Beautify your borders with a blast of blue, says Adam Appleyard.
26 The Bug Issue
Our native insects need a helping hand, Brian Pike reports.
32 Back from the Brink Jono Leadley on how one of our rarest wild flowers avoided extinction.
37 Garden Notes
Garden news, products and advice for the new season ahead.
40 Smooth Operator
We talk to Richard Smith, cofounder of Nine Tines Vodka.
46 In the Pink
Refreshing rosé wines to drink all summer long.
49 Food Notes
Food news, events and fabulous seasonal, local produce.
52 Top Table
There is a fantastic variety of places to eat in the Dales; here we showcase our favourites.
64 Coming up Rosé
Co-founder of Maison Mirabeau Jeany Cronk’s luscious dishes pair perfectly with a chilled glass of rosé.
70 All Fired Up
Top chef and master of the BBQ Tom Kerridge shares some mouthwatering recipes for an al fresco feast.
78 Posh Picnics
Delicious picnic dishes that are perfect for sharing.
90 Shore Thing
Celebrity chef Emily Scott’s easy-to-prepare dishes are a delight for fish lovers.
96 A Great Place to Stay
Set in a fabulous riverside location close to York, Aldwark Manor is the perfect place to relax.
108 Breathtaking Breaks
Some sensational holiday destinations and once-in-alifetime adventures.
112 Collected Works
Cartier pieces are highly sought after, says Jessica Fall, Tennants of Leyburn.
116 Dales Diary
A guide to local events, compiled by Liz Hanson.
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EDITOR
Sue Gillman
DEPUTY EDITOR
Brian Pike
CREATIVE DIRECTOR
Stefan Suchomski
ASSISTANT DESIGNER
Sally Wood
EDITORIAL ASSISTANT
Liz Hanson
PRODUCTION
Harriet Thorpe
IMAGE EDITOR
Paul Beckford
PROOF READER
Editing Eye
DISTRIBUTION
Henry King
CIRCULATION
Fred Suggitt
ADVERTISING
Sue Gillman
BOOK EXTRACTS
sue@daleslife.com daleslife.com Offices in Leyburn
Bloomsbury Publishing, Quadrille, Ryland Peters and Small
CONTRIBUTORS
Adam Appleyard, Jeany Cronk, Jessica Fall, Liz Hanson, Tom Kerridge, Jono Leadley, Brian Pike, Emily Scott, Richard Smith, Tennants of Leyburn.
Opinions or statements expressed in this magazine are those of the individual and not necessarily those of Dales Life.
Top Lodge, Skipton
letter from the editor
It’s summer at long last! Our gardens are in full bloom and the countryside is looking lush. Outside is the best place to be – and it’s the great outdoors that we’re celebrating in this issue.
The Yorkshire Dales is full of fantastic picnic spots, so pack a lunch and head for the hills! You’ll find some inspiring ideas on page 78.
Or maybe you’d prefer to stay at home for a barbecue? Then turn to page 70, where we showcase some of top chef Tom Kerridge’s deliciously different options for an al fresco feast.
Nothing says summer like a glass of rosé wine, and on page 46 we have some rosé recommendations from local suppliers. They’ll pair perfectly with the delicious Provençal recipes from Jeany Cronk, co-founder of winemakers Maison Mirabeau, on page 64.
Turning to the natural world, the UK’s insects are in crisis, as we report on page 26. Looking on the bright side, bees and butterflies just love blue flowers, and you can make your garden a haven for these vital winged pollinators by planting some of the gorgeous nectar-rich blue blooms recommended by Adam Appleyard on page 18.
So let’s all make the most of the outdoors this summer. In between enjoying the sunshine, here at Dales Life we’ll be busy putting together a bumper autumn issue of the magazine –see you soon!
Citronella large outdoor candle, littlevillagecandles.com
Hanging fairy garden ornament, shop.sueryder.org
Outdoor bistro set from a range at Dovetail Interiors, Bedale, 01677 426464
Set of multi-stripe wine glasses, talkingtables.co.uk
Oak hare clock, Spatchcock and Wurzill, Ripon, spatchcockandwurzill.com
Trough by Heritage Garden Pottery, Braithwaites Garden Centre, Bedale, 01677 422861
Meadow green metal watering can, Mainsgill Farm Shop, Richmond, mainsgillfarm.co.uk
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8. Rustic planter from a selection at Rosemary and Twine, Leyburn, rosemaryandtwine.co.uk
DALES LIFE LOVES
INTERIORS
Potter’s Woodland, Spring, by Little Greene
Potter’s Woodland is a magical wallpaper from the unpublished sketchbooks of Beatrix Potter. Potter was fascinated and inspired by the nature that surrounded her home near Ambleside, Cumbria. Find it at Milners of Leyburn, milnersofleyburn.co.uk
Original artwork for nature-inspired lifestyles
Rachel Derbyshire creates beautiful homewares, wildlife prints, and pet portraits that make life that little bit more lovely.
All of Rachel’s creations are sketched from her studio on the edge of the Yorkshire Dales.
Homewares and Stationery
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Pet Portraits and Wildlife Commissions
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Beautify your borders with a blast of brilliant blue, says Adam Appleyard
s spring shades into summer, the colours of the flowers in the hedgerows start to shift.
The wild flowers that are common in spring are predominantly white and yellow. The middle of the year, by contrast, brings a wealth of luscious reds, purples and blues – a colour palette that reflects the preferences of summer-flying insects such as bees, wasps, butterflies and moths.
Blue in particular is a magnet for pollinators. So if you want your summer garden to be chock-full of insect guests, incorporating an extensive selection of blue blooms is a good way to draw them in.
Blues are also very easy on the eye. On a fine day a sea of blue flowers that mirrors the blue summer sky makes the garden a magical place indeed. Here are seven classic blue summer flowers you might like to consider.
CORNFLOWER
Centaurea cyanus
Formerly a common annual weed of cornfields –hence the name – the cornflower is now vanishingly rare in the wild thanks to the widespread use of agricultural herbicides.
However, its vibrant flower heads make it a very worthwhile ornamental, and it is easy to grow in any sunny, well-drained spot.
Sow seed directly in the ground from March to early June for late summer blooms, or in autumn for an earlier flowering the following year.
Once established, the cornflower will self-seed readily, adding flashes of brilliant blue to cottage garden borders, informal plantings and wildlife areas.
ALPINE BELLFLOWER
Campanula alpina
Low-growing and compact, the alpine bellflower bears clusters of nodding pale-blue flowers pretty much all summer long.
It’s easy to grow, providing you remember that its natural habitat is mountain pastures and rocky meadows, so it will be happiest in full sun on welldrained soil. A rockery, gravel border or container of gritty compost is ideal.
Individual plants aren’t very long-lived, but you can increase and maintain your stock by dividing clumps every spring.
On a fine day a sea of blue flowers that mirrors the blue summer sky
DELPHINIUM
Delphinium ‘Blue Bird’ group With their towering spires of rich blue flowers, delphiniums make a dramatic addition to any garden. And they are as attractive to bumblebees and butterflies as they are eye-catching for us humans. Being so tall, and also somewhat fragile, delphiniums are best grown in a sunny, sheltered spot where they won’t be toppled by high winds – up against a south-facing wall would be perfect. Stake them well to be on the safe side. Water and feed regularly, and deadhead to encourage a second flush of flowers. Protect new growth from hungry slugs and snails in spring.
Agapanthus is a genus of Southern African plants closely related to the amaryllis often grown indoors around Christmas time. Like amaryllis, agapanthus grows from a plump bulb and has blooms consisting of globular clusters of funnel-shaped flowers. Agapanthus thrive in a sunny spot in free-draining soil, and can also be grown as patio plants in large containers of soil-based compost. Evergreen forms are available, but I would avoid those here in the North; they are tender, and need to be overwintered in a greenhouse. Grow agapanthus in moist but well-drained soil in a sheltered, sunny spot. Don’t let them dry out in late summer or early autumn, otherwise they won’t be enthusiastic about flowering the following year.
A close relative of borage, anchusa bears flowers as brilliantly blue as those of its better-known cousin. Like borage flowers, anchusa flowers are edible. They make a splendid decorative garnish for desserts and – frozen into ice cubes – summer cocktails. Anchusas generally stand a metre or so tall, and make good mid-border plants. They will grow in pretty much any soil, from light and sandy to heavy and clay-rich, but need to be planted in a sunny spot to achieve their full potential. Propagate anchusa by softwood cuttings in spring or summer.
SEA HOLLY
Eryngium x olivierianum (formerly Eryngium x zabelii)
There are dozens of different sea hollies, many notable for their gorgeous silver-blue colours, but this hybrid form is one of the best. Cultivars such as ‘Big Blue’ and ‘Violetta’ offer a long-lasting display of thimble-shaped flower heads whose iridescent blue bracts form a handsome, albeit slightly prickly, ruff. Bees and butterflies adore sea hollies; they also make excellent cut flowers, keeping their vibrant colour for months when carefully dried. Eryngium x olivierianum will be happy in any moderately fertile, well-drained garden soil in sun or part-shade. As a hybrid it won’t set viable seed, but can easily be propagated by root cuttings in spring.
MORNING GLORY
Ipomea tricolour
Morning glory is a spectacular fast-growing climber available in several different colourways – with intense blue, as exemplified by the cultivar ‘Heavenly Blue’, being the most popular.
Morning glories can be grown from seed planted under glass in spring, or bought as young plants and planted out in July. Provide them with a sunny site and a suitable support such as an obelisk, arch or trellis, and they will produce a succession of big, bold blooms all summer and into early autumn.
Feed fortnightly with a potash-rich liquid fertiliser and deadhead regularly to encourage repeat flowering.
Our native insects need a helping hand, says Brian Pike
t’s summer, and our hedgerows, fields and gardens are alive with insects: countless beautiful butterflies, plump bumblebees, iridescent dragonflies, gently chirping grasshoppers and countless hordes of smaller, less showy creatures going about their business in the treetops, in the undergrowth and in our ponds and streams.
Well, that’s how things should be. Unfortunately the reality is rather different. Every year there are fewer and fewer insects to be seen. The insect world – as any naturalist will tell you – is in crisis.
2024 was the worst year for bumblebees since records began. And last summer’s Big Butterfly Count recorded its lowest ever number of sightings. Other species are faring no better. Estimates vary, but studies suggest the UK’s insect population has declined between 60% and 80% over the last 20 years.
Older readers will already know this. The days when dozens of exotic moths could be seen fluttering up against a lit window on an August night – or when turning over any stone would guarantee uncovering a handsome, shiny beetle – are long gone.
EAT LOSS
Bad news for insects is bad news for us too. The vast majority of our plants are pollinated by insects – not just by bees and butterflies, but by moths, wasps, flies and beetles. And those plants include around 85% of UK food crops, estimated at a value of more than £600 million annually.
It’s a worldwide problem too, with some overseas growers already resorting to the laborious process of pollinating by hand. It’s often said that one in every three mouthfuls of food we eat depends on pollinators. We can’t afford to let these insect helpers disappear.
The decline in the UK’s insect population threatens not only our own food supplies, but also the livelihoods of hundreds of other species of animals. Swallows, swifts and dozens of other birds feed exclusively on flying insects, as do bats, so it’s hardly surprising that the decline in insect numbers is mirrored by an equally steep decline in these specialist aerial predators.
And whilst they aren’t exclusively insectivorous, many other birds and mammals – including robins, wrens, blue tits, warblers, woodpeckers, shrews, moles and hedgehogs – along with reptiles, amphibians and fish, rely on insects for a substantial proportion of their diet.
Insects are crucial to ecosystems in other ways too. Many of the thousands of smaller, less conspicuous species play a crucial role in breaking down and recycling the nutrients in dead plant and animal material, thereby keeping soil fertile, aerated and productive. When their numbers fall, our soil health is the poorer for it.
every year there are fewer and fewer insects to be seen
TOXIC TOLL
The decline in insect populations is a global phenomenon that began around 1900, accelerated during the 1950s and 1960s, and sped up alarmingly during the last 25 years. The causes are no secret. Loss of habitat due to urbanisation is part of the problem, but the most important factor is, undoubtedly, intensive agriculture. Here in the UK the loss of ancient woodlands and hedgerows –around 50% gone since 1950 – has had an obvious impact. But it’s the widespread use of agricultural chemicals, and in particular insecticides sprayed on crops, that has proved to be, literally, the killer blow. Other contributory factors include pollution and climate change. Pollution affecting insect life – the discharge of nitrates, sewage and chemical spillages into our waterways, and toxic metal contamination in former industrial sites – is absorbed by wildflowers and passed on to pollinators via the plants’ nectar. Meanwhile, climate change means that changes in seasonal patterns of temperature and rainfall are happening faster than insect populations can adapt to them.
