Food Trail Issue 2 May/June 2016

FOOD TRA iL ISSUE 2 • MAY/JUNE 2016

essentials

Pot luck

Stirring stuff on our pick of the cookery courses

Taste this

The best summer festivals for foodies

Make it!

Ice cream-making gets personal

The Essentials

Welcome

ISSUE 2 • MAY/JUNE 2016

04 Skill set

10

Country house cooking

10 Daily bread Proven kitchen skills

16 Specials’ board Summer food news

20 Junior chef Mini-chef special

24 Feast on Food festivals round-up

26 It’s a scoop!

Ice-cream masterclass

30 Shopping guide

Eat, Plate, Love

These days isn’t everyone a potential candidate for Bake Off, Masterchef or Saturday Kitchen’s omelette challenge? The desire to learn more about food satisfies a culinary itch that has reached epidemic proportions. So we’ve been out and about on our own food quest to bring you the best of the culinary courses in the North East. Something to suit all; whether you’re a junior gourmet, ice cream junkie or a fanciful forager. Enjoy.

Fill your baskets

32 Sweet pleasures Cake-making glory days

Jessica Laing, editor Contributors Jessica Laing • Lizzie Hogben • Jennifer Tatters

Photography Nicky Rogerson, www.nrphotography.co.uk Kevin Gibson www.kgphotography.co.uk

If you wish to advertise with us please contact our sales team: Lisa Anderson: lisa@remembermedia.co.uk / 07734 560565 or Debi Coldwell: debi@remembermedia.co.uk / 07910 918366

Remember Media Ltd, e.volve Business Centre, Cygnet Way, Rainton Bridge South, DH4 5QY remembermedia.co.uk All contents copyright ©2016 RememberMedia Ltd. All rights reserved. While every effort is made to ensure accuracy, no responsibility can be accepted for inaccuracies, howsoever caused. No liability can be accepted for illustrations, photographs, artwork or advertising materials while in transmission or with the publisher or their agents. All information is correct at time of going to print, April 2016, Food Trail is published annually by Remember Media Ltd.

03

FOOD TRAIL MAY/JUNE 16

Rhubarb and just-plucked wild garlic were part of a cook-along showcase menu at Swinton Park’s Cookery School. Kathryn Armstrong joined in

Yorkshire’s Finest

Food Trail

FOOD TRAIL MAY/JUNE 16

04

Very few food miles were involved in gathering the ingredients for Stephen Bulmer’s Yorkshire’s Finest cookery course.

That morning he’d been out and about in his hilltop garden picking the perkiest of wild garlic as one of the foraged ingredients for a salsa verde.

On the doorstep, Swinton Estate’s own trout farm had provided fish from Leighton Reservoir close by and another near neighbour, Tim Pybus the egg man had delivered eggs from his free range flock (guarded by llamas) to the cookery school.

The hotel and cookery school have their own walled garden which has been painstakingly restored by Susan Cunliffe-Lister whose family runs the Swinton Estate.

On the menu for the class of 12 were recipes that managed to combine sweet, savoury, basic and more tricky - all showcasing and celebrating produce on offer from the locality of Masham and the dramatic Swinton Park Estate.

At the helm is Stephen Bulmer who is a skilled chef and engaging showman, judging his charges and carefully guiding them through cooking processes and techniques with ease and humour.

It’s as hands-on as you like and a good set-up if you’re a food enthusiast with some level of skill.

The course was made up of couples and individuals who worked in pairs making the dishes after Stephen had demonstrated them.

The class ran from 10am with the food served up as a relaxed and convivial late-lunch with wine to the the participants (and partners if they wanted to join a tasting).

Stephen has a great kitchen pedigree and joined Swinton Park following the departure of well-known TV face Rosemary Shrager.

As chef director, Stephen runs the majority of courses at Swinton Park, cooking for all levels of expertise – including a chef’s table experience.

He’s a mate of Mary Berry and on first name terms Marco,

Gordon, James and Raymond – he ran the cookery school at Raymond Blanc’s Le Manoir aux Quat Saisons for ten years.

Stephen rose to prominence early in his career, reaching the national finals of the Young Chef of the Year in 1992 and 1993 and the semi-finals of the Roux Brothers’ Scholarship competition. Since then he has appeared on various TV programmes including Ready, Steady, Cook and Total Fishing.

Raymond Blanc is quoted as saying, ‘He is one of my most experienced chefs and a great craftsman – his enthusiasm is completely infectious’.

Indeed it is. Stephen is full of sound advice, cheats’ tips and inspiring ideas. Not to mention dodgy jokes and fine anecdotes about the chefs he has worked with over the years. A bit of gossip at the stove is a fine thing.

The course proved a fascinating

05

insight into the top-level cooking.

We prepared twice-baked cheese souffles, learning the art of how to get them to rise to perfection from the freezer to the table should you be a prep-ahead dinner party kind of person.

We cooked duck breast pink – but not blood-rare which took a long time not a ‘flash in the pan’. A very insightful trick-of-the-trade.

We made some truly dreamy food discoveries, not least that by >>

FOOD TRAIL MAY/JUNE 16

Food Trail

PRIZE DRAW

Ten course tasting menu Peace and Loaf is Jesmond’s very own fine dining experience. Proud owner of two AA Rosettes, and featured in the Michelin guide, Peace and Loaf is headed up by 2010 Masterchef: The Professionals finalist Dave Coulson. With 13 years’ experience in the business, Dave and the whole team promise fine dining without the fuss.

To enter visit www.luxemagazine.co.uk or email your name and a contact phone number to prizedraw@ remembermedia.co.uk stating in the subject line the name of the prize draw you wish to enter.

sweating a load of root veg trimmings in a pan on a really low heat for ages you create a sweet, caramelised ‘mash’ which can be as rustic or as refined as you like with a blitz in the blender to become a delicious puree.

We poached and peeled quail eggs – which would have seemed like the most fiddly thing in the world until you actually dare to do it and realise that you can.

And my own revelation of the day?

The foraged salsa verde, a bright green and so very ‘do-you-good’ accompaniment to well, anything.

It involves heading to the garden/ hedgerow/allotment, picking wild garlic, nettles, parsley – you name

it – then blitzing with capers and oil to make the punchiest sauce.

Just gorgeous.

“Make a load then keep it in ice-cube trays, serve it with fatty foods like a slow-cooked shoulder of lamb. Vary the green veg depending on the time of year – try kale, basil, mint, spinach”, says Stephen.

We made a proper custard tart and super-thin sweet pastry, learning the tip of rolling pastry on cling film to make it easier to store, freeze and handle when you’re lining a tart tin.

Luscious Yorkshire rhubarb was gently softened in the oven and Stephen explained how different

foraged herbs can enhance its flavour – such as sweet cicely and tiny gorse flowers.

The course is fast-paced and loads of fun. Stephen makes it enjoyable but with his team is able to judge the learners so you’re not left behind. He imparts masses of information about cooking and has great stories to tell of life in a professional kitchen. You’ll feel inspired, invigorated and satisfied at the end of your day. >>

The Yorkshire Finest cookery course is a half-day course and is £85 midweek, £95 weekends.

Details of all courses: www.swintonpark.com

LUSCIOUS YORKSHIRE RHUBARB WAS GENTLY SOFTENED IN THE OVEN FOOD TRAIL MAY/JUNE 16

06

TERMS AND CONDITIONS* *Available Monday – Thursday only.

Last booking time at 8pm (allow 3 hours for the tasting menu). Drinks are not included. Subject to availability. Prize valid until November 1st 2016. Management reserve all rights. Must inform venue of any dietary requirements.

Bookings must be made a minimum of 7 days in advance. Not valid on public or bank holidays.

The Very Best of Yorkshire Hospitality Experience fantastic food in our award-winning bistro, relax in our stylish Champagne Bar or enjoy a luxury stay in one of our sumptuous bedrooms in the heart of the North York Moors.

Food Trail

On the menu

• Trout fritters with Black Sheep Beer batter & foraged salsa verde • Yorkshire cheese soufflé • Bridlington mussel & cockle broth with leeks and Yorkshire cider garnished with quail eggs • Duck with cherries, sweet potato and five-spiced sauce • Custard tart with seasonal fruits

Recipes BRIDLINGTON MUSSEL AND COCKLE BROTH WITH CIDER AND LEEK GARNISHED WITH QUAIL EGGS Serves 4 INGREDIENTS: 500g Mussels, live and cleaned 500g Cockles, live and cleaned 100ml Double cream 500ml Cider 500ml Stock 200g Potatoes, peeled and finely sliced 4 Leeks, white part only, washed and sliced 3 Shallots, peeled and chopped 50g Butter 50g Light rape seed oil

For the quail eggs:

add the shallots and leeks and a little salt. Cook for 2 minutes then add the potatoes and cook for 1 more minute.

