Appetite #52 – September/October 2018

ISSUE 52

www.appetitemag.co.uk

September/October 2018

TICKLE YOUR TASTEBUDS...

FREE PLEASE TAKE A COPY

Season of mists ...AND SOME VERY MELLOW FRUITFULNESS inside Steven Murray’s game, set and catch // Dave Coulson’s Great British Menu

Simon Walsh’s monkfish tacos // Anna Hedworth’s apple tart // Simon Hicks’ Aussie tricks

From freshly caught seafood to handmade pasta, The Old Boat House Food Group offers uniquely Northumberland dining experiences for all tastes and occasions

Why not try one of our fantastic venues?

At The Sea Quest

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

/ theoldboathouseamble

WELCOME

Season’s eatings Editor ponders the many and varied uses of a seasonal garden glut How was your weekend? Much on? Lunch out, you say? A mooch around a farmer’s market?

Sounds lovely. Me? Well, we can safely say it was productive. Relaxing, no. Productive to the point of self-professed saintdom? Yes, I think we can say that.

For what else is to be said for two long days peeling, coring, quartering and stewing apples and pears; transforming plums into jam; and painstakingly picking over, washing and thoroughly drying blackberries before creating perfect frozen versions of themselves to be reawoken at a future date and transformed from summer stunners to winter warmers.

Regular readers will know that I am a great believer in nature’s free bounty. I am there with the best of them harvesting woodland and hedgerow for seasonal delights, and friends with overloaded fruit trees come to my door laden with their glut, safe in the knowledge that when they next come for Sunday lunch, they will likely enjoy it served in crumble or pie.

Yet, dear reader, and I say this with a heavy heart, while I thoroughly enjoy the fruits of my labour, I am at that time of year when I am past the point of enjoying the work that goes into all this peeling, coring, freezing and preserving.

‘Just wash, dry and freeze them - it’s easy!’

I chirrup at friends who complain of their blackberries going bad. But there’s no ‘just’ about it when you’ve got sackfuls of the things and you’re having to spend the whole of Sunday afternoon meticulously picking them over, fighting off bugs and caterpillars, only to spend the evening locked in a conveyor belt of trayfuls to be frozen before decanting carefully into numerous bags and boxes for which your freezer has little capacity.

I know, I sound rather more Margot Leadbetter than Barbara Good, but then, truth be told, I am generally more chiffon than denim dungaree.

Until, that is, this time next year, when I will again set about the glut with short-lived enthusiasm. I know, I’m a saint...

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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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

September/October 2018

34

Game, set and catch Steven Murray, head chef at Walwick Hall in Northumberland, cooks up the best of the season

20 Take 5

58 To the bridge

22 Top 10

66 Competition

Doughnuts, dumplings and more

How to use your garden glut

26 The low down

Baking is back...

50 Into the black

Autumn’s best beers

A foodie tour of Corbridge

Win lunch at the Lord Crewe Arms, Northumberland

18 Yes, chef!

Dave Coulson’s Great British Menu

12 Fish dish Simon Walsh’s monkfish tacos

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CLUB

Fancy a foodie offer on us? Look no further than these specials from some of our favourite people.

Simply cut out and keep or print from our website - and remember to quote ‘appetite offer’ when you book.

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

20% OFF H ENDRICK’S GIN

AFTERNOON TEA AFTERNOON TEA MATCHED WITH A TEAPOT OF HENDRICK’S GIN COCKTAIL. NORMAL PRICE £25.95. T&CS APPLY. BOOKING REQUIRED. OFFER AVAILABLE UNTIL NOVEMBER 15, 2018.

DUCK HOUSE, TOWN HALL BUIL DINGS PRINCES STREET, CORBRIDGE NE45 5AD, TEL 01434 634 368 WWW.DUCKHOUSECORBRIDGE.CO.UK

HALF PRICE AFTERNOON TEA Buy-one-get-one-half-price afternoon tea in the Tea Room at Vallum.

Normal price £12. Booking required. Offer available until October 31, 2018.

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

Afternoon tea for two for £15 Enjoy afternoon tea for two for just £15 at The County Hotel. Booking required.

Offer available until October 31, 2018.

The County Hotel, Priestpopple, Hexham, NE46 1PS, tel 01434 608 444 www.countyhotelhexham.co.uk

The

County Hotel

20% OFF LUNCH MENU + A COMPLIMENTARY GLASS OF PROSECCO Enjoy 20% off the lunch menu at Nova, plus a complimentary glass of prosecco every Tuesday-Thursday. Quote ‘appetite offer’ when booking. Offer available until October 31, 2018. Nova, High Bridge, Newcastle, NE1 1EN, tel 0191 261 1800

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novaseafoodgrill.co.uk

CLUB

TWO GENTLEMAN’S AFTERNOON TEAS FOR £30

Enjoy a full gentleman’s afternoon tea for two for just £30. Booking required.

Offer available until October 31, 2018.

Grand Hotel Tynemouth, Grand Parade, Tynemouth, NE30 4ER, tel 0191 293 6666

www.grandhoteltynemouth.co.uk

THREE TAPAS AND SANGRIA FOR £10 AVAILABLE ALL DAY SUNDAY-THURSDAY & NOON-5PM FRI AND SAT. OFFER AVAILABLE UNTIL NOVEMBER 30, 2018.

USE CODE: APPETITE10 WHEN BOOKING. T&CS APPLY.

EL PASO BAR & GRILL, OSBORNE ROAD, JESMOND, NE2 2AN TEL 0191 240 7777, WWW.ELPASOJESMOND.CO.UK

Three chicken fajita tacos for £7 Available all day, every day. Quote ‘appetite offer’ when ordering. Offer available until October 31, 2018.

Los Cocos, Unit 51, Stack, Pilgrim Street, Newcastle NE1 6QE, www.facebook.com/LosCocosstreetfood/

2-4-1 Tuesdays

Available every Tuesday when two people order two starters, two mains and two side dishes. Cheapest main dish is free. T&Cs apply. Offer available until October 31, 2018.

Bombay Street Kitchen, Kells Lane, Gateshead, NE9 5HY, tel 0191 491 4343 www.thebombaystreetkitchen.com

Lunch for £13.50, Dinner for £15 Three-course lunch (noon-2pm) £13.50 (normally £16.95) and three-course dinner (6-7pm) £15 (normally £17.95). Available Mon, Tues & Weds.

Offer available until October 31, 2018. Booking essential, please quote ‘appetite offer’.

Bouchon Bistrot, Gilesgate, Hexham, NE46 3NJ, tel 01434 609 943, www.bouchonbistrot.co.uk

10% off Christmas events Early bird discount of 10% for appetite readers for the Murder Mystery Dinner & Party Dec 1 (£33.75pp), Christmas Dinner & Disco Dec 15 (£22.50pp) or New Year’s Eve Gala Dinner with Entertainment Dec 31 (£58.50). Must book and pay deposit before October 31 to redeem discount. T&Cs apply.

The Coquetvale, Station Road Rothbury, NE65 7QH tel 01669 622 900, www.coquetvale.co.uk

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ENJOY A SLICE OF COUNTRY LIFE

TEA ROOM The perfect spot for breakfast, lunch, afternoon tea and Sunday Roast.

Serving Kellys Ice-cream, Ice-cream Sundaes, Waffles and Slush.

Licensed to serve Alcohol.

FARM SHOP Offering a selection of local produce, jams & chutneys.

A good range of craft beers and Artisan Gin. BUTCHERY Our butchery is stocked with our own fresh and locally sourced meats.

MIX & MATCH ANY 3 TRAYS FOR ONLY £10 Chicken fillets, rump fillets, braising steak, mince, pork steaks, sausages, burgers, whole chicken, pork joints & more!

Sled Lane, Wylam Tel: 01661 853849 www.danielfarm.co.uk OPEN: Mon-Fri 9.30am-4.30pm Sat & Sun 9.00am-4.30pm

Stella Road, Blaydon on Tyne, Tyne & Wear NE21 4LU / Tel: 0191 413 2921

www.michelangelorestaurants.co.uk

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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..?

G LOBE AR T ICHOK E S

They look bizarre, but grill, steam, stuff or bake them and they will reward you in spades. Try these: Steamed and dipped: Slice off the top 5cm or so, trim the spiky tops of the remaining leaves and pull off smaller leaves near the stem. Trim the woody end of the stem and peel the rest of the stem with a potato peeler. Rinse well. Put a couple of inches of water in a large pan with a couple of peeled garlic cloves, a slice of lemon and a bay leaf. Put in a steaming basket over the water, cover, bring to a boil, reduce to a simmer and steam for 30 mins or so until the outer leaves can be pulled off. To eat, pull off each leaf, dip the fleshy end in melted butter or mayo, scrape your teeth along leaf to remove the tender bit and discard the rest.

Inside, there are tender leaves with purple tips – eat the paler bits of these, then scrape out the hairy ‘choke’ covering the heart, dice the heart and eat pieces dipped in melted butter or mayo.

Hearts in oil: Halve artichoke horizontally and scoop out choke.

Drizzle with olive oil and lemon juice, season with salt and pepper, lay on a roasting tray cut side down, drizzle oil over and roast in a hot oven at 200C/Gas 6 for about 30 mins. Eat the tender bits of the leaves warm with mayo, remove heart, leave to cool then store in a sterilised jar with olive oil and a couple of garlic cloves.

PS: Jerusalem artichokes are something else entirely! Like little potatoes with a nutty flavour, boil or steam and serve with butter.

THOU SHALL HAVE A FISHY Check out these bad boys, driven into our editor’s fair hands in the shallows by a shoal of mackerel at dusk one evening in the Scottish Highlands. Never one to pass up the opportunity of free food, the kids were despatched to collect as many as possible, while the ed retreated to their holiday cottage, washed off the sand, patted them dry and shallow fried them in a hot pan with a little olive oil, garlic and fresh lemon. Next time, we’ll get the mackerel too..!

PETE’S PLOT

A recent trip to The Lord Crewe Arms, Blanchland took us down to Pete’s Plot – home to ingredients for the kitchen and abuzz with insect friends and customers, who are encouraged to mosey on down to see where the produce on their plate is raised. Green - in more than one sense of the word.

Lord Crewe Arms, Blanchland DH8 9SP, tel 01434 677 100 www.lordcrewearmsblanchland. co.uk

TOP T WEE T S

Purple Pilchard (@PurplePilchard): Getting wet tread tyres fitted as I type, because as we know, top-notch ice creams and sorbets aren’t just for Summer - PICK OF THE PUDS all year round @beckleberrysltd Fire & Dough (@FireandDoughUK): Thank you @appetitemaguk for including us in their collection of the region’s best pizza spots! Among some great company here #pizza #northeast #newcastle #northumberland

Kevin Gibson and Nicky Rogerson (@kgphotoinfo): Thank you @appetitemaguk #Photography #FoodPhotography #food #FoodInnovation #foodies

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

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

For authentic Mexican food – Look no further...

Los Cocos - an authentic Mexican street food Taqueria and more, serving proper corn tortillas made from scratch every morning, along with delicious salsas and fresh ingredients.

First Floor, STACK Container Village – Pilgrim Street, Newcastle.

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

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 SEP T EMBER OYSTERS Best eaten as God intended them – freshly shucked and served with zap of lemon and a dash of Tabasco. Our region’s own Lindisfarne oysters are among the best in the world.

MORPE T H F O OD & DRINK FE S T I VAL DATES: OCTOBER 6&7 This year’s Morpeth Food & Drink Festival promises more than 100 food and drink stalls as well as stunning street food, demonstrations from some of the region’s best chefs plus Masterchef finalist Lorna Robertson. There is live music and kids entertainment, entry is free, as is the park and ride. For more info visit the website. www.moreinmorpeth.co.uk/food-drink-festival

CHRIS TMA S AT BR O CK SBUSHE S DATES: NOVEMBER 8-11 & DECEMBER 8-9 Brocksbushes has Christmas covered with two big festive events. The annual Christmas Fayre takes over November 8-11 with three huge marquees filled with gifts, food and wine in addition to the usual buzzing atmosphere at the tea room and farm shop, which are both open all day.

A Christmas Tasting Weekend follows December 8-9 with the chance to sample the best Northumbrian produce ahead of your big feast.

Free entry and parking for both events. tel 01434 633 100, www.brocksbushes.co.uk

OL I VE S RUM & GIN FE S T I VAL DATES: OCTOBER 5-6 Olives at the Station, Whitley Bay is hosting its first Rum & Gin Festival with local spirits and a few from further afield available Friday October 5, 3pm-9pm and Saturday October 6, 2pm-9pm. Tickets £10 inc festival glass at: www.bookwhen.com/ olivesatthestation

C ORBRID GE F O OD & DRINK FE S T I VAL

VENISON Wild meat is leaner and tougher than farmed, so slow cooked is generally the way to go. Mrs Beeton marinades 4 venison steaks in 300ml red wine, 2 tbsp olive oil and 2 tsp red wine vinegar, then sears floured steaks before casseroling with onions, vegetables, stock and a little of the marinade.

FIGS Generally flown in from the Med, you can get British-grown figs, particularly after a hot summer like the one we’ve just had. Enjoy fresh and naked or drizzled with honey, thyme and pistachios and roasted then topped with a dollop of crème fraîche.

O C TOBER SQUASH Squash and pumpkin flesh is great roasted with garlic and sage, perfect in a Moroccan tagine. Also superb in a rich, hearty soup topped with fried bacon lardons.

