Dales Life Autumn 2019

FREE Autumn 2019

ANTIQUES | FOOD | INTERIORS | WILDLIFE | GARDENS

PINE MARTENS ARE BACK 1

Simple preserves to make • Comfort food for chilly nights Bright and beautiful berries for autumn colour Dazzling Art Deco brooches | AUTUMN 2019 | Dales Life

County Kitchens (Leyburn) Ltd

yorkshire-kitchens.co.uk

Suppliers of beautiful kitchens, bathrooms & bedrooms

Showroom: Belle Vue Offices, Market Place, Leyburn, North Yorkshire DL8 5AW Open: Monday to Friday 9am-5pm, Saturday 10am-1pm Please ask for our complimentary brochure. Telephone: 01969 624274 2

| AUTUMN 2019 | Dales Life

USE IT OR LOSE IT editor’s picks raditional retailers are under threat as never before.

In York old-established businesses seem to be disappearing every week, and it’s the same story in most of our Northern towns and cities. The giant internet retailers are decimating our high streets.

Here in the Dales we’ve been lucky – so far, at least. We still have a huge variety of forward-thinking independent businesses offering friendly personal service, expert advice and quality products second to none: fine food and drink, elegant interior design, up-to-the-minute fashion, exciting contemporary artwork, cutting-edge beauty products and much, much more.

Do we really want to lose all this? Because if we don’t support our local shops and high streets then lose them we most certainly will. And once they are gone they’re very unlikely to return.

LOCAL HEROES Right from the outset Dales Life has been on a mission to support Dales businesses, and we know that most of our readers are as enthusiastic as we are about the wealth of local talent and enterprise on their doorsteps. So think twice before you buy something online from a faceless internet corporation.

Often you’ll find you could have bought it from a local independent retailer for the same price or less – and probably had a much more enjoyable experience doing so.

In this issue you will discover a great selection of innovative local independent businesses. So please remember to mention Dales Life if you do pay them a visit.

HAVE YOUR SAY What are your views on helping high street businesses flourish – or any of the other topics in this issue for that matter? Write in or email. The best contribution will win a bottle of bubbly!

Sue Gillman Editor

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THERE’S MORE…

DON’T MISS OUT!

Visit daleslife.com for dozens more recipes, restaurant reviews, gardening tips and wildlife features, all free to read online.

A subscription to Dales Life means you’ll never miss another issue – and it makes a great gift for friends and relatives too!

STAY IN TOUCH Follow the @Dales_Life Twitter account for Dales news and views, plus sneak peeks at forthcoming issues.

Dales Life | AUTUMN 2019 |

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CONTENTS

AUTUMN 2019

9 LIFE STYLE

Inspiring ideas for your home and garden.

18 FOREST PHANTOM

The elusive pine marten is back in North Yorkshire – and it might just save our red squirrels.

Brian Pike reports.

26 A RIGHT BUNCH

Brilliantly coloured berries will benefit both you and your local birdlife, says Adam Appleyard.

33 GARDEN NOTES

Garden news, products and advice for the months ahead.

39 CHEF’S TABLE

Chris McPhee of The Freemasons Arms, Nosterfield, cooks up a cracking dish for autumn.

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46 THE DISCERNING DINER Claudia Blake visits EightyEight, one of the fabulous new restaurants at Grantley Hall, Ripon.

51 FOOD NOTES

Food news, events and the best of local produce.

55 DRINK NOTES

A wine club to join, a robust red wine and a gin train experience in the Dales.

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Dales Life 90 Tadcaster Road, York YO24 1LT t. 01904 629295, 01904 279499 m. 07970 739119 e. sue@daleslife.com www.daleslife.com Dales Life | AUTUMN 2019 |

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CONTENTS 56 FEELING FRUITY

A collection of recipes from James Rich celebrating English apples.

64 TRIED AND TRUSTED Fabulous dishes that wow customers in The National Trust’s cosy cafés.

72 IN A JAM

There is something deeply satisfying about making jam. Here are some simple recipes to get you started.

76 THE SWEET LIFE

Delicious sweet treats that capture the best flavours of the season.

88 IN BUSINESS

We meet Jo Foster, founder of Kiss the Moon, the UK’s first brand specialising in night-time wellness.

94 COLLECTED WORKS Brian Pike reports on some exquisite Art Deco brooches and pins.

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98 A CLEAN BREAK

Can a four-day stay at a health resort change your life? Polly Chapman heads to Germany to find out.

102 DALES LIFE LOVES

A collection of gorgeous goodies for the new season.

108 DALES DIARY

A guide to local events compiled by Alison Farrell.

128 TO DINE FOR

Great places to eat in the Dales.

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EDITOR Sue Gillman DEPUTY EDITOR Brian Pike PRODUCTION Claudia Blake ADVERTISING Sue Gillman ART EDITOR Stefan Suchomski PROOF READER Alison Farrell

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PROPRIETOR Sue Gillman CONTRIBUTORS Adam Appleyard, Claudia Blake, Clive Goudercourt, Sarah Lewis, Chris McPhee, Louise Morgan, Brian Pike, James Rich, Nassima Rothacker COVER IMAGE Terry Whittaker

Dales Life | AUTUMN 2019 |

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b i k e r b e s p o k e . c o. u k 8

01423 847 662 . York: 01904 819 948 . | AUTUMN Harrogate: 2019 | Dales Life

Leyburn: 01969 623 020

LIFESTYLE

inspiring ideas for your home and garden Super-stylish polished copper and glass pendant lamp by Dar Lighting, from a selection at Barkers Home, Northallerton, barkershome.co.uk

Indulgently soft Bronte by Moon

LAMBSWOOL THROW, from a range at The Tweed Fox, Park Street, Masham

Exuberant fabric from Morris & Co’s

MELSETTER COLLECTION, now available at Bear Cottage Interiors, Hawes, bearcottageinteriors.com

Check out Sophie Allport’s exciting new PEACOCK

COLLECTION

at Dovetail Interiors, Bedale, dovetailinteriors.co.uk

Luxurious handmade WOODWICK CANDLE that burns with a cosy crackling sound, from a range at Roots Farm Shop, Northallerton, rootsfarmshop.co.uk

Dales Life | AUTUMN 2019 |

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Let ’s talk beauty sleep

Welcome to the world of Kiss the Moon. Night-time aromatherapy to help you sleep beautifully Come and visit our Beauty Sleep Boutique at The Stables, Sedbury Hall, Nr Richmond North Yorks DL10 5LQ Open Weds - Fri: 10 - 4pm or 24/7 at kissthemoon.com Follow us @kissthemoonxx

As the nights draw in, cosy up your home with a Little Yorkshire Candle

Scent from Yorkshire

www.thelittleyorkshirecandlecompany.co.uk 10

| AUTUMN 2019 | Dales Life

LIFESTYLE Gorgeous green Le Creuset Signature

CAST IRON CASSEROLE DISH from Barkers Home, Northallerton, barkershome.co.uk

Kitchen walls decorated in Mushroom with a Pompeian Ash highlight stripe, both from Little Greene’s INTELLIGENT PAINT, available at Thirsk Decorating Centre, thirskdecoratingcentre.co.uk

Pert penguins adorn the porcelain handles of this set of teaspoons, part of a new collection from Annabel James, annabeljames. co.uk

Check out this autumn’s additions to Emma Bridgewater’s

VEGETABLE GARDEN collection at Dovetail Interiors, Bedale, dovetailinteriors.co.uk

Pretty and practical DOUBLE OVEN GLOVE with artichoke motif by Sophie Allport, now available from The Tweed Fox, Park Street, Masham

Dales Life | AUTUMN 2019 |

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COUNTRY GIFTS & HOME INTERIORS At The Tweed Fox you can discover a fabulous range of lamps, cushions, home accessories, cards and throws by Abraham Moon, our unique tweed collections include snoods, hip flasks and candles.

6B Park Street, Masham, North Yorkshire HG4 4HN • 01765 688459

View the full collection and shop online at www.lucypittaway.co.uk | E: info@lucypittaway.co.uk | T: 01748 810 965

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LIFESTYLE Bold, luxurious Mulberry Home

MODERN COUNTRY VELVETS from GP and J Baker – explore the range at Peter Silk, Helmsley, petersilk.co.uk A pair of elegant, artisan-made

COCKTAIL GLASSES from Annabel James, annabeljames.co.uk

Ornate gilded Regency mirror, decorated with a mythological sea monster, from The Old Cinema, theoldcinema. co.uk

Smart grey PAINTED TABLE with drawer and shelf from a selection at Russell Home interiors and Gifts, 15 Market Place, Leyburn, 01969 629305

Sophie Allport’s perky new

BUBBLES AND FIZZ

homewares collection, now available at Dovetail Interiors, Bedale, dovetailinteriors.co.uk

Dales Life | AUTUMN 2019 |

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B e a r C o t ta g e Rustic Country Style Design

Curtains & Blinds, Fabric, Furniture, New Interiors and Gifts The Cattle Market, Market Place, Hawes, DL8 3RD Tel 01969 666077

www.bearcottageinteriors.co.uk

DESIGNERS & MAKERS OF BEAUTIFUL KITCHENS & FURNITURE SINCE 1973

Treske Rainton Kitchen

Bespoke hardwood kitchens and furniture, handcrafted in Yorkshire. www.treske.co.uk Visit our showrooms, open Monday-Saturday 10am-5pm Station Works, Thirsk, North Yorkshire YO7 4LX 01845 522770 14

| AUTUMN 2019 | Dales Life

LIFESTYLE Go big and bold with Sanderson’s EVESHAM DEER WALLPAPER, available in three colourways from Milners of Leyburn, milnersofleyburn.co.uk

English Pewter Company hammered PEWTER HIP FLASK with leather sleeve, available from Bentleys, Silver Street, Masham, 01765 688043

The sumptuous Como velvet reverse of Voyage Maison’s new Thistles linen cushion; see the range at Mainsgill Farm Shop, mainsgillfarm.co.uk

EYE-CATCHING WINE or spirit

Soft, cosy Merino LAMBSWOOL SCARVES by Bronte

by Moon, available from The Tweed Fox, Park Street, Masham

decanter with stag’s head stopper, from a selection at Mainsgill Farm Shop, mainsgillfarm.co.uk Dales Life | AUTUMN 2019 |

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LET’S COLOUR Redecorating is exciting, but can be a challenge, so we have made it easier than ever to find your perfect colour.

We stock the Dulux Tailor Made Collection which offers over 1200 colours that can be mixed in any finish you want.

FINISHES AVAILABLE IN FLAT MATT, MATT, SOFT SHEEN, SILK, EGGSHELL, SATINWOOD AND GLOSS

SANDERSON & CO

Sofa in Floral Pompadour fabric from Mulberry Home

INTERIOR DECORATING SUPPLIERS High Street, Leyburn • Tel: 01969 623143

10 Castlegate, Helmsley YO62 5AB - 01439 771500 - showroom@petersilk.co.uk 16

| AUTUMN 2019 | Dales Life

For over 40 years we’ve designed and created bespoke kitchens, interiors and furniture across Thirsk, Yorkshire and throughout the UK. Our skilled craftsmen create unique pieces that are built to last a lifetime. Every one of our designs has unique features from kitchens with individual style to furniture crafted just for your home.

We love to discuss new projects and design ideas. For friendly advice please call us or visit our website.

Unit 1 Concept Park, Thirsk Ind. Est. Thirsk, N. Yorkshire YO7 3NH 01845 523562 grovehouseinteriors.co.uk

Introducing Intelligent Paints, a new range of environmentally friendly, long-lasting paints by Little Greene.

PREMIUM STOCKIST:

Thirsk Decorating Centre The Old Sorting Office, Newsham Road, Thirsk YO7 1PU 01845 440668 sales@thirskdecoratingcentre.co.uk

Dales Life | AUTUMN 2019 |

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forest

phantom The elusive pine marten is back in North Yorkshire – and it might just be able to save our red squirrels. Brian Pike investigates

his autumn a team of dedicated volunteers will be combing through hours of footage recorded by motion-sensitive cameras in North Yorkshire woodlands. They’ll be looking for something special: another sighting of one of the UK’s rarest mammals, the pine marten.

The pine marten is a shy, nocturnal creature. When one was caught on camera on the North York Moors in 2017 it was the first confirmed sighting of the animal in Yorkshire for 35 years, and an important enough event to make the national news. Today there’s a full-scale project under way to find out how many of these mysterious woodland animals are still here – and how they might affect our delicate woodland ecosystem.

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FA M I LY T R E E The pine marten is a mustelid, that’s to say a relative of otters, stoats and weasels. With a body length of around 50cm and a tail that adds a further 20–25cm it’s about the same overall size as the average domestic cat, but very differently built: long and low, with a sharply pointed muzzle. It’s a handsome little creature, with neat, coffee-coloured fur and a striking creamy-yellow bib.

Pine martens have four sets of strong, sharp claws and they are excellent climbers, perfectly adapted to life in the trees. They prefer to live in well-wooded areas and to make their dens in hollow trees, but at a push will take up residence in rocky crevices, or commandeer abandoned squirrels’ dreys, old birds’ nests or nesting boxes.

Despite their cuddly appearance, pine martens are fierce predators with razor-sharp teeth. As well as feeding on insects, frogs and small mammals they will kill small birds and steal eggs, and snack on fruit, nuts, honey, fungi and carrion. They are also happy to indulge in human foodstuffs; peanut butter and jam sandwiches are regularly used to lure them to feeding stations in the Scottish Highlands!

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Pine martens are highly territorial and can range widely. Males will travel as far as five miles in a night, and defend territories of up to 16 square miles.

Females have smaller territories, and both sexes live solitary lives, coming together only to breed.

The young, born in spring in litters of up to five, are known as ‘kits’. By the time they are three or four months old they have learned to catch their own prey, and a few weeks later they leave the den. In theory pine martens can live for up to ten years in the wild; in practice they seldom survive beyond the age of five.

Pine martens don’t hibernate, and they are active all year round, protected by their thick, lush winter coats. Although they prefer to hunt between dusk and dawn, the short summer nights mean that they are often out and about during daylight hours in the middle part of the year.

B AC K F R O M T H E B R I N K Once amongst Britain’s commonest carnivores, pine martens were already becoming scarce by the Middle Ages, when they were systematically hunted for their luxurious pelts. Their numbers declined still further during the 1800s thanks to continuing loss of their woodland habitat and persecution by farmers and game-rearing landowners, understandably concerned about having an efficient, agile carnivore on their doorsteps. By the early years of the 20th century the species was all but extinct.

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Since 1981, however, pine martens have been protected by the Wildlife & Countryside Act, and their numbers have gradually started to recover, although populations are still largely limited to the Scottish Highlands, with small, isolated groups in northern England and mid-Wales.

Careful monitoring of these populations has led to an important and exciting discovery.

It appears that pine martens may well have a beneficial effect on the fortunes of another endangered British mammal, the red squirrel.

Pine martens prey on grey squirrels but seem to be less capable of catching the smaller, more agile reds. In areas where pine marten numbers have increased, so too have populations of red squirrels, which no longer have to compete with their more aggressive grey cousins.

Conservationists are excited by the possibility that restoring one all-but-lost species could also help restore another.

The project to investigate pine martens on the North York Moors is being run by NatureSpy, with financial support from the Heritage Lottery Fund and the active cooperation of the Forestry Commission. As well as deploying trail cameras in likely habitats, NatureSpy are installing den boxes and working with local landowners to develop a long-term conservation strategy.

So, if there are pine martens on the North York Moors, could they have also returned to the Dales? According to a study by Colin Howes at the University of Bradford, pine martens were extremely rare in the Dales during the 18th and 19th centuries, and had likely disappeared altogether by the mid-1950s. There were unconfirmed sightings around Nidderdale in the 1990s, which – if genuine – Howes believes would have been of animals that had travelled westwards from a population on the Moors.

Given that pine martens are known to rove widely, it’s certainly possible that sooner or later they will pop up again on this side of the Vale of York. In fact they may even be here already.

So keep your eyes peeled – and let NatureSpy know if you spot one!

Have you seen a pine marten in North Yorkshire? You can report your sighting to NatureSpy’s Yorkshire Pine Marten Support Programme at naturespy.org 22 | AUTUMN 2019 | Dales Life

DOVETAIL INTERIORS • FURNITURE • HOME ACCESSORIES • GIFTS •

17 MARKET PLACE, BEDALE, DL8 1ED 01677 426464 • dovetailinteriors.co.uk Dales Life | AUTUMN 2019 |

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An eclectic mix of the best in British design

Open 7 days a week

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| AUTUMN 2019 | Dales Life

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R O O M S • R E S TA U R A N T • B A R

Champagne Afternoon Tea Enjoy Afternoon Tea at Yorebridge House and receive a complimentary glass of Champagne per person. Enjoy tea on the beautiful lawn surrounded by stunning countryside, or relax in the warm and cosy lounges in our luxurious Victorian former Headmaster’s House.

Full Afternoon Tea : £19.50 per person Free Range Egg & Cress, Smoked Salmon & Cucumber, Yorkshire Ham & Mustard, Wensleydale Cheese & Chutney Sandwiches A Selection of Homemade Cakes and Pastries Scones with Clotted Cream & Jam Yorkshire Tea, Coffee, Herbal Teas To book your Afternoon Tea please call our friendly team on 01969 652060.

T&Cs Apply. Subject To Availability. Offer not valid with third party vouchers.

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Dales Life | AUTUMN 2019 |

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a right BUNCH Brilliantly coloured berries will benefit both you and your local birdlife, says Adam Appleyard

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THIS PAGE PYRACANTHA 'ORANGE GLOW' - FIRETHORN FLOWERING IN JUNE OPPOSITE BASKET WITH ROSA, SYMPHORICARPOS AND HYDRANGEA Dales Life | AUTUMN 2019 |

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flowering plant will cheer up your garden for a week or two, but if you choose plants with the right kinds of berries they can provide vibrant colour for whole months on end, from early autumn right through until midwinter and beyond.

And you won’t be the only one who appreciates them. Recent research has shown just how heavily British birds rely on our gardens nowadays. Loss of habitat and over-zealous hedge-trimming have made the countryside much less welcoming for them than it once was. Your backyard berries could help them survive until next spring.