Add the stock and half the cider. Simmer until the potatoes are soft. Add the cream and blend to a smooth consistency.

For the mussels and cockles:

Place a pan with a tight fitting lid over a medium heat. When it’s hot, add the mussels, cockles and remaining cider and put the lid back on.

Cook for 3 minutes until the shells have opened, then drain in a colander with a bowl underneath to catch the liquor.

When they are cool enough to handle pick the meat from the shells, keeping a few whole for garnish.

For the quail eggs:

12 Quail eggs 50g Flour 1 Egg, beaten 75g Bread crumbs

Place a pan of water on and bring to a simmer, then carefully cook the quail eggs for 2 minutes.

Refresh in iced cold water. Peel the eggs and reserve.

For the lemon, parsley and apple dressing:

Combine the apple, chopped parsley and lemon oil in a bowl, season and reserve.

1 Apple, peeled and cut into 5mm dice 1tsp Chopped parsley 75ml Lemon oil For the garnish: 2tbsp Flat leaf parsley, julienne (finely sliced) METHOD:

For the broth: Place a large saucepan over a medium heat and when hot, add a generous drizzle of oil and the butter. Once the butter is bubbling

FOOD TRAIL MAY/JUNE 16

For the lemon, parsley and apple dressing: To serve:

Heat up some vegetable oil to 190°C. Deep fry the eggs for 1 minute until golden and crispy.

Drain on some kitchen roll.

Bring the soup to a simmer and add some of the reserved shellfish liquor to amend the consistency. Add the picked shellfish to the pan, then divide amongst 4 soup bowls. Place the warm reserved shells in and around with the garnish and eggs. Drizzle with the dressing and sprinkle the julienne parsley.

08

YORKSHIRE CHEESE SOUFFLÉ Serves 4 x No 2 ramekins INGREDIENTS: 85g Cheese, strongly flavoured - try

Yorkshire Blue

(reserve 4 balls of cheese for centres) 30g Butter 125ml Milk 30g Flour

Salt to taste 1 pinch Cayenne pepper 1 Egg yolk 4 Egg whites 1 Lemon

To line the ramekins: 30g Breadcrumbs

METHOD: Preheat your oven to 190°C. Butter the ramekins twice around the inside and then line with the breadcrumbs. Refrigerate.

To make the béchamel base, melt the butter and whisk in the flour to make a roux. Whisk the milk into this making sure that you have no lumps. Return to the heat and bring to the boil, whisking constantly. Remove from the heat, add the cheese and whisk until smooth. Whisk in egg yolk then transfer to a bowl and set aside.

Beat the egg whites to soft peaks with a squeeze of lemon, be sure not to take them any further as they will become grainy and spoil your soufflé.

Season the béchamel well with salt and cayenne pepper. With a spatula, mix in a third of the beaten egg whites. Gently fold in the remaining two thirds then taste and correct seasoning.

Fill the lined ramekins with the soufflé mixture half way up then place a ball of cheese in the centre. Cover with the mixture and smooth the surface with a spatula.

Line a suitable ‘bain-marie’ with paper. Place the ramekins in the tray and very carefully pour in water to reach two thirds of the way up the sides of the ramekins. Place this tray onto the heat and bring to the boil then place into the oven and bake for 10 minutes.

Lift the soufflés out of the bain-marie and allow to cool for about 10 minutes (this makes them easier to turn out).

Turn out the soufflés onto a tray lined with a good sprinkling of breadcrumbs. Once cool place in the fridge, then if you wish to freeze them wrap in cling film and freeze for two months. Shelf life in the fridge is about one week.

When you’re ready to reheat make sure the soufflés are at room temperature then re–heat at 180°C for 8 minutes, again on a tray with a sprinkling of breadcrumbs to stop them from sticking.

Promotional feature

seaham hall eat well?

diary date?

With the introduction of Seaham Hall’s new Head Chef, Ross Stovold. Byron’s Restaurant delivers creative and delicious plates of food within a lavish and contemporary environment.

The atmosphere is enchanting and the stylish interior delivers an eclectic mix with a smattering of oddities designed to tease the eye.

The menu focuses on the freshest food showcasing a passion for British Ingredients, championing local suppliers and unique preservation techniques.

Full a La Carte menu as well as a Sunday roast option is available.

Appointment of new Head Chef, Ross Stovold.

Previously Head Chef at two Michelin Star restaurants, the exciting news of Ross’s arrival will incise all lovers of food and ingredients to come and dine at Seaham Hall’s Byron’s Restaurant.

With a hard working team of Chefs, his aim is to showcase ingredients without fuss.

Garden Suites and the attention to detail offer a very memorable stay. The Pan Asian Ozone restaurant, is an ideal location for a more laid back lunch, in a beautiful serene environment.

Enjoy Accommodation and Spa packages, found on Seaham Hall’s website to have an all-round experience!

time for tea?

With the days getting longer and the weather a little warmer Seaham Hall’s terrace is the perfect location for a spot of Afternoon Tea. Overlooking the 37 acres of gardens and fantastic sea views, the experience transports you to another world.

Enjoy Afternoon Tea from £22 per person or enjoy an upgrade to include a glass of Champagne for an additional £10. Don’t miss as well the Gentlemen’s Afternoon Tea for a perfect way to celebrate Father’s Day!

lay your head?

Newly refurbished suites see a splash of colour and innovative design which showcase the accommodation to be like no other, guaranteeing a unique experience to every guest!

The arrival of our Eco hot tub in one of our

Seaham Hall, Lord Byron’s Walk, County Durham SR7 7AG 0191 516 1400 hotel@seaham-hall.com www.seaham-hall.co.uk

Ultimate Seaham Hall Package Spoil yourself with our ultimate Seaham Hall experience which includes a Bottle of Taittinger champagne on arrival, a three course a la carte dinner in Byron’s Restaurant, Breakfast,full use of the spa and a choice of heavenly treatments.

09

FROM £490 per room, per night

www.seaham-hall.co.uk

FOOD TRAIL MAY/JUNE 16

Food Trail

Give Us Our Daily Bread In the heart of the Tyne Valley Karen Phillips proves she’s queen of the dough FOOD TRAIL MAY/JUNE 16

10

Karen Phillips is known to Luxe readers for her regular food and growing column.

She runs a range of food and gardening courses throughout the year geared to the seasons.

Her bread-making courses are the stuff of legend and here she shares expert tips – and and the ultimate recipe for bread you just want to smother in luscious butter and the juiciest jams (she runs courses on those too!).

Knead to know

There was a time when the term ‘gluten-free’ was unheard of and your daily bread provided all the nutrients needed to sustain you for the day.

Food Trail

Then along came the Chorleywood Process in the 1960s; no longer was bread risen slowly overnight, ready to be shaped into loaves once the baker, sleeping with his head resting on the lid covering the rising dough, was woken up by the lid tilting.

Instead ready-sliced bread could be made and packaged for the shops in fewer than four hours using high-speed mixers and a multitude of different additives.

On our bread courses we prefer to take an old-fashioned approach with long, slow risings of dough, and an early start with bacon and egg softies to prepare us for the long day of baking ahead. >>

Food Trail

Basic Bread

750g strong white flour (or 500g white & 250g brown flour) 2tbsp sea salt 1tbsp sugar 2tbsp sunflower oil 1½tsp dried yeast 600ml warm water

Sprinkle the yeast onto the warm water (hand-hot) with the sugar and whisk till dissolved.

Wait until frothy ~10-15 minutes. If your mixture is not frothy after this time then either the yeast was too old or the water was too hot – by using this method you’ll get used to how the yeast reacts and not waste expensive flour by adding dead yeast to it!

Meanwhile mix your flours with the salt in a large bowl and make a becomes smooth and elastic – set a timer so you know when 10 minutes is up; after 3 minutes you would have guessed that 10 minutes had passed!

well in the centre adding the yeast mixture and sunflower oil.

Mix by hand (remove any rings prior to this!) until well-blended and the dough comes away cleanly from the sides of the bowl.

Knead for 10 minutes on a lightly floured surface until the dough

FOOD TRAIL MAY/JUNE 16

Place the dough in a clean and greased/oiled bowl and cover with a damp tea-towel or cling film.

Leave to prove for 1 hour or until the dough is doubled in size. You can tell it is ready when you poke your finger in the dough and the whole lot deflates.

12

Knock back (gently knead) the dough for a few minutes to get rid of any huge air bubbles.

