Wine & Dine Yorkshire - February/March 2018

FEB/MARCH 2018 - ISSUE 011

DINE

YORKSHIRE

Wine&

BI-MONTHLY

WHAT’S INSIDE Little Black Dog

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

Competition

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

Cocktail masterclass

Refreshing cocktails using Yorkshire forced rhubarb

Sweet success

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

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

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EAT THROUGH THE SEASONS

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February/March 2018

Mussels

served with garlic and fresh bread February/March 2018

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LETTER FROM THE EDITOR

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February/March 2018

ello and welcome - we hope you all had a wonderful Christmas and New Year!

The festive period really does feel like a distant memory now - we rush around preparing for the big day for weeks and then it seems to be over in a flash. But, with spring just around the corner, we are looking forward to some lighter nights, lighter meals and the chance to get out to some of the great food events that are coming up in the next few months… and eat amazing food, of course.

In this issue we chat to several local food and beer artisans, all flying the flag for good Yorkshire produce with their innovative thinking and ability to stand out from the crowd. Here at Wine and Dine, we pride ourselves on giving quality Yorkshire producers a platform to promote themselves and will continue to do so with each issue.

We’ve taken a closer look at what you can do with Yorkshire forced rhubarb but we’ve not given you a crumble recipe, oh no, we’ve put it in cocktails! Let us know which you try - as a team we aim to have tried them all by the time we bring out the next issue!

It seems there is always an excuse to eat good food (not that we need one) and we are using Mother’s

Day as our next reason to dine out. We’ve sampled some of Yorkshire’s leading restaurants and come up with our top picks, with something to suit every foodie mum.

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

We hope you enjoy this issue and we’ll see you again in April!

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.

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

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

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

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February/March 2018

INSIDE

FEBRUARY/MARCH 2018 | ISSUE 11 | ESTABLISHED 2015 COVER STORY 08

SWEET SUCCESS Helen Birkinshaw tells us all about her edible centrepieces and the changing wedding market.

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PETER SIDWELL Looking forward to spring with our resident foodie columnist, Peter Sidwell. Here he tells us why he loves this season and what we can look forward to eating over the next few months.

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COCKTAIL MASTERCLASS Yorkshire forced rhubarb from the famous rhubarb triangle is in season right now. We’ve given you some delicious cocktail recipes using these fuchsia pink Yorkshire beauties.

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WHEN THE BUTCHER MET THE BAKER We chat to Yorkshire couple Heather and Paul and find out how brownies and meat pies brought them together.

22 THE LITTLE BLACK DOG

We visit a brewery at Carlton

Towers that’s a real family affair.

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MOTHER’S DAY LUNCH If you’ve got a mum who loves to dine out, take a look at our top pick of eateries for Mother’s Day.

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WHAT’S IN OUR BASKET Our regular feature looking at what we absolutely must have in our shopping basket this month.

Echo Falls vodka, anyone?

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WHAT’S ON THE MARKET? We take a look at the Hare and Hounds pub in the picturesque village of Burton Leonard, just outside of Harrogate.

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SEASONAL RECIPES Once again we bring you several recipes using seasonal ingredients to get your mouths watering! With winter coming to an end and spring just around the corner, we are all looking forward to making lighter, healthier meal choices and these recipes could be just the thing to kick-start the new season.

© 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.

February/March 2018

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Sweet success From chocolate baubles to edible centrepieces, rustic trees covered in sweet treats, macaroon towers and candelabras filled with fondant flowers, Helen Birkinshaw is breaking boundaries, parting with tradition and changing the face of the wedding market‌ 8 | www.wineanddineyorkshire.co.uk

February/March 2018

Perhaps you’ve been to several weddings in the past couple of years.

Perhaps there are certain details you can remember from each - the bride’s dress, the venue, the drunk uncle at the end of the night? Quite often, the small details that a bride will spend hours deliberating over will go unnoticed by many guests, but not if you’ve been to a wedding catered

by Helen at Sweet Chic elen, 32, from South Duffield near Selby, creates all kinds of unusual, edible items, predominately for the ever-changing wedding market. “Edible centrepieces have been very popular and I think their popularity is going to grow this year,” she said, “these can be anything from rustic style trees with treats hanging from it to candelabras filled with delicate fondant flowers. There’s a lot of work involved but, generally, if you can make it with flowers, you can make it with edibles. I believe it’s important to get people excited about food, people respond really positively to something different. This year it is my aim to make a completely edible bouquet!”

Helen began her business, Sweet Chic, five years ago whilst living in Manchester.

She told us: “Sweet Chic was born out of a massive hobby of mine that I had neglected over the years due to other

February/March 2018

commitments. I’ve always liked experimenting and doing different things and it has just kind of evolved over time.

My mum has always been a baker - every day I would come home from school and there would be something in the oven and the smell would fill the house. I grew up in a baking environment, it’s in the blood and so it is something I always wanted to do for my children.

“When I was at school I made celebration cakes in home economics and loved it. I’d always been artistic but I wasn’t very good at drawing, so icing just seemed to work for me.

It would always be something different or unusual. I made cakes for friends and family and then I discovered youth work and that just took over.”

Helen’s career saw her taking up various youth work jobs, but with government cuts and redundancy threats she began to wonder if she could turn her hobby into a career.

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“My mum has always been a baker, every day I would come home from school and there would be something in the oven and the smell would fill the house.

I grew up in a baking environment, it’s in the blood and so it is something I always wanted to do for my children.”

