Wine & Dine Yorkshire - Autumn 2016 by CreateTVT

DINE

YORKSHIRE

Wine&

AUTUMN 2016 - ISSUE 004 QUARTERLY

Crispy battered prawns - The Lowther, Goole

WHAT’S INSIDE Fine dining in Carlton The Odddfellows off to a flying start

Noisy pubs and restaurants a turn-off Customers want the volume turned down

Sky’s the limit for The Fat Abbot

Head chef aiming for AA Rosette

Delivered into 48,482 homes and businesses around you

Inside: Queen stuns pub-goers | Win with Frankie & Benny’s | Hearty sausage cassoulet Bacon off the menu? | Fine dining at Goole’s oldest hotel

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Evening Restaurant: Weds-Saturday 6pm-Late Sunday: Noon-4pm

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Quarterly: Autumn 2016 - Issue 004

THE DIRECTOR

SPEAKS We love autumn here at Wine & Dine Yorkshire, not least because the colder weather and darker evenings give us the perfect excuse to indulge in good old comfort food. You’ll find plenty in this issue about just that – whether it’s hearty Yorkshire puds at the Crooked Billet in Saxton, steaming bowls of mussels with chorizo at The Odddfellows in Carlton, or the best locally sourced produce at The Lowther Hotel in Goole. As always, our local food producers continue to fly the flag for the region, and we congratulate St Helen’s Farm in Seaton Ross for their fantastic success at the Great Taste Awards. The Fat Abbot in Escrick has been hugely popular from the word go, and now with talented head chef Les Leak at the helm, it’s destined for even greater things. For any whisky enthusiasts out there, we have a great story about a local dad who is well into a year-long challenge to sample 366 different whiskies! And if you can, try and make it to the 20th York Food & Drink Festival, starting on 23 September – always a great day out with something for all the family. Until our next issue – live well, eat well!

Lisa Warrener www.facebook.com/wineanddineyorkshire

@wineAndDineYks

lisa warrener - director DESIGN Lisa Warrener EDITORIAL Liz Powell SALES Hayley Dawber DISTRIBUTION Distribution Manager Toni Dyson Distribution Assistants Hannah Bestington Reese Eggerton Jamie Walton Ben Walker Michael Magee Josh Lent

© CreateTVT - Publishers of Wine & Dine Yorkshire, Selby Journal & Locate publications. All rights reserved. No part of this magazine may be reproduced, copied or displayed without the prior permission of the publisher. All information contained within this magazine is, to the best of our knowledge, correct at the time of going to press. CreateTVT cannot accept responsibility for errors or inaccuracies within unsolicited, submitted material. Submission automatically grants CreateTVT licence to publish. All material sent is done so at the sender’s own risk and although every care is taken, neither CreateTVT nor its employees shall be held liable for any resulting loss or damage. CreateTVT endeavours to respect the ownership of copyrighted material reproduced. If you identify yourself as the copyright holder of materials we have wrongly attributed, please contact our head office.

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Something for all the family at

For the 20th year running, York Food & Drink Festival is preparing to take over the city, showcasing the region’s finest producers and chefs from 23 September to 2 October Visitors can expect street food, pop-up bars, demonstrations, cookery lessons, tastings and much more. The Festival’s large market on Parliament Street will feature a vast range of foods, including cheeses, bread, chocolate, cakes and even Yorkshire wine! The Festival Cookery School will offer free lessons from local experts, while craft beers and fantastic wines will be on offer in the pop-up bar, accompanied by live music and tasty street food. Even the little ones are catered for, with the Little Viking’s Kids Activity Zone, where fun foodie based activities will take place over the weekends of the festival. A Taste Trail and Ale Trail will lead visitors across the city to explore delicious new tastes, while a savoury chocolate making masterclass is sure to set the taste buds tingling. The jam-packed programme of events also includes a guided historic pub walk,

English sparkling wine tasting, a French macaron workshop and classes with York Cookery School. The little ones can practise their culinary skills with a pizza cookery class, while music lovers can enjoy York’s Little Festival of Live Music. The Festival aims to promote local food producers, independent restaurants and retailers in York, establishing the city as a culinary hotspot and transforming the streets with a wealth of activities for all ages to discover and enjoy. Showcasing all the wonderful tastes and smells the area’s best artisan producers, cafes and restaurants have to offer, the Festival looks set to celebrate its 20th anniversary in style – around 400,000 visitors are expected over the course of the 10 days, as well as 1,000 schoolchildren. To find out more about the festival events and to book tickets, visit www.yorkfoodfestival.com

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Quarterly: Autumn 2016 - Issue 004

There has never been a better time to come and visit our modern pub and sample the quality food and well stocked bar.

