Dales Life Autumn 2012

October 2012 ÂŁ1.95

ANTIQUES

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WILDLIFE

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FOOD

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INTERIORS

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GARDENING

Rosemary Shrager has the last word

MUSHROOM Magic

Fabulous Fungi

Local Heroes

Yorkshire's Marmalade Maestro

Gordon Bleu Gordon Ramsay New Dishes by

COUNTY KITCHENS

(Leyburn) Ltd

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| Dales Life | OCTOBER/NOVEMBER 2012

Showroom: Belle Vue Offices, Market Place, Leyburn, North Yorkshire, DL8 5AW

From the editor October/November 2012

Core Values

Autumn in the countryside is all about fruit: hedgerow fruit, garden fruit, fruit jams, jellies and chutneys.

Or at least it used to be. Consider the rise and fall of British apples, for example. Victorian gardeners in Britain led the world when it came to developing new and exciting species of apple, but nowadays Britain’s rich apple heritage is under threat. If you’d like to help reverse the trend by planting an apple tree in your garden – or if you’ve already got one and it’s not thriving – now’s the time to take things in hand. Turn to p.40 for some timely apple wisdom from our aptly named gardening expert Adam Appleyard.

Making It If you yearn for all those wonderful preserves that country folk of our grandparents’ generation used to make then you’ll be pleased to know that the old skills are still being kept alive. In fact, one of our local food heroes, William Ramsbottom of Gilling West, has been collecting all manner of awards for his handmade jams, jellies, fruit butters and chutneys. You can read about William on p.18 – and, if you feel inspired, you can try out his recipe for a seasonal fruit butter.

Dig It Page 40

Mushroom Crowd Mushrooms and toadstools are starting to pop up everywhere – another of the exciting aspects of autumn. Fungi are fascinating organisms, and on p.26 Professor Chris Baines discusses some of the varieties that you might meet when you’re out and about.

Do remember, though, that some are extremely poisonous, so don’t risk eating any without expert advice.

We’ll be back again soon, by which time we’ll be looking ahead to Christmas. Until then, be sure to enjoy autumn and all its bounty!

Sue Gillman Editor

Mushroom Crowd Page 26

To advertise in Dales Life please contact Sue on 01904 629 295 or 07970 739 119 email: sue@daleslife.com web: www. daleslife.com OCTOBER/NOVEMBER 2012 | Dales Life |

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Bespoke doors Cast iron radiators Oak ooring Period replaces Handmade kitchens Wood stoves Wallpapers and paints by Little Green Paint Company Carpets and rugs by Crucial Trading

View our on-line brochure at www.periodhousestore.co.uk

Unit 3-7 Simpson Buildings, Borough Road, Gallow elds Trading Estate, Richmond, North Yorkshire DL10 4SX Tel: 01748 821500

Contents

October/November 2012

54

18

26 Subscribe to Dales Life

Go to www.daleslife.com for further details

Features 8 Feedback

Let us know your views, and win a prize.

October 2012 ÂŁ1.95

11 Emporium

Inspiring ideas for your home and garden.

ANTIQUES

|

WILDLIFE

|

FOOD

|

INTERIORS

|

GARDENING

Rosemary Shrager has the last word

MUSHROOM MAGIC

Fabulous Fungi

LOCAL HEROES

YORKSHIRE'S MARMALADE MAESTRO

Gordon Bleu Gordon Ramsay NEW DISHES BY

DalesLife Autumn2 2012.indd 1

18 William Tells

Brian Pike meets prizewinning preserve maker William Ramsbottom.

25 Making It

A new series showcasing regional talent.

26 Mushroom Crowd

Autumn is the season for wild mushrooms, says Professor Chris Baines.

34 Make Your Beds

Spend a few hours in the garden now to see real benefits next year, says Ambra Edwards.

40 Dig It

There's nothing better than a home-grown British apple, says Adam Appleyard.

48 The Discerning Diner

Claudia Blake visits The Queen's Head, at Finghall.

54 Simplicity Itself

Keep things simple; no-fuss recipes from Xanthe Clay.

04/09/2012 15:52

OCTOBER/NOVEMBER 2012 | Dales Life |

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Contents

October/November 2012

62

130

91

Features To advertise in Dales Life contact Sue on 01904 629295 or 07970 739119 sue@daleslife.com www.daleslife.com Editor: Sue Gillman Deputy Editor: Brian Pike Production: Claudia Blake Advertising: Sue Gillman Art Editor: Stefan Suchomski Fashion Editor: Chloe Smith Proofreader: Helen Stevens Contributors: Adam Appleyard, Ambra Edwards, Brian Pike, Chloe Smith, Chris Baines, Claudia Blake, Ian Henry, Laurie Campbell Proprietor: Sue Gillman T: 01904 629295 M: 07970 739119 E: sue@daleslife.com www.daleslife.com Dales Life, Suite 6, 20 Castlegate York, North Yorkshire YO1 9RP

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| Dales Life | OCTOBER/NOVEMBER 2012

62 Gordon Bleu

Three recipes from Gordon Ramsay's new book, Gordon Ramsay's Ultimate Cookery Course.

70 Crystal Clear

A new selection of foolproof recipes from Rosemary Shrager.

78 Terrific Trios

Hugh FearnleyWhittingstall's latest book combines three key ingredients to perfection.

84 The Big Cheese

A delicious autumn recipe from The Wensleydale Creamery.

98 Set In Stone Ian Henry takes a look at antique garden furniture.

104 The Gleam Team Glamorous makeup to make you shine this autumn.

106 Aysgarth Idyll The ultimate riverside cottages, a stone's throw from Aysgarth Falls.

126 To Dine For Great places to eat in The Yorkshire Dales.

130 The Last Word With celebrity chef Rosemary Shrager.

91 Dales Diary

A guide to local events, compiled by Helen Stevens.

All rights reserved. Permission for reproduction must be sought from the publisher. Freelance contributions welcomed. The views and opinions expressed in Dales Life are not necessarily those of the publishers or their employees.

OCTOBER/NOVEMBER 2012 | Dales Life |

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feedback Your chance to let us know your views – and win yourself a prize!

er Letthe t of TH MON

SPECIAL RESERVE

I

would like to congratulate you on the very helpful article written on Foxglove Covert nature reserve and published in the June/July edition of Dales Life.

It has had an amazing impact, and a glance at our Visitors’ Book shows that we have had people from all over the country on the reserve as a direct result. I have spoken personally to several of them who told me they had seen Dales Life while staying in hotels or B&Bs around the district while on holiday, and that is what had encouraged them to come along.

Foxglove Covert has a positive story to tell, and articles like that are really beneficial. Thank you for including us.

Maj (Retd) AJ Crease, Deputy Commander, DTE North 8

| Dales Life | OCTOBER/NOVEMBER 2012

Reserve

Forces of the North’s best Foxglove Covert has emerged as one d efforts of the Army nature reserves, thanks to the combine and enthusiastic locals. Brian Pike reports.

Never Mind the Barracks A visit to Foxglove Covert is an unforgettable experience before you’ve seen so much is as a blade of grass. The nature reserve set on 100 acres of Ministry of Defence is land at Catterick Garrison, so security understandably tight, and to gain admission and you need to get past the razor wire armed guards at Cambrai barracks first. to Once you’re inside, though, it’s difficult largest believe you’re cheek-by-jowl with the course, of unless, – Europe in military base in there happens to be a military exercise In the progress on the surrounding moors. tranquil, spring sunshine, Foxglove Covert is a with magical, self-contained place, bristling flowers and alive with birdsong.

Species Galore is the One of the reserve’s great strengths number and diversity of different habitats included within its relatively modest a 100 acres. This, of course, makes for with corresponding diversity of wildlife, over 2,000 species of plants and animals yet already recorded there, and plenty more to be logged.

Risedale Otters have regularly been seen on ancient Beck, which meanders through lush woodland and tall stands of conifers.

Further north you’ll find a series of interconnected ponds teeming with aquatic life, and a large lake patrolled by herons and kingfishers.

MAY/JUNE 2012 | Dales Life | 36

| Dales Life | MAY/JUNE 2012

Sue Says: Congratulations, Major Crease, on sending this issue’s ‘Star Letter’. Instead of our usual prize, we’ll be sending you a donation of £50 towards the running costs of Foxglove Covert nature reserve.

Above: Foxglove Covert nature reserve feature, published in the June/July edition of Dales Life.

WIN...

We love to hear from our readers, and we will be awarding a prize of a £50 Marks & Spencer voucher for the best letter or email published. We reserve the right to edit all correspondence, and the editor’s decision is final. Write to us at Dales Life, Suite 6, 20 Castlegate, York YO1 9RP or e-mail sue@daleslife.com

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Last Issue’s Walk: Trick or Treat?

I would like to thank you for printing that lovely walk in the August issue of Dales Life.

It was such a treat, from the marsh orchids and ragged robin on the way up to the newly mown hay meadows on the way down. Then there was the walk along the riverside, with yellow musk, white meadowsweet, oyster catchers calling and a paddle in the river.

J Green a walk in

SWALeDALe follows the This easy walk circles Feetham and elevated riverbank of the River Swale

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Sw ale

Feetham The Old 6270 Dairy B

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FeethamWoods

The Punch Bowl Inn

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Riv er

My wife and I went on the walk suggested in your last issue and had problems finding Feetham.

Even the people behind the bar at the local pub had to ask around because there are no signs for ‘Feetham’. Don’t bother with the Sat Nav either.

The initial climb was up a steep, dark, narrow, nettle-sided, stone-strewn river bed. Not very ‘easy’ – more like slippy, loose underfoot and dangerous.

Views from the top were superb.

However, the walk across rough pastureland expressed to us precisely what this walk was: rough. I would not want anyone else to imagine that they were about to go out on a pleasant Sunday afternoon walk.

Ian Caldwell

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2012 | Dales Life | AUGUST/SEPTEMBER

DalesLife September 2012.indd

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06/07/2012 20:46

Walks feature, published in the Aug/Sept edition of Dales Life.

HAVES AND HAVE NOTS I have recently moved into North Stainley, and so far I have received two issues of Dales Life. At first I thought it was a neighbour popping a copy they had read through the door, but after having a browse through your website I realise we are one of the lucky households that receives the magazine for free.

I just wanted to let you know that I love it, it’s a great magazine and I now have to scour it for recipes to send to my Mum who lives in Wales!

Looking forward to the next one.

Sally Gregory A friend gave me a copy of your magazine today. It reminded me that we used to get it through our letterbox and

enjoyed it so much. We don’t seem to get it any more and my friend said that she came across it quite by chance.

Is there any way we can get it again? I would be happy to buy a copy, and I am sure there are a lot of people who feel the same.

Couldn’t you bring it out as a magazine to buy? Do wish you would!

Pat Thistlethwaite Sue Says: We do move the distribution around, however you can subscribe and never miss a copy again! The cost of subscribing is £13 for five issues of the magazine. Cheques should be made payable to ‘Dales Life’ and sent to Suite 6, 20 Castlegate, York YO1 9RP

Bring Back Our Bees I am writing to say how much I enjoyed Ambra Edwards’ article on gardening for bees. I don't think people realise just how important bumblebees are to our survival. I have just added quite a few of the plants you suggested to my collection.

I would also like to draw your attention to Bee Kind, a charity recently launched by the Bumblebee Conservation Trust, whose website (beekind. bumblebeeconservation.org) is packed with information to help save our bees.

Linda Duncan, Ripon Coming Back for More I picked up a copy of your magazine whilst enjoying a wonderful meal at the Wensleydale Heifer. What a bargain read it is – all for free!

Since reading Dales Life, my husband and I visited Harrogate Flower Show and Thorp Perrow Arboretum, as well as dining at the Blue Lion.

Friends were invited for morning coffee and declared Daisy's Banana Cake (recipe featured in your magazine) –delicious.

Dales Life has certainly improved our leisure time and we are planning further trips back to the Dales. Keep on spreading the word!

Gill Jennison, Hull OCTOBER/NOVEMBER 2012 | Dales Life |

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We stock a gorgeous range of designer yarns, from cashmere, silks, baby alpacas, Mulberry silk, mohair to British sheep breeds.

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| Dales Life | OCTOBER/NOVEMBER 2012

Emporium

Inspiring ideas…

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for your home

2 3 1 Fabulous fabrics from the Sanderson ‘Amari’ collection, available from Milners of Leyburn, 01969 622208, www.milnersofleyburn.co.uk. 2 A selection of colourful paperweights, available from Serendipity Interiors, Leyburn, 01969 622112. 3 A pair of cheeky owl bookends from Dovetail Interiors, Bedale, 01677 426464, www.dovetailinteriors.com. 4 Pillow cushion upholstered in Voyage's new ‘Highland’ collection, available from Bear Cottage Interiors, Hawes, 01969 666077, www.bearcottageinteriors.co.uk. 5 Melt Candles, handmade in the heart of Yorkshire, from Peppercorn House, Hurworth, 01325 401778, www. peppercornhouse.com. 6 Pretty and practical heart chalk board, available from Serendipity Interiors, Leyburn, 01969 622112.

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| Dales Life | OCTOBER/NOVEMBER 2012

Emporium

Inspiring ideas…

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for your home

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2

1 Chair upholstered in fabrics from Voyage’s new collection, available from CB Furnishings, Northallerton, 01609 772916, www.cbfurnishings.co.uk. 2 Tin clock printed with vintage advertising, available from Dovetail Interiors, Bedale, 01677 426464, www.dovetailinteriors.com. 3 ‘Grown in the UK’ bucket by Garden Trading, ideal for storing fruit and vegetables, available from Dovetail Interiors, Bedale, 01677 426464, www.dovetailinteriors.com.

4 Oven gloves from Sophie Allport's new ‘Labrador’ collection, available from Bear Cottage Interiors, Hawes, 01969 666077, www.bearcottageinteriors.co.uk. 5 Tea Cosy from Ulster Weavers’ new goose-themed collection, available from Askrigg Village Kitchen, Askrigg, 01969 650076, www.askriggvillagekitchen.co.uk. 6 Cut a dash in the kitchen in this striking apron, available from Dovetail Interiors, Bedale, 01677 426464, www.dovetailinteriors.com.

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Heidi’s Bathrooms formerly BATHROOMS DIRECT

Visit our new showroom and view the wide range of stunning new bathrooms.

01677 425788 sales@bathrooms-direct.net www.bathrooms-direct.net John H Gills Yard 1 Leeming Lane Leeming Bar DL7 9AB

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| Dales Life | OCTOBER/NOVEMBER 2012

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From a simple colour consultation to a fully project managed refurbishment we will work together to achieve your desired look within your budget.

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…we make affordable home styling and property staging easy OCTOBER/NOVEMBER 2012 | Dales Life |

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Sophisticated Style

The very best in natural, luxurious rattan furniture…

For further information, please call Kath or Colin Blanchard on 01748 811773 or 07764 279815 www.canefurniturenorthyorkshire.co.uk Showrooms at Leeming Bar are now open Saturday 10am till 2pm, other times by appointment

Fabric of the Field HAND MADE ARTS & CRAFTS

Bath & Beauty Ceramics Jewellery Metal craft Textiles Wood craft Wool & Fibre and lots more

Fall into Autumn with our beautiful and natural photos

You could sell your craft here…

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…coming soon 16

| Dales Life | OCTOBER/NOVEMBER 2012

www.inspirationalspaces.com To book call Caroline on 0780 313 6023 today!

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DOVETAIL INTERIORS Furniture Home Accessories Gifts

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Yor ks

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's

William

TellS Brian Pike meets prizewinning preserve maker William Ramsbottom

Right: William Ramsbottom 18

| Dales Life | OCTOBER/NOVEMBER 2012

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eM aestro

ams, jellies, marmalades, fruit butters, chutneys and cordials...

Just listing the tasty treats that William Ramsbottom creates in his cottage in Gilling West conjures up cosy images of an English country childhood.

Their appeal may be nostalgic, but William isn’t content simply to recycle timeworn recipes.

