DECEMBER/JANUARY 2019 - ISSUE 015
DINE
YORKSHIRE
Wine &
BI-MONTHLY
WHAT’S INSIDE Indulge this weekend We give a rundown of the best places to visit in Yorkshire if you want a bottomless brunch
Gin Journey We all know about drinking and no driving, So why not have a chauffeur-driven carriage take you around the best bars in Leeds?
Oxo’s On the Mount From succulent scallops to beautiful braised belly pork, we review the delicious menu from The Mount Royal hotel’s restaurant in York.
PICK ME UP - I’M FREE!
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: INDULGE OR DETOX RECIPES | FOODIE FRIENDS YORK BRITAIN’S BEST ROAST DINNER | WHAT’S ON THE MARKET | EVENTS AND MORE... December/January 2019
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EAT THROUGH THE SEASONS
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December/January 2019
Yule Log
for Christmas
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LETTER FROM THE EDITOR
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December/January 2019
ello everyone and a warm welcome to your December/ January edition of Wine and Dine Yorkshire. Can you believe Christmas is just around the corner? Winter is now here which means it’s time to get all Christmassy, snuggling up and indulging in some festive treats! Whether you’re a mince pie lover or a turkey stuffer, we hope Santa Claus brings you everything you want this Christmas. At Christmas time, the selection of food on offer is a real treat. There’s nothing better than a home-cooked meal with all the family, celebrating and creating memories that will last forever. We always encourage our readers to shop locally but especially around Christmas time, which is all about giving, think about your local businesses and how you can help them. When the January blues kick in, lots of people will be making New Year resolutions. Whatever yours may be, remember to live life to the full and do what makes you happy! We’d like to take this opportunity to wish all of our readers and advertisers a very merry Christmas and a happy new year! For now, 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 info@createtvt.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: ASHA NORTHWAY
FEATURES/COPYWRITER: ELLIE ATACK Asha is our senior sales executive here at Wine & Dine Yorkshire. Her favourite food is a good steak and she likes trying out new restaurants and cooking up a storm in her kitchen with lovely new recipes.
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Ellie is our features/ copywriter here at Wine & Dine Yorkshire. Her favourite food is Mexican and she loves a night out with her friends, drinking lots and lots of cocktails!
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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
Gourmet Thai cuisine in a Welcoming Atmosphere
offer: sundays, Tuesdays and Wednesdays Two Course Meal and a Drink £16.95 Per Person, 5pm – 10.30pm
Thai Sunshine
3 Abbey Walk, Selby, YO8 4DZ. Tel: 01757428081
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takeaway available 15% 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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INSIDE
DECEMBER/JANUARY 2019 | ISSUE 15 | ESTABLISHED 2015 COVER STORY 08
BOOZY BRUNCHES We take a look at the ever- growing trend of a booze-filled brunch and visit our favourite bottomless brunches around Yorkshire
12 PETER SIDWELL’S COLUMN In this issue Peter talks about preparations for Christmas Day 16
OXO’S ON THE MOUNT We visited The Mount Royal’s restaurant to sample its delicious menu
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FOODIE FRIENDS YORK We meet the best friends who are on a mission to visit every restaurant in York
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GIN JOURNEY LEEDS A unique, gin tasting event in Leeds in which you get driven around visiting the best gin bars in the city
27 YORKSHIRE WINS ‘BRITAIN’S BEST ROAST DINNER’ Leeds restaurant, Matt Healy X The Foundry has been crowned the winner of the best roast dinner
28 MEET THE CHEF We chatted to Brian Roberts, the Head Pastry Chef at The Principal, York to find out how he began creating beautiful desserts 32
WHAT’S IN OUR BASKET? The latest mix of things we want, things we need and things we don’t need but still want
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WHAT’S ON THE MARKET? We take a look at Carlton Inn, which is situated just outside the beautiful village of Thirsk
36 RECIPES Indulgent and healthy recipes. Which will you choose? 42 DATES FOR THE DIARY All the foodie events coming up in the next few months
© CreateTVT Ltd - Publisher of Wine & Dine Yorkshire. All rights reserved. No part of this magazine may be reproduced, copied or displayed without the prior permission of the publisher. All information contained within this magazine is, to the best of our knowledge, correct at the time of going to press. CreateTVT cannot accept responsibility for errors or inaccuracies within unsolicited, submitted material. Submission automatically grants CreateTVT licence to publish. All material sent is done so at the sender’s own risk and although every care is taken, neither CreateTVT nor its employees shall be held liable for any resulting loss or damage. CreateTVT endeavours to respect the ownership of copyrighted material reproduced. If you identify yourself as the copyright holder of materials we have wrongly attributed, please contact our head office.
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The best bottomless brunches in Yorkshire Is there anything better than spending your weekend eating and drinking with your friends? No, we didn’t think so 8 | www.wineanddineyorkshire.co.uk
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Inspired by the Manhattan trend, many restaurants now offer top-notch food and as many cocktails as you fancy. A bottomless brunch is the perfect way to have a bite to eat while sipping to your heart’s content! Our features writer, Ellie Atack, gives a rundown of her favourite bottomless brunches in the area.
Neighbourhood | Leeds, Greek Street | £30
This has to be my favourite bottomless brunch out there! Launched this October, Revolution is the latest bar to add a bottomless brunch to its menu! For two hours you can enjoy the usual prosecco and beer but also its legendary bubblegum daiquiri and blank canvas cocktails. The food menu includes all your favourite brunch items. I recommend the Cajun sunrise nachos which are perfect if you fancy a change from a breakfast dish. The drinks are guaranteed to be flowing as you work your way through the different flavours of vodka to add to your blank canvas cocktail.
