APRIL/MAY 2019 - ISSUE 016
DINE
YORKSHIRE
Wine &
BI-MONTHLY
WHAT’S INSIDE Manor House Lindley
We bring you our review of the beautiful Manor House, situated just outside Huddersfield
Wensleydale Cheese Experience
The new cheese tour coming to Wensleydale Creamery looking at the long history of cheese in Yorkshire
Meet the Chef
We went down to Oxo’s on the Mount in York to learn more about talented head chef Russell Johnson
PICK ME UP - I’M FREE!
Image: Manor House Lindley
Servers carve 15 types of grilled meat at your table with a wide range of salads and hot dishes WATERMAN’S PLACE, 3 WHARF APPROACH, LEEDS LS1 4GL CONTACT: 0113 400 1183
ALSO INSIDE: A VISITOR’S GUIDE TO THE EVER-EXPANDING PARK LODGE | A TASTE OF AMERICA - IN YORKSHIRE | WHAT’S ON THE MARKET | DATES FOR THE DIARY AND MORE… April/May 2019
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EAT THROUGH THE SEASONS
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April/May 2019
Pork fillet
and vegetables with pear sauce April/May 2019
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LETTER FROM THE EDITOR
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April/May 2019
ello everyone, and a warm welcome to your April/ May edition of Wine & Dine Yorkshire. Time seems to have flown by, and we now find ourselves well into the new year. This season sees the introduction of many new recipes and foods coming back into popularity, something we are very excited about! We at Wine & Dine love the springtime; and have some real seasonal treats inside. We have also collated five of our favourite spring recipes for our readers, so if it is your turn to cook at home, why not give them a try! There is an ever-expanding food market in Yorkshire, with a number of locals doing their bit to ensure the region really is a great place to ‘Wine & Dine.’ Of course, we encourage everyone to do their shopping locally and explore the county, helping out local businesses in the area.
that you would like to see in Wine and Dine Yorkshire, don’t hesitate to let us know.
We would like to take this opportunity to again thank our readers, as always we are appreciative of your co-operation. If there are any regular features
We can be contacted through info@createtvt. co.uk. Alternatively, you can give one of our helpful team a call on 01904 820883.
This publication is a country-wide platform dedicated to food and drink, so if you are keen to advertise with us, or tell us your story please get in touch.
Lisa Warrener www.facebook.com/wineanddineyorkshire
@WineAndDineYks
MEET OUR TEAM SALES: ASHA ELIZABETH
SALES: LISA CALEY
Asha is our senior sales executive here at Wine & Dine Yorkshire. Her favourite food is a good steak and she likes trying out new restaurants and cooking up a storm in her kitchen with lovely new recipes.
Lisa is our part time sales executive here at Wine & Dine Yorkshire. Lisa is a keen baker and a lover of everything gin! Who isn’t! Lisa loves getting outdoors when possible, and her favourite food is steak.
SALES: HARRY SANGER
SALES: KIM WRIGHT
Harry, a new member of the sales team at Wine & Dine Yorkshire loves nothing more than Italian food. Cooking it or eating it, Harry will always opt for an Italian dish if given the choice.
Another valuable member of the sales team at Wine & Dine Yorkshire, Kim is also keen to indulge in Italian food, none more so than pasta. Failing that, you would probably see her down at her local Domino’s ordering pizza.
EDITORIAL: JOE HARRIS Joe is our features writer here at Wine & Dine Yorkshire. His preference is Mexican food, however he loves trying out new things at various different restaurants.
April/May 2019
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A 3-Day Culinary Extravaganza!
FRIDAY 17TH MAY TO SUNDAY 19TH MAY 2019 #DeliciousDoncaster2019 Tickets available at:
www.visitdoncaster.com
With live cooking demonstrations from celebrity chefs Simon Rimmer and Great British Bake Off winner Candice Brown
‘Local Produce Perfectly Prepared’ The Pig Inn Hotel and Restaurant, Snaith Road, East Cowick, Near Snaith, DN14 9BY Tel: 01405 839888 | info@thepepperedpig.co.uk www.thepepperedpig.co.uk
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April/May 2019
INSIDE
APRIL/MAY 2019 | ISSUE 16 | ESTABLISHED 2015 COVER STORY 08 WENSLEYDALE CHEESE EXPERIENCE Wensleydale Creamery, situated in the heart of the Yorkshire Dales, are launching a whole new cheese crafting experience for visitors. 13
A VISITOR’S GUIDE TO THE EVER-EXPANDING PARK LODGE We take a look at what’s on the menu in West Cowick’s worldclass shooting range.
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PETER SIDWELL’S COLUMN In this issue Peter discusses the best seasonal ingredients for this spring.
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A TASTE OF AMERICA IN YORKSHIRE! The story behind the American food fanatic turning into a selfemployed pancake perfectionist.
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THE BEST HOTEL IN YORKSHIRE? WE THINK SO.. Situated on the outskirts of Huddesfield, we visited the Manor House Lindley - a deluxe getaway we will never forget.
28 MEET THE CHEF We chat to Russell Johnson who talks us through his long journey towards becoming head chef at Oxo’s on the Mount, and his unique route into the cooking industry. 32 WHAT’S IN OUR BASKET? The latest products we have our eyes on ready for this spring.
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WHAT’S ON THE MARKET? We take a look at West Cowick’s beautiful Ship Inn, recently placed on the market.
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SPRING RECIPES Which one of our delicious spring recipes will you be following, if not all of them?