He’s a tireless experimenter, and his quest for perfection has already earned him several prestigious awards.

Every one of the five products he submitted for the Great Taste Awards in 2010 picked up a Gold Award, and his luscious Seville Orange with Ginger Marmalade won

t

es W

in

g Handmad a Silver at this year’s World’s Original Marmalade Awards. (Yes, there really is a world marmalade festival, and last year it attracted over 1,700 entries, from countries as far-flung as Fiji, Australia and Japan.)

William sells his wares under the brand name ‘Just Williams’ – and, appropriately enough, his business genuinely is very much a one-man show. His products are all handmade, in small batches. Apart from fruit that can’t be had in this country, such as oranges and figs, he uses only wild fruit that he has gathered from the local hedgerows, or fruit grown in the burgeoning orchard behind his house or given to him by friends.

He uses only traditional techniques, cooking his fruit slowly in an open pan and never adding pectin other than what is in

e in

ll Gi

the fruit itself. The result is an intensity of flavour you’re unlikely to find elsewhere.

William has fond memories of making his first crab apple jelly from scrumped apples at the age of 12, but it wasn’t until he moved to Gilling West a dozen years ago that the chance find of a cookbook at a car boot sale – it was Mary Berry’s Farmhouse Cookbook – rekindled his interest. Friends responded so well to his early experiments that he soon decided to take a stall at Barnard Castle Farmers’ Market and sell his colourful produce to the public.

Before heading north, William was living in London, designing and building fashionable interiors. His flair for design is still evident, not just in the immaculate presentation of his jars and bottles, but in what they contain. For example, his OCTOBER/NOVEMBER 2012 | Dales Life |

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jars of Bitter and Twisted Marmalade – another award-winner – contain a lustrous, translucent orange jelly in which a scattering of vanishingly thin curls of peel are elegantly suspended.

Stick a light behind it and it would make a beautiful table ornament. He thinks of the different components of taste in terms of design too. “Essentially I’m using flavour in the same way I used to use colour and light,” he says.

Picking fruit from the hedgerow and laboriously stirring preserving pans may be a solitary pursuit, but William loves being out and about meeting people at markets.

“I get such warm and enthusiastic comments,” he says. “I think people are genuinely thrilled that someone is still doing this sort of thing.”

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“What’s more, much of the inspiration for what I do comes from talking to customers.

People will come to me with requests, ideas for flavour combinations, recollections of old family recipes, or simply to report a glut of fruit in their back gardens. It will set me thinking and I’ll go off and start tinkering.

I love the creative challenge of coming up with something that exactly fits the bill.”

For more information about William and his products visit www.just-williams.com or call 07775 670134. Barnard Castle Farmers’ Market is on the first Saturday of every month.

"I'm using flavour in the same way I used to use colour and light."

Favourites William's

Exquisitely Hot Tomato Chutney

Four Seasons Marmalade

Wild Gooseberry Jam

“This is my mother’s recipe and I’ve been eating it for 35 years.

It goes with everything – it’s great with cheese, and it makes a rich, spicy pasta sauce when mixed with equal quantities of crème fraîche.”

“I first made this in Puerto Rico for English colleagues who were pining for marmalade, using fruit that I picked directly from the trees: grapefruit, orange, lime and lemon. It gets its name from the fact that I can make it from fresh fruit all year round.”

“All the fruit for this jam — which I usually make in Wimbledon fortnight — is picked from bushes growing wild in the lanes and byways between Gilling West and Greta Bridge. The bushes are quite inconspicuous in summer; you have to search them out in spring and make a note of where they are.”

OCTOBER/NOVEMBER 2012 | Dales Life |

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for Autumn

A Recipe

William’s Bramble and Crab Apple Butter Fruit butter is a smooth, intensely flavoured fruit preserve containing no dairy products, cooked to the texture of butter using less sugar than a normal jam. Traditionally it was used between the layers of a sponge cake.

I love it on toasted crumpets, and it makes a sumptuous accompaniment to game meats.

1½ lb (675g) wild brambles 1½ lb (675g) crab apples or tart cooking apples 3-4 tbsp water cane sugar, see below 1. Roughly chop the apples and place them in your preserving pan with the brambles and water over a moderate heat.

Stir regularly until just soft.

2. Put a plastic sieve over a bowl and place some of the fruit into it. Push the fruit through the sieve so the pulp passes through and only the pips, skins and cores remain in the sieve. I use the flat end of a wooden rolling pin; a wooden spoon or ladle works just as well. Continue until you have processed all the cooked fruit.

3. Measure the resulting fruit purée.

For every 1 pint (600ml) of purée measure out 12 oz (350 g) of cane sugar.

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4. Place the purée into your clean preserving pan and slowly warm until just bubbling.

Remove from the heat and add the measured sugar, stirring until it completely dissolves.

Place the pan on a moderate heat and stir regularly to stop the mixture spitting or burning.

5. Reduce the mixture by about a third until it has thickened up. The best test is to put a teaspoonful on a plate in the fridge for 2 or 3 minutes to let it cool. The butter is ready when it is the texture of whipped cream or soft butter. If desired you can keep cooking the purée until it thickens even more and you end up with fruit cheese.

6. Pot in warmed jars and seal with lids.

From every 1 pound of fruit you will make approximately 1.7 pounds of fruit butter.

Fruit butters have a shorter shelf life than jams and are best kept in the fridge once opened.

MILNERS of Leyburn Inspiration for your home

Your local department store for style and personal service Carpets • Rugs • Curtains • Blinds • Lighting • Bedding Ladies & Gents Fashion and Accessories

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OCTOBER/NOVEMBER 2012 | Dales Life |

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The home of inspiration

At CB furnishings we have everything you need for the perfect home. Step into our store where you can explore a wide range of home, designer and contemporary furnishings, bedding, lighting and kitchenware and much more.

We also offer a home consultation and fitting service. Why not use our knowledge and expertise to create your dream home.

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Standard Way, Northallerton DL6 2XA 01609 772916 8 Castlegate, Thirsk, YO7 1HL 01845 525575 www.cbfurnishings.co.uk

Making It! A new series showcasing regional talent A new series showcasing regional talent There’s a wealth of creative talent up and down the Dales, and weaver Clare Gardiner is determined to help fellow artisans in North Yorkshire get the recognition they deserve.

Which is why last month she opened up her own shop, Fabric of the Field, to promote and sell handmade products by regional makers.

Clare herself turns wool from her own flock of sheep into gorgeous soft furnishings and accessories, and Fabric of the Field, in the charming village of West Burton, will double as her weaver’s studio. As well as Clare’s work you’ll be able to browse an impressively diverse selection of items crafted by other makers, including ceramics, jewellery, handbags, walking sticks and beauty products.

It’s an eclectic and colourful mix, and a great opportunity for visitors to get an insight into the vibrant contemporary arts and crafts scene that has been flourishing – until now, often behind closed doors – here in our region.

Fabric of the Field, Grange Cottage, Front Nook, West Burton 01969 663887.

Open Tuesday to Friday: 11am to 4pm, Saturday: 11am to 2pm

OCTOBER/NOVEMBER 2012 | Dales Life |

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Mushroom

Crowd

Fungi are everywhere at the moment.

Professor Chris Baines describes some distinctive species to look out for.

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| Dales Life | OCTOBER/NOVEMBER 2012

Images Laurie Campbell Below: Penny Bun (Boletus edulis), Bottom: Honey Fungus (Armillaria)

Autumn is the season when most of our wild mushrooms and toadstools appear. They are the fruiting bodies of fungi, and they can be found absolutely everywhere, from windswept heathercovered fells to damp inner-city cellars.

F

ungi are linked with rot and decay, so they tend to get a bad press, but this is the time of year to see them in a different light.

Their variety is astonishing, and many of them look stunning in this season of long shadows, misty mornings and golden autumn leaves.

Throughout the rest of Europe, wild mushrooms have an especial fascination for foodies. From Norway and Sweden in the north to Italy and Greece in the south, hordes of eager foragers will be up before dawn to gather their wild harvest.

In Sweden weekend foragers can check out their haul with expert amateurs at some rural railway stations. In France pharmacists are trained to help with identification, and in some parts of Italy whole village economies depend on the annual porcini harvest.

In the UK there is very little of that tradition, and without the benefit of detailed knowledge handed down through the generations it is wise to err on the side of caution. Some of our wild mushrooms are poisonous and a few can kill you. It is perfectly possible to enjoy fungi without picking and eating them, but if the idea of a wild mushroom omelette at the end of an early morning walk is irresistible, there are experts amongst our National Park rangers and Wildlife Trust nature reserve wardens who organise fungal forays in prime habitats.

OCTOBER/NOVEMBER 2012 | Dales Life |

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The chalky-white field mushrooms familiar to all supermarket shoppers do grow wild here, popping up through longestablished sheep pasture as tight buttons that quickly expand above the grass.

Occasionally you may come across a much larger form of field mushroom that can grow to the size of a dinner plate. Known as ‘horse mushrooms’, these are favourites with foragers – but you will need to be out in the fields very early to beat the locals.

Fungi live in the soil for many years, and sometimes mushrooms appear as magical ‘fairy rings’ to add to their appeal.

The explanation is simple. The fungus feeds on nutrients in the soil, and year after year it creeps out further and further into the surrounding soil, exploiting better feeding

Fallen logs are favourite places for spectacular displays of our more impressive woodland fungi 28

| Dales Life | OCTOBER/NOVEMBER 2012

ground. The mushrooms and toadstools appear at the outer edge of this expanding territory. In very old examples the ring can be many metres across.

The majority of our most colourful wild mushrooms and toadstools are woodland species. Most of them feed on dead material, and a good wood is full of it. Some fungi live in the dead wood at the heart of standing trees, with the fruiting display appearing through points of weakness in the bark. They can take the form of thick woody brackets or clustered layers of toadstools.

Fallen logs are favourite places for spectacular displays of our more impressive woodland fungi, and it is easy to see the important role they play in recycling the timber and returning nutrients to the soil.

No woodland would be sustainable without its resident fungi.

The woodland floor is probably the happiest hunting ground for most fungus foragers. The fallen leaves and twigs provide the habitat for many different types of toadstools, and you don’t need to know their names to enjoy the variety. Fly agaric is one of the most striking, and its bright red cap and white spots are a familiar image from children’s books. This is the archetypal toadstool, and its garish colour scheme warns that it is extremely poisonous. It often appears beneath the dappled shade of silver birch, and this is also the habitat of the chanterelle. The chanterelle’s egg-yolk yellow colouring and fluted funnel shape are quite distinctive, and it is one of the gourmet mushrooms you see piled high in French food markets.

Clockwise from above: Porcelain Fungi (Oudemansiella mucida), Field Mushroom (Agaricus campestris), Chanterelle (Cantharellus cibarius), Scarlet Cap (Sarcoscypha coccinea), Shaggy Ink Cap (Coprinus comatus).

Opposite: Fly Agaric (Amanita muscaria)

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The most prized wild mushroom of all is another woodland species. Our common name for Boletus edulis is ‘penny bun’. The French call them ‘cèpe’, and in Italy they are ‘porcini’. A big specimen can weigh as much as a kilo and grow almost as big as a football. All over rural Europe they are harvested in their thousands, and this is one wild mushroom that is now available, dried, in every British supermarket.

Not all fungi are mushroom shaped, and there are three of the more distinctive exceptions that I always look out for. The first is the orange peel fungus, and when you come across it, often growing on a woodland path or in wasteland, you will immediately see how it gets its name. The second is the stink horn. This has a powerful putrid smell, attracts clouds of flies to spread its spores, and is a rather shocking phallic shape. The third is the earth star, which looks rather like a faded Christmas decoration; although its colours are creams and browns, its discovery provides a talking point on any autumn walk.

A penny bun can weigh as much as a kilo and grow almost as big as a football Finally there is one toadstool that I don’t like to see, particularly in my garden.

The honey fungus, or bootlace fungus, is unusual in attacking living trees and shrubs.

It is extremely common, and mostly attacks the weaker specimens in a wood, but just occasionally a more aggressive form appears in parks and gardens. When it does, you can probably say goodbye to a few of your favourite plants.

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Above: Oyster Mushroom (Pleurotus)

Where to look for fungi in the Dales Woodlands are some of the best places to look for fungi.

Strid Woods, near Bolton Abbey, and Grass Wood (a Yorkshire Wildlife Trust reserve), close to Grassington, are amongst the prime sites in the Dales. To find out more about fungi, join expert Dr. Keith Thomas at Thorp Perrow.

Fungus Foray dates start Sunday 30 September, 7 and 21 October and 4 November. For further details visit www.thorpperrow.com

The new

COUNTRY STORE is now open

Jamesons' newly extended Country Store is the perfect place to shop for all your country needs.

In addition to our livestock feed, fertilizer and gardening equipment, you will now find a much wider range of goods including;

• Equestrian outdoor clothing and equipment • A fantastic range of children's clothing and footwear • Fabulous country themed gifts, cards and wrapping paper • An extensive range of gardening and DIY essentials and seasonal plants and seeds Foxholme Lane Mill, Masham, North Yorkshire HG4 4EL Telephone 01765 680215 OCTOBER/NOVEMBER 2012 | Dales Life |

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The Dales hard landscape specialists.

High quality workmanship by an experienced and friendly team

Why have a concrete block-paved drive or path when you can have a beautiful and durable natural sandstone one for the same price?

Tel: 01969 640457 Mobile: 07803 735000 E-mail: frank@stonescapes.com Call us and see what we can do! www.stonescapes.com SAE-505-90544-Harrogate-123x92.5-DD-Ad-PRINT.pdf 1 Wednesday05/000009/2012 15:22

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| Dales Life | OCTOBER/NOVEMBER 2012

For all your outdoor lighting decorations, baubles, tinsel and homewares visit our grotto of inspirational Christmas ideas We will be stocking a great range of top quality real Nordman Christmas trees from mid November

Before

AB Landscapes L E Y B U R N

28 years of trusted trading

After

Garden design Water features Landscaping Dry stone walling Patios & decking Block paving Fencing Drives Free advice & quotes

Call Tony Marshall 07989 970578 / 01969 624632 www.ablandscapes.co.uk 12 Harmby Road, Leyburn DL8 5EU OCTOBER/NOVEMBER 2012 | Dales Life |

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make

your

beds

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| Dales Life | OCTOBER/NOVEMBER 2012

Words: Ambra Edwards; Pictures: RHS

Spend a few hours in the garden now and you’ll see real benefits next year, says Ambra Edwards.

S

pring and autumn are always the busiest times in the garden.

Spring is one big rush to get ready for the year ahead. Autumn is a more thoughtful season, a time to take the decisions that really make a difference.

As summer fades, take stock of your plot. Do you ever look at a section of garden and feel that it’s not quite working? Then follow the advice of plantsman Noel Kingsbury, and take a picture of it in black and white. That way, purged of colour, you will see at once where the problem lies.

Does your eye roam vaguely over the garden, rather than being guided to a focal

point? Does your border offer an interesting interplay of shapes and textures, or is it just a mass of woolly blobs? This is an ideal time to think about structural planting – introducing new elements to strengthen the garden architecture, and editing out the bits that aren’t earning their keep.

With all the rain we’ve had this summer, plants have grown prodigiously. Do they need strategic pruning? Or is it the moment to bite the bullet and admit they have outgrown their space? Are your brawnier perennials threatening to engulf more diffident neighbours? Now is an opportunity to restore order.

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BEAUTIFUL BULBS Bulbs are a marvel – so much reward for so little effort. Spring flowering bulbs aren’t too fussy about when they’re planted, so don’t panic if time seems to be running out. Save tulips until it’s properly cold; they’ll still be fine in November. Sarah Raven (www.sarahraven.com) has some beauties. Treat yourself to sultry, dark ‘Black Parrot’, sumptuous red and white ‘Carnaval de Nice’, or the whopping coral goblets of ‘Menton’.

