Wine & Dine Yorkshire - April/May 2018

APRIL/MAY 2018 - ISSUE 012

DINE

YORKSHIRE

Wine&

BI-MONTHLY

WHAT’S INSIDE Botanical boom

The popularity of gin is soaring to new heights so we found out what makes your G&T so delicious

Dining al desko

Are you one of the thousands of Britons eating lunch at your desk?

Competition

Win afternoon tea for two at The Grand Hotel, York

PICK ME UP - I’M FREE!

SELBY’S PREMIER BISTRO & BAR -REAL FOOD - LOCAL PRODUCE - YORKSHIRE ALES - FRESH COFFEEExtensive Gin Menu, Cocktails, Early bird Menu £7.50

1 The Crescent, Selby,YO8 4PU. Call 01757 702968 Visit: www.no1selby.co.uk Email: welcome@no1selby.co.uk

ALSO INSIDE: NO1 THE CRESCENT - CHANGING THE SELBY SOCIAL SCENE SEASONAL RECIPES | MEET THE CHEF BEHIND THE MENU AT THE BOTANIST April/May 2018

www.wineanddineyorkshire.co.uk | 1

EAT THROUGH THE SEASONS

2 | www.wineanddineyorkshire.co.uk

April/May 2018

Thai Scallops on a bed of asparagus

April/May 2018

www.wineanddineyorkshire.co.uk | 3

LETTER FROM THE EDITOR

4 | www.wineanddineyorkshire.co.uk

April/May 2018

ello foodies!

Welcome to your April/May issue of Wine & Dine Yorkshire!

Can you believe how quickly this year is disappearing? The great thing about this country is the huge range of seasonal produce we can get year-round. The ingredients we can source locally for our cooking is always changing, sometimes on a week-by-week basis, and that has a lot to do with the weather we so often complain about!

We are well and truly into spring now, which for us here at Wine & Dine means lighter, fresher meals, colourful plates of wonderful, healthy food and fizzing cold drinks - you can’t beat it!

We have had SO much positive feedback about our magazine and it’s really great to hear that so many people look forward to picking it up off the shelves, having a read and trying out the recipes.

My local newsagent told me just the other day that customers come in each day and ask when the new issue is out so they can grab a copy to take home!

Thanks ever so much to our loyal readers for your kind words, we love that all of our hard work is appreciated.

Once again we’ve worked with some fabulous businesses for this issue - I think each time we produce another edition I am even more sure that

Yorkshire is the UK’s good food capital!

If you’d like to have a chat to us about your business, just give us a call on 01757 681380 or email sales@createtvt.co.uk. We’d love to hear from you.

For now, sit back and enjoy this issue, we’re sure you’ll love it.

Lisa Warrener www.facebook.com/wineanddineyorkshire

@WineAndDineYks

MEET OUR TEAM SALES & MARKETING: KIM WRIGHT Kim is currently fulfilling a number of duties here at Wine & Dine Yorkshire. She has a strong background in Human Resources and is passionate about traditional Yorkshire pubs and restaurants.

April/May 2018

SALES: NICOLE LYTHGOE Nicole is our very own sales extraordinaire who has made herself indispensable to us here at Wine & Dine Yorkshire.

Combine that with a love of a good Yorkshire pub, and she’s the perfect fit.

SALES: BECKI LIDDLE Becki’s background in customer support should offer a great dynamic to her new sales role here at Wine & Dine Yorkshire. And with a love of gin and pasta, we reckon she’ll fit in just fine!

www.wineanddineyorkshire.co.uk | 5

It started with a seed, an idea to create a secret garden of food and drink. A place where antiquities and trinkets hang from the walls, and resident botanists craft unusual concoctions. Some arrive for the live music, some for the conversation; but here at The Botanist, all can enjoy a wondrous occasion...

15-19 Stonegate, York, YO1 8ZW 01904 541177

67 Boar Lane, Leeds, LS1 6HW 0113 2053240

YE OLD SUN INN CASK ALES • GREAT FOOD • ACCOMMODATION

Food: Mon Closed, Tue 6pm-9pm, Wed-Thu 12noon-2pm, 6pm-9pm, Fri 12noon-9pm, Sat: 12noon-9.30pm, Sun 12noon-5pm, 3pm-8pm, Sunday lunch 12noon-5pm Wood Fired Pizza 3pm-8pm

Licensee of the Year 2013 by the BII (British Institute of Innkeepers)

Main Street, Colton, Tadcaster, LS24 8EP. Tel: 01904 744261 www.yeoldsuninn.co.uk

6 | www.wineanddineyorkshire.co.uk

April/May 2018

INSIDE

APRIL/MAY 2018 | ISSUE 12 | ESTABLISHED 2015 COVER STORY 08

NO1 THE CRESCENT The Selby bar and bistro is changing the town’s social scene with a venue to rival even the trendiest bars in York and Leeds. We went along to find out more

12 PETER SIDWELL

Our resident columnist discusses

what’s great on our plates in

spring and how to cook wild

garlic, which can now be found

in abundance out in the countryside 16

MEET THE CHEF This issue we chatted to James Scott, executive chef at the New World Trading Company - the brand behind The Botanist

22 WHAT ARE BOTANICALS?

The low-down on all the key

ingredients flavouring your gin 28

DO YOU DINE AL DESKO? Thousands of us eat lunch at our desks and while it’s not an ideal way to eat, we’ve given you some lunchbox alternatives to a pre-packed sandwich from your usual haunt

31

COMPETITION TIME Who loves cake? Win a delicious afternoon tea for two at The Grand Hotel, York

32

WHAT’S IN OUR BASKET? An eclectic mix in our shopping basket this month, from blue wine to cheese-making kits! We want it all!

34

WHAT’S ON THE MARKET? We take a look at the Mayflower in Austerfield near Doncaster, a lovely bar, restaurant and wedding venue in a beautiful village - could you see yourself running this place?

36

SEASONAL RECIPES Cook up a storm with spring flavours in this issue’s top recipes, using seasonal ingredients that you need to fill your shopping basket with right now! Lamb shawarma and broad bean and goat’s cheese bruschetta will all get your mouth watering!

42

DATES FOR THE DIARY There’s foodie events on pretty much every weekend now food festival season is upon us find out when the county’s best ones are

© 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 2018

www.wineanddineyorkshire.co.uk | 7

8 | www.wineanddineyorkshire.co.uk

April/May 2018

Breaking the mould in the heart of Selby The new bar and bistro breathing new life into Selby’s social scene hen Kate Dawson was asked to take over the running of No1 The Crescent last summer, she wasn’t sure what to expect. Having previously run a family focused public house on the outskirts of Bridlington for several years, she felt it was time to step up to a new challenge. Since taking over No1 The Crescent, she has managed to completely transformed the perception of socialising in Selby - could Selby be the new York?

