Dales Life Winter 2021

FREE Winter 2021

HOME & GARDEN | LIFESTYLE | WILDLIFE | FOOD & DRINK

Winter Wonders Wildlife Watch The secret life of badgers Eating In Indulgent recipes by James Martin Switched On Brilliant spring bulbs

Suppliers of beautiful kitchens, bathrooms & bedrooms

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County Kitchens (Leyburn) Ltd

yorkshire-kitchens.co.uk

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Editor’s Letter TAKING IT EASY

Winter, with its short, chilly days, is a great time to curl up at home and enjoy our creature comforts.

With that in mind, food and drink play a big role in this issue. We’ve got plenty of recipes to keep you busy in the kitchen, including delicious new dishes from celeb chef James Martin. Our Food Notes and Drink Notes pages will help you plan your festive shopping, and our feature on collectable whiskies might even inspire you to start a new hobby – or perhaps discover an unexpectedly valuable bottle at the back of the sideboard.

Even when the weather keeps us indoors, houseplants are a valuable link with the natural world, and with a little care and attention many will flower profusely at this time of year, as Adam Appleyard explains on p.40.

And when the weather’s fine, why not get out and plant some bulbs to brighten up the garden in spring?

Find out how they do it at Harlow Carr on p.29.

NEW YEAR, NEW LOOK

With 2022 in the offing, this is a good time to look to the future and make plans for the coming year. And here at Dales Life we’re doing just that.

We’re fast approaching our 30th birthday, and whilst everyone agrees that the magazine has gone from strength to strength we’re certainly not going to be resting on our laurels. Behind the scenes we’re already busy working on a new look – and new features too – for our next issue. If you have any ideas about how we can make Dales Life even better, do let us know!

Of course, we’re only where we are today thanks to the support of our loyal advertisers, and it’s only because of them that we can bring you such a top quality magazine completely free of charge. So do make a point of supporting them in turn, and letting them know you’ve seen them in Dales Life.

We’ll be back in spring. In the meanwhile, here’s wishing everyone, readers and advertisers alike, all the very best for Christmas and the New Year.

Sue Gillman Editor

DALES LIFE ON FACEBOOK @Dales.Life.Magazine Dales news and views, gardening tips, recipes, nature notes and more.

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SUBSCRIBE A subscription to Dales Life means you’ll never miss another issue – and it makes a great gift daleslife.com/subscribe

Dales Life | WINTER 2021 |

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46 62 59

Contents Winter 2021

9 LIFE STYLE

46 IN BUSINESS

18 SETT PIECE

52 THE DISCERNING DINER

Inspiring ideas for your home and garden.

Do you have badgers living nearby?

Now could be the time to find out, says Brian Pike.

26 WILD ANGLE

Photographers celebrate the beauty of the natural world.

29 SPRINGTIME STUNNERS

Rebecca Land from RHS Harlow Carr on bulbs to plant for spring colour.

35 GARDEN NOTES

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

40 FULL HOUSE

The garden may be short on flowers but houseplants can put on a dazzling winter display, says Adam Appleyard.

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We meet Tory Porritt of Dovetail Interiors, Bedale.

Claudia Blake visits The Sandpiper Inn, Market Place, Leyburn.

59 FOOD NOTES

Food news, events and fabulous local produce.

62 BETTER WITH BUTTER

James Martin shares some of his favourite recipes celebrating butter.

70 LET’S DO LUNCH

Can anything beat roast beef and Yorkshire pudding? Simple recipes for the perfect Sunday lunch.

78 GOING DUTCH

These classic dishes show how versatile a heavy cast iron dish can be.

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87 DRINK NOTES

Fabulous Champagne, wines and spirits for the festive season ahead.

EDITOR Sue Gillman DEPUTY EDITOR Brian Pike PRODUCTION Claudia Blake ADVERTISING Sue Gillman ART EDITOR Stefan Suchomski PROOF READER Alison Farrell PROPRIETOR Sue Gillman CONTRIBUTORS Adam Appleyard, Claudia Blake, Alison Farrell, Rebecca Land, James Martin, Brian Pike, Melanie Saleem.

88 COLLECTED WORKS

Whisky is proving to be a canny investment, says William McNab of Tennants Auctioneers.

94 AUCTION HOUSE HIGHLIGHTS

Melanie Saleem reports on some stunning items of jewellery that have gone under the hammer at Elstob & Elstob.

98 DALES DIARY

A guide to local events compiled

by Alison Farrell.

112 DALES LIFE LOVES

A collection of gorgeous goodies for the festive season.

126 TO DINE FOR

Great places to eat and stay in the Dales.

COVER IMAGE Klein & Hubert

Opinions or statements expressed in this magazine are those of the individual and not necessarily those of Dales Life Dales Life 90 Tadcaster Road, York YO24 1LT t. 01904 629295 m. 07970 739119 e. sue@daleslife.com www.daleslife.com

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DOVETAIL INTERIORS • FURNITURE • HOME ACCESSORIES • GIFTS •

17 MARKET PLACE, BEDALE, DL8 1ED 01677 426464 • dovetailinteriors.co.uk

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LIFE STYLE

inspiring ideas for your home and garden

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6 1. Massingberd Blossom wallpaper by The Little Greene Paint Company, Thirsk Decorating Centre, 01845 440668 2. White Rabbit fairy, handmade by Halinka, halinkasfairies.com

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3. Robins tea for one with saucer by Wrendale, Mainsgill Farm Shop, 01325 718860 4. Geese cake slice by Sarah Miller, Dovetail Interiors, Bedale 01677 426464 5. Contemporary Cipria dining chair from Sweetpea and Willow, sweetpeaandwillow.com 6. Small misty pink glass pendant light, Glow Lighting, Ripon, 01765 278288

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Affordable country clothing for all the family

Pippin & Purdey, 34 Market Place, Bedale, North Yorkshire Dl8 1EQ Tel: 07857 145746

B e a r C o t ta g e Rustic Country Style Design

Curtains & Blinds, Fabric, Furniture, New Interiors and Gifts The Cattle Market, Market Place, Hawes, DL8 3RD Tel 01969 666077

www.bearcottageinteriors.co.uk

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LIFE STYLE

inspiring ideas for your home and garden

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1. Tally Ho linen fabric in teal and ruby by Sanderson. Milners of Leyburn, 01969 622208, milnersofleyburn.co.uk 2. Red resin Christmas fairy decorations by Gisela Graham, Mainsgill Farm Shop, Richmond, 01325 718860 3. Woodland hare cushion by Walton and Co, Dovetail Interiors, Bedale, 01677 426464

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4. Antique gold giraffe lamp with burnt orange shade, Russell Home Interiors, Leyburn, 01969 629305 5. Hand-decorated fine bone china mug by Jin, Ballantyne's Chocolates and Confectionery, Bedale, 01677 427465 6. Stainless steel hip flask with leather hand-bound stag, annabeljames.co.uk

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ROSEMARY & TWINE Artisan florist in Leyburn

Flowers, Houseplants, Gifts and Homewares Eco florist, cellophane-free, proud to support local British flower growers.

Inspired by the field and hedgerows.

We are proud to announce the arrival of Paint & Paper Library. A luxury brand offering a distinguished palette of 180 unique paint colours and two wallpaper collections.

Available in store now.

PREMIUM STOCKIST:

Thirsk Decorating Centre The Old Sorting Office, Newsham Road, Thirsk YO7 1PU 01845 440668 sales@thirskdecoratingcentre.co.uk

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Newstead’s, High Street, Leyburn, DL8 5AQ Telephone 01969 368006 info@rosemaryandtwineflowers.co.uk

LIFE STYLE

inspiring ideas for your home and garden

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6 4 1. Charming fabric from the Pavilion collection by Clarke and Clarke, Bear Cottage Interiors, Hawes, 01969 666077 2. Christmas Tree crackers, set of 6, Mainsgill Farm Shop, Richmond, 01325 718860 3. Footstool upholstered in a choice of fabrics by Voyage, Mainsgill Farm Shop, Richmond, 01325 718860 4. Sheep and daisy apron from a range by Lucy Pittaway, lucypittaway.co.uk 5. 'Binky the Bunny's Winter Tale', a new book by Hannah Russell, Russell Home Interiors, Leyburn 01969 629305 6. Sterling silver and wood frog box from Pyramid Gallery, York, pyramidgallery.com

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We are proud to announce the arrival of Laura Ashley Paint & Wallpaper. Bringing beauty to interiors since 1953, Laura Ashley is back. Discover timeless designs, signature paints and quintessentially British styles.

Available in store now.

PREMIUM STOCKIST:

Thirsk Decorating Centre The Old Sorting Office, Newsham Road, Thirsk YO7 1PU 01845 440668 sales@thirskdecoratingcentre.co.uk

CRAFTED

by Crown

Add a touch of luxury to your home with Crown’s new crafted paint range.

Crafted by Crown is a luxurious brand-new collection by Crown.

Available in flat matt, lustrous metallic and suede textured finishes.

SANDERSON & CO INTERIOR DECORATING SUPPLIERS High Street, Leyburn • Tel: 01969 623143 14

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LIFE STYLE

homes and interiors

Soft and luxurious, the new Andes carpet range from The Unnatural Flooring Company is hardwearing, easy to clean and hypoallergenic. Available from Hudspeth Flooring, hudspethflooring.co.uk Image: unnaturalflooring.com

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Luxury chocolates and confectionery Delicious Belgian chocolates, locally made chocolates and pralines Locally made biscuits and giant meringues and nine flavours of Yorkshire fudge Gorgeous gifts by East of India and Shoeless Joe Christmas chocolate novelties, hot chocolate bombs and stirrers, marzipan, Turkish delight, liquorice and fruit jellies …and much, much more!

Ballantyne’s Chocolates and Confectionery 24 Market Place, Bedale 01677 427465

Escape the ordinary at Russell Home Interiors

Nestled in the heart of the Yorkshire Dales lies Russell Home Interiors and Gifts.

We focus on stylish and affordable furniture for your home and unique gifts for friends and family.

We are passionate about local handmade products and work with many designers to offer you a wide variety of ideas for your home.

We offer a variety of services including bespoke kitchen splashbacks, interior design and furniture made to order.

1 5 M A R K E T P L AC E , L E Y BU R N, N O RT H YO R K S H I R E D L 8 5 B G 01969 629305 www.russellhomeinteriors.co.uk facebook.com/RussellHomeinteriorsandGifts 16

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Wear for wildlife, with unique handmade luxury products 100% SILK LUXURY SILK TIES LUXURY SILK SCARVES

bernieandblue.co.uk

facebook.com/bernieandblue instagram.com/bernie.and.blue

Give the gift of sleep this Christmas

Visit us at Kiss the Moon, 3 The Riding School, Aske, Richmond, DL10 5HQ or shop online at kissthemoon.com

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Sett Piece

Do you have badgers living nearby?

Now could be the time to find out, says Brian Pike

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t’s often assumed that badgers hibernate in winter, but that’s not the case. Like most of us they’re reluctant to venture far from home in harsh weather, but during milder spells they’ll be out and about foraging much as usual.

Badgers are nocturnal creatures, and winter isn’t the most comfortable season to stake out the woods at dusk in the hope of a sighting. On the positive side, muddy conditions in fields and byways, and especially fresh snowfalls, make it much easier to find animal tracks than at other times of year, enabling you to get an insight into badger activity in your area without the tiresome necessity of sitting out in the cold.

Badger paw prints are very distinctive, and it’s hard to mistake them for those of any other medium-size resident British mammal. They’re large and broad – 6cm or more wide – and show five forward-pointing, long-clawed toes arranged in a gently curving row. The first and fifth toes are level with each other.

Cat, dog and fox prints, by contrast, only register four toes. Otter prints show five toes but the prints are narrower, the webbed toes splay outwards and the first and fifth toes aren’t level with each other.

If you happen to spot a badger on the move, even at a distance and in poor light, its silhouette is equally unmistakeable: bulky, powerfully built and low to the ground, with ears tight to the head and a stubby tail. Despite their stocky appearance, badgers can cruise along at a relatively brisk gallop, keeping up a pace of 15–20mph when they need to cross open ground.

MYSTERY MASK Typically an adult badger measures 70–100 cm from nose to tail, with males generally larger than females. In terms of colouration both sexes are identical, with silver-grey body hair (although albino, pure black and ginger individuals occasionally occur) and a distinctive black and white ‘mask’.

It’s not entirely clear why badgers have such high-contrast facial markings. One theory is that these evolved as a warning to potential predators – which in former times would have been wolves – that behind the mask stands a tough, determined, muscular animal with razor-sharp claws that’s probably best left well alone.

Nowadays badgers don’t have any natural predators left in the UK. As is the case with much of our wildlife, the main hazards they face come from traffic, loss of habitat and deliberate human intervention – and in particular licensed culling to prevent them transmitting bovine TB to valuable herds of cattle.

To what extent culling is necessary or effective is a matter of bitter dispute, with different interest groups weighing on either side. The National Farmers Union, for example, resolutely opposes the Government’s intention to restrict culls after 2022.

Meanwhile the National Trust is equally determined not to allow culls to take place on its land, instead supporting a programme of vaccinating badgers against the disease. There’s no sign that the rival parties will meet in the middle any time soon.

DIGGING FOR DINNER Badgers are omnivores – in other words they will potentially eat pretty much anything – but primarily they use their powerful physique and sharp claws to grub up earthworms, which constitute by far the largest proportion of their diet.

Badgers also eat insects, slugs, snails, fruit, nuts, frogs, toads and small mammals including rabbits and hedgehogs.

The extent to which badgers predate birds and birds’ eggs has been widely debated, but nowadays most experts believe that these represent only a very small fraction of a badger’s diet, and are only resorted to when earthworms are scarce – in hot, dry summers, for example, when earthworms have retreated further down into the ground than normal.

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SETT ASIDE

As well as using their prodigious paws and claws to dig for food, badgers use them to excavate labyrinthine underground dens, known as setts, in which to sleep during the daytime, sit out bad weather, and raise their young. Setts are usually built on sloping ground in woods or copses.

Setts are passed on from generation to generation, and are extended and modified over the years. Some are huge, with numerous sleeping chambers, multiple entrances and tens, sometimes even hundreds, of metres of tunnels.

Dry grass, straw, leaves and moss are collected and used to line the chambers to keep them warm.

This bedding is changed regularly, and piles of discarded material can often be found outside entrances to setts.

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As well as the main sett, badgers often build one or more smaller outlying setts for temporary occupation during particular times of year – for example to take advantage of seasonal food sources, or to act as overflow accommodation when the main sett is crowded with youngsters.

