Page 1 | £1.95

Autumn Issue 2011






HEDGEROW HARVEST Foraging for Autumn fruit

Perfect Setting Make your own Jams and Jellies

Use Your Loaf Nothing beats home-baked bread


COUNTY KITCHENS (Leyburn) Ltd Exquisite new range of handmade kitchens now in stock. PLEASE ASK FOR OUR COMPLIMENTARY BROCHURE TELEPHONE: 01969 624274 Showroom: Belle Vue Offices, Market Place, Leyburn, North Yorkshire, DL8 5AW Visit our website: Open: Monday to Friday 9am-5.30pm and Saturday 10am-1pm

Autumn 2011

Welcome Autumn has come early this year, and with it one of the biggest wild food harvests I’ve seen for a long time. The local hedgerows are weighed down with masses of luscious fruit, so why not get out there and make the most of nature’s bounty? Our wildlife expert Professor Chris Baines regularly goes out foraging, and on p.16 he describes some of his favourite wild fruit treats. And if you fancy turning some of your haul – or fruit from your garden – into delicious jams or preserves, you’ll find some terrific recipes on p.72. Nothing beats good old-fashioned home baking, and with plenty of apples on hand I’m looking forward to making Angela Hartnett’s apple and blackberry pie on p.64. There’s a cracking recipe for apple tart on p.70 too. While you’ve got the oven on, what about making some bread? Most supermarket loaves are packed with additives and preservatives – not to mention the fact that their taste isn’t a patch on the homemade stuff. Baking your own is easier than most people imagine, and it’s great fun too. To get started, turn to p.80. Of course, when you’re done with fruit picking and baking, you’ll find plenty of other great reading in this autumn issue of Dales Life, including all your favourite regular features. A very big thank you to everyone who entered our reader competitions in the last issue. Unfortunately we don’t have the space to print all the winners’ names because there were so many of them, but all winners have been notified by email. We’ll be back soon with a bumper Christmas issue. Until then, let’s enjoy all the good things that autumn has to offer!

To advertise in Dales Life contact Sue on 01904 629295 or 07970 739119

Sue Gillman Editor 3

Bespoke doors Cast iron radiators Period fireplaces Oak flooring Handmade kitchens

View our on-line brochure at Unit 3-7, Simpson Building, Borough Road, Gallowfields Trading Estate, Richmond, North Yorkshire DL10 4SX Tel: 01748 821500



Autumn 2011


72 16 80 On the cover 16 Hedgerow Harvest

72 Perfect Setting



anotherbumperwild harvest,saysProfessor ChrisBaines.

ofsummerwiththese mouthwatering homemadepreserves.

64 Simple And Stylish

80 Use Your Loaf



recipesfromsupertalented chefAngelaHartnett.

theseeasy-to-follow recipesfromPeterSidwell.





Features 9 Emporium Inspiringideasforyour homeandgarden.

14 Inside Story Thelatestnewsoninteriors, compiledbyChloeSmith.

22 Reader Offers Thismonth’sspecialoffers.

24 Dig It Ifyouaregrowingonions, now’sthetimetoharvest, saysAdamAppleyard.

30 A Great Yarn WhyisWensleydalewool sosoughtafter?IanHenry findsout.

36 Vietnam Venture AnnaMelville-Jameson aholidaydestinationthat hasitall.

44 Taking It Easy Cookgreatmeals withoutspending hoursinthekitchen. Threesimplerecipes fromRachelAllen.

52 On The Grapevine ChristineAustinexplores thewinesofLanguedoc. 6

58 The Discerning Diner ClaudiaBlakevisits TheFrenchgateHotel, Richmond.

70 In Season Britishapplesareoneofthe world’sfinestculinarytreats.

86 Gold Star IanHenrymeetsYorkshire JewellerRobertFeather.

90 Victorian Values Tennants’expert SarahHardyintroduces somerightroyaljewellery.

94 Log In Luxuriouswoodenlodges inanidyllicDalessetting.

96 Out And About Bedalemakestheperfect destinationforadayout.

103 Dales Diary Aguidetolocalevents.

114 Bookmark BrianPikesizesupsome newtitles.

129 To Dine For Greatplacestoeatin theDales.

Editor: Sue Gillman Deputy Editor: Brian Pike Production: Claudia Blake Advertising: Sue Gillman Art Editor: United By Design Fashion Editor: Chloe Smith Proofreader: Elaine Pollard Proprietor: Sue Gillman T: 01904 629295 M: 07970 739119 E: Dales Life Holgate Villas, Suite N, 22 Holgate Road, York, North Yorkshire YO24 4AB

Contributors: Adam Appleyard Anna Melville-James Brian Pike Chloe Smith Chris Baines Christine Austin Claudia Blake Ian Henry Laurie Campbell Mark Sunderland Mike Kipling Samantha Rough

To advertise in Dales Life contact Sue on 01904 629295 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.


BEAR COT TAGE INTERIORS Period & Contemporary Country Design Bespoke design service ranging from a single cushion cover to a complete home design package

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Reinvented Recycled and Revived We are a web based company who are passionate about our environment. Our ethos is to oer bespoke and individual pieces that have been recycled and revamped.

Antique upholstered pieces Bespoke service Hand ďŹ nished furniture Home accessories email: Tel: 01325 401778 Mob: 07961967070



Inspiring ideas for your home 1 1 International Velvet

Sanderson’s ‘Laszlo’ collection of cut-velvet fabrics is inspired by 1950s pottery, and the leaf motifs, geometric blocks and stripes capture the vibrancy of the era. From £49 per metre, Milners of Leyburn,, 01969 622208.

2 Special Brew

This striking four-cup teapot from Emma Bridgewater’s ‘Hellebore’ collection is made from English earthenware with an elegant hand-sponged design. £49.95 from Serendipity, Leyburn, 01969 622112.

3 Cosy Cuppa

Keep your teapot piping hot with this amusing sheep-design tea cosy from the ‘Fleeced’ collection by Ulster Weavers. £10.50 from Askrigg Village Kitchen, Askrigg,, 01969 650076.

4 What a Hoot!

This folksy floral patchwork owl cushion is full of vintage charm and would look terrific in any child's bedroom. £15.50 from Askrigg Village Kitchen, Askrigg,, 01969 650076.

2 3

5 Candle Power

Need to unwind? Relax and enjoy the intoxicating scent of these luxurious Fig candles from True Grace. £19.95 from Bear Cottage Interiors, Hawes,, 01969 666077.

4 5


PATCHWORK ROSE Beautiful home accessories and stylish gifts

In addition to our Patchwork Rose Interiors range, we are delighted to also stock: Cath Kidston Natures Purest Baby Umpie Sophie Allport Susie Watson Designs Hannah Nunn Lamps

23 North End, Bedale, DL8 1AF | 01677 427627 | 10


Inspiring ideas for your home and garden


1 Cover Story

Add warmth and sophistication to your décor with this acorn and leaf pattern fabric from Vanessa Arbuthnott’s ‘Wildflower’ collection. Available from Bear Cottage Interiors, Hawes,, 01969 666077.

2 Step On It

Ease the strain of stretching to those hardto-reach places with this classic step stool – perfect for your kitchen or bathroom. £70 from The Forge Home Interiors, Bedale,, 01677 427383.

3 Clock In

Tell the time in style with this eye-catching Thomas Kent ‘Cotswold’ wall clock with hand-painted raspberry face and cream numerals. £78 from Dovetail Interiors, Bedale,, 01677 426464.

2 3

4 Today’s Paper

This Farrow & Ball handmade Baroque style wallpaper would work equally well in a country cottage or a modern home. £82 per 10m roll from The Forge Home Interiors, Bedale,, 01677 427383.

5 Jam Session

Put some fun into tea time with this perky retro Jammy Dodger mug from Make International’s biscuit-themed range. £8.75 from Dovetail Interiors, Bedale,, 01677 426464.

4 5


Our beautiful new shop is now open in Bedale. We stock a gorgeous range of designer yarns, from cashmere, silks, baby alpacas, Mulberry silk, mohair to British sheep breeds. Exciting range of patterns, needles and accesssories.

New Jersey, for everyone who loves to knit. new jersey, 38 Market Place, Bedale, DL8 1EQ. 01677 427746

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Inspiring ideas for your home and garden


1 Cupboard Love

Perfect for a shabby-chic home, this charming Shakerstyle cupboard features hand-carved heart detailing and vintage brass hooks. £70 from Patchwork Rose, Bedale,, 01677 427627.

2 It’s In The Bag

Step out in style with this cheery floral bag designed by Ulster Weavers – it’s attractive, and practical too. £10.50 from Askrigg Village Kitchen, Askrigg,, 01969 650076.


3 No Place Like Home


Celebrate domestic bliss with this beautiful feature cushion, handmade in North Yorkshire. £22 from Patchwork Rose, Bedale,, 01677 427627.

4 Cookery Class

The gorgeous soft blue finish of the ‘Coastal Blue’ Collection of cookware from Le Creuset complements a wide variety of kitchen styles, from modern to traditional. See it at Serendipity, Leyburn, 01969 622112.


5 Hare Today

This delightful bronze sculpture from the Frith Premier Collection by Paul Jenkins would make a striking showpiece for the home of any nature-lover. Prices from £88.50, Serendipity, Leyburn, 01969 622112.





compiled by chloe smith

WOOD WORKS There’s even more to see at Dovetail Interiors, following their recent move to larger premises in Bedale Market Place. Their three-floor display space now includes dining room and bedroom settings where you can view a wide range of solid wood furniture, along with a newly expanded selection of stylish accessories such as Emma Bridgewater ceramics, Make International homeware and Newgate clocks. Whatever size and design of furniture you’re looking for, Dovetail Interiors can

make it to your specifications – solid oak or reclaimed pine, stained, waxed or beautifully hand painted, the choice is yours. Their bespoke painted dressers and larder units are an ideal solution for anyone who needs to make best use of their space. Dovetail Interiors also offer furniture in Fairtrade mango wood, an unusual timber with a striking and especially attractive grain. Dovetail Interiors, 17 Market Place, Bedale, 01677 426464.

All Present If you’re searching for a special gift, or something to brighten up your home, Patchwork Rose in Bedale will probably have just what you want. Patchwork Rose is a light, airy, easy-to-browse shop that was opened last June by mother and daughter partnership Jill Reese and Rebecca Pitcher. As well as stocking sought-after brands like Cath Kidston and Sophie Allport, they make a point of supporting Yorkshire makers, so you’ll find – amongst other treasures – gorgeous Umpie fabric bags and beautiful paper-cut lamps from Hannah Nunn. Patchwork Rose also make their own range of home accessories, including doorstops, draught excluders and noticeboards. They have some great gifts for babies from 14

Nature’s Purest, along with children’s toys and, as you might expect, a fine selection of greetings cards.

Patchwork Rose, 23 North End, Bedale, 01677 427627.

At home with Serendipity For seriously stylish interiors

Serendipity Serendipity Interiors, Norfolk House, Market Place, Leyburn, North Yorkshire, DL8 5AQ. Tel: 01969 622112 Fax: 01969 625513

Bathrooms Direct Bring your bathroom to life Visit our showroom where we have a stunning range of bathroom suites on display Bathrooms Direct, The Industrial Estate, Leeming Bar, North Yorkshire DL7 9UL T 01677 425788/424035 F 01677 425581 E W Est. 1988. Bathrooms from most major manufacturers 15

Hedgerow Harvest Professor Chris Baines forages for autumn uit. 16


For me, the first blackberry-and-applecrumbleoftheyear marksthestartofaflurryofforaging activity.WhilstI’mnotabigjameater,the wildfruitsoftheBritishcountrysideoffera selectionofotherspecialtreatsthatI wouldhatetobewithout. It’ssurprisinghowfewpeoplecanbe botheredtogatherwildfruitsthesedays. Igrewupimmediatelyafterthewar,when jampansandjellybagswereessential utensils.Pickingblackberriesbythe basketfulwasanannualtradition,andwe wouldspendscorching-hotdaysonthe moorsaboveSheffield,surrounded–and indeliblystained–bybilberries. Today,ashortageoftimeandstorage spacemakesqualitymoreimportantto methanquantity.Myaimistocapture theflavourofafewwildfruiteach autumn,sotoprovideascatteringof momentsofpleasurethroughoutthe restoftheyear. Thismoremodestapproachtoharvesting isalsogoodforwildlife.Wildnutsand berriesareacrucialsourceofenergyfor manybirdsandmammalsaswinter approaches,soitisimportantforusnot tobetoogreedy.Fortunately,fruitisoften mostfavouredbywildlifewhenitiswell pastitsprime. Autumninsectsgenerallyonlysipthe sugaryjuiceswhenfruitisoverripe– watchoutforpeacockandredadmiral butterfliesperchedonblackberriesthatare fartoosoggyforustoenjoy.Crabapples needtohavebeensoftenedbydecay beforeblackbirdsandthrushestakemuch interest.Andwildplumsmaybeattacked bywaspswhentheyarestillonthetree, butitisoftenthedamagedindividual fruitsthattheyfindeasiesttoeat. Rowanberriesareanexception.Theseare amongstthefirstfruitstoripen,andIhave Red Admiral Butterfly


seenblackbirdsstripawholetreein thetimeithastakenmetobreakout thepreservingjars.Rowanberriesare worththeracetoharvest,though. Thesmoky-sharpflavourand extraordinaryorange-pinkcolour ofrowan-berryjellymakesavery specialadditiontoamealofcold lamb,orapan-friedvenisonsteak. Asmallservingissufficient,which meansthattwoorthreejarsofjelly willlastmeallyear.Withcrabapples addedtoincreasethepectinlevels andspeedthesetting,itoffersa flavourthatcanonlycomefromthe wild,andIthinkitbeatsredcurrant jellyhandsdown. Anotherfavouriteiselderberrysauce, whichisspicierandwhichisbottled asathickliquid;Iuseitingame stews.Alternatively,ifIleaveoutthe onionsandspices,elderberrysauce makesausefulhotdrinktocounter thewintercold.Elderberriesarea particularlyimportantfoodforwild birds.Theyprovidealateenergy boostforsomeofoursmallwarblers beforetheysetoffontheirlongflight southtoAfrica.Fortunately,thecrop issoreliableandplentifulthatthere isalwaysmorethanenoughforme andmyfeatheredfriends.Blackthorn isespeciallyimportantasanearly sourceofpollen,anditswhite flowersappearwellbeforeitsleaves. Thedarkpurplefruitsareimpossibly sourtoourtastebuds,butthepigeons andblackbirdsseemtolikethem. Theirrealvalueisastheunique flavouringinsloegin,andthiscould hardlybeeasiertomake.Shake sloes,sugarandgininasealedjar everydayforaweekortwoandyou willhaveadelectabledrinkreadyin timeforChristmas.Thecolouralone


isworththeeffort,theflavouris unforgettable,anditmakesagreat seasonalgift. ThebullaceisawildfruitthatIhave beenenjoyingforyears,buthardly anyoneseemstoknowit.Thebullace isawildplumwhosefruitslooklike giantsloes,buttheflavouris intenselysweetandplummy.Itis notverycommon,butwellworth scouringthehedgerowsfor.Ihave myownsecretsupplybesidea streaminNorthWales,andanother inShropshire–andonceyoufind yourownbullacebushesyouwill definitelymakeapilgrimageto themeveryautumn. InthepastIhavemadebullacejelly, bullacechutneyandbullacewine, butthesedaysIpicktheripestofthe fruits,spreadthemcarefullyonthe wiregridofmyovenshelvesand drythemverygentlyovernight.By morningIhavebullaceprunes,and theyareabsolutelyunforgettable. Iservethemasanaccompaniment toWensleydalecheese,andthe contrastbetweenthecreamy crumblinessofthecheeseandthe chewytextureandintensefruity flavouroftheprunesisheavenly. Thewrinkledbullaceswillkeepfor severalyearsifstoreddryinairtight jars,andIcanalmostguaranteethat theywillbeaculinary‘first’for anyoneyouarepreparedtoshare themwith. Thisautumnpromisesanother bumperwildharvest,withplenty offruitandnutstosatisfyboth animalandhumanforagers.Ina lessbountifulyear,though,thefood supplycanbecriticalforsomewild

Native Red Squirrel


species,anditmayevenbenecessary forustoholdback. Thisisparticularlytrueofwildhazelnuts, becausetheyaresuchanimportantsource offoodfortwoofourmostendangered mammals.Oneofthem,theredsquirrel, alsohaspineseedstofallbackon,butthe other,thedormouse,isheavilydependent onhazelnuts.Infacttheneatlychiselled holeinadiscardedhazelnutshellisone ofthemostreliableindicationsthatthese beautifulcreaturesareinthevicinity.The recentreintroductionofdormiceintoone ortwohazel-richhabitatsintheYorkshire Dalesisprovingapopularsuccessfor conservationists,soforthenextyearortwo itmightbebettertoforegothisparticular wildtreatandoptforaforagingsessionin thelocalhealth-foodshopinstead.

