphotography.co.uk

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BISTROT FRANÇAIS ESTABLISHED DEPUIS 2007

Classically French... EARLY BIRD 3 Courses - £17.95 Mon - Wed 6-9pm Thurs - Sat 6-7pm LUNCH 3 Courses - £16.95 Mon - Sat 12-2pm 4-6 GILESGATE, HEXHAM, NORTHUMBERLAND NE46 3NJ

Tel 01434 609 943 www.bouchonbistrot.co.uk


WHAT’S INSIDE

Highlights

July/August 2018

40

Cherry baby This month, The Grazer is mostly eating cherries

23 49 The lowdown By the seaside

We pick our perfect pizzas

27 Fab 5

5 chefs’ culinary inspiration

32 Picture this

The life of a food photographer

43 Drink pink

An foodie tour of North Tyneside

66 Competition

Win dinner for four at the Seaton Lane Inn, Co Durham

36 Totally tapas Eat the cover... and more

13 Butcher

George Payne’s barbecued steak sandwich with pickled vegetables

Getting serious about rosé wine

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SUBSCRIBE

Guarantee your copy LOV E APPE T I T E M A G A ZINE ? NO W YO U C AN G UAR ANT EE YOUR C OP Y ! YOU C AN S U B S CR I BE TO APPE T IT E F O R JUS T £15 A YE AR , G UAR AN T EEI N G D EL I VER Y O F 6 ED IT IO NS D IRE C T TO YOUR D O OR . TO S U B S CR I BE , SI M PLY EMAIL YO UR NAME AN D ADDRE S S TO SU B S CRI P T I O N S @ APPE T IT E .C O.UK AND WE ’L L BE IN TOUCH

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CLUB To use these offers please quote ‘appetite offer’ when making a reservation and take a copy of the offer with you (either from the magazine or www.appetitemag.co.uk/offers). All offers are subject to availability.

Afternoon tea for two with a glass of prosecco for £30 Afternoon tea is served daily 2-5pm. Offer available July-August inclusive. Can be purchased as gift voucher. Booking essential. The Coquetvale, Station Road, Rothbury, NE65 78QH tel 01669 622900. www.coquetvale.co.uk

STEAK THURSDAYS AT THE COUNTY Two steaks and a bottle of house wine for £25. Steak choice includes rump, vegan and fish options. Available until August 31, 2018. The County Hotel, Priestpopple, Hexham, NE46 1PS, tel 01434 608 444 www.countyhotelhexham.co.uk

The

County Hotel

SUNDAY TAPAS SHARING MENU

Enjoy a selection of Asian tapas and a glass of fizz for just £20 per person. Available every Sunday, 3-10pm. See website for a sample menu. Parichat at Sohe, 97 Osborne Road, Jesmond, NE2 2TJ tel 0191 281 8161, www.sohe.co.uk

Sunday night getaway

The

Duke of Wellington Inn

Enjoy bed and breakfast for two at The Duke of Wellington Inn, Newton, near Corbridge, including a bottle of fizz for £120 (normal price £168). Booking essential, quote ‘appetite offer’ when booking. Available until August 31, 2018. The Duke of Wellington Inn, Newton, Stocksfield, NE43 7UL, tel 01661 844 446, www.thedukeofwellingtoninn.co.uk

AFTERNOON TEA FOR TWO

Enjoy afternoon tea for two plus a bottle of prosecco for £30. Can be purchased as a gift voucher. Booking essential – orders taken up to 3pm. Available until August 31, 2018. Daniel Farm Farmshop and Tea Room Sled Lane, Wylam, NE41 8JH, tel 01661 853 849, www.danielfarm.co.uk

15% off breakfast and main menu

Available until August 31, 2018. Does not apply on hot/cold drinks or on starters/desserts or cakes. Brown’s Salt House, 6 Victoria Crescent, Cullercoats, NE30 4PN, tel 0191 251 1699 www.facebook.com/brownssalthouse

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KEEP SIZZLING THIS SUMMER

Our great value BBQ Box, jam-packed with award-winning products, including Smoked Chilli & Garlic Sausage, National Champion in the 2018 Q Guild BBQ Competition, plus our North-East Regional Champion Maple Bacon Burger.

Summer at Michelangelos Come dine Al Fresco! Healthy chargrills, meat, fish dishes and salads all made with fresh ingredients. Every Wednesday & Friday - 2-4-1 on selected cocktails Fizz Fridays - Bottles of Prosecco only £15 Bottomless Prosecco nights - see our facebook for dates

Images courtesy of www.simplybeefandlamb.co.uk

TASTE THE DIFFERENCE

27 Princes Road, Brunton Park, Gosforth NE3 5TT

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

RELAX AND ENJOY THE BEAUTY OF THE COUNTRYSIDE COSY TEAROOM • FARM SHOP • BUTCHERY

Also home to La Taverna - Real Ale, Chicken and Tapas Bar. Open 7 days a week from 12 til late

Stella Road, Ryton NE21 4LU Tel: 0191 413 2921 www.michelangelorestaurants.co.uk

SUMMER SIZZLER BBQ

Local Multi Award Winning Farm Shop. Awarded Butchers Shop and Farm Shop of the year.

The perfect place to sit for a while and enjoy the relaxing surroundings or take a browse around our farm shop. With plenty of outdoor seating you can enjoy a cup of tea or coffee on a sunny day or have a spot of breakfast, lunch or afternoon tea.

- Fully stocked butchery counter - Cooked Meats / Pies / Pork Pies -• Local & Continental Cheeses -• Quality fresh fruit and veg WHY NOT VISIT OUR CAFE WHERE YOU CAN DINE IN COMFORT!

Serving Ice-Cream in a choice of flavours Sled Lane, Wylam Tel: 01661 853849 www.danielfarm.co.uk OPEN: Mon-Fri 9.30am-4.30pm Sat & Sun 9.00am-4.30pm

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Knitsley Farm Shop

East Knitsley Grange Farm, Knitsley, Consett DH8 9EW | Open: Mon ~ Closed • Tues to Sat ~ 9am til 5pm • Sun ~ 9am til 4pm | Tel: 01207 592059 www.knitsleyfarmshop.co.uk


WHAT’S HOT

Feed...back SEN D US YO U R R E CIPE S , FEED B ACK AND F O ODIE NE W S AND YOU MIGHT P OP U P ON T HI S PA G E . FAME AT L A S T ! EMAIL ED ITOR@APPE T IT EMA G .C O.UK T WEE T @ APPE T I T EMAG UK FACEBO O K @APPE T IT EMA GUK

WHAT DO I DO WITH..?

TOP T WEE T S

Peace and Loaf (@peaceandloafjes): Very excited to announce that our Head Chef Patron @david_coulson will be competing in this year’s @GBMofficial

P OME GR ANAT E SEED S

Pretty little things, they are the seed du jour, but what on earth do you do with them? Well, first off, you either buy them ready to use from the greengrocer, or if you have a whole pomegranate, simply cut it in half, score each half of the skin 4-6 times, hold over a bowl and smack the skin with a knife to release the seeds. You eat them whole and the taste, which varies according to where in the world they are grown, is sweet with sour notes. Popular in the cuisine of the southern Mediterranean, Middle East and southern Asia, we recommend you try them like this: Drop them into champagne, iced tea or lemonade for flavour and colour. Sprinkle over crushed avocado on sourdough toast and top with a poached egg. Sprinkle over pear sorbet. Add to a fresh green salad with rocket, blue cheese and pear slices. Brighten up your morning bowl of porridge. Sprinkle over home made meringues topped with cream, mango chunks and a few torn mint leaves. Make a salad of orange segments, torn mozzarella, basil leaves, sea salt and pomegranate seeds topped with a vinaigrette of olive oil, honey and lemon. Scatter over a dish of warmed ricotta cheese, pumpkin seeds, and a drizzle of pomegranate molasses. Mix cooked quinoa, pomegranate seeds, red onion, almonds, coriander leaves, chunks of firm tofu or feta cheese, and avocado and drizzle with olive oil mixed with a little orange juice and salt. Tadaa!

LAST ORDERS, PLEASE

News from the esteemed Newcastle Chronicle, which tells us that the famous Dirty Bottles pub in Alnwick is up for sale, along with, one assumes, its 200-year-old curse. This renovated smokehouse, taphouse and inn is named, the Chron tells us, for the four bottles that have been displayed in its front window for more than 200 years. The bottles gained a sinister reputation after a landlord died mysteriously after moving them. His widow declared the bottles cursed and responsible for her husband’s death and they are now sealed between two window panes. The pub is yours for £150k, if you dare…

KRACKLIN EFFORT Good work from the team at Kracklin in Newcastle, which was named one of the 15 Most Incredible Sandwich Shops by greatbritishchefs.com to mark British Sandwich Week. We concur... Kracklin, Market Street Newcastle, NE1 6JE tel 0191 340 0320 www.kracklin.co.uk

Hexhamshire Organics (@HexOrganics): #Organic #strawberries for our box scheme over the coming weeks. #Newcastle #Northumberland

Route (@routenewcastle): NOW OPEN! Newcastle’s newest eatery, inventive bistro food & Inspiring easy drinking wines & libations. Visit us on The Side.


Everything a farm shop should be...

From our own Aberdeen Angus beef, lamb and pork comes handmade sausages, gammon, bacon and black pudding plus our own cakes, ready meals, pies and puddings. Even homemade butter, plus lots more!

Il Piccolo, Corbridge

AS ONE OF THE LONGEST SERVING FARM SHOPS IN THE COUNTRY, NORTH ACOMB IS A FOOD LOVERS HEAVEN

BE SURE TO POP IN FOR OUR SPRING LAMB & BBQ MEAT!

Restaurant | Wine Bar Deli/Gelateria

CALL IN FOR A COFFEE, CAKE & BROWSE

download our app for loyalty rewards, events and offers

www.ilpiccolo.co.uk

01434 434554 | St Helen’s St, Corbridge NE45 5BE

GOOD HONEST FOOD

North Acomb Farm, Stocksfield, Northumberland NE43 7UF

TEL: 01661 843181 www.northacombfarmshop.co.uk AWARD E s t a b l i s h e d WINNING FARM SHOP

1978

OPEN: Tues-Sat: 9.30am - 5pm, Sun: 9.30am - 1pm closed Monday

A BOUTIQUE RESTAURANT SITUATED ON NEWCASTLE’S HIGH BRIDGE, SERVING HIGHQUALITY COASTAL CUISINE.

Re B co oo mm kin en g de d

with a sprinkling of Northern charm... LUNCH • DINNER • PRE-SHOW • TEAS, COFFEES, CAKE

From the moment you walk through our doors to the moment you leave, we provide the best all-around seafood experience that Newcastle has to offer. Perfect for a quiet, romantic evening over a glass of champagne and exquisite food. Nova is the perfect go-to for an exclusive culinary experience!

McKennas, Northern Stage, Barras Bridge, Newcastle, NE1 7RH Telephone: 0191 242 7242 www.mckennasatnorthernstage.co.uk Tue - Sat: 9.30am - 11pm, Mon: 9.30am - 6pm, Breakfast served until 11.30am @McKennascafebar

McKennasatNorthernStage

Also at Fell’s Kitchen, 568a Durham Road, Low Fell, Gateshead Tel: 0191 4914660

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12 High Bridge, Newcastle NE1 1EW Tel: 0191 2611800 Open: 12-9 Tues-Thurs, 12-10 Fri & Sat, 12-4 Sun


S TA R T E R S

IT ’S A DAT E

THE

IN CR O WD

OUR PICK OF T HE SE A SON JULY PEACHES Griddle them: Stone and quarter, brush with olive oil, add black pepper and cook 2-3 mins each side on a hot griddle or barbecue until caramelised. Serve with green salad, blue cheese, prosciutto and a little balsamic vinegar. RUNNER BEANS Fry them: Sweat halved garlic cloves in olive oil, add trimmed young runner beans and red bell pepper flakes and stir fry until the beans begin to brown. Sprinkle with sea salt and ground black pepper and serve with a squeeze of lemon.