GIROLLES Wild mushrooms are all wonderful at this time of year, and girolles are among our favourites. Pan fry with smoked bacon and stir through fresh pasta, or use them to add a deep, peppery kick to mushroom risotto.

MUSSELS So good for you and easy to source sustainably, steam in a shallot broth with garlic and fresh parsley and serve with chips and mayonnaise, just as the Belgians do.

DATES: OCTOBER 4-7 Celebrate some of the best food and drink in the region at Corbridge Food & Drink Festival which includes food events, special offers, chef demos, music and more over four days. www.visitcorbridge.co.uk

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FISH

MONK FISH TAC OS Simon Walsh, chef/patron at Longsands Fish Kitchen, Tynemouth, works within walking distance of North Shields Fish Quay, where he sources the best of the day’s catch. Longsands, Front Street, Tynemouth, NE30 4DZ, tel 0191 272 855, www.longsandsfishkitchen.com

Serves 2 INGREDIENTS 12 tortillas (15cm) Toppings: ½ small white cabbage, shredded 1 avocado, stoned, peeled, sliced Cholula hot sauce Crema: 3 tbsp mayonnaise 3 tbsp soured cream Salsa Mexicana: 2 large tomatoes, seeded, diced ½ red onion, finely diced handful chopped coriander 1 green chilli, finely diced ¼ tsp salt juice of 1 lime Batter: 200g plain flour pinch salt ½ tsp baking powder 275ml ice cold Corona lager Monkfish: 600g monkfish fillet, trimmed 100g seasoned flour 1ltr vegetable oil

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METHOD Warm tortillas in a dry frying pan or microwave. Prepare toppings – shredded cabbage, diced avocado and hot sauce - and set aside. Mix mayo and soured cream for the crema and set aside. For the salsa, mix all the ingredients in a bowl, starting with half the lime juice and adding more to taste. For the batter, sift flour, salt and baking powder into a bowl and whisk to incorporate the beer until smooth. Cut fish into strips about 1cm thick and heat oil to 190C in a pan or fryer. Dip fish in the seasoned flour, shake off excess, dip into the batter and fry in batches for 2–2½ mins until crisp and golden. Drain on kitchen paper, sprinkle lightly with salt, and serve immediately in warm tortillas with the toppings on the table so your guests can help themselves.

S TA R T E R S

Light bites IT ’S A WR AP We love a big fat burrito, and news that the excellent Zapatista Burrito Bar is branching out into Durham means the love gets to spread further. Legend of Newcastle’s street food scene with sites on Ridley Place and Grainger Street in the city, the new Zapatista stop opens on Elvet Bridge in Durham in September. www.zapatistaburrito.com

NE W RE CRUIT Former North East Young Chef of the Year Alex Walker has joined the skilled kitchen team at The Patricia, the Michelin Guide bistro in Jesmond, Newcastle run by former River Café boy Nick Grieves.

Winner of the title in 2016, Alex says: “The Patricia is exactly my kind of restaurant - the food is high quality but not pretentious, the atmosphere is fun yet relaxed and the wines are so different to anything else around here.”

The Patricia, Jesmond Road, Jesmond, Newcastle, NE2 1JY tel 0191 281 4443, www.the-patricia.com

S TA R T E R S

IN THE GARDEN

T HE HUNGR Y C AT ERPIL L AR Vicky Moffitt and her husband Peter own Vallum, the food destination and wedding venue on Hadrian’s Wall, near Newcastle, where tea room and wedding guests enjoy the produce of the garden. Vallum, Military Road Newcastle, NE18 0LL, tel 01434 672 652, www.vallumfarm.co.uk

FE AT HERING SOME NE S T S Congrats to the Feathers Inn in the Tyne Valley, which has been named Best Local Restaurant for the North East by the Good Food Guide 2019. Deservedly renowned for superb regional produce served up in a proper country pub with cask ale and good wine, Rhian Cradock and Helen Greer’s commitment to local suppliers and ethical, sustainable food is part of the fabric at this village pub.

Well done also to Michelin-star holder James Close, whose Raby Hunt Restaurant near Darlington is listed in the top 50 in the UK by the Guide, which is out now.

The kitchen garden is in its element at the moment with beans, kale, chard, beetroot, carrots, lettuce, courgettes, cucumber, tomatoes, herbs and more. Ivan has done an amazing job keeping on top of the considerable watering and weeding - thank you Mr Robson!

It’s such a pleasure to save picking the veg until the day of a wedding, and couples frequently see the chefs harvesting food for their own banquet. Ivan is often seen harvesting and delivering to the tea room, particularly in time for Sunday lunch, which is always busy with folk who tell us they love the fact that they can see the food yards covered from garden to plate.

We did have a hitch this weekend... the kale was so infested with caterpillars that we couldn’t use it. We washed and shook, but it was an impossible task - and who wants a bright green caterpillar in their wedding breakfast? Luckily, the baby courgettes were plentiful, and so tasty roasted with ground garlic and olive oil until the edges went crispy, and they

were quite a hit. We received great feedback on the pies too, which are made with meat from North Acomb Farm.

The celeriac crop is bounding along. We usually harvest that in Jan/Feb but I can’t see it taking that long. We planted as early as we could this time - earlier than normal using seedlings from Delflands - and it’s great to have something to look forward to from our own living larder in the cooler months.

After losing a broody hen to a visiting (out of control) dog last month, one of our remaining hens has had chicks. They have grown so quickly and their favourite place is the old veg patch earth in the kitchen garden, where their white feathers stand out against the vivid green.

It was such a battle keeping all the veg watered and the grass green during the heat so it’s great now to have a bit of rain and see the land start to flourish again. And – the cherry on the top – the cherry crop was awesome this year. Enjoy the beginning of autumn…

HOT OFF T HE PRE S S News reaches us of a new Papa Ganoush Kitchen in Jesmond, Newcastle. Set to join Peace and Loaf, The Patricia, Dene’s Deli and Rehills in the food-lovers’ suburb, the new Papa Ganoush will serve up the Eastern Mediterranean flavours it’s renowned for with plenty of light, healthy options to eat inside or out. There will be takeaway too, including many of the salads and dishes that have wowed during the Papa Ganoush pop-up at Fenwick Food Hall over the past two years. Keep an eye on social media – Twitter & Instagram @PapaGanoush1 and on Facebook. www.papaganoush.co.uk

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FOOD HEROES

S TA R T E R S

Star turns

Following 65 days of judging, many of the North East’s best food producers have been rewarded in the prestigious Great Taste Awards. Doddington Cheese from Northumberland and Craggs & Co flour from Co Durham won three-star accolades, while Blagdon Farm Shop, Spureli, Di Meo’s, Ringtons and Fentimans were among the two-star prizes. We can’t list them all here, so here’s a rundown of the North East’s double star winners: CO DURHAM Clervaux Artisan Bakery & Café Clervaux Country Sourdough Craggs & Co White Spelt Flour Embleton Hall Dairies Durham Butter Parlour Made Mordon Blue The Birch Syrup Company North Pennine Birch Syrup NORTHUMBERLAND Credence Brewing Kaamos Imperial Stout; Porter Coffee & Kin Tea & Kin green tea Doddington Dairy Cheese Admiral Collingwood; Berwick Edge; Cuddy’s Cave; Capability Brown Fentimans Valencian Orange tonic water Moorhouse Farm Shop Genoa cake Spurreli Ice Cream Celebration Strawberry TYNE & WEAR Beckleberrys Chocolate and Ginger Kremette Blagdon Farm Shop Venison faggots Crazy Fred’s Lime and Coconut chutney Di Meo’s ice cream Hazelnut; Pistachio Fairley’s Fine Condiments Super Hot Biltong It’s All Good Manomasa Serrano Chilli & Yucatan Honey tortilla chips J&H B Ibbitson Anglo Italian sausages Ringtons Single Origin Darjeeling tea; Breakfast loose tea; Traditional Valley View loose tea; Green Jasmine tea; Earl Grey 50s; Triple Certified coffee beans Traidcraft Eat Your Hat organic dark chocolate with Sri Lankan turmeric & black pepper

BOX PARK S TACK S UP Street food served from shipping containers is all the rage, don’t you know, and after some months of anticipation, Newcastle’s container village, Stack, has opened with some great food and drink on offer.

A tour of the Pilgrim Street site reveals street food from established names including Hatch 76, Lebanese food from The Bake One, Mexican street food from Los Cocos, subs and salads from Hungry Vegan, Italian street food from Eatali, plus Black Storm Brewery’s excellent Beer Box and wine specialist Fourteen Drops.

There’s Sushi Me Rollin, Texas Smokers, Cluck Cluck Moo, Manhua Cha, Coffee Yolo, Beacon Burgers, Stixs, Gill’s Fish & Chips and Lost & Found among the crowd, while at the heart of the space is seasonal gin hot spot The Enchanted Garden, which will give way to Hadrian’s Tipi later this year. Stack, Pilgrim Street, Newcastle NE1 6QE, www.stacknewcastle.com

For a full list of winners go to www.greattasteawards.co.uk

PL A S T IC -FREE FANTA S T IC

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The folks at NU TO GO in Gateshead are replacing traditional takeaway boxes with plant-based packaging.

Chloe Wilson and Darren Appleton launched their healthy food café and takeaway earlier this year, providing nutritious food with minimal carbon footprint and waste output. As well as sourcing meat and vegetables locally, they’re now using plant-based cornstarch packaging that looks like regular plastic but is 100% biodegradable and compostable, which means guilt-free takeaways for us.

NU TO GO, High Street, Gateshead, NE8 1BW, www.nutogo.com

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.

A P P E T I T E P RO M O T I O N

Savour the flavour of Taste Durham Month

T

he secret ingredient to the perfect break is enjoying great food and drink, and you’ll be spoilt for choice with what’s on the menu this October in Durham.

We’re celebrating Taste Durham Month during the heart of harvest, when there is an abundance of boundless local produce across the county.

Today the county is home to a variety of innovative local producers, including award-winning cheese makers, artisan bakers, brewers, distillers, butchers and farmers. Get a true taste of Durham by stocking up at one of the county’s idyllic farm shops, organic farmers markets or foodie events.

If you’re planning on exploring Durham’s great outdoors during your break, what better than enjoying a hearty lunch in a friendly pub along the way, or take some time out and indulge in a tasty homemade treat at a cosy café

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or tearoom. After a busy day exploring Durham’s heritage and award-winning attractions, you can also enjoy an evening of fine dining at one of the county’s hand-picked, award-winning restaurants, renowned for their local produce where chefs are passionate about delivering the freshest ingredients, a lot handpicked from their own kitchen gardens, field to fork.

Enjoy great food and drink in the shadow of Durham City’s UNESCO World Heritage Site, or break up your day by relaxing in one of the city’s many coffee shops. Feast your eyes on the breathtaking views of the Durham Dales as you tuck into Taste Durham accredited local produce in amazing locations. And in the Vale of Durham and Durham Coast you will find award-winning eateries and more fantastic foodie experiences.

And in the Vale of Durham and along the Durham Heritage Coast you will find award-winning eateries and more

fantastic foodie experiences. And to take your taste buds on a gastronomic journey, explore our online tasty trails and itineraries in the Durham Dales and North Pennines Area of Outstanding Natural Beauty, experiencing great food and drink along the way.

For more information on Taste Durham Month and inspiration on where to eat, drink and stay across the county, visit www.tastedurham.co.uk

Fun Taste Durham Fact Did you know that Durham was the birthplace of English mustard, invented by Mrs Clements and first ground at a mill in Saddler Street, Durham City in the 18th Century?

3 Sangria

Tapas and

Available between September and November

use code: APPETITE10 T&C Apply

Available all day Sunday - Thursday, 12pm - 5pm Friday and Saturday #FiestaSiestaTapasRepeat 61 Osborne Rd, Jesmond, NE2 2AN 0191 240 7777 www.elpasojesmond.co.uk

YES CHEF!

S TA R T E R S

MY GRE AT BRIT ISH MENU Dave Coulson, head chef and co-owner of Peace & Loaf in Newcastle offers an insight into life in (and out) of the kitchen. This month - life on the small screen... Peace & Loaf, Jesmond Road, Newcastle, NE2 1LA tel 0191 281 5222, www.peaceandloaf.co.uk Now the North East heats of the Great British Menu have been on the telly, I’m dedicating this column to sharing my dishes from the show with you.

This year’s show celebrates the NHS and I focused on the personal connections I have with the NHS in my menu. Our sous chef’s sister is an NHS doctor, and she inspired the starter, entitled I Signed Up Today, It Only Takes Two Minutes. Her heroes are blood and organ donors, so my dish included the finest cut of offal - veal sweetbread - and included a purée of French black pudding and a pastry cylinder filled with veal heart tartar.

My fish dish - My Cod, I Bet Me Mam Has Seen Some Trotters - celebrates my mum, who’s an NHS chiropodist. Cod is a family favourite, and the chiropodist reference was the skin from pig’s trotters, dehydrated and turned into a crispy scratching which accompanied the cod along with the trotter meat and a crab and sweetcorn purée.

My main course - Thank You Guys, You Saved My Mrs; I Would Love to Treat You to a Chinese Takeaway - is a tribute to the Great North Air Ambulance Service, which airlifted my partner to hospital after a serious road accident. Our favourite takeaway is Chinese and this was my version of her favourite dish, Chineseinspired spicy beef and broccoli made with the finest Northumbrian Wagyu beef.

Finally, my friend’s daughter Bella, who has neuroblastoma, inspired my dessert. The dish - Bella’s Favourite - buttermilk rice pudding finished with roasted white chocolate, strawberries and meadowsweet - includes her favourite things; Caramac, strawberries and rice pudding. Delicious!

