Dales Life 3 2015 autumn

FREE Autumn 2015

ANTIQUES

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FOOD

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INTERIORS |

WILDLIFE

The Taste of Autumn

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GARDENING

Pick of the Crop

• PETER SIDWELL’S COMFORT FOOD • SEASONAL PICKLES AND CHUTNEYS • FOOD NEWS FROM THE DALES

TOP TIPS FOR A BUMPER HARVEST

GO HANG HEAVENLY HYDRANGEAS

BOLD AND BEAUTIFUL WALLPAPERS

THE MUST-HAVE AUTUMN SHRUB

Little Wonder CAN HARVEST MICE MAKE A COMEBACK?

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Suppliers of

BEAUTIFUL KITCHENS AND BATHROOMS

Visit our website: yorkshire-kitchens.co.uk Showroom: Belle Vue office, Market Place, Leyburn, North Yorkshire DL8 5AW Open: Monday to Friday 9am-5:30pm Saturday 10am-1pm Please ask for our complimentary brochure Telephone: 01969 624274

COUNTY KITCHENS (Leyburn) Ltd AUTUMN 2015 | Dales Life |

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from the editor

T

Rich Pickings?

here’s nothing more satisfying at this time of year than spending a mellow sunny afternoon collecting a basket of berries from the hedgerows. But foraging has become something of a fad lately, and with increasing numbers of people combing the countryside for wild food it’s vital that we all behave responsibly. In some parts of the country, once-plentiful species of fungi are already under threat from over-enthusiastic collectors.

By all means go out and pick some hedgerow fruit, but be sure to ask the landowner’s permission first. And be careful not to take too much, otherwise you’ll be depriving wild birds and animals of a crucial winter food source. Better still, plant some fruit bushes in your back garden this winter. Native species are reliable and easy to grow, and next year you’ll have your very own personal supply!

A Site Better

A big thank-you to all those readers who have been so complimentary about the last issue, we’re always delighted to have your feedback! If it weren’t for our advertisers, of course, Dales Life wouldn’t have been able to keep growing and improving over the years, so don’t forget to mention us when you reply to an advertisement. They’ll be delighted to know their message is getting through!

The free online version of Dales Life is also going from strength to strength. We’ve just launched a new mobile-friendly version (with clickable links direct to advertisers’ websites) to make it easier than ever to enjoy the magazine on your phone or tablet. Try it out at daleslife.com, and pass the link on to friends and relatives who are not lucky enough to have a printed copy delivered through their letterboxes.

Sue Gillman | Editor

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BATHROOMS

DIRECT

THE HOME OF BEAUTIFUL BATHROOMS 01677 425788 sales@bathrooms-direct.net www.bathrooms-direct.net 6

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John H Gills Yard, 1 Leeming Lane, Leeming Bar DL7 9AB

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Contents 11 L IFE STYLE Inspiring ideas for your home and garden.

Autumn 2015

17 S CENTS OF AUTUMN Gorgeous candles that capture the essence of autumn.

18 GO HANG Bold wallpapers are bang on trend this season.

22 WILD ANGLE Photographers celebrate the beauty of the natural world.

24 LITTLE WONDER British wildlife doesn’t come much cuter than the harvest mouse.

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33 GARDEN NOTES Garden news, products and advice, by Adam Appleyard.

36 HEAVENLY HYDRANGEAS For bold autumn colour, hydrangeas are hard to beat, says Elena Greenway.

44 T OP CROP How to enjoy a bigger, better harvest this year, by Adam Appleyard.

53 FOOD FILE Food news, events and the best of local produce, by Amanda Cook.

58 COMFORT EATING Exclusive autumn recipes from TV chef Peter Sidwell.

cover image

by J L Klein and M L Hubert at FLPA Dales Life 90 Tadcaster Road, York YO24 1LT. www.daleslife.com

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Contents

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Autumn 2015

64 T HE DISCERNING DINER Claudia Blake visits the delightful Thirteen in Leyburn.

72 HEDGEROW FEAST Caro Willson and Ginny Knox cook up an autumn feast.

80 I N A PICKLE Thane Prince turns autumn’s bountiful fruits into perfect pickles and chutneys.

88 SEASON’S BEST Fresh onions transform a simple rustic soup.

91 M Y YORKSHIRE Continuing our new series, we meet Tom Orde-Powlett.

95 P RIZE LOT This month’s auction room highlights.

97 BEAUTY FILE Our pick of the latest products and treatments for autumn.

106 DALES DIARY A guide to local events compiled by Liz Hanson.

128 TO DINE FOR Great places to eat in the Yorkshire Dales.

Editor Deputy Editor Production Advertising

Art Editor Proofreader Proprietor

Sue Gillman Brian Pike Claudia Blake Sue Gillman Liz Hanson Stef Suchomski Alison Farrell Sue Gillman

Contributors Prof. Chris Baines, Danny Green, Brian Pike, Ian Henry, RHS Images, Peter Sidwell, Elena Greenway, Amanda Cook, Adam Appleyard, Liz Hanson, The National Trust.

t. 01904 629295 / 235156 m. 07970 739 119 e. sue@daleslife.com www.daleslife.com Dales Life 90 Tadcaster Road, York YO24 1LT.

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STOCKIST:

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Love Thy Interiors

Introducing our new fabric and wallpaper collections

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11 Kirkgate Thirsk YO71PQ

01845 527123

lifestyle INSPIRING

IDEAS FOR YOUR HOME Bright and breezy ‘Tea in the Garden’ teapot from a new collection by Emma Bridgewater, available at Dovetail Interiors, Bedale, dovetailinteriors.com

Attractive inset ceramic tiles bring a touch of Mediterranean chic to this kitchen blackboard, from boutiqueprovencale.co.uk

Check out Mulberry’s ‘Country Weekend’ collection at Bear Cottage Interiors, Hawes, bearcottageinteriors.com

Cover up in the kitchen with a ‘Mistletoe & Wine’ apron from anjohome.co.uk

Keep your eggs in style with this rustic, natural wood ‘Egg House’, available online at livelaughlove.co.uk

Solid pitch pine Victorian pew, lovingly refurbished and handpainted by The Fettling Fairies, thefettlingfairies.com

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New bathroom showroom now open at

We are proud to introduce Burlington Arcade, a new range of iconic bathroom pieces which include beautiful ceramic sanitaryware, free-standing baths and stunning showers.

Every piece is hand finished using only the finest materials.

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t m e w 12

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| Dales Life | AUTUMN 2015

Unit 6 Borough Court, Borough Rd, Gallowfields Trading Estate, Richmond, DL10 4SX Telephone Nick Hodges to make an appointment

lifestyle INSPIRING

IDEAS FOR YOUR HOME

Gorgeous gamebirdthemed cushion

by At Home in the Country. From Quaint & Quirky, Leyburn, quaintandquirky.net

Bone china stag mug from Royal Worcester’s ‘Wrendale’ range, at Dovetail Interiors, Bedale, dovetailinteriors.com

Delightful bumblebee wallpaper by Farrow & Ball available from Thirsk Decorating Centre 01845 440668

Pair of perky rabbit salt and pepper pots, available online at www.oliverbonas.com

Clean up with this colourful pheasant doormat from www.berryred.co.uk

Shabby chic wastepaper bin – find it at www.musthavebins.co.uk

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DOVETAIL INTERIORS FURNITURE HOME ACCESSORIES GIFTS

Interest free credit now available 17 Market Place, Bedale, DL8 1ED 01677 426464 www.dovetailinteriors.com

The Fettling Fairies Amazing furniture refinished with a touch of magic Visit our website to see how we use our magic to breathe new life into

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We can also wave our magic wands over your own cherished furniture or items we have sourced for you.

www.thefettlingfairies.co.uk Viewing by appointment at Moulton, Richmond 01748 478748 enquiries@thefettlingfairies.co.uk 14

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lifestyle INSPIRING

IDEAS FOR YOUR HOME

Stylish clock by Thomas Kent, available in a variety of colours from Dovetail Interiors, Bedale, dovetailinteriors.com

Pheasant decanter by At Home in the Country, available from Quaint & Quirky, Leyburn, quaintandquirky.net

Little Greene wallpaper featuring an elegant 19th century design.

See the range at Milners of Leyburn, milnersofleyburn.co.uk

Striking bronze hare

by Frith Sculpture, see the range at Love Thy Interiors, Thirsk, lovethyinteriors.co.uk

de andma hion, h Hepsie, s u c ’ x d Fo ‘Urban by Martha an om r .c to orde haandhepsie mart

Chic and practical handpainted chest with wicker drawers from Love Thy Interiors Thirsk, lovethyinteriors.co.uk

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B e a r C o t tag e I n t e r i o r s Period & Contemporary Country Design Bespoke design service ranging from a single cushion cover to a complete home design package

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15 MARKET PLACE, LEYBURN DL8 5BG 16

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T 01969 368150

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W QUAINTANDQUIRKY.NET

SCENTS OF AUTUMN

Gorgeously scented candles that capture the essence of autumn FROM TOP LEFT: Stem ginger and walnut candle, poshtottydesigns.com, Blackberry and bay candle, jomalone.co.uk; Amber candle, truegrace.co.uk Rosehip and raspberry candle, fikkert1903.com; Rhubarb and raspberry candle, beefayre.com Lavender, jasmine and rosewood candle, neomorganics.com Fig candle, ancienneambiance.com; Orange and cinnamon candle, theharrogatecandlecompany.com; Tomato leaf and basil candle, julietteathome.com

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Editor’s Choice WHIMSICAL PEASEBLOSSOM

by Cole & Son cole-and-son.com

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| Dales Life | AUTUMN 2015

FOX & HEN

by Barneby Gates

BIRDCAGE WALK

by Nina Campbell

barnebygates.com

DERWENT

by Osborne & Little

shop.ninacampbell.com

osborneandlittle.com

Go HANG FLYING DUCKS

by Mulberry Home

Bold, nature-themed wallpapers are bang on trend this season.

Here’s our pick of the best.

Bear Cottage Interiors bearcottageinteriors.com

CROWE HALL LANE

by Little Greene Milners of Leyburn milnersofleyburn.co.uk

BUMBLEBEE

by Farrow & Ball

GOLDEN EYE

by Linwood

BISCUIT BEES

by Jessica Russell Flint

Thirsk Decorating Centre 01845 440668

Love Thy Interiors lovethyinteriors.co.uk

jessicarussellflint.co.uk

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

Let us bring your furniture back to life If your suite is showing signs of wear, why not consider reupholstery?

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Contact Colin Blanchard for more information on 01677 470238 or 07764 279815 www.canefurniturenorthyorkshire.co.uk AUTUMN 2015 | Dales Life |

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fallow deer at dawn

by Danny Green

Fallow deer draw attention to themselves during autumn, when the males compete noisily for female attention, but for much of the year they live in single-sex herds. They vary widely in colour, but most, like this female, sport a chestnut coat with distinctive white spots – the classic ‘Bambi’ look!

The species was introduced to Britain by the Romans. Following the Norman Conquest, they were kept in parks by the nobility, and escapees from captive herds have bred to form a flourishing wild population. Since the 1970s, fallow deer, once largely confined to South East England, have substantially extended their range, with the Yorkshire Dales now one of their Northern strongholds.

Fallow deer stand around a metre high at the shoulder, and in the wild will attain an age of around 15 years. They prefer to live in mixed woodland, from which they will often make forays into surrounding fields to graze on root crops such as beets. A good place to see them – along with red deer and sika deer – is Studley Royal Park at Fountains Abbey.

Danny Green is a wildlife photographer with a passion for natural history that dates back to his childhood. His remarkable images have been widely acclaimed and have earned him numerous awards.

You can enjoy more of his work – and find details of his busy programme of photography workshops – at dannygreenphotography.com

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WILD ANGLE | PHOTOGRAPHERS CELEBRATE THE BEAUTY OF THE NATURAL WORLD

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little wonder British wildlife doesn’t come much cuter than the harvest mouse, says Professor Chris Baines

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“ The nest itself is a wonderful construction of woven grass, anchored to a scaffolding of stems”

OPENING PAGES Adult female with young harvest mouse THIS PAGE, TOP Harvest mouse inside its nest ABOVE LEFT Close-up of harvest mouse on grass ABOVE RIGHT Harvest mouse on brambles OPPOSITE A family of harvest mice on a willow twig with tails tied together for balance OVERLEAF Harvest mouse on autumn foliage

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ost rodents get a bad press, but the tiny harvest mouse is a truly delightful creature.

At a mere 6–8 grams, the harvest mouse weighs about the same as a twenty pence piece. Its diminutive size is reflected in its Latin name: Micromys minutus. By far the smallest of our native rodents, it lives amongst the stems of brambles, corn and grasses in our farming countryside.

In England the harvest mouse used to be quite common as far north as the Yorkshire Dales, with occasional sightings in parts of Scotland too. In recent years, however, numbers have fallen dramatically, and now the harvest mouse is in need of help.

This decline is due to a range of pressures on the harvest mouse’s habitat.

The loss of hedgerows and flower-rich meadows, the close mowing of roadside verges and the increased use of massive harvesting machines have proved to be a pretty damaging combination.

Fortunately there are signs of recovery.

Conservation measures have begun to re-establish wilder field margins, herbicides are being more carefully applied, and there has been some success with re-introduction programmes.

TOP-GRASS ACCOMMODATION The harvest mouse is russet brown, with a creamy underside and bright, shiny black eyes. Unlike our other mice it has a blunt nose and small ears, and it is perfectly adapted to a life spent climbing from stem to stem. Its feet are broad and shaped for gripping, and its tail is prehensile, relatively hairless, and invaluable as a fifth ‘limb’. The sight of a harvest mouse nibbling at a blackberry or corn seed held between its fore paws, whilst its tail and hind paws grip the swaying stems, is a masterclass in natural gymnastics.

In the wild, harvest mice only live for about 18 months, but they can produce two or three litters of half a dozen young between May and September.

The tiny young creatures are born blind and hairless, but they grow remarkably quickly. They will often explore beyond the nest within ten or eleven days, and in their third week they will be abandoned to fend for themselves.

The male plays no part in raising the young, and leaves the female after the nest is built.

The nest itself is a wonderful construction of woven grass, anchored to a scaffolding of stems at least 30cm above the ground. In reed beds it may be built more than a metre above the ground, and is perfectly designed to sway with the breeze. The nests are spherical and about the same size as a tennis ball. Unlike most animals’ nests, they have no special entrance – the harvest mouse simply squeezes through the wall, which closes up behind it.

Harvest mice feed around dawn and dusk, and their diet is made up mainly of seeds and fruits, although they will supplement these with small insects. They also store corn seeds for the winter, but they pose no serious threat to the harvest, and probably do more good than harm by eating pests among the crop.

