Wine & Dine Yorkshire - August / September 2017

AUG/SEPT 2017 - ISSUE 008

DINE

YORKSHIRE

Wine&

BI-MONTHLY - FREE

WHAT’S INSIDE #FoodHacks

Unusual tips and cheats to make the most of your cooking

The gastropub older than America

Whitelock’s head chef Chris Dennett recounts the history of Leeds’ oldest pub

Eat & Drink Festival

We head across the Pennines to support Yorkshire’s finest artisan food producers

The Lascelles Restaurant

Escrick’s Lascelles invites us to sample its ‘Simply Yorkshire’ menu

Servers carve 15 types of grilled meat at your table with a wide range of salads and hot dishes WATERMAN’S PLACE, 3 WHARF APPROACH, LEEDS LS1 4GL CONTACT: 0113 400 1183

ALSO INSIDE: FINDING THE PERFECT RESTAURANT FOR EVERY OCCASION MAKING COCKTAILS ACCESSIBLE FOR ALL | SEASONAL RECIPES & MUCH MORE… August/September 2017

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EAT THROUGH THE SEASONS

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August/September 2017

Stuffed tomatoes with cheese and basil

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LETTER FROM THE EDITOR

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August/September 2017

y the time this, the third edition of Wine & Dine Yorkshire, rests in the hands of our readers, we will be savouring the last few weeks of the summer sun. It’s fair to say that this year is flying by, so we’ve made sure to jam-pack this issue with plenty of seasonal recipes, features, and general foodie musings to help you enjoy the remainder of your summer in style!

In this issue, you’ll find a cover feature rundown of our jaunt across the Pennines to Manchester’s instalment of the world-famous Eat & Drink Festival, where various Yorkshire-based artisan food producers had set up stall to showcase their spectacular products.

We also visited Leeds to speak to chef Chris Dennett about his role at the Whitelock’s Ale House - the city’s oldest food and drink establishment, with a jaw-dropping 302 years already on the clock. And this month’s cocktail column comes courtesy of another Leeds-based Chris, as Milo’s cocktail whizz Chris Robb dissects the art of accessible cocktails, at a time dominated by fancy craft drinks.

Also inside, we head to the picturesque village of Escrick to review The Lascelles restaurant’s ‘Simply Yorkshire’ three-course dinner experience. And just a few miles north, we discover the key ingredients to creating the perfect coffeehouse experience at York’s Coffee Culture.

If that wasn’t enough, offering our own spin on the #lifehacks social media trend, our dedicated, food-loving team has identified several surprising cookery revelations to help you make the most of your food.

If you’re interested in advertising your business, or think we might be interested in telling your story, please get in touch by emailing us at sales@ wineanddineyorkshire.co.uk, or alternatively call us on 01757 241061.

But for now, enjoy the rest of your summer, and we’ll be back with our autumn issue at the start of October!

Lisa Warrener www.facebook.com/wineanddineyorkshire

@WineAndDineYks

MEET OUR TEAM CHRIS LORD

NICOLE LYTHGOE

KIMBERLEY WRIGHT

Chris is the new writer here at Wine & Dine Yorkshire. He is passionate about music and film, and with a background in creative writing and music journalism, he always endeavours to ensure every story is as intriguing as the last.

Nicole is our very own sales extraordinaire.

She’s a new addition to the team and has already 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.

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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SIR DUKES We specialise in one single night’s worth of fulfilment for our lovely guests.

Our ethos is pretty straight forward… Give our guests something to talk about when they next see their best friend.

Brought on by being unimpressed with the quality of steaks & service in other establishments, Sir Dukes was born 6th July 2014. Forget fatty sirloin & chewy rib-eyes, we pride ourselves on being the bee’s knees…

Email address: manager@sirdukes.co.uk Phone: 01937 587897 Address: 6-8 Bank St, Wetherby, LS22 6NQ

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

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August/September 2017

INSIDE

AUGUST/SEPTEMBER 2017 | ISSUE 08 | ESTABLISHED 2015 COVER STORY 08

EAT & DRINK FESTIVAL After previewing Selby’s food & drink festival in our June/ July edition, we head across the Pennines to Manchester’s flagship event, to support several Yorkshire artisan food producers.

12

PETER SIDWELL’S COLUMN Our columnist, Peter Sidwell, returns to share his thoughts on summer produce, and a delicious recipe for Eccles cakes.

14 FINDING THE PERFECT

RESTAURANT FOR EVERY OCCASION

Whether it’s an anxiety-ridden

first date, a formal meeting with

a colleague, a fun family

gathering, or a romantic wedding

anniversary, we’ve identified

some of Yorkshire’s most

appropriate restaurants for all occasions!

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MAKING COCKTAILS ACCESSIBLE FOR ALL After a large-scale refurbishment, Leeds’ Milo bar prepares to unleash its new cocktail menu upon the city. The bar’s resident cocktail maestro Chris Robb tells us about the art of accessible cocktails, and offers a great recipe for an American breakfastthemed tipple.

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CREATING THE PERFECT COFFEEHOUSE EXPERIENCE Barista and coffee connoisseur Jess Walker goes into detail about how Coffee Culture has cemented itself as one of York’s finest coffee hotspots.

24 #FOODHACKS

Our last issue’s #cleaneating

piece was so much of a hit, that

we’ve taken the popular

#lifehacks social media trend,

and produced Wine & Dine’s

very own foodie-inspired take on

the concept.

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THE LASCELLES’ ‘SIMPLY YORKSHIRE’ EXPERIENCE For this month’s restaurant review, much to the delight of our tastebuds, we visited Escrick - a village near York - to try out the Parsonage Hotel’s impressive sister restaurant.

32 MEET THE CHEF - CHRIS

DENNETT - WHITELOCK’S, LEEDS

Gastropub cuisine expert and

head chef, Chris Dennett, speaks

to us about the inspiration

behind the menu for Leeds’

oldest eatery, and the

unmistakable charm that has

seen the pub thrive for over 300 years.

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WHAT’S IN OUR BASKET This issue’s basket snooping includes several handy cooking utensils, fantastic mezzalune, and a moreish, cost-effective barbecue chicken alternative.

40 SEASONAL RECIPES

With berries and venison in

season, we’ve found some recipes

to utilise these ingredients at

home as the summer draws to a close.

© 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.

August/September 2017

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Pioneering Yorkshire a take up residence a We travelled over to the Eat & Drink Festival at Manchester’s EventCity to bring you the lowdown on what’s hot in the food industry today…

Billed as offering ‘the very best the country has to offer in the world of food and drink’, the Eat & Drink Festival certainly didn’t disappoint, with its unique combination of live cookery demonstrations, wine tasting, and a range of suppliers and producers on hand to share their expertise.

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OUR HIGHLIGHTS We love seeing artisan producers thriving here at Wine & Dine Yorkshire, so our first port of call was to head over to the bustling Artisan Producer’s Market to see what caught our eye. Of course, being proud advocates of Yorkshire, we naturally gravitated towards the wonderful stall set up by Yorkshire Drizzle. This

home-run, family company consisting of the husband and wife team of Steve and Shirley - along with their daughter and son-in-law - shares a passion for food packed with flavour.

Yorkshire Drizzle offers a range of delightfully flavoured rapeseed oils and balsamic vinegars, all blended in the gorgeous town of Holmfirth.

