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Autumn 2009

DalesLife AUTUMN 2009

Yorkshire’s favourite free magazine

Turn To Jelly Perfect autumn preserves

Living On The Hedge A feast for Britain’s wildlife

Gone To Pot Beautiful bulbs to plant now

DalesLife

The Best Of Bettys RECIPES FROMYORKSHIRE’S FAVOURITE CAFÉ


Š Portland Conservatories. 2009 All rights reserved

Surprisingly affordable conservatories, orangeries and summerhouses

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Showroom: Belle Vue Offices, Market Place, Leyburn, North Yorkshire, DL8 5AW Visit our website: www.yorkshire-kitchens.co.uk Open: Monday to Friday 9am-5.30pm and Saturday 10am-1pm

www.portlandconservatories.co.uk www.portlandsummerhouses.co.uk Finance arranged by Portland Conservatories

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The

Editor’s Letter Dales Life Autumn issue The days are getting shorter and there is a definite nip in the air these mornings as summer slips quietly into autumn. Sometimes the end of the holidays and the prospect of winter can make this time of year seem a little melancholy, but there are plenty of features in this issue to raise your spirits. On a fine September or October day the Dales can look stunningly beautiful, and if you need any encouragement to get out and about then Debbie Allen’s spectacular images of Swaledale and Arkengarthdale will definitely do the trick. Turn to p.98 to enjoy her marvellous studies of the rich colours and subtle textures of autumn in Yorkshire. Cover: Harvest Mouse ©Alamy

Editor: Sue Gillman Deputy Editor: Brian Pike Production: Claudia Blake Advertising: Sue Gillman Art Director: Stef Suchomski Photo Editor: Kirsty Kennedy Fashion Editor: Chloe Smith Proprietor: Sue Gillman T: 01677 425217 M: 07970 739119 E: sue@daleslife.demon.co.uk The Assembly Rooms, 29 Market Place, Bedale DL8 1ED www.daleslife.com

Contributors: Chris Baines Christine Austin Brian Pike Ian Henry Claudia Blake John Cushnie Chloe Smith Laurie Campbell Jennie Routley Rosie Peace Frank Blackburn

For cooks now is the time to be making jams and jellies. This year why not gather your own fruit from the hedgerows? Jonny Beardsall picked up some great tips about making fruit jellies from Elspeth Biltoft of Rosebud Preserves. You can find her recipes and advice on p.79. And if you’re looking for some hearty autumnal wines, try Malbec — see p.24 for Christine Austin’s recommended buys. Our native animals and birds are making full use of the hedgerows too, so remember to leave enough fruit for them. On p.8 Chris Baines looks at who is eating what, and how we can help local wildlife by incorporating some fruiting shrubs into our own gardens. As usual there are lots more great articles and features, including a look into the exotic and colourful world of Chinese snuff bottles (p.55), Brian Pike’s reviews of the latest books (p.111) and Claudia Blake’s report on Samuel’s restaurant at Swinton Park (p.16). It all adds up to another great issue, and we hope you will enjoy it. We’ll be back soon, and with Christmas looming on the horizon we’ll have plenty of suggestions about how to make the very best of it. Until then — enjoy autumn!

Sue Gillman

Subscribe to Dales Life now 01677

425217 3


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Contents

Autumn 2009

30

79

8 On the cover 8 Living On The Hedge

Chris Baines looks at the colourful wild food that sustains our hungry wildlife.

30 The Best Of Bettys

42

The first recipe book by Bettys family introduces Leslie Wild, the creative talent working quietly behind the scenes for over 20 years.

42 Gone To Pot

Brighten up the dark days of winter with beautiful bulbs. John Cushnie, gardening writer and panellist on BBC Radio 4's Gardeners' Question Time explains how.

79 Turn To Jelly

Real men don’t make fruit jellies‌ or do they? Jonny Beardsall gets in touch with his feminine side. Continued>

5


Contents

98

16

Features 16 The Discerning Diner 90 Step Into Autumn

Claudia Blake visits Samuel’s Restaurant at Swinton Park Hotel.

Chloe Smith looks at the new season’s collections.

24 On The Grapevine

A stunning selection of images by dales photographer Debbie Allen.

Malbec is the new darling of the wine world, and makes just the right wine for autumn, says Christine Austin.

55 A Lot Of Bottle

Ian Henry discovers the exquisite craftsmanship of Chinese snuff bottles.

62 Country Diary

A comprehensive guide to events, antique sales and festivals. Compiled by Jennie Routley.

98 Autumn In The Dales 104 Books For Cooks

Keen to spice up your kitchen bookshelf? Brian Pike dips into some appetising offerings.

111 Bookmark

Brian Pike takes a critical look at what’s hot off the presses.

128 To Dine For

Great places to stay and eat in the Yorkshire dales.

62 To advertise in Dales Life contact Sue on 01677 425217 or 07970 739119 All rights reserved. Permission for reproduction must be sought from the publisher. Freelance contributions welcomed. The views and opinions expressed in Dales Life are not necessarily those of the publishers or their employees.

6


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Living on the Hedge 8

Chris Baines looks at the colourful wild food that sustains our hungry wildlife


Dormouse 9


THIS YEAR PROMISES TO BE A PRODUCTIVE ONE for wild fruit and I’m looking forward to enjoying their intense flavours in treats like sloe gin, blackberry crumble, bullace chutney and crab apple jelly. For me, wild fruits are a luxury. For much of our wildlife, though, this autumn’s crop will be critical for survival. Although some of our birds head south to enjoy a warmer winter in the Mediterranean or Africa, many are here the whole year round, and they need to build up their fat reserves by stuffing themselves with hedgerow fruits before the hard weather sets in. © Laurie Campbell

They face plenty of competition too, as millions more wild birds migrate here to escape the Arctic winter further north. With the first blasts of a November northeasterly the hedgerows are likely to be alive with crowds of fieldfares and redwings gorging themselves on plump hawthorn berries. Different wild fruits vary in their popularity with birds. Hawthorn berries are a universal favourite and they are just the right size for blackbirds and thrushes to swallow whole. Ivy berries seem to be preferred by wood pigeons. In winter, you might be fortunate to see a flock of waxwings - perhaps the most spectacular of our winter visitors - stripping every berry from their favoured food source, the rowan tree. Redwing

Rose hips are too big for most birds to swallow whole and so they tend to disappear bit by bit, as smaller birds tear them apart in search of the seeds. Greenfinches seem to be especially keen. Rose hips are also a favourite autumn food for one or two of our hedgerow mammals. If you are very lucky you may see a wood mouse nibbling away at the scarlet fruit. Dormice spend the majority of their time asleep, and fruits and nuts are the key to their successful hibernation. They are largely confined to southern England but there are a few colonies in the Lakes - and with the climate changing - there may well be scope for these delightful creatures to become established in the hazel woods of the Dales. X

10


Waxwing

11

Š Laurie Campbell


Hawthorn

12 Š Laurie Campbell


Š Laurie Campbell

Badger eating elderberries

Tougher berries such as hips and haws may survive well into the winter if the weather is mild and demand is modest. Holly is particularly tough, and generally seems to be the food of last resort, even in the hardest of autumns - which is just as well, since we would miss its contribution to our Christmas decorations! Softer fruits will generally ripen and fall if they remain uneaten, but even then they have a valuable role to play for some wild creatures. Over-ripe blackberries are an important source of sugary energy for autumn insects. There are few more colourful sights than peacock, red admiral and tortoiseshell butterflies fluttering from fruit to fruit and sucking up the sweet juices. These butterflies have to survive the whole winter without any further food or water. Wasps are also a common sight at this time of year, tunnelling their way through the soft, sweet flesh of over-ripe plums and pears. Although almost all of the wasps will die before the winter, the fruit juice is used to feed the grubs and mated queens that will form the basis of the following year’s colony. Crab apple trees rarely occur in large numbers, but where an individual is growing in an ancient hedge or a woodland glade, its fallen fruits attract a range of foraging creatures. Blackbirds and thrushes will peck away, as they do with the larger cultivated fruits in gardens. Badgers will snuffle their way through the grass, hoovering up the fruits, and even foxes and hedgehogs are known to eat them. X

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Most of the hedgerow harvest is edible for humans as well as wild creatures, but there are a few poisonous exceptions. White bryony is a member of the cucumber family and black bryony is a relative of the yam. Both are scrambling hedgerow vines that produce strings of orange berries in the autumn. They might look spectacular, but all parts of both plants are very poisonous. Yew is another poisonous native plant, traditionally sited in churchyards as a way of avoiding the risk to cattle. The seeds are poisonous but the fleshy fruit that surrounds each one is very sweet. It is clear to anyone who has watched blackbirds and thrushes feeding on them, that these birds are able to digest the fruit and let the poisonous Blackthorn seed pass through without any harmful effect. Indeed, it seems that the birds’ digestive juices help to prepare the discarded seeds for germination. Many of the colourful fruits and berries found in country hedgerows at this time of year can be successfully incorporated into a garden hedge. By planting hawthorn as the basis and then mixing in occasional holly, wild privet, dog rose, wayfaring tree, dogwood and other berrying species, it is easy to create a tapestry of autumn colour. If the hedge is to flower and fruit, though, it needs to be trimmed quite carefully. Clipping off the faded blossom will eliminate potential autumn fruits, so it is best to let the hedge grow loosely, and to rotate the pruning on a three or four year cycle. That way it should be possible to have some flowers and fruit on older shoots whilst trimmed sections are being rejuvenated. Finally, it is worth remembering that there are many decorative garden shrubs that can increase the natural food supply each autumn. Plant some pyracantha, berberis, cotoneaster or crab apple cultivars for the double benefit of colourful autumn fruits and grateful wildlife to entertain you, even on the coldest days. Life

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Š Amdega Ltd. 2009 All rights reserved

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The Discerning

Diner

Claudia Blake visits Samuel’s restaurant at Swinton Park, Masham 16


IF YOU WERE ENTERTAINING FOREIGN GUESTS with romantic notions about England and Englishness, then Swinton Park would be just the right kind of place to take them. With its rolling parkland, placid lakes, walled garden and ivy-clad turret it is the very epitome of a grand country house. Nowadays Swinton is a luxury hotel, with a cookery school and spa to boot. The centrepiece of the whole operation, though, and arguably the most impressive room in the property, is the lofty dining room that is home to Samuel’s restaurant. With its ornate gilded ceiling, huge windows, heavy drapes, tall vases of lilies and mellow parquet floor, it is impressive enough during the daytime; during the evening, by candlelight, it becomes grander and more magical still. There were three dinner menu options on offer when we visited, the ‘Market’ menu at £42 per head, the ‘Signature’ menu at £47.50 and the ‘Tasting’ menu at £58.50. We decided to go for the midrange ‘Signature’ menu, which included coffees and petit fours. There was an extensive wine list, with prices ranging from around £20 all the way up to £400. Sticking well within double figures we chose a pleasant bottle of tannin-rich and vanillatinged Amarone for a little upwards of £40. Everyone seems to be serving food on slates these days, and Samuel’s is no exception. We were each presented with a slate loaded with four colourful and very promising little canapés, the watermelon with balsamic vinegar being perhaps the most memorable.

Shortly afterwards a selection of four different kinds of bread and two varieties of butter arrived on a wooden board — a refreshing change from those restaurants where the waiter asks you to choose from a selection of breads, slaps one on your plate then disappears forever, leaving you wondering what the others were like. We were also regaled with a very toothsome complementary pre-starter consisting of a goats cheese mousse overlaid with a tangy tomato jelly and topped with pea shoots. Starters proper were, for me, foie gras, and for Piers, loin of rabbit. To be accurate, mine was entitled ‘Pan Fried Label Rouge Foie Gras, Hibiscus and Crispy Spiced Bread’. I gather that Label Rouge is some kind of quality accreditation. As for the hibiscus I’m not sure whether it was the amber-coloured jammy stuff on which the foie gras was perched, or something to do with the red blobs artistically disposed around the plate. Suffice it to say the presentation was immaculate and the flavours intense and nicely balanced.

by candlelight, it becomes grander and more magical still

Piers’ loin of rabbit came in the form of three compact roundels, the meat having been wrapped, together with a dab of black pudding, in Parma ham. Carefully arranged around them, a tracery of microscopic watercress leaves and other tiny vegetable items turned the whole plate into an elegant miniature artwork.

17


Desserts were preceded by another little amusebouche, a kind of thick berry jelly topped with elderflower foam. It’s the little extra touches like these that make you feel that your money has been well spent. Piers’ dessert choice was white chocolate cheesecake presented with plums in three forms. The cheesecake itself was neither here nor there, but the three interpretations of plum — plum ice cream, a lozenge-shaped plum jelly and, in particular, a tall glass of plum sorbet-cum-compote — were bursting with the heady tastes of late summer. My to-swoon-over dark chocolate marquise was silky, sensuous and brooding, and it was partnered by a fabulous cherry jelly and some intriguing rosemary ice cream. And I use the word ‘miniature’ advisedly. I don’t think I’ve seen such small starters for a long time. That’s not a criticism, mind you. As far as I’m concerned the ideal first course should pack a weighty punch flavour-wise, but not blunt your appetite for the rest of the meal. Our two starters certainly came up trumps as far as flavour was concerned — both were quite exquisite. All I’m saying is that if you’re a sumo wrestler looking to bulk up for your next fight then you might consider eating elsewhere. Our mains followed much the same pattern: modest quantities of sublimely tasty foodstuffs, cooked with split-second accuracy and presented with panache. My pan-seared tuna was a revelation — seldom have I eaten tuna so melting and light. It came with small cylinders of sweet potato, topped with nutty shards of foie gras. Piers’ venison — from Swinton’s own herd of deer — was, likewise, perfectly cooked, and served with, amongst other delights, crisp miniature beetroots and a Port wine reduction.