HARDWICK L I VE DATE: AUGUST 18-19 This year’s Hardwick Live festival will feature chefs Terry Laybourne, Marcus Bennett and Chris Finnegan who will keep everyone well fed over the weekend as Kaiser Chiefs, Happy Mondays, Echo & the Bunnymen and Melanie C take to the stage. The Dine in Style marquee will be taken over by each chef for a three-course lunch or dinner. Tickets are £35 for lunch and £45 for dinner and you must book in advance. www.hardwicklive.co.uk

BER WICK F O OD AND BEER FE S T I VAL DATE: AUGUST 31-SEPTEMBER 2 Featuring more than 80 great food and drink producers, the Berwick Food and Beer Festival will be a highlight of the summer again this year. Now in its 11th year, Friday is a beer-only night, followed by two days of food, drink and entertainment. www.berwickfoodandbeerfestival.co.uk

CH EE SE FE S T NE WC A S T L E DATE: SATURDAY AUGUST 18 The first Cheese Fest Newcastle is at Newcastle Racecourse on Saturday August 18, celebrating cheese producers from around the UK. We’re promised some of the world’s cheesiest cheeses and cheesetastic tastes. www.cheesefestuk.com/ newcastle

NOR T H E A S T OY S T ER FE S T I VAL

WILD RABBIT Stew: Toss pieces in seasoned flour and brown in butter over a high heat. Add chopped onions, celery and carrots and soften. Add a couple of prunes, fresh thyme and a bay leaf and transfer all to a casserole dish. Cover with pale ale or chicken stock, replace lid and simmer for about 45 mins. Simmer rapidly to thicken before serving.

AUGUS T SWEETCORN Barbecue: Remove husks and threads, brush all over with olive oil, season with salt and pepper and barbecue or grill until golden brown. Serve with a sprinkle of grated fresh parmesan. CRAB Dressed: Serve fresh dressed crab the traditional way, along with homemade egg mayonnaise, chopped fresh parsley and a dollop of mayo on the side. TARRAGON Sole food: Sear sole fillets in a greased griddle pan, cover to keep warm and set aside. Pour equal quantities of white wine and fish stock into a saucepan and simmer until reduced by half, remove from heat, stir in a large knob of butter and fresh tarragon leaves, pour over the fish and serve.

DATE: SEPTEMBER 28 The 15th annual North East Oyster Festival is on September 28 at Hardwick Hall, featuring a fantastic three-course dinner and oyster stall, plus music from Gabrielle. For more info and tickets (£145) see the website. www.theoysterfestival.co.uk

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YES CHEF!

SUMMER LOVIN’ Dave Coulson, head chef and co-owner of Peace & Loaf in Newcastle offers an insight into life in (and out) of the kitchen… Jesmond Road, Newcastle, NE2 1LA tel 0191 281 5222 www.peaceandloaf.co.uk Summer is in full swing down in Jesmond at last, and there’s nowhere better to be right now. You may have heard that I’ll be competing for the North East’s spot in the upcoming series of Great British Menu. I’m really looking forward to seeing the programme go out. It was great fun to make and I had a fantastic time showcasing my food and getting to share a little bit of what we do week-in week-out at Peace & Loaf. It was also great to be part of this year’s show, which will celebrate 70 years of the NHS. My mum works in the NHS as a chiropodist and it was fantastic to hear her stories and share them as part of my menu for the show. In the restaurant, our summer menu is in full flow with plenty of North East produce, from Ken Holland’s veg to meat from my new butcher Jim in Crook, Co Durham, who sources his meat from some of the best farms in Northumberland and Co Durham. We’ve also got some amazing stuff coming out of Vanessa and Hamish’s allotment right now. I can’t thank them enough for picking through all those peas and broadbeans for us. Vanessa has also been out foraging so we can get our hands on things like wild horseradish and elderflower, which will feature through the next few months. There are plenty of exciting ideas on the new menu – from Scottish strawberries, which are without doubt the best in the world, to a beautiful pigeon dish which we do with a sweet and sour sauce made with last year’s elderberries and this year’s elderflowers. There’s also plenty of colour, including in our new duck dish which is done with watermelon, heritage carrots and feta and is a proper taste of summer. At home, Thomas is over the moon with our work in the front garden. We’ve taken out a forest of trees and bushes and he’s now got loads of space for football, which is all he wants to do with the World Cup on the telly. We’re off to see Artic Monkeys in Glasgow soon and we’ll be keeping busy as ever at home and in the kitchen. I hope you enjoy Great British Menu on BBC Two. See you soon.

S TA R T E R S

Light bites GIN AND BE AR IT

If you go down to the Woodman’s Arms in Whickham you’ll find a big surprise in the garden. Converted from a former grain tank, Gin Here Before is now serving more than 50 gins. There’s also a cocktail selection and a G&Tea menu of cakes, pastries and more gin. The Woodman’s Arms, Whickham, NE16 5BB tel 0191 488 8998, www.ginherebefore.co.uk

T HE GRE AT E S T SHOW

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Fenwick Newcastle is doing its bit for the 90-day Great Exhibition of the North with events celebrating local produce. The programme includes the Fenwick x Hepple Gin Window Experience, when a bar moves into the department store’s famous window on Northumberland Street. There’s a Fenwick Food Hall Night Market on July 13 and 14 and Great Northern Supper Clubs with chefs including Shaun Rankin, Nigel Haworth, Terry Laybourne, Kenny Atkinson and more (tickets from £75). www.fenwick.co.uk/getnorth


S TA R T E R S

BUTCHER

BBQ S T E AK S ANDWICH WIT H PICK L ED VE GE TABL E S

HE ALT H K ICK Nice work on the part of Newcastle’s Naked Deli, which is set to expand nationwide following a multi-million-pound investment from backer Foresight. Home to all things health-conscious and clean-eating, The Naked Deli has been serving up grab-and-go health food, gluten and dairyfree, vegan and paleo dishes in Heaton and Gosforth since 2014. As part of Foresight’s investment, The Naked Deli has appointed former Leon MD John Upton as chairman. www.thenakeddeli.co.uk

TOP OF T HE CHO C S Sweet success beckons for Newcastle-based artisan chocolate maker Wajeeha Husain after she made it to the final of BBC TV’s Top of the Shop with Tom Kerridge. Wajeeha, who completed a degree in Computer Science and worked for Nissan in Sunderland before setting up Chocolateeha, wowed with her range of handmade chocolate, which includes healthy raw bars, vegan choices and indulgent flavour combinations made from scratch using single-origin cacao nibs from Peru, Madagascar and West Africa. Wajeeha, who says she’s thrilled to get to the final and has taken on feedback from the judges in developing her recipes, sells her bars online, at festivals and events. www.chocolateeha.com

Newcastle butcher George Payne, whose award-winning shop at Brunton Park, Gosforth, is one of the best known in the region, brings us another favourite recipe in partnership with the national Butchers Q Guild. George Payne Butchers, Princes Road Brunton Park, Gosforth, Newcastle NE3 5TT, tel 0191 236 2992 www.georgepaynebutchers.co.uk

Serves 4 INGREDIENTS 450g sirloin steak 1 tbsp rapeseed or olive oil For the rub 3 tbsp light brown sugar 1 tbsp sea salt 2 tbsp ground paprika 1 tbsp cayenne pepper or Cajun seasoning For the pickled vegetables ¼ white cabbage, finely shredded 7 radishes, thinly sliced ½ small cucumber, deseeded and cut into matchsticks 1 tsp sea salt 2 tbsp rice vinegar or white wine vinegar ½ tsp caster sugar 1 tbsp freshly chopped mint salad leaves, to garnish METHOD Prepare the rub by mixing all the ingredients together in a small bowl, then set aside until you’re ready to use it.

For the pickled veg, put all the vegetables into a large bowl, add the salt, mix gently, cover and set aside for 20 mins, tossing occasionally. After 20 mins, transfer the vegetables to a large sieve and rinse under cold running water. Allow the liquid to drain into a large bowl for 10 mins and reserve 2 tbsp of this collected liquid. Now transfer the veg to a large bowl and add the vinegar and sugar. Toss gently and set aside for 30 mins for the flavours to develop. Add the reserved liquid and mint, season and stir. Heat a non-stick griddle pan, brush the steaks with oil on both sides, coat with the rub and cook for your preferred cooking time. Alternatively, cook on a prepared barbecue or under a preheated moderate grill. Serve in ciabatta rolls with salad leaves and topped with the pickled vegetables.

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S TA R T E R S

YOU SHAL L HAVE A FISHY

EN R OU T E Staith House, North Shields, owners John Calton, Kimberley Calton and Jimmy Laffan have now opened a new casual dining kitchen, Route, on The Side, Newcastle, serving up John and Jimmy’s flavourful and unfussy seasonal British food. Assuming it is as good as The Staith House, it promises much. Route, Side, Newcastle, NE1 3JE, tel 0191 222 0973, www.routenewcastle.co.uk

Newcastle has a new largely seafood offering in the shape of Nova Seafood Grill & Bar on trendy High Bridge. Intimate (ie, it seats just 26) and not just for sea-foodies, this boutique restaurant promises much, its opening menu featuring temptations including Glitne Snow White Halibut alongside celariac and coal-roast turbot plus Ash Dexter beef fillet and roast Yorkshire poussin. The Market Lunch Menu comes in at £16 for two courses and £21 for three. Nova Seafood Grill & Bar High Bridge, Newcastle, NE1 1EN tel 0191 261 1800, www. facebook.com/novaseafoodgrill

WH O K N E W ?

S TACK ING UP

Opening any day now, more tenants are lining up to be part of STACK, Newcastle’s first boxpark, which is made from 60 shipping containers. The site on Pilgrim Street will be home to a host of street food and drinks vendors, including festival favourites Hatch 76, Black Storm Brewery, and Beacon Burgers. Also confirmed are Yoga Therapies, For the Love of the North and Eatali, and STACK will be home to more than 40 independent traders ranging from bars to delis, restaurants and retailers, as well as a changing outdoor area starting with an Enchanted Garden. www.stacknewcastle.com

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YO U K N O W YO U SHO UL D K EEP C AK E I N AN AI R T I GH T C O N TAI N ER , BU T DI D YO U K N O W T H AT T H E C O N TAI N ER SH OU L D BE A S CLO SE A S P O S SI BL E I N SI ZE TO T HE C AK E TO M I N I M I SE T HE AMO UN T OF AI R AR O UN D T HE C AK E AN D T HUS GUAR D AG AI N S T D R YI N G OU T ? YO U D O N O W !


A family run coffee shop & garden nursery Visit our wonderful Coffee Shop and have a leisurely stroll around our Garden Nursery.

We have even more seating available in our new extension. Speciality tea & coffee, cakes to die for, fresh scones and a great selection of sandwiches and paninis. All made on the premises.

Stank Lane, Pity Me, Durham DH1 5GZ, Just off A167, Pity Me roundabout. Telephone: 0191 384 7122 OPENING HOURS: The Tea Barn 8:30am till 4:30pm everyday, stop serving at 4:00pm. Garden Nursery 8:00am till 5:00pm everyday.