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IN T HE MI X New kids on the block Jordan Palmer and Matt Mahatme have caused quite a stir with their new range of tonic waters - Lixir.

Bright young things who first met in reception class at school and then rekindled their friendship at university, they funded their start-up through crowd funding and support from clients including The Lakes Distillery, Slingsby Gin and Westerhall Rum. Their range is created using all natural flavours in Rhubarb & Ginger, Blood Orange & Cinnamon, Elderflower & Lemon, as well as classic and light Indian tonics. Delicious as soft drinks as well as premium mixers with white and dark spirits, stockists incliude Fenwick and Rehills of Jesmond, Newcastle. www.lixirtonic.co.uk

FRE SH S TAR T Fresh from a stint at appetite favourite Arlo under Brian James, young chef Aidan Jackson has ventured out on his own to open Aidan’s Kitchen in Sandyford, Newcastle. Aidan’s has a relaxed feel with a diverse menu featuring everything from a traditional full English breakfast to harissa-spiced tomato and pepper stew, smashed avocado with red chillies, and grilled chorizo and halloumi flatbread. There are plenty of cakes, scones and treats on offer too.

Aidan’s Kitchen, Starbeck Avenue Sandyford, Newcastle NE2 1RH, on Facebook

S TA R T E R S

THE BUTCHER

BEEF BRISK E T & BR OWN AL E Perfect with local Dexter beef, this pot roast recipe from George Payne Butchers in Brunton Park, Gosforth, is ideal for autumn. Recipe courtesy of the national Butchers Q Guild, of which George Payne is a long-standing member. www.georgepaynebutchers.co.uk

VI VO S T VIN CENT News from chef/restaurateur Terry Laybourne’s 21 Hospitality Group - the popular Italian kitchen Caffe Vivo has closed and will be replaced any day now with a relaxed wine bar called St Vincent.

The change, says Laybourne, reflects a shift in dining and drinking after 10 award-winning years for Vivo. “We’ve enjoyed an explosion in craft beers and now there’s a big shift within the wine sector with new craft wines coming from emerging small vineyards,” says Laybourne, who will be serving up those new craft wines alongside small plates, cocktails, craft beer, vermouths and liqueurs.

St Vincent, Broad Chare, Newcastle, NE1 3DQ www.saintvincentncl.co.uk

INGREDIENTS 1.5kg lean beef brisket joint 450ml brown ale 1 tbsp oil 8-10 whole shallots, peeled 1 garlic clove, peeled & crushed 1 bay leaf 15ml brown sugar 30ml Worcestershire sauce 1 tbsp tomato purée 1 tbsp ground black pepper 4 small turnip, peeled, quartered 2 carrots, peeled and quartered 2 tbsp gravy granules METHOD Place the joint in a large bowl, pour over the brown ale, cover and leave for 24 hours or overnight. Drain the joint, pat dry and set aside the ale.

Preheat oven to 180C-190C/ Gas 4-5. Heat oil in a pan and brown the meat all over, then transfer to a large casserole dish. Lightly fry shallots and garlic, add the ale and bring to

a boil. Add bay leaf, brown sugar, Worcestershire sauce, tomato purée and black pepper, combine and pour over the brisket. Cover and cook in the preheated oven for 45 mins.

Add turnip and carrots, baste the brisket, replace the lid and return to the oven for ¾-1 hour or until meat is tender.

Remove the brisket and vegetables from the casserole, set aside the vegetables to keep warm and transfer the meat to a carving plate, covering lightly in foil and leaving to rest.

Drain the juices into a saucepan and thicken them with gravy granules.

Serve with cheesy croûtons (thick slices of French stick buttered and spread with wholegrain mustard piled with grated cheese, placed under the grill until bubbling), gravy and a generous serving per person of fresh seasonal vegetables.

TA S T E S OF NYC Carter & Fitch, the smokehouse and pizzeria named for its founders – one-time unwilling colleagues of notorious New York gangster Al Capone – is set to open a new branch in South Tyneside.

The New York kitchen will be at Boldon’s Clarion Hotel, formerly the Quality Hotel and part of the same stable as the George Washington Hotel, which is also home to a Carter & Fitch restaurant.

The smokehouse menu includes whisky-cured house smoked salmon and buttermilk southern fried smoked chicken, wile the grill features a range of steaks and sauces. www.carterandfitch.co.uk

Images courtesy of AHDB. www.simplybeefandlamb.co.uk

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19

,

TOP PICKS

Take 5

Seeking foodie inspiration?

Here are our five favourite things of the moment...

NOR T H AC OMB FARM SHOP Congratulations to Robin and Caroline Baty and the North Acomb Farm Shop team on 40 years in business. One of the region’s original farm shops and still one of the best, they rear their own Aberdeen Angus beef, lamb and pork and make wonderful pies, pasties, black pudding, Scotch eggs, sausages, dry-cured bacon and gammon and the like in the farm shop kitchen. Drop in for your Sunday joint and an array of homemade cakes, or enjoy the produce of the farm in some of the region’s best restaurants. A must-visit, here’s to 40 more years... North Acomb Farm Shop Stocksfield, Northumberland, NE43 7UF, tel 01661 843 181, www.northacombfarmshop.co.uk

Get thee along to this bottle shop and tasting room brought to you by the excellent Black Storm Brewery and stocking its own beers including Black Storm Porter, named the UK’s Best Porter in the World Beer Awards, the new Storm Gin, gluten-free brews from its now-sister brewery Autumn Brewing, and all manner of beers, ciders, wines and spirits from across the UK and further afield. If you’re lucky, Alfie the brewery spaniel may make an appearance. York Road Whitley Bay, NE26 1AB www.blackstormbrewery.com

THE CRE AM TE A TRAIN

PR OVEN G O ODS D OUGHNU T S

NAN BEI DUMPLING AND TE A BAR

Available at coffee shops, bottle shops, pubs and markets and at Proven Goods’ new bakery and coffee shop at Hoults Yard (Sat-Sun 10am4pm/ Weds-Fri 8am-3pm) in Newcastle, these are doughnuts like you’ve never tasted. Flavours include Rum and Pecan Praline Custard, and Chocolate Caramel Custard and Honeycomb. Life changing!

Hoults Yard, Unit 1 Maling Court, NE6 2HL www.facebook.com/provengoodsco

This street food stall in the Grainger Market, Newcastle is the place for Chinese dumplings, steamed buns, wonton soup and green tea.

Freshly made in front of you, try parcels of chilli beef with sweet carrot, mushroom and egg, pork and cabbage, and white fish with homemade oils, chopped spring onion and coriander on the counter for sprinkling. Alley 2, Grainger Market Newcastle, NE1 5JQ, 07879 440 087

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S TORM CEL L AR

If you haven’t already, you have to sample afternoon tea aboard the Weardale Railway. The monthly Cream Tea Trains run from Stanhope, taking in the Weardale countryside, including the 100ft high Etherly Viaduct, as you relax in your firstclass seat with homemade fruit scones with fresh clotted cream and rich fruit jam, and plenty of tea. Is there a better way to spend an afternoon? www.weardale-railway.org.uk

October 2018 Taste Durham Month

Taste Durham Month showcases and celebrates the county’s food and drink and encourages visitors to sample the best we have to offer.

From local produce, farm shops and eating out, Durham has award-winning food and tasty treats from coast to dale, and city to vale.

tastedurham.co.uk

TOP TIPS

10 ways to...

Make the most of your garden glut Everyone’s into the Good Life these days, which means a glut of produce from your own or your friends’ gardens. But what to do with it all?

1 . APPL E S

6 . SP UD S

Peel, core and chop, stew lightly in a little sugar and water, divide into freezer tubs or bags and freeze for use in pies throughout winter. Use cookers and eaters – just use less sugar in the eaters.

Cut into chips, soak for 20 mins in cold water, rinse, pat dry, cook in batches in a deep fat fryer on high 2-3 mins. Cool, freeze in a single layer on trays, store in bags in the freezer and bake from frozen.

2 . PE AR S

7. MARR O W

Peel and quarter, simmer 2-4 mins in water and a little sugar, drain and pack into sterilised Kilner jars. Fill with brandy, seal and set aside for Christmas.

Cut into 4cm deep rounds, scoop out seeds, brush with olive oil, place on a greased baking tray and stuff with chilli or a vegetable coconut curry and roast on 180C/Gas 4 for 20-30 mins.

3 . PLU MS Wash, halve and stone, pat dry and lay on trays in the freezer. Once frozen, pack into freezer bags and use for pies, crumbles and smoothies or baked and served with honey and a dollop of ricotta.

4 . BEE T R O OT Put 1½ cups/mugs malt vinegar, 1 cup/ mug beetroot water, 1 cup/mug brown sugar and 1 tsp salt in a pan, boil for 10 mins, cool and pour over cooked sliced beetroot in sterilised jars. Seal and use as needed.

5 . TO MATO E S Put halved/quartered tomatoes in a roasting tin with a good drizzle of olive oil, peeled garlic cloves and diced red onion and roast at 140C/Gas 3 for about 40 mins. Set aside to cool, whizz in a food processor until smooth. Freeze in batches in freezer bags/boxes to use as a base sauce for curries or Italian dishes.

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8. BL ACK BERRIE S Wash whole berries and spread on tea towels to dry, freeze on trays, then put in bags and use in crumbles, smoothies etc.

9. PICK L ING O NIO NS Sarson’s recipe for 2kg pickling onions says layer peeled onions in a bowl, sprinkling each layer with salt, cover and leave overnight. In a pan, put 600ml malt vinegar, 25g salt, 100g granulated sugar, 10 peppercorns, 2tsp mustard seeds, 1 tsp coriander seeds and 2 bay leaves, bring to a boil, remove from heat, leave to infuse. Rinse onions, pat dry, pack in sterilised jars, pour over pickling mix and leave for 6 weeks.

10. L EEK S Trim, dice and wash thoroughly, lay on kitchen paper and pat dry, then freeze spread on trays. When frozen, decant into bags and use throughout the winter.

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

Celebrating 40 years

EVERYTHING A FARM SHOP SHOULD BE CALL IN FOR A COFFEE, CAKE & BROWSE

AWARD E s t a b l i s h e d WINNING FARM SHOP

1978

North Acomb Farm, Stocksfield, Northumberland NE43 7UF TEL: 01661 843181 EMAIL: shop@northacomb.co.uk www.northacombfarmshop.co.uk OPEN: Tues-Sat: 9.30am - 5pm,Sun: 9.30am - 1pm closed Monday

Morpeth FOOD & DRINK

2018

FESTIVAL

Sat 6th & Sun 7th Oct

100 food and drink stalls S Su atu nd rd ay ay 10 9am am – – 5p 4p m m

TR Y

Free Park and Ride, Street Food Quarter, Demonstration Kitchen, Live Music Stage, Morpeth Pipe Band, Kids Entertainment

FR

EE

EN

Main sponsor

FESTIVE FEASTS AT

FROM 27TH NOVEMBER 31ST DECEMBER 2018.

LUNCH

£20 pp | DINNER £28 pp

BOOK ONLINE OR GIVE US A CALL ON

0191 232 5133 (HIGH BRIDGE) 0191 281 3434 (JESMOND)

DABBAWAL.COM

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C O O K S ’ TA L E S

Fab 5

This month we ask five fab chefs for to share the most valuable advice they know...

C AT R I O NA M A CD O UG AL L

AL AN FAENZ A

L I Z Z Y H O D CR O F T

MAR T IN CHARLTO N

COOKYOURSELFHAPPIER.COM One of my first jobs after cookery school was at the Ubiquitous Chip in Glasgow, where the head chef told me: “Health is wealth, so pace yourself.” He told me to eat properly and take breaks throughout the day, and he emphasised how important it was to relax after work, especially if it had been frantic and stressful.

THE SWEET BEET My friend David Dixon, back when we were both studying as chefs at Newcastle College, always said you should taste everything, and he’s right. It doesn’t matter how many times you’ve made a dish - taste it. Make sure you know exactly what you are sending out of your kitchen, take ownership and be proud of your food.

EL PASO, JESMOND The best bit of advice I’ve received is not to settle with what you’re good at - you should go out and try different cuisines. Chefs need to push boundaries and branch out of our comfort zones. We should visit other places and wait for an opportunity to arise there because those are the places that will make you a better chef.

THE OLD BOAT HOUSE FOOD GROUP Head chefs and business owners need to lead by example. Across our group of restaurants we have five apprentices at the moment and loads of our team have grown from pot washers into chefs, bakers and front of house. We think of the team as family and that’s really important.

CR AIG HAR V E Y

CLOSE HOUSE To learn the skills you need to be a great chef, you have to work with the best. I’ve been lucky enough to work with the likes of Gordon Ramsay, John Williams and Terry Laybourne and the lessons I’ve taken from each of them have served me so well throughout my career. It’s important that young chefs experience as many kitchens and places as possible and take on the best bits from each.

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T R E N D WAT C H

The low down...

Baking!

Baking is the new black. No, sorry, sourdough cake baking is the new black. Or is it artisan doughnuts (they’re a thing – promise!), vegan and/or gluten-free baking, beetroot where there may once have been chocolate, and cakes for breakfast (joy unconfined!). As Great British Bake Off returns to television, we give you the low down on... Baking!

SOURDOUGH CAKE Fermented foods are the pinnacle of cool, so no surprise that sourdough cake should emerge as the indulgence du jour. Trouble is, you need a lot of time. To make a sourdough carrot cake, for instance, you’re looking at fermenting the carrots for 10 days. You add this to your ‘starter’ (the magical bit) which may in turn take another 5 days to do its stuff before you actually get to make your cake. Life too short? Fear not, we predict every cool bakery will be awash with them any day now.