Here are four attractive and reliable berry-bearing shrubs that will bring a touch of year-end magic to your garden.

Pyracantha

PRICKLY BUT PICTURESQUE Pyracanthas are medium size evergreen shrubs that belong to the same family as roses. Commonly known as ‘firethorns’, they are fiercely spiny. This makes a pyracantha hedge an ideal security barrier, although you will need to invest in a pair of stout leather gloves if you want to prune it.

In summer pyrancanthas produce generous clusters of small white flowers that bees find irresistible. These are followed by enormous bunches of berries, which can be red, orange or yellow depending on which cultivar you choose.

‘Saphyr Rouge’, one of the red-berried varieties, is a popular choice, and comes with the RHS Award of Garden Merit, as does its Donald-Trumpcoloured relative, ‘Orange Glow’. For my money, though, one of the most attractive firethorns is Pyracantha rogersiana ‘Flava’, whose berries are a rich lemon yellow.

Pyracanthas are easygoing plants that aren’t picky about soil, providing it isn’t waterlogged, and will grow equally happily in full sun or part shade.

They are easy to train along a wall or fence, and pyracantha hedges provide excellent cover and safe nesting places for garden birds.

Cotoneaster

SPOILT FOR CHOICE Cotoneasters are closely related to pyracanthas, but they are a far more diverse group of plants. Some cotoneasters are deciduous, others are evergreen. In terms of size they range from low, creeping alpines to small trees, and their berries come in an extensive palette of hues, including blacks, purples, scarlets, oranges and creamy yellows.

If you’re looking for dense ground cover, C. procumbens, C. salicifolius ‘Gnom’ and C. adpressus will form thick, ankle-high mats studded with profuse clusters of white or pink-tinged flowers that are followed by scarlet berries. These species are well suited to rockeries or dry slopes. An interesting alternative is the deciduous C. atropurpureus ‘Variegatus’, which has pink flowers and creamflecked leaves that turn red in autumn.

For a decent sized shrub – or small tree, if left unpruned – consider C. sternianus, which is semi-evergreen and has pinkish-white flowers followed by clusters of red berries. C. franchetii is also semi-evergreen, and has red-orange fruit. C. ‘Rothschildianus’ is larger still (up to five metres high) and has narrow, lance-shaped leaves and pale yellow berries.

Like pyracanthas, cotoneasters tolerate any welldrained soil and will be happy in most conditions apart from deep shade.

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Callicarpa

A BORDER BEAUTY

Symphoricarpos

SHADE-LOVING SENSATION In the gathering gloom of a chilly autumn evening the white, marble-sized berries of the snowberry, Symphoricarpos albus, have a luminous, eerie look.

They even feel strange to the touch: insubstantial and too light for their size.

Snowberry was widely planted by Victorian gardeners, who appreciated its ability to grow in dry, shady parts of the shrubbery that other plants shunned. In recent times it has fallen out of favour, gaining a reputation as something of a garden thug thanks to its ability to spread by vigorous suckering.

That said, snowberry has much to recommend it, providing you plant it somewhere it can be kept within bounds. Pollinators love the small, pink, bellshaped flowers, which are a magnet for bumblebees in late June. The berries are considered a tasty treat by blackbirds, thrushes and robins, and they may even attract less common species such as migrating waxwings to your garden.

If you want something other than plain white, consider planting a related species such as one of the coralberries. These include Symphoricarpos × chenaultii ‘Hancock’ and Symphoricarpos orbiculatus, which have violet or purplish berries, and Symphoricarpos × doorenbosii ‘Magical Candy’, which produces jaunty day-glo pink ones. All make attractive additions to seasonal flower arrangements in vases, bouquets or table centrepieces.

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Callicarpa’s cringe-inducing popular name, ‘Beautyberry’, has the ring of something dreamed up by a trainee copywriter in a second-rate advertising agency. Don’t let that put you off, though, because callicarpa is one of the most eye-catching autumnfruiting plants you can grow.

Its small pink flowers are unremarkable, but the tight clusters of glossy berries that follow are such a vivid shade of violet that they scarcely seem real.

They remain on the gently arched branches long after the leaves have fallen, making a spectacular show in frost or snow.

There are several kinds of callicarpa, including one with white berries, which to my mind misses the point of growing the plant in the first place. A good choice for small gardens is Callicarpa bodinieri var. giraldii ‘Profusion’, which is reliably self fertile, meaning that you only need one bush to be sure of getting fruit. With other species, such as C. americana, you may need several plants.

Callicarpa does best in fertile, well-drained soil in full sun, although my lone ‘Profusion’ usually puts on a perfectly acceptable show in relatively poor soil in part shade. Pruning is seldom required, but if you need to get rid of inconveniently placed branches then do it in late winter and slap a nutritious mulch around the base of the shrub afterwards.

PREVIOUS PAGES LEFT Cotoneaster atropurpureus 'Variegatus'. TOP RIGHT Pyracantha 'Saphyr Orange'.

TOP CENTRE Symphoricarpos ‘Magical Candy’.

THIS PAGE LEFT Bouquet of Symphoricarpos albus var. laevigatus. RIGHT Callicarpa americana.

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R I CDales HMO ND  T2019 HIRS Life | AUTUMN | K 31

Watch ‘em Grow For all your gardening needs Come and browse our plant centre, we have a vast array of home grown instant colour plants to brighten up your garden and keep your pots looking great.

Our fantastic range of Autumn planting Bulbs are also available now.

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GARDENNOTES PLANT IT NOW

Now’s the time to get busy planting bulbs to guarantee a splendid show of colour in your borders next spring. And don’t restrict yourself to daffs, tulips and snowdrops – throw some allium, iris and crocus into the mix for extra eye-appeal! Grape hyacinths (Muscari) are another absolute must-have, feisty little gems that aren’t picky about where you plant them and that will provide vital nectar for early-flying bees. If you prefer to pick and mix your bulbs rather than having to buy big bags of a single variety, Braithwaites of Leeming Bar, (braithwaitesnursery.co.uk) carry a massive range, all sold by the bulb – ideal if you have a small garden or intend to plant up containers.

CUTTING YOUR COSTS

PICKY EATER

The finest autumn fruit always seem to be too high to reach, don’t they?

If you’re not happy perching on a wobbly ladder, this apple picker from Burgon & Ball (burgonandball. com) is a safe, easy way to bring all that bounty down from on high.

The hooked wire fingers can be used give the fruit a gentle tug, and the foam liner saves them from getting damaged as they pop off. Perfect for harvesting all those juicy apples, pears and plums!

GO BUY THE BOOK

Usually annual bedding plants need to be bought anew, or grown from seed, every year. Not so bedding geraniums (pelargoniums). Propagate them by cuttings and you’ll save a small fortune – and now’s the time to do it. Simply cut shoots just above a leaf junction, strip off all bar the top few leaves, and plant them into seed compost, two or three per pot. Water well and stand the pots somewhere light and bright. Most cuttings will root, and can be planted out next June.

Winter may be looming but there’s still plenty of colour and cheer to be had from your garden. Time spent planning now will pay dividends as the days darken, and Emma Hardy’s The Winter Garden, newly issued in paperback by CICO Books, is full of creative ideas to kick-start you. From heucherella hanging baskets and tabletop troughs to choice conifers and cold-season crops, it describes dozens of exciting projects to inspire those of us who might otherwise give up on the garden until next spring.

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SEASONAL SENSATION

Once the rest of the garden starts to die back, ornamental grasses and sedges come into their own. Backlit by a low sun on a frosty autumn morning they can look just as gorgeous as any flower. Japanese sedge, Carex oshimensis, is one of the most appealing, a neat, graceful mound of gently curving evergreen foliage that stands around 30cm high. Whilst it grows more rapidly in moist, fertile soil, it will tolerate a wide range of different growing conditions, and is as happy growing in a shady border or in a container as it is next to a pond. Great for edging paths too. Carex oshimensis is now in stock at Ravensworth Nurseries, near Richmond, ravensworthnurseries.com

Topical Tip: As soon as dahlia foliage gets frosted, dig up the tubers and store them in a dry, airy place until next spring

THE RAKE'S PROGRESS

Let fallen leaves lie on your lawn and in no time moss will be crowding out the grass, so you’ll need to collect them up one way or another. Leaf blowers are noisy and awkward to use, so unless you have a huge area to clear there’s a lot to be said for using a traditional wooden rake. This beech version from Garden Trading (gardentrading.co.uk) is attractive and easy to use, and will give you a gentle workout while you tidy up!

TREAT THE TWEETERS

MOULD FASHIONED When you’ve gathered up your fallen autumn leaves, don’t burn them or shove them into your green bin – use them to make leaf mould, a fabulous free resource that will vastly improve soil quality when dug into your borders. Simply pack wet leaves into black bin bags together with a trowel-full of garden soil. Punch a few holes in each bag and pile them up in an out-of-the-way corner of your garden. Your leaf mould will be ready to use in 18 months or so.

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It’s time to start feeding the birds again, and here’s an easy, mess-free way to let them feast on your unwanted fruit or veg – it’s called the Eco Apple Feeder, and you can buy it from the RHS online shop at rhsplants.co.uk. Just spear your chosen food item on the spindle and it’s good to go. The plastic part of the feeder is made from recycled coffee cups, so it really is an ‘eco’ product, and it looks super-stylish into the bargain!

We have a fantastic selection of spring bulbs to add glorious drifts of colour to your garden next spring.

Orders now being taken for bare-rooted trees, fruit trees, hedging and roses which will be available mid-November. Please call or visit our website for more details.

We have been growing the plants for North Yorkshire’s gardens for over 125 years - call in and see what we have for you.

Our florist can provide hand-tied designs, bouquets and arrangements for any occasion.

01677 422861 www.braithwaitesnursery.co.uk enquiries@braithwaitesnursery.co.uk

Visit us: we’re in Leeming Bar just beside the A1 W Braithwaite & Sons, Floral Nurseries, Leeming Bar, Northallerton, North Yorkshire DL7 9BG

High quality workmanship from an experienced team at the right price

Established 24 years ♦ All aspects of hard landscaping undertaken T: 01969 640457

♦ M: 07803 735000 ♦ E: frank@stonescapes.com www.stonescapes.com

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Thorp Perrow Arboretum

There’s lots to do at Thorp Perrow this Autumn, explore 100 acres of stunning woodland, enjoy the spectacular Autumn colours, run wild and free in our adventure play area and meet exotic birds and animals, no two visits to Thorp Perrow Arboretum are the same!

thorpperrow

thorp.perrow.arboretum

www.thorpperrow.com 01677 425323

Dales life Autumn.indd 1

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Thorp Perrow, Bedale, DL8 2PS

01/08/2019 13:33:18

2/8/19

13:19

Page 1

Amazing Autumn Enjoy amazing autumn colour, events, shopping and Bettys Café Tea Rooms Located 1½ miles from Harrogate, North Yorkshire rhs.org.uk/harlowcarr

RHS Registered Charity No: 222879/SC038262

Dales Life Autumn Advert 143x108:rhs advert

Say it with flowers Say it with flowers... thousands of them!

Give a Living Bouquet wildflower gift for £25 and help us protect precious meadow habitats in the Yorkshire Dales and the hundreds of species of wildlife they are home to.

Visit livingbouquet.co.uk or call 015242 51002 to find out more.

Charity No. 1061687 Dales Life | AUTUMN 2019 |

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CHEF’S TABLE CRACKING RECIPES FROM LOCAL CHEFS

Chris McPhee

The Freemasons Arms, Nosterfield Born on the Isle of Skye, Chris worked in a variety of prestigious restaurants in Scotland, France and England before moving to North Yorkshire. He joined the team at The Freemason’s Arms last autumn.

How did you become a chef ?

I grew up in Dunvegan in the northwest of the Isle of Skye, and when I was 16 I got a job as a pot-washer in The Three Chimneys, a three-AA-rosette, Michelinstarred restaurant. I worked my way up from commis chef to chef de partie and eventually head pastry chef.

I then moved on to the Monachyle Mhor Hotel in Perthshire. It’s in the middle of nowhere, and we fished our own fish, stalked our own game, and grew or foraged our own fruit and vegetables. If we didn’t find it or harvest it, it wasn’t on the menu!

But you were focused on pastry at this point?

Yes, I went to France to work as a pâtissier. But of course it’s important for a chef to be strong in every section, and it wasn’t long before I was back in the UK, this time in England.

I worked in Sussex, then Devon, before moving up to North Yorkshire to oversee The Terrace restaurant at Swinton Park Hotel. And now, of course, I’ve settled in at The Freemason’s at Nosterfield. All in all it has been quite a journey!

How would you describe your cooking style?

What I like to do is take traditional pub favourites and give them a twist, refining them and raising them to a new level. For example, one of my favourites dishes is a take on chicken Caesar salad. Instead of being just a bowl of leaves it’s a whole roasted West Tanfield

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chicken breast with a chicken glaze, accompanied by a layered potato dish with rosemary and anchovies, and on the side a whole chargrilled lettuce with a nice blob of anchovy mayonnaise.

And your favourite dessert?

One of my specialties is a really well-engineered chocolate mousse cake incorporating six or seven different textures.

What Yorkshire produce do you most enjoy working with?

Definitely the game, which is the best I’ve seen in Britain. I’m a Scotsman, but I have to admit that the game in Yorkshire is at another level when it comes to variety and quality. There are so many small artisan suppliers here, and everyone is so passionate about what they do. The other Yorkshire highlight I would have to mention is the outstanding rhubarb.

Where in the Dales do you like to eat out?

At the Black Sheep Brewery. Another local product that I’m very passionate about is Yorkshire beer – far better than the beer down South!

Do you have anything else to add?

Yes, I’d like to give a shout out to my sous-chef, Tom Westmorland. He works really hard and he’s a natural chef, a real all-rounder. Very definitely one to watch – I’m sure he’ll do really well for himself in future!

Cod with a hazelnut & Yorkshire Cheddar crust, with beer & Smoked Wensleydale gnocchi, confit chicken wing and a chicken jus Main ingredients SERVES 4 4 x 150g portion cod loin, skinned and pin-boned 100g peeled hazelnuts, roasted and crushed 100g butter 100g Wensleydale Creamery Yorkshire Cheddar 100g fresh breadcrumbs, blitzed wholegrain mustard rock salt black pepper 1 portion cheesy beer gnocchi (see overleaf) 1 confit chicken wing (see overleaf) chicken jus (see overleaf)

For the cheesy beer gnocchi SERVES 2–4 540g dry baked potato 250g flour

For the confit chicken wings

100g cornflour

SERVES 4

4 egg yolks

4 x chicken wings

165g Naturally Oak Smoked Yorkshire Wensleydale, grated

olive oil

195ml Black Sheep beer, reduced

butter

barbecue sauce

For the chicken jus

garam masala

SERVES 2–4

nutmeg

500ml white wine

salt

500ml chicken stock

cracked pepper

sprig of fresh tarragon, finely chopped

a few leaves fresh sage, finely chopped

grated zest of 1 lemon butter, chilled

METHOD See overleaf

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METHOD Sprinkle the fish fillets with the salt and leave in the fridge for 20 minutes. Wash off the salt.

To make the hazelnut and cheese crust, soften the butter, then add the hazelnuts, Yorkshire Cheddar, breadcrumbs and mustard to taste.

Beat ingredients together, season to taste, flatten between two sheets of paper and freeze.

Cut into pieces the size of the fish, place on top and bake in the oven at 200°C/fan 180°C/gas 6 for 15 minutes.

Serve with cheesy beer gnocchi, a confit chicken wing and chicken jus.

Cheesy beer gnocchi Add the flour, cornflour, egg yolks, cheese and reduced beer. Knead whilst warm, adjusting the amount of flour as required to form a soft dough. Season to taste with barbecue sauce, garam masala, nutmeg and salt and pepper.

Roll the gnocchi dough into long sausage shapes about 2cm in diameter. Cut each sausage into 3cm lengths and roll each piece against the back of a fork to create the characteristic gnocchi pillow shape.

Lightly blanch, in batches, in briskly simmering water for approximately two minutes and leave on an oiled tray to cool.

Sprinkle on the sage.

Confit chicken wings Place the chicken wings in a heavy metal pan.

Cover with the olive oil and cook on a low heat – approximately 90°C – for three hours until tender. Slide the bone out, then flash-fry in a hot pan with butter and oil until crisp.

Chicken jus Put the white wine and chicken stock in a pan and reduce by half. Add the fresh tarragon and lemon zest, reduce to a glaze then whisk in six small cubes of chilled butter.

DELICIOUS CHEESES FROM THE WENSLEYDALE CREAMERY Wensleydale Creamery Yorkshire Cheddar is typically aged for 15 months and delivers a multitude of flavours, with creamy, subtle-sweet, nutty notes and a savoury finish.

Naturally Oak Smoked Yorkshire Wensleydale has the classic crumbly texture of Yorkshire Wensleydale cheese, enhanced by the subtle smokiness that comes from being smoked using oak chips.

For more information about The Wensleydale Creamery – and lots more delicious recipes incorporating their fine cheeses – visit wensleydale.co.uk

CHEF’STABLE IN ASSOCIATION WITH THE WENSLEYDALE CREAMERY 40 | AUTUMN 2019 | Dales Life

THE

difference IS IN THE DETAIL

Now officially open, Grantley Hall combines 17th century splendour with 21st century sophistication.

An exceptional variety of restaurants and bars, ranging from fine-dining to tempting Pan-Asian.

Complemented by a tranquil spa, luxury gym and executive wellness, 47 exquisite rooms and suites, a late night champagne and cocktail bar and a selection of both intimate and elegant event spaces, perfectly suited for any occasion.

Ripon, North Yorkshire HG4 3ET | +44(0) 1765 620070 | hello@grantleyhall.co.uk www.grantleyhall.co.uk

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A Family Run Country Inn serving Proper Yorkshire Food D I NE R E L AX STAY Grassington Road, Cracoe, North Yorkshire, BD23 6LA devonshirearmsinncracoe.co.uk T: 01756 699191

Autumn at the White Bear MASHAM, NORTH YORKSHIRE

The White Bear is a five-star inn situated in the pretty market town of Masham, in the foothills of the Yorkshire Dales.