US-style party-bar Neighbourhood is a favourite for all celebrities that visit Leeds! This bottomless brunch definitely has an upmarket feel to it. The brunch menu aims to bring the morning taste of New York including delicious twists on classic brunch dishes such as baked eggs with chorizo, patatas bravas and tomato salsa or the brunch salad which includes poached eggs, spinach, crumbed bacon, croutons, avocado and sun-dried tomatoes. My favourite dish is steak and eggs, a fillet steak cooked to your preference with a fried egg and hollandaise sauce. Yum! Here you can enjoy unlimited Bloody Marys, prosecco, seasonal cocktails and soft drinks for two hours. The seasonal cocktail was Strawberry Collins which was served frozen.
Bottomless brunch is available every Saturday and Sunday at 12pm, 1pm and 2pm.
Bottomless brunch is available every Saturday and Sunday at 10am-3pm.
Revolution Bar | Leeds, Electric Press | £25
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house beer, wine or prosecco. You are not just restricted to brunch time here, Tutto is available all day, everyday! Lost & Found | Sheffield and Leeds | £25 The elegant atmosphere of this nature-and-literatureinspired bar and grill makes a nice enough place to spend a few hours as it is but Lost & Found is also where you can enjoy bottomless Bloody Marys, mimosas, bellinis or prosecco for two hours. Its brunch menu is full of yummy dishes such as its ‘Baked Breakfast’ of fried chorizo, smoked bacon lardons, cannellini beans, tomato sauce and spinach topped with a cracked egg and baked. Bottomless brunch is available every Saturday and Sunday at 11am-3pm. Revolucion De Cuba | Leeds, Call Lane | £25 This Latin-inspiried bar is a hotspot for Leeds nightlife. Revolucion De Cuba’s new bottomless brunch menu includes South American twists on classic brunch favourites. Here you can get full grilled breakfasts, bacon and egg brioche and brekkie burritos. My pick was the Cubano Benedict, sourdough toast topped with pork, poached egg and hollandaise sauce. It was incredible! For two hours you can enjoy bottomless prosecco, classic mojitos, Bloody Marys and beer. I definitely recommend this brunch if you want a latin twist. Dirty Martini | Leeds City Centre | £25 This brunch includes martini cocktails as well as the usual prosecco. You and your friends can choose from the bar’s signature martinis including passionfruit, blood orange and vanilla, or mango and chilli as well as French and espresso martinis. The brunch part of the event is different to other places. Here two of you share a birdcage full of bite-size snacks such as beef sliders, buttermilk fried chicken, halloumi wraps and sushi. A vegetarian option is also available. Here you get to enjoy bottomless drinks for 90 minutes.
Bottomless brunch is available everyday Saturday and Sunday at 10am-2pm. So next time you and your friends are stuck for something to do, why not try one of Yorkshire’s bottomless brunches, we have plenty to choose from! u
Bottomless brunch is available every Saturday at 12.30pm and 2.30pm. Las Iguanas | York | £24.95 The Latin American restaurant serves up a two-hour bottomless brunch with unlimited prosecco - or unlimited Brahma beer for those of you who don’t like prosecco. Here you choose a starter and a main from their brunch menu which includes a cracking Cuban sandwich and ‘delish’ dadinhos. Bottomless brunch is available every Sunday at 11am-5pm. The Wellington Pizza Pub | Hull, Leeds & Beverley | £25.95 This bottomless brunch/dinner is a little different. Here you and drink AND eat as much as you like for 90 minutes. The ‘Tutto’ menu lets you have unlimited pizza with refills of
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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
YE OLD SUN INN CASK ALES • GREAT FOOD • ACCOMMODATION
Food: Mon Closed, Tue 6pm-9pm, Wed-Thu 12noon-2pm, 6pm-9pm, Fri 12noon-9pm, Sat: 12noon-9.30pm, Sun 12noon-5pm, 3pm-8pm, Sunday lunch 12noon-5pm Wood Fired Pizza 3pm-8pm
Licensee of the Year 2013 by the BII (British Institute of Innkeepers)
Main Street, Colton, Tadcaster, LS24 8EP. Tel: 01904 744261 www.yeoldsuninn.co.uk
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HOW IS IT NEARLY CHRISTMAS ALREADY? Our food columnist, Peter Sidwell, tells us about his favourite picks for the big day ooking ahead to the festive season, you may be feeling the need to mix things up a bit and throw some new recipe ideas in amongst the traditional family favourites. I personally think turkey is overrated and I would much rather have a goose on the table on Christmas Day. Why not try making a gooseberry and plum chutney to go with a roasted goose? For those who enjoy fish at Christmas day and want something a bit different to salmon and potted lobster, why not ask your fishmonger to put aside a couple of fillets of halibut for you? I would bake them in the oven with a pistachio and lemon crust made from breadcrumbs, finely chopped nuts, lemon zest, olive oil and fresh thyme at 180C for 15 minutes. As for the Christmas lunch sides, we have been experimenting with stuffing loaves – press your favourite stuffing recipe into a clingfilm-lined 1lb loaf tin. Get ahead with this then all you need to do is then turn it out on to a platter for serving so your guests can
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cut as thick or thin slice as they want. A few years ago I did a demo of pigs in blankets with pickled grapes. It’s probably turned out to be the most requested Christmas recipe I have ever done. It’s so simple but packs a powerful punch of textures and flavours.
