Wine & Dine Yorkshire - February/March 2020

FEBRUARY/MARCH 2020 - ISSUE 020

DINE

YORKSHIRE

Wine &

BI-MONTHLY

WHAT’S INSIDE EDO Sushi Sheffield Read the fascinating story of a sushi restaurant that’s climbing right to the top

Jinnah Restaurant The Bradford restaurateur in our hall of fame who is going above and beyond

Meet the Chef We go behind the scenes at The Adelphi in Leeds to chat to Head Chef Mark Sherry

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: A STAR FROM AFAR - LAKESIDE RESTAURANT IN WHINFELL FOREST | RECIPES OUR REVIEW OF THE BAY HORSE INN | DATES FOR THE DIARY AND MUCH MORE February/March 2020

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EAT THROUGH THE SEASONS

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February/March 2020

Pan-fried cod

served with new potatoes and fresh salad February/March 2020

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LETTER FROM THE EDITOR

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February/March 2020

ello foodies. Welcome to the February/March edition of Wine and Dine Yorkshire. Not even two months of the year have passed and we already have so many exciting food articles to bring you!

Food can always be a touchy subject at this time of year… with many hoping to shed some post-Christmas cargo or switch to healthier diets, at times it can suck the joy out of eating!

It need not be the case though, as we’ve brought you some delicious yet healthy recipes ideas and products that can keep you smiling! Just check out our recipes and basket pages, you won’t be disappointed.

For this edition we’ve brought you the fascinating story of a sushi restaurant in Sheffield that is climbing right to the top of Japanese cuisine in the UK. We also have two brand-new features: A Star From Afar and The Hall of Fame, which have been dedicated to The Lakeside Restaurant in Cumbria and Jinnah Restaurant’s CEO Mr Saleem Akhtar.

We also bring you a review of The Bay Horse inn, finally revealing the food made by Chef Chris Smith, who appeared in our last Meet the Chef.

Speaking of which, don’t forget to Meet The Chef in this edition! Mark Sherry is the man behind the magic at The Adelphi in Leeds, who re-designed their brand-new menu that we tried last year.

If you are keen to feature in our magazine and be seen by many, why not advertise with us?

Offering reasonable rates, our sales team will be keen to help with any advertising enquiries.

For further details contact info@createtvt.co.uk or call 01904 720883.

Lisa Warrener www.facebook.com/wineanddineyorkshire

@WineAndDineYks

MEET OUR TEAM

February/March 2020

SALES: LISA CALEY

SALES: DANIELLA DENNIS

Lisa is our part-time sales executive here at Wine & Dine Yorkshire. Lisa is a keen baker and a lover of everything gin!

Who isn’t! Lisa loves getting outdoors when possible, and her favourite food is steak.

Dani joined our sales team in October 2019. She loves socialising at the pub and tucking into her favourite food, mash. Dani has moved house an astonishing 17 times and once got knocked over by a 20ft bouncy castle!

EDITORIAL: ELSIE DINEEN

SALES: KIM WRIGHT

Elsie is our features writer here at Wine and Dine Yorkshire. She loves cooking and all things food, often using the phrase “live to eat, not eat to live”. Her favourite food is Thai and she regularly cooks up her favourite dishes.

Another valuable member of the sales team at Wine & Dine Yorkshire, Kim is also keen to indulge in Italian food, none more so than pasta. Failing that, you would probably see her down at her local Domino’s ordering pizza.

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February/March 2020

INSIDE

FEBRUARY/MARCH 2020 | ISSUE 20 | ESTABLISHED 2015 COVER STORY 08 THE BAY HORSE INN REVIEW Following our encounter with chef Chris Smith last year, we decided to take a visit to The Bay Horse and find out if his gravy really was like ‘black gold’.

12 A STAR FROM AFAR Our brand-new feature that travels far and wide to seek out some of the best restaurants in the country. For this edition, we have brought you the idyllic Lakeside Restaurant in Center Parcs’ Whinfell Forest.

18 HALL OF FAME Another new feature that showcases which businesses have caught our eye in the press recently.. for this edition it was Bradford restaurateur Saleem Akhar, CEO of the award-winning Jinnah restaurant!

20 EDO SUSHI - HOW JAPANESE CUISINE IS CONQUERING THE FOOD SCENE Read the fascinating story of a restaurant in Sheffield that is climbing right to the top of Japanese cuisine in the UK. We can’t wait for you to see their sushi!

26 MEET THE CHEF We go behind the scenes at The Adelphi in Leeds to speak to Head Chef Mark Sherry, who spoke about what it’s like working 50 hours a week and much more.

28 WHAT’S IN OUR BASKET We’ve got together some of our favourite goodies from here, there and everywhere - all of which we think are must-haves! Get into shape with some healthy, dairy and meat-free alternatives or simply try something new with a bread maker.

32 RECIPES Our favourite seasonal recipes, with a walkthrough guide on how to expertly prepare them. Wine and Dine favourites include the wonderfully refreshing deep cleanse cocktail and the tasty Thai chicken and cashew nuts.