18

Out came the slates again at coffee time, this time laden with luscious petit fours. We took coffee in the marvellous powder blue and gold drawing room, with its deep squashy chairs and gilt framed family portraits. And our conclusions? Swinton Park is certainly one of the costlier dining options in the region, but if you want an evening of unstinted luxury then it makes a splendid choice. Not just memorable food, but professional, friendly service and a knock-your-socks-off stately home ambience. A timely reminder, too, that England really isn’t such a bad old place after all. For further information about Samuel’s or Swinton Park call 01765 680900 or visit www.swintonpark.com. Life


The George at Wath will re-open its doors on Thursday 10th September 2009, following an extensive refurbishment program. Our sumptuous menu consisting of fresh, Yorkshire seasonal produce will provide a mouth-watering choice of pub classics and FMWXVS WX]PI JSSH GSQTPIQIRXIH F] E [MHI GLSMGI SJ ½RI [MRIW many available by the glass and local cask ales. We look forward to welcoming you to The George, whether it’s for morning coffee, afternoon tea, lunch, dinner or just a well deserved drink MR JVSRX SJ XLI ½VI;I GER EPWS GEXIV JSV WTIGMEP SGGEWMSRW business meetings and events, just let us know your requirements and we will take care of the rest! Private Dining

Luxury Accommodation

Function Room

Beer Garden

THE GEORGE AT WATH MAIN STREET, WATH, RIPON, NORTH YORKSHIRE HG4 5EN T: 01765 641324 W: THEGEORGEATWATH.CO.UK E: RICHARD@THEGEORGEATWATH.CO.UK

THE WHITE BEAR HOTEL MASHAM, NORTHYORKSHIRE

The White Bear Hotel is a five star inn situated in the pretty, market town of Masham in the foothills of theYorkshire Dales. We have everything to make your visit to us perfect. You may wish to stay overnight or for a few days, dine with us, hold your meeting in purpose-built surroundings, celebrate an important day in your life, or just have a drink with some of the locals in the bar.

01765 689 319

thewhitebearhotel.co.uk 19


Looking for a pre-Christmas party or celebration? Contact reception for details of festive menus to suit any party size, party bookings welcome for lunchtime or evenings during December. We also have a private dining room seating up to 22 guests for that special occasion. Christmas Day Lunch with the family in a stunning setting! With a welcome glass of champagne and canapes the Christmas Day Lunch menu is £55.00 (reduced price for children under 12 years). Please contact reception for a full copy of the menu. The Orangery is open for lunch every day and evening serving a bistro style menu and the formal restaurant is open every evening serving an a la carte menu. Very popular Sunday Carvery every week with 2 courses for £11.50 per person. Booking is always advisable.

Christmas at

Simonstone Hall

Simonstone Hall, Simonstone, Hawes DL8 3LY Tel:01969 667255, email; enquiries@simonstonehall.com

www.simonstonehall.com

SLWINTON PARK UXURY CASTLE HOTEL AND

FINE

Samuel’s

DINING RESTAURANT

GROUSE WEEK

Starts Wednesday 2nd September every night until Saturday 5th September 4 course meal £35.00 with roasted young grouse as the main course



The new Autumn Menu starts 9th September see our web site for details We re-open for Sunday lunch on 13th September 7 Silver Street, Masham, HG4 4DX 01765 689000 WWW.VENNELLSRESTAURANT.CO.UK 20

T : 01765 680900 MASHAM, RIPON, hg4 4jh WWW.SWINTONPARK.COM


Stone House Hotel

Enjoy a beautiful drive through Wensleydale to the Stone House Hotel. We are open daily for Morning Coffee, Light Lunches, Afternoon Tea & Dinner

For reservations please call 01969 667571 Bookings for Christmas functions now being taken Sedbusk, Hawes, North Yorkshire DL8 3PT www.stonehousehotel.co.uk

Enjoy Roux Scholar Jonathan Harrison's unique cuisine in the traditional surroundings of The Sandpiper Inn. Modern British Food using only the finest local ingredients, beautifully prepared and presented. Fine wines, real ales and friendly service. Accommodation available.

Market Place, Leyburn, North Yorkshire Tel: 01969 622206 www.sandpiperinn.co.uk 21


Look out for our Christmas Menu!

Thornton Watlass Between Bedale and Masham www.buckwatlass.co.uk

01677 422461

ALTERNATE SUNDAY LUNCHTIME JAZZ SESSIONS

LARGE FUNCTION ROOM IDEAL FOR PARTIES

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Restaurant • Rooms • Weddings • Events

For the very best in fresh local food, breathtaking views and great service. A new look • A new menu • A new experience The Queens Head, Finghall, North Yorkshire Telephone 01677 450259 enquiries@queensfinghall.co.uk www.queensfinghall.co.uk 22


The

Countryman’s Inn H

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A warm welcome in traditional surroundings

Wedn esda Free w y and Thu rsday ith me al 24 ho urs in s booked G la s s advan of wi ce: orderi ne per perso n g f ro m our n Fixed P Bottle rice Menu o with e f house win e very a la car menu order. te We look forward to welcoming you to our beautiful newly refurbished restaurant. Whatever the season you are assured of a warm welcome. We serve a wide range of food, freshly prepared using locally-sourced produce.

Christmas menu will be available early September, and can also be viewed on the web site.

The Countryman’s Inn, Hunton, Near Bedale, North Yorkshire, DL8 1PY

T. 01677 450554 www.countrymansinn.co.uk

23


On the

Grapevine

Malbec makes just the right wine for autumn, says Christine Austin 24


ITS ORIGINS LIE IN SOUTH WEST FRANCE, but the dark, bramble-soaked flavours of the Malbec grape are at their best thousands of miles away in the shadow of South America’s magnificent Andes mountains. Malbec is the new darling of the wine world. Its soft, plush fruit provides complex flavours, with supple, rounded tannins that combine wonderfully with food. This is a wine for autumn evenings, to be swirled in a large glass, its deep, rich colours glinting in the firelight. It needs hearty food such as casseroles or a grilled steak to balance those rich tastes, but although it is deep and flavourful it doesn’t dominate the conversation. Malbec never set out to be popular. Nowadays it is a grape of marginal interest in South West France, where it is used to make the sturdy, rib-coating Cahors — a wine that takes years to soften. Even with modern winemaking techniques this Malbec wine (locally known as Côt) can be difficult and tannic. But over in Argentina something wonderful happens to this grape. In the far west of the country, tucked up against the Andes where the air is clear and the warm sunshine contains more ultraviolet light than our Northern Hemisphere vineyards receive, the grape skins ripen to a deep purple colour. Within the skins, the grape flavours become full and generous and tannins round them out and soften them. It is as if Malbec has had a personality transplant.

At Terrazas they have made the most of the mountain slopes. This dynamic winery has established vineyards at different heights to maximise the twin effects of temperature and ultraviolet light. Grapes grown lower down the slopes give deep plummy flavours, while those from higher altitudes develop cherry top-notes and a floral perfume. The result is a wine of complexity and balance. Terrazas 1069 Malbec 2006 has delicious rounded blackberry and plum fruit, with hints of liquorice and spice. The number 1069 refers to the altitude in metres of the main vineyard. Bon Coeur Fine Wines (01765 688200) has stocks of this wine at a bargain £6.50 per bottle, though you will need to buy it by the case.

Malbec is the new darling of the wine world…

Some of the best Malbecs come from the Uco Valley, a long ridge of land lying close to the mountains. With the snow-topped peaks in view and at an altitude of 1,500 metres, the warm daytime temperatures promote lush, ripe frui. At night, cold air flows down the slopes and settles around the vines. It is this daily warmth and nightly chill that create those fabulous flavours in the grapes.

25


For a more fruity, softer style of Malbec head to Great Northern Wine in Ripon (01765 606767). They offer a great selection of Malbecs, but Pascual Toso’s version (£7.49) is one of the most instantly appealing, with serious, rounded, midspicy flavours and a bucketful of damsons. Corks and Cases in Masham (01765 688810) also has the easy-to-drink Tesoro de los Andes (£6.29), with some Shiraz mixed in with the Malbec grapes. This adds a light sprinkle of spice to the plush, red fruit flavours ideally suited to a midweek pasta supper or perhaps the last barbecue of the season. Seven hundred miles north of the Uco Valley, Salta is another high altitude region that proves that Malbec can produce fantastic wines. Salta is stunningly beautiful, where the sunshine is clear and the air is thin. At the historic bodega of Michel Torino the gnarled old vines have been cultivated organically for years. This adds a brightness to the flavours, and Torino’s Cuma Organic Malbec has distinct plum and blackberry fruit with notes of rosemary and wild thyme. You can buy it for £7.99 from Campbells of Leyburn (01969 622169).

Complex and deeper, the Terrazas Reserva Malbec is produced by selected estates on those same mountain slopes. Lower yields and older vines give the wines an intensity and an extra layer of flavour that develops for several years after the harvest. The Harrogate Fine Wine Co. (01423 522270) has Reserva Malbec at £12.99. It is a real dinner party wine, with enough damson fruit to partner a rich game casserole. Also at the Harrogate Fine Wine Co. you can find the fabulous wines from Bodega y Viñedos O. Fournier. This startlingly modern winery is owned by José Manuel Ortega, who has adopted Spanish growing techniques for his vines. He planted Spain’s flagship grape variety, Tempranillo, to add character and style to his wines. His B Crux 2004 (£11.95) is a Tempranillo Malbec blend, and has powerful structured fruit with layers of cocoa and figs. Rounded, but with personality and charm, this is a serious Saturday night wine.

26

While you are in Campbells you should try the wonderful wines from Masi, an Italian producer who has set up in Argentina and who is making distinctly different wines. The Passo Doble 2007 (£10.99) is a Malbec wine, with the addition of the Italian grape Corvina giving a streak of cherry fruit amongst the plums. Move up to Corbec 2004 (£19.99) for a wine to drink when the winds are howling outside and there is a roaring fire in the grate. Concentrated and distinctly Italian in style, with layers of bitter chocolate amongst the figgy fruit, this is Argentina’s Amarone. Finally it’s worth mentioning that Marks & Spencer has a terrific Vinalta Malbec 2008 (£5.49) from French couple Hervé and Diane Joyaux, who make wines in a serious but open-hearted fruity style. It‘s a great low-cost introduction to the joys of Malbec, and one that is sure to make you keen to explore further. Life


Campbell’s is dedicated to it’s on going commitment to offer all its major brands at extremely competitive prices. Plus we offer a range of exceptional high quality products from, mouth-watering meat from the butchery, freshly baked bread from the bakery and locally sourced cheese from the deli. Why not visit our butchery and see of the products we have developed in house such as: Chilli beef rib eye steak

Indian mystery pork steak

Garlic chicken

Caribbean chicken

Minted lamb chop kebab

Lemon and coriander chicken

Garlic and herb mini pork roast As well as these and our unbeatable range of locally sourced produce, Campbell’s also has probably the best selection of wines and spirits in the region that includes more than 1000 different wines and 150 malt whiskies.

Campbell’s combining the everyday shopping trip with a truly delicious experience. Promotion Campbell’s of Leyburn is offering all customers the chance to sample some of these exciting products created by our butcher. When you spend £50 or more we will give you a voucher worth £5 to spend in our butchery department. Offer ends 30th September 2009. Why not make a real meal of it and choose from our range of fresh vegetables delivered on a daily basis and a fine bottle of wine from our extensive selection. To claim your free £5 voucher to spend in our butchery department please complete the following information. Name........................................................................................................................................... Our new web site and on line shop, with a e host of fine foods and win is to be launched in late September. To preview the site visit n.co.uk www.campbellsofleybur for ster regi can You ! now information and news by e. completing the form in stor Please ask for details.

Address....................................................................................................................................... ...................................................................................................................................................... Email ............................................................................................................................................

Commercial Square, Leyburn Tel/Fax: 01969 622169

www.campbellsofleyburn.co.uk

your family run fine wine and food emporium


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Please call for further information or to book an appointment. Please book early to save disappointment.


The best of Bettys

This first recipe book by a member of the Bettys family introduces Leslie Wild, the creative talent working quietly behind the scenes for over 20 years. 30


Beetroot Soup

Ingredients Serves 6

My childhood memories of beetroot are of bitter, vinegary pickled chunks served up at school dinners. Since I’ve grown up, I have discovered that there are many other wonderful ways to use this colourful and nutritious root vegetable. Method 1. Heat the oil in a heavy-based saucepan and add the onion and garlic.Allow to soften but not colour.

1 tablespoon sunflower oil 1 small onion, finely chopped 1 garlic clove, crushed 500g fresh beetroots, peeled and chopped 1 carrot, finely sliced

2.Add the beetroots, carrot, celery, tomato, rice and a little salt and pepper, and cover with the stock. Bring to the boil and simmer gently until the vegetables are tender – approximately 10 - 15 minutes.

1 small stick of celery, finely sliced

3.Allow to cool slightly, then purée using either an electric hand blender, liquidiser or food processor.

1 tablespoon basmati rice

4.To serve, reheat gently and adjust the seasoning.Top each portion with a swirl of soured cream and a sprinkling of parsley.

1 tomato, skinned and chopped salt & freshly ground black pepper 1.2 litres vegetable stock or vegetable bouillon soured cream fresh parsley, chopped

BEETROOTS Beetroots contain more sucrose than any other vegetable.They are also a rich source of antioxidants – helpful in the fight against cancer.


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Fig Salad

Ingredients Per person

This is the simplest and most scrumptious of salads. It is essential to use really ripe fruit – once picked, an unripe fig will never ripen.Test the fruit by squeezing it gently – it should yield but not disintegrate. Fig trees are quite hardy and will produce vast quantities of fruit if grown against a south-facing garden wall – even in Yorkshire.Arrange the salad on a large platter if serving as a main course.Alternatively, serve on individual plates as a starter.

