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AUGUST 2018

PHILOSOPHY: “In wine there is wisdom, in beer there is strength, in water there is bacteria.” - David Auerbach

Getting the roast right

A Nightingale flies in

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Chocolate Maker: best job in the world

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Veg Boxes: a day are they the answer

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Welcome to the first issue of Urban Market, the food and drink newspaper featuring all the delicious food, drink and good things associated with the wonderful county of Yorkshire.

NEWS

We will be featuring local farmers, farmers markets, food growers, including allotment owners and keen growers at home, right down to window sill gardeners. There will be recipes using local produce and we will be speaking to small food producers of cakes, bread, cheese and dairy.

We cannot forget the drinks and with an abundance of small micro-breweries opening and distilleries featuring trendy Gin in particular with rum hot on its heels, Yorkshire has its fair share of quality craft beers and spirits.

We checked out a few dotted around Leeds when we were invited on a Brewtown Tour recently. Read all about it on page six.

We were shocked at the pictures that emerged this year of our oceans full of plastic waste as

FWe should all be thinking about the planet and the environment and all be encouraged to buy local, this also helps our local economy and small businesses.

FThere is so much seasonal produce on our doorstep, why would we want to go elsewhere?

I’m sure many of our readers were. We will be doing all we can to help find alternatives to plastics and share our findings with you.

We are encouraging people to get involved with Urban Market.

We have been joined by Jonathan Straight who will be writing about vegetarian/vegan issues and sharing with us some of the best restaurants to visit in the area.

A recent poll found that veganism is at an all-time high, with more than half a million people in the UK giving up meat and dairy.

The number of people opting to go vegan is exceptionally high in

the younger generation with almost a quarter aiming to cut out diary altogether.

However, veganism is a very tough diet to follow with more than 60% trying it for the first time giving up, as it is difficult to maintain. However, with more vegan products appearing on our supermarket shelves, people following the diet has risen 360% in the last decade.

We do want to engage with more of our readers.

We want to hear from local allotment owners or gardeners who can share their tips on how to grow our own fruit and vegetables, when to plant and when to harvest. We want to talk to producers of local food and drink who we can feature and show how some of the goods are made. We want your recipes using only local produce and we want your views on the environment.

Urban Market will be published bi-monthly with the next edition due out in October. Please do get in touch and share your stories, tips and ideas with us.

07711 539047 or email: editor@urbanmarket.uk

Our special thanks go to our contributors this edition: Jonathan Straight Sophie Mei Lan Adam Batchelor David Greenwood-Haigh fih.

If you would like to get involved, please do let us know at editor@urbanmarket.uk

Online & drink reviews

Super surge in Veganism During 2018, one in five adults will turn vegan or dairy free.

Fitness expert and personal trainer Adam Batchelor has joined us, to encourage us all to get moving, not just shedding a few stubborn pounds, but helping to change our lifestyle permanently, taking the stairs instead of the lift and parking the car a little further away from the office than you would normally. Little changes that make a big difference.

Vertumnus, a portrait depicting Rudolf II, Holy Roman Emperor painted as Vertumnus, the Roman God of the seasons, c. 1590-1. Skokloster Castle, Sweden. (Wikipaedia)

Useful or “Fake Food” ? p05

INSIDE undertaking 2-month craft beer tour of North Western America, he was delighted to find that in the time he had been out of the country, small micro-breweries had opened producing quality craft beers.

Food for good: ‘Growing your own’ and sourcing local produce is no longer an isolated act. People are coming together across the region to grow, plant and sow seeds in a healthy community spirit.

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Explore fine beer by bus p06

When avid ale enthusiast Mark Stredwick returned to Yorkshire after travelling the world, living in Australia for 16 years and

Life’s a ‘Bries’....................................02 Best Independant Brewery ..........06 Rubs and Crusts..............................12 Afternoon Tea...................................14 Love your leftovers.........................18

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has been developed to support entrepreneurs and individuals who are considering self-employment, providing them with access to a wide range of resources including training workshops and expert guidance through Business Advisors and Mentors.

Touring Today, Nicola and her horse box have become a regular feature at food festivals and fayres throughout the region, appearing at Doncaster Fake Fest, Retford Steam Punk Festival and the Bawtry Christmas light switch on during the first few months in business. Nicola has already secured slots almost every weekend throughout 2018 where she is touring Yorkshire attending events, weddings and even beer festivals, where Nicola’s unique savoury cheese weddings cakes can be sampled.

LIFE’S A ‘BRIES’ FOR CHEESE CONNOISSEUR A homage to fromage as former teacher finds her ‘Whey’

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former science teacher who traded Bunsen burners for brie has carved out a new career paying homage to fromage after securing support from Launchpad; a Sheffield City Region wide programme aimed at helping the next generation of entrepreneurs.

Nicola Kay launched her mobile street food business The Cheese Cave in June 2017, after deciding to put her career as a secondary school Science teacher on hold. Keen to take her career in a different direction, the entrepreneur hit on the idea of developing a mobile munching machine whilst chomping on cheese.

Homemade With a business idea in mind, Nicola devoted her spare time to broadening her knowledge of the industry, touring the UK’s food markets to source and sample some of the UK’s best cheese, as well as successfully completing a diploma with the Guild of Fine Foods through their specialist Cheese Programme.

With her research completed, Nicola set to work creating a menu which uses locally sourced organic products to produce great grub to countless cheese lovers across the country. As well as supporting local cheese producers, Nicola has also developed a range of unique recipes which combine traditional food staples with her knowledge of specialist cheeses. Examples include The Corny: a vintage cheddar and corned beef toastie; a ball of melted cheese aptly named Scotch Eggless and chips smothered in melted Stilton sauce to name a few.

Whilst testing her recipes on

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“Without the help of the Launchpad programme, I don’t think I would have been able to take the steps I needed to launch my business.

unsuspecting family and friends, Nicola began scouring the internet in search of perfect portable premises. She soon discovered a vintage Rice horse box in Wales and after an extensive refurbishment, Lily the Cheese Cave horsebox was ready to race around the UK. But without any business knowledge or finance to get her started, Nicola found herself well and truly grounded.

support

It was a chance meeting with a food inspector, who gave Nicola’s horse box the all clear to begin trading, where Nicola was made aware of the Launchpad programme and intrigued about the support it could offer her, she contacted her local Launchpad delivery partner, Bassetlaw Council.

The fully funded ERDF programme

Nicola said:“I’ve always been a big food lover and after working in the teaching profession for some time, I felt the time was right to take my career in a new direction. I wanted to put my passion for fine food to good use and launch my own business.

Dreams “It’s been a really interesting and rewarding journey and when I began thinking about setting up my business I had no idea it was possible to gain a diploma in cheese. I knew that for my business to work, I had to know all there is to know about the British and international cheese market, how to select the best products to sell to my customers and to understand the cheese making process.

Travelling across the region and further afield to serve homemade, fresh food using one of the best ingredients readily and easily available is something I’m really enjoying. Cheese is often blamed for causing nightmares, but the success I’ve achieved to date has been beyond even my wildest dreams!

“Without the help of the Launchpad programme, I don’t think I would have been able to take the steps I needed to launch my business. They provided me with practical, jargon-free advice on a range of business aspects and issues and my business advisor went one step further and put me in touch with the right people to help me secure the essential funds needed to invest in and market the business.”

Groovy Moo increases output tenfold

Artisan gelato manufacturer and retailer Groovy Moo has increased its production tenfold to meet demand from wholesale customers and consumers after moving into a new production facility in Malton, North Yorkshire.

The new premises has increased the company’s cold storage facilities from seven cubic metres to 70 cubic metres and includes state-of-the-art manufacturing equipment. Moving production from Groovy Moo’s Malton store will also enable the company to add a dedicated area serving a range of new desserts.

The gelato company has now appointed York and Leeds-based accountancy firm Garbutt + Elliott to provide accountancy services and business advice to support Groovy Moo’s future growth plans.

Ashley Smith, operation manager at Groovy Moo, said: “Our products are in high demand and the relocation to the new premises will ensure we can meet the demands from wholesale customers and our retail customers in Malton and Howden.

The facility will also allow us to expand the products we offer at our Malton parlour and create space for a dedicated area, serving a wide range of desserts.

Groovy Moo was launched in 2015 in Malton by Michelle Walker and her son Ashley Smith, and in April 2017 they opened a second parlour in Howden, East Yorkshire. The business is now looking to expand its headcount to 15 across its Malton and Howden outlets and production facility.

Garbutt + Elliott partner and food and drink expert, Matthew Grant, said: “Groovy Moo is yet another fantastic business story for Yorkshire and it continues to go from strength-to-strength. We are pleased to have been appointed at this exciting time for Groovy Moo and look forward to helping Michelle and Ashley grow their business.

Company expansion: (L-R) Garbutt + Elliot’s business services manager Jimmy Durham and partner Matthew Grant will support the future growth plans of Groovy Moo’s operation manager Ashley Smith and founder Michelle Walker

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offee Specialist and Director of North Star Coffee Roasters, Holly Kragiopoulos, founded Leeds’ first coffee roasters with her husband Alex in 2013.

Holly spends a typical day ‘cupping’ (professionally tasting) up to 100 coffees, working with the roasting team to carry out quality control checks and developing blend recipes. She said: “Coffee should not be something that is dark and bitter requiring loads of milk and sugar to make it taste good.

It can be more refined than tea and just as complex as wine, happily more and more people are starting to understand that.”

Holly is a licensed Q Grader taster, one of only twelve female licensed Q Graders in the UK and she is able to grade coffee based on its quality which essentially determines whether it is a specialty (top three per cent of what is produced globally) or commercial grade coffee. “When tasting coffee, I am looking for interesting flavour, cleanliness, uniformity, sweetness and balance along with assessing its acidity and how well this works with the overall profile of the coffee.

For it to be speciality, it has to score over 80 out of 100 based on the above factors.

Holly and her husband Alex really “got

into coffee” during a research trip they took to Kenya for their final year dissertations at university. “I specialised in sustainable development and we spent a month amongst smallholder coffee farming communities in rural Kenya talking to them about how their lives had changed with regards to their social and economic development due to Fairtrade,” she said. “This really opened our eyes to the complexities of the coffee supply chain and the need to work in a way that puts the farmer at the centre of our focus to ensure the longevity of the industry in years to come.”

Getting the roast right There’s been a rise in coffee roasters in the North of England over the past few years, with more people opting for whole bean, good-quality coffee, according to one of Yorkshire’s pioneer roasters.

South Yorkshire is also seeing a boom in the coffee trade which is also attributed to increasing popularity of coffee and customers developing more discerning tastes.

Where does coffee come from?

Coffee is grown around the world but most green coffee is cultivated on what is known as the ‘bean belt’, which stretches around the equator between the Tropics of Cancer and Capricorn.

Very generally, South American coffees tend to be roasted a little darker and harbour more chocolatey, caramel and cereal notes – these are more commonly prepared as espresso and paired with milk.

Around 99% of speciality coffee is a variety called Arabica - this is often farmed in places such as Africa, South America, Central America and South East Asia.

Roasteries need to source speciality grade beans (these are rated at 80+), while cafes need to use speciality coffee beans and provide either more than one type of coffee or more than one type of brewing method.

So how is it it grown?

Coffee cherries are harvested from coffee plants. In short, the cherries are picked, dried and then roasted (though there are lots of variables and possible processes in between).

What flavours are there? Two coffees grown on the same farm can yield wildly different flavours depending on the way they’ve been processed, let alone two coffees from other ends on the world.

African coffees, on the other hand, are often lighter and fruitier and can carry a lip-smacking punch of tropical citrus – these are often prepared as filter and left black.

What should consumers look for in a coffee?