30 WHAT’S ON THE MARKET ?

The latest property to catch our eye.

This edition we feature the The Three Tuns Pub situated in Osmotherley.

Take a look up close at the desirable stone-built mid-terraced property, which we think would be an asset to any buyer.

38 DATES FOR THE DIARY Some exciting foodie dates to pen into your diary - we can’t wait! A social gathering is nothing without food (we think) so get planning your next days out at one of these food-filled extravaganzas.

© 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 2020

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The Bay Horse Inn Tried and tested!

In our last edition of ‘Meet The Chef ’ we really enjoyed finding out more about Chris and were so intrigued by the stories of his food that we just had to see the magic for ourselves… here’s a review of the trip our editor Lisa Warrener took earlier this year 8 | www.wineanddineyorkshire.co.uk

February/March 2020

“As we walked through the doors of The Bay Horse the smell of freshly cooked mussels immediately ignited our senses in the warm and cosy pub.

Everything about the atmosphere made us feel welcome” At a first glance of this quaint little English pub, you’re instantly drawn in as it has such an inviting aura about it. As we walked through the doors of The Bay Horse the smell of freshly cooked mussels immediately ignited our senses in the warm and cosy pub.

Everything about the atmosphere made us feel welcome; even the locals just having a quiet drink were friendly towards us.

And if that wasn’t enough to make us feel at home, we were then greeted by the lovely landlady Chrissie, who met us on arrival with a famously delicious grapefruit gin! After this we settled down in no time, enjoying the homely touch of an open-lit fire nearby.

Ordering the food was an exciting prospect after hearing so many good

February/March 2020

things about Chris’s cooking. For starters, we simply had to order the mussels - especially after hearing so much about them and smelling them being cooked! The price for what you get is second-to-none, £8 for half a kilogram of deliciously fresh Shetland mussels served in a white wine and garlic sauce. They were cooked to perfection and even served with two bread rolls to mop up the gorgeous sauce at the end.

One of the great things about the food menu at The Bay Horse is its abundance of locally sourced ingredients, and for this reason we ordered The Homemade Bedale Beef & Guinness Pie for one of our mains. This was beautifully cooked in a shortcrust pastry and came with

Another starter we sampled was the beautiful prawn and crab cocktail, which was stunningly presented and tasted so fresh that we had to check it wasn’t still moving! At £7 a portion, we thought this succulent and tender dish was absolutely worth it and left us wanting more.

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all the trimmings; gravy, vegetables, and a choice of triple cooked chips or mashed potatoes. We opted for mashed potatoes as the side, which wonderfully complimented the pie.

The beef was so tender and soft that it literally melted in our mouths. Of course, we couldn’t forget Chris’s famous ‘black gold’ gravy, which lived up to its reputation, being fabulously tasty. We thoroughly enjoyed this hearty meal which only cost £13.

A traditional pub meal would not be complete without a classic steak dinner. After scanning the menu we opted for the 28 Day Aged 16oz Cote De Beouf, which did not disappoint.

The succulent steak was served with tomato, mushroom, onion rings, triple-cooked chips and Stilton sauce.

We requested the cut to be served medium rare, and that is exactly what we were served; it was cooked to complete perfection with just enough fat to enhance the flavours. The chips were gorgeous - golden and crispy on the outside and light and fluffy on the inside. The onion rings were cooked in a lovely light batter and were extremely tasty. The stilton sauce was deliciously creamy with a subtle blue cheese finish. At a price of just £24 for the entire dish, we would definitely order this again.

sponge served with custard, which was the perfect ending to an evening meal. We think the custard is best served cold with this dish, as it compliments the already warm, light sponge. The dessert was finished of with a generous amount of syrup with added that extra bit of sweet-tooth satisfaction.

Having the pleasure of talking to Chris throughout the evening, we could tell he had got his passion back following his illness just by the way he was talking and expressing himself.

It was obvious he was loving what he was producing! His enthusiasm for food and his dishes was clear to see by everyone, which was lovely. His wife Chrissie was the same, and together they both looked so much more relaxed and happy.

And the whole show was put on by Chris alone as he is the only chef.

When starting up the business he wanted to be in full control of the food, so the only other staff he employs are a waitress and pot washer.

Other than that he takes hold of the reins in the kitchen, and even closes the pub down whenever Chrissie and himself go on holiday, so they only ever have to answer to themselves!

They are an inspiring partnership who are very much involved and hands-on with everything to do with The Bay Horse Inn. We had such a fantastic night and meal under great hospitality from both Chris and Chrissie - for this reason we will definitely be returning to sample some more of the menu! u

For dessert we chose the treacle

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A STAR FROM AFAR...

LAKESIDE RESTAURANT IN WHINFELL FOREST We’re so excited to show you our new feature which will regularly bring you shining stars from outside of Yorkshire… our first stop was The Lakeside Restaurant in the idyllic setting of Whinfell Forest, Cumbria 12 | www.wineanddineyorkshire.co.uk

February/March 2020

Although we do love Yorkshire, it is nice to get away every once in a while and see what is hidden further afield…

100 miles up north, sitting on the edge of the stunning Lake District National Park, is Whinfell Forest’s Center Parcs; a magical woodland town retreat ideal for long weekend breaks.

