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love your Local

I

f you’re looking for a top-notch local pub then you really can’t go past The St Nicholas Arms on London Road.

Alison Mitchell realised what a gem it was when she took over the pub earlier this year: "It's one of the most beautiful pubs in Carlisle and I'm thrilled to have taken it over. It has a loyal following of regulars who were really pleased with the improvements we made.

We’ve given it a new lease of life creating a comfortable, contemporary pub where customers can enjoy anything from playing pool, watching sports, sipping cocktails, singing along to live entertainment or enjoying a great meal."

The renovations and modernisation of the interior were a couple of months in the making but when the doors were thrown open to the public in June, it proved well worth the wait.

The inviting terrace out front beckons on a sunny afternoon but for those that venture further, the interior is an open space with comfortable seating, appealing features and contemporary décor, yet it still retains all its original charm.

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Alison ran the Cumberland Inn, in Botchergate, for 14 years but she was drawn to making a move to a more family orientated venue, which included bringing her daughter Shaunna Boyd alongside, as manager in her new venture.

“It’s a nice quiet local where the focus is on coming in and having a few drinks and a bite to eat. Of course, we show all the sporting events, have live entertainment like singers every weekend and a pool table which is a must for any local pub.”

They serve a range of continental lagers, craft beers, traditional ales, ciders and have an exciting wine list. As well as offering modern twists on classic cocktails.

But it’s the food that earning them rave reviews said Alison: “We are delighted to introduce our menu of freshly prepared favourites, the best hand-cut chips in the area and our unique sharing towers that are proving to be a huge hit.”

The new Saint Nics Tower is a perfect sharer for your night out. It starts with two mini homemade burgers, two of the chefs mini pulled pork burgers, two battered fish goujons and two chicken goujons, hand-cut chips, nachos with cheese and salsa, homemade coleslaw and onion rings topped off with a choice of three delicious dips for only £18.50!

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The menu covers everything from lighter bites through to hearty pub favourites and make sure you stop in on Sunday for the traditional roast. Choose from beef, pork, chicken or a vegetarian option and tuck into 3 courses for just ÂŁ14.

The kitchen uses local suppliers where possible and Steve Wilson (famous pie maker) is their butcher.

Their speciality desserts include old favourites and seasonal variations that are prepared freshly by the chef. With a children's menu, the Saint Nicholas Arms is suitable for the whole family and full allergen information is always available on any dish.

Whether you want an afternoon of sports, a nights entertainment or top quality food to enjoy with friends and family, the Saint Nicholas Arms is your perfect local.

View the menu at www.stnicholasarmscarlisle.co.uk or give them a call on 01228 492336 and follow them on Facebook @StNicholasArms for updates on food and entertainment.

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Vegan yorkshire puddings

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We’re all now aware that we should eat less meat if we’re serious about helping the environment. We don’t expect people to simply go Vegan overnight but we want to show you that vegan food can be exciting and tasty and that dropping meat from one or two meals a week will help.

This vegan alternative is one of the county’s most famed culinary creations! So here it is, to complete your Sunday dinner or enjoy as a snack.

INGREDIENTS: For the gravy: • 1 onion • 2 carrots • 1 head of celery • 1 veggie stock cube • 75ml Henderson’s Relish (at least!)

• 2.5lt water • 50g cornflour For the puddings: • 325g plain flour • Pinch of salt and pepper • 1 tbsp baking powder • 600ml soya milk • 25ml Henderson’s Relish • A smidge of vegetable oil

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METHOD: For the gravy Chop all the vegetables as chunky or skinny as you like, plonk them in a tall saucepan and begin to roast them off.

Add the stock cube with a couple of lashings of Henderson’s Relish and continue cooking until the vegetables are beginning to brown. Pour in the water and leave your concoction on a low-medium heat to reduce for about 1 hour (usually a good time to make a brew, it’s thirsty work).

After this time, sieve out the veg, add all the Henderson’s Relish – if you can’t get enough of the spicy sauce, we applaud adding more, fill ya boots – and the taste test comes in handy till you get it to your liking. Make a paste with the cornflour and a dab of water then whisk it into the gravy.

Then my dears, you are done!

For the Yorkshire puddings Sieve the flour, salt, pepper and baking powder together into a mixing bowl. Add the soya milk and Henderson’s Relish while whisking everything together to create your batter. Cover the bowl – a tea towel will do – and leave the batter to stand in the fridge for 5 to 10 minutes.

While the batter chills, pour a smidge of oil into each hole of your Yorkshire pudding tray then place it in the oven at 220°c to heat for 5 minutes. Evenly pour the batter into the tray and leave to cook for 10 to 15 minutes before rotating the tray and cooking for another 10 to 15 minutes for a lovely even finish.

To serve: Lather the gravy on top of your puds and splash some more Henderson’s Relish over the top for good measure.

The Vegan North is available to buy in all good bookshops or online at www.mezepublishing.co.uk The Food & Drink Guide

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the hills have pies

H

ills have plenty of experience keeping Cumbria moving with over 12 stores spread throughout the county and locations closer to home like Longmile, Stainburn, Dearham Wigton and the Pelican in Whitehaven.

essentials, something fresh for tea or a freshly prepared hot meal without the hassle of fighting through the crowds at the supermarket. People are really surprised by what we have but at 3000 square feet this is one of our largest stores and we’ve drawn on all our experience to make life easier for customers.”

They have certainly utilised all their knowledge with their brand new Spar store on Harrington Road, close to Workington town centre, which is run by Hills and Supplied by Spar.

As you would expect from a new build, the facilities are exceptional and everything about the new Spar is designed for ease of use, which starts out front with plenty of parking.

