Wine & Dine Yorkshire - October/November 2019

OCTOBER/NOVEMBER 2019 - ISSUE 018

DINE

YORKSHIRE

Wine &

BI-MONTHLY

WHAT’S INSIDE Hull’s brand-new restaurant ‘Arisi’ We chat with the owners of the new fine-dining restaurant and find out more about the new edition to the city

Il Paradiso - the perfect Italian treat We visited the new restaurant in Leeds to sample its brilliant menu

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: THE BLACK BULL WINS TWO AWARDS AND A NOMINATION FOR HEAD CHEF | YORKSHIRE WHISKY LIQUEUR WINS AWARD AT 2019 WORLD DRINK AWARDS | WHAT’S IN OUR BASKET | RECIPES | EVENTS AND MUCH MORE…

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EAT THROUGH THE SEASONS

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October/November 2019

Roasted duck breast

served with cranberry sauce and vegetables

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LETTER FROM THE EDITOR

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October/November 2019

ello fellow foodies! Welcome to your October/November edition of Wine & Dine Yorkshire.

We are now in autumn which brings lots of lovely warming food. Those dark nights mean it’s time to get out those comforting recipes as there is nothing better than coming home to a hot, homecooked meal. This also means it’s time to get the slow cooker out and prepare some hearty meals with lots of vegetables. This will give us the energy we need to get through the next few cold months.

At this time of year, food brings people together.

We’d rather be cooking at home than heading out, which means family get-togethers and glasses (or a bottle) of wine. This country does food very well in autumn and winter, with an abundance of delicious fruit and vegetables readily available without the food miles. We’d encourage everyone to shop locally for the freshest produce you can buy and cook up something amazing in the kitchen.

The festive season is just around the corner and that is usually a busy time for most people. I hope you have some great things planned as Christmas brings lots of celebrations with friends, family and

colleagues. I’m sure you have worked hard all year don’t be afraid to have fun and let your hair down with the ones you love the most.

We’ve helped lots of businesses grow this year and if you’d like to see how Wine & Dine Yorkshire could help yours please don’t hesitate to contact a member of our team on 01904 820883 or email sales@createtvt.co.uk to see how we can help.

We hope you enjoy reading this issue and it gives you some autumnal inspiration.

Lisa Warrener www.facebook.com/wineanddineyorkshire

@WineAndDineYks

MEET OUR TEAM

October/November 2019

SALES: ASHA ELIZABETH

SALES: LISA CALEY

Asha is our senior sales executive here at Wine & Dine Yorkshire. Her favourite food is a good steak and she likes trying out new restaurants and cooking up a storm in her kitchen with lovely new recipes.

Lisa is our part-time sales executive here at Wine & Dine Yorkshire. She 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.

EDITORIAL: ELLIE ATACK

SALES: KIM WRIGHT

Ellie is our features/copywriter here at Wine & Dine Yorkshire. Her favourite foos is Mexican and she loves a night out with her friends, drinking lots and lots of cocktails.

I mean, who doesn’t?

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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INSIDE

OCTOBER/NOVEMBER 2019 | ISSUE 17 | ESTABLISHED 2015 COVER STORY 08

CONGRATULATIONS ARE IN ORDER FOR SEDBERGH’S BLACK BULL The pub is celebrating winning two awards and a nomination for its head chef.

12 YORKSHIRE WHISKY

LIQUEUR WINS AWARD AT

2019 WORLD DRINK AWARDS

A Yorkshire produced whisky

liqueur has won bronze at a top

industry awards’ ceremony after

its first batch went on sale.

16

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

20 AN INDIAN WITH A DIFFERENCE

Introducing Hull’s brand-new

restaurant Arisi. We have a chat

with the owners of the new

restaurant to see what inspired

them to open their new restaurant.

30

WHAT’S ON THE MARKET? We take a look at West Cowick’s beautiful Ship Inn, recently placed on the market.