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MAKE A MOVE

BED OUT FOR SPRING

PEA PREPARED

Moving trees and shrubs isn’t as risky as you might think. A Which? Gardening survey found that 70% of their readers’ shrubs did well after moving, while 80% of small trees flourished. The trick is to water well, both before and after transplanting. Have your new planting hole ready, so the shrub is out of the ground as briefly as possible. Cut woody roots cleanly with secateurs rather than tearing through them, and to try to save as many of the tiny, fibrous roots as you can; these are the vital feeding roots. Be careful not to replant too deeply, and tread the soil down firmly to expel any air pockets.

Because evergreen shrubs retain their foliage they are trickier to move; it is hard for a damaged root system to support all that waterdemanding foliage. So get on with it promptly, while the roots are still in active growth – or wait till March. If you can reduce the amount of foliage, that will also help it along.

Planting out forget-me-nots or wallflowers now will give you a welcome burst of colour in the bleak, blustery days before the garden has really got going.

Forget-me-nots are often paired with tulips, but make graceful companions for all kinds of garden plants.

Wallflowers don’t have to be bought in garish mixes; there are many gorgeous single shades available, including deep reds, glowing oranges, dusky purples, and even a delicate blend of lilac and lemon. Give them a spot with adequate drainage where you’ll get full value from their beautiful perfume. If buying in bundles, be sure the roots have not dried out – trays of plugs may be a safer bet.

My friend Betty, aged 84, who grew the best sweet peas ever, sowed them religiously in the first week in October.

She swore that autumn-sown plants were sturdier and more floriferous – plus, of course, you get to enjoy them that bit earlier. Sow in pots, in a medium-grade compost, and overwinter in a cold-frame, well protected from mice and slugs. The plants will grow quickly in early spring, and can be planted out, after hardening off, in April, to flower in June.

Divide perennials While some fleshy-rooted perennials, such as hostas, are best divided as they begin growing in spring, the vast majority of summer flowering perennials can be divided now. Autumn division gives them time to bed down so they are firmly established before starting growth in spring. You can usually rely on the rain to do most of your watering for you.

Forget-me-nots are often paired with tulips, but make graceful companions for all kinds of garden plants OCTOBER/NOVEMBER 2012 | Dales Life |

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CUT AND RUN There is a lot of unnecessary mystique about taking cuttings. Many deciduous shrubs (Cornus, Buddleia, Philadelphus, roses), climbers such as honeysuckle and jasmine, and fruit such as gooseberries and currants, grow easily from hardwood cuttings taken at the end of the growing season. Just select a stem the thickness of a pencil, looking for current year’s growth that has turned woody. Cut a 15cm–30cm length, snipping just above and below a bud. Insert to half its length in a slit trench, preferably through black plastic, and forget about it for a year. Next time you look there will be roots.

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Making THE MOULD

MULCH ADO

TaKE A BREAK

As the leaves begin to fall, collect them all up into a cage – or a black plastic sack in which you have punched a few air holes – to make leaf mould. There is no better soil conditioner, and it’s great to get something for nothing!

Cover the crowns of borderline hardy perennials like Agapanthus, Agastache and Penstemon with a dry mulch such as bracken, and put a thick layer round shrubs such as Fatsia, Phormium and star jasmine. If you are growing exotics such as bananas or palms, be sure to get them tucked up for winter before the first frosts.

Finally, don’t forget to make time to enjoy your garden.

The light is beautiful at this time of year – so soft and pearly. Berries hang like jewels in trees and hedgerows, and the last of the garden flowers blaze in fiery colours. Every turning leaf is a minor miracle.

Above all, there is that lovely, earthy smell you only get in autumn. Savour it. Winter will be upon us all too soon.

| Dales Life | OCTOBER/NOVEMBER 2012

Your home, your flooring, your way.

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We offer a home sampling service, free advice and quotations and we are proud to offer a F.I.T.A trained carpet fitting service.

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

Trust us to turn your house into a home or your office into a better place.

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Dig It

There’s nothing better than a homegrown British apple – and even a small garden can yield a bumper crop, says Adam Appleyard.

Other parts of the world may hold the trump cards when it comes to showy fruit like mangoes, persimmons and lychees, but if there’s one fruit that performs brilliantly in our hit-and-miss climate it’s the apple.

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The UK is home to over 2,000 varieties of apple, most of which beat bland supermarket imports hands down in terms of taste and texture. Unfortunately, though, our rich apple heritage is vanishing fast, the victim of neglect, indifference and the power of the chain-store pound. Isn’t it time we did our bit in our own back gardens to reverse the decline?

A Tree of Your Own

That said, you’ll find life easier if you can plant apple trees out in the main garden, and by training your trees into cordons, pyramids or espaliers you can incorporate them into borders and odd corners without them taking up much space. If you’re not confident about bullying your saplings into a regimented shape then you can buy ready-trained trees from garden centres or specialist nurseries.

If you don’t already have an apple tree in your garden, rest assured that with modern varieties on dwarfing rootstocks the smallest outdoor space can be home to an apple tree.

You can even get a decent crop from container-grown apples providing you’re willing to work at it – the main requirements being systematic watering, regular repotting and careful feeding.

Apple trees are ideally planted during the winter months, but think about where you will plant them well in advance. Choose a sunny, sheltered, welldrained site. If the soil is poor, improve it by digging in some well-rotted manure or compost. Consult your nursery or a reliable reference book for the fine details of planting technique, but the key

OCTOBER/NOVEMBER 2012 | Dales Life |

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points are: soak the root-ball first if you buy a bare-root tree; plant your tree to the same depth that it was planted at the nursery; give it plenty of water and a sturdy support.

Maintain a generous circle of clear ground around your infant apple tree – no grass, no weeds – for at least four years, and in perpetuity if it’s a dwarf tree. If rabbits or deer visit your garden, make sure you protect its delicate bark with a plastic sleeve.

There will need to be other apple trees, wild or cultivated, in the neighbourhood to cross-pollinate your apple tree. In the unlikely event that there aren’t, be sure to plant more than one apple tree.

The Kindest Cut Plenty of readers will already have an apple tree in their garden. Whether it produces a decent crop of fruit is another question, because few of us look after our garden trees properly. For some reason many people assume fruit trees are happy left to their own devices – nothing could be further from the truth. If you want a bumper crop next year you’re going to have to take control of the situation. And that means pruning.

Many people regard pruning as an obscure and occult practice, but it’s largely a matter of common sense. Don’t start yet, though.

Wait until winter when the tree is dormant.

“few of us look after our garden trees properly” 42

| Dales Life | OCTOBER/NOVEMBER 2012

And don’t just hack away indiscriminately.

The aim is to produce a tree with a handful of well-separated branches. What you want is a fair amount of decent-sized fruit and not an infinity of tiny ones, so stop your tree from spreading its efforts too widely.

And if you create a light, open-structured tree then sunlight will filter in and ripen next year’s fruit.

Cut out diseased, crowded or spindly shoots and branches to their junction with the main trunk or a main branch. You should also reduce the length of any branches that are growing too high or spreading too far. Check with a reference book or a knowledgeable friend if you’re in any doubt how to do this.

The Choice is Yours With so many varieties of apple to choose from, where do you start?

Here are some reliable varieties that should be easy to find.

Cox's Orange Pippin The classic British eating apple.

It’s top for flavour, but not the easiest apple to grow because of its susceptibility to diseases.

Worcester Pearmain A tasty early-season eater with an attractive red blush. Leave it on the tree as long as possible for optimum flavour.

Blenheim Orange A traditional English late-season apple that can be used as an eater or a cooking apple. Forms a robust, vigorous tree.

Egremont Russet Dull gold with rough skin, this classic russet eating apple has a crisp texture and a delicate flavour, but doesn’t keep long.

Laxton’s Superb A Cox-style apple, with a sweeter taste than the original. It’s a heavy cropper, and bees love its abundant blossom.

OCTOBER/NOVEMBER 2012 | Dales Life |

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The Pick of the Crop Early-ripening apples will have already come and gone by the time you read this, but mid-to-late season apples will need to be picked sometime between now and the end of October.

Keep an eagle eye on the weather forecast. If gales or harsh frosts are imminent you’ll need to take in your apples in a hurry. Otherwise the rule is that if apples come off the tree easily when you give them a gentle twist then they are ready. Another indication is when one or two unblemished specimens spontaneously drop from the tree.

Never try to store windfalls or damaged apples – use them up straight away. The ideal way to store apples is on racks in a cool garage or shed, but if you don’t have suitable racks simply wrap each one in paper to keep them well separated and store them in shallow cardboard boxes. Check frequently to make sure none have rotted.

If you don’t have enough cool storage space for all your apples, eat them up promptly and turn the surplus into purée or juice that you can freeze. Alternatively, core them, slice them into rings and dry them in a low oven for a few hours, or a warm indoor spot for two or three days – they make a delicious snack.

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“keep an eagle eye on the weather forecast”

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Talk to the experts – designed and fitted by specialists we can bring your ideas to life… We offer a no obligation design and quotation service, so contact us today and tell us about your plans – we’ll be delighted to hear from you.

Take advantage of greater energy savings, security and style. From contemporary to traditional, we offer a large range of top quality windows, doors and conservatory designs. As specialists in bespoke colour coated PVCu, you can now choose a colour and style to suit you.

Visit our showroom at: Lifetime Home Improvements Plews Way, Leeming Bar Ind. Estate Northallerton, North Yorkshire DL7 9UL T: 01677 424381 W: www.lifetimewindows.co.uk OCTOBER/NOVEMBER 2012 | Dales Life |

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Luxury Hotel, Restaurant

& Fish Bar

A Completely Unique Experience Situated in the heart of the beautiful Yorkshire Dales the Heifer offers 13 luxury guest rooms, a fish bar and a two rosette fine dining restaurant.

Full Christmas packages and menus now available on our website.

www.wensleydaleheifer.co.uk

West Witton, Leyburn, North Yorkshire DL8 4LS Telephone: 01969 622 322

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

Fine wines, real ales and friendly service Accommodation available

Market Place, Leyburn, North Yorkshire Tel 01969 622206 www.sandpiperinn.co.uk 46

| Dales Life | OCTOBER/NOVEMBER 2012

The White Bear Masham, North Yorkshire PUB

•

RESTAURANT

•

ROOMS

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

Relax in our beautiful rooms and dine on the finest Yorkshire produce. Experience a real taste of the Dales.

NOW TAKING BOOKINGS FOR CHRISTMAS

01765 689 319 • thewhitebearhotel.co.uk

Unique and atmospheric 16th Century family-run country dining pub. Fabulous food at affordable prices.

Recommended by all major good food guides.

10 minutes from Ripon, Harrogate a­­ nd Knaresborough.

Open for lunch Tuesday – Saturday 12.00 noon – 2.30 p.m.

Sunday lunch 12.00 – 4.00 p.m. and dinner Tuesday – Saturday 5.30 – 9.30 p.m.

Hand-pulled real ale. Extensive wine list Occasional Opera evenings with Dinner.

Regular live jazz with Sunday Lunch.

The Malt Shovel, Brearton HG3 3BX Tel. 01423 862929 email: bleikers@themaltshovelbrearton.co.uk or book through our website www.themaltshovelbrearton.co.uk

For the Love of Food OCTOBER/NOVEMBER 2012 | Dales Life |

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The Discerning Diner

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| Dales Life | OCTOBER/NOVEMBER 2012

Claudia Blake visits The Queen’s Head at Finghall

F

inghall is a modest little village a mile to the south of the A684, almost exactly half way between Leyburn and Bedale. And, on the face of it, The Queen’s Head is an equally modest little Dales pub. With its low beams, dark wood, busy carpets and open fire, this two-centuryold stone-built free house is exactly what you would expect of a country inn.

Push deeper into the building, though, and it quickly unfolds into a surprisingly extensive dining venue. First comes a woodfloored lounge with black leather settees and a brooding Ercol sideboard; this leads, in open-plan fashion, into an airy, spacious restaurant with thick beige carpets and autumnal drapes. This in turn has French windows that open out onto a generous area of decking and which – if you visit in the hours of daylight – afford an expansive view northwards across the valley.

Eating options at The Queen’s Head are as varied as its internal spaces, and range from sandwiches and traditional pub favourites through an early evening set menu to an à la carte menu with daily chalkboard specials.

Our table for two was decently large, with a crisp, white tablecloth and proper cloth napkins, which I always find reassuring.

Oddly, though, it was equipped with neither flowers nor candles – I had assumed it was illegal to run a restaurant without one or the other on the table, but perhaps the enforcement officers don’t make it up into the Dales nowadays.

Our starters arrived promptly, boldly and simply presented on large white plates.

Piers had chosen lamb’s kidneys with bacon, wild mushrooms and a puff pastry lid.

Everything was in order here: judiciously cooked kidneys; tasty little nuggets of bacon to add a salty crunch; an invitingly flaky, golden roundel of pastry and a rich, dark sauce to pull all the other components together. Personally I don’t approve of kidneys, but if you absolutely must eat them then this is the way to do it.

My starter, pan-fried pigeon breast, arrived on top of a big dollop of wild mushroom risotto, with an exuberant squiggle of balsamic vinegar on the side.

The pigeon was suitably succulent, and the risotto was textbook al dente. It was quite dark in colour, possibly having taken on board a red wine reduction or some additional balsamic during the cooking process, and it had a stimulating, wine-sharp, acidic edge to it.

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Starters were generously proportioned – they could have passed for mains in some fancy establishments – and, predictably, our mains were even more gargantuan.

My braised lamb shank wasn’t the flakiest, meltiest lamb shank I’ve ever consumed, but it came commendably close. With a decent jus and a helping of creamy mash it was all very appetising, although I struggled even to come close to finishing it all.

Piers’ roast pork fillet was massive, a huge breeze-block of a portion accompanied by a creamy mushroom sauce and Savoy cabbage.

A super piece of local meat, yes, but pork can be dry at the best of times, and in my opinion a rather less rich sauce – and rather more of it – would have helped it slip down more easily. Either that or just serve less pork in the first place. I would also have liked a bit more crunch in the Savoy cabbage, which I felt was too limp to give the dish much of a lift. In terms of crunch, though, the accompanying vegetables were exemplary: nice crisp mange-tout and broccoli, appealingly chargrilled courgettes, zingy red cabbage and sensibly cooked carrot.

After two such filling savoury courses we made an effort to search out the two least

filling options on the dessert menu, which in our opinion were, in my case, a summer berry jelly with vanilla cream, and for Piers, roast figs with port wine sauce and mulled wine ice cream. The jelly, which came in a glass, looked disarmingly cheerful and provided exactly the fruity, refreshing conclusion to the meal that I had been hoping for. Piers’ roast figs were stylishly presented – three figs in a row on a narrow rectangular plate – and the deep red port sauce and lilac-tinted mulled wine ice cream set them off nicely, both visually and in terms of taste and texture.

Service had been quietly efficient throughout, and there was no denying the thought and effort that Chef had put into the food and its presentation. Add to that the extremely favourable pricing, and it was with uplifted hearts that we retraced our steps to the car park – which benefits from the same panoramic view as the dining room – and set off for home.

For further information about The Queen’s Head call 01677 450259 or visit www.queensfinghall.co.uk.

What to expect A wide range of eating options that combine time-honoured pub fare with a dash of Continental pizzaz.

Ambience Traditional Dales pub that somehow segues into a huge, airy diner out back.

The bottom line For three courses, excluding drinks, we paid £25 per head.

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Ideal for Entertaining relatives with enormous appetites without breaking the bank.

Not so good for Secret liaisons. There’s no hiding place in The Queen’s Head’s big, bright dining room – though you could always try to bag yourselves a dark corner in the bar.

Value for money 7.5/10 High points Proper linen napkins.

Stylish, unfussy presentation.

Fine views.

Our one regret Being unable to do justice to the whopping portions.

Step into Swaledale Stay, Relax, Explore.

