Dales Life Winter 2020

FREE Winter 2020

HOME & GARDEN | LIFESTYLE | WILDLIFE | FOOD & DRINK

The Magic of Winter Stylish Supper a magnificent menu from James Martin True Blues springtime stunners for your garden Flying Visit spectacular overwintering birds

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County Kitchens (Leyburn) Ltd

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Welcome

LOOKING ON THE BRIGHT SIDE

Winter is here, but it’s not long now until we reach the shortest day and things start getting lighter and brighter. During these dark days, though, it’s vital to get out and enjoy what little daylight there is.

There are still plenty of jobs to do in the garden – for some timely inspiration turn to our Garden Notes section, or check out Adam Appleyard’s ideas for bringing a blast of brilliant blue to your borders this spring. Watching the local wildlife is another excellent way to enjoy time outdoors. And with the trees and shrubs stripped of their leaves, this is the perfect time to do it.

Spectacular winter visitors like the waxwing are arriving in their thousands, so keep your eyes peeled for the species featured in our article on p.18. Our local wetlands – we list six of the best on p.24 – attract vast numbers of winter wildfowl, so grab your binoculars and head out for a brisk winter walk!

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DO IT FOR THE DALES With the festive season looming, and most of us reeling from a very difficult year, it’s more important than ever to support your local businesses. Everything you need, from good food and drink to gorgeous gifts, is available right here in the Dales, often at prices well below those you would pay online. So don’t let our local independent retailers and services disappear. Give them your custom and make sure they’re still here in years to come.

Finally, we want to say a massive ‘thank you’ to all the advertisers who have stayed with us during these trying times – do remember to tell them you saw them in Dales Life!

We’ll be back in spring. In the meantime, stay safe and here’s looking forward to a happy and healthy 2021.

Opinions or statements expressed in this magazine are those of the individual and not necessarily those of Dales Life.

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BIKER BESPOKE H A N D M A D E J O I N E RY

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Contents

11 Winter 2020

11 LIFE STYLE

33 GARDEN NOTES

18 WINTER WONDERS

38 THE DISCERNING DINER

Inspiring ideas for your home and garden.

Some of our most colourful and interesting birds are winter visitors, says Brian Pike.

24 BIRD WATCH

The best places to watch wildfowl this winter.

26 SPRINGING THE BLUES

Wake up your borders with some brilliant blue springtime stunners, says Adam Appleyard.

Garden news, products and advice for the winter months ahead.

Claudia Blake visits Storehouse Kitchen in Ripon.

47 FOOD NOTES

Food news, events and fabulous local produce.

50 HOME COMFORTS

James Martin shares his recipes for home cooking from his own kitchen.

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Contents 58 CLASSIC IVY

92 A GREAT PLACE

66 NICE AS PIE

98 SPIRIT OF THE DALES

Outstanding dishes by Gary Lee, head chef at the iconic Ivy Restaurant.

Discover the art of show-stopping pies.

Calum Franklin shares some of his favourite recipes.

78 SWEETY PIE

The distillery that’s taking the taste of Wensleydale worldwide.

102 PONY TALES

We meet Wensleydale author and entrepreneur Hannah Russell.

Maxine Clark’s delicious mouth-watering recipes from her new book, Pies, Glorious Pies.

106 DALES LIFE LOVES

Fabulous champagne, fine wines and a superb scotch.

110 COLLECTED WORKS

89 DRINKS NOTES

90 FESTIVE FAVOURITE This spiced ham is delightful, either for the main event, or rustled up for sandwiches.

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TO STAY Enjoy a relaxing break at the magnificent Grantley Hall, Ripon.

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A collection of gorgeous goodies for the new season.

Brian Pike reports on Chanel, one of the most iconic designers of all time.

129 TO DINE FOR

Great places to eat and stay in the Dales.

106 Editor: Sue Gillman Deputy Editor: Brian Pike Advertising: Sue Gillman Art Editor: Stefan Suchomski Proof Reader: Alison Farrell Proprietor: Sue Gillman Contributors: Adam Appleyard, Claudia Blake, Maxine Clark, Calum Franklin, Gary Lee, James Martin, Brian Pike.

Cover image: FLPA Images

Dales Life 90 Tadcaster Road, York YO24 1LT t. 01904 279499 m. 07970 739119 e. sue@daleslife.com www.daleslife.com

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For over 40 years we’ve designed and created bespoke kitchens, interiors and furniture across Thirsk, Yorkshire and throughout the UK. Our skilled craftsmen create unique pieces that are built to last a lifetime. Every one of our designs has unique features – from kitchens with individual style to furniture crafted just for your home.

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LIFESTYLE

inspiring ideas for your home and garden Eye-catching kitchen painted in striking Farrow and Ball COLOURS, Thirsk Decorating Centre, 01845 440668 Berries and snowflakes TOTEBAG by Sarah Reilly, lovecountrybysarahreilly.co.uk Woodland party CAKE STAND by Wrendale, Mainsgill Farm Shop, near Richmond, mainsgillfarm.co.uk Handsome hare in cold cast bronze and resin, staceymooreart.com Exquisite set of Forest Animal NAPKINS in natural linen, crafteditions.co.uk Fine bone china BUTTER DISH by Sophie Allport, Mainsgill Farm Shop, near Richmond, mainsgillfarm.co.uk

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REDECORATING THIS WINTER Introducing Brave Ground Dulux Colour of the Year 2021 It’s easier than ever to find your perfect colour We stock the Dulux Tailor Made Collection which offers over 1200 colours that can be mixed in any finish.

Finishes available in Flat Matt, Matt, Soft Sheen, Silk, Eggshell, Satinwood and Gloss

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LIFESTYLE

Snowfall Hare PRINT by local artist Vicki Davidson, vickidavidson.com Christmas Geese PASTRY FORKS by Sarah Miller, part of a set of four, Dovetail Interiors, Bedale, 01677 426464 Sumptuous FABRICS from The National Trust Collection

by Sanderson, bearcottageinteriors.com Delightful Frosted Pines TEAPOT AND CUP set by Sarah Miller, Dovetail Interiors, Bedale, 01677 426464 Eucalyptus CHRISTMAS CRACKER by Ella James, available in a box of six from ellajames.co.uk Redwings CUSHION by wildlife artist, Robert Gillmor, Yorkshire Wildlife Trust, ywtshop.org.uk

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LIFESTYLE

inspiring ideas for your home and garden Timeless FLORALS FABRIC by Colefax and Fowler, from milnersofleyburn.co.uk ROSE FAIRY, designed and handmade by Halinka, halinkasfairies.com Partridge in a Pear Tree NAPKINS by Sophie Allport from Dovetail Interiors, Bedale, 01677 426464 Handmade Spiced Apple Botanical CANDLE, Yorkshire Wildlife Trust, ywtshop.org.uk Embroidered foxglove linen CUSHION by Susie Watson, from Dovetail Interiors, Bedale, 01677 426464 Large Lotus CANDLE HOLDER, suitable for real and LED candles, oka.com

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Bright, dynamic portraits and animal artwork from the heart of North Yorkshire

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BENceramics ARNUP INSPIRED BY THE DALES MADE IN YORKSHIRE

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winter wonders

Some of our most colourful and interesting birds are winter visitors, says Brian Pike THIS PAGE Common Redpoll Acanthis flammea perched on a branch in snow 18

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wifts, swallows, martins, cuckoos and other summer birds have fled our shores for sunnier climes, but millions of others are arriving to take their places.

For new arrivals from Greenland, Iceland, Scandinavia or Siberia the British winter must seem comparatively mild, with more opportunities to find food than there would be in their now snowbound summer quarters.

These winter visitors include some of the most vibrant and attractive birds you’re likely to see in Yorkshire. Add to that the fact that the bare winter landscape makes birds so much easier to spot, and this is arguably the prime time of year for birdwatching – so get out there and make the most of it!

Here are five beauties to watch out for.

Bonkers for Berries The Waxwing

With its rakish crest, black mask and handsome russet-and-grey plumage splashed with white, scarlet and yellow, the waxwing is one of our most exotic-looking winter visitors.

Waxwings just love berries, especially red ones.

They travel in small flocks, systematically stripping the fruit from rowan, hawthorn and holly trees, rose bushes and cotoneasters. If they find a plentiful source of booty they’re not fussy about their surroundings and will ignore passers-by or even heavy traffic – this is a bird you’re as likely to see in a city car park as in the depths of the countryside.

Waxwings are very much an East-of-England speciality, arriving on the North Sea coast from October onwards and working their way inland towards the Pennines. Their numbers vary hugely from year to year depending on what the weather was like the previous summer in the circumpolar regions where they breed.

In the Pink The Redpoll Whereas the waxwing is most often seen foraging in the treetops or plundering the hedgerows, the redpoll is a bird that may well visit back gardens during a cold snap, especially if you fill your bird feeders with niger seed, one of its favourite snacks.

Redpolls are a slightly confusing topic for birdwatchers because three fairly similar species can potentially be found here in winter: the common, lesser and arctic redpoll.

Just to add to the confusion, the ‘common’ redpoll is actually distinctly less common than the lesser redpoll!

All three are pert, cheerful little finches with festive crimson caps. The lesser redpoll lives in the UK all year round, albeit only in northern and western parts. The larger, paler common redpoll is a winter visitor, most often seen in Eastern parts of Britain, especially near the coast. The arctic redpoll is paler still, and a real rarity.

But whichever redpoll you see, it’s exciting news. Even our resident lesser redpoll is a species under serious threat. Its official conservation status, like the plumage it takes its name from, is ‘red’ – numbers have dropped alarmingly and urgent action is needed to stop the redpoll vanishing altogether.

Mass Migration The Brambling The brambling is far commoner than either the waxwing or the redpoll, and several millions of them will visit the UK between September and April.

Bramblings are much the same size and shape as chaffinches, to which they are closely related.

But whereas male chaffinches have a pink breast and female chaffinches are disappointingly drab, both genders of brambling have chests flushed with zingy orange. Flocks of bramblings often join forces with flocks of chaffinches, giving birdwatchers the opportunity to directly compare the two species.

By nature bramblings are birds of mixed farmland and open woodland – they are especially keen on beech mast – and aren’t inclined to visit gardens unless they’re short of food elsewhere.

You can improve your chances of attracting bramblings to your garden by scattering nuts and seeds on the lawn. Like chaffinches, bramblings are ground-feeding birds, and don’t have the acrobatic skills needed to eat from hanging feeders.

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Red Snapper The Crossbill

Nature’s Nutcracker The Hawfinch

With its enormous bill, muscular neck and handsome multicoloured plumage, the hawfinch – Britain’s largest finch, despite being strangely reminiscent of a parrot – is easy enough to identify.

Spotting one, though, is a different matter. Our resident hawfinches are scarce, and spend most of their time high in the canopy of broadleaved woodland. In winter, though, hawfinch numbers – especially here in Northeast England – are boosted by migrants from the Continent, and the birds themselves are easier to see on the leafless branches.

Hawfinches use their enormously powerful beaks to crack open tough seeds, including the stones of cherries and plums and the seeds of hornbeam, birch and yew.

They are reluctant to descend to ground level except to drink, so peering upwards is obviously your best strategy for spotting them. Listen out for a kind of ticking chirp in the treetops (you can find a recording at rspb.org.uk) to tip you off that there are hawfinches in the vicinity.

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From a shy bird of broadleaved woodland to a shy bird of pine plantations: the crossbill. Like the hawfinch, the crossbill is a highly distinctive bird.

The males are red and charcoal and the females are greenish brown, but the clue to their uniqueness is in the name: both sexes possess a specialised beak whose upper jaw scissors across the lower.

This beak is perfectly adapted to extracting the seeds from pine cones, which is what crossbills spend their days doing, flitting from treetop to treetop, often in large flocks.

Winter is an ideal time to look out for crossbills, because from autumn onwards resident birds are joined by substantial numbers of winter migrants.

What’s more, crossbills will often breed in winter to capitalise on the previous autumn’s crop of pine cones, and hence – having young families to feed – are especially active. If you have ornamental conifers in your garden, you might even find crossbills raiding them at this time of year!

PREVIOUS PAGES LEFT Waxwing Bombycilla garrulus, male offering a female a berry. RIGHT Brambling Fringilla montifringilla on a frosted branch.

THIS PAGE TOP LEFT Brambling Fringilla montifringilla flock in winter. LOWER LEFT Hawfinch Coccothraustes coccothraustes, adult males fighting on lichen branch.

RIGHT Parrot Crossbill Loxia pytyopsittacus, adult male in pine tree.

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Bird Watch The best places to watch wildfowl this winter At this time of year our wetlands, lakes and reservoirs are packed with colourful wildfowl that have flown in to escape harsher winter conditions elsewhere.

Here in Northeast England we’re lucky to have several prime spots to watch – and photograph – these magnificent birds. Here are six of our favourites.

Common teal Anas crecca, adult drake walking on ice 24

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Foxglove Covert Local Nature Reserve Habitats on this award-winning Local Nature Reserve, built on MOD land at Catterick, include wet meadows, a lake and several ponds. Winter-visiting waterfowl recorded on the reserve include whooper swans and pink-footed geese. foxglovecovert.org.uk

Nosterfield Nature Reserve Nosterfield Nature Reserve, a flooded quarry near Ripon, is widely regarded as North Yorkshire’s premier wetland grassland. It regularly attracts rare and threatened species like white-fronted geese, pochard, scaup and common scoter. luct.org.uk/nosterfield

Semer Water Nature Reserve This 91-acre reserve at the southern end of Yorkshire’s second largest natural lake combines several different habitats. Wildfowl on the move are drawn to the open water, and past visitors have included barnacle geese and eider ducks. ywt.org.uk

Marfield Wetlands Nature Reserve Marfield Wetlands, a short walk from the centre of Masham, is a series of lakes and ponds on the site of a former sand and gravel quarry. In winter it is home to numerous swans, geese, ducks and waders. hdns.org.uk/wildlife-locations/marfield-wetlands

Malham Tarn National Nature Reserve Malham Tarn is the highest limestone lake in Britain, and has been designated a wetland of international importance. The atmospheric glacial lake is a good place to see a range of ducks, including tufted duck, pochard, wigeon, teal and goosander. malhamdale.com/nattrust

RSPB Saltholme Despite being located in the industrial heart of the Tees Valley, the wetlands of Saltholme attract tens of thousands of winter wildfowl, including barnacle and pink-footed geese, whooper swans and – occasionally – extreme rarities such as blue-winged teal. rspb.org.uk Dales Life | WINTER 2020 |

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Springing the Blues Wake up your borders with some of these brilliant blue springtime stunners, says Adam Appleyard

THIS PAGE Iris reticulata 'Edward' 26 | WINTER 2020 | Dales Life

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ost spring flowers are yellow or white, but there are a few that surprise and delight us with exhilarating shades of blue.

If your borders are dominated by snowdrops, aconites and narcissi at the start of the gardening year, adding a few swathes of vivid blue is a great way to give them extra depth and interest.

Here are five of my favourite springtime blues, all simple to grow and all readily available from local independent nurseries.

Omphalodes cappadocica

CAPPADOCIAN NAVELWORT This evergreen perennial, with its generous sprays of white-eyed, summer-sky-blue flowers, has to be one of the hardest working garden plants you can grow. Whilst it blooms most profusely in spring, mine carried on flowering well into October last year – that’s right, eight months non-stop!

The particular cultivar I grow is ‘Cherry Ingram’, so I can’t vouch for the staying power of the others, but if you want to explore a variation on the theme, ‘Starry Eyes’ has white-edged petals for extra oomph.

In theory you should grow Omphalodes cappadocica in moist soil, but mine is happy enough in the rain shadow of a mature beech tree. What it does definitely need is protection from scorching summer sun – this is essentially a woodland plant, and requires midday shade.

Pulmonaria LUNGWORT

The pulmonarias, more commonly known as lungworts, are a group of semi-evergreen plants that gardeners value for their ability to flourish in dark and gloomy spots. Pulmonarias can flower as early as January, and are available in a wide range of colours including white, pink, purple and blue.

The sapphire blue Pulmonaria ‘Blue Ensign’ is one of my favourites, and the cultivars ‘Lewis Palmer’ and ‘Little Star’ offer similar depth of colour.

There are also silver-leaved forms, although in my experience they are less vigorous than the varieties with solid green or lightly spotted leaves.

Pulmonarias start to look disreputable once spring turns to summer, but don’t panic – simply snip off the brown or mildewed leaves and fresh new ones will soon pop up to replace them.

Anemone blanda ‘Atrocaerulea’ GRECIAN WINDFLOWER

Imagine an oversized daisy with vibrant violetblue petals and you’ve got a pretty good idea of what the flowers of Anemone blanda ‘Atrocaerulea’ look like. Anemone blanda also comes in white and pink forms, and mixing the white and blue ones together makes for a particularly fresh and enticing spring display.

Like many other anemones, Anemone blanda likes moist soil in partial shade, and does well under and around trees and bushes. Its finely cut, ferny foliage will die back and disappear in early summer, so discreetly mark the position of plants to remind you not to accidentally disturb the tubers and their shallow roots later in the year.

Left to its own devices, Anemone blanda will slowly spread, but if you want to distribute it more widely then divide clumps once the flowers start to die back.

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Scilla siberica

SIBERIAN SQUILL Siberian squills are diminutive plants, often barely more than 10cm high. But planted in drifts on a lawn, in a rock garden or beneath deciduous trees and shrubs, their delicate flowers – bell-like or starshaped, depending on how far they have opened – create a truly magical effect. Copy what they do at RHS Harlow Carr and mix them in amongst the scarlet stems of dogwoods for a really eye-popping spring display!