Before even encountering said steak, we were first blown away just by the setting of the restaurant itself.

Walking around the lake, we could see it nestled away and isolated deep in the corner of the lake, (hence the name) surrounded by the natural forest.

Over the weekend we were spoilt for choice with activities, scenic bike rides and most importantly … food! We were lucky enough to dine at several of the Parc’s inviting restaurants such as Rajinda Pradesh curry house where we enjoyed a magnificent sharing platter, and The Pancake House that delivered some impressive sweet and savoury pancakes.

There was however one restaurant that stood out from the crowd and, us usual, steak won our hearts once again. One can argue that Indian cuisine and other South East Asian dishes provide an explosion of flavour on a scale much higher than your average steak and chips, and in some cases, they’d be right.

However we are Yorkshire folk after all, and we know that there is simply nothing quite as satisfying as biting into a seasoned, perfectly cooked steak.

February/March 2020

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After the friendly staff seated us, we scanned the menu to look for a starter and instantly decided on the crispy garlic prawns with lemon because as you may know, seafood and steak make great partners at the dinner table!

The battered crispy exterior was a perfect texture and the prawn inside delicious and succulent. It was also served with a chipotle mayonnaise, which was so tasty that we asked for more to eat with our chips!

Our delightful starters left us eager for the main attraction of the night which was the 7oz fillet steak, served with slow-roasted plum tomato, baby watercress and chips. It may have been the most expensive item, but it was certainly worth it.

The meal was presented well and didn’t last long on the plate after the pictures were taken either! From start to finish the steak dinner was so satisfying and every bite of the medium-rare cut was an absolute treat - just how it should be.

We opted for the classic peppercorn sauce as the side to smother our steaks in and it went down a treat.

At an extra £1.89 it was absolutely worth it for the immense flavour it contributed.

Overall we had a wonderful time in Whinfell Forest, and in our first ‘Star From Afar’ - Lakeside Restaurant.

Tune in for the next edition to see if anything other than steak can impress us, you might be surprised. u

The atmosphere inside was warm and vibrant, with smells of traditionally cooked pub food oozing throughout the building. From the ceiling hung mesmerising sphere-shaped lanterns which dangled from a traditional barninterior ceiling, which was a lovely touch.

Sitting down in the restaurant and looking out on the huge lake, we

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almost felt like we were in the middle of no where, not a busy holiday resort!

This made it extra special and cosy, like we were in a winter wonderland retreat.

There was even an outside decking area where you could walk out and appreciate the serenity of the lake whilst soaking up the ambience of forest.

February/March 2020

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

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

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EAT THROUGH THE SEASONS

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February/March 2020

Farfalle pasta with pesto, basil and peanuts

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Wine & Dine Yorkshire’s

Hall of Fame

The Bradford-born curry house has caught our eye over the past few weeks, so much so that we have decided to give them the spotlight in our hall of fame‌ 18 | www.wineanddineyorkshire.co.uk

February/March 2020

Bradford has long been named the ‘curry capital’ for its thriving array of authentic Indian restaurants, however, one in particular has been shining brightly recently…

For the past 25 years, Jinnah restaurant, named after the founder of Pakistan, has been attracting customers from all over the country, specialising in traditional Kashmiri Indian cuisine in all six of its restaurants in the Yorkshire region.

In late 2019 Jinnah’s CEO Mr Saleem Akhtar was called down to London for the Asian Food and Restaurant Awards after judges posing as mystery diners carried out an undercover taste test on Asian restaurants across England.

The night ended in great spirits for the business as Mr Akhtar scooped two prestigious awards from the ceremony.

As the Telegraph and Argus reported, the three branches believed to be tested on were those in York, Harrogate and Bradford. Ambience, customer service, flavours and the quality of food were all essential parts of the taste tests that the mystery diners gave a big thumbs-up.

Held at the Hilton Hotel in London, Mr Akhtar not only received the national title of group of the year award but also the award for regional restaurant of the year!

On the night of the awards, Mr Akhtar became overwhelmed with his prizes and humbly compared himself to other restaurant groups - “No way I could have dreamt of getting the group award. Aagrah’s bigger than me, Akbar’s bigger than me.

“I’m really chuffed to bits. I thank all my customers and all my staff who did the hard work with me to achieve this with me.”

February/March 2020

And the restaurateur’s hard work and dedication does not stop at his business. The Telegraph and Argus also reported earlier this year that Mr Akhtar has helped build new homes for families affected by the Kashmiri earthquake, which happened on September 24th last year, injuring 300 and taking the lives of 19 people.

Looking to change the lives of the poorest families affected by the 5.6 magnitude earthquake, Mr Akhtar is pledging a £50,000 aid mission.

With a team of builders behind him, the restaurateur has already begun the charity work that will see some of the 16,000 homes that were demolished be restored again.

Mr Akhtar is believed to be the first British Pakistani that has helped make a start on rebuilding these people’s lives, including a family with three children who have had to wear the same clothes for over a month.

