DINE
YORKSHIRE
Wine&
DEC/JAN 2018 - ISSUE 010 BI-MONTHLY - FREE
WHAT’S INSIDE #Instafood We examine how sharing our food online is changing the way we eat
Hey Pesto! Purple basil pesto is the hip new food trend to hit restaurants in the UK so we went to ASK Italian to find out all about it
Pop, fizz, clink... We’ve given you our top 10 prosecco cocktail concoctions to help you kick off the celebration season in style
SELBY’S PREMIER BISTRO & BAR -REAL FOOD - LOCAL PRODUCE - YORKSHIRE ALES - FRESH COFFEEExtensive Gin Menu, Cocktails, Early bird Menu £7.50
1 The Crescent, Selby,YO8 4PU. Call 01757 702968 Visit: www.no1selby.co.uk Email: welcome@no1selby.co.uk
ALSO INSIDE: PERFECT PAIRINGS | INDULGENT AND DETOXING SEASONAL RECIPES WIN A CHRISTMAS DAY OUT FOR YOU AND THE FAMILY AND MUCH MORE... December 2017/January 2018
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EAT THROUGH THE SEASONS
Foie gras grilled
served with red berries sauce and chestnut 2 | www.wineanddineyorkshire.co.uk
December 2017/January 2018
December 2017/January 2018
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LETTER FROM THE EDITOR
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December 2017/January 2018
an you believe Christmas is just around the corner? This is a great time of the year for us because, of course, the focus shifts to indulgence and everyone is talking about our favourite topic - food and drink! Christmas is a time when we eat, drink and be merry… and then feel terribly guilty about it just a few weeks later when the January blues kick in! Lots of people make New Year’s resolutions to eat more healthily, drink less alcohol and get into better shape, but our view is simply that life is short so enjoy it and live it to the full - if you want a dessert, have one! We are so grateful for all the fabulous feedback we’ve had about our magazine. Since its launch earlier this year, we’ve come across so many wonderful people and businesses with inspiring stories, we’ll never run out of things to write about! We firmly believe Yorkshire is leading the way in the food and drink industry and showing the rest of the country how it’s done. We do, of course, have good old Yorkshire charm on our side too, obviously! We’d like to take this opportunity to wish all of our fabulous friends, readers and advertisers a very happy Christmas and prosperous New Year. Sit back and enjoy this seasonal issue and we’ll see you
again in February with your next edition of Wine & Dine Yorkshire! Wine & Dine Yorkshire is a county-wide dedicated food and drink platform. If you’d like to advertise your business with us, or think we’d be interested in telling your story, please get in touch by emailing us at sales@wineanddineyorkshire.co.uk or give us a call on 01904 820883. We’d love to hear from you!
Lisa Warrener www.facebook.com/wineanddineyorkshire
@WineAndDineYks
MEET OUR TEAM SALES & MARKETING: KIM WRIGHT Kim is currently fulfilling a number of duties here at Wine & Dine Yorkshire. She has a strong background in Human Resources and is passionate about traditional Yorkshire pubs and restaurants.
December 2017/January 2018
SALES: NICOLE LYTHGOE Nicole is our very own sales extraordinaire who has made herself indispensable to us here at Wine & Dine Yorkshire. Combine that with a love of a good Yorkshire pub, and she’s the perfect fit.
SALES: BECKI LIDDLE Becki’s background in customer support should offer a great dynamic to her new sales role here at Wine & Dine Yorkshire. And with a love of gin and pasta, we reckon she’ll fit in just fine!
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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.
ening Meal, Sunday Lunch or a Private Function TUESDAY
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2 delicious steaks and a bottle of house wine £29.00!
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Opening Times Monday 17.00 - 23.30 Tuesday - Thursday Monday - 6-close 9.00 - 14.30 & 16.00 - 23.30 Tues-Thurs - 4-close Friday & Saturday 9.00 - 23.00 Friday - Sunday 12-close Sunday 12.00 - -22.30
Monday 17.00 - 23.30 Opening Times
December 2017/January 2018
INSIDE
DECEMBER/JANUARY 2018 | ISSUE 10 | ESTABLISHED 2015 COVER STORY 08 #INSTAFOOD We take a look at the social media trend of taking food photos and how Instagram is transforming the way we eat. 12
PETER SIDWELL’S COLUMN Peter Sidwell tells us all about his winter hero ingredients and warming British puds.
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CELEBRATION TIME! It’s all about the fizz in this feature as we’ve put together our top 10 prosecco cocktails to make for family and friends as the festive season gets under way.
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RAISING THE BAR First craft beer bar in Britain tells us about realising their dream of making their own brews. 28 OUR VISIT TO THE BREWERS ARMS IN SNAITH We went along and sampled the menu at Snaith’s flagship pub read all about what we thought here.
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HEY PESTO! Is purple basil pesto the next big food trend? We found out all about this purple plant to give you the low-down.
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SHOULD WE BE PAIRING OUR FOOD AND DRINK WITH OUR MUSIC? We chat to a couple from Halifax who believe that the music we listen to as we are eating changes our perception about food.
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WHAT’S IN OUR BASKET? This issue we have popped lots of brand new products into our basket, including sparkly gin, healthy ice cream and posh soft drinks. You’re probably going to want it all!
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INDULGE OR DETOX? We’ve taken some of this season’s best ingredients and given you an indulgent and healthy recipe for each. Which will you choose?
WIN A CHRISTMAS DAY OUT WITH THE FAMILY We’ve got a family ticket to Yorkshire’s Winter Wonderland at York Designer Outlet to give away to one lucky reader.
© 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.