32 RECIPES

Our autumnal recipes are sure

to warm you up on these

cold nights.

24 THE PERFECT ITALIAN

TREAT - IL PARADISO, LEEDS

We visited the new restaurant in

Leeds to sample its brilliant menu.

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WHAT’S IN OUR BASKET All the latest foodie delights that you’ll most definitely want in your kitchen!

38

DATES FOR THE DIARY All the latest food and drink events happening in Yorkshire this autumn.

© CreateTVT Ltd - Publisher of Wine & Dine Yorkshire. All rights reserved. No part of this magazine may be reproduced, copied or displayed without the prior permission of the publisher. All information contained within this magazine is, to the best of our knowledge, correct at the time of going to press. CreateTVT cannot accept responsibility for errors or inaccuracies within unsolicited, submitted material. Submission automatically grants CreateTVT licence to publish. All material sent is done so at the sender’s own risk and although every care is taken, neither CreateTVT nor its employees shall be held liable for any resulting loss or damage. CreateTVT endeavours to respect the ownership of copyrighted material reproduced. If you identify yourself as the copyright holder of materials we have wrongly attributed, please contact our head office.

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Congratulations to

The Black Bull The Black Bull, Sedbergh, in the Yorkshire Dales National Park, is celebrating after winning two awards and a nomination for its Head Chef 8 | www.wineanddineyorkshire.co.uk

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‘’This is a well-managed property with a skilled team who are clearly committed to delivering high standards.”

Head Chef at The Black Bull, Nina Matsunaga has made it through to the finals of the second annual Olive Chef Awards.

The awards first launched in 2018 and were designed to salute the UK’s unheralded chefs. These are chefs who have been quietly excelling in the background, and most you won’t recognise, but they’ve certainly been bringing culinary joy to the nation through the food they create.

have encountered, these awards are all about the people rather than the places. They are about sharing the stories of hard-working chefs that have dedicated their lives to having a positive impact on the way we eat and what we eat.

Nina finds herself in the Innovator category, where the judges are looking for a chef who’s seriously doing something truly different from everyone else in this category.

They are now stepping out from behind the kitchens and into the limelight because thousands of people up and down the UK have been voting for their food heroes in the Olive Chef Awards.

Nina is up against some serious competition in the form of Gareth Ward from Ynyshir in Wales, Daniel McGeorge, from Rothay Manor, Ambleside, and Ramael Scully from Scully St. James’s in London.

Unlike most restaurant awards you’ll

Now all that remains is for the

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illustrious judges to visit each of the finalists to discover their unique story and impress. The winners will be announced once the panel reconvene to discuss each chef’s story later this month. We wish Nina the best of luck and hope she gets the recognition she deserves!

That’s not all for The Black Bull. The team has also received two prestigious awards from the AA recognising the quality of its hospitality and food.

The Black Bull now has four AA Gold Stars and its first AA Rosette for Culinary Excellence.

Co-owner of the gastropub with rooms, James Ratcliffe, said: “We’re absolutely delighted. September is proving to be a very special month

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for us, and these accolades are a marvellous celebration of what we do and what our team delivers day in day out.’’

“We’re busy celebrating our first AA Rosette for Culinary Excellence and have also achieved AA Four Star Gold Inn status, so we couldn’t be more delighted. It’s been a wonderful year for us, and we’d like to take this opportunity to thank our customers, suppliers and the whole team at the Black Bull, as everyone is a part of our success.”

The AA Hotel Services’ Hotel & Restaurant Inspector commented: “Service and hospitality were key strengths here with a professional yet engaging approach from everyone. All team members were friendly and made every effort to make guests

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feel welcome. Physically the property is impressive having undergone a full refurbishment in recent years. Food output was excellent, and dishes sampled meet the requirements for one AA Rosette to be awarded as a reflection of the cookery and quality produce used.

“This is a well-managed property with a skilled team who are clearly committed to delivering high standards. In terms of AA Quality Standards, The Black Bull Inn is rated as a 4 Gold Star Guest Accommodation with the Inn Designator.’’

