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FREE Autumn 2013







gems Jewellery to




Leading Ladies

Dales women who mean business


Autumn Feasts Baking for chilly days



Nothing beats the scent of jasmine

Sleeping Beauties

The secret life of the dormouse

You’ll want to spend all day in a County Kitchen

Exquisite new range of handmade kitchens now in stock. Please ask for our complimentary brochure Telephone: 01969 624274 Visit our website: Open: Monday to Friday 9am-5.30pm and Saturday 10am-1pm


Showroom: Belle Vue Offices, Market Place, Leyburn, North Yorkshire, DL8 5AW 2

| Dales Life | AUTUMN 2013

from the

Editor T

he Dales look spectacular all year round, but one of my favourite sights is a panorama of golden fields, dotted

with round bales, under a bright blue sky. Summer may be drawing to an end, but autumn,

Not Just a Magazine Read our latest issue – plus exclusive extras that we couldn’t fit into the magazine – online at

with all its richness, is just around the corner. The hedges are groaning with bumper crops of fruit, and there’s no shortage of ingenious local preserve-makers eager to make use of this year’s bounty. We profile three of them, each with their own unique approach, on p.42. Another whizz in the kitchen is former Dales Life cookery writer Belinda Williams, a farmer’s daughter who has built up two very successful food businesses and who will shortly be publishing her first book. You can catch up with Belinda and her projects on p.50. While we’re on the subject of enterprising ladies, let’s not forget Miri Ringrose of Equi-Scuto whose gorgeous handbags, crafted in Burton Leonard, are already making a splash in the luxury leather

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goods market – you can read more about Equi-Scuto on p.57. If, like Miri, you have an up-and-coming rural business, do let us know – we’ve always made it our mission to showcase local talent. And that includes local photographers too; if you think you can contribute to our Wild Angle photo-feature (see p.24), do get in touch. Other highlights of this issue include some stunning and surprisingly affordable jewellery (p.60), Professor Chris Baines’ article about the sleepy dormouse (p.18), and the long overdue return of our motoring column, in which Ian Lamming undertakes an in-depth assessment of the SsangYong Korando (p.96). By the time we return, Christmas will be looming. Until then, enjoy autumn and everything it has to offer!

Short and Tweet The Dales Life team is now on Twitter! For the latest news and views follow @Dales_Life

Sue Gillman Editor

AUTUMN 2013 | Dales Life |


It’s all in the detail As a leading supplier of period furniture we have everything you need to transform your home. Our friendly team are here to help you achieve the perfect period look.

Contact us on 01748 821500 for further details. The Period House Store, Unit 3-7 Simpson Buildings, Borough Road, Gallowfields Trading Estate, Richmond, North Yorkshire DL10 4SX


Bespoke doors • Cast iron radiators • Oak flooring Period | Dales Life | AUTUMN 2013fireplaces • Handmade kitchens • Wood stoves

Contents Autumn 2013


18 To advertise in Dales Life contact Sue on 01904 629295/235156 or 07970 739119 Dales Life, 8A Tower Street, York, YO1 9SA


Features 9 Style File

30 Dig It

Inspiring ideas for your home and garden.

Fancy a picture-perfect lawn or an easy care alternative? Adam Appleyard talks turf.

18 Wake Up Call The proverbially sleepy dormouse has returned to the Dales, says Professor Chris Baines.

24 Wild Angle A closer look at nature from award-winning photographer John Gooday.

27 Garden Notebook Handy tips and ideas for managing your garden. Cover image: GAP Photos

38 Star Attractions From dreamy summer scents to drifts of yellow stars in winter - jasmines have a lot to offer says Elena Greenway.

42 Prize Preserves Three Dales artisans, each with their own unique approach to the art of making preserves.

50 Taking Stock We catch up with soup supremo Belinda Williams.

AUTUMN 2013 | Dales Life |


Contents Autumn 2013



60 To advertise in Dales Life contact Sue on 01904 629295/235156 or 07970 739119 Editor Deputy Editor Production Advertising Art Editor Art Director Proofreader PA to Editor

Sue Gillman Brian Pike Claudia Blake Sue Gillman Liz Hanson Stef Suchomski Mike Brough Kim Kimber Rachel Golding

Contributors Professor Chris Baines, Laurie Campbell, Brian Pike, Ian Henry, Adam Appleyard, John Gooday, Sarah Hardy, Elena Greenway, Claudia Blake, Ian Lamming. Proprietor

Sue Gillman

t. 01904 629295/235156 m. 07970 739 119 e. Dales Life, 8A Tower Street, York, YO1 9SA 6

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Features 57 Making It

86 In Season

Continuing our series showcasing regional talent. This month Miri Ringrose’s luxurious bespoke leather goods.

Savour our tremendous autumn produce with these tasty recipes.

60 Wear It Out

Celebrate the arrival of autumn with these mouthwatering ideas.

There’s no shortage of chic but affordable jewellery up for auction says Sarah Hardy.

68 The Discerning Diner Claudia Blake visits The Burgoyne Hotel, Reeth.

78 Country Kitchen Bring the taste of the countryside to your table with these delicious dishes.

90 Season’s Eatings

96 The Steering Column Ian Lamming tests the new stylish SsangYong Korando.

102 Dales Diary A guide to local events compiled by Rachel Golding.

128 To Dine For Great places to eat in the Yorkshire Dales.

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.

AUTUMN 2013 | Dales Life |


DOVETAIL INTERIORS Furniture Home Accessories Gifts

17 Market Place, Bedale, DL8 1ED 01677 426464


Country Store and Tea Room At Westwoods Country Store you will find a unique range of beautiful home accessories and gifts, from colourful cushions, pottery and ceramics, clocks, candles, and kitchenware to quirky soft furnishings, and much more. Our tea room is the perfect place to relax and enjoy a morning coffee, light lunch or afternoon tea, with delicious homemade cakes and pastries. We are also the one stop shop for all your equestrian needs - we have a fantastic new collection of country clothing now in stock.

Village Farm, Main Street, West Tanfield HG4 5JJ • 01677 470769 •


| Dales Life | AUTUMN 2013

Style FILE Inspiring ideas for your home

1 3


1 Get organised with this decorative hanging kitchen clip, Dovetail Interiors, Bedale, 01677 426464 2 Delicate turquoise china teacup, BB & Beth, Richmond, 01748 811799 3 Stylish cream ‘Electrique Brille’ wall clock, BB & Beth, Richmond, 01748 811799 4 Unique hand decorated


table lamp by Jenny Worrall Dovetail Interiors, Bedale, 01677 426464 5 Ceramic Tree of Life temple jar by India Jane, The Forge Interiors, Bedale, 01677 427383 6 Bold Callisto wallpaper from the Amari range by Sanderson, Milners of Leyburn, 01969 622208


6 AUTUMN 2013 | Dales Life |


MILNERS of Leyburn Style for you and your home

Carpets | Rugs | Curtains | Blinds | Upholstery | Bedding Ladies & Mens Fashion and Accessories White Stuff and Raging Bull now in stock 6 Market Place, Leyburn DL8 5BJ

01969 622208 10 | | Dales Life | AUTUMN 2013

Style FILE Inspiring ideas for your home 2


1 Quail wash bag from Magpie’s “Game Birdy” range, Bear Cottage Interiors, Hawes, 01969 666077 2 Red Fox half pint mug from Emma Bridgewater, Dovetail Interiors, Bedale, 01677 426464 3 Quirky pheasant doorstop in multi-coloured brocade, Jamesons Country Store, Masham, 01765 680215 4 Striking cushion featuring


a hare design by British artist Tom Frost, Bear Cottage Interiors, Hawes, 01969 666077 5 Silver-plated salt and pepper shakers in the shape of shotgun cartridges, Dovetail Interiors, Bedale, 01677 426464 6 Classic woollen Arran fabrics from Voyage, CB Furnishings, Northallerton, 01609 772916


5 6

AUTUMN 2013 | Dales Life |


New showroom open in Bedale Unique and eclectic collection of furniture, home wear, designer lighting, luxury interior designer gifts and collectable pieces.

No23 Interiors

23 North End Bedale DL8 1AF

01677 423530


| Dales Life | AUTUMN 2013

Style FILE Inspiring ideas for your home

2 1

1 This “In The Pink” candle from Melt releases a delicate, clean rose fragrance, Peppercorn House, Hurworth, 01325 401778 2 Chair upholstered in Kate Forman’s classic “Amy” fabric, Peppercorn House, Hurworth, 01325 401778 3 Fine bone china mug with “Breakfast Meeting” design by Trumpers World,


Westwoods Country Store, West Tanfield, 01677 470769 4 Elegant chrome mantle clock, No 23 Interiors, Bedale, 01677 423530 5 Vintage Grindley teapot with an Art Deco look, Retro Dotty, 6 Stylish yet practical island unit with built-in wine rack, The Period House Store, Richmond, 01748 821500




AUTUMN 2013 | Dales Life |


B E A R C OT TAG E I N T E R I O R S Period & Contemporary Country Design Bespoke design service ranging from a single cushion cover to a complete home design package

Curtains & Blinds, Fabric, Furniture, Lamps Mirrors, Bespoke Joinery. The Cattle Market, Market Place, Hawes, DL8 3RD Tel 01969 666077

PepperCorn House

Fine Furniture, Fabrics & Wallpapers We offer a beautiful range of soft furnishings, including handmade curtains, blinds, headboards, upholstery and cushions. A perfect complement to our stunning furniture, lovingly hand painted in our own workshop, all enhanced by our beautiful home accessories & gifts. Commissions undertaken. Our showroom offers an eclectic mix of individual pieces to make your house a home.

Beautiful soft furnishings, upholstery and fine furniture. 14

| Dales Life | AUTUMN 2013

01325 401778 or 07961 967070 Hurworth Grange, 41 Hurworth Road, Hurworth Place, Darlington DL2 2BN

Style FIle Inspiring ideas for your home

2 1

1 Hand painted cushion from a selection by Voyage, CB Furnishings, Northallerton, 01609 772916 2 This porcelain cockerel would look great in any kitchen, No 23 Interiors, Bedale, 01677 423530 3 Bright and cheerful bone china mug, Herdy, Hawes, 01969 666049


4 “Down On The Farm” tea cosy from Ulster Weavers, Askrigg Village Kitchen, 01969 650076 5 Hand decorated bone china money box, Herdy, Hawes, 01969 666049 6 Weighted ‘Yorkie’ doorstop by Dora Designs, No 23 Interiors, Bedale, 01677 423530




AUTUMN 2013 | Dales Life |



Forge Interiors is a professional interior design house boasting over 20 years of experience, with exclusive access to an extensive range of quality products.


Need a little

Cu • Curtains & Blinds • • Fabric & Upholstery • • Wallpapers & Paint • • Flooring • Lighting • • Furniture • • Handmade Kitchens • • Homeware & Cookshop • From Interior remodelling work and house extensions through to home furnishings. Over 1,500sq ft of showroom Amen House, North End, Bedale, DL8 1XA (behind Bedale Hall) 01677 427383

Heidi’s Bathrooms Direct

We have been creating beautiful bathrooms for over 30 years. We offer a range of high quality bathrooms at incredible savings. From elegant basins to chic bathroom furniture. Call us now to arrange a free design and estimate. 01677 425788 • • John H Gills Yard, 1 Leeming Lane, Leeming Bar DL7 9AB 16

| Dales Life | AUTUMN 2013

Love Quality Love Dave Hudspeth Carpets Unit 2, Station Road Brompton on Swale Richmond DL10 7SN 01748 835111 Unit 7, Badger Court Harmby Road, Leyburn DL8 5BF 01969 625111

Looking for colour and inspiration? We can help you!

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Special purpose paints • Kitchen • Bathroom • • Endurance • Light & Space • • Weathershield • Finishes available in Flat Matt, Matt, Soft Sheen, Silk, Eggshell, Satinwood and Gloss


INTERIOR DECORATING SUPPLIERS High Street, Leyburn | Tel: 01969 623143 AUTUMN 2013 | Dales Life |


Luscious figs are perfectly complemented by cool, creamy panna cotta in this sumptuous recipe from The Blue Lion Inn at East Witton. Figs originate in Asia and the Middle East, and have been cultivated since ancient times. Both delicious and nutritious, they contain a wide variety of vitamins and minerals, and are one of our best plant sources of calcium. The ‘fruit’ of the fig isn’t really a true fruit at all, and consequently a fig tree will bear figs


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without the need for pollination. It is quite feasible to grow figs in a sunny, sheltered corner here in Northern England, but they will need to be protected during winter. The easiest way to do this is to grow figs in containers and move them into a frost-free spot – a garage or porch, for example – during winter.

wake up call The proverbially sleepy dormouse has returned to the Dales – but it still needs our help, says Professor Chris Baines.


he hazel dormouse is one of our most charming wild creatures, but few of us get the chance to see it. Dormice live in the undergrowth of broadleaved woodland, sleep through the day in well-camouflaged nests, and hibernate for half the year. In recent years dormouse numbers have declined dramatically, but fortunately they respond to positive habitat management. Coppicing woodland, putting up nesting boxes for extra shelter and taking care with the hedgerows between blocks of woodland are all measures that can help support dormouse populations. What’s more, in several places – including the Yorkshire Dales – dormice have been successfully reintroduced after an absence of many years. Along with the wild salmon, the red kite and the otter, the hazel dormouse seems to be one of conservation’s good news stories. Dormice are rodents – they come from the same family as squirrels, rabbits, rats and other kinds of mice. Like other rodents they have two front teeth that they use to gnaw through their food. Their fur is golden with a white underside, and they have rounded ears, a blunt nose and pronounced black eyes. Their body is just a few centimetres long, and they have a 5cm-long furry tail which they use to help with climbing through the undergrowth. The tail is also useful as extra insulation when the dormouse hibernates. In Britain the hazel dormouse can live for five or six years, which is far longer than other small rodents. In April or early May the adults slowly wake from their long winter sleep and begin hunting for food. In spring their diet consists mainly of flowers and pollen, and their long whiskers and furry body are known to aid pollination.

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When searching for these secretive creatures, one telltale sign is a scattering of honeysuckle flowers on the woodland floor, each with the high-energy nectar store nipped off. Later in the summer, fruit and nuts form the bulk of the dormouse’s diet. Blackberries, rose hips and other berries provide a rich energy source, and the agile dormouse spends each night climbing among the branches of shrubs and trees looking for them. Hazelnuts are particularly important for dormice. They gnaw the neatest of circular holes through the nut’s outer casing and eat the kernel while the nut is still green and relatively soft. Eventually each empty shell falls to the ground, and these shells provide the most reliable means of locating dormice in the wild. Squirrels and other mice also gnaw holes in hazelnuts, but the dormouse is unique in leaving a near-perfect circular hole, with the inner rim very smoothly chiselled. This makes an active dormouse habitat easy to identify, and every autumn for more than twenty years hundreds of volunteers have taken part in The Great Nut Hunt as part of the National 20

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Dormouse Fact File Scientific name: Muscardinus avellanarius. Eats nuts, berries, leaf buds, flowers, insects. Protected in the UK under the Wildlife and Countryside Act. The only small British mammal with a thick furry tail. The only native rodent that hibernates. Adult males live alone outside the breeding season. Females often gather in group nests. A dormouse nest box is similar to a bird box, but has the entrance hole at the back, against the tree trunk. Dormouse Monitoring Programme. By mid-October an adult dormouse needs to have more than doubled its body weight from about 17 grams (the weight of a couple of pound coins) in the spring to a relatively whopping 40 grams. This great build-up of body fat is vitally important if the dormouse is to survive six long months in hibernation.