December 2017/January 2018
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Instrascran How social media is changing the way we eat 8 | www.wineanddineyorkshire.co.uk
December 2017/January 2018
Photo: Em Sheldon - www.emtalks.com, Instagram: @emshelx
Can you imagine, even 10 years ago, taking a photograph of your nan’s Sunday roast, immediately heading down to Snappy Snaps to utilise their one-hour processing service, and then rushing to your neighbour’s house to show them your nan’s Yorkshire puds in all their glory? No, me neither
And yet it has become so normal for us to share pictures of our food with complete strangers that we barely even notice it any more. Millennials worldwide let the camera eat first, desperate to show the universe the latest feast for the eyes, with over 130k food photos being posted on Instagram every single day in the UK alone. You’d be hard pushed to go into a smart restaurant or trendy bar now and not see someone brandishing their iPhone as soon as their food arrives and before they’ve even tasted it.
December 2017/January 2018
It’s become so normal in fact, that food trends are now actually swayed by what people post online - we wouldn’t have arty lattes, smoothie bowls, freakshakes or the cronut, for example, without Instagram. Restaurants and bars are now designing whole interiors, dishes and drinks with ‘gramming’ in mind. We love to share our food and not in the physical sense. Most of us who share our meals online are absolute amateurs when it comes to photography, but wade through a quagmire of filters and editing tools and even the most basic dish
can become an aesthetic delight. The Waitrose food and drink report states that one in five Brits have shared a food photo online in the past month, usually accompanied by several hashtags such as #foodporn, #instagood and #delicious. There’s also serious cash to be made in beautiful food, and it’s a two-way street. Get the right online ‘influencer’ into your restaurant, posting pictures of your food to their legions of followers, and they’ll be queuing round the block within hours. Become the influencer, and you’ll not only be invited to dine at the world’s finest
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Photo: Em Sheldon - www.emtalks.com, Instagram: @emshelx
eateries, but you’ll be paid to do so. One such influencer is lifestyle blogger Em Sheldon from Leeds. Em has amassed a following of almost 83,000 followers of her Instagram page and regularly posts photographs of food she’s eaten in hip restaurants across the globe. Em told us: “I always take photos of my food when I’m out, I can’t help it. If the meal looks good, I love to document it, as sad as that may sound. It means I can share it with my followers, and they can go there
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too. I must admit, I have also been known to choose a place to eat based on the photos posted of the food on Instagram, which again seems sad, but it means I can get great content and recommend Instagram-worthy places, which is what a lot of people are looking for these days. “Restaurants are definitely picking up on the fact that millennials, like me, want to eat in nice looking places with nice looking food and a lot are now opting for Instagrammable features,
such as good lighting and marble tables. They know it will result in lots of free promotion on various social media channels. Obviously though, substance also counts. My favourite restaurant is the least Instagramfriendly place in the world, but I’ll keep going back as the food is so good. These are often the best places.” So what food trends are we going to see in 2018? “Latte art is still a big one,” Em said, “and to be honest, the designs and ideas are just getting
December 2017/January 2018
‘Millennials worldwide let the camera eat first, desperate to show the universe the latest feast for the eyes, with over 130k food photos being posted on Instagram every single day in the UK alone’
Photo: Em Sheldon - www.emtalks.com, Instagram: @emshelx
more and more elaborate. Beautiful acai bowls full of fresh, nourishing ingredients make you want to adopt a healthy diet and gin cocktails are becoming a very big deal!” It seems that word of mouth is still the the most influential way of gaining customers, it’s just that now it is largely online-led discussions with strangers rather than a recommendation from someone you know, particularly with twenty - and thirty-somethings with a bit of money in their pockets. Em’s Insta-worthy eateries BETTY’S TEA ROOM, HARROGATE It’s an oldie but a goodie - you simple can’t beat an afternoon tea at Betty’s for nostalgic pictures harking back to a bygone era.
ANGELICA, LEEDS Elaborate and bold cocktails along with beautiful brunches and panoramic views that will have your friends and followers desperate to go along too.
ISSHO, LEEDS A stunning rooftop restaurant and bar in Victoria Gate. Japanese and sushi made to perfection and served beautifully.
PINTURA, LEEDS Pintura literally means ‘work of art’ in Spanish and this place is inspired by the food-crazed Basque region in Spain. Great gin collection in a
December 2017/January 2018
dedicated basement gin bar and you can sit outside with traditional Spanish tapas. CIELO BLANCO, LEEDS A relaxed and social dining experience, Cielo Blanco offers the most ‘grammable Mexican sharing boards. CRAFTHOUSE, LEEDS Beautiful in every way, particularly its marble tables. u
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WINTER WARMERS Our food columnist, Peter Sidwell, tells us about his winter food heroes and baking those allimportant British puds here is never a time of year more than winter to dictate your style of cooking. It’s dark and cold outside and battling the elements really does work up an appetite. I don’t know about you but all I ever think about on my way home from work is what’s for dinner! If I’m honest I’m one of those who is always thinking about where my next meal is coming from and my son is the same, maybe it’s a man thing, I’m not sure! The last issue I talked about the virtues of slow cooking at home and how working with cheaper cuts of meat are always the best for slow cooking results. This issue I wanted to talk about puddings, those fantastic British puds that just make you feel warm and fuzzy inside. Baking has never been cooler than it is right now. I have just returned from a big baking show in Manchester where I was surrounded by passionate and enthusiastic bakers who just love to bake. My baking started at school really, I will always remember the cheese scones by Mrs Clark in Woldgate School in Pocklington, the town I grew up in. I would like to think
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I baked the most amazing light and delicious scones ever, although my mum will probably tell me otherwise. However, it seemed to unleash a passion for doing something with my hands and it has stuck ever since. There is something about baking for others that is really gratifying, I have never met anyone yet who does not raise a smile when you tell them you have baked a cake, loaf or biscuit for them. I like to use the discipline of a baking recipe to carry flavours. For example, I like to take a classic Victoria sponge recipe and put it together with clementine butter icing and a jam made from half mince pie filling and half cranberry sauce. This creates an alternative festive cake for all those people who are not fruit cake fans. I also like to make a treacle tart with loads of lemon juice and zest in it to balance the flavours. Winter may not be the most bountiful time of year for seasonal ingredients, however, there are some serious British heroes to look out for in your local shops and delis. Brussels sprouts are not just for Christmas - try cooking them with plenty of garlic,
white wine and a touch of sour cream to make a delicious, creamy pasta sauce. Chestnuts work really well when pushed into the top of a rosemary and olive oil focaccia bread. Parsnips are a staple winter veggie and can be used in sweet and savoury bakes and recipes. I’ve made parsnip and apple cake with golden syrup before and it was delicious with a slice of Wensleydale cheese. My personal favourite seasonal ingredient of the winter is pomegranate. All be it not very local, they are at their best in the winter as they have had all summer long to ripen up and sweeten. I love to slow cook a shoulder of local lamb all day long, whilst I am at work, with cumin, garlic and plenty of chopped onions, then when I get home, rest the lamb and serve with yoghurt, bulgar wheat, lots of chopped mint, lemon and coriander. Finish it off with lots of juicy pomegranate to lift the spirits in those dark evenings. Hope you all have a great Christmas and New Year and I look forward to cooking up some foodie thoughts next year. u
