FREE Winter 2016
ANTIQUES | FOOD | INTERIORS | WILDLIFE | GARDENING
Wild Angle THE ELUSIVE WEASEL CAUGHT ON CAMERA
White Gold
THE CRAZE FOR SNOWDROPS IS IN FULL BLOOM
Seeing Red THE COLOURFUL WORLD OF THE FOX
Festive Feasts
WITH JAMIE OLIVER RAYMOND BLANC AND GIZZI ERSKINE
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SUPPLIERS OF BEAUTIFUL KITCHENS AND BATHROOMS COUNTY KITCHENS (Leyburn) Ltd
Showroom: Belle Vue Offices, Market Place, Leyburn, North Yorkshire, DL8 5AW Open: Monday to Friday 9am-5pm Please ask for our complimentary brochure, Telephone: 01969 624274 2
| Dales Life | Winter 2016
WELCOME from the editor
Onwards and Upwards ere at the Dales Life office we’re all very excited about the year ahead. In 2016 the South Dales version of the magazine proved a huge success, and next year we’ll be building on that success by making Dales Life bigger and better than ever. We’ve had masses of kind comments from advertisers and readers in and around Skipton and Ilkley, and it’s clear from your feedback that everyone is in favour of seeing the North and South Dales editions combined into a single magazine. So that’s just what we’ll be doing. And that’s not all. For a long time now we’ve been bombarded with requests to extend the magazine to cover the York and Helmsley areas, so that’s on our New Year ‘To Do’ list as well. What’s more, we’ll also be increasing the size of the magazine by adding extra pages. Everyone will have more to read, and advertisers will be able to get their message to a much wider audience. Terrific news, I’m sure you’ll agree!
Sue Gillman Editor
GUARANTEED DELIVERY Take out a subscription and never miss another issue. Visit daleslife.com
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Dales Life | Winter 2016 |
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Contents Winter 2016
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LIFE STYLE Inspiring ideas for your home and garden.
18 W ILD ANGLE Celebrating the beauty of the natural world. 20 W HITE GOLD Snowdrop collecting is back in fashion, Adam Appleyard reports. 26 S EEING RED Professor Chris Baines explores the hazardous world of Britain’s most controversial mammal. 33 GARDEN NOTES Garden news, products and advice, by Adam Appleyard. 38 OLIVER’S TWIST Jamie Oliver puts his own spin on Christmas with this fabulous festive feast. 44 SEASON’S EATINGS This sumptuous menu from Gizzi Erskine is perfect for entertaining over the festive season.
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50 TO LE MANOIR BORN Host the ultimate winter dinner party with these sensational creations from Raymond Blanc. 56 FIRESIDE FEASTS Need Christmas Eve inspiration? Three easy dishes that can be made well ahead.
Dales Life 90 Tadcaster Road, York YO24 1LT. www.daleslife.com
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Contents 63 FOOD NOTES Food news, events and the best of local produce.
Winter 2016
67 D RINKS NOTEBOOK Winter wines, ruby port and an award-winning fizz. 72 SEASON’S BEST Parsnips make ideal Christmas dinner trimmings. 76 T HE DISCERNING DINER Claudia Blake visits The Friar’s Head at Akebar. 80 A DAY IN THE LIFE Brian Pike meets Richmond-based artist Lucy Pittaway. 88 D ALES LIFE LOVES A collection of gorgeous goodies for the new season. 92 H EALTH AND BEAUTY Our pick of the latest products and treatments. 94 P RIZE LOT This month’s auction room highlights. 101 DALES DIARY A guide to local events, compiled by Abigail Usher. 129 TO DINE FOR Great places to eat in the Yorkshire Dales. 6
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72 Editor Deputy Editor Editorial Assistant Production Advertising Art Editor Proofreader Proprietor
Sue Gillman Brian Pike Abigail Usher Claudia Blake Sue Gillman Stef Suchomski Alison Farrell Sue Gillman
Contributors Adam Appleyard, Prof. Chris Baines, Claudia Blake, Raymond Blanc, Andrew Butler, Amanda Cook, Gizzi Erskine, Robert E Fuller, Ian Henry, The National Trust, Jamie Oliver, Brian Pike, Lucy Pittaway, Ryland Peters & Small. t. 01904 629295, 01904 279499 m. 07970 739 119 e. sue@daleslife.com www.daleslife.com Dales Life 90 Tadcaster Road, York YO24 1LT.
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Grey’s Interiors Now Open in Richmond Our new showroom showcases a fantastic range of fabrics, upholstery, lighting, flooring and home accessories. You’ll find plenty of inspiration for creating an elegant, affordable and stylish home. We are passionate about interior design and offer a specialist service in which Jane will happily work with you to create the home of your dreams. G R E Y ’ S I N T E R I O R S , T H E O L D C I N E M A , 2 Q U E E N S R OA D, R I C H M O N D D L 1 0 4 D N 0 1 74 8 5 1 8 0 5 0 | I N F O @ G R E YS - I N T E R I O R S .CO. U K | G R E YS - I N T E R I O R S .CO. U K
Thirsk Decorating Centre (Rydenor Ltd.) The Old Sorting Office, Newsham Road, Thirsk,YO7 1PU 01845 440668 • thirskdecoratingcentre.co.uk STOCKIST:
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| Dales Life | Winter 2016
‘Golden Wings’ bookends, from sweetpeaandwillow.com
‘Oh My Dee r’ Evans Lichfie cushion by ld, from a ra nge at thecorne rcupboard. co.uk
Make a statement with this dramatic wallpaper from Linwood’s new ‘Fable’ collection, available at bearcottageinteriors.com
Spode ‘Glen Lodge’ jug with stag motif, available at Mainsgill Farm Shop, mainsgillfarm.co.uk
Chesney’s ‘Beaumont’ electric stove in pale blue, available from yorkshirefireplaces.co.uk wel ns’ tea to ench He n, from so in ‘Three Fr ilk W ia by Georg nteriors.com d e n g si e d t dovetaili a range a
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DOVETAIL INTERIORS FURNITURE HOME ACCESSORIES GIFTS
17 Market Place, Bedale, DL8 1ED 01677 426464 www.dovetailinteriors.com
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Handmade mistletoe fairy, from a selection at halinkasfairies.com
‘Nordic Trees’ linen cushion from charlottemacey.co.uk
Enchanting wallpaper from the ‘Whimsical’ collection by Cole & Son, available at thirskdecoratingcentre.co.uk ‘In the Woodland’ pint jug, available online at juliadavey.com
Delightfully fragranced Emma Bridgewater ‘Owls at Night’ candle, available at dovetailinteriors.com
‘Partridge in a Pear Tree’ tea towel designed by Georgia Wilkinson, from dovetailinteriors.com
Dales Life | Winter 2016 | 11
B e a r C o t tag e I n t e r i o r s
Rustic Country Christmas
Curtains & Blinds, Fabric, Furniture, New Interiors and Gifts The Cattle Market, Market Place, Hawes, DL8 3RD Tel 01969 666077
www.bearcottageinteriors.com
Exceptional British Design Supporting The Station through the sale of beautiful things
Open 10am to 4pm closed Wednesdays 01748 850123 www.thestation.co.uk Station Yard, Richmond, North Yorkshire DL10 4LD
12 | Dales Life | Winter 2016
Panama cognac leather console table with brass top, from lovethyinteriors.co.uk
Marble urn lamp with shade, from a range at lovethyinteriors.co.uk
Sumptuous fabric from the new Mulberry Home ‘Festival’ collection, available at milnersofleyburn.co.uk
Stag Chri stmas car d selection at staceym , from a ooreart.c om Neom ‘Christmas Wish’ three-wick candle – now in stock at neomorganics.com
‘Ashton House’ circular rug in black by Nourison, from therugseller.co.uk
Dales Life | Winter 2016 | 13
Love Thy Interiors Exciting new collections for Christmas
Our stores in Thirsk and York are the perfect place to find that special gift for Christmas. We have a unique collection of homeware, soft furnishings, furniture, lighting and collectable pieces you won’t find anywhere else.
Visit our stylish new store, now open at 14 Little Stonegate, York Open 7 days a week plus bank holidays.
www.lovethyinteriors.co.uk 11 Kirkgate, Thirsk YO71PQ. 01845 527123 • 14 Little Stonegate, York YO1 8AX. 01904 658711
A Turner Electrical Creative lighting specialists bringing high-quality and unique ways to light your home or business. ♦ Design, supply and install service for lighting and decorative outlets ♦ Interior or exterior, contemporary or traditional, our team will work closely with you to meet your requirements ♦ An NICEIC approved contractor and a member of the Institute of Lighting Professionals, we have a wealth of expertise and experience ♦ Based in Thirsk and proud to be associated with/work with Love Thy Interiors
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‘Mr Fox’ cushion, featuring a design by Sally Anne Lambert, available from athomeinthecountry.co.uk Raku hare sculpture by Paul Jenkins, from a range at Pyramid Gallery, York, pyramidgallery.com
Bold embroidered fabrics from the new Colefax & Fowler ‘Olander’ collection, available from greys-interiors.co.uk Elegant glass tumblers with stylish pewter bases and pheasant motifs, from a range at Bentleys of Masham, 01765 688043
Smoke-fired stoneware unicorn by Catherine BoyneWhitelegg, available at The Station, Richmond, thestation.co.uk French country style bedside tables lovingly restored by The Fettling Fairies, thefettlingfairies.com Dales Life | Winter 2016 | 15
We specialise in the finest bespoke solid wood, and hand-painted kitchens. All lovingly hand-made in our own workshop.
Turning your dreams into reality
GROVE HOUSE Unit 1 Concept Park | Thirsk Ind.Est. Thirsk | North Yorkshire | YO7 3NH T: 01845 523562 E: info@grovehousefurniture.co.uk www.grovehousefurniture.co.uk
Combining age-old techniques with modern technology to produce the finest bespoke traditional and contemporary furniture in England.
True craftsmanship from the heart of the Yorkshire Dales The Royal Oak Furniture Company, Moor Lane, Grassington, North Yorkshire BD23 5BD t: 01756 753378
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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
Dressers ♦ Drawer Chests Wardrobes ♦ Dressing Tables Farmhouse Tables and Chairs and much more. We can also wave our magic wands over your own cherished furniture or items we have sourced for you.
www.thefettlingfairies.com Viewing by appointment at Moulton, Richmond 01748 478748 enquiries@thefettlingfairies.co.uk
The Home of the Classic Rocking Horse
We create traditionally crafted Rocking H orses to fit every size, taste & budget rockinghorse.co.uk • 01759 368737 The Rocking Horse Shop, Main Street, Fangfoss, York YO41 5JH • Shop open 9am to 5pm Monday to Friday
aditional skills we have dev Using tr eloped Ro cking Hors e
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WILD ANGLE | CELEBRATING THE BEAUTY OF THE NATURAL WORLD
the weasel
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Bright-eyed, alert and athletic, the weasel is one of our most engaging wild mammals. This stunning image is one of a series captured by North Yorkshire wildlife artist Robert E Fuller in his garden near Malton. They won him a prize in the prestigious 2016 British Wildlife Photography Awards and a feature on the BBC’s Springwatch programme. Despite their diminutive size – around 25cm long, tail included – weasels are ferocious carnivores, happy to tackle animals substantially larger than themselves, including rats, rabbits and even hares. Mostly, though, they feed on mice and voles, pursuing them relentlessly into their burrows. These pocket-size predators are frequently confused with stoats, which are close relatives. Stoats are larger and stockier, but size is difficult to judge during a brief glimpse or at a distance. The best clue is in the tail: stoats have comparatively long tails with prominent black tips; weasels have shorter tails without dark tips. Weasels are fairly common in the Dales, and can sometimes be spotted dashing across country lanes at dawn or dusk. They have an especial fondness for drystone walls. If startled they will quickly slip into a crevice, often popping their heads out at a different spot seconds later to assess the situation. It is notoriously difficult to photograph weasels in their natural habitat, but you can find out how Robert achieved his award-winning shots in his fascinating blog at www.robertefuller.com. Dales Life | Winter 2016 | 19
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white gold
Snowdrop collecting is back in fashion, with enthusiasts paying a small fortune for a single bulb, Adam Appleyard reports Dales Life | Winter 2016 | 21
All images ©GAP Photos
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OPENING PAGES, LEFT Galanthus nivalis, Ophiopogon planiscapus ‘Nigrescens’, Helleborus niger in metal container RIGHT Galanthus ‘Hippolyta’ THIS PAGE, LEFT Dividing the root ball, ready for planting TOP LEFT Snowdrops, Highgrove Garden TOP RIGHT Galanthus nivalis Snowdrops and Crocus tommasinianus flowering in February OPPOSITE Galanthus nivalis in woods OVERLEAF TOP A healthy clump of Galanthus plicatus ‘Trym’, with its trademark flaring outer segments BOTTOM Snowdrop bulbs ready to plant Galanthus nivalis ‘in the green’
The first snowdrops are always a welcome sight, a sign that winter’s grip is loosening and spring is just round the corner. But whilst we all enjoy their cheery presence, few of us take the trouble to get down on our hands and knees to take a closer look. But perhaps we should. From a distance, snowdrops all look much the same: delicate, white flowers decorated with the odd splash of green. Seen up close, though, individual plants can vary quite considerably. And therein lies the source of an allconsuming hobby. Just as some people spend their spare time searching for rare postage stamps or jotting down the engine numbers of locomotives, so ‘galanthophiles’ – the official term for snowdrop-fanciers – are fascinated by unusual variants on the snowdrop theme.
PAYING THROUGH THE SNOWS Snowdrop collecting can be an expensive hobby. In February 2015 someone paid £1,390 on a well-known online auction site for a bulb of Galanthus plicatus ‘Golden Fleece’. Yes, that’s just the single bulb, so let’s hope the field mice didn’t scoff it as soon as it was planted out. To be fair, plenty of unusual snowdrops can be had for more modest sums: £30 to £100 per bulb seems to be par for the course. Even so, someone in the grip of snowdrop mania – and I’ve talked to one or two – can happily spend two or three thousand pounds on new plants in a year. Undoubtedly most galanthophiles are as honest as the day is long, but unfortunately there’s a darker side to snowdrop mania. Thefts of rare snowdrops have been on the increase in recent years, and gardens open to the public are soft targets for light-fingered obsessives. Just this spring, for example, RHS Wisley’s specimens of Galanthus ‘Mighty Atom’ were stolen. The genteel world of horticulture, it seems, is not always so gentle after all.
Top Tips for Super Snowdrops! Choosing There’s no need to buy expensive rarities to create a cracking display of snowdrops. Galanthus nivalis is the snowdrop you’ll find growing wild in woods and along rivers; it’s vigorous, quick to establish, and usually flowers in February. Galanthus elwesii var. monostictus has lovely broad, grey-green leaves and flowers earlier, in January. Galanthus ‘Magnet’ has a long ‘neck’ and the blooms shimmy enticingly in the slightest breeze; it flowers in late February or March. For impatient types, Galanthus reginae-olgae subsp. reginae-olgae is the one to go for – it can emerge as early as late September.
Planting Snowdrop bulbs can be planted in autumn, but the quickest way to get them established is to plant them ‘in the green’, that’s to say after they have finished flowering but before the foliage has completely faded. They will do best in moist, well-drained soil in partial shade. Plant them deep; the top of the bulb should be about 8cm below the soil surface.
Aftercare Water well, and don’t remove spent foliage until it is completely withered. Before this happens, mark the position of your snowdrop bulbs or you may forget where they are! Nourish them in autumn and winter with a water-soluble fertiliser. It will take several years before they settle in and develop into decent clumps.
Propagation The best way to increase your stock of snowdrops, once they are established, is to lift and divide clumps once the leaves have begun to turn yellow. Separate out the bulbs, being careful not to damage the roots. Replant to the same depth as the parent clump.
Inspiration Good places to enjoy spectacular displays of delicately nodding snowdrops in North Yorkshire include Thorp Perrow Arboretum (www.thorpperrow.com), Kiplin Hall (www.kiplinhall.co.uk), Fountains Abbey (www.fountainsabbey.org.uk) and Goldsborough Hall (www.goldsboroughhall.com).
Dales Life | Winter 2016 | 23
Anxious nurseries and collectors are reviewing their security arrangements. Some are protecting their plants with wire and installing CCTV. Many have given up labelling their plants by name, making it harder for potential thieves to know what to dig up.
LONG DIVISION So why are novel snowdrops so costly? The reason is that once an interesting new variant has been bred or discovered, it can take a decade to build up enough stock to sell. The new cultivar will exist as a single plant, one that is unlikely to come true from seed. The only options for multiplying it are timeconsuming ones. You can leave it to grow, and divide up the clump every spring. Alternatively you can try to speed up the process by breaking apart or cutting up the bulb (‘scaling’ and ‘chipping’). Like today’s gardeners, the Victorians were very keen on snowdrops, and one of the best ways to discover new cultivars is to search carefully in old gardens with extensive collections. Over the course of time, hybrids between different species will have arisen naturally. Most will be unremarkable, but some will have unusual markings or colour casts. Galanthus plicatus ‘Golden Fleece’, for example – the plant that sold with such a high price ticket 24 | Dales Life | Winter 2016
last year – has a large, yellow-green, upside-down heart-shaped marking on each petal (or ‘tepal’, to be botanically accurate). Not all snowdrops are in gardens, of course. The common snowdrop grows plentifully in the wild, especially on riverbanks. Take a stroll along the middle reaches of the Swale or Ure in early spring and you’ll see thousands of them nestling amongst the jumbled stones. So widespread are they that it was once believed they were native British plants. Nowadays, though, most experts think they were introduced to this country in the 1500s. Little could the anonymous gardeners who brought them here from southeast Europe to pep up their winter plots have imagined what passions and rivalries they would unleash in centuries to come.
