Wine & Dine Yorkshire - April/May 2017

APRIL/MAY 2017 - ISSUE 006

DINE

YORKSHIRE

Wine&

BI-MONTHLY - FREE

WHAT’S INSIDE Brewtown Tours

Discovering craft beer and real ale in our favourite cities

Is brunch the new lunch?

There’s a new mealtime on the block and it’s taking the food and drink industry by storm

Try our spring recipes

Make the most of this season’s fresh ingredients

Competition

Win afternoon tea for two at Bettys

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

INSIDE: THE NATION’S GIN REVOLUTION | YORK’S STAR INN THE CITY HOMEGROWN SUCCESS IN THE HEART OF YORKSHIRE AND MUCH MORE...

April/May 2017

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EAT THROUGH THE SEASONS

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April/May 2017

Rack of Lamb with caramelized onions and bread

April/May 2017

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LETTER FROM THE EDITOR

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April/May 2017

pring is all about excitement and new beginnings, which is why we couldn’t be launching our new and improved Wine & Dine Yorkshire at a better time.

To those of you who have followed the magazine for a while, we hope you like our transition to A4 and our expansion to cover more areas across Yorkshire. And for those who are reading us for the first time — welcome to the Wine & Dine readership family!

Our aim is to introduce you to the finest Yorkshire dining establishments - taking you on a gastronomic journey, showcasing the sensational and bringing you the very best Yorkshire has to offer – the tantalising tearooms, the beautiful boutique bars and bistros, elegant eateries, prestigious country house hotels and our region’s most revered restaurants.

We hope to tickle your taste buds and tempt you to pamper your palette as we reveal a whole host of Yorkshire’s special, hidden gems.

Our aim is to provide not only a great read, but also a perfect platform for local groups and businesses to reach a wide and welcoming audience.

We’d like to say a big thank-you to all our regular advertisers for following Wine & Dine Yorkshire on our exciting journey of expansion. And to all our new advertisers — we hope you reap the benefits of being a part of this exciting publication.

So, keep your eyes peeled for all the latest food and drink news, views, events and much more, available every other month for FREE from a stockist near you.

Alternatively, very soon you’ll be able to subscribe for just the cost of postage from our website, www.wineanddineyorkshire.co.uk. If you want to subscribe in the meantime, simply email us at sales@wineanddineyorkshire.co.uk.

Enjoy this issue and remember to pick up the next edition in June.

Until then, enjoy the delights of springtime!

Lisa Warrener www.facebook.com/wineanddineyorkshire

@WineAndDineYks

MEET OUR TEAM

April/May 2017

REBECCA STUBBS

ASHA NORTHWAY

KIMBERLEY WRIGHT

Becky has always had a passion for writing and graduated from the University of Sheffield last summer with a BA (Hons) degree in Journalism Studies.

She loves visiting new places and trying out wild and wonderful food and drink.

Asha has always had a passion for sales - from selling club tickets overseas to selling love at a matchmaking company. Having grown up in a pub in Yorkshire, Wine & Dine Yorkshire is the perfect publication for Asha to dedicate her skills to.

Kim is currently fulfilling a number of duties at Wine & Dine Yorkshire including credit control, sales and marketing. Kim, who has a strong background in Human Resources, is passionate about traditional Yorkshire pubs and restaurants.

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

ing Meal, Sunday Lunch or a Private Functio TUESDAY

THURSDAY

SATURDAY

LIVE MUSIC

SUNDAY LUNCH

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

£25.00 for 2 Starter, main and a bottle of wine

Every Saturday from 7.45pm Come and join us

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

STEAK NIGHT

CURRY NIGHT

SUNDAY

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

Opening Tim

Opening Times

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

Monday 17.00 - 23.

April/May 2017

INSIDE

APRIL/MAY 2017 | ISSUE 06 | ESTABLISHED 2015 COVER STORY 08

BREWTOWN TOURS DISCOVERING CRAFT BEER AND REAL ALE IN OUR FAVOURITE CITIES It’s a great feeling when what started out as an exciting vision becomes your reality and it’s definitely one that Brewtown founder Mark Stredwick knows all about.

14 LIFE IS SWEET FOR HUSBAND-AND-WIFE CHOCOLATIERS

From a purpose-built kitchen

on the outskirts of York,

a chocolate-loving couple have

established Butterflies

Chocolates, dedicated to

producing handmade treats using

only natural ingredients. For

owners Claire and Bertie

Bingham, chocolate is both a

profession and a passion.

18 YORKSHIRE - AT THE

CENTRE OF THE NATION’S

GIN REVOLUTION

Wine & Dine Yorkshire spoke

to some of the region’s leading

distillers and enthusiasts to

uncover just why gin is such a tonic.

22 WHISK(E)Y: A BEGINNERS GUIDE

North Yorkshire native Ben

Bowers is a whisky blogger and

enthusiast who recently raised

several thousand pounds for

charity with a year-long whisky

sampling challenge. In this issue,

Ben brings you up to speed on

the popular tipple.

24 IS BRUNCH THE NEW LUNCH?

For years, the food and drink

industry has been dominated

with three menus - breakfast,

lunch and dinner - but what

happens if the hunger strikes

in-between meal times? Ladies

and gentlemen, there’s a new

mealtime on the block - brunch,

and it’s taking the food and drink

industry by storm.

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COUNTRY STAR SHINES BRIGHT IN THE CITY With its ‘country cousin’ the Star Inn at Harome recently collecting a prestigious national award, we visited York’s Star Inn the City.

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HOMEGROWN SUCCESS IN THE HEART OF YORKSHIRE With a passion for fresh and local produce, strong family values and a backstory that is capable of warming even the coldest of hearts, Bert’s Barrow, an awardwinning farm shop in the village of Hillam is taking on the world.

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MEET THE CHEF SAMANTHA MITCHELL, THE PEPPERED PIG Wine & Dine Yorkshire have decided to introduce you to a chef from a local restaurant each issue. This month, we’re kicking off with Samantha Mitchell from The Peppered Pig.

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GET COOKING AT HOME WITH OUR SPRING RECIPES Spring has sprung, bringing with it an abundance of colourful produce. After the long winter months, it’s nice to be able to transition to lighter, healthier meals. We’ve put together some delicious spring recipes for you to try out this season.

© CreateTVT Ltd - Publisher of Wine & Dine Yorkshire. All right 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 endeavors 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 2017

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Brewtown Tours Discovering craft beer and real ale in our favourite cities 8 | www.wineanddineyorkshire.co.uk

April/May 2017

It’s a great feeling when what started out as an exciting vision becomes your reality - and it’s definitely one that Brewtown founder Mark Stredwick knows all about ark Stredwick is a man with an undeniable passion for ale that stayed with him as he left the UK to travel the world almost two decades ago.

Beer enthusiast Mark, who grew up in Yorkshire, spent 16 years having adventures overseas which included a five-week craft beer tour of north western America in a camper van and a stint as a tour guide with brewery tour company Dave’s Brewery Tours in Sydney, Australia.

When Mark moved back to Yorkshire in 2016, he was impressed by the quality and variety of beer available from an impressive number of microbreweries in the area.

Mark told us: ‘I wanted to celebrate these great local breweries and give

April/May 2017

visitors to Yorkshire the chance to explore and sample the huge range of craft beer and real ales the area has to offer.’

on three breweries in different areas of either York or Leeds and offer a VIP way to experience the craft beer culture in Yorkshire.

