Wine & Dine Yorkshire - October/November 2017

OCT/NOV 2017 - ISSUE 009

DINE

YORKSHIRE

Wine&

BI-MONTHLY - FREE

WHAT’S INSIDE The Yorky Pud

Could The York Roast Co.’s Yorkshire pudding colossus live up to the hype?

Making waves in the craft ale sea

We visited Selby’s Jolly Sailor Brewery to expand our knowledge on craft ales

A taste of Italy

Gino D’Acampo’s My Restaurant is the subject of this issue’s food review, as we enjoyed a three-course dinner at the TV chef’s Harrogate restaurant

The Brewers Arms refreshed

Snaith’s best pub undergoes exciting renovations and menu updates

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

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

ALSO INSIDE: SUPERMARKET COCKTAIL CONCOCTIONS, PETER SIDWELL’S COLUMN, SEASONAL RECIPES, WHAT’S IN OUR SHOPPING BASKET THIS MONTH & MUCH MORE… October/November 2017

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EAT THROUGH THE SEASONS

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October/November 2017

Grilled lamb chops with seasonal vegetables

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LETTER FROM THE EDITOR

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October/November 2017

s our columnist Peter Sidwell says in this month’s issue, autumn is often a chef’s favourite season to cook, and we think it’s also the best time of the year for us foodies, too.

It brings mammoth roast dinners, delicious hot chocolates, Halloween treats, and we haven’t even mentioned Christmas yet!

Though the summer will be long gone by the time our readers set their eyes on this, the fourth revamped edition of Wine & Dine Yorkshire, we are here once again to celebrate everything wonderful and delicious about the autumntime in our fine county.

In this issue, we visited one of The York Roast Co.’s York restaurants to investigate the pandemonium surrounding the Yorky Pud - the business’ stodgy Yorkshire pudding wrap, which has been making headlines all over the country. We also met with the lovely folk at the Jolly Sailor Brewery in Selby, to find out more about their artisanal, family-run business, and to discuss beer industry trends.

The subject of this month’s food review was popular TV chef Gino D’Acampo’s Harrogate restaurant, as we stopped by to get our teeth stuck into his authentic Italian menu. But could our three-course dinner live up to the man’s name? A trip to the newly-renovated Brewers Arms pub in Snaith was also on the agenda, where we spoke to Chris Smith about its brand-new food and drink menus.

And if all that wasn’t enough, we have our usual array of bi-monthly features to savour, including a handful of incredible seasonal recipes, exciting dates for your diary, and the food, drink and kitchen products capturing our imaginations of late!

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

Have a fantastic autumn, and we look forward to you joining us again in December for our Christmas issue!

Lisa Warrener www.facebook.com/wineanddineyorkshire

@WineAndDineYks

MEET OUR TEAM WRITER: CHRIS LORD Chris is passionate about music and film, and with a background in creative writing and music journalism, he always endeavours to ensure every story is as intriguing as the last.

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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!

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.

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There has never been a better time to come and visit our modern pub and sample the quality food and well stocked bar.

ening Meal, Sunday Lunch or a Private Function TUESDAY

THURSDAY

WEEKEND

LIVE MUSIC

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2 delicious steaks and a bottle of house wine £29.00!

Mexican, curry, tapas etc

Check for updates on our Facebook theodddfellows

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

GRILL NIGHT

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

Opening Times

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Opening Times Monday 17.00 - 23.30 Tuesday - Thursday Monday - 6-close 9.00 - 14.30 & 16.00 - 23.30 Tues-Thurs - 4-close Friday & Saturday 9.00 - 23.00 Friday - Sunday 12-close Sunday 12.00 - -22.30

Monday 17.00 - 23.30 Opening Times

October/November 2017

INSIDE

OCTOBER/NOVEMBER 2017 | ISSUE 09 | ESTABLISHED 2015 COVER STORY 08

MAKING WAVES IN THE CRAFT ALE SEA With real ales on the rise, we took a trip to Selby’s Jolly Sailor Brewery to sample some of its unique, expertly-brewed products, and chat with its friendly staff about how a microbrewery can make its mark in a vast alcohol market.

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PETER SIDWELL’S COLUMN Our resident columnist returns to talk us through how we can best enjoy a great foodie autumn from our kitchens.

16 SUPERMARKET COCKTAIL CONCOCTIONS

After chatting to the head

bartender at Leeds’ Milo about

accessible cocktails in our

last issue, we took to the local

supermarkets to experiment with

our own concoctions made from

the most basic core ingredients!

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THE BREWERS ARMS’ BIG SPRING CLEAN It was already Snaith’s flagship pub for many, but the Brewers Arms has recently reopened after a period of refurbishment that saw its food and drink menus undergo numerous changes. We stopped by to sample the improvements for ourselves.

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THE EVOLUTION OF THE YORKSHIRE PUDDING How does the legendary combination of eggs, flour, milk and salt continue to send Sunday roast lovers into a frenzy almost 300 years after its first mention?

We visited The York Roast Co.’s Low Petergate restaurant in York to sample the headline-stealing Yorky Pud wrap.

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A TASTE OF ITALY Can celebrity-endorsed restaurants live up to their lofty names? This issue’s food review took us to Harrogate, where we dined at Gino D’Acampo’s My Restaurant for a three-course, authentic Italian dinner.

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WHAT’S IN OUR BASKET A regular feature in our magazine where we share the food and drink products that have recently been making our world turn. This time we celebrate luxury hot chocolate, premium crisps, a useful pizzacutting tool, and much more.

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WHAT’S ON THE MARKET? Considering Hull’s recent awarding of City of Culture status, there’s never been a better time to invest in the city. We bring you the all-important details of the fantastic Punch Hotel tavern, which is now available for leasehold in the city’s most vibrant district.

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SEASONAL RECIPES Once again we have several seasonal mouth-watering recipes to share with our loyal readers!

© 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.

October/November 2017

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The Selby microbrewery with a massive taste We visited Selby’s Jolly Sailor Brewery to find out about its remarkable range of North Yorkshire ales, and what it means to operate in such a competitive market 8 | www.wineanddineyorkshire.co.uk

October/November 2017

With clean eating and healthy lifestyles the norm for so many of us nowadays, even beer enthusiasts are becoming increasingly particular about the origins of their beverage choices - preferring carefully produced craft beers over additive-packed commercial lagers.

Reflecting this growing trend, less than a year ago the Guardian reported an 8% increase in the number of UK breweries, with approximately 1,700 locations producing their own beer at the time. Operating out of the grounds of the Olympia Hotel, the Jolly Sailor Brewery is one such artisanal, family-run microbrewery contributing its unique brand of ales to an ever-expanding palette of craft beers.