42 DATES FOR THE DIARY All the food and drink events coming up in the next few months.
© CreateTVT Ltd - Publisher of Wine & Dine Yorkshire. 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.
April/May 2019
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Yorkshire Wensleydale Cheese Experience
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It goes without saying that many would struggle to cope without dairy products such as cheese in their day-to-day diets PERHAPS one of the lesser-known crafts within the food production industry, Yorkshire’s Wensleydale Cheese Experience is now offering the chance to see how the experts go about their work.
opportunity for the whole family to get involved!” “Our interactive touch screens show our customers how we wax our famous cheese truckles, add the delicious cranberries to our Yorkshire Wensleydale and how we make
Wensleydale Creamery, situated in the heart of the Yorkshire Dales, are launching a whole new cheese demonstration area for visitors. At a reasonable price, you are able to watch the process carefully with a detailed explanation along the way. With a 1,000 year history behind Wensleydale cheese, the experience offers the chance for you to watch an experienced and knowledgeable cheese expert ‘carefully craft a 500g Yorkshire Wensleydale cheese from eight pints of milk’. We caught up with marketing expert Emily-Jane Smith Cummins who spoke to us about what this brand-new experience brings to the table. “Our new demonstration area for 2019 will host our popular cheese-making demonstrations and new butter and fudgemaking demonstrations. This is on top of cheese pairing and tastings and live cookery demonstrations offering the
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“The new interactive experience at the creamery is keen to inform visitors of the long tradition, with many being unaware of the facts dating back almost 1,000 years.” Wensleydale Blue. From our viewing gallery, visitors can watch milk being turned into curds and whey, salted, cut up and made into blocks of cheese.” Both the presence and production of cheese has a vast history in Wensleydale, dating back to the start of the millennium. It is suggested that as early as 1150 cheese making was popular with French Cistercian monks when they settled in the area. During the reign of Henry VIII and the dissolution of the monasteries, cheese making was a job
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passed on to many farmers’ wives. More recent history saw the first creamery built in Hawes, which was reported to be back in 1897. Edward Chapman, a local corn and provisions merchant began to purchase milk to make Wensleydale cheese on a larger scale. After a long and uncertain future for cheese production in the Dales, ‘Dairy Crest’ closed the creamery resulting in 59 people losing their jobs in 1992. Six months later, a team of ex-managers, together with a local businessman, completed
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There are also various dining opportunities at the creamery, with the famous 1897 coffee shop regarded as one of the very best in Yorkshire. Calvert’s Restaurant, another venue on site also boasts one of the proudest histories with their homemade, locally sourced products. “In our Calvert’s Restaurant we celebrate the best of Yorkshire Dales’ food. All of our dishes are homemade, created using locally sourced produce, with unique dishes inspired by the use of our cheese, milk and butter. From light bites to our signature dishes and daily seasonal specials, you will find a wide variety to choose from.” “You can enjoy the best of Yorkshire food with home-made dishes in our Calvert’s Restaurant or a tasty snack in our 1897 Coffee Shop. We have launched a brand-new toasted cheese scone, grilled cheese sandwich and home-made milkshake menus which we’re excited about! To round off your visit, indulge with some shopping from a fantastic range of gifts and local produce in our gift shop.”
a management buyout ensuring the company could continue with its good work.
Further details about all Wensleydale Creamery’s opportunities can be found on their website, which is accessible via www.wensleydale.co.uk. Do not hesitate to visit their online page for prices, opening times and other valuable information about the venue! u
The lengthy history of Wensleydale’s cheese production is now in the hands of the creamery, which continues to handcraft Yorkshire cheese to a time-honoured recipe using local milk. Opened in 2015, the turnover of the company has reached £27 million; contributing £12 million to the local economy. The new interactive experience at the creamery is keen to inform visitors of this long tradition, with many being unaware of the facts dating back almost 1,000 years. Emily also spoke to us about other key details of the display. “There is fun for the whole family with games and activities. Have fun driving the children’s milk tanker and learn all about how a cow makes milk. Watch clips of your favourite Wallace & Gromit films and discover memorabilia, along with a photograph opportunity too.”
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A visitor’s guide to the ever-expanding Park Lodge We take a look at what’s on the menu at West Cowick’s world-class shooting range Set in 44 acres of pristine countryside, Park Lodge Estate guarantees a world-class shooting experience. From clay shooting facilities to its air rifle range, Park Lodge has it all. However, we at Wine & Dine were keen to focus our attention elsewhere and find out more about the Lodge’s dining experiences. With the venue’s beautiful surroundings and elite facilities, naturally, we had similar expectations about the food on offer. With a lengthy menu offering a range of freshlyprepared options, there is definitely something for everyone at the Lodge. We caught up with Marketing Manager Diane Hall who talked us through what this wonderful venue provides. “We have various food options here at Park Lodge, all very popular with our customers. For example, our on-site Bistro café offers a number of choices for shooters who visit early morning. Everything is prepared by our chefs to a high level; they bake our cakes and pies, create delicious stews and curries.
of their MasterChef event on the 1st March. Hepworth Café recently received the prestigious ‘café of the year’ award, which recognised Hale’s outstanding work heading the Wakefield café. Hale also featured in the 2016 edition of MasterChef, where he reached the quarter-final stage. Diane added that the event was a great success and something Park Lodge will host again on the 31st May. The experience offers the unique chance to meet the chef, and taste some of Hale’s best dishes. “We really enjoyed hosting the event and it’s something we’re keen to bring back to Park Lodge. We’re lucky to be able to work with Chris; he comes here with his team and provides cocktails and canapés in our plush lounge, before guests are seated upstairs in the private dining room. He then goes on to serve a five-course tasting menu for the guests booked on to the event.” Despite their success Park Lodge are keen to expand, with some exciting proposals for the future. These include the relaunch of Sunday dinners.