I personally think turkey is overrated and I would much rather have a goose on the table on Christmas Day. Everyone always asks me about what to do with the sprouts. They really are love or hate, just like my favourite store cupboard ingredient Marmite. How about if you cut the sprouts in half lengthways, put them on a baking tray drizzled with oil, then roast them with chunks of chorizo. At the same time as they are roasting toast off some hazelnuts. Once the sprouts are
roasted put them into a serving dish, toss the hazelnuts through and drizzle with a little sherry vinegar dressing. For anyone who makes bread you can’t go wrong with a focaccia at this time of year, either delicate fingers served with drinks or a wedge served with homemade soup. Next time, instead of reaching for the olives and rosemary try whole prunes and roasted chestnuts pushed into the top of the dough. The soft fruit and firm nutty textures work really well with the soft oil-soaked and salty focaccia dough. We can’t have Christmas without the mince pies either can we?! I make my mince pie filling by combining equal amounts of traditional mincemeat, cranberry sauce and preserved orange. It gives a lighter and fruitier filling with a lively hit of orange zest. Well, I guess I had better get organised and start thinking about my own Christmas lunch with the family. For more of my recipes go to my website www.petersidwell.com u
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EAT THROUGH THE SEASONS
Pork tenderloin in wellington-style puff pastry
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Fine food and its best Wine & Dine editor, Lisa, visited Oxo’s on The Mount in York to sample its tempting food and drinks menu. Check out what she had to say about this well-established restaurant... ocated just outside the city centre and walking distance to York Racecourse, The Mount Royal Hotel is the perfect base from which to explore the city or enjoy some race-day dining. The views of well-kept old English gardens create a perfect atmosphere ready to tuck into some traditional English dishes.
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The two-AA-rosette-awarded restaurant is named after the Oxtoby family who have owned and operated The Mount Royal Hotel since 1967. The restaurant was previously owned by outside companies but the Oxtoby family decided to run Oxo’s themselves back in 2013. Since then a variety of styles and dining experiences have been offered. During
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the summer months you can enjoy alfresco dining in the outside dining area known as the Gazeover, as well as take a brisk walk around the picturesque gardens. As well as the elegant evening menu, Oxo’s also boasts a three-course Sunday lunch menu which is hugely popular! Head Chef, Russell Johnson, has created an imaginative menu which combines the best British dishes with a unique and modern twist. The ingredients used within the restaurant are locally sourced and Oxo’s pride itself on having high standards of dining, delivering ‘food cooked with pride and passion’. The small and cosy restaurant is very well laid out, and the service was polite, professional and extremely well presented. Straight away, complimentary home-cooked bread with a carrot and thyme amuse-bouche was brought for us to nibble on whilst we had a look at the menu. This was thick and creamy with lovely flavours. We could have easily had a large serving of this appetiser! To start we went for corn-fed chicken and ham hock terrine (£8.50), which I had never tried before, so I couldn’t really compare it with anything. It was extremely tasty, with the flavours of smoked onion puree and fermented girolle mushrooms complementing the dish. I’ll definitely be getting it
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again! We also tried the seared king scallops (£12.50) which were cooked to perfection and went lovely with the celeriac puree and Sauternes dressing. For the main courses we went for two classics, braised belly pork (£18.95) and chargrilled ribeye steak (£29.95). Both these meals were absolutely gorgeous, the pork fell
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apart as soon as your knife touched it, accompanied with broccoli that was cooked al dente and black pudding which really finished this dish off. All lovely flavours and one of the best main courses I’ve ever had. The steak was ordered medium-rare and was delivered perfectly with confit vine tomatoes, garlic field mushrooms, beer-battered onion rings and chunky chips. The succulent rib-eye dipped in the creamy peppercorn sauce went down a treat! Any fine meal is best with a glass of something to complement, and Oxo’s boasts an long list of wines. We enjoyed a bottle of Sauvignon Blanc Finca la Colonia (£19.95) which was a perfect palate cleanser. Although we were feeling pretty full, we couldn’t not be tempted by the desserts on offer. Everyone finds room for a
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Head Chef, Russell Johnson, has created an imaginative menu which combines the best British dishes with a unique and modern twist. The ingredients used within the restaurant are locally sourced and Oxo’s prides itself on having high standards of dining, delivering ‘food cooked with pride and passion’.
dessert, right? We opted for the black forest gateaux (£8.95) which is perfect for those who love a booze-filled pud. Personally, I’m not a massive dessert fan, however the glazed lemon tart (£8.50) was superb. It was a refreshing dessert with Italian meringue and although it had a strong lemon flavour, it wasn’t overpowering, it was pretty perfect!