Consumers are looking for a whole coffee experience. Obviously it has to start with a top-notch cup of coffee, but you also want a friendly barista to chat with as they prepare the brew, a unique and relaxed setting to enjoy the drink and a chunky slice of homemade cake is always a lovely addition.

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Strawberries Funfacts

Food For Good:

“We needed large watermelons, big carrots and butternut squashes to make the instruments, which are hard to source at a supermarket and we always love supporting local traders where possible.”

Fuelling the growth of “incredible” communities ‘Growing your own’ and sourcing local produce is no longer an isolated act.

People are coming together across the region to grow, plant and sow seeds in a healthy community spirit.

From community gardens to blowing your own carrot in a vegetable orchestra, Sophie Mei Lan finds out more…

Armed with a drill, sharp knives and a variety of fresh fruit and vegetables, a creative duo were ready to lead a workshop at their local community centre. It wasn’t just any workshop, it was a session teaching young people to make a Vegetable Orchestra.

And it wasn’t just for the love of music either, it was also to teach young people about a range of fruit and vegetables.

Organiser Melanie Cossins, of Cossins Music School, based in Wakefield, said: “We didn’t want to go and teach nutrition or the ‘five a day’ mantra, we wanted to do something that would be fun, experimental and rewarding.”

Melanie, who lives in Horbury, said that she sourced all fruit and vegetables from Earnshaw’s which is one of the few remaining fruit and vegetable shops in the city.

The day workshop at Rycroft Community Centre, culminated in a sound recording of each instrument as well as filming a

Volunteers working on roadside gardens

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music video using, yes you guessed it, the butternut squash guitars, carrot recorders and water melon bongos.

Melanie added: “it was great to see the young people learning how to cut some of the vegetables and tasting some of it too, as well as drinking plenty of watermelon juice.

And it’s not just music making waves with food in the community, there are a number of initiatives making the most of the land that is unused in the area by growing fruit and vegetables. One of the networks planting seeds is the Incredible Edible network which encourages people to forage for wild food, grow herbs and fruit and vegetables on community land, as well as grow-theirown at home.

Incredible Edible was set up over 10 years ago in Todmorden and now has groups across the world, including six in West Yorkshire.

Estelle Brown from Incredible Edible Todmorden, said: “We get lots of visitors coming to visit us in Todmorden, to find out how we started and learn what we do and why we do it.

“Visitors see that the idea is both simple and radical at the same time and soon understand that is about so much more than simply growing food to share.

It is about kindness to each other, the planet and about growing a stronger more caring community. All you need is imagination and a will to make it happen, anyone can be incredible.”

The three main activities of groups in the network are:

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The Community Plate- growing produce and working together • The Learning Plate – providing

training from field to classroom to kitchen • The Business Plate – supporting

local commerce Estelle added: “We always suggest that new groups grow things that people easily recognise, are easy to look after like herbs, rosemary, sage, mint etc and berries such as raspberries, blackcurrants and red currants.”

Estelle’s advice is to look at what grows

in gardens and allotments near where you live, to see what grows well.”

One place to find inspiration is Appletree Allotments and Community Garden, off Agbrigg Road, in Wakefield. Appletree is an outdoor community resource, where people of all ages and from all walks of life, get together to grow fruit, vegetables and flowers. The growing space and garden are divided into different areas, offering a range of gardening experience.

Growing vegetables on traditional plots, tending the herb garden, sowing seeds and potting on in the polytunnel, pruning

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As the long hot summer draws to a close, so will the abundance of delicious home-grown strawberries for another year.

Strawberries from overseas that are available all year are not quite the same as those grown under the British Summer sun, but did you know…

Strawberries have been cultivated throughout

Europe for centuries. They were used in Roman times for medicinal purposes and were particularly popular in France. Charles V of France reportedly had more than 1200 plants in the Royal gardens during the mid 1300s. The first modern strawberry

appeared in the 1750s. Did you know, studies have shown that serving the fruit the very British way with cream, actually dramatically reduces the flavour and aroma. Instead, try serving with mint leaves, a small dusting of sugar and a dash of Balsamic vinegar!

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Journalist Oobah Butler

Online food and drink reviews: How useful are they?

Is the customer always right when reviewing online food sites?

The catering industry has always been a tough trade but it has become even tougher with the rise of online review sites, which can make or break a business.

Whether you peruse Trip Advisor, Google or Facebook, prior to going out to eat and drink, there will be a huge range of reviews about a place – anything from one to five-stars and everything in between.

established apple trees, looking after new fruit additions and contributing to the permaculture, wildlife and wildflower areas.

One of the allotment’s volunteers is Mel Neale, who runs Coactive charity an arts organisation that exists to realise and celebrate the creative potential of people with learning difficulties.

where our food comes from.

The kids feel at home there and consider it their own. They love to care for the chickens and my daughter Harriet aged two, has become quite the chicken whisperer.

It is great that my kids consider that it is part of life to care and tend to plants and animals whilst getting extremely muddy.

She said: “It is a real privilege to have the Appletree community allotment on my street. It’s a safe and welcoming where the kids and I can be outside, playing together, planting things and tending to the plants whilst learning more about

The community that gather there are from all walks of life and ability and all welcome to come for a chat and a cuppa, or to learn about growing or to put your muscle into digging trenches or building a chicken coup. It is truly an oasis in the city.”

So how do you know what is genuine and what is not? Well, you don’t, but what is real is the impact a negative review can have. Not only is it disheartening for staff and the owners, but it can deter people from trying somewhere just because one person left disgruntled – if they even visited the place, that is.

To show the power review sites such as TripAdvisor can have on a business, journalist Oobah Butler from Vice, decided to set up his own spoof restaurant which he managed to get to the top of the ranks thanks to faux reviews.

He writes: “Once upon a time, long before I began selling my face by the acre for features on VICE dot com, I worked other jobs. There was one in particular that really had an impact on me: writing fake reviews on TripAdvisor.

Restaurant owners would pay me £10 and I’d write a positive review of their place, despite never eating there. Over time, I became obsessed with monitoring the ratings of these businesses. Their fortunes would genuinely turn, and I was the catalyst.”

“Feedback on food especially is subjective, and some people come across as simply fussy in some reviews.

Reading the menu online is what excites or deters me from going somewhere.

“The old-fashioned word of mouth still has its place too. When I first moved to Leeds three years ago, this was very much the case when looking for new places to go and eat.”

Word of mouth is a lot more common thanks to social media sites such as Instagram where people like to showoff their #foodie delights – dining will never be the same again. For some people, rather than rushing to tuck into a dish,it’s a quick race to set up that perfect shot – to post on Instagram.

But many of us, including me who grew up on printed newspapers and magazines, like to turn to the print experts for their advice. So I asked the resident food critic over on our sister magazine Topic UK what he thinks about online review sites versus magazines?

Writer and Chair of Wakefield Civic Society, Kevin Trickett said: “Magazine reviews will be considered, balanced and objective, whereas on-line review sites will offer a mix of different and subjective accounts leaving the reader to work out what’s really going on.

But whilst his efforts were astonishing (how with the right reviews, even a fake business can thrive), there is a place for reviews online (NB, that doesn’t include professional complainers!).

“Of course, any review, whether in a magazine or on an on-line site, will to some extent reflect the experience on the night: sometimes things do go wrong but if people just write up their review of a bad experience, it can colour the reader’s whole perception of the establishment – and people are, I think, more likely to report a negative experience in detail than they would a positive one.”

As food blogger and cook, Cath Kane explains: “I think online sites are useful up to a point when deciding on where

Where do you turn to for advice when choosing where to dine out?

Tweet us @UrbanMarket

Oobah created The Shed in Dulwich, in his back garden and he was inundated with bookings and interest without ever serving a dish, people just went on the reviews.

Roadside berry Bushes

to go and eat, particularly when you are going to a new town or city.” Cath, runs pop-up supper clubs in Leeds, said she wouldn’t solely rely on the online sites.

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Food & Drink Explore fine beer by bus URBAN MARKET

When avid ale enthusiast Mark Stredwick returned to Yorkshire after travelling the world, living in Australia for 16 years and undertaking 2-month craft beer tour of North Western America, he was delighted to find that in the time he had been out of the country, small micro-breweries had opened producing quality craft beers.

Mark was frustrated however that these small-scale operations often mean small-scale availability and that means that many people don’t get to sample and explore the incredible range of craft beers and real ales the county has to offer. “I’d always been interested in beer so setting up Brewtown Tours, that features some of Yorkshire’s best kept beer secrets was the perfect business for me,” said Mark who is based in York.

“The Brewtown bus is small, accommodating just 8 people which ensures the day is personal and I can speak with everyone and find out what they like and don’t like, to make sure their experience of the tour is enjoyable.”

These small groups learn about the brewing process, explore the inside of a working brewery and sample many of the delicious beers that are brewed there. “We

offer a fun, laid back touring experience with fellow beer lovers whilst offering our knowledge of the local beer scene,” added Mark. “Every tour is different and has something unique to offer.

beer drinker, Gin is my favoured tipple, followed by a glass of red wine, so this was a new experience for me and I think Mark saw it as a bit of a challenge to convert me into enjoying a glass of craft beer.

UrbanMarket editor Gill Laidler was invited on the Leeds tour recently and here’s what she had to say: “Before I share my experience, you have to know that I am not a

“Taking a taxi into Leeds and the pick up outside the Queens Hotel, I was pleased to see the Brewtown tour bus already there, at least 15 minutes ahead of schedule. I wasn’t sure what to

The number of breweries has risen by 64 per cent in the past five years, meaning that there are now 2,000 breweries, the most since the 1930s, according to The Independent and accountancy firm UHY Hacker Young.

The Independent newspaper writes: “Micro brewing has been encouraged by a tax break that was introduced in 2002, which allows brewers producing less than 5,000 hectolitres to pay 50 per cent less beer duty than larger companies.”

And with so many craft beer producers and independent breweries in Yorkshire alone, it means that it’s an increasingly crowded market.

Although several brewers assured us that the craft beer scene is more of a “community” rather than a competition.

Leeds is fondly known as the “craft beer capital,” with the city’s North Bar (probably) being the first craft beer pub in the UK. In 2015 North Bar went on to set

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up their own micro-brewery: North Brewing Co. And have since amassed a league of loyal fans. Director John, Christian and Seb, the head brewer clearly know their beers. Their sours have come a long way since they opened. Volta and Vespertine are subtle, sophisticated beers, a perfect to start a summer’s evening. Sour beer is another surging trend for those with a good palette enjoying the challenging tastes.

Another brewery bucking the trend on the outskirts of Leeds City Centre is Northern Monk Brew Co who have helped to transform Holbeck which is (apparently) set to become the new centre of Leeds. Not only do they brew a wide range of beers, but their home in Marshalls Mill plays hosts to creatives and local artists

Food & Drink URBAN MARKET

expect, but Mark quickly jumped out and welcomed me, ushering me into the front seat beside him as the rest of the guests were all men, so a gallant move.

“We were to visit three breweries during the course of the afternoon, the first of which was Quirky Brewery in Garforth. On the journey, Mark explained a little about the brewery and told us what to expect. Quirky is a very small business that started in a garden shed but had expanded into a small industrial unit.

“After sampling three of the beers in the small bar, we moved into the brewing room to be greeted by the owner and head brewer who shared the story of Quirky and how he makes the beer. My verdict?

Albeit pleasant and drinkable, I wasn’t converted yet into a beer drinker.

“Back to central Leeds and onto the next brewery, Northern Monk in Holbeck.

Set in a Grade 11 listed mill, Northern Monk was much bigger with a large bar upstairs, an event space on the top floor and a pretty beer garden that was very busy.