Badger cubs are generally born in late winter or early spring, in litters of up to five. After a couple of months they make their first expeditions outside the sett to play and explore their environment. If you have the patience to sit out in the woods, early summer is a good time to see badger families on their nightly excursions.

Badgers have poor eyesight, so they probably won’t see you. However, both their hearing and their sense of smell are extremely acute, so you’ll need to take up a position downwind of the sett and stay very still.

Whilst conditions for badger watching may not be ideal, winter is an excellent time to start doing your research. Now that the leaves have fallen, entrances to badger setts are easier to spot in the undergrowth. And of course keeping an eye open for badger prints will help you identify regular badger trails and get an idea of whereabouts your local badgers like to spend their time foraging.

Images © Klein & Hubert and RSPB

Morris & Co Strawberry Thief fabric in Indian Red 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

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BENceramics ARNUP THE CHRISTMAS COLLECTION Until 20 January 2022 Open 10am until 5pm Monday to Saturday

JEWELLERY PAINTINGS SCULPTURE GLASS

Hockney’s Dogs - the Biggest Splash screen print by Mychael Barratt

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

shop online www.vickidavidson.com hello@vickidavidson.com 24

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le k t Swa eswic a s ie n K ller -O m • Ga pton• Yar m d Bro mon h Ric

The wonderful

that lasts forever

ORDER ONLINE AT WWW.LUCYPITTAWAY.CO.UK | ORDER BY PHONE, CALL 01748 810965 The UK’s Most Popular Published Artist | Follow us on

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INSPIRED BY THE DALES MADE IN YORKSHIRE

Shop online www.lynnwardartist.com or call into the studio, 2 Golden Lion Yard, Market Place, Leyburn, North Yorkshire, DL8 5AS Telephone 07542 950946

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The Robin

by Paul Sawer

Even though they’re permanent residents, we see robins far more often in wintertime.

During the warmer months they tend to forage in the woods and hedgerows rather than visiting our gardens.

Another reason robins are especially noticeable at this time of year is that, unlike most songbirds, they sing in winter. If you hear a lengthy, penetrating, melodious twittering in December or January, it’s most likely a robin. In well-lit areas robins sometimes even sing at night.

Male and female robins look almost identical, and both sexes are fiercely territorial, although a breeding pair will share a territory whilst they’re raising their young.

Robins are ground-feeding birds and find it hard to cling on to hanging feeders. If you want to treat them to some tuck, put food on a flat surface like a bird table. In summer they feast predominantly on insects and worms, but in winter they will welcome fruit, seeds, nuts and suet. They are also very keen on dried mealworms.

Recent research has demonstrated the remarkable fact that robins can actually see the earth’s magnetic field as a pattern of light and dark lines – but only with their right eyes!

They use this ‘geomagnetic vision’ to navigate.

Cover a robin’s left eye and it can find its way around perfectly well. Cover its right eye and it will immediately lose its bearings.

Image Paul Sawer, paulsawer.co.uk

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WILD ANGLE PHOTOGRAPHERS CELEBRATE THE BEAUTY OF THE NATURAL WORLD

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Collingham

www.treske.co.uk Showrooms open Monday-Friday 10am-5pm Station Works, Thirsk, North Yorkshire YO7 4LX

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Self-build New-build Conversion Refurbishment Extension Defect Identification and Resolution

Richard J Ellis Project Management is an innovative construction project management consultancy based in Wensleydale, North Yorkshire. We pride ourselves in utilising our experience to provide our clients with an efficient, flexible approach tailored specifically to their project needs.

If you are considering a project of any size then we would be delighted to hear from you.

Why not contact us to find out more and how we can support you with your project to make it enjoyable and a success.

Richard J Ellis BSc (Hons) FCIOB MAPM Chartered Construction Manager t: 01969 625721 m: 07522 956892 e: Richard@rjepm.co.uk w: www.rjepm.co.uk 28 | WINTER 2021 | Dales Life

Springtime stunners RHS Harlow Carr’s Rebecca Land on bulbs to plant for spring colour

s gardeners, everything we do is looking to the future – and planting bulbs is no exception.

If you haven’t already, it’s not too late to plant up your containers or beds to enjoy in spring. Garden centres often have offers on at this time of year, and bulb planting is a brilliant way to get growing, whether you’re an avid gardener or a beginner, and regardless of how much space you have.

We have been busy here at RHS Garden Harlow Carr doing just that. We start ordering our bulbs in mid-July, when spring displays are far from most people’s minds. The garden team pores over the catalogues, choosing bulbs to complement each other in colour, scent, size and flowering time. The aim is to extend the floral season and achieve the best possible variety of colour, shape and texture.

CLASSIC CONTAINER COMBOS October sees our bulbs arriving in crates, all carefully labelled and categorised, which is very important when you’ve ordered many of thousands of bulbs, as we do here.

Often the teams layer up their containers, starting with the bulbs that will flower last – usually the tulips, which are destined for May–June flowering. These are followed by a layer of smaller bulbs such as narcissi for an April show.

For the top layer you could add the diminutive Iris reticulata or pale pink Chionodoxa to flower in February–March. Other possibilities for this top layer are Iris ‘Harmony’, which is a delicious blue-purple with splashes of yellow at its centre, or Iris ‘George’, a rich purple variety. How cheery to have a pot of these welcoming you at your front door in the gloomy month of February!

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Our bulbs have to work quite hard for us and we tend to cram them in cheek-by-jowl. For high impact displays we usually plant 60 to 70 tulips per square metre. As a rule of thumb, bulbs are planted at four times their depth.

Once flowering is over, allow the foliage to die back naturally, then the bulbs can be lifted and stored – or if in containers just moved out of sight if you don’t need the pots. We lift our bulbs after flowering as the containers are needed for summer displays.

Of course you don’t have to layer your containers with a mixture of different species.

You might, for example, just want to combine different varieties of tulip.

One combination that works very well is Tulipa ‘Queen of the Night’, a rich dark-purple tulip, with Tulipa ‘Ballerina’, a lily-pointed, delicately scented orange tulip, and Tulipa ‘Yellow Emperor’, an elegant pure lemon tulip.

The colours blend beautifully and they all flower at about the same time, giving a fantastic display for several weeks.

STICKING POINT Pots, when prepared and planted up, can be covered with a mulch of gravel, slate or bark depending on your preference. And why not add some coloured stems cut from your garden to create interest whilst you await the main act? Cornus sanguinea ‘Midwinter Fire’, Cornus alba ‘Kesselringii’, a dark stemmed variety, and Cornus alba ‘Baton Rouge’ a crimson-stemmed one, are all good choices. Inserted into your containers these sticks will not only look good but keep birds and squirrels from disturbing the soil and digging up the bulbs.

PREVIOUS PAGE: TOP LEFT Tulipa 'Rems Favourite', 'Paul Scherer' and Muscari aucheri 'White Magic'.

TOP CENTRE Iris 'Teal Velvet' at Harlow Carr.

TOP RIGHT Tulipa 'Golden Emperor'.

THIS PAGE: TOP LEFT Bulb planting at Harlow Carr.

TOP RIGHT Narcissus in woodland at Harlow Carr.

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As well as planting up containers, if you have a garden you may want to establish some reliable spring bulbs elsewhere, to enjoy their reappearance year after year. Miniature narcissi and crocuses are lovely choices that work in a variety of settings.

A good choice for early colour is Narcissus ‘Tête-à-tête’, which is stout and sturdy and less prone to being blown about by the weather than some. This makes it ideal for planting beneath deciduous trees and shrubs.

Other good miniature narcissi include Narcissus ‘February Gold’ and Narcissus ‘Jetfire’, which produces a delightful bright orange trumpet.

Scented narcissi include Narcissus ‘Cheerfulness’, which flowers later, around mid-spring, producing clusters of double white flowers with creamy white segments in the centre.

Most of the crocuses with large, gobletshaped flowers in purple and white – ‘Pickwick’ and ‘Remembrance’, for example – are Dutch selections bred from Crocus vernus. These amazing bulbs have the strength to push through turf and can be used in lawns and under trees. When naturalising Crocus vernus, ensure you leave the grass uncut for six weeks after flowering to encourage self-seeding.

The sunny orange and cream varieties are bred from Crocus chrysanthus. These are early to flower, have smaller, cup-shaped flowers, and provide a good splash of colour. Crocus chrysanthus ‘Cream Beauty’ is a popular favourite.

So get planning now, and look forward to an abundance of colour next year. And, come spring, do remember to water your bulbs during long dry spells for best results.

For more information about RHS Harlow Carr visit rhs.org.uk/gardens/harlow-carr

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BRAITHWAITES GARDEN CENTRE AND FLORIST

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

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.

Local delivery available on all items.

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01677 422861 www.braithwaitesnursery.co.uk enquiries@braithwaitesnursery.co.uk Visit us: we’re in Leeming Bar just beside the A1

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GARDEN NOTES A Chilli Time of Year Growing your own chilli peppers on a windowsill or in a greenhouse is remarkably easy, but they’ll need a long growing season to ripen fully. If you’ve got a heated propagator or an airing cupboard, January is a good time to start. Fill a seed tray with moist seed compost, sprinkle a few seeds on top, press the seeds into the compost and cover with a thin layer of vermiculite. If you don’t have a propagator, cover the tray with clingfilm and pop it into the airing cupboard. As soon as your seeds germinate, which should be within a week or two, move them to a warm, sunny windowsill. When the seedlings are big enough to handle, transplant them into individual pots.

BIRDY BATHTIME

Visiting birds bring life and colour to the garden in winter, and watching them from your window can provide hours of entertainment.

As well as feeders, garden birds very much appreciate a regularly filled bird bath – even in chilly weather they still need to drink and bathe. If you’re looking to buy one, the RHS has a selection of attractive and practical bird baths available to browse online at rhsplants.co.uk. A chic bird bath would also make a great present for a garden-loving friend.

Of course a frozen-over bird bath is no help at all to your feathered visitors, so when temperatures plummet remember to pop out every morning and gently melt the ice. A cup of warm water should do the trick.

Seasonal Sensation Poinsettias Poinsettias, with their huge, colourful bracts, are a favourite purchase at this time of year. And here in North Yorkshire we have the country’s leading poinsettia experts on our doorstep: Ravensworth Nurseries (ravensworthnurseries.com). Ravensworth is one of the UK’s only commercial poinsettia growers. Its staff carefully tend thousands of them in the nursery’s glasshouses in the run-up to Christmas. Scarlet and green is the colour palette we traditionally associate with poinsettias, but nowadays these stunning seasonal houseplants come in several different varieties, with zingy lemons or perky pinks in place of the usual red.

Ravensworth Nurseries is, of course, the place to find them. Keep your poinsettias happy by giving them a steady temperature of 15–20°C and watering only when the compost is dry.

Topical Tip: A 3-inch layer of shredded bark, straw or compost applied around the base of borderline hardy plants in December can help them survive the worst of the winter

Off with Their Heads!

It makes a lot of sense to leave flower heads of plants like Sedum spectabile (aka Hylotelephium spectabile) standing until midwinter.

They add shape and interest to the borders, and look especially striking when frosted or dusted with snow. Fairly soon, though – once the days begin to lengthen – new leaves will spring up at the base. If you don’t snip off the old stems promptly you may find that it’s difficult to do so without inadvertently damaging the new growth. While you’ve got the secateurs out, this a good time to cut back bush, shrub and climbing roses. Rambling roses are best left until summer.

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GARDEN NOTES FAB FLORISTRY It’s unlikely you’ll want to spend long in the garden at this time of year, but at least you can still get your fix of flowers and foliage indoors. Floral bouquets, wreaths and table decorations are fantastic ways to cheer up your house over the festive season. And of course beautifully presented fresh flowers make fantastic gifts for family and friends. The highly skilled florists at Braithwaites in Leeming Bar (braithwaitesnursery. co.uk) specialise in immaculate floral arrangements.

As well as taking commissions from individual customers they provide arrangements for a wide range of local businesses, large and small. They deliver locally too.

Call 01677 422861 to find out more.

SOW SOON

The short, dull days after Christmas are usually when gardeners pore over plant lists and order seed for the coming year. It’s also a good time to start sowing flower seeds in a heated greenhouse, conservatory or electric propagator, or on a sunny windowsill. If, like many gardeners, you leave sowing until March or April then you’re missing the opportunity to get a head start when it comes to creating a lush floral display in summer. Flowers that can be sown in January or February include dianthus, antirrhinums, lobelia, begonia, geraniums, sweet peas, petunias and delphiniums. Once they have germinated move them to a cooler spot so they grow more slowly rather than getting leggy before it’s mild enough to plant them out.

Tiny Tools Rather than just planting houseplants one-per-pot, many people nowadays are opting for stylish arrangements consisting of several different plants in the same container. Terrariums in particular have become something of a social media sensation. In one respect, planting a small-scale arrangement is just the same as planting a garden border: you need the right tools for the job. And this attractive set from Burgon & Ball (burgonandball.com) is just the thing.

Two differently-shaped stainless steel trowels and a miniature rake, all with nice long handles, make tending your terrarium easy – even if you’re working with a narrow-mouthed container. Much better than trying to get the job done with items plundered from your cutlery drawer!

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Go Buy the Book As a novice gardener it’s easy to fall into the trap of lurching from crisis to crisis, only getting crucial jobs done at the last moment – or possibly even a bit too late! So with a new gardening year looming, how about a bit of forward planning? A good source of expert advice is The Gardeners’ World Almanac from the BBC Gardeners’ World team (BBC Books, hardback, £16.99). Study it now, before things get too hectic.

With month-by-month lists, timetables and stepby-step guidance – plus seasonal suggestions about how to fill in the odd spare ten minutes – it will keep you on track with your garden or allotment throughout 2022.

Christmas

Christmas Shop now open Late Night Shopping:

01325 718860

Orders now being taken for Turkeys & Foods

24-25th

November, 1-2nd December, 8-9th December

www.mainsgillfarm.co.uk

Sunday 9am-5pm Monday-Friday 9am-5pm Saturday 8:30am-5pm

DL11 7PN 4 miles west of Scotch Corner

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RHS Registered Charity No. 222879/SC038262

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Take a winter walk, seek out stunning sculptures in the garden and enjoy exhibitions in the historic Bath House Your visit supports our work as a charity

03/11/2021 12:12

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.

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

GIVE LESS STUFF PLANT MORE TREES GIVE A GIFT THAT FEELS GOOD. DEDICATE A TREE IN THE DALES AT YDMT.ORG Dales Life | WINTER 2021 |

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FULL HOUSE The garden may be short on flowers but there are plenty of houseplants that can put on a dazzling winter display, says Adam Appleyard

THIS PAGE Dendrobium 'Berry Oda', bamboo orchid.