The attention to detail continues inside with spacious aisles and a well thought out floor plan, you’ll find everything you’d expect from a Spar like fresh fruit and vegetables, bakery section, daily household essentials, prepared meals, frozen and chilled sections, wines, beer and alcohol.

Located just across the road from Fearons Flowers and next to the Army Reserve Centre, the purpose-built store was opened at the end of August and it’s proven popular with on-the-go workers and residents alike.

“We're very happy that this site became available,” said Aaron Tweedie. “It’s a really convenient location that works well for nearby residents but it’s also one of Workington’s main commuter roads which has made it a great stop-off point for workers looking for a tasty and convenient breakfast and a cup of coffee.

There’s plenty of parking out front which means you not circling town looking for a park and we’ve found people stop in on the way home from work to grab everyday 8

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Of course, there are also the usual conveniences like pay zone, free ATM and lottery.

“But we think the Hills Deli is where the new store really excels,” said Aaron. “We have something for everyone with breakfast, lunch, dinner and everything in between. All the food is prepared onsite daily which means customers know they’re getting the freshest meal possible. We believe in supporting Cumbria’s economy so we source our food a locally as possible and things like our meat have all come from Lyndsey's Butchers in Cockermouth.”

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As an added convenience you can call Hills Deli directly on 01900 602782. Give them a ring, let them know what time you’ll be in and the staff will make sure your food prepared and ready to go.

Breakfast meal deals have proven very popular with passing workers. Grab a tea or coffee and choose from sausage, bacon, egg and Cumberland sausage teacakes and every combination in-between. With hot baguettes like beef and gravy, chicken and gravy, chicken and chorizo and chicken tikka even the fussiest eaters will find something that suits them.

For dinner and tea there are 12’’ pizzas, burgers, pies and all manner of meal deals. Further options include 6 different types of pasta, chicken curry, Yorkshire puddings, lasagne, doner kebabs, salad boxes and vegetarian options too.

And if there’s something that you really want but can’t find, just ask the staff and they’ll be happy to make it for you.

It’s currently open from half five in the morning until ten but demand has been high and the needs of modern life means plans are afoot to extend the opening hours further.

If you want a quick shop but are tired of fighting the crowds then try the new Hills Spar on Harrington Road.

TThhee W Fe o sotd C&u m Db r irni ak G u i d e

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Bombay Mix Crusted Chicken

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he Old Bank in the Centre Of Carlisle and has gained a great reputation for top quality food.

Head Chef Matt Rayson has shared this Bombay mix crusted Chicken Kiev with us. It’s stuffed with Bombay potatoes and served with charred cauliflower, spinach and spring onion salad.

Sounds delicious… make it yourself and find out.

Bombay Potatoes

Serves 4

• • • • • • • • • •

Ingredients for Kiev • • • • • • • • • • • • 10

4 Medium Chicken Breast 250g Salted Butter 3 Cloves Garlic, minced 2 tbsp Medium Curry Powder 1 tsp Poppy Seeds Small handful of Coriander 2 Eggs, beaten 250g Plain Flour 150g Bombay Mix, crushed 250g Breadcrumbs (fresh or dried) 200ml Vegetable Oil (for cooking) 100g Butter, Diced (for cooking)

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3 tbsp Vegetable Oil 500g New Potatoes, cooked and quartered 1 Medium Onion, finely diced 3 bulbs Garlic, minced 2 tbsp Medium Curry Powder 1tbsp Ground Cumin 1tbsp Coriander Seeds 150ml Cold Water 2 x 400g Tins Chopped Tomatoes 200g Fresh Spinach

Salad 1 Cauliflower, De Floret and cook for 5 mins in Boiling Water. Charr 500g of baby spinach in a frying pan and dice 1 bunch spring onions.

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Method 1.

Soften the butter and add Curry Powder, Poppy Seeds, Minced Garlic and Coriander. Mix until thoroughly combined. Rest in the fridge for 30 mins. Preheat oven to 200 degrees (Gas Mark 6).

2.

Lay chicken flat on a chopping board, using a sharp knife make a small pocket in the fatter end by pushing the knife right into the middle of the chicken without piercing a hole.

3.

Stuff each breast with a 1/4 of the butter mix.

4.

Coat each breast in flour and Bombay mix mixture, then egg and finally crumb until evenly covered. Return to fridge

5.

For the potatoes, heat the oil in a large saucepan and add curry powder, cumin and coriander seeds. Fry for 2 minutes until the spices have turned golden brown. Add the diced onion and continue to cook for a further 5 minutes. Add the chopped potatoes and stir till combined. Add water, chopped tomatoes and turn down to simmer for 10 minutes until the liquid has reduced by half. Season to taste with salt and pepper, add spinach and mix in. Leave to one side.

6.

Heat the vegetable oil in a large frying pan and place in each chicken breast. Colour on all sides for 2/3 minutes, take out and place onto a baking tray. Top with butter and cover with tin foil. Bake in a hot oven for 30-40 minutes, depending on size.

7.

For the Salad combine all ingredients.

8.

Pour half the buttery juices from chicken tray into the salad and mix until the spinach leaves start to wilt. Season to taste.

9.

Place the Bombay mix in one half of a large bowl with the salad on the other side. Carefully cut the chicken in half and place on top of potatoes and salad. Tip any butter which is left over the top.

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Casa Romana

Traditionally Italian - Proudly Cumbrian

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rends change quickly in the modern world and foods that were popular last week can seem little more than a fad today.