“After visiting the brewing rooms where Mark explained how they made their beer, all 20,000 pints a week, brewed on site and distributed all over the world, we headed off to the bar where Mark again brought us three drinks, the first two of which were very nice and I started to think I could enjoy beer. The final drink however converted me, a beer that was very dark, like a stout I am told, that was brewed using coffee and dark chocolate, I loved it, so much so I bought some to take home, I think this pleased Mark, I was converted!

Northern Monk was also a really cool bar that serves food and just a stone’s throw from Leeds train station.

“The final brewery, The Northern Brewing Company was just a short drive across the city at Sheepscar. This was a real surprise. Mark had told us that street food was available here if anyone was hungry but turning the corner I was amazed to see at least

200 hundred people sitting outside the brewery which is housed inside an industrial unit with a row of stalls all selling vegetarian and vegan street food and with music playing, making it a real carnival atmosphere. Who would think that something like that exists every Friday night, Saturday and Sunday during the Summer months.

The beer here was very fruity but refreshing on a warm sunny Saturday afternoon.

All in all, this was a brilliant afternoon out and I can thoroughly recommend it to

anyone, beer lover or not.

One of our party who is getting married in the coming weeks enquired about his stag, and was told not a problem, very popular with both stags and hens! The tours are friendly and Mark certainly knows his beers.”

If you would like to experience for yourself you can book online at brewtowntours.co.uk or email info@brewtowntours. co.uk. Mark is available on 01904 636666.

favourite of wedding magazine editor Michelle Cookson’s. She told us: “Lord’s Brewing Co is great, it’s owned by a local family and it’s located in an old mill, so it’s got a great atmosphere. The beer is good too!”

Another craft beer destination is Saltaire Brewery. They have a superb range of handcrafted beers, especially the Saltaire Blonde and Raspberry Blonde. They hold a monthly beer club, have an onsite shop and are also involved in local events.

Another hotspot is Brew York which is based within the city’s historic walls, where the experience and location is said to be as enjoyable as the beer itself. Food blogger Bethan Vincent said: “Great brewery and taproom with a lovely atmosphere.” who help design be cans and, they also have a refectory and events space.

And it’s not just Leeds pumping out the good stuff either. Over in Huddersfield Magic Rock Brewing, just 10 minutes outside of the town centre, produces 2.6 million pints per year. They also have

independent food vendors at their tap house each week and their artwork is epic. They have Monsters as their logo, and each monster is meant to be one of the brewers.

Lord’s Brewing Co is also based in the market town of Huddersfield, a firm

Let’s not forget the success story of Ossett Brewery near Wakefield which now boasts three micro-breweries: Riverhead, Fernandes and Rat Breweries.

And then down in South Yorkshire there’s the “real ale capital” of Sheffield with a long history of brewing.

Sheffield Culture Guide writes: “In late Victorian times, Sheffield was home to around 30 breweries (more than any other town in Britain except Burton on Trent), including the likes of Stones at Cannon Brewery, Gilmour’s at Lady’s Bridge and Tennant Brothers at Exchange Brewery.

The last of the big breweries closed in the 1990s, but a malty aroma has since gradually returned to the some of the city's streets.”

From Kelham Island Brewery which began in the beer garden of the famous Fat Cat pub to Abbeydale Brewery and True North Brew Co. But it’s father-and-son duo’s The Brew Foundation which has caught the eye of restauranteur and bar owner Andy Grice.

Andy, who is soon to launch Residency restaurant and a bar boasting Kelham Island’s largest beer garden in the newly developed Steel Yard at the bottom of Sheffield’s Ski Village, said: “Brew Foundation have an excellent range of craft ales for such a small outfit. Their branding is really funny as well, my favourite being Janet's Treat Porter.”

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“The brilliant thing about gin is that it has changed with the times and during the 20th century the spirit has carved its position at the top of the ‘Hard Liquor Hall of Fame”

dryer as tastes and trends changed.

The gin-based martini cocktail is a timeless classic, as much as gin is a timeless spirit, and both have had to drastically adapt to remain trendy over time.

It hasn’t always been glitz and glamour for gin and from its origins as a fullbodied Genever from Holland that British soldiers came to call ‘Dutch Courage’ during the 1600’s, it quickly caused a dark and chaotic period of national drunkenness back on our own shores during the 1700’s where it picked up the title Mother’s Ruin.

Contributing During the 1800’s gin started to take its modern day shape, production techniques were revolutionised by the whisky industry and taxes had been placed on the spirit to prevent bathtub production of some very dodgy spirits. With new production techniques and better quality alcohol, the need to sweeten gin wasn’t there any more so gins naturally became drier. As this new dry style was pioneered in London, it became known as London Dry. Funnily enough, many new gin drinkers are starting their gin drinking careers with heavily sweetened fruit gins and liqueurs. This attraction to the ‘sweet & fruity’ gin style is contributing to the overwhelming growth of our national drink and attracting new consumers into the category and has had a huge impact on the demand of our local rhubarb crops.

The dawn of the 21st Century has seen gin consumption in the UK hit a record 51 million bottles, that if we laid on their side would stretch from London to the South Pole!

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Nightingales Gin bottles By Andy Matheson www.andy-matheson.com

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A NIGHTINGALE SINGS IN WAKEFIELD David Owens is a 25 year veteran of the drinks industry. He started his career working in performance cocktail bars in the South West whilst at university and went on to work at the forefront of his industry across 25% of the world’s countries and six of the seven continents.

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David’s first career love was the energetic atmosphere of high volume performance cocktail bars but he has since consulted for some of the world’s leading hotels and resorts, lived in remote SE Asia where he established his first private venture, has worked on a remote indian ocean rum distillery.

Dave returned to home soil and can be found at Wakefield Beer Exchange during his weekends. On top of this he has brought St Abbs Reserve Rum and more recently Nightingale’s Gin to life. Dave distils and bottles every drop of Nightingale’s Gin himself and our Spirit of Wakefield and gin of the merrie city is starting to create a real stir after its launch in December 2017. We caught up with Dave about everything juniper to find out why the country has gone gin mad.

Why is Gin such a thing?

The brilliant thing about gin is that it has changed with the times and during the 20th century the spirit has carved its position at the top of the ‘Hard Liquor Hall of Fame’ as a necessary fashion accessory for discerning drinkers across the globe. It followed the footsteps of the Martini cocktail, a drink that started life as a sweet incarnation but gradually became

This dazzling demand for our national spirit has been driven in-part by the craft sector and an increase in smallbatch distillers focussing on provincial flavours and localised botanicals. This newly-aligned local focus provides a wealth of regional flavours & aromatics, a never-ending catalogue of botanical combinations and a level of consumer pride in locally produced gin. The gin world is a very interesting place to soak yourself in this day & age and we are lucky to be drinking some of the finest ever created.

It’s not just the craft of gin production or the sheer variety and quality of today’s gins that are driving us all into a gin frenzy, we also like to look good when we’re drinking it. Each gin now comes with its own fresh & colourful perfect serve and can be complemented by an array of fruit tonics. The possibilities are endless and each individual can tailor their G&T exactly to their own personal taste.

Fashion As a nation we have also adopted the Spanish Copa de Balon glass rather than our traditional tall Collins glass as our chosen gin vessel. They not only look swish, feel great in the hand and help the individual botanicals of the gin to shine through but also allow for a greater volume of ice to be used, keeping your G&T chilled during the warmer summer months. This trendy

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glass concept was originally used by Basque chefs who would pour themselves a G&T in a large burgundy wine glass so that it stayed ‘fresh’ in their hot kitchens.

It was a practical solution with an elegant edge that has swept over the UK and become common place at home and in gin bars across the nation.

The G&T truly has become a personal fashion statement as well as a very tasty way to wash away our working week, each glass reflects our personality & mood and the interactive nature of the G&T in its modern form is only adding to its popularity.

Where did Nightingale’s Gin begin, and where are you heading with it?

Nightingale’s Gin has been a labour of love and a passion project that I was very keen to get off the ground. I had long wanted to create a Wakefield centric gin that could stand proud on the national gin stage and also celebrate Wakefield’s colourful history. I had a keen understanding of flavour relationships and how certain ingredients behave in alcohol from over two decades of experience as an international mixologist and knew that if I could get in front of a still, I could make something quite special.

Showcased The opportunity to distil the first ever Nightingale’s recipe came from Sara Birkinshaw of Leeds Gin who kindly offered the use of her distillery to get it all started.

Finalising the recipe was loads of fun but it was also was an immense challenge!

My first ever test batch had way too much liquorice in it. It was delicious, and would be a perfect gin to celebrate the Pontefract Liquorice Festival but it simply wasn’t how I had imagined Nightingale’s to taste, it lacked balance.

I had wanted to use the liquorice root as a natural sweete ne r in the gin rather than as a dominant flavour so it was back to the drawing board.

Several tweaks later and some late nights at the distillery firing up the test still, the first few bottles came out of the production room and I knew that we were ready to roll it out. Feedback from our initial taste tests when I showcased the brand at Nostell Priory in December 2017 was fantastic and the gin would only get better

once I could run the first 30 bottles off the main copper pot still.

Symbol I was really chuffed with the first full batch, it had everything that I had imagined and more.

Using subtle hints of South American Cocoa really balanced well with the citrus lead of the gin and provided a super smooth finish to the liquor, even when it was running off the still at around 80% in strength.

The recipe was only one part of the merrie city gin journey, pulling together the historic links to the brand took some doing.

Representing The Nightingale’s Gin name refe re nced the final diary entries of Wakefield’s Victorian period conservationist Charles Waterton and cocoa nibs were used in the gin to reflect his South American explorations, eight botanicals were selected to represent the year 1888 when Wakefield was awarded city status, the fleur-de-lys features at the top of the label and has been a symbol of Wakefield since the 1500’s and the white rose reflects through the bottle and symbolises Wakefield’s position as the seat of Yorkshire’s West Riding from 1889.

Even the label colour was significant with the black & gold colour scheme representing the coal industry that flourished during the 19th century as well as the hearts of gold of the fine folk of Wakefield who have taken me into their city and made me feel at home.

gin is proving to be very popular. I am proud to say that we are all natural in our production and this makes a real difference to the taste and overall experience you get from Nightingale’s Gin. As soon as you open the bottle you can tell that every tiny batch of 30 bottles is made with a great deal of care.

If you get a chance you should try our dry with classic tonic, a raspberry and orange peel. The rhubarb gin is also spectacular served with tonic but you should really try it with ginger ale, it’s out of this world!

Stunning So what’s next? I have distilled a seasonal gin for Nostell Priory using botanicals from their historic gardens which is almost ready for general release, tastes sublime and will be available in the Nostell gift shop very soon.

I’ve also started work on a new dry gin inspired by foraged ingredients from Wakefield’s stunning canal walks that we will release at the upcoming Wakefield Gin Experience on 22nd September at The Hepworth Gallery.

Production Every aspect of the brand and West Riding Dry Gin is steeped in Wakefield influences so it was natural to push ahead with our Rhubarb & Mulberry fruit gin bottling as soon as the dry was launched. I had always wanted to use rhubarb given our position in the rhubarb triangle, but didn’t really like the idea of a simple straight rhubarb gin as they were becoming common place. Mulberry was an obvious partner for it given our famous and historic mulberry bush of nursery rhyme fame. I had used mulberry extensively in SE Asia so knew that the two flavours would work really well together.

Both gins are currently doing great and the rhubarb

There are also a couple of alternative gins in the pipeline that will add depth to the Nightingale’s portfolio, with a Dandelion & Burdock gin on the cards for release later this year This is really only scratching the surface and I’m only just getting started in a creative sense.

Expect big things to come in the near future, we’ve a lot of exciting stuff in the pipe line!

Nightingale’s Gin is available for retail at Wakefield Beer Exchange, Vintoto Westgate Station, Blacker Hall Farm, Bier Huis Ossett and Latitude Wine & Liquor Merchant in Leeds.