Oak Flooring | Crucial Trading | Amtico | Karndean | Brintons and much more Unit 6 Borough Court, Borough Rd, Gallowfields Trading Estate, Richmond, DL10 4SX t 01748 822834 m 07789 996526 e nhflooring@btinternet.com w www.nhflooring.co.uk Telephone Nick Hodges to make an appointment
Dales Life | Winter 2016 | 25
seeing red Professor Chris Baines explores the hazardous world of Britain’s most controversial mammal
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Love him or hate him, everyone knows the fox – or thinks they do. If you’ve not seen a fox at close quarters, though, you may be surprised to find out just how small an animal it is. Barely larger than a domestic cat, in fact. It’s the magnificent bushy tail that makes the animal seem so much bigger, contributing around a third of the animal’s overall length. The fox is a member of the dog family, and the official term for a male fox is a ‘dog’. Both dog foxes and female foxes – vixens – are orange-red with black tips to their ears, a white tip to the tail, and a pale grey chest and underbelly. The vixen is slightly smaller and lighter than the male. OPENING PAGES, “Ice Fox” by Henrik Lund THIS PAGE TOP, LEFT Young fox cub, RIGHT Mother with cub ABOVE Red fox in winter OPPOSITE Fox hunting in the snow OVERLEAF TOP Foxes are known to climb trees BELOW Fox tracks in the snow
“ Although they have been persecuted for centuries, foxes are clearly among life’s great survivors” 28 | Dales Life | Winter 2016
CUB CRAWL Foxes rarely live longer than two or three years in the wild, although they have been known to live for ten years or more in captivity. They generally mate at the end of their first winter, and the bloodcurdling screams they make during the mating season can sound genuinely frightening. The vixen gives birth to a family of two to six cubs in a secluded underground den. In towns this will often be the hollow space beneath a garden shed. In the countryside the den will be excavated in the soft earth of an embankment or beneath tree roots. The young cubs are born blind, deaf and helpless. Their fur is dark brown until they first emerge from their den after about a month underground. With their relatively short noses they are very puppy-like at first compared to the pointy-muzzled adults. Both parents bring food to the den, and the vixen and her cubs stay together as a family group for several months. There are many records of a second female adult playing an ‘auntie’ role and helping support the young family by bringing in additional food.
Like domestic dogs, foxes are willing to eat almost anything, and this helps them survive in most environments and in relatively tough circumstances. That said, their favourite food is meat, and they are very successful hunters. One of the earliest skills they learn as cubs is to leap and pounce on their prey. They have very good night vision and generally hunt from dusk to dawn, but when times are hard they can be seen hunting and scavenging in broad daylight. In autumn a significant part of their diet will be made up of fruit and berries, and foxes can often be seen eating windfalls or delicately ‘picking’ blackberries, strawberries or raspberries. Small mammals, particularly voles, make up much of their diet in the wider countryside, but foxes also catch and eat frogs. On damp evenings they will often snap up earthworms, and they also scavenge for roadkill and discarded street food. There are very few accounts of foxes killing cats, but they will certainly take domestic pets such as rabbits and guinea pigs if the opportunity presents itself. And, of course, they have an unenviable reputation for entering poultry runs, often with devastating effect. Dales Life | Winter 2016 | 29
RUNNING FOR COVER Foxes are streamlined animals that can reach speeds of up to 30 miles per hour for short bursts. This, plus their wily behaviour in the field and the threat they pose to farm livestock, has led to them being hunted for sport for centuries. Foxhounds would track the scent in mass pursuit; in lowland farming landscapes they were followed by hunters on horseback, whilst in the rougher and more challenging terrain of the fells hunters followed on foot. In both cases this was a colourful spectacle, and pictures of fox hunting are an almost obligatory feature of the decoration in country pubs. Hunting with hounds has been illegal since 1992 in Scotland, and since 1994 in England and Wales. Nonetheless in many traditional fox-hunting landscapes the hunters still ride to hounds in full colourful regalia. In Britain, full-grown foxes have no natural enemies – all threats to them come from humans. There are intentional threats from shooting and trapping, but the threat from road traffic is probably far greater. Foxes also suffer from diseases. In my own inner city neighbourhood, where I see foxes frequently, there are some seasons when the animals appear to be in the peak of good health, and other seasons when they seem scrawny, undernourished and badly afflicted by mange. Because foxes remain active all year round, winter is a particularly good season to see them. The hard conditions and shortage of natural food make them bolder, and they will often tap into the convenient food supply around domestic bird tables and under fruit trees. In the snow, their tracks are particularly distinctive. Their paw marks are left in a very straight line, quite different from the pattern made by dogs and cats. 30 | Dales Life | Winter 2016
If you are lucky you may even see a fox hunting in the snow. There will be a look of deep concentration, with the fox listening and smelling intently. When a vole or a mouse is detected the fox will spring into the air and bury its muzzle deep in the snow. Its prey has little chance. The red fox is one of the most successful mammals on the planet. It is native to Asia, North Africa and Europe, and its range extends right up beyond the Arctic Circle. Huntsmen have also introduced foxes to North America, South America, Australia and New Zealand, where they have created a serious threat to native ground-nesting birds. Although they have been persecuted for centuries, foxes are clearly among life’s great survivors, and for many people they provide a spectacular experience of nature in the wild.
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For the best in Town and Country Clothing
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Throughout December, bring this advert in and enjoy a complimentary glass of sloe gin or prosecco while you browse for the perfect Christmas gift.
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32 | Dales Life | Winter 2016
BOXING CLEVER Winter can be a dull and dreary time in the garden, but Sarcococca – or Christmas Box, as it is often called – is invaluable for lightening the mood. It flowers profusely from December to March, and its blooms, whilst individually quite petite, punch well above their weight when it comes to scent, spreading a rich, sweet perfume far and wide on bright, frosty mornings. Despite the fact that the two plants look so similar, Sarcococca isn’t related to common box, so it won’t fall victim to the dreaded box blight. It’s an ideal plant for shade or partial shade, and won’t mind whether your soil is acid or alkaline as long as it’s moist, fertile and freely draining. Now in stock at Ravensworth Nurseries near Richmond (ravensworthnurseries.com).
PROBLEM SOLVED
If you’re stuck for a gift for a gardenmad friend or relative, why not buy them a year’s membership of the RHS? Membership gives unlimited access to the ‘big four’ RHS gardens, including Harrogate’s magnificent Harlow Carr (well worth a visit at any time of year, including winter) plus admission to nearly 200 RHS Partner Gardens. Members also receive The Garden, a monthly magazine, and on-tap access to free advice from a team of RHS experts – the perfect way to resolve those pressing gardening conundrums!
Let’s Grow garden notes Adam Appleyard’s
Step Up
Top of everyone’s to-do list at this time of year should be giving trees, hedges and shrubs a timely trim. Safety is a prime concern when working at height, of course, and nowadays you’ll seldom see the professionals wobbling on top of traditional stepladders. Instead they’re opting for Japanese tripod ladders, which offer far better stability thanks to their extrawide bases. Tripod ladders also let you get extra-close to your work, and are easily adjusted to cope with uneven ground. Find out more at niwaki.com
If you want to give your flowers and veggies the longest possible growing season this coming year then you can’t afford to wait for warm weather before sowing seeds or rooting cuttings. A heated propagator will put you several weeks ahead of schedule, meaning earlier veg and better floral displays next summer. The propagators in the awardwinning Vitopod range are definitely a cut above the competition, offering exact temperature control, adjustable height and large vents to regulate humidity. Available online from greenhousesensation.co.uk Dales Life | Winter 2016 | 33
Stepping Out Now here’s a pair of boots that pulls out all the stops in the quest for welly perfection! Aigle’s ‘Parcours Signature’ boots are handmade in France from natural rubber, and feature cushioned, shock-absorbing soles to put a spring in your step and stave off tiredness, even on the longest day out. For the ultimate in comfort they have saddle leather gussets and adjustable tabs, and they’re lined throughout with full-grain leather. Try them on at Bentleys, 1-3 Silver Street, Masham, 01765 688043.
garden notes Adam Appleyard’s
High-rise Home
Squirrels and their acrobatic antics make splendid garden entertainment, especially when the trees are bare and leafless. If you want to encourage these delightful little creatures to take up residence rather than being just occasional visitors, this attractive squirrel house from Love Thy Interiors, Thirsk and York (lovethyinteriors.co.uk) should do the trick. It’s made from durable, sustainably-sourced pine, stained in an elegant soft charcoal shade, and incorporates a three-rung ladder to help your garden guests gain easy access to their new gaff.
SEASONAL SENSATION
GO BY THE BOOK
With their long-lasting, nodding blooms and glossy evergreen foliage, hellebores add a dash of style and elegance to the winter garden. They come in a huge range of different flower forms, including various fetching combinations of white, red, purple, yellow and green. The blooms will make a gorgeous festive table centrepiece if you float a selection of them in a bowl of water. Hellebores grow best in rich soil in part shade, which makes them ideal for filling in awkward spaces around trees and shrubs. They will take several years to flower if you grow them from seed, so for a quick fix it’s best to buy them as mature plants. You can find an excellent selection of attractive cultivars at Braithwaite’s in Leeming Bar (braithwaitesnursery.co.uk). 34 | Dales Life | Winter 2016
If you love gardening, chances are you’re also keen on using plants to decorate your interior spaces – and Botanical Style by Selina Lake (Ryland Peters & Small, hardcover, £19.99) is packed with ideas on how to do just that. Rather than just plonking down pots and vases at random, this beautifully illustrated book encourages you to think of houseplants and cut flowers as vital elements of an overall room design. With an emphasis on the vintage look that’s bang on trend, it provides inspiration aplenty for style-conscious nature lovers.
Before
Too cold in winter? Too hot in summer? Transform your old conservatory into one of our new garden rooms
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Visit our showrooms at: Lifetime Home Improvements Plews Way, Leeming Bar Ind. Estate Northallerton, North Yorkshire DL7 9UL t: 01677 424381 w: www.lifetimeltd.com Dales Life | Winter 2016 | 35
FOR ALL YOUR GARDENING NEEDS
Bedding Plants, Starter Plants, Seedlings and Plugs, Hanging Baskets, Planted Arrangements, Trees and Shrubs
Open Monday to Saturday 8am-4.30pm, Sunday 10am-4pm Ravensworth, Richmond, North Yorkshire DL11 7HA info@ravensworthnurseries.com | Fax: 01325 718953 | Tel: 01325 718370
e ic e Pr te st an Be uar G
Seasoned
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Winter Bundle
Hardwood Dumpy Bag
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Lge £70 / Med £60
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Softwood Dumpy Bag
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£200
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Truckload Seasoned Hardwood
1m Crate
2m Crate
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3
3
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£4.99 or 3 for £12
Winter Offers
Order online at fieldhouselogs.co.uk or telephone 01325 731717 /FieldHouseLogs
36 | Dales Life | Winter 2016
/InfoFHL
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To brighten your garden in winter we have a fantastic selection of plants with a combination of beautiful flowers and interesting foliage. We have been growing the plants for gardens in North Yorkshire for over 125 years - call in and see what we have for you. From late November we stock a full range of premium quality Christmas trees, holly wreaths, house plants and planted bowls. Our florist stocks a wide range of festive floral sundries to brighten your home. Please call or visit our website for more details. Local delivery is available on all items. 01677 422861 www.braithwaitesnursery.co.uk enquiries@braithwaitesnursery.co.uk
The people behind the trees
Visit us: we’re in Leeming Bar just beside the A1 W Braithwaite & Sons, Floral Nurseries, Leeming Bar, Northallerton, North Yorkshire DL7 9BG
Every new broadleaf tree dedicated in the Yorkshire Dales tells a story. A memory of someone dear. A Christmas surprise. A new baby. We’ve collected a few of these stories at www.ydmt.org/treestories to inspire you. Or call us on 015242 51002
Why will you dedicate yours?
Charity No. 1061687 Company Limited by guarantee, Registered in England, No. 3236813 Dales Life | Winter 2016 | 37
OLIVER’S 38 | Dales Life | Winter 2016
twist
Jamie Oliver puts his own unique spin on Christmas with these mouthwatering recipes for a fabulous festive feast
ROAST GOOSE slow-cooked with Christmas spices Get your meat out of the fridge and up to room temperature before you cook it. Preheat the oven to 180°C/350°F/gas 4. Peel and finely slice the ginger, then, keeping everything quite coarse, lightly crush it in a pestle and mortar with the cinnamon sticks, star anise, cloves and a good pinch of sea salt and black pepper. Rub into the skin of the goose halves, then put both halves skin side up in your biggest deep-sided roasting tray and drizzle with a little oil. Roast for 3 hours (depending on the size of your goose), basting every hour. After the goose has been in for 2 hours, slice the oranges and carefully add to the tray. The goose is cooked when the leg meat falls easily off the bone. Now you’ve got two choices. Leave it to rest, covered, for 30 minutes, then serve up while it’s hot and crispy-skinned, in which case simply remove the meat to a board, shred the leg meat and slice the breast. Pour all the fat into a jar, cool, and place in the fridge for tasty cooking another day, such as roast potatoes. Stir a good swig of vinegar into the tray to pick up all the sticky goodness from the base, then drizzle over your meat. Serve with spuds, veg and all the usual trimmings. Your second choice is to let everything cool in the tray, then place it in the fridge for up to 2 days, with the goose submerged and protected in its own fat, ready to reheat when you need it, getting you ahead of the game and saving you time and oven space another day. To reheat, put the whole tray back in a preheated oven at 180°C/350°F/gas 4 and let the goose crisp up for around 30 minutes, or until hot through, then shred, slice and serve as above. LOVE YOUR LEFTOVERS They’ll be delicious shredded into a salad or stew, or used in place of leftover turkey meat for recipes in the Leftovers chapter. Blitz any leftover skin with breadcrumbs, then toast, and use as an epic sprinkle.
If you’ve never had roast goose before, it’s an absolute must. This method is reliable and will give you an experience you definitely won’t forget, whether it’s the first meal from it, or using up the lovely leftovers it gives you (if there are any!).
SERVES
8 TOTAL TIME: 3 HOURS 30 MINUTES 1 large goose (4–5kg), halved lengthways by your butcher 6cm piece of ginger 6 large sticks of cinnamon 6 star anise 2 teaspoons whole cloves olive oil 2 oranges red wine vinegar
NUTRITIONAL INFORMATION per portion CALORIES
FAT
SAT FAT PROTEIN
487 kcal 34.4g 10.5g 43.5g
CARBS SUGARS
1.8g
1.8g
SALT
FIBRE
0.6g 0.5g
Dales Life | Winter 2016 | 39
RED CABBAGE crispy smoked bacon & rosemary, apple, fennel seeds & balsamic Celebrating one of the most affordable veg out there – the humble red cabbage – this is a really delicious, classic veg dish. Wonderful as it is hot, I also love it cold, almost like a salad, with meat and cheese, so embrace those leftovers.
SERVES
Click away any tatty outer leaves from your cabbage, trim off the base, cut the cabbage into wedges, then finely slice it and put aside. Finely slice the bacon and place in a large casserole pan on a medium heat with 1 tablespoon of oil. Leave it to crisp up while you peel, core and dice the apples.
TOTAL TIME: 35 MINUTES
When the bacon is crispy, strip the rosemary leaves into the pan, stir for 1 minute, then use a slotted spoon to remove the bacon and rosemary to a plate, leaving the smoky bacon fat behind. Add the fennel seeds and diced apples to the pan, then tear in the prunes, removing any stones. Stir and fry for 2 minutes, then finely grate in the clementine zest and squeeze in the juice. Add the vinegar, cabbage and a pinch of sea salt and black pepper. Cook with a lid ajar on a low heat for 20 to 25 minutes, or until cooked through and a pleasure to eat, stirring well every 5 minutes to help intensify and mix up the flavours. Serve sprinkled with the crispy bacon and rosemary leaves. GET AHEAD Make this the day before and simply reheat it in a pan – it’ll taste great, but if you do this I’d recommend stirring the bacon and rosemary through it rather than serving them on top as a garnish.