After months of planning, hard work and preparation, Brewtown Tours was born. The unique tours each focus

Mark said: ‘It’s great to see the business that I imagined for a long time come to life. Our laid back tours are a great opportunity to visit and support local working breweries, learn about the brewing process and sample some of the greatest beers in the UK. ‘I’m really passionate about wanting people to buy local produce, so, in addition to it being a great day out, I hope our tours convince people to buy from local breweries. If you buy locally, you know you’re putting shoes on peoples feet and food in their mouths and that’s really important to me.’

So a Brewtown tour sounds like a lot

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of fun - right? But here at Wine & Dine Yorkshire, we like to see these things for ourselves.

Lucky for us, we were invited on an exclusive Brewtown Tour in York with Mark. We met at York Tap at the train station and, after a quick introduction to the tour, we hopped on the Brewtown minibus to our first destination- Rudgate Brewery in Tockwith.

Rudgate will celebrate it’s 25th anniversary this year and is nationally recognised, claiming several awards including CAMRA Overall Champion Beer of Britain 2009.

winning brews in action. As our minds were being filled with interesting information and fun facts by Craig and his two brewers, Daniel and Phil, our bellies were being filled with delicious samples of Rudgate ales.

We were given a tour of the brewery

by Managing Director Craig Lee, who showed us one of their award-

After a generous amount of time at Rudgate, we hopped back in the Brewtown minibus and headed

through the countryside to our next stop - Yorkshire Heart in the beautiful Nun Monkton.

With a core range of seven beers, plus at least two specials every month, the small family brewery produces quality cask ales using water from Yorkshire Heart’s own natural spring.

Upon our arrival at Yorkshire Heart, we were introduced to brewer Tim Spakouskas. Tim started brewing six years ago and takes pride in the fact that the whole process takes place at Yorkshire Heart - from production and brewing right down to bottling, labelling and even packaging.

He told us: ‘I genuinely love coming to work every morning. It’s so rewarding seeing the end product and I especially love when I see people out enjoying beers that I have brewed here.’

Tim chatted with us about his brewery and demonstrated how everything worked whilst we sampled some of Yorkshire Heart’s finest ales (it’s safe to say their Rhubarb Beer was probably our favourite of the day!).

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April/May 2017

Before long, the sun was hinting at going down and it was time to head back over to the heart of York to the city’s newest microbrewery, Brew York.

Brew York is the brainchild of beer loving pals Lee Grabham and Wayne Smith. The ten-barrel craft brewery and charming tap room is swiftly becoming one of York’s great assets.

Lee showed us around and then we sampled (yes- more sampling!) some of their delicious brews.

What was really refreshing throughout the entire day was the amount of passion everybody we met had for both beer and brewing, and the Brew York team were no different.

Lee told us: ‘I love designing new beer recipes, brewing and talking about beer with the people who come in to Brew York. I’m so lucky that my job is now something that I have so much enthusiasm for and get so much enjoyment from.

‘What’s even better is that this is an industry where local brewers are not in competition with each other - we’re all in it together and are dedicated to improving the general quality of beer and spreading enthusiasm about it.’

Mark added: ‘I genuinely haven’t met anybody in this industry that I haven’t liked- it’s a really friendly and positive industry to be a part of. It’s also great and really refreshing to hear all the brewers that are a part of Brewtown Tours speak so highly of each other.’

After we’d sampled some of Brew

York’s best sellers it was, unfortunately, time for the tour to end.

We thanked Mark and said our goodbyes - brains filled with newfound knowledge of local beer and the brewing process.

Our Brewtown Tour was truly great - the unrestricted access to the breweries was unique and allowed us to peek right into the heart of brewing and Mark was an incredibly knowledgable tour guide - his passion for beer shone through and made the day thoroughly enjoyable.

It’s great to come across a business idea thats innovative, fun and that helps out other local businesses at the same time.

So whether you have an upcoming birthday party, stag-do, team building day or just fancy a fun day out, consider booking on to a Brewtown tour.

They are priced at £50 per person, last four to five hours and you can book online at www.brewtowntours.co.uk u

BREWTOWNTOURS.CO.UK INFO@BREWTOWNTOURS.CO.UK facebook.com/brewtowntours Tel: 01904 636 666

April/May 2017

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GETTING BACK TO MY ROOTS This issue, get to know our brand new columnist Yorkshire foodie, Peter Sidwell ello Wine & Dine Yorkshire readers! I’m Peter Sidwell and I’m a food writer, TV presenter and chef of 25 years.

You probably want to know a little more about me so I’ll fill you in as best as I can. The York area is very much home for me - I’m a Pocklington lad through and through after moving there aged two.

I have great memories of delivering papers for Danby’s all over town in the early hours and standing on a rugby pitch on a cold Sunday morning hearing the church bells ringing.

Even to this day hearing church bells on a Sunday morning makes me think of Pocklington Rugby club.

My culinary adventure began in York and set me on a path I could not have imagined - a path that saw me cooking for amazing people in all kinds of interesting locations with fabulous ingredients.

In the early days of my career, learning to cook was very much about understanding ingredients first before learning how to cook them.

This is very much a principle I still use today when sharing my methods and techniques.

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Since those early days as an apprentice chef in York, I have experienced a food revolution in the UK. Ever since my first day of catering college in Beverley, the nation has become obsessed with food like no other nation and this is true for Yorkshire in particular.

A county full of fantastic produce was just waiting for people to follow their passions and create delicious meals.

You only have to take a walk through any farmers market in the area to see evidence of this on every stall.

And it’s clear to see that people know an awful lot more about food due to travel being more accessible and, of course, the internet.

I’m very lucky in that I get to travel around the county cooking and demonstrating my approach to cooking, specifically my passion for seasonal and local produce blended with my experiences of travel.

Now, I have to confess that I no longer live in the York area as I moved to the Lake District, however both my parents still live here and I often visit for both business and pleasure, always making sure I take in all the area has to offer.

I have a young family who love nothing more than wondering the streets of York, Leeds and the surrounding areas enjoying all Yorkshire has to offer.

It doesn’t surprise me that the area is so rich with different foods due to its diverse cultures, landscapes and people. This combination is very much a recipe for success and makes for a very exciting future all things food.

In the forthcoming issues of Wine & Dine Yorkshire I will be sharing with you my thoughts, ingredients, recipes and foodie destinations that are very much exciting me as a chef, Dad and Yorkshire man.

I want to fill you in on all the little gems that are so fantastic they just have to be shared. I’m not talking about fancy pants restaurants, I’m talking about amazing products that are made with great local ingredients, passion and knowledge.

I’ll share with you when and where to enjoy the best local fish from the coast, where to take the family for a cracking lunch or which is the best joint of Yorkshire beef to buy for the ultimate Sunday roast at home.

Until next time, Peter

April/May 2017

Gourmet Thai cuisine in a Welcoming Atmosphere

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April/May 2017

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chocolat

Life is sweet for husband-

From a purpose-built kitchen on the outskirts of York, a chocolate-loving couple have established Butterflies Chocolates, dedicated to producing handmade treats using only natural ingredients. For owners Claire and Bertie Bingham, chocolate is both a profession and a passion MANY of us dream of giving up our day jobs and making a living doing what we’re passionate about.

For most people it’s little more than a

14 | www.wineanddineyorkshire.co.uk

fantasy, but Claire and Bertie Bingham from Pocklington have made the dream a reality.

when she was 13 - but it wasn’t until relatively recently that Butterflies became a full time venture.

