Good Taste Summer 2019

goodtaste SUMMER 2019

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FOOD DRINK PEOPLE PLACES

Toa s t of t h e t o w n

Nig el Sl at er ta l ks a bo u t hi s Li verpoo l s h ow

Al f re sco h ot-sp ots S um m er r ec i p e s

F rom C h e s te r to S t He le n s, w h e re to dri n k a n d d in e ou td oors

F rom Ba ke Of f w i n n ers to h e al t hy f avo u ri t es

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goodtaste

contributors

Dan Speak, head chef at 1539, talks about what inspired his new menu Page 8

Simon Shaw shares his secrets of success as he opens El Gato Negro Page 9

Nigel Slater reveals all about his upcoming show Toast Page 24

Diana Todd of the award-winning Pullman Hotel Liverpool shares a day in her life Page 35

Wine columnist Jane Clare takes us on a vineyard tour of the world’s fourth biggest wine producer Page 45

Time to enjoy the fruits of the summer S

ummer is here. Soft fruit is at its best, salad is crisp and British produce just cries out to be eaten. It’s a time for getting together with friends and family, putting the world to rights over a drink or two and – if we’re feeling brave – firing up the BBQ. It’s a time to try new places and make the most of the gorgeous area we live in.

This time around we are looking at the old holiday ethos of taking nothing but photographs and leaving nothing but memories, and applying it on our own doorstep too.

Summer is a great time to take steps to live more sustainably, cutting down our food miles, not buying single-use plastic items and reducing the amount of waste we generate.

It’s also a great time to try to use more public transport, and in this edition we’re working with Merseyrail to look at great days out on the train, highlighting the many great destinations on the network.

At the end of many features you’ll see the address and web details as usual, but also the nearest station, if you’d like to look at travelling there by train.

It’s a great option for a hassle-free trip, with no parking or traffic to worry about. Family tickets are just £11 per day, with unlimited off-peak travel for a family of up to five, and children under five travel free.

This issue is made – as always – with love, by a team of dedicated food and drink writers, photographers and designers. We hope you enjoy it.

If you have suggestions for future editions please do let us know. We’d love to hear them.

Have a fabulous summer.

Jade Wright Editor, Good Taste magazine jade@goodtastemagazines.co.uk www.twitter.com/JadeWright www.instagram.com/goodtastemagazine www.facebook.com/GoodTasteMagazineUK

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Cover picture taken at Forza, West Kirby

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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

Crafty street food at Bundobust 11

How you can be a part of it 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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Dream job 12

Flour power 40

Market forces 18

Recipes 30-33

Highland flings 46,47

PLUS: El Gato Negro 9 Green Fork 18 Al fresco dining 23 Toast of the town 24 Family pages 28 - 29 Best cookbooks 34 Summer drinks 36 - 38 Grafitti spirit 41 Christmas venues 42-43 California dreaming 45

Summer days Drink it: Jägermeister Mule This summer Jägermeister is introducing the Jägermeister Mule, a refreshing mix of Jägermeister, ginger beer, cucumber and lime.

The cocktail is now available at Santa Chupitos on Seel Street and The Font on Arrad Street, where they even give a jug of it away to the pub quiz team with the best name each week.

Alternatively, you can make your own and serve it with pre-drinks, with a special brunch, or at a summer BBQ.

Make a Jägermeister Mule What you’ll need: 50ml of ice-cold Jägermeister, ginger beer, lime, cucumber, ice Method: Toss a handful of ice cubes into a nice long glass Pour over 50ml of ice cold

Jägermeister, without spilling a drop Fill to the brim with your ginger beer of choice Make it fruity with a wedge of lime, squeezed in for maximum taste Top it off with a slice of refreshing cucumber Jägermeister Mule: Sorted.

Get your bake on Has GBBO fever got you baking mad or has your own office bake-off got you all a flutter? Well, help is at hand with OXO’s top kitchen tools.