8-10
1 red cabbage (1kg) 4 rashers of higher-welfare smoked streaky bacon olive oil 2 eating apples 2 sprigs of fresh rosemary 1 heaped teaspoon fennel seeds 100g dried prunes 1 clementine 6 tablespoons balsamic vinegar
NUTRITIONAL INFORMATION per portion CALORIES
96 kcal
FAT
SAT FAT PROTEIN
2.6g 0.4g 2.4g
CARBS SUGARS
SALT
16.2g 15.6g 0.4g
40 | Dales Life | Winter 2016
FIBRE
3g
Dales Life | Winter 2016 | 41
BANOFFEE ALASKA almond pastry, caramel, bananas & vanilla ice cream I had this idea to marry off two of my favourite desserts – banoffee pie and baked Alaska, which means you get creamy cold vanilla ice cream in the middle of a delicious warm tart. And let me tell you, this marriage is blooming amazing!
SERVES
12
Preheat the oven to 180°C/350°F/gas 4. Lightly grease a deep, 25cm loosebottomed tart tin. To make the pastry, finely grate the orange zest into a food processor, add the cold butter, the flour, almonds and 1 egg, then blitz until it comes together into a ball of dough, wrap in clingfilm and chill for 30 minutes. Roll out on a clean flour-dusted surface until just under ½cm thick, then loosely roll up around the rolling pin and unroll over the tart tin, easing it in and pushing it carefully into the sides. Trim off any excess, patch up any holes, then prick the base with a fork, cover and chill in the fridge for 30 minutes (use any leftovers for mince pies). When the time’s up, line the pastry case with quality clingfilm (non-PVC), then fill with rice, making sure you pack it right out to the sides. Bake blind for 15 minutes, remove the clingfilm and rice and bake for another 5 minutes, or until lightly golden, then leave to cool. Soften your ice cream in the fridge.
TOTAL TIME: 1 HOUR, PLUS COOLING & FREEZING
Once the pastry case is cool, spread the dulce de leche or caramel across the base, scoop over the ice cream and freeze until frozen solid – you could get it up to this stage a day in advance. Turn the oven up to 220°C/425°F/ gas 7. To make your meringue topping, separate the remaining 5 eggs (keep the yolks for another day). In a free-standing mixer, whisk the egg whites with a pinch of sea salt until they form soft peaks. Place the sugar and 80ml of water in a pan on a high heat. Use a sugar thermometer to monitor it getting up to 110°C, then reduce the temperature to low. Let it gently bubble until it gets up to 120°C. Remove from the heat and let the bubbles settle for 30 seconds, then very gradually pour it into the egg whites, whisking constantly on a low speed. Leave it whisking for 10 minutes to cool and thicken the mixture. Meanwhile, peel and slice the bananas, finely grate over the lime zest and squeeze over the juice, then toss together.
4 tablespoons dulce de leche or caramel sauce
Get your tart out of the freezer, arrange the bananas over the ice cream, then pile on the meringue in nice peaks. Use a fork to ripple through drips of Camp coffee. Bake on the bottom of the oven for just 4 minutes, or until the meringue is lightly golden, leaving the ice cream frozen inside. Remove from the tin, and serve.
Jamie Oliver’s Christmas Cookbook by Jamie Oliver is published by Penguin Random House ©Jamie Oliver Enterprises Limited (2016 Jamie Oliver’s Christmas Cookbook) Photographer: David Loftus. Available from all good booksellers. 42 | Dales Life | Winter 2016
150g unsalted butter (cold), plus extra for greasing 1 orange 200g plain flour, plus extra for dusting 100g ground almonds 6 large free-range eggs 1 x 500g tub of quality vanilla ice cream
300g caster sugar 2 large ripe bananas 1 lime 1 tablespoon Camp coffee syrup
NUTRITIONAL INFORMATION per portion CALORIES
FAT
444 kcal 18.6g
CARBS SUGARS
SAT FAT PROTEIN
9g
7.2g
SALT
FIBRE
62.1g 47.5g 0.3g
1.1g
Dales Life | Winter 2016 | 43
“Curing your salmon will give it stacks of flavour� Gizzi Erskine
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season’s eatings This sumptuous menu from TV chef Gizzi Erskine is perfect for entertaining over the festive season
SMOKE-ROASTED TREACLE-CURED SALMON WITH POTATO, CUCUMBER & BUTTERMILK SALAD Curing your salmon will season it, give it stacks of flavour, firm it up and allow it to cook really easily. Cooking it in a super-hot oven, to the point where it smokes a bit, will really add flavour to the fish.
SERVES
6
Lay the salmon skin side down in a roasting tray. Blitz the salt, sugar, treacle and spices in a blender, until they just come together. Don’t overdo it, or the ingredients will start to melt and be hard to handle. Sprinkle this salt mixture onto the pink surface of the salmon, wrap the tray in clingfilm, and leave to marinate for 2 hours.
1 x 600g side of salmon, skin on, pin-boned
Preheat the oven to 260°C/fan 240°C/500°F/gas 10 or as high as your oven will go. While the oven is heating up, put your warm potatoes into a salad bowl. Add the sliced cucumber and cornichons. In a separate bowl, mix together the buttermilk, mayonnaise, soured cream, lemon juice and dill with some seasoning. Dress the salad with this buttermilk dressing while the potatoes are still warm.
1 tablespoon coriander seeds
When the oven is scorching hot, wash the cure off the fish and dry. Liberally rub the skin with oil and season with salt. Place a large baking tray in the oven with a generous glug of oil to prevent the fish from sticking, and let it get hot. Lay the fish skin side down on the hot tray. You need to roast it for 15–20 minutes, to allow the skin to get really crisp and dark and the fish to cook to the perfect opaque middle. Immediately, with 2 fish slices and some help from someone else, slide the salmon fillet off the tray and onto a platter to rest for 5 minutes. Serve the potato salad alongside the fish. Great with a simple watercress salad.
100g fine salt 100g caster sugar 3 tablespoons black treacle 1 tablespoon toasted fennel seeds vegetable oil
FOR THE SALAD 800g Jersey Royals or other new potatoes, cooked until they just about break up with a fork 2 small Middle Eastern cucumbers, peeled, halved, deseeded and thinly sliced into half-moons 100g cornichons, thinly sliced 150ml buttermilk or soured cream 2 tablespoons mayonnaise 2 tablespoons soured cream a good squeeze of lemon juice a handful of dill, roughly chopped sea salt flakes and freshly ground black pepper
Dales Life | Winter 2016 | 45
BRILLIANT WET-BRINED SPICED TURKEY Brining (or reverse osmosis, if you want to be technical) works simply because the salt draws out the excess water from the meat, also compacting the meat to the bone. It leaves a firm, juicy, easy-to-carve bird that’s infused with all the flavours you’ve brined it in.
SERVES
4
FOR THE BRINE
Heat 1 litre of water in a pan on the stove, then pour in the salt and syrup or sugar and allow to dissolve – this is the beginning of your brine. Place the turkey in your brining vessel and cover with cold water, then pour over the salt and sugar solution. Add the mandarins, lemon slices, spices, herbs, two of the sliced onions and the garlic bulb. Cover and place in the fridge if it’ll fit, or somewhere cold in the house or garden if not (if it’s the garden, make sure it’s VERY secure so the foxes or cats can’t get it… can you imagine?) and leave overnight.
500g fine salt
Next day, remove the turkey from the brine and let it come to room temperature about an hour before cooking. Preheat the oven to 200°C/fan 180°C/400°F/gas 6. Pat the turkey dry with kitchen paper, then rub it all over with butter. Carefully slide your hand under the skin to detach it from the breast, just enough to rub the butter underneath. Sprinkle the bird with sea salt flakes. Put the remaining sliced onions in the bottom of a large roasting tray to act as a trivet for the bird. Sit the turkey on top and cover completely with foil, tucking it under the tray to create a foil tent.
12 allspice berries
Cook the turkey for 25 minutes per kilo (1 hour 40 minutes for a 4kg bird), making that 35 minutes per kilo if you have stuffed the bird. Take out the turkey and increase the oven temperature to 240°C/fan 220°C/475°F/gas 9.
4 onions, sliced
Remove the foil and return the turkey to the oven until golden – about 30 minutes. To test, pierce the fattest part of the thigh with a skewer, the juices should run clear. Rest the turkey, covered loosely with foil, for at least 30 minutes before serving.
46 | Dales Life | Winter 2016
150g maple syrup or brown sugar 1 free-range Kelly Bronze turkey (I think Copas are the best turkeys on the block), about 4kg, giblets removed for the gravy 5 mandarins, cut in half widthways 2 lemons, sliced 12 cloves
5 star anise 2 cinnamon sticks 10 peppercorns 2 bay leaves 3 rosemary sprigs 5–6 thyme sprigs a small bunch of parsley
1 garlic bulb, cut in half widthways 50g unsalted butter sea salt flakes, for sprinkling
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48 | Dales Life | Winter 2016
CLEMENTINE & GINGER TRIFLE Christmas wouldn’t be Christmas without trifle for most people, and here we have my take on the Christmas trifle, with an old-school clementine jelly and a classic ginger cake, made boozy with ginger liqueur. Add thick custard, cream, glacé cherries and chocolate. It’s epic. I hope you enjoy! First make the ginger cake: preheat the oven to 180°C/fan 160°C/350°F/gas 4. Butter and line a 30 x 20cm roasting tin. Melt the butter, sugar and treacle together in a pan, leave to cool for 10 minutes, then stir in the eggs and milk. Sift the flour, ginger, cinnamon, nutmeg and bicarbonate of soda together in a large mixing bowl, then fold in the butter mixture to form a batter. Pour into the prepared tin and bake for 45 minutes, or until the cake is risen and firm. Leave to cool on a wire rack and store in an airtight container until needed. You will have made too much cake, but this is NO disaster – it freezes brilliantly and gets better with age. To make the clementine jelly, put the water, sugar and clementine juice into a small saucepan. Soak the gelatine leaves in cold water for 10 minutes, then squeeze out any water with your hands and add to the clementine juice to dissolve. Arrange the clementine segments in the bottom of your trifle bowl, pour over the liquid and refrigerate for at least 4 hours, to set. Now you’re ready to construct the trifle. Chop up 150g of the cake and place on top of the jelly. Pour over the ginger liqueur. Pour over the custard and level out the top. Whisk the cream with the icing sugar until it’s gently holding its shape, then spoon over the custard. Grate over the chocolate and finish with glacé cherries if you like. Pop the trifle into the fridge to chill for 1 hour before eating.
SERVES
4
100ml ginger liqueur (I use The King’s Ginger liqueur) 600ml fresh custard 300ml double cream 1 teaspoon icing sugar 50g good-quality dark chocolate a few glacé cherries, chopped
FOR THE GINGER CAKE 225g unsalted butter, plus extra for buttering the tin 225g dark brown sugar 225g black treacle 2 free-range eggs, beaten 290ml milk 340g plain flour 1 tablespoon ground ginger 1 tablespoon ground cinnamon a small fresh grating of nutmeg 2 teaspoons bicarbonate of soda
FOR THE CLEMENTINE JELLY 150ml water 50g caster sugar 300ml clementine juice 4 gelatine leaves 3 clementines, segmented
Taken from Gizzi’s Season’s Eatings by Gizzi Erskine, published by Mitchell Beazley, priced £25. Photography by Emma Lee.
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TO LE MANOIR BORN
50 | Dales Life | Winter 2016
Host the ultimate winter dinner party with these sensational creations from celebrity chef Raymond Blanc of Le Manoir aux Quat’Saisons
SOUFFLÉ FRANC-COMTOIS Comté cheese soufflé
SERVES
Using a pastry brush, brush a 25–30cm oval earthenware dish with a thin, even layer of melted butter and coat with the dried breadcrumbs. This coating will help the soufflé to rise evenly in the oven and give it a beautiful crust. Set aside.
TO LINE THE SOUFFLÉ DISH
Preheat the oven to 175°C/fan 155°C/340°F/gas 3½ and place a baking tray on the middle shelf to heat up; a baking stone, if you have one, would be even better. For the soufflé base, melt the butter in a large saucepan (ideally one with rounded sides) over a medium heat. Add the flour and whisk until smooth, then cook to a nutty-coloured blond roux. Lower the heat and whisk in the hot milk, little by little, keeping the mixture smooth. Add the grated cheese and mustard and cook for a further 2–3 minutes, whisking from time to time. Remove the pan from the heat and allow to cool a little. Add the egg yolks and stir until the mixture is silky and smooth. Season with a pinch of salt (only a little as the cheese is salty) and 2 pinches of white pepper. Keep warm in a hot bain-marie. When ready to assemble and bake the soufflé, whisk the egg whites with the lemon juice until soft peaks are formed. Continue to whisk to a slightly firmer peak; do not over-whisk to stiff peaks. Briskly whisk one-third of the whisked egg whites into the warm soufflé base to lighten it. Carefully fold in the remaining whisked egg whites, delicately cutting and lifting the mixture to ensure there is minimum loss of volume and lightness. Gently pour the soufflé mixture into the dish, filling it three-quarters full. Sprinkle the grated cheese over the surface. Place on the hot baking tray (or stone) in the oven and bake for 25 minutes.
6 20g unsalted butter, melted 20g dried coarse breadcrumbs
FOR THE SOUFFLÉ BASE 50g unsalted butter 50g plain flour 300ml whole milk, hot 160g Comté cheese (aged for 10 months), finely grated 20g Dijon mustard 3 organic/free-range medium egg yolks (60g) sea salt and freshly ground white pepper
FOR ASSEMBLING THE SOUFFLÉ 7 organic/free-range medium egg whites (210g) 4 drops of lemon juice 20g Comté cheese, finely grated
FOR THE SAUCE 150ml double cream 70g Comté cheese, grated 1 tsp Dijon mustard 1 tbsp kirsch
While the soufflé is in the oven, make the sauce. Bring the cream to the boil in a small saucepan and add the grated cheese, mustard and a pinch of white pepper, stirring continually. Once the cheese has melted, remove from the heat and add the dash of kirsch. Check the seasoning and pour the sauce into a sauceboat. Serve the soufflé as soon as it is ready, placing it in the middle of the table so everyone can help themselves. Serve with the sauce, to pour around the soufflé. Dales Life | Winter 2016 | 51
BOEUF BRAISÉ AU VIN ROUGE Braised beef in red wine
52 | Dales Life | Winter 2016
A hearty classic, this dish very much belongs to the French heritage. I have used ox cheeks as I consider them to be the best choice for slow cooking. The gentle heat breaks down the tough fibres and transforms the collagen into gelatine, which lends the meat its wonderful melting quality. Cuts such as blade and shin of beef work well too. You can make this dish a day in advance, if you like, and slowly reheat it when your guests arrive – the flavour will only improve. Halve the ox cheeks along the grain, then cut across into 3cm thick slices. Combine the warm wine with all the other marinade ingredients in a large bowl and add the ox cheeks. Stir, then cover with cling film and leave to marinate in the fridge for 24 hours, turning the meat after 12 hours. Tip the contents of the bowl into a colander set over a large bowl to drain; reserve the marinade. Separate the meat from the vegetables and herbs and pat dry with kitchen paper; save the vegetables and herbs. While the meat is draining, preheat the oven to 200°C/fan 180°C/400°F/ gas 6. Sprinkle the flour on a baking tray and toast in the oven for 8–10 minutes, until it has turned a pale brown colour. (This cooks the starch and make it more digestible; it also lends a lovely flavour.) Set aside. Lower the oven setting to 100°C/fan 80°C/220°F/gas ¼. Heat the duck fat in a cast-iron or other heavy-based casserole over a high heat. Season the meat with 4 pinches of salt and colour in the hot fat, in batches as necessary, for 4–5 minutes on each side. Use a splatter guard over the casserole – the heat must be high to brown the meat and the fat will spit. If the heat is too low, the juices will leak out from the meat and it will stew rather than brown. With a slotted spoon, transfer the meat batches to a plate and set aside. Add the drained vegetables and herbs to the casserole. Lower the heat to medium-high and cook for 5–7 minutes, until lightly coloured. Now add the toasted flour and stir for a few seconds. Then, little by little, add the strained marinade, whisking constantly to incorporate it into the flour. The starch in the flour will swell and thicken the sauce. Add the water and bring to the boil, then skim off any impurities. The sauce should be smooth and barely thick enough to coat the back of a spoon. Return the meat to the casserole. Put the lid on and cook in the oven for 3 hours. Having the oven at 100°C will give you a temperature of 75–80°C inside the pot, which is the perfect temperature for slow cooking. Meanwhile, for the garnish, heat the butter in a large, non-stick frying pan over a high heat, add the button mushrooms and sauté for 5 minutes. Add the lemon juice and season to taste with salt and pepper.
SERVES
4 1kg ox cheeks (about 4), sinews removed
FOR THE MARINADE 750ml full-bodied red wine (Shiraz or Cabernet Sauvignon), boiled to reduce to 500ml, warm 1 medium carrot, peeled and cut into 2cm thick slices 1 celery stick, cut into 1cm thick slices 20 baby onions, peeled but left whole 6 garlic cloves, peeled 1 tsp black peppercorns, crushed 1 bouquet garni (a few parsley stalks, 3 bay leaves, 3 thyme sprigs, tied together)
FOR THE BRAISE 1 heaped tbsp plain flour 50g duck fat 200ml water sea salt and freshly ground black pepper
TO SERVE 15g unsalted butter 400g button mushrooms, trimmed and cleaned juice of ¼ lemon 10g flat-leaf parsley, chopped
Add the mushrooms to the braise, then taste to check the seasoning, adding salt and pepper if required. Sprinkle with the chopped parsley and serve. VARIATIONS This dish works equally well with shoulder of venison, adding a few crushed juniper berries to the marinade.
