Appetite #53 – November/December 2018

ISSUE 53 www.appetitemag.co.uk

November/December 2018

TICKLE YOUR TASTEBUDS...

FREE PLEASE TAKE A COPY

OH DEER...

...IT’S CHRISTMAS. AGAIN. SO WHAT’S COOKING?

inside Paul Johnson’s Christmas Day menu // Our 12 chefs of Christmas life-saving tips

Helen Stanton’s pick of the season’s cook books // Our wrap of the best foodie gifts

Christmas A warm welcome this festive season Our Christmas menu is available from 24 November

Leazes Street, Amble, Northumberland, NE65 0AA

Quay Road, Blyth Northumberland, NE24 3PA

80 Queen Street, Amble, Northumberland, NE65 0DD

+44 (0)1665 711 232

+44 (0)1670 369 052

+44 (0)1665 711 862

For more information go to boathousefoodgroup.co.uk For bookings email info@boathousefoodgroup.co.uk or call individual venues

WELCOME

Just desserts

Today’s burning question...

Christmas pud or buche de Noël?

Here at Appetite, we pride ourselves on being on point with the big questions of the day, and I think you will agree that the question above is the one which keeps on giving, year after year.

The correct answer, unless you are French of course, is Christmas pudding. But why? Why do we insist on serving something every year which most people do not like? Something they would happily swap for hot pokers to stick in their eyes any other day of the year?

I am in a minority of one in my family, in that I adore Christmas pudding. Mind, I don’t like brandy butter, so even I don’t score 10/10 for following tradition in my Christmas Day dessert choice, preferring to smother my pud with cold whipped cream straight from the fridge.

The rest of them like their chocolate log, which, thinking about it, we also only eat at Christmas, even though it is simply de-festified by the removal of the holly - the only thing which actually makes it Christmassy at all. Whichever

camp you’re in, we have looked after you on page 34 with a recipe for both (I know, what would you do without us?). In addition, we’ve tortured 12 chefs into letting us into their Christmas culinary secrets, so there’s no excuse for an under-cooked turkey or soggy roasties, and we have filled this edition with tips for all manner of once-a-year delicacies such as red cabbage and cranberries.

Obviously, after working on this edition I am, as always, utterly fed up of Christmas. I have zero interest in cooking turkey, mince pies or anything else vaguely festive, though that will obviously change the moment someone puts on Michael Buble’s Christmas CD and hands me a glass of prosecco.

In the meantime, I’m doing what I do every year - ignoring all the signs of the festive season’s imminent approach. When I do wake up to fizz and Michael Buble, I will panic and think I’ve left it all too late. But it never is; the panic is just part of the fun. Happy Christmas!

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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Festively French...

CHRISTMAS LUNCH - Mon-Sat 12-2pm 2 Courses £18.95 | 3 Courses - £20.50 CHRISTMAS FAYRE - Mon-Wed 6-9pm, Thurs-Sat 6-7pm 2 Courses £19.95 | 3 Courses £21.50 See website for menu

4-6 GILESGATE, HEXHAM, NORTHUMBERLAND NE46 3NJ

Tel 01434 609 943 | www.bouchonbistrot.co.uk

WHAT’S INSIDE

Highlights

November/December 2018

44

Eat, drink...

Paul Johnson, chef proprietor of The Ship Inn, Wylam presents a Christmas Day feast you can cook at home

21 Take 5

60 Present day

24 Top 10

66 Competition

Wining, private dining and more

Make your Christmas sparkle

33 The low down

Happy vegan Christmas

54 Be merry

What to drink this Christmas

A fab foodie gift list

Win an advent calendar full of local beer from CentrAle

27 12 chefs of Christmas

12 great festive culinary tips from 12 great cooks

37 Food fight Christmas pud vs.

Buche de Noel

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FOR ALL YOUR FESTIVE SEASON FOODS 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 * Hampers * Christmas Preserves and Condiments * Foodie Stocking Fillers * Christmas Ale Packs * Christmas meat and pastry orders taken now!

GIFT VOUCHERS AVAILABLE ONLINE & IN-STORE WHY NOT VISIT OUR CAFE WHERE YOU CAN DINE IN COMFORT!

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

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

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.

MEAT-FREE MONDAY – TWO COURSES FOR JUST £10 Choose a starter and main course from the meat-free specials boards for just £10 every Monday. Available 11.30am-9pm. Meat-free not your thing? Don’t worry, the full menu is available too. Offer available until December 31, 2018.

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

The

County Hotel

FREE TRAYBAKE AND FILTERED PUMPHREYS COFFEE OR TEA Available Monday-Friday, 9am-5pm. Offer available until December 8, 2018.

Riverview Bakery, 14 River View, Blackhall Mill, NE17 7TL tel 01207 563 668, on Facebook

BUY-ONE-GET-ONE-HALF-PRICE CHRISTMAS CREAM TEA HAMPER Christmas cream tea hampers (£7.50) include a sandwich of your choice, a slice of cake, a mince pie, tea or coffee, a chocolate and a small cracker.

Café Des Amis, 52 Newgate Street, Morpeth, NE61 1BE tel 01670 505 483, on Facebook

20% OFF AT THE BAKE ONE, GOSFORTH HIGH ST & THE BAKE LOUNGE AT STACK Available all day, every day on orders via the app/website. www.thebakegosforth.co.uk The Bake One, 215-217 High Street, Gosforth, NE3 1HQ, tel 0191 284 1199 The Bake Lounge, Stack, Pilgrim Street, Newcastle, NE1 2HG

Afternoon tea for two with prosecco for £30

Afternoon tea is served daily 2-5pm and includes delicate sandwiches, homemade scones, cakes and treats. Available throughout December and January. Can be purchased as gift voucher. Booking essential.

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

FESTIVE AFTERNOON TEA WITH SEASONAL PASTRIES ONLY £12.50 Enjoy afternoon tea with a festive twist! Available until December 23, 2018.

Melanie’s Tea Room, Front Street, Newbiggin-by-the-Sea, NE64 6NJ tel 07505 085 534, on Facebook

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2 courses £16.95 | 3 courses £19.95

Available from Monday 26th Nov to Monday 24th Dec

DJ & Dancing til late • No Tickets. No Door Charge or 5 Course Dinner £29.95 Per Person Book Now

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

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

Good Mood Food

THE PERFECT PLACE FOR BREAKFAST, BRUNCH, LUNCH AND DINNER.

FRESH INGREDIENTS AND ALL HOMEMADE “Ordered the Reuben sandwich – OMG, one of the best I’ve ever had, salt beef that melts in your mouth. Friendly staff and even though the place was full we didn’t wait long for food. Walked out happily stuffed for a walk along the beach.” – TRIP ADVISOR REVIEW AUG 2018

Some call it tapas, some call it small plates, we simply call it food

Food designed for sharing, on various size plates.

New exciting evening menu starting on 22nd November.

The ideal sharing experience, perfect for couples, family and friends.

Book your Christmas party. Reservations recommended.

Tel: 0191 251 9555 2-8 Marine Avenue, Whitley Bay NE26 1LY Find us opposite the Spanish City Dome with views of the coastline

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s e k a c n Best pae coast on th

WHAT’S HOT

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

WHAT DO I DO WITH..?

TOP T WEE T S

Blagdon Farm Shop (@blagdonfarmshop): ‘Vicky Veg Head’ - we cant believe the size of these Blagdon homegrown Romanesco cauliflowers

RED C ABB AGE

Most of us only buy it at Christmas and then forget it the rest of the year, yet this is the cabbage gift that keeps on giving.

Try these…

Braised with apples: Pre-heat oven to 160C/Gas 3. Melt a big dollop of butter and a tbsp oil in a big casserole dish, add 2 chopped onions and 1 tsp ground mixed spice and sweat out until the onion is soft. Add 1 shredded red cabbage, 3 tbsp soft brown sugar, 3 apples (peeled, cored and diced), and 3 tbsp red wine vinegar. Stir it all up, put it in the oven for 2 hours, eat!

Winter red slaw: Mix ½ red cabbage, ½ white cabbage, 1 red pepper, 3 spring onions, ½ sweet red onion – all finely chopped and 2 handfuls roughly chopped walnuts in a large bowl. Make a vinaigrette of 1 tbsp white wine vinegar, 2 tbsp olive oil, 1 tsp Dijon mustard, 1 tsp honey, pour over salad, toss and serve.

Stir fry: Thoroughly mix together 1 tbsp sesame oil, 3 tbsp light soy sauce, 2 tbsp rice wine vinegar, 1 tbsp honey, ½ tsp red pepper flakes or chilli flakes and 3 tsp cornflour in a small jug or jar. Heat 2 tbsp olive oil in a wok and add 2 cloves crushed garlic, 2 tsp grated ginger and a diced red onion. Cook on a medium heat until onion softens. Add ½ a thinly sliced red cabbage, 1 sliced red pepper, 1 julienned carrot, 2 handfuls cashew nuts, add the sauce and stir fry over a high heat for about 6 mins.

FAME AT LAST! None of us actually watch it, but even we were mildly excited when we were told that Appetite featured - fleetingly, and very much in the background - in the popular TV reality spectacular The Only Way Is Essex, as you can see from this rather grainy shot one of the team took of their telly. None of us really knows what this means - if anything - but it made us happy…

Ravenous Fox (@Ravenousfox1): Truly brilliant Salt and Chilli Crispy squid @OMNIONTHECORNER

Terry Laybourne (@21HG): Those Tatin sisters, they knew a thing or two about apple tarts @ChrisGalvin8 @SaintVincentNcl

Knitsley Farm Shop, which celebrated its 10th birthday at the beginning of November, is a rural gem. Family owned and home to a renowned farm butchery, farm shop and deli, bakery and café restaurant serving everything from hearty breakfasts to light lunches to three course meals, it’s also in the heart of lovely Co Durham countryside. A must too for your Christmas produce. East Knitsley Grange Farm Knitsley, Consett DH8 9EW, tel 01207 592 059 www.knitsleyfarmshop.co.uk

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Cheers to Christmas Wine rack from

Angelic Hen

£6.99

£75

Wine charms

£7.99

Advent house

£19.99

The Milkhope Centre, Blagdon Northumberland, NE13 6DA Call us: 01670 789 142 www.lacookshop.co.uk Open: Mon-Sat 10-5 | Sun 10.30-4

Il Piccolo, Corbridge Restaurant | Wine Bar Deli/Gelateria

Party Menu £22.50 www.ilpiccolo.co.uk

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

www.michelangelorestaurants.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 NOVEMBER CLEMENTINES Bake a whole candied clementine into your Christmas pud, preserve in brandy for a lovely gift, or simply display with their stalks and leaves intact in your festive fruit bowl.

C OUNT Y CHRIS TMA S

DATES: UNTIL JANUARY 5 No time for your Christmas party before December 25? The County Hotel in Hexham has you covered with an extended festive season including a special three-course menu (£16.96 per person) available until January 5, 2019. Booking required.

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

MIR ACL E ON GRE Y S T REE T DATE: NOVEMBER 15-DECEMBER 24 A new pop-up bar is on Newcastle’s Grey Street serving up a festive celebration in the heart of the city with Christmas music, mulled wine and hot drinks, cocktails and mocktails. Bookings aren’t required, just pop in! www.malhotragroup.co.uk/miracleongreystreet

MORPE T H CHRIS TMA S MARK E T DATES: NOVEMBER 15-17 The three-day market brings together street food, kids’ entertainment, carol singing, Santa’s grotto and more. On November 17, the official Christmas light switch on presented by Morpeth Town Council in partnership with Sanderson Arcade features Heart FM Breakfast radio hosts Justin and Kelly. The lights will be switched on at 5pm and there will also be a firework display. www. moreinmorpeth.co.uk/events

C ORBRID GE L AT E NIGHT SHOPPING

WALNUTS At the heart of your Christmas nut bowl, all you need is a pair of nut crackers and a healthy appetite. Roast them in butter with salt and honey, or pickle them to enjoy all winter long.

RABBIT Lean, wild rabbit is subtly gamey and works nicely with anything you would usually serve with chicken, such as tomato-based sauces with rosemary and olives, or mustard and cream.

DE CEMBER TURKEY Why oh why do we only eat it once a year? More flavoursome and moister than chicken, leaner than most meats, it is fantastic roast, curried, or used as a minced meat.

CRANBERRIES Cranberries are lower in sugar than other berry fruits and their tartness is a fantastic partner for dishes sweet and sour. Apart from the must-have cranberry sauce, bake them into soda bread and use in chutneys.

CHESTNUTS Eat them roasted from a street vendor for a true taste of Christmas, or pick them up from the ground and feast on them when walking in the park. At home, shell them, peel them, roast or boil and mash. Gorgeous...

DATE: DECEMBER 3 The annual late night shopping event takes over Corbridge on Monday December 3 when shops will be staying open until 9pm.