When autumn comes, each dormouse weaves a neat nest with stringy bark which it strips from the stems of wild honeysuckle. The nest is well hidden in low undergrowth or tangled vegetation on the ground, and the dormouse also stores a larder of dried fruits and seeds as a food reserve. Hibernation is more than a simple deep sleep. The body temperature of the dormouse drops to that of its surroundings, and its heartbeat can slow by as much as 90%. This ‘suspended animation’ enables the dormouse to tick over for half the year without the need to take in any food or water. If autumn food is scarce then stored body fat reserves may prove inadequate, and if the winter is broken by too many warm spells, precious stored energy may be consumed in unscheduled wake-up calls and the dormouse may not survive to the following spring. Climate change poses a threat to the dormouse, as winters gradually become warmer and less predictable. Cold temperatures are an important part of its survival strategy. However, loss of habitat continues to be the main cause of dormouse AUTUMN 2013 | Dales Life |


“When searching for these secretive creatures, one telltale sign is a scattering of honeysuckle flowers on the woodland floor, each with the high-energy nectar store nipped off” decline in the UK. Well-managed broadleaved coppice woodland has become increasingly rare, and the removal of field hedgerows has made it more difficult for isolated dormouse colonies to connect. Ideally the dormouse needs a wooded landscape of open glades where bramble and honeysuckle can thrive, and where the shrub layer is cut to the ground every 12 to 15 years to allow the hazel to grow a reliable crop of spring catkins and latesummer nuts. Restoration of this style of coppice management in suitable broadleaved woodland is the key to successful dormouse conservation, and at Aysgarth in Wensleydale – and in woodlands in North Wales, Worcestershire, Herefordshire and many other parts of the country – the signs of recovery are encouraging. If you want to take part in the Great Nut Hunt, you can find out more through The People’s Trust for Endangered Species at For news about dormice in your area, contact your local Wildlife Trust at 22

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Photo’s © Laurie Campbell, Andrea Zampatti, David Chapman and FLPA

Full of fresh ideas for your home

At CB Furnishings we have an inspiring selection of beautiful designer fabrics, furniture, lighting and home accessories. Whether you are considering a complete make-over, or looking for some inspiration, we have everything you need. We also offer a home consultation and fitting service. Why not use our knowledge and expertise to create your dream home.

Standard Way, Northallerton DL6 2XA 01609 772916 8 Castlegate, Thirsk, YO7 1HL 01845 525575 AUTUMN 2013 | Dales Life |


Wild Angle Photographers celebrate nature in the Yorkshire Dales

the heron by John Gooday With its slow, deliberate flight and a wingspan of nearly two metres, the Grey Heron is one of our most dramatic native birds, and the largest one likely to visit our gardens. Not that it is always welcome, mind you, because it can have a devastating effect on unprotected fish ponds. More often, though, you will see the heron standing motionless in the shallow waters of slow-flowing rivers, streams and lakes, patiently waiting to pounce on unsuspecting prey. Herons don’t only use their long, daggerlike beaks to catch fish; they will also take frogs, insects, small mammals and birds. Once systematically persecuted by fishermen and fish farmers, herons are now fully protected by law, and thanks to this their numbers have been gradually increasing over the last decade or two. They are now fairly common throughout the Dales, and can be seen all year round. Herons generally hunt alone, but they prefer to nest in groups, known as heronries. Heronries are usually built in trees, and they can be home to hundreds of nesting birds, although here in Yorkshire the numbers involved tend to be far more modest. Herons lay their eggs in early spring. These take around a month to hatch, and the young birds that survive to adulthood can expect to live for around five years — although individuals who have survived for over twenty years have occasionally been recorded.


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John Gooday specialises in wildlife images, and he travels extensively in the UK, continental Europe and Southern Africa to photograph birds, animals and – occasionally – landscapes. His meticulous studies combine technical sophistication with an artist’s eye for a winning composition. To see a slideshow of John’s gorgeous photographs – and find out how to purchase a limited edition print – visit

AUTUMN 2013 | Dales Life |


Game Cookery Courses at S w i n to n Pa r k

Join Chef Director Stephen Bulmer to learn some delicious recipes and professional tips for cooking this most local, seasonal and healthy food source. These hands-on classes include portioning, carving and how to keep meat moist and tender, as well as great dishes, accompaniments, stocks and sauces. Two Day, One Day and Half Day courses from £85 Chef’s Table Demonstration Dining Experience £60 For details and dates please see

Swinton Park, Masham, Ripon, HG4 4JH www.swintonpark .com • cookeryschool@swintonpark .com • 01765 680969

fr o m t h e h e ar t o f t h e Y o r k s h i r e D a l e s

gourmet chocolate The best handmade

The Swaledale Chocolate Company We are artisan chocolatiers working in the heart of the Yorkshire Dales. Judy, our master chocolatier, makes every ounce of our chocolates by hand. Just as a fine wine needs the best grapes, so gourmet chocolate needs the best beans. Judy only uses Valrhona cocoa beans, considered the best in the world, you can taste the quality in every bite.

Swaledale Chocolate Available from Fatsheep in Reeth, selected outlets in the Dales and by post direct to your door. Phone 01748 880189 or visit www.swaledalechocolate


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Winter Wonder If you order just one plant for your garden this autumn, make it Clematis ‘Winter Beauty’. This hardy evergreen climber blooms in winter, from December right through until late March, bringing delicately beautiful flowers with a rich, vibrant fragrance at a time when most other plants are lying dormant. Available from

garden NOTEBOOK A Shot from the Hip The Yorkshire countryside can be at its most beautiful during the colder months, but you may well find yourself in need of a little something to keep you warm. Jamesons Country Store in Masham ( uk/country-store) carries a splendid range of hip flasks, the perfect gift for anyone who loves the outdoors.

Pick of the Dales

Go With the Flow

A water feature makes your time in the garden that bit more relaxing, particularly if you don’t have to worry about where to plug it in! This attractive four tier, glazed ceramic water feature from Kaleidoscope is fully solar powered so all you have to do is fill it with water and sit back and enjoy. The Cascade Solar Water Feature is available from

For the first time ever, the magnificent Himalayan Garden and Sculpture Park at Grewelthorpe will be admitting visitors during autumn. The garden will open from 25th October to 3rd November to celebrate the autumn colours, and there will be plenty of half-term activities on hand to keep the kids busy.

Cover Story Protecting your garden furniture from inclement weather doesn’t have to mean sacrificing style. These furniture covers from The Camouflage Company ( are made from hardwearing plastic that will withstand the blustery days of autumn, and their summery designs will add a touch of cheer to your garden in winter! AUTUMN 2013 | Dales Life |


Top Hut

This enchanting shepherd’s hut would be ideal as an office space, a summerhouse or extra guest accommodation. Hand-crafted using the finest materials, it has a cedar exterior and a traditional tin roof. It blends into its environment perfectly, making an attractive and practical addition to any garden. For more details, contact Nancy Metcalfe on 07793 388805.

garden NOTEBOOK Amber Alert

As autumn draws near it’s not just leaves that are turning orange but fruit too! British botanists have developed a new variety of raspberry, Autumn Amber. The orange berries are the same shape and taste as traditional raspberries but unlike their red cousins, the plants are thorn-free and produce fruit every year. You can buy Autumn Amber seeds at

Read all about it

No Butts

Recycling rainwater is a great way to make your garden more eco-friendly, but not everyone has space for a water butt. The Petal Drops Rain Catcher offers a clever solution. The eye-catching bio-plastic petals fit onto most plastic water bottles, funnelling the rainwater into the bottle ready to hydrate your plants when the weather turns dry. For more details visit

Easy to follow and packed with good ideas, Tessa Evelegh’s Gardening in No Time has plenty of exciting projects for gardens great and small. (Ryland Peters & Small, paperback, RRP £14.99)

For Cool Cooks

Summer isn’t quite over yet, and if you’re still feeling brave enough to host a barbecue then feast your eyes on the Halo Cooltouch. Safer and more efficient than conventional barbecues, it has a triple layer of coating to insulate the cooking area and keep the outside cool to the touch. It’s available in six stylish colours too. Visit for more information. 28

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All products are available in your choice of colour Specialists in Farrow & Ball colours

From Harrogate to Hartlepool, Hawes to Helmsley, our many thousands of happy customers are looking out on the brighter side of life, improving their homes and enjoying the superb quality of our products and workmanship.

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 bespoke range of top quality window and conservatory designs and bespoke solutions in a colour and style to suit you.

Visit our showrooms at: Lifetime Home Improvements Plews Way, Leeming Bar Ind. Estate Northallerton, North Yorkshire DL7 9UL T: 01677 424381 W: AUTUMN 2013 | Dales Life |



Hooray, it’s autumn! Soon we can put away our mowers and forget those tiresome lawns until next spring. Right? Well, no. If you want a lawn you can be proud of – rather than the scruffy patchwork of grass, weeds and moss that most people make do with – now’s the time to apply some TLC.

DigIt Fancy a picture-perfect lawn? Or an easy-care alternative? Adam Appleyard talks turf.


| Dales Life | AUTUMN 2013

AUTUMN 2013 | Dales Life |


Crossed Swards They may seem commonplace to us, but for many foreigners pristine summer lawns sum up the very essence of England. Our damp, maritime climate may have its drawbacks, but it’s ideal for growing thick, green grass. No wonder we Brits invented the lawn. And the lawnmower too. But whilst summer rain is the lawn’s best friend, too much moisture is its mortal enemy. Waterlogging encourages moss, which is probably the commonest cause of tatty, unsightly lawns. In shadier parts of the garden, moss will often choke the grass out altogether. Yes, there are chemicals that will kill it, but this is only a temporary fix. Unless you address the underlying problems the moss will soon be back. To sort things out you need to get light and air into the lawn, and help superfluous water drain away. And here’s how to do it.

Raking a Difference Autumn leaves are lovely, aren’t they? Let them lie on the lawn for a day or two, though, and they will starve your grass of end-of-year sunshine and weaken it vis-a-vis the moss. So rake fallen leaves up regularly. Either dispose of them or turn them into leaf mould. While you’ve got a springy lawn rake in your hand, there’s another important job to do. Over time a layer of dead grass stems, moss and other debris builds up in your lawn, in and around the living grass. Gardeners call it ‘thatch’, and it


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hampers the growth of the young blades of grass you want to encourage. The thatch must go! Using the rake, work methodically across your lawn, pressing down hard enough to pull out that troublesome thatch. This process is called ‘scarifying’, and it’s a job that should only be done in autumn. Scarifying in spring or summer is a definite no-no, because if this rough treatment is followed by a period of hot, dry weather the grass may not recover.

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Properly Dressed Next, take positive action to improve drainage. The soil in lawns, especially ones that get heavy footfall, soon gets compacted. Using a garden fork – or a specialist lawnaerating tool if you have large areas of turf – systematically pepper your lawn with 6cmdeep holes. Before these new holes close up again, apply a top-dressing. You can mix your own top-dressing from horticultural sand and a dash of compost, or buy it readymade from your local garden centre. The advantage of buying locally is that you can get advice about what mix and dosage is right for your particular soil. If possible, check your soil pH before you go shopping. Work the top-dressing into the lawn with a flat-backed rake. You can also use it to fill up minor dips. To correct bumps, peel back the turf, remove a thin slice of soil, then carefully replace the grass.

In Clover Maintaining a flawless lawn can feel like a full-time job. Mowing, weeding, watering, fertilising – the toil seems endless. Fortunately, though, there are lawns that don’t involve nearly so much hard labour. Gardeners spend a fortune on chemicals to rid lawns of unsightly weeds, but there’s one lawn ‘weed’ that’s making a surprise comeback: clover. Clover lawns are becoming increasingly popular, and for good reason. Clover has plenty to recommend it: • It’s happy growing in poor soil. • Deep roots mean it stays green in dry spells when grass withers. • It makes its own fertiliser by fixing nitrogen in the soil. • It crowds out other broadleaved weeds. • Mow as much as you like – it will keep coming back. • Let it flower for a week or two and the bees will love you.


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Clover lawns are becoming increasingly popular, and for good reason.

Obviously, a single patch of clover on a lawn looks silly, which is why folk often try to weed it out. The secret, though, is to distribute clover evenly across your lawn, mixed in with the grass. Do this, and you’ll barely know it’s there – apart from the fact that your lawn looks lusher and greener. The effect is especially successful if you seed your lawn with one of the new ‘micro clovers’: tiny clovers that blend in almost invisibly with lawn grasses.

The easiest way to incorporate micro clovers into your lawn is to seed it with a seed mix that consists of grass and small clovers, such as Johnson’s ‘Easy Lawn’ (widely available). Alternatively, go large and seed with standard white clover Trifolium repens. You can even go the whole hog and plant a lawn that consists exclusively of clover. It will work a treat, although it won’t be quite as hardwearing as a grass-clover mix. Autumn, once you’ve done your scarifying

and aerating, is a good time to seed your lawn with clovers. Otherwise wait until next spring.

Thyme for a Change Once you’ve let go of the idea that a lawn has to consist of grass, several other lowmaintenance alternatives open up. Lawns made of chamomile Chamaemelum nobile, for example, were popular with the Elizabethan gentry. Chamomile makes a soft, springy, evergreen

AUTUMN 2013 | Dales Life |


Photo’s © Garden World Images

‘Lawns made of chamomile were popular with the Elizabethan gentry.’


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turf that releases a sweet-sharp fragrance when you walk or sit on it. It will flourish in a sunny spot on well-drained soil, and requires little maintenance other than a very occasional trim. It won’t take as much wear as a normal lawn, though, so don’t rely on it for a children’s play area. Another delightful lawn plant, popular in bygone days and overdue for a revival, is creeping thyme Thymus serpyllum. This diminutive evergreen plant forms a lush, aromatic carpet, dotted with tiny pink flowers during summer. Like chamomile, it thrives in a sunny, well drained spot, stays green during droughts, and requires virtually no maintenance. Bear in mind, though, that floral lawns attract bees, so take care if you want to walk on them barefoot!

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AUTUMN 2013 | Dales Life |


star attractions From dreamy summer scents to drifts of yellow stars in winter – jasmines have a lot to offer, says Elena Greenway.


or adding a touch of the exotic to an autumn evening, nothing beats the sweet, intoxicating scent of jasmine. And although jasmine is a plant firmly associated in most people’s minds with the mysterious Orient – largely because jasmine tea is the staple drink of Chinese restaurants – it’s quite feasible to grow your own gorgeously scented jasmine flowers here in the UK. But there’s another side to jasmine. The creamy white flowers with that sensuous perfume belong to summer jasmine (Jasminum officinale f. affine). It’s a superbly elegant climbing plant, but one that needs to be cosseted, especially here in Yorkshire. Summer jasmine has a cousin, however, that could hardly be more different. Winter jasmine (Jasminum nudiflorum) is a sprightly bush – no trellis required – and it is as tough as old boots. Its cheery yellow flowers bloom in winter, when pretty much everything else is dormant; the one downside is that they don’t have summer jasmine’s to-die-for perfume. Which to grow? Well, each has its virtues, so why not try them both?


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Summer Scentsation

Summer jasmine produces a crop of delicate white flowers on and off through summer and into early autumn. Evening is the best time to appreciate them, for this is when they release that gorgeous scent to attract night-flying insects. To grow summer jasmine successfully you’ll need to find a well-sheltered spot in full sun with freely draining soil, and you’ll need to provide something for it to climb. If you don’t have a suitable location for planting directly into the soil, consider growing your summer jasmine in a pot or a tub. Use a handful of bamboo poles, some garden wire and a dash of ingenuity to create a suitable structure for its twining stems to cling to. The great advantage of having summer jasmine in a pot is that you can move it into an unheated

OPPOSITE Jasmine ‘Clotted Cream’ ABOVE LEFT Winter Jasmine ABOVE RIGHT TOP Summer Jasmine BELOW RIGHT Madagascar Jasmine

greenhouse or cold conservatory to protect it from the worst of the winter. If you plant it directly into the soil then you will need to insulate it with horticultural fleece during exceptionally chilly spells. Water generously in summer, more sparingly during winter. Whether your jasmine is rooted in the soil or planted in a container, feed it liberally with a liquid or pellet feed high in potassium. Prune summer jasmine directly after it has finished flowering, removing thin, weak and crowded stems and trimming back remaining flower stems to a strong side-shoot. Don’t hesitate to be drastic; it will readily regenerate, even if cut back hard.