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CRÉMEUX AU CHOCOLAT, CARAMEL CITRONVERT, CRÈME GLACÉE À LA NOISETTE Chocolate crémeux, lime butterscotch, hazelnut ice cream
Recipes and photographs are from Le Manoir Aux Quat’Saisons by Raymond Blanc, published in hardback by Bloomsbury, priced £50 and available from all good booksellers.
54 | Dales Life | Winter 2016
The crémeux should be made at least six hours ahead. Indeed, the dessert can be completed a day in advance. For the crumble base, preheat the oven to 170°C/fan 150°C/325°F/gas 3. Stand an 18cm tart ring on a baking tray lined with greaseproof paper. Pulse all the ingredients together in a food processor for a few seconds, to a crumble texture. Sprinkle the crumble evenly into the tart ring and press down lightly. Bake for 10–12 minutes. Remove from the oven and set aside to cool. For the crémeux, melt the chocolate in a bain-marie. Lightly beat the egg in a medium bowl. Bring the cream and milk to the boil, then pour onto the egg, whisking all the time. Slowly whisk this mixture into the melted chocolate. Leave to settle; skim off any bubbles. Pour the chocolate mixture over the crumble base in the tart ring. Let cool for 30 minutes, then refrigerate for 6–24 hours. For the caramel hazelnuts, heat the oven to 180°C/fan160°C/350°F/gas 4. Scatter the nuts on a baking tray and roast for 10 minutes. Leave to cool, then wrap the nuts tightly in a cloth and rub to remove the skins. Pick out the nuts and set aside. Put the water in a medium pan, add 100g of the sugar and leave for a few minutes. Heat, stirring, to melt the sugar and cook to a dark caramel. Carefully add the hazelnuts and salt, turn the nuts with a spoon to coat in the caramel, then tip onto a greased tray and leave to cool for 1 hour. When the caramel hazelnuts are set firm, break them up. Put 250g into a food processor and pulse to a coarse texture; do not grind to a powder. Set aside. Reserve the remaining whole caramel hazelnuts for decoration. For the ice cream, freeze the bowl of your ice-cream machine. Warm the milk and cream in a medium saucepan over a medium heat. Meanwhile, in a large bowl, cream the egg yolks and remaining 80g sugar together until the mixture is pale. Whisk in the hot creamy milk, then pour back into the pan and stir over a medium heat until the custard is thick enough to coat the back of a wooden spoon. Stir in the 250g ground hazelnuts. Pour into a bowl and set over ice to cool quickly, then churn in the ice-cream machine for 25 minutes, or until thick. For the sauce, bring the cream to the boil in a small pan. Put the water into another, large saucepan, add the sugar and leave for a few minutes. Now heat, stirring, to melt the sugar evenly, then let it colour to an amber caramel. Carefully pour in the hot lime juice, lime zest and grated ginger, followed by the hot cream; it will bubble fiercely. Stir well and bring back to the boil. Cook for 3–4 minutes until thick enough to coat the back of a spoon. Add a pinch each of salt and pepper. Let cool, then refrigerate. To serve, once the chocolate crémeux has set, warm the ring with a cook’s blowtorch and lift it from the tart. With a warm knife, cut the tart into slices. Top with a quenelle of hazelnut ice cream and serve with the lime butterscotch sauce and a scattering of caramelised hazelnuts.
SERVES
8 FOR THE CRUMBLE BASE 35g cold unsalted butter 35g demerara sugar a small pinch of salt 30g plain flour 1½ tsp cocoa powder
FOR THE CHOCOLATE CRÉMEUX 155g good quality dark chocolate (70% cocoa solids), in pieces 1 organic/free-range medium egg 90ml whipping cream 150ml whole milk
FOR THE CARAMEL HAZELNUTS AND ICE CREAM 400g whole hazelnuts (skin on) 40ml water 180g caster sugar a pinch of sea salt 400ml milk 100ml whipping cream 6 organic/free-range medium egg yolks (120g)
FOR THE LIME BUTTERSCOTCH SAUCE 180ml whipping cream 40ml water 180g caster sugar 75g freshly squeezed lime juice, heated 5g finely grated lime zest 10g fresh ginger, peeled and finely grated sea salt and freshly ground black pepper
Dales Life | Winter 2016 | 55
Need Christmas Eve inspiration? These easy dishes can be made well ahead of the festivities
56 | Dales Life | Winter 2016
fireside feasts CHICKEN LIVER PARFAIT WITH FIG RELISH & TOASTED BRIOCHE This is the perfect sharing dish – just put the terrine in the middle of the table with a jar of the relish, a stack of warm toasted brioche, a pile of plates and a bundle of knives and let everyone dig in. The parfait and relish can be made 2–3 days ahead of time.
SERVES
Melt 2 tablespoons of the butter in a small saucepan, add the shallots and half the leaves from the thyme sprigs, and cook over a low to medium heat until the shallots are soft but not coloured. Add the garlic and nutmeg and continue to cook for another minute. Add the port and cook until almost all the liquid has evaporated. Remove from the heat.
250g unsalted butter
Heat the oil in a large frying pan and add half the chicken livers. Cook over a medium to high heat for a couple of minutes on each side until they are just cooked through but still pink in the middle. Tip the livers and the onion mixture into a food processor. Cook the remainder of the chicken livers in the same pan, then add to the food processor. Blend until smooth. Cut 175g of the butter into small pieces and add to the mixture with the motor running. Push the mixture through a fine-mesh sieve into a bowl and season well with salt and black pepper. Spoon the parfait into the terrine or serving dish and spread level. Gently melt the remaining butter, remove from the heat and leave for 2 or 3 minutes to allow the butter to separate from the whey. Leave the cloudy whey on the bottom and spoon the golden melted butter from the top onto the parfait to cover it. Scatter the remaining thyme leaves over the top and allow to set and cool before chilling. To make the fig relish, tip all the ingredients into a medium saucepan. Cook over a low heat for about 25 minutes, or until tender and jammy. Remove the cinnamon stick and bay leaf, season and let cool before serving with the parfait and some slices of toasted brioche.
4-6 3 shallots, sliced 2 sprigs of fresh thyme 2 garlic cloves, crushed fresh grating of nutmeg 4 tablespoons port or Madeira 1 tablespoon olive oil 500g chicken livers, trimmed sea salt and freshly ground black pepper toasted brioche, to serve
FIG RELISH 125g ready-to-eat dried figs, roughly chopped 50g pitted dates, roughly chopped 1 shallot, sliced 1 small eating apple, peeled, cored and finely diced 2 tablespoons light muscovado sugar 125ml vinegar, (white wine or cider) 1 teaspoon grated orange zest 1 cinnamon stick 1 fresh or dried bay leaf a pâté, terrine or serving dish Dales Life | Winter 2016 | 57
SMOKED HADDOCK AND POTATO GRATIN This may sound and look rustic but the taste is very sophisticated, making it an ideal choice for when you need to cook something elegant yet easy. Use good-quality undyed smoked haddock fillet for best results. Serve the gratin with sautéed green beans or, if you are serving it as a midweek meal, then a green salad is all that’s required. Put the potatoes in a large saucepan, add the bay leaf and add sufficient cold water to cover well. Parboil until almost tender when pierced with a knife. Drain. When cool enough to handle, slice into ½cm thick rounds. Put the dried mushrooms in a heatproof bowl and add sufficient boiling water to cover. Soak for about 15 minutes, until soft. Discard all but 2 tablespoons of the soaking liquid. Drain the mushrooms, chop coarsely and set aside. Preheat the oven to 200°C/fan 180°C/400°F/gas 6. Put 1 tablespoon of the oil in a large frying pan and add the onion. Cook for 3–5 minutes, until soft. Add the white mushrooms and the remaining oil and season well. Cook, stirring, for 3–5 minutes, until the mushrooms begin to brown. Add the wine and reserved mushroom soaking liquid and cook for 1 minute. Stir in the dried mushrooms, haddock and parsley and cook for 2–3 minutes. Combine the cream and milk in a small bowl or jug, season and set aside. To assemble, arrange half the potato slices on the bottom of the prepared dish (save the most even and attractive slices for the top layer). Sprinkle lightly with salt. Spread the fish mixture in an even layer on top of the potatoes. Top with the remaining potatoes, arranged neatly. Sprinkle lightly with salt, then pour over the cream mixture. Brush the top with melted butter and bake in the preheated oven for about 1–1½ hours, until golden. Serve immediately.
58 | Dales Life | Winter 2016
SERVES
4-6 1.5kg potatoes 1 bay leaf 15g dried wild mushrooms 1 onion, chopped 2 tablespoons olive oil 150g white mushrooms, sliced 125ml dry white wine 280g undyed smoked haddock fillet, shredded, bones removed a large handful of fresh flat-leaf parsley leaves, chopped 265ml single cream 250ml milk 2 tablespoons butter, melted sea salt and freshly ground black pepper
a 33 x 21cm oval baking dish, greased
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BROWN SUGAR PAVLOVA WITH CINNAMON CREAM AND POMEGRANATE Preheat the oven to 140°C/fan 120°C/250°F/gas 1. Put the egg whites in a large, clean bowl and whisk with an electric whisk (or use an electric mixer) until they form stiff peaks. Add the sugars, a tablespoon at a time, whisking constantly. Add the cornflour and vinegar with the final addition of sugar. Pile the meringue mixture onto the prepared baking sheet and form into a circle about 22cm in diameter. Make swirls in the meringue with a skewer or the end of a teaspoon. Bake in the preheated oven for 1 hour, then turn the oven off and leave the pavlova in until cold – overnight is ideal. To finish, whip the cream with the icing sugar and cinnamon to soft peaks. Pile it onto the pavlova and scatter the pomegranate seeds over the top.
SERVES
8 4 large egg whites 50g light brown soft sugar 175g golden caster sugar 1 teaspoon cornflour 1 teaspoon white wine vinegar 300ml double or whipping cream 1 tablespoon icing sugar 1½ teaspoons ground cinnamon 125–150g pomegranate seeds
a baking sheet, lined with parchment paper (don’t grease it, or your egg whites will collapse!) Recipes and photographs are from Fireside Feasts & Snow Day Treats, published by Ryland Peters & Small.
DALES LIFE READER OFFER Fireside Feasts & Snow Day Treats, is available to Dales Life readers for the special price of £11.99 including postage & packaging (rrp£16.99) by telephoning Macmillan Direct on 01256 302699 and quoting the reference HU1
60 | Dales Life | Winter 2016
Dales Life | Winter 2016 | 61
THE BRUCE ARMS R E S TA U R A N T
PUB
ROOMS
STEAKS, SEAFOOD & FINE DINING An 18th Century Coaching Inn with real character Some of the finest food in Yorkshire Comfortable en-suite bedrooms Extensive gin, whisky and wine selection Cask ales and craft bottled beer Cosy fires for chilly days PRIVATE DINING ROOM for up to 30 diners Early Evening and Sunday Lunch Fixed Price Menus
FIZZY FRIDAYS
Every Friday, posh nibbles with every bottle of Prosecco or Champagne
Open Wednesday - Saturday Evening, Thursday - Sunday lunch
JANUARY SEAFOOD SALES!
2 MAIN STREET, WEST TANFIELD, HG4 5JJ 01677 470325 www.thebrucearms.com
Check out the website for details
62 | Dales Life | Winter 2016
Posh Pud
IN A PICKLE
A Christmas pudding is a much-loved tradition, and an essential element of any Yuletide feast. This year Bettys have popped the cork on a luxurious new variation on the theme: ‘Champagne Christmas Pudding’. Cranberries, glacé cherries, apricots, citrus peel, raisins and almonds spend the night soaking in brandy and Yorkshire ale before joining Moët Champagne and Marc de Champagne. Each carefully crafted pud is steamed for six hours, then left to develop its luscious, rich, rounded flavours. Get yours in any Bettys shop or from bettys.co.uk
FOOD notes
FULL OF BEANS Good coffees can have all the depth and subtlety of the finest wines, and the enthusiastic folk at Rounton Coffee Roasters (rountoncoffee.co.uk) are on a mission to bring some of the world’s most exclusive examples to North Yorkshire. The artisan ‘micro roastery’ is based in a lovingly restored granary in East Rounton near Northallerton, and has already bagged a ‘Specialist Retailer of the Year’ award for their fabulous flavours. All their coffees are ethically sourced and certified Fair Trade, Organic or Rainforest Alliance, so you can savour your exquisite cuppa with a clear conscience.
Tantalise your tongue and add zest to your cold dishes with a selection of wholesome Yorkshire pickles, made with fresh herbs and richly aromatic spices. Whether it’s the classic taste of ‘Puckalilli’ or more surprising combinations such as beetroot and orange, these colourful little jars from Puckett’s Pickles are bursting with homemade flavour. The creative inspiration behind them comes from owner Sarah’s memories of childhood, when she would regularly try out new flavours rustled up by her adventurous family. You can explore her range and buy online at puckettspickles.co.uk
Dinner with a DiΩerence Looking for an alternative to turkey for your festive feast this year? Greensley Bank farm (greensleybank.co.uk), high in the Yorkshire Dales National Park, raises free-range, grass-reared and slow-matured geese and Muscovy ducks. Because they’re farmed for taste, not volume, the meat is lean, succulent and full of extra flavour. And if you’re wondering just how to cook a Christmas goose, you’ll find a spectacular Jamie Oliver recipe on page 39. Greensley Bank will deliver oven-ready produce to your door – call 07775 813242 to order.
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TURKEY DELIGHT Don’t fancy eating leftover turkey for weeks after Christmas? Well, this year there’s no need to roast a monster bird. At Mainsgill Farm (mainsgillfarm.co.uk) they home-rear three different varieties of turkey, giving you a wide range of sizes to choose from. And if you don’t want a whole bird you can opt for a crown or one of a selection of boned and rolled joints, all carefully prepared on site. Mainsgill birds are corn-fed and thoroughly pampered, then dryhung for lots of extra flavour. Call 01325 718860 to order.
FOOD notes
dream terrine
You don’t necessarily want to be slaving in the kitchen every day during the festive season, so it’s nice to have one or two readymade delicacies up your sleeve to wow your hungry guests with. This neatly layered salmon, prawn and dill terrine from Booths (Ripon and Ilkley, booths.co.uk) tastes every bit as good as it looks, and will sit beautifully alongside a selection of cold meats. Booths have plenty of other seasonal treats on offer too – take a look online for more mouthwatering inspiration.
ELITE MEAT
Thinking Inside the Box Some people seem to be impossible to buy for, don’t they? Fortunately there’s one gift that’s pretty much guaranteed to delight even the pickiest recipient: a stylish wooden box packed with tasty delicacies, like this luxurious example from Weetons of Harrogate (weetons.com). Weetons offer several different gift box and hamper options, including the ‘Classic Yorkshire’, which is crammed with delicious local produce that ranges from chutney, biscuits and chocolate to gin and sparkling wine. Another crowd-pleaser is the ‘Luxury Banquet’, which incorporates fresh, tasty treats from Weetons’ delicatessen, including smoked salmon, cheese and antipasti. 64 | Dales Life | Winter 2016
If you want the very best beef for your Christmas spread, be sure to buy it from a specialist local retailer. For several years now, James Robertshaw, owner of Keelham Farm Shop (keelhamfarmshop.co.uk), has snapped up the prizewinning cattle at the Craven Christmas Auction for his butchers’ counter – and chances are he’ll bag them this year too. Hung for a minimum 21 days for fullest flavour, Keelham beef makes a tasty, succulent alternative to a roast bird. Need advice on cooking it? Keelham’s butchers have over two centuries’ experience between them, and are always happy to help.
The Friar‘s Head Akebar, North Yorkshire DL8 5LY Telephone 01677 450201 www.akebarpark.com Dales Life | Winter 2016 | 65
THIRTEEN Relaxed dining in the Yorkshire Dales
Come and Celebrate the Festive Season here with us at Thirteen in Leyburn, in the heart of the Yorkshire Dales. We offer good, honest food using the very best of locally sourced produce together with a great selection of superb wines.
Telephone: 01969 622951 Email: table@thirteenatleyburn.co.uk www.thirteenatleyburn.co.uk
FOOD • WEDDINGS • ACCOMMODATION in the heart of the Yorkshire Dales
Experience grand honest food cooked to perfection, made with seasonal, locally sourced ingredients and served with hand-picked wine from our award-winning cellar in the warm, friendly atmosphere of these unique surroundings. Stay in our refurbished spacious cottages or brand new B+B rooms, suitable for both couples and families, adjacent to the restaurant and The Forbidden Corner. 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. New for 2016/17 - The Bell Barn function room with roaring log fire. Christmas - Visit our website. We can cater for up to 60 people in our function room for that special festive event. Packages available.
