Appetite #58 – September/October 2019

ISSUE 58

www.appetitemag.co.uk

September/October 2019

TICKLE YOUR TASTEBUDS...

FREE PLEASE TAKE A COPY

Apple pie order CELEBRATING THE SEASON’S WINDFALL Inside High steaks // In the soup // Harvest festival Win Dinner for two at Eshott Hall

OUR LUXURY DINE AND STAY PACKAGE INCLUDES: 5-COURSE TASTING MENU WITH MATCHED WINES MIDWEEK OVERNIGHT ACCOMMODATION A COOKED BREAKFAST THE FOLLOWING MORNING FULL ACCESS TO OUR SPA FACILITIES THROUGHOUT YOUR STAY A RELISH COOKBOOK FEATURING WALWICK HALL TO TAKE HOME WITH YOU

ALL FROM ONLY £395.00 PER COUPLE TO BOOK, PLEASE VISIT OUR WEBSITE OR CALL 01434 620 156

HUMSHAUGH, HEXHAM, NORTHUMBERLAND. NE46 4BJ. T 01434 620 156 WWW.WALWICKHALL.COM Offer valid Monday to Thursday only. Price is based on 2 people sharing a standard room – other rooms are available at a higher rate. Offer not to be used in conjunction with any other offer.

WELCOME

An apple a day While the apple of her eye feasts on windfalls, the ed’s enjoying the glut Today’s burning question, dear reader - what to do with a dog which is addicted to apples?

Gunnar, our German pointer/Hungarian vizsla cross, LOVES them, and at this time of year it’s like every day’s his birthday, because they’re all over the ground, everywhere we go.

Which is fine, only his walks now take three times as long because they turn into apple hunts, while a quick visit to do his business in the garden can turn into half an hour of him noisily chewing up the windfalls and refusing to come in, even for his favourite Bonios. Then, he eats too many, he gets bloated, and this can have a very unpleasant side-effect (gas masks at the ready!).

Mind, he is a dog of fine taste (he chose me, after all...) and I share his love of this humble fruit. Now’s the time to leave the supermarket

imports on the shelves and venture out to farmers’ markets, farm shops and your friends’ gardens for proper English apples, which are vastly superior to their homogenised counterparts in the shops. There’s nothing quite like a proper russet, cox, golden pippin or spartan straight from garden or market, intensley flavoured and textured to take you back to long-gone seasons of mists and mellow fruitfulness.

Thus, preserving, baking, hoarding and storing are the order of my evenings and weekends at the moment, as friends deliver their gluts to my grateful arms. As the days get shorter and colder, taking to the kitchen to commune with apples is one of the greatest pleasures of the season. Having said that, I do look forward to the day when the dog is free of their effects.

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 £21.95 Available from 2nd - 30th December See website for menu

4-6 GILESGATE, HEXHAM, NORTHUMBERLAND NE46 3NJ

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

WHAT’S INSIDE

Highlights

06 Offers

49

11 In crowd

50

...Exclusive to Appetite

If it’s in season, we’re eating it

22 Take 5

WIN!

Dinner for two at Eshott Hall

Market town magic

26

Season’s eatings Make the most of the harvest bounty

32 Apple pie order

The low down on the great English apple

Last word

Bev Stephenson, North Chocolates

37

Eating out inspiration

40 Eat Morpeth

September/October 2019

In the soup

Beautiful bowls of comfort and joy

Bev Stephenson, p50

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

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

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

OFFERS

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.

LUNCH FOR £5 AT VICOLO

Enjoy a Sandwich by the Inch (served to suit your appetite in freshly baked ciabatta, fillings change daily) or a salad with any hot or cold drink plus a cake or pastry for just £5 until November 11, 2019. Available noon–2pm, seven days a week.

VICOLO, TYNESIDE CINEMA, 10 PILGRIM STREET, NEWCASTLE, NE1 6QG WWW.TYNESIDECINEMA.CO.UK/FOOD-AND-DRINK/VICOLO

25% OFF LUNCH

Enjoy 25% off lunch on Thursdays and Fridays at Dobson & Parnell.

Offer available until November 29, 2019.

25% off the daily set menu. Food only.

Dobson & Parnell, 21 Queen Street, Newcastle, NE1 3UG, tel 0191 221 0904, www.dobsonandparnell.co.uk

Afternoon tea and prosecco for two for £25

Enjoy traditional afternoon tea for two with two glasses of prosecco for £25 (normal price £32) at Northumberland Cheese until November 11, 2019. Includes two rounds of sandwiches, two freshly baked fruit scones with Roddas clotted cream and jam, and a selection of sweet treats.

Served with Ringtons tea or filter coffee.

Cheese Loft Café, The Cheese Farm, Green Lane, Blagdon, NE13 6BZ tel 01670 789 798, www.northumberlandcheese.co.uk

Dinner for two and a bottle of wine for £25 Enjoy two meals and a bottle of wine for only £25 (normally £30) until November 11, 2019. Options include rump steak, gammon and eggs, chicken breast and salmon fillet. Available Mon-Thurs, 5-9pm.

The Sun Inn, High Church, Morpeth, NE61 2QT, tel 01670 514 153, www.suninn-northumberland.co.uk

SI

The Sun I nn Mor p e t h

10% OFF THE ULTIMATE SUNDAY LUNCH Enjoy 10% off The Ultimate Sunday Lunch at The Linden Tree pub until November 11, 2019.

Quote ‘Appetite for Linden’ when booking/on arrival. Applies to food bill only.

Macdonald Linden Hall Golf & Country Club, Longhorsley, Morpeth, NE65 8XF, tel 0344 879 9084 www.macdonaldhotels.co.uk/our-hotels/north-england/northumberland/macdonald-linden-hall-golf-country-club

FREE GLASS OF KIR ROYALE

Enjoy a complimentary glass of Kir Royale when ordering any main course until November 30, 2019. Available at Côte Newcastle only. One complimentary glass of Kir Royale per person (18+ only).

Côte Brasserie, 120-122 Grainger St, Newcastle, NE1 5AF, tel 0191 731 4733, www.cote.co.uk

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T’ A E R G E H ‘T HES

S U B S K C O BR

S A M T S I R CH YRE FA THURSDAY 7TH, FRIDAY 8TH, SATURDAY 9TH & SUNDAY 10TH NOVEMBER 2019 10AM – 4PM EACH DAY A GREAT DAY OUT NOT TO BE MISSED FREE ENTRY • FREE CAR PARK Three huge marquees full of wonderful things for Christmas.

Unusual gifts, food and wine. Wheelchair accessibility.

FARM SHOP closes 6pm | TEA ROOM closes 5.30pm

CHRISTMAS TASTING WEEKEND SATURDAY 14TH & SUNDAY 15TH DECEMBER

BROCKSBUSHES FARM SHOP & TEA ROOM Corbridge, Northumberland NE43 7UB tel: 01434

633100 • www.brocksbushes.co.uk @brocksbushes

WHAT’S HOT

Feedback 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..? EL DERBERRIE S These berries are so tiny, you may assume they have little to offer, but you’d be wrong. They’re at their best now and are magical in crumbles and pies, jams and preserves, juices and liqueurs. You have to go foraging for them, which is part of the fun (and they’re free!), but be sure they are ripe (ie dark in colour – not green) or they will give you an upset stomach.

Use the prongs of a fork to remove the berries from their stalks (wear an apron because the juice resists all washing detergents) wash and use them right away, or freeze to use all winter long.

Try these ideas: • Add to lighter fruits such as apples, pears or plums in a crumble, cobbler, or pie.

• Stir into vanilla ice cream or add a layer to syllabub.

• Use to make jam - take note though, elderberries are low in pectin, so use jam sugar or add lemon juice.

• Make elderberry vinegar - taking equal volumes of berries and white wine vinegar and 1½ tbsp sugar per 250ml vinegar, first mash the elderberries and sugar together in a pan over a medium heat, bring to a boil, remove from the heat, cool and mix with the vinegar, cover and set aside in a cool dark place for 3-5 days. Strain and store in a sterilised bottle.

• To make a syrup, put elderberries in a pan and cover with water. bring to a boil and simmer for 10 mins, mashing with a potato masher. Strain and add 100g sugar to every 100ml of liquid.

Simmer until reduced and syrupy. Gorgeous in yoghurt, in a glass of prosecco, and with hot water and ginger.

OVEN READY

Thanks to the team at the brilliant Wood Oven in Wylam, who were so pleased to receive the last edition of Appetite, they sent our sales manager Jo O’neil home with one of their fantastic pizzas.

And my, what a pizza it was - fior di latte mozarella cheese, Italian pork fennel sausage and fresh chilli - and all gone before Jo got back to the office! Wood Oven Main Road, Wylam, NE41 8DN tel 01661 852552, www. facebook.com/thewoodoven

LIFE ON THE VEG

Inspired by the passion of one of its chefs, the new vegan menu at Bealim House gin distillery and bar in Newcastle is a hit. The menu inspired by vegan chef Cheryl Marie includes a sharing platter which is currently the most requested dish at the restaurant, in addition to dishes including vegan ‘fish’ and chips and pulled jackfruit bao buns.

Bealim House, Gallowgate Newcastle, NE1 4SG, tel 0191 221 2266, www.bealimhouse.co.uk

ALL ABOARD

The reputation of the great Greggs stretches far, including to the Norwegian captain of a luxury cruise liner, who requested a special delivery for 700 passengers on a culinary and cultural tour of northern Europe. Captain Johannes Tysse’s passengers aboard the Azamara Journey at the Port of Tyne enjoyed a boat load of sausage rolls, pasties, stottie cakes and more from Greggs in Grainger Street, Newcastle.

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GREAT TASTE AWARDS 2019 WINNER

NORTHERN PROMENADE

FESTIVE FEASTS AT

FROM 25TH NOVEMBER 31ST DECEMBER 2019.