It’s possible to grow squills from seed but it’s far easier to buy a few dozen bulbs. If they like the spot you’ve chosen for them they will soon settle in and begin to spread under their own steam.

‘Spring Beauty’ is a popular and reliable deep blue cultivar. There is also a white form (‘Alba’), but to grow this seems to me to be missing the point; what makes squills so special is their intense, ultramarine blue flower colour.

Iris reticulata NETTED IRIS

Most garden irises are tall, stately, summerflowering plants, but Iris reticulata 'Edward' is a delightful exception to the rule. This little gem, deep blue with yellow-and-white splashes on the ‘drop’ petals, stands just 10–15cm high and can pop up as early as January, elbowing its way through standing snow if needs be.

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Iris reticulata is a plant that demands full sun and immaculately drained soil, so if you don’t have a gravelly border or rock garden to plant it in you’ll probably be better off growing it in containers, preferably unglazed terracotta ones.

Unfortunately the gorgeous Iris reticulata is reluctant to spread, and won’t reliably flower two years in a row. To ensure a good display the safest policy is to plant new bulbs every autumn.

Brunnera macrophylla SIBERIAN BUGLOSS

Brunnera macrophylla bears attractive sprays of forget-me-not-like, sky blue flowers in spring, but that’s not its only virtue. Thanks to the eye-catching heart-shaped, silvery leaves of cultivars like ‘Jack Frost’ and ‘Looking Glass’ this handy plant adds pep to the garden right through until late autumn.

Brunneras are woodland dwellers and consequently perform best in rich, moist soil in partial shade. Dig lots of compost into the soil before you plant them, and mulch generously every year or two.

These are plants that sit well with other woodlanders such as ferns, hostas and sweet woodruff. For a super-stylish colour combination, plant them alongside dusky maroon heucheras or ligularias, or mix them in with dark, brooding clumps of Ophiopogon planiscapus ‘Nigrescens’.

PREVIOUS PAGES LEFT Omphalodes cappadocica 'Cherry Ingram'. RIGHT Pulmonaria 'Lewis Palmer'.

RIGHT LOWER Anemone blanda in an old teapot.

THIS PAGE LEFT Scilla siberica Siberian squill.

RIGHT Brunnera macrophylla 'Jack Frost'.

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The finest bespoke timber buildings are Castles At Castle Timber Buildings we make an incredible range of buildings including sheds, stable blocks, garages, garden rooms and summerhouses.

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We have a wonderful selection of winter evergreen plants to provide year round interest in the garden.

Orders now being taken for bare-rooted trees, fruit trees, hedging and roses which will be available at the end of November. Please call or visit our website for more details.

Our florist can provide seasonal door wreaths, table centres and stunning flower arrangements for every occasion.

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01677 422861 www.braithwaitesnursery.co.uk enquiries@braithwaitesnursery.co.uk 32

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Visit us: we’re in Leeming Bar just beside the A1 W Braithwaite & Sons, Floral Nurseries, Leeming Bar, Northallerton, North Yorkshire DL7 9BG

GARDEN NOTES Seasonal Sensation Hamamelis

NEW ORDER

Wet wellies, muddy boots and other gardenrelated bits and bobs can easily create a chaotic jumble in your hall, porch, passageway or conservatory unless you take firm action to keep them under control. This handsome boot-room storage unit is the perfect way to restore order to your household. Crafted from muted grey-brown European spruce it has a galvanised sheet metal top, two drawers and two slatted shelves to accommodate the footwear. It’s eminently practical but also super-stylish, combining rustic charm with industrial chic. Available from Dovetail Interiors, Bedale, dovetailinteriors.co.uk

There are several different kinds of Hamamelis – also known as witch hazel – but all of them produce a profusion of flowers in winter. And what remarkable flowers they are: spidery tassels of red, orange or yellow that clothe bare branches in a fiery fuzz just when the rest of the garden is at its drabbest. Hamamelis light up the garden for a second time in autumn when their leaves turn a deep, rich orange. Hamamelis is a slow growing shrub that will fare best in a sunny spot on moist, fertile, well drained soil – so dig in lots of organic material before planting. You can buy your Hamamelis from Ravensworth Nurseries (ravensworthnurseries. com) near Richmond.

Topical Tip: Remove old hellebore leaves now so that the flowers show to best advantage this coming spring.

Trimming the leaves will also improve air circulation around the plant and help prevent diseases.

Toothy Tool Timely Trim

With its prolific sprays of fragrant flowers, wisteria is one of the highlights of late spring. But despite its delicate appearance it is an extraordinarily vigorous plant. If you don’t prune it back now, while it’s dormant, it will soon run amok. So sharpen your secateurs and set to work. Aim to create a simple, open framework that lets light through to the stubby flowering spurs that will produce next spring’s flowers. First remove any dead or damaged growth.

Then cut back the long, whippy tendrils that have developed during summer, shortening them to just two or three buds. Be bold – even if you snip off too much, your wisteria will soon grow back!

Unless the ground is frozen solid, this is a good time to plant springflowering bulbs. Of course, bulbs are best planted in generous drifts, which can make for a lot of work. A bulb planting tool, though, will speed up the job no end. This RHS-endorsed bulb planter from Burgon & Ball (burgonandball.com) is robust and simple to use. Press into the soil, twist and pull, and out pops a core of earth. Sit the bulb at the bottom of the hole, replace the core and you’re done!

The sharp, serrated stainless steel cutter has helpful depth indicator markings, so you can be confident you’re planting at just the right depth.

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GARDEN NOTES Fine Pines

If you want your Christmas tree to stay in peak condition over the festive season, there are three simple rules to follow. First, buy a healthy tree from a local independent nursery. Braithwaites at Leeming Bar (braithwaitesnursery.co.uk) have a good selection of top quality trees, and their friendly staff can advise which type best fits your needs. Second, choose a spot for your tree that’s well away from any heat sources. Too near an open fire, stove or radiator and it will shed its needles in no time. Finally, keep your tree properly hydrated. A medium-sized Christmas tree can easily get through two litres of water a day, so check levels regularly.

CANE DISCIPLINE If you want to enjoy juicy, home-grown raspberries in years to come, now is the time to plant raspberry canes.

You can choose between summerfruiting and autumnfruiting varieties, although a true soft fruit enthusiast will probably opt for both! Plant your canes in moist, fertile soil – preferably in full sun, although dappled shade won’t be a problem. Traditionally raspberries are grown on trellises or supported by a post-andwire system, but in a smaller garden you can grow them around a single post, or even in containers.

BOXING CLEVER

Planning a pond

Keen to help local wildlife? One of the most important things you can do is to create a pond. Even a small one will make a huge difference. Whereas fish ponds need to be fairly deep, wildlife ponds are best built with large areas of gently shelving shallows; even in their deepest parts they need extend down no more than 50–60cm.

Position your pond in a sunny spot, as far away from trees as possible. If you need a hand creating your pond, or landscaping the area around it, have a word with experts Lowmill Landscapes of Leyburn (lowmilllandscapes.co.uk), who will be happy to help.

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Looking for bird nesting boxes that are a cut above the rest – and that support a good cause into the bargain? Jennyruth Workshops at Bridge Hewick near Ripon helps adults with learning disabilities develop their confidence, independence and life skills by making charming handcrafted products. These include bespoke robin boxes, made to order in colours of your choice. You can even opt to include painted designs, such as flowers, dragonflies and so on, to suit the style of your garden! Find out more at jennyruth.co.uk – and while you’re there check out their bird tables, hedgehog homes and bee, bat and butterfly boxes.

Bespoke windows, doors and conservatories, handmade in Yorkshire

From Harrogate to Hartlepool, Hawes to Helmsley, our many thousands of happy customers have improved their homes with the superb quality of our products and workmanship and are taking advantage of great energy savings, security and style.

From contemporary to traditional, we can design and fit a bespoke range of top quality window and conservatory solutions in a colour and style to suit you.

The power of colour. The right choice of colour can greatly enhance the look of your new windows and doors.

At Lifetime we offer a bespoke colour service to all of our products. Choose from a Farrow & Ball or Fired Earth colour chart. Or bring us a colour and we will match it. All the benefits of maintenance free uPVC windows and doors while retaining the charm and character of your home.

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

Visit our showrooms at: Lifetime Home Improvements, Conygarth Way, Leeming Bar Business Park, Northallerton, North Yorkshire, DL7 9EE t: 01677 424381 w: lifetimewindows.co.uk W E A L S O C OV E R B E DA L E

•

DA R L I N GTO N

•

LEYBURN

•

R I C Dales H M OLife N D| WINTER • T2020 HIRS | K35

All I wan t f or Chr i stmas is .. .

Fr esh air

s We plant thousands of native tree ral natu ting crea , year y ever breathing spaces for people bat and wild life and helping to com . climate cha nge Donate £10 to YDM T this Chr istmas and help us reac h 100,000 trees.

together-for-trees.org

Charity No. 1061687

Come & meet Father Christmas on the 5th, 6th, 12th, 13th, 19th & 20th December.

Present for each child included in the admission price.

Open Saturdays and Sundays until dusk Admission Prices Adults £13.00, Child £11.00, Senior £12.00, Family (2+2) £46.00, Under 4s visiting Santa £4.00 Pre-booked tickets only, please telephone

01969 640638

Open Saturdays and Sundays until Christmas www.theforbiddencorner.co.uk Tupgill Park Estate, Coverham, Middleham, Leyburn, North Yorkshire DL8 4TJ 36

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Watch ‘em Grow

For all your gardening needs Come and browse our plant centre, we have a vast array of Christmas gift ideas and home grown instant colour plants to brighten up your garden and keep your pots looking great.

RHS Registered Charity No. 222879/SC038262

Open Monday to Saturday 8am-4.30pm, Sunday 10am-4pm Ravensworth, Richmond, North Yorkshire DL11 7HA info@ravensworthnurseries.com | Fax: 01325 718953 | Tel: 01325 718370

RHS_harlow_carr_daleslife_ad.indd 1

Wrap up warm, grab a hot drink to go, and enjoy an uplifting walk in the fresh air through landscapes as safe and beautiful as nature intended.

Pre-book and visit today: rhs.org.uk/bookharlowcarr Members go free Your visit supports our work as a charity

Dales Life | WINTER 2020 |

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05/11/2020 11:57

THE

DISCERNING

DINER

Claudia Blake visits Storehouse Kitchen in Ripon

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ipon is a city steeped in history. Every evening at 9pm one of the Ripon Hornblowers takes their turn to sound a horn, a tradition dating back over a thousand years. During the pandemic they’ve done it from their own homes rather than from the base of the obelisk in the Market Place – but at least it’s still happening.

Of course Ripon isn’t all nostalgia and oldeworlde charm. Its ancient streets are dotted with fun and funky independent businesses, including Storehouse Kitchen in North Street, and its sister enterprise, Storehouse Bar & Eatery, in Blossomgate. Lured by the promise of relaxed restaurant dining, we headed for Storehouse Kitchen on a blustery Sunday morning to trial their lunchtime offering.

Light, bright and airy, Storehouse Kitchen is the essence of urban chic with its pale wood floors, exposed brickwork, muted colours and industrialstyle light pendants. I wouldn’t necessarily choose to have their wacky paintings on my own walls – we’re talking pictures of monkeys wearing headphones and a dog chomping a cigar amongst others – but they sat well with the general hip and happening atmosphere.

We received a warm, socially distanced welcome and were promptly seated at our table. The place was relatively quiet when we arrived but by the time we left it was buzzing with a wide range of customers, young and old alike. Storehouse Kitchen is a family-friendly option, and their kids’ menu, like their other menus, includes plausible and tempting vegetarian options.

SUMPTUOUS SOUP

The tableware at Storehouse Kitchen is as contemporary as the décor. The crockery majors on those speckle-glazed pale blue earthenware plates and black bowls that are all the rage just now. Sizzling sides and suchlike are delivered in cute cast-iron cocottes.

The first of our starters was twice-baked goats cheese soufflé with beetroot, pickled grapes and salad leaves. A piping hot cheese soufflé is a great way to kick off a meal on a miserable day, and this one certainly didn’t disappoint.

Pert and golden brown, it was set off nicely by the colourful medley of beetroot, grapes and vibrant green leaves artfully strewn around it.

Their sharp notes and crisp textures provided the perfect foil for the creamy indulgence of the soufflé and its wickedly indulgent sauce.

Our other starter, a huge portion of dark, rich wild mushroom and rosemary soup, was packed with bold, earthy flavours. Making it heartier still, were two slices of crunchy, piquant blue cheese croutes. Rosemary can be a rather dominant flavour, but here the overall balance was just right. The rosemary was singing in the background, but not drowning out the voices of the other ingredients.

So, on to mains. Comfort food seemed to us to be the order of the day, so one dish jumped off the menu: roast sirloin of Yorkshire beef with Yorkshire pudding, roast potatoes and gravy.

Well, if you want to fill your boots then Storehouse Kitchen is the place to do it. A mighty plateful was delivered, including a towering Yorkshire pud, gallons of gravy and a liberal helping of roast potatoes, crisp outside and fluffy as you like inside.

The steak itself was suitably sumptuous, albeit pinker than I would normally eat it. In retrospect perhaps I should have enquired how it would be served – or possibly someone should have asked me how I wanted it. Luckily my other half had no such reservations, and wolfed it down approvingly.

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PERFECT PORK Our other main was roast shoulder of Yorkshireraised mangalitsa pork with crackling, glazed apple, roast potatoes, a black pudding bon-bon and grain mustard sauce. Mangalitsa is a woolly, Hungarian breed, prized for its dark, marbled flesh, and the three gorgeous slices I was served made it very clear why. Eating that pork, dear reader, was a truly joyful experience.

The generous sides included creamy mash, shredded cabbage, cauliflower cheese and diced carrots, but to be honest these stayed largely untouched. Our starters had been so filling, and our main plates were so heavily laden, that we were beginning to struggle.

Not struggling so much, mind you, that we refused desserts. The two we opted for were blackberry clafoutis with vanilla ice cream, and white chocolate brûlée with burnt orange.

Other than the shortbread that came with the brûlée being a bit soggy, these were top notch.

Crème brûlée is a favourite of mine and I hate it when brûlées are curdled, or the caramelised sugar topping is tough as plate glass. This one, though, was just right, and the burnt orange stopped it being over-sweet.

An uplifting conclusion, then, to an uplifting luncheon. And our good mood wasn’t punctured by the arrival of the bill, which proved surprisingly modest for such a pleasant and filling threecourses-worth.

Storehouse Kitchen only opened this February, so obviously things won’t have been easy for them, but if they keep meeting the high standards that we enjoyed then they should be a fixture on Ripon’s dining scene for many years to come.

For more information about Storehouse Kitchen visit storehouseripon.co.uk or call 01765 600088.

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WHAT TO EXPECT Relaxed brasserie-style, family friendly dining at prices that won’t break the bank.

THE BOTTOM LINE Three courses each for two of us cost £52, drinks not included.

DOWN THE HATCH There’s an extensive wine list, with wines by the glass starting at £4.75 (175ml).

ARE YOU BEING SERVED? A smart, enthusiastic young team does an excellent job without being intrusive.

MORE MENUS As well as a Sunday menu, Storehouse Kitchen serves brunches and daytime specials from 10:30am onwards, and an extensive daily main menu from midday.

magical

TREAT YOURSELF TO A FESTIVE EXPERIENCE

HOWEVER YOU PLAN ON SPENDING THE FESTIVE SEASON MAKE SURE THE GIFT OF GRANTLEY HALL IS ON YOUR CHRISTMAS LIST.

Ripon, North Yorkshire HG4 3ET | +44(0) 1765 620070 | hello@grantleyhall.co.uk www.grantleyhall.co.uk

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Stone House Hotel EAT

STAY

CELEBRATE

Open daily for: Coffee & Fresh Baking • Delicious Lunches • Sumptuous Dinners • Relaxing Breaks

Sedbusk, near Hawes, Wensleydale DL8 3PT • 01969 667571 www.stonehousehotel.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 sandpiperinn.co.uk 42

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FOR RESERVATIONS TELEPHONE 01969 622206 HSANDPIPER99@AOL.COM

THE SADDLE ROOM AT TUPGILL ESTATE, LEYBURN

Our award winning stable yard restaurant and bar offers a range of dining experiences, including our vaulted ceiling cellar. With highlights of its past glory including saddle seats, stable booths and feeding buckets. With a fully stocked bar featuring some of Yorkshires finest ales we are open for breakfast, lunch, dinner and everything in between. Offering bar classics, light lunches and everchanging seasonal dishes we are the perfect place for a refuel. Grand, honest food cooked to perfection.

We have the perfect accommodation choice to suit even the most discerning of guest. Choose from our 7 newly refurbished, self-catering holiday cottages or our 9, 5-star AA rated guest bedrooms.

Our Bell Barn boasts a rustic aesthetic, exposed stone and lots of natural daylight – it's a real blank canvas just waiting to be dressed to match a chosen wedding colour scheme. The Bell Barn can cater for 150 guests seated, or 200 maximum for an evening reception.

Tel: 01969 640 596 www.thesaddleroom.co.uk The Saddle Room Restaurant, Tupgill Park, Coverdale, Leyburn, North Yorkshire DL8 4TJ

ine dine in

Sublime meals to collect Wednesday and Friday evenings

Sign up to receive our takeaway menus and order vennellsrestaurant.co.uk

Vennells Restaurant 7 Silver Street, Masham HG4 4DX Tel: 01765 689000 www.vennellsrestaurant.co.uk

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Cosy nights near Masham D E C E M B E R 3rd to 20th 2020 Winter dining and accommodation packages available from £49 per person Lunch and evening dining options from £14.95 per person Flaming Black Swan Christmas Pudding

The Black Swan Inn, Fearby, Nr Masham HG4 4NF 01765 689477 blackswan-masham.co.uk See web site for more details. Booking essential. Party size 4 min - 14 max.