We serve delicious breakfasts, lunches, afternoon teas and dinner, all prepared using the finest local produce.

Stay in one of our delightful rooms and experience a real taste of the Dales.

01765 689319 thewhitebearhotel.co.uk 42

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Stone House Hotel EAT

STAY

CELEBRATE

Open daily for: Coffee & Fresh Baking • Delicious Lunches • Sumptuous Dinners • Relaxing Breaks

Sedbusk, near Hawes, Wensleydale DL8 3PT • 01969 667571 www.stonehousehotel.co.uk

Unique dining experience in a traditional atmosphere Enjoy Roux Scholar Jonathan Harrison’s unique cuisine in the traditional surroundings of the Sandpiper Inn. Modern British food using only the finest local ingredients, beautifully prepared and presented.

Fine wines, real ales and friendly service.

Accommodation available.

Market Place, Leyburn, North Yorkshire DL8 5AT sandpiperinn.co.uk

FOR RESERVATIONS TELEPHONE 01969 622206 Dales Life | AUTUMN 2019 |

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THE FAIRFAX ARMS

A 17th century stone building, a luxurious b&b and pub situated just a few minutes walk from Ampleforth Abbey, College and Golf Club.

Book a pre Christmas get together & stay over Monday – Friday inclusive for £90.00 per room (1 night offer) and take advantage of our Christmas party menu from 2nd December – 20th December.

Sunday 15th & Sunday 22nd December serving pre Christmas Lunch from 12 noon – 6pm. Christmas party & New Year’s Eve menus available to view online.

Please call Catherine or James on 01439 788212

Main Street, Gilling East, York, YO62 4JH • 01439 788212 • thefairfaxarms.co.uk

Overlooking the brewery town of Masham, The Black Swan provides the perfect setting for that special occasion.

GAME FESTIVAL 22-23 November Celebrate the best local game the Dales has to offer. From roast grouse to game pie, there is something for all tastes.

CHRISTMAS CRACKERS Enjoy our festive menu celebrating the best of local produce. Special offer for bookings made by 31 October.

• Theakston’s and Black Sheep Ales • Private dining room • 14 en-suite rooms

The Black Swan Inn, Fearby, Near Masham HG4 4NF blackswan-masham.co.uk 01765 689477 See web site for more details. Booking essential.

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AT THIRSK RACECOURSE Thirsk Racecourse - a beautiful wedding venue, in a most charming market town, set in the very heart of North Yorkshire. Licensed for ceremonies, with an award-winning caterer and a wide range of packages or bespoke options for you to choose from.

For further details please contact Sheralyn Wade on tel. 01845 522276 or email: sheralyn@thirskracecourse.net Thirsk Racecourse Ltd | Station Rd | Thirsk | North Yorkshire | YO7 1QL

Dales Life | AUTUMN 2019 |

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THE DISCERNING

DINER Claudia Blake visits Bar & Restaurant EightyEight at Grantley Hall, Ripon

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t may surprise you to learn that one of the country’s oldest and most magnificent Japanese gardens can be found right here in North Yorkshire. It’s on the banks of the River Skell at Grantley Hall, just down the road from Fountains Abbey.

Originally built in the mid-18th century, Grantley Hall served as a country home to a succession of titled owners before spending much of the 20th century as a training and conference centre under the stewardship of North Yorkshire County Council. A few weeks ago, following a multi-million-pound refurbishment, it reopened as a luxury hotel.

Grantley offers a variety of eating opportunities, of which Bar & Restaurant EightyEight is, to my mind at least, the most intriguing. It is situated in a brand new building immediately adjacent to the Japanese garden and it takes its inspiration from its exotic neighbour, offering a daring menu that matches Yorkshire ingredients with far-Eastern – predominantly Japanese – flavours.

SELECTED HIGHLIGHTS Even on the shortest of visits to Grantley it’s evident that the whole operation is run with a meticulous eye for detail and a determination to provide the highest standards of service. From the jovial tweed-clad gent who greeted us at the gatehouse to the smart lady who waved us goodbye on our way out, staff were unfailingly helpful, informative and good-humoured. All of them seemed proud to be on the Grantley team and enthusiastic about the project – as well they might be.

Bar & Restaurant EightyEight simply oozes quality.

It has been fitted out with no expense spared, and gives a knowing nod to the East without resorting to pastiche. Lush blue velvets, dark wood, elaborate metalwork, glittering mirrors and a cloud of softly pulsing ceiling lights combine with subtle SinoJapanese detailing to create an overall effect that’s more like a fashionable Tokyo nightspot than an eatery in rural North Yorkshire.

Rather than cobble together our own choice of dishes from the mix-and-match menu we opted for the ‘8 at EightyEight’ selection.

Let’s face it, Chef is better qualified than we are to know what makes for a good night out in his restaurant. And it wasn’t long before we got the chance to exercise our smart silver chopsticks on the first of his offerings: diced, cured sea bream with yuzu oil, kumquat and melon radish.

As you might expect from the refined nature of the surroundings, this was presented – like the rest of the meal – on super-sophisticated, elegantly understated crockery. Texture-wise the sea bream combo was a stone’s throw away from being sashimi, with the candied kumquat and finely diced radish adding crispiness and crunchiness. Add to that the breezy citrus zing of the yuzu oil and you’ve got a perfect starter: light, bright, delicate and refreshing.

Next up was another immaculately detailed plate consisting primarily of thin slices of seared smoked venison – in other words, pretty much a venison carpaccio – with a variety of artful dots and dabs to give it added oomph. I was particularly taken with the delightfully nutty grains of toasted buckwheat.

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The third of the micro-dishes to hit the table was mackerel kabayaki. Kabayaki, as served in Japan, is eel dipped in a salty-sweet sauce and grilled. Eel is a rich and oily fish, and mackerel certainly makes a plausible substitute. Wafer-thin lotus root crisps were amongst the decorative jollities on the plate, which for a third time running scored a flawless ten-out-of-ten.

A PEACH OF A DESSERT

However it was the next plateful that proved to be the standout savoury dish of the evening for us – although on paper it sounded the least promising of the lot.

Radish in a bun? Some mistake, surely! But strange though it seems, Chef had magically transformed braised mooli (aka daikon, or giant radish) in a steamed bun into something light, juicy and staggeringly flavoursome. Hard to credit, I know. You’ll just have to try it for yourself.

By this time I was starting to worry. As a food reviewer it’s my job to find fault. If I don’t I might not get paid! Fortunately Chef – who by this stage seemed positively superhuman – made a mis-step, albeit a tiny one, in our next course, which was tea-smoked sea trout with a saké and shiso butter sauce. To my great relief, the filigree squid ink crisp tasted ever so slightly burnt.

Other than that, of course it was heavenly.

So too was Chef ’s riff on Peking duck, which was, naturally, several orders of magnitude more refined than the version you may be familiar with from your local takeaway. Plump Yorkshire duck breast, cooked with split-second precision, served with sour cherry sauce and a tiny, bijou spring roll… mmm!

The trout and duck were effectively our ‘mains’ and, Japanese-style, were accompanied by rice and miso soup.

We felt the miso soup would have benefited from having a dash more actual miso in it. Otherwise perfect.

There were two desserts, the first of which was a luscious lychee sorbet served on a perilla leaf. A lovely treat, but the real showstopper was yet to come. The grand finale, ‘The Lucky Peach’, proved to be a perfectly realised trompe l’oeil peach sculpted from painted white chocolate (complete with dark chocolate stem) and filled with creamy, mousse-y, fresh peach fabulousness. An absolute triumph.

A quick scout round the tastefully illuminated gardens and then we set off home, a little lighter in the wallet but with a rich store of happy memories. By North Yorkshire standards an evening out at Bar & Restaurant EightyEight comes with a fairly hefty price tag. In our view it nonetheless offers excellent value for money, taking into consideration the sublime cookery, the magnificence of the surroundings and the sky-high standards of service.

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WHAT TO EXPECT To-die-for food, exquisitely presented in no-expense-spared surroundings.

AMBIENCE Super-sleek and stylish megalopolitan Asian nightclub

SERVICE Lovely staff, trained to give stellar levels of customer service.

THE BOTTOM LINE The ‘8 at EightyEight’ selection costs £55 per head. You could make your own, possibly more frugal, selection – but you would be missing a treat.

DOWN THE HATCH We didn’t actually see the wine list, but a 175ml glass of Sauvignon Blanc cost us £9.30.

STROLL ON Don’t miss the opportunity to take a gander at the Japanese gardens and the modernistic plantings on the front lawn.

AUTHENTIC COUNTRY HOUSE HOSPITALITY & INTERIORS IN THE VERY HEART OF THE YORKSHIRE DALES Simonstone Hall, as you have never seen it before. Discover the changes, with newly-refurbished rooms & restaurant, delicious seasonal menus and superb offers & events.

EXCITING EVENTS & SEASONAL OFFERS DOG-FRIENDLY

AUTUMN BREAKS, IN THE YORKSHIRE DALES

SEE ONLINE FOR SPECIAL OFFERS & EVENTS www.SIMONSTONEHALL.com ‘FIELD TO FORK’ FESTIVAL / FRIDAYS IN SEPTEMBER Estate to Plate Dining with specially-designed menus; showcasing locally-reared and home-grown produce.

UCI WORLD ROAD CYCLING CHAMPIONSHIPS / SUNDAY 29 SEPTEMBER Enjoy the perfect spectator position, or book VIP packages for dining, live updates and private terrace access.

VIP HOSPITALITY PACKAGES AVAILABLE

WINE CELLAR SERIES / THROUGHOUT OCTOBER & NOVEMBER Wine, Gin, Whisky & Cocktail Masterclasses throughout Autumn & Winter, at Simonstone Hall.

REMEMBER, REMEMBER - BONFIRE NIGHT EVENT / TUESDAY 5 NOVEMBER Special Bonfire Night menus, snack, treats and drinks promotions. Bonfire Night! Booking recommended.

CALL 01969 667255 / ALWAYS BOOK DIRECT FOR BEST RATES! AS SEEN ON CHANNEL 4 ‘THE GREAT HOTEL ESCAPE’ Dales Life | AUTUMN 2019 |

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Russell Home Interiors & Gifts

Nestled in the heart of the Yorkshire Dales lies Russell Home Interiors and Gifts. We focus on stylish and affordable furniture for your home, unique gifts for friends and family, and offer a variety of bespoke services.

We are passionate about locally handmade products and work with a variety of designers giving you a wide variety of gift ideas and choices.

We offer a variety of services including bespoke kitchen splash backs, interior designs and bespoke furniture to suit all tastes.

f RU S S E L L H O M E I N T E R I O R S & G I F T S 1 5 M A R K E T P L AC E , L E Y BU R N, N O RT H YO R K S H I R E D L 8 5 B G 01969 629305 facebook.com/RussellHomeinteriorsandGifts

50 | AUTUMN 2019 | Dales Life

FOODNOTES OAT CUISINE

FOR THOSE OF US unfortunate enough to suffer from gluten intolerance, most breakfast cereals are strictly off-limits. Fortunately Perfect Provender has come to the rescue with a new gluten-free, low sugar, granola. It’s made from oats, supplemented with nutrient-rich nuts and seeds. A coating of coconut oil provides that all-important granola crunch, and a dash of 100% natural maple syrup adds a hint of sweetness. Eco-conscious eaters will be delighted to hear that it comes in biodegradable packaging rather than supermarket-brand plastic.

If you want to try out this delicious, healthy way to start the day, it’s now in stock at Campbells of Leyburn, campbellsofleyburn.co.uk

THE BEST BY JAR

IT'S A WIN-WIN situation: delicious jams and chutneys for sale, all in aid of a good cause!

You can find the perky preserves at Ripon Walled Garden, which is a project of Ripon Community Link, a charity that supports adults and young people with learning disabilities. Throughout the year the produce of the Victorian kitchen garden is used to brew up a variety of mouthwatering treats.

If you can’t get to the Walled Garden to buy them, they’re also on sale at the Link’s pop-up café in Ripon Town Hall on the second and last Thursdays of each month. Find out more by following Ripon Community Link on Facebook or Twitter.

GAME ON

AS SUMMER slips into autumn it’s natural for our tastes to shift away from fish and white meats towards heartier fare. North Yorkshire is home to some of the UK’s finest sources of game and Mainsgill Farm Shop (mainsgillfarm.co.uk), on the A66 just west of Scotch Corner, is just the place to find the pick of that local bounty.

Whether you cook-up a succulent venison, mushroom and red wine casserole or grouse roasted with thyme, bacon and a dash of sherry, make the most of those sumptuous seasonal flavours and lean, healthy meats!

BAKE IT EASY

NOW THAT THERE'S a nip in the air, what could be cheerier or cosier than filling your kitchen with the delightful aroma of homemade bread?

Whether you’re a total beginner or an old hand, Swinton Cookery School’s half-day course in artisan breadmaking will equip you with the skills you need to bake a variety of perfect loaves. All the ingredients and equipment you need will be provided – all you need to do is roll up your sleeves and get some hands-on experience of everything from mixing and kneading techniques to different shaping techniques and styles. For full details of cookery courses at Swinton Cookery School visit swintonestate. com/cookeryschool Dales Life | AUTUMN 2019 |

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CORE VALUES

TAKE YOUR PICK

If you’ve got apple trees then you’ll probably be wondering how to deal with all those windfalls this autumn. The answer is to have them pressed and turned into delicious fresh apple juice at Ripon Walled Garden’s Apple Day on 12 October! There will be plenty more apple-related things to do while you’re there, including fun activities for children, stalls to browse and a special menu to sample in the Walled Garden’s tearoom. And if there’s a particular apple tree of yours that you’d like to identify, bring along a sample of the fruit – the Garden’s apple experts will do their best to help. To stay in touch with what’s going on at Ripon Walled Garden, follow Ripon Community Link on Facebook or Twitter.

CUP WINNER

Making tea from teabags may be quick and convenient, but the resulting cuppa can never compete with one made from proper loose-leaf tea. Most tea bags are filled with tiny fragments of tea leaf, from which a good proportion of the essential oils that give teas their special character has already evaporated by the time the bag hits your cup. If you fancy taking your tea drinking to the next level then pop along to The Alchemist’s Cottage in Hawes (thealchemistscottage.com), where they stock loose teas ranging from full-flavoured Assam and Ceylon to delicate, refreshing green teas from China and Japan. They also sell loose-leaf fruit and herbal teas and a range of tea-making accessories.

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Now that autumn has arrived, fungi are springing up in woodlands, hedge-banks and damp pastures across the Dales. It’s a fantastic opportunity for foraging, providing you know what you’re doing. Some species will make you a tasty supper, others need to be given a wide berth. But how can you be sure which is which? Fortunately Dr Keith Thomas will be running his Fungus Foray sessions at Thorp Perrow Arboretum again this year – an ideal opportunity to get expert advice on this tricky subject. Other than paying for entrance to Thorp Perrow it’s free of charge. For details of dates and times visit thorpperrow.com/events

SEASIDE SPECIAL

Salt marsh lamb is a regional speciality that’s becoming increasingly popular with top chefs. If you haven’t tried it yet, now’s the time – it’s in season until the end of autumn. As the name suggests, the meat comes from animals put out to pasture on coastal marshland. It’s a natural environment, full of nutrient-rich plants like samphire and sea purslane. Far from being salty, the meat from lambs grazed here is sweet, flavoursome and super-lean – if you don’t normally like lamb, this might just change your mind! Keen to try it? You can buy salt marsh lamb grazed in Morecambe Bay, along with a variety of other goodies from Kitson’s Butchers, at Five Houses Farm Shop & Deli in Crathorne, fivehouses.co.uk

Farmers & Butchers Food Hall Tearoom Gift Hall & Country Clothing

it’s not just local, it’s

Mainsgill

A ‘r e a l ’ fa r m s h op o ffe r i n g a s h o p fl o or t o ou r wo r ki n g l i v e st oc k fa r m

All o ur b ee f, p o r k a n d l a mb is

01325 718860

born, reared an d raised in Y o r kshi re

www.mainsgillfarm.co.uk

Sunday 9am-5pm Monday-Friday 9am-5pm Saturday 8:30am-5pm

DL11 7PN

4 miles west of Scotch Corner

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LIVING IN ST YLE

LUXURY INTERIORS FOR YOUR HOME BARKERS.CO.UK Monday - Saturday: 9am - 5.30pm • Sunday: 12pm - 4pm • Bank Holidays: 10am - 4pm Call: 01609 776667 • Yafforth Rd, Northallerton, North Yorkshire, DL7 8UB 54

| AUTUMN 2019 | Dales Life

DRINKNOTES IT’S THE RAIL THING IF SIPPING a premium gin and tonic whilst gliding through the rolling Wensleydale scenery in a vintage railway carriage sounds like your idea of heaven then you’re in luck, because now Leyburn-based spirit entrepreneurs Taplin & Mageean have made this enticing prospect a reality!

The ingenious duo set up their business in Leyburn station yard last year, and sold their first batches of gin from a steam train on the station platform. Now they’ve taken things a step further with The Taplin & Mageean Gin Train Experience.

On selected dates this autumn you can join them for a rail-borne gin masterclass – which includes four different G&Ts made with their award-winning tipples – followed by an informative tour of their distillery. For details of dates, times and ticket prices, make tracks for taplinmageean.co.uk

NEW HORIZONS Wine is such a huge and complex subject that it’s always helpful to have expert advice to point you in new directions. If you want to extend your knowledge – and discover some exciting new tipples – you should definitely consider joining the Wine Club at Campbell’s of Leyburn. The Club meets in a purpose-designed lounge in the supermarket’s first-floor Wine Department, and every fortnight or so there’s a tasting or informative talk by wine experts and growers. Don’t worry if you’re more inclined towards whisky or gin – spirits are on the agenda too! Best of all, membership is free, and comes with a 5% discount on purchases. To find out more call Richard on 01969 622169 or email richard@campbellsofleyburn.co.uk

SEASONAL SNIP What could be more appropriate now that autumn is here than a luscious, hearty red wine packed with berry fruit flavours? Baglio Gibellina U Passimiento is just such a wine. It’s made from a blend of fresh Frapatto grapes and late-harvested, naturally dehydrated Nero d’Avola grapes grown at high altitude in the Sicilian hills. The result is a warm, full bodied, easy-drinking wine that’s perfect with pasta and cheeses. You can find Baglio Gibellina U Passimiento on sale at Corks & Cases on Silver Street, Masham (corksandcases.com). It’s currently priced at £11.25 per bottle, but Dales Life readers can benefit from a generous 10% discount – simply mention the magazine when you’re making your purchase!