LUNCH

£20 pp | DINNER £28 pp

BOOK ONLINE OR GIVE US A CALL ON

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

DABBAWAL.COM

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S TA R T E R S

IT ’S A DAT E

OUR PICK OF T HE SE A SON SEPTEMBER COBNUTS A cultivated variety of the hazelnut, this large oval nut, traditionally grown in the south of England, is at its best now. The kernels are white and milky with a fresh, nutty flavour and can be eaten as they are, on salads or in pasta, or roasted with salt.

BLACKBERRIES We love foraging for our food, and blackberries are somehow especially magical, their plump, inky flesh promising the last and most intense of summer’s flavours. We harvest them and freeze to enjoy in pies and crumbles all winter long, or combine with apples for pies which celebrate the return of autumn.

BROCK SBUSHES CHRISTMAS FAYRE & TASTING WEEKEND DATES: NOVEMBER 7-10 & DECEMBER 14-15 The ever-popular Brocksbushes Christmas Fayre returns for four days in November with three marquees filled with gifts, food, wine and more.

The event runs 10am-4pm on each day. The Brocksbushes Tasting Weekend is also back December 14 & 15 with two days of fabulous produce to sample. www.brocksbushes.co.uk

MORPETH FOOD & DRINK FEST

DATE: SAT OCT 5 & SUN OCT 6 The Morpeth Food & Drink Festival will celebrate the best of local produce over two days in October. The event is a chance to sample everything from chocolate and cheese to chilli and ale, plus chef demos, live music and more. www.facebook.com/morpethfoodfest

CORBRIDGE FOOD & DRINK FESTIVAL DATE: FRI SEPT 27-SUN SEPT 29 Following the success of last year’s event, Corbridge celebrates local food and drink again this September with the Great Corbridge Bake Off, special menus and tastings, music, street food, and more. www.visitcorbridge.co.uk

DAMSONS At their best in September, a bowl of stewed damsons with thick double cream is one of the tastes of the season. Too tart to eat raw, they are wonderful stewed, in pies, tarts and fools, and are brilliant for jam.

OCTOBER SWEETCORN English sweetcorn on the cob is a sublime treat in October, when it is at its best. Eat it at its purest, boiled and slathered in butter and black pepper.

PARTRIDGE The UK’s native grey partridge has tender flesh which is full of flavour. Include in game pie, or roast it topped with a rasher of bacon and fresh sage, served with bread sauce and roast veg.

PUMPKIN Avoid the big ones grown for Hallowe’en and choose instead a smaller, succulent eating version to pack flavour and texture into risotto or curry. Super in soup with sage, thyme or warming ginger.

CHEESE LOF T CAFÉ EVENTS DATES: OCT 24 & NOV 14 Northumberland Cheese Company is hosting a pair of events at its Cheese Loft Café, celebrating cheese and wine on October 24 and then teaming up with First & Last Brewery for a Cheese and Beer Evening on November 14. www.northumberlandcheese. co.uk

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FISH

R OA S T HAK E AND BOMB AY-S T YL E C ARR OT S WIT H C A SHE WS AND R AISINS Jack Catherall, 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 INGREDIENTS 4 hake fillets, approx. 180g each (cod is a good alternative) vegetable oil 6 carrots, grated or matchsticks 1½ tbsp lime zest 2 garlic cloves, minced 2 tsp fresh ginger, grated 60g raisins 80g cashew nuts. roasted 4 spring onions, sliced thinly a bunch fresh coriander, finely chopped 50ml olive oil 4 tbsp fresh lime juice 3 tbsp golden treacle 1 tsp salt 1 tsp ground turmeric 2 tsp ground curry powder ½ tsp chilli powder

METHOD First, for the carrot salad, put all the ingredients (except the fish) in a bowl, mix and put in the fridge for later.

For the fish, preheat the oven to 160C/Gas 3. Heat a non-stick frying pan and add a splash of vegetable oil. Once the pan reaches frying temperature, season fish with salt and put in the pan skin side down. Take the skin to a golden brown colour then place the fillets on a baking tray and put in the oven for approx 4 mins (depending on the thickness of the fish).

Let the fish rest out of the oven before serving alongside the carrot salad.

S TA R T E R S

Light bites

LO C AL F O CUS As some claim no deal will mean no dinner, at Battlesteads Hotel & Restaurant, head chef Eddie Shilton has declared his kitchen an EUfree zone - just in case. To be fair, Eddie has always relied on homeproduced and local produce, but his no-deal angle is raising a smile among diners drawn to the new eight-course taster featuring in-house charcuterie including Wark Forest ham, saucisson sec, smoked duck, brie and salmon. There is also semi-freddo and carpaccio of beetroot with micro-herbs; duck breast with savoury granola, black pudding, charred cauliflower and cassis jelly; and a Northumbrian cheeseboard. It might be good enough to make you forget Brexit… Battlesteads, Wark Hexham, NE48 3LS, tel 01434 230 039, www.battlesteads.com

R AISE YOUR GL A S S Champagne corks have been popping at Carruthers & Kent in Gosforth, Newcastle, where the brilliant Mo O’Toole and Claire Carruthers’ committment to great wines from small boutique wineries has resulted in the Wines Direct Independent Wine Merchant of the Year award.

Keep an eye out for Mo and Claire’s regular tasting events, or drop by for wine by the glass and deli treats.

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

CHEF

NE W LO OK PE ACE & LOAF 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, it’s all about autumn. Peace & Loaf Jesmond Road, Newcastle, NE2 1LA tel 0191 281 5222, www.peaceandloaf.co.uk

H APP Y E AT ER Chef Catriona MacDougall has launched a new social enterprise to spread the joy of preparing meals from scratch.

Cook Yourself Happier aims to support people affected by mental health issues by helping them to prepare healthy, delicious meals.

Recipes include ingredients chosen by nutritional therapist Sarah Ormerod of Thryve Nutrition for their mental health properties, and they are designed to accommodate the mood of the cook on any given day.

The recipes will be shared via video and blog posts, workshops and demos, recipe cards and a book. Catriona and the team of directors, including regular Appetite photographer Nicky Rogerson, are currently raising funds for the enterprise. www.cookyourselfhappier.com

We’ve just come off the back of one of the busiest, tiring and exciting eight-day periods in Peace & Loaf’s journey, but our new look for the restaurant is finally completed and we love it.

What started out as a idea on the back of a beer mat has become the new Peace & Loaf. I always wanted to tie the dining room into the history of the building, which was a forge in the 1920s, and to combine that with a look which fits the style of the people who work here. I think we’ve nailed it in a look which is cooler, cleaner and lighter. There’s a great flow around the place now and feedback from customers has been fantastic.

The guys got a break while we did the building work, and now they’re back in the kitchen working hard while the team out front is the best we’ve ever had.

On the menu, we’re into the back end of summer and there are some amazing autumnal flavours coming through. The artichokes are beautiful, as is the veg from Vanessa’s allotment. I love big autumn flavours and there’s always something exciting to work with.

A favourite on the menu now is our grouse dish. The birds are shot in Northumberland and we pair them with what is best described as a bar of Fruit & Nut. You get raisins, elderberries, almonds and hazelnuts and they sit perfectly with the birds.

Turbot is also sensational at the moment and we’re doing that with beautiful locally foraged girolles, razor clams and a sauce based on a top-notch IPA from Anarchy Brew Co. Hopefully we’ll see you in the restaurant soon. I hope you’ll like the new look!

TOP SHOP The Boiler Shop Emporium is back for a third time on October 27, bringing together brilliant local produce, drink, crafts and street food at the Boiler Shop behind Newcastle Central Station. Expect stalls from Hexhamshire Organics, Northern Rye bakery, Northumberland Honey Company, Citrine Bakery, Good Tempered Chocolate Company, Meat Smoke Salt charcuterie and more.The event is 11am-5pm and food demos, live music and DJ sets will run throughout the day along with Food Nation’s free cookery classes. Tickets £2 (under 16s free) at www.hyperurl.co/EmporiumOctober

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S TA R T E R S

CH EER S! Congratulations to the team at the excellent Feathers pub, which has retained the title of Northumbria Dining Pub of the Year in the Good Pub Guide 2020. The award is the latest accolade for the pub, where chef/ landlord and Appetite columnist Rhian Craddock dedicates his menus to the best carefully sourced local ingredients from artisan producers and farmers.

Meanwhile, The Dipton Mill Inn, Hexham has been named Value Pub of the Year in the prestigious guide. The Feathers Inn, Hedley-on-the-Hill Stocksfield, NE43 7SW, tel 01661 843 607, www.thefeathers.net

ON T HE BRID GE We like few things more than a good street market, and the brilliant Jesmond Food Market on Armstrong Bridge has now grown from once to twice a month. The market is packed with brilliant producers selling fruit and veg, bread and cakes, meat and fish, coffee, condiments, spreads and confections. It is now on the first and third Saturday of the month. www.facebook.com/jesmondfoodmarket

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

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PLEASE SEE OUR WEBSITE FOR SPECIAL PROMOTIONS

REAL FOOD FROM PASSIONATE PEOPLE

NATIONAL GAME CHAMPION 2018 ‘Their dedication to game is incredible.’ · Make life easy with our homemade casseroles, pies & soups made using fresh local ingredients · MAKE FRIDAY NIGHT STEAK NIGHT with our Blagdon Friday steak offer

Il Piccolo, Corbridge

Restaurant | Wine Bar | Deli/Gelateria

· Seasonal vegetables, freshly picked and delivered daily from the farm · Biggest selection of Northumbrian Game

www.ilpiccolo.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

A Traditional British Pub in the charming village of Wylam

THE PERFECT PLACE TO EAT, DRINK & STAY

For a more sociable and informal dining experience we are now serving small plates and sharing dishes

Why not try our Feast Menu - £25 per person A selection of our favourite small plates from our menu and specials on that day, designed for sharing.

A wide selection of beers, ciders and cask ales. A range of spirits and a fabulous wine list. Dog Friendly.

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

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

Ideally located in the historic centre of Hexham

Open from 10am Every Day Lunch from £4.95 Evening 3 Courses from £14.00 Classic Afternoon Tea £9.95 Sunday Roast £9.95 Whatever the occasion, be sure to pop in and let the friendly team look after you!