Join us for Lunch. Evening Meal, Sunday Lunch or a Private Function

Opening Times

www.odddfellows.co.uk

Monday 17.00 - 23.30 Tuesday - Thursday 9.00 - 14.30 & 16.00 - 23.30 Friday & Saturday 9.00 - 23.00 Sunday 12.00 - 22.30

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Esteemed local chef has high ambitions for The Fat Abbot

Our very own Liz Powell meets a head chef with great plans for one of the area’s most popular gastro pubs When The Fat Abbot opened its doors in 2015, it quickly became the popular go-to eatery for people who enjoy classic food with a contemporary twist. Head chef Les Leak, 37, joined in February this year and has ambitious plans for the busy venue in Escrick. He is passionate about the importance of supporting local suppliers and using only the freshest quality produce – and is aiming for an AA Rosette before the year is out. Les told us: “We pride ourselves on offering the informality and comfort you associate with a really good pub meal, but we take it to the next level. Our dishes are classic, with a modern twist, and whether you’re after a really good hearty pie or trio

of Gressingham duck for example, you will find something on our menu to suit your taste.” Les’s experience certainly speaks for itself. Born in Beverley, he started out at as a commis chef at the four-start Willerby Manor in Hull, before moving on to the Castle Hotel in Taunton, which at the time had four AA Rosettes and a Michelin star. He has also worked at the acclaimed Winteringham Fields under Jermaine Schwab and spent two years in Australia at the Park Hyatt in Melbourne and Sydney. Speaking of his time Down Under, Les said: “Chefs, and the catering industry in general, are very well respected there. When it comes to food, there are really no boundaries and people are very open to

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Quarterly: Autumn 2016 - Issue 004

new tastes and different foods. Produce is of the highest quality and is also reasonably priced. It was a fantastic learning curve for me.”

day is a Saturday,” Les told us, “and it’s certainly true, but we wouldn’t have it any other way. People regularly come from Leeds, Hull, Beverley and further afield.”

On his return to the UK, he went to Cave Castle Hotel, and then moved on to Monk Fryston Hall as executive chef, before joining The Fat Abbot earlier this year.

The team works closely with the chefs next door at The Parsonage, which owns The Fat Abbot, and they enjoy swapping ideas and innovating.

His learning curve has continued at The Fat Abbot, and he has worked hard to craft a menu which offers fine dining in relaxed, comfortable surroundings. The team often serves up to 1,000 diners each week, demonstrating the popularity of a gastro pub in such an easy-to-reach area.

Les said: “The Parsonage has a well-deserved AA Rosette and to secure one for The Fat Abbot is our number-one aim for this year. To do it in such a short space of time would be really special.”

“We have a saying here that every

A fabulous gastro pub in the heart of Escrick, York

Locally sourced produce from local suppliers Set in the grounds of the Parsonage Hotel & Spa on the outskirts of York

Gastro style dishes and homemade classics

We believe in serving great food, delivering the right level of service and value for money. The Fat Abbot Escrick York YO19 6LF

(t) 01904 728782 (e) info@thefatabbotyork.co.uk (w) www.thefatabbotyork.co.uk

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Bacon off the menu?

Could we be falling out of love with bacon? A recent survey of 2,000 Brits revealed some surprising changes in eating habits, particularly among younger people.

Over 25% of people surveyed between the ages of 18-24 said they have chosen to remove bacon from their full English, suggesting that many Brits are looking for healthier options when it comes to the most important meal of the day. The survey was carried out by Glotech, the UK’s leading appliance repair specialist. This apparent move away from bacon follows a report from the World Health Organisation that linked the consumption of processed meat such as sausages and bacon to cancer.

Thankfully, Ursula Philpot, a dietician at Leeds Beckett University advised moderation rather than cutting out bacon altogether. She told us: “We wouldn’t tell people to never eat bacon or sausages but to look at their consumption. If you’re eating it three or four times a week it might be worth reducing your intake but if it’s once a fortnight then it’s nothing to worry about.” Phew - we’re glad to hear bacon can still take its place on our breakfast plates, as long as it’s an occasional treat rather than an everyday indulgence.

So should we really stop eating bacon? Because let’s face it, a good old English fry-up wouldn’t really be the same without it.