On The Green, Reeth North Yorkshire

www.theburgoyne.co.uk enquiries@theburgoyne.co.uk Tel 01748 884292

Christmas Parties, Winter Offers, New Year Packages,Open January

THE BLUE LION

EAST WITTON New for Autumn fixed price lunch menu: 2 courses £15.50 3 courses £18.50 Available Monday – Saturday, in addition to our à la carte menu

Tel: 01969 624273 www.thebluelion.co.uk

Morning coffee, afternoon teas and food served all day.

The White Swan Hotel and Restaurant.

Middleham, North Yorkshire DL8 4PE www.whiteswanhotel.co.uk

01969 622093 OCTOBER/NOVEMBER 2012 | Dales Life |

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Party menus from £12.50 per person for up to 80 guests Dinner & Disco on selected evenings Exclusive use for parties of 40 plus

Open for Christmas Day Lunch and New Years Eve Gala Dinner & Disco

The Queens Head Finghall North Yorkshire 01677 450259 enquiries@queensfinghall.co.uk www.queensfinghall.co.uk

The Countryman’s Inn H U N T O N

The Countryman’s is a charming traditional Inn, offering friendly service and a warm welcome.

Our AA award winning restaurant offers a tempting menu, using a variety of fresh local produce, much of which is home grown.

Our 3 Star Inn recently “Highly Commended” for 2012, now has four modern en suite rooms, all refurbished which make an ideal base to explore the beautiful Yorkshire Dales.

The Countryman’s Inn, Hunton, Near Bedale, North Yorkshire DL8 1PY T: 01677 450554 W: www.countrymansinn.co.uk

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Stone House Hotel

Contemporary dining in the Yorkshire Dales

The Country House Hotel overlooking magnificent Wensleydale Open daily for: Coffee & Fresh Baking Light lunches served 12-2pm Delicious Table D'Hote Dinner Menu 6.30-8.30pm Stone House - Health & Beauty Suite Christmas packages now available

Tel : (01969) 667571 Sedbusk, near Hawes, Wensleydale www.stonehousehotel.co.uk

SWINTON PARK

COOKERY SCHOOL

Our stunning restaurant set deep in the rolling countryside offers you the perfect place to relax and enjoy some of the finest food in the Yorkshire Dales.

Open 7 days a week, lunch time and evening. We can offer private dining for parties and have facilities for corporate events and meetings.

For our current menus and further information on Christmas and New Year please visit our website.

Now taking bookings for Christmas including Christmas Day Lunch

Day & Evening Cookery Courses Chef ’s Table Demonstration Dining T : 01765 680900 MASHAM, RIPON, hg4 4jh WWW.SWINTONPARK.COM

For bookings and enquiries please telephone (01969) 663268 Hendersons Bar and Restaurant, Westholme Estate, Aysgarth, North Yorkshire DL8 3SP www.westholme-estate.co.uk OCTOBER/NOVEMBER 2012 | Dales Life |

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Simplicity Itself Keep things simple and let the ingredients shine through — that’s the no-fuss philosophy behind these beguiling recipes from Xanthe Clay.

Home-cured Salmon with Beetroot and Horseradish This salmon is cured in a similar way to gravadlax, and the result has a sweet flavour too with the added bite of horseradish. It makes a brilliant alternative to smoked salmon. The beetroot isn’t compulsory, but it adds flavour as well as a pretty pink edging to the slices of salmon.

Serves 8 1 side of fresh salmon, boned, weighing around 1kg/2lb 3 tablespoons sea salt 3 tablespoons light brown sugar 2 tablespoons grated horseradish (fresh, ideally, or from a jar) or a good grinding of black pepper 2 r eady-cooked beetroot (cooked without vinegar)

TO SERVE Large tub (400g) crème fraîche mixed with a handful each of chopped mint and dill, or 2 bulbs of fennel, finely sliced and dressed with olive oil and salt

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Rinse the salmon and dry it. Lay a sheet of aluminium foil, large enough to wrap the fish completely, on a waterproof tray and place the salmon on the foil, skin side down. Mix the salt, sugar and horseradish (or black pepper) and rub all the mixture over the flesh. Slice the beetroot finely and lay over the fish.

Wrap the foil tightly around it. Place a board or flat-bottomed dish on the foil parcel and weigh it down with heavy objects such as tins. Place in the fridge and leave to mature for at least 24 hours and up to four days. A puddle of deep purple liquid will form in the tray: don’t worry about this.

When you’re ready to eat, remove the foil and brush off the beetroot and horseradish mixture. Slice the salmon thinly and serve with rye bread and mint and dill crème fra îche, or fennel salad.

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Duck Breasts with Sweet Potato Purée and Parsnip Crisps When friends come to supper and I’ve had a couple of glasses of champagne, I don’t want to get all hot and bothered with gravy-making. Dishing up this pink, tender duck with silky sweet potato purée makes a sauce unnecessary, and the moreish parsnip crisps take the place of roast potatoes.

All you need with this is some steamed purple-sprouting broccoli: cook it beforehand and refresh it in a bowl of iced water. Drain well and reheat just before serving in melted butter. Or forget vegetables and garnish each plate with a posy of deep green watercress.

Serves 6 6 sweet potatoes, unpeeled 1 parsnip Cooking oil 6 duck breasts (4 if they are very large) Honey S alt and freshly ground black pepper

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Preheat the oven to 200°C/gas mark 6. Bake the sweet potatoes for about 40 minutes, until soft and weeping caramel juices.

Scrape out the flesh and purée in a food processor, seasoning with pepper and a tiny bit of salt. (This can also be made in advance and refrigerated for up to 2 days.)

Peel the parsnip and use a vegetable peeler to make long, paper-thin strips. In a deep pan, heat the oil (to a depth of about 3cm) until it shimmers. Add the parsnip strips a few at a time, and cook until they just begin to brown. Scoop them out to cool and drain on kitchen paper. Store in an airtight container for up to two days.

Preheat the oven to 230°C/gas mark 8. Rub the duck breast skin with honey and salt and place on a rack over a roasting tin. Leave, covered with a tea towel, to come up to room temperature. Roast the duck breasts for 10–12 minutes, then remove from the oven and leave in a warm place for 10 minutes. Reheat the sweet potato purée in a pan or the microwave. Slice the duck breasts thinly and arrange on plates with the purée and crisps.

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Zabaglione Gelato with Mulberries Here’s a more traditional egg-custard-based ice cream. If you can’t get dark, sweet mulberries, then eat it with raspberries or poached peaches, or as an affogato, a gorgeously Italian way to end a meal. Just put a scoop in a glass with a shot of hot espresso poured over the top and serve at once.

Serves 4-6 5 egg yolks 110g caster sugar 6 tablespoons Marsala 225ml milk 280ml double cream

Whisk together the eggs, Marsala and sugar in a heatproof bowl. Bring the milk to boiling point and whisk into the egg mixture. Put the bowl over a pan of barely simmering water and stir until thickened – if you have a thermometer, you want to get it to about 66°C. When it’s the consistency of unwhipped double cream, take the bowl off the heat and stir in the cream.

Allow to cool completely then churn in an ice-cream machine following the manufacturer’s instructions. Then scrape into a plastic box and freeze. To freeze without a machine, tip into a plastic box and freeze until nearly solid. Cut up into chunks and whizz in a food-processor until smooth. Return it to the freezer, repeating the process if necessary. Allow to soften slightly before serving.

Recipes and photographs are from The Contented Cook: Fuss-free Food Throughout the Year by Xanthe Clay, published in hardback by Kyle Books and available from all good booksellers, RRP £19.99.

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OCTOBER/NOVEMBER 2012 | Dales Life |

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Gatsby’s

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Face, Body & Beauty Treatments Day Spa Packages

Emergency gun repairs Gunfitting Swinton Park, Masham, Ripon HG4 4JH 01765 680967 www.swintonpark.com

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Tel: 01677 470505 • HG4 5HJ www.bkwebstergunsmith.com

Barbour Gold Label

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joseph M 12 Grange Road, Darlington 01325 483331 www.josephm.com josephm1@btconnect.com enquiries@josephm.com

Fabulous new Autumn and Winter clothing For hiking, swimming, trail running, and all outdoor activities, see our fabulous new autumn and winter clothing for adults and children. And we’ve an extensive range of practical gadgets that make great gifts.

See the great range of quality products from: Berghaus Aigle Under Armour Outdoor and Sport Joules Leisure Wear Leatherman and Swiss Army Tools Lowe Alpine and Vaude Packs and many more brands in store.

Outdoor Life, Masham, North Yorkshire HG4 4DX 01765 688144 www.outdoorlifemasham.co.uk

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Gordon Bleu Each of these three recipes from Gordon Ramsay’s latest collection is a tasty tour de force.

PAN-FRIED SCALLOPS WITH CRUNCHY APPLE SALAD SERVES 2

Scallops are cooked when the outside is golden brown and the centre is just going from translucent to opaque. Any longer than 2 minutes on each side and they’ll go tough, so it’s essential you stand over them and remember the order you put them in the pan. The simple salad goes equally well with crab or lobster.

Olive oil, for frying 6 large scallops, cleaned Juice of ½ lemon

FOR THE SALAD

1. First make the salad. Peel, core and cut the apple into julienne strips. Mix with the lamb’s lettuce and season with salt and pepper. Add some of the lemon zest (keeping a little back to garnish) and squeeze over the juice. Drizzle the salad with olive oil and mix well.

3. Think of the frying pan as a clock face and add the scallops, one by one, seasoned side down, in a clockwise order, then fry for 1–2 minutes until golden brown. Season the unseasoned side of the scallops, then flip them over in the same order you placed them in the pan and repeat the process. Squeeze the lemon juice over the scallops and give the pan a good shake.

2. Heat a large non-stick frying pan over a high heat until smoking hot, then add 1 tablespoon of olive oil. Lay the scallops out on a board, pat dry with kitchen paper and season one side with salt and pepper.

HOW TO CUT JULIENNE STRIPS

Julienne are fine strips about the size of matchsticks. To make them, peel and core your ingredients, then cut in half or into quarters.

Place flat side down on a work surface and cut into slices about 5mm thick. Cut these slices into matchstick-sized pieces.

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1 sharp apple, e.g. Granny Smith 2 handfuls of lamb’s lettuce Juice and zest of ½ lemon Olive oil Sea salt and freshly ground black pepper

4. When the scallops are cooked, tip the contents of the pan onto a plate lined with kitchen paper. This will instantly stop the cooking process, while the kitchen paper will absorb any excess oil.

5. Divide the salad between 2 serving plates and arrange the scallops around each pile.

Garnish with the remaining lemon zest and serve immediately.

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PORK STUFFED WITH MANCHEGO AND MEMBRILLO SERVES 4

Membrillo is a sweetened quince jelly, which, given that quince is related to the pear and apple, goes brilliantly with pork. The Spanish normally eat it with cheese, so I’ve paired it here with Manchego, a hard sheep’s milk cheese. You could equally use a hard pecorino instead. Serve with roast potatoes and sautéed carrots.

1kg pork loin roasting joint, skin scored 175g Manchego cheese, finely sliced 150g membrillo 2 sage sprigs Olive oil, for drizzling 1 head of garlic, cut in half horizontally 1 thyme sprig 200ml medium-dry sherry Sea salt and freshly ground black pepper 1.

Preheat the oven to 220°C/Gas 7.

2. Lay the joint, skin side down, on a chopping board and cut three-quarters of the way into the flesh lengthways from top to bottom. Open the meat out to form a long rectangle and season with salt and pepper.

3. Arrange the slices of cheese and the membrillo along the centre of the meat.

Scatter the leaves from 1 sage sprig on top, and roll the meat up to enclose the stuffing.

Tie at 3cm intervals along the length of the meat with string.

Place the thyme and remaining sage in a hob-proof roasting tray with the garlic. Lay the pork on top, skin side up. Drizzle with olive oil and season generously with salt and pepper.

4.

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5. Transfer the roasting tray to the preheated oven and cook for 20 minutes until the skin is crispy and golden. Turn the oven down to 180°C/Gas 4 and cook for a further 50 minutes until the pork is just cooked through.

Remove the pork from the tin and set aside on a serving dish to rest.

6. Put the roasting tray on the hob. Pour in the sherry and bring to the boil, scraping up any bits stuck in the bottom of the tray. Lower the heat, squash the garlic and remove the herbs.

Add any resting juices from the meat.

7. To serve, carve the pork into thick slices, strain the sauce and pour it over the meat.

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RASPBERRY MILLEFEUILLE SERVES 4-6

Desserts should always have that wow factor, and this dish is incredibly simple to prepare, yet looks and tastes absolutely stunning. By lightly dusting the top of the pastry with icing sugar it caramelises the top and allows all the layers to separate into the ‘thousand leaves’ that give the dessert its name.

320–375g ready-rolled all-butter puff pastry 3 tbsp icing sugar, plus extra to dust Seeds from 2 vanilla pods 600ml double cream Zest of 1 orange ½ tbsp orange-flavoured liqueur, e.g. Grand Marnier 200g fresh raspberries 1.

Preheat the oven to 220°/Gas 7.

2. Unroll the pastry and place on a non-stick baking tray. Dust generously with icing sugar and bake in the preheated oven for 8 minutes, then reduce the temperature to 200°/Gas 6 and cook for a further 7–12 minutes until the pastry is golden and glazed. Remove and leave to cool slightly on a wire rack.

Meanwhile, mix the vanilla seeds into the cream. Add the 3 tablespoons of sugar and whip the mixture until it forms soft peaks.

(Don’t overbeat or it will separate.) Add the orange zest and liqueur and fold in using a spatula.

3.

4. Spoon the cream into a piping bag fitted with a plain nozzle, twisting slowly to move the cream to the pointed end. Chill until ready to use.

5. When the pastry has cooled, slice it very gently into 3 equal-sized lengths with a bread knife.

6. Assemble the millefeuille just before serving.

Take the piping bag from the fridge, add a dot of cream to the serving plate to act as ‘glue’ and put a piece of pastry on top. Pipe a layer of cream over the pastry and add a border of raspberries around the outer edges. Pipe another layer of cream inside the raspberry border, then top with another layer of pastry and repeat the cream and raspberry stages. Finish with a top layer of pastry. Serve immediately, dusted with more icing sugar.

HOW TO VARY THE MILLEFEUILLE FILLING

You can vary the filling of the millefeuille as much as you like. Use crème fraîche, mascarpone, strawberries, lime… whatever takes your fancy.

Recipes and photographs are from Gordon Ramsay's Ultimate Cookery Course, published in hardback by Hodder & Stoughton and available from all good booksellers, RRP £25.

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Experience the difference this autumn with CAMPBELLS OF LEYBURN

We have some fantastic products available to make this autumn one to remember.

During October and November we will be holding regular tasting sessions on a wide range of local and regional products.

See in store for details of tasting sessions.

Our traditional butchers have some great burgers, marinated chicken pieces and award winning meats for that late summer BBQ and why not wash it down with wines, spirits, beers and lagers from probably the best selection in the region.

Campbells of Leyburn - creating the taste of autumn – naturally www.campbellsofleyburn.co.uk

4 Commercial Square, Leyburn, North Yorkshire DL8 5BP Tel: 01969 622169 Email: enq@campbellsofleyburn.co.uk 68

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New for Christmas 2012

The Indulgence Collection Christmas hampers with a difference

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foodfor thought LIZ FAIRBURN T: 01677 460262 M: 07840 721052 E: lizfairburn@hotmail.co.uk www.meals2remember.co.uk

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WEDDINGS • DINNER PARTIES FAMILY CELEBRATION MEALS

Market Place, Askrigg www.askriggvillagekitchen.co.uk 01969 650076 OCTOBER/NOVEMBER 2012 | Dales Life |

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Crystal Clear These mouthwatering dishes from Rosemary Shrager’s new collection of foolproof recipes are guaranteed to be a success.

rabbit rillettes Be careful not to add too much water when making rillettes or you will lose the wonderful intense flavour. Stir them regularly during cooking to keep them moist. The rillettes will keep for a good 5 days in the fridge and also freeze very well.

