Dales Life Winter 2017

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ANTIQUES | FOOD | INTERIORS | WILDLIFE | GARDENING

WINTER WONDERS Nigel Slater’s Christmas Wreath • Wildlife in Winter Heavenly Hellebores • Supper with Marcus Wareing

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WELCOME from the editor

Make the Most of Midwinter

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editor’s picks

elcome to our winter issue. With Christmas fast approaching, we’ve put together lots of ideas to help you prepare for the big day.

I love crafting my annual festive wreath, and if you’re keen to do likewise then be sure to check out Nigel Slater’s topical tips.

Winter food? We’ve got that covered as well – in fact we’ve even managed to get hold of Claridge’s hitherto secret Christmas pudding recipe. Give it a go, there’s still time!

Getting out and about is important too, and that means making the most of the precious daylight. Why not take some inspiration from our wildlife photo-feature and head off into the countryside with a pair of binoculars? It’s so much easier spotting birds and animals now the trees and hedgerows are bare!

I’d like to finish by thanking all of our advertisers, who make it possible to bring you Dales Life for free. Do please support them by shopping locally!

We’ll be back next spring, but meanwhile here’s wishing you all the very best for Christmas and the New Year.

Sue Gillman Editor Dales Life | WINTER 2017 |

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CONTENTS

9

Winter 2017

9 LIFE STYLE Inspiring ideas for your home and garden.

16 WINTER WONDERS You can see more kinds of swan at this time of year than any other, says Brian Pike.

24 WILD ANGLE Magical images of wildlife in winter.

32 MAGIC CIRCLE How to fashion a fantastic festive wreath,

by Nigel Slater.

36 HEAVENLY HELLEBORES

These bold, beautiful flowers are a must for the winter garden, says Adam Appleyard.

43 GARDEN NOTES

Garden news, products and advice by

Adam Appleyard.

48 THE DISCERNING DINER

Claudia Blake visits The Coach House at Middleton Lodge.

55 FOOD NOTES

Food news, events and the best of

local produce.

60 LET’S DO LUNCH

Tanya Burr’s Christmas lunch and stylish alternative to the traditional Christmas cake.

Dales Life, 90 Tadcaster Road, York YO24 1LT t. 01904 629295, 01904 279499 m. 07970 739 119 e. sue@daleslife.com www.daleslife.com Dales Life | WINTER 2017 |

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CONTENTS 66 A CRACKING CLARIDGE'S CHRISTMAS

Now’s your chance to make Claridge’s Christmas pudding, a recipe kept secret for years.

72 FIRESIDE FEAST

Three new recipes for a cosy supper from Michelin-starred chef Marcus Wareing.

78 STAR PERFORMERS

To celebrate the opening of The Ivy in Harrogate, we have three show-stopping recipes from head chef, Gary Lee.

84 FOOD IN FOCUS

Promoting Yorkshire produce in association with The Wensleydale Creamery.

89 PRIZE LOT This month’s auction room highlights.

90 GALLERY BRIEFING A round-up of news from the art world.

92 99

92 TRAVEL UPDATE

Exciting ideas and destinations for the coming season.

99 BEAUTY FILE

Our pick of the latest products and beauty treatments.

100 DALES LIFE LOVES

A collection of gorgeous goodies

for Christmas.

112 DALES DIARY

A guide to local events, compiled by

129 TO DINE FOR

Great places to eat in the Dales.

Sally Bee.

EDITOR Sue Gillman DEPUTY EDITOR Brian Pike PRODUCTION Claudia Blake ADVERTISING Sue Gillman ART EDITOR Stefan Suchomski PROOFREADER Alison Farrell 6

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PROPRIETOR Sue Gillman CONTRIBUTORS Adam Appleyard, Claudia Blake, Tanya Burr, FLPA, Ian Henry, Brian Pike, Nigel Slater, Marcus Wareing COVER PHOTOGRAPH Danny Green

Dales Life | WINTER 2017 |

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STOCKIST:

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| WINTER 2017 | Dales Life

gewater’s new ‘Feath er’ Brid col ma m lec E tio m n, fro

Inspiring ideas for your home Charm ing pla tte

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ewater.co.uk ridg ab m em

Explore Farrow & Ball’s bold new paint colours and striking wallpapers at Thirsk Decorating Centre, Thirsk, thirskdecoratingcentre.co.uk

Sparkly lion-and-unicorn Christmas tree decoration set from tch.net

Handcrafted ‘Linz’ dining chair, available in a variety of woods and finishes from Oficinainglesa.com

Neom ‘Perfect Peace’ candle, fragranced with pine, myrrh & lime peel, from Barkers, Northallerton, barkershome. co.uk

‘Sasha’ footstool by Duresta – see more of the Duresta range at Barkers, Northallerton, barkershome.co.uk

Dales Life | WINTER 2017 |

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DOVETAIL INTERIORS • FURNITURE • • HOME ACCESSORIES • • GIFTS •

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‘Corrigan’ upholstery fabric from Colefax & Fowler’s new Rosella collection – see the range at Milners of Leyburn, milnersofleyburn.co.uk

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Inspiring ideas for your home

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Delightful handpainted pearlescent glass festive bauble from tch.net

Handmade lead crystal decanter with gold-plated collar from black-by-design.co.uk

Special edition Christmas gift-wrap from a selection at Stacey Moore Art Gallery, Hawes, staceymooreart.com Jolly Christmas moose tea towel available online at andshine.co.uk

Dales Life | WINTER 2017 |

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| WINTER 2017 | Dales Life

Inspiring ideas for your home Cool, calm, subtly coloured organic linen union fabrics from Vanessa Arbuthnott – explore the range at Bear Cottage Interiors, Hawes, bearcottageinteriors.com

Stylish retro-chic Meriden pendant light by Garden Trading, available to order from Dovetail Interiors, Bedale, dovetailinteriors.com

Perky handmade cushion from a collection by Carola van Dyke, now at Peter Silk of Helmsley Ltd, petersilk.co.uk

Charming fine bone china mug from a range by Wrendale at Dovetail Interiors, Bedale, dovetailinteriors.com

Luxurious orange and cinnamon candle by The Harrogate Candle Company – get it from Bentleys, Masham, 01765 688043 This handmade English oak dresser from titchmarsh-goodwin.co.uk can be painted to order in a colour of your choice Dales Life | WINTER 2017 |

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Inspiring ideas for your home Vibrant prints with a tropical theme from Linwood’s new Tango collection, available at Peter Silk of Helmsley Ltd, petersilk.co.uk

Delightful handcrafted fairy from halinkasfairies.com – perfect for your Christmas tree!

Cheery screen-printed cotton tea towel, part of a kitchen fabrics set from thornbackandpeel. co.uk

Bone china mug designed by local artist Robert Fuller, from a range at Vixendale Gifts, Thirsk, vixendalegifts.co.uk Elegant pewter decanter and shotglass set, handmade in the UK and available at Bentleys of Masham, 01765 688043

Quirky limited edition cow candlesticks, made to order via theshopfloorproject.com Dales Life | WINTER 2017 |

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winter wonders You can see more kinds of swan at this time of year than any other, says Brian Pike

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crisp winter’s morning is the perfect time to grab a pair of binoculars and head for a stretch of open water to watch the birdlife. From late autumn onwards our lakes and estuaries are teeming with hundreds of thousands of waterbirds. Most are winter visitors fleeing the bitter cold in Scandinavia, Siberia and other chilly northern regions.

Amongst the throng you’re virtually guaranteed to see swans. The majority will be the same species that lives here year round, the mute swan. If you’re lucky, though, you might spot one of the two other species that join us during the chilliest part of the year.

Distinguishing the mute swan from its continental cousins, the whooper swan and Bewick’s swan, is easy enough. Our native swan has an orange bill with a pronounced black bump, whereas the other two have straight, yellow-and-black bills. You’ll also notice that the mute has a more pronounced S-curve to its neck.

Deciding between whooper and Bewick’s swans is trickier. Whereas whoopers are of a similar size to mutes, Bewick’s are distinctly smaller – barely larger than a goose, in fact. But it’s hard to judge size against the backdrop of an expanse of water, so you may need other clues.

CALLING CARD

OPENING PAGES, Whooper swans ©Danny Green THIS PAGE TOP Mute swan with cygnet ©Jenni Douglas CENTRE Mute swan taking off. ABOVE Swans fighting for territory OPPOSITE Bewick swan on ice OVERLEAF Whooper swan in snow

“Being confronted by an angry swan is a thoroughly unsettling experience” 18

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The yellow patch on a whooper’s beak tapers to a sharper point, but subtleties like this aren’t easy to discern at a distance. Fortunately a foolproof way to separate the two species is by their calls. Whooper swans have a honking call that sounds like a ham-fisted amateur trying to play the bugle, whereas Bewick’s swan makes a high-pitched, squawky yap.

Despite its name, the mute swan is by no means silent, emitting a variety of harsh grunts, snorts and whistles to communicate with other swans, and hissing furiously when it feels threatened. Being confronted by an angry swan is a thoroughly unsettling experience, and walkers, cyclists, fishermen, kayakers and incautious dogs are regularly attacked by territorial swans, particularly in the breeding season. There’s no truth in the oftenrepeated story that a swan can break your leg with its wing, but it can nonetheless shower you with vicious thumps and deliver a nasty nip with its powerful bill.

Even if you don’t happen to be near open water, keep your eyes and ears open for V-shaped flights of swans passing overhead. Unlike the other two species, mutes don’t call while they are flying, but their wing feathers create a unique rhythmic sound – a cross between a hum and a squeak that’s reminiscent of poorly-oiled machinery – that can be heard for long distances on cold, clear days.

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SWAN FACT FILE PEN NAME Adult male swans are known as ‘cobs’, and females as ‘pens’. Chicks are called ‘cygnets’ or ‘swanlings’.

The mute nonetheless remains one of the world’s weightiest flying birds, with mature adult males averaging around 11kg, and rare individuals attaining more than double that figure.

OWNING UP In theory the Crown owns all unmarked mute swans found in open waters, but this right was seldom ever exercised anywhere else than on the Thames. Today the main purpose of the ancient Thames ceremony of ‘Swan Upping’ is to perform an annual health check on the birds rather than to tot up the royal assets.

A HELPING HAND Other than foxes, adult swans have no natural predators in the UK, although cygnets can be taken by birds of prey. Water pollution is less of a threat today than it once was, but swans still face three manmade hazards: getting tangled in discarded fishing tackle, colliding with power lines and wind farm turbines, and being poisoned by old lead fishing weights.

Luckily help for sickly swans is provided by the Yorkshire Swan Rescue Hospital near Selby, the only institution of its kind in Northern England.

You can find out about their work at ysrh.org.uk

COMINGS AND GOINGS The RSPB estimates that there are up to 7,000 breeding pairs of mute swans in the UK, but that the total number of birds is boosted to nearly 80,000 during winter by migrants. Just a handful of whoopers breed in the UK – in northern Scotland – but around 15,000 birds spend winter here. Bewick’s swans don’t breed in the UK at all, but some 7,000 overwinter here.

LOOK SHARP Like all birds, swans lack teeth, but their beaks do have serrated edges that look very much like teeth and that help them tear off leaves and stems of water plants and catch small fish and amphibians.

BIG BUSTARDS The mute swan has long been acknowledged as the UK’s heaviest flying bird. Recently, however, the RSPB reintroduced the great bustard – extinct in Britain since 1832 – to Salisbury Plain. The great bustard is slightly heavier than the mute swan and hence has now stolen the title.

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SEE FOR YOURSELF You can see mute swans on pretty much any half-decent stretch of open water during winter, but with the other two species it’s a matter of being in the right place at the right time. Bewick’s swans only rarely visit our part of the country, but sightings have been recorded at Nosterfield Local Nature Reserve near West Tanfield. Whooper swans have been recorded in a much wider range of North Yorkshire locations, including Foxglove Covert in Catterick Garrison, Fewston Reservoir near Harrogate, Castle Howard, and Wheldrake Ings Nature Reserve.

SOUND ADVICE To learn to distinguish between the different species of swan by ear, listen to the audio samples on the RSPB website, rspb.org.uk, or search for the birds in question on sounds.bl.uk

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Telephone: 01904 629295 Mobile: 07970 739119 email: sue@daleslife.com www.daleslife.com 22

| WINTER 2017 | Dales Life

Kitchens • Conservatories • Halls

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Dales Life | WINTER 2017 |

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WHITE MAGIC THESE IMAGES OF WILDLIFE IN THE SNOW BRING A TOUCH OF MAGIC IN THE DEPTHS OF WINTER

PHEASANT

by Donald M. Jones

A pheasant crows noisily, eager to establish the boundaries of his territory before spring arrives.

ROBIN

by Mike Lane

During winter robins supplement their normal diet of insects and worms with whatever fruit, berries or seeds they can get.

MISTLE THRUSH

by David Tipling

Rowan berries make a tasty treat for a mistle thrush.

Unfortunately these beautiful birds are now scarce.

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MOUNTAIN HARE

by Jules Cox

Camouflaged by its white winter coat, the mountain hare is hard for hungry foxes, hawks and owls to spot.

BANK VOLE

by Simon Litten

Voles dig extensive networks of tunnels beneath the snow, allowing them to feed whilst hidden from predators.

FALLOW DEER FAWNS

by Des Ong

Fallow deer weren’t found in the British Isles before the Romans arrived, but they are now widespread.

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CHAFFINCH

by Robert Canis

Male chaffinches are amongst our most colourful garden birds. The females and youngsters have duller, more subdued plumage.

WEASEL

by Erica Olsen

The weasel, a diminutive relative of the stoat, is our tiniest native carnivore.

RED SQUIRREL

by Jules Cox

For a good chance of seeing one of these gorgeous little creatures, head for the Snaizeholme Red Squirrel Trail near Hawes.

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KINGFISHER

by Mike Lane

Cold conditions are challenging for kingfishers, and they defend their stretch of river fiercely.

FOX CUB

by Roeselien Raimond

This fox cub, now in its first winter, is clearly enjoying playing in the snow.

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MALLARDS

by Terry Whittaker

Huge numbers of mallards from Iceland and Northern Europe overwinter in the UK every year.

BARN OWL

by Louise Marbaix

When food is scarce, barn owls often hunt by day as well as by night.

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magic

CIRCLE How to fashion a fantastic festive wreath: Nigel Slater shares his top tips

he wreath is a symbol of welcome.

America and Scandinavia have a long tradition of tying a ring of evergreens to the door, but the habit has only recently become popular here. Indeed, I walk down streets in London where there is barely a front door unadorned. Wreaths of holly and red ribbons; wreaths of mistletoe, wreaths of Douglas fir and rosemary. Some are clearly the handiwork of professionals, others rely on the charm of amateurism. I spot one finished with beech leaves and copper and green pheasant feathers in a way that lets everyone know the owners have a second home.

I am uncomfortable with the idea of buying a ready-made wreath, but have been less than happy with my own attempts. Even bending the wire coat­hanger, the sort that comes with the dry cleaning, into a perfect circle was beyond me. I have come to a deal with myself. I buy a simple ring of holly, Douglas

fir or fir cones, then put my own signature on it. A cop-out, but the sort I can live with.

The ring stays solid on its woven willow base, and it is a delight, rather than a chore, to personalise it.