The flexible stainless steel Bent Icing Knife blade glides over icing while the angled blade keeps your hand and knuckles well away from your masterpiece. RRP £6.97 With two layers of bristles to hold and transport liquid with ease, the Silicone Pastry Brush is simple to clean and will never clump or shed its bristles. RRP £5 www.oxouk.com

Diary date: Wirral Food and Drink Festival Bringing together an abundance of local producers and celebrity chefs from Wirral and beyond, the new Wirral Food & Drink Festival presents a two-day gastronomic experience for food and drink lovers in Birkenhead Park.

With elements curated by Wirralborn chef Paul Askew of The Art School Restaurant, right, the festival promises a showcase of what Wirral has to offer from field to fork.

September 7 and 8, Birkenhead Park.

Nearest Merseyrail station: Birkenhead Park 6

Boxing clever Heartier is an online meat delivery company based in the UK – as they’ve just launched their new subscription boxes.

There are four different boxes, starting from £30 and they can be customised by content and delivery frequency.

You can see the boxes and read more at www.heartier.com. They’re offering Good Taste readers £12 off your first box – just enter the code GOODTASTE in the discount code box.

Try this: Woodside Ferry Village Woodside Ferry Village is now open. Overlooking the River Mersey and views of the Liverpool skyline, it offers food from traders including Bacaro Pizza, Cowfish Smokehouse, Caffe Cream, Sukhothai and The Refreshment Rooms. www.woodsideferryvillage.co.uk.

Nearest Merseyrail station: Hamilton Square

EastZEast/Paula Basnett/Caffe Creme

Summer nights

What to watch: Gary Usher Gary Usher’s Channel 4 documentary finally hits our screens this autumn.

The one-hour show follows Pinion’s journey from former betting shop into Prescot’s first new restaurant to open in 30 years.

It will include the initial crowdfunding campaign, which saw him smash his £50,000 target in less than an hour.

At the time Usher, the Elite Bistros founder, said that he hoped Pinion would become part of the regeneration of the area, which had seen a drop in footfall since a shopping complex opened nearby.

Over the last few years Gary has gained a fiercely loyal following, largely thanks to his refreshingly honest opinions about the restaurant industry and his willingness to take risks.

This in turn has led to massive support for the creation of his restaurants, which have mostly been realised through crowdfunding.

Elite Bistros comprises Kala in Manchester; Sticky Walnut in Hoole; Burnt Truffle in Heswall; Hispi, in Didsbury; Wreckfish in Liverpool; and of course, Pinion in Prescot.

Where to eat: Forza Summer nights call out for pizza, and few places do it better than Forza. The West Kirby bar and restaurant serves up beautifully rustic Neapolitan-style slices – uncorrupted and unembellished.

Purists will love it. The tomatoes are San Marzano, grown with love in the sun-drenched volcanic soil around Mount Vesuvius. Known for their stronger, sweeter flavour, firm pulp, deep red colour, low seed count and fabulous flavour, this is no ordinary tin of tomatoes.

Similarly, the flour is Caputo, beautifully finely ground and imported by the sack from Naples. Baked in a beautiful

Gozney oven, they emerge with a distorted shape and uneven distribution of toppings and a soft-crusted pizza, which is firmer and has a delicious doughy but airy crust.

The leopard spots – crucially, without a crunchy texture or burnt taste – around the cornicione, (the pizza’s raised outer rim), are the trademarks of rustic, lowtech baking, and the interior of this crust is soft and steamy.

Don’t miss the cocktails too – we grabbed our cover picture of a negroni and an Aperol spritz while we waited the one minute for our pizza to go in and out of the oven.

Find out more at www.facebook.com/ forzawestkirby

Nearest Merseyrail station: West Kirby

Where to stay: Pullman Hotel If you’re looking for a home away from home this summer, look no further than the newly refurbished executive suite, located on the executive floor of the Pullman Hotel.

With a huge lounge, dining area, dressing room and gym area – complete with weight selection and cross trainer – it’s so comfortable you may not want to leave.

But if you can prise yourself away, it’s in a fantastic location, with views over to the Wheel of Liverpool and the Royal Albert Dock beyond, plus the M&S Bank Arena right on the doorstep.

Don’t miss the fully stocked mini bar, offered free of charge, plus lots of lovely welcome details.

King's Dock, Port of Liverpool, Liverpool L3 4FP, 0151 945 1000, pullmanhotels.com.

