Appetite #65 – November/December 2021

ISSUE 65 www.appetitemag.co.uk

November/December 2021

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ALL WE WANT FOR CHRISTMAS

The season’s eatings, courtesy of our 12 Cooks of Christmas Plus Corbridge in focus // Gifts for your favourite foodie // Cheese and drink pairings Win Dinner, bed and breakfast at St Mary’s Inn

FESTIVE FEASTS AT

2021 LUNCH £24pp | DINNER £32.50pp 29 TH NOVEMBER–31 ST DECEMBER

WELCOME

Christmas is back!

Editor raises a glass to the gulf between this festive season and last year’s washout Here’s a strange thing; just as I was starting to plan this magazine, I thought I’d better look at the Christmas edition last year to see what we did and ensure we don’t repeat, say, a six-page feature on Christmas puddings or whatever. And no matter where I looked, I couldn’t find the darned thing. I thought I could see it in my mind’s eye, but it wasn’t where it should be, and it was not on our website.

And then, gradually, the brain fog cleared and I remembered - we didn’t have a Christmas edition last year because we were in lockdown #2 and everything came to a halt again, closing the cafés, restaurants and independent retailers we work with so closely in producing this magazine, sending us all back to the dark place which had first blanketed the country back in March 2020.

Clearly, I don’t remember what I had for lunch yesterday, let alone what I was doing this time last year, but you might think I would remember that. I actually feel relieved that my mind seems to have stored that period away in the depths of my subconscious, because while

we are clearly not out of the Covid woods yet, there’s a real buzz around our regional food landscape right now. There’s a real feeling of enthusiasm and creativity around as our wonderful producers, food and drink outlets and retailers head into what we can all hope will be a far more festive season than we experienced last year.

Operators and producers old and new seem to be experiencing a wonderful lease of life; as if, somehow, everyone has emerged from a tunnel into the light. It’s rather wonderful to witness, and for this magazine to be part of in our small way.

So, where are you shopping, eating and drinking this month and next? There’s certainly an atmosphere of loyalty for our local producers, outlets and retailers. I don’t think I’ve ever witnessed quite this depth of passion for looking after our own previously, and it’s really heartwarming to see. So, wherever you’re shopping, eating and drinking this season, enjoy it. And remember, our independents do it brilliantly!

Jane Pikett, Editor

Cover: Photo by Nina Firsova

@appetitemaguk

@appetitemaguk

We want to hear all about the food and drink you love in the North East. Keep in touch with us via social media, sign up to our newsletter at www.appetitemag.co,uk or email us at: editor@appetitemag.co.uk

Editorial 01661 844 115

Jane Pikett - jane@offstonepublishing.co.uk

Advertising 01661 844 115

Joanne O’neil - joanne@offstonepublishing.co.uk Website www.appetitemag.co.uk Designed & Published by Unit 5b, Bearl Farm, Stocksfield Northumberland, NE43 7AL

@appetitemaguk

Photography Nicky Rogerson www.nrphotography.co.uk

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AT

Free range turkeys, chickens, geese and duck.

Aberdeen Angus beef, home cured gammon, pork & lamb and a full range of game.

Don’t forget our scrumptious selection of mince pies, Christmas cakes and puddings - plus lots more!

GIFT VOUCHERS & HAMPERS AVAILABLE

PAY & COLLECT SERVICE If you have health concerns or don’t wish to attend shops at present simply call in your order and pay over the phone. We will arrange a collection time. Attend carpark then call us again and we will come out to you and put items in your boot or similar –here to help!

WIN A CHRISTMAS TURKEY

WIN a fabulous hand plucked traditionally reared and hung free range Turkey this Christmas!

To enter simply attend our shop and leave your contact details (name and telephone number).

Winner will be drawn on Saturday 18th Dec 2021

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

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

1978

WHAT’S INSIDE

Highlights

November/December 2021

26

The main event

19 Take 5

46

20 12 chefs

49

Our 5 favourites of the month

Christmas tips from the experts

Local heroes Corbridge in focus

Win!

A break at St Mary’s Inn

40 Kitchen Kit

In the best possible taste...

50 44 Last word Trendwatch This is food 2022...

Rudolph the red-nosed reindeer

Making life easy over the festive period

32 The big cheese

The low down on your festive cheese and booze pairings

36

Christmas present Edible gifts for your foodie loved ones

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WHAT’S HOT

Feedback SEND 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 O N T HI S PA G E . FAME AT L A S T ! EMAIL EDITOR@APPE T IT EMA G .C O.UK T WI T T ER @ APPE T I T EMAG UK FACEBO O K @ APPE T IT EMA GUK INS TA GR AM @APPE T IT EMA GUK

B AK E F OR G O OD News reaches us of the excellent work of Action Foundation, the North East charity which supports refugees and asylum seekers, for whom you can now raise money through a cake stall at your home, school, or work.

All you have to do is ask your colleagues and/or friends to bring a bake and charge £1 a slice. Action Foundation is an award-winning charity based in Newcastle providing support to disadvantaged refugees, asylum seekers and other migrants across Tyne and Wear.

It aims to plug a gap in existing provision and enable vulnerable migrants to avoid homelessness and extreme poverty, access vital services, increase their skills and employability, access legal support, integrate and live independently.

More details about Action Foundation Bake Sales here: https://bit.ly/3bB5k89

FAME AT L A S T !

The Hairy Bikers are back on their travels in the region on BBC2’s Hairy Bikers Go North. We particularly enjoyed Si and Dave’s trip to see Martin Charlton at one of our favourite places - the excellent Fish Shack at Amble. Si and Dave also popped in at Anarchy Brew Co; Richard Sims’ Potted Lobster at Bamburgh; Particularly Good Potatoes in Wooler; Lindisfarne Oysters; the Lamb Man at Longhorsley; and Big River Bakery in Shieldfield (www.bbc.co.uk/iplayer).

We also caught Wilde Farm, Ponteland on Rich House, Poor House on Channel 5 in September (https://bit.ly/31pELBa).

AU T UMN IN A C AN Pic: Ian Wylie

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Brewer Andy Burrows, owner of Hadrian Brewery, has branched out into apple juice production for charity.

Andy teamed up with a community group in Corbridge to produce apple juice from fruit gathered from trees around the village. Over one weekend in October, 1,200kg of apples were donated at Corbridge Cricket and Quoits Club, where volunteers washed, chopped and crushed them all. Their efforts produced 560 litres of pure apple juice which Andy then processed and canned at his Newburn brewery.

Corbridge Apple Juice has a light sparkle and 1,500 cans are being sold locally in aid of Corbridge Youth Initiative and the Charlotte Straker Project. Missed out this year? Fear not – it’s all set to happen again in 2022!

THE TRUE

MEXICAN experience

AUTHENTIC FOOD AND A WIDE RANGE OF PRODUCTS IMPORTED DIRECTLY FROM MEXICO

Choose from quesadillas, tacos, rice bowls, burritos, nachos, salads and soups, with a variety of fillings on offer.

A healthy juice bar is available, giving you the true Mexican experience!

EAT-IN OR TAKEAWAY

WE ’ VE BEEN TO...

Pranzo Trattoria and Deli in Whitley Bay, where we ate a vegan pizza loaded with veggies and vegan cheese, and a Tuscan sausage, red pepper and red onion one in the newly opened restaurant. We also came home with a haul of goodies from the deli. We can recommend it for a lazy Saturday afternoon, or when the sun's shining, the outdoor terrace for breakfast. Pranzo, Station Road, Whitley Bay, NE26 2RA tel 0191 676 7062, www.pranzotapasbar.com

4 MARKET STREET, HEXHAM, NE46 3NU

TEL: 01434 622329

OPEN: MON-THURS 9AM - 7PM FRI & SAT 9AM - 9.30PM. CLOSED SUNDAY

NOW TAKING CHRISTMAS ORDERS FOR: - BLACK BUTTER FRANCIPANI ‘MINCE PIES’ - THE BEST CHRISTMAS PUDDING (GF) SMALL, MEDIUM OR LARGE - BLACK FOREST ‘BOUCHE DE NOEL’ - LIMONCELLO CURD, VANILLA CREAM & ALMOND LAYERED PAVLOVA

G O WIL D...

If you like a water-based expedition and a spot of outdoor cooking, a new paddle-boarding experience which combines the two is for you.

The SUP (that’s stand-up paddle boarding) Cook Out is new from Newcastle-based outdoor adventure company CBK Adventures.

The tour, which takes around five hours, begins with a stand-up paddle on the sea to a chosen location, and then participants pair up to cook their food of choice over an open flame. Trained instructors provide guidance on how to safely prepare each dish using expedition cooking methods.

CBK Adventures has partnered with Wolf and Grizzly, provider of sustainable outdoor tools and cookware, and Red Paddle Co SUP board brand in providing the new adventure.

Book here - www.cbkadventure.co.uk

GIFT BAGS: OUR HANDMADE JAM & MR TODIWALA’S CHUTNEY GIFT BOX HAMPERS: OUR HANDMADE BISCUITS, JAMS, TCC COFFEE, MR TODIWALA’S AND IRISH BLACK BUTTER OUR OWN ‘BROWNIE BITE’ SELECTION BOXES GALETTE DE ROIS EPIPHANY 6TH JANUARY POP IN TO BOOK OR EMAIL SWEETPATWB@GMAIL.COM

168 PARK VIEW, WHITLEY BAY WWW.SWEETPAT.CO.UK

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S TA R T E R S

Light bites GRE AT TA S T E S From Somerset to Seoul, Bordeaux to Bratislava, and across our region, 5,383 food and drink products from every corner of the globe feature on this year’s list of Great Taste one-, two- and three-star award-winners.

Di Meo’s Ice Cream led the way for our region with six awards, including a three-star rating for its 100% Pure Bronte Pistachio Gelato.

The Whitley Bay-based business also picked up a two-star award for its Mascarpone and Amarena Cherry Gelato along with four one-star awards for other flavours.

Northumbrian Pantry picked up a two-star award for Hannah Glasse’s Paco Lilla as well as a one-star rating for Spiced Beetroot and Apple Chutney & Blackcurrant Jam with Juniper.

There was also a coveted three-star rating for Travelling Bee Company’s Scottish Heather Honeycomb Section, and Burtree Puddings’ Sticky Toffee Pudding & Sticky Toffee Sauce.

Two-star honours went to Teesdale Cheesemaker Ronnie, Travelling Bee Company’s Scottish Heather Honey, Estate Tea Co’s Kukicha Sencha, and TA Belle & Herbs Farm’s Yellow Kraut.

For a full list of Great Taste award winners visit www.greattasteawards.co.uk

NOT JUS T F OR T HE WEEK END

CHRIS TMA S MADE E A S Y

Anna Hedworth and the team from Cook House in Newcastle’s Ouseburn have taken on premises on Brentwood Avenue in Jesmond to create Long Friday. Long Friday is named for one of the fields that covered the area in the 19th Century. The concept is simple – relaxed drinks and dining with small plates, wines by the glass, cocktails, homemade soft drinks, beers and ciders. A place to hang out with friends, fill your table with food, find a cosy corner on an autumn night, or sit out front in the afternoon sunshine. Open Weds-Sun, food served noon-10pm. Long Friday, Brentwood Avenue, Jesmond, Newcastle NE2 3DH, tel 0191 281 5626, www.instagram.com/_long_friday_

The Ship Inn, Wylam is making Christmas lunch easy this year with a fully prepared four-course lunch ready to collect on Christmas Eve and cook on the big day, following the instructions provided.