We crossed the River Ouse to visit the Brewery’s Selby headquarters, and chat with its friendly, knowledgeable team about craft beer trends and what makes its products special.

At first sight, the Brewery’s Barlby Road workshop is certainly modest in size, but as we were swiftly greeted by Gemma Bishop - the Jolly Sailor’s sales administrator - and brewers Steve Hullah and James Mason, their warmth and genuine passion for the Jolly Sailor’s hop-infused produce was clear to see. This is clearly a brewing enterprise they all take very seriously. Steve would later remark that if all of the nearly 2,000 UK breweries brew a dozen core products, the Jolly Sailor’s alcoholic imprint is quite literally swimming among tens of thousands of craft beers in an incredibly saturated market. But that truth hasn’t negatively impacted on the quality of the Brewery’s output, nor the popularity of its flagship range one little bit, as Gemma said: ‘These are some of the original brews we’ve done ever since the Brewery opened. The Jolly Blonde is definitely our bestseller, and that was the first brew my stepdad ever did here. Perhaps because we’ve been doing it the longest, we’ve perfected that one the most. And people have known it the longest, too, so it really has been selling well. The Bulleye Bitter also does well, and it won the best Pale Amber Award at York Beer Festival last year, so that’s helped its reputation.’

“A key ingredient of the Jolly Sailor’s many brews is the wholehearted passion both Steve and James share for brewing”

Having been greeted with a complimentary gift set packed with three of the brewery’s flagship beers, you could say we were looking forward to getting home and putting the bottle opener to use - all in the name of efficient journalism of course! The beers in question were: • Jolly Gold 3.9% - a hoppy American-style Session Pale Ale boasting two powerful US hops: Nugget and Cascade, with a subtle cereal character lent to it from the Maris Otter and Munich malt varieties.

• Jolly Stout 4.5% - a rich beer with dark, roasted coffee notes and a low bitterness from Pioneer and Challenger hops. It’s mashed at a higher temperature to accentuate its diverse sweet, malty and cereal characteristics (and is by far our favourite of the three with a moreish liquorice note contributing to its aftertaste).

• Jolly Bitter 3.8% - this award-winning bitter combines the spicy English hop varieties of Goldings and Challenger to add balance to a sweet, biscuity and caramel malt base.

In light of the meteoric rise in UK microbreweries in recent years, does this indicate that alcohol consumption

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“It’s difficult to determine what impresses us more: the diligence and innovation with which the Jolly Sailor brew their unique ales, or the warm, welcoming dispositions of everyone in the brewery’s family-like team” is the highest it’s ever been? Or are consumers simply more interested in experiencing unique, locally-sourced ales instead of recreational drinking? Between offering us different cask ale samples, head brewer Steve was on hand to offer his thoughts on this:

within Selby and the wider North Yorkshire community.

And looking to the future, Gemma is enthusiastic about the brewery’s growing product range, and how a tight-knit structure allows everyone to make meaningful contributions to the Jolly Sailor’s development:

‘I think it’s a bit of both. People like to have conversations about their beer choices - where they were brewed, the distinctive ingredients that make them up, and the effect that this ultimately has on the taste. Maybe there is a little bit of hipster-like snobbery in it too, though. It’s almost like you have to be seen to be drinking something more unique with a distinct character, in favour of a commercial lager. But every beer and lager has its place, and despite everything that we brew here, I can appreciate why you’d take a box of cheap lager to a barbecue because it might better suit the occasion!’

‘Last October we took on Steve as our head brewer, and James, as our apprentice brewer, and they’re always looking to try new things. We’ve had some very successful seasonal brews this summer, some of which have been upgraded to core brews and some that we’ll look at offering again for a limited period next year. But both Steve and James have loads of great ideas for the winter. We’re looking to do a Halloween-inspired brew soon, and with us being a small business, we all have a large input into what happens and what we produce.’

Considering the brewery’s cheerful, energetic vibe - very much living up to its jolly moniker - it would be fair to say that since the relatively recent additions of Steve and James, the Jolly Sailor has carved out an identity of its own

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In spite of the myriad of hop sacks gathered around the brewery’s mash tuns, a key ingredient of the Jolly Sailor’s many brews is the wholehearted passion both Steve and James share for brewing. Especially the former, as a serious spinal injury left Steve bedridden for three years, though

October/November 2017

he would find solace by teaching himself the art of brewing during his recovery. Clearly, his wealth of knowledge isn’t going to waste whatsoever: ‘The creativity in brewing can be harnessed once the brewer understands the basic underlying science, and from there, great beer can be made professionally or at home.

Water, which accounts for around 95% of an average beer’s composition, can be manipulated to enhance hop bitterness for styles such as the Indian Pale Ale, or to enhance the palate fullness and sweetness you’d find in Milk Stouts and Coffee Porters.

come as a surprise to see the Jolly Sailor begin to make much larger waves in the craft ale sea.

To find out more about the Brewery, and to browse its products online, visit: www.jollysailorbrewery.uk u

Contrary to popular belief, brewing is around 75% cleaning, 20% packaging, and unfortunately, only 5% of our time is spent tasting our products and chatting to people about it at events and festivals. Hopefully as the industry continues to grow and innovate, we’ll be able to dedicate as much time and passion to enjoying and discussing our beer as we do creating it. Craft brewers like us aren’t necessarily here to replace established breweries, but we are here to challenge the outdated attitudes that big beer has imposed on us.’

Having spent an afternoon at the brewery, it’s difficult to determine what impresses us more: the diligence and innovation with which the Jolly Sailor brew its unique ales, or the warm, welcoming dispositions of everyone in the brewery’s family-like team. Pragmatism and patience will be key to the brewery’s continued success, but armed with real expertise and an honest passion for brewing, it wouldn’t

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AUTUMN’S CULINARY DELIGHTS Our columnist, Peter Sidwell, looks ahead to the many wonderful cookery opportunities that autumn will bring, especially in our native Yorkshire utumn is usually a chef’s favourite season to cook, and I’m no different. It offers endless opportunities to enjoy delicious full-flavoured ingredients, and I love any excuse to create deliciously-satisfying comfort food dishes that will give you a big gastronomic cuddle.

I’m a big believer in putting love and effort into your cookery, as it will always be returned through the food you produce. I suggest heading into the back of the kitchen cupboard and dusting off the slow cooker, as there is no better way to enjoy this season’s ingredients than by chucking them all in for the day and letting it do its thing. After a long, hard day at work, returning home from the cold to a piping hot, flavoursome, slow-cooked meal really is about as good as it gets at this time of year. Summertime salads just don’t have the same effect!

But remember, the cheaper the cut of meat, the longer the cook that will be required.