There’s a wonderful selection of

August/September 2017

artisan food producers across the Pennines flavours to choose from, but we were particularly fans of their passionfruit and sweet chilli balsamic vinegar, and their rosemary and garlic rapeseed oil.

With rapeseed oil growing evermore popular, we’re sure this company will be going from strength to strength in the coming years - you heard it here first!

cooking, it’s the little things that really set your food apart. Filippo talked about the advantages of using homemade stock, and how easy it is to make it. His expert tip was to add ice to the stock to shock it, which serves to

enhance and preserve the flavour.

Next on the stage was MasterChef winner Simon Wood. He cooked up a wild mushroom, sage and chestnut ravioli using home-made

With our tongues suitably tickled, we ventured over to the Foodie Lab for some live cookery demonstrations.

First on the bill was Filippo Pagani, from the award-winning San Carlo restaurant chain. Filippo cooked up an amazing risotto with scallops and peas, offering handy tips along the way. When listening to expert chefs like Filippo, it’s always an idea to take note of their most simple nuggets of wisdom because when it comes to

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With pulled meats enjoying their day in the sun at the moment, it takes something special to be truly unique, and Scrumpy Pig certainly didn’t disappoint pasta prepared live before our very eyes. Simon lit up the stage with eye-opening anecdotes from his MasterChef days, and talked about the intensity of cooking superb food, with the added pressure of the television cameras watching his every move.

After watching so much impeccable food produced on stage, our appetites were whetted to say the least, and we ventured over to the Great Eat, where a variety of meals from some excellent establishments were on offer. The smell of barbecue led us to Scrumpy Pig, who offered us a taste of their colossal pulled pork and chicken sandwiches. With pulled meats enjoying their day in the sun at the moment, it takes something special to be truly unique, and Scrumpy Pig certainly didn’t disappoint.

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Rather fittingly, the final stop on today’s food journey was another of Wine & Dine’s regional compatriots.

Operating out of Berryhills farm in North Yorkshire, under the ethos of ‘flavour you can swear by’, independent sausage company HECK had its own stall set up at EventCity, and we can attest that, yes, its locallysourced products are indeed full of flavour you can swear by! The Keebles family prides themselves on producing farmers’ market quality sausages packed with flavour and inspiration.

Though the family also specialise in burgers, meatballs and even vegetarian alternatives, here HECK showcased its rich range of taste-infused sausages.

Our favourites by far, are their Plump Pork & Apple, Spring Chicken and Chorizo-style 97% ranges. Like most of its sausage products, the latter is

made from 97% pork shoulder meat, with a spicy, Latin-inspired paprika kick.

We then washed it all down with a sample of Cazcabel Tequila, a premium tequila brand offering a whole range of tequila-based liqueurs. We highly recommend its coffee-infused tequila blanco - something that’s great on its own - but we guarantee it will brighten up any cocktail, too.

The Eat & Drink festival really is a food and drink lovers paradise, and was well worth the trip across the Pennines.

Keep an eye out, because it’ll be returning to Manchester again with a Christmas theme from Thursday November 9th to Sunday November 12th. For more information, visit: www.eatanddrinkfestival.com u

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SUMMERTIME IN YORKSHIRE Our columnist, Peter Sidwell, returns to share his tips on making the most of the summer’s seasonal produce, along with a fine recipe for Eccles cakes t has been a great Yorkshire summer so far, with family days out and gastronomic adventures aplenty. I’ve particularly enjoyed travelling along the county’s east coast, and I must say, no one does fish and chips quite like Whitby.

This time of year is bountiful for local produce, with the farm shops packed full of amazing food to feast on. And once again, I have fallen in love with the classic Wensleydale cheese. After a lovely day out in Wensleydale, it would’ve been a crime not to enjoy some of this famous cheese.

Blackberry-picking season is in full swing, and I’ve been utilising my blackberry finds for a number of tasty purposes: blackberry and apple jam, blackberry gin for Mrs Sidwell, and blackberry lemonade for the kids.

Why not try making my delicious Wensleydale cheese and prune Eccles cakes? They’re perfect for picnics, and make a great alternative to sandwiches.

Wensleydale cheese and prune Eccles cake 250g plain flour 125g cold butter, cut into cubes A pinch of salt

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1 tsp lemon juice 2-3 tbsp cold water

Meanwhile, grate the Wensleydale cheese into a bowl.

Filling: 150g Wensleydale cheese 90g California prunes 2 shallots, peeled and sliced 2 tbsp red wine vinegar

• Add in the chopped California prunes, drain the shallots, then add to the bowl before mixing together.

Method: • Place the flour and salt into a mixing bowl. Add half the butter into the flour. Using your fingers, rub the butter into the flour to form a crumbly texture.

• Add the remaining cubes of butter, the lemon juice, and half the water.

• Turn the bowl out on to a clean work surface, and slowly mix together, being careful not to over mix the butter.

• Add a little more water while mixing, until you have a soft ball of dough with butter chunks inside. Leave the pastry to rest for 10 minutes while you prepare the filling.

• Slice the peeled shallots and place in a saucepan with the vinegar.

• Heat the vinegar until it comes to the boil, then remove from the heat, and leave to cool for a few minutes.

• Roll out the pastry into a rectangle, then fold from the top to the middle, and from the bottom over the first fold. Then roll out again into the same sized rectangle, and repeat the fold.

• Finally, roll the pastry out into 1/2cm thick sections, and using a 10cm cutter, cut out as many clean circles as you can.

• Divide the cheese filling evenly between all the circles of pastry.

• Gather the edge of the circle of pastry and squeeze together to seal in the filling. Then turn the folds underneath the Eccles cake, and roll out a little to flatten it.

• Repeat the process with all the other pastry circles, then transfer to a baking sheet lined with parchment paper.

• Brush with beaten egg, make two small cuts in the top of each cake, then bake in a preheated oven at 180C for 15-20 minutes until golden and flaky.

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Enticing food, friendly professional service with an emphasis on 4 728111 • Email reservations@parsonagehotel.co.uk locally ingredients . Try your ultimate tonic and Parsonage Hotelsourced & Spa • Escrick • York Parsonage • Main Hotel Street &• Spa YO19 • Escrick 6LF •gin Yorkand • Main Street • YO19 6LF www.parsonagehotel.co.uk

Gourmet Thai cuisine in a i Welcoming AtmosphereEntic

Tel: 01904 728111 • Email reservations@parsonagehotel.co.uk Tel: 01904 728111 • Email reservations@parsonagehotel.co.uk relax in our in the newly refurbished gin bar. www.parsonagehotel.co.uk www.parsonagehotel.co.uk

Great deals available on dinner bed and breakfast with Spa access local (guests 18 and over). Please call or email for more information.

Gr ea Parsonage Hotel & Spa • Escrick • York • Main Street • YO19 6LF Tel: 01904 728111 • Email reservations@parsonagehotel.co.uk(gu www.parsonagehotel.co.uk

Pa i T e offer: Tuesdays and Wednesdays

Entic Two Course Meal and a Drink local

£15.00 Per Person, 5pm – 10.30pm

Grea (gu

Thai Sunshine

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

August/September 2017

takeaway available 10% off menu price Pa

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opening hours lunch Tuesday to Saturday 12.00 -2.30 evening dining Tuesday to sunday 5-10.30

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A restaurant for every occasion

Finding the right place to go for a first date isn’t always the easiest task, and it’ll be quite the opposite of where you might meet your boss for lunch. So we’ve done the hard bit for you, and picked a suitable restaurant for every occasion…

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August/September 2017

which provides a snug, private dining space. The decor inside lends an intimate atmosphere with brick walls that hark back to the architecture of the grand castle above. At a reasonable price, this classy restaurant might even leave you with some extra cash to get your loved one an extra gift.