The menu created by owners Paul and Kelly Johnson includes Robson’s Craster smoked salmon to start, turkey will all the trimmings, chocolate delice with Christmas pudding ice cream for dessert, and Mordon blue cheese and Kelly’s Christmas cake to finish. Orders for the Christmas day menu, which is £50 per person, are being taken now. The Ship Inn, Main Road, Wylam, NE41 8AQ tel 01661 854 538, www.theshipinnwylam.co.uk

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is coming....

Join us at The Old Boathouse & The Fish Shack this December.

Planning a menu out with family and friends or organising a Christmas party?

We have everything you need down on the harbour in Amble.

Free glass of fizz for you & your guests on arrival for all bookings made before 1st December.

2 COURSE £19.95 // 3 COURSE £24.95 // 5 COURSE £32.95 Looking forward to seeing you over the festive period.

The team at The Boathouse Food Group.

Scan below to make your booking today.

The Old Boathouse

The Fish Shack

Or visit our website www.boathousefoodgroup.co.uk to book your table

NOVEMBER 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.

SCALLOPS UK scallops are superb now; succulent and flavoursome, they always feel like an indulgent treat. Sautée in butter, minced garlic, white wine, lemon juice and double cream for a highly indulgent treat.

KALE So good for you, and super-versatile, we favour the Hollywood favourite – baked crispy kale. Just toss in a little sunflower oil, Chinese five spice, soft light brown sugar and sesame seeds, spread on a baking tray, apply masses of sea salt, and roast at 200C/Gas 6 for 5 mins or until crisp.

NE W IN TOWN Following the success of its bakery and shop on Park View in Whitley Bay, PureKnead now has a second shop on Newcastle’s Dean Street.

Home to the sublime baking and patisserie established at the coast, the new shop is also stocked with fantastic produce, including Square Mile Coffee and Pump Street chocolate. Peter Wilson, who joins PureKnead from Fenwick Food Hall, says: “We’re excited to bring something new to the city, and we’ve got plans to develop the retail and wine offering.” Open Weds-Sat, the bakery and shop will be expanding its hours in November.

PureKnead, 38 Dean Street, Newcastle, NE1 1PG tel 07964 864 181, www.pure-knead.co.uk

DECEMBER 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!

QUINCE These beauties have a high level of pectin, which makes them perfect for jams and jellies. Wash and core (as you would an apple) and bake for 50 mins or poach and serve warm with double cream.

BRUSSELS SPROUTS Why do people only love them or hate them? They’re the king of veg, and one of the few you can grow in your garden at this time of year. Trim, halve and sear in butter with bacon lardons and garlic for a sublime side dish.

FE S T I VE FL AVOUR S The festive season is underway at Walwick Hall, where new menus offer luxurious afternoon teas and the finest produce of the season. Bold flavours feature across the menus, which include an exciting five-course New Year’s Eve gala dinner. The daily menu includes dishes such as pot-braised pheasant and pumpkin and sage ravioli alongside marinated monkfish. Afternoon tea has been given a festive feel too, and can be paired with a glass of Champagne or Noveltea tea to pave the way for this year’s celebrations. Walwick Hall, Humshaugh, Hexham NE46 4BJ, tel 01434 620 156, www.walwickhall.com

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S TA R T E R S

FAMILY FAVOURIT E S Contemporary Indian restaurant Ayla has replaced Tandoori Nights in its famous spot on Newcastle’s Grey Street.

Ayla offers a menu of traditional Indian dishes featuring fresh ingredients with no artificial colourings, bold authentic flavours and a homely feel. The menu also features Indian desserts created by the talented kitchen team. Run by Fahima Ahmed, who has taken over running the business from her father alongside her husband Shuel Ahmed, the renovated restaurant is named after the couple’s eightyear-old daughter, who inspired them to serve a menu which focuses on the same fundamentals of the food she likes to eat at home.

Ayla, 17 Grey Street, Newcastle, NE1 6EE, tel 0191 261 2299 www.aylagreystreet.co.uk

AF T ERNO ON DEL IGHT S The sweet and savoury-toothed members of the team have been enjoying cocktails and Champagne with the new afternoon teas at Leila Lily’s in Newcastle.

The menu includes coronation chicken with crispy chicken skin, pork and sage sausage roll with apple ketchup, a fish finger sarnie with lemon sole, and a cheddar and leek quiche.

Sweet treats include Biscoff cheesecake popsicle, chocolate and pistachio cream puff, coconut panna cotta with exotic fruit salsa, and Black Forest gateau. Vegetarian savoury options are also available.

Leila Lily’s, 2-12 Grey Street, Newcastle, NE1 6AE tel 0191 230 6700, www.leilalilys.co.uk

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Festively French

T EMP T ING! We love the new look at Adam & Eve in Alnwick, which has reopened its doors after a £250,000 makeover. The new space features reclaimed lighting rescued from Japanese warships and a deconstructed Soho House barn. Meanwhile, the new menu features fresh locally sourced ingredients from the field and sea with highlights including bavette steak with hand cut chips; cider-braised pig cheeks; pan-seared seabass; fig, apple and hazelnut salad; and a vegan black bean burger. Adam & Eve, 3 Clayport Street, Alnwick, NE66 1LA tel 01665 517 330, www.adamandevealnwick.co.uk

CHEE S Y D OE S IT Treat the cheese lover in your life this Christmas with a cheese box from Northumberland Cheese Company, which has a range of Christmas selections priced £11-£50 to suit all budgets.

The company’s Cheese Loft Café is also open Tuesday to Saturday and the shop will have extended hours throughout December.

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

CHRISTMAS FAYRE MENU Available Tues 30th Nov - Thurs 30th Dec 12-2pm and 6pm-9pm

3 Courses £25.95 See website for menu

GIFT VOUCHERS AVAILABLE

• Newly renovated • New glass room available for private dining/parties • New two storey rooftop terrace 4-6 GILESGATE, HEXHAM, NORTHUMBERLAND NE46 3NJ

Tel 01434 609 943 www.bouchonbistrot.co.uk

Bouchon Bistrot

bouchonbistrot

@bouchonbistrot

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S TA R T E R S

LET KORK TAKE THE STRESS OUT OF CHRISTMAS VISIT US IN STORE FOR: GOURMET CHRISTMAS HAMPERS ARTISAN CHEESEBOARDS AWARD WINNING CHARCUTERIE TREMENDOUS NATURAL WINE OPEN 7 DAYS A WEEK 74 WHITLEY ROAD, WHITLEY BAY, NE26 2NE Tel: 07929 423918 KORKWINEANDDELI.COM

GREEK L E GEND The team at Acropolis Greek street food have bagged a pair of awards to add to their continuing success story. Acropolis, which has outlets in Newcastle’s Grainger Market, By the River Brew Co in Gateshead, Stack Newcastle, Stack Seaburn and markets across the region, picked up the top prize at this year’s Battle of the Burger at Wylam Brewery in Newcastle. The team also celebrated being named Mediterranean Restaurant of the Year at the Corporate LiveWire Prestige Awards. www.acropolis-street-food.co.uk

FISH SUPPER The bounty of the North Sea is at its best in the autumn months and the talented team at Chirton Fisheries has kept us well stocked in the Appetite kitchen with mackerel, squid and fabulous Lindisfarne oysters in recent weeks. Pop by the counter in Newcastle’s Grainger Market and pick out the best of the day’s catch. Chirton Fisheries 26-27 Grainger Market, Newcastle, NE1 5QG, tel 0191 261 2026 www.facebook.com/ChirtonFish

TOP PRIZE



@gratenewcastle

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Jashn has won the 2022 Good Food Awards’ Blue Ribbon for Delicious Dishes. It is one of only 105 entrants to earn the award, which recognises teams who strive for culinary excellence. Venues across the country are judged by the public on the quality of their food, service, and value in the annual awards. Jashn, Whickham Bank Swalwell, NE16 3BP, tel 0191 488 8505 www.jashnrestaurant.com

delicious All you need for a

Christmas...

• Free range turkeys and rare breed beef from our own farm • Three bird roasts, ducks and the biggest selection of game in the region

• Delicious party food freshly made in our farm shop kitchen • TREES AND TRIMMINGS • CHOCOLATES AND CHIPOLATAS • HAMPERS AND HAMS BLAGDON HOME REARED FREE RANGE TURKEYS

TO ORDER

See website for Christmas brochure and Christmas opening hours:

www.theblagdonfarmshop.co.uk 16-18 The Milkhope Centre, Berwick Hill Rd, Blagdon, NE13 6DA T: 01670 789924 E: enquiries@theblagdonfarmshop.co.uk Open Tues-Thurs 10-4, Fri and Sat 10-5, Sun 11-4

CAFFE

GELATERIA

PIZZERIA

Freshly made just for you! appetitemag.co.uk

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BOOKS

S TA R T E R S

BO OK S F OR C O OK S Helen Stanton of Forum Books in Corbridge and The Bound, Whitley Bay, serves up her choice of the latest food titles for every book lover A COOKS’ BOOK // NIGEL SLATER Fourth Estate £30 Any book by Nigel Slater gets read, if not cooked, cover to cover in my house so the ’essential’ Nigel is pretty well, essential, really. 200 of his favourite recipes with the most evocative food writing that is as simply mouthwatering as the food. Gorgeous and the perfect gift for any cook, especially yourself.

ADVENT // ANJA DUNK Quadrille £25 The weeks of Advent are the sweetest of festive anticipation, with the evocative smells of cinnamon, nutmeg and clove filling our kitchens. This is a timeless collection of Anja’s treasured recipes of traditional festive bakes. From lebkuchen and frosted cinnamon stars to snow-capped coconut macaroons to stollen, Advent is a gorgeous way to celebrate and bake the coming of Christmas.

CHRISTMAS AT RIVER COTTAGE // LUCY BRAZIER AND HUGH FEARNELY-WHITTINGSTALL Bloomsbury £22 Rooted in River Cottage’s tradition of seasonality and sustainability, this books brims with inspirational and indispensable recipes for the festive table.

Combined with Lucy’s gorgeous ideas for crafting and decking the halls, planning ahead and feeding a crowd, it really is the perfect book to curl up with and get Christmassy!

THE NORDIC BAKER // SOFIA NORDGREN Quadrille £20 Sofia’s stunning location and food photography is so beautifully distracting you might not notice these are all plant-based bakes. You’ll find thumbprint cookies, rhubarb galettes, cardamom rolls and cinnamon bun muffins, blueberry cheesecake, Swedish butterkaka, lemonades and ice creams… seasonal and simply inspired by nature, it’s one to embrace.