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Startled pub-goers dine with royalty

Imagine sitting in your local enjoying a quiet meal or a pint and in walks none other than The Queen That’s exactly what happened to pubgoers in Scotland recently when Her Majesty visited The Sheep Heid Inn, one of Edinburgh’s best known pubs. The Sheep Heid is Scotland’s oldest bar and has been linked to the royal family since the 1500s, with Robert Louis Stevenson, Robert Burns and Bonnie Prince Charlie among its other famous patrons. The royal party arrived amid much secrecy after a day at the races and is said to have ordered two portions of lamb rump, a sea bass fillet, a martini and a half bottle of white wine. The lamb rump comes with asparagus, chorizo, peas, baby onions, dauphinoise potatoes and a jus, while the sea bass is pan-fried with mashed potato,

green vegetables and a brown shrimp and Devon crab sauce. It is understood pub staff were given around an hour’s notice of The Queen’s visit, before being put to the test in a way none of them could have expected! One startled customer later revealed their astonishment in a TripAdvisor review, writing: “Absolutely amazed when Her Majesty The Queen arrived for dinner with friends and sat at the table next to us! “What a lovely lady. Security guys everywhere but so unobtrusive that you hardly noticed them.” We think an unannounced visit from The Queen would certainly merit an extra star on our TripAdvisor review!

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A unique taste of Thai in Selby Over the last six years, Thai Sunshine has become one of Selby’s best loved restaurants, ranked the town’s number one place to eat on TripAdvisor It is an honour that is well deserved because the restaurant on Abbey Walk in the town centre offers a style of cuisine that is unique in Selby – authentic Thai dishes using only fresh ingredients from Thailand every week and traditional slow cooking methods. It is a style of cooking that owner and head chef Saengthai Malpas picked up from her family as a young girl growing up in Thailand, and while she has lived in the UK for over 20 years now, she has never forgotten what she learned and makes sure every dish retains that authenticity. The restaurant is a family run business that prides itself on being relaxed and comfortable. The interior is reminiscent of a Thai garden and background music adds to the sense of tranquillity. The family is keen for everyone to come in and try the cuisine, and promise there is a dish to suit everyone.

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Quarterly: Autumn 2016 - Issue 004

Saengthai told Wine & Dine Yorkshire: “We always say don’t be afraid to come in and give it a try. We are more than happy to customise dishes to suit a customer’s particular taste. Alongside the hotter dishes, we also offer sweet and mild options, which still retain that genuine Thai flavour.” Traditional Thai curries tend to be popular with customers, but the menu also offers a wide range of other dishes including seafood, sizzling grills, Thai salads and vegetarian options.

A two courses for £15 offer, which also includes a drink, is particularly popular on Tuesday and Wednesday evenings. Looking ahead, Saengthai told us that she will soon be introducing an updated winter menu, ensuring her valued customers have yet more new dishes to try. Thai Sunshine is open every day except Monday. For more information visit www.thaisunshineselby.co.uk

Gourmet Thai cuisine in a Welcoming Atmosphere

offer: Tuesdays and Wednesdays Two Course Meal and a Drink £15.00 Per Person, 5pm – 10.30pm

Thai Sunshine

3 Abbey Walk, Selby, YO8 4DZ. Tel: 01757428081

takeaway available 10% off menu price opening hours lunch Tuesday to Saturday 12.00 -2.30 evening dining Tuesday to sunday 5-10.30

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Noisy pubs and restaurants putting diners off

Most of us, at one time or another, have had to shout to make ourselves heard when we’re out socialising, whether we’re in a pub, restaurant or café It’s something that can spoil a meal out or drinks with friends, and Action for Hearing Loss has recently launched its Speak Easy campaign, calling on the catering industry to take action on background noise. In an online survey, the charity found that eight out of 10 people have left a restaurant, café or pub early because of high levels of background noise, which includes noise made by other diners, noise from the kitchen and background music. The problem is made worse by recent interior design trends that have seen venues employ

industrial, minimalist aesthetics with hard surfaces and high ceilings, which exacerbate noise levels due to a lack of furnishings that absorb sound. Three out of every four people who responded to the survey said they’d visit more restaurants, cafés and pubs if noise levels were lower, with 91% of people saying they wouldn’t go back to a venue where noise levels were too high. Paul Breckell, Chief Executive of Action on Hearing Loss, told us: “We want to help the restaurant, café and pub industry to create a more welcoming dining experience for all customers.