Bar • Restaurant • Cellar • Accommodation COVERDALE, LEYBURN, NORTH YORKSHIRE DL8 4TJ T: 01969 640596 E: INFO@THESADDLEROOM.CO.UK WWW.THESADDLEROOM.CO.UK 66 | Dales Life | Winter 2016
ONE FOR ALL
PERFECT PORT Ruby port and Christmastime seem to be made for each other. Rich, sweet and subtle, port is the classic way to round off a festive feast. This Finest Reserve is blended specially for Booths (Ripon and Ilkley, booths.co.uk) by Quinta de la Rosa, a family-owned vineyard in the heart of the Alto Douro region of Northern Portugal. It’s packed with heady plum and cherry flavours, and at just £10 a bottle is just the thing to have to hand as you laze around an open fire or candlelit table.
DRINKS
notebook
a saver to
SAVOUR At this time of year it’s nice to pop the cork on a bottle or two of something special, and the wine department at Campbells of Leyburn (campbellsofleyburn.co.uk, 01969 624391) has laid on a terrific champagne offer to make celebrating a little bit easier on your pocket. Taittinger Champagne Prélude Grande Crus NV is a lovely mellow, peachy, award-winning fizz with a delightful honeyed finish. Campbells are slashing the price of this bewitching bubbly from £49.99 to £29.99 – but only while stocks last, so get your skates on!
You need a hearty, robust wine to pair with the rich meats we tend to eat at this time of year, and Domaine Boutinot’s ‘La Côte Sauvage’ Cairanne 2013 is just the thing. A luscious Côtes du Rhône, it’s a splendid all-rounder that offers generous flavours and a gentle, spicy finish. Dark cherry notes work perfectly with duck, and it has the succulence to give turkey a lift whilst still packing enough punch to partner a rib of beef. Keelham Farm Shop (keelhamfarmshop.co.uk) currently has it in stock for just £12.99 a bottle.
LIGHT RELIEF Winter dining tends to focus on roast fowl and red meat, but it’s always nice to ring the changes with something a little lighter – poached or grilled salmon, for example. Thanks to its clean-cut, mineral character, Chablis is one of the best wines to accompany fish, whatever the time of year. Campbells of Leyburn (campbellsofleyburn. co.uk) have some lovely William Fèvre 2014 Chablis on offer at the moment, reduced from £18.49 to £13.99. It’s fresh and fruity, with lively hints of citrus and apple – perfect for pepping up pretty much any seafood you care to name.
Dales Life | Winter 2016 | 67
STEP INTO SWALEDALE, STAY, RELAX, EXPLORE
www.theburgoyne.co.uk enquiries@theburgoyne.co.uk Tel 01748 884292 On The Green, Reeth, North Yorkshire
• • • •
Christmas Parties - lunch & dinner New Year package Great discounts on B&B winter breaks January Offers
Mo, Julia & staff wish a very Merry Christmas and peaceful New Year to all.
T H E G E O R G E AT WAT H WEDDINGS • RESTAURANT • PRIVATE CELEBRATIONS • ROOMS • CORPORATE EVENTS
Here at The George, we pride ourselves on excellent customer service and exceptional food in a warm and inviting environment. Why not join us in celebrating your festive parties and get togethers? Christmas Fayre and New Year’s Eve menus are now available. Rosettes 2016 Culinary Excellence
MAIN STREET, WATH, RIPON HG4 5EN 01765 641324 thegeorgeatwath.co.uk 68 | Dales Life | Winter 2016
Christmas at The White Bear Masham, North Yorkshire
A magical place at Christmas, The White Bear is perfect for your festive celebrations. Relax in our beautiful rooms and dine on the finest Yorkshire produce. Experience a real taste of the Dales.
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01765 689 319 thewhitebearhotel.co.uk
Stone House Hotel
EAT
STAY
CELEBRATE
Sedbusk, near Hawes, Wensleydale DL8 3PT 01969 667571 www.stonehousehotel.co.uk Dales Life | Winter 2016 | 69
The White Swan
Artisan. Local. Provenance
Gilling West - Richmond
What sets us apart is how we source our meat, it truly is farm to plate. Slow grown, grass fed, Yorkshire Beef. Sourced from the foothills of the Dales, direct from the farm, all prepared by us in house. Our flagship steak is The Flat Iron - crafted from start to finish. The burgers are rough cut, handmade and cooked over fire. Iron Age Pork - Becomes the best crackling, black pudding & handmade sausage. We also serve inspired seafood dishes like tiger prawn thermidor, swordfish steak and we twist the pub classic of cod & chips. The rest of our menu is local & seasonal of course, with provenance you can believe in. Fun food for any occasion. Perfect for sharing with friends and loved ones over a few drinks. Simple… full of heart. Things like homemade crackling, hot prawn cocktail with charred lettuce and black pudding & pickled quails egg.
Thursday Steak Night - Steak & Drink from only £8.50
01748 825122
www.thewhiteswan.co Bookings now being taken for Easter
Our Christmas shop is open
Visit us for your Christmas shopping , presents, decorations and our home-made Corner Cupboard goodies. The perfect venue to meet with friends, family, small groups and parties over the festive period. Christmas Menu now available and bookings being taken - available throughout December.
Opening hours: Christmas eve and New Year's Eve 10am - 4pm Tuesday - Friday 10am - 5.00pm, Saturday 10am -6pm. Sunday 10am - 4pm. Bookings now available online
Birdforth, Easingwold YO61 4NW • 01845 501495
www.thecornercupboard.co.uk
70 | Dales Life | Winter 2016
Enjoy Roux Scholar Jonathan Harrison’s unique cuisine in the traditional surroundings of the Sandpiper Inn. Modern British food using only the finest local ingredients, beautifully prepared and presented. Fine wines, real ales and friendly service. Accommodation available. Market Place, Leyburn, North Yorkshire DL8 5AT www.sandpiperinn.co.uk
FOR RESERVATIONS TELEPHONE 01969 622206
Richard III is a traditional hotel in the picturesque town of Middleham Well known for our warm welcome and friendly service, we offer a varied menu from pub classics alongside a daily specials board using local produce. Relax and unwind in our cosy bar or snug in front of our roaring fires, or stay in one of our themed rooms. A private dining room is available for small parties or functions up to 24 people. Now taking Christmas party bookings.
New Year Offer
A free bottle of wine with a meal for four – quote Dales Life when booking.
WELCOME TO
Richard III Hotel, Middleham
We are open all day and offer breakfast, morning coffee, lunch, afternoon tea and dinner. Market Place, Middleham, DL8 4NP 01969 623240 | richard111hotel.com
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Promoting Yorkshire produce in association with The Wensleydale Creamery 72 | Dales Life | Winter 2016
SEASON’S BEST
PARSNIPS It’s no coincidence that parsnips traditionally turn up on our festive dinner plates alongside Brussels sprouts. Both vegetables share a useful characteristic that made them ideal Christmas dinner trimmings in an age before mechanical refrigeration: they can be left growing in the garden or allotment until the moment they’re needed. Sitting in frozen ground won’t harm parsnips a bit. Quite the opposite, say old-school gardeners, who believe a spell of subzero weather improves the taste. The only downside is that you’ll need to wait for warmer conditions to lift them – unless you want to chip them out of the ground with a pickaxe. Like carrots, to which they are closely related, parsnips sit on the cusp between sweet and savoury. In the Middle Ages they were used to sweeten desserts, an application that experimental modern chefs have recently rediscovered. Parsnips are low in calories, high in dietary fibre, and rich in vitamin C, B-group vitamins and potassium. The shoots and leaves are toxic, however, and can cause skin reactions in sensitive individuals, so remember to wear gloves when handling growing plants.
Buying parsnips Buy them loose from your local independent food retailer rather than packeted. Choose firm, wrinkle-free specimens with no brown patches. Smaller parsnips will be sweeter and less woody than large ones.
Storing them You can store shop-bought parsnips for several days in a cool, dark place. Preparation Small, young parsnips can be scrubbed and top-and-tailed. With larger, older parsnips it’s best to lightly peel them, quarter them lengthways and pare away the woody central core. Top tips Parsnips can be steamed, simmered, roasted or fried. When using them in stews, cook them separately or leave adding them until the stew is nearly done, otherwise they will go mushy.
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Roast Parsnip and Wensleydale Blue cheese soup INGREDIENTS 600g parsnips, peeled and cut into large chunks 4 tbsp light olive oil 50g butter 1 medium-large onion, finely chopped 2 cloves garlic, sliced 1 litre good chicken or vegetable stock 80g Wensleydale Blue cheese, crumbled ½ litre milk sea salt freshly ground black pepper sherry vinegar (optional) parsnip crisps (optional)
SERVES
6-8 Method Preheat your oven to 190°C/fan 170°C/375°F/ gas 5. Place the parsnips on a roasting tray. Pour over 2 tbsp of the olive oil and season with salt and pepper. Roast for 15–20 minutes or until golden brown. In a large saucepan, heat the butter and the remaining olive oil. Add the onion and garlic and fry gently until they begin to colour. Add the roasted parsnips to the pan, followed by the stock.
Bring to the boil, then simmer for 5–10 minutes or until the parsnip is very soft. Remove from the heat and stir in the Wensleydale Blue cheese. Transfer the mixture to a blender and pulse until completely smooth, adding as much of the milk as is needed to create a creamy soup consistency. Return to the pan and season to taste. If the soup is too sweet for your palate, pep it up with a dash or two of sherry vinegar, tasting as you go. Bring back up to temperature and serve, garnishing – if you wish – with parsnip crisps.
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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S I Mc O NSTONE HALL ountry house hotel
WA R M H O S P I TA L I T Y • O P E N F I R E S • AWA R D - W I N N I N G C U I S I N E WINE CELLAR • LOCAL ALES & SPIRITS • STUNNING VIEWS E L E G A N T A C C O M M O D AT I O N • R E L A X I N G R E T R E AT
w w w. s i m o n s t o n e h a l l . c o m FESTIVE GATHERINGS, WEDDINGS, CELEBRATIONS & ROMANTIC ESCAPES
01969 667255 • enquiries@simonstonehall.com • BOOK NOW
WinterA TWonderland Glamping SWINTON BIVOUAC This winter, embrace the great outdoors with three nights for the price of two! Take a well-deserved break and stay in one of our Tree Lodges nestled in the woods or our cosy Bunk Barn, and spend your days exploring (by bike or by foot!), then unwind over a tasty meal and drink in our licensed café, before heading back under a canopy of stars to your cosy bed. Even better, we will provide you with free hot chocolate so that you can snuggle around your wood burning stove as the night draws in. Offer applies to new bookings for Tree Lodges and the Bunk Barn, subject to availability. Cannot be combined with any other offer or package. Excluding half term holidays. 30% deposit required at time of booking.
Swinton BIVOUAC
www.swintonbivouac.co.uk • hello@swintonbivouac.co.uk Swinton Bivouac, Masham, Ripon, North Yorkshire HG4 4JZ • 01765 535020 Dales Life | Winter 2016 | 75
the discerning
DINER Claudia Blake visits The Friar’s Head at Akebar
76 | Dales Life | Winter 2016
he Friar’s Head at Akebar will be familiar to many readers as a longstanding fixture on the North Yorkshire dining scene. The pubrestaurant is part of Akebar Holiday Park, halfway between Leyburn and the A1 on the A684. The site was originally developed in the early 1970s, and includes a caravan touring and camping park along with a scenic 18-hole golf course. Now under new management, the facilities at Akebar have been undergoing an extensive programme of renovation and refurbishment. Whether or not you approve of the recent changes at the Friar’s Head will depend on how fond you are of jungle. In former times the conservatory dining room was so jam-packed with luxuriant foliage that it seemed only a couple of hummingbirds and a troop of monkeys short of becoming a tropical rainforest. Now, though, the wayward, rambling vines have been trimmed and tamed, and whilst there are still plants aplenty they are respectful and well manicured. With more room for comfy sofas and neat wooden tables – plus dozens of strings of tiny fairy lights – there’s a new air of spaciousness, clarity and calm. I think it’s a great improvement.
Good Duck Charm Dining options are flexible, with an ‘Early Bird’ menu offering tapas and a selection of pub classics up until 7pm, and an ‘Evening Menu’ that concentrates on steaks and more high-end dining that’s available from 5.30pm until the kitchen closes. We ordered from the latter.
Freshly baked breads arrived in a miniature canvas kitbag, along with butter and an oil-and-balsamic dip. Oddly, though, we were given no side plates to contain crumbs and drips. Luckily this was the one and only presentational eccentricity during the meal. That’s right, not a slate, board or Kilner jar in sight, just plain, honest, white crocks. All very sensible and straightforward. In terms of looks, the first of our starters, a warm duck salad, was effectively just a loose heap of bits and bobs in a dish. When it came to the eating, though, the jumble revealed itself to be a truly stellar taste combination. The dish majored on Oriental flavours – spring onion, soy and sesame – with a couple of orange segments thrown in for good measure. The duck was rich, flaky and slightly caramelised. Cashew nuts, tiny cubes of beetroot and a variety of crisp salad leaves added extra colours and textures to a winning mix. Definitely something I would come back for. Our second starter was pressed ham terrine with a black pudding bonbon and a celeriac remoulade. This one certainly made a bit more of a design statement on the plate – and it slipped down easily enough – but it didn’t wow us the way the duck salad had. The terrine was meaty, and was evidently packed with fresh herbs, but it seemed a touch leaden, and the flavours were muted. Likewise the bonbon, which had a fabulous crispy crust but was a bit short on the burly, iron-rich taste you expect from black pudding. And whilst the celeriac remoulade added a welcome crunch and a certain sharpness, it didn’t deliver the hearty kick up the backside that the other two elements of the dish appeared to be waiting for.
Dales Life | Winter 2016 | 77
Newly Minted We were back on track with the mains, though, starting with roast rump of lamb. With the exception of the occasional chewy corner, the meat was tasty and well-cooked. It was served with crisp, succulent broccoli, an equally green and pleasant mélange of peas and baby broad beans, and a rich, minty jus that pulled all the elements together. A generous roundel of fondant potato was also in attendance to add extra centimetres to the waistline. Our other main was a meaty extravaganza too: pan-seared venison steak with Dauphinoise potatoes, braised red cabbage, parsnip crisps and a redcurrant jus. Chef serves his venison nicely charred and caramelised on the outside but fairly rare inside. That was fine by me, though, and we were consulted about it in advance. Add to the toothsome meat a wedge of soft, creamy potato, some nicely spiced cabbage and a bright, fruity jus and you’ve got a decidedly hearty plateful to cheer you up on a dark, chilly night. Desserts didn’t disappoint either. Our vanilla pannacotta had a luscious, creamy texture and a winsome wobble. It came with a red fruit compote and a just-right mini meringue. Meanwhile the strawberry and lemon mascarpone cheesecake struck precisely the right balance between sweet and sharp. It too came with a fruity compote, and boasted a smart swirly pattern on top for extra visual clout. So how did it all stack up? As you’ll have gathered, we enjoyed thoroughly tasty, unpretentious food in congenial surroundings. Service, too, hit the mark, with front-of-house staff friendly, prompt, efficient and always there when you needed them. Prices are very fair for what you get, so it’s no surprise the place was bustling, even on a dreary midweek night. Although one or two diehards may hark back nostalgically to the rampant vegetation of yesteryear, there’s no doubt that the Friar’s Head’s makeover has brought the place bang up to date and given it a welcome new sense of focus and direction. For further information about The Friar’s Head visit www.akebarpark.com/restaurant-pub or call 01677 450201. 78 | Dales Life | Winter 2016
What to expect
Accomplished, value-for-money food served in a cosy conservatory setting.
Ambience
Outside it’s a slightly incongruous medievalthemed folly. Inside, a tranquil, thoroughly modernised – but still quirky and characterful – stone-flagged haven.
Service
Easygoing and efficient.
The bottom line
Three courses from the Evening Menu cost us around £27 each, excluding drinks.
Down the hatch
A compact but wide-ranging selection of wines, with wines by the glass starting at £3.90 (175ml).
Family and four-legged friends
Children’s menu available. Dogs allowed in bar area but not in the dining room.
Ideal for
Family outings. Work socials.
Gone but not forgotten
Akebar was an ancient village, now long vanished, whose farms once bred top-quality horses for nearby Jervaulx Abbey.
Dales Life | Winter 2016 | 79
A DAY IN THE LIFE
the
artist
Richmond-based artist Lucy Pittaway works predominantly in pastels. She opened her gallery in Brompton-on-Swale in 2015 to showcase her originals and prints. Lucy was chosen as official artist for this year’s Tour de Yorkshire, and also won the title ‘Best Up & Coming Artist 2016’ 80 | Dales Life | Winter 2016
Have you always wanted a career in art? Ever since I was a child I’ve loved drawing and making things. I studied Graphic Design at Newcastle, and after I graduated I went on to teach art and design. It was when I met my husband and moved to the Dales, though, that everything changed and I decided to follow my lifelong ambition to work as an artist. How has your style developed over the years? Originally, when I left college, I only wanted to make abstract art. I used to rip canvases and sew them back together, and stick all kinds of materials to them. Then I went to completely the opposite end of the spectrum and painted a series of photorealistic skies.