FIRST DATE: Shears Yard, Leeds www.shearsyard.com Created by the team behind Arts Cafe, Shears Yard is a relaxed place to dine, drink and socialise. Its laid-back atmosphere is perfect for a first date, as nerves are bound to be high. The menu is simple, yet stylish and varied - perfect for when you’re unsure what’s going to take your date’s fancy. Shears Yard offers a little bit of everything in its brunch and dinner menus, as well as vegetarian options. Its also have a terrace for alfresco drinking during the summer months, with a plethora of cocktails to ease those first date jitters.

A DINNER WITH FAMILY: The Rythre Arms Steakhouse, Tadcaster www.rythrearms.co.uk Priding itself as Yorkshire’s ‘Steak Mecca’, The Rythre Arms has been a family favourite for years, serving some of the best steak in the region.

For the braver among your clan, try the whopping Rythre Monster - an absolutely huge 78oz steak. If some members of the family don’t fancy steak, however, The Rythre has them covered with an alternative main course menu. The classic Yorkshire setup creates a homely atmosphere, making it the perfect place to spend time with family.

A BUSINESS LUNCH: Angelica, Leeds www.angelica-restaurant.com Since its opening in 2013, Angelica has been a popular location with the sophisticated lunch crowd. Angelica’s stylish wraparound terrace - offering panoramic views of the city - makes the perfect place to take a breather during a busy day in the office. With an all-day dining menu, offering dishes such as its fantastic Orkney beef burger, as well as its set menu (currently priced at £15 for two courses), you’ll be spoilt for choice without breaking the bank.

A WEDDING ANNIVERSARY: The Vavasour Restaurant at Hazlewood Castle, Tadcaster www.hazlewood-castle.co.uk Catering for a wide range of occasions, The Vavasour Restaurant is the ideal place to spend a wedding anniversary.

The menu provides exquisite seasonal dishes ranging from contemporary cuisine to more traditional fare, all prepared under the watchful eyes of Head Chef Tim Hamer. The unique setting of the castle makes the Vavasour the perfect destination for your special day. The restaurant itself is downstairs in a basement setting,

August/September 2017

A CATCH UP WITH A FRIEND: The White Goose, Pocklington www.whitegoosebar.co.uk The White Goose is a cheap and cheerful bar with a simple pizza and snacks menu, making it the perfect place for a chat and a catch up. It’s great value, too, with all items on the menu ranging from £1.95 to £7.95. As well as its fairly priced food, the White Goose offers a large variety of drinks including over 70 different gins from its famous gin wall.

A RELAXED DINNER DATE: Stonegate Yard, York www.stonegateyard.net Located in a charming Georgian townhouse deep within York’s bustling back streets, Stonegate Yard might just be the finest gastropub in the town. It’s pub grub, but the likes of which you’ve never tasted before.

And for value for money that doesn’t compromise on either quality or quantity, we are yet to see it beaten.

Perfect for a relaxed dinner date with a partner. u

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EAT THROUGH THE SEASONS

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August/September 2017

Prosciutto

Cured slices of prosciutto

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MAKING COCKTAILS ACCESSIBLE FOR ALL With a new cocktail menu on the horizon, we head to Leeds’ Milo to talk to mixology maestro Chris Robb about the art of building accessible cocktails

WHILE the craft cocktail movement continues to gather pace, and bartenders the world over are honing their mixology skills more than ever, there is still something to be said for a modest cocktail that just gets to the point. Particularly in a hectic city centre establishment, where bartenders don’t necessarily have the time to craft extravagant cocktails with over-elaborate home-made syrups, and precious herbal-tinged tinctures - or at least to the lofty standards we try to set ourselves.

Like artisan food producers, craft cocktails aim to deliver a unique experience bursting with flavour and high-quality ingredients. But when the craft behind these drinks is often characterised by pedantic ratios, fussy apparatus, and the aforementioned pretentious ingredients, at what point do cocktails prioritise style over substance? After all, isn’t alcohol supposed to be fun?

One such bar trying to buck the artisan trend, and make accessible, satisfying cocktails for all, is Leeds’ Milo. Located in the city’s bustling Call Lane nightlife district, Milo has recently undergone a lengthy period of refurbishment. So, with a brand new cocktail menu on the horizon, how does your self-proclaimed ‘friendly neighbourhood dive bar’ reintroduce itself to clientele both old and new?

Chris’ philosophy on cocktail-making is simple: keep it straightforward, accessible, and most of all, fun. However, it is still possible to combine craft cocktail concepts and accessibility. His favourite addition to Milo’s new, upcoming

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cocktail menu is perhaps the Breakfast Old-Fashioned.

The cocktail’s base spirit is Woodland Reserve bourbon, and it utilises a process called fat-washing. Fat-washing is the process of freezing a spirit and a fat together in a container.

While the fat freezes, the spirit doesn’t, though the two components transfer flavour molecules. So in this instance, the bourbon will be rounded off with a distinct taste of bacon. It is then a case of building the rest of the cocktail around these breakfast-themed ingredients: • 50ml bacon fat-washed Woodford Reserve bourbon • 4 dashes of Angostura Bitters • A squeeze of maple syrup • Orange peel If the idea is to build an accessible, flavoursome cocktail, then look no further than this. A greasy, fat-drizzled breakfast is, of course, something we can all relate to, and by infusing your Woodford Reserve Kentucky bourbon with a hint of bacon, the end result is an authentic, no-frills craft cocktail - heavy on flavour and light on labour. The addition of the maple syrup and orange peel also underpins the cocktail with a fun, American breakfast theme, that doesn’t exclude itself from the more casual cocktail drinker.

Due to be introduced by early September, be sure to keep an eye out for your friendly neighbourhood dive bar’s brandnew cocktail menu! u

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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

YORKSHIRE’S PREMIER STEAKHOUSE FOR OVER 30 YEARS

THE RYTHRE ARMS

STEAKHOUSE August/September 2017

Ryther, somewhere between Selby and Tadcaster

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

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Creating the perfect

coffeehouse experience INTERVIEWEE: Jessica Walker 20 | www.wineanddineyorkshire.co.uk

August/September 2017

WE all have our own preference when it comes to finding the perfect spot for a quiet coffee or a catch up. Whether you want a cosmopolitan, busy coffeehouse vibe, or a cosy corner away from the hustle and bustle of modern life, there’s plenty of choice in today’s towns and cities. But what makes a coffeehouse stand out from the crowd? We headed to York’s Coffee Culture to find out.

There’s a genuine sense of warmth when visiting here, with cheerful greetings guaranteed. Coffee Culture may be a little cramped in size, but that doesn’t particularly seem to matter. Narrow stairs lead to two upper floors, with hand-made tables built from parts of an old barn, and cushions aplenty - cosiness seems to be the aim of the game here. The top floor features a long leather sofa to sink into, and offers excellent views of the Minster, an added bonus. To call it idyllic wouldn’t be too much of an exaggeration.