breakfast the next morning. The service from check in to check out was second to none, friendly, polite, not at all overbearing but always present when you needed it. It may be tucked away in a large garden with twisting paths and secret
corners, but Oxo’s on The Mount stands out from the rest and is great for anyone who is after traditional dishes with a modern twist. Whether you are staying in the hotel or just visiting the restaurant, you will be made to feel special, guaranteed. u
Now we really were full, so we passed on the coffee that was offered! When we were asked to come and visit Oxo’s we had no idea it included an overnight stay with breakfast, which was a bonus! Breakfast included a full English, which wasn’t greasy or fatty, just a hearty, ideal start to our day. We asked for extra toast and butter which was no trouble, the staff really couldn’t do enough for us! No wonder the breakfast was awarded the AA Breakfast Award 2018, it certainly is well deserved. Overall we had a lovely stay at The Mount Royal. The delicious and relaxing meal was beautifully presented with beautiful flavours to match, followed by a knockout
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Foodie Friends
Jane Crease and Candi Colbourn, also known as Foodie Friends, are on a mission to eat in every restaurant in York, and blog about it
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This all started back in January 2017, when the two friends of 24 years, decided to meet up once a month with just one rule - we cannot have eaten in the restaurant together before and ideally neither of us will have ever eaten there. Jane told Wine & Dine Yorkshire: “We just wanted to try new places, eat new cuisines and make sure we got together once a month for a catch-up. Without this, we found months just slipped away and it could be three months or more since we’d last seen each other, plus we both absolutely love eating out, hence the name Foodie Friends.” Since then, every month Jane and Candi have visited restaurants all around York, sampled a variety of cuisines and tried out new openings in the area. They also like to try and visit local independent restaurants as much as possible to support local businesses. Jane adds: “Some months we do struggle as Cand works away a lot but I’d say in the past two years we have had one missed month and we just went out twice the following month to make up for it. “We also try to vary the cuisine types as much as we can, although we often seem to do a lot of Italian and Thai. It is a bit annoying when we go somewhere brilliant and want to go back as we tend not to as need to try somewhere else, but I am a stickler for our made-up rules.” Each month, the two take it in turn to choose the restaurant, which can be quite tricky as Jane and Candi have quite different personalities. Jane says: “Candi is a vegetarian so that rules out steak houses and the like - which I am a bit sad about but I do really enjoy veggie food and trying things I wouldn’t normally eat out when we go somewhere and it’s sharing food like tapas. Candi has definitely converted me to tofu!
I like to research beforehand (social media, Trip Advisor, blogs) and suggest places and book a table whereas Cand is more spontaneous and will tend to just wing it and find somewhere when we meet up for a drink in town, which you could argue is more exciting!” At the moment, the Foodie Friends only meet once a month to review a restaurant. “We wish we could go out every week and write a review, but between us it is too tricky to find that many free evenings. We are going to start meeting for lunch too so we can visit even more places each month.” Candi’s favourite meal out so far has been Oshibi Korean Bistro and BBQ. Candi says: “It might be a strange one for a vegetarian to pick but I loved the amount of options there were for vegetarians. The food was really tasty, and I loved that it all came with a selection of pickles and dips. It was definitely a winner.” Jane loved the Thai food at Khao San Road. Jane adds: “When I think of going for a curry my immediate thought is to go to an Indian restaurant, but Candi loves Thai food and suggested we visit Khao San Road. I tried soft shell crab for the first time which was delicious and followed that with an amazing pork and aubergine red curry and coconut rice. I would thoroughly recommend it.” For now, the two food bloggers will continue to visit new restaurants but are keen to meet up with other food bloggers in the area (over dinner obviously!). To take a look at some of the restaurants Jane and Candi have visited, go to www.foodiefriendsyork.com u
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The Gin Jou
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urney Leeds
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With so many bars in Leeds city centre, sometimes its easier to just pick a few bars near each other to save you walking all over town for a decent drink. But what if you could be chauffeurdriven around to the best gin bars in town? This sounds right up our street, so our features writer Ellie Atack went to check out the city’s Gin Journey Leeds has plenty of gin festivals, but this one is a little different. The Gin Journey is a bar-hopping bar crawl of some of the great gin bars in Leeds. Back in 2013, creator Leon Dalloway launched Gin Journey in London with the aim to bring a fun and interactive gin tasting tour to the world. Blending gin and cocktails with a little knowledge of gin’s origins, the Gin Journey soon became London’s number-one nightlife attraction in London in 2015. The popularity in the county’s capital meant the next step was to launch across the nation, which means the Gin Journey is now in Manchester, Liverpool and Leeds!
Next stop is Dakota Deluxe and it really is deluxe! The boutique hotel oozes contemporary elegance. We sat in the hotel’s bar, where we sampled Liverpool Gin, a light gin, delicious with Fever Tree’s Mediterranean Tonic. This is where Lee told us more about the history of gin in Leeds. Before we knew it, our bus was ready to whisk us off to the next bar.
‘Gin boss’ Leon Dalloway says: “We like to use local produce and gins that are linked into the history of the spirit.” At the five bar stops, you receive a sample of gin, then a unique cocktail made just for this event with that specific gin. The bars you visit are mainly independent to the city, meaning your experience is unique as well as supporting the local businesses. Arriving at the Hedonist Project at 1.45pm, this is where we met our gin gang and gin guardian, Lee. For this particular Gin Journey there was only four of us, but up to 20 people can go on the tour each Saturday. Lee was our tour guide for the day, filling us in with the history and development of gin through the years! Here we drank Bathtub Gin, an awardwinning spirit produced using the traditional method, cold compounding.