BA A . . . R | K I TC H E N | S HOP |

FOLLOW US

TO S E E O U R W E E K LY D E A L S

BRAND NEW GIFT PACKS FO R 2 020!

PACKED FULL OF NEW MERC H AND YORKSHIRE P RODU C E

P

01765 680101

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@blacksheepvc

Black Sheep Brewery, Wellgarth, Masham, Ripon, North Yorkshire, HG4 4EN 44

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Free range woodland reared pork Our rare breed pigs are reared in Yorkshire woodlands and are free to roam and forage, living as nature intended, as part of the woodland management process. The result is pork that is naturally delicious.

A return to pork that tastes as it should.

Ed and Lexi Staveley ywpork.co.uk 07545 271156 and 01765 658877 ywpork@outlook.com Follow us on Instagram: yorkshire_woodland_pork

MAKERS OF BESPOKE KITCHENS AND BEDROOM FURNITURE 01609 775383 deansburykitchens.co.uk info@deansburykitchens.co.uk 46

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FOOD NOTES

SAUCES SOURCED BEER ON BOARD

If you want to bring a little joy into the life of a beer-drinking family member or friend this Christmas, the Black Sheep Brewery has a splendid selection of gift boxes and hampers to choose from. The Black Sheep Ale Cheeseboard, for example, includes two bottles of the Masham brewery’s most popular tipple, two fine local cheeses (Wensleydale and Fountains Gold Cheddar), a jar each of Black Sheep Chutney and Black Sheep Pickle, and a tin of cheese biscuits.

Plus, to serve it all on, a cheeseboard bearing the brewery logo. Buy online, or explore Black Sheep’s many other hamper and gift options, at blacksheepbrewery.com

Stocks, sauces and gravies will transform a decent meal into an unforgettable one – and now’s the time of year they really come into their own.

If you don’t have the time or inclination to make your own, look out for TRUEfoods sachets in your local deli. TRUEfoods products are made in Melmerby, near Ripon, using pure, natural ingredients and traditional techniques. They’re so good that Michelin-starred chefs use them in their kitchens, so why shouldn’t you?

You can buy a selection of TRUEfoods goods – including turkey gravy, sourdough bread sauce and peppercorn sauce – online via truefoodsltd.com/ retail. Look out for their other gorgeous gravies and sumptuous sauces in your local deli.

RAISING THE STEAKS

As the days get darker, hearty meats like beef seem ever more appealing.

And when it comes to beef you won't find better than Mainsgill Farm Shop’s homereared, grass-fed produce.

Slowly matured and expertly butchered, all Mainsgill’s beef comes from traditionally raised animals that graze Holmedale’s lush, rolling pastures. Not only is grass-fed beef tenderer and tastier than meat from grain-fed animals, it’s also higher in vitamins and lower in fat.

Shop online at mainsgillfarm.co.uk or head west along the A66 from Scotch Corner to discuss your requirements with Mainsgill’s friendly, helpful staff.

BESPOKE BONANZA

If you want to enjoy the perfect Christmas dinner but don’t want all the hassle, Fairhursts Catering has the perfect solution. Order a Fairhursts Bespoke Christmas Roast Box and a delicious, freshly prepared Christmas feast will be delivered to your door on Christmas Eve, ready for you to reheat on the big day. You can choose turkey, lamb, beef or pork as your main, and opt to add scrumptious sides and all the trimmings, which include honey-roast Masham sausages wrapped in bacon, proper Yorkshire gravy, and sage, onion and apricot stuffing. To end your meal in style, you can round it off with Fairhursts’ indulgent desserts and a tasty cheeseboard. Order your Bespoke Christmas Roast Box at fairhursts.co.uk Dales Life | WINTER 2020 |

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F O O D

N O T E S

CHEESES TO PLEASE TALKING TURKEY

The Henshaw family at Mainsgill Farm has been rearing succulent, top quality turkeys by traditional methods for fifty years. The birds are grown naturally and slowly, fed on Mainsgill’s own specially mixed cereal diet. They are hand plucked and dry hung for ten days to develop their flavour to the full. In short, they’re truly top turkeys!

You can buy a whole bird, boneless rolled turkey or an easy-to-carve boneless crown. And if turkey isn’t the fowl that floats your boat, Mainsgill also offer locally sourced pheasant, goose and duck. Find out more or place your order at mainsgillfarm.co.uk

PRIME PÂTÉ

For a quick but luxurious lunch, an indulgent snack or a sumptuous starter, a slice of toast and a slab of luscious pâté is hard to beat. And pâtés don’t come much more delectable than the ones from the Yorkshire Smokehouse in Nidderdale. Just reading the descriptions is enough to make your mouth water: duck, orange and brandy, topped with orange jelly; smoked venison with apple and Calvados, topped with butter; wild boar and port; oak-roast salmon, cream cheese and crème fraîche with a splash of Champagne. Mmmm!

You can buy Yorkshire Smokehouse pâtés at Booths in Ripon, booths.co.uk 48

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The festive season certainly wouldn’t be complete without a well-stocked cheeseboard – and if you want some cracking cheeses to fill it with, Campbells of Leyburn (campbellsofleyburn. co.uk) have more than a hundred in stock for you to choose from. Artisan Yorkshire producers are, of course, well represented in the mix, with a comprehensive selection of mouthwatering local cheeses including traditional Coverdale, Shepherds Purse’s Northern Blue, the Wensleydale Creamery’s Abbott’s Gold and Yorkshire Fine Cheese’s Barncliffe Brie. If it’s classic continental cheeses you’re looking for, you’ll find those there too. And if you need advice or recommendations just ask Campbells’ knowledgeable staff – they’ll be happy to help.

LOAF AT FIRST SIGHT

If you’re a fan of freshly baked sourdough bread and you haven’t yet paid a visit to Vanora’s Bakery in Ripon you’re missing a treat – sourdough is one of their specialities!

As well as a wide range of artisan breads you’ll find yummy croissants, pies and pastries – all made to exacting standards, by traditional methods – along with a tempting selection of cheeses, charcuterie and wine. Vanora’s Bakery & Deli is at 25 Westgate, just a stone’s throw from the Market Place, and it’s open Thursday to Saturday from 10am to 4pm. For more information visit vanorasbakery.co.uk or @vanorasbakery on Facebook.

Christmas

Our new extension is now open! Our biggest Christmas shop yet!

Home Reared Turkeys Beef, Lamb, Pork, Poultry & Game Local, British & Continental Cheeses Homemade Pies and Quiches Homemade Desserts & Festive Baking Handcrafted Luxury Hampers Unique Festive Foods, Wines & Spirits Christmas Decorations, Gifts & Clothing

Place your Christmas Turkey & Foods Order Today 01325 718860 DL11 7PN www.mainsgillfarm.co.uk Sunday 9am-5pm Monday-Friday 9am-5pm Saturday 8:30am-5pm

4 miles west of Scotch Corner

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Home Comforts

James Martin shares his recipes for home cooking from his own kitchen PORK AND HAZELNUT TERRINE WITH APRICOT AND TOMATO CHUTNEY This terrine is simpler than most

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OYSTER AND SEAFOOD PIE WITH SAMPHIRE The grated potatoes make a great topping

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APPLE AND SAGE PORCHETTA WITH APPLE SAUCE This is best served cold cut into thin slices

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STRAWBERRY AND WHITE CHOCOLATE CHEESECAKE So simple and quick to make

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PORK AND HAZELNUT TERRINE WITH APRICOT AND TOMATO CHUTNEY People are so often put off making terrines and pâtés until they realise how easy they are, and this one is even simpler than most, as it uses good-quality sausage meat as its base. You can make it with venison sausages and add whatever flavouring you like.

Preheat the oven to 200°C/fan 180°C/gas 6. Grease a 23 x 10cm terrine mould. Start by making the pastry. Put both flours and the salt into a bowl.

Pour 175ml of water into a small saucepan, add the butter and lard, and bring to the boil over a low heat until the fats have melted.

Pour the mixture onto the flour and stir together until it forms a soft dough. Tip onto a lightly floured board and knead very gently until smooth and cooled slightly. Cut one-third of the dough off and set aside while you make the pie.

SERVES 6 FOR THE PASTRY:

Roll the remaining pastry out so that it’s as big as the terrine, then gently lay it inside, pressing it into each corner and pulling the pastry so that it comes all the way up the sides of the terrine. Place in the fridge while you make the filling.

275g plain flour, plus extra for dusting Put the sausage meat into a large bowl, then add the shallot, parsley and hazelnuts, and mix well to combine. Spoon a little at a 50g strong white flour time into the pastry-lined terrine, pressing gently into the corners 11⁄4 tsp salt to make sure there are no gaps.

65g unsalted butter Take the remaining pastry and roll it out so that it’s big enough 75g lard to fit the top of the terrine. Brush the edges of the pastry in the 1 egg, lightly beaten terrine mould with the beaten egg, then lay the pastry rectangle on FOR THE FILLING: top and crimp together at the edges. Decorate with any remaining 1kg pork and apple sausages, pastry. Brush with the remaining egg wash and pierce a hole in the skins removed centre of the pie, then bake for 1–11⁄4 hours.

1 banana shallot, finely chopped 2 tbsp roughly chopped flat-leaf parsley 100g toasted hazelnuts, roughly chopped FOR THE CHUTNEY: 150g light muscovado sugar 1 onion, finely chopped 3 tomatoes, roughly chopped 200g soft dried apricots, roughly chopped 1⁄2 tsp dried chilli flakes 125ml white wine vinegar sea salt and freshly ground black pepper 1 bunch of radishes, to serve 54

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To make the chutney, heat a large frying pan until hot, add the sugar and cook until totally dissolved and starting to caramelise.

Stir in the onion, tomatoes, apricots and dried chilli flakes, then deglaze with the vinegar – the mixture will become lumpy, but continue cooking until the lumps dissolve. Boil gently for 5–10 minutes, until the fruit and veg are tender and the mixture has thickened slightly. Season with salt and pepper. You can use it straight away, or decant it into a sterilised jar and keep it in the fridge for 2 weeks.

When the terrine is cooked, remove it from the mould and either serve immediately, or chill and serve cold. Slice and serve with a dollop of chutney and a few radishes.

APPLE AND SAGE PORCHETTA WITH APPLE SAUCE I love searching for porchetta in the markets in Italy, and to be fair you don’t have to search too hard, as it’s a staple over there. It can be eaten hot, but for me it’s best served cold cut into thin slices. It is a big piece of pork, though, so it needs a fair amount of time in the oven.

Preheat the oven to 220°C/fan 200°C/gas 7.

Season the pork flesh and skin with plenty of salt and pepper and rub it into the pork. Place the pork skin-side down and scatter the sliced onions, sliced apple, sage, lemon zest, 50g of the butter, salt and pepper over the top, pressing down gently.

SERVES 8–10 4kg pork loin with belly attached, all bones removed sea salt and freshly ground black pepper 4 medium onions, 2 finely sliced and 2 cut into quarters 4 Bramley apples, 1 sliced and 3 peeled and roughly chopped 1 large bunch of sage, leaves picked and roughly chopped 2 lemons 150g unsalted butter 3 carrots, cut into large chunks 2 garlic bulbs, cut in half horizontally 1 bottle of white wine 2–4 tbsp caster sugar 500g tenderstem broccoli, trimmed

Starting with the shortest side in front of you, roll the pork up into a long sausage as tightly as possible and secure with string at intervals along the length of it. Make a little noose in the end of the string, then loop it around the pork, pull the string through the noose and pull it tight. Continue down the pork, wrapping the string around, then looping it back through the string, keeping it taut all the time. Tie it at the end to secure it.

Place the quartered onions, carrots and garlic bulbs in a large deepsided oven tray, then place the pork on top and rub in another 50g of the butter. Pour the white wine into the tray. Roast for 30 minutes, then turn the oven down to 150°C/fan 130°C/gas mark 2 and cook for 3 or even 4 hours.

While the pork roasts, make the apple sauce. Place 20–25ml water, the chopped apples, a squeeze of lemon, 25g of the butter and a little of the sugar in a saucepan, then cover, place over the heat and cook for 4–5 minutes until the apple has broken down. Beat with a spoon until nearly smooth, leaving a few chunks, then season to taste with the rest of the sugar and a little salt.

Remove the pork from the oven and lift it out onto a serving plate to rest for at least 30 minutes before removing the string. Place the tray on the hob over a medium heat, stirring all the time to release the juices stuck to the bottom of the tray. Check the seasoning, then strain through a fine sieve.

Bring a pan of salted water to the boil. Add the tenderstem broccoli and simmer for 3–4 minutes until just tender. Drain and toss with the last 25g of the butter. Serve alongside the pork, with a dollop of apple sauce.

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OYSTER AND SEAFOOD PIE WITH SAMPHIRE I don’t know that ‘posh’ is the right word for this really, as although it uses oysters and lobster, you can get hold of both of these easily nowadays. It does use a fair bit of Champagne, but you can always use prosecco instead. The grated potatoes make a great topping – just give them a thorough squeeze to remove any excess water.

Preheat the oven to 220°C/fan 200°C/gas mark 7.

Put 75g of the butter into a saucepan and heat until melted, then add the flour and cook for 2 minutes until thickened and light golden-brown.

Add the cream gradually, whisking all the time, and cook until thickened and smooth. Pour the Champagne in a steady stream into the sauce, still whisking all the time, until thick enough to coat the back of a spoon, then season to taste with salt and pepper.

Place the salmon, smoked haddock, lobster, oysters, prawns and samphire in a large ovenproof dish. Pour the sauce over the top to coat everything.

SERVES 4–6 140g unsalted butter 2 heaped tbsp plain flour 600ml double cream 350ml Champagne sea salt and freshly ground black pepper

Put the grated potato into a clean tea towel and squeeze all the liquid from it. Place in a bowl. Melt 50g of the remaining butter in a saucepan, then mix with the potato and egg yolks and plenty of salt and black pepper. Sprinkle over the top of the fish, then place on a baking sheet in the oven and bake for 30 minutes until golden and hot through.

500g salmon, boneless and skinless, cut into chunks

Bring a pan of salted water to the boil, add the peas and cook for 2–3 minutes until tender. Drain and return to the pan, add the

400g smoked haddock, boneless and skinless, cut into chunks

remaining butter and season to taste. Serve with the fish pie.

1kg cooked lobster, shelled and cut into chunks 8 oysters, shucked 350g raw king prawns, shelled and deveined 100g samphire 1kg white potatoes, peeled and coarsely grated 3 egg yolks 200g frozen peas

Recipes are taken from James Martin's Complete Home Comforts, by James Martin, with photgraphy by Peter Cassidy and Yuki Sugiura. Published by Quadrille, RRP£25.00.

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STRAWBERRY AND WHITE CHOCOLATE CHEESECAKE As a keen gardener, there are few things I look forward to more in my garden than fresh strawberries: the one ingredient that, to me, signals that summer is here. When you have fruit this good, cooking it would be a waste. Sure the glaze is cooked, but it’s only a small part of the dish and it’s delicious.

The cheesecake is so simple and quick and, in this recipe, using a sponge base tastes better than biscuit.

Melt the white chocolate in a bowl set over a pan of simmering water (the bowl should not touch the water). When totally melted, pour on to a large baking sheet lined with greaseproof paper and tip from side to side until it covers the tray in a layer about 5mm thick. Place in the freezer for about 10–20 minutes until frozen.

Place 300g of the strawberries into a saucepan with 25g of the caster sugar and 40ml of water and bring to the boil. Reduce the heat and simmer for 8–10 minutes.

SERVES 6–8 200g white chocolate, roughly chopped 750g strawberries, hulled and halved 100g caster sugar 2 leaves of gelatine, soaked in cold water 1 large sponge flan case 2–3 tbsp fruit liqueur, brandy or whisky (optional) 200g full-fat cream cheese 200ml crème fraîche 325ml double cream 1 vanilla pod, split, seeds scraped out

Pass through a fine sieve into a bowl, then add the soaked gelatine – squeezing out any excess liquid – and stir until totally dissolved. Allow to cool to room temperature.

Use a 20–25cm stainless steel ring to cut out the centre of the flan case. We used a triangle mould for the photo because we were feeling poncey. With a sharp knife, cut the sponge in half horizontally so you end up with two thin pieces. Set one half on a serving plate and save the other half for another time, or blitz for cake crumbs. Place the ring back over the sponge disc, then drizzle over the fruit liqueur (if using).

Put the cream cheese, crème fraîche, double cream, remaining sugar and vanilla seeds into a bowl and whisk until well combined.

Spoon the cheese mixture into the ring, making sure that it is pressed into the edges. Smooth the top with a palette knife.

Cover the top of the cheesecake with the rest of the strawberries, then lift the ring off (warming quickly with a blowtorch is the best way to remove the ring cleanly; if you haven’t got one, dip a cloth into hot water and run around the ring). Drizzle over the strawberry glaze.

Break the frozen white chocolate into shards and press around the edge of the cheesecake until totally covered.

Serve straight away.

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CLASSIC IVY Outstanding dishes by Gary Lee, head chef at the iconic Ivy Restaurant

SALMON FISHCAKES WITH SORREL SAUCE AND SPINACH One of the most famous dishes on our menu

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SLOW-ROASTED PORK BELLY WITH BACON, MARJORAM, PEARL ONIONS AND PEAS A great combination of textures and flavours Dales Life | WINTER 2020 |

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CRAB MACARONI CHEESE WITH LEMON BRIOCHE AND TARRAGON Our chefs all love this dish

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BURNT BANANA AND BUTTERSCOTCH TARTE TATIN, WITH RUM AND RAISIN ICE CREAM The ice cream really cuts through the richness Dales Life | WINTER 2020 |

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SALMON FISHCAKES WITH SORREL SAUCE AND SPINACH This simple mixture of mashed potato and poached salmon has become one of the most famous dishes on our menu, and ranks up there alongside the Shepherd’s Pie. It’s classic comfort food, perfect for Sunday nights when it’s cold outside. This can also be flattened and served with a fried egg.