It is available to drink in

the city at Wakefield Beer Exchange, Elliott’s Bar, The Quarter, Supper Club, Jock’s Cavern, Now Serving, Black Horse, The Old Printworks and Harry’s Bar.

Feel free to drop us a line if you wish to stock our wonderful range, you can reach us at wakefieldgin@ nightingalesgin. comFollow us on social @nightingalesgin

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It’stime harvest

September is just around the corner and this is when many will see the fruits of their labour with plenty of crops ripe for picking.

However, there are still lots of garden tasks to complete, including late season sowing as well as pruning and clearing.

September can be one of the busiest months in the garden. Outdoor tomato plants will be finishing with their fruit soon, so make sure you pick every last fruit before adding the plant to the compost, if there is a large crop, these can always be preserved, more about that later.

a nice even surface.

Dehydrate in a low oven, then when it’s done, simply cut into strips and roll up in parchment paper to store.

If you have a little spare time, now is the time to start getting things in order and planning for over winter and into spring.

Now is the perfect time to sow various varieties of lettuce including rocket, cress and spinach, so you have plenty of crops over the coming months. September is also a great month to sow spring cabbage, spring onions and turnips.

Herbs can be preserved by freezing them in an ice cube tray with a little water.

These can then be popped out when ready to cook. However, we did try this with fresh tarragon which didn’t work very well. If anyone knows why, please do share with us your tips on saving tarragon.

As mentioned earlier, September is harvest time not just for vegetables but for all the delicious fruits too. Apples, raspberries, blackberries, plums and blackcurrants.

However, do make sure you pick them at the correct stage of ripening. Once the raspberries have fruited, they can be trimmed back and prepare them for next year. Keep all the fruit pots clear and clean to prevent diseases and pests. Fed up of preserving extra fruit as jam? Why not try fruit leathers? These are a great alternative to jams and jellies and they are very simple to make. Cook down your ripe fruit with a little lemon juice, honey and sugar. Allow the fruit to cool then spread the puree onto parchment paper using a spatula to give

However, jams and chutneys are still a popular choice and are great for creating different flavours and textures. You could also try juices, pickles and jellies as well as cider.

Wasps can be a problem for fruits at this time of year. You can use a non-chemical solution to protect fruits or use a waspproof screen to preserve those in glasshouses. Some gardeners also think that hanging fake wasp nests can help deter them too.

Now is the time to plant those onions.

Onions are a versatile vegetable featuring in so many recipes that they hardly need an introduction. They are easy to grow if a few basic conditions are met, such as planting at the right time. However, they are not particularly suitable for containers, so if you do not have a dedicated bed for them, sow salad or spring onions instead. Sets are small onion bulbs that bypass the seed sowing stage, making them easier to plant and

handle. These, if planted now, will start showing small shoots by Christmas.

They will then stop growing but speed up again in Spring, maturing around June when you can start using them fresh from the ground. Plan to plant from the end of September and into October, choosing a sunny well drained bed of good soil.

It’s also time to start saving seeds from your own crops. This is valuable in terms of both cash and conservation.

Peas for example are an excellent choice to start with as they more often than not fertilise themselves and stay true to type. There are some great websites such as realseeds.co.uk that will offer lots of advice on saving seeds and how to store.

Autumn is peak composting period so when the crops have finished they can be added to the compost heap. However, do please make sure these are disease free. You may find you have a lot to add to the bin but be careful as adding too much at the same time will be difficult to break down, so remember to cut things up as small as you can. Don’t forget to turn regularly over the winter, at least monthly to ensure a quality compost.

Planting Companion

Not everyone has the advantage of a large plot where they can grow fruit and vegetables as well as flowers.

So what do you do if you want to grow both, but only have a small plot or container garden in a yard?

Companion planting is the answer where flowers and vegetables grow happily alongside e ach other in the same beds or pots, creating an attractive display, with many

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flowers edible too, so you can enjoy them in salads during the summer months.

Following are just a few examples of flowers suitable for companion planting: Calendula (annual) These are low maintenance.

Plant them 20cm apart in full sun and water occasionally.

Remove dead flowerheads regularly, this will extend the flowering period. The orange

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Be quick about it!

Growing your own fruit and vegetables takes time. The ground needs to be prepared thoroughly before seeds can be sowed, they have to be thinned and watered. For some, this can be satisfying, watching the crops slowly appear but sometimes we want more of an instant result, something to spur us on, especially if we are gardening with children.

Many crops, especially those grown for their leaves can be picked when they are very small such as lettuce and carrots. Harvested early these will be sweet tasting with little waste.

The trick is to sow these seeds inbetween the longer, larger crops such as parsnips, this saves space and offers constant growing.

To encourage crops to grow quickly, particularly early in the season, grow them under cover or in more sheltered areas of the garden with old sacks covering the soil to help keep them warm. It also helps to choose the right produce to grow for the soil and the conditions. For example, carrots will thrive in light sandy soil, whereas kohl rabi will be better suited to a clay soil. Leafy vegetables such as lettuce and spinach wil grow strongly in areas with poor levels of sunlight.

Hedges, fences and walls can create sun traps which will be significantly warmer than the surrounding area and will protect from winds. Cloches can be used to create microclimates around individual crops,

and place them over seedlings, alternatively attractive cloches can be purchased from garden centres. Growing in containers allows you to move them around, place in sunny spots or move undercover away from late frosts.

Regardless of the time of year or the conditions, there is always something that can be grown in pots on a windowsill. Cress and leafy salads can be harvested within a month of sowing or for even speedier results try edible sprouting seeds such as aduki beans. Some vegetables are more quick to crop than others. Dwarf French beans will produce pods much quicker than their climbing counterparts. Although salad leaves can be picked within weeks, be adventurous and explore more interesting leaves such as komatsuna and red orache.

The description ‘early’ on packets of seeds means that they are quick to mature, not that the seeds need to be sown early.

keeping the soil around them warm. Try cutting the bottom off clear plastic bottles

petals can be used to colour and flavour sauces (much like Saffron) or can be sprinkled over salads.

Marigold (annual) Plant Marigolds 20 to 25cm apart in a sunny position amongst other vegetable plants as the strong colour of the flowers attract hoverflies, lacewings and ladybirds which are all natural predators of unwanted pests. Each plant will grow to around 25cm in

height. The flowers and leaves have a mild citrus flavour that can be used to garnish salads or desserts.

Nasturtium (annual) Nasturtiums secrete a mustard oil that insects love. Plant 20cm apart in a sunny spot next to brassicas and you will find that cabbage whites will lay their eggs on the nasturtiums rather than on your vegetables. If growing in pots, you can cut them back during the growing season if they are getting

a little unruly. The flowers and leaves are edible and have a radish like flavour, however by doing their job of attracting caterpillars, they may get munched before reaching your plate.

Tagete (annual) Plant in a sunny spot close to tomatoes, peppers and aubergines and the scent of the plants will help to deter whitefly. Remove dead flowerheads regularly to prolong the flowering period. The petals

have a distinctive zesty flavur and can be picked and used fresh to garnish salads.

Viola (annual) Plant violas 20cm apart in well drained rich soil in a sunny spot.

If growing in pots, add a handful of wormcast fertiliser and they will really thrive on the slow-release of nutrients. The pretty peppery flowers can be used to garnish salads or desserts.

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WHAT ARE RUBS AND CRUSTS?

Blending Rubs Like any other recipe use the best ingredients you can afford, each rub recipe is unique and there is a huge number of them out there, most rubs are based on a standard set of flavours.

David Greenwood-Haighfih is an award winning chocolatier with more than 40 years experience in the food industry, he also has the best job in the world, he makes chocolate and teaches others how to make it too through his company Coeur de Xocolat.

Here, David shares his secrets to making your BBQ meat taste extra special.

What Is a Rub? A rub is a spice and/or herb mixture that is added to foods before cooking. Generally, there are two main types of rub, a dry rub and a wet rub. Rubs are most often used in barbecue and grilling because they can stick to meats when grilled or smoked.

Most, rubs start with salt and sugar, after that just about anything can be added. Rubs have become the great secret ingredient.

Ask any barbecue competition chef what their secret is and they will say that it is all in the rub.

The truth is that rubs are just seasoning spice mixtures, Sea salt is usually the starting point for creating any rub the one true flavour enhancer. It helps the rub penetrate, salt excites our taste buds causing them to open up it also rounds out the other flavours. Sugar is also a common addition to rubs it caramelises when exposed to heat. Because barbecue is traditionally cooked at low temperatures 130C burning point of sugar it is safe to use sugar.

Rubs are nothing new and their origin dates back to the origins of cooking. Any time that a blend of spices and herbs is applied to meats before cooking, you are using a rub even salt and pepper.

The term rub can be misleading it is usually dusted on to meats and not always “rubbed” into the surface.

Dry Rubs A dry rub is a mix of herbs, spices, and seasonings that when applied the outside of meat, poultry, vegetables or fish creates a crust or glaze adding flavour and texture to the protein Dry rubs are most often used in barbecue and grilling because of

their ability to stick to meats when grilled or smoked.

Each rub recipe is unique and there is a wide number of them out there, they tend to be relatively simple, most rubs are based on a standard set of flavours.

In addition to the ingredients named, it is typical to find garlic and onion powders, cumin, oregano, and many of the most common herbs and spices in the typical home spice rack.

Add cocoa powder to rubs Cocoa is an under used seasoning it has a long history as a savoury inclusion I often use single origin cocoa powder from Colombia at 12% not to overpower but just lift the already fantastic aromatics in spice mix. Adding cocoa powder to a dry or wet rub can transform dishes into more adventurous and tasty creations.

“There is also chocolate curing,” This uses cocoa in a dry rub for seasoning chicken breasts or salmon filets. Use cocoa-based rubs on red meats like pork or lamb, because they can take the complex flavours of chocolate.

Rubs add flavour and colour, As well as helping to produce the “bark” surface on meats. rubs add colour, bark is a smoke-infused crust on the surface of slow-smoked meats that is so prized in barbecue. To add colour, rubs often rely on a heavy amount of paprika and/or chili powder, depending on how spicy the chef wants their dish to be. These red spices give meats colour and, if used properly, help to create an almost glaze or sauce-like consistency on the surface but you can balance them with other ingredients that don’t have as much punch.

These two ingredients make the base of the rub. From here you build on the flavour and the colour that will make the rub add something extra to the meat you use it on. As well as the ingredients I have mentioned, it’s typical to find garlic and onion powders, cumin, oregano, cocoa and many of the most common herbs and spices most home spice racks.

How much Rub to use.

As a rule, the amount of rub needed for any piece of meat is whatever sticks to it. For this reason, it is a great idea to a good amount and keep them on hand.

Apply rubs with a shaker evenly over the entire surface and whatever sticks is the right amount needed.

Applying Rubs Don’t forget a rub needs time to work its magic on the meat. How long a rub should rest on the food before cooking it depends on the density of what you are applying it to and how strong the flavours of the rub are? From as little as 20 minutes up to several hours.

When applying a rub to chicken with skin on, put it under the skin too.

Lightly scoring meat, poultry, and fish will help the rub flavours penetrate further.

Wet Rubs/ Marinades Wet rubs are also called pastes, they stick to food better than dry rubs. Wet rubs are made by adding a liquid element to a rub which can be practically anything that will add flavour. Common ingredients added to make a wet rub include, mustard, crushed garlic, oil, lemon or lime juice, spirits whiskey gin port sherry soy or Worcestershire sauce, wine, horseradish, and yogurt.

Which rub is the best?

The best rub in the world is the rub you like best, and more often than not that’s the one you make yourself.

How to Store Rubs Dry rubs will keep in tightly closed containers up to 6 months out of direct sunlight.