FISH

S TA R T E R S

R OA S T C OD WIT H S AUCE VIER GE Chef patron Simon Walsh, of Longsands Fish Kitchen, Tynemouth, works within walking distance of North Shields Fish Quay, where he sources the best of the day’s catch for his menus. Longsands, Front Street, Tynemouth NE30 4DZ, tel 0191 272 855 www.longsandsfishkitchen.com

Serves 2 INGREDIENTS 2 cod fillets, skin on 50g Piccolini tomatoes, diced 50g Kalamata olives, diced 20g fine capers 3g torn basil 10g spring onions, sliced 60ml Kaltur extra virgin olive oil small pinch crushed chillies lemon juice, to taste Maldon salt to season METHOD To make the sauce vierge, combine the tomatoes, olives, capers, basil, spring onions and

crushed chillies in a bowl. Add olive oil, a squeeze of lemon juice, season and chill. Heat the oven to 180C/Gas 4. Warm a non-stick frying pan with a little olive oil. Lightly season the cod with Maldon salt and fry the fish skin-side down until golden and crisp. Place the pan in the oven and cook for about 4 mins until it is opaque and just firm to the touch. Once cooked, remove from the oven and rest for 2 mins. To serve, spoon the sauce onto plates and top with the cod. Serve with wilted spinach.

F UL L S T E AM AHE AD Head of Steam Durham has been given a new look and a new menu alongside its big collection of cask ales and craft beers from the UK, US, Belgium and beyond. Try the Full Head of Steam Burger made with Cameron’s Road Crew beer, or work your way through the selection of pizzas and pies. Hic! Head of Steam Durham, Reform Place, North Road, Durham DH1 4RZ, tel 0191 383 2173, www.theheadofsteam.co.uk

G OING GLOB AL Newcastle-based Texan-inspired condiment producer The Sweet Beet has set out on an international growth plan. Texas-born founder Lizzy Hodcroft has overseen massive demand for her products, which are now available in over 60 farm shops and delis nationwide, as well as the nation’s largest online supermarket, Ocado. With plans to export into Europe, the Middle East and China, and aspirations to appear on the shelves of leading speciality food stores in the next 12 months, life looks sweet. www.thesweetbeet.co.uk

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S TA R T E R S

IN THE GARDEN

R ABBIT, R ABBIT... Vicky Moffitt and her husband Peter own Vallum, the food destination and wedding venue on Hadrian’s Wall, near Newcastle, where the tea room serves vegetables and herbs grown on site. Vallum, Military Road Newcastle, NE18 0LL tel 01434 672 652, www.vallumfarm.co.uk

Kenny Atkinson

James Close

DAMN G O OD F O OD House of Tides, Newcastle and The Raby Hunt, Darlington have been listed in The 2018 Estrella Damm National Restaurant Awards. The list of 100 top restaurants in the UK is drawn up by an academy of chefs, restaurateurs and food writers annually and this year is headed by Kiln in Soho, London.

CL E AN SWEEP Newcastle College picked up top honours at this year’s North East Culinary Trade Association (NECTA) Competition, including the North East Chef of the Year title for Phil Pringle, curriculum leader of hospitality and tourism at the college. The college also came out on top in each team category and was placed first in the food service round before being named Culinary Team of the Year and College of the Year. Students collected 12 gold medals in total with Level 2 Patisserie and Confectionery student Megan Armstrong awarded the gold for best student. Phil Pringle beat many of the best chefs in the region to win the top prize with his menu of spiced sautéed scallops, trio of pork and Petite Antoine. He said: “To be named North East Chef of 2018 is an amazing feeling. I’m so passionate about what I do and my aim is to pass that passion on to our students and show them what they can achieve, so I hope that my win on top of their own successes in the competition has inspired them.”

The birds are doing their best to eat the sprouting kaibroc before us so we are having to take drastic measures in the shape of the return of Harry the hawk. He is handsome, tame and is actually a kite which we tie to a long pole so that it swirls around in the wind to frighten off the pesky critters who want to raid the larder. The rabbits have returned to Vallum too, much to Sky the whiplington’s delight. She isn’t usually allowed off her lead, and on the one day I relaxed this last week, she was off! But back to Harry the hawk and his work protecting the Kaibroc - a new hybrid between broccoli and kailan. It has a sprouting head like broccoli and a tender stem like kailan and it’s going down a storm in the tea room. We also have rainbow chard coming out of our ears, which is handy as it’s party and wedding season, the beetroot is also picking and we have just harvested the last of our broad  beans. I keep meaning to whitewash the

area outside our office and plant herbs in pots for the chefs, but it might have to wait until the schools break up and I have children to help in return for ice cream. We have a tipi now at Vallum and are realising our vision of slow-cooked meats served outdoors over coals using beautiful Kadai fire bowls. Food, fire and fresh air hits the spot for me and our party guests are loving our Persian feasts. We are also gearing up to take the chefs to Barcelona for inspiration from the amazing markets. La Boqueria is first on the list, and while we can’t always grow what they do, we can certainly take inspiration from how they use it, so we will be tripping the light fantastic round the tapas bars in the Gothic quarter. The cherries are (dare I say it) looking promising again this year, but goodness did the trees lose a lot of leaves and fruit in Storm Hector. It was crazy to see the ground covered in green leaves, like something out of Alice in Wonderland. Meanwhile, we have two broody hens, which is very exciting for our daughter Phoebe. Watch this space!

Phil Pringle

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TOP TIPS

10 ways to... Make the most of summer berries Among the greatest joys of summer are the berries the sunshine brings with it. But what to do with them? Try these…

1 . DI SH T H E D I R T

6 . MAK E A TOA S T

Keep fresh berries in the fridge, but avoid washing them first (unless you like them soft and mouldy…). Wash immediately before you use them, and pat dry with kitchen paper.

Spread sourdough toast with ricotta cheese and top with slices of strawberry, mint leaves, honey and a dash of balsamic vinegar.

2 . F R EE ZE WI T H E A SE Firm summer berries freeze well. Wash and leave to dry on a clean tea towel. When completely dry, lay them out on a baking tray and put in the freezer. When frozen, put them in freezer bags, squeezing out the air before sealing.

3 . N I CE I CE , B ABY Put a few blueberries in each section of an ice cube tray and fill with a ½ and ½ mix of cranberry juice and water. Freeze and serve in soft drinks or prosecco.

4 . H E Y U P, F LO WER Gooseberries love elderflower. Lightly stew in elderflower cordial and water mixed at a ratio of 2 tbsp elderflower to 3 tbsp water and 2 tbsp sugar to add hints of Muscat to their flavour.

5 . H APP Y F O O L To make a fruit fool, stir cooled stewed berries through a ½ and ½ mix of whipped cream and natural yoghurt. Serve with a few fresh berries on top.

T WEE T US YOUR T IP S @APPE T IT EMAGUK

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7. WEL L DRE S SED Whizz olive oil with lemon juice, garlic, raspberries and redcurrrants in a food processor for a berry vinaigrette. Drizzle over baby spinach leaves, strawberries, blueberries, pecans and goat’s cheese.

8. BRE AD AND BU T T ER Use raspberries instead of sultanas in bread and butter pudding made with brioche, spreading each slice with crushed berries and sprinkling whole berries over.

9. SWEE T SENS AT ION Marinade sliced peaches, blueberries and mint in 50g sugar and 50ml lemon juice, cover and refrigerate for up to 6 hours. Before serving, add raspberries, blackberries and more sugar if needed.

10. S AUC Y Dissolve 100g caster sugar in 100ml water over a low heat, add 200g raspberries and leave on the heat for a further 2 mins. Cool then whiz until smooth in a blender for a fruity ice cream sauce.


TOP PICKS

Take 5

Seeking foodie inspiration? Here are our five favourite things of the moment...

NOR T H CHO C OL AT E S Chocolate maker extraordinaire Bev Stephenson, she of the sublime North Chocolates, has lately emerged from her workshop having created her new Icon & Innovation range to mark the Great Exhibition of the North. Bev teamed up with illustrator Suzanne Homer from Zanna Designs and design company DECIDE to create the packaging, which is almost too lovely to break into, if it weren’t for the fact that the chocolate is soooo good. The range includes Tyne Bridge - a classic ‘dark’ milk from Columbia - and The Rocket - a 70% dark with popping candy and citrus. Available at Fenwick, Newcastle until July 16 and then at shops and delis regionwide. www.northchocolates.co.uk

Continuing what appears to be an endless series focusing on coffee shops trendily named X & X (how has this become a thing?) we give you Filmore & Union in Jesmond, Newcastle, where the food is all pure, natural and wholesome – just like us. Go for grab-andgo breakfasts, lazy brunches, lunches and early dinner. Sister to branches in John Lewis in Eldon Square, Newcastle, and at Central Station, the menu is as kind to coeliacs, veggies and vegans as it is to omnivores. Acorn Road Jesmond, Newcastle NE2 2DJ, tel 0191 816 461 www.filmoreandunion.com

T HE NU T R OA S T ER

T HE BOX SO CIAL This Newcastle brewery has neatly dubbed its railway arch venue a ‘micro-barcuterie’. Alongside platters of cheeses and cured meats from regional producers there’s a big range of craft ales (10 kegs and four casks), including Box Social Brewery’s own Gingerbread Campfire Porter and Gentleman’s Nectar Pale Ale. Arch 11, Forth Street, NE1 3NZ tel 0191 261 9923, www.boxleisure.co.uk

FIL MORE & UNION

SPURELLI ICE CRE AM

Handmade in Northumberland by Rob Handyside, these additive and palm oil-free roasted nut butters contain nothing but almonds, cashews, peanuts and hazelnuts. Find them at delis, farm shops, Quayside and Jesmond markets and Fenwick, Newcastle. Facebook @TheNutRoaster

This boutique ice cream parlour has scooped numerous national awards for its wonderful flavours, including Sicilian pistachio, voted the best speciality food from the North of England by the Great Taste Awards. As well as its amazing homemade ice creams, Spurreli’s also serves excellent coffee and pastries in its comfortable parlour yards from the harbour. Coquet Street, Amble NE65 0DJ tel 01665 710 890, www.spurreli.com

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LOCATED ON THE HUGELY POPULAR OSBORNE ROAD IN THE HEART OF NEWCASTLE’S CULINARY HUB JESMOND.

REAL FOOD FROM PASSIONATE PEOPLE

TASTE THE SUMMER AT BLAGDON Parichat at Sohe is a haven of exotic flavours and stunning interiors sure to whisk you away to the Far East. The ambience is relaxed, the drinks smooth and the surroundings beautiful, with a brand new menu from award winning North East Chef, Parichat Somsri-Kirby and her talented team.

• Huge range of delicious meats for the BBQ – burgers, sausages, skewers, steaks, -choose from beef, pork, lamb, chicken and venison • Handmade quiches and salads from our own Bakehouse • Mouth-watering range of freshly made puddings for summer • Local and English fresh seasonal fruit and vegetables • Wine, local beer and charcoal

ALL YOU NEED TO ENJOY THE SUN!

97 - 103 Osborne Road, Newcastle upon Tyne, NE2 2TJ Tel: 0191 2818161 www.sohe.co.uk Opening hours: Mon-Thurs 5pm-10pm, Fri & Sat 12pm-10pm, Sun 3pm-10pm

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

The

County Hotel

EAT, DRI N K, RE LAX, STAY

MEAT FREE MONDAY - 2 courses for £10. Choose a starter & a main course from the chef’s meat free Monday specials board for just £10 TREAT TUESDAY - Free starter or dessert. Choose a main course from the chef’s daily specials board & get a free starter or dessert of your choice WICKED WEDNESDAY - Inspired by the popular Man V Food TV show. Burgers, dogs & burritos for big appetites. Why not take the wicked Wednesday challenge STEAK THURSDAY - 2 steaks & a bottle of house wine for £25. Steak choice includes rump, vegan & fish options

Priestpopple, Hexham, Northumberland NE46 1PS Tel: 01434 608444 www.countyhotelhexham.co.uk

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Available 1 – 4pm Friday through Monday in Collage Restaurant Tuesday through Thursday in Collage Lobby Bar “Lashings of top-notch tiffin, gorgeously gooey cakes and simply smashing sandwiches, washed down with piping hot tea and coffee. Spiffing!”

