Good Taste Spring 2019 by Good Taste

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SPRING 2019

FREE

FOOD DRINK PEOPLE PLACES

Hot new bars and restaurants

Spring menu

Fro m cool ci ty hid eou ts to ne ig hb ou rhood fav ou ri tes

Si m pl e r e c i pe s f r o m G a r y Us h e r , M a r c o Pi e r r e White and more

Coastal chic

Starter's orders

The seasi de town t urne d food hotspo t

Ai d e n Byr n e a t Chester Races

Plus: New e v ents gui d e, f ami ly f un, r e vi e w s a n d t h e b est di sh es i n Mersey si d e, C h eshi r e a n d b e yo n d WWW.GOODTASTEMAGAZINES.CO.UK

As well as a new menu, The Old Stables has undergone a significant makeover, come and see it for yourself 0151 428 7490 | www.allertonmanorgolfclub.com

Allerton Manor Golf Club, Allerton Road, Liverpool, L18 3JT /AllertonManor

@AllertonManor

AllertonManorGolfClub

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Cover and page 3 pictures by Paul Chadwick

contributors

Hidden gem Allerton Manor has a new look, and a new chef in Carl Stenson

Page 8

Ben Ackland, new head chef at The Yew Tree in Bunbury, shares his vision

Page 10

Springtime at last! Cathy Frost ﬁnally opens the doors of Thyme in Oxton village

Page 11

We ﬁnd out more about Aiden Byrne’s new collaboration with Chester Races

Page 16

t’s here at last. After the chill of winter and the false starts of early spring, the longer evenings and the first of the truly warm sunshine is here. The fabulous spring produce makes its presence known too – British asparagus and tomatoes are on their way, the early Jersey royals are here and rhubarb is back on the menu. Of course, the sunshine picks and chooses when it appears. One minute you’re happy with a handful of pencil-thin asparagus spears and sweet tomatoes with a perfect creamy burrata, the next you’re longing for a deep bowl of rhubarb crumble, ladled with steaming custard and a huge pile of new potatoes, dripping with butter and crispy with salt. This edition of Good Taste offers recipes for a season that can freeze, rain or shine as the mood takes it. We’re celebrating Merseyside’s famous asparagus with the award-winning Claremont Farm and tomatoes from the fabulous Flavourfresh in Southport, who produce nearly three million kilograms of tomatoes a year for big supermarkets and restaurants. We’re welcoming lots of new places to eat, as well as talented chefs joining restaurants across the region, and there’s a spring afternoon tea special, looking at the most leisurely meal of the day. We’ve also launched a new bigger events diary, previewing the best things to see and do on your doorstep and further afield. Following Roski’s brilliant Jay Rayner review, we went to try their spring lunch menu. Use any excuse to eat there, he said. We did. In this edition we’re also looking at New Brighton’s renaissance. Far more now than just a spot for fish and chips or a seaside ice cream, it’s well on its way to becoming a food lovers’ destination. We’ve also expanded our family guide, with plenty for the littlest food lovers to experience, eat and enjoy. As always, we’d love to hear your recommendations, tips and favourite new places. My contact details are below. Please do get in touch, as I’d love to hear your views. Enjoy.

Gary Usher shares one of his Wreckﬁsh spring suppers

Page 24

Jade Wright Editor, Good Taste Magazine

www.goodtastemagazines.co.uk

jade@goodtastemagazines.co.uk www.twitter.com/JadeWright www.instagram.com/goodtastemagazine www.facebook.com/ GoodTasteMagazineUK

Contents goodtaste contacts Contacts Editor: Jade Wright Design by: 23Design Web design: Bold Creative Follow us: instagram.com/ goodtastemagazine twitter.com/Good_ TasteMag facebook.com/ GoodTasteMagazineUK How you can be a part of it

Barrel role 14, 15

If you’re interested in stocking Good Taste, or are a food and drink business who’d like to share a story, we’d love to hear from you. If you’d like to reach customers with Good Taste, get in touch with us at info@ goodtastemagazines. co.uk Good Taste is a registered trademark of Good Taste Magazines. Good Taste, 54 St James Street, Liverpool L1 0AB Email info@ goodtastemagazines.co.uk Copyright Good Taste Magazines Liverpool 2018. Reproduction in whole or part prohibited without permission. The publisher cannot accept responsibility for errors in advertisements, articles, photographs or illustrations. All prices correct at the time of going to press.

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Starter's orders 16

New Brighton rocks 18,19

Röski review 26 PLUS:

Choctail hour 41

Corsican charm 46,47

Asparagus tips 12 Dream comes true 20 Signature dish 27 Events guide 28-31 Dr Arun Ghosh 32, 33 Father's Day gifts 35 Fun fitness 37 Drinks guide 38 Social diary 45

Taste of the Season: Storyhouse Spring Menu

Kitchen adds more Eastern flavour

ature is exploding with the verdant green of spring. The vegetable patch has its first feathery fronds of fennel, the greengrocers their early Jersey Royals, Wirral asparagus and Lancashire tomatoes are at their best and the country lanes are pungent with shoots of wild garlic. Over at Storyhouse’s Kitchen restaurant, they are hard at work on a fabulous new menu that is full of the joys of spring. Jeremy Houlbrook, head chef at the Chester culture Mecca, has created another mouthwatering brunch menu, invigorated with Middle Eastern spices that will enliven the tastebuds and bring a welcome taste of sunshine. There’s a fantastic vegetarian crushed avocado and feta cheese dish, served with pickled red onion, poached egg, all on top of griddled sourdough. There’s a plant-based option too – the zingy torched grapefruit, with vegan yoghurt, pistachios, squash seeds and date syrup. For meat lovers there’s pork and harissa sausages, burnt onion and sesame seed roll or streaky bacon with boiled egg and harissa ketchup. There are seasonal changes to the regular menu too, with the addition of a gorgeous roasted courgette yoghurt dip and a Persian saffron, chickpea and raisin rice which brilliantly combines sweetness with spice. Don’t miss the smoky baba ganoush and the calamari served simple with smoked garlic aioli. Of course, there’s also a seasonal favourite – heritage tomato, with mint and molasses salad. The Kitchen at Storyhouse, Hunter St, Chester, CH1 2AR, www.storyhouse.com

Spring shopping list If you’ve ever wanted to grow your own herbs but not known how, Silly Greens may have the answer. They are an online supplier of edible plants, delivering living herbs and greens by post. Their grow boxes fit through the letterbox and within a week they start giving punchy micro greens. Once they’ve been cropped, usually after a few weeks, the box can be recycled. They start at £4 per box from www. sillygreens.com

New to the OXO family for 2019 is the new Large Vegetable Peeler and 3-Piece Assorted Prep Peeler. With sharp, Japanese stainless steel blades, you can even use them to shred cabbage for your next batch of homemade coleslaw. From £9, www.oxouk.com

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Jot down those secret family recipes – and the ones you’ve just made up – in a little recipe journal. These notebooks are perfect for keeping your recipes in, or writing out and giving to loved ones as a personalised gift. From £4 at uk.flyingtiger.com While you’re at it, grab some new pens too. National Stationery Week runs from April 23-29 so stock up and get writing. We love these Stabilo Sensors,

at £12.10 for six. They are available from www. stabilo. com/uk Outdoor dining is easy with the Laura Ashley Spring Blossom Collection. Made from melamine, this set of four plates is perfect for picnics or garden parties.Reduced from £20 to £12.60 at www. lauraashley.com

Afternoon

delights

The Stables 1539 Restaurant & Bar Restaurant 1539 is the perfect setting to indulge in an afternoon tea, with a stunning vista overlooking Chester racecourse. Dainty sandwiches are served alongside freshly baked fruit, plain or signature maple and pecan scones, homemade cakes such as a layered chocolate and raspberry gateau, served with tea or coffee. Add fizz or cocktails to make it extra special. The stands have been beautifully dressed by local florist Wild, taking inspiration from an English country garden and adding a touch of femininity and elegance to the occasion. Restaurant manager Andre Sievers says:

“We’ve been wanting to launch our own version of the quintessential afternoon tea for some time. Having recently recruited a pastry chef into the 1539 fold, we now feel we have the perfect team to support our new offering. "The unique positioning of 1539 offers a sought after panoramic view of the world’s oldest racecourse as a backdrop to your afternoon tea experience – you can’t get more British than that.” Afternoon Tea at Restaurant 1539 is served on Friday and Saturday, 2pm – 5pm for £24.50 per person. To reserve a table call 01244 304 611 or visit www.restaurant1539.co.uk

Allerton Manor is only a 10-minute drive from Liverpool city centre but it feels like a world away. With a sweeping driveway and stunning grounds, The Old Stables restaurant is the perfect choice for afternoon tea. With pitch-perfect finger sandwiches – not a curling corner in sight – and filled with luxurious options including brie and apple, oak smoked salmon and coronation chicken, it’s a real treat. Everything is made in-house, from the scones with golden glazed tops, offering a subtle crunch but still soft and slightly doughy, served with Cornish clotted cream and strawberry preserve, to the mouthwatering selection of cakes. Don’t miss the mini lemon drizzle cakes, creamy blueberry cheesecakes, mint chocolate macarons and salted caramel blondies. Afternoon Tea is served at the Old Stables from Monday to Saturday from 2-4.30pm at £17.50 per person, or £22.50 with a glass of prosecco. Booking is essential via www. allertonmanorgolfclub.com/the-old-stables-restaurant 0r telephone: 0151 428 7490.

Panoramic 34

Claremont Farm

Enjoy afternoon tea on top of the world at Panoramic 34. Their spring luxury afternoon tea is served with glass of Gusbourne Rosé sparkling wine, Champagne or a drink of choice, as well as an appetiser of mushroom truﬄe arancini. The selection of sandwiches includes chicken satay, tuna mayonnaise and spring onion, beetroot and feta and egg mayonnaise with radish. There’s a choice of homemade scones, and tiny treats including rhubarb and custard gateaux, birthday cake cheesecake, lemon thyme tart and banoffee syllabub. It is served with a choice from their selection of teas and coffees. Luxury afternoon tea is £33 per person. There is also a children’s afternoon tea for £12.50. Afternoon Tea is served between 12pm-5pm. www.panoramic34.com

Ingredients don’t get much fresher than at Claremont Farm, the award-winning working farm, cafe and shop in Wirral. Menus change daily as the new crops come in, but savoury options at the moment include pulled pork and apple compote on a brioche bun, smoked salmon, pickled cucumber on a cream cheese and chive crostini and a savoury cheese scone with sage butter and smoked bacon. Sweet treats also vary, but the strawberry mousse bar is a big hit, as is the orange panacotta and passionfruit macaroon. They also serve a vegan, gluten free and dairy afternoon tea. Afternoon tea is served Thursday to Sunday 1.30pm-4pm, at £20 per person, or £24 with fizz. Book ahead on 0151 334 1133, www.claremontfarm.co.uk

Taste of the Season: The White Horse, Chester

ettle back for a taste of spring at the White Horse, with a menu using the best local, seasonal produce. This relaxed family-friendly venue has a fresh new look, and a new spring menu, offering light bites, stone baked pizzas and sharing nibbles, along with seasonal dishes using locally sourced produce such as crispy Cenarth brie fritters with red onion jam, pan roasted cod with duchess potatoes, creamed leeks, baby spinach and Morecambe Bay shrimps, with rhubarb and ginger crumble for dessert. Junior Masterchefs will love the ‘create your own’ pizza selection, alongside battered market fish and fries or breaded chicken wraps. New to the menu, Sunday Sharers are great for families or those dining in larger groups. Pre-order in advance, and enjoy generous helpings of dishes such as giant chicken pot pie or rack of pork with all the trimmings. The White Horse is located at Chester Racecourse. Sit back and relax in its cosy interior, featuring botanical floral arrangements, white-washed tables and log fires. There is also plenty to keep the little ones interested with a nautical-themed outdoor play area. They’re dog friendly too, should you wish to bring all members of the family along. Whether you plan to dine, drink or unwind, The White Horse is the perfect hub for couples, friends and family.

The White Horse, The Racecourse, Chester CH1 2LY 01244 304 650 info@thewhitehorse chester.co.uk www.thewhitehorse chester.co.uk

FRIEND EATS FREE

Blue Monday? Start your week with friends, food and a fabulous offer. Dine on two courses and we'll treat your friend to two courses for free. www.bunburyyewtree.co.uk | 01829 304 384 | info@bunburyyewtree.co.uk Terms and conditions apply. Excludes Bank Holidays. Not to be used in conjunction with any other offer.