Both have always had a keen interest in chocolate making - Claire was given a chocolate cook book for Christmas

Claire told Wine & Dine: ‘We set up the business as a part time operation back in 2009, working evenings and

April/May 2017

tiers

-and-wife

weekends around our full time jobs.

We both worked in the science sector but we knew it wasn’t what we wanted to do for the rest of our lives.

‘Quite quickly it went from a hobby, making chocolate for friends and family, to becoming so popular that we were turning work down and had to seriously think about dedicating ourselves to Butterflies full time.’

The decision wasn’t an easy one, and the pair gradually cut down their full time jobs to devote more time to being chocolatiers, focusing on using only the best natural ingredients and supporting local suppliers.

In the years since making Butterflies

April/May 2017

their full time occupation, Claire and Bertie haven’t looked back. By their own admission, the hours are long and making the business their livelihood meant taking a real leap of faith, but the rewards they say, are worth it.

‘There are a number of chocolatiers in the Yorkshire region,’ Claire told us, ‘but we’re all just a little bit different.

We like to think what sets Butterflies apart is firstly our commitment to using only all natural ingredients - we don’t use any artificial colourings or flavourings. Secondly, we don’t add any preservatives to extend the shelflife of our creations, not even natural substances such as glucose syrup. This allows the beautiful flavours to stand out in their own right.

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‘We have also developed unique recipes such as our Aztec Spice, and absolutely everything is handmade, down to our praline and honeycomb.

Our chocolate is sustainably sourced, and every ingredient we use, from spices to orange oil to pistachio, is completely natural.’

The Binghams’ passion for their trade is plain to see, and their backgrounds in food science and biochemistry have proved incredibly useful; tempering and crystal formations may not be the things most of us think about when tucking into a bar of chocolate, but to a chocolatier, they are vital components of the process.

Certainly, chocolate-making is both an art and a science, and Claire and Bertie are, in their words, ‘proudly pedantic’ of getting it just right.

favourites are vanilla and strawberry, but other mouth-watering, slightly more adventurous flavours include cardamom, ginger, raspberry and rose, and pink peppercorn.

What was once their garage is now a professional kitchen and their two small children are always on hand to advise on flavours. Their firm

An online shop opened in December, selling chocolate boxes, bars, honeycomb and hot chocolate.

Butterflies are regular fixtures at

Hovingham Village Market and the Malton Monthly Food Market, as well as at food festivals and wedding fairs across the wider York area. Claire and Bertie are passionate about selling directly to the public, and enjoy hearing feedback and ideas.

Several farm shops in the York area stock Butterflies chocolates, and Claire told us they are focusing on making their chocolates available in more retail outlets.

The Binghams also offer chocolatemaking workshops, demonstrations, talks and tastings. Such is their desire to share the world of the chocolatier with the public.

Making a living from your true passion in life is something that relatively few of us manage to do successfully, but it’s something that Claire and Bertie Bingham had both the resolve and bravery to attempt, and most would agree that Butterflies deserves to fly. u

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April/May 2017

Evening Restaurant: Weds-Saturday 6.30pm-Late Sunday: Noon-4pm

Deli & Tea Rooms: Mon-Sun: 9.30am-5pm

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YORKSHIRE - AT THE CENTRE OF THE NATION’S

GIN REVOLUTION Wine & Dine Yorkshire spoke to some of the region’s leading distillers and enthusiasts to uncover just why gin is such a tonic 18 | www.wineanddineyorkshire.co.uk

Until quite recently, gin was often thought of as the preserve of older ladies and bridge clubs. Back in the 19th century, it had a reputation as the poor man’s drink, rendering men impotent and women sterile.

But how times change! For several years now, gin has been enjoying a major renaissance across the UK and nowhere more so than right here in Yorkshire.

Research carried out last year by CGA Strategy showed that Yorkshire is the second biggest contributor to the UK’s rising premium gin sales, second only to London.

April/May 2017

Whilst a quarter of all gin drinking is done in the capital, there is no doubt that production and consumption here is booming.

Take Gin Festival, which held its first festival in Leeds, and is headquartered in Bingley. Cofounded by husband and wife team Jym and Marie in 2012, Gin Festival supports true craft gin and the innovative small businesses that create them. From just one event in 2013, Gin Festival is this year planning around 40 events, such is the demand for great gin and exciting new flavours.

The team behind Gin Festival has also launched Gin Explorer, a monthly subscription service which provides an exciting selection of 50ml miniatures direct to customers’ doors each month.

Yorkshire folk certainly love a gin, and producers are answering the call, with great gins popping up across the region. They include Mason’s, the first gin distilled in Yorkshire, and Slingsby, which seeks to capture the restorative properties for which Harrogate is famous. Whittaker’s reflects the Yorkshire countryside in a bottle, boasting juniper mixed with coriander and angelica root.

And it’s not just in its liquid form where gin is taking hold – Raisthorpe Manor makes a Raspberry Gin jam, while Rosebud Preserves of Masham produce a Blackberry & Sloe Gin jam.

Recent research from the Wine and Spirit Trade Association revealed that gin sales hit £1 billion in the UK for the first time in 2016, with the ‘gin trend’

April/May 2017

showing no signs of slowing down this year.

Karl Mason, co-founder of Masons Yorkshire Gin, told us: ‘Around 30% of our gin sales are from our home county, with the rest from other parts of the UK, showing there is a huge demand for premium gin across the country.’

In December 2016 alone, approximately £300,000 worth of Masons Gin was sold; resulting in up to 50 orders of gin being collected from the distillery per day.

Sales have shown that Masons Original Dry Yorkshire Gin is still the most popular flavour, with the Lavender and Yorkshire Tea flavour editions alternating between second place, depending on the season.

So not only do we love gin, but we’re also getting more and more adventurous with the flavours we’re willing to try. Gin bars are popping up all over our towns and cities, with venues such as Pintura in Leeds offering over 100 types from around the world.

Jym Harris, co-founder of GinFestival.com told us: ‘Gin has become so popular as it’s a spirit which can appeal to everyone, and there really is no end to the variety available, each with its own distinctive flavour profile.

Its popularity is showing no signs of slowing down, with new distilleries and gins popping up all the time, making the most of the rich botanical diversity found all over our planet.’

To get your gin fix, put the following Gin Festival dates on your calendar: Leeds Town Hall: Friday June 30-Sunday July 2 Sheffield City Hall: Friday September 8 – Sunday September 10. u

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EAT THROUGH THE SEASONS

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April/May 2017

Lobster

with caviar and seafood dressings April/May 2017

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WHISKY: A BEGINNERS GUIDE North Yorkshire native Ben Bowers is a whisky vlogger and enthusiast who recently raised several thousand pounds for charity with a yearlong whisky sampling challenge. In this issue of Wine & Dine Yorkshire, Ben brings you up to speed on the popular tipple.

PEOPLE who don’t drink whisky often say ‘it all tastes the same’. As someone who sampled 366 different whiskies in 366 days to raise money for charity, I can say with some confidence that this definitely isn’t the case. But for those who don’t drink whisky, or those who enjoy the occasional dram, the world of whisky and whiskey is a bit of a minefield. So here are a few pointers: The Magic ‘e’ As a rough rule of thumb, depending on how you spell whisk(e)y depends on where it is made. Scotch originally spelled it without the ‘e’, so Irish and American producers added the

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‘e’ as a point of difference. Canadian and Japanese producers wanted to associate themselves with Scotch, so spell it without the ‘e’.

A Single or a Double?