She said: “I was working for a charity at the time, facing an uncertain future. I started running some chocolate workshops in Leeds and Manchester and I honed my skills with chocolate work. I’d be teaching people how to make chocolate truffles and chocolate roses and then they’d come in the following week and tell me they were setting up on their own. I just thought ‘I could do that’.

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With her own wedding on the horizon, Helen decided to make her own cake so that she could have it exactly as she wanted it. “My wedding stirred up my passion again and I knew I could just make my own cake. In the end I did a cake, cupcakes and chocolate favours, we even had a fruit cake competition as there is a fruit cake rivalry in our family. Of course I won! The wedding blues hit me afterwards and I started seriously considering leaving youth

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work and turning my passion into my livelihood. I booked myself stalls at some wedding fairs and the different things I did were really well received. After running the business alongside my youth work career for a couple of years, my son, Ethan, arrived six and a half weeks premature, which was a shock, and I then spent my maternity leave contemplating going back to work. I wanted to be able to spend time with him. I was living in Manchester at the time and my family are over in East Yorkshire and I wanted to be near them too, so we moved back to Yorkshire. Thankfully I’ve been able to grow my business with new clients here and keep my Manchester client base, too.”

Helen works with several hotels in Yorkshire and Manchester directly and her attention to detail has seen her gain work right across the UK. Although she has made cakes standing 12 tiers high and trees to feed hundreds of people, she says working with chocolate is her favourite thing to do, although it is a challenge: “Chocolate is very temperamental,” she said. “You aim to make one thing and end up with a totally different creation, it can be quite surprising! I made chocolate baubles at Christmas and they were so popular at local independent shops that I plan to make them again this year.”

“I have been focusing on edible centrepieces not only for tables, but for backdrops to a more traditional wedding cake and to create visual, edible displays. The work is intricate and can be challenging but to see the reaction of the bridal parties makes me love my job even more. I have had numerous brides that have had to announce their

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centrepieces as edible during the speeches as guests have tucked into a three course meal oblivious the whole time! I want my cakes and pieces to be as unique as the couple, to reflect their personality and style and give their wedding the real wow factor.”

For further information on Helen and her work, visit www.sweetchic.co.uk or find Sweet Chic on Facebook. u

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SPRING ZING This month, Yorkshire foodie, Peter Sidwell, encourages us to ‘keep on cooking’ as we head towards the new season… his month I wanted to encourage you to keep on cooking now spring is edging closer with its hint of lighter nights and a new season’s produce. It’s important to keep on pushing through the dampness and dark evenings and keep a fresh approach to cooking and baking as much as possible.

We recently worked with some Ugli fruit in the cookery school, a littleknown citrus fruit with origins in Jamaica - it’s a hybrid of tangerine, grapefruit and orange. I would urge you to root some out and make some into marmalade – a lovely, light alternative to more traditional orange marmalades. So many citrus options!

Citrus fruits are bang in season and nowadays offer a lovely variety of flavours. Lemon and limes are staples in the fruit bowl but why not try some blood orange and pink grapefruit winter salsa? Segment them and mix with a squeeze of lime and clementine, fresh mint and stir through some pomegranate seeds.

Have you tried preserved lemons? If you have a spare Kilner jar at home, why not have a go? Juice a dozen lemons and cut the rind into quarters.

Pack them tightly in between layers of table salt and toasted mixed spices such as coriander seed, nigella seed and cumin seeds. Leave them in the fridge for a good month then they can be used to pep up a roasted chicken, Moroccan tagine or cous cous salad.

I think they add a wonderful north African note to tomato soup – make up your favourite tomato soup recipe and use them instead of basil leaves.

Garnish with roughly chopped black olives, crumbled feta and a few coriander leaves.

Passion fruit will add a hint of summer - why not drizzle with maple syrup for a slightly sweeter version? When I was home for Christmas in Yorkshire I tried my first pink grapefruit spiked gin and tonic and…wow! What a difference a squeeze and slice makes to what has now become one of the UK’s favourite drinks.

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The first of this season’s rhubarb is hitting the grocers and supermarkets now and it’s vital to make the most of this fabulous fruit whilst it is at its best. With Yorkshire being famous for its rhubarb triangle, we are perfectly placed to benefit from low food miles and easy access to the best the UK can grow. It’s not just for crumble, why not make a simple chutney with shallots, red wine vinegar and brown sugar and serve with sausages or a fillet of mackerel? If you leave it to mature it will be beautiful with the new spring lamb that will be hitting the shops soon too. A couple of tender slim sticks of rhubarb put into a bottle of elderflower cordial will infuse a new flavour profile which can be enjoyed right through the summer with sparkling water and plenty of ice.

Keep your eyes peeled for the start of new wild garlic growth in your local woodland and verges. The fresh young growth can be used in the kitchen a number of ways – more to follow next month. u

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(w) www.thefatabbotyork.co.uk

Gourmet Thai cuisine in a Welcoming Atmosphere

offer: Tuesdays and Wednesdays Two Course Meal and a Drink £15.00 Per Person, 5pm – 10.30pm

Thai Sunshine

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

February/March 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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EAT THROUGH THE SEASONS

Baked cod

served with pepper and rosemary

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February/March 2018

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The Wine and

Rhubarb syrup recipe: A simple rhubarb syrup can form the base of different cocktails. Here’s how to make it: To make 125ml of syrup, put 85g caster sugar in a saucepan with 75ml water. Heat very gently so the sugar disappears but the water doesn’t bubble. Tip in 300g chopped rhubarb and cover with a lid. Increase the heat a little so it begins to boil. Simmer, covered, for about five minutes until the rhubarb is very tender

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but not disintegrating. Turn off the heat and top the pan’s contents into a fine sieve over a bowl. Use a wooden spoon to gently squeeze the rhubarb so that you get all the juice but no pulp. Tip back into the pan and boil quickly for a few minutes until just syrupy.