“Our two chefs, Caroline and Sharon, enjoy producing dishes from scratch, including the day’s specials. We find that the traditional English breakfast goes down very well; it’s very popular with the shooters!”
“We’re pleased to be offering Sunday dinners again.” says Diane. “Our two fantastic chefs create a fantastic roast but be sure to book by calling 01405 764500, so we know how many people to cater for.”
As a consequence of boasting world-class facilities and services, Park Lodge was also delighted to welcome Hepworth Café Head Chef Chris Hale to the venue, as part
For booking enquiries or any other information, please contact 01405 764500 or email events@ parklodgeshootingschool.co.uk u
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WHAT’S ON YOUR SPRINGTIME MENU? Our food columnist, Peter Sidwell, talks us through some of his must-buys as we reach springtime thought I would highlight half a dozen coming-into-season ingredients for this issue so add them to your shopping list and make the most of them whilst they are in plentiful flavourful supply. Spring onions Basically a standard onion but picked before the bulb has formed. Even though they are available in the supermarkets all year round, provided you select British grown spring onions early in the season, the flavour is delicate and enjoyed in a range of dishes. Garnish or cook with spring onions to add texture and a little creativity to your cooking. Purple spouting broccoli Always select the most purple coloured stems and they will reward your careful attention with a delicate and tender variety of broccoli. It can be enjoyed raw with dips such as houmous or gently blanched and served with hollandaise. Trim off wilted leaves and woody stems and cook simply to get the best out of this lovely vegetable whilst it is in season.
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Asparagus Packed with vitamins A, C and K as well as calcium, potassium and iron, asparagus was traditionally grown in East Anglia and Worcestershire. When selecting your asparagus I would always go to your local farm shop rather than the supermarket as your produce is more likely to be fresher and has travelled a shorter distance to market.
It pays to be picky about your asparagus spears – they should be crisp, fine and delicate, especially if you are steaming them for a couple of minutes and serving with melted butter. Thicker stemmed asparagus are ideal for risottos, soups and quiches,
but make sure you remove the woody end of the spear before cooking. New potatoes The king of new potatoes, make the Jersey Royal the star of the show. Simply boil them then dress with a wild garlic pesto, the last two ingredients you need to get your hands on. Fish Make friends with your local wet fish monger if you haven’t done so and ask them to source some brown crab and sea bass for you. If you like brown crab meat it’s the female you need to ask for, otherwise the white meat in the large pincers in the brown crabs that are caught in the waters of the British coast is second to none. My favourite way to serve crab meat is on crusty sourdough toast with crushed garlic avocado and fresh red chillis. Sea bass is such a versatile fish, able to withstand baking, grilling or cooking in the frying pan. Ask for line-caught or wild sea bass. The best way to enjoy its flavour is with lemon caper butter. Don’t know about you but I’m feeling a bit peckish now! u
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Fantastic opportunities to join Ipsos MORI, one ofVISIT the UK’s leading brands in research, OUR WEBSITE TO FIND OUT MORE: CAREERS.IPSOS-MORI-FIELD.JOBS interviewing a variety of people in their homes about their interests, opinions and concerns. April/May 2019 www.wineanddineyorkshire.co.uk | 15
EAT THROUGH THE SEASONS
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Pan-fried halibut with roasted peppers and tomatoes
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The taste of Ame
IN YORKSHI 18 | www.wineanddineyorkshire.co.uk
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From an American food fanatic to a self-employed pancake perfectionist, Leah Schofield has shown how her unique Stateside food-inspired business has really taken off YORKSHIRE-based Leah, owner of the ‘Happy Food Group’, has caught the imagination of many with her unique business idea. Inspired by her trip to America in 2016, she now caters for various occasions in her portable horsebox, serving expertly made pancakes amongst other things. As pictured above, Leah started the business in 2017, a year on from visiting New York with her mum. She claims she ‘fell in love’ with the pancakes out in the States, with her business now firmly up and running in the UK receiving great reviews. Speaking to Wine & Dine Yorkshire, Leah told us: “I’ve always wanted to work for myself and always enjoyed cooking for people. My mum and I went to New York three years ago and I fell in love with the pancakes out there, which is where the idea came from.” “I’ve always loved baking; I could never master a nice neatly decorated bun/cake but somehow have managed to crack the decoration of a stack of pancakes! Messier the better I say.”
erica
IRE! April/May 2019
The Happy Food Group can be found at various events around Yorkshire, with the unmissable unique design of Leah’s stall. A transformed horsebox is where Leah works her magic, an idea that initially came around from her best friend. “The idea actually came around when my best friend was staying with me for a while. I came home one day from work to a horsebox on my driveway, she had bought it to do up herself and hire out. She then took on a different job and I bought the horsebox from her and continued the conversion. I had seen quite a few quirky horsebox conversions around and loved them!” With pancakes being popular across a number of countries, few can argue American pancakes aren’t up there with the very best. Typically fluffy, stacked and dripping in syrup – the American style and design is an art that Leah has mastered. With a number of pancake toppings and designs to choose from, it
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“As odd as it sounds, I love the stress of getting everything ready for an event. I also love hearing all the positive feedback from my customers, I love to make people happy with my food (hence the business name). As long as people are enjoying my pancakes and designs, I will continue to make them, as it is something I am very passionate about.” In terms of what lies ahead, the future looks bright for The Happy Food Group. Leah has announced that she will now be catering for all kind of occasions, with prices starting from £4.95 per head for a classic cold buffet selection, in a separate venture to her regular pancake making. Leah will also be serving up pancakes on the first Friday of every month at Pontefract Market, something she cannot wait to get started with. Looking even further ahead, Leah told us she has ambitions to regularly attend food festivals and markets, especially the local Huddersfield food and drink festival. “I visit Huddersfield food and drink festival every year, I love it there! I have not yet had a stall there but that is a definite must for the future.” This looks like it could soon become a reality, following her services being recognised by customers, and receiving a number of plaudits and positive reviews.