2 ripe figs handful of rocket leaves 2 slices of Parma ham 2 or 3 slices of buffalo mozzarella cheese, torn lemon zest, freshly grated freshly ground black pepper

Method

freshly squeezed lemon juice

1. Lightly wipe each fig with a clean damp cloth, then cut a cross in the top of each one. Gently squeeze the bases so that the tops open out, exposing the flesh of the fruit. Spread the rocket leaves on a serving plate and arrange the figs on top.

extra virgin olive oil

2. Lay the slices of Parma ham in between the figs, together with the mozzarella. Scatter the lemon zest over the top, season with black pepper, then drizzle with a little freshly squeezed lemon juice and extra virgin olive oil. Serve with crusty bread.

FIGS Ripe figs have delicate rose-coloured flesh and a sweet musky flavour. Rich in calcium, potassium, phosphorus and iron, they have one of the highest combined mineral counts of any cultivated fruit and are also a valuable source of dietary fibre.

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Lamb Shanks in Red Wine with Flageolet Beans

Ingredients

From the earliest of civilisations, beans have been dried to preserve them for use through the winter months.This is a hearty cold-weather dish which combines tender flageolet beans with succulent lamb braised in red wine.

salt & freshly ground black pepper

If you don’t have flageolet beans in your cupboard, haricot beans will do just as well. Dried beans should be soaked overnight before cooking. However, if you are short of time, cover them with a generous quantity of water, bring to the boil and leave to cool in the water for 40 minutes before continuing to cook according to the packet instructions. Drain well before proceeding with the recipe.Always add salt to the beans at the end of the cooking time rather than at the beginning – adding it earlier will make them harden.Tinned beans are a perfectly acceptable alternative. Method 1. Season the lamb shanks with salt and freshly ground black pepper. Pour several tablespoons of olive oil into a large, heavybased frying pan. Place over a moderate heat, add the seasoned lamb and brown on all sides. Set aside. 2. Pour a little more olive oil into a heavy-based sauteuse pan or casserole and place over a moderate heat.Add the onions and garlic and cook for about 5 minutes until softened, stirring well.Add the red wine and boil for approximately 1 minute, then add the stock and soft brown sugar.

Serves 4 4 small lamb shanks, 375 - 400g each

extra virgin olive oil 2 medium onions, sliced 4 garlic cloves, peeled and left whole 500ml red wine 1 litre lamb stock or bouillon 2 tablespoons soft light-brown sugar 2 sprigs of fresh thyme 2 sprigs of fresh rosemary 2 bay leaves 500g precooked flageolet beans (or 2 x 400g tins, drained) For the beurre manié 30g soft butter 15g plain white flour


Lamb Shanks in Red Wine with Flageolet Beans

3. Next add the browned lamb shanks, followed by the thyme, rosemary and bay leaves. Bring to a simmer, cover with a lid and continue to cook gently for approximately 1½ - 2 hours, until the lamb is tender and coming away from the bone.Take care not to let it boil rapidly as this will toughen the meat. 4. Prepare the beurre manié by blending the butter and flour together in a small bowl. Set aside until required. 5.When the lamb is beautifully tender, remove the shanks from the pan and keep warm. Strain the cooking liquid into a clean pan, discarding the onions, garlic and herbs. Bring the liquid to the boil and reduce by two thirds. Stir in the prepared beurre manié and continue to cook for a further 5 minutes – this should thicken the liquid to a good coating consistency. Check the seasoning and adjust if necessary. Finally, add the flageolet beans and cook for a further minute. 6. Lay the lamb shanks in a deep serving dish, then add the sauce and beans. Serve with Buttery Mashed Potato (see recipe below).

Ingredients

Buttery Mashed Potato

Serves 4

125ml milk

This recipe will produce mash with a soft, creamy texture – if you prefer it a little stiffer, cut down the quantity of milk. Use a floury potato such as ‘Golden Wonder’ or an all purpose variety, for example ‘Desirée’.To make delicious celeriac mash, substitute half the potatoes with diced celeriac.

55g butter

Method

a scraping of freshly grated nutmeg

1. Place the potatoes in a large, heavy-based saucepan, cover with cold water, add a little salt and bring to the boil over a moderate heat.Allow to simmer for 15 - 20 minutes, until tender when pierced with a small knife.

675g floury potatoes, peeled salt & freshly ground black pepper

2.When cooked, pour off the hot water and break up the potatoes with a masher.Add the black pepper, milk, butter and nutmeg and continue to mash until smooth.

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Chocolate Crème Brûlée This rather indulgent variation of crème brûlée is my son’s favourite dessert.The cream is enriched with plain dark chocolate, then finished in the traditional way with a crisp layer of caramelised sugar. The key to success lies in the quality of the ingredients.The chocolate should have a cocoa-solid content of over 60%, and the cream should be double cream with a fat content of at least 40%. For a thin, crisp layer of caramelised sugar, use a cook’s blowtorch.This will give the most professional result as it does not overheat the cream underneath. If you don’t possess one, increase the depth of the sugar sprinkled on the top and place under a grill on its highest setting. Start this dish a day before you wish to serve it.You could use the leftover egg whites to make a Pavlova. Egg whites also keep well in the freezer for a couple of months. Method 1. Preheat the oven to 160ºC (gas mark 2½). Put the cream and chocolate pieces together in a medium-sized heavy-based saucepan and place over a low heat. Stir well until all the chocolate has melted. Now bring the mixture to just below boiling point and immediately remove from the heat.Allow to cool slightly. 2. In a large mixing bowl, lightly beat the egg yolks with a whisk. Gradually pour the chocolate and cream mixture into the yolks, whisking continuously until completely incorporated. Pass through a large sieve to remove any lumps.

Ingredients Makes approximately 8 individual or 1 large brûlée 175g best-quality plain dark chocolate, grated or chopped into small pieces 500ml double cream 4 egg yolks caster sugar to caramelise the top


Chocolate Crème Brûlée 3. Ladle the chocolate cream into one large or several individual dishes. Place them in a large roasting tin, then pour in sufficient boiling water to come halfway up the sides of the dishes. Bake in the preheated oven for approximately 10 - 15 minutes, until a thin skin forms on the top (a large dish will take longer). Remove from the oven, allow to cool and refrigerate overnight.

COCOA Columbus is credited with bringing cocoa from South America to Europe, probably on his fourth voyage in 1502. The Aztecs roasted and ground the seeds of the cocoa pod and made them into a drink which was said to have aphrodisiac properties. For several centuries Europeans consumed chocolate almost exclusively as a beverage until a technique was developed to dry and grind the beans, then heat them to melt the cocoa butter and form a paste.This was then allowed to solidify into lozenges, and chocolate as we know it was invented.These cocoa pods were grown by my father-inlaw in his glasshouse in Harrogate.

4.A couple of hours before you wish to serve the brûlées, make the caramelised sugar topping. Do not refrigerate afterwards – the moisture in the fridge will dissolve the caramel. If using a grill, turn it to its highest setting. Stand the dishes on a large sheet of greaseproof paper, then sprinkle the tops of the brûlées evenly with caster sugar. Collect the excess on the paper for re-use and wipe the rims of the dishes.To help dissolve the sugar, lightly mist the surface of the sugar with a little water, using a plant sprayer. Either melt the sugar using a cook’s blowtorch, or grill the brûlées as close as possible to the heat until the sugar melts and caramelises. Allow to cool completely before serving. Life

These recipes are taken from Lesley Wild’s book ‘AYear of Family Recipes’ available in hardback for £25, from Bettys Cookery School, the six Bettys Café Tea Rooms in Harrogate,York, Ilkley and Northallerton, or via www.bettysbypost.com

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Gone to Pot Now is the time to think about brightening up the dark days of winter with some containers full of beautiful bulbs. John Cushnie, gardening writer and panellist on BBC Radio 4’s Gardeners’ Question Time, explains how. 42


Crocus and Snowdrops

43


Cyclamen

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Despite all the talk of climate change we could still be heading for a long, cold and miserable winter. An array of vibrant, cheerful blooms will do wonders in raising your spirits at the darkest time of the year - so why not start planning your display right now? THE SECRET OF SUCCESS is to choose tough, hardy bulbs that - come hail, snow, frost or rain - will flower in winter and early spring. If you are short of outdoor space then planting them in containers may be your only option, but it is also a sensible strategy for those of us with bigger gardens too. Containers can be placed close to the house where they are easily visible, to make a welcoming show right outside your front door. Containers The type of container you use is very much a matter of personal choice. You can select from wood, wicker, plastic, earthenware, slate, natural stone, ceramic or metal. Mangers, half barrels, hanging baskets and pots can all make impressive displays.

For dwarf bulbs the container does not need be deep, although it is a good idea to use pots that are more than 25 cm in depth to allow the bulbs to be planted in layers. To prevent bulbs rotting in waterlogged compost, remember to check that the drainage holes aren’t blocked.

Compost It is a waste of time and money to use expensive potting compost. Bulbs require little or no feeding prior to flowering, and will probably be removed once the show is over. I use a mixture of bulb fibre and sterilized soil. The compost is free-draining, and the soil provides some weight to stop the containers blowing over during windy weather.

Crocuses

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As a general rule bulbs are planted at a depth two-and-a-half times the height of the bulb. So a small crocus bulb should be planted at a shallower depth than a tulip, hyacinth or daffodil. If you can stagger the flowering times the container will provide colour from late autumn, when cyclamen are in bloom, until late spring, when some of the tulips and hyacinths are at their best. Try filling deep containers with bulbs at different levels. Plant daffodils in the base, sitting on 5-7 cm of compost, followed by layers of other bulbs separated by 5 cm layers of the same compost. The shoots will push up to the surface and you can aim either for a constant display over a considerable period, or a big blast of colour with everything flowering at once.

What to plant

Hyacinth

If you keep the compost 5 cm below the rim of the container it will make watering easier and allow you to use decorative mulches such as pine cones, glass beads or coloured gravel.

Planting Mixing different species of bulb in the same pot has several advantages. It can extend the flowering period, and it allows you to achieve a variety of colours along with different flower and leaf forms. Just take care not to include species with large leaves that would smother smaller neighbours such as Scilla.

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Snowdrops, properly called Galanthus, are probably our best-loved winter bulbs. There are lots of varieties, including some with double flowers (Galanthus nivalis ‘Flore Pleno’) and the delicately scented Galanthus ‘S Arnott’. Snowdrops are early flowerers often making a show by the middle of January. Results can sometimes be disappointing if you purchase packets of bulbs in the autumn. They are ideally planted ‘in the green’, immediately after flowering, when they still have their green leaves. Cyclamens, such as the late-autumn-flowering Cyclamen hederifolium and the winter-flowering Cyclamen coum, produce their exquisite tiny, pink flowers before or at the same time as the beautifully marked and marbled heart-shaped leaves. Both hail from warmer climes but are hardy in the UK; buy some extras to plant under deciduous trees where they will thrive in the leaf-mould.


Grape Hyacinths

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Winter aconites

Anemone blanda, also known as the windflower, originated in the Eastern Mediterranean. Available in a wide range of colours including blue, white, pink and magenta. In early spring, its large, gold-centred, daisy-like flowers will reach 4-7 cm above the compost, alongside its dark green and deeply-lobed foliage. Crocuses are always reliable and heartily deserve a recommendation. They produce bold splashes of white, yellow, blue or purple spring colour, with thin leaves that quickly yellow and disappear after flowering. In a container they can be planted close together to create a carpet of colour. Grape hyacinths belong to the genus Muscari, named in recognition of their musk-like scent. The narrow, strap-shaped leaves don’t interfere with the 10-20 cm tall spikes of tightly packed, small blue flowers. After you have enjoyed them

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in a container, plant them in the garden, where they will thrive pretty much anywhere without much need of assistance. Hyacinths are quite large bulbs and need to be planted 10-15 cm deep. Bright or dark green strap-like leaves surround the tall, dense spikes of highly fragrant white, yellow, pink, red, blue or purple flowers. They tend to look unsightly after flowering has finished but can be lifted and introduced into a less prominent part of the garden where the leaves will yellow and die down. Winter aconites (Eranthis) are true harbingers of spring, and another ‘must have’ plant if you’re in search of winter cheer. The 5-10 cm high, cup-shaped, bright yellow flowers appear as early as January, slightly in advance of the main bulk of their leaves. They are happy to grow in shade, which makes them particularly useful for north-facing positions. Life


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Beautiful and unusual horticulturally themed items for the garden, home or that exclusive gift. From Handmade Danish Wellies to Horse Chestnut Sculptures, from Freshly Caught Fairy Folk to Copper Labels and Terracotta Cane Tops, from Teapots to Topiary Scissors, Bell Cloches to Bronze Snails, and Leather Boot Bags to Lanterns the list goes on and on. We source exclusive items, and collect them together for you to choose that special purchase - and it goes without saying that they can be beautifully gift wrapped too. You can see our goods at the Teapottery on Leyburn Business Park (DL8 5QA) or visit our website at:

www.vflora.com or request a mail order brochure from

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The Paint Effect Kitchens Re-born Why worry about the inconvenience and expense of replacing your old kitchen? We can totally transform it by hand - painting your existing units in a range of paint effects and colours. Whether you have dark oak, old pine or even standard melamine units, you could have a beautiful new kitchen for the fraction of the cost of a replacement.