Dormice on the doorstep Dormouse © Roger Gaynor

Itlookslikebeinganothergoodyearfor ourlocaldormice,withabumpercropof hazelnutsonthewaytohelpthembuild uptheirfatreservesforwinter. Dormiceweresuccessfullyreintroduced toFreeholders’WoodatAysgarthFalls backin2008,thankstothehardwork ofdedicatedstaffandvolunteersfrom ThePeople’sTrustforEndangered SpeciesandtheYorkshireDales NationalParkAuthority. Dormiceareaprotectedspecies,but trainedandlicensedfieldworkershave beencheckingthespecialnest-boxesin thewoodregularly.Recentlytheyhave beendelightedtofindanumberofnewly madenests,somewithpregnantfemales andsomewithinfantdormice. Freeholders’WoodisadesignatedSite ofSpecialScientificInterest,andagreat placetoseeawidevarietyofplants, invertebrates,birdsandmammals.For furtherinformationaboutAysgarthFalls andFreeholders’Woodvisit

Wild Bullace


Inspiration for your home

Your local department store for style and personal service Carpets Rugs Curtains Blinds Lighting Bedding

6 Market Place, Leyburn DL8 5BJ t 01969 622208 e w


Reader Offers WIN THIS GORGEOUS DESIGNER GOLD NECKLACE WORTH OVER ÂŁ400 We are delighted to offer our readers the chance to win this stunning necklace, kindly donated by Yorkshire jeweller Robert Feather. This striking contemporary piece is made from Sterling silver with 18 carat stripes rolled into the surface, and is set with an oval citrine. You can find out more about Robert's work on page 86, and on his website, For your chance to win this fantastic prize, visit

WIN A STAY AT YOREBRIDGE HOUSE HOTEL, A LUXURY BOUTIQUE HOTEL IN THE YORKSHIRE DALES Dales Life is offering one lucky reader the chance to win a night's stay at Yorebridge House Hotel. A bottle of champagne on arrival is included, and the accommodation offered includes its own private terrace with an outdoor hot tub. Yorebridge House Hotel is in a charming riverside setting on the edge of the unspoilt village of Bainbridge in the North Yorkshire Dales – a perfect spot for those who want to explore the beauty of the Dales landscape. For your chance to win visit



KINDLY DONATED BY DAVE HUDSPETH CARPETS. Karndean's spectacular flooring will enhance any room. It is highly versatile, and offers the look and feel of natural materials whilst having none of the practical drawbacks – so you can have wood-effect planks that are quiet underfoot, elegant ceramic tiles that never crack, and intricate mosaic designs that always feel warm. We have 10 square metres, worth over £500, for one lucky reader to win. Visit for more details and your chance to win this great prize. Terms and conditions apply. See Karndean's range of beautiful flooring at Dave Hudspeth carpets, Northallerton, Leyburn, and Catterick Garrison. For more information call 01969 625111 or visit


FROM YORKSHIRE VINTNERS Yorkshire Vintners and Dales Life have joined forces to give one lucky reader the chance to win this magnum of Le Mesnil Champagne, worth more than £50. Yorkshire Vintners is a family-owned wine merchant whose wines are chosen on their quality and style. Just one year old, the company has already established itself as one of North Yorkshire’s most exciting wine retailers. Their warehouse and shop are open Monday to Friday 9pm to 5pm, to both trade and private customers. For more information about Yorkshire Vintners visit, and for your chance to win the magnum of champagne visit


Dig it!

If you’re growing onions, now’s the time to harvest this year’s crop – and start preparing for next year’s – says Adam Appleyard.



nions are thought to be one of the world’s oldest cultivated crops, with evidence of their use in cooking dating back at least as far as the Bronze Age.

LikeallmembersoftheAllium family– whichalsoincludesshallots,garlic andchives–theyarearich sourceofphenolsand flavonoids,saidtoprovidea widerangeofhealth benefits.Bethisasitmay, fewsavourymealsare completewithoutahint ofoneorotherofthem.

Fork Lift Ifyou’vebeengrowing onionsthisyear,thefirst signsofautumnareahint thatyouneedtothinkaboutharvesting andstoringthemforthe winterahead. Highwindsandheavyrainoften knockonionleavesflat,butaslong astheyremaingreen–andthe weatherisclement–there’sachance ofyouronionsbulkingupjustthat littlebitmore.It’swhentheleaves startturningyellowthatyouneed togetbusy. Useaforktoloosenthesoilsothat youcanliftyouronionswithout breakingofftheleaves.Ifanyof themshowsignsofrot,stripaway theaffectedlayersofskinanduse themuppromptly–afewbigpots ofonionsoupforthefreezeroranice batchofchutneyshoulddothetrick. Iftheweatherpermits,spreadtherest outinthesunshinetodry,preferably onarackofsomesort.



Whenyouronionsarecompletely dry,brushoffanydirtandstorethem somewherecoolanddry,ensuring thatthereisgoodaircirculation. Hangingtheminnetsisone possibility,butIquitelikeplaiting togethertheleavesandhangingthem alongahorizontallengthofstringin theshed,welloutofreachofenvious fieldmice.Unlikepotatoes,which needtobekeptinthedarktostop themsprouting,onionsarebest storedinthelight.

Ready, Get Sets, Go Nosoonerhaveyouclearedyour plotofonionsthanyoushouldstart thinkingaboutplantingsomemore. Onionsgrownoverthewinter monthsareunlikelytorivalyour main-croponions–plantedinspring –forsize.Buttheyareagoodway tomakeprofitableuseofuntenanted spaceinthegardenthatmight otherwisestayempty. Unlessyouhavetimeonyourhands, forgetaboutgrowingthemfromseed. Instead,buyyourselfabagofwinter onionsetstoplantinOctober(sets aresimplytinyyoungonions,bythe way).Chooseasunny,well-drained siteandplanteachset2–3cmbelow thelevelofthesoilandabout15cm fromitsneighbours,inrowsthatare approximately30cmapart.Don’tbe temptedtodiginfreshmanure immediatelybeforeplanting, becauseonionsdon’tlikeit.They thriveinrichsoil,butpreferitto havebeenenrichedafairwhilein advance.Ifdrainageisaproblemin yourplot,tryshiftingyoursoilintoa seriesofridgesandfurrowsand plantingtheonionsintheridges. Keepyouronionrowswell-weeded throughoutautumnandwinter.It’s

amazinghowvigorouslyweedscan grow,eveninthedarkhalfofthe year,andyouronionsneedtograb holdofeverylastbitoflightthey canget. Pullandusethemasandwhenyou needthem,justassoonastheyare bigenoughtouse,becausewinter onionsdon’tkeepwell.Withabit oflucktheonesthatstayinthesoil throughuntillatespringorearly summershouldattainarespectable size–bywhichtimeyouwillbe sowingmain-croponionstosetthe wholeonion-growingcyclein motionagain. Popularchoicesforoverwintering onionsinclude‘SenshyuYellow’,a Japanesevarietywithgoldenskin, alongwith‘Radar’,‘Troy’and ‘Electric’.Allarewidelyavailable.

Bring It In Chives,withtheirintensegreenstems andstrikingpinkorpurple flowers,areclosely relatedtoonions. Choppedand sprinkled,they givealiftto prettymuchany savourydish.Just don’tcookthem, becauseitwill spoiltheflavour. Inwinter–inthis countryatleast– theleaveswilldie backandyour chiveswillvanish undergrounduntil spring.Butifyou wanttocarryon usingchives overwinter,it’s 27

easyenoughtobringthemindoors andkeepthemonawindowsill. InSeptemberorOctober,digupa clumpofchivesanddivideitinto smallerpieces.Potupacoupleof thesesmallerclumpsandtrimthe leavesdowntoaheightof2cmor so.Leavethesepotsoutdoorsuntil theyhaveexperiencedacoupleof stifffrosts–thistasteofwinterwill helpresettheirinternalclocks.Then bringyourpotsinsideandputthem onawarmsunnywindowsill.They shouldrespondbysproutingagain, andinaweekortwoyou’llhavea usablecrop. Whetherornotyoubringthem indoors,dividingupyourclumpsof 28

chivesisagoodidea.It’sthesimplest wayofpropagatingthemtoother partsofthegarden,and–aswith manyotherplants–dividinguptight clumpswillgivethemextravigour andanewleaseoflife. Likeonions,chivesenjoyasunny spotwithwell-drainedsoil.As wellas‘normal’chives(Allium schoenoprasum)youmightalso liketotryGarlicChives(Allium tuberosum,alsoknownasChinese Chives),whichhavewhiteflowers and–asthenamesuggests–taste ofgarlic.Bothareeasilygrownfrom seed,soifyoudon’thaveanyin yourgardenatthemoment,you mightconsiderinvestingina packetnextspring.

Can you tell the difference? Is it wood or PVCu?

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A Great Yarn JustwhyisWensleydalewoolsosought-aer? IanHenryvisitstheWensleydaleLongwoolSheepshoptofindout

“eir fleece is long, so andlustrous.It’sthefinestlustre longwoolintheworld.” AnnBolamispassionateabout Wensleydalesheep,andsheand herhusbandkeepa35-strongflock oftheseendearinglyshaggybeasts. Togetherwithherfriend RuthTombleson,AnnrunsThe WensleydaleLongwoolSheepshop atCrossLanesFarmnearLeyburn. It’saMeccaforknitters–andfor 30

anybodyinsearchoneofthemost luxuriouswoollengarmentsthat moneycanbuy. TheWensleydaleisaverydifferent kindofsheeptoit’snext-Daleneighbour,theSwaledale. Swaledalesareahardyupland breed,compactandtough,with coarse,resilientwooltomatch. Theyareanancientbreedwhose originsarelostinthemistsof


history.TheWensleydale,by contrast,appearedonthescene muchmorerecently,andfavours loweraltitudes.Itisbigandburly, anditsuniqueandhighly valuedwoolhangsinlengthy, fetchingringlets. Alloftoday’sWensleydalescanbe tracedbacktoatupnamed Bluecap,theresultofacross betweenanEnglishLeicesteranda Teeswater,whowasbornatEast AppletonnearBedalein1839. Bluecapwasamassiveanimalwho weighedinat203kgandwasvery darkskinned.Thesuperbqualityof hiswoolwasquicklyrecognised, andtworivalbreedingsocieties– longsinceamalgamated–wereset upin1890. ItisthiswoolthatAnnandRuth sellatTheWensleydaleLongwool Sheepshop,andwhichtheyand theirfriendsturnintogorgeous woollenjumpers,cardigansand waistcoats.Infacttheygetthrough uptotwotonsofthestuffevery year–allBritish,andmostofit fromYorkshire–intwentydifferent coloursandthreedifferentweights (Aran,DoubleKnittingand4Ply). Theyalsohavemorethan70of


theirownknittingpattensonsale, indesignsthatrangefrom traditionaltocontemporary. Unsurprisingly,theshophasaloyal following.“Knittinghasseenan enormousresurgenceinpopularity overthelastfewyears,”saysAnn. “Ithasthrownoffit’s‘granny’ image,andisnowregardedasa skilledcraftratherthanjusta hobby.Lotsofyoungpeoplehave takenitup,andithasbecome popularwithallgenerations.” Thosewhodon’thavethetimeor inclinationtoknitforthemselves canbuyagarmentthathasbeen hand-knittedbyoneofthecircle of25knitterswhoworkforthe Sheepshop.“Hand-knittinga garmentmaytakelonger–infact ittakesalotlonger–butbecause it’snotknittedunderthesame tensionasmachine-knitted garments,ithasamuchnicer feeltoit.Weusuallyhave30or 40differentpatternsofgarments knittedupinourshop,butof coursecustomerscanchoose anyofourpatternsandhave themknittedinthecoloursof theirchoice,withthedimensions adjustedtoensureaperfectfit.”


“Howlongdoesittake?Well,a garmentmighttakefromthree weekstothreemonths,depending ontheindividualknitter.Inever putatimelimitonourknitters becausetheydoitforpleasure– butobviouslyifit’sanurgent commissionIwouldgiveittoone ofthefasterones.” Aswellasballsofyarn,patterns andfinishedgarments,Annand Ruthalsosellawiderangeof knittingaccessoriesandkits(kits formakinghatsandteacosiesare especiallypopular),alongwith fleecesand‘tops’foruseby spinnersandfelters.Andifyou’re abeginner–orevenamore experiencedknitterwithaknotty problem–theyarealwaysready withsomefriendlyadvice. Finally,Ienquire,whatkindof personalitydoWensleydalesheep have?“Verystrong,”repliesAnn. “Theythinkthey’resuperiorto othersheep.”Well,whoknows? Perhapsthey’reright.

e Wensleydale Longwool Sheepshop is at Cross Lanes Farm, Garriston, Leyburn, DL8 5JU. It is open Tuesday to Saturday 10am to 5pm from 1st April to 31st October, and Tuesdays 10am to 5pm during the rest of the year. To visit outside these times, please phone in advance. For further information call 01969 623840

Bring your business to

Life In today’s tough marketplace, your advertising needs to work twice as hard. Dales Life is the only quality publication to give you blanket coverage of the Dales. For two decades we’ve been helping local businesses grow. And we can help you too.

Contact Sue Gillman on 01904 629295 or 07970 739119 to find out more.

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17 Market Place, Bedale, DL8 1ED T 01677 426464 W

LUXURY LINEN HIRE AND LAUNDRY SERVICE FOR THE YORKSHIRE DALES We are the premier rental service for luxury bed and bath linen in the Yorkshire Dales specialising in holiday cottages, guest houses, and hotels. Our laundry is based in Wensleydale from where we provide a spot on service 7 days a week. We can take responsibility for your stock levels and therefore there are no stock turnover penalties. We are proud to introduce our new cleaning company

The Clean and Spotless Co. Ltd Coach House, Swinithwaite Hall, Swinithwaite, Leyburn, North Yorkshire DL8 4UH T: 01969 662624 F: 07092 008049 35


Anna Melville-James on a holiday destination that will delight even the most jaded traveller

Hoi An Harbour

Why go to Vietnam?


ietnam, which hugs the South China Sea from the Mekong Delta in the south to the Chinese border in the north, quite simply has it all – soaring mountains, bustling cities, gorgeous coastline and tranquil rice paddies where peasant women in conical hats still tend their fields and children ride buffaloes along country paths. Despite this, it’s far enough off the radar to offer an experience that feels unique and authentic. Expect the unexpected, and be ready for an adventure as much as a holiday.

Ha Long Bay

Where do you stay, and why? e Caravelle (, built by the French in 1956, is Ho Chi Minh City’s best-known hotel, largely because it was where many photographers and foreign correspondents drank in the infamous rooftop Saigon bar during the Vietnam War. Stay here for a slice of history and good-sized rooms with marble bathrooms.