OPPOSITE Dendrobium 'Star Class White', orchid with Ficus pumila 'Sunny'.

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Schlumbergera truncata; S. × buckleyi CHRISTMAS CACTUS

Thanks to their multitude of showy pink or scarlet flowers that bloom from December through to February, these two species create a vibrant display at precisely the time you want your house to look its cheeriest.

Unlike many cacti they prefer bright shade to direct sunshine. They also like a humid atmosphere, so mist them regularly or stand pots on a saucer of gravel part-filled with water.

To ensure your Schlumbergera flowers every year, put it somewhere cool (10–15°C) and cut back on the watering during February and March. Do the same from mid-September until the flower buds form. Feed and water regularly from April to September.

Cymbidium

BOAT ORCHID

his is the season when we most appreciate our houseplants – especially the ones prepared to bloom during the darkest days of winter. Here’s a selection of domestic dazzlers that will flower readily at this time of year.

For best results remember to think just as carefully about where to place your houseplants as you would if you were planting up your borders.

Some crave maximum light, others need more shade. Some have minimum temperature requirements and will be happier in a cosy living room than in a chilly spare bedroom. Yet others only thrive in a humid environment; for them a bathroom or shower room makes an ideal habitat.

Also bear in mind that houseplants accumulate a certain amount of dust over time. Clean them with a soft brush or give them an occasional gentle shower to keep them in peak condition.

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One of the oldest cultivated orchids, and one of the easiest to grow, Cymbidium produces gorgeous flower spikes from mid-autumn through to spring.

To trigger flowering, cymbidiums must experience several weeks during which there’s a substantial difference between daytime temperatures and nighttime ones. A simple way to achieve this is to put them out in the garden – in part shade rather than full sun – from June to September.

When they’re back indoors, keep them somewhere relatively cool (preferably no warmer than 15°C) until they’re ready to flower. Once they flower you can bring them into a warmer room to enjoy the display.

Phalaenopsis

MOTH ORCHID These gorgeous orchids flower every few months throughout the year, although their main season is from late winter into spring. They like daytime temperatures of 20°C-plus, so they’re ideal for a warm, centrally heated room.

Moth orchids need plenty of light in winter, but keep them out of direct sunlight at other times.

Water and feed regularly during spring and summer; ease back on watering, and stop feeding, in winter.

Mist regularly, or create a humid environment for them by standing pots on damp pebbles.

Phalaenopsis are usually sold in clear pots. They benefit from their roots being exposed to light, so don’t make the mistake of repotting them into opaque containers!

Dendrobium

BAMBOO ORCHID Dendrobium orchids, several different species of which are commercially available, are renowned for the profuse, delicately scented blooms they bear in winter and spring.

Give them plenty of light in autumn, winter and spring, but part-shade in summer. They like warm daytime temperatures (18°C-plus) all year round, but won’t mind if the temperature dips at night.

Once your Dendrobium has finished flowering, water and feed frequently. Mist daily, unless it’s in a very humid environment.

If the leaf tips go brown, mist twice daily.

In winter cut right back on the feeding and watering – this will encourage flowering.

OPPOSITE: TOP Schlumbergera (Christmas cactus) with pink flowers.

BELOW Cymbidium 'Suzy' boat orchid.

THIS PAGE: TOP Dendrobium 'Anna Green'.

BELOW Phalaenopsis - moth orchid.

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Anthurium andraeanum FLAMINGO FLOWER

Spathiphyllum wallisii PEACE LILY

With their glossy leaves and elegant white flowers, peace lilies are attractive, undemanding houseplants that can spend the summer in the garden once the frosts are over.

Peace lilies like a reasonably bright spot, but don’t cope well with direct sunlight. They hail from tropical regions, so a humid environment like a bathroom will suit them perfectly. Water generously once a week and feed every three weeks with liquid feed in spring and summer. Reduce watering during the winter months.

Peace lilies are mildly toxic, so ensure no part of the plant is likely to be eaten by children or pets.

Kalanchoe

KALANCHOE Kalanchoe is a genus of succulents native to tropical Africa that are popular as houseplants thanks to the long-lasting, brilliantly coloured flowers they produce in late winter. Kalanchoes come in a wide range of colours, including white, yellow, lime green, orange, scarlet and pink.

As for sunlight, the more the merrier as far as kalanchoes are concerned, so put them on your sunniest windowsill. Water sparingly, especially in winter, and don’t let water pool beneath the pots.

Kalanchoes won’t be happy if the temperature falls below 10°C, but will appreciate a summer holiday in the garden when the weather warms up.

THIS PAGE: TOP Anthurium andraeanum 'Flamingo flower'.

RIGHT Spathiphyllum wallisii, peace lilies in pots.

BOTTOM Kalanchoe 'Paris Evergreen' in a vintage teacup.

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Exuberant red-and-yellow blooms and dark green, heart-shaped leaves make anthuriums real showstoppers, and with a little care they will flower all year round.

Plenty of bright, indirect light is a must, and they won’t be happy if the temperature falls much below 20°C. Anthuriums are rainforest plants, so they like a humid environment. Keep them in a bathroom or shower room or stand them on a saucer of damp pebbles to make them feel at home.

That said, it’s important not to overwater them.

Water no more than twice a week, and only when the compost feels dry. Feed monthly with a highphosphorous houseplant fertiliser and repot every couple of years.

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IN BUSINESS

Home Sweet Home We meet Tory Porritt of Dovetail Interiors

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pread out over two floors behind a charming two-bay Victorian shop frontage on Bedale’s cobbled Market Place, Dovetail Interiors is jam-packed with inspiration for anyone who wants to beautify their home.

Dovetail Interiors has been trading in Bedale for over twenty-five years. Current owner Tory Porritt worked for both the original owner and his successor before deciding that she liked the business so much that she wanted to buy it herself.

Tory was raised near Richmond. Her longstanding interest in art and design soon led her to a job in the Radio Times picture department, where her responsibilities included arranging front cover photoshoots for the iconic TV listings magazine.

Since 2013, though, she has been channelling her artistic energies into curating a constantly changing selection of quality furniture, home accessories, soft furnishings and gift ideas.

“Dovetail Interiors has changed considerably over the years,” she says. “The original business was predominantly about furniture – hence the name. Nowadays, whilst we still sell furniture, there’s much more emphasis on homeware, tableware and soft furnishings.

“I’m constantly looking for new things to add to the mix. Although we do have quite a lot of big brand names, we also stock things from small, individual companies. People like the fact they see products you can’t find in the standard High Street stores. One thing customers often say to us is that you don’t find many shops with such a wide range of products as ours.

“There’s a wide range in terms of price too. Yes, we sell high-end items, but we also stock plenty of very affordable items.

You can fill a bag for £25!”

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FA B U LO U S FA B R I C S “Made-to-measure curtains and Roman blinds have been an increasingly large part of our business over the last few years. We have lots of gorgeous fabrics – and wallpapers – from The Chateau by Angel Strawbridge collection.

They’re delightfully quirky, but without being too ‘out there’.

“As far as trends go, maximalist is fast becoming the new minimalist. Whereas a few years ago you might have had one patterned wall in a room and the rest grey, people are aiming for a much lusher look, bringing a variety of different patterns together in the same room.

“For those in search of full-on, big, bold prints we’ve just introduced Paloma Home, a luxurious new home interiors collection from singer-songwriter Paloma Faith. Think big, blowsy blooms, exotic birds and leaping tigers!”

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“Another important trend is the push towards sustainability – and we, and many of our suppliers, are working towards that goal.

This year for example the St Eval Candle Company was given a Queen’s Award for Enterprise in Sustainable Development. The Bath House in Sedbergh – they make luxury natural skincare products – have given up plastic in favour of recyclable and refillable packaging. And Yorkshire-based Hug Rugs now used recycled cotton in their colourful washable mats and recycled plastic bottles for their backings.

“Other favourite products? Well, I’m very enthusiastic about our tableware. We have some terrific brands, including Sophie Conran for Portmeirion, Wrendale, Sophie Allport and my personal favourite, Morris & Co. from Spode.”

“It was lovely having people back in the shop, telling us how much they had missed shopping here.”

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W E AT H E R I N G T H E S TO R M How has Dovetail Interiors coped with the pandemic and a succession of lockdowns?

“Obviously the situation hasn’t been ideal, but we’ve weathered it,” says Tory. “The first lockdown was the hardest – basically we were all just sitting at home with not a lot to do.

Fortunately, though, we had already done our buying, so the shop was full of lovely new stuff when we reopened.

“The lockdowns either side of Christmas were tough, of course, because that’s our main selling season, but we used the time to redecorate the shop, and when we were open we were actually very busy.

“It was lovely having people back in the shop, telling us how much they had missed shopping here. One thing many of our regular customers found hard to do without was our soap. We sell some really lovely soaps from Savon de Marseille and The English Soap Company and they’re very popular.

Once people try them they don’t want to use anything else.”

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“My favourite part of the job? I love doing the buying. It’s always a risk when you try out something new, and it’s nice when customers tell you how much they love it!

“I also really enjoy being on the shop floor. My desk is just behind the counter – I certainly wouldn’t want to hide away upstairs – and I love meeting locals and visitors from further afield, and being a part of the community here in Bedale.

“The great thing about Bedale is that apart from a couple of small supermarkets it’s a town of independent retailers. Not so long ago you could have been forgiven for thinking that Bedale was playing second fiddle to Leyburn.

In the last few years, though, the town has really upped its game. Visitors love the fact that there are so many unique and unusual shops – like ours!”

Dovetail Interiors is at 17 Market Place, Bedale, 01677 426464, and online at dovetailinteriors.co.uk and facebook.com/ DovetailInteriorsBedale

CARPETS | VINYL | WOOD | LAMINATE | KARNDEAN | RUGS

Unnatural Flooring - Bar Harbor

Unit 7 Badger Court, Harmby Road, Leyburn DL8 5BF | 01969 625111 Unit 1-2 Brompton Business Park, Station Road, Brompton on Swale DL10 7SN | 01748 835111 www.hudspethflooring.co.uk | sales@hudspethflooring.co.uk We offer a free measuring service Dales Life | WINTER 2021 |

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DINER THE

DISCE RNING

Claudia Blake visits The Sandpiper Inn, Leyburn 52 | WINTER 2021 | Dales Life

t’s reassuring to see the Dales bustling again. On the midweek night that we visited The Sandpiper Inn, Leyburn was surprisingly busy, with parking spaces almost as scarce as during daylight hours. The town’s many eateries all seemed to be doing a brisk trade – and none more so than The Sandpiper, where a convivial buzz greeted us as we stepped into the cosy bar.

The Sandpiper Inn, at the lower end of Market Place, is a modest stone-built property dating back to the late 17th century. Inside are several darkly massive oak beams that attest to its antiquity.

The restaurant area, with its wooden floor and hefty stone fireplace, is surprisingly spacious.

Diners with dogs – or those who favour a slightly more informal atmosphere – can eat in the compact bar or snug. The décor throughout is smart and unfussy. No garish artworks or faux horse brasses here, thank heavens.

The Sandpiper has been a fixture on the Leyburn dining scene for a good two decades now, and chef-patron Jonathan Harrison is something of a local celebrity. He and his wife Janine have assembled an amiable and highly efficient team who go the extra mile to make guests feel at home. Plenty of restaurants pay lip-service to the notion of a warm welcome, but this is a place where everyone seems genuinely relaxed and friendly.

The menu, which could loosely be described as ‘Modern British’, is equally inclusive. Whether you’re vegan, vegetarian, pescatarian or, like me, unashamedly omnivorous there are tempting options on offer.

TIP-TOP TERRINE As well as writing appealing menus, Chef Harrison has a talent for confident, stylish presentation. The slab of country terrine that we ordered as a starter was accompanied by an immaculately engineered sphere of fried, panko-coated black pudding. Carefully posed on and around these key players were a vibrant nasturtium flower, several neat blobs of apple chutney purée, a gaggle of swaggering salad leaves and a precisely griddled slice of potato bread.

The terrine was lusciously moist, and the black pudding was light and melting, with a minutely thin but satisfyingly crisp coating. Taken together with the intensely fruity purée, the overall effect was enchanting.

Our other starter was a Cheddar cheese soufflé. By its nature a soufflé is harder than most dishes to present with panache, but Chef had certainly upped the textural interest by sitting it on a bed of courgette ribbons and spinach, and by dusting the top with a Yorkshire Fettle crumb. I’ve eaten several cheese soufflés at the Sandpiper over the years, and whilst this particular incarnation didn’t strike me as the most cheese-tastic of them – possibly the courgette was confusing the issue – it was nonetheless a worthy and enjoyable starter.

Next up for our consideration was roasted chump of local lamb with a blackberry and mint jus. I set high standards when it comes to lamb cookery and this ticked all the boxes. A quality piece of meat, intelligently cooked – pleasantly caramelised outside and pink, but not overly so, inside – it was a tender, flavoursome delight.

Rocking a distinctly Mediterranean vibe, our other main – lemon-scented Nidderdale chicken breast – was served on a chorizo, sweetcorn, pepper and marjoram risotto, and garnished with a generous handful of Parmesan shavings.

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WHAT TO EXPECT Detailed, conscientious, highly accomplished cookery, flawlessly presented in a mellow, comfy, fine-dining pub.

SERVICE You’re unlikely to find a friendlier, more efficient team.

THE BOTTOM LINE Three courses each for two people cost us a total of £74, drinks not included.

RAVISHING RISOTTO Chicken is a comparatively unassertive meat, but the risotto, with its riot of colours, tastes and textures, blasted it high into the culinary stratosphere. By turns creamy, salty and spicy, the risotto made a surprisingly rich and hearty complement to the gently lemon-infused fowl.

Utterly delicious and highly memorable.

After the knockout intensity of the mains it was a relief to find that the desserts, albeit indulgent, were light enough to slip down in a trice.

The sticky toffee pudding – which in less judicious establishments generally takes the form of a giant brick doused in enough sugary sauce to induce palpitations – was a neat, light roundel, and not overly sweet. It was served with Scottish tablet ice cream. And no, Scottish tablet isn’t a posthangover paracetamol, it’s a slightly grainier-thannormal fudge.

Lighter still was the raspberry croustillant with Chantilly cream – basically raspberries and cream stacked between crisp, sweet discs. Served with a zingy scarlet raspberry coulis, it was the epitome of a smart-looking, good-tasting pud.

At around £37 per head for the food The Sandpiper Inn isn’t the cheapest place to eat in Leyburn, but in terms of value for money it knocks the spots off most other eateries in the county.