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feeling

FRUITY A collection of recipes from James Rich celebrating great British apples

BLACK PUDDING AND CARAMELISED APPLE The deep, earthy flavour of black pudding and sweet, warm apple complement each other perfectly 56 | AUTUMN 2019 | Dales Life

SLOW-ROASTED PORK BELLY AND PICKLED APPLE Mouth-wateringly juicy, with perfect crackling

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APPLE BREAD Delicately spiced with cinnamon and nutmeg 58 | AUTUMN 2019 | Dales Life

ULTIMATE APPLE CRUMBLE A hero of a dish that never fails to be an absolute hit at dinner parties

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BLACK PUDDING AND CARAMELISED APPLE The flavours of black pudding and apple remind me of home. My grandmother has cooked me this for breakfast ever since I was small, but you can equally serve it as part of a warm winter salad or starter. The deep, earthy flavour of black pudding and sweet, warm apple complement each other perfectly.

Heat the butter in a frying pan (skillet) over a medium heat.

SERVES 4 PREP 5 MINS. COOK 4–6 MINS

Core and slice the apples into 8 wedges, then add them to the pan. Fry for 2 minutes until the apples begin to soften.

50g butter

Add the black pudding to the pan and fry for 1–2 minutes

2 crisp, red eating apples, such as Braeburn

on each side until it begins to go crispy and crunchy on the

200g black pudding, skinned and sliced

outside, being careful not to overcook.

salt and freshly ground black pepper

Season with a little salt and pepper and serve with some thick, buttered toast.

APPLE BREAD Delicately spiced with cinnamon and nutmeg, this apple bread makes delicious toast for breakfast, but also goes surprisingly well with cheese and apple membrillo.

Preheat a fan oven to 160°C/gas 4 and grease a 450g loaf pan with butter and line with baking parchment.

Into an electric mixer, sift together the flour and baking

MAKES 1 PREP 20 MINS. BAKE 1 HOUR 175g (scant 1½ cups) strong white bread flour

powder. Add the sugar, salt, cinnamon and nutmeg and mix on a medium speed until combined. Slowly add the vegetable oil, a little at a time, mixing well between each addition.

Then mix in the eggs and vanilla extract. When everything is

¾ teaspoon baking powder

combined, gently fold in the apple chunks.

150g (2/3 cup) caster sugar

Transfer the apple dough to the loaf pan and bake in the

½ teaspoon salt

oven for 1 hour or until a knife inserted in the middle comes

½ teaspoon ground cinnamon

out clean.

¼ teaspoon freshly grated nutmeg 120 ml (/½ cup) vegetable oil

Remove from the oven and leave to cool slightly in the pan

2 eggs, beaten

before turning out onto a wire rack. Serve toasted with some

¼ teaspoon vanilla extract

butter and a nice cup of tea.

2 large crisp eating apples, such as Cox’s or Granny Smith, peeled, cored and cut into 1 cm cubes 60 | AUTUMN 2019 | Dales Life

SLOW-ROASTED PORK BELLY AND PICKLED APPLE This slow-roasted pork belly is mouth-wateringly juicy, with perfect crackling, and makes a scrumptious supper, served with potatoes and a coleslaw or salad, but equally good carved into slices to enjoy the next day in a sandwich made with crusty bread and a spoonful of my ultimate apple sauce. Pork-fection!

Preheat a fan oven to 160°C/gas 4.

Put the pork belly in a roasting pan and dry with a paper towel. Then, rub with a pinch of sea salt flakes and leave to stand.

In a bowl, combine the soy sauce, cider, water, star anise and Chinese five-spice. Pour over the pork and make sure the meat, but not the skin, is mostly covered. Cover with foil and

SERVES 6

cook in the oven for 2 hours 45 minutes, basting the skin

PREP 20 MINS. COOK 3 HOURS 15 MINS – 3 HOURS 25 MINS

Remove the foil, baste the skin in the fragrant liquid once

halfway through. The pork should be beautifully tender.

1kg piece of pork belly (get your butcher to score the skin)

again and sprinkle over a pinch of sea salt flakes. Pour the

a couple of pinches of sea salt flakes

oven temperature to 200°C/gas 8 and roast the pork belly for

150ml (scant 2/3 cup) dark soy sauce 200ml (scant 1 cup) dry cider 250ml (1 cup) water 2 star anise ½ teaspoon Chinese five-spice powder FOR THE CIDER PICKLE 150ml (scant 2/3 cup) apple cider vinegar 100g (scant ½ cup) caster sugar 4 cloves

excess liquid into a separate bowl and discard. Increase the 30–40 minutes to help the skin crackle up. Keep an eye on the meat and don’t let it burn. Remove from the oven and let it stand for 30 minutes.

While the pork is cooking, make the pickle. Heat the cider vinegar, sugar and cloves in a saucepan with the salt to make a brine. Simmer until the sugar has completely dissolved.

Remove from the heat and leave to cool completely. Once the brine has cooled, core and slice the apple, leaving the skin on.

1 tablespoon salt

Pour the brine over the apple until it is completely covered

2 sweet eating apples, such as Braeburn

and let it stand for 15 minutes to pickle.

TO SERVE

Carve the pork belly finely and serve alongside the pickled

Salad or your choice of vegetables

apple and a salad or some of your favourite veg.

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ULTIMATE APPLE CRUMBLE To my mind there is only one apple variety that anybody should consider for a crumble. Yes, it might sound lazy or a cliché even, but the Bramley really is the king of the crumble. And a mostly traditional mix of flour, caster sugar, butter and a pinch of cinnamon has been constantly and consistently the favoured crumble topping. I like my crumble nice and crunchy, so add some porridge oats and walnuts or hazelnuts as well as pre-cooking the crumble to get it just right.

But this is personal preference, and both processes can easily be skipped. The crumble is a hero of a dish that never fails to be an absolute hit at dinner parties, Sunday lunches or even a midweek indulgence.

Preheat a fan oven to 160°C/gas 4 and line a baking sheet with baking parchment.

Place the diced apples in an ovenproof dish, sprinkle with half the ground cinnamon and a couple of dollops of the butter.

Put the sugar, flour and the remaining butter into a large bowl and mix together with your fingertips. You should combine the ingredients by rubbing between your fingers and thumbs to create a breadcrumb-like texture. Then add the oats, walnuts or hazelnuts, sprinkle in the remaining ground cinnamon and mix thoroughly.

Once the dry mix is combined, spread it out evenly on the prepared

SERVES 6-8

baking sheet and bake it in the oven for 10 minutes. (This part

PREP 15 MINS. COOK 55 MINS

is optional, but I love doing this to create a particularly crunchy

4 large cooking apples, such as Bramleys, peeled, cored and diced

the demerara sugar over the top. Then, cook in the oven for 45

1½ teaspoons ground cinnamon 50g butter, at room temperature 250g (heaped 1 cup) caster sugar 200g (13/4 cups) plain flour

crumble topping.) Spread the topping over the apples and sprinkle minutes until golden brown and bubbling round the edges.

Serve with a healthy dollop of custard or vanilla ice cream. Or simply with a big bowl and spoon.

50g/ (½ cup) porridge oats 50g (½ cup) walnuts and/or hazelnuts, chopped 1½ tablespoons demerara sugar

Recipes are from Apple by James Rich, published by Hardie Grant, photography

by Jacqui Melville.

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tried and

TRUSTED Four fabulous recipes that wow customers in The National Trust’s cosy cafés

CAULIFLOWER & STILTON SOUP WITH PICKLED PEAR Delicious served with cold ham or cheese 64

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SEASONAL GOAT’S CHEESE GNOCCHI These small dumplings can be cooked earlier in the day, and then reheated

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CHICKEN, PEA & MINT CRUSH WITH LEMON DRESSING The ultimate in comfort food 66 | AUTUMN 2019 | Dales Life

GINGERED TREACLE TART One of those delicious nostalgic puddings that transports you back in time Dales Life | AUTUMN 2019 |

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CAULIFLOWER & STILTON SOUP WITH PICKLED PEAR This soup can be made earlier in the day and just reheated when you are ready to serve. The sliced pickled pears can be packed into glass or plastic containers and kept in the fridge for up to 7 days. The pears also taste delicious served with cold ham or cheese.

To make the soup, heat the oil in a medium-sized saucepan then add the onion, celery and garlic and fry over a medium heat for 5 minutes, stirring until softened but not coloured.

Add the cauliflower florets to the saucepan and sauté for 5 minutes, stirring until just beginning to soften. Pour in the stock and cream, add a little salt and pepper and bring just to the boil.

Reduce heat, cover and simmer gently for 10–15 minutes until the cauliflower is soft.

Add half the Stilton to the soup, then purée in the pan with a stick blender or transfer to a liquidiser and blend until smooth, then pour

SERVES 4–6 PREP 20 MINS. COOK 24–30 MINS 1 tbsp vegetable oil 1 onion, about 140g, finely chopped 2 sticks celery, trimmed, diced

back into the pan. Taste and adjust the seasoning if needed. Leave to cool, then transfer to the fridge until needed.

To make the pickled pears, add the vinegar, water, honey, bay leaf and spices to a small saucepan. Bring to the boil, add the pear slices, then simmer gently for 4–5 minutes until just soft. Remove from the heat, add a little salt and pepper, then cool.

2 garlic cloves, finely chopped

Pack the pears into a glass jar or plastic container, pour over the

1 large cauliflower, trimmed, core discarded to give about 450g florets

vinegar mixture, then cover and chill in the fridge for at least 2 hours for the flavours to mingle.

450ml vegetable or chicken stock 150ml double cream

When ready to serve, reheat the soup, ladle into bowls and top with

salt and pepper

a few slices of drained pickled pear, the remaining crumbled Stilton

85g Stilton, rind removed, cheese crumbled

and a little black pepper. Serve with warm bread.

FOR THE PICKLED PEARS 3 tbsp white wine vinegar 3 tbsp water 2 tsp runny or set honey 1 bay leaf pinch grated nutmeg pinch ground ginger 1 small star anise 1 pear, peeled, quartered, cored, sliced

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SEASONAL GOAT’S CHEESE GNOCCHI These small Italian potato dumplings can be shaped and cooked earlier in the day, then reheated in a frying pan with a little rapeseed oil until golden. Serve on a bed of summery vegetables bathed in a light, creamy sauce and topped with dainty pea shoots – perfect served with a glass of chilled white wine.

Add the mashed potato to a bowl, crumble in the goat’s cheese, add the egg yolk, flour and oregano then season with salt and pepper. Mix together with a spoon at first, then mould together into a ball with your hands, making sure it is well mixed.

Divide the dough into four pieces then roll each piece into a rope shape on a lightly floured surface until about 1cm in diameter. Cut into pieces the width of your thumb.

Half fill a large saucepan with water, bring to the boil then gradually drop about one third of the gnocchi, a few pieces at a time, into the water. They will sink at first and then float to the surface when they

SERVES 4 PREP 40 MINS. COOK 11 MINS

are cooked, about 3 minutes. Scoop out of the pan with a draining spoon and add to a bowl of chilled water to cool quickly. Continue cooking the gnocchi in batches until you’ve used up all the dough.

FOR THE GNOCCHI

To make the sauce, heat the butter in a small saucepan, stir in the

200g potatoes, peeled, boiled and mashed

flour then mix in the wine until you have a smooth paste. Gradually

40g goat’s cheese

thickened. Stir in the cream then add salt and pepper to taste.

1 egg yolk 60g plain flour ½ tsp dried oregano salt and pepper FOR THE SAUCE 30g butter 2 tbsp plain flour 4 tbsp white wine

stir in the stock and heat, still stirring, until the sauce is smooth and

Heat a little oil in a frying pan, add the mushrooms and fry for a few minutes until lightly coloured. Steam the leeks and mangetout for 2 minutes, then add to the frying pan along with the parsley. Stir together then stir into the sauce and reheat the sauce if needed.

Drain the gnocchi well in a colander. Wipe the frying pan clean with kitchen towel then heat a little oil in the pan. Add the gnocchi and fry, gently stirring until reheated and lightly coloured.

200ml vegetable stock

Spoon the vegetables and sauce into serving bowls, top with the

4 tbsp double cream

lightly fried gnocchi, some pea shoots and a drizzle of oil and

TO SERVE

serve immediately.

3 tbsp cold pressed rapeseed oil 125g button mushrooms, quartered 140g leeks, thinly shredded 125g mangetout 15g flat-leaf parsley, finely chopped 40g pea shoots

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CHICKEN, PEA & MINT CRUSH WITH LEMON DRESSING Roast chicken is the ultimate in comfort food. This quick summery version serves the chicken on a bed of puréed peas mixed with fresh mint and spring onion, with a fresh-tasting lemon-parsley dressing over baby new potatoes.

Add the potatoes to a saucepan of boiling water and simmer for about 15 minutes until tender. Meanwhile, season the chicken breasts with a little salt and pepper.

Heat the oil in a large frying pan then fry the chicken over a high heat for 5 minutes, turning once until browned on both sides.

Transfer to a roasting tin, cover with foil and bake in the oven for 15 minutes until cooked through and the juices run clear when the centre of one of the breasts is pierced with a knife. If you have a meat thermometer it should read 170°C. Bring a second pan of water to the boil and add the peas. Bring

SERVES 4

back to the boil, then take off the heat and leave to stand for 5

PREP 20 MINS. COOK 20 MINS

minutes before draining.

500g baby new potatoes, scrubbed, halved or left whole depending on size

onions and blend to a rough-textured purée. Spoon back into the

Add the drained peas to a food processor with the mint and spring saucepan, cover and keep warm.

4 chicken supremes or chicken breasts with skin on, each about 170g

To make the dressing, whisk the oil, parsley, lemon zest and juice

salt and pepper

Spoon one quarter of the peas slightly offset on each of four serving

1 tbsp vegetable oil

plates. Serve the chicken supremes whole, or cut the chicken breasts

400g fresh podded or frozen peas

into thick slices and fan out on top of the peas. Spoon the potatoes

15g fresh mint

to the side then drizzle the potatoes and chicken with the parsley

2 spring onions

and lemon dressing.

FOR THE DRESSING 100ml extra virgin rapeseed oil 4 tbsp finely chopped fresh parsley ½ lemon, grated zest and juice salt and pepper

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together in a bowl then season with a little salt and pepper.

GINGERED TREACLE TART One of those delicious nostalgic puddings that transports you back in time.

This deep dish version is flavoured with chopped stem ginger, lemon and orange and is perfect served warm drizzled with custard or topped with a scoop of vanilla ice cream.

To make the pastry, add the flour to a bowl or food processor.

Add the butter and rub in until fine crumbs, then stir in the icing sugar. Mix in the egg, then gradually mix in enough water to bring the crumbs together to a dough. Lightly knead, then roll out on a surface lightly dusted with flour until a little larger than a 23cm sandwich tin or deep fluted tart tin. Lift the pastry over the rolling pin, lay in the tin and gently press up the sides of the tin. Trim off the excess pastry. Prick the base with a fork and chill for 15 minutes, or longer if time.

Preheat the oven to 180°C/fan 160°C/gas 4. Line the pastry case with a square of crumpled baking paper then fill with baking beans.

SERVES 8-10

Put the tin on a baking sheet and bake for 10 minutes. Carefully

PREP 35 MINS. CHILL 15 MINS COOK 35 MINS

remove the paper and beans and cook for 5 more minutes until the

FOR THE PASTRY

Meanwhile, mix the golden syrup and treacle together in a

125g wholemeal flour

large bowl. Stir in the egg and ginger, then gradually mix in the

125g plain flour, plus extra for dusting

breadcrumbs, lemon and orange juice. Spoon into the pastry

125g butter, diced 40g icing sugar 1 egg, beaten 2–3 tsp water FOR THE FILLING 375g golden syrup, plus a little extra 50g black treacle

pastry case is crisp and dry.

case and press down with the back of a spoon. Lower the oven temperature to 160°C/fan 140°C/gas 3 and bake the tart for 20 minutes or until set.

Cut the pared lemon and orange zest into very thin strips, sprinkle over the tart and drizzle with a little extra syrup, if liked. Leave until almost cool then remove the tin and transfer to a serving plate. Cut into wedges and serve with hot custard or scoops of ice cream.

1 egg, beaten

COOK’S TIP

55g drained stem ginger, chopped

If you have the end of a loaf in the bread bin that isn’t quite as

300g fresh white breadcrumbs

fresh as it could be, trim off the crust, cut into cubes and blitz in

½ lemon, skin pared away with a vegetable peeler, juice squeezed

the food processor to make fine crumbs. Tip into a plastic bag and freeze until needed.

½ small orange, skin pared away with a vegetable peeler, juice squeezed

Recipes are from National Trust Comfort Food

by Clive Goudercourt and the National Trust Cafés, photography by Nassima Rothacker.

Published by Pavilion Books

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in a jam There is something deeply satisfying about making jam. Here are three simple recipes to get you started.

Cinnamon-spiced bramble and apple jam This gently spiced jam is full of autumn flavours. If using windfall apples, choose firm apples and cut away any bruised areas. Don’t forget to add a bag or plastic container to your backpack when out walking so that you can pick any blackberries that you see.

Mashing the fruit during the first cooking will release more blackberry juices so that the apples take on the rich colour of the blackberries.

MAKES 5 JARS

Add the apples, blackberries and water to a preserving pan then

1.1kg Bramley cooking apples, quartered, cored, peeled and diced

stir in the spices. Bring just to the boil then cover and cook over a

450g blackberries

is soft. Roughly crush the fruit with a potato masher once or twice

100ml water

during this first cooking.