Serves 6–8 300g shoulder of pork, cut into 1cm dice 300g pork fat, cut into 1cm dice 1 rabbit, jointed 2 bay leaves 2 cloves 25g soft unsalted butter ½ teaspoon freshly grated nutmeg 4 tablespoons finely chopped curly parsley 150g clarified unsalted butter, melted sea salt and white pepper

1 Put the pork, pork fat and rabbit into a heavy casserole with the bay leaves, cloves and 350ml water. Bring to the boil, then cover and transfer to an oven preheated to 150°C/Gas Mark 2. Cook for 3 hours, stirring from time to time. Add more water if it looks as though it is drying out.

2 Drain the liquid fat into a bowl. Leave the meat until just cool enough to handle and then shred it into a separate bowl with your hands. Add nearly all the fat to the meat; there should be just enough to moisten it. Stir in the butter and season well with salt and pepper.

Stir in the nutmeg and parsley. Divide the mixture between 6–8 ramekins and leave to cool. Cover the top with clarified butter. Chill before serving.

3 Serve with toasted country bread and gherkins.

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Tomato And vodka consommé jelly with crab and prawns Make this only at the peak of the tomato season, as you need to use tomatoes that are ripe, juicy and flavourful. The result is a very soft jelly that barely holds its shape, full of the taste of summer.

Serves 6–8 2½kg very ripe tomatoes a handful of basil 100ml vodka 1 teaspoon tomato purée about 1½ leaves of gelatine sea salt and black pepper a few basil leaves, to garnish 2 tomatoes, peeled, deseeded and cut into strips, to garnish For the crab and prawns: 4 large crab claws, cooked 4 raw prawns in their shells 1–2 tablespoons crème fraîche 1–2 teaspoons lemon juice

1 Put the tomatoes, basil, vodka and tomato purée into a blender in batches and blitz until smooth. Transfer to a large sieve lined with fine muslin set over a large bowl.

Leave overnight.

2 The next day, measure the juice that has collected in the bowl and for every 500ml, use 1 leaf of gelatine. Soak the gelatine in a bowl of cold water for 10 minutes, then drain and squeeze out the water. Leave in the bowl.

Warm some of the tomato juice in a saucepan, season with salt and pepper and add to the gelatine. When the gelatine has melted, add it to the bowl of juice. Stir well, then transfer it to a shallow dish and leave in the fridge for 3 hours to set.

3 To prepare the crab and prawns, take all the meat out of the crab claws. Put the prawns in the top of a steamer and steam for 2–3 minutes, until they turn pink. Leave until cool enough to handle, then peel and devein them.

Cut the prawns into pieces. Mix with the crabmeat, crème fraîche and lemon juice to taste, season with salt and pepper and toss gently.

4 To serve, put a 5cm metal ring or pastry cutter in the centre of each soup plate and fill with the crab mixture. Remove the ring, then garnish the mounds with basil leaves. Spoon some lightly set jelly around each mound and garnish with the tomato strips.

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Wild mushroom ravioli with sage cream sauce Ravioli can be filled with almost any ingredients you like, so there’s nothing to stop you experimenting with your own ideas. The combination used here is particularly good because the earthy flavour of mushrooms goes so well with sage and cream.

Serves 4 400g ‘00’ pasta flour, plus extra for dusting 3 medium eggs, plus 1 egg, beaten, for sealing 3 egg yolks 1 tablespoon olive oil ½ teaspoon fine sea salt For the mushroom filling: 20g dried porcini mushrooms, soaked in boiling water for 30 minutes 150g fresh button mushrooms 1 tablespoon olive oil 1 tablespoon thyme leaves 70g ricotta cheese 1 egg yolk sea salt and black pepper For the sage cream sauce: 200ml vegetable stock 300ml double cream 100g Gruyère cheese, finely grated 100g Parmesan cheese, freshly grated 12 sage leaves, thinly sliced sea salt and black pepper 2 tablespoons finely chopped chives, to garnish

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1 First make the pasta dough as described on page 76, remembering to add the extra egg yolks, plus the olive oil a bit at a time. You want an eggy, elastic dough, not something greasy.

2 To make the filling, strain the porcini, reserving the soaking liquid, rinse them well and drain again.

Chop the porcini and the fresh mushrooms.

Heat the oil in a sauté pan, add all the mushrooms, the strained soaking liquid and thyme and simmer for a few minutes, until tender. Season well with salt and pepper.

Transfer to a bowl and leave to cool, then mix in the ricotta and egg yolk.

3 Divide the pasta dough into 4 pieces. Either roll them out by machine or by hand. Keep the dough you aren’t working on covered with cling film to prevent it from drying out. Make the ravioli as described on page 76.

If not cooking them straight away, leave them in the fridge uncovered.

4 To make the sauce, put the stock and cream into a small saucepan and simmer until reduced by half. Add the Gruyère cheese and half the Parmesan and sage, then leave to infuse while you cook the ravioli.

5 Bring a large pan of salted water to the boil, add the ravioli and cook for 3 minutes. Drain well, then toss with the sauce. Serve garnished with the remaining Parmesan and sage.

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TO MAKE PASTA DOUGH FOR RAVIOLI 1

Put the flour in a mound on a work surface.

TO MAKE THE RAVIOLI

2 Make a deep well in the centre by pressing down with the base of a mixing bowl.

1 Generously dust a 12-hole ravioli mould with pasta flour.

3 Add the eggs and salt to the well and mix together with a fork.

2 Lay a sheet of pasta dough over the mould.

Wrap a small ball of the dough in cling film and press it carefully into each hole of the mould to form a depression.

4 Using your hands, gradually bring the mixture together and continue mixing until you have a smooth dough. If the mixture is slightly dry, add a little water.

3 Using 2 spoons, place a little of the filling in each hole.

5 Knead the dough lightly on a work surface dusted with pasta flour.

4 Brush the straight edges around each hole with beaten egg or water.

Using a pasta machine

5 Lay a second sheet of pasta dough on top of the filled mould, then run a rolling pin over it to seal the sheets together and cut out the individual parcels.

1 Set the rollers on their widest setting and lightly dust with pasta flour.

2 Cut the dough into 4 equal pieces. Flatten each piece in turn into a rectangle and lightly dust with pasta flour.

3 Feed each rectangle through the rollers 5 times, folding it in half and giving it a half turn after each rolling.

4 Continue feeding the dough through the rollers, narrowing the setting each time but do not fold and turn the dough. Finish at the second-narrowest setting.

6 Turn the ravioli out of the mould and make sure each is well sealed. Repeat with the remaining sheets of pasta dough and filling.

If you don’t have a ravioli mould, visit www.daleslife.com for advice on making ravioli by hand. You’ll also find some great tips for making perfect pasta.

By hand Cut the pasta dough into 4 equal pieces. On a lightly floured work surface, roll out each piece in turn as thinly as possible (about 1mm).

Recipes and photographs are from Rosemary Shrager’s Absolutely Foolproof Food for Family & Friends,published in hardback by Hamlyn and available from all good booksellers, RRP £18.99.

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Cupcake Dreams Visit the best kept secret in Bedale Cupcake Dreams Coffee House At Cupcake Dreams there’s a range of extraordinary cupcakes waiting to be experienced; from the highly unexpected Pina Colada to the delightful raspberry and coconut - and many others you couldn’t even imagine.

And for your special occasion, we’ll create your very own cupcake; call us to discuss your requirements and let us make your cupcake dream a reality.

Cupcake Dreams Enterprise House, Bridge Street, Bedale DL8 2AD 07876 740801 www.cupcakedreamsuk.vpweb.co.uk Cupcake Dreams HH.indd 1

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Whether it’s a meeting, conference, promotion or a private party, we will tailor a bespoke event to suit your budget.

Our services include complimentary venue finding to full event management and production.

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18/09/2012 15:57

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

OCTOBER/NOVEMBER 2012 | Dales Life |

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Terrific Trios

Who says three’s a crowd? Each of these recipes from Hugh Fearnley-Whittingstall’s latest book combines three key ingredients to perfection.

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Venison, lemon, capers This incredibly simple take on carpaccio, which looks amazing and tastes fantastic, is a glorious way to use venison. I like to serve it as a starter for a winter feast – you could even bring it out for Christmas dinner.

Serves 8 About 500g venison loin fillet in one piece, well trimmed A little olive oil 1 teaspoon finely chopped thyme leaves (optional) Sea salt and freshly ground black pepper For the dressing 2 tablespoons baby capers, rinsed and drained Finely grated zest of ½ lemon and 2 tablespoons juice ½ teaspoon caster sugar 4 tablespoons extra virgin olive oil

Heat a frying pan over a high heat until searing hot.

Massage the venison fillet lightly with olive oil, then season well with salt and pepper, and the chopped thyme, if using. Place in the hot pan, leave for about 30 seconds, then turn over. You want to cook only the outer surface of the meat, so keep the heat really high and have the loin in the pan for no more than a couple of minutes, turning it regularly so all sides are browned.

Remove the venison from the pan and set aside to rest on a board for 15–30 minutes, before you slice it.

For the dressing, just stir all the ingredients together in a bowl, then taste for seasoning. It will need pepper, but not necessarily salt because the capers are already salty.

Slice the venison into slivers, about 3mm thick, and arrange on serving plates. Pile the salad leaves into side bowls. Whisk the dressing again and trickle it over the meat and leaves. Serve straight away.

To serve Seasonal salad leaves

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Sole, lemon, potato This is simply fried fish with mash, but the potato is laced with lemon juice and peppery olive oil, making it almost a lemony sauce.

It’s a great illustration of the fact that a sophisticated dish needn’t have an ingredients list as long as your arm.

Serves 4 500g floury potatoes, such as Maris Piper, peeled and cubed 1 garlic clove, peeled 100ml extra virgin olive oil, plus extra for frying Finely grated zest and juice of 1–2 lemons, plus an extra 1 or 2 lemons to serve 2 lemon sole, filleted to give 8 fillets (about 600g in total) A knob of butter 1 teaspoon thyme or lemon thyme leaves (optional) Sea salt and freshly ground black pepper

Put the potatoes and whole garlic clove in a pan, cover with water and add some salt. Bring to the boil, then lower the heat and simmer until tender, 15–20 minutes.

Drain, reserving the cooking water, and allow to steamdry in a colander for 5–10 minutes.

Pass the potatoes and the soft garlic clove through a potato ricer or press through a fine sieve into a bowl or pan. Use a wooden spoon to combine this hot mash with the extra virgin olive oil and some salt and pepper, then add the juice of 1 lemon. Taste and add more lemon juice if you like. Add enough of the potato cooking water to give the mash a loose, creamy consistency. Keep warm.

Season the sole fillets with salt and pepper. Place a non-stick frying pan over a medium heat and add 1 tablespoon extra virgin olive oil. Lay the fillets, skin side down, in the pan and fry gently for 2 minutes, then turn them. Fry for another minute or two until just cooked through, adding the butter, lemon zest and thyme leaves, if using, for the last 30 seconds and spooning them over the fish as the butter melts. Remove from the heat.

Spoon the lemony potato on to warm plates, add the fish fillets and grind over some pepper. Serve with lemon(s) for squeezing and a side salad.

SWAPS This will work very well with other flat fish fillets, such as megrim, dab or plaice.

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Meringue, coffee, blackcurrants Super-sweet meringue tempered by bitter, aromatic coffee and spiced up with tart, fragrant blackcurrants: this is such a winning combination. A dollop of smooth cream wraps it all up nicely.

Serves 4 For the coffee meringue 2 egg whites 100g caster sugar 1 tablespoon very strong espresso coffee (or use 1 tablespoon instant coffee dissolved in 1 tablespoon boiling water) For the blackcurrant sauce 500g blackcurrants About 75g icing sugar, to taste To serve 125ml double cream

Preheat the oven to 120°C/Gas mark ½. Line a large baking sheet with baking parchment.

Put the egg whites in a clean bowl and whisk with an electric whisk until they hold soft peaks. Start adding the sugar, a couple of spoonfuls at a time, whisking well after each addition. The mixture will become thick and shiny.

Keep whisking until the meringue holds firm peaks and is so thick that you can turn the bowl upside down without anything sliding out. Carefully fold in the coffee, leaving it very slightly streaky if you like.

Spoon the meringue on to the lined baking sheet in 8 equal blobs, spacing them apart and shaping as well as you can into neat, even swirls. Place in the oven for 1½–1¾ hours, until the meringues are light and crisp on the outside and can be lifted off the paper easily (they should still be a touch gooey in the middle). Remove to a wire rack and leave to cool completely.

Meanwhile, for the sauce, put the blackcurrants into a pan with 50ml water and cook until soft – 10 minutes or so. Rub through a sieve into a bowl, using a wooden spoon. If the purée seems very thick, add a little more water. Sweeten to taste with icing sugar, then chill until needed.

When you’re ready to serve, whip the cream until it holds soft peaks. Sandwich the meringues together in pairs with spoonfuls of cream and place on serving plates. Spoon over some of the blackcurrant sauce and serve the rest in a jug on the side.

Recipes and photographs are from Hugh’s Three Good Things

by Hugh Fearnley-Whittingstall, published in hardback by Bloomsbury and available from all good booksellers, RRP £26.

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The Big

Cheese…

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Here’s a tasty autumn recipe that makes the most of The Wensleydale Creamery’s gorgeous Wensleydale Blue Cheese.

Mellow and full-flavoured – and luxuriously creamy to boot – The Wensleydale Creamery’s Real Yorkshire Wensleydale Blue Cheese is mild enough to appeal to newcomers to blue cheese, but satisfying enough to delight connoisseurs.

It works superbly well combined with pasta and wild mushrooms, as in this simple but delicious supper dish. If you want to gather your own wild mushrooms then be sure to consult an expert or use a reliable reference book. If not, then look out for wild mushrooms at local markets and delicatessens.

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

Penne with Wild Mushrooms and Wensleydale Blue Cheese 400g penne pasta 25g butter 1 onion, thinly sliced 100g wild mushrooms 1 garlic clove, crushed

Boil the pasta according to the instructions on the pack. In a saucepan, melt the butter, then gently fry the onion and mushrooms until golden. Add the garlic and sage, fry for a further 2 minutes, then remove the pan from the heat.

Drain the pasta and reserve some cooking water. Stir through the buttery onions and mushrooms, then add the crumbled Wensleydale Blue Cheese along with 2 tbsp cooking water.

Sprinkle with the toasted walnuts to serve.

1 tbsp fresh chopped sage or 1 tsp dried 100g Yorkshire Wensleydale Blue Cheese, crumbled handful toasted walnuts, chopped

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Thorp Perrow

Arboretum

Bird of Prey & Mammal Centre

Fungus Forays 1pm start - Join our expert to find out what is edible and what is not!!

Sunday 30th September Sunday 7th October Sunday 21st October Sunday 4th November Sunday 11th November

Autumn Colour Guided Tours 1pm start – A stroll through the fabulous colours with our Curator

Tuesday 23rd October Tuesday 6th November

Halloween Trail Its back!!!!

Visit www.thorpperrow.com or call 01677 425323 Thorp Perrow, Bedale, North Yorkshire, DL8 2PR

looking for some quiet reflection?

Fountains Abbey & Studley Royal, Ripon Discover the explosion of autumn colour in the garden and enjoy the unique atmosphere of the abbey bathed in floodlight every Saturday night this October. £

Adult entry only 9 Under 5s and members go FREE Call 01765 608888, download our FREE App or visit nationaltrust.org.uk/fountainsabbey © National Trust Images/Andrew Butler Registered Charity, Number 205846

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Saturday 6th October to Tuesday 6th November

You won’t believe what you can do in Masham!

From painting to photography, from blacksmithing to stained glass, jewellery making, stone carving, wood turning, ceramics, felt making and much more...

From Leeds to Geneva for £145,250

Fantastic homemade lunch with all 1 & 2 day workshops. Weekly, daytime & evening classes too.

View programme & book here:

www.artison.co.uk

10% OFF for readers of Dales Life - promotion code DL0912

Our Specialists are out and about around the County this month and could be available to call and provide free auction valuations.