As you can imagine, the best cuts are shoulder and breast of lamb, shoulder of pork, ox cheek or shin of beef and chicken and turkey thighs. If you pop

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in to your local butcher and tell them that you’re looking for something for your slow cooker, I’m sure they will point you in the right direction - it is their job after all! Add in lots of root vegetables, spices, yummy herbs, and some good local beer or cider for additional flavour. Follow these very basic rules and you’ll have a cracking time in the kitchen this autumn.

As far as the weather goes, it’s been a mixed bag of a summer really, and one that’ll be remembered more for dreary drizzle than an abundance of barbecues on sun-baked weekends!

I don’t know about you, but as soon as the 1st of September hit, I woke up to much cooler mornings, and soon noticed the darker evenings rolling in at an alarming rate.

However, all is not lost, because as we say goodbye to British tomatoes, strawberries and raspberries, it’s hello to pumpkins, wild mushrooms and British apples, meaning there’s a whole range of seasonal dishes for us to apply our culinary skills and foodie imaginations.

I was recently lucky enough to cook at an amazing corporate event, where I was tasked with cooking Yorkshire

tapas for some international clients who wanted to experience a true taste of Yorkshire and what it has to offer.

I’m thrilled to say that, from a culinary point of view, I was blown away by what is available and what is made in our county because the quality of the food really is second to none. If I think back to when I first started cooking as a graduate from Woldgate School in 1992, then heading to Beverley College, to where we are today, it has been an amazing journey for myself as a chef, the food producers, and the many guests who have eaten my food over the years.

Particularly at this time of year, I urge you to get out to your local farm shop, deli or food festival. Have a good look around those shelves and stalls as you’re sure to find something that will spark your culinary imagination. Even the smallest ingredient may anchor inspiration for an individual dish in its own right. I know it always does for me!

I hope you all enjoy cooking this autumn, and do let me know what you make via my Twitter account, which is @Petersidwell, as I would love to know.

Happy cooking, Pete u

October/November 2017

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

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Christmas Party Menu Offer* 2 courses £19.50 3 courses £23.50

(*minimum party of 10, menu available online. Kitchen closed Christmas Day)

October/November 2017

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Grilled duck fillet with raspberries, pear and beetroot

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October/November 2017

EAT THROUGH THE SEASONS

October/November 2017

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Even the most delicious cocktails can be easily achievable for all to craft as we demonstrate in our latest cocktail feature

SUPERMARKET COCKTAIL CONCOCTIONS IN our last issue, we went to Leeds’ Milo to speak to the bar’s resident mixologist Chris Robb about making cocktails relevant and accessible for everyone. Especially at a time when artisanal drinks can often get bogged down with fussy ingredients and painstaking methods. So to expand on that feature, we’ve assembled our favourite cocktails cobbled together using the most basic, budget supermarket ingredients that we could get our hands on!

BLOODY MARY An incredibly simple cocktail to put together, and an ideal one to make with Halloween on the horizon. It won’t set your wallet or purse back too far either. But most of these ingredients might already be lurking around your house...

This one has the potential to be a real firecracker, depending on how much hot sauce you’re brave enough to use!

Ingredients 2 parts vodka 4 parts tomato juice Lemon juice Tabasco sauce Salt and pepper Crushed ice Method Very simple - just mix everything together and pour into a long glass over ice. Finish by adding dashes of Tabasco sauce.

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BABY GUINNESS Whether you’ve had the day from hell at work, or need a morning booster that’s a little stronger than your usual latte or Americano, the Baby Guinness shot might just be what you’re looking for. And fear not, Guinness objectors! It might be in the name, but there’s no Guinness to be found anywhere in this moreish, little shot cocktail.

Ingredients Coffee liqueur

Baileys Irish Cream

Method Take a shot glass and pour the coffee liqueur in, leaving a little room at the top. Then, carefully using the back of a spoon, pour the Baileys on top. This will prevent it from falling straight to the bottom.

CHEEKY VIMTO This one will be a hit among all the fresh-faced students this academic year, as it includes just two simple ingredients one of which is sure to be lying around your nan’s house somewhere…

Ingredients 2 shots of ruby port

1 bottle of WKD blue

Method Even simpler than the Bloody Mary. Just pour everything into a tumbler and enjoy!

October/November 2017

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

October/November 2017

67 Boar Lane, Leeds, LS1 6HW 0113 2053240

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How do you make the best better?

To many, it is already Snaith’s flagship pub, but the Brewers Arms - the Old Mill’s brewery tap - has recently benefitted from refurbishments and revamped food and drink menus. So we spent a morning in the East Riding to witness the pub’s improvements for ourselves With craft ales and microbreweries on the rise nationwide, the task of leading by example and setting lofty benchmarks will continue to fall to what you might call the daddies of the industry.

And by this, we mean breweries such as Snaith’s Old Mill, an independent, family-owned brewery that has operated out of East Yorkshire for almost three and a half decades - one that has clocked up over 150 years of combined brewing experience. Dedicated to consistently producing a range of

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quality real ales for both the local and national markets, the Old Mill Brewery has been recognised as one of the leading lights in the recent revival of the brewing art.

But while the brewery’s home is its 18th-century clog mill and maltings Mill Street site, the Old Mill’s heart is really found within any of its company-owned pubs across Yorkshire - direct points of sale for all the brewery’s artisanal ale creations. This is certainly true in the case of the Brewers Arms, which is arguably the Old Mill’s flagship ale house,

October/November 2017

“After a recent period of internal and external refurbishment, pub regulars will be delighted to hear that not only has the Brewers Arms retained its heart, but the character and soul of the popular pub has been refreshed and enriched with so much more” considering its rural setting in the centre of Snaith, only a stone’s throw away from the brewery itself. Not to mention the pub’s very name, suggestive of its status as the brewery’s right-hand man, if you will.

After a recent period of internal and external refurbishment, pub regulars will be delighted to hear that not only has the Brewers Arms retained its heart, but the character and soul of the popular pub has been refreshed and enriched with so much more. We headed to the pub to witness the site’s improvements in the flesh, and have a quick chat with Chris and Chrissie, the Brewers Arms’ husband and wife management team. Upon arrival, we were greeted by a very busy Chris, who still found the time to make us welcome and politely usher us towards a quiet corner of the pub.

As far as brewery taps go, the Brewers Arms has everything you could possibly expect from a village pub and then some. Benefitting from new flooring and carpeting, the pub’s function room enjoyed plenty of attention when it came to the major physical

October/November 2017

improvements. Chris mentions that interest in hiring the gorgeous, chandelier-lit space for events (weddings, birthdays, business conferences etc) shows no sign of stopping.

Flanked by leafy seating areas at the pub’s front and rear, the Brewers Arms’ dedicated beer garden - which also has a children’s adventure playground - is perfect for enjoying the autumn sun with a pint of traditional ale from the Old Mill. A large portion of the pub’s external refurbishments comes in the form of a newly-constructed extension, which has been built to house a brand-new block of customer lavatories. Always committed to accommodating the needs of every customer, Chris proudly tells us that the block’s disabled bathroom is the only one of its kind in the village.