In Hanoi, the Artist Hotel (22A Hai Ba Trung Street) is a quirky hotel that is also home to the Cinémathèque – Hanoi's alternative cinema – and a great open-air café. If you want to get out of the city then La Résidence Hue ( is a glorious Indochine-era property on the banks of the Perfume River, with Citadel views, a high-end spa and Art Deco rooms. Built in 1930, this three-storey riverside mansion oozes class, yet remains friendly and surprisingly low key. It’s a real treat, but you’ll need a hefty overdraft to check into e Nam Hai ( near Hoi An, where designer villas sit on the palmfringed sands of White China Beach, surrounded by swimming pools and reflecting ponds that tumble down to the South China Sea.

What's your favourite restaurant? Vietnamese cuisine combines Asian and French influences, and excellent restaurants abound. Surprisingly, the best food is usually at the cheaper end of the 37

market. Restaurant 13 (13 Ngo Duc Ke Street) in Ho Chi Minh City is a bit touristy, but that doesn’t detract from the food – and its menu comes complete with quirky translations such as ‘Fried Fallopian tubes’. Highlights include Lemongrass Chicken and Deep-Fried Squid with Plum Sauce. Madame Tinh is a superb Vietnamese chef who runs a small restaurant off Pham Ngu Lau Street with her sisters. It’s simple, clean and cheap – a lively local hangout, worth visiting for the atmosphere alone. For a more upmarket meal, the Hanoi Press Club ( in Hanoi offers Vietnamese-International fusion in three restaurants. ere’s a library and cigar bar where you can enjoy an evening of cocktails and conversation whilst reclining on big sofas.

Where can I get the best view? Halong Bay in Quang Ninh, northeastern Vietnam, is one of the country’s 38

show-stopping sights. is beautiful bay is a UNESCO World Heritage site, and offers a panorama of some 2,000 limestone karsts rising out of the water like an aquatic Stonehenge, along with sheer cliffs, grottoes and scores of islets. e best way to see it is to paddle round it in a kayak – you can hire them on the beach. Less energetic visitors can stay overnight on a junk and watch the scene over a cold beer.

What's your best hangout? Avoid the tourist bars and watch the world go by at a café instead. Café Nola on Ma May is one of Hanoi’s best, furnished in a 1940s style with an upper floor decorated with a canopy of colourful umbrellas. Order a coffee and play the piano in the corner; guests are encouraged to tinkle the ivories. In frantic Ho Chi Minh City, Mien Dong ao (221A Nguyen Trong Tuyen) is an oasis, with tables surrounded by falling water, potted trees, flowers and misting fans, a far cry from the relentless honking and revving on the streets. Or cool off

Sunset over the Nam Hai resort 39

with an iced jasmine tea at Du Mien Café (49/8A Ho Bieu Chanh) alongside fountains and hanging Philodendron. If you fancy throwing yourself into the madness, enjoy a classic Vietnamese experience, the bia hoi (‘air beer’), at any of the small street-corner bars, and let the bustle of everyday life take you over completely.

What should I buy? Don’t leave Vietnam without an iconic non la, the conical hats that you will see everywhere; they cost under £1 for a basic version. If you want a fancier one, a non bai tho or ‘poem hat’ costs around £10, and has inlays that reveal poetry or scenes from Vietnamese legend when held up to the light. Team your hat with an ao dai, the traditional tunic and trousers. Pick a set off the peg, or buy local silk and have something made up. Hoi An is a good place to do this, with a large market and some 500 tailors ready to whip up something bespoke. A good suit will set you back around £100.

What's Vietnam’s best-kept secret? It was certainly the best-kept secret during the Vietnam War, but nowadays the 75-mile-long network of Cu Chi tunnels used by the Viet Cong is slightly less covert – in fact it is open to the public. Located in Tay Ninh, 20 miles northwest of central Ho Chi Minh City, the tunnels are a fascinating look at life in wartime, and contain everything from kitchens to printing presses. For lighter relief, Vietnam’s most beautiful entertainment is water


puppetry, an art form that originates in the Red River Delta and consists of short scenes depicting rural life or historic events. In Hanoi, the ang Long Water Puppet Troupe gives daily performances at the Kim Dong eatre (57 Dinh Tien Hoang). Or head to the Hoan Kiem Lake for magical evening renditions by the Hanoi Cheo eatre Group.

If you only have one day... Spend it in Hoi An. A major port in the 16th and 17th centuries, Hoi An has mercifully avoided the towering concrete blocks that blight many of Vietnam’s bigger cities. Its Old Town is full of World-Heritage-listed winding lanes, flanked by wooden buildings and Chinese-style shophouses. You can cover most of the main sights in a day, from the atmospheric ruins of My Son to the ostentatious Chinese Assembly Rooms, and even fit in a leisurely sampan ride on the u Bon River. Finish your day with a sunset seafood dinner at one of the small beachside restaurants lining Cua Dai beach.


The Dales hard landscape specialists. High quality workmanship by an experienced and friendly team From patios and driveways to rockeries, stone walling and ornamental ponds. Mini digger and excavation work Experts in the creation of high quality durable and aesthetic projects For free friendly advice call Frank Johnston B.Sc.

Tel: 01969 640457 Mobile: 07803 735000 E-mail:

Superb gardens & landscapes from Neil Wilmore Est 1988 HDN Hort.



01969 624555


Traditional Stone Porch Construction

DalesLife A TAsTe of Yorkshire

To book space in the Christmas issue contact Sue Gillman

Contact Frank Johnston T 01969 640 457 M 07803 735000 Planning permission is not needed for porches of less than 3 square metres.

Telephone: 01904 629295 Mobile: 07970 739119 email: 43

Taking it Easy

Tasty, stylish food that you can cook in a jiffy? it may sound too good to be true, but these new recipes from rachel allen tick all the boxes.

Parsnip Soup with Porcini oil Serves 4 (v) PrEParaTion TiME

10 minutes Cooking TiME

20 minutes 50g (2oz) butter 1 small onion, peeled and roughly chopped 350g (12oz) parsnips, peeled and roughly chopped 550ml (19fl oz) vegetable (or chicken) stock 150ml (5fl oz) single or regular cream, or 75ml (3fl oz) milk and 75ml (3fl oz) cream Salt and freshly ground black pepper For the porcini oil 100ml (3½fl oz) olive oil 15g (½oz) dried porcini mushrooms

* To make the porcini oil, pour the olive oil into a small saucepan on a medium–low heat, add the mushrooms and cook very gently for 6–8 minutes, then remove from the hob, strain the mushrooms (reserving the infused oil) and set aside. * While the mushrooms are cooking, make the soup. Melt the butter in a large saucepan on a low heat, add the onion and parsnips, cover with a butter wrapper or piece of greaseproof paper and cook, stirring occasionally, for 6–8 minutes or until they are softened but not browned. * Pour in the stock, then bring to the boil, reduce the heat and simmer for a further 10 minutes or until the parsnips have completely softened. Using a blender or hand-held blender, whiz the parsnips until smooth, then return to the heat, stir in the cream or milk and cream and season to taste with salt and pepper. * To serve, ladle the soup into bowls and drizzle with about a teaspoon of the porcini oil (but not the mushrooms themselves) and top with a grinding of black pepper.


Pan-fried Duck Breasts with redcurrant Jelly Sauce Serves 4 PrEParaTion TiME

5 minutes Cooking TiME

20-25 minutes 4 duck breasts (with the skin and fat left on) Salt and freshly ground black pepper For the redcurrant jelly sauce 2 shallots or 1 red onion, peeled and finely chopped 6 tbsp redcurrant jelly 2 tbsp red wine vinegar Juice of 2 oranges

rachel’s tip You can pour any leftover duck fat into a screw-top jar and keep in the fridge for future use. it’s perfect for basting roast potatoes!

* Using a sharp knife, score the duck breasts with 3 long cuts, diagonally, at 2.5cm (1in) intervals through the skin, but not the meat. repeat crossways to form a grid pattern. Season on both sides with salt and pepper. * Place a frying pan on a medium heat, immediately add the duck breasts, skin side down, and after 2 minutes turn the heat down to low. Continue to cook, pouring off the fat every so often into a bowl (see also the tip below), for 10–15 minutes or until the skin is crisp. increase the heat to medium and turn over the duck breasts. Cook for 4–6 minutes, depending on the thickness of the breasts and how cooked you like the duck, then turn off the heat and allow to rest for a few minutes before serving. * Meanwhile, make the sauce. add 2–3 tablespoons of the duck fat to a frying pan and place on a medium heat. Tip in the shallots or onion and cook for 5 minutes or until softened but not browned, then stir in the jelly, vinegar and orange juice. allow to bubble and reduce for 3–5 minutes or until the mixture is syrupy in consistency. Season with salt and pepper to taste, adding more jelly or vinegar if necessary. * Serve the duck breasts either whole or cut into slices, and drizzled with the sauce.


Hot Buttered Plum Pudding Serves 4 (v) PrEParaTion TiME

10 minutes Cooking TiME

35 minutes Slices of white bread 50g (2oz) butter, softened 4 plums, stones removed and flesh cut into 5mm (¼in) thick slices 75g (3oz) caster sugar

* Preheat the oven to 220°C (425°F), gas mark 7. * remove the crusts from the bread and butter generously on one side. Place, butter side down, in an ovenproof dish in which all the bread will fit in one layer. Use the remaining butter to spread over the bread, then cover with the plum slices and sprinkle with the sugar. * Place in the oven and bake for 35 minutes or until the plums are cooked and slightly caramelised at the edges. Serve immediately with cream or ice cream, if you wish.

recipes and photos are from Easy Meals by rachel allen, published in hardback by Collins and available from all good booksellers, rrP£25.


Yorkshire’s Finest As the North’s number one gastronomic destination, we’re proud to provide the most delicious food & wines, great gifts, fabulous hampers & tearoom treats. 92 High Street, Northallerton, DL7 8PT 01609 772880 You can also visit us in Yarm-on-Tees and online:

foodfor thought If you like chocolate you’ll love The Little Chocolate Shop in Leyburn 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 Free admission

Tel: 01969 625288 50

(&1$ &,!/,* %+.) &( "+ /' 000 )# (- ,#)#)!#, "+ /' 2

Welcome to


Good, honest fresh food, prepared in our village kitchen for you to enjoy at home.

Christmas Preview opening evening on Wednesday November 17th. From 7pm to 9pm. with a demonstration in the gift shop NEXT DOOR by Jayne Holland of Gisela Graham on how to dress your Tree. Christmas decorations and Gift ideas. Also In the DELI BAKERY Ideas for Christmas Hampers. Mince pies and mulled wine.

Market Place, Askrigg • Please contact Jo 01969 650076 Open daily 7.30 am - 5pm Sunday 9am - 12pm





On the Grapevine Christine Austin explores the wines of the Languedoc The vast sweep of land that makes uptheSouthofFranceisknownasthe Languedoc.Thisisrollingcountryside, withruggedhills,fertileplainsand millionsofsunflowersstandingto attentioninfieldsthatspreadasfar astheeyecansee.Grapesarealmost everywhere,andtheregionusedto bethesourceofvastamountsofcheap wine.Butthingshavechanged.Thanks toitsexcellentclimateandwidevariety ofsoils,someofthebestwinemakers inFrancehavebeenheadingforthe Languedoc,anditisbeginningtobe knownforquality,notjustquantity. ChateaudePennautierisonesuch place.Thisvastpalaceofaproperty oncehostedtheKingofFrancewhen hecametolookathisnewCanaldu Midi,whichmeandersacrossthe South,connectingtherural,agricultural districtswiththeimportantAtlantic ports.Kingsdon’ttravellightly,andin theearly17thcenturyKingLouisXIII camewithhisownbed,chairsand wardrobe.Hewassodelightedwith hisvisitthathegavethefurnitureto thePennautierfamily,anditisstill thereinthechateau,arococo reminderofgrandertimes. UndoubtedlyLouisXIIIenjoyedthe winesofthisestate,butinthelastfew yearstherehasbeennewdirectionin

thecellars,withatechnicaldirector fromoneofBordeaux’stopproperties overseeingproduction.Theproperty hasmovedupseveralnotchesin quality,andIcanthoroughly recommendalltheirwines,including the2010ChateaudePennautier Viognier,whichhashoneysuckleand apricotnotesbackedbyclean,fresh citrusflavours.Itmakesaperfect aperitifforlatesummerandearly autumn,andwillcarrythroughto lunchordinnertoo,combining perfectlywithsalads,quichesand grilledfishorroastchicken(£7.50, YorkshireVintners,01765601701). NearbyPennautier,anothertop winemakerisatwork.Overthehills tothewest,justintoRoussillon, superstarwinemakerGérardGauby hasjoinedforceswithalocalgrower tomakeLaSoula,afabulouswine thatbringstogetherlocalgrapes– Marsanne,Roussanneandothers–to createacomplex,minerally-charged, full-bodiedwinethatcutsacross regionalstyles.IdrankthiswithGérard inarestaurantintheLanguedoc,and wesuccessfullyteameditwithasalad Niçoise,thenwithgrilledfish,and finallywithaherb-infusedchicken. YorkshireVintnershasthiswineat £21.54;itmaynotbecheap,butit iscertainlymemorable. 53

TheLanguedocisdividedintogrowing regionsthatdefineandexplainthe changesinstyleacrosstheland.Inthe rocky,herb-strewnhillsofStChinian itispossibletoproducegoodreds, whitesandrosésjustbyselecting differentplotsatdifferentaltitudes, makingthemostofcoolregionsto capturefreshflavours.

CampbellsofLeyburn,01969624391), withitsdarkfruitaromaslacedwith liquoriceanddustedwithlavender. WhileyouareinCampbells,pickup abottleofDomaineMonplezyPlaisirs 2008(£11.49),whichisanother expressionofthosesamegrapes,full ofblackfruitandedgedwithspice supportedbysupple,ripetannins.

LaurentMiquelisthewinemakerat hisfamilyvineyardsinStChinian, andhemakesadeliciouswinefrom ablendofChardonnayandViognier grapes.Ifyouhavegivenupon Chardonnaybecauseofthebig, blowsyflavoursthatitusedtohave, trythisone.TheChardonnayisaclean asawhistle,fresh-tastingandfullof floral,peachynotes,whiletheViognier addsatouchofspicedapricotstothe blend.Chillthisanddrinkitonitsown tocapturethescentsandflavoursof summer,whatevertheweather.Itis availablefor£8.69fromCorks&Cases inMasham(01765688810).

Otherexamplesoftopwinemakers whohaveheadedsouthcomefrom twoestates,bothwithconnectionsto atopBordeauxchateau.Chateau d’Aussièresisanancientpropertyin theCorbièreswhichhasbeenrevived andimprovedbythepeopleofChateau Lafite.Nowthewineshavethewarmth andflavouroftheSouth,coupledwith theeleganceandbalanceofBordeaux.

ClimbingfurtherintotheLanguedoc hills,intheTerrassesduLarzac,the wineestateofLaSauvageonneisaptly named,reflectingthesavagenatureof thesurroundingcountryside.Planted withSyrah,GrenacheandCarignan, thisestatemakesdeep-flavoured, robustredwinesthatteamupperfectly withautumnfoods.Thisestateisowned byYorkshiremanFredBrown,whohas achievedthedreamofmanywineloversbybuyinghisownvineyardsand winery.Sharepartofthisdreamby tastingPicaBroca2002(£9.99from


Blasond’Aussières2008(£107.99per casefromBonCoeur,Masham,01765 688200)isafabulousexampleofjust howtheSouthismovingupinquality. Withitsintenseblackberryand herb-spikedfruit,ithasfinesseand persistenceonthepalate.Closerto theseaatLanguedocLaClape,Eric Fabre,formerTechnicalDirectorat ChateauLafite,isworkinghis retirementprojectatChateaud’Anglès andmakingsuperbwinesthathave supplenessanddepthatafractionof thepriceofhisformerwines.Head toEarleWines(01765677296)forthe whitespringflowers,fennelandfresh spiceflavoursofCuvéeClassique2009 (£13.14),andthevibrant,lively, blackcherryandplumfruitofits2008 partnerred(£11.94).