In addition to the late-night opening, the village will have a carnival atmosphere with carols, music, street food, entertainment and market stalls taking over the streets for this one special annual night only. www.visitcorbridge.co.uk/events/ corbridge-festive-late-night-2018

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FISH

NOR T H SHIEL DS CHIL L I CR AB Jack Catheral, head chef 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 4 INGREDIENTS 2kg cooked whole brown crab 4 tbsp groundnut oil 4 garlic cloves, finely chopped 2.5cm fresh root ginger, finely chopped 3 medium hot red chillies, finely chopped 4 tbsp tomato ketchup 2 tbsp dark soy sauce 1 tsp Marmite 150ml water 2 spring onions, finely shredded lengthways handful chopped fresh coriander METHOD Put the crab on its back on the chopping board, so that the claws and softer body section face upwards, then simply twist off the main claws, leaving the legs attached to the body.

Now put your thumbs against the hard shell close to the crab’s tail and push and prise the body section out and away from the shell, the legs should still be attached to the body.

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Remove the small stomach sac just behind the crab’s mouth and pull away the feather-like gills (dead man’s fingers) which are attached along the edges of the centre part and discard.

Using a teaspoon, scoop out the brown meat from inside the shell and reserve.

Chop the body into quarters and then cut the main claws in half at the joint. Crack the shells of each piece with the back of a large knife.

Heat the oil, garlic, ginger and chilli in a wok for a minute or so to allow their aromas to release.

Next, turn up the heat and fry off the brown crab meat, then add the ketchup, soy sauce, Marmite and water. These all add savoury and sweet notes to the finished dish.

Now stir-fry the crab for 2 mins and finally finish with chopped fresh coriander and spring onions.

Serve immediately with lots of finger bowls and napkins - this is a messy dish!

S TA R T E R S

Light bites C ZE CH CHEER One of the Czech Republic’s most famous exports is heading to the North East with the reopening of the Union Rooms in Newcastle. Staropramen tank beer will be available at the bar, following a multi-million pound facelift to include a new pizza restaurant, private dining area and – unusually - a barber’s shop.

Union Rooms, Westgate Road, Newcastle, NE1 1TT tel 0191 261 2226, www.unionrooms.co.uk

YOUNG CHEF OF T HE YE AR Keanan Pattison, junior sous chef at Rockliffe Hall’s Clubhouse restaurant, has been crowned North East Young Chef of the Year for 2018. The 21-year-old was one of seven finalists to compete for the title at the Lancastrian Suite, Gateshead. Organised by the North East Culinary and Trade Association, the competition involved a 30-minute knife skill class followed by a 60-minute challenge to prepare, cook and present a two-course menu for two people featuring scallops in the starter and guinea fowl in the main course.

Keanan is now automatically through to the semi-final of the Craft Guild of Chefs National Young Chef of the Year competition, which will take place in mid-2019.

Rockliffe Hall, Hurworth-onTees, Darlington, DL2 2DU tel 01325 729 999 www.rockliffehall.com

S TA R T E R S

IN THE GARDEN

C ARR Y ON GL AMPING 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

L IGHT S , C AMER A …

Tyneside Bar Café at the gorgeous Tyneside Cinema in Newcastle has re-opened with a new menu following a revamp. This buzzing bar café and bistro is a fantastic stop off for a city centre brunch, lunch or dinner, serving up fresh plates alongside quality coffee, tea, wine and beer alongside regular film quizzes, free screenings of classics alongside brunch on Sundays, and more events chalked on boards around the bar (and on Facebook).

Tyneside Bar Café, Pilgrim Street, Newcastle, NE1 6QG tel 0191 227 5522, www.tynesidecinema.co.uk

What a summer we had! The heatwave meant the crops were in remarkably early, allowing the farmers a more sociable summer than usual. Meanwhile, we enjoyed a really good boost to the season, so we were spoilt for courgettes, lettuce, tomatoes, cucumber, radish, kale, squash and more - and the celeriac is already being harvested!

We still have plenty of produce coming out of the poly tunnels and raised beds - it’s just a question of keeping up and using it before it goes over.

This week, Reece made a delicious celeriac soup with truffle oil to finish, and we’ve been experimenting with saltbaking the celeriac. The result has been varied depending on the oven, with the bread oven producing the juiciest bake.

Once it’s been salt baked, we sauté it in butter to caramelise, which is delicious.

The chefs have perfected the menu for our new Winter Tipi, which is open on set dates

between now and Christmas or to book for private dining. It has such a unique atmosphere and is so easy to keep cosy, it’s going to be my winter retreat.

Our chefs have developed a seasonal grazing and sharing menu and you can either book a table for six or join others on the communal table. We have a quirky bar which the team at the wonderful Jolaru Interiors developed in their studio at Vallum, and there’s a fire in the middle of the tipi to layer up the winter ambience.

In other news, we have ended up with a cocktail (see what I did there..?) of chicks of all different colours over the summer, so we’re looking forward to eggs again in spring. Which leads in rather well to me telling you about Skosh in York. We went on a team jolly this week and my goodness, their hen’s egg small plate is heaven in a pottery egg, so do go if you can.

And in the meantime, happy Christmas!

TOP T E CH Claire and Mo at Carruthers and Kent enoteca in Gosforth, Newcastle are now the proud owners of an enomatic wine dispenser - that’s a posh self-service machine to you and me - to serve up their beautifully curated wines. Renowned for their wine shop, wine served by the glass with paired food, and regular winemaker events, Claire and Mo also hire out their tasting room and lounge for events.

The lounge is open noon-9pm Tuesday-Saturday and noon-5pm on Sundays. Carruthers & Kent, Elmfield Road, Gosforth, Newcastle NE3 4AY tel 0191 213 1818, www.carruthersandkent.com

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S TA R T E R S

C A S T A SPEL L Do your bit for the brilliant Magic Hat pop-up café and market in Newcastle and back its crowdfunding campaign for a permanent home. Its volunteers collect surplus food from shops, supermarkets, farms etc and transform it into gorgeous meals for a weekly café and takeaway at Byker Community Centre on Friday evenings, and a pay-as-you-feel market Friday evenings and Saturday mornings.

Magic Hat, Byker Community Centre, NE6 2DX www.themagichatcafe.co.uk Support Magic Hat via www.crowdfunder.co.uk and at www.avivacommunityfund.co.uk/voting/ project/view/4-3318

S TAR T URN C O OL K IMCHI One of the biggest food trends of the last few months is spreading to the North East with the arrival of Korean café Kimchi Planet in Newcastle.

Kimchi, a traditional Korean dish of salted and fermented vegetables, has become popular with top chefs around the UK and the kimchi-inspired cafe in Shieldfield will be serving it up alongside the Korean street food which has made Kimchi Planet a popular stop at food markets and events around the region in the last two years.

Kimichi Planet, Wretham Place, Newcastle, NE2 1XU tel 07366 066 546, www.facebook.com/kimchiplanet

Fresh off his stint on TV’s Great British Menu, Danny Parker has joined Jesmond Dene House. The former head chef at Newcastle’s Michelin-starred House of Tides, Parker, 28, has also worked at Wynyard Hall and has appeared in BBC’s Masterchef the Professionals and two series of Great British Menu. Cal Byerley, from Grasmere’s Michelin-starred Forest Side, will join Parker at Jesmond Dene House as head pastry chef.

Jesmond Dene House Jesmond Dene Road Newcastle, NE2 2EY tel 0191 212 3000 www.jesmonddenehouse.co.uk

APPL E PIE ORDER Nice work on the part of the good folk of The Feathers Inn, Hedley on the Hill, Northumberland, and Wylam Community Orchard. They partnered up to work with Ovingham Middle School for its second Ovingham Apple Bake Off competition for pupils. It was won with an apple stack comprising a home made granola base with apple purée topping and homemade ice cream.

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© Alexandria Dawn Photography

YES CHEF!

S TA R T E R S

AU T UMN FL AVOUR S 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 - the countdown to Christmas begins. Peace & Loaf Jesmond Road, Newcastle, NE2 1LA tel 0191 281 5222, www.peaceandloaf.co.uk We’re heading into the festive season and there’s a lot going on at Peace & Loaf – in the restaurant and in the kitchen.

It’s been great to have people coming in following my stint on Great British Menu. I loved being part of the competition and it’s nice to see people have been tuning in and then want to come and try our food.

I’m heading down to London soon to team back up with Dan Fletcher and Danny Parker, my fellow regional chefs from this year’s show, for an event at Sky Garden on Fenchurch Street hosted by Dan. It will be good to be back in the kitchen with the boys and cook the dishes from the show again.

It was lovely to see my friends Hamish and Vanessa, who provide garden produce for our kitchen, in the last edition of Appetite.

They’re such amazing people, with a great passion for food and growing, and we love working with them at Peace & Loaf.

Back in the kitchen, we’re bang into autumn and winter with the best of things like squash, heritage carrots, chervil roots and warming, winter flavours on the menu. We’re also working with Collingwood Seafood of North Shields now and they’re smashing it out of the water (excuse the pun) with the fish they’re supplying.

Squid is bang in season right now and the monkfish we’ve got in is also phenomenal.

In the restaurant, we’ve recently promoted Linden Green to restaurant manager and he’s doing a fantastic job. The team front of house and in the kitchen is so strong right now and we value every one of them so much.

At home, I’ve been lying low ahead of the Christmas season. I’m cooking this year and there are going to be a few friends and family around the table expecting a good meal – proper pressure! We’ve also got my brother’s wedding on Boxing Day, so there’s a best man’s speech to prepare along with a wedding pie. It’s going to be a busy one, but I’m sure it will be great fun at the same time.

Happy Christmas!

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NE W LO OK Parichat at Sohe, Jesmond has been transformed after an investment of £100,000 from its owner Cairn Group.

A new-look social space features cushioned booths, oriental wallpaper and atmospheric lighting. Bar manager Kieran Grieves and head bartender Will Townsend have shaped a drinks menu of Pan-Asian cocktails to complement the menu developed by awardwinning Thai-born chef Parichat Somsri-Kirby. Sohe, Osborne Road Jesmond, NE2 2TJ, tel 0191 281 8161, www.sohe.co.uk

DURHAM’S FINE S T

TAK E ME TO T HE RI VER

The first Taste Durham Month in October brought together some of the county’s best producers, restaurants, chefs and more to celebrate the area’s culinary expertise.

The event celebrated the best of food and drink with the likes of Broom House Farm, Dalton Moor Farm, South Causey Inn Gin, Sweet Sally Cinnamon, Sweethart Bakery, Weardale Cheese and many more coming together to champion Durham’s food scene.

Plans for next year are already in the works. www.thisisdurham.com/inspireme/taste-durham

Tynemouth bar kitchen Allards has grown with the opening of Allards on the Quay at North Shields Fish Quay.

The new restaurant will serve the quality local produce which has made Allards a favourite on the coast, where the menu features terrific tapas, flatbreads, burgers, afternoon tea and the like. Allards on the Quay also has a hidden terrace, providing a magical retreat to escape from the world. Allards on the Quay Union Quay, North Shields NE30 1HJ www.allardslounge.co.uk

Christmas at Blagdon

free range turkeys and rare breed beef from our own farm • Delicious party food freshly made • Succulent in our farm shop kitchen • Trees and trimmings, chocolates and chipolatas, hampers and hams • Geese, ducks, guinea fowl and the biggest selection of game in the region All you need for a delicious Christmas

CHRISTMAS FAYRE SATURDAY 24TH NOVEMBER Come and discover how good Christmas can taste and meet our local suppliers.

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

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S TA R T E R S

Celebrating 40 years

CHRISTMAS AT NORTH ACOMB

FREE RANGE TURKEYS, GEESE, DUCKS & CHICKENS, ABERDEEN ANGUS BEEF, HOME CURED GAMMON, PORK & LAMB AND A FULL RANGE OF GAME. Orders now taken for Christmas & New Year Don’t forget our scrumptious selection of mince pies, Christmas cakes and puddings plus lots more.

GIFT VOUCHERS & HAMPERS AVAILABLE

l-r Lukas and Vincent of Noveltea

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

MORE T E A ...

We will admit, here at Appetite HQ, to a fondness for the Newcastlebased NOVELTEA range of alcoholic teas, so it was pleasing to see the brand’s young owners Vincent Efferoth and Lukas Passia on BBC’s Dragons’ Den, where they put the dragons in their place. The boys have also just released their third flavour - The Tale of Oolong - which delivers hints of jasmine, rose petals and mango flakes with Scotch whisky and oolong tea. You can get it at Fenwick, Newcastle. www.noveltea-drinks.com

CHEER S!

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

Mince pie gift boxes and Christmas cakes!

Christmas order list now available for quiche, mulled wine cheesecakes, stollen buns, Florentine tarts and lots more.

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

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purekneadwhitleybay

A new guide celebrating the brilliant breweries and brewers of North Yorkshire is out in time for Christmas.

Complied by the team behind Appetite, The Great North Yorkshire Brewery Guide is a celebration of everything hop-related.

With a foreword from celebrated beer writer Pete Brown, it’s a spirited journey through dales, cities and coastal towns powered by many of the region’s finest ales.