My base came from the greengrocer. A plain ring of Nordmann fir. I pick browning hydrangea heads from the garden (leaving plenty in place for the birds, who like swinging on them) and tuck them into the thicket of woven willow. Then in go bay leaves and sprigs of rosemary, dried beech leaves and some lichen-covered twigs and florist's moss. My fir cones came attached to their own twiggy branches, but had they not, I might have resorted to a spot of garden wire to secure them. I'm not sure I would trust myself let loose with a glue gun. Black berries – rather than blackberries – the sort you find on laurel bushes and viburnums, usually work well here, but I can't always find them.

CONTINUED > Dales Life | WINTER 2017 |

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We can get extravagant. Dried oranges spiked with cloves; cinnamon sticks and curls of cassia bark. Sprigs of dried herbs and poppy heads look splendidly archaic. (I find the smell of dried oranges and cloves a bit musty in an auntie's-wardrobe kind of a way, but it appeals to others.) The garland could include rosehips, deep-red hawthorn berries and white snowberries. Avoid shiny laurels.

The most charming wreath, the one that I was happiest with, was the one I bought from Fern Verrow, when they had their now much-missed Bermondsey market stall. It gave the impression of having been made by elves. Jane Scotter's tangle of twigs, honesty, old man's beard, moss and berries was everything I wanted my wreath to be. It was admired by many. Others, whose taste probably ran to purple baubles, seemed less than impressed by its elfin magic.

I have a simpler version on the kitchen door.

A circle of woven hazel twigs, with cobnuts in their shell. I insist it has a pagan charm.

The early examples of wreaths were for the most part made up of evergreens, ivy and laurel but often wheat too. They were worn by Etruscan rulers as symbols of strength, the green leaves surviving through the bitter cold of winter. They symbolise the harvest, and winners are often seen to wear them, but they are best known as a sign of welcome to Christmas visitors.

Traditionalists will nail their wreath to the door on the first Sunday in Advent. Most of us would declare that too early. They might look a bit moth-eaten by Christmas Eve. In domestic terms, we can thank the Lutheran church for the Advent wreath, from its first appearance in Germany, in the sixteenth century.

True Advent wreaths contain four candles, with another, the Christ Candle, at the centre. This last one being lit on Christmas Day. The Christian meaning is to celebrate the coming of Christ, and the idea of using evergreens is to represent everlasting life.

My personal rule is to imagine the wreath as a hat. If it would look fine on the head of a Morris dancer, a mummer or a Druid, then I'm happy. More suited to the head of a racegoer at Ascot or a reveller at an office party, it's a definite no.

FAVOURITE INGREDIENTS OF MINE FOR A WREATH INCLUDE: For the base: Nordmann or Douglas fir, moss, holly, lichen and heather.

To decorate: fir cones, beech leaves, bay leaves, honesty, rosemary, feathers.

To finish: cassia bark, dried poppy heads, stars of anise, birch bark, moss, old man's beard, white or blue-black berries, hawthorn berries, crab apples, holly berries. The occasional slice of dried orange can look good, as can whole dried fruits, but they do bring a rather commercial look to the occasion. One of the most charming ideas of recent years was that of Petersham Nurseries, who used tiny red apples against a ring of glaucous leaves.

By the way, I am not sure what sort of person nicks a Christmas wreath from someone's door, but in my experience they do. I like to leave a very sharp piece of wire well hidden, so at least I have the comfort of knowing there is a chance of the thief drawing blood as they yank my handmade treasure from its hook. This is not, of course, a recommendation.

The Christmas Chronicles by Nigel Slater is published by 4th Estate, ÂŁ26

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HEAVENLY HELLEBORES These bold, beautiful flowers are a must for the winter garden, says Adam Appleyard

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here are several brave plants that cheer us up by blooming during winter, but few of them provide such a long season of interest as the hellebore. The fact that hellebores are popularly known both as ‘Christmas Roses’ and as ‘Lenten Roses’ testifies to the length of time they are in flower. In my garden, hellebores of one sort or another can be found in bloom from September right through until late May. Even when hellebores aren’t in flower, their large, glossy, evergreen leaves add structure and interest to the borders, and their fondness for growing in gloomy corners where most summer favourites wouldn’t dare take up residence makes them a desirable addition to pretty much any plot, whether it’s an urban courtyard or a cosy cottage garden.

FAMILY FAVOURITES Nowadays hellebores are available in an everexpanding range of colours, shapes and sizes, largely thanks to cross-breeding. Hellebores hybridise fairly freely, with the result that it’s not always easy to make sense of this complicated family of plants – especially since botanists keep renaming individual species.

OPENING PAGE:, LEFT Helleborus x hybridus 'Helen Ballard' with Galanthus 'Sam Arnott' RIGHT Helleborus niger 'Wintergold' - Christmas Rose THIS PAGE: TOP LEFT Helleborus orientalis TOP RIGHT Helleborus hybridus - Hellebore OPPOSITE Helleborus orientalis OVERLEAF Helleborus argutifolius with Omphalodes cappadocica 'Starry Eyes' All images ©GAP Photos

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In what follows I’ve picked out the four groups of hellebores most often grown in this country.

The hellebore with the most colourful flowers is undoubtedly Helleborus x hybridus (previously known as H. Orientalis). The bowl-shaped blooms of hybridus hellebores come in a staggering range of hues, ranging from slaty blue-blacks and dark, dusky maroons to vibrant pinks, pale yellows and icy whites. The petals – or, to be strictly accurate, sepals – can be streaked, spotted or fringed in a variety of ways, allowing for an almost limitless series of variations on a theme. Hybridus hellebores have dark, leathery leaves, each consisting of a fan of between seven and ten broad green fingers.

Helleborus niger has very similar foliage, but bears flowers that are distinctly larger and flatter than those of hybridus. Although ‘niger’ means ‘black’ in Latin, niger flowers are most often white, sometimes lightly flushed or speckled with pink or purple. Despite the restricted colour range, it’s a real bobby dazzler.

The other two widely available hellebores are Helleborus foetidus and Helleborus argutifolius (also known as H. corsicus or H. lividus). Both species normally produce lime green flowers, smaller but more profuse than those of hybridus and niger.

But what foetidus and argutifolius lack in terms of flower colour, they amply repay with their splendidly sculptural foliage.

DISHY DECORATION H. foetidus is native to the British Isles, and in the wild it’s mostly found on chalky soil in woodland glades. It’s predominantly a southern plant, but you can find an outlying northern colony beside the lane leading down into West Tanfield from Masham.

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HAPPY HELLEBORES Top tips for perfect plants SOIL Hellebores thrive in moist neutral or alkaline soils but aren’t happy in acidic conditions.

They like plenty of nutrients and good drainage, so dig in homemade compost – and leaf mould if you have it – before planting.

SITE Your plants will enjoy a splash of spring sunshine, but will suffer if exposed to long periods of scorching summer sun or drying winds. In the wild hellebores grow under deciduous trees and shrubs, so that’s ideally where you should plant them in your garden.

ROUTINE CARE Water during dry spells and feed with a general purpose fertiliser in spring. Mulch in autumn with leaf mould, compost or bark chippings. Hellebores are remarkably coldtolerant, and won’t need protecting in even the severest of winters.

With its narrow, glossy, serrated leaves – larger in the garden cultivars than in the wild version – it makes an impressive sight all year round, particularly in spring and early summer when the new, bright green foliage contrasts vividly with last year’s older, darker leaves.

H. argutifolius scores even more highly for fabulous foliage. In the best cultivars its smooth, wide, softly toothed leaves are a dreamy pale green, sometimes subtly suffused with pink. This is a poised, handsome plant that will add pep to an otherwise sombre spot right through the year.

With the exception of H. hybdridus, hellebores don’t fare particularly well as cut flowers, so ideally you should plant niger, foetidus and argutifolius where you can enjoy them from your window on crisp, sunny mornings.

As for the colourful hybridus, it can be tricky to incorporate into a posy or conventional arrangement due to the fact that its stems are short and its heavy heads tend to droop. The solution is to capitalise on the cup-like shape of its flowers. Snip off the stems and float individual flowers, like little boats, in a dish of water. Pack in as many as will fit and you’ll have a stylish table centrepiece that looks stunning and lasts for ages.

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PRUNING Once hellebores come into flower, last year’s foliage will start to darken and droop. Cut these old leaves back as close to the base of the plant as you can. This will display the new flowers to best advantage and help prevent the spread of fungal diseases.

PROPAGATION You can grow hellebores from seed – in fact they self-seed quite readily – but your new plants won’t flower for several years and you can’t guarantee how closely they will resemble the parent plants. For speedier and surer results you can divide clumps of H. hybridus and H. niger in spring. Foetidus and argutifolius don’t divide well, though, so search for self-seeded plantlets and transplant these to their new location before they get too large.

CONTAINER GARDENING If your soil is acid, or you only have a patio, hellebores can be grown in containers. Choose a tall pot – hellebores have deep roots – and preferably a terracotta one to help with drainage. Use a rich compost combined with at least 25% grit. Replace the planting mixture and re-pot every two or three years.

Oak Flooring | Crucial Trading | Amtico | Karndean | Brintons and much more Unit 6 Borough Court, Borough Rd, Gallowfields Trading Estate, Richmond, DL10 4SX t 01748 822834 m 07789 996526 e nhflooring@btinternet.com w www.nhflooring.co.uk Telephone Nick Hodges to make an appointment Dales Life | WINTER 2017 |

41

For the best in Town and Country Clothing

Walking and Mountaineering Equipment, and Shooting-inspired Gifts

NOW STOCKING FJÄLL RÄVEN New Shooting Department opening shortly Bring this advert in during December and receive a complimentary glass of prosecco.

Call in to find out about our Christmas party with a musical twist

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HOLIDAY LETTING MADE EASY Property management services from £20 per month Many properties achieve over 48 bookings each year Free property listing on cottages.com

Call 01969 625320 or call in to our Leyburn Office 42 | WINTER 2017 | Dales Life

PERKY POINSETTIAS

by ADAM APPLEYARD

Scarlet and green is the colour palette traditionally associated with poinsettias, but nowadays these delightful seasonal pot-plants can be found in several different colourways, with cool lemons or lush salmon pinks replacing the usual red.

To see some of these exciting new varieties, visit the undisputed experts, Ravensworth Nurseries (ravensworthnurseries.com).

Ravensworth is one of the country’s only commercial poinsettia growers, and its staff carefully tend thousands of them in the nursery’s heated glasshouses in the run-up to Christmas.

To maintain your poinsettias in tip-top shape, give them a steady temperature of 15–20°C, keeping them well away from draughts and strong heat sources. Water only when the compost is dry, making sure the excess can drain away freely.

THE NEST Act of Pod BEST THING

Nothing beats the sweet, juicy crunch of peas eaten straight from the pod. To enjoy the earliest possible crop next year, the trick is to start preparing right now. Cover the ground you intend to plant with black polythene. This will absorb winter sunshine and warm the soil an extra few degrees. Order your seeds now too; Douce Provence is a reliable early variety. Sow your first batch in a greenhouse or cold frame from February onwards, and more batches outdoors under cloches from the start of March.

This coming year, why not treat yourself to your own personal Springwatch with this clever RSPB nest box camera kit? It sends high-res colour images direct to your TV or computer during the daytime and blackand-white images at night, giving you an up-close-andpersonal view of all the action.

Birds scout out nesting sites well in advance, so for the best chance of success you’ll want to set up your kit soon. You can buy it from the RSPB online shop, shopping.rspb.org.uk.

Tour de Force Both elegant and practical, this handsome terracotta rhubarb forcer from The Potting Shed (thepottingshed.co.uk) is an easy way to ensure an extra-delicious crop of rhubarb early next spring.

Pop it over the crown of an established rhubarb plant in late winter, as soon as you spot the first signs of new growth. The darkness and extra warmth created by the pot will encourage the growth of sweet, tender stalks, and they’ll be ready to eat a whole month or more in advance of unforced plants.

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SKIMMIA JAPONICA

Its fragrant flowers may not open until spring, but with its dense bunches of pink buds and its dapper evergreen leaves, Skimmia japonica adds pep to the garden all through the darkest days of the year. Some varieties also bear berries, providing extra value from autumn through into December.

If you want to give your winter garden a boost, you’ll find Skimmia in stock at Braithwaite’s, Leeming Bar, braithwaitesnursery. co.uk. It’s a relatively slowgrowing plant, but in rich soil it will eventually attain a height of a metre or so. Skimmia does best in partial shade and in soil a touch the acid side of neutral, so if your tap water is limey remember to water it with rainwater.

Topical Tip: Take advantage of fine weather to prune apple and pear trees, gooseberries and redcurrants, and to renovate overgrown deciduous hedges such as beech and hawthorn.

CHIT THE JACKPOT New potatoes are a delightful early summer delicacy but, as with most other vegetables, a bumper crop depends on advance planning. Give your seed potatoes a head start by ‘chitting’ them around six weeks before you plan to plant them – late January for plants grown in containers or mid-February for direct-sown ones. Stand your potatoes, eyes uppermost, in empty egg boxes and store in a cool, well-lit room. Green shoots will soon emerge. When they’re 3–4cm long, remove all bar the two or three strongest and your potatoes will be ready to plant.

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Cane Forest Raspberries are both delicious and easy to grow, and if you haven’t already got raspberry canes in your garden or allotment, now’s the time to plant a patch. There are two main types of raspberry, summer-fruiting and autumn-fruiting, so planting some of each will ensure the longest possible cropping season. Summer-fruiting raspberries generally need some form of supporting framework, autumn ones don’t. Both thrive when given fertile, well-drained soil, shelter from the wind, and plenty of sunshine, although at a push they can tolerate partial shade.

GO BUY THE BOOK

Monty Don, genial presenter of BBC TV’s Gardener’s World, describes his latest book, Down to Earth (DK Books, hardback, £17.99) as “the distillation of fifty years of gardening experience”. Like his on-screen appearances, this volume finds him combining practical advice with chatty reflections on gardening and its place in the scheme of things. If you’re looking for a no-nonsense gardening manual you might find it a little meandering, but if you want a cosy read for a winter’s night this should fit the bill perfectly.

ty

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Lowmill Landscapes PROFESSIONAL LANDSCAPING SPECIALISTS Lowmill Landscapes are hard landscaping contractors that specialise in all aspects of landscape work, including walling, paving, driveways, water features, fencing and groundworks.

Our small team of qualified, experienced craftsmen provides an efficient and excellent service throughout the Yorkshire Dales and surrounding areas.

Tel: 01677 450510 Mobile: 07710 747891 Email: admin@lowmill-landscapes.co.uk www.lowmill-landscapes.co.uk

46 | WINTER 2017 | Dales Life

To brighten your garden in winter we have a fantastic selection of plants with a combination of beautiful flowers and interesting foliage. We have been growing the plants for gardens in North Yorkshire for over 125 years - call in and see what we have for you.

From late November we stock a full range of premium quality Christmas trees, holly wreaths, house plants and planted bowls.

Our florist stocks a wide range of festive floral sundries to brighten your home. Please call or visit our website for more details.

Local delivery is available on all items.