December 2017/January 2018
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December 2017/January 2018
takeaway available 10% off menu price opening hours lunch Tuesday to Saturday 12.00 -2.30 evening dining Tuesday to sunday 5-10.30
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Beef with cranberry sauce served with roasted potato slices on a cutting board
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December 2017/January 2018
EAT THROUGH THE SEASONS
December 2017/January 2018
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GET BUSY WITH THE FIZZY! With Christmas and New Year just around the corner, we’re focusing on celebration cocktails in this issue, which of course all include fizz. Wow your friends with our top 10… 1. Lemon Sherbet Fizz A citrusy, tangy, fresh, lip-smacking delight! Put a heaped teaspoon of lemon sorbet into a champagne flute and add a few drops of lime cordial. Top up with cold prosecco and stir. Garnish with lemon to serve. 2. Blushing Bellini A gorgeous red colour, perfect for the festive season. Mix 20ml freshly squeezed pomegranate juice, 20ml crème de cassis and 20ml vodka with ice in a cocktail shaker. Strain into a tall glass and top with prosecco. 3. Prosecco Pomander An orangey hit using clementines for a Christmassy flavour. Combine the juice of one clementine with one part Cointreau and three parts prosecco in a champagne glass. To make it a show-stopper, garnish with a sprig of rosemary and a slice of clementine studded with cloves.
6. Caribou martini Roasted bitterness of coffee and light, fruity notes of prosecco make for an interesting flavour. Pour a double measure of coffee-flavoured vodka into a sugar-rimmed glass and top up with champagne. Throw in a coffee bean to serve. 7. Aperol mimosa Aperol spritz is one of the biggest drink trends of this year. Here’s an Italian twist on a traditional Buck’s Fizz, perfect for Christmas morning. Put 20ml of Aperol and 20ml of orange juice into a champagne glass and top with prosecco. 8. Negroni twist Swap the gin of a classic negroni with prosecco. Put ice cubes in a glass and pour over 25ml Campari and 25ml sweet vermouth. Top with prosecco and serve with an orange slice.
4. Raspberry Limoncello Spritz Perfect for a girl’s night in and ready in less than five minutes.
9. Sloe gin royale We always look forward to sloe gin in the colder months. This one will keep you feeling jolly all winter long.
Pour a bottle of prosecco into a large pitcher, add 150ml limoncello and a few sprigs of mint and give it a swirl. Add a few frozen raspberries and pour the spritz over.
Pour 50ml prosecco into a coupe glass, add a sprig of fresh rosemary then slowly pour in 25ml cherry brandy and 25ml sloe gin so they sink to the bottom.
5. Gin Fizz Easy peasy, refreshing and light.
10. Prosecco margarita A tangy margarita with a fizzy punch.
Shake a double measure of gin with a tablespoon of fresh lemon juice and a teaspoon of powdered sugar in a cocktail shaker filled with ice. Strain into a glass filled with ice and top up with a dash of prosecco and a lemon slice.
Add a bottle of prosecco, lime juice of one lime, 25ml measure of tequila and 15ml of cointreau into a pitcher. Run lime around the rim of each champagne flute and then dip in coarse sea salt. Divide between the glasses and garnish. u
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December 2017/January 2018
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
December 2017/January 2018
67 Boar Lane, Leeds, LS1 6HW 0113 2053240
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Leeds brewing company raises the bar 18 | www.wineanddineyorkshire.co.uk
December 2017/January 2018
Often referred to as ‘the first craft beer bar in Britain’, Leeds North Bar is credited with influencing a new wave of craft beer bars and breweries around the country, with many citing the venue as one of the original driving forces behind the craft beer revolution in the UK Over 20 years, owners John Gyngell and Christian Townsley have increased the North Bar group to a total of seven venues and in 2015 they turned their 10-year dream of making their own beer into a reality by opening a 15 barrel brewery in Leeds, the North Brewing Co. They’ve picked up a number of awards
December 2017/January 2018
along the way, including the ‘best place to drink in Britain’ award at the Observer Food Monthly Awards, and have become known for their alternative approach and quirky style. John told us: ‘We’ve been producing beer for a little under two years and its been an incredibly journey. Each week since launching, a new friendship has developed, a new opportunity has
arisen and a new North Brewing fan is born. The last few months have been brilliant fun, if a little exhausting.’ The pair have ended 2017’s beer festival season in remarkable style, with their Craft Beer Calling at Wylam Brewery and Dark City at Northern Monk. So what does 2018 look like for this pair? “We recently got three new shiny fermenting vessels, meaning
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‘We’ve been producing beer for a little under two years and its been an incredibly journey. With each week since launching a new friendship has developed, a new opportunity has arisen and a new North Brewing fan is born. The last few months have been brilliant fun, if a little exhausting’ we have been able to double our production capacity,’ said John. ‘In recent months we’ve had difficulty keeping up with demand, a great problem to have, you might say, but we hate not being able to fulfil orders or disappoint customers. The result of the new kit is that we can now brew every day of the week. This means we can have fun doing what we set out to do, playing with interesting flavours and aroma combinations, without being restrained by the success of our core range. This will result in more specials, whilst still producing more in quantity of our most popular ones, such as Sputnik, Herzog and Transmission, which actually won the best IPA 2017 in the Imbibe Awards.’ As with any business, this one has had
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its ups and downs. John explained: “Our fermenting vessel delivery day was hectic and not without its hiccups. Sixteen weeks after ordering our three custom-built FVs, we’d been awaiting their arrival with baited breath. A backlog at Felixstowe due to the storms in the Caribbean led to further delays and on Friday, October 6th we welcomed two containers hosting our shiny new vessels. As the fitters crow-barred open the containers and the sun poured in on to the beautiful gleaming FVs we discovered they were not what we’d ordered! Apparently in transporting our new FVs from the shipping port, two different truck drivers carrying similar loads had, in their infinite wisdom, decided to swap routes. In the warm sunshine we stared into a shipping container at
two fermenting vessels that we needed to install that day that weren’t ours. Gulp!” “Thankfully, a few phone calls later and our vessels were found elsewhere in the country. A few hours later and after more than our fair share of coffee, the right lorry with the right load turned up and the installation began. Two forklift trucks, and what could best be described as a conductor, orchestrated the unloading and installation of our three 14fttall fermenting vessels with skill and precision. A sight to behold. More beer and fun times ahead!” To find out more about North Brewing Co and where to find their beers, visit the website www.northbrewing.com. u
December 2017/January 2018
YORKSHIRE’S PREMIER STEAKHOUSE FOR OVER 30 YEARS
THE RYTHRE ARMS
STEAKHOUSE
Ryther, somewhere between Selby and Tadcaster
Tel. 01757 268372 Visit. www.rythrearms.co.uk
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
December 2017/January 2018
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Hey Pes
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December 2017/January 2018
sto!