Pour into a jug and leave to cool completely. It will keep in the fridge for up to a month. This makes a small amount, if you’re making a lot of cocktails just multiply the recipe!

February/March 2018

d Dine Cocktail You might already be a pro at drinking cocktails, but wouldn’t it be great if you could craft your own concoctions at home?

Here, we bring you the Wine and Dine Cocktail Masterclass just follow our step-by-step instructions to make cocktails to rival those of any expert mixologist…

Refreshing rhubarb cocktails YORKSHIRE forced rhubarb is famously grown in the candle-lit growing sheds of the rhubarb triangle, a nine-square-mile area between Wakefield, Morley and Rothwell.

Although technically a vegetable, not a fruit, the fuchsia-pink stalks aren’t just for warming crumbles. Put a spin on some traditional cocktails and shake, muddle and mix with a rhubarb twist whilst it’s in season!

Rhubarb mojito Ingredients 3 small Yorkshire forced rhubarb stalks 2 tbsp sugar 4 mint leaves 1/4 lime, juiced Ice 60ml white rum Splash of soda water Make Thinly slice the rhubarb and sprinkle

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with sugar. Let it sit overnight if you’ve got the time. Put the rhubarb and mint in a cocktail shaker. Squeeze in lime juice and then add a crushed lime wedge. Fill to the top with ice and pour in the rum. Shake well. Pour into a tall glass and top with soda water.

Rhubarb champagne fizz Ingredients 25ml rhubarb syrup 25ml gin Chilled sparkling wine Make Pour 25ml rhubarb syrup into a champagne flute, add 25ml gin and fill to the top with chilled sparkling wine easy peasy!

Rhubarb and custard Ingredients 100ml rhubarb syrup 100ml vodka

1 forced rhubarb stalk 30ml advocaat 75ml lemonade Make Chill four cocktail glasses with ice or in the freezer. Shake the vodka with the rhubarb syrup together with ice until mixed and chilled. Make small shreds of rhubarb using a vegetable peeler and place them in iced water - this will make them curl up. In a separate jug, whisk together the advocaat and lemonade with more ice. Divide the vodka and rhubarb mixture between the glasses, straining through a small sieve to catch the ice. Carefully pour 25ml of your advocaat mixture into each glass over an upside down spoon (the mixture should float on the surface of the vodka syrup mixture).

Use the rhubarb shards to garnish voila! u

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When the bu met the bak 18 | www.wineanddineyorkshire.co.uk

February/March 2018

Heather Gilbert and Paul Alderman’s story is a tale of two kitchens.

When they met at a local producers’ market in August 2016, Heather was running her own vintage and afternoon tea business and Paul had a stall selling local meats and pies. They hit it off and in April 2017, ‘The Butcher and the Baker’ was born

utcher ker…

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for our events over the weekends, we didn’t stop. I was making flavours such as cranberry, marshmallow and white chocolate and cherry and walnut, people like something a bit different. It’s very rewarding seeing people enjoying something you’ve made and then coming back time and time again. I’ve done so many different flavour brownies but try to stick to six different kinds at a time. I think too much choice puts people off and both Paul and I are really bad for thinking up ideas and running with them!”

Heather added: “Really, Paul has the hard job. He hand rolls all the pastry for his pies himself as well as butchering the meat. It is often back-breaking work but he loves coming up with new ideas and doing things the traditional way. He also dry-cures his own bacon and we’ve found that everyone loves a hot bacon sandwich on a cold Sunday morning at a market!”

Heather told us: “Because Paul and I were both doing different things, we had separate businesses. It was becoming increasingly difficult to keep it that way because people would regularly ask us to cater events together. We realised it made sense to join forces and we are now a year in.”

Paul, who is a butcher by trade, lives on a farm in the Yorkshire Wolds where he has access to a regular supply of fresh game, which he makes into interesting burgers and pies. He said: “Many people are put off by game, but when they try it they like it. It can be an acquired taste but I will make things like mixed game burgers, which are a milder flavour. We can also do different things with chicken, pork and beef and my steak and ale pie in a wholegrain mustard sauce won an award last year in Melton Mowbray.”

Heather lives in Bubwith and has spent years running a coffee and cake business but now focuses on her locally famous brownies. She said: “I’ve tried doing lots of different things and taken lots of different products to fairs and markets - it is always the brownies that go first!

Over Christmas I was producing hundreds of brownies

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Paul also has an allotment in the Yorkshire Wolds where he grows his own vegetables and soft fruits, many of which make their way into Heather’s brownies and their homemade pickles and preserves.

“Paul is also obsessed with spices!” said Heather. “He loves making his own blends for his pies and he visits the Asian supermarkets in Bradford to pick up the very best he can find. He has so many and everywhere we go he is on the hunt for more! It is his dream to go to the spice markets in Morocco, I can imagine he’d spend quite a lot of money there!”

The pair spend their weekends attending farmers markets and food fairs and have spent the past year finding out what people really love and honing their business skills.