KOROVAI Years from now, when we look back in time to the root of what we will know by then as Britain’s all-consuming love of korovai, we will point to week 3 of Great British Bake Off 2018. This was the day this traditional eastern European tiered bread used predominantly for weddings and covered in decorations heavy in symbolism emerged from its roots and entered the dough-loving UK mainstream. Expect korovai on Christmas tables, christenings and weddings, birthdays and anniversaries.

Time to practise making dough love birds, hearts, nuts, flowers and fruit. You have been warned!

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CAKE FOR BREAKFAST You can make everything healthful these days, and we hear news from Canada of a growing trend for polenta and olive oil loafs, sourdough carrot cake (see left...), pear or apple yoghurt cake, and beetroot dark chocolate muffins making their mark on breakfast. Considering the sugary horrors lurking in your average bowl of shopbought granola, we say fill your boots!

FLOWER POWER Adding extracts of rose, lavender and hibiscus can transform your workaday sponge into something truly special. To get started with floral notes, start with a cake recipe that already contains vanilla extract, and replace half of that with a floral extract, say lavender, which is amazing with vanilla. Keep experimenting with different extracts in different quantities to find the tastes you like.

Another favourite of the GBBO contestants, orange water or orange oil is a fabulous partner for autumn days. Herbs generally reserved for savoury dishes also offer up new depths of flavour. Experiment by adding fennel to lemon cake, thyme to scones, rosemary to shortbread and discover a whole new world of flavour.

The

County Hotel

EAT, D R I N K, R E LAX, STAY

All aboard! It’s time to take your First Class Seat on-board our Cream Tea Service.

Your journey will begin in Stanhope and take you through the picturesque Weardale Countryside; the views from your seat will be stunning!

Scrumptious home-made fruit scones will be served with fresh clotted cream & rich fruit jam, to go with your unlimited hot drinks of tea or coffee. We’ll play ambient music to accompany this service to really lift your two-hour long experience.

Open from 10am every day

for

Coffee & Breakfast

2 Courses for £12 or 3 Courses for £14 Mon to Sat 5pm to 9pm

Lunch from £4.95 Mon to Fri 11.30am to 5pm

OUR NEXT CREAM TEA SERVICE:

30th September

(exc Bank Holidays)

Traditional Sunday Lunch

2 Courses £12.95 every Sunday 11.30am to 8pm

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

...sensational Indian street kitchen now open in Low Fell, Gateshead

To Book - 01388-661394 (Option 3) On Line at www.ba-rail.co.uk/weardale-railway

REAL FOOD FROM PASSIONATE PEOPLE

Outside Catering For All Occasions Birthdays, Weddings and Private Functions For more details visit: www.sanjayindiancatering.com

OPEN

FOR UNCH D N SU AY L M 12-2:30P

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

OPEN 7 DAYS A WEEK 5PM-11PM

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

NATIONAL GAME CHAMPION 2018 ‘Their dedication to game is incredible.’ · Make life easy with our homemade casseroles, pies & soups made using fresh local ingredients · MAKE FRIDAY NIGHT STEAK NIGHT with our Blagdon Friday steak offer · Seasonal vegetables, freshly picked and delivered daily from the farm · Biggest selection of Northumbrian Game 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

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GOOD HONEST FOOD

Re B co oo mm kin en g de d

with a sprinkling of Northern charm...

LUNCH • DINNER • PRE-SHOW • TEAS, COFFEES, CAKE

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

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

autumn warmers Local Multi Award Winning Farm Shop.

Awarded Butchers Shop and Farm Shop of the year.

- Fully stocked butchery counter - Cooked Meats / Pies / Pork Pies -• Local & Continental Cheeses -• Quality fresh fruit and veg

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.

WHY NOT VISIT OUR CAFE WHERE YOU CAN DINE IN COMFORT!

Perfect for a quiet, romantic evening over a glass of champagne and exquisite food.

don’t forget...christmas meat order forms out end of october

Nova is the perfect go-to for an exclusive culinary experience!

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

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

REVIEW

Heating up Dean Bailey heads east to Parichat at Sohe, Jesmond, Newcastle

It’s been a long day, a really long day, in fact, which has included a crumpet and some Shreddies for lunch. Even Appetite HQ lunches are dull some days.

I need a midweek refresh, so I head to Parichat at Sohe. Led

by Parichat Somsri-Kirby - former head chef at 21 in Newcastle, no less, and admired among her peers - the menu promises flavours of the Far East, perfect for a wet Wednesday.

While the decor may be more Geordie Shore than Victoria Harbour, the food is bang on, buzzing with complex combinations of chilli heat,

sweetness and spice. Special mention goes to the hot tamarind dipping sauce served with the prawn crackers - an excellent start - and the slap-in-your-face chilli, coriander, shallot and peanut dipping sauce with the Thai fishcakes. The tempura king prawns, meanwhile, are light, crisp and happily partnered by their sweet chilli mayo.

I like a waiter who knows his/ her stuff, and they are all well versed in the intensity of each dish and - important, this - the cocktails which will best match our food. Our highlight is a pan-roasted halibut topped with

lemongrass and chilli with jasmine rice. Meanwhile, a roast chicken supreme is glazed in honey and ginger, served again with that sweet jasmine rice and pak choi.

A light mango cheesecake follows to settle our buzzing taste buds, which are cooled further by a second Singapore Sling.

Green tea, white chocolate and raspberry mousse is attractive to the eye and the tongue, its subtle tea notes lingering after the tang of the raspberries.

Three courses for two, a prestarter and cocktails (I told you, it had been a heavy day...) comes to ÂŁ90. Roll on next Wednesday.

PARICHAT AT SOHE OSBORNE R OAD, JE SMOND NE2 2TJ, T EL 019 1 281 816 1 WWW. SOHE .C O.UK appetitemag.co.uk

29

Walking, cycling or meeting friends...

The Hearth Cafe & Artist Studio is an ideal setting to enjoy home cooking.

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

Pure Sicilian Pistachio

Pure Sea Buck Asian Real Raspberry Arabica Thorn Ginger Banana & Kirsch Coffee Ice-Cream Ice-Cream Ice-Cream Sorbet Ice-Cream 3

3

Ricotta & Coco Pesto

Raspberry Banana & Sorbet Caramello

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.

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

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Serving all day breakfast, light lunches, daily specials, Sunday lunch and a selection of homemade cakes & scones.

Licensed, selling craft beer & wine.

Outside catering and private dining available. Dog/Cycle Friendly The Hearth Cafe & Arts Centre, Main Road, Horsley, Newcastle NE15 0NT Call to book a table 01661 853563 or email hearthcafe@ymail.com

www.thehearth.co.uk

Mon - Fri 9:30am to 4pm, Sat - Sun 10am to 4pm

Cook&Baker Artisan breads, fine foods and locally sourced produce.

4 Queensway, Tynemouth, NE30 4NA

REVIEW

Raising the bar Dean Bailey grazes at By The River Brew Co riverside container community

Head to the city, and you’re spoilt for choice, from international market stalls to cool urban kitchens and the finest of fine dining. It takes a lot to wow in such a crowded space, but on the Gateshead side of the Quayside under the Tyne Bridge, By The River Brew Co does just that.

The setting alone is worth writing home about – the river flowing beneath a timber platform on which the site stands, the Swing Bridge to your left, the Tyne Bridge above you and the Millenium Bridge to your right - this is a stunning spot for street food, beer, cocktails and more. There’s an excellent

Brewery & Tap, Träkol nose-totail grill kitchen, the Backyard Bike Shop and café and the buzzing Hawker Market, where shipping containers tower either side of mini streets offering up a heady mix of Middle Eastern and Asian spices, BBQ smoke, doughnuts, cakes, beer and more, all to be shared on communal tables on the riverside. Good music and an electric atmosphere complement the scene.

Among the numerous stalls, you will find the Indian street food supremo Dabbawal serving up roomali wraps with chilli chicken tikka and spicy lamb seekh kebabs, while Papa

Ganoush is here for Eastern Mediterranean wraps. There’s Scream for Pizza, Chuchos Tacos, Dastardly & Dutty loaded fries, Bao Hao steamed bao bar, and Kimichi Planet’s Korean barbecue. The Beer Bar’s hand pulls on our visit include lager from Flensburger, Jakehead IPA from Wylam Brewery, Original Cider from Hogans, and Proto Hunter Pale from the By The River Brew Co brewery a few yards away. There are cocktails at That’s Nice Dear, while Mildred’s Twisted Ankle has gin.

The city’s food scene may have already been brilliant; By The River Brew Co has raised the bar higher still.

BY THE RIVER BREW CO, HILLGATE QUAYS GATESHE AD, NE8 2BH WWW.BY THERIVERBREW.CO appetitemag.co.uk

31

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

SHOP!

The pies have it...

Dean Bailey is sent on the office lunch run

Ringtons Tea & Coffee, Morwick Dairy Ice-Cream.

Home-made quiche & scones. Cakes, tray bakes, waffles, milkshakes, jacket potatoes and sandwiches.

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

51 Front Street, Newbiggin-by-the-Sea NE64 6NJ Tel: 07505 085534 Open 6 days, Monday to Saturday 11am to 4pm Closed Sunday Opening hours may be subject to change, please call in advance

“At the top of the hill, hidden amongst the trees.

Don’t drive too fast or you’ll miss us!

More than a venue, a destination worth travelling to.

Real people, real food, made with love of course!”

Homecooked food made with love. Enjoy Outside Dining in our Outdoor Terrace, with our New Gin Bar, Gin Here Before, open now!

Food served 11.30-9pm daily, with Sunday Roast served until 7pm.

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 1 6 5 B B TEL: 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

32 appetitemag.co.uk

Appetite HQ is, not surprisingly, generally filled with treats.

Indeed, there are times when even we may be jaded by the sheer quantity and quality of our daily bounty. Yet my haul from a recent trip to Knitsley Farm Shop prompted fevered excitement oohs, aahs and much haggling over boxes which included Knitsley’s sublime corned beef pasty and a huge Scotch egg, both of which came to a swift end in HQ’s Pie Corner.

A red onion marmalade sausage roll – a sublime partnership of spiced sausage meat and sweet onion – made quite a mark, while the farm shop’s last cheese scone of the day caused an unseemly furore in the scramble for a mouthful.

Knitsley’s cakes are as good as its savouries, whether enjoyed back at the office or at the Granary Café across the yard from the Farm Shop. Ours - carrot and

walnut with lashings of lemon butter cream, a salted caramel cake finished with salty bitter chocolate, and a sublime custard tart - were each as delectable as the last.

Meanwhile, back at the ranch, Knitsley’s butchery is home to superb produce from Knitsley Grange Farm and its neighbours, while the team behind the counter have more than enough knowledge to take all of the thinking off our own plates. The bakery team is equally skilled, their fresh breads also among the best in the region, while a trip out to the shop and café presents acres of countryside to enjoy. The office lunch run is looking good...

K NIT SL E Y FARM SHOP K NIT SL E Y, C ONSE T T DH8 9E W, T EL 0120 7 592 0 59 WWW.K NIT SL E YFARMSHOP. C O.UK

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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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33

MAKE IT

Game, set & catch Steven Murray, head chef at Walwick Hall in Northumberland, showcases the best of the season Pictures: Nicky Rogerson

ROAST GROUSE, PEACH AND F E TA S A L A D Serves 4 INGREDIENTS 150g marinated feta in oil, garlic and thyme (retain oil) 2 tbsp rapeseed oil 2 tbsp tarragon vinegar 2 tbsp peach juice salt and ground black pepper 2 young grouse crowns 50ml vegetable oil 50ml butter 1 sprig thyme 1 clove garlic 100g mixed baby leaves 4 small peaches, stoned, cut into wedges and lightly seared 50g red pear cherry tomatoes pickled shallot rings to garnish METHOD Preheat the oven to 180C/Gas 4.

In a small bowl, combine 2 tbsp of the oil from the marinated feta with rapeseed oil, tarragon vinegar and peach juice to make a vinaigrette. Season with salt and pepper and set aside.

Season grouse inside and out.

Heat oil in a pan and when hot add grouse breast-side down, sealing on all sides until golden.

Add butter, thyme and garlic and baste meat. Place in the oven

34 appetitemag.co.uk

for 10 mins. Remove from oven and leave to rest for 8 mins. Put the salad leaves, peaches and tomatoes in a large bowl, dress with the vinaigrette and arrange on large serving plate. Once the grouse has cooled enough to handle, remove meat from the bone, slice and place on top of the salad. Crumble over feta and some pickled shallot rings if available, lightly season, drizzle over more dressing and serve.

MAKE IT

TWICE-BAKED CHEESE SOUFFLÉ Makes approx. 15 in standard moulds INGREDIENTS melted butter to line moulds grated parmesan to line moulds 150g flour 150g butter pinch mustard powder 900ml milk 200g cheddar cheese, grated 300g gruyère cheese, grated salt and freshly ground black pepper 12 eggs, separated METHOD Preheat over to 135C/Gas ½. Line moulds with melted butter and grated parmesan and put in the fridge to set. In a small saucepan, combine flour, butter and mustard powder to make a roux. Cook out then add milk and grated cheese. Season and remove from heat.

In a separate bowl, whisk egg whites until they form stiff peaks. Add yolks to the mixture and stir. Fold in egg whites. Place mixture in moulds and bake in a bain-marie for 35 mins or until the tops of the soufflés start to crack.