Be our special guest and enjoy our spiffing traditional afternoon tea for only £14pp

To Book call 0191372 7200 or email collage.durham@radissonblu.com Quote “Appetite”

FRANKLAND LANE, DURHAM, DH1 5TA


HEAD TO HEAD

Food Fight CHICK EN K EB AB S

VS

HAL LOUMI SK E WER S

Serves 4

Serves 4

INGREDIENTS 125g natural yoghurt 1 lemon, juice 2 tbsp olive oil 1 tbsp grated fresh ginger 2 tsp salt 1 tsp smoked paprika 1 tsp chili powder 2 cloves garlic, minced 1 tsp black pepper ½ tsp cumin ½ tsp cayenne pepper 500g chicken chunks 3 large apples 1 small red chilli, de-seeded and finely diced, to garnish coriander leaves, to garnish

INGREDIENTS 8 garlic cloves 1 tbsp fresh thyme leaves 2 tbsp olive oil 2 tbsp lemon juice 1 tsp coriander seeds ½ tsp salt ½ tsp fresh ground black pepper 1 red pepper 1 yellow pepper 1 courgette 12 orange cherry tomatoes 12 red cherry tomatoes 12 baby corn spears 500g halloumi

INSTRUCTIONS Whisk together yoghurt, lemon juice, olive oil, ginger, salt, smoked paprika, chili powder, garlic, black pepper, cumin and cayenne pepper. Place chicken in a large resealable plastic bag. Pour in marinade, seal bag and refrigerate 4-8 hours. Thread chicken and apple onto skewers, brush with marinade and grill/BBQ until browned. Garnish with chilli and coriander leaves.

INSTRUCTIONS Put the garlic, thyme leaves, olive oil, lemon juice, coriander seeds, salt and pepper in a food processor and blitz until smooth. Cut the vegetables and halloumi into chunks/slices and thread onto skewers. Place in a roasting dish, pour over the marinade and refrigerate for 1 hour. Grill or barbecue for approx. 10 mins, turning so that all sides are browned and everything is warmed through.

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Soak up the views while you dine 5* GOLD ROSETTE QUALITY FOOD AND LUXURIOUS ACCOMMODATION FOOD SERVED MON-SAT 12-9PM SUNDAY LUNCH SERVED 12-5PM

The

Duke of Wellington Inn

Newton, Northumberland, NE43 7UL Tel: 01661 844446 www.dukeofwellingtoninn.co.uk Duke of Wellington Newton @DukeinNewton

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THE LOW DOWN

Pizza the action Here at appetite, we don’t go long between pizzas, particularly in the summer, when a proper margherita and a bottle of chianti under the Northumbrian sun fits the bill perfectly. This is where we go for ours…

CAL’S OWN, NEWCASTLE One of only two restaurants in the UK to be admitted to the world’s most exclusive pizzeria ruling body – the Associazione Verace Pizza Napoletana (the True Neopolitan Pizza Association) - and included in the Good Food Guide, if you want the real thing, this is it. Chef Calvin Kitchin devotes his life to his pizzas, which he crafts with best San Marzano tomatoes grown in the foothills of Mt. Vesuvius, buffalo mozzarella from Campania, southern Italy, and dough fermented with Calvin’s own sougrdough starter and proved for 72 hours. Each pizza is cooked at 500C in a hand-built wood-fired oven from the world’s greatest pizza oven maker, Stefano Ferrara in Napoli. The margherita is to die for. Just go… Holly Avenue West, Jesmond, Newcastle NE2 2AR, tel 0191 281 5522, www.calsown.co.uk THE OLD BOATHOUSE, AMBLE It’s made its reputation for its fish and seafood landed on the harbour yards from the kitchen door, but Martin Charlton’s Old Boathouse also serves up fantastic pizza, homemade from the wood-fired oven and topped with seafood or simply with buffalo mozzarella and tomatoes. Leazes St, Amble, Morpeth, NE65 0AA tel 01665 711 232, www.boathousefoodgroup.co.uk SCREAM FOR PIZZA, TOURING Go see the girls in Goldie the van, which tours street food markets and is available for hire for events for what they describe as Neopolitan pizza with a twist. Vicky and Alex trained as pizziaolos at the celebrated La Notizia

pizzeria in Naples and top their wood-fire dough with some surprising combos. Right up there with the best in the UK. www.screamforpizza.com, tel 07944 715 714 www.screamforpizza.com THE WOOD OVEN, WYLAM Serving pizzas made from 24-hour double fermented slow dough and baked in a hot Italian oven fired with hardwood, The Wood Oven is small, simply furnished and a genuine hidden foodie gem serving a great margherita and more, including the surprising courgette and preserved lemon. Wormald House, Main Road, Wylam, NE41 8DN tel 01661 852 552 For vegans too… THE HERB GARDEN, NEWCASTLE Renowned for its selection of proper pizzas and calzones, The Herb Garden, in an old railway arch near Central Station, also serves up a number of excellent vegan alternatives. And there’s a life-size model horse at the door. What further reason would you want? Westgate Rd, Newcastle, NE1 1SA tel 0191 222 0491, www.theherbgardenuk.com One to watch… FIRE & DOUGH, HEXHAM This Neopolitan wood-fired pizza van is new and making its mark at markets and events throughout the region, in addition to regular evening pitches in Tyne Valley villages. Seek it out... Facebook @FireandDoughUK

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ALL SET FOR SUMMER?

Every drop of spurreli icecream is made with passion and enthusiasm from start to finish. So take your time and enjoy! “Simply Incredible” Jean-Christophe Novelli “Just so smooth, amazing. 10 out of 10!” Antonio Carluccio 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

From roasting tins, pudding bowls, cake boards, home baking to food preserving, jam making and storage and much more! Stockists of: Stellar Cookware, Silverwood, Sophie Allport & Wrendale.

Pure Sicilian Pistachio

Pure Sea Buck Asian Real Raspberry Arabica Thorn Ginger Banana & Kirsch Coffee Ice-Cream Ice-Cream Ice-Cream Sorbet Ice-Cream

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3

3

Ricotta & Coco Pesto

Raspberry Banana & Sorbet Caramello

CORBRIDGE COOKSHOP (J F Walton & Son) 15 Middle Street, Corbridge, Northumberland NE45 5AT Open: Mon-Sat 9am-5pm, Sun 12-4pm 01434 632582 | www.corbridgecookshop.co.uk


LUNCH REVIEW

Long lunch Dean Bailey celebrates the arrival of summer at Bradley Gardens

Given the chance of eating al fresco rather than al desko, you know what we’ll choose - and when the heat is on, an outdoor table overlooking the land from which the produce on your plate was harvested is about as good as it gets. Thus, with the sun finally making an appearance and a long Thursday dragging on by about 11am, we decamped to the walled garden at Bradley Gardens in Wylam and its glasshouse café/restaurant. There’s something for every member of the team here – plants for editor Jane to buy and fail to keep alive when she gets them home, shops

for photographer Nicky to browse gifts, homewares and accessories, and big wedges of cake for me. All that and a lunch menu starring local produce ensures this is an essential component of our regular luncheon rota. Back to the all-important cake, and the Victoria sponge is fantastic, light with a thick filling of jam and cream. I’m assured the coffee and walnut cake is equally good, though it’s far too grown up for me. Afternoons here can’t be rushed. You have to wander in the garden, take in everything that’s going on and then chill out in the glasshouse, safe in

the knowledge that you’re miles from your desk. Lunch is perfectly matched to the light, bright glasshouse setting. A bubbling cheddar cheese and spinach soufflé fills the room with its aroma as it arrives. A delicate texture and punch of strong cheddar is a fantastic pick-me-up for Thursday of a long week. Meanwhile, summery grilled chicken wrapped in dry-cured ham is served with buttery French beans and new potatoes. Lunch for two, including two drinks and cake, comes to £40, and who can put a price tag on a perfect summer afternoon in such a beautiful spot?

BR ADL E Y G ARDENS , SL ED L ANE , WYL AM, NE41 8JH T EL 016 6 1 852 1 76, WWW. BR ADL E Y- G ARDENS .C O.UK appetitemag.co.uk

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co We m wi pe ll tit pr or ic sa em ll a ye tch ar l ro oc un al d! *

Your local specialist cook and home store. Everything you need for food preparation through to food presentation, glassware and culinary gifts.

44 Brentwood Avenue, Jesmond, Newcastle upon Tyne NE2 3DH tel & fax: 0191 281 8563 email: jess@stangerscookshop.co.uk

www.stangerscookshop.co.uk * Price matching on like for like products. Includes sale items. Excludes online only stores.

Tel: 01434 672 652 Email: info@vallumfarm.co.uk

“At the top of the hill, hidden amongst the trees. Don’t drive too fast or you’ll miss us! Real people, real food, made with love of course!”

VINTAGE TEAROOM IN NEWBIGGIN-BY-THE-SEA Offering a range of tasty treats!

Ringtons Tea & Coffee, Morwick Dairy Ice-Cream. Home-made quiche & scones. Cakes, tray bakes, waffles, milkshakes, jacket potatoes and sandwiches.

New Outdoor Terrace and Gin Bar, Gin Here Before, open now serving over 50 varieties of Gin and the New Summer Food Menu

AFTERNOON TEA AND HIGH TEA (booking at least 24 hours in advance)

Food served Mon-Sat 11.30-9pm every day over summer. Find us on T H E W O O DM A N S A R M S F E L L S I D E R O A D, W H I C K H AM N E 16 5 B B T E L : 0191 4888998 W W W. T H EW O O DM A N S A R M S . C OM You can visit our website/facebook

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51 Front Street, Newbiggin-by-the-Sea NE64 6NJ Tel: 07505 085534 Open 6 days, 11am to 4pm Closed Tuesday


C O O K S ’ TA L E S

Fab 5

This month we ask five fab chefs who has inspired them most in their culinary career…

PAR I CH AT S O MSR I-K I R BY

MARK HAR T

G AR Y DAL L

BO B AR O R A

SOHE, JESMOND Douglas Jordan, the man behind the North East Chef of the Year competition, for his continued contribution to the industry. He is a fantastic ambassador for young chefs and every year he organises the North East Chef of the Year competition, which I was fortunate enough to win in 2008.

THE ROXBURGH, WHITLEY BAY I worked in a three-man kitchen at Four in Hand in Sydney with Colin Fassnidge and it was an incredible experience. I’ve always loved nose-to-tail cooking but the glamour he brought to it lifted it to a new level. What he could create with simple ingredients and the bare minimum of equipment was phenomenal.

SWEETHART, CONSETT The first book I bought was The Bread Baker’s Apprentice by Peter Reihart and the prologue still makes my forearms bristle with goose bumps as he describes his passion for baking bread. His recipes read like a father describing his children – he had a vested interest and loved each one.

SACHINS, NEWCASTLE There are three big influences on my cooking - Sanjeev Kapoor, a great chef who is basically the Jamie Oliver of Indian cooking. He’s done so much to make Indian cooking more accessible to the masses. The other two are my mum and dad - watching them make old family recipes was always inspiring.

AND RE W WIL K INS ON

ARTISAN, NEWCASTLE My mum and grandma both inspired me from an early age. I remember helping my mum make spaghetti bolognese and tucking into my gran’s cakes and Sunday dinners. Over time, Nowadays, our suppliers at Artisan are my inspiration thanks to their amazing produce. It’s addictive – all I ever think about is what I can create with all of their wonderful, fresh ingredients.