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THE FRENCH HOUSE Antiquités Françaises

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A Lot of Bottle Ian Henry discovers the exquisite craftsmanship of Chinese snuff bottles

X 55


Nephrite snuff bottle. Estimate £200-£300

NOW THAT SMOKING has been banned from public places, nicotine addicts are keen to find alternatives, and the age-old habit of snuff taking is currently experiencing a minor revival. The practice of inhaling powdered tobacco was invented by the American Indians. Columbus brought snuff back to Europe, and snuff taking eventually spread to all levels of society. Nowhere though, did the habit prove more popular than in Qing Dynasty China (1644 to 1911). Smoking tobacco was illegal during this period, but snuff was considered to be a remedy for a wide range of illnesses, and by the 19th century its use had become well nigh universal. In the West, snuff was carried in boxes, but the Chinese kept it in small, tightly sealed bottles. Initially these were rather plain, but they soon developed into extraordinary miniature artworks. Whilst the best examples command substantial sums of money, it is still possible to start a modest collection with as little as £50.

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Adam Schoon, a senior valuer for Tennants Auctioneers in Leyburn and a regular contributor to the BBC’s Antiques Roadshow, has recently been researching a splendid collection of nearly 70 snuff bottles amassed by a German collector. Items from this collection will be sold separately and in small groups at Tennants’ November Catalogue Sale. Adam is clearly very enthusiastic about snuff bottles, and it’s easy to see why. “The variety of shapes, colours and textures is limitless,” he says. “You find snuff bottles made out of pretty much every substance imaginable: porcelain, glass, ivory, wood, metal, amber, jade, quartz and any number of other minerals. They’re wonderfully tactile objects, too - it’s virtually impossible to keep your hands off them!” He picks out a few of his favourites, starting with a gorgeous blue-green, spade-shaped bottle carved from solid turquoise (above). Like most snuff bottles it has a tiny, delicate, ivory spatula fixed inside the stopper. This would have been

Solid turquoise snuff bottle. Estimate £500-£700


used to transfer the snuff to a small silver tray; unlike Westerners, the Chinese did not inhale their snuff directly from their hands. Dating from between 1780 and 1850, the bottle has an auction estimate of £500 to £700. Equally elegant, but with a considerably lower estimate of £200 to £300, is a bottle in the form of a lotus bloom (facing page), probably made between 1820 and 1850. It is carved in white, semitranslucent nephrite or ‘mutton-fat jade’, the petals simply but stylishly delineated, and it has a vibrant orange coral stopper.

Porcelain snuff bottle in the form of a squirrel. Estimate £120-£150

Birds and animals frequently feature as design elements in snuff bottles, and the collection Adam is cataloguing includes two tall, cylindrical porcelain bottles featuring painted camels (right). Made in the nineteenth century, but paying homage to a distinctly earlier style, they have soft blue and russet underglazes (cobalt and copper respectively) and depict laden camels against a backdrop of pagodas and pines. The two bottles aren’t a pair, despite their similarities, but they will probably be sold together as a single lot for an expected £250 to £300.

Snuff bottles can also be found in a wide variety of novelty shapes. Birds are a popular theme, but I was particularly drawn to an eccentric and charmingly bug-eyed porcelain squirrel gorging himself on fruit (below left). The bottle has a smart lapis lazuli blue stopper, and dates from the late 1800s. At auction it will probably make between £120 and £150. For much the same price you could have all twelve animals of the Chinese zodiac on a bulbous ‘overlay glass’ bottle from the 1880s (overleaf). The animals, including an exuberant dragon, are modelled in fiery red glass on a ground of semiopaque white. Their raised forms, along with the chunky, rounded globe of the bottle itself, make for another eminently tactile piece. X

Porcelain snuff bottle (one of a pair). Estimate £250-£300

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For sheer virtuosity of technique, though, it is the ‘inside painted’ glass bottles that take the breath away and often make big money in the auction rooms. ‘Inside painting’ is a technique that originated in the early 1800s and reached its peak a century later, shortly before the Chinese Revolution put an end to the golden age of snuff bottle manufacture. It involves the artist skillfully painting a scene - in reverse - on the inner surface of the bottle, using a microscopic bamboo brush inserted through its mouth. This is a lengthy and laborious task, but the end-results are truly amazing. The example that Adam showed me (above right) has a poem (in Chinese characters, of course) on one side and a tiny picnic scene, complete with lake, towering crags and gnarled pines, on the other. Its auction estimate is £150 to £250. Ivory snuff bottle. Estimate £200-£300

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For a different, but equally impressive display of technical skill, we end by looking at a small, intricately worked and beautifully patinated ivory bottle from the 1880s (left). Like much of Chinese traditional art it is crammed with auspicious symbols, including a deer, a crane and a pine, all of which signify long life. Even the stopper features a miniature, sinuous dragon curling round the central finial. The guide price? Somewhere between £200 and £300.

If snuff bottles don’t hit the spot for you, I saw plenty of other intriguing items lined up for the Tennants’ November Catalogue Sale. They included a 1930s wall clock modelled as a steam train emerging from a tunnel (£400 to £600), and an ornate but very useful three-part, silver Victorian photograph frame by William Comyns (£300 to £500). My eye was also caught by what initially appeared to be a giant teapot, but turned out to be a massive eighteenth century creamware punch pot, probably made in Leeds (£300 to £400). Definitely something to make a big impact at your next party - and in the meantime you could probably store at least three dozen little snuff bottles in it. Life

Full details of forthcoming sales at Tennants, including November’s Catalogue Sale, can be found at www.tennants. co.uk. Tennants can also be contacted on 01969 623780.

‘Overlay glass’ snuff bottle. Estimate £120-£150 ‘Inside painted’ glass snuff bottle. Estimate £150-£250


The

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Rattan Repairs

Our Specialists will be out and about this month. Your item could be in London, New York or even Hong Kong next month. At Bonhams we place items where they’ll attract the best prices and with Salerooms across the UK, Europe and around the world we have quite a few to choose from. Our Specialists, will be out and about around the County this month offering free verbal auction valuations, in the privacy of your own home, on Jewellery, Silver, Ceramics, Pictures, Works of Art, Clocks and Furniture. Illustrated: Franck Muller, a fine 18 carat white gold and diamond automatic calendar chronograph wristwatch. Consigned in the North and sold in a recent London Fine Watch Sale for £7,680.

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For further information or to make an appointment please contact Alison Hayes on 0113 234 5755 or email: alison.hayes@bonhams.com www.bonhams.com

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Wedding ceremonies and receptions

Private parties, dinners and lunches

Educational days for schools

Gardens, vineyard and maze

Free admission to Tea Room, Deli and Gift Shop

Open Tuesday – Sunday, 4th April – 1st November 2009, 10am – 5pm Open on the following Mondays: Bank Holidays, 27th July – 31st August and 26th October

Nr Leyburn, NorthYorkshire DL8 4ET T: 01969 623981 E: info@boltoncastle.co.uk W: www.boltoncastle.co.uk

Autumn

at RHS Garden Harlow Carr G

Enjoy the Autumn Colours at one of Yorkshire’s most inspiring gardens G

Bring the family and enjoy a seasonal event focusing on Autumn produce G

Treat yourself in the fabulous Bettys Café Tea Room with views of the garden

G Get advice in the plant centre and extensive shop

Bring a Friend

for Free

this Autumn Why not treat a friend to a FREE visit and come to one of our seasonal events Here’s what’s going on:

Autumn Plant Fair 13th Sept Mushroom Magic 4th Oct A Taste of Autumn 24th Oct - 1st Nov A full week of activities including tastings, cookery demonstrations, walks, displays and advice on getting the most from our seasonal fruit and vegetables including the Apple Festival 24th & 25th Oct, Grow Your Own 30th Oct and Pumpkin Day 31st Oct

RHS Garden Harlow Carr Crag Lane, Harrogate HG3 1QB T: 01423 565418 www.rhs.org.uk/harlowcarr

This offer allows entry for two adults for the price of one full paying adult during the months of Sept-Oct ‘09. Bring this advert with you. Not valid with any other offer. Photocopies not accepted. 60

DL09

Celebrate


Autumn

Plant FAIR

Newby Hall & Gardens

SUNDAY 6TH SEPT 2009 10.00am-4.00pm

RIPON, NORTH YORKSHIRE

Get expert advice from the growers at this hugely popular plant show with autumn plants for sale, specialist growers and nurseries and garden miscellany. CONTACT Information Hotline: 0845 4504068 www.newbyhall.com Newby Hall & Gardens, Ripon North Yorkshire, HG4 5AE

EVENT ADMISSION

(Includes entry to Gardens & Children’s Adventure Garden): Adult £8.00 OAP £7.00 Child £6.00 Under 4’s Free

£1.00 OFF ENTRY PRICE Present this voucher and save an extra £1.00 off entry price. ONE VOUCHER PER PERSON. VALID 6.9.09 ONLY (AUTUMN PLANT FAIR)

CELEBRATING 700 YEARS OF HISTORY IN 2009

Ripley Castle

A fascinating place to visit

700 year-old castle steeped in history G Beautiful Gardens, Lakes & Deer Park G Children’s Play Trail G Tea Rooms G Wonderful Shops G Ample Free Parking G

Enthralling for all ages. Ripley Castle, Harrogate, North Yorkshire HG3 3AY tel: 01423 770152 e.mail: enquiries@ripleycastle.co.uk

www.ripleycastle.co.uk 61


Country Diary compiled by Jennie Routley

Events Harlow Carr, Harrogate For further information telephone: 01423 724680 www.rhs.org.uk/harlowcarr

13 September 10am - 4pm

Autumn Plant Fair An ever-popular opportunity to choose some uplifting autumn colour for your garden, with demonstrations to inspire you with fresh ideas.

29 September - 8 December Tuesdays 10am - 12 noon Flower Arranging Courses - Beginners and Intermediate. Develop a flexible and creative approach with a variety of plant materials selected through the study of colour, form and texture.

4 October

10am - 4pm

Mushroom Magic Displays, tastings, advice and identification, with games and activities for all the family on this fun day out.

4 October

10.20am | 12 noon | 2pm

Fungus Forays Forays led by members of the Mid Yorkshire Fungus Group to discover fresh fungi and edible mushrooms. Places must be booked in advance – open to adults only. This is a bookable ticket event, please telephone or view the website for further details. 62

9 October

10am - 4pm Vegetables for Winter and Spring Join local expert and broadcaster, Joe Maiden, for vegetable growing ideas that include unusual specimens – ideal for the smaller garden. This is a bookable ticket event, please telephone or view the website for further details.

24 October - 1 November 10am - 4pm A Taste of Autumn! A full week of family activities, including: tastings, cookery demonstrations, walks, displays and advice on everything you need to know about enjoying seasonal fruit and vegetables! Full programme available in September.

24 25 October

10am - 4pm Apple Festival Lots of apple-related crafts and activities for children, with over 200 varieties of apples and pears on display. Plus advice on growing apple trees, tastings and identification in conjunction with the Northern Fruit Group.

30 October

10am - 4pm Grow your own In keeping with the harvest theme, there will be cookery demonstrations and lots of interesting advice on what to do with your own garden harvest.

31 October

10am - 4pm Pumpkin Day Enter a carved pumpkin in our competition. All entrants will receive a packet of pumpkin seeds with instructions on how to grow your own. All the pumpkins will be put on display and illuminated by candlelight.


RHS Harlow Carr

Country Diary 63


Events Bolton Castle, Near Leyburn For further information telephone: 01969 623981 email: tom@boltoncastle.co.uk www.boltoncastle.co.uk

Swinton Park, Near Masham Swinton Park offers a full programme of themed lunches and weekends, cookery school courses, talks and entertainment. For further information telephone: 01765 680900 or email: reservations@swintonpark.com www.swintonpark.com

20 September 11am - 4pm Alfresco Parkland Food Festival Follow a culinary trail and enjoy tasting dishes served at alfresco kitchens en-route, with ingredients such as venison, smoked trout and heather blossom sourced from the Swinton Estate. Guided tours will be given through the woodland with local wild food expert Chris Bax, and in the walled garden with garden designer, Susan Cunliffe-Lister. Bolton Castle

4

5

September

Medieval Weekend See Medieval life recreated as the castle is occupied by a group of medieval living historians. The whole family will be able to join in with activities such as making herb pomanders, calligraphy and candle dipping.

26 September Stage Premiere of ‘To Freedom’s Cause’ This dramatic new play sheds light on the courage, determination and zest for life of England’s only Martyr Suffragette. Following the London success of her play about the prison reformer Elizabeth Fry, which premiered at Bolton Castle in 2005, Kate Willoughby has found fresh inspiration in Emily Wilding Davison - a Suffragette with strong links to the North. ‘To Freedom’s Cause’ focuses on the dramatic events that led to Emily losing her life at the 1913 Epsom Derby in support of the ‘Votes For Women’ campaign. Comedy and drama intertwine to create a moving tribute to the Suffragette movement. 64

The Deerhouse will be home to the real ale bar, with an extended area for demonstrations on apple juicing, cider making, cheese and butter making and blind wine tasting. At the end of the trail there will be family activities including face painting, pony rides, bouncy castle, and falconry displays. The Gourmet Food Marquee will showcase a selection of local food producers. Entry : Adults £10 (includes a two-course tasting meal or afternoon tea). Children (4 – 12yrs) £5 (includes a one-course meal voucher). 3yrs and under FREE.

20 September Tree Dressing Competition Swinton Park is inviting entries to its first Tree Dressing competition to coincide with the Alfresco Parkland Food Festival. Artists are invited to register with the hotel if they would like to take part. Those taking part will be able to view the exhibition as part of the alfresco event on the Sunday, with free entry for two. For registration forms and enquiries, please contact Claire Jarmain on 01765 680947 or email: claire@swintonpark.com


Swinton Park

Country Diary 65


Events Dales Countryside Museum

Kiplin Hall, Richmond For further information telephone: 01748 818178 email: info@kiplinhall.co.uk www.kiplinhall.co.uk

23 October

7.30pm Wedding Belles Join the History Wardrobe to discover two very different Victorian brides preparing for their big day. A Friends of Kiplin Hall event. Adults ÂŁ13, Friends/Volunteers ÂŁ11, includes refreshments. Booking essential.