Whether you’re out for a meal with friends, or if you’re on a date, you should be able to enjoy it without having to repeat yourself, raise your voice or receive the wrong order due to high levels of background noise. “There are 11 million people in the UK with hearing loss so financially, it’s a no-brainer for the industry to help make dining out even more enjoyable and accessible. Three-quarters of people believe that restaurants, cafés and pubs have become louder in the last five years and we look forward to working with the catering industry to help take noise off the menu.”

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NEW SET MENU Available Friday & Saturday Night 2 course £15.99 | 3 course £19.99

Chef’s home-made soup of the day served with rustic bread (v) Mr Vincent’s cocktail of prawns in a marie rose sauce with rustic bread. Mixed pan fried mushrooms on toasted ciabatta & cheddar (v) Classic Caesar with prosciutto ham, boiled egg, crisp croutons and homemade dressing Braised beef hash, parementier potatoes, fried egg and beef jus (gf) Pan-fried king scallops with black pudding, smoked bacon, granny smith apple and French mustard cream Pan roast breast of chicken with honeyed parsnips, button mushrooms, fondant potatoes and creamed milk gravy. (gf) Home-made beef, chicken, pork & apple or vegetarian burger with topping served in a brioche bun with hand-cut chips and salad garnish

*10oz , ribeye, sirloin or fillet served with hand-cut chips, choice of sauce and a salad garnish. Blue cheese and wild mushroom risotto Battered cod fillet with tartare, hand cut chips, pea puree and lemon. Puff pastry topped fish pie served with mid potatoes and Yorkshire peas Goat’s cheese, Beetroot & crushed hazelnuts (v. gf). Chef’s mixed grill – gammon, sausage, rump steak, black pudding, mushrooms, grilled tomatoes and hand cut chips Side dishes £2.60 Chips/coleslaw/salad/onion rings Vegetables Gluten free bread available on request Two course Three courses *£x supplement

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Yorkshire farm scoops coveted Great Taste awards 2016 is so far proving to be a year to remember for St Helen’s Farm. The York-based enterprise, which is the UK’s leading goats’ milk producer, is marking its 30th year in business, and is doing so in style by scooping no fewer than seven awards at the recent Great Taste awards. The farm, based at Seaton Ross, is home to a large herd of milking goats and a modern dairy that supplies major supermarkets with its range of cows’ milk alternatives.

Great Taste is the world’s most coveted blind-tasted food awards, attracting in the region of 10,000 entries, and St Helen’s Farm landed accolades for products including natural live goats’ milk yoghurt, goats’

butter and skimmed goats’ milk. The recognition from Great Taste tops a summer of awards success for the firm – among the honours were first prize at both the Royal Bath & West and Great Yorkshire shows for

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Quarterly: Autumn 2016 - Issue 004

natural yoghurt, and Gold at the Nantwich Show for skimmed goats’ milk. Vicky Unwin from St Helen’s Farm told Wine & Dine Yorkshire: “The Great Taste awards are seen as the ‘Oscars’ of the food and drink industry and we are delighted that our products have been recognised there for six consecutive years. “Alongside that we have enjoyed success at various shows over the summer, and have also introduced a selection of new products, along with a newlydesigned 30th anniversary carton for our milk.” A new selection of limited edition layered fruit yoghurts were launched in the spring to celebrate 30 years in business and are inspired by classic British flavours. Rhubarb & Hibiscus and Gooseberry & Apple were added to the existing line-up, which includes Blossom Honey, Raspberry & Elderflower and Sicilian Lemon. The new packs are stocked in Waitrose and Ocado.

Vicky said: “St Helen’s Farm is dedicated to innovation as flavour is such an important factor when consumers are looking to switch from cows’ products. Flavour perception is one of the biggest barriers when consumers are considering the switch, so it’s important that our portfolio offers tasty but familiar flavours to reassure consumers of our taste credentials.”

Legendary grocery names such as Hillards and Safeway were among their first customers and today the St Helen’s Farm brand is available in Tesco, Sainsbury’s, Waitrose, Morrisons and The Co-op, and through online retailer Ocado. The product range has grown accordingly to include goats’ cheese, cream, butter and icecream and it is the leading brand in all the goats’ milk product categories in which it trades. The business is now within Kavli UK, which is part of the larger Kavli Group, based in Scandinavia, whose sole purpose is to generate funds to support charitable causes through the Kavli Trust.