Divide into 2 portions: 850g and 500g; shape the 850g into a

‘Coburg’ (round with cross cut in the top) or ‘Porcupine’ (round with top snipped all over with a pair of scissors).

Bloomer and sprinkle with seeds of your choice; shape the 500g into a

Bake at 2200C for 30 minutes.

Cool on a rack. >>

C E L E B R A T I N G

1 9 2 6

90 -

2 0 1 6

Y E A R S

Colmans Restaurant and Takeaway was founded in South Shields in 1926. The family-run business is renowned for its first-class service, locally-sourced fish and seafood and traditional fish and chips.

Headed up by Richard and Frances Ord, the team is devoted to offering customers a variety of sustainably-sourced and locallycaught fish and seafood, including North Sea crab, lobster, squid and many other sustainable species. Everything is prepared on the premises and available every day.

The 100-cover, fully-licensed restaurant is the perfect place for seafoodlovers to relax and enjoy a meal, as well as sample a selection of wines, beers and spirits.

We are open every day, during the following times: RESTAURANT: 11am - 6:00pm TAKEAWAY: 11am - 7:00pm Ample free on street parking available outside of Restaurant and car park to the rear. No Reservations taken come along and we will find you a table as soon as we can.

176-186 Ocean Road, South Shields, NE33 2JQ T: 0191 456 1202 W: colmansfishandchips.com E: info@colmansfishandchips.com

Just waiting to be discovered‌

Food Trail

Playtime

Once you have mastered the basic loaf you can progress to sweet, enriched doughs such as these cinnamon buns; focaccia which incorporates the addition of olive oil for that unmistakable crumb texture and has three long risings; or simple white softies which are perfect for bacon baps.

PRIZE DRAW

£100 food and drink voucher The Curing House is Middlesborough’s unique charcuterie bar and restaurant, bringing an old craft to a new market. The independent eatery offers specialist charcuterie and cheese, created by respected producers. Enjoy a spot of brunch, or choose from the restaurant’s modern evening menu.

CINNAMON BUNS

Rolling the dough for cinnamon buns

To enter visit www.luxemagazine.co.uk or email your name and a contact phone number to prizedraw@ remembermedia.co.uk stating in the subject line the name of the prize draw you wish to enter.

FOCACCIA TOPPED WITH ROSEMARY AND SEASALT

SOFTIES FOR BACON BAPS

Details of the range of courses on offer with Karen: www.widehaughhouse.co.uk

FOOD TRAIL MAY/JUNE 16

14

TERMS AND CONDITIONS* Available Tuesday-Thursday only.

Subject to availability. Prize valid until September 2016. Management reserve all rights. Winners must inform venue of dietary requirements.

Promotional Feature

intu Metrocentre, just keeps getting better After more than a year under development and a £17million investment, the newly extended Qube is now open and it’s looking delicious. With brand new restaurants to the centre, including ASK Italian, Barburrito, Bella Italia, Byron, Coast to Coast, Five Guys, TGI Fridays and Thaikhun, and the newly relocated and refurbished Chiquito, we cannot wait to join

them at their tables and to get our teeth into their tasty new menus.

The newly remodelled mall offers a brand new walk-through from Red Mall opening out into the original Qube which is home to everyone’s favourites wagamama, YO! Sushi, Pizza Express, Zizzi, Frankie and Benny’s, Handmade Burger Company, Gourmet Burger Kitchen and Nandos.

15

FOOD TRAIL MAY/JUNE 16

Food Trail

Specials’ board

A flavour of food happenings in the region…

With great food and fantastic live music throughout the four days, the festival is not to be missed.

Tickets are £4 per person, including a commemorative glass or £3 for CAMRA members. Profits from the festival go to The Great North Air Ambulance Service.

stalls, street food, talks and tastings, celebrity chef demos and cookery classes than ever before - all with a focus on produce you can find on your doorstep.

Food on offer throughout the two-day event includes freshlycaught crab and lobster, suckling pig, rare breed sausages, dexter beef from the Moors, Yorkshire cheese

For more information and to buy tickets visit www.battlesteads.com or call 01434 230209.

and beer, plus much more.

Don’t leave without popping into the festival bar, where you can sip on craft beer and cider and kick-back to live music. Expect plenty of family-friendly entertainment, too.

For more information, visit www.maltonyorkshire.co.uk/ food-lovers-festival

Pint perfect

Newcastle will host its first German Bierfest from 12-15 May. The four-day event will see Newcastle’s Time Square transform into a traditional German village, brought to life with live German music and authentic wooden huts selling everything from bratwurst and schnitzel.

Visitors will also be able to enjoy a glass or two of sparkling wine in an exclusive Sekt Garden and a selection of three handmade German beers in an open air Bavarian Bier Garden.

For more information, or to book, visit www.newcastle.bierfest.co.uk

Battle of the beer

Now in its sixth year, the Battlesteads Beer Festival returns from 21-24 July to celebrate the best beers, ales, lagers and ciders from across the country.

One of the highlights of the calendar for beer-lovers in the North East, the four-day festival will feature a range of favourite local ales returning to the pump, alongside a selection of speciality beers handpicked by the expert bar team at Battlesteads.

FOOD TRAIL MAY/JUNE 16

Full English

Wynyard Hall is now hosting monthly artisan farmers’ markets in its 150-acre historic parkland.

Run by award-winning Northern Dales Farmers’ Markets, the markets will play host to over 30 stall-holders, including Wreford Farm in Durham and Amos & Welsh in Shipton.

They will fly the flag for England’s tastiest bits, showcasing the finest local produce in the North East, from rare meats and freshly-baked bread to homemade jam, cakes and pastries.

The markets will run until October on the third Sunday of every month, from 9.30am-3.30pm.

Sky’s the limit

Chefs from some of Tyneside’s most prolific foodie institutions, including Marco Pierre White Steakhouse Bar & Grill, Sachins and Peace and Loaf, will take their unique styles of food and drink to the skies from 12-15 May, as part of an exclusive Dine by the Tyne event.

The four-day foodie extravaganza will see diners fastened into a special sky table and hoisted 100-foot in the air over Gateshead’s performance square, along with a guest chef who will be preparing their own speciality dishes.

The table will seat 22 guests, and a sommelier and waiting team will also be on hand to ensure everyone on board enjoys an unforgettable gastronomic experience.

Dates for the diary: 12 May - Andrew Drape from River Beat 13 May - Bob Arora from Sachins 14 May - Chris Wood from Hawthorns 12-13 May - Redhouse and The Gin Bar 12-15 May - Corrie Thomas from OMNI Cafe 14-15 May - Marco Pierre White Steakhouse Bar & Grill 14-15 May - Browns There will be nine flights a day, including breakfast, lunch, dinner and evening flights.

For more information, visit www.wynyardhall.co.uk

Foodie fun

Malton’s Food Lovers Festival 2016 is set to be the biggest yet, taking place across the streets of Yorkshire’s food capital from 28-29 May. Visitors can expect even more

For more information, or to book, visit www.eventsinthesky.co.uk

16

Food Trail lunches during the day to candlelit dinners at night.

Pop in to sample the restaurant’s award-winning set lunch, which includes two courses for £20 and three courses for £23.

Gourmet go-to

In a serene little corner of God’s own country, Crab Manor and the Crab and Lobster restaurant offer a truly unique experience - a must for those who appreciate the finer things in life.

‘The Crab’, near Thirsk, offers award-winning food, including fresh local seafood and traditional English fare, and has gained countless awards year after year.

It has won ‘Best Seafood Restaurant’ at The Food Awards England and ‘Best Lunch’ for two years running at the prestigious Oliver Awards 2015 and 2016.

With a sun-trapped terrace, bright and airy pavilion and cosy restaurant and bar, it’s the perfect setting for all occasions, from set

Untitled-2 1

For more information, visit www. crabandlobster.co.uk, email reservations@crabandlobster. co.uk or call 01845 577286

celebrity-hosted events, such as wine tasting with Oz Clarke, they encourage people to discover, explore and learn about vino by moving out of their comfort zone and trying new flavours.

They certainly do bring new tastes to the table, especially with their selection of English wines.

As part of English Wine Week (28 May-5 June ), they will be collaborating with The Biscuit Factory, Newcastle, to bring a taste of English wine on 3 June at Artisan restaurant.

For further information, visit www.guestwines.com

A taste of english wine Husband and wife team, Kelvyn and Ruth Guest, both share a passion for wine that saw them leave careers in healthcare three years ago to embark on a mission to shrug off the stuffy image of learning about wine.

Through their wine tasting experiences, a pop-up bar and

New launch

28 May is a date for food and culture-lovers alike as

Middlesbrough welcomes a new artisan food market to the heart of the town. Orange Pip Market will launch at midday on Baker Street and party on until 7pm.