A huge congratulations to everyone at The Black Bull, we hope the awards keep on coming in!

For more information, please visit www. theblackbullsedbergh.co.uk u

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It started with a seed, an idea to create a secret garden of food and drink. A place where antiquities and trinkets hang from the walls, and resident botanists craft unusual concoctions. Some arrive for the live music, some for the conversation; but here at The Botanist, all can enjoy a wondrous occasion...

15-19 Stonegate, York, YO1 8ZW 01904 541177

67 Boar Lane, Leeds, LS1 6HW 0113 2053240

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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Yorkshire Whisky Liqu awarded bronze at prest 2019 World Drink Aw

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October/November 2019

ueur tigious wards

A Yorkshire-produced whisky liqueur won bronze at a top industry awards ceremony after its first batch went on sale The whisky liqueur joins an expanding range of award-winning gin liqueurs hand-crafted and bottled by McCallums Liqueurs on their fruit farm in South Yorkshire. The latest addition was awarded Bronze in the World’s Best Whisky Liqueur category for its unique taste.

The prestigious World Drinks Awards select the very best in all internationally recognised styles of drinks. Presented by TheDrinksReport.com, the world’s No1 online resource for drinks professionals, the World Drinks Awards select, reward and promote the world’s best drinks to consumers and trade across the globe.

Judged by some of the leading industry experts including journalists, food critics, restaurateurs as well as a host of bloggers, the World Liqueur Awards is a global accreditation selecting the very best in all internationally recognised styles of drinks. As well as a badge of honour, the bronze label is a signpost to a wonderful tasting product that is recognised as one of the finest in the world.

After receiving the award, owner of McCallums Liqueurs and McCallums farm shop, David McCallum, said that their “hard work had paid off” and described the accolade as ‘superb!

“Our years of hard work have paid off and to be rewarded with such a prestigious award by esteemed industry experts is superb. Our enthusiasm and dedication to developing this new whisky liqueur has clearly paid dividends and we are so happy to celebrate its success. We are very much looking forward to sharing this with our customers and to see where the journey takes us next.”

This family recipe infuses fine Scotch whisky with greengage plums and sloes to create a smooth, rich liqueur that can be enjoyed neat over ice, or long with a mixer. The McCallum family has deep roots in Scottish heritage with the surname McCallum being first founded in Argyllshire in Western Scotland and the family originating from the small village of Tighnabruaich in the Kyles of Bute.

The business is supported by a small, loyal team of enthusiastic staff, with every member of the team sharing the same passion and philosophy for using local ingredients to produce quality gin liqueurs. The whisky liqueur is a family recipe that has been passed down through generations and now brought to market.

“Our traditional, low-volume production means we are always in control of the quality of our whisky liqueur,” said David. “It is another great way for us to use the fruit we harvest from our farm and to offer our customers an even bigger selection of fruit liqueurs.”

The award-winning whisky liqueur and 11 gin liqueurs are available to buy from McCallums Farm Shop at Blaxton near Doncaster, South Yorkshire, or online at www.mccallumsliqueurs.co.uk.

For further information please visit www.mccallumsliqueurs.co.uk or the World Liqueur Awards website. For details about McCallums Farm Shop visit www.mccallumsfarmshop.co.uk u

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EAT THROUGH THE SEASONS

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October/November 2019

Seafood salad

with octopus, capers and olives

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AUTUMN’S CULINARY DELIGHTS Our columnist, Peter Sidwell, looks ahead to the many wonderful cookery opporunities 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 it will take to cook.

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 in

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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 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 October 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.

A couple of years ago I was 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 the true taste of Yorkshire and what it has to offer. From a culinary point of view I was was blown away by what is available and what is made in our country 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 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

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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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October/November 2019

An Indian with a difference...