Inside, No1 The Crescent oozes an effortless style; rustic worn features blend seamlessly with modern accents, creating a truly relaxed and comfortable ambience. It’s just a stone’s throw from the stunning Abbey and the place easily rivals some of the coolest, trendiest bars in York.

April/May 2018

Kate, who took over management of the venue last July, said: “I absolutely love living and working in Selby! I was a little apprehensive about moving here, but it feels very up and coming and there are some really nice bars opening. I have to say, the people that come in here are lovely, we never have any trouble and it’s such a great atmosphere to work in.”

The bar and bistro, which is owned by Old Mill Brewery, a family-run, independent brewery based in Snaith, is already becoming well known for its welcoming ambience, good food and wide range of good quality drinks.

Kate said: “We have developed a fantastic cocktail menu, which is going down a storm. I think it is important that

www.wineanddineyorkshire.co.uk | 9

we serve cocktails correctly, with a touch of class and with proper ingredients, rather than just throwing them together!

We also have a wide selection of gins, wines, beers, ales and hot drinks. I’ve found that the people who come in here just want to come out and have a nice time, not cause trouble and fight to get to the bar. Equally, people want to walk into a bar and feel comfortable and welcome and we have received a lot of praise for just that.

“I’d love for people to start to see Selby as an alternative night out to York. It’s had a bad reputation in recent years but I’m hoping that we can start to change that view a little bit. Pubs nowadays have to be forward thinking and step it up a gear. People want more but have less, so you have to move with the times and ensure that the choose to spend their time and money with you.”

The bar opens during the day from 10am and is becoming a popular spot for office workers, ladies who lunch, couples and families to sit back and enjoy a delicious homemade lunch in a chilled atmosphere. While the menu is constantly changing to ensure ingredients are fresh and in season, burgers, sharing platters and salads feature heavily on the menu year round, as well as a selection of gastro pub-style dishes for bigger appetites. Children are welcome making it an excellent choice for families.

For further information, visit www.no1selby.co.uk u

10 | www.wineanddineyorkshire.co.uk

April/May 2018

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

April/May 2018

www.wineanddineyorkshire.co.uk | 11

WILD GARLIC Our columnist, Peter Sidwell, is all about embracing spring and the delicious British produce this season brings to our plates pring is here - lambs are popping up in the fields, the daffodils are out and its not dark when I go to work and when I get back home.

This season makes everyone feel better about things. It is also a great time in the kitchen to begin embracing British seasonal produce. It is only now that it starts to poke its way through. Sprouting broccoli is going to be in season soon and I love to make a simple mid-week family supper by adding the broccoli to a pan of boiling pasta about five minutes after it has gone in to cook. Meanwhile I chop a little garlic and salted anchovy in a pan with plenty of olive oil and cook for three to four minutes, drain the pasta and broccoli then mix it all together and finish with some Pecorino (there’s a Yorkshire one) or Parmesan cheese.

Its the perfect combination of great British produce with that oh so familiar family dinner of pasta, so give it a go!

April is a great month for getting out and introducing yourself to picking

12 | www.wineanddineyorkshire.co.uk

wild garlic. It is truly an amazing product that is everywhere. It is so easy to pick while out and about in the countryside to take home to incorporate into all kinds of dishes and recipes. I always remember as a kid we would take our family dogs walking up to Millington Wood, just outside Pocklington up on the Wolds

where the garlic grew like a lush green blanket along the bed of the woods.

As a child I did not realise what that smell was, but now, as a chef and dad myself, talking my kids out walking with my trusty penknife in my pocket we pick plenty of wild garlic to use in my cookery school and my kitchen at

home to make pestos, flavoured oils and even on our pizza. I hope that when my kids grow up they remember those days like I do and the tradition will continue.

Using wild garlic is simple. When it is young and tender you can just wash it and eat it raw or finely chopped and stir through some pasta with a little butter and black pepper. As the garlic grows more, you need to treat it more like spinach and cook it quickly. If you are wanting to preserve it like I do, just blanch the garlic in boiling water for 30 seconds, then plunge it into ice cold water before blending in a food processor with a little water. You will then have a simple wild garlic puree that you can freeze in ice cube trays and simply pop one out when you need it.

I have been using wild garlic for some delicious, slow-roasted shoulder of lamb with preserved lemon, olive and wild garlic. All cooked with some white wine and chopped onions, covered and cooked in the oven for 4 hours at 160c. Delicious! u

April/May 2018

Gourmet Thai cuisine in a Welcoming Atmosphere

offer: sundays, Tuesdays and Wednesdays Two Course Meal and a Drink £16.95 Per Person, 5pm – 10.30pm

Thai Sunshine

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

April/May 2018

takeaway available 15% off menu price opening hours lunch Tuesday to Saturday 12.00 -2.30 evening dining Tuesday to sunday 5-10.30

www.wineanddineyorkshire.co.uk | 13

EAT THROUGH THE SEASONS

14 | www.wineanddineyorkshire.co.uk

April/May 2018

Banana dessert with chia seeds and yoghurt

April/May 2018

www.wineanddineyorkshire.co.uk | 15

16 | www.wineanddineyorkshire.co.uk

April/May 2018

Meet the chef

James Scott - executive chef at The New World Trading Company - the brand behind The Botanist HERE at Wine and Dine we absolutely love The Botanist, which has three Yorkshire branches - Leeds, York and Sheffield. The idea behind The Botanist was to create a secret garden of food and drink, a place where antiquities and trinkets hang from the walls and resident botanists craft unusual concoctions. The food is all about casual dining and socialising and in this issue we spoke to James Scott, one of The Botanist’s executive chefs.

James realised he wanted to be a chef at school. His teacher entered him into a BBC Good Food competition and he came second. From the age of 14 he was working in restaurants as a weekend job and worked his way up from there. He has worked at kitchens in some of the top restaurants in Edinburgh and Northern Ireland and landed his first head chef role at the age of 22.

James told us: “I joined New World Trading Company as

April/May 2018

senior operations chef two and a half years ago and started working as executive chef in June 2016. I’ve particularly enjoyed the challenge and excitement of creating our brand new menu for The Botanist for spring 2018. Our key ethos in creating it was that it needed to be fun, fresh and flavoursome.”

The Botanist’s dishes are undeniably Instagrammable.