HOW TO HELP
The overall picture may seem bleak, but the good news is that we can all help reverse the decline by turning our gardens and local public spaces into havens for insect visitors.
Recent studies reveal that bees and butterflies are faring better nowadays in gardens and parks than in the countryside at large – and the same is likely true for many other groups of insects. Not all gardens are of equal value, though, so it’s important to think about how to make our outdoor spaces as insect-friendly as possible.
Avoiding the use of pesticides is an obvious step. Garden pests have natural predators – aphids, for example, are feasted on by ladybirds, lacewings and hoverflies – so why not let them sort out the problem for you?
To attract bees, butterflies and other flowerfeeders, grow as wide a range of nectar-rich plants as possible. Don’t just concentrate on a summertime show. Include spring-, autumnand winter-flowering species to help your insect guests survive the cooler months.
The RHS has some helpful ‘Plants for Pollinators’ lists that you can download from its website.
Having some form of water source will also massively increase the insect-appeal of your garden. A small pond is ideal, and may well attract dragonflies, pond-skaters and water beetles. Even tiny quantities of water can be helpful; search online for ‘hoverfly lagoons’ to discover how to turn milk cartons or jars into a useful resource for hoverflies.
Finally, create a richer, more diverse environment by leaving piles of autumn leaves, logs, fallen branches or pebbles in secluded corners of the garden, and by letting the grass grow long here and there. Each of these different ‘micro environments’ will attract a different insect clientele.
Simple strategies like these won’t just benefit the insect communities in your neighbourhood. They will make your garden a far livelier, more interesting place. You’ll see more bumblebees, butterflies and moths, and attract countless smaller insect visitors. These in turn will attract a wealth of fascinating garden birds – and perhaps even the occasional foraging hedgehog. 1
Jono Leadley on how one of our rarest wild flowers narrowly avoided extinction
he lady’s slipper orchid is one of the UK’s rarest and most beautiful flowering plants. Once believed to be extinct, it is now making a welcome return to its Northern heartland thanks to the efforts of Yorkshire Wildlife Trust.
Never common, the lady’s slipper orchid was once found in a few small areas of Derbyshire, Yorkshire, County Durham and Cumbria.
Unfortunately, numbers dwindled due to habitat loss and over-enthusiastic collecting by misguided botany enthusiasts. By the early part of the 20th century the lady’s slipper orchid was believed to be extinct in the UK.
When a single plant was discovered in a remote location in the Yorkshire Dales in 1930, its location was kept a closely guarded secret. Decade after decade, dedicated volunteers provided round-the-clock monitoring to prevent the precious plant being dug up and stolen.
SELF-SOWING SUCCESS
A BRIGHT FUTURE
Two years ago Yorkshire Wildlife Trust secured a grant from Natural England’s Species Recovery Programme Capital Grants Scheme, with the aim of protecting the habitat of the one remaining wild specimen, hand-rearing new orchids and planting them out into some of their former haunts. This project, led by Yorkshire Wildlife Trust, was supported by Natural England, Kew Royal Botanic Gardens, the National Trust, Plantlife, and the Botanical Society of Britain and Ireland (BSBI).
Last summer the group was delighted to discover the first new lady’s slipper orchid to appear in the wild for nearly a century – proof that the orchids planted out in previous years had managed to produce viable seed that had settled and germinated.
Much of the success of the project was down to the collaborative expertise of each partner.
The orchid seeds were propagated in Kew’s laboratory in London, using an in-vitro technique refined over several years. This allowed the team there to produce seedlings from plants grown in the wild, which historically grew very slowly and yielded very few young plants.
These seedlings were then nurtured for several years by a volunteer network of orchid-specialists managed by the National Trust. Suitable wild sites were identified by Natural England, Plantlife, and Yorkshire Wildlife Trust, at which the young orchids were planted under the guidance of BSBI, which also closely monitored and assessed each site.
Meanwhile the project team continues its work helping lady’s slipper orchids re-establish themselves. The Kew group is assessing whether it can enhance the resilience of these seedlings during the weaning and establishment phases, and prevent contamination with the fungi that are commonly found in non-wild materials such as leaf mould, pine bark, and soil mixes.
The project team more broadly will be seeking funding to expand its work and create self-sustaining populations across the whole of the lady’s slipper orchid’s former range.
From my own perspective it has been a great privilege to play a small part in bringing this wonderful plant back from the brink of extinction in the UK. To see lady’s slipper orchids flowering on a Yorkshire hillside is truly breathtaking, and it is heartening to have strong indications that this longrunning project will eventually be successful. All that is needed is more funding to keep the ball rolling!
If you want to see a lady’s slipper orchid flowering in the wild, visit Kilnsey Park near Grassington in late May or early June – details can be found at kilnseypark.co.uk
For more information about the conservation work done by Yorkshire Wildlife Trust, visit ywt.org.uk
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FLOWERY DELL LODGES
GARDEN NOTES
NEWS, PRODUCTS AND ADVICE FOR THE NEW SEASON
FABULOUS PHLOX
If you’re a fan of the lush cottage garden look – or of sweetly scented flowers – then phlox is the plant for you. Phlox paniculata is the species most popular with gardeners. A sturdy plant just shy of a metre tall, it bears generous clusters of five-petalled flowers that range in colour from pure white through hot pinks to dreamy violet-purples. Plant Phlox paniculata in rich, moist but well-drained soil, preferably in full sun. Deadhead to prolong flowering and propagate by division in spring. You can find a selection of colourful phlox at Braithwaites Nursery in Leeming Bar. braithwaitesnursery.co.uk
THE FENNEL FRONTIER
TAKE IT OR LEAF IT
Less experienced gardeners often don’t realise that many varieties of lettuce are ‘cut-and-come-again’. You can lop off your lettuce leaves an inch from the ground, water the stumpy remainder of the plant well, and leave it to produce a second crop of leaves in a few weeks' time. ‘Cut-and-come-again’ lettuces include ‘red leaf’ lettuces such as the gorgeous ‘Lollo Rossa’ with its wavy, maroon-tinted leaves. One notable advantage of lettuces like ‘Lollo Rossa’ is that they are attractive enough to be planted in amongst your flower borders if you’re short of growing space.
Fennel is often grown for its aromatic seeds, but Florence fennel is a version of the plant that has been bred for its plump, bulb-like edible stems, prized for their sweet aniseed flavour. Sow Florence fennel outdoors in mid-June or July in a sunny spot in fertile, moist but well-drained soil. Thin seedlings to 30cm apart and keep your young plants well watered. Mound up soil around the bulbs once they start to develop – this will keep them tender and sweet and prevent them from being damaged by early frosts. Your crop will be ready to harvest in early autumn.
CUT DOWN TO SIZE
Clematis montana is a handsome climber, but without occasional pruning this vigorous plant can turn into a bit of a monster, outgrowing its allocated space and flowering too high above head-height to be enjoyed. The time to start snipping away at an overgrown Clematis montana is as soon as flowering has finished. And with well-established plants you don’t need to hold back – chop them back to just an inch or two above ground level and they will still bounce back next year. Just remember to fertilise and mulch with well-rotted garden compost next spring.
BRILLIANT BEGONIAS
‘Rex’ begonias have large, boldly patterned evergreen leaves, often in a striking combination of deep red, dark green and silver. Over the winter months they make excellent houseplants, providing you keep them well watered and out of direct sunlight. Meanwhile during summer ‘Rex’ begonias make top-notch bedding plants for shadier parts of the garden – a good choice for filling awkward gaps between shrubs or tall perennials. Dig up your outdoor begonias and re-pot them in mid-September, propagating them by leaf cuttings indoors over the cooler months to increase your stock for next year.
KNOW YOUR ONIONS
You can harvest onions as soon as they reach a useable size, but when the leaves start to turn yellow or brown and collapse it’s definitely time to get them out of the ground. Ease them up carefully with a fork. If the weather is good, lay them out in the sun to dry. Alternatively, dry them under cover on a wire rack. Either way, you need to cure your onions for around two weeks. Store them in trays in a cool, dry, well-ventilated space out of direct sunlight but not in the dark – darkness will encourage them to sprout.
SEASONAL SENSATION Coreopsis verticillata
Virtually maintenance-free, happy to grow in poor soil, and smothered in masses of daisy-like flowers all summer long… what’s not to love about coreopsis? Coreopsis verticillata is an 80-cm-high, clump-forming perennial with delicate feathery leaves. Plant it in sun or part shade and it will put on a colourful show – and attract a variety of insect pollinators – until mid-autumn. In its wild form, Coreopsis verticillata is egg-yolk yellow, but there are several cultivars that make it more appealing still. If you want refinement, ‘Moonbeam’ is an otherworldly lemon yellow. Or for full-blown bling, choose ‘Bengal Tiger’, with its sizzling combination of fiery red and dazzling gold.
HALFMOON MISSION
A neatly edged lawn makes the whole garden look smarter, and midsummer is a good time to tackle the job. The easiest way to do it is with a traditional half-moon edging tool like this one from Burgon & Ball. For straight edges, use a plank as a guide. For curves, lay out a length of rope or hosepipe. Once you have made your cuts, push back the soil to create a drop of two or three inches from lawn to soil level – this will help stop the grass reinvading your borders any time soon. burgonandball.com
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Our huge selection of summer flowering plants are looking at their best now. Alongside many exciting new varieties are a large range of traditional favourites.
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We discover Nine Tines, the Yorkshire vodka that’s winning international acclaim
At that point none of us actually knew how to make vodka
raft gins have been hugely popular over the last few years, but there’s another spirit that’s on the up, looking to grab a share of the luxury spirit market – and it’s vodka. Spearheading the move towards redefining the vodkadrinking experience is Nine Tines, an award-winning, super-smooth premium English potato vodka, lovingly crafted here in North Yorkshire by two pairs of friends.
SURPRISE PROPOSAL
“A few years ago I read an article that said some of the best vodka in the world is made from potatoes,” says Richard Smith, Director and Co-founder of Collaboration Spirits.
“My wife, Gwen, and I are friends with Helen and Tim Westgarth – like us, they live near Melsonby. Tim’s a potato farmer, so I half-jokingly suggested that we could try making vodka from his potatoes. I wasn’t sure how he’d react, but he surprised me and said that yes, we should definitely give it a try.
“At that point none of us actually knew how to make vodka, so lots of research was required. My career has been in electronics, so I have a very scientific approach to things, which was helpful when it came to understanding and refining the process. And Gwen’s a doctor, so she too has a scientific background.”
“It’s very unusual to make vodka or gin from scratch. Most companies would simply buy in a neutral grain spirit which they would then flavour and bottle. Starting from the raw potatoes is an unusual way to go about things, but it has the advantage of giving us complete control over the process – we can adjust every aspect of it to achieve the precise end result that we want.”
It took the enterprising friends two years to perfect Nine Tines, which they launched in October 2023. The name references the traditional potato-farming fork or ‘sippet’, which typically had a row of nine round-ended tines.
GOING FOR GOLD
The result of the team’s hard work was an instant hit. Nine Tines won double gold at the Vodka Masters competition in 2023, and ranked as the highest-scoring British potato vodka at the International Wine & Spirit Competition – and also picked up a Great Taste award – last year. What’s the secret of their success, apart from their evident passion for the project?
“From the outset we wanted a vodka that you could sip neat, a vodka to savour and not one that you would want to mask with lots of other ingredients.
“Yes, you can use Nine Tines to make cocktails – in fact it makes an amazing martini – but as you’ll see from the recipes on our website, we recommend keeping things simple to let the taste of the vodka shine through.
“Potatoes typically give a vodka a natural sweetness, smoothness, complexity and depth of flavour that you don’t get from grain vodkas. And the notes of toffee, vanilla and delicate spiciness that you’ll experience with Nine Tines are all there thanks to the way we craft the vodka – there are no flavourings added in.