There’s proper, honest-to-goodness cheffing on display here – you don’t put out stellar dishes like these without a deep understanding of food. So three cheers for Chef Harrison and his team for their services to Yorkshire culinary excellence.

Long may they continue!

For more information about The Sandpiper Inn in Leyburn visit sandpiperinn.co.uk or call 01969 622206.

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DOWN THE HATCH Two large (250ml) glasses of a zesty New Zealand Sauvignon Blanc from the extensive wine list cost us £17. Real ales are also available, along with a compendious selection of malt whiskies.

DON’T MISS… The Sandpiper has two boutique-style en-suite double bedrooms for diners who fancy staying over. During the daytime Leyburn has a wealth of independent shops to explore, and there are panoramic views across Wensleydale just a short stroll from Market Place.

Welcome to The White Bear A LUXURY INN, RESTAURANT AND PUB IN THE HEART OF MASHAM

There’s always a warm welcome awaiting you at The White Bear High quality food, cooked to perfection using fresh local, free range produce.

New winter menus • Excellent selection of wines, craft beer and ales.

Lovely beer garden • 14 beautiful bedrooms.

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

Overlooking the brewery town of Masham, e Black Swan provides the perfect setting for that special occasion.

• Food prepared from the finest local produce • Far-reaching views from the beer garden • Private dining room • 14 en-suite rooms • Log fires • eakston’s and Black Sheep Ales

The Black Swan Inn, Fearby, Near Masham HG4 4NF 01765 689477 blackswan-masham.co.uk See website for more details. Booking essential.

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BAR

•

R E S TAU R A N T

•

WEDDINGS

•

AC C OM MODAT ION

Tupgill Estate, situated in the heart of the Yorkshire Dales with 513 acres of glorious Yorkshire countryside, is home to The Saddle Room restaurant.

At The Saddle Room we believe passionately about sourcing our ingredients from really local suppliers and wherever possible within a 10-mile radius of the restaurant.

The Saddle Room also has 5★ rated Accommodation with Cottages and Bed and Breakfast rooms creating the perfect place to relax and unwind.

Grand honest food cooked to perfection

✓ OUTDOOR DINING IN “THE PADDOCK” Winner of Best Restaurant Herriot Awards ✓ NEWLY REFURBISHED ACCOMMODATION 01969 640 596 | eat@thesaddleroom.co.uk ✓ OPEN FOR WEDDINGS ✓ COVID SAFE ASSURED Tupgill Park, Coverdale, Leyburn, North Yorks DL8 4TJ www.thesaddleroom.co.uk ✓ OPEN FOR FUNCTIONS

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

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FOR RESERVATIONS TELEPHONE 01969 622206 HSANDPIPER99@AOL.COM

A bespoke cookery school in the heart of Wensleydale From simple picnics to dinner parties; scones to afternoon tea; an hour to full day; adult or child – we’ve got a course for you!

Always ring to see if we’ve last minute availability or a cancellation for Check out our website: www.humblepieyorkshire.co.uk for courses or see Facebook.com/humblepiehawes email us at info@humblepieyorkshire.co.uk or give us a call on 07434 603 590

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Winter 1/2 page Dales Life.qxp_Layout 1 29/10/2021 13:02 Page 1

An ultra-smooth luxurious spiced rum from the makers of the international award winning Taplin & Mageean craft gin range.

Proudly crafted in the Yorkshire Dales.

The Distillery • Leyburn Station • Harmby Road • Leyburn • North Yorkshire www.wensleydalespiritcompany.co.uk / www.taplinmageean.co.uk

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FOOD NOTES TERRIFIC TURKEY

If you’re planning on turkey for your festive roast then you’ll want the very best. For half a century the Henshaw family at Mainsgill Farm has been rearing succulent, top quality turkeys by traditional methods. The birds are grown slowly and naturally, fed on Mainsgill’s own specially mixed cereal diet, and it shows: they’re packed full of flavour! You can buy a whole bird, boneless rolled turkey or an easy-to-carve boneless crown, and Mainsgill’s butchers can supply all the trimmings, including pigs in blankets. Find out more or place your order at mainsgillfarm. co.uk. Better still, visit in person and check out the Christmas shop in Mainsgill’s new extension.

LIGHT BLUE

Launched just over 25 years ago, Yorkshire Blue from Thirsk-based artisan cheesemaker Shepherds Purse quickly established itself as a cheeseboard classic.

It has been winning awards ever since, and is now available in delicatessens nationwide.

Yorkshire Blue is sweet, creamy and mild – an ideal introduction to blue cheese for those who find that the likes of Gorgonzola or Roquefort have too much ‘bite’ for their taste. Yorkshire Blue is handmade from local cows' milk and matured over the course of two months, carefully turned each week to achieve the attractive blue veining and smooth, even texture.

You can find a local stockist – or order online – at shepherdspurse.co.uk

CRACKING CHOCS

IN PRAISE OF PORK

How about ringing the changes this festive season with some fabulous local free-range pork? The butchery department at Campbell's of Leyburn (campbellsofleyburn.co.uk) is renowned for its superb rare-breed meat, and if you haven’t tried rare breed pork you’re in for a treat – the taste and texture are out of this world.

Campbell's also supply local beef and lamb, game and corn-fed chicken and duck. The shop’s butchers are a friendly bunch, and are always happy to advise you how best to prepare your purchases. For full details of the rare breed and locally reared meat in stock, or to place an order, call the butchers at Campbell's on 01969 625600.

There’s nothing like a bit of shameless selfindulgence to brighten up the dark days of winter, and chocolate certainly works wonders for most people.

Ballantyne's Chocolates and Confectionery opened their doors this time last year, on a mission to bring top-quality chocolates to Bedale. They sell a mouthwatering selection of luscious chocs from Belgium, along with premium products from local artisan makers like Inspired Chocolates of Leyburn and Kacao of Richmond. And if you want to buy a gift for family or friends but aren’t sure which luscious confectionery would suit them best, why not buy them a Ballantyne's gift voucher? Ballantyne's Chocolates and Confectionery is at 24 Market Place, Bedale, 01677 427465. Follow them at facebook.com/ballantyneschocolates Dales Life | WINTER 2021 |

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F O O D

N O T E S

OF COURSE YOU CAN

It’s always nice to have a project for the forthcoming year, so how about making 2022 the year you take your cooking skills to the next level? Swinton Cookery School at Swinton Park Hotel has a packed programme of half-day and full-day hands-on, practical cookery classes to help you do just that. On 18 January for example, the Show-stopping Canapés course will teach you how to craft delicious mouthfuls that will make any social event extra special. And on 19 January and 24 March the Seasonal Dinner Party course will inspire you to use fresh local produce to delight and impress your dinner guests. There are lots more tempting topics too – for more information visit swintonestate.com

DELICIOUS DELIVERY

Chilly days make a hearty roast meal all the more appealing. And if you don’t have the time to rustle up your own, or don’t want the fuss, there’s an easy option: Middleham-based professional caterers Fairhursts will deliver one to your door.

Along with your choice of meat you’ll receive a selection of sides and trimmings, including Dauphinoise potatoes, herb-roasted potatoes, carrots and parsnips, pickled red cabbage, cauliflower cheese, sage, onion and apricot stuffing, proper Yorkshire gravy and homemade Yorkshire puddings.

On top of that you’ll get a choice of four scrumptious desserts.

A Fairhursts Roast Dinner Box feeds two to four people and prices start at £45. Order yours online at fairhursts. co.uk

TINY TREATS

There are plenty of festive treats for sweettoothed shoppers at Booths in Ripon (booths.co.uk) this year – and several of them come in super-cute miniature format. So if you love Christmas cake but don’t necessarily want a whole one, this Mini Christmas Cake Selection could be just what you’re looking for. The pack of six contains three variations on a theme – the theme being mixed spice sponge cake with vine fruits, mixed peel and a dash of sherry and rum. Two of the mini-cakes are topped with icing and marzipan, two with Belgian dark chocolate, and two with jewelled fruits. All are handmade and vegan friendly. Yum!

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HEAVENLY HAMPERS

Who wouldn’t want to receive a hamper packed with gourmet goodies from Lewis & Cooper?

Northallerton’s award-winning fine food retailer offers an extensive range of readymade hampers and gift packs, but it’s arguably a lot more fun to create your own – and they have an easy online tool to help you do it. First you choose your packaging: postal carton, silver gift box or traditional wicker hamper, each available in a variety of sizes. Then you select your own unique combination of contents from the food hall, deli and wine sections of the online store. For more information about Lewis & Cooper hampers, or to order online, visit lewisandcooper.co.uk

Campbell’s of Leyburn Your family run Fine Food and Wine Emporium Serving the Dales in every way we can!

Our famous store on Leyburn Market Place has evolved over 150 years and 5 generations of Campbell’s to offer its own distinctive style of supermarket shopping even in these challenging times!

Best Independent Rural Retailer

We offer stress free access to a vast range of different products and mouthwatering surprises such as: • A range of own-label and every day groceries • Innovative products from start-ups and artisans • Succulent local meat from ‘Dales’ farmers

• National and international delicacies on a rst-class delicatessen counter • An extensive choice of artisan and mainstream cheeses from around the world • An unrivalled and even more affordable selection of world-wide wines and spirits

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

• Beer and spirits from craft breweries and distillers • Local fresh milk from our vending machine ……….and there is so much more in store.

Call in for a unique shopping experience, you may be surprised and even more so today!

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better with

BUTTER

Butter, comforting, delicious and versatile.

James Martin shares some of his favourite recipes celebrating butter ROAST CRAB WITH LIME AND CHILLI BUTTER I like to serve it just melted in a dish so it warms the crab

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STUFFED COTSWOLD WHITE CHICKEN WITH BRAISED HISPI Stuffing the butter underneath the skin keeps the chicken nice and moist

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BEEF IN A BRIOCHE CRUST It’s one of my dinner party favourites

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CINNAMON BREAD WITH CARAMEL BUTTER DIP The key is the quality of the butter and flour

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ROAST CRAB WITH LIME AND CHILLI BUTTER This can be served as either potted crab spread on warm toast or, as I like to serve it, just melted in a dish so it warms the crab and fully melts the butter. That way all the flavours of the kaffir lime leaves come out.

2 SERVES

INGREDIENTS

100g butter, softened zest and juice of 2 limes 2 kaffir lime leaves, finely sliced 1 lemongrass stick, finely chopped 4 spring onions, sliced 2 tablespoons fresh coriander, chopped, plus extra leaves to serve 1 red chilli, finely diced 300g white crab meat sea salt and freshly ground black pepper TO SERVE

toasted sourdough

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

Beat together the butter, lime zest and juice, kaffir lime leaves, lemongrass, spring onions, coriander and chilli. Season with salt and pepper.

Spoon the crab into two ovenproof dishes and top with the butter. Place them on a baking tray and roast for 10 minutes until hot and bubbling.

Sprinkle with coriander leaves and serve straight away, with toasted sourdough on the side.

STUFFED COTSWOLD WHITE CHICKEN WITH BRAISED HISPI In this recipe, stuffing the butter underneath the skin keeps the chicken nice and moist and roasting it on top of the cabbage also means you lose no flavour, as you serve it with the cabbage roasted in the pan juices.

4-5 SERVES

INGREDIENTS

100g cream cheese 35g flat-leaf parsley leaves, roughly chopped 35g basil leaves, roughly chopped 35g sage leaves, roughly chopped 1 large Cotswold White chicken (approx. 1.6kg) 1 large hispi cabbage, halved 40g butter, softened 300g runner beans, trimmed 125g chunky lardons splash of sherry vinegar sea salt and freshly ground black pepper FOR THE BREAD SAUCE

200ml full-fat milk 1 onion, studded with 5 cloves 1 bay leaf 1 garlic clove, crushed 200ml double cream 40g butter 110g fresh white breadcrumbs

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

Beat the cream cheese and season with salt and pepper. Mix with the herbs and pop it into a piping bag. Ease your hand under the chicken skin and pipe in the cream cheese mixture, spreading it out evenly over the breast and legs. Truss the chicken and place it onto the halved hispi cabbage in a roasting tray. Transfer to the oven to roast for 1 hour or until the juices run clear. Rest until you’re ready to carve.

While the chicken is cooking, pour the milk into a pan and infuse it with the clove-studded onion over a low heat for 20 minutes.

When the chicken has cooked and is resting, place its roasting tray over a low heat, add the butter to the roasting juices and reduce to make a sauce.

To make the bread sauce, remove the onion from the milk, discard the cloves, slice the onion and set aside to cook with the lardons.

Add the remaining bread sauce ingredients to the milk and season well. Set the pan over a low heat and cook the sauce until it bubbles.

Once cooked, pass it through a sieve and set aside, keeping it warm.

Cook the runner beans in a pan of salted boiling water for 3–4 minutes.

In a pan over a medium heat, fry the lardons until crispy and wellcoloured, then add the sliced onion. Add the cooked beans to the pan, season and pour in a splash of sherry vinegar.

Carve the chicken, carefully keeping the ‘stuffing’ under the skin intact. Serve up the breast and thigh meat, dressed with the roasting juices. Serve with the runner beans and a good wedge of hispi each, and the bread sauce alongside.

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BEEF IN A BRIOCHE CRUST This is a true classic, old-school dish, and many people would compare it to a Wellington, which is made in a similar way, but the brioche gives it even more richness. It’s one of my dinner party favourites, as you have the time to make it and it rewards you when you serve it.

6 SERVES

INGREDIENTS

15ml vegetable oil, plus extra for greasing (optional) 600g centre-cut, aged fillet of beef 400g chestnut mushrooms 50g butter 100g spinach 100g chicken liver pâté sea salt and freshly ground black pepper FOR THE BRIOCHE DOUGH

2 eggs 200ml full-fat milk 500g T45 flour, plus extra for dusting 25g caster sugar 10g table salt 25g yeast 50g butter, softened FOR THE PANCAKES

100g plain flour 2 eggs 300ml full-fat milk vegetable oil, for frying FOR THE EGG WASH

1 egg, beaten FOR THE SAUCE

500ml veal jus 100ml madeira 15g butter 25ml red wine

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METHOD Start by making the brioche dough: put the eggs and milk into the bowl of a stand mixer with a dough hook attachment and whisk.

Mix in the flour, sugar, salt and yeast, and add the butter when the dough starts to come together. Knead the dough until it reaches an elastic consistency and use the window-pane test to determine if it’s ready. Rest the dough, covered with a clean tea towel, at room temperature for 1 hour. Then roll it into a ball, wrap in clingfilm and rest in the fridge for at least 3 hours or ideally overnight.