Sharing plates of dishes such as Lancashire macaroni cheese, polenta and halloumi chips with harissa jam and roast chorizo with tomatoes, shallots, rosemary and red wine, activated charcoal flatbreads and rotisserie chickens all look stunning and taste delicious.

Earlier this year The Botanist launched a vegan menu, a vibrant selection of vegan and dairy-free dishes incorporated into the main menu. James said: “We’ve noticed in recent years that more and more people are

www.wineanddineyorkshire.co.uk | 17

becoming more health conscious, with a focus on gluten free, vegan and dairy-free dishes. That’s definitely something we’ve tried to incorporate with the new menu - lots of comforting options for all diet requirements without scrimping on flavour.”

Vegans can enjoy a range of dishes including courgette, kale and potato soup, tempura-fried cauliflower, tenderstem broccoli and kale Manchurian and houmous, roast sweet potato and sun-dried tomato flatbreads as well as harissa aubergine steak with saffron and almond Israeli couscous and Malaysian vegetable curry.

James explained: “Playing on the name ‘The Botanist’ we’ve really focused on the use of vegetables with the new menu, too. Kale is one of my favourite ingredients to use. My favourite dish has got to be the whole camembert baked in garlic and rosemary sourdough and served with Braeburn apple and smoky apple ketchup - a great one to share.

“What I enjoy most about being a chef is creating different menus for different concepts. Basically, I like playing with food! It’s really rewarding to rise through the ranks and be able to get creative, producing an exciting new menu.

“My ultimate passion is home-cooked food, which fits in really well at The Botanist. When dining myself, I really enjoy the comfort of cooking at home. Unless I really want to try something new!”

To check out The Botanist’s new spring menu - just head over to www.thebotanistuk.com u

18 | www.wineanddineyorkshire.co.uk

April/May 2018

COME AND VISIT US We’ve got something for everyone!

The Three Legged Mare 15 High Petergate, York, YO1 7EN 01904 638246 Quiz every Monday from 9pm Acoustic Night Thursdays 9pm Ali on piano Fridays 7-10pm

The Yorkshire Terrier 10 Stonegate, York, YO1 8AS 01904 676711 Food served daily Various live music events Gift shop

Mr Foley’s Cask Ale House

The Last Drop Inn

27 Colliergate, York, YO1 8BN 01904 621951 Food served daily Live music every Tuesday 9pm Quiz every Wednesday 9pm

The Tap Room

159 The Headrow, Leeds, LS1 5RG 0113 2429674

York Brewery, 12 Toft Green, YO1 6JT 01904 621162

Mr. Foley’s is housed in a magnificant Grade II lited building, opposite the Town Hall, minutes from Leeds train station. Alongside cask ale, a wide range of foreign bottled beers are available

Open to the general public Mon-Sat 12-8pm Gift shop available The Tap Room can hold up to 80 people for parties

01904 621162 | WWW.YORK-BREWERY.CO.UK| @YORKBREWERY YORK BREWERY, 12 TOFT GREEN, YORK, YO1 6JT

April/May 2018

www.wineanddineyorkshire.co.uk | 19

’Tis the season to get spritzy Top off any spirit or aperitif with sparkling wine, a splash of soda water and a piece of fruit and you’ve immediately got an easy summer thirst-quencher, perfect for day drinking in the garden with the barbecue blazing and your friends around you THESE recipes use bitters; alcoholic liquids made with aromatic herbs, barks, roots and fruits. Historically, bitters were known for their medicinal properties but nowadays we use them to create deliciously refreshing cocktails!

Aperol spritz Although it’s become very trendy over the past couple of years, Aperol has actually been around since 1919, when it was created in Padova, Italy, by the Barbieri brothers as an aperitif to a secret recipe that remains unchanged to this day. It is bright orange in colour and has a distinctly bitter orange and rhubarb taste. It’s also only 11% alcohol.

To make an Aperol spritz, fill a glass with ice, pour three parts prosecco then two parts Aperol into a glass and top with a dash of soda water. Stir and garnish with a fresh orange slice.

Cointreau fizz Cointreau is an orange-flavoured liqueur which was created in 1849 by Adolphe Cointreau, a confectioner, and his brother, Edouard-Jean Cointreau. Like Aperol, the recipe is a family secret and it is still produced using century-old methods to capture the intense aromas from sweet and bitter orange peels.

To make a Cointreau fizz, fill a short tumbler with a couple of blood orange slices, mix 25ml Cointreau with the juice of

20 | www.wineanddineyorkshire.co.uk

a blood orange in a cocktail shaker filled with ice. Pour the mix through a strainer into the glass and follow with a shot of prosecco, a dash of soda water and sprig of fresh mint.

Cynar spritz Cynar is a bitter, brown Italian liqueur made from… wait for it…. artichokes! It was launched in Italy in 1952 and is made from 13 herbs and plants, the most predominant being the artichoke. Sweet, citrusy grapefruit pairs well with the herbaceous taste of Cynar.

To make a Cynar spritz, fill a glass with ice cubes and add two parts Cynar, three parts Prosecco and a splash of grapefruit-flavoured soda. Garnish with some grapefruit zest.

Campari orange fizz Campari was invented in 1860 by Gaspare Campari in Novara, Italy with the first production plant opening in 1904 near Milan. It’s often thought of as the predecessor of Aperol, although Aperol is less bitter in taste and has a lower alcohol content.

To make a Campari orange fizz, fill a tall glass with ice and add one part Campari, one part orange juice and two parts prosecco and a dash of soda. Stir and garnish with an orange slice. u

April/May 2018

YORKSHIRE’S PREMIER STEAKHOUSE FOR OVER 30 YEARS

THE RYTHRE ARMS

STEAKHOUSE

Ryther, somewhere between Selby and Tadcaster

Tel. 01757 268372 Visit. www.rythrearms.co.uk

The Jefferson Arms Main Street • Thorganby • YO19 6DA • 01904 448316

Open Monday-Friday 4-11pm • Saturday-Sunday 12-11pm 5 Cask Ales on member of the Locale scheme, regular casks from Ainsty Ales, Rudgate Brewery and Half Moon Brewery Freshly prepared and cooked meals served Tuesday-Friday 4-9pm, Saturday 12-9pm, Sunday Dinners 12-3pm (3 course £12.95) Live SkySports and BTSports Acoustic Night 3rd Sunday every month, general knowledge quiz every Wednesday, music quiz and Play Your Cards Right every Sunday

April/May 2018

www.wineanddineyorkshire.co.uk | 21

Botanica Do you know your botanical blends? We’ve got the low-down on what goes into your gin to give it its distinctive taste

22 | www.wineanddineyorkshire.co.uk

April/May 2018

al Boom

April/May 2018

www.wineanddineyorkshire.co.uk | 23

The global gin renaissance is continuing to gather pace at a phenomenal rate, with dozens of new distilleries opening in the UK every year, each pushing the boundaries in flavourings and aiming to be the new stand-out gin of the year. In the 1800s, gin was primarily used to treat scurvy-infected members of the Royal Navy. Now it’s the most fashionable drink you can be seen sipping, with dozens, if not hundreds, of gins to choose from at bars and restaurants up and down the country.