Inspired by notable markets such as Maltby Street, Broadway and Borough Market in London and Brooklyn Flea in New York City, Orange Pip will blend entertainment with the best food in the region.

The launch will feature alfresco cocktails, wood-fired pizzas, a bicycle serving gourmet ice-cream, live music, a Victorian photo booth, a pop-up hair braiding service and a visit from a magical white stag.

Special guests include Levantes Dance Theatre (pictured).

Orange Pip Market hits Baker Street on the last Saturday of every month. Confirmed dates below: • 28 May • 25 June • 30 July • 27 August • 24 September • 29 October • 26 November

11/04/2016 13:48

Promotional Feature

A recipe for success

Fenwick’s re-vamped Food Hall is a one-stop shop for gourmet delights from all over the globe - and it’s getting bigger and better all the time It’s been seven months since Fenwick Newcastle opened the doors to its multi-million pound Food Hall; a new concept that gained an army of foodie fans from the word go, but has since become a world-class dining and retail hot spot for culinary connoisseurs all over the region.

The Food Hall makes great food and drink some of which you won’t find anywhere else in the North East - accessible to everyone. Its shelves and stands are stocked with the finest regional and international produce from quality suppliers and a host of fresh, mouth-watering treats can be found and devoured at a number of speciality counters and eateries.

Whether you’re there to seek out the best vino on the market to drink over supper, kick-back with a cup of locally-brewed coffee between shopping trips, or devote your lunch break to an authentic Mediterranean feast, the Food Hall has you covered. All you have to do is decide where to start - but boy, isn’t that the fun part.

Retail-wise, the Food Hall is home to a variety of treats from renowned local suppliers and it continues to welcome some of the country’s - and the world’s - most coveted foodie brands on a regular basis.

In the delicatessen you’ll find two of the leading cheese merchants, Neal’s Yard and Hennart,

FOOD TRAIL MAY/JUNE 16

bringing some of the world’s finest artisan cheese that you can’t get anywhere else in the region alongside charcuterie sourced directly from producers across Italy, Spain and the UK. Additionally, you can pick up individual hot pies from Newcastle based New Zealand Pie Company or raised pork pies from Doncaster based company Topping’s Pies. Pies are also baked on the premises and include local classics such as bacon & egg, corned beef & potato and chicken ham & leek.

The Naked Deli have made the Food Hall their second home after conquering Heaton with their clean and unprocessed natural foods. They

18

create fresh naked smoothies in store and offer three day juice cleanses as well as clean sushi and salads to go.

Enjoy specialist coffee roasted locally in the Ouseburn Valley from the OCC. Stop by for a quick pick me up from their counter or take home a bag of ground coffee or whole beans.

In the Wine Room you’ll find a huge selection of regional and national gins and a new cocktail ingredients range as well as a focus on local beers and spirits. The Wine Room also has a state of the art Enomatic wine tasting system which provides the customer the opportunity to sample wines by the 50ml

Promotional Feature

A gourmet shopping list… …new things to see, smell and sample ‘sip’ before making their final selection.

The Food Hall has an extensive chocolate department, featuring leading brands Godiva and Artisan du Chocolat. Customers can also select loose artisan chocolates by Leeds based chocolatiers Lauden direct from the chocolate counter and visit the new gourmet candy boutique Sugarfina – straight from Beverly Hills.

If spectacular seafood is your idea of food heaven, then Saltwater Fish Co is a must-visit.

The brainchild of Terry Laybourne and his team, the seafood bar and fishmonger provides a lively, dynamic environment where fish is cooked in front of customers. Depending on the season and daily catches, menu choices include seasonal, freshly-prepared fish, oysters from different beds, French-style fruits de mer platters, salt and pepper squid, seafood cocktail, crab sandwiches and salads. Daily specials, meanwhile, include simply-grilled halibut with tartar sauce, seared scallops with chorizo and

almonds and crab linguini with samphire and dried chilli.

Also added to the mix are bakery-patisserie-cafe, Mason + Rye, where sweet-toothed shoppers can sample artisan bread, fine patisserie, posh sarnies and even enjoy a spot of Afternoon Tea, and Fuego, a stylish Mediterranean wine bar and restaurant, which serves up gourmet tapas, hand-stretched pizzas, charcuterie and over 20 wines by the glass.

If you’re in the mood for a bit of spice, the second venture from Laybourne’s 21 Hospitality Group - Ko Sai - certainly delivers. Led by Thai-born and award-winning head chef Parichat Somsri-Kirby, the restaurant is centred around South Asian street food, such as Asian tapas dishes, stir-fries, steamed buns and Thai and Vietnamese salads, along with daily specials such as seafood red curry, miso salmon with Asian salad and pork and shiitake mushroom dim sum.

SHELVES ARE STOCKED WITH THE FINEST REGIONAL AND INTERNATIONAL PRODUCE 19

Specialist charcuterie - try Coppa Air Dried Pork Neck, Pastrami (Beal’s Farm) and Jamon Iberico Bellota (Kaltur).

Fabulous national gins from the likes of Rock Rose, NB Gin and Bathtub Gin. Regional gins - look out for brands such as Poetic License from Sunderland, Steampunk from Low Fell and Durham Distillery Gin. Artisan cheese – try Lancashire Black Bomber (Carron Lodge), Nettle (Northumberland Cheese Company) and Montgomery (Neal’s Yard).

‘Clean’ produce from Planet Organics, Coconut Merchant and Mighty Bee things like coconut jam, black seed oil, kale and spinach soup and locally-roasted cashew butter.

Free-range poultry, lamb and game from Blagdon Farm Shop - all steaks are £5 on Fridays.

A brand new range of cocktail ingredients - goodies such as Rhubarb Bitters from Fee Brothers, Chocolate Bitters from The Bitter Truth and Small Batch Grenadine from Jack Rudy Cocktail Co. Bespoke spices for curries and more from York-based Rafi’s Spice Box. Local beers and spirits from all over the region - look out for Wylam Brewery, Cullercoats Brewery, Alnwick Rum, Durham Distillery and more.

FOOD TRAIL MAY/JUNE 16

Food Trail

Back to basics 12-year-olds Molly Hook and Lucas Gibson tell us about their tasty, kid-friendly cookery course at Blackfrairs, Newcastle During the Easter holidays, we went on a Smart Cookies workshop at Blackfriars. We loved the experience and here is our diary telling you all about it.

We arrived at the workshop for 10am. There were seven other children there, as well as our instructor Emma and her helpers.

We felt very excited about learning new skills and eating what we had made.

Firstly, we made the eton mess and started with the meringues.

We cracked the egg whites into a large bowl and whisked them until soft peaks had formed. We slowly added the caster sugar to the eggs until they were thoroughly combined.

After scooping them into piping bags and attempting to make some sort of swirly dollop, they went in a warm oven to dry out for two hours. We would make the rest of the eton mess in a few hours.

While they were drying out, we made the hummus with vegetable sticks. This was quite an easy recipe as all you needed to do was add all of the ingredients to the food processor, blend until a lovely, fine puree had formed, chop up the vegetables and then serve.

FOOD TRAIL MAY/JUNE 16

WE ATTEMPTED TO MAKE SOME SORT OF SWIRLY DOLLOP

Shop-bought hummus often has a lot of fat in it, but ours didn’t.

We learned how easy it is to reduce the amount of fat when you make it yourself!

We thought the hummus was very nice and went best with the cucumber and carrot sticks. In our first break we ate more hummus, which was delicious and had so many amazing flavours in it, and

20

played outside on the green outside the workshop.

When we were called in, all the ingredients and utensils were ready to go for us to make our bread buns.

The first step for making bread buns was to add the yeast to the water and allow the yeast to dissolve. In the meantime, we mixed the flour and salt

Food Trail together in a bowl.

Then we poured the yeast mixture into a well we created in the flour mixture and carefully - using a fork - brought in the flour to make a rough dough (adding a splash of water if the dough was a little dry).

Then we kneaded the dough for five minutes. It was hard work, but we were left with beautiful bread buns. They were placed in a bowl to prove for 40 minutes.

When we came back from our second break, we made the sweet potato fries and the lamb burgers.

For the fries, we just chopped the sweet potato into chunky chip sizes, tossed them with olive oil and smoked paprika and baked them for 40 minutes.

By the time they were going in the oven, the meringues had come out and had chilled for enough time that we were allowed to make the eton mess. Our healthier version included yummy Greek yoghurt, instead of double cream.

We broke up the meringue into bite sized pieces, then added as much vanilla yoghurt, raspberries

and homemade raspberry jam as we wanted.