Single Malt whisky is whisky produced using just malted barley from a single distillery. You can make whiskies using rye, corn and other grains but they won’t be ‘Malt’ whisky. If you combine malt whiskies from two or more distilleries, they then become a ‘Blended Malt’ (there’s no such thing as a ‘Double Malt’). If you combine malt whiskies with another type of whisky, it then becomes a ‘Blended Whisky’. The vast majority of blended

whiskies you’ll find (Bells, Famous Grouse etc) are a combination of Malt whisky to provide richness and complexity and Grain whisky, which is cheaper and easier to make but has less depth of flavour.

Made in Scotland There is no such thing as an Irish or American Scotch. Scotch whisky is made in Scotland. Scotch whisky itself is split up into geographical regions which offers a rough guide to different styles of flavour within the country.

Speyside is probably the best known region in the North of Scotland, and has the biggest concentration of

April/May 2017

distilleries - Glenfiddich and Macallan are here, but look out for Benromach and Glen Moray as great examples that are really good value. Lowland whiskies are from anywhere south of Glasgow to Edinburgh, and tend in the main to be lighter - Auchentoshan is a great example.

Highland whiskies cover everywhere else on the mainland Glenmorangie is arguably the biggest name, but the likes of Old Pulteney and Clynelish are well worth seeking out.

Islay is a small island that is big on character, known for big, powerful whiskies with intense smoky and salty flavours. It’s not to everyone’s taste, especially the peat monsters of Ardbeg and Laphroaig, but those who love it, LOVE it and more subtle releases from Kilchoman and Bunnahabhain are a great starting point.

Distilleries on the other Islands tend to be grouped together, such as Talisker on Skye and Highland Park on Orkney, but remember each distillery is different and it’s impossible to generalise.

Despite what anyone might say, there is no such thing as a whisky ‘expert’, as it’s physically impossible to try every release out there. There are only whisky lovers and enthusiasts, and the best ones out there will share their knowledge with you but recognise that all tastes are different and that you can’t tell anyone they are ‘right’ or ‘wrong’ if they do or don’t like a particular dram. The most important thing to ask yourself is simply ‘Do I like it?’

THE BLACK SWAN, CHURCH HILL, WISTOW, YO8 3UU T: (01757) 268284 | WWW.BLACKSWANWISTOW.COM April/May 2017

www.wineanddineyorkshire.co.uk | 23

Is brunch the n

lunc

24 | www.wineanddineyorkshire.co.uk

April/May 2017

new

ch?

Picture: Bettys, York

For years, the food and drink industry has been dominated with three menus - breakfast, lunch and dinner - but what happens if the hunger strikes in-between meal times? Or what if you snooze your way through breakfast and wake up hungry way before lunch? You probably get where we’re going here and major introductions probably aren’t necessary. Ladies and gentlemen, there’s a new mealtime on the block - brunch, and it’s taking the food and drink industry by storm.

The alternative brunch When it comes to brunch, it’s important to note that we’re no longer just talking about a fry up in a café. Upmarket restaurants have hopped aboard the brunch trend too and creative and dynamic menus are on the rise. So, let’s skip to the important bit, where can you tuck in?

Livin’ Italy, Leeds If you’re looking for a classy brunch with an Italian twist, why not try Livin’ Italy’s Italo-English savoury special. Indulge in tuscan sausage, crispy pancetta, roasted vine tomatoes, Italian fagioli beans, wild creamy mushrooms and a fried egg.

If that doesn’t make your tastebuds tingle, you can also tuck into quirky brunches at; Cafe No8 in York, The Greedy Pig in Leeds and Bella Italia in Castleford.

Bottomless brunch Drinking before noon used to be saved for airports and the festive period, but with the bottomless brunch craze reaching the UK, it’s becoming increasingly acceptable to pour yourself a Prosecco at 11am.

April/May 2017

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Picture: Banyan, York

But what exactly does a ‘Bottomless Brunch’ entail? Well, it first became trendy in Manhattan and consists of pairing a mid-morning meal such as Eggs Benedict, pancakes or a full english, with unlimited brunch tipples such as Mimosas, Bloody Mary and Prosecco. For many, indulging in a ‘Bottomless Brunch’ has become a staple part of a Sunday.

Sound like something you could get on board with? Why don’t you try it out in the beautiful city of York?

Banyan, York Banyan offers Bottomless Brunch every Saturday and Sunday from 11am-2pm. Pay £19.95 for a dish from their traditional brunch menu plus unlimited Prosecco, Bloody Mary’s and even pints of Coors.

Want some more places to add to your Bottomless Brunch bucket list? Leeds is a huge lover of the bottomless brunch. Try Gaucho, Revolución de Cuba or Shears Yard in the city.

All about the eggs When it comes to brunch, one ingredient is definitely taking centre stage - eggs. They are cheap, versatile and play a huge part in brunch dishes worldwide.

26 | www.wineanddineyorkshire.co.uk

We’re talking boiled egg with ‘posh’ soldiers, poached eggs on avocado toast, and unique twists on the classics such as Eggs Benedict. So, where can you tuck in to one of these eggcellent brunches?

Judson’s Wine Bar & Dining, Pocklington If you’re an egg fan you’ll be pleased to hear that Judson’s have a whole section dedicated to eggs on their brunch menu. Try their twist on Eggs Benedict - black pudding with poached eggs, hollandaise & toasted sough dough bread.

Want more places to indulge in great eggs? Try Kitchen in Howden, Hepworth’s in Leeds and Bettys Tea Room, York.

Brunch remains very much on-trend and is still evolving even now. We’re not trying to pretend we are strangers to a greasy fry-up in our pjs but dining out in a classy location, eating a fresh and innovative meal on a Sunday morning is definitely worth getting dressed and leaving the house for right?

Have we inspired you to go out for brunch this weekend? Post a photo to social media with the hashtag #wine&dineyorkshire and help us keep our eye on Yorkshire’s best brunch spots. u

April/May 2017

We supply fresh, home made soup from our kitchen in Rawdon, North West Leeds Our high quality soups are made from locally sourced vegetables and herbs and contain no additives.

We rotate our range of soups according to season. We regularly produce over 20 different soups, the most popular being Rich Tomato & Basil, Zuppa (an Italian recipe with cannellini beans & chilli), Leek, Potato & Wensleydale and Pea & Mint.

Find us at many monthly events including: York Farmers Market, Harrogate Farmers Market, Wetherby Farmers Market, Knaresborough Farmers Market, Morley Food Market, Baildon Farmers Market, Ilkley Fine Food & Local Produce Fair and Otley Farmers Market We also stock our soups in JB Meays & Son Butchers shop, Gill Lane, Yeadon We have established a large network of repeat customers and welcome direct orders.

Call: 07493 131705 helen.bache57@gmail.com

April/May 2017

www.wineanddineyorkshire.co.uk | 27

Country Star shines br With its ‘country cousin’ the Star Inn at Harome recently collecting a prestigious national award, Wine & Dine’s Liz Powell visits York’s Star Inn the City t’s now over three years since the Star Inn the City opened on the banks of the Ouse in York. While the initial frenzy has long since calmed (it’s been said that 5,000 bookings were taken in the 24 hours after it opened), the Star seems to have made its way into the hearts of the city’s food lovers.

You could say that it was always going to hit the ground running, based on the long-standing reputation of the Star Inn at Harome. Both are run by Michelin-starred chef Andrew Pern, who has also recently opened his second venture in York, Mr P’s Curious Tavern in Petergate.