After that I started to develop a more illustrative style, around the time that my children were born. I think it was their influence that made me look at the world from a different perspective, in a more naive and childlike fashion. I became braver in my use of colours, and my palette completely changed. I found that I really enjoyed being able to express myself in that sort of way; it touched something deep inside that perhaps I hadn’t developed fully when I was growing up. Do you have a studio in your new gallery? Yes I do, but to be honest it’s not always easy to work there, there are constant distractions. When I really need to concentrate on a piece I prefer to work in my studio at home.
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You mainly paint in pastels. What do you like about the medium? I find that soft pastels give me a lot more flexibility than using a brush. I can easily change the effect from very smooth to very textured, just by rubbing with my fingers, my knuckles or the side of my hand. It’s a very direct way of working. It wasn’t that I set out to create my pictures that way, it’s just how things developed. But there’s a downside? I use heavy, textured paper, and if I work for too long all the rubbing can cause the skin on my hands to crack and bleed. Sometimes I have to stop work for a week to let my hand recover, so it really is a labour of love. And then, of course, the amount of dust that pastels produce is horrendous. You need to blow it off the paper, and it gets absolutely everywhere. By the end of the day I look like I’ve just come up from a mineshaft! I have to wear a mask and gloves as I work – I’m asthmatic, so I can’t allow the dust to get on my chest.
Throughout my childhood I never won any kind of trophy or medal. I wasn’t at all sporty, which made me something of a black sheep, because my father was a famous footballer. So apart from a 25-metre swimming certificate this is the first award I have ever received. Even my children have more trophies than I do!
How did you come to win the title ‘Best Up & Coming Artist 2016’? It’s an annual award made by the Fine Art Trade Guild, who represent framers, galleries and artists – and I simply applied! There are three tiers of judging, starting with a public vote. Then it goes to the galleries, and finally to the judging committee. I certainly didn’t expect to get it.
A Richmond artist painting sheep in pastels… that will remind some people of Mackenzie Thorpe. Is there any connection? A lot of people ask me that, and there’s a very simple answer. The reason I paint sheep is that I grew up on a smallholding and I live on a farm. So sheep are part of the family as far as I’m concerned. And no, I don’t eat lamb!
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So what inspires your work? Life experiences are a key part of my art: love, friendship, family, and in particular my children and the animated movies we watch together – animation was one of the subjects I used to teach. Of course not all my work is bright and cheerful. Everyone has dark days, and a lot of the time the world is full of bad news. But in general I prefer to be positive and to convey a positive outlook on life through my art. What do you enjoy most about being an artist? I never expected to get the reaction that I have done. I am my own biggest critic – I constantly see faults in my own work – but getting positive feedback from other people really spurs me on, keeps me going. As it happens I really do make a concerted effort not to look at other artists’ work. Before the sheep came into play, I was painting rolling hills, curly clouds, colourful landscapes… It was only when I started to do the sheep that people began mentioning Mackenzie Thorpe.
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And the future? I think it’s important never to stagnate, and never to think that you know it all. I want to challenge myself, and to continue to exceed my own expectations. To find out more about Lucy and her work visit lucypittaway.co.uk or call 01748 810965.
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Free catalogue on request
Robert E Fuller
Visit Robert’s wonderful gallery at Thixendale for beautiful Christmas gifts
Open 7 days a week Free entry
Gallery Open everyday 10.30am-4.30pm The Robert Fuller Gallery, Thixendale, Nr Malton YO17 9LS 20 minutes from York on the A166 Tel: 01759 368 355
wildlife artist
Wander round his beautiful gallery at your leisure
www.RobertEFuller.com
Experience the magic of Christmas at
Nickery Nook Step into our new store in Bedale and you will find a treasure trove of gift ideas you won’t find anywhere else. From luxury candles, hand-made chocolates and jewellery, to one of the biggest displays of cards, wrapping paper and ribbons in the Dales. For the kids we have the lovable Tractor Ted range of clothing and gifts, a colourful selection of wooden Orange Tree Toys, and the quirky Boofle Bear. We are delighted to introduce Creation Express, a brand-new cutting-edge concept which personalises gifts in minutes. 33 Market Place, Bedale, DL8 1EF 01677 425848 www.nickerynookbedale.co.uk Dales Life | Winter 2016 | 87
Light, fresh and floral, ‘No5 L’eau’ is the latest fragrance in the legendary N°5 line from Chanel, chanel.com
This ‘i-flutter’ volumising and lengthening mascara from newcidcosmetics.com delivers dramatic, full-on lashes
Festive eye-make-up palette with ten gorgeous harmonising shades, available at Clarins counters nationwide
By Terry’s ‘Ombre Blackstar’ eye shadow delivers luminous colour with a single stroke – see the range at spacenk.com
Definitely different: a cooling, toning moisturiser from nobleisle.com, fragranced with genuine Yorkshire rhubarb 88 | Dales Life | Winter 2016
Sterling silver and enamel vintage night sky pendant charm from the Christmas collection at Pandora, Northallerton, 01609 770100
‘Wildflower’ dress in black from Temperley London’s Summer 2017 collection, available from temperleylondon.com
Pep up tired skin with Temple Spa’s ‘Trufflesque’ hydrating, anti-ageing mask - buy online at templespa.com
Fabulous Valentino ‘Rockstud Rolling’ tote bag in super-soft burgundy leather from Harvey Nichols, Leeds, harveynichols.com
Elegant rose-blush ‘Entwine’ ring set with cubic zirconia stones from Pandora, Northallerton, 01609 770100
Skeyndor ‘Corrective’ Christmas kit, one of a range of gift sets available at Saks, Sedbury Hall and Barnard Castle
Ultra-rich lipstick for highshine, full-coverage colour from Tom Ford’s new ‘Soleil’ collection at tomford.com
Oribe’s ‘Shampoo for Beautiful Color’ repairs damaged hair and extends the life of your hair colouring – from a range at Evolve, York, evolvehairdressing.co.uk
Add highlighting or bronzing effects to your favourite beauty products with these Cover FX custom enhancer drops from spacenk.com
‘Spellbound’ peplum dress from Temperley London’s Summer 2017 collection, available from temperleylondon.com
Silver teardrops bracelet decorated with rutillated quartz by Jane Macintosh, from Pyramid Gallery, York, pyramidgallery.com Dales Life | Winter 2016 | 89
This new Caudalíe Resveratrol Face Lifting Cream smoothes wrinkles and plumps facial contours – get yours at uk.caudalie.com
‘Vicki’ embroidered bucket bag in soft burgundy suede from See by Chloé’s winter collection, available at net-a-porter.com
Christian Louboutin ‘Madam Menule’ burgundy velvet pumps with Swarovski-crystal-encrusted bow, from Harvey Nichols, Leeds, harveynichols.com
Crème de la Mer ‘Replenishing Collection’ skincare gift set including lip balm and hand treatment from Hoopers of Harrogate, 01423 504091 90 | Dales Life | Winter 2016
Off the shoulder white shirt with black edging and turquoise suede skirt from Diane von Furstenberg’s Spring 2017 collection, available at uk.dvf.com
Gold and amethyst ring designed by Jacqueline Warrington, available at Emma Sedman Jewellery, Leyburn, emmasedman.co.uk
Add sensational sparkle to your nails with Deborah Lippmann glitter polish from Selfridges, selfridges.com
Give your skin a glamorous glow with this ‘Supremo’ four-shade blusher set from templespa.com
THE JOY OF GIVING
PANDORA Northallerton 105 High Street, Northallerton, North Yorkshire, DL7 8PP, 01609 770100
A6 Land advert Oct 2016 dales life_Option 2 18/10/2016 08:55 Page 1
new year new you... EXCLUSIVE OFFER TO DALES LIFE READERS A Skeyndor Power Booster Facial plus a Cut & Finish for only £45 normally £81.50
VALID THROUGHOUT JANUARY AND FEBRUARY 2017 SAKS HAIRDRESSING THE STABLES, SEDBURY HALL, SCOTCH CORNER, DL10 5LQ T 01748 850 101 scotchcorner@sakshair.co.uk
ONLY
£45
Terms & Conditions apply. Mention advert at time of booking and bring to appointment, available at salon listed above on selected days with selected stylists. Cannot be used with any other offer/discount or exchanged for cash. Only one redemption per client. Subject to availability. No photocopies.
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FAMOUS FACES Skeyndor skincare treatments have been a big hit amongst celebs, including genuine A-listers like Nicole Kidman, Sophie Dahl and Penelope Cruz. If you’re wondering what all the fuss is about then now’s your chance to find out, because they’ve just arrived at Saks Sedbury Hall and the brand new Saks salon in Barnard Castle Market Place. Skeyndor was established in Barcelona in 1966, and currently distributes its products to over 50 countries worldwide. The skincare menu on offer at the two Saks salons includes luxury facials and innovative treatments designed to combat everything from sensitive skin to loss of firmness and wrinkles. They also stock a range of products to incorporate into your daily skincare regime. Winter is notoriously tough on skin, so it’s the perfect time to give Skeyndor a try. To book an appointment call 01748 850101 (Sedbury Hall) or 01833 637278 (Barnard Castle).
beauty
Take it Easy
With so much happening and so much to organise, Christmas and the New Year can be a pretty stressful time of year. It’s important to build in some time to relax and unwind, so a trip to a spa could be just the ticket. Orchard Spa in Hunton, nestled in the tranquil, rolling hills between Bedale and Leyburn, is a great place to recharge your batteries with an indulgent pampering. It specialises in holistic and beauty treatments using natural, vegan, plant-derived and cruelty-free skincare products from Tropic Skin Care. Bespoke relaxation experiences, each including two spa treatments and lasting an hour and a half cost, just £39, and even the music and organic refreshments can be tailored exactly to your taste. For more information visit orchardspa.com or call 07833 795609.
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file
by Liz Hanson
Comprehensive Cover
The main point of applying foundation has always been to create an even, uniform complexion, but nowadays we’re expecting a lot more from our skincare products. Bang on trend, Crème de la Mer’s new foundation aims for more than just a quick beauty cover-up – it packs a serious punch for skincare too. For one thing it offers long-lasting hydration. On top of that it incorporates SPF and antioxidants to protect against damaging ultraviolet radiation, along with the company’s signature ‘Miracle Broth’, a nutrient-rich brew of fermented kelp designed to soothe and restore tired skin. Most of the shades are impressively natural, and coverage is light and silky, find The Treatment Fluid Foundation at Hoopers of Harrogate, hoopersstores.com
A6 Land advert Oct 2016 dales life_Option 2 18/10/2016 08:55 Page 1
new year new you... EXCLUSIVE OFFER TO DALES LIFE READERS A Skeyndor Power Booster Facial plus a Cut & Finish for only £45 normally £81.50
VALID THROUGHOUT JANUARY AND FEBRUARY 2017 SAKS BEAUTY 2 THE MARKET PLACE, BARNARD CASTLE, CO. DURHAM, DL12 8ND T 01833 637 278 barnardcastle@saksbeauty.co.uk
ONLY
£45
Terms & Conditions apply. Mention advert at time of booking and bring to appointment, available at salon listed above on selected days with selected stylists. Cannot be used with any other offer/discount or exchanged for cash. Only one redemption per client. Subject to availability. No photocopies.
‘SPARKLING SATURDAYS’
Celebrate the Christmas spirit and exciting new collections with a glass of sparkling wine each Saturday in December
Gatsby’s hairdressing
01677 426943
Beautiful collections of handmade contemporary jewellery, textiles and accessories Opening Hours to Christmas Monday, Tuesday 10.00am until 4.00pm Thursday, 10.00am until 4.30pm Friday, Saturday 10.00am until 5.00pm High Street, Leyburn, DL8 5AQ Tel. 01969 368006 info@emmasedman.co.uk emmasedman.co.uk
Merry Christmas and a Happy New Year to all our clients 9a Market Place, Bedale Dales Life | Winter 2016 | 93
Prize Lot
Auction estimate The Lot
Date
4-4-0 spirit-fired model locomotive with four-wheel tender
Late 1800s
Maker Unknown, but almost certainly an apprentice piece made at R&W Hawthorn & Company, Newcastle
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Construction Brass, with wood lagging to boiler and wood-covered footplate
Size 60cm long, c.85mm gauge
ÂŁ800 to ÂŁ1,200
For sale at Tennants Auctioneers, Leyburn, as part of their Toys, Models, Collectables, Sporting & Fishing Sale on 7th December
Contact tennants.co.uk 01969 623780
AUCTION ROOM HIGHLIGHTS
T
his is a really lovely thing and part of one of the finest collections I’ve ever had the pleasure to catalogue,” says Kegan Harrison, Toys & Collectables Specialist at Tennants Auctioneers in Leyburn. “The collection in question consists of more than 120 items that range from the dawn of the railway era to modern times, and the man who put it together clearly had a really good eye for quality. This piece is one of my personal favourites. “Contemporary models of Victorian locomotives are remarkably scarce, and this immaculately detailed piece definitely won’t have been made as a toy, but as a selling aid. According to the two cab-side plaques that it carries, this is a model of a locomotive that was originally built at the Tees Engine Works in Middlesbrough for the Newmarket & Great Chelmsford Railway. The loco was subsequently rebuilt in Newcastle, and this model was probably created to demonstrate to prospective customers what the rebuild was going to look like. “Back in the early days of the railway era it was quite common to rebuild locomotives. The usual reason was simply that the original loco didn’t work properly. The technology at the time was still at an experimental stage and everything was a bit hit-andmiss. The other reason for a rebuild would have been to improve the original locomotive by incorporating the very latest improvements. “We don’t have any documentation, but I believe this particular piece will have been made by apprentices at the Newcastle engineering works. In theory it’s meant to be a fully functional working model – all the moving parts are there. Whether it was ever actually fired up is another matter. Most of them weren’t. “It’s made of brass, with fine strips of wood lagging on the boiler. This would have been a feature of the original locomotive, the wood cladding being intended as insulation. Nowadays, with the benefit of hindsight, it doesn’t seem ideal to have a flammable material like wood in such close proximity to high temperatures, but this kind of construction was common at the time. “Because items like this are so rare they are very hard to value. Most model train collectors focus on locomotives from the classic age of steam, 1910 to 1939, which makes this piece rather too old to fit in with the rest of their collections. On the other hand it won’t only appeal to railway enthusiasts but also to people with a passion for Victorian engineering. I’ve put a fairly conservative valuation on it, so I wouldn’t be surprised if it went well over the top of the estimate on the day.”
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FLOOR TILES & FLAGS CLEANED AND SEALED Kitchens • Conservatories • Halls
JOHN LORD
01748 811452 • 07961 460020 john@steamcleanseal.co.uk
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T I M B E R
• Oak Beams • Doors • Decking • Sawn Timber • Machined Timber • Skirting • Architrave • Flooring • Cladding
TIMBER SOLUTIONS
Call us or visit our showroom for advice on how we can help you with your project. GREEN LANE, MELMERBY RIPON HG4 5JB
01765 640564
sales@duffieldtimber.com www.duffieldtimber.com
MAKERS OF BESPOKE KITCHENS AND BEDROOM FURNITURE
T 01609 775383 W DEANSBURYKITCHENS.CO.UK E INFO@DEANSBURYKITCHENS.CO.UK HEATED TOWEL RAILS COLUMN RADIATORS VERTICAL RADIATORS ELECTRIC HEATERS
SHOWROOM NOW OPEN TUES - FRI 8:30AM - 5:00PM SAT 8:30AM - 3PM
50 Racecourse Road, Richmond, DL10 4TG www.richmondradiators.com 01748 517331 Dales Life | Winter 2016 | 97
Music and Lights Add some colour at to Fountains Abbey your weekend this Weekends 26 November - 18 autumn at Gibside December, 3.30pm - 5pm* See the abbey aglow with rainbow light, indulge in through a tastyfallen treat, and Go crunching leaves and catch discovera a forest teemingor with wildlife and autumn11 colours, with walking carol two. *Excludes December, routes for all ages and abilities. last entry 4pm Call 01765 608888 for details nationaltrust.org.uk/gibside nationaltrust.org.uk/fountainsabbey When youvisit, visit,donate, donate, volunteer or join National When you volunteer or join the the National Trust,Trust, your your support helps us to look afterplaces special places in Yorkshire support helps us to look after special <in the region> <like such as Fountains & Studley ever, for everyone. property X, propertyAbbey Y and Proeprty Z>Royal in for for ever, for everyone. © National Trust 2016. The National Trust is an © National Trust 2016. The National Trust is an independent independent registered charity, number 205846. registered charity, number 205846. Photography © National Trust Photography © National Trust Images\Chris Images. Lacey.
#nationaltrust #nationaltrust
KIDS GO BLACK SHEEP BREWERY FREE! Born from the pioneering spirit of Paul Theakston who, in 1992, followed his heart and dared to start a new brewery.
Get 1 x free child tour entry for every Adult or Concession tour purchased! Just show us this voucher when booking your tour!
CHEERS!