Independent suppliers, importers and distributors of hand crafted wines and spirits.

Wine Lover Offer Sauvignon Blanc 2011 Cloudy Bay, Marlborough 6 bottles for £99.99 inc VAT saving over £20 on RRP Delivered Free anywhere in Yorkshire Limited stocks available not for use in conjunction with any other offer.


his 2011 Cloudy Bay has limited availability within the Uk but here at Yorkshire Vintners we have managed to secure this beautiful wine, growing in its popularity, hence its scarceness. save over £20 on RRP by placing your order now. Please mention Dales Life when placing your order.

Why not pop in and visit our shop? at Yorkshire Vintners, Unit 15 sycamore Business Park, Copt hewick, ripon hG4 5Df. We are only 5 minutes off the a1 and 5 minutes out of Ripon Mention Dales Life and receive 10% off your first order.

to place an order

Please call us on 01765 601701 Or email

Yorkshire Vintners, Unit15 Sycamore Business Park, Dishforth Road, Copt Hewick, Ripon, HG4 5DF Telephone 01765 601701 Email: Terms and Conditions apply. Delivery charges may apply

Contemporary dining in the Yorkshire Dales

We W ea are re no now w tak ttaking aking b bookings ookings Parties, for Christmas P arties ties,, Day New Years Eve. Christmas D ay & Ne w Yea Y ears E ve. Please P lease ccontact ontact us for fur further ther details details.


Our Head Chef Andy Brooks uses only locally sourced ingredients for our range of menus. Our stunning restaurant set deep in the rolling countryside offers you the perfect place to relax and enjoy some of the finest food in the Yorkshire Dales.


Open 7 days a week, lunch time and evening. We can offer private dining for parties and have facilities for corporate events and meetings. For our current menus and further information on Christmas and New Year events, please visit our website.


Booking recommended For bookings and enquiries please telephone (01969) 663268 Hendersons Bar and Restaurant, Westholme Estate, Aysgarth, North Yorkshire DL8 3SP 56

7 Silver Street, Masham, North Yorks, HG4 4DX Tel: 01765 689000


The White Bear is a five star inn situated in the pretty market town of Masham in the foothills of the Yorkshire Dales. Relax in our beautiful rooms and dine on fine local Yorkshire produce. Or join some of the locals in the bar for a drink. Experience a real taste of the Dales.

01765 689 319


P U B • R E S TA U R A N T • R O O M S

The Countryman's Inn Hunton

…a warm welcome in traditional surroundings

Set in the picturesque village of Hunton, The Countryman's is a charming traditional Inn, offering friendly and efficient service and a warm welcome. The Countryman’s prides itself on using fresh local produce, some of which is now home grown. Our seasonal and Christmas menus are now available to view online on our web site. Christmas group bookings are now being taken. We now have 4 en-suite rooms available and these make a comfortable base to enjoy the Yorkshire Dales and its many attractions. The Countryman’s Inn, Hunton, Near Bedale, North Yorkshire. DL8 1PY. T: 01677 450554 W:



eDiscerning DINER Claudia Blake visits The Frenchgate Hotel in Richmond

Richmond is widely

acknowledgedasoneofthecountry’s mostbeautifulGeorgiantownscapes, andsteep,cobbledFrenchgateisone ofitsmostcharmingstreets.What betterspotforarestaurantthatisthe onlyplausiblecontenderforputting thetownonthefinediningmap? There’snodoubtingtheenergy andenthusiasmthatDavidTodd, theubiquitousandirrepressibly informativeproprietor,putinto welcomingus.Withhands thoroughlypumpedwesankinto comfortablechairsandadmired oursurroundings–airyGeorgian roomswithlustrouswoodenfloors, givenacontemporaryfeelby varioussubtletouches(stylish modernlighting,forexample), plusoneortwolesssubtleones (large,vibrantmodernpaintings). Themenustrucktherightbalance betweenconcisionandvariety, withsixstartersandsevenmains, includingvegetarianoptionsthat soundedtemptingtoeatrather thanmerelydutiful.Therewas anextensivewinelist,withsome interestingoptionsavailablebythe glass.Theseincludedourchoice fortheevening,arich,nicely balancedChateauKefrayared fromtheLebanon.

Seatedatacharactersomeoldoak tablewetuckedintoacomplimentary starter,acoldtomatoconsommé,and thetwocheerfullittlehome-baked breadbunsthatarrivedonaheated slate–elegantandnicelyunderstated presentationthatwastocontinue throughoutthemeal. Mystarterwaschickenliverandfoie grasparfaitwithtoastedbrioche,fig jamandwatercress.Youcouldhardly askformoresilkysmoothnessina parfait,andthebriochewaslightand crisp.Butbrioche,ofcourse,issweet –whichiswhyIthoughtthesugaryfig jamwasasteptoofarinthedirection ofsweetness.Somesharperrelish,or justasuitablyvinegar-ladendressing onthewatercressleaves,wouldhave madeforabetterbalance. Piers’starter,abeetrootrisottotopped withagoat’scheesefritter,looked veryhandsomelymarooninitsdeep whitebowl.Therewerelotsof punchyflavoursintheretoo, includingasprightlydoseofspring onion.Nexttothese,thesubtler tonesofthegoat’scheesefritter– crispoutside,seductivelymelting within–wereindangerofgetting lost.Agooddishnonetheless. Piers’main,aroastedloinofvenison onshreddedSavoycabbage,was 59

attentivelycooked,moist,succulent andgamey.WhydoesthevenisonI cookathomeneverturnoutlike this?Itcamewithdeeplyred-gold carrotsand(aniceidea,this)a pairofchocolate,chestnutand sagetortellini. Ihadchosenquail,woodpigeon andduckwithbabyvegetables, fondantpotatoandmorel mushrooms.Thesewereall appropriatelytasty,andcamewith lashingsofMadeiraconsommé, puttingthewholedishhalfway alongtheroadtobecomingasoup. Allwellandgood,butChefseemed nottohaveconsideredthelogistical problemsofeatingconsomméwith aknifeandfork,sothemajorityof thisundoubtedlytastybrew remaineddisconsolatelyatthe bottomofmybowl. Wehadbeen–minorquibbles aside–happyenoughwithour mealthusfar,butdessertsboosted proceedingsuptothenextlevel. Bothwereelegant,imaginative andcleverlymade. Piershadoptedforachocolate andthymetartwithsaltedcaramel andhazelnutpralineicecream. Chocolateandthyme...nowthere’s acombinationthatneitherofus hadtriedbefore.Anditworkedtoo, beautifully.Thetextureofthetart wasexcellentanditwasn’tsweet andcloyingthewaychocolatetart


canbe–analtogethersplendidway toconcludeameal. Mypistachiocrèmebrûléewas equallyexciting–partlybecauseit came,notinapot,butfreestanding onablackslatesquarewithsome lusciousmarinatedcherriesand yummylittlemacaroons.Butto standuponitsown,acrèmebrûlée wouldneedtohaveaprettyleathery texture,right?Notabitofit;itwas aslightandlusciousascouldbe. Minehost,everattentive,poppedup oncuetoassureusthatnogelatine hadbeenexpendedinits construction.Amazing,butprobably notsomethingI’llbetryingathome. Thistour de force ofdessert architecturesoftenedusupforthe bill,which,asfarasthefoodwas concerned(excludingboozeand minerals)cameto£68,that’stosay £34perpersonforthreecourses. Goodvalue?Wethoughtso. WhenDavidToddbouncedinto townhowevermanyyearsago, Richmondwasadisappointingplace todineoutin.Hepromisedhe wouldchangethat,andsohedid. Severalyears–andpossiblyachef ortwo–later,he’sstillkeepingthe barhigh.Hatsofftohim,Isay.  For further information about The Frenchgate Hotel call 01748 822087 or visit

Unique and atmospheric 16th Century family-run country dining pub. Fabulous food at affordable prices. Recommended by all major good food guides. 10 minutes from Ripon, Harrogate and Knaresborough. Open for lunch Wednesday – Saturday 12.00 noon – 2.00 p.m. Sunday lunch 12.00 – 4.00 p.m. Dinner Wednesday – Saturday 5.30 – 9.30 p.m. Hand-pulled real ale. Extensive wine list. A La Carte, Bar meals. Fixed price menu available lunch-time and early evening. Occasional Opera evenings with dinner. Jazz pianist most Sundays. Christmas menus now available.

The Malt Shovel, Brearton HG3 3BX Tel. 01423 862929 email: or book through our website

The changing of seasons in the Yorkshire Dales is the perfect time to visit Yorebridge House, nestled in the heart of Wensleydale, offering the rare combination of a luxurious boutique hotel and fine dining in an informal atmosphere with views across the Dales. Our two AA Rosette restaurant recently launched the Autumn Menu to reflect the changing seasons and to make best use of local produce. Highlights include Yoredale beef and locally shot grouse. And with the festive season just around the corner, we also have a tasty Christmas lunch menu inspired by local producers and farmers- ideal for parties or smaller gatherings in the run up to Christmas- and sumptuous festive breaks.

web: email: Yorebridge House • Bainbridge • Leyburn • Wensleydale • North Yorkshire • DL8 3EE - Tel: 01969 652 060 61


Crown Hotel

Stone House Hotel

Head Chef and Sous-Chef Vacancies We are looking for an experienced Head Chef and Sous-Chef to run a kitchen in a very busy pub/small hotel in one of the most picturesque towns in the Dales. You will be expected to produce dishes created to a high quality and standard, even though the pub can serve over 100 covers especially on weekends. You will need good qualifications and plenty of experience. Apply for these positions by telephoning 01969 667212 and ask for Tiny. The Crown Hotel Market Place Hawes DL8 3RD

Celebrate in Style this year and book your Christmas Party at Stone House Hotel Available from 5th – 22nd December Delicious Christmas Lunch & Dinner Menus Bar & wine discounts For larger party bookings – exclusive use of hotel, complimentary disco and 50% off bed and breakfast rates! For reservations please call (01969) 667571 Sedbusk. Near Hawes. Wensleydale. North Yorks. DL8 3PT




Morning coffee, afternoon teas and food served all day. The White Swan Hotel and Restaurant. Middleham, North Yorkshire DL8 4PE

Te l : 0 1 9 6 9 6 2 4 2 7 3 62

01969 622093

EnjoyRouxScholarJonathanHarrison’suniquecuisine inthetraditionalsurroundingsoftheSandpiperInn ModernBritishfoodusingonlythefinestlocal ingredients,beautifullypreparedandpresented. Finewines,realalesandfriendlyservice Accommodationavailable

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A TASTE OF HOME CHESTNUT AND T R U F F L E R I S OT TO Colin Buchan put this on the lunch menu at the York & Albany and it’s one of the best risottos I’ve ever tasted. If you don’t have a truffle, finish the risotto with a drizzle of truffle oil instead.

2 tbsp olive oil 1 small onion, chopped 350g risotto rice 200ml white wine about 850ml hot vegetable stock 250g cooked chestnuts (vacuum-packed are fine) 200g cold butter, diced 50g Parmesan cheese, freshly grated 1 tbsp chopped flatleaf parsley 1 truffle, finely chopped, or 1 tbsp truffle oil salt and freshly ground black pepper S E RV E S 4


HEAT THE OIL in a large pan over a medium heat. Add the onion and cook, stirring, until soft and translucent, about 2 minutes. Stir in the rice and cook for a further 2 minutes. Turn up the heat and add the wine – it should sizzle as it hits the pan. Cook for about 2 minutes to evaporate the alcohol. ONCE THE LIQUID HAS REDUCED begin adding the hot stock a ladleful at a time over a medium heat, allowing each addition to be absorbed before adding the next, and stirring continuously. The rice should always be moist but not swimming in liquid. The process of adding and stirring should take about 18 minutes. CRUMBLE 200G OF THE CHESTNUTS and add them to the risotto for the last 4 minutes of the cooking time. Finely slice the remaining 50g of chestnuts. WHEN THE RISOTTO IS DONE, remove it from the heat and stir in the cold butter. Finish with the Parmesan and parsley, then season well and serve garnished with some sliced chestnuts. Finish with a sprinkling of truffle or a drizzle of truffle oil.


CÔTE DE BOEUF This dish always sells out when we put it on the menu at the York & Albany. Just pile it onto a board and help yourselves. 2 x 450g beef rib steaks, bone in 4 tbsp olive oil 1 head of garlic, cut horizontally through the middle a few thyme sprigs 50–100g butter For the salad

2 shallots, finely chopped 20 cherry tomatoes, cut in half small handful of chives, finely chopped 2 tbsp olive oil 1 tsp balsamic vinegar salt and freshly ground black pepper For the salsa verde

1 garlic clove 4 fresh anchovies in vinegar 2 tbsp capers 2 tbsp cornichons 4 tbsp olive oil ½ bunch of parsley, leaves only 1 tbsp red wine vinegar salt and freshly ground black pepper S E RV E S 6 66

TO MAKE THE SALSA VERDE, blend the garlic, anchovies, capers and cornichons in a food processor. Add the olive oil and parsley leaves, then blend again until a smooth paste forms. Add the red wine vinegar and stir – the paste should have a smooth, runny consistency, so add more oil if it’s still too thick. Season with salt and pepper to taste. PREHEAT THE OVEN to 180°C/Fan 160°C/Gas mark 4. Coat the meat on all sides with olive oil and season with salt and pepper. Grill the steaks on a hot, ridged grill pan for 4 minutes on all sides, then transfer them to a roasting tin. Add the garlic and put some thyme and a cube of butter on top of each steak, then cook in the oven for 8 minutes for medium-rare meat. MAKE A SALAD WITH THE SHALLOTS, cherry tomatoes and chives, then dress with the olive oil, balsamic vinegar, salt and pepper. ONCE THE BEEF IS COOKED, let it rest for a few minutes. Carve each piece into 6 slices and serve with the salad and a big spoonful of salsa verde. Quickly heat the cooking juices from the roasting tin and pour over the meat to finish.


APPLE AND B L AC K B E R RY P I E This is one of those combinations that just works and it’s one of my mum’s favourites. She’s very generous with her pies but not with her pie dishes, which she always wants back. She even marks them with nail varnish so we can’t steal them. 3-4 Bramley apples 4 tbsp caster sugar, plus extra for sprinkling on top of the pie 1tsp cinnamon 200g blackberries 1 tbsp milk For the shortcrust pastry

250g flour 1 tsp sugar pinch of salt 150g cold butter 1 tbsp milk 1 egg S E RV E S 6

MAKE THE SHORTCRUST PASTRY. Mix the flour, sugar and salt in a bowl. Add the butter and rub it in with your fingertips until the mixture resembles breadcrumbs. Mix the milk with the egg and start to fold this into the flour mixture, adding just enough to make a smooth dough. Wrap the pastry in cling film and leave it to rest in the fridge for 20 minutes. PREHEAT THE OVEN to 180°C/Fan 160°C/Gas mark 4. Roll out half the pastry on a floured surface to an area about 2cm wider than your pie dish. PEEL AND CORE THE APPLES and slice them into the dish. Add the sugar, cinnamon and blackberries. ROLL OUT THE REST OF THE PASTRY and place it on top of the pie. Trim off any excess pastry and crimp the edges together to seal. Cut a couple of slashes in the top, then paint the pastry with milk. Bake in the preheated oven for 30–35 minutes, or until golden. SERVE with cream or ice cream.