1 tsp ground cinnamon ½ tsp ground ginger ¼ tsp ground cloves 1.4kg preserving sugar 15g unsalted butter (optional)

low heat for 20–25 minutes, stirring from time to time, until the fruit

Stir in the sugar and cook over a low heat, stirring from time to time, until the sugar has completely dissolved. Bring to the boil and boil rapidly for 10–15 minutes, stirring from time to time, until setting point is reached.

Skim off the scum then turn off the heat and stir in the butter to disperse any remaining scum, if needed. Ladle the hot jam into warmed sterilised jars right to the top, then screw on lids or cover with waxed discs and cellophane tops secured with elastic bands.

Leave to cool, then label and date. Store in a cool place.

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Plum jam with star anise Star anise adds a fragrant liquorice-aniseed flavour that complements the flavour of the plums. This jam is lovely on toasted sourdough bread for breakfast, or add a tablespoon to the gravy when roasting a duck or casseroling pork.

MAKES 5 JARS

Add the plums, star anise and water to a preserving pan, bring to

1.4kg plums, halved, or quartered if large, and stoned

the boil then cover and cook gently for 25–30 minutes, stirring from

4 star anise

with a potato masher.

150ml water 1.4kg preserving sugar 15g unsalted butter (optional)

time to time, until the plums are soft. Crush any large pieces of fruit

Pour in the sugar, mix together and continue to cook over a low heat, stirring from time to time, until the sugar has completely dissolved. Bring to the boil and boil rapidly for 10–15 minutes, stirring from time to time, until setting point is reached.

Skim off the scum then take off the heat and stir in the butter to disperse any remaining scum if needed. Ladle the hot jam into warmed sterilised jars, adding one star anise to each jar (you will have one jar without one) and ladling the jam right to the top of the jars. Screw on lids or cover with waxed discs and cellophane tops secured with elastic bands. Leave to cool, then label and date. Store in a cool place.

TIP The type of plum that you choose will influence not only the colour of the jam but also how set it will be, as pectin levels vary between plum varieties. For maximum pectin choose fruit that is only just ripe; firm underripe plums can have a bland flavour and the stones can be more difficult to remove. Victoria plums and damsons have long been popular choices.

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Windfall apple and apricot butter This is a great way to use up windfall apples with a pack of dried apricots from the cupboard. You don’t need to core or peel the apples, just wash them, cut away any bruising, then roughly chop.

Add the apricots to a bowl and cover with the boiling water; set aside while you cook the apples.

Add the apples and water to a preserving pan and bring to the boil. Cover and simmer for 20–25 minutes, stirring from time to time and breaking up the apples with a wooden spoon until they are soft. Leave to cool slightly. Press the mixture through a widemeshed sieve set over a bowl. Discard the skins and pips.

MAKES 3 JARS 175g ready-to-eat dried apricots 150ml boiling water 1kg windfall Bramley cooking apples, any bruised parts cut out, roughly chopped (no need to peel or core) 200ml water

Tip the soaked apricots and water into a food processor or blender with the lemon zest and juice, and blend until smooth. Add the apple pulp and blend again briefly. Weigh the purée, then pour back into the washed preserving pan and reheat. For every 500g of purée weigh out 250g of sugar. You should have about 1kg of purée so will need about 500g of sugar.

Grated zest and juice of 1 lemon

Add the sugar to the pan and cook over a low heat, stirring

About 500g granulated sugar

from time to time, until the sugar has completely dissolved.

25g unsalted butter

Increase the heat slightly and continue to cook for about 25 minutes, stirring from time to time, until the mixture has thickened and darkened slightly. Stir more frequently towards the end of cooking as the mixture thickens. When ready, the fruit butter will fall in large clumps from the wooden spoon.

Take off the heat and stir in the butter. Ladle the hot fruit butter into warmed sterilised jars right to the top, then draw a skewer or fine fork through the preserve to disperse any air bubbles. Clip or screw on lids, or cover the tops with waxed discs and cellophane tops secured with elastic bands.

Recipes are from National Trust Book of Jam

by Sara Lewis, illustrations

by Louise Morgan.

Published by Pavilion Books

Leave to cool, then label and date. Store in a cool place.

TIP If you haven’t got quite enough to fill the third jar, cover the surface with a waxed disc and then fill the gap with a piece of crumpled baking paper. Store in the fridge and use this jar first.

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SWINTON COOKERY SCHOOL

Spread Christmas cheer this December at Swinton Cookery School, with a wide range of festive courses to help you prepare for the big day and really wow your friends and family! Alternatively let our Head Chef do the cooking with a Festive Chef’s Table for a more intimate dining experience, great for a Christmas get together.

COOKERY COURSE

EDIBLE GIFTS

FESTIVECHEF'STABLE

CHRISTMAS IN A BOX

In this half day cookery course you will learn how to create Edible Gifts, a wonderfully unique present for friends and family to really show them you care.

What is special about the Chef’s Table experience at Swinton Estate is that the Chef cooks a gourmet menu just for the guests at the demonstration table bringing cooking to life.

Prepare a full Christmas lunch for 4 people ready to be served on the big day, with a step by step guide on timings to make the day run seamless and stress free.

For further details and to find out more about dates please visit swintonestate.com/cookeryschool or call our friendly reservations team on 01765 680969.

Masham, Ripon, HG4 4JH | swintonestate.com

reservations@swintonestate.com | 01765 680 900 Dales Life | AUTUMN 2019 |

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the

Sweet Life Delicious sweet treats that capture the best flavours of the season

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PRALINE APPLE STRUDEL The end of the summer needn’t mean the end of gloriously fresh, vibrant desserts. The chances are that your apple trees will be laden with fruit, so here is a rustic strudel which is lifted well above the ordinary with the addition of its secret ingredient – praline powder.

SERVES 6–8 FOR THE FILLING 450g tart eating apples, such as Cox’s or Braeburn, peeled, cored and chopped

To make the praline, combine the pecans and sugar in a nonstick heavy-based frying pan and cook over medium/high heat, stirring constantly, until the sugar hardens and coats the nuts. Transfer to a plate to cool, then process in a coffee grinder or small food processor until ground to a coarse

75g/¼ cup dried fruit, such as sultanas, cranberries or sour cherries

powder. Set aside.

100 g/½ cup light brown sugar

sugar, cinnamon and 1 tablespoon butter. Cook over medium

1 teaspoon ground cinnamon

heat until the apples are soft and the juices have evaporated,

1 tablespoon unsalted butter

about 15 minutes. Remove from the heat and leave to cool.

FOR THE PASTRY

Preheat the oven to 190°C/fan 170°C/gas 5.

6 sheets filo pastry (thawed if frozen)

Put 2 sheets of filo on the prepared baking sheet and brush

50g/4 tablespoons unsalted butter, melted

with 2 more sheets of filo and repeat. Top with 2 more sheets

In a large saucepan, combine the apples, dried fruit, brown

with some melted butter. Sprinkle with a little praline. Top

icing sugar, to dust

of filo. Spread the apple mixture in an even layer over the

whipped cream or crème fraîche, to serve

carefully roll up from a long end, like a Swiss roll. Use the

FOR THE PRALINE 75g/½ cup shelled pecans 40g/½ cup caster sugar a baking sheet, lined with baking parchment

top sheet of filo. Sprinkle with more praline mixture, then paper to help you roll, if necessary. The seam side needs to be on the bottom. Brush with a little more melted butter, sprinkle with any remaining praline and bake in the preheated oven until crisp and golden, about 25–35 minutes.

Remove from the oven and let cool slightly. Dust with a little icing sugar, slice and serve warm with whipped cream or crème fraîche.

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WHITE CHOCOLATE & APRICOT ROULADE This summer stunner, once assembled, will hold for a couple of hours before serving – keep it in a cool place, but not the fridge. To make it look extra special, use a vegetable peeler to make curls from a block of white chocolate to scatter on top.

SERVES 10–12

Preheat the oven to 190°C/fan 170°C/gas 5.

FOR THE SPONGE

Break the eggs into a large heatproof mixing bowl and add the

4 large eggs

sugar and saffron. Place over a pan of simmering water, making

100g/½ cup caster sugar

sure the base doesn’t touch the water. Using an electric whisk,

2 pinches of saffron threads

whisk the ingredients for 5 minutes, or until pale and voluminous.

100g/¾ cup self-raising flour, sifted

Take the bowl off the heat. Using a large metal spoon, carefully fold

3 tablespoons flaked almonds

the flour into the mixture.

1 tablespoon icing sugar, plus extra for dusting

Tip the mixture into the prepared tin and gently spread it evenly

FOR THE APRICOT FILLING

in the preheated oven for 12–15 minutes, or until lightly golden.

seeds from 4 cardamom pods, crushed

Meanwhile, cover a large board with a sheet of baking paper and

1 tablespoon orange blossom honey or other runny honey

with a spatula. Sprinkle the flaked almonds over the top. Bake

sift the tablespoon of icing sugar evenly over it.

When the sponge is ready, remove from the oven and leave it to

1 tablespoon freshly squeezed lemon juice

settle for 10 minutes. Run a small, sharp knife around the edges

8 apricots, stoned and finely chopped

Remove the tin and peel off the base paper. Roll up the sponge

FOR THE WHITE CHOCOLATE CREAM

with it as you do so – you may need to make a cut along the width

75g white chocolate, broken into pieces, plus extra if making curls

Once rolled, leave the sponge to cool completely.

175g/2⁄3 cup crème fraîche

To make the apricot filling, put all the ingredients in a pan and

200 ml/¾ cup double cream

simmer gently, uncovered, for 10 minutes – you want the apricots

before turning it upside down over the sugared baking paper. from one of the shorter ends, rolling the sugared baking paper of the sponge a couple of centimetres in, to help you start rolling.

to be soft, but still retain their shape. Leave to cool, then refrigerate 24 x 37-cm Swiss roll tin, 2.5 cm deep, oiled and base lined with parchment paper

until needed.

To make the white chocolate cream, put the chocolate pieces and 2 tablespoons of the crème fraîche in a small heatproof bowl over a pan of barely simmering water. Leave until melted, stirring from time to time. Take the bowl off the heat and leave to cool slightly.

Whisk the cream in a bowl until it forms soft peaks, then stir in the remaining crème fraîche and the cooled chocolate mixture.

Unroll the sponge onto a large board. Spread the white chocolate cream over it and scatter the apricot mixture on top. Roll up the roulade and dust with icing sugar.

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PAN PLUM CRUMBLE Plum crumble is a classic, but you could use any fruit you have – just be aware that soft summer berries will need very little time in the pan, while apples and pears will require a little longer.

SERVES 4–6 185ml/¾ cup freshly squeezed orange juice

Put the orange juice and caster sugar in a small frying pan and set it over high heat. Bring the mixture to the boil, then reduce the heat to medium. Add the plums,

2 tablespoons caster sugar

cut-side down, and cook for 5 minutes. Turn the plums

6 ripe plums, halved and stoned

over and cook for a further 5 minutes, until they have

100g/¾ cup self-raising flour

softened yet still retain their shape and the liquid has

60g/1⁄3 cup soft brown sugar

almost evaporated. Remove the pan from the heat and

60g/½ cup porridge oats

set aside.

50g/4 tablespoons unsalted butter, cubed and chilled

Preheat the grill to medium.

vanilla ice cream, to serve

Put the flour, brown sugar and oats in a bowl and mix just to combine. Add the butter and use your fingertips to rub it into the dry ingredients.

Sprinkle the mixture evenly over the plums and slide the frying pan under the hot grill for 2–3 minutes, until the crumble is golden. Serve warm with a scoop of vanilla ice cream.

Recipes are from Home-Grown Harvest, published by Ryland Peters & Small, Photography © Ryland Peters & Small RRP £14.99

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BLACK S HE EP B R E WERY Immerse yourself in the world of Black Sheep and join us at our brewery here in Masham, North Yorkshire to enjoy a beer experience that you’ll never forget.

B A A . . . R | K I TC HE N | TOUR S | S HOP P

01765 680101

E

visitor.centre@blacksheep.co.uk

VI S I T O U R S H E E P Y SH O P

W E ’ V E G OT SOM E G R E AT M E R C H & GI FT- PACK S, FOR THE BEER LOVER IN YOUR LIFE!

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... OR S H O P ON L I N E IF YOU CAN’T FIND EXACT LY WHAT YOU’RE LOOKING FOR. . .

MAKE YOUR OWN HAMPER AND CREAT E T HE PERFECT G IFT !

Black Sheep Brewery, Wellgarth, Masham, Ripon, North Yorkshire, HG4 4EN

The Spirit of Masham Gin Experience Have you ever dreamed of distilling your own handcrafted gin? The Spirit of Masham Distillery can make your dreams come true.

The Spirit of Masham Distillery Unit 1 • Masham Business Park Fearby Road • Masham North Yorkshire • HG4 4ES

Following a relaxing gin and tonic and tour of our distillery, you will be allocated a 2-litre copper alembic still. You can choose from over 100 botanicals to make your own unique hand-crafted London Dry Gin, assisted by our distillers. We will reduce your gin to bottling strength and you will bottle, label, name your gin and take away your 70cl bottle along with some great memories.

£95.00 per person including complimentary drinks and your 70cl bottle of hand-crafted gin.

To book the experience or for further information please ring 01765 688500 or visit our website: www.corksandcases.com 82 | AUTUMN 2019 | Dales Life

Gif Voucht availa ers ble

Helping Dales businesses grow since 1993

Christmas but with style

To book space in the winter issue contact Sue Gillman T: 01904 629295 M: 07970 739119 email: sue@daleslife.com daleslife.com

33rd MASHAM

SHEEP FAIR

EXTRAORDINARILY FINE FOOD FOR CHRISTMAS PARTIES THROUGHOUT DECEMBER OPEN CHRISTMAS DAY AND NEW YEAR’S EVE

5th and 6th October During the weekend from 10.00 am SHEEP SHOW • SHEEPDOG DEMONSTRATIONS SHEEP RACING • SPINNING & WEAVING DEMONSTRATIONS • OLD-TIME CHILDREN’S FAIR • WOOL EVENT – WOOL STALLS & DEMOS MORRIS DANCERS • HANDBELL RINGERS TOURS AROUND T&R THEAKSTON AND BLACK SHEEP BREWERIES • HANDSPUN WOOL COMPETITION AND MANY MORE.

Further details from Mrs Susan Cunliffe-Lister, High House, Swinton, Ripon HG4 4JH Tel: 01765 688417 or susan@burtonagnes.com ALL PROCEEDS GO TO YORKSHIRE CHARITIES

7 Silver Street, Masham, N Yorks, HG4 4DX www.vennellsrestaurant.co.uk Telephone: 01765 689000 Dales Life | AUTUMN 2019 |

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Campbell’s of Leyburn Your family run Fine Food and Wine Emporium

Winners of the ‘Best Village Store/Local Shop’ in the National Farm Food and Deli awards 2019 Our famous store on Leyburn marketplace has evolved over 150 years under 5 generations of Campbell’s to offer its own distinctive style of supermarket shopping.

Extra broad aisles offering stress-free access to more than 12,000 different products are avenues of discovery leading to mouth-watering surprises such as:

So many surprises in store for you

• innovative products from start-ups and artisans • our rapidly expanding range of own-label and every day grocery products • succulent rare-breed meat from traditional Dales’ farmers • national and international delicacies vying for attention on a first-class delicatessen counter • a bewildering choice of artisan and mainstream cheeses • a showcase for craft brewers and distillers • an unrivalled selection of world-wide wines and spirits ……. and there’s much, much more in store.

Call in for a unique shopping experience, you may be surprised!

Best Independent Rural Retailer

4 Commercial Square, Leyburn, North Yorkshire DL8 5BP Tel: 01969 622169 www.campbellsofleyburn.co.uk richard@campbellsofleyburn.co.uk

M A K E A D AY O F I T…

…at Thorpe Farm!

With its brand new café-restaurant, farm shop, country park, wetland nature reserve, animal rescue centre and reclamation barn, Thorpe Farm Centre makes a perfect day out for the whole family.

T H O R P E FA R M C E N T R E Greta Bridge, North Yorkshire DL12 9TY • 01833 627242 • www.thorpefarm.co.uk 84

| AUTUMN 2019 | Dales Life

Specialists in artisan hand-roasted coffees and exquisite loose-leaf teas

Free-from food products with care taken for vegan, gluten-free and soya-free diets The environment is important to us so please see our no-more-plastics range

t: 03330 502007 m: 07518 602594 Dryden House, Market Place, Hawes, DL8 3RA

Order online from www.thealchemistscottage.com

Chocolate factory and visitor attraction in Leyburn watch the artisan making of chocolates

www.inspiredchocolate.co.uk Factory shop

Family Friendly

CafĂŠ

accessible facilities

Workshops

trade & Corporate

Viewing Areas

Coaches & Groups

personalised

Parties & Events

Try your hand at chocolate making!

Workshops suitable for Children and Adults. Make a Chocolate Pizza, Truffles or even a sheep!

Chocolate House, Leyburn Business Park, Leyburn. DL8 5QA

Tel: 01969 625 288

Dales Life | AUTUMN 2019 |

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The Carpet & Flooring Specialist ● Amtico ● Karndean ● Panaget ● Brintons ● Westex ● & more

● Carpets ● Wood Flooring ● Laminates ● Vinyl Tiles ● Vinyl Sheets ● Rugs ● Accessories

Contact us now for a FREE quote, advice or more information t: 01748 822834 m: 07789 996526 e: enquiries@nhflooring.co.uk w: www.nhflooring.co.uk

@nhflooring @nh_flooring @NH_Flooring

Unit 6 Borough Court, Borough Road, Gallowfields Trading Estate, Richmond. DL10 4SX @nhflooring @nh_flooring @NH_Flooring

It’s far too good to miss

Take out a subscription and we’ll deliver every issue direct to your door – no more wasted trips in search of a copy. A subscription makes the perfect gift for friends and family too.

email admin@daleslife.com or visit daleslife.com 86 | AUTUMN 2019 | Dales Life

MAKERS OF BESPOKE KITCHENS AND BEDROOM FURNITURE 01609 775383 deansburykitchens.co.uk info@deansburykitchens.co.uk

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IN BUSINESS

Sleeping Beauty We meet Jo Foster, founder of Kiss the Moon

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o Foster’s high-pressure job took her all over the world. It also left her constantly jet-lagged.