To make the fishcakes, first cook the salmon. Either poach the fillet in the fish stock (broth), or bake in an oven preheated to 180°C/fan 160°C/gas 4 for 15 minutes until just cooked. Leave to cool, roughly flake the fish and remove any bones. Cook the potatoes in a pan of boiling salted water until tender, drain and mash until smooth, then leave to cool.

Mix half the flaked salmon with the mashed potato, spring onions, chopped parsley, Worcestershire sauce, mustard, anchovy essence and Tabasco, and season well with salt and pepper. Fold in the remaining fish, then shape the mixture into

SERVES 6 600g skinless, boneless salmon fillets

6 even-sized cakes. Leave until cool, then cover and chill in the fridge until needed.

1 litre light fish stock (optional)

FOR THE SORREL SAUCE

500g floury potatoes, such as King Edward or Maris Piper

Melt the butter in a pan, stir in the flour and cook for 30 seconds

3 spring onions, finely chopped

whisking constantly until smooth. Reduce the heat and simmer

2 tbsp finely chopped flat-leaf parsley (save the stalks for the sauce)

very gently for 20 minutes until thickened. Meanwhile, put the

1 tbsp Worcestershire sauce 2 tsp English mustard 1½ tsp anchovy essence 1–2 drops of Tabasco sauce 800g spinach 60g unsalted butter plain flour, for dusting

to 1 minute to make a roux. Gradually add the fish stock,

white wine, shallots, parsley and sorrel stalks and peppercorns into another pan, bring to the boil and cook until reduced by half. Add the cream and reduce by a third again. Strain through a fine-mesh sieve into the stock pan, stir well and simmer until the sauce becomes shiny and reaches coating consistency.

Season well with salt and pepper and add the shredded sorrel leaves just before serving.

1 tbsp sunflower oil

Preheat the oven to 190°C/fan 170°C/gas 5. Wash the spinach

sea salt and freshly ground black pepper

and blanch for just a second in a pan of boiling salted water.

SORREL SAUCE

the excess water. Melt half the butter in a large sauté pan, add

50g unsalted butter

the spinach, season and cook until piping hot. Lightly dust the

40g plain (all-purpose) flour

fishcakes with flour. Heat the oil with the remaining butter in

500ml fish stock

a large frying pan until hot. Add the fishcakes and cook until

150ml white wine

golden brown on one side before carefully turning over and

2 banana shallots, diced

cooking the other side until golden. You may need to brown

handful of parsley stalks

the cakes in batches depending on the size of your pan. Place

handful of sorrel stalks

the browned fishcakes on a baking sheet and finish cooking in

1 tsp black peppercorns

the hot oven for 5 minutes. To serve, arrange the spinach in the

200ml double cream

centre of each plate, top with a fishcake and pour the sorrel

10–12 sorrel leaves, shredded

sauce over the top.

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Plunge into a bowl of iced water, drain and squeeze out all of

SLOW-ROASTED PORK BELLY WITH BACON, MARJORAM, PEARL ONIONS AND PEAS Using a sharp knife, score the pork fat 5mm deep and in a criss-cross pattern. Rub the salt, sugar and lemon juice into the fat, rubbing it really vigorously for a good few minutes. Lightly dab the meat dry with paper towels. Turn the pork belly over and cut a shallow criss-cross pattern on the flesh side, then rub the orange zest, soy sauce and half of the marjoram into it.

Turn the meat skin-side up again, cover and leave in the fridge for 6–8 hours.

Preheat the oven to 220°C/fan 200°C/gas 7.

Place the pork belly, skin-side up, on a rack in a roasting tray

SERVES 6 2kg trimmed pork belly 1 tsp salt 1 tsp caster sugar

and cook for 30 minutes. Reduce the oven temperature to 180°C/fan 160°C/gas 4 and continue to cook the pork for a further 1½ hours until the skin is very crisp and crunchy and the meat is cooked.

juice of 1 lemon

Meanwhile, peel the pearl onions and cook in a pan of boiling

1 orange, zested

water until tender, then drain.

splash of light soy sauce

Heat the sunflower oil in a large frying pan, add the lardons and

2 tbsp chopped marjoram

cook until the fat starts to run. Add the blanched onions and

30 pearl or button onions (if you can’t find these use 18 small shallots)

continue to cook until the lardons and onions are golden brown.

1 tbsp sunflower oil

Pour the juices from the pork roasting tray into the pan along

100g smoked bacon lardons

with the chicken stock (broth). Add the frozen peas and simmer

300ml chicken stock

for a few minutes until the peas are cooked. Add the remaining

200g frozen peas

marjoram and butter and stir until combined. Spoon into

30g unsalted butter

warmed bowls and serve the pork belly in slices on top, along

sea salt and freshly ground black pepper

with the baby carrots.

roasted baby carrots, to serve

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CRAB MACARONI CHEESE WITH LEMON BRIOCHE AND TARRAGON Our chefs all love this dish – it’s just what we need after a hard night’s service!

Preheat the oven to 200°C/fan 180°C/gas 6.

Melt the butter in a heavy-based saucepan, add the flour, stir well and cook for a minute to cook out the flour. Gradually add the fish stock (broth) and keep whisking over a medium heat until you have a silky sauce. Bring to the boil, reduce the heat and simmer for 5 minutes, stirring frequently. Add the cream, mustard, Worcestershire sauce, anchovy essence, cayenne and a good squeeze of lemon juice. Season and mix until smooth.

Meanwhile, cook the macaroni in a pan of boiling salted water until al dente. Drain the pasta and return it to the pan. Add the sauce, 100g of the grated Cheddar, three-quarters of the crab

SERVES 4

and the chopped tarragon. Mix well, spoon into a baking dish

50g unsalted butter

and bake in the hot oven for 12–15 minutes until bubbling.

50g plain (all-purpose) flour

In a bowl, mix the brioche crumbs with the lemon zest and

500ml fish or shellfish stock 100ml double cream

olive oil. Scatter the remaining crab over the top of the bubbling macaroni, top with the lemon crumbs and remaining

2 tsp English mustard

50g cheese and cook under a hot grill for a few minutes until

1 tsp Worcestershire sauce

golden and piping hot.

½ tsp anchovy essence pinch of cayenne pepper finely grated zest and juice of 1 lemon 250g dried macaroni 150g grated mature Cheddar cheese 300g white crabmeat, picked 1 tbsp chopped tarragon 75g fresh brioche crumbs splash of olive oil sea salt and freshly ground black pepper

Recipes are taken from The Ivy Now

by Fernando Peire with recipes by Gary Lee and photography ©Jenny Zarins. Hardcover published by Quadrille, RRP £30.

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BURNT BANANA AND BUTTERSCOTCH TARTE TATIN WITH RUM AND RAISIN ICE CREAM The pastry caramelises, going chewy around the edges, and the bananas are bathed in toffee sauce. The ice cream really cuts through the richness, so it’s worth making it too. Make the ice cream the day before you plan to serve.

For the butterscotch sauce, pour 100ml cream into a pan, add the dark brown sugar and bring to the boil. Reduce the heat slightly and cook at a steady boil for 10 minutes until thickened and reduced by half.

Remove from the heat, add the butter and remaining cream and whisk to combine. Set aside until needed.

For the tarte Tatin, heat the heavy-bottomed frying pan on the stove.

Add the caster sugar and cook over a low–medium heat until it becomes a dark caramel. Slide the pan from the heat and gradually add the butter, whisking constantly until thoroughly incorporated. If

SERVES 6 6 tuiles, to serve butterscotch sauce 275ml double cream 75g dark brown sugar 65g unsalted butter

the caramel hardens, return it to a very gentle heat as you keep adding and whisking. Once all the butter has been added and the caramel is smooth and covers the bottom of the pan, leave it to cool.

Preheat the oven to 190°C /fan 170°C/gas 5. Peel the bananas and slice at an angle into 1cm thick slices. Arrange the slices in a pretty pattern over the caramel, covering the bottom of the pan. Continue layering the bananas to a depth of 2cm. Roll out the pastry on a lightly floured

TARTE TATIN

work surface to a disc 3–4 cm larger all around than the pan. Prick

100g caster sugar

the pastry with a fork and lay it over the bananas, tucking it in around

100g unsalted butter, diced

the inside edges of the pan so that the bananas are encased. Bake in

6 large ripe bananas

the hot oven for 20–25 minutes until the pastry is golden brown and

320g puff pastry

cooked through. Meanwhile, warm the butterscotch sauce.

plain flour, for dusting

Remove the tarte Tatin from the oven and leave in the pan for 2

50g pecans, toasted and roughly chopped

minutes, then very carefully turn it out onto a warmed serving plate.

EQUIPMENT

pecans. Place a quenelle of rum and raisin ice cream on top of the

20cm heavy-bottomed frying pan or cast iron-skillet (base measurement)

Tatin, finish with a tuile, and serve with the extra butterscotch sauce.

RUM AND RAISIN ICE CREAM

Drizzle with a little butterscotch sauce and scatter with toasted

Note: This can also be made in individual pans for miniature tartes Tatins. You will need about 200g more puff pastry.

FOR THE RUM AND RAISIN ICE CREAM

MAKES AROUND 1 LITRE

Soak the raisins in 5ml of the dark rum and leave overnight until plump.

100g white raisins (or ordinary brown ones if necessary)

bowl until they have doubled in size and become pale and light. Pour

The next day, whisk the egg yolks and sugar together in a heatproof

100ml dark rum

the milk and cream into a heavy-bottomed saucepan, add the scraped

12 medium egg yolks

vanilla pod and seeds and bring slowly to the boil. Remove from the

190g caster sugar

heat and pour onto the egg mixture, whisking constantly until smooth.

500ml whole milk

Strain the custard through a fine-mesh sieve into a clean bowl. Leave

375ml double cream

until cold, then chill thoroughly in the fridge, at least 2 hours. Whisk the

1 vanilla pod, split lengthways and seeds scraped out

ice-cream machine. Once churned, stir in the rum-soaked raisins, scoop

200g clotted cream

clotted cream into the custard, add the remaining rum and churn in an into a plastic freezerproof container and freeze until ready to use.

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nice as PIE

Discover the art of show-stopping pies.

London's king of pies, Calum Franklin, shares some of his favourite recipes 66 | WINTER 2020 | Dales Life

HOT PORK PIE My preferred way to serve pork pie is piping hot

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BEEF, STILTON & ONION PIE Rich, decadent and best followed by a nap on the couch

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THE ULTIMATE SAUSAGE ROLL The filling should be tasty but not overcrowded

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HOT PORK PIE The most common style of pork pie found in the UK is the cold, jellied picnic pie, however my preferred way to serve a pork pie is piping hot, just out of the oven. The pastry is crispier, the fats are still unctuous, juicy and melting, and the herbs are fragrant.

Line a baking tray with parchment paper. Weigh out the pastry dough into four 150g balls and four smaller balls weighing 40g. On a lightly floured surface, flatten the 40g dough balls and roll out to 5mm thick circles. Lay the pastry circles on the lined baking tray and chill in the refrigerator until needed.

Combine all the ingredients for the filling in a mixing bowl. Using your hands, work everything well for a few minutes until the mixture holds together. Split the mixture evenly into four balls and set aside.

Take one of the 150g dough balls and gently flatten it out into a circle until it is slightly wider than the pie dolly. Dust the pie dolly well with flour,

SERVES 4 800g hot water crust pastry (see opposite) plain flour, for dusting 2 egg yolks beaten with 1 teaspoon water, for brushing FOR THE FILLING 500g pork shoulder, half minced and half roughly chopped

centre it on top of the dough circle and then firmly press it down into the dough. The dough will rise up the sides of the dolly and puff out. Lift the dolly out of the dough and dust it with more flour. Return it to the centre of the dough and, cupping the edges of the dough in your hands, squeeze it up the dolly while at the same time turning and also pushing down on the dolly. Keep the pastry as tight to the dolly as possible as you turn and squeeze. Periodically, pause to lift out the dolly and dust with more flour to prevent the pastry from sticking to it. Keep working the pastry dough in this way until the wall of the pastry case is about 7–8cm in height and the base is 5mm thick. Carefully remove the dolly from the

120g smoked streaky bacon, roughly chopped

pastry case and pack it with one of the balls of pork meat filling. Repeat

100g lardo, cut into 1cm dice

with the pork meat filling. There should be a slight excess of pastry at the

1 teaspoon fennel seeds

top of each case, so gently curl that outwards to form a collar.

1 teaspoon yellow mustard seeds

Preheat the oven to 210°C/fan 190°C/gas 6½.

1½ teaspoons fine table salt

Take the pastry lids out of the refrigerator. Wet the pie collars with a

30g sage, leaves picked and finely chopped

little water and lay the lids on top. To join, firmly press the collars and

a few good twists of freshly ground black pepper

back onto the lined baking tray. Using a skewer or the tip of a knife, make

TO SERVE mashed potato Onion, Stout and Thyme Gravy (see opposite)

with the remaining 150g balls of dough until you have four pie cases filled

lids together. Crimp the edges into the middle and then transfer the pies a small hole in the top of each pie to allow the steam to escape. Avoiding the base, brush the wall and lid of each pie with the egg wash and return the pies to the lined baking tray.

Place the tray in the preheated oven and bake the pies for 35 minutes or

EQUIPMENT

until the core temperature reads 70°C on a digital probe thermometer.

7.5cm diameter pie dolly and digital probe thermometer

Alternatively, insert a metal skewer into the centre of a pie and leave it there for 10 seconds – when it comes out, the skewer should be piping hot. Remove the pies from the oven and leave to rest for 10 minutes before serving with mash and gravy.

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HOT WATER CRUST PASTRY Traditionally used to encase cold pork pies, hot water crust pastry is one of the oldest British pie dough recipes. In The Pie Room we have worked hard at adapting the traditional recipe to form a slightly lighter, crispier crust, that is fresh with the flavour of herbs and that can be worked with at a cooler room temperature and even used again after refrigeration.

MAKES 1KG

Combine the water, lard, rosemary and salt in a medium saucepan. Bring to

200ml water

the boil, then reduce to a simmer and wait for the lard to melt fully, then turn

160g lard

off the heat and allow to infuse.

2 rosemary sprigs 10g salt 500g plain flour 2 eggs, beaten

Sift the flour into a bowl. Using either a round-bladed knife or the paddle attachment of a mixer, start to work on a medium speed. Add the egg and mix until thoroughly dispersed through the flour – this will take 2–3 minutes.

Remove the rosemary from the pan with a fork and then bring the water and fat mix to a boil. Slowly pour onto the flour and egg mix, scraping the bowl and paddle halfway through to prevent any lumps from forming. Mix for 2–3 minutes until well combined.

Allow the dough to cool on a tray between parchment paper until the heat has dissipated and then chill for 10 minutes in the refrigerator before using.

This hot water crust pastry dough can be kept for up to three days in the refrigerator or one month in the freezer. If freezing, weigh out the dough into the quantities needed for individual recipes – it will take less time to thaw and you won’t be potentially wasting any dough. To use the dough from the freezer, allow it to come back to refrigerator temperature overnight.

ONION, THYME & STOUT GRAVY SERVES 8

Place a pan over a high heat, pour in the beef stock and stout and leave to

1 litre beef stock

reduce by two-thirds.

440ml stout 40g butter 2 teaspoons vegetable oil 4 Spanish onions, peeled and sliced

Meanwhile, melt the butter and oil in another pan and add the onions and salt. Gently cook the onions for 15 minutes, stirring frequently, until they start to brown. Do not rush cooking the onions; any water in the onions needs to evaporate fully in order for the natural sugars to caramelise. Add the flour and thyme to the pan with the onions and, stirring continuously, cook for a

½ teaspoon table salt

further 2 minutes.

15g plain flour

Once reduced, gradually add half the stock to the pan with the onions. Stirring

4 thyme sprigs, leaves picked

continuously, bring the stock with the onions back up to heat and allow it to thicken. Add the remaining stock to the pan and cook further until the gravy is thick enough to coat the back of a spoon. If the gravy is too thick, add a splash of water. If the gravy is too thin, continue to reduce it for a little longer.

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BEEF, STILTON & ONION PIE This is a pie for wintry days when the roads are blocked and you are snowed in. It is rich, decadent and best followed by a nap on the couch.

Preheat the oven to 240°C/fan 220°C/gas 9.

To prepare the filling, put the beef in a roasting tray, dust with the flour and toss the beef until all the flour has been absorbed by the meat. Add 20ml of the vegetable oil to the tray and toss well to make sure the meat is evenly coated. Put the tray into the preheated oven and roast the beef for 20 minutes until browned and any juices released during cooking have evaporated.

While the beef is roasting, cut each onion half into six wedges through the root to leave petals. Put a large frying pan over

SERVES 4-6 300g rough puff pastry (see page 75) or shop-bought puff pastry 1 egg yolk beaten with 1 teaspoon water, for brushing FOR THE FILLING 600g beef chuck steak, cut into 4cm dice 100g plain flour 40ml vegetable oil 4 Spanish onions, peeled and halved but with the roots left on 400g chestnut mushrooms, halved 1 teaspoon table salt

and warm for 1 minute. Add the onions to the pan and cook, stirring frequently with a wooden spoon until the onions have started to brown. Add the mushrooms to the pan with half the salt and continue to cook for a further 3 minutes until the mushrooms have just softened. Next, add the red wine, bay leaves and thyme and bring to a simmer.