This is our second Great North Brewery Guide. Our first, The Great North East Brewery Guide, is also £15 and profiles some of the best brewers in the North East.

The Great North Yorkshire Brewery Guide and The Great North East Brewery Guide are £15 each at Waterstones, selected independent bookshops and breweries. Both are also available to buy online at www. cheersnortheast.co.uk

S TA R T E R S

THE BUTCHER

R OA S T P ORK LOIN WIT H BL ACK P UDDING, MANG O AND R OSEMAR Y S T UFFING

WE ’L L DRINK TO T HAT Leisure operator Vaulkhard Group is set to open one of its Barlugabranded venues in Gosforth, Newcastle. The group, run by brothers Ollie and Harry Vaulkhard, is taking over the former Loch Fyne restaurant on Gosforth High Street and converting it into a Barluga restaurant bar opening next spring. The group is also investing in The Diamond in Ponteland, having taken it over from Heineken.

MA S T ER CHEF BY SE A Matei Baran, a past quarter-finalist in BBC TV’s Master Chef: the Professionals, has been appointed executive head chef at The Salt Cove restaurant at Tynemouth’s Park Hotel. This follows a £3m transformation of the hotel, including the creation of the new restaurant. Baran came to the North East from his native Romania in 2009 and has since worked in various establishments, including the Northumberland Arms in Felton. His menu at The Salt Cove focuses on local, seasonal produce. Salt Cove, Park Hotel, Grand Parade Tynemouth, NE30 4JQ, tel 0191 257 1406, www.saltcove.co.uk

George Payne Butcher in Brunton Park, Gosforth, has sourced rare breed pork from Northumberland farmer Tom Burn of Hunting Hall, Holy Island, for years. This recipe should tempt the festive tastebuds and is courtesy of the national Butchers Q Guild, of which George Payne is a founder member. www.georgepaynebutchers.co.uk

Serves 4 INGREDIENTS lean pork loin or leg joint 450g sausage meat 50g black pudding, chopped 50g fresh breadcrumbs 1 onion, chopped 1 fresh mango, peeled and roughly chopped, 1 tbsp mango chutney 1 tbsp fresh rosemary, roughly chopped salt cooking oil METHOD Allow 100g-175g raw meat per person for boneless joints and 225g-350g for bone-in joints.

Preheat oven to 180C/Gas 4.

For the stuffing, mix together the sausage meat, black pudding, breadcrumbs, onion, mango and mango chutney.

Season, add the rosemary and mix well. Take your joint, make a deep insert into the fattiest part, just above the lean round muscle, and stuff with the stuffing.

Make the remaining mixture into stuffing balls and bake around the joint.

Weigh the stuffed joint and calculate the cooking time as follows - medium 30 mins per 450g plus 30 mins / well done – 35 mins per 450g plus 35 mins.

For crackling, dry the rind, deeply score and rub with 1 tbsp oil and 1 tsp salt. Place on a rack in a roasting tin and open roast in a preheated oven for calculated cooking time.

Serve with roasted squash or pumpkin, parsnips, mini roast potatoes and steamed broccoli.

GRE AT B AK E Lebanese kitchen Bake One has opened an outlet in Newcastle’s Stack container village. Bake One has run its thriving venue in Gosforth High Street since 2015 and owner Abdullah Aldarwech is looking for a third venue in the North East. Watch this space. Stack, Pilgrim St, Newcastle NE1 6AP, www.thebake1.co.uk

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R IVERVIEW

PATISSERIE & BAKERY DESSERTS - BAKERY - RESTAURANT FRESH INGREDIENTS - LOCALLY SOURCED

Stanger’s will be closing this December. We would like to thank all of our wonderful customers for their support over the last eight years, and wish you a very Merry Christmas and Happy New Year.

Come and see us for special offers and discounts…

EVERYTHING MUST GO! Open every day until 16th December.

Bread * Cakes * Pies * Sandwiches * Breakfast * Lunches * Daily Specials * Sunday Lunches and more!

SPECIAL CHRISTMAS FAYRE MENU Soup - Turkey - Christmas Pudding or Apple pie 3 COURSES ONLY £10 14 River View, Blackhall Mill, Chopwell NE17 7TL Tel: 01207 563668 | OPEN 7 DAYS

FISH QUAY CAFE, BAR AND GRILL DESTINATION...

Serving meat boards, grilled fish, specials and house cocktails

CHRISTMAS MENU AVAILABLE BOOK YOUR CHRISTMAS PARTY NOW!

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

www.stangerscookshop.co.uk

TEA ROOM The perfect spot for breakfast, lunch, afternoon tea and Sunday Roast. Icecream, 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, Artisan Gin and beautiful gift hampers.

BUTCHERY ORDER YOUR FREE RANGE TURKEY CHRISTMAS MEAT HAMPERS AVAILABLE

...The laid back atmosphere creates your perfect Christmas on the Quay!

hello@dodginsyard.co.uk | 0191 259 1992

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

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

TOP PICKS

Take 5

Seeking foodie inspiration?

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

ONE PRI VAT E DINING Well-known chef Adam Gladwin has left restaurant kitchens behind him to set up his own private dining venture. Former head chef at the excellent Longsands Fish Kitchen in Tynemouth, senior sous chef at the Michellin starred House of Tides in Newcastle, and sous chef at Close House in the Tyne Valley, Adam is now operating as ONE Private Dining, serving five and eight-course set menus for up to six guests using seasonal and sustainable produce in clients’ own homes. His aim is for his clients to enjoy eating high-end restaurant food in the comfort of their own homes.

ONE Private Dining, tel 07891 994 919, www.instagram.com/oneprivatedining

F OUR T EEN DR OP S Stop by at this fab new boutique wine shop and bar for artisan wines served up alongside cheese and charcuterie plates and nibbles. Owner Fiona McLain is a sommelier and wine buyer who delights in wines that express their geographic personality and that of the winemaker. Fourteen Drops (the number of drops left after a bottle is finished) also aims to break down barriers and encourage experimentation in a relaxed environment. Eat and drink in or take away, 10am-10pm.

Unit 4, The Stack, Pilgrim Street Newcastle, NE1 6AP, tel 07897 145417, www.fourteendrops.com

CRAZY FRED’S CHILLI EMPORIUM

BL AGD ON FARM SHOP Blagdon Farm Shop is now full of Christmas produce from the Blagdon estate, including bronze and white turkeys, guinea fowl and beef. There is local chicken and pork, plus Northumbrian lamb, venison and game birds. Turkey hampers are available alongside homemade stuffing, Christmas cakes and vegetables from Blagdon. Orders can be placed via phone or in the shop. Milkhope, Berwick Hill Road Seaton Burn, NE13 6DA, tel 01670 789 924, www.theblagdonfarmshop.co.uk

VINTAGE AT T HE TOWER There are times when only the best silverware, crystal and china will do. Our source for all things sparkly is Vintage at the Tower, where vintage cutlery, china, crystal and glassware, candelabra and the like are all stocked in abundance. In addition to dining and kitchenware, the shop is an Aladdin’s cave of vintage and up-cycled home and gardenware, furniture and fashion. Just go!

Hill Street, Corbridge, NE45 5AA, tel 01434 632 186, Facebook @VintageAtTheTower

Crazy Fred’s is home to spice and all things nice brought to you by Whitley Bay-based Fred Pole, who recently scooped a 2 Star Great Taste Award for his Lime and Coconut chutney. Sold online, at markets and fairs, Aussie-born Fred has been making fresh sauces and chutneys since 2010 and he keeps adding to his spicy repertoire.

Crazy Fred’s Chilli Emporium tel 07733 443 727 www.crazy-freds.co.uk

CHRISTMAS AT SOHE

Let us make your Christmas parties even more amazing with our fantastic Christmas Set Menu. Courses of the most authentic Award Winning fresh cuisine Newcastle has to offer.

3 Courses £30 / 2 Courses £26

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

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

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

Festive Treats In A Vintage Tea Room By The Sea

Festive Afternoon Tea £12.50 per person

includes unlimited tea and coffee, sandwiches, crisps, seasonal homemade sausage rolls, homemade scone served with jam and clotted cream followed by cake or tray bake.

CHRISTMAS OPENING TIMES: Sunday 23rd Dec - Wednesday 26th CLOSED 27th - 29th OPEN | Sunday 30th - Tuesday 1st Jan CLOSED Wednesday 2nd Jan OPEN

1 Market Place, Corbridge Northumberland NE45 5AW Tel: 01434 633044 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

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Open Daily 7am-5pm

@GrantsBakery

BOOKS

Read all about it…

Helen Stanton, owner of Forum Books in Corbridge, offers her pick of the season’s best books for foodies S C AN D I K I TCH EN CHRIS TMA S R E CI PE S A N D T R A DI T I ON S FROM SC A N D I N AV I A BR O N T E AU R EL L

MODERN B AK IN G C A KE S , COOKI E S A N D E VERY T H I NG I N B E T WEEN D ON N A HAY

£16.99 Ryland Peters The bible for hygge-seeking Christmasophiles, this is Christmas Scandi-style, packed with delicious recipes and family traditions.

£30 Fourth Estate With 250 exquisitely photographed recipes, this is the definitive guide to modern baking and one of the most beautiful books of the season.

BL ACK SE A D E S PATCH E S A N D R ECI PE S T H R O UG H D A R KN E S S A N D L I G H T C AR O L I N E ED EN

S T RUDEL , N O ODL E S & DUMPL I NG S T H E N E W TA ST E OF G ER MA N COOKI N G AN YA DUN K

£25 Quadrille A magical travelogue and recipe book, this is full of amazing food and fascinating stories of the individuals the author met on her travels.

£26 Fourth Estate Dunk is one of the best food writers around today, and this collection of beautifully written German family recipes is a must-have Christmas gift.

R O OT S R E CI PE S CEL EB R AT I N G N AT UR E , S E A SO N S A N D T H E L A N D TO M M Y B AN K S

BO QUERIA A COOKBOOK FROM B A R CELONA TO N E W YOR K MAR C VIDAL & YAN N DE R O CHEF OR T

£25 Orion Books Michelin-starred Banks, Great British Menu champion, presents a magical celebration of food, the seasons, and preparing the ingredients he grows.

£26 Absolute Press This gorgeous book serves up fantastic recipes and fascinating food travel stories from the team at the great Manhattan restaurant Boqueria.

V E G AN CH R I S T M A S OV ER 70 AMA Z I N G R ECI PE S FOR T H E FE S E ST I V E S E A SON G A Z OAK L E Y

SEEDL IP T HE C O CK TAI L BO OK 1 00 DEL I CI OUS N ON-A LCOHOL IC R ECI PE S £14.99 Penguin REDEMP T ION B AR A LCOHOL FR EE COCK TA I LS W I T H B EN EFI T S £12.99 Kyle Books

£15 Quadrille Oakley is among the most exciting vegan cooks around today, whether you’re vegan or not. This book could just change your life…

Sober is the new black, don’t you know, and both of these guides are packed with delicious mocktails for those days when sobriety rules.

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TOP TIPS

How to...

Sprinkle Christmas sparkle If you’re going to do Christmas at home, you may as well do it properly.

These 10 top tips all add vital sparkle to your table‌

1 . L I QUI D LUCK

6 . ICE , ICE B ABY

For a sparkling cocktail on Christmas morning, pour 7.5ml simple syrup and 7.5ml lemon juice in the bottom of a champagne flute, add 45ml ginger beer and fill with Champagne.

Freeze cranberries, rosemary sprigs etc in ice cubes and use in sparkling water, or as follows: Cranberry cubes in vodka cocktails, satsuma zest cubes in whisky sours, rosemary sprig cubes in a pomegranate and prosecco spritzer. Or load a big glass bowl with mixed cubes and use as a champagne bucket.

2 . EDI BL E G O L D Do not consider entering the festive season without an ample supply of 22-24 carat edible gold leaf, flakes and stars. Use a dry paintbrush to apply liberally to strawberries dipped in chocolate, cakes, homemade truffles, the dog, cat, children, etc...

3 . LUS T ER D US T Basically a sparkly edible dust, invest in food grade silver and gold and use a dry brush to apply to truffles and champagne macarons or sprinkle into prosecco.

4 . G O L D EN B AL L S Or silver ones (edible, obviously), make brilliant decorations for homemade chocolates and biscuits. For example, dip chocolate Oreo biscuits in melted dark 70% cocoa chocolate, lay them on a baking sheet lined with greaseproof, sprinkle with sparkly balls and wrap in sellophane tied with ribbon when set.

5 . SPAR K L I NG S T I R R ER S Make your own sparkler cocktail stirrers by taking wooden skewers and using a little double-sided sticky tape to top each with a sprig of golden tinsel.

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7. ICE BL ING Make (or buy online) icing reindeer for the top of your cake and spray them with edible silver or gold paint.

8. PE ARLY D RE AMS Half dip fresh cherries in melted white chocolate and then into edible pearls for a pretty edible decoration.

9. R OL L WIT H IT Invest in a Christmas 3D rolling pin, and use it to roll out biscuit dough or icing. You will never look back!