The

County Hotel

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

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B UXTXCXHXE R

NOR T HUMBERL AND PHE A S ANT WIT H MUSHR O O MS Simon Osborne is a master butcher at the award-winning Blagdon Farm Shop in Northumberland. In 2018 he was crowned the inaugural National Game Champion for his work sourcing and promoting game.

Blagdon Farm Shop, Milkhope Berwick Hill Road, Blagdon, NE13 6DA, tel 01670 789 924 www.theblagdonfarmshop.co.uk With the game season in full swing, and in keeping with my love of simple, tasty, local food, here’s an inexpensive yet delicious recipe that’s ready in just over an hour. in turn. Remove the meat, add the onion and mushrooms. Adding more butter if necessary, cook, stirring often, until the onions begin to brown. Season. Add the white wine to the pan and scrape and stir any bits from the pan to melt the cooking residues into the liquid. Let the wine cook down by half. Add the garlic and the pheasant, skin side up. Pour in enough stock to come up to the level of the pheasant skin without submerging it. Cover and cook in the oven for 45-60 mins until the meat is just tender.

Uncover and cook for another 15-30 mins, until the skin crisps METHOD up. To finish, add the parsley, Preheat oven to 200C/Gas 6. salt and black pepper then stir in In a large casserole dish, heat lemon juice, white wine vinegar butter over medium-high heat and brown the pheasant breasts or verjus to taste.

INGREDIENTS 6 pheasant breasts (skin on) 4 tbsp unsalted butter 1 large onion, sliced thinly from root to tip 400g-800g mushrooms (porcini if you have them) salt and black pepper 120ml white wine 1 whole head garlic, peeled and left whole 1 litre chicken, turkey, pheasant or vegetable stock 4 tbsp parsley, minced a splash of lemon juice, white wine vinegar or verjus

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ON T HE MOVE News from the fantastic PureKnead bakery and café, which has moved into larger premises in Whitley Bay. The new shop on Park View, over the road from the old premises, is home to sublime artisan breads, sandwiches, cakes and Square Mile coffee. Gorgeous sweet creations, cupcakes, muffins and traybakes pack the counter, and owner Paula Watson and team create showstopping bespoke cakes. PureKnead Park View, Whitley Bay NE26 3RH, tel 07964 864 181 www.pure-knead.co.uk

LUCKY DUCK Newcastle cocktail creator Joseph Miller has been named best mixologist in the UK and second best in the world. The bartender at Blackfriars beat 272 mixologists from 18 countries in the #Brocktail contest from Brockman’s Gin. His winning cocktail – Ping’s Obsession – inspired by a 1933 children’s book about a little duck lost in the Yangtze River, is a mix of 50ml Brockmans Gin, 25ml yuzu juice, 20ml blackberry and sage syrup, two dashes saline solution and two dashes Ms. Better’s Bitters Miraculous Foamer. Blackfriars, Friars Street, Newcastle, NE1 4XN tel 0191 261 5945, www.blackfriarsrestaurant.co.uk

S TA R T E R S

LIFE IN THE KITCHEN

B AK ED RICE P UDDING WIT H GREENG AGE S OR PLUMS Rhian Craddock, chef-proprietor of The Feathers Inn, Northumberland, shares dishes which have brought his pub multiple awards, including The Good Food Guide’s Local Restaurant of the Year 2019, The Good Pub Guide’s County Dining Pub of the Year 12 times 2007-2019, and The Michelin Guide Inspectors’ Favourite 12 times 2007-2019.

The Feathers, High View, Hedley-on-the Hill, Stocksfield NE43 7SW, tel 01661 843 607, www.thefeathers.net until dissolved. Continue stirring until the rice swells and becomes sticky with sugar. Pour in the milk and keep stirring until no lumps remain. Add the cream, vanilla and salt, and bring the mixture to a simmer. Once this is reached, give the mixture a final stir and grate at least a third of a nutmeg over the surface. Bake 1-1½ hours.

Cover with foil if the surface browns too quickly.

Once there is a thin, tarpaulinlike skin on the surface, and the pudding only just wobbles in the centre, it is ready. For the last METHOD 20 mins, place the stoned plums Preheat oven to 140C/Gas 1.

Melt the butter in a heavy-based and the sugar on a baking dish in the oven until soft but not falling casserole dish over a medium apart. Serve at room temperature heat. Add the rice and stir to with the warm plums. coat. Add the sugar, stirring INGREDIENTS 20g butter 50g pudding rice (or Spanish paella rice) 35g caster sugar ½ litre full-fat milk 75ml double cream ½ tsp vanilla extract (or ¼ vanilla pod, split lengthways) pinch salt freshly grated nutmeg 6 plums or greengages, stoned and halved 50g caster sugar

GRE AT TA S T E S! After 75 days of judging, North East producers, bakers and brewers have been awarded a clutch of prestigious Great Taste Awards.

North East food heroes including Gilchesters Organics, Black Storm Brewery, Ringtons and Di Meo’s made the cut, winning two and three star accolades in this year’s awards.

Three star awards go to: Gilchesters Organics (Spelt flour) Dales Lamb (Swaledale mutton leg) Traidcraft (Breakfast Blend tea bags) Two star awards go to: Black Storm Brewery (Porter 5.3% & Tropical Storm) Craggs & Co (Rye Flour, Einkorn Flour & Emmer Flour) Di Meos (Pistacchio Premium Sicilia & Extra Rich Chocolate sorbet) Fentimans (House Of Broughton - Rose Natural Syrup) Lixir Tonic (Lixir Rhubarb & Ginger) Luckie Beans (Guatemala El Fogon) Parlourmade (Mordon Isle) The Proof of the Pudding... (Cherry and Almond pudding with Alnwick Rum Almond Liqueur) Rigg & Furrow Brewery (Owl Porter) Ringtons (Ringtons Redbush) Teesdale Cheesemakers (Doris) Traidcraft (Chilean Nectar Set Honey) For a list of winners from each region, go to www.greattasteawards.co.uk

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BOOKS

S TA R T E R S

BO OK S F OR C O OK S

TAK ING CENT RE S TAGE

Helen Stanton of Forum Books in Corbridge offers her pick of the latest food books

Just down the road in the Lake District, everyone’s favourite jam and pickle company, Hawkshead Relish, has come up with a new cookbook featuring recipes starring its preserves.

The book, Embellish With Relish, focuses on using kitchen staples in family favourites, classic and contemporary dishes with a twist.

Recipes for spiced garlic kiev and Tex-mex cottage pie provide savoury inspiration, alongside sweet treats such as salted caramel brownies and raspberry Bakewell. The recipes showcase Hawkshead Relish creations like raspberry & vanilla jam, salted caramel sauce and hot garlic pickle. £16, www.mezepublishing.co.uk

DISHOOM Shamil Thakrar, Kavi Thakrar & Naved Nasir Bloomsbury £26 This is so much more than a cookbook. It’s a thing of beauty and, as the subtitle says, a Cookery Book and Highly SubjectIve Guide to Bombay with Map. If you’ve been lucky enough to eat at one of Dishoom’s restaurants, you’ll recognise a strong eye for detail and aesthetic, lovingly replicated here with every recipe, from the signature breakfast bacon naan roll to the house black daal, from midmorning snacks to sunset tipples. A book to get thoroughly lost in.

WHERE THE WILD COOKS GO Cerys Matthews Particular Books £25 This is a celebration of the world’s cultural riches, of planet-friendly cooking, good times and relaxed, easy food with memories, photos, poetry, killer cocktails and a music playlist for each stop on the way. Quoting Haruki Murakami pretty much sums it up, ‘It’s good when food tastes good, it’s kind of like proof you’re alive.’

APPLE James Rich Hardie Grant £20 James Rich comes from a long line of apple farmers and this suitably seasonal collection of recipes from the orchard is a genuine celebration of this wonderful fruit. Rich’s collection of bestloved recipes ranges from apple, cherry and kale salad to pickled apple, from apple crumble to a cider and thyme cocktail. No excuse to skip your apple a day!

SUPER SOURDOUGH James Morton Quadrille £20 This foolproof guide might just be the one you need to take on a starter and bake batons, pain au levain, ficelle and the worlds best doughnuts. Plus, of course, the one you really can’t resist - San Francisco sourdough.

Forum Books, The Chapel, Market Place, Corbridge, NE45 5AW tel 01434 632 931, www.forumbooksandkids.com

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FISHY BUSINE S S ...

News reaches us of yet another award for chef/restaurateur Terry Laybourne’s 21 Hospitality Group, this time in the form of Retail Fishmonger of the Year for Saltwater Fish Company. This buzzing seafood bar and fishmonger in Fenwick Food Hall, Newcastle, serves up outstanding produce in a lively setting combining fishmonger and casual seafood restaurant. A word to the wise - the spaghetti vongole is sublime. Saltwater Fish Co, Fenwick, Northumberland Street Newcastle, NE99 1AR, tel 0191 239 6613, www.saltwaterfish.co.uk

63 inspirational kitchen, bathroom & bedroom displays FREE NO OBLIGATIION DES SIG GN AN ND QUOTATION SERVIICE

SCAN ME

TO BROWSE INSIDE

KITCHENS | BATHROOMS | BEDROOMS | UTILIT Y R OOMS | APPLIANCES | LIGHTING | LIVING & DINING

“PROBABLY THE BEST KITCHENS, BATHROOMS & BEDROOMS IN THE WORLD!” InHouse Inspired Room Design 01434 400 070 info@inhouseltd.co.uk www.inhouseltd.co.uk

Showroom Address Bridge End Industrial Estate Hexham,Northumberland appetitemag.co.uk NE46 4DQ

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Sunday Lunches

Are Back

Now that Autumn is upon us, come and relax in our cosy tea room and treat yourself to some good hearty food.

Our popular Sunday lunches are back again, with something for everyone, as well as our normal cakes and treats.

We look forward to seeing you soon!