The next dish we were going to make was the lamb burgers. Many people associate roast lamb with Easter, which is why we decided to make it in our workshop.

When it was a few minutes until lunch, we assembled our burger with cheese and ketchup and took the sweet potato fries out of the oven and then onto our plates. We learned that sweet potatoes are much better for you than white potatoes - they’re full of vitamin C! We walked up to the restaurant holding our meal and dessert and we were so excited to try out what we had made. When we tried the lamb burger, it tasted so good and way better than those you buy in the shops. The bread bun with it tasted really nice too, along with the crunchy, tasty sweet potato fries.

When we had devoured the burger and fries, we couldn’t wait to try the eton mess. It looked really appetising. The homemade jam was warm, the raspberries were >>

award winning pub modern new menu

The Mill, Springfield, Stokesley, North Yorkshire TS9 5ER opening hours: Mon – Sat: 11:30 - late Sun: 12:00 - late (food 12:00 - 8:00pm) Tel: 01642 711028 www.the-mill-pub.co.uk

PRIZE DRAW

Hilton at home

fresh, the vanilla yoghurt was refreshing, the meringue was fluffy and the taste all together was delicious. We were definitely going to make some of these meals at home!

After a play outside in the gardens, we went back inside to make the apple, pear and lemon cakes. At first the name of it sounded a bit strange and we were worried we wouldn’t like the taste, but Emma reassured everyone that the fruit just makes it moist and doesn’t really add to the flavour.

The bowl was passed around for everyone to add one ingredient to the batter. While this was happening, everyone was singing childhood songs and it was really funny!

Once all the ingredients were added and the batter was complete, the bowl was passed around one more time so everyone could fill two cupcake cases. When they were baking in the oven, we made our last dish; grilled pineapple with a passion fruit dressing. It was a great, healthy dessert, full of natural sugars and high in vitamin C. To make the grilled pineapple, you just had to complete a few easy steps and we think this was the easiest task. All we had to do was

FOOD TRAIL MAY/JUNE 16

with the dip. Molly loved the pineapple so much that she had extra strips!

We both learned a lot of new things at the workshop; new recipes and some fun tricks.

We will definitely be making the hummus, lamb burgers, cakes and grilled pineapple again.

Our parents came to collect us at 3pm and we had a really good day.

slice the pineapple into strips, then grill them like you would grill a burger or a sausage.

For the dressing, we had to mix the lime juice, honey, yoghurt, mint and passion fruit together and display in a bowl or a dollop on the side. When it was time to try it, we all had at least one strip. Molly preferred it without the dip, however a lot of people preferred it

The Smart Cookies Cookery course costs £15 per person. For more information, or to book, visit www.blackfriarsrestaurant. co.uk or call (0191) 261 5945

Dine with Hilton at home, prize includes 3 course meal and wine supplied by the team.

Mike Wilkinson is the Executive Head Chef at Hilton Newcastle Gateshead and will deliver a culinary delight for you and 3 guests in the comfort of your own home.

Mike’s career has seen him span three continents so his menus enjoy a flare few can match. Enjoy unique dishes with selected wines to enhance the flavours of the evening – and with the cooking taken care of, your only decision will be stilettoes or slippers?

To enter visit www.luxemagazine.co.uk or email your name and a contact phone number to prizedraw@ remembermedia.co.uk stating in the subject line the name of the prize draw you wish to enter.

Terms and conditions apply, available upon request. To be used by 30th September 2016.

22

Promotional feature

matfen hall eat well The 2 AA Rosette Library Restaurant presents a combination of classic and contemporary dining in magnificent stately surroundings. With a focus on using the finest locally sourced

is also open for our renowned traditional Sunday Lunch.

company Ringtons, who have been in the tea making business for over a century.

diary date

lay your head

Father’s Day is coming up, Treat Dad to our Gentleman’s Afternoon Tea with a free upgrade and he can enjoy one of our Matfen Ales on the 19th June - £18.95 for a Gentleman’s Afternoon Tea and will include a bottle of Matfen Ale

The Hotel offers 53 bedrooms, individually decorated in traditional and contemporary styles. For a special treat why not upgrade to one of our Principal rooms situated in the original part of the Hall with stunning views of the garden or golf course. They also feature a CD player and luxurious, period en suite bathroom. Two of these rooms feature a traditional four-poster bed and all have a seating area.

time for tea

ingredients, we take great pride in producing imaginative menus, highlighting the best that our region has to offer. The Library Restaurant

For more than a decade we have served homemade Afternoon Tea at Matfen Hall.

Our Pastry Chefs have remained faithful to the classic combination of finger sandwiches, homemade scones, and sweet pastries. Our ingredients are sourced locally, skilfully prepared and served fresh each day. The centerpiece of afternoon tea is, of course, the drink itself. In keeping with our ethics of sourcing as many products locally, our loose leaf teas are provided by Newcastle based

23

Matfen Hall Hotel, Golf & Spa, Matfen Village, Newcastle upon Tyne, NE20 0RH 01661 886500 info@matfenhall.com www.matfenhall.com

FOOD TRAIL MAY/JUNE 16

Food Trail

Delicious days out Hunting down food treats and filling your bag-for-life has to be summer’s gourmet go-to hobby. So we bring you a round-up of the tastiest food festivals to visit

7&8 MAY

Tynemouth Food Festival We do like to be beside the seaside for foodie fun.

Pack the deckchair for picnic pleasures. The Tynemouth Food Festival is a great day out with friends and family. With plenty of activities and food from over 50 local producers, it’s guaranteed there will be something to do for all. In its fourth year, the Tynemouth Food Festival will be in the magnificent grounds of the English Heritage Tynemouth Priory and Castle.

www.tynemouthfoodfestival.co.uk

North East, products from award winning market stalls and the famous Locomotion Cake Parade, the hilarious Trixie and Tilly’s musical tea trolley and the Tunaversity Challenge game show. Local producers will present their chocolates, cheeses and bread for tasting and chefs will share their tricks of the trade for those who love to cook.

High Row, Darlington Town Centre, Darlington, DL3 7QQ

www.darlofoodfest.org 15 MAY

12-30 MAY

Leeds Indie Food Festival Leeds Indie Food Festival has an activity for everyone, whether that’s in a Polish supper club, rolling around in the Leeds Craft Beer Crawl or discovering the next Picasso in The Great Edible Art Show.

www.leedsindiefood.co.uk

Kirkley Hall Countryside Fair Located in the beautiful Northumberland countryside, the Kirkley Hall Countryside Fair has plenty of tempting food stalls, including Kirkley Hall Drinks, Northumberland Cheese Company and Northumbrian Smokehouse, and activities to entertain like treasure trails or Kirkley Hall’s zoological gardens, home to over 130 species of animals.

Italian chef, Antonio Carluccio, is hosting one of the country’s best food festivals. A real abundance of produce, events, demos with well-known chefs and all in a very foodie little town. Over 160 producers will gather to let you try everything from chocolate to cheese to meats.

www.maltonyorkshire.co.uk 28-30 MAY

Great British Food Festival Leeds The Great British Food Festival at Harewood House, Leeds hosts more than 80 local and artisan producers, celebrity guests and plenty of visitors. With live music and cookery demonstrations from top chefs like Great British Bake Off finalists Howard Middleton and Luis Troyano, and Masterchef finalist Luke Owen, you’re bound to find mouth-watering recipes and inspiration. If you don’t cook but you love food you’ll adore the eating competitions (!) and local produce on sale.

www.greatbritishfoodfestival.com/harewoodhouse.asp

14&15 MAY

www.kirkleyhall.co.uk/events/2016-kirkleyhall-countryside-festival.aspx

Back for the third time in May after a massive success in two previous years. The festival will feature demonstrations from top chefs in the

28&29 MAY

Tynedale Beer & Cider Festival

Malton, described as ‘Yorkshire’s Food Capital’ by

Since it began in 2002, Tynedale Beer and Cider Festival has attracted big crowds. Now attracting

Distinctly Delicious – Darlington Festival of Food

FOOD TRAIL MAY/JUNE 16

16-18 JUNE

Malton food lovers festival

24

Food Trail around 5,000 people each year, the festival has plenty of entertainment and activities to keep you busy. This year, there’ll be lots of drinks to try including real ales, real ciders and a wine bar to go to. This isn’t only a festival for adults either, children are welcome on the last day of the event (Saturday 18 June) where they can enjoy having their faces painted or listen to live music.