10. CHRIS TMA S APPL E S Use a nail brush to clean and score the skins of 6 green apples in a mixture of 4 cups water, 1 tbsp bicarbonate of soda, 1 tbsp lime juice. Add these apples whole to boiling water in a pan for 15 mins.

Remove, leave to cool. Remove stalks and stick in lollipop sticks. In a pan over a low heat, melt 400g sugar, 175ml water, 175g golden syrup, 1 tbsp red/green or blue gel icing. Heat to 150C. Dip apples in the mixture, sprinkle with edible silver or gold dust and turn up on a tray to set.

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

CHRISTMAS / NEW YEAR, WHO’S JOINING US? Festive Lunch - Festive Dinner - New Years Eve Dinner See website for menu

www.novaseafoodgrill.co.uk

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

WHY NOT CELEBRATE THE FESTIVE SEASON HERE WITH US AT THE SHIP, WYLAM CHRISTMAS FAYRE - Served throughout December Two Courses £20 | Three Courses £25

NEW YEARS EVE - £50 per person Canapes, fizz, 5 course dinner Advanced booking only

NEW YEARS DAY - Special Brunch Menu served 10-6pm

Sit back, relax and enjoy your time on board The Ship

For the Perfect Christmas Day Lunch, Festive Party Nights, Christmas Fayre or even just a Seasonal drink with Family and Friends.

Visit The Plough, Alnwick PHONE: 01665 602395 WEBSITE: www.theploughalnwick.co.uk EMAIL: info@theploughalnwick.co.uk

Delicious Homemade Food & Cakes, with Daily Specials Breakfast, lunch & afternoon teas.

Sit in or take away!

Bu�ets, Parties and Special Occasions - ask for details See our menu & more @ www.janskitchen.co.uk

Open 7 days Mon-Fri 8am-4.30pm Sat & Sun 9am till 4pm Main Road, Wylam NE41 8AQ Tel: 01661 854538 www.theshipinnwylam.co.uk

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

12 CHEFS

Christmas crackers

Our 12 chefs of Christmas offer their advice for the festive season

BE V S T EPH ENS O N

NI C O L A S K L EIS T Bouchon Bistrot, Hexham

Sachins, Newcastle

C H E AT ’ S R E T R O RUM & RAISIN ICE CREAM

MULLED WINE P OAC H E D P E A R PA I N D ’ É P I C E S

TA N D O O R I STYLE CHOPS

In the 1970s, Christmas wasn’t Christmas without a bottle of Old Jamaica rum on the G-Plan sideboard. This quick ice cream salutes this long-lost favourite.

INGREDIENTS 1 bottle red wine 150g caster sugar 2 whole star anise 1 cinnamon stick 4 conference pears 1 loaf pain d’épices (gingerbread) knob butter peel of 1 orange peel of 1 lemon crème fraîche to serve

North Chocolates

INGREDIENTS 1 litre vanilla ice cream 50ml dark rum 150g raisins handful chopped glace cherries pinch cinnamon pinch fresh nutmeg METHOD Soak raisins in rum for an hour or longer. Mix spices and ice cream in a food processor and stir in the raisins and cherries then freeze.

This is even better with gently melted rum and raisin chocolate drizzled on top.

METHOD Place wine, sugar, spices and peels in a saucepan and bring to the boil.

Peel and core the pears and place in the pan. Gently poach pears until they are tender. Remove from heat and allow to cool. Slice the pain d’épices into 1cm thick slices and pan fry in a hot pan with a knob of butter. Remove pears from the wine and reduce the wine gently down by half. Place the sliced pain d’épices on a plate, add the poached pear on top, and add another layer of the pain d’épices.

Spoon over the cooking liquor and top with a spoonful of crème fraîche.

Et voila!

BO B AR OR A

INGREDIENTS 2kg rack of lamb, cut into chops 1 lemon, juice pinch ground ginger 2 cloves garlic ½ tbsp cumin powder ½ tbsp coriander seeds 5 cloves 4 green cardamoms 15-20 whole black peppercorns 1 cinnamon stick 1 tbsp paprika ¼ tbsp chilli powder ¼ tbsp cultured yoghurt METHOD Score each chop with a knife, rub in salt and lemon juice, set aside for 10 mins. In a processor, blend ginger and garlic into a paste. Rub into chops and refrigerate for 30 mins.

Grind all the dried spices and mix into the yoghurt with the garlic ginger paste. Take the marinade and apply generously all over the lamb chops. Leave the lamb in the fridge to marinate for at least 30 mins (preferably overnight). Preheat oven at 220C/Gas 5. Place lamb on a metal grill tray for 20-25 mins, turning once and brushing with oil. Grill to finish.

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12 CHEFS

DAV E C O UL SON Peace & Loaf, Jesmond

CR AI G H AR V E Y

QUICK TIPS FOR CHRISTMAS DINNER

Close House, Northumberland

MULLED CIDER INGREDIENTS 1 tsp whole black peppercorns 10 cardamom pods 3 fresh bay leaves 1 cinnamon stick, broken up 4 star anise 2 litres good cider 150g soft dark brown sugar 1 vanilla pod, split and scraped 1 orange, zest 150ml dark rum METHOD In a muslin bag, tie up the peppercorns, cardamom, bay leaves, cinnamon and the star anise. Place the bag in a pan with the cider, sugar and vanilla and bring to the boil. Reduce the heat and leave to steep for 20 mins. Add the orange zest and rum. Remove from the heat and serve.

There are all sorts of things you can do on your Christmas dinner to lift it that little bit. I like to serve turkey, because it’s traditional, alongside belly pork, because it’s more succulent and it happens to be my favourite. For delicious sprouts, add chestnuts, bacon, butter and chopped parsley.

Then the most important thing to remember is the phrase mise en place, which means putting in place or preparation. The more you can prepare beforehand, the better!

L IZ Z Y HO D CR OF T The Sweet Beet

GET SOME PREP DONE W E L L I N A DVA N C E There’s quite a few things you can get out the way a couple of days in advance, which will reduce your stress levels massively on Christmas Day and leave more time to enjoy yourself. Gravy gets better with a couple of days to rest and bring all the flavours together, while stuffing freezes really well, which is one less thing to have to think about while everything else is coming together right at the end of cooking.

12 CHEFS

G E O R GE PAYNE George Payne Butchers, Newcastle

PERFECT CHRISTMAS TURKEY First, choose your bird – one that will actually fit in your oven and feed all your guests - allowing approx 500g per person. To cook it, preheat your oven to 180C/Gas 4. When your bird is stuffed and ready to be roasted, weigh it and calculate the cooking time. You should be looking at about 20 mins per 500g. To keep the bird moist and achieve maximum flavour, lay some strips of streaky bacon over the top of the bird.

Place the turkey in a large roasting tin or on a roasting tray, rub it with olive oil and season. Roughly chop some carrots, celery, leeks and onion and scatter around the bird – this will add flavour to your gravy later. Cover with foil and place in a preheated oven. Remove the foil for the last 45 mins or so to get a nice golden brown colour. To check the turkey is cooked properly, pierce the thigh with a skewer and check the juices run clear.

Allow the turkey to rest after removing it from the oven at least 20 mins before carving.

V ICK Y MOFFIT T

Vallum Farm, Northumberland

P E R F E C T ROA S T I E S These start with good potatoes - Maris Piper or another waxy one is best. Peel and cut your potatoes, and remember the flat edges and corners are the key to crispness!

Bring to the boil in salted water and simmer until the edges are starting to give when you stroke them with the back of a table knife. Drain, put back in a pan or a large bowl and toss just enough to rough up edges. Let the steam evaporate off and let them dry off a bit.

While they are still hot, pour melted goose or duck fat over and roll around to coat. Place on a roasting tray(s) with a little space between each potato so they have room to roast. Heavier roasting trays are good as they hold the heat.

Once cool, place in the fridge. On Christmas Day set your oven to around 180C/Gas 4 and pop the roasties in when it’s totally hot. Roast for around 20 mins then take out and turn them so you get different sides on the bottom of the tray. Pop back in for about 10 mins and then turn again (depending on how big they are/how brown they are). As soon as they come out of the oven, sprinkle with salt and roll around.

In an Aga, I find that putting them in the bottom of the hottest oven gives best results - they steam at the top.

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12 CHEFS

AIDAN J A CK S O N

Aidan’s Kitchen, Jesmond

P O S T- D I N N E R M U S T- H AV E S Though I love my Christmas dinner, two post-lunch treats are the keys to my perfect Christmas Day. First, I have quite a sweet tooth, so I long for our Christmas Day pavlova with passion fruit, desiccated coconut, white chocolate and whipped cream.

It’s a perfect light, fruity dessert after a big festive lunch. The other must-have is honey roast ham and freshly made pease pudding stotties for Christmas tea – a must in our proper northern family!

PAUL A WAT S ON PureKnead, Whitley Bay

CARAMEL & W H I S K Y S AU C E Perfect for ice cream, brownies, chocolate cake and much more, this makes 3 x 330ml jars.

INGREDIENTS 200g butter 140g soft brown sugar 397g can condensed milk 397g can Carnation caramel 1tsp ground ginger 150ml whisky METHOD Put the butter, sugar, condensed milk, caramel and ginger into a pan.

Heat gently until butter melts, do not boil the sauce. Stir in the whisky until smooth and pour into sterilized jars.

Serve as needed.

J ACK C AT H ER AL L

S T E VEN M URR AY

Longsands, Tynemouth

Walwick Hall, Northumberland

A PERFECT ADDITION TO T H E TA B L E

T WO T I P S F O R C H R I S T M A S D AY

Grab a small sourdough cob, score it with a knife and scrape out a hole the middle. Place a whole Camembert in the middle of the loaf and stud the crust with rosemary and little bit of garlic.

Drizzle with truffle oil and bake for 10 mins at 180C/ Gas 4. Serve in the middle of the table with a good onion marmalade.

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For the best turkey, leave it to rest for as long as you have cooked it for. As soon as it has cooled enough to handle, turn it over onto the breasts to allow the juices to run back into the meat and you will enjoy the most succulent, flavour-packed turkey ever.

Another great tip is to put your Christmas pudding in a slow cooker half filled with water at about 8am and allow it to heat through for 6-8 hours. You end up with the moistest pudding and it fills the house with the wonderful aroma of Christmas at the same time.

Christmas shopping and festive cheer all in a Victorian walled garden Enjoy a Christmas inspired meal in the Glasshouse cafĂŠ, visit one of our many shops in the garden and be tempted by wreaths & winter planting in the nursery. Browse ladies accessories and visit the festively decorated interiors store and gift shop filled with traditional decorations and inspirational gifts.

L AT E N I G H T SHOPPING & DINNER

CHRISTMAS LUNCHES

CHRISTMAS SUPPER CLUB

15 & 22 NOVEMBER

Served from 4 D E C E M B E R

8 DECEMBER

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

To book: Call the Glasshouse Cafe directly on 01661 852 176 ext.206 or email bookings@bradley-gardens.co.uk

W W W. B R A D L E Y- G A R D E N S. C O. U K

A PERFECT LOCATION

CHRISTMAS 2018 AT Sit back and relax whilst our dedicated team here at Nicholsons take the stress out of your Christmas with the knowledge that you are buying good quality fresh produce.

From the biggest, plumpest turkey to our hand prepared 3 Bird Roast we ensure the highest quality produce to ensure that your Christmas meal is unforgettable.

ORDERS PLACED BY PHONE OR IN STORE

Email us for a brochure info@nicholsonsbutchers.co.uk Farm Assured White Turkeys Northumbrian Free Range Beef Fresh Ducks Northumbrian Free Range Pheasants Northumbrian Free Range Geese Homemade Award Winning Sausages Famous 3 Bird Roast Homemade Pies and Pastry Home Cooked Meats Plus much much more...

Planning a wedding, family celebration, seasonal event or simply looking for a smart hotel or restaurant with a relaxed atmosphere?

The Coquetvale Hotel is the place to be!

Superb food and an excellent selection of wines.

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

CHRISTMAS EVENTS – Murder Mystery, Dinner/Disco or New Years Eve Gala Christmas bookings now being taken.

Why not give us a call for more information or simply pop in soon?

Station Road, Rothbury, Northumberland NE65 7QH

01669 622900

140 Park View, Whitley Bay

C Nicholson and Son Butcher

stay@coquetvale.co.uk www.coquetvale.co.uk

THE COOKSHOP HAS EVERYTHING YOU NEED TO PREPARE FOR THE FESTIVE SEASON...

tel: 0191 2525250

www.nicholsonsbutchers.co.uk

@NicholsonsofWB

LOOK OUT FOR THE BIG CHEESE!...

The quirkiest deli in the land offering a vast range of incredible sandwiches made to order, all day long! ...Proudly serving the North East with a smile for over 25 years

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 LATE NIGHT SHOPPING - MON 3RD DEC 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

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Independent Sandwich Shop of the Year 2017 Order your bespoke Christmas Hamper 244 Jesmond Road, Newcastle Upon Tyne NE2 1LD Tel: 0191 281 8200, Email: hungry@denesdeli.com www.denesdeli.com Open: Monday - Friday 8am - 5pm Saturday 9.30am - 4pm @denes_deli

T R E N D WAT C H

The low down...