Nothing beats the sweet, intoxicating scent of jasmine

How to take hardwood cuttings Propagating from cuttings might sound daunting, but it couldn’t be more straightforward, and late autumn is an ideal time to do it. Use hardwood cuttings to propagate winter jasmine and many other deciduous trees. 1 Prepare a large pot of cutting compost. Water well. 2 Select a new, healthy shoot. 3 Using sharp secateurs, cut a 15cm length. Make the top cut diagonal, just above a bud, and the bottom cut horizontal, just below. 4 Trim off any large leaves and side shoots. Dip the bottom of your cutting in hormone rooting powder or gel. 5 Insert your cutting at the edge of your pot – it will root more readily up against the side. Cut additional sections of shoot and space them around your pot. 6 Firm down the compost and water again. Put your pot in a sheltered spot over winter. Water only when necessary. AUTUMN 2013 | Dales Life |


LEFT Winter Jasmine BELOW Pink Jasmine

In the Bleak Midwinter

Winter jasmine is an altogether tougher plant than summer jasmine. It is fully hardy, and can survive even the most challenging North of England winter. Once established it should keep going year after year, cheering up the dark days around the winter solstice with its vivid green stems and starshaped yellow flowers. Whilst it will benefit from a sunny spot, winter jasmine can also tolerate partial shade. Being a shrub rather than a climber, it does not require its own support, but you can easily train it along a wall or a fence for decorative effect if you wish. Feed and water as per summer jasmine. Like summer jasmine, winter jasmine benefits from hard pruning, and it should be pruned in spring, immediately after flowering. This is because next year’s flowers will be carried on the current year’s new growth, and you need to allow the maximum time for that growth to take place. Winter jasmine can easily be propagated by taking hardwood cuttings in winter, and since it is a popular and widely cultivated plant, you shouldn’t have too much difficulty finding a neighbour willing to let you lop a bit off.

Windowsill Wonders If your garden isn’t suitable for growing summer jasmine, don’t despair – you can still enjoy the scent of jasmine by growing it as a houseplant. There are hundreds of species of jasmine, but most popular is the houseplant Jasminum polyanthum (Pink Jasmine). Like summer jasmine, Jasminum polyanthum is a climber, and most garden centres sell it trained around a wire hoop. Show a bit of initiative, though, and you can create a spectacular window display by training it round suitably placed hooks or wires fixed to the inside of your window frame. Given a bit of TLC it will happily complete the circuit of your window and probably even start going round for a second time. Not a true jasmine, but widely known as Madagascar Jasmine Stephanotis floribunda, is another tropical, white-flowered climber whose rich perfume will completely transform your room when it flowers. Like indoor jasmines, it will do best if you find it a sunny spot, feed it regularly and take care not to overwater it. Photos © Garden World Images


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Come and visit our beautiful garden in all its Autumn glory October half term opening for the very first time. Take an Autumnal walk through 20 acres of beautiful woodland gardens with lakes, sculptures and plant nursery. We can supply the rarer and more unusual varieties of Species and Hybrid Rhododendrons as well as Azaleas, Magnolias, Cornus and other Himalayan plants

Open from 10.30am - 4pm, Fri 25th October - Sun 3rd November 2013 Admission ÂŁ5 (Children under 12 FREE) Visit our website for more details at Dogs must be kept on a lead at all times. Refreshments available from our tearoom. Mail order for plants available all year. Very limited wheelchair access.

The Hutts | Grewelthorpe | Ripon | HG4 3DA | P: 01765 658009 | E: AUTUMN 2013 | Dales Life |



Three Dales artisans, each with their own unique approach to the traditional art of making preserves.


century ago, turning surplus fruit and veg into some kind of preserve – a jam, jelly or chutney, for example – was one of the few ways to make produce from a bountiful harvest last through the winter months. Most households had their own special recipes, zealously handed down through the generations. With the advent of refrigeration and the rise of convenience foods, the tradition


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of home preserving fell into decline. Nowadays, however, the special magic of homemade preserves is being rediscovered. In terms of taste and character, the factory-produced versions simply don’t compare! Of course not all of us have the time to labour over a hot stove making our own. Here in the Dales, though, we’re fortunate to have several dedicated enthusiasts who are happy to do the work for us. We meet three of them, each with a different take on this time-honoured art.

Members Only Jamsmith Swinithwaite, Leyburn

Home preserve-making is an art we tend to associate with ‘the good old days’, but former interior designer Vicky Smith has brought it firmly into the digital age. Her luscious jams may be made in her own kitchen the old-fashioned way, but they are available to the public exclusively through her online ‘Jamsmith’ club. Vicky communicates with her members via email, Facebook, Twitter and Tumblr, and in fact it was her blog about her early experiences with jam-making that gave rise to the idea for the online monthly subscription club. Members receive two jars of unique, handmade jam, jelly, marmalade or fruit butter per month. The preserves are always based on fresh, seasonal ingredients. September’s jams, for example, will be made using redcurrants and blackcurrants. There’s no choice as to what preserves members receive, but then the element of surprise adds extra fun. Vicky loves to delight her members with exciting, unusual (and never repeated) flavour combinations. The list of

past examples is mouthwatering, and includes Apricot, Rose Petal and Cardamom; Blueberry, Rhubarb and Lime; Lemon, Pear and Ginger; and Wild Gooseberry, Cherry and Elderflower. Vicky uses less sugar than most jam

recipes call for, so her jams aren’t as sweet as commercial preserves and they taste more intensely of fruit. The jams are ‘soft set’, and she works with the fruit’s natural pectin rather than introducing commercial pectin – or any other additives for

that matter. You can’t buy Vicky’s jams in shops, but she will mail them out to Jamsmith members anywhere in the UK. Members can buy up to three months’ membership at a time – visit Vicky’s website for full details. AUTUMN 2013 | Dales Life |


Keeping It Local Old Sleningford Preserves North Stainley, Ripon

If you happen to live near Old Sleningford Farm in North Stainley then you are privileged to have an exclusive supply of delicious jams, chutneys, cordials and cider on your doorstep. As with many preserve makers, it was a glut of fruit and vegetables, both cultivated and wild, that encouraged Rachel Benson to start experimenting in her farmhouse kitchen. Rachel is a firm believer in keeping 44

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things local, and she wanted her products to go direct to local buyers. With this in mind, Old Sleningford Preserves was set up as a Community Supported Agriculture scheme. Local members support the farm and share in the rewards: the delicious goodies Rachel lovingly creates. Every month, members of the scheme receive a jar of something sweet (a jam, compote or curd, for example), a jar or bottle of something savoury (such as a relish, sauce or chutney), and a bottle of something to drink (like elderflower cordial, apple juice or cider). They also have the opportunity to get involved in

events and activities on the farm. These include joining in with the harvest, meeting fellow members and discovering how Rachel’s preserves are made and how her ingredients are grown or foraged. Rachel is delighted to have this direct relationship with buyers in her local community, and the fact that she isn’t obliged to supply wholesalers or retailers gives her the freedom to develop exciting and unusual recipes, and to encourage her clientele to try products that are a little out of the ordinary. If you live near North Stainley and want to get involved, visit the Old Sleningford Preserves website or call Rachel on 01765 635202.

“As with many preserve makers, it was a glut of fruit and vegetables, both cultivated and wild, that encouraged Rachel Benson to start experimenting in her farmhouse kitchen�

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“…their damson cheese has received plaudits from Rick Stein and other eminent foodies”


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Damson Delight The Garden House Reeth, Richmond

Jane and Ray Davies of The Garden House in Reeth make a very special product, one that many people nowadays won’t have heard of: damson cheese. Damson cheese is a traditional English country preserve made with damsons and sugar. It’s so dense and even-textured that you can slice it. The Victorians served it as a festive dessert, spiked with almonds and doused with Port — add a dollop of cream for extra luxury! Its fruity sweetness is balanced by an astringent tang, making it an ideal companion for game or cheeses. Jane and Ray are ceramicists by training. When they moved to The Garden House and found themselves in charge of an orchard packed with damson trees, they

cast around for ideas on how to use up the fruit. The chance find of a recipe for damson cheese gave them the answer. And they have clearly mastered the technique; their damson cheese has received plaudits from Rick Stein and other eminent foodies, and won them a Waitrose Small Producers award. Jane and Ray harvest the damsons in September, freeze them and turn them into damson cheese in batches over winter. They set

the cheese in their own conical stoneware pots. It keeps for ages, and if you want to serve it in true Victorian fashion you can simply turn it out of the pot onto a dish. You can buy Jane and Ray’s damson cheese from The Garden House shop in Anvil Square in Reeth, where you can also browse their pottery and other local crafts. It’s open from April through to Mid-December – check their website for details. AUTUMN 2013 | Dales Life |



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AUTUMN 2013 | Dales Life |




We catch up with innovative soup supremo Belinda Williams.

It’s always good to see a past colleague doing well, and former Dales Life cookery columnist Belinda Williams – for many years a mover and shaker on the Yorkshire culinary scene – is making an even bigger splash this year. Belinda is one of those people who seem determined to get the most out of life, and she is certainly keeping plenty of plates spinning at the moment. In October she publishes her first recipe book, and a week or two later she is launching her own ‘up close and personal’ cookery school – and that’s on top of all the work she does for her two businesses, Yorkshire Provender and The Yorkshire Party Company.

Party Time Belinda grew up in Wensleydale, just outside Masham. “My parents raised beef cattle, sheep, pigs and poultry,” she says, “and of course we always had masses of fruit and vegetables from our kitchen garden. Even as a toddler I would be up on a stool in the kitchen, cooking with my mother.” By the age of 15 Belinda had worked her way through the whole of the iconic Cordon Bleu cookery course. A couple of years later she was living in London, catering for the rich and famous. She met her husband Terry while she was on a trip to Australia, expanding her culinary horizons. Back in England, the couple turned their attention to putting The Foresters Arms in Coverdale on the culinary map. Following another spell in Australia, Belinda and Terry returned to the UK and set up the The Yorkshire Party Company in 1996. It has been providing top-of-the-range catering services for weddings, private celebrations and other events ever since, often working in partnership with stunning local venues like Newby Hall and Duncombe Park.


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Keeping it Fresh Not content to rest on their laurels, Belinda and Terry embarked on another exciting venture, Yorkshire Provender, in 2007. Their belief that there was a gap in the market for top quality, fresh soups showcasing the best of British ingredients proved correct, and now you can find Yorkshire Provender’s award-winning soups everywhere from small independent delicatessens to nationwide outlets like Waitrose and Sainsbury's. How have they managed to find a niche in such a competitive marketplace? “Unlike the big manufacturers, we make our soups using just the same techniques you would use in your own kitchen,” says Belinda. “We have a small team of talented chefs, and we source our ingredients from producers here in Yorkshire wherever possible. We’re determined never to compromise on quality or lose our integrity. Large manufacturers will use gums, thickeners and starches to bulk out their soups and create the right mouth feel. For us, that’s out of the question.” “The soup in the Yorkshire Provender range that I’m most proud of? Probably it’s our fresh beetroot soup with parsnip, horseradish and ginger. I don’t think it’s an exaggeration to say that it changed the face of fresh soup retailing. It’s our best seller, and it has been widely copied – but then imitation is the sincerest form of flattery.”

my skills, and I’m aiming to fill that gap for a new generation of cooks. I think things are especially difficult for today’s young people. My mother cooked for the family, and she in turn taught me. Nowadays, though, many youngsters don’t have the opportunity to learn to cook at home.” “I’ll be teaching small groups, and the courses will culminate in the students going into a private home and making dinner. They will deal with everything – not just the work in the kitchen, but all those extra details such as setting tables and serving wine and canapés. There’s also the potential for them to cook alongside my team of chefs and get a feel for working in a commercial environment. At the end of the course, I want students to feel confident with food and be able to use their knowledge as a passport for life, just as I did.” For information on Belinda’s cookery courses or The Yorkshire Party Company, call 01765 641920. Find out more about Belinda and Terry’s ventures online at and

On Course As well as expressing her passion for good food in her new book, Belinda has decided to share her wisdom in another, more direct way: a series of cookery courses. Participants will join her in her kitchen at home in Newton-le-Willows. “This is something I’ve wanted to do for a long time,” she explains. “It’s aimed at young adults keen to develop their cookery skills to cook in private households and perhaps thereby finance their travels – which, of course, is how I began my career.” “I was once a frustrated budding chef, desperate to find a course to help me to refine

AUTUMN 2013 | Dales Life |


GOING BY THE BOOK Delicious Soups by Belinda Williams with photography by Steve Painter Ryland Peters & Small Hardback, RRP £16.99 Soup is probably one of the most widely cooked dishes — every culture has one or two special broths of its own — and it’s certainly one of the most varied. From piping hot, stick-to-the-ribs winter fare to sophisticated chilled summer consommés, there’s a soup for every season and every occasion. For her publishing debut, Belinda has used her globetrotting experience, discriminating palate and wide-ranging culinary imagination to produce a collection of recipes that capture the range and versatility of this kitchen staple. Whether you fancy a meaty broth for chilly-day comfort or a luscious bisque for a stylish dinner party, you’ll find something that ticks the box here. And there are plenty


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of inspiring combinations, including the evocatively autumnal Field Mushroom Soup with Parmesan, Thyme and Pancetta and the luscious winter warmer Parsnip and Heather Honey Soup with Vanilla and Mace. Cream of Celeriac and White Bean Soup with Toasted Hazelnuts and Truffle Oil sounds simply dreamy, as does Potato with Salted Caramel, Onion and Thyme. And if you’re a fan of international flavours you’ll be spoilt for choice, with recipes ranging from Continental Europe to Morocco, Mexico and beyond.

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Home Dining at Gorse Grove Enjoy Fine Dining at our Monksbench Table Dinner parties can be stressful, so why not relax and enjoy a unique experience, and dine in our home. At Gorse Grove we create a range of mouth watering dishes for lunch or dinner parties. All produce is sourced locally, and much of our garden produce is home grown. We have many sample menus if you are looking for inspiration, or we can tailor make a special menu just for you.

No fuss, no hassle, no washing up. Contact Alison Anderson Turnbull T 01748 823915 M 07771 650936 E


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MAKING IT Showcasing regional talent

o t u c S Equi

Equestrian & Fashion LEATHER


t’s only two short years since Miri Ringrose set up her company, Equi-Scuto, in Burton Leonard near Harrogate, but already it is developing an enviable reputation for luxurious bespoke leather handbags and topnotch equestrian and farriers’ goods. It all started when Miri – who used to run a local horse training yard – found herself reflecting on the fact that affordable, easyto-maintain equestrian boots were virtually impossible to come by. She decided to set about making her own, using high quality

waterproof leather and incorporating TProhex flexible body armour technology to provide protection against knocks and traumas. It wasn’t long before it struck Miri that the same technical skills and premium materials could also be used to create handbags. And not throwaway, last-fora-season, fashion gimmicks, but highly distinctive, top-quality products whose classic good looks would stand the test of time and whose build quality would mean they would last virtually indefinitely.

AUTUMN 2013 | Dales Life |


Miri quickly turned her vision into reality, and now Equi-Scuto offers a bespoke service for customers wanting a unique handbag in their own choice of style, colour and materials. She has also designed a range of bags, each of which can be made in a variety of cleverly contrasting colour combinations. All are crafted in luxurious, water-resistant leather. In fact they represent pretty much the Holy Grail of handbags – super-stylish but immensely practical accessories that will simply wipe clean. The range consists of four models. The Fountains is a compact day bag with a foldover front. The Allerton is a classic tote bag with leather handles, and is the ideal size to hold an iPad. The Jervaulx is a stylish bag that can be used for either work or leisure, and is capable of accommodating one of the new ‘ultrabook’ computers such as the MacBook Air. The range is completed by the Studley, which is the perfect size for a full-blown laptop – and plenty more besides. And here’s a clever touch: it incorporates a shock-absorbing base that will give your computer the extra protection it needs during a hectic working day.