December 2017/January 2018
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Purple basil is being embraced by foodies everywhere, and it looks set to become a big food trend in 2018 as demand for Instagram-worthy food increases LEADING the way with the purple basil phenomenon is ASK Italian, which commissioned a crop of the purple plants from a small family-owned basil farm in the Verona countryside in order to produce more than three tonnes of pesto for its 160 UK restaurants. Purple basil was invented in Piedmont, northern Italy, as a better looking alternative to its green friend, and it makes a beautifully coloured pesto to make any dish Instagram worthy.
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Purple basil is still being produced on a fairly small scale and although you can buy it in seed form in garden centres in the UK, it is still relatively unheard of. Head of Food at ASK Italian, Jeena Rodrigues, told us: “We’re always looking for ways to elevate our most loved dishes, and purple basil pesto is the perfect combination of classic Italian flavours and Instagram-worthy presentation.
December 2017/January 2018
‘Due to ASK being a chain, I didn’t expect the food to be of fine dining standard, rightly or wrongly, but in actual fact… it was’
Working with the farmers in Verona, we’re able to give the beautiful herb the close care and attention that it requires for high-quality production.” The Wine & Dine team were invited to try purple basil pesto for ourselves at ASK’s York restaurant for the launch of the autumn menu. ASK Italian is situated on Blake Street in the stunning Assembly Rooms and I can honestly say it’s worth going to the restaurant just to view the building itself, which has recently undergone a £400,000 refurbishment carried out by the York Conservation Trust. The Assembly Rooms were originally built in 1730 to provide accommodation for high class social gatherings and it’s not hard to see why. Although the building is now a restaurant buzzing with couples, families and chatter, it is reminiscent of a bygone era and you do find yourself drifting out of conversations and gazing around the building. We were lucky enough to try everything on the new autumn menu and, along with a few perfectly blended gin cocktails (obviously), we genuinely loved it all! Due to ASK being a chain, I didn’t expect the food to be of fine dining standard, rightly or wrongly, but in actual fact… it was. A particular favourite was the the Antipasti Fritto, a selection of calamari, chicken, mushrooms al forno and zucchini fritte. The Pumpkin Arancini, which I would never normally have chosen, was delicious; crispy risotto and pumpkin balls served with a spicy tomato dip. The Tuscan bean soup was wonderfully warming, as was the sausage cannelloni - hearty Italian sausages baked in a tomato and basil sauce. The purple basil pesto featured in the Genovese pasta and the garlic bread speciale and I do think it packs a bigger punch than its green pesto friend and, of course, the dishes looked simply stunning with its deep purple colour. Desserts are not normally my bag but the yoghurt panna cotta with edible flower was a perfectly sweet hit. For a bit of theatre, go for the Chocolate Etna, a rich, dark chocolate cup filled with vanilla gelato, which has hot toffee sauce poured over it at the table - mouth-watering!