SAMBAL SHIOK // MANDY YIN Hardie Grant £25 This is a jewel of a book, from its gold and red cover to the gems of Malaysian recipes, many shared from her mother and her acclaimed restaurant. Its a unique merger of Indian spice and Chinese techniques - balanced and accessible, inspiring and authoritative from snacks, soups and salads to rice and noodle dishes, curries and sweet things. Feel free to be tempted! www.forumbooksshop.com

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John Torode

FE S T I VAL HIT Bishop Auckland Food Festival has celebrated its most successful event yet, with thousands of foodies enjoying this year’s event run by Durham County Council. Two days of food, workshops and entertainment included demos from MasterChef’s John Torode, Great British Bake Off star Briony Williams, and TV presenter and chef Joe Hurd. More than 100 traders kept visitors well fed, while family entertainment kept youngsters and adults entertained throughout the weekend. Roll on next year! www.bishopaucklandfoodfestival.co.uk

GE T T HE LO OK Decorating your kitchen? The team at InHouse, Hexham have set their sights on warm and earthy tones this season. As natural plant-based and mineral dyes take over fashion, the same colour palettes are seeping into interior design. In response to this trend, German kitchen manufacturer next125 has developed a selection of colours inspired by the natural world. The range of 23 colours, including cobalt green, agate grey, Indian red and sand grey, are available in eco-friendly water-based lacquer finishes offering a contemporary kitchen look.

InHouse Inspired Room Design, Bridge End Industrial Estate Hexham, NE46 4DQ, tel 01434 400 070, www.inhouseltd.co.uk

S TA R T E R S

A friendly pub and hotel situated in the heart of Hexham

BURDS IS T HE WORD On our new favourites list is Burds, which has moved into the redeveloped Grade II-listed gatehouse of the Fleming Building in Jesmond and is serving up fantastic breakfasts and all-day brunch.

Run by former gallery curator Sarah Tod, the cosy inside space at Burds leads into a larger outdoor patio area under the trees just off Burdon Terrace. Brunch favourites on the menu by chef Ross Sinclair include a fantastic nduja baked eggs and superb buttermilk chicken club sandwich served in brioche. There’s coffee from Pink Lane, chocolate for mochas and hot chocolate from Studio 28 Patisserie, tea from Estate Tea Co, and soft drinks from 40 Kola.

Burds, The Gatehouse, Fleming Business Centre, Burdon Terrace Jesmond, Newcastle, NE2 3AE, www.instagram.com/burdscafe

Fresh, Local & Seasonal Great Atmosphere and Great Service!

Open for Christmas Day Lunch 5 courses * £70 pp including a glass of fizz on arrival

BOOKINGS NOW BEING TAKEN! Get in touch for further infomation on Christmas brochure Free Wifi and pet friendly

Priestpopple, Hexham, Northumberland NE46 1PS • Tel: 01434 608444

www.countyhotelhexham.co.uk

GRE AT TA S T E S C ARIBBE AN CULT URE Nice work on the part of the team at Jesmond Dene House, where the new Fern Restaurant menu features terrine of Yorkshire game, Lindisfarne oysters, cured Yorkshire duck breast, and Shetland mussels. Our favourite?

The the hot chocolate pudding with cardamon-spiced sauce and Madagascan ice cream. It’s good for you (probably).

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

The Appetite team joined the party as Turtle Bay launched its third North East restaurant in Durham. The restaurant at Riverwalk serves up a lively soulful vibe and Caribbeaninspired dishes. There’s also a vast cocktail and mocktail menu, along with plant-based dishes across the main menu.

Turtle Bay, The Riverwalk Durham, DH1 4SL, tel 0191 359 2130, www.turtlebay. co.uk/restaurants/durham

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

38 Dean Street, Newcastle NE1 1PG | 111-113 Park View, Whitley Bay NE26 3RH T: 07964 864 181 | www.pure-knead.co.uk | hello@pure-knead.co.uk Follow us on Facebook and Instagram for bakery updates purekneadwhitleybay purekneadwhitleybay

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Award Winning Restaurant Christmas Bookings Now Being Taken

To make your reservation visit

Whickham Bank, Swalwell, Gateshead, NE16 3BP

www.jashnrestaurant.com

Tel: 0191 488 8505

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 online & in-store!

GIFT VOUCHERS AVAILABLE IN-STORE

Knitsley Farm Shop East Knitsley Grange Farm, Knitsley, Consett, DH8 9EW | Tel: 01207 592059 www.knitsleyfarmshop.co.uk OPEN: Tuesday to Saturday 9am til 4pm. CLOSED: Sundays & Mondays

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JUST GO..!

Take 5

Seeking foodie inspiration?

Here are five of our editor’s favourite things of the moment...

LINNEL S FARM

T HE D ONU T L AB Phil Lauder, head chef at the excellent Omni Asian café in Whitley Bay, has launched his own doughnut business, and my they’re good! The Donut Lab is popping up at various venues, including recently at Northern Rye in Ouseburn; Local NCL corner shop, off-licence and coffeehouse in Acorn Road, Jesmond; and Woods coffee houses in Whitley Bay and Tynemouth. Check out @the.donutlab on social media to find out where Phil is popping up next. Our favourites? The lemon curd, salted caramel & popcorn crumble, and the vegan Biscoff. As Phil says, in donuts we trust! www.instagram.com/the.donutlab

In an idyllic rural setting with stunning views, 20 acres of meadows, woodland, courtyard gardens, sheep, goats, geese, ducks and chickens, Linnels Farm is a wonderful place to escape for a day-long cookery course with lunch, or to browse the shop for handmade preserves, kitchenware and gifts. Workshops include Christmas food and crafts, marmalade making, gluten-free baking, butter and cheese making and more depending on the season. There are also gardening and craft courses, and gardening goods in the shop. Linnels Bank Hexham, NE46 1TS, tel 07832 132 483, www.linnelsfarm.com

BOXWOOD FIRED PIZ Z A

LIT TLE ME XICO This fantastic little Mexican café is famed for its homemade tacos, quesadillas, rice bowls, burritos, nachos, salads and soups. It’s home to a healthy juice bar and the best Mexican coffee this side of Mexico City, thanks to owner Danny’s deft touch. Everything is made from scratch with fresh ingredients and it’s one of the friendliest places in town to eat in or take away.

Market Street, Hexham, NE46 3NU, tel 01434 622 329, www.facebook.com/littlemexicohexham

BAO BAR Take a counter seat for superb tempura, broths and dumplings, and stunning bao of all varieties including vegan. Our dish of the moment is the chicken katsu rice bowl, packed with crispy 24-hour brined chicken, streamed seasoned rice, shredded white cabbage and sliced spring onions. Sublime, and you can eat in or take away, Chillingham Road, Heaton, Newcastle NE6 5LN, tel 07544 022 176 www.facebook.com/206barNC

Our pizza love runs deep, and our latest favourite is the wood-fired Neapolitan style sourdough pizza from the brilliant Box Pizza V8 Chevy van based in Beadnell. It pops up in all sorts of places, such as Spanish City in Whitley Bay and regularly at the Old School Gallery in Alnmouth, and Brewis Beer Taproom in Amble. Sublime pizza and must-have dough sticks with garlic and parmigiano butter. www.facebook.com/box.beadnell

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12 CHEFS

The 12 chefs of Christmas

Our annual go-to guide of festive tips, advice and recipes is back with 12 more top chefs, foodies and talented cooks sharing their wisdom

MIK AL A H U MBL E

M OZ M URPHY

MURR AY RHIND

TA K E YO U R R O A S T P O TA T O E S TO THE NEXT LEVEL

TOP TIPS TO MAKE THE MOST OF YO U R F E S T I V E C H E E S E B OA R D

F E S T I V E C E L E R I AC W I T H H O N E Y, HAZELNUTS AND CHRISTMAS SPICES

To make sure you get the best roasties this Christmas, follow this tip which the team at Charred live by. At the end of cooking the meat, take it out of the tin and place it directly on the shelf above your roasties and allow the juices to drip down. This is where the magic happens; the potatoes will absorb unimaginable flavour and you’ll get an amazing crispy skin on the meat too.

You can spend ages designing the perfect cheeseboard, but I’m a fan of keeping it super simple. At most, I would have three cheeses on there. Rather than going traditional with a blue, a cheddar and a Brie, I say mix it up.

Maybe go for three different sheep’s milk cheeses, but still a blue one, a soft one and a hard one.

Or choose a wonderful cheese that you can buy in two forms – like Wigmore and Riseley. Wigmore is a sheep’s milk soft cheese, which is then washed and matured to become Riseley. The most important thing is not to worry about suiting everyone else’s palates – get things you like so you’ll enjoy any leftovers.

INGREDIENTS 1 celeriac, peeled, cut into 2cm pieces 100g butter 2 tbsp honey pinch each of cinnamon, ginger, coriander and clove zest of 1 orange 10 hazelnuts, cooked and crushed sea salt and pepper

Charred Lobster, Hexham

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grate, Jesmond

Kennedy and Rhind, Jesmond

METHOD Par boil the celeriac until almost cooked but still slightly firm, then drain. Melt the butter, add the celeriac and sauté until golden brown then pop in a hot oven for 5 mins. Once cooked, add the remaining ingredients, toss and serve.

12 CHEFS

D H AYAL AN PAUL Khai Khai, Newcastle

R ACHAEL J E W S O N Knitsley Farm Shop, Knitsley

THE PERFECT ROA S T T U R K E Y The perfect turkey starts with the best bird. We source ours from a local farm with high welfare standards and where the birds are handplucked. I prepare ours the night before, using 250g unsalted butter and plenty of streaky bacon. Start by slicing the cold butter into thin strips. Starting at the neck of the bird, loosen the skin carefully, working your hand between the skin and the breast muscle without damaging it. Slide the butter between the skin and muscle, and work around the whole bird to ensure it stays moist throughout cooking.

Next, using good sausagemeat, stuff and fill the cavities. Once stuffed, cover the top and drumsticks with streaky bacon. I also put foil over both legs individually and some over the top, and then remove it towards the end of cooking to let the bacon crisp.

For cooking times, I follow the method below, but there are a couple of points to note.

First, I don’t keep the prepared bird in the fridge overnight as it delays the cooking time, so I leave it covered in a cold place. If you do put it in the fridge, take it out an hour before cooking. Second, buy a meat probe. The bird needs to reach 72C in the thickest part to be safely cooked without getting too dry. Then, when it is done, you just rest the bird, carve and serve.

Turkey roasting method: Preheat oven to 220C/Gas 7. Roast for 20 mins. Reduce oven temperature to 180C/Gas 4 and continue to roast for 100 mins (small turkey) to 200 mins (large turkey). Remove the joint from the oven and check the juices run clear. Rest for 20-30 mins before carving.

M A L A BA R B E E F STEW INGREDIENTS 1kg beef short ribs 1tsp salt 3tbsp ginger garlic paste 1tsp black peppercorns 60ml first press coconut oil 6 cloves 3 cinnamon sticks 2 sprigs curry leaves 2 medium green chillies, slit 2 medium white onions, thick slices 250g carrots, cut into chunks 1tsp rice flour beef stock or cold water, to cover 150g coconut milk powder 200g cauliflower florets 4 sprigs fresh coriander leaves METHOD Wash, drain and marinate the short ribs with salt, 1tbsp ginger garlic paste and peppercorns. Refrigerate overnight, and bring to room temp before cooking. Heat 45ml coconut oil in a heavy-bottomed pan and sear the ribs in batches. Remove meat from the pan. Add the remaining oil, cloves and cinnamon. When they begin to splutter, add the curry leaves and chilies, and sauté for 1 min on a medium heat. Add onions and cook until translucent. Add remaining ginger garlic paste and sauté for 3-5 mins. Add carrot, rice flour and the seared meat. Sauté for 2 mins, cover with beef stock or cold water, making sure the meat is submerged. Taste and season. Preheat oven to 200C/Gas 6 and cook for 2 hours.