Back to the task in hand, though. We’re here to learn about the ingredients that go into our overall coffee drinking experience. Right on cue comes our barista-come-waitress, Jessica Walker, navigating the narrow stairs and juggling a tray full of coffee and cakes with the same smile that greeted us on arrival. Jess - a 21-year-old linguistics and creative writing graduate - sits down to talk to us at Wine & Dine about what she thinks a good coffeehouse should be.

‘I think it really only boils down to two main aspects: excellent coffee and a nice atmosphere. Everyone is becoming more particular about their coffee. They care more about the quality, where it comes from, and the way it’s prepared. The Third Wave coffee movement means that if you’re an independent coffee shop and you don’t serve great, consistent coffee, then you are lacking. The atmosphere of a cafe is also a major catalyst. I believe that if a cafe looks great, has lovely staff, and plays eclectic music, then it has an atmosphere that I will want to return to. As a writer, if I can spend hours in a cafe working on my writing, then that cafe probably hits the nail on the head in terms of atmosphere for me.’

Coffee Culture has certainly achieved what Jess considers the most significant hallmarks of a great coffeehouse, but what about their ingredients?

We head to York to discover what makes a great artisan coffeehouse stand out from the crowd August/September 2017

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‘Our house blend coffee is unique to us. We have York Coffee Emporium supply us with our very own Coffee Culture blend. It is a dark, rich, chocolatey Italian style roast with Ethiopian, Brazilian and Colombian beans. It makes a fine cup of coffee each time, and tastes great black or with milk.

We also offer six other delicious types of coffee from around the world, all supplied from York Coffee Emporium. We have a coffee to suit everyone’s tastes from a traditional dark roast coffee, to the more popular acidic, citrus-tasting coffees.’

We all like to be seen to encourage local businesses, and prioritise their welfare and place on the high street ahead of the big brands and commercial chains. And this is no different when it comes to coffee, so why should we visit an independent coffeehouse, instead of perhaps a branch of Costa or Starbucks?

‘Well, with an independent cafe you are supporting a local business with a local business owner. Their coffee shop may well be their life and soul, so I would rather support that than a large corporation. I think independent coffee shops provide more than the large chains as they offer a friendlier and more personal experience. The coffee can often be better in an independent, too, as they will specially select the best beans, and the focus is on the care rather than the turnover.’

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If you’re in York, Coffee Culture is absolutely worth a visit.

You’ll certainly be well looked after by their staff, and are guaranteed to leave with their feel-good vibe and great coffee running through your veins. But don’t just take our word for it, take it from Coffee Culture’s very own coffee connoisseur, Jess.

‘We have a lot of regular customers who speak of Coffee Culture being their second home, as well as a friendly place, a welcoming establishment, and a cafe with great coffee and food. I hope that all of our customers feel this way, as we want everyone to feel welcomed and comfortable. We aim to provide all with a great kick-start to the day with our coffee.’

To find out more about Coffee Culture, head to their Facebook page at: www.facebook.com/41goodramgate. And to visit their coffeehouse, head to 41 Goodramgate, York, YO1 7LS. And as a starting point on your coffee adventure, here’s a selection of some of our other favourite coffeehouses: Leeds - La Bottega Milanese, Bond Court Sheffield - Tamper Sellers Wheel, Arundel Street York - Perky Peacock, Lendal Bridge u

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We are situated in the heart of the delightful town of Market Weighton. Close to the surrounding amenities and attractions. During the day we serve breakfasts, sandwiches, soup, hot and cold beverages and our evening menu is full of homemade recipies and sauces prepared on site.

13 High Street, Market Weighton, East Riding of Yorkshire YO43 3AQ. Tel: 01430 873240 Email: rossinidamsel@hotmail.com

August/September 2017

www.wineanddineyorkshire.co.uk | 23

#FoodHa

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August/September 2017

The #LifeHacks trend has been doing the rounds on social media, so here’s our take on it, with handy food tips and revolutionary shortcuts that can make your life a little easier

acks August/September 2017

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Whether it’s how to organise those loose wires behind your desk, or even finding the quickest way to fold a t-shirt, #LifeHacks is the trend that just keeps on giving. So with that in mind, we’ve compiled a list of some hacks of our very own: #FoodHacks, if you will…

Super juicy burgers This one comes from the former host of American MasterChef, Graham Elliot, and it really does work. His idea is simple - to prevent your homemade burgers from drying out on the grill, just add ice. Yes, ice is the secret ingredient!

Graham suggests placing an ice cube in the centre of each of your patties before cooking. When it comes to heating them up, the ice will keep your meat juicy and terrifically tender.

Beat your fear of spice If spicy food isn’t usually your thing, here’s a tip that might just see you finally enjoying the fiery curries you’ve always

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avoided. Put simply, your coolant is key. It’s a commonly known fact, but some people still make this mistake: never drink water to cool your mouth! Capsaicin, the active component in hot peppers, is not water-soluble, which means water won’t work, and will only leave you feeling bloated should you drink too much. Instead, opt for a fatty drink like milk or some yoghurt. These fats break down that pesky capsaicin, and will leave your mouth feeling fresh. We recommend trying a mango lassi next time you sit down for an Indian meal. They’re delicious and will cool your mouth wonderfully.

August/September 2017

End your stale cake woes There’s nothing worse than baking the perfect cake, only to find it stale less than a day or two later - if you can go that long without finishing it, that is! So what to do when you’ve taken a slice? Well, this one may sound a little odd, but trust us - it really works. When you’ve had a piece of cake, simply take a slice of bread, grab some cocktail sticks, and fix the bread to the exposed section of cake using these. The bread may go stale, but the cake beneath will remain moist and delicious for longer. Starch content will go stale in low temperature/moisture conditions, but due to the bread’s high water activity (moisture) count, the cake will absorb the moisture it requires from the bread to prevent it from going stale.

It is also best to use white bread, as it won’t transfer its flavour to your cake!

Easily cut small fruits If your recipe calls for sliced grapes or cherry tomatoes, slicing each one individually can grow a little tedious. The solution? Two plastic container lids. That’s right, all you need to do is sandwich a handful of the fruit between two lids, press lightly to hold everything in place and simply slice across in between both lids. When you take out your fruit, you’ll find you’ve perfectly sliced every piece in an instant.

Lightning speed ripening Avocado seems to be the darling of the Instagram world, and has taken social media by storm. It does have one

August/September 2017

drawback, though - when they’re not ripe, they seem to take an age before they’re edible. So try this handy tip if you’re in a hurry for your avocado fix: Preheat your oven to 100C, and wrap your avocado in foil. Once the oven is up to temperature, pop it in there for 10 to 30 minutes and check every five minutes. Depending on how unripe your avocado was, it should have softened within this time, and will be ready to eat. Of course, you won’t get all the same tasty benefits as you would if you were to let it ripen naturally for a day or two, but this is definitely a quick cheat method to enjoy your avocado in no time at all! u

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Why The Lascelles’ ‘Simply Yorkshire’ experience is far from ordinary…

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August/September 2017

While many a merry daytime reveller and mischief maker descended upon Yorkshire’s tourism capital for a sweltering afternoon at the races, tucked away six miles south of York in the idyllic village of Escrick, the Parsonage Hotel’s Lascelles restaurant invited Wine & Dine to sample a three-course dinner from its ‘Simply Yorkshire’ menu August/September 2017

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et in six acres of picturesque gardens and woodland, the hotel itself was built midway through the nineteenth century - retaining many of its original features - and boasts a conservatory, several lounges, the Cloisters Spa, and two separate restaurants: the Fat Abbot, and the subject of this evening’s visit, The Lascelles. Though the Parsonage may sound hectic on paper, the reality is quite the opposite.