For further information: 0113 234 5755 alison.hayes@bonhams.com A diamond rivière, circa 1930.

Consigned locally and sold in our recent Fine Jewellery Sale for £145,250.

Group bookings welcome Gift vouchers available.

High Burton, Masham, HG4 4BS

Tel: 01765 689637

International Auctioneers and Valuers bonhams.com/leeds Values stated include buyer’s premium. Details can be found at bonhams.com

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... iis one off England's l d' most recent ffollies. lli The brainchild of Mr C.R. Armtrong 0 B E, it was originally built as a private folly but due to public demand was subsequently opened.

A unique labyrinth of tunnels, chambers, follies and surprises created in a four-acre garden in the heart of the Yorkshire Dales. The Temple of the Underworld, the Eye of the Needle, a huge pyramid made of translucent glass, paths and passages that lead nowhere, extraordinary statues at every turn. The Cat and Mouse Experience, a series of underground tunnels with life size sculptures, plus a rather large surprise at the end.

There are decisions to make and tricks to avoid, a day out with a difference which will challenge and delight children of all ages. Why not take a break in this enchanting environment? In one of our four self catering accommodations ideal for families & groups of visitors, they are situated in beautiful Coverdale with a free day pass with all stays.

Visit th

Corner Ceafe

Admissiookned

is by pre-bo ly. tickets on

Every day from 1st April - 31st October & then Sundays until Christmas

Self Catering Holiday Accommodation available

Mon - Sat 12 noon until 6pm Sundays & Bank Holidays 10am until 6pm

with its new me nu and freshly-mad e dwiches, soups, barista san coffees and delicious, award-winning pies and cakes

To reserve your ticket please telephone 01969 640638 - www.theforbiddencorner.co.uk Tupgill Park Estate, Coverham, Middleham, Leyburn, North Yorkshire DL8 4TJ

KIPLIN HALL

Country Seat of Founder of Maryland, USA

Jacobean House

Open Sun – Wed until 31 October Gardens and Tea Room: 10am–5pm, Hall: 2–5pm

Thursday 8 November

‘An Evening with Dr. David Starkey’ at The Kings Head Hotel, Richmond A Kiplin Hall fund raising event.

Tickets £25, including wine and canapés Phone 01748 818178 to book

Fri-Sun, 30 Nov -2 Dec & 7-9 Dec, 10am-4pm

‘A Victorian Christmas’

beautiful decorations throughout the house

Christmas Gift Fair in the Maryland Centre

Kiplin Hall, nr. Scorton, Richmond, DL10 6AT 01748 818178 www.kiplinhall.co.uk 88

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HHA

Sharing the stories of the people and places of the Yorkshire Dales Station Yard, Hawes Open p daily y 10am-5pm ( (except p Christmas bank holidays and Januar y)

Free for children www.yorkshiredales.org.uk/DCM 01969 666210

2for1

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READER OFFER with this ad

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OCTOBER/NOVEMBER 2012 | Dales Life |

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Calvert’ Restaur s ant Don’t fo night rget our ste

ak on and our 19th October curry ba on 17th n Novembquet er

Enjoy the Wensleydale Experience at our Visitor Centre • Discover the Wensleydale Story • Watch the cheese being made • Indulge in our famous cheese shop • Shop till you drop in our gift shop • Restaurant and coffee shop

2 1 for

cheese-making viewing & museum ticket offer!

Quote DL09/12 for discount or bring this voucher with you on your next visit

Open all year, 7 days a week 9am-5pm Museum and Cheese-making Viewing Gallery: Monday to Sunday 10am – 4pm The best time to view our cheese-making is between 10am – 2pm.

We do not make cheese every day, so please contact us for further details Ample FREE Parking : Coach Parties and Groups welcome by prior arrangement Wensleydale Creamery & Visitor Centre, Gayle Lane, Hawes, Wensleydale, North Yorkshire DL8 3RN Tel: 01969 667664 creamery@wensleydale.co.uk

www.wensleydale.co.uk Visit us on

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| Dales Life | OCTOBER/NOVEMBER 2012

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Dales Diary

Events compiled by Helen Stevens.

Kiplin Hall

near Scorton, Richmond Telephone: 01748 818178 www.kiplinhall.co.uk An Evening with Dr David Starkey, CBE Thursday 8 November, 7.30pm Kings Head Hotel, Richmond £25 (includes wine and canapés) The well-known historian and television presenter will speak at a fund-raising event for Kiplin Hall, at the Kings Head Hotel in Richmond.

Portrait of Hugh Albert O’Donnell

Dr Starkey is a renowned author and authority on the English monarchy, particularly the Tudors and Stuarts.

The subject of Dr Starkey’s talk is yet to be confirmed, but this is bound to be a fascinating, erudite and amusing evening.

Proceeds from the event will go towards the cleaning and conservation of the oil painting of Hugh Albert O’Donnell, dated 1615. This is one of the many fine portraits that hang at Kiplin Hall.

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Dales Diary

Thorp Perrow Arboretum Bedale Telephone: 01677 425323 www.thorpperrow.com

Fungus Foray Sunday 7 & 21 October, 4 & 11 November, 1pm An introduction to this mysterious subject with our expert Dr Keith Thomas, who will then take you into the arboretum to hunt for fungus. Find out what’s edible and what’s not! Please bring a bag or a basket to collect fungus. Suitable for all ages. No need to book.

Autumn Pruning Workshop Tuesday 9 October £50 Get the best out of your shrubs by pruning at the right time of year.

The workshop, with Nigel Harrison (BBC Radio York presenter), covers different pruning methods.

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Stroll through the most amazing display of colours in the arboretum

Thorp Perrow Fungus Foray

Autumn Colours Tour Tuesday 23 October & 6 November, 1pm Join the curator for a stroll through the most amazing display of colours in the arboretum, looking not only at colours, but at bark and berries too. There’s no need to book, and no extra charge.

Tree Measuring Workshop Tuesday 13 November £50 Measure and record some of our potential ancient champions and giant trees with Nigel Harrison (BBC Radio York presenter).

Thorp Perrow by Night Thursday 22 & Friday 23 November, 4pm Help us celebrate National Tree Week with a special torchlight walk. Have you ever listened to the creatures of the wood, or to the trees? You’ll discover that everything looks and sounds different in the dark. Join the curator for walk with a difference (bring a torch). There’s no need to book, and no extra charge.

Dales Diary

Foraging at Swinton Park OCTOBER/NOVEMBER 2012 | Dales Life |

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ArtisOn

Dales Diary

near Masham Telephone: 01765 689637 www.artison.co.uk Jewellery – Inspired By Vintage Saturday 13 October, 10am – 4pm £65 (including homemade lunch) Be inspired by vintage costume jewellery to create your own beautiful and unique pieces.

Make an eyecatching felt cover for a journal or book

Water, Skies & Trees in Soft Pastel Friday 19 October, 10am – 4pm £65 (including homemade lunch) Tackle these tricky aspects of landscape using this versatile medium with artist Heather Dormer.

Swinton Park near Masham Telephone: 01765 680900 www.swintonpark.com

Introducing Bookmaking Saturday 20 October, 10am – 4pm £65 (including homemade lunch) Bookmaking with Victoria Lucas – hardbound, concertina and Japanese stab binding.

Wild About Mushrooms Saturday 13 October, 9.30am – 3.30pm £95 Foraging in the parkland with Chris Bax, followed by a gourmet meal served at the demonstration table in the cookery school kitchen.

Hand Dye Your Own Yarn Sunday 21 October, 10am – 4pm £65 (including homemade lunch) Learn techniques for dyeing knitting yarn – take home your own absolutely unique yarn.

Stained Glass – Creating a Glass Panel Friday 26 – Saturday 27 October, 9.30am – 4.30pm £135 (including homemade lunch) Create a stunning stained-glass panel using traditional methods with glass artist Jackie Hunt.

Make a Felted Book or Journal Cover Saturday 3 November, 10am – 4pm £65 (including homemade lunch) Make an eye-catching felt cover for a journal or book – use wet and dry techniques with Sheila Smith.

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Clippy McKenna, master preserver

Preserving Masterclass Sunday 14 October, 9.30am – 12.30pm £60 New for 2012, a half-day preserving course with hands-on activities and demonstrations from Clippy McKenna.

Halloween Spooky Trail Monday 29 October – Friday 2 November Daytime: £3 per person (3 yrs and under half price) (includes Halloween gift). Fright Night: £5 per person.

A daytime treasure trail in the parkland, plus torchlit ‘Fright Night’ on the evening of Wednesday 31. In aid of Masham Young Farmers.

Dales Diary

Fountains Abbey

Fountains Abbey & Studley Royal

near Ripon Telephone: 01765 608888 www.nationaltrust.org.uk/ fountainsabbey/ Fountains by Floodlight Saturday 6, 13, 20 & 27 October, 5pm – 10pm (last admission 9pm) Bring all the family and discover Fountains Abbey in a whole new light.

Follow the mysterious monk on a tour,

Discover Fountains Abbey in a whole new light

and listen to live choral performances and Gregorian chant resounding through the atmospheric Abbey ruins.

Dine with the Deer Warden Saturday 13 October, 10.30am – 1.30pm, £21.95 Find out more about the deer that live in the parkland with John, our deer warden, on a guided walk followed by lunch in Fountains Restaurant. Booking essential: 01765 643198.

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Drop in and Taste Tuesday 9 October, 10am – 3pm A taste of curry and spice, to celebrate Black History Month.

Fountains by Floodlight Supper Saturday 20 October, 5 – 6pm £15.95 Enjoy a tasty two-course supper in Fountains Restaurant before visiting the floodlit abbey ruins to listen to a live choral performance. Booking essential: 01765 643198.

Friends of the Museum AGM and Lecture Friday 19 October ‘Mary Queen of Scots at Bolton Castle’, by Barry Thornton.

Winter Abbey Tours Saturdays & Sundays 3/4, 10/11, 17/18, 24/25 November, 1.30pm Join a free tour to discover fascinating facts and stories about the Abbey and monks. Meet at Porter’s Lodge.

Black Sheep Brewery Masham www.blacksheepbrewery.com Contact Sue Dempsey 01765 680100 or email sue.dempsey@blacksheep.co.uk Black Sheep Beer and Food Night Friday 5 October, 7.30pm £27.95 (including three-course meal) An event celebrating National Cask Ale Week, hosted by Annabel Smith from Cask Marque.

Christmas Party Nights and Festive Lunches Available from the beginning of December.

Dales Countryside Museum Hawes Telephone: 01969 666210 www.yorkshiredales.org.uk/index/ outandabout/see/dcm.htm Seeing Red Monday 1 & Saturday 6 October, 10am – 4.30pm, £3 A strenuous 10 mile (16km) guided walk with National Park Ranger Matt Neale to the local Red Squirrel Reserve at Snaizeholme. A chance to learn about habitat and conservation in the Yorkshire Dales National Park.

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Drop in and Taste Tuesday 23 October, 10am – 3pm Sloe gin and rosehip jelly.

Find out about the history of knitting and how to use a knitting stick

A Knit in Time Sunday 28 October, 1 – 4pm Find out about the history of knitting and how to use a knitting stick, with particular reference to the Dales.

Autumn Crafts for Kids Monday 29 October, 2 – 4pm, £3 With Becci Coates.

Discover and Do Wednesday 31 October, 2 – 4pm, £3 Join Rhoda Fraser for storytelling and a children's craft workshop.

Time Travellers Friday 16 November, 7.30 – 9pm, £2 An evening talk by June Hall about travellers in the turnpike age.

Organised by the Friends of Dales Countryside Museum as part of their annual lecture programme.

Drop in and Stir Tuesday 20 November, 10am – 3pm Christmas pudding making.

Christmas Crackers Saturday 1 December, 10am – 4pm Free museum entry for Christmassy fun with quizzes, games and other activities.

Enjoy some great entertainment at Lightwater Country Shopping Village

Open a 7 daysk wee

Steve Holbrook

Tuesday 25th September

Prepare yourself for an afternoon of psychic phenomena, mystery and the paranormal with renowned medium Steve Holbrook.

Refreshments available. Doors: 2:00pm

Tickets: £15.00pp prepaid/reserved or £17.50 on the door

Magic & Music

Wednesday 10th October

Indulge yourself in an afternoon of cutting edge magic with our award-winning magician and music from the popular Richmond based singing group, Musicality.

Doors: 2:00pm

Tickets: £7.50pp prepaid/reserved or £9.50 on the door

Gervase Phinn

Wednesday 17th October

You will be on the edge of your seat as Gervase shares hilarious and poignant tales of life as a schools inspector in the Dales.

Refreshments available. Doors: 2:00pm

Tickets: £7.50pp prepaid/reserved or £9.50 on the door

Musicality in concert

Saturday 17th November

Musicality is a small ladies group of 17 singers and an accompanist who have a wide repertoire. You will enjoy an afternoon of fun and entertainment, so come along and join in a wonderful experience. Doors: 2:00pm

Tickets: £7.50pp prepaid/reserved or £9.50 on the door

Contact our booking office on 0871 720 0011* to reserve your tickets

www.lightwatercountryshopping.co.uk Lightwater Country Shopping Village, North Stainley, Ripon, North Yorkshire HG4 3HT. So easy to find, just off the A6108, North of Ripon. Telephone: 01765 635321 *Calls are charged at 10 pence per minute from a BT landline, calls from other networks and mobiles will be considerably OCTOBER/NOVEMBER 2012 |more.

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Antique garden furniture and garden ornaments can make big money, providing they have ‘the look’ – as Tennants expert Adam Schoon explains to Ian Henry.

I

t’s widely appreciated nowadays that incautiously scrubbing your antiques clean can seriously devalue them, and nowhere is this truer than in the case of garden furniture and garden ornaments.

“When it comes to garden things, it’s the look that’s all important,” says Adam Schoon, specialist consultant at Tennants Auctioneers.

“Older garden items have that worn and weathered look that modern reproductions simply can’t achieve.

And providing they are structurally sound, it’s the look that buyers are willing to pay a premium for.

"That said, even a relatively modern piece that has a decent patina of age – a stone trough that has become encrusted in moss and lichens, for example – can command a substantially higher price than it would if it were brand new. So when we’re storing items of this sort prior to a sale I make a point of giving them a quick spray of water every now and then, just to make sure the moss stays alive!”

Even modest fragments of carved masonry can fetch hefty sums at

auction – as in the case of the stone finial illustrated in this feature – so it’s well worth checking through any old stone rubble that might be piled up in a corner of your garden. Reused stone from old abbeys or stately homes regularly turns up in the most unexpected places, so keep your eyes peeled for hidden gems.

Whilst stonework can potentially survive for many centuries, ceramic, wooden and metal garden items are far more subject to the ravages of time, and in most cases the originals will have crumbled, rotted or rusted away long ago. So in the case of garden seats, planters, urns and the like, it’s less a question of whether they actually are old than of whether they look old.

Georgian styling has long been popular – it’s something we tend to associate with traditional English gardens – and many pieces that come up for sale in Tennants’ Leyburn auction room date from the revival of interest in Georgian architecture that took place in the opening years of the 20th century.

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Two Timer Like many stone garden antiques, this elegant Bath stone sugar-twist sundial is a marriage of components from different sources. The sundial itself is probably late Victorian or early Edwardian, but its base is less easy to date. The fact that the piece isn’t all of one period isn’t a problem the way it would for a piece of indoor furniture. What’s crucial is that timeworn, weathered look – and it is this that helped it achieve a whopping £1,200 at auction.

Dream Topping At the end of the 18th century this flying-saucer-shaped Portland stone finial would probably have adorned one of a pair of gateposts outside a grand mansion. The gates are probably long gone – and quite possibly the mansion too – but this surviving chunk of masonry, now perched on a more recent base, is still a highly desirable garden ornament. It made £400 when it came under the hammer at Tennants.

Nice Little Urner These large terracotta urns date from the early years of the 20th century, although stylistically they hark back to decorative themes popular a century or two before. They are glazed to make them resistant to the elements, but frost is the enemy of all ceramic garden ornaments and it would be wise to cover them with fleece or bring them indoors in deepest winter to protect your investment — which in this case would be around £600 for the pair.