So when a restaurant has remained a firm favourite for 27 years they must be doing something right. Casa Romana, on Warwick Road, has served Carlisle families for generations and owner Richard Shannan explains their secret is giving the customer exactly what they want: “People’s expectations of Italian food has changed considerably since we first opened. The rise of cookery programmes means people want authentic food and artisan pasta. Don’t get me wrong lasagne and pizza margarita are always going to be the top sellers but tastes have changed and so too have dietary requirements.

We must cater to everyone so ten years ago we added a gluten-free section to the menu and recently we created a vegan menu, which has proven to be very popular. We always work on new dishes and adapt them to suit everyone.

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It’s like when we changed our sticky toffee pudding to make it gluten-free, then we changed it again so it’s suitable for vegans but when it comes to the sauce you can have it normal with the full cream or there is a vegan alternative.”

Carlisle born Richard learnt his trade under the legendary Italian chef Caesar Barbini who took him under his wing, gave him an apprenticeship and taught him everything he knew about Italian food.

“I’ve always worked in Italian restaurants,” explained Richard. “When I first started cooking Spaghetti Bolognese was still something quite new and people would be a bit funny when we tossed the sauce through the pasta.

They were used to ladling the sauce on top but that wasn’t the way the Italians did it and it wasn’t the way I’d been taught. British cuisine has come a long way since we opened in 1993, we have reinvented ourselves constantly and changed with it.”

Casa Romana built a solid reputation before the internet by word of mouth and that reputation has grown on sites like TripAdvisor, which has delighted Richard: “Most restaurants live or die by their food and customer service and we want to keep all our customers happy.

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Because our food is fresh and homemade we can adapt any dish, if you want less chilli but extra garlic, we’re happy to do that. We even get people come in saying you used to do this chicken dish twelve years ago and we try and do it for them.”

That flexibility applies right across their set deals like the Christmas menu which includes options for vegan, dairyfree, gluten-friendly and lighter options too.

“Everyone should be able to go out and enjoy great homemade food,” said Richard. “We tweak the menu throughout the year and let the chefs' imagination run riot on our daily specials. Nowadays people expect more so we give more.

We think we’re doing it right because we are getting kids and even grandkids coming in now who had always come here with their family.”

View their menus at www.casaromanauk.com and follow them on Facebook @CasaRomanaRestaurant or call 01228591969 Photography by Keltic Rose

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FOOD & DRINK

Vegan Mexican Breakfast

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e’re all aware that we should eat less meat if we’re serious about helping the environment. This recipe from ‘The Vegan North’ proves vegan food can be exciting and tasty.

This plate brings together the true flavours of Mexico, it’s simple and follows the traditional style used by many Mexican familes. You can use the chillies of your choice for the salsa and add more or less, depending on your tolerance.

INGREDIENTS: • 250g quinoa • 1 pack of tortillas For the black bean stew: • 1 tbsp vegetable oil • ½ onion, finely sliced • 2 cloves of garlic, finely chopped • 250g tinned black beans • 5g salt For the spicy tomato scrambled tofu: • 1 tbsp vegetable oil • ½ onion, finely sliced • 2 cloves of garlic, finely chopped • ½ tsp chilli flakes • 6 tomatoes, roughly chopped • 250g firm tofu • ½ tsp salt For the guacamole: • 2 ripe avocadoes • 1 clove of garlic, finely chopped • 1 fresh lemon, juiced • ½ tsp salt For the salsa: • 4 red chillies • 3 tomatoes • ¼ white onion • 1 clove of garlic • ½ tsp salt 14

Waersl ti s C The C l eu m G ub irdi ea G u i d e

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METHOD: Put quinoa and 500ml of water into a pan and cook on a medium heat for 25 minutes or until the quinoa has absorbed all the water and is fluffy.

For the black bean stew: In a separate pan, cook the onions in the oil for 5 minutes on a medium heat or until they turn light brown.

Add garlic and cook for a further 2 minutes. Add the black beans and salt then cook on a low heat for 10 minutes.

For the spicy tomato scrambled tofu: In another pan, cook the onions in the oil for 5 minutes on a medium heat or until they turn light brown, then add garlic, chilli flakes and cook for a further 2 minutes.

Add chopped tomatoes and cook for 5 minutes on medium heat. Crush the tofu by hand or with a fork to create a ‘scrambled’ effect, then add to the pan with the salt. Cook for 10 minutes.

For the guacamole: Scoop the flesh out of avocados and transfer to a bowl.

Add the rest of the ingredients and mash them with a fork or purée with a hand blender. It’s traditional to have your guacamole textured than a smooth paste.

For the salsa: Remove the stems from the chillies, and place the tomatoes and chillies in a pan. Add water until the tomatoes are covered. Cook for 10 minutes. Drain the water. Place tomatoes, chillies, onion and garlic into a blender (or bowl if using hand blender) and blend until smooth. Add the salt.

To serve: Warm the tortillas in the oven at 200°c for 1 minute and plate everything together.

The Vegan North is available to buy in all good bookshops or online at www.mezepublishing.co.uk T h e We s t C u m b r i a G u i d e

1 1 o t y a w all the

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hen Tom Green opened the doors to Number 11 Market Place in November last year he simply wanted to bring a unique dining experience to Whitehaven.

In doing so he created a cosy space, relaxed atmosphere and personal service that’s impressed diners.

Number 11 is tucked away in the marketplace and the Georgian façade gives little clue of what lies inside. Stepping through the door of the former chemist unveils inviting benches and tables tucked neatly away that beckons patrons to settle in and relax. ”I’ve been in this industry since I was a teenager,” said Tom. “I’ve always wanted to run a place of my own so when this building became available, I knew it was the right thing to do.”

