Dales Life Autumn 2014 by Dales Life

FREE Autumn 2014

ANTIQUES

FOOD

INTERIORS |

WILDLIFE

GARDENING

Acers High Plum Job

MARVELLOUS MAPLES FOR AUTUMN COLOUR

GROW YOUR OWN DELICIOUS FRUIT

Perfect Preserves

Tailor Made COUNTRY CLOTHING CHIC

TASTY SEASONAL CHUTNEYS

Stag Party

BRITAIN’S SECRETIVE WILD DEER

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FROM THE EDITOR

WELCOME

“enjoy the colour of the turning leaves”

ith its mellow light and rich, vibrant colours, autumn is a truly lovely time of year. A bounteous one too, with hedgerows, gardens and allotments weighed down with luscious fruit. Make the most of this time of plenty by cooking up your own preserves – turn to page 74 for some great chutney recipes to get you started. And what better way to capitalise on the all-too-brief British pear season than by baking the mouthwatering pear and blue cheese tart on p.80? Plums are another terrific autumn treat. If you don’t already have a plum tree in your back garden, isn’t it time to think about putting one in? On p.22 Adam Appleyard explains how to plant and pamper your backyard plum tree to guarantee a bumper crop. If you enjoy the colours of the turning leaves as much as I do, you’ll know that nothing beats Japanese maples for knock-your-socks-off autumn tints, and many of them offer gorgeous colours and textures at other times of year too. They’re easy to grow and small enough to squeeze into even the smallest yard. If you’re not already converted, take a look at Elena Greenway’s article on p.30 and you soon will be! Out in the countryside, October sees the beginning of the stag rutting season, when male deer compete for territory with spectacularly fierce displays. On p.38 Professor Chris Baines takes a look at our usually secretive wild deer – and there are more of them out there than you might think! On top of all this, of course, you can enjoy our usual winning mix of fashion, fine dining, antiques, interiors, local interest, and more besides. By the time we’re back again, Christmas will be looming… how very quickly the year slips by!

Sue Gillman Editor GUARANTEED DELIVERY Take out a subscription and never miss another issue! Visit www.daleslife.com or call 01904 629295.

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We have just introduced a fantastic new range of limestone and distressed oak flooring to complement our hand-built kitchens.

Contact us on 01748 821500 for further details. The Period House Store, Unit 3-7 Simpson Buildings, Borough Road, Gallowfields Trading Estate, Richmond, North Yorkshire DL10 4SX www.periodhousestore.co.uk BESPOKE DOORS • CAST IRON RADIATORS • OAK FLOORING • LIMESTONE FLOORING PERIOD | Dales Life | AUTUMN 2014 FIREPLACES • HANDMADE KITCHENS • WOOD STOVES 4

Contents Autumn 2014

22 9

COVER IMAGE ÂŠ Simon Phillpotts, Wild Dales Photography

Dales Life 8A Tower Street York, YO1 9SA www.daleslife.com

IFE STYLE L Inspiring ideas for your home and garden.

16 W ILD ANGLE Photographers celebrate the beauty of the natural world. 19 G ARDEN NOTES Handy tips for managing your garden. 22 PLUM JOB Fresh plums, damsons and greengages are a delicious easy-to-grow treat, explains Adam Appleyard.

50 30 LEAF ENCOUNTERS Maples are marvellous for end of year colour, says Elena Greenway. 38 STAG PARTY Deer numbers are increasing, but are these elusive animals a threat to our countryside? Professor Chris Baines reports. 47 F OOD NOTES Foods news, products and events. 50 T HE DISCERNING DINER Claudia Blake visits Truffle in Darlington. AUTUMN 2014 | Dales Life |

Contents Autumn 2014

58 74 Editor Deputy Editor Production Advertising Art Editor Proofreader Art Director Proprietor

Sue Gillman Brian Pike Claudia Blake Sue Gillman Liz Hanson Stef Suchomski Alison Farrell Annabel Eager Sue Gillman

Contributors Prof. Chris Baines, Simon Phillpotts, Brian Pike, Ian Henry, Craig Churchill, Elena Greenway, Claudia Blake, Adam Appleyard, Mandy Abbott, George Trebinski, The National Trust.

88 58 FRENCH FEAST These elegant recipes offer an exciting new take on traditional French cuisine. 74 PERFECT PRESERVES Make these rich chutneys now and they’ll be ready in time to spice up your cold meats at Christmas.

t. 01904 629295 / 235156 m. 07970 739 119 e. sue@daleslife.com www.daleslife.com

80 IN SEASON Make the most of the British pear season while you have the chance.

Dales Life 8A Tower Street York YO1 9SA.

83 PRIZE LOT This month’s auction room highlights.

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84 A DAY IN THE LIFE Behind the scenes with agricultural contractor Mark Smith. 88 STEPPING OUT Suddenly tweeds aren’t ‘tweedy’ any more and country style is chic. 96 DALES DIARY A guide to local events, by Liz Hanson. 110 THE GENERATION GAME We dispel some myths about solar panels, and why farmers are taking a shine to them. 128 TO DINE FOR Great places to eat in the Yorkshire Dales.

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Westwoods Country Living Exciting new collections for Autumn At Westwoods Country Living you’ll find a vast selection to brighten up your home this autumn. Browse our unique range of beautiful home accessories, from colourful cushions, pottery and ceramics, clocks, candles and kitchenware to quirky soft furnishings, children’s clothing and much more. The tea room is the perfect place to relax and unwind for a morning coffee, light lunch or afternoon tea.

Village Farm, Main Street, West Tanfield, HG4 5JJ 01677 470769 • Please call for opening times for the tea room

Bedale Flooring CARPETS WOOD FLOORING RUGS Discover an exceptional range of carpets, wood, laminate and vinyl flooring. We have over 23 years of experience and take the time to help you find the right carpet at the right price. Our fitters are experienced craftsmen and provide a fast and easy service. Call into our new showroom and experience the unexpected.

2 Bridge Street, Bedale DL8 2AD t: 01677 424993 www.bedaleﬂooring.co.uk Carpet by Hugh Mackay

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New showroom now open in Bedale

Exotic fabrics from Sanderson’s ‘Voyage of Discovery’ collection, available from Milners of Leyburn, 01969 622208

Handmade ceramic ‘Pheasant Little’ jug by Fenella Smith, www.fenellasmith.com

Life Style INSPIRING IDEAS FOR YOUR HOME

Charming cushion by Voyage Maison featuring a colourful carp image printed on linen, available from Bear Cottage Interiors, Hawes, 01969 666077

Stag plate from the new ‘Highland Fling’ range of tableware by Katie Alice, www.katie-alice.co.uk

Mug with classic Oliver Preston shooting cartoon, available from Westwoods Country Living, West Tanfield, 01677 470769 AUTUMN 2014 | Dales Life |

The finest handmade curtains, soft furnishings & re-upholstery We have been passionate about our work for almost 50 years. Our curtains are hand sewn using traditional methods, for a superior finish. Our sofas and chairs are lovingly crafted. Our reupholstery service, second to none. We stock one of the largest collections of designer fabrics and wallpapers in North Yorkshire. Plan how to transform your home into something special with a free consultation.

Joanna Marco Interiors 4 Anchorage Lane, Northallerton 01609 776260 Mobile: 07973 433482 peterc@joannamarco.com www.joannamarco.com

Joanna Marco

INTERIORS

B e a r C o t tag e I n t e r i o r s Period & Contemporary Country Design Bespoke design service ranging from a single cushion cover to a complete home design package

Curtains & Blinds, Fabric, Furniture, Lamps, Mirrors, Gifts. The Cattle Market, Market Place, Hawes, DL8 3RD Tel 01969 666077

www.bearcottageinteriors.co.uk

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Elegant floral wallpaper from the ‘Woodville’ collection by Zoffany, available from Joanna Marco Interiors, Northallerton, 01609 776260

Striking sculpture from a series by Harriet Glen – see more at Westwoods Country Living, West Tanfield, 01677 470769

Life Style INSPIRING IDEAS FOR YOUR HOME

Quirky handmade ‘Capercaillie’ cushion by Georgia Wilkinson, from Dovetail Interiors, Bedale, 01677 426464

Fine bone china teapot, part of the ‘Rooster’ range available from Askrigg Village Kitchen, 01969 650076

Classic gallery clock by Newgate, also available in white, from Dovetail Interiors, Bedale, 01677 426464 AUTUMN 2014 | Dales Life |

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Fabric and coordinating wallpaper from the Linwood ‘Sporting Life’ collection, available from Bear Cottage Interiors, Hawes, 01969 666077

‘Flying Pheasant’ mug from a new collection by Sophie Allport, in stock at Dovetail Interiors, Bedale, 01677 426464

Life Style INSPIRING IDEAS FOR YOUR HOME

Elegant footstool with a bold stag design from Voyage Maison - see it at Westwoods Country Living, West Tanfield, 01677 470769

Remarkably realistic electric stove by Chesney’s – see the range at Yorkshire Fireplaces, Northallerton, 01609 779866

Stainless steel hare design bottle stopper from a range of countrythemed designs at Westwoods Country Living, West Tanfield, 01677 470769

AUTUMN 2014 | Dales Life |

Time for Teal Dulux colour of the year Sea Urchin is a shade of teal which combines the harmony of green with the tranquility of blue. Use it to transform any room. We have made it easier than ever to find your perfect colour. We stock the Dulux Tailor Made Collection which offers over 1200 colours that can be mixed in any finish you want. Finishes available in Flat Matt, Matt, Soft Sheen, Silk, Eggshell, Satinwood and Gloss

SANDERSON & CO

INTERIOR DECORATING SUPPLIERS High Street, Leyburn | Tel: 01969 623143

DOVETAIL INTERIORS FURNITURE HOME ACCESSORIES GIFTS

17 Market Place, Bedale, DL8 1ED 01677 426464 www.dovetailinteriors.com

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Boo Bears Boutique is an Independent retailer of Children’s Clothing, Accessories, Gifts and Toys. We pride ourselves on our commitment to providing beautiful clothing and gifts for Children and Babies We offer a Loyalty Card scheme so the more you spend the more you can save! Please quote DALES01 to receive a 10% discount on your ﬁrst order.

Telephone 01677 425804 /boobearsboutique Boo Bears Boutique 4B Bridge Street, Bedale, DL8 2AD

New Jersey, for everyone who loves to knit.

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Visit our beautiful shop in Bedale. 38 Market Place, Bedale, DL8 1EQ. 01677 427746 www.newjerseywools.co.uk

AUTUMN 2014 | Dales Life |

the little owl

by Craig Churchill

rue to its name, the Little Owl Athene noctua is the UK’s smallest resident owl. It is also the owl that you are most likely to spot during daylight hours. Although the Little Owl is now widespread in England and Wales, it is not in fact a native species. It was introduced from continental Europe by enthusiastic ornithologists in the 1920s, to the consternation of gamekeepers, who were worried that it would prey on pheasant and partridge chicks. Subsequent studies demonstrated that these fears were groundless. In fact the Little Owl’s diet consists principally of insects, earthworms, mice, voles and shrews, although it is a plucky hunter and has occasionally been known to tackle birds bigger than itself – wood pigeons and moorhens, for example – and mammals as large as rabbits. The Little Owl can often be seen sitting on branches, fence posts or walls. It has a striking – and to our eyes amusing – habit of bobbing its head energetically when it spots something of interest. The purpose of this head movement is to help the bird to judge distances. Little Owls nest in holes in trees or buildings. Breeding starts in mid-April, and both adults are involved in feeding the brood of two or three chicks. Unfortunately, just a century since their introduction, the UK’s population of Little Owls appears to be in decline, presumably due in turn to the decreasing numbers of invertebrates and small mammals on which they feed. Craig Churchill’s interest in photography began at the age of eleven when his naturalist father gave him an SLR camera. For the last thirteen years Craig has worked as a professional photographer, specialising in studies of British wildlife. The numerous awards he has won since then include the ‘Wild Britain’ category of Outdoor Photographer of the Year and the ‘Creative Digital’ section of the International Wildbird Photographer Awards. You can enjoy more of Craig’s beautiful animal portraits at craigchurchill.co.uk

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WILD ANGLE | PHOTOGRAPHERS CELEBRATE THE BEAUTY OF THE NATURAL WORLD

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MILNERS of Leyburn Serving The Dales for over 130 years Style for you and your home

Green one

6 Market Place, Leyburn DL8 5BJ | 01969 622208 sales@milnersofleyburn.co.uk | www.milnersofleyburn.co.uk

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garden notes

A Prickly Customer?

Grow Ahead © RHS / Tim Sandall

Hedgehogs are charming little animals, and this cute wooden hedgehog box is designed to encourage them to take up residence in your garden. It’s a perfect place for a hedgehog to hibernate, and the small entrance will prevent foxes, dogs, cats and other hedgehog-botherers from getting in. Just put it in a quiet corner with the entrance facing south and cross your fingers! Available from gardentrading.co.uk.

TOP OF THE MOPS Mop-head hydrangeas (Hydrangea macrophylla) with their heart-shaped leaves and generous blooms are a must for any garden. Many cultivars tend to be blue in acid soils and pink in alkaline ones, but you can encourage yours to shift from pink to blue by adding aluminium sulphate to the soil. Plant in autumn in sun or partial shade. Get yours from Ravensworth Nurseries, Ravensworth, near Richmond, 01325 718370.

No sooner has one growing season finished than you need to begin planning the next! With crops like broad beans you can get a head start – and an early crop next year – by planting a row or two now. ‘Aquadulce Claudia’ is the variety of choice for autumn broad bean sowings. Available from Unwins seeds at Jamesons Country Store in Masham, wejameson.co.uk.

The Sky’s the Limit How many different birds can you recognise? If you’re keen to become more familiar with our feathered friends, a birdwatching trip with a guide is an ideal way to deepen your understanding of the subject. Veteran birdwatcher Linda Jenkinson will be running a one-day class on Saturday 11th October at Old Sleningford Farm near Ripon – for details see under ‘Courses and Events’ at oldsleningford.co.uk.

Leaf It Out Dreading having to rake all those leaves off the lawn? Well maybe you don’t need to! Scientific research suggests that mowing leaves into your turf adds vital nutrients that will boost grass quality. Set your mower at 7–8cm and mow at least once a week during leaf-fall. There’s plenty of discussion about this topic on the web – type ‘mow leaves into mulch’ into your favourite search engine.

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garden notes

It’s a Scoop! Winter Wonders Summer bedding plants, tubs and hanging baskets are starting to look a bit tired, so it’s time to jolly them up with something that will give you a welcome splash of colour through winter. Winter-flowering violas are just the thing – remarkably tough little plants that bloom bravely even in the harshest weather. Check out the selection at Ravensworth Nurseries, Ravensworth, near Richmond, 01325 718370.

FAT CHANCE With winter on the horizon, it will soon be time to start feeding your local birds again. The Fat Snax Feeder Ring is a simple, elegant way of holding the fat balls that can make the difference between life and death for some of our garden regulars like blue tits, coal tits and robins, and if you’re lucky it might even attract rarer visitors like woodpeckers and nuthatches. Buy online from rhsplants.co.uk.

Go Wild Here in the Dales we have a wonderful range of free food on our doorsteps, and autumn is the prime time to hunt for a wild feast. If you’re new to foraging, Hedgerow by John Wright (Bloomsbury, hardcover, RRP £14.99) offers an excellent introduction to the subject. It covers fifty species of edible wild plants to look out for, and includes plenty of fascinating background information and a selection of handy recipes.

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Autumn leaves may look gorgeous but they’re a potential nuisance for pond owners. A few leaves won’t do any harm, but too many can disturb the delicately balanced ecosystem that keeps the water clear and its inhabitants happy. If your pond is close to a densely clad tree, consider netting it to stop it being overwhelmed. Alternatively use a pond scoop regularly to haul out the majority of the leaves until the trees are bare.

At the Cutting Edge Get yourself the right equipment and pruning trees and shrubs won’t seem like quite such a chore. For centuries the Japanese have led the world in the art of manufacturing razorsharp blades, so it comes as no surprise that their secateurs are some of the sharpest you’ll find. Celeb gardeners rave about them, and once you’ve tried them you’ll understand why. Find a selection at niwaki.com.