When you are ready to cook the Wellington, preheat the oven to 200°C/fan 180°C/gas 6. Blitz the mushrooms in a food processor and pat them dry. In a frying pan over a high heat, add half the butter, beef juices and the mushrooms and season. Sauté the spinach in the remaining 25g butter and then transfer to a tray lined with a cloth.

To make the pancakes, whisk the flour, eggs and milk together.

Heat a little vegetable oil in a frying pan placed over a medium heat. Add a ladleful of batter and cook the pancake for a minute on each side. Put the cooked pancakes between layers of greaseproof paper; you need four pancakes in total.

On a lightly floured surface, roll out the brioche dough to a 40 x 20cm rectangle, 3mm thick. Pop all the pancakes on top of the dough and spread the pâté evenly over the pancakes. Add the mushrooms and spinach in a layer on top of the pâté, place the beef in the centre and season. Brush the edges with the egg wash and fold them over the beef. Brush the top and sides of the dough with the egg wash and, using a table knife swirl, decorate the pastry if you wish, making sure you don’t cut through the dough. Transfer to a greased or lined baking tray and bake in the oven for 20 minutes.

While the Wellington is cooking, make the sauce. Pour the jus, madeira and red wine into a pan over a medium heat. When it has reduced by half, swirl in the butter. To serve, slice the beef and spoon over the sauce.

CINNAMON BREAD WITH CARAMEL BUTTER DIP

8 SERVES

FOR THE DOUGH

500g strong bread flour 75g caster sugar 5g salt 2 x 7g sachets fast-action dried yeast 300ml full-fat milk 1 egg 2 tablespoons butter, melted, plus extra for greasing 4 bananas, cut into quarters FOR THE CARAMEL BUTTER DIP

200g butter, softened 400g dulce de leche 1 tablespoon ground cinnamon

METHOD To make the dough, place all the ingredients, except the bananas, into the bowl of a stand mixer with a dough hook attachment. Knead for 5 minutes, then leave to prove somewhere warm for about 1 hour, or until the dough has doubled in size.

Preheat the oven to 200°C/fan 180°C/gas 6 and grease a 30 x 20cm baking tin.

Divide the dough into 18 pieces and roll each piece into a ball.

Place next to each other in the tin and once again leave to prove for about 1 hour, or until the dough has doubled in size. Pop the bananas in between the dough balls and bake for 30 minutes.

Meanwhile, make the dip by beating together the butter, dulce de leche and cinnamon. Tip the bread onto a board, dot with half the caramel butter, serving the rest alongside for dipping.

Serve warm.

Recipes taken from Butter: Comforting, delicious, versatile, over 130 recipes celebrating butter by James Martin, with photography by John Carey. Published by Quadrille.

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Let's do Lunch

Can anything beat roast beef and Yorkshire pudding? Prime rib is the perfect cut and cooks much better on the bone PAN-ROASTED CARROTS WITH STICKY SHERRY DRESSING The sherry caramel is a great addition

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ROAST RIB OF BEEF WITH YORKSHIRE PUDDING For me, a rib is the perfect cut

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HASSELBACK POTATOES My absolute favourite way to make the humble potato more interesting

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COFFEE, RUM AND RAISIN NO-CHURN ICE CREAM Super-easy, and no expensive machinery required

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PAN-ROASTED CARROTS WITH STICKY SHERRY DRESSING, TOASTED ALMONDS AND MANCHEGO CHEESE Carrots are seen as unexciting, but investing a bit of time, effort and cheese into the proceedings can transform them into the star of the show. The sherry caramel is a great addition and will keep for a few weeks in a sealed jar in the fridge. It goes brilliantly with roasted scallops and a celeriac purée.

2 SERVES

INGREDIENTS

350g young carrots 125g caster sugar 4 tbsp amontillado or fino sherry sea salt and freshly ground black pepper 50g Manchego cheese, to serve FOR THE TOASTED ALMONDS

1 tbsp olive oil 25g whole blanched almonds pinch of sea salt pinch of hot smoked paprika FOR THE DRESSING

1 tbsp sherry vinegar 3 tbsp olive oil 1 garlic clove, finely chopped

METHOD First, scrub the carrots well and dry them, but don’t peel them.

Heat a dry frying pan (skillet) over a medium heat and add the carrots. Put another pan on top, weighted down with tins.

Cook, turning occasionally, for 6–8 minutes depending on the thickness of the carrots. When the carrots are just cooked, turn off the heat and keep them warm in the pan.

Meanwhile, put the caster sugar in a dry pan and heat until it turns a golden caramel colour all over, about 5–10 minutes.

Tip the pan carefully from side to side as it colours but don’t stir. As soon as the sugar takes on a uniform golden caramel appearance, carefully pour in the sherry. It will spit, splutter and possibly ignite so be very careful, and wear oven gloves. When the spluttering calms down, remove from the heat, keep warm and set aside.

To make the toasted almonds, heat the olive oil in a small frying pan, then add the almonds and toast until golden. Sprinkle over the sea salt and smoked paprika. Set aside. Whisk all the ingredients for the dressing together in a bowl, seasoning with salt and pepper to taste.

To serve, put the pan-roasted carrots in a warmed serving dish and drizzle over the sherry caramel and the dressing.

Shave over the Manchego cheese and sprinkle with the toasted almonds.

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ROAST RIB OF BEEF WITH YORKSHIRE PUDDING, ONION GRAVY AND CHIVE AND BLACK PEPPER BUTTER Sundays are made special with a rib of beef. For me, a rib is the perfect cut: a good amount of delicious fat, great marbled meat, bones you can chew – basically everything I want in a piece of meat. If you’re going to the expense and effort, make sure you visit a good butcher and tell them you want a well sourced, nicely hung piece of meat on the bone.

6-8 SERVES

FOR THE ROAST RIB OF BEEF

4 tbsp olive oil 1.5kg rib of beef 1 head of garlic, cut in half horizontally 1 small bunch of thyme 3½ tbsp Madeira wine 30g salted butter sea salt and freshly ground black pepper FOR THE YORKSHIRE PUDDING

500g plain flour 1 heaped tsp sea salt 500ml medium free range eggs (this will be 5–6 eggs, depending on size) 500ml milk vegetable oil/duck fat or goose fat, for cooking the Yorkshire puddings

METHOD Right, let’s cook the beef. Season the beef well on both sides with salt and pepper – a few hours in advance if you can, otherwise not to worry.

Get a large frying pan scorching hot and add some oil (use a pan that is ovenproof). Put the beef flat-side down in the pan to colour, then turn over and do the same on the other side. This will take a good 5–10 minutes on each side. Do the same with the fatty part of the meat, holding it down on the base of the hot pan to render the fat and make it crisp. Add the garlic and thyme to the pan with the beef and transfer it to the hot oven. Cook to your preference. It will take 40–45 minutes for medium rare; add about 10–12 minutes on for each desired level of ‘doneness’.

When the pan comes out the oven, add the Madeira and use a wooden spoon to scrape up any browned bits from the base of the pan, then whisk in the butter. Baste the meat in these juices, then let it rest, covered, for at least 30 minutes before slicing.

Meanwhile, for the Yorkshire pudding, put a large roasting tin in the oven to heat up. You can use an individual bun tray, but I prefer one large single Yorkshire pudding, so it is crisp on the edges and soft in the middle. Put the flour and salt in a large bowl. Make a well in the centre. Mix the eggs with the milk in a jug and pour slowly into the centre, whisking well to prevent lumps. If you do have lumps, just pass the mixture through a sieve (strainer) back into the bowl. Season with a bit more with salt and pepper, if you like. I’ve seen mustard and herbs and all sorts of tricks added to the batter at this point, but I don’t feel the need, personally. Let the batter stand and rest in the fridge for 30 minutes. This is important as it allows the gluten in the flour to rest.

When ready to cook, pour about 5mm of oil or fat into the roasting tin – use duck or goose fat if that’s your thing. Shut the oven door and heat the fat up for 5–10 minutes.

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FOR THE ONION GRAVY

30g salted butter 1 tbsp olive oil 4 onions, sliced 1 tbsp plain flour 500ml red wine 1½ litres beef stock FOR THE CHIVE AND BLACK PEPPER BUTTER

150g salted butter, at room temperature 1 bunch chives, finely chopped 10–15g freshly cracked black pepper

Now pour the batter in... it should immediately bubble and spit. This is perfect. Pour all the batter into the tin and quickly shut the oven door. Heat and speed are essential here. Now leave it alone (no opening the oven door) and watch it rise. Cook for 25–30 minutes, or until golden and risen. It’s a thing of beauty!

To make the onion gravy, heat the butter and oil in a large saucepan over a medium heat. When hot, add the onions and cook, stirring, for 20–30 minutes until they start to brown – the longer the better, to be honest. When you’re happy, add the flour and stir into the onions.

Cook for 2 minutes. Pour in the wine and cook, stirring, to reduce by half. Finally, add the stock and cook to reduce by half again. Taste and season. Keep warm.

You can make the chive and black pepper butter well ahead of time: put the ingredients in a bowl and mix well, retaining some chives to sprinkle over when serving, if you like. Roll into a log on a piece of baking paper, wrap and chill in the fridge to firm up. When everything is ready to serve, slice the rested beef and place on a warmed serving plate. If you made a single large Yorkshire pudding, cut it into pieces and place alongside. Serve with the onion gravy and slices of the chive and black pepper butter.

HASSELBACK POTATOES My absolute favourite way to make the humble potato more interesting – these are crispy on the outside and soft in the middle.

You can use butter, goose or duck fat, or even thin strips of lardo or pork fat. These potatoes celebrate the lot!

4 SERVES

INGREDIENTS

4 small to medium baking potatoes, or 16 new potatoes, unpeeled 100g salted butter, softened 100ml olive oil 1 tbsp chopped chives (optional) sea salt and freshly ground black pepper

METHOD Set the oven to 220°C/fan 200°C/gas 7. Hold each potato upright lengthways and stick a metal or wooden skewer lengthways through the bottom quarter of each potato. Holding the potato upright with the skewer at the bottom, use a sharp knife to cut down, until you hit the skewer. Repeat, cutting through each spud at regular, narrow intervals (about 3–5mm). Remove the skewers. Sit the potatoes in a pan of cold water for 30 minutes to remove some of the starch and allow the slices to swell a little and separate.

Place the potatoes, cut-side up, on a roasting tray and spread over the butter generously. Drizzle over the olive oil and season well with plenty of salt and pepper. Roast in the oven for around 1 hour, basting frequently.

Serve hot, scattered with the chives, if using.

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COFFEE, RUM AND RAISIN NO-CHURN ICE CREAM Super-easy, and no expensive machinery required. The sugar in the condensed milk prevents the cream from setting too solidly, but it’s a good idea to take the ice cream out of the freezer a good 5–10 minutes before serving. The Camp Chicory & Coffee Essence used

1

here is a little nod to my 1970s upbringing, and it works brilliantly!

LITRE

INGREDIENTS

110g raisins 70ml good-quality dark rum 1 x 397g tin condensed milk 600ml double cream 4 tbsp Camp Chicory & Coffee Essence shot of hot, strong espresso or a slug more rum

METHOD Put the raisins in a bowl, add 50ml (3½ tablespoons) of the dark rum and leave to soak for at least 1 hour.

After 1 hour, mix the condensed milk with the rum-soaked raisins and the remaining rum.

In a separate bowl whisk the double cream until it forms soft peaks and stir in the Camp Chicory & Coffee Essence. Freeze overnight in a sealed container.

To serve, scoop the ice cream into a serving bowl. Serve with the shot of hot, strong espresso or rum poured over the top, depending on the time of day or your mood!

The ice cream will keep in the freezer for up to 1 month.

Recipes taken from Weekend: Eating at Home: From Long Lazy Lunches to Fast Family Fixes by Matt Tebbutt (Quadrille, £22) Photography: Chris Terry

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Going DUTCH

These classic dishes showcase how versatile a heavy cast iron dish can be SMOKED FISH PIES WITH SCALLOP POTATOES There is little better than a good fish pie

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ROASTED TURKEY BREAST WITH PROSCIUTTO & CRANBERRY GRAVY Serve with fruity festive gravy

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MAC ’N’ CHEESE For a crispier topping you can pop it under a hot grill just before serving

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BAKED ORCHARD FRUIT COBBLER WITH CINNAMON CRÈME FRAÎCHE This can easily be adapted to any time of year

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SMOKED FISH PIES WITH SCALLOP POTATOES There is little better than a good fish pie. Here, the topping is scallop potatoes, rather than mashed potato or pastry, and it works really well. You can vary the fish if you like, but try to use some smoked fish as it adds a terrific depth of flavour.

4 SERVES

INGREDIENTS

100g butter 2 leeks, thinly sliced 3 sticks of celery, thinly sliced 40g plain flour 350ml whole milk 150ml single cream 50g mature cheese such as Cheddar or Monterey Jack, grated 200g frozen leaf spinach, thawed 250g skinless salmon fillet 250g smoked haddock fillet, skinned 150g cooked peeled prawns 750g potatoes, such as Yukon Gold, King Edward, or Desiree sea salt and freshly ground black pepper green beans, to serve (optional)

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

Melt half the butter in a frying pan over a medium heat and fry the leeks, celery, and a little salt and pepper for 10 minutes until soft but not browned. Stir in the flour and cook for a further 1 minute.

Gradually add the milk and cream, stirring constantly, until the sauce is smooth. Bring to the boil, still stirring, and simmer gently for 2 minutes until thickened. Remove from the heat and stir in three-quarters of the grated cheese. Cover the entire surface with clingfilm and set aside to cool.

Drain the spinach, squeeze out the excess water, then chop finely.

Cut the salmon and smoked haddock into bite-sized pieces and cut the prawns in half. Stir the spinach, fish, prawns, and a little pepper into the leek sauce, then divide equally between 4 x 250ml individual Dutch ovens. Smooth flat.

Thinly slice the potatoes using either a mandolin or a very sharp knife. Melt the remaining butter and season with a little pepper.

Arrange the potatoes in overlapping layers over the filling, brushing each layer with the melted butter. Finally, scatter over the remaining cheese.

Bake in the preheated oven for 30–35 minutes until the potatoes are golden and the filling bubbling. Serve with green beans, if wished.

TIP You can use a 2–3 litre Dutch oven rather than individual dishes if you wish. If so, cook for an extra 10–15 minutes until the topping is golden.