December 2017/January 2018
A lovely touch is that diners can spread the purple basil love, literally, with free grow-your-own purple basil seed packs to take home. Paul Tennant, ASK Italian’s General Manager for York, was extremely knowledgeable on the many small batch spirits behind the bar and he was the master behind the beautiful cocktails we had on the evening, which included a ‘peach v+t’, a blend of craft vodka, peach schnapps and tonic and an ‘elderflower g+t’, a refreshing mix of small batch gin, elderflower cordial and tonic, garnished with a fresh rosemary sprig. The freshly made lemonade was also a tangy hit. Other cocktails on the menu include a tropical mojito; rum, mango, passionfruit and lemon juice, and a very seasonal Christmas cranberry mojito; rum, lemon, lime and cranberry juice garnished with fresh mint. Paul told us: “I started at ASK Italian nine years ago, and have worked my way up from starting in Livingston as a waiter to becoming the general manager here in our beautiful York restaurant. Whilst York’s been closed I’ve even been looking after an area in the South of England. It’s testament to a committed team and great support network within ASK Italian that we’ve got the same great team here again now that we’ve re-opened. It’s great to be back, and we can’t wait for the next few months, to celebrate Christmas with York!” We’ll be back! u
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Perfect pairings
Matching your music with your food and drink to create sweet harmony for the senses 26 | www.wineanddineyorkshire.co.uk
December 2017/January 2018
You’ve heard of food and drink pairing, but what about pairing the two with music? There’s scientific evidence to show that the music we listen to influences our mood and a number of food and drink experts believe that listening to the right kind of music can change our perception on what we eat and drink, too University tests on sensory perception have found that pitch and sound can affect the salivary glands and the detection of salt and spices, which is hardly surprising considering the auditory and gustatory receptors of the brain are in such close proximity. Halifax couple Tabby and Simon Kerwin were so fascinated by their research into this concept that they have devised a series of events, The MF Tasting Notes, aimed at pairing music with food and drink for a complete sensory experience. Tabby and Simon also run an events company and are also both professional brass musicians. Tabby explained: “We both love reading and learning and discovering new things so we were truly delighted when we found research about some of our favourite things in life working so well together; yes, wine and music! We also used to enjoy a show on Classic FM, which gave tasting notes on selected wines and recommended music to listen to whilst drinking them. We decided to take it a step further than that.” Tabby and Simon spent weeks researching the connection between wine and music and launched The MF Tasting Notes in July this year. Tabby told us: “We were obviously already aware of the importance and trend of wine pairing with food so having learned about the connection with music too, we put everything together. Our senses should be excited by the things we eat, drink, touch, smell, see and hear and this is what The MF Tasting Notes has
December 2017/January 2018
been designed to do, use all five senses. Already being professionals in the field of events, music and food, we wanted to create the perfect experience that would encompass all the elements, allowing guests to enjoy a great evening of food and drink and be wowed by the effect that different music choices have on your sense of taste.” So what food and drink goes with what music? Tabby recommends that a nice artisan gin goes with jazz and a delicious Malbec be paired with a traditional Argentinian steak and a Tango. To make the events happen, Tabby and Simon have joined forces with local wine and drink experts, musicians and foodies. Tabby said: “We’ve tried as much as we can to support other local businesses in our venture and it’s great to work with suppliers from Yorkshire. The food for our events is a menu I designed myself and is being provided by Friends For Dinner, who are based near Tadcaster, the wine comes from The Fine Drinks Cooperative and the music is provided by local musicians The Rothwell Temperance Band.” The MF Tasting Notes’ next event is ‘A Little Gin and Jazz’, a relaxed dining experience with five courses of food paired with five artisan gins, which will take place on January 27th at East Keswick Hall. For tickets and further information about all other upcoming events, visit www.themftastingnotes.co.uk. u
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Pub grub at its best… Following its recent refurbishment, Wine & Dine editor, Lisa, visited Snaith’s Brewers Arms to sample its revamped food and drinks menu. Check out what she had to say about this well’ established pub… ‘After a long day in the office, any pub that greets me as I walk through the door with a signature grapefruit gin and a smile is already on to a winner in my eyes.’ 28 | www.wineanddineyorkshire.co.uk
We recently featured the Brewers Arms in Snaith after its extensive internal and external refurbishment so we simply had to return to sample the new food and drinks menu - it would be rude not to, right? Managed and run by husband and wife team, Chris and Chrissie Smith,
the Brewers Arms in Snaith has long been established as Snaith’s ‘flagship pub’ and is supplied by Snaith’s very own brewery, Old Mill, just a stone’s throw away. Since the refurbishment, the dining area is now light, airy and modern whilst retaining the soul of the pub in its brick features, including the fireplaces and the well. It was a
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‘Since the refurbishment, the dining area is now light, airy and modern whilst retaining the soul of the pub in its brick features, including the fireplaces and the well. It was a nice, relaxed atmosphere in which to eat our meal and the place manages to be cool, characterful and charming all at the same time’ nice, relaxed atmosphere in which to eat our meal and the place manages to be cool, characterful and charming all at the same time. From the off, the staff were attentive and efficient. Simple service with a smile goes a long way in my book and the waitresses were friendly and regularly checked in to make sure we were happy with everything.
and a burger (£9.95). We’ve been known to say before that ‘you can’t go wrong with a burger’, but some of our previous experiences in other pubs and restaurants tell us that you absolutely can! Both these mains were cooked to perfection; the fillet steak, served medium/rare, exactly as I requested, came with mushrooms, vine tomatoes, onions rings, salad,
crispy sweet potato fries and a creamy, homemade stilton sauce that was simply divine. And, having eaten burgers in many restaurants across the country, this one truly proved to be one of the best; a hand-pressed prime beef patty in a toasted bun and, of course, it wouldn’t be a proper burger without the added extras - bacon, cheese, lettuce, tomatoes and pickles,
To start we went for mussels in garlic and white wine sauce (£7.95), which was a large portion, perfectly flavoured and with two large chunks of toasted bread for mopping up the sauce, an essential with this dish. We also tried the garlic mushrooms on toasted ciabatta (£3.95), which was lovely and creamy and not too overpowering in either size or garlickyness! For the main courses we went for two classic pub grub options to see how they fared, fillet steak (£23.95)
December 2017/January 2018
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as well as coleslaw and skinny fries. If you’re one of those people that orders a burger wherever you go, you won’t be disappointed with this one. Being a slave to a dessert, it was difficult to pick from the menu, but we eventually settled on an apple and blackberry crumble (£4.50) and
‘If you’re one of those people that orders a burger wherever you go, you won’t be disappointed with this one’
a chocolate fudge cake (also £4.50). Isn’t it funny how, even when you feel as though you couldn’t eat another morsel, you can always find room for a dessert? Nice, thick slices of fruit made the crumble extremely filling and the chocolate fudge cake was gooey, rich and moreish. Overall, we were highly impressed and we will most definitely be back. We’re certain that once people have eaten here, they will return, so keep that grapefruit gin flowing, Chris and Chrissie! For all you pizza lovers out there who struggle to get a decent pizza this side of Leeds, the pub will also be serving delicious homemade ones from January 2nd to the end of March Monday to Saturday - perfect for an easy, midweek tea with the family. The pizzas are light and delicious and with a very reasonable price point of £12 for two 12 inch pizzas with a bowl of fries or salad, it’s a great, cost-effective few hours out. u
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December 2017/January 2018
COMPETITION TIME Win a Christmassy experience for the whole family to enjoy with our fabulous competition! We’ve teamed up with the good people at Yorkshire’s Winter Wonderland Ice Factor at York Designer Outlet to offer a family of four tickets to this award-winning festive event! The Ice Factor will boast its biggest rink and its iconic 30foot high Christmas tree and the rink and its surroundings will once again be inspired by the magic of Christmas!