Remove from oven and stir.

In 150ml of lukewarm water, dissolve coconut milk powder and stir smooth. Bring coconut mixture, cauliflower florets and coriander to a simmer in the pan and cook until the florets are tender. Serve with steamed cauliflower, basmati rice and/or naan bread.

MO O ’ TO O L E Carruthers & Kent, Gosforth

TOP TIPPLES Starting the day with fizz always lifts the spirits and traditional French Champagne is a delight.

Sophie Baron NV (£37.99) has soft bubbles and slight toasted brioche notes and is a treat to open the festivities. British fizz is arguably the best it has ever been, particularly from Sussex and Kent. Gusborne Brut Reserve 2016 (£36.99) has lovely notes of brioche, but is dry and rich with white peach just discernible. A fun alternative is the pink Prosecco, Mabus (£11.99). We were suspicious of pink Prosecco, but this is dry, crisp with more than a hint of strawberry, and it’s delicious.

For turkey, we recommend a Pinot Gris such as New Zealand Framingham (£16.99) for its honey-baked apple and slight notes of cinnamon. This year, we’ve added a Rousanne, Jean Perrier Savoie (£21.99), to our go-to list as its creamy, buttery, peachy and nutty notes complement the meat and all the trimmings.

For beef, either rib or wellington, you need a hearty, robust, big red with good fruit. A good Cabernet Sauvignon will do the trick, and we recommend Nero di Troia Cannace (£22.99), from Puglia in Southern Italy. Plush and rich with lots of spice and plum, this is the perfect Christmas red. If you want something with more fruit and softer travel, again look to Italy for a Primativo, Zola (£18.99), with red cherries, blackberries, spice and leather.

For chocolate desserts, we recommend a south African version of port. The Liberator Bishop of Norwich 2018 is rich and dark with notes of mocha and chocolate making it a perfect match for chocolate mousse, cheesecake or gateau. Finally, a traditional Christmas pudding demands an Italian sparkling Moscato to lighten the load.

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Longsands Fish Kitchen - 27 Front Street, Tynemouth, NE30 4DZ Tel: 0191 2728552

@LONGSANDSFISH

info@longsandsfishkitchen.com www.longsandsfishkitchen.com

AWARD WINNING FISH & CHIP TAKEAWAY AND RESTAURANT IN THE HEART OF THE BEAUTIFUL VILLAGE OF TYNEMOUTH. DINING IN OR TAKING AWAY, YOU WILL BE WELCOMED

BY OUR WARM FRIENDLY TEAM.

Please check our website for opening times!

Ciao! Welcome to Pranzo, Whitley Bay Modern Italian cuisine at the highest level

Pranzo is a celebration of authentic italian food

The family-run deli & trattoria is located in the heart of Whitley Bay, offering Italian tapas, pasta, pizza and street food in the restaurant, on the alfresco terrace or as take away.

Pranzo works closely with local producers, as well as speciality Italian artisans, to create a menu that can be enjoyed by all of the family. The wine list is sourced directly from Italian vineyards featuring classics such as Vermentino Toscano, Chianti Classico , Aglianico Porconero and Cannonau Dolinova.

BREAKFAST - ITALIAN TAPAS - WINE - STREET FOOD

16 Station Road, Whitley Bay, NE26 2RA Tel: 0191 676 7062 Open Tues-Sat 9am - 10pm

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www.pranzotapasbar.com

12 CHEFS

MICHEL L E C O WEN

Blagdon Farm Shop, Blagdon

EL AIN E S T EBBI N G S

K AT E H U D S ON

Hoardweel Farming, Duns

Baristocracy Coffee, North Shields

SUCCULENT PORK AND C R AC K L I N G TO DIE FOR

THE PERFECT GIFT FOR FOODIE FRIENDS AND FA M I LY

The best crackling comes from high quality pork with a good layer fat. Berkshires provide a wonderful starting point. Sprinkle the skin with a little salt and place the pork in a hot oven for an hour before reducing the oven temperature and continuing to cook slowly, depending on joint size, for another 4-5 hours.

Using high quality pork and this simple, long cooking process ensures you’ll get perfect results every time – succulent pork and crackling to die for!

I have a plan this Christmas (it may just remain a dream), to make confit garlic as gifts for all those hard-to-buy-for foodies in the family.

This is the perfect ingredient to have on hand to elevate garlic mayo, add to pasta sauces, spread on sourdough and even eat with a spoon.

First, see if you can find peeled garlic cloves (I’ve bought them in Asian supermarkets like HiYou in Newcastle or smaller high street veggie shops). You need enough to fill the jar you’re keeping them in with a little space at the top for oil.

Place the garlic cloves in a saucepan and just cover with olive oil. Cook over the lowest heat possible until the cloves are holding their shape but are soft enough to spread (around 30 mins). If the oil starts to bubble, take it off the heat to cool down before continuing to cook - you don’t want it to boil.

Once the garlic is ready, leave it to cool then spoon into sterilised jars, pouring in enough of the garlicky cooking oil to cover.

As long as the jars are properly sterilised, the cloves are submerged in oil and it’s stored in the fridge, the confit garlic should last a year (although it’ll definitely be eaten before then!).

If you know any kids who can decorate labels and swing tags for the jars, you’re laughing - a very low effort, absolutely delicious gift done!

B L AG D O N ’ S CARROT CAKE This award-winning cake is a favourite in the farm shop, and it can be frozen and iced later, which means it’s perfect for those guests who arrive at short notice over the festive period!

INGREDIENTS 450g self-raising flour 4 level tsp bicarbonate 4 level tsp baking powder 280g light brown sugar 4 ripe bananas, mashed 220g grated carrot 4 eggs 300ml sunflower oil 110g chopped walnuts 110g sultanas For the icing: 225g cream cheese 85g salted butter 170g icing sugar 2 drops vanilla essence chopped walnuts to top the cake METHOD Preheat the oven to 150C/Gas 2. Mix all the ingredients except the walnuts and sultanas together well, then fold in the walnuts and sultanas. Place the mixture into a square cake tin and smooth out. Bake for 45 mins. Remove the cake from the oven and allow to cool completely before icing.

For the icing, beat all the ingredients except the walnuts together in a large bowl. Spread the icing over the top of the cake and sprinkle over the chopped walnuts to finish.

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NEW YEARS DAY - Special Brunch Menu served 11-4pm OUR PRIVATE DINING ROOM ALSO AVAILABLE TO HIRE FOR FESTIVE CELEBRATIONS’ A perfect venue for intimate private dining or family get togethers over the festive period.

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

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

12 CHEFS

CR AIG H AR V E Y

EM M A C ARLTO N

FESTIVE TERRINE

LIGHTEST B O R E D O F R OA S T CHOCOLATE MOUSSE P O TAT O E S ?

T R Y DAU P H I N E If you can’t face Christmas pudding, this mousse is easy and you can make it special P O TAT O E S I N S T E A D

Managing director, St Mary’s Inn

This dish is great to have on-hand when guests arrive at short notice, or to eat in front of the fire with good wine and cheese. It can be made and kept in the fridge, ready to slice and reheat as required.

INGREDIENTS 500g minced pork 1 onion, finely diced and lightly fried in 20g butter ½tsp chopped thyme ½tsp chopped sage ½tsp chopped parsley 150g breadcrumbs 100g chopped chestnuts 100g dried cranberries 100g chopped chicken livers salt and pepper 10 slices prosciutto METHOD Mix all the ingredients except the prosciutto in a large bowl and season well. Line a terrine with two layers of cling film, then add a layer of prosciutto ham, ensuring all the sides are covered. Fill the terrine with the mix, cover with foil and cook in a bain-marie in a preheated oven at 160C/Gas 4 for 45 mins.

Sweet Patisserie, Whitley Bay

by serving it with berries, cherries or oranges soaked in liqueur, and/or a crisp biscuit.

SERVES 4 INGREDIENTS 180g dark chocolate (min 64% cocoa solids) 8 egg whites pinch salt 20g caster sugar

METHOD Gently melt the chocolate in a bowl over a pan of simmering water (don’t allow the bowl to touch the water) or in a microwave. Once thoroughly melted, set aside to partially cool.

In a large bowl or stand mixer, whisk the egg whites and a pinch of salt at high speed until soft peaks are formed. Then, at a medium speed, gradually add the caster sugar until you have a slightly glossy smooth meringue mixture. Be careful to not over-whisk. With a large slotted spoon, gently and gradually fold in the melted chocolate using a figure of eight motion until there are no traces of egg white.

Spoon the mousse into glasses and refrigerate for 2 hours before serving.

NIC O L A S K L EIS T Bouchon Bistrot, Hexham

INGREDIENTS 750g potatoes 150g water 115g lightly salted butter 195g flour 5 eggs salt and pepper nutmeg METHOD Cook the potatoes in the oven on a bed of sea salt until tender, then crush with a hand masher. Next make the choux pastry: place the water in a pan with the butter. When the butter has melted, add the flour then whisk over medium heat until the mixture is ‘drier’.

Take the pan off the heat, leave it to cool slightly, then add eggs one by one. Whisk between adding each egg until all the eggs are incorporated into the mix. Season with salt, pepper and nutmeg to taste.

With the pastry mix still warm, fold in the potato pulp. Adjust seasoning. Transfer mixture to a piping bag and shape into small balls on parchment paper. Freeze the balls until needed. To cook, set a deep fat fryer to 180C, drop in the frozen balls and cook until golden.

Serve immediately or keep warm in the oven.

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COOK

Winter warmers Danny Parker, executive head chef at Fern, Jesmond Dene House, Newcastle, shares some festive favourite recipes Pictures: Nicky Gibson Christmas is all about indulgence, and the food I like to eat at this time of year is rich, hearty and warming. November and December are also the months when I like to sit down and really enjoy the experience of eating with friends and family; a time for generous portions because, well, if you can’t indulge yourself now, when can you?

All three dishes here are favourites of mine, and they mirror the accessible, neighbourhood-style food we enjoy serving at Fern. All three are both enjoyable to eat and enjoyable to cook, packed with flavour, hearty and warming.

I’ve selected these three recipes because they’re perfect for family gatherings or parties, not least because you can make all three in advance, which means you get to relax with your guests rather than slaving in the kitchen.

Add good wine, a fine cheeseboard and egg nog for the grown-ups, and you have all the ingredients you need for a shared festive meal which will warm both body and soul.

Have a wonderful Christmas, and remember, treat yourself!