Tynedale Park, Station Road, Corbridge, Northumberland, NE45 5AY

www.tynedalebeerfestival.org.uk 18 JUNE

Fish, Fillet, Feast North Yorkshire’s fishing heritage is celebrated by the seas with events in Saltburn, Staithes, Runswick Bay, Sandsend and Robin Hood’s Bay. Taste free mini-fish dishes, see fishermen at work fish filleting and watch cookery demonstrations.

There’s a big arts and crafts element to the day too.

For more information contact@create.uk.net or 01723 384545.

18&19 JUNE

Dales festival of food and drink The land of Wensleydale cheese becomes home to the Dales Festival of Food and Drink in Leyburn. Demonstrations from top chefs, products from local breweries and food stalls

with everythign from hot dogs to crepes are sure to keep your tastebuds happy. Lovers of cooking can learn culinary techniques from experts from Darlington College and replicate recipes after listening to celebrity talks at this festival.

www.dalesfestivaloffood.org 26 JUNE

Homegrown Food Festival

31 JULY

Saltburn Food Festival A fun and friendly food festival organised by the people who bring the town’s popular farmers’ market to life every month. Sit in a deckchair to munch on your fresh street food and take in the inspiring demos from local chefs. A feast of stalls, street food and nice things to drink.

North Yorkshire’s biggest free food and live music festival returns for its fifth year this June. This year’s event will feature the Food Theatre with celebrity chefs to be announced, the popular Tipple Tent serving locally-brewed beers, spirits and wines, a Kids’ Kitchen with interactive cookery workshops for children, two stages of live music and over 100 local producers from ice cream, chocolate and cheese makers to chilli, coffee and artisan bread makers.

Food features heavily at the GYS, particularly the produce of Yorkshire so expect great demos from the best chefs and the chance to try some treats – from cheese to chocs and posh sausagses.

2&3 JULY

30-31 JULY

This year’s festival will be the 5th birthday party with organisers planning the biggest to date involving over 80 independent food producers. Expect plenty of food and drinks from real ales and cocktails to coffee and crepes. The festival will keep you entertained with live music, spicy dishes, funny photo

The Yorkshire Dales Food and Drink Festival in Skipton calls in more than 270 traders and celeb visits from The Hairy Bikers and James Martin.

There will be plenty of food and activities for all ages.

www.homegrownfoodfest.co.uk

North East Chilli Festival

BattlesteadS HOTEL & RESTAURANT

booths and chilli eating competitions.

www.chillifest-ne.co.uk

Details www.saltburnfarmersmarket.com 12-14 JULY

Great Yorkshire Show

www.greatyorkshireshow.co.uk

Yorkshire Dales Food and Drink Festival

www.yorkshiredalesfoodanddrinkfestival.com

Located on the outskirts of Northumberland National Park, at Battlesteads Hotel & Restaurant you’ll find a warm and welcoming atmosphere where you can enjoy some of the finest food and freshest local ingredients.

Award-winning Battlesteads Hotel & Restaurant in Wark, near Hexham, is the perfect place to sit back, relax and enjoy some of the best local, sustainable food Northumberland has to offer.

Battlesteads has a menu for every occasion, from snacks, sandwiches and fresh salads to the evening a la carte, which features succulent local steaks, sustainable seafood and tempting desserts, including the hotel’s signature whisky & marmalade bread and butter pudding.

If you love food and want to celebrate a special occasion, Battlesteads’ 8-course tasting menu can’t be beaten. Giving classic dishes a local twist, the £45 menu features show stopping dishes including pink cutlet of local lamb with haggis shepherd’s pie, root puree and lamb reduction, dark chocolate ganache with forced

rhubarb and hazelnut brittle, and a Northumberland cheeseboard to finish.

With its prime location on the edge of the Northumberland National Park, Battlesteads is perfectly positioned for exploring the rugged scenery of the North East, seeing world-class historical sites such as Hadrian’s Wall and working up an appetite for all the delicious food on offer.

The hotel also has 22 en-suite bedrooms including five new eco lodges for visitors looking for an overnight escape and is the only hotel in the UK with an on-site observatory, where you can gaze at the clear night skies under the guidance of the hotel’s astronomy expert.

Dishes are accompanied by a selection of local and national real ales and a similarly well-travelled wine list, with a fabulous choice of sustainable and biodynamic wines.

Battlesteads Hotel & Restaurant Wark on Tyne, nr Hexham, Northumberland, NE48 3LS Tel: +44 (0)1434 230 209 Email: info@battlesteads.com Twitter: @Battlesteads

Food Trail

Inside Scoop

Ice cream: everybody loves it, but few know how to make it with their own bare hands. Vallum Farm’s ice cream-making course is super simple and brings the fun-factor. Jessica Laing churns up some sweet flavour combos There was a time when luxury ice cream meant a Viennetta. Or possibly a tub of good quality vanilla - the kind with the tiny black dots in it. Now, artisan ice cream can be anything you like, from maple and mango to cacao and cardamom. The more ‘out there’, the better.

The people at Vallum Farm know a thing or two about ice cream.

Theirs is award-winning, created on-site by a highly-trained and skilled team of individuals and served daily in the farm’s renowned Tea Room & Ice Cream Parlour. It’s

FOOD TRAIL MAY/JUNE 16

made the traditional way, with clean, good-quality ingredients.

They’re also passionate about creativity. Inventing your ‘dream’ ice cream is the name of the game during their ice cream making courses, which last around two hours and take place all year round at the farm’s Little Dairy Lab. Those taking part learn all about flavour matching and freezing methods, get hands-on with machinery and taste-test their way to their ultimate, tailor-made ice cream, all under one roof.

Experimenting with ingredients

and textures is encouraged, no matter how safe or ambitious.

Those with a love for familiar, old-school flavours, such as vanilla or strawberry, learn how to turn up the volume and make them even tastier, while more adventurous types are welcome to bring along their most loved chocolate bars,

soft sweets, such as jelly babies or Haribo, and even drinks (creamy liqueurs are popular) to add to their chilled creations.

Today’s class is taken by Vicky Moffitt, who owns and runs Vallum with her husband, Peter. She’s super welcoming - a really pleasant person to be in the company of -

WE ADD PLUMP PLUMS FROM THE FARM TO MY WHITE CHOC ICE CREAM 26

Food Trail with a great sense of humour that never falters throughout the class.

She admits it’s been some time since she last led an ice cream class at the farm, but assures us that after 20 minutes or so of instruction, we’d be all-singing, all-dancing dairy queens (and kings), going at it alone.

Like most pupils, I arrive with a vague idea of what I’d like to rustle up, but have no clue as to whether or not the combinations I have in mind are possible. I like the idea of marrying creamy white chocolate with some sort of fruit. I’m toying with the idea of mixing milk chocolate with nuts and coffee.

But, most of all, I’m fantasising about making my own coconut ice cream - just like the kind myself and my family only ever seem to find abroad.

But would it be do-able? I’ve

forgotten to bring Milky Bars, we’re without Nutella and, the last time I checked, palm trees didn’t grow on farms. And yet, to my surprise, Vicky appears hopeful.

We learn that the farm gets its flavours from a small gelato company, based in Rimini, Italy.

They’re imported to a Manchesterbased ice cream supplier and sent up to the farm from there.

Being a part of the class means you get to have a nosey through the collection. We discover that they’re basically just thick pastes in tubs; concentrated and all-natural, free from additives, E numbers and other nasties.

We take some time lifting up lids

27

and having a good sniff around for a few that smell like our idea of heaven. The possibilities are near endless - you’ll find everything from peach to peanut - and it isn’t long until I lay eyes on my key three players; white chocolate, milk chocolate with a slight hazelnutlike aftertaste, and coconut.

Hairnets and blue overshoes on, we learn that each batch of ice cream begins its life as a custard, made with raw whole milk from Northern Pedigree farm, near Slaley.

Ours has already been made and is warming up in a big, heated mixer, whirling away until it reaches the maximum temperature for >>

FOOD TRAIL MAY/JUNE 16

Food Trail

PRIZE DRAW

freezing. Once it’s reached its peak, it tastes and looks just like any great custard should: creamy, comforting and on the thicker side.

We take great pleasure in adding our chosen pastes to the mix; digging heaped, mouth-watering spoonfuls out of the tubs and dolloping them into the custard.

Vicky is on hand to make sure everything is measured out exactly, but as she enthuses, it’s not really about the mathematics that make this step the most important. It’s about getting stuck in with the mixing and the stirring, immersing yourself in the sweet smells - the kind that make your eyes roll with delight - and enjoying those all-important taste tests along the way. And boy, do we have many.

We pour in any liquid extras, before the custard is popped into another big machine to be frozen for five minutes and then whipped for a few more to ensure a silky smooth texture. Two shots of espresso are added to my jug of nutty, chocolatey custard.