100 | Dales Life | OCTOBER/NOVEMBER 2012

Spring Beauty This charming early 20th century French iron and steel swing seat has an unmistakeable air of Continental sophistication, and it would certainly add a dash of style to any garden.

Cleverly sprung, it is as comfortable to sit on as it is easy on the eye.

Quality comes at a price, though – the hammer fell at £900 when this piece sold at Tennants recently.

Setting the Benchmark These hand-carved natural limestone benches aren’t nearly as old as their Neoclassical styling suggests. They were carved in the second half of the 20th century, but they have had time to weather nicely. The pair sold for £1,300 – not cheap, but bear in mind that the 18th century originals could easily have fetched three or four times that sum.

A Place in the Sun This exquisite hand-carved natural limestone sundial with its beautifully modelled column probably dates from the 1930s or later, but its sinuous lines and attractively stepped plinth conjure up a bygone era of sophistication. Big and bold, this is a garden designer’s piece, ideal for creating a focal point to draw the visitor’s eye. Given its quality, it’s not surprising that it fetched £1,400 when it came up at auction.

OCTOBER/NOVEMBER 2012 | Dales Life | 101

Your Roots are Showing This set of two rustic seats, ingeniously constructed from old vine roots, was made relatively recently, but each one is — by its nature — absolutely unique. What’s more, the level of craftsmanship needed to take a jumble of twisty sticks and turn them into a comfortable bench shouldn’t be underestimated.

The result is something that would enhance almost any garden.

The pair sold at Tennants recently for £1,800.

Silly Putti This loveable duo of winged putti, fashioned in lead, are sitting on artificial stone spheres and seem to be knocking back wine like it’s going out of fashion. You would probably need a very grand garden to find a place for these idiosyncratic ornaments — and a very grand bank balance too.

A current auction estimate for the pair would be £3,000 to £5,000.

For details of forthcoming auctions at Tennants visit www.tennants.co.uk or call 01969 623780.

102 | Dales Life | OCTOBER/NOVEMBER 2012

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The Gleam

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Glam makeup to make you shine…

3.

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7.

6.

8.

9.

1. This Clarins Light Optimising face and blush palette reduces the appearance of wrinkles and leaves the skin radiant. £30.

2. Tom Ford’s Autumn 2012 makeup collection is truly stunning. This dramatic eyedefining pencil in Exotic Teal glides on and stays put. £25.

3. This exquisite Tom Ford eye colour quad compact in Emerald Lust delivers vivid, jewel-like colours — perfect for evening glamour! £62.

4. Tom Ford’s sumptuous powder blush formula features spherical pearls and adds a long-lasting luminous blush to cheeks. £45.

5. Make a date at your Estée Lauder counter when Pure Nail Colour in Black Plum is launched this month — it’s bound to be popular and you don’t want to miss out. £14.50.

8. Clarins new Skin Illusion foundation combines mineral and plant ingredients in an ultra-fine, silky powder that glides on smoothly and blends into the skin. £28.

6. Tom Ford’s iconic lipstick is famous for its creamy formula.

This new shade, Aphrodisiac, is rich and vivid, with a high-shine gloss. £36.

9. Chubby fever is here!

Clinique’s multitasking colourful lip crayons are now available in 16 mouthwatering colours. So easy to use — and, unlike other lipsticks, they travel well. £16.

7. Forget boring brown shades this autumn and indulge your love of colour with Estée Lauder’s new Vivid shine eye colours.

Dramatic shades that are guaranteed to attract attention. £19.

OCTOBER/NOVEMBER 2012 | Dales Life | 105

Aysgarth Idyll

Rescued from ruin: the ultimate in riverside cottages

Set along a lushly wooded riverbank a stone’s throw from Aysgarth Falls – and with private fishing rights on the River Ure – rural bolt-holes don’t come much more idyllic than these charming cottages.

Long derelict, numbers 1-4 St Joseph’s Mews were originally constructed in the early 1800s to house workers at Aysgarth’s Yore Mill, which was built in 1784 and continued to mill flour until the late 1950s.

Now they have been expertly restored and refurbished by Richmond construction company Randall Orchard Construction Ltd. And, thanks to their stunning location and period charm, they are bound to attract plenty of interest from enthusiasts looking for their own little slice of Dales heaven, or canny investors with an eye on holiday lets.

“Aysgarth Falls may attract plenty of visitors on summer days, but once they’ve gone home at the end of the afternoon you

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couldn’t imagine a more peaceful spot than this,” says Randall Orchard owner and MD Graeme Newton. “You’ve got the Falls and the river to yourself – just open your lounge door and you’re looking straight out onto it. Opposite is Freeholders Wood, a Nature Reserve and Site of Special Scientific Interest, along with charming riverside walks up and down the Ure.” “The cottages have either two or three bedrooms and a parking space. We’re also applying for planning permission to turn a former workshop into a two-bedroomed cottage with a work unit. This would make a perfect location for a local entrepreneur to have a home office – or an inspirational environment in which a painter or sculptor could set up their own studio or workshop.”

For further information about St Joseph’s Mews call Randall Orchard/ Newroc on 01748 824145 or email: newrocreception@btconnect.com.

An opportunity to live in the heart of The Dales

Three unique 18th-century grade II listed traditional stone cottages, with river frontage and fishing rights on the River Ure. We are delighted to offer for sale these magnificent sympathetically restored cottages with no occupancy restrictions.

The properties consist of two, two bedroomed cottages and one three bedroomed cottage. Each property is offered for sale with a choice of kitchen and bathroom, oak flooring and cast iron stoves.

Located within the Yorkshire Dales National Park, such properties rarely reach the market. Viewing is strongly recommended Prices start from ÂŁ225.000

Randall Orchard Construction Ltd Mercury Road, Gallowfields Trading Estate, Richmond, North Yorkshire DL10 4TQ Tel: 01748 824145 http://www.randallorchard.co.uk OCTOBER/NOVEMBER 2012 | Dales Life | 107

On themarket market On the

Our beautiful properties for sale in Yorkshire.

Ourregular regularround-up round-upofof beautiful properties for sale in Yorkshire.

£250,000 Cleasby Village, Near Darlington Situated in a delightful village about 3 miles SE Darlington with very quick access on to the A1M and A66, miles drive. A newly built 3 bedroom semi detached family home with generous 3 sided enclosed gardens, fronting onto a babbling brook. Comprises hall, lounge, well fitted kitchen and dining room, large family room, landing 3 bedrooms one en-suite, family bathroom. Ready to move into now-no onward chain.

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

Guide price £750,000-850,000. Overlooking the River Ouse, York. A family home of great standing fronting the river. Well proportioned 4-5 bedroom house in quiet position. Comprising grand entrance hall, with galleried landing over, drawing room, sitting room, dining room, study, extensive kitchen and breakfast room, utility, 3 double bedrooms with en suite, one with dressing room, family bathroom, extensive gardens down to river bank, car parking and 2-3 car, garaging.

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

Guide price £174,000. Mayfield Grove, York.

This may suit a buyer as a base to visit York. A gem! A charming 2 bedroom former railway workers cottage built about 1900 being part a small cluster of cottages located in end of cul de sac opposite York's famous racecourse. Carefully upgraded but retaining wealth of period charm and character. Porch, lounge, dining room, kitchen lobby to bathroom, 2 double bedrooms, front garden, courtyard rear.

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

Guide price £325,000. Fronting York Racecourse, Navesmire Crescent. Period 3 storey 4 bedroom town house in prime location. Wealth of period features and charm.

Great location for quick access for commuting. Comprising lobby to hall, lounge, dining room, sitting room, fitted kitchen, 3 bedrooms to first floor, bathroom, master bedroom or studio room to second floor, leads to den or playroom, shower room.

Forecourt garden, rear courtyard, garage.

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

108 | Dales Life | OCTOBER/NOVEMBER 2012

Selling your home in a difficult market‌ We are urgently seeking properties to sell in the Dales and North Yorkshire for our new Country Homes department.

At Austin Brooks we provide bespoke, high quality services, from preparing your property for marketing, through to completion.

Our new offices are located in York, gateway to North Yorkshire enabling you to reach a much wider audience of potential buyers.

Contact us now for a free appraisal and the best possible advice to get your property moving.

01904 227992

sales@austinbrooks.co.uk www.austinbrooks.co.uk OCTOBER/NOVEMBER 2012 | Dales Life | 109

On themarket market On the

Our beautiful properties for sale in Yorkshire.

Ourregular regularround-up round-upofof beautiful properties for sale in Yorkshire.

£190,000 - £200,000 Bracken Cottage, West Scrafton, Leyburn A delightful three bedroom barn conversion with 2.75 Acre paddock. Immaculately presented.

Stunning rural location. Viewing by appointment.

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

£75,000 The Good Shepherd Church, Carlton, Leyburn Former church & school. Full planning permission for two semi detached dwellings. For sale by public auction on Thursday 4th October 2012 at 7pm at Solberge Hall Hotel, Northallerton.

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

£30,000 - £50,000 Scar Top House, Arkengarthdale, Richmond A derelict house with 4 acres in a stunning location. For sale by public auction on 4th October at Solberge Hall Hotel, Newby Wiske, Northallerton.

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

£250,000 - £275,000 Brooklyn Cottage, Hunton, Bedale A charming three bedroom cottage.

Spacious first class accommodation. Large garden with off street parking. Superb village location overlooking the beck.

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

£250,000 - £275,000 Stable Cottage, Askrigg, Leyburn A delightful three double bedroom cottage.

Deceptively spacious first class accommodation. Private and secluded courtyard garden. Viewing is highly recommended.

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

£350,000 - £375,000 Meadowlea, Harmby, Leyburn Attractive five bedroom detached family house.

Spacious first class accommodation. Useful garage and good sized gardens. Stunning panoramic views over the Dales.

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

110 | Dales Life | OCTOBER/NOVEMBER 2012

CHARTERED SURVEYORS • ESTATE AGENTS • PROPERTY AUCTIONEERS • VALUERS • LAND AGENTS

Syke Fold House | Dent

The Gate House | Carperby, Leyburn

Substantial detached country residence. Flexible 3/4 bed accommodation. Stunning barn with library, superb panoramic views. Delightful gardens & grounds.

By auction 4th ocotber 2012 at Solberge Hall Hotel, Northallerton.

A detatched traditional three/four bedroom dales cottage. In need of some refurbishment. Superb rural views. 0.5 acres garth and garden. Garage and off-street parking. Viewing by appointment.

£400,000 - £500,000

£250,000 - £300,000

Usha Top | Low Row, Richmond

Kirkpatrick | Patrick Brompton, Bedale

A traditional dales farmhouse in need of some refurbishment. Wealth of period features.

Outstanding location with panoramic views.

Gardens and useful store. Viewing by appointment.

Period detached stone built cottage. Immaculately presented. Wealth of character throughout.

Large walled gardens and grounds. Garaging.

Superbly situated overlooking open countryside and the village green.

£225,000 - £275,000

£385,000 - £425,000

If you are thinking of selling your property please contact Tim Gower MRICS for a FREE Market Appraisal Bedale 01677 425950 robinjessop.co.uk

Leyburn 01969 622800 OCTOBER/NOVEMBER 2012 | Dales Life | 111

On themarket market On the

Our beautiful properties for sale in Yorkshire.

Ourregular regularround-up round-upofof beautiful properties for sale in Yorkshire.

£599,950 Thornborough House, Leyburn 4 bed property sitting in extensive and private gardens. A 1 bed self-contained annexe provides ancillary/holiday let accommodation. Off road parking and garage.

Contact GSC Grays on 01748 829217 www.gscgrays.co.uk

£470,000 Knott Side, Needham Garth, Carperby Beautifully presented, 4 bed property tucked away from the main road, in a quiet and private position. Double garage and driveway with generous sized gardens front and rear.

Contact GSC Grays on 01748 829217 www.gscgrays.co.uk

£420,000 Dales View House, Sedbusk, Hawes Fully renovated, south facing, 4 bed period property with off road parking, garage and a 2 storey stone barn which may provide ancillary/holiday let accommodation (subject to PP).

Contact GSC Grays on 01748 829217 www.gscgrays.co.uk

£320,000 East Lea, Muker, Richmond A traditional dales cottage, set amongst Swaledale's picturesque hay meadows and field barns with unrivalled views. 3 bedrooms (master en-suite). Parking and patio gardens Contact GSC Grays on 01748 829217 www.gscgrays.co.uk

£399,950 The Manor House, Bainbridge, Hawes Grade II Listed period property, sits in a prominent position on the village green with extensive views across the fells. With 5 bedrooms and 3 reception rooms. PART EX. CONSIDERED. Contact GSC Grays on 01748 829217 www.gscgrays.co.uk

£975,000 The Coach House, Carlton Hall, Aldbrough St John A 5 bed coach house conversion set in mature parkland. 5,000 sq ft of character accommodation combined with modern finishes.

Contact GSC Grays on 01748 829217 www.gscgrays.co.uk

112 | Dales Life | OCTOBER/NOVEMBER 2012

Residential & Rural Property Sales, Lettings & Acquisitions Estate & Sporting Management Rural/Agricultural Consultancy & Advice (including):

Farm Stewardship & Subsidy Schemes Landlord & Tenant Matters Compulsory Purchase & Compensation Valuation of Agricultural, Residential & Commercial Property RICS Property Surveys Planning & Development Advice Renewable Energy Schemes

Any queries, please contact David Cooper or Phil ScottScott-Priestley at the Leyburn Office

 Leyburn Office tel: 01969 600120

Email: leyburn@gscgrays.co.uk

Barnard Castle tel: 01833 637000 Hamsterley tel: 01388 487000 Richmond tel: 01748 829210 Stokesley tel: 01642 710742 118 | dales life | spring 2012

OCTOBER/NOVEMBER 2012 | Dales Life | 113

On themarket market On the

Our beautiful properties for sale in Yorkshire.

Ourregular regularround-up round-upofof beautiful properties for sale in Yorkshire.

£450,000 Leyburn Road, Masham 4 beddetached property, extended to provide very spacious versatile accommodation. Situated in its own private gardens on the fringe of this much sought after Wensleydale market town Contact Joplings on 01765 694800 www.joplings.com

£495,000 Falcon House, Grewelthorpe An attractive Georgian detached property, full of character & retaining many of its original features. Offering generously proportioned and well arranged accommodation.

Contact Joplings on 01765 694800 www.joplings.com

£650,000 Fearby, Masham Detached stone property (circa 1842) with open views, rambling accommodation, many original beams and rafters, attractive stained glass windows. Approx. 3 acres & outbuildings.

Contact Joplings on 01765 694800 www.joplings.com

£429,950 Barton Way, North Stainley A beautiful 3 storey, 5 double bedroom detached property opposite a newly created Zen garden on the fringe of a cul-desac location on this well maintained & attractive development.

Contact Joplings on 01765 694800 www.joplings.com

£545,000 Park Street, Masham Generously proportioned with 3 reception rooms and 4 double bedrooms all with en-suite. Close to the centre of town with parking for 2/3 cars and attractive landscaped gardens.

Contact Joplings on 01765 694800 www.joplings.com

£595,000 Constable Burton, Leyburn A three double bedroom detached stone built barn conversion set amidst open farmland. The property is in immaculate order throughout and has been finished to a high standard.

Contact Joplings on 01765 694800 www.joplings.com

114 | Dales Life | OCTOBER/NOVEMBER 2012

PROPERTY CONSULTANTS Residential Sales & Lettings �

Commercial Sales & Lettings �

Architecture & Building Surveying �

Valuations & Surveys

We offer unrivalled local knowledge and an excellent personal service from a friendly & reliable team.

www.joplings.com

10 North Street, Ripon HG4 1JY 01765 694800 19 Market Place, Thirsk, YO7 1HD 01845 522680

OCTOBER/NOVEMBER 2012 | Dales Life | 115

J.R. HOPPER

& Co. EST. 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.