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VISIT ONE OF THE TONEY MINCHELLA CAFES IN SOUTH SHIELDS

14 bedroom hotel with restaurant, bar and events

AFTERNOON TEA 2 FOR £30.00 INCLUDING FIZZ – JULY/AUGUST Whether you are planning a wedding, family celebration, or simply looking for a smart restaurant with a relaxed atmosphere serving superb food with a well-stocked bar and an excellent selection of wines. Restaurant open for dinner each night, seasonal bar menu, refreshments, afternoon teas. Sunday lunch, children’s menu and take away pizza menu. Seasonal events throughout the year. Why not give us a call for more information or simply pop in soon?

All with delightful views, delicious coffee, hot & cold food,

Take advantage of our Appetite readers offer and receive a 10% discount on all food – quote APP07

breakfast and of course fantastic ice cream!

Station Road, Rothbury, Northumberland NE65 7QH

01669 622900 stay@coquetvale.co.uk www.coquetvale.co.uk

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

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

A Traditional British Pub in the charming village of Wylam Serving proper, tasty and wholesome pub food using the best locally sourced ingredients that the season has to offer.

...sensational Indian street kitchen now open in Low Fell, Gateshead New Lunch Offer - 3 courses for £15 Tuesday - Saturday 12-2pm

Hospitality Industry Night - Every Tuesday Outside Catering For All Occasions Birthdays, Weddings and Private Functions For more details visit: www.sanjayindiancatering.com

OPEN

Our menu includes tasty and healthy grilled dishes. From tandoori to contemporary creations for the more adventurous palate.

12-2:30P

OPEN 7 DAYS A WEEK 5PM-11PM

FOR UNCH SUNDAY L M

168 Kells Lane, Gateshead, NE9 5HY Tel: 0191 491 4343 / 0191 491 4353 www.thebombaystreetkitchen.com

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We would like to show our appreciation to all those dedicated and hard working people in the catering and hospitality industry. So every Tuesday, just bring your latest pay slip and some ID and get 20% off your total bill.

Saturday Steak Night

- Treat yourself with our

amazing Saturday night offer

2 x Rib Eye Steaks, Ship’s Butter, Hand Cut Chips, Mushroom and Watercress 2 x Dessert of your choice from our menu. Bottle of Terre Forti Sangiovese - All for £50

Main Road, Wylam NE41 8AQ Tel: 01661 854538 www.theshipinnwylam.co.uk


COFFEE STOP

In knead Dean Bailey stops off at PureKnead, Whitley Bay

AYRE F R E M M SU SATURDAY 7TH & SUNDAY 8TH JULY 10.30AM - 5PM Free Entry and Car Parking A chance to taste, sample and buy some of our delicious food products and delicacies, then browse among a collection of gifts and crafts. We also have lots of fun activities for the children including fun fair rides, bouncy castles, face painting and Alpaca walks.

FARM SHOP & TEA ROOM Open from 9.30am - 7 days incl Bank Holidays Why not come along and enjoy a delicious Afternoon Tea in the Tea Room 2-4pm (only) BROCKSBUSHES FARM SHOP & TEA ROOM Corbridge, Northumberland, NE43 7UB Open 7 days from 9.30am tel: 01434 633100 email: support@brocksbushes.co.uk

www.brocksbushes.co.uk

Park View in Whitley Bay has come a long way since I used to get my hair cut at Graham’s down the road. It’s not that long ago you would have struggled to find more than a plain ham sandwich and a polystyrene cup filled with instant. Now there is the brilliant Papa Ganoush Middle Eastern kitchen and a handful of seriously good coffee shops. One of them, PureKnead, is at the top end of the trendy coffee shop scale with its timber-decked walls, boxes stacked high with fresh breads and pastries, decorative sacks of flour, oil and jam for sale in little stacks on narrow shelves. At its heart is a display cabinet of treats including chocolate tarts, brownies, pies and cakes, their names scrawled in white window pen across the glass. Sandwiches are top-notch and our BLT is served in ciabatta baked that day with proper

salted butter heaped into every nook and cranny melting over the crisp bacon. The chicken and mushroom pie is excellent – shortcrust pastry filled to the top with plenty of chicken and earthy mushrooms - while the coffee by Square Mile in London is sublime. We ate our cake sitting at the window enjoying watching drivers struggle to parallel park outside. A chocolate brownie with raspberry and cream cheese and a chunk of salted caramel tart set the seal on a happy morning. More brownies and a fairy bun came home too, along with a loaf of sea salt and rosemary sourdough. Two coffees, a BLT, a pie and cakes came in at £20 – a steal for quality like this. Go...

P UREK NE AD, 52 PARK VIE W, WHIT L E Y B AY, NE2 6 3QW, T EL 0 7 9 6 4 86 4 181 WWW.P URE-K NE AD

R OWN U O Y K C I P FRUIT AT BROCKSBUSHES FARM Strawberries, Gooseberries, Raspberries, Blackcurrants and Redcurrants available to pick FRESH from our fields in season!

BROCKSBUSHES FARM SHOP & TEA ROOM Corbridge, Northumberland, NE43 7UB - Open 7 days from 9.30am tel: 01434 633100 email: support@brocksbushes.co.uk www.brocksbushes.co.uk

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DINNER REVIEW

Golden balls Vicky Mulligan discovers a taste of Italy on the Northumbrian coast

When was the last time you had really good arancini? I can tell you when I did – Naples, August 2006, a backstreet ristorante, all checked tablecloths, chianti bottle candlesticks and the finest rice balls I have ever tasted. Until last night, that is, when crab arancini served up on the Northumbrian coast hit the same sweet spot and took me straight back to old Napoli. Funny that, how tastes, textures, smells and sounds take you back to places, and in the midst of the UK heatwave, La Famiglia in Amble took me back to that summer holiday marked by those arancini, rectangular pizza ordered by the metre, and more gelato than you should eat in a year, let alone a fortnight. Back to La Famiglia – the newest restaurant in a stable owned by the brilliant Martin and

Ruth Charlton, whose Boathouse Group comprises this, The Old Boathouse in Amble, the Fish Shack in Amble, and Blyth Boathouse. La Famiglia, in a diversion from their winning fish kitchen formula, is a traditional Italian neighbourhood restaurant Its pizzas are every bit as good as the sublime ones served up at The Old Boathouse down the road, its atmosphere as busy and buzzing as The Fish Shack. The seafood is, as you would expect, excellent. The salt and pepper squid coating sublime (like Kettle cracked black pepper crisps, in a really good way), while those arancini balls had a great coating with a real crunch, the soft filling offering up the crab flavour first, as it should, followed by the cheese strings all good arancini should reveal when you pull them apart.

The pasta menu is mouthwatering – made on the premises, it includes handmade ravioli of the day and sauces including pepper, tomato, sausage and chorizo, and another with beef brisket, mushrooms, wine, tomatoes and parmesan. There’s creamy risotto served up with Seahouses smoked salmon, samphire and clams, and potato gnocchi in cream sauce with wild mushrooms, spinach and goat’s cheese. The pizzas come in proper rustica form, and there are quality meat and fish mains too. Nonna would be proud of the portions, the pizza and pasta, and of the welcome, while the menu is just as she would make it, with the added attraction of Northumbrian produce. Now I know I don’t have to go to Napoli every time I want a good meal…

L A FAMIGL IA , QUEEN S T REE T, AMBL E , NE65 0DD T EL 016 65 7 11 862 WWW.BOAT HOUSEF O OD GR OUP.C O.UK appetitemag.co.uk

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DAY I N T H E L I F E

Picture perfect Ever wondered what goes into the photos in magazines, recipe books, and ready meal packaging? Dean Bailey goes behind the scenes with food photographer Nicky Rogerson No two days are the same when we’re out and about with photographer Nicky Rogerson. One day you’ll be cooking lunch with a Geordie drag queen, the next you’ll be sharing shoes because one of you has turned up in high heels and a dress to photograph pigs on a farm. That same day, one of you will also get worryingly close to an electric fence while trying to photograph said pigs. With every shot of Nicky’s there is a hell of a lot going on behind the scenes. There’s always a car boot full of kit being lumped around the North East featuring everything from tweezers, paint brushes and nail scissors to gaffa tape, Blu Tack and a set of step ladders (she’s only 5ft 3ins). “It’s all about the last shot, no-one sees all the fiddling, prodding, stuffing and jiggling that goes on,” says Nicky. Though she’s always worked with food, starting out in London as a photographer’s assistant on jobs for M&S and Sainsbury’s as well as James Martin’s first book, Nicky’s near-20-year career has been an eclectic, often hectic, experience. “I’ve been all over since I left Newcastle College in 2000,” says Nicky. “I met my husband Kev Gibson (also a photographer) on the first day of college. I remember him flying through the doors late on our first day; we’ve worked together our whole careers, and he’s still always late! “It’s not all been glamorous though,” Nicky adds, recalling the hours spent in London phone boxes with stacks of 10ps calling photographers asking for work as an

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assistant, and having to speak with an Irish accent while working in an Irish bar. “We did all sorts of things just to get by, including lying under a table for four days with a pressure cooker to make steam come out behind a dish. We’ve also had to transfer 25p between bank accounts just so we don’t go overdrawn. You learn a hell of a lot doing that – though I’m happy we’re not doing it any more.” There are plenty of lessons from those early days in London which Nicky still uses today. Most of them are on the art of photography – lighting, perspective, backgrounds and so on, though some are a bit more left-field. “I can spot ugly peas and sexy peas at a glance,” she adds out of the blue. “While photographing M&S ready meals we had to work out the average number of peas in the box then sift through the ugly ones and the sexy ones – they don’t teach you that at college!” Spend an hour or two with Nicky and you’ll pick up hundreds of tricks, like the only way to get a shot of Marco Pierre White smiling (wait until the end of the photo call and take him outside for an espresso and a cigarette), or the many hundreds of uses for Blu Tack, cardboard and tin foil (both for positioning food and bouncing light around corners). “You’ve got to be able to adapt. When you’ve been doing it this long you’ve used loads of tricks to make food look as appetising as possible,” adds Nicky. “There’s a wealth of stupidity as well,”


BEHIND THE SCENES

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DAY I N T H E L I F E

Some of Nicky’s tools of the trade

Antonio Carluccio

Marco Pierre White Nicky laughs, recalling everything from loading film into a camera backwards (an expensive mistake), to wondering whether being splashed across the pages of The Sun was worth it to collect a piece of equipment from underneath a table occupied by Newcastle United footballers (it wasn’t, in case you were wondering). While many of us pile filters on top of our Instagram pictures these days, Nicky’s pictures are more natural. “It’s more from growing up watching Blue Peter,” she says. “I grew up when Keith Floyd was on the telly and when we shot everything on 10x8 Polaroids. It was expensive so we had to make each shot as perfect as possible. You get more chances to change things now but you still have to take the best shot you can.” So what’s the best advice for amateurs looking to up their game on social media?

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“Slow everything down. Take a second to think about where you are and what’s happening around you – try and bring some of that into what you’re photographing. And don’t whack loads of filters on top!” With nearly 20 years of travelling around the UK, working over 12-hour days with sometimes busy chefs, demanding editors and art directors, would she change any of it? “Not a chance,” says Nicky emphatically. “I’ve always loved food – from watching Keith Floyd on the telly to baking as a child with my gran and making curries with my mum. A teacher once told me that I didn’t have an artistic bone in my body – part of me is still proving them wrong! “It’s been hard work and you’ve always got to be willing to take on another challenge but I’m getting to do what I’ve always wanted to do, and how many people can say that?”