Vegan Christmas

This time last year, we were preparing for Veganuary, January 2018 being the time when every self-respecting foodie with a conscience gave up meat, fish and dairy in favour of a plantbased diet. This year, the cool kids have either remained vegan ever since, or they are going vegan for Christmas itself. Want to be in with the in crowd (or at least be able to feed them…)? Here’s how…

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T R E N D WAT C H

First of all, a vegan Christmas is not the culinary disaster the uninitiated might imagine. For most non-vegans expecting vegan guests, it’s generally the non-dairy issue which seems to cause the most anxiety, but remember that every supermarket sells delicious plant-based butters, milks, yoghurts and mayo which directly replace dairy ones in every recipe. Once you’ve got your head around that, try some of these ideas…

CANAPÉS AND NIBBLES Cauliflower bites: Toss bite-size cauliflower chunks in olive oil, coat in panko breadcrumbs, roast for 20 mins at 210C/Gas 7. Serve with shop-bought vegan mayo.

Vegan pigs in blankets: Stretch/flatten sun-dried tomatoes as you would bacon for meaty pigs in blankets, wrap around vegan sausages/chipolatas, secure each with a cocktail stick and bake for 10 mins at 200C/Gas 6.

Veg rolls: Soak Vietnamese rice paper sheets in hot water for 5-10 secs to soften, place a small bed of salad leaves in the centre of each, top with smoked tofu strips, mashed avocado, cucumber and carrot shavings, roll as you would a wrap, serve with hoisin sauce as a dip.

Cucumber tapenade bites: Cut 1cm rounds of cucumber and top each with a dollop of black olive tapenade, a couple of very thin strips of drained roast red peppers from a jar, and a flat parsley leaf.

CHRISTMAS LUNCH Smoked ‘salmon’: Roast 2 whole carrots in a baking tray covered in foil at 200C/Gas 6 for 10 mins, then at 100C for 40 mins. When cool, slice into strips with a vegetable peeler and put in an airtight box. Mix 2 tbsp miso paste, 1 tsp liquid smoke, 2 cloves garlic, 675ml water and 1 sheet nori torn into pieces. Pour over carrot and chill overnight. Remove from marinade and serve on discs of vegan cheese or pumpernickle. Top with an olive.

Christmas wreath: Wilt 250g spinach in hot water, drain and dry thoroughly. Mix with 250g smoked tofu chunks,

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50g toasted pine nuts, 2 crushed garlic cloves, the zest of a lemon, 2 tsp dried cranberries and ½ tsp grated nutmeg. Roll 500g vegan shortcrust pastry (most shopbought pastry happens to be vegan) into a rectangle.

Fill centre with mixture, roll into a sausage, sticking long edge with almond/oat milk. Join the ends to make a wreath shape, put on a greased baking tray and brush with a mix of plant milk and olive oil. Chill for 30 mins.

Cut slashes in the top, bake for 45 mins at 200C/Gas 6, decorate with dill and dried cranberries, and serve.

Fruit pavolva: Put the water from a can of chickpeas in a bowl, add 1 tsp cream of tartar, whisk with an electric whisk until firm (at least 10 mins), gradually whisk in 100g sugar. Place blobs or 6-8cm rounds of the mixture on a greased and lined baking tray and bake at 110C/ Gas ¼ for approx 1 hour or until just firm (do not use a fan oven or the mix will fly away!). Turn off oven and leave meringue in until the oven is completely cool. To serve, pierce the lid of a tin of coconut milk, drain the water, open the lid, remove the cream and whisk until firm, stir in icing sugar to your taste and serve in a tower, layering meringues, fruit and a berry coulis.

CHRISTMAS CAKE AND PUD We have made Delia Smith’s Christmas cake and pudding with vegan spread and Dr Oetker egg replacer from Holland & Barrett. The results would not pass Paul Hollywood’s texture test, but the flavours were as gorgeous as the originals. Plentiful booze in both helps!

Vanilla Mamas, a cosy nook for breakfast lunch coffee & cakes at Northern Stage

GOOD, HONEST FOOD WITH A SPRINKLING OF NORTHERN CHARM...

A small family run business specialising in all homemade cakes, savouries, breakfasts and daily specials. All ingredients locally sourced, prepared and made on the premises.

• LUNCH PRE-SHOW & DINNER • • WINES & BEVERAGES BOOK NOW FOR CHRISTMAS McKennas, Northern Stage, Barras Bridge, Newcastle upon Tyne, NE1 7RH Tel: 0191 242 7242 www.mckennasatnorthernstage.co.uk

10 Fenwick Terrace, Nevilles Cross Bank, Durham DH1 4JJ

Tel: 0191 3750250

Open: Mon 8.30am - 2.00pm, Tues, Wed, Thurs 8.30am - 3.30pm, Fri 8.30am - 2.00pm, Sat 9.00am - 12.00, Sun Closed

OPENING TIMES Tue - Sat: 9.30am - 11pm, Mon: 9.30am - 6pm, Breakfast served until 11.30am @McKennascafebar McKennasatNorthernStage

Brocksbushes Farm Shop A ONE STOP SHOP FOR ALL YOUR CHRISTMAS NEEDS...

Home baked Christmas cakes, mince pies, stuffing and other delicious Christmas goodies required for your table.

Christmas Poultry available to order.

THE FARM SHOP AND TEA ROOM IS OPEN EVERYDAY FROM 9.30AM

Join us on

and

BROCKSBUSHES FARM SHOP & TEA ROOM Corbridge, Northumberland, NE43 7UB tel: 01434 633100 email: support@brocksbushes.co.uk

www.brocksbushes.co.uk appetitemag.co.uk

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Newcastle Farmers’ Market

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

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

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

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

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

@Nclmarkets @GraingerMarketNewcastle

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

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

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

HEAD TO HEAD

Food Fight CHRIS TMA S P UDDING

VS

INGREDIENTS 200g dried mixed fruit 500g soft prunes 150ml dark rum finely grated zest and juice of 1 unwaxed lemon 100ml apple juice 75g vegetarian suet 75g dark brown sugar 75g plain flour 2 tsp mixed spice 2 tsp ground cinnamon 50g white breadcrumbs 50g mixed nuts, roughly chopped 1 large egg METHOD Stir the rum into the dried fruit and half the prunes. Leave overnight. Grease a 1.2 litre pudding basin and line the base with a disc of greaseproof. Whiz remaining prunes to a chunky paste in a food processor with the lemon and apple juice. Mix with the rest of the ingredients in a large bowl.

Put mix in the pudding basin, cover with a greaseproof disc topped with foil, pleated in the centre and tied with string. Sit on an upturned saucer in a deep pan, add hot water halfway up the side of the bowl. Bring to a boil, cover and simmer for 4½ hours, topping up with water if needed. Serve.

BOUCHE DE NOEL

INGREDIENTS 4 eggs 100g caster sugar ¼ tsp vanilla extract 100g plain flour 25g cocoa powder 1 tbsp hot water Buttercream: 200g butter; 200g icing sugar; 1 tbsp milk; vanilla extract 200g rich dark chocolate (at least 70% cocoa solids) METHOD Grease and line a 23cm x 33cm Swiss roll tin. Preheat oven to 200C/Gas 6. Beat eggs and vanilla extract with sugar until light and creamy. Sieve flour and cocoa and gently fold into the egg mix using a metal spoon. Gently stir in the hot water and pour the batter into the tin, gently smoothing the top. Bake for 8-10 mins until the cake springs back when lightly pressed. Turn out onto a piece of greaseproof paper dredged with caster sugar. Trim edges and roll into a sausage shape. Leave to cool wrapped in the paper. Cream butter and icing sugar and add the milk and vanilla extract. Gently melt the chocolate and beat into the mixture. When the sponge is cool, unroll it carefully, spread with buttercream, and roll up again. Cover the top and sides with buttercream and decorate with holly or cranberries and rosemary.

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WINE, DELI, ENOTECA TA S T I N G S a n d E V E N T S

GIFT VOUCHERS and GIFT WRAPPING 3a Elmfield Road | Gosforth | Newcastle upon Tyne | NE3 4AY

Tel 0191 2131818

www.carruthersandkent.com

REVIEW

The brunch bunch Dean Bailey samples brunch at St Vincent, Newcastle

When Terry Laybourne closed Caffe Vivo on Newcastle’s Quayside in October, we felt the city lost something very special, our go-to for great Italian food and wine exactly the way we liked it.

But Laybourne wanted to freshen things up, and the wine bar/coffee house/neighbourhood restaurant which has taken Vivo’s place epitomises the modern food scene. Relax with wine at the bar, pop in before the theatre, and while away the evening with friends in a cosy booth. Spend the evening travelling across Europe via wine and small plates, taking in the best of the seasons with organic, bio-dynamic, natural and classic wines from small vineyards in Italy, France and beyond.

Dinner is casual, unpretentious and paired to the season.

Graze and share at the bar or eat in a booth. Whatever

your seating arrangement, the doughnuts should be enjoyed at every opportunity!

On our last visit, we broke a wintry walk on the Quayside with the warmth of brunch with European flair. Buttermilk waffles with crisp bacon, perfectly poached eggs and maple syrup is made for cold mornings in Newcastle. So too are clouds of scrambled eggs on a hunk of sourdough with delicately smoked salmon and a healthy dollop of crème fraîche.

This isn’t a smash and grab midweek breakfast somewhere nondescript on the high street, this is the best of Saturday brunch while the rest of the world rushes by. Buttery croissants with espresso are a fine pickme-up to start the day, while the Portuguese custard tart is a triumph, lingering long in the

memory late into the afternoon, when we were delighted to return and find it on the dessert menu.

As a spot to linger on a Saturday morning, taking stock of the week as the world still rapidly turns, St Vincent is perfect.

The masterstroke here is that it works equally as well late into the evening too, its buzzing city wine bar feel matched by small plates of expertly executed seasonal dishes.

Making way for St Vincent is exactly why Laybourne’s 21 Group remains at the top of the city’s food scene. We thought we needed Caffe Vivo, what we actually needed was St Vincent.

Our brunch, pastries and coffees for two came in at just under £30, while the evening menu ranges from plates of less than £5 to £10. See you Vivo, hello St Vincent.

ST VINCENT BROAD CHARE , NEWCA STLE NE1 3DQ, TEL 0191 232 1331 WWW.SAINTVINCENTNCL.CO.UK appetitemag.co.uk

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Eat Grand

Tucked away in the corner of the Grand Hotel, Copperfields is our well regarded real-ale pub & kitchen, playing host to a constantly changing selection of real ales & comforting pub grub!

OPEN EVERYDAY 12.30PM-LATE

Grand Parade, Tynemouth, NE30 4ER (0191 293 6666)

Situated in the heart of Cleadon Village.

JOIN US FOR THE FESTIVE PERIOD Bistro Romano offers fine contemporary Italian and Mediterranean cuisine in a relaxed and friendly vibe.

Italian Classics • A la Carte Menu • Daily Specials Sunday Lunches • Open everyday for lunch & dinner

Bistro

63 FRONT STREET CLEADON VILLAGE SUNDERLAND SR6 7PG TEL: 0191 519 1747 www.bistroromano.co.uk

COOK&BAKER Artisan breads, fine foods and locally sourced produce.

BESPOKE HAMPERS TO ORDER! Spend over £25 and receive a free dressed basket.

4 Queensway, Tynemouth, NE30 4NA

ENJOY THE FINEST LOCALLY SOURCED SEAFOOD & SHELLFISH IN OUR RESTAURANT OR SIMPLY ENJOY FISH & CHIPS FROM OUR AWARD WINNING TAKEAWAY. PLEASE SEE OUR WEBSITE FOR SPECIAL PROMOTIONS

OPEN DAILY: 11:30am till late / Closed Tuesday Longsands Fish Kitchen 27 Front Street, Tynemouth NE30 4DZ Tel: 0191 2728552 info@longsandsfishkitchen.com www.longsandsfishkitchen.com

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REVIEW

Country life Mark Carr enjoys lunch at The Battlesteads, Wark, in the Tyne Valley

Wark is a haven of Northumbrian food. The village is surrounded by premium farmland and the Tyne’s fishing grounds lie on its borders. It is also home to fine food producers and at the heart of it all lies The Battlesteads.

A traditional country pub with a fine kitchen garden to supply produce for its plates, there’s a modern touch here too, as we find in the conservatory dining room looking out on the walled garden and the Dark Sky Observatory beyond.

The beer is well kept, the handpulls featuring beers from the likes of Wylam Brewery and Black Sheep on our visit, while the menu focuses on local

produce, thanks to its quality and abundance in this part of the world.

Our lunch features salad greens, leeks and blackberries harvested yards from the kitchen door, and the garden’s potatoes, beetroot and more feature throughout the menu.

The tart blackberries add a sublime piquancy to a thick slice of cheesecake, while the garden’s leeks feature in soup served with chunks of freshly baked brown bread and hunks of salty butter.