Its riverside setting is undoubtedly one of the Star Inn the City’s biggest plus points. It is located in the Old Engine House on the edge of the Museum Gardens, and as we make our way down the gentle cobbled slope next to the historic Lendal Bridge, we are eagerly anticipating Pern’s aim of ‘simple Yorkshire cooking with a taste of the countryside’.

In most respects, we are not disappointed. We visit on a Thursday, and the place is about half full. We are shown to a table by the window, which had it not been a winter’s evening, would have offered us wonderful views over the Ouse.

Regardless, the setting is undoubtedly wonderful, the interior a welcoming mish-mash of modern and countryside warmth.

28 | www.wineanddineyorkshire.co.uk

As expected, the menu majors on both local and seasonal, and there is also a Market Menu with daily specials, and a ‘Starlets’ menu for younger diners.

We start with Deep-Fried Breaded Whitebait, served with tabasco mayonnaise (£6.00). It is a generous serving and the gentle heat of the mayonnaise works well.

An impossible-to-eat-with-your-hands burger is decent value at £18.00, due to its sheer size. It was on the evening’s special menu and comes topped with Slow Cooked Pulled Pork, and a Bourbon and Barbeque Sauce, with Red Cabbage Slaw and Chip Shop Chips on the side. It was every bit as gut-busting as it sounds, and while it proved unfinishable, it was certainly tasty.

April/May 2017

right in the city

The Butter Roast Fillet of East Coast Halibut cost us £28.00.

The fish was a decent size but the accompanying Saffron Potato, Pickled Fennel and Blood Orange Braised Salsify were on the frugal side. While the flavour combinations worked really well, the meal perhaps could have been slightly more filling in order to provide the full “comfort” quality that is usually done so well here. But despite that, it was still delicious.

What was undeniably satisfying was the Yorkshire Rhubarb Nut Crumble we finished with. We would have appreciated a bigger dollop of vanilla ice cream to go with it, but we’re nit-picking. The nuts were plentiful and added a pleasant crunch, and the rhubarb was just the right blend of sweet and sour.

April/May 2017

In my eyes, our drinks were almost as worthy of discussion as the food. We were enjoying a special celebration so treated ourselves to Rhubarb Bellinis (£9.00), which were both sweet and tangy, refreshing and a bit too easy to drink.

And a special mention for the pints of Pilsner Urquell – encased in huge copper barrels and delivered by tanker direct from the brewery in the Czech Republic. At £5.50 a pint, it thankfully tastes every bit as good as you would hope. Comparisons are often unfair, and it seems a tad unjust to compare The Star Inn the City to its ‘country cousin’, which this year celebrates its 21st year, and in January was named the UK’s best gastropub.

But the Star Inn the City is undoubtedly making its own way, championing the local, seasonal produce that has become Andrew Pern’s (Michelin-starred) trademark. u

www.wineanddineyorkshire.co.uk | 29

Homegrown success in the heart of Yorkshire With a passion for fresh and local produce, strong family values and a backstory that is capable of warming even the coldest of hearts, Bert’s Barrow, an award-winning farm shop in the village of Hillam is taking on the world - one satisfied customer at a time It’s hard to believe that the thriving and beautiful farm shop, Bert’s Barrow, began over a decade ago as just a barrow full of local produce and an honesty box at the side of the road.

Since it’s humble beginnings, proud owners Charlotte WellsThompson and her husband Jason have transformed Bert’s Barrow in to a fully fledged, award-winning farm shop - they even kicked off 2017 by being invited to Parliament to showcase some of Yorkshire’s best produce.

There are plenty of things we love about Bert’s Barrow - the shop is beautifully laid out and the

30 | www.wineanddineyorkshire.co.uk

atmosphere is always friendly but its fascinating back story has to the part we love the most.

Over a decade ago, farmer Ian (Bert) Thompson and his wife, Marlene, joined forces with other villagers in Hillam, near Monk Fryston, in order to raise enough money to buy a village defibrillator.

As part of his fundraising efforts, Bert bought a barrow, painted it, filled it with locally sourced seasonal vegetables and wheeled it to the gate of Austfield Farm, along with an honesty box trusting local villagers to pay for the produce they took.

April/May 2017

The producers were paid for their fruit and vegetables, and the profit made, along with other efforts from villagers, saw two defibrillators eventually purchased.

Bert’s Barrow was a hit in the village and used to be full to the brim with fresh produce such as cabbages, cauliflowers, leeks, carrots, parsnips and potatoes.

Ian sadly passed away on Christmas Eve 2012 after battling with cancer for two years, but his family were dedicated to ensuring that his barrow lived on.

Jason, Ian’s son, and his wife Charlotte realised the potential of Bert’s Barrow and decided to turn it into a bright, friendly farm shop based at the front of what used to be a cold store at Austfield Farm.

Now, Bert’s Barrow offers plenty more than fresh fruit and vegetables.

Charlotte told Wine & Dine Yorkshire: ‘We stock marmalade, chutney, ice cream, award-winning pickles, smoked salmon, freshly ground coffee, meat, cheese and dozens more locally sourced products.

‘We are really passionate about supplying fresh, local produce. Over 86 per cent of the items we sell are smoked, baked, grown or made here in Yorkshire.

‘But fresh fruit and vegetables are still at the heart of Bert’s Barrow and we were delighted to win the Yorkshires Finest Taste Award for Best Fresh Produce with our mixed £15 fruit, veg and salad box which we deliver weekly free of charge within five miles of the farm.’

Last year, Jason and Charlotte scooped a number of other awards including the EYLFN award for Best Retailer of Local Produce and Yorkshires Finest Taste Award for Best Independent Retailer.

Earlier this year, Bert’s Barrow was chosen by Nigel Adams, MP for Selby and Ainsty, to attend the Kingdom of Elmet Food Day.

April/May 2017

The event, organised by Nigel Adams MP and Alec Shelbrooke, MP for Elmet and Rothwell, was held exclusively for food and drink producers from their constituencies.

Charlotte went down to London for the event with Farm Shop Manager, Charlotte De Ville. They took two suitcases, a cricket bag and three other bags full of local Yorkshire produce and showed them to many Ministers, Lords, Ladies and MPs explaining the importance of shopping locally.

Charlotte Wells-Thompson told Wine & Dine Yorkshire: ‘We were honoured and privileged to be chosen to go along to the event. We’re passionate about promoting Yorkshire produce so it was an ideal opportunity to show off all the brilliant produce this region has to offer.’

‘We’re really excited about what we’ve achieved so far and what we want to do in the future.’

Already, the farm is home to over a hundred free range laying hens as well as sheep and other livestock. The Bert’s Barrow team hope to eventually offer activities for children alongside the farm shop.

The vision is to be a destination where children can learn about farming, animals and food.

The team are in the process of planting their own pumpkins and growing their own vegetables so very soon, their seasonable vegetable boxes and farm shop will be filled with homegrown produce.

You can already pick your own strawberries at the farm, but there are also plans for a butchery, bakery and tearoom at the farm so it’s definitely worth keeping an eye on Jason, Charlotte and the team and their exciting business and heartwarming tribute to Ian - Bert’s Barrow. u

www.wineanddineyorkshire.co.uk | 31

Meet the CHEF SAMANTHA MITCHELL - THE PEPPERED PIG, EAST COWICK

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April/May 2017

Sometimes, the people responsible for tingling our tastebuds and pleasing our palette in restaurants end up passing us by. Chefs tend to be behind the scenes and perhaps don’t always get the appreciation they deserve. That’s why we have decided to introduce you to a chef from a local restaurant each issue. This month, we’re kicking off with Samantha Mitchell from The Peppered Pig ucked in the quaint village of East Cowick near the historic town of Snaith is The Peppered Pig, a restaurant and deli providing the people of Yorkshire with great quality, locally sourced food in comfortable surroundings.