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The last stop is Domino, a prohibitionstyle underground jazz club accessed via a fake barber’s shopfront in one of Leeds’ Victorian shopping arcades. Here we reflected on the last four hours of gin tasting, discussing our favourites and new knowledge of the spirit. We were also given a miniature of Mason’s gin, made in Yorkshire, to take home. Debbie Atack, who joined me on the gin tour, said: “It was a really informative afternoon learning about gin, visiting some nice bars and of course trying the lovely gin cocktails!” I really recommend you go on this tour if you are into gin and want to learn more about its origins. Everyone is drinking gin at the moment, so why not learn a little more about it? It’s a fun way to spend an afternoon with your friends, drinking gin cocktails, as well as visiting some bars you may have never knew existed! u
Travelling through Leeds, you are able to see the city in full swing on a Saturday afternoon full of shoppers and drinkers! We arrived at Smokestack, a bar with an instant homely feel. We sampled Portobello Road Gin, produced in London’s Notting Hill by Jake Burger – the owner of Jake’s Bar & Still Room in Leeds.
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The gini-bus was needed for our next bar, Blind Tyger, tucked away near Belgrave Street in the Northern Quarter of Leeds, another area in Leeds renowned for night life. Mason’s Gin was the sample at this bar, created by Karl and Kathy Mason. The brand has become immensely popular in Yorkshire and beyond.
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Leeds restaurant crowned winner of ‘Britain’s Best Roast Dinner’ Award-winning restaurant Matt Healy X The Foundry has taken home this prestigious title beating the competition from restaurants, pubs and hotels across the UK The restaurant, run by MasterChef finalist Matt Healy, won first place in the Unilever competition, which aims to celebrate Best British Roast Dinner Week by highlighting the venues that serve the very best version of the treasured national dish. Matt Healy, owner and head chef, said: “We’re so chuffed to have beaten some incredible restaurants from across Britain to take home the title of Best Roast Dinner. “Our roast dinners have proved such a hit that we get booked up weeks in advance, and we’ve had such positive feedback from diners. It’s great that the judges agree and think our offering is the very best that Britain has to offer.” Due to popular demand, the restaurant is having to extend the Sunday roast because it’s such a huge hit! Sunday roast will now be running 12pm to 7pm. The mouth-watering roast dinner includes 12-hour roasted sirloin and roast chicken – which both arrive at the table together on a sharing board – as well as roast potatoes, Yorkshire pudding, roasted carrots, green beans, parsnips, cauliflower cheese and gravy – all for just £19.95.
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Vegetarians can opt for mushroom wellington with all the trimmings, and diners can also choose for two courses for £22.50 or three courses for £26. Starters and desserts change regularly to ensure the freshest ingredients and offer diners something new on each visit. Examples of previous starters include sweet potato and chorizo hash with fried egg, and salt cod fish cakes with pickles and lemon mayonnaise, whilst desserts have included sticky toffee pudding with vanilla ice cream, tonka bean panacotta, and chocolate and cherries. The news comes just after the restaurant was named Best Newcomer 2018 at the Yorkshire Life Food and Drink Awards. Matt added: “It’s been a rollercoaster of a year for us and to already have a UK-wide competition win and an award under our belts in our first six months is a huge achievement.” To make a reservation (and make it quickly!) call 0113 245 0390 or visit mhfoundry.co.uk. u
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MEET THE CHEF
BRIAN ROBERTS Brian Roberts has only been the Head Pastry Chef for four months, but has already made his mark on the afternoon tea menus at The Principal, York. We caught up with him to find out how he ended up at the exquisite hotel creating beautiful pastry desserts 28 | www.wineanddineyorkshire.co.uk
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“When I moved to York, I fell in love. Everything about the city appealed to me. Any time off work I would take a walk around the Yorkshire Dales and take in the views. You don’t get that down south.” BRIAN’S love of pastry started when he studied a three-year apprenticeship in Hatfield, Hertfordshire. This is where he took on pastry and knew this is what he wanted to pursue as a career. He told Wine & Dine Yorkshire: “After my apprenticeship I had to find a job. I started as a commis chef at a country hotel in Ipswich but knew I wanted to get back into pastry.” Brian found that he liked to move on after a few years to different hotels around the country. He later moved up to Yorkshire, where he has been for the last 25 years. “When I moved to York, I fell in love. Everything about the city appealed to me. Any time off work I would take a walk around the Yorkshire Dales and take in the views. You don’t get that down south.” The York Racecourse would be Brian’s home for the next 15 years, covering all sections of catering. “Some days we would have to cater for 2 to 200. Here I wrote my own menus, but there was an intense pressure to ensure everything was ready on time.”
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However, the pace of working for events and long days meant Brian’s family life took a back seat. After a long stint at the racecourse, Brian had given his whole life to his work and now needed a different, more relaxed challenge. Brian landed the job of Head Pastry Chef at The Principle, York. A four star hotel blending the grandeur of late Victorian architecture with the comforts of modern travel offers its guests the warmest welcome this side of the Pennines. Here Brian and his two assistants create all the outstanding cakes and parties that appear on the afternoon tea menu. Executive Chef Rhys Jackson oversees the sandwiches and the savoury course. And what an afternoon tea it is! Firstly you receive a starter of a trio of artichoke and potato soup, game terrine and a Yorkshire blue cheese muffin which was incredibly moreish. The main event included three different types of scone; buttermilk, orange and chestnut and currant, and cherry and almond all served with homemade orange jam, a bramble and apple crumble, chocolate and caramel macaroon and so many more incredible flavours.
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“I get complete freedom when creating the desserts. I love coming out and serving people their afternoon tea. To say I used to be shy and hate serving on a carvery, I now enjoy presenting my skills and creating a relationship with customers.” Brian told us that the continual changing seasons and trends mean he is able to adapt the elements of the afternoon tea. For example, around the time of York In Bloom, Brian created a floral menu and Halloween gives his team the chance to be creative with spooky designs. Brian adds: “Like most chefs, our work takes our family away from us, but now I get that time back. I work in a different environment, doing what I love and my children even want to get involved!”