raises the question of where Leah gets her inspiration from. Through trial and error, she has found what works best, now only serving the very best, unique pancakes in Yorkshire. “I follow a lot of creative bakers on Instagram and Pinterest who are always making crazy cakes etc so I thought I would try some of their toppings on the pancakes. Some worked, some didn’t. I like to use popular desserts/chocolate etc and create something from that. Obviously with them being American pancakes I’ve tried to recreate American desserts like the ‘s’mores’ one I do. That is definitely my most popular.”
“Leah catered for our Cooperate Pancake Tuesday event for 100+ people which was the first of its kind within our business,” said one customer. Another said: “I recently ordered a couple of pancakes in a jar, absolutely scrumptious. Big fan of the Terry’s chocolate orange pancakes and great value for money, get your orders in.” If you are looking for further information on Leah’s Happy Food group service, do not hesitate to get in touch with her. The page can be found on Facebook via ‘The Happy Food Group’, alternatively – Leah can be contacted on 07787 269038 u
Leah hasn’t always worked in food, though, with her career path changing direction from where she first began. “This idea came around fairly later on for myself. I have worked in various retail positions for the last eight years. Jobs such as car sales and management have all led to me where I am today. “It is one of those jobs I love doing, and I can work in my own space. I have an amazing set of friends and family who will help me out when I need it the most – which is something I am very appreciative of. I am very lucky to be surrounded by some great people.” We also spoke to Leah about the stresses of working independently, and what she takes out of every day preparing food for the people of Yorkshire.
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We are situated in the heart of the delightful town of Market Weighton, close to the surrounding amenities and attractions. During the day we serve breakfasts, sandwiches, soup, hot and cold beverages and our evening menu is full of homemade recipies and sauces prepared on site. 13 High Street, Market Weighton, East Riding of Yorkshire YO43 3AQ. Tel: 01430 873240 Email: rossinidamsel@hotmail.com
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The best Yorkshire? W 22 | www.wineanddineyorkshire.co.uk
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t hotel in We think so... April/May 2019
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Wine & Dine Yorkshire’s editor, Lisa Warrener, visits Manor House Lindley, named the north of England’s best hotel for interior design, and also priding itself on ‘a dining or drinking destination to suit every style’ Here at Wine & Dine Yorkshire we have wine and dined at some of the very best restaurants in Yorkshire. However, the quirky, friendly, chic and just simply amazing Manor House may just be the best place we have ever visited. A deluxe getaway we will never forget. Situated on the outskirts of Huddersfield, the hotel was recently renovated by Sara and Mike Pressley with no expense spared, blending Chinese and Japanese influences with glitz and glamour. Stepping foot in the hotel, you didn’t know where to look first, the atmosphere, decor and attention to detail was second to none, everything was immaculate, even the
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toilet was stylish. The hotel’s aroma stayed with you the full length of your stay.
We headed to our room, which again, didn’t disappoint. Each room is individually designed. We stayed in The Diamond Room which was immaculately clean, decorated with quirky accessories such as old-style telephones and the complimentary lemon macaroon went down a treat! However, as tempting as it was to just dive into the inviting bed with freshly puffed pillows and stay put for the night, we were itching to get to the restaurant and see what was on offer. The Lantern Room restaurant oozes elegance and luxury and again just like the rooms was filled with unique and quirky decor. We opted for the a la carte menu which is priced at £45 for two courses or £60 for three. We
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sat right in the bay window, which I personally thought was one of the best seats in the room. We started with all three dishes from the snack section which started with the ‘Smoked Cod Roe, Keta, Seaweed.’ It had a crispy outside and lovely soft inside with a very strong taste. Our second snack was the ‘Truffle, Cavolo Nero, Rye’ a dish which excited me as this was the first time I had tried truffle. I thoroughly enjoyed the taste and the flavour combination was magnificent. The final snack was the ‘Cheesy Doughnut’ fermented with garlic and marmite. I automatically questioned the marmite as I was unsure if this would go, but it worked really well, the cheese was strong but subtle at the same time and wasn’t overpowering.