Passionate chef, Samantha Mitchell, opened The Peppered Pig in December 2009 with her husband Glen. She told us: ‘Initially, The Peppered Pig was a small and intimate restaurant in a converted workshop. I was the Head Chef and Glen oversaw the front of house and bar.

‘Our venture went from strength to strength and in 2012 we added a stunning oak frame extension as the new dining area. Soon after, we added a small delicatessen, specialising in all the yummy things that make Yorkshire great.’

Samantha went on to explain: ‘Ever since I was young I’ve been really passionate about all aspects of cooking - from

April/May 2017

Artisan Bread making to producing creative and flavoursome à la carte menus. The great sense of pride and achievement I feel when someone compliments my food is unbeatable and it motivates me even on the busiest of days in the kitchen.’

Samantha strives to use as much local produce as possible in her creations, producing as little carbon footprint as she can. Almost everything on The Peppered Pig’s menu is completely homemade, from their sun dried tomato and olive bread to their ever-changing ice cream flavours - even the piccalilli that is served with their pork and chicken terrine is homemade.

Samantha told us: ‘Our mission here at The Peppered Pig is to deliver high quality, locally sourced, fresh, seasonal food in a relaxed atmosphere while still maintaining high standards of attentive, friendly service.

‘I’m not sure whether it has happened by design or by luck,

www.wineanddineyorkshire.co.uk | 33

but The Peppered Pig has an air of informal, relaxed quality - a vibe that is sometimes difficult to achieve and one that we’re really proud of.’

When asked about her favourite item on the menu at The Peppered Pig, Samantha couldn’t choose just one dish. She told us: ‘I’m really proud of our entire Dégustation menu.

It’s a real celebration of high quality cooking, using local fresh ingredients.’

The ‘tasting menu’ that Samantha loves features dishes such as beef and onion orzo, goats cheese and lemon thyme tortellini, Yorkshire duck breast, roast hake and gooseberry crumble.

She went on: ‘I love being able to give customers the opportunity to sample such a varied range of food and take their tastebuds on a culinary journey.’

The Peppered Pig is definitely a place to go for celebrations and many people over the years have chosen it as a location to mark some of life’s special moments.

Samantha told us: ‘We’ve had so many lovely occasions take place at The Peppered Pig over the years, from small bespoke celebrations for young couples starting out on their married life to a couple and their family celebrating 60 years of marriage.’

The Peppered Pig is going through exciting changes at the moment, meaning that you’ll soon be able to stay overnight and make significant life moments even more special.

The Pig Inn is set to house new luxury individually designed en suite rooms and will be available from the end of April. It consists of three super king rooms with freestanding cast bath tubs as well as beautifully finished large en-suites. There will also be a new private celebration room and bar, which will accommodate 70 seated formal dining guests and 120 evening guests. This all opens out on to landscape gardens with an uninterrupted countryside view.

Samantha explained: ‘Glen and I are really excited about our new venture and hope that The Pig Inn will be just as successful as The Peppered Pig continues to be.

‘I love being a chef here and I’m really proud of everything Glen and I have achieved over the years. We hope our regular customers will continue returning and that we’ll see plenty of new faces in the future.’

34 | www.wineanddineyorkshire.co.uk

April/May 2017

COMPETITION TIME People from all over the world flock to Bettys to sample their famous Afternoon Tea, so we thought we’d give you the opportunity to join them. We’re offering one lucky reader the chance to

WIN AFTERNOON TEA FOR TWO at any of

six Café Tea Rooms

Bettys has spent 96 years perfecting the English tradition and there’s a real sense of occasion to the experience.

All you need to do to enter is find the answer to the following question in this issue:

Send your answer along with your name, postal address and daytime contact number to: Wine & Dine Yorkshire, CreateTVT, Community House, Portholme Road, Selby, YO8 4QQ or email sales@wineanddineyorkshire.co.uk.

Samantha Mitchell is a chef at which restaurant?

The prize-draw winner will be chosen at random on Friday, May 26 2017. Good luck!

BERT'S BsAhRoROW m p

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April/May 2017

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BUY 1 GET 1 FREE On Yorvale Icecream Cones

Available at the farm shop on presentation of this voucher

BUY 1 GET 1 FREE On all hot drinks in the farm shop on presentation of this voucher

www.wineanddineyorkshire.co.uk | 35

OUR ULTIMATE

GADGETS

Here at Wine & Dine Yorkshire we’re always on the look out for exciting new kitchen gadgets to make our lives a little easier and help us develop our culinary skills. This issue, we’ve rounded up some of our favourites - and we don’t mean those gadgets you’ll buy and leave untouched, cluttering up your cupboards - we’re talking things that you can use everyday.

What is it? uütensil Stirr - automatic pan stirrer

VES

E LO E & DIN

WIN

Where can I get it? uutensil.com, £18.99 Why do I need it? At the push of a button, this unique and handy little product rotates by itself and travels around your pan stirring sauces, soups, porridge, gravy and lots more perfectly. The beauty of this product is it leaves you free to get on with something else. It’s really easy to operate and has three speed options. This model has moulded plastic legs for a sleeker look that can be clicked off and popped in the dishwasher.

What is it? Smarter iKettle Remote app control kettle Where can I get it?

Lakeland, £99.99 Why do I need it? How do you fancy boiling the kettle without moving from your bed? Or setting it to boil so you can have a cup of tea as soon as you step through the door? This remote boil kettle is controlled by a free app on your smartphone or tablet. Water Sensors check via your smartphone or tablet how much water is in the iKettle before you boil. It will even send a reminder if it’s running low.

36 | www.wineanddineyorkshire.co.uk

April/May 2017

What is it? Quick prep salad chopper Where can I get it? Lakeland, £32.99 Why do I need it? This mini food processor makes light work of prepping healthy salads, coleslaw, gratins, french fries and much more. It even grates cheese, chocolate and nuts. It’s really simple to use and the process is super quick, making grating, slicing and chopping easier than it’s ever been before.

Its compact design means it takes up hardly any space on your worktop or in your cupboard and for a quick clean-up the easy to remove parts are all dishwasher safe.

What is it? Opinel le petit chef knife and fingers guard Where can I get it? Amazon, £31.90

WINE

ES

LOV E N I D &

Why do I need it? Get the little ones learning about food and cooking with this adorable Opinel set. The finger guard will prevent the kids injuring themselves and the positioning in the knife and peeler encourages them to hold utensils in the right way so that they’ll avoid injuries when they move on to adult knifes. Cute AND practical.

What is it? Folk Embossing Rolling Pin Where can I get it? notonthehighstreet.com, £24 Why do I need it? If you’re baking biscuits for an event or occasion, add an extra special touch with this embossing rolling pin. Your cookies will look elegant and one of a kind with this gorgeous pattern.

The one we’ve chosen features a kashubian embroidery design which is very old and one of most recognised folk art of Northern Poland.

What is it? Easy-clean herb scissors Where can I get it? Amazon, £8.49 Why do I need it? These handy scissors feature five sets of stainless steel blades for speedier chopping. They won’t bruise delicate herb leaves and make the often fiddly job of chopping herbs a lot easier.