Equito Scu

These bags may combine high style and technical sophistication, but all are made in Yorkshire by talented craftspeople in Burton Leonard and nearby villages. Equi-Scuto isn’t just helping put North Yorkshire on the fashion map, but also bringing welcome employment opportunities to the local community.

Equi-Scuto Littlecroft Barn, Burton Leonard, Harrogate, North Yorkshire, HG3 3RW. For more information call 01765 676738 or visit


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Experience the difference Bose technologies make. *The Bose Solo® TV sound system is designed for TVs with bases that are no wider than 51cm and no deeper than 26cm. Most TVs up to 32” (81cm) and many 42” (101 – 106 cm) TVs meet these requirements.

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Solo TV sound system to dramatically improve the audio quality of everything you watch on TV. Hear the Solo TV sound system for yourself and discover how Bose can reveal the sound details that your flat-panel TV can not.

AUTUMN 2013 | Dales Life |


Wear It “A lot of people see buying jewellery as an investment,” says Sarah Hardy, jewellery specialist at Tennants auctioneers. “And of course it can be, especially if you buy at auction rather than at retail prices. “Buying jewellery shouldn’t be all about investment, though. Why not stop worrying about whether your purchases will pay you back and look for something you’ll enjoy wearing, and that you won’t have to lock away in a bank vault. You’ll find a wide range of stylish, wearable pieces at surprisingly modest prices.” To illustrate her point, Sarah has picked out eight lots from the Jewellery, Watches and Silver Sale taking place at Tennants’ Leyburn auction house on 7th December.


ou would have to be hard-hearted indeed not to smile at this cheerful

brooch, modelled as a cutely gawky chick. It is set with round brilliant cut diamonds and has a ruby for an eye. “I would imagine this was made on the Continent somewhen between 1980 and 2000,” explains Sarah. “I’ve put an estimate on it of £150 to £200, and for that price you’re getting a lot for your money: nearly three-quarters of a carat of good quality diamonds, and a very decent quantity of what is probably 14 carat gold. It’s a thoroughly charming piece, and I can’t help feeling that it is destined to end up as someone’s Christmas present!”


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Out There’s no shortage of chic but very affordable jewellery up for auction, says Tennants expert Sarah Hardy. Since the new film version of The Great Gatsby was released, Sarah frequently gets asked whether the stir it has created has pushed up the value of early 20th century jewellery. The answer, it seems, is no. “Prices for Art Deco and Art Nouveau pieces have been strong for some time now, and the film hasn’t really made much difference. But if you want Gatsby style without paying the earth, this plique-à-jour pendant certainly looks the part, even though the stone is a synthetic one. It’s made in silver, with a houndstooth pearl suspended from the base. My guess is that it was made in Germany circa 1910, and I would expect it to fetch £100 to £150.”

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tems of jewellery featuring a sequence of stones sometimes ‘spell out’ a name or a sentiment. “Unfortunately that’s not the case with this delicate gemstone necklace”, says Sarah. “But it’s a charming piece nonetheless, with plenty to enjoy in it. There

are several kinds of gems, including garnet, aquamarine, tourmaline, cultured pearl and turquoise, all of them hanging from a delicate strand of seed pearls. The stones are cut and presented in different ways, making the whole piece interestingly varied. My auction estimate for this is £100 to £150, which is not very expensive when you work out the value of each gemstone individually.” Sarah agrees that this gold and diamond ring – size N½ – might not be to everyone’s taste, but it there’s no doubting that makes a statement. “It was made in 1966 by Charles de Temple, an iconic avant-garde designer of the time, and it is typical of his work. With its yellow and white gold, elaborate texture reminiscent of tree bark and collet-mounted diamonds, it’s an unusual piece. Whilst rings like this aren’t necessarily one offs, they will have been made in fairly limited quantities. Yellow metal has had something of a resurgence in popularity recently, and this ring carries an auction estimate of £400 to £600.” There are some names that add a premium to any piece, and when it comes to silverware, Georg Jensen is one of them. Jensen opened his silversmith’s shop in Copenhagen in 1904, and the firm he founded continues to this day. “Jensen silverware is always substantial,” says Sarah, “and it can make other pieces seem flimsy by comparison. Many Jensen items found in this country carry import hallmarks. Not this pair of stud earrings, though, so we aren’t sure exactly when they were made. With their simple heart-and-leaf motif they have an understated elegance, and I am expecting them to fetch from £80 to £100 at auction.” David Andersen is a Norwegian jewellery firm established in 1876, and over the years it has employed a variety of designers. “Many David Andersen pieces are made in enamelled gilt silver, as in the case of these two lovely bracelets,” says Sarah. “With their delicate blue hearts and white flowers they have an appealing simplicity. David Andersen is popular at the moment, but I have put a fairly low estimate of £80 to £120 on them, the reason being that they are rather short, almost child-sized. Normally a bracelet would measure around 20cm, but these are a mere 15cm. If they were larger they would almost certainly fetch twice the amount.”


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very man needs at least one decent pair of cuff links. This pair is in an attractive combination of sapphire and amethyst, and would be a good choice for anyone in search of a gift for a gentleman friend. There’s

no great age to them – in fact they were almost undoubtedly made this century – but by the same token their simple, unfussy design is very much in line with contemporary taste. Ladies may be interested to know that according to the lore of gemstones, amethyst ensures devotion and – when used in a man’s cufflinks – supposedly prevents drunkenness. With such useful qualities, an auction estimate of £150 to £200 seems eminently reasonable.” This chunky ring is an unusual piece,” says Sarah. “It carries an auction estimate of £500 to £600, which gives you a substantial amount of emerald, diamond and gold for your money. The emeralds are well matched and nicely cut. Like the four baguette cut diamonds, they are mounted in collet settings. The continuous border of round brilliant cut diamonds is set lower, and provides extra interest. The style has a lot in common with 1960s pieces, but I believe that it was made in the 1980s. This kind of item isn’t particularly fashionable at the moment, hence the moderate estimate. But on the right finger – size N – it will look stunning.”


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Sissonsi Gallery I MOORCROFT

perhaps the best in Yorkshire !

Sat. 19th October: 12-3 Visit to Helmsley by Moorcroft’s Senior Designer

Rachel Bishop

Book Signing and launch of Legacy II collection FREE ‘Behind the Glaze’ book with any Limited Edition

01439 771385

Our web site is very user-friendly 23 Market Place, Helmsley, York email:

Photo © W Moorcroft plc

Do come or give us a ring

The Stables ART S TUD IO


See it — Make it — Love it One day and half day art & craft courses CERAMICS PASTELS PRINT-MAKING DRAWING & PAINTING MOSAICS BEAUTY PRODUCTS FELT-MAKING PAPER CUTTING AND MUCH MORE Half-term activities for children For a full list of courses & events contact Sue Orrey-Godden 01677 470690 or why not pop in ‘The Stables’ ,Bruce Arms, West Tanfield HG4 5JJ.

From Yorkshire to London for £65,600 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 or to make an appointment for a free verbal auction valuation please contact 0113 234 5755 Francis Newton Souza (India, 1924-2002) Portrait of John Coplans. Consigned locally and sold in our Islamic & Indian Art Sale in London for £65,600. International Auctioneers and Valuers

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H o t el • R e s t a u r a n t • B a r The changing of seasons in the Yorkshire Dales is the perfect time to visit Yorebridge House, nestled in the heart of Wensleydale, offering the rare combination of a luxurious boutique hotel with fine dining in an informal atmosphere with a welcoming roaring fire and beautiful views across the Dales Why not plan a trip to help celebrate the festive season in style with either colleagues or friends with our Christmas Party Menu or with your family on Christmas Day? We are open every day of the week* so you are welcome to drop in for a coffee, a sandwich or a relaxing drink. Lunch is served between 12.00pm and 2.00pm. Dinner is served between 7.00pm and 9.00pm. Sunday Lunch is available every Sunday from 12.00pm until 2.00pm. Please contact us on 01969 652060 to make a reservation or enquire about our Christmas Menu’s *Subject to weddings

01969 652060 • • Yorebridge House, Bainbridge, Leyburn, Wensleydale, North Yorkshire DL8 3EE

The Countryman’s Inn Hotel, Rooms, Traditional Bar and Restaurant Our AA award winning restaurant offers a tempting menu, using a variety of fresh local and some home-grown produce, Our 3 Star Inn has recently been awarded AA Gold Stars for 2013, and rated 4.5/5 on Tripadvisor. We have four modern en-suite rooms, all refurbished which make an ideal base to explore the beautiful Yorkshire Dales. We serve Cask Marque CAMRA LocAles. Christmas menu’s now available.

The Countryman’s Inn … a warm welcome in traditional surroundings

The Countryman’s Inn, Hunton, Bedale, N Yorks DL8 1PY 01677 450554


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Queens Head Finghall Christmas 2013 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 01677 450259

Christmas Shopping Evening

Stone House Hotel

Wed Nov 13th from 5pm to 8pm

The Country House Hotel overlooking magnificent Wensleydale Mulled wine and mince pies 20% off selected gifts, Christmas cards and Christmas decorations

∙ Market Place, Askrigg ∙ ∙ ∙ ∙ 01969 650076 ∙

Open daily for: Coffee & Fresh Baking Light lunches served 12-2pm Delicious Table D'Hote Dinner Menu 6.30-8.30pm Christmas menus now available

Tel : (01969) 667571 Sedbusk, near Hawes, Wensleydale AUTUMN 2013 | Dales Life |



Claudia Blake visits The Burgoyne Hotel in Reeth


’m not fond of crowds, so Reeth is the kind of place I tend to avoid on sunny summer weekends. On an early autumn evening, though, when there aren’t hordes of folk in boots and anoraks dawdling in front of the scenery, you can appreciate why it pulls in so many visitors. The village itself is a gem, and the panorama of encircling hills is to die for. There’s no shortage of places to eat in Reeth, but I don’t imagine anyone’s dining room boasts a finer view than that from The Burgoyne Hotel. The Burgoyne is perched on a sudden rise at the north side of Reeth’s spacious village green. From it you can look out over the rows of picturesque buildings to the south, and beyond them to the steep heather moorlands that divide Swaledale from Wensleydale.


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The Burgoyne itself is a building with something of a split personality. Outside it has a wide, predominantly Georgian frontage, behind which, downstairs at least, are some striking 1920s’ interiors – wood-panelled archways, imposing stone fireplaces, the whole shebang. It has been sympathetically furnished and decorated, with masses of sumptuous fabrics and comfy sofas that positively beg you to sink into them. Dinner comes at a fixed price of £40 per head for four courses. The starter, main and dessert sections of the menu each offer half

a dozen choices. By and large these were precisely the kind of cosy British fare you would expect from a Yorkshire country house hotel, with a firm emphasis on local produce and the promise of just enough contemporary twists to pique one’s interest. We received a very warm welcome, and service throughout the evening was exceptional – cheery, thoughtful and informative. It’s always nice to feel that you’re being looked after, and the staff at The Burgoyne certainly give the impression that nothing would be too much trouble.

AUTUMN 2013 | Dales Life |


Our table was simply but elegantly furnished, and our starters arrived – equally well presented – on classic large white crockery. And rightly so. So many trendy eateries these days are trying to tart up their offerings by presenting them on slates or boards, and frankly I’m getting fed up with it. There’s a reason that the humble plate has stood the test of time: its upturned edges prevent your food skittering off onto the floor, something that slates and the like manifestly do not. My starter was mushroom and aubergine fritters with tartare sauce. A straightforward dish, but immaculately executed. How you make batter so thin, crisp and tasty is a mystery to me. The recipe is the kind of thing it might be worth selling your soul to the Devil to get hold of. Piers chose a salad of avocado, smoked eel and Parmesan shavings with horseradish sauce, and a very pleasant combination it was too. Horseradish sauce is potent stuff, and there was enough of it – in a separate vessel, thankfully – to blow the heads off an entire troupe of Morris dancers. Piers, very sensibly, refrained from attempting to eat it all. The different components of the dish wouldn’t have immediately struck me as natural partners, but in fact they sat together surprisingly well. Delicious. A bowl of piping hot soup provided a brief interlude before we moved on to mains. My main was plaice and smoked salmon, rolled into a compact bundle and served with a hollandaise sauce. All very nicely cooked – and it came with a pleasant variety of accompanying vegetables – but I wondered if Chef might have been wrong-

For further information about The Burgoyne Hotel call 01748 884292 or visit

What to expect

The bottom line

Ideal for

Country house hotel with oodles of period charm and splendid views.

Four course dinner menu, £40 per person. Wines from around £18 per bottle, or buy it by the glass.

A cosy weekend in the heart of the Dales – they have eight lovely rooms.

High points

You can book Sunday lunches or afternoon teas at The Burgoyne, check their website for details.

Ambience Agatha Christie house party, but without all those tiresome murders.


footed by a particularly salty batch of smoked salmon, because the fish parcel was rather too salty for my taste. Piers’ main was Gressingham duck breast on apple mash, served with an orange liqueur sauce. As a fatty meat, duck is always lifted by a dash of fruit, and adding apple to the mash was an appropriately autumnal way of upping the fruit factor. I felt, though, that the orange liqueur sauce was rather more inclined to jammy sweetness than to fruitiness, a sweetness in which the savoury tones of the duck were in serious danger of getting lost. After three filling courses, a light dessert was all I could sensibly aspire to fit in, so I bravely ignored the tempting possibility of chocolatey indulgences in favour of fresh pineapple, strawberries and blueberries steeped in cherry brandy. Just the ticket: light, bright fruit set against a naughtily alcoholic backdrop. For his part, Piers tucked into a lovely cream-andlemony meringue with raspberries – a shade more indulgent than my choice, perhaps, but it evidently slipped down very easily. With so many plump and inviting chairs on hand, it was tempting to linger over coffee in one of the hotel’s lounges, soaking up the atmosphere. Unfortunately, though, there was an early start in prospect the next morning. Reluctantly we had to abandon The Burgoyne’s nostalgic tranquility and face up to the chilly night, and the winding trip back down Swaledale.

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Friendly, helpful service that proves there are still places where the customer is king.

Day break

A delightful 18th century coaching inn located in the picture-postcard village of Romaldkirk near Barnard Castle offering great accommodation, food and hospitality.

Autumn Weekender Break

November & December Offer

A two night break available on a Friday, Saturday or Sunday during September & October to include:

Available for any 2 nights from 1st November until 21st December to include:

• • • •

• • • • •

Accommodation in a Superior room English breakfast daily Four-course a la carte dinner each evening Complimentary tea/coffee and scones on an afternoon of your choice

£99 per person per night (based on two sharing and a two night min.)

Accommodation in a double or twin room Full English breakfast daily A four-course a la carte dinner each evening A complimentary upgrade (subject to availability) Optional FREE 3rd NIGHT*

£89 per person per night in November and £79 pppn in December (based on two sharing for a min. two night stay) *To qualify for the free 3rd night you must buy dinner (charged as taken) and breakfast (£12.50pp) that night.

The Rose & Crown, Romaldkirk, Teesdale, DL12 9EB Tel. (01833) 650213


The White Swan

Gilling WestCountry - Richmond Pub & Pantry

“Blending the modern with the traditional... Showcasing the regions produce, products & people” food served all day: cask ale ~ craft lager ~ fine wine 01748 825 122

Artisan - Local - Provenance - Family - Friends - Atmosphere AUTUMN 2013 | Dales Life |


Deli, Bakery and Tea Room.