The coronation chicken salad combines the leafy pick of the garden with smooth curry flavours, while the garden’s

beautiful beetroot is served numerous ways, from semi freddo to pickled and crisp.

Cajun chicken with cream sauce, prawns, bacon and sautéed potatoes provides a lovely combination of local quality with a globe-trotting twist, the cream sauce mellowing the Cajun spices. Meanwhile, traditional fish and chips is lifted by a good beer batter, a vibrant dollop of fresh pea purée and a good pile of proper chips.

Two starters, mains and a single dessert with soft drinks comes in at just under £50, which is fantastic value for this quality. If only we could always lunch this way...

THE BAT TLESTE ADS WARK , NE48 3LS TEL 01434 230 209 WWW.BAT TLESTE ADS.COM appetitemag.co.uk

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REVIEW

Bon appetit Victoria Moffman savours a taste of France at Bouchon, Hexham

Having studied French and lapped up the country’s charm during seasons in the Alps years ago and during numerous visits since, it’s a lovely surprise to walk into Bouchon and be taken to, well... France!

French bistro music strikes a chord the minute you step in to a warm welcome from the French owner, Greg Bureau, whose warm smile and convivial hosting style is a constant here.

When we last went for dinner, it was busy, guests dropping the odd ‘merci’ to the French waiters and the veal flying off the menu, both an illustration of the very loyal group of foodie Francophiles who follow all Greg and his team do in bringing the classic French country food of Greg’s home region of CentreVal de Loire to the Tyne Valley.

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The menu is undeniably French, a beautiful little slate with a perfect disc of unsalted French butter, sea salt and mini French rolls the first of the dishes to reach our table, followed by flavoursome seared scallops presented as a work of art might be.

Bouchon is all about French country food, hence our braised rabbit salad with crispy croutons and crunchy leaves, and a dish of tenderest sauteed veal, its pinkness evidence of a happy life, the meat complemented by buttery fresh pasta, exquisite morel mushrooms, vivid green peas and broad beans. Our sea bream, meanwhile, was happily partnered by a tomato concasse and braised Little Gem, while the duck fat chips were sublime. Noone minded when we asked for

vinegar to go with the last few.

Such indulgence...

Griottines (that’s boozy cherries to you and me) clafoutis and pistachio ice cream made for a hearty pairing for a blustery autumn night, while the cheese board included a pretty tete de moine presented like a frilly pencil sharpening, beautiful ashed goat’s cheese, ossau-Iraty ewes cheese from The Basque region, and another from Auvergne for a genuinely good selection of five cheeses with nutty bread.

The service was excellent unobtrusive, professional and timely, and Bouchon is just the sort of place you want to meet a friend for a French trip down memory lane. Mind, you do need to book... the francophiles of the Tyne Valley keep this place full.

BOUCHON BISTROT GILESGATE , HE XHAM NE46 3NJ WWW.BOUCHONBISTROT.CO.UK

Christmas at Vallum Farm Eat, Meet & Be Merry!

VISIT OUR WEBSITE FOR DETAILS OF CHRISTMAS EVENTS, INCLUDING MEET SANTA & CRAFT WORKSHOPS

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

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RECIPES

Celebrate!

Paul Johnson, chef-proprietor of The Ship Inn, Wylam, Northumberland, serves up a Christmas Day feast Pictures: Nicky Rogerson

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RECIPES

S TA R T E R Serves 4

H A D R I A N ’ S WA L L GIN-CURED SALMON, APPLE & FENNEL S A L A D , D I L L YO G H U R T INGREDIENTS 1 kg salmon side, skinned and pin-boned 250g sea salt 250g caster sugar pinch fresh tarragon 1tsp fennel seeds 150ml Hadrian’s Wall gin Pickled fennel: 1 head fennel, thinly sliced 50ml water 50ml white wine 50ml white wine vinegar 50g sugar Dill yoghurt: 3 tsp chopped fresh dill 100g Greek yoghurt To serve: 1 head fennel 1 Granny Smith apple fresh dill fronds 50ml cold-pressed rapeseed oil

METHOD In a food processer, mix salt, sugar, tarragon and fennel seeds.

Roll salmon in the mix to coat evenly. Pour over the gin and wrap in cling film. Leave to cure for 6 hours. Take out, wash and pat dry. Wrap in fresh cling film and leave in the fridge for at least 1 hour to firm up.

For the pickled fennel, boil the water, wine, vinegar and sugar in a pan. Pour the hot liquor over the sliced fennel. Leave to cool.

For the dill yoghurt, mix dill with the yoghurt and season with salt.

To serve, thinly slice apple and fennel and pick nice sprigs of dill. Slice salmon and arrange on a plate. Scatter over raw and pickled fennel, apple and dill.

Spoon on yoghurt and drizzle all over with rapeseed oil.

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RECIPES

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RECIPES

MAIN COURSE Serves 4

NORTHUMBRIAN VENISON L O I N & S C R U M P E T, C A R A M E L I S E D C H I C O R Y, BEETROOT KETCHUP INGREDIENTS 1 saddle venison 1 tsp juniper berries 1 tsp black peppercorns 1 bunch fresh thyme 1 orange, zest 2 bulbs garlic, peeled 125ml rapeseed oil Scrumpet: 1 haunch venison 500ml red wine 1 litre brown chicken stock 100g plain flour 2 eggs, beaten 100g panko breadcrumbs Caramelised chicory: 2 heads chicory 75ml red wine vinegar 150ml orange juice 50g honey 50g butter Ketchup: 1 onion, finely diced ¼ tsp ground coriander ½ tsp salt pinch ground black pepper 2 cloves 500g cooked beetroot, peeled and grated 2 Granny Smith apples, peeled, cored and chopped 75ml white wine vinegar 50ml dry cider 50g dark brown sugar METHOD For the beetroot ketchup, sweat the onion off in a saucepan.

Add coriander, salt, pepper and cloves and cook for a few mins.

Add beetroot and apples, cook for a further 5 mins. Add vinegar, cider and sugar, cover and leave to cook until all the liquid has evaporated and the mix comes together like chutney. Put in a

food processor and blitz until smooth. Check seasoning and set aside to cool to room temp.

For the venison loin, remove loins from the saddle, trim fat and cut into four portions. Marinade with juniper berries, peppercorns, 4 sprigs thyme, orange zest, garlic and oil.

For the scrumpets, place bones and trimmings from the saddle into a deep pan or roasting tray.

Add the venison haunch and sear off in 75ml hot rapeseed oil. Add the wine, chicken stock and a pinch of thyme. Bring to the boil, cover and simmer for 6-8 hours until the meat is tender and falls off the bone. Strain the meat from the stock, shred into small pieces and set aside. Reduce cooking liquour over a medium heat until thick and syrupy. Mix this reduced stock through the meat, press into a tray, cover in cling film and leave to set in the fridge.

When set, cut into portions. Put flour, egg and breadcrumbs on separate plates and coat the portions in each in turn, ready to be cooked.

Chicory - cut in half and place cut side down into a pan. Cover with vinegar, orange juice, 4 sprigs thyme, honey and butter. Simmer until the liquid turns to caramel and the chicory is cooked.

To serve, season and fry the loin in a pan with oil and butter 4 mins each side. Leave to rest at least 5 mins. Deep fry scrumpets in a fryer at 180C for 2-3 mins then finish in the oven at 200C/ Gas 6 for 8 mins. Carve venison and assemble all the components on plates.

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RECIPES

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RECIPES

SIDES TENDERSTEM BROCCOLI WITH SHIP’S BUTTER INGREDIENTS 500g Tenderstem broccoli 250g unsalted butter 4 salted anchovies 1 gherkin, chopped and drained 1 tbsp capers, drained 1 clove garlic 1 shallot, grated 1 tsp Dijon mustard 2 tsp tomato ketchup 1 tsp Worcester sauce 1 lemon zest 1 tbsp chopped parsley 1 tsp chopped tarragon 2 thyme sprigs

1 tsp hot curry powder pinch cayenne pepper pinch smoked paprika METHOD To make the butter, blitz all the ingredients apart from the broccoli in a food processor until smooth. Roll in cling film and set in the fridge. Cut into slices when set and use as needed.

To serve, blanch the broccoli in boiling salted water, drain and add a few slices of the butter to melt over.

H O N E Y R OA S T PA R S N I P S & PA R S N I P P U R É E INGREDIENTS 4 large parsnips, peeled, halved and cored 1 parsnip, peeled and diced 100g butter 50g double cream 25g sesame seeds, toasted 50ml honey METHOD Blanch the half parsnips for

4 mins in boiling salted water.

Roast in a tray with half the butter and the honey until golden brown. Cover with the sesame seeds.

To make the purée, simmer the diced parsnip, butter and cream until soft. Blitz in a food processer until smooth and season well.

Serve alongside the parsnips sprinkled with sesame seeds.

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RECIPES

DESSERT Serves 4

PLUM AND GINGER TRIFLE INGREDIENTS Ginger sponge: 225g butter 225g soft brown sugar 225g black treacle 2 eggs 350g plain flour 2 tsp ground ginger 1 tsp cinnamon pinch salt 300ml milk 2 tsp bicarbonate of soda Roast plums: 6 plums, halved and stoned 50g demerara sugar 50g honey Plum jelly: liquor from the roast plums 4 plums, blitzed to a purée 50g caster sugar 4 sheets gelatine Ginger custard: 200g milk 400g double cream 30g stem ginger, grated 10 egg yolks 120g sugar 4 tbsp custard powder Chantilly cream: 100ml double cream 1 vanilla pod 25g icing sugar Honeycomb: 160g caster sugar 25g honey 60g glucose 30ml water 8g bicarbonate of soda Garnish per bowl: ½ fresh plum, sliced 7-8 strips julienned stem ginger ½ roast plum, sliced honeycomb METHOD For the ginger cake, preheat oven to 150C/Gas 2. Gently warm butter, treacle and brown sugar in a pan until melted. Whisk in eggs, flour, ginger, cinnamon and salt.

In a separate pan warm milk and bicarb to just below boiling. Add

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to the mix, pour into 2 x 900g greased loaf tins, bake 90 mins.

Roast plums - put plums on a baking tray. Sprinkle over sugar and drizzle with honey. Roast at 180C/Gas 4 for 8 mins until plums are soft but hold their shape.

Leave to cool, reserving liquor.

For the plum jelly, put liquor from roast plums in a pan with plum purée and caster sugar. Bring to a boil. Soak gelatine leaves in cold water until soft, squeeze out and stir into plums. Strain though a fine sieve.

Layer one - divide pieces of sponge and 4 roast plums in serving bowls. Pour over cooled jelly mix to just cover the sponge.

Set in the fridge.

For the ginger custard, in a pan boil milk, cream and ginger. In a separate bowl, mix yolks, sugar and custard powder with a little milk for a smooth paste. Add the boiling milk and cream and mix.

Put in a clean pan and stir over a medium heat until thickened.

Put in a bowl covered with cling film. When cooled to room temperature, spread on top of the jelly in the bowls. Leave in the fridge to set.

For the Chantilly cream, slice vanilla pod lengthways and scrape out seeds. Whisk cream with sugar and vanilla seeds until thick. Spoon or pipe onto the set custard in each bowl.

For the honeycomb, line a deep oven tray with greaseproof paper.

Put all ingredients except the bicarb in a pan and bring to a boil. Using a sugar thermometer, take the mix to 154C. Take off heat and quickly stir in the bicarb.

The mix will bubble up - tip it straight out into the oven tray.

Leave to cool and break into bits.

To serve, decorate trifles with slices of fresh plum, baked plum, ginger and honeycomb.

A CHRISTMAS GIFT WITH A DIFFERENCE...

All aboard! It’s time to take your First Class Seat on-board our Cream Tea and Afternoon Tea Train Your journey will begin in Stanhope and take you through the picturesque Weardale Countryside; the views from your seat will be stunning!

CHRISTMAS PARTIES TIME TO CELEBRATE

CREAM TEA TRAINS: 28th April, 26th May, 23rd June, 28th July, 25th August, 22nd September Vegan and Gluten Free now available

Ultimate Party Nights include live entertainment and DJ

AFTERNOON TEA TRAINS: 31st March, 12th May, 9th June, 14th July, 11th August, 8th September

Two drink vouchers per person with 50% discount

BOOK NOW AND RECEIVE 10% DISCOUNT ON AFTERNOON TEA TRAINS - QUOTE ‘EARLY BIRD’ WHEN BOOKING!

Three course dinner

OFFER AVAILABLE UNTIL END OF 2018

See our website for further details/booking: www.ba-rail.co.uk/weardale-railway or ring 01388 661394 (option 3)

Proud to be the Mother of Lebanese food in the North East of England

Sparkling drinks reception Bar until 12.30am carriages at 01.00am

FROM £19.95pp Shared party night: parties of less than 10 may be asked to share tables.

Christmas party stayovers start from £99 bed and breakfast.