Paul said: “People are very conscious of where their food is coming from these days and rightfully so. We are very careful to ensure that our products use ingredients that we can locally source. All the beef, pork and chicken that we use has full traceability and is local to Driffield and the ingredients in Heather’s brownies are locally sourced.”

They are both agreed that their dream is to open their own deli. “We are a long way off that,” Heather said, “and it would have to be right.” u

February/March 2018

YORKSHIRE’S PREMIER STEAKHOUSE FOR OVER 30 YEARS

THE RYTHRE ARMS

STEAKHOUSE

February/March 2018

Ryther, somewhere between Selby and Tadcaster

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

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Ale in a day’s work...

When Nigel and Christine Kot began brewing beer at their home in Carlton, near Selby, back in the 1980s, they didn’t expect that their passion would become their livelihood 22 | www.wineanddineyorkshire.co.uk

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After dabbling with brewing their own beer in the 1980s, the Kots rekindled their love for home-brewing in 2010, initially building a brewing system in their garage at home The business is now a fully-fledged family affair, with daughter, Emily, and son, Jordan, working alongside their parents at the brewery, which is now set in the stunning grounds of the gothic-era stately home, Carlton Towers. The Little Black Dog Beer Company was named after the Kot family’s beloved pet, Casper, who although is no longer around, is now immortalised in the brewery’s name.

Nigel told us: “In the beginning, we simply wanted to brew the beers we loved to drink, some traditional ales and some new style ales but finding them was proving to be a challenge. Real ales have been enjoyed in every great beerbrewing nation for centuries, yet in recent years drinking real ale had gone out of fashion in the UK and the range of choice had become somewhat restricted.”

They set out to brew the classic real ale styles from England, Europe, Germany and Belgium, as well as exploring how

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February/March 2018

“Real ales have been enjoyed in every great beer-brewing nation for centuries, yet in recent years drinking real ale had gone out of fashion in the UK and the range of choice had become somewhat restricted.”

real ales from the USA, Australia, New Zealand and other blossoming beer nations are transforming beer drinkers expectations. “One thing has been proven,” pointed out Nigel, “beer drinkers like to have choice, and we promise to give them that.”

The majority of the brewing is done by Nigel and Jordan, with Jordan being described as the ‘core range brewer’. He told us: “I enjoy brewing beers that will consistently be in stock. These are anything from a bold, hoppy APA right through to a delicious malty oatmeal stout. My dad is our resident ‘limited edition brewer’ and enjoys brewing beers that are likely to be smaller in batch size. These are anything from a lemon meringue pie pale ale right through to a coconut and vanilla stout.”

Christine and Emily are the brewery’s extra pair of hands.

“Christine is in the brewery day in day out, whether it’s assisting in the brewing process, bottling, packaging or selling, she’ll always be busy somewhere, doing something to help the brewery run as smoothly as possible,” said Nigel. “Emily assists in the brewery as well as managing the admin side of the business. She creates all of our beer labels

and pump clips, promotional artwork, manages our social media platforms and website along with being the first point of call for the brewery.”

So far, the business has supplied bespoke beer for festivals up and down the country, regularly supplying CAMRA festivals in York, Liverpool and Oxford, often creating a beer specifically for the event as requested by the organisers.

They recently created three bespoke beers for the Flavour and Beats Festival at Jarrow Hall and a bespoke beer for the Selby Abbey Medieval Festival, which was named ‘Germain’s Finger’, as requested by the Abbey. A donation from the sale of the beers was donated back to the community. Nigel said: “We’ve been approached by various local businesses who are enquiring about other similar events this year and next and they are eager to have us brew them some bespoke beer for their commemorative events and festivals.”

The family also encourage others to brew their own and help aspiring home-brewers as much as they can. Christine said: “We regularly hold brewing experience days, which get fantastic feedback. Not only do you get to spend a full day in the brewery learning all about brewing your own beer, but you get a hands on experience as you assist us in making some beer, too! Nigel is very good at guiding people through the process and discussing all the fundamentals of grain

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“We are still fundamentally a small brewery whose beers are inspired by the history, character and flavour of our region. We brew and package all of our beer at our brewery and use traditional brewing methods and ingredients to produce our crafted beers.”

brewing. People often go away bursting with excitement and enthusiasm at the prospect of creating their own beer!”

Little Black Dog is now outgrowing its current premises and plans to move to a new, purpose-built brewery on the main road in Carlton. Christine explained: “We are still fundamentally a small brewery whose beers are inspired by the history, character and flavour of our region. We brew and package all of our beer at our brewery and use traditional brewing methods and ingredients to produce our crafted beers. We have lived in the village for 30 years and have come together to turn a dream into reality.

“We are very proud that our beers are 100 per cent handmade, using traditional brewing methods alongside some modern day practices. We are unpasturised, unfiltered and unrefined, meaning our beer is also vegan and chemical free. With the ongoing support and encouragement from our local community, hard work, dedication, blood, sweat and tears, quite literally, this is able to happen! We’re very excited for what 2018 holds for Carlton’s very own brewery.”

Little Black Dog’s beers are stocked locally at shops including Carlton Supermarket, Molly Sharp’s Cheese Shop and Deli in Selby, Abbey House Restaurant in Selby, Peppered Pig in East Cowick, Yorkshire Ales in Snaith and Cryer and Stott in Castleford. u

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February/March 2018

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

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

February/March 2018

67 Boar Lane, Leeds, LS1 6HW 0113 2053240

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Is your mum a Whether your mum loves her fancy grub, a traditional pub lunch, afternoon tea or award-winning tapas, we’ve got you covered for Mothering Sunday on 11th March.