Now taking Christmas bookings

Fresh bread cakes, pies and pasties baked to eat in or take away. Delicious bistro meals to take home. Gifts, cards postcards. ∙ Market Place, Askrigg ∙ ∙ ∙ ∙ 01969 650076 ∙

Tucked away on the banks of Bishopdale Beck and surrounded by rolling countryside, Hendersons is the perfect retreat for weddings, christenings, private parties, corporate events and celebrations. The restaurant and bar have recently been refurbished, and the splendid lodges are luxurious and finished to the highest standards. Whatever you have in mind, we can make your event a memorable experience. Contact For bookings and enquiries tel. (01969) 663268 Hendersons Bar and Restaurant, Westholme Estate, Aysgarth, North Yorkshire DL8 3SP 72

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To book space in the Christmas issue contact Sue Gillman Telephone: 01904 629295 Mobile: 07970 739119 email:

The White Bear Wellgarth, Masham, North Yorkshire HG4 4EN The White Bear is a 5 star inn situated in the pretty market town of Masham. We serve delicious breakfasts, lunches, afternoon teas, and dinners, all prepared using the finest local produce. Stay in one of our delightful rooms and experience a real taste of the Dales. 01765 689319 | info@ |

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

AUTUMN 2013 | Dales Life |


Campbells of Leyburn Your family run Fine Food and Wine Emporium

Herriot Country Awards 2013 - Finalists in the butcher and specialist retailer categories

Have you found the hidden gem for all your supermarket shopping yet? Campbell’s of Leyburn is located in the heart of the Dales offering a range of every day grocery items at competitive prices and a wide variety of exclusive and local products including:


with Oscar Urritia of

Cune Rioja wines

17th October 6pm start-8pm

Fresh fruit and vegetables

and Claudio Scarsi of San Silvestro wines

30th October 6pm start-8pm

Traditional butcher with award winning local meats and game

Stocks probably the best range of fine wines, spirits, champagne, sparkling wines, port, sherry and beers including local and real ales in the region. Why not call in now and give your taste buds and pocket a treat!

Delicatessen with fine products from around the world Fresh fish from Cornwall

4 Commercial Square, Leyburn, North Yorkshire DL8 5BP T: 01969 622169 E:

Campbells of Leyburn – providing exceptional products at great prices 74

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The Indulgence Collection Christmas hampers with a difference

Unique collections of the finest handmade food and drink in Yorkshire, beautifully presented in a range of contemporary gift boxes and traditional wicker hampers with our signature Provenance Cards. PURELY



Corporate enquires welcome

AUTUMN 2013 | Dales Life |


Good Pub Guide Inn of the Year 2014 Set price dinner menu now available 2 courses £23.50 or 3 courses £28.50 Please contact us for menu details. Fixed price lunch £15.50 and £18.50 also available Monday – Saturday

Tel: 01969 624273 76

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To book space in the Christmas issue contact Sue Gillman Telephone: 01904 629295 Mobile: 07970 739119 email:

Step into Swaledale Stay, Relax, Explore

Lunches served on the first Sunday of every month, open daily to non-residents for evening dining. Special occasions, Bonfire Night, Christmas parties, New Year’s Eve. Great Winter discounts on stays of two nights or more. Please see our website for details. Tel 01748 884292

Thorp Perrow~ The secret to your fairytale wedding] MALINGS LTD Best known for its stunning Arboretum, Thorp Perrow is now also the ideal setting for your dream wedding. With its elegant rooms, spectacular grounds and ornamental lakes, this stunning stately home is no longer Yorkshire’s best kept secret. In partnership with CWC Malings Thorp Perrow can offer you exquisite menus to choose from, whether it’s for an informal buffet or full silver service, we will work with you every step of the way to make sure your day is truly unforgettable. North of England wedding award winners 2012 & 2013

01748 831100 § AUTUMN 2013 | Dales Life |


This recipe for sticky onion and raisin chutney makes enough for about four 350g jars, so you’ll have leftovers long after the parfait has been polished off. No bad thing at all: it’s delicious with everything from cheese to cold cuts.


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COUNTRY KITCHEN Bring the taste of the British countryside to your table with these three fabulous recipes from The Great British Farmhouse Cookbook

Chicken liver and cider brandy parfait with sticky onion and raisin chutney SERVES 8 75g finely chopped shallots 100ml Madeira 100ml ruby port 3 tbsp Somerset cider brandy the leaves from 2 thyme sprigs 500g unsalted butter 750g fresh chicken livers, trimmed 2 small garlic cloves, crushed pinch each of freshly ground nutmeg, cloves, cinnamon and allspice salt and freshly ground black pepper small gherkins, radishes and thin slices of toast, to serve For the sticky onion and raisin chutney: 100g raisins 300ml ruby port 120ml sunflower oil 1.5kg red onions, halved and thinly sliced 100g light muscovado sugar 120ml red wine vinegar

1 For the chutney, put the raisins and port in a pan, bring to the boil, then set aside to soak. Heat the oil in a large pan, add the onions and cook slowly for 30 minutes, stirring, until soft and starting to caramelise. Add the sugar and cook for another 30 minutes, stirring occasionally, until richly browned and caramelised. Add the boozy raisins and vinegar and cook for 30 minutes until quite thick. Season with ½ teaspoon salt and some pepper and spoon into hot sterilised jars. Cover with wax discs and seal. 2 For the parfait, preheat the oven to 130° C/Gas ½. Put the shallots, Madeira, port, brandy and thyme into a small pan and simmer until syrupy and reduced by about threequarters. Leave to cool. Meanwhile, melt 350g of the butter and leave to cool slightly. 3 Put the chicken livers, garlic, shallot reduction, spices, 1½ teaspoons of salt and plenty of black pepper into a food processor and whiz for 1 minute until very smooth. With the machine still running, add the melted butter and blend for a few more seconds, then rub the mix through a fine sieve into a bowl. 4 Pour the mix into an oiled and paper-lined 23 x 9 x 8cm terrine dish or loaf tin and cover with a strip of buttered paper. Put it into a small roasting tin half-filled with boiling water, cover with foil and cook for 45 minutes or until just set. Remove from the roasting tin and leave to cool, then chill overnight. 5 The next day, gently melt the remaining butter in a small pan, then pour off the clear butter into a small jug, discarding the milky solids that remain. Pour the butter over the parfait and return to the fridge to set. To serve, lift the terrine from its dish and peel away the paper. Slice thinly and serve with the chutney, toast, gherkins and radishes. AUTUMN 2013 | Dales Life |



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As our mum always says, fat means flavour. So when shopping for a piece of beef, make sure you find one with a good marbling of fat. Your guests will repay you with clean plates.

Roast rib of beef with a mustard flour crust SERVES 8 1 onion, halved and thickly sliced 4 carrots, peeled and thickly sliced on the diagonal 1 x 2-bone 3kg rib of beef, chined but not trimmed a little sunflower oil 2 tbsp plain flour 2 tsp English mustard powder 2 tsp freshly ground black pepper salt and freshly ground black pepper For the Yorkshire puddings: 225g plain flour ½ tsp salt 4 medium free-range eggs 300ml whole milk beef dripping or lard, if necessary For the gravy: 25g plain flour 600ml good beef stock 100ml red wine if you wish, or more beef stock

Weigh your beef a the co nd ca oking lculat times e 15 mi . Allow nutes p e r 500 mediu g per m-rar e beef .

1 Preheat the oven to 230°C/Gas 8. Spread the onion and carrots over the centre of a large roasting tin. Rub the joint with a little oil, season the cut faces with salt and pepper and then score the fat in a diamond pattern with a small, sharp knife. Mix the flour, mustard, pepper and ½ teaspoon of salt together and pat the mix firmly onto the fat. Sit the joint on top of the veg and roast in the oven for 20 minutes. Lower the oven to 170C°/Gas 3 and continue to roast the beef for a further 1 hour 10 minutes. 2 Meanwhile, make the Yorkshire batter. Sift the flour and salt into a bowl, make a well in the centre, add the eggs, milk and 150ml water and beat together to make a smooth batter. Set aside for 30 minutes. 3 Transfer the beef to a board, cover with foil and leave to rest for 30 minutes. Increase the oven to 220°C/Gas 7. Pour the excess fat from the tin into a bowl and make up to 2 tablespoons with melted beef dripping or lard if necessary. Spoon ½ teaspoon of this fat into each compartment of a 12-muffin baking tray and heat in the oven until smoking hot, then remove carefully and fill each three-quarters full with the batter. Return to the oven and cook for 25-30 minutes until the Yorkshires are puffed up, crisp and golden. 4 Meanwhile, make the gravy. Place the beef tin directly over a medium heat and when it is sizzling hot, stir in the flour. Add a bit of the stock, scraping the tin’s base to release all the cooking juices, then gradually add the remaining stock and the wine if using. Bring to the boil, then simmer until reduced and well-flavoured. Strain, season to taste and keep hot. 5 Uncover the beef, pouring any excess juices from the board into the gravy. Carve into thin slices and serve with the puds and gravy.

AUTUMN 2013 | Dales Life |


If you love baked apples and custard, you’ll adore this recipe – it brings the two together beautifully. It’s one of the few recipes we’ve come across that has a set custard inside. Genius! 82

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Warm apple, honey and vanilla custard pie Serves 8-10 For the pastry: 350g plain flour 50g self-raising flour 50g cornflour large pinch salt 275g chilled butter, cut into pieces 100g golden caster sugar 3 large egg yolks, beaten together with 1 tsp vanilla bean paste and 2 tbsp cold water a little beaten egg, for sealing and brushing 2 tbsp granulated sugar, to decorate For the filling: 1.25kg dessert apples, such as Cox’s, peeled, cored and thinly sliced 2 medium free-range eggs, plus 2 extra yolks 100g clear honey 1 tbsp self-raising flour 250ml double cream 1 tsp vanilla bean paste extra cream-or custard, to serve

1 Sift the flours, cornflour and salt into a food processor, add the butter and whiz until the mix resembles fine breadcrumbs. Stir in the caster sugar and egg yolk mix and whiz briefly until it starts to stick together. Turn out onto a floured surface and knead briefly until smooth. Cut off a 325g piece, wrap it in clingfilm and set to one side. 2 Roll the remaining dough out thinly on a lightly floured surface into a 30cm disc and use to line a greased 23cm loose-bottomed flan tin, 4cm deep, leaving the edges overhanging. Chill for 20 minutes. Knead the pastry trimmings with the second piece of pastry, wrap in clingfilm and chill alongside the pastry case. Meanwhile, preheat the oven to 170°C/Gas 3. 3 Line the pastry case with foil, cover with a thin layer of baking beans and bake for 20 minutes. Remove the foil and baking beans and return to the oven for another 10 minutes until lightly golden. Leave to cool. 4 Put the sliced apples in a large mixing bowl. Whisk the eggs, yolks, honey and flour in a jug until smooth, then whisk in the cream and vanilla paste. Pour over the apples and stir together well. Spoon the lot into the pastry case, trying to make sure it’s as level as possible and slightly domed in the centre. 5 Re-knead and roll out the remaining pastry into a 25cm disc. Brush the edges with beaten egg, lift over the case and press the edges together to seal. Make a small hole in the lid’s centre, brush with egg and sprinkle with granulated sugar. Bake for about 1 ½ hours, covering with foil once nicely browned, until the apples are tender when pierced with a skewer and the custard has set. Leave to cool for 30 minutes before serving.

Recipes and photographs are from The Great British Farmhouse Cookbook by Sarah Mayor with photography by Andrew Montgomery, published in hardback by Quadrille Publishing, and available from all good booksellers, RRP £20

AUTUMN 2013 | Dales Life |


6065 Jamesons Dales Life Advert 109.5 x 145mm_Layout 1 17/04/2013 10:46 Page 1


Jamesons’ Country Store is the perfect place to shop for all your country needs. Our well stocked store contains everything for equestrian, pets, wild birds, farm livestock. We also have a wide range of country clothing from all the leading brands.

Shooting Essentials

Riding tack and clothing

Footwear and country clothing

Wild Bird, Pet and Livestock Feeds

Animal health products

Horse feeds and supplements

Household and DIY essentials

Gardening, plants and seeds

Fabulous country gifts

Foxholme Lane Mill, Masham, North Yorkshire HG4 4EL

Tel: 01765 680215

B. K. Webster Gunsmith

Specialists in gun repair & alteration since 1984

Emergency gun repairs Gunfitting

Tel: 01677 470505 West Tanfield, Ripon, HG4 5JH 84

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

s, hillwalking skill paddle sport and nordic walking Come and explore

with us!

Enjoy a day out in and around the beautiful Yorkshire Dales & Moors. From guided walks, navigation classes and canoe training to our paddle & picnic. Tel: 01677 426112

Traditional designed

shepherd’s hut This enchanting Shepherds Hut makes the perfect office, summer house, or guest accommodation. The hut is bespoke and can be finished to your own specifications. Hand-crafted using materials of the highest quality, the hut has a cedar exterior and a traditional tin roof. The cosy interior has a cedar ceiling and oak floor. The hut is fully insulated with double glazed windows, and insulation to the floor and ceiling. This traditional hut will blend in perfectly making it a wonderful addition to your garden. Viewings are welcome, for more information call

07793 388805

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?

Call us and see what we can do!

Tel: 01969 640457 Mobile: 07803 735000 E-mail: AUTUMN 2013 | Dales Life |


in October we’re eating… Turn apples into a delectable autumn ice cream with this simple but indulgent recipe from The Sandpiper Inn. Experts predict a bumper crop of apples this autumn, so get ready to make the most of the glut! According to The Royal Horticultural Society, last year’s wet autumn, followed by this year’s bitterly cold spring and gloriously warm summer have provided the perfect conditions for big, juicy fruit.


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apples Thanks to Victorian gardeners, Britain has more varieties of apple than anywhere else in the world. And a recent research project suggests that some of the older varieties could be better for us than their modern supermarket equivalents. Scientists from Unilever, Kew Gardens and Cranfield University discovered that Egremont Russet apples contain ten times more phloridzin, a health-promoting compound, than newer cultivars. With that in mind, here’s a recipe that transforms Russet apples – or any other variety – into a delicious ice cream.

Russet Apple Ice Cream and Sticky Toffee Pudding For the ice cream


250g Russet apple, or any other seasonal apple

To make the ice cream

25g sugar 75ml water 250ml milk 50ml double cream 40g sugar 3 egg yolks

For the sticky toffee pudding 150g sugar 150g flour 5g baking powder

Make stock syrup with the sugar and water. Dice the apple and remove pips. Cook apple with stock syrup until soft. Add the milk and double cream. Bring to the boil. Whisk the egg yolks and sugar. Add the boiling milk mixture to the egg yolks and sugar. Allow to cool. When cold, blend and strain. Churn in an ice cream machine until ready. This ice cream will keep up to one week. Remove it from the freezer 20 minutes before use to allow it to be scooped easily. To make the sticky toffee pudding Put all the ingredients into a mixer and beat for about 10 minutes, until it reaches the required consistency. Spoon the mixture into buttered and floured moulds or rings. Bake at 180ยบ for approximately 30 minutes.

5g bicarbonate of soda 50g butter 2 eggs 150ml boiling water 150g stoneless dried dates

About The Sandpiper Inn The Sandpiper Inn in Leyburn Market Place is a charming traditional free house with a cosy bar, a spacious restaurant and two tasteful boutique-style en suite double bedrooms. Chef-patron Jonathan Harrison and his wife Janine took charge in 1999, and since then they have won many accolades for their imaginative food. For more information about The Sandpiper Inn call 01969 622206 or visit

AUTUMN 2013 | Dales Life |


in October we’re eating… Mushrooms and creamy blue cheese make a perfect match in this tempting recipe from The Wensleydale Creamery. Whether you buy them from a local market or forage for them on one of our region’s many ‘fungal forays’, fresh mushrooms make a tasty autumn treat. For health-conscious diners, mushrooms are a dream come true. Low in fat, carbohydrate, calories and salt, they are packed with vitamins and essential minerals.