Introducing Hull’s brand-new restaurant, Arisi

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Given the number of successful Indian restaurants operating in the UK, customers are spoilt for choice when it comes to finding the best Indian food on offer.

Now that is set to get a lot tougher for the people of Yorkshire, following the news that a brand-new pioneering Indian restaurant is opening in Hull.

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October/November 2019

“We are prioritising bringing quality to customers.

When you go to most Indian restaurants you will see a couple of hundred dishes, we are trying to move away from that. At Arisi we will only have a small menu, but every dish will be given more attention.”

Hassan Miah has worked alongside his executive chef to bring Arisi to life over the past year. We were lucky enough to speak to Hassan, who told us all about how Arisi aims to be different to other Indian restaurants on the market.

“What we are trying to do at Arisi is implement spices in a different way.

Typically in an Indian restaurant every curry has the same base, however, we are creating a menu where every dish is individually cooked and designed on the plate, rather than the usual dishes that Indian food comes in. It is more like a designer plate with Indian spices, carefully and specially prepared.

WITHOUT doubt Indian food has become part of the fabric in the UK and has grown in popularity over the years. This makes the opening of Hull’s Arisi even more exciting.

Arisi, which is set to open in the coming months, guarantees the best Indian food with a twist. With a shorter menu, the team will focus on serving each dish to perfection delivering designer plates using only the best Indian spices.

October/November 2019

“We are prioritising bringing quality to customers. When you go to most Indian restaurants you will see a couple of hundred dishes, we are trying to move away from that. At Arisi we will only have a small menu, but every dish will be given more attention. We are keen to ensure every dish goes out right so we don’t have some better than others, which is very important to us. I think is it fair to say if you have 500 Indian dishes on your menu you are not going to get everything out properly and to a high standard. There will of course be a wide range to choose from, and whatever goes out we will be aiming to make it perfect.”

With Indian restaurants being a prominent part of the UK’s overseas food scene, Hassan recognises that standing out and providing ‘something different’ goes a long way in running a successful business. With Indian food more explored that ever, he told us about how the quality will be as good as anywhere at Arisi, and how the team has focused on the smallest of details to guarantee the best customer experience.

“I think in this day and age you have to stand out, but of course we know people still like their typical curries in the UK; it is great for people to get a taste of that. However, there are so many places that can offer this, so I think we need to try and move away from that.

“We are introducing a seasonal menu, which will include pheasant, goose and duck for example, or your usual prawn and lobster dishes. We are looking to go through the seasons and change our menus, which we hope our customers will appreciate and enjoy.”

Offering chefs with a wealth of experience, the team has got backgrounds of over 25 years working with Indian dishes, just one of many things for Indian food lovers to get excited about. Arisi has been a long time in the making, however once everything comes together, it certainly looks like it will be the go-to place for Indian food in Hull!

“We have got a couple of chefs, our executive chef and my business partner, Sham Alom, has won awards before and worked in excellent venues, but he was keen to move on to a new challenge. He has being training with a small group of chefs that are always in the kitchen exploring different regional dishes, and they actually end up teaching each other which is great!

“As for the project itself, we have actually been working on it for almost a year now. I have run my family restaurant in Hull so I have experience and know what it is like working in this field. Me and the executive chef have worked together to get Arisi off the ground so we are both equally as excited to see it kick off! u

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THE PERFECT ITALIAN TREAT Wine & Dine Yorkshire was invited to the new Il Paradiso in Leeds to check out the menu and all it had to offer 24 | www.wineanddineyorkshire.co.uk

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Becki Liddle and her partner Ben headed to the restaurant situated on York Place in Leeds City Centre Becki told Wine & Dine Yorkshire: “On arrival, the entrance was very light and airy and the walls were all painted white which opened up the space well. The Italian music playing set a relaxed atmosphere and the tables were laid out perfectly. We couldn’t wait to sit down and tuck into some food and we could smell the beautiful dishes being cooked.