“We start with Lady Claire potatoes, all grown within nine miles of our distillery. We produce in small batches – it’s about quality, not quantity. We’ll process about half a ton of potatoes at a time, and that will make around 225 70cl bottles, each of which we number individually.
“We gently cook the potatoes in spring water from the farm, to break down the cells and get the starch out. We use natural enzymes to turn the starch into sugars, and then we add yeast to convert the sugars into alcohol. After a week or so we have a 10% alcohol ‘wash’.”
Potatoes typically give a vodka a natural sweetness, smoothness, complexity and depth of flavour that you don’t get from grain vodkas
SMOOTH OPERATION
“We distil the wash 30 times over copper plates to concentrate the alcohol, then we filter the liquor through charcoal for five days. After that we leave it to rest for about a month, just to enhance that lovely smooth quality. It’s a long, slow process, but we don’t want to rush any of the steps. We’ve learned that doing everything slowly is the key to getting that perfect final flavour profile.”
So what is the two couples’ vision for the future?
“At the moment we’re not planning to branch out into other spirits, or even into flavoured vodkas,” says Richard. “We’re keen to stay focused on producing an exceptional vodka, and that’s what we want to be famous for. I would like Nine Tines to become synonymous with premium vodka in the same way that Chapel Down is synonymous with premium English sparkling wine.
“It has been an enormous confidence boost to get recognition from industry experts, and we just want to build on that.
“By the way, if Dales Life readers are keen to sample or buy Nine Tines, we’ll be at The Great Yorkshire Show this July –stand number 237 – and we’d love to see you there. Nine Tines is also in stock at a number of local delicatessens, including Mainsgill Farmshop, or you can order direct from our website.” Find out more about Nine Tines Yorkshire vodka at ninetines.co.uk
IN THE PINK
Light, bright and refreshing, rosé wines are perfect for summer entertaining
There is an enormous range of rosé wines on the shelves these days, ranging in colour from palest pink to only-just-short-of-red.
The cloyingly sweet, sparkling Portuguese rosés popular in the UK in the 1970s and 1980s gave rosés a bad name amongst British wine connoisseurs – but things are very different now.
Thanks to the growing number of drier, subtler and more refined pink wines that started appearing on the market in the early 2000s the reputation of rosé wines has soared.
The best are now acknowledged to be every bit as sophisticated as any white or red, and rosés in general have become hugely popular, especially with younger drinkers.
Thanks to their lightness and freshness, rosés make an excellent choice for summer drinking. They pair beautifully with light summer foods such as salads, chicken, grilled seafood and most Mediterranean dishes. They also work well with fruity desserts, ice cream, chocolate and cheeses.
JEAN DIDIER GRANDE RÉSERVE CINSAULT ROSÉ 2022
MAINSGILL FARMSHOP
£9.50 or two bottles for £18.00
Made in Languedoc, this exquisite blush wine is an ideal – and inexpensive – choice for fans of light, dry Provençal rosés. It has piquant strawberry notes and a crisp steely finish, with a nicely judged hint of sweetness to round it off. A perfect accompaniment for chicken, charcuterie, salads and creamy cheeses.
Wines available in store only.
Mainsgill Farm Shop, East Layton, Richmond, North Yorkshire DL11 7PN
PIQUEPOUL NOIR ROSÉ FONCALIEU LANGUEDOC, FRANCE 2024
CAMPBELLS OF LEYBURN
RRP £13.99, offer price £12.99
This elegant pink rosé from the Languedoc is made with 100% Piquepoul Noir grape. Expect delicate floral aromas –cherry blossom, rose petals and lilac – followed by summer berry flavours, fresh citrus notes and a crisp finish. A good companion wine for summer salads, grilled chicken, shellfish, cod fritters or tapas.
Wines available in store only.
Campbells of Leyburn, 4 Commercial Square, Leyburn, North Yorkshire DL8 5BP
PURE PINOT GRIGIO ROSÉ
DELLE VENEZIE
MAINSGILL FARMSHOP
£9.50 or two for £18.00
Originating from the renowned vineyards of the Veneto region, this delicate blue-pink Pinot Grigio has a great deal more character and elegance than Pinot Grigio rosés from the mass-market suppliers. With its fresh strawberry and floral notes and crisp, dry finish it makes an excellent pairing for salads and light appetisers. Wines available in store only.
Mainsgill Farm Shop, East Layton, Richmond, North Yorkshire DL11 7PN
KEN FORRESTER PETIT ROSÉ
CAMPBELLS OF LEYBURN
£12.49, offer price £9.49 while stocks last
This refreshing, well-crafted salmon-pink rosé is a blend of Grenache and Viognier grapes, hand-harvested, cool-fermented and bottled early to show the freshest fruit flavours: strawberries and maraschino cherries, with ripe raspberries on the finish, along with a hint of rose petal. Pairs well with pretty much any summertime meal, including salmon, cold meats and salads.
Wines available in store only.
Campbells of Leyburn, 4 Commercial Square, Leyburn, North Yorkshire DL8 5BP
OGILVY & MORE ROSÉ
OGILVY & MORE
£12.95, 10% off any six bottles from the O&M Curators Choice range
Ogilvy & More Rosé, part of the O&M Curators Choice range, is a luscious, light, delicate rosé from the Languedoc, made with a blend of Syrah, Cinsault and Grenache –the classic Provençal varieties. Bursting with aromas of fresh strawberries, pale peach and cherries, it’s crisp, well balanced and dry with a lively acidity – an ideal aperitif for a summer evening. ogilvyandmore.com
FOOD NOTES
FOOD NEWS, EVENTS AND FABULOUS LOCAL PRODUCE
FRESH AND FABULOUS
Since it opened in 2020, The Greengrocer in Bedale has won an enthusiastic following for the quality and variety of its fresh local fruit and veg, sourced from independent growers in and around the Dales. Owner James Potter has made it a point of honour to stock the very best produce possible – including many items not available in the supermarkets – and to offer a friendly personal service. Looking for something special? He’ll do his best to find it! The Greengrocer offers a variety of handy ‘Grocer’s Choice’ fruit and vegetable boxes, and online shoppers can choose between ‘clickand-collect’ and local delivery services. From the outset James had always planned to open a second shop, and now it’s here – conveniently located in The Arcade in Ripon. The launch will likely coincide with the British strawberry season, so expect to find delicious local Spilman’s strawberries in stock. The new store will also feature a deli counter selling hot and cold sandwiches and a range of takeaway food. thegreengrocer.co.uk
TAKE THE CAKE
Mainsgill Farmshop isn’t just a great place to stock up with fabulous Yorkshire produce or browse a huge range of tasteful gifts, it’s also an ideal venue for an indulgent afternoon tea. The tearoom sells a mouthwatering selection of tray-bakes and cakes – from classic lemon drizzle and coffee-and-walnut cakes to luxury fresh cream and Belgian chocolate ganache gateaux - all made from scratch in Mainsgill’s own kitchen. You can also order Mainsgill’s delicious cakes to collect on a date of your choice and enjoy at home.
mainsgillfarm.co.uk
ENCHANTING EMPORIUM
Leyburn’s eatTelfit has scoured the country to find the very best artisan foods, all produced by passionate, independent producers using natural, sustainable methods. The carefully curated range of delights includes luxurious heather honey, fine farmhouse cheeses, outstanding oils and vinegars, cracking chutneys and scintillating seasonings, along with Yorkshiremade pasta and other store-cupboard staples. You can shop in person at eatTelfit’s farm shop at 2 Herriot Court, Leyburn Business Park, or order online for delivery direct to your door. eattelfit.co.uk
MEATING PLACE
Looking for luscious lamb or marvellous mutton for the barbecue?
Leyburn’s eatTelfit butchery and farm shop is dedicated to sourcing the finest sustainably produced meat from across the Dales. Their butterflied grassfed lamb leg is ready to marinate and pop on a hot grill, and their curried grass-fed mutton burgers pack a spicy punch that will delight your guests. eatTelfit’s beguiling range also includes grass-fed lamb neck fillets, grass-fed lamb riblets and diced grass-fed lamb leg –all perfect for the barbecue. eattelfit.co.uk
SIZZLING STEAKS
BANGING BANGERS
Sausages and burgers are brilliant on the barbecue, and the butchery department at Campbells of Leyburn carries an extensive selection of deliciously different options. These include wild boar burgers and sausages from the Bolton Estate, Wensleydale Brewery Gamekeeper ale sausages, and a whole host of other tasty, ready-to-grill options. Campbells also carries award-winning artisan black pudding from Fruit Pig, the last remaining craft producer of fresh blood black puddings in the UK. campbellsofleyburn.co.uk
If you want some extra special beef for an alfresco summer spread, look no further than Mainsgill Farmshop’s splendid tomahawk steak – an on-thebone rib steak that’s as tender and delicious as can be. And like all their beef, lamb and pork, it’s home-reared, grass-fed and expertly prepared by their in-house butchers. While you’re there, check out Mainsgill’s great-value BBQ packs – they’ll make planning your next outdoor jollities so much easier. mainsgillfarm.co.uk
FRIENDLY FIRE
Explore a whole new way of outdoor cooking at one of Swinton Park Cookery School’s ‘Cooking With Fire’ courses, taking place on selected dates this summer. You’ll learn how to fire up and cook with one of Swinton’s fabulous Yorkshire-made DeliVita wood-fuelled ovens. Not only can they cook pizza in just 90 seconds, they can also barbecue, roast, bake, grill and slow-cook. All ingredients will be provided, and you’ll leave with a copy of the recipes you learned. swintonestate.com/cookeryschool
TOP TABLE
Our favourite dining destinations in the Dales
THE WENSLEYDALE HEIFER
West Witton
The Wensleydale Heifer is a luxury boutique hotel and fine-dining restaurant renowned for serving the finest, freshest seafood in the North, sourced from local suppliers who pride themselves on the quality and sustainability of their produce.
Head Chef Craig Keenan loves Lindisfarne oysters and keeps them on the menu whenever he can. His signature dish is warm lobster maple salad; during the summer months it’s made with Whitby lobster, along with prawns, scallops, bacon, pork belly, gem lettuce, tomatoes, cucumber and croutons. Craig also loves working with turbot, and this summer will be introducing a new dish that combines this highly prized fish with a shellfish minestrone and local summer vegetables. wensleydaleheifer.co.uk
THE SANDPIPER INN Leyburn
For more than a quarter of a century chef-patron Jonathan Harrison has been at the helm of The Sandpiper Inn, delighting local diners with his ingenious cooking and picture-perfect presentation. Dishes on the menu this summer include roast Dales spring lamb with dauphinoise potatoes and fresh summer vegetables. For dessert lovers, delights include soft meringue, baked, cut into squares and blow-torched, served with summer berries and a fruit coulis.
Watch out too for Jonathan’s clever use of nasturtiums, one of his favourite homegrown ingredients. He uses nasturtium flowers and leaves in salads, and he also pickles the seeds, using their zingy citrus flavours to give selected dishes extra pep. thesandpiperinn.com
HANSOM RESTAURANT
Bedale
Set in a characterful old building in Bedale’s North End, Hansom Restaurant serves Chef Ruth Hansom’s inventive nine-course tasting menus on Thursday to Saturday evenings, along with twoand three-course lunches on Fridays and immaculate Sunday lunchtime roasts. The emphasis is set squarely on seasonality and top-quality Yorkshire produce. Ruth’s careful cookery and razor-sharp presentation make every plate a feast for the eye and a delight to the palate.