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“ These tiny creatures need safe, sheltered habitat for nest building and food gathering” ARE YOU BEING SERVED?

TOPIC OF CONSERVATION

For several years now, tennis balls used at Wimbledon have been donated by the All England Lawn Tennis Club to wildlife trusts for use as predator-proof nests for harvest mice.

An entrance hole, big enough for the mice but too small for their natural enemies to pass through, is made in each ball. The balls are then mounted on poles in likely nesting sites.

These artificial nests are a useful aid in reintroduction programmes, and hopefully will enable the harvest mouse to return to some of its erstwhile strongholds.

Despite their best efforts, harvest mice fall prey to a wide range of predators. They have very good hearing and will respond to a rustle in the undergrowth or a predator’s shadow by dropping like a stone to the ground and hiding until the danger has passed. Nests full of young, however, are especially vulnerable, with weasels and stoats, owls, hawks and crows among the main threats. Domestic cats also kill large numbers of harvest mice, and no doubt a great many of them fall prey to combine harvesters each summer.

Future success for harvest mice will depend on a number of factors. These tiny creatures need safe, sheltered habitat for nest building and food gathering. The increased adoption of conservation margins around field boundaries will make a big difference, with unsprayed headlands offering a valuable mixture of tall stems, seeds and fruits, and an abundance of invertebrate food.

A more sympathetic mowing regime for roadside verges can offer an important sanctuary too, along with a useful network of linear corridors to help harvest mice colonise new territory. The bramble-covered embankments of rural railway lines can also serve as valuable harvest mouse habitat, and where gardens back on to open farmland, harvest mice may well succeed amongst the undergrowth of tall herbaceous borders and shrubberies.

Of all our native mammals the harvest mouse is probably the least well known and the least troublesome.

It is certainly one of the most charming creatures in our countryside, and one which deserves to benefit from more active conservation measures in the future.

All images © J L Klein and M L Hubert at FLPA 28

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Personal Advice in an Impersonal World

Estate Planning • Wills & Probate • Estate Administration • Powers of Attorney • Care Home Fees • Tax Planning • Estate Disputes

Property & Rural Law • Property Sales & Purchases • Landlord and Tenant Matters • Agricultural Land • Leases and Tenancies • Rights of Way • Sporting Rights & Purchases • Wind Farms

Family • Adoption • Separation • Divorce • Contact with Children or Grandchildren • Civil Partnership Dissolution

We provide legal advice and assistance using old-fashioned values in a friendly and modern way

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21 Galgate, Barnard Castle, Co. Durham DL12 BEQ • 01833 600160

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office@mbmcgarry.co.uk • www.mbmcgarry.co.uk Authorised and regulated by The Solicitors Regulation Authority Number 606950

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We specialise in the finest bespoke solid wood, and hand painted kitchens.

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6 Market Place, Leyburn DL8 5BJ | 01969 622208 | sales@milnersofleyburn.co.uk www.milnersofleyburn.co.uk | Dales Life | AUTUMN 2015

Seasonal Sensation With their tall stems and eye-catching pink or white flowers, Japanese anemones (Anemone hupehensis and Anemone x hybrida) bring a welcome splash of colour to the garden from late summer all the way through into October.

Japanese anemones are tough, hardy plants that will grow in virtually any soil that doesn’t get waterlogged.

They prefer a sheltered spot and thrive in partial shade, which makes them ideal for dark corners and areas beneath trees. They don’t respond well to being moved, though, so think carefully before planting them.

Cut your Japanese anemones back once they have flowered, and mark their location with a stake or label.

They will vanish until late next spring, and you don’t want to risk inadvertently weeding them out or planting over the top of them!

garden notes Adam Appleyard’s

SOME LIKE IT COLD Because we associate garlic with Mediterranean cooking, many gardeners assume it needs to be cosseted. Quite the opposite. Plant it now and let it sit in frozen soil over winter – you’ll get a bigger, better crop than if you postpone planting until next spring.

Plant individual garlic cloves just below the surface in a sunny spot. Don’t use shop-bought garlic, buy a named variety from a garden centre. ‘Solent White’ is a good, reliable choice.

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Get yours from Jamesons Country Store, Masham, wejameson. co.uk/country-store.

Bright Ideas Winter may be looming, but the garden doesn’t have to look drab in the months ahead. In fact now’s the perfect time to start planning to fill it with colour and interest – and possibly even a handful of edible treats. Emma Hardy’s The Winter Garden (CICO Books, hardback £14.99) will point you in the right direction.

It’s full of appealing ideas for off-season improvement projects, complete with gorgeous illustrations and step-by-step instructions.

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IN HOT WATER Whatever the season, nothing beats soaking away your cares in an outdoor hot tub, and a log-fired version offers a simple, eco-friendly way to enjoy a spot of alfresco indulgence in your own back garden.

You can hire a wood-fired tub from The Log Company (thelogcompany. com), who will deliver it, set it up, and provide all the logs you need. If you’re smitten with it, they’ll be happy to sell you one too.

It’s a Wrap!

garden notes Adam Appleyard’s

Plant It Now

YEAR-END HANGING BASKETS

Summer hanging baskets are beginning to look a little tired, and now’s the ideal time to replace the contents with hardy plants that will stay smart until next spring.

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Winter pansies and violas are reliable, cheery favourites, as are primulas and Polyanthus. Set them off against striking foliage plants like variegated ivies and purple-leaved sage, adding height and structure with architectural plants such as Cordyline or box.

Incorporate bulbs – crocuses or Iris reticulata, perhaps – for a dramatic burst of colour early next year.

Hang your baskets in a sheltered, sunny spot. Water them regularly but don’t let them get waterlogged.

Ravensworth Nurseries near Richmond (ravensworthnurseries. com) specialise in high quality bedding plants, and can provide you with expert advice and everything you’ll need.

Dahlias are looking glorious at the moment, but they’re unlikely to survive the winter out of doors.

When the foliage has died back, trim the stems and carefully lift the tubers. Rinse them clean, dip in a dilute solution of bleach and stand upside down to dry. Divide tubers as appropriate – make sure each piece has an ‘eye’ – and wrap each one in clingfilm. Store in a cool, frost-free place until next spring.

Something for Nothing Most people bin or burn their fallen leaves, but sensible gardeners turn them into valuable leaf mould instead. Pop your leaves into a bin bag, dampen them, and punch several holes in the bag. Shake every few weeks to let the air circulate, and in a few months you’ll have a bag of luscious, crumbly leaf mould. Dig it into borders to beef up your soil structure, or add to containers to improve water retention.

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HEAVENLY hydrangeas

Image © GAP Photo 36 | Dales Life | AUTUMN 2015

For a bright, bold autumn display, hydrangeas are hard to beat – and now’s the perfect time to plant them, says Elena Greenway.

very garden needs a hydrangea or two. Most of the hydrangeas found in British gardens today originate from China and Japan. In the Far East hydrangeas have been cultivated for well over a thousand years, and it’s easy to see why they have been popular down through the centuries – and why they were such a big hit when they were first introduced to Europe.

Tolerant and simple to grow, hydrangeas put on a stunning display right through into late autumn, bringing voluminous amounts of colour and cheer at a time when most gardens are starting to look a little thin. What’s more, they make splendid cut flowers, and you can dry the flower heads for even longer-lasting decorative appeal.

Novice gardeners often assume spring is the best time to introduce new plants into the garden, but old-timers are well aware that this isn’t always the case. Most shrubs – and hydrangeas in particular – fare better when planted out in autumn than when planted earlier in the year.

To understand why, look at it from the hydrangea’s point of view. Plant it in spring and you’re disturbing its roots at precisely the time its biological clock is demanding that it put on a spurt of new top growth – all very stressful!

Plant out the same shrub in autumn and it has already done the majority of its growing for the year; this means it has nothing much else to do except spend a month or two consolidating its root system before winter comes. Result: less stress, and a happier plant the following year.

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flower heads come in two different forms, known as ‘mopheads’ and ‘lacecaps’ HEADS UP The two species of hydrangea most commonly cultivated in Europe are Hydrangea macrophylla and Hydrangea paniculata. Hydrangea paniculata is hardier and more adaptable, but it is the showier, more colourful Hydrangea macrophylla that is by far the most popular with gardeners.

Hydrangea macrophylla flower heads come in two different forms, known as ‘mopheads’ and ‘lacecaps’. Mopheads, as the name suggests, produce groups of flowers in large, globular clusters.

Thanks to their dramatic impact these are highly prized by flower arrangers.

Mophead hydrangeas make impressive specimen plants and work particularly well in formal garden settings, placed either side of a gate, doorway, bench, path or other structural feature.

Hydrangea macrophylla ‘Miss Saori’ is a particularly stunning mophead that was awarded the title ‘Plant of the Year’ at last year’s Chelsea Flower Show.

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Lacecaps are less widely grown, but to my eye make a more attractive and subtle display.

Lacecaps have flat flower heads composed of a tight group of small, fertile flowers surrounded by a ring of much larger, showier infertile ones (the same arrangement that is found in Viburnum opulus, the guelder rose). Lacecaps look better than mopheads in relaxed, informal gardens, creating a loose, woodland atmosphere and slotting in nicely under trees or larger shrubs. Hydrangea macrophylla ‘Taube’ is an especially elegant example of a lacecap, and one of my personal favourites.

A SHELTERED LIFE

OPENING PAGES LEFT Hydrangea in antique planter RIGHT Hydrangea paniculata ‘Kyushu’.

THIS PAGE, LEFT Hydrangea macrophylla ‘Taube’, TOP LEFT Hydrangea serrata ‘Miyama-yae-murasaki’, TOP RIGHT Hydrangea macrophylla ‘Miss Saori’, ABOVE Hydrangea paniculata (Vanille Fraise) ‘Renthy’ OVERLEAF Hydrangea paniculata ‘Dolly’ Images © RHS

In general hydrangeas are easygoing plants that will thrive in most soils other than seriously waterlogged ones. That said, there are two extremes that must be avoided when choosing a site for your hydrangeas: too much midday sun, and too much wind. Give them a sheltered spot in partial shade, though, and they should be happy enough.

Hydrangeas are hardy enough to cope with a normal British winter, but in the event of a blast of Arctic cold it would be wise to wrap a layer or two of horticultural fleece around them to keep them safe and sound.

Mulch your hydrangeas with well-rotted compost every year to improve the soil, and feed them annually in spring. Be careful not to over-feed, though, or you’ll end up with a plant that’s all leaves and no flowers.

Hydrangea macrophylla and Hydrangea serrata can both be pruned in the same way, namely by cutting up to a third of existing stems back to the base in winter. This will encourage new growth and heavier flowering on the stems that remain.

If you’ve inherited a neglected, straggly or otherwise misshapen hydrangea, be prepared to be radical. Chop all the stems right back to a centimetre or two above ground level and you’ll find it will soon grow back. You won’t get any flowers the first year after pruning (these two species flower on old stems) but the end result will be a healthier, better-looking plant.

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ALL CHANGE Several species of hydrangea, and in particular Hydrangea macrophylla, have long fascinated gardeners due to the fact that the colour of their flowers changes according to the acidity (pH) of the soil. On an alkaline soil the flowers will be pink, whereas on an acid soil they will tend to become blue – often quite startlingly so, as with the heavenly Hydrangea serrata ‘Bluebird’.

If your garden soil is alkaline or neutral, growing your hydrangeas in containers in ericaceous compost will give you maximum control over the pH of the soil. If you plant them directly in the ground then you will need to make a little more effort to achieve that gorgeous hydrangea blue.

A quick fix to acidify your soil is to mix aluminium sulphate or iron sulphate into it; proprietary mixtures containing these substances are widely available from garden centres. If you prefer a more natural – albeit rather more long-term – approach, work well-rotted leaf mould, finely shredded pine bark, coffee grounds, crushed up egg shells or chopped citrus peel into the soil at regular intervals.

Whichever method you use, don’t under any circumstances water your hydrangeas with tap water if you live in a hard water area, otherwise you will be introducing lime back into the soil and losing that precious edge of acidity. Wherever possible, save rain water and use that.

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For all your gardening needs

Business as usual - despite the most devastating hailstorm in living memory!

Bedding Plants, Watch ‘em Grow Starter Plants, Seedlings and Plugs, Hanging Baskets, Planted Arrangements, Trees and Shrubs Open Mon-Sat 8am-4.30pm, Sun 10am-4pm Closed Christmas Day, Boxing Day & New Year’s Day Ravensworth, Richmond, North Yorkshire DL11 7HA info@ravensworthnurseries.com | Fax: 01325 718953 | Tel: 01325 718370 AUTUMN 2015 | Dales Life |

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WOOD FIRED HOT TUBS

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Order online at thelogcompany.com or call 01748 889298

Quote DALES LIFE to receive 5% off a hot tub if you buy in 2015

We have a superb range of garden furniture

To book space in the Winter issue contact Sue Gillman Telephone: 01904 629295 Mobile: 07970 739119 email: sue@daleslife.com www.daleslife.com 42

| Dales Life | AUTUMN 2015

t:01677 470481

e: joblings@tiscali.co.uk joblings.co.uk Glebe Buildings, West TanďŹ eld Ripon HG4 5JH

Lowmill Landscapes PROFESSIONAL LANDSCAPING SPECIALISTS Part of Chris Beardshaw’s gold-medal winning team at the 2013 Chelsea Flower Show

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

AUTUMN 2015 | Dales Life |

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TOP CROP

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Enjoy a bigger, better harvest this year with these timely tips from Adam Appleyard

© GAP Photo

ou’ve put in lots of hard work over the year, planting, feeding and watering your crops, and now harvest time is looming. But even at this late stage there’s plenty you can do to improve the quality and quantity of your produce – and ensure it stays fresh and tasty for as long as possible. Here are some gardening tricks of the trade to help you do just that.

TAKE IT AS RED

Maximise your tomato crop If they’re living in a greenhouse – or a sunny, sheltered spot with protection provided on chilly nights – tomato plants can keep going well into October. The problem is that they usually end up laden with masses of hard green

fruit that simply refuse to ripen. Fortunately there’s an easy way to minimise this wastage.

What you must do, cruel though it sounds, is stress your tomato plants. Getting tough with a plant sets its alarm bells ringing, encouraging it to make a last-ditch effort to reproduce – that’s to say set seed or fruit – before it perishes. So stop feeding your tomato plants, and cut back drastically on the watering. Meanwhile nip out growing tips and side-shoots to stop them squandering energy.

When October arrives, give up watering them altogether. Any decently sized green fruit that haven’t ripened on the plant by the middle of the month can be placed in a cardboard box or paper bag and should ripen naturally over the next week or two. Putting a ripe banana in with them will speed up the process.