Chef Carl tees off at Allerton Manor

llerton Manor Golf Club has appointed a new head chef to drive forward its already hugely popular food offering. The golf club’s restaurant, The Old Stables, which is now in its third year, continues to grow in stature and has become a go-to dining destination in south Liverpool. Carl is joining the Liverpool business after spending the last five years as a freelance consultant chef. This saw him work across a wide range of projects including prestigious function catering and high-end private dining events for the likes of The Duke of Westminster and Brookside and Hollyoaks creator Phil Redmond, as well as working under Marco Pierre White at his Liverpool restaurant. Carl said: “It’s great to be working back in Liverpool at such a beautiful location. “My new role will allow me to bring both my creative

finesse and operational experience to the food offering at Allerton Manor.” Group operations manager Craig Coley added: “We’re thrilled to welcome someone with Carl’s experience, creativity and love for food to Allerton Manor Golf Club. “His drive and passion are sure to become a huge asset to the business and improve our already successful operation.” To coincide with Carl’s arrival, The Old Stables has launched a new “Prix Fixe” seasonal evening menu offering the choice between 2 courses at £14.95 or 3 courses for £17.95, available Monday to Friday from 4pm until close. Allerton Manor Golf Club is just a short hop from Liverpool city centre and boasts an 18 and 9-hole golf course. It’s food and beverage operation consists of a 90-cover restaurant (The Old Stables), a multipurpose function space licensed to hold civil wedding ceremonies (The Hayloft) and a sports bar (Fletcher’s).

For further information on Allerton Manor or to make a golf or restaurant booking please head to www. allertonmanorgolfclub.com or call 0151 428 7490

Italian Club Fish proves the doubters wrong

ne of Liverpool’s best-loved restaurants celebrates 10 years in business this spring. Yet when Maurizio Pellegrini and Rosaria Crolla told people about their concept of a fish restaurant for Liverpool a decade ago, many of their customers at sister venue The Italian Club (just a stone’s throw down Bold Street), along with other experienced restaurateurs in the city, said it would never work. Proving them all wrong, Rosaria and her business and real-life partner Maurizio are celebrating a decade of success for The Italian Club Fish. “We’re both feeling extra proud of what we’ve achieved, especially given the fact that our idea was written off before we even opened the business,” says Rosaria. “We generated a strong, loyal following after just a few months into the business with a wide-ranging customer base who have visited us from near and afar.” ‘Fish Club’, as it has become known to fans, is essentially a 'Fish Caffé' – a marriage between Scottish and Italian styles, heavily influenced by the Crolla family's heritage in Scotland and Picinisco in Lazio and Maurizio’s home town on the Puglian coast. Rosaria attributes the success of Fish Club to several factors, the most important being the immense talent of Maurizio. “Maurizio is an extremely talented chef with experience in Michelin-starred kitchens and brings a refinement to the Fish menu while still making it accessible, catering to all palates. We are so very lucky to have him,” says Rosaria. “We’ve been fortunate too in the sense that our team have grown up with the business. This mirrors how the company (which also operates The Italian Club Bakery) has

evolved…we’re very much a family and once you join the team, you’re encouraged by us to become part of that family. It creates a strong team bond which, in turn, creates a high level of consistency in customer service.” All the dishes at Fish Club are prepared from fresh and the basis of the cooking is extra virgin oil, freshly prepared vegetables and fish stocks, which render the dishes light and healthy. "We've had wonderful coverage in the media for our food, locally and nationally from the likes of The Times' Giles Coren, Olive Magazine, and leading BBC and Guardian food writer Tony Naylor, amongst others. That's been seriously humbling."“Equally, we’ve appeared with Marco Pierre White on Channel 5’s Kitchen Wars which was as daunting as it was fun. We’ve also won Merseyside Regional Tourism’s Restaurant of the Year…all of which has helped us to sustain and enhance our offer and unique points of difference. “Overall, of course it’s been hard work but enjoyable too and it’s very satisfying to look back and reflect on what’s been a revolutionary period for Liverpool’s eating out, wining and dining scene. “We are so proud to be the only dedicated fish restaurant in the whole of the city.” Many happy returns!

“We are so proud to be the only dedicated fish restaurant in the whole of the city”

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Italian Club Fish, 128 Bold St, Liverpool L1 4JA, 0151 707 2110, www.theitalianclubfish.co.uk

Ben adds touch of Ivy to Yew Tree Meet Ben Ackland, new head chef at the Yew Tree in the idyllic village of Bunbury, Cheshire. He’s worked around the world, from the The Ivy and Soho House to Texas and the Côte d’Azur, but Cheshire’s brilliant produce has drawn him to this idyllic 19th century free house, known for its food and warm welcome.

“W

hen I arrived, I wasted no time in introducing myself to as many local producers as possible,” he explains. “I’ve been blown away by the quality of the produce in Cheshire and surrounding areas and have made a conscious effort to include as many of these items within the new menu as possible. You’ll find Burrows’ awardwinning Cumberland sausage and also Cheshire Farm Ice Cream.” He’s already hard at work, partnering closely with local suppliers to create seasonal dishes using the finest ingredients available. “When it comes to cooking, my style is very much modern British, so my goal was to revive classic pub dishes by adding quirky elements influenced by my travels around the world. "I couldn’t resist throwing in a few curve balls to surprise both our regulars and our new customers. “I’ve also adapted two of The Yew Tree’s signature dishes, the beef and Weetwood ale pie and the farmer’s mixed grill.” For those who enjoy sharing small plates, tasty dishes include chef’s onion rings with Bloody Mary ketchup and haggis sausage roll with whisky mayonnaise. Meanwhile, pan-fried scallop with crispy black pudding, smoked bacon and baked apple jam features among the starters, and don’t miss the Bunbury burger (a smoky maple bacon cheeseburger) and Joinson’s 28-day dry-aged ribeye steak. Vegetarian and vegan dishes also feature, such as Waldorf salad and baked aubergine and tomato gratin. But diners should remember to leave room for dessert because the sweet courses are also hard to resist, especially the Baileys crème brûlée and the chef’s homemade carrot cake.

Ben adds: “Creating the menu involved a long process of making notes, experimenting, sourcing ingredients and, the best bit, the tasting – and I’m proud of the finished result. “For anyone new to The Yew Tree I’d recommend the haggis sausage roll, vol au vent, scallop, pie or mixed grill – it’s too hard to pick just one!” General manager Sam Evans says the new menu has been a hit with pub regulars and foodies alike: “Word is spreading fast, not only in the local area, but further afield, and the feedback has been extremely positive. “Ben has created an imaginative, tasty range of dishes by putting a clever twist on traditional pub grub. And when you couple the menu with our extensive selection of cask ales and wines, we’re really pleased with what we’ve achieved.” Now owned by the Chester Race Company, it’s not just The Yew Tree’s menu that has been given a revamp. The pub’s interior has also undergone a makeover, to give it a home-fromhome feel. And with dogs welcome at the bar too, it’s the perfect location for a drink or meal, before or after an invigorating walk in the Cheshire countryside. Find out more at www. bunburyyewtree.co.uk

Patience and Thyme G

ood things come to those who wait, and in Thyme’s case, it’s certainly been a test of patience. The creative force behind the award-winning Panoramic 34, Cathy Frost, wanted to open a venue closer to home in Wirral, but her little Oxton bistro has taken its time. “When we demolished the crumbling outrigger, the drains collapsed, so it’s been a long job rebuilding everything and getting it all ready,” she explains. It’s definitely been worth the wait. Beautifully decorated, with stunning feature wallpaper, Farrow and Ball paints and a 'green' foliage ceiling, no detail has been missed. “We’ve sourced everything ourselves, from the lights to the wallpaper, and it’s all the things that I’d like at home,” laughs Cathy. “It’s very much a home from home. “My daughters came up with the idea for the green ceiling – we wanted something that represented nature and freshness. We spend a lot of time in France, so we’ve been getting a lot of inspiration there.” Thyme is the culmination of a long-held dream for Cathy and husband Hugh. “I’ve always had this idea of somewhere on our doorstep where Hugh and I could go and have a Friday night dinner. For us it’s about somewhere cosy and friendly,” says Cathy. “It has an open kitchen and a really relaxed feeling. We hope it’ll be somewhere people want to come in for a drink at the bar, and then maybe stay on for dinner, or come in for Sunday lunch and relax with friends.”

Date night/catch up with friends Delicious food & wine A great offer

All of the above

Enjoy 2 courses and half a bottle of wine for £20.95 per person Indulge in dessert too for an extra £5

Thyme is open seven days a week from breakfast onwards, with last reservations at 9.30pm. 17 Rose Mount, Oxton, CH43 5SG, 0151 601 8669 www.thymeoxton. com

"We wanted something that represented nature and freshness"

Asparagus tips

he beautiful stretch of seaside from Wirral to Southport is home to some of the world’s finest asparagus – a delicacy served to first class passengers aboard the Titanic and sent on the postal train to London for many years. The best spears grow in a single day and must be harvested by hand before dawn each morning. Once the light touches it, it becomes tough and unusable. But the British asparagus season is remarkably short – usually running from some point in April, depending on the weather. There’s no negotiating the final day of the season though: farmers say that if even a single spear is cut after Midsummer’s day on June 21 then there will be no crop the following year. Food doesn’t get much more seasonal – or more delicious. Claremont has been farmed by the Pimbley family since 1906. In the spring and in to summer they offer homegrown asparagus and strawberries, and the shop is laden with fruit and vegetables from the farm and surrounding region. Farmer Andrew Pimbley, inset, says: “People mainly know us for our asparagus and strawberries, in season we can be found on menus and on shelves of restaurants and fine food outlets across the region. We also grow a whole heap of other veg too, like kale, cauliflower, broccoli, four different types of cabbage, sprouts, pumpkins, potatoes and rhubarb. Yes, rhubarb is a vegetable. “We are also the last ‘Pick Your Own’ fruit farm in Merseyside, so for six weeks of the year we open up the fields and let the public in to pick all our amazing fruit.” The family grow and sell their own fruit and vegetables and champion local produce in an award-winning farm shop and cafe in the heart of the Wirral countryside. Open seven days a week, it’s a haven of local produce, seasonal foods and family activities. They have a fantastic network of local producers, farmers, gamekeepers and artisans that supply the farm shop, celebrating the depth and variety of what’s on our doorstep. Claremont Farm, Old Clatterbridge Road, Bebington, Wirral, CH63 4JB, 0151 334 1133, www.claremontfarm. co.uk

FACTS

If the weather permits, the growth rate of asparagus can be as high as an inch per hour. You can watch it growing. Asparagus is a member of the lily family, related to onions, leeks, and garlic. It’s said that Queen Nefertiti proclaimed asparagus to be the food of the Gods. Research suggests eating asparagus can help ease hangovers and protect liver cells against alcohol’s toxins It takes asparagus three years from seed to harvest, but a bed can remain productive for 15-20 years. “Asparagus pee” has a distinct smell, but not everyone has the gene to smell the weird pee. Asparagus is a good source of potassium, vitamin K and folate, and is believed to be an aphrodisiac.

Roll out the Barrel Jade Wright samples small plates and rum cocktails in Castle Street’s quirky new rum bar, Black Barrel

f something’s worth doing, it’s worth doing well. That’s the ethos – and the feel – behind Black Barrel, Castle Street’s new rum bar and small plates eatery. An intimate bar on the site previously occupied by Izakaya, it’s a perfect spot to relax while listening to music and working through the extensive range of rums. Don’t miss maverick brands such as Dead Man’s Fingers Spiced Rum, as well as an impressive cocktail menu. Pick your favourite or try a selection with a bespoke cocktail flight. The name Black Barrel pays tribute to the method of ageing rums and other dark spirits in a charred barrel to intensify their taste and add richness. There’s also a menu of delicious Caribbean and Latin American food, created by head chef Bryony Stratton from Holywell, and Mexican chef Luis Michel. Small but perfectly formed, it offers 12 small plates each day, including excellent vegan options, with influences from Latin American and Caribbean countries. The vegan ‘fish’ tacos are exceptional and the super guac, jewelled with pomegranate seeds and chunks of avocado, served with fried plantain, are worth visiting for alone. Bryony says of the menu: “We wanted to come up with a menu that was drawn from the whole of Latin America, so we have everything from