After 20 minutes, remove the beef from the oven and check it is nicely browned. If not, return it to the oven for a further 5 minutes. When the beef is ready, tip the onions, mushrooms, herbs and red wine into the roasting tray over the top of the meat. Put the frying pan back on the heat and pour in the beef stock – half at a time, if necessary – and

300ml red wine

bring to a simmer. Add to the tray with all the other pie-

2 bay leaves

filling ingredients.

3 thyme sprigs

At this stage, take the time to make sure the beef is not stuck

2 litres beef stock

to the bottom of the roasting tray: using a wooden spoon,

100g Stilton cheese, broken into 2cm nuggets

dislodge any caramelised chunks of meat. Working carefully

½ teaspoon freshly ground black pepper

aluminium foil. Return the tray to the oven and continue to

EQUIPMENT pie dish (25cm long and 5cm deep)

72

a medium heat, add the remaining 20ml of vegetable oil

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as the tray is hot, tightly cover the top of the tray with cook at 240°C/fan 220°C/gas 9 for 10 minutes, then reduce the temperature to 180°C/fan 160°C/gas 4 and set a timer for 1¾ hours.

While the filling is braising, prepare the

Once the mixture is cool, transfer the

pastry. Line a baking tray with parchment

filling to the pie dish and level the surface.

paper. On a lightly floured surface, roll

Nudge the nuggets of Stilton into the filling,

out the pastry to a 5mm thick circle large

distributing them evenly across the surface

enough to cover the pie dish. Slide the

but avoiding the sides.

rolled-out pastry onto the lined tray and chill in the refrigerator for at least 25 minutes. Set aside any pastry trimmings for decoration.

After the beef has been braising for 1¾ hours, remove the tray from the oven and, using a dish towel to protect your hands, carefully peel back a corner of the foil. Spoon out one chunk of beef and check to make sure it is tender. It is okay if the beef has a little bite left in it, but it should not be chewy. If necessary, pop the tray back in the oven for a further 15 minutes and check again.

Increase the oven temperature to 220°C/fan 200°C/gas 7.

Brush the rim of the pie dish with the egg wash, brushing about 2.5cm down the sides of the dish. Lay the pastry circle centrally across the top of the dish, allowing it to rest lightly on top of the filling. (The pastry lid should not be taut as it may droop during cooking and tear.) Press firmly down on the pastry against the egg-brushed rim of the dish to seal all the way round. Lightly brush the pie lid with more egg wash and decorate

When the beef is ready, carefully remove

however you prefer using the reserved

all the foil from the roasting tray. Place a

pastry trimming and then brush that with

colander over a large bowl and tip in the

egg wash. Return the pie to the refrigerator

filling. Let the mixture strain for a couple

and chill for a further 20 minutes.

of minutes, then place the contents of the colander back into the tray and spread around to cool down. Transfer the strained liquid from the bowl to a large saucepan, bring to a simmer over a medium heat and cook until thick enough to coat the back of a spoon. Season with the pepper and the remaining salt, adding a little at a time, stirring and tasting until it has the correct level of seasoning. Pour the reduced liquid over the mixture in the tray and set aside to cool to room temperature, stirring occasionally to speed up the process.

Place the dish on a rack in the centre of the preheated oven and bake the pie for 25 minutes or until the pastry is golden brown and the core temperature of the filling has reached at least 70°C on a digital probe thermometer. Alternatively, poke the tip of a knife through the pie into the middle of the filling and leave it there for a few seconds – it should be hot to the touch. Halfway through the cooking time, turn the dish around in the oven to ensure an even bake. Serve the pie simply with some boiled new potatoes and slow-roasted carrots.

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THE ULTIMATE SAUSAGE ROLL In an attempt to find the perfect example, we have tested different flavours and textures for the filling of our sausage rolls at The Pie Room. It always comes back to one thing: simplicity.

SERVES 4 400g rough puff pastry

FOR THE FILLING

1/3 teaspoon table salt

2 egg yolks beaten with 2 teaspoons water, for brushing

700g Cumberland sausages, skins removed

large pinch of freshly ground black pepper

pinch of black sesame seeds

150g smoked streaky bacon, finely chopped

EQUIPMENT

pinch of white sesame seeds Plum and Star Anise Chutney, to serve

25g thyme, leaves picked

Line a large baking tray with parchment paper.

On a lightly floured surface, roll the pastry out to 5mm thick in a 40cm x 25cm rectangle. Slide the rolled-out pastry onto the lined tray and chill in the refrigerator for 30 minutes.

Meanwhile, put the sausagemeat, bacon, thyme, salt and pepper into a bowl and mix well with your hands. Fill a large plastic piping bag with the sausagemeat filling. If you don’t have a piping bag, shape the filling into a 6cm wide sausage and wrap tightly in clingfilm, firmly twisting the ends.

Chill the filling in the refrigerator for 20 minutes.

Remove the rolled-out pastry from the refrigerator and dust off any excess flour from the surface.

Leave the pastry on the parchment paper.

Using kitchen scissors, snip the tip of the piping bag to make a 5cm wide opening. Working from one end of the pastry rectangle, slowly pipe the sausagemeat filling down the length of the pastry 6cm inside one edge. Alternatively, remove the clingfilm from the sausagemeat, unwrapping it over the pastry rectangle, and place the filling 6cm inside one edge of the pastry.

Lightly brush the larger exposed area of pastry all over with egg wash, leaving the narrow 6cm border clear. Fold the egg-washed pastry over the filling to meet the narrow border, align the pastry edges and press firmly together.

Lightly dust the tines of a fork with flour and tap off any excess. Working down the length of the seam, firmly press the ends of the fork into the pastry to leave an impression of the tines.

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large plastic piping bag (optional)

Whenever necessary, dust the fork with more flour to stop it sticking to the pastry.

Lightly brush the sausage roll all over with egg wash and return to the refrigerator for 10 minutes to allow the wash to dry. Brush a second layer of egg wash over the sausage roll, then, using a sharp knife, lightly score the top of the pastry with diagonal lines all the way down its length.

(This gives the pastry a little stretching room and stops it from tearing open at the seam.) Return the sausage roll to the refrigerator to chill for a further 10 minutes.

Preheat the oven to 210°C/fan 190°C/gas 6½.

Trim a little off the fluted seam of the pastry to neaten it into a straight edge, then brush a final layer of egg wash all over the sausage roll.

Sprinkle the black and white sesame seeds along the top of the roll. Pop the tray into the preheated oven and bake the sausage roll for 25 minutes.

Check the internal temperature of the filling with a digital probe thermometer – you are looking for 75°C or above. If necessary, return the sausage roll to the oven and check the temperature again every 5 minutes until it reaches 75°C. Alternatively, insert a metal skewer into the centre of the sausage roll and then press it against your hand – it should be very hot to the touch.

Remove the tray from the oven and transfer the sausage roll to a wire cooling rack.

Leave to cool for 10 minutes before cutting the sausage roll with a serrated knife into eight equal slices. Serve warm with spoonfuls of chutney.

ROUGH PUFF PASTRY MAKES 1.25KG

This is a quicker, simpler dough to make than classic puff

500g plain flour

pastry, however, it results in a more rustic and uneven

1 teaspoon fine table salt 500g butter, chilled and diced 250ml ice-cold water

rise, which I prefer for certain pies. It will rise only to about 70 per cent of the height of a classic puff, but it is a good entry-level dough. This recipe creates a large batch, so you can divide it into smaller amounts which can be frozen for later use.

If making the pastry by hand, sift the flour into a

Repeat by folding the remaining top third over

large bowl and add the salt and butter. Using your

the double layer of dough.

fingers, gently mix to a rough dough. If making the pastry with a mixer, sift the flour into the bowl and add the salt and butter. Using a paddle attachment, work at a medium speed for 2–3 minutes until the butter has formed small nuggets and the mixture becomes grainy.

Turn the dough 90 degrees clockwise and repeat the rolling and folding process. This makes up the first two turns. Tightly wrap the dough in clingfilm. Lightly press your finger into the bottom right-hand corner of the dough to make an indentation which signifies how the

Add the ice-cold water all at once to the flour and

dough was positioned on the board before you

butter and continue at a medium speed just to

put it into the refrigerator. Chill the dough in the

bring the dough together. The dough should not

refrigerator for 30 minutes.

be well mixed; you want the dough to be straggly and rough, with the fats still visible, so don’t work it for too long. Tip the mixture out onto a lightly floured surface and carefully knead the dough until all the flour is incorporated. Flatten the dough slightly, wrap it tightly in clingfilm and chill in the refrigerator for 30 minutes.

On a lightly floured surface, roll out the dough

Unwrap the dough and place it on your work surface with the indent in the same position as before at the bottom right-hand corner. Next, turn the dough 90 degrees clockwise and repeat the rolling and folding processes two more times for the final two turns. Chill in the refrigerator for at least 40 minutes before it is ready to use.

to a rectangle measuring 50cm by 30cm, using

This rough puff pastry dough can be kept for up

the sides of your hands to make sure the edges

to three days in the refrigerator or one month

are neat and square. Dust any excess flour from

in the freezer. If freezing, weigh out the dough

the surface of the dough. With the shortest

into the quantities needed for individual recipes

side closest to you, visually divide the dough

– it will take less time to thaw and you won’t

horizontally into thirds and very lightly dampen the

be potentially wasting any dough. To use the

centre third with a little water, then fold the bottom

dough from the freezer, allow it to come back to

one third of the dough over the centre third.

refrigerator temperature overnight.

Recipes are taken from The Pie Room

by Calum Franklin with photography © John Carey. Hardcover published

by Bloomsbury Absolute, RRP £26.

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THE CHRISTMAS COLLECTION Necklace and earrings

by Jane Macintosh

Enamelled earrings by Caroline Finlay

Anita Klein

Dinny Pocock Bangle by Sally Ratcliffe

01904 641187 76

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Bird Vases by Bruce Marks

• www.pyramidgallery.com

PHOTOGRAPHY GALLERY SHOP WORKSHOPS CAFÉ

Register House I Zetland Street Northallerton I North Yorkshire I DL6 1NA 01609 777 404 www.joecornishgallery.co.uk Gallery Open Tuesday – Saturday 9am - 5pm Café Open Tuesday – Saturday 9am - 3pm

#ArtCraftSoul

Contemporary art gallery in a converted chapel at the heart of Wensleydale.

Local Artists and Crafters • Tea, Coffee & Cakes.

Weekly Demonstrations/Workshops • Online Shop

Looking for new customers?

Advertising in Dales Life is your best choice.

80,000+ readers per issue 27 years’ proven success 100% focused on Dales businesses The only quality magazine delivered through letterboxes In the Dales.

daleslife.com sue@daleslife.com 07970 739119

Chapel Gallery, Burtersett Road, Hawes, North Yorkshire DL8 3NP Tel:01969 667584 info@chapelgalleryhawes.com www.chapelgalleryhawes.com Dales Life | WINTER 2020 |

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sweety

PIE

Maxine Clark shares some mouth-watering recipes from her new book, Pies, Glorious Pies

MUM'S MINCE PIES Melting piped shortbread on top of mincemeat

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DEEP DISH TOFFEE APPLE PIE I add smashed up toffees to the apples

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MANGO CURD PAVLOVA PIE A luscious filling of fresh mango curd

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FRESH DATE AND GINGER CREAM PIE Dates have been used in cooking since the middle ages

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MUM’S MINCE PIES My mother has always made these for Christmas – they are my absolute favourite type of mince pie: pastry on the bottom, and a sort of melting piped shortbread on top of the mincemeat. She keeps them frozen, to pop into the oven at a moment’s notice, so that they are really fresh. They are filled with her own mincemeat of course, but you can buy excellent ready-made stuff now. This is about the only time I am forced to use a piping bag with any enthusiasm!

METHOD On a lightly floured surface, roll out the pastry thinly and cut out 12 rounds using the pastry cutter. Line the bun pan with the pastry, pressing the rounds into the holes. Prick the bases and chill or freeze for 15 minutes.

Meanwhile, make the Viennese paste. In a large mixing bowl and using an electric hand-whisk, cream the butter with the icing sugar and vanilla. It must be very, very pale, soft and light or it will not pipe. Gradually work in the flour, a tablespoon at a time, beating well between each addition. Spoon into the piping bag. (Keep this

MAKES 12 1 quantity Rich Shortcrust Pastry (see page 86) 225g unsalted butter, soft 50g icing sugar, sifted

at warm room temperature or it will not pipe.)

Fill the tartlets with the mincemeat, then pipe a swirl of Viennese paste on top of each pie. Chill in the fridge for 30 minutes.

Preheat the oven to 180°C/fan 160°C/gas 4.

1 teaspoon pure vanilla extract

Bake the pies in the preheated oven for about 20 minutes until

225g plain flour

a pale golden brown. Let cool in the pan, then transfer to a wire

250–300g luxury mincemeat

rack and dust with icing sugar to serve. Serve warm or at room

EQUIPMENT: a 7.5cm fluted pastry cutter a 12-hole bun pan a piping bag fitted with a star nozzle/tip

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temperature – never cold!

DEEP-DISH TOFFEE APPLE PIE I can never resist a homemade apple pie – it is my downfall! To make matters worse (or better!) I add smashed-up toffees to the apples that melt into the pie while it cooks, cloaking the apples in caramel. Cutting through the sugary crust into the golden apples releases a tantalising toffee apple aroma. Mixing dessert apples with a proportion of cooking apples sharpens the flavour. Serve with clotted cream or ice cream.

METHOD Preheat the oven to 200°C/fan 180°C/gas 6.

Put the toffees in a plastic bag and use a rolling pin to smash them into small pieces. Add them to a large mixing bowl with the apples, lemon juice and zest, cloves and mixed spice.

Divide the pastry into 2 pieces and, on a lightly floured surface, roll out each piece to a circle that will easily cover the pie plate.

Line the plate with one of the pastry circles and sprinkle the base with the flour and sugar mix. Spoon the apple mixture into the pie plate and mound up in the centre. Brush the pastry edges with a

SERVES 6 75g hard toffees 1kg dessert apples (such as Cox’s, Russet, McIntosh or Macoun), peeled, cored and thickly sliced

little water and cover the pie dish with the remaining pastry circle, sealing and crimping the edges. Cut off any excess pastry and use the trimmings to cut shapes to decorate the pie, if you have time.

Make a slit through the pastry on top to allow the steam to escape while cooking.

finely grated zest and freshly squeezed juice of 1 small lemon

Beat the egg white to a loose froth and brush evenly all over the

3 cloves

pie, then dredge generously with sugar. Set the pie on a baking

1⁄2 teaspoon mixed spice (or cinnamon if you prefer)

sheet and bake in the preheated oven for about 35–40 minutes

1 quantity Basic Shortcrust Pastry (see page 86) 1 tablespoon each plain flour and caster sugar, mixed, plus extra caster sugar for dredging

until golden and firm with a sugary crust.

TIP Sometimes when I have run out of mixed spice, I use real Chinese 5-spice powder – without garlic and onion additions!

1 small egg white EQUIPMENT: a 23cm pie plate

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MANGO CURD PAVLOVA PIE This is an outrage of a pie! Clouds of gooey pavlova meringue float on top of a luscious filling of fresh mango curd. Lime is the natural partner to mango, enhancing the wonderful exotic taste. If really good ripe mangoes are difficult to find, try using canned Alphonso mango purée – they have the best flavour and can be found at Asian stores.

METHOD Roll out the pastry on a lightly-floured surface and use to line the pie plate. Prick the base of the pastry with a fork, line with baking parchment or kitchen foil, then fill with baking beans and bake blind for 15 minutes. Remove from the oven and brush the whole inside of the tart with beaten egg, then return to the oven for 5 minutes until the egg glaze has cooked. Brush and bake again if necessary, then leave to cool.

For the filling, blend the mango flesh, sugar and lime zest and juice in a food processor until smooth, scraping down the side

SERVES 6

occasionally. Add the whole eggs and egg yolks and process for a few seconds more until mixed. Strain the curd mixture through a

1 quantity Rich Shortcrust Pastry (see page 86)

coarse sieve into the pie crust and spread out evenly.

1 egg, beaten

Reduce the oven temperature to 140°C/fan 120°C/gas 1.

FOR THE MANGO CURD FILLING:

For the topping, whisk the egg whites and salt with an electric

500g ripe mango flesh (about 2 large mangoes), chopped

spoonful at a time, making sure the meringue is really ‘bouncily’

hand-whisk until very stiff. Gradually whisk in the sugar, one large

125g caster sugar

stiff before adding the next spoonful. Whisk in the cornflour, vanilla

finely grated zest and freshly squeezed juice of 2 limes

and vinegar. Spoon evenly over the pie, ensuring that you seal the

3 whole eggs, plus 4 egg yolks FOR THE PAVLOVA TOPPING: 4 egg whites a pinch of salt 225g caster sugar 1 teaspoon cornflour 1 teaspoon pure vanilla extract 1 teaspoon vinegar EQUIPMENT: a 23cm loose-based tart pan

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edges with meringue. Pile this as high as you can!

Bake for about 45 minutes until the meringue is just turning palest brown. Remove the pie from the oven, cool for a few minutes then serve warm (the filling may still be a bit soft) or leave to cool completely (the filling will be firm) and serve cold.

FRESH DATE AND GINGER CREAM PIE Medjool dates give a rich fudgey sweetness to this creamy custard tart. They are available in many larger supermarkets and health food shops. Dates have been used in British cooking since the Middle Ages, and pies just like this would have been made at that time – especially as it contains the much prized spice, ginger, in all its forms. If a real date lover, then double the amount of dates and halve the custard.