“We were taken to our table and served by the lovely Monica who was amazing and made us feel at home and very special. She treated us like royalty and could not do enough for us which really added to the overall experience of dining at Il Paradiso. Monica told us stories of Italy, recommended our wine and helped us get to grip with the menus.

was the best pasta dish he had ever eaten, the nuts really brought out the taste of the truffle. I think we will definitely be returning so he can have this dish again.

“I went for the Linguine Aracrosia, half a lobster with pasta cooked in tomato and chilli sauce. Again, this was an amazing dish with the lobster cooked to perfection. The chilli gave it just the right kick to the dish but not so much that it was overpowering that it was all you could taste. I must say, this was one of the most delicious main courses I have ever eaten.

“Monica and the chef, who is also her husband, arranged an antipasti of freshly sliced cured meats, pecorino cheese, pickled olives and bread. This was a lovely surprise and it all tasted fantastic, the perfect start to line our stomachs for what was ahead.

“For starters we opted for the muscles and clams in a rich tomato and chilli sauce and a cold seafood platter. It was all cooked to perfection and tasted absolutely amazing. The starters were the perfect size and we couldn’t wait for the mains!

“My partner went for the the Pappardelle Filetto Steak and truffle cooked in cream sauce topped with nuts. He said this

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“It was one of the most delicious main courses I have ever eaten.”

“Inevitivably enough we were feeling very full by this point, and were still getting over how brilliant our main courses were, but we couldn’t resist ordering a dessert each as they just looked too tempting!

“Without sounding like a broken record, the homemade tiramisu was the best I have ever tasted. This is my favourite dessert and I have sampled many but this topped them all.

It was that good I had asked Monica what ingredients were used but I was told it was a secret recipe. Therefore, you will

just have to visit Il Paradiso for yourself to find out what I am talking about - but believe me, I wish I knew that secret!

“My partner delved into the Ricottella Cake - a ricotta and Nutella cheesecake drizzled with chelate sauce and sprinkled with cocoa powder. A dessert that would definitely go down a treat for those with a sweet tooth! The taste of Nutella was perfect and wasn’t too strong - the perfect Italian treat to end our visit.

“Overall we could not be more impressed with our visit to Ill Paradiso in Leeds. We will definitely be checking out the York branch to see what great food is on offer there.”

For more information on Il Paradiso, please visit www.ilparadisodelciboyork.com u

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October/November 2019

COMPETITION TIME WIN A MICHELIN STAR DINING EXPERIENCE AT PIPE AND GLASS The Pipe and Glass is a former coaching inn set in the glorious surroundings of the Dalton Estate in Beverley.

Run by James and Kate Mackenzie since 2006, the pub and restaurant has not obly held a Michelin Star since 2010, but also was awarded The Good Pub Guide’s National Dining Pub of the Year for 2015, and was placed at number four in the national Morning Advertiser/Budweiser Budvar Top 50

Gastropubs Awards for 2013 and 2014, and at number three in 2015.

Whether you prefer to eat in the restaurant or bar, the variety of menus means there is something for everyone, but be sure to look out for the blackboard specials! To see the menus, visit www.pipeandglass.co.uk/menus We are offering one lucky winner the chance to win a ÂŁ100 voucher to spend at this stunning pub and restaurant.

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 & Dine Yorkshire.

October/November 2019

Send your entries with your name, address, daytime telephone number and your answer to sales@createtvt.co.uk by Friday 29th November. One lucky winner will be selected at random. u

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WHAT’S IN OUR

We are always on the look out 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? Best of British Beer Thirst Aid Box Where can I get it? www.waitrosegifts.com £35 Why should I get it? Gathering all the best tastes of beer and ale in one small box, this gift certainly brings quality and value for money. The perfect gift for the beer lover in your life, stocked with six of the best beers from award-winning British breweries. The selection of 2 x pale ales, 2 x golden beers and 2 x bitters is guaranteed to please.