Being from Pakistan himself, Mr Akhtar has always felt a connection to his home country, including the devastating 2005 Kashmir earthquake. He explained to the Telegraph and Argus - “Even from the earthquake in 2005 - some people are still living under the open sky 16 years on. It’s always in my mind. I want to go back and help more and more.”

Mr Akhtar’s charitable work is nothing short of admirable, and it’s fantastic to see a restaurateur giving back to the people who need it most. Wine and Dine Yorkshire salutes you! u

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The evolution

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February/March 2020

of EDO Sushi

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Think you know good sushi when you taste it?

Think again! Here we have the Sheffield-born Japanese restaurant that’s making huge waves in the sushi business and is continuously expanding after starting out as one small shop nine years ago Powered by former Tokyo chef Tomo Hasegawa and business partner Michael Simpson-Li, the duo have certainly come a long way since first planning their business venture as friends at the King Edward VII Secondary school in Sheffield.

Their vision was born out of their shared love of Japanese food and there was a visible gap in the market at the time for Japanese cuisine. Although sushi has blown up in popularity now across the UK in these more multi-

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cultural dining times, that wasn’t the case 20 years ago.

In fact, children at Tomo’s schools were not only unfamiliar with the art of Japanese cuisine but actually repulsed by it, as he recalled - “I remember when I was at primary and secondary school I used to get questions like, ‘Do Japanese people really eat raw fish that’s disgusting!’

And I’m so happy now that kids that are four and five years old come up to the counter and order sushi. I think time has moved on and it’s incredible.”

EDO, which was named by Tomo after the Samurai period in Japan

February/March 2020

and the previous name of the capital city Tokyo, was not born until both himself and Michael had completed their separate university studies.

Although they had parted ways temporarily, they both started talking again on Skype near the end of their studies and rekindled their restaurant vision.

However, it was not a smooth journey for the two by any means, as Tomo explained to us: “Both of us had no clue how to set a business up and it took one year to get it off the ground, from devising the business plan to submitting planning applications and pitching it to the banks.”

The pair were also lucky that they met the right people at the right time whose generosity helped facilitate the project.

In 2011 the first and most humble EDO Sushi bar/takeaway opened, nestled away and hidden down High Court off Sheffield’s High Street, remaining a hidden gem of the city for a short time.

However, like most things in Sheffield, it didn’t stay secret for long. EDO started attracting people from outside of the city - such as Jamie Lawson, the owner of Osset Brewery. In 2017 EDO Sushi began a collaboration at The Candlebar in Leeds, a bar launched by the brewery that served up craft beers and pizza at the time. For almost two years they combined both Japanese cuisine and beers to make for the perfect Japanese dining experience.

The sushi specialists’ next venture began after Sheffield’s Cutlery Works - now the largest independent food court in the North of England, opened in early 2019. The project built by The Milestone Group was nearly complete but they were in need of a Japanese/ Asian food operator to fill the final unit of the building… enter EDO Sushi!

The Cutlery Works EDO provides a counter dining experience around their open kitchen, where customers can watch their sushi being rolled and even get a closer look with cookery demos. The most popular sushi roll by far at EDO is the Godzilla roll, which from day one has been the best seller on the menu. The Godzilla roll is packed full of flavour - with grilled eel, prawn katsu, tobiko, spring onions & Japanese sauce all rolled into one little parcel of greatness.

Although their sushi may be the talk of the town, EDO also specialises in

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“I remember when I was at primary and secondary school I used to get questions like, ‘Do Japanese people really eat raw fish that’s disgusting!’ And I’m so happy now that kids that are four and five years old come up to the counter and order sushi. I think time has moved on and it’s incredible.” traditional Japanese dishes such as the delicious katsu curry and hearty bowls of ramen noodles. With such an extensive menu and variety of different items on their menu, it wasn’t long before EDO embarked on its third and most exciting venture so far - a sit-down restaurant location.

In October 2019 EDO were offered the chance to set up another unit at Craft and Dough, an artisan pizza bar/ restaurant also run by The Milestone Group. Here they have started their first restaurant dining experience for customers who can also choose to order pizza off the Craft and Dough menu if they fancy the best of both worlds. Sushi rolling classes have also started at the venue and are proving to be very popular with customers, who get the chance to roll and prepare only the freshest of fish, collected and filleted on the day by the dedicated team.

And they’re not stopping there! Tomo told us their plans to expand into more venues in and beyond Sheffield. “We would like to open one or two more venues in Sheffield doing something different but still related to Japanese food. Then we want to move cities and keep growing. It will be full steam ahead!”

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As well as food, EDO has a great selection of Japanese drinks on the menu, including Kirin Ichiban beer which only a few other bars in Sheffield serve.

Tomo describes himself as ‘a complete workaholic’ and confessed to us that he hasn’t taken a holiday for quite some time due to the hard work and dedication put into EDO’s growth over the past few years. His passion for cooking and food started from a young age growing up and working in Japan, where he claims to have learnt from the ‘masters’ of sushi themselves.