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

The home of the Watch ‘em Grow range of starter plants, seedlings and plugs

Open Monday to Saturday 8am-4.30pm, Sunday 10am-4pm Ravensworth, Richmond, North Yorkshire DL11 7HA info@ravensworthnurseries.com | Fax: 01325 718953 | Tel: 01325 718370 Dales Life | WINTER 2017 |

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the discerning

diner Claudia Blake visits The Coach House at Middleton Lodge

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t’s a magical experience arriving at The Coach House on a dark, chilly night. The car park is set amongst lofty pines, their tall trunks soaring up into the gloom. Paths studded with lights gently guide you through the darkness to an elegant courtyard garden where flaming braziers crackle amidst the shrubs and parterres.

The restaurant inside is equally impressive: an airy rectangular space whose stone flags, Romanesque arches, distressed plasterwork and exposed roof beams give it something of the atmosphere of an ancient chapel. It has evidently been kitted out by someone with a keen eye on the latest trends. Muted fabrics, spare industrial light fittings and the obligatory ancient typewriter (why are old typewriters suddenly so popular with interior designers?) bring a dash of urban style to this cavernous Georgian outbuilding.

Maybe it’s in an attempt to be hip, or possibly to make the prices seem more modest, but whoever devised the menu decided to do so without using either pound signs or pence.

Hence the starters we chose were listed as ‘cured monkfish, curry granola, sultanas, coriander - 10’ and ‘mushroom veloute, goats curd, truffle popcorn - 6’.

So far so good, but the system starts creaking at the seams when you find drinks on offer for sums like ‘4¾’ and ‘68⁄10’. Presumably that’s £4.75 and £6.80 to you and me. Wouldn’t it be simpler to tell it straight?

CRUNCH TIME The menu may have been awkwardly set out, but our monkfish starter was presented immaculately.

Confidently laid out on a large, stylish plate, this improbable fusion of American breakfast cereal and Asian spicing proved to be a genuine delight. Yes, the fish struggled to compete with the muscular curry flavours, but its role was more as a texture than a taste, and in this capacity it made a perfect foil for the piquant heat and enticing crispness of the granola.

Good though it was, the velouté was better still – one of the most delicious things I’ve eaten this year, in fact.

Strictly speaking a velouté is a white sauce made with stock, but nowadays the term has been stretched to cover rich, velvety soups cooked using the same techniques.

‘Velouté’ is the French for ‘velvety’, and this one was the last word in silky smoothness. Its intense mushroom flavour shaded gently into the creamyrich tones of the goat’s cheese, with the chewy crunch of the truffle popcorn adding fun and finesse. I assume Chef sold his soul to the devil in exchange for a recipe of such sublime quality.

Just one gripe: to enjoy the privilege of eating bread and butter with our soup it seems we should have shelled out an additional ‘1½’ to order some, because it came without. I don’t believe I’ve ever been served soup without bread before, and at the price point at which The Coach House operates – in excess of a hundred quid for a meal for two with drinks and coffees – bread generally comes as a matter of course.

Most often a choice of several kinds, in fact, plus an amuse-bouche or two, and maybe even a sorbet between courses. Bread costs pennies; to be grudging with it seems to me to be a PR faux pas.

Anyway, on to the first of our mains. This was a judiciously cooked saddle of venison, and another triumph of cunning cheffing.

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WHAT TO EXPECT Detailed, adventurous, modern British cooking.

AMBIENCE Bang-on-trend city chic, tucked away on a country estate.

SERVICE Polished, knowledgeable, personable.

THE BOTTOM LINE Three courses, including a side order of fries, cost us a shade over £42 each, excluding drinks.

DOWN THE HATCH Decrypt the menu and you’ll discover that wines by the glass start at £4.40 for a 125ml glass, or £5.60 for a 175ml one.

GETTING THERE The entrance to Middleton Lodge is on the east side of Kneeton Lane which runs north from Middleton Tyas, a stone’s throw from Scotch Corner, to Barton.

Deep, rich, gamey flavours, meltingly soft meat, and a touch of caramelisation on the outside… spot on! The saddle was served with a luscious ragu of shoulder meat wrapped in a vine leaf, along with puréed squash, crisp curls of kale and a tiny satellite plate of super-creamy mash for extra jollity. Lots of variety on the plate, both in terms of taste and texture, with the whole thing adding up to a thoroughly decent dish.

BOWLED OUT We were less impressed with our other main, roast halibut with hot tartare sauce. Sadly the fish had spent slightly too long in the oven and become dry. The tartare sauce lacked the sharp kick that capers normally deliver, settling instead for middle-of-the-road creaminess.

What’s more, apart from a scrape of puréed potato there was nothing else on the plate, which sorely needed something crunchy or sharp to give the dish range and subtlety. Yes, we could have ordered a salad or extra veg for an additional ‘3½’, but for the not insubstantial price of £22 I would expect something that felt more like a complete, well-thought-out plateful.

Desserts are where chefs get the chance to really shine, and our chocolate mousse bar with tiramisu ice cream certainly set the bar high, in terms of both presentation and taste.

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Chocolately puds seldom come richer or more intense than this one, and the cool, coffee hints of the tiramisu ice cream perfectly balanced the dark moodiness of the mousse.

The flavours and textures of our other dessert – cider-poached apple with a salty brown butter ice cream and a dusting of crunchy honeycomb – were also bang on, but the presentation needed rethinking.

Essentially everything was simply piled into a bowl, albeit a very attractive one. The chunks of apple were slightly too big to easily extract from the depths of the bowl, or eat whole, and yet too firm to easily divide with a spoon. This was a dish crying out to be served on a plate.

So where does that leave us? Some splendidly inventive cooking, albeit with a couple of glitches.

Top marks for the ambience and décor, and also for the charming and highly professional front-of-house staff. Dining at The Coach House is a memorable and enjoyable experience, and it’s clearly a place with high aspirations. I can’t help feeling, though, that a few tweaks are needed before those aspirations can be fully realised.

For further information about The Coach House visit middletonlodge.co.uk or call 01325 377977.

Christmas at The White Bear Masham, North Yorkshire

A magical place at Christmas, The White Bear is perfect for your festive celebrations.

Relax in our beautiful rooms and dine on the finest Yorkshire produce.

Experience a real taste of the Dales.

J

01765 689 319 thewhitebearhotel.co.uk

SIMONSTONE HALL THE COUNTRY HOUSE

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£99

ONE NIGHT STAY DINNER-BED-BREAKFAST*

£159

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01969 667255 www.SIMONSTONEHALL.com ww *£20 DINNER ALLOWANCE PER GUEST. DOUBLE OCCUPANCY. EXCL SATURDAYS & BANK HOLS, UNTIL 15/12/17. T&C APPLY

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FOOD • WEDDINGS • ACCOMMODATION in the heart of the Yorkshire Dales

Experience grand honest food cooked to perfection, made with seasonal, locally sourced ingredients and served with hand-picked wine from our award-winning cellar in the warm, friendly atmosphere of these unique surroundings.

Stay in our refurbished spacious cottages or brand new B+B rooms, suitable for both couples and families, adjacent to the restaurant and The Forbidden Corner.

We have a choice of function suites from our air-conditioned hayloft to the Bell Barn.

We can cater from 10 - 150 people, in addition we are now licensed for civil ceremonies with a choice of indoor and outdoor venues.

Bar • Restaurant • Cellar • Accommodation COVERDALE, LEYBURN, NORTH YORKSHIRE DL8 4TJ T: 01969 640596 E: INFO@THESADDLEROOM.CO.UK WWW.THESADDLEROOM.CO.UK

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 www.sandpiperinn.co.uk

FOR RESERVATIONS TELEPHONE 01969 622206 52

| WINTER 2017 | Dales Life

THE BRUCE ARMS R E S TA U R A N T

PUB

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STEAKS, SEAFOOD & FINE DINING An 18th Century Coaching Inn with real character Some of the finest food in Yorkshire Comfortable en-suite bedrooms Extensive gin, whisky and wine selection Cask ales and craft bottled beer Cosy fires for chilly days PRIVATE DINING ROOM for up to 30 diners Early Evening and Sunday Lunch Fixed Price Menus

FIZZY FRIDAYS

Every Friday, posh nibbles with every bottle of Prosecco or Champagne

NOW OPEN FOR DINING ON SUNDAY EVENINGS Check out the website for details

Open Wednesday - Saturday evening, Thursday - Sunday lunch 2 MAIN STREET, WEST TANFIELD, HG4 5JJ 01677 470325 www.thebrucearms.com

THIRTEEN Relaxed dining in the Yorkshire Dales

Come and celebrate the festive season here with us at Thirteen in Leyburn, in the heart of the Yorkshire Dales.

We offer good, honest food using the very best of locally sourced produce together with a selection of superb wines.

Telephone: 01969 622951 Email: table@thirteenatleyburn.co.uk www.thirteenatleyburn.co.uk 13 Railway Street - Leyburn - DL8 5BB

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MAKERS OF BESPOKE KITCHENS AND BEDROOM FURNITURE

T 01609 775383 W DEANSBURYKITCHENS.CO.UK E INFO@DEANSBURYKITCHENS.CO.UK 54 | WINTER 2017 | Dales Life

Star Jars

On a Roll

Planning to roast a bird this Christmas? Naturally you’ll want the best. Bronze turkeys are widely recognised as tops for flavour, and amongst Bronze turkeys the Roly Poly is a breed especially noted for its round, extra-plump, succulent breast. If you want to try the Roly Poly this year, Mainsgill Farm near Richmond has a hand-reared flock, and you can order yours from their farm shop, mainsgillfarm.co.uk. For those who can’t manage a whole bird they also offer Roly Poly crowns stuffed to order.

Here’s a cracking new product that’s perfect for pepping up your winter breakfast table: Rosebud Preserves’ Satsuma & Masons Yorkshire Gin Marmalade.

Masham-based Rosebud Preserves (rosebudpreserves.co.uk) has teamed up with near-neighbours Masons Gin to create an inspired marriage of flavours, matching fresh citrus notes with gently aromatic hints of juniper, lavender and star anise.

Other innovative seasonal offerings from Rosebud include Cherry & Amaretto Jam, Red Onion & Port Marmalade and (ideal for mince pies) a unique suet-free Almond & Orange Mincemeat.

NICE AND A LOT OF BOTTLE EASY The focus of the festive season ought to be on spending time with friends and family – you certainly won’t want to spend it stuck in the kitchen prepping food. So you might want to stock up with some indulgent but easy-to-cook dishes like this part-boned lamb leg with sage and onion stuffing from Booths. It comes with a rich roast lamb and mint gravy; pop the joint in the oven and it’s pretty much job done! For more festive time-savers visit booths.co.uk

Looking for a gift to delight the beer drinker in your life? The ‘Ewephoria’ hamper from The Black Sheep is a handsome wicker basket crammed with gorgeous goodies guaranteed to hit the spot for ale aficionados. As you would expect, there’s a comprehensive selection of beers from the awardwinning brewery, plus a Black Sheep mug and bar towel. Also included is a selection of toothsome local delicacies: three different cheeses, Yorkshire honey, fruitcake, fudge, strawberry jam, biscuits, nibbles and more besides.

Explore the contents and order online at blacksheepbrewery.com

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FREE RANGE

TAKE A STAND No traditional Yorkshire Boxing Day buffet is complete without a ‘stand pie’ – a large pork pie made with hot water crust pastry and designed to be shared. If you don’t have time to rustle one up for yourself, Keelham Farm Shop in Skipton (keelhamfarmshop.co.uk) bakes award-winning stand pies to a century-old recipe.

For added fun they can even make you one with a personalised message worked into the pastry topping. Pair your stand pie with one of Keelham’s Yorkshire chutneys for a thoroughly authentic experience.

This winter why not make your own orange marmalade? Seville oranges are the best fruit to use, but they’re only in season from late December to early February.

Snap them up while stocks last!

Box Clever

Ryeburn of Helmsley built their reputation on their awardwinning ice cream, but with Belgian-trained chocolatier Andrew Feather now on board they’ve added sumptuous handmade chocolates to their portfolio of edible treats.

Quality and freshness are key, and Andrew makes everything on site, using Belgian chocolate and a variety of fine flavourings – including chilli, Amaretto, Cointreau, ginger and lavender – sourced from around the world. Ryeburn’s gift boxes contain a selection of 12, 18 or 24 of their bestselling chocs, and you can explore their tempting range at ryeburn.com 56 | WINTER 2017 | Dales Life

FEAST

If the festive season makes you yearn for meat as it used to be in the good old days, High Farndale Farm’s delicious free-range pork might be just up your street. At High Farndale, near Kirkbymoorside, the Mawson family raise British Saddlebacks, a hardy variety of pig that thrives on outdoor living. Order from their website, highfarndale.co.uk, and they’ll deliver your meat the very next day – jointed, wrapped, labelled and ready to pop in the freezer. Or, if you live nearby, simply pop in and collect it yourself.

STICKY BLEND

Sticky toffee pudding must surely be one of the nation’s best-loved desserts, and its winning combination of light date sponge and rich toffee sauce makes it a perfect wintertime indulgence. Darlington-based Burtree Puddings won a gold at the Great Taste Awards for their lip-smacking version – just one of the many plaudits this family firm has clocked up over the last fifteen years. Look out for Burtree Puddings at local food festivals and farmers’ markets. Alternatively you can find a list of stockists, or order online, at burtreepuddings.co.uk

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DECEMBER 1st - 23rd 2017 & evening meals Home roast meats carved at your table

Flaming Black Swan Christmas Pud THE BLACK SWAN INN | FEARBY NR. MASHAM | HG4 4NF

01765 689477 | WWW.BLACKSWAN-MASHAM.CO.UK - 14 max 58 | WINTER 2017 | Dales Life

thestation.co.uk

To book space in the Spring issue contact Sue Gillman

Telephone: 01904 629295 Mobile: 07970 739119 email: sue@daleslife.com www.daleslife.com Dales Life | WINTER 2017 |

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Let' s do LUNC H 60 | WINTER 2017 | Dales Life

TREAT EVERYONE TO A TERRIFIC TURKEY AND TRIMMINGS – PLUS A STYLISH ALTERNATIVE TO THE TRADITIONAL CHRISTMAS CAKE – COURTESY OF SOCIAL MEDIA STAR TANYA BURR.

R O A S T T U R K E Y W I T H G R AV Y Where would Christmas lunch be without this magnificent bird? I know other families who choose chicken, duck or goose but we have always had turkey. My parents order it at the beginning of the month and collect it on Christmas Eve. Remember to leave enough space in the fridge to squeeze it in. Make sure the turkey is large enough to feed you all (but small enough that it will fit in your oven) with some left over for sandwiches. It is well worth spending time on the gravy as there is nothing worse than slaving over a plate of delicious food only to ruin it all by a watery gravy.

INGREDIENTS 5–6kg free-range turkey with giblets 50g unsalted butter, softened a few sprigs of rosemary 1 chicken or vegetable stock cube 50g plain flour salt and pepper

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

If you’re using a frozen turkey, take it out of the freezer on the 22nd of December and allow it to defrost in the fridge. When you’re ready to cook it, remove it from the fridge to let it come to room temperature, remove the bag of giblets and stuff the cavity with your sausagemeat stuffing. Pat the outside of the turkey dry with kitchen towel. Rub the butter all over the skin of the bird, then season it well with salt and pepper and tuck the sprigs of rosemary into the creases of the legs. Place it in your biggest metal roasting tin and put the neck of the turkey (from the bag of giblets) in the tray too.