Nearest Merseyrail station: James Street www.goodtastemagazines.co.uk

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The Chef’s Table Dan Speak, head chef at 1539

Dan will soon be introducing his Chef’s Signature Menu to 1539, showcasing some of his favourite dishes which will run alongside his summer a la carte menu

How do you decide on the dishes for a menu such as this? Do the dishes on this menu compliment each other or is it an experimentation with different palates?

Which three ingredients could you not live without?

I try to keep the ingredients seasonal, the menu has to be balanced in flavour and we like to also see what foods are on trend. We do a daily lunch menu so this is a good way to practise and try out new dishes

What was the first dish you learnt to cook?

What was your inspiration behind this menu?

Butter, eggs and potatoes.

My first job was in a small family-run restaurant, the head chef was from Bakewell and taught me how to make a traditional Bakewell tart.

Who was your main cooking influence growing up?

This menu was very personal using a lot of ingredients and flavours that I like.

I feel quite lucky that I have always known what I wanted to do for a career from a very early age. My Mum has always helped and supported me in this and taught me what she knows in the kitchen.

Do you have a favourite dish from this menu?

I think the wood pigeon, roasted pearl barley, hen of the woods, pickled brown cap mushrooms is my favourite. It’s something a bit different, great flavours and the hen of the woods garnish is just divine.

Do you have a signature plate that you like to cook at home?

A favourite of my girlfriend’s is pan-fried sea bass with sautéed potatoes, savoy cabbage, caper, shallot and Dijon sauce.

What is a dish or flavour that shouts summer to you?

What has been your proudest moment?

There is nothing better than a fresh, juicy homegrown tomato with a pinch of salt, eaten while out on a family picnic.

Going to cook for the Prime Minister at 10 Downing Street for a special St David’s Day celebration, back in 2015.

What is your guilty food pleasure?

1539 overlooks Chester Racecourse at Nuns Road, Chester CH1 2LY, 01244 304 611, www.restaurant1539.co.uk.

Corned beef and brown sauce!

Nearest Merseyrail station: Chester

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Spanish mains W

hen Simon Shaw set his heart on opening a restaurant in Liverpool, he knew what the key ingredient to success would be.

“It is 100% about getting the right people working for us,” explains the Chef Patron and Creative Director of El Gato Negro. “It’s the people who make or break a business, whether they’re front of house, being the face of the company to customers, or working away in the kitchen or behind the bar, making the food and drink which keeps people coming back. I knew that if I could find the right people and convince them to work for us, then we’d make it work.”

It certainly seems to be a success so far. The acclaimed tapas restaurant which, under Simon’s watchful eye,

has attracted widespread critical acclaim, is already catching the eye of visitors and locals. The restaurant has received recognition from Hardens, Michelin, The Times and The Good Food Guide, and this year was awarded a prestigious Michelin Guide Bib Gourmand for the third year running.

The Liverpool site, in the grandeur of Exchange Flags, is the latest restaurant for the group, which started

in Ripponden and then opened in Manchester. There are plans for a Leeds site later in the year too.

“Liverpool is such a beautiful city,” says Simon. “It’s somewhere I’ve been watching for a long time, hoping maybe at some point we could open here. But I know it’s a hugely competitive market here. Anyone coming in really has to be at the top of their game."

Set across the one open floor, El Gato Negro Liverpool offers dining for 240 guests. Signature dishes include morcilla scotch eggs with mushroom duxelle, apple purée and aioli; mini Catalan chorizo with Aspall cider; chargrilled octopus, new potatoes, capers, shallots and aioli, and Padrón peppers with Halen Môn sea salt.

Solo diners or those simply looking to get closer to the action will love the chef’s table, where they can watch Shaw’s award-winning team at work on the charcuterie counter.

As well as the food offer, there’s an impressive bar list of classic cocktails, beers and a select range of Spanish wines and sherry.

“Liverpool is a food-loving city, and we wanted to get the offer exactly right,” says Simon. “Call me biased but Exchange Flags is really special, when we were introduced to the site, we knew it was for us. It’s a beautiful building steeped in history and has the most incredible features. Finding the right heritage building in the right location is key to that and in Liverpool we’ve found both.”