SO what makes ‘mother’s ruin’ the ‘in drink’? Well, it’s all down to the botanicals. As any ginthusiast will tell you, different gins are identifiable by their botanical profiles.

But what are they anyway? In a nutshell, botanicals are the natural flavouring ingredients added at various points in the gin-distilling process. Without botanical flavourings, gin is basically just vodka. The gin category is huge; from the traditional gin flavour of juniper through to those distilled with fruits, herbs or spices. But how do they affect the flavour and what should you look for when buying a gin?

Juniper Let’s start with juniper. Juniper is found on mountains

24 | www.wineanddineyorkshire.co.uk

and heaths throughout Europe, Southwest Asia and North America. The small, dark purple cones it produces have a berry-like appearance and they are what give gin its distinctive, bitter taste. Without juniper, the spirit can’t actually legally be called gin. Although not really edible on their own, once these hard, bitter berries are distilled into gin they release a piney flavour, the flavour most commonly associated with gin.

Citrus Most gin distilleries also use citrus in their recipes. Lemon, orange and bergamot peels all play a part in lifting flavours and cutting through herbs, spices and sweetness. Although

April/May 2018

Botanicals are the natural flavouring ingredients added at various points in the gin distilling process fresh fruit can be used, dried citrus peels are most common in gin production as they contain a high proportion of the fruit’s flavoursome oils. Most distillers source their lemons from Andalucia in Southern Spain, where they are still handpeeled and hung out to dry in the sun. Orange peel tends to come from Spain, often Seville, where it is harvested and then the peel is cut off in one continuous strip. For those who love a citrusy tipple, we love Malfy Gin, which is made in Italy using Sicilian lemons and is really fresh and zingy. Lone Wolf Gin, which was launched last year by the brains behind BrewDog, also leads with lemons as well as grapefruit for a truly zesty flavour.

Roots and seeds Alongside citrus, the most common ways to flavour the neural spirit are seeds and roots - coriander seed, angelica root, orris root and cardamom all add earthy, spicy and peppery notes and a mixture of these, coupled with citrus and juniper, form the base of most gins. Angelica root is a key ingredient as it holds the volatile flavours of other botanicals and gives a musky ‘forest floor’ flavour. Orris root

has a perfumed character and, like angelica root, can help fix aromas and flavours in a gin. Cardamom pods contain numerous tiny, black seeds which add a spicy, eucalyptus flavour.

Herbs Rosemary is becoming a popular gin botanical as the herb’s oily quality and strong scent give it a Mediterranean taste.

Gin Mare has become a bit of a ‘cult’ drink reserved for gin toffs that really know their flavour profiles. It contains three different types of citrus, thyme and olives - Spanish sun in a glass. Although it’s not yet hugely popular, lavender is sometimes used to add a delicate floral element to gins such as Pothecary Gin and Masons Lavender Dry Yorkshire Gin, which alongside the French lavender, also distills with mulberries and lemon. Distillers are often wary of using lavender as the aroma can be overwhelming and its a ‘love it or hate it’ ingredient for most. If it’s used, it is added in very small amounts at the end of the distillation process to avoid dominating other flavours. Another less commonly used botanical is chamomile, although it does feature in one of the world’s biggest brands (and Wine & Dine’s favourite) - Hendrick’s. In Hendrick’s, chamomile works alongside cucumber and rose to give it its distinct ‘English country garden’ taste. Chamomile has a soothing floral quality, which pairs perfectly with citrus and adds sweetness.

There are hundreds of ways to flavour gin… and we certainly enjoyed trying as many as we can! u

April/May 2018

www.wineanddineyorkshire.co.uk | 25

Yorkshire’s first whisky distillery in good spirits 26 | www.wineanddineyorkshire.co.uk

April/May 2018

Yorkshire’s first malt whisky distillery has been recognised with a prestigious VisitEngland award, less than a year after opening Hunmanby-based Spirit of Yorkshire has been awarded a Welcome Award in appreciation of the outstanding experiences they have provided since they opened their visitor attraction in April 2017.

map and this win stands us in good stead to build on our visitor offering that includes whisky tours and tastings, The Pot Still Café, events, music nights and distilling experiences.”

Spirit of Yorkshire was launched in 2016 and is a collaboration between farmer and brewer, Tom Mellor from Wold Top Brewery and his entrepreneur friend, David Thompson. The pair have invested significantly to follow their dream of creating a Yorkshire whisky that doesn’t simply replicate Scotch.

Spirit of Yorkshire’s first Maturing Malt 001 sold out in only four weeks, and the business has attracted glowing feedback from industry professionals alongside healthy visitor numbers.

Commenting on the award, Spirit of Yorkshire director and co-founder David Thompson said: “We are delighted to win this award, especially when you consider that we’re such a young business.

“It’s testament to our great team that we were the only business in North Yorkshire to win a Welcome Award.

“We aspire to put Yorkshire on the UK malt whisky-making

April/May 2018

The maturing malt gives a flavour of what the first malt whisky will taste like when it is bottled in 2019. Maturing Malt 002 is released this month and is expected to sell out more quickly than its predecessor as the maturing malt becomes ever closer to the date that it can be called a malt whisky.

The Distillery and Pot Still Coffee Shop are open seven days a week, and tours run daily all year round. For more information visit www.spiritofyorkshire.com u

www.wineanddineyorkshire.co.uk | 27

Dining al desko Eating your lunch at your desk doesn’t have to mean a sad-looking sandwich or a limp, homemade salad. It’s a depressing way to eat, but two-thirds of British office workers now eat their lunch at their desks, slogging through paperwork and spreadsheets while trying hard not to drip mayonnaise in between the keys on their keyboard and greasy crumbs on client files 28 | www.wineanddineyorkshire.co.uk

April/May 2018

But the harrowing memories of cling-film wrapped carbs and warm yoghurts mean a lot of adults avoid packed lunches at all costs and opt for a preservative-filled sandwich from an overpriced coffee shop instead. But, just as we get busier, our budgets get smaller and those avocado wraps and smoked salmon bagels don’t come cheap. So, is it time to dust off your lunchbox?