Recipes and photographs are from A Taste of Home: 200 Quick and Easy Recipes by Angela Hartnett, published in hardback by Ebury Press and available from all good booksellers, RRP£25.


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InSeason Forget exotic tropical fruit – British apples are one of the world’s finest culinary treats. Ifthere’sonefruitthat’squintessentially British,it’stheapple.Importsarenow availableyear-round,butthebesttime toenjoythemiswhensummerfades intoautumnandournativefruitcome intotheirown. Withcoolernightsinprospectthisisalso agreattimeforacosybakingsession. Applesareanextraordinarilyversatile ingredient,butsomeofthebestwaysto enjoythemareasheartyautumndesserts likeapplepies,crumbles,cakesor–asin thisrecipe–succulenttarts. 70

Applesarepartofournation’s heritage,withliterallythousands ofdifferentvarietiesscattered acrossthecountry,manyofthemin dangerofdisappearingforever.Do yourbittosupportBritishapplesby tryingafewofthelesswell-known ones,andbuyinglocally whereverpossible. Youcanfindplentymoregreat ideasforusingapplesonthe Riverfordwebsite,

Apple and Amaretti Tart ByJaneBaxter,RiverfordFieldKitchen TakenfromtheRiverford Farm Cook Book Serves8 Ingredients 700g Bramley apples, peeled, cored and sliced 1 tablespoon melted butter 2 tablespoons caster sugar ½ teaspoon ground cinnamon For the base: 100g plain flour 50g butter 50g caster sugar 40g amaretti biscuits

Tomakethebase,putalltheingredientsinafood processorandprocesstoafinebreadcrumb consistency.Pressintoa23cmloose-bottomedtart tin.Arrangetheapplesinanattractivepatternon top.Brushthemwiththemeltedbutterandsprinkle withthesugarandcinnamon.Placeinanoven preheatedto200°C/GasMark6andbakefor30-40 minutes,untiltheapplesaregoldenbrown.Serve atroomtemperature.



Capture the flavour of summer with these mouthwatering home-made preserves.These three recipes are from Gloria Nicol’s book 100 Jams, Jellies, Preserves & Pickles. 72

Makes 1.3kg (3lb) 500g (1lb 2oz) blackcurrants 500g (1lb 2oz) apples, cut into large chunks warmed sugar

apple & blackcurrant marmalade Although this marmalade doesn’t contain any citrus fruits, the blackcurrants give just the right amount of tartness and punch to make it a perfect preserve for serving at breakfast. Processing the fruits through a food mill makes the most use of the fruit with very little preparation: there is no need to peel and core the apples at the beginning as the food mill separates these from the flesh later to leave a purée that still has some texture to it. As is often the case, when there are apples available, there is usually an abundant supply, and this is another great way of finding a use for an apple glut. Windfalls will do the job nicely, as this recipe doesn’t call for the most perfect specimens. 1 Strip the blackcurrants from their stalks by running the tines of a fork through the stems. 2 Place all the fruit together in a pan with 3 tablespoons water (just enough to keep the fruit from catching on the bottom of the pan). Simmer gently until the fruit is soft, the juices flow and the apples are fluffy. Remove from the heat and leave until cool enough to handle. 3 Press the fruit mixture through the fine disc of a food mill or a sieve into a bowl. Weigh the purée, then pour it into a preserving pan and add an equal weight of warmed sugar. Stir over a low heat until all the sugar has dissolved, then turn up the heat and boil rapidly to reach setting point. 4 Pour the marmalade into hot, sterilised jars and seal.


Makes 1.5kg (3lb 5oz) 450g (1lb) gooseberries 450g (1lb) strawberries, hulled 900g (2lb) warmed sugar juice of 1 lemon

strawberry & gooseberry jam Gooseberries and strawberries make a good partnership as the higher pectin levels found in gooseberries offset the lower levels in the strawberries. My personal preference is also for a jam which not only tastes great but that is colourful as well, and this unusual combination certainly ticks all those boxes. 1 Place the gooseberries in a preserving pan with 3 tablespoons of water. Heat gently and simmer until the berries are just soft, then add the strawberries. Cook for 5 minutes until the fruits begin to lose their shape and the juice starts to run. 2 Add the warmed sugar and the lemon juice to the fruit. Stir gently over a low heat until the sugar has completely dissolved. Turn up the heat and boil rapidly to reach setting point. 3 Pour the jam into hot, sterilised jars and seal.


Makes 900g (2lb) 1 vanilla pod 600g (1lb 5oz) crab apples, halved, or cooking apples cut roughly into chunks

115g (4oz) butter, preferably unsalted, cut into cubes 450g (1lb) caster sugar 3 large eggs plus 2 egg yolks, beaten

crab apple & vanilla curd Crab apples have just the right amount of tartness to give this curd lots of flavour, but any sharp apples will do the job just as well. Because the fruit is puréed, there isn’t much preparation needed, so windfalls can be used, if desired, more or less as they are (just with any bad bits removed). This curd makes the most fabulous filling for a sweet pastry case. 1 Split the vanilla pod lengthways and place it with the apples in a pan, adding 1 tablespoon water. Simmer gently until the apples are soft, stirring occasionally to be sure the fruit doesn’t catch on the bottom of the pan. Remove it from the heat and leave to cool. 2 Remove the vanilla pod, then purée the apples by pressing them through the fine disc of a food mill or a sieve, collecting the resulting purée in a bowl. Scrape the seeds from the vanilla pod pieces with a sharp knife and add them to the apples along with the pod. Add the other ingredients, pouring the egg through a sieve. 3 Place the bowl over a pan of simmering water (or use a double boiler) and heat gently, stirring all the time until everything is blended and the curd begins to thicken and coats the back of the spoon. This stage should take about 20–30 minutes. 4 Remove the vanilla pod pieces. Pour the hot curd into small, hot, sterilised jars and seal.

100Jams,Jellies,Preserves&Pickles by Gloria Nicol is published by CICO Books at £12.99, paperback, and available from all good bookshops or call 01256-302699 quoting GLR6CK to purchase a copy at the special price of £10.99 including free p&p. Visit 

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Use your Loaf Bake your own delicious bread, with these easy-to-follow recipes from Peter Sidwell Nothing beats the flavour, texture and smell of home-baked bread. What’s more, you know exactly what goes into it. Pallid supermarket bread is often packed with preservatives and other E-numbers, and it can be up to three weeks old by the time it hits the shelf. Making your own is surprisingly simple – so why not give it a try?

Banana bread Ripe bananas work best in this delicious bread that is incredibly moreish, packed with instant energy and perfect picnic food. INGREDIENTS

Here’s how...

100g (3½oz) butter 175g (6oz) caster sugar 2 large eggs, beaten 200g (7oz) self-raising flour, sifted ½ tsp baking powder 200g (7oz) ripe bananas 75g (3oz) yogurt ½ tsp nutmeg 125g (4oz) plump sultanas 100g (3½oz) roasted walnuts or pecans 50g (2oz) poppy seeds

In a bowl cream together the butter and the sugar until it is light and fluffy. Add the beaten eggs, then the flour and baking powder a little at a time until it is all incorporated. Mash the bananas until smooth and stir into the mixture along with the yogurt. Add the nutmeg, sultanas, roasted nuts and poppy seeds and mix until smooth.

To bake in a breadmaker Line the bread pan with baking parchment and spoon in the mixture. Set to bake only for 1 hour. Test the bread after about 45 minutes by pressing the top gently, if it springs back it is cooked. If not then it will need longer.

To bake by hand Preheat the oven to 160°C (325°F), gas mark 3 and line a 1kg (2lb) loaf tin with baking parchment. Pour the bread mixture into the prepared tin and bake in the preheated oven for 40–50 minutes until it is golden and firm on top when you press it gently in the middle.


Rye with pecans & millet seeds This is a nutty-flavoured bread, full of energy, fibre and omega-3 oils to power you through the day. Great for athletes and the health-conscious. INGREDIENTS

Here’s how...

300g (10oz) rye flour 200g (7oz) granary flour 1 tsp salt 1 tsp fast-action/ easy-blend yeast 1 tsp granulated sugar 375ml (13fl oz) water

Preheat the oven to 160°C (325°F), gas mark 3.

For the roasted nuts & seeds 100g (3½oz) pecans 50g (2oz) millet seeds 1 tsp olive oil Sea salt

Roast the pecans and millet seeds by spreading them out onto a non-stick baking tray, season with a drizzle of olive oil and a little sea salt and cook in the preheated oven for 10–15 minutes until golden and crispy.

To bake in a breadmaker Place all of the ingredients including the roasted nuts and seeds into the pan following your manufacturer’s instructions regarding the order of liquid/dry ingredients and set your machine to the rye setting.

To bake by hand Place both the flours, salt and the roasted nuts and seeds in a mixing bowl and mix together the yeast, sugar and water in a measuring jug. Pour the liquid into the dry ingredients and using your hands, mix together until it forms a dough and comes away from the bowl – it should take about 3–4 minutes. Transfer the dough onto a lightly floured work surface and knead for about 5–10 minutes. Return the dough back to the bowl, cover with cling film and leave in a warm place for 30–40 minutes to double in size. Scoop the bread back out and give it a simple knead for 1 minute. Transfer the dough to a 1kg (2lb) non-stick loaf tin and leave somewhere warm to prove for 30–40 minutes or until it has almost doubled in size. Meanwhile, preheat the oven to 200°C (400°F), gas mark 6. Bake the loaf in the preheated oven for 40 minutes until it is golden on top. To check if it is cooked, carefully slide the loaf out of the tin and tap the underneath. If it sounds hollow it is cooked, if not, return it to the oven for another 10 minutes.


Soda bread with spring onion My nana was Irish and I have very fond memories of holidays in Ballymoney where some of my relatives still live and where I was introduced to soda bread. It’s so easy to make – no proving, just mix and bake. It’s the perfect partner to Irish stew and even better toasted the next day. INGREDIENTS

Here’s how...

450g (14oz) self-raising flour 1 tsp bicarbonate of soda 1 tsp salt ¼ tsp ground white pepper 1 bunch of spring onions 2 tbsp plain yogurt 50ml (2fl oz) oil or 50g (2oz) butter, melted 225ml (7½fl oz) milk

Sieve the flour, bicarbonate of soda, salt and white pepper into a bowl. Using a pair of kitchen scissors, cut the spring onions into the same bowl – use all parts of the onion, white and green. Make a well in the middle of the flour and pour in the yogurt, oil or melted butter and the milk. Stir the mixture together and add more milk as required to form a soft dough.

To bake in a breadmaker Line the bread pan with baking parchment to ensure the bread does not stick while baking. Place the dough into your parchment-lined pan and place on the bake only setting for 45 minutes.

To bake by hand Preheat the oven to 180°C (350°F), gas mark 4. Shape the dough into a smooth round loaf and place on a non-stick baking tray. Using a pair of kitchen scissors, cut a criss-cross into the middle of the bread about halfway into the loaf – this will open the bread out and allow it to cook evenly. Alternatively, bake in a 1kg (2lb) non-stick loaf tin for a more traditional loaf shape. Bake in the preheated oven for 30 minutes until the loaf is golden on top and sounds hollow when tapped underneath.

Simply Good Bread by Peter Sidwell is published in hardback by Simon & Schuster Ltd and is available from all good booksellers, RRP £14.99.


Gold Star Ian Henry meets Yorkshire jeweller Robert Feather “I’m still excited about makingjewellery,evenafterthirty yearsofdoingit,”saysSelby-based jewellerRobertFeather. Sustainingapassionforyourchosen careeroverthreedecadesisn’teasy, butRobert’sfascinationwithprecious metalsandsparklinggemstonesis abundantlyclearinhiswork.Stylish, contemporary,andquiteunlikeany other,hismeticulouslycraftedrings, necklaces,earrings,studs,brooches, banglesandcufflinksarevery evidentlythecreationsofsomeone whogenuinelyloveswhatheisdoing. BorninBradford,Robertstudied CreativeDesignatLoughborough University.Initiallyhespecialisedin workingwithwood,buthesoon foundhimselfdrawntosilversmithing. “Metalhassomuchpotential,”he says.“Youcancreateprettymuch anyshapeyouwantwithit,there areveryfewconstraints.”


alongwithdiamondsandother gemstones,Roberthasdeveloped auniquelyindividualstylethat blendsbold,simpleformswith subtlecoloursandtextures.Ina necklace,forexample,hemight combinesilver,oxidisedsilver(which takesonadarkertone)andseveral huesofgold(yellow,white,redor green)–plus,perhaps,adiamond, sapphire,amethyst,citrineorperidot. Theendresultisapieceofjewellery thatisharmonious,yetpackedwith visualinterest. “Alotofmydesignsdevelopnaturally outofthematerialsandthetechniques thatIuse,”Robertexplains.“I’m alwayslookingforastrikingbut simpleeffect,tryingtofindabalance betweenuncomplicatedshapesand quirkydetails.”

In1982heopenedhisfirstretail outlet,inthecentreofYork.Four yearsago,determinedtofocusmore single-mindedlyonhisownwork, hedecidedtoshiftoperationsto hisstudioathishomeinBubwith, asmallvillagenearSelby.

MuchofRobert’srecentwork–in particularhisnecklaces,broochesand bangles–incorporatesimpleorganic formsthataredistinctlyreminiscentof leaves.Therichcolours,inparticular theredandyellowgolds,givethese piecesasmouldering,autumnal ambience.Buthisstyleisconstantly evolving.Notcontenttorestonhis laurels,heisalwaysonthelookout fornewdirectionstofollow.

Workinginplatinum,silveranda varietyofdifferent-colouredgolds,

“InitiallyIwasconcernedabout makingaliving,butnowadaysI’vegot


tothestagewhereI’mpursuingmy ownvisionandfindingagreater degreeoffreedom.Myworkis increasinglyreflectingwhoIam.I’m alwayslookingtostretchmyselfand takeonboardnewtechniques.Iknow thatifIcreatedesignsthatIlovethen therewillalwaysbepeople–evenif theyareinaminority–whowilllove ittoo.Andthat’stheadviceIwould givetoanyoneinthecreativearts:not tofollowthemarket,buttodowhat youbelievein,trustingthatthemarket willfollowyou.” Likeeveryjob,craftingjewelleryhas itsupsanddowns.Theinitialdesign stage,though,isclearlyoneofthe highpoints.“It’sarealthrilltocome upwithanidea,andknowthatitwill work,”saysRobert.“Thenthere’sthe challengeofturningthatideainto reality,whichisexcitinginadifferent kindofway.Likemostjewellers,I’m meticulousaboutmywork,and qualityismyforemostconcern.” “Perhapsthemosttediouspartofthe wholeprocessisfinishingoffapiece onceithasbeenputtogether. Polishing,forexample,islaborious,

time-consumingwork.Oncethat’s done,though,there’sthebuzzof havingafinishedproductthatIcan takethroughandshowtomywife. And,ofcourse,Icangetcustomers’ feedbackaboutit.It’sagreatfeeling toknowthatpeoplereallyenjoywhat youhavemade.” Unsurprisingly,thepricesofRobert’s workvarywidely,accordingtothe natureofthepieceandhowmuch workitinvolves.Asimplestud mightcostbetween£30and£40, butthemajorityofpiecesofsilver andgoldworkcostbetween£100 and£1,000.Thenecklacefeatured inourDales Life competitionwould sellforaround£400. Becausehesellshisjewellerydirect fromhisstudio,Robert’sworkis substantiallycheaperthanitwould beifheweretosellthrougha high-streetgallery.Hisworkshop isonlyopenbyappointment,but heholdsavarietyofopenstudio eventsoverthecourseoftheyear –soifyouwouldliketoreceive invitationsthenbesuretojoinhis mailinglist.