Vallum Farm, East Wallhouses, Military Road, Newcastle NE18 0LL - Tel: 01434 672 652 www.thetearoom.co.uk

Winner of the Good Pub Guide 2020 County Dining Pub of the year, Northumbria.

North East Local Restaurant of the Year 2019

N EW YEARS EVE - PEAKY BLI N D ERS TH EM ED PARTY N I G HT

The Feathers Inn, Hedley on the Hill, StocksďŹ eld NE43 7SW

Tel: 01661 843 607

See website for opening times www.thefeathers.net

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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

IN THE GARDEN

E AT TO T HE BEE T Vicky Moffitt of Vallum Farm on Hadrian’s Wall, shares the trials and tribulations of the Kitchen Garden which supplies produce to the farm’s tea room, restaurant tipi, wedding and events venue.

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

RE AD AL L ABOU T IT Huge congratulations to Cook House owner and sometime Appetite columnist Anna Hedworth, whose recipe book is now out.

Recipes and Stories from Cook House (Quadrille £25) is the result of two years of hard work by Anna, who has progressed from kitchen blogger to supper club chef, to shipping container restaurant owner, to her new, much larger Cook House, in the Ouseburn, Newcastle, attracting national praise along the way for her robust, home-cured, home-grown food. The book tells the story of how Anna realised a dream of quitting her job and setting up her own restaurant, with 100 delicious recipes. Cook House, Foundry Lane, Ouseburn, Newcastle NE1 2PF, tel 0191 276 1093, www.cookhouse.org

What a month - glorious sun and tropical rain. The floods and collapsing gutters didn’t feel like paradise island, mind, and the farmers have had a tough year.

Our brides have been stoic, and the parties have been mammoth... whatever the weather!

Mark is building more raised beds down at the poly tunnels in readiness for what we hope will be a plethora of vegetables next year. The currant bushes have fruited well, the beetroot went a bomb in the poly tunnel (thank you, Ivan) and there are young apple trees lined up like soldiers down there with little baby apples on them. Roll on 2020 – we’re excited to see what’s around the corner.

Our yarden took a battering in a recent storm - the baby shoots were smashed all over the paving stones as the wind blew the ‘greenhouse’ over and the thyme has given up and died due to too much water and no hole in the bottom of the tub (you live and learn!). The Alpine strawberries were a doddle this year though, the chillis have been awesome, and the mint, parsley and rosemary are going strong.

It is very difficult to strike the balance of wanting to grow your own and giving the plants the attention they need. It’s like having another child needing attention. I have sat at my desk and seen that the thyme is dying and known why, but still failed to find a screwdriver and punch a few holes in its metal tin. Yet I don’t like feeling like I have single-handedly murdered a perfectly healthy specimen!

I can hold my hands up and say I find summer hard. Children off school + the busiest time of year at work = inadvertently murdering innocent plants. But it’s also amazing. This is the first year I have loved surviving the summer holidays. I managed a couple of weeks off (Cornwall and Corfu), Phoebe helped with setting up tables for weddings and she is now old enough to take our pet Shetland pony Delilah out for a walk round our little lake at Vallum with her cousin Anna. Delilah loved the attention and the apples, carrots and clover.

2020 is a busy year for the wedding Industry in general, so here’s hoping for better weather for gardens and more help from the little ’uns.

A L IT T L E BIRDY T EL L S US ... ...that it’s well worth a trip to the newly revitalised Bigg Market in Newcastle to try the new high end bar/brasserie Hibou Blanc (little owl) for a spot of deluxe dining. The luxury ingredients do the talking on the menu, and we can recommend the Lindisfarne oysters, the salt beef, English caviar, native lobster, 28-day aged ribeye, and the crème caramel - among many other deligts.

Hibou Blanc, Bigg Market/High Bridge corner, tel 0191 261 8000

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JUST GO..!

Take 5

Seeking foodie inspiration?

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

E SL INGTON VIL L A Have you been recently? It’s good…the kitchen team is led by former North East Chef of the Year Jamie Walsh, whose modern British/French seasonal menus allow the local produce to shine through in simple, beautifully executed dishes such as confit pork terrine with black pudding, blue cheese panna cotta with cherry jam and walnut loaf, and Gressingham duck with rosti potato, salsify, beetroot and spiced honey. Eslington Villa is something of an institution, serving really good food consistently, beginning back in the day when we didn’t have nearly so much choice as we do now.

It’s good to see Walsh at the helm and standards being maintained. Eslington Villa, Station Road Low Fell, Gateshead, NE9 6DR, tel 0191 487 6017, www.eslingtonvilla.co.uk

BARISTA SISTER S Popping up at markets, festivals, weddings and events all over the region, this VW Transporter van populated by a famously happy barista crew serves up artisan coffee, homemade food from local bakers, and compostable, eco-friendly cups and accessories.

Plus, their ground coffee is now available to buy by the bag. www.facebook.com/pg/baristasistersLtd tel 07775 446 401

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THE ROXBURGH We’ve no idea where the last five years has gone, but it turns out that’s how long it is since the brilliant Gary Dall, one-time road chef for the likes of Sting, Van Morrison and Amy Winehouse, opened The Roxburgh in Whitley Bay. Today, he continues to serve up brilliant, honest food with a great soundtrack. A nose to tail, garden to plate ethos drives the menus. The Roxburgh, Park View, Whitley Bay, NE26 1DS, tel 0191 253 1661 www.facebook.com/theroxburghonparkave

31 THE QUAY

It’s great to see former NE Chef of the Year Andrew Wilkinson carrying on the brilliant work he did at Artisan at the Biscuit Factory at the new 31 The Quay, which opened recently in a gorgeous riverside location at Smith’s Dock in North Shields. Wilkinson likes to let his ingredients do the talking, thus the food here is uncomplicated and full of flavour thanks to ingredients from local suppliers, growers and fishermen.

31 The Quay, Smith’s Dock North Shields, tel 0191 257 5310 www.31thequay.co.uk

LIT TLE GREEN

We’re spoilt for choice in Sandyford these days, where Scream for Pizza, Harissa, Mescalzone and Little Green are all serving brilliant food in buzzing venues. Little Green vegan kitchen is so good the most committed omnivores love it too. We recommend the tapas meatless balls, the Aubergine Dream pizza, the mung bean burger and just about everything else on the menu. Just go...

Little Green, Goldspink Lane Sandyford Newcastle, NE2 1NQ tel 0191 230 5167 www.littlegreensocial.co.uk

AWARD WINNING FARM SHOP

Established

1978

Everything a farm shop should be...

North Acomb Farm Shop are proud to offer the best Aberdeen Angus beef, quality meat, freshest dairy produce and vegetables.

CHRISTMAS ORDERS NOW BEING TAKEN WHY NOT CALL IN FOR A COFFEE, CAKE AND A BROWSE

Catering trailer with a choice of delicious produce direct from our farm shop.

Available for Weddings, Birthdays Sporting and Corporate Events

Join us from the 2nd to the 23rd of December 2019 to Eat, Drink & be Festive Our new menu includes some fantastic options for all tastes.

To view the full menu of more details visit www.thestaithhouse.co.uk 57 Low Lights, North Shields Fish Quay, NE30 1JA Monday to Saturday 11am–late / Sunday 12pm–10:30pm

info@thestaithhouse.co.uk - 0191 270 8441

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

Dates for your diary this winter at the Cheese Loft Cafe!

Thursday 24th of October: Cheese and Wine Evening Thursday 14th November: Cheese and Beer Evening with First and Last Brewery Thursday 5th of December: Christmas Shopping Evening Sign up to our Newsletter at www.northumberlandcheese.co.uk for more information The Cheese Loft Café is situated on the Blagdon Estate, in the heart of the Northumbrian countryside. Visit our café for a true taste of Northumberland, where cheese is always on the menu.

The Cheese Farm, Green Lane, Newcastle upon Tyne NE13 6BZ - Tel: 01670 789798

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THE LOW DOWN

Apple pie order It’s prime time for English apples, but do you know your Russet from your Elstar? Here’s the low down...

How’s your fruit bowl looking? More particularly, how are your apples? Are they supermarket bright but bland, or have you harvested your own or bought from a local grower?

The latter will reward you with the UK’s great apple bounty, varieties such as Egremont Russet (sweet, crisp and nutty for the cheese board and wonderful cooked with warm spice flavours); Elstar (Dutch in origin, grown here and juicy, sweet and honeyed for tarte tatin); Spartan (a wonderful eater);

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and Worcester Pearmain (the choice for juicing). The UK’s orchards yield every type of apple imaginable, from sharp to sweet, fluffy to firm, and now is the time to explore their bounty. All eating apples can be used in cooking, firm varieties like Cox and Granny Smith are perfect for a tart, while Bramley is the definitive variety for pies for its flavour and fluffy texture. Now is the time to explore our native harvest, so experiment with as many varieties as you can, and enjoy these recipes…

THE LOW DOWN

MINI APPLE CRUMBLES BAKED APPLES WITH R A I S I N S , WA L N U T S , CINNAMON AND HONEY Serves 4 INGREDIENTS 4 large eating apples 80g raisins 80g chopped walnuts + 1 tbsp 2 tbsp light muscovado sugar 1 tsp cinnamon honey to drizzle 2 tsp demerara sugar METHOD Preheat oven to 200C/Gas 6. Cut a sliver off the base of each apple

so it stands securely, cut the top fifth off each, and core. Mix raisins, 80g walnuts, muscovado sugar and cinnamon together. Stand the apples in a baking tin and fill each centre with the mixture. Top each with a blob of butter and its ‘lid’ and bake for 20 mins until cooked through. Drizzle with honey, a few chopped walnuts and demerara sugar and serve warm with vanilla ice cream.