METHOD Roll out the pastry on a lightly floured surface and use it to line the pie plate. Trim off any excess pastry and use it to cut shapes to decorate the edge of the pie. Prick the base with a fork and and chill for at least 30 minutes.

Preheat the oven to 200°C/fan 180°C/gas 6 and set a heavy baking sheet on the middle shelf.

Slit each date along its length and flick out the pit. Keep them whole and fill each one with a little of the chopped stem ginger, then sprinkle with the brandy (if using). Arrange the dates over

SERVES 8

the base of the pie crust, open edge uppermost.

1⁄2 quantity American Pie Crust, made with 1 teaspoon ground ginger sifted with the flour (see page 86)

In a large mixing bowl, whisk together the sour cream, sugar,

250g fresh Medjool dates

Place the pie on the baking sheet in the preheated oven and

2 balls stem ginger in syrup, drained and finely chopped

bake for 10 minutes. Reduce the oven temperature to 180°C/fan

2 tablespoons brandy (optional) 350ml sour cream

cornflour, fresh and ground gingers, beaten eggs, vanilla and salt.

Pour this over the dates, being careful not to dislodge them.

160°C/gas 4 and bake for a further 30 minutes or until the centre is set.

125g golden caster sugar

Remove the pie to a wire rack and leave to cool. Serve slightly

2 tablespoons cornflour 2.5cm piece fresh ginger, grated

warm or cold, just as it is.

1⁄8 teaspoon ground ginger 3 large eggs, beaten 2 teaspoons pure vanilla extract a pinch of salt EQUIPMENT: a 23cm pie plate

Recipes are taken from Pies, Glorious Pies,

by Maxine Clark with photography by Steve Painter. Published by Ryland Peters & Small, RRP £14.99.

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RICH SHORTCRUST PASTRY This makes a wonderfully light and crumbly pastry.

1/2 teaspoon salt

Makes about 400g, enough to line the base of a 23–25 cm tart tin or to make a double crust for a 20–23 cm pie plate.

125g unsalted butter, chilled and diced

Sift the flour and salt together into a large mixing bowl and rub in the butter.

250g plain flour

2 egg yolks 2–3 tablespoons ice-cold water

Mix the egg yolks with the water and add to the bowl, stirring to bind to a firm but malleable dough.

On a lightly floured surface, knead lightly until smooth, then shape into a ball. Wrap in clingfilm and chill for 30 minutes before rolling out.

BASIC SHORTCRUST PASTRY A classic method of making short and crumbly shortcrust pastry.

a pinch of salt

Makes about 400g, enough to line the base of a 23–25cm tart tin or to make a double crust for a 20–23cm pie plate.

50g lard, chilled and diced

Sift the flour and salt together into a large mixing bowl.

75g unsalted butter, chilled and diced

Add the lard and butter and rub in until the mixture resembles breadcrumbs.

250g plain flour

2–3 tablespoons ice-cold water

Add enough water to bring the pastry together.

Tip onto a lightly floured surface and knead lightly to bring the dough together.

Shape into a ball, wrap in clingfilm and chill for 30 minutes before rolling out.

AMERICAN PIE CRUST This is a recipe for the classic American pie crust.

375g plain flour

Makes about 700g, enough to line the base of two 23cm pie plates.

a good pinch of salt

Sift the flour and salt into a large mixing bowl and cut in the fat with two round-bladed knives until thoroughly combined. In a separate bowl, mix together the beaten egg, vinegar and water.

250g white cooking fat 1 egg beaten 1 tablespoon white wine vinegar 4 tablespoons ice-cold water

Pour this wet mixture into the dry mixture and cut it in with the knives again.

Tip out onto a lightly floured surface and knead lightly until smooth. Shape into a ball. Wrap in clingfilm and chill for 30 minutes before rolling out.

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U LTRA - PR E M I UM LON D ON D RY GINS

Pride of the Yorkshire Dales Taplin & Mageean has built its reputation producing the highest quality London dry gins from the heart of the Yorkshire Dales.

Our passion is creating award-winning juniper-rich gins with complex and intriguing flavour combinations from proven traditional distillation processes.

“We were universally impressed; the full range taste like quality gins that have been really well thought through. We think there’s a very good chance that Taplin & Mageean will continue to add to their awards.”

– Which Gin

taplinmageean.co.uk 88 | WINTER 2020 | Dales Life

@taplinmageean

DRINK NOTES OFFERS YOU CAN’T REFUSE

DELIGHTFULLY DIPPY

Beer isn’t the only tipple in the Black Sheep Brewery’s portfolio of distinctive drinks. They now have several spirits to their name, including a whisky called – with the brewery’s typical quirkiness – Sheep Dip. Sheep Dip is a small-batch, handcrafted, premium blended malt Scotch whisky, and it was inspired, says the Masham company, by the illicit distilling practised by former generations of Dales farmers. It brings together sixteen single malt whiskies in a blend that’s both refined and punchy. You can buy Sheep Dip in standard 70cl bottles or as stocking-filling 5cl miniatures. Explore the Black Sheep Brewery’s selection of spirits and order online at blacksheepbrewery.com

CAMPBELLS OF LEYBURN (campbellsofleyburn.co.uk) is renowned as having one of the finest wine departments in the North. Now we’ve always argued that you can get far better bargains from local retailers than from the High Street multiples, and to prove it Campbells have put together some great deals to make your festive season go with a swing.

One of their stand-out offers is a cracking champagne, the award-winning NV Brut Baron De Marck Gobillard.

Produced by a small family firm that’s determined to better the big brands, it’s a refined and creamy bubbly with notes of apples and citrus and a hint of toasty brioche. It’s down from £32.99 to £19.99 while stocks last.

For those in search of a smooth, rounded, oak-aged red with firm smooth tannins and a long finish, Campbells are also doing a deal on Louis Jadot Château des Jacques Moulin à Vent Clos de Rochegrès 2012 Beaujolais: they’ve slashed the price from £32.99 to £22.99.

And if a bright, lively white is more your thing, how about Sancerre Fernand Girard Loire 2018? It’s a classic Sancerre, pleasantly aromatic, with zippy acidity but low astringency.

Easy to drink on its own, it’s also a great accompaniment to white meats or fish. The recommended retail price is £18.99, but Campbells are selling it for £14.99. Bag your bottles soon, before they all disappear!

FROM THE HEART

Here in North Yorkshire we may not enjoy the same balmy climate as the South of France, but that doesn’t mean we can’t make great wines!

Yorkshire Heart is an award-winning family-run vineyard and brewery based near the quaint village of Nun Monkton, between York and Harrogate. Their wines include rich, mellow, fruity reds, a refreshing rosé, a highly acclaimed sparkling white and the Winemaker’s Choice White, shown here. Made from the hardy Solaris grape and aged in Burgundy oak barrels, it combines perky fruit flavours with richer vanilla and oak flavours on the finish. Find out more about Yorkshire Heart and buy online at yorkshireheart.com Dales Life | WINTER 2020 |

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FESTIVE

Spiced ham

Perfect as the main event, or simply rustled up for festive ham sandwiches for the buffet, this glazed spiced ham is delightful.

MAPLE SYRUP SPICED HAM SERVES 10 COOKING TIME: 15 minutes per kg of ham plus crisping time in the oven to prepare FOR THE GLAZE: 1 ham joint of your choosing 2 bay leaves

150ml maple syrup

1 onion

80g sugar

1 garlic bulb

1/2 a cinnamon stick

1tsp coriander seeds

1/2 a star anise

1 bunch fresh thyme

1/4 tsp coriander seeds

2 star anise 1 cinnamon stick 6 cloves Remove the ham from all packaging and place in a pan with the herbs, spices and add enough water to cover.

Bring to the boil and skim off any residue that forms on the top. Reduce to a simmer and cook for 15 minutes per kg of ham.

While the ham is boiling, preheat the oven to 200°C/fan 180°C/gas 6. Add all of the glaze ingredients into a pan, bring to the boil and take off the heat.

Once the ham is cooked, remove from the water and allow to cool for 5 minutes. With a sharp knife remove any skin This recipe is kindly supplied by Booths.

For more of Booths’ latest recipes and a whole host of festive food inspiration, visit booths.co.uk/recipes.

and most of the fat, leaving around 1cm of fat, and score.

Place the ham, onion and garlic on a baking tray and put in the oven until the fat starts to crisp. Brush the glaze over the ham covering all sides and allow to cook for another 5 minutes. Repeat for another 3–4 times or until you are happy with the glaze. Serve warm or cold.

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MILNERS of Leyburn

To shop online please visit our facebook page to access our Shopify account Milners of Leyburn 6 Market Place, Leyburn DL8 5BJ 01969 622208 • sales@milnersofleyburn.co.uk www.milnersofleyburn.co.uk milners-of-leyburn.myshopify.com

SANDERSON • MORRIS • LITTLE GREENE • BRINTONS • LUXAFLEX Dales Life | WINTER 2020 |

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A GREAT PLACE TO STAY

Grantley Hall, Ripon 92 | WINTER 2020 | Dales Life

world-class destination hotel for Yorkshire. That was Valeria Sykes’ vision when she bought Grantley Hall near Ripon. And, following a fouryear, multi-million-pound renovation programme, that’s exactly what this elegant Palladian country house on the banks of the Skell has become. The newly transformed Grantley Hall opened its doors last year to a general chorus of astonishment, awe and admiration.

“Valeria is a Barnsley lass, and she wanted to build something Yorkshire would be proud of,” says General Manager Andrew McPherson.

“Something that would challenge the top-class hotels in and around London.

“She was also determined to create a business that would support the local economy as well as creating a quintessentially Yorkshire experience. Wherever possible, top quality materials, craftspeople and services were sourced locally. And as the project gathered speed it generated a huge amount of pride amongst the people working on it. Everyone put in that bit of extra effort because they were so excited about what they were doing.”

Top Rankin Grantley Hall has 47 luxuriously appointed rooms and suites, culminating in the enormous Royal and Presidential Suites, the second of which even comes with its own baby grand piano. Whilst all are kitted out with up-to-the-minute TV and audio, their generally muted décor aims for a classic, timeless feel that chimes perfectly with the period details – such as marble fireplaces and window seats – to be found in many of the rooms in the older parts of the building.

Guests at Grantley and non-residents alike are spoiled for choice when it comes to opportunities for eating and drinking.

The jewel in Grantley’s dining crown is undoubtedly Shaun Rankin’s self-titled fine dining restaurant. Raised in North Yorkshire, Shaun, who achieved his first Michelin star in 2005 and won BBC2’s Great British Menu in 2009, was keen to be part of a project that invested so wholeheartedly in the local economy and that mirrored his own determination to create a perfect-in-everydetail luxury experience.

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Chef Shaun Rankin

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Shaun serves a ‘Taste of Home’ menu that recreates some of the experiences he enjoyed growing up in the North East, and a Sunday lunch menu with a similarly nostalgic feel.

Meanwhile, for sophisticated but casual allday dining, there’s Fletchers restaurant, with its oak panelling and period fireplaces. Its talented Head Chef Craig Atchinson, like Shaun Rankin, is no stranger to the North East, having worked at Seaham Hall and Swinton Park. He and his team serve breakfasts, lunches, afternoon teas and dinners based around the finest locally sourced seasonal produce.

Working in a completely different idiom, Bar & Restaurant 88 offers a clever, playful take on Asian food, served in a stunning underground space whose blue velvet, dark wood, glittering mirrors, oriental stylings and resident DJ make you wonder if you’ve been suddenly transported to a hip Hong Kong or Tokyo nightspot. And for those in search of even more of a party vibe there’s Valeria’s, Grantley’s 1920s-styled latenight champagne and cocktail bar.

Your Good Health Two other key elements in Grantley Hall’s upbeat offering are its stunning, state-of-theart spa and its no-expense-spared gym, each of which adds another dimension to the Grantley experience for guests. “You can have a good time in our bars and restaurants, but you can leave knowing that you’ve been looking after yourself as well,” says Andrew.

The Three Graces Spa, presided over by a marble copy of Canova’s famous statue of the same name, includes an 18-metre indoor swimming pool and an indoor-to-outdoor vitality pool, along with sauna, steam room, snow room, relaxation room, cedar hot tub and a restful lounge serving nutritious food and drink.

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The ELITE gym – which, like the spa, is open to non-residents – is packed with cutting-edge equipment and incorporates three workout spaces: a superior hotel gym, a strength and conditioning gym, and a health and performance centre. Facilities at the latter include a cryotherapy chamber, altitude training, electro-muscular stimulation training, a 3D body scanner and an underwater treadmill.

Finally, an account of Grantley wouldn’t be complete without a nod to the hall’s magnificent grounds. Their attractions range from beautifully landscaped parkland and stately mature trees to striking contemporary water features and bold, modernistic plantings.

The highlight, though, is undoubtedly Grantley’s Japanese garden. Built in 1910 using boulders from nearby Brimham Rocks, it is one of the first Japanese gardens to be built in Britain. Not at all what most people would anticipate finding in the Yorkshire Dales – and, like Grantley itself, a beguiling, and rather magical, refuge from the pressures of everyday life.

For more information about Grantley Hall visit grantleyhall.co.uk 96 | WINTER 2020 | Dales Life

Now inviting entries for the 2021 auction season Our experienced, highly qualified experts offer comprehensive auction and valuation services to national and international clients.

We specialise in premium-quality antiques, fine art and high-worth items.

Contact us for a complimentary pre-sale appraisal

René Lalique (French, 1860-1945) A large ‘Bacchantes’ vase, designed In 1927. Sold For £20,000 plus fees

A Nicole Frères brass inlaid music box. Sold for £13,000 plus fees

A George III silver gilt tea caddy, by Thomas Heming, London 1770, after Paul de Lamerie.

Sold for £4,400 plus fees

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t: 01765 699200 e: info@elstobandelstob.co.uk

www.elstobandelstob.co.uk

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Spirit of the Dales

Taplin & Mageean founder Chris Taplin

The distillery that’s taking the taste of Wensleydale worldwide 98 | WINTER 2020 | Dales Life

t’s less than two years since Taplin & Mageean was founded, but already the Leyburn-based distillery has built up a loyal following amongst local gin connoisseurs. Despite Covid-19, sales are booming and the company’s award-winning gins are attracting attention at a national – and even international – level.

The secret of their success? An unwavering determination to stay true to their Dales roots, says co-owner Chris Young.

“Our gin was born out of a passion to produce something with a rock-solid Yorkshire provenance,” explains Chris. “It’s not just a question of happening to be based here in Leyburn. Our aim is to make gins that capture the essence of the Dales in a bottle.

“Naturally we use Dales spring water and, as far as possible, locally sourced botanicals to flavour our spirits. But that’s just the start. We live in a landscape that is bold, striking, complex and subtly layered – and we want our gin to reflect that.”

To achieve that magical resonance between product and place, says Chris, requires scrupulous – and frankly obsessive – attention to detail. In principle you could distill and bottle a gin in a matter of hours, but Taplin & Mageean’s painstaking approach means that each batch can take up to two weeks from start to finish.

ALL HEART To appreciate why Taplin & Mageean work at what might seem like a rather leisurely pace, we need to understand the background.

There has been a boom in ‘craft’ gins over the last few years, but many of the producers who have jumped on the gin bandwagon, says Chris, are simply adding flavourings to distilled alcohol. In effect they are producing flavoured vodkas rather than premium quality gins.

Taplin & Mageean’s gins, by contrast, are authentic ‘London dry gins’ – that’s the technical term for gins whose flavours, centred on juniper, are created during distillation rather than being added afterwards.

And the Taplin & Mageean team has put a huge amount of research into the botanicals they use to flavour their gins. There can be twenty or more botanicals in a particular recipe, and the length of time each of them is soaked for will alter the flavour profile of the end product. It’s careful attention at this stage of the process that helps create the small but telling differences that give ultra-premium gins like Taplin & Mageean’s the depth and subtlety of a good single malt whisky or a fine wine.

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Another key difference that sets Taplin & Mageean apart from both the mass-market producers and the less quality-oriented craft gin makers is the percentage of the distillate that finds its way into the bottle.

The alcohol produced at the beginning of the distillation process is called the ‘heads’ and contains a high proportion of acetone, methanol and other generally unpleasant, headache-inducing components. The liquid produced at the end of the distillation is called the ‘tails’. The tails are low in alcohol and contain fatty acids with an unpalatable ‘stewed’ taste.

The best quality part of the distillate is what is produced part way through the process – what distillers call the ‘hearts’. Large volume, lowend makers want the maximum yield from each distillation, so their gins include a good deal of the heads and tails as well as the hearts. Needless to say, Taplin & Mageean, focused on producing a premium product, select only the best of the hearts.

TASTE THE DIFFERENCE The attention to detail doesn’t stop there. The flavoured alcohol produced during the distillation process needs to be reduced to bottling strength by adding water – in Taplin & Mageean’s case, local spring water.

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“You could just throw in the required amount of water and be done with it,” says Chris, “but if you add the water gradually, over a seven-day period, it has a hugely positive impact on the taste.

“People often ask us why our gin is more expensive than the mass market gins,” says Chris. “The answer is that we’re not competing on price, we’re competing on quality. As soon as people drink our gin – and experience that quality for themselves – they understand!”

The pandemic has meant that Taplin & Mageean have had to put some of their plans on hold, but they do have a brand new recipe ready to go. Their range currently consists of four gins: Signature Edition (a juniper-heavy gin with a citrus kick), Spiced Orange, Elderflower Orchard and Peach & Basil. So what’s next?

“We’re keeping the details to ourselves for now,” says Chris, “but what I can tell you is that it will be an autumn-themed gin, made with hedgerow-based botanicals. And we have other, more far-ranging plans too. For example we’ve come up with some pretty unique spins on rum – some tantalising and exciting offerings that will definitely raise eyebrows.