DAY I N T H E L I F E

From one of Nicky’s shoots at Artisan, Newcastle

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MAKE IT

Summer days Summer means tapas. Our thanks to the team at El Paso, Jesmond, Newcastle for these simple small plate recipes, perfect for entertaining Pictures: Nicky Rogerson

L A M B M E AT BA L L S Makes 6-8 tapas portions INGREDIENTS 500g lamb mince 10g fresh mint, chopped 10g fresh coriander, chopped 1 clove garlic, puréed ½ onion, finely diced 2 tsp fennel seeds 2 tsp ground turmeric 2 tsp ground coriander 2 tsp smoked sweet paprika 1 tsp chilli powder 1 tsp ground cumin 1 tsp ground all spice salt freshly ground black pepper

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METHOD Preheat your oven to 180C/ Gas 4. In a large bowl, combine all the herbs with the garlic and onion. Add the lamb mince and combine. Add the spices, season and mix well. Take a ping pong ball-sized piece of the mixture and form it into a ball. Continue until you have used up all the mixture and place balls on a greased oven tray. Cook in the oven for approx. 10-12 mins (depending on ball size).


MAKE IT

STEAK RIBEYE WITH CHIMICHURRI Makes 4-6 tapas portions INGREDIENTS 110ml red wine vinegar pinch salt 3 cloves garlic, finely chopped 1 shallot, finely chopped 1 red chilli, finely chopped 1 handful of flat parsley, finely chopped 2 tbsp fresh oregano, finely chopped 165ml extra virgin olive oil 300g ribeye steak METHOD For the chimichurri, combine vinegar, salt, garlic, shallots and chilli in a bowl and leave to stand for 10 mins. Stir in the parsley and oregano and then, using a fork, whisk in the oil. For the steak, add a drizzle of oil to a griddle pan on a fairly high heat until smoking. Add the steak and cook for approximately 2 mins on each side for rare and 3½ mins for medium. Remove from the pan and rest for as long as the steaks have been cooking. To serve, slice steak and top with the chimichurri.

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MAKE IT

CHORIZO AND BLACK PUDDING CROQUETTES Makes 8 croquettes INGREDIENTS 100g chorizo 200g potatoes 100g black pudding salt freshly ground black pepper 50g flour 4 eggs 100-200g breadcrumbs METHOD Dice the chorizo and cook in a nonstick frying pan over high heat, stirring occasionally, for 3 mins or until crisp. Transfer to a plate lined with paper towels. Bring a pan of salted water to the boil. Peel and chop the potatoes into small chunks and add them to the pan. Cook the potatoes until tender but still firm (approx. 15 mins). Drain the potatoes and mash them (don’t add anything to the mash as this will make it harder to mould). Add the chorizo and black pudding and stir into the mash. Season well. Taking a tablespoon of mixture at a time, roll the mix into 8cm croquettes. Put the flour, beaten eggs and breadcrumbs onto separate plates. Roll each croquette in flour and shake off any excess. Dip each croquette into the beaten egg then into the breadcrumbs – repeat the last two steps to make sure there are no gaps in the coating. Deep fry the croquettes at 160C for 6-10 mins (depending on size). You can also fry the croquettes in a pan to colour the breadcrumbs and then cook them in an oven set to 180C/Gas4 for 10 mins. Once the croquettes are cooked, place them on some kitchen paper before serving with garlic or lemon mayo.

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MAKE IT

S PA N I S H T O R T I L L A Makes 16 tapas portions INGREDIENTS 2 white onions 6 garlic cloves 10 eggs salt freshly ground black pepper 120ml double cream 4 large potatoes, peeled and thinly sliced 40-60g goats’ cheese METHOD Preheat your oven to 160C/Gas2. Sweat the onions and garlic in a pan with a little butter until caramelised. Crack the eggs into a mixing bowl, season with a tiny pinch of sea salt and black pepper then whisk together. Continue whisking while adding the cream slowly. In a big pan, create a layer of potato then add a layer of onions, garlic and goats’ cheese before pouring over some of the egg mixture. Repeat until you make about four layers (this will depend on the size of your pan). Cook in the oven for approx. 45 mins (the cream will lightly brown and look set when it’s cooked).

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THE GRAZER

Cherry baby This month, The Grazer, aka Anna Hedworth of Cook House, Ouseburn, Newcastle, is mostly eating cherries It’s cherry season! I love cherries, being particularly partial to a black cherry ice cream, a maraschino cherry at the bottom of a strong cocktail, cherries in a bakewell, or morello cherry jam on toast. There are big boxes of cherries in the Grainger Market for £2 at the moment, so it really would be rude not to... So I thought I’d share two simple recipes.

The cherry and almond cake is my take on a bakewell, in simple form. The pickled cherries, meanwhile, are inspired by a Diana Henry recipe. They go very well with a plate of cheese and are also good with things like chicken liver paté, terrines and cured meats. Enjoy cherry season while it lasts...

IT’S GETTING HOT UP HERE... Come on over for Summer lunches, garden gigs, al fresco feasting and chef’s demos at The Gatehouse. Medieval character meets contemporary comfort. Good Pub Guide’s Inn of the Year 2018. Lord Crewe Arms • Blanchland • Northumberland • DH8 9SP T: 01434 677 100 • E: enquiries@lordcrewearmsblanchland.co.uk W: lordcrewearmsblanchland.co.uk t: Lord_Crewe_Arms • f: LordCreweArmsBlanchland

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THE GRAZER

PICKLED CHERRIES For a 1 litre jar INGREDIENTS 500g cherries 350ml white wine vinegar 400g caster sugar 4 cloves 1 cinnamon stick pinch chilli flakes 10 black peppercorns METHOD Leave the cherry stones and stalks on, which avoids a lot of faffing about and makes them easy to eat and pretty to look at in the jar. Heat the white wine vinegar with the caster sugar, cloves, cinnamon stick, chilli flakes and peppercorns, stirring so the sugar doesn’t stick to the bottom of the pan. Bring to the boil and then add the cherries for 2 mins. Scoop the cherries out into a 1 litre sterilised jar. Then continue to boil the liquid until it is a bit more syrupy, just for 5 mins or so, then pour over the cherries. They should sit for a week or so before you eat them and will still be good after a year, becoming increasingly intense with time.

CHERRY AND ALMOND CAKE INGREDIENTS 2 handfuls cherries 150g butter 225g self-raising flour 225g caster sugar 1 tsp baking powder 2 eggs ¼ tsp almond essence METHOD Halve and stone the cherries and line a regular cake tin with greaseproof paper. Heat your oven to 160C/Gas 3. Melt the butter in a pan and set it aside to cool slightly. Combine the flour, caster sugar and baking powder in a bowl. Then beat 2 eggs and the almond essence together in another small bowl. Finally, combine the flour mix, butter and egg mix. Bring it together with a spatula to make quite a thick batter-like consistency and keep mixing until it is smooth. Then add ¾ of the mix to the cake tin and spread it out (you will think it seems like not very much but don’t worry). Then lay the cherries over the mix in an even layer and add the final ¼ of the mix to the centre of the cake on top of the cherries. Quickly pop it in the oven and bake for 50 mins.

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the

pAvilion cosmopolitan bar and grill located just off the A19

food served daily 2 hot drinks 2 cask ales 2 kids’ menu hotspur north, bAckworth, newcAstle upon tYne, ne27 0fg

0191 2680711

www.sjf.co.uk


DRINK!

Drink pink Ever been stumped about how to make the most of your summer rosé? No, we thought not, but just in case, here are our favourite tips and tipples for summer’s favourite wine…

WIT H PIM M’S For beautiful simplicity, simply mix equal quantities of Pimm’s and rosé wine and serve over ice with a twist of orange. Easy!

M AK E A R O SE MAR G AR I TA Run a lime wedge around the rim of a cold glass and dip in salt. Fill with ice, squeeze a wedge of lime over, add 120ml rosé wine, 30ml white tequila, 15ml triple sec, stir and serve.

M AK E A F R O SÉ # 1 To make this grown-up slush, freeze a bottle of rosé wine in ice cube trays overnight or for 8 hours. Put 300g strawberries and 1 tbsp sugar in a food processor and leave for about 10 mins. Add 60ml vodka, 2 tbsp grenadine and the rosé cubes from the freezer and blend until smooth. Pour into glasses and garnish with strawberries and mint leaves.

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THE ONLY AUTHENTIC ITALIAN GELATO PRODUCER AND WHOLESALE SUPPLIER IN THE NORTH EAST

We make our gelato daily using fresh local milk, double cream and the finest italian flavourings with more than 30 flavours and different sorbets • Gluten Free • Free Delivery

E AT R O SE WI N E CH O C O L AT E You can visit us at our Ice Cream Parlour in Blyth: Ciccarelli’s Ice Cream, Links Road, Blyth, NE24 3PL Tel: 01670 797 428 www.ciccarelli.co.uk Contact of Factory: Ciccarelli Artisan Gelato, Unit 1 South Nelson Industrial Estate, Cramlington, Northumberland, NE23 1WF Tel 01670 590033 www.ciccarelligelato.co.uk

The LA-based artisan chocolate maker Compartés makes a delicious pink chocolate bar created by infusing white chocolate with rosé wine. The bar comes in at $9.95 and the lovely folks at Compartés ship worldwide. Buy it here www.compartes.com

SI P I T I N A S AN G R I A Bring 60ml water and 80g sugar to the boil in a small pan, stir until the sugar has dissolved and set aside to cool. Add to a jug with 1 bottle rosé wine, 115ml peach liqueur, 250ml peach juice and slices of peach, strawberries and raspberries. Serve cold over ice.

M AK E A F R O SÉ # 2 For a quick frosé, put a scoop of strawberry sorbet in a martini glass or champagne saucer and top with sparkling rosé and fresh berries.

Delicious Homemade Food & Cakes, with Daily Specials Breakfast, lunch & afternoon teas. Sit in or take away! See our menu & more @ www.janskitchen.co.uk

Open 7 days Mon-Fri 8am-4.30pm Sat & Sun 9am till 4pm

T: 01661 823902 M: 07715 841163 13A Bell Villas, Ponteland, Newcastle upon Tyne NE20 9BD

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M AK E PI N K L EM O N AD E Bring 60ml water and 80g sugar to the boil in a small pan, stir until the sugar has dissolved and set aside to cool. Add 60ml lemon juice and 250ml cold water to the sugar mixture and refrigerate until cold. Mix with 250ml chilled rosé wine and serve.

ENJOY A SPR I T ZER In a large jug, mix 1 bottle rosé wine, 500ml sparkling water, 250ml cranberry juice, the juice of 1 lime and 50g sugar and stir until the sugar dissolves. Chill and serve over ice garnished with slices of lime.


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KITCHEN KIT

Sun days This month’s kitchen kit is devoted to the flavours and colours of summer. Long may it last...