Serves 4 INGREDIENTS 150g plain flour 100g butter 100g golden granulated sugar 50g rolled oats 3 Bramley apples 2 tbsp golden granulated sugar METHOD Preheat the oven to 200C/Gas 6. Put the flour and butter in a bowl and rub in until you have a breadcrumb consistency. Stir in 100g sugar and rolled oats. Peel, core and slice the apples and toss with 2 tbsp golden sugar, divide between individual pie dishes, filling each ⅔ full. Divide the topping mixture between them. Put on a baking tray and bake for approx. 25 mins until golden and cooked through. Leave to rest for 10 mins and serve with double cream or custard.

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COOK!

Harvest

‘Tis the season for all that is good from the garden.

Jane Pikett shares some seriously easy autumnal favourites

BAKED PUMPKIN WITH CHILI AND THYME Serves 4 INGREDIENTS 1 pumpkin 1 tbsp melted coconut oil 1 red chili, de-seeded and thinly sliced 3 sprigs fresh thyme salt and ground black pepper METHOD Preheat oven to 200C/Gas 6. Cut pumpkin in half and scoop out the seeds and stringy bits. Cut into thin slices, toss with coconut oil, salt, pepper, chilli and thyme, and arrange in one layer on a baking tray lined with greaseproof paper.

Bake for 30 mins, serve.

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COOK!

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Bringing the tastes & flavours of Indonesia to the heart of Whitley Bay

Simspons Cafe & Bistro WARUNG: 'A type of small family owned business, a small restaurant or café in Indonesia or Whitley Lodge'

At Simpsons Cafe, bar and bistro we are taking you back to the roots of authentic Indonesian cuisine. Our Food gives you the opportunity to experience and share a variety of tastes from the heart of Indonesia!

Enjoy breakfast with us up until 12pm or join us on an evening for homemade English or Indonesian cuisine. Try our taster menu for two and indulge in a wide variety of homemade Indonesian dishes.

Simpsons is a friendly, relaxed environment that you can enjoy by yourself or with friends and family. A place where flavours could be shared, sampled or tasted alone.

15 CLAREMONT CRESCENT, WHITLEY LODGE, WHITLEY BAY NE26 3HR Tel: 0191 252 0037 • WWW.SIMPSONS.ORG.UK Open: Tues-Sat 9am-3pm / Thurs - Sat 9am-3pm & 6pm-9pm (Last food orders taken at 8.30pm) Licensed until 11pm

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COOK!

ROAST AU B E R G I N E WITH LEMONY KALE AND PINE NUTS Serves 4 INGREDIENTS 2 large or 4 small aubergines 2 cloves garlic, finely chopped 4 tbsp olive oil salt and ground black pepper 350g fresh kale, stems removed, roughly chopped 1 tbsp olive oil juice of 1 lemon 125g pine nuts METHOD Preheat oven to 220C/Gas 7. Cut aubergines in half lengthwise and lay skin side down on a greased baking tray. Cut slits in the flesh and tuck garlic pieces inside. Brush with olive oil and sprinkle with salt and pepper. Bake for 30 mins, basting with more oil half way through.

For the topping, toast the pine nuts in a pan over a low heat until golden – approx. 5 mins. Heat olive oil in a wok over a medium heat, add the kale and toss for 3 mins. Add lemon juice and toss until softened but still vibrant – approx. another 3 mins.

Serve over the aubergines.

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COOK!

BEET RISOTTO & G OAT ’ S C H E E S E Serves 4 INGREDIENTS 4 small or 2 large beetroot 1 tbsp olive oil 2 tbsp butter + 1 knob 2 cloves garlic, minced 1 onion, finely chopped 400g risotto rice 2 glasses dry white wine 1 litre vegetable stock salt and ground black pepper 4 x 50g (approx.) discs goat’s cheese METHOD Preheat oven to 190C/Gas 5. Peel and trim beets, cut into wedges, put on a foil-lined baking sheet, toss with olive oil and roast for 40-60 mins until tender. Remove from oven, whizz half to a purée in a food processor and chop the rest into small chunks.

Meanwhile, for the risotto, heat the stock and keep it simmering in a small pan on the hob. In another pan, heat 2 tbsp butter over a low heat, add the garlic and onion, and sauté gently for about 10 mins to soften. Add the rice and stir for about 1 min until

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it becomes slightly translucent.

Add the wine and keep stirring for about 2 mins to coat the rice.

Add a ladle of hot stock and keep stirring until it is almost fully absorbed. Keep adding the stock a ladle at a time, allowing each addition to be absorbed before adding another.

Carry on adding stock for about 15-20 mins, until the rice is soft with a slight bite. If you run out of stock, add some boiling water. When you’re happy with the risotto, season with ground black pepper and salt (if needed), and stir through the warm beetroot chunks and purée.

Remove from the heat, add a large knob of butter and stir through. Put a lid on the pan and set aside for 2 mins to rest and become magically creamy.

Meanwhile, place the goats’ cheese rounds on a baking sheet under a moderate grill for 2-3 mins until the cheese is melting and beginning to brown.

Serve the risotto in bowls, each topped with a disc of grilled cheese.

autumn warmers Local Multi Award Winning Farm Shop.

Awarded Butchers Shop and Farm Shop of the year.

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

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

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

LOCATED IN THE HEART OF NEWCASTLE Open for Breakfast, lunch and dinner Lunch & Early Evening Set Menu Monday to Friday 12noon until 7pm

two courses | £10,95

MENEW NU

Good, honest food with a sprinkling of Northern charm Something for everyone – from brunch to pre-theatre dinner and or just coffee and drinks from the bar.

McKennas, Northern Stage, Barras Bridge, Newcastle upon Tyne, NE1 7RH Tel: 0191 242 7242 www.mckennasatnorthernstage.co.uk

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

Côte Brasserie Newcastle 120 - 122 GRAINGER STREET, NE1 5AF

@McKennascafebar

McKennasatNorthernStage

www.cote.co.uk/newcastle |

0191 731 4733

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

Sit in or take away!

Buffets, 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

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

Celebrate the festive season at Eslington Villa PureKnead Bakery & Cafe sells a range of high quality bread, cakes & coffee, all made with quality ingredients and attention to detail and design.

This Christmas enjoy fantastic food in relaxing surroundings whether it is a cosy meal for two or a gathering of friends or colleagues Eslington Villa makes the perfect retreat. The Christmas menus start from the 2nd December, lunch is £24.00 and dinner is £30.00 for three courses.

To book a table call 0191 487 6017 or visit www.eslingtonvilla.co.uk for more information.

www.eslingtonvilla.co.uk 8 Station Road, Low Fell, Gateshead NE9 6DR | 0191 4876017

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T: 07964 864 181 | www.pure-knead.co.uk hello@pure-knead.co.uk 111-113 | Park View | NE26 3RH Follow us on Facebook and Instagram for bakery updates purekneadwhitleybay purekneadwhitleybay

REVIEW

High steaks Dean Bailey finds food to make you happy at Tomahawk Steakhouse, Ponteland

I’ve never been a regular orderer of steak in restaurants, which is interesting when you are tasked with reviewing a meal at the latest addition to the Tomahawk Steakhouse family.

While I appreciate quality produce and simply cooked dishes which allow their ingredients to do the talking, I tend to favour food that will wow; dishes that test preconceptions and allow the chef to dazzle. To choose steak - I used to think - was to limit that creativity.

I was wrong. Steak, done right, is food that can truly make you happier than just about anything else. It’s the kind of happy that sends you off to sleep with a smile on your face and sees you wake up with the same expression the next morning.

The meal that prompts this euphoria is exceptional, mind you - a côte de wagyu beouf from an

animal raised at Warrendale Farms in York, beautifully marbled with thin ribbons of fat which lend a rich, buttery flavour.

Aged in a temperaturecontrolled Himalayan salt chamber for a minimum of 28 days to intensify the flavour and tenderise the meat before it is roasted on the bone, this is an exceptional experience which will stay with me for a very long time; and when it comes to the meal I’d request as my last, this will be right there.

While our 36oz sharing steak takes spectacular centre stage, we have four side dishes which are up to the task of accompanying it. The broccoli tossed in spicy chimichurri is the star for its bold, fresh flavours, while breaded chilli, bacon and cheese balls are packed with fiery heat. More traditional accompaniments – giant beer-battered onion rings

and triple-cooked chips - sit perfectly alongside.

It’s easy to overlook everything apart from the steak - we don’t speak very much for the 10 or so minutes after it’s served - but a special mention to the front of house team; the service throughout is first class. Chatty and knowledgeable, we are looked after by Irishman Glen - an expert on our steak who chooses the Vidal Sauvignon Blanc from New Zealand which accompanies it.

It must be easy to be passionate about what you’re serving when it’s this good, and I spend hours talking about this steak in the days after the visit, all with that same smile on my face.

Dinner from the steak section of the menu, including sides and drinks, ranges from £25 to £60-plus per person depending on your choice of cut and extras.

TOMAHAWK STE AKHOUSE A696, HIGHAM DYKES PONTEL AND, NE20 0DH TEL 01661 881 440 WWW.TOMAHAWKSTE AKHOUSE .CO.UK appetitemag.co.uk

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REVIEW

Beside the seaside Gary Ramsay heads to the coast to enjoy an unexpected escape at Beadnell Towers

Recently re-opened after an 18-month, £3m refurbishment, Beadnell Towers is quite the place, so when our youngest announced she was going away for the weekend, we booked our escape.

It’s a while since we last visited Beadnell. We stayed on the campsite when the children were little, and I don’t remember anywhere of note to eat. In fact, I can only recall walking to Seahouses for fish and chips.

Things couldn’t be more different this time; installed in a luxury suite at the Towers and savouring a smart dinner, those campsite days seemed a world away. Certainly, every pound of that £3m has been well-spent on this Grade I-listed property, which has retained its character and comfort along with its stylish new looks, creating a welcoming atmosphere which means wellies and flip flops are as welcome as best brogues and high heels.

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The Towers Kitchen restaurant showcases local produce in confidently executed, simple dishes served with excellent ales, bespoke spirits, good wines and a relaxed atmosphere which has this place buzzing with guests and locals, enjoying the theatre of the open kitchen and the elegant comfort of the new decor.