The farm began in 1986 as a smallholding in Barmby-on-theMarsh and started supplying supermarkets with natural and flavoured yoghurts, then fresh pasteurised goats’ milk. The business was named after the neighbouring church, St Helen’s.

Vicky said: “Yorkshire is the UK’s largest producer of goats’ milk and St Helen’s Farm is very proud to fly the flag for the region, leading the way in offering customers a healthy alternative to cows’ milk products that don’t compromise on taste and quality.”

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FRYING

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Why not pop in and try our traditional

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CARLTON

Providing a quality service and high standards of food to our customers We use the freshest foods and all locally sourced Opening Times Tuesday to Friday 11.30am - 1.30pm & 4pm-8pm Saturday 11.30am-1.30pm & 4pm-7pm SUNDAY & MONDAY CLOSED

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Simple, affordable luxury right in the heart of Goole It is a little over six years since the extensively restored Lowther Hotel opened its doors on Aire Street, and during that time it has established itself as the hotel of choice for a steady stream of guests, whether businesspeople or those visiting family and friends in the town. Many are drawn to The Lowther by its unrivalled place in the history books. It is Goole’s oldest hotel, built in the early 1820s and opened in 1824 as the Banks Arms. It was the focal point for the development of the town and its docks and was built by Sir Edward Banks who was contracted by the Aire and Calder Navigation Company to build the docks and canal.

award-winning Voodoo Chilli Bar, or enjoy a meal al fresco in the private courtyard.

The Lowther is owned by Julie, Howard and Rik Duckworth, who are also hands-on managers. Their property development firm has invested millions in Goole over the years and they were passionate about taking on the derelict Grade II*-listed building and breathing new life into it.

Julie Duckworth told Wine & Dine Yorkshire: “We’re passionate about using excellent quality, locally sourced ingredients, but that doesn’t mean eating at The Lowther is expensive. We make sure all of our dishes are done well, but priced affordably.”

The result is a lovingly-restored Georgian hotel with 12 bedrooms and wedding and conference facilities. Guests can relax with a cocktail in the

Julie also told us that there are further developments in the pipeline for The Lowther – so watch this space!

The hotel’s Burlington Restaurant serves classic dishes with a twist, using only fresh local ingredients from Yorkshire suppliers such as Anna’s Happy Trotters and Sykes House Farm. Main course options include Duo of Yorkshire Pork and 28 Day Aged Rump Steak.

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A local dad is taking his interest in whisky to the next level – by reviewing a different dram every day for a whole year, and it’s all in the name of a deserving children’s charity Ben Bowers, 37, from Hemingbrough, is now almost three-quarters of the way through his whisky-tasting marathon, and is calling on Wine & Dine Yorkshire readers to help push him towards his £5,000 fundraising target for the Children’s Heart Surgery Fund (CHSF). The charity supports the Congenital Heart Unit at Leeds General Infirmary, providing vital emotional and financial support to families, and helping with essential funding for medical equipment, ongoing research and facilities. Ben decided to set himself the challenge of tasting and reviewing a different whisky each day for 366 days after being moved by the bravery of his daughter Kairi’s best friend, Vaughn PearceStorm. Both children are pupils at Hemingbrough Community Primary School. Guzelian

Six-year-old Vaughn has congenital heart problems and has already undergone numerous major operations. He will continue to require surgery as he grows and has benefited hugely from the CHSF. Ben’s ‘A Dram A Day’ mission, which began on Burn’s Night, has attracted samples for review from whisky fans, suppliers and distributors around the world, including Luxembourg and the US. He now has enough 25ml samples (each the equivalent of 1 unit of alcohol) to see him through to the end of the challenge in January. Every evening Ben samples a new dram, reviews it on video and then uploads the clip to YouTube. Each clip is around 10 minutes long and provides background history and anecdotes on the whisky. Ben certainly has the experience needed to talk knowledgeably on the topic, he managed The Whisky Shop on Coppergate in York for five years. He told Wine & Dine Yorkshire: “Sourcing 366 different samples has turned out to be a little easier than I’d envisaged due to people’s interest and generosity, so now I can focus on fundraising and reaching my target. The CHSF is a fantastic charity that has helped Vaughn immeasurably and I would love to play my part in giving something back. “Vaughn was born with a hole in his heart and he will need a complete valve replacement when he is big enough. He has endured numerous operations, and his bravery, alongside that of his parents Rebecca and Simeon, is inspirational.”