As an added incentive for locals, Hansom Restaurant now offers a complimentary drop-off service for diners who live within 10 miles of the restaurant and who choose the tasting menu with wine pairing. hansomrestaurant.co.uk
THE QUEENS HEAD Finghall
This cosy, welcoming family-run inn dates back to the 17th century. The interior combines rustic charm with comfortable modernity, and the spacious restaurant enjoys panoramic views of Lower Wensleydale. The Queens Head majors on well-presented home-cooked food showcasing prime Yorkshire ingredients. The evening menu combines pub favourites and British classics with an ever-changing selection of specials ranging from lobster thermidor and fresh crab to local game and good old-fashioned steak and kidney pudding. As for desserts, look out for berryrich summer pudding with clotted cream and – a firm favourite with diners – ginger and treacle sponge served with a rich toffee sauce and a scoop of vanilla ice cream. queensheadfinghall.co.uk
THE SADDLE ROOM Middleham
At The Saddle Room, next door to toprated visitor attraction The Forbidden Corner, they take their ingredients very seriously indeed. Sunday lunch, carved at the dining table, is a memorable experience that is always booked up well in advance. Head Chef Darren Rowe gets his meat from prestigious Nidderdale butcher R&J. He’s currently serving roast Charolais sirloin, hailed by connoisseurs for its tasty, tender and flavoursome meat. Darren’s delicious roast potatoes are cooked in duck fat and beef marrow bone fat. Must-try new dishes on this summer’s menu include Yorkshire duck breast with fig and pistachio tart, and roast king scallops with ham hock butter, broad beans, peas and samphire. thesaddleroom.co.uk
THE TERRACE RESTAURANT AND BAR
Swinton Estate
Perfect for al fresco summer lunches and suppers, the Terrace Restaurant’s small plates and sharing feasts celebrate the wealth of fresh produce grown in the Swinton estate’s four-acre walled kitchen garden. Dishes new on the menu this season include a warm salad of confit and barbecued Jersey royals with Swinton-grown asparagus and a gribiche dressing made from garden lovage, fermented estate wild garlic and garden leaves. Inventive Head Chef Shaun Burke will also be infusing lemon verbena in cream and milk to make a silky-smooth light custard, which he will combine with strawberries from the walled garden to create a beautifully balanced, citrussy-sweet summer trifle. swintonestate.com
THE FLEECE HOTEL Richmond
Occupying one of Richmond’s quirkiest buildings, The Fleece Hotel – now reopened under new management – is a great place to hang out with friends, whether it’s for morning coffee, a light lunch or a more substantial slap-up feast. The wide-ranging and creative menu includes a tempting range of light bites and sharing boards. These include, on Sunday lunchtimes, a three-roast sharing platter and a dessert board bearing a selection of indulgent mini desserts. Other dishes to look out for include chef’s signature dish, assiette of Swaledale lamb, and - an intriguing and inventive combination that’s new this summer - Yorkshire pudding and braised beef brisket burger. thefleeceyorkshire.co.uk
THE WHITE BEAR HOTEL Masham
The White Bear in Masham is a warm, friendly country inn, famous for its cask ales and blessed with a large terrace adorned with climbing roses and other colourful plants – the perfect place to laze away a sunny lunchtime or a warm summer evening. The menu, based around locally sourced ingredients, offers everything from sandwiches, salads and soups to burgers, steaks and satisfying mains like homemade beef lasagne and pan-seared duck breast with blackberry jus. You can eat in The White Bear’s spacious dining room, dog-friendly bar or, of course, outside. The White Bear’s hearty Sunday lunches are very popular with locals –be sure to book in advance.
whitebearmasham.co.uk
THE OLD DEANERY
Ripon
Set in a handsome Jacobean mansion opposite Ripon’s magnificent gothic cathedral, the 3-AARosette Old Deanery offers fine dining in warm, friendly and relaxed surroundings.
Inspired by Gary Rhodes, Chef Adam Jackson offers his own unique take on modern British cuisine, combining classic flavours with modern techniques and drawing inspiration from across the world. Adam’s exquisitely presented dishes reflect the best of what’s in season. This summer you can expect luscious local lamb served with courgettes and peas, desserts that feature summer wild flowers and honey from the Deanery’s own hive, and a fresh, bright palate cleanser of Yorkshire strawberries and green tomatoes. theolddeanery.co.uk
Let’s do Lunch
Delicious dining options Wensleydale Heifer style
The Heifer Lunchtime Chippie
Monday-Friday, from £15.50
A unique celebration of England’s national dish!
We’ve got family favourites such as haddock and scampi alongside more adventurous choices like seabass goujons and beer-battered half-lobster – all served with beef-dripping chips, homemade tartar sauce, malt salt and fresh lemon. With a range of exciting optional extras, plus indulgent ice cream to follow, it’s the best fish-and-chip experience in the Dales.
The Heifer’s Fabulous Fixed-Price Lunch Menu
Monday-Saturday, from £27
Classic Heifer cookery at a price that won’t break the bank. Every day our fixed-price lunch menu offers a choice of three mouthwatering starters, mains and desserts – alongside a selection of scrumptious sides – each meticulously cra ed from prime local produce by our inventive head chef Craig and his talented team.
In short, top-quality food at an unbeatable price. If you’re looking for a luscious lunch, look no further!
e Wensleydale Heifer, Main Street, West Witton 01969 622322 wensleydaleheifer.co.uk
There’s always a warm welcome awaiting you at The White Bear
High quality food, cooked to perfection using fresh, local free-range produce. New summer menus • Excellent selection of wines, craft beer and ales.
We offer a contemporary tasting menu experience, combining only the finest produce from the land, earth & sea into a purposefully designed epicurean adventure of luxury & provenance.
New complimentary service, up to 10 miles. We now offer a drop-off service if you dine on the tasting menu with wine pairing.
Bookings are now live.
To book please call 07938 708604 or email info@hansomrestaurant.co.uk
7-9 North End, Bedale, DL8 1AF | hansomrestaurant.co.uk
Unique dining experience in a traditional atmosphere
Enjoy Roux Scholar Jonathan Harrison’s unique cuisine in the traditional surroundings of The Sandpiper Inn.
Modern British food using only the finest local ingredients, beautifully prepared and presented. Fine wines, real ales and friendly service.
Accommodation available.
Market Place, Leyburn, North Yorkshire DL8 5AT
For reservations telephone 01969 622206 hsandpiper99@aol.com | sandpiperinn.co.uk
Rob, Claire, Joe and Millie welcome you to the newly refurbished Queens Head in Finghall. With stunning views of Lower Wensleydale and a traditional yet modern interior, you can sit back and relax and enjoy delicious food in warm and welcoming surroundings. Our stunning restaurant serves mouthwatering dishes and delicious Sunday roasts.
We are proud to use local produce and suppliers from nearby farms as well as o ering an array of spirits, ciders, wines and well-known local ales.
Tupgill Estate, situated in the heart of the Yorkshire Dales with 513 acres of glorious Yorkshire countryside, is home to e Saddle Room restaurant.
At e Saddle Room we believe passionately about sourcing our ingredients from really local suppliers and wherever possible within a 10-mile radius of the restaurant.
e Saddle Room also has 5★ rated accommodation with cottages and bed and breakfast rooms creating the perfect place to relax and unwind.
COMING UP ROSÉ
Jeany Cronk is co-founder of one of the most acclaimed rosé brands in the world, Maison Mirabeau. Here she shares some luscious dishes that pair perfectly with a chilled glass of rosé
ROASTED CHARENTAIS MELON AND BURRATA WITH ESPELETTE PEPPER VINAIGRETTE
A delicious recipe that infuses sweet melon with a caramelised aroma, working brilliantly with the creaminess of the burrata and offset by the gentle spice of a piment d’Espelette vinaigrette. This French chilli spice is grown in the Basque country and is widely used in Provençal cuisine. If you don’t have any, you can replace it with cayenne or Aleppo pepper.
SERVES 4 AS A STARTER/ SHARING PLATE
4 tablespoons olive oil, plus extra for roasting the melon
1 medium–large Charentais melon, sliced and rind removed juice of 1⁄2 lemon pinch of Espelette pepper (or cayenne or Aleppo pepper), plus extra to taste splash of red wine vinegar pinch of light brown sugar pinch of fleur de sel, plus extra to taste
1 ball of burrata
Heat some oil in a frying pan or griddle over a medium heat. Roast the melon slices for a couple of minutes on each side until slightly browned, being careful not to burn them (it happens quickly as they contain natural sugar). Remove from the pan and set aside to cool.
Make a vinaigrette by stirring together the 4 tablespoons of olive oil, lemon juice, Espelette pepper, vinegar, sugar and salt in a bowl.
Lay out the melon slices on their side on a serving dish, then tear up the burrata and scatter among the melon slices. Stir the vinaigrette again, then spoon it over the melon, making sure all the slices are nicely covered. Add some extra flakes of salt and Espelette pepper, depending on how much spice you enjoy.
BRULÉED FIGS WITH BEETROOT, ENDIVE AND WALNUT-PARSLEY PISTOU
This late-summer, early autumn salad is an excellent way to showcase the bounty of fresh figs weighing down the local fig trees around harvest time. Glazing the figs with a little sugar before torching them gives them a glossy, crisp, sugary shell, which pairs perfectly with the salty, rich blue cheese. If you don’t have a kitchen blowtorch, place them under a very hot grill until caramelised.
SERVES
4
8 figs
2 tablespoons caster sugar
3 cooked beetroots
1 1 ⁄2 tablespoons red wine vinegar salt
2 heads of endive, or other robust salad leaf
100g crumbly blue cheese
FOR THE WALNUT-PARSLEY PISTOU
60g walnut halves
20g flat-leaf parsley, leaves picked
100ml extra virgin olive oil, plus extra for drizzling
1⁄2 garlic clove, peeled pinch of salt
50g Parmesan, grated
Preheat the oven to 160°C fan.
First, make the pistou. Place the walnut halves on a baking sheet and toast in the oven for 5 minutes, or until they are lightly coloured and aromatic. Set aside to cool.
Chop the parsley finely and add to a small bowl along with the extra virgin olive oil. In a pestle and mortar or a small food processor, crush or pulse the cooled walnuts with the garlic, salt and Parmesan until roughly ground but still a bit chunky. Add to the parsley oil and stir to combine. Drizzle with a little more oil to cover, then set aside.
Cut the figs in half, stem to base. Place them on a baking sheet, and sprinkle their flesh with half of the sugar. Torch them with a kitchen blowtorch until the sugar melts, or place under a hot grill. Wait a minute or two, then scatter with the remaining sugar and repeat until the sugar is melted and has formed a crisp caramel sheen.
Cut the beetroot into small chunks, place in a large bowl and toss with the red wine vinegar and the salt. Add the endive, or other leaves, and toss to coat. Divide the beetroot and leaves between plates, add the fig halves, spoon over the pistou and finish with the crumbled blue cheese.
COQ AU VIN ROSÉ
This lighter and brighter summer spin on the comfort food classic is lemony and vibrant, and couldn’t be simpler to make. Salting the chicken ahead is worth the additional step, even if it’s just for an hour or two (but it can be done a couple of days in advance). The salt penetrates the chicken, seasoning it to perfection while also helping the skin get extra crispy.
SERVES 4
1.8kg chicken unsalted butter, for cooking
5 banana shallots, halved
6 garlic cloves, peeled 350ml rosé wine
1 fennel bulb, thinly sliced (on a mandoline if possible)
2 unwaxed lemons, thinly sliced (on a mandoline if possible) olive oil, for brushing
1 bunch of radishes, trimmed salt and freshly ground black pepper boiled potatoes or baguette, to serve
Generously rub salt all over the chicken – you should use about 2 teaspoons of salt. Set aside until ready to cook. At this point you can leave the chicken covered in the fridge for a day or set aside at room temperature while the oven preheats. Preheat the oven to 220°C fan.
Melt a knob of butter in a large heavy-based saucepan or casserole dish over a medium heat (I use a wide cast-iron pan for the job). Add the shallots and cook for 5–6 minutes until they start to colour nicely, then add the garlic and cook for 2 minutes. Add the chicken, breast-side up, and cook for 4–6 minutes until the base of the chicken begins to colour and crisp. Pour in the rosé and simmer for 2 minutes.
Lift up the chicken with some tongs and slide the sliced fennel and lemons underneath. Drizzle or brush the top of the chicken with oil and place in the oven. Roast for 25 minutes, then add the radishes. Return to the oven and cook for a further 20–30 minutes, or until golden on top and the juices run clear (pull the drumstick away from the breast to check).
Serve the chicken on a platter on a bed of the lemons, fennel and radishes. Season with black pepper and serve with potatoes or lots of baguette for soaking up the juices.
PEACHES POACHED IN PINK GIN WITH PISTACHIO CRUMBLE AND CRÈME FRAÎCHE
Gin’s pronounced herbaceous flavours make it great for cooking with. Here it makes an aromatic poaching liquid and gives this dessert an extra little kick of taste and colour.