For the chance to win a beautiful designer necklace worth over £400 go to page 22. For more information about Robert Feather and his jewellery, visit 88

V I C TO R I A N VA LU E S Tennants expert Sarah Hardy introduces Ian Henry to some right royal jewellery. 90


ictorianjewelleryisn’theld inparticularlyhighesteem nowadays.Ithas–often deservedly–areputation forbeingchunkyand sombre.Facedwithachoicebetween amid-19th-centurypieceofmourning jewellery–alocketcontainingthehair ofsomelong-deadworthy,forexample –andalivelyArtNouveauorArtDeco confection,it’seasytoseewhymost peoplewouldplumpforthelatter. Whenitcomestojewelleryassociated withQueenVictoriaherself,though,it’s averydifferentstory.Threesuchpieces arecomingupforauctioninthe AutumncataloguesaleatTennants, whichwillbeheldfrom17thto19th November.Andtheyareexpectedto generateahugeamountofinterest, bothfromthiscountryandoverseas.

Theitemsinquestionhavebeenpassed downthroughthefamilyofacertain DrAndrewRobertson,explained SarahHardy,theLeyburnauction house’sresidentjewelleryexpert. Robertsonwasaqualifiedmedical doctor,butsomehowheendedup beingRoyalCommissionertothe BalmoralEstatesfrom1847to1875. Priortothishewas–inhismedical capacity–responsiblefordelivering JohnBrown,latertobecomethe Queen’spersonalservantandfavourite, intothisworld. Thefirstofthesepieces,acravat pinbearingaminiatureportraitof PrinceAlbert,wasgivendirectlyto DrRobertsonhimself.Originallyithad beenapresentfromtheQueentothe PrinceConsort,asisevidentfromthe inscriptionontherear:‘AlbertfromV.R.’ 91

FromtheQueenherself,theluckyJoanne receivedanelegantamethystbrooch.Avery substantialamethystitistoo,itsrichpurple colourbeautifullysetoffbygoldwirework, lusciousemeraldgreenenamelling,white enamellingandnumeroushalfpearls.Two furtheramethystshangfromchainsbelow. Ontherearistheinscription:‘From H.M.TheQueentoJ.F.Robertson28th August1860’.Likeallthreepieces,itisstill initsoriginalbox.Theauctionestimateis £3,000to£5,000.

FamilylegendhasitthatwhenDrRobertson wassettingoutonashootwiththeroyalparty, hefoundhimselflackingacravatpin.Prince Albertlenthimthisone,andgraciously refusedtheoffertoreturnitonthegrounds thathehadnoparticularneedofapinwith hisownlikenessonit. Bethatasitmay,itiscertainlyanexquisite pieceofworkmanship.Theminiatureportrait itself,depictingafresh-facedAlbertinprofile, isstrikinglylifelikeandpaintedwith considerableskill.Itisframedbygoldlaurel leavessetwithseedpearls–allremarkably crisp–andequippedwithanequallyfinely workedgoldsecuritychain.Theauction estimateis£3,000to£5,000,althoughSarah agreesthatthiscouldwellbesurpassedon theday.Thisisauniqueitem,andsuch piecesare,understandably,well-nigh impossibletovalue. Theremainingtwopiecesweregivento DrRobertson’sdaughterJoanneonthe occasionofhermarriagein1860.Bothare inscribed.OneisagiftfromQueenVictoria, theotherisagiftfromPrinceAlbert–they obviouslycountedtheRobertsonfamilyas goodfriends.EvenifVictorianjewelleryisn’t toyourtaste,no-onecouldfailtoappreciate thequalityandworkmanshipofthesetwo charmingitems. 92

FromPrinceAlbert,Joannereceivedapendant incoloursandmaterialsthatcloselymatch theQueen’sgift.Likethebrooch,the centrepieceofthependant,whichhangsona finelyworkedgoldchain,isasubstantialoval amethyst.Surroundingitisadelicatebandof emeraldenamellingsetwithhalfseedpearls, athemethatisrepeated,onasmallerscale, aroundthepearlthathangsbelow.Itcarries thesameauctionestimateastheQueen’sgift, namely£3,000to£5,000. Victoria’sreignwastheerainwhichjewellery reallybegantoachieveamassmarket,finally comingwithintherangeofmorethanjusta privilegedfew.Obviouslytherewasverylittle ofitthatapproachedthequalityofthese pieces,butbroadlysimilaritemswouldhave beenproducedinavarietyofmaterials– silverandpaste,forexample–byless prestigiousandaccomplishedmakers.Massproductiontechniqueswereincreasingly beingappliedinthejewellerytrade,butmost ofthemass-producedpiecesarenowadaysin dangerofbeingmelteddownforscrap. WhetherVictorianjewellerywillevercome backintofashionisamootpoint.Whatis notinquestionisthatjewelleryofthe highestquality–likethesethreevery well-connectedlots–isneveroutof fashion,whatevereraithailsfrom. For details of forthcoming auctions at Tennants visit

Boundless Beads

Beads Eye Candy Jewellery Workshops

Fine Jewellery available to browse in shop only Open Monday - Friday 9.30am - 5.00pm Saturday 10.00am - 5.00pm Unit 3, The Craft Yard,The Bridge Aiskew, DL8 1BZ , UK Tel: 01677 425544

DalesLife A TAsTe of Yorkshire

We are looking for distribution agents Positions available throughout Yorkshire. Excellent rates paid Telephone: 01904 629295 Mobile: 07970 739119 email:

From Leeds to Beijing for ÂŁ144,000 At Bonhams we place items where they will 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 are out and about around the County this month and could be available to call and provide a free verbal valuation. For further information or to make an appointment for a free verbal auction valuation please contact Alison Hayes on 0113 234 5755 or email Illustrated: This rare Rhinoceros horn libation cup from the 17th/18th century was consigned through our Leeds office and sold in our recent London Fine Chinese Art Sale for ÂŁ144,000 to a private buyer from Beijing. Bonhams 30 Park Square West Leeds LS1 2PF


Log In Luxurious wooden lodges in an idyllic Dales setting – the Westholme Estate has it all


odge holidays have become increasingly popular nowadays, and lodge parks are springing up all across the country. Search as you might, though, you’ll be hard-pressed to find one that matches the standards of the exclusive Westholme Estate near Aysgarth in Wensleydale.

For one thing there’s the superb location. Surrounded by mature woodland, Westholme is nestled underneath Pen Hill in a sunny, south-facing site on the banks of Bishopdale Beck. Despite having easy access to the A684 – and, through it, to the many visitor attractions and facilities of Wensleydale and beyond – it is so secluded that there are probably plenty of locals who still haven’t realised that it is there. Heading south towards Kettlewell, Grassington and Skipton is just as easy, so you have pretty much the whole of the Yorkshire Dales right on your doorstep. The scenery is, of course, absolutely stunning, and even if you’re not a seasoned walker you can enjoy it by taking a short, easy stroll across the fields to Aysgarth Falls or to the charming, unspoiled village of West Burton. From there, if you have the energy to spare, you can haul yourself up the steep, fossil-rich limestone scarp of Pen Hill to enjoy one of the finest panoramic views in the Dales. And if you’re a serious walker, you’ll find countless excellent hiking opportunities whichever direction you choose to head in. Not that you need to go far in search of rest and relaxation, though. Most of the lodges at Westholme have their own large, private, outdoor hot tub – the highpoint of many visitors’ stays, says Simon Copley, Westholme’s General Manager. “Nothing beats soaking in a hot tub under a clear night sky with a glass of bubbly in your hand,” he says. “Even on a frosty winter night it’s an absolutely fantastic experience.” These self-indulgent hot tubs are the ultimate touch of luxury in a 94

development in which no expense has been spared to achieve the highest standards. The lodges, available in one, two or three-bedroom options, really do have to be seen to be believed. They are light and spacious, and some of them have views through massive glass verandah doors that are to die for. From the comfort of your own private accommodation you can look straight out onto lush fields and the not-sodistant hills. With their stylish fixtures and fittings and clean, contemporary interior design, they are a terrific place to spend your leisure time, even if the weather should prove to be less than ideal. Needless to say, they have been designed to operate at impressively high standards of energy efficiency and were built using eco-friendly methods of construction – so not only will you be cosy, but your conscience will be clear too. These really are the Rolls-Royce of lodges, but if any more inducement were needed to draw holidaymakers in, there’s also an excellent bar and restaurant on site. Hendersons is a welcoming bistrostyle establishment that specialises in modern British cuisine based around fresh, seasonal produce from local suppliers. It’s a friendly, relaxed place that attracts diners from up and down Wensleydale as well as Westholme residents. If, on the other hand, you fancy having a go at catching your own tea, Westholme Estate holds fishing rights for its own stretch of Bishopdale Beck, so bring along your rod and line. Lodges at the Westholme Estate can be booked for short breaks (Friday to Monday or Monday to Friday), or by the week. But if you really fall in love with the place, and many people have done, some of these luxurious lodges are still available to buy, with prices starting from £89,995. That way you could enjoy one of the Dales’ best holiday destinations all year round. For more information about Westholme Estate call 0844 8584800 (for holiday lettings) or 01969 663268 (for lodge ownership) or visit 95

Out and About Want to get to grips with the real North Yorkshire? Bedale’s a great place to start


ith its broad, cobbled main street, Bedale is everyone’s idea of a North Yorkshire market town. Rich in attractions of its own, it is also within easy reach of Masham, Leyburn, Northallerton and Richmond, making it an ideal base for exploring both Wensleydale and Swaledale.

From the unusual Viking grave marker in St Gregory’s church to the elegant Georgian buildings that line the Market Place, you’ll find plenty of solid evidence of Bedale’s long history. And you can discover still more by visiting Bedale Hall, in the town’s North End. is genteel Palladian mansion now houses a museum displaying a charming collection of local bygones, including a marvellous wooden fire engine dating from 1748. Bedale Hall is also the place to find the town’s Tourist Information Centre, where you can pick up the Bedale Heritage Trail leaflet. is will guide you to another unique and eccentric survival, e Leech House. Set in a pleasant garden on the banks of Bedale Beck, it’s an odd little castellated brick building – now Grade II listed – that was formerly used by the local apothecary to store leeches for medical use. It is believed to have been built in the 18th century, and may have been in use as recently as the early 1900s.

Bedale was first granted a charter to hold a market by Henry III in 1251, and the ancient stone market cross was put up not too long aerwards. Nearly eight centuries later, the market is still going strong, and the Market Place is packed with colourful stalls every Tuesday. But despite its historical pedigree and old-time ambience, Bedale is also home to some very up-to-the-minute shops and businesses. With opportunities to browse everything from contemporary interior furnishings and classy lingerie to gourmet foods and stylish gis, it would be easy to spend half a day here just shopping. Make sure, though, that you don’t miss out on the many prime attractions that lie just a mile or two out of town. For nature lovers, orp Perrow Arboretum is a must. It’s 85 acres are home to some of the largest and rarest trees and shrubs in England, and there are plenty of trails and activities to keep younger members of the party happy. e beautiful plantings – some formal, some wild – provide year-round interest. If you get the opportunity to visit this autumn you’ll most likely be rewarded with a display of spectacularly coloured foliage. Turning from plants to animals, Big Sheep & Little Cow is a family-run farm visitor centre that is bound to delight the kids, who have the


chance to meet and mingle with some of the smaller residents, as well as enjoying themselves in the Play Barn, driving go-karts and riding the Barrel Train.


Bedale Fact File Bedale Tourist Information Centre Bedale Hall, North End, Bedale, 01677 424604 Monday to Friday 10am to 4pm; Saturday 9am to 2pm

If you fancy taking to the air, head for Aerial Extreme at Camp Hill, Kirklington. Here you can climb, swing and scramble through treetop obstacle courses – suitably helmeted and safety-roped, of course – and, if you dare, take the vertiginous 13-metre ‘Leap of Faith’.

On the Net

For those who prefer to keep their feet firmly on the ground, preferably with a pint in their hand, the Black Sheep Brewery Visitor Centre offers a fascinating insight into the production of the company’s awardwinning ales. Finally, for a sweet treat, make a pilgrimage to the Brymor Ice Cream Parlour at High Jervaulx to sample some of their 30-plus varieties of sumptuous ice creams, sorbets and gateaux. Brymor say they can wrap cartons to keep cool for up to two hours, so you might want to buy a few to take home with you.

A Bite to Eat,

Market day Tuesday

Riding the Rails Full details of train services to and from Bedale – including steam-hauled services – on the Wensleydale Railway can be found at ere’s no shortage of friendly pubs, cafés and bistros in and around Bedale Market Place. If you fancy venturing just a mile or two further afield, e White Bear Hotel ( in Masham offers fine dining and quality cask ales.

Round and About orp Perrow Arboretum: Big Sheep & Little Cow Farm: Falconry UK: Aerial Extreme: e Black Sheep Brewery: Brymor Ice Cream Parlour:

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YDMT Spring 2011 Ad

A unique labyrinth of tunnels, chambers, follies and surprises created in a four-acre walled garden in the heart of the Yorkshire Dales. Opening times for 2011 Open everyday from 1st April - 31st October then Sundays until Christmas Monday - Saturday 12 noon until 6pm Sundays and bank holidays 10am - 6pm



For ÂŁ15 the Yorkshire Dales Millennium Trust will plant a native broadleaf tree in a new natural wood in the Yorkshire Dales. A unique gift that will keep growing for years to come. And one that will make a lasting difference to our countryside.

Holiday accommodation now available. Please telephone 01969 640638 for further details.

Admission is by pre-booked tickets only To reserve your ticket please telephone 01969 640638 / 01969 640687 We look forward to seeing you 102

Yorkshire Dales Millennium Trust work to support the environment, people and economy in the Yorkshire Dales Charity No. 1061687

Page 1


diary Compiled by Samantha Rough


Fountains Abbey & Studley Royal Near Ripon Telephone01765608888

Art Exhibition – Ian Scott Massie Saturday 1st October – Sunday 16th October, 10am – 5pm. Takealookattheiconiclandscapeand buildingsofFountainsAbbey&Studley RoyalthroughtheeyesofoneofYorkshire’s best-knownartists,IanScottMassie.The exhibitionwilltakeplaceatFountainsHall.

Dales Countryside Museum Hawes Telephone01969666210

The History of Knitting in the Dales Sunday 2nd October, 1pm – 4pm. JoinKateTrussonwhowilltalkaboutthe historyofknitting,explaininghowmen, womenandchildrenearnedanincomefrom theknittingtrade,anddemonstrateequipment andtechniquesthatwereused.

Red Squirrel Conservation – a guided walk on the Red Squirrel Trail Saturday 8th October, 10am – 4.30pm. Booking is essential

Fountains Abbey

Specialist Tour: Past and Present English Architecture at Fountains Abbey Sunday 9th October, starting at 11am, meet at the Visitor Centre Comealongandjoinourspecialisttour tofindoutaboutEnglisharchitectureat FountainsAbbey.

Halloween Storytelling

Astrenuousguidedwalkwiththelocal rangerthroughthelocalRedSquirrel ReserveatSnaizeholme.Thisisafantastic opportunitytolearnaboutredsquirrels’ habitatandtheirconservationinthe YorkshireDalesNationalPark.

Sunday 30th October, 2pm. £1.50 per child. Booking is essential

Storytelling & Children’s Craft Workshop

Jewellery Making

Wednesday 26th October, 2pm – 4pm. Free entry for adults, children £3 (under 8s must be accompanied by an adult) ComeandjoinRhodaFraserforspookystories andmakingthingsforHalloween.