And it was on yet another exhausting long-haul business flight that an idea began to form. “I knew I couldn’t cope any longer unless I could get my sleep patterns back under my own control,” she says. “But I wanted to find a natural way to do it.”

“So I started experimenting with bath oils and face oils, and sharing the blends I made with friends and family. At first I had no intention of launching a business – I just wanted a good night’s sleep – but I got so much positive feedback that it was obvious there was a real need for the products I had created.

I decided to join forces with a friend and business colleague, Anna Adsetts, and launch the UK’s first brand specialising in night-time wellness.”

SCENTS OF PURPOSE

SW E E T D R E A M S A R E MADE OF THIS

Jo grew up in Richmond, where her family ran The Black Lion Hotel. After several years working in advertising in London and Sydney she took up a job as director of a global innovation agency – an exciting role, but one whose jet-setting lifestyle left her desperate for a decent night’s sleep.

“When I started researching the subject, I discovered that the same part of the brain that controls sleep is also in charge of our sense of smell. So I decided that aromatherapy was the route I needed to focus on.

“Having settled on aromatherapy I began looking into which essential oils might help. Lavender has long been used as a sleep aid but it’s very much the Marmite of the aromatherapy world. Some people love it and some – including me – detest it.

Fortunately as I learned more I found that there is a whole suite of other natural aromas that can work on the relevant part of the brain.

“Kiss the Moon’s aim is to help people ‘sleep beautifully’. Good sleep and good skin go hand-inhand, and we have developed four unique signature blends of essential oils, each of which works on a different skin type and tackles different factors that might be stopping you sleeping. We call them Love, Glow, Calm and Dream.

“Love is designed to rejuvenate both the spirit and the skin, lulling you to sleep like a big cuddle and at the same time supporting nighttime skin cell renewal. Its ‘hero’ ingredient is rose, enhanced with frankincense, palmarosa and ylang ylang.

“Glow is a blend we like to think of as ‘sunshine in a bottle’ – a warm, mood-brightening combination of orange, geranium, myrrh and litsea.

If worries are keeping you awake, this is the one for you. It’s also good at reconstructing dry and dehydrated skin.

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“Our third blend, Calm, includes jasmine, sandalwood and chamomile. It’s a great re-balancer and de-stresser – perfect if you can’t switch off your brain at night. In terms of the skin, it’s good for treating breakouts or hormonal disturbances.

“And finally there’s Dream. And yes, it does include lavender, but we’ve given it a lift with bergamot and cedarwood, so the overall effect is very different from that ‘old fashioned’ lavender smell. Dream soothes the mind, and the skin too.

Its anti-inflammatory action helps with aches and pains – cyclists and hikers love it.”

A WINNING FORMULA “Anna and I set up Kiss the Moon in autumn 2014, and since then we’ve been lucky enough to have gathered lots of accolades and awards, particularly for our best-selling product, Love Night Cream for Hands. The most exciting news of all, though, was winning Best New British Brand in 2016’s Pure Beauty Awards. When the result was announced we literally squealed with delight!

“We now have 25 products in our range. In addition to nighttime skin care products we now offer a variety of bath oils, bath salts, sleep balms for pulse points, soaps, pillow mists, home fragrances and candles. All are firmly focused on one thing: helping users get more from a night’s sleep. So we’ll never make a day cream – although perhaps one day we’ll make pyjamas!

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“This spring we opened our first store, the Kiss the Moon Beauty Sleep Boutique, which is set in the beautiful grounds of Sedbury Hall near Scotch Corner. People can pop in any time we’re open – no need to make an appointment!

“The most frustrating aspect of the job? Well, as a small brand trying to make a name for yourself you’re up against the big guys. Even if you’ve got a better product and more awards, they can simply buy themselves a bigger audience. On the positive side, it’s a massive buzz when someone tells us that we’ve really helped them with their sleep, or with improving their skin.

“The future? This autumn we’re introducing a new product line, a night cream for feet to complement our popular night cream for hands. We’ve also just launched in Boots. The company is completely rethinking their stores, and we’re one of 32 new brands they have chosen for their redesigned outlets; Kiss the Moon products will be featuring in Boots’ new ‘Stress, Sleep and Aromatherapy’ section.

Interestingly, customers and the media were way ahead of retailers in realising what we’ve been saying all along: that sleep is an important topic of concern in its own right.”

For more information about Kiss the Moon, including opening times of their Sedbury Hall store, visit kissthemoon.com or call 01748 822888.

Crofter, Country Cream 50oz

Quality British-made woollen carpets

6 Market Place, Leyburn DL8 5BJ 01969 622208 • sales@milnersofleyburn.co.uk www.milnersofleyburn.co.uk Dales Life | AUTUMN 2019 |

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!

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Stacey Moore is one of Yorkshire’s best selling coloured pencil artists, specialising in ďŹ ne art drawings of British wildlife and farm animals. Early spring 2016 she pursued her dreams and opened

The Stacey Moore Gallery in her hometown of Hawes, North Yorkshire.

You can visit Stacey and watch her drawing; the gallery is open daily 10am-4pm (closed Sundays) or view the full collection www.staceymoore.co.uk

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COLLECTED WORKS

1

ART DECO BROOCHES AND PINS rnamental brooches and pins were hugely popular during the Victorian era, but by the 1920s they had become distinctly less fashionable. Nonetheless there are still numerous examples on the market today, and they represent excellent value for collectors – as Sarah Hardy, jewellery expert at Tennants Auctioneers in Leyburn, explains.

“In comparison to rings, for example, brooches from the Art Deco period offer a very good weight of gemstones for the money. What’s more they’re very wearable today, thanks to their clean lines and simple style.

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“Seen on screen or in an auction catalogue a particular brooch may not appear particularly impressive. But pin that same item onto a piece of fabric and its sculptural qualities suddenly stand out.”

Sarah talks us through half a dozen Deco items that have come through the doors at Tennants over the last year or two, starting with an emerald and diamond brooch whose elegant, understated design and minimal colour palette show just revolutionary Art Deco must have seemed compared to the fussy, elaborate jewellery of earlier times.

exploring antiques and collectables

2

3

5

1: Geometric brooch featuring an emerald flanked by two old-cut diamonds, sold by Tennants for £480.

2: Bow brooch, pavé-set with old-cut diamonds and calibré-cut sapphire accents, sold by Tennants for £1,000.

3: Bow brooch with calibré-cut onyx centre and old-brilliant-cut diamond borders, sold by Tennants for £1,300.

4: Double clip brooch with pavé-set diamond double scrolls; Tennants’ auction estimate £4,000 to £5,000.

5: Carved jade cockatoo jabot pin with a diamond-set eye, grain-set diamond halo, diamond-set perch and diamond stopper, sold by Tennants for £750.

6: Brooch featuring an old-cut diamond in a claw setting within a pierced plaque of old-cut and square-cut diamonds, sold by Tennants for £2,800.

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4

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As with many pieces from the era, it’s not possible to date exactly as it bears no marks – even gold wasn’t required to be hallmarked providing it was gem-set – but the central tubular sections, with their almost industrial appearance, suggest that it most likely hails from the latter end of the Art Deco period.

Ribbon Development

But Art Deco jewellery isn’t necessarily all straight lines and sharp corners, as the next piece we discuss demonstrates. It’s a sapphire and diamond brooch in the shape of a bow, and it’s a tour-de-force of the jeweller’s art.

Set in finely worked platinum, the old-cut diamonds are offset by the brilliant blue accents of calibré cut sapphires – that’s to say sapphires custom-cut to fit the design. Cutting gemstones in this fashion is labour-intensive and costly.

It’s not a technique much used nowadays, but it was fairly common in high-end Art Deco jewellery, and in this case helps create a strikingly three-dimensional look. This handsome piece made a correspondingly handsome £1,000 when it sold at auction.

The next item we turn to is also a bow brooch, but quite different in style. Made from diamonds and calibré-cut black onyx it has a strikingly geometric character reminiscent of Art Deco icons like New York’s Chrysler building.

Unrepentantly monochrome, this is a piece that is intended to be bold and striking. At nearly 8cm long it’s unusually large for a brooch, leading Sarah to wonder how it might originally have been worn – certainly not on a lapel but possibly high up near a shoulder.

Although the brooch came with a Cartier case, it couldn’t be verified as being a Cartier piece. It went under the hammer for £1,300.

We’re back to sinuous lines with our next piece, a diamond double-clip brooch from circa 1935. The two halves of the brooch, each of which has its own clip, can be removed from the underlying frame. Many people who have inherited similar pieces mistakenly suppose that the two halves are intended for use as earrings.

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In fact they were designed to be clipped onto the neckline or straps of a dress. This was a fashion popular from the 1920s to the 1940s, but which had almost entirely disappeared by the end of the Second World War. This particular double-clip brooch has around 10 carats of calibrated diamonds in platinum settings so fine they are barely visible.

It was valued by Tennants at between £4,000 and £5,000.

Parrot Fashion

Next we turn to a stylish jabot pin featuring a carved jade cockatoo with a diamond eye and a diamond-studded halo and perch. Jabot pins are not normally particularly valuable but this one has a number of appealing features, not least the fact that it has an animal motif.

It also features an attractive diamond stopper. In previous eras the stoppers on pins were generally plain and functional, but during the Art Deco period they were often turned into decorative features in their own right.

Despite the fact that the jade is cracked, this pin achieved a very respectable £750 at auction.

Our final item is a masterpiece of understated simplicity: a brooch featuring a central old cut diamond in a claw setting within a pierced plaque of old-cut and square-cut diamonds.

Leading jewellers of the Art Deco period worked hard to make the settings of their gemstones as discreet as possible, and in this case the settings are well nigh invisible.

The design is a clever one, with the interlinked lines of diamonds creating a lively circulating rhythm reminiscent of some of Mondrian’s abstract paintings of the 1930s and early 1940s, such as Broadway Boogie-Woogie.

This sophisticated and beguiling piece, which contains around 5 carats of diamonds, fetched a hefty £2,800 in Tennants’ Autumn Fine Art Sale last year.

For more information about Tennants Auctioneers, or to arrange a valuation, visit tennants.co.uk or call 01969 623780.

A.D. CALVERT

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The company comprises an extensive modern stone-processing plant with state of the art equipment and a large workforce of master craftsmen ready to undertake any project. We have the facility to complete projects from first contact to delivery.

The Stoneyard • Wensley Road • Leyburn • North Yorkshire • DL8 5ED

t: 01969 622296 e: stone@calverts.co.uk w: www.calverts.co.uk Dales Life | AUTUMN 2019 |

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A CLEAN BREAK

Can a four-day stay at a health resort change your life? Polly Chapman visits Ayurveda Parkschloesschen in Germany to find out 98 | AUTUMN 2019 | Dales Life

yurveda is an ancient system of medicine that originated on the Indian subcontinent more than 5,000 years ago. Ayurveda means ‘the science of life’ in Sanskrit, and it’s a discipline that seeks to harmonise mind and body.

Despite having become something of a fad here in the West, it’s a way of life for many people.

Fortunately you don’t need to travel all the way to Asia to experience genuine Ayurveda – there’s a family-run health resort in Germany that has won numerous awards for its wholehearted dedication to the technique. It’s called Ayurveda Parkschloesschen and it is situated in the Moselle Valley, due west of Frankfurt-Hahn airport.

A HOME FROM HOME Ayurveda Parkschloesschen opened its doors 25 years ago, long before the current vogue for all things Ayurvedic. It’s a relatively modest building set in a gorgeous landscape of quiet roads, neat vineyards and lush green forests. And it has a very different atmosphere to some of the flashier health resorts I have visited. There are no clinical white coats and stuffy attitudes here. Instead it’s all very quiet and serene; in fact it feels rather like staying in someone’s home.

In keeping with this low-key approach, rooms are stylish, comfortable and uncluttered, and designed to minimise distractions.

Consequently there is no wi-fi in the rooms – and it’s a joy not to see people running around with laptops or shouting into mobile phones!

If you want unashamed luxury then perhaps this isn’t the place for you, but if you want to relax then it’s a different story. Ayurveda Parkschloesschen is compact and well laid out, and it’s easy to find your way around. The staff are super-friendly, and all speak good English.

My first encounter with the food at Ayurveda Parkschloesschen completely bowled me over.

Ayurvedic practitioners believe that you are what you eat, and that many of life’s problems begin with the gut. Not only are the menus at Ayurveda Parkschloesschen designed to be healthy, but Chef turns each plate into a miniature work of art.

Everything is vegetarian, pepped up with plenty of natural herbs and spices. Breakfast usually consisted of oats with a selection of accompaniments such as tonka bean and apple compote. Lunches and suppers included a variety of soups (beetroot, fennel, celery and aubergine amongst others), lots of roasted vegetables with quinoa or polenta, and beautiful baby-leaf salads.

Desserts were equally impressive; pear fan with carob cream and cherry is one that I look back on fondly.

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On my first morning, following a lecture on Ayurveda from PR guru Kathleen Landbeck, I felt I had a better understanding of the science behind it, and I was looking forward to my appointment with Frau Kansal, the resident doctor, who would be determining my dominant ‘dosha’ or mind-body type. She told me that I am pitta/vata, that my metabolism is really slow, and that it’s hard for me to lose weight – no surprises there! Also that I am stressed and prone to bloating. She prescribed a programme of foods and advised me to totally cut out dairy, gluten, coffee and alcohol.

THAT SYNCING FEELING After lunch it was time to visit the spa for my first treatment. Abhyanga is one of the signature treatments of the Ayurvedic healing system and involves a synchronous massage given by two therapists, each using both hands.

This proved to be a very strange experience and not for the faint hearted as you have only a tiny towel to protect your modesty. The massage begins with a face, head and shoulder massage, then it’s onto the bed. The therapists use lashings of natural, organic warm oil, mirroring each other’s movements and working at the same pace and with the same pressure. The massage induces relaxation, increases circulation, improves the digestive system and balances the dosha. Afterwards you are shown to your own mini-suite with a bed and a shower. This is a really nice touch because you really do feel totally dazed and need time to recover.

One of the best experiences I had at Ayurveda Parkschloesschen was the cooking workshop. It begins with Chef giving a brief demonstration on basic chopping techniques.

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We are then split into teams of three to set about creating a three-course dinner. Afterwards we sat round the table and ate what we had cooked. It was a good opportunity to talk to some of the other guests, who came from all over the globe, many returning time and again. Most were following the Panchakarma cleansing and rejuvenating programme, a very strict fast, so this was probably the most food they had seen for almost ten days.

There are lots more activities, therapies and treatments available to guests at Ayurveda Parkschloesschen. You can find out more about some of them on the hotel’s website.

THE VERDICT Until now, every time I have been to a spa or taken a wellness break I have reverted to my old bad habits as soon as I got home. This time I decided to follow the Ayurveda Parkschloesschen programme back in England. I cut out dairy completely. I also cut back on my meat consumption and am now mostly vegetarian.

I cannot say I have a quiet mind, or that I am much less stressed, but I am undoubtedly a somewhat smaller person, having lost an impressive 16lbs.

There is a lot of truth in Ayurvedic philosophy, and I firmly intend to stick to my new regime. I loved the sincerity and genuine enthusiasm of everyone at Ayurveda Parkschloesschen. I also loved the imaginative, creative food – who knew you could do so much with vegetables.

I have been lucky enough to have visited spas all around the world. Many have been disappointing, but Ayurveda Parkschloesschen is definitely one I will be returning to.

For more information about Ayurveda Parkschloesschen visit ayurveda-parkschloesschen.de

Remodel your look • Rejuvenate your skin Innovative treatments you can trust When it comes to facial treatments, you need to be sure you’re in safe hands.

Dr Stephanie Phillips of Orchard House Facial Aesthetics learned her craft from world-renowned experts. She was awarded a merit by the Royal College of Surgeons for her skills.

Always on the lookout for groundbreaking treatments, she carefully evaluates the scientific evidence and only offers safe treatments that genuinely work.