If you’re planning on making a large batch of dry rub, check the dates use the most recently purchased dried herbs and spices. Most lose their flavour after the bottle has been open for 9 months to a year. Wet rubs will keep for a few weeks in the fridge.

“With the BBQ season well under way and the recent trend for low and slow cooking I thought we needed a chocolate take on the movement.”

Xocolat Barbecue Sauce

start with salt and sweet, specifically sugar, sea salt. If you choose plain salt and plain sugar you will get a very basic base with which to start. Of course, most people who have been making rubs for a while use something different.

Sugar can be white, brown, or any other kind of sugar you like salt can be smoked, Himalayan sea salt.

The BBQ season is here!

The open flame is the oldest cooking method in the world.

Every culture does it.

The only real difference is in the ingredients and how the fire is used.

Whenever my friends and I get together for a barbecue, we often go Haitian or Mexican but I always include chocolate. Maybe it is the smell of the baby back ribs marinated in dandelion and burdock charring on the grill or the amazing flavours that a chocolate rub adds to salmon steaks. For me barbecues

Yes we can put chocolate on our meat fish and potatoes, not to mention our vegetables Chocolate has been savoury longer than it has sweet the Mayans knew how to make the most of this food of the gods .

Preparation Time 10 minutes Cooking Time: 1 hour 5 mins Makes: 4 100ml jars Ingredients: • 15g Soft butter • 4 cloves garlic, minced • ½ onion, Fine dice • 2 tomatoes, deseeded & diced 50 g dark brown sugar • 120 ml apple cider vinegar 60 g Dark chocolate • 6g fresh coriander, Chopped • ¾ teaspoon salt • 100g Tomato ketchup • 415 ml vegetable stock • ½ teaspoon chili powder • ¼ teaspoon ground cumin, • ¼ teaspoon ground cinnamon, • ¼ teaspoon ground cloves, • ½ teaspoon pepper, fresh ground

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Method: •

Melt the butter in small pan over medium heat.

•

Add the garlic and onion, sauté 5 minutes or until golden brown. Add in the tomatoes, and stir, and sauté an additional 5 minutes.

•

Add sugar and chili powder, mix well, and cook for further 5 minutes.

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Add vinegar, reduce for 5 minutes, mixture should have a paste consistency. Add ketchup, stock, cumin, cinnamon, cloves, salt and pepper stir well.

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Bring to a boil and reduce to a slow simmer after 30 minutes, add in chocolate and Coriander simmer for further 5 minutes.

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Remove the pan from heat and let stand for 10 minutes before blitzing the sauce and transfer into a clean container. Serve over grilled lamb, pork for best results, refrigerate for 12 hours before using.

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Moroccan rubbed spatchcocked chicken & rice salad Create Cafe WAKEFIELD

David Greenwood-Haigh

Happy summer time (finally) from all of us here at Create Café! The summer that we all thought may never come has finally arrived so we reckon it’s time to dust off the barbeque, wash the tongs and get cracking with some al fresco dining.

INGREDIENTS: • • • • • • • • • • • • • • •

Full chicken, ideally medium or small 3 Tablespoons of cumin 3 Tablespoons of coriander 1 Tablespoon of ginger 1 Tablespoon of cinnamon 1 Tablespoon of paprika 1 Tablespoon of chilli powder 200g cooked basmati rice 1 Pomegranate 1 Ripe avocado Handful of dried apricots Handful of raisins Bunch of mint 1 lemon Olive oil

METHOD •

Obviously the most important thing when cooking chicken is to ensure is completely cooked through. The best way to do this on a barbeque is to spatchcock it. This basically means you flatten the chicken as much as possible by removing the back bone and giving the rest of the bird a good squash.

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Start by turning the chicken over so it is breast side down on a sturdy chopping board with the legs facing you.

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With kitchen scissors cut up either side of the back bone and remove it.

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Pull the sides of the bird apart a bit and turn over so the breasts are facing upwards, then with the heel of your hand flatten the breastbone as much as you can so that the bird is almost all the same thickness.

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Run two long skewers through the bird diagonally, trying to skewer through the breast and thigh meat. This will help to keep it all together when cooking.

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Mix the spices together with a couple of tablespoons of oil and rub into the meat all over. The more you rub it in the better it will taste!

•

To cook, place on a medium hot barbeque, and keep turning every 5 minutes or so. It will probably take a good 30-40 minutes at least. We would always recommend using a meat thermometer to ensure that the chicken is cooked all the way through. Insert the thermometer into the thickest parts of the chicken (breast and thigh) and ensure it is above 72°c.

•

While the chicken is cooking you have time to prepare the salad.

Just cut the pomegranate in half and remove the seeds, peel and dice the avocado, slice the apricots, and add all of these to the rice along with the raisins. Chop the mint and add this as well, then add the juice from the lemon, a couple of tablespoons of oil and mix thoroughly.

•

To serve we would recommend spreading the rice salad out onto a chopping board and arranging the chicken on top to allow any juice to flow out onto the rice adding even more flavour. Then just place in the centre of the table and allow your guests to help themselves!

Image by Duncan Lomax Ravage Productions

are a time when we can reconnect, catch up, and have a good time Here are some tips to keep your barbecue trouble free: Be prepared: Marinades and rubs are a good way of keeping meat tender and moist, particularly on charcoal barbecues.

Don’t cook cold meat: Make sure you always bring your meat back to room temperature before cooking. The biggest struggle with cooking on the BBQ is to get the heat from the outside of your steak into the middle without burning the surface to a cinder. The warmer things are in the middle before it goes onto the fire, the easier it is to cook. (don’t put raw meat back in the fridge cook any leftover meat to use on salads later) Preheat the grill properly: If you’re going to get a good crust on your food and that lovely barbecue flavour, you need your barbecue grill to be hot before you start cooking then it will give you that professional branded look and seal the meats flavours.

Use the kitchen: Start your marinated chicken portions or sausages in the oven and always use a thermometer to check that they are ready.

Thin is in: The thinner your meat, the less distance the heat has to travel to cook the middle, so the easier it is to cook without burning the outside you can always have another piece.

Don’t keep poking & prodding: It takes time for your caramelised barbecue crust to develop and this won’t happen if you keep turning your steaks or burgers.

Only turn once or twice And don’t squash everything down as this forces the juices to run out and leaves you with sad flavourless dry meat. Sausages are also best left alone – piercing the skins dries them out.

Invest in two types of barbecue tongs:

One set with grips for turning and handling food - and another with insulated handles for handling and turning coals. This way, your food won’t get dusty and the food grease won’t make the coals flare up.

Use a jar to make a mess-free barbecue rub: Avoid sticky fingers when rubbing down meat by putting it, along with your dry spices, in a jar then shake, shake, shake it until coated.

Keep your meat warm with a DIY beef-case: Just tape two foil containers together and pop your burgers inside. The foil will keep them insulated and toasty warm until you’re ready for round two.

When life smokes you some lemons…

Make smoked lemonade. Slice a few lemons and lightly roast them on the grill. You can use these lemons in a traditional lemonade recipe to give it a smokey, grown-up flavour. Or to juice and serve with a Smokey-flavoured liquor.

Use rosemary springs to make kebabs: Thread pieces of meat and veg on rosemary sticks instead of wooden cocktail skewers - the bubbling meat juices will help infuse the meat with the rosemary’s flavour.

Include fruit: Make some fruit kebabs on cinnamon sticks If you want your barbecue to look pretty The perfect formula to get those photogenic criss-cross marks on your meat slabs. Think of your grill as a clock. Angle the meat so that it is pointing towards 10 o’clock. Cook halfway through. Then turn it, don’t flip it yet, so that it’s pointing to 2 o’clock. Flip and cook the other side.

Spray your meat with a squirt bottle full of apple juice as it cooks It will keep your meat moist, tender and give it an extra flavour kick. Works particularly well with pork.

Worried about fish sticking to the grill?

Lay it on a bed of lemon or lime slices first.

This will give the fish a citrus tang too.

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OUR

rekindled love for Yorkshire Afternoon Tea

Story & Images by Sophie Mei Lan

Afternoon tea was introduced in England by the seventh Duchess of Bedford in 1840 as she would become hungry around 4pm in the afternoon and evening meals were usually served fashionably late at 8pm, this leaving a long time between lunch and dinner.

The Duchess asked that a tray of tea, bread and butter and cake be brought to her room. This became a habit of hers and she began inviting friends to join her. This quickly became a fashionable social event and during the 1880’s, upper class and society women would change into long gowns, gloves and hats for their afternoon tea, usually served in the drawing room.

FAfternoon tea, course, which were refreshing following our the most quintessential of chocolate shots, then came English customs mini bites of hummus is surprisingly a topped with chocolate balsamic. I must point out fairly new here that all the produce is tradition. hand made in store and all FWhilst the sourced locally. custom of drinking tea Next were the homemade dates back to the scones, encrusted with third millennium chocolate nibs, served with BC in China, it jam and clotted cream, was popularised very filling but totally in England moreish. Then it became during the 1660’s really chocolatey,

by King Charles strawberries dipped in II and his wife chocolate and Indian Catherine de spiced chocolate fruit cake.

Braganza, but it All this was finished off wasn’t until the with a sparkling 19th century that Elderflower drink. the concept of afternoon tea Sophie’s second afternoon first appeared. tea experience was at Mr &

Today, traditional afternoon tea consists of a selection of dainty sandwiches, including of course the thinly sliced cucumber variety, scones served with clotted cream and jam, cakes and pastries are also included and served on a vintage cake stand. Tea is served from china teapots in delicate bone china cups.

It is as popular today as it’s ever been, so we asked Sophie Mei Lan to visit some of the best that Yorkshire has to offer.

“I found myself experiencing some of the most wonderful afternoon teas I’ve ever had, right here on my doorstep,” she said

Mrs C’s in Wakefield City Centre. quite heavy and sickly but actually discovered that it was more delightful than expected. There was a choice of tea or coffee with a luxurious shot of hot chocolate too.

Cucumber sandwiches arrived, crusts removed of

As soon as I walked through the door, my eyes were drawn to an array of beautiful cakes and pretty china, placed amongst shabby chic décor. Shown to the table by owner Dawn Dainton who took over a little over a year ago,

Sophie’s first treat was at a chocolate one set inside Sheffield’s Cocoa Wonderland.

Cocoa Wonderland

Set just off the Eccleshall Road is a vintage delight complete with chocolate shop, den and dining space. We were greeted by Kate Shepherd the owner who headed off into her ‘Little Paris Kitchen’ to freshly prepare our tea. I was expecting something

Mr &Mrs C’s

Delicious creamy white chocolate indulgence Continuing with our chocolate theme, we asked David Greenwood-Haigh to provide us with a delicious dessert recipe. We’re all familiar with the classic crème brulee, but David has added a twist using white chocolate. Make sure you use local farm fresh free-range eggs and locally whipped double cream. Enjoy!

PREP: 15 MINS COOK: 20 MINS plus cooling SERVES: 6 Ingredients • 568ml double cream • 100g white chocolate, broken into pieces • 1 vanilla pod, split • 6 medium free range eggs yolks • 2 tbsp. caster sugar, plus extra for topping • Pinch sea salt

The exact origin of crème brûlée is unclear England France and Spain all claim to be the country where crème brûlée had its origin.

Trinity College, Cambridge served ‘burnt cream’. The college crest was burnt into sugar on top of a custard using a hot iron, it was first served at Trinity in 1630.

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Method • Pre-Heat oven to 160C/fan 140C/gas 3.

• Heat, the cream, salt and vanilla seeds and pod in a pan to the scorch point.

• Strain the hot cream over the bowl of chocolate and leave for two minutes, then stir until all the chocolate is melted.

• Beat, egg yolks and 2 tbsp. sugar until pale.

Gradually whisk in chocolate mixture.