We even had the chance to tour the pub’s stunning en-suite rooms - including the Elland bridal suite.

Interestingly, each suite is named after a power station in Yorkshire, as Chris elaborates, ‘Primarily, they’re all named after power stations because most of our business comes from white collar workers from Drax, Eggborough and Ferrybridge.’

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“The Old Mill’s heart is really found within any of its company-owned pubs across Yorkshire - direct points of sale for all the brewery’s artisanal ale creations. This is certainly true in the case of the Brewers Arms, which is arguably the Old Mill’s flagship ale house”

But as impressive as the Brewers Arm’s aesthetic is, the real reason we’re here is to talk about the pub’s new food and and drink menus - particularly their revamped range of gins!

The juniper berried spirit is as popular as it’s ever been, and with the help of Fentimans’ business development manager, Zoe Johnson, the pub now has a spectacular, taste-defying gin menu to entice spirit drinkers old and new. The gin menu’s Signature Grapefruit Gin is a concoction that Chris is particularly delighted with: ‘It’s a recipe that’s been given to me by an old school friend who is now one of the top mixologists in the UK. We’re very grateful for it because it’s going down a storm, and people seem to prefer it over the more popular rhubarb gin. It’s such a lovingly put together drink, and it’s very refreshing, as you said yourself!’

Including the popular Hendrick’s, Bombay Sapphire and a variety of fruity gins - strawberry, orange and rhubarb, for example - the menu boasts fifteen unique gins, with each one listed with suggested pairings of Fentimans’ botanically brewed beverages and specific fruit garnishes.

And with many industry insiders forecasting a surge in rum’s popularity, the menu makes sure not to neglect the sugarcane spirit. The Kraken, Plantation and Gosling’s rum varieties all feature, with the same format of serving recommendations as the gin list.

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Always keen to support its community’s tradespeople, most of the Brewers Arms’ succulent meats are locally-sourced, while the pub’s steaks are all Aberdeen Angus, 28-day matured cuts of beef - sourced from a specialist supplier based in London. And with delicious steaks, pizzas, kebabs, burgers, salads, jacket potatoes and many of your favourite pub classics rounding out the pub’s updated food range, the Brewers Arms really has gone above and beyond in cooking up a truly varied menu befitting of such a fantastic public house. Speaking candidly about the pub’s refurbishment and its new menu, Chris said: ‘We didn’t want to rip the heart and soul out of the pub, so we’ve been really sympathetic towards the brick features, the fireplaces and the well, which have all been retained.

It’s just really good quality pub food with seafood specials across each weekend. Not to mention the four real ales that we always have available, as well as 45 different gins - 20 of these are on the new menu.’

If you live in Snaith or the wider Doncaster area, we really can’t recommend a visit to the Brewers Arms enough. Both Chris and Chrissie’s passion for providing wholehearted customer service of the highest quality is plain for all to see, and they are the perfect custodians for the new and improved Brewers Arms. If you want to book an event at the pub during Christmas time, be sure to do it soon - and don’t forget to try their grapefruit gin! u

October/November 2017

YORKSHIRE’S PREMIER STEAKHOUSE FOR OVER 30 YEARS

THE RYTHRE ARMS

STEAKHOUSE

Ryther, somewhere between Selby and Tadcaster

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

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

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

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THE EVOLUT YORKSHIRE

After hearing of the Yorkshire pudding wrap sending Sunday country, we felt it was our duty to head across to York and

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October/November 2017

TION OF THE E PUDDING

y roast lovers into fits of gravy-drenched ecstasy all over the d visit The York Roast Co. to see what all the fuss is about

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When it comes to the County of the White Rose, aside from the picturesque Dales, and the penchant for dropping various vowels and consonants from our spoken word, does this part of the world have a more famous export than the Yorkshire pudding?

While the exact origins of the Yorkshire pudding are unknown, it has always been a dish associated with this county. The first time in which the Yorkshire prefix was used dates as far back as 1747, when cookery writer Hannah Glasse offered a recipe for the dish in The Art of Cookery made Plain and Easy. Often served as an appetiser with gravy - and not as a main meal accompaniment - the Yorkshire pudding’s original purpose was to satisfy the hefty appetites of heavy-labouring working men, particularly at times when meat was expensive. In poorer households, children were encouraged to fill up on the so-called appetising Yorkshire puddings as a means of negating their appetite for the meat main course, that would’ve likely been in extremely short supply.

However, a decade before Glasse’s styling of the dish, it was first devised as a dripping pudding in the book The Whole Duty of a Woman, and very much synonymous with the cooking of meats - generally beef. The dripping version of the pudding was cooked underneath meat as it roasted above, meaning that the batter would collect the fat and juices from the meat, adding flavour and not going to waste.

It goes without saying that the more health-conscious clean

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eating individuals of 2017 were not to be found in the eighteenth-century, as at that time, the aim was to fill up on those crucial calories by any means necessary, and make the absolute most of any resources available.

Despite the passing of almost three centuries since Hannah Glasse forever immortalised the Yorkshire pudding name, and the increasingly widespread availability of vast global cuisines, it is staggering to think that a thrown-togetherand-baked combination of eggs, flour, milk and salt can still inspire the sort of foodie-frenzy that has descended upon The York Roast Co. in recent weeks.

The family-run business was founded in 2004 and has largely made itself known for specialising in ‘freshly roasted carved sandwiches’, though the Yorky Pud - the subject of today’s visit - has actually been available on The York Roast Co. menu since March this year. It was the sharing of a picture of the Yorkshire pudding wrap on the business’ Facebook page that went viral and attracted attention from the BBC who then shared similar posts on its own social media channels. This would go some way in burgeoning a sense of Yorkshire pudding pandemonium that has engulfed the business’ restaurants nationwide ever since.

October/November 2017

Since the Yorky Pud captured the imagination of the public little under a fortnight ago, Yorkshire pudding lovers far and wide have travelled to the business’ various branches en masse to sample a taste of the surprise hit that has soon become a genuine sensation. With locations in Salisbury, Chester, Shrewsbury and two in York, you could assume that the Low Petergate and Stonegate branches of The York Roast Co. are somewhat the spiritual homes of this booming business - not to mention the Yorkshire factor.

Detailed on its menu as ‘a giant Yorkshire pudding wrap with your choice of succulent roast meat, roasted vegetables or fresh red cabbage slaw, stuffing, a drizzle of tasty gravy and your favourite sauce’, the Yorky Pud is essentially a Sunday roast dinner burrito. A far cry from Hannah Glasse’s eighteenth-century concoction, it is perhaps an interesting sign of the times in that we desire instantaneity and convenience now more than ever. But one that is also heart-warming and reassuring as we are clearly still able to be captivated by the little pleasures in life - a term certainly used figuratively in relation to The York Roast Co.’s colossal creation.