Treatments available at Orchard House include: • anti-wrinkle injections and dermal fillers • medical grade skin treatments from Zein Obagi ZO skin • Hydrafacial MD and DermaPen micro-needling • award-winning bio-remodellers Profhilo and Sunekos – unique injectables that stimulate production of collagen and elastin, firming skin and reducing the signs of ageing To find out more visit orchardhousedentalcare.com or follow @orchardhouse_aesthetics on Instagram

D E N TA L C A R E

FA C I A L A E S T H E T I C S

Orchard House 16 Ainderby Road, Northallerton North Yorkshire DL7 8HD 01609 771888 Dales Life | AUTUMN 2019 | 101

Clarins Everlasting Youth Fluid, a new hydrating foundation that leaves skin glowing, from Barkers, Northallerton, barkers.co.uk

Exquisite blue silk dress from Marchesa Notte’s 2020 resort collection – see more at marchesa.com

This super-soft Loewe tote from netaporter.com is made from supple textured leather and folds flat for easy packing

Pink Bonnie leather kitten-heel mules by Sophia Webster, from matchesfashion.com

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Christian Louboutin nail polish in Edgypopi, a classic bright glossy red, from a range at christianlouboutin.com

Charlotte Tilsbury two-step blusher for an effortless, even bronzed glow; available from John Lewis, Leeds, johnlewis.com

Glitter-packed Marc Jacobs eyeshadow, available in four bold shades from netaporter.com

Stacking jewel-set gold and silver rings by Fiona Hutchinson, from a range at Pyramid Gallery, York, pyramidgallery.com

Souliers Martinez Ebro woven metallic leather slingback pumps from Harvey Nichols, Leeds, harveynichols.com This Quantum Botanika Herbal Water refreshes and revives tired complexions; from a range at nataliyarobinson.co.uk

Radara eye patches from facethefuture.co.uk help soften wrinkles and fade away dark circles

Silver bangle with 18ct gold and diamonds by Natalie Jane Harris, from a selection at Pyramid Gallery, York, pyramidgallery.com

Luxurious new MatteTrance lipstick by Pat McGrath, available in 20 shades from Selfridges.com

Crepe cocktail dress with crystalembellished tulle neckline, from Jenny Packham’s autumnwinter collection at jennypackham.com

Neom Tranquillity Intensive Skin Treatment Candle, designed to hydrate and soften your skin, from Fenwicks of York

Christophe Robin Hydrating Melting Mask hydrates hair without weighing it down; from a range at Space NK, Harrogate

YSL Kate shoulder bag in shimmering turquoise leather, also available in pink, from Harvey Nichols, Leeds, harveynichols.com Dales Life | AUTUMN 2019 | 103

Guerlain KissKiss lipsticks are enriched with hyaluronic acid to plump the lips and help smooth fine lines; see the range at Barkers, Northallerton, barkers.co.uk Rose Deep Hydration Facial Toner by Fresh softens the skin and restores a healthy-looking complexion; available at John Lewis, York, johnlewis.com

Stila’s magnificent liquid eyeshadows are a game changer with their showstopping, long-lasting colours; from Marks & Spencer branches nationwide

Diamond-set galloping horses ring, custom-enamelled in a colour of your choice, from sculpturetowear.co.uk

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Striking asymmetric crepe dress from Roland Mouret’s Autumn 2019 collection at rolandmouret.com

Joli Blush by Clarins gives your cheeks an ultra-pigmented boost in just one step and adjusts to any skin tone; from Barkers, Northallerton, barkers.co.uk

The Glowgasm Face Palette from Charlotte Tilbury includes highlighter, bronzer and blusher; see the collection at Harvey Nichols, Leeds, harveynichols.com

Monat’s Smoothing Shampoo gently cleans and nourishes whilst controlling flyaway and frizzy hair; available online from monatglobal.com

Limited edition white gold brooch, available with or without pavé-set diamonds and enamelling, from sculpturetowear.co.uk

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Trinity Menswear • 13 King Street, Richmond DL10 4HP • 01748 518088 info@ trinitymenswear.co.uk • trinitymenswear.co.uk Dales Life | AUTUMN 2019 | 105

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HELMSLEY

STOKESLEY

NORTHALLERTON

york@speartravels.net

helmsley@speartravels.net

stokesley@speartravels.net

northallerton@speartravels.net

01423 324545

40 High Street, Boroughbridge, YO51 9AW

01439 770456

9 Market Place, Helmsley, YO62 5BL

01642 710698

2 High Street, Stokesley, TS9 5DQ

01609 779821

3 Market Row, Barkers Arcade, DL7 8LN

Relax… It’s easy when you get used to it

We are hot tub specialists and only supply the finest hot tubs on the market with unique features. With over 30 years’ experience, we pride ourselves on providing the correct hot tub for you and your family.

Please visit our showroom or call us for further information.

A Bigger Splash, Unit 6, Brompton Industrial Park, Station Road, Brompton-on-Swale, N. Yorkshire DL10 7SN 01748 812039 www.a-biggersplash.co.uk abiggersplash2@aol.com 106 | AUTUMN 2019 | Dales Life

HOLIDAY LETTING MADE EASY Property management services from ÂŁ20 per month Many properties achieve over 40 bookings each year Free property listing on cottages.com

Call 01969 625320 or call into our Leyburn Office Dales Life | AUTUMN 2019 | 107

DALESDIARY AUTUMN 2019

THORP PERROW ARBORETUM

YORKSHIRE DALES MILLENNIUM TRUST

Bedale, North Yorkshire 01677 425323 thorpperrow.com

015242 51002 email info@ydmt.org Find out more at ydmt.org.events

Fungus Foray Sundays 29 September, 13 and 27 October and 10 November, 1pm Join expert Dr Keith Thomas for an in-depth look at the world of fungi in the Arboretum. Bring a bag or basket and learn what is edible and what is not!

Free of charge (standard entry charges apply).

Autumn Tour Wednesday 9 October, 2pm A guided walk through the Arboretum in its full autumn colour. The walk, led by our Curator, Faith, will focus on ‘Autumn’s Bounty’ – the fruits, cones, berries and nuts produced in the Arboretum during autumn. £5, or £3 for Thorp Perrow season ticket holders (standard entry charges apply).

Lunch in the House Thursday 17 October, 12.30pm

Flowers of the Dales Festival 2019

Enjoy a two-course lunch in Thorp Perrow’s private dining room before Dr Keith Thomas gives a fascinating talk about the fungi that grow at Thorp Perrow. Following the talk our Curator, Faith, will lead a guided tour of the Arboretum in its full autumn glory. £37, or £32 for Thorp Perrow season ticket holders.

Until Wednesday 30 October Wildflower and nature events will continue to happen across the Yorkshire Dales until 30 October.

Thorns: an abandoned settlement Tuesday 1 October, 10am–12 noon This half-day walk will introduce participants to the settlement of Thorns and explain how and why it grew in importance, how it changed through time, and why it was abandoned. Location: Thorns Settlement (near Ribblehead), meeting at the small informal parking area on the B6255 at SD 774 797.

Price £15, booking essential.

YDMT Autumn Woodland Walk Thursday 17 October, time TBC A lovely 6-mile walk, led by YDMT’s Woodland Officer, exploring Grass Wood, one of the largest areas of broadleaved woodland in the Dales.

Location: Grassington. Suggested donation in the region of £15 per person.

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Bedale Hall Sale Sunday, 22 September at 10am Bedale, North Yorkshire, DL8 1AA Viewing 20 September 10am-7pm 21 September 9am-5pm Catalogues ÂŁ6 by post.

BBC’s Antiques Road Trip will be filming at this auction

NO SALE NO FEE

We make no charge for unsold lots, photography, lotting and insurance.

Elstob & Elstob Limited, Bedale Hall, North End, Bedale, North Yorkshire, DL8 1AA t: 01677 333003 e: info@elstobandelstob.co.uk

www.elstobandelstob.co.uk

Dales Life | AUTUMN 2019 | 109

AUTUMN 2019

SWINTON ESTATE

THE STATION

Masham, Ripon HG4 4JH 01765 680900 swintonestate.com

Station Yard, Richmond DL10 4LD 01748 850123 thestation.co.uk

Mindful Wellness Break at Swinton Bivouac

Sandra Parker: Sit Thissen Down

A two-night complete digital detox staying in a hand-built, off-grid, wooden tree lodge set in tranquil woodland on the edge of the Yorkshire Dales. Unplug and unwind with a programme of sound baths, mindful forest bathing and reiki drumming around the camp fire. The break includes wholesome vegetarian meals served in the Cafe Bistro and access to the award-winning Swinton Country Club & Spa. £375 per person on a full board basis; single supplement applies.

For bookings call 01765 680 900 or email spareservations@swintonestate.com

Saturday 5 to Wednesday 16 October An exhibition of original oil paintings featuring the iconic Swaledale sheep breed. Sandra will also be launching her book Sit Thissen Down, which gives an insight into her childhood and artistic journey.

Sunday 22 to Tuesday 24 September

Cooking for Better Health course at Swinton Cookery School Friday 4 October and Friday 15 November, 10am–2pm

Brian Nunn and Liz Littlefair: Wild Things Saturday 2 to Sunday 13 November An exhibition depicting all aspects of wildlife and the natural world. Both Brian Nunn and Liz Littlefair were born and brought up in Hartlepool. They share a lifelong interest in wildlife and the natural world, which has inspired them to recreate those aspects of nature that particularly attract them.

Richmond Rotary Club Saturday 2 to Sunday 27 November Charity art exhibition raising funds for Mercy Ships UK, Yorkshire Air Ambulance and other local charities. A preview night will be held on Saturday 2 November from 6:30pm to 8:00 pm, when people will have a special opportunity to see the exhibition and meet some of the artists.Admission £5 per person (payable on the evening) which will include wine and savouries.

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A new half-day health-based cookery course run by Swinton Cookery School Head Chef Marc Williams and nutritionist Kate Chaytor-Norris. It focuses on how to reduce sugar intake, how to plan menus to combat chronic health problems and how food can be both medicinal and delicious. Marc will cook a menu based on Kate’s recommendations, talking about the importance of variation in diets and preparing products from scratch, with some top tips on how to ensure healthy food tastes and looks fantastic. £85 per person, £72 for Swinton Country Club & Spa members. For bookings call 01765 680969 or email cookeryschool@swintonestate.com

THE

SADDLE ROOM AT TUPGILL ESTATE, LEYBURN

Tupgill Estate, situated in the heart of the Yorkshire Dales with 513 acres of glorious Yorkshire countryside, is home to The Saddle Room restaurant and the famous Forbidden Corner, Yorkshire's Large Tourist Attraction winner.

It is also one of the region's most picturesque wedding locations.

UNIQUE SETTING

Choose from a variety of wedding settings, all with their own quirky and quaint charm. Impress your guests with inventive wedding menus whilst sipping champagne and soaking up the sheer beauty of the Yorkshire Dales. Relax in front of feature fireplaces and dazzle your wedding party with the vaulted wine cellar. Incorporate the Forbidden Corner into your big day plans and make the day extra special and fun.

THE HAYLOFT

This first-level function room with lift access can seat up to 50 people for your wedding breakfast. The Hayloft is the perfect place to kick-start the party along with a dance floor for your evening reception.

THE SADDLE ROOM RESTAURANT

Dependent on the date and season couples have in mind, why not exclusively hire our quirky equine-styled restaurant or use in conjunction with the Hayloft. This option is ideal for those that want something a little different.

THE BELL BARN

Our newly refurbished Bell Barn boasts a rustic aesthetic, exposed stone and lots of natural daylight – it's a real blank canvas just waiting to be dressed to match a chosen wedding colour scheme. The Bell Barn can cater for 150 guests seated, or 200 maximum for an evening reception. For larger parties couples have the option of a marquee wedding on the lawn. There's also the opportunity to block book the venue for guaranteed exclusive use.

CIVIL CEREMONIES

We are proud to offer Civil Ceremonies in a number of locations within the grounds of Tupgill Park. Whether it be in front of the roaring fire in the Bell Barn or a summer outdoor ceremony, by the Fishing Temple, or with the dramatic backdrop of Flamstone Pin on Tupgill Lawn, we can tailor-make the setting in line with your vision.

5 STAR ACCOMMODATION After a long day celebrating such a memorable occasion, what better than to retire to one of our courtyard self-catering cottages or stable bed and breakfast bedrooms.

Tel: 01969 640 596 | www.thesaddleroom.co.uk The Saddle Room Restaurant, Tupgill Park, Coverdale, Leyburn, North Yorks DL8 4TJ Dales Life | AUTUMN 2019 |

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AUTUMN 2019

RHS GARDEN HARLOW CARR

GREEN HOWARDS MUSEUM

Crag Lane, Harrogate HG3 1QB 01423 565418 rhs.org.uk

Trinity Church Square, Richmond, DL10 4QN 01748 826561 greenhowards.org.uk

Seventy Days of Sculpture Monday 2 September to Monday 10 November

Museum Talk: Dear Diary

Friday 4 October, 7pm Innermost thoughts and insightful observations drawn from a range of memoirs, letters and diaries in the museum’s extensive collection of personal papers, plus some surprising entries from official records. Cost: £5.

Museum Talk: Shanghai – Revolutionary City Thursday 24 October, 7pm 1920s Shanghai was crawling with spies, missionaries, soldiers, political agitators and colonial entrepreneurs. We explore the role of the men sent to Shanghai to serve British interests.

Cost: £5.

Special Exhibition: Hostile Environment – The British in Russia 1918–1920 Until Saturday 14 December

Yorkshire sculptors have created showpieces for the garden to celebrate Harlow Carr’s 70th birthday.

Follow a self-guided map to discover sculptures using a broad range of media from wood and wire to stone and metal. The sculptures will be sited in iconic locations throughout the beautiful 58-acre garden. All sculptures are for sale.

Embroidering Harlow Carr: Autumn Tuesday 1 October to Saturday 30 November, 11am–4pm

The little known story of how Britain played its part in the Russian Civil War, using personal archives from the museum’s collection, and objects lent by National Museums Scotland and Royal Armouries to explore the complex positioning of ‘red’ versus ‘white’ at a time of enormous global social and political upheaval in the aftermath of the First World War. Entry to the exhibition is included in museum admission.

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To mark the 80th anniversary of the outbreak of the Second World War, this RHS Lindley Library display looks at the essential role that RHS advice and expertise played in the successful Dig for Victory campaign to get the nation growing its own food.

Northern Fruit Group Apple Display Wednesday 30 October to Sunday 3 November See displays of awesome apples courtesy of The Northern Fruit Group, who will be on hand to offer advice on fruit growing and identification. Bring along your home-grown apples for identification.

Dales Life | AUTUMN 2019 |

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AUTUMN 2019

KIPLIN HALL & GARDENS Near Scorton, Richmond DL10 6AT 01748 818178 kiplinhall.co.uk

No Borders Saturday 14 September to Wednesday 30 October, 11am–5pm Exploring Kiplin’s history of adventure through art, No Borders is an exhibition of work by contemporary artists whose works echo the sense of exploration intrinsic to the past inhabitants of Kiplin Hall. Works will range from ceramics to textiles and paintings. Pieces will be displayed throughout the Hall. All works will be available to buy. Standard admission applies.

Cobwebs & Cake Saturday 19 October to Sunday 3 November, 11am–5pm

YORK MINSTER Deangate, York, YO1 7HH yorkminster.org

Northern Lights Thursday 24 to Thursday 31 October, 7pm and 9pm (6pm and 8pm on Sunday 27 October); performances last approximately 30 minutes; doors open 45 minutes beforehand See York Minster in a new light this autumn as the awe-inspiring Northern Lights returns by popular demand. The sound and light installation will transform the nave with images and audio inspired by the medieval Minster’s stained glass and stone.

Visitors can explore the empty nave after dark before the installation illuminates the space and surrounds the listener with soundscapes and music. The performances on Sunday 27 October have a reduced capacity; we would recommend these showings to those who wish to come to a more accessible and intimate experience.

Tickets are £6 in advance or £8 on the door.

Halloween in Kiplin Hall and Gardens will be inspired by the novel Great Expectations. There will be craft activities in the Hall, and spooky trails (with a comic twist) to explore inside the Hall and around the Gardens. Standard admission applies.

Bat Walk Monday 28 October Tour Kiplin’s grounds and see the sky come to life with bats on a twilight walk. Bring a torch for a glimpse of Kiplin’s hidden heritage as the sun fades.

Charges apply, and places are limited.

Contact 01748 818178.

Northern Lights: pre-event talks 25 and 26 October Want more from your Northern Lights experience? Learn more about the history of the building and the stained-glass that inspired the light show. Places are limited. Tickets are £12 and include the light show viewing; book via the website. These events have been organised to raise funds to preserve the cathedral’s medieval stained glass windows by installing external glazing to protect them from the elements.

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SPECIAL EXHIBITION

The little-known story of Britain’s involvement in the Russian Civil War, through the eyes of the soldiers who served.

until 14 December 2019

greenhowards.org.uk

Richmond, North Yorkshire

It’s far too good to miss

Take out a subscription and we’ll deliver every issue direct to your door – no more wasted trips in search of a copy. A subscription makes the perfect gift for friends and family too.

email admin@daleslife.com or visit daleslife.com Dales Life | AUTUMN 2019 | 115

AUTUMN 2019

JOE CORNISH GALLERIES Register House, Zetland Street, Northallerton DL6 1NA 01609 777404 joecornishgallery.co.uk

Focus on… David Ward Saturday 7 September to Saturday 14 December

YORKSHIRE ENGLISH MUSIC FESTIVAL englishmusicfestival.org Friday 27 to Sunday 29 September Join us for a convivial weekend’s music-making in the historic St Andrew’s Church in Aysgarth.

Music ranges from Elgar’s Violin Sonata, through piano music by Bax, Dyson and Ireland, to works

by Purcell and Blow sung by the Yorkshire Bach Choir. There will also be song-cycles by Finzi from top RNCM students, Restoration songs and piano music and songs by Holst, Walton and Lambert.

Full programme and booking details are available on the website, englishmusicfestival.org. Discounts are available to local residents.

Landscape photographer, teacher and writer David Ward launches his first photography exhibition in many years on 7 September.

The work is from his new photographic series Overlooked. The exhibition is a unique opportunity to view the current trends in David’s work and to purchase one of his prints.

Focus on... at Joe Cornish Galleries is a programme of exhibitions showcasing the work of resident Gallery photographers.

Mini-Meeting of Minds Conference Saturday 19 October, 2.30–5pm Joe Cornish Galleries in association with On Landscape magazine is hosting a Mini-Meeting of Minds Conference. The theme is ‘Obvious and Overlooked’ and the speakers are photographers David Ward, Joe Cornish, Lizzie Shepherd and Tim Parkin. Tickets cost £30. The subsequent private buffet will run from 5.30–7.30pm and tickets cost £20. Tickets are available from Joe Cornish Galleries.

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CAMP HILL ESTATE Kirklington, Bedale DL8 2LS 01845 567788 camphill.co.uk

Camp Hill Charity Christmas Fair Monday 18 November, Charity Evening 5–9pm, £12.50 including a glass of fizz; Tuesday 19 November, 9am–3.30pm, £5 Camp Hill Charity Christmas Fair is now entering its 23rd year, having raised over £250,000 for a variety of local and national charities. Over 40 stalls spread through both Camp Hill’s Orangery and Barn selling fabulous presents from beautiful cashmere, sheepskin products to perfect men’s gifts, children’s goodies, natural scented candles, jewellery and local food and drink too. Lunch and refreshments are available throughout the day.

Come and enjoy our festive shopping, all proceeds go to charity plus 10% of all products bought by you!