“We were determined to create an intimate dining experience with a relaxed atmosphere” Tom relied on his years of experience to design the restaurant and refurbish the premises to his specifications: “It’s not a big space but we were determined to create an intimate dining experience with a relaxed atmosphere and I’m delighted with the result.”

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Number 11 is minimal and uncluttered. Careful consideration has been given to the layout which means the tables aren’t crammed together and with the focus on fewer customers, the efficient and personal service comes into its own.

Tom has lived in the area for eleven years but said the inspiration for number 11 came from his hometown of Chester: “I met my wife Debbie at university and she wanted to move back home when we finished and I just fell in love with the area, the people and the town.

So when we decided to start up a restaurant I wanted to bring something a bit different to the area. There are a lot of boutique restaurants in Chester and that fits perfectly for Whitehaven.

I hired my chef, Darren, about six months before we opened, reputation for food is everything up here so we spent a long time planning a menu that brings something unique.”

Number 11 offers impressive dishes with an American and Mexican twist. There’s an authentic Texan smokehouse section of the menu which is sourced from Pappy’s Smokehouse in Kendal. The Tex Mex dishes continue with a great range of homemade burgers, burritos and tacos.

NUMBER 11

A meal out should be for everybody and Tom has ensured there is a vast range of dishes for vegetarians, vegans and gluten-free options too.

“It’s food that I really enjoy,” said Tom. “We offer a Tex Mex twist on classic dishes too and we really want to produce food everyone will like.”

Tom’s always wanted his own place but the real impetus came when his son was born in 2016: “Zach has grown up through the whole process of planning, organising and opening. The idea came about when he was born because I wanted to challenge myself to do something I really enjoy. Kids make you look at life a different way so I’m delighted it’s been a positive year.”

It’s been an encouraging twelve months and in an exciting development Tom is renovating the space next door as a bar with a focus on cocktails: “It will be a place for people to gather before their meal and then relax after they have finished. I’d love to say it will be open before Christmas but it’s an old building and it’s hard to put a time on it. We delayed opening the restaurant for three months because things had to be just right and the same goes with the cocktail bar, it’s still a work in progress.”

He also can’t thank his staff enough, many have been with him from day one: “This wouldn’t have come together without my team which includes my mother in law, a few good friends and new members of staff who have been fantastic. They’ve helped me so much on this journey and it wouldn’t have worked without them.”

The menu changes seasonally and Tom is also very keen to source local drink products like Bedrock gin, Ennerdale Brewery ales and more wherever he can.

Number 11 is open for lunches and dinners, Tuesday to Saturday 11:30 am until 11 pm.

TThhee W Fo eo s td C&u m D rb irni ka G u i d e

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From the Land of a Thousand Smiles

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ll too often the worst part of going on holiday is the jolt as your plane touches down under the grey skies of Blighty and you step off the plane in the rain.

If you came back from Thailand, you probably had a perfect holiday. Whether you swam in the azure waters, bustled your way through the roadside street stalls or spent your time poolside with a cold drink, there are two things I can say for certainty - you wish you were back there and you also fell in love with the food.

Not many people leave the land of a thousand smiles without finding a favourite new dish. Whether it’s a simple affair like a Pad Thai, a fiery red curry or the Pad Krapow Moo Saap that you picked when you were feeling adventurous, Thai food manages to encapsulate so many flavours into a single mouthful.

The weather is turning chilly and the nights are drawing in but your summer holiday doesn’t have to fade into memories. Sure, you can look back on your photos and reminisce but a perfect moment can often be brought back by the smallest thing like a smell, or a taste, as I discovered the Star of Siam in Keswick recently.

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Ian McGregor and his wife Tu truly bring the authentic taste of Thailand to Keswick. The pair took over the restaurant a few years ago but Tu has many years experience cooking back in Thailand and her vast knowledge means the Star of Siam doesn’t simply re-create Thai food, they produce authentic dishes.

It’s only a small thing but as soon as the prawn crackers were brought out I knew we were in for something special.

Thai crackers are very prawny and the first bite had me thinking of a meal long ago where the table rocked unsteadily on the sand and the water lapped a few feet away.

The Fish Cakes and the Tom Yum soup were as good as anything we had on holiday and Ian assured me it was because the quality of the ingredients is important: “We can’t just go down to the local markets and buy fresh Thai ingredients like LemonGrass and Kaffir Lime leaves but we make sure that what we do buy is as fresh as possible and that’s what makes all the difference.”

The Tom Yum was sweet and sour with that wonderful spicy kick you get in the back of your throat and a bottle of Chang beer with the fish cakes was a match made in heaven.

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Our choice of mains was unadventurous but that’s only because when you see your favourite on the menu it’s impossible to go past it. When our Red Curry and Massaman Curries with sticky rice was placed in front of us we were not disappointed. They were aromatic, spicy and creamy and my wife claims her curry was one of the best she’d ever had.

Dessert was a who’s who of holiday favourites like Banana Fritters and Sticky Rice with Mango.

The Star of Siam lived up to all our expectations. Who said holidays need to come to an end?

Peruse the menu at www.starofsiam.co.uk or find them on Facebook @StarofSiamKeswick

The Star of Siam menu is packed with traditional favourites and others like Graeng Pla, Graeng Phed Pedyang, Laab Gai or Yum Nuea. There is something for everyone whether you're a seasoned traveller with a discerning palate or someone looking to familiarise yourself with the food before your holiday.

The Star of Siam is a fantastic option for people looking for flavours you won’t find anywhere else in. Hot and spicy or mild and aromatic, everyone will find a meal that suits them and every dish has a vegetarian option.

With the combination of the famous Thai welcome and the quality food, our meal became something more than just dinner out as we talked about a long-forgotten holiday and remembered places we haven’t thought about in years.