The museum is open every day between 10am and 5pm For all events see """ #      ! or telephone:  or email hawes@yorkshiredales.org.uk

1     

Friends of the Museum will be spinning and rugmaking in the museum reception.

3         Red Squirrel Conservation Talk.

6 - 27           An exhibition of recent work by the Textile Pool.

11   Friends of the museum will be dressed up in the Victorian Kitchen looking at preserving techniques.

13              !   Learn how to manipulate your images. Bring your own camera and computer cable. ÂŁ12. Booking essential. 66

Kiplin Hall

27 October 11am - 4pm

Halloween Happenings at the Haunted Hall Spooky activities for families; dress up and drop in any time – no booking required! £3.50 per person, adult or child.

29 30 October

6pm and 8pm

Torchlight Ghost Tours Learn about Kiplin Hall’s ghostly inhabitants! Adults £8, Children £5 (8-16 years and not TOO sensitive!) Includes refreshments. A maximum 25 per tour, booking is essential. Bring a torch!


Newby Hall, Ripon For further information telephone: 01423 322 583 www.newbyhall.com

2 June - 27 September Newby Hall Sculpture Park The ninth annual exhibition of over 50 contemporary sculptures by well-known and up-and-coming new talent. All the work is for sale and displayed in a magnificent woodland setting. Open daily 11am – 5pm, closed Mondays. The range of exhibits selected by owner/curator Lucinda Compton is wide, with styles varying from figurative to highly abstract, innovatively using contemporary metals, wire, glass, ceramics and plastics as well as the more traditional stone, wood and bronze. Each sculpture has been placed in a carefully considered and meaningful relationship with the other featured works within the woodland and gardens.

6 September 10am - 4pm

Autumn Plant Fair Get expert advice from specialist growers and nurseries at this hugely popular plant show with autumn plants and garden miscellany for sale. Adults £8, OAPs £7, Children £6

18 19 20 September

9am - 5.30pm Darlington Dog Show Join over 10,000 dogs at this three day championship dog show organised by the Darlington Dog Show Society. Friday: Hound, Terrier and Utility Group. Saturday: Working and Pastoral Group. Sunday: Gundog, Toy Groups and Best in Show. £10 charge per car.

‘Circle’ by Marzia Colonna - Newby Hall 67


Events Dressed in Harrogate - Live 2 Montpellier Mews, Harrogate, HG1 2TQ For further information telephone: 01423 567099 www.be-dressed.co.uk

1 October You won’t want to miss the launch of these exciting new collections! Fashion shows at 11.30am, 1pm, 2.30pm all sponsored by Joseph Ribkoff. Join us at Dressed for drinks and the opportunity to try on the clothes. Gifts for all purchasing customers. There is no charge for the daytime shows. A further show at 7.30pm is £15 per ticket in support of Macmillan Cancer Support. Dressed will be open until 10pm. Tickets will be limited so please book early to avoid disappointment.

Dressed in Harrogate - Live! 68

Northern Art Show, Harrogate The Harrogate International Centre For further information telephone: 01823 323363 email: info@northernartshow.com www.northernartshow.com

13 14 15 November Spring 2008 saw the arrival of a totally new art platform in the North of England – The Northern Art Show. This stylish event was the first of its kind in Harrogate – bringing together some of the most exciting and affordable contemporary art in the country. The return of the show in the autumn of 2009 will once again provide a forum for forward-looking galleries, brought together by a dynamic and supportive team with 25 years of experience both in Harrogate and in the arts. The Northern Art Show will be held at the Harrogate International Centre (HIC), in the centre of the town. The HIC has world-class amenities in a central location close to ample parking. With art starting from as little as £100, there will be something for everyone, from the new collector to the connoisseur. An unmissable event for anyone who loves art.

“Brace of Grouse” by Ian Greensitt, bronze. From Fifiefofum Gallery.


Northern Art Show - “Off to Sea, Newlyn Fishing Fleet” by Joan Gillcrest. Oil on card. 7 x 5 inches. From Wren Gallery. 69


Antiques & Fine Art Sales... Tennants Auction Centre The Auction Centre, Leyburn, North Yorkshire. For further information please telephone: 01969 623780 email: max.sobolevskij@tennants-ltd.co.uk www.tennants.co.uk

5

September Antique & Home Furnishing Sale including Beswick & Border Fine Art - 9.30am

12 September Antique & Home Furnishing Sale including Vintage Costume, Textiles, Teddy Bears & Samplers - 9.30am

19 September Antique & Home Furnishing Sale - 9.30am

23 September Autumn Book Sale - 12 noon

26 September Antique & Home Furnishing Sale - 9.30am

The Harrogate Antique and Fine Art Fair The Harrogate International Centre (Hall M) Raising Money for Acorn For further information telephone: Susan Rose 01823 323363 email: info@harrogateantiquefair.com www.harrogateantiquefair.com

2 - 6 October Opening Times: Friday 2nd - 2pm - 9pm Saturday 3rd - 11am - 6pm, Sunday 4th - 11am - 6pm, Monday 5th - 11am - 8pm, Tuesday 6th - 11am - 5pm Now in its ninth year, the Harrogate Antique and Fine Art Fair is firmly established as an event of major importance in the world of antiques. Visitors will be able to view a fabulous array of antiques and fine art and enjoy superb food at the excellent restaurant and seafood bar. Northern dealers include the early oak specialist Elaine Phillips from Harrogate, Walker Galleries who will be showing a range of nineteenth century art including Yorkshire artists, and Graham Saville from Hebden Bridge with early English caricatures. Back again this year are Howards Jewellers from Stratford on Avon; Mary Cooke with fine silver; Garret and Hurst of Sussex, who specialise in nineteenth century sculptures; Maurice Dear will be bringing early British watercolours and Willow Gallery return with their nineteenth and early twentieth century English and European oil paintings. The social highlight of the fair will be a gala champagne reception in aid of the Acorn Trust. This will be held on Friday 2 October from 6.30pm to 9.00pm.

Hermes Silk Scarves (Vintage Costume, Textiles, Samplers and Teddy Bears Sale 12 September) 70

The Harrogate Antique and Fine Art Fair displays an astonishing variety of some of the finest pieces to suit every taste, don’t miss it. Admission £7.50 including catalogue.


‘On the Wharfe, near Beamsley, Yorkshire’, oil painting on canvas, size 18” x 14” by William Mellor.

Country Diary 71


Ripley Castle

Ripley Castle For further information telephone: 01423 770152 www.ripleycastle.co.uk

10 - 20 September “People, Places & Faces” – Outdoor Photographic Exhibition Sir Thomas and Lady Ingilby are hosting an exciting Outdoor Photographic Exhibition as part of Ripley Castle’s 700th anniversary celebrations. The exhibition is being presented by Javan Liam, currently regarded as one of the UK’s top professional photographers. All photographs on display will be for sale with proceeds going to the PPR Foundation, which funds brain tumour research. Normal garden admission prices apply. Please check the website for opening times. 72

25 October Chris Ceaser Photography Course A one-day course aimed at beginners. The workshop covers camera set up, focus and composition techniques in the castle grounds, creative shooting using aperture priority in the walled garden, and an exclusive opportunity to photograph within Ripley Castle. Morning coffee and lunch are included. For further information telephone 01423 770152.

15 November Wedding Fair A one day event to be held in the beautiful rooms of the castle. Entry is £1 (donation to charity). Lots of exhibitors will be on hand to give you ideas for your special day. For further information telephone: 01423 770152.


ER READER F F O

2 F OR 1 Y ENTR

Dales

Countryside Museum

A unique labyrinth of tunnels, chambers, follies and surprises created in a four-acre walled garden in the heart of the Yorkshire Dales.

Fascinating museum telling the story of the people and landscape of the Yorkshire Dales, past and present Free for children Open daily 10am-5pm except Christmas

Opening times for 2009 Open everyday from 1st April - 31st October then Sundays until Christmas Monday - Saturday 12 noon until 6pm Sundays and bank holidays 10am - 6pm

Station Yard, Hawes, North Yorkshire DL8 3NT 01969 666210 hawes@yorkshiredales.org.uk www.yorkshiredales.org.uk/dales_countryside_museum National Park and Tourist Information Centre

Holiday accommodation now available..

www.theforbiddencorner.co.uk Admission is by pre-booked tickets only To reserve your ticket please telephone 01969 640638 We look forward to seeing you 74

Bring a copy of this advert to redeem your offer


Firework Spooktacular! Saturday 31st October 2009 at Lightwater Valley Theme Park, Ripon. Spooktacular firework display set to music, eerie magic shows and strange nocturnal happenings in the fairground. Frightwater Valley will be the place to be seen this Halloween. All day Theme Park (normal prices apply) and our Firework Spooktacular is FREE. After 1:00pm, Theme Park and fireworks for only ÂŁ8.95pp. After 4:00pm, Firework Spooktacular for only ÂŁ5.95pp. Prices above apply only when pre-booked. Firework display begins at 5:30pm.

www.lightwatervalley.co.uk The most fun you can have in a day. Lightwater Valley, North Stainley, Ripon, North Yorkshire HG4 3HT. Tel: 0871 720 0011* *Calls are charged at 10 pence per minute from a BT landline, calls from other networks and mobiles will be considerably more.

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A ONE-DAY ART FAIR ADVENTURE WITH ARTIST RICHARD SLEE SATURDAY 5 SEPTEMBER 2009 12NOON–5.00PM CENTRE SQUARE, MIDDLESBROUGH ALL WELCOME | ADMISSION FREE

ORNAMENT IS CRIME?

Be part of a unique event. Enjoy an afternoon out with family and friends, with opportunities to see and buy all kinds of art, meet artists, take part in children’s and family activities, browse, relax, eat & drink. www.visitmima.com | 01642 726 720

Swinton Park Sunday 20th September Culinary trail with Alfresco Kitchens, tasting dishes, Artisan crafts and guided walks. Gourmet food marquee and cookery demonstration, real ales, bouncy castle, pony afternoon tea. £10 entry (includes 2 course tasting meal) Children £5 (3yrs and under no charge) Masham, Ripon, North Yorkshire, HG4 4JH www.swintonpark.com 01765 680900 76


The Northern Art Show Contemporary and Modern Art

The Harrogate International Centre

T: 01823 323363 E: info@northernartshow.com W: www.northernartshow.com

Detail of ‘Psychic Heart’ by Anthony Frost.

13th to 15th November 2009


BATHROOMS DIRECT

C a s t I r o n Tu b s A free-standing cast iron bath can be the crowning glory of any traditional or contemporary bathroom, adding authentic period luxury. Historically, customers have had a wide range of charming free-standing designs to choose from; something we think should still be true today. Therefore, we can offer a number of models supplied in a grey primer finish, allowing the exterior to be painted to suit your particular decor.

QUALITY • STYLE • SERVICE 78

The Industrial Estate, Leeming Bar, North Yorkshire T.01677 425788

also at

Bedale Bathrooms 38 Market Place, Bedale DL8 1EQ (next to the King's Head) T.01677 422117 www.bathrooms-direct.net


Turn to Jelly Real men don’t make fruit jellies... or do they? Jonny Beardsall gets in touch with his feminine side...

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Rowan berries

80


THE ENTICING autumn fruits that I pillage from the hedgerows I usually cover in cream and scoff from a bowl. Turning them into jam, jelly or chutney is a ritual that has so far passed me by - and one that has always seemed, well, a bit girly. But not any more. After a certain initial resistance, it was only a matter of time before I turned into... ‘Jelly Man’!

Elspeth Biltoft

Laden with heaped baskets of freshly picked rowans and crab apples I am in the kitchen at Rosebud Preserves in Healey, North Yorkshire, where Elspeth Biltoft, shows me how to store up summer sunshine in jars. This where she and twelve staff - two of them men - make 2,000 jars per day, from a list of 54 wholesome products that range from mint jellies to exotic Malay pickles. Elspeth is generous with trade secrets. “Although it isn’t hitting my sales, there’s been a return to austerity, and more people are collecting food for free,” she says. “Making preserves at home feels right... and it ought to appeal to men as well as women.” X

Rowan jelly Makes 22 jars

INGREDIENTS

METHOD

6 lb rowan berries

Strain the fruit pulp overnight, retaining the juice.

2¼ lb bramley apples

Measure the juice back into a pan, heat the mixture, then add sugar, stirring until it has dissolved.

5 fl.oz fresh lemon juice 6 pints water golden granulated sugar: 12 oz of sugar per pint of strained juice

Turn up heat until boiling, then after five minutes begin testing with the refractometer at one minute intervals until it reads 67. Remove from the heat, pour into jugs, then into very warm jars. Seal the lids. 81


Traditionally, the first preserve of the year is marmalade, made in February from Seville oranges. Elspeth’s seasonal gathering then switches to early summer soft fruits in June - strawberries, gooseberries, blackcurrants, redcurrants and raspberries. In September it’s rowans, blackberries and elderberries, after which it’s on to crab apples in October. Elspeth skims everyone from Jamie Oliver to Delia Smith, and is always buying books on preserving and adapting what she finds. “It’s all about trends. Sweet onion marmalade was a new concept. Who would have thought... a marmalade made with onions?” Under her direction, I tip a bucket of rowans, still on their stalks, a pile of chopped Bramley apples and some lemon juice into a hefty 20 pint saucepan of water and turn up the gas. “Get it up to a rolling boil,” she says. After five minutes, she turns down the flame and allows the bubbling concoction to simmer.

82


After we have given the cooked fruit pulp a few prods with a plastic paddle to check that it has softened, we pick up the pan together. With a heave, we pour the mush through a metre-square cotton cloth placed in a large colander inside another pan. It is left to strain and drip through overnight. “Don’t attempt to squeeze it in any way, or the jelly will be cloudy,” warns my tutor. “And don’t bother with a proper jelly bag. A cheap table cloth is just as effective.”