Here’s some healthier, cheaper alternatives to the same bland, shopbought sandwich you always get.

With a bit of prep you could have your lunch ready for the whole week and it’s better for the waistline and the wallet!

BROCCOLI AND PESTO PASTA Ingredients (2 servings)

Believe it or not, packed lunches don’t have to be like you had as a child - a carton of Um Bongo squashed in a My Little Pony lunch box with a Blue Riband, apple and tinned tuna and margarine sandwich.

April/May 2018

125g broccoli 200g penne pasta 1/2 garlic clove, peeled 1/2 a lemon, zest and juice Pinch of chilli flakes 1 tbsp pine nuts 2 tbsp extra-virgin olive oil 2 tbsp Parmesan Method 1. Cook the pasta according to packet instructions. Boil the broccoli in salted water for four minutes.

2. Drain the broccoli and return it to the pan and lightly mash with a fork.

Finely grate the garlic and zest the lemon and mix into the broccoli with the chilli flakes and pine nuts.

3. Drain the pasta, return to the pan and stir in the broccoli pesto.

4. Squeeze over the lemon juice, pour in the olive oil and season with salt and pepper. Add in the Parmesan and toss. Keep in the fridge in an airtight container.

FETA TOAST WITH MINTY BEANS Ingredients (1 serving) 3 heaped tbsp frozen soy beans or baby broad beans 1 tsp extra virgin rapeseed oil 1 tsp cider vinegar 1/2 garlic clove, finely grated 1 mint sprig, leaves chopped 1 slice rye or sourdough bread 2 heaped tbsp Greek yoghurt 15g feta cheese 1 cooked beetroot, sliced Method 1. Boil the beans following the packet instructions (about three minutes), drain and mix with the oil, vinegar, garlic and mint.

2. Toast the bread.

3. Mix the yoghurt with the feta to make a rough paste and spread half on to the toast. Add the beetroot slices and spread the rest of the feta mix on top. Finally, add the beans.

Take all the different bits for the sandwich to work in small tubs and build at your desk.

ITALIAN SUB Ingredients (2 servings) 2 ciabatta rolls 90g salami slices 60g mozzarella, torn 2 tbsp basil leaves, torn

www.wineanddineyorkshire.co.uk | 29

10 sun-dried tomatoes 1 tbsp balsamic glaze

3. Measure 2 tbsp of dressing into a bowl then mix in the chilli and cumin.

3. Drizzle on the dressing and scatter over the taco to serve.

Method

4. Peel the eggs and cut into quarters.

Toss the salad with the dressing and add the eggs. Delicious with tortillas.

ASIAN CHICKEN SALAD

1. Halve the rolls, lay the salami slices, mozzarella, basil and sun-dried tomatoes on top, drizzle over the balsamic glaze. Couldn’t be easier!

MEXICAN BEAN SALAD Ingredients (2 servings) 2 eggs 1 avocado, peeled and stoned 1 400g can of beans (any kind you like) 1/2 red onion, finely sliced Small bunch coriander, leaves only, roughly chopped 125g cherry tomatoes, halved Salad dressing of your choice 1/2 red chilli, deseeded and finely sliced Pinch cumin Method 1. Lower the eggs into boiling water and boil for 6 minutes. Put in a bowl of cold water to cool.

2. Slice the avocados and place in a large bowl with the beans, onions, coriander and tomatoes.

30 | www.wineanddineyorkshire.co.uk

CHICKEN TACO SALAD Ingredients (1 serving) 1/4 tsp olive oil 2 tbsp low-fat soured cream 1 tsp white wine vinegar 1 Baby Gem lettuce. shredded 50g sweetcorn, drained 5 cherry tomatoes, halved 75g cooked barbecue chicken Juice 1 lime 1/2 small avocado, peeled and chopped 1 corn taco shell, broken into pieces Method 1. Make the dressing by combining the oil, soured cream and vinegar. Put in a pot and store in the fridge until ready to eat.

2. Put the lettuce, sweetcorn, tomatoes and chicken in a lunchbox. Stir the lime juice into the avocado and put on top.

Ingredients (2 servings) 1 chicken breast 1 tbsp fish sauce 1 tbsp lime juice and zest 1 tsp caster sugar 100g mixed salad leaves Large handful coriander, chopped 1/4 red onion, thinly sliced 1/2 chilli, deseeded and thinly sliced 1/4 cucumber, halved lengthways and sliced Method 1. Cover the chicken with cold water, bring to the boil and cook for ten minutes. Remove from the pan and tear into shreds.

2. Stir together the fish sauce, lime zest, juice and sugar until the sugar dissolves.

3. Place the leaves and coriander in a container, top with the chicken, onion, chilli and cucumber and place the dressing in a separate container to toss through the salad when ready to eat. u

April/May 2018

COMPETITION TIME Win afternoon tea for two at The Grand Hotel and Spa, York There’s nothing more quintessentially English than afternoon tea and The Grand Hotel and Spa in York is one of the best places in Yorkshire to do it.

With dainty sandwiches, delicious cakes and, of course, scones with clotted cream and jam, The Grand’s afternoon tea is the perfect opportunity for friends and family to get together in the only five-star hotel in Yorkshire.

The hotel is known as one of York’s most iconic Edwardian

buildings, with people travelling from all over the world to stay there and soak up its history.

We’re offering one lucky reader the chance to win afternoon tea for two people on us in the Grand’s fabulous Rise Restaurant! Among the tempting treats, there will be cucumber sandwiches, passion fruit meringue pie, raspberry cupcakes and delicious warm fruit scones presented to you on a silver stand in the relaxing and tranquil environment of The Grand, making it the perfect afternoon treat.

HOW TO WIN All you need to do to enter is find the answer to the following question in this issue: What colour is the wine in our ‘what’s in our basket?’ feature?

Send your answer with your name, postal address and

April/May 2018

telephone number to sales@wineanddineyorkshire.co.uk or by post to Wine & Dine Yorkshire, CreateTVT, Community House, Portholme Road, Selby, YO8 4QQ. The winner will be chosen at random on Friday, May 25th 2018. Good luck!

www.wineanddineyorkshire.co.uk | 31

WHAT’S IN OUR

This issue we’ve got an eclectic mix in our shopping basket, which of these would you love?

What is it?

Walkers Max Strong Crisps Where can I get it?

Most supermarkets, around £1.99 Why do I need it? Available in Chilli and Lime, Hot Chicken Wings and Jalapeño and Cheese flavours, this new range from Walkers is designed to appeal to beer lovers and they are in big enough bags to share. Beer and crisps - food and drink matching at its best!