VES

E LO N I D & E

WIN

What is it? George Foreman 22460 Indoor and Outdoor Grill Where can I get it? Amazon - £70 Why should I get it? As the weather is now starting to cool down, why not bring your barbecue in from outdoors! This superb piece of kit is suited for both, and something we think you can’t miss out on. Cooks up to 15 portions of food with non-stick easyclean removable plates.

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What is it? Traditional Crepe Maker Where can I get it? Amazon, Debenhams - £28.94 Why should I get it? Bring the taste of the Christmas market to your home, and use all-year-round for making pancakes, omelettes and more. This crepe maker is perfect for a number of snacks, at a reasonable price. Large 30cm-wide, nonstick-coated aluminium plate for easy cleaning.

What is it? Gordon’s Ultra-Low Alcohol Gin & Tonic with a Hint of Lime Where can I get it? Asda £5.50 Why should I get it?

Perfectly blended with natural fruit extract to create the unmistakable taste of a Gordon’s G&T with less than 0.5% alcohol. A clean, crisp finish with strong citrus flavour and subtle juniper with hints of coriander. We think this fresh taste is a must-have!

What is it? Freshly Made Toffee apples Where can I get it? www. thepartyexperts.co.uk - £36 Why should I get it? Ahead of the exciting autumn bonfire night tradition, you will struggle to find many who don’t enjoy freshly made toffee apples!

Expertly prepared and available in a number of different styles, the choice is yours when it comes to decorating your toffee apple.

OVES

INE L INE & D

W What is it? The Chocolate & Fizz Collection

Where can I get it? www.Hotel Chocolat.com - £27.50 Why should I get it? Perfect to show that special person how much they mean to you! This chocolate and bottle of bubbly set is also ideal as we gear up for the Christmas months, with a collection of specially put together goods all in one bundle.

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What’s on the market?

Ship Inn, 73 High Street, West Cowick, East Yorkshire, DN14 9EB Guide Price: Freehold ÂŁ275,000 Traditional-style village freehouse offering great potential for further development. Located in the centre of this thriving and expanding East Yorkshire village 30 | www.wineanddineyorkshire.co.uk

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he traditional building was owned and operated by our clients for over 10 years, who choose to trade five evenings per week and Sunday daytime.

This attractive village freehouse is a smartly presented traditional-style village pub. Deriving around 80% of its trade from sales alone there is excellent potential to increase the opening hours or even extend the food trade offer.

Appropriately sized with a well presented lounge bar and centralised return bar servery, this would be an asset to any

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potential buyer. The catering kitchen facility and excellent ancillary accommodation also provides superb amenities for the eventual buyer. There is a large covered seating terrace outside and garden trading areas in addition to a good size customer car park. Outbuildings provide potential to allow letting bedroom accommodation subject to the appropriate consents.

Strictly by appointment only via Davey Co, email sales@daveyco.com, call 0333 200 8788 or via the web at daveyco.com u

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AUTUMN REC

It’s time to tuck into comforting foods now a new season has arrived. We’ve put together some of our favourite warming recipes for you to try!

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CIPES

PUMPKIN AND LENTIL SOUP Halloween season is here and do you always wonder what do to with those leftover pumpkins? Why not make a delicious soup guaranteed to warm you up on these cold nights.

Ingredients • 2 tbsp olive oil • 2 onions, chopped • 2 garlic cloves, chopped • 800g pumpkin flesh, plus the seeds • 100g split red lentils • 1/2 small pack thyme, leaves picked, plus extra to serve • 1litre vegetable stock • 50g crème fraîche, plus extra to serve • Pinch of salt and sugar Method 1. Heat the oil in a large pan. Fry the onions until softened.

Once the onions are starting the turn golden, stir in the garlic, pumpkin flesh, lentils and thyme, then pour in the hot stock. Season, cover and simmer for 20-25 mins until the lentils and vegetables are tender.