GetintotheHalloweenspiritandcomeandenjoy spookystoriessuitableforchildrenaged4–9years old.Comealong,dressupandfrightenus!There willbeaprizeforthebestcostumes. Wednesday 9th November, 10am – 12.30pm. £25 per person. Booking is essential Whynothaveagoatjewellerymaking?In thiscraftworkshopyoucandesignandtake homeyourownpieceofjewelleryusingonly recycledmaterials. 103

Events continued

Swinton Park Near Masham

Newby Hall Near Ripon



Preserving with Michelle ‘Clippy’ McKenna

The High Sheriff of North Yorkshire Fund-Raising Concert

Sunday 2nd October, 9.30am – 12.30pm. £60 per person, includes refreshments. Booking is essential

Thursday 6th October, 10am – 5pm. Tickets £75. Booking is essential RichardCompton,theformerHighSheriff ofNorthYorkshire,isholdingafund-raising concerttosupportthecharitableactivities oftheHighSheriff’soffice.Theeveningwill includemusicbyTheAuroraTrioandthe QuintabileBrassEnsemble–oneofLondon’s leadingyoungquintets.TheHighSheriff’s officesupportscausesorindividualswhose workinthecountygoesunrecognised orunrewarded.

Sarah Raven’s Autumn and Christmas Flowers and Decorations Workshop Tuesday 11th October. £90 (course fee includes a light lunch and free entry to the gardens). Booking is essential

Thisexcitingnewthree-hoursessionwillinclude two‘hands-on’taughtpreservesusingseasonal ingredientssourcedfromthehotel’swalledgarden, plusanadditionaldemo.Eachguestwillexpectto make4-6jarsofpreservestotakehome.

Wild About Food – All About Mushrooms Sunday 9th October. £95 day course. Booking is essential Learnaboutwildediblefood(andwhattoavoid!) whilstforagingwithChrisBax.Ingredientsare thenbroughtbacktothecookeryschoolwherea demonstrationmealwillbecookedforyouby ourCookerySchoolChef,RobertTaylor.

Learnhowtoharvestasmuchaspossiblefrom yourgardenandthehedgerowtodecorateyour housethroughtheautumnandatChristmas. Sarahwillinspireyouwithtipsonwhattopick andhowtomakeitlastaslongaspossible;she willalsogiveadviceonflowersthatofferthebest valueandthatwilllastforalongtime,andmake yourhomelookfabulousoverthefestiveperiod.

Swinton Park Turret

The Wedding Fair Sunday 30th October, 12pm – 4pm.

Sarah Raven 104

JoinTheWeddingAffairastheteamreturnsto SwintonParkwithover45superbwedding suppliersexhibiting,includingexquisitebridal wear,menswear,jewellery,photographers, accessoriesandmuch,muchmore!

Kiplin Hall Near Richmond Telephone01748818178

‘Jane Eyre – The Well Dressed Governess’ Friday 14th October, opening at 7.30pm. Tickets £11, including refreshments. HistoryWardrobepresentsthetaleofCharlotte Brontëandherfictionalheroine–bothwomen ofpassionateintensity–retoldthroughthe deceptivelygenteelfashionsofthe1840s.

Yorkshire Dales Millennium Trust Malham Telephone01524251004

Fungal Fun Friday 30th September. Course cost £163–235. Booking is essential: 01729 830331

Halloween Horrors at the Ancient Hall

ThisresidentialcourseledbyNoelJacksonwill showyouwheretolookandhowtoidentify fungi,aswellasteachyouwhicharesafetoeat. Afterwardstrysomeexoticrecipesforfungi!

Tuesday 25th October, 11am – 4pm. Tickets £3.50

Bonfire Night Extravaganza!

Comealongforsomespookyfamilyfun!Dress upandjoinusanytime.

Torchlight Ghost Tours Thursday 27th and Friday 28th October, 6pm – 8pm. Adult/Concession £9, Children £6 (8–16 years), includes refreshments TourtheHallwithyour‘Victorian’guideand heartalesofitsghostlyinhabitantsthroughthe centuries.Don’tforgettobringatorch!

Saturday 5th November, gates open at 6pm. Tickets £6 in advance, £7 on the night. Free car parking JoinYDMTforGuyFawkesNight!This yearYDMThasbeeninvitedtojointhe celebrationsattheDevonshireArmsHotel, BoltonAbbey.Thisawe-inspiringeventwill includefireworks,bonfire,hotsnacks, refreshmentsandplentyofentertainment.

Black Sheep Brewery Masham Telephone01765689227

‘Meet the Brewer’ Nights JointheBlackSheepTeamforanightoffine alesandgreatfood. Wednesday 21st September – The Lounge, Leeds Tuesday 4th October – Carpenters Arms, Felixkirk Saturday 8th October – Oak Tree, Helperby Wednesday 12th October – ‘Call my bluff night’ at The White Swan, Wighill Pleaseaskateachindividualoutletfor moredetails. Kiplin Hall 105

Thorp Perrow Arboretum

Bedale Park Bedale Hall


Bedale’s Community Bonfire and Fireworks display


Plant Fair & Fungus Foray Sunday 2nd October, 10am – 4pm. Plant Fair, 10am – 4pm. Comeandchoosesomethingunusualforyour gardenfromasensationalvarietyofnurseries, newplantsandideas!

Saturday 5th November, 6pm, Bonfire Display will start at 6.45pm. Free entry Joinusforourannualfireworkextravaganza, expertlychoreographedtoaspeciallyselected programmeofstirringanddramaticmusic. Refreshmentsandanicecreamvanwillbe available.WensleydaleRailwaywillberunning aBedaleFireworkExpressfromRedmire.

Fungus Foray, starting at 1pm. EnjoyanintroductorytalkbyourexpertDr. KeithThomas,followedbyahuntforfungusin theArboretum.Bringabagorabaskettocollect fungusin.Learnwhatisedibleandwhatisnot!

Durham Shopping Extravaganza Northern Echo Darlington Arena Telephone07802347449 Wednesday 12th – Thursday 13th October 10am – 6pm

Pruning Course Tuesday 11th October, 10am – 4pm. Adults £50 (lunch included), booking is essential. JoinNigelHarrison,gardeningexperton BBCRadioYork,forapracticalcourse lookingatAutumnpruning.

Monster Tours Saturday 29th October – Sunday 30th October. 12pm, 2pm & 4pm Joinourmysteriousguideforastrange adventurelookingformonstersandbeasties inthewoods! 106

TheDurhamShoppingExtravaganzareturns toTheNorthernEchoDarlingtonArenawhere youcanenjoyadayofshoppinginspiration andsurprises.Youwillfindawealthofgoods, manyofwhichareexclusivetothisevent andwon'tbefoundatanyotherfairinthe NorthEast. Thearenawillbefilledwithover100vibrant stallssellinggifts,fashion,art,children'stoys, homeandinteriorideasandsomuchmore. Asalways,thereisanareadedicatedtofood anddrinkshowcasingthebestproducefrom thenorthofEngland.

Enjoy some great entertainment this Autumn… Thursday 29th September A top psychic afternoon of mystery and clairvoyance with Steven Holbrook, one of Britain’s most accurate mediums. Tickets: £10, Concessions: £8 Doors: 2pm, Show: 2:30pm

Monday 10th October An afternoon of top cabaret magic with top award-winning magician Paul Roberts, one of the leading sleight of hand entertainers in his field today. Tickets: £10.95 (including a 3 course lunch). Lunch from 12:00pm, Show: 2:00pm

Saturday 26th November An evening of amazing top brass with the legendary and world famous Grimethorpe Colliery band in concert. Tickets: £18.00, Concessions: £15.00. Doors: 7pm, Show: 7:30pm.

To book or for more information, please call 01765 635321 or email

Lightwater Country Shopping Village, North Stainley, Ripon, North Yorkshire HG4 3HT. So easy to find, just off the A6108, North of Ripon. Telephone: 01765 635321 (Subject to availability. Tickets for free event must also be reserved. Events take place in the Lightwater Theatre)


Kiplin Hall

Jacobean House

Country Seat of Founder of Maryland, U.S.A.

A TAsTe of Yorkshire

To book space in the Christmas issue contact Sue Gillman

Hall and Gardens open Sunday, Monday, Tuesday and Wednesday

Hall Open 2pm-5pm until 28 September

Tea Room from 10am. Closes 5pm September, 4pm October


Telephone: 01904 629295 Mobile: 07970 739119 email: 108

(undergoing restoration) Open 10am-6pm until 28 September Open 10am-4pm 2 - 30 October Including lakeside and woodland walks Kiplin Hall nr. Scorton, Richmond, DL10 6AT. 01748 818178


100 acres of woodland with tree, adventure and kids trails to follow or just explore the wonderful autumn colours.

Birds of Prey from around the world with 3 entertaining flying displays a day. Visit our baby meerkats on Meerkat Island, meet Marlon the llama, wallabies, rheas, all in our new Mammal Centre.

The Tearoom (open every day) serves lots of delicious local produce.

Children’s Play Area & Plant Centre. OPEN ALL YEAR ROUND

Many events throughout the year: 01677 425323

SARAH RAVEN DAYS Inspirational workshops at Newby Hall TUES 11TH & WED 12TH OCTOBER 2011

Newby Hall & Gardens Sarah Raven the famous gardening writer, BBC broadcaster and teacher is returning to Newby Hall for two inspirational study days, with the focus on planning for Christmas. Day 1: Day 2:



Day 1 course costs £90, Day 2 course costs £110 and both include a light lunch and free admission to the garden. Two day discount at £180. Places limited, booking essential tel: 01423 322 583 opt 3. INFORMATION HOTLINE: 0845 4504068 RIPON, NORTHYORKSHIRE, HG4 5AE 109


We offer a wide selection of divans, bedframes, mattresses and headboards. We also have a fabulous range of upholstery including suites, recliner chairs, electric lift and rise chairs, high seat chairs and sofa beds, and a good range of dining and occasional furniture. Why not visit our large showrooms Telephone 01677 423127 or 422581 for more information. 5 Bridge Street, Bedale

Sanderson & Co your local decorating specialist

Looking for colour and inspiration? We can help you! We stock the Dulux Tailor Made Colour collection, offering over 1200 colours which can be mixed in any finish you want Special purpose paints Kitchen+ - Offers grease and stain resistance Bathroom+ - Offers moisture and steam resistance Endurance - Offers extra durability Light & Space - Offers light reflecting technology Weathershield - Offers weather resistance Finishes available in Flat Matt, Matt, Soft Sheen, Silk, Eggshell, Satinwood and Gloss

Visit us at:

High Street, Leyburn, North Yorkshire Tel: 01969 623143 Email: Dulux Tailor Made Colour, The Dulux Dog, Endurance, Light & Space, the distinctive livery and colour names marked TM are trademarks of the AkzoNobel Group of Companies. Š AkzoNobel 2010


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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 (NE) LTD Awarded a 3 star rating = excellent by the Care Quality Commission in 2009

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. Thornborough Hall, Leyburn, North Yorkshire, DL8 5AB Telephone: 01969 622499 Mobile: 07802 712366 112

Hillcrest Care Home

Dedicated to quality care • Handpicked staff • New management • New experienced owners • Totally refurbished • Value for money • Home cooked quality meals

At Hillcrest we believe in giving all our residents the quality, care and respect that they deserve. We deliver this with our team of dedicated staff that all have empathy and passion for the care they give. Hillcrest has undergone a major refurbishment by the new owners, giving the home a warm and welcoming atmosphere. The only way to really appreciate the high level of care offered at Hillcrest is to arrange a visit for yourself.

Call Hillcrest’s manager Nicola Cooper to arrange a visit at a time to suit you on 01748 834444 or email

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INDIGO by Jenny Balfour-Paul British Museum Press, paperback, £19.99

“This generously and beautifully illustrated book tells the 5,000-year story of indigo” Indigoblueisarguablythemostinfluentialcolour inthehistoryoftheworld.ThePharaohswere buriedinindigo-dyedrobes;theVikingstooka shinetothecolour;11th-centuryPersianstinted theirbeardswithit.Cowboysrodetherangein indigojeansandfashionistashavetakenfaded denimtoeverycorneroftheglobe.Thisgenerously andbeautifullyillustratedbooktellsthe5,000-year storyofindigo–atrulyfascinatingtale.Natural sourcesofindigoarewidelyavailable(ournative Britishwoadplantbeingjustoneofseveral),but turningitintoausabledyewasademanding, mysteriousprocessoftenregardedasakinto witchcraft.IntheEast,whereindigodyeing becameanartofthehighestorder,theindigo godswerewidelyfeared.HereintheWest,indigo sparkedvicioustradewarsandbecamepartofthe fabricofcolonialexploitation.BythetimeLevi Strauss’s‘waistoveralls’hadbegunevolvinginto today’sbluejeans,syntheticindigowasonthe horizon,threateningtoeclipsetraditionalmeansof production.Thisnewlyrevisededitionofaclassic workmakesengrossingreading,andisanabsolute mustforanyoneinterestedinart,fashionorhistory.


SURVIVORS by Richard Fortey Harper Press, hardback, £25

Threebillionyearsago,lifeonEarthconsistedof countlesshordesofsimpleorganismscalledprokaryotes. Andeverythingwasjusttickety-boountilsomecleverdickbacteriumhitontheideaofsynthesizingoxygen. Theresultwasadisasterforthemajorityofoxygen-hating prokaryotes,andtriggeredthebiggestmassextinctionin ourplanet’shistory.Manymoresuch‘extinctionevents’ havefollowed,themeteorimpactthatwipedoutthe dinosaursbeingjustoneofthemoretheatricalones.But despitethisconstantstringofglobalcatastrophesandthe relentlessforwardmarchofevolution,therearestill animalsandplants–manyrare,otherssurprisingly common–thathavepersistedessentiallyunchangedfor millennia.Thiseasygoingbookexaminessomeofthese‘livingfossils’, offeringaleisurelyamblethroughthebywaysofthedistantpast,takingin everythingfromspongestoscorpions,fromgiantsalamanderstoginkgotrees. ProfessorForteyisanamiablecompanion,informativeandauthoritative,but alwayshappytoslackenhispaceandreminisceaboutthedetailsofhistrips insearchofexoticalikethevelvetwormandtheferreretbird.

THE ARSENIC CENTURY by James C Whorton OUP, paperback, £9.99

VictorianEnglandwasawashwitharsenic,anditwas remarkablycheap.Peopleboughtitalongwiththeir groceries,tokillratsandmice.Atastelesswhitepowder, itwaseasilymistakenforflour,sugarorbakingpowder; unsurprisingly,tragicmistakesinvolvingunlabelled packetsandtinswerecommon.Arsenicalsorapidly becametheprimeweaponofchoiceforpoisoners,and the1800ssawaseriesofshockingmurdertrials,avidly reportedinthepopularpress.Evenwhenpeopleweren’t activelyfeedingeachotherarsenic–deliberatelyor otherwise–manywerereceivinganunexpecteddose fromtheirincreasinglytoxicenvironment.Arsenicstarted turningupindeadlyquantitiesinthemostsurprisingplaces,includingwine, beer,confectionery,candles,crayons,playingcards,handkerchiefs,ball gowns,babypowder,wrappingpaperand,mostfamously,thegreen wallpapersofashionableatthetime.Engaginglywrittenandmeticulously researched,thislivelyandsometimesdarklyhumorousbookishistorywriting atitsbest,agenuinelygrippinginsightintothejumbledanddisturbingly dangerousworldofournot-so-distantancestors. 115

LITTER: HOW OTHER PEOPLE’S RUBBISH SHAPES YOUR LIFE by Theodore Dalrymple Gibson Square, hardback, £9.99

There’snodenyingthestartingpointofthisspikylittle essay:comparedtomanycountries,Britainis embarrassinglybe-littered.Roadsidevergesandcity streetsarestrewnwithfast-foodcartonsandemptydrinks cans,andourpavementsarestuddedwithconstellations ofdiscardedchewinggum.Dalrympletakesthisasan excusetoembarkonascathinganalysisofsociety,the generaltenorofwhichisthat“youngBritons”are “barbarians”andthattherestofushave,throughspineless inaction,becomecollaboratorsin“publicslovenliness”. It’samusingenough,inatetchy,politicallyincorrectkind ofway(“Icannotbutseeachewerofgumwithoutwonderinghowhe disposesofit,justasoneusedtowonderwhatGermanmenofacertain agedidduringthewar”),butnotasamusingasitwouldbeifyoucould besuretheold-fogeyismwastongue-in-cheek.Disappointingly,despite havingachapterentitled‘Conclusion’,thewholeenterpriseisstrangely inconclusive.Still,anycontributiontothelitterdebateiswelcome. Justmakesureyoudisposeofitproperlywhenyouhavedonereading.