What is it? The Ultimate Cheese Making Kit Where can I get it? www.bigcheesemakingkit.com, £39 Why do I need it? Who wants to give this a go? This kit contains all the ingredients for cheese making with the addition of herbs and spices to help you create different flavours as well as three cheese moulds. Make 10 different cheeses including mozzarella, ricotta, feta and halloumi. Try it out!

WINE

ES

LOV E N I D &

What is it? Green & Blacks Organic Chocolate Ice Cream Where can I get it? Waitrose and Ocado, £1.69 for 100ml pot Why do I need it? Why would you not need it? Delicious, smooth ice cream made with fresh cream and rich, dark chocolate - they’ve even included a spoon, it’s meant to be!

32 | www.wineanddineyorkshire.co.uk

April/May 2018

What is it? Captain Kombucha Original Bio-Organic Drink Where can I get it? Holland and Barrett, £2.99 for a 400ml bottle Why do I need it? There’s been lots of hype in the media recently about Kombucha as it is supposed to be much healthier than regular fizzy drinks. This one is suitable for vegans and contains organic living ingredients. It has a subtle fizz as it is naturally fermented and it’s available in three flavours - California Raspberry, Coconut Summer Beach and Original.

What are they?

Angular Tumbler Glasses Where can I get it?

Next, £16 for a set of four Why do I need them? We just love the stylish design of these glasses, perfect to add an art deco, vintage feel to any table who wants normal, round glasses anyway?

What is it? Organic Instant Turmeric Latte Where can I get it? www.sweetrevolution. co.uk, £7.95 Why do I need it? Sweet Revolution was founded by Jane Nicholls from Wetherby and her turmeric latte was recently awarded the ‘Most Original Product’ accolade at the recent Taste Trade Awards in York. Jane said: “Turmeric has shot to superfood stardom over the last few months as its health benefits have been uncovered, and our latte cleverly combines the spice with unrefined coconut nectar, coconut milk powder and a touch of cinnamon and black pepper, to create a deliciously frothy hot drink giving you a taste of the tropics!”

VES

E LO N I D & E

WIN

What is it? Bartenura Moscato Where can I get it? Sainsbury’s - £10

Why do I need it? Yes, it might look like the Blue WKD you chugged in your youth, but blue wine is all the rage with millennials who couldn’t quite let go on the sugar-ladened alcopop years.

To make it blue, two natural substances are used, one of which is a pigment found on the skin of grapes. It’s described as a sweet wine, best served chilled, so perfect for summer barbecuing.

Give it a whirl!

April/May 2018

www.wineanddineyorkshire.co.uk | 33

What’s on the market?

Mayflower - High Street, Austerfield, Doncaster Freehold and contents - £950,000 This lovely public house is situated in the quiet, affluent village of Austerfield close to Doncaster Robin Hood airport, eight miles south east of Doncaster and 1.5 miles from the market town of Bawtry. William Bradford, one of the founding Pilgrim Fathers, was originally from Austerfield and was baptised in the nearby Helena’s Church. he Mayflower has recently undergone an extensive refurbishment and now offers highquality pub dining, a large wedding/function

34 | www.wineanddineyorkshire.co.uk

venue and a very good standard of letting accommodation.

The venue already has a strong wedding trade and is all set up to grow year on year moving forward. The current

April/May 2018

owners feel that they have taken the business as far as they can and that it is now time for some fresh blood to take over.

There is an enclosed beer patio area to the front with seating for 40 and a private driveway leading through to the car park, which can accommodate around 40 cars.

The main bar area has some original beamed features as well as attractive fire places and a range of seating. There is a further dining space with room for 50 covers and a function facility to the rear of the property to cater for 110 guests. This is fitted out in a modern and contemporary style and has its own servery, dance floor area, its own separate entrance and private heated outside area. It is also air conditioned throughout. On the first floor, which is accessed by its own entrance, there are four high-quality, double en-suite letting rooms that were created within the former manager’s accommodation. Each of the four rooms is named after passengers who journeyed on the Mayflower and all have elegant decor and excellent en-suite facilities.

Andrew Spencer of Fleurets commented: “This is a beautifully appointed public house and function facility that has been created over a period of time by the current owners. It is a ready-made business with a strong trading history for a new operator and would suit either a wellfunded private individual or a small group looking to run a site under management. The business is already a success but potential clearly exists to drive it further and take it to the next level.”

April/May 2018

For further information about the Mayflower, contact Andrew Spencer at Fleurets on 0113 234 0304 or email andrew.spencer@fleurets.com u

www.wineanddineyorkshire.co.uk | 35

SPRING RECIP We’re eating the seasons again here at Wine & Dine and we’ve put together some absolutely delicious spring recipes for you to try. Some of these ingredients are only available in the shops for a short time, so make the most of them while you can 36 | www.wineanddineyorkshire.co.uk

April/May 2018

LAMB SHAWARMA Lamb is great this time of year, so instead of a traditional roast, why not try this?

Ingredients (serves six) 4 onions, peeled 1 tbsp ras el hanout 2 tsp salt ½ tsp white pepper 1 shoulder of lamb on the bone For the slaw ½ tsp salt ½ white cabbage, shredded Juice of 1 lemon 1 small bunch of parsley, chopped 2 tbsp vegetable oil Seeds of 1 small pomegranate Method 1. Preheat the oven to 240C/475F/ gas mark 9. Puree two onions in a food processor with the ras el hanout, salt and pepper. Slice the other two onions and lay them on the base of a deep roasting dish big enough to hold the lamb. Pat the pureed onion mix over the lamb, top and

PES

2. Put the roasting dish uncovered in the very hot oven for around 30 minutes until it starts to brown.

3. Once browned, pour in enough water to reach halfway up the lamb joint, then cover the dish. Reduce the temp to 200C/400F/gas mark 6 and roast for one hour. Uncover, baste with the liquid at the bottom of the dish, then re-cover and return to the oven. Reduce the heat to 180C/350F/gas mark 4 and cook for another hour. Baste again, re-cover and cook for a further hour. Basting is important as it will help to soften the lamb, so don’t skip doing it. After 3½ hours, the meat should be soft and fall away from the bone.

4 To make the slaw, sprinkle the salt over the shredded cabbage, mix and allow to sit for 10‑15 minutes. Add the lemon juice, parsley and vegetable oil and mix well.

Sprinkle with the pomegranate seeds.

5 Serve with flatbreads and fresh yoghurt.

BROAD BEAN AND GOAT’S CHEESE BRUSCHETTA Ingredients

then toast on both sides under a hot grill.