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ROASTED TURKEY BREAST WITH PROSCIUTTO & CRANBERRY GRAVY Turkey breast meat can be a little dry, especially when it is cooked as part of a whole bird. Here the breast only is stuffed, wrapped in prosciutto, and cooked as a dish in itself. Depending on availability, you can use either 1 large turkey breast of around 1.5kg or 2 x 750g smaller breast fillets. Serve with this fruity festive gravy and your favourite vegetable accompaniments.

8 SERVES

INGREDIENTS

1.5kg turkey breast fillet (or 2 smaller fillets), skinned 2 tablespoons each of freshly chopped rosemary and sage 2 garlic cloves, crushed grated zest of 2 lemons 60ml extra virgin olive oil 12 large slices prosciutto 25g butter FOR THE CRANBERRY GRAVY

1 tablespoon plain flour 125ml white wine 250ml chicken stock 75g cranberry sauce sea salt and freshly ground black pepper

METHOD Preheat the oven to 200ºC/180ºC fan/Gas 6.

Take the turkey and, using a sharp knife, slice a pocket into the thicker side as far as you can without cutting it in half. Mix the rosemary, sage, garlic, lemon zest, 2 tablespoons of the oil, and salt and pepper together and spread the mixture into the prepared pocket. Wrap the whole breast in slices of prosciutto and secure in place at 2cm intervals with kitchen string.

Heat the butter and remaining oil together in an oval 4-litre Dutch oven and sear the turkey roll for 5 minutes until golden all over.

Transfer the pan to the preheated oven and roast for 40 minutes or until the juices run clear when spiked with a skewer. Remove the pan from the oven and carefully lift out the turkey roll.

Wrap in a double layer of foil and rest for 10 minutes.

Meanwhile, make the gravy. Place the pan on a medium heat on the stovetop, add the flour, and stir for 30 seconds until blended.

Gradually whisk in the wine, stirring until the mixture comes to the boil. Simmer for 5 minutes, then stir in the chicken stock and cranberry sauce. Cook for a further 5 minutes until the sauce is thickened slightly and glossy, adjust seasoning to taste.

Pour any turkey juices collected in the foil into the gravy, then carve the breast and serve with cranberry gravy.

Note: If using smaller turkey breast fillets, you only need to cook them for about 25 minutes.

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MAC ’N’ CHEESE This version of the classic macaroni cheese can be made in individual mini Dutch ovens if you want (reduce the baking time to 20 minutes). If you are vegetarian, you could either omit the bacon or use your favourite vegan bacon instead. For a crispier topping you can pop it under a hot grill just before serving.

4 SERVES

INGREDIENTS

250g macaroni 750ml whole milk 2 bay leaves 2 sprigs of fresh thyme, bashed a little freshly grated nutmeg 50g butter 125g smoked bacon rashers, rind removed, chopped 1 onion, finely chopped 50g plain flour 100g freshly grated Cheddar 4 tablespoons freshly grated Parmesan 50g dried breadcrumbs (or panko crumbs) sea salt and freshly ground black pepper crisp green salad, to serve

METHOD Plunge the pasta into a large saucepan of lightly salted, boiling water and cook according to the packet instructions until al dente. Drain well and set aside.

Place the milk in a saucepan with the bay leaves, thyme sprigs, nutmeg, and a little salt and pepper. Heat the milk gently until it just comes to the boil, then immediately remove from the heat.

Let it sit for 15 minutes, then strain and discard the herbs.

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

Melt the butter in a 3–4 litre Dutch oven, add the bacon, and fry over a medium heat for 3–4 minutes until golden. Remove with a slotted spoon and set aside. Add the onion and fry gently for 5 minutes until softened. Stir in the flour and cook for 1 minute.

Gradually add the strained milk, stirring constantly, until the mixture is smooth. Bring to the boil, still stirring, and cook for 2 minutes. Season to taste.

Stir in the cooked macaroni, bacon, Cheddar and half the Parmesan. Combine the remaining Parmesan with the breadcrumbs and scatter over the top of the macaroni.

Transfer to the preheated oven and bake uncovered for 15–20 minutes until the cheese is bubbling and golden brown.

Serve with a crisp green salad.

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BAKED ORCHARD FRUIT COBBLER WITH CINNAMON CRÈME FRAÎCHE This is such a versatile dish as it can easily be adapted to any time of year, using pretty much any fruit you like. For example, in summer when berries and stone fruit are at their best, combine peaches and raspberries, or earlier in the summer cherries and apricots.

6 SERVES

INGREDIENTS

8 large plums 3 pears 250g fresh blackberries 1 tablespoon crème de cassis (optional) 4 tablespoons soft brown sugar FOR THE COBBLER TOPPING

180g plain flour 11/2 teaspoons baking powder a pinch of salt 75g unsalted butter, diced 50g granulated/caster sugar 125–150ml buttermilk FOR THE CINNAMON CRÈME FRAÎCHE

150g crème fraîche 2 teaspoons icing sugar, sifted a little ground cinnamon

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

Halve, stone, and thickly slice the plums. Peel, core, and thinly slice the pears. Wash and dry the blackberries. Place the fruit in a bowl, add the cassis (if using) and brown sugar, and stir well to combine. Transfer the fruit to a 2 litre Dutch oven.

To make the topping, sift the flour, baking powder, and salt into a bowl and rub in the butter to make fine crumbs. Stir in the sugar. Work in enough buttermilk to bring the mixture together to make a slightly sticky dough. Spoon mounds of the topping over the fruit layer, allowing some fruit to remain uncovered.

Transfer the pan to the preheated oven and bake uncovered for 30–35 minutes until the topping is risen and golden and the fruit is oozing rich juices. Check halfway through and cover the pan with the lid if the top is beginning to over-brown.

Meanwhile, make the cinnamon crème fraîche. Stir the crème fraîche, sugar, and cinnamon together until combined.

Serve with the fruit cobbler.

Recipes taken from The Dutch Oven Cookbook

by Louise Pickford, with photography by Ian Wallace.

Published by Ryland Peters & Small, £16.99.

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BIKER BESPOKE H A N D M A D E J O I N E RY bikerbespoke.co.uk Harrogate: 01423 847 662 . York: 01904 819 948 . Leyburn 01969 623 020

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DRINK NOTES

RIPPING RED Christmas can be a costly business, but fortunately Campbell's of Leyburn are discounting several top-notch wines that are perfect for winter drinking. One such is Domaine de la Solitude Châteauneuf-du-Pape, now on special offer at £28.99 – a very decent saving on the RRP of £34.99. It’s a rich, opulent wine with ripe blackcurrant aromas, full bodied but with a soft texture on the palate – a hearty red that can hold its own against even the most highly flavoured meats. For more drinks news from Campbell's wine department visit campbellsofleyburn.co.uk/wines. php

MILK ROUND A beer that’s the ideal accompaniment for a slice of chocolate cake? Sounds like a terrific tipple for the festive season!

The Black Sheep Brewery’s multi-award-winning Milk Stout is a velvety stout brewed with lactose and a robust blend of malts.

The result is a 4.4 ABV ale with a satisfying mix of sweetness and bitterness, and beguiling notes of chocolate, vanilla and coffee.

It’s also worth mentioning that the brand is partnered with HMF, a charity that provides screened donor milk to premature babies in intensive care units, and to mothers with serious health conditions. For more information about Black Sheep Brewery ales visit blacksheepbrewery.com

BARGAIN BUBBLY

SPICY SPIRIT Bold, hearty, warming flavours are perfect for winter, and you’ll find them in abundance in Taplin & Mageean’s Spiced Orange Wensleydale Dry Gin – a heady blend of orange zest and juniper flavours along with hints of fig, cranberry, cinnamon, hazelnut and almond. For a gin lover it’s pretty much Christmas in a glass! Leyburn-based Taplin & Mageean was founded in 2018 with the aim of creating a series of world-class super-premium gins, and Spiced Orange is one of the four fabulous small-batch craft gins that they currently offer. You can buy a 50cl bottle of Spiced Orange together with a limited edition Taplin & Mageean gin goblet for £33 at taplinmageean.co.uk

It’s easy to find excuses for breaking out the bubbly at this time of year, and Campbell's of Leyburn (campbellsofleyburn.co.uk) are currently running a special offer that makes the prospect even more tempting. They’ve slashed the price of award-winning JM Gobillard Baron de Marck champagne from £32.99 to just £19.99, so if you’re a fan of fizz you might want to grab a few bottles before they all disappear. Brut Baron De Marck Gobillard is citrussy and creamy, with a hint of brioche. Drink on its own as an apéritif, or serve with canapés or light dishes.

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Whisky Photography by Charlotte Graham.

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exploring antiques and collectables

ould that dusty bottle of whisky sitting at the back of the drinks cabinet be worth a small fortune?

Quite possibly, according to William McNab, wine and whisky cataloguer at Tennants Auctioneers in Leyburn.

“The secondary market for single malts has gone from strength to strength,” he says. “Ten years ago a bottle of 18-year-old Macallan 1966 would have made £200 to £300 at auction.

Today, between £2,000 and £3,000.

“Visiting houses as a valuer nowadays I make a point of looking inside sideboards. People often receive bottles of whisky as gifts, put them aside and forget about them. If they’re unusual, or from a ‘silent’ distillery – one that’s no longer operating, for example Rosebank or Port Ellen – they could be highly collectable.

“And it’s not just single malts that make good money. Back in the 1970s when there was a whisky glut, blends such as White Horse were often made using top-quality malts like Macallan, Lagavulin or Glenlivet. Dimple, with its distinctive triform bottle, is another very collectable blended whisky.”

“It was the first time I’ve had the opportunity to taste a whisky straight from the barrel.

Using traditional tools to draw off a dram in an atmospheric old building surrounded by several hundred oak casks was a fantastic experience.

“More often than not when I’m tasting a whisky I’ll add a drop of water to it. This was one I didn’t have to touch – it was absolutely delicious straight from the barrel. Very smooth on the palate, with spicy high notes, warm and fruity aromas, and lingering dry oaky tones to the finish.”

A Delightful Dram

Some whisky enthusiasts don’t just buy by the bottle but by the barrel. This September a hogshead cask of Macallan 1989 single malt went under the hammer for a staggering £98,000 – a canny investment for the Yorkshire businessman who bought it 25 years ago for just £1,100.

“In order to have confidence in the sale,” says William, “I had to go up to the Deanston Distillery in Perthshire where it was being stored in bond to taste it, drawing it off from the barrel with a valinch – a big metal tube that fits in the bung-hole.”

Middleton Very Rare Irish Whiskey, 2004 bottling, 70cl, in original wooden case.

Estimate £200–300.

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Buyable Bottles

“Although some people collect whisky as an investment, most of the big, important collections of high-end whisky are held by people with a genuine passion for the drink.”

And a real connoisseur definitely won’t want to sit staring at shelves full of expensive whiskies they’ve never tasted. “Most of the time,” says William, “they’ll buy at least two bottles of each type, one to drink and a second to keep. They collect because they’ve fallen in love with whisky, not because they’re trying to make money – which is why large collections seldom come up for sale.”

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Tennants is one of the few UK auctioneers to hold dedicated wine, whisky and spirits sales; the next is in December. And of course you don’t need thousands of pounds to begin a collection – there will plenty of more affordable lots on offer.

So where might a new collector start? William picks a two-bottle lot consisting of a Scotch Malt Whisky Society Blair Athol 1975 24-yearold Highland malt and a Laphroaig 10-year-old Islay malt, with an auctioneer’s estimate of £100 to £150.

Lagavulin 16-year-old single Islay malt whisky, bottled by White Horse Distillers, Glasgow, 70cl.

Estimate £150–200.

1

Scotch Malt Whisky Society Blair Athol 1975 24-year-old single Highland malt whisky, bottled 2000, 70cl, and Laphroaig 10-year-old single Islay malt whisky, 70cl.

“Although some people collect whisky as an investment, most of the big, important collections of high-end whisky are held by people with a genuine passion for the drink.”

Estimate £100–150.

Macallan 10-year-old single Highland malt whisky, 1980s bottling, 75cl.

Estimate £200–300.

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“The market for Irish whiskey has been very buoyant recently, celebrity endorsements have established it as a luxury item.”

“The Blair Athol is decent whisky that you can still buy for a reasonable price at auction,” he says, “and Scotch Malt Whisky Society bottlings are very collectable – some people collect nothing else. The majority of the value of the lot is in the Blair Athol. Once you’ve paid buyer’s premium and VAT you’ll effectively be getting the Laphroaig for the same price – maybe even less – than you would pay for it in the shops. So you could drink the Laphroaig and add the Blair Athol to your collection.

“Another lot that will catch the eye of collectors is a Lagavulin 16-year-old Islay malt.

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It’s not especially old, but what makes it unusual is that it was bottled by White Horse Distillers in Glasgow, and from a collector’s point of view that makes it worth much more than the £40 to £50 you would pay for a 16-year-old Lagavulin in the shops. I’m estimating £150 to £200.

“Then there’s a 1980s bottling of a Macallan 10-year-old single malt. Once again it’s something you can find on the shelves today, but because it was bottled in the ’80s and the label has more of a ‘look’ about it it’s likely to fetch £200 to £300.”

Finally, let’s not forget that Scottish whisky has an Irish cousin. “The market for Irish whiskey has been very buoyant recently,” says William.

“Celebrity endorsements have established it as a luxury item. In our upcoming sale we have a 2004 bottle of Midleton Very Rare Irish Whiskey in its original wooden case that I’m expecting to make £200 to £300. Ten years ago you could have bought it for less than £100.”

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

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t. 01833 600 160

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

54 Main Street Sedbergh, Cumbria LA10 5AB

Market Place Hawes, North Yorkshire DL8 3QS

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mbmcgarry.co.uk

e. office@mbmcgarry.co.uk

Dales Life | WINTER 2021 | 93 Authorised and regulated by The Solicitors Regulation Authority Number 606950

AUCTION HOUSE HIGHLIGHTS

Jewellery Melanie Saleem of Elstob & Elstob discusses some of the stunning items of jewellery that have gone under the hammer at the Ripon-based auctioneers

A SILVER AND ENAMEL ‘CLYMENE’ BELT BUCKLE DESIGNED BY ARCHIBALD KNOX FOR LIBERTY & CO., 10.5CM BY 5CM, BIRMINGHAM 1909. SOLD FOR £1,600.

“Everything about this highly collectable belt buckle simply screams ‘Art Nouveau’, from the wonderfully organic setting with its undulating ‘whiplash’ tendrils to the vibrantly coloured, beautifully graduated enamelling.”

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“Art Nouveau in Britain had its roots in the Arts and Crafts movement – a movement which, in a backlash against soulless industrialisation, sought to reconnect with nature and traditional craftsmanship. Even though it is well over a hundred years old and is very much of its period, this is an item that you could easily wear on a sash today.