CR A CK ER S

A fine cheese deserves a fine cracker. These Fine Cheese Co Lemon, Sea Salt and Extra Virgin Olive Oil crackers and Walnut, Honey and Extra Virgin Olive Oil crackers are £2.89 a box at Blagdon Farm Shop, Milkhope, Berwick HIll Road, Seaton Burn, Newcastle NE13 6DA, tel 01670 789 924, www.theblagdonfarmshop.co.uk

P OUR YOU Give your breakfast table a touch of rustic charm with this beautiful chicken design jug by Neptune, £17 at Bradley Gardens Sled Lane, Wylam, NE41 8JH tel 01661 852 176 www.bradley-gardens.co.uk

HAPP Y APPL E

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Fruitful Durham make and sell jams, cordials, chutneys and other fruit products from local fruit trees – what better reason than to enjoy this Durham apple juice, £4.25 at Broomhouse Farm, Whitton Gilbert Co Durham, DH7 6TR tel 0191 371 8382 www.broomhouse durham.co.uk


KITCHEN KIT

FRUIT Y The closest you can get to homemade, Dr Will’s all-natural tomato ketchup contains only naturally occurring sugars from tomatoes and dates. Beyond delicious, it’s £3.95 at Carruthers & Kent, Elmfield Road Gosforth, Newcastle, NE3 4AY tel 0191 213 1818 www.carruthersandkent.com

CHEE S Y D OE S IT Serve cheese in style with this beautiful cheeseboard, £11.50 at The Deli Around The Corner Hotspur Street, Tynemouth, NE30 4EE, tel 0191 259 0086, www.thedeliaroundthecorner.co.uk

P OD UP Goodbye disposable coffee cups, hello stylish Grunwerg Drink Pods, £7.99 each at Pumphreys Blaydon, tel 0191 414 4510 www.pumphreys-coffee.co.uk

… AND TONIC

GIN…

We take our gin seriously here at appetite, which is why we have invested in a set of these Pasabahce vintage balloon glasses which each hold very nearly a pint. Hic! £3.95 each at Stangers, Brentwood Ave, Jesmond Newcastle NE2 3DH, tel 0191 281 8563 www.stangerscookshop.co.uk

WE ’RE JAMMIN’

The excellent PureKnead bakery in Whitley Bay isn’t just for gorgeous bread and cakes. Try the jams and relishes, which include Lemon Curd, Chilli & Red Pepper jam and Chocolate & Raspberry jam, all £3.50 at PureKnead Park View, Whitley Bay, NE26 3QW tel 07964 864 181, www.pure-knead.co.uk

If you’re going to drink gin this summer, can we recommend you make it a local one, like this Hadrian’s Wall gin, which is infused with lovely Roman botanicals and is 40%ABV and £38 at Daniel Farm, Sled Lane Wylam, tel 01661 853 849 www.facebook/danielfarmwylam

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THE HASTINGS

BAR & DINING

COME AND JOIN US FOR GREAT FOOD, GREAT ENTERTAINMENT & GREAT COMPANY.

OLIVES AT THE STATION WHITLEY BAY Bar, restaurant and venue hire

SOMETHING SPECIAL TO CELEBRATE?

Situated within the Victorian Metro Station. A family run restaurant serving breakfast , lunch & drinks. Fully licensed.

Why not book our private dining room. Also available for meetings. Wheatridge Row, Seaton Deleval, Northumberland NE25 0QH Tel; 0191 237 6868 www.thehastingsarms.com

Serving beautiful homemade food in gorgeous surroundings. Whitley Bay Metro Station, Whitley Bay, NE262QT 0191 4471313 Monday - Saturday 9am - 6pm www.olivesatthestation.com

SEAFRONT SETTING ON CULLERCOATS BAY • Varied breakfast, lunch & early dinner menu • Home cooked Sunday lunches • Vegetarian and gluten free options available • Functions catered for • Relaxed atmosphere • Wheelchair access and facilities • Very family friendly • Dogs welcome inside (tiled floor area) • Illy Coffee / Ringtons teas • Wine list and draught ales from Cullercoats Brewery Coffee/tea with a scone/teacake/cake deal available for £3.50

Bacon or sausage stottie with a pot of tea or filter coffee deal for £4.95

6/7 Victoria Crescent, Cullercoats NE30 4PN Tel: 0191 251 1699 Opening Hours - Closed Monday (except Bank Holidays), Tuesday 10:30am until 5pm, Wednesday 10:30am until 11pm, Thursday 10:30am until 11pm, Friday & Saturday 9:30am until 11pm, Sunday 9:30am until 5pm

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SPECIAL FOCUS

Sea you at the coast We visit Tynemouth, Whitley Bay and North Shields to sample the very best of the coast’s delis, cafés, restaurants and food producers

BODA HOME The appetite team love nothing more than a mooch around an independent shop full of local produce and unusual goods, and Boda Home in Whitely Bay is a favourite for its selection of local food, organic wines, craft ales and quirky home accessories. If, like us, you struggle to make up your mind when you’re surrounded by choice, pick up one of the fantastic hampers filled with carefully chosen selections from the likes of Allendale Brewery, Durham Gin, Whitley Bay Gin, Snowdonia Cheese Company, Tracklement Co condiments and more. An absolute gem. Boda Home, Whitley Road, Whitley Bay NE26 2NE, tel 07542 244 716 www.bodahome.co.uk BROWN’S SALT HOUSE There’s something for everyone at Brown’s Salt House in Cullercoats, from light lunches to quality fish and chips. For those walking the coast, there’s

good coffee and plenty of cakes on offer too, while Sunday lunch here comes highly recommended. Brown’s Salt House, Victoria Crescent Cullercoats, NE30 4PN, tel 0191 251 1699 www.facebook.com/brownssalthouse COAST KITCHEN & BAR This cool seaside kitchen is home to a delicious range of bar bites, small plates and flatbreads. The brunch menu features eggs served every way imaginable, healthy granolas and indulgent American waffles. The weekly changing daytime specials menu may include smoked haddock with sag aloo and coconut cream sauce, and in the evenings you’ll find fresh fish and seafood alongside flatbreads, Aberdeen Angus and vegan burgers, and sharing boards stacked with hams, sausage, olives, cheeses, oysters and more. Coast Kitchen & Bar, Front Street Tynemouth, NE30 4BP, tel 0191 257 7257 www.coastkitchenandbar.co.uk

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SPECIAL FOCUS

PureKnead

COOK & BAKER The wonderful Cook & Baker delicatessen is filled with local produce including rustic breads and bakes from the brilliant FAB Bakery, whose range includes an amazing New York deli rye, a wonderful panmarino and cinnamon buns. Fresh produce includes local free-range eggs, heritage tomatoes, local fruit and veg, Northumbrian cheese and masses more. Cook & Baker Queensway, Tynemouth, NE30 4NA tel 07905 367 457, www.facebook.com/ pg/cookandbakertynemouth THE COTTAGE KITCHEN The Cottage Kitchen in Whitley Bay is home to proper home cooking and has been a go-to for comfort food on the coast for 50 years. The menu is full of hearty fare including all-day breakfasts, hot stottie dips and mini stotties alongside sandwiches and daily specials. Listed in Trip Advisor’s Hall of Fame having won a Certificate of Excellence in each of the last five years, it also serves up a top-notch cuppa. The Cottage Kitchen, Countess Ave Whitley Bay, NE26 3PN, tel 07530 101 186, www.facebook.com/CottageKitchen-150235811683424

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THE DELI AROUND THE CORNER The Deli Around the Corner is filled with treats, from fresh bread and patisserie to local meat and poultry, cheese and hundreds of carefully chosen products from local artisans including TR Johnsons, North Chocolates, Tynemouth Honey and Mordue Brewery. Fresh sandwiches, homemade soups and salad boxes make for a lovely lunch while the traybakes, cakes, scones and treats are perfect with afternoon coffee. The Deli Around the Corner, Hotspur Street Tynemouth, NE30 4EE, tel 0191 259 0086 www.thedeliaroundthecorner.co.uk DI MEO’S Every trip to Whitley Bay must include a visit to Di Meo’s for traditional Italian gelato. If it’s a bit nippy for ice cream, this family-run retreat serves up good food and coffee too. A coastal gem with a proper Italian family welcome, it’s a must-visit. Di Meo’s, Marine Ave, Whitley Bay NE26 1LX, tel 0191 252 3814 www.facebook.com/DiMeosIceCream DIL AND THE BEAR This quirky café on Tynemouth’s main street serves fabulous homemade cakes, bakes


Two dine for £20 Choose from a delicious selection of flatbreads and sharing boards. Offer includes two dishes and two drinks.

Papa Ganoush, invoking an informal eating experience with a vibrant range of Mediterranean dishes. BOOK ONLINE AND TRY IT FOR YOURSELF

240 Park View, Whitley Bay NE26 3QX

Restrictions apply. Offer available Monday to Friday 3.00pm - 6.00pm.

MAKE EVERY BBQ YOU HAVE THIS SUMMER EXTRA SPECIAL WITH OUR RANGE OF HOMEMADE PRODUCE.

NOW OPEN! The newest addition to the already bustling DID YOU KNOW... We can cater for large events - buffets, parties, summer street party - just ask a member of staff NEW Look out for our Gluten Free Products - so full of flavour you won’t believe it is!

North Shields Fish Quay. Specializing in locallly sourced grilled meat and fish. Alongside we provide luxury bespoke cocktails. Contact | 0191 259 1992

LOCAL BUTCHER WITH OVER 100 YEARS KNOWLEDGE AND EXPERTISE

140 PARK VIEW, WHITLEY BAY, TYNE AND WEAR, NE26 3QN

TEL: 0191 2525250 www.nicholsonsbutchers.co.uk

50b Bell Street, North Shields Fish Quay, NE30 1HF

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FANCY A PIT STOP? STREET FOOD OUTLET PERFECT FOR VISITORS AND BIKERS TO THE COAST

See our Instagram for daily specials. Coffee from Tynemouth Coffee Company

FOXHUNTERS TRADING ESTATE, WHITLEY BAY, NE25 8UG TEL 07733 100 784 FOLLOW IS ON FACEBOOK

ENJOY THE FINEST LOCALLY SOURCED SEAFOOD & SHELLFISH IN OUR RESTAURANT OR SIMPLY ENJOY FISH & CHIPS FROM OUR AWARD WINNING TAKEAWAY. OPEN DAILY: 11:30am till late / Closed Tuesday Longsands Fish Kitchen - 27 Front Street, Tynemouth NE30 4DZ Tel: 0191 2728552 info@longsandsfishkitchen.com www.longsandsfishkitchen.com

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PLEASE SEE OUR WEBSITE FOR SPECIAL PROMOTIONS


SPECIAL FOCUS

and sweet treats alongside a host of unusual and globally inspired dishes across breakfast, brunch, lunch and afternoon tea. These include the wonderful all-day breakfast pie with layers of spinach, sausage, egg, roast onion and tomatoes in puff pastry and a fabulous all-day breakfast mezze featuring feta, za’atar, mint labneh and homemade falafel bites served with lavosh. The cute and moreish baby carrot cakes topped with Cape gooseberries are a Dil and the Bear original. The idiosyncratic decor reflects the fact the owner worked as an interior designer before turning her creativity to baking show-stopping cakes, which are available to order. Soon to be serving a selection of wine and beer. Dil and the Bear, Front Street Tynemouth, NE30 4DX, tel 07709 178 721 DODGIN’S YARD Down on the quayside in North Shields, Dodgin’s Yard Café, Bar and Grillhouse is a fantastic destination for brunch or cocktails. You’ll find a great grill menu in the evenings, the choice including locally bred steaks and brisket. Drop by for cocktails and nibbles,

enjoy Sunday lunch, or dine in style on an excellent midweek meat board for two £26.95 with a bottle of house wine. Dodgin’s Yard, 50B Bell Street, North Shields, NE30 1HF, tel 0191 259 1992 www.facebook.com/DodginsYard GRAND HOTEL If you’re looking for dinner with a view, the Grand Hotel above Tynemouth Longsands is the place for you. The hotel blends Victorian and modern styles while offering excellent food and first-class service. The Brasserie Restaurant is led by Adam Hegarty and serves the fresh local ingredients across a modern British menu. You can also pop in for lunch and enjoy the grandeur of the Drawing Room. Or enjoy a drink in Copperfields real ale pub. Food is served noon-9pm daily. Grand Hotel, Grand Parade, Tynemouth NE30 4ER, tel 0191 293 6666 www.grandhoteltynemouth.co.uk THE GRIND Whether it’s a coffee pit stop on our way home or we’re in need of a light, healthy

Coast Kitchen & Bar

Serving a fresh, homemade and innovative menu using local ingredients. * Breakfast, brunch, lunch and afternoon tea * Extensive cakeaway menu Vegetarian, Vegan and Gluten Free * * Celebration and wedding cakes

* Outside catering service for private or corporate events Soon to be serving a selection of wine and beer to enjoy with your food!