• Sieve the mixture into six ramekins place ramekins in deep roasting tray; and pour boiling water halfway up the sides of the ramekins.

• Bake, for 15-20 minutes. When cool enough to handle. Remove custards from water; refrigerate for 2 hours.

• To serve, Top each ramekin with 1 tablespoon sugar. Use chefs blow torch. Move flame back and forth until caramelised. Or caramelised them under the grill. Leave caramel to harden, then serve. (The sugar crust can be covered with a liqueur and set on fire)

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she told me business was booming, with afternoon tea proving particularly popular.

Everyone is catered for, there is a vegan option and even a children’s afternoon tea where they are given their own teapot filled with squash to serve in china teacups. Dawn took our order where there was a choice of tea and coffee, choice of cake: chocolate fudge or red velvet and either cherry or sultana scones.

The food arrived, beautifully presented on a three-tier vintage tea stand and as a vegan, instantly my eyes were drawn to the vegan unicorn cupcakes made by LA Cupcakes in Wakefield, they looked way too pretty to eat.

We started with sandwiches, goats cheese and chutney, hummus and falafel, cucumber, tuna and a salad garnish with crisps. A selection of meat filled sandwiches are also available. These were followed by huge slices of tantalising cakes, beautifully moist but too large to finish (fortunately they do doggy bags!) We did leave a little room for the delicious scones, jam and clotted cream.

A perfect afternoon, and I can highly recommend.

Next, it was off to the outskirts of Wakefield and the beautiful Waterton Park Hotel, set in stunning parklands and bordered by a lake and golf course. The hotel, formerly a house, was built by Charles Waterton’s father Thomas in 1767, known then as Walton Hall. Charles Waterton was a naturalist and conservationist and opened what is now recognised as the world’s first

nature reserve in the grounds of his estate where over 30 years, he recorded 123 species of birds. The hotel’s Bridgewalk Restaurant accessed by a pretty bridge, overlooks the 26-acre lake.

This had to be the prettiest location of all my visits.

Visiting this venue with my family, we were seated on regal looking chairs next to the picture window with beautiful lake views. Immediately the children were served diner style chocolate and vanilla milkshakes, much to my envy.

My husband and I were offered the tea and coffee menus with a plethora of choices. He chose a green tea with peppermint and I opted for a Rainforest Guatemalan Filter Coffee which was lovely and strong.

The afternoon teas are made in-house by chef Lee Simpson.

It was difficult to know where

to start with so many tantalising cakes and scones. I opted for a scone topped with a strawberry and layered with jam (I don’t eat too much cream or butter). They were perfectly sized and delightful.

Then for something less traditional, but a favourite, a slice of Bakewell tart.

Meanwhile the children munched on egg and cress and ham and salmon sandwiches with crème fraiche. My husband enjoyed a goat’s cheese quiche. I have to admit I didn’t want to fill up too much on savoury as I had my eye on homemade rocky road and white chocolate and cranberry flapjack.

The food was delicious and as usual with afternoon tea, way too much, but our waiter was on hand providing us with a cake box, so we could take the rest home, together with some Victoria sponge bites with

cream and custard fruit tarts.

Waterton Park Hotel

Traditional and delightful, everything you could want from an afternoon tea.

So, there you have it. A fine selection of afternoon teas with something for everyone.

Do you have a favourite afternoon tea? Please do let us know where you have tasted the finest afternoon tea and preferably send us an image too. Send your story to: editor@topicuk.co.uk

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LET’S GET MOVING “The importance of exercise goes far beyond losing weight, preventing weight gain and long-term weight management...

Adam Batchelor NRG4LIFE

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n fact, regular physical activity helps your body function better and improves sleep. As well as protecting you from developing certain types of cancer, it helps to reduce the risk of heart disease, diabetes, metabolic syndrome and high blood pressure.

As you are getting older it reduces the risk of falling and improves cognitive function as well as helping to prevent osteoporosis. Perhaps most importantly, it can help to relieve symptoms of depression, anxiety and elevates mood. So, see my top tips below for how you can introduce some movement and exercise into your everyday life, no matter what your restrictions are!

Top 10 ways to get you moving more!

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Technology may be your friend. ​Wearable devices such as the Fit Bit, Apple iwatch and Nike Fuel Band, to name a few, can tell you how much you have moved in a day and estimate how many calories you have burned.

Set yourself a realistic target number of daily steps (any number of steps beyond what you’re currently doing will yield benefits) and stick to it.

Park far away and take the stairs. Park a little farther away at work or when visiting the local shops. Walking that little bit further will help you to tot up some extra steps (and may help prevent annoying car park dints as you’ll be parked in the ‘less popular’ spots!) Another idea is to take the stairs instead of the escalator or elevator if you are only going up a couple of flights.

Walk to/from the restaurant.

Eat local and save on a taxi fare or designated driver, walking home after a meal will not only help you to move more but will aid in the digestion of the meal you’ve just eaten.

Adam Batchelor started in the fitness industry after graduating from University in 2000; he worked as a Fitness Instructor, progressing onto Personal Trainer, Fitness Manager and Regional Fitness Manager for Fitness First Health Clubs.

He now focuses his efforts on building NRG4LIFE into a recognisable brand providing an unrivalled fitness experience to all.

Adam has worked with hundreds of clients over the last 17 years with great success. He has worked with GP and Physio referrals, professional athletes, postnatal mums, existing and new gym members, delivered school workshops and corporate wellness days and written articles for local newspapers and magazines.

Even exercising for an hour a day can’t do much to compensate for the 10 or so you spend sat slumped behind a desk or behind the wheel of a car. Fortunately there’s an easy solution - standing burns 1.4 x more calories a minute than sitting and puts you at less risk of a host of cardiovascular diseases.

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Do what you love or have forgotten you loved doing.

With the time constraints of busy family and work demands, it’s easy to let our hobbies fall by the wayside. Football, Tennis, Kickboxing, Yoga, Weight Training, walking, gardening, whatever! Do what YOU like.

Don’t be limited by ‘standard exercise’. Just move more!

• Stand up more.

Sitting down constricts circulation, slows your metabolism, and tightens muscles and connective tissues.

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Most people underestimate what good exercise cleaning can be, especially if you have a large home. Cleaning involves plenty of walking, turning and twisting, lifting, and stretching – all of which are very beneficial for your body. Washing dishes by hand and using a vacuum cleaner and mop can also be an easy way to burn a few extra calories.

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Drink plenty of water This sounds an odd one but by drinking water regularly throughout the day, you are going to have to go for regular toilet breaks. You now have a guilt-free reason to take a walk to the toilet and back! To get extra steps in, use a toilet in another part of your building, which may give you an opportunity to use the stairs as well. It’s easy to forget to take a 5-minute walk break every hour, but it’s impossible to

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Go to the park Taking the kids or grandkids to the park can easily turn into a full workout for you! Chasing them round, pushing the pushchair, playing games, pushing them on the swings or carrying the bikes when they get tired are all great activities.

If you don’t have kids - watch some and be inspired. A couple of laps round the park, feeding the ducks and you’ll soon burn some calories.

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Maximize Your TV Watching Time Most people spend a lot of time watching TV. That means that they are sat down more, and as I’ve mentioned before too much sitting is bad. However, there are many ways to be active while you watch TV. Hold a plank or do some bodyweight exercises like air squats or jump jacks during the adverts; consider a stationary bike or X trainer – pedal away whilst you watch your favourite program.

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Stop going through life with the minimum of physical effort

Modern society has done a great job of teaching us that saving effort is better, but this is not the case when it comes to moving more and exercise.

Don’t think of exercise as something that requires a change of clothes and a warm up. Think outside the box, move a bit more, and soon it’ll become part of your routine and lifestyle.

Website: https://www.nrg4lifefitness.co.uk/ Facebook: https://www.facebook.com/ nrg4lifehealthandfitness/ Instagram: forget to go the toilet! https://www.instagram.com/ adamnrg4life/ Clean your home regularly Mobile: 07779 337 807

The sweet success of grassroots team sport

Football I still wouldn’t call myself a footballer though, more of a football fan who prefers to play than watch the sport. But that’s the great thing about so many grassroots teams… you can just turn up and join in.

Cricket The idea of voluntarily spending your weekends watching people play with a bat and ball and helping to make half time teas, has never appealed to me.

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I’ve always loved a kick around in the park, but as a child I’d never been part of an actual football team. That changed when I had my own kids and needed to meet some people my age, keep fit and have a bit of a social life, so I joined a ladies team in West Yorkshire.

Cricket is for “boring posh people,” or so I used to think.

That’s until I moved to Wakefield to live with my sport-loving partner and his family.

I reluctantly went along to Sandal Cricket Club to watch my partner and his dad play cricket. But instead of finding myself on set of The Waltons as I feared, I was welcomed with open arms, a drink and introduced to new friends.

Later, I even found myself training with the ladies team, more to socialise and get fit, than to fulfil a new found love of cricket.

“That’s the beauty of team sport,” said the Cricket Club’s captain Michael Trevethan aka ‘Trev’. He said: “You can’t beat a Saturday playing sport with your mates, as well as,

the essential post-match drinks.”

A man who lives to his word, Trev doesn’t just play cricket, he also referees grassroot football matches across the North and he’s a member of Wakefield Squash Club.

“Whether I’m reffing or playing, you can’t beat the camaraderie or feel-good factor that sport gives you.

It’s addictive but a good addiction to have.”

Netball Another popular team sport is netball. And as Charlotte Branscombe, wing defence at Phoenix netball club, points out: “Playing netball is more about the social side than the sport itself.”

Charlotte used to play netball as a child and now she is a

working adult, playing sport is more about socialising than being competitive. She said: “Overall it’s great for meeting new people from a range of backgrounds because once you finish school, college and university, you don’t always have time for a social life anymore. Playing as a team gives you more motivation and it’s a lot more fun than exercising on your own. Team sport is great for fitness, health and wellbeing.”

Rugby Whether it be League or Union, sport for most tends to be about camaraderie.

Phillipa Lockhart who plays for Wakefield Trinity Ladies, said: “Training involves fitness, drills, learning new plays and team building.

“I’ve always loved playing sports, I enjoy the feeling of being part of a team and playing a sport we can win at.”

So what are you waiting for?

For both physical and mental health, playing for a local sport team will improve your wellbeing whilst getting you fit. A real win win all round.

Perhaps you want to get active but hate the idea of team

sport? Walking is simple, free and one of the easiest ways to get more active, lose weight and become healthier. It’s often underrated as a form of exercise, but walking is ideal for people of all ages and fitness levels who want to be more active. Regular walking has been shown to reduce the risk of chronic illnesses, such as heart disease, type 2 diabetes, asthma, stroke and some cancers. In 2014/15, 47% of adults from Wakefield district walked (at least 10 minutes) five times a week.

Seventeen percent of adults walk between one and hours per day.

30 minutes (150 minutes) of moderate-intensity activity each week.

The first Parkrun events in Wakefield district began in Pontefract, but groups now also run events at Nostell Priory and Thornes Park, Wakefield.

At the beginning of April 2017, at total of 15,000 runners had participated in events across the district, and the number of runs (runners completing an event) rose by 50% in 2016/17

After the success of Tour de France when it paid a visit to Yorkshire and subsequently Tour De Yorkshire, cycling has become increasingly popular and can be a lone sport or as part of a team.

Cycling can also reduce the risk of chronic illnesses such as heart disease, type 2 diabetes and stroke. It can also boost your mood and keep your weight under control. In 2014/15, 9.2% of adults cycled at least once a week. For health benefits, adults and older adults should do at least 2 hours and

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Leftovers have endless possibilities and with imagination a meal can always be rustled up. Easy classic left over recipes are generally pies, stews, hash and curries. And let’s face it, stew and curry usually taste better the next day so you’re pie or curry is sure to be delicious.