I would like to think it is being used rather than just hidden away in a box!”

exploring antiques and collectables A MID-VICTORIAN BLACK ENAMEL CLOVER BROOCH SET WITH OLD-CUT AND ROSE-CUT DIAMONDS, ESTIMATED DIAMOND WEIGHT 3.60 CARAT, 3CM BY 2.8CM. SOLD FOR £2,200.

“With its black surround this piece could potentially be a mourning brooch. Or perhaps it was intended as a symbol of good luck; the Victorians were especially keen on flower and plant symbolism. The diamonds used in this brooch are fabulous, and they have been carefully selected for their colour. The large stones in the middle have yellowish overtones, whereas the stones that surround them are distinctly whiter. I love old-cut diamonds like these. They’re cut by hand rather than by machine and no two are the same.

They have so much more personality than modern, precision-cut stones.”

A LATE-VICTORIAN AMETHYST AND AQUAMARINE FRINGE NECKLACE, DROP LENGTH 2CM TO 2.8CM, CHAIN LENGTH 42.5CM. SOLD FOR £900.

“Towards the end of the Victorian era ladies’ fashion was tending towards lighter, more airy fabrics, and jewellery also started to become lighter and more delicate. This necklace is a good example. Recent advances in technology made it possible to create the narrow ‘knife edge’ drops on which the pale aquamarines and oval-cut amethysts are set. Together with the fine belcher chain they give the piece a refined, timeless quality. Necklaces of this type are very popular at auction. Unlike some of the earlier and heavier Victorian jewellery, this is a piece that is still very wearable today.”

AN 18 CARAT GOLD ‘REVA’ COLLECTION BULGARI DIAMOND RING, PAVÉ-SET WITH ROUND BRILLIANT-CUT DIAMONDS, TOTAL ESTIMATED DIAMOND WEIGHT 1.30 CARAT. SOLD FOR £1,400.

“This is very much a statement piece. As in the art world, a good deal of the value of jewellery can be in the name. A similar ring to this one, but without the Bulgari name, would likely only fetch half the price.

The brand has quite a lengthy history – the firm was founded in Greece in 1884. The trademark ‘BVLGARI’ logo was first used in 1934 but became an increasingly prominent feature of the company’s products in the 1970s, reflecting a general trend in the fashion industry towards emphasising and capitalising on brand identity.”

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COLLECTED WORKS A SILVER PENDANT BY MATTI J HYVÄRINEN ON A BAR-LINK CHAIN NECKLACE, PENDANT SIZE 4.5CM BY 4CM, HALLMARKED WITH MAKER’S MARK ‘MJH’, IMPORT LONDON 1974. SOLD FOR £200.

“Matti J Hyvärinen was a renowned Finnish jewellery designer who started his own firm, Sirokoru, in Turku in 1958. Hyvärinen is an important figure in the Modernist jewellery movement, and like other Scandinavian designers from the mid-1940s onwards he used fairly humble materials – in this case silver rather than gold or platinum. His inventive, sculptural designs reflect the natural landscape of Finland, and are inspired by the shapes and textures of ice, rocks, snowdrifts and so on.

Pieces like this are still fairly affordable and make a good entry point for new collectors.”

A VICTORIAN 18 CARAT GOLD, BLACK OPAL AND DIAMOND RING, TOTAL ESTIMATED DIAMOND WEIGHT 1.15 CARAT, HALLMARKED BIRMINGHAM 1892. SOLD FOR £800.

“Black opals are rarer and more valuable than white opals, and their colours are especially mesmerising. In the early 19th century opal was regarded as an unlucky stone. During the 1880s, however, large deposits of opal were found in Australia. Queen Victoria started wearing and gifting opal jewellery, and this led to a revival in its popularity. During the same period, extensive finds of diamonds were made in South Africa, and they too became relatively plentiful. In later Victorian jewellery diamonds are typically paired with other stones – as in this piece – rather than taking centre stage as they might formerly have done.”

A PAIR OF DANISH SILVER CUFF EARRINGS DESIGNED BY NANNA DITZEL FOR GEORG JENSEN, 3CM LONG, 2.5CM IN DIAMETER, WITH POST-1945 MAKER’S MARK. SOLD FOR £110.

“Georg Jensen was an interesting company because it recruited talented individual designers and put them at the forefront of its business. Nanna Ditzel was the first female designer to be invited to create designs for Georg Jensen. Over the course of her career she won several prestigious awards and is now a very collectable name.

Ear cuffs are designed to slip over the outside edge of your ear, and require no piercings. These are designed as tapering knife-edge hoops, inspired perhaps by traditional African jewellery, and are typical of Ditzel’s elegant, minimalist designs.”

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PLASTERERS & CORNICE SPECIALISTS

Based in North Yorkshire, Ryedale Plasterers are a dedicated team of skilled heritage plaster craftsmen.

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

Whether you are looking for a ceiling rose for your home, repair of damaged plaster details or the large scale restoration of a historic property, we can help.

01609 776462 www.ryedaleplasterers.co.uk office@ryedaleplasterers.co.uk

Unique bespoke steel furniture, fire pits and grills • Designed and hand crafted in Yorkshire • Built to last a lifetime • Quality materials for minimal maintenance • Now taking orders for delivery February/March 2022

The only limitation is your imagination

07522 192305 owen@theplatersbench.co.uk www.theplatersbench.co.uk

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DALESDIARY 2 0 2 1

WINTER

SWINTON PARK ESTATE

Masham, Ripon, HG4 4JH 01765 680900 swintonestate.com

Garland-Making with Susie Hart 16 December, 10am to 3pm Dress your house to impress and wow visiting family and friends with a fabulous fresh garland for your mantlepiece, table or staircase! Susie Hart from Hart Company will guide you through the process of making your own beautiful festive creation to take home.

Indulge in a two-course lunch, plus festive music while you work.

All materials and refreshments are included, just bring along your festive spirit! Arrive at the Deer House at Swinton Park for the garlandmaking before making your way to Swinton Park for lunch in the Private Dining Room. £85 per person, including tea, coffee and mince pies on arrival and a two-course lunch.

To book or for more information please contact the Reservations Team on 01765 680900 or at reservations@swintonestate.com

Sound Bathing

19 January 2022, 6pm to 7pm A beautiful way to relax and meditate, with Janie Beardsall. Join us for a sound journey, as sound waves from the voice or an instrument such as drums or Himalayan Singing Bowls are absorbed by the body to restore balance to our energy matrix.

A deep meditation takes place, allowing blocked chakras to begin to open, allowing you to re-balance physically, mentally, emotionally and spiritually.

Please arrive at Swinton Country Club & Spa ten minutes before the session is due to start. £20 per person, £17 for Country Club & Spa members. Upgrade for £59 per person and enjoy two hours spa access followed by a twocourse dinner in The Terrace.

Please call 01765 680950 to book.

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Yoga Spa Day 15 February 2022, 2pm Join us for a Yoga Spa Day at Swinton Country Club & Spa. Following a wellness smoothie on arrival, combine the benefits of a yoga workshop with relaxation time in the luxurious pools, saunas and steam rooms at Swinton Country Club & Spa. This is followed by a wholesome and nutritious meal in The Terrace Restaurant & Bar. The 90-minute yoga workshop, delivered by our associate yoga instructor Jane Cluley (Jayadhara), takes place in the Studio and will follow the principles of Hatha Yoga to stretch, nourish and relax the body, mind and spirit. £79 per person. Please call 01765 680950 to book.

Featured property: RedRoofs

yorkshire

Letting your holiday home has never been easier With a local and enthusiastic team, Yorkshire Hideaways are well placed to make the process of sharing your holiday home easy and enjoyable.

We are dedicated to managing your property with the same care and attention you would and with tailored services to suit your needs, you can be as involved as you like, knowing that you and your guests are well looked after.

We’re always looking to expand our portfolio, so why not get in touch today?

newowners@yorkshirehideaways.co.uk 01969 600 600

yorkshirehideaways.co.uk 10 Market Place, Leyburn, Yorkshire DL8 5BG

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GRANTLEY HALL

Ripon, HG4 3ET 01765 620070 grantleyhall.co.uk

Christmas Carols in The Orchard

New Year’s Eve Winter Wonderland Ball

15 December from 7.30pm

31 December

This festive evening begins in The Orchard at 7:30pm with a welcoming glass of mulled wine on arrival. Enjoy a Christmas carol concert with some festive classics for you to sing along to.

Bring in 2022 in style at Grantley Hall’s Winter Wonderland Ball in the Grantley Suite, which will be transformed into a glittering world of icy splendour, perfect for celebrating this special occasion with friends and family.

Refreshments and mince pies will be served to finish off the evening.

Proceeds from the event will be donated to charity. £45 per person. To book online visit grantleyhall.wearegifted.co.uk/ christmas-carols.

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Guests will enjoy champagne cocktails and canapés in Valeria’s Champagne Bar on arrival then join the hotel residents in the Grantley Suite for a superb six-course New Year menu, then party into the night with music from a live band. As Big Ben chimes, we’ll celebrate the New Year in style with a piper and fireworks display on the front lawn. Carriages at 1am. £180 per person; tables of 10 priced at £1,600. To book please contact the Events team on 01765 620070 or email events@grantleyhall.co.uk

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KIPLIN HALL & GARDENS

near Scorton, Richmond , DL10 6AT 01748 818178 kiplinhall.co.uk

A Retro Christmas 26 November to 12 December (daily except Thursdays) Kiplin goes kitsch with a 1970s Christmas as Kiplin Hall Trust celebrates fifty years of ownership of the hall!

Set to the backdrop of traditional Victorian grandeur, memories of the 1970s will come to life.

Foil decorations, macramé baubles and bestselling toys from the era will decorate the Hall’s festive displays. Fashions of the day will strut on the Long Gallery catwalk, while the tearoom menu serves up nostalgic flavours from yesteryear.

Families can explore the grounds seeking out clues on the disco ball trail. Step back to the decade that made modern life and join us as we go kitsch at Kiplin this Christmas!

Snowdrop Strolls From 4 February 2022 (daily except Thursdays) Step into spring and take a stroll through the grounds of Kiplin surrounded by swathes of snowdrops and aconites. See the frosty shores of the lakeside paths and wander through woodland walks as spring emerges.

Indulge in our delicious locally blended Kiplin coffee, home-baked cakes, scones, and light lunches in our atmospheric Tea Room.

Hall to reopen in March.

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Christmas...

on the swinton estate

1st until 23rd December* Festive Afternoon Tea

Adults: £30 | Champagne: £42 | Children’s: £15 Indulge in a selection of hand-crafted cakes and delicious treats from a traditional Afternoon Tea with a festive twist, served in one of Swinton Park’s beautifully decorated rooms. *excludes 24th, 25th, 26th & 31st December

1st until 23rd December Yuletide at The Terrace

Two Courses: £21 | Three Courses: £27 Escape the Yorkshire elements to the warm and welcoming Terrace Restaurant and Bar. Enjoy a scrumptious three-course Christmas lunch or dinner followed by after dinner coffee and mince pies.

To book one of our wonderful Christmas experiences, please contact our Reservations team. swintonestate.com • reservations@swintonestate.com • 01765 680900 • Masham, Ripon, HG4 4JH Dales Life | WINTER 2021 | 103

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HUMBLE PIE COOKERY KITCHEN

Bear Cottage, Market Place, Hawes, DL8 3RD 07434 603590 humblepieyorkshire.co.uk

Get Ready for Christmas 9 December, 10am to 4pm Make delicious food for Christmas that will keep until the New Year or can be frozen, including a Christmas pudding, mince pies, stollen, yule log and more. £120 including a light lunch.

Wild about Wensleydale 28 January, 10am to 3pm

A morning of baking using some of Wensleydale’s finest products. £85 including a light lunch.

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Wild about Wensleydale with a stay at The Stone House Hotel at Sedbusk

Arrive on 30 January, course on 31 January Guests will stay at The Stone House Hotel at Sedbusk on Sunday and Monday nights, and enjoy a Wild about Wensleydale course on the Monday 30 January at the Humble Pie Kitchen – as part of a relaxing two-night break with time to explore the local area.

Please contact the hotel on 01969 667571 or via their website, stonehousehotel.co.uk

QUALITY

&

INTEGRITY

FINE ART & ANTIQUES SALE 11 DEC 2021 | STARTING AT 10AM

J E W E L L E R Y, WA T C H E S & S I LV E R S A L E 14 JAN 2022 | STARTING AT 10AM DEADLINE FOR CONSIGNMENT 3 DEC

FINE ART & ANTIQUES SALE 11 FEB 2022 | STARTING AT 10AM DEADLINE FOR CONSIGNMENT 7 JAN

FINE ART, ANTIQUES & JEWELLERY RIPON, NORTH YORKSHIRE

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RHS GARDEN HARLOW CARR

Crag Lane, Harrogate HG3 1QB 01423 565418 rhs.org.uk/gardens/harlow-carr/whats-on

Autumn-inspired Creative Glass

Night Photography at Glow

Day workshop, 27 November

Learn how to take stunning night photos in the unique and magical setting of ‘Glow night’, with the help of an award-winning professional photographer.

Use the garden as the basis for an autumninspired glass creation. Learn about layering confetti glass, creating texture and brushwork to make your own festive items, from tree ornaments to light savers.

RHS member £76, non-member £94.

Handmade Christmas in the Bath House Until 23 December Find that unique gift for your loved ones this season, with a range of art and craft items created

by Yorkshire designers, artists and makers.

Included with garden admission.

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Evening workshops, 2 and 16 December

RHS member £50, non-member £68.

Christmas Gifts, Baubles and Soaps Day workshop, 11 December Join textile artist Jo Lawson to learn skills including needle felting to make a variety of Christmas items such as baubles, soaps and Christmas gifts to take home.

RHS member £62, non-member £80.

Dust off your passport...

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 01423 324545 york@speartravels.net

HELMSLEY 01439 770456

helmsley@speartravels.net

40 High Street, Boroughbridge, YO51 9AW

9 Market Place, Helmsley, YO62 5BL

NORTHALLERTON 01609 779821

STOKESLEY 01642 710698

northallerton@speartravels.net

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

stokesley@speartravels.net 2 High Street, Stokesley, TS9 5DQ

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• CRANIOSACRAL THERAPY • PSYCHOTHERAPY • HYPNOTHERAPY • REFLEXOLOGY • COUNSELLING • TRANSFORMATION COACHING • MINDFULNESS • CHILD & TEEN THERAPY • EQUINE CRANIOSACRAL THERAPY 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, stress and anxiety, parent/child and family issues and chronic pain.

Visit www.tanfieldwellness.co.uk for further details.