Watch this space!”

To find out more about Taplin & Mageean or to shop online visit taplinmageean.co.uk.

Campbell’s of Leyburn Your family run Fine Food and Wine Emporium

Discover all the great tastes for the Festive Season

Just some of the reasons for making us rst choice for food and drink this Christmas:• Locally sourced poultry and rare breed meats • A Deli counter to excite the taste buds

Best Independent Rural Retailer

• Artisan and classic cheeses • More than 1000 different wines from around the world and a large selection of spirits including 150 malt whiskies and 100 craft gins in our upstairs wine department

including our own Campbell’s gin avoured with local honey and heather • A range of hampers and a choice of gift vouchers Call in you may be surprised

4 Commercial Square, Leyburn, North Yorkshire DL8 5BP Tel: 01969 622169 www.campbellso eyburn.co.uk Dales Life richard@campbellso eyburn.co.uk

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Pony Tales We meet Wensleydale author and entrepreneur Hannah Russell

102 | WINTER 2020 | Dales Life

hen Hannah Russell adopted Little Alf, the miniature Shetland pony, it changed her life.

Eight years on and Hannah, still only 23, is a best-selling author, entrepreneur, business coach, motivational speaker and charity ambassador. Little Alf, meanwhile, is the star of a series of children’s books that have made him internationally famous.

Hannah’s journey hasn’t always been easy, but her story is an inspirational one – a welcome example, in these challenging times, of how much can be achieved by passion, hard work and positive thinking.

ALF MEASURES Hannah was brought up in the Dales, and was obsessed with horses from an early age, but her dreams of being a riding instructor were dashed in her teens when she began to suffer from severe back pain. An MRI scan showed that past riding accidents had left her with fractured vertebrae and worn discs, and doctors made it clear that she would have to give up horse riding forever.

It was while she was at a low ebb, and looking for a new focus, that Hannah met, and decided to adopt, Little Alf. “He needed a home because he has dwarfism,” she explains. “Miniature Shetlands normally stand around 34 inches high, but Little Alf measures only 28 inches.

“The dwarfism makes his features extra small too – he has tiny ears and tiny hooves. Because of his condition he had been rejected by his mum and the rest of the herd, so he needed lots of extra love and care.

“That Christmas I got a new camera and started putting photos of Little Alf online. People loved them, which led me to start a blog, and it was through blogging that I learned how much I enjoyed writing – which in turn led me to write my first book, a children’s story about Little Alf and his adventures.”

Hannah’s first story, published when she was only 17, was the start of a series of books featuring Little Alf, including further magical children’s stories and an autobiographical account of the pair’s relationship. For her latest writing venture, The Travel Girl, she has branched out still further, turning her hand to teen fiction.

But then branching out is clearly in Hannah’s nature. As well as writing she is also at the helm of a dizzying range of business ventures. One of the latest, Russell Home Interiors & Gifts, will be on the radar of anyone familiar with Leyburn Market Place.

Before Hannah took over last year, the site was home to Quaint & Quirky, a shop that occupied a special place in her affections. “For three years I worked there as a ‘Saturday girl’,” she explains “and it was the first shop to stock my books. When I found out that the owners were moving on I knew it was the place for me.”

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DECIDEDLY DIFFERENT “The theme behind Russell Home Interiors is ‘escaping the ordinary’,” says Hannah. “It’s all about standing out from the crowd, being different.

Everything in the shop is made in the UK… quality items that you can’t buy elsewhere, only from us.”

Hannah’s family, who are evidently as creatively inclined as she is, are a key part of the project.

Sharron Russell, her mother, is the painter behind Quirky Cows – cheery, colourful images of cows and other Dales animals. Available as original canvases or prints, they also feature on a huge range of items, from mugs, coasters and chopping boards to cufflinks, blankets, and even kitchen splashbacks.

Hannah’s father Mike, meanwhile, crafts striking contemporary furniture by adorning locally sourced wood with vibrant epoxy resins.

Covid-19 hasn’t been the only challenge faced by Hannah recently. Pains she experienced in her hip at the height of lockdown were this summer diagnosed as being due to a malignant tumour.

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Surgery and radiotherapy followed, but despite her health problems Hannah’s entrepreneurial flame has still been burning bright. Quite literally, in fact, because this spring she and fellow entrepreneur Ben Bartlett launched their range of Happi Candles – luxury, vegan, cruelty-free candles made with premium soy wax and carefully selected essential oils. Needless to say, these too are available from Russell Home Interiors.

As if that weren’t enough, Hannah is also ambassador for three charities and founder of the Russell Rhino brand of clothing and accessories, which raises money for conservation charity Helping Rhinos. And she has plenty more projects in hand besides – but unfortunately we don’t have the space to do justice to them all!

Are you keen to follow in Hannah’s entrepreneurial footsteps? We finished our chat by asking her for her advice to budding young Dales business folk. “Be upbeat, and focus on the positive,” she says. “Not every day is a good day… but it’s a new day!”

Find out more about Hannah and her various enterprises at officialhannahrussell.co.uk

BENceramics ARNUP • CRANIOSACRAL THERAPY (CST) • SPORTS MASSAGE • COUNSELLING • ACUPUNCTURE (TRADITIONAL CHINESE & FIVE ELEMENT) • HYPNOTHERAPY • PRE AND POST-NATAL ACUPUNCTURE & MASSAGE • PSYCHOTHERAPY • CHILD & TEEN THERAPY • REIKI

Team member, Lulu Ferrand

To book please go to our website or call 07887 506163 to discuss a treatment suitable for you.

Tanfield Wellness offers a holistic approach to healing - specialising in trauma, parent/child and family issues, fertility, menopause and chronic pain.

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No matter what is holding you back, emotional or physical, we can help you rebalance and get back on track.

dreamtribe.co.uk

Dreamtribe is a small business in the heart of rural Yorkshire specialising in artisan products such as handmade cushion covers, incense sticks, dhoop cones, elephant bags and accessories and a wide range of eco-products.

I am available for craft fairs, markets and pop-up stalls.

Please contact me at info@dreamtribe.co.uk for more information.

FLOOR TILES & FLAGS CLEANED AND SEALED Kitchens • Conservatories • Halls

JOHN LORD

01748 811452 • 07961 460020 john@steamcleanseal.co.uk

Dales Life | WINTER 2020 | 105

Colourful tropical print cotton dress by Johanna Ortiz, from the new spring 2021 collections, matchesfashion.com

Lou Lou quilted shoulder bag in beige calf leather, Flannels, York, flannels.com

J’adore shimmering gold body gel by Dior, Fenwicks, York, fenwick.co.uk

Lip Sleek in Tango by Chantecaille, locks in moisture and smooths out fine lines, Space NK Harrogate, spacenk.com

Dior Vernis Limited Edition Scented nail lacquer by Dior, available in a wide range of colours, Dior counters nationwide.

18ct white gold and diamond twist rings by Natalie Jane Harris, from a range at Pyramid Gallery, York, pyramidgallery.com

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Kitten heel sandals in soft supple beige leather by Aquazzura, Harvey Nichols, Leeds, harveynichols.com

Limited edition palette containing blush, highlighter, bronzer and powder by Hourglass, John Lewis, York, johnlewis.com

Wood crepe jacket with matching skirt

by Alessandra Rich, from the new spring 2021 collections, alessandrarich.com

Blue Ombre Satin Eyeshadow

by Clarins has a gel cream texture and leaves a velvet soft finish, Barkers, Northallerton, barkers.co.uk

Mimi mini drawstring pouch in soft black quilted leather, Russell & Bromley, Harrogate, russellandbromley.co.uk

Dream gift set containing aromatherapy drops and eye pillow by Kiss The Moon, see the range at Kiss The Moon, Gilling West, kissthemoon.com

Les Beiges Bronzing Cream, a lightweight easy-to-blend gel bronzer that gives a natural sun-kissed glow, Chanel counters nationwide.

Silver bangle with 9ct gold and topaz decoration by Sally Ratcliffe, from a selection at Pyramid Gallery, York, pyramidgallery.com

Nourishing organic anti-aging cream packed with Maiiro’s seaweed formula, protects and repairs all skin types, maiiro.com

Silver and gold aquamarine and diamond ring by Natalie Jane Harris, from a selection at Pyramid Gallery, York, pyramidgallery.com

Dales Life | WINTER 2020 | 107

DESIGNERS & MAKERS OF BEAUTIFUL KITCHENS & FURNITURE SINCE 1973

Treske Harrogate Kitchen

Bespoke hardwood kitchens and furniture, handcrafted in Yorkshire.

Visit our extensive showrooms, open Monday-Friday 10am-5pm.

To arrange an exclusive showroom viewing on Saturday call 01845 522770.

Station Works, Thirsk, North Yorkshire YO7 4LX www.treske.co.uk

L&G WORKSURFACES LTD COMMITTED TO EXCELLENCE

A friendly duo with over 16 years of experience in supplying templating and ďŹ tting Granite, Marble and Quartz worksurfaces 108 | WINTER 2020 | Dales Life

t: 07917 441858 or 07904 319107

l.g.worksurfacesltd@gmail.com www.lgworksurfaces.com @LGWorksurfacesLTD

A.D. CALVERT

ARCHITECTURAL STONE SUPPLIES LIMITED ROBOTIC CARVING AND DIGITAL DESIGN • SPECIALIST DESIGN SERVICE • WALLING • BESPOKE ORNAMENTAL FEATURES LASER ETCHING • MOULDED WORK • DOMESTIC AND COMMERCIAL NEW BUILDS • FIREPLACES • FLOORING • LANDSCAPING RESTORATION • BLOCK STONE • GRANITE, MARBLE & LIMESTONE PRODUCTS • VOLUMIX CONCRETE • SPECIALIST PLANT & HAULAGE

Established in 1993 and based in the heart of Wensleydale, North Yorkshire. We are a professional stone manufacturing company and have extensive expertise in all stone masonry work including new build, repair, conservation and restoration. We supply and manufacture sandstone, limestone, granite and marble.

The company comprises an extensive modern stone-processing plant with state of the art equipment and a large workforce of master craftsmen ready to undertake any project. We have the facility to complete projects from first contact to delivery.

The Stoneyard • Wensley Road • Leyburn • North Yorkshire • DL8 5ED

t: 01969 622296 e: stone@calverts.co.uk w: www.calverts.co.uk Dales Life | WINTER 2020 | 109

COLLECTED WORKS

CHANEL 1

n 1910, financed by her socialite lover, Gabrielle ‘Coco’ Chanel opened a hat shop in Paris. Few could have predicted that this would be start of a multi-million-pound fashion empire.

By 1913 Coco Chanel was doing well enough to open two further shops, one in fashionable Deauville and one in Biarritz, where she sold sports clothes to the wealthy élite. The story goes that on a chilly day in Deauville she made herself a dress out of an old jumper. It quickly attracted the interest of her chic customers, who clamoured for copies for themselves. Coco’s piece of creative up-cycling gave birth to the Chanel ‘little black dress’, a must-have wardrobe item for fashion-conscious women of the era.

110 | WINTER 2020 | Dales Life

Coco Chanel’s couture, with its clean, simple lines, was perfectly in tune with the optimistic, forward-looking spirit of the post-war years, and her reputation continued to grow. In 1921 she commissioned a parfumier to create a scent that she could give to clients as a ‘thank you’ gift. By the following year, Chanel No.5 – the fifth of the test formulations – had received such an enthusiastic reception that it went on sale.

Nowadays the design featuring two interlocking ‘C’s that appears on every Chanel product is one of the world’s bestknown, and most frequently counterfeited, logos. And Chanel items, along with secondhand goods from other big-name fashion houses, are increasingly eagerly sought at auction.

exploring antiques and collectables

2 3

1: Chanel two-row simulated pearl necklace and a pair of Chanel clip-on earrings. Sold by Tennants for £650.

2: Pair of Chanel cufflinks in matte black with gilt metal surround.

Sold by Tennants for £160.

3: Chanel quilted black jersey handbag circa 1994–96. Sold by Tennants for £1,200.

4: Chanel pastel bouclé blazer jacket woven in cream, champagne, lavender and aqua. Sold by Tennants for £320.

5: Chanel red silk quilted handbag circa 1991–94.

Sold by Tennants for £500.

7

6: Pair of Chanel black suede

4

pointed slingback shoes.

Sold by Tennants for £70.

7: Chanel No.19 advertising display dummy factice, 27cm by 18cm.

Sold by Tennants for £280.

5

6

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Focus on Fashion

To cater to this growing demand, Tennants Auctioneers of Leyburn have launched dedicated Luxury Fashion and Accessories sales in which brands like Chanel will – as you would expect – be strongly represented. The first of these specialist sales will take place in March next year, and there will be a second in November.

Sarah White is the expert in charge of the Textiles, Costume and Fashion department at Tennants, so she is ideally placed to give us an insight into this burgeoning market.

‘everything Chanel produce is absolutely top quality, beautifully made right down to the last detail’ “When I first joined Tennants we would never have sold items like these at auction,” she says, “but over the last few years they have become increasingly popular with private buyers and dealers. Chanel and Hermès are the names that hold their price best on the secondhand market, followed by Louis Vuitton and Dior.

The values of other brands tend to fluctuate rather less predictably.”

So what is it about Chanel that puts them at the top of so many auction-goers’ wish lists?

“It’s a high-status, instantly recognisable brand,” says Sarah, “and everything Chanel produce is absolutely top quality, beautifully made right down to the last detail. People have begun to realise that by buying at auction you can get something that’s practically brand new – that may only have been worn or used once or twice – for a fraction of the retail price.”

112 | WINTER 2020 | Dales Life

Suits, jackets, dresses, skirts and shoes all sell well at auction, with price depending, unsurprisingly, on how much wear they have had. Costume jewellery and accessories like scarves and sunglasses are also popular. But it’s Chanel handbags that hold their value best and achieve some of the highest values.

Bottled up

“The most sought-after Chanel bag,” says Sarah, “is the classic double-flap quilted bag. It’s one of their original designs and still being made today in various forms and materials. By and large it’s the leather bags rather than the fabric ones that make the highest prices – in the case of the finest examples, £2,000 or more. Obviously leather is more hardwearing than fabric, and stays in good condition for longer.”

But it’s not all clothes, bags and costume jewellery. There are some fashion-house items coming under the hammer that weren’t originally designed to be retailed, a notable example being the ‘factice’ dummy perfume bottles given to department store counters for point-of-sale advertising.

“There’s a good deal of interest in them, and it’s easy to see why,” says Sarah. “Factice bottles are affordable and very sculptural pieces of decorative art that Chanel enthusiasts can display in their bathrooms or bedrooms.”

If you’re keen to buy top fashion house names secondhand, Sarah sounds a note of caution. There are a lot of fakes out there, she says, and some of them are very convincing.

Date-code stickers and authenticity cards can help prove you’ve found the genuine article, but of course they themselves are things that can be faked – or become separated and get lost for that matter. Buy from a reputable auctioneer with a resident fashion specialist and you can be confident you’re getting the top-quality piece you’re paying for.

For more information about Tennants Auctioneers, or to arrange a valuation, visit tennants.co.uk or call 01969 623780.

• • • • • • • •

Ornate plaster restoration Cornice manufacture Traditional lime plastering Lime rendering techniques Historical plasterwork surveys Lath and plaster ceiling repairs Heritage work on listed buildings Bespoke design service

We have a national reputation for manufacturing and installing the very best heritage, traditional and contemporary plasterwork.

Whether you are looking for a ceiling rose or cornice to fit your period property, repairs to damaged existing plaster detail, the large-scale restoration of a historic property or a bespoke design to reinstate traditional decorative plaster features, we can help.

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Visit our website and watch our videos, follow us on twitter, say hi on Facebook. Or just give us a call and tell us what you want.

01609 776462

www.ryedaleplasterers.co.uk

• office@ryedaleplasterers.co.uk Dales Life | WINTER 2020 |

113

The world as you want it Package Holidays | Tailor-Made Itineraries | Cruises Flights | Family Holidays | City & UK Breaks | Honeymoons Safaris | Airport Hotels | Parking & Lounges

CONTACT ONE OF OUR YORKSHIRE BRANCHES TODAY: BOROUGHBRIDGE

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01423 324545

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01439 770456

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5-6 Market Row, Barkers Arcade, DL7 8LN

2 High Street, Stokesley, TS9 5DQ

THINKING ABOUT LETTING YOUR HOLIDAY HOME? Join Yorkshire’s leading independent lettings agency Local office in Hawes

Property Management available

Unlimited owner bookings

Speak to our local experts 01969 689220 The Shop on the Bridge, Bank Foot, Hawes, DL8 3NL

www.yorkshireholidaycottages.co.uk 114 | WINTER 2020 | Dales Life

Not all hot tubs are the same

We are hot tub specialists and only supply the finest hot tubs on the market with unique features.

With over 30 years’ experience, we pride ourselves on providing the correct hot tub for you and your family.

Please visit our showroom or call us for further information.

A Bigger Splash Unit 6, Brompton Industrial Park, Station Road, Brompton-on-Swale, North Yorkshire DL10 7SN 01748 812039 a-biggersplash.co.uk

Heritage Healthcare has expanded its award-winning home care service and is now providing expert care at home across North Yorkshire.

Expert services, chosen by you • Personal Care • Respite Support • Household Help • Dementia Care • Companionship • End-of-Life Care We create a bespoke care package tailored to your needs to help you feel safe and secure at home. Our unique support is available from 30-minute visits to full live-in care, through a team of professional and highly trained carers.

Call our team for a no-obligation assessment to see how we can support you and your loved ones.