GROVE HOUSE

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Plum JOB

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Fresh plums, damsons and greengages are a delicious, easy-to-grow treat. Adam Appleyard explains how to plant, prune and pamper a plum tree.

love apples and pears, but plums are the fruit that I most look forward to as summer starts drawing to a close. Eaten straight from the tree, the contrast between that cool, sweet, juicy flesh and the sharp, astringent skin is simply sublime! The British climate is perfectly suited to growing plums, and many older gardens come with a plum tree already in place, albeit sometimes a sadly neglected one. If yours doesn’t then you’ll be delighted to know that nowadays there are plenty of varieties grown on dwarfing rootstocks that can give you a generous crop even in a relatively modest space. Late autumn is a good time to plant a plum tree, so why not start making plans right now?

SWEET AND SOUR People are sometimes a little confused about the relationship between plums, damsons, greengages, yellowgages and bullaces. The fact is that all of them are different strains of the same plant, Prunus domestica. Despite belonging to the same species they vary widely in terms of colour, size, taste and degree of sweetness. Some cultivars (‘dessert’ plums) can be eaten straight from the tree, others (‘culinary’ plums) are too mouthpuckeringly sharp to be eaten without cooking. Bullaces, having the disadvantage of being both small and very tart, aren’t much cultivated nowadays, but can still be found growing wild in the hedgerows.

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“you can’t beat the deep, rich flavours of a damson” When choosing between varieties you need to consider two important factors. The first of these is cropping season. By planting a mix of early, mid-season and late croppers – if you have the space – you can potentially enjoy plums from August through until the end of October. The other factor to consider is whether or not the variety in question is self-fertile, that’s to say whether it can set fruit without another plum tree nearby. If you want to plant a variety that’s not self-fertile then you’ll need to make sure there’s a suitable pollinator within a bee’s reach. ‘Victoria’ is the most widely known dessert plum; it’s a mid-season cropper and has the advantage of being self-fertile. Plum connoisseurs will tell you that ‘Cambridge Gage’ and ‘Jefferson’ have better flavour, but neither is fully self-fertile. For use in cooking you can’t beat the deep, rich flavours of a damson, and ’Farleigh’ and ‘Prune’ are both reliable late-season, self-fertile examples.

A PLACE IN THE SUN Plant plum trees before the worst of winter sets in to give them a head start in next year’s growing season. Choose a sunny, sheltered spot on welldrained soil and avoid frost pockets. Plums blossom in early spring, and a sharp frost during flowering could deprive you of much or all of your year’s crop.

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Dig a large hole in advance, and incorporate some well-rotted compost into the soil to improve its texture. The plum tree you buy will be a scion of your chosen cultivar that has been grafted onto a suitable rootstock. The joint where the two plants have been grafted together will be clearly visible, and you should make sure it stays at least 5cm above the final soil level. If in doubt use the soil mark on the trunk for guidance. If your tree is freestanding rather than trained up against a wall, stake it for the first growing season, but not so tightly that it can’t move a couple of centimetres in all directions. Trees will grow thicker, stronger limbs when subjected to a little to-and-fro motion by the wind, so the aim is to stop it blowing over in gales, not to immobilise it.

LESS IS MORE

PAGE 22 ‘Victoria’ plums, PAGE 23 ‘Prune’ damson. PAGE 24 TOP ‘Farleigh’ damson, BOTTOM ‘Mirabelle’ plums, THIS PAGE TOP ‘Victoria’ plum trees, BOTTOM ‘Mirabelle’ plum and cinnamon jam. PAGE 26 TOP LEFT Prunus domistica ‘Czar’.

Whether you have planted a new plum tree or inherited an established one, sooner or later you will need to think about pruning it. Plum trees bear fruit on one- and two-year-old branches, and by thinning out the branches on your tree you will actually increase its yield. Never, never prune your plum in winter or you will expose it to infection by fungal diseases such as silver leaf. Prune young plum trees in spring, and established ones in summer. If your plum tree has been neglected then carry out restorative pruning over the course of several years to reduce stress on the tree. If you aren’t confident about pruning then invest in a good reference book. The basic principles for established trees, though, are simple enough. First remove dead, diseased and damaged branches. Next cut out any weak or crossing ones. Once this has been done, the aim is to create a tree that has an open, uncrowded crown with a maximum of three or four main branches.

Images © RHS and © Garden World Images

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ADAM’S TOP TIPS FOR PAMPERING YOUR PLUM TREES If you have a dwarf or small wall-trained tree, keep an eye on the weather forecast and protect blossom from frost by swathing it in insulating fabric supported on a structure of bamboo canes. Don’t leave frost protection in place any longer than necessary, though. Many gardeners feed their flowers and vegetables but seem to forget that trees need a bit of tender loving care too. Mulch your plum tree with well-rotted farmyard manure or good homemade compost in early spring. You can supplement this with a top dressing of bonemeal or chicken manure pellets, but don’t over-fertilise or your tree will develop leafy growth at the expense of producing fruit. Keep your tree well watered in dry spells during the growing season. Mulching will help retain this moisture in the ground. If the tree sets too much fruit, individual fruit will be smaller and branches may break under the combined weight. Thin out fruit in May and again in July, concentrating on removing ones that look damaged or otherwise not up to scratch. If your trees produce translucent resinous blobs, this is a condition known as ‘gumming’. It is usually a sign that the tree is stressed by disease, poor nutrition, physical damage or an over-heavy crop. Try to identify the problem and address it!

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LEAF encounters

Maples are marvellous for end-of-year colour, says Elena Greenway 30

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AUTUMN 2014 | Dales Life |

a “the vibrant hues of autumn leaves give us one last glorious explosion of colour before winter sets in.” 32

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s summer fades and the flowers in our hedgerows and gardens dwindle, the vibrant hues of autumn leaves give us one last glorious explosion of colour before winter sets in. And if there’s one group of trees that wins hands down when it comes to intensity and variety of autumn colour, it’s the maples – or Acers as gardeners tend to call them. There are many different species of Acer, but the one that is most widely cultivated – and with good reason – is Acer palmatum, the Japanese maple. Bred for centuries by enthusiastic plantsmen, there are now huge numbers of different cultivars, with autumn tints ranging from startling yellows to deep, smouldering crimsons. Even before autumn arrives, Japanese maples display a wide variety of mature leaf colour, from pale greens and pinkish whites to bronzes and maroons. Add to that a surprising diversity of bark types and growth habits, and it’s clear that no other species of tree offers as many decorative possibilities. What’s more, whatever the size of your garden you’ll find an Acer palmatum to fit. From 25-metre specimen trees to knee-high versions perfect for containers, there’s an Acer palmatum to fill pretty much any space.

GROW SLOW Acers thrive in moist, well-drained neutral or acid soils. Don’t worry if your soil is alkaline, though, because you can cultivate Japanese maples very successfully in containers. Acers are slow-growing plants, and they develop at an even more leisurely pace when planted in a pot. Even varieties that potentially grow two or three metres tall in open ground will survive quite happily for a decade or more in a relatively modest container. Apart from the right soil, the other crucial requirement for Acers is some modicum of protection from the worst excesses of the elements. Their delicate leaves don’t respond well to prolonged scorching summer sunshine or chilling winds, so a sheltered spot in partial shade is the place best calculated to keep them happy. In its native Japan, Acer palmatum tends to grow as an understory shrub in shady woodlands, so if you have larger trees or shrubs in your garden, feel free to position your Acers close up against them. The Acers will appreciate the dappled light, and the odd splashes of sunshine penetrating from above will make their rich colours stand out beautifully against the shady background. Other good sites would be in the crook of a wall or next to a water feature – there are few more charming sights in autumn than a scattering of colourful maple leaves on the surface of a pond.

THE KINDEST CUT Water Acers well in summer, and mulch with bark or pine needles to give their soil that extra touch of acidity. The most common problem that ornamental Acers suffer is leaf scorch, which is usually caused by exposure to cold or drying winds, inadequate soil moisture, or both. The scorched leaves may die off, but fortunately new ones develop to replace them, often surprisingly quickly. Be aware, though, that leaf scorch could be a sign that your Acer needs to be moved. Mature pot-grown Acers should be root-pruned every two or three years. Remove your plant from its container in late winter and cut back a few centimetres from around the root mass. Trim back the larger, thicker roots harder than the small ones. Add fresh compost and re-pot in the same container. This may seem drastic treatment, but it will give your plant a new lease of life. PAGE 30: Acer palmatum ‘Kotomaru’ PAGE 31: Acer palmatum ‘Osakazuki’ PAGE 32 TOP LEFT: Acer palmatum ‘Ichigyoji’, TOP RIGHT Acer palmatum ‘Sango-kaku’, BOTTOM Acer palmatum ‘Dissectum’, THIS PAGE Acer palmatum var. dissectum ‘Seiryu’ PAGE 34 TOP: Acer palmatum ‘Shojoshidare’ CENTRE: Acer japonicum ‘Aconitifolium’ BOTTOM: Acer amoenum

THREE AMAZING ACERS ACER PALMATUM ‘SANGO-KAKU’ (AKA ‘SENKAKI’) Leaves emerge green with a touch of pink in spring, turning bright yellow in autumn. When they fall they reveal the bright pink bark that gives the plant its alternative name of coral bark maple. An upright shrub that can grow to two metres high.

ACER PALMATUM VAR. DISSECTUM ‘SEIRYU’ An upright shrub with delicate, lacy, finely cut leaves that emerge yellow-green and develop rich yellow-orange and crimson tints in autumn. Height up to three metres.

ACER PALMATUM VAR. DISSECTUM ‘DISSECTUM ATROPURPUREUM’ A gracefully weeping, bushy, mound-forming maple whose deeply cut leaves are purplishred in spring, reddish-green in summer and finally turn a deep red in autumn. Height up to two metres.

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ACER FACTFILE WORLDWIDE DISTRIBUTION 128 species, mostly native to Asia, and all but one hailing from the Northern Hemisphere.

NATURAL HABITAT Most are deciduous, shade-loving inhabitants of mixed woodland.

GOING NATIVE The only maple native to the UK is the field maple, Acer campestre. It’s commonest in the south of England, but you can find occasional specimens up and down the Dales. Its larger, clumpier cousin the sycamore, Acer pseudoplatanus, is believed to have been introduced around 1700.

ACER SUPERSTAR Acer palmatum, the Japanese maple, is by far the most popular garden Acer. There are said to be more than 1,000 different cultivars, mainly bred in Japan.

OTHER OUTSTANDING ACERS Acer davidii ‘George Forrest’, the snake bark maple, grows to five metres and has attractive stripy bark that is purplish-red when young. Acer griseum, the paper bark maple, grows to five metres and has distinctive peeling, tan-coloured bark and red autumn leaves. Acer rubrum grows to five metres and has intensely scarlet autumn foliage. Acer platanoides ‘Crimson King’ grows to eight metres and bears deep crimson leaves throughout the year.

PROPAGATION You can grow Acers from seed, but in the case of Acer palmatum you can’t guarantee exactly what characteristics the resulting plants will have. Acer palmatum can be propagated by hardwood or semihardwood cuttings, but you may need to be persistent because success rates are poor. Commercially, most ornamental Acers are propagated by grafting to ensure consistency, making them relatively expensive plants to buy. First image © Garden World Images All other images © RHS

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INSTANT INSPIRATION Whether its Acers or any other garden plant that you’re interested in, there’s plenty of helpful information on the Royal Horticultural Society website, www.rhs.org.uk. Use the RHS Plant Selector to decide what to plant, and the handy Plant Finder to locate a nursery that can supply it. Of course nothing beats seeing plants growing in context, and here in North Yorkshire we’re lucky to have the magnificent RHS garden at Harlow Carr in Harrogate on our doorsteps. With environments ranging from formal borders to wildflower meadows and woodland it’s an unbeatable source of ideas — and open every day of the year bar Christmas Day. For full details visit rhs.org.uk/gardens/harlow-carr.

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STAG party Deer numbers continue to increase, but are these beautiful and elusive animals a threat to our countryside? Professor Chris Baines reports.

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p â&#x20AC;&#x153;â&#x20AC;Śa herd of fallow deer lazily grazing in the parkland of some ancient stately home.â&#x20AC;?

ub names such as The White Hart, The Stag and The Roe Buck are a clear indication that deer have been a feature of the Yorkshire Dales for centuries. You can also see deer depicted in local coats of arms, and illustrated in the carved stone, carpentry and decorative plasterwork of many an ancient building. Surprisingly, perhaps, there are more deer living in the English landscape now than at any time since the last Ice Age, ten thousand years ago. On the one hand this is causing a very real problem for foresters and farmers, damaging wildlife habitat and leading to calls from some quarters for as many as half of our 1.5 million deer to be shot. And yet there are few more thrilling sights than a startled deer caught in the headlights at dusk, or a majestic red deer stag with its antlers silhouetted against the skyline, or a herd of fallow deer lazily grazing in the parkland of some ancient stately home. At Fountains Abbey and Studley Royal, the National Trust manages a magnificent herd of red deer, fallow deer and sika, and this is a perfect place to spot the differences between them.

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The two truly native species of wild deer are red deer and roe deer. October is the rutting season, when stags compete for territory and for mates. The deep roaring calls, the clouds of breath on the cold autumn air and the occasional crash of antlers combine to make a great spectacle, but red deer stags are very large and dangerous animals, so observers definitely need to keep their distance. Although we have six different species of deer running wild through the English landscape, only two of them are truly native. The first of these, the red deer, is a herd animal. It is most at home on open fell sides, but it has been domesticated in parkland and contained in hunting forests for centuries, and red deer are now quite widely farmed for venison. The â&#x20AC;&#x2DC;candelabraâ&#x20AC;&#x2122; antlers are shed each spring and develop an extra spike each year, so the oldest stags have always made the most highly prized trophies. Roe deer could hardly be more different. They are much smaller animals, less than three feet tall at the shoulder. They live solitary lives for most of the year and are much more at home in the damp meadows and broadleaved woodlands of

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the valley bottom. The roe buck has two short-spiked antlers, each with up to three points, and the one or two hinds in his family group will give birth to two, or occasionally three, fawns. Roe deer are browsing animals. In the Dales they will eat the young shoots of a wide range of trees and shrubs, and they can seriously damage young plantations. Fallow deer are perhaps the most picturesque. They have dappled backs that give perfect camouflage in woodland glades, and the bucks have broad, flat antlers. Originally native to Asia and Eastern Europe, fallow deer were introduced to England by William the Conqueror. They have been a feature of Studley Royal for more than five hundred years, and they are the classic deer park species. In the wild they are woodland animals and range over wide territories. The males and the females live in separate herds outside the breeding season, and the sight of the forest of antlers in a male herd can be breathtaking.

Originally native to Asia and Eastern Europe, fallow deer were introduced to England by William the Conqueror. PAGE 38-39: Red deer stag PAGE 40: Red deer hinds looking for chestnuts PAGE 41 TOP L: Red deer at Swinton Park R: Fallow deer stag PAGE 42 Roe deer PAGE 43 TOP: Stags sparring during rutting season BOTTOM: Young fallow deer at Swinton Park CENTRE & PAGE 44: Red deer at Fountains Abbey

Fallow deer are browsers, nibbling the young shoots of trees. In traditional deer parks you can see a sharply defined browsing line beneath the branches of the trees, kept neatly trimmed by generations of deer feeding at full stretch. In harsh winters, and where deer are too numerous, fallow deer also have a habit of stripping the bark, and this can greatly reduce timber value or even kill the tree. Deer are at their most vulnerable when they are very young. Young fallow deer in particular rely on their dappled camouflage for protection. At any sign of danger the fawns will shrink down into the long grass or the woodland undergrowth and lie perfectly still. With no wolves or bears to worry about, the only modern threat comes from humans and their dogs. Most of the time the camouflage works wonderfully well, and the young animals go completely unnoticed, but lying motionless is no protection against large agricultural machinery. Nevertheless fallow deer numbers are growing steadily, year on year. Given the huge populations, wild deer are surprisingly invisible to most of us. They tend to be particularly active between dusk and dawn, and the adults are quick to flee when disturbed.