WHITE ONION AND THYME VELOUTÉ INGREDIENTS 100g unsalted butter 50ml vegetable oil 6 large white onions, finely sliced 1 head garlic, peeled and crushed 900ml vegetable stock 1 bunch fresh thyme 100ml double cream salt and freshly ground black pepper METHOD Melt butter and oil in a large pan. Add onions and sweat over a low heat, stirring occasionally for 20-25 mins until all the liquid has gone (don’t let onions colour). When onions are soft, add garlic. Add stock and thyme, bring to a boil then simmer for 10-15 mins. Remove thyme, blitz in a food processer until smooth then pass through a fine sieve into a clean pan. To serve, reheat velouté, add double cream and season as necessary.

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MAKE IT

ROA S T E D WO O D P I G E O N W I T H C O N F I T PIGEON PITHIVIER, MUSHROOM FRICASSEE, KALE AND RED WINE-BAKED FIGS Serves 4 INGREDIENTS Pigeon pithiveier: 4 pigeon breasts and 8 legs 10ml vegetable oil 1 carrot, peeled and diced 1 stick celery, peeled and diced 1 leek, peeled and diced 1 onion, peeled & diced 2 sprigs thyme 2 cloves garlic, peeled, crushed 20ml red wine 1 litre chicken stock salt and ground black pepper 1 banana shallot, peeled, diced 25ml tarragon vinegar 320g ready to roll puff pastry 1 egg, beaten Mushroom fricasée: 1 shallot, peeled and chopped 40g unsalted butter 1 clove garlic, peeled, crushed 400g mixed wild mushrooms (chanterelles, girolles etc.)

100ml dry white wine 50ml double cream handful flat-leaf parsley leaves juice of ¼ lemon Figs: 4 figs, halved 1 sprig tyhme 20ml port Pigeon breasts: 4 pigeon breasts 20ml vegetable oil 1 clove garlic, peeled, crushed 2 sprigs thyme salt and ground black pepper 10ml vegetable oil 10g unsalted butter Kale: 100g fresh kale, washed 25g unsalted butter

36 appetitemag.co.uk

METHOD Pigeon pithiveier: Preheat oven to 180C/Gas 4. In a medium/hot frying pan, fry the pigeon breasts and legs in vegetable oil until lightly coloured. Add the carrot, celery, leek, onion, thyme and garlic to the pan and cook out.

Deglaze with red wine and put the contents of pan in an ovenproof dish. Cover with chicken stock and braise in the oven for 2 hrs. Remove from the oven, remove meat and flake into a bowl. Season. Sauté shallot, add tarragon vinegar and cook out.

Add meat to pan and mix well.

Allow mix to cool, then roll into 25g balls and set aside to rest.

Preheat oven to 190C/Gas 5. Lay out pastry sheets and cut four 8cm discs and four 11cm discs.

Place a ball in centre of each smaller disc, wash with egg and cover with a larger disc. Press around the edges, removing all excess air. Recut edge with the smaller disc cutter. Wash with egg and bake 7-10 mins.

Mushroom fricasée: In a large frying pan over a medium heat, soften shallot in 1 tsp butter for 30 secs without colouring. Increase heat to high and add garlic and mushrooms. Season with salt.

Once all the moisture is out of the pan, add wine. Cover and cook at a full boil for 1 min. Add remaining

butter, cream and chopped parsley, cook 10-30 secs. Taste, season, add lemon juice to suit.

Figs: Preheat oven to 200C/Gas 6. In a hot frying pan, sear figs flesh side down until golden. Turn figs over, add thyme and deglaze with port. Place in oven for 3 mins.

Pigeon breasts: In a bowl, combine oil, garlic and thyme and marinate pigeon breasts for 1hr. Season meat with salt and freshly ground black pepper. In a medium/hot pan, warm a little oil and the butter and leave the butter to foam. Place breast in pan skin side down with garlic and thyme from the marinade and cook for 1 min until golden. Turn meat over and cook for 2 mins, basting with the butter in the pan. Remove meat from pan and rest for 2 mins before serving.

Kale: Put a pan of salted water on to boil and once boiling add kale for 1 min. Remove, place on paper towel to remove excess water. Put in a bowl and add butter.

Serve: Place pithivier off centre on a plate and rest fig to one side.

Place kale and mushroom fricasée between the fig and pithivier. Slice pigeon breast and place on top, drizzle over red wine syrup from the figs and serve.

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MAKE IT

S E A R E D V E N I S O N W I T H R Ö S T I P O TAT O , B E E T RO OT A N D C H O C O L AT E J U S Serves 4 INGREDIENTS Chocolate jus: 2 medium onions, rough chopped 2 cloves garlic, rough chopped 3 tbsp butter 354ml red wine 100ml beef stock 60g dark chocolate (70% or darker), finely grated or chopped Rösti potato: 2 large potatoes sea salt and ground black pepper 2-3 tbsp clarified butter/duck fat 2-3 tbsp sunflower oil Candy beetroot fondant: 6 large candy beetroot 2 tbsp vegetable oil salt 100ml vegetable stock 2 tsp unsalted butter Venison: 25ml rapeseed oil 4 x 140g venison steaks salt and ground black pepper 50g butter 1 clove garlic, peeled and crushed 1 sprig thyme To accompany: 200g kale

38 appetitemag.co.uk

METHOD Chocolate jus: Sauté onions and garlic in butter over a medium heat for 4-5 mins until onions soften (don’t caramelise). Add wine, reduce until liquid is almost entirely evaporated, add stock, reduce until thick (20 mins).

Pass through a sieve. Hold the chocolate until later.

Rösti potato: Preheat oven to 200C/Gas 6. Grate potato into a tea towel, fold towel around potato and squeeze to remove as much liquid as possible.

Season with black pepper, divide into four equal portions.

In a frying pan over a medium heat add 2 tbsp clarified butter/ duck fat and sunflower oil. Add a portion of potato and push down gently with a spoon to form a compact cake. Fry for 3-4 mins on both sides until golden and tender throughout (add more fat if needed). Season with salt, remove from pan, drain on kitchen paper, put on a roasting tray and cook for 6 mins. Remove from oven, cut out with a cutter.

Candy beetroot fondant: Preheat oven to 200C/Gas 6. Wash and dry beets, wrap in foil, bake 1 hr.

Remove from oven, cool to room temp, peel and cut into discs.

Bring stock to a boil. Heat oil in a pan and roast beets both sides.

Season with salt, add stock and butter. Cook on a medium heat until stock has reduced to sauce.

Venison: Preheat oven to 180C/ Gas 4. Heat oil in a frying pan over a moderate heat. Season venison with salt and pepper, add to pan, seal on all sides, add butter, garlic and thyme, place in oven for 6 mins. Remove and set aside to rest for 6 mins.

Kale: Add kale to a pan of salted water to a boil for 1 min, remove and drain on paper towel.

Serve: Place rösti in the middle of each plate. Add kale and beetroot to one side. Slice venison and place on top of the kale. Warm through the sauce, add the chocolate and serve.

MAKE IT

FENNEL AND ORANGE PA N N A C O T TA Serves 6-8 INGREDIENTS Orange sorbet: 500ml fresh orange juice 75g caster sugar 32g liquid glucose 50ml water 20ml lemon juice Panna cotta: 500ml whole milk 500ml double cream 125g caster sugar 190g fennel bulb, finely sliced 6 bronze gelatine sheets, soaked in water Candied fennel: 325g fennel bulb, sliced 200g caster sugar 50ml water 250g caster sugar Fennel purée: remainder of fennel from the candied recipe (above) 40g caster sugar 250g water 5 cardamom pods, wrapped into a lemon wrap 10ml lemon juice Fresh orange gel: 300ml fresh orange juice 50g caster sugar 4g agar agar To accompany: fresh orange segments borage flower (if available)

METHOD Orange sorbet: Bring all ingredients to a boil in a pan.

Cool in the fridge and churn in an ice cream machine. Set aside until needed.

Panna cotta: Bring milk, cream, sugar and fennel to a boil. Take off heat and leave to infuse overnight. Next day, pass through a fine chinois. Bring to a boil and add soaked gelatine. Put in bowls or moulds and refrigerate to set.

Candied fennel: Cut fennel bulb in half lengthways and thinly slice from the outside. Separate ‘fingers’ (green bits on top of the bulb) from the middle piece. Put 200g caster sugar and water in a pan and boil for 5 mins. Stir in fennel pieces and drain off any

excess liquid. Put in a bowl with 250g caster sugar and rub fennel through until separated and coated in a layer of sugar.

Fennel purée: Put all ingredients in a pan and stew, lid on, until fennel is soft and breakable. Blitz to a smooth purée in a blender.

Fresh orange gel: In a saucepan, bring all ingredients to a boil for 1 min. Put in a tub and set in the fridge. Once set, blitz with a stick blender until it’s a smooth gel.

To serve: Garnish each panna cotta with a couple of skinned orange segments, a dot of fennel purée and a dot of orange gel.

Top with candied fennel pieces and finish with a scoop of sorbet.

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MAKE IT

DA R K C H O C O L AT E A N D R A S P B E R RY TA R T W I T H R A S P B E R RY JA M , C H O C O L AT E MOUSSE AND RASPBERRY SORBET Makes 15 small tarts Preheat oven to 180C/Gas 4. Roll our pastry, line tart cases, rest and blind bake for approx.

10 mins. Bake any excess pastry in rough rounds for use later.

INGREDIENTS Raspberry sorbet: 75g water 75g caster sugar 130g glucose 3g ice cream stabiliser 1 kg raspberry coulis

METHOD Sorbet: Warm water, add sugar, glucose and ice cream stabiliser, bring to a boil and leave to cool to a syrup. Add purée, mix, put in an ice cream maker and churn until frozen. Freeze overnight.

Raspberry ‘jam’: 100g demerara sugar 7.5g pectin 500g frozen raspberries 500g fresh raspberries

Raspberry ‘jam’: Combine sugar and pectin. In a saucepan, bring frozen raspberries to 40C and add sugar and pectin. Boil 1 min.

Add fresh raspberries and leave to cool. If needed, blitz briefly with a stick blender (it shouldn’t be too smooth). When cold, put in a piping bag and set aside.

Chocolate mousse: Make a pâté à bombe with egg yolks, sugar and water (121C syrup).

Remove from heat, set aside.

Melt chocolate over a bain-marie.

Whip cream to ribbon stage.

Fold pâté à bombe into cream then fold this mix into the hot chocolate. Pipe into moulds slightly smaller than pastry cases, refrigerate to set (approx. 2 hrs).

Pastry: Rub flour and butter until it forms fine crumbs. Whisk egg and icing sugar together then combine with flour mix. Knead by hand and refrigerate for 1 hr.

Chocolate glaze: Make a chocolate ganache - boil cream, remove from heat, stir in chocolate until melted and keep stirring until cooled to room

Sweet pastry: 225g plain flour 112g unsalted butter 1 egg 87g icing sugar, sieved Chocolate mousse: 80g egg yolks 62g caster sugar 30ml water 250g 70% dark chocolate 375ml whipping cream Chocolate ganache: 150g dark chocolate 150g cream Chocolate sauce: 150ml water 105g sugar 45g cream 45g cocoa powder

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temp. For the chocolate sauce, place all ingredients in a pan and bring to a boil. Remove from heat and mix ganache and chocolate sauce together. Cool to 30C before using.

Unmould mousses, place on a tray with cooling wire and pour over the glaze. Return to fridge and chill until required.

To serve: Place some jam in the bottom of each tart case. Put a glazed chocolate mousse into each tart case and plate. If you baked any surplus pastry, whiz or crush it into crumbs, place a spoonful on each plate and top with sorbet (serve sorbet alone if you don’t have pastry crumb).

Garnish plate with a smear of any reserved jam and serve.

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appetitemag.co.uk

41

THE GRAZER

An apple a day…

This month, the Grazer, aka Anna Hedworth of Cook House, Ouseburn, Newcastle, is using up her apple tree glut in a wonderful apple and cardamom tart The one thing that always thrives at the allotment are the apple trees; we don’t have to do anything and without fail every year they are laden with fruit. Last year we pruned them right back, but once again they’ve gone wild; huge boughs laden with fruit bending over the paths and other people’s allotments.

We had six Ikea bags full of apples from two small trees last year, so I’m

always looking for ways to use them up.

I love this tart – it’s so easy and delicious, the pastry is rich and buttery and the sweet, warm apples are coated in thick sugary syrup perfumed with deep cardamom spice.

I can’t think of anything better for pudding on a chilly autumnal day. Just add a dollop of cream...

Looking to fill your venue over the festive season?

Advertise your business in our bumper Christmas and New Year edition - out early November.

For more information contact: Joanne O’neil tel: 01661 844115 or email: joanne@offstonepublishing.co.uk Subscribe to our newsletter for tasty offers and free recipes www.appetitemag.co.uk

42 appetitemag.co.uk

THE GRAZER

APPLE AND C A R DA M O M TA R T Serves 6 INGREDIENTS Pastry: 225g plain flour 120g soft butter 1 egg pinch salt 1-2 tbsp water Filling: 3 green cardamom pods 100g caster sugar 2 large cooking apples Glaze: reserved apple peel 3 tbsp caster sugar 2 pieces lemon peel METHOD For the pastry, mix the flour with the butter until it resembles fine breadcrumbs, add beaten egg, a pinch of salt and a little water, starting with about 1 tbsp.

Bring it all together into a ball, knead it a little and leave to rest in the fridge while you deal with the filling.