SERVES 4
300ml water
100g caster sugar, or to taste
sprig of rosemary or thyme
60ml pink gin
4 slightly firm peaches, halved and stoned
crème fraîche, to serve
FOR THE PISTACHIO CRUMBLE
75g plain or spelt flour, or as needed
75g pistachio nut kernels, finely crushed
50g unsalted butter, softened
50g caster sugar
Preheat the oven to 180°C fan and line a baking tray with parchment paper.
First, make the pistachio crumble. Put all the ingredients into a bowl and combine with your fingers to make a crumbly texture, adding more flour if necessary. Spread the mixture out evenly on the prepared baking tray and bake in the oven for 15–20 minutes until golden. Remove from the oven and allow to cool.
Meanwhile, put the water, sugar and rosemary or thyme into a wide saucepan or deep frying pan and bring to the boil. Let it thicken until it becomes syrupy. Add the gin and reduce the heat to a gentle simmer. Place the peaches into the liquid and cook for 10–15 minutes until tender but not falling apart. Remove the peaches from the pan and set aside, then boil the liquid again for 5 minutes to reduce it further. Test for sufficient sweetness, adding sugar if you feel it’s too tart.
Spoon two peaches into a bowl, add a couple of tablespoons of the syrup and a dollop of crème fraîche on top and then some of the crumble. Serve immediately.
Recipes taken from At Home in Provence by Jeany Cronk, published by Quadrille, (£28).
Top chef Tom Kerridge won his first Michelin star within a year of opening his Buckinghamshire dining pub, The Hand and Flowers, in 2005. And just seven years later he was awarded a second star.
A familiar figure on TV, Tom has also written numerous chart-topping cookery books. Here he shares three mouthwatering recipes from his latest collection of deliciously different barbecue recipes – ideal inspiration for an al fresco feast!
a sweet and tangy tamarind glaze that caramelises beautifully on the grill
Monkfish with a tamarind glaze
they will impress all your guests, not just vegetarians
Halloumi and aubergine burgers
Saffron chicken kebabs
SERVES 4
4 monkfish tails (about 300g each) salt and freshly ground pepper
TAMARIND GLAZE
2 tbsp light olive oil
2 banana shallots, finely diced
2 garlic cloves, finely chopped
4cm piece of fresh ginger, finely grated
1 red chilli, deseeded and finely chopped
1 tsp garam masala
4 tbsp tamarind paste
3 tbsp soft light brown sugar
2 tbsp soy sauce
2 tbsp malt vinegar
APPLE AND MANGO SLAW
300g under-ripe mango
3 Granny Smith apples
juice of 1 lime
1 tbsp soft light brown sugar
1 tbsp fish sauce
1 red chilli, finely chopped a handful of coriander, finely chopped
TO SERVE lime wedges
Monkfish with a tamarind glaze
In this recipe, meaty monkfish is marinated and glazed with a sweet and tangy tamarind glaze that caramelises beautifully on the grill, while adding a smoky depth of flavour to the fish. It is delicious with a crisp, sweet slaw that adds a vibrant crunch, balancing the rich, bold fish.
1 Season both sides of the monkfish steaks with salt and pepper. Place on a plate in the fridge until needed.
2 To make the tamarind glaze, heat the olive oil in a small saucepan, add the shallots and sauté for 3–4 minutes or until softened. Add the garlic, ginger and chilli and cook for another 2 minutes. Lower the heat and stir in the garam masala. Cook, stirring, for 1 minute and then add the tamarind paste, sugar, soy sauce and vinegar. Bring to the boil, take the pan off the heat and let cool slightly.
3 Now transfer the tamarind mixture to a mini food processor and blend until smooth. Scrape into a bowl and leave to cool.
4 Spread half the cooled tamarind mixture over both sides of the monkfish. Place in the fridge to marinate for 30 minutes.
5 To prepare the apple and mango slaw, have ready a bowl of iced water. Cut the mango flesh from the stone, peel, then slice into julienne strips and place in the iced water. Peel, halve and core the apples, cut into julienne strips and add to the iced water. Leave to crisp up for 10 minutes or so.
6 For the dressing, in a small bowl, mix together the lime juice, brown sugar and fish sauce. Drain the mango and apple, pat dry with kitchen paper and transfer to a bowl. Pour on the dressing and toss to combine. Add the chilli and chopped coriander and fork through.
7 Lay the monkfish on the barbecue and cook for 6–8 minutes, turning regularly, until charred on all sides and cooked through. Transfer to individual plates.
8 Accompany the monkfish with the apple and mango slaw and lime wedges. Serve the remaining tamarind glaze in a bowl on the side for guests to help themselves.
FAMILY-RUN FINE FOOD AND WINE EMPORIUM
Discover the best food and drink in the Dales, sourced from the finest local artisan producers
Our award-winning store in Leyburn offers a vast range of mouth-watering surprises, including an extensive range of artisan cheeses from around the world, an unrivalled selection of fine wines and spirits and locally sourced quality fruit and vegetables. Our instore butchery boasts a wide range of succulent meat from local farmers and high quality ready-to-cook meals, and our delicatessen counter has an exceptional range of freshly baked pies and cooked meats.
A family-owned business making a difference, for over 150 years.
2 × 250g blocks of halloumi, each halved horizontally salt and freshly ground pepper
ROASTED CHILLI BUTTER
3 long red chillies
100g butter, softened
½ tsp sweet smoked paprika
1 tbsp finely chopped flat-leaf parsley
GARLIC MAYONNAISE
1 large whole garlic bulb
1 tbsp extra virgin olive oil
2 sprigs of thyme, leaves picked
2 handfuls of hickory wood chips (for the barbecue)
100ml mayonnaise juice of ½ lemon
TO ASSEMBLE
4 burger buns
60g rocket
Halloumi and aubergine burgers
These burgers are so good they will impress all your guests, not just vegetarians. Halloumi and aubergine are charred on the grill, for a great balance of textures. The toppings here are extra special: smoky garlic and herb mayo, a fiery roasted chilli butter, and peppery rocket that brings a pop of freshness to every bite.
1 First make the chilli butter. Place the chillies on a hot barbecue and cook for about 10 minutes, turning often, until blackened all over. Pop them into a bowl, cover with cling film and let steam for a few minutes.
2 For the garlic mayo, cut the top off the garlic bulb to expose the clove tips. Sit, cut side up, in a small heavybased frying pan, drizzle over the extra virgin olive oil and sprinkle with salt, pepper and thyme.
3 Scatter a large handful of hickory wood chips onto the barbecue coals for extra smokiness. Place the frying pan on the barbecue over indirect heat. Put the lid on the barbecue and cook the garlic for 45 minutes or until it is soft.
4 Meanwhile, peel, deseed and finely chop the chillies. Place in a bowl with the softened butter, smoked paprika and chopped parsley. Mix well and season with salt and pepper to taste. Set aside.
5 Remove the pan from the barbecue and transfer the garlic to a plate. Leave to cool. Once cooled, squeeze the soft garlic flesh out of the skins into a bowl and mash well with a fork. Add the mayo and lemon juice, season with salt and pepper to taste and mix to combine.
6 Halve the aubergines lengthways and then cut a 2cm thick steak from each half.
7 Cook the aubergine and halloumi steaks on the barbecue over a medium-high heat for about 3–4 minutes on each side until nicely browned and tender. Turn and brush them with a little chilli butter as they cook but allow the halloumi to caramelise before flipping it over.
8 Towards the end of the cooking, lightly toast the burger buns on the barbecue, cut side down, then remove and smear the cut surfaces with any remaining chilli butter.
9 To assemble, spread some garlic mayo on the burger bun bases. Add an aubergine steak, a halloumi steak and then a big handful of rocket. Spread some more garlic mayo on the bun lids. Sandwich the burgers together and secure the lid with a wooden skewer. Tuck in!
MAKES 6
1kg skinless boneless chicken thighs
2 large pinches of saffron strands
1 lemon ½ tsp paprika
2 garlic cloves, finely grated
200g Greek yogurt
2 tbsp extra virgin olive oil
salt and freshly ground pepper
GARLIC YOGURT
250g Greek yogurt
2 tbsp tahini
1 garlic clove, finely grated juice of 1 lemon
1 tbsp finely chopped flat-leaf parsley
Saffron chicken kebabs
Here, succulent chunks of chicken are marinated in yogurt mildly spiced with saffron, paprika and garlic, giving it a beautiful golden colour and a subtle, aromatic flavour. The creamy yogurt served alongside is flavoured with tahini and just the right amount of garlic, making it cool enough to complement the warmth of the lightly spiced kebabs.
1 Cut the chicken thighs into 4cm pieces and place in a large bowl.
2 Using a pestle and mortar, grind the saffron to a fine powder then tip into a small bowl. Finely grate the zest from the lemon into the bowl and add the paprika, garlic, yogurt and extra virgin olive oil. Season generously with salt and pepper and whisk to combine. Keep the zested lemon.
3 Add the chicken pieces to the bowl and mix well to coat. Cover the bowl and place in the fridge to marinate for 2 hours.
4 For the garlic yogurt, mix all the ingredients together in a bowl until smoothly combined. Transfer to a serving bowl, cover and refrigerate until needed.
5 When you’re ready to cook, quarter the zested lemon and cut each quarter into thin slices. Thread the chicken pieces and lemon slices alternately onto 6 long metal skewers.
6 Place the chicken skewers on the barbecue and cook for around 4–5 minutes on each side, turning them regularly.
7 Place the chicken kebabs on a serving platter and serve, with the garlic yogurt alongside.
Why settle for sandwiches when you can take your picnic fare to the next level with these five fantastic recipes
POTTED CRAB WITH MELBA TOAST
RUSTIC CHICKEN LIVER PÂTÉ WITH TOASTED BAGUETTE & CORNICHONS
CROWNED SPINACH & FETA QUICHE
PIMM’S SUMMER SALAD
SERVES
6
1½ punnets of large strawberries (about 36)
3 large cucumbers about 120g watercress (a large handful)
1 small red onion, very thinly sliced
leaves from about 12 sprigs of fresh mint, torn a large handful of toasted walnuts (optional)
PIMM’S DRESSING
90 ml Pimm’s No. 1 Cup
3 tablespoons olive oil
3 teaspoons freshly squeezed lemon juice
3 teaspoons white balsamic vinegar grated zest of 1½ oranges
sea salt and freshly ground black pepper
Quintessentially British, drinking a glass of Pimm’s signifies the start of summer. A chilled gulp full of crunchy cucumber and fresh mint... the tangy bite of a strawberry… just perfect. This Pimm’s summer salad is perfect picnic fare.
Put all of the dressing ingredients in a jar and shake until combined and emulsified. Season to taste with salt and pepper and secure the lid on.
Hull and quarter the strawberries and place in a transportable container. Cut the cucumber in half lengthways. Use a spoon to scrape the watery seeds out of the centre and discard. Slice the flesh into thin crescents about 1 cm thick and add to the container. Add the watercress, sliced onion and torn mint.
When ready to serve, pour the dressing over the salad and gently fold all the ingredients together to ensure the salad is well coated before serving.
If it takes your fancy, a large handful of toasted walnuts adds a nice crunch, so transport these separately and scatter these over the finished salad, if using.
POTTED CRAB WITH MELBA TOAST
SERVES 2
75g unsalted butter
1 shallot, finely diced
200 g crab meat (white and brown) freshly squeezed juice and finely grated zest of ½ lemon
a good pinch of paprika or cayenne pepper a handful of fresh parsley leaves
2–4 slices of medium-sliced white bread
sea salt and freshly ground black pepper
2 ramekin dishes
Melba toast works wonderfully to add just the right amount of crunch and texture to this delicious recipe. Transport the potted crab in a chilled bag to keep it fresh and prevent the butter from melting. Melt a knob of the butter in a frying pan set over low heat and add the chopped shallot. Very gently sweat down the shallot until it is translucent, but do not let it brown. Set aside to cool.
In a mixing bowl, combine the crab meat, lemon juice, a little grated zest, the paprika and a good pinch of salt and pepper. Once the shallot has cooled, stir it into the crab mixture and divide between the ramekins.
Using the same pan you sweated the shallot in, melt the remaining butter very gently. Once runny, pour the butter over the crab to cover in a thin layer. As the butter sets, press a few parsley leaves in flat for decorative effect. Pop the ramekins in the fridge for a few hours to set.