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CELERIAC AND CHESTNUT SOUP WITH TURKEY CROQUE MONSIEUR SERVES 4 INGREDIENTS For the soup: 100g unsalted butter 2 onions, finely sliced 1.4kg celeriac, peeled, diced (1cm) 400g cooked vacuum-packed chestnuts 4 litres vegetable stock (extra may be needed while cooking) 550g whipping cream salt + fresh ground black pepper For the croque monsieur: 400g whole milk 1 bay leaf

1 sprig thyme 40g unsalted butter 40g plain flour 100g Colsten Basset stilton 2tbsp Dijon mustard 1tsp wholegrain mustard salt + fresh ground black pepper 4 slices sliced brioche 2tsp cranberry sauce 4 slices cooked turkey 50g Gruyère cheese, grated To serve: fresh nutmeg

METHOD For the soup: Melt the butter in a heavy-bottomed saucepan over a medium heat. Once melted, add the sliced onions and sweat until soft but not coloured. Add the celeriac and the chestnuts to the pan, season well and pour over the stock. Bring to a boil and simmer for 2530 mins until celeriac is soft, topping up with more stock if necessary.

Add the cream and bring the pan back to a boil. Remove from the heat and liquidise in batches until smooth. Pass the soup through a chinois.

Check the seasoning and adjust as needed.

For the croque monsieur: First, to make the stilton béchamel sauce, add the milk, bay and thyme to a saucepan and warm over a medium heat to infuse. In a separate pan over a low heat, melt the butter.

Once melted, add the flour and cook for 2-3 mins. Using a ladle and a spatula, add the infused milk to the butter and flour mixture (roux) one ladle at a time, ensuring the liquid is incorporated before adding the next ladleful to ensure the sauce has no lumps. Remove from the heat and stir in the cheese and mustards. Check the seasoning and adjust as required. Leave to cool to room temperature.

Place four slices of brioche on a work surface and spread with the stilton béchamel sauce. Add dollops of cranberry sauce to two slices. Top these two with sliced turkey and sandwich with the other two slices of brioche. Press lightly and grate Gruyère over the top of each sandwich. Bake at 200C/Gas 6 until the cheese melts and the sandwiches turn golden brown.

To serve: Warm the soup and whiz with a hand blender to add some air. Pour into bowls and finish with freshly grated nutmeg over the top.

Cut the croque monsieur into halves and serve on the side.

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COOK

BOEUF BOURGUIGNON WITH CREAMY MASHED P O TAT O E S A N D F E S T I V E RED CABBAGE SERVES 4-6 INGREDIENTS For the boeuf Bourguignon: 40g butter 1 tbsp oil 1.2kg ox cheek, diced 60g pancetta, diced 60g carrot, diced 1 leek, finely sliced 1 onion, finely sliced 16 silverskin onions 20 button mushrooms 2 cloves garlic, peeled and crushed 60g cognac or brandy 1 bay leaf 1 sprig thyme 375ml red wine 3 litres beef stock (approx.)

1 handful flat leaf parsley, coarsely chopped For the mashed potatoes: 1kg floury potatoes (I like Yukon Gold), peeled and chopped into chunks coarse sea salt 120g double cream 150g unsalted butter pinch nutmeg For the festive red cabbage: 1 red cabbage, sliced 1 red onion, sliced 70g light brown sugar 70g cider vinegar 150ml red wine 1 cinnamon stick 80g butter salt and freshly ground black pepper

METHOD For the boeuf Bourguignon: Begin by melting the butter with 1 tbsp oil in a stovetopproof casserole dish. Add the ox cheek and fry until well browned on all sides. Add the pancetta and cook until well coloured. Add the vegetables and garlic, and fry until browned. Drain off any excess fat, then carefully flame with cognac. Add the bay leaf, thyme, red wine and enough stock to cover the meat. Place a lid on the pan and transfer to the oven. Cook at 130C/Gas 2 for 2-2.5 hours. Remove the pan from the oven and leave to cool. Remove any fat from the top. Before serving, reheat to a safe temperature and finish by stirring in the chopped parsley.

For the mashed potatoes: Start by placing the potatoes in a pan and covering with cold salted water. Bring to a boil, turn down the heat and simmer very gently for 10 mins. In a saucepan, warm the butter and cream together without boiling. Increase the heat of the potato pan a little and simmer until the potatoes are tender. Drain in a colander, return to the pan and steam dry. Pass the potatoes quickly through a drum sieve or ricer (if you don’t have one, you can use a potato masher). Fold in the cream and butter mixture without overworking. Check seasoning, adjust as needed and add a pinch of nutmeg to finish.

For the festive red cabbage: Put all the ingredients in a large pan, season well and cook over a medium high heat. Bring to a simmer, cover with a lid, lower the heat and cook for around 45 mins, stirring occasionally. Remove the lid and continue cooking for 15 mins or until tender. Remove the cinnamon stick and serve.

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COOK

SPICED BREAD AND BUTTER PUDDING WITH CRÈME FRAICHE SERVES 4 INGREDIENTS 200g whole milk 200g double cream 1tsp allspice 2-3 (100g) eggs pinch salt 150g sugar 100g dark chocolate pellets 1 loaf shop-bought brioche, diced into large cubes 50g butter, melted crème fraîche, to serve

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METHOD In a saucepan, bring the milk, cream and allspice to the boil. Whisk together the eggs, salt and sugar. Temper the eggs by pouring the hot liquid over them and mix well. Off the heat, add the dark chocolate, mix well to ensure chocolate has melted. Place the brioche in a tray that fits it well (the brioche should come almost to the top). Pour over the melted butter. Pour over the chocolate custard and leave to soak for 30 mins. Cook at 130C/Gas 2 for 45 mins until just set. Serve with a big dollop of crème fraîche.

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The unique depth of flavour makes for an extraordinary culinary experience which you won’t forget. Cuts include sought after fillet, rib eye & sirloin steaks, among others such as traditional roasts & slow cook joints for amazing casseroles.

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31

CHEESE AND BOOZE

Hold the port!

Alternative christmas cheese and drinks pairings Looking for cheese pairings with a twist this Christmas? Whitley Bay cheesemonger and International Cheese Awards judge Hannah Bramble of Crosby Loves Cheese lists seven of her favourite cheeses and the perfect tipples to partner them with The age-old tradition of drinking Port with Stilton at Christmas was first enjoyed 300 years ago when the middle classes set the trend to show their wealth. This pairing lives on today, but there are many more incredible pairings that showcase this style of cheese. Chapel Down English sparkling wine is a surprisingly great pairing with Stilton-style cheeses including Stichelton, for example. Why not have a rummage through your drinks cabinet this Christmas and try out different drinks with your cheese board? Maybe you’ll find a new favourite friendship!

Here’s some inspiration!

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BRILLAT-SAVARIN This is named after French lawyer Jean Anthelme Brillat-Savarin, who became one of the most influential food writers of all time with The Physiology of Taste.

Pair it with: Hop Stingo from St Mars of the Desert Brewery.

Why it works: Brillat-Savarin is a triple-crème (made with full fat milk and cream) squidgy, alabaster cheese. Hop Stingo’s sharp, grapefruit notes cut through it, perking you up just as you’re submerged into the clotted cream flavour.

LANGRES Made in Champagne, this cheese might look like human brain tissue left out in the sun, but its wrinkly washed rind hides a soft, mellow gem of a cheese.

Pair it with: Thompson & Scott Noughty organic alcohol-free sparkling wine.

Why it works: Traditionally, a teaspoon of Champagne would be poured into the cheese’s dimple before it’s cut. Add Noughty instead, and its acidity and the butteryness of the cheese make this a true opposites-attract friendship.

AULD REEKIE This cheddar-like cheese draws its smoky, distinctly Edinburgh flavour from the whisky barrel shavings scattered over cheesemaker Alex Reid’s smokehouse floor.

Pair it with: Now in a Minute from Mad Dog Brewery Co. Why it works: While this cheese is tailor-made for a Royal Deeside single malt, you get a lovely umami jolt from this Welsh red ale’s citrusy hoppiness.

MORBIER This slightly elastic, semi-soft cheese is made in Morbier near the French-Swiss border, where traditionally the morning milk would be ladled into the vat and covered with a layer of ash, and the evening milk layered on top later.

Pair it with: Nikka From the Barrel Japanese whisky.

Why it works: You may think Nikka is better suited to whisky-smoked Auld Reekie, but its sweet aftertaste perfectly compliments the subtle fruitiness of the Morbier.

The result is little like a punchier – and yes, cheesier – crème caramel.

INGOT A lockdown creation by Martin Gott and Nicola Robinson, who took in the rare Golden Guernsey goats when the makers of Innes goat’s cheese retired, the name is drawn from a combination of their names – Innes-Gott: Ingot. Clever!

Pair it with: Allendale’s Anvil IPA. Why it works: Ingot, with its delicate rind and soft, light paste starts out creamy with slight lactic notes. Add the citrusy ale into the mix and it’s hard to know where the cheese ends and the ale begins. Lemon posset springs to mind.

STICHTELTON A Stilton-style cheese made on the edge of Sherwood Forest by Joe Schneider, unlike Stilton, this cheese is made from raw milk and all parts of it are edible.

Pair it with: Micro Switch porter from Hop Dots Brew Co. Why it works: This is a complex blue cheese with a buttery paste, and its grainy rind throws a point of difference into the porter’s treacly sweetness.

PEVENSEY BLUE Another lockdown concoction, this Gorgonzola-esque blue is made by Martin Tkalez and his partner Hazel Akehurst in East Sussex.

Pair it with: Millionaire milk stout from Wild Beer Co. Why it works: The salty, hazelnut bite and low level metallic notes from the cheese combine with this chocolate-caramel stout to create a sumptuous liquid pudding.

WHERE TO BUY Cheeses, chats, upcoming pop-ups: Crosby Loves Cheese, Whitley Bay www.crosbylovescheese.com

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DRINK

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BESPOKE GIFT BOXES AVAILABLE FROM £10 READY MADE BEER GIFT SETS, CUSTOM BEER GIFT BOXES, AND A RANGE OF LOCAL GIFTS TO SUIT ALL BUDGETS.....

FIND US INSIDE CENTRAL STATION, ON PLATFORM 12 (NEXT TO SAINSBURYS) @Centr_Ale

@centralebeer

Seeking festive tipples to suit everyone?

Try these…

@centrale_

EMAIL: contact@centralebeer.com • PHONE: 0191-2618468

GIFT PACKS FOR CHRISTMAS Available to order online:

www.anarchybrewco.com

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Drink and be merry ANARCHY BREW CO A stalwart of the North East’s craft brewing scene, Simon and Dawn Miles’ Anarchy brewery and tap at Benfield Business Park, Newcastle, hosts a range of events from brewery tours to gigs.

Brewing up to four times a week on a state-of-the-art 20BBL brew kit, the team produces a range of core beers, from crisp Blonde Star ale with notes of lemon, grapefruit and passion fruit, to the session IPA Citra Star, and the mosaic pale ale Cult Leader. There is an eclectic mix of seasonal and one-off beers in can and keg, you can buy online from the website and at good bottle shops, and a ticket for a brewery tour and tasting would make the ideal gift for any craft beer fan. www.anarchy-brew-co.myshopify.com CARRUTHERS & KENT Newcastle enoteca Carruthers & Kent is a thriving wine and bottle shop, deli and wine bar; a place to sample great wine, purchase a few bottles ahead of the festive season, and learn all about it before sharing the wisdom with your friends and family. Co-owners Mo O’Toole and Claire Carruthers are experts in curating wine and selecting the perfect bottle for any menu or occasion. The shop was recently runner-up in Decanter’s Local Wine Shop of the Year award and the team travels extensively to source great wines from around the world. They also offer a range of tapitas or small bites, cheese and butcher’s boards with breads, crackers and condiments. Elmfield Road, Gosforth, Newcastle NE3 4AY, tel 0191 213 1818, www.carruthersandkent.com

DRINK

CENTRALE CentrAle in Newcastle Central Station is the quintessential bottleshop, packed with bottles, cans, gift boxes and more.