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Now it was time for the amuse-bouche which was made with pear, Tunworth and sherry vinegar. This was light and frothy, the pear refreshed your pallet and the sourdough was lovely and warm. It was accompanied with a pork crackling butter which was the highlight of the dish, melting in your mouth finished by a little crunch. The snacks were the perfect size to sample new flavours and combinations, but not overfill you, the presentation of the dishes made you excited to see
what would come next. Now it was time for the starters, I went for the ‘Orkney Scallop, Smoked Eel, Granny Smith’. The beautifully
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cooked scallops were very soft and extremely moreish. As I’m not a big fan of apples, I was concerned that all I would taste would be mushed apple, however, they were cooked perfectly and worked really well together - it may have even changed my opinion of apples! My partner had ‘Poached Oysters, Sticky Pork Cheek, Celeriac’ Again, it was a beautifully presented dish; the meat was cooked perfectly and extremely tender. I had to have a taste as it was my first time trying oysters. It’s always been a dish I’ve said I wanted to try but never got round to
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it and boy, was I missing out! It seems extraordinary that we had tried all this exquisite food and hadn’t even had our mains yet. The mains we chose were the ‘Spiced Duck, Confit Leg Tart, Sprouting Broccoli’ and the ‘English Rose Veal, Pumpkin, Swiss Chard’. I have never seen duck served like this before, it was as elegant as a painting. So succulent and juicy, it’s one of the tastiest dishes I have ever eaten, everything about it was perfect. The veal was again perfectly cooked and presented, served pink and tender. It was then time for our pre-dessert. I’ve never really understood why it’s called a ‘pre-dessert’ when it’s still a dessert? However, the ‘Lemon Meringue Pie’ can be a pre-dessert any day of the week for me! So refreshing and light, it was the perfect palate cleanser to get us ready for our main desserts - although we were pretty full by this point. ‘Manor House Mont Blanc’ was my choice as I love white chocolate! My partner went for ‘Caramel Mousse, Popcorn, Chocolate Hazelnut’ a delicious pudding rich in flavour from the chocolate and the
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popcorn, a treat perfect for those with a sweet tooth. Throughout our visit to the restaurant our drinks were never empty, topped up by the polite and friendly staff when necessary. Dining in The Lantern Room and sampling all it has to offer was an outstanding experience - one we will never forget. Nothing is understated and although it could come across pretentious, the relaxed, informed, chatty staff take the edge off everything and were there to guide us through any queries we had, preparing us for the culinary adventure.
which can be said about everything we tried at Manor House Lindley. It was the perfect end to a perfect getaway. A special mention to the hotel’s manager Mark, who took time out of his day to show us around the hotel and answer any questions we had, he really made us feel special. You could tell that Mark and all the staff at the hotel were proud of what they have achieved and rightly so as this is one of the, if not THE best, boutique hotels I have ever stayed in.
Since visiting Manor House Lindley I have booked to stay again as I want to relive everything we experienced that weekend. So the next time you are looking for a weekend away to be wined and dined, experiencing elegance on a plate, why not consider this beautiful hotel, I guarantee you won’t be disappointed. But prepare yourself; you may never want to leave! For more information on Manor House Lindley, visit www. manorhouselindley.co.uk u
After a faultless night, we headed down for breakfast (even if we were still full from the night before). The hotel itself was preparing for a wedding fair but this didn’t affect the standard of service and attention we were given. All the continental options were available to help yourself to, and we also opted for the full English breakfast, which was cooked by order. This was totally gorgeous, it wasn’t greasy, the poached eggs were cooked to perfection, the bacon was delicious and left you wanting to eat more,
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MEET THE CHEF RUSSELL JOHNSON Following our visit to Oxo’s on the Mount in the December/January edition of Wine & Dine, we were so impressed we were keen to learn about the good work that goes on behind the scenes. Head chef Russell Johnson was the man responsible for our delicious dishes last time, so we caught up with him for a chat 28 | www.wineanddineyorkshire.co.uk
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“I thrive on the challenges the industry brings. I love teaching and learning from my peers and mentors alike, every day brings something new.” As a teenager coming out of school with seemingly endless opportunities, understanding what is best for yourself and knowing who to listen to can often be difficult. In some cases, all it takes is a few words of inspiration, and this was no different for Russell Johnson in his pursuit of becoming a head chef. Johnson, currently working at York’s beautiful Oxo on the Mount, was studying home economics before being told he was ‘naturally talented’ by his teacher - inspiring him to pursue a career in the hospitality industry. Johnson told us it was a dream of his to be a chef, and have some sort of career in catering. Currently residing in Easingwold, a quaint little town 12 miles north of York, he has worked his way through various positions, now finding himself heading up
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the Kitchen at Oxo’s on the Mount. Speaking to Wine & Dine Yorkshire, Johnson discussed his rise through the ranks. “Despite studying home economics at school, I started cooking after leaving aged 16, it was my dream job to pursue a career in the catering industry. I actually broke into the industry via home economics, as I was told by my teacher I was naturally talented, which gave me the incentive to pursue a career in hospitality.” “I started working as an apprentice chef in various hotels in Newcastle including The County Hotel and The Vermont Hotel. I then moved a little south to gain more experience at Redworth Hall and the Hallgarth Hotel just outside of Darlington before moving further south to Seckford Hall in Suffolk. “I then returned back up north to North Yorkshire where I gained my first head chef position at the Durham Ox in
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Crayke, followed by the Rose and Crown at Sutton on the Forest. Following that I headed up the kitchen at my current role at Oxo’s on the Mount in York.” Set within Mount Royale Hotel, Oxo’s on the Mount is a unique location offering the best setting for dining experiences. As head chef, of the venue, Russell is said to have created an ‘imaginative and tantalising menu combining the best British ingredients locally sourced, cooked with passion and pride.’ The venue has also developed a healthy reputation with customers, following their guarantee of excellently delivered dishes, cooked with locally sourced products. Of course a large part of their success is Johnson, and he spoke to us about the freedom of being a chef, and the luxury the role brings which few other professions can rival. “There are so many great things about being a chef. I suppose the freedom to express yourself and being able to compose fresh dishes when new produce comes into season excites me a lot. I also thrive on the challenges the industry brings. I love teaching and learning from my peers and mentors alike, every day brings something new.”