Mexican Tacos to Colombian Arepas. Black Barrel wants to offer sophisticated flavours in an informal setting. It was important to me that all the dishes are prepared from scratch, so when you leave you feel you’ve experienced the full Latin vibe, right in the heart of Liverpool.” They’ve certainly achieved that with the menu – and the bar itself. They also have an excellent general manager in Wirral’s Danielle Hamm, previously of Neighbourhood and Gusto. She says: “Black Barrel brings something different to Castle Street with its cool and laid-back vibe. It’s a small, intimate bar that sits around 40 people, who will get to chill out with some brilliant rums, long drinks and cocktails, as well as some delicious food, fantastic music and acoustic live bands. “As consumers wake up to the fact that rum has so much to offer, they’re beginning to experiment with rum in a way they’ve never done before. It's affordable, accessible and versatile with so many regional styles to explore, so it’s an exciting time to be opening a bar like this.” It fits well on Castle Street, one of the city’s best-loved food and drink quarters. Over the last decade it has reinvented itself from a street known for its banks to one bursting with life, and brilliant hospitality offerings, partly thanks to Black Barrel owner Tony Burns, who created McGuffies, a

tiny coffee shop and bar in a Victorian pharmacy, the kind of place where you could pop in for an espresso in the morning and stay all day, and well into the night, if the mood took you. After selling McGuffies he launched Pinch, a Portuguese bar and pinchos shop on the site of an old hairdressers, before transforming it into Rox, a cool cocktail hangout perfect for after-work drinks. Next came Sanctuary Tap, a little haven of calm and friendliness, the perfect place for a pie and a pint – if you can choose between six cask ales, artisan cider, craft beer on tap and more than 50 bottled beers. "There’s also one of the best jukeboxes in town, board games and some excellent take out beers. “This part of the city has become a real destination area for locals and visitors because it offers so many exciting food and drink options,” says Danielle. “There’s a real buzz about the area. “The bar was inspired to give locals and visitors to the city a taste and education in the world of rum. So expect everything from white rums, to deep caramelised sipping rums, as well as versatile punchy rums like Dead Man’s Fingers, alongside a selection of Latin-inspired small plates with plant based options. “We want people to feel free to come in and enjoy the laid back and chilled vibe, so either pop in or hang out for an entire evening.” www.theblackbarrel.com

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Aiden puts his skills on

Parade

Michelin chef offers luxury experience at Chester races

hester Racecourse will be working with restaurant MCR’s Aiden Byrne for its most ambitious race day dining concept to date. 'Parade with Aiden Byrne' is a stylish, invitation-only, live-sports entertainment experience that promises to be one of the best at any sporting venue. It launches in time for the start of the new season at the 2019 Boodles May Festival. At the heart of the action but away from the crowds, Parade with Aiden Byrne is the ultimate location for any racegoer, alongside the finishing post. Having secured a Michelin star aged just 22 – the youngest chef to do so at the time – his career journey has taken in a number of the nation’s finest dining establishments. He will be creating a seasonal, six-course tasting menu on race days for just 60 guests. Chester Race Company Chief Executive Richard Thomas said: “Our team has been working around the clock to create this incredible race day concept and we are thrilled to be collaborating with Aiden, whose execution and attention to detail we have admired for some time. Parade with Aiden Byrne will be unlike anything seen before at the racecourse or indeed within the city of Chester. "An intimate and stylish space promising the optimum experience of any sporting venue, our guests’ race day will be exquisitely crafted and managed by our unrivalled concierge team. "The response so far has been overwhelming, and we expect a full and enviable guestlist come May.” Aiden said: “The Chester Racecourse brand values of luxury and quality are aligned with my own. Parade will provide guests with an exceptional restaurant experience in a completely unique environment. "The open plan kitchen will provide theatre, creating the perfect ambience, whilst the menu features a range of seasonal dishes, using local suppliers that I believe in. I can’t wait to send the food from the pass and watch the guests' experience unfold in such an exceptional setting.” The venue will feature a summer garden roof bar and viewing terrace. When the racing draws to a close, the celebratory atmosphere will continue into the evening with a resident DJ and cocktail mixologists. It launches on Wednesday May 8 and runs for the duration of the 2019 season. Prospective customers can acquire additional information and request to enter the application process for badges for Parade with Aiden Byrne via Kate Dawson at kdawson@chester-races.com

The perfect place to say 'I do'

s well as stunning wedding breakfasts and receptions, The Hay Loft at Allerton Manor is also an approved wedding venue for civil marriages and civil partnerships. It can hold up to 80 guests for the ceremony and wedding breakfast and a further 40 guests for the evening celebrations, so you can keep the party going in style. It also has its own private wooded terrace, as well as extensive grounds, ideal for bringing the outdoors inside and perfect for those all-important wedding pictures. There’s a real attention to detail from the friendly and experienced team – nothing is too much trouble when it comes to making a couple’s big day complete. Weddings are available to book up to 2021. For more information see www.allertonmanorgolfclub. com/weddings/ or call 0151 428 7490.

Af ternoonTea At 1539 Restaurant, Bar & Roof Lounge at Chester Racecourse Indulge in this quintessential British treat whilst enjoying panoramic racecourse views as a backdrop to your experience.

Available Friday and Saturday, 2pm - 5pm.

From £24.50 per person O1244 304 611 | www.restaurant1539.co.uk 1539 Restaurant & Bar, The Racecourse, Chester, CH1 2LY

New Brighton's quiet revolution

f you’ve paid a visit to New Brighton recently you won’t fail to have noticed that a not-so quiet revolution is stirring. Set back from the main drag of the seafront is the Victoria Quarter, a network of picturesque period roads bordering Victoria Road, the town’s original High Street. Giant pieces of street art have begun to appear in the area, commissioned by local company Rockpoint Leisure, marking the start of their plans to help regenerate the road and the wider area. The company, which has been set up by local businessman Daniel Davies, aims to breathe new life into the neighbourhood, and establish it as a new cultural heart for the town, championing its diverse independent credentials. The company has purchased a number of empty and derelict buildings and is working on a variety of retail and hospitality ventures. The building at the centre of Victoria Road which features the brown bear mural will become ‘Oakland’ – a Californian-inspired bar and restaurant with live music and events at its heart. It is due to open in the late summer. Music will also be the primary offering at the old Tallulah’s / The Corner site, which is set to become ‘Rockpoint Records’ – a vinyl record store, ticket office and bar. Rockpoint Apparel on the corner of Victoria and Rowson streets is the company’s retail offering and has been trading since December, bringing together four established online brands in their own bricks and mortar store. Joining the store are two exciting hospitality venues, which have opened this month. The first of these, Habibi, offers music

How the long-neglected Wirral seaside resort is getting a hip new makeover

This page: Food at Habibi Next page, clockwise: The bear mural at California-inspired Oakland, The James Atherton, Habibi interior 'from Brooklyn to Beirut', while food comes from the Middle East and North Africa; with deconstructed kebabs grilled over charcoal, served with home-made flatbreads, and indulgent Meze platters to share. Set on the road’s ‘town square’ and in contrast to Habibi stands The James Atherton pub. Formerly known as The Railway, the site has been completely redeveloped as a ‘modern British tavern', and the name change is a celebration of the resort’s founder and a nod to those workers and Northern day trippers who came to New Brighton during the 19th and 20th centuries. Simple, traditional, warm and welcoming, Rockpoint has worked alongside Punch Taverns group, to create the ‘J A’ which is redolent of an age where there was a pub on every corner, and which offers great ales and craft beers as well as guest lines. The James Atherton is also home to a permanent collection of photographs of New Brighton, from the archive of digital heritage specialist Richard Jackson, a Wallasey resident since birth who Rockpoint have worked with to promote the historical aspect of the town Both Habibi and The James Atherton are open seven days a week – for further information on Habibi, please visit www.habibibar.com or @ habibi_new_brighton on Instagram. For The James Atherton, visit www. thejamesatherton.com or visit Facebook / Instagram @thejamesatherton.

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Super-easy recipe

Marco's recipe for the perfect Easter mousse Self-taught chef's dream comes true

Eddie and wife Victoria aim to bring metropolitan style and ﬂavour to St Helens by Janet Tansley

arco Pierre White has got the perfect solution for anyone needing a little inspiration on what dessert to make their loved ones this Easter. Marco says: “Many people can make a chocolate mousse, but whether they can make a good one depends on the two factors of texture and flavour. “The key to the texture is to make the mousse light. A bit like a souﬄe, a mousse needs to be treated with extreme care to avoid total collapse. When it comes to flavour, what you end up with on your plate depends entirely on the quality of chocolate you use, so the higher the quality, the better the pudding.” Marco's Easter mousse (serves four) Ingredients: 110g pasteurised egg yolks, 50g cream, 1 gelatin sheet, bloomed in ice water, 125g milk chocolate, 125g dark chocolate, 35g sugar, water, 100g egg whites, 375g cream, whipped to soft peaks, slivers of white, milk and dark chocolate for garnish

Method: Whip the egg yolks with the whisk attachment in a mixer until they are pale yellow and reach ribbon stage. Bring the 50g of cream to the boil, add the bloomed gelatin sheet and stir until dissolved. Pour the mixture over the milk and dark chocolates to make a ganache. Put the sugar in a small pot and pour in just enough water to cover. Heat and bring to a temperature of 120°C. Whip the egg whites to soft peaks and in a steady stream pour in the hot sugar syrup to make an Italian meringue. Assemble the mousse by folding the whipped yolks into the chocolate ganache, followed by the warm Italian meringue and lastly the whipped cream. Do not over-mix. Pour the mousse into four glasses and chill in the refrigerator at least one hour before serving. Garnish as desired.

➊ ➋ ➌ ❹ ❺

Marco has Pierre White Steakhouse Bar & Grill Liverpool and Marco Pierre White Wheeler’s Of St. James’s Liverpool, mpwrestaurants.co.uk

e wooed his wife with his culinary skills, now Eddie Dean is set on seducing a town. The self-taught chef and his partner Victoria have transformed two charity shops in the heart of St Helens into The Dean, a stylish bar and restaurant which they are determined will become a fine-dining destination. “Why should people have to go to Liverpool or Manchester to get good food?" asks Eddie. “We want to create an exciting dining experience which will encourage people from those areas to come here. “A friend described our food as ‘flavour re-imagined’ and that sums up our ethos perfectly. We want to offer people the chance to relax and enjoy amazing food in a great environment, and we are passionate about making it a success.” Food has always been a passion for Eddie, but his love cooking was reignited in recent years. He says: “My grandfather was a chef and my mum used to spend her weekends baking cakes, so I suppose it’s always been in the family. “I had a reputation for barbecuing and cooking on a basic level, but I used to travel, and I loved eating and trying new foods. As my palate became more complex, I began to experiment more in the kitchen – and I loved it.” Retiring because of injury from the Armed Forces in 1995, the 48-year-old then set up an aluminium company. The pair, both divorced, met seven years ago on Match.com and instead of taking his date to a restaurant Eddie decided to cook for Victoria, 49, a former children’s nursery owner. “I can still remember the first

meal I made for her,” he smiles, “oysters, followed by monkfish in an olive tapenade, with meringue and pannacotta for dessert." Victoria was suitably impressed. She says: “I thought it then and I have said it since, Eddie’s cooking rivalled any I had eaten elsewhere.” Encouraged by his new wife – the pair married in 2014 – Eddie began to immerse himself in his love of cooking, becoming increasingly adept and creative. “The more I practised, the more I pushed myself and I’d wake up at the crack of dawn with recipe ideas,” he says. The couple put his growing knowledge and experience to the test, hosting supper clubs at their home, charging £30 a head to cover ingredients. Eddie even applied to be a contestant on Masterchef, getting to the final stages but just missing out on a place on TV. “I was disappointed, but it accelerated the idea to open a restaurant,” he says. Eddie has enlisted the help of other chefs and Robert McAllister, former head bartender at Michelin-starred Moor Hall in Aughton, to create a winning team. Victoria is looking after front of house and entertainment for the restaurant and piano bar, which will have music complementing the food. The Dean Restaurant, Piano and Champagne Bar 30 Barrow Street, St Helens Tel: 01744 362566 www. thedeanrestaurant.co.uk Email: thedeanrestaurant@gmail.com Facebook and Instagram: The Dean

Recipe

simply RED

The British Tomato Growers’ Association is behind British Tomato Fortnight, running from May 20 to June 2. North west farmers grow some of the best tomatoes in the world. Here are two of our favourite tomato recipes to get you in the mood

BRITISH TOMATO SHAKSHUKA Perfect for breakfast or brunch, this recipe tastes fantastic with crusty bread to mop up all the delicious juices Serves 4 Prep time: 20 minutes Cooking time: 25 minutes Ingredients: 500g British medium vine tomatoes 2 tbsp olive oil 2 large onions, thinly sliced 2 garlic cloves, crushed 2 red peppers, deseeded and sliced 1 yellow pepper, deseeded and sliced 1/2tsp cumin seeds 1 tsp mild chilli powder 1 tbsp tomato puree 2 tbsp chopped fresh parsley, plus extra to garnish 4 large eggs 50g feta cheese, crumbed 150g thick Greek-style yogurt Salt and freshly ground black pepper Crusty bread, to serve Method: ➊ Halve the tomatoes and set to one side. ➋ Heat the olive oil in a large saucepan that has a lid. Gently fry the onions, garlic and peppers in the covered pan for about 10 minutes, or until very soft. ➌ Add the cumin seeds, chilli powder, tomato puree and parsley, stirring well. Season. Add the tomatoes and cook over a medium heat for about 8-10 minutes, uncovered, adding a splash of water if it begins to look too dry. ❹ Stir well, then make 4 spaces among the ingredients. Crack the eggs into these spaces and cook gently for a further 8-10 minutes, until set. If you like, grill the top for a few moments to set the surface of the eggs. ❺ To serve, crumble the feta cheese on top and sprinkle with extra parsley. Season with a little extra black pepper. Put the yogurt into a bowl and sprinkle with a little chilli powder. Serve alongside the Shakshuka with crusty bread. Good Taste tip: This is great as a sharing dish, where everyone just eats straight from the pan!