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mushrooms Nutritional content varies according to species, but most are excellent sources of vitamin B, and often vitamin D too. They can also provide us with selenium, copper and potassium. Many kinds of mushrooms can be eaten raw, but panfrying will usually bring out the best in them. Many classic recipes partner mushrooms with cheese, nuts, onions or tarragon, but for a quick and easy flavour fix simply fry them in butter and serve on wholemeal toast.

Mushroom and Blue Cheese Risotto INGREDIENTS


a good knob of butter

Heat the butter and 1 tbsp of the oil in a pan. Add the mushrooms and pan-fry until golden. Remove and set aside. Add the remaining oil to the pan and soften the shallots and garlic over a low heat for 5 minutes. Stir in the rice and toast for a couple of minutes until opaque, then add the wine and sizzle until it is absorbed. Gradually add the hot stock to the pan, a ladleful at a time, waiting until each ladleful has been absorbed by the rice before adding another. After 20 minutes or so the rice should be cooked al dente. Remove from the heat, stir through the cream and season well with salt and cracked black pepper. Fold through the mushrooms, blue cheese and parsley, then divide among plates and serve.

2 tbsp olive oil 250g mixed mushrooms, sliced 3 shallots, finely diced 1 fat garlic clove, finely diced 350g risotto rice 200ml white wine 800ml vegetable stock, hot 150ml double cream 80g Wensleydale Blue cheese, cubed small handful fresh parsley leaves, roughly chopped

Chef’s Tip: Chill any leftover risotto overnight, then roll into walnutsize balls and deep fry until golden and crisp.

About The Wensleydale Creamery The Wensleydale Creamery in Hawes is famous the world over as the home of genuine Wensleydale cheese, continuing a tradition of cheese-making in Wensleydale that dates back nearly a thousand years. Their luscious cheeses are hand made, using milk from cows that graze the Dale’s flower-rich pastures. For information about The Wensleydale Creamery – and more inspirational cheese recipes – visit

AUTUMN 2013 | Dales Life |


Wild mushrooms vary dramatically in flavour depending on the variety. Any good edible wild mushrooms you can get your hands on will work perfectly well here. 90

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season’s eatings

Three delicious recipes celebrating the best of autumn produce

Wild Mushroom and Spelt Pressed Terrine

with Spinach and Rainbow Chard SERVES 6-8 300g pearled spelt a sprig of rosemary 2 sprigs of thyme 400ml vegetable stock 200g mixed spinach and rainbow chard, preferably with large leaves 50g salted butter 300g wild mushrooms, such as blue foot, hedgehog fungus, sheep’s foot, penny bun, russula or slippery jacks (or button or brown mushrooms), cut into slices 1 cm thick 3 medium egg yolks 1½ tsp Dijon mustard 1½ tsp vintage cider vinegar, such as Ostler’s rapeseed oil, for brushing fine sea salt

Put the spelt into a saucepan with the rosemary and thyme, add the vegetable stock and 550ml water and bring to the boil. Cover the pan, reduce heat and cook for 1–1½ hours, until the spelt is tender but retains a little bite. All the liquid should be absorbed. Meanwhile, boil a large pan of water, adding 3 tablespoons of salt. Fill a bowl with cold water and ice and set aside. Separate the stalks and leaves of the spinach and chard, keeping the leaves whole. Chop the stalks into 3cm pieces. Add the leaves to the boiling water and blanch for 30-45 seconds, remove with a slotted spoon and transfer straight to the ice bath, to retain vibrant colour. Stir the leaves to chill them quickly, remove a few at a time and squeeze out moisture. Blanch the stalks in the rapidly boiling water for 1–1½ minutes. Transfer them to the ice bath and stir to chill rapidly. Drain and pat dry with kitchen paper. Separate out the large and small spinach and chard leaves, then place them all in the fridge until required.

Melt the butter in a saucepan, add the mushrooms and a pinch of salt and cook over a medium heat for 5–10 minutes, until the mushrooms have softened. Set aside, retaining any liquid. Once the spelt is done, pick out the herbs and discard. Put the spelt and mushrooms into a blender or food processor with the egg yolks, mustard, vinegar and some salt. Pulse until thoroughly mixed and season as required. Continue to pulse until the mixture has a fairly coarse texture. The majority of spelt grains should have broken down into a paste. Check the seasoning. Lightly brush an 800g terrine dish or loaf tin with rapeseed oil and line it with cling film. Gently coax the cling film into the corners of the terrine, making sure not to tear it and fill the terrine with water. Manipulate the cling film to remove any air bubbles that may appear underneath, pour out the water and carefully dry the inside. Drape the larger spinach and chard leaves down one side of the terrine, making sure there are no gaps, with the tip of each leaf reaching the centre of the dish. Any excess leaf should overhang the edge of the terrine. Repeat on the other side and the ends. If any terrine is visible through the leaves, then patch using smaller leaves until completely covered. Decant half the spelt and mushroom mixture into the terrine and press down until it is completely level and fills all four corners. Layer the spinach and chard stalks lengthways, end to end, on top of the spelt mix, so that they completely cover it. Add a second layer of different coloured stalks, if you wish. Cover with the remaining spelt mix to the top of the terrine. Layer some smaller spinach or chard leaves over it, then fold over the overhanging leaves, so that the spelt mix is completely wrapped in the spinach and chard leaves. Refrigerate for at least two hours. Turn out the terrine, peel off the cling film, cut into slices and place them on serving plates. Cover with cling film and leave to come to room temperature for 30 minutes before serving. It’s great with bread, chutney and a few salad leaves. AUTUMN 2013 | Dales Life |



| Dales Life | AUTUMN 2013

Roast Partridge with Bread and Cheese The mix of flavours and textures in this recipe might appear overcomplicated but the result is tremendous. The plump bird sits on bread sauce, fragrant with gentle hints of clove. SERVES 4 4 partridges a drizzle of rapeseed oil 4 bay leaves 4 slices of sourdough bread 100g Ogleshield Cheese, or other raclette-style cheese of the highest order, finely shaved hawthorn jelly, for brushing zest of 1 blood orange (or ordinary orange) fondant pink fir potatoes, to serve sea salt and black pepper for the brining solution: 1.5 litres water 90g sea salt 2 tbsp juniper berries 4 cloves 2 tsp coriander seeds 1 tsp black peppercorns For the bread sauce: 300ml milk 2 tbsp double cream 60g yellow onion, roughly chopped 2 good pinches of ground cloves 1 bay leaf ½ tsp English mustard ½ tsp salt

Put all the ingredients for the brine in a pan and bring to the boil, stirring to dissolve the salt. Leave to cool and then chill. Place the partridges in the chilled brining solution, making sure they are completely submerged, and leave them in the fridge for 1¼ hours. Drain the birds and discard the brine. Pat them dry on kitchen paper and set aside. (While we are on the subject of chilling, the vermouth ought to be in the fridge by now.) To make the bread sauce, put all the ingredients except the bread in a saucepan and bring to a simmer. Cook gently for 10–15 minutes, until the onion is completely soft. Remove the bay leaf, transfer the mixture to a blender and blitz until the onion is fully incorporated into the milk. Add the bread and allow it to soak for a couple of minutes before blitzing until smooth. Taste and add more seasoning if necessary. For a very smooth bread sauce, pass it through a fine sieve, gently pressing with the back of a small ladle. Keep warm until ready to serve. Heat the oven to 200°C/Gas Mark 6. Lightly coat the partridges in oil, then season with salt and pepper. Place a bay leaf in the cavity of each bird and put them on a baking tray, resting each one on a slice of the bread. Roast in the oven for 12–15 minutes, until lightly coloured – they should still be pink inside. Brush a light glaze of hawthorn jelly over the birds and return them to the oven for 3 minutes. Leave the birds to rest in a warm place for 10 minutes before serving. For the cavolo nero, heat a frying pan and add a film of oil. Add the greens and season with fine sea salt. Cook over a medium-high heat, tossing regularly to prevent scorching, until the leaves start to wilt. Add the cider vinegar and cook briefly until evaporated. Remove the greens from the pan and set aside.

To assemble the dish, spoon some bread sauce on to each serving plate. Flake over shavings of the Ogleshield; they will melt as they land on the sauce. Place For the cavolo nero: the birds on top, then add the cavolo nero, along with dollops of hawthorn jelly. 200g cavolo nero (or red kale), roughly chopped Scatter over the orange zest and serve with the fondant potatoes. Admire your a drizzle of rapeseed oil dinner for no longer than it takes to pour the vermouth tableside. 75g stale bread, cut into 2.5cm cubes

1 tbsp cider vinegar

AUTUMN 2013 | Dales Life |


If you loved baked apples and custard, you’ll adore this recipe – it brings the two together beautifully. It’s one of the few recipes we’ve come across that has a set custard inside. Genius! 94

| Dales Life | AUTUMN 2013

Almond, Pear, Cardamom and Chocolate Cake You can make this cake with a variety of fruits, but it is best with pears, especially if you can get them when they are perfectly ripe. Pears tend to be less acidic than apples and their elegant, honeyed fragrance is hard to resist. 315g salted butter, at room temperature 315g caster sugar, plus a little extra for dusting 5 free-range eggs, lightly beaten 315g ground almonds 50g gluten-free plain flour (or ordinary plain flour) 1 tbsp ground cardamom 1 ripe pear 70g dark chocolate (we use Original Beans Cru Virunga chocolate but any good 70 per cent chocolate will work)

Heat the oven to 160°C/Gas Mark 3. Line the base and sides of a 23cm springform cake tin with baking parchment. Using a freestanding electric mixer fitted with the paddle attachment, beat the butter and sugar together for 10–15 minutes, until pale and increased in volume. Gradually pour in the beaten eggs while the mixer continues to turn. Add all the dry ingredients and mix on slow until just combined. Remove the bowl from the machine and fold the mixture a few times with a spatula to ensure it is well mixed. Turn it into the tin, level the top slightly, then place in the centre of the oven and bake for 20 minutes. In the meantime, thinly slice the pear, removing the core, and break the chocolate into pieces. Remove the cake carefully from the oven. It will be liquid, with only a touch of colour. Press the chocolate pieces vertically into the mix across the entire cake. Lay the pear slices in a pattern of your choosing on top. Dust them with a little caster sugar to aid caramelisation and then gently return the cake to the oven. Cook for 40 minutes longer, turning the cake around half way through to ensure it bakes evenly. If you have a digital probe, a good way to ensure that the cake is done to perfection is to check the temperature in the centre; it should be 94°C. Otherwise, insert a skewer and check that it comes out clean. Leave the cake to cool for at least 20 minutes before serving.

Recipes and photographs are from The Ethicurean Cookbook, published in hardback by Ebury Press, and available from all good booksellers, RRP £25

AUTUMN 2013 | Dales Life |


The Steering Column

IMAGINE a designer look for a high street price; it just doesn’t happen – Or does it? 96

| Dales Life | AUTUMN 2013

Ian Lamming tests out the stylish new SsangYong Korando When it comes to cars, if you want upmarket Italian styling you normally have to pay a king’s ransom. Marques like Ferrari, Maserati and Alfa Romeo don’t come cheap. To own a vehicle whose design has been graced by the masterful pen strokes of automotive stylehouse Giugiaro is a blessing seldom enjoyed

by us mere mortals. Until now, that is. Korean car maker SsangYong played a blinder when it turned to Europe for its design expertise, because the Korando is a beauty. The medium-sized sports utility vehicle sector has come alive this year, with most manufacturers producing new models to capture the hearts and wallets of a discerning public ever conscious of our mercurial climate. Let’s face it, our weather is nothing if not changeable. One minute it’s tinderbox dry, the next it’s tipping down. For the past three years we have had proper winters too, with snow, ice, floods, mud, gravel and detritus aplenty, all of which we have had to negotiate in order to go about our daily lives. More of us than ever needed four wheel drives, not just to live in the countryside but often to get off estate roads where gritters feared to venture. We all needed more ground clearance to lift us clear of the deluge, and SUV sales rose accordingly, like the bow of a ship in a gale force 10. There’s no doubting the eye-appeal of the Korando’s exterior, but what about the rest of it? Lines as good as these raise expectations. Fortunately the interior lives up to them. It is smart, well appointed, highly specified and boasts a quality feel that premium brands would be proud of. It incorporates leather and tactile plastics, the seats are comfortable and supportive, and there’s a feeling of space, both in the front and back. A high-set driving position offers a commanding all-round view, giving the driver the confidence to whip the Korando around even the tightest corners.

AUTUMN 2013 | Dales Life |


Of course a successful SUV doesn’t just need to look good, it needs to perform. It has to be as fluffy as a hatchback around town, handle the country twists and turns with aplomb, and cruise the straight-and-narrow like a limo. It needs to be peppy, refined and economical. It’s a big ask, but the Korando hits the mark in every area. Endearing and impressive in equal measure is its 2.0 diesel engine. It is just so strong. It’s 173BHP if you want to get technical; if you don’t, just step on the accelerator and feel the power kick in. It makes the Korando a spirited ride and gives it excellent pulling power — great for the trailer, boat, or caravan. The Korando is also all-wheel-drive, which sanctions off-piste forays, and there is an electronic diff-lock that allows all four wheels to pull together when the going gets really sticky. The test car came with a brilliant


automatic gearbox that kept the engine right in its sweet spot, with imperceptible changes and the perfect kick-down. Cheaper cars can suffer in the quality of their ride, but there is nothing to worry about here. The long-travel suspension soaks up the bumps really well, yet there is more than enough body control to inspire the driver to make the most of the engine power while tackling the bends. In sum, it handles. If you like toys then you won’t be disappointed. There is cruise control, climate control, Bluetooth, an electric glass sunroof, rear parking sensors and all manner of safety devices including airbags galore, ABS brakes and an electronic stability programme. Italian looks, Korean build quality and an affordable price — the Korando has it all, and thoroughly deserves to wear its designer label with pride.

SsangYong Korando EX

Engine:����������������������������������������������� 2.0 turbo diesel Power: ���������������������������������������������������������������� 173BHP 0-62mph: ������������������������������������������������������� 10.4 secs Top speed: ������������������������������������������������������ 116mph Combined miles per gallon: ������������������������� 37.7 Transmission: ��������������������������������� six speed auto Insurance: �������������������������������� 19 CO2 g/km: 199 Price: �������������������������������������������������������������������� £22,995 Where to buy:������������������������������������� Leisure World Motors, Catterick Bridge, Richmond, DL10 7JB 01748 818391


| Dales Life | AUTUMN 2013

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



01 423 5 2 4 4 7 0

01969 623020

E. W.

Achieving excellence in all aspects of bespoke joinery; from period internal joinery to the latest energy efficient external windows & doors made from sustainable timber.

AUTUMN 2013 | Dales Life |





Enjoy the Wensleydale Experience at our Visitor Centre

• Discover the Wensleydale story in our newly refurbished museum, where you can also see cheese-making demonstrations along with cheese tasting and butter-making in our NEW demonstration area. • Watch the cheese being made in our dairy from the cheese-making viewing gallery. • Indulge in our famous cheese shop. • Shop till you drop in our gift shop. • Restaurant and coffee shop.

Open all year, 7 days a week

2 1 for

cheese-making viewing & museum ticket offer! Quote DL09/13 for discount or bring this voucher with you on your next visit

See website for opening times 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 @WdaleCreamery

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Kiplin Hall


Country Seat of Founder of Maryland, USA

Sun, Mon, Tues and Wed until 30 Oct.

‘A complete gem - what a surprise!’