TThhee W eo s td C&u m Fo D rb irni ka G u i d e

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FOOD & DRINK

Spanish Chicken & Chorizo Hawkshead Relish Cook Book

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ring your store cupboard essentials to life with The Hawkshead Relish Cook Book.

From hearty hotpots to aromatic curries, these are simple but satisfying meals packed full of flavour to make the most of the jars and bottles that are tucked away in the cupboard.

This is a great family dish packed with flavour and sunshine.

Preparation time: 25 minutes | Cooking time: 45-60 minutes | Serves: 4

Ingredients • • • • • • • • • • • • • • • •

12 chicken thighs 4 tablespoons olive oil 4 cloves of garlic 2 teaspoons paprika 2 sprigs of rosemary Salt and pepper 3 large sweet potatoes 140g sliced cooking chorizo 200g mini sweet peppers 2 quartered red onions 2 tablespoons Hawkshead Relish Chilli Jam Juice of 2 oranges 100g pitted Kalamata olives 220g cherry tomatoes on the vine 60g mini pickled peppers 10g fresh basil

Method 1.

Preheat the oven to 180°c.

2.

Mix the chicken thighs with the oil, garlic, paprika, rosemary, salt and pepper then leave them to marinate for 10 to 15 minutes.

3.

Peel and dice the sweet potatoes then add them to the chicken along with chorizo, peppers and red onion.

Transfer the mixture to a large roasting tray with the chicken skin side up, and place into the preheated oven for 25 minutes.

4.

Meanwhile, combine the Chilli Jam and orange juice.

When the initial cooking time is up, pour this over the chicken and add the olives, cherry tomatoes and pickled peppers to the roasting tray. Return to the oven for another 15 to 20 minutes, allowing the chicken skin to crisp up. Finish with torn basil leaves scattered over the top, and serve with a fresh rocket salad.

tip Cook about 200g of rice until soft and fluffy, then once the chicken is cooked add to the dish and mix. You can leave out the sweet potato if you wish.

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Chilli Rocky Road

FOOD & DRINK

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hese beauties are far too delicious for their own good. The high cocoa content of the chocolate keeps them from being too sickly, and the Chilli Jam gives a background warmth without packing a punch, but if you'd like them hotter just add a little more chilli!

Preparation time: 10 minutes plus 1 hour chilling | Cooking time: 15 minutes | Serves: 4

Ingredients • • • • • • • • •

50g peanuts 50g shelled pistachios 250g 70% dark chocolate 50g dried apricots 50g dried cherries 50g marshmallows 2 tablespoons pumpkin seeds 2 tablespoons Hawkshead Relish Chilli Jam Pinch of sea salt

Method 1.

2.

3.

4.

Preheat the oven to 180°c. Lightly grease and line an 8 by 20cm loaf tin with non-stick greaseproof paper.

Scatter the nuts on a baking tray and cook until golden for 6 minutes, then allow to cool.

Gently melt the chocolate over a pan of boiling water.

Allow to cool slightly before folding in all the remaining ingredients except the sea salt, including the nuts, and mix thoroughly. If you are using mini marshmallows they can go straight in, but chop large ones up beforehand.

Pour into the loaf tin, press down into the corners then sprinkle with sea salt. Leave to set in the fridge for at least 1 hour, then cut into squares or fingers as you prefer.

Tip

Keep in an airtight container for as long as they last! Great for dipping in hot chocolate on a crisp, cold winter’s day.

Embellish with Relish is available to buy in all good bookshops or online at www.mezepublishing.co.uk TTh he e W F eo sotd C&u m D br irni ak G G uu ii dd ee

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a wild escape

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hy do tens of thousands of walkers attempt Wainwright’s coast to coast?

The answer is quite simple... because it’s one of the worlds great walks.

People flock from places like Australia and America for the famous walk and the Shepherds Arms, in the centre of Ennerdale Bridge, is where many weary walkers lay their heads after the 14-mile hike on their first day.

It’s often easy to overlook what we have in our backyard but the Shepherds Arms has an international reputation and with its proximity to Ennerdale, the well-known watering hole is also a favourite of astute locals too who return regularly, especially for their Steak Pie and Sunday Roasts.

“Overseas visitors, in particular, are interested in local produce,” said owner Keith Milburn. “And from our selection of real ales, local lager and spirits, to the ingredients in our menus, we are proud to promote and support Cumbrian products.”

While the area is a popular overnight stop for travellers passing through, West Cumbrians consider Ennerdale to be ‘our’ lake. It’s off the beaten track and the lack of development makes the lake a perfect spot for a weekend stroll with the family. But the secluded hideaway also features an 22

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unspoiled valley and many memorable walks in the quiet company of nature.

Is there anything finer after a walk than a crackling log fire, a well-earnt drink and a home-cooked meal?

The welcome at The Shepherds Arms is world-renowned and so is the food: “There are several dishes we are well known for,” said Keith. “And as well as the standard favourites we have a specials board which changes daily to add a bit of spice and variety.

We take pride in our reputation for good homemade food and have always used local ingredients when we can.

Whether it’s Cumbrian beef and lamb, fresh lobster from St Bees, free-range eggs from down the road or marmalade for breakfast, it all matters and its all great quality too. We were the first in the area to introduce vegan dishes as standard items on our menu which is another important attraction for many of our guests.”

The Shepherds Arms take pride in the small details like the carefully selected wine list that complements the menu.

They also welcome dogs in the bar during the day which means the whole family can spend time together, with two real fires and seating by the beck outside there is a place for everyone to relax, whatever the weather.