Recipe

HALLOUMI AND BRITISH TOMATO TOASTS WITH MINT PESTO Enjoy char-grilled sourdough, topped with grilled Halloumi and sliced tomatoes, given a fresh twist with quick-to-make mint pesto. Serves 2 Prep time: 10 minutes Cooking time: 5 minutes Ingredients: 4 slices sourdough bread 2 tbsp olive oil 150g Halloumi cheese, sliced 4 large British vine tomatoes, sliced Mint pesto: Small bunch of mint 5 tbsp olive oil 1 tsp white wine vinegar 50g ground almonds Salt and freshly ground black pepper ➊First, make the mint pesto. Pick the mint leaves from the stalks and put them into a small blender with the olive oil, vinegar and a splash of water. Blitz together for a few moments. Add the ground almonds and blend for a few more seconds. Season with a little salt and pepper. ➋ Brush the slices of sourdough with olive oil, then char-grill or grill until lightly browned. ➌ At the same time, dry-fry the slices of Halloumi in a frying pan, turning them over once and cooking until golden brown. ❹ Arrange the slices of sourdough on two serving plates. Spread with mint pesto, then add the sliced tomatoes and Halloumi cheese. Serve, drizzled with a little more pesto sauce. Good Taste tip: You could use basil or parsley instead of mint in the pesto.

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Recipe

Simple Spring Suppers

Ingredients: 4 pork chops (skin scored, around 160g each), salt and pepper, vegetable oil, 200g raw cooking chorizo, 200g double cream, 200g fine green beans, 1 banana shallot, 1 red chilli, 1 clove garlic, 1/2 lemon, sea salt

Method:

Wreckfish Easy Pork Chop by Gary Usher

the puree: pour the cream into a saucepan and bring to ➊ For the boil, as the cream starts to bubble add the chorizo and

repeat. Once back up to the boil remove from the heat and pour into your food processor. Blitz on the highest speed until smooth then pour back into the pan and leave at room temperature until needed.

your grill on a medium to high heat and put a large pan ➋Place of highly salted water on the stove to boil. Season the pork chops with salt and pepper.

Serves 4

together the shallot, chilli and garlic (a pestle and ➌Mince mortar would work perfectly but failing that just chop as fine

Gary says: "This dish is so simple but a couple of things make it special. The chorizo puree is smoky and rich and a perfect accompaniment to the chop. Spend a little bit of money on the pork, we use a middle white breed at the restaurant, so visiting a good quality butcher is highly advised as it will make all the difference to the end result."

as you possibly can and continue to chop it until almost a paste). Place a frying pan on the stove on a low heat.

to start cooking the pork, brush both sides of the chop ❹Now with vegetable oil and place on the grill, give it 2 minutes

under the grill on one side and 2 minutes on the other, then turn the heat down to a medium low temperature and continue to cook the chop for 2 minutes on each side. (Ideally you will see a little caramelisation in the first 4 minutes of cooking then the final 4 minutes are to bring the core temperature up without burning the fat and keeping the chop nice and juicy).

the pork is ready, turn off the heat and leave it to rest. ❺Once Add a little vegetable oil to the frying pan and tip the fine

beans into the boiling water. Add the shallot, garlic and chilli paste to the frying pan and fry lightly for 3 minutes. Whilst you are doing this put the puree on a low heat and stir gently as it comes back to a warm but not piping hot temperature (note the puree will split if too hot) Strain the beans and toss in the frying pan with a little sea salt. Gary’s tip: To serve, split the green beans between four plates then rest the chop on top. Add a dollop of the puree to the side of the plate, a squeeze of lemon onto the beans and serve. Wreckfish, Slater Street, Liverpool, L1 4BS, www.wreckfish. co.uk

Burrata, Spinach, Pine Nuts and Sultanas by Jose Garzón of Joseph Benjamin Serves 2 Jose says: "Garlicky spinach with pine nuts and sultanas is a classic Catalan combination. I like to serve it with a little chilli to spice it up. The fresh, creamy burrata compliments it perfectly."

Ingredients: 4 tbsp extra virgin olive oil, 2 Burrata, 2 cloves of garlic, thinly sliced, 1 red chilli, deseeded and sliced, 2 tbsp pine nuts, toasted, 2 tbsp sultanas, 200g (raw) baby leaf spinach, ¼ lemon, juice and zest, salt and pepper

Method: the olive oil and garlic to a large, ➊Add cold frying pan. Heat gently until the

garlic begins to turn golden. Add the chilli and cook for 20 seconds. Add the pine nuts and sultanas and cook for a further 30 seconds. Stir in the spinach leaves until just wilted. Add lemon juice, salt and pepper.

the spinach mixture and split ➋ Remove between 2 plates, making a well in the middle for the burrata to sit.

the burrata and place in the centre ➌ Drain of the spinach. Top with a little lemon zest, sea salt and black pepper.

Jose’s tip: Drizzle with a little olive oil if desired and serve with a wedge of fresh, crusty bread. Joseph Benjamin, 140 Northgate Street, Chester, CH1 2HT, www.josephbenjamin. co.uk

Röski

Review by Jade Wright

Fun, frivolous and delicious... and that's just the pudding

here’s an air of excitement at Röski, a hum of something in the air. It’s partly a brilliant Jay Rayner review that’s seen phones ringing off the hook and Friday and Saturday nights booking up months ahead. “Use any excuse to eat here,” he said, and people have. But there’s more to it than that. Anton Piotrowski and his partner Rose opened up their Liverpool Rodney Street restaurant last year, pouring in their love and enthusiasm. Formerly the brilliant Pushka, it was already a great site, but Anton and Rose managed to put their own stamp on the place, and recruited a team of serious food and drink lovers to help them spread the love that little bit further. The rave reviews have helped pack out the evenings, but at lunchtime it’s still possible to get a table without much notice. We booked in a couple of days ahead for a midweek lunch, and arrived to see a few tables spare. There’s a crazily good value set menu for lunch, with three courses for £25, but we also had some of the extra snacks too, as they were too good to resist. You can tell the quality of a restaurant by its bread and butter, and Röski’s is excellent. Thick slabs of stretchy sourdough (good enough even

to please my bread obsessed dining companions) were served with a quenelle each of homemade marmite and herb butters. There was a playful retro twist with the best cheese and pineapple I’ve ever tasted, followed by Anton’s amazing red cabbage bolognese, which was singled out for praise on the Michelin Guide’s twitter account. It’s completely meat free and packed with rich flavours – it’s already earned its place on the evening tasting menu too. My vegetarian main course was an outstanding root vegetable creation, served with melt in the mouth crisps and a delicate drizzle of herb infused oil. Then came a palate cleanser of zingy refreshing yuzu sorbet, which made our tongues sing with joy. It’s rare to find a pudding stealing the show on many menus, but Anton’s simply named carrot cake is simply outstanding. It’s the dish that he served when he won MasterChef: The Professionals in 2012, complete with chocolate soil and popping candy. Fun, frivolous and absolutely delicious, it’s the best pudding I’ve tried in a very long time. It was the perfect end to an outstanding lunch, served by friendly, knowledgeable staff with love and care. Jay Rayner was right: use any excuse to eat at Röski. Röski, Rodney Street, Liverpool L1 2TE 0151 708 8698, www.roskirestaurant.com

Recipe

Signature dish

Jamal Jiassi

Jamal Jiassi, head chef at Einstein’s, talks about his food philosophy and shares his favourite never-fails recipe How did you get started in the industry? I have worked in the industry for eight years. For the last three years I’ve worked for Pub Invest Group, working for Blind Tiger, McCooley’s, opening The Old Bank and now opening Einstein. How would you describe your style of cooking? Fresh, quality and delicious! From Asian to Italian cuisine, if I had to choose I would go with Singapore lamb on the bone with crispy noodles or tomato tagliatelle with sliced beef and pepper sausages. What do you eat at home? I always use fresh ingredients, mainly from my local store in Kensington. When I’m at home I mainly cook Mediterranean and Tunisian food. I don’t economise on anything. My equipment includes Wusthof knives and Le Creuset pans. Where do you like to eat out?

Jamal’s Moroccan Couscous recipe

I love Mowgli – that’s one of my favourite places to eat out. I mainly go to Bold street and to Arabic restaurants. How do you think Liverpool’s food and drink offering has changed in the last decade or so? It’s 100% changed and I mainly think it’s due to the new generation of chefs expanding the industry. What would your advice be to anyone looking to start in the industry? Be patient. And be prepared for a lot of hard work and long hours.

Einstein, Concert Square, Fleet St, Liverpool L1 4AQ, 0151 305 2441 einsteinbierhaus. co.uk

Ingredients

Method

1 1/4 teaspoons ground cumin 2 courgette, halved lengthways and cut into 1cm pieces 1/2 teaspoon ground ginger 80g sultanas 1/4 teaspoon ground cloves 1 teaspoon sea salt 1/8 teaspoon ground cayenne pepper grated zest of one orange 1/2 teaspoon ground cardamom 1 (400g) tin chickpeas, rinsed and drained 1/4 teaspoon ground coriander 350ml chicken stock 1/4 teaspoon ground allspice 125ml orange juice 1 tablespoon olive oil

➊ Place a large, heavy bottomed pot over medium heat. ➋ Stir in the cumin, ginger, cloves, cayenne, cardamom, coriander and allspice; gently toast until fragrant, about 2 to 3 minutes. ➌ Stir in oil and onion, cook until softened. Stir in the pepper and courgette; saute for 5 minutes. ❹ Stir in the sultanas, salt, zest and chickpeas. ❺ Pour in the chicken stock and orange juice; turn heat to high and bring to the boil. ❻ When the mixture is boiling, stir in the couscous and remove from heat; cover, and let stand 5 minutes. ❼ Fluff with a fork, and fold in chopped mint.

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goodtaste events

Your guide to forthcoming gastronomic delights

Lunyalita Gourmet Nights

unya Group’s Gourmet Nights are always something special. The restaurants and delis are a food lovers’ paradise, and when it comes to these special occasions, owners Peter and Elaine Kinsella always pull out Book now at all the stops. www.lunya.co.uk or April’s event takes place at the beautiful Lunyalita on call Lunyalita on 0151 317 the Albert Dock on April 25 at 7.30pm, and promises 7199 Price: £75 (includes all of to be one of the best yet, celebrating Spain’s fabulous the food and wine above). natural ingredients, a heritage of superb dishes and Full payment is required at the showcasing the talents of the superb kitchen team in time of booking Lunyalita. Lunyalita, Britannia Pavilion, With Lunya Group’s signature twist on dishes, Albert Dock, Liverpool, L3 4AD it offers a combination of traditional and inventive recipes to stimulate all your senses, devised by the team led by head chef Fran Aparicio. They have paired a wonderful selection of Spanish wines to match these exquisite dishes, with each course introduced by Peter, who offers a personal recommendation, and a guided tasting of each wine by Ian Clarke, the night’s visiting wine expert. Lunya Group’s Gourmet Nights are legendary on the Liverpool dining scene, offering fabulous food and wine in a convivial dining atmosphere. They are always sell-outs, so book quickly.

MENU Watermelon Salmorejo Loxarel 999 Cava Rosado, Pinot Noir, Xarel.lo Vermell Morcilla (black pudding) crumble with brioche & mango La Fea, D.O. Cariñena, Macabeo, Chardonnay Slow cooked octopus, truffle infused parmentier puree, salmon roe & Romanesco cauliflower Petit Arnau, Rosado, D.O. Penedes, Merlot, Pinot Noir Secreto Iberico (the butcher’s secret – cut of pork shoulder from the acorn fed Iberico pigs), potato & courgette millefeuille, glazed apple, Patxaran sauce Vallemayor Reserva 2011, D.O.C.a Rioja, Graciano, Mazuelo, Tempranillo Primavera – chocolate plant pot filled with brandy chantilly, chocolate soil & berries La Bascula Costa Diva Moscatel, 2013

goodtaste events

Taste Cheshire Food and Drink Festival

he Taste Cheshire Food and Drink Festival is looking forward to welcoming more than 30,000 visitors to the Chester Racecourse over Easter weekend. It will host more than 150 exhibitors, together highlighting the best the county, region, and indeed the country, has to offer. This year it has its biggest and best

line-up of chefs yet. Simon Rimmer, star of Channel 4’s Sunday Brunch, will appear live twice on Saturday April 20. On Sunday April 21, TV star, allround entertainer and judge of The Great British Menu, Andi Oliver, will be bringing her unique brand of cooking onstage. In 1981 Andi began her career fronting the band Rip Rig and Panic with Neneh Cherry.