Recently voted York’s Family Friendly Experience, Yorkshire’s Winter Wonderland will be welcoming new additions to this year’s festivities in the form of an alpine skate hire chalet with rink-side views and a stunning new Polar Express-themed grotto for Santa. Good luck!
HOW TO WIN To enter, all you need to do is answer the following question: This year’s Yorkshire Winter Wonderland will have its biggest ice rink yet… how big is it?
daytime telephone number to: Wine & Dine Yorkshire, CreateTVT, Community House, Portholme Road, Selby, YO8 4QQ or email sales@wineanddineyorkshire.co.uk with ‘Winter Wonderland Competition’ in the subject line.
Top tip - the answer is on the website! Head to www.yorkshirewinterwonderland.com to find out and send your answer with your name, address and
A winner will be chosen at random on January 3rd and the prize must be taken by January 7th - so please make sure you are able to attend before entering!
December 2017/January 2018
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WHAT’S IN OUR
In this issue our basket is full of tasty treats for you to try. Check out our top picks and add them to your shopping list! What is it? Unicorn Tears Gin Liqueur Where can I get it? Harvey Nichols, £39.99 Why do I need it? If you’re a sucker for beautiful packaging like we are then you need this gin bottle in your life. Mixing the distinctive flavours of London Dry Gin with the sweetness of a liqueur, Unicorn Tears is a delicious base for a sweeter G&T or gin-based cocktail. It’s also sprinkled with iridescent glittery liquid for added visual impact - what’s not to love?!
OVES
INE L INE & D
W
What is it? Oppo Healthy Ice Cream Where can I get it? Waitrose, £4.99 per tub Why do I need it? Coming in a range of tempting flavours, including salted caramel, Colombian chocolate and hazelnut, mint chocolate swirl and Madagascan vanilla, this delicious ice cream is just 40 calories per scoop! Friday nights watching Netflix have never been so chilled.
What is it? Dalston’s Craft Soda Where can I get it? Waitrose and Ocado, £1.19 for a 330ml can and £3.99 for a four pack Why do I need it? This new range of canned drinks is made in the UK and without preservatives or high intensity sweeteners, making it a much healthier sparking drink that your regular can. Blending British spring water with beet and cane sugars, there are three flavours in the range orangeade, lemonade and cola.
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December 2017/January 2018
What is it? Rafi’s Spicebox hand-made curry mixes Where can I get them? Rafi’s Spicebox in York, Harrogate or Leeds, or online at www.spicebox.co.uk, various prices Why do I need them? We absolutely love these spice mixes to make authentic tasting Indian curries at home with very little preparation. Pop into one of the shops and pick up a spice blend, add whichever meat or vegetables you want and stick it all in the slow cooker to have dinner ready for when you get home! These are also perfect for a dinner party if you want to impress your friends.
VES
WIN
E LO E & DIN
What is it? Aldi’s SlimFree range
What is it? Arla Protein Pouches
Where can I get it? Aldi, prices from £1.99 - £3
Where can I get it? Tesco and Asda, £1.25
Why do I need it? Rivalling the Slimming World frozen meals only available at Iceland and a third cheaper, this range is flying off the shelves. The frozen meal range includes chicken tikka masala, meatballs and pasta, spicy Moroccan vegetable stew and chicken saag, among others. Give them a try for a quick and easy dinner!
Why do I need it? The protein market is booming as people look for healthier snacking alternatives. These new protein-packed pouches, available in mango and strawberry flavours, are great for an on-the-go snack and contain 20g of protein per serving. Take one to the gym for a more convenient way to fuel your body than a powder protein shake.
December 2017/January 2018
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What’s on the market?
Peasehill House, Harrogate Road, Leeds Leasehold: ÂŁ65,000 Set in the the centre of Rawdon, approximately eight miles from Leeds and a short drive from the Yorkshire Dales, is Peasehill House, a beautiful Yorkshire stone restaurant and hotel that has been run by the current owners since 2004 easehill House was built at the end of the 19th Century and retains many of its original features. It has become well-known locally for its good food, which is freshly prepared on the premises daily, as well as
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its warm and welcoming reception in its newly refurbished surroundings. Just five minutes from Leeds-Bradford International Airport and set in an area considered to be the gateway to
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the YorkshIre Dales, Peasehill House has a lovely elevated position in an attractive and secluded mature garden. It is the perfect stop off for guests wishing to explore the nearby towns of Harrogate, Ilkley, Otley and Skipton.
bedrooms in total, which attract a mix of largely mid-week
The property specification is as follows:
addition, there is also an area of land recently acquired by
The front entrance leads from the car park through to a reception hallway with, on the right, a reception room seating around 25/30 with a corner bar. The room also doubles as a breakfast room for overnight guests. The restaurant is situated at the far end of the reception hallway and is a well-proportioned split-level room, normally laid to seat around 60, but it can accommodate more for functions. There is a separate bar in here. Ancillary accommodation includes a commercial kitchen with extraction and a range of commercial catering equipment, together with a preparation and utility kitchen area. There are eight letting
the owners, which is currently unused, as well as private
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commercial lettings and private lettings at weekends. The restaurant caters for a wide range of weddings and private functions, alongside its regular dining trade. In
accommodation in the form of a self-contained flat. The property is offered on leasehold for a term of between 10 and 20 years, with rent reviewed every five years. Rent of between ÂŁ35,000 and ÂŁ40,000 per annum is being sought. For more information on Peasehill House, contact Fleurets Leisure Property Specialists by telephone: 0113 234 0304 or email: leeds@fleurets.com u
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INDULDGE OR DET As this is our December/January issue, we’ve taken three ingredients that are at their very best this season. We’ve given you an indulgent recipe for each for the run up to Christmas and a detox recipe for January using the same ingredient. Enjoy!