Bruce and daughter Ellen stock a huge range of local beers, spirits, snacks and chocolate and are happy to help you choose gifts or something for yourself.

Local favourites feature alongside special one-offs and there’s always something new to try. Platform 12, Central Station Newcastle, NE1 5EW, tel 0191 261 8468, www.centralebeer.com MUCKLE BREWING Muckle Brewing in Hadrian’s Wall country has built a passionate following for its big flavours and consistently high quality beers. This garden brewery run

by Tom and Nicola Smith is renowned for its unfiltered, naturally carbonated bottle-conditioned beers. Available from various stockists and markets across the region, a new online shop will open soon, stocked with bottles and gift packs perfect for the festive season. www.mucklebrewing.co.uk

3a Elmfield Road | Gosforth | Newcastle upon Tyne | NE3 4AY

Tel 0191 2131818

www.carruthersandkent.com

Opening times for December - Sunday Monday* 12-5, Tuesday, Wednesday and Thursday 12-6, Friday, Saturday 12-9 * Open on Mondays in December only

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GIFTS

It’s a wrap Come Christmas, Jane Pikett likes to whiz round her friends delivering jars and boxes of all manner of homemade foodie loveliness. This year, she’s making lightweight goodies to post. Here are some ideas you can try too…

C H O C O L AT E W I T H B E R R I E S , P I S TAC H I O S A N D E D I B L E G O L D SERVES 4 INGREDIENTS 500g 70% dark chocolate, chopped; 25g freeze-dried cranberries/ raspberries, chopped; 25g pistachio nuts, roughly chopped; ½-1 sheet edible gold leaf METHOD Line a baking tray with greaseproof paper. Gently melt the chocolate until smooth in a bowl over a pan

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of simmering water (don’t allow the bottom of the bowl to touch the water). Pour chocolate onto the lined baking tray and spread evenly. Sprinkle over berries and nuts and use tweezers to arrange pieces of edible gold leaf over. Place the tray in the fridge and leave to set for 1 hour or until hard. Break into pieces, wrap in cellophane and tie with ribbon.

This year, more than ever, we can’t help but feel even more excitement towards the festive season after so many cancelled plans last year. In true Jesmond Dene House style we will be planning a Christmas to remember from cosy getaways in our boutique bedrooms, to Festive Afternoon Tea’s in the Great Hall in front of the log fireplace, or a 7 course NYE Tasting Menu.

EAT, MEET, DRINK & CELEBRATE AT FERN WITH FAMILY, FRIENDS OR COLLEGUES OVER THE FESTIVE PERIOD. Fern Dining Room & Bar will be open 7 days a week serving afternoon tea and dinner throughout December including serving our famous traditional roasts on Boxing Day & New Year’s Day. We also have private dining rooms available for those looking to make the celebrations a little more special with lunch and dinner packages with festive cocktails on arrival, Christmas crackers, coffee & mince pies.

FESTIVE EVENTS Jesmond Dene House Christmas Market Join us in The Great Hall on Sunday 5th December for our very own Christmas shopping market with stalls ranging from food and drink to local craft companies and boutique stores.

Tickets are £4 per person to include a glass of mulled wine.

Festive Afternoon Tea In The Great Hall on Sunday 12th & 19th December. Tickets are £38 per person to include a glass of fizz and live festive music.

New Year Beat the crowds of the city centre and celebrate the arrival of the New Year at our house with a relaxed 7 Course Tasting Menu in Fern Dining Room & Bar. £75 per person with Champagne & Canapes on arrival.

Pre booking is essential.

FESTIVE ACCOMMODATION Dinner, Bed & Breakfast from £199 per double room

JESMOND DENE HOUSE - Jesmond Dene Road – Newcastle – NE2 2EY T: 0191 212 3000

E: info@jesmonddenehouse.co.uk

W: www.jesmonddenehouse.co.uk

GIFTS

Delicious Homemade Food & Cakes, with Daily Specials Breakfast served until 12 noon.

Hot and cold sandwiches, toasted paninis, wraps, jacket potatoes and more.

A selection of homemade cakes and tray bakes - gluten free/vegan options available.

MEAL DEAL Any cold sandwich, crisps and pop or water £4.50 KIDS MEAL DEAL Any cold sandwich, crisps, a piece of fruit and a fruit shoot £3.50

Open 7 days

Mon-Fri 8am-4pm Sat & Sun 9am till 4pm

T: 01661 823902 M: 07715 841163 www.janskitchen.co.uk

13A Bell Villas, Ponteland, NE20 9BD

F L AVO U R E D S A LT S Pack in jars or test tubes sealed with corks SEAWEED 100g coarse sea salt + 3 sheets nori Whiz in a food processor until combined COFFEE SALT (SERIOUSLY!) 100g coarse sea salt + 1 tbsp coarsely ground coffee Mix in a food processor. Gorgeous rubbed into steak (honestly!).

VANILLA SALT 100g coarse sea salt + seeds from 1 vanilla pod Whiz in a food processor for 1 min. Sprinkle over chocolate mousse before you put it in the fridge to set.

DIY COOKBOOK

The countdown to Christmas has officially started at the Blackbird, with seasonal dishes, party plans and a festive tipi on the way.

And why not join us to bid goodbye to 2021 in style?

We’ll be celebrating New Year’s Eve with live music, fireworks and delicious food, before starting 2022 the right way as the Ponteland Wheelbarrow Race returns on 1st January.

www.theblackbirdponteland.co.uk

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I recently sent my son and his girlfriend a smart chef’s notebook, starting it off with some favourite recipes. He didn’t even notice its arrival, but she loved it. I did think, while writing the recipe for melting moments (from Blue Peter, c.1976) that the book will likely outlive me, a relic of my appalling handwriting, puzzling my daughter-in-law and I hope my grandchildren with its weights in pounds and ounces and illegible ingredients lists.

I expect she will add her own recipes and pass it down, as my mother wrote in a lined notebook which I added to and still have.

A nice addition to a Christmas homemade food parcel.

GIFTS

AU N T B ’ S FA M O U S F U D G E INGREDIENTS 50g unsalted butter; 450g granulated sugar; 3 tbsp golden syrup; 397g tin condensed milk; 1 tsp vanilla essence METHOD Line a 20cm square oven tin with greaseproof paper.

Rinse a heavy-based pan with cold water. Add butter, syrup and sugar to the pan, heat gently until sugar is dissolved. Add condensed milk and boil steadily for 15-20mins until it forms a ball when tested in cold water.

Remove from heat, add vanilla essence and beat with an electric whisk for 5 mins or so until thick and creamy. Pour into the oven tray to cool. You may, at this point, wish to sprinkle over some Christmassy loveliness, such as a few bits of gold leaf or edible stars. When cool, cut into chunks and place in cellophane bags tied with ribbon.

From trawler to table for the finest fresh fish

BEST QUALITY SHELLFISH, SEAFOOD AND FRESH FISH

Chirton Fisheries Tel: 0191 261 2026 26/27 Grainger Market, Newcastle, NE1 5QG

H OT C H O C O L AT E & M A R S H M A L L OW GIFT JAR Take a Kilner-type jar, fill 2/3 with hot chocolate powder and top with the mini marshmallows from the recipe below.

Tie with string and a stick of cinnamon MARSHMALLOWS - INGREDIENTS 2 tbsp gelatine; 2 egg whites; 400g caster sugar; 1 tbsp golden syrup; ½ tsp lemon essence; pink food colouring (optional); 50g icing sugar; 25g cornflour METHOD Line a roasting tin or any large, deep square or rectangular dish with cling film and brush with a little sunflower oil.

Put 125ml water in a small bowl, sprinkle gelatine over and leave to stand for 15 mins. In a mixing bowl, whisk egg whites until stiff. Mix sugar and syrup in a saucepan, add 125ml water and heat gently, stirring, until sugar dissolves. Boil until mixture reaches hard ball stage - 120C/250F on a sugar thermometer.

Meanwhile, stand the gelatine bowl over a pan of hot water and stir until gelatine has dissolved.

When the syrup is ready, take the pan off the heat and stir in the dissolved gelatine. Whisk this mixture into the egg whites, adding lemon essence and food colouring, until thick and foamy. Pour into the prepared tin and leave for 24 hours. When set, turn out onto a surface and cut into small cubes. Mix the icing sugar and cornflour in a bowl and roll the marshmallows in it. Leave in a single layer on a baking sheet at room temp for 24 hours then add to jars.

GYROS - WRAPS - PLATTERS - SALADS - FRIED HALLOUMI BITES

VEGETARIAN, GLUTEN FREE AND MEAT OPTIONS ARE AVAILABLE ALL DIETARY AND ALLERGY REQUIREMENTS CATERED FOR

EAT IN OR TAKEAWAY / LICENSED TO SERVE ALCOHOL

Grainger Market - Unit 12-13, Alley 1, Newcastle NE1 5QG

ALSO FIND US AT: Stack Newcastle, Stack Seaburn, By the River Brew Co, Tynemouth Market, Quayside Market, Jesmond Food Market and many more!

Follow us on Facebook and Instagram Acropolis Grainger Market to learn more about our menu and offers * CELEBRATING 5 YEARS OF PROVIDING AUTHENTIC GREEK STREET FOOD *

w w w. a c ropol i s - street- food. co. u k appetitemag.co.uk

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KITCHEN KIT

Present perfect Panicking about Christmas? Relax... this is our editor’s ultimate foodie gift guide...

SEAS-ONAL CHIC! For the ultimate foodie Christmas decoration, discarded oyster shells are used to make this spectacular giant ball decoration. The shells are attached to a wicker frame and suspended on seagrass and it’s top of the editor’s Christmas list! £48 at RE, Bishops Yard, Main Street Corbridge, NE45 5LA, tel 01434 634 567, www.re-foundobjects.com

CHOCOLATE JOY The Chocolate Gallery in Morpeth is home to a divine range of handcrafted artisan chocolates, beautifully decorated, boxed and available to buy online and in store.

The Christmas range includes a selection of seasonal loose chocolates so you can create your own selection box, beautifully giftwrapped for you. Our favourites include pistachio pralines, gin truffles, and salted caramel dessert cups. Too tempting! Chocolate Gallery, Oldgate, Morpeth NE61 1PY, tel 01670 505 481 www.thechocolategallery.co.uk

CHEERS! Muckle Brewing gift packs of artisan bottle conditioned beers are available at farmers markets and events leading up to Christmas.