Churning out the results is a fun task. The technique is pretty easy - a bit like pulling a pint - but making sure the ice cream slops into its tin evenly and in a ripple-like fashion can take a bit of concentration. Persevere and

Starry stay Our prize includes a fivecourse tasting menu for two people at the award-winning Battlesteads Hotel and Restaurant with two tickets to Battlesteads’ on-site observatory. The winners will enjoy a taste of Northumberland’s finest food with dishes featuring local produce and home grown vegetables.

The prize, worth up to £100, includes two tickets for the Battlesteads observatory, where you can experience an evening of stargazing under some of the clearest night skies in the UK, with a chance of seeing the Milky Way or even the Northern Lights.

To enter visit www.luxemagazine.co.uk or email your name and a contact phone number to prizedraw@ remembermedia.co.uk stating in the subject line the name of the prize draw you wish to enter.

it becomes like child’s play.

We end up adding plump plums, freshly-picked from the farm, to my white chocolate ice cream, stirring ever so gently for a beautiful, rippled effect, before it’s plunged into the depths of the deep freezer for a couple of hours with the others. My coconut ice cream, meanwhile, is everything I hoped it’d be, transporting my palate to the tropics, and is left as it is.

Vallum’s course is a great one for creative ice cream addicts and budding food scientists alike, packed with plenty of hands-on fun

FOOD TRAIL MAY/JUNE 16

and technical chat, should you want it. Vicky, Peter and their team are expert hosts and you walk out of the laboratory doors feeling like you really learned a thing or two, with litres of homemade produce you can be proud of and that would put Mr Whippy to shame.

The ice cream making course costs £150 per person and you get to take a four-litre batch home with you. Available Monday to Friday. For more information, or to book, visit www.vallumfarm. co.uk or call 01434 672323.

28

TERMS AND CONDITIONS* The prize must be taken between 01 May and 31 July, no cash alternative.

Cannot be used in conjunction with any other offer or promotion.

Management reserve the right to withdraw or amend the offer at any time. The competition cannot be entered by any staff or family member affiliated with Battlesteads.

Promotional Feature

MEET THE CHEF 29-year-old Luca Tomassetti is Head Chef at the new Karbon Grill Kitchen and Bar, Sunderland. He hails from Rome, where he began his career as a commis chef at Waldorf Astoria’s five-star Rome Cavalieri Hotel signature dish

inspirational chef

Seafood risotto, a rich risotto dish full of prawns, scallops, mussels, razor clams, and any other fish available, with a light tomato sauce, plenty of garlic and parsley and a little kick of red chilli.

Raymond Blanc, I love his humble attitude and simplicity in his food.

You can really tell when you watch him cook that he has a real love and passion for food. I would love to be able to make people feel the same with my cooking.

favourite ingredient

describe your style of cooking

Various herbs and spices. Although my favourite food is seafood, I love adding herbs and spices to elevate flavours, a dish can drastically change from ‘boring’ to excellent with the addition of a spice or herb.

I think my food reflects my personality, I’m very quiet and calm. I like my food to be again simple yet full of flavours. I like to make my own mark on classics and don’t tend to follow recipes to the letter. My best ability is

SUNDERLAND’S NEWEST ADDITION TO THE REGION’S VIBRANT RESTAURANT SCENE Karbon Grill – Kitchen and Bar at the Hilton Garden Inn, Sunderland offers a unique menu of Pan American inspired cuisine in a comfortable, contemporary restaurant with first class service.

to open the fridge and make a good meal from something out of ‘nothing’.

childhood food memory Standing on a kitchen chair next to my grandmother rolling up

Guests can enjoy one of our unique dishes and a relaxing drink in our stylish new bar.

An evening at the Karbon Grill will be a night to remember.

To book or for more information call 0191 349 8500 or email karbongrill@hgisunderland.com

To book accommodation Call: 0191 551 5110 Email: sales@hgisunderland.com

4386

fresh pasta every Sunday, we would make the same pasta every week - capunti, a kind of short pasta that resembles an open empty peapod, the name means “with the finger tips” because it gives that shape when you roll the pasta with your fingertips.

Hilton Garden Inn Sunderland, Vaux Brewery Way, Sunderland, SR5 1SU

Food Trail

Shopping guide

Meet the passionate producers bringing the best food and drink to the region

GU EST WINE S

RO O T S FAR M S HOP

Husband and wife team Kelvyn and Ruth Guest provide a wine experience with a difference. Offering a fun, down to earth, non-stuffy wine tasting experience at various venues around the North East. Together we will sniff, slosh and slurp our way around the world of wine. Guest Wines has a pop-up wine bar and can cater for any occasion in any location – garden party, summer festival, corporate functions, wedding celebrations and much more.

Roots Farm Shop & Butchery is a social hub, a meeting place for locals and for those visiting to get a real taste of the Yorkshire countryside. We are a local outlet for the fantastic artisan producers from the region in both the shop and on our seasonal Café menu.

Home Farm, East Rounton, Northallerton, North Yorkshire, DL6 2LE 01609 882 480 www.rootsfarmshop.co.uk

07879779390 or 07843393103 hello@guestwines.com www.guestwines.com

NEWCASTLE GRAINGER MARKET

DU R H A M DIS TILLE RY Durham Distillery is a small-batch craft distillery based on the outskirts of historic and beautiful Durham City. We handcraft spirits of genuine integrity using traditional methods, at the heart of which is our 400 litre copper pot still, “Lily.” Each small batch produces a few hundred bottles at a time which are bottled and labelled by hand to make sure that it is of the best quality when it gets to you, the drinker.

The place for food lovers to soak up a real market atmosphere every day among stall-holders who bring quality produce to the city under one roof. Artisan bakers, greengrocers, coffee suppliers, delis, quality butchers, seafood specialists and fish merchants.

Great street-food and monthly art&crafts and vintage fairs.

Grainger Street, Newcastle upon Tyne 0191 211 5542 www.newcastle.gov.uk/markets www.twitter.com/Nclmarkets

Unit 2G Riverside Industrial Estate, Langley Park, Durham, DH7 9TT 0780 923 8481 www.durhamdistillery.co.uk

FOOD TRAIL MAY/JUNE 16

30

Promotional feature

THE SEAVIEW RESTAURANT Enjoy the very best in British seafood in stylish surroundings at The Seaview Restaurant, Saltburn-by-the-Sea. Found on Saltburn’s seafront, a stone’s throw away from its golden shores, The Seaview Restaurant is the place to be for those seeking

fresh British seafood and unbeatable views.

Declared as one of the top 20 places to eat by the sea in the UK by The Times, the modern eatery offers traditional fish and chips, which can be enjoyed either in the restaurant or out on the balcony, overlooking the sea and the town’s historic Victorian pier.

Taking advantage of the restaurant’s takeaway service means you can also enjoy your bait on the beach with the sand in your toes, or

during a walk along the promenade.

The restaurant is committed to selling only the finest, sustainably-sourced seafood from respected local fish merchants and wellmanaged fishing grounds.

Its culinary team are dedicated to using

high-quality ingredients in all its dishes, which extend to haddock fishcakes, Whitby crab parcels, prawn cocktail, scampi and more.

Alongside the fresh fish that is served daily, the restaurant also offers a number of children’s meals. Little ones can choose from a variety of wholesome dishes, including cod goujons and Whitby scampi, as well as tasty meat options.

Inside, you’ll discover a relaxed atmosphere

31

and stylish, seaside-themed interiors. The newly-extended restaurant venue is bright, airy and spacious - the perfect place to enjoy an evening meal or late lunch with friends and family.

And if you fancy just stopping by for drinks, the restaurant also offers a great range of beers, lagers, spirits and wines, as well as speciality hot drinks to help warm you up when the sun goes down.

The child-friendly restaurant offers high chairs and baby changing facilities and parking is available directly outside with disabled parking spaces.

The Seaview Restaurant is open every day from 11.30am until 7.30pm in winter and from 11.30am until 8.30pm during the summer months.

The Seaview Restaurant, The Foreshore Building, Lower Promenade, Saltburn-by-the-Sea, TS12 1HQ. For more information, call 01287 626585 or visit www.thesearestaurant.co.uk

FOOD TRAIL MAY/JUNE 16

Creative Crumbs

Cupcakes are well and truly on the rise and Dreamworld Cakes’ are some of the fanciest and most sought-after in the North East. Jessica Laing visits the award-winning cake studio for a masterclass in baking

Food Trail

Bernadett Szucs’ creations go above and beyond the somewhat sunken butterfly cakes of my childhood. Her studio in Newcastle’s Ouseburn Valley is a treasure trove of chic and scrumptious sponge; grand wedding cakes draped in flawless fondant, or bold and breathtaking birthday cakes decorated in a rainbow of colours.