Local fish and seafood from Collingwood Seafood in North Shields stars in many dishes, and a sharing board of smoked fish and seafood with prawns, crab, hake goujons, oysters and langoustines proved a sublime choice. Sirloin steak from the excellent R. Carter & Son butchers of Bamburgh was simply chargrilled and bursting with flavour, while steamed smoked haddock served on chive mash with a poached egg and wholegrain mustard sauce was a triumph of texture and flavour.

Spiced apple crumble and crème brûlée cheesecake were

delicious evidence of overindulgence, which we considered thoroughly deserved. As, indeed, was our room - the Craa’s Nest - a suite at the top of the property with views of the sea on one side and the Cheviots on the other, lofty vaulted ceilings, huge free-standing copper bath and even a telescope to scan the horizon for ships.

Guests ranged from couples on weekend breaks to large family groups, the locals were in evidence, and there was a real buzz about the place. We were even lucky with the weather, catching the last sunny weekend before the chill of autumn descended.

We’re already planning a return trip with the dog, who will get to stay with us in one of the four dogfriendly rooms and no doubt make good use of the doggy bathing area at the hotel where she can get presentable after her adventures on the beach. Oh, we really do like to be beside the seaside...

BE ADNELL TOWERS THE WYNDING, BE ADNELL NORTHUMBERL AND, NE67 5AY, TEL 01665 721 211 WWW.BE ADNELLTOWERS. CO.UK

It’s that time of year again when we all need to start thinking about our annual Christmas parties...

If you are looking for a unique, industrial style venue for your Christmas party or special event, we serve brewdog craft beer alongside our cocktail/bar menu and work with local artisan caters for our events.

Our added outdoor yard with huts, chandelier lighting and cosy fur blankets really makes it a luxurious and indulgent space.

For more information send us an email broadway@misterwoods.co.uk

142 THE BROADWAY, TYNEMOUTH, NE30 3RT OPEN Monday, Tuesday 7.30am -6pm Wednesday 7.30am -10pm ( quiz night from 7pm) Thursday & Friday 7.30am -8pm Saturday 8.30am - 6pm, Sunday 9am -6pm.

Follow us instagram @woods.coffee

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1 Market Place, Corbridge Northumberland NE45 5AW Tel: 01434 633044 Open Monday - Thursday 7am - 5pm Friday - Saturday - Sunday 7am - 6pm

@GrantsBakery

GREAT FOOD - GREAT VIEWS GREAT SERVICE

Planning your Christmas and New Year?

HOS P I TALI TY RECRU I TM EN T S P ECI ALISTS Supplying businesses with high calibre staff.

Offering both a temporary and permanent recruitment service.

F1, bic, Sunderland Enterprise Park, Sunderland, SR5 2TA 0191 516 6118 | www.adkinscheurfi.co.uk

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

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

Murder Mystery Dinner - Saturday 7th December £37.50 per detective Christmas Dinner Disco - Saturday 14th December, 3 course festive fayre dinner, with disco until late £25.00 per person Christmas Fayre Lunch - Friday 20th December £20.00 per person New Years Eve Gala Dinner Dance - 31st December £65.00 per person, canapés, fizz, pianist to welcome, 7 course dinner, disco until 1.00am Ask about our overnight rates Winter Afternoon Teas served throughout December and January 2 for £35.00 includes glass fizz- Buy as a Christmas gift

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

OUR NEXT CREAM TEA SERVICE:

SUNDAY 22ND SEPTEMBER

VEGAN AND GLUTEN FREE NOW AVAILABLE

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

Station Road, Rothbury, Northumberland NE65 7QH

01669 622900

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

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

HOW TO…

In the soup It’s soup season! Jane Pikett serves up the best of the autumn harvest in beautiful bowls of comfort and joy

ROAST B UTTERNUT S Q UA S H S O U P Serves 4 INGREDIENTS 1 large butternut squash, halved lengthwise and de-seeded 1 tbsp olive oil + 1 tbsp 1 tbsp butter 1 large onion, finely chopped 2 garlic cloves, minced 800ml vegetable stock 2 tsp smoked paprika ½ tsp ground nutmeg salt and black pepper 4 tbsp crème fraîche, plus more to serve METHOD Preheat oven to 200C/Gas 6.

Brush the flesh side of each half with olive oil, place flesh

side down on a lined baking tray, and roast until tender (approx.

40 mins). Use a spoon to scoop the flesh into a bowl and discard the skin.

Meanwhile, heat butter and 1 tbsp olive oil in a large heavybottomed pan over a low heat, add onions and gently sweat for 15 mins or until softened but not colouring. Add garlic and cook for a further minute. Add squash, stock, 4 tbsp crème fraîche, paprika and nutmeg, season, cover and leave on a low heat for a further 10 mins. Whizz with a stick blender until smooth and serve in bowls with crème fraîche.

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HOW TO…

V E G E TA B L E A N D PA N E E R S O U P Serves 4

HUNGARIAN MUSHROOM SOUP Serves 4 INGREDIENTS 1 tbsp olive oil 1 tbsp butter 1 large onion, finely chopped 450g mixed mushrooms, the nuttier the better, washed and diced salt and freshly ground black pepper 1 tbsp paprika 2 tbsp cornflour 600ml vegetable stock 200ml whole milk 1 tbsp soy sauce 1 tbsp fresh dill + a little to garnish 125ml soured cream 1 tbsp lemon juice ground black pepper METHOD Heat butter and oil in a large heavy-bottomed pan over a low heat, add onions and sauté for 10 mins or until softened. Add mushrooms and cook, stirring occasionally, for 10 mins. Add paprika and cornflour, and cook, stirring, for 2-3 mins. Add stock, milk, soy sauce and dill, cover and simmer for 15 mins. Check consistency – if it is thin, mix another 2 tsp cornflour with a little water in a cup, add and cook for another 4 mins or so. Stir sour cream through. Add lemon juice and season with freshly ground black pepper. Serve garnished with dill.

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INGREDIENTS 1 tbsp olive oil + 2 tbsp 1 tbsp butter 2 onions, chopped 1 sweet potato, peeled and chopped 1 litre vegetable stock + more for thinning down (if necessary) 2 carrots, chopped 2 parsnips, chopped 100g frozen peas, thawed salt and ground black pepper 200g paneer, cut into chunks ¼ tsp turmeric ½ tsp ground coriander ½ tsp ground cumin ½ tsp paprika METHOD Heat butter and 1 tbsp oil in a large heavy-bottomed pan over a low heat, add onions and sauté for 10 mins or until softened. Add potato and 2 ladlefuls hot stock, cover and leave over a low heat for 5 mins.

Add the rest of the stock, carrots and parsnips, season, bring to a boil and reduce to a simmer. Cover and leave for about 35 mins until vegetables are tender. Take off the heat and blitz to a smooth consistency with a stick blender, adding more hot stock if it needs thinning down. Add the peas, retaining a few to garnish, cover and leave over a low heat for 5 mins.

Meanwhile, in a bowl, mix 1 tbsp olive oil, turmeric, coriander, cumin and paprika. Brush this over the paneer or rub it in with your hands. Heat a pan with 1 tbsp olive oil over a medium heat, add paneer and cook for 2-3 mins until lightly golden.

To serve, warm the remaining peas, add soup to bowls, add a few chunks of paneer to each, sprinkle over peas and serve.

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.

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

New Sunday opening hours serving from 12.30pm till 7pm. All day Sunday menu including traditional roasts.

Bistro

OPEN MON-SAT LUNCH & DINNER / SUN 12.30PM - 7PM

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

BRUSH OFF THE SNOW AND COSY INTO THE WARMTH.

CARRYING PACKAGING FORWARD GM Packaging are dedicated to helping you provide the greenest options for your customers. From sourcing UK exclusive eco bowls to working with international suppliers we want you to have the best eco friendly selection of packaging to suit all of your business needs, whether you want recyclable, compostable or biodegradable.

We stock items such as; paper straws, hot and cold cup selections, food boxes, bowls, bags, cutlery, crepe cones, ice cream tubs and so much more.

Unit B7 Hamar Close, Tyne tunnel trading estate, NE29 7XB. Tel: 0191 296 2007 Email: sales@gmpackaging.co.uk www.gmpackaging.co.uk

MATFEN HALL HAS ALL YOU DESIRE TO CELEBRATE THE FESTIVE SEASON IN LUXURY AND COMFORT. ENJOY A FESTIVE AFTERNOON TEA, OR TREAT THE KIDS TO TWILIGHT TEA WITH SANTA’S REINDEER, DESIGN AND CRAFT YOUR OWN BAUBLES, AND SING YOUR HEART OUT AT OUR CHRISTMAS EVE CAROL CONCERT. ‘TIS THE SEASON TO CELEBRATE WITH LOVED ONES AND TAKE A BREAK FROM IT ALL. ENJOY A DELICIOUS CHRISTMAS LUNCH WITH ALL THE TRIMMINGS AND STAY WITH US FOR BOXING DAY SO YOU DON’T HAVE TO LIFT A FINGER. OUR BEAUTIFUL STATELY MANOR IS THE PERFECT LOCATION TO GET LOST IN THE FESTIVITIES AND MAKE IT A CHRISTMAS YOU’LL FOREVER CHERISH.

Office: Mon-Thur: 8.30am - 5.00pm, Fri: 8.30 - 4.30pm Trade Counter: Mon-Thur: 9.30am - 4.00pm, Fri: 9.30am - 3.30pm

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SPECIAL

More, more Morpeth Morpeth is a Northumberland gem - home to foodie destinations, fabulous pubs and excellent restaurants Morpeth is packed with independently owned cafés, delis, shops and restaurants which shine for their quality and variety.

The picture postcard setting – from the banks of the River Wansbeck to the ancient architecture – makes for

a pretty, bustling market town whose reputation for good food and drink stretches far.

From fine dining in style to excellent cafés and shops which are always a delight to drop into, Morpeth is a great foodie day out.