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© GAP Photo

IT’S LATER THAN YOU THINK

Keep your vegetables growing for longer

What you must do, cruel though it sounds, is stress your tomato plants 46

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This spring was unusually chilly and dry, and summer has been patchy, to say the least. As a result, many garden vegetables have struggled to develop, and haven’t had the lengthy growing season we might have hoped for. So why not redress the balance by keeping them going a little later into the autumn than normal?

Invest in a roll of two of horticultural fleece and use it to give crops like peas and carrots protection from frost and bitter winds. Fleece is light, airy stuff and needs to be anchored to keep it from blowing away.

If you’re growing peas on a cane ‘wigwam’, drape the fleece round it and secure with clothes pegs or bulldog clips. Using this method I’ve had fresh peas from the pod in early January – on the heels of an exceptionally mild autumn, admittedly.

Cosset your carrots by covering them with fleece, using short canes to hold it clear of the crop. Cap the canes with pots or old plastic bottles to stop the canes tearing the delicate fleece. Secure the edges with tent pegs or weight them down with stones.

Pull the fleece back on warm, sunny days to give your plants maximum light exposure and prevent conditions underneath becoming unhealthily damp.

© GAP Photo

Main-crop potatoes should be left in the ground as long as possible, that’s to say until imminent frosts or forthcoming wet weather force you to dig them up.

Keep an eye on the Met Office ten-day forecast and try to lift your spuds on a sunny morning so that you can start to dry them off by laying them out on a path or lawn. Don’t rush to harvest parsnips, though – they’ll benefit from a good frosting, and with a bit of luck will last in the ground long enough to give you a decent helping to eat with your Christmas dinner!

STORE THING

Keeping your produce fresh © GAP Photo

PREVIOUS PAGE LEFT: Summer vegetable harvest RIGHT Freshly picked tomatoes with pot grown sweet thai and red basil CLOCKWISE FROM LEFT: Removing side shoots, Pastinaca sativa Parsnip ‘Avon Resistor’; Harvesting carrot ‘Ideal’; freshly picked Bramley apples in wooden trays protected with newspaper; red and white onions ripening on hazel wigwam

So you’ve got a bumper crop of fruit and veg – but what do you do with it all? Since the advent of the freezer, many people have lost touch with traditional storage techniques, but with very little effort much of your produce can be made to last right through until next spring.

The main requirement is a dry space – an attic, cellar or shed – that will stay cool but not freeze. Whether it’s fruit or veg, don’t wash your produce before storing it, just gently brush of the worst of any dirt.

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Pick apples intended for storage when they’re ready to eat. Pick pears just before they ripen; you can ripen them later, when you’ve taken them out of storage.

Scrupulously remove bruised or damaged fruit and store only perfect specimens.

Ideally you need to arrange them so that air can circulate and the fruit don’t touch each another. Loosely cradle each one in newspaper and arrange in single layers in shallow cardboard trays or wooden fruit boxes. Inspect regularly and remove any that start to rot.

As for potatoes, let them dry off for several days before you store them. Once again the aim is good air circulation and minimum contact. Potatoes must be kept in the dark to stop them turning green and sprouting.

Onions and garlic can be stored in the same way as potatoes, although, unlike potatoes, darkness isn’t a requirement. Alternatively, braid the stems and suspend them from a ceiling. This conveniently allows you to keep them in a shed or garage that is prone to being invaded by hungry mice.

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LEFT: Carrot ‘Purple Haze’, ABOVE: Harvesting apples BELOW: Harvesting potatoes, RIGHT: Garlic strings on a picket fence, OVERLEAF: Chives and pak choi in a modern vegetable garden

Scrupulously remove bruised or damaged fruit and store only perfect specimens Š GAP Photo

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WINDOW OF OPPORTUNITY Give your herbs a new lease of life Tender kitchen herbs may be dying down in the garden, but there are several that you can continue to enjoy over the winter if you’re prepared to grow them on a sunny windowsill.

Mint and chives are especially good subjects for this sort of treatment.

With mint, dig and pot up some decent lengths of root. With chives, divide a clump and pot up a section, cutting the stems down close to the soil level. Don’t move the pots indoors straight away, though. Instead move them to a gloomy corner of the garden and let them experience a couple of frosts.

Once this has happened, bring them in.

Withdrawal of sunlight plus a good chilling, followed by the move into a brighter and warmer environment, will trick your plants’ biological clocks into thinking spring has come. Soon they will sprout and be ready to harvest again.

Thyme can also be potted up and brought indoors, but herbs like basil, dill, coriander and parsley are better started off anew from seed – and now’s the time to do it. Your seeds should germinate promptly indoors, and there’s still enough sunlight coming in through your windows to give them a good start in life before the dark days of winter set in.

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Welcome to the world of worktops

by DALES OF THIRSK

WORKTOPS THAT WILL TRANSFORM YOUR HOME

We design, manufacture and fit domestic and commercial worktops in

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| |

info@dalesof thirsk.co.uk w w w.dalesof thirsk.co.uk

Kitchen designed by Culinary Architecture www.culinaryarchitecture.co.uk

AUTUMN 2015 | Dales Life |

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RELAX IN OUR RURAL WENSLEYDALE RETREAT AT WESTHOLME ESTATE

Tucked away on the banks of Bishopdale Beck, surrounded by lush rolling countryside, Westholme Estates is the perfect retreat for private parties, corporate events and celebrations.

Kids can go wild meeting our animals in the park!

Our contemporary lodges offer the perfect holiday location to experience the natural beauty of the Dales. Hendersons Bar and Restaurant, recently refurbished to the highest standards, is just a short stroll away – the ideal place to enjoy a delicious lunch or dinner or relax with a coffee while you plan your day’s adventures.

Westholme: at the heart of the Dales WESTHOLME ESTATE WESTHOLME ESTATE, AYSGARTH, LEYBURN, NORTH YORKSHIRE DL8 3SP 01969 663268 | paul.dixon@westholme-estate.co.uk 52

| Dales Life | AUTUMN 2015

COME INTO THE GARDEN

Whether you’re looking for a leisurely café breakfast or a pre-theatre à la carte extravaganza, there’s a brand new option in Leyburn: The Garden Rooms at Tennants Auctioneers. This impressive development at the company’s Harmby Road site incorporates a restaurant, bar and self-service café, along with a variety of spaces equipped for everything from company seminars to wedding receptions, dinner dances and art exhibitions.

The restaurant operates from 11am to 5pm, offering diners a choice between an indulgent à la carte menu and a fixed-price ‘Dales Menu’ showcasing local ingredients. The café opens its doors between 8am and 9pm (visit tennantsgardenrooms.com for full details), serving sandwiches and wraps, jacket potatoes and a selection of hot mains, along with homemade cakes and patisserie.

foodfile

TRUG ADDICTION

Collect your garden bounty in style with this pair of nesting wirework trugs. They’re made in powder-coated steel and finished in a lovely cool green shade – even if you don’t want to use them to bring home your fruit and veg harvest, they make terrific kitchen display accessories.

You can find them at Love Thy Interiors, Thirsk, lovethyinteriors.co.uk.

by Amanda Cook

GOLDEN OPPORTUNITY Swinton Park is celebrating the 125th anniversary of Samuel’s dining room with an extravagant sharing dessert inspired by the banquets that took place there in Victorian times. Dressed in 18-carat gold leaf, it combines a mousse, marquise and ice cream made from the finest 70% single-estate chocolate along with the flavours of hazelnut, almond, lemon and kirschsteeped cherries. £16 supplement for two. Dinner reservations essential, tel. 01765 680900. Visit swintonpark.com for full details.

SIPPING POINT If you enjoy wine, and you’re keen to learn more about it, the Campbells of Leyburn Wine Club could be just the thing for you.

The Club’s tastings and expert-led ‘virtual guided tours’ of wineries and wine-producing regions are held in a stylish new lounge-bar next to the wine department, and they’re already drawing in enthusiastic wine fanciers from far and wide. For information about membership email richard@ campbellsofleyburn.co.uk

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A RARE TREAT

The butchery team at Campbells of Leyburn have a genuine passion for quality produce, and have sought out the very best local suppliers of succulent, tasty rare-breed meat.

They can supply all manner of fine meats, including Highland, Belted Galloway and Dexter beef, Gloucester Old Spot, Saddleback and Welsh Black pork, and Jacob lamb – not to mention corn-fed chickens and ducks and a fine selection of game. For orders and enquiries call 01969 625600.

foodfile

Cooking the books

BIRD FOOD

The title says it all: Chicken by Catherine Phipps (Ebury Press, hardback, £20) draws together 200 recipes from around the world, each offering a unique way to transform our favourite culinary bird into a tasty meal. From salads to satays, curries to custards, virtually everything you can concoct from a chicken is covered here. Even those who hanker for the chicken dishes of yesteryear are catered for in the ‘Retro Chicken’ section. Coronation chicken, anyone?

by Amanda Cook

Dales Delights

YORKSHIRE PARKIN Yorkshire Parkin is the perfect autumn sweet treat, traditionally eaten on Bonfire Night. Make it in advance and store in an airtight tin for several days to let the flavours and texture develop.

Preheat your oven to 140ºC. Grease and line a 20cm square cake tin. Over a gentle heat, melt together 110g butter, 110g dark brown sugar, 50g black treacle and 200g golden syrup. Remove mixture from the heat and cool slightly.

In a large mixing bowl, combine 225g fine oatmeal, 110g self-raising flour and 2tsp ground ginger. Gradually fold in the melted butter mixture. Beat and add 2 medium eggs, along with 1 tbsp milk and a pinch of salt. Mix thoroughly.

Pour into the tin and bake for around 1½ hours.

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Claw Zone If you’re a lobster lover, The Wensleydale Heifer in West Witton is the place to head for. Their wideranging lobster menu ranges from classics (lobster with lemon and herb butter, lobster Thermidor), through slightly more adventurous dishes (lobster with roquito pepper, lobster with Italian ham) to what is billed as ‘The Heifer’s most controversial dish’, namely maple-roast Canadian lobster salad with a maple syrup dressing. For more information about The Heifer visit wensleydaleheifer.co.uk.

VISIT OUR SHOWROOM HOLME DESIGN LIMITED, UNIT 1, THE CRAFT YARD, THE STATION, BEDALE, NORTH YORKSHIRE DL8 1AW CALL 01677 424669 FOR MORE INFORMATION OR TO ARRANGE A FREE DESIGN CONSULTATION WWW.HOLMEDESIGN.COM | Dales Life |

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Passionate About Quality and Choice Campbells of Leyburn Your family run Fine Food and Wine Emporium ampbell’s independent family owned food C emporium has served the dales for over 140 years and continues to inspire artisan and local companies, to help pioneer new products and services to improve customer choice.

The shop is a first stop for many travellers to Leyburn to view the finest local rare breed meats, an extensive range of store cupboard ingredients, a well-stocked delicatessen and a varied selection of exotic fruits and vegetables.

For those people bored with shopping in supermarkets, and the same limited options, Campbell’s exciting selection of local, artisan and continental cheeses from around the world, fill the whole aisle – and you are spoilt for choice!

Whether it is local Yorkshire and English cheese which includes the famous Wensleydale cheese from Hawes Creamery or something from further afield, you won’t find a better cheese board selection locally.

In our extended upstairs wine department you can discover some of the widest selection of over 1000 wines and more that 150 malt whiskies plus other spirits, sparkling wine and champagne, in the region! Our already successful Wine Club which hosts visiting growers and major brands invites you to take up free membership to hear about exclusive offers including tastings, previews and discounts.

We look forward to seeing you in store soon.

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

www.campbellsofleyburn.co.uk

Campbells of Leyburn

– serving the Dales community since 1868 – naturally 56

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THE WHITE STUFF Luscious yogurt made from wholesome Yorkshire milk? If you think that sounds like a winner then you’re right… it is! The Wensleydale Creamery’s new line of Yorkshire Yogurts scooped the ‘Best Yogurt’ award at this year’s Great Yorkshire Show, only weeks after being launched. Naturally thick and creamy, Yorkshire Yogurt comes with a tempting fruity layer at the bottom of

the pot. There’s a choice of four different flavours – Strawberry & Raspberry, Lemon Curd, Rhubarb & Vanilla and Toffee Apple – and the Creamery is looking to extend the range in the future.

You can find a page showcasing Yorkshire Yogurt at yorkshireyogurt. co.uk. Better still, head for your local independent deli or farm shop and try this new Yorkshire treat for yourself!

foodfile

Farm Shop Feast Nowhere else in the country can beat Yorkshire for quality local produce – for proof look no further than the fantastic array of local delicacies on show at the recently refurbished Lister’s Farm Shop at Langthorpe, Boroughbridge (listersfarmshop.co.uk). You’ll find succulent meat from Lister’s own farm, along with seasonal veg, Yorkshire cheeses, locally produced honey, jams, chutneys, sauces and dressings, artisan breads, cakes and beers – plus a cosy café where you can sample some of their goodies right away!

by Amanda Cook

THE BIG FREEZE Brymor have been producing luxurious dairy ice cream in the scenic surroundings of High Jervaulx since 1984. Recently they launched a colourful and informative new website (brymordairy.co.uk) to keep fans up to date with the latest news. The secret of Brymor’s success is their prize herd of Guernseys, and the site tells the story of Brymor ice cream ‘from cow to cone’, as well as featuring their latest ‘Cow of the Month’. Enthusiasts desperate for a Brymor fix will be delighted to find a comprehensive map of Brymor stockists too!

HALL CHANGE

There’s a new head chef at Simonstone Hall, the stunning country house hotel near Hawes, and he’s busy putting his own unique spin on the menus at Simonstone’s cosy brasserie and elegant ‘Four Fells’ Restaurant.

Craig Wanless is passionate about sourcing the very finest local ingredients, and his traditionalmeets-contemporary creations combine immaculate cooking with a sense of fun and adventure. For more information about Simonstone, and sample menus, visit simonstonehall.com.

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Comfort Eating The evenings are getting chillier – the perfect excuse to cook up some comfort food!

Three exclusive autumn recipes from TV chef Peter Sidwell

MENU Spiced Pumpkin Soup Drunken Duck Pie Bramley Apple Tart

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SPICED PUMPKIN SOUP

In soups, pumpkin creates a rich, velvety texture that other vegetables simply can’t match. Add a touch of spice for a heartwarming autumn evening starter.

YOU WILL NEED

• 4 tbsp olive oil or rape seed oil

• 1 pint vegetable stock

• 2 white onions, roughly chopped

• 140ml double cream

• 3 garlic cloves

• 2 tbsp cumin

• 1 red chilli, chopped

• salt and pepper

• 1kg pumpkin, de-seeded, peeled and chopped into chunks

• 4 tbsp sour cream (to serve)

• 150ml dry white wine

• extra-virgin olive oil (to serve)

1 Heat the oil in a large

saucepan. Add the onions, garlic, chilli and cumin.

Season with salt and cook for 5 minutes or so until the onions are soft.