For the filling, finely crush the seeds from the cardamom pods in a pestle and mortar and mix with the caster sugar. Peel 2 large cooking apples, keeping the peel, and slice thinly. Roll out the pastry and line a 25cm tart tin. Arrange apples in neat concentric circles and evenly sprinkle over the cardamom sugar. Bake in the oven at 160C/Gas 3 for 30 mins.

Finally, to make a glaze to brush over the finished tart, melt the caster sugar in a small pan with all the left over apple peel and some lemon rind until you get a sugary syrup. Use a brush to paint it (minus rind bits) over the top of the tart when it is ready and cooled.

Taste the harvest

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43

DIG THIS

How does your garden grow...

Dean Bailey travels from podiatry to fine dining via the intricacies of vegetables growing, foraging and spice blends with Hamish and Vanessa Dow The Art Deco-inspired home of Hamish and Vanessa Dow is one of flavour magic and horticultural wizardry. Trays of seeds and tiny bulbs are spread over the dining room table, a cabinet sparkles with bottles of gin and rum infused with wonders grown on their allotment.

In the kitchen is a cupboard filled with jars of spice blends; one developed for Peace & Loaf’s chef/patron Dave Coulson, another for double Michelin-starred James Close at the Raby Hunt, three more promising a holy trinity of chilli blends. Others have been despatched to the likes of Rick Stein and Carmela SerenoHayes, among others, earning high praise in response.

The fridge shelters bottles of Byron’s Hot Sauce infused with more spice blends, and on a shelf, Hamish’s ‘Wor-Shy-Sista’s’ Sauce, inspired by the classic Worcestershire, awaits its next trip to table, where it will reveal a whole new level of flavour.

In their allotment close to their home in Heaton, Newcastle huddle all manner of things – eau de cologne mint; electric daisies (similar to licking a nine-volt battery…); lovage; sea cabbage; and sweet mace among numerous others.

A good deal of the plot’s produce goes to Dave Coulson at Peace & Loaf, where it is paired in baffling and wonderful ways by one of our region’s best chefs. Others are added to gin or sent to friends - many of them leading chefs.

Podiatrists practising on Chillingham Road, Heaton, Hamish and Venessa’s joint passions

44 appetitemag.co.uk

for experimentation and growing are perfectly combined. While Hamish challenges the mundane with his spice blends and sauces, Vanessa’s love for all things which grow – whether nurtured by her hand or foraged – inspires experimentation.

“We ended up with more than 100 edibles last year,” says Vanessa. “I love spending time in the garden – you’ll find me down there late into the evenings.” And theirs is a fine plot, high on a hill, Jesmond Dene in the distance. They have to keep an eye on the invasive and deep-rooted mare’s tail, but there’s abundant afternoon sun, the soil drains well and it is remarkably productive. “The key is to just crack on with it,” says Hamish, recalling their first few months on the plot 10 years ago. “As long as you understand the seasons and give it plenty of time, you can get amazing rewards.”

Produce from the Dow garden has been popping up on restaurant plates for years now.

“When we started out we had huge surpluses; we knew Nick Shottel and Terry Laybourne, who were at Jesmond Dene House at the time, and we thought they might have a use for it,” says Hamish. “We popped in with a boot full of stuff and ended up in the kitchen with head chef Jose Graziosi. It’s grown organically from there.

“Dave Coulson is one of the most creative chefs in the North East and he’ll work with anything we send him, making stock syrups for desserts, garnishing plates with just about everything; we’re so excited to see what he

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45

DIG THIS

does every time we send him something new.” In return, the restaurant kitchen provides valuable waste for the composter, while its egg shells help to fend off slugs.

On top of veg, herbs and flowers, Hamish’s spice blends and sauces are so popular that he’s soon to launch his own brand, Mr Wolf Urban Spice Man, with an initial 12 varieties.

His experimentation with blends and sauces began when the famed French chef Pierre Rigothier hosted a chilli jam challenge at Jesmond Dene House. “I came third, having not known what a chilli jam was or ever even made jam before,” says Hamish. “I looked at recipes, thought they were boring and just threw things at it until I got something that worked. I went on to make my own bitters and then a Worcestershire sauce. I ended up with 200 recipes and spice combinations which I’ve been developing since.”

Mr Wolf Urban Spice Man products each take their name from a Geordie interpretation Worcestshire sauce becoming ‘Wor-Shy-Sista’s’

46 appetitemag.co.uk

sauce and fine-ground powders branded ‘poodas’. “I’ve made stuff for chefs including Jose Graziosi, Pierre Rigothier, Carmela Sereno-Hayes, James Close and Roy Brett,” says Hamish. “I’m not trying to make masala the way it has always been made, I’m not interested in copying the pure form. I want to make hybrids which are complex and add something new. That’s how we develop what we know.”

Hamish and Vanessa call this their “glorified hobby” and will remain happy amateurs, at least for now. “Though I do dream to develop the garden into a micro business which I could run in my semi-retirement,” adds Vanessa.

Hamish, in turn, will develop the Mr Wolf brand. “I’d love to see people moving away from formulaic cooking and doing their own thing in the kitchen with mixes of the Mr Wolf products,” he says. It’s remarkable how much he and Vanessa achieve without formal training and with hard work and trial and error.

Watch this plate…

DIG THIS

A handful of Hamish and Vanessa’s herbs from the Peace & Loaf kitchen, summer 2018...

T HREE- C ORNERED L EEK

AL L IUM

YARR OW

MINER ’S L E T T UCE

This crisp, succulent salad leaf is best eaten fresh in mixed salad or as an accompanying vegetable with grilled meats.

Best used when the flavours are extracted and combined into things like vinegars and syrups.

K ING HENR Y

TAGE T E S

Has a nice sweet onion flavour when fresh and can be used like spring onions in salads, or chopping find as a garnish.

This plant’s tender leaf can be cooked in a deep fat fryer to create a lovely textured crispy garnish for the plate.

Like a textured spinach with asparagus notes, this is best steamed and served with seasoning and best butter.

The whole of the plant can be eaten, while the flowers pack a potent onion flavour and garnish meals very well.

This has a pungent citrus zing and is as at home on desserts as it is accompanying a main savoury meal.

V E TCH

SHEEP ’S SORREL

SCENT ED GER ANIUM

L AND CRE S S

BR OAD BE AN FLOWER S

APPL E MARIG OL D

When picked young and tender, this has a delicate fresh pea flavour. Use to garnish soups or mix into fresh salads.

These flowers taste of broad beans and look lovely. Use as a colourful garnish on any dish.

This sharp, tart, citrusflavoured herb should be used very fresh for the best flavour.

Great on fish, no need to cook.

This cress has a more peppery punch than shop-bought watercress and is similar in flavour to good rocket.

When delicate, the leaves have a big aromatic flavour.

Break them into segments and use as a garnish.

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47

Papa Ganoush, invoking an informal eating experience with a vibrant range of Mediterranean dishes.

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Restaurant open nightly for dinner, seasonal bar menu, afternoon teas, Sunday lunch, children’s menu and take away pizza menu.

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HEAD TO HEAD

Food Fight PE AR BU T T ER

VS

AL MOND BU T T ER

INGREDIENTS 2kg ripe pears 400g (approx.) sugar 1 tsp grated orange zest 1/4 tsp ground nutmeg 4 tbsp orange juice

INGREDIENTS 350g whole almonds salt honey

METHOD Peel, core and roughly chop the pears. If they are firm, put them in a bowl with 4tbsp water and microwave on high for 5-10 mins or until soft. If soft already, do not pre-microwave. Weigh pears and add to a pan with 1/3 of their weight in sugar and stir over a medium heat until the sugar dissolves. Add the orange zest, nutmeg and orange juice and cook over medium heat until the mixture begins to thicken, stirring often so that it doesn’t burn on the bottom. This will take 45-60 mins.

Alternatively, cook uncovered in a low oven for about 2 hours until thickened (the time is dependent on how juicy the pears are). Remove and whiz in a food processor or leave chunky. Set aside to cool and spoon into sterilised jars, leaving 2cm headspace, and seal.

METHOD Preheat oven to 180C/ Gas 4, lay almonds on an oven tray and toast, shaking mid way through, for 10 mins.

Remove and set aside until they’ve cooled to the extent that they are slightly warm to the touch. Pop straight in a food processor and whiz until you have a spreading consistency. This can take a while – in fact, you may think it’s never going to happen, but it will.

Keep stopping and scraping down the sides and breaking up the ball of nuts, and then magically you will get a spreadable mixture. When it is very smooth, add salt and honey to your taste and blend again until creamy. Store in the fridge for up to 3 months.

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A P P E T I T E P RO M O T I O N

Brewing up a storm at Black Storm Brewery

I

t’s been a whirlwind nine months for Black Storm Brewery as their brand continues to gain momentum in the buoyant craft brewing market. Based in Whitley Bay, the company launched in Nov 2017 with its bottled range of four core real ales, aimed at rejuvenating traditional ales for a new market.

Founder Paul Hughes is no stranger to brewing, having worked in the industry prior to taking his MSc in entrepreneurship and setting up Black Storm. “We were keen to experiment with traditional beers and brewing methods, subtly recreating taste notes to produce our own flavour profiles,” said Paul. “We have developed this further to extend not only our range but to offer our ales in cans and cask as well as bottles.

Ales include refreshing and hoppy blondes, hazy American wheat beer and a smooth and chocolatey Porter, which has recently won the accolade of The Best Porter in the UK by The World Beer Awards.

“We are delighted to win this award for

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our Porter,” said Paul. “It’s a pat on the back for our team and supporters, a celebration of our passion for beer and precision with flavours.”

BOTTLED STORM GIN This interest in flavour profiling has inspired the creation of Black Storm’s first entry in the craft spirit market, Bottled Storm Gin. Taking influence from the beauty and power of the sea, the gin has been produced in small batches and has been distilled by the coast in North Shields. “To achieve its distinctive taste, we’ve used the depth of dark fruits and combined them with a refined selection of 13 botanicals”, said Paul. “This creates a rich flavour and a soft aromatic finish.”

STORM CELLAR and BEER BOX As well as creating their craft beer and spirits, Black Storm wants to champion and support other UK craft drink producers and promote the success of the British brewing and distilling industry through networking and collaboration.

As part of achieving this goal, Black

Storm opened its Bottle Shop and Tasting Rooms - Storm Cellar - in Whitley Bay and recently launched Beer Box as part of the STACK social hub in the centre of Newcastle.

Both Storm Cellar and Beer Box stock a wide selection of innovative craft beers from across the UK. Beer Box particularly has tightly packed its 20ft by 8ft space with some of the rarest beers in the country.

Beers include, Papillon, an aged Sour Ale with Blueberry, Apricot and Butterfly Pea Flower produced by Magic Rock HQ, and Yellow, a vegan beer produced by a collaboration between Modern Times Beer and Hawkshead Brewery.

“We’ve had already had lots of people comment on social media how pleased they are that we stock rare and specialised beers,” said James Davie- Baguley, operations manager at Beer Box. “We’re continually refreshing our selection as new products and producers enter the market.

Plus we really love to talk about beer, so welcome people in for a tour. There’s even a Beer Box deckchair to relax and take it all in!”

A P P E T I T E P RO M O T I O N

Open earlier in the year, Storm Cellar is fast becoming the go-to venue in Whitley Bay for craft ales and spirits. Tucked in next to the library on York Road, it has quickly developed both a regular customer base and interest from people visiting the town due to the successful regeneration of Whitley Bay. “We are proud to be part of the ongoing development and resurgence of Whitley Bay,” said Paul. “There is a real buzz happening and this is perfect for the atmosphere we are creating at Storm Cellar.

“As well as ensuring our beers and spirits taste amazing, we are also passionate about creating great spaces in which to enjoy our and other producers great products,” continues Paul. “We want people to feel at home when they’re with us, and judging by of all the relaxed dogs under chairs and tables at Storm Cellar, we think we’ve achieved that!”

Storm Cellar also has a regular series of events including open mic nights and a quiz. During the last bank holiday, they held a Retro Games Night that was so

popular, they are considering it as a regular event.

Crucial to Black Storm’s development and success has been attending food markets and trade events, locally and across the UK. “Talking to people across the country - customers, other producers and tradespeople - has been invaluable, says Paul. “Listening and learning have helped us shape what we do, and there is no replacement to getting out there are letting people taste your products.”

FUTURE PLANS Future plans for the company involve further diversifying their products range, adding to there tasting spaces, increasing stockists and availability in pubs, and expanding their reach across the UK. “We are delighted to announce that we recently acquired the Seaham-based microbrewery Autumn Brewing Co.,” said Paul.

“The fantastic team at Autumn have shown what is possible in gluten-free brewing, creating amazing beers using alternative grains to barley, like millet and

quinoa. We look forward to continuing this development with them to broaden the appeal of the award-winning ALT BREW range of beers”. www.blackstormbrewery.com www.wearebeerbox.com www.blackstormdistillery.com www.autumnbrewing.co.uk Addresses: Beer Box, Unit 12, STACK, Pilgrim Street, Newcastle, NE1 6QE Storm Cellar, 10 York Road, Whitley Bay, NE26 1AB Social media Black Storm Brewery - @blackstormbrew Beer Box - @itsbeerbox Storm Cellar - @CellarWB

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DRINK!

Into the black As autumn brings with it a switch from light pale ales to darker ruby reds and deep, dark porters, we offer up 10 of the best regional ales to take you into the dark nights Unless you’re up for hypothermia, your days supping pale ale and cider in sun-drenched beer gardens are about up, to be replaced by a perch by a cosy pub fire and comforting, mellower beers.