Crab apple jelly

Twenty-four hours later, I add golden granulated sugar to the orangepink syrup, which gives a delicious flavour of molasses. “I use 12 oz of sugar to every pint of liquid,” says Elspeth. “Your granny may have used 1 lb of sugar to 1 lb of fruit, but this is unacceptable now. My customers don’t want overly sweet products any more, they want to be able to taste the fruit.”

8 pints water

Turning up the heat, I continue to stir the pinkish mixture until the sugar dissolves, then we increase the heat still further for a really fast rolling boil. This is when you must concentrate. “You can cock-it-up here,” she warns. “If you overcook jelly you get inverted sugars forming and it can crystallize.”

Strain fruit pulp overnight and heat the juice as per rowan jelly recipe.

Jelly sets in less than 15 minutes. This is where your mum or the WI would tell you to do a saucer test, which is about running a dribble of the glowing liquid onto a saucer at five minute intervals and seeing if it wrinkles when you push a finger through it. X

Makes 21 jars INGREDIENTS 10 lb crab apples

golden granulated sugar: 12 oz of sugar per pint of strained juice METHOD

Add the sugar and bring to a fast boil until refractometer reads 62. Remove from heat, pour into jugs, then into very warm jars. Seal the lids. 83


84


But Elspeth is no Luddite. She shakes her head and tells me to fork out £40 on a refractometer. “Its an optical device that accurately measures the sugar content and takes the guesswork away when it comes to setting times. I couldn’t make jelly, jam or chutney without one. Believe me, just buy one.”

Elderberry & crab apple jelly with blackberries & damsons Makes 24 jars INGREDIENTS

I smear the instrument with gloop and squint at the reading. At the third attempt it reads 67, so the rich dribble of steaming jelly can be poured with confidence into two waiting jugs. Jam jars, each of them almost too hot to handle, are lifted from an oven and placed in a line while they are filled to the brims and sealed with twist-top lids.

4½ lb elderberries 1½ lb crab apples 1½ lb damsons 1½ lb blackberries

With a label carefully applied, a sense of well-being and accomplishment sweeps over me. It doesn’t feel so girly after all, and I can’t wait to be labelling my own jars - ‘Rowan Jelly September 2009’ and storing them under a bed or in a dark place.

2 tsp whole cloves 2 tsp whole allspice berries small piece of root ginger

But I won’t need to hide away this red lusciousness for long. “Although it is about preserving lovely things to enjoy in the winter months, you can eat jelly and jam the next day, and chutney in a fortnight,” says Elspeth. And she suggests that I make small amounts of different types, not dozens of jars of the same one. You know, jelly-making is strangely gripping... and with rowans almost past their best I can hardly wait to get picking! Life

½ stick of cinnamon 6 pints water golden granulated sugar: 12 oz of sugar per pint of strained juice METHOD Strain fruit pulp overnight and heat mixture as per rowan jelly recipe. Add the sugar and bring to a fast boil until refractometer reads 65.

Recipes kindly provided by Rosebud Preserves, Rosebud Farm, Healey, Masham. For further information call 01765 689174 or visit www.rosebudpreserves.co.uk.

Remove from heat, pour into jugs and remove the foam from the surface with a slotted spoon. Pour into very warm jars and seal the lids.

Refractometers can be bought from www.indexinstruments.com. 85


A taste of Yorkshire at

Bolton Castle Tea Room Now managed by Liz Fairburn of Food For Thought Delicious sandwiches, light lunches and afternoon tea. All produce is homemade and locally sourced. Why not visit our new deli within the tea room, products include locally smoked duck, salmon, chicken, cheeses, oils, jellies and preserves.

Bolton Castle, Near Leyburn, North Yorkshire,

T. 01969 623981

FOOD FOR THOUGHT

If you like chocolate you’ll love The Little Chocolate Shop in Leyburn LIZ FAIRBURN T: 01677 460262 M: 07840 721052 E: lizfairburn@hotmail.co.uk www.meals2remember.co.uk WEDDINGS DINNER PARTIES FAMILY CELEBRATION MEALS

86

Come and see delicious chocolates being hand made in the heart of the Yorkshire Dales

Our shop and visitors centre are open from 9.00 till 5.00 Mon to Fri and 10.00 till 4.00 Sat Tel: 01969 625288 Free admission


CWC Malings Ltd •Fine Food •Professional Staff •All Occasions

Unit 7d, Easton Way, Catterick, North Yorkshire DL9 4GA Telephone 01748 831100 • 07961 975077 Email: cwc00@tiscali.co.uk 87


Make

a

statement

Stunning new autumn/winter collection by Matthew Williamson now in stock

joseph M 12 Grange Road, Darlington Tel: 01325 489821 www.josephm.com josephm1@btconnect.com

Bridie Hartnett E

xquisite

designer clothing and shoes

L

ingerie

Ltd.

mulberry • armani • malene birger • moschino

14 Grange Road, Darlington, Co Durham DL1 5NG T: 01325 481975 www.chestnutclothing.co.uk 88

35 MARKET PLACE, BEDALE TEL: 01677 427727


UP

DOWN

STAIRS

STAIRS New for Autumn Now Open Upstairs 7 For All Mankind Paige Premium Hudson FDJ NYDJ New collections from Joseph Ribkoff Set Lola Rose Dryberg Kern Coccinelle handbags Contemporary by Marc O’Polo Penny Black Sandwich Save The Queen Fenn Wright Manson Classics by Repeat Brax Oui Moments Apanage

7 Westgate Ripon HG4 2AT 01765 605160


Style file t’s never too early to shop for the new season. Upstairs Downstairs in Ripon has a fabulous selection of the latest pieces. For further details of the collections featured here please telephone 01765 605160.

I 90


91


Style file

92


ich metallics and earthy tones in geometric designs are the key trends for the coming season. Glamour is paramount, with sleek lines and silhouettes. These beautiful pieces are from Matthew Williamson’s Autumn 09 collection. Available from Joseph M, 12 Grange Road, Darlington, tel 01325 489821.

R

93


OF LEYBURN

Milners Department Store is an established family business offering a personal service. FANTASIE TRIUMPH LEPEL FREYA LEJABY ELLE MACPHERSON

Buy online from www.victoriaslingerie.co.uk

 /PNO :[YLL[, 3L`I\YU TLS: 01  

Welcome to Millie Moo

For Ladies Great Plains • Jensen Women N.Y.D.J. Jeans • Intown • Viz-a-Viz • Brandtex • Signature • Poppy • Oscar B • Jack Murphy Junge Coats • Costex Nightwear For Gents Hattric Jeans • Dock of the Bay • Gabicci • Wolsey • Jack Murphy • Bar Harbour Opening times 9.00am to 5.10pm Monday to Friday. 9.00am-4.30pmWednesday 9.00am to 4.00pm Saturday

6 Market Place, Leyburn DL8 5BJ T: 01969 622208 E: sales@milnersofleyburn.co.uk W: www.milnersofleyburn.co.uk 94

We have a beautiful range of... • children’s furniture • hand finished wooden letters, furniture and stylish living accessories for your home • furniture made to order • official charlie bear stockist and official greengate stockist 15 High Street, Leyburn DL8 5AQ t: 01969 624953 m: 07795 633459

www.millie-moo.co.uk


dressed . IN HARROGATE

COLLECTIONS INCLUDE Joseph Ribkoff Avent Garde Ispirato Alberto Makali Ruth Tarvydas Vollers Corsets Cocu Corsets Rainbow Shoes (dyed to match your outfit) and fascinators also made to order.

FEATURED OUTFIT BY

2 Montpellier Mews, Harrogate. HG1 2TQ 01423 567099 www.be-dressed.co.uk


New showroom now open in Darlington 310 North Road, Darlington

OF LEYBURN

Milners Department Store is an established family business offering a personal service.

A wide range of carpets, curtains, window dressings and soft furnishings for the home. Free interior design advice and home selection service.

Tel: 01325 487847 Made to Measure

New for 2009

Sliding Wardrobes

Sliding room dividers now available

Bedside Tables Dressing Tables Custom Made Interiors Designer Mirrors

Murphy Wall Beds - Space Saving Solutions. All sizes from Single to Kingsize

Taylor Made Wardrobes Hunters Building, Bowesfield Lane, Stockton on Tees Tel: 01642 679086 www.taylormadewardrobes.co.uk

Opening times 9.00am to 5.10pm Monday to Friday. 9.00am-4.30pmWednesday 9.00am to 4.00pm Saturday

The timeless classical beauty of solid hardwood floors C Direct from our sawmill C Every floor produced individually to

6 Market Place, Leyburn DL8 5BJ T: 01969 622208 E: sales@milnersofleyburn.co.uk W: www.milnersofleyburn.co.uk

a consistent profile and assured quality C Extensive range – from rustic oak to

exotic walnut C Matching skirtings & mouldings

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

96


Sanderson & Co Interior decorating suppliers A wide range of wallpapers, traditional and modern, including: Crowson Shand Kidd Linda Barker Graham & Brown Over 100 wallpaper books in stock with next day delivery Paints by Crown and Dulux Farrow & Ball also available Paint colours mixed while you wait High Street, Leyburn Tel: 01969 623143

PINE JUNCTION W H E R E S T Y L E , Q UA L I T Y AND SERVICE COME TOGETHER Reclaimed and handmade country pine furniture and home accessories available at our showroom in the village centre. The Stone Barn, West Tanfield Tel: 01677 470461 www.pinejunction.co.uk pinejunction@hotmail.co.uk Proprietors: Rose Overton and Robert Watson

Open 7 days a week Mon-Sat 11-4, Sunday 12-3

97


autumn in the dales

98


Of all the seasons, autumn is perhaps the most photogenic — and nowhere is this more true than in the Yorkshire Dales. Debbie Allen has been passionate about photography since an early age, and Swaledale and Arkengarthdale are the places that have especially captured her imagination. For the last five years she has been showing her stunning images of the local landscape at her Scenicview Gallery in Reeth. All Debbie’s pictures are shot on a 35 mm digital camera, but she never uses digital manipulation to alter her photographs. Instead she relies on meticulous technique and a thorough understanding of her subject matter. Being in the right place at the right time is a crucial element in her success. “I love the rich colours of autumn, the oranges and reds, and the way the low light brings out the texture of the barns, and makes the dry stone walls cast long shadows,” she says. “In summer the light is flat, and it can be hazy. Or, worse still, windy; I use long exposures, so the slightest hint of wind is a problem for me. But a clear, still, bright day in autumn is absolutely perfect.”

‘Looking Up’ Classic October foliage in Ivelet Wood, Swaledale 99


100


‘Patchwork’ Low sunlight picks out the intricate pattern of stone walls enclosing fields between Reeth and Healaugh

‘Woodland Floor’ An elegant fungus amidst the beech leaves in Ivelet Wood, Swaledale

101


‘Sheep in Barn Door’ A Swaledale tup lamb soaks up the September sunshine near Muker

102

You can see more of Debbie’s work — available as top quality prints on archival art paper, or as blank greetings cards — at Scenicview Gallery, Silver Street, Reeth, open from 10am to 5pm daily. For further information visit www.scenicview.co.uk or call 01748 884931. Life


WHY CHOOSE US? 

Thoughtful service



Friendly team



Technical expertise



Consultation that will guarantee to meet your needs

10 THIRSK ROAD NORTHALLERTON T 01609 771 477 ACTIVE LIFE HEALTH CLUB SCOTCH CORNER T 01748 850 101


Books for Cooks

Why not spice up your kitchen bookshelf? Brian Pike dips into some appetising offerings.

Rick Stein’s Far Eastern Odyssey Rick Stein

The TV series that this volume accompanies takes a meandering and leisurely approach, exploring the cultural background to Far Eastern cuisine as much as the food itself. The book, however, is more tightly focused. Instead of padding it out with twaddle about his travels, as lazier chefs might have done, seafood maestro Stein concentrates on the recipes themselves. There are 150 of them, and they are set out clearly and concisely, with plenty of luscious photographs to fire the imagination. The cuisines featured are those of Cambodia, Vietnam, Thailand, Malaysia, Sri Lanka and Bangladesh, and where local ingredients aren’t easily available in the UK, Stein has adapted the dishes or suggested alternatives. Even so, you’ll probably need to visit an Asian grocer or shop online to source some of the more obscure items. Worth it for a special occasion, though, judging by the look of dishes like Malaysian fish curry with tomato and okra, or Sri Lankan crab omlette with curried coconut gravy. BBC Books, hardback, £25

Feed Me Now! Bill Granger The Aussies are renowned for their blunt, down-to-earth approach to life, and this latest book from self-taught Sydney restaurateur and TV chef Bill Granger is unlikely to change that impression. It’s a collection of straightforward, undemanding recipes intended mainly for practical, everyday cooking — with just enough touches of finesse to lift them a notch or two above the commonplace. Chapters include ‘Family Fare’ (cheesy pasta; miso fish with spring onions and sesame seeds; Japanese fried chicken), ‘On a Shoestring’ (spaghetti with anchovies and turnip tops; slowcooked lamb shoulder with white beans; braised pork with pineapple salad) and ‘Friends Over’ (baked meatballs with tomato and tamarind sauce; glazed pork skewers and mango chutney; baked salmon with minted peas). Other topics include breakfasts, quick lunches, food to freeze and desserts. It’s nicely laid out and illustrated, and you get a lot of book for your money. Would suit novice and less confident cooks looking to up their game. Quadrille, hardback, £20 104