As weekend queues have seen as many as 60 people lining up to get both their hands and mouths around the Yorky Pud, we took some advice and visited their Low Petergate branch on a weekday afternoon to ensure we’d be able to get a piece of the Yorkshire pudding wrap action in good time. But even on the blustery Monday mid-afternoon that we made the trip across to York for our Yorky Pud pilgrimage, the Low Petergate branch still managed to have a queue stretching outside of the restaurant, albeit only by a couple of eager bodies. A queue that appeared to be a varied gathering of keen Yorkshire pudding wrap converts who knew exactly what they wanted, probably having had it before, as well as the more curious foodie explorers who had travelled from afar to make that all-important decision on what to have in their very first Yorky Pud: pork, turkey, ham or beef?

October/November 2017

We opted for pork with a couple of hearty sides in the form of roast potatoes and crackling. If you ask us, our ethos is generally ‘the messier the food, the better the food’, and as we raised each Yorky Pud to our mouths to take the first bite, drips of deliciously thick, stuffing-infused gravy oozed from the tiny gap at the base of the wraps. While the roast vegetables - predominantly carrot in these wraps - round out the Yorky Pud’s Sunday dinner theme, it’s obviously the tenderly textured pork and moreish stuffing found within the Yorkshire pudding’s crevices that were most responsible for today’s mouth-watering experience.

So, will we still be talking about the Yorky Pud in 2317?

Maybe. Maybe not. But forget about your smartphones, your smartwatches, your smart this, and your smart that, because for all the world’s technological advances today in 2017, the Sunday roast dinner in a wrap really exists, and it’s called the Yorky Pud. Believe the hype. u

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A taste of Italy After enjoying The Lascelles’ Simply Yorkshire dinner menu last time, this month’s food review focuses on the Harrogate branch of Gino D’Acampo’s My Restaurant chain, as we went along to sample some mouth-watering Italian cuisine endorsed and championed by the man himself. But could the restaurant live up to its name?

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October/November 2017

“Where many other TV chef-endorsed restaurant chains perhaps lean on their name as a way of making up for a lack of real culinary substance, that is no such issue with Gino D’Acampo’s Harrogate restaurant”

Pierre White. And you can add Gino D’Acampo to that growing list, as the Naples-born Italian now has his own native cuisine eateries under the moniker of My Restaurant.

But when it comes to chef-endorsed restaurants, are we getting too carried away with personality? And do these businesses exist purely of their name?

Promising ‘to serve real Italian food as it should be’, we visited Gino D’Acampo’s Harrogate restaurant to find out for ourselves.

Our first impressions of the Parliament Street restaurant were positive because upon arrival, we were warmly greeted by the front of house staff and offered complimentary glasses of prosecco. There was a real ambience about the place, and there could be no denying that the restaurant’s décor and furnishings were all very easy on the eye.

As Gino mentions on his website, the food menu is packed with dishes featured in his own cookery books and TV programmes, with each one noted underneath the corresponding dish on the menu. This is a nice touch, as it essentially authenticates each dish as one that has been personally crafted and endorsed by Gino himself.

To start, we had Crispy Cod Bruschetta (Lemon Mayonnaise & Toasted Ciabatta) and King Prawn Bruschetta (Chilli Mayonnaise & Toasted Ciabatta).

The Crispy Cod proved a lovely, little dish, with the lemon flavouring perfectly accompanying the fish.

The cod was delicious and cooked to absolute melt-in-your-mouth perfection, while the King Prawn was similarly flavoursome, with a particularly intense chilli edge. Both starters were taken from Gino’s book A Taste of the Sun.

elebrity endorsements are everywhere these days, whether it’s an actress from Hollywood’s A-list offering her likeness for a shampoo advertisement, or perhaps an equally famous musician releasing their own brand of perfume or aftershave.

There’s no doubt that we can all be suckers for snapping up products with such endorsements because we naturally perceive them to be a cut above the rest. More recently, the same trend has developed in the case of TV chef-endorsed restaurants.

Jamie Oliver has his own chain of Italian restaurants, as does Marco

October/November 2017

www.wineanddineyorkshire.co.uk | 27

Our mains were much more extravagant as we had 8oz Fillet Steak Medallions (flamed with Brandy, Green Peppercorns & Hand Cut Chips) and Linguine with Lobster (Cherry Tomatoes, White Wine, Garlic, Chilli & Parsley).

Ordered rare, the steak medallions were extremely tender and cooked perfectly as requested. As per fillet steak generally, these were excellent cuts of meat with no fat or gristle to be seen anywhere, though the meal might have been even better with some accompanying vegetables on the side.

The dish that Gino claims would be his choice for a last supper certainly doesn’t fail to impress, as the lobster linguine truly is a fantastic pasta dish. Even with so many alternating flavours, the chilli, garlic and parsley were all equally enjoyable and we could appreciate them individually.

The texture of the lobster was fine, moreish, and if you ask us, the perfect seafood dinner.

It’s fair to say that where many other TV chef-endorsed restaurant chains perhaps lean on their name as a way of making up for a lack of real culinary substance, that is no such issue with Gino D’Acampo’s Harrogate restaurant.

More than anything, the essence of Gino’s character really seeps through the menu, as do his personal tales and anecdotes in relation to each dish. There are also details of where you can look to have a go at making it yourself and this really lends a sense of individualism that is so often lost on many restaurants of this kind.

Would we come back? Absolutely. This is chefendorsed dining done right. Long live Gino! u

But even after all that, we powered on and ordered a pair of desserts to round off what had so far been an excellent evening of food.

These were Crema Catalana (Catalan Style Crème Brûlée) and Caprese Tart (Almond & Chocolate Cake with Clotted Cream).

The Crème Brûlée was an impressive, light dessert. The rich custard base was topped with a layer of hard caramel, and served at the perfect temperature. This dessert was a joy to behold, while the tart was also a sweet tooth’s dream, though it could’ve benefitted from a more equal cream to cake ratio.

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October/November 2017

d h Century Traditional Country Pub an17t

The Ferry Inn d ood ancaw

serving 5 Cask Ales, Locally Sourced Quality Cuisine & Real Fires 2 King Street, Cawood, YO8 3TL. Phone: 01757 268515

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

October/November 2017

takeaway available 10% off menu price opening hours lunch Tuesday to Saturday 12.00 -2.30 evening dining Tuesday to sunday 5-10.30

www.wineanddineyorkshire.co.uk | 29

COME AND VISIT US We’ve got something for everyone!