For the melba toast, first turn on your grill and toast the pieces of bread lightly on both sides. Remove from the heat and cut away the crusts with a sharp knife. With the bread flat on a work surface, slice the bread in half horizontally, sliding the knife between the toasted edges, and open up the slice like a book. Cut each piece into four triangles, then pop them back under the grill, untoasted side up, to brown slightly and curl up.
Allow to cool before packing into your cool bag ready to serve with the potted crab.
RUSTIC CHICKEN LIVER PÂTÉ WITH TOASTED BAGUETTE & CORNICHONS
SERVES 6-8
2 tablespoons olive oil, plus extra for topping
1 red onion, diced
1 garlic clove, diced
500g chicken livers
2 anchovy fillets, chopped
1 teaspoon chopped fresh thyme
2 tablespoons capers
2 tablespoons brandy
2 tablespoons chicken stock
1 baguette
a jar of cornichons
100g chutney of your choice
sea salt and freshly ground black pepper
Chicken liver pâté is always always popular. It will keep in the fridge for a good few days once covered with oil, so you can make the pâté in advance of your picnic.
Heat a large pan over medium–low heat. Add the olive oil, onion and garlic. Cook for about 10 minutes until the onion is soft and translucent. Increase the heat to medium–high. Add the chicken livers, anchovies and thyme, along with a good amount of salt (liver needs bold seasoning). Cook for about 10 minutes, stirring frequently. The aim is keep the livers a little pink on the inside, as this will give your pâté a lovely, vibrant hue. Once cooked, remove the livers from the pan with a slotted spoon and set aside.
Add the capers, brandy and chicken stock to the pan. Bring to the boil and reduce by half. Place the chicken livers and cooking liquid in the bowl of a food processor and blitz quickly for a rough and rustic texture or blend it until smooth if you prefer. If the mixture seems too dry, just drizzle in a little olive oil while the blade is spinning until you achieve the desired consistency. Taste and add more seasoning if necessary.
Transfer to a jar or other transportable container and cover the top with a little oil.
Slice and toast the baguette and allow to cool before packing in a transportable container. Pack the cornichons and your favourite chutney, and you’re all set for a delicious picnic lunch!
CROWNED SPINACH
& FETA QUICHE
SERVES 6
125g mixed baby tomatoes
180g ready-rolled shortcrust pastry
4 eggs, plus 1 egg, beaten
90g smoked bacon lardons
100g fresh baby spinach leaves
125ml double cream
125ml full-fat milk
70g grated mature Cheddar a generous pinch of freshly grated nutmeg
100g feta
sea salt and freshly ground black pepper plain/all-purpose flour, for dusting olive oil, for frying
23cm round cake pan, greased
A quiche is one of the ultimate summertime foods. Baking the pastry base in a cake pan with high sides gives it a ‘crown’ around the crust. Try this delicious combination of salty sharp feta, earthy spinach and punchy oven-roasted tomatoes.
Preheat the oven to 2000C/Gas 6.
Halve the tomatoes and place them on a baking sheet. Season with salt and pepper and cook in the preheated oven for about 10 minutes, or until they have softened, then turn the oven down to 1800C/Gas 4.
Roll out the pastry on a flour-dusted surface until 3 mm thick and use to line the prepared cake pan. Trim off the excess pastry at the very top of the cake pan. Prick all over the base with a fork and bake in the preheated oven for 20 minutes. After 20 minutes, brush the pastry with egg wash and return to the oven to bake for a further 6 minutes.
While the pastry case is cooking, you can make the filling. Put the bacon lardons in a frying pan with a little olive oil and fry until crispy. Pour away the excess oil, turn off the heat and drop the spinach into the pan to wilt in the residual heat.
Put the 4 eggs, cream and milk in a bowl and beat together. Stir in the cheese, roasted tomatoes, browned lardons and wilted spinach and season generously with salt, pepper and the nutmeg, to taste.
Pour the mixture into the blind-baked pastry case, it should only fill it halfway up, crumble the feta in chunks over the top and then bake in the still-hot oven for 25–30 minutes, or until it has the slightest wobble.
Leave to cool in the cake pan before removing from the pan, slicing and packing for your picnic.
POTTED AMARETTI TIRAMISÙ
MAKES 6
6 large eggs, separated
200 g caster sugar
250 g mascarpone
250 ml double cream
300 ml strong black coffee
200 ml brandy
50–60 bite-sized amaretti biscuits, or 25–30 sponge fingers / ladyfingers, if you prefer shaved chocolate, to decorate cocoa powder, for dusting
6 small jam or Kilner jars
Not only does this dessert look great served in individual lidded jam or Kilner jars, which adds a novelty factor, but potting the tiramisù also allows for easy-peasy transportation. Make sure you pack the jars in a very well insulated cool bag.
In a large mixing bowl and using an electric hand whisk, beat the egg yolks with the sugar until thick and creamy. In a separate bowl, beat the egg whites to stiff peaks and set aside.
Add the mascarpone to the egg yolk mixture, a spoonful at a time, whisking well between each addition, until smooth. Whisk the cream to soft peaks, then fold into the mascarpone and yolk mixture with a metal spoon. Finally, fold the egg whites into the mixture.
Combine the coffee with the brandy in a bowl. Dip half the amaretti biscuits in the liquid, soaking completely, then use them to line the bottom of the jars. Spoon half of the mascarpone mixture over the amaretti bases, dividing it equally amongst the six jars.
Recipes taken from Picnic published by Ryland Peters & Small (£14.99).
Dip the remaining biscuits in the coffee and brandy and arrange on top of the mascarpone in all six jars to create a layered effect, then spoon over the remaining mascarpone mixture. Pop the lids on the jars and chill for about 2 hours.
Sprinkle with shaved chocolate and dust generously with cocoa powder before serving.
Celebrated chef Emily Scott shares some mouthwatering, easy-to-prepare recipes for all fish lovers looking for inspiration
SERVES 2
1 tablespoon olive oil
2 spring onions, thinly sliced
2 garlic cloves, thinly sliced
1 red chilli, finely chopped
1 stick of lemongrass, thinly sliced
1 x 400ml tin of coconut milk
1.5kg fresh mussels, cleaned and beards removed (discard any that are open)
juice of 1 lime handful of coriander leaves and stalks, chopped
sea salt and freshly ground black pepper crusty bread, to serve
Easy Thai mussels
Mussels – plump, sweet and salty, they are so good. When the new season’s ingredients appear, I am always so happy to see them. I love the fragrant Southeast Asian flavours in this super- quick shell supper.
PREPARATION: 15 MINUTES COOKING: 17 MINUTES
Heat the olive oil in a large saucepan over a medium heat. Add the spring onions, garlic, chilli and lemongrass, and cook for about 5 minutes, stirring, until softened. Add the coconut milk and bring to the boil, then simmer gently for 5 minutes. Add the mussels, increase the heat to high and cover the pan with a tight-fitting lid. Cook for 4–5 minutes, giving the pan an occasional shake to help the mussels wake up and release their flavour.
Remove from the heat, stir well and spoon the open mussels into warm serving bowls. Discard any that have not opened.
Put the pan back on the heat and reduce the sauce for 2 minutes. Add a squeeze of lime juice and most of the coriander, then season to taste.
Pour the sauce over the mussels and garnish with the remaining coriander. Serve immediately with crusty bread to mop up the delicious, creamy coconut sauce.
Campari and vodka cured salmon
SERVES 6
1kg sea salt crystals
400g golden caster sugar
1 tablespoon pink peppercorns, crushed
100g chervil, leaves finely chopped
1 tablespoon grated orange zest
150ml Campari
80ml vodka
1 side of salmon, skin on, pin-boned (about 800g)
TO SERVE
rye bread
horseradish sauce
salmon roe
small handful of dill
lemon slices
A classic barside drink that I am very fond of is the Garibaldi, made with Campari and orange juice and served in a high ball glass on the rocks. The bitter notes blend perfectly with the fresh and very frothy citrus. I’ve taken inspiration from this colourful duo and found it works beautifully for curing a side of salmon with juniper, pink peppercorns, a hit of vodka and the green, feathery, subtle notes of chervil.
PREPARATION: 20–25 MINUTES CURING: 24–48 HOURS
Combine the salt, sugar, pink peppercorns, chervil, orange zest, Campari and vodka in a large bowl and stir together. Place half of this curing mixture on a large piece of cling film (plastic wrap) in a deep-sided tray. Place the salmon, skin-side down, on top of the curing mixture, then cover with the remaining curing mixture. Cover the salmon with another layer of cling film, then weigh down the salmon using a smaller tray. Use tins as weights. Place in the refrigerator for at least 1 day, but 2 days is even better. When ready, strain away any excess liquid and clean off the cure from the salmon with paper towels. Slice the cured salmon into 1cm pieces, just as you would smoked salmon. Serve on thinly sliced rye bread with horseradish sauce, salmon roe, dill fronds and lemon slices.
Scallops roasted in the shell with shallot and hazelnut butter
SERVES 4
250g unsalted butter, at room temperature
2 large shallots, finely diced
1 garlic clove, crushed
1 handful of chives
zest and juice of 1 lemon
200g hazelnuts, skinned and crushed
4 scallops in the shell, prepared and cleaned
1 tbsp sunflower oil
sea salt and freshly ground black pepper
The combination of sweet shallots, chives, lemon zest and butter is extraordinary. It’s such a joyful way of cooking scallops by popping them back into their shells, smothering them in butter and roasting in the oven or over coals.
PREPARATION: 20 MINUTES COOKING: 7 MINUTES
Preheat the oven to 200°C fan/220°C/gas 7.
Melt 50g of the butter in a small pan that has a lid over a low heat. Add the shallots and garlic and cook, covered, until soft and sweet. Leave to cool.
Bring a small pan of water to the boil and cook the chives for 1 minute, then drain and refresh in iced water. Chop finely and squeeze any water out through a clean tea towel. Add the remaining butter to a food processor and add the cooled shallot mixture, most of the chives, and the lemon zest and juice. Season with salt and pepper, then blitz. Scrape into a bowl and fold through the crushed hazelnuts, keeping some hazelnuts back for garnish. Pat the scallops dry and lightly coat with sunflower oil and season with salt. Place each scallop back in its shell and bake for 3 minutes. Remove from the oven and add a teaspoon of the shallot and hazelnut butter to the top of each scallop. Return to the oven for another 3 minutes.
Serve garnished with the reserved hazelnuts and chopped chives.
Shell-on prawn skewers with miso and ginger butter
SERVES 4 (AS A STARTER)
80g unsalted butter, softened
2 tablespoons white miso
1 tablespoon grated fresh root ginger
zest and juice of 1 lime
16 shell-on prawns (shrimp), deveined
16 rosemary sprigs to use as skewers (or use bamboo skewers soaked in water)
1 tablespoon good olive oil
sea salt
Cooked over coals is a simple way to enjoy prawns (shrimp). Let your fishmonger prepare them for you, so all you have to do is thread them on to rosemary skewers, grill and then drown in miso butter. You can also swap out the prawns for scallops (use three per skewer).
PREPARATION: 15–20 MINUTES COOKING: 5–6 MINUTES
Preheat a grill or barbecue to a high heat. In a small pan combine the butter, miso, ginger, lime zest and juice, and place over a low heat until the butter is melted. Set aside. Thread the prawns onto the rosemary skewers, drizzle with olive oil and season with salt. Cook over coals or under the grill for 1–2 minutes until charred and pink, turning as needed.
Place the prawns on a serving platter or individual starter plates and spoon over the miso and ginger butter. Messy to eat, but well worth it.
With a fabulous riverside location, refurbished rooms, a highly acclaimed restaurant and a gorgeous golf course, this spa hotel is the perfect place to relax
ldwark Manor is set in beautifully landscaped gardens looking out over the River Ure as it gently meanders through the lush countryside northwest of York. There has been a manor house here for centuries, but the magnificent Victorian building that forms the heart of the Aldwark Manor Estate today dates from the late 1800s.
Aldwark Manor was converted into a hotel in 1978, and a golf course was created in the grounds. The current owners, a local family business, acquired the estate in 2019. They set about a multi-millionpound improvement programme, sympathetically refurbishing and extending the existing building and extensively redeveloping the golf course.