Despite the hotel’s multitude of amenities, the benefit of having a site so large is that both the general public and hotel guests can visit the spa, or dine at either restaurant, without being disturbed by any of the other events taking place at the hotel.

As there was a lively wedding reception taking place only a few hundred yards away, it struck us how well The Lascelles managed to preserve a genuine sense of ambience in which to enjoy any number of excellent dishes by candlelight. Where

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While it isn’t necessarily a criticism of the hotel, The Lascelles probably benefits from the Parsonage’s slightly dated Victorian furnishings, as the restaurant’s stylish, contemporary design sets it apart as an eatery in its own right, and not merely an afterthought that just happens to be attached to the hotel - as so many complacent in-house hotel restaurants are often guilty of

The Fat Abbot advertises itself as a ‘relaxed and informal gastro-pub, uncompromising in terms of quality’, The Lascelles is clearly the Parsonage’s elegant, gourmet alternative to the pub grub on offer at the Abbot. And while it isn’t necessarily a criticism of the hotel, The Lascelles probably benefits from the Parsonage’s slightly dated Victorian furnishings, as the restaurant’s stylish, contemporary design sets it apart as an eatery in its own right, and not merely an afterthought that just happens to be attached to the hotel - as so many complacent in-house hotel restaurants are often guilty of.

Whisked away to our windowsill table at the rear of the restaurant, we were soon treated to a complimentary ham hock terrine, with red onion chutney - a fine, incredibly moreish appetiser for whetting the appetite and bringing our tastebuds to attention.

In keeping with the aforementioned

August/September 2017

The Lascelles’ branding of its ‘Simply Yorkshire’ menu is overly modest, because while the menu isn’t an exhaustive list of culinary variety, there is nothing simple about the food on offer from this charming restaurant ambience, The Lascelles’ layout is quite linear - with each table spaced reasonably apart - meaning the restaurant somewhat encourages a sense of privacy for diners. And when you combine that with the dimly lit decor and gentle guitar music played throughout the room, The Lascelles is without doubt an ideal assuming location for a romantic dinner date.

To start, we had the carpaccio of local beef fillet with sweet onion puree, parmesan and crispy shallots. In comparison to what’s to come, the beef here does perhaps suffer from excessive salting, but this starter was certainly a full-flavoured dish - a worthy prelude to courses two and three.

However, any disappointment felt by the starter is soon banished upon arrival of our excellent main: the roast herb loin of Seaton Ross lamb with rosemary and garlic fondant potato, carrot and swede puree and a mint jus.

The lamb was tender and cooked to absolute perfection, which was even more of a treat when you come to realise the sweet fondant potato sat underneath the meat was coated with the lamb’s juices. The puree also added another tangy dimension of taste to the dish. We washed the lot down with a couple of bottles of Shipyard American IPA - leaving us highly satisfied, and almost without the need for dessert!

Nevertheless, we opted to finish our meal with the perennial classic warm chocolate cake, with white chocolate mousse, raspberry sauce and lemon biscotti. Simply put, the only complaint here was that there wasn’t more, because this dessert was sublime. Though we all know what to expect from good chocolate cake, this one was as good as it gets - crumbly to the touch, with a faultless degree of moistness on the inside. It was the raspberry sauce and lemon biscotti that really lent this course a sense of character - with each fruity element seemingly locked in a battle to impress one’s tastebuds the most.

It could be said that The Lascelles’

August/September 2017

branding of its ‘Simply Yorkshire’ menu is overly modest, because while the menu isn’t an exhaustive list of culinary variety, there is nothing simple about the food on offer from this charming restaurant. It is the many unique trimmings, garnishes and Mediterranean-style effects that embody The Lascelles’ menu with a sense of style not commonly associated with what you might consider the ‘meat and veg’ stodge of many Yorkshire-based eateries. The restaurant is clearly - and deservedly - establishing itself in its own right.

And having enjoyed warm, diligent table service all evening, The Lascelles gets Wine & Dine’s approval, and then some.

With only a £2 difference between a two-course meal and the full threecourse experience, we recommend going all out at a very reasonable £29.95 per person.

For more information on the Parsonage Hotel, visit www.parsonagehotel.co.uk. To book into The Lascelles restaurant, call the hotel’s switchboard on 01904 728111 u

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Meet the CHEF CHRIS DENNETT - WHITELOCK’S ALE HOUSE 32 | www.wineanddineyorkshire.co.uk

August/September 2017

At a time when Leeds is vying to overtake Birmingham as the UK’s second city, how do its cornerstone gastropub establishments compete with the popular, multimillion food courts of Trinity, the Core, and Victoria Gate? We met Whitelock’s head chef, Chris Dennett, to find out arely a stone’s throw away from Leeds’ ever-busy Briggate shopping district, it isn’t perhaps common knowledge that the Whitelock’s Ale House is a staggering 302 years old - having celebrated its threehundredth anniversary in 2015. Originally opened as the Turk’s Head in 1715 - which is now Whitelock’s conjoined sister bar - the pub mainly catered for merchants and market traders, and was especially busy on Tuesdays and Saturdays, when the then Briggate marketplace was bustling with people.

In 1867, the pub’s licence was granted to John Lupton Whitelock, who would soon rename the Turk’s Head as Whitelock’s First City Luncheon Bar. Making for a distinct Victorian atmosphere, the copper-topped bar, etched mirrors, glass and other various brass works - all installed

by Whitelock - still stand firm today. Frequented by a number of stage stars, the pub received royal approval in the early twentieth-century, when Prince George, the Duke of Kent, entertained a party in a curtained-off section of the restaurant.

Speaking to Wine & Dine Yorkshire, Whitelock’s head chef

August/September 2017

Chris Dennett told us about his cooking inspirations, the dishes he has introduced to the pub’s menu, and Whitelock’s enduring success and close affinity with a rapidly changing modern-day Leeds.

‘Whitelock’s is literally older than America. Honestly, in the event of a nuclear war, this would be the last building standing in Leeds. It’s never going away! What Whitelock’s can offer that the city’s newer chain restaurants and fancy, boutique eateries could never replicate, is a genuine sense of character, and imprints of Leeds’ yesteryear. No amount of money can buy that.’

Clearly an immensely proud custodian of the Whitelock’s kitchen, Chris’ CV boasts several other Leeds gastropubs including head and sous chef stints at both The Midnight Bell and the White Swan. But as Chris says, nothing can quite compare to preparing food for the Whitelock’s clientele, purely because of the pub’s vast history, ‘It’s a real honour to not only run the kitchen at such an illustrious establishment, but to also be able to put my own stamp on the menu, and the food that we serve. Considering

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A keen musician who has performed in various bands around Yorkshire as a guitarist during the last decade, Chris is quick to point out the intriguing similarities shared between music and cooking

the many great chefs that Whitelock’s has been blessed with over the years, it’s such an amazing opportunity, and my only wish is for the place to continue to thrive for another century or two!’