THE SHEPHERDS ARMS

Speaking of the weather, the changing seasons scares off the walkers and gives locals the perfect chance to take advantage of our unspoilt beauty with an off-season discount at the Shepherds Arms.

Have you ever considered a mini-break close to home? The wilds of Ennerdale couldn’t be further from our bustling towns and will give you a chance to discover what makes our area so renowned.

Book an off-peak two-night stay and your two-course evening meal will be reduced to less than ten pounds per person. A break doesn’t need to be some exotic destination.

Imagine waking up to a complimentary cooked breakfast and then taking a rare opportunity to take an entire day to yourself around Ennerdale, the local Wainwrights or even hike up to Black Sail?

As the sun drops the Shepherds Arms beckons with a Cumbrian welcome, well-earned drink, log fires and hearty food.

You can forget the long drives, airport security and rude waiters.

Whether you have just walked 15 miles, brought the family out for a bit of fresh air or spent the morning photographing the local wildlife, a warm welcome awaits everyone at the Shepherd Arms.

Their 8 bedrooms all have en-suite or private bathrooms (bathrobes provided) and two can be adapted to sleep 3 guests in comfort. All are equipped with TV, hot drinks, toiletries and hairdryer.

Don’t take it for granted, come and see what all the fuss is about and love where you live.

Visit www.shepherdsarms.com or call 01946 861 249

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FOOD & DRINK

Blackberry Bakewell Pudding allonby tea rooms Directions

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t’s time to get baking again and as the weather gets a little colder sometimes you just want to put something together quickly, get it in the oven and bring out a wonderfully warming pudding.

Using seasonal berries this recipe is a tweak on a traditional favourite and we thank Brenda from Allonby Tea Rooms for sharing her delicious autumnal dessert. For a gluten-free option swap the plain flour for gluten-free flour.

Ingredients • • • • • • • • • •

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225g (8oz) blackberries 50g (2oz) blackberry jam 175g (6oz) butter, softened 75g (3oz) caster sugar 3 large eggs, beaten 175g (6oz) ground almonds 40g (1 ½oz) plain flour 50g (2oz) icing sugar juice of 1/2 a lemon 2 tbsp of flaked toasted almonds

T hTe h W e W e s et s C t uCmu bmr bi ar i G a uGi du ei d e

1.

Heat the oven to 180°C (160°C fan) mark 4. In a medium bowl, mix together the blackberries and jam.

Spread evenly over the bottom of a 1 litre (1¾ pint) baking dish.

2.

In a large mixing bowl, beat the butter and sugar until pale and fluffy. Beat in the eggs gradually, then gently fold in the almonds and flour. Spoon this mixture over the blackberries and smooth the surface. Bake for 45min.

3.

Sieve the icing sugar into a small bowl and whisk with just enough lemon juice for a runny yet thick icing. Top the pudding with toasted flaked almonds and then, using a teaspoon, drizzle over the icing.

To Freeze ahead Bake up to the end of step 2, cool completely, wrap well in clingfilm and freeze. Defrost thoroughly at room temperature overnight. The dessert can be enjoyed at room temperature or to serve warm, preheat oven to 180°C (160°C fan) mark 4 and bake on the middle shelf for 25min.

Decorate with icing and almonds before serving.

T h e We s t C u m b r i a G u i d e

FOOD & DRINK

Victoria Sandwich crown & mitre

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fternoon tea at the Crown & Mitre is a real treat and the team have happily passed us the recipe to their Victoria Sandwich.

Ingredients For the mixture • 200g Soft Butter • 200g Self Raising Flour • 1tsp Baking Powder • 200g Caster Sugar • 4 Eggs • 2tbsp Milk For the Icing • 142ml Double Cream • 50g Golden Caster Sugar • 1/2 tsp Vanilla Extract • 100p Strawberry Jam • Icing Sugar for Dusting

TThhee CWa er sl its lCe u G mubi rdiea G u i d e

Method 1.

2.

3.

4.

5.

6.

7.

Heat oven to 180C/fan 160C/gas 4. Grease and base-line 2 x 20cm non-stick round sandwich tins with baking parchment, then lightly grease the parchment.

Sift the flour and baking powder into a large bowl, then tip in all the other sponge ingredients. Using an electric whisk, beat everything together until smooth.

Divide the mix between the cake tins, then bake for 20-25 mins until cooked and golden.

When cool enough to handle, remove the cakes from the tins, then leave to cool completely on a rack.

To make the filling, whip the cream with the caster sugar and vanilla until it holds its shape.

Build the cake by spreading one sponge with jam and the other with cream.

Sandwich the whole thing together, then dust with icing sugar

Enjoy!

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Dark chocolate fondant with vanilla mascarpone and candied orange

Method

T

he Old Bank in the Centre Of Carlisle and has gained a great reputation for top quality food and Head Chef Matt Rayson has shared this decadent dessert with us.

1.

To make the chocolate fondant add the chocolate and butter to a heatproof bowl and set over a pan of gently simmering water (do not allow the base of the bowl to touch the water). Stir gently until the ingredients have melted together to form a thick, smooth sauce.

2.

In a separate bowl, mix the eggs, egg yolks and sugar.

Fold into the chocolate and butter mix. Sift the flour and gently fold into the mix until just incorporated.

3.

Preheat the oven to 200°C/gas mark 6. Butter and dust some small teacups suitable to go in an oven with cocoa powder and leave to chill in the fridge. Carefully pour the mixture into each mould until two thirds full and bake in the oven for 8-10 minutes.

4.

For the candied orange, peel each orange being careful to only remove the rind and not the white pith. Finely chop the peel into long strands. Add to a small saucepan with 100ml of cold water and sugar. Bring to the boil and simmer for 10mins until the liquid turns thick and syrupy. Leave to cool.