2 Add the pumpkin and cook for a further 10 minutes. Pour in the wine and vegetable stock, turn up the heat and bring the pan to the boil. Let the pan boil for 10 to 15 minutes until the pumpkin is soft and tender – this is really important if you want to achieve that lovely velvet texture.

3 Pour in the double cream,

return to the boil, then blend until smooth using a stick blender. Season the soup with more salt and pepper to bring out the flavour.

4 Serve with a spoonful of sour

cream in each bowl, and a drizzle of extra-virgin olive oil.

Heartwarming autumn evening starter | Dales Life |

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DRUNKEN DUCK PIE This was inspired by a family holiday in Tuscany, where we enjoyed an amazing slow-cooked duck dish with some Tuscan friends. I’ve incorporated the idea into a classic British shortcrust pastry pie.

YOU WILL NEED

1

Put the duck legs in a sandwich bag with the garlic, herbs, juniper, star anise and olive oil and let them marinate for a couple of hours.

2

Place the duck legs and marinating mixture in a roasting tray.

Add the plums, and season with a little salt and pepper. Put the tray in a preheated oven at 170°C for a couple of hours until the meat is super-tender and coming away from the bones. Leave the duck to cool for 30–40 minutes while you prepare the sauce.

3

Put the onions in a large pan with a splash of olive oil and cook for 10 to 15 minutes until soft. Add in the diced sweet potatoes, followed by the vinegar, red wine, honey and chicken stock.

Turn up the heat and boil until the sauce reduces by half.

4

Meanwhile pull the duck bones away from the meat and discard, along with the star anise. Make sure you keep all the yummy bits from the roasting tray – the herbs, garlic and plums – as well as the duck meat. Add the contents of the tray to the sauce. Stir together and simmer for 2 or 3 minutes.

5

If the sauce needs thickening, mix the cornflour with a little water and stir it into the sauce. If the pan is simmering, it will thicken pretty quickly.

6

Taste the pie filling and season accordingly. Pour the filling into a pie dish and top with pastry. Brush the pastry with beaten egg and pop it straight into a preheated oven at 180°C. Bake for 25 to 30 minutes, or until the pastry is golden and crisp.

• 6 duck legs • 4 star anise • 3 garlic cloves • 1 sprig rosemary • 1 sprig thyme • 3 crushed juniper berries • 2 tbsp olive oil • 4 plums, halved, with stones removed • 2 medium white onions • 2 sweet potatoes, peeled and diced into 1cm chunks • 300ml red wine • 2 tbsp red wine vinegar • ½ pint chicken stock • 1 tsp of honey • 1 tsp cornflour (to thicken) • 400g readymade shortcrust pastry • 1 egg, beaten

SERVES SIX

A British Classic AUTUMN 2015 | Dales Life |

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BRAMLEY APPLE TART Who doesn’t like a good apple tart, with plenty of vanilla ice cream or custard – or both?

YOU WILL NEED

1

Preheat the oven to 180°C. Put the chopped apples, lemon juice, sugar and water into a pan and cook on a medium heat for 5 minutes until soft. Using a wooden spoon, beat the cooked apples to a soft texture. Set aside to cool.

2

Roll the puff pastry into a circle, approximately 25–30cm in diameter. Place the pastry onto a baking tray lined with baking parchment. Using a small knife, score a circle approximately 1cm in from the edge. This is to create a lip that will rise around the apple as it cooks. Use a fork to prick lots of holes in the centre section of the pastry to stop it rising too much in the oven. Brush the pastry with beaten egg.

3

Spoon the apple purée into the centre of the pastry, using a palette knife to spread the apple mixture evenly. Place the sliced apple on top of the purée to create a nice pattern, then brush with butter and sprinkle on the golden caster sugar. Put the tart in the oven and bake for 25 minutes or until golden. To check if it is fully baked, carefully look under the base and check that it is crisp and golden.

• 3 Bramley apples, peeled, cored and diced • 2 tbsp water • 1 tsp lemon juice • 10g sugar • 450g readymade puff pastry • 1 egg, beaten • 2 Bramley apples, peeled, cored and sliced very thin • 75g melted butter • 30g golden caster sugar

SERVES SIX

Crisp & Golden AUTUMN 2015 | Dales Life |

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the discerning

DINER

Claudia Blake visits Thirteen in Leyburn 64

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here’s a certain smug satisfaction that comes of sitting at your restaurant table – booked well in advance – watching less forwardthinking prospective diners being turned away for lack of space.

It’s not something that usually happens midweek, but Thirteen in Leyburn appears to be an exception to the rule.

Why? Well for one thing it’s small: just two modest rooms facing onto Railway Street. For another, the husband-and-wife team that run it have evidently worked hard to develop an enthusiastic local following.

As befits a modest space, the décor at Thirteen is understated: paint and fabric colours are restful, muted greys and aubergines, and wall clutter has been kept to a minimum. The overall effect is modern, smart and cosy. The welcome we received sounded a corresponding note of friendly efficiency.

Thirteen’s menu carried six or seven options for both starters and mains, the general theme being British cuisine with a friendly nod to our Continental cousins. The wine list is small but welljudged, with enthusiastic descriptions and a decent selection of wines by the glass.

For starters we chose Pavé of Smoked Salmon, and Earl Grey Tea Home-Smoked Duck. In case you were wondering, ‘pavé’ is just a posh, cheffy word for slab, so it’s not an especially informative term. Given that most diners are more interested in what the dish they order will be composed of than what shape it is, I can’t help wondering why chefs persist in using it.

Anyway, this particular slab turned out to be a slice of a terrine made of smoked salmon mousse layered with smoked salmon. Very rich, very tasty. It was served with a smudge of caviar crème fraîche, pea shoots, and what the menu described as ‘potato skins’. If the latter conjures up visions of hefty dollops of carb, think again; these were tiny, filmy disks scarcely a single potato molecule thick.

A relief for me (I like my starters light and delicate) but if you’ve just landed the lead role in Michelin Man: The Movie you might want to fill your boots elsewhere.

The duck arrived with a definite whiff of smoke, neatly arranged on a slate. Slates are, in general, best left on the roof, but this one did at least provide a nice dark background to showcase the neatly sliced duck breast and its colourful accompaniments. The succulent meat was packed with earthy, smoky flavours, and these were nicely balanced by the flavours of orange and raspberry – not just fresh fruit but also a zingy orange gel and a scattering of pert maroon cubes compounded from raspberry by some arcane alchemical process in Chef ’s secret laboratory.

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Mediterranean mélange On to mains, starting with Twice-Cooked Yorkshire Pork Belly. The pork was clearly a top-notch piece of meat, and the crisp kale, black pudding, and potato and sage dumplings that came with it were delicious. The overall effect, however, was a touch on the dry side.

Also present on the plate was an ‘apple pressing’ – a translucent rectangle of apple jelly – but to my mind this was a bit too firmly set to do its job properly. A more melting version would have released its flavour more readily, helping to counteract the richness of the meat.

Along with a spoonful or two more of jus, this would have transformed a decent plateful into something genuinely luscious.

“Would we like to see the dessert menu?

You bet we would!”

No shortfall in the lusciousness department, though, in our other main: Oven-Roasted Rump of Yorkshire Lamb. The emphasis here was on Mediterranean flavours, with aubergine purée, tomatoes, red pepper, anchovies and a basil jus all pulling their weight and adding depth and subtlety to the mix. Gorgeous meat, perfectly cooked and a heady mélange of classic flavours – heaven on a plate!

Would we like to see the dessert menu? You bet we would!

The Vanilla Panna Cotta was a no-brainer for me. This Italian classic is one of my favourite desserts, and Thirteen’s version was a very decent version. It was set pretty much right – neither too sloppy nor too firm – and generously studded with vanilla seeds.

Roasted almonds, a roasted peach and a splash of raspberry purée complemented the cool, wobbly cream confection perfectly.

Our other dessert choice was Glazed Lemon Meringue, which was basically a bijou little slab (yes, that’s right, a pavé) of lemon meringue pie without the pastry, made extra-zingy with a splash of lime gel. It was served with a ripping, intensely-flavoured gin and tonic sorbet. The plateful slipped down all too quickly, a joyful conclusion to the meal.

It’s good to see the Wensleydale fine dining scene continuing to develop and expand, and especially heartening to have new chefproprietor outfits like Thirteen driving things forward by adding their own unique characters to the mix. Here’s wishing them all the best. Thirteen… yes, it’s definitely lucky for some. Especially those who remember to book ahead.

Thirteen is at 13 Railway Street, Leyburn. For further information call 01969 622951 or visit thirteenatleyburn.co.uk

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What to expect

Yorkshire produce, sunny Mediterranean flavours, clever cooking.

Ambience

A calm, comfy refuge a stone’s throw from the bustle of Leyburn marketplace.

Service

Friendly, unpretentious, efficient.

The bottom line

Three courses cost us around £29 each, excluding drinks.

Ideal for

Cosy family get-togethers.

High point

Chef certainly knows how to make a plate look good.

Food for thought

I wonder what they called Railway Street before the railway came along?

Autumn at The White Bear Masham, North Yorkshire PUB

•

RESTAURANT

•

ROOMS

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

We serve delicious breakfasts, lunches, afternoon teas and dinner.

All prepared using the finest local produce.

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

01765 689 319 • thewhitebearhotel.co.uk

FOOD • WEDDINGS • ACCOMMODATION in the heart of the Yorkshire Dales Our restaurant opened in April 2014 in the 150-year-old converted racing stables.

Experience sumptuous honest cuisine, 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, suitable for both couples and families, adjacent to the restaurant and The Forbidden Corner.

Our self-contained air conditioned function suite caters for 50 guests and up to 350 people can be accommodated in a marquee in the exquisite grounds of Tupgill Park, making for memorable weddings and events.

We are now taking bookings for Christmas

Bar • Restaurant • Cellar • Accommodation COVERDALE, LEYBURN, NORTH YORKSHIRE DL8 4TJ T: 01969 640596 E: INFO@THESADDLEROOM.CO.UK WWW.THESADDLEROOM.CO.UK AUTUMN 2015 | Dales Life |

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Enjoy the Pleasures of Autumn AT S W I N TO N PA R K

Fun Days Out Falconry - Riding - Golf Relaxing Spa Treatments Facials - Rituals - Massages - Manicures Inspirational Cookery Courses Foraging - Game Cookery - Supper Evenings Half Term Children’s & Teens Courses Gift Vouchers Available Online

Indulgent Gourmet Treats Estate Reared Game - Wine Tasting Lunches Celebrity Chef Demonstration Dining

Swinton Park, Masham, Ripon, North Yorkshire HG4 4JH www.swintonpark .com • enquiries@swintonpark .com • 01765 680900

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 Tel 01969 622206 www.sandpiperinn.co.uk

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Stone House Hotel

Relax and unwind in our classic country house overlooking Wensleydale

Here’s an idea - Why not take a drive through the beautiful Yorkshire Dales, stop at the Stone House Hotel near Hawes and enjoy: • A revitalising freshly brewed coffee or Yorkshire tea with homemade baking • A delicious light lunch from our new season menu • A fabulous dinner from our daily table d’hote menu Or better still - pack an overnight bag and enjoy one of our highly recommended dinner, bed & breakfast packages!

Bookings now being taken for our fabulously festive Christmas Party Nights!

Relax - Explore - Discover Sedbusk, near Hawes, Wensleydale 01969 667571 www.stonehousehotel.co.uk

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68576 - Wensleydale Heifer advert 100x66mm v8_Layout 1 14/08/2015 11:25 Page 1

Luxury Hotel, Restaurant, Fish Bar & Grill Room

A Completely Unique Experience

West Witton, Leyburn, North Yorkshire DL8 4LS Telephone: 01969 622 322 www.wensleydaleheifer.co.uk

DELI, BAKERY & TEA ROOM From our deli Home baked bread Delicious cakes and scones Pies and pasties baked daily Greetings cards and gifts OUR TAKE HOME BISTRO MEALS all cooked on the premises OUR TEA ROOM IS OPEN DAILY

∙ Market Place, Askrigg ∙ ∙ www.askriggvillagekitchen.co.uk ∙ ∙ 01969 650076 ∙ 70

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To book space in the Winter issue contact Sue Gillman Telephone: 01904 629295 Mobile: 07970 739119 email: sue@daleslife.com www.daleslife.com

STAY • RELAX • E XPLORE

Autumn In Abundance

On the Green, Reeth, Swaledale On The Green, Reeth, North Yorkshire • 01748 884292 • enquiries@theburgoyne.co.uk • www.theburgoyne.co.uk

Come and experience The Corner Cupboard, a unique destination with a shop full of home interiors and furnishings, unique gifts and jewellery.

Join us for our delicious brunch, lunches, afternoon tea and Sunday lunches in our licensed restaurant.

The perfect destination to meet up with friends and family.

Opening hours Tuesday - Friday 10am - 5.00pm, Saturday 10am -6pm, and bookings only from 6pm - 8pm.

Sunday 10am - 4pm, All bank holidays from 11am to 4pm. Bookings now available online

Birdforth YO61 4NW • 01845 501495 • thecornercupboard.co.uk AUTUMN 2015 | Dales Life |

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feast hedgerow

Caro Willson and Ginny Knox show you how to cook up an autumn feast using the delicious flavours of wild food

Roquefort & Pear Salad with Walnuts

SERVES 6

This is probably our favourite salad of all time. We often make it for lunch when we are working together. The salty, acidic tang of the cheese, sweet juiciness of the pear and bittersweet crunch of the walnuts makes it a sensory feast, which we find both satisfying and energising. It also makes a good starter.

First, make the dressing. Put all the ingredients into a small jar and shake vigorously. Taste and adjust the seasoning.

To make the salad, mix together the chicory and pears in a salad bowl. Add the dressing and toss until they are well coated. Scatter the cheese and walnuts on top and finish with a generous grinding of aromatic black pepper. Serve with good bread.

SALAD 4 heads of white chicory, sliced 1–2 pears, cored and thinly sliced or cut into small dice 55g Roquefort cheese, cut into smallish cubes 55g walnuts, roughly chopped Freshly ground black pepper DRESSING 2 tsp Dijon mustard Juice of ½ lemon Dash of cider vinegar 1 tsp runny honey (optional) About 4 tbsp olive or rapeseed (canola) oil Salt

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Beef, Beer & Chestnut Suetcrust Pie

This is a wonderfully rich and warming dish.

Perfect with a good bottle of red wine and a favourite DVD. SERVES 4

Preheat the oven to 150°C gas mark 2.

Pour a little of the oil into a pan over a low heat, add the bacon cubes and cook until the fat has largely run out of them. Remove them with a slotted spoon and place in a flameproof casserole dish.