Check out the brewery’s website and social media for your opportunity to choose which Muckles you would like to gift the beer lovers in your life. www.mucklebrewing.co.uk

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CIAO, BELLA! Treat your festive visitors to these indulgent Aragostine Gianduja Italian biscuits; crisp pastry lobster tail shells filled with chocolate and hazelnut cream, baked in Abruzzo. One item from a range of deli goods, wines and spirits, they’re £3.75 at Carruthers & Kent Elmfield Road, Gosforth, Newcastle, NE3 4AY, tel 0191 213 1818 www.carruthersandkent.com

HAMPER TIME An expertly curated hamper, or one you make up yourself, is a great Christmas gift, and if you fill it with local or themed (e.g., French or Italian, seafood or meat, jams and preserves) you can design it specifically for the recipient. This collection is part of a selection at Deli Around the Corner, where hampers are a speciality. Deli Around The Corner, Hotspur St, Tynemouth NE30 4EE, tel 0191 259 0086 www.thedeliaroundthecorner. co.uk

IN A PICKLE Northumbrian Pantry’s The Tower deli selection offers a relish, pickle and chutney selection in a lovely Dunstanburgh Castle-themed gift box. Meanwhile, the Christmas cheese pairing selection includes Christmas Chutney, Spiced Apricot Chutney, Pear & Ginger Chutney. Shop online at www.northumbrianpantry. com

Christmas Fayre Lunch

1 course £14.95 3 courses £20.95

Christmas Fayre Dinner

1 course £16.95 3 courses £25.95 Adult £74.95 Children (under 12) £20.95

Christmas Day

NEW YEARS EVE FULL MENU AVAILABLE NO EARLY BIRD FROM 5PM

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KITCHEN KIT

ALL ABUZZ 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

This lovely hamper from the Travelling Bee Company includes a jar of Provence lavender honey, which is one of the finest honeys in the world, a pair of lavender-infused hand-rolled natural beeswax candles, a lavender, camomile and lemon balm organic soap, and lavender and lemon organic hand balm, all in a beautiful handmade wicker basket. It’s one of a selection of lovely gifts which start at just £4.50 at www.travellingbee.co.uk

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

PIZZA LOVERS!!!

Your favourite pizzas are waiting for you in Grainger Market, Alley 4

Treat yourself with a large slice £2.50 or even better with a huge 18” pizza £14 ...because everyday is a pizza day!!

Choose from - Margherita and mini calzone £2 Salamino/ham and mushroom/vegetable/sausage & onion £2.50 The market will be open for additional trade from 11am to 4pm on the following Sundays: 28th November, 5th December 12th December and 19th December Additionally every Thursday from the 2nd December until 23rd December from 9.30am until 7.30pm

Pre-order via our Facebook PIZZA SLICE Newcastle Open Monday - Saturday 9.30am - 4.30pm

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FESTIVE FARE

CHOCS H’AWAY!

Let Kork take the stress out of Christmas planning with a gourmet hamper. Starting at £30, the hampers are filled with award-winning artisan cheese, charcuterie and accoutrements.

You can add the perfect bottle of natural wine to your hamper, which can be pre-made ready for collection from the store or for local delivery. Or the team will post one to a faraway loved one for you. Kork, Whitley Road, Whitley Bay NE26 2NE, tel 07929 423 918 www.korkwineanddeli.com

Christmas handmade treats from Newcastle-based North Chocolates include a new dark Christmas pine tree, and dark Gingerbread Crush with ginger crumble, nutmeg and clove. There’s dark Retro Rum & Raisin, milk Gingerbread Crush with ginger crumble, nutmeg and cloves, and Caramel Rum & Raisin with rum punch and festive fruit.

Gift Boxes are available on the website. Stocked in shops regionwide and online at www.northchocolates.co.uk

KITCHEN KIT

BEANS MEANS…

For a really unusual gift, give the coffee-lover in your life an experience to remember with a Speciality Coffee course from Baristocracy Coffee. Courses start at £25 and are great fun as well as highly instructive. Baristocracy, Unit 2, Larch Court West Chirton North Industrial Estate, North Shields, NE29 8SG, tel 07908 007 726, www.baristocracycoffee.com

CHRISTMAS FANTASTIC This festive hamper selection from Pranzo pizzeria and deli includes a selection of pastas, pesto and sauces, sweet treats, drinks and snacks. You can buy a hamper box for £7 at Pranzo and fill it with your choice of goods, or get the team to choose for you.

This selection comes to £48. Pranzo, Station Road, Whitley Bay NE26 2RA, tel 0191 676 7062, www.pranzotapasbar.com

TRUFFLE NO TROUBLE If you can’t indulge yourself at this time of year, when can you? These truffle sticks are superb and quite the treat for you or for a foodie stocking filler. An earthy flourish of French truffle oils and Italian truffle pieces conspire to make this a truffle experience you will savour. £11.50 at Il Piccolo St Helen’s Street, Corbridge, NE45 5BE tel 01434 634 554, www.ilpiccolo.co.uk

SUGAR AND SPICE...

Now’s the time to treat your sweet-toothed loved one (or yourself indeed!) with a hamper of magical handmade patisserie by Emma Carlton at Sweet Patisserie. This selection includes The Best Christmas Pudding £4.50-£20; Black Forest bouche de Noel *(order only); Limoncello curd pavlova *(order only); assorted boozy jams, £4.95 each; Mr. Todiwala’s Wild Boar Pickle £6.95; Kruidnoten & Palmier biscuits £3.50; Angel Brownie boxes £17.50; and galette de rois *(order only) Order via sweetpatwb@gmail.com and at the shop: Sweet Patisserie, Park View, Whitley Bay, NE26 3QW www.instagram.com/sweetpatwb/

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‘When it comes to quality and taste, you’ll find our honey travels well!’

The Travelling Bee Company is a family run business, and we pride ourselves on delivering natural, unprocessed honey.

As well as our own honey, we work with select beekeepers across the world that share the same values as we do and showcase their honeys.

In this beautifully packaged trio, we have a selection of the very best of British honey.

1 North East Wild Flower Honey 1 Scottish Heather Honey (Awarded 2 stars at the Great Taste Awards 2021) 1 Soft Set Wild Flower Honey

www.travellingbee.co.uk Tel: 07884 422992 Email: travellingbecompany@gmail.com Find us on:

Christmas Gifts & Cheeseboards plus lots of Christmas goodies in store.

• Fabulous selection of cheeses to choose from • A wide selection of bespoke hampers • Christmas order form now online or in-store 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.thedeliaroundthecorner.co.uk

Appetite Weekly newsletter Be part of the club!

Receive the latest news, recipes, offers and more fresh from the Appetite kitchen in your email inbox every Friday morning.

Sign up to Appetite Weekly at linktr.ee/appetitemaguk

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TRENDS

How we eat now Jane Pikett delves into the food trends likely to dominate 2022. Be there or be square, people!

I can hear our reader sigh at the sight of that word. Trends! Who eats according to trends? Well, no-one with any self-respect is going to allow the food on their plate to be determined by fashion, but it is interesting to see what’s grabbing foodie folk right now.

First up, it’s plant-based. Love the vegan movement or loathe it, it’s here, and if COP26 taught us anything, it’s that a plant-based dish generally has a lower carbon footprint than the alternative.

Having said that, if your idea of vegan is feasting on imported mangoes and avocadoes every day, your carbon footprint is arguably more impactful than the person who buys their meat and dairy direct from the farmer down the road.

If you do want to eat plant-based in the region, we highly recommend (among others) Little Green in Sandyford, Newcastle; The Ship in Ouseburn; and Scream for Pizza on the Quayside (omnivores also welcome); and The Feathers Inn, Hedley-onthe-Hill (ring ahead to check on vegan options). These last two illustrate another trend, which is the rise of the flexitarian; ‘plantcurious’ (ridiculous term!) eaters who aren’t ready to go entirely plant-based. These people are driving demand for high-quality

TRENDS

meat, fish, dairy and eggs, which is good news for producers.

While we’re talking about the environment, the nation’s patience with food waste is running out, and a great example of how we can better use resources is presented by REfUSE – a social enterprise in Durham which every month intercepts around 12 tonnes of food that would otherwise go to waste from retailers.

This is redistributed at a pay-as-you-feel community café and restaurant in Chester-le-Street, REfUSE’s private catering arm Conscious Kitchen, partnerships with other charities, and the Waste-Not Box delivery scheme (www.refusedurham.org.uk).

On the flip side, however, the nation’s pandemic-driven obsession with home-delivered food is still growing. We’re not just talking about takeaways, but the demand for grocery (often single items) deliveries within the hour, meal kits in the post, and more. It ain’t pretty, people!

Now let’s turn to breakfast, and our consumption of eggs has risen 68% in the last year, largely attributed to people working from home and spending more time over breakfast. This seems to be to be a very fine thing, so to enjoy the Appetite team’s latest breakfast favourite, take one crusty bread bun per person, slice off the top and hollow it out, lay a slice of ham in the cavity, half fill with grated cheese, break in an egg, drizzle over a teaspoon of cream, scatter over more cheese, cover with foil and bake for 25 mins at 180C/Gas 4. Yes, you can thank us later for that one…

Another favourite at Appetite HQ, and a trend which shows zero sign of slowing up, is bao buns. These warm, fluffy, sweet doughy buns are divine stuffed with lovely things such as BBQ pork, glazed mushrooms, and even chocolate. Our favourites are served up at Bao Bar on Chillingham Road, Newcastle.

Next up on the fast-growing non-dairy ‘milk’ aisle in your supermarket is potato milk. Low in sugar and saturated fat, it’s set to dominate coffee shop menus and could overtake oat and nut milks in popularity. Other food trends include umami flavours, craft pre-batched bottled cocktails, and climatarianism – a diet focused on reducing your carbon footprint.

Here’s to 2022!

A brand new neighbourhood public house offering local farm to table inspired food and creative cocktails with warm rustic interiors and a garden filled with plants and glowing lights.

All ingredients are locally sourced from both the land and sea.

3 Clayport Street, Alnwick, Northumberland, NE66 1LA

Lunch - Dinner - Sunday Lunches

Tel: 01665 517330

Booking now for our Festive set menus for Christmas parties and Christmas Day

hello@adamandevealnwick.co.uk www.adamandevealnwick.co.uk

Northumbrian PANTRY

The perfect treat for your friends, families, customers, or even colleagues to enjoy with their favourite foods.

Order from our online pantry www.northumbrianpantry.com

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.

Handcrafted artisan chocolates. Quality chocolate, beautifully presented.

7 Oldgate, Morpeth NE61 1PY Tel: 01670 505481 • www.thechocolategallery.co.uk

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SPECIAL FOCUS

Il Piccolo, Corbridge

Country living

Restaurant | Wine Bar | Deli/Gelateria

Bespoke Hampers and Gifts, Winter Menu

Take a winter walk along the river, pop into the independent shops, eat great food, buy top quality produce, and relax in Corbridge

St Helen’s St, Corbridge NE45 5BE | 01434 634554

www.ilpiccolo.co.uk

Coffee, Tea, Cakes & Scones...

Market Place, Corbridge, Northumberland, NE45 5AT

IL PICCOLO This family-run restaurant, wine bar and deli is a major draw for visitors to Corbridge. Here you will find chef patron Emanuele Orto working with the best seasonal ingredients to create his trademark authentic Italian dishes. Emanuele also sources wonderful Italian produce for the deli, which is always full of intriguing ingredients.