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Quarterly: Autumn 2016 - Issue 004

Vaughn’s mum, Rebecca Storm, told us: “Vaughn has undergone four major heart operations to date, the first when he was only five days old and he faces further surgery in the future. The CHSF has been there for us as a family through some dark times, and challenges such as Ben’s highlight the work they do and help raise much-needed funds for everything from ward equipment to ongoing research. Everyone who helps the CHSF is allowing children such as Vaughn to enjoy a normal life.” Looking ahead, Ben will be juggling his mission with the birth of his third child, due in October. He hopes to upload his 366th and final review on January 24, 2017, and is planning a fundraiser and auction to thank everyone who has donated and contributed to the challenge. Ben said: “Every day when I see Vaughn at school I’m reminded of why I’m doing this, and I would be extremely grateful for donations, however large or small. Every little bit really does help.” A Dram A Day can be followed on Facebook www.facebook.com/ adramaday and the videos can be viewed at www.youtube.com/ adramaday366 Or alternatively, drop us an email at sales@wineanddineyorkshire.co.uk

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Recipe OF THE

Season Supplied to us by Anna’s Happy Trotters

Cumberland Sausage Cassoulet Serves: 6 • 12 Cumberland Sausages each cut into 3 pieces • 1tbsp sunflower oil • 6 shallots, halved • 8oz unsmoked bacon lardons • 2 cloves garlic, crushed • 1tbsp flour • 15fl oz white wine • 5fl oz water • 1 x 400g can borlotti or cannellini beans, drained • 1 x 400g can chopped tomatoes • 2tbsp tomato puree • 1tbsp each of fresh sage, rosemary and thyme • Salt and pepper

As those darker autumnal nights start to draw in, we think a hearty sausage cassoulet is just the thing to warm us up. This recipe has been given to us by Howden-based Anna’s Happy Trotters, where pigs are 100% free range from start to finish. This means they live their lives completely outdoors, unlike outdoor reared pigs which might be born and bred outside but are taken inside once they are weaned. Only 1-2% of pigs are bred in this way in the UK, so Anna’s pigs really are the ‘crème de la crème’! Method 1. Heat oil in a non-stick pan and fry sausages over high heat until brown. Remove from pan. 2. Add shallots, bacon and garlic and fry until brown.

3. Stir in remaining ingredients and season. Pour into a casserole dish and return the sausages. Cover and simmer over a low heat for about 1 1/2 hours until sausages are tender. 4. Serve with mustard mash and French beans.

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Win a £30 voucher or a meal for two at

For your chance to win, simply answer the following question: Who provided this edition’s recipe of the season? Send your answer, along with your name, address, email and daytime contact number, to: Frankie & Benny’s Competition, CreateTVT, Community House, Portholme Road, Selby, YO8 4QQ.

A firm favourite with couples, groups of friends and families alike, Frankie & Benny’s, Selby is the perfect destination for you to relax and enjoy a quality cooked meal in American Diner-style surroundings. There’s a wide range of mouth-watering dishes for all tastes including food from the grill, pizzas, salads and a fantastic children’s menu.

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two main courses £10.50

Available wednesday & thursday between 5pm-6pm

2 King Street, Cawood, YO8 3TL. Phone: 01757 268515 Or alternatively, drop us an email at sales@wineanddineyorkshire.co.uk

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Classic food in the heart of Carlton Wine & Dine Yorkshire’s Liz Powell visits The Odddfellows at Carlton and discovers a modern yet friendly village pub and restaurant, driven by an owner committed to giving locals what they want t may have undergone a major modernisation recently, but The Odddfellows at Carlton is in no rush to forget its history. A sign by the entrance to the restaurant and pub on High Street helpfully informs visitors that it was originally built in 1750 and was known as the Red Lion until 1850, serving as a coaching house on the main Selby to Snaith road. Once you go inside, it is hard to see any evidence of how

the place once looked due to the extent of its renovation by managing director and owner Gavin Smith. The interior is open and modern with plenty of natural light and neutral furnishings.

evening in August, and the place was pleasantly busy, though not noisy. The front of house staff were friendly and efficient, quickly showing us to our table and pointing out the evening’s specials.