Here’s our round-up of some of the best.

Go on, treat her, she deserves it!

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February/March 2018

a foodie?

Carlton Towers, Carlton, East Yorkshire Carlton Towers is one of the East Riding’s hidden gems, an extensive country estate teeming with wildlife. Enjoy a three-course lunch with your family in the opulent state rooms. Your mum will fall in love with the elegance and splendour of Carlton Towers and all mums will receive a gift, too. The lunch takes place at 1pm and costs £35 per adult and £17.50 per child. Visit www.carltontowers.co.uk to book.

the menu and book.

The Grand Hotel, York If afternoon tea is up your mum’s street, you can’t really go wrong with The Grand. Renowned across Yorkshire for being quintessentially English, the hotel’s five-star afternoon tea is a feast for the eyes as well as the tastebuds. Look out at the

Pipe and Glass, South Dalton, Beverley The Pipe and Glass is a Michelin-Star restaurant set in the glorious surroundings of the Dalton Estate near Beverley.

If you want to treat your mum to an extra special Sunday lunch, this is the place to do it! You’ll definitely need to book in advance, visit the website www.pipeandglass.co.uk to view

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city wall and relax with an abundance of cakes and pastries.

Visit www.thegrandyork.co.uk to book.

The Star Inn, Harome, near Helmsley Situated in a picturesque village on the edge of the North Yorkshire Moors, a couple of miles outside the market town of Helmsley, this much-loved, Michelin-starred inn has origins believed to date back to the 14th century. The restaurant’s focus is on regional and seasonal ingredients and it’s worth visiting just to see the restaurant itself with its thatched roof and chocolate-box appeal. Visit www. thestaratharome.co.uk to book.

San Carlo’s Flying Pizza, Roundhay, Leeds San Carlo’s Flying Pizza offers a sophisticated dining experience in elegant and contemporary surroundings with a chic al fresco dining area, the perfect place for enjoying a delicious lunch or dinner while watching the world go by.

If good pizza is your mum’s thing, get a table booked here.

Visit www.sancarlo.co.uk to book.

Ambiente Tapas, Goodramgate, York Relaxed and quaint, this cosy restaurant is small but perfectly formed and set in an eighteenth-century listed building in the middle of York. Share delicious plates of traditional Spanish dishes with your mum and enjoy a carafe of sangria to wash it down! Visit www.ambiente-tapas.co.uk to book.

Bodega Brazilian Steakhouse and Cocktail Bar, Harrogate Steak and cocktails is a match made in heaven and Bodega does both so well. If afternoon tea or fine dining doesn’t really do it for your mum, this is the perfect option for a much more chilled Mother’s Day. Visit www.bodegasteakhouse.co.uk to book.

Peppered Pig, East Cowick, Nr Goole The Peppered Pig is a lovely restaurant and deli in comfortable surroundings with a focus on great quality, locally sourced food. Everything is homemade and hasn’t travelled very far to get to the plate, meaning it is as fresh as can be. There’s only a four-hour slot for tables on a Sunday so you’d be wise to book well in advance - visit www. thepepperedpig.co.uk to book.

Sangthai, Escrick, York If your mum loves Thai food, the Sangthai menu offers delicious Thai food cooked the traditional way. If you really wanted to push the boat out, book her in for a spa treatment at Cloisters Spa at the Parsonage next door to the restaurant whilst you’re there! u

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February/March 2018

COMPETITION TIME Win a night’s stay at the Dakota Deluxe, Leeds Wine and Dine has teamed up with the Dakota Deluxe Hotel in Leeds to offer a one night stay for two at this luxurious central Leeds hotel.

added luxurious touches such as full Sky television packages including sports and movies, rainfall showers, bespoke Dakota toiletries, sumptuous bedding and slippers.

Dakota Deluxe Leeds is ideally situated right in the centre of the city, making it the ideal stopover for a night on the town, a spot of retail therapy or a productive business trip.

There are also all the finishing touches that make life a little easier - high-speed internet and work space, blackout blinds and curtains and Nespesso machines, meaning whether you are there to work or relax, you can wake up feeling fully refreshed and ready to start the day.

Whatever your reason for heading to Leeds, each room has been designed to create a ‘home away from home’ feel with

HOW TO WIN To be in with a chance of winning, all you need to do is: Tell us which street Dakota Deluxe Leeds can be found on. You can find the answer on the website - leeds.dakotahotels.co.uk

February/March 2018

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

A winner will be chosen at random on March 23rd.

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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? Heart-shaped cast-ironed Le Creuset Casserole Dish Where can I get it? John Lewis, £160 Why do I need it?

February is the month of love so if you fancy cooking up a storm for your better half, then you might as well do it in a heart-shaped dish, right? It’ll set you back a few quid but look how pretty!

What is it?

Echo Falls Summer Berries Vodka

VES

E LO N I D & E

WIN

Where can I get it? www.drinksupermarket.com, £14.99 Why do I need it? One of the UK’s biggest wine brands, Echo Falls has ventured into the vodka market with everyone’s favourite flavour, summer berries. This British classic flavour can be enjoyed all-year round and mixed with a variety of soft drinks and other liqueurs and spirits to make cocktails.

What is it? Unicorn 12 Piece Dinner Set Where can I get it? Asda Direct, £25 Why do I need it? Ok, so these might not be everyone’s taste, but you can’t deny that these luxe unicorn plates would perk up any plate of food! The set includes four dinner plates, four side plates and four bowls.