Add the shallots and cook in the bacon fat until golden brown, then remove them and add to the bacon. Toss the braising steak in the flour and cook the meat in the same pan for 4–5 minutes, until browned all over. Put the meat into the casserole and deglaze the pan with the beer.

Tip the beer and meat juices into the casserole and add the stock, jelly, chestnuts, mushrooms, bay leaf and thyme. Bring just to the boil, season with salt and pepper, then put the dish into the oven and cook for 2–2 ½ hours, or until the meat is tender. Taste and adjust the seasoning and leave to cool, overnight if possible.

Preheat the oven to 180°C gas mark 4.

Find a pie dish large enough to hold the meat comfortably (we used a 24 x 17 cm enamel pie dish with a wide rim). Pour the beef casserole into the dish.

To make the pastry, put the flour and salt into a mixing bowl and stir in the suet. Add 5–6 tbsp cold water and mix to form a dough.

Using your hands, bring it together into a ball. Sprinkle some flour onto a work surface and over the dough, then roll out the dough in the shape of your pie dish. Dampen the rim of the dish with water and place the dough on top. Press it firmly onto the rim, to ensure it’s sealed. Brush some milk over the pastry and cut a few slits in it to allow steam to escape. If you like, scatter some salt crystals over the pastry. Bake for 30–35 minutes, until golden. Serve with wilted spinach or steamed savoy cabbage.

If you prefer, the suetcrust can be replaced by puff pastry, or even shortcrust.

FILLING 2 tbsp vegetable or olive oil 200g streaky bacon or pancetta, cubed 12 small shallots, peeled 500g braising steak, cubed 2 tbsp plain (all-purpose) flour 330ml bitter or stout 125ml beef stock 1 tbsp crab apple or redcurrant jelly 200g peeled chestnuts 250g chestnut (cremini) mushrooms, halved 1 bay leaf 1 sprig of thyme Salt and pepper SUETCRUST PASTRY 175g self-raising flour, plus extra for dusting Pinch of salt 85g shredded suet 1 tbsp milk, to glaze Salt crystals (optional)

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Slow-Roasted Pork with Damsons

This is a super-easy, super-delicious dinner for six.

SERVES 6

Remove the pork from the fridge and uncover it an hour before you want to start cooking, to allow it to come to room temperature.

Preheat the oven to 230째C gas mark 8.

Dry the pork thoroughly with paper towels. Rub the crushed fennel seeds and a good sprinkling of salt into the rind, pushing them into the scored fat. Put the meat in a roasting pan and then into the hot oven, to give it a good sizzle and start the crackling off.

After 30 minutes, turn the oven temperature down to 140째C gas mark 1 and cook the pork for a further 2 hours.

After 1 hour, put the plums into an ovenproof dish, pour over the wine and sprinkle in the sugar. Put the dish, uncovered, into the oven for an hour.

Check that the pork is meltingly soft: it may need a further 30 minutes in the oven. But assuming it is cooked to perfection, leave it in a warm place to rest, covered with foil.

Meanwhile, finish off the plum sauce. Pick through the damsons with a small spoon, taking out the stones. Put the damsons into a saucepan, break them up a bit by stirring with a fork, and bring to the boil.

Adjust the sweetness to taste and add a few crushed fennel seeds, if liked. Add salt and pepper to taste and keep warm until needed.

Pork belly is our favourite cut of pork, as its fattiness gives it a melting texture and superb flavour. Add a layer of crunchy, salty, aniseedy crackling and a splash of plummy acid-sweetness, and we are transported to heaven! Ask your butcher to score the rind of the pork well.

SLOW ROASTED PORK 1.5kg piece of pork belly 2 tsp fennel seeds, crushed in a pestle and mortar, plus extra for the plum sauce Salt and pepper 750g damsons or wild plums 300ml dry white wine 1 tbsp granulated sugar, to taste

Slice the pork and serve with a pool of plum sauce, mashed potatoes and green vegetables.

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Damson Fool with Chocolate Thins

Fools are wonderfully simple to prepare and really showcase the flavour of the fruit.

SERVES 6

To make the fool, put the damsons in a pan with 2 tablespoons of water and simmer gently until they are soft. Stir in the sugar, whizz the lot in a food processor and leave to cool. Whip the cream until soft peaks form and then fold it into the damson mixture. Pour into six glasses or glass serving bowls and put in the fridge to set.

To make the chocolate thins, clean out the food processor and whizz the butter and sugar until pale and fluffy. Add the melted chocolate, followed by the flour and cocoa powder and process until the dough comes together. Wrap in clingfilm (plastic wrap) and put in the fridge for 30 minutes.

Heat the oven to 190°C gas mark 5. Line a baking sheet with baking parchment or non-stick liner.

Roll out the dough between two pieces of baking parchment to approximately 5 mm/¼ inch thick. Use a small round cutter to stamp out the dough: you should be able to make about 12–15 rounds. Place them on the lined baking sheet and bake for about 7 minutes, but check after 5 minutes for any signs of darkening around the edges. Transfer to a wire rack to cool.

Serve the damson fool with a plate of chocolate thins.

Damsons are ideal because their tartness is beautifully offset by the rich cream. The thin chocolate biscuits are dark and intense. They will keep in an airtight container for up to 5 days and so can usefully be made in advance.

DAMSON FOOL 500g damsons, halved and stoned 85g caster (superfine) sugar 300ml double (heavy) cream CHOCOLATE THINS 140g unsalted butter, softened 100g caster (superfine) sugar 60g good-quality milk chocolate, melted 140g generous 1 cup plain (all-purpose) flour 60g unsweetened cocoa powder

Recipes and photographs are from The Hedgerow Cookbook by Caro Willson and Ginny Knox with photography by Cristian Barnett, published in hardback by The National Trust and available on their web site: shop.nationaltrust.org.uk, £10.

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In a Pickle Preserver Thane Prince turns autumn’s bountiful fruits into perfect pickles and chutneys

SWEET & SOUR CHILLIED FIGS Always pick the best-quality dried fruit just as you would if you were buying fresh. Dried figs are often coated in cornflour (cornstarch) so if your figs look dusty and white, wash them well and allow them to drain before continuing with the recipe. I always serve these preserves with pâtés, but they also work well with cheese and meat pies.

Put the figs in a pan with the sugar, chillies and vinegar and warm gently, stirring until the sugar dissolves. Simmer the mixture gently for 3–5 minutes until the figs begin to soften. If the mixture is very dry, add more vinegar.

Allow the pickle to cool a little before potting into hot, sterilised jars, covering with vinegar-proof seals, and labelling. Allow the figs to mature for about four weeks before using them. Store them in a cold dark cupboard or larder, where they will keep for up to a year.

FILLS 2 MEDIUM JARS

500g dried figs, stems removed, finely sliced 85g dark muscovado sugar 2–3 dried chillies, finely chopped 300ml red wine vinegar, plus extra if necessary

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SWEET MUSTARD PICKLES I love these cucumber pickles, partly for the taste, but also for the ease of making, and the fact that they are ready to eat within a couple of days. Store them in the fridge and enjoy them with cheese on toast, burgers and cold meats – pretty much anything…

If you are using large cucumbers cut them in half lengthways and, using a teaspoon, scoop out the seeds. Cut the cucumbers into fine slices. Take the seeds from the pepper and cut the flesh into fine slices. Peel, halve and finely slice the onion. Slice the chilli.

2 large or 4–6 small cucumbers 1 red pepper 1 large red onion 1–2 fresh green chillies, or to taste

Arrange the vegetables in a shallow bowl and scatter on the salt.

Leave overnight. The following morning, drain and wash the vegetables, spreading them on clean tea towels to drain and dry.

55g salt

In a pestle and mortar, crush the fennel and celery seeds, along with the mustard and dried dill. Have ready your hot sterilised jars. In a large saucepan mix the vinegar, sugar and crushed spices. Bring this mixture to the boil and simmer for 5 minutes. Add the vegetables and cook at a full boil for 1 minute only. Remove the vegetables with a slotted spoon and pack them into the sterilised jars. Pour over the hot pickling liquid and seal and label.

1 teaspoon dry mustard powder

Store in a cold dark place for up to three months. Once opened, store the pickles in the fridge.

Always use a clean spoon to serve pickles, it’s easy to contaminate the jar if you double-dip with your fork!

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1 teaspoon each of fennel and celery seeds

1 teaspoon dried dill 500ml distilled vinegar 150g white sugar

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CHRISTMAS CRANBERRY CHUTNEY Whilst you don’t have to save this chutney to eat at Christmas, its lovely deep red colour, fragrant spicing and rich taste make it the perfect relish to serve with leftover cold meats like turkey and ham.

I use white sugar for this to keep the colour bright, but light muscovado would also work well.

Begin by placing the fruits, onions, garlic and chillies in a large stainless-steel saucepan and adding the vinegar. Place on a medium heat and bring the mixture to the boil. Cover loosely with a lid and simmer until everything is very soft – about 40 minutes.

Using a pestle and mortar, crush the spices, salt and pepper together until finely ground.

Add these and the sugar to the pan and stir until the sugar has dissolved. Now, with the lid removed, continue to cook the chutney until thick – a further 30 minutes. Stir often and keep a close eye on the pot as, once the sugar is in the mixture, it has a tendency to stick and burn.

Pot into clean sterilised jars, top with vinegar-proof lids and seal.

Label and store in a cool dark place for six to nine months.

FILLS 3 MEDIUM JARS

300g cranberries 350g cooking apples (peeled, cored weight) 200g stoned dates, chopped 200g chopped red onions (peeled weight) 6 plump garlic cloves, peeled and chopped 1–2 fresh red chillies, chopped 300ml wine vinegar (red or white) 150g sugar SPICE BLEND 1 whole blade of mace 1 teaspoon allspice berries 1 teaspoon coarse sea salt ½ teaspoon ground black pepper

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GREEN TOMATO CHUTNEY At the end of summer, I always seem to have a crop of recalcitrant tomatoes which simply refuse to ripen. In the past, I have left them on the vines, hoping that the late autumn sun will work wonders, but they simply wither and perish. So now I make this chutney. The tamarind is optional; I had some in the cupboard and liked its sour taste. Serve with the usual suspects: cheese, cold meats and pâtés.

Blitz the tomatoes and onions in a food processor until roughly medium chopped. You don’t want a purée, but again the pieces don’t want to be too big.

Peel and crush the garlic. Chop the chillies, first removing the seeds if you want a milder heat. Crush the fennel and celery seeds together in a pestle and mortar until quite fine. Place everything into a large saucepan and, stirring from time to time, bring to the boil. Turn the heat down to a simmer and cook the chutney until it is thick, stirring whenever you pass the pan. This will take about 20–30 minutes, depending on how juicy your tomatoes were. Pot into clean sterilised jars, top with vinegar-proof lids and seal. Label and store in a cool dark place for six to nine months.

Recipes from Preserves, Pickles & Cures by Thane Prince, published

by Pavilion and available from all good booksellers, RRP £16.99.

Photography by Diana Miller.

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FILLS 4 MEDIUM JARS

600g green tomatoes, roughly chopped 350g onions, peeled and roughly chopped 4 plump garlic cloves 1–2 hot red chillies 1⁄2 teaspoon each of fennel seeds and celery seeds 200g soft brown sugar 300ml cider or wine vinegar 1 dessertspoon salt 55g tamarind paste (optional)

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SEASON’S BEST

ONIONS

A lovely seasonal soup featuring fresh onions and Fountains Gold Cheddar from the Wensleydale Creamery

We’re so accustomed to having onions all year round that it’s easy to forget what a huge difference it makes to a recipe when you use succulent, newly dug ones.

Fresh onions can transform a simple rustic soup into a culinary delight, so this autumn be sure to use them to make this classic soup.

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Fountains Gold Cheese and Onion Soup SERVES 4 4 fresh onions, peeled and finely chopped a large knob of butter 500ml water or light vegetable stock 500ml full-fat milk a sprig of fresh thyme two generous handfuls of Wensleydale Fountains Gold Cheddar, grated 4 slices of buttered wholemeal toast sea salt and freshly ground black pepper

Put the chopped onions in a large saucepan with the butter and fry gently until the onions are golden and very tender, stirring occasionally to prevent them sticking. Don’t rush this part of the process, you don’t want to burn the onions.

Add the water or stock, milk and thyme. Bring to the boil and simmer gently for 10 to 15 minutes. Season to taste with salt, pepper and a pinch of nutmeg.

Place a slice of buttered toast in the bottom of each of four heated soup plates or bowls. Top each slice of toast with the Cheddar. Ladle the hot soup over the top, and sprinkle each bowlful with a garnish of chopped spring onions.

Serve immediately.

a pinch of grated nutmeg 2 spring onions, finely chopped (to garnish, optional)

ABOUT THE WENSLEYDALE CREAMERY The Wensleydale Creamery in Hawes is famous the world over as the home of Yorkshire Wensleydale cheese, which achieved European Protected Geographical Indication (PGI) status in December 2013. This means that Yorkshire Wensleydale cheese is the only one actually made in Wensleydale itself – if it doesn’t say ‘Yorkshire Wensleydale’ it’s not from Wensleydale!

For more information about The Wensleydale Creamery and their Visitor Centre – plus more inspirational cheese recipes – visit www.wensleydale.co.uk.

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relaxed dining in the yorkshire dales

Situated in the picturesque market town of Leyburn Thirteen offers good, honest food using the very best of locally sourced produce together with a great selection of superb wines.

A great place to meet friends and family for a lazy lunch or a relaxed dinner.

for reservations T: 01969 622951 E: table@thirteenatleyburn.co.uk www.thirteenatleyburn.co.uk

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Where do you most enjoy dining out?

For a romantic dinner, I would go for The Blue Lion in East Witton. For a family lunch, The Wensleydale Heifer. The food is fantastic at both.

What would be your idea of a great Yorkshire day out?

MY YORKSHIRE

TOM ORDEPOWLETT

Manager of Bolton Castle and heir apparent to Baron Bolton Can you tell us a bit about yourself?

I was born in 1979, and grew up in Wensleydale. At thirteen I went to school in Shropshire, after which I spent time travelling, mainly in southern Africa. In 2000 I joined the Army, and for the next seven years I served around the world – Germany, Kuwait, Iraq, Kenya, South Africa, Italy, China, Mongolia and Central America amongst other places. In 2007 I returned home and took over Bolton Castle. I married Katie in 2008 and we now have four children, Hector, Flora, Cressida and Rufus.

If you couldn’t live in Yorkshire, where would you go?

I would move to the Alps, then spend 50 weeks a year on holiday here in Yorkshire!

A morning spent walking and playing in streams on the moors with my wife and children, followed by a picnic lunch or barbecue. I would spend the afternoon doing something a bit more solitary and peaceful, such as fishing, watching birds or wandering with a dog and gun.

Which is your favourite town in Yorkshire?