Gardens and Tea Room 10am – 5pm Hall 2pm – 5pm • Owned by the Calverts, Crowes, Carpenters and Talbots • Now furnished as a comfortable, Victorian home • Delightful gardens, woodland & lakeside walks • Home baking and lunches in the Tea Room

White Christmas

Beautiful fresh white, green & gold decorations throughout the Hall Fri - Sun, 29 Nov - 1 Dec and 6 - 8 Dec Also, Christmas Gift Fair Kiplin Hall, nr. Scorton, Richmond, DL10 6AT Tel: 01748 818178

Discover The Forbidden Corner

A unique labyrinth of tunnels, chambers, follies and surprises created in a four-acre garden in the heart of the Yorkshire Dales. This was the brainchild of Mr C.R. Armstrong CMG 0BE, and was originally built as a private folly but due to popular demand was subsequently opened to the public. Visit this enchanting environment or take a break 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. Open every day from 28th March - 3rd November & then Sundays until Christmas Mon - Sat 12 noon until 6pm Sundays & Bank Holidays 10am until 6pm

Admission is by pre-booked tickets only. To reserve your ticket telephone 01969 640638 or visit Tupgill Park Estate, Coverham, Middleham, Leyburn DL8 4TJ AUTUMN 2013 | Dales Life | 101

DALES DIARY Events compiled by Rachel Golding

Photo ©Andrew Butler

Fountains Abbey

Fountains Abbey Ripon Telephone: 01765 608888

The Dutch chamber choir, ‘Kamerkoor Transparence’ will be performing a live show in the Abbey’s Cellarium. Their sixteenpiece group will perform music from around the world.

Fountains By Floodlight

Discover Map Reading

Saturday 12, 19 & 26 October, 5 – 9.30pm (last entry 8.30pm), half price admission. Discover Fountains Abbey in a whole new light. Enjoy a guided tour from a mysterious monk, live choral performances in the Abbey and a delicious hog roast.

Chamber Choir Performance Wednesday 16 October, 1pm, normal admission charges apply

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Wednesday 23 October, 9am – 5pm, £49pp This one day course for beginners will provide everything you need to get to grips with map reading, including how to use a compass, new outdoor skills and how to stay safe on the hills. Price includes entry onto the estate, tea/coffee in the morning, OS map and compass and course notes. Booking essential; please call Mark Reid on 01423 871750.


Yorkshire Dales Millennium Trust Telephone: 01524 251002

Stainforth Salmon Walk Thursday 24 October, 10am, suggested donation £15 A 4 mile walk around Stainforth Foss, Winskill Stones and Catrigg Force, timed to give the best chance of seeing salmon leaping at Stainforth Foss. There is the option to join other walkers for a pub lunch after the walk. Contact the Trust using the above details for more information and to book your place.

Silverclay Jewellery Workshop Sunday 17 November, 10am – 4pm, £85 + £25 for materials A course for those who have worked with silverclay before – a chance to learn a series of new techniques to decorate the surface of silverclay jewellery and create beautiful effects. Price includes homemade lunch and refreshments.

ArtisOn Masham Telephone: 01765 689637

Carve a Rocking Horse Friday 1 & Saturday 2 November, £150 + £70 for materials Work with ArtisOn’s specialist timber pack to learn carving techniques and assemble your very own half-size wooden rocking horse. With individual carving each horse is bound to have a completely unique personality! Price includes homemade lunch and refreshments.

Treasure House, Boxes and Bottles Friday 8 November, 10am – 4pm, £65 + £5 for materials Design and construct a unique and fascinating 3D display for your personal treasures and mementos – far better than keeping them at the back of a drawer! Price includes homemade lunch and refreshments.

Silverclay Jewellery at ArtisOn

William Sissons Gallery Helmsley Telephone: 01439 771385

Moorcroft Legacy Exhibition Saturday 19 October, 12 – 3pm A celebration of the stunning pottery of the Moorcroft Design Studio. Moorcroft’s distinctive style is at the very forefront of contemporary pottery design, with the newer designs from the Studio perfectly complementing classical Moorcroft pieces from the late 19th Century. The Sissons Gallery exhibition will feature the new Legacy Collection from Moorcroft Design Studio, and Senior Designer Rachel Bishop will be in attendance to discuss the pieces and sign books. Don’t miss this rare opportunity to see some of Britain’s finest pottery.

AUTUMN 2013 | Dales Life | 103


Swinton Park Masham Telephone: 01765 680900

Wild About Food

The dining room at Kiplin Hall

Kiplin Hall near Scorton, Richmond Telephone: 01748 818178

Trafalgar Day Sunday 20 October, 2 – 5pm Brian Forbes will give a talk to mark the day in 1805 when Britain triumphed in the Battle of Trafalgar. The talk will focus on Nelson’s victory and also on his personal chaplain, Dr Alexander Scott, who was a frequent visitor to Kiplin Hall and was with Nelson when he died.

Kiplin Collections – Books in the Library Tuesday 22 October, 10am – 12.30pm, £15 The age, subject variety and bindings of Kiplin’s large book collection give many clues to its families and their interests. Join the Cutator and volunteer book conservators to learn more about the extensive and wellused Library. Price includes morning coffee.

Torchlight Ghost Tours Wednesday 30 & Thursday 31 October, 6pm & 8pm, £10 (children £7) Kiplin Hall’s ‘Victorian’ housekeeper, Mrs Jocelyn, will take you on a tour of the house, revealing the haunted happenings, eerie experiences and ghostly inhabitants of the Hall’s history. Suitable for children over 8 years.

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Thursday 17 October, £120 A half day course starting with a highly informative foraging session in the parkland with expert Chris Bax, focusing on wild mushrooms. Following this will be the preparation of a gourmet meal by Stephen Bulmer, creating a selection of dishes featuring the ingredients foraged that day. Guests will receive a booklet of recipes to take home.

Wine Appreciation Lunches Saturdays 19 & 26 October & Saturday 16 November, £40pp Hosted by Swinton’s sommelier David Borwick, these appreciation lunches offer a light-hearted approach to the world of wine, with a talk and tasting followed by a two course lunch. Each lunch is themed – please see the website for further details.

Halloween Trail in the Parkland Saturday 26 October – Sunday 3 November, £3 Also evening of Thursday 31 October, £5 A family day out with a spooky treasure trail through the parkland – price includes a Halloween gift! On the Sunday evening there is also a torchlit ghost walk from the Deerhouse… for those braver souls!

Children’s Half Day Cookery Classes Tuesday 29 & Wednesday 30 October, from £50 Cookery classes for 6-9 year olds and 10-14 year olds, taught by experienced local chef Gilly Robinson. Aimed at helping children to master basic cookery skills, and encouraging them to enjoy and experiment with food in a fun and friendly environment. All children will take home an apron and recipe card at the end of each course.


Swinton Park

Himalayan Garden and Sculpture Park Grewelthorpe, near Ripon Telephone: 01765 658009

Autumn Opening Dates Wednesday 23 October – Sunday 3 November, 10.30am – 4pm, £5 (under 12s free) The award-winning 20-acre Himalayan Garden and Sculpture Park traditionally opens only in Spring. This year, for the first time ever, the Gardens will open for a brief time in Autumn to celebrate the changing colours of the season. There will be plenty of activities for children including a wildlife and sculpture trail, play area and photographic competition. This is also the perfect chance to catch some of 2013’s new instalments at the park, including a lakeside Chinese pagoda and a 15-metre floating sculpture by acclaimed artist Rebecca Newnham.

Himalayan Garden

AUTUMN 2013 | Dales Life | 105


New Jersey Wools

New Jersey Wools Bedale Telephone: 01677 427746

Flappers ‘n’ Tuckers Knitting Group Monday evenings 6.30 – 9pm, Tuesday and Friday afternoons 1.30 – 5pm A friendly drop-in group for knitters of all levels, Bring along a knitting project to work on, chat with like-minded crafters, and receive helpful advice from seasoned knitters. Flappers ‘n’ Tuckers are also regularly involved in charity fundraising – recently their Knit-a-thon raised £1,475 for Children in Need. For more information call the above number, visit the website or drop into the shop, which is open every day except Wednesday and Sunday. Do come along and share your ideas and expertise.

Grewelthorpe Village Hall

Village Hall Launch Saturday 26 October A whole range of exciting activities to celebrate the opening of this exciting new space. Enjoy

106 | Dales Life | AUTUMN 2013

taster sessions for some of the many classes and clubs which will be run in the new Hall, enjoy a coffee and homemade cake at the Hackfall Café, visit the Living Memories exhibition, feast your eyes on the display of local artists and crafts, and even get your face painted! The Hall promises to be a hub for many regular activities including running clubs, pilates, yoga, Zumba and table tennis. There will also be classes in photography, local history, IT skills, floristry and bike maintenance. For details on these and even more exciting opportunities, visit the website.

The White Bear Hotel Masham Telephone: 01765 689319

French Evening Thursday 24 October, 7.30pm, £25pp A frolicking fun French evening – Masham’s attempt to recreate Renee’s cafe from the television series ’Allo ‘Allo! Three course meal including wine, live music and optional fancy dress. For more information contact Sally on the above number.

AUTUMN 2013 | Dales Life | 107

Go For Growth We have! The new, 40% bigger Dales Life. Giving you more for your money. • 20,000 copies hand-delivered to homes and businesses throughout the Dales. • Average 90,000 readers per issue. • 75% of our advertising is repeat business. • Twice the value: Dales Life is online too, with clickable links in advertisements. It all adds up. “We have advertised with Dales Life for 19for years, and Going have always had a great response. The magazine has Growth really helped our business grow.” County Kitchens, Leyburn

“We have advertised in the magazine from the start – and reached customers in places we never expected.” The Travel Lounge, Bedale

“The perfect place for us to advertise… attracts both existing clients and new customers.” Milners of Leyburn

Helping local businesses grow since 1993 Contact Sue Gillman on 01904 629295 Dales Life, 8A Tower Street, York, North Yorkshire YO1 9SA

108 | Dales Life | AUTUMN 2013

Spear Travel DL3-2013 HHB5 copy.pdf





Robert Sturdy, 10 Market Place, Leyburn, DL8 5BG 01969 623486 Other branches in Boroughbridge, Northallerton, Helmsley and Stokesley

FOR ALL YOUR TRAVEL NEEDS, HOME AND ABROAD RETAlL AGENTS FOR ATOL HOLDERS - ABTA L8041 RWS@SpearTravels and Spear Travelsare registered trading names of Jetclub Ltd. Registered in England number 1711255. Registered and accredited office: 75 Corbets Tey Road, Upminster Essex RM14 2AJ


Event 26th October

10 am

to 4 pm Help us celebrate the launch of this exciting new space. Meet our experts and enjoy a taster craft session

Collect your copy of Dales Life from:

• Living Memory Exhibition

Campbells of Leyburn Serendipity of Leyburn The Co-Op Masham The Black Sheep Masham CB Furnishings Northallerton The Station Richmond The Mulberry Bush Hawes New Jersey Bedale

Telephone: 01904 629295 email:

• Café • Daily Events • Meeting Space • Function Room

AUTUMN 2013 | Dales Life | 109

Award winning service

Lowest price guaranteed oi

All on display in Barnard Castle

‘curved vintage oak with optional Farrow and Ball paint options’

‘beautiful adjustable beds’ ‘ergonomic comfort made in Germany’

Barnard Castle DL12 8BH

| Dales Life 631555 | AUTUMN 2013 11001833

Richmond DL10 4ST

01748 823100

An opportunity to live and work in the heart of the Dales We are delighted to offer for sale these unique 18th-century grade II listed traditional stone cottages, with river-frontage and fishing rights on the River Ure. Converted by a highly skilled local builder, these properties are located in the Yorkshire Dales National Park and rarely reach the market. Viewing is strongly recommended.

Birkbeck House An opportunity for a true lifestyle change in a tranquil river setting. A traditional Dales stone-built house, being carefully converted from a former mill into a 1600 sq. ft 2 bedroom home, with an integrated office/work room. Perfect for someone wishing to relocate and run a business from home. Purchaser has choice of internal finish. ÂŁ295,000 2 Yore Mill A charming period terraced house fronting the river. Perfect holiday home setting. Recently renovated, all external works have been completed leaving only internal finishing, affording the purchaser a choice of kitchen and bathroom, oak flooring, cast iron stoves and decoration. ÂŁ232,000 - last one remaining

AUSTIN BROOKS 01904 227992 AUTUMN 2013 | 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.

OIEO £375,000 Seata Farm, Thornton Rust, Leyburn Outstanding residential smallholding with 2 acres. Spacious 4 bedroom accommodation. Well presented. Delightful gardens and grounds, orchard and paddocks. Useful general purpose farm building. Idyllic rural location in the Dales. Secluded yet accessible. EPC rating D. Viewing by appointment. Contact Robin Jessop on 01969 622800

£250,000 - £275,000 Laurel Cottage, Harmby, Leyburn An immaculately presented three double bedroom cottage in the highly desirable village of Harmby. Cottage garden and patio with off street parking. Stunning views over the Dales. EPC rating E. Viewing by appointment. Contact Robin Jessop on 01969 622800

OIEO £325,000 7 Dale Close, Thornton Watlass An immaculate detached village property with four bedrooms. Situated in a quiet cul de sac location in this highly desirable village. Spacious four bedroom accommodation. Large gardens and garage. EPC rating D. Viewing by appointment. Contact Robin Jessop on 01677 425950

OIEO £275,000 Kirkton Cottage, Kirkby Fleetham A well presented four bedroom semi detached cottage. Large gardens and off street parking. Situated in a highly desirable rural village with excellent local amenities. EPC rating D. Viewing by appointment. Contact Robin Jessop on 01677 425950

OIEO £350,000 Thorpe Grange Cottage, Greta Bridge A desirable detached country house with 6 acres of land. Immediately adjacent to the A66. Well presented accommodation with 5 bedrooms. EPC rating D. Viewing by appointment. Contact Robin Jessop on 01677 425950

£180,000-£220,000 6 Ivy Crescent, Newton Le Willows An immaculate semi detached house. Spacious accommodation with three double bedrooms. Private garden. Delightful village location. EPC rating D. Viewing by appointment. Contact Robin Jessop on 01677 425950

112 | Dales Life | AUTUMN 2013


Willow Grange | Hornby, Nothallerton

Wynbury House | West Witton, Leyburn

A magnificent country house set in 15.2 Acres overlooking stunning panoramic views for sale in 3 lots. Lot 1 - house, buildings & 8.66 Acres. Lot 2 - 5.4 Acres. Lot 3 - general purpose buildings and 1.1 Acres. Private gated drive. First class country property immaculately presented. EPC rating C. Stunning rural yet accessible location. Viewing strictly by appointment.

A substantial six bedroom country house on the edge of the highly desirable village of West Witton. Delightful walled gardens. Stunning views over surrounding countryside. Excellent local amenities. EPC rating E. Viewing by appointment.

£1.125 Million

£475,000 - £500,000

P roperties R e q uired To S atisfy Demand Contact Tim Gower

Summerfield House | Welbury, Northallerton

The Coach House | Scorton, Richmond

Outstanding 4 bedroom detatched country residence in 8 acres of landscaped gardens, grounds & paddocks. Studio, double garage & games room. Set in a stunning location. EPC Rating E. Secluded yet highly accessible. Viewing by appointment.

An immaculate detached country house. Individually designed with 4 double bedrooms. Substantial gardens & grounds in all 1.37 Acres. Useful double garage. Secluded village location with excellent local amenities.

£825,000 - £925,000


Bedale 01677 425950

Leyburn 01969 622800 AUTUMN 2013 | 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.