By having pastry on standby in the freezer, either bought or homemade, a pie is a quick and easy meal using leftovers. Use leftover meat, vegetables or both, roll the pastry and place over the top baking in the oven until piping hot. You can of course line the base of the tin too if preferred.

Another simple recipe to try is hash or bubble and squeak. Mix together bits and pieces of leftover traditional roast dinner, meat, potatoes and vegetables and fry in a large pan until all the ingredients have blended and you have crispy bits around the bottom and sides. Push together with a spatula forming a pancake, flip once one side is brown, when crispy on both sides, its ready to serve, delicious with a dash of brown sauce! A vegetarian option would be to leave out the meat, using just a selection of vegetables.

Curry is a firm favourite among many of us. For a quick meal you could reach for a ready made jar of curry powder or paste but it is nice to make your own where possible.

It fairly simple to make a basic curry paste that keeps well in a jar in the fridge for a couple of weeks. It also freezes well. just about food quality its about food safety too. You could invest in plastic storage containers, which are practical both in the fridge and freezer and can quite often go straight into the microwave to defrost or reheat, but a good stash of food storage bags is also a good idea for smaller portions.

How to cut down on our scandalous waste of good food!

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n this country, we waste a shocking amount of food, throwing away seven million tonnes of food every year. This is scandalous, especially when you think of all those people in the world who are starving.

Saving leftovers is hardly a new idea. Many of the older generations will remember when food was scarce, even rationed, back then it was normal to create bubble and squeak from your Sunday roast leftovers or rustle up some tasty soup for Sunday supper. In today’s throwaway society, most left overs end up in the bin, which is such a shame as lots of tasty meals can be made from these.

“It’s not just about wasting food, its about wasting money too, you could shave pounds off your weekly shopping bill by being inventive with your leftovers.”

You could also think about forethoughts as well as afterthoughts. For example, quite often supermarkets will be doing deals where you can buy one get one free etc. This can be a waste of money because you couldn’t possibly eat all the food before it goes off, but with some careful planning, you could blanche and freeze lots of things in advance, small vegetables to throw into soups or some fruit to add to cereals or smoothies and sauces.

Prepping a big stash of fruit or vegetables and storing in individual portion bags can not only save you time, but money later on.

Storage is important too. It’s not

When storing meat, always keep it in the fridge, preferably on the bottom shelf so blood and juices cannot drip onto any other produce. It is a good idea to use one of the plastic salad storage boxes at the bottom of the fridge to store uncooked meats as this can be removed and washed regularly. Take particular care with chicken and pork.

One of the best ingredients for leftover food and a good base is stock. A rich and flavoursome stock can turn the simplist of leftovers into something rather delicious. For a good chicken stock, always save the bones and carcass, place the broken pieces in a large pan with water and a few bay leaves , a couple of chopped carrots, two celery stalks an onion and possibly some leek tops and leave to simmer for at least three hours.

When cooked, strain, cool and refridgerate or freeze in bags or even in individual ice cube trays if you just need a few small portions. For beef and other meat stocks, treat in a similar way.

A few tips: ‘Use-by’ date:

‘Best-before’ date:

This appears on perishable fresh foods like meat, fish and diary produce, vegetables and some deli items. It appears on most things you would put into your fridge. However, these dates can be a little flexible depending on the temperature of your fridge. This is a caution note but many should use common sense and your nose and cautious taste will tell you if it’s OK.

This generally relates to food quality. It normally applies to tinned foods and dry goods such as rice, biscuits, cereal etc. This is the manufacturers way of telling you that quality could diminish but the food should be safe to eat, again check with your nose and taste.

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Mix together four finely Chopped shallots, 8 halves garlic cloves, two roughly chopped thumbs of ginger, six green chillies, two teaspoons of ground cumin and corriander and mix well with enough water to make a paste.

To make a basic curry, in a large frying pan, saute a couple of chopped onions until soft. Stir in a couple of tablespoons of curry paste and add a few handfuls of fresh or leftover root vegetables and add in some cauliflower or broccoli if liked. Add 200ml of coconut milk and a tin of chopped tomatoes. Any leftover scraps of meat can also be added and add peas and spinach.

Simmer until everything is cooked through and hot. Served with boiled or Basmati rice and naan bread.

For a simple lunch, why not make soup. A good soup does rely on a good quality stock, time to use the stock you made and froze earlier. It should be simmered for at least three hours and used with plenty of vegetables. Place the stock in a pan and add the vegetables you have left over such as carrots and leeks. Add in shredded chicken and cook until heated through, season with salt and pepper and serve immediately with crusty bread.

Each edition, we will bring you some simple ideas of how to use your leftovers with tasty recipes.

Please do share with us if you have any tried and tested recipes of your own.

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We’re all encouraged to eat more fruit and vegetables, so much so that the recommended five-a-day seems to have been raised to ten-a-day, according to some reports. It can be difficult eating as much as that, so we all need to find tasty and creative ways of reaching our daily quota.

supermarket, but we felt a small price to pay to purchase healthier produce and of course support our local economy.

We also ordered a small veg box from Organic Pantry who are based near Tadcaster in North Yorkshire. Organic Pantry also sell meat, so we added some of this too. Beetroots, Carrots, Potatoes, Onions, Spring Cabbage all arrived in perfect condition and after roasting the beetroot and carrots with a little garlic and rosemary, can confirm they were delicious.

We were able to select what we wanted too. We ordered diced topside and cooked this in a casserole with some of the carrots and onions, absolutely full of flavour and so lean. This will definitely be ordered again.

We also ventured into their online farm shop and ordered organic pear juice which arrived in a glass bottle (no pesky plastic again!) delicious, it didn’t last the day, way too moreish. Also, in our shopping basket was yeast, butter and organic bread flour.

Image by Sophie Mei Lan

Are veg boxes the answer? Not a new idea, they have been around since the 1980s but can be a convenient way to make sure you get a good variety of fruit and vegetables in your diet, as they are delivered directly to your door and come in a range of sizes to suit all households from singles to large families, but how good are they?

With so many different ones on the market, it can be tricky deciding which is best for you, if indeed they are right for you at all. Price is undoubtedly important as is the variety of vegetables and the ability to customise your box, a must for fussy eaters. Most of the boxes fill with seasonal produce, this ensures you receive premium produce at their best, but what if you don’t like it? The answer is to choose a farm that will allow you to choose the contents of the box from the seasonal vegetables available. On the other hand, if you cannot swap contents, it does encourage you to try new fruit and vegetables that you wouldn’t normally buy, you might be pleasantly surprised!

Then there’s the question of organic or non-organic, is organic better? It will more often than not be more expensive, don’t assume it will be organic because it’s come directly from the farm, many of them are not. If you’re on the hunt for organic, you need to look for the Soil Association Organic Symbol, which means that fewer pesticides have been used and

there are no artificial additives or preservatives.

By choosing the organic option, we found that the produce didn’t last as long as the supermarket produce, this is because there are no preservatives. This means that you need to plan meals and perhaps freeze some of the produce that you know you won’t be able to use quickly to avoid wastage. The other downside is that you have to eat the vegetables that perish quickly the first, not necessarily in the order you fancy.

The debate about whether organic vegetables are actually better for you changes every season. In recent years, cash strapped shoppers are spending less on organic fruit and veg than in previous years, possibly because we assume it is far costlier. If it’s less than we actually think, would we be prepared to pay it if it’s better for our health, using fewer pesticides and fertilisers in the food production?

prefer to drink their veg! Recipe cards are also included which does help especially with the fruit or veg you are unfamiliar with. These companies supply nationally so we investigated a couple of suppliers closer to home.

competition, particularly from the supermarkets where we cannot compete, but smaller greengrocers can compete with them on quality as well as being plastic free where possible. This is a huge issue that I think many of us want to try and address.”

First was Earnshaw’s of Horbury.

Owner Simon Fishwick said: “We can’t rely on people coming to us at the shop anymore, so we need to be going to them. This is why we made the decision to start delivering fruit and veg boxes.”

As almost forty percent of us now shop online, Earnshaw’s are planning to launch a new website which will enable him to sell his produce much further afield.

They started delivering the boxes just in Horbury but have now expanded their customer base across the Wakefield district. “We have a diverse range of customers and people are beginning to see the benefit of locally sourced organic produce, but the issue is cost and convenience.

Whilst we have addressed the convenience issue by delivering, we understand that price is still an issue for many as there is so much

Everything arrived promptly on the day stated and the recyclable box also contained the farm’s newsletter and two recipes.

The verdict! We thought although it was a little more expensive, the fresh produce that had no chemicals on them and were seasonal were worth the extra. Add to this the support of our local community, growers and farmers and lack of plastic which has to be a good thing, we intend to continue supporting these local fruit and veg deliveries.

We ordered a ‘surprise and colourful selection’ box for £25. The produce arrived in a colourful van and it was instantly noticeable how fresh the produce was and no plastic to be seen. The box contained about a week’s supply, the cost was slightly higher than that of the

A few examples of suppliers of organic produce are Able & Cole who are organic and approved by the Soil Association. Produce can be swapped.

Riverford Farms are also organic, but in contrast, their products cannot be changed. Both these companies offer a juicing box too, for those who

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Illustration: https://creativemarket.com/maverick_infanta

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Just how

VEGAN is Leeds

A recent survey showed that seven percent of the UK population is now vegan, not just shunning meat, but fish, dairy and eggs too.

This demonstrates a more than six-fold increase since the previous survey in 2016. It requires a leap of faith to believe the most recent figure, but even if it is false, there is no doubt that the vegan movement is growing at some pace and that is has moved from being a subculture to being right in the mainstream.

Story by: Jonathan Straight

Being a City well-served by chains and with the trend being embraced by the more forward-thinking restaurant groups, vegans (or those wanting to eat plant-based meals occasionally) can find numerous suitable dishes in such places as Le Pain Quotidien in Victoria Gate with the Lebanese Mezze including two kinds of hummus, falafel and olives, and the Supergrains Bowl both making excellent choices. There are many other vegan options including no less than three vegan desserts.

Pizza Express, with four branches in Leeds, now offers the Vegan Giardiniera which is made with a dairy-free mozzarella substitute, created from sprouted brown rice.

Whilst not exactly like the original product in terms of how it behaves when heated up, it actually tastes very good. Vegan desserts are also offered there including some wonderful coconut sorbet.

Pizza Hut is now offering Violife vegan cheese across its range. The coconut-based cheese comes from Thessaloniki in Greece and is taking the market by storm. Even

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FWith new vegan establishments opening almost every week in London, offering everything from vegan pizza to vegan Ethiopian food, Leeds has run the risk of being left behind.

FHowever, over recent months and years, a number of new establishments have opened, and it is fair to say that Leeds now has a significant vegan scene all of its own. the BBQ sauce and the bacon bits (yes!) on the salad bar are animal free, fries and onion rings can be oven-cooked also rendering them suitable for vegans. It is encouraging that crosscontamination in the deep fat fryer is taken seriously in some places.

But the most interesting developments are happening in the independent sector. Leeds is finally coming up with places that are challenging the best the Capital has to offer, right here on our doorstep.

Starting out in the iconic Corn Exchange, Humpit now claims to be the fastest growing vegan chain in the UK with more outlets than

anyone else. Serving a simple menu of falafel, hummus, salads and pitta bread, all the food is 100% vegan but it seems this happened quite by accident.

Sales and marketing director for the group Jonathan Phillips explains that the business, which was established in 2014, was initially intended to be vegetarian as it was felt that handling meat would be a headache.

“The first week we opened,” he explained, “we had a lady come into our shop and she asked if our food was vegan. The truth is we didn’t know at that point in time, so we agreed to check all our ingredients and let her know. It turned out that everything was indeed 100% plant-based and so we told her so. It turned out she was a local vegan blogger and she wrote a very positive article about us. Many vegan customers began to come in on a regular basis. We are vegan by accident, but this was by far the best accident that has ever happened to me!” he added.