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The Principle also offers a variety of afternoon teas including: vegan, non-gluten, night time and children’s. This just adds to the uniqueness of the afternoon tea Brian creates that attracts many food bloggers and celebrities. Food Blogger, Amy Liddell who runs Salt and Chic, describes Brian and his team’s creations as ‘maybe even the best afternoon tea I’ve ever had.’
To check out the afternoon tea menus at The Principal, visit www. phcompany.com/principal/yorkhotel/dining/garden-room/ u
The passion Brian has for his work is evident and his skills in pastry making are second to none. “I only hope I can stay at The Principal for a long time. It’s a lovely hotel to work for and where else could I take in the magnificent views of York whilst working?”
December/January 2019
COMPETITION TIME Win a three-course meal and bubbly for two at Smokin’ Bar, Leeds Smokin’ Bar is an American-style Old West, and its ribs and gigantic burgers are a huge hit with regulars. Located in Leeds, this is the perfect place to enjoy a delicious meal in a cosy atmosphere with excellent decor. This is one of a
hottest places to be, we are offering one lucky reader the chance to win a three-course meal for two as well as a bottle of bubbly to enjoy!
HOW TO WIN To be in with a chance of winning, all you have to do is drop us an email and tell us what you’d like to see as a regular feature in Wine & Dine Yorkshire.
December/January 2019
Send your entries with your name, address, daytime telephone number and your answer to sales@createtvt.co.uk by Friday 25th January. One lucky winner will be picked at random.
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WHAT’S IN OUR
In this issue our basket is full of treats and why not, it is Christmas after all. From items to add to your food shop or gift list, here’s our top picks this festive season! What is it? Baileys Strawberries & Cream Where can I get them? All good supermarkets and off-licenses, £16
WINE &
VES INE LO
D
Why should I get it? This new flavour of Baileys blends the fresh taste of strawberries and light vanilla, mixed with the luxurious taste of Baileys Original Irish Cream we all love! It’s only here for a limited time, so grab yours quick! What is it? Teapot and Infuser Where can I get it? Wilko, £15 Why should I get it? This stylish teapot infuser is perfect for those who love loose leaf, full-flavoured tea. It’s made from stainless steel and heat-resistant glass for an ideal blend. Also available in rose gold and silver.
What is it? Sticky Toffee Pudding Where can I get it? Lidl’s Deluxe range, £2.19 Why should I get it? On a cold winter’s night, who doesn’t want a warm treat? This sticky toffee pudding is gooey and incredibly moreish! This is one of Wine & Dine’s favourites, if not the best sticky toffee on the market.
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December/January 2019
What is it? Sparkling Peach & Prosecco Conserve Where can I get it? M&S, - £2.50 Why should I get it? Who wouldn’t want to spread their toast with prosecco on a morning? Made with juicy peaches, prosecco and Marc de Champagne, this is definitely a must when your feeling a little extravagant. What is it? Fibre One Salted Caramel Squares Where can I get it? All good supermarkets, £2.50 Why should I get it? These are the perfect snack for those who are on a diet, as they are only 90 calories! The cake bars are full of fibre and low fat. Also available in Chocolate Brownie, Cinnamon Drizzle and Lemon Drizzle.
WINE
What is it? Lid Sid
What is it? Gin and Tonic Sweets
Where can I get it? John Lewis, £10
Where can I get it? Next, £5
Why do I need it? Sometimes you just have to let off steam in the kitchen! Made from heat-resistant silicone, Sid lifts the lid off the pot so steam can be released. Gone are the days where you have to precariously balance the lid on the side of your saucepan.
Why should I get it? Sticking with the edible alcohol trends, this Gin and Tonic gift set from Next is a perfect Christmas present for all your friends who love gin and tonic just a little too much!
December/January 2019
ES
LOV E N I D &
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What’s on the market?
Carlton Inn, Thirsk, North Yorkshire For Sale: Freehold - ÂŁ675,000 This property currently trades as a village pub/restaurant with a large four-bedroomed living accommodation he Carlton Inn is situated in the middle of the beautiful village of Carlton Husthwaite, on the outskirts of North York Moors National Park. It is six miles south east of Thirsk, eight miles south west of Helmsley and 20 miles north of York.
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The pub was purchased by the current owners in 2012. Over the last six years, they have gradually refurbished the property and improved the operation. It operates now as a successful food-led village inn. It is well supported by the local population but attracts trade from the many villages nearby as well as tourist trade.