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This, combined with their preference for sheltered woodland cover, makes them a challenge for hunters, and difficult to control. In the sporting world, however, these characteristics make deer appealing quarry species, and commercial stalking is a significant rural business success. Venison is acknowledged to be one of the healthiest of red meats, and although food retailers mainly stock meat from deer farms, there is great potential for combining venison production with culling deer for wildlife habitat and crop protection. As numbers grow, deer tend to spread out from their natural woodland habitat into adjacent farmland. This causes understandable concern about the role that wild deer play in transmitting bovine tuberculosis. So far badgers have dominated the headlines, but with more than a million wild deer roaming the countryside we can expect to see much more discussion of the issue in the media in the years ahead. For more information about deer, head to the British Deer Society website: www.bds.org.uk

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DID YOU KNOW? Deer antlers were used as tools from the Stone Age onwards, and thousands have been found in Neolithic copper mines and flint-napping sites. Red deer antlers become larger and more complex with each annual moult and regrowth. The oldest stags may carry as many as 16 points on each antler. Male and female red deer are called stags and hinds, and their young are called calves. Roe and fallow deer are known as bucks and does, and their young are fawns. The muntjac is a Chinese species the size of a large dog. Introduced to the countryside from Woburn in Bedfordshire a century ago, they have spread as far north as the Scottish border. Hunting for deer with hounds has been banned since 2005, but stalking is still a significant country sport that contributes more than ÂŁ100 million each year to the UK economy.

SEE FOR YOURSELF Nearby places where you can enjoy watching herds of deer grazing include Swinton Park, near Masham (swintonpark.com) and Fountains Abbey (fountainsabbey.org.uk).

FOOD • WEDDINGS • ACCOMMODATION in the heart of the Yorkshire Dales Our restaurant opened in April this year in the 150-year-old converted racing stables. Experience sumptuous honest cuisine, made with seasonal, locally-sourced ingredients and served with hand-picked wine from our award-winning cellar in the warm, friendly atmosphere of these unique surroundings. Stay in our refurbished spacious cottages, suitable for both couples and families, adjacent to the restaurant and The Forbidden Corner. Our self-contained air conditioned function suite caters for 50 guests and up to 350 people can be accommodated in a marquee in the exquisite grounds of Tupgill Park, making for memorable weddings and events.

Bar • Restaurant • Cellar • Accommodation COVERDALE, LEYBURN, NORTH YORKSHIRE DL8 4TJ T: 01969 640596 E: INFO@THESADDLEROOM.CO.UK WWW.THESADDLEROOM.CO.UK AUTUMN 2014 | Dales Life |

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

Yorebridge House is situated in the heart of the beautiful Yorkshire Dales with stunning backdrops of rolling hills and rivers.

STAY

The Victorian Grade II Listed former Headmaster’s House and School sits proud and welcoming, promising luxury, relaxation and beautiful interiors. The award winning five star accommodation boasts individually designed luxury bedrooms, some of which include their own private terraces with outdoor hot tub. Perfect for romantic getaways, Yorebridge House also offers superb 3AA rosette dining, including delights such as Swinton Estate Venison with Brambles and Chocolate, Beef Fillet with Confit Tomato, Onion & Oxtail, and to finish Dark Chocolate Pavé with Pear, Honeycomb and Praline Ice-Cream. Yorebridge House is also the perfect venue for a Wedding Day to remember. Licensed for civil ceremonies this exclusive use venue offers a bespoke wedding service to help you create the day of your dreams along with your own personal wedding coordinator.

DINE

WEDDINGS

Yorebridge House - Bainbridge - Leyburn - Wensleydale - North Yorkshire - DL8 3EE. - UK Telephone: 01969 652 060 - Facsimile: 01969 650 258 Email: enquiries@yorebridgehouse.co.uk - Web: www.yorebridgehouse.co.uk | Dales Life | AUTUMN 2014

Food notes

GROWING BY THE BOOK Join the ranks of dedicated foodies who are cultivating their own fine-dining fungi at home – and recycle your old paperbacks into the bargain! With a kit from Gourmet Woodland Mushrooms you can grow a splendid crop of Yorkshire oyster mushrooms using nothing more than a plant mister and an unwanted novel or two. Buy your kit online from gourmetmushrooms.co.uk.

FLOWER POWER

SPECIAL MEATING

The chalk dales grazed by Richard Morrell’s pedigree herds of Highland and Belted Galloway cattle at Towthorpe Manor Farm, near Driffield, are full of beautiful wild flowers – and maybe that’s why the beef tastes so good! The flowery feeding regime continues in winter, when the cattle eat bales from the flower-rich field margins. Richard supplies beef to Fodder, the award winning food store and cafe in Harrogate.

Vegetarians, look away! Let’s Eat Meat by Tom Parker Bowles (Pavilion Books, hardcover, RRP £25) is an unabashed celebration of carnivorous eating. There are 120 recipes in total, drawing inspiration from around the globe. They cover everything from cosseting your prime cuts to adding depth of flavour to your cooking by using cheaper selections and more modest quantities of meat.

GO SLOE

THE JAR’S THE STAR With gardens, hedgerows and markets piled high with fresh fruit and veg, now’s the time to get busy in the kitchen making jams, chutneys, pickles and compotes. And what better to store them in than these 500ml glass jars, complete with secure hinged lids and rubber seals? Available from Dovetail Interiors in Bedale, dovetailinteriors.com.

Everyone has heard of sloe gin, but how about a glass of sloe sherry or sloe port? Raisthorpe Manor Fine Foods have won numerous awards for their fruity foods and beverages, and their

range of sloe-based liqueurs, with their natural tangy flavours and vibrant colours, taste every bit as good as they look. Visit raisthorpemanor.com for a list of local stockists. AUTUMN 2014 | Dales Life |

Food notes

GAME ON!

PAN HANDLING Ideal for making chutneys, jams and other preserves, this traditional stainless steel preserving pan has a funnel shape and a wide top to make it easy to evaporate excess liquid without the contents boiling over. It has a generous 8-litre capacity, but the sturdy handles make it easy to move around, even when full. Buy yours online from gardentrading.co.uk

GOOD LOOKING COOKING The Fat Penguin stove from Yorkshire Fireplaces doesn’t just heat your house, it cooks your dinner for you! The stove includes a top plate for your kettle or saucepans, and an oven that can reach temperatures of up to 300ºC – not to mention the super-efficient clean-burn system and striking good looks. Find out more at the Yorkshire Fireplaces showroom on Northallerton High Street, or visit yorkshirefireplaces.co.uk

Lean, healthy and rich with flavour, venison is a meat that has become deservedly popular over the last few years. Holme Farmed Venison, near York, supply delicious, naturally reared, grass-grazed venison to discerning restaurants and private customers. They also offer succulent wild boar and a comprehensive selection of game, fresh in season. Visit hfv.co.uk to find out more.

PORK & APPLE Do you have a tree full of apples and no idea what to do with them all? If so, why not go along to one of the popular Apple Juicing Days at Old Sleningford Farm near Ripon? You can use their equipment to produce delicious juice from your surplus apples, and even get it pasteurised if you wish. Visit oldsleningford.co.uk for dates and details.

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Also at Old Sleningford, on Saturday 15th November, you can join a one-day, hands-on course to learn how to make juicy, tasty sausages. The pork will be from Old Sleningford’s own pigs, with herbs and other ingredients from their garden. The course costs £45 per person, including lunch and sausages to take home. For further details send an email from the contact page at oldsleningford.co.uk

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The Discerning Diner Claudia Blake visits Truffle in Darlington

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s Grange Road reaches the centre of Darlington it takes a sudden swerve to the left before petering out. Here you’ll find an intriguingly diverse collection of small shops, ranging from ‘Adults Only’ through to some seriously high-end fashion boutiques. Truffle is in there amongst them, squeezed up against what is surely one of the town’s oddest – and probably narrowest – buildings, the former Sloan’s Billiard Rooms. The premises occupied by Truffle has its own share of eccentricities. Beyond the tall, lop-sided glass frontage the floors quickly move out of alignment with the outside world. Immediately to your left as you enter you’ll find one or two tables where you can sit watching the world go by, or admiring an improbably tall and sparkly light fitting. Venture further back into the restaurant – as we did – and you will have to turn your back on the daylight and descend a half floor below ground level. With its dark wood flooring and grey-green walls decorated with little more than the occasional mirror and a series of exuberant watercolours of Darlington landmarks, this inner sanctum is a pleasantly muted, uncluttered space. The staff strike the same balanced note: warm but not effusive, efficient but not pernickety. It’s easy to feel at ease here. The à la carte menu carries a decent range of choices – six starters, six mains – all of which sounded tempting enough. There’s a wideranging wine list that covers a variety of price points, all the way up to three figures. The evening’s eating opened with a pert

complimentary amuse-bouche – a garlic and onion velouté – and some moreish ciabattastyle bread. For his starter Piers chose Truffle’s twice-baked cheese soufflé, which turned out to be a cheerful golden-brown dome in a moat of creamy sauce, boldly presented in a simple white dish. The crisp crust was rich with savoury-cheesy flavours. It contrasted perfectly with the soft, fluffy inside, which had a hint of spinach running through it for extra interest. I can’t help feeling that with the creamy sauce – which didn’t seem much of an advance beyond mere cream – less might have been more. Even so, one of the year’s more memorable soufflés.

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“It was a genuine visual treat.”

If the soufflé earned a thumbs-up, then our other starter – a salt-baked beetroot and goat’s curd salad – probably justified forming a conga-line and dancing round the restaurant until dawn. And that was solely on the grounds of its striking good looks. Every imaginable cultivated variant of beetroot seemed to have been invited to the party: slabs of maroon-red beetroot, cubes of orange beetroot, crescents of yellow beetroot, and wafers of that variegated beetroot that reveals concentric circles of red and white when you cut across it. Set against the backdrop of a pewter grey plate – along with a scattering of toasted hazelnuts, a clump or two of startlingly white goat’s curd and a scattering of micro-greens – it was a genuine visual treat.

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With food that looks as dapper as this, the taste – for the record, pleasant enough – is almost a secondary consideration. Just a thought, though, Chef… swap that pleasant but relatively anodyne goat’s curd for some sharp, zingy goat’s cheese and maybe you’d have even more of a knock-emdead dish on your menu? Culinary delights are like buses – you wait for ages, then several come along at once. The roast loin of lamb we chose as a main looked almost as handsome as the beetroot dish, and it scored top marks in the taste department too. The lamb, cooked rare, was the epitome of soft, melting succulence. It came with viridian swirls of pea purée, pea-shoots and plump, round fresh peas – lots of vibrant green tastes and textures to give an extra lift to that juicy lamb. I like the cut of Chef’s jib. Our other starter, pan-roasted halibut with a herby crust, couldn’t quite compete on looks, but pressed all the right buttons in the taste department. Like the lamb, it was sensitively cooked, and it worked surprisingly well alongside a thick, sticky-sweet red wine jus. Our number one choice for pud had sold out, so (after shaking baleful fists at other diners) we resigned ourselves to ordering two not-toodissimilar desserts. My sticky toffee pudding with salted caramel sauce and vanilla ice cream was as sticky and toffee-ish as you could wish, and generally beyond reproach.

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Piers’ chocolate brownie with vanilla ice cream and raspberry coulis seemed a touch dry in places and, to my palate, might have benefited from a stronger emphasis on those dark, bitter cocoa flavours we chocoholics crave. But I’m hard to please that way. All in all, though, a thoroughly splendid evening. You’ll find several other aspirational eateries knocking around up and down Grange Road and Duke Street, but Truffle is definitely the one most likely to draw us back. For further information about Truffle call 01325 483787 or visit trufflerestaurant.co.uk.

What to expect

Accomplished fine dining in Darlington’s chichi West End.

Ambience

Take your pick. Enjoy the street-life at the front, or chill out in an understated underground retreat at the back.

The bottom line

We paid just over £35 per person for three courses each from the à la carte menu. Wines can be had by the glass from £4.25 (175ml), bottles from £17.

Worm’s-eye view

There’s an ‘early bird’ menu offering three courses – presumably a little less refined – for £19 a head. Just how early a bird you have to be to get a peck at it wasn’t entirely clear.

Ideal for

Romantic twosome; family celebration; business lunch.

High points

Never mind the Pollocks, Chef can turn even the humblest root veg into abstract art. He’s no slouch at cooking lamb either.

Less impressed

Not sure why the door had to stay propped open for so long on a chilly evening.

Park life

You can park directly outside, no restrictions after 6pm.

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Enjoy Roux Scholar Jonathan Harrisonâ&#x20AC;&#x2122;s unique cuisine in the traditional surroundings of the Sandpiper Inn. Modern British food using only the finest local ingredients, beautifully prepared and presented. Fine wines, real ales and friendly service. Accommodation available.

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

The White Bear Wellgarth, Masham, North Yorkshire HG4 4EN The White Bear is a 5 star inn situated in the pretty market town of Masham. We serve delicious breakfasts, lunches, afternoon teas, and dinners, all prepared using the finest local produce. Stay in one of our delightful rooms and experience a real taste of the Dales. 01765 689319 | info@ thewhitebearhotel.co.uk | thewhitebearhotel.co.uk

AUTUMN 2014 | Dales Life |

Stone House Hotel Now taking Christmas bookings

The Country House Hotel overlooking magnificent Wensleydale Open daily for: Coffee & Fresh Baking Light lunches served 12-2pm Delicious Table D'H么te Dinner Menu 6.30-8.30pm

Christmas Party Nights - now available to book

Tel: (01969) 667571 Sedbusk, near Hawes, Wensleydale www.stonehousehotel.co.uk

Tucked away on the banks of Bishopdale Beck and surrounded by rolling countryside, Hendersons is the perfect retreat for weddings, christenings, private parties, corporate events and celebrations. The restaurant and bar have recently been refurbished, and the splendid lodges are luxurious and finished to the highest standards. Whatever you have in mind, we can make your event a memorable experience. Contact paul.dixon@westholme-estate.co.uk For bookings and enquiries tel. (01969) 663268 Hendersons Bar and Restaurant, Westholme Estate, Aysgarth, North Yorkshire DL8 3SP www.westholme-estate.co.uk 56

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To book space in the Winter issue contact Sue Gillman Telephone: 01904 629295 Mobile: 07970 739119 email: sue@daleslife.com www.daleslife.com

THE QUEEN’S HEAD FINGHALL

ROOMS

RESTAURANT

BAR

Christmas 2014 Party menus from £12.50 per person for up to 80 guests Dinner & Disco on selected evenings. Exclusive use for parties of 40 plus Open for Christmas Day Lunch and New Years Eve Gala Dinner & Disco The Queen’s Head, Finghall 01677 450259 | enquiries@queensfinghall.co.uk | www.queensfinghall.co.uk AUTUMN 2014 | Dales Life |

Campbells of Leyburn Your family run Fine Food and Wine Emporium

Passionate About Quality and Choice Look out for the opening of our

NEW

UPSTAIRS WINE EXTENSION

COMING SOON!

ampbell’s independent family owned food emporium has served the dales for over 140 years. The shop is a first stop for many travellers to Leyburn to view the finest local rare breed meats, an extensive range of store cupboard ingredients, a well-stocked delicatessen and a varied selection of exotic fruits and vegetables. For those people bored with shopping in supermarkets, and the same limited options, Campbell’s exciting selection of local, artisan and continental cheeses from around the world, fill the whole aisle –and you are spoilt for choice! Whether it is local

Yorkshire and English cheese which includes the famous Wensleydale from Hawes Creamery or something from further afield, you won’t find a better cheese board selection locally. In our extended upstairs wine department you can discover some of the widest selection of over 1500 quality wines and spirits in the region. Our already successful Wine Club which hosts visiting growers and major brands invites you to take up free membership to hear about exclusive offers including tastings, previews and discounts. We look forward to seeing you in store soon.

www.campbellsofleyburn.co.uk 4 Commercial Square, Leyburn, North Yorkshire DL8 5BP Tel: 01969 622169 Email: enq@campbellsofleyburn.co.uk

Good Pub Guide Inn of the Year 2014

Food served all day on Sundays Please contact us for menu details. Fixed price lunch £15.50 and £18.50 also available Monday – Saturday

Tel: 01969 624273 www.thebluelion.co.uk 58

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Where to find us Commercial Square

Hawes A684

Bedale

Harmby Road

Wensleydale Railway

Campbells of Leyburn is situated in Commercial Square at the top end of the village near to the Bolton Arms pub.