El Gato Negro, Exchange Flags, Liverpool, www.elgatonegrotapas.com Nearest Merseyrail station: Moorfields

Morcilla Scotch eggs with mushroom duxelle, apple puree & aioli

Mixed dishes

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Navaricco chickpeas with fritarda sauce and caramelised cauliflower florets and crispy onions 9

FROM THE PRODUCERS OF AN INSPECTOR CALLS & THE WOMAN IN BLACK

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everymanplayhouse.com • 0151 709 4776 22/07/2019 12:42

Bundobust adds a crafty twist to Indian street food

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n food and drink – as well as in life – the best things come from pairing two perfect partners. At Bundobust, Bold Street’s hot new eatery, those elements are Indian street food and craft beer.

Its concept was a partnership right from the beginning. Six years ago founders Mayur and Marko teamed up for an event in Bradford, pairing the food from Mayur’s family restaurant Prashad with Marko’s bar The Sparrow, one of the first craft beer bars in the country.

Marko says: “We wanted to show that there was more depth and opportunity to pairing beer and Indian food than just cooling your mouth down with a pint of Cobra after eating a Madras, and being able to introduce people to new, vibrant, and exciting versions of things that they’re already familiar with and nostalgic for seems to have really resonated.

“A lot of the recipes that we use came from Mayur’s family kitchen in some capacity, whether that’s the family kitchen, or the one at Prashad, so that gave us a good foundation to work with. The pop-ups were invaluable in evolving the service style and the vibe of Bundo. As much as we love curry houses and grew up eating in them in Bradford, we didn’t think that was the right fit for what we wanted to do at Bundo – the whole regimented starters, mains, naan or chapati, rice or chips or half & half etc.”

Instead they tried something fresh and new, even down to the way it was presented.

A partnership that started in Bradford has now opened on Bold Street “We started using Vegware pots in the beginning, because they’re made from plant-matter and totally compostable, so they were the most sustainable and ecologically responsible way of doing things,” says Marko. “It just so happened that the standardised portioning was perfect for how we wanted to serve our food, a modular menu that can adapt from solo bar-snacking all the way up to a communal build-your-own feast.”

The street food style offers delicious dishes Gujarat-style, as Mayur explains: “The Pav Bhaji is a bit of an unsung hero on the menu; it’s a mixture of potato, cauliflower, and peas, all cooked down with our garam masala which gets added at different points throughout cooking so each side comes in layers, served with a toasted brioche pav so you eat it like a sloppy joe.

“Street wallahs in India cook huge batches in pans about 8ft wide, it’s well impressive to watch. We haven’t been able to get a pan that size through the door yet though…

“We’ve become well known for our Vada Pav – a spiced mashed potato patty, deep-fried and served in a brioche bun with homemade chutneys – because who’s going to be able to resist the allure of deepfried double-carbs after working their way through part of our beer list? Okra Fries, in a chick pea batter with black salt and mango powder, are also a Bundo signature.

We calculated that our head chef Maity has chopped over a million individual okras since starting with us.”

There is a great range of vegetarian and vegan dishes. Does it take a lot more thought to come up with imaginative nonmeat options?

“It would actually require more imagination to shoehorn non-meat options into the menu,” laughs Mayur.

“Various cultural and economic influences mean that a lot of Indian food, street food especially, happens to be vegetarian, and we want to be faithful to that, so everything on the menu happens to not contain any meat, and over half the dishes can be served totally vegan.

“Not that you’d notice anything was missing. We actually get a lot of customers bringing their parents in and only breaking the news to them that they’ve just eaten ‘vegetarian food’ after they’d admitted to loving it!

There’s an impressive range of choice on the drinks menu too.

“Craft beer is our main drinks focus,” says Marko. “We’ve always considered ourselves to be a craft beer bar that also does amazing food, so we like to offer a good mix of timeless classic styles, as well as keeping up with the latest developments from cuttingedge breweries on a par with any of our bar peers.

“Our most popular beer is Bombay Dazzler, an Indian-spiced witbier with cardamom and coriander, which we brewed with Northern Monk, who are old friends of ours going back to the Bradford days.

"We’ve got something for all palates though, and our staff are more than happy to talk you through any recommendations and pour a few tasters to help you decide.