Among the towering tiered masterpieces are pastel macaroons, trays of freshly-prepared (and perfectly spherical) cake pops and, of course, platefuls upon platefuls

FOOD TRAIL MAY/JUNE 16

of the humble cupcake. They’re immaculate - not a single crumb appears out of place - yet Bernadett reassures us that they’re incredibly easy to make.

Her renowned cupcake courses provide amateur bakers, much like myself and my peers, with an opportunity to get stuck into all stages of baking - from mixing bowl to, well, mouth.

Attendees master the art of sponge-making (the lighter-thanair kind, no less), learn how to pipe like the professionals and even try their hand at fashioning

delicate sugar flowers to decorate their handiwork.

It’s an intimate affair; taking place around a single island in the kitchen of Dreamworld Cakes HQ, which Bernadett runs with her partner, Richard.

The pair met at London’s exclusive Nadell Patisserie as young pastry chefs, creating a range of baked goods for some of capital’s most elite hotels and events, including Chelsea Flower Show, Royal Ascot and Buckingham Palace garden parties.

They returned to Richard’s native

32

Newcastle in early 2007 and established Dreamworld Cakes later that year.

Since then, the business has enjoyed heaps of success. Its classes, which extend to mini cakes, speciality biscuits and seasonal cookies, regularly attract wannabe bakers and skilled pastry pros from all over the country and in 2012 and 2013 Bernadett was crowned Best Wedding Cake Designer in the North East at the Wedding Industry Awards.

Originally from Hungary, Bernadett’s passion for baking >>

Creative cooking and a lively atmosphere in an intimate, bistro-vibe cafe

Cafe Lilli CafĂŠ Lilli, 83 High Street, Norton On Tees, TS20 1AE Telephone: 01642 554422 Email: cafelillinorton@gmail.com

CONSIDERING A RANGE COOKER? Range cookers look fantastic in both contemporary and traditional kitchens.

The ovens in a range cooker are typically around 20% bigger than an average 60cm built-in oven, and are often multi-functional, meaning they offer several different modes of cooking. Also, as most range cookers have two or more ovens there is plenty of space, so lots of dishes can cook at the same time-perfect for large family gatherings and entertaining.

With so much choice available though, choosing the right range cooker that suits you can sometimes be a daunting prospect, which is why you should contact an expert like Walter Dix & Co. They can advise on size, style, colour and oven/hob options, and give honest opinions on which brands would work well for you and your kitchen space.

Founded in 1888, family-run business Walter Dix & Co became one of the first AGA dealers in 1931, covering Tyneside, Northumberland, Durham and North Yorkshire. In addition to AGA they stock a large collection of leading quality brand range cookers and have a magnificent showroom just off the A1 at Team Valley, Gateshead, where they are able to show-off the very best cookers on the market. Range cooker brands available include Lacanche, Viking, Ilve, Steel, Britannia, Mercury, Falcon and Rangemaster.

Clients visiting the showroom can not only expect to see a huge range of products but are also sure to receive expert one-to-one advice.

The team at Walter Dix & Co is friendly, knowledgeable and happy to talk you through your various options, allowing you to choose with confidence the right cooker for your home and budget.

To find out more get in touch or visit the Team Valley showroom.

Walter Dix & Co, 1 Stirling Court, Eleventh Avenue North, Team Valley, Gateshead NE11 0JF n 0191 482 0033 n Web: wdix.co.uk

began at a young age, born out of hours of cake and pastry-making with her grandmother in her family’s kitchen in Budapest.

Her affection for the craft shines through throughout the four-hour class. She’s endearing - very smiley - and incredibly patient. Even when you accidentally snip the wrong end of the piping bag and slop frosting down your front and on the floor.

Her instruction is gentle and encouraging; she makes you feel like you could win Bake Off in a heartbeat and any intimidation felt towards buttercream and sugar glue is soon melted away thanks to her easy, step-by-step advice.

Expect a congratulatory squeeze or two of the arm when she thinks you’ve done a good job.

Aprons on, we learn how to create the perfect sponge; light and fluffy with a golden, springy top. Those all too familiar with opening the oven door to shallow pools of half-baked batter (guilty as charged) are taught how to make theirs rise higher than the heavens every time, using some of the expert tricks Bernadett picked up during her chef training. Ours are

FOOD TRAIL MAY/JUNE 16

inner kid in all of us. We copy Bernadett over and over, eager to recreate her effortless and beautiful patterns. It’s a messy job especially if you’ve never handled a proper piping bag before - but it’s fun and, after a few goes, you soon get the hang of it. It’s all in the flick of the wrist, folks.

The childlike fun continues when it comes to adding the filling which, in our case, is a homemade strawberry jam (though sometimes it’s chocolate ganache). We take great pleasure in piercing the middle of each cupcake and injecting a sticky, ruby red splodge into each one - the oozier the better.

The class comes to an end with a spot of flower-making. We brush each cupcake with a pre-made sugar syrup, which acts as a glue, and roll out sugarpaste with lovely wooden rolling pins. The texture is surprisingly easy to handle - a bit like playdough - and we soon break out the cookie cutters to create dainty petals and rose buds.

muffin-sized portions of heaven that fill the kitchen with the scent of buttery vanilla.

We tackle the icing while they cool, opting for an airy buttercreamstyle frosting made from beating together good quality unsalted butter and a dusting of icing sugar.

Our knife skills are put to the test too, when we learn how to split open fresh vanilla pods the correct way, before adding the fragrant black seeds to ramp up the icing’s sweetness even more.

We spend time perfecting our piping skills. We practise our swirling technique on sheets of parchment paper, bringing out the

34

The next few steps are somewhat fiddly, but Bernadett is always on hand to keep you right. The best part is choosing which colours you’d like your flowers to be. The studio has a whole drawer dedicated to powdered food colouring - you’ll find just about every shade under the sun - and you can pick whatever takes your fancy. Simply brush over your buds and leave to dry.

Though experienced bakers are more than welcome, it’s the ideal course for sweet-toothed beginners looking to impress friends and family with their homemade treats.

It’s laid-back and go-at-your-ownpace and you leave feeling like you’ve found a real friend in Bernadett. Baking with your mates over a cuppa or two is a very fun thing indeed.

The Cupcake Course lasts half a day and costs £65 per person.

For more information, or to book, visit www. dreamworldcakes.co.uk or email info@dreamworldcakes.co.uk

Food Trail

WORTH GETTING OUT OF BED FOR...

FOOD TRAIL MAY/JUNE 16 35 Sign up and receive it free every Thursday www.luxe-magazine.co.uk/subscribe/newsletter

Felix Lopez Mindfulness & Meditation Teacher Felix is a spiritual leader dedicated to bringing people throughout the world a practical path of healing, mindfulness and meditation in an accessible way. Drawing on his path as a former Buddhist monk, Energy Healer, and as an artist, Felix offers a unique perspective on mindfulness and the present moment.

Each present moment is filled with gifts. When all focus and energy is in the present moment, we are open to receive each gift as a true present. This is the real present of being present-to be in touch with the only thing that is real, The Now.

THE PERFECT

Retreat The Spa at Ramside are pleased to announce a two day mindfulness retreat with Felix Lopez, mindfulness teacher and former Buddhist monk; alongside the founder of Wellness for Cancer Julie Bach.

With his first book, Mindfulness: The Alchemy of Now, Felix’s intention is to diminish the amount of distortion-suffering-that is created by visiting the time zones of the past and the future, and invites people to fully experience “The Now” to receive the true gifts of the present moment.

To learn more about Felix and his work, please visit www.FelixLopez.org.

Julie Bach Founder & Executive Director, Wellness for Cancer Julie is the founder of Wellness for Cancer, a Global Initiative to bring well-being for the prevention of cancer and healing from cancer through the doorway of spa. Julie's personal experience of losing both parents to cancer and the internal work that she has completed has empowered Julie to take responsibility for the lifestyle choices that she makes including reducing stress, breathing more fully to calm the central nervous system, meditation and yoga nidra for improved sleep.

Julie has been an active spa owner since 2001, an Ayurveda Body Therapist, Certified HeartMath Resiliency Trainer, Certified health coach, Breath work teacher, yoga and meditation teacher and holds a Masters of Business Administration degree from Harvard University.

Early booking advised as spaces are limited

For more details or to book

Tel: 0191 375 3088 | www.ramsidespa.co.uk | enquiries@ramsidespa.co.uk The Spa at Ramside Hall Hotel Carrville Durham DH1 1TD