Campbells of Leyburn

– serving the Dales community since 1868 – naturally

To book space in the Winter issue contact Sue Gillman Telephone: 01904 629295 Mobile: 07970 739119 email: sue@daleslife.com www.daleslife.com

STEP INTO SWALEDALE, STAY, RELAX, EXPLORE

www.theburgoyne.co.uk enquiries@theburgoyne.co.uk Tel 01748 884292 On The Green, Reeth, North Yorkshire

Lunches served on the first Sunday of every month, open daily to non-residents for evening dining. Special occasions, Bonfire Night, Christmas parties, New Year’s Eve. Great Winter discounts on stays of two nights or more. Please see our website for details.

DELI, BAKERY & TEA ROOM From our deli

Heart of the Yorkshire Dales • Farm Fun • Farm Cafe • • Farm Shop and Deli • • Farm Butchers • Swinithwaite, Leyburn, DL8 4UH 01969 663377 • www.berrysfarmshop.com OPEN ALL YEAR ROUND

Home baked bread Delicious cakes and scones Pies and pasties baked daily Greetings cards and gifts OUR TAKE HOME BISTRO MEALS all cooked on the premises OUR TEA ROOM IS OPEN DAILY

∙ Market Place, Askrigg ∙ ∙ www.askriggvillagekitchen.co.uk ∙ ∙ 01969 650076 ∙ AUTUMN 2014 | Dales Life |

French Feast These elegant and ingenious recipes by Daniel Galmiche offer an exciting new take on traditional French cuisine.

SWEDE & BUTTERNUT SQUASH SOUP WITH CARAMELISED CHESTNUTS 1 swede, about 400g total weight, peeled and diced 2 tbsp olive oil 1 butternut squash, about 500g total weight, peeled, deseeded and diced 50g unsalted butter 1 small onion, chopped 1.2ltr vegetable stock plus extra for thinning, if necessary 200ml whipping cream 200ml full-fat milk 75g cooked whole chestnuts 1 tbsp caster sugar 2 tbsp extra virgin olive oil sea salt and freshly ground black pepper SERVES 4

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Preheat the oven to 200°C/400°F. Put the swede in a roasting tray, drizzle over the olive oil and season with a little salt and pepper. Roast for 5 minutes, then add the squash, stir to coat in the oil, then continue to roast for a further 7–10 minutes until just beginning to colour but not cooked through. Remove from the tray and drain on kitchen paper. Heat a large saucepan over a medium heat. Add half the butter and the onion and cook for 3–4 minutes until just softened but not coloured. Add the roasted swede and squash to the pan and toss together, pour in the stock, cream and milk and bring to a simmer. Turn the heat to low and simmer gently for about 30 minutes, uncovered, until the vegetables are very soft. The soup must not boil or the cream will curdle. While the soup is cooking, make the caramelised chestnuts. Heat a non-stick frying pan over a medium heat. Add the remaining butter and, when foaming, the chestnuts and sugar. Cook for 3–4 minutes, turning once, until the chestnuts start to caramelise but take care they don’t burn. Tip the chestnuts onto baking paper and leave to cool, then roughly slice them. When the soup is ready, blend it until very smooth, then pass it through a fine sieve into the cleaned saucepan; it should be very creamy and velvety. Season to taste and warm through. If it is a little thick, add some more stock. Serve drizzled with extra virgin olive oil and topped with the caramelised chestnuts.

AUTUMN 2014 | Dales Life |

| Dales Life | AUTUMN 2014

SCALLOP SOUFFLÉ WITH MUSHROOM AND TARRAGON CREAM 100g scallops, rinsed 1 large egg 185ml whipping cream 20g unsalted butter 125g button mushrooms, roughly chopped 1 tbsp roughly chopped tarragon leaves, plus 4 tiny tarragon sprigs 4 tbsp vegetable stock sea salt and freshly ground white pepper

SERVES 4

Remove the roes from the scallops, trim off any tough flesh and remove any veins. Put the scallop, egg and 4 tablespoons of the cream into a blender. Season with salt and white pepper and blend to a very fine, smooth, shiny purée. Pass the scallop mixture through a fine sieve into a bowl. Whip 4 tablespoons of the remaining cream until soft peaks form, then whisk it into the purée. Spoon into a piping bag and put in the fridge. Line a plate that will fit inside a large steamer basket with baking paper, then put four 5cm diameter x 5cm deep chef’s rings on top, making sure that they do not touch each other. Cut four bands of baking paper 7.5cm long x 5cm deep and use to line the chef’s rings. The paper needs to sit snugly inside the rings with the ends overlapping. Remove the scallop mix from the fridge and snip the end to give a 1cm opening. Pipe the filling into each ring until two-thirds full and about 1cm below the rim, making sure that you hold onto the ring to stop it slipping. Cover the plate loosely with cling film so that no condensation can get in, yet the soufflés have space to rise. Put a large saucepan of water on to simmer, with a steamer insert on top. Put the plate of soufflés in the steamer, cover, then turn the heat down as low as possible and steam for 12 minutes until risen. Turn the heat off, remove the lid and leave the soufflés to rest for 2 minutes. While the soufflés are cooking, make the mushroom cream. Heat a large frying pan over a high heat. Add the butter and mushrooms and sauté for 3–4 minutes until they just turn golden brown. Add the chopped tarragon and toss to combine. Add the stock and the remaining cream and bring to a simmer, then season with salt and pepper to taste. Pour into a blender and blend to a fine, light, foamy purée. Divide the mushroom cream into four warm soup plates. Remove the plate from the steamer and carefully take off the cling film, then, using a small palette knife, transfer a soufflé to the centre of a plate of mushroom cream. Slide out the palette knife, holding the edge of the ring so that it doesn’t move around. Lift the ring off and gently peel away the paper lining. Repeat with the remaining soufflés, then top each one with a tiny tarragon sprig to serve.

AUTUMN 2014 | Dales Life |

RABBIT TERRINE WITH ONION MARMALADE 16 small rabbit legs, about 3kg total weight 2 tbsp olive oil, plus extra for brushing 4 thyme sprigs 12 silverskin baby onions, peeled and cut in half 8 spring onions 6 rabbit fillets, about 300g total weight 1 tsp roughly chopped flatleaf parsley leaves sea salt and freshly ground black pepper FOR THE ONION MARMALADE 2 tbsp olive oil 1kg large white onions, cut in half and thinly sliced 175g caster sugar 200ml cider vinegar 500ml dry white wine 2 tbsp white balsamic vinegar 1 thyme sprig

SERVES 12–14

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Preheat the oven to 70°C/150°F. Put the rabbit legs on a baking tray, season, drizzle with the oil, then scatter over the thyme and cover with baking paper. Cook in the oven overnight, or for at least 10 hours. The next day, remove the baking tray from the oven and set aside. Turn the oven up to 160°C/315°F. Put the baby onions and spring onions on a baking tray, brush with oil and roast for 20 minutes. Remove the spring onions and roast the baby onions for a further 25 minutes. Remove from the oven and turn the oven down to 70°C/150°F. Put the rabbit fillets on a baking tray, season with salt and bake for 12 minutes so they remain soft, then set aside. Take the leg meat off the bone and put in a large bowl. Strain the cooking juices through a fine sieve into a saucepan. Bring to the boil, then turn the heat down to medium and simmer for 10 minutes until reduced by two-thirds. Shred the leg meat using two forks, then stir in the parsley and reduced liquid. To assemble the terrine, cover the base and sides of a 24cm ×10cm and 8cm deep terrine dish with cling film, letting it hang over the sides. Cover the base with some of the rabbit leg mixture. Lay the baby onions along the centre of the terrine at regular intervals. Cover with more of the rabbit leg mixture, then lay half of the fillets side by side along the centre. Put half the spring onions on either side of the fillets and cover with more rabbit leg mixture. Repeat with the remaining fillets and spring onions, then cover with the remaining rabbit leg mixture. Fold the cling film over the terrine to cover it completely, then put a 1kg–2kg weight, such as a bag of sugar, on top. Leave in the fridge to chill for at least 10 hours, or overnight. To make the onion marmalade, put the oil in a saucepan over a medium-low heat, add the onions and cook gently for 15 minutes until softened but not coloured. Meanwhile, dissolve the sugar in the cider vinegar in a bowl. Add the vinegar solution to the pan with the wine, balsamic vinegar and thyme. Bring to the boil over a medium-high heat, then cook for a further 15 minutes over a medium heat, stirring occasionally. Turn the heat to low and cook for about 10 minutes until the liquid becomes thick and syrupy. Leave to cool, discard the thyme, then pour into a sterilised jar and seal. Serve the terrine with the onion marmalade. Store in the fridge for up to 2 months.

AUTUMN 2014 | Dales Life |

| Dales Life | AUTUMN 2014

VENISON BOURGUIGNON WITH DARK CHOCOLATE AND STAR ANISE 800g venison haunch, cut into large cubes 1ltr red wine, such as French southern Rhône 2 thyme sprigs 3 garlic cloves, crushed with the blade of a knife 1 star anise 3 tbsp Cognac 100ml olive oil 2 tbsp plain flour 600ml beef stock 1 bouquet garni, made with 1 thyme sprig, 1 parsley sprig and 1 bay leaf, tied with kitchen string 2 carrots, peeled, halved lengthways and cut into chunks 12 silverskin onions or small shallots 30g dark organic chocolate, 70% cocoa solids, grated 100g thick pancetta, diced 2 handfuls of mixed seasonal wild mushrooms, such as girolles, horn of plenty and chanterelles

Mix together the venison, wine, thyme, garlic, star anise and Cognac in a large bowl. Cover with cling film and leave to marinate in the fridge for at least 3 hours. Drain the venison through a colander into a bowl, reserving the flavoured marinade. Heat 4 tablespoons of the oil in a large, flameproof casserole dish over a medium heat. Add the venison and cook for at least 20 minutes until very well coloured on all sides but not burnt. Season with salt and pepper, then sprinkle in the flour and cook, stirring, for a further 2–3 minutes until the meat is lightly coated. Add the stock and the reserved marinade and bring to the boil, skimming off any foam that rises to the surface. Add the bouquet garni, carrots and onions, turn the heat down to low, partially cover and simmer for 1 hour 50 minutes, stirring occasionally, until the meat is very tender and the sauce has become rich and silky. Five minutes before the venison is ready, remove 2 ladles of the sauce into a bowl. Whisk in the chocolate until melted and combined. Return the chocolate-flavoured sauce to the casserole dish, stir together well, then cover with a lid and turn off the heat. Heat the remaining oil in a frying pan over a medium heat. Add the pancetta and fry for 2–3 minutes until just coloured, then stir in the wild mushrooms and fry for a further 1–2 minutes until just tender. Add to the venison and stir through. Season with salt and pepper to taste, then stir in the parsley, taking care not to break up the venison, and serve.

1 handful of flat-leaf parsley leaves, roughly chopped sea salt and freshly ground black pepper SERVES 4

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| Dales Life | AUTUMN 2014

SLOW-ROAST BEEF RIB EYE WITH CARROT AND HORSERADISH PURÉE 800g rib eye loin of beef, trimmed and tied into a joint, bone reserved 1 tbsp sunflower oil 1 carrot, peeled and chopped 1 onion, chopped 2 garlic cloves, chopped 2 thyme sprigs 200ml dry red wine 400ml beef stock sea salt and freshly ground black pepper FOR THE CARROT PURÉE 80g unsalted butter 1 shallot, chopped 1kg carrots, peeled and roughly chopped 100ml full-fat milk 200ml double cream 2 tbsp finely grated horseradish

SERVES 12-14

Preheat the oven to 100°C/200°F/gas ½. Season the beef with salt and pepper. Heat a large frying pan over a medium-high heat. Add the oil and beef and cook for 10–12 minutes, turning until it is a lovely golden brown on all sides and taking care not to burn it on any side. Put the carrot, onion, garlic, thyme and reserved beef bones in a flameproof roasting tray and put the sealed beef on top. Cover loosely with kitchen foil, then roast for 1½–2 hours. Check with a meat thermometer that the temperature in the centre of the beef is 55–60°C/131–140°F, which will give you medium-rare to medium. If you don’t have a thermometer, insert the tip of a sharp knife into the meat, then carefully touch it on the inside of your wrist – it should be medium hot. To prepare the carrot purée, heat a saucepan over a mediumlow heat. Add half the butter, the shallot and carrots and cook for 10–12 minutes until just tender and the edges are softening but not colouring. Add the milk, cream and horseradish, bring to a low simmer, then cover with cling film tightly so that no air escapes, turn the heat down as low as it will go, and cook for 1½ hours – they will be overcooked and create a delicious confit. Check occasionally and add 2 tablespoons of water if necessary. Use a slotted spoon to put the carrots into a blender, then blitz to a fine purée, adding half the cooking liquor as you go to give you a light, shiny purée. Add the remaining butter and blitz once more to incorporate, then season with salt and pepper to taste. Transfer the beef to a large plate, cover with kitchen foil and leave to rest in a warm place. Put the roasting tray over a medium heat and stir until the juices start to bubble. Add the red wine and deglaze the pan by stirring to remove any caramelised bits stuck to the bottom. Simmer until there is barely any liquid left. Add the stock, bring to the boil, stirring up any sediment, then turn the heat down to low and simmer for 8–10 minutes until reduced by half, shiny and thickened. Remove the string from the beef, then cut it into slices. Spoon the sauce over the beef and serve with the carrot purée, putting any spare sauce into a bowl to serve at the table.

AUTUMN 2014 | Dales Life |

CHOCOLATE, CHILLI AND LEMONGRASS TART FOR THE CHOCOLATE PASTRY 90g plain flour 1 tbsp good-quality dark cocoa powder 60g unsalted butter, softened, plus extra for greasing (optional) 30g cup icing sugar a pinch of salt 1 large egg yolk FOR THE CHOCOLATE FILLING 250ml whipping cream 1 large really fresh lemongrass stalk, cut in half lengthways and bruised 2 small red chillies, deseeded and roughly chopped 200g dark chocolate, 70% cocoa solids, roughly chopped 20g unsalted butter, softened

SERVES 4–6

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To make the sweet pastry, sift the flour and cocoa powder into a bowl. In a separate bowl, beat together the butter, sugar, salt and egg yolk until light and fluffy. Sift in the flour mixture, then fold it through gently until it just begins to form a dough, then stop! You don’t want to work this pastry at all. Wrap in cling film and put in the fridge for 20 minutes. Grease an 18cm/7in non-stick, loose-bottomed flan tin with a little butter, if necessary. Roll out the pastry between two sheets of baking paper until 3mm thick, then roll the pastry over the rolling pin and lift it over the flan tin. With one hand, lift the pastry edge and with the other, gently tuck the pastry into the bottom and sides of the tin so that it fits tightly. Don’t overstretch it or it will break, and press down gently to push out any bubbles. Trim off any excess pastry by rolling the pin over the top edge of the tin. Prick the base with a fork and chill for 25–30 minutes to prevent the pastry shrinking during baking. Meanwhile to make the filling, put the cream in a saucepan over a medium heat and bring just to a simmer. Remove from the heat, add the lemongrass and chillies, cover with cling film and leave in a warm place to infuse for 30 minutes. Towards the end of the chilling/infusing time, preheat the oven to 180°C/350°F/gas 4. Line the pastry case with baking paper and cover with baking beans. Bake for 6 minutes, then remove the paper and baking beans, turn the oven down to 160°C/315°F/gas 2½ and bake for a further 3–4 minutes until the pastry is cooked through and light brown. Put the chocolate and butter in a heatproof bowl and rest it over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water. Heat, stirring, until the chocolate has melted. Remove the cling film from the cream and strain to discard the lemongrass and chillies. Pour the cream slowly into the chocolate mix, whisking all the time until you have a soft, shiny, chocolate ribbon. Pour it into the pastry case and leave to one side in a cool place for 1½ hours until just set. Do not put it in the fridge as this will take the shine off the chocolate.