Pour 100ml of water into the roasting tin, being careful not to pour it over the turkey, then pop the whole thing into the oven to cook for 20 minutes per kilo, plus 80 minutes (so for a 5kg bird, the total cooking time is 3 hours), basting the turkey with the cooking juices occasionally.

Put the rest of the giblets in a small saucepan and cover with water.

Bring to the boil, then turn down the heat and allow to simmer. Skim off any brown scum from the surface of the water. An hour after the turkey has gone in the oven, remove the neck from the roasting tin and add it to the saucepan with the rest of the giblets. Allow to simmer gently for a further hour, then set the pan to one side.

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You can tell when the turkey is cooked because the leg will pull away easily from the rest of the body and the juices will run clear. If you have a meat thermometer, the internal temperature should read 74°C. Remove the turkey from the oven, lift it onto a large board and cover it with foil and clean tea towels for insulation. Allow it to rest for 35 minutes, while you cook the roast potatoes.

Don’t panic if everything isn’t ready in exactly 35 minutes – the turkey can happily rest for up to an hour.

Finish the gravy by removing the giblets from the saucepan and add the stock cube. Pour any juices from the turkey roasting tin into a jug and allow to sit, undisturbed, so that the fat separates.

Carefully pour away as much fat as possible, then pour the remaining juices into the saucepan with the giblet stock.

Put the roasting tin over a low heat on the hob and sprinkle the flour over the remaining crusty bits in the tin, using a wooden spoon to stir the flour – these crusty bits are where all the flavour is! Slowly add the turkey stock from the saucepan, stirring all the time to avoid the gravy clumping.

If you don’t think there’s enough gravy, add a little boiling water from the kettle. Season with salt and pepper and allow to simmer for a few minutes in the roasting tin, before pouring back into the saucepan (if you’re not eating immediately) or into a warmed gravy jug to take to the table.

Bring the turkey and gravy to the table for carving.

Don’t forget to take the sausagemeat out of the inside of the bird and slice it to serve alongside the turkey.

While the turkey is cooking, you can prepare everything else.

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B R A I S E D R E D C A B BAG E If you are looking to prepare just a few dishes for Christmas Day, rather than cooking the whole lunch, then I would recommend you try this one. Easy to make, it works well cooked a couple of days in advance and can be reheated with a pile of bubble and squeak on Boxing Day. INGREDIENTS 1 medium red cabbage, halved, cored and quartered 2 Bramley apples, cored and sliced 1 red onion, thinly sliced 150ml red wine 70ml cider vinegar

Cut the cabbage quarters into thin slices. Put all the ingredients in a big saucepan. Bring to a simmer over a medium-high heat, then turn down the heat to low, cover with a lid and cook for 1–1½ hours, stirring from time to time. Remove the lid and cook for a further 30–40 minutes, or until the cabbage is very tender. You could make this up to five days in advance, store it in the fridge in an airtight container and reheat it on Christmas Day.

80g soft light brown sugar 25g unsalted butter

BROCCOLI AND C AU LI FLOWE R CH E E S E We all know how well cauliflower works in a cheese sauce but so does broccoli, and together this makes an appetising side dish. It is also a good recipe to go for if you are not cooking the whole lunch.

INGREDIENTS 1 head broccoli, trimmed and separated into florets 1 head cauliflower, trimmed and separated into florets 50g unsalted butter 50g plain flour 450ml full-fat milk 100g mature Cheddar cheese, grated salt and pepper

Put the broccoli and cauliflower florets in a saucepan, cover with water and bring to the boil. Cook for just 5 minutes, then drain.

Make the cheese sauce by melting the butter in a saucepan over a medium heat. Stir in the flour with a wooden spoon and cook for a moment, then pour in the milk, little by little, stirring all the time until the mixture is smooth and the milk fully incorporated. Add 60g of the cheese, season with salt and pepper and continue to heat for 5 minutes, stirring occasionally, until the sauce thickens slightly.

Tip the broccoli and cauliflower into an ovenproof dish and pour the cheese sauce on top. Top with the remaining grated cheese and pop into the bottom of the oven for the final 15–20 minutes of turkey roasting time until the cheese is melted. Give them a last blast of heat to get the top bubbling. Serve hot.

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W H I T E C H O C O L AT E W I N T E R WO N DE R L AN D CAK E If you are not a fan of the traditional Christmas cake (and I know a lot of people who aren’t), this is a great alternative. I use my white chocolate sponge recipe as it makes the best celebration cake and most amazing centrepiece. Go crazy with the decorating!

INGREDIENTS FOR THE CAKE: 300g unsalted butter, softened, plus extra for greasing 200g white chocolate, broken into chunks 300g golden caster sugar 4 large eggs 350g plain flour 1½ tsp bicarbonate of soda 1½ tsp baking powder ½ tsp salt 200ml buttermilk

FOR THE ICING: 300g unsalted butter, softened 600g icing sugar 1 tsp vanilla extract

TO DECORATE: icing sugar, for dusting white ready-to-roll royal icing (300g is more than enough) white chocolate stars or curls edible silver glitter edible silver balls sparklers (optional)

Preheat the oven to 180°C/fan 160°C/gas 4. Grease the base and sides of the cake tins and line the bases with baking parchment.

Melt the white chocolate in a heatproof bowl set over a pan of simmering water, making sure that the bottom of the bowl doesn’t touch the water, stirring occasionally until smooth. Remove the bowl from the pan and allow to cool slightly.

Beat the butter and sugar together in a bowl with an electric whisk until light and fluffy. Add the eggs one at a time, making sure each one is fully incorporated before adding the next, then fold in the flour, bicarbonate of soda, baking powder and salt. Add the buttermilk and melted white chocolate, and mix to form a smooth, silky batter. Divide the batter between the cake tins and spread it out slightly with a spatula.

Bake for 20 minutes, or until the cakes are golden and risen and a skewer poked into the centre of the cakes comes out clean. Remove from the oven and leave to cool in the tins for 10 minutes before transferring to wire racks to cool completely.

Make the icing by creaming the butter in a bowl, then slowly adding the icing sugar and beating until smooth and light. Stir in the vanilla extract.

Sandwich the cakes together with one third of the icing on a cake stand or serving plate, then spread a very thin layer (another third of the icing) over the top and around the outside to catch the crumbs.

Chill in the fridge for 30 minutes to set the icing slightly, then use the remaining icing to fully cover the cake.

Dust the work surface with icing sugar and roll out the royal icing.

Cut out snowflake shapes and stick them carefully to the side and top of the cake. Decorate the top with white chocolate stars or curls, more snowflakes, glitter and silver balls – I also crushed some to scatter around the base of the cake. Serve with sparklers, if using.

Recipes and photographs are from Tanya’s Christmas by Tanya Burr.

Published by Blink Publishing. Available from all good booksellers RRP £16.99.

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A CRACKING

CLARIDGE’S CHRISTMAS

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The luxurious London hotel is famous for celebrating the festive season in style. Claridge’s has kept its Christmas pudding recipe secret for over a century, so now's your chance to make this delicious pudding yourself | WINTER 2017 | Dales Life

CLARIDGE’S CHRISTMAS PUDDING Originally, this recipe was heavy on molasses, Cognac and dark rum, but now it has been lightened and subtly updated. As a finishing ritual, the whole pastry team gather around a giant basin to stir the mix by hand. Once cooked, each Claridge’s crest-engraved china bowl is wrapped in white muslin cloth, packaged in our signature eau-de-nil box and wrapped in a thick satin ribbon.

EACH PUDDING SERVES 4–6 YOU WILL NEED 2 litre jar or container with a lid, for the marinated fruit food processor 2 x 1 litre pudding basins (we use Mason Cash’s S30) kitchen scissors 8 x 30cm squares of baking paper 4 x 30cm squares of foil 4 x 1m lengths of kitchen string 2 steamers with lids, large enough to accommodate each pudding bowl palette knife

FOR THE MARINATED FRUIT 227g currants 227g sultanas 227g golden raisins 227g raisins 114g dried cranberries 114g dried sour cherries 114g mixed peel zest of 2 oranges zest of 3 lemons 170g light brown sugar 1 tsp mixed spice 2 tsp ground cinnamon pinch each of ground cloves, ground nutmeg and salt 120ml India Pale Ale 120ml Grand Marnier

Makes 2 large puddings: one for you and one to give to a friend.

The initial marinated fruit should be made one week ahead, before the recipe can be completed. The pudding will keep for at least a year in a cool, dark place.

In a large bowl, mix together all the marinated fruit ingredients.

Transfer to the jar or container and seal, then leave to mature for one week in a dry, dark place.

A week later, transfer the marinated fruit to a large bowl. In the food processor, pulse the fresh brioche until reduced to crumbs. Next, mix those crumbs, in a medium bowl, with the flour and ground almonds.

In a separate bowl, stir the golden syrup, eggs, milk and suet until loosely combined. In a fourth bowl, combine the prunes, carrot and apple. Proceeding in batches, stir the crumb and flour mixture into the matured dried fruit, alternating with the milk and eggs mixture.

Stir well. Finally, stir in the prunes, apple and carrot.

Lightly grease the pudding basins, then transfer the mixture to the basins, packing the fruit in tightly. Next, cover each pudding with two squares of baking paper, followed by one square of foil. Wrap a length of string tightly around (and under) the rim of each pudding basin to ensure the paper and foil cover is taut across the top, making a double knot to secure the string. Drape the additional length of string across the top, tying it to the other side to fashion a handle.

Cut away any excess paper and tuck the foil under itself.

Place each pudding in a steamer set over a saucepan filled with simmering water and steam, covered, for 6 hours (if you only have one steamer or no steamer at all, you can also place the pudding in a large saucepan filled with water to halfway up the basin). Be sure to keep an eye on the water level – you’ll probably need to refill at the 3–4-hour mark (using boiling water from the kettle).

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INGREDIENTS (CONTINUED) TO COMPLETE THE PUDDING 170g fresh brioche, torn into medium pieces 114g plain flour 35g ground almonds 70ml golden syrup 2 eggs, beaten 4 tbsp milk 185g shredded vegetable suet 90g prunes, pitted and minced 85g carrot, peeled and grated 114g apple, peeled and grated unsalted butter, for greasing

FOR THE BRANDY BUTTER MAKES 8 GENEROUS DOLLOPS

YOU WILL NEED stand mixer fitted with the paddle attachment

INGREDIENTS 125g unsalted butter, softened 125g icing sugar 50ml good-quality brandy

FOR THE BRANDY SAUCE MAKES ENOUGH FOR 6–8 SERVINGS, APPROXIMATELY 600ML

When the puddings have finished steaming, remove from the saucepans and leave to cool completely at room temperature. When cool, remove the baking paper, foil and string and replace with the remaining squares of paper and foil, and tie with a fresh piece of string as above. Store in a cool, dry place until ready to eat.

When you are ready to serve your Christmas pudding, place in a steamer, or pan of simmering water. Steam or boil for at least 2¼ hours. Check the internal temperature of the pudding is piping hot before serving. Slide a palette knife all around the edges of the pudding and turn it out on to a warmed plate.

At the hotel, puddings are flamed with brandy at the table and served with brandy sauce. Brandy butter is optional and available on request.

But why not serve yours with both?

B R A N DY B U T T E R Using the stand mixer, cream the butter and icing sugar until very pale, light and fluffy, about 5 minutes. Stop the machine and, using a spatula, scrape down the sides and the bottom of the bowl.

Add the brandy and mix slowly until it is fully incorporated. Transfer the brandy butter to a serving dish. Keep at room temperature until serving, if using the same day. Alternatively, the butter will keep in the refrigerator for up to 2 weeks, but allow it to come to room temperature and rewhip until nice and fluffy before serving.

B R A N DY S A U C E

YOU WILL NEED instant-read digital thermometer stick blender

INGREDIENTS 80g caster sugar 5g cornflour 60g egg yolks (about 2–3 yolks) 500ml milk 25g unsalted butter, softened 50ml brandy (or more if you like)

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In a small bowl whisk together the caster sugar, cornflour and egg yolks. Set aside.

In a medium saucepan bring the milk to the boil. Pour one-quarter of the hot milk over the egg yolk mix, whisking to combine.

Return the milk pan to a medium heat and pour in the now-warmed egg yolk mix. Cook the brandy sauce, stirring gently and constantly with a spatula, until it reaches 82°C. Remove the sauce from the heat and pour into a clean bowl. Add the butter to the sauce and, using the stick blender, blitz for a minute or so to ensure the sauce is silky smooth and the butter is completely emulsified.

Stir in the brandy. Serve immediately or within the hour.

We never refrigerate brandy sauce; we always make it fresh as needed. However, if you really must make yours in advance, chill it thoroughly (it will keep refrigerated for up to 2 days) and then, prior to serving, reheat it very gently in a saucepan over a low heat, stirring constantly.

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The mincemeat needs at least a week to mature, so start this well ahead of time. This recipe will yield enough mincemeat for 36 pies in total. It can also easily be doubled but please don’t be tempted to reduce the recipe, as mincemeat keeps for a very long time in the refrigerator and mince pies are quick to disappear.

Claridges’s; The Cookbook by Martyn Nail and Meredith Erickson is published by Mitchell Beazley and is available from all good bookshops.

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CLARIDGE'S MINCE PIES MAKES 24 YOU WILL NEED blender 1 litre glass jar or airtight container rolling pin 7cm plain pastry cutter 2 x 12-hole mince pie baking trays (with 6cm x 2cm shallow cups) 6cm plain, or star-shaped, pastry cutter small tray, lined with baking paper, and a few sheets cut to the size of the tray pastry brush wire rack

FOR THE MINCEMEAT 1 orange 2 Granny Smith apples 25g raisins 250g currants 75g mixed peel 25ml brandy 25ml rum 15ml Grand Marnier 300g light brown sugar 50g shredded suet (or vegetable suet if you’re making vegetarian mincemeat) 1 tsp ground nutmeg 1 tsp mixed spice 1 tsp ground ginger 1 tsp ground cloves 2 tsp ground cinnamon 50g unsalted butter, cut into small cubes and frozen

FOR THE PASTRY 350g plain flour, plus extra for dusting 220g cold unsalted butter, cut into 1cm pieces 1 tsp salt 120g ice-cold water 1/2 tsp white wine vinegar 1 egg yolk, mixed with a splash of cream, for the eggwash caster sugar, for dusting

First, make the mincemeat: start by zesting and juicing the orange and reserve both juice and zest. Cut what’s left of the orange into small pieces, then place in a small saucepan and fill with enough water to cover. Bring to the boil, then simmer over a low heat until completely soft, about an hour, checking at regular intervals and adding more water as needed to keep covered.

Meanwhile, in a large bowl, grate the apples. Add all of the remaining ingredients, except for the butter, and mix well.

When the orange is soft, drain it well, then combine it with the reserved juice and zest in the blender and purée until smooth. Stir the orange purée into the mincemeat mixture. Transfer to the jar or airtight container and refrigerate for at least a week.

To make the pastry, place the flour, butter and salt in a mixing bowl.

Using your fingertips, rub the butter into the flour until it resembles peasized pieces. Add the measured water and vinegar and mix gently until the dough starts to come together. (You can also make the dough in a food processor by pulsing the flour, salt and butter together 5 or 6 times, then adding the water and vinegar and pulsing 3 or 4 more times.)