COMFORT AND SPICE by Niamh Shields Quadrille, paperback, £14.99

Despitethetitle–andnotwithstandingtheobservation intheintroductionthat“simpleinexpensivefoodcomes tolifewithalittlebitofattentionfromsomeappropriate freshspices”–thisenjoyablelittlecookerybookisn’t primarilyaboutspicyfood.Insteadit’sacollectionof recipesinwhichIrishhomecookingrubsshoulderswith cuisinesasdiverseasthoseofScandinavia,Italy,Turkey andJapan.Andaverysatisfactorycollectionitistoo.It’s hardtosaypreciselywhyithitsthemark,butit’salla questionofbalance.Therecipesaresimplebutstylish, andmanyofferahintoftheexoticwithoutthetiresome necessityoftrackingdownatrolleyfulofexpensiveingredients. Enthusiasticallywrittenandattractivelypresented,it’sareliablesourceof inspirationifyouwanttoaddabitofdashtoyourfoodwithoutgettingtoo technical.Temptingproposalsincludewildgarlicandpotatosoup,sumac lambmeatballswithcucumberandtomatocouscous,Vietnamesesummer rolls,porkbellydumplingsinbroth,andblackberryandcrèmefraîchefilo tart.ExcusemewhileIdrool.


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When a relationship breaks down, it can be a confusing and emotional time. It touches every area of your life â&#x20AC;&#x201C; your family, children, finances, home and business. At Kirbys, we have a specialist team of family lawyers who can advise and assist you.

Family and Matrimonial

You will find a professional yet sensitive approach, offering you practical legal advice to help you make the best decisions for you and your family. All our family solicitors are members of Resolution, a national association of family lawyers which promotes dealing with matters in a nonconfrontational manner. As collaborative lawyers we offer an alternative approach to resolving family disputes. We can give you advice on all aspects of divorce and dissolution proceedings, including the division of the family assets. We will help you to agree matters with your ex-partner through discussion and negotiation. In some cases the court process is a useful format in which to negotiate an agreement and we will support and represent you in court proceedings if appropriate. We recognise that no two cases are alike and we will respond to your own particular situation. 4PMJDJUPST

For more information please call 01423 542000 or email 32 Victoria Avenue Harrogate HG1 5PR

Visit a Dental Practice that listens, cares and provides a full range of Preventive, General and Cosmetic Dentistry s(YGIENIST3ERVICES s/RTHODONTICTreatment s#OSMETIC$ENTISTRY s Tooth #OLOUrED &ILLINGS s #rowns s Veneers


Our newly extended and refurbished practice is welcoming and friendly -

We are very happy to Welcome New Patients .(3&OR#HILDREN Children in the NHS up to the age of 19 years in full-time education are treated under NHS arrangements. We provide regular examination appointments, prevention and oral health education and an in-house orthadontic service.

We recommend adults join our monthly payment plan that allows you to budget for your routine care and gives you 20% discount on additional treatments.

wwwBEDALEDENTALPRACTICECOUK 18 Sussex Street, Bedale, North Yorkshire, DL8 2AL

Tel: 01677 422865 Email:

Rated a Excellen s t by CQC

A famil y business that cares Residential R esidential & D Day ay Care Care Home Home for Elderly Elderly People People The Millings, 5 North End, Bedale, North Yorks DL8 1AF. 1AF. Tel: 01677 423635 www.r Winner W inner of the IC ICG G 2008 G Great reat Nor N North orth or th C Care are Awards Awar Awar wards ds Best C Care are Employer Emplo mployyer

Stock up for winter at summer prices firewood Logs Prepacked Coal kindling sticks NeW: Recycled high energy wood fuel logs - 100% renewable biomass product

Bedale Copy Shop

From Business Cards  to Banners  & T-shirts too,  BCS can do  it for you!  


On Site Firewood Processing Service Please see for more details 01969 624 671 or 07922 947 337 Leyburn, North Yorkshire

BEDALE  COPY SHOP 1a Emgate Bedale DL8 1AH 01677 426487


Rosedale Nursing Home & Lodge Throughout their lives our families have strived to provide us with the best, now it’s your turn. We would like to give you the opportunity to discuss and plan the bespoke care they deserve with our dedicated team at Rosedale.


The Old Vicarage, Catterick Garrison, North Yorkshire DL9 4DD. Call Steve Kay, Care Manager 01748 834948

SOLAR PV PANELS • Reduce your Electricity bill • Reduce your Carbon footprint • Your home could generate up to £1800 per year TAX FREE • Increase the value of your home • Excellent feed in tariff at 43p • No planning permission required

For further information please contact

DDR Electrical Ltd Telephone 01969  622260 Mobile 07708 023716

Do you have pain?

Back pain Headaches Neck Pain Frozen Shoulder Sports injuries Pregnancy issues Stress relief Osteopathy - Acupuncture - Massage

01677 425858 BEDALE22 1-4PC 21/5/10


Solar PV Systems That Don't Spoil The View And...

‡ Provide Guaranteed, Index Linked, Tax Free Income for 25 Years ‡ Reduce Your Carbon Footprint

‡ Reduce Your Electricity Bills by up to 60% ‡ Are backed by long manufacturers warranƟĞƐ

Our High Performance Black Panel ConserǀĂƟŽn Systems can provide Tax Free income and savings of *£1,850 per year Equal to approx 10% R.O.I.

* Average over 25 years Based on the Governments SAP 2005 ĂůĐƵůĂƟons

Yorkshire’s Local Solar Company For full details and intĞƌĂĐƟǀĞ calculator please visit Tel: 01609 749126 121

A.J.Hicks Domestic Plumbing Services 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:

No job too small!!!

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

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

exotic walnut h Matching skirtings & mouldings

Duffield Timber, Melmerby, Ripon HG4 5JB Tel: 01765 640564 Flooring Sales


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


Tel: 01677 450810 Hunton, Bedale, North Yorkshire


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

For a free brochure and quotation call us on Harrogate: 01423 524470 Leyburn: 01969 623020 Moor Park, Moor Road, Leyburn, North Yorkshire, DL8 5LA e: w: 123

The Manor, Bowes, Barnard Castle Sitting quietly within well-established private grounds, The Manor at Bowes is an elegant and well-presented  six bedroom property, rich in period features, with origins dating from the Elizabethan period, with later Georgian and Victorian additions, extensively refurbished by the current owner to create a spacious family home which combines modern and practical finishes with original character and charm. Walled gardens provide spectacular views across the valley over traditional rolling Dales countryside. A large office suite/studio area provides an ideal environment for those looking to create a work-life balance opportunity. A two storey part-refurbished property adjacent could be further developed to provide additional office/workshop accommodation or a self-contained annexe. Ample parking is available within the courtyard area to the front of the office/garage block. 

Offers in Region of £825,000 124

Barnard Castle t: 01833 637000

Leyburn t: 01969 600120

Stokesley t: 01642 710742

Cover Cottage and Roova View, Melmerby A detached, period cottage with views across Coverdale with a wealth of period features throughout. Accommodation comprises; living room, dining room, kitchen/breakfast room, sitting room, sun room, three bedrooms and a bathroom. Off road parking to the side and garden to rear. There is a selfcontained two bedroom flat attached to the property with separate access.

Guide Price £485,000

Wynd House, Gayle A stone built house with far reaching views which has been restored to a high standard whilst retaining many original features. Accommodation comprises; three reception rooms, kitchen, snug, five bedrooms and three bathrooms. Garden and patio terrace to rear with off road parking to side. Planning Permission to extend living accommodation with a conservatory and create an outside store.

Offers in Excess of £400,000



& Co. E67 1886

“For Sales In The Dales”

6$/(6‡/(77,1*6‡&200(5&,$/ L$1' & P523(57< S3(&,$/,676‡3(5621$/ & P52)(66,21$/ S(59,&( Residential Buying, Selling & Letting. Commercial Sales & Leases. Holiday Property. Overseas Property. Business Transfers. Acquisitions. Valuations. Surveys. Mortgage Advice. Inheritance Planning. Property & Antique Auctions. Removals, Collections & Deliveries. 01729 825311 Bentham 015242 63739 Settle +DZHV   London 02072 980305 Leyburn 01969 622936 )D[    0845 2802213


Independent Open Market Valuations for all purposes Sales of residential and Agricultural properties Management of commercial, agricultural and residential property Acquisitions of all types of property Lettings, rent collection and supervision of tenants OAK HOUSE, MARKET PLACE, BEDALE DL8 1AQ TEL: 01677 422486 5 PECKITT STREET, YORK, YO1 9SF TEL: 01904 621554 E-MAIL: 25 YEAR RY ERSA ANNIV 1 -201 1986


Manchester House | Dallowgill, Ripon

Rising Sun Farm | Topcliffe, Thirsk

An Idyllic Country Property with Stunning Panoramic Views together with 39 acres. First Class Immaculate Accommodation. Wealth of Character Features. 5 Double Bedrooms. Stable Yard With 8 Loose Boxes. 39 Acres Pasture Land

Attractive Residential Small Holding With 7.4 Acres. Detached Three Bedroom House. Significant Potential to Extend. Good Sized Gardens And Grounds. Well Fenced Grass Paddock. Good Range Of Outbuildings.Very Convenient Location

£950,000 - £1.1 Million

£325,000 - £350,000

West Cottage | Fremington, Richmond

The Croft | Snape, Bedale

Unique Historic Property In A Spectacular Location. Four Bedroom Grade II Listed Residence. Delightful Georgian Features. Set In The Grounds of Draycott Hall. Magnificent Castellated Walled Gardens With Stunning Panoramic Views.

An Attractive Detached Four Bedroom Property. Immaculately Presented. Good Sized Gardens & Grounds. Situated In A Popular Village. Stunning Open Panoramic Views. Viewing By Appointment.



Bedale 01677 425950

Leyburn 01969 622800

The Land & Property Specialists AGRiCuLTuRE & RuRAL BuSinESS • PROPERTy SALES &LETTinGS • VALuATiOnSAnD SuRVEyS Barnard Castle t: 01833 637000


Leyburn t: 01969 600120

Stokesley t: 01642 710742


Dine For

Great places to eat and stay in the beautiful Yorkshire Dales. THE GEORGE AT 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. tel: 01765 641324

The Queen's Head is a charming, characteristic country inn dating from the 1700s, set in the attractive village of Finghall. near Leyburn. It offers comfortable modern accommodation and a traditional, cosy bar. 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, The Queen’s Head combines great food with a genuinely warm welcome. tel: 01677 450259

VENNELL’S RESTAURANT Now in its fifth year, Jon Vennell's cooking continues to impress with many major accolades and awards under his belt. Jon's wife, Laura, is front of house and has a relaxed, friendly approach which is probably why customers keep coming back to sample the seasonally changing menu. Even Claudia Blake gave a flawless review. Vennell's holds many events throughout the year. See the website for further details. tel: 01765 689000 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. tel: 01969 622206

STONE HOUSE HOTEL Stone House Hotel is an elegant, country residence dating from 1908. It is just a short drive from the bustling market town of Hawes. With its cosy bar, library-cum-billiard room and panelled Oak Room, Stone House makes a great place to relax. Enjoy delicious, locally sourced traditional food from breakfast through to dinner, and choose from an extensive list of fine wines. There are three spacious and romantic four-poster suites, and five ground-floor conservatory bedrooms that open directly onto the lawns, popular with dog owners and guests who aren’t keen on stairs. tel: 01969 667571 129



The Malt Shovel in Brearton, ten minutes north of Harrogate, is a lovely old country pub with a warm, welcoming atmosphere. Jὕrg and Jane Bleiker, founders of Bleiker’s Smokehouse and formerly of the Old Deanery in Ripon, specialise in fresh fish and home-smoked foods. The Malt Shovel holds occasional Opera with Dinner Evenings, and there will be a Christmas Opera with Dinner on Monday 19th December. With a comprehensive list of interesting wines and well-cared-for hand-pulled ales, The Malt Shovel is definitely worth a visit. tel: 01423 862929

Set in the idyllic riverside surroundings of Westholme Estate in Bishopdale near Aysgarth, Hendersons is a bright, stylish, relaxed bar and bistro-style restaurant with a contemporary feel. Using local and home-grown produce, talented head chef Andy Brooks creates Modern British cuisine, drawing on his wealth of experience from restaurants throughout London and the Midlands. Westholme Estate, Aysgarth. tel: 01969 663268 SWINTON PARK HOTEL An elegant, 30 bedroom luxury castle hotel. With four Red Stars (Inspector’s Choice) and three Rosettes awarded by the AA for excellent facilities, this is one of the most highly rated hotels in Yorkshire. Award-winning cuisine is served in the sumptuously furnished dining room, using seasonal produce sourced from the hotel’s fouracre walled garden and surrounding estate. tel: 01765 680900 YOREBRIDGE HOUSE Just outside the unspoilt village of Bainbridge in Upper Wensleydale, AA five-star hotel Yorebridge House offers sumptuous rooms and a relaxing atmosphere in an attractive riverside setting. The stylish 2 AA Rosette bar and restaurant feature an exciting Modern British menu created by Head Chef Aaron Craig and his team, using the very best of local fresh produce. tel: 01969 652060 THE BLUE LION Regarded as one of the North’s leading country inns. The ‘candlelit restaurant’ provides a stunning setting in which to enjoy a gourmet meal. All food is freshly prepared using a variety of Yorkshire produce. There is an extensive wine list to choose from. The bar, with its open fire and flagstone floor, offers a tantalising range of bar meals, as well as a fine selection of traditional hand-pulled beers. tel: 01969 624273 THE WHITE SWAN Overlooking Middleham’s picturesque market square and boasting lovely rural views, the White Swan is now a premier town-house hotel with superb facilities. Originally a coaching inn retaining many original features, the hotel has been extended and refurbished offering 17 excellent bedrooms. The brasserie offers a range of mouth-watering meals, all freshly prepared. tel: 01969 622093

THE WHITE BEAR The White Bear is situated in the beautiful market town of Masham. A team of talented chefs use locally sourced ingredients to create delicious, seasonal dishes. Enjoy your meal in the charming dining room or the traditional bar; open fires create a cosy atmosphere throughout. An extensive wine list complements the menu. Accommodation is available in fourteen individually designed rooms all en suite. tel: 01765 689319 THE COUNTRYMAN’S INN A traditional country pub, with three wellequipped, 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 caskconditioned ales, three of which are brewed within 10 miles of the pub. tel. 01677 450554 THE BLACK SHEEP BREWERY The Black Sheep Brewery Visitor Centre – situated in Masham, is the ideal place for a great day or evening out. You can take a tour of the Brewery, have a meal in the Bistro, and taste their award-winning beers at the ‘Baa…r’. You can also buy lots of goodies from the wellstocked Sheepy Shop. It offers a ‘ewe-nique’ venue for corporate entertaining, product launches, parties and weddings. tel: 01765 680101 130

Love Quality Love Karndean Floors Beacon Garage Catterick Road CATTERICK GARRISON DL9 4RZ

Unit 7, Badger Court Harmby Road LEYBURN DL8 5BF

Unit 3, Standard Court Standard Way Ind. Est. NORTHALLERTON DL6 2XA

01748 835111

01969 625111

01609 780003 131

Daleslife Autumn 2011  
Daleslife Autumn 2011  

Yorkshire's favourite magazine!