TOP-CLASS PUB AND GRILL RESTAURANT

If you are looking for delicious pub food in a warm, homely atmosphere, come along to The Sun Inn, Morpeth. Also serving Sunday lunches and a selection of Real Ales for you to enjoy.

Food served all day Mon- Sat 12 - 9pm, Sunday 12 - 6.30pm

Book your place now

Appetite’s Christmas edition is out in November To advertise, contact Joanne O’neil on 01661 844 115 or email joanne@offstonepublishing.co.uk

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MIDWEEK SPECIAL OFFER: GRILL DEAL - 2 Grill meals and a bottle of wine for only £25 (normally £30) valid Monday - Thursday 5pm - 9pm.

(See our offer on page 7 and bring the voucher)

SI

The Sun Inn Morpeth

The Sun Inn, High Church, Morpeth, Northumberland NE61 2QT Tel: 01670 514153 www.suninn-northumberland.co.uk

SPECIAL

GRAPE & GRAIN This family-owned wine and spirits retailer is an essential destination in the heart of Morpeth.

Home to a fine selection of world wines, local and international spirits along with a well-stocked humidor, there is also an on-site luxury clubroom to enjoy a drink. Grape & Grain hosts regular tasting events, many of them with local producers, while those popping in are guaranteed expert advice from the passionate team. There’s always something new on the shelves – from local brewery specials to newly discovered gins and botanicals – so regular visits are recommended.

Grape & Grain, 50 Bridge Street, Morpeth NE61 1NL, tel 01670 504 901 www.grapeandgrain.online LOLLO ROSSO If a vibrant atmosphere and classic Italian cooking are your thing, Lollo Rosso on Bridge Street is a must. Having moved to the former ironmongery of J. Smail & Sons in 2017, Giovanni, Miguel, Nikos and the team now have more space to entertain guests with one of the best atmospheres in the region.

The traditional menu is packed with classic Italian favourites. Lollo Rosso, 40 Bridge Street, Morpeth NE61 1NL, tel 01670 514 111 www.lollorossoitalia.co.uk

LOVE CHOCOLATE?

YOU WILL LOVE THE CHOCOLATE GALLERY! Whether it's a good old milk chocolate or something a bit more special, we have it ready for you. Vegan and gluten free options available.

Enjoy Our Fabulous Heated Outdoor Conservatory & Coffee Garden

Handcrafted artisan chocolates. Quality chocolate, beautifully presented.

SERVING A WIDE RANGE OF DELICIOUS HOME COOKED CAKES, A VARIETY OF FLAVOURED SCONES, QUICHES, BESPOKE SANDWICHES AND DAILY SPECIALS. DOG FRIENDLY

7 OLDGATE, MORPETH NE61 1PY TEL: 01670 505481 • WWW.THECHOCOLATEGALLERY.CO.UK

52 Newgate Street, Morpeth NE61 1BE. Tel: 01670 505 483 Open: Mon-Sat 9.30am-4pm

WHY NOT TRY OUR COSY PLATTER SOUP, SANDWICH AND A PIECE OF CAKE ONLY £8.25

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SPECIAL

THE SUN INN This pub and grill restaurant is your go-to for a cosy country pub atmosphere, good beer and hearty food. The Sunday lunch is excellent, while the grill menu features classics made with the best local produce. The pub is dog-friendly too, and there’s a beer garden for sunny days. There’s also regular live music (see Facebook for details). Sun Inn, High Church, Morpeth, NE61 2QT tel 01670 514 153, www.suninn-northumberland.co.uk ESHOTT HALL This elegant country mansion is the perfect spot to escape daily life.

Set within beautiful gardens, this wisteria-clad Georgian house has 20 bedrooms and a renowned double AA rosette award-winning restaurant which serves the season’s produce from Eshott’s own kitchen garden as well as local seafood, meat and game.

Eshott Hall, Eshott, Morpeth, NE65 9EN, tel 01670 787 454 www.eshotthall.co.uk PRIMO PIANO An ever-popular restaurant in the heart of Morpeth, Primo Piano is home to authentic Italian food and a relaxed, friendly atmosphere.

An ideal place to relax late into the evening, expect comforting food, good wine and a warm welcome here.

Primo Piano, New Market, Morpeth, NE61 1PS tel 01670 516 088, www.primopianomorpeth.com

Primo Piano

THE ULTIMATE SUNDAY LUNCH Fluffy Yorkshire puddings, mouth-watering roasts and all the trimmings you can think of. There’s no better way to end the weekend with family and friends at The Linden Tree Pub. Free private dining room available Open 7 days - Free parking - Puppy paws welcome!

10% off your food bill when quoting Appetite for Linden

An Authentic Italian Restaurant in Morpeth

For more information call 0344 879 9084 or email specialevents.lindenhall@macdonald-hotels.co.uk www.macdonaldhotels.co.uk Linden Hall Hotel, Longhorsley, Morpeth, Northumberland, NE65 8XF

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Daily specials include a 3 course daily lunch, steak night and a traditional 3 course Sunday lunch.

7 New Market, Morpeth, Northumberland NE61 1PS Tel: 01670 516088 www.primopianomorpeth.com

SPECIAL

THE CHOCOLATE GALLERY The Chocolate Gallery is filled to the brim with artisan chocolates, confectionary and fabulous treats, from seriously indulgent truffles to oldfashioned sweets to carry home by the bag.

It can be difficult to choose between all the beautifully presented chocolates, sweets and more, but we’re sure you’re up to the task.

There is also ice cream from the excellent Morwick Dairy, while vegan and gluten-free options are available.

The Chocolate gallery, Oldgate, Morpeth NE61 1PY, tel 01670 505 481 www.thechocolategallery.co.uk CAFÉ DES AMIS A cosy spot to take a break, this fab café and coffee garden is a must-visit. Afternoon tea is served in style while there’s something for everyone on the daily menu of snacks, light lunches and sweet treats, including homemade soups, cakes and daily specials.

Café Des Amis, Newgate Street, Morpeth NE61 1BQ, tel 01670 505 483 www.facebook.com/pages/Café-Des-Amis

A fantastic array of artisan wines, craft beers, whiskies, speciality liqueurs, rums, vodkas and spirits.

In addition to our in-house Clubroom being open to the public on Friday and Saturday evenings, we also hold monthly tastings in our Clubroom.

50, Bridge Street, Morpeth NE61 1NL Tel: 01670 504901 // www.grapeandgrain.online Opening hours: 10am to 8pm

Exquisitely Eshott Using only the finest locally sourced produce from the Northumbrian coast and countryside – and often from our own kitchen garden – we make every meal a treat for all the senses.

Open daily for lunch and dinner for an experience that is much more than a meal.

Advanced booking essential.

 01670 787454  info@eshotthall.co.uk Eshott Hall Country House Hotel, Morpeth, Northumberland NE65 9EN

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SPECIAL

MORPETH MARKET The weekly Wednesday Market and monthly Farmers Market are big occasions in Morpeth, packed with food and produce to taste and take home. The town has hosted markets for more than 800 years and the events welcome local producers, makers, growers and farmers for a day of shopping, sampling and indulging our love of local food and produce. www.moreinmorpeth.co.uk/visit/morpeth-markets LINDEN HALL Set in 450 acres of beautiful parkland and woodland, Georgian Linden Hall is a stunning location to stay, dine and relax. It has a relaxed, friendly atmosphere, luxurious interiors and award-winning food. The 2AA rosette Dobson Restaurant has panoramic country views and an extensive Ă la carte menu featuring the finest local ingredients; while the informal Linden Tree serves an excellent pub menu.

Macdonald Linden Hall Golf & Country Club Longhorsley, Morpeth, NE65 8XF tel 0344 879 9084, www.macdonaldhotels. co.uk/our-hotels/north-england/northumberland/ macdonald-linden-hall-golf-country-club

Lollo Rosso

M CO

E ALONG T O

MORPETH Morpeth

FOOD & DR NK

M A R K E T EVERY WEDNESDAY 9AM-3.30PM

2019

FESTIVAL Sat 5th & Sun 6th Oct

FARMERS MARKET EVERY FIRST SATURDAY OF THE MONTH Morpeth Town Council

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SPECIAL

Linden Hall

THE MAGIC OF ITALY IN NORTHUMBERLAND With delicious, freshly prepared authentic Italian food and a vibrant atmosphere - Lollo Rosso is the place everybody is talking about.

Happy Hour Mon-Fri 12-2pm and 5-6pm £5.95 Sat 12-2 and 5-6pm £6.95 Special Lunch - 3 courses only £13.95 Starter, main and a choice of coffee or ice cream Now Open for Sunday Lunch 12-4pm Sunday roast or Italian menu available.

IMAGES: © Nicky Rogerson & Relish Publications

40 Bridge Street, Morpeth NE61 1NL Tel: 01670 514111 www.lollorossoitalia.co.uk OPEN: Monday - Saturday Lunch 12-2pm, Evening 5-10pm Sunday noon - 4.00pm

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KITCHEN KIT

Autumn fare It looks good, it tastes good... our pick of our favourite shops this month

AFRIC AN DRE AM

Gorgeous Tamegroute pottery from Morocco is a must for spectacular statement pieces.

This platter is part of a range of bowls, jugs, and platters priced £15-£345 at Ibbi, Vallum Farm, East Wallhouses, NE18 0LL, tel 01434 409 085, www.ibbidirect.co.uk

IN A JAM There are multiple tasty reasons why Jean Read’s jams, which are handmade in Newcastle, are a North East institution. Pick up a few jars, £3.75 each, at Knitsley Farm Shop, East Knitsley Grange Farm, Knitsley, Consett DH8 9EW, tel 01207 592 059 www.knitsleyfarmshop.co.uk

HOT SHOTS Small and perfectly formed, these handmade espresso cups are made to perk up your morning.