called “The Park by Adam Jackson”, where they serve fine dining food using high quality ingredients along with a superb wine list. Adam is an extremely talented and passionate chef in his field which has seen him gain many accolades.” Following his lengthy career path within hospitality, Russell says he enjoys his time working at Oxo’s, and playing his part in achieving the business motto” ‘cooking with pride and passion.’ A keen family man and lover of all things sport, the chef equally enjoys his downtime away from the kitchen. However, it is no secret he always looks forward getting back to the day job, providing some of the best quality dishes within Yorkshire. For further information about Oxo’s on the Mount, visit www.oxosrestaurantyork.com to keep up to date with the latest deals. u
Following his vast experience working with food, we decided to ask Russell the questions that matter. For example his favourite dish to prepare and the personal favourites of a chef! Russell suggested spring was his preferred season to ply his trade, giving him an opportunity to experiment with fresh produce. “It is very hard to pick one particular dish because every season has its own highlights! Spring is my favourite season with its products like asparagus, Jersey royals, lamb etc, I also very much like the game season”. “In terms of my personal favourites, there is a local place
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April/May 2019
COMPETITION TIME Win a Park Lodge Signature Spa Experience for two We have teamed up with Park Lodge to bring all our readers a brand new competition. How does a full Signature Spa experience for two sound, in the safe hands of Park Lodge and their luxury facilities? Located in West Cowick, East Yorkshire, this is the perfect place to get away for the weekend and unwind.
The winners will receive full use of Park Lodge’s facilities, including the sauna, hot tub and fire pit. There will also be a facial and back massage provided for each guest, alongside a food platter and bottle of prosecco. If that is not enough, there will also be a £25 gift voucher given to each guest to spend on future treatments.
HOW TO WIN To be in with a chance of winning, all you have to do is drop us an email and tell us what you would like to see as a regular feature in Wine & Dine Yorkshire.
April/May 2019
Send your entries with your name, address, daytime telephone number and your answer to sales@createtvt. co.uk by Friday 24th May. One lucky winner will be selected at random. u
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WHAT’S IN OUR
From food goodies and kitchen accessories to must-have gifts, we take you through some of the products we have our eyes on What is it? Kenwood Mini Chopper Where can I get it? Amazon, £17.45 Why should I get it? Because of its compact size, it can be left out on the countertop or stored in the cupboard. Vegetables or fruit can be chopped up in this without the mess or effort. And you know what the best thing about this is? You can chop onions without the tears flowing!
VES
E LO E & DIN
WIN
What is it? Bread & Butter Chardonnay 2017 Where can I get it? Asda, £15.99 Why should I get it? White wine fresh from the States. Complex and layered, with distinctive notes of vanilla bean, almond husk and tropical fruit - it’s reminiscent of a decadent crème brûlée! Californian Chardonnay at its very best.
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What is it? Spreadable Whisky Where can I get it? Firebox.com, and other online retailers, £9.99
Why should I get it? Spreadable whisky is the surprisingly delicious way to sneak a rich dose of malty goodness onto your morning toast. Marvellously indulgent, it’s the perfect treat for when a morning tipple would be a step too far into alcoholism. A seductive hint of what smokey delight lies beyond sundown.
April/May 2019
What is it? Hotel Chocolat The Chocolate And Gin Gift Collection Where can I get it? Next, £20 Why should I get it? Here’s to you. A gin-inspired collection containing cocoa gin. It’s your very own gin palace. We’ve brought together a collection of best-loved gin-inspired recipes and a Great Taste award-winning gin. The Supermilk Chocolate Puddles are comforting with creamy milk chocolate and 65% cocoa. Less sugar than dark chocolate
What is it? Pukka Organic Latte Cacao Maca Magic Where can I get it? Sainsbury’s, £5 Why should I get it? Let the magic of maca and the power of ashwagandha soothe your soul in a cup of chocolatey latte delight. Deliciously smooth, these herbal heroes will entice you into a swirl of organic goodness. A luxuriously chocolatey blend with ashwagandha, no added sugar, just add milk, naturally delicious, incredible organic herbal drink, dairy, soya and gluten free, vegetarian and vegan.
What is it? Waitrose Melt in the Middle Chocolate Puddings Where can I get them? Waitrose, £4 Why should I get it? Waitrose’s own chocolate sponge with a melting middle, made with free range eggs, Belgian chocolate, butter, flour and cocoa.
April/May 2019
VES
WIN
E LO N I D & E
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What’s on the market?