It has to be Leyburn. It’s very close, and has everything I ever need to buy. Campbells is amazing for food and wine, and Gilsan Sports has everything you might want for the outdoors.

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What is your favourite local food or drink?

A pint of Theakstons definitely wins hands down at the moment, but I am involved with a project to start a Yorkshire whisky distillery, so hopefully that will be a contender in a few years.

Northern farmers are widely regarded as the best stockmen and produce the best meats – lamb from the Dales, for example.

There’s a pig farmer near Skipton who produces the best Old Spot pork I have ever tasted, and one can always find fantastic beef.

Kev the butcher in Campbells is always ready to give advice, and he gets it right every time.

Do you have a Yorkshire hero?

Historically it would be William Wilberforce or James Cook, but there are plenty of current ones too. All the Yorkshire athletes who did so well in the Olympics, and people like Sir Gary Verity who do such a great job of ‘flying the flag’ for the county. And then there are the gamekeepers and farmers whose sensitive management over the centuries has preserved the countryside and the diversity of wildlife we all enjoy so much.

I think that Yorkshire produces a disproportionate number of fantastic people.

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And a Yorkshire view?

Either watching salmon jumping at Redmire Falls in autumn or being up on the moors in August, where you can see the chimneys at Redcar in the east and the last hills before the sea to the west.

What’s the best thing about living here?

The people and the countryside.

I think that each is shaped by the other.

And what do you count as your greatest achievement?

Having four amazing children – although my wife deserves most of the credit for them! I’m very proud of them all, though.

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escaping the everyday Fountains Abbey & Studley Royal

Š National Trust Images/Chris Lacey. Registered Charity Number 205846.

Stroll through the water garden in its autumn splendour, get your walking boots on to join us for a deer watch, and see the abbey all aglow at Fountains by Floodlight.

Members and under 5s go free

01765 608888 nationaltrust.org.uk/fountainsabbey

National Trust Inspiration

l

Craftsmanship

l

Heritage

THE ANTIQUES & FINE ART FAIR

AT HAREWOOD

TRADITIONAL HOUSEKEEPER

required to head team at Aske Hall.

Experience essential.

Accommodation available.

Approximately 20-25 hours a week.

Occasional weekends.

Non smoker. Driver.

Please contact: mandy@aske.co.uk

01748 822000

with CV or for more information.

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11 - 13 SEPTEMBER 2015 Friday 11.00 - 6.00 Saturday 10.30 - 6.00 Sunday 10.30 - 5.00

THE MARQUEE HAREWOOD HOUSE NR LEEDS LS17 9LQ

supported by 01797 252030 www.harewoodfair.com

AUCTION ROOM HIGHLIGHTS

Prize Lot The Lot

“T

he Linthorpe Art Pottery only lasted a short while – from 1879 to 1889 – but what they achieved in ten years was quite inspirational,” says Diane Sinnott, Designer Decorative Art & Modern Design Specialist at Tennants Christopher Dresser Auctioneers in Leyburn. “The Pottery is renowned for its novel shapes, complex experimental glazes, and its association with one of the Date foremost designers of the era, Dr Christopher Dresser.

Circa 1885 “Dresser gave a lecture in Darlington in 1874, and local businessman John Harrison was clearly impressed with his ideas. Encouraged by Size Dresser, Harrison established an art pottery on the site of the Sun 19cm high Brickworks at Linthorpe in Middlesbrough. Dresser was Art Director until 1882, although the factory continued using his designs after he left.

Auction estimate “The venture, whose aim was to reduce unemployment £150 to £200 in the area, was never a profitable one. The local red clay, whilst ideal for bricks, proved unsuitable for For sale at fine ceramic work, and the pair ended up importing Tennants Auctioneers, clay from Cornwall. Dresser’s insistence on giving the Leyburn post of factory manager to Henry Tooth, a man with Antiques and no previous experience Interiors Sale, of pottery manufacture, 28th November 2015 probably didn’t help matters. The pottery Contact closed when John Harrison tennants.co.uk went bankrupt in 1889 due to the 01969 623780 collapse of the Onward Building Society.

“This striking ewer is part of an important collection of Linthorpe ceramics coming up for sale at Tennants in November. Its bold design is typical of Dresser’s work. He travelled through Japan prior to starting work at Linthorpe, and as well as absorbing Oriental influences he incorporated ideas from Aztec, Egyptian and Medieval pottery into his remarkably modernlooking work.”

A Linthorpe Art Pottery Ewer

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Express teeth whitening only £35 Botox and fillers from only £99 Implants to replace missing teeth Affordable treatments in 5­star surroundings Invisalign® clear braces and Quick Straight TeethTM

Call our friendly team on 01609 761377 or e­mail hello@lovingyoursmile.co.uk to book your free consultation

www.lovingyoursmile.co.uk • 48 High Street, Northallerton DL7 8EQ 96

| Dales Life | AUTUMN 2015

No Place Like Holmes For a luxurious pampering in the heart of the picturesque town of Masham, make a bee-line for Jennifer Holmes Hair & Beauty – a brand new salon with a fantastic menu of top-range treatments to choose from. Owner Elizabeth Simms is a highly qualified beauty therapist, make-up artist and nail technician with a passion for holistic therapies and a commitment to customer satisfaction. In 2012 she opened her first salon in Masham – The Beauty Room – which she has now expanded and rebranded as Jennifer Holmes. The Salon has two smart treatment rooms, a spray-tan room, a sun-bed room and six hairdressing stations.

Indulgent treatments on offer include waxing, massage, manicures, pedicures and facials, with iconic brands such as Youngblood luxury mineral cosmetics, Vita Liberata sun care, HD Brows and Jessica nail care products. To find out more visit jenniferholmes.co.uk

beauty file

HD Ready?

by Liz Hanson

Play Time October sees the launch of Crème de la Mer’s Renewal Oil. This multitasking oil can be used in an endless number of ways. A nourishing blend of aromatic oils, it melts into the skin infusing it with a natural glow.

Suitable for hair, face and body, and it can also be mixed freely with other products. Available at John Lewis, York or Cremedelamer.co.uk

Your eyebrows have a crucial impact on the look of your face, so it’s no wonder that HD Brows’ unique treatments for creating immaculately groomed, high-definition eyebrows have gained an enthusiastic celebrity following. Some other eyebrow treatments are based on the assumption that one shape fits all, but HD Brows train their stylists to systematically assess face shape and colouring before deploying a clever array of techniques to create a bespoke brow tailored exclusively to each individual client. Expect a truly remarkable transformation! HD Brows also have their own exclusive make-up range . You can experience HD Brows for yourself at Blink Beauty, Northallerton, 01609 779390, blinkbeauty.co.uk AUTUMN 2015 | Dales Life |

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Wood Cut There can’t be many hair salons set in such tranquil and beautiful surroundings as Saks at Sedbury Hall. Less than a mile west of Scotch Corner along the A66, Saks is nestled in the lush woodland of the secluded 300acre Sedbury Estate.

The building that Saks occupies is as impressive as the views you’ll enjoy on the winding, dappled lane that leads down to it: a sympathetically renovated Grade-II-listed building that was originally designed by celebrated Georgian architect John Carr for King Charles II to stable his racehorses in.

With a team of five highly trained Saks stylists ready to work their magic on your hair, it’s an ideal place to relax and let yourself be pampered. Tempted?

Visit saks.co.uk//88/Richmond/ now and pick up a voucher that will give you a £10 discount on your first visit.

beauty file

by Liz Hanson

GOING STRAIGHT If your teeth aren’t as even and nicely aligned as you would wish, you might be pleasantly surprised to discover how easily the problem can be sorted out, thanks to recent improvements in dental technology.

Hampsteads in Northallerton (www. lovingyoursmile.co.uk) offer several of these advanced treatments, including affordable, discreet teeth-straightening with Fast Braces®, Quick Straight Teeth™ and Invisalign® Clear Braces. Using these treatment techniques, crooked, gappy or overlapping teeth can be moved gently into line, leaving you with the perfect smile you always wanted. Interested in finding out more? Hampsteads are offering ‘Smile Consultations’ free of charge – call 01609 761377 to book.

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Red Alert

The new Joli Rouge lipstick range from Clarins promises richtextured, long-lasting, luminous colour and six hours of continuous moisturising for softer, smoother and fullerlooking lips. Add to that Clarins’ signature lipstick fragrance and a smart elliptical gold case and you’ve got a definite autumn must-have.

Perfect Fit With practices in Masham and Middleham, Health Fusion aims to provide a one-stop solution to help clients stay fit and active. The team offers a combination of services that reflect both conventional western medicine, such as physiotherapy, counselling and dietetics, and eastern medicine, such as acupuncture and reflexology.

Health Fusion has developed from the long-established Leyburn Physiotherapy Practice, newly expanded to incorporate a range of additional services. Therapists pride themselves on resolving clients’ ailments speedily – in most cases in four treatment sessions or fewer.

Both practices have free parking and level access. The Masham practice has a room used for Tai Chi and Dru Yoga classes, with further classes – including baby massage and Pilates – in the pipeline. For the latest news visit healthfusion.co.uk

NOW OPEN IN MASHAM Special offers for Dales Life readers Elizabeth’s offer: 25% off LVL lashes or HD Brows

Megan’s offer: £80 off Great Lengths luxury hair extensions

Sarah’s offer: £10 off any colouring service

Offers available until 17th November 2015

JOBS AVAILABLE

We offer chairs to rent in the salon for self-employed hairdressers.

This gives you a unique opportunity for new exposure and resources.

Part-time and full-time available.

Contact us

6 Park Street, Masham, HG4 4HN www.jenniferholmes.co.uk | info@jenniferholmes.co.uk | 01765 688470 AUTUMN 2015 | Dales Life |

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Dreams Come True AT S W I N TO N PA R K

Celebrate in Style with our All-Inclusive Wedding Package

To celebrate the 125th Anniversary of Swinton Park we have created two fantastic all-inclusive wedding packages for selected dates in 2015 and 2016. Choose from either a one-night or two-night exclusive use package for up to 60 residential guests inclusive of civil ceremony, reception drink, three-course wedding breakfast with wine and an evening event – as well as the stunning castle backdrop and 200 acres of glorious parkland for incredible photographs.

From £6,500(Price based on 30 double rooms included in the total package rate being resold to your guests at £200 per room) To find out more please call 01765 680672 or email weddings@swintonpark.com Swinton Park, Masham, Ripon, North Yorkshire HG4 4JH • www.swintonpark.com

The best of British and International contemporary designer jewellery Enameller, jeweller and goldsmith Bespoke design service and commissions Jewellery gallery and in-house workshop Contemporary textiles and accessories Newsteads • High Street • Leyburn North Yorkshire • DL8 5AQ Opening hours, Mon 10.00am - 4.00pm, Thurs, Fri & Sat 10.00am - 5.00pm.

T: 01969 368006 • info@emmasedman.co.uk emmasedman.co.uk 100 | Dales Life | AUTUMN 2015

To book space in the Winter issue contact Sue Gillman Telephone: 01904 629295 Mobile: 07970 739119 email: sue@daleslife.com www.daleslife.com

September offers

for Dales Life readers Indian Head Massage now available with Amelia Enjoy this ancient Indian ritual whilst your feet are soaked and gently exfoliated. ÂŁ20.00

Manicure and Pedicure 30 - 32 Malpas Road Northallerton, N. Yorkshire DL7 8TB 01609 779390 www.blinkbeauty.co.uk

Gatsby’s hairdressing

book a manicure or pedicure with Hayley and get the second one for half price!

Offers only available for the month of September.

New Jersey, for everyone who loves to knit.

01677 426943

Autumn Offer

20% discount for new clients 9a Market Place, Bedale

Visit our beautiful shop in Bedale.

38 Market Place, Bedale, DL8 1EQ. 01677 427746 www.newjerseywools.co.uk

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PHYSIOTHERAPY Neurological Rehab Pain Management Sports Therapy Therapeutic Massage Physiotherapy

COMPLEMENTARY THERAPY Acupuncture Clinical Hypnotherapy Reflexology Aromatherapy

CLASSES/TRAINING Dru Yoga Tai Chi Manual Handling Training Hot Flush Clinics Baby Massage

Formerly Leyburn Physiotherapy Practice

Masham: 01765 689556 healthfusion@btconnect.com www.healthfusion.co.uk Middleham: 01969 623354 leyburnphysio@btconnect.com www.leyburnphysio.co.uk

The core values of HealthFusion are to be dynamic and proactive. We focus on each individual’s needs, offering a personal level of care whilst providing a first-class service. We diagnose, treat and educate, helping many diverse conditions.

Do you have pain?

Back pain Headaches Neck pain Frozen shoulder Sports injuries Pregnancy issues Stress relief Osteopathy - Acupuncture - Massage www.bedaleosteopaths.co.uk

01677 425858

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Collect your copy of Dales Life from: Campbells of Leyburn Milners of Leyburn The Co-Op Masham The Black Sheep Masham CB Furnishings Northallerton Hampsteads Northallerton The Mulberry Bush Hawes New Jersey Bedale Telephone: 01904 629295 email: sue@daleslife.com www.daleslife.com

LUXURY LINEN HIRE AND LAUNDRY SERVICE FOR THE DALES We are the premier rental service for luxury bed and bath linen in the Dales.

We specialise in holiday cottages, guest houses and hotels. We can take responsibility for your stock levels and ensure there are no stock turnover penalties.

See our new web site for further details.

THE WHITE BEDDING CO. LTD. Unit 4, Leyburn Business Park, Leyburn, North Yorkshire DL8 5QA julie@thewhitebeddingco.com

www.thewhitebeddingco.com

01969 623699

Own a holiday cottage in Yorkshire?

Isn’t it time for you to go Gorgeous‌ In an increasingly competitive market, you need an Agent that will stand out from the crowd. Based exclusively in Yorkshire and focusing on only the very best self-catering this region has to offer, Gorgeous Cottages is an Agent unlike any other.

gorgeouscottages.com info@gorgeouscottages.com

call 08447 366276 for more information

Competitive rates, a passion for Yorkshire, superb occupancy levels and fantastic repeat booking rates - just a few of the things our owners love about us. Visit our website to find out more.

AUTUMN 2015 | Dales Life | 103

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 branches in Boroughbridge, Northallerton, Skipton, Helmsley and Stokesley RETAlL AGENTS FOR ATOL HOLDERS - ABTA L8041

Kiplin Hall JACOBEAN HOUSE

Country Seat of Founder of Maryland, USA

“A truly wonderful attraction”

House, Gardens and Tea Room

Open Sunday – Wednesday 10am – 5pm (NB house from 2pm)

Kiplin Hall, nr. Scorton, Richmond, DL10 6AT Tel: 01748 818178 www.kiplinhall.co.uk

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ction u r t s n i e t a v i r P r and guiding fo

s, l il k s g in k l a w l il h paddle sport and nordic walking Come and explore

with us!