AUTUMN 2014 | Dales Life |

EARL GREY RICE PUDDING WITH BLACKBERRY MARMALADE FOR THE BLACKBERRY MARMALADE 250g blackberries 60g caster sugar FOR THE RICE PUDDING 110g carnaroli risotto rice 500ml full-fat milk 200ml whipping cream 4 Earl Grey teabags 2 tbsp caster sugar SERVES 4

Start by making the blackberry marmalade. Put the blackberries and sugar in a non-stick frying or sauté pan over a low heat and cook for 30–40 minutes, depending on how soft the berries are, stirring occasionally, until there is no juice left and the blackberries are fully cooked. You want the blackberries to release their juices as they cook so don’t be tempted to increase the heat. Eventually, they will dehydrate and turn into a marmalade. Meanwhile make the rice pudding. Put the rice, milk, cream and teabags in a saucepan, stir once to make sure that all the rice is dispersed through the liquid, then bring to the boil over a medium heat. Turn the heat down to low and simmer for 18 minutes – you shouldn’t need to stir, but just check a couple of times. Remove the rice from the heat. There should be a little liquid left in the saucepan. Remove the teabags and squeeze them dry over the saucepan so the liquid goes into the rice, but be careful not to pierce the teabags. Only then do you add the sugar and fold it delicately into the cooked rice, adding a little more to taste. Keep turning the rice very gently for about 5 minutes to cool it down. Serve the rice topped with a spoonful of the fresh blackberry marmalade.

Recipes and photographs are from Revolutionary French Cooking by Daniel Galmiche, published by Duncan Baird and available from all good booksellers, RRP £20.

| Dales Life | AUTUMN 2014

AUTUMN 2014 | Dales Life |

perfect preserves Make these three rich, tangy chutneys now and they’ll be ready in time to spice up your cold meats at Christmas!

APPLE & CIDER BRANDY CHUTNEY Two great traditions, chutney and cider making. Just add some cheese and you have the perfect picnic plate. 1kg (about 3) Bramley apples, peeled, cored and chopped 350g (or approximately 3 medium) onions, peeled and finely chopped 350ml cider vinegar 20g (or 4 cloves) garlic, peeled and crushed 2g (1 tsp) ground ginger 3g (1 tsp) ground cinnamon 3g (1 tsp) ground allspice 1 fresh red chilli, deseeded and finely chopped 20g (4 tsp) sea salt 500g raw cane sugar 170g muscovado sugar 150g sultanas 25ml (1 tbsp + 2 tsp) cider brandy or dry cider SERVES 4

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Put the apples, onions and vinegar in a large, heavy-bottomed preserving pan and bring to the boil, stirring frequently. When they’re boiling nicely, add the garlic, spices, chilli and salt and stir to mix well. Slowly add the sugars, stirring to ensure that they are completely dissolved, then add the sultanas. Bring back to the boil for 30–40 minutes, or until the chutney has reached the right consistency, stirring regularly to stop the chutney catching on the base of the pan. Test by running a spoon along the bottom of the pan – if the channel you make doesn’t fill immediately, the chutney is ready. Remove the pan from the heat, stir in the cider brandy or cider, and spoon into sterilised jars. Seal immediately and store for two months before using.

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| Dales Life | AUTUMN 2014

CHRISTMAS CHUTNEY Laden with fragrant spices, nutmeg, cinnamon and ginger, its best to let this chutney mature in the jar for two months or so for the full flavour to develop. 300g fresh cranberries (if you can’t find fresh, frozen will do) 350ml cider vinegar 350g (or 2–3 medium) onions, peeled and diced 750g (or 4–5) Bramley apples, peeled, cored and chopped into 1-cm chunks 80g currants 400g raw cane sugar 250g muscovado sugar 35g (or 2 tbsp) sea salt 20g (or 4 cloves) garlic, peeled and crushed 1 small fresh red chilli, deseeded and finely chopped 1g (½ tsp) ground ginger 1.5g (½ tsp) ground nutmeg 1.5g (½ tsp) ground cinnamon

Put the cranberries into a food processor and give them a quick blitz – or use a stick blender. The aim is to just chop them, not blitz them to a pulp. Set aside while you put the vinegar and onions in a large, heavy-bottomed preserving pan, bring to the boil, lower the heat and simmer for 5 minutes. When the onions are soft add the apples and the cranberries and bring back to the boil for a further 5 minutes, stirring occasionally until the apples start to relax. Add the currants and mix in, then add the sugars, salt, garlic, chilli and spices, stirring continuously until the sugars have completely dissolved. Boil for 30–40 minutes, or until the desired consistency has been reached, stirring regularly to stop the chutney catching on the base of the pan. Test by running a spoon along the bottom of the pan – if the channel you make doesn’t fill immediately, the chutney is ready. Remove the pan from the heat, pour the chutney into sterilised jars and seal immediately. Store for two months before using.

1.5g (½ tsp) ground allspice

MAKES 4–6 JARS

AUTUMN 2014 | Dales Life |

PUMPKIN & ORANGE CHUTNEY Delicate and mild pumpkin is given a leg up by warming chillies and fresh-tasting orange zest. 1kg pumpkin, peeled and chopped into 1-cm cubes 300g or 2 Bramley apples, peeled, cored and chopped 300g onions, peeled and diced 600ml cider vinegar 400g raw cane sugar 30g (2½ tbsp) sultanas 10g (approximately 1 orange) grated orange zest 50g or approximately 10 fresh red chillies, deseeded and finely chopped 5g fresh ginger root, peeled and very finely diced 10g (2 tsp) sea salt

Put the pumpkin, apples, onions and vinegar into a large, heavybottomed preserving pan. Heat on a medium heat for 10 minutes until soft. Bring the mixture to the boil. Add the sugar, sultanas, orange zest, chillies, ginger and salt. Stir well to ensure all the sugar is dissolved and the other ingredients are evenly distributed. Boil for about 20 minutes, stirring frequently to make sure the chutney doesn’t catch on the base of the pan, until the correct consistency is achieved. Test by running a spoon along the bottom of the pan – if the channel you make doesn’t fill immediately, the chutney is ready. Remove the pan from the heat and spoon the chutney into sterilised jars. Seal immediately and store for two months before using.

MAKES 4–6 JARS

Recipes are from Tracklements: Savoury Preserves by Guy Tullberg & Becky Vale, with recipe photography by Dan Jones, published by Pavilion and available from all good booksellers, RRP £16.99.

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AUTUMN 2014 | Dales Life |

In Season

Fresh pears and blue cheese make a mouthwatering combination in this easy-to-prepare recipe from The Wensleydale Creamery

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ears have been cultivated since earliest times, and nowadays there are several hundred different varieties, not all of them pear-shaped! Pears are sweeter and softer than apples, with a distinctive gritty texture. Unlike apples, pears don’t keep well, so make the most of the British pear season – which lasts through until the end of October – while you have the chance. Pears are easy to ripen at home, so it’s fine to buy them when they are still hard. Keep them in the fruit bowl – never the fridge – until they are ready. A slight ‘give’ at the stalk end is the best indication of when they have ripened. Pears are an excellent source of cholesterolreducing soluble fibre. They also contain many beneficial antioxidants, mostly concentrated in the skin. In past years the issue of pesticide residues on pear skins has been of some concern. Nowadays, fortunately, UK-grown pears are more tightly regulated than pears from much of the rest of the world. Even so there’s a plausible argument for buying organic if you intend to eat them without peeling them.

WENSLEYDALE BLUE CHEESE AND PEAR TART Serves 4 Ingredients 220g ready-rolled puff pastry 110g Wensleydale Blue cheese 25g walnuts, lightly crushed 2 ripe pears, peeled, cored and sliced 25g butter, melted salt and pepper

Method Preheat the oven to 180°C/gas mark 4. Line a tart dish with the pastry. Lightly prick the surface of the pastry with a fork. Crumble the Wensleydale Blue cheese and divide it between the four dishes. Cover with a thin layer of the crushed walnuts. Arrange the pear slices decoratively on the walnuts. Brush the pears with the melted butter and bake in the oven for approximately 12 minutes, or until the pastry is golden and well risen. Serve with whole walnuts and a green salad.

ABOUT THE WENSLEYDALE CREAMERY The Wensleydale Creamery in Hawes is famous the world over as the home of genuine Wensleydale cheese, continuing a tradition of cheese-making in Wensleydale that dates back nearly a thousand years. Their luscious cheeses are hand made, using milk from cows that graze the Dale’s flower-rich pastures. For more information about The Wensleydale Creamery – and more inspirational cheese recipes – visit www.wensleydale.co.uk. AUTUMN 2014 | Dales Life |

To book space in the Winter issue contact Sue Gillman Telephone: 01904 629295 Mobile: 07970 739119 email: sue@daleslife.com www.daleslife.com 82

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AUCTION ROOM HIGHLIGHTS

Prize Lot Item

orn in Dublin, John ffrench studied at the National College of Art and Design before moving on to Florence, where he quickly became part of the local art scene, setting up a studio and selling his ceramics. Design In the late 1950s ffrench worked in India, and his work was John ffrench (1928-2010) clearly influenced by his experiences there. A pioneer of studio ceramics in his home country, he founded the Arklow Studio Pottery Date in 1962. Latterly he divided his time between his studios in Kinvara, 1996 County Galway and Stockbridge, Massachusetts. The two items in this lot are typical of ffrench’s pottery. Size Unashamedly decorative and vibrantly coloured, they have an energy 23cm and 20cm high and childlike innocence that explains why his work is sometimes compared to Picasso’s. The bodies of the birds were formed as Auction estimate earthenware coil pots as opposed to being made on a wheel, and this £200 to £300 gives them an endearingly wobbly character. The birds are from a collection of some forty pieces by ffrench, ranging For sale at from spiky yellow vases to psychedelic blue bowls, that will be coming Tennants Auctioneers, under the hammer at Tennants in November. Diane Sinnott, Tennants’ Leyburn modern decorative arts specialist, is delighted to be in charge of the first Autumn Fine Art Sale, examples of ffrench’s work the company has handled. “His work is amazing, 14th and 15th and so varied. Not much of his has come onto the market yet, but I’m sure it November 2014 will soon become highly sought after by collectors.” Two pottery birds, monogrammed and dated

Contact tennants.co.uk 01969 623780

AUTUMN 2014 | Dales Life |

A DAY IN THE LIFE

The

Agricultural Contractor

Together with his business partner Ed Gibbon, Mark Smith founded Shire Country Services in 2011. The company, which is based near Richmond, specialises in paddock maintenance, grounds maintenance and agricultural and conservation contracting. Their sister operation supplies seasoned hardwood logs across North Yorkshire and County Durham. 84

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et’s start with paddock maintenance – what exactly does that involve? Here in the North East there are lots of horse owners, but many of them don’t have the specialised machinery needed to keep their grassland in tip-top condition. Local farmers are often too busy to lend a hand, and in any case are increasingly using equipment that is too wide to fit through narrow gateways or work effectively in smaller fields. And that’s where we come in. We like to think we fill the gap between farmers and gardeners, and we have invested in compact, modern machinery that enables us to get into pretty much any field or paddock. What’s more, we use turf tyres, which – unlike standard tractor tyres – don’t churn up the ground and are much kinder to grass, even in wet conditions. Our equipment may be small-scale, but it’s still very efficient. Ed has even devised a way of using a grass tine harrow and seeder on the front of a tractor and a roller behind so that we can complete two jobs at once! So what do you do on a typical working day? Typical day? There’s no such thing! The weather and the time of year play a big part in what we are able to do. In February, for example, we might be out taking soil samples, on the basis of which we will devise a management plan for each site, tailored to the needs of the individual client. Then in spring the hard work starts in earnest: harrowing, seeding and rolling, fertilising, and spraying for weeds.

In summer we’ll be doing jobs such as ‘topping’, which is basically an aggressive version of lawn mowing that takes out the tall, tough grasses, stops weeds from seeding and keeps the grass palatable to livestock. Autumn activities include moss control, wild flower establishment, clearing leaves with our powerful tractor-driven vacuum machine and – as the growing season draws to an end – hedge-cutting. What nuisance plants do horse owners worry about most? Ragwort is always a concern, but to be honest it’s reasonably straightforward to control if pulled or sprayed at the right time. Buttercups, which are also toxic to horses, are a more common issue because they spread like wildfire. This year they have been particularly rampant because they thrive in damp conditions, and the exceptionally wet weather last winter left the ground saturated. To deal with them we use a selective herbicide, which is most effective if applied in spring or early summer before the plants flower.

AUTUMN 2014 | Dales Life |

Docks, thistles and nettles feature heavily on most people’s hit lists too. For all of these we work with our agronomist to ensure we apply the right chemicals at the right time and at the right rate. In autumn, acorns pose another poisoning risk to horses, especially when there’s a bumper crop like there was last year. Fortunately we can hoover them up with the same vacuum machine that we use to clear fallen leaves. But you do more than just looking after grazing land? That’s right. We look after grassland and large lawns for a wide range of clients, including caravan parks, village greens, hotel grounds, large private gardens and sports clubs. Our work takes us all the way north to Newcastle, and as far south as Leeds. Another of our specialities is redeveloping old wildflower meadows – or creating new ones from scratch. The aim, obviously, is to establish a rich, diverse habitat full of colourful flowers that will attract butterflies, bees and other invertebrates, and our clients include the well-known environmental charity Buglife (buglife.org.uk). So why did you expand your business to include TheLogCompany.com? We started TheLogCompany.com because it seemed like an ideal complement to our grassland maintenance work. The pasture management year starts in February and finishes in October or November. Rather than having our equipment – tractors, trailers and so on – standing idle over winter, we decided to find a good use for it. And, of course, as part of managing land for a wide range of clients we’re often asked to clear fallen trees and branches. We supply top quality, seasoned hardwood logs, sourcing as much of our wood locally as we can. My business partner Ed has some woodland of his own, and we work in conjunction with Ed Staveley of Yorkshire Woodland Management in Masham. We also supply kiln-dried wood from sustainable sources in Lithuania and – from closer to home – some fantastic compressed hardwood briquettes that are a byproduct of the manufacture of spade handles in Huddersfield! 86

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And how do you see this side of the business developing in future? I think in the long term we need to draw our customers’ attention to the advantages of using softwood logs. Wood-burning stoves are becoming increasingly popular, and sustainable hardwood is always going to be a limited resource. Providing you know how to operate your stove efficiently, burning softwood logs can be a cost-effective alternative to using hardwood. The trick is to limit the air supply to stop them burning too quickly. What aspects of your job do you dread the most? Fields with hidden surprises that are dangerous or can damage machinery. These can include rocks, wire, fenceposts… or even sink holes! And what makes you happiest? Seeing a good job done and hearing back from satisfied customers. A good view also makes any work much more enjoyable!

For more information, visit shirecountryservices.co.uk and thelogcompany.com.

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Stepping Out Suddenly tweeds aren’t ‘tweedy’ any more, and country style is chic. We meet two Dales businesses at the cutting edge of the country clothing revolution.

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THE RETAILER

“C

ountry clothing used to have a fuddyduddy image,” says Nick Wilford, “but nowadays there are some fantastic designers out there who have realised that tweed can be an extremely versatile and stylish material.” Nick and his wife Aimee set up shop in Leyburn last September, determined to bring a breath of fresh air to North Yorkshire’s country clothing scene. “This is clothing you won’t find on the High Street. For many of the labels we deal with we’re the only stockists in the North, and in some cases we’re the only place you can see the clothes without going direct to the designers themselves. “Designers that we stock include Holland Cooper, Ansarino and Sophie Osborne. Holland Cooper is an Oxfordshire-based label making very stylish garments, hand-cut and hand-tailored in the UK from finest Scottish tweed – we pride ourselves, by the way on the fact that we only sell British tweed.

Nick Wilford of Wilfords of Leyburn One of Holland Cooper’s signature lines is a range of luxurious tweed capes with fur collars. “Ansarino is an exclusive and innovative maker of one-off pieces, usually in Harris tweed. Ansarino has been very popular with celebrities, and until now it has only been available by appointment with the designer herself, so it’s very exciting for us to be representing the label. Ansarino, obviously, is fairly expensive, but we cater for all different customers, not just the high end. “Men’s country clothing is still, I have to admit, a little less adventurous than women’s. If you’re looking for good, technical men’s shooting tweed then we’ve got Laksen – another label for which we’re the only stockist in the area – but it is, undeniably, rather traditional. That said, there is definitely an element of carry-over, and men are increasingly wearing tweed blazers and jackets to the office. An elegantly tailored tweed jacket looks great on a shoot, but it looks just as stylish worn with jeans or chinos.” For more information visit wilfordsofleyburn.com.