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February/March 2018

What is it?

Corkatoo Bottle Opener and Corkscrew Where can I get it? www.notonthehighstreet.com, £14.95 Why do I need it? With Dry January a distant memory, you’ll need this corkscrew to open your bottles of wine in style. The genius design means that it can open bottles with its powerful ‘beak’ and if you leave the cork on it looks like it is perching on a post!

What is it?

The London Essence Co. Grapefruit and Rosemary Tonic Water Where can I get it? Waitrose, £3.49 (4x 200ml bottles) Why do I need it? If you’re a gin lover, you’ll love this balance of crisp grapefruit oils and rosemary with citrusy gins. There’s also a bitter orange and elderflower flavour which goes well with juniper heavy gins and a ginger ale which works well with blended whiskies.

VES

E LO E & DIN

WIN

What is it? Hotel Chocolat ‘Straight From The Heart’ Chocolates Where can I get it? Hotel Chocolat, £40 Why do I need it? 35 beautiful chocolates presented in a huge heart-shaped box with a ribbon, the perfect gift for your Valentine.

Includes caramels, cocktails, fruities, pralines and more.

February/March 2018

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What’s on the market?

The Hare and Hounds, Burton Leonard Freehold price: £450,000 The Hare and Hounds is a traditional pub thought to date back to the 19th century. It’s set in the picturesque village of Burton Leonard, which is one of several villages in a highly desirable and affluent area to the north of Harrogate et in the idyllic rolling countryside of North Yorkshire, Burton Leonard is tucked away in a dell along narrow winding lanes off the main Harrogate to Ripon road, but it is also within easy reach of the

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surrounding centres of Harrogate, Ripon, Knaresborough and Boroughbridge, meaning it has the best of both worlds.

The village itself is a hive of community activity and people travel from miles around to see the pretty conservation

February/March 2018

area, with its three village greens and attractive stone-built houses.

The Hare and Hounds has been owned by its current owner, Rob Gilpin, for the past ten years but, with a young, growing family and another pub in Northallerton taking up increasing amounts of his time, he has decided it is time to sell.

The Hare and Hounds has a range of bar and dining facilities, offering a combined total of 85 covers. As well as this, there is also a large, four-bedroomed private apartment, making it a perfect business for a family to run.

The bar area is a characterful room with a central wood burning stove, long bar and seating for around 40 people.

Double doors lead through to the restaurant with seating for around 50 people. The beer garden can accommodate around 32 people and is decked out with timber tables and chairs. The pub also benefits from its own car park.

February/March 2018

As well as the business and the owner’s apartment, the property also has the added benefit of agreed planning permission to add six letting bedrooms in a two-storey extension to the side of the pub.

Nick Thomas of Fleurets, which is marketing the property, said: “The availability of the Hare and Hounds provides a great opportunity for enthusiastic operators to acquire a village freehouse and restaurant which, whilst currently closed, has shown historic trading levels of in excess of £400,000 net of VAT per annum. Now with planning consent for six letting bedrooms, there is great scope for new owners to develop the trade and enjoy the benefits of living and working in this beautiful part of North Yorkshire.”

For further information on The Hare and Hounds, visit www.fleurets.com u

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WINTER RECIP Want to know what to eat in February and March?

Think zesty flavours of oranges and lemons, delicious mussels, purple sprouting broccoli, salmon and spinach, which are all at their very best at this time of year. Try some of these recipes to make use of these fabulous ingredients whilst they are in season and as we transition into spring

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February/March 2018

PES

BRAISED LAMB WITH SPRING VEG AND GREMOLATA Treat your family to this amazing Sunday roast of succulent lamb with a gremolata made with garlic, lemon and parsley.

2.Rub the rosemary, oil and seasoning into the meat and leave to marinate for 30 minutes.

Ingredients (serves four)

3. Heat the oven to 220 degrees (gas mark 7) and brown the lamb shanks in the oven for 20 minutes, turning halfway through.

4 lamb shanks 1 tbsp chopped rosemary 2 tbsp olive oil 400g carrots, scrubbed and halved lengthways 1 whole garlic bulb, broken down into cloves Greens from 2 bunches of salad onions, washed and shredded 150ml dry white wine 600ml chicken or lamb stock 140g frozen peas 25g pack flat-leaf parsley, leaves finely chopped, stems reserved

4. Add the carrots and all but one of the garlic cloves and turn them in some of the fat in the pan and roast for five more minutes.

5. Pour in the wine and stock and then cover the tin tightly with foil. Reduce the oven to 160 degrees (gas mark 3) and cook for two-and-a-half hours or until the shanks are tender.

6. Chop the parsley, lemon zest and the remaining garlic clove and mix to make the gremolata. Cover and chill until ready to serve.

Method

7. Take the shanks and carrots out of their broth and cover to keep warm. Skim most of the fat from the sauce and then boil for ten minutes to reduce it by half.

Check the seasoning and add the peas and onions greens for the last few minutes.

1. Make several slashes 1cm deep in each lamb shank and then place in a large roasting tin.

8. Scatter the shanks and carrots with the gremolata and squeeze over some lemon juice.

1 lemon, zested and cut into wedges Salt and pepper

GREEK STUFFED PEPPERS Another simple recipe bursting with Mediterranean flavour, a perfect choice for a light supper or delicious lunch.