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December 2017/January 2018
TOX?
TURKEY ENCHILADAS Ingredients
minutes, until golden.
1 tbsp olive oil
2. Add the garlic and chipotle paste and fry for a further two minutes.
1 small onion 2 garlic cloves, crushed 2 tbsp chipotle paste 2 x 400g tins chopped tomatoes 250ml turkey/chicken stock Splash red wine vinegar 8 tortillas 400g shredded turkey 2 tsp smoked paprika Pinch cayenne pepper 1.5 tsp ground cumin 6 pickled jalapeĂąo slices, chopped 300ml soured cream 50g grated cheese
3. Add the tomatoes, 200ml of the stock and the red wine vinegar. Season with a pinch of sugar, salt and pepper and simmer for 15 minutes. 4. Preheat the oven to 180C and, in another lightly oiled frying pan, fry each tortilla for 30 seconds on each side, reoiling the pan each time. Set aside. 5. Put the turkey in the empty pan and warm through the spices with the remaining stock. Remove from the heat and stir in the jalapeĂąo slices. 6. Divide the turkey mixture equally among the tortillas and roll them up. 7. Spread one third of the tomato sauce on the bottom of a large ovenproof dish and put the turkey wraps in one layer.
Method
8. Top with the rest of the sauce, dollops of soured cream and grated cheese.
1. Heat the oil in a frying pan over a low heat and fry the onion for around 10
9. Bake for 20 minutes and leave to stand for five before serving.
SPICY LEFTOVER TURKEY SALAD Ingredients
60g peanut butter
600g leftover turkey, shredded
10g sesame oil
140g bean sprouts
10g rice wine vinegar
80g radishes, chopped
Pinch of sugar and paprika
120g watercress
Method
60g toasted peanuts
1. Mix the watercress, bean sprouts, radishes, ginger and chilli and season with salt and olive oil and divide into bowls.
4 spring onions, chopped 20g chilli and ginger, blanched 10g sesame seeds Half a bunch of coriander, chopped
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2. Warm up the turkey lightly in a pan with the sauce and put on top of the salad.
FOR THE SAUCE:
3. Mix the spring onions, chopped coriander and radishes and place on top.
50g chilli garlic paste
4. Finish with peanuts and sesame seeds.
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CREAMY KALE AND SAUSAGE PASTA Ingredients
100ml pasta cooking liquid
occasionally.
450g fusilli pasta
Method
4 Italian sausages, removed from the casing
1. Bring a large pot of water to the boil and add the pasta. Cook until al dente.
4. Save a ladleful of pasta water and drain the rest from the pasta.
1 red pepper, thinly sliced
2. In the meantime, heat a large frying pan to a high heat and fry the sausages for around five minutes until slightly browned.
1 yellow pepper, thinly sliced 1 onion, sliced
3. Add the peppers, onion and kale to the pan and sautĂŠ until slightly tender, around three minutes, stirring
200g kale 100g grated Parmesan
5. Put the pasta in a large bowl with the Parmesan and 3/4 quarters of the cooking liquid. Stir the pasta until the cheese is melted. If you want the pasta to be more creamy, add the remaining cooking liquid. 6. Add the sausages, peppers, onion and kale to the pasta and toss gently.
KALE TABBOULEH Ingredients
12 tbsp olive oil
finely chop.
200g bulgar wheat
Juice and zest of one lemon
3. Stir the kale, mint, spring onions, tomatoes and cucumber through the bulgar wheat.
200g kale Large bunch of fresh mint, chopped roughly Large bunch of spring onions, sliced 1/2 cucumber 8 tomatoes, deseeded and chopped Pinch of ground cinnamon Pinch of ground allspice
200g feta cheese 8 Baby Gem lettuce leaves, to serve Method 1. Make the bulgar wheat by tipping into a heatproof dish and cover with boiling water. Set aside for 10-15 mins. 2. Put the kale in a food processor and pulse to
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4. Season with the cinnamon and allspice and dress with the olive oil and lemon juice to taste. 5. Scatter over the feta and lemon zest and, to serve, let everyone scoop the tabbouleh on to the Baby Gem lettuce.
December 2017/January 2018
BLOOD ORANGE UPSIDE DOWN CAKE Ingredients 110g softened butter 110g golden caster sugar 2 eggs, separated 110g self raising flour Zest of one blood orange 1 tsp baking powder 1 tsp vanilla extract For the topping: 2 blood oranges 100ml water 180g caster sugar Method 1. Preheat oven to 180C and grease a
20cm loose-bottomed cake tin and line with baking parchments. 2. For the topping, remove the orange peel whilst preserving the round shape. Cut 5mm slices, removing any pips. Pat dry and set aside. 3. In a heavy-bottomed saucepan, heat the water and then add the sugar. Stir until the sugar is melted and continue to cook until the sugary water turns a caramel colour. Remove from the heat and pour into the base of the prepared tin. 4. Arrange the orange slices on top of the caramel with some overlapping. This will be the top of the cake so try to arrange the orange slices in a pleasing way.
5. For the cake, beat the butter and sugar until light and fluffy in a large mixing bowl. Add the egg yolks one at a time until well mixed. Gradually fold in the flour, orange zest, baking powder and vanilla extract. 6. In a separate bowl, whisk the egg whites until stiff peaks form. Fold a third of this into the cake mixture to loosen it, then fold in the remainder keeping the mixture as light as possible. Spoon over the orange slices in the cake tin. 7. Bake in the preheated oven for 35 to 40 minutes, until a skewer inserted into the centre comes out clean. Leave to cool on a wire rack for 15 minutes before turning upside down on to a plate to remove from tin.
BLOOD ORANGE SMOOTHIE Ingredients 1 small ripe banana, previously peeled, sliced and frozen 120g frozen pineapple chunks 2 blood oranges, juiced 180ml light coconut milk
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30-40ml fresh lime juice (add more or less to taste) 60g fresh or frozen greens (kale or spinach work best) Method 1. Add all the ingredients to a blender and blend until creamy and smooth.