The Three Legged Mare 15 High Petergate, York, YO1 7EN 01904 638246 Quiz every Monday from 9pm Acoustic Night Thursdays 9pm Ali on piano Fridays 7-10pm

The Yorkshire Terrier 10 Stonegate, York, YO1 8AS 01904 676711 Food served daily Various live music events Gift shop

Mr Foley’s Cask Ale House

The Last Drop Inn

27 Colliergate, York, YO1 8BN 01904 621951 Food served daily Live music every Tuesday 9pm Quiz every Wednesday 9pm

The Tap Room

159 The Headrow, Leeds, LS1 5RG 0113 2429674

York Brewery, 12 Toft Green, YO1 6JT 01904 621162

Mr. Foley’s is housed in a magnificant Grade II lited building, opposite the Town Hall, minutes from Leeds train station. Alongside cask ale, a wide range of foreign bottled beers are available

Open to the general public Mon-Sat 12-8pm Gift shop available The Tap Room can hold up to 80 people for parties

01904 621162 | WWW.YORK-BREWERY.CO.UK| @YORKBREWERY YORK BREWERY, 12 TOFT GREEN, YORK, YO1 6JT

30 | www.wineanddineyorkshire.co.uk

October/November 2017

COMPETITION TIME Win an evening visit to Rockliffe Hall’s Christmas Spa-ty Nights for you and a guest…

The Wine & Dine team is delighted to share the details of our latest hospitality competition with our readers, and this time the prize is for you and one other person (either a friend or partner) to enjoy one of Rockliffe Hall’s Christmas Spa-ty Nights.

You will have the chance to slip into the spa’s infinity edge experience pool, and allow both the festive music and

beautiful night sky to wash over you, while mince pies, warm mulled wine and canapés are all to be enjoyed on the deck of the Spa Garden Room.

Located in the stunning County Durham countryside, the five-star Rockliffe Hall Golf & Spa Hotel is an awardwinning, luxury accommodation set in the quiet village of Hurworth.

HOW TO WIN To be in with a chance of winning this fabulous festive prize, just answer this simple question: In this issue, how many kinds of meat can you have in The York Roast Co.’s Yorky Pud wrap?

Send your answer, along with your name, address and contact number to:

October/November 2017

Wine & Dine Yorkshire, CreateTVT, Community House, Portholme Road, Selby, YO8 4QQ, or email sales@ wineanddineyorkshire.co.uk. The closing date for entries is Friday, November 17. Good luck!

It is also a pleasure to announce that Nicola Crisp from Wetherby won the Rudding Park hotel competition in our August/September issue - congratulations Nicola!

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WHAT’S IN OUR

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

From pizza scissors to chilli sauce, there’s something for everyone What are they?

Three new flavours of Walkers Sensations crisps Where can I get them? All good supermarkets - £1.99 Why should I get them? Joining its highly popular range of Sensations crisps, Walkers has recently unveiled three moreish new flavours. Referring to them as ‘a feast for the senses’, the new additions are Japanese Sweet Wasabi & Ginger, Chargrilled Steak & Chimichurri and Mango & Red Chilli Chutney. We can’t wait to tuck into these…

What is it? Encona Thai Sweet Chilli Sauce Where can I get it? All good supermarkets - approx £2 Why should I get it? Quite simply, we think this is one of the tastiest sauces around. This classic Thai recipe blends chilli, garlic and lime to create a divine flavour that’s perfect for dipping alongside a curry or Mexican dinner.

What is it? Whittard’s Luxury White Hot Chocolate Where can I get it? Any Whittard store, or online at www.whittard.co.uk - £6.50 Why should I get it? With the winter months soon to take hold, it’s the perfect time to stock your pantry with some heavenly hot drinks, and they don’t come much better than Whittard’s ‘cocoa butter snowstorm’ of a white hot chocolate. Don’t forget cream and marshmallows!

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October/November 2017

What is it? Apple Peeler & Corer Where can I get it?

Any John Lewis store, or online at www.johnlewis.com - £16 Why should I get it? It’s time to make use of all those delicious, green orbs you’ve been collecting from your back garden for the last couple of months! Whether it’s apple pies or crumbles, this tool will have your fruit peeled and cored quicker than ever before.

What is it? ‘Taste the Difference’ Beef Stroganoff & Wild Rice Where can I get it? Sainsbury’s - £3.50 Why should I get it? Tender British beef steak coated in a creamy Cognac sauce with chestnut mushrooms and long grain wild rice, this diverse Russian dish is an all-out assault on the tastebuds.

What is it?

Sagaform Pizza Scissors

Where can I get it?

VES

WIN

E LO N I D & E

www.trouva.com - £12.95

Why should I get it? With Sagaform’s ingenious pizzacutting utensil, creating the perfect portion has never been easier. The stainless steel blades will effortlessly cut through your pizza in no time, and you can then serve your portions with the attached spatula. Voila!

October/November 2017

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What’s on the market?

The Punch Hotel, Queen Victoria Square, Hull Leasehold: £65,000 pa Set in a thriving retail area, this historic 19th-century Hull tavern is available for leasehold, and should be a fantastic acquisition due to vast retail potential and continued investment in the city classic example of a Victorian tavern consisting

in a prominent retail position next to the Princes Quay

of an impressive three-storey brick construction -

shopping centre. A very reluctant sale due to a change in

with ornate stone detailing around windows, doorways,

circumstances, it’s a brilliant time to invest in The Punch

parapet roofing and porch coverings - The Punch Hotel sits

Hotel in light of Hull achieving City of Culture status earlier

34 | www.wineanddineyorkshire.co.uk

October/November 2017

this year. The property is situated opposite the Town Hall and Maritime Museum in the pedestrianised City Square area.

Originally dating from 1845, refurbishment of the property was commissioned in 1895-6 by the Hull Brewery Company as part of a redevelopment of the area. Grade II listed, The Punch Hotel is considered a masterpiece in architecture.

Simon Hall from Fleurets is marketing the property, and commented: ‘It has never been a better time to invest in Hull. As a result of being the 2017 City of Culture, Hull is receiving a high proportion of investment, and this business already has a net turnover of £400,000.’

The turnover in question comprises predominantly of daytime trading patterns benefitting from the property’s close proximity to the aforementioned shopping centre, while additional custom is attracted as a result of a Sunday carvery, as well as both early evening and teatime trade.

Fully licensed to retail alcohol and offer recorded/live music, the property’s accommodation spec is as follows:

October/November 2017

The ground floor accommodation benefits from superb character, and is presented in a traditional Victorian style with an updated, modern feel. There are two entrances leading into the trading accommodation. The main bar is to the front right-hand side with dark wood flooring, timber panels to walls, loose tables and chairs, while the second bar is similarly laid out but found to the left-hand side.