Love Your Leftovers What with the recession, growing concern over environmental issues, and the fact that nowadays many of us only get our domestic refuse collected once a fortnight, the time certainly seems right for a book that encourages us to make good use of surplus food rather than just binning it. To be strictly accurate, a fair proportion of these 50 recipes don’t actually use leftovers as such — not in the usual sense of the remains of your meal anyway — focusing instead on what to do with odds and ends in the fridge, stale bread, cold meat, overripe bananas and the like. The aim, perhaps not surprisingly, isn’t haute cuisine but good, solid everyday fare. If you thought the last word in cooking with leftovers was bubble and squeak, this slim volume will certainly expand your horizons, and very possibly save you a bob or two into the bargain. CICO Books, hardback, £9.99

The Hummingbird Bakery Cookbook Tarek Malouf Since 2004, The Hummingbird Bakery has been supplying sweet-toothed Londoners with American-style baked goods. There’s an undeniably nostalgic air about the whole enterprise, with a strong emphasis on longstanding US favourites such as pumpkin pie, Mississippi mud pie, New York cheesecake, peanut butter cookies and, of course, all manner of brownies. The longest chapter is devoted to cupcakes, which come in a profusion of varieties including vanilla, chocolate, lemon, lavender, coconut and pineapple, peaches and cream, and green tea. Muffins too are well represented. There are chocolate and blueberry ones, naturally, but also savoury options like ham and mushroom, carrot and courgette, and spinach and cheese. Every recipe is illustrated with a sumptuous and tempting photograph designed to sap the willpower of even the most puritan reader, so it’s probably not the kind of book that your dentist or dietician would recommend you to buy. But if you’re looking for a spot of shameless self-indulgence then don’t let that stop you. Ryland Peters & Small, hardback, £16.99

My Table Pete Evans Another TV chef from Down Under? Ah, but Pete Evans is aiming at fancier fare than his compatriot Bill Granger. The recipes are organised into two sections, My Outdoor Table, and My Indoor Table, the idea being that those in the first are for summer eating, whereas those in the second are more suited to winter. Some, though certainly not all, dishes in the ‘Outdoor’ section involve firing up the barbie in time-honoured Antipodean fashion. True to the catholic nature of modern Australian cooking there are influences from all over the world, including the Middle East (Lebanese prawn and fish salad), the Far East (steamed coral trout with soy, mirin, crispy garlic and chilli), North Africa (harissa lamb leg with roasted pumpkin, feta and pomegranate salad), South America (churrasco wagyu beef with chimichurri sauce) and Europe (quick Italian seafood stew). Adventurous cooks will undoubtedly pick up a few ideas — although I can’t help wondering if the photos of sparkling ultramarine seas might start to grate a little when winter tightens its grip here in the damp and desolate North. Murdoch, paperback, £17.99 105


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Kitchings Furniture ONE OF NORTH YORKSHIRE'S FINEST FURNITURE SHOPS

We have a wide selection selection of divans, bedframes and mattresses. We also offer a fabulous range of upholstery, including suites, recliner chairs, as well as electric lift and rise chairs, high seat chairs and sofa beds. We also stock a good range of dining room furniture.

For more information please visit our showroom or telephone 01677 423127 or 422581

5 Bridge Street, Bedale

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Sophisticated Style C Conservatory Conservato Furniture Furnitur F re for your home.

ING OLD Y H DA ’RE WE DEAL day r A a tu on S th and 26 day r Sun tembe p 4 e ill hS 27t m 10 t o fr

Deal Days will be held in our former Showrooms at John H. Gill & Sons, Leeming Bar, Northallerton, DL7 9AB from 10am until 4pm Come along and lets 'Strike a Deal' on any of our ex-display Suites, Cushions, Vases and Glassware. We also have some great 'Deals' available on the 2009 Range from Ocean Designs. Don't forget about our cushion replacement service. For further information and alternative opening times, please call Kath or Colin Blanchard on 01748 811773 or 07764 279815 www.sophisticatedstyle.net

For all your flooring needs

The best carpet collections from Dave Hudspeth Carpets Thousands of carpets to choose from including: Brintons Crucial Trading Ryalux Kersaint Cobb Abingdon, and many more State of the art Karndean showroom Free estimating and expert carpet fitting service Free local delivery

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Is this you? Let us remove the stress from your life. Mackenzie is a professional executive management company. We create and deliver real value for our busy clients by managing their projects - from home extensions to swimming pool construction to buying the latest Bentley. We have extensive experience managing complex multi-million pound commercial projects and now offer this service to the domestic market. We personally handle every aspect of the project, from start to finish, so you don’t have to. We save you time and money by appointing specialist professionals, from architects to structural engineers to main and sub contractors. We vet and check them, so they meet the highest professional standards. Our experience guarantees you get the best value for money. We use our local knowledge and market intelligence to ensure you benefit from services that always have one thing in mind – your investment. We manage each team of professionals so your project is delivered on time and our talent for cost management ensures you project is on budget. Most importantly, we are on your side. Our fees may be less than you think. To discuss any projects for your home or business contact Matt Wing directly on 07811 147589. individual

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DalesLife The leading free magazine for North Yorkshire

To book space in the next issue contact Sue Gillman Telephone: 01677 425217 Mobile: 07970 739119 email: sue@daleslife.demon.co.uk www.daleslife.com


Bookmark Brian Pike takes a critical look at what’s hot off the presses

Don’t Sleep, There Are Snakes Daniel Everett Ever been abroad and wondered if maybe you should learn a word or two of the local lingo? Daniel Everett struggled with the language of the Pirahã, a small tribe of jungle-dwelling Amazonians — but his efforts saved his life the night he heard a group of them plotting to kill him. His account of what happened next had me on the edge of my seat, one of several gripping moments in the best travel book I’ve read for years. Part adventure story, part exploration of the Pirahã language and way of life, it’s an intoxicating insight into a culture vastly different from our own — and one that could all too easily be eradicated by the greed of entrepreneurs and the indifference of politicians. Everett’s marvellous book is a refreshing contrast to the self-indulgent pap that passes for travel writing nowadays, although if you want an easy ride you might have to skip a few of the thornier passages about linguistics. But if you only read one travel book this year, make it this one. Profile, paperback, £8.99

Rice’s Architectural Primer Matthew Rice This is an enjoyable little volume to own, even if you have no especially urgent reason for distinguishing between crocketed pinnacles and blocked pilasters. It consists mainly of quirky pen-and-wash pictures of buildings and parts thereof — everything from medieval castles to a Modernist bus shelter — with the architectural details neatly labelled. In short, an easily digestible history of British architecture, complete with an illustrated gazetteer of notable buildings to visit. Mr Rice clearly has a wry sense of humour, and you’ll find the occasional furtive smoker, panhandler or peeing poodle sketched in amongst his architraves and arcades. On a serious note, it encourages the reader to look more closely at — and get more pleasure from — the wealth of interesting architecture that we’re fortunate to have in this country. Would make a fine present for anyone with an enquiring nature, so bear it mind when Christmas comes rolling around. Bloomsbury, hardback, £14.99 111


59 Seconds: Think a Little, Change a Lot Richard Wiseman

Bookmark

Here’s something unusual: a ‘self help’ book written on the basis of sound scientific research rather than the usual mishmash of half-truths, idle speculation and the blatantly obvious. Psychologist Wiseman pours cold water on several myths interminably recycled by lifestyle gurus — such as that visualising positive outcomes helps you succeed, or that brainstorming is the best way to generate creative ideas. In their place he suggests his own set of exercises to tackle life’s problem areas (stress, procrastination, relationships, parenting and so on), each of which can, in theory, be completed in under a minute. There’s not much here that you couldn’t ferret out of a textbook on social psychology, but then if you’re feeling depressed, unattractive and unfulfilled a textbook is the last thing you need. Mostly it’s fun and thought-provoking, although sometimes Wiseman overstates his case. For example, one section is flagged “Never lose your wallet again”, but what it’s really about is increasing the chance that someone will return your wallet if you do lose it — a disappointing lapse in a book promoting scientific rigour. Macmillan, paperback, £12.99

The World’s Heritage: a Complete Guide to the Most Extraordinary Places UNESCO

If you fancy an armchair tour of some of the most impressive spots on the planet, this glossy paperback makes inspiring browsing. It describes all 878 World Heritage sites added to UNESCO’s World Heritage List since the scheme started in 1978. The photographs, many full-page, are mostly pretty stunning. It’s a shame that only 650 sites are illustrated, because I was dying to know what some of the others look like. Also, it would have been even more impressive in a larger format — it’s a fairly compact 16 x 21 cm — but I suppose that would have made an already weighty 800-page brick even more massive. The UK has nearly 30 World Heritage sites, three of which (Durham Cathedral, Fountains Abbey and Saltaire) are within spitting distance. But juxtaposed with familiar attractions you’ll find all sorts of surprising and intriguing entries, including a radio station in Sweden, a group of housing estates in Berlin and Uganda’s ‘Bwindi Impenetrable National Park’. If you’re planning on visiting the latter, sounds like you should pack a machete. UNESCO, paperback, £20

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The Fallen: Life in and Out of Britain’s Most Insane Group Dave Simpson Despite never having had a Top 20 hit, The Fall is indisputably one of Britain’s most influential bands. Famously championed by John Peel, they have clocked up a staggering 30 studio albums since 1976. The only constant factor during those 33 years has been eccentric Mancunian vocalist Mark E Smith, whose legendary temper has led to a constant stream of band members — including wives and girlfriends — being hired and fired. Onstage rows and sudden departures are a routine occurrence, with The Fall sometimes seeming more like a long-running soap opera than a rock group. To date Smith has shown at least 45 musicians the door. With one or two exceptions (notably Radio 1 DJ Mark Riley), most have vanished from the public eye. Author Dave Simpson, writing from “the wilds of North Yorkshire”, decided to track down as many of them as possible, and this book records his quest. It’s a fascinating glimpse into the wonderful and frightening world of The Fall, slightly marred by the lack of an index and a needless subplot about the author’s own wobbly personal life. Canongate, paperback, £8.99

The Secret Life of Birds Colin Tudge As you would expect from a former features editor of New Scientist, Colin Tudge is a talented science writer, and he has a long list of worthy books to his name. The Day Before Yesterday, in which he takes an overview of the last 5 million years of human history, is one of my favourites. In his latest offering he looks at birds from the same long-term perspective. So although the title might suggest that we’re in for some spicy tittle-tattle about the sexual shenanigans of the Hedge Sparrow — and indeed there are a few snippets on that very subject — Tudge’s main concern is with the large-scale workings of Darwinian evolution. The lengthy chapter on how birds are classified gets rather tedious, but even if you tear it out and chuck it away you’re still left with 300 closely printed pages in which he writes informatively, and often amusingly, about our feathered pals. Instructive bedtime reading for any bird lover. Penguin, paperback, £9.99

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Avant Gardeners

Bookmark

Tim Richardson Does your idea of a nice garden involve a neat lawn and borders packed with cheery bedding plants? If so, this book will either open your eyes to a wonderful world of new possibilities or drive you into a fit of murderous rage. It examines the work of 50 innovative garden designers, including some so innovative that they have dispensed with plants altogether. This is up-to-the minute stuff. Many of the garden schemes, which are mostly projects for public spaces, were created within the last five or six years, and some are still work in progress. When gardening and conceptual art collide, the results are, as you might expect, somewhat mixed. Many of the gardens discussed are ingenious, witty and beautiful. Others are, to put it politely, distinctly underwhelming. But Mr Richardson’s book is certainly a thought-provoking survey of modern landscape design, and one that might even encourage you to look at your own backyard with a new, and more radical, eye. Just go easy on the brightly coloured plastic. Thames & Hudson, paperback, £19.95

Pompeii: The Life of a Roman Town Mary Beard

If you think Roman history is dull — and I certainly used to — then this book will come as a breath of fresh air. Or possibly stale air, depending on which chapter you’re reading. For much of this book’s appeal lies in the author’s enthusiasm for teasing out the minute — and often unsavoury — details of everyday life in the ancient world. Such as whether the inhabitants of Pompeii wiped their backsides with fig leaves or sponges, what kind of rubbish they chucked in their streets, and what went on in their brothels. Professor Beard is a respected classical historian, but she writes about Pompeii with an energy and immediacy that fires the imagination. How much could you earn by making fish sauce? How long might a gladiator expect to live? What would be on a typical Pompeiian’s shopping list? How did cart drivers avoid collisions? It’s a fascinating read that makes you itch to pack your bags and go take a look at the ruins for yourself.

Profile, paperback, £9.99

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We are delighted to offer a £10* discount on all bookings between 18th June 2009 and 10th September 2009 for car hire reservations made for 7 days or more. To book Avis and claim your discount, please contact Linda Maughan at the Travel Lounge on 01677 427 358. *Terms and Conditions apply


A villa with a view

To rent on the Cote D’Azure South of France Luxurious 4 bedroom villa with pool First line views over the Bay of Cannes Set in the delightful village of Theoule Sur Mer 5 minutes walk from the beach, bars and restaurants 10 km drive to the centre of Cannes 35 minutes from Nice airport

Fantastic offers for early bookings! Please call Sue on 07970 739119 or 07797 757757


RosedaleCareHome withNursing

Rosedale Care Home with Nursing and Rosedale Lodge are located on the outskirts of Catterick Garrison, close to the market town of Richmond in the North Yorkshire National Park.

Rosedale Care Home offers a wide range of care services, including nursing, convalescence, palliative respite care and dementia. The home also provides specialist care for individuals with physical disabilities. Rosedale Lodge provides residential/personal care.

New purpose built dementia wing now open.

Rosedale Care Home with Nursing The Old Vicarage, Catterick Road, Catterick Garrison, North Yorkshire DL9 4DD Tel: 01748 834948 Fax: 01748 834468 www.maria-mallaband.co.uk email: rosedale@mmcg.co.uk 117


The Millings North End, Bedale, North Yorkshire DL8 1AF Tel: 01677 423635 residential-homes.net Rated as Excellent by C.S.C.I.