Enjoy a day out in and around the beautiful Yorkshire Dales & Moors. From guided walks, navigation classes and canoe training to our paddle & picnic.

www.rivermountainexperience.com Tel: 01677 426112

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AUTUMN 2015

Dales Diary NEWBY HALL

SWINTON PARK

near Ripon 01423 322583, option 3 newbyhall.com

Masham 01765 680900 www.swintonpark.com

The Newby Hall Dollshouse Collection

Wine Appreciation Lunches

Daily except Mondays until 27th September, 11am-5:30pm Newby Hall is now the permanent home of one of the finest collections of dollshouses and miniatures in the world. Brought together over the course of 40 years by Caroline Hamilton and Jane Fiddick it includes gorgeously detailed replicas of Victorian shops, rustic family homes, architectural classics and even a yuppie bachelor pad. Free to visit with a gardens admission ticket.

19th September and 28th November An informal tasting of selected wines, followed by a two-course lunch. £40 per person.

Guest Chef Tables – Watch a Celebrity Chef in Action 3rd October: John Campbell and Peter Eaton, Two Michelin stars. Chat to a celebrity chef as they prepare a signature tasting menu for you. £95 per person.

Autumn Cookery Classes – Seasonal Highlights 4th October: The Ultimate Sunday Lunch (half day) 16th October: French Cuisine – Gascony (full day) 6th November: Game Cookery (half day) Try new recipes and techniques with chef Stephen Bulmer. From £40 per person.

Wild About Food - Foraging Course

Apple Day and Season Close Sunday 27th September, 11am to 4pm Newby concludes its 2015 opening season in style with a celebration of everything applerelated. The fun will include orchard tours, pressings and tastings of apple juices and ciders, exciting craft activities for younger visitors, and Newby’s much-loved annual apple-throwing championship.

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15th October Join expert forager Chris Bax and chef Steve Bulmer finding wild ingredients and creating a gourmet lunch with them. £120 per person.

Children’s and Teens’ Cookery Courses 26th, 27th and 28th October: Children’s half days 29th and 30th October: Teenagers’ (15+ years) full days Have fun in the kitchen, learning important life skills. From £50.

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AUTUMN 2015

FOUNTAINS ABBEY & STUDLEY ROYAL near Ripon 01765 608888 nationaltrust.org.uk/fountains-abbey

KIPLIN HALL near Scorton, Richmond 01748 818178 kiplinhall.co.uk

Folly!

Until Sunday 29th November, 10am–5pm The follies in the water garden have been transformed from their original use by some of the country’s most inventive artists and designers, plenty of surprises to fire your imagination!

Fountains by Floodlight Saturdays 3rd, 10th, 17th, 24th and 31st October, 5pm–9pm (last entry 8pm) Experience something special as you explore the illuminated ruins of Fountains Abbey. Warm up with a hot pulled pork sandwich, listen to a live choral performance or join an evening guided tour. Half-price admission.

October half-term fun: Leaf Crowns Saturday 24th October to Sunday 1st November, 11am–3pm Be king or queen of the trees and make a majestic leaf crown to take home. Get creative in the workshop to make your own leaves, or find fallen leaves on the estate to create your royal headgear.

Bug Box Making Tuesday 27th to Thursday 29th October, 10am, 11am, 1pm and 2pm Our creepy crawly friends are looking for somewhere to bed down for winter, so come and make a wooden bug box for your garden. £5 per box. Booking essential, 01765 643189.

Den Building Tuesday 27th to Thursday 29th October, 10am, 11am, 1pm and 2pm Use branches and leaves to make the biggest den you’ve ever seen! Booking essential, 01765 643189.

Deer Rut Walk Wednesday 28th October, 2pm to 3.30pm Take a guided walk through our deer park to experience the spectacular sights and sounds of stags and bucks locking antlers.

Meet at the Visitor Centre.

Planning a Herbaceous Border Thursday 17th September, 10am–3pm Head Gardener Chris Baker explains how to create the perfect border. In the Hall, with a look around the gardens. Please bring a packed lunch. £15, including morning coffee (maximum 25).

Music through the Ages by Candlelight Friday 9th October, 7pm-9.30pm A candlelit promenade concert. Stroll through the Hall and hear music from the 17th to the 20th centuries. Includes The Mowbray String Quartet playing Mozart and Haydn, plus some more modern arrangements! £6, no booking required.

Supper of the Centuries in the Tea Room

Witches and Wizards Sunday 25th to Wednesday 28th October, Gardens from 10am, Hall from 2pm. Closes 5pm Hall and gardens open as usual, plus children’s Halloween activities. Dress up, come and play! Halloween fun, trails and more in the Hall and Gardens.

Torchlight Ghost Tours Thursday 29th and Friday 30th October, 6pm and 8pm Guided by our ‘Victorian’ housekeeper, who recounts tales of the unexpected and unexplained. Adult £10, Child £7 (8-16 years old, and not TOO sensitive please!). Maximum 25 per tour.

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AUTUMN 2015

YORKSHIRE DALES MILLENNIUM TRUST www.ydmt.org/get-involved YDMT Salmon Walk Wednesday 14th October 2015 and Thursday 22nd October, 10am Join us for a scenic 5-mile walk around Stainforth, near Settle, including a visit to Stainforth Foss, where we may be lucky enough to catch a glimpse of the salmon leaping up the waterfalls as they head upstream to spawn. Booking essential, call 015242 51002. No charge, although we suggest a donation in the region of £15.00 per person to support our vital work across the Dales.

THE HAREWOOD ANTIQUES AND FINE ART FAIR Harewood House, near Leeds 01797 252030 harewoodfair.com Friday 11th September, Friday 11am–6pm Saturday 12th September,10.30am–6pm Sunday 13th September, 10.30am–5pm An unmissable event for interior designers and collectors, the fourth annual Antiques and Fine Art Fair at Harewood sees a selection of top-calibre dealers offering an exciting array of fine art and antiques for sale.

YDMT Fungal Foray Wednesday 28th October, 10am-3pm Join Archie McAdam and Jane Rusworth for a morning foray and afternoon indoor workshop to identify specimens. Moderate to easy walk depending on the fungi at the time. Please bring a packed lunch. Meet at Settle swimming pool, Settle, BD24 0BU. Adults £2, children £2. Booking not required, but for more information call 01729 825997.

These will include silver, antiquities, jewellery and watches, fine paintings, clocks and barometers, glassware, traditional and country furniture, books, English and Continental ceramics, contemporary and 19th century sculpture, objets d’art and much more.

Tickets £5 each, on the door or in advance.

Antiques Fair ticket holders will have the added advantage of access to Harewood’s grounds and ‘below stairs’, as well as a special price offer on tickets to visit the house’s state rooms and current exhibitions.

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AUTUMN 2015

SAKS CHARITY EVENING Saks at Sedbury Hall near Richmond, DL10 5LQ 01748 850101 saks.co.uk/88/Richmond Saturday 19th September, 5pm-7pm Join us for a sale of designer children’s wear, with brands including ilovegorgeous, Boss, Ugg, D&G, Ralph Lauren and many more. 25% of all sales will be donated to The Eve Appeal, a registered UK charity dedicated to raising funds for research into women’s cancers.

MASHAM SHEEP FAIR Masham, near Ripon www.mashamsheepfair.com

HARROGATE AUTUMN FLOWER SHOW Great Yorkshire Showground 01423 546157 www.flowershow.org.uk Friday 18th September to Sunday 20th September, 9.30am to 5.30pm (4.30pm Sunday).

Tickets £14.50 if booked before 8th September (Sunday £13), or £17 on the gate (Sunday £15.50). Under 16s free with an adult.

Stroll along Inspiration Street for ideas on making the most of small garden spaces, and visit the new Plant Pavilion where nearly 100 nursery displays will compete for a Showstopper Award.

It’s the show’s 40th autumn event this year, an anniversary marked by the launch of a new sweet pea variety and specially themed floral art, plus a new range of activities that include woodland foraging and preserve-making.

Saturday 26th and Sunday 27th September, from 10am Two days of sheepy fun and entertainment in one of the finest market squares in England!

There’s an action-packed programme on both Saturday and Sunday, with events including a sheep show, sheep racing, craft market, Bishop Blaize procession, fleece stalls, wool competition, sheepdog demonstrations, handbell ringers, morris dancers, art exhibition and tours of Theakstons and Black Sheep breweries, as well as an Old Time Children’s Fair.

All proceeds from the Sheep Fair will go to Yorkshire Charities.

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Our popular giant vegetable competition continues to grow, and as well as the big beasts there will be plenty of pristine beauties in two exhibition shows for fruit and veg.

Other highlights include a packed programme of demonstrations, great garden shopping and specialist regional foods.

A nursery at the heart of the community

Sing and Sign Affiliate Nursery

Ofsted Outstanding June2015 A warm welcome awaits you at Incy Wincy’s Nursery • Fully qualified staff team • • Enchanted journey for babies and children aged 0-5 years •

• Maze of beautiful gardens which boast mud kitchen, electric greenhouse, sensory garden, raised beds and wooden adventure play equipment • • Local suppliers used for our yummy menu • • Forest School, Makaton Signing, ECAT and Movement Play trained • • Attractive Listed building overlooking Bedale Park • • Fully inclusive - daily essentials provided •

www.incywincys.com Find us at: Amen House, North End, Bedale, North Yorkshire DL8 1XA tel: 01677 425550 e-mail: info@incywincys.com

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Hot Property I

f you want all the benefits of a family home in the countryside – but without the isolation that can sometimes be the downside of a rural property – then Kings Barn in Downholme could be the ideal property for you.

Downholme is a charming Dales hamlet, complete with its own cosy pub-restaurant, The Bolton Arms. It lies between Richmond (less than 3 miles away) and Leyburn (5 miles), so you can enjoy the tranquility of a rural lifestyle but still have access to everything you need – including highly-regarded schools – within just a few minutes’ drive.

Looking out across Swaledale, Kings Barn, like much of Downholme village, enjoys superb panoramic views. As the name suggests, the property is a former barn, recently renovated throughout to the highest standards by local builder Randall Orchard, who specialises in high-quality conversions of this kind.

There’s certainly no shortage of space inside, with three reception rooms, four double bedrooms and three bath/shower rooms, including an en-suite wet room to the master bedroom. The property strikes the perfect balance between traditional and contemporary, and it is packed with characterful features,

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including vaulted and beamed ceilings and an impressive glazed oak balustrade staircase leading up to the first floor. Outside you’ll find cobbled forecourt parking, south-facing side and rear gardens, and a lovely stone-flagged sun terrace.

If you’re looking to trade up from existing accommodation, Kings Barn offers the potential for a quick and easy move. Forget troublesome chains; part-exchange will be considered, so there’s no reason why you shouldn’t be proud owners of the property in time for a cosy Christmas. And with ground floor underfloor heating, plus a multi-fuel stove in the sitting room, it will definitely be a cosy one!

Kings Barn is available for ‘open house’ viewing from 11am to 1pm on Saturday 19th and Saturday 26th September. “Open house viewing is the ideal way to view this kind of property,” says Richard Bray of estate agents Austin Brooks.

“You can explore Kings Barn at your own pace, with absolutely no pressure. All that’s needed is to phone us in advance to register your interest and make an appointment.”

Kings Barn is currently for sale at a guide price of £445,000. For viewings and further information contact Austin Brooks, York, 01904 227992 or visit www.austinbrooks.co.uk.

AUSTIN BROOKS RT GE PA HAN ERED C EX NSID CO

Kings Barn, Downholme, Richmond

Price guide ÂŁ445,000

This stunning, new barn conversion has three reception rooms, four double bedrooms and three bath/shower rooms and is located in a desirable hamlet just 7 miles from Richmond and 5 miles from Leyburn. The property offers 2013sqft of versatile accommodation with attractive, limestone, fossil flooring, ground floor under-floor heating, natural oak doors and sills. Outside are gates to a cobbled forecourt, south facing side and rear gardens, a stone flagged sun terrace with wrought iron railing and a useful adjoining store.

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On the market

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

£395,000 The Gables, Healaugh Detached family house in half an acre with views across Swaledale. Entrance porch, hall, sitting room, lounge/dining room, sun room, kitchen/breakfast room, shower room/wc, 3 double bedrooms, en-suite, family bathroom/wc, garage, office/hobby room, parking, biomass wood pellet c/h, d/g.

Contact Norman F Brown 01969 622194 www.normanfbrown.co.uk

£260,000 4 Honey Pot Close, Whitton, Stockton Detached, three bedroom family home built within an exclusive development of ten houses, offering the very best of modern living in this countryside village. Entrance hall, WC, kitchen, lounge, three double bedrooms, family bathroom and en-suite.

Contact Austin Brooks 01904 227992 www.austinbrooks.co.uk

£235,000 Galloway Cottage, West Burton A well presented terraced cottage in this desirable Dales village. Entrance porch, hall, lounge/dining room, kitchen, 3 bedrooms, bathroom/wc, rear porch, garage, parking space for one car, south facing rear garden, electric heating, UPVC double glazing. No forward chain.

Contact Norman F Brown 01748 822473 www.normanfbrown.co.uk

£295,000 Birkbeck House, St Joseph’s Mews, Aysgarth Large, two double bedroom, tastefully converted mill on the river bank.

Ideal as a home/home business/lock-up second home. Large studio/ home office with cloaks/WC, lounge, kitchen, two double bedrooms, house bathroom, potential shower room and further storage room.

Contact Austin Brooks 01904 227992 www.austinbrooks.co.uk

£139,950 Crown Court, Leyburn A centrally located tucked away terraced cottage of character tastefully improved in recent years. Lounge, kitchen/diner, 2 bedrooms, bathroom/wc, electric heating, shared gravel courtyard.

Contact Norman F Brown 01969 622194 www.normanfbrown.co.uk

£399,950 4 The Willows, Stockton-on-Tees Individually designed, three double bedroom, family home located in leafy suburbs extending to around 2000 sq. ft. Entrance hallway, lounge, cloaks/WC, living room, kitchen, dinner and utility to the first floor. Master bedroom suite, two double bedrooms and a house bathroom.

Contact Austin Brooks 01904 227992 www.austinbrooks.co.uk

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AUSTIN BROOKS

Arkas Cottage, Constable Burton, Leyburn Offers over ÂŁ280,000 18th Century stone built three bedroom Grade II listed cottage in picturesque Constable Burton, within a conservation area overlooking the village green. The property retains many character features and has beautiful gardens. The accommodation comprises dining room, living room and kitchen to the ground floor. The first floor has three good sized bedrooms and family bathroom. Close to Leyburn, Bedale and the Yorkshire Dales. Open viewing in September - Please call to arrange.