The estate’s spa is currently undergoing a comprehensive redevelopment designed to set a new benchmark in wellness. The first phase, scheduled for completion later this summer, includes a state-ofthe-art gym, a salt steam room, a scenic sauna, and a gorgeous outdoor spa garden featuring a pool and relaxation areas.
Phase two, next year, will bring luxurious treatment rooms and a spa lounge, along with extra bedrooms, expanded event facilities, and upgraded meeting spaces to cater for more weddings –Aldwark is already a popular wedding venue – along with corporate gatherings and special occasions.
DINING DELIGHTS
The exciting new developments at Aldwark Manor Estate have already received an enthusiastic reception.
The estate’s fine dining restaurant, Chartwell, opened in 2024 specialising in classic British cuisine with a modern twist. It has been praised by critics and guests alike – within months it had achieved three AA Rosettes, and soon afterwards was Michelin-recommended.
Chartwell currently offers a seven-course menu (‘Romeo’) and a ten-course menu (‘Julieta’), whose immaculately presented plates showcase locally sourced artisan ingredients. In a quirky 21stcentury touch, a video screen carries a live feed of the kitchen, giving diners the chance to watch the restaurant’s talented team of chefs at work.
Next door to Chartwell is Clem’s, a wine-tasting room whose Enomatic wine system preserves and dispenses a selection of fine wines from around the globe at the optimum temperature – a perfect way for connoisseurs to expand their knowledge.
In addition to Chartwell, the estate has two other restaurants, Elements and Bunkers. Elements has stunning countryside views and offers breakfast and lunches as well as evening meals. And for those in search of big-screen live sports action, Bunkers offers an informal menu ranging from sandwiches and light bites to burgers, steaks and pizzas.
A GREAT PLACE TO STAY
IN FULL SWING
Bunkers restaurant, as the name suggests, is part of the £15 million redevelopment of Aldwark Manor’s 70-par, 18-hole golf course. Ranged along the bank of the Ure, the picturesque course challenges players with water hazards, downhills and forestry. Since it reopened, Aldwark’s golf course has seen a huge boost in usage and cemented its position as a favourite among both local and visiting players.
New for the 2025 season is a golf simulator that allows guests to play legendary courses such as St Andrews and Pebble Beach. It also includes skill-based challenges to test and improve players’ games, swing consistency training with realtime feedback, and club distance tracking to help develop precision and performance.
As well as enhanced golf facilities, this summer Aldwark Manor Estate is introducing a variety of exciting outdoor activities that take advantage of the River Ure. These include a new boathouse that will offer paddle-boarding experiences and serve as a unique meeting space for small groups.
A ROOM WITH A VIEW
If you’re thinking of staying over (and you certainly should), you’ll find that all of Aldwark’s rooms and suites have been completely refurbished with no expense spared. Expect clever colour schemes, handsome wallpapers, sumptuous fabrics, Molton Brown toiletries and fluffy white towels. Each room has its own identity, and most have splendid views across the estate and the surrounding countryside.
And whilst the hotel itself isn’t dog-friendly, there’s a very luxurious self-catering lodge –South Lodge – just inside the imposing estate entrance. With two superbly appointed double bedrooms, a cosy wood-burning stove, and a terrace with a private hot tub and far-reaching views across the Vale of York, South Lodge is the perfect location for an extra-special break for up to four people and their four-footed friends.
For more information about Aldwark Manor Estate, or to make a booking, visit aldwarkmanorestate.co.uk
TAILORED HOME INSURANCE RIGHT DOWN TO THE FINEST DETAIL
For high-value properties and contents, including valuables, fine art and collections, choose NFU Mutual Bespoke Home Insurance.
To discuss your high-value home insurance, contact: Elliot, Agent at NFU Mutual Vale of York Call 01845 522337 Email ValeofYork@nfumutual.co.uk Search NFU Mutual Bespoke
40 YEARS OF THE MASHAM
SHEEP FAIR
27th – 28th September
During the weekend from 10.00 am
SHEEP SHOW • SHEEPDOG DEMONSTRATIONS • SHEEP RACING
Set within 28 acres of picturesque North Yorkshire countryside just off the A1(M), and well-served by multiple bus routes, pupils are happy and supported in small class sizes They are encouraged to explore their creativity, take risks in their learning, and develop resilience As a result, they become confident, caring and independent young adults
A visit is the best way to truly understand what makes our school so special and why so many families choose Cundall Contact us to arrange a personalised visit or taster day at any time
t : 01423 3 6 0 200 e : admissions @ cunda ll manor . org . uk www cunda ll manorschoo l com Cundall Manor School is an exceptional independent day and boarding school for boys & girls from Nursery to GCSE.
House Martins, House Sparrows, Starlings and Swifts need our help. We’re working with communities to create new homes and feeding sites for these four endangered species. Find out how you can help...
Breathtaking Breaks
Rich cultures, beautiful beaches and delicious food, these destinations are great choices for a summer break
Dubrovnik, Croatia
Luscious Lisbon
Lisbon, Portugal’s capital, is the perfect choice for a sun-soaked city break.
Spread across seven hills overlooking the River Tagus, Lisbon is one of Europe’s oldest cities and has more than 2,000 years of history ready to be explored via the city’s vintage tram network.
Highlights include São Jorge Castle, a Moorish citadel offering panoramic views across the city’s rooftops, and Lisbon Cathedral, a Romanesque gem that has stood since the 12th century.
Food lovers will be entranced by Lisbon’s culinary scene, with its emphasis on fresh seafood, hearty stews and delicious cakes –ideally accompanied by a few glasses of the region’s rich, fruity wines.
Intriguing India
Interested in visiting India? The ‘Golden Triangle’ is an exciting visitor itinerary that takes in three of the subcontinent’s northern highlights and showcases the country’s enormously rich heritage and vibrant culture. There’s Delhi, with its majestic Mughal-era Red Fort and a cityscape that ranges from grand boulevards to the chaotic, colourful maze of Chandni Chowk market.
Then there’s Agra, home of the iconic white marble Taj Mahal and the equally imposing Agra Fort.
And finally there’s Jaipur, the ‘Pink City’, with its wealth of jaw-dropping historic monuments such as the surreal Jantar Mantar, an 18th-century astronomical observatory that includes the world’s largest sundial.
Captivating Croatia
Renowned for its stunning Adriatic coastline, Croatia is a great choice for travellers in search of that winning combination of sunshine, culture and top-notch food and drink. Croatia’s must-see city is Dubrovnik, the ‘Pearl of the Adriatic’, a UNESCO World Heritage site whose marble streets, jumble of tightly packed roofs and mighty city walls served as the dramatic backdrop to scenes of King’s Landing in Game of Thrones. For a complete contrast, Plitvice Lakes National Park – an easy day-trip from the historic town of Split – is a haven for hikers and nature lovers attracted by its turquoise lakes, lush greenery and magnificent waterfalls.
Destination Danube
A river cruise on the Danube, Europe’s mightiest and most romantic river, is a chance to enjoy an ever-changing panorama of terraced vineyards, fairy-tale castles, baroque churches, picturesque riverside towns and grand cities.
Foremost amongst the latter is Budapest, a city divided by the river itself into two complementary parts – Buda and Pest – each formerly a city in its own right. Buda’s steep medieval streets wind up Castle Hill, home to Buda Castle, Matthias Church and the Fisherman’s Bastion. On the flatter Pest side, elegant boulevards lead to St. Stephen’s Basilica and the grandiose Széchenyi Thermal Baths, the city’s most popular spa.
For more great holiday ideas, visit The Travel Lounge at 11 Market Place, Bedale. Alternatively, call 01677 427358 or email sales@thetravellounge.co.uk
THE TRAVEL LOUNGE IS RENOWNED FOR ITS EXCELLENT SERVICE AND COMPETITIVE PRICES. Our friendly expert team are second to none and use their extensive knowledge to create the perfect holiday, just for you. Our in-depth experience and proven high levels of service are supported by the financial security of being fully ABTA-bonded.
Cartier jewellery and watches
A Cartier Panthère pin, set with round brilliant-cut diamonds. Sold for £3,500
ow a byword for luxury, Cartier was founded by jeweller and watchmaker
Louis-François Cartier in Paris in 1847. The company remained under family control until the 1960s and is still thriving today.
Right from the start Louis-François introduced jewellery, fashion and novelty items alongside his core watchmaking business, and to this day Cartier maintains a remarkably diverse portfolio of luxury items.
SUPERLATIVE STYLE
“Cartier have always worked with top designers, have always been renowned for their excellent quality, and have always stayed abreast of the latest fashions,” says Jess Fall, jewellery specialist at Tennants auction house in Leyburn. “Their jewellery – whether it be brooches, pins, pendants or rings – has a timeless elegance. It’s sophisticated, versatile, and eminently wearable.”
“The market for Cartier jewellery at auction is currently very strong. Buying at auction gives you the chance to own a top-quality piece at a fraction of the price you would pay for new. And also, of course, the chance to acquire vintage lines that are no longer available.
“Who’s buying? Pretty much everyone! A lot of pieces stay in the UK, but there’s also plenty of demand from overseas. There are a lot of fakes around, though, so it’s crucially important to have supporting evidence of authenticity: boxes, paperwork and so on.”
The market for Cartier watches is just as buoyant as the market for Cartier jewellery, according to Adam Wasdell, Tennants’ authority on watches, clocks and barometers.
“Vintage watches are doing really well at the moment,” says Adam. “People are looking for a good name – Cartier, Rolex, Patek Philippe – and items that are in good condition and haven’t been messed around with.”
A Cartier Santos
circa 2003. Sold for £3,800
to this day Cartier maintains a remarkably diverse portfolio of luxury items
A
for
wristwatch,
A Cartier Pasha wristwatch, circa 2005. Sold for £2,800
A Cartier dolphin pendant with an oval-cut emerald eye. Sold for £2,800
pair of Cartier diamond hoop earrings. Sold
£3,800
“A lot of collectors are buying them as an investment; in the current financial situation it’s a lot better than keeping your money in the bank!
“Cartier watches are renowned for their simple, clean lines. Three of their most recognisable designs – hugely popular with collectors today – are the Santos, the Tank and the Pasha.”
HIGH FLYER
“The Santos was created in 1904 by Louis Cartier, one of Louis-François Cartier’s three grandsons. His close friend Brazilian aviator Alberto Santos-Dumont asked Cartier to make him a watch to wear while flying. The result was Cartier’s first man’s wristwatch, a design classic with its easy-to-read, flat, square-bezel. The Santos was launched onto the market in 1911 and is still being made today.”
A Cartier Tank Française wristwatch, circa 2005.
Sold for £1,300
“Just a few years later, Louis designed Cartier’s most iconic dress watch, the Tank. Created in the middle of the First World War, its form was based on Louis’s interpretation of the outline of a Renault FT-17 tank viewed from above. A century later the Tank remains the most desirable of Cartier’s watches on the open market.
“In contrast to these two rectilinear creations is the Pasha, with its bold round dial. This originated in 1932 when the Pasha of Marrakech asked Louis Cartier to make him a water-resistant watch suitable for his active lifestyle. Cartier’s response was a watch with a large diameter dial, a crown cover and a metal protective grid. This remained a one-off until 1985 when the company launched the Pasha range, named in tribute to the Moroccan lover of fine watchmaking who had been a lifelong customer of Louis Cartier.”
For more information about Tennants Auctioneers, or to arrange a valuation, visit tennants.co.uk or call 01969 623780.
Summer
on the swinton estate
Amid 20,000 acres of breathtaking countryside on the edge of the Yorkshire Dales, the Swinton Estate offers a place to stay, play, dine, and rediscover wellness in a truly unique environment. With a range of delicious dining options and a multitude of activities for all the family to enjoy, we look forward to welcoming you soon.
New for 2025, Pommery Champagne and Croquet Lawn offers a fabulous selection of champagnes from Pommery in Reims. With stunning views over the deer park, the beautiful South Lawn offers a perfect backdrop to savour these gorgeous summer drinks. Pop by for a glass or enjoy a leisurely afternoon or evening sharing a bottle – and some perfectly paired nibbles. No booking required.
Summer Cookery Courses
Throughout June, July and August
For mini chefs and grown-ups alike! Brush up on your cookery skills with either a half or full day’s cookery masterclass, led by our talented Swinton Estate chefs. Choose between a myriad of fabulous courses, from French Brasserie and Middle Eastern Cuisine, to Artisan Breadmaking and our ever-popular Cooking on Fire, which is back during the summer months.