Clifton St Annes Pe rsonal Care Se r v ic e s L t d A famil y bu siness t hat cares Residential & Day Care Homes for Elderly People With our award winning staff, luxurious facilities and our excellent inspection reports you can be assured of the finest care within beautiful surroundings. Based in North Yorkshire, our family owned and run company has been providing quality residential care to older people for two decades. With a clear vision of creating a service which we would feel confident to use ourselves,we have continually worked to exceed the standards of other homes. Our beautiful homes are big enough to offer you choice and small enough to ensure that you are treated as one of the family.

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DalesLife The leading free magazine for North Yorkshire

To book space in the next issue contact Sue Gillman Telephone: 01677 425217 Mobile: 07970 739119 email: sue@daleslife.demon.co.uk www.daleslife.com

Be mobile on one of our Scooters from as little as £295 including warranty and after sales service • Wheelchairs • Rise and Recliner Chairs • Adjustable Beds • Bathlifts and Stairlifts also available • No obligation, home demonstration, distance no object, part exchange welcome. • Mobile showroom

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Optometrist and contact lens practitioner

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

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PREMIERE CARE CARING AGENCY Premiere Care will enable you to live at home with the help of an experienced carer. We provide a flexible service to suit your individual needs. For detailed information please contact Ursula Bussey.

Call 01937 558604

Thornborough Hall, Leyburn, North Yorkshire, DL8 5AB

0% finance available on request All major credit cards accepted

Telephone: 01969 622499 Mobile: 07802 712366 119


KETTLEWELL FUELS LIMITED ... Your Local, friendly, family run fuel supplier

We’d like to get to know you better

We understand the importance of a personal service

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The Kettlewell family value our customers. Call Janet, Trevor or Angie who understand your needs.

We don’t operate a call centre so your delivery will be given the individual attention you would expect from a family business.

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Suppliers of Agricultural, Domestic Heating and Industrial Fuel Oils.

T


A.J.Hicks Domestic Plumbing Services

ALL ASPECTS OF TRADITIONAL & CONTEMPORARY WROUGHT IRONWORK GATES & VICTORIAN RAILINGS.

Weather vanes, Security grilles, Handrails, Balustrades, Curtain poles, Door furniture, Dog grates. All types of fabrication work undertaken. Specialists in remote control and automated gate systems which can be fitted to existing wooden or metal entrance gates.

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LYNDON SHAW

For all your domestic plumbing needs Fast, friendly, reliable service. 24hr service NO CALL OUT CHARGE Are you having difficulty finding a plumber? Are they always too busy to deal with the little jobs? Bathrooms fitted Tiling work Call Andy Hicks Tel: 01677 450309 Mob: 07845 936064 Email: andrew.hicks93@virgin.net

No job too small!!!

The Wensleydale House Doctor Home Improvement Specialist • Painting and decorating

Traditional wooden gates, top quality fencing, wooden decking and garden furniture. All hand-made by craftsmen using the very finest timber. Repairs to existing gates and fencing also available. Specialists in automated gate systems. Distance and delivery no object. Call for a free estimate or on site quotation.

Tel: 01677 450450/450374 The Forge, Finghall, nr Leyburn

• Kitchens and bathrooms fitted • Joinery • Flooring • Tiling • Plumbing • Plastering No job too small

Tel: 01677 450810 Hunton, Bedale, North Yorkshire 121


DalesLife The leading free magazine for North Yorkshire

We are looking for distribution agents. Positions available throughout Yorkshire. Excellent rates paid. Telephone: 01677 425217 Mobile: 07970 739119 email: sue@daleslife.demon.co.uk www.daleslife.com

Suppliers and Installers Sash Windows Replacement Windows Internal and External Doors French Doors Double and Single Glazing Hardwood and Softwood

We have been selling computers in Northallerton & the surrounding area for approximately 25 years. ● We can supply new or ex-demo systems at very competitive prices, starting at £450 (length of guarantee variable) ● Choose a base unit or monitor only, or combined, to suit your needs ● Used systems, with 3 month’s guarantee, from £150 ● Used laptops are our speciality - from £250. ● Free delivery and installation within a reasonable distance ● Repairs and servicing at very reasonable rates ● Printers, scanners, sat-navs, ink cartridges, routers, stationary etc.

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Extensions & Alterations New Builds Barn Conversions Commercial Builds Property Renovations Large or Small

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Office: 01969 624441 Mob: 07793 106771 Email: lcconstruction@btconnect.com 122


•INHERITANCE TAX• SELF ASSESSMENT•WAGES•

WALTER DAWSON & SON INCORPORATING

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New name… same service …whatever your business, whatever your size, we promise you a friendly, personal and professional service. York House, Market Place, Leyburn, North Yorkshire DL8 5AT Tel: 01969 623636 Fax: 01969 624512 Also at: Dewsbury, Bradford, Huddersfield, Leeds

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Imagine living in luxurious, spacious accommodation, surrounded by 19-acres of beautiful, mature grounds and having a range of leisure facilities and amenities all on site. For the over-55s, this can be more than a dream at Middleton Hall Retirement Village, the first in the region, located between Yarm and Darlington.

Middleton Hall prides itself on being an innovative leader in services for older people. It has an unsurpassed reputation for high quality services, care and accommodation. This is achieved through our extensive team of highly trained and exceptionally dedicated staff. Services included Assisted Living Suites, Residential Care and Complete Care.

Middleton Woods has one, two and three bedroom apartments set around a sunny courtyard overlooking a lake and wildlife area. It is designed for independent living with its own entrance and private car parking. Middleton Spa is a unique addition to the retirement village built to provide healthy living opportunities for all. The Spa includes a swimming pool, spa pool, gym and therapy rooms. In addition Middleton Hall offers a restaurant, bar, shop, coffee shop, sports green and library. Middleton Hall Retirement Village, Middleton St George, Darlington, Co Durham, DL2 1HA www.middleton-hall.com

For further information and a brochure please call: 01325 332207 enquiries@middleton-hall.com


Professional Expertise in Rural Property

The Old Forge, Exelby, Bedale Delightful village residence with substantial secluded grounds. First class accommodation with four bedrooms. Extensive gardens and grounds. Garaging, workshop and outbuildings. Tennis court, orchard and small paddock. Excellent village location. Viewing by appointment. Guide Price : £450,000 - £500,000

Woodland Lodges, Carlton Miniott,Thirsk Attractive bespoke eco timber lodges. A superb investment opportunity. Full 12 month holiday use. Outstanding established occupancy rate. Situated in the prestigious Woodland Lakes development. From £125,000

Robin Jessop Ltd specialises in selling individual rural properties. Please contact our office if you would like further details of the above properties or any other property we are selling. Visit our website: www.robinjessop.co.uk

Bedale 01677 425950

Our Next Auction is to be held on Wednesday 16th September 2009 at 7.00pm at The Hambleton Suite, Solberge Hall Hotel, Northallerton. Entries are now invited for our October Auction.

www.robinjessop.co.uk 125


DalesLife The leading free magazine for North Yorkshire

MARTIN TRADEWELL Qualified & Insured Bird Guards & Cowls Fitted Your Experienced Dales Sweep Covering Wensleydale, Coverdale & Swaledale No Mess, No Fuss & Prompt Service

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Floor Tiles Steam-Cleaned & Sealed KITCHENS CONSERVATORIES HALLS

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to

Dine for

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SIMONSTONE HALL

VENNELL’S RESTAURANT Jon Vennell’s innovative approach to cooking offers you some great food using locally-sourced produce served in relaxed and elegant surroundings. ‘My roasted partridge was absolutely gorgeous – judiciously cooked and attractively sliced.’ – Claudia Blake, Dales Life. Vennell’s holds many events throughout the year and these can be viewed on their website, www.vennellsrestaurant.co.uk. Vennell’s Restaurant, 7 Silver Street, Masham. tel: 01765 689000

THE BUCK INN Overlooking the cricket pitch on the village green, The Buck Inn is an ideal country retreat. It offers wholesome pub food as well as exciting modern cuisine — all freshly prepared to the Buck’s own recipes. Diners can eat in the bar or dine in the restaurant by candlelight. The bar offers a comprehensive wine list and has a selection of well-kept ales, including the locally brewed ‘Black Sheep’. You can also choose from 40 different malt whiskies. Accommodation available. The Buck Inn, Thornton Watlass, between Bedale and Masham tel: 01677 422461 www.buckwatlass.co.uk

THE BLACK SHEEP BREWERY The Black Sheep Brewery Visitor Centre — situated in Masham, the gateway to Wensleydale — is the ideal place for a great day or evening out. You can take a tour of the Brewery, have a meal in the Bistro, and taste their award-winning beers at the ‘Baa…r’. You can also buy lots of goodies from the wellstocked Sheepy Shop. It is a ‘ewe-nique’ venue for corporate entertaining, product launches, parties, weddings and so on. Many events take place throughout the year. Check their website for details. The Black Sheep Brewery, Wellgarth, Masham tel: 01765 680101 www.blacksheepbrewery.com

THE COUNTRYMAN’S INN A traditional country pub, with three well-equipped, comfortable en suite bedrooms. You are assured of a warm welcome, with good beer, good food and a relaxed and friendly atmosphere.The restaurant offers a wide selection of locally-sourced and freshly prepared food to suit all tastes and budgets.The bar offers a selection of four cask-conditioned ales, three of which are brewed within 10 miles of the pub.An AA 3 star inn and AA diners award. The Countryman’s Inn, Hunton, near Bedale tel. 01677 450554 www.countrymansinn.co.uk

Simonstone Hall's restaurant enjoys a well earned reputation for its outstanding cuisine, complemented by an extensive list of fine and interesting wines. There is also a brasserie style menu in the Orangery Bar. A perfect setting for a romantic dinner, special occasion or a wedding reception. Simonstone Hall, Simonstone, Hawes DL8 3LY tel: 01969 667255 www.simonstonehall.co.uk

THE SANDPIPER INN Enjoy Jonathan Harrison’s unique cuisine in the traditional surroundings of the Sandpiper Inn, Leyburn. Modern British food prepared using only the finest ingredients. Fine wines, real ales and friendly service. Accommodation is available. The Sandpiper Inn, Market Place, Leyburn. tel: 01969 622206 www.sandpiperinn.co.uk

Great places to eat and stay in the Yorkshire Dales THE QUEEN'S HEAD Reopened this April following a thorough refurbishment, The Queen's Head is a charming and charactersome country inn dating from the 1700s, set in picturesque surroundings in the attractive village of Finghall near Leyburn. It offers comfortable modern accommodation and a traditional, cosy bar. New manager and head chef Ian Vipond has devised a fresh, new menu for the restaurant, based around tasty local and seasonal produce. Traditional bar snacks are also available. With original oak beams and a dining room that looks out over the woods said to have inspired The Wind in the Willows, it's a place that combines a real sense of history with great food and a genuinely warm welcome. The Queen's Head, Finghall (between Leyburn and Bedale),

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STONE HOUSE HOTEL

SWINTON PARK HOTEL

Enjoying stunning views across Upper Wensleydale, and ideally placed as a base for hill-walkers, Stone House Hotel is an elegant country residence dating from 1908. It is set in an acre of fine gardens just a short drive from the bustling market town of Hawes. With its cosy bar, library-cum-billiard room and panelled Oak Room, Stone House makes a great place to relax. There’s a comfortable restaurant where you can enjoy delicious locally sourced traditional food from breakfast through to dinner, and choose from an extensive list of fine wines. There are three spacious and romantic four-poster suites, and five ground floor conservatory bedrooms that open directly onto the lawns and are especially popular with dog owners or guests who aren’t keen on stairs. Stone House Hotel, near Hawes, Wensleydale, tel. 01969 667571, www.stonehousehotel.co.uk

An exclusive 30 bedroom luxury castle hotel. With 4 red stars (Inspectors Choice) and 3 Rosettes awarded by the AA for excellent facilities, this is one of the most highly rated hotels in Yorkshire. Award winning cuisine is served in the sumptuously furnished dining room, using seasonal produce sourced from the hotel’s 4 acre walled garden and surrounding estate. Swinton Park Hotel, Masham, Ripon. tel: 01765 680900 www.swintonpark.com

THE WHITE BEAR The White Bear is set in its own courtyard in the beautiful market town of Masham. Enjoy fine food in the newly refurbished restaurant. Delicious home-cooked food. Great beer, great food, great atmosphere, great wines and above all a great welcome. Accommodation available in fourteen individually designed rooms, all with en suite facilities. The White Bear, Wellgarth, Masham. tel: 01765 689319

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tel. 01677 450259 www.queensfinghall.co.uk.

THE GEORGE AT WATH Located at the centre of the charming village of Wath, just over three miles from the city of Ripon you will find The George at Wath, a traditional Country Inn serving a mouth-watering menu using locally sourced, fresh, seasonal produce. We also offer an excellent choice of fine wines, many by the glass and a selection of local Cask Ales. Luxury En-suite accommodation, private dining Beer Garden and Function room available. The George at Wath, Main Street, Wath. HG4 5EN tel. 01765 641324 www.thegeorgeatwath.co.uk richard@thegeorgeatwath.co.uk Life


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Surprisingly affordable conservatories, orangeries and summerhouses

COUNTY KITCHENS (Leyburn) Ltd PLEASE ASK FOR OUR COMPLIMENTARY BROCHURE, TELEPHONE: 01969 624274

T I M B E R C O N S E R VATO R I E S

To request a brochure or arrange a design meeting - 0800 980 1104

Showroom: Belle Vue Offices, Market Place, Leyburn, North Yorkshire, DL8 5AW Visit our website: www.yorkshire-kitchens.co.uk Open: Monday to Friday 9am-5.30pm and Saturday 10am-1pm

www.portlandconservatories.co.uk www.portlandsummerhouses.co.uk Finance arranged by Portland Conservatories

Various installation options available from DIY to full build service Buy now pay nothing until Summer 2010


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