In keeping with the pub’s proud, regional roots, the Whitelock’s menu is, without doubt, quintessentially Yorkshire. The menu’s starter range includes pan-fried Yorkshire asparagus with garlic, homemade bubble and squeak scotch duck egg (Chris’ vegetarian alternative to the pork and black pudding version also on the menu), and Yorkshire chorizo with mint and peas - which is also pan-fried. But Chris’ most glowing endorsement of the Whitelock’s starter menu - one that is understandably a little biased - is in relation to his very own dish: the jamjar prawn cocktail.

‘What can be better than sitting in a relaxed beer garden on a hot day with a pint of local cask ale and a jar of grilled prawns? It’s marinaded in smoked paprika and extra-virgin rapeseed oil, and served on a bed of baby gem lettuce and cucumber ribbons. So it’s very much a modern twist on an old classic, and one of our bestsellers’.

Chris insists that the real challenge of working at Whitelock’s is ensuring its clientele leaves the pub satisfied. ‘As you can imagine, because we’ve been here for so long, the age ranges of our customers varies greatly. But the

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beauty of that is the challenge of keeping our seasonal menus relevant and contemporary for the younger crowd, while also retaining tradition, and a trace of the pub’s past, for our older visitors. For example, we have so many elderly couples coming to Whitelock’s just for our scotch eggs and coffee, couples that have been loyal Whitelock’s customers for decades, so it’s important that we never forget our origins.’

A keen musician who has performed in various bands around Yorkshire as a guitarist during the last decade, Chris is quick to point out the intriguing similarities shared between music and cooking,

With a similarly Yorkshire theme, one of the other dishes Chris has introduced to Whitelock’s - for the pub’s main menu, this time - is his Yorkshire Tea-smoked beetroot salad featuring heritage tomatoes, gingerinfused cauliflower rice, avocado and chilli-garlic soy.

‘Absolutely. My passions for music and cooking go hand in hand perfectly.

It might sound unusual to some, but the element of creativity I enjoy when writing music, and playing the guitar, can often be found in my line of work. Whether it’s writing new menus, sourcing unusual ingredients, experimenting with new dishes, or even food presentation, there is a huge creative aspect in cookery, synonymous with music. And whether it’s food preparation or musical composition, if it’s fun, unique and full of passion, you’re doing it right’.

‘The inspiration for this dish came from trying to create an interesting vegan dish that used fresh, goodquality local ingredients, and would also suit the Whitelock’s brand.

Cauliflower rice is currently quite trendy in the industry, but to make it more unique, I like to infuse it with ginger. As it’s in season, the smoked beetroot is the easy part. And for a vegan dish that’s quite Asian by nature, with garlic, chilli and avocado, smoking it all with some classic Yorkshire Tea is the key ingredient!’

Under Chris’ stewardship, the Whitelock’s Ale House has certainly enjoyed something of a renaissance of late, with customer satisfaction at an all-time high. So if you find yourself at a loose end this summer - or just fancy an escape from Leeds city centre’s manic crowds of retail therapists Whitelock’s unique range of Yorkshireinspired gastropub cuisine will have you occupied in no time. After all, they’ve already been here 300 years, so you should probably acquaint yourself with their menu! u

August/September 2017

COMPETITION TIME Win a night for two in Yorkshire’s ‘best hotel’…

Certified as ‘Yorkshire’s best hotel’ by Trivago in 2017, the Wine & Dine Yorkshire team is delighted to present an exciting competition to win a night’s stay for two at Harrogate’s Rudding Park hotel.

Open to all our loyal readers, the Rudding Park hotel boasts 90 bedrooms, a spa, two restaurants, a private cinema, and two golf courses. Set in 300 acres of landscaped gardens

and woodland, Rudding Park is one of the most impressive hotels in the UK. Characterised by comfort, style and sophistication: the award-winning Rudding Park hotel specialises in contemporary design and luxury accommodation with a traditional foundation.

HOW TO WIN By answering this simple question, you can be in with a chance of winning a night’s stay for two at this spectacular Yorkshire hotel.

To enter, answer the following question: Featured within the pages of this issue, how old is Leeds’ Whitelock’s Ale House?

August/September 2017

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

The closing date for entries is Friday, September 22. Good luck!

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WHAT’S IN OUR

We love heading out and snapping up the latest deals, produce and cooking gadgets, so take a look at what’s in our basket this month.

From crumb cleaners to corn strippers, there’s something for everyone What is it? Crumbs Away Crumb Collector Where can I get it? www.crumbsaway.co.uk, £8.99 - £11.99 Why do I need it?

These little gadgets are fantastic, and the concept is so simple.

If you have kids or pets that are always leaving crumbs around the house, the Crumbs Away Crumb Collector offers a quick, fun way to clean up. Simply slide the Crumb Collector horizontally across the area in question, and the crumbs will be swept away in seconds. Magic.

ES

LOV E N I D E&

WIN

What is it? Morrisons’ ‘The Best’ Braised Beef & Red Wine Mezzalune 250g What is it? Long Limoncello Collins Where can I get it? Marks & Spencer, £10 per 50cl bottle Why do I need it? This cocktail is the perfect drink for a warm summer’s evening. It’s a refreshing mix of gin, limoncello and cognac with a hint of thyme. Impress your barbecue guests with a glass or two this summer.

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Where can I get it? Morrisons, £2.50 Why do I need it? We’re big fans of Morrisons’ ‘The Best’ range here at Wine & Dine, and this mezzalune is certainly up there with the finest of all the best supermarket pasta. Named in Italian for its half-moon shape, these little mezzalune pouches - similar to ravioli come packed with divine flavour.

August/September 2017

What is it? Hang Around serving cutlery set Where can I get it? www.madeindesign.co.uk, £25 Why do I need them? These stylish spatulas and spoons come with a nifty slot in the back allowing you to easily rest a wooden spoon on the lip of your pan.

Say goodbye to burnt utensils and worktop drippage!

What is it? Chef’n Corn Stripper Where can I get it? www.lakeland.co.uk, £7.49 Why do I need it? We’ve been having fun with this, and it’s very simple to use. Push and twist your cob through the corn stripper and let the stainless steel blade do all the work for you. It’s a great way to quickly prepare fresh corn kernels.

What is it? The Collective - Scottish Raspberry Yoghurt, 450g Where can I get it? Waitrose, £2 Why do I need it? This is a treat we just can’t get enough of at the moment. It’s packed with raspberry layers that deliver a punch of fruity, tangy flavour like no other. Be careful, though, it can be quite addictive!

What is it? Ready-to-cook Hunters Chicken, 430g Where can I get it? Aldi, £2.99 Why do I need it? It’s all too easy to sneer at the various budget supermarkets, but when it comes to Aldi’s Ashfield Farm range, there aren’t many readyto-cook meals more delicious than its BBQ hunters chicken - sumptuous chicken breasts wrapped in streaky smoked bacon rashers, topped off with sticky cheddar cheese and a rich barbecue glaze. Accompanied by a salad, or some roasted Mediterranean vegetables, this one makes a perfect summertime chicken dinner.

August/September 2017

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What’s on the market?

The Murgatroyd Arms, Skircoat Green, Halifax Freehold: £345,000 Situated in the desirable suburb of Skircoat Green, the Murgatroyd Arms is a thriving freehouse with a high street feel ‘The Murg’- as it’s known by the locals - sits in an attractive, leafy residential area of the town, close to Calderdale Royal Hospital and Manor Heath Park, among a range of local amenities, meaning that there’s great potential for passing trade, as well as regular clientele. The property is stone built with

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part rendered and coloured washed frontage, under a stone slate roof. The amenities include: an estate agents, post office and convenience store, dentist, dry cleaners, bakery and a cafe.