Turn the dough out on to your work surface. Gather it up and gently knead 2 or 3 times to create a semi-smooth dough with some small lumps of butter still visible. Pat the dough into a disc shape, wrap tightly in clingfilm and refrigerate for 45 minutes, or until firm. (The dough will keep for a couple of days in the refrigerator.)

To assemble the mince pies, on a lightly floured surface roll out the dough into a large circle about 1–2mm thick. Cut out a 7cm round in the edge of the dough and double-check that it fits nicely into a cup in your mince pie tray before you cut out a further 23 circles – change the size of your pastry cutter as needed. Lay the rounds directly into your mince pie trays. Next, cut out 24 smaller rounds, or stars, for the pie lids and stack those neatly on the prepared tray, separating them with the layers of baking paper as needed. You may need to gather up the scraps of dough and roll them into a ball, kneading it a few times until smooth, then roll it out to obtain your last few pie lids. Refrigerate all the pastry dough for 15–20 minutes to chill.

Preheat the oven to 200°C/fan 180°C/gas 6. In a medium bowl, mix the mincemeat with the frozen butter cubes.

Remove your mince pie trays from the refrigerator and spoon no more than 1 tablespoon of the mincemeat mixture into each case. Place the smaller rounds on top of each pie and gently press to create a seal.

Brush with the eggwash and bake for 20 minutes, or until the pastry is golden. As soon as the pies come out of the oven, dust heavily with caster sugar. Transfer to a wire rack to cool. Best served warm, though they can be stored in an airtight container for up to a week.

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FIRESIDE FEAST

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Chilly days call for rich, hearty flavours. These three new recipes from Michelin-starred chef Marcus Wareing are perfect for a cosy supper with friends or family.

This baked feta combines salty cheese with fragrant, lightly caramelised honey.

Serve with these crisp rye bread crackers, crusty bread or your favourite cheese biscuits. I love the fragrant lavender in this dish - it really adds a point of difference.

H O N E Y- B A K E D F E TA W I T H L AV E N D E R , THYM E AN D RYE CRISPS SERVES 4

Preheat the oven to 200°C/fan 180°C/gas 6.

PREPARATION TIME: 10 MINUTES, PLUS 1 HOUR DRAINING COOKING TIME: 12–20 MINUTES

INGREDIENTS 1 x 200g block feta cheese ½ loaf rye bread 4 tbsp olive oil 1 garlic clove, halved 3–4 tbsp runny honey 4 sprigs of thyme 2 sprigs of fresh lavender or ½ tsp dried lavender sea salt and freshly ground black pepper

Cover the feta with 2 pieces of kitchen paper and leave at room temperature for 1 hour to absorb excess moisture.

Cut the rye bread into very thin slices. Place them in a single layer on 2 baking trays. Drizzle with the olive oil and rub each slice with a halved garlic clove.

Bake the rye slices in the oven for 7–10 minutes until lightly golden and crisp. Remove the rye crisps and turn the oven to its grill setting.

Remove the kitchen paper from the feta and place the feta in an ovenproof dish just large enough for it to fit in snugly. Drizzle the honey on top, then add the thyme and lavender. Season well with sea salt and pepper and grill for 5–10 minutes until golden.

Remove the cheese from the grill. Serve the feta immediately with the rye crisps

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Venison is not a cheap cut of meat but it is well worth it for a winter treat or special dinner for guests, when it's in season. If you are not a sprout fan, then you can substitute spinach for them instead.

LOIN OF VE NISON WITH CRE AM E D S P RO U T S A N D J U N I P E R SAU C E SERVES 4 PREPARATION TIME: 20 MINUTES COOKING TIME: ABOUT 1 HOUR

INGREDIENTS 4 tbsp vegetable oil 1 onion, quartered 2 celery sticks, quartered 1 leek, white part only, quartered 1 carrot, quartered

Heat half the vegetable oil in a large saucepan over high heat, then add the onion, celery, leek and carrot to the pan and fry for about 5 minutes, until lightly brown. Stir in the bay leaves and spices, then pour in the port, red wine, gin and vinegar. Bring to the boil, reduce the heat slightly and simmer for about 10 minutes to reduce the liquid by one-third.

Add the treacle and both stocks, return to the boil, then simmer for about 45 minutes, until the liquid has reduced to a thick, syrupy consistency. Strain the sauce through a sieve into a clean saucepan, season to taste with sea salt and pepper and keep hot.

2 bay leaves 2 star anise 15 juniper berries 200ml port 100ml red wine 50ml gin 2 tbsp red wine vinegar 2 tbsp black treacle 300ml beef stock 300ml chicken stock 4 x 100–150g venison loin portions or steaks

FOR THE CREAMED SPROUTS 350g Brussels sprouts, brown leaves and stalks removed 150ml double cream 2 sprigs of thyme 2 bay leaves ½ nutmeg sea salt and freshly ground black pepper

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To make the creamed sprouts, bring a large pan of salted water to the boil and blanch the sprouts for 3 minutes. Plunge in iced water and drain well. Put the double cream, thyme and bay leaves in a medium saucepan over medium heat and grate in all the nutmeg. Bring to the boil then reduce the heat and simmer for 10–15 minutes until the cream has reduced by half. Fish out the bay leaves and thyme sprigs, add the blanched sprouts and season to taste. Heat through until the sprouts are hot.

Preheat the oven to 180°C/fan 160°C/gas 4.

Heat the remaining vegetable oil in a heavy-based frying pan over high heat. Season the venison all over, add it to the pan and fry for 5 minutes, until brown on all sides. Transfer to a roasting dish and put in the oven for 6–10 minutes, depending on the size of your pieces of venison. Remove from the oven and leave to rest for 5 minutes, then slice and serve with the creamed sprouts and juniper sauce.

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These puddings are great for all ages. My kids love them and I do too, and they are quick and simple to make. The melted chocolate and oozy honeycomb make for a delicious treat.

B A K E D H O N E YC O M B P U D D I N G S SERVES 4

Preheat the oven to 200°C/fan 180°C/gas 6.

PREPARATION TIME: 10 MINUTES, COOKING TIME: 15 MINUTES

INGREDIENTS 75g butter, plus extra for greasing 40g caster sugar, plus 1 tbsp extra 2 eggs 40g golden syrup 100g plain flour 1 tsp baking powder 2 x 40g chocolate-covered honeycomb bars, roughly chopped cocoa powder, to dust crème fraîche or ice cream, to serve

Lightly butter four ramekins and sprinkle them evenly with the tablespoon of sugar.

Put the eggs and 40g caster sugar in a mixing bowl and whisk on high speed until light and fluffy.

Melt the 75g butter with the golden syrup in a pan then stir it into the eggs and sugar, and fold in the flour and baking powder.

Put a large spoonful of the pudding mixture into the bottom of the ramekins. Sprinkle the crushed honeycomb on top. Finish by spooning the remaining pudding mix over the honeycomb. Smooth over the surface with a palette knife.

Sit the ramekins on a baking tray and bake for around 15 minutes, until the puddings puff up and become golden.

Remove from the oven and leave the puddings to rest for 1–2 minutes, then dust with cocoa powder and serve with a spoonful of crème fraîche or ice cream.

Recipes are from New Classics by Marcus Wareing, with photography by Jonathan Gregson.

Published by HarperCollins, RRP £20 from all good booksellers.

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To celebrate the opening of The Ivy in Harrogate here are three show-stopping recipes from Head Chef Gary Lee

STAR

PERFORMERS P O TATO PA N C A K E S W I T H S M O K E D SALMON AND HORSER ADISH CREAM SERVES 4 POTATO PANCAKES 1 medium floury potato, such as King Edward 1 large egg 50g plain (all-purpose) flour 50g (1/3 cup) potato flour ½ tsp baking powder 125ml (½ cup) whole milk pinch of ground nutmeg 2 tbsp sunflower or light olive oil sea salt and freshly ground black pepper

TO SERVE 120g (½ cup) crème fraîche 1 tbsp horseradish cream

Peel the potato and cook in a pan of boiling salted water until tender. Drain, mash in a bowl and leave to cool. Once the mashed potato is cool, add the egg, both flours and baking powder and mix to combine. Gradually add the milk, whisking until a smooth paste forms. Add the nutmeg and season well with salt and pepper.

Heat ½ tablespoon of the oil in a non-stick frying pan and spoon about 2–3 tablespoons of the potato pancake batter into the hot pan – the pancakes should be quite thick. Allow it to cook for a couple of minutes until the underside is golden brown. Turn it over and cook on the other side until golden.

Remove from the pan and keep warm while you cook the remaining batter to make 3 more pancakes in the same way, adding more oil to the pan as needed.

Whisk the crème fraîche and horseradish together. To serve, place a warm pancake on each plate, arrange one quarter of the smoked salmon on top of each pancake and finish with a spoonful of the horseradish cream and a little dill to garnish.

250–300g smoked salmon, thinly sliced small handful of dill

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SHEPHERD’S PIE What makes our version of this classic pie stand out is that it’s actually a cross between a shepherd’s pie and a cottage pie, since we use both beef and lamb to make it. We think this gives the pie a little more complexity, and elevates a very humble dish into something a bit more special. For a totally inauthentic but completely delicious twist on it, scatter a generous handful of grated mature Cheddar over the top of the pie just before baking!

SERVES 4 2 tbsp olive oil 300g (11/3 cups) lean beef mince, preferably from the rib 300g (11/3 cups) lean lamb mince 3 shallots, peeled 150g button mushrooms 1 large carrot, peeled 3 sprigs of thyme, leaves picked 1 tbsp tomato purée 150ml (2/3 cup) red wine 200g (1 cup) canned chopped tomatoes 1 tbsp plain flour 3 tbsp Worcestershire sauce 350ml (1½ cups) veal stock (you can buy veal stock from good supermarkets – if you can’t find it, use beef or chicken stock) 3 sprigs of oregano, leaves picked and chopped sea salt and freshly ground black pepper

TOPPING 800g floury potatoes, such as King Edward or Maris Piper 100g (7 tbsp) unsalted butter

Heat a frying pan with 1 tbsp of the oil until smoking hot, add the meat and cook for about 5 minutes, stirring frequently until the meat has browned. Pour off the excess liquid, put the meat in a dish and set aside until the rest of the ingredients are ready.

Finely chop the shallots, mushrooms and carrot and tip into the pan with another 1 tbsp oil. Gently sweat the vegetables with the thyme for about 8 minutes until tender but not coloured.

Return the meat to the pan, add the tomato purée and cook for about 5 minutes before adding the red wine and chopped tomatoes. Cook for a further 10 minutes, then add the flour and mix thoroughly.

Add the Worcestershire sauce and stock. Bring to the boil, then reduce the heat and simmer for 45 minutes until the meat is tender and the sauce has thickened.

Add the chopped oregano, season with salt and pepper and add more Worcestershire sauce if required, then spoon into an ovenproof dish (or 4 individual little dishes). Set aside.

Peel and cut the potatoes into evenly sized pieces. Cook in a pan of boiling salted water for about 20 minutes until tender.

Drain and return to the pan over a gentle heat to remove any excess moisture. Using a masher or a potato ricer, thoroughly mash the potatoes, then mix them with the butter and cream and season to taste.

Preheat the oven to 180°C/fan 160°C/gas 4.

Top the mince with the mashed potato (you can pipe this if you have the time), put the dish on a baking sheet and into the oven. Cook for about 30 minutes until the potatoes are a nice golden colour and the filling is piping hot.

2–3 tbsp double cream

YOU WILL ALSO NEED large pie dish, or 4 individual ones

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PEARS IN NIGHTSHIRTS This is a very old-fashioned English dessert which we have brought up to date and put our own twist on. It looks spectacular, so it’s perfect for an occasion when you wish to impress, but also very easy to put together, and completely delicious!

SERVES 6 500ml (2 cups) white wine 675g (3¾ cups) caster sugar ½ lemon, sliced ½ vanilla pod, split lengthways 6 William pears (not totally unripe, but firm) 6 small balls of good-quality vanilla ice cream to serve

CHOCOLATE SAUCE 200g dark chocolate (50–60% cocoa solids), finely chopped 200ml (scant 1 cup) double cream 3 tbsp whole milk

MERINGUE 3 medium egg whites 100 g (1¼ cups) flaked almonds

Recipes are from The Ivy Now by Fernando Peire, with recipes by Gary Lee and photography by Jenny Zarins. Published by Quadrille, RRP £30 from all good booksellers.

Put the white wine, 500g (2¾ cups) of the sugar, the lemon slices, split vanilla pod and 500ml (2 cups) water in a heavybottomed saucepan and bring to the boil. Meanwhile, use a vegetable peeler to peel the pears, being careful to keep the stalks intact. Once the poaching liquor has come to the boil, reduce the heat to a gentle simmer, carefully place the pears in the pan and cover with a piece of greaseproof paper laid directly on top of the pears to keep them submerged. Poach the pears for about 10 minutes until tender but still holding their shape. The length of time this takes will depend entirely on how ripe your pears are. Remove the pan from the heat and leave to cool, then chill the pears in the poaching syrup in the fridge until needed. Bear in mind that the pears will continue to cook as they cool, so err on the side of caution – better that they are slightly firm than overcooked.

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

For the chocolate sauce, tip the chopped chocolate into a heatproof bowl and set aside. In a saucepan, bring the cream and milk to the boil, then remove from the heat and pour onto the chocolate. Whisk well until smooth,then keep warm until ready to use.

Remove the pears from the poaching syrup and cut a thin slice off the bottom of each so that they will stand upright. Use a melon baller to hollow out the core from the bottom, taking care not to break the sides of the pear. Pat the pears dry with kitchen paper and stand them on a baking sheet that has been lined with baking parchment.

For the meringue, whisk the egg whites and remaining 175g (1 cup) sugar in a clean, dry bowl until a stiff meringue is formed – this should take about 5 minutes using an electric stand mixer. Using a palette knife, coat each pear with meringue; they should look rustic, so do not worry about neatness here!

Sprinkle the flaked almonds over the meringue.

Cook the meringue-coated pears in the hot oven for about 3 minutes, or until the meringue has started to brown and the almonds are golden.

To serve, scoop a small ball of ice cream into each serving dish and holding the pear by its stalk, slip the pear onto the ice cream, so that the ice cream goes into the hollowed out centre of the pear. Serve immediately, with the hot chocolate sauce poured over the top.

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Promoting Yorkshire produce in association with The Wensleydale Creamery 84 | WINTER 2017 | Dales Life

FOOD IN FOCUS

SHALLOTS There’s no question that shallots and onions are very similar, but can you substitute one for the other in a recipe? Well, yes and no. Usually if a recipe calls for onions then it’s perfectly acceptable to substitute shallots. But if a recipe specifies shallots, substituting onions can sometimes be a mistake.

Shallots have a milder, less assertive flavour than onions – mild enough for them to be eaten raw, in fact. In recipes that pair shallots with subtly flavoured ingredients, or use them raw, the harsher flavour of onions can unbalance the dish.

In hearty winter casseroles, on the other hand, swapping shouldn’t be a problem.

One great advantage of shallots, particularly if you grow your own, is that they store rather better than onions, potentially staying in good condition for a year or more. So if you grow both crops you might be better off using up your onions in autumn and early winter and keeping your shallots in hand for the New Year. And if you don’t yet grow shallots, why not give it a go? Now’s the ideal time of year to get started!

Planting Shallots Plant out shallots sets (immature bulbs) any time between December and March. Dig rich compost or well-rotted manure into the soil before planting. Leave the tip of each set poking out above ground.