01904 227992 | sales@austinbrooks.co.uk | www.austinbrooks.co.uk | Dales 2013 | Dales Life | Life1| 117

On the market

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

£575,0000 Windrush, Swineside, Leyburn Outstanding Dales country house with attached annexe. Spacious 5 bedroom accommodation. Detached granary with planning permission for ancillary accommodation. 3/4 Acre of gardens and garths. Panoramic views. Quiet hamlet location. EPC E. Viewing by appointment.

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

£475,000 Oak Tree Farm, West Witton, Leyburn A substantial traditional Dales farmhouse with spacious 6 Bedroom accommodation. Delightful walled gardens, outbuildings and garaging. Stunning position with views over countryside. EPC D. Lot 2 - two grass paddocks. Chain free. Viewing by appointment.

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

£365,000 Dales View, Leyburn An immaculate four double bedroom detached house. First class fixtures and fittings. Pleasant quiet cul-de-sac location. Large gardens with stream on a corner plot. Off-street parking and double garaging. EPC rating C. Viewing by appointment.

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

£325,000 Magpie Cottage, Middleham, Leyburn A first class four bedroom semi-detached country cottage. Beautifully presented. Situated in the centre of Middleham. Close to local amenities. EPC rating D. Viewing by appointment.

£1500 pcm Tom Gill House, Thoralby, Leyburn An outstanding barn conversion with four bedrooms to rent.

Gardens and garaging. Furnished or unfurnished. Bond and references required. Viewing by appointment.

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

£199,9500 Fell View, Hawes A charming and well presented spacious three bedroom cottage in the heart of Hawes. Delightful accommodation over three floors.

Views over the Dales. Superb market place location. EPC rating F. Viewing by appointment.

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

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

Selling a rural property?

If you are planning to sell your property come to the rural property specialists.

Our decades of experience, wealth of local knowledge and dedicated professional team are here to help you.

Contact our offices for a free market appraisal

Bedale Office

Leyburn Office

4 North End, Bedale, North Yorkshire DL8 1AB Tel: 01677 425950

Marwood House, Railway Street, Leyburn DL8 5AY Tel: 01969 622800

All our properties are listed at robinjessop.co.uk Follow us on twitter @robinjessop CHARTERED SURVEYORS, AUCTIONEERS, VALUERS, L AND & ESTATE AGENTS

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Produce your own electricity and earn money with solar pv panels • Reduce your electricity bill • Tax free return on your investment • Feed in tariff index-linked and guaranteed for 20 years • Use your local installer • No cold calling or salesmen

Domestic • Commercial • Agricultural

For further information please contact DDR Solar Ltd 01969 622 260 www.ddrsolar.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

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23/06/2014 17:57:01

Dales Life is seeking freelance journalists.

Please email sue@daleslife.com for further details Telephone: 01904 629295 Mobile: 07970 739119 email: sue@daleslife.com www.daleslife.com

Images courtesy of chequeredchicken.co.uk

LAWYERS IN LOCATIONS YOU LOVE T: 0800 160 10 10 E: info@coles-law.co.uk W: www.coles-law.co.uk Offices also in… York, Thirsk, Yarm, Guisborough, Market Weighton & Beverley

NORMAN F. BROWN

Beckstones, Reeth

A traditional detached house in a quiet location backing onto Dales countryside. Entrance hall, lounge/ dining room, conservatory, kitchen, cloakroom/wc, 3 bedrooms, en-suite shower, bathroom/wc, garage, ample parking, private rear garden backing onto countryside, night storage heating, double glazing.

NO FORWARD CHAIN. £360,000 Richmond Office

High Oxnop House, Gunnerside

Occupying an idyllic half acre Swaledale location with views across Oxnop Ghyll’s meadows. Current 4 star gold holiday let. Entrance porch, lounge, study, dining room, kitchen/breakfast room, utility room, shower room/ wc, 4 double bedrooms, first floor: bathroom/wc, shower room/wc. Parking, south facing garden and streamside garden, oil fired c/h, d/g. NO FORWARD CHAIN. £495,000 Richmond Office

CH NO AI N

CH NO AI N

CH NO AI N

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

Old Bank Cottage, Reeth

A well presented terraced cottage modernised in recent years. Handily placed for village amenities.

Current holiday let. Lounge, kitchen/dining room, 3 bedrooms, bathroom/wc, store room with loft above, oil fired central heating, double glazing. Contents available by separate negotiation.

NO FORWARD CHAIN. £205,000 Richmond Office

14 Queens Road, Richmond • 01748 822473 6 Bridge Street, Bedale • 01677 422282 25 Market Place, Leyburn • 01969 622194 AUTUMN 2015 | Dales Life | 121

TAKE YOUR HOME TO AN ENERGY EFFICIENT FUTURE with Bedale Plumbing & Heating Ltd established in 1970

• PANASONIC ACCREDITED INSTALLERS OF AIR SOURCE HEAT PUMPS • GRANT ACCREDITED INSTALLERS OF SPIRA WOOD PELLET BOILERS. • SOLAR THERMAL & SOLAR PV INSTALLATION. • FULL DESIGN AND INSTALLATION.

WE CAN ALSO PROVIDE: Under-floor heating systems.

Un-vented hot water and heating systems.

Multi-fuel Heatstore installation.

Oil storage tank replacements.

System upgrades.

Powerflushing.

Oil boiler replacements.

Natural gas & LPG boiler replacements.

Boiler service and repair.

Plumbing repairs.

Water mains replaced & repaired.

Landlords certificates.

BEDALE PLUMBING & HEATING LTD 12 Coronation Rd, Little Crakehall, Bedale, DL8 1HZ bedaleplumbingandheatingltd@hotmail.co.uk

bedaleplumbingandheatingltd.co.uk

01677 426063 • 07814 036057 122 | Dales Life |

Bathroom Suites Design and installation including all joinery, tiling and electrical works.

SWITCH ON TO Bedale Electrical Ltd Welcome to our sister company Bedale Electrical Ltd. We are a family-run business and we will be offering the same reliable service our customers have enjoyed for over 40 years. We are electrical contractors and engineers providing all your electrical needs for both domestic and commercial properties, our experienced team will provide the same friendly and high standard of work we are known for!

• ELECTRICAL INSTALLATION • TESTING & INSPECTION • FAULT FINDING • SECURITY • FIRE ALARMS & EMERGENCY LIGHTING • ELECTRICAL HEATING & CONTROLS • DATA & COMMUNICATION • PAT TESTING

BEDALE ELECTRICAL LTD

12 Coronation Rd, Little Crakehall, Bedale, DL8 1HZ

bedaleelectricalltd@outlook.com

01677 426063 • 07710 741874

| Dales Life | 123

Are you an older driver?

Dales Dogwash

The Groom Room Much more than just bathtime

THE COMPLETE DOG GROOMING SERVICE

Refreshing Your Skills If you have a licence to drive, and are fit to drive, keep driving!

Try not to become over-dependent on your partner’s driving because as traffic conditions change it can be very hard to take up driving again after several years off. It’s better to stay in practice on the roads you frequently use.

Refreshing your skills really can make all the difference to your confidence, building on your experience with driving tips, techniques and advice.

95 Alive are currently offering a free 1-hour refresher drive for drivers over 50 with an approved driving instructor. For more information email 95alive@northyorks.gov.uk, call 01609 798120, or visit our website www.roadwise.co.uk This offer is only available to North Yorkshire residents 124 | Dales Life | AUTUMN 2015

• Pick up and delivery available • Specialised hand stripping • Health checks

• One to one attention • Claw clipping • Garden for comfort breaks • Fully insured

Call Sandra Heeney

01969 623653 / 07596 234375 4 Hawthorne Close, Leyburn DL8 5SN sandra1313@talktalk.net

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

QUALITY HOME INSURANCE CAN’T BE RUSHED

Your local, inexgpetrriaenvecel dexpert award winn A personal travel service for all your holiday requirements

Because time spent on a real conversation allows us to appreciate the finer details.

Call 01765 604 254 for a quote or pop in NFU Mutual, Canalside House, 7 Charter Road, Ripon, North Yorkshire HG4 1AJ. ripon@nfumutual.co.uk

Contact Tracy Charlton for your next holiday on:

) ! :

01748 822540 / 07795 522429 tracy@designertravel.co.uk designertravel.co.uk/tracycharlton Tracy at Designer Travel

ABTA No. L318X

Designer Travel is a division of Hays Travel Ltd., 25 Vine Place, Sunderland, Tyne &Wear.

Company Reg. No. 1990682

NFU Mutual is The National Farmers Union Mutual Insurance Society Limited (No. 111982). Registered in England. Registered Office: Tiddington Road, Stratford upon Avon, Warwickshire CV37 7BJ. Authorised by the Prudential Regulation Authority and regulated by the Financial Conduct Authority and the Prudential Regulation Authority. A member of the Association of British Insurers. For security and training purposes, telephone calls may be recorded and monitored.

AUTUMN 2015 | Dales Life | 125

Collect your copy of Dales Life from: Campbells of Leyburn Milners of Leyburn The Co-Op Masham The Black Sheep Masham CB Furnishings Northallerton Hampsteads Northallerton The Mulberry Bush Hawes New Jersey Bedale Telephone: 01904 629295 email: sue@daleslife.com www.daleslife.com 126 | Dales Life | AUTUMN 2015

Premiere Care

North East Ltd.

We are a Leyburn-based agency offering high quality care services to our Clients.

Our experienced team supports the various needs of vulnerable people to remain as independent as possible in their home. We provide hourly, day/night and live-in-care.

Testimonial

’Exceedingly high quality ladies, honest, caring and totally trustworthy’ Premiere Care has been awarded by the CQC the highest possible rating on their last inspection in 2009 which confirms the quality of service that we supply.

For an information pack please contact: Premiere Care (NE) Ltd Thornborough Hall, Leyburn DL8 5AB 01969 622 499 www.premiere-care.co.uk

Hillcrest Care Home Dedicated to quality care • Established owners • Experienced management team • Low staff turnover • Pleasant surroundings • Nutritional, attractive home cooked quality meals • Care available - long stay, day care, respite (dependent upon availability)

Hillcrest has a warm and welcoming atmosphere. It enjoys an enviable reputation within the community and is totally compliant with CQC. To experience the Home and the expertise of the local management team, why not call in and view for yourself the level of care being offered to the Residents.

Call Hillcrest’s manager Nicola Cooper to arrange a visit at a time to suit you on 01748 834444 or email hillcrest@sirtin.com

Hillcrest, Byng Road, Catterick Garrison, North Yorkshire, DL9 4DW | Dales Life | 127

128 | Dales Life |

TO DINE FOR Great places to eat and stay in the beautiful Yorkshire Dales.

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

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

THE CORNER CUPBOARD The Corner Cupboard at Birdforth, near Easingwold, is a licensed day-time restaurant serving mouthwatering scones and tea cakes, light lunches and more substantial meals, all home-made using top-quality local produce.

Peak lunch times can be busy, so advance booking is advisable. Having eaten your fill, there’s the added bonus of a charming shop carrying a beguiling selection of gifts, jewellery and home furnishings.

T: 01845 501495 thecornercupboard.co.uk

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 boutique-style ensuite double bedrooms for overnight guests.

T: 01969 622206 sandpiperinn.co.uk

HENDERSONS BAR & RESTAURANT Set in the idyllic riverside surroundings of Westholme Estate in Bishopdale, Hendersons is a bright, stylish, relaxed bar and bistro-style restaurant with a contemporary feel. Our talented chef has created a mouthwatering seasonal menu using fresh local and seasonal produce. The restaurant is open all day for lunch, light bites and beverages. Dinner 5.30pm to 8.45pm every day except Tuesday. Sunday lunch 12–4pm.

T: 01969 663268 westholme-estate.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 wellstocked Sheepy Shop. It offers a ‘ewe-nique’ venue for corporate entertaining, product launches, parties and weddings.

T: 01765 680101 blacksheepbrewery.com

AUTUMN 2015 | Dales Life | 129

THE BURGOYNE HOTEL Overlooking Reeth village green, The Burgoyne Hotel is a luxurious home-from-home set in an elegant Georgian mansion. It has eight spacious and beautifully appointed rooms — the panoramic views from some of them have to be seen to be believed. There’s an emphasis on friendly service and fine food, with generous breakfasts and a four-course dinner menu focusing on fresh local produce sourced from the Dales and the Yorkshire coast.

T: 01748 884292 theburgoyne.co.uk

FAIRHURSTS BISTRO Fairhursts Bistro is one of the most exciting eating and drinking places to open recently in Wensleydale. Situated in Middleham Key Centre, it has an intimate, relaxed atmosphere and a rustic yet modern interior.

It offers a unique interpretation of classic dishes, using local produce where possible, and its themed nights feature cuisines from all over the world. There is private access from the car park, and the bistro is open Thursday– Saturday evenings. Middleham Key Centre, Park Lane, Middleham, DL8 4RA

T: 01969 624668 fairhursts.co.uk

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 Thursdays, 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

130 | Dales Life | AUTUMN 2015

STONE HOUSE HOTEL Stone House Hotel is an elegant country residence just a short drive from the bustling market town of Hawes. With its cosy bar, library-cum-billiard room and panelled Oak Room, Stone House is the perfect place to relax.

Enjoy delicious, locally sourced traditional food from breakfast through to dinner, and choose from an extensive list of fine wines. There are three spacious, romantic four-poster suites, and five ground-floor conservatory bedrooms opening directly onto the lawns.

T: 01969 667571 stonehousehotel.co.uk

THE SADDLE ROOM RESTAURANT New to the Dales is The Saddle Room Restaurant situated in the heart of Coverdale on the Tupgill Park Estate near Leyburn. Grand honest food from local suppliers prepared and cooked to perfection by our award-winning chef Tom Morrell.

Accommodation available on the estate for a onenight-stay or longer in our beautifully appointed cottages. For that special event we can cater up to 350 people on the grounds of Tupgill Park Estate or up to 50 in our function room ‘The Hayloft’. Our wine cellar has been beautifully restored and is the ideal setting for a private dinner.

T: 01969 640596 thesaddleroom.co.uk

VENNELL’S RESTAURANT Now in its tenth year, Jon Vennell’s cooking continues to impress with many major accolades and awards under his belt. Jon’s wife, Laura, is front of house and has a relaxed, friendly approach which is probably why customers keep coming back to sample the seasonally changing menu. Even Claudia Blake gave a flawless review. Vennell’s holds many events throughout the year. See the website for further details.

T: 01765 689000 vennellsrestaurant.co.uk

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 | 131

VISIT OUR SHOWROOM HOLME DESIGN LIMITED, UNIT 1, THE CRAFT YARD, THE STATION, BEDALE, NORTH YORKSHIRE DL8 1AW CALL 01677 424669 FOR MORE INFORMATION OR TO ARRANGE A FREE DESIGN CONSULTATION WWW.HOLMEDESIGN.COM