5.

Mix the mascarpone, vanilla extract and icing sugar until combined.

6.

To serve using a small knife, run around the inside of each fondant. Carefully turn up for down on a serving plate and remove cup/mould. Serve alongside mascarpone and top with candied orange.

Ingredients for Kiev • • • • • • • • • • • • •

250g dark chocolate 250g butter, diced 5 eggs 5 egg yolks 250g sugar 125g plain flour Butter for greasing Cocoa for dusting 2 large oranges 300g caster sugar 250g tub mascarpone 2 tsp vanilla extract 50g icing sugar

T hTe h W e W eT shetes C tCuC am rulbm i sr bli ear i G a uGi du ei d e

A step back in time

W

alking into the recently refurbished Howard Arms on Lowther Street is a delight for people looking for a pub packed with charm.

The green and gold Doulton tiles out front give every indication something special awaits inside and as soon as you step through the door the central bar beckons, as do the cheeky bar staff in their 1920’s garb waiting to take your order.

With a drink in your hand, there are countless nooks and snugs in which to sit back and soak up the atmosphere.

“It was important we kept it authentic,” explained new owner Dianne Irving. “This is an iconic Carlisle pub that people hold dear and when they heard it was going to be refurbished there was a lot of concern it would be opened up and ruined.

It’s a grade two listed building, the history and heritage was what I wanted to preserve. We’ve kept all the original features like the panelling and enhanced these to help us hark back to the time when the pub was a State Managed Establishment.”

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The Food & Drink Guide

The State Management Story began in 1916 as an attempt to curb the enthusiasm of Carlisle’s drinkers. Navvies from the largest munitions factories in Europe, near Gretna, would flood into Carlisle with high wages and thirsts to quench.

The old spit and sawdust pubs were packed and the behaviour shocked respectable citizens.

Carlisle was so lawless it became an issue in Parliament and it sparked a policy of transforming the cramped, overcrowdand unhygienic public houses.

ed

It also reduced the number of hungover munitions staff handling explosives... which was not a great combination.

Nearly half the existing public houses in Carlisle were closed and the rest were radically improved. By 1925, a new policy was introduced for providing comfortable bars where women could also enjoy a drink and this is the era the Howard Arms successfully harks back to.

The exterior Royal Doulton tiles were added to the front of the building around 1895 but State Management rules prevented advertising outside pubs, which meant the iconic tiles were boarded up and hidden until 1979.

FOOD & DRINK

The interior of the Howard Arms is a great example of a pub from that era with its snug-like rooms and a central bar.

The new menu continues the retro feel explained Dianne: “It’s the type of thing your granny would make, like spam fritters, which have proven very popular. We have traditional foods and also a pie and mash menu where you pick the pie, the type of mash you want, the peas and the liquor to go with it.”

A new Gin bar, "Said the Actress to the Bishop" will open soon upstairs, this will further add to the history, said Dianne: “It will have lots of references to the theatre that was across the road. A lot of performers would come over to The Howard Arms after a show including the legendary Laurel and Hardy.

Reading between the lines of the official history books there were all sorts of goings-on and shenanigans upstairs during these times. Actresses were pretty scandalous so our new gin bar will have a saucy edge but it’s also a great place to enjoy afternoon tea.”

With old fashioned games like dominoes, cribbage and bar skittles the Howard Arms retains the traditional experience and the small rooms contribute to the conversation.

Dogs are welcome and there is a rehydration station out the back which was made from old barrels by the cooper at Theakstons brewery. So to was the bespoke furniture throughout the spacious beer garden.

With its city-centre location, The Howard Arms is the perfect setting for a bite to eat and food is served 12 - 8 Monday to Friday and 12 - 7 on Saturdays.

With four real ales on at any time and a wide selection of drinks on tap, bottles and microbrewery cans, there is something to suit all tastes.

Find them on Facebook @howardarmscarlisle or give them a call on 01228 648398

T hTe h W e W eT shetes C tCuC am rulbm i sr bli ear i G a uGi du ei d e

3311

FOOD & DRINK

S

sundowners

ummer may be behind us but that doesn’t mean the sun simply packs up for the year. The evenings might be drawing in but it’s not time to head indoors just yet.

You’ll find that our cocktail selections are the perfect sippers for watching the sun go down.

The Greyhound For a tall, refreshing drink that’s a perfect long snifter, you can always turn to the Greyhound. The beauty is in its simplicity and the vodka adds very little flavour so you are basically drinking spiked juice. Try infused vodkas for a fun twist.

Ingredients • 60ml vodka • 125ml grapefruit juice • Garnish with a lemon or lime wedge Method Pour the ingredients into a collins glass filled with ice cubes. Stir well and garnish.

Navy Grog This drink began as a way to enhance and preserve water stored on Navy ships and help sailors take on vitamins which helped fight disease like scurvy. It dates back to the mid-1700s and was typically a mix of rum, water, honey or molasses, lemon, and cinnamon. It was served either hot or cold. If you can’t find the rum we’ve listed…. You can use any really, so mix and match to suit.

Ingredients • • • • • • •

30 ml white rum 30 ml demerara rum 30 ml dark rum 20 ml lime juice 30 ml white grapefruit juice 30 ml syrup 60 club soda (or enough to fill) Garnish with an orange slice and cherry if you wish.

Method Pour the rums, juices, and syrups into a cocktail shaker filled with ice. Shake well. Strain into a glass filled with ice and garnish.