Tel: +44 (0)191 372 7200 Email: events.durham@radissonblu.com radissonblu.com/hotel-durham

FROM FIELD TO FORK - QUALITY LOCAL MEATS CHRISTMAS ORDERS BEING TAKEN FOR TURKEY’S, DUCK, GEESE AND CHIPOLATA SAUSAGES

Come and indulge in delicious food, fresh bread, Kebabs, Shawarma and a wide selection of Vegetarian Dishes.

Join us with your family and friends for an unforgettable time that you will be sure to return

Orders now being taken for Christmas poultry & chipolata sausages

215-217 Hight Street, Gosforth, Newcastle upon Tyne. NE3 1HQ Opening Times: Monday – Sunday: 11am – Midnight Also at The Bake Lounge, Newcastle Stack

Tel: 0191 284 1199 • www.thebake1.co.uk

Sausages made on the premises, choice of homemade pies, cooked meats and hot & cold sandwiches.

OUTSIDE CATERING AVAILABLE

HOMEMADE DELIVERY ALL AREAS

4 Church Street, Haydon Bridge Tel: 01434 684990 (closed Tuesday afternoon)

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THE GRAZER

Turn the other cheek…

Especially for Christmas, the Grazer, aka Anna Hedworth of Cook House, Ouseburn, Newcastle, serves up slow roast ox cheek with red wine and orange I think it is safe to say that a lot of the success of this dish lies in your beef stock, so be prepared to take your time over it. And if you make a big batch of stock and freeze some, it then makes this dish much more simple to prepare.

For your stock, simply ask your butcher for some beef bones and roast them at 200C/Gas 6 for about 20 mins until they are golden brown and the fat is sizzling.

While they’re cooking get a big pan, heat a splash of oil, and fry a couple of chopped onions, a big pinch of salt, a couple of chopped red onions, a couple of chopped peeled carrots (the skin can be bitter in a stock), a couple of sticks of chopped celery, a chopped leek, a few sprigs of parsley, a couple of bay leaves, a few black peppercorns, and a couple of cloves of peeled garlic and cook this all until it softens and starts to

Bespoke Hampers, Christmas Gifts & Cheeseboards plus lots of Christmas goodies in store.

Award winning coffee shop serving bespoke sandwiches, soup, daily specials, home baked cakes and speciality scones - Festive menu available from the 1st Dec. Dogs welcome.

Enjoy Our Fabulous Heated Conservatory & Coffee Garden COSY PLATTER only £7.95

Tel: 01670 505483 52 Newgate Street, Morpeth NE61 1BE Open Mon-Sat 9.30am-4pm

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CHRISTMAS CREAM TEA HAMPER only £6.95

The Deli Around the Corner 61 Hotspur Street, Tynemouth, NE30 4EE Tel: 0191 259 0086 Open Tuesday to Friday 10am-5pm, Saturday 9am-5pm www.thedeliaaroundthecorner.co.uk

THE GRAZER

turn golden. Then add the beef bones and enough water to cover everything. You don’t want too much water as you’ll lose the flavour, so just add enough to cover.

Then bring the whole thing to the boil and simmer very gently for 3 hours. It should be only just moving. “Don’t boil the love out of it”, someone once told me, and I remember it every time. About half way through, you should be able to scoop the bone marrow out of the bones and leave it to melt into the stock as it continues to cook.

I usually do all this the day before as it’s time-consuming, or as I say, make it in batches so that you have a tub of frozen stock ready to use when you want to make this dish.

Now to the cheeks. I serve one cheek per person, but make a few extra just in case you fancy a bit more. Season the cheeks with salt on both sides. Heat a large cast iron pan or frying pan with a splash of olive oil and lay in the ox cheeks when it’s hot. Don’t crowd them, so do them in batches if needs be. And don’t move them around, just leave them to brown in one place for a couple of minutes on each side. You’re looking for golden brown patches

to form, all adding to the final flavour. Do this slowly, don’t rush, and when you’re done, place the ox cheeks in a deep baking tray or oven dish.

Then add two sliced onions and two thickly sliced cloves of garlic to the pan you browned the meat in and cook slowly until golden. Now add 125ml red wine and the juice of an orange to the onion pan, heat on high and scrape up anything meaty stuck to the bottom until the liquid has reduced slightly. Pour this over the ox cheeks, then add your delicious beef stock until the cheeks are just poking out of the top – it’ll probably take about 1 litre.

Finally, add to the pan a chopped carrot, a couple of strips of zest from the orange, a chopped-up pear and lots of black pepper. Cover with tin foil and cook in the oven at 180C/ Gas 4 for 3 hours, turning the cheeks occasionally.

Then they are ready, they are the most beautifully soft, melty delicious things, with a rich reduced gravy to boot. Serve an ox cheek per person with some vegetables and gravy spooned over, lots of horseradish or mustard, mash, polenta, whatever you fancy. Happy Christmas!

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H E A LT H Y

Cut the Christmas kilos Presuming you’re a human being, you will be expecting to pile on the pounds at Christmas and suffer for it in January, for this is the way of things, is it not? Well, not necessarily. Try these health-giving tips…

BUFFET BONANZA: Buffets are your enemy, so eat before a party, and if you must raid the buffet avoid pastry-based nibbles and dips and go for cold meat or fish, veg sticks and smoked salmon blinis.

THE BIG BREAKFAST: A healthy and hearty Christmas Day brekkie of overnight oats with berries and chopped apple will fill you up and stop you hitting the selection box before lunch.

START HEALTHY: For a healthy starter on Christmas Day, the Japanese rolls on p33 are ideal because they are packed with vegetables. Alternatively, make a crudité wreath arranged around a dip of low fat yoghurt mixed with lemon juice, dill tips and cucumber. It’s filling, and it looks gorgeous!

VEGGIE HEAVEN: Fill your plate with vegetables (un-buttered!) before your meat/nut loaf and roasties, leaving yourself less room for the bad stuff.

DITCH THE SKIN: Turkey skin is loaded with fat, whereas the meat is among the leanest you’ll find. Eat skinless breast meat rather than the dark meat. And when you cook the bird, brush it with a light covering of oil rather than coating it with butter.

STUFF YOURSELF: Make your own stuffing using chestnuts rather than fatty sausage meat.

SPUD YOU LIKE: Par boil your potatoes, then brush them with oil rather than drizzling it over. And keep them large to reduce the amount of oil absorbed.

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EVERYTHING IN MODERATION: If you love Christmas pud, have some, just don’t go mad. Remember that brandy butter and cream both contain less fat than custard, even homemade with semiskimmed milk . Or go for meringues with fruit and Greek yoghurt whipped with orange zest and juice.

CHOC HEAVEN: To make your own healthier truffles: Put 200g 70% cocoa chocolate chips in a bowl with 75ml coconut milk, ½ tsp vanilla extract and ½ tsp ground cinnamon and melt over a bowl of simmering water (do not allow the bowl to touch the water). Chill for 3 hours.

Scoop mix out with a spoon and roll into balls. Roll in crushed roasted hazelnuts, green tea powder, cocoa and chili powder, dried strawberry flakes, edible gold leaf and anything else you fancy…

THE MORNING AFTER: Start Boxing Day with a brisk walk and a smoothie, avoiding the smoothie-rookie’s mistake of loading it with sugary fruit juice and fatty dairy milk. Instead, use Greek yoghurt or light coconut milk, and to ensure you stay full for longer, add avocado or oats.

A little root ginger will help to soothe your digestion, as will cinnamon. Try them with a smoothie of oat milk, aloe vera juice, spinach leaves, frozen berries and some flax seeds.

BOXING FIT: For Boxing Day lunch, feast on a lunch of green salad, red cabbage slaw (see p9) and lean cold meats, fish or tofu followed by a fruit and Greek yoghurt platter. Later on, enjoy a hearty dinner of homemade vegetable soup laced with ginger for your digestion.

H E A LT H Y

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Duke of Wellington Newton @DukeinNewton

W H AT ’ S YO U R P O I S O N ?

Who’s drinking...

Egg nog?

Egg nog is the new black, in drinks terms at least, and if you’re in with the in-crowd (and your grandparents) this Christmas, this will be your drink of choice. Beloved of all from hip young things to, well, hip old things, egg nog is very definitely back. Here’s the low down...

REALLY? EGG NOG IS COOL? Well no, it’s generally served warm actually. You can have it chilled, but at Christmas we consider that to be a bit, well, wrong, and seeing as you’re not going to drink it at any other time of the year, it looks like the chilled version is out. You may remember your grandparents drinking it, but it is now served up alongside that once-maligned and now-ubiquitous Christmas warmer, gluwein, in all the smart places.

To serve 8: 700ml whole milk 240ml double cream 3 cinnamon sticks 1 vanilla bean pod, split and seeds removed 1 tsp freshly grated nutmeg, plus more for garnish 5 eggs, separated 130g caster sugar 175ml dark rum, cream sherry, madeira or brandy

BUT WHAT IS IT? It’s the grown-up and surprsingly delicious version of nursery milk and if you drink enough of it, it will give you a heart attack, which is very grown up. It is traditionally made with milk, cream, sugar, whipped egg yolks and whites, cinnamon or nutmeg, brandy, rum or whisky.

Nog, apparently, is an old American term meaning strong ale, while the drink itself probably dates back to a medieval posset.

Put the milk, cream, cinnamon, vanilla pod, vanilla seeds and nutmeg in a saucepan and bring to a boil over a medium heat. Take off the heat and set aside until cool to allow the flavours to infuse into the milk and cream.

Beat the egg yolks and sugar until they are combined into a smooth, thickened batter. Remove the vanilla pod from the milk and whisk the milk it into the egg and sugar micture, mixing until smooth. Gently stir in the acohol and refrigerate overnight.

Before serving, beat the egg whites in a large bowl until you have soft peaks. Gently fold into the egg nog and serve in glasses garnished with freshly grated nutmeg.

Egg, dairy and booze-free version: Place 700ml coconut or almond milk, 3 tbsp maple syrup, 1 tsp vanilla extract, ½ tsp ground nutmeg, ¼ tsp ground ginger, ¼ tsp allspice and ½ tsp rum extract in a bowl or stand mixer and whisk together. Serve immediately, with a little grated nutmeg over the top.

WHEN DO YOU DRINK IT? Warm for breakfast, warm for supper, warm with afternoon cake. Chilled when you want to stay awake.

WHAT ELSE CAN YOU DO WITH IT? Serve it instead of custard with mince pies, Christmas pudding or - joy unconfined - poured over cold vanilla ice cream.

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DRINK!

The 12 drinks of Christmas Feeling thirsty? Try our 12 North East festive drinks!

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DRINK!

Gin HEPPL E G I N HEPPL E MAR T I N I

150ml Hepple gin, 20ml dry vermouth, thin strip of lemon zest Fill a jug with ice, add Hepple gin and dry vermouth, stir slowly 30 times, strain into two well-chilled martini glasses, pinch a thin strip of fresh lemon zest over the surface to express oils and wipe around the rim of the glass. www.moorlandspirit.co

WHIT L E Y B AY G I N C O R P. SE A GL A S S G I N GI NGER C O CK TAI L

50ml Sea Glass gin, 5mm slice fresh ginger, Fever Tree tonic and mint leaves to garnish Muddle the ginger in the bottom of a glass, fill with ice, add gin and top up with tonic. Garnish with lemon zest and mint leaves.

Twitter.com@Whitleybaygin

P OE T IC L I CEN SE D I S T I L L ER Y NOR T H ER N DR Y G I N CLO VER CLUB

50ml Northern Dry Gin, 25ml lemon juice, 25ml egg white (or aquafaba for vegans), 12.5ml raspberry syrup Pour everything into a Boston shaker filled with ice and shake vigorously to create a froth. Double strain into a chilled coup glass. www.poeticlicensedistillery.com

NE WC A S T L E G I N C O BR AMBL E

40ml gin, 10ml sugar syrup, 15ml crème de mur (blackberry liqueur) 15ml lemon or lime juice, blackberries to garnish Pour all the liquid ingredients into a chunky tumbler half filled with ice and stir gently, garnishing with a perfect blackberry or two. www.newcastlegin.co.uk

S T E AMP U N K G I N GIN FI Z Z

50ml gin, 30ml lemon juice, 10ml sugar syrup, 1 tsp sugar 20ml lightly whipped egg white (or aqua faba), chilled soda water Shake the gin, lemon juice, sugar syrup, sugar and egg white in a cocktail shaker with a little ice and strain into a highball glass half-filled with ice cubes. Top up with soda water and garnish with lemon.