On Bank Holiday Monday, Matt Tebbut of Saturday Kitchen will be sharing his passion for food and drink. Matt hosts the top-rated BBC programme as well as having starred in Channel 4’s Food Unwrapped and The Good Food Channel's Market Kitchen. The chefs, pictured above, are all free to see and included in the entry ticket. Don't miss Adult Cooking Classes

brought to you by Brian Mellor and the Harthill Cookery School. Each session gets budding chefs involved in the whole cooking process from start to finish – including the eating bit. There is even a dog show on Sunday, where you can bring along your dog to compete in various categories. For more information go to www.chesterfoodanddrink.co.uk

Room Forty Classes Award-winning bread bakers Room Forty have announced further bread baking classes in Warrington and Liverpool to satisfy demand. Bread baking for beginners classes are scheduled to take place in the beautiful surroundings of Grappenhall Heys Walled Garden and Lymm Village Hall on April 23, May 14 and July 17 and at Mossley Hill’s Hilltop Centre, Liverpool on June 19. By popular demand they’ll also be running their Iced Bun and Tiger Bread class at Grappenhall Heys Walled Garden on May 21 and Lymm Village Hall on July 6. The classes start in the early evening and take approximately three hours. Students on the beginners' class will learn how to make the perfect white loaf, wholemeal loaf, pizza and sodabread.

Classes are fun, hands on and participants leave with all the products of their labour. Classes are run at venues across Warrington, St Helens and Liverpool. As the school is mobile it is also available for private house bookings which are becoming increasingly popular as an alternative fun, educational event for all ages. Classes cost from £55, including the cost of all ingredients, samples of bread and nibbles to eat and copious quantities of tea and coffee. Participants also leave with recipes and the breads that they have baked. Book a class at www.roomforty.co.uk or for a private class or baking party call Jen on 01925 357940 or hello@ roomforty.co.uk

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goodtaste events Bordeaux Wine Festival

he Bordeaux Wine Festival will be returning to Liverpool this May for its second year in a row, aiming to excite and educate the UK about one of the world’s favourite wines. The festival, running from 31st May to 3rd June, will teach guests everything they need to know about the many joys and varieties of Bordeaux wines, alongside a food offering from some of the UK’s most exciting chefs and Liverpool’s best-loved restaurants. This year, the festival will boast an impressive eight different wine pavilions, where guests will be able to taste a plethora of Bordeaux wines from across the region, with hundreds of different wines on offer. From Bordeaux wines created using traditional winemaking techniques to those which embody innovative, modern methods, the festival will celebrate a diverse range of styles and affordability. Guests will also be able to meet a variety of winemakers and hear first-hand about their passion for winemaking, the fascinating ways in which they create their wines, and the differences in region and style.

One pavilion will be dedicated to Everyday Bordeaux wines, blind-tasted by a UK panel of judges made up of a mix of Bordeaux wine educators, journalists, Masters of Wine and Bordeaux retail buyers. The judges have selected wines which are not only a representative of their region or appellation of Bordeaux, but offer great value for money. All wines in the pavilion will be priced from £6 to £20 and are currently available to purchase in the UK, aiming to show guests that you can drink a fantastic bottle of Bordeaux without breaking the bank.

Chef demonstrations With a programme of events curated by Paul Askew, chef patron of The Art School, the festival will be the perfect opportunity to sample some exciting dishes alongside the wines. Paul has put together an incredible programme from top chefs – with demonstrations from the likes of Tom Brown, to Liverpool’s very own Ellis Barrie, Nigel Haworth and Tom Parker.

Feeling peckish? In addition to organising culinary events, Paul Askew has also curated the food offering, so that guests can grab a bite in between wine sampling and talks. Vendors present at the event will be Sreetza Pizza and Feed Me Street Food, with the following menus:

Streetza Pizza 10” Pissaladière - caramelised red onion, black olive, anchovy and brie 10" Margherita Pizza 10" Funghi Pizza 10" Napoli (veg) Pizza 10" Organic UK Pepperoni Yorkshire ham (organic, free range) and rocket 10" Vegan 'chorizo' picante

Feed Me Street Food The Olde English - traditional pork sausage, topped with caramelised onions, tomato sauce & mustard The Welsh Rarebit - pork & leek sausage, topped with onions, Welsh Cheddar & a drizzle of Worcestershire sauce The Mexicano - pork & chilli sausage, topped with salsa, soured cream, crunched tortilla chips & jalapeño peppers The Italiano - pork & tomato sausage, served with freshly chopped tomato & basil mixed with a pesto & olive oil dressing, topped with finely grated parmesan The Bambino - pork & apple sausage topped with tomato sauce. The Veggie - Piri Piri Halloumi strips served with rocket & homemade citrus slaw

goodtaste events Grosvenor Park Open Air Theatre

ack up your picnic and grab a glass of fizz to toast the awardwinning Grosvenor Park Open Air Theatre’s 10th summer

season. Shakespeare’s Henry V and Twelfth Night will be performed in rep alongside a new version of the timeless children’s classic The Borrowers by Bryony Lavery. The season opens on

Friday July 5 with Twelfth Night (until 24 August), Shakespeare’s beautifully poignant cross-dressing comedy about mistaken identity and the true nature of love. Shakespeare’s stirring history play, Henry V (26 July – 25 August) will be directed by Loveday Ingram, and Mary Norton’s story of little people who borrow in order to survive, The Borrowers (13 July – 25 August) will

complete the programme. Alex Clifton, Storyhouse artistic director, says: “It is so wonderful to be on sale with this summer’s park shows – a monumental year as we celebrate being in double figures! "Our productions will explore borders – whether real or imagined, being a stranger in a foreign land and the impact of leaving home. Like all

of our seasons, audiences can expect to feel joy, heartache and be riveted beneath our starry roof.” In ten years it has moved from a small stage to a full in the round theatre. Over 40% of its seats are now covered, and its capacity has doubled. The theatre now welcomes around 27,000 each summer. www.storyhouse.com

Southport Flower Show Strictly Come Dancing judge Bruno Tonioli will cast his critical eye over the sunflowers and sweet peas rather than the samba and salsa as he opens the 2019 Southport Flower Show. The TV favourite is to welcome visitors to the seaside event as it celebrates its 90th anniversary this summer with a giant garden party. He will be appearing at Southport on Thursday 15th August for the opening of Britain's largest independent flower show. Bruno says: “I can’t wait to see everyone in Southport this summer and help celebrate the 90th anniversary garden party. One of the highlights of every Strictly season is when we visit this part of the UK for the Blackpool Tower Ballroom show but it is always in

November and the weather is usually a bit wet and windy. “I’m looking forward to seeing the seaside at Southport in the sunshine and hopefully I can learn a bit about how to look after my own garden at home.” The Southport Flower Show is famous for its fabulous floral displays, show gardens and competitions for amateurs. The showpiece Grand Floral Marquee features displays from Britain’s top growers and other highlights include the food festival and entertainment for all the family. Southport Flower Show, which last year attracted over 50,000 visitors, runs from Thursday 15th to Sunday 18th August. Early bird tickets are available for £18.50 per person until the end of May. www.southportflowershow.co.uk

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goodtaste families

Feel good with no filter Dr Arun Ghosh tells us why he is backing Mothercare's Body Proud Mums campaign

h, the magic of birth! The miraculous fulfilment of new motherhood! Isn’t it wonderful? Yes, and no. Don’t get us wrong – the babies are wonderful, but not every new mum bounds out of the maternity wing in her prepregnancy jeans, hair swishing and make-up Insta perfect. Far from it. Far more familiar for most mums is a slow painful stagger, trying not to aggravate stitches, still wearing our maternity gear. It’s completely normal for bodies to change during pregnancy and birth, but more than half of mums are not proud of their post-baby bodies, according to research commissioned by Mothercare. The findings coincide with its

"These women all show the amazing joy it is to be a mother and have the love marks to show for it" latest campaign, Body Proud Mums, which champions the post-birth body and represents a part of motherhood that is rarely seen in media. North West-based TV doctor Dr Arun Ghosh, an official health ambassador for the campaign, says: “The research also revealed that over 80% of UK mums have admitted comparing their post-baby

bodies to unrealistic ideals, with a quarter of mums feeling the most pressure from the media and almost half feeling the need to stack up to celebrities.” Worryingly, 90% of women in the 18-25 age group expect their bodies to compete with celebrities and what they see in the media. As a result, more than half (51%) of mums on social media are using apps/filters on photos of themselves to hide things about their appearance that they don’t like, trying to put a glow on the hard graft of getting another human being safely out of their bodies. “Over 61% of mums feel that BAME (Black, Asian and minority ethnic) are still underrepresented too,” added Dr Ghosh. “There is an obvious

Dr Arun Ghosh

goodtaste families responsibility with those in the media, whether they are celebrities or brands, to challenge these unrealistic expectations, as 84% of respondents feel the media should celebrate more realistic, honest imagery of ‘real’ post-birth bodies (e.g. stretch marks, scars, etc). With Body Proud Mums, Mothercare aims to combat unrealistic ideals by portraying real mums and their post-birth bodies, by showcasing the images of 10 mums in their latest campaign." The campaign imagery was shot by photographer Sophie Mayanne who, in 2017, pledged to never digitally manipulate skin in her work. Sophie said: “The images depict the raw and incredibly emotional experience of childbirth. The aim is for mums of all shapes and sizes to be able to identify with these photos in one way or another, and to feel more confident with their imperfections.” Mothercare’s research found that almost 40% of mums have been lastingly impacted by the changes that took place in their bodies. The global retailer is also working with national charities NCT and PANDAS, to offer advice and support to people suffering with ante and post-natal illnesses. Dr Ghosh maintains that campaigns like these are vital in a world of false images and unrealistic expectations. “The time after birth should be wonderful but it can be hard on a woman's body and mental health... adding false expectation of what one should look like isn't helpful and may even add to a sense of failure. "What Mothercare is doing here is a fantastic way to show the world that real life women have real life bodies and accepting this is empowering. We now need more brands to now follow suit. Dr Ghosh concludes: “I love how empowering this campaign from Mothercare is. It's great to celebrate normal bodies and combat the false stereotypes a lot of women feel they need to look like straight after giving birth. "These women all show the amazing joy it is to be a mother and have the love marks to show for it. "Rather than being something we should hide, they each have an individual map of life on their bodies which is totally unique to them. "We should celebrate them and any woman seeing these pictures who is the same should feel better about themselves too – what you did to give birth is a medical miracle!”

Liverpool TV doctor’s new BBC show gives more food for thought

Dr “The series

enables the general public to see which of the alarming headlines can safely be ignored and which ones we need to take more action on"

Arun Ghosh will be sharing his experience in the key areas of food and health this

spring. Many patients are left bewildered and confused by food scares and misleading information about an array of health conditions. “I think it’s fair to say that these nontruths are the bane of many a GP's clinic,” he explains. “It’s very easy to understand why this happens. For example, media in print, online and broadcast almost weekly carries contradictory reports about health and Britain’s favourite foods.” Dr Ghosh was contacted last autumn by BBC producers to appear on Food: Truth or Scare with Gloria Hunniford and Chris Bavin, and latterly Health: Truth or Scare. Some of the filming took place in his private GP practice in Rodney Street in Liverpool city centre. He has since been invited back for a second series. “The Health: Truth or Scare programme is a wonderful expose, going behind the headlines in search of the facts,” he says. “Having taking part in the first series, it was a real privilege to be made the resident GP for the second series and being allowed

to investigate the truth about some well known 'old wives tales' as cures for a variety of remedies. I have to say, some of the results even surprised me.” Dr Ghosh worked alongside presenters Angela Rippon and Kevin Duala, both of whom he described as “great at unravelling some very alarming stories about our health”. He adds: “The series enables the general public to see which of the alarming headlines can safely be ignored and which ones we need to take more action on. "It focuses on, for example, whether there is any truth in claims that stress can be good for us, how to safely achieve necessary levels of Vitamin D, the safety of statins, whether it’s possible to be fat or fit and whether man flu really exists. “Both have gone down really well with viewers and have already become regular features in the BBC1 schedule. It’s been really good for the practice given the daily coverage that we’ll be getting throughout March and April on the BBC.” As well as his busy day-to-day role at the Ghosh Medical Group, Dr Ghosh is in high demand for television appearances. He says: "I’ve been doing regular daytime television for seven years now and I've long wished to be part of TV programmes that can also help in my daily medical practice.” Find out more at www. ghoshmedicalgroup.com

Sorting fact from fiction: Angela Rippon and Kevin Duala

www.goodtastemagazines.co.uk

BBC

goodtaste families

Fabulous easter eggs

The Fairtrade egg

Divine Chocolate uses cocoa beans produced by the farmers of Kuapa Kokoo, a co-operative of over 80,000 cocoa farmers in Ghana. Their high quality, Fairtrade ingredients are carefully sourced from farming communities across the world, such as sugar from Kasinthula, a Malawian Fairtrade co-operative and vanilla from Fairtrade farmers in Madagascar. Prices start at £4.50 www.divinechocolate.com.