Having worked in Japanese restaurants in both the UK and Japan, Tomo knows the real difference between top shelf and the mediocre.

When asking him how UK sushi compares to that In Japan, he told us: “UK sushi is definitely getting better but Japan is still miles ahead overall. Even the supermarket sushi in Japan is better than many sushi bars in the UK. In London there are some good places but the prices are extortionate, however, with those price tags come good customer service and consistency.”

As a 13-year-old boy, the thought of one day owning his own Japanese restaurant was just a dream of Tomo’s, as he told us: “I remember telling online gaming friends that when I grew up I wanted to own a Japanese restaurant, but only realised it could be a reality later on in life.”

Two decades on, Tomo’s reality has shaped up to be him running not just one Japanese restaurant, but three and growing! If that’s not a testimony proving that dreams can become reality, we don’t know what is.

If you’re ever visiting Sheffield be sure not to miss out on what EDO has to offer. Their three totally different dining locations means that anyone can enjoy their food; if you fancy takeaway, simply order from their delivery service, if you want a lively atmosphere and to see your sushi rolled, check them out at Cutlery Works, and if sitting down in a restaurant is more your thing then pay them a visit on Campo Lane!

If you’re far from Sheffield, don’t panic. The EDO empire is not done conquering all just yet and may just end up in your city one day soon.

Visit the website at www.edosushi.co.uk u

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COMPETITION TIME Win a Michelin-certified meal for two at The House of Tides, Newcastle We have teamed up with The House of Tides on the historical Newcastle Quayside to bring you a brand-new competition. The lucky winner and their plus one will get to enjoy some delectable fine dining at Newcastle’s only onestar Michelin and four AA Rosette awarded restaurant!

There can only be one winner, and it might be you!

Enter with the chance of getting yourself an awardwinning dinner for two from a multi-course tasting menu, showcasing the very finest of modern British cooking.

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 would like to see as a regular feature in Wine and Dine Yorkshire.

February/March 2020

Send your entries with your name, address, daytime telephone number and your answer to sales@createtvt.co.uk by Friday 28th February 2020.

One lucky winner will be selected at random. u

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MEET THE CHEF MARK SHERRY

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February/March 2020

Following our visit to the newly renovated Adelphi late last year, we decided to speak to the chef behind the wondrous food we tasted on the exciting launch night The Adelphi’s kitchen manager Mark Sherry from Bradford didn’t always see himself becoming a chef in the industry.

In fact, growing up he had a love of animals and aspired to be a vet - a bit of a contrast to the profession he’s now in!

At 17, he was eager to spread his wings and leave home to become independent, so on a whim he enrolled himself on a college course that eventually saw him qualified in Hospitality and Catering level 1 & 2.

The course gave him ‘a taste’ in the cooking industry and after that it was full steam ahead.

At the ripe age of just 20 and fresh out of college, Mark landed his first job as head chef in a nursing home, where he soon began mastering his trade. Other positions have included working in the bakery departments of Asda and Morrisons, being kitchen manager, at a bar in Bingley and working as a sous chef in Bierkeller, an authentic Bavarian beer and food hall.

Mark told us that one of the highlights of the chef industry is the connections made along the way.

“I met the previous kitchen manager, of Adelphi in Bierkeller when I worked there. I have met some great people along the way, and I owe where I am to my house mate, who is also a kitchen manager, and my partner for being understanding about the job that I do.”

Mark works tirelessly throughout the week for an astonishing 50 hours, which sounds ludicrous but is usually quite typical of the demanding kitchen role. He confessed that it becomes difficult at times to concentrate and keep it together but the outcome is always rewarding.

“I enjoy being a chef.. it’s hard to

February/March 2020

explain sometimes, but I like the creativity and seeing the end product, as well as seeing people’s faces after they have enjoyed their food. I always give 110% because I lead by example, and I like helping other chefs along the way too.”

Due to so many hours of his week being spent in the kitchen cooking, Mark virtually never cooks outside of work despite his house mate and partner asking him to show them some magic. Hesaid: “I rarely cook outside work, I cook for like 50 hours a week, and get paid for it...I don’t get paid at home! (laughing) When I get home all I really eat is sandwiches and pork pies, but I do like cooking fish and pasta dishes when I get the chance.”

It’s a different story inside the four walls of Adelphi’s kitchen though, as Mark and the team cook around the clock, serving up dishes from the impressive menu we tried a few months ago.

Mark is particularly proud of the menu as he helped design it, and told us which dishes he enjoys the most: “I like cooking all of the menu, because it was Chris and I who put it together.

But if I had to say one it would be the crispy duck salad, because of the freshness and crunchiness of it. Eating it myself, I would have to choose the sausage and mash or our Sunday dinners.”

book signing in Bradford. He describes it as “an experience he will never forget”.

Others he claims to be a big fan of include Gordon Ramsay and Gino D’Acampo, both of whom he watches regularly on TV shows, and he has visited Gino’s restaurant in Leeds on several occasions too.