Spa Wellness Days
Various dates throughout June, July and August
Carve out some time to relax, restore and renew. Choose from Forest Bathing, Reiki Drumming, Sound Bathing or Yoga. Our trained instructors will guide you in deep meditation, leaving you rebalanced physically, mentally and spiritually. Why not make it a spa day with two hours’ access to the facilities at the Swinton Country Club and a £29 food allocation for The Terrace Restaurant.
Swinton Park in Watercolour
Monday 7th July
Spend the day with artist Jason Skill capturing the wonderful Swinton landscape in watercolours. Whether you’re a beginner or an improver, you’ll enhance your watercolour painting skills, learning numerous tricks, methods and mediums used by professionals. Mainly based in the Spa Gardens, you will also explore Swinton’s inspirational surroundings, firing up your imagination and flexing your artistic muscles, all with Jason’s guidance. This workshop is great for anyone who is interested in watercolours. The workshop also includes a twocourse meal in the Terrace Restaurant and Bar, along with arrival tea/coffee/biscuits.
Wedding Open Day
Sunday 13th July
To all newly engaged couples, we invite you to Swinton Park’s Wedding Open Day to have a look around the rooms available and meet with one of our coordinators to go through all your wedding requirements and hold the date for your dream day. See the Library, with stunning views overlooking the deer park; explore the fabulous Deer House, for a beautifully rustic venue; and discover the Panelled Room, for a more intimate celebration.
Our fabulously unique ‘pop up’ dining experience at the Deer House on the Swinton Estate will be in full swing, with our talented chefs once again firing up the pizza ovens! Perfect to gather family and friends for a relaxed lunch or evening nestled in Swinton’s stunning parkland, taking in the stunning views. Enjoy a delectable antipasto sharing board, delicious fresh wood-fired pizzas, followed by classic dessert or ice cream.
Himalayan Garden & Sculpture Park
The Hutts, Grewelthorpe, Ripon, HG4 3DA himalayangarden.com
Sculpture in the Landscape Exhibition
To Sunday 2nd November
The garden is a treasure trove of art and nature. Set alongside our permanent collection of 90 sculptures, over 70 new pieces have been selected from artists across the UK to further enhance the landscape.
Modern Calligraphy Workshop
Wednesday 25th June, 10am – 12.30pm
Learn how to write beautifully using ink. Suitable for complete beginners, this class will teach you everything you need to know starting right at the basics through to creating your own unique style of lettering. All attendees will get a Calligraphy Starter Kit, including handouts, paper, pen and ink to use and take home, providing everything you need to start your calligraphy journey.*
Botanical Casting Workshop
Thursday 10th July, 10am – 1pm
Join Jenni Radbourne from Wensleydale Botanicals and learn how to make gorgeous botanical casts. Jenni is a florist, passionate gardener and flower grower; her casts create a snapshot in time and a lasting imprint of flowers pressed into clay to make a fine plaster cast.*
Ceramic Poppies Workshop
Saturday 2nd August
Join ceramicist Anna Whitehouse for a walk and to talk about her 2022 poppy installation ‘Bursting from the Slumber’ in the sculpture park, before heading inside to customise your own unique trio of ceramic poppies for your own garden. Anna will take the poppies back to her studio to glaze, fire and assemble onto steel rods, returning them to the Himalayan Garden for your collection.*
*Limited places, booking essential.
Yore Mill Craft Shop and Gallery
Church Bank, Aysgarth, DL8 3SR 01969 662829
yoremillcraftshopandgallery.co.uk
Art Class
Sketching in Nature
Saturday 12th July
The beautiful area around Aysgarth Falls provides a fantastic array of possibilities for sketching and observation.
We are located next to the Upper Falls and we will walk a little and sketch using a variety of media. Back in the studio we’ll develop a drawing or series of drawings that will lead into a main composition. A very free explorative experience of calm in the countryside.
The full day with lunch is £75 per person.
Lightscapes A Solo Exhibition of new work by Hannah Kerwin
Saturday 30th August – Friday 31st October
Lightscapes is a solo exhibition of new works by Hebden Bridge artist Hannah Kerwin. Hannah is an artist whose oil paintings bring to life the delicate and shifting interplay of light in nature. Capturing the essence of landscapes, woodlands, rivers and moors, Hannah’s work reveals a fascination with how sunlight transforms natural spaces, imbuing each scene with depth and emotion. Each piece invites viewers to step momentarily into these vivid worlds of serene beauty. Check our website for further details for the class and exhibition.
A new chapter in wellbeing
Our state-of-the-art leisure club will include a cutting-edge gym and movement studio, outdoor gym, salt steam room and scenic sauna, and an outdoor spa garden with pool and relaxation zones – coming this autumn.
Food glorious food
Be among the first to savour our recently 2 AA Rosette-awarded restaurant, Elements. Or, indulge in an unforgettable culinary experience at Chartwell – our 3 AA Rosette fine-dining restaurant, proudly recommended by the Michelin Guide. Two irresistible choices. One unforgettable experience.
Luxury in the heart of North Yorkshire
Set in 200 acres of peaceful countryside, Aldwark Manor blends timeless elegance with modern comfort – home to 60 unique rooms and a newly refurbished 18-hole golf course.
01347 838 146 aldwarkmanorestate.co.uk
Alne, York YO61 1UF
Kiplin Hall & Gardens
Near Scorton, Richmond, DL10 6AT 01748 818178 kiplinhall.co.uk
Open 6 days a week (closed on Thursdays)
Alice Through the Looking Glass
from Quantum Theatre
Outdoor Theatre
Saturday 12th July, 7pm - 8.30pm
Quantum Theatre presents a brand-new adaptation of Lewis Carroll’s timeless classic Through the Looking Glass (and What Alice Found There). With live music and the full array of Carroll’s fantastical characters, this lively new version follows Alice’s adventures in the looking-glass world she enters through the mirror above her drawing-room fireplace. Book tickets online: £16.00.
Buckets of Fun Summer Holiday
Friday 18th July - Wednesday 3rd September, 10am - 5pm
Discover Buckets of Fun activities hiding in the grounds of Kiplin this summer, full of things to do in Yorkshire! Play games, explore trails, learn, and laugh as a family in the fresh air. (Included with admission.)
Forest bathing started in Japan in the 1980s and is now part of the national health programme. It’s about slowing down and noticing the things in nature we so often take for granted. Explore Kiplin in a new way for 2025! Booking essential, £20.00. (Kiplin is closed to other visitors on Thursdays.)
Pop-up Catch Club
Saturday 2nd August, 11am - 2pm
Join our ‘pop-up catch club’ to join in some Jacobeanstyle singing, mirth and merriment. No experience necessary and all ages welcome! In the 16th and 17th centuries, rounds and catches (think songs like London’s Burning or Frère Jacques) were not just children’s songs, but also a popular form of social recreation for adults. (Included with admission.)
Pedalling from venue to venue with all of their set, props and costumes on the back of their bikes, the HandleBards are a four-strong troupe of actors who are spending the summer bringing environmentally sustainable Shakespeare to venues across the UK. Join the troupe at Kiplin Hall and Gardens for a bicycle-powered production of Shakespeare’s Much Ado About Nothing like you’ve never seen before. In usual HandleBards style, expect riotous amounts of energy, a fair old whack of chaos and a great deal of laughter. £19.00.
Big Birthday BashCelebrate 400 years with us!
Saturday and Sunday 30th & 31st August, 10am - 4pm
Celebrate our 400th birthday with a living history weekend showing life in 1625. See life from 400 years ago up close with Kiplin Hall as the backdrop. (Included with admission.)
Dine
on the swinton estate
We have a diverse range of dining experiences across the estate this summer. All dining experiences on the Swinton Estate embrace the very best seasonal produce from across the Estate, Yorkshire and the North East. Open to non-residents.
Samuel’s Restaurant
Enjoy a classic British dining experience in Samuel’s Restaurant. Open Wednesday to Saturday evening and Sunday for a sumptuous Yorkshire lunch.
Afternoon Tea in the Drawing Room
Enjoy beautiful delicacies from our pastry kitchen, locally sourced meats, local preserves, and perhaps a glass of champagne, for an extra special occasion.
Chef’s Table by Josh Barnes
An unforgettable culinary experience of incredible food and drink served by Michelin-trained, awardwinning chef Josh Barnes.
The Terrace Restaurant & Bar
From small plates to sharing feasts, The Terrace Restaurant & Bar offers seasonal menus showcasing Estate produce with a fresh and modern twist.
Pommery Champagne and Croquet Lawn
New for summer 2025! The beautiful south lawn offers the perfect backdrop, with stunning views across the Deer Park, to savour these gorgeous summer drinks.
The Northern Antiques Fair
The Garden Rooms at Tennants, Harmby Road, Leyburn www.northernfair.com
Thursday 9th to Sunday 12th October
This year’s fair will feature over 40 specialist antiques and fine art dealers at the Garden Rooms and Cloisters at Tennants, making it a truly spectacular event for the north of England.
The fair showcases paintings from all genres, including two Victorian views of Whitby, which has long been, and still is today, a favourite spot for artists. These can be found on Ellis Fine Art’s stand, ‘Fishing boats in the harbour, Whitby’ by Gustave de Breanski (1856-1898) priced at £8,995 and ‘Whitby’ by Henry Redmore (1820-1887), £5,950, who was a notable marine artist – many examples of his work can be found in the Ferens Gallery in Hull. For something more modern, Glass of All Ages is exhibiting two limited edition bowls, a red rowan bowl made in 2019 and the Field Poppy bowl in 2016, by Gillies Jones, who blows glass in Rosedale Abbey, Pickering.
The fair has a very loyal following with the majority of the exhibitors returning year on year. The Royal Agricultural Benevolent Institution (RABI) is continuing its very successful charity alliance with the fair and each year hosts a very popular breakfast event for its many supporters.
Light refreshments are available in the popular café, bistro or bar at Tennants and there is ample parking on site. For a complimentary ticket to the fair, admitting 2 guests, please visit www.northernfair.com
Masham Sheep Fair
Saturday 27th and Sunday 28th September
Masham boasts one of the largest and finest market squares in England, famous for its sheep sales where in the past as many as 70,000 sheep were sold each year. Events include an actionpacked programme on both Saturday and Sunday, with sheep showing, sheep racing, craft market, Bishop Blaize procession, fleece stalls, sheepdog demonstrations, hand bell ringers, morris dancers, art exhibition and tours of Theakstons & Black Sheep breweries, as well as a small children’s fair. The theme for the flower display in St. Mary’s Church will be ‘A Harvest of Fruit’.
Entry forms from Broadley’s, 3-5 Market Place, Masham, Ripon, North Yorkshire, HG4 4DZ. All proceeds go to Yorkshire charities.
Rosemary and Twine
The Oak Room, Thornborough Hall, Moor Road, Leyburn DL8 5AB
Thursday 24th July - 5 week course
Our 5 week course begins on Thursday 24th July and includes all materials and refreshments. You will learn many skills, including how to cut and condition flowers. Foam-free sustainable techniques and mechanics. Sessions include flower crowns, vase arrangements, living wreaths and dried flower arrangements. Email info@rosemaryandtwine.co.uk to enquire and book a place.
A prestigious country residence in a private and secluded setting with a range of outbuildings and land extending to 20.99 acres.
OIEO £2.5M
GUILDY HALL, MUKER
A traditional country property situated in an idyllic and secluded position with private gardens, small paddock & riverside frontage.
Guide Price: £695,000
SPEN HOUSE FARM, ASKRIGG
A substantial Grade II listed detached farmhouse with a range of barns offering development potential (subject to planning) and approx. 2 acres of land.
Guide Price Range: £600,000 - £650,000
ABBOTS WELL COTTAGE, RIEVAULX
An attractive five-bedroom detached period country house situated in a stunning rural position within the historic village of Rievaulx.
Guide Price: £1M
SPION KOP, WHAW NR RICHMOND
A fully refurbished three-bedroom farmhouse in a stunning elevated position with gardens, extensive parking and small paddock.
Guide Price: £695,000
THE BARN, APPERSETT
A stunning detached family house with planning permission for extension, large gardens and garaging.