Protect Your Crop Hungry birds and animals can grub up your fledgling shallots.

Protect with fleece or netting if this is a problem.

Routine Care Water only in the very hottest weather. Weed regularly, preferably by hand.

Harvesting Shallots are ready to lift in late summer when the foliage turns yellow and withers. Gently ease bulbs up with a fork and spread them out in the sun to dry.

Storage Store dry bulbs in trays, bags or nets in a dry, frost-free place.

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Beef, Wensleydale Blue Cheese, Shallot and Ale Pie INGREDIENTS 500g braising steak, cubed 3 tablespoons plain flour sea salt, black pepper 2 tablespoons light olive oil 12 shallots, peeled and sliced 2 cloves garlic, peeled and chopped 300ml dark ale 150ml beef stock small sprig fresh oregano, finely chopped 1 bay leaf 4 field mushrooms, chopped 100g Wensleydale Blue cheese, loosely crumbled 250g all-butter puff pastry 1 beaten egg

SERVES

4

Method Preheat the oven to 160°C/fan 140°C/gas 3.

Season the flour with salt and pepper and coat the beef with it. Heat half the oil in a large frying pan and sear the floured beef for 3–4 minutes until nicely browned. Transfer the beef to a casserole dish.

Add the shallots and garlic to the pan with the remaining oil and fry until softened. Pour in the ale and stock. Bring to the boil and add one teaspoon of salt along with the oregano and bay leaf. Pour this mixture over the meat, cover the casserole dish and cook in the oven for an hour and a half. Add the chopped mushrooms and continue cooking for a further 30 minutes.

Remove from oven, set aside and check seasoning, adjusting as required.

Reset the oven to 200°C/fan 180°C/gas 6. Place the meat mixture in a pie dish or bowl and stir in the Wensleydale Blue. Roll out the puff pastry to a size that covers your pie dish. Place the pastry on top of the pie dish, sealing the edges well by pinching, folding or crimping. Lightly score the pastry surface with a crisscross pattern and brush with beaten egg to glaze.

Place pie dish on a baking sheet near the bottom of the oven, and bake for 45 minutes or until the pastry is golden brown.

Wensleydale Blue Cheese Wensleydale Blue is a delicately flavoured, creamy blue cheese handcrafted at The Wensleydale Creamery in Hawes using milk from local dairy farmers whose herds graze the herb-rich limestone meadows. With a mellow yet full flavour, this delicious award-winning artisan cheese appeals equally to newcomers to blue cheese and longstanding connoisseurs.

For more information about The Wensleydale Creamery – and other inspiring recipes – visit wensleydale.co.uk 86 | WINTER 2017 | Dales Life

Rothesay Duvet & Pillowcase Set

REFRESH, REVIVE, RELAX - LUXURY FURNISHINGS

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Ornate plaster restoration Cornice manufacture Traditional lime plastering Lime rendering techniques Historical plasterwork surveys Lath and plaster ceiling repairs Heritage work on listed buildings Bespoke design service

We have a national reputation for manufacturing and installing the very best heritage, traditional and contemporary plasterwork.

Whether you are looking for a ceiling rose or cornice to fit your period property, repairs to damaged existing plaster detail, the large-scale restoration of a historic property or a bespoke design to reinstate traditional decorative plaster features, we can help.

A D E D I C ATE D TE AM OF SKILLED PLASTER CRA F T S ME N BAS ED IN NO RTH YO RKSHIRE

Visit our website and watch our videos, follow us on twitter, say hi on Facebook. Or just give us a call and tell us what you want.

01609 776462

www.ryedaleplasterers.co.uk 88 | WINTER 2017 | Dales Life

• office@ryedaleplasterers.co.uk

Prize Lot AUCTION ROOM HIGHLIGHTS

I

t’s fun, it’s interesting and it’s a great conversation The Lot piece. What’s more, it’s highly collectable,” says A ring modelled as three buildings Melanie Saleem, Jewellery Valuer at Tennants and a domed tower with a staircase auctioneers in Leyburn. “Retail prices of new Designer and Maker work by Vicki Ambery-Smith start at £3,000, but Vicki Ambery-Smith you can buy this ring at a fraction of the price.

Materials Long-term, that could be an excellent investment.”

Silver, with rose and yellow gold detailing Vicki Ambery-Smith is a contemporary Hallmarks jeweller and silversmith whose delicate, ornate London 1995 work consists predominantly of rings, brooches, pendants and trinket boxes. She set up her own Size 5.5cm x 2cm, finger size L½ workshop in 1977, and throughout her career she has been inspired by buildings, real and Auction estimate imaginary. Her jewellery figures in several £300 to £500 prestigious collections, including the Victoria For sale at & Albert and Royal Scottish museums.

Tennants Auctioneers, Leyburn, as part of Renaissance architecture was a prominent their Jewellery, Watches & Silver Sale on theme in Vicki’s early work – as seen in 2nd December 2017 this ring, with its distinctly Florentine Contact roofs and cupola.

More recently she tennants.co.uk 01969 623780 has taken inspiration from Modernist and contemporary architecture, with buildings such as Sydney Opera House, the Guggenheim Museum in New York, London’s Shard and Zaha Hadid’s futuristic Olympic swimming pool all featuring in her rings.

“Our jewellery sale in December includes a good selection of contemporary designers,” says Melanie, “and this piece is a prime example. It’s an L½, a fairly standard size, and – unlike some of Vicki Ambery-Smith’s larger, more unwieldy rings – it’s easy to wear. It also represents a chance to acquire work by a well-known maker for a very affordable sum, so we’re expecting it to attract lots of interest.”

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Gallery Briefing DOUBLE VISION

Hare Today…

Set on two floors of a quirky medieval house in Stonegate in York, The Pyramid Gallery is an Aladdin’s cave of gorgeous jewellery, glasswork, ceramics, wood art, original paintings, limited edition prints and other exceptional craftsmanship from around the UK. Currently making a stir at the gallery is a collection of porcelain images by Devonbased sculptor Blandine Anderson. Like the hare pictured here, each animal or bird in Anderson’s series is shown on a base representing its natural environment – in this case a patchwork of arable fields. Find out more about the Pyramid Gallery and its artists at pyramidgallery.com

This year award-winning artist Lucy Pittaway opened a second gallery to showcase her cheery, colourful designs – you can find it on the corner of Finkle Street and Rosemary Lane in Richmond.

It joins her original gallery in Brompton-on-Swale as a place to browse Lucy’s latest canvasses and prints, whose themes range from plump sheep and sturdy Highland cattle to cosy country cottages and celebrations of the Tour de Yorkshire. Also in stock are greeting cards, calendars, diaries and mugs featuring her lighthearted images. For more information about Lucy and her work visit lucypittaway.co.uk

PAW PRINTS

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We all love the red squirrel, and Hawes artist Stacey Moore is no exception. She has produced this charming image of a red squirrel perched on a drystone wall as a limited edition of 500 prints, and she’ll be donating 10% of the sales proceeds to red squirrel conservation work in the Yorkshire Dales National Park. Pop along to her gallery in Hawes Market Place and you can meet Stacey (and her delightful dog Morris) and enjoy her other lovingly crafted studies of Dales wildlife and farm animals.

For opening times, or to buy online, visit staceymooreart.com

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Yorkshire Escapes air manages your property to provide:

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Yorkshire Escapes LLP, Hammer Farm, Masham, Ripon, North Yorkshire, HG4 4JF T 01677 460196 ◆ M 07796 045270 ◆ E victoria@yorkshireescapes.co.uk Dales Life | WINTER 2017 www.yorkshireescapes.co.uk

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TRAVEL UPDATE

AMAZING ALASKA

Alaska is an increasingly popular destination for cruising, especially amongst nature-lovers and travellers with a taste for adventure. And no wonder. For one thing there’s the magnificent scenery: Alaska is home to all of the USA’s top ten highest mountains, so there’s no shortage of towering peaks and awe-inspiring glaciers. Then of course there’s the wildlife, with the opportunity of seeing whales, eagles, bears, wolves, caribou and moose in their natural habitats. Add to that the appeal of exploring a rich native cultural tradition and it’s no surprise that so many folk have put an Alaskan cruise on their ‘once in a lifetime’ wish list.

Alaskan Cruises usually last between seven and ten days, giving voyagers the chance to visit remote landscapes in a comfortable resort-style environment. There are plenty of opportunities for onshore excursions, including kayaking, ziplining, dog-sledding and glacier tours.

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Many holidaymakers combine their cruise with time spent on land, for example a Canadian city stay in Vancouver or a trip on the Rocky Mountaineer railroad to Banff and Lake Louise.

There are two main types of Alaskan cruise. One-way voyages begin and end in different ports, a common itinerary being from Vancouver to Seward in Alaska, or vice versa. These routes are usually taken by the ultra-luxury lines and offer more ports of call.

Round-trip voyages start in Seattle or Vancouver and take the ‘Inside Passage’, stopping at popular ports before returning. The larger cruise lines tend to run these trips, which are popular with first-timers. The cruising season is from April to September, with June and July the most popular months.

For more information about Alaskan cruises visit gocruise.co.uk or contact Rob Swales, rob@gocruise.co.uk, 01423 790461.

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TRAVEL UPDATE

IT’S THE RIO THING

In search of winter sun, but looking for a destination that’s a bit sassier than the usual Continental suspects? How about Rio de Janeiro, Brazil’s vibrant second city? Presided over by the immense statue of Christ the Redeemer on Corcovado mountain, Rio offers a heady combination of history, scenery, beach-life and year-round warmth.

The best time to visit Rio is between December and March. February is Carnaval season and accommodation can be scarce, but you’ll find plenty of music and dancing at any time of year. If high culture is more your line then don’t miss the Theatro Municipal, one of the city’s most remarkable buildings. Whether you take a guided tour or attend a concert, you’ll be astonished by its unabashed opulence.

CAPE ESCAPE Stretching between the Indian and Atlantic oceans, with the towering Table Mountain as its backdrop, Cape Town enjoys one of the most dramatic settings of any city in the world. Table Mountain itself is one of Cape Town’s most popular attractions, and at a height of well over 1,000 metres offers spectacular views across the city and bay. If you’re feeling energetic you can hike to the top, but most visitors very sensibly take the Table Mountain Aerial Cableway.

Nestled beneath the mountain’s eastern slopes is another must-see: Kirstenbosch National Botanical Gardens, a showcase for South Africa’s incredible botanical diversity and a haven for masses of colourful local birdlife.

LANDING SPOT

Croatia is one of Southern Europe’s most diverse and interesting countries, with attractions ranging from the Roman towns of the Istrian coast to the turquoise waters of the Plitvice Lakes National Park. To Game of Thrones fans, though, Croatia means just one thing: the filming location for the series’ ‘King’s Landing’, the walled medieval city of Dubrovnik. Cruise ships deliver hordes of visitors to Dubrovnik in summer, so it’s nicest to visit out of season, but fortunately Croatian winter weather is agreeably mild by UK standards. You can’t fail to be impressed by this ancient maritime city fortress, famously described as ‘the pearl of the Adriatic’ by George Bernard Shaw. Just be sure to set aside time for a glimpse of the rest of Croatia while you’re there!

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Food lovers, like nature enthusiasts, are in for a treat. Cape Town has a thriving culinary culture that takes in traditional African food, Cape Malay, Indian and Portuguese cuisines. Whether it’s world-class restaurants or authentic street food, you’ll find something to suit your tastes and pocket.

Cape Town is also famous for its beaches, of which there are dozens within a few minutes of the city centre, each with a different character. And if you can bear to tear yourself away from the beguiling sands you might like to take a trip to Constantia Valley – not just a flourishing wine-producing region but a scenic and historical treat in its own right.

Plan your trip to Cape Town with Robert Sturdy Travel, Leyburn, speartravels.net/leyburn, 01969 623486.

The only limit is

As independent and impartial cruise specialists, we cover the whole market of ocean and river cruises. Whether you’re looking for your first cruise or your fiftieth, we’ll find ‘Your Perfect Voyage’. Call today and let us help bring the world to you!

Rob

Sw

s ale

( 01423 790 461 ; rob@gocruise.co.uk  7 www.bestgocruise.co.uk For your peace of mind 09 44

ABTA No. J5035

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Smile please! we’re offering FREE dental checks Get your canine’s canines checked out Skipton: 01756 793224 Cross Hills: 01535 635115 Silsden: 01535 657273

www.kingswayvets.co.uk 96 | WINTER 2017 | Dales Life

KINGSWAY VETERINARY HOSPITAL

A world of experience PACKAGE HOLIDAYS • TAILOR-MADE ITINERARIES • CRUISES • RAIL FERRIES • FLIGHTS • FAMILY HOLIDAYS • CITY & UK BREAKS • HONEYMOONS SAFARIS • LONG-HAUL HOLIDAYS • AIRPORT HOTELS PARKING & LOUNGES • THEATRE TICKETS

Robert Sturdy, 10 Market Place, Leyburn DL8 5BG 01969 623486 robert.sturdy@speartravels.net www.speartravels.net/leyburn Other Spear Travels shops in Skipton, Helmsley, Boroughbridge, Northallerton & Stokesley.

RETAlL AGENTS FOR ATOL HOLDERS - ABTA L8041

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With car leasing from Newgate you can enjoy all the benefits of driving a brand new car in a much easier, more affordable and hassle-free way.

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*Monthly Payment New Honda Jazz 1.3S 5dr. Four-year lease agreement, no purchase option. No deposit. 48 monthly payments of £169.98 incl VAT, then hand the car back. All rates based on annual mileage of 6,000 miles. Other mileage options available though rates will differ.

Newgate Motoring Solutions Ltd acts as a credit broker and is not a lender and can introduce you to a limited number of finance providers. Newgate Motoring Solutions Ltd is authorised and regulated by the Financial Conduct Authority, firm ref 730559, and also trades as Newgate and Newgate Finance. Newgate Motoring Solutions Ltd will receive a commission or fee for introducing you to a finance provider. You can request details of the commission or fee we will receive by contacting us on our Freephone number.

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Dales life advert North Beauty Oct 17_Layout 1 26/10/2017 14:24 Page 1

NEW TO SAKS BEAUTY NORTHALLERTON? TRY US FOR HALF PRICE! Extensive beauty menu delivered by highly qualified team.

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Pop in, we’re at 84 South Parade, Northallerton, DL7 8SJ Call 01609 770 885 to book or Email northallerton@saksbeauty.co.uk visit saks.co.uk/northallerton

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Come work with me and find out the six tested, practical steps to wellbeing.

Alison Knights Psychology t 07976 165622 e aliknightspsych@icloud.com w alisonknights.com 98 | WINTER 2017 | Dales Life

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BY LIZ HANSON

NAILED IT

VENUS MISSION Roll back the years? It might just be possible!

The new Venus Versa treatment uses radiofrequency waves and pulsed electromagnetic fields to gently heat the deep layers of your skin, kick-starting and stimulating collagen production. This reduces fine lines and wrinkles, tightens sagging skin, leaving you looking and feeling fresh and vibrant.