The ancillary accommodation includes a catering kitchen, ladies and gents toilets and an upland beer/cold store.

The private accommodation has three bedrooms, a kitchen, lounge, bathroom and an office.

With further investment expected in the surrounding area, the magnificent Punch Hotel really is a potentially outstanding business acquisition, so it’s no wonder the property’s current leaseholders are hesitant to let it go.

For more information on The Punch Hotel, please contact Fleurets Leisure Property Specialists by telephone: 0113 234 0304, or email: leeds@fleurets.com, quoting the reference N-722107 u

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SEASONAL RECI

This season, hearty root vegetables are at their very best and the colder weather sees us making wholesome, filling dishes to warm us up. Comfort food is back!

Here’s a few to try‌

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October/November 2017

IPES

There’s nothing like a filling, home-cooked pie to warm you up as the nights draw in

CHICKEN AND WILD MUSHROOM POT PIE Ingredients FOR THE PASTRY 175g plain flour 1/2 tsp salt 45g diced butter 50g diced lard

FOR THE PIE 1.5kg whole chicken 350g wild mushrooms (chanterelle, ceps and girolles are good options) 150ml white wine 150ml double cream 2 onions, sliced 1 bay leaf salt and pepper 1tbsp olive oil 75g unsalted butter 2tbsp plain flour 4 sprigs fresh tarragon leaves 1 egg, beaten

Method 1. To make the pastry, put the flour and salt in a large bowl and add the cubes of butter and lard.

2. Using your fingertips, rub the cubes into the flour until you have a mixture that looks like coarse breadcrumbs with no large lumps remaining.

3. Measure out four tablespoons of cold water and, using a knife, stir in just enough of the water to bind the dough together.

October/November 2017

4. Wrap in cling film and refrigerate for ten minutes.

5. Preheat the oven to 220 degrees/gas 7.

Place the chicken in a large, deep pan with half of the onions and the bay leaf. Season with salt and pepper and cover with water. Bring to the boil, then reduce the heat and simmer for 45 minutes or until the chicken is cooked through. Remove the chicken from the pan and set aside to cool.

6. Return the pan to the hob and cook the liquid on a rapid boil for another 30 minutes, or until it has reduced in volume by half.

7. Remove the meat from the chicken and put in a 20x30cm pie dish.

8. Heat the olive oil and butter in a large frying pan and add the remaining onions. Cook until soft and then add the flour. Turn up the heat and then add the mushrooms and cook for a further three minutes.

9. Strain the reduced stock and add the mushroom mix. Cook for one minute and then pour in the wine and cream. Bring to the boil, reduce the heat and simmer for five minutes until it has thickened.

Season it and then pour over the chicken.

Sprinkle the tarragon leaves over the top.

10. Roll out the pastry and make sure it is 2cm wider than the pie dish. Brush the edges of the dish with beaten egg and lay the pastry on top, crimping the edges with a fork. Trim the excess pastry away and brush the top of the pie with the remaining egg. Put the dish on a baking tray and bake for around 30 minutes, or until the top is crisp and golden brown.

11. Serve with mashed potatoes and vegetables.

www.wineanddineyorkshire.co.uk | 37

Pumpkins aren’t just for carving and leaving on the doorstep at Halloween.

Use the flesh to make tasty, wholesome meals the whole family will enjoy

PUMPKIN SOUP WITH ROASTED PUMPKIN SEEDS Ingredients 1 pumpkin or squash 1 diced onion 1ltr hot vegetable stock 3tbsp crème fraîche 35g butter Drizzle of olive oil Salt and pepper

Method

FOR THE SEEDS

1. Cut the pumpkin or squash into chunks and place on a baking tray.

Drizzle with olive oil and roast for about 40 minutes at 180 degrees/gas 4 for about 40 minutes, or until the chunks are tender.

100g pumpkin seeds 2tbsp melted butter Pinch of salt Sprinkle of chilli flakes

2. Melt the butter in a large pan and add the onion. Cook gently until soft. Add the roasted pumpkin, along with any juices from the tray, and the

hot stock. Season well with salt and pepper and then cover and simmer for 30 minutes.

3. Whilst the soup is simmering, toss the pumpkin seeds in a bowl with the melted butter, salt and chilli flakes (if desired). Spread the seeds on to a baking tray and bake for 30 minutes.

4. Sprinkle seeds into soup, add a garnish of your choice and enjoy!

SLOW COOKED BACON AND SAUSAGE CASSEROLE

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Ingredients

Method

6 good quality pork sausages 6 slices of smoked bacon 1 swede 3 carrots 2 leeks 1 tin of chopped tomatoes Squeeze of tomato puree Pinch of mixed herbs 2tbsp plain flour 1 veg stock cube 300ml water

1. Brown the sausages and the bacon under the grill and then add them, and all the vegetables, to a slow cooker.

2. Add the tomatoes and puree to the slow cooker and stir.

3. Make up the stock with the water and mix in herbs and flour. Stir before sprinkling over the sausages and bacon.

4. Cook on high for four hours or on low for up to nine hours.

5. Serve with mash or jacket potatoes.

October/November 2017

CRISPY TURNIP CHIPS Ingredients

Method

750g turnips, chopped into chips

1. Preheat oven to 220 degrees/gas 7 and line a baking tray with a piece of foil. Lightly grease.

1tbsp vegetable oil 150g Parmesan cheese 1/2tsp garlic granules 1/2tsp paprika 1/2tsp onion granules

2. Place the turnip chips in a single layer on the baking tray and drizzle over the vegetable oil. Use your hands to coat all the turnip chips in the oil.

3. Mix together the Parmesan cheese, garlic granules, paprika, onion granules and then coat the chips in the mix.

4. Bake for around 20 minutes until the outsides are crispy and the insides are soft. Serve immediately.

CHOCOLATE AND BEETROOT CAKE

Ingredients (serves 12) 250g good quality, plain chocolate (70% cocoa solids) 3 large eggs 200g light muscovado sugar 100ml sunflower oil 100g self-raising flour 1tsp vanilla extract 1/2tsp bicarbonate of soda 1/2tsp baking powder 50g ground almonds 250g raw beetroot Icing sugar for dusting Method 1. Preheat oven to 180 degrees/gas 4.

October/November 2017

Grease a 22cm round, loose-bottomed cake tin with butter and line the base with baking parchment.

2. Melt the chocolate in a bowl over a pan of simmering water then set aside to cool.

3. Place the eggs, sugar and sunflower oil in a bowl and whisk together using an electric whisk until the mixture is smooth and creamy.

4. Stir in the vanilla extract and sift in the flour, bicarbonate of soda and baking powder and gently fold into the mixture, together with the ground almonds.

5. Peel and grate the beetroot (a good tip is to wear rubber gloves to pretend your hands from staining) and then squeeze out the excess liquid. Fold the beetroot into the cooled chocolate mixture.