Your autumn/winter ales don’t necessarily have to be dark as pitch – an amber ale can be as robust as a porter, after all – though porters, stouts and ruby bitters tend to come to the fore at this time of year as we hunker down for the dark days and nights to come. Here, we offer up 10 brews from 10 of our favourite regional brewers.

Enjoy them with steak and ale pie, cinder toffee, big flavoursome cheeses or a bag of pork scratchings…

AL L ENDAL E BR E WER Y Dark Skies, 7% Sweet and biscuity, with notes of cinder toffee and orange marmalade, this gorgeous ale is rooted in Allendale’s Christmas Ale. We like to save it for Bonfire Night, after which we drink it all winter long.

BL A CK S TO RM BR E WER Y Porter, 5.2% The Best Porter in the UK according to the World Beer Awards 2018, this is porter as it should be – chunky, robust, with the warm chocolate notes we crave in autumn and winter.

BOX SO CIAL BRE WI N G Campfire Porter, 7% Father and son team Steve and Ross Holland continually come up with new and sometimes alternative brews featuring fruits and such like.

This is more traditional, however - a big, full-on porter which packs a big flavour punch with chocolate, coffee and vanilla notes.

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DRINK!

C O NSE T T AL E WORK S

SONNET 43

Red Dust, 4.5% This clear ruby red ale is comfort in a glass; earthy with red apple and liquorice notes, it’s an easy drinker, which means you may have more than one.

The Raven Bourbon Milk Stout, 4.3% This sweet stout is our favourite winter warmer for its silky chocolate notes and a smoky sweetness which comes from ageing in bourbon liquor oak asks.

Moreish, to say the least!

DURHAM BRE WER Y

T WI CE BR E WED

Evensong, 5% This traditional ruby bitter is smooth and well-balanced, with hints of kiwi and toffee.

Steel Rigg Porter, 4.9% A Silver medal winner in the SIBA independent Beer Awards 2018, this little beauty offers up light smoke and caramel, its dark hue with chinks of orange a comfort on darker nights.

T HE GRE AT NOR T H E A S T ERN BRE WIN G C O Rivet Catcher, 4% This toasty golden ale is one of the region’s long-time favourites, loved for its notes of caramel and biscuit with touches of orange which make it a happy partner for Bonfire Night.

WYL AM BR E WER Y Jekyll & Hyde, 9.8% A collaboration with Brouwerij de Molen, this is all sweet leather luxury with soft flows of tobacco, cocoa, burnt cream, cinder toffee and smoked oats.

H ADRIAN BO RD ER Tyneside Brown, 4.7% This easy drinking, full-bodied and nutty dark amber beer carries with it notes of brown bread toast well equipped to accompany you back into autumn and winter.

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H E A LT H Y

Beat the bloat

It’s the scourge of the 21st Century digestive system, so how do you avoid it? Try these bloat-busting tips, and never have to loosen your belt after lunch again…

U P YO UR INTAK E WATER A smart water bottle may be a musthave accessory, but do you actually ever use it for the purpose for which it was intended – ie, to supply water to your parched body? Weirdly, most of us still don’t drink enough.

To make sure you do, keep a water diary and ensure you down 3 litres throughout the day. The colder you drink it, the better it boosts your metabolism too, and it also fills you up before eating, so down a glass before a meal and you’ll eat less.

ASPARAGUS The amino acid asparagine in asparagus is a diuretic to help reduce water retention. It also has prebiotic fibre to nourish those vital probiotics in your gut.

BLUEBERRIES Full of Vit C and essential fibre, blueberries are uber kind to your digestion. Be warned, juicing significantly reduces blueberries’ fibre content, so keep them raw.

COCONUT OIL This versatile cooking oil stimulates the digestive juices, which in turn will help your system to beat the threat of bloating. Its antimicrobial properties can help also fight irritation and infection in the gut.

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CORIANDER A wonderful aid to digestion, it is most effective when used as a fresh garnish.

A few leaves may also help to ease nausea, so keep a pot growing on your kitchen windowsill.

CUCUMBER This health-giving powerhouse contains quercetin, a flavonoid antioxidant that helps reduce swelling.

CUMIN One of the most popular spices in Indian cooking, it also stimulates the digestive juices, which means it fights bloating.

FENNEL Fennel banishes excess water through its diuretic properties. For wind and bloat, fennel seeds have antispasmodic and anti-inflammatory properties to relax intestinal muscle and allow trapped gas to dissipate. Add seeds to tea or hot water and use sliced fennel bulb in salads.

FERMENTED FOODS A staple in many cultures, fermented foods are becoming hot news in the UK - be it kimchi, sauerkraut, kefir or miso.

They’re natural sources of beneficial bacteria, which promote good digestion, boost immunity and increase your resistance to infection.

FIBRE We all need fibre, but if you’re prone to bloating, it can be a contributor. If your system is sensitive, opt for gentler soluble fibre found in oats and brown rice and remember, you need to drink lots of fluids to help fibre work more effectively and avoid fibre bloat.

GINGER One of the greatest friends you will find for your digestion, there’s a reason why this is a traditional remedy for travel and morning sickness. Lemon is also a fabulous facilitator for digestion, which makes a cup of lemon and ginger tea your go-to drink after meals.

MINT Mint settles indigestion and soothes the stomach, which is why mint tea is a good option after food.

POTASSIUM-RICH FOODS Foods rich in potassium like avocado, banana, kiwis, oranges, cantaloupe melon and pistachios prevent water retention by regulating sodium levels.

Bananas also have soluble fibre, which can relieve or prevent constipation.

TURMERIC Delicious and great for your brain health, turmeric is also antiinflammatory, which means it can help you on those, erm, windy days…

SLOW D OWN Eating quickly and not chewing properly makes you swallow air that leads to bloating, so slow down. Digestion also begins in the mouth, so chewing your food more can decrease bloating.

Don’t talk and eat at the same time and sit upright when eating.

CU T D OWN

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

FIZZY DRINKS The fizz in carbonated drinks, even diet ones, can lead to trapped wind and bloating.

Replace with water flavoured with lemon, lime or cucumber.

GAS-PRODUCING FOODS Broccoli, cabbage and kale contain raffinose — a sugar that remains undigested until bacteria in your gut ferment it, which produces gas and, in turn, makes you bloat. Beans, lentils and peas contain difficult to absorb sugars and fibres. Combine the above with easily digestible whole grains like rice or quinoa. Apples, meanwhile, contain fructose and sorbitol which lead to bloat.

SALTY FOODS Eating high-sodium foods can trigger water retention, which can balloon you up. It’s in most processed and packaged foods, including soups and breads.

NOW AVAILABLE:

GENTLEMAN’S TEA Quails Egg Scotch Egg Sausage Roll Pastrami & Sauerkraut on Sourdough Mature Montgomery Cheddar with Piccalilli Scones & preserves Whisky & Mixed Berry Trifle Carrot Cake An individual pot of tea or coffee for one

£19.50 PER PERSON Toast to your masculinity adding a lager, ale or tod of whisky to your tea for: £23.50 Booking essential call: 0191 293 6666

Grand Parade, Tynemouth, NE30 4ER www.grandhoteltynemouth.co.uk

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KITCHEN KIT

Good taste Ever wondered what’s in the Appetite shopping basket?

Well, this month, it includes these little beauties...

TOP T RIO Warkworth, Northumberland-based Baste & Bray rapeseed oil company is home to seriously good cold-pressed virgin rapeseed oil, in addition to coconut oil, flour, almond and cashew nut spreads. These flavoured cold-pressed virgin rapeseed oils in lemon, garlic, chilli are £3.95 each at The Deli Around the Corner, Hotspur Street, Tynemouth, NE30 4EE, tel 0191 259 0086 www.thedeliaroundthecorner.co.uk

IN A PICK L E If you haven’t yet come across the sublime Rosebud Preserves, grown and made in North Yorkshire, we don’t know where you’ve been, but we know where you need to go – Blagdon Farm Shop, where this divine Sweet Cucumber Pickle is a wonderful partner for smoked meats and salmon. £3.79 at Blagdon Farm Shop, Milkhope, Berwick Hill Road, Seaton Burn, Newcastle NE13 6DA, tel 01670 789 924 www.theblagdonfarmshop.co.uk

CIAO, BEL L A Add a touch of Italian elegance to your morning coffee with these exquisite ricciarelli from the amazing Marabissi bakery. £3 at Carruthers & Kent, Elmfield Road, Gosforth, Newcastle NE3 4AY, tel 0191 213 1818 www.carruthersandkent.com

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L A D OLCE VITA

CHEE SE PL E A SE

Plump Garbagna cherries, macerated slowly and generously in local Piedmont Grappa and hand dipped in the highest quality white, dark or milk chocolate for a extraordinary experience, we all need Bodrato chocolate cherries in our life!

These came from Il Piccolo St Helen’s Street, Corbridge NE45 5BE, tel 01434 634 554 www.ilpiccolo.co.uk

For a touch of luxury which will last a lifetime and beyond, these Laguiole stainless steel cheese knives are hand made in France by Jean Dubost and add a touch of Gallic flair to your table. £42 at Bradley Gardens, Sled Lane, Wylam, NE41 8JH tel 01661 852 176, www.bradley-gardens.co.uk

GE T A GRIP We love Oxo Good Grips kitchen tools, and this spiraliser is among the best on the market – small enough to keep in your kitchen drawer and perfect for courgetti spaghetti. It comes in at around £16. We found this one at Corbridge Cookshop Middle Street, Corbridge, NE45 5AT tel 01434 632 582 www.corbridgecookshop.co.uk

AL L ABUZ Z Get in touch with your inner buzz with Northumbrian Honey Company honey, raised and made in the Tyne Valley, and the company’s amazing sparkling meads in Wildflower, Rose, and Heather. On the menu at notable places including Forest Side in the Lake District, this is a revelation.

Buy all three for £89 at www.shop. northumberlandhoney.co.uk

C O CK TAIL C APER S For a sophisticated take on lemon curd, treat yourself to this gorgeous Cherry Tree Mojito Curd and Strawberry, Rhubarb & Vanilla Jam, £3.95 and £3.85 at Daniel Farm, Sled Lane, Wylam tel 01661 853 849 www.facebook/danielfarmwylam

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CORBRIDGE FOOD & DRINK FESTIVAL Thurs 4th - Sun 7th October 2018 visitcorbridge.co.uk #visitcorbridge

An Eating Experience To Suit You...

Whether you’re after an early morning breakfast, relaxing brunch, long lunch or afternoon tea we can cater for all.

Visit our Deli where our produce is premium quality and locally sourced wherever possible.

18 Hill St, Corbridge, Northumberland NE45 5AA Tel: 01434 632948 | www.corbridgelarder.co.uk

Illustration by Kaushik Design

Family owned coffee shop serving homemade food using locally sourced ingredients.

We welcome everyone including cyclists (and carry a small amount of essential cycling kits and spares), cycle clubs, local customers and tourists and day-trippers.

Il Piccolo, Corbridge Restaurant | Wine Bar Deli/Gelateria

download our app for loyalty rewards, events and offers Gresham House, Watling Street, Corbridge, NE45 5AH Tel: 01434 632950

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www.ilpiccolo.co.uk

SPECIAL FOCUS

Take me to the bridge Ahead of Corbridge Food & Drink Festival, which takes places October 4-7 and celebrates the best food and drink from across Northumberland, we sample the best of Corbridge - a village made for foodies

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SPECIAL FOCUS

A food and drink tour of Northumberland must include Corbridge - one of the county’s prettiest villages and the perfect place to eat, drink and stay awhile among the shops, restaurants, pubs and cafés.

Corbridge’s acclaimed independent cafés, pubs, restaurants and shops are all involved in the four-day Corbridge Food Festival on October 4-7 this year, which includes a series of special events.

Organised by the community group Visit Corbridge, the whole of the village’s vibrant food scene will be involved, presenting a packed programme of tastings, food and drink demonstrations, special offers and competitions, live music and more.

Profits from the sale of the Festival programme will go to three good causes - The Charlotte Straker Project, Corbridge Youth Initiative and the Transplant Ward at the Freeman Hospital in Newcastle.

Highlights of the festival will include a cocktail masterclass, the Great Corbridge Gin Off, Spanish and Italian nights, a Taste of Norway, and the Great Corbridge Bake Off. www.visitcorbridge.co.uk

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Brocksbushes Farm As the Appetite team is heading back along the A69 following a trip to Corbridge, we pop into Brocksbushes Farm Shop for fresh produce from the farm, homemade goods, bread, cheese and gifts. The tea room is perfect for coffee or lunch and to watch the world go by. A69 Corbridge NE43 7UB, tel 01434 633 100 www.brocksbushes.co.uk Corbridge Cookshop Corbridge Cookshop is desrvedly renowned as one of the best in the region, home to a huge range of quality goods for home cooking, baking and cake decorating, storage, gadgets, giftware, homeware and hardware.

Middle Street, Corbridge NE45 5AT, tel 01434 632 582 www.corbridgecookshop.co.uk Corbridge Larder This brilliant cook shop, deli and café is home to so many of our favourite things that we make a weekly pilgrimage. It sells fantastic fresh breads, including an artisan range from

HOMEMADE • HOT FOOD • SCONES • CAKES • SOUPS

Watling Coffee House

FRESH COFFEE • DAILY SPECIALS • MADE TO ORDER

FRESH COFFEE • DAILY SPECIALS • MADE TO ORDER

The

Serving Corbridge and its visitors since 1979 11 Watling Street Corbridge NE45 5AG Tel: 01434 634425 HOMEMADE • HOT FOOD • SCONES • CAKES • SOUPS

Tea Room

7 n eek pe w O sa y da

Massey’s Ready For Cooler Days?