The cheese egg Forget chocolate, introducing the Cheaster Egg from Wyke Farms. As Easter treats go, they don’t get much tastier than the Cheaster Egg. Made from the finest mature Somerset Cheddar, inside the 400g ‘egg’ sits a ‘yolk’, coloured using natural annatto food colouring. 400g Cheaster Egg (£14 incl. P&P) is available from www.wykefarms.com/shop

The personalised egg If you’re looking for a gift that’s a bit different but truly personal, Vanilla Reindeer offer the option to personalise the product with their name and your photo of choice. The large Easter egg also comes with the option of added chocolate truﬄes, making it the perfect luxury Easter gift. With a range of egg-cellent designs to choose from, prices start at £10.99. www.vanillareindeer.com

The vegan egg Booja-Booja Easter eggs consistently top the polls in terms of great taste, style and luxury. In 2018 the company’s Hazelnut Crunch Easter Egg beat 141 other eggs and gained the highest score across eight categories, to be crowned overall winner of the prestigious Good Housekeeping Easter Egg Taste Test. Booja-Booja Easter eggs are actually beautiful egg-shaped boxes, filled with delicious multi award-winning, dairy free chocolate truﬄes. Each egg, hand-painted and unique, tells a fascinating story, which begins in the mountains of Kashmir. www.boojabooja.com

The luxury egg With more than 30 years of heritage, Lir has two female founders, a female MD and female master chocolatier. Based in Ireland they are renowned for expertise, ingredients and flavour combinations, Lir is passionate about ethical sourcing of cocoa to ensure its chocolates don’t just taste exceptional but are sourced with the utmost care. To impress this Easter, pick up Lir Chocolate’s Belgian Milk Chocolate Egg (245g) from selected Tesco stores in the UK (RRP £12). To find out more about Lir Chocolate’s visit the website at www.lirchocolates.com

Serious spring cleaning tools

OXO has a range of brilliant, easy to use spring cleaning products. Their bestselling Household Squeegee is great for cleaning tiled surfaces, mirrors, shower doors and windows. The flexible blades pulls water smoothly, even on rippled surfaces, while the soft handle nestles in the palm of your hand without slipping. RRP £10.50. Mop up any mess with OXO’s awardwinning Microfibre Spray Mop with SlideOut Scrubber. RRP £35, www.oxouk.com

made from 100% natural bamboo – the world’s fastest renewable source. The Mini Arc is a stylish mini dustpan & brush with soft durable brush fibres, (£6.99), while The Magnet is an ostrich feather duster, perfect to gather dust from all surfaces (£14.99). www.greenerc.com

Looking to go green with your spring clean? Greener Cleaner is made from 100% recycled material. The Greener Cleaner Nature range features handles

Gleaming windows and spotless pots and pans typically require chemical toxins that can cause damage to the environment, home and family alike – leaving behind

residue and also a risk of allergy triggers. Chemical free e-cloth Glass & Polishing Cloths offer a savvy solution to easily achieving the perfect sparkling finish on glass, stainless steel appliances and all shiny surfaces, as well as being effective at light cleaning and removing over 99% of bacteria. The award winning e-cloth speeds up absorption leaving a sparking finish using just water. The e-cloth Deep Clean Mop removes grease, dirt and bacteria with nothing more than water. It comes with a twosection aluminium telescopic handle and base and because it leaves floors drier, it is ideal for wood and laminate flooring. The

heads are machine washable. Available from www.e-cloth.com and independent kitchen stores, garden centres and department stores, RRP £19.99 / £14.99.

goodtaste families

Cookbook of the Season: Pinch of Nom

Father’s Day gifts PS: It’s Sunday June 16

This illustrated guide to the essential rules for enjoying coffee both at home and in cafes, includes tips on storing and serving coffee, roasting and brewing, plus facts, lore, and popular culture from around the globe. Written by the founders and editors of Sprudge, the premier website for coffee content, it’s perfect for a coffee loving dad. £11.99 from good bookshops.

For the lover of unusual drinks: Magnum Cream-based liqueurs sometimes get a bad press, but this super smooth fusion of single malt Scotch whisky and cream sets it apart. Contained in a stainless steel flask, it keeps the liqueur chilled at the optimum temperature, without the need for ice. £20/70cl per bottle (ABV 17%) www. magnumcreamliqueur.co.uk, and at Harvey Nichols and Selfridges.

For the beer drinker: Millionaire The Wild Beer Co. has added to its growing range of canned beers with its first stout in a can. Millionaire is a salted caramel and chocolate beer with a sweet, salty taste and a velvety finish, made with cacao nibs and finished with Cornish sea salt. www.wildbeerco.com.

For the budding baker: Baking lessons There’s nothing quite as satisfying as learning a new skill, and Room Forty’s classes offer tuition from beginner to advanced level. Sessions run at The Hilltop at Mossley Hill Church in Liverpool, Grappenhall Heys Walled Garden, in Warrington and Lymm Village, as well as bespoke classes in all sorts of unusual locations. Prices start at £40, book at www.roomforty.co.uk.

For the tea lover: The Modern Man Mug Perfect for bringing some cheer to the office, or as a gift for those who love tea and coffee – a ceramic Modern Man mug. Dishwasher safe, microwave safe, and holding about 350ml, it’s the perfect size for a good strong cup of tea. £3.95 from Rex www.rexlondon.com.

For the rum drinker: Hattiers Rum Move over gin, rum is the new go-to spirit. Hattiers Rum combines four oak-aged rums with pure Dartmoor water to produce an exceptional spirit that’s as enjoyable on the rocks as it is in your favourite rum cocktail. Each glass has an exquisite taste profile of caramel, toffee and soft fruits. As the fruit flavours fade there is a pop of woody heat, a trademark of the ex-bourbon casks rums. £42 from John Lewis and www.hattiers.com.

Picture: Mike English

For the coffee connoisseur: The New Rules of Coffee

Kim and Kate find perfect recipe for a publishing sensation

decade or so ago, a Wallasey restaurant attracted a cult following. Cromwell’s was run by Kay Featherstone and Kate Allinson. When they closed the doors of the restaurant for the last time, they started a blog, calling it Pinch of Nom. It’s gone on to become the UK’s most popular food blog with an engaged community of over 1.5 million fans, and this spring it broke records in its first week of sale, securing the highest single week sales for a non-fiction book since records began. Selling 210,506 copies in its first week, Pinch of Nom broke the single week record by 45,044 books, its nearest rival being Peter Kay’s The Sound of Laughter which sold 165,462 copies in the week before Christmas 2016. Pinch of Nom became the ninth bestselling publication in week sales for any book of any genre, beaten only by publishing phenomena JK Rowling (x5 titles), Dan Brown (x2 titles) and Grey: Fifty Shades of Grey, as Told by Christian. When first announced in September 2018, Pinch of Nom generated Pan Macmillan's largest ever pre-order number within a 24-hour period. The book has gone on to sell 36% more books in a single week than the next biggest cookery book single week sales, which was Jamie's Italy in the Christmas week of 2005 selling 154,769 copies. Kay Featherstone and Kate Allinson have already become the 14th bestselling Health, Dieting & Wholefood Cookery authors ever. They said: “We have been absolutely blown away by the support for this book from our community, booksellers and everyone who has picked up a copy this week. "We know it can be hard to be inspired in the kitchen if you are trying to lose weight and all we ever wanted to do with Pinch of Nom is to help people create delicious home cooked slimming meals that don’t taste bland or boring. “To think that the book is out there being used in kitchens across the UK is incredible and we really want to thank our Pinch of Nom community – this is their book as much as it is ours, every single recipe is tested by them and, ultimately, Pinch of Nom is simply a group of people supporting one another and sharing recipe inspiration." Bluebird announced earlier this month that it has acquired three additional Pinch of Nom titles, the first to be a food planner in June. Find out more at pinchofnom.com

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goodtaste families

Chester leads world in palm oil campaign

hester has become the first Sustainable Palm Oil City in the world, as a result of a long-running campaign led by conservationists at Chester Zoo. More than 50 restaurants and bars in the city have committed to sourcing palm oil – a vegetable oil used in thousands of household products from food items to cleaning materials and cosmetics – from entirely sustainable sources. Oil palm plantations are causing widespread habitat destruction in South East Asian rainforests, pushing iconic species such as orangutans and tigers to the edge of extinction. But now, under the guidance of conservation experts from Chester Zoo, an unprecedented collaboration of businesses, restaurants, schools and manufacturers from across the city of Chester have united to help tackle the crisis. Cat Barton, field programmes manager at Chester Zoo, says: “This

is a major moment in the fight to save orangutans and other wildlife from extinction. “A vast array of species are under threat and on the brink of being lost forever because oil palm plantations are wiping out rainforests to produce the food and household items we all consume every day. "But it is not too late. By embracing a more sustainable future, we can stop this crisis. “The fact that more than 50 organisations in one city alone have made changes to the products they use – and committed to a 100 per cent sustainable future – shows that the tide is turning.We are already seeing the wider impact of the campaign." Jason Ellison, owner of Chez Jules restaurant, the first business in the city to commit to the Sustainable Palm Oil City scheme, says: “I visited Malaysia and Borneo in 2008 and I was appalled to see the acrid smoke that lingered over Kuala Lumpur and then realised

in Borneo, that it was all from rainforests being burnt and decimated for palm oil plantations. This was my very first experience first-hand of the effects of palm oil. “When the zoo approached me in 2014 to see if I would like to work alongside them to try to raise awareness about palm oil and the need for sustainability within restaurants and the city, I jumped at the chance. Long may awareness continue to grow as more restaurants, suppliers and consumers all realise they really can make a difference.” Chester’s major arts venue Storyhouse is one of the visitor attractions to have thrown its support behind the campaign, transforming its food provision to deliver a 100 per cent sustainable supply chain, from the food in its restaurants, to the ice cream in its theatres.

City's businesses backing the scheme 49 Watergate Deli Chef’s Table Chez Jules Fish & Chips – Weston Grove Cheshire Dining Experience Meltdown Artichoke Oddfellows Mama Ks Flower Cup Crustum Stile Napoletano Coach House Inn Peach Sandwiches That Beer Place Joseph Benjamin Porta

80 Watergate Street Death by Tacos Roomzzz Pierogi Short + Stout Bar Lounge Hickorys Upstairs at the Grill Hanky Panky Pancakes The Suburbs Olive Tree Brasserie Bean & Cole Hillyer McKeown Power Solutions Travel Innovation Group Sykes Cottages Black and Veatch

Find out more at www. chesterzoo. org

Aaron and Partners University of Chester The Firs School Edsential Chester Zoo Brio Leisure Storyhouse Chester Cathedral 9Brand Crumbs Chester Thew Arnott Ridiculously Rich by Alana Essell Cleaning Cheshire Platters ExSqueeze Me Little Lodge Confectionery Just Footprints

Add £1 to your bill and help a youngster in need

estaurants and eateries are being invited to help The Hive Youth Zone tackle child hunger by taking part in its Never Bee Hungry campaign. The campaign is the latest fundraising initiative to come out of The Hive, a Birkenhead-based youth facility that recently played host to Harry and Meghan, pictured. The Hive is asking venues to offer their customers the opportunity to add a voluntary £1 donation to their bills, which will go directly to support the Youth Zone in providing young people in need with food for today and skills for life, to help alleviate the poverty cycle. Last year The Hive served over 35,000 hot meals to its young members, including 5,000 free meals to young people who would

otherwise have been at risk from holiday hunger during the school summer break. The Youth Zone cafeteria serves food to hundreds of young people every day, at a subsidised cost of £1 per meal. Hive chief executive Adam Mellor said: “Every day we see young people who, simply as a result of their circumstances, have had to go hungry in order that their families can get by. "We see families trapped in a spiral of poverty and hunger that can persist for generations – and we want to do something about it; not only to help feed young people in need now but to equip them with the skills they need to break the cycle and escape future poverty.” Restaurants signing up to the Never Bee Hungry initiative will be

provided with discreet table cards, explaining to the customer that a voluntary £1 can be added to their bill at the end of the meal, and that every penny donated will be used to help vulnerable young people in the local area. By way of a thank-you for their involvement, The Hive will offer participating venues the chance for their staff to enjoy an exclusive team-building experience of their choice at its facility – which could involve anything from an afternoon on the climbing wall with The Hive’s expert trainers, to a pampering session in its dedicated salon or a music recording experience in its fully equipped studio. Find out more from The Hive’s Head of Fundraising Tom Woolley at tom.woolley@thehiveyouthzone. org

goodtaste families

Fun way back to fitness for mums Tried and tested: Movement and Bloom fitness classes

ome women snap straight back into their pre-pregnancy jeans before they’ve even left hospital, swishing their blowdried hair and looking forward to exercising again. I wasn’t one of them. In fact, I was about as far as you could get from that, writes Jade Wright. Motherhood is wonderful, and having my daughter Bea is hands-down the best thing I’ve ever done. But having an almost 10lb baby, gestational diabetes and a C-section didn’t really help me stay fit during pregnancy, or in the months afterwards.