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“appeal to younger clients looking for something a bit different”

THE DESIGNER

“I

Sophie Osborne of Frimble

t was while I was travelling around South America, being exposed to all sorts of different styles of clothing, that I first realised fashion was my thing,” says Sophie Osborne of Frimble. On her return Sophie took a business management degree and started searching for a fashion business to take on. “When Frimble of Ripon came up for sale in 2012 it was just what I was looking for: a well established, high-end ladies’ designer label specialising in tweed country clothing. Frimble was set up in 1983 by Joan Haxton, and she, in her day, was quite an innovator. My aim was to continue that innovation, to give the label a new lease of life by pushing the boundaries a little, creating clothing that would appeal to younger clients looking for something a bit different.” Different it certainly is. Without losing sight of tweed’s timeless appeal, Sophie has used her creative flair to give it a 21st century makeover. No brooding browns and greens here, these are tweeds made vibrant with splashes of bright orange

and punchy pinks and purples. A first glimpse of Sophie’s tweeds guarantees a ‘wow’ reaction – and so too does a flash of the equally colourful linings of her coats, jackets, waistcoats and skirts. The tailoring of Sophie’s pieces is every bit as dramatic as the fabrics. One of the most striking of her current lines is the ‘Reynard’ coat, whose bold, dramatic sweep combines the refinement of an 18th century dandy’s morning coat with a massive dollop of 21st century pizzaz. You can see Sophie’s clothing at Wilfords in Leyburn, or catch her out and about at shows and point-to-points up and down the country – check her website for a full list. And what does the future hold? “With contemporary country clothing there’s always a balance to be struck between ‘classic’ and ‘out there’, but I think my clothing is probably going to carry on getting wackier. Tweed is such a fantastic material to work with, and there are so many possibilities…” For more information visit frimble.com AUTUMN 2014 | Dales Life |

Treat yourself AT S W I N TO N PA R K S PA

Discover the powerful riches of the sea in Thalgo’s exceptional face and body products and enjoy our private spa* with hot tub, sauna and relaxation area. • Day Spa Experiences and Girls’ Pamper Afternoons • Full range of face and body treatments • Luxury beauty treatments by Perron Rigot, Jessica and Daniel Sandler Mon – Fri: 10am to 8pm, Sat & Sun: 10am to 6pm. (*Booking essential)

Swinton Park, Masham, Ripon, HG4 4JH 01765 680967 spa@swintonpark.com www.swintonpark.com

E M OT I O N , P OW E R & B E A U T Y

Gatsby’s hairdressing

01677 426943 Capturing striking, natural images of you and your horse. Commission your own personal collection of timeless photographs or purchase a voucher and give a unique Christmas gift that will last a lifetime. For further information please contact:

S U E B A R R AT T FINE EQUINE P H OTOGR A PH Y m. 077100 15189 w w w. s u e b a r r a t t p h o t o g r a p hy. c o. u k No. 2 FOUNDRY YARD BOROUGHBRIDGE YO51 9QB 92

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Autumn Offer 20% discount for new clients. 9a Market Place, Bedale

drop a dress size without surgery • sculpt the body you want with i-lipo! • no needles, no pain • non-invasive • immediate results • safe • clinically proven i-lipo is a revolutionary new alternative to liposuction that directly targets stubborn areas of fat. It quickly breaks down fat cells, giving dramatic results with just a short course of treatment. Call today to find out more.

The White Room luxurious new salon and fitness suite

OPENING IN OCTOBER The White Room 9 Northumberland Street, Darlington DL3 7HJ Telephone: 01325 461230

Winner of Best Slimming Treatment of the year Award, Paris

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Everything you could want for birthdays & other special occasions

Nickery Nook Wonderful array of cards including Matt, Punch, Country Cards and the beautiful Jonny Javelin Velvet range. Stockists for Yankee Candle: 25% off the scent of the Month.

NEW

Old Guys Rule gifts for the Old Guy in your life 2 Market Court, Market Place, Bedale, DL8 1YA 01677 425848 www.nickerynookbedale.co.uk

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How do we fit so many good things into one little shop?

Northallerton advert dales life 145x109.5mm_Layout 2 29/08/2014 15:35 Page 1

aLL-neW saKs hair & Beauty saLon noW oPen in northaLLerton We’re the best place for out-of-this-world hair and beauty with the gorgeous Saks hair collection – Woman, 3D-lipo, an innovative fat melting treatment, the latest anti-ageing treatments including Dermatude and A-lift. Plus facials, massages, spray-tan, waxing, nails, brows, LVL lashes – for added length, volume and lift and much more. Not forgetting the best professional products: Kérastase, L’Oréal, CosMedix, Elemis, Jessica Nails and Xen-Tan. Not tried us out yet? Then enjoy our special offer for new customers:

Cut & Finish and Beauty treatment For just £20 eaCh! To book call 01609 770885 or pop in and see us at 84 South Parade, Northallerton. For the latest from us including offers, competitions and more, visit saks.co.uk/76/Northallerton/ and like us on Facebook. Terms & Conditions: Mention offer at time of booking. £20 Cut & Finish and £20 Beauty Treatment valid for customers new to Saks Northallerton only. Not valid on homecare products or gift vouchers. Cannot be used in conjunction with any other offer or exchanged for cash. Subject to availablity.

October special offers for Dales Life readers Bee Sting Facial This unique treatment using natural and organic products has an instant anti-aging effect, and leaves you looking younger. Pay for one facial and you will get a second for half price. This offer must be booked with Lucy or Joanne, and taken by 31 October. (A patch test is required 24hrs in advance)

Eye Lash Tint Free lash tint with every gel polish manicure. 30 - 32 Malpas Road Northallerton, N. Yorkshire DL7 8TB

01609 779390 www.blinkbeauty.co.uk

This offer must be booked with Amelia. (a tint test is required 48 hours prior to treatment)

Coming Soon exciting new Willowbee Facial available from November 1. AUTUMN 2014 | Dales Life |

AUTUMN 2014

Dales Diary FOUNTAINS ABBEY & STUDLEY ROYAL near Ripon 01765 608888 nationaltrust.org.uk/fountains-abbey Specialist Tour – The Aislabies’ Deer Park Sunday 12th October, 1.30pm Walk along stately lime avenues, see where Studley Hall once stood, and discover lime kilns and ice houses on your way to St Mary’s Church. Meet at the Visitor Centre. Fountains by Floodlight Saturday 18th and 25th October, 1st November, 5pm–9pm (last entry 8pm) See the Abbey bathed in golden hues, grab something hot to eat and settle down to a live choral performance in the cellarium. Why not go on a night-time tour with one of our guides – you may even catch a glimpse of a mysterious roving monk! Half-price admission. Celebrate Autumn! Sunday 19th October, 2pm–4pm As summer draws to a close we are positively itching for autumn to come – and you’ll see why, as Gwynneth shows you just how breathtaking the turn of the leaves can be. From glorious golds to rich russets, the estate is simply bursting with colour at this time of year. Meet Gwynneth at the Visitor Centre. Specialist Tour – Why do they all look so different? Nine hundred years in English Architecture Thursday 23rd October, 1.30pm Find out where the ideas came from for our World Heritage Site buildings. Explore the magnificent Abbey ruins, learn the Classical language of the Water Garden’s buildings, spot Fountains Hall’s quirkiness, experience the sounds of sturdy Fountains Mill and be stunned by interiors in St Mary’s Church. Meet us at the Visitor Centre to join the tour. 96

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ARTISON High Burton, Masham 01765 689637 www.artison.co.uk Christmas Cake Decorating Capers Friday, 28th November 2014, 10am–4pm £60 Why make do with a dull, off-the-shelf Christmas cake this year, when you can have something unique of your own creation and much fun into the bargain? Learn how to mount your cake on a decorative board, ice your cake, use shapes and colours, hand-modelling sugar paste to create gorgeous Christmasthemed decorations. Please note that there is a £10 materials charge payable on the day. Workshop includes a hearty lunch. Christmas Wreaths & Flowers Saturday, 29th November 2014, 10am–4pm £60 This full day workshop with Lin will show you how to make a range of Christmas wreaths and floral decorations. From minimal contemporary designs to sumptuous displays, Lin will guide you through the process and inspire you with ideas for the festive season. This workshop is ideal for making Christmas presents – getting these skills and ideas under your belt will save you ££s! Some material will be provided but you will need to bring a selection of foliage and appropriate flowers to be advised of nearer the time. Workshop includes a hearty lunch. Wirework & Bead Decorations for Christmas Saturday, 29th November 2014, 10am–4pm £65 Using metal wires and beads Michelle will guide you through the wirework techniques needed to make great decorations. Take home a collection of lovely festive wall hangings, mobiles and tree decorations for your home Please note that a £5 materials charge is payable on the day for this workshop. A hearty lunch is included.

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AUTUMN 2014

KIPLIN HALL near Scorton, Richmond 01748 818178 www.kiplinhall.co.uk Remembering the First World War Sunday 19th October, 2pm–5pm Phil Ogden and Brian Forbes give a multimedia presentation in this, the centenary of the outbreak of the First World War. Included in admission to the Hall and Gardens: Adult £8, Concession £7, Child £4, Family £23. No booking required.

Halloween Happenings at the Haunted Hall Sunday 26th October to Wednesday 29th October. Gardens from 10am, Hall from 2pm, closes 5pm Spooky fun, trails and more in the Hall and Gardens. Dress up – come and play! £4, Adult or Child. No booking required. Torchlight Ghost Tours Thursday 30th and Friday 31st October, 6pm and 8pm Kiplin Hall’s ‘Victorian’ housekeeper, Mrs Jocelyn, recounts tales of ghostly happenings as she guides visitors around the house. Adult £10, Child £7 (8 to 16 years of age and not too sensitive!). Maximum 25 per tour. Booking advisable. An Edwardian Christmas Friday 28th, Saturday 29th and Sunday 30th November and 5th to 7th December, 10am–4pm December 1913, the last Christmas before the outbreak of the First World War. Friends, Volunteers and local groups dress the Hall for this opulent celebration. Included in admission to the Hall and Gardens: Adult £8, Concession £7, Child £4, Family £23. Children must be accompanied by an adult. HHA cards are not valid for this special Christmas event. There is no admission charge for the Christmas Gift Fair, which is open during the above dates and times in the Maryland Study Centre, and which features local craftspeople selling original gifts and stocking fillers. 98

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DALES COUNTRYSIDE MUSEUM Hawes 01969 666218 dalescountrysidemuseum.org.uk Exhibition: ‘Dales Inspired’ 8th October to 17th November Featuring work from the museum’s own collections. Exhibition: Brigantia 10th to 19th October Arts and crafts made in Yorkshire by members of the Brigantia association of artists and makers. Annual General Meeting 18th October, 7:30pm Annual General Meeting of the Friends of the Dales Countryside Museum, followed by a talk by John Warren entitled ‘Further Developments at Nappa Hall’. Entry £2. Exhibition: ‘A Dales Perspective’ 21st October to 20th November Recent original work, prints and cards by John Hunter. The Big Draw 25th October to 2nd November, 10am to 4pm Family drawing activities. ‘Lady Ann Clifford’ Friday 21st November, 7:30pm A talk by June Hall, part of the Friends of the Museum Lecture programme. Entry £2. Winter Fair Saturday 22nd November to Sunday 23rd November, 10am to 4pm The Dales Countryside Museum is holding a craft fair! It’s a great chance to pick up gifts and treats all weekend. There will be a variety of different stalls selling goods ranging from textiles and woodwork to local food produce.

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AUTUMN 2014

SWINTON PARK Masham 01765 680900 www.swintonpark.com Wild About Food – Foraging Course on the Swinton Estate Thursday 16th October Join expert forager Chris Bax and chef Steve Bulmer collecting wild mushrooms and other foraged ingredients, then create a gourmet lunch with your finds. £80. Autumn Cookery Classes Be inspired to try new recipes and techniques for seasonal ingredients, with top chef Stephen Bulmer. From £80. The Ultimate Sunday Lunch: 12th October, 2nd and 30th November Dishes for Seasonal Entertaining: 17th October Game Cookery: 8th and 23rd November

Children’s and Teens’ Cookery Courses Have fun in the kitchen while exploring new tastes and learning important life skills, with courses tailored to age and ability level. From £50. Children’s Half Days: 27th, 28th & 29th October Teenagers’ (15 years and over) Full Days: 30th and 31st October

Estate Produce Lunches – Celebrating Game Partridge: 28th October to 30th November, Tuesday to Saturday Treat yourself to a delicious two-course menu celebrating Swinton Estate game, and receive a Swinton produce gift. £25.95, pre-booking essential.

Fright Night Halloween Spooky Nature Trail 27th October to 2nd November, 11am to 3pm Brave our spooky daytime nature trail! £4 per child, including gift (under-2’s half price)

31st October, 6 to 8pm Dare to scare yourself on ‘Fright Night’, when real phantoms and ghouls appear in the woods, with ghost stories and refreshments in the Library. Proceeds to Masham Young Farmers. £5 per person.

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We are looking for talented professionals to join the

Dales Life team Professional Journalists.

You will have written for high-calibre newspapers and magazines, and be able to provide copy on a wide range of subjects, which could include wine, food, travel, gardening, antiques and wildlife.

Freelance Graphic Designers The successful candidate will be highly creative and have solid experience of working on Apple Mac systems using InDesign and Photoshop. You will be working closely with our senior designer to bring a fresh perspective to the magazine.

Sales Personnel You will have a proven track record in advertising sales, preferably in Yorkshire-based publications.

Distributors Various positions available in all areas of North Yorkshire, and in the villages surrounding York.

Office Administrator Based in York. You will have exceptional organisational skills and be at home working in a fastpaced, demanding environment. Your responsibilities will include secretarial and administration duties. Excellent keyboard skills essential. To apply, please send your CV to editor@daleslife.com

www.daleslife.com 102 | Dales Life | AUTUMN 2014

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Discover The Forbidden Corner

A unique labyrinth of tunnels, chambers, follies and surprises created in a four-acre garden in the heart of the Yorkshire Dales. This was the brainchild of Mr C.R. Armstrong CMG 0BE, and was originally built as a private folly but due to popular demand was subsequently opened to the public. Visit this enchanting environment or take a break in one of our four self catering accommodations. Ideal for families & groups of visitors, they are situated in beautiful Coverdale with a free day pass with all stays. Open every day from 1 April - 2nd November & then Sundays until Christmas Mon - Sat 12 noon until 6pm Sundays & Bank Holidays 10am until 6pm

Admission is by pre-booked tickets only. To reserve your ticket telephone 01969 640638 or visit www.theforbiddencorner.co.uk Tupgill Park Estate, Coverham, Middleham, Leyburn DL8 4TJ

ction u r t s n i e t a v i r P r and guiding fo

Collect your copy of Dales Life from: Campbells of Leyburn Serendipity of Leyburn The Co-Op Masham The Black Sheep Masham CB Furnishings Northallerton The Station Richmond The Mulberry Bush Hawes New Jersey Bedale Telephone: 01904 629295 email: sue@daleslife.com www.daleslife.com 104 | Dales Life | AUTUMN 2014

s, hillwalking skill paddle sport and nordic walking Come and explore

with us!

Enjoy a day out in and around the beautiful Yorkshire Dales & Moors. From guided walks, navigation classes and canoe training to our paddle & picnic.

www.rivermountainexperience.com Tel: 01677 426112

the �ravel lounge

�t’s not just a holiday, it’s your holiday

�our local, �ndependent �ravel �gent �ell travelled staff with 30 years experience in the travel industry � wealth of knowledge on worldwide destinations �pecialising in �� holidays, ��, �ong �� holidays, �� abroad & worldwide �� the �ravel lounge

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11B �arket �lace, �edale, �orth �orkshire DL8 1ED www.thetravellounge.co.uk �el: 01677 427358 AUTUMN 2014 | Dales Life | 105

£1

off admission with this advert FREE For Children www.dalescountrysidemuseum.org.uk

Christmas Events C H R I S T M A S C E L E B R AT I O N S AT S W I N TO N PA R K

We are looking for distribution agents Positions available throughout Yorkshire. Excellent rates paid Telephone: 01904 629295 Mobile: 07970 739119 email: sue@daleslife.com www.daleslife.com 106 | Dales Life | AUTUMN 2014

Celebrate the Festive Season in style and enjoy the sumptuous pleasures of a stately home Christmas. CAROLS BY CANDLELIGHT AND GALA DINNER 3rd December CHRISTMAS LUNCHES AND FESTIVE AFTERNOON TEAS 2nd – 19th December CHRISTMAS CHEF TABLES, LUNCH AND DINNER 18th – 20th December FESTIVE COOKERY COURSES 4th – 13th December Please see www.swintonpark.com for details and prices

Swinton Park, Masham, Ripon, HG4 4JH 01765 680900 enquiries@swintonpark.com www.swintonpark.com

escaping the everyday Fountains Abbey & Studley Royal

See magical autumn colours by the abbey and reflected in the pools of the water garden, join a Deer Watch or find the orchard with its heritage varieties of apple. Members and under 5s go free.