TOURS - BAR & BISTRO - SHOP To book call 01765 680100/101 or email visitor.centre@blacksheep.co.uk
Learn more about our beers
98 | Dales Life | Winter 2016
Shop online
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WINTER 2016
Dales Diary
©Andrew Butler
FOUNTAINS ABBEY & STUDLEY ROYAL near Ripon 01765 608888 nationaltrust.org.uk/fountains-abbey Music and Lights
On the Hoof
Weekends from 26th November to 18th December (excluding 11th December) plus 27th and 31st December, 3.30pm-5pm (last entry 4pm) See the abbey aglow with all the colours of the rainbow, and indulge in a hot pulled pork sandwich and mulled wine. Then stop by the Cellarium and Fountains Hall to catch a carol or two!
Weekends from 10th December to 18th December, 11.30am-12.30pm Trot along to St Mary’s Church to watch the wild deer munching through their winter feed. Can you spot the difference between the red, sika and fallow deer?
Festive Christmas Lunches Mondays to Thursdays, 5th December to 22nd December, 12pm-1.30pm Enjoy a delicious festive lunch with family, friends or colleagues this December. Choose from a two- or three-course traditional lunch menu from £18.95. Booking essential. Call 01765 643197.
Carols by Candlelight Sunday 11th December, 3.30pm-4.15pm As Christmas approaches, it’s time for our annual carol service. Pick up a candle on your way in, grab a mulled wine or a hot chocolate and sing along to all of your favourite carols.
Boxing Day Pilgrimage Monday 26th December, 9:30am The service begins in Ripon Cathedral before the pilgrimage makes its way to Fountains Abbey. Follow in the first monks’ footsteps! Dales Life | Winter 2016 | 101
Campbells of Leyburn Your family run Fine Food and Wine Emporium
s t r a t s s a m t s Your Chri in our
NEWLY REFURBISHED STORE
Campbell’s packed out with great Festive products! Our upstairs wine department has probably the finest selection of wines and spirits in the region together with a vast range of Champagnes, Sparkling Wines, Prosecco, Ports and Sherries! If it’s meat products you’re after, our in house butchers have a great selection of locally bred meats and game and of course a selection of free range and herb fed bronze turkeys. We also have a fabulous selection of olives and our fruit and veg area is packed with the freshest produce, delivered on a daily basis. Plus we have a range of over 150 cheeses to tickle your taste buds including the finest Stiltons and just for a change of menu we have a selection of fresh fish from Cornwall! We stock all of your day to day groceries including biscuits, fruit cakes, artisan bread, fruit juices, sweets and much, much more. We now have an extensive range of gluten free products!
Discover Christmas at Campbell’s, take a look inside, you may be surprised! 4 Commercial Square, Leyburn, North Yorkshire DL8 5BP Tel: 01969 622169 Email: richard@campbellsofleyburn.co.uk www.campbellsofleyburn.co.uk
Campbells of Leyburn - All you need for a great Christmas and New Year plus a lot more!
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WINTER 2016
YORK THEATRE ROYAL
GIGGLESWICK SCHOOL
01904 623568 yorktheatreroyal.co.uk
01729 893000 giggleswick.org.uk
The Mischief Before Christmas
Giggleswick School Choir
Saturday 3rd December to Saturday 24th December A magical adventure around the beautifully refurbished York Theatre Royal for 3–7 year olds. It’s an experience fizzing with magic, mystery and music! Perfect to get you and your family in the festive spirit.
Fountains Abbey, Saturday 10th December, 3pm. Concert free, normal admission prices apply. Giggleswick School Choir brings its acclaimed Christmas carol concert to Fountains Abbey and Studley Royal as part of the National Trust venue’s Music and Lights series. With illuminations around the estate, including hundreds of Christmas trees, it promises to be a magical event that will get everyone in the mood for the festive season.
Cinderella Thursday 8th December to Saturday 28th January Berwick Kaler’s 38th outing as dame will be a Cinderella like no other! Incredible sets, stunning costumes and outstanding songand-dance routines.
The Great Gatsby Thursday 15th December to Saturday 7th January Plunge into a world of red-hot jazz, bootleg liquor and more than a little scandal. Expect music, cocktails, dancing and debauchery in this radical adaptation of F Scott Fitzgerald’s seminal jazz age tale. 1920s dress encouraged.
Details of other choir performances, along with those of the school’s orchestra, concert band, brass ensemble and string quartet can be found online. The school welcomes music scholarship applications ahead of assessments in early 2017 for children who play at least two instruments to a high standard, call 01729 893000 for more information.
Burns Night Ceilidh Saturday 21st January, 7pm-11pm Dances in the De Grey Rooms ballroom have been a York institution since 1842 when the Yorkshire Hussars led by Colonel Earl De Grey had the rooms built to host their regimental balls. Our annual sell-out dance celebrating the life of Robert Burns returns for its sixth year in the beautiful De Grey Rooms – come along to the biggest Burns Night ceilidh in York!
THE WHITE BEAR Masham 01765 689319 thewhitebearhotel.co.uk Christmas Wreath-making Wednesday 7th December, 9.30am-4pm A Christmas wreath-making class with Briar House Flowers. Tea or coffee and mince pies on arrival. Two-course lunch with fizz, afternoon tea with Christmas cake and, of course, a beautiful handmade Christmas wreath for everyone to take home.
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WINTER 2016
YORK MINSTER
KIPLIN HALL
01904 623568 www.yorkminster.org
near Scorton, Richmond 01748 818178 kiplinhall.co.uk
Rag-Wreath Workshop Saturday 10th December, 10am-1pm Create a beautiful Christmas wreath in the stunning surroundings of the Chapter House. All materials will be supplied. Suitable for beginners and experienced craft-makers alike. There are only a limited number of spaces so book soon by visiting the Groups Desk inside York Minster during opening hours, or by booking over the phone. 01904 557200 (9am-4.30pm).
Christmas Carol Concerts Thursday 15th and Friday 16th December, 7pm The concerts feature the York Minster Choir performing a mixture of classical and popular Christmas music, with the Yorkshire Volunteers Band leading the audience in Christmas carols. The concerts will take place in the Minster’s awe-inspiring nave, and each evening will include seasonal readings by two celebrity readers – details to be announced. Tickets are priced at £25, £18 and £12 and are available from York Theatre Royal Box Office, by telephone or in person. You can also buy online at boxoffice.yorkminster.org
Kiplin’s Christmas Carols Fridays, Saturdays and Sundays 2nd, 3rd, 4th and 9th, 10th, 11th December, 10am-4pm. Adult £8.65, concession £7.80, child (5-15) £4.50, family (2+2) £23.60. The Holly and the Ivy, Away in a Manger, We Three Kings and other well-loved carols represented around the hall. Beautiful decorations using fresh greenery, trees and flowers adorn the rooms for visitors’ delight.
Tea Room Homemade lunches, cakes and festive fare. No admission charge.
Christmas Gift Fair in the Maryland Centre Local craftspeople selling original gifts and stocking fillers. No admission charge. Opening times as above.
Snowdrops and Aconites Saturday to Wednesday from Saturday 4th February to Wednesday 1st March (depending on flowering season) Drifts of snowdrops and aconites naturalised in the woodland and gardens. Described as ‘one of the best displays I have seen’ by a regular visitor!
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HOLIDAY LETTING MADE EASY Property management services from ÂŁ20 per month Many properties achieve over 40 bookings each year Free property listing on cottages.com
Call 01969 625320 or call into our Leyburn Office
Have some fun at Yorkshire Tea Party in our craft cabin POTTY FOR CRAFTS Join us for: Childrenâ&#x20AC;&#x2122;s Parties Ladies Cream Tea Parties Christmas Present Parties for adults and children Baby Keepsake Experience Hen Parties For studio opening times when you can just come and paint, relax and have fun, please see our Facebook page
Keld Heads, Wensley Station, Leyburn DL8 4AF Tel: 01969 624953 or 07795 633459 www.yorkshireteaparty.co.uk 106 | Dales Life | Winter 2016
WINTER 2016
PYRAMID GALLERY 43 Stonegate, York 01904 641187 www. pyramidgallery.com
THORP PERROW ARBORETUM Bedale, North Yorkshire 01677 425323 www. thorpperrow.com Santa’s Grotto Experience Open from December 3rd on Thursdays and Fridays (for pre-school children and school groups) 11am-2pm, and Saturdays and Sundays 10.30am-3pm. Then daily from Saturday 17th until Christmas Eve, 10.30am3pm. £5.50 per child. As the stunning autumn colours fade and winter sets in at Thorp Perrow, the grotto deep in the woods magically bursts into life! We listen in anticipation for the jingling bells heralding the arrival of our very special guest and his helpers, fresh from Lapland. Follow the trail through the Arboretum to the grotto where the elves will be on hand to guide you through a magical winter wonderland, meeting wonderful creatures as you go.
Book launch and opening of Christmas Collection Friday 2nd December, 6pm York artist Lesley Seeger launches her illustrated book Coming Home with discussions about her art.
Christmas Collection Saturday 3rd December to Friday 20th January The Christmas collection opens to the public with jewellery by fifty British jewellers, glass by David Reekie, Crispian Heath and Jade Pinnell and ceramic sculpture by Christine Cummings, Gin Durham and Paul Smith.
Santa will be waiting to meet you, so perhaps you could bring him a letter, telling him about your favourite toys and books, or explaining how to find your house. Maybe he’ll have a special gift for you, and a reminder to be good! After your visit to Santa you’ll find yourselves in the Birds of Prey and Wildlife Centre, so have a wander round and meet some of the residents. The tearoom will be open as you head back to the car, offering our delicious winter menu. Why not pop in for a warming glass of mulled wine and a juicy mince pie before you leave?
New paintings by Lesley Seeger Saturday 28th January to Monday 6th March Lesley Seeger’s striking new paintings, Yorkshire Landscapes.
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Collect your copy from:
A unique labyrinth of tunnels, chambers, follies and surprises created in a four-acre walled garden in the heart of the Yorkshire Dales.
Booths, Ripon and Ilkley Tennants, Leyburn Milners of Leyburn The Co-Op, Masham The Black Sheep, Masham Bear Cottage, Hawes Dovetail, Bedale Brooke’s Farm Shop, Richmond Ravensworth Nurseries, Richmond Mainsgill Farm Shop, East Layton Keelham Farm Shop, Skipton Craven Court Shopping Centre, Skipton Kilnsey Trout Farm, Skipton Spar, Pately Bridge Weetons, Harrogate
More points will be added as we go to press, please see daleslife.com
WARREN GILL
Clay Pigeon Shooting Ground
Simply the Best… Come and see Santa 4th , 11th & 18th of December
Open Sundays only until Christmas 10am until dusk. A free present for each child is included in the admission price, under 4’s visiting Santa is £3.50 Admission is by pre-booked tickets only To reserve your ticket please telephone 01969 640638 www.theforbiddencorner.co.uk We look forward to seeing you 108 | Dales Life | Winter 2016
Clay Pigeon Shooting in beautiful countryside From complete beginners to advanced shooters
Corporate events Private tuition Game coaching Fully qualified CSPA coaches Gift vouchers available 01765 689232 info@warrengill.co.uk www.warrengill.co.uk
THORP PERROW
A fantastic day out for the whole family
Photo by Rod Bennington
Explore 100 acres of stunning woodland, run wild and free in our adventure play area or meet exotic birds and animals, no two visits to Thorp Perrow Arboretum are the same!
Find us on facebook or visit www.thorpperrow.com
THORP PERROW, BEDALE, NORTH YORKSHIRE, DL8 2PS TEL: 01677 425323
JACOBEAN HOUSE
Country Seat of Founder of Maryland, USA
400 YEARS OF HISTORY ‘Fabulous house, gardens and afternoon tea was superb. One of the best. Thank you!’ Friday, Saturday and Sunday 2-4 December and 9-10 December, 10am-4pm
Kiplin’s Christmas Carols
Well-loved carols represented in beautiful decorations using fresh greenery, trees and flowers around the Hall.
Christmas Gift Fair Snowdrops
Gardens and Tea Room re-open Saturday 4 February.
Kiplin Hall, nr. Scorton, Richmond, DL10 6AT 01748 818178
For events and more information: kiplinhall.co.uk
Dales Life | Winter 2016 | 109
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
To book space in the Spring issue contact Sue Gillman £1
Telephone: 01904 629295 Mobile: 07970 739119 email: sue@daleslife.com www.daleslife.com 110 | Dales Life | Winter 2016
off admission with this advert FREE For Children
www.dalescountrysidemuseum.org.uk
Scholarships Come and talk to us about our wide range of scholarships available across all years
Inspiring Enquiring Minds
Available in music, sport, art, drama and design Daily school buses: Skipton, Ilkley, Grassington, Colne, Clitheroe, Kirkby Lonsdale and Lancaster
01729 893 000 | giggleswick.org.uk Independent education for boys and girls 3 to 18
Individual visits, tours and taster days also available
WHARFEDALE MONTESSORI SCHOOL
This is a good school… The behaviour of pupils is outstanding Ofsted 2014
• Baby nursery, pre-school and primary school • An award-winning setting • Celebrating 25 years of high-quality Montessori education
Every day is open day Call us to make an appointment any time
Wharfedale Montessori School • wharfedalemontessori.co.uk 01756 710452 • enquiries@wharfedalemontessori.co.uk Dales Life | Winter 2016 | 111
AUSTIN BROOKS
Buying a retreat gives you at least 3 exclusive advantages: 7% RETURN Organised for you, renting your holiday home out over the year when you are not in residence. There are also potential capital allowances.
NO STAMP DUTY ON PURCHASE
A DELIGHTFUL HOLIDAY HOME
As a chattel there is no stamp duty to pay on your purchase.
Built to a very high standard within a lovely setting. Your 2 or 3 bedroom all-year-round holiday home is located close to West Tanfield, Ripon & close to the A1 and gateway to the Yorkshire Dales.
01904 227992 | sales@austinbrooks.co.uk | www.austinbrooks.co.uk
112 | Dales Life | Winter 2016
Personal Advice in an Impersonal World
Property & Rural Law
Estate Planning • Wills & Probate • Estate Administration • Powers of Attorney • Care Home Fees • Tax Planning • Estate Disputes
• 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
McGarry & Co. S O L I C I T O R S
21 Galgate, Barnard Castle, Co. Durham DL12 BEQ 01833 600160
Market Place, Hawes, North Yorkshire DLB 3QS 01969 667000
7 Main Street, Sedbergh, Cumbria. LA10 5BN 01539 622340
office@mbmcgarry.co.uk • www.mbmcgarry.co.uk Authorised and regulated by The Solicitors Regulation Authority Number 606950
Dales Life | Winter 2016 | 113
On the market
Our regular round-up of beautiful properties for sale in Yorkshire.
£275,000 Lyndhurst, Carlton-In-Coverdale, Leyburn A delightful four bedroom detached Dales stone cottage. In need of some updating. Garage and gardens. Uninterrupted stunning views over the Dales. Chain free. EPC rating D. Viewing by appointment. Contact Robin Jessop Ltd. on 01969 622800 robinjessop.co.uk
£275,000 The Old Wesleyan Chapel, Thirn, Ripon An immaculate stone-built period detached house. Two double bedrooms. Delightful gardens and useful off-street parking. Secluded village location. EPC rating F. Chain free. Viewing is highly recommended. Contact Robin Jessop Ltd. on 01969 622800 robinjessop.co.uk
£145,000 The Cottage, East Witton Road, Middleham A delightful mid-terraced cottage. Two bedroom accommodation. Superb location close to local amenities. Ideal holiday cottage/ investment property. EPC rating D. Chain free. Viewing by appointment. Contact Robin Jessop Ltd. on 01969 622800 robinjessop.co.uk
£225,000 Drummond Cottage, Aysgarth, Leyburn A period detached Dales cottage with four bedrooms in need of some updating. Delightful south-facing gardens. Garaging. Superb central village location. Chain free. EPC rating E. Viewing by appointment. Contact Robin Jessop Ltd. on 01969 622800 robinjessop.co.uk
£160,000 3 Railway Cottages, Littlethorpe, Ripon A well presented two bedroom mid-terraced cottage. Garden and courtyard. Off-street parking. EPC Rating D. Chain free. Viewing by appointment. Contact Robin Jessop Ltd. on 01969 622800 robinjessop.co.uk
£245,000 New Build Property, Thornton Rust, Leyburn A new build (off plan) three bedroom detached property in a highly desirable Dales village location.
114 || Dales DalesLife Life | | XX Winter 2016 2
Contact Robin Jessop Ltd. on 01969 622800 robinjessop.co.uk
C HA R T ER ED S UR V EY ORS • ESTATE AG ENTS • PROPER T Y A UCT I O N E E R S • V A L UE R S • L A N D A G E N T S
Well House Farm | High Birstwith, Harrogate
Lawn House | Low Row, Reeth
A truly outstanding residential small farm with 35 acres approx. A superb detached four bedroom family residence. An impressive garage complex with storage. First class range of general purpose livestock buildings with equestrian potential. Traditional stone built barn all secluded in a compact ring fence. EPC rating E. Viewing by appointment.
A Grade II listed Georgian family house overlooking the River Swale. Spacious 3 bedroom accommodation. Detached cottage with 2 apartments. Useful garage. Delightful 2 acres grass land. Chain free. EPC rating D. For sale by public auction on Tuesday 17th January at The Allerton Court Hotel, Northallerton.