Superb bespoke hampers filled with the best Italian and Northumbrian produce make for wonderful gifts, while a new and highly imaginative menu is now being served throughout November and December. St Helens Street, NE45 5BE, tel 01434 634 554 www.ilpiccolo.co.uk

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FRESH COFFEE • DAILY SPECIALS • MADE TO

SPECIAL FOCUS

Serving Corbridge and its visitors since 1979 Licensed - so why not enjoy a glass of wine with your lunch!

11 Watling Street, Corbridge NE45 5AG Tel: 01434 634425 Open 7 days

FRESH COFFEE • DAILY SPECIALS • MADE TO

HOMEMADE • HOT FOOD • SCONES • CAKES • SOUPS

HOMEMADE • HOT FOOD • SCONES • CAKES • SOUPS 7 n eek pe w O sa y da

J.D. HALL BUTCHERS When we’re in need of a bit of advice and a chat with a friendly butcher, we visit the team at J.D. Hall Butchers on Hill Street. In addition to supplying some of the region’s best restaurant kitchens, they are always on hand with advice and knowledge regarding the excellent range of produce, which is sourced from the best farms across the region and skillfully prepared daily.

Hill Street, Corbridge, NE45 5AA, tel 01434 632 005

Massey’s tea room

Homemade Soup, Scones, Cakes & Quiche Dairy Free, Gluten Free and Vegan Menu 26 Middle Street, Corbridge, NE45 5AT Tel: 01434 633130 www.masseystearoom.co.uk

J.D HALL BUTCHERS Purveyors of Fine Foods

MASSEY’S TEA ROOM The homemade cakes at this welcoming traditional tearoom are the stuff of legend, always beautifully displayed and so delicious it’s nigh-on impossible to stop at one slice. Before your cake, be sure to try the extensive lunch menu, of which the homemade soups and scones are highlights. Middle Street, NE45 5AT, tel 01434 633 130 www.masseystearoom.co.uk

Locally sourced beef & lamb * pork * poultry * burgers & grill sticks British rose veal * game * offal * dry cured bacon and ham good variety of homemade sausage * cheese pies and pastries * specialities/condiments ORDERS FOR CHRISTMAS POULTRY - FARM TURKEYS, FREE RANGE BRONZE TURKEYS, CROWNS, GEESE, DUCKS, CHICKENS & GAME. • SUPPLIERS TO RESTAURANTS & HOTELS • 2 Hill Street, Corbridge, Northumberland, NE45 5AA Tel. 01434 632005 | www.castlebankbutchers.co.uk Open: Mon 7am - 1pm, Tue -Fri 7am-5pm, Sat 7am-1pm, Sun Closed

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SPECIAL FOCUS

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@spokeskitchen

TEA AND TIPPLE At the heart of Corbridge in the Market Place, Tea & Tipple buzzes with locals and visitors who gather for light lunches, excellent scones, beautiful cakes, coffee and a friendly, welcoming atmosphere. There’s a reason why it’s always busy, so and once you’ve been you will go back. Market Place, NE45 5AW tel 01434 632 886, www.facebook.com/ thewatlingcoffeehousecorbridge

WATLING COFFEE HOUSE Watling Coffee House is a Corbridge institution, occupying its quaint corner site for more than 40 years. The talented team serves excellent homemade food here, including soups and quiches, light lunches, gorgeous cakes and traybakes, alongside top quality tea and coffee as well as wine.

Open seven days a week. Watling Street NE45 5AG, tel 01434 634 425 www.facebook.com/ thewatlingcoffeehousecorbridge

O

SPOKES KITCHEN This family-run coffee shop draws a happy mix of cyclists, walkers, visitors and locals plus their four-legged friends for breakfast, brunch, lunch, delicious cakes and coffee. The menu focuses on fresh, locally sourced produce and changes with the seasons, while the organic Fairtrade coffee and Suki loose leaf tea are worth the journey on their own. Watling Street NE45 5AH, tel 01434 394 180 www.spokeskitchen.com

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locally sourced produce seasonal menus & barista specials bike, dog & family friendly the best new food business in northumberland

find us here 2021

spokes kitchen

bring this ad on your first visit to receive l0% off your bill

Watling Street Corbridge

NE45 5AH

WINNER

BEST NEW FOOD BUSINESS

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///yummy.amplifier.version

if you lose signal on your walk or ride! #3words

COMPETITION

Win a break for two in lovely Northumberland AT ST MARY ’S INN, NEAR MORPETH St Mary’s Inn, Morpeth is offering one lucky Appetite reader the chance to win a luxury break including dinner, bed and breakfast for two at this lovely inn set in the heart of the beautiful Northumberland countryside.

To enter, visit www.appetitemag.co.uk/win and fill in the entry form.

Closing date for entries January 6, 2022

St Mary’s Inn, which re-opened earlier this year under new ownership, is the perfect place to escape into the Northumberland countryside, with luxurious bedrooms and a stunning menu of local, seasonal produce.

Open daily for breakfast, lunch and dinner, the restaurant at St Mary’s Inn offers a family-friendly menu of British pub staples alongside a more adventurous à la carte menu featuring seasonal produce prepared by the talented team of chefs.

Warming autumn staples include twice-baked cheddar cheese soufflé,

and black pudding and haggis scotch eggs. You’ll also find lamb hot pot, braised beef, and a gorgeous sticky toffee pudding on the menu throughout the colder months.

Beautifully finished bedrooms provide a relaxing place to unwind after a day exploring the best of Northumberland, each featuring comfortable beds, neutral tones and antique furniture.

Nearby, explore the historic castles of the Northumberland coast, and the foodie delights of towns and villages such as Amble, Craster and Morpeth.

Terms & conditions The prize is for the winner and a guest (two adults sharing one room) and cannot to be given away as a gift. The date of the prize is to be arranged directly with St Mary’s Inn and is subject to availability (to be taken before December 2022). The prize is nontransferable and there is no cash alternative. All drinks and extras to be paid for. The winner will be drawn at random and notified within three days of the closing date.

St Mary’s Inn, St Mary’s Lane, St Mary’s Park, Morpeth, NE61 6BL, tel 01670 641 111, www.stmarysinn.co.uk

appetitemag.co.uk

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LAST WORD

AT

R IVERVIEW PATISSERIE & BAKERY AVAILABLE FROM 1ST - 23RD DECEMBER Available as a takeaway on Christmas Eve

3 Courses - £15.00 Starters

Choose from Soup of the day / Traditional Pate / Prawn Salad

Mains

Choose from

Traditional Roast Turkey served with seasonal vegetables, roast potato & parsnips, plus all the Christmas extra’s Lamb Shank festive style hot-pot, served with seasonal vegetables Nut Roast (Vegetarian or Vegan) (N) (V) served with seasonal vegetables & veggie gravy

Desserts

Christmas Pudding with rum sauce Christmas Loaded Brownie with chocolate sauce Jingle Berry Torte with whipped cream & forest fruit sauce Finish with tea or coffee, a sweet mince pie and Christmas cake!

TEL: 01207 563 668 TO BOOK YOUR TABLE

14 River View, Blackhall Mill, Chopwell, NE17 7TL Tel: 01207 563668 OPEN 7 DAYS & Dog Friendly

50 appetitemag.co.uk

Rudolph E VER YONE ’S FAVOURIT E REINDEER ’S L IFE ON A PL AT E ( AND NOSEB AG) Let’s start at the beginning, how do you like your carrots on Christmas morning?

At last... my chance to bust the myth that we reindeer live on carrots. We don’t, because we only have a bottom row of teeth, so we can’t eat them. Goodness knows why you humans keep leaving them out on Christmas Eve! Santa ends up having to eat them all while we polish off the mince pies for him (we definitely get the better deal).

Oh! That’s a shock. So what’s your go-to guilty pleasure at Christmas? Baked Alaska, naturally. It’s our national dish, after all!

What do you like for Christmas dinner? I’m currently following a delicious plant-based diet of herbs, ferns, grasses, and the shoots and leaves of carefully selected shrubs and trees. Being a sophisticated type, I particularly enjoy a fricassé of birch with a side of moss purée and deconstructed willow.

What can I find in your home feed store right now? I’m on a health kick, so it’s full of the sort of health-giving lichen and fungi favoured by my very trendy Californian cousin, the caribou. They’re always coming up with new wellness trends, and the LA Caribou calorie counter is top of my Christmas list.

What’s your favourite flavour combination? Venison steaks with blackberry sauce always hit the spot, but don’t tell my ‘deer’ cousins or I’ll be off their Christmas card list...

What’s your least favourite food? Oddly enough, for an animal who loves his puddings, I’ve never been terribly taken by mousse of any kind. Maybe it’s something to do with the name...

What’s your favourite food shop? Well, Iceland, naturally, not that there are many branches out here on the tundra.

We hear you like your food. How far do you have to walk to work off the calories? I don’t... I fly! It’s marvellous for the metabolism!

• Rudolph and his pals are planning a worldwide comeback tour in December. Details of their Christmas Eve appearances are online

T HE NE X T APPE T IT E IS OU T JAN 1 7, 20 2 2

K EEP U P TO DAT E O N L I N E AT WWW. APPE T I T I EMAG .C O.U K AND F OL LOW @ APPE T I T EMAG U K O N T WI T T ER , FACEBO O K AN D I N S TAG R AM BE T HE F I R S T TO K N O W WHEN APPE T I T E I S AVAI L ABL E BY SI G NI NG UP TO O U R EMAI L S AT L I N K T R .EE /APPE T I T EMAG U K

INDULGE IN

LUXURY

THIS CHRISTMAS.

THIS YEAR, HAVE A CHRISTMAS TO REMEMBER WITH OUR 3-NIGHT LUXURY STAY. Beautifully adorned with glistening Christmas decorations, sparkling trees and warming open fires, our beautiful boutique hotel boasts the perfect setting to eat, drink and be merry this Christmas.

Join us on Christmas Eve and indulge your tastebuds in a delicious selection of seasonally inspired dishes throughout your stay; from a uniquely flavoursome and locally sourced dinner to a sensational Christmas Day lunch, and beautiful Northumberland breakfast. And, with our new Festive Afternoon Tea available in the Drawing Room, there’s plenty to celebrate with loved ones, this year.

TO EXPLORE OUR DECEMBER PACKAGES, AND MENUS, PLEASE VISIT WWW.WALWICKHALL.COM

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

THE LUXURY DESTINATION IN THE HEART OF NORTHUMBERLAND Recently refurbished with comfort in mind, ST MARY’S INN is the perfect staycation for couples, families or for the business traveller, with dog friendly rooms available.

Whether you are looking for fine dining or a quiet drink, or a more exclusive event, we have the space and the desire to accommodate your every need.

Give us a call on 01670 641111 or visit our website, www.stmarysinn.co.uk

WE HAVE PLENTIFUL ROOM AT THE INN FOR YOUR CHRISTMAS PARTY - GIVE US A CALL TO FIND OUT MORE!

St Mary’s Lane, St Mary’s Park, Morpeth, Northumberland, NE61 6BL 01670 641111 | hello@stmarysinn.co.uk www.stmarysinn.co.uk