D U RHAM DI S T I L L ER Y S T R AWBER R Y C O L L I NS

50ml Durham Strawberry and Pink Pepper liqueur, 25ml freshly squeezed lemon juice, 10ml grenadine syrup, soda water, lemon slices, cocktail cherries Fill a large glass with plenty of ice. Pour in your liqueur, lemon juice and syrup and top up (carefully - if you want the sunrise effect) with soda, Garnish with lemon and cocktail cherries. www.durhamdistillery.co.uk

Beer GRE AT NORTH E ASTERN BREWING CO - RUDOLPH’S RUIN (4.4%) A deep ruby coloured ale with robust rich malts, this is a great Christmas ale with a sweet hop finish. www.gnebco.com

MUCK L E BRE WER Y MUCK L E BERR Y (4 . 5%)

A rich winter fireside red ale brewed with Crystal malt and First Gold hops, Muckle Berry balances the dark fruit flavours of raisins and plums with hints of caramel and layers of bitter spiced oranges. www.mucklebrewing.co.uk

C O NSE T T AL E WORK S S ANTA’S L IT T L E SMELT ER (4 .5%) An exclusive ale available the first week in December, this is a lighter take on traditional dark Christmas ales – an amber coloured bitter with a floral aroma and smooth aftertaste. www.consettaleworks.co.uk

AL L ENDAL E BRE WER Y CHRIS TMA S AL E (5%)

A variety of roasted malts give a sweet biscuity flavour with hints of cinder toffee. Generous amounts of English Goldings hops bring flavours of Seville orange marmalade and a floral aroma. www.allendalebrewery.com

D URHAM BRE WER Y IMPERIOUS (12 %)

A limited-edition whisky cask-aged imperial stout, this features a strong bourbon aroma with oily coffee, liquorice and dark chocolate flavours in the massive vanilla body. Matured for over nine months in whisky hogsheads, creating a long rich and warming finish with a hint of brown sugar. www.durhambrewery.com

FIREBRICK BRE WER Y FIRE GLOW (4 .1%)

This warming winter ale is spiced with cinnamon bark, allspice and black cardamom with a wealth of underlying malt complimented by British, German and Czech hops. www.firebrickbrewery.com

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KITCHEN KIT

Present day Wondering what to put in your foodie friends’ Christmas stockings?

Try these little beauties...

L IF T OFF It’s top of every coffee lover’s Christmas list, the Rocket Giotto Pid espresso machine is a snip at £1,595 (payable over 10 months interest free) at Pumphreys, Bridge Street, Blaydon, NE21 4JJ tel 0191 414 4510, www.pumphreys-coffee.co.uk

ON T HE R ACK There’s a lot of wine to get through at Christmas, so you may as well make a virtue of it and display it on this gorgeous wooden rack. Add a bauble or two for festive cheer! From £75 at La Cookshop, Milkhope, Berwick Hill Rd, Seaton Burn, Newcastle NE13 6DA, tel 01670 789142 www.lacookshop.co.uk

CHO C S , H’AWAY !

Kenspeckle chocolate, fudge and tablet is handmade in Northumberland and makes for a tasty stocking filler. From £3.99 at Blagdon Farm Shop, Milkhope Berwick HIll Road, Seaton Burn Newcastle, NE13 6DA tel 01670 789 924 www.theblagdonfarmshop.co.uk

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GR AT E IDE A These Gourmet Cheese graters aren’t just useful, they’re stylish too. From £12.95 at Cook & Baker Queensway, Tynemouth NE30 4NA, tel 07905 367 457 Facebook@ cookandbakertynemouth

LOT S A CHO C S Whether you tuck into North Chocolate’s new Ho Ho Ho baubles stuffed with milk chocolate covered honeycomb or special Christmas bars like Caramel Cracker (forget the goo, just head for the crunch!), the dark and sophisticated toasted Pecan, Date & Ginger or favourites Xmas Stollen and Retro Rum & Raisin, this choc, handmade in Newcastle, has you all wrapped up this year.

Shop at www.northchocolates.co.uk

WO ODEN SP O O N Wooden Spoon Preserving Co. Damson & Sloe Gin conserve and Spiced Marmalade is not only tasty, it comes with its own spoon…

North Acomb Farm Shop Stocksfield, NE43 7UF tel 01661 843 181 www.northacomb.co.uk

A VOT RE S ANT E! If you’re going to indulge, you may as well do it properly. These traditional Absinthe globe glasses and spoons from France add a touch of style. From £7.50 at RE, Bishops Yard, Main Street Corbridge, NE45 5LA tel 01434 634 567 www.re-foundobjects.com

HAVE A HE AR T Make your heart sing when you’re on with your chopping with these lovely wooden boards by Sophie Allport, from £18 at Stangers, Brentwood Ave Newcastle NE2 3DH, 0191 281 8563 www.stangerscookshop.co.uk

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KITCHEN KIT

L IGHT UP Take a natural approach to your Christmas table with these Alston beeswax candles - tall £6 a pair, stubby £8 a pair, big stubby £12.50 a pair at Broomhouse Farm, Whitton Gilbert Co Durham, DH7 6TR, tel 0191 371 8382, www.broomhouse durham.co.uk

CUPPA CHEER Everyone loves a festive mug at Christmas – wrap up one of these lovelies and decorate your tree with tiny Emma Bridgewater mugs and jugs on ribbons. £19.95 and £14.95 at Homestore at Bradley Gardens, Sled Lane, Wylam NE41 8JH, tel 01661 852 176 www.bradley-gardens.co.uk

FIZ ZING What are you drinking this Christmas? We recommend this Janisson & Fils Brut Nature Champagne. This lesser-known grower is one to watch, while this champagne is a beautiful evolution from Pinot Noir to Chardonnay with stone fruit aromas. £50 at Carruthers & Kent, Elmfield Road, Gosforth Newcastle, NE3 4AY tel 0191 213 1818 www.carruthersandkent.com

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BEE SWEE T

IN A PICK L E

A lovely buzzy bee gift, this Tynemouth Honey Co. mixed blossom honey is good for you too. £7.95 at The Deli Around The Corner, Hotspur St, Tynemouth NE30 4EE, tel 0191 259 0086 www.thedeliaroundthecorner.co.uk

Making up a local produce gift box? You must include Sticky Business jams and relishes made by the wonderful band of volunteers from Scotswood Gardens in Newcastle, £4.20 a jar at Dene’s Deli Jesmond Rd, Newcastle, NE2 1LD tel 0191 281 8200, www.denesdeli.com

BO OZE CRE W These jars of peaches in brandy and figs in port make for great gifts or easy desserts for those pesky unexpected guests. £10.50 a jar at Knitsley Farm Shop, East Knitsley Grange Farm, Knitsley, Consett Co Durham, DH8 9EW tel 01207 592 059 www.knitsleyfarmshop.co.uk

WARM CHIL L The coolest bottle around, the Chilly’s bottle keeps liquids cold or warm for 24 hours.

From £20 at Corbridge Cookshop, Middle Street, Corbridge, NE45 5AT tel 01434 632 582, www.corbridgecookshop.co.uk

JUS T T HE TONIC Locally produced in small batches in Whitley Bay, Seaglass is an aromatic gin of turmeric and ginger flavours. Beautifully clear and refreshing, it’s a fantastic gift. £42 at Boda, Whitley Road, Whitley Bay NE26 2NE, tel 07824 859 162 www.bodahome.co.uk

CU T T ING ED GE All the best cooks swear by their knives, and this set of cheese and butter knives by Nkuku are hand forged from brass using traditional techniques, making them a gift which will keep giving for years to come. £34.99 at Pure Knead bakery and shop, Park View, Whitley Bay NE26 3QW, tel 07964 864 181 www.pure-knead.co.uk

HAMPER HAR VE S T Make a foodie friend very happy this Christmas with a bespoke hamper created at Il Piccolo, where Italian produce is a speciality. In various sizes and packaged according to taste with treats such as pastas, delicatessen treats, malt whiskies, artisan gins and magnums of fine wine. Il Piccolo, St Helen’s Street Corbridge, NE45 5BE, tel 01434 634 554 www.ilpiccolo.co.uk

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LAST WORD

Andrew Wilkinson HE AD CHEF AT AR T IS AN, NE WC A S T L E Let’s start at the beginning, what do you eat for breakfast?

Most days, just a coffee to perk me up before cycling to work. If I’m particularly hungry I’ll go for a nice piece of toasted sourdough with good orange marmalade.

If I ever get the chance to head out it has to be full English with everything on it.

And your go-to guilty pleasure?

A family takeaway with the kids is a proper treat. We’ll have pizza on a Sunday night or sometimes fish and chips after school on a Monday.

What would be your last meal on earth?

My mother’s Sunday dinner. There’s something very special about your mam’s Sunday roasts… roast chicken with underseasoned mashed potato.

What can I find in your home fridge right now?

My wife seems to go shopping three or four times a week so there’s always plenty in there. It’s really the essentials – vegetables, yoghurts for the kids, a few beers for me. The important things!

Which ingredient would you grab if you could only choose one?

Cornish sea salt. It’s a must-have because it draws out flavours and is used in just about everything.

You must have plenty of essential kit in the kitchen. Which is the most important?

A good Hobart mixer is really important, particularly when you’re making a lot of bread like we do here at Artisan. There’s a lot to be said for good bread and a good glass of wine too.

And your favourite cook book?

My collection is a mix of modern stuff and classics like The French Laundry and Larousse Gastronomique. My top pick right now is Nose to Tail Eating from Fergus Henderson of St John’s in London.

What’s your favourite dish in the restaurant?

I’ve always loved fish cooking so I’d be happy with a wonderful piece of turbot, which I’d just roast in some good butter.

Nice and simple, packed with flavour.

Who’s the most famous person you’ve cooked for?

Si King [of Hairy Bikers] has been in the restaurant a few times, so I’ll pick him out.

What’s your most important advice?

Keep a level head and take everything on the chin. Being a chef can be hard work, the hours are long and the pressure is high, so you need to stay positive.

What would you be doing if you weren’t a chef?

I’d probably be a fireman, working in the emergency services, helping people.

If you only had £10 to spend on food, what would you buy?

It has to be our big family favourite spaghetti bolognese with garlic bread.

Whose the greatest cook ever?

The first one is my mam, who always had something home cooked on the table for the family – everything from spaghetti bolognese to steak and kidney pies, and Sunday lunches. From the chef world, I’ll say Escoffier.

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

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FARMERS

Christmas Market

Traders Include: Jimmy the Lamb Man, Northumberland Cheeses, Geordie Bangers, Kitty’s Ginger Wine, Ridleys Fish and Game, Murphys Kitchen and much, much more!

WITH OVER 25 TRADERS

Saturday 1st December 9am-3pm Morpeth Market Place Morpeth Town Council

THE IDEAL CHRISTMAS GIFT FOR THE BEER DRINKER IN YOUR LIFE

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Delicious Sunday Lunches to eat in or takeaway!

Fully Licensed with a selection of wines and beers.

THE COTTAGE KITCHEN Whitley Bay

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

WIN

Win an advent calendar full of local beer WIT H CENT R AL E , NE WC A S T L E CentrAle, Newcastle’s finest bottle shop positioned on Platform 12 of Newcastle Central Station, is offering Appetite readers the chance to win one of its 2018 advent calendars filled with a selection of some of the North East’s finest beers.

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

The closing date for entries is 11am, Friday November 30, 2018.

The winner will be drawn at random and notified on November 30.

The prize is to be collected from CentrAle at Newcastle Central Station.

CentrAle’s 2018 advent calendar brings together 24 days of beers from the finest breweries across the North East.

The calendar is packed with a mix of bottles and cans of lagers, stouts and everything in between from the likes of Allendale Brewery, Anarchy Brew Co and Black Storm Brewery, and all the way through (most of) the alphabet to Wylam.

Bruce and Donna Renwick founded CentrAle bottleshop on Platform 12 of Newcastle’s historic Central Station in 2017. Housed in the station’s former lost

luggage office, you’ll find shelves filled with bottles, cans, gift boxes and more, everything organised into areas stretching across Newcastle, Tyneside, Co Durham and beyond.

Bruce, Donna and the team have a passion for local beers and spirits, and are happy to help you to pick out gifts or find new drinks to sample for yourself.

As well as their personally curated advent calendars, CentrAle has gift boxes for Christmas 2018 as well as bespoke hampers available on request.

Terms & conditions Collection of the prize is to be arranged by the winner from CentrAle. The prize is non-transferable and there is no cash alternative.

The prize is to be collected from December 1, 2018.

CentrAle, Unit 11, Platform 12, Central Station, Newcastle, NE1 5DG, tel 0191 261 8468, Facebook @centralebeer

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INDULGENT FESTIVE DINING AT WALWICK HALL CELEBRATE THE BUILD UP TO CHRISTMAS IN LUXURY THIS DECEMBER, JOIN US IN THE LUXURIOUS SURROUNDINGS OF THE DINING ROOM AT WALWICK HALL FOR OUR INDULGENT FESTIVE LUNCH, DINNER AND AFTERNOON TEA MENUS. FESTIVE LUNCH MENU - £21.95 2 COURSES / £26.95 3 COURSES FESTIVE DINNER MENU - £26.95 2 COURSES / £31.95 3 COURSES FESTIVE AFTERNOON TEA* - £24.95 PER PERSON

HUMSHAUGH, HEXHAM, NORTHUMBERLAND. NE46 4BJ. T 01434 620 156 WWW.WALWICKHALL.COM *24 HOUR ADVANCE BOOKING REQUIRED