Once you’ve finished chopping, you can just run the ‘comb’ end of the cover between the blades to collect all the bits.

April/May 2017

www.wineanddineyorkshire.co.uk | 37

What’s on the market?

The Royal Oak Inn, Nunnington Freehold Price: ÂŁ575,000

Set in a stunning village location just a fifteen minute drive away from Castle Howard lies a hugely characterful freehouse and restaurant that is seeking a new owner to help continue its success From the outside, The Royal Oak Inn, Nunnington, oozes charm and, although the inside has been substantially refurbished, that too has managed to retain a wealth of character.

There are also five rooms of excellent owners accommodation on the first floor of the main building which could be converted to provide letting bedrooms subject to planning.

The main trading areas can comfortably accommodate over 60 covers, with an additional outside trading terrace, car park and stable block.

Stepping into the ground floor lounge bar, you will notice it has return bar servery and seating for in excess of 40 customers. There is also a games room with a double sided

38 | www.wineanddineyorkshire.co.uk

April/May 2017

log burner and seating for around 8 to 10 covers. From there, the pub has open access through to the dining room which accommodates roughly 16 covers.

There are ladies and gentlemen’s WCs and a catering kitchen service the main trading areas. Externally, gated access onto the car park provides access through to a paved outside seating terrace and a former detached stable block which could be converted to provide three en suite letting bedrooms. There is also a private garden for the owners.

‘The location is my favourite thing about The Royal Oak we are set in the food lovers triangle of North Yorkshire amongst three Michelin Star restaurants and are close by to some great sights.

‘We have Nunnington Hall on our doorstep, Castle Howard close by and we’re nestled in the Howardian Hills. I might be bias but I’d say this area was one of the best places to live in North Yorkshire.

The quaint and pretty property trades five days per week and has considerable development potential.

‘We’re dedicated to making sure we find the right person to take on our much-loved pub and restaurant, so if you think it could be for you then please get in touch.’

Current owner, Jill Greetham, told Wine & Dine Yorkshire: ‘We’re looking for new owners to take on this lovely traditional pub and restaurant and make it more special.

To find out more about The Royal Oak Inn, Nunnington, contact Jill Greetham by telephone: 07715 869270 or email: jillgreetham@icloud.com u

April/May 2017

www.wineanddineyorkshire.co.uk | 39

SPRING RECIP

Spring has sprung, bringing with it an abundance of colourful, flavourful produce. After the long winter months, it’s nice to be able to transition to lighter, healthier meals. We’ve put together a selection of delicious spring recipes for you to try out this season 40 | www.wineanddineyorkshire.co.uk

April/May 2017

PES

HERB CRUSTED RACK OF LAMB WITH ZESTY SPRING GREENS FOR THE HERB CRUSTED RACK OF LAMB

FOR THE ZESTY SPRING GREENS

Ingredients

Ingredients

2 x 6-bone racks of lamb, French trimmed 2 tbsp of olive oil 5 tbsp of fresh breadcrumbs 1 tbsp of flat leaf parsley, chopped 1 tbsp of basil, chopped 1 tbsp chives, chopped 1 tbsp of English mustard

You can use any green vegetables you like for this, but we used:

Method

100g broad beans 350g asparagus tips 200g courgettes, sliced 50g frozen garden peas 1 lemon, zested and juiced 25g flaked almonds

1. Preheat oven to 200C/400F/Gas 6.

Method

2. Season the lamb with salt and pepper.

1. Cook the broad beans in boiling water for around eight minutes, until tender.

Drain and set aside.

3. Heat a large frying pan and add the olive oil. Once the pan is hot, add the lamb to seal it on all sides.

4. Brush the lamb with the mustard and then mix the herbs with the breadcrumbs and put over the mustard.

5. Cook in the oven for 12-14 minutes or to your liking. Let the meat rest for five minutes before serving.

2. Put the asparagus and courgettes into a steamer and cook for three to four minutes. Add the peas for the final two minutes and then remove.

3. Toss the vegetables together and season with freshly ground black pepper.

Mix in the lemon zest and juice and garnish with flaked almonds.

SIMPLE JERSEY ROYAL SALAD Jersey Royals are back and, as one of the few purely seasonal treats we have left, it would be a waste not to indulge and eat them as often as we can while they are on the supermarket shelves. Go for the freshest you can find and avoid keeping them in the fridge at home as this dramatically affects the flavour. This simple salad goes great with cold meats for a filling lunch.

Ingredients

April/May 2017

300g of cooked Jersey Royals 2 shallots 4 tablespoons of mayonnaise Juice of one lemon Salt and pepper Finely chopped chives

2. Cut the Jersey Royals in half and mix gently with the shallots and lemon juice, taking care not to break up the potatoes too much.

Method

3. Add the mayonnaise and mix.

1. Peel and finely chop the shallots and place in a bowl with the lemon juice.

4. Season with salt and pepper and top with chopped, fresh chives.

www.wineanddineyorkshire.co.uk | 41

PEA, MINT AND SPRING ONION SOUP Ingredients 1 tbsp olive oil Knob of butter 6-8 spring onions, sliced

1 potato, diced 1lt of hot vegetable stock 900g of frozen petit pois Small bunch of mint, leaves picked

Method 1. Heat the olive oil and butter in a heavy based pan and then add the spring onions and potato.

2. Gently fry for five minutes and then stir in the stock.

Bring to the boil and simmer for ten minutes, or until the potato is tender.

3. Stir in the peas and bring to the boil again and cook for three minutes, until the peas are tender. Remove the pan from the heat, add the mint leaves and blend in a food processor until smooth.

SPRING CHICKEN CASSEROLE

Ingredients 2 tbsp olive oil 1 leek, finely sliced 550g of diced chicken 300 ml of white wine 400 ml of chicken stock 500g of Jersey Royals, halved 175g of spring greens, sliced 2 tbsp of flour

42 | www.wineanddineyorkshire.co.uk

150g peas 3 tbsp pesto Method 1. Heat half of the oil in a casserole dish and gently sautĂŠ the leek for five minutes.

2. Add the rest of the oil and the diced chicken and brown on both sides for

around six minutes.

3. Stir in the flour and cook for one minute, before adding the white wine and bubbling for five minutes.

4. Add the chicken stock and potatoes and cover. Simmer for 25 minutes.

5. Add the spring greens and stir in the pesto and peas.

April/May 2017

STIR FRIED KALE WITH CHILLI AND GARLIC Ingredients 1 tbsp olive oil 200g bag of kale 2 garlic cloves, sliced 1 red chilli, deseeded and sliced Method 1. Heat the oil in a large wok, then add the kale and

a couple of tablespoons of water.

2. Season, then stir fry for 5-8 minutes, adding the chilli and garlic for the final two minutes.

3. When the kale is tender, remove from the heat and serve.

RHUBARB AND LEMON CHEESECAKE Method 1. Butter a 22cm, loose-bottomed sandwich tin and line the base with baking paper.

2. Melt the butter in a pan and crush the biscuits into fine crumbs in a bag with a rolling pin. Mix together and then add to the sandwich tin, pressing down to ensure a firm, even layer. Chill in the fridge for 20 minutes.

FOR THE CHEESECAKE MIXTURE Ingredients

FOR THE RHUBARB CURD Ingredients 360g of trimmed rhubarb cut into 2cm chunks 50g golden caster sugar 2 tbsp grenadine 2 tbsp of cornflour 2 egg yolks 50g melted, unsalted butter Method 1. Mix the rhubarb with the sugar and grenadine in a pan and heat gently for around 12 minutes, until the rhubarb starts to break down. Remove and then purĂŠe in a food processor before returning to the pan.