Find out more about the Venus Versa treatment from Saks, Northallerton, saks.co.uk/northallerton

Glam up your nails and sparkle this winter with Jessica Nails GELeration. Shimmery and metallic effects are perfect for the festive season, and Jessica Nails’ colours are fast-drying, nail-friendly and fabulously lustrous. from Saks, Sedbury Hall, saks.co.uk/scotchcorner

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Heaven’s Prism Age Defiance anti-wrinkle cream works in sync with the skin’s natural defences. From Blink Beauty, Northallerton, blinkbeauty.co.uk

IT’S IN THE BAG This roomy silk-lined leather bag from undercoveruk.com comes in a choice of 11 bold colours.

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Exquisite diamond engagement ring from a selection at Whittakers Jewellers, Yarm, whittakersjewellers.co.uk

Decléor Aromessence Neroli Hydrating Serum for a radiant complexion – explore the Decléor range at Saks, Sedbury Hall, saks.co.uk/scotchcorner

Gift set of three luxurious hair treatments from Christophe Robin, exclusively from Space NK, York, spacenk.com

Gold and silver bangle by Jacqueline Warrington, from a selection at Pyramid Gallery, York, pyramidgallery.com

Bulgari Goldea ‘The Roman Night’ Eau de Parfum, available at John Lewis, York, johnlewis.com

Condition, define and lift your lashes with this ‘A Stroke of Genius’ mascara from Temple Spa, templespa.com

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Show-stopping dress from Roland Mouret’s Spring 2018 ready-towear collection, available online from rolandmouret.com

Small Fendi ‘Kan I’ cross-body bag in powder grey calfskin, from matchesfashion.com

Instantly firm and brighten skin with this luxurious anti-ageing Body Truffle cream from Temple Spa, templespa.com

Decléor Orexcellence Christmas gift set, including concentrated anti-ageing formulas for mature skin, from Saks, Sedbury Hall, saks.co.uk/scotchcorner

Each of this trio of scented Elemental Herbology votive candles from elementalherbology.com burns for up to 15 hours

Christmas tree charm from the new Pandora Rose collection – see the range at Pandora Northallerton, pandora.net

Exotic cherry-red suede slingback shoes by Aquazzura, from Harvey Nichols, Leeds, harveynichols.com

Ultra-pigmented Dior lipstick for intense and long-lasting colour, from Dior counters nationwide

Silk organza dress adorned with exotic flowers from the Badgley Mischka Spring 2018 collection, badgleymischka.com

Love Locks bracelet from Pandora’s new collection at Pandora, Northallerton, pandora.net

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Limited edition Dior Precious Rocks eyeshadow palette, from Dior counters nationwide

Selection of silver jewellery

by Beverley Bartlett, from a collection at Emma Sedman Jewellery, Leyburn, emmasedman.co.uk

Bold and Beautiful Collection gift set by Leighton Denny, from leightondennyexpertnails.com

Silver and gold cluster necklace

by Shimara Carlow, from a collection at Pyramid Gallery, York, pyramidgallery.com

Super-sparkly ‘Dazzling Diva’ nail polish by Jessica, available at Saks, Sedbury Hall, saks.co.uk/scotchcorner

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Oversized wool coat with embellished cuffs by Topshop Unique, available from selected stores in the spring

Mint blue leather crossbody bag by Sophie Hulme, from a selection at matches.com

Uplifting and energising Fire Zest bath and shower oil from elementalherbology.com

SEE THE WONDERFUL Sparkle this party season with our NEW collection

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PANDORA Northallerton 105 High Street, Northallerton, North Yorkshire, DL7 8PP, 01609 770100 Advert Dales Life Oct 17 size 145 wide x 109.5 deep_Layout 3 17/10/2017 09:10 Page 1

Be Merry & Bright with these exclusive winter offers Cut & Finish For £25 Offers can be purchased as a Christmas Gift Voucher.

Cut & Colour For £50 Free mini manicure with every DeCléor facial just £25, (normally £40)

sAKs hAir & BeAuty, the stABles seDBury hAll, sCotCh Corner, Dl10 5lQ t 01748 850 101 scotchcorner@sakshair.co.uk only valid selected team members selected days may also be purchased in advance as voucher Valid January February only

Dales Life | WINTER 2017 | 103

Retired Eligible Gentleman

Enjoying country interests and lifestyle.

Walking four miles plus per day, riding and sailing.

Traditional manners and values.

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Would you like a FREE introduction to our gentleman?

Are you a lady, nicely spoken, kind, interesting and with a genuine personality? Active and outgoing, fun to be with? Preferably retired 70+ Please do not hesitate to enquire, you are assured a warm welcome. www.connections.me.uk Contact Jen for additional information on 01765 688847 or 077343 00279. No fees apply

Professional Educated Gentleman

Established in 19 96 21 years of experience

Smart, fashionable, good looking, intelligent and articulate, with a keen interest in music including popular, reggae and classical.

Searching for a lady with a high level of interest in sport at participating level.

“I run, swim and cycle most days and wish to share this lifestyle with a fit and active, attractive stylish female, 45 - 60 years.�

A lady who knows what she would like out of life. www.connections.me.uk Contact Jen for additional information on 01765 688847 or 077343 00279. No fees apply 104 | WINTER 2017 | Dales Life

BEST OVERALL HEAVEN SALON 2015/2016

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Look your best from top to toe, our range of beauty treatments include: Vita Liberata Luxury Tan Shellac Manicure and Pedicure HD Brows Heaven Facials Nouveau Lashes and much more 30 - 32 Malpas Road Northallerton, N. Yorkshire DL7 8TB 01609 258542 www.blinkbeauty.co.uk

Why not give the gift of beauty and wellbeing this Christmas Gift vouchers available

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and a Happy New Year to all our clients

High quality animal and countryside-inspired gifts, made in Britain and sold in Thirsk Gifts for all budgets Vixendale Gifts, 14 Millgate, Thirsk YO7 1AA T 01845 868541 vixendalegifts.co.uk

9A MARKET PLACE, BEDALE • 01677 426943

Find us on Facebook Dales Life | WINTER 2017 | 105

Not all hot tubs are the same

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, North Yorkshire DL10 7SN 01748 812039 a-biggersplash.co.uk

HEATED TOWEL RAILS | ELECTRIC HEATERS | COLUMN RADIATORS | VERTICAL RADIATORS

WARMTH

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Visit www.treskekitchens.co.uk to find out more about our bespoke hardwood kitchens, in a variety of styles and finishes. See our beautifully crafted furniture ranges at www.treske.co.uk. Experience the true quality of our work by visiting our showrooms in Thirsk.

Station Works, Thirsk, North Yorkshire YO7 4LX 01845 522770 Open Monday-Saturday 10am-5pm

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e: hello@sprayandfinish.co.uk Dales Life | WINTER 2017 | 107

Registered Charity Number 1155907

FRESH FLOWERS, GREENERY AND CHRISTMAS TREES FILL THE HALL FOR AN EDWARDIAN CHRISTMAS

A COUNTRY HOUSE CHRISTMAS Tea room home-made lunches, cakes and festive goodies.

Christmas Gift Fair in the Maryland Study Centre - no admission charge.

1-3 AND 8-10 DECEMBER, 10AM - 4PM FREE WITH ADMISSION TO THE HALL AND GARDENS

Near Scorton, Richmond, DL10 6AT | kiplinhall.co.uk | 01748 818178

THORP PERROW

A fantastic day out for the whole family

Photo by Rod Bennington

Explore 100 acres of stunning woodland, run wild and free in our adventure play area or meet exotic birds and animals, no two visits to Thorp Perrow Arboretum are the same!

Find us on facebook or visit www.thorpperrow.com

THORP PERROW, BEDALE, NORTH YORKSHIRE, DL8 2PS TEL: 01677 425323 108 | WINTER 2017 | Dales Life

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200+ art & craft workshops to do in Masham!

A unique labyrinth of tunnels, chambers, follies and surprises created in a four-acre walled garden in the heart of the Yorkshire Dales.

Come and see Santa

3rd , 10th, 17th & 24th of December Open Sundays only until Christmas 10am until dusk. A free present for each child is included in the admission price, under 4’s visiting Santa is £3.50 Admission is by pre-booked tickets only To reserve your ticket please telephone 01969 640638 www.theforbiddencorner.co.uk We look forward to seeing you 110 | WINTER 2017 | Dales Life

From painting to felt-making, blacksmithing to glassblowing, jewellery to stone-carving… there’s something for everyone.

BOOKING NOW OPEN FOR 2018 Don’t miss out. View diary and current availability online here:

www.artison.co.uk Gift vouchers available online too

Tel: 01765 689637

LUXURY HOLIDAY COTTAGES IN THE YORKSHIRE DALES NATIONAL PARK

Winner, Yorkshire Self-Catering Accommodation of the Year 2016 Winner, VisitEngland Self-Catering Property of the Year 2017

telephone 01969 662766 www.cottageinthedales.co.uk stay@cottageinthedales.co.uk

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y r a i s e D l a D WINTER 2017

GAYLE MILL

near Hawes, Wensleydale 01969 667320 gaylemill.org.uk Annual Christmas Fayre

THORP PERROW ARBORETUM Bedale, North Yorkshire 01677 425323 www. thorpperrow.com Winter Opening See website for opening hours.

Thorp Perrow is open daily during winter, except Christmas Day – perfect for walking off those festive excesses! Christmas trees will be on sale throughout December. Short of ideas for Christmas presents? Why not give the gift of a year of great memories with a Thorp Perrow Season Ticket?

Santa’s Grotto December weekends and 14 to 22 December. For details of dates, times and booking arrangements visit thorpperrow. com/grotto.

Count down the Twelve Days of Christmas as you stroll through the Arboretum to Santa’s Grotto, deep in the woods. Elves will welcome and guide you through the winter wonderland, where you’ll meet a host of wonderful creatures before arriving at Santa’s log cabin home. Inside, marvel at the elves’ bedroom and glittering ski village.

Santa will be waiting in his cosy sitting room, so have a chat and take some pictures There’s a gift for every child. £5.50 per child, standard entry charges apply.

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Saturday 25 November, 10am–4.30pm Come and enjoy a glass of mulled wine and a mince pie while you choose those special Christmas gifts. Our range of wooden and craft products, lovingly made by our own volunteers, will be on sale, and there will be craft demonstrations by our expert tutors.

Order and collect your unique Gayle Mill Christmas trees. Lots of festive fun under one roof!

Adults £2.50, children 5 to 16 free.

Demonstration Tours Sunday 3 December 2017 and Sunday 4 February 2018, 11am and 2.30pm.

Join us on the first Sunday of each month (except January) for a two-hour tour during which you’ll get to see our original 1879 machinery in action!

Adults £12, children 16 years and under free of charge. Includes light refreshments.

2018 Opening The Mill reopens for daily tours on Monday 26 March 2018.

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WINTER 2017

ARTISON High Burton, Masham 01765 689637 artison.co.uk

KIPLIN HALL Near Scorton, Richmond DL10 6AT 01748 81818 kiplinhall.co.uk

ArtisOn 2018 Open Day Sunday 11 February, 11am–4pm.

Discover more than 200 art and craft workshops on offer in Masham. Drop in for a look around, meet selected tutors, see their work and discuss their workshops. Enjoy a cuppa and cake with like-minded people while you’re here! As well as many oneto three-day intensive workshops we are running half-day courses over six weeks and – new for 2018 – courses running for three full days over three consecutive weeks and including lunch.

Spring Machine Embroidery: Techniques for Creating Landscapes Six afternoons starting Thursday 22 February, 2–5pm.

Aimed at those with prior experience of freehand machine embroidery. You will create a landscape in freehand machine embroidery with tutor Claire Humphries, and learn a range of techniques using fabric paint, found objects, textured fabrics and stitching. £150 per person.

Mosaics: Design and create a Green Man or Woman Three-day series starting Wednesday 14 March, 10am–4pm.

Create your own mosaic version of this time-honoured symbol of spring, using glass, ceramic, tiles, natural stone, fossils and more.

You will develop your work from week to week with mosaic tutor Julie Hand. £195 per person, plus £20 for materials.

We also have over 45 other workshops for you to enjoy before the end of March!

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An Edwardian Christmas Friday, Saturday and Sunday 1, 2 and 3 December and Friday, Saturday and Sunday 8, 9 and 10 December, 10am to 4pm.

Come and enjoy a great start to December and the Christmas season! This year our chosen theme is An Edwardian Christmas, and the hall will be filled with fresh flowers, greenery and Christmas trees. If the weather is fine you can enjoy a winter stroll around our gardens.

Admission to hall and gardens £9, concessions £8.10, child £4.80, family (2+2) £23.60.

Christmas Gift Fair Opening dates and times as above.

You’ll find lots of original gift ideas and handmade crafts at our Christmas Gift Fair in the Maryland Study Centre – it’s a relaxed and pleasant way to shop for Christmas presents! The Tea Room will be serving homemade lunches, cakes and festive goodies.

Admission to the Gift Fair and Tea Room is free of charge.

Snowdrops and Aconites Saturday to Wednesday from Saturday 3 February to Wednesday 28 February, depending on the flowering season Drifts of snowdrops and aconites naturalised in the woodland gardens. Described as ‘one of the best displays I have seen’ by a regular visitor.

FOR SALE A beautiful brand-new rocking horse, handmade by a specialist joiner

The best of British and International contemporary designer jewellery Enameller, jeweller and goldsmith Jewellery gallery and in-house workshop Contemporary textiles and accessories Newsteads • High Street • Leyburn North Yorkshire • DL8 5AQ Monday and Tuesday 10-4, Thursday, Friday and Saturday 10-4.30 T: 01969 368006 • info@emmasedman.co.uk emmasedman.co.uk

For details phone 07902 917580 or 01677 422330 Dales Life | WINTER 2017 | 115

On the market

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

£495,000 ROPER COURT, RICHMOND An individual spacious

OFFERS AROUND £399,950 KINGSTON HOUSE, WEST WITTON

£285,000 BELMONT HOUSE, BELLERBY A spacious well-presented end terraced cottage with 3 double bedrooms and off-street parking in a pleasant village handy for Leyburn. EER D58 Contact Norman F Brown on 01969 622194 normanfbrown.co.uk

OFFERS AROUND £260,000 PENNINE COTTAGE, AYSGARTH

£435,000 CURLEW CLOSE, HARMBY A spacious individual detached bungalow tastefully modernised enjoying panoramic views across Wensleydale. Handy for Leyburn. EER D62 Contact Norman F Brown on 01969 622194 normanfbrown.co.uk

OFFERS AROUND £185,000 HOBSON’S COTTAGE, FREMINGTON

detached family house, extended and refurbished to a high standard enjoying a centrally tucked-away location with private gardens. EER D62 Contact Norman F Brown on 01748 822473 normanfbrown.co.uk

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Immaculate Grade II 4 bedroom period house. Oil central heating.

Off-road parking, lawned & patio garden with outbuilding to rear.

Contact J. R. Hopper & Co. on 01969 622936 jrhopper.co.uk

3 bedroom cottage in popular village location. Converted loft, conservatory, double glazing. Private garden. EER: 44 EIR: 28 Contact J. R. Hopper & Co. on 01969 622936 jrhopper.co.uk

Immaculate 2 bedroom stone cottage with stunning views. Sun trap patio garden. Ideal starter home. No chain. EER: 23 EIR: 12 Contact J. R. Hopper & Co. on 01969 622936 jrhopper.co.uk

Dales Life | WINTER 2017 | 117

On the market

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

£150,000 CAULDRON FALLS, WEST BURTON, LEYBURN

£237,000 39 THE SPRINGS, MIDDLEHAM, LEYBURN

£350,000 BEMERSYDE, LINTON IN CRAVEN, SKIPTON

£500,000-£550,000 BRIAR DENE, SKUTTERSKELF, STOKESLEY

£650,000 OAK DENE, DANBY WISKE, NORTHALLERTON

£675,000 WELL VIEW HOUSE, AYSGARTH, LEYBURN

An immaculate one bedroom first floor apartment in a great location.