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Trade is split approximately 65/35 in favour of food and the food is based on good quality pub grub with a selection of seasonal specials. Turnover has averaged ÂŁ555,000 net of vat over the last four years, with adjusted net profit in the 2017 accounts showing approximately ÂŁ120,000. This level has suited the current owners who have chosen not to drive the business
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further. Clear opportunity to develop trade exists namely with Christmas opening, making more use of the external areas, pushing the early bird menu and potentially adding bedrooms to let. For more information please visit: www.fleurets.com/ properties/n-822652/pubs-for-sale/carlton-inn-thirsknorth-yorkshire u
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INDULGE OR D
As this is our December/January edition, we all know that one month means indulging in the run-up to Christmas, yet the month after we will be detoxing trying to get rid of a few pounds! Here we have picked some seasonal recipes for whether you’re wanting to indulge or detox! 36 | www.wineanddineyorkshire.co.uk
December/January 2019
DETOX
TURKEY CURRY
e g l u d n I
Ingredients • 1 tbsp olive oil • 1 onion, finely chopped • 1 red pepper, sliced • 1 tsp medium curry powder • 2 tbsp tomato purée • 250ml chicken stock • 1 tbsp mango chutney
• 390g chopped tomatoes in tomato juice • 500g British turkey breast, diced • 250g basmati rice • 200g young leaf spinach, washed Method 1. Heat the oil in a pan and cook the onion and red pepper for 10 minutes, until softened. Stir in the curry powder and tomato purée and cook for a further 30 seconds. Add the stock, chutney and tomatoes. Simmer for 10 minutes over a medium heat. Add the turkey; cook for a further 5-10 minutes till cooked through. 2 . Meanwhile, place the rice in a pan and pour over 500ml of cold water. Bring to the boil then reduce the heat, cover the pan, and simmer for 12 minutes, until tender. Drain. 3. Just before serving, stir in the spinach and season with freshly ground black pepper. Serve with the rice, and poppadoms if you like.
December/January 2019
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LEFTOVER TURKEY SOUP Ingredients
Detox
• 1 tbsp olive oil • 1 large onion, halved and sliced into thin strips • 1 red pepper, seeded and sliced into thin strips • 2 tsp ground coriander • 1/4 - 1/2 tsp chilli flakes • 3 tbsp basmati rice or long grain rice • 1 litre turkey or chicken stock • 250g/9oz turkey meat, cut into thin strips (leg meat will have the most flavour) • 410g chickpeas, drained and rinsed • A handful of fresh coriander or flat-leaf parsley, roughly chopped (optional) Method 1. Heat the oil in a large pan, add the onion and fry for 5 minutes or so, stirring every now and then until it starts to soften. 2. To make the soup, add the red pepper, ground coriander,
chilli and rice and stir round the pan for about a minute. Pour in the hot stock, stir in the turkey and chickpeas and season well. Bring to the boil, cover and simmer for 8-10 minutes, until the vegetables and rice are tender. Stir in the coriander or parsley and it’s ready. (The soup may now be cooled and frozen for up to 1 month).
BLOOD ORANGE CHRISTMAS PUNCH Ingredients • 1 shot vodka • 1/2 cup prosecco • Juice of 2 blood oranges • 1/2 cup of red wine • 1/4 cup orange juice • 1 stem rosemary
Indulge
• Ice Method 1. Combine vodka, prosecco, and orange juice in a bowl and then strain through a fine mesh strainer and into a pitcher; add rosemary to the pitcher. 2. Place pitcher in the refrigerator for at least 1 hour, allowing time for the juice to soak up the rosemary flavour. 3. Additionally, you can serve it right away and just use the rosemary as garnish. 4. Pour over ice and enjoy!
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December/January 2019
BLOOD ORANGE SMOOTHIE
Detox
Ingredients
• 1 tbsp blood orange zest
• Juice of 1 blood orange
• 1/2 tsp vanilla extract
• 1 frozen banana
• 1/4 tsp ginger
• 1/2 cup plain greek yogurt (or vanilla ice cream for a dessert smoothie)
• 2 tsp honey or agave
• 3/4 cup orange juice
• handful of ice • 6 strawberries
Method 1. Add all the ingredients to a blender and blend until creamy and smooth (or to the consistency you prefer.) 2. Add ice to thicken and make the smoothie colder. Taste the smoothie and adjust the flavour as required by adding more banana to sweeten. 3. Add strawberries to top to finish. 4. Drink fresh or keep leftovers in a sealed container in the fridge for up to two days.
BUTTERNUT SQUASH PANCAKES Ingredients
butternut squash
FOR THE PANCAKES
300ml milk
680g all purpose flour
1⁄4 tsp.cider vinegar
2 tbsp sugar
2 eggs
2 tsp baking powder
1⁄2 tsp vanilla
1⁄2 tsp baking soda
Unsalted butter for frying
3⁄4 tsp cinnamon
FOR THE MAPLE BUTTER
1⁄8 tsp nutmeg
115g unsalted butter
1⁄2 tsp salt
3 tsp. maple syrup
255g cooked and pureed
1 tsp. salt
Method 1. Make the maple butter: Stir together all ingredients in a medium bowl until well combined. Transfer to a serving dish if desired and set aside. 2. Make the pancakes: in a medium bowl mix together flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt: set aside. In a large bowl,whisk together squash, milk, vinegar, butter, eggs and vanilla. Add dry mixture to wet and stir until just thick and combined.
December/January 2019
e g l u d n I
3. Heat a pan or griddle over medium-low heat; melt a little butter to thebottom or coat lightly with cooking spray. Use a ladle to measure the mixture and cook until the undersides are brown and the tops are lightly speckled with bubbles. Flip pancakes and cook until undersides are browned to your preference. 4. Serve immediately topped with maple butter or keep the pancakes heated in a pre-heated oven at 200 degrees until you have made all the pancakes you need.
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APRIL/MAY 2018 - ISSUE 012
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WHAT’S INSIDE Botanical boom
The popularity of gin is soaring to new heights so we found out what makes your G&T so delicious
Dining al desko
Are you one of the thousands of Britons eating lunch at your desk?
Competition
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Name:
PICK ME UP - I’M FREE!