The cheeky brand is made up of the names of two of their main ingredients, hummus and pitta. It was initially rejected due to its somewhat suggestive meaning but having come up with nothing better they thought they would give it a go. The rest is history, as customers have taken this edgy branding to their hearts.

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calories, it can be finished off with a cookie dough milk shake, topped with whipped cream – which of course has never been anywhere near a cow but tastes just the same.

Mog’s used to serve meat – all dishes were available in meat, vegetarian and vegan versions. But since March of 2018 the café has been totally vegan. Mog became vegan herself and could not then justify serving food to the public that she herself regarded as obsolete. Since then, trade has got busier, promoted via social media and word of mouth.

Mog says her ethos is to “stuff middle class veganism!” What this means is that vegan food should not be expensive and should be accessible to everyone.

Expensive vegan food deters people from becoming vegan and this is not a good thing. Gluten-

Oporto, a bar on Call Lane famed for its live music and DJ sets is now making waves in vegan circles by opening Knaves Kitchen in its back bar. Complete with its own vegan kitchen, much of the menu is based on seitan – a high protein product made from seasoned wheat gluten. No lentils, kale or other more predictable vegan ingredients here. The taste and texture of seitan is remarkably close to that of meat and created in house to a secret recipe. It is used in “The Mill Hill,” a vegan kebab named after a well-known kebab shop on Mill Hill in Leeds. This consists of grilled seitan, hummus, lettuce, pickles and chilli sauce all in a pitta pocket. It is delicious, especially with a side of fries.

Recent specials have included buffalo wings and deep-fried cookie-dough balls. Both are excellent, and more specials are promised. Compostable disposable packaging and cutlery make this and eco-friendly eatery too.

The seitan theme is continued at Mog’s – a café based in Kirkstall.

Founder Mog Padel makes fake fried chicken from this versatile ingredient as well as serving soya-based vegan burgers. But this business, now in its third year, is on a mission. Mog says she wants to make vegans as fat as possible.

“Vegan food does not need to be synonymous with health,” she says and looking at the menu, she is not mincing words. The Dirty South is fried chicken pieces with BBQ sauce and cheese whilst the Big Mog is a beef style patty along with burger sauce, lettuce and pickles. Onion rings are a must and the Dirty Fries are topped with burger sauce, non-dairy cheese, fake bacon, spring onions and crispy onions. And if all of that has not delivered enough

lentil, aubergine and bottle gourd soup.

A less well-known part of the Leeds vegetarian scene is Anand Sweets, now gearing its impressive offering to an increasing vegan clientele. The business was established in the year 2000 in the Harehills area of the City, just a stone’s throw from St James Hospital. Founder, Mr Anand, had been making sweets and curries for some five years before that for family and friends, so this is as near to real home cooking as it gets.

this version rapidly catching up on the dishes made with dairy. Anand is coming to other cities too with a franchising model being rolled out.

Leeds has a lot going for it and the establishments mentioned here are only a part of what is currently happening. So, watch this space for other reviews of Leeds eateries as well as a look at vegan food in other parts of Yorkshire.

Starting out as a takeaway, Anand was vegetarian from the start and in line with Indian tradition, eggs were never used in any of the dishes. Much of what was on offer was always vegan with items like the bhattura bread and their mint sauce being made dairy-free whilst most of other establishments would use yoghurt. Now, with a growing interest in vegan food,

free products are available at no extra cost and they run their own delivery service in order to avoid paying large commissions to food delivery sites. This keeps their prices keen. The Big Mog at £3.50 really is excellent value for money.

Bundobust has been around for some four years now, serving its eclectic and much copied combination of craft beer and vegetarian Indian street food.

More than 50% of the menu is vegan, but like Humpit, they don’t make a song and dance about it, everyone who needs to know seems to know already. The premises on Mill Hill (yes, next-door to that kebab shop) are always packed out. The food is remarkably good being part of the Prashad family.

Prashad is an Indian vegetarian restaurant established for more than 20 years and a runner up on Ramsey’s Best Restaurant in 2010.

Of particular vegan note are the okra fries, the tarka dhal and rice, the chole saag (chick peas and spinach served with deep-fried breads) as well as the masala dosa – rice pancakes filled with potato and cauliflower and served with vegan coconut chutney and a

many more dishes are now being made without the dairy element whilst the premises have been expanded into a smart restaurant.

Daughter of the founder, restaurant manager Sandeep Anand, explained that the vegan market has grown massively for them, leading to new products being developed such as vegan Indian sweets and vegan mango lassi made from coconut and soya ingredients - it tastes identical to the dairy equivalent. In addition, a new vegan paneer pakora made from vegan cheese and chilli deep fried in a crispy chick-pea batter is a sell out each week. These are made on a Thursday and are generally gone by the weekend. A vegan thali, a set meal of rice, breads, curries and condiments is available each day with sales of

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Food & Drink URBAN MARKET

The best of the Autumn Food Festivals

24 to27 August

CANNON HALL FARM FOOD FESTIVAL Open 10am to 8pm

Bark House Lane, Barnsley S75 4AT The farm will be full of exhibitors showcasing their fabulous produce, crafts and drinks. There is a cookery demonstration theatre where you can learn how to cook all the healthy goods you have purchased and if you’re feeling crafty, then visit the craft stalls where you can by everything from supplies to ready-made products.

Younger visitors are catered for with the interactive play section in the Kids Zone. There’s a bouncy castle and slide and sessions where budding chefs can ice biscuits. Live music will play throughout the evening from 6pm to 8pm with seating providedm although guests can bring their own blanket and pick a sunny spot in the field to enjoy a picnic.

Photo by Daria Shevtsova from Pexels

25 to27 August

SHERBURN IN ELMET CRAFT AND FOOD FESTIVAL Open 10am to 5pm

Eversley Park Centre, Low Street, Sherburn in Elmet LS25 6BA After the huge success of their first festival, the craft and food festival returns on August Bank Holiday weekend.

With over 100 craft and food stalls, live entertainment, demo kitchens featuring celebrity chefs, children’s cookery school, a fun fair, vintage cars, there’s plenty there for all the family.

Malton is a pretty Yorkshire town, not far from the beautiful east coast and on the doorstep of the North Yorkshire moors.

400 beers as well as more than 100 ciders. There will also be a foreign beer bar too.

Due to its location, the lucky townspeople have an abundance of fresh food on their doorstep including Grouse, Pheasant and all sorts of other game fresh from the wild windswept moors. With the close proximity to the sea there is a fabulous amount of mouth watering lobsters, scallops and other seafood

If you start to feel peckish, take a stroll through the food village where you will find a haven of delectable foods from around the world. There will also be gift and craft stalls.

The Malton Game and Seafood Festival will be a banquet of all that Yorkshire’s wild larder offers.

From game and seafood stalls, to chef demonstrations and beer tents, this is an event firmly rooted in Yorkshire soil.

19 to22 08

September MALTON GAME AND SEAFOOD FESTIVAL Open 9am to 5pm

Market Street, Malton YO17 7LX

22

URBAN MARKET

September

YORK BEER & CIDER FESTIVAL

Open Wednesday 5pm to 11pm Thursday, Friday and Saturday 12 noon to 11pm

The Racecourse, Knavesmire Road, York YO23 1EX Looking for something to do in September? Starting on the 19th, the largest beer festival in the North will be opening its doors. This year’s event will boast over

Live music will be played throughout the festival.

Food & Drink URBAN MARKET

Sadly as the end of Summer is in sight and what a glorious hot Summer it has been, but it’s not quite the end of the food and drink festivals. There are still some late Summer and early Autumn one’s to enjoy.

21 to30 September

13 to14 19 to22 September

October

YORK FOOD AND DRINK FESTIVAL AUTUMN

FILEY FOOD AND DRINK FESTIVAL AUTUMN

Open 9am to 9pm

Open 9am to 5pm

Parliament Street and Sampson’s Square YO1 9TX

1a John Street, Filey YO14 9DQ

Returning for its 21st year, this popular event will feature the usual line up of large markets, chef demonstrations and a cookery school.

Visitors will have the chance to sample the finest wares from both local and national suppliers, with tastings from savoury snacks to sweet treats. York Brewery will be there offering beer tastings.

There will be plenty to keep the children entertained, with a fun filled junior chef competition and history fans, young and old will adore the JORVIK centre’s inclusion of a Richard III experience banquet, set in the heart of this medieval city. You really will be spoilt for fun things to do with the Chocolate City Chocolate Fair.

This is a week of entertainment, food and drink for the whole family.

The beautiful small town of Filey on the East coast, will host its second food festival of the year in October. It continues to draw thousands of visitors to the famous bay, where the festival is located.

Filey is situated at the foot of the North Yorkshire moors so you can expect some of the farmers markets to be amongst the best. There will also be an abundance of mouth watering hog roasts, cheeses and local honey to indulge in.

Please do share with us your ‘finds’ and let us know the best of the festivals in your area.

The views expressed by the contributors are not necessarily those held by the publishers and therefore no responsibility can be held by the publisher for misinterpretation. Reproduction of this newspaper without express permission of the publisher is prohibited. Whilst every care is taken in the production of this newspaper, the publisher/editor and staff cannot accept any responsibility for errors in articles, advertisements or programme schedules. Ghost Publishing Limited, Paragon Point, Paragon Business Village, Red Hall Crescent, Wakefield WF1 2DF.

One of the biggest attractions will be live cookery demonstrations by some of the region’s top chefs. This two day festival will be packed with an amazing array of foods, pate’s and pies, jerk chicken, oils, artisan breads and even some Russian cuisine!

So there you have it, late summer food and drink festivals to suit all the family.

URBAN MARKET

23

WIN

A CHOCOLATE TRUFFLE MASTERCLASS WITH AWARD WINNING CHOCOLATIER David Greenwood-Haigh

Learn how to make the best truffles at a masterclass in your own home with an expert chocolatier from Coeur de Xocolat.

From making the perfect ganache to getting tips on tasting chocolate like a pro, this prize is the ultimate treat for budding chocoholic chefs.

Coeur de Xocolat’s award winning chocolatier David will travel to the lucky winner’s home to teach you and three friends everything from the history of truffle making to presentation and packaging.

You will learn the techniques on how to: • make the perfect flavoured ganache for your truffles • give your truffles a traditional rustic appearance • hand, roll and dust your chocolate truffles using some of the world’s finest chocolate Each guest will make about 18 truffles to dip and decorate.

To enter simply send your name and contact details by email to: editor@urbanmarket.uk and mark your entries TRUFFLE MASTERCLASS in the subject header.

Alternatively you can post to: The Editor, Urban Market/TopicUK, c/o Chadwick Lawrence, Red Hall Crescent, Paragon Business Village, Wakefield WF1 2DF. All entries to be received by the closing date of Friday 14 September. The winner will be the first drawn after the closing date.The editors decision is final. www.coeurdexocolat.com Terms and conditions: UK residents only. Will travel within the distribution area of publication. The prize is for a max of four people. Extra people will be charged at a rate of £50 per head. To be taken within 12 weeks of winning and there is no cash prize alternative.

YorkshireMark

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Using the Yorkshire Mark on your products communicates and celebrates their provenance using a recognisable premium and desirable brand. Already adopted by some leading Yorkshire food and drink brands you can now join the growing Made in Yorkshire family yourself like-minded high quality independent producers and retailers who know what it takes to stand out in a competitive market.

Joining is simple, for one annual low cost price (£45 for small businesses and £95 for larger businesses), you will get access to the Made in Yorkshire brand to use across all of your product packaging, social media marketing and point of sale as well as being promoted via our highly active social media accounts.

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