Ingredients (serves four) 4 peppers 1 tbsp olive oil 200g feta cheese, crumbled 200g cherry tomatoes, halved 50g black olives, stones removed 1 small red onion, thinly sliced Grated zest of 1 lemon 1 garlic clove, crushed Handful of fresh basil leaves

February/March 2018

Method 1. Heat the oven to 200 degrees (gas mark 6).

2. Half each pepper lengthways and discard seeds and membrane. Brush the peppers with olive oil and place on a baking tray.

3. Combine the feta, tomatoes, olives, onion, lemon zest, garlic and half the basil and fill the peppers.

4. Drizzle with the remaining oil and bake for 25 minutes, or until the peppers are tender.

5. Garnish with the remaining basil and enjoy!

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MEDITERRANEAN SALMON A delicious fresh salmon recipe packed full of flavour, perfect as we head into spring.

Juice of 1 lemon and zest, finely grated.

drizzle with the remaining oil. Bake for 20 minutes.

2 tbsp capers, rinsed

Ingredients (Serves four)

200ml dry white wine

1kg potatoes, peeled and thickly sliced

Method

4 salmon fillets

1. Boil the potatoes in a pan of salted water for four minutes, or until just tender, then drain.

3. Sear the salmon fillets in a nonstick pan for two minutes on each side and then add the fish to the potatoes.

Sprinkle with the lemon juice and zest.

4 tbsp olive oil 2 garlic cloves, finely sliced 1 onion, finely sliced A small handful of fresh spinach

2. Brush a large ovenproof dish with one tablespoon of oil and tip the potatoes in. Add the garlic and spinach and season with salt and pepper and

4. Scatter over the capers and onions and pour over the wine.

5. Bake for 15 minutes until the fish is cooked through and the potatoes are tender.

LEMON BARS It’s hard to resist these citrusy bars of goodness!

Ingredients (makes 16) FOR THE BASE 175g plain flour 50g ground rice 85g golden caster sugar 140g cold butter, diced 1 tbsp milk FOR THE LEMON TOPPING Zest of 3 lemons Juice of 4 lemons

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3 eggs 200g caster sugar 25g flour Icing sugar to dust Method 1. Heat oven to 200 degrees (gas mark 6).

2. Line a 22cm square, shallow baking tin with baking parchment.

3. Put the flour, ground rice and sugar in a bowl with the butter and rub in until fine crumbs form. Stir in the milk with a knife.

4. Tip into the tin and press down evenly. Bake for 15 to 20 minutes until golden.

5. Remove the tin and reduce oven temperature to 180 degrees (gas mark 4).

6. Mix the lemon juice and eggs then sieve into a bowl with the sugar, flour and zest. Whisk to combine and pour over the base.

7. Bake for 10-15 minutes until the top is just set. Cool in the tin and dust with icing sugar before slicing.

February/March 2018

LINGUINE WITH PURPLE-SPROUTING BROCCOLI, SESAME AND CHILLI This is a really simple midweek supper thats full of flavour with citrus and chilli hits.

Method

Ingredients (serves two)

2. While the linguine is cooking, heat a little olive oil in a frying pan and add the purple sprouting broccoli.

Cook for four minutes and then add the chilli and garlic.

Fry it all together until the broccoli is cooked through.

400g linguine 300g purple-sprouting broccoli, trimmed and halved lengthways 3 red bird’s eye chillis, cut in half 4 garlic cloves, thinly sliced 2 tbsp sesame seeds Large handful of fresh, chopped parsley Juice of one-and-a-half lemons

1. Cook the linguine following the packet instructions.

3. Stir in the sesame seeds and brown them briefly.

4. Add the parsley and lemon juice and toss through the linguine with plenty of seasoning.

MUSSELS WITH CHILLI TOMATO SAUCE

Nothing beats a big bowl of mussels with chunks of crusty bread to mop up the juices!

500g mussels, cleaned and beards removed (discard any that are open and don’t close when tapped)

Ingredients (serves one)

1 tsp chopped fresh parsley

1 tsp olive oil

Crusty bread, to serve

Half an onion, finely chopped

Method

1 garlic clove, finely chopped

1. Heat the oil in a frying pan, add the onion and garlic and fry gently until translucent.

4. After a few more minutes and once the mussels are fully open, stir in the chopped parsley. Discard any closed mussels.

2. Add the tomatoes, chilli and pepper and stir. Bubble until the sauce begins

5. Serve in a big bowl with some crusty bread to mop up the juices. u

Half a tin of chopped tomatoes Half tsp dried chilli flakes Red pepper, sliced

February/March 2018

to dry a little.

3. Turn the heat up to high and add the mussels and wine. Cover with a lid. After two to three minutes, stir the mussels in with the sauce and put the lid back on.

www.wineanddineyorkshire.co.uk | 39

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WHAT’S INSIDE #Instafood We examine how sharing our food online is changing the way we eat

Hey Pesto!

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Pop, fizz, clink...

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Name: 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

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ALSO INSIDE: PERFECT PAIRINGS | INDULGENT AND DETOXING SEASONAL RECIPES WIN A CHRISTMAS DAY OUT FOR YOU AND THE FAMILY AND MUCH MORE...