The property is comprised of a bar with seating for around

August/September 2017

40 patrons and has a standing area situated around a centrally located bar counter. At the rear, you’ll find a good-sized games room and lounge area with even more additional seating. This brings the Murgatroyd Arm’s overall capacity to approximately 100. On the first floor, there’s a generously-sized private flat which includes a lounge, kitchen, three double bedrooms and a bathroom.

The pub’s games area is equipped with a pool table and a dartboard with regular quiz nights, live acts and open-mic nights held on site. Live sports are shown on HD televisions throughout the bar area, and the property also has a small, communal smoking area with several benches.

Nick Thomas of Fleurets Leisure Property Specialists in Leeds told Wine & Dine: ‘The Murgatroyd Arms was acquired by our clients in 2011 when it was a somewhat

August/September 2017

run-down tenancy, and reopened after a six-week period of refurbishment. It has traded strongly over the intervening years. Current trade is very much wet driven with wet sales accounting for 85% of total sales, and the business is largely staff-run, as our clients have other interests.’

The Murgatroyd Arms is a great business with a good quality of trade, and with the added bonus of the threebedroom flat upstairs, this really could be your ideal acquisition. The business shows healthy, increasing levels of both sales and profits, so it’s the perfect time to snap up ‘The Murg’.

For more information on The Murgatroyd Arms, please contact Fleurets Leisure Property Specialists by telephone: 0113 234 0305 or email: leeds@fleurets. com, quoting the reference N-722024 u

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SEASONAL RECI

There’s some great produce in season at the moment, from rich berries to venison, so we’ve found some great recipes that will utilise them perfectly...

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August/September 2017

IPES

VENISON CASSEROLE Ingredients 1 tbsp olive oil 25g butter 2 onions, diced 4 garlic cloves, crushed 4 rashers smoked bacon, chopped 500g chestnut mushrooms,halved 2.5kg haunch or shoulder of venison, diced ½ bottle red wine 400ml water 2 beef stock cubes, crumbled 3 tbsp redcurrant jelly Salt and freshly ground black pepper 50g cornflour Punnet redcurrants to decorate 6 sprigs rosemary or thyme to decorate New potatoes to serve Wilted spinach to serve Method 1. Preheat the oven to 150C.

2. On the hob, heat the olive oil and butter in a large lidded casserole dish. Add the onions and cook until softened, but not browned.

3. Add the garlic, bacon and mushrooms, and cook for a further minute.

4. In a frying pan, brown the venison a handful at a time and add to the casserole.

When all the meat is browned, add the red wine, water, stock cubes, redcurrant jelly, salt and pepper.

5. Bring to the boil and stir well. Put the lid on the casserole and place in the middle of the oven - cook for 90 minutes.

6. Remove from the oven. Make a paste with the cornflour and two tablespoons of water. Add as much of the paste to the casserole as is necessary to thicken the sauce - add a little at a time if you are not sure how much you will need.

7. Transfer the casserole to the hob, and on a low heat, cook until the gravy has thickened - this will take about 5 minutes.

8. Serve with new potatoes and wilted spinach. Decorate each plate with a sprig of rosemary or thyme, and a bunch of fresh redcurrants.

GRILLED COURGETTES, MINT AND PECORINO Ingredients

Method

6 medium courgettes

1. Cut the courgettes diagonally to give oval slices about 5mm thick. Heat a frying pan over a medium heat, and dry-fry the courgettes in batches until slightly softened and charred on both sides. As each batch is done, spread out the slices to cool on a tray.

6 tbsp extra-virgin olive oil 8 tbsp mint, chopped (plus a handful of whole leaves for decoration) 4 tbsp red onions, chopped 4 tbsp capers, chopped 4 tbsp cornichons, chopped 3 tbsp red wine vinegar 6 handfuls rocket 50-70g pecorino, shaved

August/September 2017

2. Put the chopped mint, onion, capers and cornichons in a bowl, and stir together with the vinegar and olive oil.

Season well.

3. Toss the courgettes and rocket with the dressing, mint leaves and top with pecorino.

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CREAMY SPAGHETTI WITH AVOCADO, TOMATO AND SMOKED HAM Ingredients

150g gruyere or mature

375g dried spaghetti

cheddar, grated

1 onion, chopped

200g piece smoked ham,

1 tomato, chopped 50g unsalted butter 1 clove garlic, crushed 2 tbsp plain flour 450ml milk 150ml double cream (or use extra milk for a less rich option)

shredded Small bunch chives, chopped Salt and freshly ground black pepper 500g avocado, cut into 1cm cubes Green salad to serve

Method 1. Preheat the oven to 180C. 2. Cook spaghetti according to packet instructions. Drain and reserve.

3. Set a heavy-based saucepan over a low heat, and sweat the onion in butter for 10-15 minutes until it starts to soften. Add the garlic and fry for a

further minute before stirring in the flour.

4. Pour in the milk and cream, and bring to the boil, stirring constantly until thickened. Simmer steadily for 2-3 minutes to cook the flour.

5. Turn off the heat, and stir in half the cheese, along with the ham and chives. Season to taste with salt and

freshly ground black pepper.

6. Stir through the cooked spaghetti, tomato and avocado, and spoon into a baking dish. Scatter over the rest of the cheese and bake for about 20 minutes, until golden brown and bubbling.

7. Serve immediately, accompanied by a green salad.

RED FRUIT TART Ingredients

2 egg yolks

200g plain flour

1 1/2 tsp lemon zest, grated

1 tsp baking powder

2 egg whites

125g butter, softened

2 teaspoons cornflour

210g caster sugar

250g red fruit

Method

Bake in oven for 25 minutes.

1. In a medium bowl, sift together the flour and baking powder. Mix in the butter, 100g caster sugar, egg yolks and lemon zest.

Rest for 30 minutes.

3. Beat egg whites until stiff. Gradually stir in the rest of the caster sugar and cornflour - beat for 5 mins.

Fold red fruit into the mix, and pour into the tin over the partially baked pastry.

2. Preheat oven to 170C. Roll out the dough and place it into a springform tin.

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4. Bake in oven for 10 minutes.

August/September 2017

BLACKBERRY AND APPLE PASTRIES Ingredients

125g caster sugar, plus extra for dusting

1. Place the sliced apples in a pan with the sugar and blackberry liqueur, and cook gently over a medium heat for 5-6 minutes, or until the apples are softened. Set aside to cool, then mix in the blackberries.

1 tbsp blackberry liqueur

2. Preheat the oven to 180C.

200g blackberries

3. Divide the apple and blackberry mixture, leaving aside any juices, among four of the puff pastry rectangles, leaving a 2cm border around the edges of the pastry.

300g apples, peeled, cores removed, sliced

1 packet ready-rolled puff pastry - cut into 8 to 12 15cm x 9cm rectangles 2 free-range eggs, beaten Vanilla ice cream to serve Method

4. Using a lattice cutter, roll over the remaining pieces of pastry, or,

alternatively, use a sharp knife to cut 2cm slits in staggered rows 1cm apart.

Gently pull the pastry so that the slits open up and a lattice shape is created.

5. Brush the edges of the filled pastry layer with the beaten egg, then carefully lay the lattice-cut layer of pastry on top. Seal the edges by pressing down, then brush the pastry all over with the beaten egg. Sprinkle over some caster sugar and bake the pastries for 20 minutes, or until the pastry is golden brown and puffy.