April/May 2017

2. Mix the cornflour with a bit of the rhubarb purĂŠe to make a paste and then return to the pan and bring to the boil. Allow it to boil for one minute.

100g mascarpone 600g full-fat cream cheese Grated zest of two lemons 3 eggs and two beaten yolks 100g soured cream 2 tbsp plain flour Method

3. In a bowl, whisk the yolks with the butter and the rhubarb mixture and cover before allowing to cool completely.

1. Beat the mascarpone and cream cheese with an electric mixer until really smooth. Add the sugar and continue to whisk for a few minutes.

Preheat the oven to 180C/gas 4.

2. Beat in the lemon zest and flour, followed by the beaten eggs a little bit at a time and then fold the soured cream through the mixture.

FOR THE BASE Ingredients 60g unsalted butter (plus extra for greasing) 200g digestive biscuits

3. Spoon layers of the cheesecake mixture and rhubarb curd into the tin and ripple the top with a skewer. Bake for 50 minutes.

www.wineanddineyorkshire.co.uk | 43

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44 | www.wineanddineyorkshire.co.uk

April/May 2017

FRYING

NEMO

Why not pop in and try our traditional

Fish & Chips

CARLTON

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

HIGH STREET, CARLTON, GOOLE DN14 9LY. CALL 01405 869696

Specialising in the supply of catering and cleaning disposables • CATERING DISPOSABLES • JANITORIAL & HYGIENE SUPPLIES • CLEANING EQUIPMENT • CLEANING MATERIALS & CHEMICALS • DISPOSABLE PAPER SUPPLIES

CASH & CARRY NOW OPEN TO TRADE & PUBLIC

Contact us on: 01757 213322 Opening times Monday - Friday 9am-4.30pm | www.y-h-s.co.uk | sales@y-h-s.co.uk UNIT 9, OAKNEY WOOD COURT, SELBY BUSINESS PARK, SELBY, NORTH YORKSHIRE, YO8 8FN

April/May 2017

www.wineanddineyorkshire.co.uk | 45

dates for the

DIARY

THE BEST OF EVENTS AND ENTERTAINMENT THROUGHOUT YORKSHIRE

CHOCOLATE TRUFFLE WORKSHOP

YORK FARMERS’ MARKET

EVERY WEDNESDAY, 4PM AND SUNDAY, 1.30PM

York’s Farmers’ market welcomes quality traders selling locally and ethically sourced produce in St. Sampson’s Square; freshly baked bread from Haxby Bakehouse, the freshest salmon from the Real Catch in Hull, venison from Round Green Farm in Barnsley, award-winning pies from Voakes Pies at Whixley, quail, duck and hens’ eggs from Church View Eggs, Wakefield and much more.

Tel. Peter Heald 01943 851204

You’ll be shown how to create your own chocolate truffles, you’ll learn how to professionally temper chocolate so you can hand dip and then decorate your chocolates before beautifully packaging them to take them home to show off, share or just enjoy. £17.50 per adult, £12.50 per child or £55 for a family of 4 (2 adults and 2 children).

York Cocoa House Tel. 01904 675787

FIRST FRIDAY OF EACH MONTH

SUNDAY LUNCH FROM HOME PACKAGE EVERY SUNDAY, 2PM-6PM In your own private dining room you can enjoy a 3-course Sunday Lunch with your loved ones. Included in the package are traditional board games, a Nintendo Wii and a DVD Player, offering a traditional Sunday with no stress nor arguing over whose doing the washing up. £30-£40.

The Grand Hotel & Spa, York Tel. 01904 380038

AFTERNOON TEA TOUR OF YORK EVERY THURSDAY, FRIDAY, SATURDAY AND SUNDAY, 1PM Hop on to start your journey through the fascinating world of tea and History. From Asia to Britain with a halt in the Middle-East, discover what has made and continues to make tea - taking a timeless and much-loved tradition across the world.

Treat yourself to an afternoon of tea, scones, cakes and more as you travel places and times you didn’t think could be reached in York.

Book at www.toursinadish.com

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April/May 2017

CHOCOLATE: YORK’S SWEET PAST EVERY DAY FROM APRIL 1, 2017

Start your chocolate journey from the museum’s Period Rooms to discover how the Georgians, Victorians and the Jacobeans satisfied their sweet tooth Follow the steps to find a spectacular whizzing and fizzing sweet making machine in the Toy Gallery. Follow your nose to find out what’s cooking in our working Chocolate Factory.

York Castle Museum Tel. 01904 687687

FOOD HOME AND GARDEN SHOW

SATURDAY 8TH APRIL, 10AM-4.30PM A celebration of eating and gardening with a variety of products on offer and gardening and cooking demonstrations. In addition to our highly successful annual Christmas fair, we are excited to announce a new springtime event in the nave of the Ripon Cathedral. The show celebrates springtime food and gardening by providing a host of activities, demonstrations and a unique shopping experience.

The Cathedral Church of St Peter and St Wilfrid, Ripon Cathedral Tel. 01765 603583

BRASS BAND REAL ALE FESTIVAL

APRIL 14TH, 15TH AND 16TH The seventh annual Emley Brass Band Real Ale Festival features over ten real ales, with ciders, wine, soft drinks, food and snacks, and the official closing time on Sunday night is ‘till dry’. Free entry.

Emley. Realalefestival@ emleybrassband.co.uk

FIVE COURSE VEGAN TASTING MENU

THURSDAY 11TH MAY, 7PM-10PM A traditional pub with roaring fires and beamed ceilings may not be the usual setting for a vegan meal, but

April/May 2017

the Cross Keys award winning chefs have put down their carving knives to create a five-course tasting menu that’s totally meat and dairy free.

Tickets £30 Tel. The Cross Keys 0113 2422711

BELGRAVE FEAST

SATURDAY 13TH MAY, 11AM-6PM Belgrave Feast always gets the festival’s first week off with the a bang, and this year’s no different. What else do you expect from Leeds’ original street food party? Expect a bumper lineup of street food traders Doughbabies pizza making classes, the Tykes kids area, an arts market, cinema and craft beer. As always, dogs and kids are more than welcome. Free, un-ticketed.

THE YORKSHIRE POST FOOD AND DRINK SHOW 2017 JUNE 2ND, 3RD AND 4TH

This flagship event of the Leeds Food and Drink Festival and is now in its seventh year. More than 100 exhibitors will be showcasing the region’s finest food and drink.

Millennium Square, Leeds

Belgrave Music Hall & Canteen Tel. 0113 2346160

THE BIG CHEESE TEASE WEDNESDAY 24TH MAY

Cheesemongers George and Joseph are teaming up with fellow Chapel Allertonites House of Koko for a cheese pairing with a difference.

Rather than wine or port as an accompaniment, you’ll taste a succession of specialist teas selected by the House of Koko team followed by an informal discussion with the aim of discovering the best combinations.

House of Koko Tel. 0113 262 1808

LEEDS GIN FESTIVAL

FRIDAY 30TH JUNE, 6.30PM-11PM A showcase of over 100 different gins, including new varieties. There are also masterclasses with distillers, talks from ginperts, cocktails and music. www.ginfestival.co.uk Leeds Town Hall. Tickets £10.46

www.wineanddineyorkshire.co.uk | 47

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