Mark has dined in many restaurants in Leeds, but one he recommends to try is Tattu, a contemporary Chinese restauarant in the city centre. “Me and my partner went there for our 1st year anniversary and were not disappointed. I would recommend any one to try it at least once - the food, the experience, the service and the massive cherry blossom tree in there were all outstanding.”

Although cooking and food might feel like his whole life sometimes, Mark finds time for other hobbies and interests in his spare time, such as playing FIFA on his X-box, going out socialising with friends and collecting Superman memorabilia, which he loves for its Kryptonian meaning of hope.

Staying professional and loyal to his menu, when asking him what the best item on the Adelphi menu was Mark replied, “I love all the things on my menu. But my other half would definitely say the beer battered fish and chips.: So there you have it!

Mark describes his time at The Adelphi so far as ‘a glorious and sometimes stressful 13 months”, but he wouldn’t change it for anything. “It’s made me the person I am today, and I wouldn’t mind training up to be Area Kitchen Manager here one day. With a lot of hard work, sweat and probably tears, one day I might get there! It’s encouraging to have great support from our regional trainer Lucy, and our General Manager Chris, both who push and challenge us all to be the best we can be.”

Mark looks up to several chef stars, including the late and great master chef Gary Rhodes, who he met at a

We have no doubt in our minds that you will get there, Mark. Keep holding on to that hope you have! u

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WHAT’S IN OUR

We’re always on the lookout for new products to excite us here at Wine & Dine Yorkshire. Several items have caught our eye in the past month or two, and we think these are must-haves What is it? Funkin Passion Fruit Martini Where can I get it? £4, Tesco Why should I get it? Ever fancy a pornstar martini after work but simply don’t have the energy or time to head out to the bar? Say no more, as this product has everything you need to make one in one bottle, bar the alcohol. Just top up with vanilla vodka and ice to the fill line of the bottle, shake away and you can get enjoy a cheeky pornstar from the comfort of you own home. (Note - the cocktail mix makes four martinis, so drink responsibly or share!)

OVES

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What is it? Black Aluminium 4 Cup Egg Poacher Where can I get it? £20, Marks and Spencer Why should I get it? You’re probably wondering where this utensil has been all your life? Who wouldn’t want this egg poacher - say goodbye to categgstrophic poaches and hello to your four new perfect ones. Eggs Benedict for breakfast anyone?

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What is it? The Tofoo Co. Smoked Tofu Where can I get it? £2.55, Waitrose/ Tesco Why should I get it? The cooking possibilities with tofu are absolutely endless! Whip up a tofu and coconut curry or a vegetable and tofu stir fry… the sky’s the limit. We particularly enjoy this smoked edition from The Tofoo Co. as it’s already packed full of flavour!

February/March 2020

What is it? Russel Hobbs Compact Bread Maker Where can I get it? £55, John Lewis Why should I get it? There really is nothing like the mouthwateringly delicious smell of fresh bread to make a house feel like a home. With this bread maker you can enjoy fresh, homemade bread quicker than you ever dreamed. There’s no messy kneading by hand or oven baking required and you can enjoy a professional finish every time - no more sunken centres or crumbling crusts!

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What is it? Food Thoughts Natural Cacao Powder Where can I get it? £3.07, Waitrose Why should I get it? It’s no secret that cacao powder is packed full of healthy superfood properties. The intense chocolate flavour makes Food Thoughts Cacao Powder an ideal healthier baking alternative for cakes, cookies and brownies. It’s also delicious in smoothies, hot chocolate drinks or sprinkled on your breakfast!

What is it? Hot sauce challenge set (15 sauces) Where can I get it? £15, Sauce Shop Co Why should I get it? We’re suckers for spice here at Wine and Dine so we simply couldn’t miss this from our basket.

Here are five spicy condiments, ranging from completely manageable to downright unreasonably hot. How far can you get? This collection contains everyday chilli sauce, sriracha, buffalo hot sauce, habanero hot sauce and habanero ketchup.

What is it? Coconut Collaborative Dairy Free Salted Caramel choc pots Where can I get it? £2.50, Tesco Why should I get it? These little pots of joy may be free from dairy but certainly not temptation… at only 129 calories per pot you can enjoy a guilt-free dessert knowing that it is low in fat and also ethically sourced. The Coconut Collaborative helps southeast Asian farmers and plant thousands of coconut trees. Their little piece of jungle will regenerate soil, provide wildlife habitat and income for local communities.

February/March 2020

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What’s on the market?

The Three Tuns, 9 South End, Osmotherley nr Northallerton, DL6 3BN

Guide Price: Freehold ÂŁ675,000 This charming, stone-built mid-terraced property is located in the highly desirable North Yorkshire village of Osmotherley 30 | www.wineanddineyorkshire.co.uk

February/March 2020

Offering traditional home-cooked food sourced locally, a bar and snug enjoyed by locals and tourists and four high-quality letting bedrooms, The Three Tuns benefits from multiple income streams.

The ground floor comprises a small bar and snug to the front of the property offering seating for 20 customers. Beyond is the more spacious dining area with table and chair seating for 50 covers. Ancillary areas include a commercial grade catering kitchen, beer cellar and customer toilets.