Address: Postcode: Telephone: 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
Email:
Visit: www.no1selby.co.uk Email: welcome@no1selby.co.uk
ALSO INSIDE: NO1 THE CRESCENT - CHANGING THE SELBY SOCIAL SCENE SEASONAL RECIPES | MEET THE CHEF BEHIND THE MENU AT THE BOTANIST
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December/January 2019
December/January 2019
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dates for the
DIARY
THE BEST OF EVENTS AND ENTERTAINMENT THROUGHOUT YORKSHIRE
YORK CHRISTMAS FESTIVAL Until Sunday 23rd December York Centre Soak up the city’s medieval charm and scents of spiced mulled wine this season as fairs, family fun and festival flavours transform York into a festive fairytale. Discover the delights of the iconic St Nicholas Fair, don some skates at the Ice Factor or spend a night in the stalls for playful panto fun. Immersed in tradition and bustling with activity, the historic streets of York come alive during the wonderful winter months. Meander through the magical market stalls of the St Nicholas Fair and delight in a truly special shopping experience. Wander inside traditional chalets adorned with twinkling lights and follow the aromas of mulled wine and tempting treats to the new Yorkshire Barn for a taste of yulethemed Yorkshire fodder.
THE TWELVE DAYS OF CHRISTMAS
Until Monday 31st December Castle Howard Enjoy a truly magical day out as Castle Howard is transformed for the festive season. Experience the magnificent decorations as you journey through the house’s grand state rooms. Open fires, candle light and live music evoke all that we love about this special
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time of year, with the iconic 25 foot traditional Christmas tree adorned with over 3,000 baubles providing a breathtaking highlight in the Great Hall. Inspirational design team Charlotte Lloyd Webber and Bretta Gereke have worked with the theme ‘The 12 Days of Christmas’ to produce a stunning array of flamboyant displays and installations to surprise and delight visitors of all ages, including a fun indoor children’s trail. It is easy to spend a full day here as you soak up
the jovial atmosphere, enjoy an array of indulgent winter warmers at the catering outlets and complete your Christmas shopping in the gift shop and Christmas markets. Visit www. castlehoward.co.uk for tickets and further details.
BURNS NIGHT SUPPER
Thursday 24th January, Tapton Hall, Sheffield, 7pm Join us for a traditional Scottish evening to celebrate the life and poetry of Robert Burns. Enjoy a delicious five-course dinner.
December/January 2019
UNIQUE GIN FESTIVAL
Saturday 16th February, Town Hall, Morley, 12pm-10.30pm Prepare yourselves for a unique gin experience, fantastic live music and an awesome atmosphere in the fantastic Morley Town Hall in Leeds. Remember this is not your run of the mill gin tasting, we create a whole event. Forget your last visit to a gin festival and get ready to experience a unique gin festival.
PROSECCO AND GIN FESTIVAL
Saturday 16th February, New Craven Hall, Leeds, 6pm-9pm The Prosecco and Gin Festival is returning to Leeds and will be even bigger and better before than before! The festival promises over 60 carefully selected gins and a bar dedicated to providing a large selection of sparkling wines and proseccos to choose from, as well as a selection of samples and a chance to meet some of our suppliers.
FESTIVAL OF FOOD, DRINK AND RHUBARB
22nd, 23rd and 24th February, Wakefield, 10am-4pm Wakefield’s Festival of Food, Drink and Rhubarb is fun for all food and drink lovers, families and children. Entertainment and activities include cookery demonstrations, local produce with a rhubarb twist, hot street food, Deliciously Yorkshire market, street entertainment, children’s workshops, face painting and much more!
AN EVENING WITH THE HAIRY BIKERS
Sunday 24th February York Barbican (other dates and venues also available)
December/January 2019
National treasures Si King and Dave Myers, aka the Hairy Bikers, bring a night of epic cooking and conversation with their usual irresistible enthusiasm. Big-hearted, downto-earth cooks with a love of good food, Si and Dave have been cooking together for more than 20 years. They have created haute cuisine dishes with Michelin-starred chefs and travelled the world in the pursuit of great food. They’ve also explored the length and breadth of the British Isles to discover brand-new recipes and create their own fresh takes on cooking classics. Tickets from www.yorkbarbican.co.uk.
CHOCOLATE MAKING MASTERCLASS
Saturday 23rd March, York Cocoa House, York, 9.30am Learn the full magic of working with chocolate from the raw bean itself to making actual chocolate. They will share with you the secrets of the chocolate making process, to creating a rich dark chocolate of your very own. Each participant will work with the base chocolate ingredients to make their own signature blended chocolate
that they can take home to use in their own chocolate creations.
THE YORKSHIRE DALES FOOD & DRINK FESTIVAL
Saturday 20th-Sunday 21st July Funkirk Farm, Skipton Back for its 4th year in 2019, bringing you a foodie fun-filled weekend you will never forget. It will feature live celebrity cooking demos, live cookery demonstrations, workshops and masterclasses, a vintage funfair, spirits and cocktail hub, karaoke bar, crafting demonstrations, lots of fun to keep the kids entertained, tasting sessions and hundreds of exhibitors. Tickets from www.yorkshiredalesfoodanddrinkfestival.com
YORK BREWERY
Every Monday, 12.30pm, 2pm, 3.30pm and 5pm Right in the centre of one of the UK’s most historic cities, you can discover what goes on behind the scenes thanks to York Brewery. Afterwards, it’s back to the brewery tap to sup your complimentary four thirds, and maybe a few more if you feel like it.
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