Homemade Soup, Scones, Cakes & Quiche Dairy Free, Gluten Free and Vegan Menu Vallum Bakery on the Military Road, the best ingredients from regional producers, a huge range of artisan and hard-to-find goods and it’s home to the excellent Heron Café.

Hill Street, Corbridge NE45 5AA, tel 01434 632 948 www.corbridgelarder.co.uk The Duck House Housed in Corbridge’s lovely old Town Hall, The Duck House is a must-visit for breakfast, lunch, afternoon tea, dinner and cocktails. It serves up a fine breakfast and lunch showcasing local produce, it offers a Hendrick’s Gin afternoon tea and 2-4-1 cocktails every Friday. Princes Street Corbridge, NE45 5AD, tel 01434 634 368 www.duckhousecorbridge.co.uk J.D. Hall Butchers When we’re in need of a bit of advice and a friendly butcher, we visit Jim Higginson at J.D. Hall Butchers on Hill Street. In addition to supplying some of the region’s best restaurant kitchens, Jim is on hand with advice and knowledge regarding the

26 Middle Street, Corbridge, NE45 5AT Tel: 01434 633130 www.masseystearoom.co.uk No 1

J.D HALL BUTCHERS Purveyors of Fine Foods

Locally sourced beef & lamb * Pork * Poultry * Burgers & grillsticks British rose veal * Game * Offal * Dry cured bacon and ham Good variety of homemade sausage * Cheese * Pies and pastries Specialities/condiments • Suppliers to Restaurants & Hotels • 2 Hill Street, Corbridge, Northumberland, NE45 5AA Tel. 01434 632005 Open: Mon-Fri 7am-5pm, Sat 7am-1pm, Sun Closed

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SPECIAL FOCUS

excellent range he has for sale. We highly recommend the steak and carrot pasty for lunch. Hill Street, Corbridge, NE45 5AA tel 01434 632 005 Il Piccolo This lovely restaurant, wine bar and deli is a major draw for visitors to Corbridge, where you will find chef patron Emanuele Orto, who uses the best seasonal produce for his wonderful food and sources fantastic Italian produce for the deli. A Northumberland foodie gem. St Helens Street Corbridge, NE45 5BE tel 01434 634 554, www.ilpiccolo.co.uk Massey’s Tea Room The homemade cakes at this welcoming tea room and café are the stuff of legend – beautifully displayed and every one of them delicious. Before making your decision, sample the extensive lunch menu – the homemade soups are a highlight. Middle Street, Corbridge, NE45 5AT tel 01434 633 130, www.masseystearoom.co.uk Spokes Kitchen Open seven days a week, this fantastic cycle shop café draws a happy mix of cyclists,

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day trippers and locals plus their four-legged friends for breakfast, lunch, cakes, tray bakes and coffee. The lunch specials change daily and there are regular special events, including a monthly bistro on the last Friday evening of each month.

Watling Street, Corbridge, NE45 5AG tel 01434 632 950 www.facebook.com/SpokesKitchen Tea and Tipple At the heart of the village in the Market Place, Tea & Tipple buzzes with locals and visitors who gather to meet up, catch up and enjoy light meals, excellent scones, beautiful cakes, coffee and a lively atmosphere. Market Place Corbridge, NE45 5AW, tel 01434 632 886 teaandtipple.blogspot.com Watling Coffee House Watling Coffee House is a Corbridge institution, occupying its quaint corner site for 39 years, throughout the years always providing a warm welcome to locals and visitors who return time and again for homemade food, fantastic cakes and scones, tea and coffee. Watling Street, Corbridge NE45 5AG, tel 01434 634 820 www.facebook.com/watlingcoffeehouse

Coffee, Tea, Cakes & Scones...

WHAT EVERY GOOD COOK NEEDS

Market Place, Corbridge, Northumberland, NE45 5AT Telephone: 01434 632886

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.

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

AWARD WINNING FARM SHOP & TEAROOM FARM SHOP - Fresh fruit & vegetables, home baked cakes, pies, scones and fresh soup. Selection of delicious frozen ready made meals carefully prepared in our Farm Kitchen. Wheat & gluten free products. Home cooked meats, sausages, bacon, jams, chutneys, cheeses, fish, freshly baked bread and a full range of dairy produce and more, a lot of which are local.

TEA ROOM - From morning coffee and breakfast to afternoon tea as well as home cooked lunches ranging from a simple sandwich to our daily specials.

Serving a variety of beers and wines both in the farm shop and the tea room.

FARM SHOP: 9.30AM TO 6PM | TEA ROOM: 9.30AM TO 5.30PM

V EN UE H I R E AVA I L ABL E FOR PAR T IES, ASK FOR D ETAILS. 2 -3 Tow n H a ll B u i l d i n g s, Pr inc es St reet , Cor br id g e N E45 5AD Te l: 0 1 4 3 4 6 3 4 3 6 8 www.d uc k hous ec or br id g e.c o.uk

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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LAST WORD

Simon Hicks HE AD CHEF, T HE LORD CRE WE ARMS What do you eat for breakfast? Generally nothing. If I do have something though, I’ll have Vegemite on toast - you take the boy out of Oz, but you can’t take away his Vegemite! I have three trips to the Nespresso machine too. My other choice would be poached eggs on toast with lashings of Tobasco Sauce.

And your go-to guilty pleasure?

Avril Lavigne, the black bits off a roast joint, and chocolate bullets (chocolatecovered liquorice).

What would you choose for your last meal on earth? I’m a simple guy, so some good salted butter on toast and a chai latte, which I can’t get enough of.

What’s in your fridge at home today?

I’ve just come back from holiday, so it’s full of salami; we have great sausage at home in Oz and I have to have my auntie’s homemade apricot jam from back home.

If you could have only one ingredient, which would it be? It changes with the seasons, but flour is vital. We bake a lot of bread and I love making sourdough every day.

Of all the dishes you make, what’s your favourite? At the moment we’re picking some fantastic mushrooms from the woods around Slaley, Northumberland. In London you could charge £50 for a plate of these things and we’ve got baskets of them on our doorstep.

What’s your favourite cook book?

I have a big collection in The Gatehouse at The Lord Crewe. My go-to is the Tartine

collection of books from Chad Robertson.

His bakery in San Francisco is legendary and his books are fantastic. Aussies love funky stuff on toast and there’s a huge brunch culture in Melbourne - I love things that fit into that kind of food.

Who’s the most famous person you’ve cooked for? Working at Scott’s in Mayfair for two years, I saw a lot of famous people in the dining room. One night we had Margaret Thatcher sitting across the table from Lionel Richie and Adam Sandler; that was pretty cool. At The Lord Crewe we’ve cooked for the Rothschild family.

What’s your most important piece of advice? It’s one for the older fellas like me - we need to keep the kids keen. Coming through as a chef is tough, so we need to keep guys in the profession. Being a chef is a fantastic lifestyle; I’ve been one for 23 years and worked in four countries, but you need to enjoy what you’re doing and enjoy working with the people around you.

What would you be doing if you weren’t a chef? Growing up in central Australia, I always wanted to be a truckie, driving road trains across the country.

If you only had £10 to spend on food, what would you buy? Am I allowed to pick Haribos, Pringles and Diet Coke?

Who gets your vote for greatest cook in the world, ever? Kevin Gratton, who has been a big part of the Hix and Caprice empires; he ran six restaurants at once with a passion and ease that was incredibly inspiring.

The Lord Crewe Arms, Blanchland, DH8 9SP, tel 01434 677 100, www.lordcrewearmsblanchland.co.uk

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EXPERIENCE THE VERY BEST OF BRITISH FOOD IN THE DINING ROOM AT WALWICK HALL THE DINING ROOM’S SEASONAL MENUS, CREATED BY OUR AWARD-WINNING HEAD CHEF, BLEND QUALITY LOCALLY-SOURCED INGREDIENTS FROM THE NORTHUMBRIAN LARDER AND FRESH VEGETABLES FROM OUR KITCHEN GARDEN TO CREATE TRADITIONAL DISHES WITH A UNIQUE MODERN CULINARY TWIST. WITH GREAT VALUE EARLY EVENING AND LUNCH MENUS AVAILABLE, GUESTS CAN ENJOY RELAXED, EVERYDAY DINING IN A STUNNING SETTING. LUNCH MENU: 12.00-2.30PM, MONDAY - SATURDAY. EARLY EVENING MENU: 5.30-6.30PM, MONDAY - SATURDAY. DINNER MENU: 6.30-9.30PM, MONDAY - SATURDAY. SUNDAY LUNCH MENU: 12.00-5.30PM, SUNDAY. SUNDAY DINNER MENU: 6.30PM-9.30PM, SUNDAY. TO VIEW OUR LATEST MENUS AND BOOK A TABLE PLEASE VISIT WWW.WALWICKHALL.COM

HUMSHAUGH, HEXHAM, NORTHUMBERLAND. NE46 4BJ. T 01434 620 156 WWW.WALWICKHALL.COM

COMPETITION

Win lunch for two AT T HE LORD CRE WE ARMS The Lord Crewe Arms, Blanchland is offering appetite readers the chance to win a fabulous three-course lunch for two people at The Good Pub Guide’s Inn of the Year 2018.

To enter, go to www.appetitemag.co.uk/win and enter your full name and contact information.

Closing date for entries is Monday October 29, 2018. Prize to be taken before December 21, 2018. The winner will be drawn at random and notified within three days of the closing date. The prize is to be taken any weekday (Mon-Fri).

The Lord Crewe Arms in the pretty village of Blanchland was reinvented three years ago - and if you haven’t yet dined there it needs to jump to the top of your “must go” list.

Set within historic buildings that date back to the 12th Century, with stoneflagged floors, huge open fireplaces and a pub bar within the former crypt, it is renowned for its unique atmosphere.

The 21 beautiful bedrooms are shared between the main hotel, adjacent cottages and a former temperance inn opposite, and there are breathtaking views from the walled gardens.

Head chef Simon Hicks and his team deliver tantalisingly tasty food in modern British style using the best of the local landscape as their inspiration.

The only establishment to be listed in Tatler’s 2018 restaurant guide for Durham and Northumberland and named 2018 Good Pub Guide’s Inn of the Year, Tatler’s reviewer described it as “pure magic”.

The restored Gatehouse opposite the hotel opened a year ago and is established as an exciting space for foodie events and private entertaining.

Here, guests gather to watch chefs demonstrate their skills, tasting the fruits of their labours over lunch. In the evening Simon Hicks and invited guest chefs host dinners with the opportunity to chat and discover great cooking.

The Gatehouse is available for private events taking over the entire space for exclusive use - sitting room, atmospheric dining room and demo kitchen.

“Pure magic”- TAT L ER Terms & conditions The prize is for the winner and a partner. The date of the prize is to be arranged directly with The Lord Crewe Arms and is subject to availability. The prize is non-transferable and there is no cash alternative. All drinks and extras to be paid for. Prize to be taken Monday-Friday before December 21, 2018.

The Lord Crewe Arms, Blanchland, DH8 9SP, tel 01434 677 100, www.lordcrewearmsblanchland.co.uk

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Aunty Ajeet’s Lamb Curry – Serves 4 An old family recipe originating in North India, Aunty Ajeet’s Lamb Curry can be served at any family get-together as it will be loved by all, old, young or in between! Aunty Ajeet’s recipe uses lamb, but if you’d prefer, you can swap this out with a protein of your choice – chicken is a firm favourite of the family, and Sachins’ customers! ingredients: 4 lamb leg steaks, chopped 3 medium red onions, diced 2 very ripe soft tomatoes, coarsely chopped 1 tin chopped tomatoes 3 fresh green chillies 2 teaspoons turmeric powder 2 teaspoons garam masala 2 teaspoons chilli powder 2 ½ teaspoons fennel seeds 2 ½ teaspoons cumin seeds 1 teaspoon dry fenugreek 2 ½ teaspoons mustard seeds 2 tablespoons Greek yoghurt Equal amounts garlic and ginger, to taste Salt, to taste Fresh coriander, chopped – to garnish Method: In a dry frying pan, warm the mustard, cumin and fennel seeds until they start to pop, then take off the heat and allow them to cool In the same pan, add some oil and once warm, add the red onions and stir Once the onions have started to caramelise, add the equal parts of ginger and garlic Keep stirring, and once the garlic and ginger are cooked, add the green chilies, tin of tomatoes and the ripe tomatoes Cook until the tomatoes break down and you have a masala Once the masala is of a thick consistency, add the turmeric, chilli powder, salt and garam masala (you may need to add some water to avoid the masala becoming too thick) Add the lamb to the masala Once the lamb is cooked, get the spices you dry roasted earlier and grind them into a powder Add the dry roasted spices and the dry fenugreek to the pan Remove the pan from the heat and add the Greek yoghurt, stir in and then garnish with the fresh coriander

www.sachins.co.uk | 0191 232 46 60 Forth Banks, Newcastle NE1 3SG @sachins_ncl

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Discover a hidden gem in the Tyne Valley Bradley Gardens is a tranquil oasis and seedbed of inspiration. We invite you to browse plants in our nursery, find homeware and accessories in our shops, or sit, wander and enjoy seasonal food in our Glasshouse cafĂŠ.

Bradley Gardens Sled Lane, Wylam, Tyne & Wear NE41 8JH Tel: 01661 852 176

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