6. Pour the mixtures into the tin and bake for around 50 minutes. If the cake browns too quickly, cover it with foil and test the cake by inserting a skewer into the centre to see if it comes out clean.

7. Cool the cake on a wire rack and then dust with icing sugar before serving.

www.wineanddineyorkshire.co.uk | 39

SUBSCRIBE TODAY! 1 YEAR - £10.50

JUNE/JULY 2017 - ISSUE 007

Wine&

BI-MONTHLY - FREE

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YORKSHIRE

Pay for just the postage and get each edition delivered to your door

WHAT’S INSIDE Wine with a Heart

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

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

Selby Food & Drink Festival 2017

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

Competition

Win celebrity tickets to The Yorkshire Dales Food & Drink Festival

Name: Address: Postcode: Telephone: Email:

& Drink Selby Food 017 2 al iv st Fe

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

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

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

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October/November 2017

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Why not pop in and try our traditional

Fish & Chips

CARLTON

Providing a quality service and high standards of food to our customers We use the freshest foods and all locally sourced Opening Times Tuesday to Friday 11.30am - 1.30pm & 4pm-8pm Saturday 11.30am-1.30pm & 4pm-7pm SUNDAY & MONDAY CLOSED

HIGH STREET, CARLTON, GOOLE DN14 9LY. CALL 01405 869696

October/November 2017

www.wineanddineyorkshire.co.uk | 41

dates for the

DIARY

THE BEST OF EVENTS AND ENTERTAINMENT THROUGHOUT YORKSHIRE

CHOCOLATE TRUFFLE WORKSHOP EVERY WEDNESDAY, 4PM, AND SUNDAYS, 1.30PM You’ll be shown how to create your own chocolate truffles and you’ll learn how to professionally temper chocolate so you can hand dip and then decorate your chocolates before beautifully packaging them to take them home to show off, share or just enjoy. £17.50 per adult, £12.50 per child or £55 for a family of 4 (2 adults and 2 children).

York Cocoa House Tel. 01904 675787

AFTERNOON TEA TOUR OF YORK EVERY THURSDAY, FRIDAY, SATURDAY AND SUNDAY, 1PM Hop on to start your journey through the fascinating world of tea and history. From Asia to Britain with a stop in the Middle East, discover what has made and continues to make tea-taking a timeless and much-loved tradition across the world.

Treat yourself to an afternoon of tea, scones, cakes and more as you travel to places and times you didn’t think could be reached in York.

Book at www.toursinadish.com

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YORK FARMERS’ MARKET FIRST FRIDAY OF EACH MONTH York’s Farmers’ market welcomes quality traders selling locally and ethically sourced produce in St. Sampson’s Square; freshly baked bread from Haxby Bakehouse, the freshest salmon from The Real Catch in Hull, venison from Round Green Farm in Barnsley, award-winning pies from Voakes Pies at Whixley, quail, duck and hens’ eggs from Church View Eggs, Wakefield, and much more.

Tel. Peter Heald 01943 851204

SUNDAY LUNCH FROM HOME PACKAGE EVERY SUNDAY, 2PM-6PM In your own private dining room you can enjoy a three-course Sunday lunch with your loved ones. Included in the package are traditional board games, a Nintendo Wii and a DVD player, offering a traditional Sunday with no stress nor arguing over who’s doing the washing up. £30-£40.

The Grand Hotel & Spa, York Tel. 01904 380038

October/November 2017

HARROGATE CHRISTMAS MARKET

THURSDAY 16TH - SUNDAY 19TH NOVEMBER There’s festive fun to be had for all the family at Harrogate’s 4-day Christmas market extravaganza! Comprising 200 stalls in decorated chalets, marquee booths and outdoor gazebos, there is a real emphasis on fine food, drink and Yorkshire produce among these talented artisan traders - you’ll find everything from fudge to chilli sauce and preserves to pork pies on sale here!

St. Mary’s Walk, Harrogate www.harrogatechristmasmarket.org

THE JOLLY SAILOR BREWERY ‘HALLOWEEN TASTER EVENING’ FRIDAY 27TH OCTOBER - 5:30PM

YORKSHIRE WHISKY FESTIVAL 2017 SATURDAY 21ST OCTOBER

The one and only original Yorkshire whisky festival is back! Not only will you have the chance to sample many of Scotland’s best homegrown whiskies, but there will also be the opportunity to taste a number of other whiskies originating from all over the world. With a variety of fantastic workshops and drams available throughout the day, York is set for a whiskytastic day this October.

York Racecourse (The Ebor Stand) Tickets: www.thewhiskylounge. com/event/yorkshire-whiskyfestival-2017-2

October/November 2017

Head down to the Olympia Hotel for the Jolly Sailor’s Halloween taster evening to enjoy some brand new brews as well as some twists on old favourites. Courtesy of Mollie Sharp’s Cheese Shop & Deli and the brewery themselves, there will be plenty of tasty treats on offer! Tickets prebooked include your first three half pints. Head down for a delicious start to your Halloween weekend!

Barlby Road, Selby Tickets: 01757 707564

LIVING NORTH CHRISTMAS FAIR

THURSDAY 9TH - SUNDAY 12TH NOVEMBER Kick off the 2017 festive season in style and buy your presents early in a fun, stress-free environment at the York Racecourse. With over 200 highquality artisan businesses involved, you’re sure to work up an appetite!

You can then sample some of North Yorkshire’s finest food and drink

producers, enjoy chef demonstrations, and perhaps discover some unusual ingredients to test out in this year’s Christmas dinner...

Tadcaster Road, York Tickets: www.livingnorth.com/ northeast/events/essencechristmas-york/tickets

PIZZA & PROSECCO FESTIVAL

SATURDAY 18TH NOVEMBER Every girl’s dream combo! Having secured an additional date due to overwhelming demand, the Pizza & Prosecco Festival returns for a second night of pizza slices and bubbly. With over 20 different proseccos to try, an array of pop-up pizza stalls, singalong pop classics and live music all day, this is the most fun you can have in twelve hours!

Canal Mills, Leeds Tickets: www.fatsoma.com/pizza-prosecco-festival/abs8u5u6/pizzaprosecco-festival-leeds-additionaldate

www.wineanddineyorkshire.co.uk | 43

The Brewers Arms Snaith

Now open after refurbishment Food served all day including breakfast Over 45 gins, and lots of different specialist rums We can cater for any event - please call for more information

Charity Christmas Jumper day - 15th of December

10 Pontefract Road, Snaith, East Yorkshire. T: 01405 862404 Monday – Sunday: 11:00 am – 11:00 pm. Disabled access 44 | www.wineanddineyorkshire.co.uk

October/November 2017