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

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, N. Yorkshire DL10 7SN 01748 812039 www.a-biggersplash.co.uk abiggersplash2@aol.com 108 | WINTER 2021 | Dales Life

Twisted Aesthetics A warm and friendly welcome awaits you at Twisted Aesthetics.

Our aim is to provide safe and advanced non-surgical treatments with exceptional care.

HIFU Facelift Turn back the clock with advanced non-surgical face and body lifting and tightening. HIFU is a safe state of the art treatment with impressive results.

Skin Rejuvenation Intense pulsed light penetrates deep into the skin, stimulates collagen. Reduces fine lines and tightens pores.

Aqua Facials A deep cleansing and moisturising treatment for the skin. The end result is nourished, hydrated and plumped skin.

Hair Removal Say goodbye to unwanted hair with IPL (a light-based therapy) and diode. This reduces hair growth.

Microblading Microblading is a version of semipermanent make-up. Ultra-fine blades insert pigment into the skin leaving a very realistic hair stroke through the brow.

Semi-Permanent Eye Liner and Lip Enhancement.

All our facials and body treatments use the French skincare brand Matis

Twisted Aesthetics Hawes, Up Way House, Town Foot, Hawes DL8 3NL T 01969 667449 www.twistedah.com Dales Life | WINTER 2021 | 109

Hawes

Cowslip Retreat Ref: WA112

Your own cottage in God’s own country With over 500 beautiful holiday homes across Yorkshire your Great British holiday might be closer than you think... yorkshireholidaycottages.co.uk

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

Excellent rates paid.

Contact sue@daleslife.com for further details

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B AA.. . R | K I TCH E N | S H O P | TO UR S B R E W E R Y TOU RS AR E B ACK! IMMERSE YOURSELF IN THE WORLD OF BLACK SHEEP AND JOIN US AT OUR BREWERY HERE IN MASHAM, NORTH YORKSHIRE TO ENJOY A BEER EXPERIENCE THAT YOU’LL NEVER FORGET.

P

01765 680101

E

visitor.centre@blacksheep.co.uk

@blacksheepvc

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

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

Present for each child included in the admission price.

Open Sundays until dusk Admission Prices Adults £13.50, Child £11.50, Senior £12.50, Family (2+2) £48.00, Under 4s visiting Santa £4.00 Pre-booked tickets only, please telephone

01969 640638

Open Sundays until Christmas www.theforbiddencorner.co.uk Tupgill Park Estate, Coverham, Middleham, Leyburn, North Yorkshire DL8 4TJ Dales Life | WINTER 2021 |

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Dress and coat from Max Mara spring 2022 collections, maxmara.com

Gold earrings by Hannah Felicity Dunne, Pyramid Gallery, York, pyramidgallery.com

Nappa leather tote bag

by Massimo Dutti, massimodutti.com

Chanel No 5 Eau Première spray perfume, Barkers of Northallerton, barkers.co.uk

Pink Cheek to Chic Pop blusher, Fenwicks of York, fenwicks.co.uk

Tan leather bag by Staud matchesfashion.com

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Quilted leather block mule by Russell and Bromley, Harrogate, russellandbromley.co.uk

DIOR J’Adore Shimmering Body Gel, Dior counters nationwide

Turquoise silk maxi dress by Alberta Ferretti, albertaferretti.com

Hot Lips lipstick by Charlotte Tilbury, Fenwicks of York, fenwicks.co.uk

Matis Réponse Lift & Plump seven day skin treatment, Twisted, Hawes, 01969 667449

Skin Illusion foundation

by Clarins, Barkers of Northallerton, barkers.co.uk

Luxurious eye colour quad by Tom Ford, Harvey Nichols, Leeds, harveynichols.com

Vegan nail polish by Smith and Cult, SpaceNK, Harrogate, spacenk.com

Night-Time Glow body cream by Kiss The Moon, Richmond, kissthemoon.com

Handmade 9ct yellow gold etched band with diamonds, Pyramid Gallery, York, pyramidgallery.com

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Collect your copy from: Barkers, Northallerton Booths, Ripon Campbell's of Leyburn The Co-op, Masham The Black Sheep, Masham Dovetail Interiors, Bedale Fairhurst’s Farm Shop, Swinithwaite Mainsgill Farm Shop, Richmond Milners of Leyburn Ravensworth Nurseries, Richmond Ripon Walled Garden The Co-op, Richmond Tennants of Leyburn Yorkshire Hideways, Leyburn

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Premier Hearing A5 Feb21.qxp_Layout 1 10/02/2021 09:11 Page 1

Hearing problems? Maybe it’s earwax

EARWAX REMOVAL In your own home, or in our local centre Fully quali ed and accredited hearing care professionals are pleased to offer earwax removal appointments in our local centre near Loughborough or in the comfort of your own home—with all current Covid 19 safety measures in place

BLOCKED EARWAX CAN CAUSE • Trapped bacteria leading to infections • Temporary loss of hearing • Ear Pain • Social anxiety • Itchiness • Tinnitus

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CALL 0800 048 5688 TODAY

Premier Hearing Limited 35—37 High Street, Barrow upon Soar Leicestershire LE12 8PY 0800 048 5688 www.premierhearing.co.uk Philip@premierhearing.co.uk

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Dales Life | WINTER 2021 | 115

NORMAN F. BROWN CHARTERED SURVEYORS  ESTATE AGENTS  LETTINGS

Ellerton Lodge Cottage, Downholme

A well proportioned traditional semidetached cottage. Entrance porch, lounge, kitchen/dining room, 2 double bedrooms, bathroom/wc, good sized garden, garage, outside stores, parking, electric heating, part double glazing.

EER E50.

£850 PCM

CH NO AI N

CH NO AI N

Selling and letting property since 1967

Middlegate, Burtersett

A traditional terraced Dales cottage quietly situated close to Hawes. Lounge, kitchen/dining room, 2 bedrooms, shower room/wc, rear yard, outside store, oil fired central heating, UPVC double glazing, communal village parking nearby. EER 55.

£150,000 Leyburn Office

01748 822473

6 Bridge Street, Bedale

01677 422282

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

A detached traditional cottage within the heart of Swaledale. Entrance porch, lounge/dining room, kitchen, utility room, downstairs shower room/wc, 2 bedrooms, electric storage heating, double glazing. Contents available by separate negotiation. EER F27.

£215,000 Richmond Office

Richmond Office 14 Queens Rd, Richmond

Pretoria Cottage, Gunnerside

25 Market Place, Leyburn

01969 622194

Only £895 for a fully fitted electric door.

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

116 | WINTER 2021 | Dales Life

Garolla garage doors are strong and solidly built. They’re made to measure in our own UK factories.

The electric Garolla door rolls up vertically taking up only 8 inches inside your garage.

Our expert installers will fit your new door and take away the old one so there’s no mess.

Give us a call today and we’ll come and measure up completely free.

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CLEAR LEGAL ADVICE

We have been providing clear legal advice to clients locally, regionally and nationally for over 40 years.

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Darlington I Northallerton Telephone 01325 281111 I Telephone 01609 765765

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@EnquiriesWillis

ClarkWillisLaw

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On the market

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

STAR CROFT, SUTTON UNDER WHITESTONECLIFFE A stunning detached family house with annexe.

Guide Price Range: £600,000 - £625,000 Robin Jessop Ltd. 01969 622800 robinjessop.co.uk

DEVELOPMENT SITE, SOUTH OTTERINGTON Outline planning permission for two large dwellings in a prime village location.

Guide price: £550,000 Robin Jessop Ltd. 01677 425950 robinjessop.co.uk

THE SEASONS, DANBY WISKE

HYGGE HOUSE, THIRSK

A desirable three-bedroom bungalow set in 0.47 acres.

Offers In Excess of £495,000 Robin Jessop Ltd. 01677 425950 robinjessop.co.uk

A fully refurbished two bedroom cottage in a central town location.

Guide Price: £230,000 Robin Jessop Ltd. 01677 425950 robinjessop.co.uk

THE GREEN, DANBY WISKE A three bedroom cottage with private garden.

Guide Price: £200,000 Robin Jessop Ltd. 01969 622800 robinjessop.co.uk

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UNIT 1, LEYBURN Ground floor office premises with potential located just off Leyburn Market Place.

Guide Price: £85,000 Robin Jessop Ltd. 01969 622800 robinjessop.co.uk

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

DALES HOUSE BED & BREAKFAST, HAWES

THE ORCHARD, LEYBURN

Six bedroom B&B in a prominent Market Place position.

Guide Price Range: £700,000 - £750,000

Substantial detached house with two apartments and large gardens.

Offers In Excess of £850,000

MANOR HOUSE, PRESTON-UNDER-SCAR

ST. ANDREWS COTTAGE, CONSTABLE BURTON

Grade II Listed residence in a quiet village with excellent views.

Guide Price: £595,000

A delightful Grade II Listed cottage with large gardens.

Offers In Excess of £350,000

ORCHARD COTTAGE, CARLTON

CASTLE COTTAGE, MIDDLEHAM

Two bedroom detached cottage with large garden.

Offers In Excess of £325,000

A detached house with self-contained annexe and large gardens.

Bedale 01677 425950

robinjessop.co.uk

Offers In Excess of £325,000

01969 622800 Leyburn Dales Life | WINTER 2021 |

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visit daleslife.com

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Discover your next home today Dales Life | WINTER 2021 | 121

gets results “Thank you so much!

Our business wouldn’t be our business if it wasn’t for you!”

Ed and Lexi Staveley Yorkshire Woodland Pork

Find out how advertising with us can boost your business

sue@daleslife.com 01904 629295

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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

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

Hill Crest, Pickhill

A well presented three bedroomed end terrace home. Benefitting from off street parking, attractive and well maintained gardens, 2 reception rooms, modern kitchen and bathroom. EER D63.

£225,000 Bedale Office

Greenfield Cottage, Carthorpe

An attractive four bedroomed semidetached bungalow with a main bedroom suite over the first floor, open plan living to the ground floor and attractive gardens with far reaching views across open countryside in the distance. EER C75.

£395,000 Bedale Office 14 Queens Rd, Richmond

01748 822473

6 Bridge Street, Bedale

01677 422282

Robin Cottage, Thornton Steward

A pleasantly situated terraced cottage with open outlook. Lounge, kitchen/dining room, downstairs bathroom/wc, pantry cupboard, 3 bedrooms, small front garden, timber store, nearby communal parking, oil fired central heating, UPVC double glazing. EER E50.

£650PCM Richmond Office 25 Market Place, Leyburn

01969 622194

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

OUTSTANDING

BY CQC

Where there’s no age limit on fun north end, Bedale, north yorkshire dl8 1af Tel: 01677 423635 www.residential-homes.net 124 | WINTER 2021 | Dales Life

FRANKLYN CARE HOMES DEDICATED TO QUALITY CARE Our Residents enjoy savouring our restaurant experience with seasonal menus providing delicious meals.

All of our homes have daily activities, regular social events and an excellent reputation in the local community.

Choose a Forever Home with Franklyn Care.

HILLCREST

THE GATEHOUSE

KIRKWOOD

STOBARS HALL

Catterick Garrison

Harrogate

Ilkley

Kirkby Stephen

Arrange a visit and get more information at

www.thefranklyngroup.com Dales Life | WINTER 2021 | 125

to dine for

Great places to eat and stay in the beautiful Yorkshire Dales Swinton Cookery School, 126 | WINTER 2021 | Dales Life Masham

THE SADDLE ROOM Coverdale

THE BLACK BULL Middleham

Grand honest food cooked to perfection, all locally sourced and freshly prepared. Situated on the Tupgill Park Estate near Middleham in the heart of the Dales, The Saddle Room also has nine bed and breakfast units, seven cottages and a wedding venue that will seat 120 people.

Now under new ownership, The Black Bull is a welcoming country inn with comfortable B&B rooms overlooking Middleham’s charming marketplace.

It offers a delicious selection of pub classics and a wide choice of wines and local cask ales.

thesaddleroom.co.uk 01969 640596

theblackbullinn.co.uk 01969 624792

THE BLACK SWAN

SWINTON ESTATE Masham

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.

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.

blackswan-masham.co.uk 01765 689477

swintonestate.com 01765 680900

Fearby

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STONE HOUSE HOTEL

GRANTLEY HALL

This elegant country house hotel near Hawes now has a new look and an exciting new bar area. With 24 well-appointed guest bedrooms and an award-winning restaurant, it’s the perfect base for exploring the Yorkshire Dales. Open daily for light lunches and dinners. Menus change daily and include the freshest ingredients from the Dales and Yorkshire coast.

A world-class destination hotel for Yorkshire, Grantley Hall offers two stunning outdoor terraces to experience alfresco dining at its finest. Choose from the Norton Courtyard serving exquisite traditional British dishes made from the finest Yorkshire ingredients, or the EightyEight Terrace where you will enjoy a unique fusion of Far Eastern flavours and masterfully crafted innovative cocktails. The most wonderful outdoor dining experience awaits.

stonehousehotel.co.uk 01969 667571

grantleyhall.co.uk 01765 620070

THE SANDPIPER INN

TENNANTS GARDEN ROOMS

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 boutiquestyle en suite doubles for overnight guests.

The Garden Rooms Bistro offers exceptional food in a unique setting. The passionate kitchen brigade pride themselves on delivering beautifully crafted dishes using the best Yorkshire produce; each highly seasonal menu offers an affordable choice of classic and modern British food delivered with outstanding service.

sandpiperinn.co.uk 01969 622206

tennantsgardenrooms.com 01969 621146

Sedbusk

Leyburn

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Ripon

Leyburn

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THE BLACK SHEEP BREWERY VENNELL’S RESTAURANT

Masham

Vennell’s is entering its 17th year with a fabulous new look from ‘The Forge’ in Bedale. The food and service are unchanged – fresh, seasonal, award-winning cuisine by Jon and friendly service by Laura.

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 well-stocked Sheepy Shop. A ‘ewe-nique’ venue for corporate entertaining, product launches, parties and weddings!

vennellsrestaurant.co.uk 01765 689000

blacksheepbrewery.com 01765 680101

Masham

THE QUEEN’S HEAD THE WHITE BEAR

Finghall

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.

A superb four-star country inn with comfortable, modern accommodation, set in picturesque surroundings in a quiet village near Leyburn. The Queen’s Head restaurant and bar menus offer an extensive range of homemade cuisine, sourced from local ingredients and prepared to the highest of standards.

whitebearmasham.co.uk 01765 689319

queensfinghall.co.uk 01677 450259

Masham

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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 offices.

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 2021 | Dales Life

www.holmedesign.com