The FoURTH YORKSHIRE

English Music Festival 27th-29th SEPTEMBER 2019

Join us for a convivial weekend’s music-making in the historical church at Aysgarth in the gorgeous Yorkshire Dales. Music ranges from Elgar’s Violin Sonata, through piano music by Bax, Dyson and Ireland, to works by Purcell and Blow sung by the Yorkshire Bach Choir. Also: song-cycles by Finzi from top RNCM students, Restoration songs, & piano music and songs by Holst, Walton and Lambert.

For more details please contact Festival Director Em Marshall-Luck at The English Music Festival, PO Box 123, Clunton, Craven Arms, Shropshire SY7 7BP or email: em.marshall-luck@englishmusicfestival.org.uk.

www.englishmusicfestival.org.uk EMF Yorkshire Festival 2019 Advert (143x108mm) for Dales Life.indd 1

31/07/2019 16:00

…is …is one one of of England’s England’s most recent most recent follies. follies.

The brainchild of Mr. C.R. Armstrong, C.M.G. OBE, it was originally built as a private folly but due to public demand was subsequently opened.

A unique labyrinth of tunnels, chambers, follies and surprises created in a four-acre garden in the heart of the Yorkshire Dales. The temple of the underworld, the eye of the needle, a huge pyramid made of translucent glass, paths and passages that lead nowhere, extraordinary statues at every turn. There are decisions to make and tricks to avoid, a day out with a difference which will challenge and delight children of all ages.

OPENING TIMES FOR 2019 EVERY DAY FROM 1 APRIL - 3 NOVEMBER & then Sundays until Christmas.

Mon - Sat 12 noon - 6pm.

Sundays & Bank Holidays 10am - 6pm.

Visit the

Corner C a

fé WITH ITS N EW MENU & freshly–m ade sa soups, barista ndwiches, coffees and delicious AW ARD WINNIN G PIES & CAKES

Tupgill Park Estate, Coverham, Middleham, Leyburn, North Yorkshire DL8 4TJ

ADMISSION IS BY PRE-BOOKED TICKETS ONLY To reserve your ticket please telephone

01969 640638

www.theforbiddencorner.co.uk Dales Life | AUTUMN 2019 |

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On the market

Our regular round-up of beautiful properties for sale in Yorkshire.

MEADOWCROFT, FINGHALL, LEYBURN Spacious detached barn conversion, 3 double bedrooms.

0.6 acre gardens, garage and workshop. Stunning views.

Guide Price: £495,000 Robin Jessop Ltd. 01969 622800 robinjessop.co.uk

THOMPSONS FORMER BAKERY, BEDALE Grade II listed. Double fronted shop space. Accommodation over 4 floors. Huge business potential.

Guide Price: £380,000 - £400,000 Robin Jessop Ltd. 01969 622800 robinjessop.co.uk

TOAD HALL, MOORSHOLM, SALTBURN

64 THE SPRINGS, MIDDLEHAM, LEYBURN

Spacious detached family house in an award winning village. 6 Bedrooms over 3 floors. Gardens and grounds with sea views.

Guide Price: £345,000 Robin Jessop Ltd. 01969 622800 robinjessop.co.uk

A well presented bungalow residence in a popular location.

Garaging and parking, private gardens Guide Price OIEO £255,000 Robin Jessop Ltd. 01969 622800 robinjessop.co.uk

5 KING GARTH, WEST BURTON

2 VICTORIA COTTAGES, MIDDLEHAM

Spacious family home, 3 bedrooms. Large private garden, patio area. Garage, parking. Subject to national park restriction.

Guide Price: £400,000 Robin Jessop Ltd. 01969 622800 robinjessop.co.uk

Cosy two bedroom cosy Dales cottage. Perfect holiday let or bolt hole. Fitted sauna. Secluded town centre location.

Guide Price: £160,000 Robin Jessop Ltd. 01969 622800 robinjessop.co.uk

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CHAR TERE D S U RVEYOR S • E ST AT E AG E N T S • P R OP E R T Y A U C T I O NE E R S • V A L U E R S • L A ND A G E NT S

FREE MARKET APPRAISALS - PROPERTIES INVITED FOR OUR WINTER AUCTION

THE GRANGE, WEST BURTON, LEYBURN A truly outstanding Grade II listed Georgian residence in a fantastic village location. Guest wing.

Stunning gardens & grounds.

Guide Price: £1.25m

LAYTON MEADOWS, EAST LAYTON, RICHMOND

THE FORMER COACH HOUSE, WEST BURTON, LEYBURN Delightful cottage and 2 holiday let apartments. Former stabling and workshop. Investment opportunity.

Guide Price: OIEO £650,000

WOODSIDE, UPLEATHAM, SALTBURN

Fabulous barn conversion, 6 bedrooms. Cinema room.

Stunning views, private courtyard, gardens, double garage.

Guide Price: £995,000

A superb detached family house in 1.5 acres of gardens and grounds. Excellent location with beautiful views.

Lot 2 – a good grass paddock 3.45 acres £50,000.

Guide Price: £775,000

NORTH VIEW HOUSE, MORTON ON SWALE, NORTHALLERTON

DORLANDS HOUSE DEVELOPMENT SITE, PRESTON-UNDER-SCAR

Spacious, well presented family house in a very popular village location. Substantial private gardens to the rear.

Guide Price: £400,000

A unique development site in a desirable location.

Planning for a detached 5 bedroom family house.

Guide Price: £425,000

Bedale 01677 425950

robinjessop.co.uk

Dales Life 01969 | AUTUMN622800 2019 | 119 Leyburn

120 | AUTUMN 2019 | Dales Life

Your Legal Companion ESTATE PLANNING • Wills and probate • Estate administration • Powers of attorney • Care home fees • Tax planning • Estate disputes PROPERTY & RURAL LAW • Property sales & purchases • Landlord and tenants matters • Agricultural land • Leases and tenancies • Rights of way • Sporting rights & purchases • Wind farms FAMILY • Adoption • Separation & divorce • Contact with children or grandchildren • Civil partnership dissolution

&

Personal Service Friendly Ethos Offices At:

Barnard Castle

Sedbergh

Hawes

Leyburn

t. 01833 600 160

t. 015396 223 40

t. 01969 666 290

t. 01969 621 230

21 Galgate, Barnard Castle Co. Durham DL12 8EQ DX 61665 Barnard Castle

54 Main Street Sedbergh, Cumbria LA10 5AB

Market Place Hawes, North Yorkshire DL8 3QS

7 Railway Street Leyburn, North Yorkshire DL8 5EH

mbmcgarry.co.uk

e. office@mbmcgarry.co.uk Dales Life | AUTUMN 2019 | 121

Authorised and regulated by The Solicitors Regulation Authority Number 606950

NORMAN F. BROWN CHARTERED SURVEYORS  ESTATE AGENTS  LETTINGS Selling and letting property since 1967

Low Lock Slack Cottage, Langthwaite

47 Darlington Road, Richmond

Superb views in a rural location. Entrance hall, lounge, kitchen/dining room, cloakroom/wc, 3 bedrooms, bathroom/wc, double garage, ample parking, front and rear gardens, night storage heating, upvc double glazing. No forward chain.

A rare and exciting development opportunity within a prime location.

Full planning permission for the conversion of the existing three storey detached house (formerly ridgeway day nursery) into 2 apartments and a cottage along with outline planning permission for 3 new build properties within its half acre grounds. Mains services connected.

£325,000

£800,000

Richmond Office 14 Queens Rd, Richmond

01748 822473

6 Bridge Street, Bedale

01677 422282

Richmond Office 25 Market Place, Leyburn

01969 622194

NORMAN F. BROWN CHARTERED SURVEYORS  ESTATE AGENTS  LETTINGS Selling and letting property since 1967

School House, Constable Burton

Spacious 3 double bedrooms, en-suite & family bathrooms, lounge, dining room, sitting room, conservatory, kitchen/breakfast room, gardens, lpg central heating.

£425,000 Leyburn Office

7 Stags Close, Scorton

15 St Mary’s Mount, Leyburn

£416,950 Richmond Office

£280,000 Leyburn Office

4 double bedrooms, entrance hall, lounge, kitchen/dining room, 2 family bathrooms, garage, front and rear gardens, oil fired central heating.

14 Queens Rd, Richmond

01748 822473 122 | AUTUMN 2019 | Dales Life

6 Bridge Street, Bedale

01677 422282

Views across Leyburn. Lounge, family room, kitchen/dining room, 5 double bedrooms, 2 bathrooms, 2 cellars, double garage, front and rear gardens.

No forward chain.

25 Market Place, Leyburn

01969 622194

John Blenkiron & Sons Funeral Directors

Founded by John Blenkiron in 1967 and now managed by his twin sons James and John, we serve the communities of North Yorkshire and County Durham from our offices in Richmond and Barnard Castle. The brothers are supported by a team of ten loyal and dedicated staff including their sister Sarah and their niece Rebecca.

We are passionate about providing the highest levels of care to families and service to our community, maintaining the reputation we have helped to build up over more than 50 years.

Call us for immediate support, advice or to arrange a home visit.

We are here to help 24 hours a day.

Prepaid funeral plans also available.

Richmond

Barnard Castle

Catterick

01748 850 033

01833 695 444

01748 529 168

Leyburn

Northallerton

01969 625 048

01609 780 004

www.blenkirons.co.uk Dales Life | AUTUMN 2019 | 123

FLOOR TILES & FLAGS CLEANED AND SEALED Kitchens • Conservatories • Halls

B. K. Webster Gunsmith

Specialists in gun repair and alteration since 1984

Repairs and servicing to all types of guns.

Full machine shop. Parts made for older guns.

JOHN LORD

01748 811452 • 07961 460020 john@steamcleanseal.co.uk

Shoot better with a well fitted gun.

Ask about a fitting session using: DryFire Target Simulator.

Video analysis of your technique.

Stocks made and altered. bkwebstergunsmith.com 01677 470505 • west tanfield HG4 5JH

Helping Dales businesses grow since 1993

To book space in the winter issue contact Sue Gillman T: 01904 629295 M: 07970 739119 email: sue@daleslife.com daleslife.com 124 | AUTUMN 2019 | Dales Life

Hillcrest

Care Home

As the Manager I can say with pride that our staff work tirelessly to provide the complex care that our residents require, with true compassion.

Hillcrest always has a warm and welcoming atmosphere.

It enjoys an enviable reputation within the community and is highly recognized as the best and most effective elderly home for people who have Dementia or Alzheimer’s.

Why not call in to see me and view for yourself the level of care being offered to all our Residents.

Call Hillcrest’s Manager to arrange a visit at a time to suit you on 01748 834444 or email hillcrest@sirtin.com Hillcrest, Byng Road, Catterick Garrison, DL9 4DW

Other homes included in the Group: Stobars Hall, Kirby Stephen, CA17 4HD 01768 371291 The Gatehouse, 9 Manor Road, Harrogate, HG2 0HP 01423 535700 Kirkwood, 35 Moorfield Road, Ben Rhydding, Ilkley, LS29 8BL 01943 600653 Dales Life | AUTUMN 2019 | 125

The Millings Residential, Respite & day CaRe Home foR oldeR people RATED AS

OUTSTANDING

BY CQC

Where friendships bloom north end, Bedale, north yorkshire dl8 1af Tel: 01677 423635 www.residential-homes.net

Autumn 2019

FREE

Collect your copy of Dales Life from: ANTIQUES | FOOD | INTERIORS | WILDLIFE | GARDENS

PINE MARTENS ARE BACK 1

Simple preserves to make • Comfort food for chilly nights Bright and beautiful berries for autumn colour Dazzling Art Deco brooches | AUTUMN 2019 | Dales Life

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Booths, Ripon Milners of Leyburn The Co-Op, Masham The Black Sheep, Masham Bear Cottage, Hawes Dovetail Interiors, Bedale Ravensworth Nurseries, Richmond The Post Office, Hunton Mainsgill Farm Shop, Richmond Tennants of Leyburn Wensleydale Creamery, Hawes Barkers, Northallerton The Bruce Arms, West Tanfield

daleslife.com

Kirkwood Care Home We endeavour to run a caring business. The Home enjoys a good reputation within the local community.

We pride ourselves in creating a homely, home from home in a welcoming atmosphere. The Residents can feel secure in the knowledge that they can savour fabulous menu’s created from locally sourced produce, and can enjoy daily activities.

Kirkwood delivers 5 star luxury, a welcoming atmosphere, a Home for life.

Call Kirkwood’s Manager to arrange a visit at a time to suit you on 01943 600653 or email kirkwood@thefranklyngroup.com Kirkwood, 35 Moorfield Road, Ben Rhydding, Ilkley, LS29 8BL

Other homes included in the Group:

The Gatehouse, 9 Manor Road, Harrogate, HG2 0HP

01423 535700

Stobars Hall, Kirkby Stephen, CA17 4HD 01768 371291 Hillcrest, Byng Road, Catterick Garrison, DL9 4DW 01748 834444

Dales Life | AUTUMN 2019 | 127

Calvert’s Restaurant

1897 Coffee Shop

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TO DINE FOR

GREAT PLACES TO EAT AND STAY IN THE BEAUTIFUL YORKSHIRE DALES SIMONSTONE HALL, HAWES

THE SANDPIPER INN, LEYBURN

Simonstone Hall’s restaurant, bar and exclusive private dining rooms are open year-round, offering award-winning cuisine designed to showcase the very best home-grown, locally sourced and seasonal produce. Inside or alfresco, enjoy great food and hospitality against a breathtaking Dales backdrop. simonestonehall.com 01969 667255

Sample award-winning chef Jonathan Harrison’s unique take on modern British cooking in The Sandpiper’s 40-seater restaurant or the cosy traditional bar serving local ales, fine wines and an extensive range of whiskies. There are two tasteful boutique-style en suite doubles for overnight guests. sandpiperinn.co.uk 01969 622206

THE BLACK SHEEP, MASHAM

SWINTON PARK, MASHAM

Tour the brewery, dine in the Bistro, and taste The Black Sheep’s award-winning beers at the ‘Baa...r’.

You can also buy lots of goodies from the wellstocked Sheepy Shop. A ‘ewe-nique’ venue for corporate entertaining, product launches, parties and weddings! blacksheepbrewery.com 01765 680101

With four red stars, Swinton Park is one of the most highly rated hotels in Yorkshire.

Award-winning cuisine is served in the sumptuously furnished dining room, using seasonal produce from the hotel’s four-acre walled garden and surrounding estate. swintonestate.com 01765 680900

YOREBRIDGE HOUSE, BAINBRIDGE

TENNANTS GARDEN ROOMS, LEYBURN

Yorebridge’s three-AA-rosette à la carte menus offer delicious dishes using seasonal produce from our fantastic local suppliers and served by knowledgeable, friendly staff every evening 6.45pm–9pm. Our increasingly popular, extremely good value Sunday lunch is served 12.30pm–2pm. yorebridgehouse.co.uk 01969 652060

The restaurant at this multipurpose venue blends relaxed elegance and great food with confident menus focused on quality local ingredients.

Serving freshly prepared, seasonal dishes, it is open for lunches, early suppers and pre-concert packages. There’s also a café that’s perfect for casual dining. tennantsgardenrooms.com 01969 621146 Dales Life | AUTUMN 2019 | 129

STONE HOUSE HOTEL, SEDBUSK

THE SADDLE ROOM RESTAURANT & WINE CELLAR, COVERDALE

An elegant country house near Hawes in Wensleydale. With 24 well-appointed guest bedrooms and an award-winning restaurant, Stone House is the perfect place to be in the Yorkshire Dales. Open daily for light lunches and dinners.

Menus change daily and include the freshest ingredients from the Dales and Yorkshire coast. stonehousehotel.co.uk 01969 667571

Next door to The Forbidden Corner, The Saddle Room features several differently styled dining areas offering sumptuous locally sourced food, cooked to perfection. There’s a fabulous wine cellar where you can browse over 100 wines, and stylish cottages and B&B rooms for overnight stays. thesaddleroom.co.uk 01969 640596

VENNELL’S RESTAURANT, MASHAM

THE DEVONSHIRE ARMS, CRACOE

Now in their 15th year, Vennell’s philosophy is unchanged – local, seasonal, sympathetically cooked produce. Consistency has been key for this multi-award-winning restaurant. Jon Vennell has been at the helm in the kitchen and wife Laura front of house for the entire time. vennellsrestaurant.co.uk 01765 689000

A welcoming family-run 16th century inn in the heart of the Yorkshire Dales National Park between Skipton and Grassington. The restaurant features a creative, constantly changing seasonal menu focused on locally sourced Yorkshire produce, with more informal dining available in the Devonshire’s cosy bar. devonshirearmsinncracoe.co.uk 01756 699191

THE WHITE BEAR, MASHAM

THE BLACK SWAN, FEARBY

The White Bear’s talented chefs use locally sourced ingredients to create delicious seasonal dishes, and there’s an extensive wine list to complement the menu. You can enjoy your meal in the charming dining room or the traditional bar, with open fires creating a cosy atmosphere throughout. thewhitebearhotel.co.uk 01765 689319

The Black Swan at Fearby, near Masham, is a 17th century inn offering a warm welcome, local beers and four-star rooms with fine views of the local moors. The menu and ever-changing specials board feature top quality homemade food based around fresh, seasonal local ingredients. blackswan-masham.co.uk 01765 689477

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Family Law

Property Law

Business Advice

Employment Law

Wills, Probate & Family Trusts

Estate Planning

Lasting Powers of Attorney

Advising the Elderly

Farming & Agriculture

Dispute Resolution

FAMILY LAW CLINIC We also run a family law clinic once a

For help and legal advice call

week at our Bedale and Ripon oďŹƒces.

Bedale 01677 422422 Ripon 01765 601717 Thirsk 01845 522324 www.eccles-heddon.co.uk

Please telephone Jane Midgley at Bedale or Liz Kidd at Ripon to book a FREE 30-minute consultation.

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Be Inspired

VISIT OUR SHOWROOMS Unit 1, The Craft Yard, The Station, Bedale, North Yorkshire DL8 1AW 85 High Street, Northallerton DL7 8PP Call 01677 424669 or 01609 770777 for more information or to arrange a free design consultation 132 | AUTUMN 2019 | Dales Life

www.holmedesign.com