£1.5 Million
£500,000 - £650,000
P ROPE R T I E S R E Q U I R E D TO S ATIS F Y DEMAND Contact Tim Gower
Lightfoot Hall & Building Plot | Redmire, Leyburn
Orchard Way | Old Battersley, Great Ayton
A historic house with three bedrooms. Immaculately presented. First-class building plot for detached two bedroom dwelling with planning permission. South-facing large gardens and grounds. Beautiful village location. EPC rating E. Viewing by appointment.
A superb three bedroom detached period bungalow in need of refurbishment. Large gardens and grounds. Extending to 0.37 acres. Garaging. Significant potential to extend. Stunning elevated position. EPC rating F. Viewing by appointment.
£375,000
£300,000
Bedale 01677 425950
robinjessop.co.uk
Leyburn 01969 622800 1 Dales Life |XX Winter 2016 | Dales Life || 115
AUSTIN BROOKS ESTATE AGENTS & PROPERTY CONSULTANTS
We are seeking Brand Ambassadors for Austin Brooks Property Consultants We currently have fantastic opportunities for highly motivated, talented individuals with proven sales experience to join our team. These new and exciting roles will be covering the following areas:
BEDALE, RICHMOND, LEYBURN, NORTHALLERTON & THIRSK Austin Brooks is a proactive growing company of property consultants with an enthusiastic team and is based in York. Our agents already cover many parts of Yorkshire. You must have excellent communication skills, and have had previous experience in a sales-based role. The ideal candidates will be ambitious individuals looking for a challenge with fantastic earning potential. You will be given full support and training to develop the business in your area. Want to know more? Then please email, in the first instance, your CV and contact details in absolute confidence to hannah@austinbrooks.co.uk
01904 227992 | sales@austinbrooks.co.uk | www.austinbrooks.co.uk
116 |1Dales Life |Life Winter 2016 | Dales | 2013
A.D. CALVERT
ARCHITECTURAL STONE SUPPLIES LIMITED
Established in 1983 and based in the heart of Wensleydale, North Yorkshire. We are a professional stone manufacturing company and have extensive expertise in all stone masonry work including new build, repair, conservation and restoration. We supply and manufacture sandstone, limestone, granite and marble. The company comprises an extensive modern stone-processing plant with state of the art equipment and a large workforce of master craftsmen ready to undertake any project. We have the facility to complete projects from first contact to delivery. ROBOTIC CARVING AND DIGITAL DESIGN • SPECIALIST DESIGN SERVICE • WALLING • BESPOKE ORNAMENTAL FEATURES LASER ETCHING • MOULDED WORK • DOMESTIC AND COMMERCIAL NEW BUILDS • FIREPLACES • FLOORING • LANDSCAPING RESTORATION • BLOCK STONE • GRANITE, MARBLE & LIMESTONE PRODUCTS • VOLUMIX CONCRETE • SPECIALIST PLANT & HAULAGE
The Stoneyard • Wensley Road • Leyburn • North Yorkshire • DL8 5ED t: 01969 622296 e: stone@calverts.co.uk | w: www.calverts.co.uk Dales Life | Winter 2016 | 117
On the market
Our regular round-up of beautiful properties for sale in Yorkshire.
£219,000 Mount Drive, Leyburn Sold Subject to Contract A well-presented detached bungalow in a pleasant cul-de-sac setting. Entrance hall, lounge/dining room, kitchen, 3 bedrooms, bathroom/ WC, garage, driveway, front and rear gardens, gas-fired central heating, UPVC double glazing. No forward chain. EER F32 Contact Norman F Brown on 01969 622194 normanfbrown.co.uk
£525,000 Hackforth House Superbly renovated detached property. Quality fixtures and fittings. 5 double bedrooms. Family bathroom and en-suite. Loft conversion. Spacious kitchen/diner, utility room, study. Oil central heating. Double glazing. Double garage and store. Off-road parking. Landscaped garden to rear. Contact J.R. Hopper & Co. on 01969 622936 www.jrhopper.com
£395,000 The Watermill, Mill Lane, Bellerby Tastefully presented detached cottage with views. Entrance porch, hall, lounge, dining room, kitchen/breakfast room, utility room, shower/WC, 3 bedrooms, bathroom/WC, study, garage, parking, front, side and rear gardens, gas central heating, UPVC double glazing. No forward chain. EER E53 Contact Norman F Brown on 01969 622194 normanfbrown.co.uk
£499,950 Middleham View, Plot 4 Development of 5, future-proofed, detached properties. 4/5 double bedrooms. 2 en-suites & bathroom. Kitchen with dining area, lounge, utility, study/bed 5, rear lobby. Gardens to front, side & rear. Oil central heating. Integral garage & parking. Approx. 2400 square feet inc. eaves storage. Contact J.R. Hopper & Co. on 01969 622936 www.jrhopper.com
£365,000 Yore View, Woodhall, Askrigg Immaculate, spacious, detached, south-facing bungalow, with panoramic Wensleydale views. Entrance hall, lounge/dining room, kitchen/breakfast room, 3 bedrooms, bathroom/WC, integral garage, utility room, driveway, front, side and rear gardens, oil-fired central heating, UPVC double glazing. EER E52 Contact Norman F Brown on 01748 822473 normanfbrown.co.uk
£395,000 Crossthwaite House Dales house with detached converted barn. Main house: 3 double bedrooms. Bathroom. Dining kitchen. Living room & separate lounge. Oil central heating. Double glazing. Barn: entrance hall/reception. Offices. Large studio. Extensive gardens with 1 acre paddock. Off-road parking. Contact J.R. Hopper & Co. on 01969 622936 www.jrhopper.com
118 | Dales Life | Winter 2016
NORMAN F. BROWN CH NO AI N
CH NO AI N
Chartered Surveyors • Estate Agents • Lettings Selling and letting property since 1967
Lavender Cottage, Leyburn
A tucked-away modernised end cottage. Handy for the market place. Lounge, kitchen/dining room, 2 bedrooms, shower room/WC, small patio, gas-fired central heating, double glazing. No forward chain. EER D68.
£165,000
Leyburn Office
3 Hawthorn Close, Leyburn
A well-presented modern semi-detached bungalow enjoying a quiet cul-de-sac location close to the market place. Entrance hall, inner hall, lounge, kitchen/breakfast room, conservatory, 2 good-sized bedrooms, bathroom/WC, garage, long driveway, low maintenance front and rear gardens, gas-fired central heating, UPVC double glazing. EER D65. £212,000 Leyburn Office
South View, Healaugh
A well-presented spacious traditional terraced cottage within the heart of Swaledale. Close to Reeth. Entrance porch, lounge, dining room, kitchen, 2 double bedrooms, bathroom, separate WC, outside store, rear patio garden, oil-fired central heating, UPVC double glazing. No forward chain. EER E44. £219,950
Richmond Office
14 Queens Road, Richmond • 01748 822473 6 Bridge Street, Bedale • 01677 422282 25 Market Place, Leyburn • 01969 622194
J.R. HOPPER
& Co. E ST. 1886
“For Sales In The Dales” SALES • LETTINGS • COMMERCIAL LAND & PROPERTY SPECIALISTS • PERSONAL & PROFESSIONAL SERVICE Residential Buying, Selling & Letting. Commercial Sales & Leases. Holiday Property. Overseas Property. Business Transfers. Acquisitions. Valuations. Surveys. Mortgage Advice. Inheritance Planning. Property & Antique Auctions. Removals, Collections & Deliveries. Bentham 01524 263739 Hawes 01969 667744 Leyburn 01969 622936
Settle 01729 825311 London 02072 980305 Fax 08452 802213
www.jrhopper.com Dales Life | Winter 2016 | 119
120 | Dales Life | Winter 2016
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 inâ&#x20AC;Ś York, Thirsk, Yarm, Guisborough, Market Weighton & Beverley
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Evolution Business Centre, 6 County Business Park, Darlington Road, Northallerton DL6 2NQ
07875 161302 or 01969 622260
Covering the Yorkshire Dales and surrounding areas
www.oakhouse-construction.co.uk info@oakhouse-construction.co.uk
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Dales Life | Winter 2016 | 121 Dales life_RBC Architect_14.indd 1
23/06/2014 17:57:01
Collect your copy from:
Booths, Ripon and Ilkley Tennants, Leyburn Milners of Leyburn The Co-Op, Masham The Black Sheep, Masham Bear Cottage, Hawes Dovetail, Bedale Brookeâ&#x20AC;&#x2122;s Farm Shop, Richmond Ravensworth Nurseries, Richmond Mainsgill Farm Shop, East Layton Keelham Farm Shop, Skipton Craven Court Shopping Centre, Skipton Kilnsey Trout Farm, Skipton Spar, Pately Bridge Weetons, Harrogate
More points will be added as we go to press, please see daleslife.com 122 | Dales Life | Winter 2016
INTERIOR CLEANING Restore your floors Stoneclenz use a revolutionary hard surface clean-and-capture system which enables us to offer our customers floor cleaning like they have never seen before.
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t:01765 688007 m:07484 264097 bob@bobs-blades.co.uk www.bobs-blades.co.uk
Dales Life | Winter 2016 | 123
Are you an older driver?
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 | Winter 2016
WBCAD1015 WINTER 2016
For a wonderful life
To talk to us about our homes, or for any questions on care, get in touch today
0191 229 3530 www.wellburncare.co.uk
With 14 homes covering all 4 corners of the North East
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
Gatehouse Care Home We endeavour to run The Gatehouse as a caring business and the home enjoys an enviable reputation within the discerning community as the best elderly Care Home. We pride ourselves in creating a homely, home from home in a welcoming atmosphere. The Residents can feel secure in the knowledge that they can savour fabulous menuâ&#x20AC;&#x2122;s created from locally sourced produce. The Gatehouse delivers 5 star luxury, a welcoming atmosphere, a Home for life.
Call The Gatehouse Manager Jamie to arrange a visit at a time to suit you on 01423 535730 or email thegatehouse@thefranklyngroup.com The Gatehouse, 9 Manor Road, Harrogate, HG2 0HP
Other homes included in the Group:
Kirkwood, 35 Moorfield Road, Ben Rhydding, Ilkley, LS29 8BL
01943 600653
Stobars Hall, Kirkby Stephen, CA17 4HD 01768 371291 Hillcrest, Byng Road, Catterick Garrison, DL9 4DW 01748 834444
Dales Life | Winter 2016 | 125
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
126 | Dales Life | Winter 2016
To book space in the Spring issue contact Sue Gillman
Telephone: 01904 629295 Mobile: 07970 739119 email: sue@daleslife.com www.daleslife.com
Dales Life | Winter 2016 | 127
Christmas 2016
at The Wensleydale Creamery Visitor Centre
Save
20%
L ON AL * TS C U PROD
Enjoy a taste of Yorkshire and combine your Christmas shopping with some fabulous seasonal food.
Christmas Shopping Evenings
Exclusive Hampers & Gifts
Thursday 8th & Tuesday 20th December, 5-8pm. Free mince pies and mulled wine
Discover unique gifts in our much-loved Cheese & Gift Shop.
Christmas Lunch Menu 28th November - 31st December Available seven days a week. Closed Christmas Day & Boxing Day. From just ÂŁ12.95, our popular Christmas Lunch features our famous award-winning cheeses. Booking is advisable.
From our Creamery to your Fridge Find all your favourite Yorkshire Wensleydale cheese varieties, hampers & gifts online at www.wensleydale.co.uk and have them delivered direct to your door.
Check out our blog for the latest news and events wensleydale.co.uk/blog T: 01969 667664
E: creamery@wensleydale.co.uk
www.wensleydale.co.uk
The Wensleydale Creamery & Visitor Centre, Gayle Lane, Hawes, Wensleydale, North Yorkshire DL8 3RN *20% off applies to Christmas Shopping Evenings only, excludes alcohol and promotional items. In store only. @WdaleCreamery 128 | Dales Life | Winter 2016
facebook.com/ wensleydalecreamery
@wensleydale_creamery
BLOG
wensleydale.co.uk/blog
TO DINE FOR Great places to eat and stay in the beautiful Yorkshire Dales.
THE SANDPIPER INN
SIMONSTONE HALL
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 en suite double bedrooms for overnight guests.
The Brasserie at Simonstone Hall country house hotel offers a dining experience unrivalled in the Yorkshire Dales, along with equally delightful panoramic views from the restaurant and lounge. By connecting with neighbouring farmers, gamekeepers, butchers, brewers, suppliers and producers – and using only the highest quality, seasonal ingredients – our chefs are able to create something that not only tastes great but also benefits the local community.
T: 01969 622206 sandpiperinn.co.uk
T: 01969 667255 simonstonehall.com
THE BURGOYNE HOTEL
THE GEORGE AT WATH
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 fourcourse dinner menu focusing on fresh local produce sourced from the Dales and the Yorkshire coast.
The George at Wath is a lovely country pub three miles from Ripon with a warm welcoming atmosphere. All the food is freshly prepared using a variety of Yorkshire produce. Now under the new ownership of award-winning chef Harrison Barraclough, you can enjoy delicious food in the new restaurant Harrisons. Why not take a break from driving and stay in one of our cosy rooms.
T: 01765 641324 thegeorgeatwath.co.uk
T: 01748 884292 theburgoyne.co.uk
STONE HOUSE HOTEL
THIRTEEN
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 fourposter suites, and five ground-floor conservatory bedrooms opening directly onto the lawns.
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 667571 stonehousehotel.co.uk
T: 01969 622951 thirteenatleyburn.co.uk
Dales Life | Winter 2016 | 129
THE WHITE BEAR
THE BLACK SHEEP BREWERY
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.
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 689319 thewhitebearhotel.co.uk
T: 01765 680101 blacksheepbrewery.com
THE BRUCE ARMS, WEST TANFIELD THE BRUCE ARMS, MASHAM A comfortable and characterful 18th century coaching inn, ideally situated in the picturesque village of West Tanfield, The Bruce Arms has a glorious sun terrace for summer evenings and comforting log fires in the winter. It serves a regularly changing menu of fine food with a local emphasis, and keeps an extensive selection of gins, whiskies, wines, cask ales and bottled craft beers.
The Bruce Arms sits just off Masham market square and boasts the best and largest beer garden in Masham, with views over the river and dale beyond. It’s a cosy little pub, with friendly staff and locals plus a real fire, real ales, real food and real chips! In the summer months, weather permitting, there’s live music in the beer garden.
T: 01765 689372 brucearmsmasham.com
T: 01677 470325 thebrucearms.com
THE RICHARD III HOTEL The Richard III Hotel in Middleham has been a warm and welcoming presence for locals and visitors alike for the past 300-odd years. Located in the town’s marketplace, it is in a superb position if you want to visit the castle or explore the local shops. It serves lovingly prepared home-cooked food and has a wellstocked bar, along with six lovely rooms.
T:01969 623240 richard111hotel.com
THE CORNER CUPBOARD The Corner Cupboard at Birdforth, near Easingwold, is a licensed day-time restaurant serving mouth-watering 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 SADDLE ROOM RESTAURANT THE FRIAR’S HEAD AT AKEBAR & WINE CELLAR After undergoing a complete refurbishment, Situated right next door to The Forbidden Corner, The Saddle Room restaurant features several different dining areas, all offering locally sourced food cooked to perfection. Join us for the best breakfast in the Dales, or good honest bar food served from noon onwards. Walker- and dogfriendly, with modern, spacious cottages and brand new B&B rooms for cosy overnight stays.
the much loved Friar’s Head at Akebar has been completely transformed and now provides a truly stunning location for any occasion. This iconic bar and restaurant offers traditional and modern cooking for casual and formal events. From lunch with friends to intimate weddings, private dining and shooting parties, The Friar’s Head is the perfect destination.
T: 01969 640596 thesaddleroom.co.uk
T: 01677 450201 www.akebarpark.com
130 | Dales Life | Winter 2016
Eccles Heddon LLP Solicitors
For your legal ease For help and legal advice call Bedale 01677 422422 Ripon 01765 601717 Thirsk 01845 522324 www.eccles-heddon.co.uk
Family Law (Divorce, Family & Children) Property Law (Residential & Commercial) Business Advice Employment Law Wills, Probate and Family Trusts Estate Planning Lasting Powers of Attorney Advising the Elderly Farming & Agriculture Dispute Resolution
FAMILY LAW CLINIC We also run a family law clinic once a week at our Bedale and Ripon offices. Please telephone Jane Midgley at Bedale or Liz Kidd at Ripon to book a FREE 30-minute consultation. Dales Life | Winter 2016 | 131
NEW SHOWROOM IN NORTHALLERTON NOW OPEN VISIT OUR SHOWROOMS HOLME DESIGN LIMITED, UNIT 1, THE CRAFT YARD, THE STATION, BEDALE, NORTH YORKSHIRE DL8 1AW 85 HIGH STREET, NORTHALLERTON DL7 8PP CALL 01677 424669 FOR MORE INFORMATION OR TO ARRANGE A FREE DESIGN CONSULTATION WWW.HOLMEDESIGN.COM 132 | Dales Life | Winter 2016
APPOINTED STOCKIST FOR THE LAURA ASHLEY COLLECTIONN