To the right as you enter is an informal pub-style area with a large screen TV, and customers are welcome to eat in this section. To the left of the bar is a spacious, restaurant area, all exposed beams and brickwork, and comfortable seating. We visited on a sunny, mild Tuesday

There is a good selection of sparking, white, rose and red wines on the drinks menu, starting at around £14 a bottle. The main menu itself isn’t extensive, but there is something to suit most tastes, with main course options

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Quarterly: Autumn 2016 - Issue 004

ranging from tasty homemade pies to gammon steak and huge Whitby cod. Most are served on a thick wooden board and it’s clear presentation is important to the team in the kitchen.

the evening’s specials board, and it was served with a basket of thick cut, crispy chips and crusty bread. Again, the portion was generous and the sauce had a pleasant chilli kick.

To start with I plumped for tempura battered prawns with chilli jam (£4.95). The prawns were crispy and light, and the chilli jam had a real homemade taste which wasn’t too spicy. My husband went for bourbonglazed wings topped with a herb and pancetta crumb (£4.95). The portion was generous, with five large wings which were as sweet and sticky as you’d expect.

My husband went for the Odddfellows burger (£10.95), a thick homemade beef and pork burger served on a brioche bun. He ordered chips on the side but probably needn’t have – the burger itself was more than enough.

I chose my main – East Coast mussels with chorizo, spring onions and cider (£8.95) – from

As a result, we decided to share a pudding and went for the chocolate brownie with chocolate sauce and ice cream (£4.50). Again, it was a decent portion and the ‘something sweet’ we were after.

The Odddfellows is certainly going all out to offer something for everyone – Sunday lunch is reasonably priced at £7.95, cocktails are two for £8 and there is live entertainment every Saturday. In the pleasant, southfacing beer garden is a huge pizza oven, and owner Gavin Smith told us that fresh pizza to eat in or takeaway is coming soon. The Odddfellows bills itself as ‘the heart and soul of Carlton’, and we think that this updated, friendly pub and restaurant, which wants to remain true to its roots and its history, is well on its way to becoming just that. Children’s menu and vegetarian options available. Free wi-fi.

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Make sure you leave room for a pudding

If you happen to drive past the Crooked Billet in Saxton on a Sunday afternoon, you can guarantee that the car park will be crammed full Owner Laura Charles prides herself on running a welcoming, friendly pub which doesn’t turn anyone away. She told Wine & Dine Yorkshire: “While we recommend that you book, particularly on a Sunday, we wouldn’t send anyone away hungry. We are always accommodating and we make sure people leave happy and full of wholesome food.” It is a philosophy that even extends to dogs, with quality home cooked meats available. Even man’s best friend doesn’t go hungry at the Crooked Billet! This popular pub is well known in the area due to its giant Yorkshire puddings, which have now been served for over 30 years. This is a pub that is passionate about our great regional dish, serving them on their own or with a range of hearty fillings. The Crooked Billet’s wholesome menu is known for miles around, featuring slow-cooked meats, homemade short crust pastry pies, delicious meaty gravy and, of course, the infamous Yorkshire.

Situated just outside Saxton, and only a stone’s throw from the famous Battle of Towton fields, the pub is a pretty and welcoming sight, with floral arrangements outside and a pleasant outside area to the rear. The philosophy at the Crooked Billet is simple - to serve great food every single day. It continues to serve Laura and her team well, and if you enjoy hearty Yorkshire food at its best, then the Crooked Billet is undoubtedly a fantastic choice. Just make sure to book on a Sunday!

Serving a selection of home cooked quality food Serving 9am to 9pm seven days a week Wakefield Road, Saxton, North Yorkshire, LS24 9QN

Tel: 01937 557389

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Quarterly: Autumn 2016 - Issue 004

autumn

horoscopes by Sapphire Astrology. www.sapphire-astrology.co.uk

AQUARIUS

21ST JAN - 18TH FEB Travel looks well-starred through autumn, but you could as easily be signing up to a new evening course in something in September with a thirst for learning and a hunger for new horizons.

PISCES

GEMINI 22ND MAY - 21ST JUN From the second week of September onwards, your social life gets a big boost which will last through autumn and beyond. Your diary should be chock-full! Good times.

CANCER

19TH FEB - 20TH MAR

22ND JUN - 22ND JUL

As the leaves fall from the trees, you’ll be feeling more creative than ever – painting, dancing, singing, cooking – whatever takes your fancy. Develop your many talents and throw caution to the autumn breeze…

Sometimes you can be a bit of a wet lettuce, so try not to put a dampener on other people’s fun just now. Enjoy the company of others without worrying about everyone.