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The F Woeosdt & C uDmr bi nr k i a GGuui di dee

Jamaican Guinness Punch Ingredients • • • • • • •

1 Guinness can 1 cup whole milk Half a cup of condensed milk 1/8 tsp ground cinnamon 1/8 tsp nutmeg ¼ tsp pure vanilla extract Whipped cream to garnish (optional)

Method Place Guinness, milk, sweetened condensed milk, cinnamon and nutmeg in a blender and whip to combine. Serve cold and garnish with a dollop of whipped cream and freshly grated nutmeg.

Seabreeze It’s only slightly different from the Greyhound but it’s extremely popular and after one taste, you’ll realize why this has been a favourite for so long. Serve over ice and make it as tall or as short as you like.

Ingredients • • • •

50 ml vodka 100 ml c​ ranberry juice 20 ml grapefruit juice Garnish with grapefruit or lime slice

Method Pour the vodka and cranberry juice into a highball glass with ice cubes. Stir well. Top with the grapefruit juice and garnish.

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34

TOP HOUSE

Love your Local

I

t doesn’t matter whether you call it the Little’s Arms or Top House because everyone is welcome at the watering hole. It’s your local.

Having completed the internal refurbishment, landlady Kath is delighted with the results: “The pub was looking tired so it was time for a freshen up. I used local businesses like Cleator Moor Upholstery and Maxwell Flooring and a couple of regular customers helped with the decorating.

New T bars are set to be fitted selling John Smiths, Fosters, Kronenbourg, Birra Moretti, Guinness and two Strongbow Ciders provided by Heineken.”

Kath, who is originally from Maryport and her husband Tony took over the helm at the Top House in 2016 after stints running a couple of other pubs but this was the one they both loved. Sadly their son Kieran tragically passed away in 2017 and Tony’s health deteriorated and he passed away a year later.

The Top House has a function room which is free to use and comfortably seats around 50, it’s ideal for a variety of events and Kath can also organise hot/cold buffets if needed.

She is proud of her ‘gin corner’ which has over 40 varieties and is not bad for a wee pub on the ‘Moor’. There are three dartboards along with a pool table and the Top house has teams for both competitions.

Kath believes that providing Sky Sports, BT Sports and free WIFI are the sorts of extras people want and she also puts on entertainment on the last Saturday in the month. The beer garden is a sun trap on a warm day so you can relax in your friendly local, whatever the weather.

Find them on Facebook @WathBrowTopHouse

Despite all this Kath fully intends to carry on as landlady.

She laughed as she said: “If someone had told me five years ago that I’d be running a pub in Cleator Moor, I would have told them they are insane. Yet here I am, this is my home and I can’t think of anywhere I’d rather be.

My customers are like an extended family, running a pub single-handed isn’t easy but if I can’t fix something, someone will be able to. It’s not the easiest job in the world. It’s 24/7 and that also includes Christmas day but I enjoy providing hospitality.”

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FOOD & DRINK

Classic Combinations

W

inter warmers, Festive Favourites, Classic Cocktails and no cocktail page is complete without something bright blue! Let’s get festive.

Frosty Flurry Cocktail

Gorgeous icy blue cocktails with rum, white cranberry and curacao rimmed with sparkling snowflake sugar to bring on the snow for a blue blue Christmas. Get in the holiday spirit with a cocktail that sparkles like snowflakes Ingredients • 2 cups white rum • 2 cups white cranberry juice • 1 cup blue curacao • 1/2 cup lime juice • granulated sugar for the rims • lime wheels for garnish Method Stir rum, white cranberry juice, Curacao, and lime juice together in a large pitcher. Add two handfuls of ice cubes and stir until chilled. Pour sugar on a flat plate. Moisten the rim of one glass, then turn upside down and twist in the sugar. Repeat with remaining glasses. Pour drinks into rimmed glasses and garnish with lime wheels.

Christmas Cider Sangria

Sangria is a year-round favourite because it’s so quick to make and always looks beautiful with fresh fruit. With a few tweaks and a couple of extra ingredients this summer holiday treat has been transformed into a spicy winter warmer. Or you can just call it mulled wine if you like.

Ingredients • 4 cups of red wine • 2 cups of apple cider • 1/2 cup triple sec • 1 orange juiced • 2 apples sliced and seeds removed • 1 orange sliced and seeds removed • 1/2 cup pomegranate arils • 2 cinnamon sticks • 2 star anise Method Combine wine, cider, triple sec and orange juice in a pan and simmer over low heat. Add apple slices, orange slices, pomegranate, cinnamon and star anise. Don’t bring to boil and serve as a delicious warming treat.

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The Food & Drink Guide

Old Fashioned

You cannot get more classic than a classic Old Fashioned. This humble concoction of four ingredients—whiskey, sugar, bitters, and water—is the cocktail that started it all.

Ingredients • • • • • • •

2 tsp sugar syrup or 1 tsp granulated sugar 1-2 dashes Angostura bitters splash of water 60ml Scotch whisky or bourbon soda water (optional) Orange slice Maraschino cherry (optional)

Method Put the sugar, bitters and water in a small tumbler. Mix until the sugar dissolves if using granulated. Fill your glass with ice and stir in the whisky. Add a splash of soda water if you like and mix. Serve in a tumbler with plenty of ice. Garnish with orange and cherry.

Buck’s Fizz

The simple and classic combination of orange juice and champagne makes a perfect cocktail for a celebratory brunch or party. If mixing champagne with orange juice is not your thing then you can use any other sparkling wine. Two easy steps. Simple.

Ingredients • •

100ml orange juice, freshly squeezed 200ml chilled champagne (Or any other fizzy wine)

Method First, pour 50ml of the orange juice into each glass. Very slowly top up each glass with 100ml champagne. That’s the party started.

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