18 Front Street, Tynemouth NE30 4DX • Tel: 07709 178721 Mon-Fri 9-5pm, Sat & Sun 9-5.30pm

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SPECIAL FOCUS

lunch, The Grind Coffee House is a fantastic stopping point. You’ll find coffee from the excellent Tynemouth Coffee Co alongside a daily lunch and breakfast menu including paninis, pittas, high-protein Pots of Gold meals, pasties, burgers, daily lunch specials and more. The Grind Coffee House, Foxhunters Trading Estate, Whitley Bay, tel 07733 100 784, The Grind Coffee House on Facebook THE HASTINGS ARMS The multi award-winning Hastings Arms in Seaton Delaval is home to good beer and great food with a very warm welcome. You’ll find plenty of British classics on the menu plus a few lighter twists like Mediterranean fish stew and there’s also a good Sunday lunch. Try the Geordie Tappaz too - it includes everything from a Saveloy Sarnie to Broon Ale Bhajis and Singin’ Hinnies. The Hastings Arms, Wheatridge Row Seaton Delaval, NE25 0QH, tel 0191 237 6868, www.thehastingsarms.com LONGSANDS FISH KITCHEN With the North Sea a stone’s throw from the front door, it’s no surprise that renowned chef Simon Walsh’s restaurant is dedicated to the best the day’s catch. Walsh fills his menus with the best and the freshest produce of the North Sea, from Lindisfarne oysters to the pick of the day’s catch. Longsands Fish Kitchen is also home to what is officially one of the country’s best traditional fish and chip takeaways, serving up perfect fish and chips to take away at the front of the restaurant.

Longsands Fish Kitchen, Front Street Tynemouth NE30 4DZ, tel 0191 272 8552, www.longsandsfishkitchen.com NICHOLSON’S BUTCHERS A Whitley Bay institution, Nicholson’s has been here for more than 100 years. Now in its fourth generation, the family-owned shop, which was one of the first members of the national Butchers Q Guild, is home to the best local produce and expert advice. The award-winning produce ranges from innovative sausages to pies and pasties while the barbecue selection will rival any in the region. Nicholson’s Butchers, Park View, Whitley Bay, NE26 3QN, tel 0191 252 5250, www. nicholsonsbutchers.co.uk OLIVES AT THE STATION Olives at the Station Bar & Restaurant is a wonderful spot for breakfast, lunch or drinks. Filled with charm, you’ll find the mismatched furniture creates the perfect atmosphere in this old train station, plus an extensive gin selection including some of the finest from the local area. There are also themed food and drink events planned throughout the summer on the large sun-trap terrace (see social media for info). Olives at the Station, Whitley Bay Metro Station, NE262QT, tel 0191 447 1313 www.olivesatthestation.com PAPA GANOUSH If you’re in need of vibrant flavours and colours you’ll be delighted to find street food

Cheese Club WHY NOT BUY A CHEESE CLUB VOUCHER? Vouchers available monthly, bi-monthly or quarterly. As a member you will receive a delicious box of 4 cheeses on the 3rd Wednesday of every month, along with 3 sample tasters of new cheese coming into the shop. The cheeses are selected for their seasonality and general yumminess!

hero Papa Ganoush has set up shop with its own mezze bar in Whitley Bay. The family team of Tom, Tim, Sarah and Terri are serving an eastern Mediterranean menu packed with flavour and brilliant food. Book online via the website. Papa Ganoush, Park View, Whitley Bay NE26 3QX, tel 0191 253 555 www.papaganoush.co.uk PUREKNEAD PureKnead artisan bakery in Whitley Bay is a gem, home to excellent artisan breads and cakes and a very warm welcome. The fresh bread - a white sourdough and a focaccia on our last visit - is excellent, as are the cakes. The Square Mile Coffee is outstanding and you can order a custom cake design, should the fancy take you. PureKnead, Park View, Whitley Bay NE26 3QW, tel 07964 864 181 www.pure-knead.com THE SALUTATION Recently refurbished, The Salutation in Tynemouth is home to the best of craft beer and pub food – whether you’re popping in for brunch or spending an afternoon by the coast. You’ll find something for everyone on the menu, from summer salads of rump steak and halloumi to tapas, stone-baked pizzas, burgers and pub classics. There are also daily offers available – see the website for more info. The Salutation, Front Street, Tynemouth NE30 4BT, tel 0191 296 3936 www.craft-pubs.co.uk/salutation-tynemouth

A Home-From-Home Experience! Known for serving great quality traditional British food using the very best meat in every dish including British Pork and top quality Angus beef. Delicious Sunday Lunches to eat in or takeaway! Fully Licensed with a selection of wines and beers.

Monthly subscription is £25.00

THE COTTAGE KITCHEN Whitley Bay

61 Hotspur Street,Tynemouth, NE30 4EE 0191 259 0086 www.thedeliaroundthecorner.co.uk

1-5 Countess Avenue, Whitley Bay, NE26 3PN Tel:- 07530 101 186 | Open: Tues-Sat 9am -3pm, Sun 10am - 3.30pm

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PureKnead Artisan Bakery sells a range of high quality bread and cakes, all made with quality ingredients and attention to detail and design.

Cook&Baker Artisan breads, fine foods and locally sourced produce. 4 Queensway, Tynemouth, NE30 4NA

T: 07964 864 181 | www.pure-knead.co.uk hello@pure-knead.co.uk 152 Park View | Whitley Bay | NE26 3QW purekneadwhitleybay purekneadwhitleybay

* Fine Foods * Deli * Gourmet Hampers * Specialists in Organic & Natural Wines

Eat Grand

& ENJOY GLORIOUS SWEEPING VIEWS OF THE NORTH EAST COASTLINE. The Grand Hotel is one of England’s finest hotels. Impeccably blending Victorian and modern styles offering superb quality, from casual to sumptuous cuisine and impeccable service - the Grand Hotel has something for everyone! BOOK NOW: (0191) 293 66 66 Grand Parade, Tynemouth, NE30 4ER. www.grandhoteltynemouth.co.uk

74 Whitley Road, Whitley Bay, NE26 2NE T: 0191 251 8274 | facebook & twitter @bodahome.co.uk www.bodahome.co.uk appetitemag.co.uk

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LAST WORD

Richard Allen R O CK L IFFE HAL L What do you eat for breakfast? Scrambled egg on toast with some really good butter. If we’re going out I’ll have poached eggs with smoked bacon and toast – nice and simple. And your go-to guilty pleasure? Dark chocolate, at least 72% cocoa and I have a lot of it! I’m also fond of a burger and have to go for The Warrior at TGI Fridays. What would you choose for your last meal on earth? Tunworth cheese, a good chutney, sourdough and plenty of good craft beer. What can I find in your home fridge right now? We’re not big on stocking up so it’s normally pretty sparse. Right now there’s some smoked bacon, some salad, a block of cheddar and loads of condiments – you can never have enough of them on hand. Which ingredient would you choose if you could only have one? Cotswold Gold smoked rapeseed oil – it’s absolutely cracking and we marinate a lot of our meat in it. You must have loads of recipe books, which is your favourite? I’ve got loads by hundreds of chefs but my go-to has to be The Wizard’s Cookbook by Ronny Emborg, the Danish chef who created a food style he calls the Sensory Kitchen. I love his restaurant [Atera in Tribeca, New York] and the book is filled with so many of his best ideas. It’s one of those books where you want to cook every dish - they all look so good.

Out of all the dishes you make, what’s your favourite? I love working with fish and seafood from the North Sea is superb. I’m also a big fan of Asian flavours and the rib of beef dish on our menu right now is a real favourite, which ticks all the boxes. Who’s the most famous person you’ve cooked for? I was interviewed for a job at Le Gavroche and cooked for Albert Roux, which was a special occasion. He was full of praise after the meal, employed me at The Grand Jersey Hotel and I went on to earn my first Michelin star. What’s your most important bit of advice? Always concentrate on the main ingredient and respect your produce. You can’t polish a turd! What would you be doing if you weren’t a chef? I was all set to join the Royal Marines, but I couldn’t because I have asthma. I’m not really sure what I would have done after that if food hadn’t interested me. If you only had £10 to spend on food, what would you buy? An onion, some good beef mince, salt, cheddar, bacon and a brioche bun. Who gets your vote for greatest cook ever? It has to be David Everitt Matthias. I like his masculine style of cooking and I love visiting his restaurant, the two Michelinstarred Le Champignon Sauvage, in Cheltenham.

Richard Allen is executive chef at Rockliffe Hall in Hurworth, Darlington. Rockliffe Hall, Hurworth-on-Tees, Darlington, DL2 2DU, tel 01325 729 999, www.rockliffehall.com

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Newcastle Farmers’ Market by Grey’s Monument, Newcastle First Friday of every month from 9.00am – 2.30pm

Phone: 0191 211 5542 Email: markets@newcastle.gov.uk

www.twitter.com/Nclmarkets www.newcastle.gov.uk

Classic and contemporary all under one roof Open Monday to Saturday 9am to 5.30pm

Phone: 0191 211 5542 Email: markets@newcastle.gov.uk www.newcastle.gov.uk/graingermarket

@Nclmarkets @GraingerMarketNewcastle

Sunday Quayside Market The Quayside, Newcastle upon Tyne Every Sunday 9.00am – 4.00pm

Phone: 0191 211 5512 Email: markets@newcastle.gov.uk www.newcastle.gov.uk

www.twitter.com/Nclmarkets Newcastle-upon-Tyne-Markets


COMPETITION

Win dinner for four T HE SE ATON L ANE INN, C O DURHAM The Seaton Lane Inn, Co Durham is offering appetite readers the chance win dinner for four people at theis excellent pub with rooms near Seaham. To enter, go to www.appetitemag.co.uk/win and enter your full name and contact information. Closing date for entries is August 30, 2018. Prize to be taken before November 31, 2018. The winner will be drawn at random and notified within three days of the closing date. Oozing style and quirky charm, the recently refurbished Seaton Lane Inn is home to excellent gastropub food served in a laidback setting, a welcoming bar and comfortable boutique-style ensuite accommodation. Close to Seaham, Sunderland and Durham in the village of Seaton, you’ll feel at home no matter when you visit. Famed for its Sunday lunches, the inn holds an AA Dinner Award for its pub food featuring hearty British classics alongside crispy-

based homemade pizza, steaks from the grill and authentic Indian dishes thanks to the inn’s collaboration with TV chef Titu Ahad. The en-suite bedrooms leave a lasting impression for all the right reasons. Statement wallpaper, upholstered headboards, soothing dove-grey hues and subtle metallic finishes feature, and there are pet-friendly rooms available too. For more information go to www.seatonlaneinn.com

Terms & conditions The prize is for the winner and three guests. The date of the prize is to be arranged directly with The Seaton Lane Inn and is subject to availability. The prize is nontransferable and there is no cash alternative. All drinks are to be paid for.

The Seaton Lane Inn, Seaton Lane, Seaton, Co Durham, SR7 0LP, tel 0191 581 2038, www.seatonlaneinn.com

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Appetite #51 – July/August 2018  
Appetite #51 – July/August 2018  
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