I was also conscious that I didn’t want – or have much opportunity – to leave my baby with anyone while I went to the gym or signed up for a fitness class. So when I spotted Movement and Bloom, it seemed perfect – friendly classes for pregnant women and new mums, where babies and toddlers are welcome too. There are outdoor baby buggy sessions, as well as indoor classes across Wirral. Initially I was nervous that I’d be rubbish at all the exercises but Natalie Johnston, the teacher, right, is brilliant at alleviating any concerns and

tailoring each exercise to each mum’s abilities. She’s a qualified personal trainer and has previously worked for the NHS. Classes are small and friendly; it’s a supportive, rather than a competitive environment. Most weeks it’s a circuits format, with exercises designed to stretch and strengthen different parts of the body. There’s a focus on pre and post-natal care, taking care of core muscles and pelvic floors that are put under stress during pregnancy and birth. It’s refreshingly relaxed, with mums stopping to breastfeed, change nappies and make sure the little

ones are happy. I was also concerned that Bea might not like it, but it’s been quite the opposite – she refers to it as a ‘party’ and looks forward to going and dancing to the music and playing with the other children each week. Gradually I’m feeling stronger and fitter, working with heavier weights and I’ve even tried boxing within the classes. If I can do it, anyone can. I wont be stepping into the ring anytime soon, but I’m almost into those jeans. The swishy hair might take a bit longer. More info from: www. movementandbloom.co.uk

Family favourites – new products for little food lovers this spring Accredited with two design awards before it even hits the shelves, Flying Tiger Copenhagen’s new range of family-friendly kitchen accessories adds Scandinavian style to any kitchen. The craft collection is made from light FSC certified beech wood treated with soybean oil, together with stainless steel and durable silicone, to provide an environmentally-friendly, durable solution that successfully protects pots and pans. Flying Tiger’s Chief Designer Lovorika Banovic says: “The set symbolises Scandinavian simplicity, functional design and good craftsmanship. During the design process, each of the 14 kitchen utensils is created with a great love of nature and my intense passion for organic shapes.” Find your nearest store at uk.flyingtiger.com Pick out a veggie without toppling the tower, with this fun food-themed game from Hape. With 54 painted, solid wood veggies, it promotes logic, dexterity, and critical thinking skills, it’s the educational equivalent of your five a day. It’s £18.45 from www.amazon.co.uk/Hape-Stacking-Veggies-Wooden-Learning Family fun is at the heart of the new cookery book Learn to Cook with Billy the Bear. Belling has worked with children’s charity Henry to create a recipe book, full of delicious, nutritious recipes to cook as a family and instil a love for cooking in budding chefs of all ages. Download it free at www.belling.co.uk/teddy-recipe-book

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Drink

Our favourite tipples to toast the new season

Tastes of spring Old Curiosity gins really are a thing of beauty. With two beautiful flavours to choose from – Lavender and Echinacea and Apothecary Rose – each with gorgeous subtle flavours, wonderful floral aromas and simply stunning designs, these tipples are truly ginspirational. Available now at Prezzybox for £35.95 each. For the gin lover with a touch of French sophistication, Citadelle gin (£31) was created in the grounds of Chateaux de Bonbonnet by renowned French distiller Alexander Gabriel, and has become the most awarded gin in the world. Bringing together juniper, citrus, and the exotic, Citadelle is smooth and sweet, perfect for a delicate cocktail. Launched in 2018, Ferrand 10 Générations cognac (£35) was created as a tribute to ten generations of the Ferrand family. Intense and rich, with flavours of dried fruit, raisin and caramel, this drink can be served in the Sidecar cocktail with orange liqueur and lemon juice for a warming and deliciously simple cocktail. At any one time, there are an estimated 20 million whisky casks maturing across Scotland.The First Edition of Angels' Nectar has been carefully created from a selection of Speyside and Highland malt whiskies. Sweet with orchard fruits, vanilla and citrus, balanced with Highland heather and spice. www.angelsnectar.co.uk Strane London Dry Gin is handcrafted by Pär Caldenby at the Smögen Whisky AB distillery on the Swedish west coast. He is a whisky enthusiast turned whisky distiller turned gin distiller, so has borrowed ideas from whisky in his gin distillations, blending, and bottling at high strengths. www.strane.se For the mum with a love for strong cocktails. Kavka vodka (£35) comes from the finest Polish wheat and rye, with touches of dried and aged fruits to create a flavoursome cocktail for a unique treat for al fresco drinks.

For the calorie counter looking for an upgrade on the G or V & T, Sekforde for Gin&Vodka (£1.50) is an alternative to tonics and sugary soft drinks. Sekforde say they are the first bespoke spirit mixers, low in calories and sugar. Using only natural botanicals and English sparkling water, Sekforde for Gin&Vodka is an instant upgrade to your seasonal G&T. Manchester Gin is the product of a love story – as creators Seb and Jen first fell in love over a gin & tonic on a chance encounter one cold February night in 2013. The first batches of Manchester Gin were manufactured in a dining room, and each bottle was hand-crafted and distilled with a personal touch. Four years later in a distillery in central Manchester, the location may have changed, but the talent, passion and spirit remains. www.manchestergin.co.uk Neptune Rum (£37.95) is a gift always guaranteed to charm. Blended in Barbados from pure sugar cane molasses and masterfully infused with banana, vanilla, honey and nutmeg, the golden rum is presented in an attractive bottle adorned by Neptune’s head in a golden hue. Bold in flavour, the rum is extremely palatable due to its eight-year stint in bourbon oak barrels, making Neptune a welcome addition to any Easter cocktail. www.neptunerum.com

Cranes' Spritz Cocktail Recipe Made from cranberries and infused with natural blood orange juices, Cranes' doubleaward winning liqueur is ideal for creating delicious cocktails that will wow your friends this spring. We’re big fans of their Spritz cocktail. Ingredients: 2 parts Cranes Liqueur 1 part soda water 4 parts Prosecco

Method: Fill a glass with ice (we like to serve ours in a large bowl-style wine glass) Add 2 parts Cranes Cranberry & Blood Orange Liqueur. Pour 4 parts Prosecco over the Liqueur. Top up your glass with 1 part soda water & enjoy! Feeling fancy? Top your glass with a slice of orange or decorative orange peel.

Cranes also make a range of fruit ciders, all brewed in England. Founded and developed by twin brothers Ben and Dan Ritsema, Cranes Ciders are naturally light, with 30% fewer calories. Cranes is available at a host of farm shops, garden centres, bars and pubs, as well as online at Master of Malt: www. masterofmalt.com/distilleries/ cranes/

P R O U D LY D I S T I L L E D IN LIVERPOOL

COME AND VISIT THE

LIVERPOOL GIN DISTILLERY & BAR 5 2 ï&#x161;» 5 4 C A S T L E S T R E E T, L I V E R P O O L , L 2 7 L Q liverpoolgin.com

Recipe

Easter without the eggs (or dairy) thanks to these recipes from Violife

Vegan hot cross buns with creamy caramel filling

Serves 12 Prep time: 20 minutes Ingredients: 480g all-purpose flour 1½ tsp salt 1 pack of instant dried yeast (7g) 3 tbsp and 1 tsp sugar 2 tsp cinnamon 1 tsp nutmeg 150g raisins ¼ chopped walnuts ½ banana, pureed zest of one lemon zest of one orange 125ml of unsweetened almond

Method: the flour, salt, yeast, ➊Mix sugar, cinnamon, nutmeg,

raisins, walnuts, banana puree, and orange and lemon zest in a large mixing bowl. Warm the almond milk, add the warm water and stir into the flour mixture. Then add olive oil and combine. When the mixture has taken a dough-like form, turn onto a floured surface and knead until smooth. Make the dough into a ball and place in a lightly oiled glass bowl. Cover with cling film and place in a warm place to rise for one hour or until doubled.

Ingredients: 500g all purpose flour 250ml oat milk (at room temperature) 1 sachet dry yeast ½ tsp salt 2 tbsp brown sugar 5 tbsp vegan butter 400g dates, pitted 1/2 tsp cinnamon 3 tbsp melted coconut butter 3 tbsp coconut oil

For the frosting: 200g Violife Original Creamy 3 tbsp agave syrup 2 tbsp chopped nuts 4 tbsp agave syrup for glazing Method: Melt the coconut butter and add the milk and dry yeast, stirring to combine.

➊

ingredients and mix for about 5 minutes until a soft dough forms. Remove the dough from the mixer and continue kneading with your hands for a few more minutes. Place the dough back in the bowl and cover with cling film, let the dough rest and double in size for 1 hour in a warm place.

the date a cake tin ❹For ❼Brush caramel sauce add with coconut oil and dates in a small pot over medium heat with 80 ml of water. Stir until the dates have completely melted. Add the cinnamon and set aside to cool.

oven to 180°C.

place the buns inside, cut side facing up. Brush the top with some oat milk. Bake for 25 minutes. When ready, brush with maple syrup.

your dough the creamy ❺Roll ❽For out onto a floured frosting, mix the surface into a rectangle. Spread with date caramel.

another bowl the dough has up the dough ➋Incombine, ➌Once ❻Roll flour, salt risen, preheat the and cut into 7 parts, and sugar, add the wet

Hot cross bun paste: 5 tbsp all-purpose flour 62.5ml water Apricot glaze: 2 tbsp of apricot jam (or your favorite flavor of jam) 1 tbsp of water For the ﬁlling: 200g Violife Creamy Original 3 tsp caramel syrup

rise for another half hour until double in size. Preheat the oven to 180oC. In a bowl mix the flour and water to create the bun paste. Once the dough has risen, using a piping bag create small crosses on each bun.

➌Bake for 15-20 minutes. small bowl, mix together ❹Intwoa tablespoons of jam and 1 tablespoon of hot water.

as the buns are out ❺Asof thesoonoven, brush each bun

with the apricot glaze and let cool on a wire rack. Whisk together the Violife Creamy Original and the caramel syrup.

the dough into 12 ➋Divide equal pieces and arrange on the buns in half and fill ❻Cut a lined baking tray. Cover and let with creamy caramel sauce.

Vegan date buns Serves 7 Prep Time: 90 minutes + 25 cooking time

milk 125ml of warm water 2 tbsp of olive oil, with extra for coating the buns

about 3-4 cm long each.

Violife Creamy Original and the maple syrup together. Just before serving, spread the creamy frosting on top of your buns and then add some nuts on top.

5 cheeky choc-tails Try these mouthwatering, if somewhat calorific, Easter recipes from the drinks team at Aldi

Crème de Cacao Ingredients: 25ml Tamova Vodka, 500ml water, 60g sugar, 60g The Pantry Cocoa Powder Method: In a small sauce pan, boil 250ml of water then remove from heat and add The Pantry Cocoa Powder and sugar Stir to dissolve and then add the remaining 250ml cup of water Once cooled, add the Tamova Vodka to the mixture and leave to infuse After the vodka has successfully infused, strain the liquid through a coffee filter to remove any fine particles and pour into a glass of your choice once you are happy with the flavour

Freakshake

Ingredients: 50ml Tamova Vodka, 25ml Dilara Cappuccino Coffee Liqueur, 620ml water, 3 tsps Specially Selected Medium Roast Colombian Coffe , 60g The Pantry Cocoa Powder, dash of sugar to taste

Ingredients: 50ml Sea Dog Premium Spiced Rum, 150ml Cowbelle Chocolate Fudge Milk, 500ml water, 60g sugar, 60g The Pantry Cocoa Powder, Moser Roth Luxury Dark Chocolate, Memento Triple Chocolate Cookies

Method:

In a small saucepan, boil 250ml of water then remove from heat and add The Pantry Cocoa Powder and sugar Stir to dissolve and then add the remaining 250ml cup of water Once cooled, add the Tamova Vodka to the mixture and leave to infuse Add the Dilara Cappuccino Coffee Liqueur, Specially Selected Single Origin Ethiopian Coffee, infused vodka and 120ml water to a cocktail shaker filled with ice, shake hard for 10 seconds and then finely strain into a martini glass and add a dash of sugar to taste. Garnish with a sprinkle of The Pantry Cocoa Powder

In a small saucepan, boil 250ml of water then remove from heat and add The Pantry Cocoa Powder and sugar Stir to dissolve and then add the remaining 250ml cup of water Once cooled, add the Spiced Rum to the mixture and leave to infuse Once successfully infused for ten minues, shake all ingredients in a cocktail shaker with ice Pour into your preferred glass and top with whipped cream, grated Moser Roth Luxury Dark Chocolate and Moment’s Triple Chocolate Cookies

Cioccolato al Caffè Ingredients: 50ml Glen Marnoch Highland Single Malt Scotch Whisky, 3 tsps. Specially Selected Medium Roast Colombian Coffee, 120ml water, Chocolate Fudge Milk Method: Mix the coffee with hot water and once cooled, pour into ice trays and freeze Once fully frozen, place a handful of coffee ice cubes into a glass of your choice and pour in the Glen Marnoch Highland Single Malt Scotch Whisky and Chocolate Fudge Milk to make for a deliciously creamy and fresh chocolate delight