Ship Inn, 73 High Street, West Cowick, East Yorkshire, DN14 9EB Guide Price: Freehold ÂŁ295,000 Traditional-style village freehouse offering great potential for further development. Located in the centre of this thriving and expanding East Yorkshire village 34 | www.wineanddineyorkshire.co.uk
April/May 2019
he traditional building was owned and operated by our clients for over 10 years, who choose to trade five evenings per week and Sunday daytime. This attractive village freehouse is a smartly presented traditional-style village pub. Deriving around 80% of its trade from sales alone there is excellent potential to increase the opening hours or even extend the food trade offer. Appropriately sized with a well presented lounge bar and centralised return bar servery, this would be an asset to any
April/May 2019
potential buyer. The catering kitchen facility and excellent ancillary accommodation also provides superb amenities for the eventual buyer. There is a large covered seating terrace outside and garden trading areas in addition to a good size customer car park. Outbuildings provide potential to allow letting bedroom accommodation subject to the appropriate consents. Strictly by appointment only via Davey Co, email sales@daveyco.com, call 0333 200 8788 or via the web at daveyco.com u
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SPRING REC
With spring well under way, there are plenty of delicious seasonal recipes that aren’t going to cook themselves! Here we have picked some of our favourite seasonal options, giving you all the ingredients and a step-by-step method. Be sure to pick your favourite and give it a go! 36 | www.wineanddineyorkshire.co.uk
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CIPES
GRILLED CHICKEN SALAD Ingredients • 1 1/2 tablespoons chopped fresh oregano • 1 1/2 tablespoons canola oil • 2 teaspoons minced garlic • 4 skinless, boneless chicken breasts • Cooking spray • 3/4 teaspoon salt • 1/2 teaspoon freshly ground black pepper • 8 asparagus, trimmed • 8 spring onions, trimmed • 2 tablespoons extra-virgin olive oil • 1 1/2 tablespoons white wine vinegar • 1 avocado Method 1. Combine oregano, canola oil, and garlic in a large bowl. Add chicken; toss to coat. 2. Heat a grill pan over medium-high. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 7 minutes on each side or until done. 3. Coat asparagus and spring onions with cooking spray; add to pan. Cook 3-4 minutes or until charred and tender. 4. Combine remaining salt, pepper, olive oil, and vinegar in a large bowl. Add asparagus and green onions; toss. Serve with chicken on a bed of lettuce and avocado.
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CHICKEN AND VEGETABLE PIES Ingredients • 400g whole-wheat flour • 1 tablespoon salt • 1 teaspoon baking powder • 10 tablespoon ice-cold water • 100ml extra-virgin olive oil • 1 1/2 pounds chicken • 100g french green beans • 3/4 cup finely chopped carrot • 1 tablespoon chopped fresh thyme • 1 tablespoon minced garlic • 1/2 cup fresh or frozen green peas, thawed • Cooking spray • 1 1/2 cups unsalted chicken stock • 1 tablespoon chopped fresh flat-leaf parsley, plus more for garnish • 3/4 tsp freshly ground black pepper • 1 large egg, beaten • 1 teaspoon water
Method
pepper, and remaining salt.
1. Place flour, salt, and baking powder in a food processor; pulse until combined. Stir together ice-cold water and 2/3 cup oil. With processor running, slowly pour water-andoil mixture through food chute, processing until dough is crumbly. Turn dough out onto a lightly floured surface. Knead 1 minute. Press into a 5-in disc shape thick enough for 12 portions; wrap in plastic wrap, and chill 30 minutes.
3. Whisk egg in a small bowl. Divide
2. Place chicken in a pan and stir in peas. Add chicken stock and bring to a boil; cook for additional 3-4 minutes or until thickened. Fold in parsley,
4. Bake at 200c for 22-25 minutes or
dough into 12 equal portions, shaping each into a ball. Roll each ball into a 6-inch circle on a lightly floured surface. Spoon chicken mixture onto center of each circle. Brush edges of dough circles with egg wash; fold dough over filling to form half-moons. Press edges together.
until crust is lightly browned. Top with additional parsley, if desired.
RASPBERRY & LEMON DROP Ingredients • 500ml lemon juice • 4 tablespoons honey • 100ml of warm water • 250ml vodka • 15 raspberries • Mint • 6 ice cubes • 1 lemon slice Method 1. Have a cocktail shaker at the ready, add both
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the honey and lukewarm water together and ensure the honey is thinned and dissolved. 2. Apply 10 raspberries to the mix along with vodka and lemon juice. Add ice cubes and shake until throughly mixed together. 3. Filter through strainer and pour into a glass. 4. Add remaining raspberries, mint and lemon for garnish!
April/May 2019
SPRING FISH PIE Ingredients 50g bagged leaf spinach 500g small new potatoes 2 eggs 250g skinless, boneless white fish fillet. ½ lemon 1 tbsp olive oil Method 1. Place potatoes into a saucepan, with the spinach set aside resting in a colander. Then, ensuring you cover the full surface area, tip hot water over the potatoes and spinach individually. Cook the potatoes for roughly 10 minutes
at 220C/fan ensuring they are tender, followed by slightly crushing. 2. Spinach should be fully dried out before being positioned onto an ovenproof dish. Next, crack eggs into the same dish and add salt and pepper if preferred.
3. Position fish over spinach and egg, and drizzle lightly with lemon. Spoon over the potatoes, gently pouring over a small amount of olive oil. 4. Bake for around 25 minutes until cooked. Serve directly from dish.
SEASONAL GUACAMOLE
Ingredients 4 small avocados 3 diced tomatoes 200ml freshly squeezed lime juice 1 diced onion 4 cloves garlic 1 tablespoon coriander Salt (optional amount)
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Method
guacamole.
1. Prepare the avocado by scooping out the inners, and crushing down to reasonable size. Add the avocado contents into a bowl covering the mix with lime juice.
3. Now it is time to add seasonal extras, onions, tomatoes and salt.
2. Crush together until it is thinned and the consistency is correct for
5. Now its time to serve with your favourite dishes.
4. Finally, chill and wait until it’s cold enough.
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SUBSCRIBE TODAY! 1 YEAR - £10.50
DECEMBER/JANUARY 2019 - ISSUE 015
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WHAT’S INSIDE Indulge this weekend We give a rundown of the best places to visit in Yorkshire if you want a bottomless brunch
Gin Journey We all know about drinking and no driving, So why not have a chauffeur-driven carriage take you around the best bars in Leeds?