ARIES

21ST MAR - 20TH APR When cooler weather conditions set in, feisty Arians need to keep their emotional temperature near boiling point, so look out for exciting opportunities to cook up a storm this autumn.

TAURUS

21ST APR - 21ST MAY Getting stale and stagnant, Taurus? Don’t be a root vegetable and stay put! Dig yourself out of your doldrums and start inventing a new recipe for happiness.

LEO 23RD JUL - 23RD AUG Sitting by a real log fire on chilly autumn evenings with a glass of something lovely warms the cockles of your heart. Romance abounds just now for Leos so be prepared!

LIBRA 23RD SEP - 23RD OCT Like the jam in a Victoria sponge, you may be sandwiched in the middle of something and will need all the decisiveness you can muster to work out the right course of action.

SCORPIO 24TH OCT - 22ND NOV That little ruthless streak could suddenly surface before the end of the year. You’ll be making sure you get more than one slice of the pumpkin pie, but don’t get too greedy.

SAGITTARIUS 23RD NOV - 21ST DEC No one loves fireworks more than you, and you can often create sparks wherever you go. You’ll need to be tactful now though, or you could find yourself stuck in some very sticky toffee!

VIRGO

CAPRICORN

24TH AUG - 22ND SEP

22ND DEC - 20TH JAN

This autumn heralds a new start financially for Virgoans, so more money to spend on little luxuries could mean that life will be a little more liberally seasoned for you.

Mars in your sign through all of October and some of November could make you feel like you just drank a crate of energy drinks. Power up and propel forwards!

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Events

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LOCAL

Thursday 15th September Battle of the Brews at Radisson Blu Hotel Spend an evening exploring craft beers and how they measure up to traditional beers. Yorkshire Wine School 0113 3350545 Monday 19th September Nidderdale Show Celebrate finest agricultural traditions along with awards for the best home grown vegetables and home produce. 01969 650129

Friday 23rd Sept to Sunday 2nd October York Food & Drink Festival 2016 Main Festival Markets, champagne bar, taste trail, ale trail, live demonstrations, wine tastings, street food, dinners, cookery school, kids activities and much more. Tickets and information: 01904 635149

Sunday 25th September Chocolate Masterclass Great class taught by an expert. York Cookery School 01904 500700 Wednesday 28th September Bottonâ&#x20AC;&#x2122;s up! A full day celebrating all things cheese and beer. Highlights include a chance to tour Botton creamery and a visit to The Yorkshire brewery. 01904 448439 Thursday 15th - Thursday 29th September World Curry Festival Throughout Bradford and Leeds. A huge celebration of all things curried. Visit worldcurryfestival.com to plan your spicy adventure. Saturday 8th October Pop-up Gourmet Dinner A family day out with a difference with a chance to create a 5 course family feast. Yorkshire Food Finder 01904 448439

Wednesday 12th October Explore Lord Fairfax`s Cellar A tasting session and talk on links between Yorkshire and wine making in the 18th and 19th centuries. Fairfax House 01904 655543 Saturday 12th November Malton Food Market Free entry for all the family to enter foodie heaven. Local and worldwide produce. maltonyorkshire.co.uk Thursday 17th - Sunday 20th November Harrogate Christmas Market Over 200 stalls with everything from cheese to handmade gifts. 01423 879208 Tuesday 29th November Chocolate and wine pairing If you love chocolate and wine then this one is for you. Also learn the skill of matching your favourite wines and chocolates. Yorkshire Wine School 0113 3350545

Advertise your local event listings here COMPLETELY FREE OF CHARGE, email us at: sales@wineanddineyorkshire.co.uk 28

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Quarterly: Autumn 2016 - Issue 004

CHRISTMAS & NEW YEAR’S EVE 2016 WE OFFER A VARIETY OF PACKAGES TO SUIT YOUR REQUIREMENTS, EACH OFFERING THE PERFECT BLEND OF QUALITY FOOD, ATMOSPHERE AND PRICE.

YOUR ARRIVAL DRINK IS ON US IF YOU BOOK BEFORE 30TH OCTOBER QUOTING ‘WINE & DINE YORKSHIRE CHRISTMAS PARTY’

ENJOY A FABULOUS SEASONAL SELECTION OF FRESHLY PRODUCED AND LOCALLY SOURCED FOODS Call 01977 682761 or email reception@southmilfordhotel.com

Junction 42 A1M, South Milford LS25 5LF

Or alternatively, drop us an email at sales@wineanddineyorkshire.co.uk

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