2. While the soup is simmering, wash the pumpkin seeds.

Remove any flesh still clinging to them, then dry them with kitchen paper. Heat the 1 tsp oil in a non-stick pan and fry the seeds until they start to jump and pop. Stir frequently, but cover the pan in between to keep them in it. When the seeds look nutty and toasted, add a sprinkling of salt and a pinch of sugar, and stir well.

3. Blend the cooked pumpkin mixture with a hand blender or in a food processor until smooth, then add the crème fraîche and whizz again. Taste for seasoning.

4. Serve with a spoonful of crème fraîche, a few thyme leaves and the toasted seeds scattered on top.

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COD AND PARSLEY STUFFED JACKET POTATO Fish pie meets jacket potato in this simple recipe perfect for a quick family lunch.

Ingredients • 4 large baking potatoes • Olive oil, to rub on potato skins • 1litre whole milk • 2 garlic cloves, crushed • 1 bay leaf • 300g cod fillet, skin removed, boneless • 3 tbsp roughly chopped fresh parsley • 55g Cheddar grated • Extra virgin olive oil, for drizzling • Salt and freshly ground black pepper • 1 spring onion, chopped, to serve • Handful watercress leaves to serve Method 1. Preheat the oven to 200C/Gas Mark 6. Wash the potatoes well, dry them and prick several times with a fork.

Pour some olive oil into your hands

and rub over the potatoes. Place on a baking tray and bake for 50–60 minutes, or until crispy and cooked.

2. While the potatoes are cooking, put the milk, garlic and bay in a saucepan, season and bring to a simmer. Add the cod and cook gently for 4 minutes, then remove from the heat. Lift out the cod using a slotted spoon and place on a plate. Pour the milk mixture into a jug.

3. Let the potatoes cool slightly, then cut them in half lengthways. Scoop out

the flesh and put it in a bowl. Flake the cod and add it to the potato. Mix in the parsley. Add 150ml of the milk and mash.

4. Spoon the flesh back into the potato skins and scatter the cheese on top.

Place on a baking tray and bake for 25 minutes, or until piping hot and golden.

5. Serve immediately, drizzled with a little extra virgin olive oil and chopped spring onions and watercress.

APPLE AND SPINACH FILLED TURKEY STEAKS • 1 large courgette, grated • 1 x chicken stock cube • 300ml water • Salt and black pepper Method: Ingredients:

1. Pre-heat oven to 200°C/Gas Mark 6.

• 375g pack turkey steaks

2. Finely chop the apple, mixing it with the spinach and oregano, then mash together.

• 1 eating apple • 120g spinach, chopped • 1tsp oregano • 300g long grain rice

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3. Use a rolling pin to squash out the turkey steaks. Divided stuffing mixture into four, roll the turkey steaks around

them to make a sausage shape, then place in a roasting tray.

4. Dissolve the stock cube in the boiling water and pour over the parcels and season with salt and pepper. Bake in the oven for 25 minutes.

5. Whilst preparing the following, put the rice on the boil. When cooked add in the grated courgette and stir through.

6. Serve the turkey parcels on a bed of rice.

October/November 2019

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October/November 2019

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dates for the

DIARY

THE BEST OF EVENTS AND ENTERTAINMENT THROUGHOUT YORKSHIRE

OKTOBERFEST YORK

Saturday 26th October York Sports Club Fields The world-famous festival is back in York for a huge weekend of traditional Bavarian entertainment, food and drink! Bring on the bier - 30,000 litres to be precise! Top up your stein and step inside the our huge bier tent and prepare to be entertained Bavarian style! For more information visit www.oktoberfestyork.co.uk

CASTLEFORD BEER FESTIVAL Friday 1st November, 6pm-11pm Queen’s Mill, 1 Aire Street, Castleford The fifth Castleford Beer Festival, housed in the historic Queen’s Mill, takes place on Friday 1st & Saturday 2nd November 2019. Music, local food and brilliant beer in a stunning venue, with 30+ great Yorkshire beers as usual, plus cider, wine and gin.