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February/March 2018

Steve & Sue offer a warm welcome at the

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

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

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

February/March 2018

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dates for the

DIARY

THE BEST OF EVENTS AND ENTERTAINMENT THROUGHOUT YORKSHIRE

BRADFORD BEER FESTIVAL THURSDAY 22ND - SATURDAY 24TH FEBRUARY VICTORIA HALL, SALTAIRE Returning for its 21st successive year, another great event for ale drinkers heads to Victoria Hall. With over 130 beers, 20 ciders, perries and fruit wines, plus a wide selection of draught and bottled international beers, there will be something for everyone! There will also be hot and cold food, live entertainment and stalls. For further information, such as session times visit www.bradfordcamra.org.uk

FOOD, DRINK AND RHUBARB 2018 FRIDAY 23RD - SUNDAY 25TH FEBRUARY

YORK GIN FESTIVAL

ACROSS THE CITY

FRIDAY 23RD - SATURDAY 24TH FEBRUARY

Wakefield will turn pink in celebration of its famous rhubarb heritage during a three-day festival offering lots of fun for the whole family. This year expect to see great tasting food and drink, colourful stalls selling delicious Yorkshire produce, fun activities for young children and families, lively street entertainment and live cookery demonstrations, featuring some of the most talented chefs working in the country today.

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YORK BARBICAN The UK’s first, biggest and best gin festival is making a visit to York and bringing an enormous variety of different gins. As well as the opportunity to try a huge variety of gins from all over the world, including exclusive gins you won’t see anywhere else, there will also be live music, great food and a gin cocktail bar as well as masterclasses. You’ll get the chance to

meet the distillers in person and try free samples and chat about their gins.

For further information and tickets, visit www.ginfestival.com.

LINCOLN STREET FOOD FESTIVAL THURSDAY 1ST - SUNDAY 4TH MARCH, 9AM - 9PM (5PM ON SUNDAY) Street food from around the world will be on offer on Lincoln High Street over four days. The fun will continue into the evenings with a bar and

February/March 2018

live music on the Cornhill. You’ll be able to watch talented chefs cooking fresh food on the high street and try flavours from every corner of the globe.

NORTH YORKSHIRE VEGAN FESTIVAL SATURDAY, MARCH 17TH, 10.30AM - 5PM HARROGATE INTERNATIONAL CENTRE Raising funds for Fairplace Animal Rescue, this vegan festival will be packed with stalls of hot and cold food, cosmetics and campaigns as well as talks and demonstrations. For further information, visit the North Yorkshire Vegan Festival Facebook page.

CHESTER FOOD, DRINK AND LIFESTYLE FESTIVAL SATURDAY 31ST MARCH - MONDAY 2ND APRIL CHESTER RACECOURSE If you’re looking for a good culinary experience over the Easter holidays, you should consider taking a trip to this festival at Chester Racecourse.

There are over 150 exhibitors as well as various workshops for children, put together and hosted by the Academy of Culinary Arts, meaning it’s a great one for the whole family.

MALTON FOOD LOVERS FESTIVAL SATURDAY 26TH AND SUNDAY 27TH MAY Another one to pop in your diary - this food festival is a celebration of Yorkshire’s finest produce and cooking, with over 160 stalls and street food concessions, live cooking demonstrations, cookery lessons, a children’s zone and much more. It’s set across the streets of Malton and is completely free to enter, with a variety of special ticketed events over the two days.

LEEDS TOWN HALL

FRIDAY 14TH - MONDAY 17TH APRIL ACROSS THE CITY

York invites you to indulge in the ‘home of chocolate’ and a celebration of the industry. Chocolate lovers, artisan chocolatiers, museums and attractions share a piece of York’s chocolate history, which dates back to 1781.

February/March 2018

COCKTAILS IN THE CITY FRIDAY 1ST - SATURDAY 2ND JUNE

YORK CHOCOLATE FESTIVAL

Did you know that the Nestlé factory in York produces six million Kit Kat bars per day?!

Holiday weekend the Great British Food Festival will be set in the stunning grounds of Harewood House, Leeds, with lots of tasty hot food vendors, real ale and wine bars, kids cookery lessons and activities, demonstrations from top chefs and the popular Men Vs Food competition. There will be a good mix of cultures and cuisines making it a real foodie event. Once you’ve done your food shopping you can sit and enjoy the live music and take a look around Harewood House. Visit www. harewood.org for further information.

THE GREAT BRITISH FOOD FESTIVAL SATURDAY 26TH - MONDAY 28TH MAY, 10AM - 5PM HAREWOOD HOUSE One for the diary - over the Bank

An evening discovering new bars and savouring the finest cocktails with 18 of the leading bars in Leeds.

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

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

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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.

ning Meal, Sunday Lunch or a Private Function TUESDAY

GRILL NIGHT

THURSDAY

THEME NIGHT

WEEKEND

SUNDAY

LIVE MUSIC

SUNDAY LUNCH

Check for updates on our Facebook theodddfellows

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

e and visit our modern pub n us for Lunch. Eveningbar.

Meal, Sunday Lunch or a Private Function well Joistocked 2 delicious steaks and a bottle of house wine £29.00!

Mexican, curry, tapas etc

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

e and visit our modernOpening pubTimes well stocked bar. www.odddfellows.co.uk

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Opening Times Monday - Closed Tuesday 5pm-10pm Wednesday 5pm-10pm Opening Times Thursday 5pm-10pm Monday 17.00 - 23.30 Friday- 12noon-11pm Tuesday Thursday 9.00Saturday - 14.30 &12noon-11pm 16.00 - 23.30 Friday &Sunday Saturday 9.00 - 23.00 12noon-8pm

12.00 - 22.30 Last orders Sunday are called 20 minutes before closing

Monday 17.00 - 23.30 Opening Times

February/March 2018