At first floor level, above the bar and restaurant, there are three individually styled double bedrooms, each with ensuite facilities and picturesque views over the surrounding village.

February/March 2020

To the rear of the property, and with external access via the courtyard, is another letting room/self-contained apartment, with a kitchenette and living area.

The Three Tuns is popular year-round but in the summer months and school holidays it sees an influx of tourists which helps boost trade.

This is an excellent opportunity for an owner to take over this well-established business in what is a truly outstanding village setting. Having enjoyed many successful years in the business, the current owner now seeks to relocate.

Call Christie and Co on 0113 451 0449 to retrieve more details. u

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WINTER REC

These cold first few months of the year can make us feel blue but with February well under way it’s time to start feeling fresh and inspired. If you’re feeling a little rusty in the kitchen, then get busy cooking some of our favourite recipes this season. Both the ingredients and method are provided for your own culinary pleasure, so what are you waiting for?

Pick your favourite dish and start the flavour adventure!

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CIPES

THAI CHICKEN AND CASHEW NUTS Ingredients • 400g Chicken breast • 2 tbsp cassava flour • 80ml sunflower oil • 1 large white onion, chopped into medium chunks • 5 cloves of garlic, finely chopped • 6 dry Thai bird’s eye chillies • 150g unsalted cashew nuts • 5 fresh long red chilli peppers, cut into strips • 5 fresh chilli peppers, cut into strips • 1 bunch of spring onions, cut into 2.5cm pieces • 2 tbsp light soy sauce • 1 tbsp dark sweet soy sauce • 80ml stock or water • 1 tbsp oyster sauce • A pinch of ground white pepper • Pinch of salt and sugar Method 1. Fry the cashews in some sunflower oil until golden brown. Repeat with the dry chillies for 1 min then set both aside.

2. After dicing the chicken breast, coat it with the flour and fry in a pan until cooked through.

3. Combine all the sauce ingredients into one bowl.

4. Fry the onion, garlic and chilli peppers on a low heat for several minutes, letting the flavours simmer.

5. Add the sauce, chicken, cashew nuts and dry chillies, mixing everything together for several minutes on a medium-high heat.

6. Add the spring onions two minutes before you turn off the heat and serve with jasmine rice.

February/March 2020

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CHICKPEA, SWEET POTATO AND SPINACH VEGAN CURRY Ingredients

• 600ml water

• 1 tbsp olive or coconut oil

• 2 large sweet potatoes peeled and diced

garam masala and fry for a couple of minutes more.

• 4 cloves garlic peeled and crushed

• 350g frozen spinach

3. Add the creamed coconut, tinned tomatoes and water and bring up to a simmer, stir until the creamed coconut has melted.

• 1 tbsp minced ginger

• A handful fresh coriander finely chopped

4. Add the sweet potato and simmer for 15 minutes, until almost soft

• Salt to taste

5. Add the chickpeas and spinach and simmer for 10 more minutes, until the sweet potatoes are soft.

• 1 red onion peeled and finely chopped

• 2 tbsp tomato puree • 1 tbsp curry powder

• 2 400g tins chickpeas drained

• 1 1/2 tsp ground cumin

Method

• 2 tsp coriander

1. Heat the oil in a large pan, add the chopped onion and fry on a low heat for about 10 minutes.

• 2 tsp garam masala • 100g creamed coconut • 400g chopped tomatoes

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2. Add the garlic, ginger, tomato puree, curry powder, cumin, coriander and

6. Stir in the chopped coriander and season generously with salt.

7. Serve with rice.

February/March 2020

ROASTED SWEET POTATO SALAD Ingredients

• 1 avocado, chopped in chunks

• 3 large sweet potatoes chopped evenly into bite-size chunks

• 1/2 Teaspoon sea salt

• 1 tablespoon coconut oil, melted • 1 teaspoon sea salt • 4oz baby spinach, chopped • 1/2 red onion, chopped finely • 2 tablespoons apple cider vinegar • 2 tablespoons lemon juice • 1/3 dried fruit

• Ground black pepper, to taste • Hemp seeds (optional) Method 1.Preheat oven to 400F/220C. Place sweet potato chunks into a large bowl and toss with coconut oil and sea salt.

Bake for 30 minutes or until cooked through, flipping once. Remove from oven and let the potato chunks cool.

2. While the potatoes are roasting, add the chopped spinach, onion, dried fruit, apple cider vinegar and lemon juice in a large bowl. Add cooled sweet potato chunks to the bowl and stir to combine. Gently stir in avocado and add sea salt and ground pepper to taste.

3. Sprinkle on hemp seeds and serve immediately or store in the fridge until ready to serve.

4. Can be eaten cold or at room temperature.

DEEP CLEANSE COCKTAIL Ingredients • 50ml Hendrick’s Gin • 60ml aloe vera juice • 12.5ml sugar syrup • 3 slices cucumber • Squeeze of fresh lime Method 1. Muddle the cucumber and sugar syrup.