4 sourdough bread slices Handful of radishes 100g broad beans Handful of hazelnuts A few fresh mint leaves A few watercress sprigs 100g goat’s cheese Squeeze of lemon juice A drizzle of extra-virgin olive oil Salt and pepper

2. Thinly slice the radishes and blanch the broad beans in boiling water for one minute, then run under cold water and squeeze out of their skins.

Method 1. Drizzle the oil over the bread slices and

April/May 2018

bottom, and lay it on the bed of onions.

3. Lightly toast the hazelnuts in a dry pan, then roughly chop. Combine the radishes, beans, nuts, mint, watercress and seasoning in a bowl.

4. Spoon over the toasted sourdough and crumble over the goat’s cheese. Add another drizzle of oil, a squeeze of lemon juice, salt and pepper and then serve.

www.wineanddineyorkshire.co.uk | 37

WATERCRESS MAYO Peppery watercress is in season from late spring and is a wonderful source of nutrients. This recipe is perfect with poached salmon and is so much more flavoursome than all the shop-bought varieties.

Ingredients 1 tbsp lemon juice 1 tbsp white wine vinegar 100ml olive oil 200ml vegetable oil 2 egg yolks 1 heaped tsp Dijon mustard 1/2 crushed garlic clove 75g watercress (include the leaves and stalks) Method 1. Mix together the lemon juice and white wine vinegar.

2. Mix both of the oils together.

the lemon/vinegar mix.

3. In a food processor, whizz the egg yolks with the Dijon mustard and add a large pinch of salt until fully mixed.

Whilst the food processor is still running, add a few drops of the oil mix and once mixed, very slowly drizzle the rest of the oil in, the mixture should start to thicken. If the mixture starts to look too thick, add a tsp of

4. Keep adding the oil in the same way, alternating with a tsp at a time of the lemon/vinegar mix until all the oil is used and it is a mayo consistency.

5. Whizz in the crushed garlic, watercress and season. If you need to loosen the mixture, add warm water or lemon juice. Chill and enjoy.

BACON AND ASPARAGUS BRUNCH SNACK Treat yourself to a lazy Sunday brunch with this easy-peasy, delicious recipe.

Ingredients 1 free-range egg 6 trimmed asparagus spears 2 baby tomatos (chopped in half) 2 rashers of smoked bacon A handful of herbs for seasoning Method 1. Separate your asparagus into three sets of two. Wrap your bacon around your paired asparagus and grill until bacon is crispy.

2. In a frying pan, dry-fry your egg.

3. Plate up your asparagus, fried egg and chopped tomatoes and season with herbs of your choice.

38 | www.wineanddineyorkshire.co.uk

April/May 2018

SIMPLE JERSEY ROYAL CHIPS WITH SAFFRON AIOLI Jersey Royals are always a highlight of the spring season and they are around for such a small amount of time - grab them on your next shop while you can.

Ingredients 500g Jersey Royals 2 tbsp olive oil 2 egg yolks 2 crushed garlic cloves Pinch of saffron strands 2 tsp white wine vinegar 300ml olive oil Squeeze of lemon juice Method 1. Preheat the oven to 200C/fan 180/gas 6. Slice the Jersey Royals lengthways into quarters. Cook in boiling salted water for four minutes and then drain well.

2. Tip the potatoes into a roasting tin and toss with the olive oil. Roast for 30-40 minutes until crispy.

3. Meanwhile, put the egg yolks, garlic, saffron and white wine vinegar

in a food processor, season and then whizz, slowly adding the olive oil to create a thick, yellow aioli. Add a good squeeze of lemon juice and serve with the chips.

RHUBARB FRENCH TOAST 2 tbsp caster sugar ½tsp vanilla extract 8 slices of small panettone or brioche Knob of butter Maple syrup or honey, to serve Method 1. Heat the oven to 200C/gas mark 6. Put the rhubarb pieces on a baking tray and sprinkle with the sugar. Roast for 15 minutes, or until tender. Keep warm.

A perfect breakfast treat - a fruity twist on the French classic Ingredients (makes 8) 5 stems rhubarb, chopped into 5cm pieces 2 tbsp demerara sugar 3 eggs 100ml single cream 90ml milk

April/May 2018

2. Beat the eggs, cream, milk, sugar and vanilla in a shallow bowl. Add the panettone or brioche slices one at a time and soak for 1-2 minutes.

3. Heat a knob of butter in a large frying pan over a medium heat until the butter foams. Add half the prepared bread and cook for 2-3 minutes on each side. Repeat with the remaining bread. Serve with the rhubarb drizzled with a little maple syrup or honey.

www.wineanddineyorkshire.co.uk | 39

SUBSCRIBE TODAY! 1 YEAR - £10.50

FEB/MARCH 2018 - ISSUE 011

Wine&

DINE

BI-MONTHLY

YORKSHIRE

Pay for just the postage and get each edition delivered to your door

WHAT’S INSIDE Little Black Dog

Meet the family of four brewing up a storm in the craft beer industry

Competition

Win a night’s stay at the Dakota Deluxe Hotel, Leeds

Cocktail masterclass

Refreshing cocktails using Yorkshire forced rhubarb

Sweet success

The woman who is changing the face of the wedding market with her edible centrepieces

Name:

PICK ME UP - I’M FREE!

Address: Postcode: Telephone: Servers carve 15 types of grilled meat at your table with a wide range of salads and hot dishes

Email: Cheques payable to: CreateTVT or call 01757 681380 to make payment. Terms & conditions apply.

WATERMAN’S PLACE, 3 WHARF APPROACH, LEEDS LS1 4GL CONTACT: 0113 400 1183

ALSO INSIDE: MOTHER’S DAY FOR THE FOODIE MUM | WHAT’S IN OUR BASKET? WHEN THE BUTCHER MET THE BAKER | SEASONAL RECIPES February/March 2018

www.wineanddineyorkshire.co.uk | 1

Alternatively, to subscribe you can email us at sales@wineanddineyorkshire.co.uk stating the information above.

VISIT US ONLINE? www.wineanddineyorkshire.co.uk

WHERE YOU WILL FIND ALL OUR ARTICLES, FEATURES, REVIEWS, RECIPES, ADVERTISING DIRECTORY, STOCKISTS, SUBSCRIPTION SERVICES, ADVERTISING PRICES AND MUCH MORE.