Viewing by appointment Contact Robin Jessop Ltd. on 01677 425950 robinjessop.co.uk

3 bedroom cottage in need of updating. For sale by public auction on Tuesday 14th November at 4pm at The Fountaine Inn, Linton.

Contact Robin Jessop Ltd. on 01969 622800 robinjessop.co.uk

A first class family house with annexe, stabling, gardens and paddock, in a rural yet accessible location. Viewing by appointment.

Contact Robin Jessop Ltd. on 01969 622800 robinjessop.co.uk

WINTER Life 2017 | XX | Dales Life 2 118 | Dales

A well-presented spacious three bedroom semi-detached house with large garden and super views. Viewing by appointment Contact Robin Jessop Ltd. on 01969 622800 robinjessop.co.uk

A superb period five bedroom family house together with gardens and woodland. Viewing by appointment Contact Robin Jessop Ltd. on 01969 622800 robinjessop.co.uk

An outstanding family house together with one bedroom detached annexe, walled gardens and paddock. Viewing by appointment.

Contact Robin Jessop Ltd. on 01969 622800 robinjessop.co.uk

Old Camms House | Askrigg

SO LD

SO LD

C HA R T ER ED S UR V EY ORS • ESTATE AG ENTS • PROPER T Y A UCT I O N E E R S • V A L UE R S • L A N D A G E N T S

Stone Flagged Cottage | Newbiggin

Mill Gill House | Askrigg

Bedale 01677 425950

SO LD

SO LD

I F YOU W O U L D L I K E A F R EE MARKET AP P RAIS AL C ON TA C T T I M GO W E R FO R AN AP P O INTMENT

Briar Lea | Redmire

robinjessop.co.uk

Leyburn 01969 622800 Dales Life | XX WINTER 2017 1 | Dales Life | 119

J.R. HOPPER

& Co. E ST. 1886

“For Sales In The Dales” SALES • LETTINGS • COMMERCIAL LAND & PROPERTY SPECIALISTS • PERSONAL & PROFESSIONAL SERVICE Residential Buying, Selling & Letting. Commercial Sales & Leases.

Holiday Property. Overseas Property. Business Transfers. Acquisitions.

Valuations. Surveys. Mortgage Advice. Inheritance Planning.

Property & Antique Auctions. Removals, Collections & Deliveries.

Bentham 01524 263739 Hawes 01969 667744 Leyburn 01969 622936

Settle 01729 825311 London 02072 980305 Fax 08452 802213

www.jrhopper.com

NORMAN F. BROWN CH NO AI N

Chartered Surveyors • Estate Agents • Lettings Selling and letting property since 1967

Crackpot Cottage, Low Row

A spacious well-appointed semi-detached cottage with good-sized garden, views across Swaledale. Entrance porch, lounge, dining room, study area. Kitchen/breakfast room, garden room, utility room. 3 double bedrooms, shower room/WC, bathroom, separate WC. Garage, outside store, drive, gardens, UPVC double glazing. EER E51 £359,950 Richmond Office

33 Hargill, Harmby

A spacious well-presented detached bungalow modernised throughout in recent years. Entrance hall, lounge, kitchen/dining room, conservatory, 3 bedrooms, bathroom/wc, integral garage, driveway. Front and rear gardens, oil-fired central heating, UPVC double glazing, cavity wall beads. EER D61 £335,000 Leyburn Office

Holiday Lodge, Aysgarth

A spacious high quality detached timber holiday lodge within the heart of Wensleydale. Open plan kitchen/ living room, 2 double bedrooms, en-suite shower room/WC, bathroom/WC. South east facing decking, four person hot tub, gravelled parking bay, LPG gas fired central heating, UPVC double glazing. EER N/A £119,000 Leyburn Office

14 Queens Road, Richmond • 01748 822473 6 Bridge Street, Bedale • 01677 422282 25 Market Place, Leyburn • 01969 622194 120 | WINTER 2017 | Dales Life

Designers, Manufacturers and Installers of the Finest Quality Traditional & Contemporary Architectural Joinery.

T ra di tio na lly made in Yorkshi re LEYBURN 01969 623020

H A R R O G AT E 0 1 4 2 3 8 4 7 6 6 2

e: info@bikerbespokejoinery.co.uk

YORK 01904 819948

www.bikerbespokejoinery.co.uk

Dales Life | WINTER 2017 | 121

T I M B E R

TIMBER SOLUTIONS

Yorkshire Firewood

Kiln-dried logs for a hotter and cleaner burn

• Oak Beams • Doors • Decking • Sawn Timber • Machined Timber • Skirting • Architrave • Flooring • Cladding

Call us or visit our showroom for advice on how we can help you with your project.

GREEN LANE, MELMERBY RIPON HG4 5JB

01765 640564

sales@duffieldtimber.com www.duffieldtimber.com

Free local & nationwide delivery*

Call 01609 775922 or order online *Delivery charges apply to some areas

yorkshirefirewood.co.uk

Your local friendly chartered architects

Designing dreams

RBCARCHITECT Domestic and commercial architectural and planning services New build | Extensions | Conversions | Refurbishments

T: 01609 751668 E: hello@rbcarchitect.co.uk Evolution Business Centre, 6 County Business Park, Darlington Road, Northallerton DL6 2NQ

www.rbcarchitect.co.uk 122 | WINTER 2017 | Dales Life Dales life_RBC Architect_14.indd 1

23/06/2014 17:57:01

Bob's-Blades Professional Clipper Repairs Blade and Scissor Sharpening Shears and Knife Sharpening Tru-Test and Prattley Distributor Find us through the archway behind the King’s Head Unit 2, 42 Market Place, Masham HG4 4EF

t:01765 688007 m:07484 264097 bob@bobs-blades.co.uk www.bobs-blades.co.uk

A.D. CALVERT

ARCHITECTURAL STONE SUPPLIES LIMITED

Established in 1983 and based in the heart of Wensleydale, North Yorkshire. We are a professional stone manufacturing company and have extensive expertise in all stone masonry work including new build, repair, conservation and restoration. We supply and manufacture sandstone, limestone, granite and marble.

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.

ROBOTIC CARVING AND DIGITAL DESIGN • SPECIALIST DESIGN SERVICE • WALLING • BESPOKE ORNAMENTAL FEATURES LASER ETCHING • MOULDED WORK • DOMESTIC AND COMMERCIAL NEW BUILDS • FIREPLACES • FLOORING • LANDSCAPING RESTORATION • BLOCK STONE • GRANITE, MARBLE & LIMESTONE PRODUCTS • VOLUMIX CONCRETE • SPECIALIST PLANT & HAULAGE

The Stoneyard • Wensley Road • Leyburn • North Yorkshire • DL8 5ED t: 01969 622296 e: stone@calverts.co.uk | w: www.calverts.co.uk Dales Life | WINTER 2017 | 123

High quality care with compassion and reliability EVE Home Care is run by a skilled management team with a registered nurse.

Based in and around North Yorkshire our staff can provide a minimum of one hour visits, offering many services from personal care, help around the home and even walking the dog.

Our customers’ requirements are individually tailored so each client has their own personal care programme. This can be from a few hours a week to a few hours a day providing consistency and reliability of a familiar face.

All our staff are fully trained and hold the Care Certificate.

We understand our job is to provide the help you require to continue having a dignified and independent life in the comfort of your own home.

With the support of our friendly staff EVE offer a feasible alternative to residential care.

01765 647165

info@evehomecare.co.uk

www.evehomecare.co.uk

THE MILLINGS RESIDENTIAL, RESPITE & DAY CARE HOME FOR OLDER PEOPLE RATED AS

OUTSTANDING

BY CQC

Always trying new things, that’s how we roll!

North End, Bedale, North Yorkshire DL8 1AF Tel: 01677 423635 www.residential-homes.net 124 | WINTER 2017 | 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 | WINTER 2017 | 125

SUBSCRIBE TO

and never miss out!

We deliver thousands of free copies of Dales Life door-to-door, up and down the Dales.

Unfortunately, though, we can’t guarantee to get every issue to every household.

With so many must-read features – from stunning nature photography to mouthwatering recipes from celebrity chefs – it’s a shame to miss out.

But you don’t need to. Take out a subscription, and you need never miss another copy.

A subscription to Dales Life makes a perfect gift for friends and family, near or far.

daleslife.com

To find out more, visit daleslife.com/subscribe or call 01904 629295

We are looking for distribution agents Positions available throughout Yorkshire. Excellent rates paid Telephone: 01904 629295 Mobile: 07970 739119 email: sue@daleslife.com www.daleslife.com 126 | WINTER 2017 | Dales Life

Gatehouse Care Home We endeavour to run The Gatehouse as a caring business and the home enjoys an enviable reputation within the discerning community as the best elderly Care Home.

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.

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

Call The Gatehouse Manager Jamie to arrange a visit at a time to suit you on 01423 535700 or email thegatehouse@thefranklyngroup.com The Gatehouse, 9 Manor Road, Harrogate, HG2 0HP

Other homes included in the Group:

Kirkwood, 35 Moorfield Road, Ben Rhydding, Ilkley, LS29 8BL

01943 600653

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

Dales Life | WINTER 2017 | 127

BAR

IN THE

BOX

Bringing the Bar to you!

Bar in the Box is a converted vintage horse trailer, housing a self-contained mobile bar.

Our state-of-the-art dispensing equipment enables us to serve cold beer, cider, lager, prosecco and wine to even the most remote of locations!

RAISING THE BAR! With access to many craft brews, from across the world and right here in North Yorkshire, we can offer something for everyone - traditional bitters, interesting IPAs, crisp KĂślsch, fruity ciders & sparkling wine - all on tap!

GET THE PARTY STARTED! Bar in the Box is available for private hire too - weddings, anniversaries, birthdays, christenings, engagements - we'll provide a quality bar experience for your guests, so you can sit back, relax and enjoy the party!

By offering a high degree of flexibility every event can be uniquely tailored to the wishes of our customers.

Save your date for 2018 celebrations with just ÂŁ100 refundable deposit.

Bar in the Box Ltd Bedale, North Yorkshire, England, DL8 2JE 01677 424145 barinthebox.co.uk 128 | WINTER 2017 | Dales Life

TO DINE FOR great places to eat and stay in the beautiful Yorkshire Dales SIMONSTONE HALL The Brasserie at Simonstone Hall Country House Hotel offers a dining experience unrivalled in the Yorkshire Dales, along with equally delightful panoramic views from the restaurant and lounge. By connecting with neighbouring farmers, gamekeepers, butchers, brewers, suppliers and producers – and using only the highest quality, seasonal ingredients – our chefs are able to create something that not only tastes great but also benefits the local community.

T: 01969 667255 simonstonehall.com

THE SANDPIPER INN Chef Jonathan Harrison and his wife Janine have owned The Sandpiper Inn since 1999, during which time they have won numerous accolades for their unique take on modern British cooking. The Sandpiper’s cosy traditional bar serves local real ales, fine wines and an extensive range of whiskies. The stylish 40-seater restaurant is open for lunch and dinner from Tuesday to Sunday inclusive, and there are two tasteful boutiquestyle en suite double bedrooms for overnight guests.

T: 01969 622206 sandpiperinn.co.uk

THE BLACK SHEEP BREWERY The Black Sheep Brewery Visitor Centre, situated in Masham, is the ideal place for a great day or evening out. You can take a tour of the Brewery, have a meal in the Bistro, and taste their award-winning beers at the ‘Baa…r’. You can also buy lots of goodies from the well-stocked Sheepy Shop. It offers a ‘ewe-nique’ venue for corporate entertaining, product launches, parties and weddings.

T: 01765 680101 blacksheepbrewery.com

SWINTON PARK HOTEL An elegant, 30-bedroom luxury castle hotel. With four Red Stars (Inspectors’ Choice) and three Rosettes awarded by the AA for excellent facilities, this is one of the most highly rated hotels in Yorkshire.

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

T: 01765 680900 swintonpark.com Dales Life | WINTER 2017 | 129

THE BRUCE ARMS, WEST TANFIELD A comfortable and characterful 18th century coaching inn, ideally situated in the picturesque village of West Tanfield, The Bruce Arms has a glorious sun terrace for summer evenings and comforting log fires in the winter.

It serves a regularly changing menu of fine food with a local emphasis, and keeps an extensive selection of gins, whiskies, wines, cask ales and bottled craft beers.

T: 01677 470325 thebrucearms.com

THIRTEEN Thirteen is a smart, comfy restaurant in the centre of Leyburn, owned and run by husband and wife team Michael and Sarah McBride. The menu is based around fresh, seasonal Yorkshire ingredients, offering beautifully presented modern British cooking with a Continental twist. Ideal for family celebrations; children’s menu available. Thirteen is open for lunches on Fridays and Saturdays, and for dinners on Monday nights and from Wednesday to Saturday inclusive. Space is limited, so book early to avoid disappointment.

T: 01969 622951 thirteenatleyburn.co.uk

THE WHITE BEAR The White Bear is situated in the beautiful market town of Masham.

A team of talented chefs use locally sourced ingredients to create delicious, seasonal dishes. Enjoy your meal in the charming dining room or the traditional bar; open fires create a cosy atmosphere throughout.

An extensive wine list complements the menu. Accommodation is available in fourteen individually designed rooms, all en suite.

T: 01765 689319 thewhitebearhotel.co.uk

THE SADDLE ROOM RESTAURANT & WINE CELLAR Situated right next door to The Forbidden Corner, The Saddle Room restaurant features several different dining areas, all offering locally sourced food cooked to perfection. Join us for the best breakfast in the Dales, or good honest bar food served from noon onwards.

Walker- and dog-friendly, with modern, spacious cottages and brand new B&B rooms for cosy overnight stays.

T: 01969 640596 thesaddleroom.co.uk

TENNANTS GARDEN ROOMS Tennants Garden Rooms Restaurant in Leyburn forms part of Tennants Garden Rooms - a stunning, multi-purpose event venue which combines the adjacent auction centre with exhibitions, concerts and events. The Restaurant blends relaxed elegance and great food with confident menus that focus on quality local ingredients. Executive Chef Paul RichardsonMackie and his team develop beautiful seasonal dishes that really celebrate the very best Yorkshire produce.

T: 01969 621146 tennantsgardenrooms.com 130 | WINTER 2017 | Dales Life

Eccles Heddon LLP Solicitors

For your legal ease For help and legal advice call Bedale 01677 422422 Ripon 01765 601717 Thirsk 01845 522324 www.eccles-heddon.co.uk

Family Law (Divorce, Family & Children) Property Law (Residential & Commercial) Business Advice Employment Law Wills, Probate and 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 week at our Bedale and Ripon offices.

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

Dales Life | WINTER 2017 | 131

BE INSPIRED

VISIT OUR SHOWROOMS HOLME DESIGN LIMITED, 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 WWW.HOLMEDESIGN.COM

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