Mochatini

Toasted Almond Ingredients: 25ml Bellucci Amaretto, 25ml Dilara Cappuccino Coffee Liqueur, 50ml Single Cream, 50ml Ballycastle Irish Cream liqueur Method: Mix all three ingredients into a cocktail shaker and shake to combine Pour into any glass of your choice and serve with ice

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ntonia Navarro grew up in a family of food-lovers and her dad owned a pizzeria, meaning she learnt to cook from a young age. But with a young family and a career in teaching, it never felt quite the right time to make a change. But with the support of her family and husband Alex, Antonia decided to step back from her 11-year position as a primary school teacher to pursue the family’s long-term dream of owning and running their own restaurant. Taking a leap of faith, Antonia had the time and space to develop the business idea before contacting The Women’s Organisation and Start-Up Direct. Working alongside business adviser Yan Miao, Antonia was able to get the advice and support she needed to make her restaurant, Heritage, on Liverpool’s bustling Castle Street, a reality. “My sessions with Yan were great. Sometimes, you just need a little bit of reassurance that you are on the correct path,” says Antonia. “At times it was nice just to move away from the madness and speak to Yan in a neutral place”. Having looked at several premises around Liverpool, Castle Street seemed like a natural fit for Heritage, which hosts the daytime workers of Liverpool’s commercial district as well as a high

Antonia brings taste of her Heritage to Castle Street volume of tourists and socialisers. “We have continually reverted to reminding each other that we must stay true to our product, ‘Heritage’ – the reason why we opened our restaurant,” she says. “So far, this mantra has worked. We have seen our business grow, and we are continually evolving.” This large-scale venture took Antonia on a whirlwind journey to entrepreneurship and Heritage officially opened its doors in February last year. Despite the twists and the turns along the way, the biggest reward for Antonia is “seeing customers enjoying our food and drink and gaining fabulous feedback”. Her advice for anyone looking to open a restaurant is simple: seek out advice and support from others with experience, such as The Women’s Organisation. Heritage, Castle Street, Liverpool, 0151 236 8554, www.eatatheritage.co.uk. To find out more about the Women’s Org and starting your own business, go to www.thewomensorganisation.org.uk

goodtaste business news New Halen Môn cheese has a taste of the sea The first cheese made with Welsh sea salt has been launched in a unique partnership between iconic Anglesey brand Halen Môn and Wales’s oldest dairy co-operative. The new Sea Salt Cheddar made with 100% milk from Welsh cows at South Caernarfon creameries’ factory in Chwilog near Pwllheli, uses pure Halen Môn sea salt made by pumping seawater from the Menai Strait of Anglesey each day. Sea Salt Cheddar has been in development for two years thanks to Linda Lewis Williams, new product development manager at South Caernarfon Creameries, and Halen Môn’s owners, husband and wife team Alison and David Lea-Wilson. It is a match made in heaven, says Linda: “We have taken two iconic brands, both rooted in high quality Welsh provenance and created a cheese for Wales to truly be proud of. Salt has always been used in cheese as it is the ultimate preservative, it also brings out the depth of flavour in the cheese. “It is best eaten at room temperature, not straight out of the fridge.”

Pataks put on a feast for hospital patients' families It was a spicy night for families at Ronald McDonald House Liverpool as Pataks dropped in to cook up an Asian feast for families of patients. Three chefs from Pataks were joined by a team of ten staff members from across the company, which is based in Leigh. They served up a dinner of bhajis, spring rolls, butter chicken curry, beef in black bean sauce and Chinese vegetables. Around seventy families enjoyed the tasty meal, and were also given samples of Pataks products to try in their own kitchens at the house. Fundraising manager Kate Davis says: "It was an amazing gesture from Pataks' staff to offer their time to our families. It was a great night, and all of our families told us how much they enjoyed the food. "One group had never tried curry, and gave a thumbs up to the food they sampled. We are delighted to have the corporate support from Pataks, it’s brilliant to see the difference their support makes to our families.” Find out more at www.ronaldmcdonaldhouseliverpool.org.uk

Pie's the limit for former finance expert Ross It’s oggie, oggie, oggie for a former financial services specialist who has swapped the world of insurance for sausage rolls and pastries – by running a pie shop and delicatessen. And the big seller for Ross Anderson and his wife, Tracey, who are celebrating five years at the Llangollen Oggie Shop and Deli on the town’s High Street is the traditional Welsh delicacy that’s believed to outdate the Cornish pasty. They can sell hundreds in a day at the height of the summer season when tourists flock to the little Denbighshire town by the River Dee with its popular railway and canal. Since opening, Ross, has seen the business almost double its turnover and he bases its success on a commitment to local produce and the oggie, made by local baker Pauline Jones, is just one example Legend has it the oggie was first served to the 12th century builders of St David’s Cathedral in Pembrokeshire – 600 years before the pasty appeared. Ross gets his fresh every day from Pauline. He says: “I was a financial services broker for 20 years but it was very stressful and I fancied a change and when this opportunity came up I took it and it’s been very positive. “It’s been a good move to open the Oggie Shop but it has been a learning curve as well. As well as Pauline’s oggies we have other pies and pastries while the Welsh cakes and bara brith are made across the road at Megan’s Kitchen as well as other pastries and pies and we stock other Denbighshire products such as Chilly Cow ice cream from the Vale of Clwyd.”

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Good Times with

goodtaste

Perfect

exposure Photography and media expert Majella O'Connell gives chefs the ideal platform to show off their skills

ollowing on from the successful rise of her food photography and networking event known as London Kitchen Social, founder Majella Oâ&#x20AC;&#x2122;Connell has taken her original concept to her home town of Manchester. Taking place at Noones Fresh, the event saw chefs and bakers from across the region produce a variety of dishes which were then professionally photographed by Majella for use across social, web, digital and print. Guests included Thom White, owner of Maray Liverpool with his head chef, David Pyle, and his sous chef JD. Majella hosted six sold-out London Kitchen Social events in 2018 and two sold-out interactive dining events, which saw seven chefs deliver a tasting menu in front of an audience at #LKSLIVE. Majella says: â&#x20AC;&#x153;It has been fantastic to see the response to the events in London last year, and I felt I needed to take this concept on the road. Manchester and its food scene was the next natural step. "The idea behind London and Manchester Kitchen Social is to collate groups of upcoming chefs, bakers, makers and creatives together in one room to not only get their dishes photographed professionally but also to get individuals talking and collaborating about food and the industry. "The events certainly help the chefs, producers and suppliers expand their digital portfolio."

Main picture: Dessert by Rob C Allan; above right, pork by Maya Blacklock; above left, steak by David Pyle of Maray; left, participants at the event

Good Times with

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he UK tour of pop-up fine dining events featuring the final four of MasterChef: The Professionals took place at Aiden Byrne’s restaurant MCR. The ‘fantastic four’ tour, organised by Sauce Supper Club, saw 2018 winner Laurence Henry and fellow finalists Dean Banks, Oli Martin and Matthew Ryle showcasing their culinary talents. Their competition rivalry is now firmly in the past as they work together as good friends, delighting their army of foodie fans.

en Ackland, head chef at The Yew Tree, launched his Great British pub classics menu, with regulars and friends invited to sample the new menu at the pretty pub in the idyllic village of Bunbury, near Chester. Guests chatted over cocktails and also enjoyed live acoustic entertainment. “The launch event was a huge success,” says Ben. “It was a chance for us to find out what people think, and I’m pleased to say the new dishes have been given a clear thumbs-up.”

old Street Coffee launched its new evening menu, now available every Thursday to Sunday from 6pm. Guests ate wild mushroom risotto, homemade scotch egg with crunchy piccalilli and Yorkshire rhubarb crumble with homemade custard ice cream. They also tried a selection of cocktails, developed at Graffiti Spirits’ specialist cocktail lab. Bold Street Coffee co-owner Sam Tawil says: “We have a hugely supportive community of regulars who enjoy what we do so it’s important that we continue to innovate and offer something outside of our popular daytime offering.”

hip’d, the Dutch-inspired artisan chip shop concept, launched its year-long residency in Liverpool at the Dockside Dining Club at Mann Island with – what else?– a chip-themed party.

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erseyside film fans attended the launch event for Clapperboard UK’s new #MeToo Media Merseyside project, in partnership with the British Board of Film Classification. Guests included screenwriter Matt Greenhalgh, writer Jonathan Harvey and actor Will Ash. The event, supported by the BFI, began with an introduction from Clapperboard UK’s Director Maureen Sinclair. Guests then enjoyed a screening of the 2017 independent British feature film Funny Cow. This was followed by a lively Q&A with star of the film, Maxine Peake, along with writer Jan McVerry. Maxine says: “I was delighted to have an opportunity to be involved with Clapperboard UK. The work that they do encouraging and progressing people into the industry whilst at the same time challenging prejudice through film is commendable."

Travel

Napoleon's birthplace will conquer your heart Jade Wright finds an island paradise for food lovers and families in Corsica

very parent worries about taking their child on their first flight. Braced for tears and tantrums, we approached the journey with dread, only to find our toddler was by far the best traveller of the three of us. Bea is a natural adventurer, as we should have guessed from previous driving holidays to Scotland and Brittany. But a quick look around the plane confirmed that most of our fellow travellers were somewhat more mature – the seats were mostly filled by couples of a certain age, decked out in walking gear. Although only around a two hours' flight from the UK, Corsica is a holiday destination which is still relatively unknown. Located south of France and just above Sardinia, it’s a small yet intriguing island, with everything from paradisiacal beaches to rugged mountains and a whole lot of history and culture in between. While it’s perfect for an outdoor adventure holiday, it’s also great for families with young children, as we quickly discovered. Getting around With lots of little hidden villages in the mountains and gorgeous beaches along the coastline, hiring a car is pretty much essential. The east coast has a good road but central Corsica and the rugged west coast of the island are harder to access, although it’s worth persevering as they offer truly spectacular views and some absolute coastal gems. The Regional National Park of Corsica extends across two thirds of the island. Top spots amongst its flora and fauna are: Mediterranean maquis, golden eagles and ospreys. Designated footpaths will take you from coast to coast or across mountains if you prefer. The Scandola Nature Reserve forms part of the park and has been designated a World Heritage Site. Accommodation We stayed with Eurocamp, a tried and tested family favourite. 'Marina d'Erba Rossa' overlooks the sea, with direct beach access and its own animal farm. The pretty park is surrounded by luscious palm trees and has a lovely lagoon pool with views of the sea, plus an ice cream parlour, small shop, and a good restaurant and bar that overlook the pool and sea. The beachside location is one of the big

attractions at this lively, mid-sized resort on the east coast. We stayed in a two-bedroom holiday home with a good sized kitchen and living room, plus large veranda. It was perfect for us as we could cook for ourselves when we wanted to, and sit out on the decking in the evening, enjoying a drink under the stars while Bea slept. There’s a small town, Ghisonaccia, with shops, restaurants and a well stocked supermarket about four kilometres down the road. Food and drink If you really want to try Corsica’s food and drink, head to the markets and local shops. There’s a strong influence of both mainland France and nearby Italy, with excellent pasta, bread, sausages and cheeses. We loved the speciality food shops dotted along the roadsides, even in the tiny mountain villages, where the friendly owners insisted we

Travel tips Jade stayed with Eurocamp www.eurocamp.co.uk She flew direct from Manchester to Bastia with easyJet www.easyJet.com She hired a car with Budget Rent-a-Car www.budget.co.uk

Culture

try a bite of everything before we chose what to take home. You can eat your way around lots of Corsica’s markets, trying all manner of local foodstuffs. Pick up some homemade honey, try some tasty cheese and grab a bottle or two of wine to take home. Cap Course is a fortified wine and traditional apéritif containing muscat, quinine, orange and aromatic herbs. Natural beauty Although known as a great location for hikers who may not be too enthusiastic about lying around on the sand, Corsica has stunning beaches, which are comparable to the Caribbean. Even if the beach isn’t your thing, particularly if you’re staying close to L'Extrême Sud region, spend an afternoon exploring the coastline and stop off for the stunning clifftop town of Bonifacio.

Fun in the sun: Bea with Dad Marc

There’s plenty to see for culture and history buffs too. All over the island, towns showcase their rich history, but some particularly fascinating ones are Calvi and Corte with their impressive citadels, and the Imperial Chapel in Ajaccio, an impressive Renaissance-style building which houses some of the imperial family of Napoleon. The French Emperor was born in Ajaccio, Corsica’s capital city on the south-west coast, in 1769. Statues and street names provide a constant reminder of his legacy and Bonaparte House – Napoléon’s family home – is now a national museum. Don’t miss the excellent Musée Fesch that houses the paintings amassed by his uncle Joseph Fesch, including works by Botticelli and Titian. We headed home after a week in the sun, laden with honey, jam and wine (only one of which broke in the case on our way home…) but most importantly, happy memories.

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