Dassie Artisan espresso cup and saucer £9.99 at Pure Knead Park View, Whitley Bay NE26 3QW, tel 07964 864 181 www.pureknead.com

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LOVING SPOONFUL One of our store cupboard staples, this Lovesome cold-pressed virgin rapeseed oil is deliciously nutty and perfect for dressing, roasting and frying. £5 at Broomhouse Farmshop and gift shop Witton Gilbert, Co Durham DH7 6TR, tel 0191 371 9697 www.broomhousedurham.co.uk

CHILL! Keep cool and chill out with this gorgeous Emma Bridgewater-designed Chilly’s bottle, one of a range priced £25 at Corbridge Cookshop, Middle Street, Corbridge, NE45 5AT tel 01434 632 582, www.corbridgecookshop.co.uk

FIZZ IS THE BIZ

GIVE PEASE A CHANCE For proper pease pud, we turn to Newcastle lad Pete Mullen, whose Pete’s Puddin’ flavours include Original, Broon Ale and Oi Oink with gammon and leek. Blagdon Farm Shop, Milkhope Centre, Berwick Hill Road Newcastle, NE13 6DA, tel 01670 789 924 www.theblagdonfarmshop.co.uk

If it’s worth celebrating, it’s worth doing it in style. We have developed a taste for Landron Chartier’s Natürlich Pet Nat Rouge - an organic no-added sulphur juicy fizzy red made from the Gamay de Bouze grape perfect for parties. £17.99 at Boda Home, Whitley Road Whitley Bay, NE26 2NE tel 07542 244 716 www.bodahome.co.uk

HOT NEWS These Perello Spanish gordal olives with hot chillies are bright, plump and crisp with a chilli kick.

Pick up a bottle of something crisp and dry to go with them for a reminder of summer.

Carruthers & Kent, Elmfield Road Gosforth, Newcastle NE3 4AY, tel 0191 213 1818 www.carruthersandkent.com

FISHY BUSINESS

Missing summer already? Recreate a taste of France with these sardines, anchovies and mackerel treats, all £4.75 at North Acomb Farm Shop, Stocksfield, Northumberland, NE43 7UF tel 01661 843 181, www.northacombfarmshop.co.uk

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WIN!

Win dinner for two AT FOUR-STAR COUNTRY HOUSE HOTEL ESHOT T HALL , NEAR MORPETH Eshott Hall, the four-star boutique country house hotel in the heart of the Northumbrian countryside near Morpeth, is offering Appetite readers the chance to win a three-course dinner with canapés for two people.

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

Closing date for entries - November 7, 2019 Set in rural Northumberland and within easy access of the A1 and the Northumberland coastline, Eshott Hall is the perfect place to escape to for an indulgent and memorable break.

This 17th Century Georgian gem offers 20 beautifully furnished bedrooms shared between the main Hall and adjacent cottages, and is set within 70 acres of beautiful lawns and ancient woodland.

It also boasts a fabulous walled kitchen

garden and a tennis court for guests, making it the perfect base to escape the everyday and explore the best of Northumberland.

Eshott Hall’s award-winning two AA rosette restaurant serves lunch, dinner, and a sensational afternoon tea. Its delicious seasonal menus are created using local produce, some from Eshott’s own garden, along with local seafood, meat and game.

Terms & conditions Prize to be taken Sun-Fri before March 31, 2020.

Prize includes three courses and canapés, all drinks and extras are to be paid for.

The prize is for the winner and a guest. It is not to be given away as a gift.

The date of the prize is to be arranged directly with Eshott Hall and is subject to availability.

The prize is non-transferable and there is no cash alternative.

The winner will be drawn at random and notified within three days of the closing date.

Eshott Hall, Eshott, Morpeth, NE65 9EN, tel 01670 787 454, www.eshotthall.co.uk

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LOCALLY SOURCED NORTHUMBRIAN CURES The Artisan Bacon Company is a new project headed by Jeff Roland, partner of Family Butchers, RC Roland & Son.

Cafe My Place is a vintage, shabby chic tearoom.

Enjoy morning coffee, lunch or award winning afternoon tea.

Established in 1904 we are based in Amble, Northuberland and have a glowing reputation for the quality of our meats, both locally and nationally. Over the last few years we have noticed an increased interest in our bacon lines, both smoked, dry and sweet cured which has led us to introduce a number of specialised bacons using locally sourced ingredients.

These include Northumbrian-made beers, coffee and honey which we include in our own recipes. We have used the same traditional smokehouse exclusively in Northumberland for more than 30 years.

A fourth generation butcher, Jeff and his team have combined working knowledge of over 85 years in dealing with bacon and curing.

White Swan Centre, Killingworth, North Tyneside NE12 6SS Tel: 07733 895579 • Open Mon-Fri 10am - 3pm

26 Queen Street, Amble NE65 0BZ Tel: 01665 710210 | www.artisanbacon.co.uk

Food for Thought INSIGHT NORTHERN

ISSUE 45

MARCH 2019

NORTH ERN

NORTHERN

ISSUE 46

APRIL 2019

NORTHERN

NORTH ERN

MAY 2019

INSIGH T YOUR EYE ON THE REGION

MARCH 2019

logy ty media techno business proper

www.northern-insight.co.uk

C DENTAL CLINI THE COSMETIC SMILE ABOUT SOMETHING TO

INSIGHT

ISSUE 47

uk

sight.co. www.northern-in

NORTHERN INSIGHT - YOUR EYE ON THE REGION

ON THE REGION YOUR EYE INSIGH T -

INSIGHT

arts leisure education motors

issue 45 www.northern-in

sight.co.uk

APRIL 2019

LOOKING TO THE FUTURE OF PROPERTY WITH BRICKS AND MORTAR

business property media technology education motors arts leisure issue 46

MAY 2019

DELIVERING AN

POD ARCHITECTURAL LEGACY

business proper ty media techno logy issue 47

education motors arts leisure

NORTHERN

INSIGHT

The Business and Leisure Magazine for the North East Region

For advertising and editorial enquiries contact Michael Grahamslaw on mjgrahamslaw@outlook.com or visit the website www.northern-insight.co.uk

authentic, honest greek food made with love the exciting tastes of the greek cuisine now available in newcastle. find us at: grainger market (serving alcohol), tynemouth market, newcastle quayside market, jesmond market, and many more!

www.acropolisstreetfood.co.uk appetitemag.co.uk

49

LAST WORD

Bev Stephenson OWNER , NOR T H CHO C OL AT E S Let’s start at the beginning, what do you eat for breakfast?

I wake up really hungry, so breakfast is essential, and I have to share it with our cat Moses. My hubby Simon makes fabulous bread, so Moses and I share two slices of toast - one with Bovril and one with honey.

loads of other things on it - to keep the chocolate just right.

And your go-to guilty pleasure?

Chinese curry sauce with rice and chips, and prawn crackers of course.

What’s your favourite dish to make at home?

I really love goat and you can combine it with some Moroccan flavours, shove it in the oven for six hours and have the most amazing dinner party dish that really doesn’t take a lot of time or effort.

What would be your last meal on earth?

I’ve eaten in some fabulous restaurants but I’d have to have a proper roast chicken dinner with all the trimmings and plenty of bread sauce.

What can I find in your home fridge right now?

Working from home, I cook lunch and tea every day so we’re really well stocked.

There are loads of condiments in there, loads of salads and veg, plus some falafels, salmon, Thai chicken noodle soup... there’s all sorts in there.

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

President unsalted butter - there’s a reason chefs use loads of the stuff; it makes everything taste good.

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

A Thermapen. They come in loads of colours, they’re fast and accurate, and they’re a brilliant bit of kit for all kinds of cooking. For my chocolate, I’ve got a fridge which has humidity control - and

And your favourite cook book?

I’ve got loads of them, but my bestthumbed ones are Jamie at Home, Anna Jones’ Modern books and Sarah Raven’s Garden Cookbook.

What’s your most important bit of advice in the kitchen?

Taste everything! You’ve got to taste it to know how to season it. You also need to enjoy cooking; it’s free time to listen to a podcast or some music and just relax.

What would you be doing if you weren’t running your business?

Being a full-time pantomime dame would be perfect. I’d also love to be a comedy writer, like Aisling Bea or Sharon Horgan, and make people properly belly laugh.

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

Noodles, loads of veggies and chillies, and I’d make as much stir fry as I could.

Who is the greatest cook ever?

He gets a lot of flack, but I think Jamie Oliver is a brilliant cook with excellent recipes for home cooks which have loads of flavour. He’s also done a lot of really good work in the industry over the years.

North Chocolates, available at retailers across the region and online at www.northchocolates.co.uk

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To begin Poppadoms and pickles.

Amuse-bouche Festive mini onion pakora with brussels sprouts, served with a droplet of taramind sauce.

Starter Hearty daal and spinach spicy soup with a sprinkle of coriander, served with a mini nan bread.

Chicken tikka over the coals.

Spiced minted lamb chops over the coals.

Tandoori spiced salmon. * All served with ajewelled winter salad.

Dessert Brandy fruit cake, served with ice cream or vanilla and star anise custard.

Gulabjaman, served with lightly spiced ice cream.

Tangerine kulfi, served with a sprinkle of roasted pistachio nuts, pomegranate and fresh mint leaf.

Bookings now being taken for Christmas 2019 Available for parties of 8 and over. Must be pre-booked and pre-ordered in advance. ÂŁ10pp non-refundable deposit required.

Main course Sachins Christmas dinner Turkey marinated with ground spices and masala gravy, served with delicately spiced regional root vegetables, infused garlic and chilli roasties, and saffron mash.

Accompanied with slow gin cranberry sauce.

Kashmiri champney over the coals Lamb chops marinated in punjabi spices, served with festive spiced bubble and squeak.

Accompanied with lashings of mint jelly.

Boxing Day turkey tari wala Turkey cooked in an authentic medium spiced family favourite punjabi sauce, served with rice and nan bread fresh out of the tandoor.

Mixed vegetable koftas served with rice or nan.

Salmon Tikka Marinated salmon over the coals, served with festive spiced bubble and squeak.

NEWCASTLE  PONTELAND  YARM  POTTO  HUSTHWAITE DARLINGTON OPENING LATE SEPTEMBER TOMAHAWKSTEAKHOUSE.CO.UK