40 | www.wineanddineyorkshire.co.uk

April/May 2018

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

Steve & Sue offer a warm welcome at the

GREYHOUND 82 MAIN STREET, RICCALL - 01757 249101 www.thegreyhoundriccall.co.uk

7 CASK ALES ON TAP Sunday Carvery £7.95 - Bed & Breakfast from £30 Sunday Night: Quiz Night & Bingo Parties & Functions catered for Ideally situated for walkers & cyclists - Bus service 415 from York

April/May 2018

www.wineanddineyorkshire.co.uk | 41

dates for the

DIARY

THE BEST OF EVENTS AND ENTERTAINMENT THROUGHOUT YORKSHIRE

‘THE VILLAGE’ TOUR DE YORKSHIRE CELEBRATION SATURDAY 28TH APRIL - SUNDAY 6TH MAY Millennium Square in Leeds will be transformed into a giant cultural hub with great food and drink as the Tour de Yorkshire and Leeds International Festival come together to launch ‘The Village’ in the heart of the city centre.

Over the eight days, cycling, music, art and animation will take centre stage. A host of attractions are lined up in the Leeds International Festival Spiegeltent and the Tour de Yorkshire’s fan hub, which will include the Eve of Tour presentation in front of thousands of people in The Village on Wednesday, 2nd May. Welcome to Yorkshire Chief Executive, Sir Gary Verity, said: “It has been a long-held ambition of ours to launch a spectator fan hub which celebrates the Tour de Yorkshire and The Village will be an exciting place for cycling enthusiasts, food and drink lovers, festival goers and families.

“We’re delighted to be working in partnership with LeedsBID and Leeds City Council on The Village as part of the Leeds International Festival and look forward to seeing everyone getting into the party spirit celebrating Yorkshire cycling, Yorkshire arts and culture and Yorkshire food and drink.”

42 | www.wineanddineyorkshire.co.uk

MALTON FOOD LOVERS FESTIVAL SATURDAY 26TH AND SUNDAY 27TH MAY Malton is Yorkshire’s self-styled capital of food for a number of reasons; the Talbot Hotel, the monthly food market and the annual Food Lover’s Festival which takes place every late May Bank Holiday. It is now regarded as one of the premier food festivals in the

country with a host of celebrity chefs and experts attending each year. The 2018 festival is set to be the biggest and best yet. Expect heaving stalls, delicious street food, talks, tastings, celebrity chefs, demos, cookery lessons, loads of music and much more. The festival is free with a variety of special ticketed events. Parking is £5 per day or free with a day ticket. www.maltonyorkshire.co.uk

April/May 2018

THE GREAT BRITISH FOOD FESTIVAL SATURDAY 26TH - MONDAY 28TH MAY, 10AM - 5PM HAREWOOD HOUSE One for the diary - over the Bank Holiday weekend the Great British Food Festival will be set in the stunning grounds of Harewood House, Leeds, with lots of tasty hot food vendors, real ale and wine bars, kids cookery lessons and activities, demonstrations from top chefs and the popular Men Vs Food competition.

There will be a good mix of cultures and cuisines making it a real foodie event. Once you’ve done your food shopping you can sit and enjoy the live music and take a look around Harewood House. www.harewood.org

DALES FESTIVAL OF FOOD AND DRINK SATURDAY 16TH AND SUNDAY 17TH JUNE This Leyburn event celebrates the very best of locally produced food and drink and attracts crowds from around the region. Entry is free and the Sunday is also Father’s Day, so you could bring your dad for a great day out. www.dalesfestivaloffood.org

COCKTAILS IN THE CITY FRIDAY 1ST - SATURDAY 2ND JUNE LEEDS TOWN HALL An evening discovering new bars and savouring the finest cocktails

with 18 of the leading bars in Leeds.

Discover the art of mixing drinks in the professional hands of the finest bartenders in Leeds. Explore the Town Hall and discover unique drinking experiences in the clock tower, the crypt, Victorian cells and more.

Entry is £15 and includes a welcome cocktail, cocktail booklet and several complimentary masterclasses. For more info and to book tickets, visit www.cocktailsinthecity.com

HULL STREET FOOD NIGHTS

ONE THURSDAY EVENING A MONTH - 5TH APRIL, 3RD MAY, 7TH JUNE, 12TH JULY, 2ND AUGUST, 6TH SEPTEMBER Back by popular demand, the Hull

Street Food Nights offers around 30 high-quality local food vendors such as Shoot the Bull and KerbEdge and a host of bars turning Zebedee’s Yard into Hulls own piazza, with deck chairs, bistro tables and picnic benches decorated with string lights.

In addition, there will be entertainment throughout the night, ranging from a DJ and live music through to circus skill acts, giving the events a bohemian and Mediterranean feel.

Local bars on Princes Dock Street and throughout the Old Town will continue serving hot food, alcoholic and soft drinks.

Facebook: @hullstreetfoodnights

Is there anything more quintessentially Yorkshire than the traditional farmers’ market? They are scattered all around the country and are perfect to pick up the freshest produce you’ll be able to find anywhere, as well as taking in the picturesque towns and villages that they are set in. We’ve put together a list of some of Yorkshire’s most popular markets: • Driffield Farmers’ Market, The Showground, 1st Saturday, monthly

• Holmfirth Farmers’ Market, Market Hall, 3rd Sunday, monthly

• South Cave Farmers’ Market, School Ground, 2nd Saturday, monthly

• Grassington Farmers’ Market, 2nd Sunday, monthly

• Malton Monthly Food Market, Market Place, 2nd Saturday, monthly

• Knaresborough Farmers’ Market, Market Place, 3rd Sunday, monthly

• Harrogate Farmers’ Market, Cambridge Street, 2nd Thursday, monthly

April/May 2018

• Otley Farmers’ Market, Market Place, last Sunday of the month

• Wetherby Farmers’ Market, Market Place, 2nd Sunday, monthly

www.wineanddineyorkshire.co.uk | 43

TUESDAY

THURSDAY

WEEKEND

LIVE MUSIC

SUNDAY LUNCH

2 delicious steaks and a bottle of house wine £29.00!

Mexican, curry, tapas etc

Check for updates on our Facebook theodddfellows

Served between 12pm - 3pm Lamb, pork or beef

GRILL NIGHT

TUESDAY

GRILL TUESDAY NIGHT

44 | www.wineanddineyorkshire.co.uk

THEME NIGHT

THURSDAY TUESDAY

THEME GRILL THURSDAY TUESDAY NIGHT NIGHT

SUNDAY

Opening Times Monday 12pm-11pm Tuesday 12pm-11pm Wednesday 12pm-11pm Thursday 12pm-11pm Friday 12pm-11pm Saturday 12pm-11pm Sunday 12pm-10pm

WEEKEND THURSDAY TUESDAY

LIVE THEME GRILL MUSIC WEEKEND THURSDAY TUESDAY NIGHT

Last orders are called 20 minutes before closing

April/May 2018