6. Serve the pastries warm with ice cream.

SPAGHETTI WITH FENNEL POLLEN, ORANGE, GARLIC AND MINT

Ingredients

1 or 2 tsp lemon juice - if desired

minute.

1 lb spaghetti

Method

3. When the spaghetti is done, strain

2 tbsp unsalted butter

1. Bring 6 pints of water to the boil in a large pot with a 1/4 cup of salt, and cook the spaghetti until tender, but still firm. Stir occasionally - especially when first adding the spaghetti.

from the pot and add to skillet along

2. While the spaghetti boils, melt the butter over a medium-low heat in a wide skillet. When the butter is melted, add garlic and cook for 1

highly fragrant. Add salt to taste, along

Seasalt salt 6 cloves garlic, thinly sliced 6 tbsp extra-virgin olive oil Zest of one large orange 20 to 30 mint leaves, thinly sliced 1 tsp fennel pollen

August/September 2017

with olive oil, orange zest, mint and fennel pollen. Stir until the spaghetti is thoroughly coated with oil and is with lemon juice, if desired. Serve immediately.

www.wineanddineyorkshire.co.uk | 43

SUBSCRIBE TODAY! 1 YEAR - £10.50

JUNE/JULY 2017 - ISSUE 007

Wine&

BI-MONTHLY - FREE

DINE

YORKSHIRE

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WHAT’S INSIDE Wine with a Heart

We discover a vineyard in an unlikely location, far from where you’d expect

Yorkshire born, Italian bred Celebrity chef Joe Hurd talks to us about his childhood in Hull and his southern Italian influences

Selby Food & Drink Festival 2017

The annual festival is back and it’s tastier than ever

Competition

Win celebrity tickets to The Yorkshire Dales Food & Drink Festival

Name: Address: Postcode: Telephone: Email:

& Drink Selby Food 017 2 al iv st Fe

Saturday 29th July 2017 Held on the Market Place and along Finkle Street from 9.30am to 5pm Live music and food demonstrations throughout the day For more information contact Selby Town Council 01757 708449

ALSO INSIDE: THE MAGNIFICENT MICHELIN-STARRED TOUR OF YORKSHIRE #CLEANEATING | SEASONAL RECIPES AND MUCH MUCH MORE… June/July 2017

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Cheques payable to: CreateTVT or call 01757 241061 to make payment. Terms & conditions apply.

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August/September 2017

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

August/September 2017

www.wineanddineyorkshire.co.uk | 45

dates for the

DIARY

THE BEST OF EVENTS AND ENTERTAINMENT THROUGHOUT YORKSHIRE

CHOCOLATE TRUFFLE WORKSHOP EVERY WEDNESDAY, 4PM, AND SUNDAYS, 1.30PM You’ll be shown how to create your own chocolate truffles and 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

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

46 | www.wineanddineyorkshire.co.uk

YORK FARMERS’ MARKET FIRST FRIDAY OF EACH MONTH 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

SUNDAY LUNCH FROM HOME PACKAGE EVERY SUNDAY, 2PM-6PM In your own private dining room you can enjoy a three-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 who’s doing the washing up. £30-£40.

The Grand Hotel & Spa, York Tel. 01904 380038

August/September 2017

WINE & CHEESE EVENING

FRIDAY 4TH AUGUST A relaxed evening held within the elegant President’s Marquee. Guests will enjoy six wines and six cheeses, perfectly paired and accompanied by tasting notes from our experts.

Scarborough Cricket Club Tel. 07841 016655

COOK FROM THE NEW BOOK SATURDAY 5TH AUGUST In timing with the Milestone’s 10 year anniversary celebrations, join us for the day and learn how to make a selection of recipes featured in ‘Blood, Sweat & Beers’.

The Milestone, Sheffield Tel. 0114 2728327

THE STREAT FOOD AND FAMILY FUN FESTIVAL

FRIDAY 25TH - MONDAY 28TH AUGUST Festival and foodie fans visiting Valley Gardens in Harrogate this summer can expect to be taken on a gastronomic journey around the world as the StrEat Food & Family Fun Festival returns to the town for a second helping over the August Bank Holiday weekend.

Valley Gardens, Harrogate Tel. 01423 421275

DINNER WITH MATTHEW WILSON THURSDAY 14TH SEPTEMBER Matthew Wilson is a well-respected garden designer, writer, radio and television broadcaster and lecturer.

Matthew runs his own garden and landscape design practice and writes extensively in the media, is a regular correspondent for the Financial Times, and has been a panelist on Radio 4’s Gardeners Question Time since 2009.

This is your chance to have dinner with the man himself.

West Park Hotel, Harrogate Tel. 01423 524471

CHEESE FEST UK

GIN NIGHT

THURSDAY 7TH SEPTEMBER Meet an expert Fever-Tree mixologist and taste a selection of different gins, mixers and botanicals. Let the gin be-gin!

Sandburn Hall, Flaxton, York Tel. 01904 469922

August/September 2017

SATURDAY 16TH - SUNDAY 17TH SEPTEMBER For the first time, cheese connoisseurs Cheese Fest UK brings its world-class selection of products to Leeds’ Canal Mills for a weekend destined to be one of the city’s most cheesetastic ever.

From cheese wheels to halloumi fries, and from gooey mozzarella to melted raclette, cheese lovers rejoice: this event is not one to be missed. More tasting opportunities than you could shake a (mozzarella) stick at.

Canal Mills, Leeds Tickets: www.cheesefestuk.com

YORK BEER & CIDER FESTIVAL 2017 WEDNESDAY 20TH - SATURDAY 23RD SEPTEMBER There are few lovelier settings than York Knavesmire for the largest outdoor beer festival in the north of England - the York Beer & Cider Festival: a celebration of British real ales and breweries on 150 acres of beautiful tree-lined parkland. Housed in a massive marquee serving around 500 different beers and 100+ ciders, bottled beers, world wines, and prosecco, we expect this year’s edition of the festival to be another runaway success.

Racecourse Enclosure, York Tel. 07976 555512

HOFBRAU HOWLERS BAVARIAN OOMPAH BAND FRIDAY 29TH SEPTEMBER Right in time for the beginning of the Oktoberfest season, the Hofbrau Howlerz present an amazing all live Bavarian Oompah show at the Best Western Cedar Court hotel. Includes a Bratwurst supper, live entertainment, disco and a late bar. Fancy dress is encouraged…

Cedar Court Hotel, Bradford Tel. 01274 406606

www.wineanddineyorkshire.co.uk | 47

NORTH YORKSHIRE’S NEWEST BISTRO & BAR -REAL FOOD - LOCAL PRODUCE - YORKSHIRE ALES - FRESH COFFEE-

Happy hour on cocktails - 2 for £5 (excludes gin cocktails) Monday to Friday 5pm-8pm Afternoon tea - 2pm-5pm daily - 2 for £15.95 or with prosecco £19.95 A selection of sandwiches, cakes and pastries with a choice of teas Open for breakfast at 8am, bistro menu available from 12 noon, selection of fine wines and locally brewed real ales.

1 The Crescent, Selby, North Yorkshire,YO8 4PU. Call 01757 702968 Visit: www.no1selby.co.uk Email: welcome@no1selby.co.uk 48 | www.wineanddineyorkshire.co.uk

August/September 2017