2. Add ice to thicken. Taste the smoothie and adjust the flavour as required by adding more banana to sweeten or more lime juice for tartness. 3. Drink fresh or keep leftovers in a sealed container in the fridge for up to two days.
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WHAT’S INSIDE The Yorky Pud
Could The York Roast Co.’s Yorkshire pudding colossus live up to the hype?
Making waves in the craft ale sea
We visited Selby’s Jolly Sailor Brewery to expand our knowledge on craft ales
A taste of Italy
Gino D’Acampo’s My Restaurant is the subject of this issue’s food review, as we enjoyed a three-course dinner at the TV chef’s Harrogate restaurant
Name:
The Brewers Arms refreshed
Snaith’s best pub undergoes exciting renovations and menu updates
Address: Postcode: Telephone:
NORTH YORKSHIRE’S NEWEST BISTRO & BAR -REAL FOOD - LOCAL PRODUCE - YORKSHIRE ALES - FRESH COFFEE-
1 The Crescent, Selby,YO8 4PU. Call 01757 702968
Email:
Visit: www.no1selby.co.uk Email: welcome@no1selby.co.uk
ALSO INSIDE: SUPERMARKET COCKTAIL CONCOCTIONS, PETER SIDWELL’S COLUMN, SEASONAL RECIPES, WHAT’S IN OUR SHOPPING BASKET THIS MONTH & MUCH MORE… October/November 2017
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December 2017/January 2018
Servers carve 15 types of grilled meat at your table with a wide range of salads and hot dishes WATERMAN’S PLACE, 3 WHARF APPROACH, LEEDS LS1 4GL CONTACT: 0113 400 1183
BREWTOWNTOURS.CO.UK
L
E
ELF SK A
R M S
UL
INFO@BREWTOWNTOURS.CO.UK facebook.com/brewtowntours Tel: 01904 636 666
E S T. 1 8 3 9
www.ulleskelfarms.co.uk 01937 835 515
Christmas Party Menu Offer* 2 courses £19.50 3 courses £23.50
(*minimum party of 10, menu available online. Kitchen closed Christmas Day)
December 2017/January 2018
www.wineanddineyorkshire.co.uk | 41
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 stop 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 to places and times you didn’t think could be reached in York. Book at www.toursinadish.com
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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
December 2017/January 2018
ST NICHOLAS FAYRE, YORK
UNTIL DECEMBER 22ND, 10AM 6PM SUNDAY - WEDNESDAY, 10AM - 8PM THURSDAY TO SATURDAY Wooden chalets and twinkling lights line the busy streets of York with scents of hot mulled wine and roasted chestnuts. The very best local farm produce, wines and cheeses as well as delicacies from France and Germany. Parliament Street, York www.visityork.org
CHRISTKINDELMARKT, GERMAN CHRISTMAS MARKET, LEEDS
EVERY DAY UNTIL DECEMBER 24TH, 10AM - 9PM, 7PM ON SUNDAYS Millennium Square will once again be transformed into a scenic winter village featuring a variety of authentic wooden chalet stalls, cosy indoor retreats, a traditional carousel and daily programme of entertainment. Leeds Christkindelmarkt is one of the largest authentic German Christmas markets in the UK. Millennium Square, Leeds www.whatson.leeds.gov.uk/ germanchristmasmarket
SHEFFIELD CHRISTMAS MARKETS
EVERY DAY UNTIL DECEMBER 24TH, 10AM - 6PM SUNDAY TO WEDNESDAY AND 10AM - 8PM THURSDAY - SATURDAY Over 50 festive cabins serving lots of seasonal food and drink - grab yourself a bratwurst from the traditional German sausage grill and maybe a few mulled wines before heading over to Santa’s grotto to see if you’re on the nice list.
December 2017/January 2018
KELHAM ISLAND MUSEUM VICTORIAN CHRISTMAS MARKET
SATURDAY 2ND (10AM - 7PM) AND SUNDAY 3RD DECEMBER (10AM 5PM) This is the museum’s 25th annual Victorian Christmas Market, which is a step back in time to an era that began many of our Christmas traditions. We owe the tree, turkey and mulled wine to the Victorians, so what better way to celebrate and get into the spirit that with a Victorian-themed weekend? Kelham Island Museum, Sheffield www.simt.co.uk/kelham-islandmuseum
GIN FESTIVAL, HARROGATE
FRIDAY 8TH (6.30PM - 11PM) AND SATURDAY 9TH DECEMBER (12.30PM - 5PM AND 6.30PM - 11PM) A perfect opportunity to hear from gin industry experts, enjoy some live music and delicious food and chat to other gin lovers. Harrogate Convention Centre www.ginfestival.com
MALTON CHRISTMAS FOOD MARKET SATURDAY 9TH DECEMBER, 9AM - 3PM The perfect place to buy all your festive food goodies as well as watch life chef demonstrations, listen to carol singing and drink mulled wine set alongside a Dickensian theme, what more could you want?! Market Place, Malton www.visitmalton.com
HULL STREET FOOD NIGHTS 14TH AND 15TH DECEMBER, 4PM - 9PM Expect lots of Christmassy food and drink and a variety of entertainment throughout the night, ranging from a DJ and live music through to lindy hoppers, Indian dancers, magicians, stilt walkers, circus skill acts and fire eaters. Set up like a piazza for a bohemian/Mediterranean vibe. Posterngate, Hull, HU1 2JN
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The Brewers Arms Snaith
Now open after refurbishment Food served all day including breakfast Over 45 gins, and lots of different specialist rums We can cater for any event - please call for more information
Charity Christmas Jumper day - 15th of December
10 Pontefract Road, Snaith, East Yorkshire. T: 01405 862404 Monday – Sunday: 11:00 am – 11:00 pm. Disabled access 44 | www.wineanddineyorkshire.co.uk
December 2017/January 2018