The fantastic ‘Martha’s Kitchen’ will be there again this year to serve you delicious local food.

GINGO BINGO

Thursday 7th November Tailors Gin, Leeds Are you ready for a night of mayhem?

Why not visit the gin-inspired bingo night at Tailors in the Grand Acrade, Leeds. Expect glitter, confetti, gin, dares, challenges and trivia, as we

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unleash a night of sheer laughter, fun and entertainment, with lots of dabbing, and the chance to win big.

That’s right, forget the balls, it’s all about the GIN on the calling cards!

WHARFEDALE BEER & MUSIC FESTIVAL 2019

Friday 8th - Saturday 9th November Grassington Town Hall, Main Street Grassington, BD23 5AA With over 50 different beers from

breweries in and around the broad acres of Yorkshire, the third annual Wharfedale Beer & Music Festival comes back to Grassington on the weekend of Friday 8 and Saturday 9 November 2019. All beer festival tickets are priced at £10 and include a souvenir pint glass, tasting notes programme and two food and drink tokens per session. (Four tokens on Saturday afternoon). For ticket outlets and further information visit: www.wharfedalebeerfestival.com

October/November 2019

HOLMBRIDGE RURAL FAIR

Saturday 16th November, 10am Holmbridge Church Hall There will be over 20 local producers of gifts, crafts, food and drink. It’s the perfect community event to pick up some unique gifts. If you’re bringing any little ones with you don’t forget to allow time for a visit to the Santa’s grotto and children’s craft corner... they can even write a letter to Santa and post it in our special post box too! www.holmbridgeruralfairs.com

CHRISTMAS WINE FAIR

Friday 22nd November Leeds Corn Exchange For one night only, Yorkshire Wine School is taking over the Corn Exchange in Leeds. Come and enjoy the finest wines the region has to offer, as well as stocking up on your wine collection just in time for the festivities that Christmas brings.

CHRISTMAS GIFT AND FOOD FAIR

Saturday 23rd November, 5:30pm Ripon Cathedral Office Liberty Courthouse, Minster Road, Ripon, North Yorkshire Save the date to join in with the best Christmas Fair in Yorkshire, surrounded by the fantastic setting of Ripon Cathedral. With over 100 stalls offering unique gifts and food, helping you’ll find the perfect gift and support local, independent businesses at Christmas. At just £3 entry, enjoy seasonal music throughout the day, turkey sandwiches and mulled wine. Visit Santa in his grotto and other children’s activities – there is something for everyone!

October/November 2019

CHRISTMAS FOOD AND DRINK FESTIVAL

Saturday 23rd November Beverley Minster Beverley Town Council will once again be working in partnership with Beverley Minster to run our popular Christmas Food and Drink Festival.

Every year, thousands of people attend this much-anticipated event to stock up on festive fare for the forthcoming Yuletide season.

back at Doncaster Racecourse, with seven races each day, world-renowned beers and a live performance from the Cheeky Blinders Band after racing. So, get your flat caps and suits ready for a day you won’t forget!

PROSECCO AND GIN FESTIVAL YORK

THE CHEEKY BLINDERS BEER FESTIVAL RACE DAY Friday 29th - Saturday 30th November Doncaster Racecourse The popular Beer Festival race days are

Saturday 30th November York Racecourse Back just in time for Christmas, this is the perfect event where lovers of prosecco and gin can come together to enjoy their favourite tipples in style as the first touring prosecco and gin festival comes back to York Racecourse! For just £10 you will receive a free drinks token, branded event glass to take home and a prosecco and gin guide.

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SELBY’S PREMIER BISTRO & BAR -HOMEMADE FOOD - YORKSHIRE ALES - FRESH COFFEE-

Extensive Gin and Cocktail Menu 1 The Crescent, Selby, North Yorkshire,YO8 4PU. Call 01757 702968 Visit: www.no1selby.co.uk Email: welcome@no1selby.co.uk

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October/November 2019