February/March 2020

2. Add the other ingredients and use a Boston glass to shake well.

3. Strain and serve up in a cocktail glass. Garnish with a cucumber slice.

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APRIL/MAY 2019 - ISSUE 016

Wine &

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BI-MONTHLY

YORKSHIRE

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WHAT’S INSIDE Manor House Lindley

We bring you our review of the beautiful Manor House, situated just outside Huddersfield

Wensleydale Cheese Experience

The new cheese tour coming to Wensleydale Creamery looking at the long history of cheese in Yorkshire

Meet the Chef

We went down to Oxo’s on the Mount in York to learn more about talented head chef Russell Johnson

Name:

PICK ME UP - I’M FREE!

Address: Postcode:

Image: Manor House Lindley

Telephone: 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

Email:

ALSO INSIDE: A VISITOR’S GUIDE TO THE EVER-EXPANDING PARK LODGE | A TASTE OF AMERICA - IN YORKSHIRE | WHAT’S ON THE MARKET | DATES FOR THE DIARY AND MORE…

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February/March 2020

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

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

February/March 2020

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dates for the

DIARY

THE BEST OF EVENTS AND ENTERTAINMENT THROUGHOUT YORKSHIRE

ONLY FOOLS AND 3 COURSES

Saturday 15th February Herriots, Skipton Join the dinner event of the year, which combines fine food and comedy action, served up ONLY FOOLS AND HORSES style. Expect a fun night out in a friendly party atmosphere with some of the finest comedy actors in the land, professionally produced to the highest standards with your enjoyment at the top of the menu.

WAKEFIELD FOOD, DRINK AND RHUBARB FESTIVAL

Friday 21st- Sunday 23rd February Westmorland Street, Wakefield Wakefield will turn pink in celebration of its famous rhubarb heritage during a three-day festival offering lots of fun for the whole family. 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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DESSERT HEAVEN

Thursday 27th February Malton Cookery School Indulge in your sweet tooth and round off a perfect meal with a delicious, show-stopping dessert.

The Dessert Heaven course will provide you with all the skills to create classic desserts, to ensure you conclude your dinner parties with a sweet treat that will be sure to make your evening a success!

DAIRY DAYS – A TASTE IN TIME

Tuesday 18th February Yorkshire Dales Countryside Museum Pop in to find out how cheese and butter were made at home in a traditional Yorkshire Dales’ farmhouse. Learn the difference between rennet and whey and see a demonstration of butter making.

Included in museum admission price.

February/March 2020

VINTAGE & STREET FOOD MARKET

Sunday 1st March Cardigan Road, Leeds The UK’s best-loved vintage fair is back and this time with street food. Shop quality vintage, handmade, reworked and retro and enjoy some of the North’s finest street food traders.

SCARBOROUGH CAMRA REAL ALE & CIDER FESTIVAL

Thursday 5th- Saturday 7th March South Bay, Scarborough Spa The Ocean Room of Scarborough Spa will offer the chance to sample a choice of 75 real ales (including a dozen beers from the wood) & 20 real ciders and perry. On-site catering is also provided with live music Friday and Saturday and a charity tombola.

HARROGATE CHARITY BEER FESTIVAL Friday 6th - Saturday 7th March The Crown Hotel, Harrogate The Harrogate Beer Festival is set to return from 6-7 March 2020. With beers, wines, ciders, prosecco and gin and live music and food.

FINE FOOD SHOW NORTH

Sunday 8th - Monday 9th March Great Yorkshire Showground in Harrogate Fine Food Show North introduces business owners to new producers and gives the opportunity to seek out trends in food and drink that will make a shop, restaurant, cafe or bar a more interesting place to visit. It can also help to grow a business.

February/March 2020

IRISH CHEESE WITH HOMAGE2FROMAGE

SHEFFIELD GIN FESTIVAL

Wednesday 11th March Lendal Cellars, York This Irish cheese night takes people on a tour of cheese of the Emerald Isle and will be showing off eight real beauties! Soft, pungent, hard, aromatic, with a variety of textures, tastes, flavours and forms – they are as innovative as they are inventive, and all absolutely delicious!

Saturday 14th March Cutler’s Hall Join the gin party atmosphere and be spoilt for choice with over 100 carefully selected gins under one roof.

To help set the party mood there will also be live music, fabulous food and of course loads of fun. Dance the gin’ight away, make new friends playing giant Jenga or bag that perfect Instagram pic.

WORLD OF WINE

GIN JOURNEY

Saturday 14th March The Headrow, Leeds A great ‘all rounder’ wine-tasting course. You’ll look at wine in a whole new way...as well as smelling and tasting it! Whilst tasting at least 14 different wines you’ll learn about region, climate, winemaking techniques and many other factors that affect the final bottle.

Saturday 21st March Cloth Hall Court, Leeds The Gin Journey is here to fill your booze-thirsty minds with tales of the Victorian botanical movement. You’ll receive five gins, five gin cocktails, visit five of Leeds’ best gin bars, be whisked around by Gini-Bus, have your own Gin Guardian to look after you throughout the day and have a thoroughly lovely time.

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