Richmond & Northallerton

01325 527 650

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01904 691 000 www.heritagehealthcare.co.uk

Live-in Care

07792 171 344

Dales Life | WINTER 2020 | 115

-

On the market

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

ARNGILL, WEST WITTON Charming detached character cottage. Three bedrooms.

Private rear garden. Beautiful village location.

Guide Price Range: £325,000 - £350,000 Robin Jessop Ltd. 01969 622800 robinjessop.co.uk

SCHOOL HOUSE, MIDDLEHAM Grade II listed former school house with 6 large double bedrooms. Excellent village location.

Guide price: OIEO £750,000.

Robin Jessop Ltd. 01969 622800 robinjessop.co.uk

BECKSIDE, MASHAM

TRINITY COTTAGE, WEST WITTON

A well-proportioned detached bungalow with generous gardens. Walking distance of the desirable town of Masham.

Guide price: £345,000 Robin Jessop Ltd. 01677 425950 robinjessop.co.uk

Deceptively spacious mid-terraced cottage. Three double bedrooms. Private rear garden. Viewing by appointment.

Guide price: OIEO £250,000 Robin Jessop Ltd. 01969 622800 robinjessop.co.uk

PENHILL HOUSE, WEST WITTON

TITHELANDS, PICTON

Semi detached period property with character. Recently refurbished. Four double bedrooms. Viewing by appointment.

Guide price: £325,000 Robin Jessop Ltd. 01969 622800 robinjessop.co.uk

Detached brick-built family house. Situated in large gardens overlooking the village.

Guide price £425,000 Robin Jessop Ltd. 01969 622800 robinjessop.co.uk

116 | WINTER 2020 | Dales Life

-

CHAR TE RE D S U RVEYOR S • E ST AT E AG E N T S • P R OP E R T Y A U C T I O NE E R S • V A L U E R S • L A ND A G E NT S

CONTACT US FOR A FREE MARKET APPRAISAL TO TAKE ADVANTAGE OF BUOYANT MARKET CONDITIONS

FIR TREE FARM, EASBY

OASIS, THORNTON BRIDGE

Outstanding country residence set in 35 acres of land.

Beautiful country house with outbuildings & garaging.

For sale as a whole or two lots.

Guide Price £1,500,000 - £1,600,000 Lot 2 £175,000 - £200,000

Individually designed, established gardens with swimming pool, double garage, paddocks, potential equestrian smallholding, viewing by appointment.

Guide price: £750,000

PENHILL HOUSE, PRESTON-UNDER-SCAR

FELL VIEW, COTTERDALE

Large detached property in need of refurbishment.

Generous gardens, ample parking and stunning views.

Guide price: OIEO £350,000

Charming stone-built cottage. Spacious accommodation with four bedrooms.

Successful holiday let.

Guide price: OIEO £395,000

WATERSDALE END, GAYLE

LAUREL BARN, PRESTON-UNDER-SCAR

Spacious detached family house with private parking.

In need of some updating.

Guide price: £320,000

Built in 2008. An attractive three bedroom family house. Low maintenance terraced patio garden.

Bedale 01677 425950

robinjessop.co.uk

Guide price: £325,000

Dales Life01969 | WINTER622800 2020 | 117 Leyburn

On the market

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

THE COURTYARD, COATHAM STOB

JOLYDAAN, KIRKBY FLEETHAM

Stone built barn conversion. 3 bedrooms, 2 acres of land with stables.

Offers over £320,000.

Liz Dennison Property 01609 748114 lizdennisonproperty.co.uk

Four bedroom detached property. South facing garden.

Double garage. Open views to the front Guide Price: £350,0000.

Liz Dennison Property 01609 748114 lizdennisonproperty.co.uk

THE HOLLIES, SCRUTON

ROSEWOOD, GREAT BROUGHTON

Spacious Grade II listed cottage. Three double bedrooms Village green location. Garage.

Guide Price: £450,000.

Liz Dennison Property 01609 748114 lizdennisonproperty.co.uk

Stone built equestrian property. Four bedrooms Stables, Outbuildings, Ten acres, Double garage, Commercial building. Guide Price: £1,100,000 Liz Dennison Property 01609 748114 lizdennisonproperty.co.uk

FIRTREES, LITTLE CRAKEHALL Deceptively spacious detached bungalow, 4 bedrooms.

Private balcony with views. Wrap around garden.

Guide price: £379,000 Liz Dennison Property 01609 748114 lizdennisonproperty.co.uk 118 | WINTER 2020 | Dales Life

RUDBY HALL, HUTTON RUDBY Grade II listed country house. Private gardens. Thirteen bedrooms. Cellars. Lift. Plus 2 bedroom cottage.

Guide price: £2,500,000 Liz Dennison Property 01609 748114 lizdennisonproperty.co.uk

One of the most impressive Georgian terrace town houses in North Yorkshire!

Independent. Personal.

Professional.

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Property Type:

TOWN HOUSE Key Features:

We currently hold a wealth of proceedable clients looking for a rural retreat with or without land.

• Georgian Property • Six Bedrooms • Four bathrooms • Separate Two Bedroom Cottage

If you are looking to sell your home please do get in touch with our friendly team for further information.

We understand that all properties are unique and each one requires its own bespoke marketing strategy.

Please take our hand and start your journey today.

Telephone: 01609 748114 Email: liz@lizdproperty.co.uk @lizdennisonproperty

• Outbuildings • Large Garage /Workshop • Private Gated Driveway We are delighted to offer to the market Stabann.

An Elegant Georgian Grade II listed family home.

Boasting a wealth of history, the property sits in an elevated position at the North end of Bedale.

The property offers six bedrooms and a separate twobedroom cottage. In addition, there is a detached large outbuilding/Garage with potential for development (subject to the necessary planning consent) The gardens and grounds offer a private gated driveway along with beautiful well-manicured gardens and grounds.

Bedale itself offers a wealth of amenities and a true community spirit. A short drive away from the Yorkshire Dales. There are excellent rail and motorway links both North and South.

POA Dales Life | WINTER 2020 | 119

Time to bounce back!

The last few months have been tough, but there’s light at the end of the tunnel.

There’s a new sense of community in the Dales, and everyone is keen to support local businesses. This is the perfect opportunity to grab a slice of business that might otherwise go elsewhere.

And we’re here to help you get your message across. With over 25 years of supporting independent local businesses, we can make sure everyone in the Dales knows you’re back in action.

To find out more email sue@daleslife.com or call 01904 279499

120 | WINTER 2020 | Dales Life

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Dales Life | WINTER 2020 | 121

NORMAN F. BROWN CHARTERED SURVEYORS • ESTATE AGENTS • LETTINGS Selling and letting property since 1967

Sunnyholme, West Witton

A spacious end-terraced cottage within this popular Dales village. Entrance hall, lounge, kitchen/dining room, 3 bedrooms, bathroom/wc, parking, rear garden, oil-fired central heating, d/g.

No forward chain.

£269,950 Leyburn Office

A D Coach House Cottage, Fremington

Church Row, Melsonby

£265,000 Richmond Office

£235,000 Richmond Office

A well presented semi-detached Grade II listed character cottage. Kitchen/living room, dining room, utility room, 3 bedrooms, bathroom/wc, driveway, south-facing front garden, night storage heating, part d/g. No forward chain.

14 Queens Rd, Richmond

01748 822473

6 Bridge Street, Bedale

01677 422282

A well presented semi-detached cottage.

Entrance porch, lounge, dining room, kitchen/breakfast room, cloakroom/wc, 3 bedrooms, bathroom/wc, front garden, rear courtyard, LPG gas-fired central heating, d/g. No forward chain.

25 Market Place, Leyburn

01969 622194

NORMAN F. BROWN CHARTERED SURVEYORS • ESTATE AGENTS • LETTINGS Selling and letting property since 1967

Plain House, Newton-Le-Willows

A beautifully presented three bedroomed link detached home full of character. This former farmhouse is located in a nice quiet and secluded position with far-reaching views, attractive gardens and benefits from oil-fired central heating, lots of off-street parking and two useful storage sheds.

Sycamore Cottage, Newton-le-Willows

Beckside, Hackforth

Individual stone-built detached home in the heart of a popular village near Bedale.

Superb layout, three double bedrooms, one with an ensuite, a dining kitchen, family bathroom and enclosed private rear courtyard-style garden. Off-street parking.

ONLY 2 REMAINING. One of 5 attractive detached family homes on an exclusive gated development in the picturesque village of Hackforth near Bedale. These attractive homes provide a mix of spacious rooms and modern style, convenient location with off-street parking and double garage.

£400,000 Bedale Office

£335,000 Bedale Office

From £480,000 Bedale Office

14 Queens Rd, Richmond

01748 822473 122 | WINTER 2020 | Dales Life

6 Bridge Street, Bedale

01677 422282

25 Market Place, Leyburn

01969 622194

Your Legal Companion ESTATE PLANNING • Wills and probate • Estate administration • Powers of attorney • Care home fees • Tax planning • Estate disputes PROPERTY & RURAL LAW • Property sales & purchases • Landlord and tenants matters • Agricultural land • Leases and tenancies • Rights of way • Sporting rights & purchases • Wind farms FAMILY • Adoption • Separation & divorce • Contact with children or grandchildren • Civil partnership dissolution

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21 Galgate, Barnard Castle Co. Durham DL12 8EQ DX 61665 Barnard Castle

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Market Place Hawes, North Yorkshire DL8 3QS

7 Railway Street Leyburn, North Yorkshire DL8 5EH

mbmcgarry.co.uk

e. office@mbmcgarry.co.uk Dales Life | WINTER 2020 | 123

Authorised and regulated by The Solicitors Regulation Authority Number 606950

It's far too good to miss Take out a subscription and we'll deliver every issue direct to your door – no more wasted trips in search of a copy.

A subscription makes a perfect gift for friends and family too.

visit daleslife.com or email sue@daleslife.com

124 | WINTER 2020 | Dales Life

John Blenkiron & Sons Funeral Directors

Founded by John Blenkiron in 1967 and now managed by his twin sons James and John, we serve the communities of North Yorkshire and County Durham from our offices in Richmond and Barnard Castle. The brothers are supported by a team of ten loyal and dedicated staff including their sister Sarah and their niece Rebecca.

We are passionate about providing the highest levels of care to families and service to our community, maintaining the reputation we have helped to build up over more than 50 years.

Call us for immediate support, advice or to arrange a home visit.

We are here to help 24 hours a day.

Prepaid funeral plans also available.

Richmond

Barnard Castle

Catterick

01748 850 033

01833 695 444

01748 529 168

Leyburn

Northallerton

01969 625 048

01609 780 004

www.blenkirons.co.uk Dales Life | WINTER 2020 | 125

The Millings Residential, Respite & day CaRe Home foR oldeR people RATED AS

OUTSTANDING

BY CQC

Meet the Team

north end, Bedale, north yorkshire dl8 1af Tel: 01677 423635 www.residential-homes.net

We are looking for distribution agents In Bedale, Leyburn, Richmond, Northallerton and surrounding areas.

Excellent rates paid.

Heritage Healthcare is recruiting professional and compassionate Home Carers to deliver care and support to clients in North Yorkshire.

• Fantastic pay rates • Full training • Flexible hours • Paid mileage Become a Home Carer with Heritage Healthcare and help to support people in your local area feel safe and secure at home for longer.

daleslife.com sue@daleslife.com 07970 739119

Apply today by contacting our team

01325 527650

01904 691000

www.heritagehealthcare.co.uk/careers 126 | WINTER 2020 | Dales Life

FRANKYN CARE HOMES DEDICATED TO QUALITY CARE We pride ourselves in creating a home from home, in a welcoming atmosphere.

Our Residents enjoy savouring our fabulous menu’s created from locally sourced produce, and can enjoy daily activities. All our homes have an excellent reputation in the local community.

A Home for life.

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THE GATEHOUSE

KIRKWOOD

STOBARS HALL

Catterick Garrison 01748 834444

Harrogate 01423 535700

Ilkley 01943 600653

Kirkby Stephen 01768 371291

Our managers are happy to chat and offer a virtual tour - Respite stays currently available.

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White Bear Country Inn MASHAM NORTH YORKSHIRE

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

We serve delicious breakfasts, lunches, afternoon teas and dinner, all prepared using the finest local produce.

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

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WB

The White Bear Country Inn Wellgarth, Masham, North Yorkshire HG4 4EN 01765 689319 www.whitebearmasham.co.uk sue@whitebearmasham.co.uk

to dine for

Great places to eat and stay in the beautiful Yorkshire Dales SWINTON BIVOUAC CAFÉ MASHAM

SWINTON PARK, MASHAM

The perfect stop-off for walkers, cyclists and those simply seeking delicious food, coffee and scrumptious cakes, inside or out, on the stunning Swinton Estate. Inclement Yorkshire days are catered for too – the log burning stove keeping fingers and toes nice and toasty. Check the website for opening times. swintonestate.com 01765 680900

From the award-winning, fine dining experience in the grandeur of Samuel’s Restaurant to the more relaxed AA Rosette Terrace Bar and Restaurant, serving morning coffee, lunch, dinner and fabulous cocktails. Both restaurants showcase local and seasonal produce with much from the estate and four-acre walled garden. swintonestate.com 01765 680900

FOX HALL INN, EAST LAYTON

TENNANTS GARDEN ROOMS, LEYBURN

The Fox Hall Inn is a historic Dales hostelry with spectacular views across Holmedale. Recently refurbished, it offers beautifully presented, freshly cooked dishes, served in a choice of several smart, stylish dining areas, including a light, airy restaurant, a patio and a cosy, dog-friendly bar. foxhallinn.co.uk 01325 718303

The restaurant at this multipurpose venue blends relaxed elegance and great food with confident menus focused on quality local ingredients. Serving freshly prepared, seasonal dishes, it is open for lunches, early suppers and pre-concert packages.

There’s also a café that’s perfect for casual dining. tennantsgardenrooms.com 01969 621146

THE BLACK SHEEP, MASHAM

THE SANDPIPER INN, LEYBURN

Tour the brewery, dine in the Bistro, and taste The Black Sheep’s award-winning beers at the ‘Baa...r’.

You can also buy lots of goodies from the wellstocked Sheepy Shop. A ‘ewe-nique’ venue for corporate entertaining, product launches, parties and weddings! blacksheepbrewery.com 01765 680101

Sample award-winning chef Jonathan Harrison’s unique take on modern British cooking in The Sandpiper’s 40-seater restaurant or the cosy traditional bar serving local ales, fine wines and an extensive range of whiskies. There are two tasteful boutique-style en suite doubles for overnight guests. sandpiperinn.co.uk 01969 622206 Dales Life | WINTER 2020 | 129

STONE HOUSE HOTEL, SEDBUSK

THE SADDLE ROOM RESTAURANT & WINE CELLAR, COVERDALE

An elegant country house near Hawes in Wensleydale. With 24 well-appointed guest bedrooms and an award-winning restaurant, Stone House is the perfect place to be in the Yorkshire Dales. Open daily for light lunches and dinners.

Menus change daily and include the freshest ingredients from the Dales and Yorkshire coast. stonehousehotel.co.uk 01969 667571

Next door to The Forbidden Corner, The Saddle Room features several differently styled dining areas offering sumptuous locally sourced food, cooked to perfection. There’s a fabulous wine cellar where you can browse over 100 wines, and stylish cottages and B&B rooms for overnight stays. thesaddleroom.co.uk 01969 640596

THE STATION CAFÉ | BAR RICHMOND

VENNELL’S RESTAURANT, MASHAM

Relax and unwind in the The Station Café | Bar, situated under The Station’s stunning roof. Enjoy light bites, cakes, British classics, hearty Station favourites, not forgetting your Sunday dinner fix, all prepared using the freshest local ingredients.

Open 9am until late daily. Offers and events held throughout the year. thestation.co.uk/cafebar 01748 825967

Now in their 15th year, Vennell’s philosophy is unchanged – local, seasonal, sympathetically cooked produce. Consistency has been key for this multi-award-winning restaurant. Jon Vennell has been at the helm in the kitchen and wife Laura front of house for the entire time. vennellsrestaurant.co.uk 01765 689000

THE WHITE BEAR, MASHAM

THE BLACK SWAN, FEARBY

The White Bear’s talented chefs use locally sourced ingredients to create delicious seasonal dishes, and there’s an extensive wine list to complement the menu. You can enjoy your meal in the charming dining room or the traditional bar, with open fires creating a cosy atmosphere throughout. thewhitebearhotel.co.uk 01765 689319

The Black Swan at Fearby, near Masham, is a 17th century inn offering a warm welcome, local beers and four-star rooms with fine views of the local moors. The menu and ever-changing specials board feature top quality homemade food based around fresh, seasonal local ingredients. blackswan-masham.co.uk 01765 689477

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Family Law

Property Law

Business Advice

Employment Law

Wills, Probate & Family Trusts

Estate Planning

Lasting Powers of Attorney

Advising the Elderly

Farming & Agriculture

Dispute Resolution

FAMILY LAW CLINIC We also run a family law clinic once a

For help and legal advice call

week at our Bedale and Ripon oďŹƒces.

Bedale 01677 422422 Ripon 01765 601717 Thirsk 01845 522324 www.eccles-heddon.co.uk

Please telephone Jane Midgley at Bedale or Liz Kidd at Ripon to book a FREE 30-minute consultation.

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Be Inspired VISIT OUR SHOWROOMS Unit 1, The Craft Yard, The Station, Bedale, North Yorkshire DL8 1AW 85 High Street, Northallerton DL7 8PP Call 01677 424669 or 01609 770777 for more information or to arrange a free design consultation 132 | WINTER 2020 | Dales Life

www.holmedesign.com