01765 608888 nationaltrust.org.uk/fountainsabbey

Kiplin Hall

JACOBEAN HOUSE Country Seat of Founder of Maryland, USA

“One of the best stately homes we have seen – ever” Open until 29th October

Gardens and Tea Room Sunday-Wednesday, 10am - 5pm

Hall and

Exhibition

• Jacobean Hall now furnished as a comfortable, Victorian home • Crowded with centuries of family possessions including scientific instruments, paintings, portraits, Arts and Crafts • Delightful gardens, woodland and lakeside walks • Home baking and lunches in the Tea Room

Sunday - Wednesday 2pm- 5pm

Fri – Sun, 28 – 30 Nov & 5 – 7 Dec, 10am – 4pm

See the house dressed for an Edwardian Christmas Also Christmas Gift Fair

Kiplin Hall, nr. Scorton, Richmond, DL10 6AT Tel: 01748 818178 www.kiplinhall.co.uk AUTUMN 2014 | Dales Life | 107

Providing good honest legal advice across the Dales since 1908 Offices throughout Yorkshire and the North T: 0800 160 10 10 E: info@coles-law.co.uk W: www.coles-law.co.uk Spear Travel DL3-2013 HHB5 copy.pdf 1 17/07/2013 11:29

A world of experience PACKAGE HOLIDAYS • TAILOR-MADE ITINERARIES • CRUISES • RAIL FERRIES • FLIGHTS • FAMILY HOLIDAYS • CITY & UK BREAKS • HONEYMOONS SAFARIS • LONG-HAUL HOLIDAYS • AIRPORT HOTELS PARKING & LOUNGES • THEATRE TICKETS

Robert Sturdy, 10 Market Place, Leyburn, DL8 5BG 01969 623486 robert.sturdy@speartravels.net www.speartravels.net/leyburn Other branches in Boroughbridge, Northallerton, Helmsley and Stokesley

FOR ALL YOUR TRAVEL NEEDS, HOME AND ABROAD RETAlL AGENTS FOR ATOL HOLDERS - ABTA L8041 RWS@SpearTravels and Spear Travelsare registered trading names of Jetclub Ltd. Registered in England number 1711255. Registered and accredited office: 75 Corbets Tey Road, Upminster Essex RM14 2AJ

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Superior Kiln Dried Logs Free Delivery Prices range from £14 - £269 See web site for details

Love your stove? Help it love you back

Tel: 01609 775922

yorkshirefirewood.co.uk

enquiries@yorkshirefirewood.co.uk

T I M B E R

TIMBER SOLUTIONS

• Oak Beams • Doors • Decking • Sawn Timber • Machined Timber • Skirting • Architrave • Flooring • Cladding

Call us or visit our showroom for advice on how we can help you with your project. GREEN LANE, MELMERBY RIPON HG4 5JB

01765 640564

sales@duffieldtimber.com www.duffieldtimber.com

AUTUMN 2014 | Dales Life | 109

The

Generation Game WE DISPEL SOME MYTHS ABOUT SOLAR PANELS — AND FIND OUT WHY MORE AND MORE FARMERS ARE TAKING A SHINE TO THEM n this era of sky-high energy prices and increasingly pressing environmental concerns, what could make more sense than generating your own electricity from solar panels? Solar energy may be a subject that everyone is talking about, but it’s a rapidly changing technology and there are plenty of misconceptions about it floating around. In search of a professional perspective on the topic we talked to Steve Geater and John Barnes of Leyburn-based business DDR Solar. Electrician Steve and former construction site manager John set up the company in 2010, and

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with 40 years’ experience between them they’re just the people to set us straight. “One of the commonest myths we encounter is that you need a south-facing roof to generate power from PV (photovoltaic) panels, says Steve. “In fact there’s no reason not to install PV panels on an east- or west-facing roof. There may be a small reduction in the return you receive, but it will still be worth doing. The only roofs that aren’t suitable are north-facing ones, or ones that are shaded by trees or other buildings. And just in case you were wondering, yes, modern PV panels can carry on producing electricity even on an overcast day.”

“Another misconception is that solar panels aren’t cost-effective any more, now that the tariffs have changed. Let me explain… When you generate solar electricity you are paid a set rate for every unit of electricity you produce, whether you use it yourself or not – this is the ‘feed-in tariff’. In addition to this you get paid for the surplus electricity that you don’t use yourself but sell on to your energy supplier – the ‘export tariff’. These tariffs dropped sharply a couple of years ago, which has made people imagine, wrongly, that having solar panels installed isn’t worthwhile any more.” “What they haven’t taken into account is the fact that although the tariffs have dropped, so too has the cost of installation, which has fallen by more than half. This means that you can still get the same kind of return on your money as people who installed systems several years ago, namely 10% to 11%.”

“Since 2010 you no longer require planning permission for most standard solar panel installations.” “Although listed buildings may require consent, there’s not generally a problem installing PV panels on buildings in the National Park. We always contact the Park authorities beforehand to check, of course.” “Now that installation costs have come down and large-scale installations are increasingly cost-effective we’re getting a lot of interest from farmers. Dairy farmers in particular have massive electricity bills but plenty of potentially suitable roof space on their outbuildings.”

“Recently we have been working with farmers on ‘shared schemes’, which can help them recoup their investment even more rapidly. Suppose a farmer wants to invest in a 50kWp system, but has permission for a 100kWp installation. We can put in a 100kWp system and share the costs of installation with the farmer half-and-half. The farmer then benefits from twice as much free electricity as before, and we share the income from the surplus ‘feed-in’ and ‘export’ tariffs between us.” “We’ve just completed a 50kWp system for Peter Pinkney of Manor House Farm, North Otterington. Not long before that, we installed a 100kWp shared system for Howard Pattison, a dairy farmer in Yafforth near Northallerton. We’ll soon be starting a 250kWp groundmounted scheme in a quarry near Leyburn, part of Lord Bolton’s estate – it’s probably the largest ground-mounted scheme in the area.” “Nowadays we get a lot of business from word of mouth, because when a householder or a farmer who has installed a system talks to their friends about how the figures stack up they can quickly appreciate the potential benefits.” For more information visit ddrsolar.co.uk.

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Local or regional selling agent? Struggling perhaps to sell your property using a ‘local’ agent? We’ve had some fantastic results selling for clients in the Dales. Sometimes a local agent may not be enough.

Don’t just take our word… Graeme from Randall Orchard: “We have always used local agents. The converted cottages at Yoremill, Aysgarth Falls were advertised locally. Austin Brooks then marketed them alongside the local agent and sold them both. We realised that with their proactive and fresh marketing approach, Austin Brooks were doing something different. We then asked them to market the last remaining property in Belton Park, Catterick Garrison. A new build development that had been up for sale with two local agents for a long time. Austin Brooks then sold this property, and we realised there REALLY was something different about the way they generated sales!” Marie at Dere Street Homes: “We’ve known Tony at Austin Brooks for a long time. They were employed on a 6 week trial basis, with the view that we’d appoint a local agent if Oran Lane, Catterick Village had not sold. Austin Brooks agreed the sale in 4 days well within the initial guide price. Despite the many unsold properties in Catterick Village, Austin Brooks made this sale in record time.”

AUSTIN BROOKS

We value your property

AUSTIN BROOKS

Mews House, Newsham, Barnard Castle Guide Price ÂŁ400,000 A delightful, double fronted courtyard house with adjoining countryside views, occupying an exceptional position. This 4 double bedroom family residence extends to around 2500 square feet. 3 reception rooms, including a wonderful drawing room leading to day room, separate dining room and a well-fitted kitchen with integrated appliances. Mews House lies on the edge of the picturesque village of Newsham about 6 miles from Scotch Corner with the A66 approximately half a mile away. It is in an excellent position for commuting and good schools. We strongly recommend inspection.

On the market

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

£950,000 Crabtree Farm, Maunby, Northallerton A spectacular 5 bedroom farmhouse with 105.51 acres. In need of refurbishment. A modern and traditional range of farm buildings. Sporting rights inc fishing on the River Wiske. EPC rating E. For sale by public auction on 1st Oct at 7pm at The Allerton Court Hotel, Northallerton. Contact Robin Jessop Ltd. on 01969 622800 robinjessop.co.uk

OIEO £395,000 White Birch Cottage, Lunds, Sedbergh An outstanding detached Dales cottage. Spacious accommodation with four bedrooms and useful study. Delightful landscaped gardens with superb panoramic views. Garaging, workshop and car parking. EPC rating D. Viewing by appointment. Contact Robin Jessop Ltd. on 01969 622800 robinjessop.co.uk

OIEO £275,000 Snaroya, Carperby, Leyburn A superbly situated detached bungalow residence. Spacious accommodation with two double bedrooms. Large gardens and grounds in 0.25 Acre plot. Delightful views over surrounding countryside. EPC rating D. Viewing by appointment. Contact Robin Jessop Ltd. on 01969 622800 robinjessop.co.uk

OIEO £250,000 5 Stainton, Richmond An immaculate three bedroom semi-detached cottage.Spacious accommodation with large gardens. Delightful rural hamlet location. Stunning views. Chain free. EPC rating Dd. Viewing by appointment. Contact Robin Jessop Ltd. on 01969 622800 robinjessop.co.uk

£260,000 Sunnyside, West Burton, Leyburn An immaculate period Dales stone cottage. Deceptively spacious accommodation with two double ensuite bedrooms. Stunning village views. Ideal holiday cottage/investment property. EPC rating D. Chain free. Viewing by appointment. Contact Robin Jessop Ltd. on 01969 622800 robinjessop.co.uk

£400,000 Old Rose Cottage, Hornby, Northallerton A charming detached period cottage in a delightful rural village. Three/four bedroom accommodation. Wealth of period features. Large detached workshop/garage with potential. Substantial cottage garden & orchard. EPC rating E. Viewing by appointment. Contact Robin Jessop Ltd. on 01969 622800 robinjessop.co.uk

114 | Dales Life | AUTUMN 2014

Selling a rural property? If you are planning to sell your property come to the rural property specialists. Our decades of experience, wealth of local knowledge and dedicated professional team are here to help you.

Contact our offices for a free market appraisal

Bedale Office

Leyburn Office

4 North End, Bedale, North Yorkshire DL8 1AB Tel: 01677 425950

Marwood House, Railway Street, Leyburn DL8 5AY Tel: 01969 622800

All our properties are listed at robinjessop.co.uk Follow us on twitter @robinjessop AUTUMN 2014 | Dales Life | 115 CHARTERED SURVEYORS, AUCTIONEERS, VALUERS, LAND & ESTATE AGENTS

On the market

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

O.I.R.O. £320,000 Low Seal Houses, Arkengarthdale Five bedroom Georgian farmhouse in need of complete renovation in the Yorkshire Dales National Park occupying a superb position with breathtaking views over Arkengarthdale. EPC (EER) F32. Contact GSC Grays on 01748 829217 www.gscgrays.co.uk

O.I.E.O. £400,000 1 New House, Caldwell A well presented 5 bed former farmhouse with purpose designed office and workshop/studio. Pleasant south facing front garden overlooking fields, raised lawned side garden and block paved courtyard providing extensive parking, space to sit and enjoy the superb views or use as play area. EPC (EER) E53. Contact GSC Grays on 01748 829217 www.gscgrays.co.uk

£775,000 The Manse, Thornton Steward An extensive 3 bed Grade II Listed period property set in approximately 1.2 acres, dating back to circa 18th century with a wealth of character and traditional features throughout. Includes formal walled gardens, orchard, grass paddock, outbuildings, kennels, garage and off-road parking. Contact GSC Grays on 01969 600120 www.gscgrays.co.uk

£460,000 North Gate House, Middleham Exquisite property, dating back to circa 1720, renovated throughout to an exceptional standard with four double bedrooms and unique master en-suite. The facade belies the extensive accommodation inside and the equally impressive gardens to the rear. EPC (EER) D58. Contact GSC Grays on 01969 600120 www.gscgrays.co.uk

£389,950 Fiddlers Den and End Cottage, Ellingstring, Ripon A well presented 3 bed period property, plus an improved 1 bed stone cottage, all set with gardens to rear with views to the North and off-street parking to the side. Both dwellings have double glazing and oil-fired central heating throughout. EPC Rating (EER) F 38 Contact GSC Grays on 01677 422400 www.gscgrays.co.uk

£299,999 Swiss Cottage, Newton Le Willows, Bedale Detached, period cottage in generous gardens. The ground floor comprises two reception rooms, breakfast kitchen, bedroom with adjoining study area and bath/shower room. The first floor includes 2 bedrooms and washroom/ WC. Large garage/workshop & off-road parking. EPC Rating (EER) F 36 Contact GSC Grays on 01677 422400 www.gscgrays.co.uk

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LO C A L P E O P L E R E G I O N A L CO V E R A G E

With offices across the area, contact us at Bedale, Leyburn or Richmond for your Free Market Appraisal or to discuss your land and property requirements

PROPERT Y SALES • VALUATIONS & SURVEYS RURAL CONSULTANCY • RENEWABLES PLANNING & DEVELOPMENT • SPORTING LET TINGS & RESIDENTIAL MANAGEMENT Bedale: 01677 422400

Leyburn: 01969 600120

Richmond: 01748 829217 O ff i ces also at: Bar nard Castle • Hamster ley • Stokesley

W W W.G S CG R AYS.CO.U K T H E

L A N D

P R O P E R T Y

S P E C I A L I S T S AUTUMN 2014 | Dales Life | 117

On the market

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

£425,000 Bridge End Farm, Gammersgill Charming Grade II listed detached cottage with small garth & outbuildings, development potential (subject to consent). Lounge, dining room, garden room, kitchen, pantry, bathroom/wc, 3 bedrooms, shower room/wc, 2 storey barn, garage, parking, f&r gardens, lpg gas fired ch, near full double glazing. Epc n/a. Contact Norman F Brown 01969 622194 www.normanfbrown.co.uk

£350,000 Brook Cottage, Kaygram, West Witton Good sized accommodation, could benefit from some modernisation, with 2 acre paddock and outbuildings. Outer porch, store room, downstairs WC, living room with study area, dining room, kitchen, pantry and south facing conservatory. Upstairs there are 2 double bedrooms, and a bathroom. Contact J.R. Hopper& Co. 01969 622936 www.jrhopper.com

£167,500 Wensleydale Avenue, Leyburn A pleasantly situated semi detached bungalow within a popular neighbourhood setting. Entrance hall, lounge/dining room, kitchen, 2 bedrooms, bathroom/ wc, garage, driveway, low maintenance front and rear gardens, gas fired central heating, upvc double glazing. No forward chain. EER E51 Contact Norman F Brown 01969 622194 www.normanfbrown.co.uk

£360,000 Abbotsleigh, Main Street, West Witton Grade II listed property dating from 1700’s, with period character and in excellent decorative order. Spectacular views. 3 double bedrooms, house bathroom, en suite to bedroom 1. Sitting room, fitted kitchen, Utility room, downstairs WC, workroom, lounge diner. Large garden & off street parking. Contact J.R. Hopper& Co. 01969 622936 www.jrhopper.com

£375,000 North Crofts, Harmby A spacious link detached cottage of character with large garden and open rear aspect close to Leyburn. Reception hall, lounge, sitting room, kitchen/ dining room, utility room, cloakroom/wc, 4 good sized bedrooms, large bathroom/wc, parking for two cars, front garden, large terraced rear garden, oil fired central heating, double glazing. No forward chain. EER E43. Contact Norman F Brown 01969 622194 www.normanfbrown.co.uk