01729 825311 Bentham 015242 63739 Settle Hawes 01969 667744 London 02072 980305 0845 2802213 Leyburn 01969 622936 Fax

www.jrhopper.com

MICHAEL WATKINSON Building & fine restoration

Building Contractors Renovations, New Build, Extensions Specialists in Stonework, Roofing and Plastering

Tel. 01969 667921 or 07980 105722 www.watkinsonrenovations.com

116 | Dales Life | OCTOBER/NOVEMBER 2012

EARN MONEY FROM

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WITH SOLAR PV PANELS • • • •

Reduce your Electricity bill Tax free return on your investment Feed in tariff guaranteed for 20 years Protect yourself against future energy price increase

Now installing solar on agricultural/commercial buildings

The Wensleydale House Doctor Home Improvement Specialist • Interior & Exterior Painting • Interior Decorating • Tiling • Plumbing • Plastering • Flooring (including laminate) • Kitchens and bathrooms fitted • Gutters cleaned and repaired

NO JOB TOO SMALL For further information please contact

DDR Solar Ltd 01969 622 260 www.ddrsolar.co.uk

Receive 10% discount when you mention Dales Life (Valid until the end of December 2012)

Tel: 01677 450810

Hunton, Bedale, North Yorkshire

A.J.Hicks Domestic Plumbing Services For all your domestic plumbing needs Fast, friendly, reliable service.

24hr service NO CALL OUT CHARGE Are you having difficulty finding a plumber?

Are they always too busy to deal with the little jobs?

Bathrooms fitted Tiling work

The timeless classical beauty of solid hardwood floors h Direct from our sawmill

Call Andy Hicks Tel: 01677 450309 Mob: 07845 936064 Email: andrew.hicks93@virgin.net

No job too small!!!

h Every floor produced individually

to a consistent profile and assured quality

h Extensive range – from rustic oak

to exotic walnut

h Matching skirtings & mouldings

Duffield Timber, Melmerby, Ripon HG4 5JB Tel: 01765 640564 Flooring Sales www.duffieldtimber.com

OCTOBER/NOVEMBER 2012 | Dales Life | 117

Floor tiles cleaned and sealed Kitchens • Conservatories • Halls Sandstone • Terracotta Travertine • Slate • Marble Limestone • Flag Stone • Ceramic

John Lord 01748 811452 07961 460020

www.steamcleanseal.co.uk john@steamcleanseal.co.uk

Beautifully designed cast iron radiators

Traditional, Contemporary, Classic or Chic.

Incorporating cast iron radiators within your design will add elegance and style to any room.

Castironrads: The largest cast iron radiator company in the UK. • • • •

Original cast iron radiators Reproduction radiators direct from our foundry A full range of period style Valves & Fittings Restoration service available

The Sawmills • West Tanfield • Ripon • North Yorkshire • HG4 5JU • Tel: 01677 470808 www.castironrads.co.uk

info@castironrads.co.uk

118 | Dales Life | OCTOBER/NOVEMBER 2012

www.rnrpowdercoatings.co.uk

rnrcoatings@live.co.uk

OCTOBER/NOVEMBER 2012 | Dales Life | 119

Why Choose Solar Power?

• Combat the rise in fuel prices • Reduce your carbon footprint • Financial gain: Solar PV Feed in tariffs Renewable Heat Premium Payment Scheme for Solar Thermal.

Why NRGs Ltd • • • •

MCS certified Solar PV & Thermal Installation Company Local company based in Leyburn, North Yorkshire.

We install high quality bespoke systems to individual needs and budgets.

We can on average give you a return on investment (ROI) of 9% with a repayment time of approx 9 years.

For Further information or to arrange a free site visit contact Northern Renewable Green Systems T: 01969 622939 M: 07789 373340 www.nrgs.biz

ElEctrical Plumbing HEating ligHting DEcoration tiling Flooring PlastEring rooFing

EXPERT PROPERTY MAINTENANCE AND CARE FOR HOME AND OFFICE HOMES: all repairs, improvements and maintenance tasks undertaken. we also offer a comprehensive holiday coage maintenance service, including safety testing, decoration, landscape care and emergency call-out.

OFFICES & COMMERCIAL/PUBLIC PREMISES: From repairs, maintenance, refurbishment and safety services to total Facilities management. we currently provide total Fm solutions to prestigious companies of all sizes throughout Yorkshire and the uk.

FREE REGULAR ON-SITE FM CONSULTATION TO NORTH YORKSHIRE COMPANIES.

lanDscaPing grounDworks builDing

Vista Facilities Ltd. Unit 5, Raynes Court, Hawes, North Yorkshire, DL8 3UZ www.vistafacilities.com info@vistafacilities.com tel: 01969 663898 mob: 07837 504942 120 | Dales Life | OCTOBER/NOVEMBER 2012

Bedale Plumbing F DL 10-2012_Layout 1 11/09/2012 15:03 Page 1

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

● PANASONIC ACCREDITED INSTALLERS OF AIR SOURCE HEAT PUMPS ● GRANT ACCREDITED INSTALLERS OF SPIRA WOOD PELLET BOILERS. ● SOLAR THERMAL & SOLAR PV INSTALLATION. ● GROUND SOURCE HEAT PUMP INSTALLATION INCLUDING GROUND WORKS. ● FULL DESIGN AND INSTALLATION.

WE CAN ALSO PROVIDE: Under-floor heating systems.

Un-vented hot water and heating systems.

Multi-fuel Heatstore installation.

Oil storage tank replacements.

System upgrades.

Powerflushing.

Oil boiler replacements.

Natural gas & LPG boiler replacements.

Boiler service and repair.

Plumbing repairs.

Water mains replaced & repaired.

Landlords certificates.

BEDALE PLUMBING & HEATING LTD Beech Cottage, Hackforth, Bedale DL8 1PA bedaleplumbingandheatingltd@hotmail.co.uk

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

01748 810786 ● 07814 036057

OCTOBER/NOVEMBER 2012 | Dales Life | 121

Hillcrest

Care Home

Dedicated to quality care • Handpicked staff • New management • New experienced owners • Totally refurbished • Value for money • Home cooked quality meals

At Hillcrest we believe in giving all our residents the quality, care and respect that they deserve. We deliver this with our team of dedicated staff that all have empathy and passion for the care they give.

Hillcrest has undergone a major refurbishment by the new owners, giving the home a warm and welcoming atmosphere. The only way to really appreciate the high level of care offered at Hillcrest is to arrange a visit for yourself.

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

Hillcrest, Byng Road, Catterick Garrison, North Yorkshire, DL9 4DW

122 | Dales Life | OCTOBER/NOVEMBER 2012

Clifton St Annes P.C.S.

The Millings “There is always something going on and we have lots of laughs.

I am very settled here and can’t imagine being anywhere else.

This is my home.”

RESIDENTIAL & DAY CARE HOME FOR OLDER PEOPLE North End, Bedale, North Yorkshire DL8 1AF

Tel: 01677 423635 www.residential-homes.net

CareQuality Commission Winner 2008 Best Care Employer

★★★ Rated as Excellent

Paul Rutter BSc(Hons) MC Optom

Optometrist and contact lens practitioner

We offer quality eyecare for all the family Relaxed and friendly atmosphere NHS and private patients welcome Full range of contact lenses available Extensive range of frames Home visits available Personal service Digital retinal photography now available

7 Southend, Bedale Telephone 01677 424142

We are looking for distribution agents Positions available throughtout Yorkshire. Excellent rates paid Telephone: 01904 629295 Mobile: 07970 739119 email: sue@daleslife.com www.daleslife.com OCTOBER/NOVEMBER 2012 | Dales Life | 123

Paul Carnell

MICB CB.Dip PM.Dip

Certified Bookkeeper Payroll Management Consultant QuickBooks ProAdvisor paul@paulcarnell.co.uk 01677 422503 www.paulcarnell.co.uk

Premiere Care

North East Ltd.

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

Our experienced team supports the various needs of vunerable 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 124 | Dales Life | OCTOBER/NOVEMBER 2012

OCTOBER/NOVEMBER 2012 | Dales Life | 125

To Dine For

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

126 | Dales Life | OCTOBER/NOVEMBER 2012

The White Swan Overlooking Middleham’s picturesque market square and boasting lovely rural views, the White Swan is now a premier town-house hotel with superb facilities. Originally a coaching inn retaining many original features, the hotel has been extended and refurbished offering 17 excellent bedrooms. The brasserie offers a range of mouth-watering meals, all freshly prepared.

T: 01969 622093 www.whiteswanhotel.co.uk

The White Bear The White Bear is situated in the beautiful market town of Masham. A team of talented chefs use locally sourced ingredients to create delicious, seasonal dishes. Enjoy your meal in the charming dining room or the traditional bar; open fires create a cosy atmosphere throughout.

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

T: 01765 689319 www.thewhitebearhotel.co.uk

The Wensleydale Heifer Situated in the heart of the Dales, the Heifer, with two AA rosettes, is renowned for fantastic seafood and locally sourced meat. The restaurant, with its leather chairs, linen table cloths and Doug Hyde artwork, is ideal for an evening out or special occasion.

The fish bar is more relaxed, and features wooden tables, rattan chairs and freshly cut flowers. When the weather’s fine, why not dine outside in the garden restaurant? Early Bird Menu 6–6.30pm, food served all day at weekends. Thirteen luxurious guest rooms.

T: 01969 622322 www.wensleydaleheifer.co.uk

The Countryman’s Inn A traditional country pub, with four wellequipped, comfortable en-suite bedrooms.

You are assured of a warm welcome, with good beer, good food and a relaxed and

friendly atmosphere. The restaurant offers a wide selection of locally sourced and freshly prepared food to suit all tastes and budgets.

The bar offers a selection of four caskconditioned ales, three of which are brewed within 10 miles of the pub.

T. 01677 450554 www.countrymansinn.co.uk

Swinton Park Hotel An elegant, 30 bedroom luxury castle hotel.

With four Red Stars (Inspector’s Choice) and three Rosettes awarded by the AA for excellent facilities, this is one of the most highly rated hotels in Yorkshire. Award-winning cuisine is served in the sumptuously furnished dining room, using seasonal produce sourced from the hotel’s four-acre walled garden and surrounding estate.

T: 01765 680900 www.swintonpark.com

Hendersons Bar & Restaurant Set in the idyllic riverside surroundings of Westholme Estate in Bishopdale near Aysgarth, Hendersons is a bright, stylish, relaxed bar and bistro-style restaurant with a contemporary feel. Using local and homegrown produce, talented head chef Mark Gatty creates Modern British cuisine, drawing on his wealth of experience from restaurants throughout London and the Midlands.

T: 01969 663268 Westholme Estate, Aysgarth.

The Sandpiper Inn Enjoy Jonathan Harrison’s unique cuisine in the traditional surroundings of the Sandpiper Inn, Leyburn. Modern British food prepared using only the finest ingredients. Fine wines, real ales and friendly service. Accommodation is available.

T: 01969 622206 www.sandpiperinn.co.uk

OCTOBER/NOVEMBER 2012 | Dales Life | 127

The Malt Shovel

The Queen’s Head

The Malt Shovel in Brearton, ten minutes north of Harrogate, is a lovely old country pub with a warm, welcoming atmosphere.

Jürg and Jane Bleiker, founders of Bleiker’s Smokehouse and formerly of the Old Deanery in Ripon, specialise in fresh fish and home-smoked foods. The Malt Shovel holds occasional Opera with Dinner Evenings, With a comprehensive list of interesting wines and well-cared-for hand-pulled ales, The Malt Shovel is definitely worth a visit.

T: 01423 862929 www. themaltshovelbrearton.co.uk

The Queen’s Head is a charming, characteristic country inn dating from the 1700s, set in the attractive village of Finghall. near Leyburn. It offers comfortable modern accommodation and a traditional, cosy bar.

Owner and head chef Ian Vipond has devised a fresh, new menu for the restaurant, based around tasty local and seasonal produce.

Traditional bar snacks are also available. With original oak beams and a dining room that looks out over the woods, The Queen’s Head combines great food with a genuinely warm welcome.

T: 01677 450259 www.queensfinghall.co.uk

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

T: 01748 884292 www.theburgoyne.co.uk

Stone House Hotel Stone House Hotel is an elegant, country residence dating from 1908. It is 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 makes a great 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 and romantic four-poster suites, and five groundfloor conservatory bedrooms that open directly onto the lawns, popular with dog owners and guests who aren’t keen on stairs.

T: 01969 667571 www.stonehousehotel.co.uk

128 | Dales Life | OCTOBER/NOVEMBER 2012

The Blue Lion Regarded as one of the North’s leading country inns. The ‘candlelit restaurant’ provides a stunning setting in which to enjoy a gourmet meal. All food is freshly prepared using a variety of Yorkshire produce. There is an extensive wine list to choose from. The bar, with its open fire and flagstone floor, offers a tantalising range of bar meals, as well as a fine selection of traditional handpulled beers.

T: 01969 624273 www.thebluelion.co.uk

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

T: 01765 680101 www.blacksheepbrewery.com

Do you dream of sleeping without back pain and waking fully refreshed?

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26 hydraulic pumps ensure your back is perfectly supported whatever your sleeping position

Tel: 08006 123452 Dorsoo UK Showroom Annie Med Lane, South Cave, East Yorkshire HU15 2HG

OCTOBER/NOVEMBER 2012 | Dales Life | 129

The Last Word with celebrity chef Rosemary Shrager

Who or what has been your greatest inspiration?

My greatest inspiration, when I first started cooking many, many years ago — before I cooked professionally — was the book Mastering the Art of French Cooking. I felt like I was in the film Julie and Julia! The greatest inspiration in my life, though, has been threestar Michelin chef Pierre Koffman. The way he works has been a terrific influence on me, and he has always been one of my heroes. I love his no-nonsense approach to food.

How has living in Yorkshire affected you as a chef?

The sheer variety of products and produce that you can buy here in Yorkshire is really exciting. We have almost everything at our fingertips, from wonderful Otley chorizo to organic guinea fowl. I love the passion of our local producers — it can’t help but make you enthusiastic about what you are doing.

What is your favourite Yorkshire food or ingredient?

Forced rhubarb has to be one of my favourite ingredients, and I simply adore Shepherd’s Purse Yorkshire Blue cheese. I also love the Womersley vinegars, especially the raspberry one, which is marvellous with strawberries and a little sugar.

What is your favourite restaurant in North Yorkshire?

I love The Yorke Arms at Ramsgill-inNidderdale. Frances Atkins is a terrific chef.

What are your top tips for home cooks who want to up their game?

Probably the most sensible advice to give to home cooks is to practise and not give up, and to learn to perfect one thing. Always weigh out your ingredients first, and don’t try to be too ambitious to begin with. Climb slowly, and as you perfect each technique then move on to the next one. The most important thing is practice.

Who would be your ideal dining companions?

I would say I have already sat down at table with some of my ideal dining companions.

One of them was Ken Hom, who was such fun at dinner and incredibly interesting.

The others would be my family. As long as everybody loves food and loves to eat I would be happy to have anyone as my dining companion!

What's your next big project?

I am just putting the finishing touches to a book about baking and puddings, which will be coming out in September 2013. This September, though, sees the publication of my new book, Rosemary Shrager's Absolutely Foolproof Food for Family & Friends. After that, hopefully, I will begin filming for a series in Australia.

In addition to her regular TV appearances, Rosemary has published several books, including Rosemary Shrager’s Yorkshire Breakfasts. She also runs Swinton Park’s acclaimed Cookery School.

You can find out more about her at www.rosemaryshrager.com.

130 | Dales Life | OCTOBER/NOVEMBER 2012

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 or Sandra Windross at Ripon to book a FREE 30-minute consultation.

OCTOBER/NOVEMBER 2012 | Dales Life | 131

Designing bespoke, creative and inspired kitchens, bathrooms and bedrooms... ...just for you.

Telephone 132

us on 01677 424669 or visit our website www.holmedesign.com