Oxo’s On the Mount From succulent scallops to beautiful braised belly pork, we review the delicious menu from The Mount Royal hotel’s restaurant in York.
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Servers carve 15 types of grilled meat at your table with a wide range of salads and hot dishes WATERMAN’S PLACE, 3 WHARF APPROACH, LEEDS LS1 4GL CONTACT: 0113 400 1183
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ALSO INSIDE: INDULGE OR DETOX RECIPES | FOODIE FRIENDS YORK BRITAIN’S BEST ROAST DINNER | WHAT’S ON THE MARKET | EVENTS AND MORE...
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April/May 2019
April/May 2019
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dates for the
DIARY
THE BEST OF EVENTS AND ENTERTAINMENT THROUGHOUT YORKSHIRE
A TASTE OF FRANCE WINE DINNER Wednesday 8th May Malmaison, Leeds Chez Mal 2019 wine dinner series will kick off with A Taste of France. An evening dedicated to the luxury and decadence of French food and drink, which will be showcased through a 5 course wine pairing dinner. The evening will be hosted by Chris Rogerson and Lucy Womersley and will feature wines from the Loire Valley, Bordeaux and Epernay regions. £69 per person including 5 course menu and wine pairings.
THE GIN & RUM FESTIVAL LEEDS Friday 17th - Saturday 18th May Leeds Town Hall The UK’s largest Gin & Rum Festival tour is coming to Leeds! Get ready to be spoilt for choice with over 60 different gins and 60 different rums in an amazing venue for you to discover. On arrival, you will receive a branded Copa glass, guide and glass satchel, which are all yours to take home. The guide showcases all our products and where you can find them, some of these being exclusive to the Gin and Rum festival.
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STRENSALL GIN RUMMY AND FIZZ FESTIVAL
WHITBY FISH AND SHIPS FESTIVAL
Saturday 18th May Strensall and Towthorpe Village Hall, Northfields, York
Saturday 18th May–Sunday 19th May Whitby Harbour Explore everything that’s special about the Yorkshire Coast’s magnificent maritime culture, from the building of its boats to its multi award-winning fish restaurants. Whitby is one of the few places left in Britain where you can still experience the seafarer’s way of life from sea to shore, as it has been for hundreds of years.
Pop up Gin and Rum festival, and if they’re not your thing, we have vodka to celebrate the joy of a well-made gin and tonic, or other mixer (spirit) if you fancy! You can’t leave Prosecco out of the mix, and you really, don’t want to miss out on our Prosecco cocktails. There will be live music, as well as light snacks to purchase.
April/May 2019
PUB IN THE PARK Friday 31st May Roundhay Park Tom Kerridge and his merry band of foodie friends toured the country in 2018 with a stellar line up of worldclass chefs, Michelin-starred pubs, plus a selection of other top UK pubs and restaurants where they served their most popular dishes. Now, along with headline music, cracking shopping and other festival fun, Pub in the Park is heading to the beautiful suburb of Roundhay to bring the people of Leeds a taste of the festival.
THE GIN SOCIETY FESTIVAL Friday 21st June – Saturday 22nd June Scarborough Spa The Gin Society Festival Scarborough returns with pure Gin Delight. What’s more, new for 2019 the ticket price includes 1 Free G&T. Enjoy a true Gin Festival, featuring 120 listed gins, plus a selection of new and local gins to enhance your experience in the amazing setting of Scarborough Spa
THE GREAT YORKSHIRE SHOW Tuesday 9th July to Thursday 11th July Great Yorkshire Showground in Harrogate The Great Yorkshire Show is an iconic three-day event and one of the biggest agricultural events in the English calendar. The show celebrates food, countryside and agriculture with something for everyone of every age while keeping farming at its heart.
April/May 2019
SAUSAGE AND BEER FESTIVAL
CANON HALL FARM FOOD FESTIVAL
Friday 19th - Saturday 20th July The Camp Hill Estate, Bedale
Friday 23rd August – Monday 26th August Cannon Hall Farm
Relax on the Estate with friends and family to a backdrop of live music, and plenty of food. With over 30 different types of ales from the local area and beyond served in the Rustic Barn and in our brand new Bierkeller tent, we have something new for everyone. Expect delicious brews from Black Sheep Brewery, Ainsty Ales, Wensleydale Brewery and Theakstons to name but a few. What comes with beers? Sausages! We’re hosting the Yorkshire round of the national Champion of Champions meaning whoever wins Best Sausage will go on to represent the county later in the year. The infamous sausagetasting event will be held on Saturday with two tents crammed full of delicious sausages for you to sample.
With amazing food and drink on offer, learn how to make delicious food yourself, or spend the afternoon in the craft tent.
KIRKSTALL DELI ABBEY MARKET Last weekend of every month until November 2019 Kirkstall Abbey, Leeds On the last weekend of every month until November 2019, Kirkstall Abbey turns into a deli and street food market. With over 40 stalls each day there is sure to be something for everyone. Why not relax in the beautiful surroundings of one of Britain’s best-preserved abbeys while the kids play in the castle or sandpit.
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SELBY’S PREMIER BISTRO & BAR -HOMEMADE FOOD - YORKSHIRE ALES - FRESH COFFEE-
Extensive Gin Menu 1 The Crescent, Selby, North Yorkshire,YO8 4PU. Call 01757 702968 Visit: www.no1selby.co.uk Email: welcome@no1selby.co.uk
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April/May 2019