£425,000 Old Shippen, Leyburn Barn conversion, completed in Jan. 2012, finished to a very high standard, spectacular views. Entrance hall with WC and utility room on a separate level to the ground and first floor. Open plan living/dining room, fitted kitchen/diner, 4 double bedrooms, one with ensuite bathroom, house shower room. Lawned area with parking to the front. Enclosed rear garden & patio. Contact J.R. Hopper& Co. 01969 622936 www.jrhopper.com

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J.R. HOPPER

& Co. EST. 1886

“For Sales In The Dales” SALES • LETTINGS • COMMERCIAL LAND & PROPERTY SPECIALISTS • PERSONAL & PROFESSIONAL SERVICE 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 Hawes 01969 667744 London 02072 980305 0845 2802213 Leyburn 01969 622936 Fax

www.jrhopper.com

NORMAN F. BROWN CH NO AI N

CH NO AI N

Charted surveyors • Estate Agents • Lettings Selling and letting property since 1967

32 Brentwood, Leyburn

Wensleydale Avenue, Leyburn

Lyndhurst, Carlton

A nicely positioned semi detached bungalow within short walking distance of the market place. Entrance hall, lounge, kitchen/diner, 2 bedrooms, shower room/wc, garage, long driveway, front and rear gardens, gas fired central heating, UPVC double glazing. NO FORWARD CHAIN EER D60. £174,950 Leyburn office

A well presented tastefully modernised semi detached family house within a pleasant neighbourhood setting handy for schools and the market place. Entrance hall, lounge, kitchen/dining room, 3 bedrooms, bathroom/wc, garage, driveway, front and rear gardens, gas fired central heating, UPVC double glazing. EER C70. £189,950 Leyburn office

An attractive traditional detached cottage with good sized garden enjoying open views across Coverdale. Lounge/dining room, conservatory, study, kitchen/breakfast room, cloakroom/wc, 4 bedrooms, en-suite bathroom/wc, shower room/ wc, garage, store, driveway, good sized front garden, rear yard, part night storage heating, upvc double glazing. NO FORWARD CHAIN. EER F32. £350,000 Leyburn office

14 Queens Road, Richmond • 01748 822473 6 Bridge Street, Bedale • 01677 422282 25 Market Place, Leyburn • 01969 622194 120 | Dales Life | AUTUMN 2014

Your local friendly chartered architects

Designing dreams

A LOCAL DEDICATED TEAM FOR YOUR PROPERTY OWNERS INSURANCE When it comes to covering your commercial or residential property, we know what’s important to you.

RBCARCHITECT Domestic and commercial architectural and planning services

Call 01765 604 254 for a quote or pop in NFU Mutual, Canalside House, 7 Charter Road, Ripon, North Yorkshire HG4 1AJ. ripon@nfumutual.co.uk

New build | Extensions | Conversions | Refurbishments

T: 01609 751668 E: hello@rbcarchitect.co.uk Evolution Business Centre, 6 County Business Park, Darlington Road, Northallerton DL6 2NQ

www.rbcarchitect.co.uk

The Wensleydale House Doctor

Dales life_RBC Architect_14.indd 1

NFU Mutual is The National Farmers Union Mutual Insurance Society Limited (No. 111982). Registered in England. Registered Office: Tiddington Road, Stratford upon Avon, Warwickshire CV37 7BJ. Authorised by the Prudential Regulation Authority and regulated by the Financial Conduct Authority and the Prudential Regulation Authority. A member of the Association of British Insurers. For security and training purposes, telephone calls may be recorded and monitored.

23/06/2014 17:57:01

Est. 1999

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

The Plan Shop Architects Landscape & Interior Designers

No job too small Ring to book your exterior painting and repairs now Friendly and reliable service

Tel: 01677 450810

Hunton, Bedale, North Yorkshire AUTUMN 2014 | Dales Life | 121

TAKE YOUR HOME TO AN ENERGY EFFICIENT FUTURE with Bedale Plumbing & Heating Ltd established in 1970

• PANASONIC ACCREDITED INSTALLERS OF AIR SOURCE HEAT PUMPS • GRANT ACCREDITED INSTALLERS OF SPIRA WOOD PELLET BOILERS. • SOLAR THERMAL & SOLAR PV INSTALLATION. • FULL DESIGN AND INSTALLATION.

WE CAN ALSO PROVIDE: Under-floor heating systems. Un-vented hot water and heating systems. Multi-fuel Heatstore installation. Oil storage tank replacements. System upgrades. Powerflushing. Oil boiler replacements. Natural gas & LPG boiler replacements. Boiler service and repair. Plumbing repairs. Water mains replaced & repaired. Landlords certificates.

BEDALE PLUMBING & HEATING LTD 12 Coronation Rd, Little Crakehall, Bedale, DL8 1HZ bedaleplumbingandheatingltd@hotmail.co.uk

bedaleplumbingandheatingltd.co.uk

01677 426063 • 07814 036057 122 | Dales Life | AUTUMN 2014

Bathroom Suites Design and installation including all joinery, tiling and electrical works.

SWITCH ON TO Bedale Electrical Ltd Welcome to our new sister company Bedale Electrical Ltd. We are a family-run business and we will be offering the same reliable service our customers have enjoyed for over 40 years. We are electrical contractors and engineers providing all your electrical needs for both domestic and commercial properties, our experienced team will provide the same friendly and high standard of work we are known for!

• ELECTRICAL INSTALLATION • TESTING & INSPECTION • FAULT FINDING • SECURITY • FIRE ALARMS & EMERGENCY LIGHTING • ELECTRICAL HEATING & CONTROLS • DATA & COMMUNICATION • PAT TESTING

BEDALE ELECTRICAL LTD

12 Coronation Rd, Little Crakehall, Bedale, DL8 1HZ

bedaleelectricalltd@outlook.com

01677 426063 • 07710 741874

AUTUMN 2014 | Dales Life | 123

A solar PV installation fitted now will reduce your energy bill year on year by...

Driving this winter?

Does the thought of driving in winter bring you a chill?

647kW%p

facing South oof º 0 3 r stem el sy p 6 1 an 50 inc vat 7 5 £ from tted fi

53% 4k

East/W Wp est fac ing 30º 16 pan roof e l s yst from £ 5750 in em fitted c vat

38W% p 2k

facing South of 30º ro tem l sys 8 pane 5 inc vat 1 4 9 from £ tted fi

28% 2k

East/W Wp est fa 30º roo cing f 8 pan from £ el system 4195 in fitted c vat

figures based on statistics supplied by the Department of Energy & Climate Change giving average domestic UK combined gas & electricity bills 2012 as £1,279.00

Call now for a no cost no obligation site survey Phone: 01969 622 260 www.ddrsolar.co.uk

124 | Dales Life | AUTUMN 2014

Refresh your skills before the snow gets here. If you have a licence to drive, and are fit to drive, keep driving! Try not to become over dependent on your partner’s driving because as traffic conditions change it can be very hard to take up driving again after several months or years off. It’s better to stay in practice on the roads you frequently use. Driving in the dark, rain, ice and snow is a challenge for all drivers, but can be more intimidating to those that have maybe become a little over dependant on their partners driving, so it really is a good idea to stay in practice.

95 Alive are currently offering a free 1 hour refresher drive for drivers over 50 with an approved driving instructor. For more information email 95alive@northyorks.gov.uk, call 01609 798120 or visit our website www.roadwise.co.uk This offer is only available to North Yorkshire residents

DO YOU HAVE COMMON SENSE, PATIENCE, UNDERSTANDING AND ENTHUSIASM WE CAN OFFER YOU PART TIME/FULL TIME/FLEXIBLE HOURS TO SUIT FULL TRAINING PROVIDED (NO EXPERIENCE NECESSARY) EXCELLENT RATES OF PAY AND EXPENSES

Jane Caress Ltd. Access to Independence Due to our excellent reputation our business is expanding and we require Support Workers of all ages to assist people in their own homes. From a few hours a week up to full time, we need staff in the Bedale, Masham, Ripon, Reeth, Lower Wensleydale Areas and surrounding villages. For more information or just a chat about what we can offer, Telephone : 01677 460051 / 07786 924264 Email:

jane@janecaress.co.uk

Website:

www.northyorkshirehomecare.co.uk

MARIE CHURCH MSc

COGNITIVE BEHAVIOURAL PSYCHOTHERAPIST

Cognitive Behaviour Therapy

Helping you help yourself Depression, Relational Problems, Post Traumatic Stress Disorder (PTSD), Obsessive Compulsive Disorder (OCD), General Anxiety Disorder, Personality Disorder, Phobias.

“My role is to listen, teach, and encourage my clients to express their concerns, so that they learn new ways of overcoming problems in everyday life.”

For more information or to book an appointment tel: 0800 028 0145 / 07917 700192 or visit: www.reasonandemotion.co.uk Aske Stables, Aske, Richmond AUTUMN 2014 | Dales Life | 125

Hillcrest Care Home Dedicated to quality care • Established owners • Experienced management team • Low staff turnover • Pleasant surroundings • Nutritional, attractive home cooked quality meals • Care available - long stay, day care, respite (dependent upon availability)

Hillcrest has a warm and welcoming atmosphere. It enjoys an enviable reputation within the community and is totally compliant with CQC. To experience the Home and the expertise of the local management team, why not call in and view for yourself the level of care being offered to the Residents.

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

Hillcrest, Byng Road, Catterick Garrison, North Yorkshire, DL9 4DW 126 | Dales Life | AUTUMN 2014

The Millings

Putting you at the heart of our care RESIDENTIAL, RESPITE & DAY CARE HOME FOR OLDER PEOPLE North End, Bedale, North Yorkshire DL8 1AF Tel: 01677 423635 www.residential-homes.net

Do you have pain?

Back pain Headaches Neck Pain Frozen Shoulder Sports injuries Pregnancy issues Stress relief Osteopathy - Acupuncture - Massage www.bedaleosteopaths.co.uk

01677 425858

Premiere Care

North East Ltd.

We are a Leyburn based agency offering high quality care services to our Clients. Our experienced team supports the various needs of vulnerable people to remain as independent as possible in their home. We provide hourly, day/night and live-in-care. Testimonial

â&#x20AC;&#x2122;Exceedingly high quality ladies, honest, caring and totally trustworthyâ&#x20AC;&#x2122; Premiere Care has been awarded by the CQC the highest possible rating on their last inspection in 2009 which confirms the quality of service that we supply. For an information pack please contact: Premiere Care (NE) Ltd Thornborough Hall, Leyburn DL8 5AB 01969 622 499 www.premiere-care.co.uk AUTUMN 2014 | Dales Life | 127

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TO DINE FOR Great places to eat and stay in the beautiful Yorkshire Dales.

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.

T: 01765 689319 thewhitebearhotel.co.uk

HENDERSONS BAR & RESTAURANT 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. Our talented chef has created a mouthwatering seasonal menu using fresh local and seasonal produce. Restaurant is open all day for lunch, light bites and beverages. Dinner 5.30 to 8.45 every day except Tuesday. Sunday lunch 12-4pm

THE BLUE LION

T: 01969 663268 westholme-estate.co.uk

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.

THE BLACK SHEEP BREWERY

T: 01969 624273 thebluelion.co.uk

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 well-stocked Sheepy Shop. It offers a ‘ewenique’ venue for corporate entertaining, product launches, parties and weddings.

SWINTON PARK HOTEL

T: 01765 680101 blacksheepbrewery.com

An elegant, 30 bedroom luxury castle hotel. With four Red Stars (Inspectors’ 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 four-acre walled garden and surrounding estate.

YOREBRIDGE HOUSE

T: 01765 680900 swintonpark.com

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.

T: 01969 622206 sandpiperinn.co.uk

Autumn is the perfect time to visit Yorebridge House, nestled in the heart of Wensleydale. We offer luxurious boutique rooms with fine dining in an informal atmosphere and beautiful views across the Dales. Boasting 5 Gold Stars, 2 Rosettes for our restaurant and menu created by Dan Shotton and the Inspectors’ Choice Award from the AA Hotels. The lounge and bar areas offer sumptuous interiors, relaxed comfy seating and an open fire. The menu includes local delights such as Whitby Crab with Quail Egg, Pickled Mouli & Apple, Wensleydale Lamb with Confit Lamb Shoulder, Wild Garlic & Anchovies followed by Rhubarb & Custard, a mix of Crème Brûlée & Poached Yorkshire Rhubarb.

T: 01969 652060 yorebridgehouse.co.uk

AUTUMN 2014 | Dales Life | 129

THE BURGOYNE HOTEL

THE BLACK LION

Overlooking Reeth village green, The Burgoyne Hotel is a luxurious home-from-home set in an elegant Georgian mansion. It has eight spacious and beautifully appointed rooms — the panoramic views from some of them have to be seen to be believed. There’s an emphasis on friendly service and fine food, with generous breakfasts and a fourcourse dinner menu focusing on fresh local produce sourced from the Dales and the Yorkshire coast.

Now under new ownership, The Black Lion is a friendly bar and bistro on Thirsk’s cobbled marketplace. It offers exciting and varied lunch and dinner menus based around seasonal, locally sourced ingredients, including fresh fish from Hodgsons of Hartlepool, prime meats from R & J Butchers and delicious Brymor ice cream. With excellent service, a well stocked bar and a wide ranging wine list from Yorkshire Vintners, it’s a great choice for a luscious lunch or memorable evening meal.

T: 01748 884292 theburgoyne.co.uk

THE QUEEN’S HEAD 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. Owner 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.

T: 01677 450259 queensfinghall.co.uk

THE FREEMASONS ARMS The recently refurbished Freemasons Arms at Nosterfield is set to remain very much a charming, characteristic country inn, offering a traditional, cosy bar and restaurant. With an innovative head chef and exciting new menus based around fresh local produce, there’s something here to please everyone. Diners can choose from pub classics with a twist, daily specials and Chef’s own signature dishes, exactingly cooked and served by a friendly front-of-house team.

T: 01677 470548 thefreemasonsarms.co.uk

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 groundfloor conservatory bedrooms that open directly onto the lawns, popular with dog owners and guests who aren’t keen on stairs.

T: 01969 667571 stonehousehotel.co.uk

130 | Dales Life | AUTUMN 2014

T: 01845 574302 blacklionthirsk.co.uk

FAIRHURST’S BISTRO Fairhurst’s Bistro is one of the most exciting eating and drinking places to open recently in Wensleydale. Situated in Middleham Key Centre, it has an intimate, relaxed atmosphere and a rustic yet modern interior. It offers a unique interpretation of classic dishes, using local produce where possible, and its themed nights feature cuisines from all over the world. There is private access from the car park, and the bistro is open Thursday–Saturday evenings. Bistro: 2 courses £18.95 Themed nights: 3 courses £16.95 Middleham Key Centre, Park Lane, Middleham, DL8 4RA

T: 01969 624668 fairhursts.co.uk

VENNELL’S RESTAURANT Now in its tenth 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.

T: 01765 689000 vennellsrestaurant.co.uk

RICHMOND GRILL AND BRASSERIE Looking out over Richmond’s cobbled Market Place, Richmond Grill and Brasserie offers the chance to indulge in a spot of people-watching whilst enjoying a delicious lunch or leisurely dinner prepared by talented head chef Ross Hadley and his team. There’s an exciting menu catering for all tastes, featuring the finest ingredients – from Lindisfarne oysters to top quality steaks – locally sourced whenever possible. A great choice of vegetarian dishes too, and plenty of mouthwatering desserts to tempt you.

T: 01748 822602 richmondgrillandbrasserie.co.uk

Eccles Heddon LLP Solicitors

For your legal ease For help and legal advice call Bedale 01677 422422 Ripon 01765 601717 Thirsk 01845 522324 www.eccles-heddon.co.uk

Family Law (Divorce, Family & Children) Property Law (Residential & Commercial) Business Advice Employment Law Wills, Probate and Family Trusts Estate Planning Lasting Powers of Attorney Advising the Elderly Farming & Agriculture Dispute Resolution

FAMILY LAW CLINIC We also run a family law clinic once a week at our Bedale and Ripon offices. Please telephone Jane Midgley at Bedale or Liz Kidd at Ripon to book a FREE 30-minute consultation. AUTUMN 2014 | Dales Life | 131