£325,000 East Mount, Reeth Spacious terraced property with 3 floors quietly located off the village green. B&B potential (subject to consent). Entrance hall, lounge, snug, dining room, kitchen/ breakfast room, utility room, 1st floor study/bedroom 6, 5/6 double bedrooms, bathroom/wc, further wc, front garden, solid fuel central heating. EER E46 Contact Norman F Brown on 01748 822473

£500,000 Bain House, Bainbridge Superb detached country house with 4 good double bedrooms. Beautiful south facing gardens which make the most of the property’s location in a Yorkshire Dales National Park conservation area. Now available with 3, 11 or 14 acres of land by separate negotiation. Viewing essential. Contact J. R. Hopper & Co on 01969 622936

£169,995 Flat 1, The Old Literary Institute, Reeth A modern ground and first floor flat enjoying views across Reeth village green. Entrance hall, open plan living room/kitchen, 2 bedrooms, bathroom/ wc, night storage heating, double glazing. No forward chain. EER F34 Contact Norman F Brown on 01748 822473

Offers around £459,950 Uncles Farmhouse, Walden, West Burton Spacious detached farmhouse with 3 double bedrooms situated in the rural and peaceful location of Walden, commanding fantastic open views and walks in all directions. Renovated to a good standard ensuring all character features have been maintained. Contact J. R. Hopper & Co on 01969 622936

£275,000 New House Farm, Thwaite Pleasantly situated detached cottage in Upper Swaledale. Extension potential (subject to consents). Modernisation required. Entrance hall, lounge, dining room, kitchen, pantry, 3 bedrooms, bathroom/wc, workshop & stores with loft room, stone outbuildings, drive, garden, part UPVC double glazing. No forward chain. EER F24. Contact Norman F Brown on 01748 822473

Offers around £325,000 Flax Hill, Redmire Architect designed bungalow situated in a quiet position in the heart of this popular Dales village. Spacious accommodation with 3 excellent double bedrooms, 2 with en-suite. Extensive grounds and large parking area. Some internal modernization may be required. Contact J. R. Hopper & Co on 01969 622936

114 | Dales Life | AUTUMN 2013

now at Catterick Caravans


AUTUMN 2013 | Dales Life | 115

On themarket market On the

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

£232,000 Yore Mill, Aysgarth Falls Beautiful period property in the idyllic location of Aysgarth Falls. Recently renovated, all external works have been completed leaving only internal finishing requirements, affording the early purchaser a choice from a range of kitchenware, sanitary ware and decoration. Show house open by appointment only. Contact Austin Brooks on 01904 227992

OIEO £570,000 High Gatherley Farm, Brompton-on-Swale Substantial former farmhouse set in 1 acre of land including paddock/former orchard. Flexible accommodation of 4 reception rooms and 5 bedrooms, with the potential for use as a B&B. Ground heat source central heating. Stamp duty paid. Contact Austin Brooks on 01904 227992

£250,000 Beech Cottage, Cleasby Recently built 3 bedroom house with spacious gardens. Desirable location within rural surroundings, with quick and easy access on to the A66 and A1M. All building works are now complete, with the property finished to a high standard. Show house open by appointment only. Contact Austin Brooks on 01904 227992

Guide price £235,000 Reeth, Swaledale A spacious, brand new family home or second home. Traditional style 3 bedroom house located in a cul-de-sac conveniently situated near the village centre. Built by an established local builder to a high standard. Choice of kitchen and bathroom fittings. Contact Austin Brooks on 01904 227992

£283,000 Paddock Cottage, Cleasby Charming, spacious, newly built 4 bedroom family home just 3 miles from Darlington, affording quick access to the A66/A1M. External works have now been completed, but there is still internal work to be done, allowing the purchaser input into the ultimate layout. Contact Austin Brooks on 01904 227992

£179,950 Beck Court, Catterick Garrison Brand new 4 bedroom family home located in an attractive cul-de-sac, ideal for the camp centre. The property benefits from its own adjoining garage and driveway along with front and rear gardens. Contact Austin Brooks on 01904 227992

116 | Dales Life | AUTUMN 2013

Be part of an exciting new development SWALEDALE COURT, MORTON-ON-SWALE

Available now

Austin Brooks are delighted to offer for sale a range of properties now being built in Morton-on-Swale. This popular village is located approximately three miles west of Northallerton.

Monkgate cottages from

• Exclusive development of only 12 homes


• Four different styles of property • Monkgate Cottages detached with 4 bedrooms • Walmgate Cottages detached with 3 bedrooms • Stonegate Cottages linked with 3 bedrooms

£279,950 Walmgate cottages from

Stonegate cottages from

£172,950 Part exchange available

• All properties to be finished to the highest standard with a wide range of modern features

For further details contact Austin Brooks on

• Early purchaser afforded a choice of internal finish

01904 227992

AUSTIN BROOKS 01904 227992 AUTUMN 2013 | Dales Life | 117



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

East Witton Rd, Middleham

A well presented traditional end terraced cottage within this popular Wensleydale village. Lounge, kitchen/dining room, 2 double bedrooms, bathroom/wc, rear yard, rear outside stores, LPG gas fired central heating, UPVC double glazing/ secondary double glazing. NO FORWARD CHAIN. EER G15. £159,950 Leyburn Office

Mount Drive, Leyburn

Thoughtfully improved in recent years this spacious well presented semi detached bungalow enjoys a pleasant neighbourhood cul-de-sac location. Entrance hall, lounge. Kitchen/dining room, 2 double bedrooms, bathroom/wc, workshop/store (potential garage), driveway, front and rear gardens, gas fired central heating, UPVC double glazing. EER D68 £199,950 Leyburn Office

Annasgarth, Harmby

A well proportioned detached bungalow enjoying an open rear aspect onto fields within a pleasant neighbourhood setting close to Leyburn. Entrance hall, lounge, dining room, kitchen/breakfast room, utility room, 3 bedrooms, shower room/wc, attic room, garage, driveway, front and rear gardens, LPG gas fired central heating, UPVC double glazing. EER F37 £239,950 Leyburn Office

14 Queens Road, Richmond • 01748 822473 6 Bridge Street, Bedale • 01677 422282 25 Market Place, Leyburn • 01969 622194


& 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 118 | Dales Life | AUTUMN 2013

Providing good honest legal advice across the Dales since 1908 Offices throughout Yorkshire and the North T: 0800 160 10 10 E: W: The one-stop shop for your property needs here in the Dales

House Owners – Property Owners – Business Owners – Factory Owners – Farmers - Landlords – Letting Agents – Estate Agents

We offer complete House Sales Packages, with UPFRONT and HONEST pricing that will get your house on the market and in front of eager buyers

Gold Package

£499+ VAT

• Full ‘High Street’ service • Everything you need to get your house on the market and in front of buyers

Platinum Package £695+ VAT • Everything in the Gold Package plus over £300 worth of enhanced features

• Premium advertising, video and brochure Our ‘Move-Ready’ service is unique to the UK. Find out why on our website

Call 08448 262818 AUTUMN 2013 | Dales Life | 119

Floor tiles & FLAGS cleaned and sealed


Kitchens • Conservatories • Halls

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

John Lord

01748 811452 • 07961 460020

Timber Solutions

Call us or visit our showroom for advice on how we can help you with your project. Green Lane, Melmerby Ripon HG4 5JB

01765 640564

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

120 | Dales Life | AUTUMN 2013

Your home, your floor, your way. Whether it’s Amtico, Crucial Trading, Wool Twist, Wood or Laminate we've got it covered. We offer a home sampling service, free advice and quotations and we are proud to offer a F.I.T.A trained carpet fiing service. Trust us to turn your house into a home or your office into a beer place.

nh flooring

T 01748 831564 M 07789 996526 E W

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

Danny Piper


Oak Doors

Creative Metal Work


Gates, Railings, Staircases, Furniture & Lighting | 01765 635085

Tel 01677 427400 AUTUMN 2013 | Dales Life | 121

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


WE CAN ALSO PROVIDE: Under-floor heating systems. Un-vented hot water and heating systems. Multi-fuel Heatstore installation. Oil storage tank replacements. System upgrades. Powerflushing. Oil boiler replacements. Natural gas & LPG boiler replacements. Boiler service and repair. Plumbing repairs. Water mains replaced & repaired. Landlords certificates.

BEDALE PLUMBING & HEATING LTD 12 Coronation Rd, Little Crakehall, Bedale, DL8 1HZ

01677 426063 • 07814 036057 122 | Dales Life | AUTUMN 2013

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

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





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

No job too small Established over 10 years

Tel: 01677 450810

Hunton, Bedale, North Yorkshire

For further information please contact

DDR Solar Ltd 01969 622 260

SPECIAL OFFER 1000 A5 Leaflets Designed & Printed, Full-colour, Single-sided On 120gsm Silk Paper



The Plan Shop Architects Landscape & Interior Designers

• Creative Design • Business Printing • Personal Notepaper & Cards • Digital Printing • Confidential Copying Service • Binding & Laminating • Large Format Poster Printing • Plan Printing in Black & Colour

18 Grange Road, Darlington, Co. Durham DL1 5NG T: 01325 351630 E: AUTUMN 2013 | Dales Life | 123

The Millings

Putting you at the heart of our care RESIDENTIAL, RESPITE & DAY CARE HOME FOR OLDER PEOPLE North End, Bedale, North Yorkshire DL8 1AF Tel: 01677 423635

Premiere Care

North East Ltd.

We are a Leyburn based agency offering high quality care services to our Clients. Our experienced team supports the various needs of vulnerable people to remain as independent as possible in their home. We provide hourly, day/night and live-in-care. Testimonial

’Exceedingly high quality ladies, honest, caring and totally trustworthy’ Premiere Care has been awarded by the CQC the highest possible rating on their last inspection in 2009 which confirms the quality of service that we supply. For an information pack please contact: Premiere Care (NE) Ltd Thornborough Hall, Leyburn DL8 5AB 01969 622 499 124 | Dales Life | AUTUMN 2013

Collect your copy of Dales Life from: Campbells of Leyburn Serendipity of Leyburn The Co-Op Masham The Black Sheep Masham CB Furnishings Northallerton The Station Richmond The Mulberry Bush Hawes New Jersey Bedale Telephone: 01904 629295 email:


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

AUTUMN 2013 | Dales Life | 125

Are you an older driver?

Refreshing Your Skills If you have a licence to drive, and are fit to drive, keep driving! Try not to become over dependent on your partner’s driving because as traffic conditions change it can be very hard to take up driving again after several years off. It’s better to stay in practice on the roads you frequently use. Refreshing your skills really can make all the difference to your confidence, building on your

experience with driving tips, techniques and advice. 95 Alive are currently offering a free 1 hour refresher drive for drivers over 50 with an approved driving instructor. For more information email, call 01609 798120, or visit our website

126 | Dales Life | AUTUMN 2013

Rosedale Nursing Home & Rosedale Lodge The Old Vicarage, Catterick Road, Catterick Garrison, North Yorkshire DL9 4DD Tel: 01748 841315

We believe that moving into care should be a change of life, not life changing.

Why not come and join us at Rosedale and live in style and comfort. Reservations are now being taken. First weeks stay free.*

Tel: 01748 841315 *Subject

Nursing Care

Residential Care

to a minimum 4 week stay. Quote: Rose/04/13

Dementia Care

Respite Care

Short Breaks


and never miss out! We deliver thousands of free copies of Dales Life door-to-door, up and down the Dales. Unfortunately, though, we can’t guarantee to get every issue to every household. With so many must-read features – from stunning nature photography to mouthwatering recipes from celebrity chefs – it’s a shame to miss out. But you don’t need to. Take out a subscription, and you need never miss another copy. A subscription to Dales Life makes a perfect gift for friends and family, near or far.

To find out more, visit or call 01904 629295

AUTUMN 2013 | Dales Life | 127

128 | Dales Life | AUTUMN 2013

To Dine For Great places to eat and stay in the beautiful Yorkshire Dales. The White Bear The White Bear is situated in the beautiful market town of Masham. A team of talented chefs use locally sourced ingredients to create delicious, seasonal dishes. Enjoy your meal in the charming dining room or the traditional bar; open fires create a cosy atmosphere throughout. An extensive wine list complements the menu. Accommodation is available in fourteen individually designed rooms all en suite.

T: 01765 689319

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 seasonal produce our talented chef creates a menu of Modern British Cuisine. Restaurant opens Lunch Tues, Wed, Fri and Sat 123pm & Dinner Mon, Tues, Wed, Fri and Sat 5.30 - 9pm. Bar open daily 12 - 11pm (Sunday 12 - 10.30pm)

The Blue Lion

T: 01969 663268 Westholme Estate, Aysgarth.

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 hand-pulled beers.

The Sandpiper Inn

T: 01969 624273

T: 01969 622206

The Countryman’s Inn

Yorebridge House

A traditional country pub, with four well-equipped, 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 cask-conditioned ales, three of which are brewed within 10 miles of the pub.

Just outside the unspoilt village of Bainbridge in Upper Wensleydale, AA five-star hotel Yorebridge House offers sumptuous rooms and a relaxing atmosphere in an attractive riverside setting. The stylish 2 AA Rosette bar and restaurant feature an exciting Modern British menu created by Head Chef Aaron Craig and his team, using the very best of local fresh produce.

T: 01677 450554

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.

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 652060

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

T: 01765 680900 AUTUMN 2013 | Dales Life | 129

The Wensleydale Heifer

Stone House Hotel

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.

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 622322

The White Swan Set in the charming village of Gilling West, The White Swan is a family-run country pub and pantry on a mission to promote regional artisan food producers. Here you can enjoy local cask ales and the finest local foodstuffs — including gorgeous cheeses and breads, sumptuous steaks, and premium burgers, sausages and black pudding — in a relaxed and informal environment. Check the website for a lively programme of special events including ‘pop-up’ street food and live music.

T: 01748 825122

Richmond Grill and Brasserie Looking out over Richmond’s cobbled Market Place, Richmond Grill and Brasserie offers the chance to indulge in a spot of people-watching whilst enjoying a delicious lunch or leisurely dinner prepared by talented head chef Ross Hadley and his team. There’s an exciting menu catering for all tastes, featuring the finest ingredients — from Lindisfarne oysters to top quality steaks — locally sourced whenever possible. A great choice of vegetarian dishes too, and plenty of mouthwatering desserts to tempt you.

T: 01748 822602

The Queen’s Head

T: 01969 667571

Fairhurst’s Bistro Fairhurst’s Bistro is one of the most exciting eating and drinking places to open recently in Wensleydale. Situated in Middleham Key Centre, it has an intimate, relaxed atmosphere and a rustic yet modern interior. It offers a unique interpretation of classic dishes, using local produce where possible, and its themed nights feature cuisines from all over the world. There is private access from the car park, and the bistro is open Thursday– Saturday evenings. Bistro: 2 courses £18.95 Themed nights: 3 courses £16.95 Middleham Key Centre, Park Lane, Middleham, DL8 4RA

T: 01969 624668

The Rose & Crown at Romaldkirk

A charming 18th century coaching inn that offers delightful accommodation and excellent food, utilising the best of local produce from the Durham and Yorkshire dales. Lunch from £11.50, Sunday Lunch £19.50 and Four-Course Dinner in the 2AA rosette restaurant £35.00. Combine an enjoyable drive in the Teesdale countryside with a stop off at the Rose & Crown for either a drink or a bite to eat at this Great British Inn!

T: 01833 650213

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.

The Burgoyne Hotel

T: 01677 450259

T: 01748 884292

130 | Dales Life | AUTUMN 2013

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.

Eccles Heddon LLP Solicitors

For your legal ease For help and legal advice call Bedale 01677 422422 Ripon 01765 601717 Thirsk 01845 522324

Family Law (Divorce, Family & Children) Property Law (Residential & Commercial) Business Advice Employment Law Wills, Probate and Family Trusts Estate Planning Lasting Powers of Attorney Advising the Elderly Farming & Agriculture Dispute Resolution

FAMILY LAW CLINIC We also run a family law clinic once a week at our Bedale and Ripon offices. Please telephone Jane Midgley at Bedale or Liz Kidd at Ripon to book a FREE 30-minute consultation. AUTUMN 2013 | Dales Life | 131



Visit our showroom Holme Design Limited, Unit 1, The Craft Yard, The Station, Bedale, North Yorkshire DL8 1AW

or call 01677 424669 for more information or to arrange a free consultation

Dales life autumn 2013  

Yorkshire's favourite free magazine. Antiques, Food, Recipes, Interiors, Eating Out, Gardening, Wildlife,

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