“The good thing about Bundo is that it’s whatever you want it to be, from a pot of Okra Fries over a sharing bottle, all the

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way up to everything on the menu and one of each off the beer board.”

It’s a close-knit team who clearly love what they do.

“We’ve always said that the team is as integral to the Bundo experience as the food or the drink, as it’s the people that make or break it, and the Liverpool team are brilliant, there’s 15 in total and they all just get it and they’ve really come on board with what we’re about and how we like to deliver the experience to customers. A few of them were already fans from visiting us in Leeds or Manchester, so that helps!”

The restaurant is perfectly placed on Bold Street, Liverpool’s best-loved food quarter.

“It’s inspiring seeing such a variety of businesses all thriving together. Liverpool is so lucky to have nurtured such a hospitalitydriven area that has developed in a kind of grass-roots way.

“The first thing we did in Liverpool was a collaboration supper club with the team from Maray who we’ve become good friends with, with Bundo being born out of collaboration it’s something that we really see the value in, creatively, so look out for more Bold Street collabs in the future!”

Bundobust, First Floor, 17-19 Bold St, Liverpool L1 4DN, 0151 705 1688, www.bundobust.com

Nearest Merseyrail station: Liverpool Central

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Cheshire-based mobile afternoon tea and baking school, Room Forty, has lifted two new awards at this year’s Northern Enterprise Awards.

The micro bakery was declared Best Mobile Afternoon Tea & Baking Company and Leading Northern Provider of Baking Workshops.

The new awards follow on from founder Jen Perry winning Hospitality Provider of the Year at the Warrington Business Awards and winning Silver in the Tiptree

World Bread Awards.Jen says: “I’ve created a little business that I love. I work hard and like to think that the energy and passion that I put into every bake, afternoon tea and baking class reflects in the service and product that we provide.

"I have had so much wonderful support from my micro team and customers, and it is thrilling to receive these two new independently judged awards.

“We began bread making courses a couple of years ago and now run them

across the north west, teaching others to make our award-winning white delight loaf, creating a new generation of bakers.

"Our recipe is simple. Give something extra. Try something new. Delight in surprising your customers...and have people around you that believe in you.

Anything is possible. This award proves it.”

Room Forty can be found at www.roomforty.co.uk

My dream job

Dave Roche, General Manager at Allerton Manor Golf Club

Tell us about your role I took on the role about four months ago and it’s been a great move for me personally. Having spent the last seven years running restaurants across the city I am delighted to have joined the team here and instantly felt at home.

I’m usually in for 8.30am, and start the day with a walk round the site, checking in with the kitchen, front of house staff, events team, golf shop and green keepers. We are very busy in the restaurant from breakfast right through to dinner.

What’s your favourite part of your job?

That no day is the same! With the size of the estate here, we

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always have something different going on – from a busy restaurant service, to weddings and other events in The Hay Loft, golf competitions and live sport in Fletcher’s Bar. I haven’t worked that closely with weddings before joining, and there’s certainly a lot of job satisfaction that comes from running someone’s big day.

Tell us about the team you work with The team is fantastic, a real pleasure to work with. We’ve recently promoted Robbie Parr to head chef. He came in at junior sous level, has risen up through the ranks and is currently working on launching his first menu for us.

Do you have any particular favourite dishes on the menu or drinks from the bar?

Allerton Manor Golf Club, Allerton Rd, Liverpool L18 3JT, www.allertonmanor golfclub.com Nearest Merseyrail station: Hunts Cross

What would be your advice to someone looking to follow in your footsteps?

The steak baguette or roasted salmon on the new menu are my favourites. When it comes to drinks, I’m not the most adventurous, usually a pint of Peroni does the job!

The industry is extremely hard and demanding. You need to really love it or else you’ll struggle. It’s also fantastically rewarding, looking after guests, delivering weddings, training and developing staff.

How did you get started in the industry?

What brought you to Allerton Manor?

I was studying at university 18 years ago and I worked as a bartender in Loaf in Chester, then moved to Edinburgh where I joined Living Ventures, moving to Liverpool to take over Alma de Cuba, then opened Lucha Libre and Miyagi.

I’ve lived in Liverpool for 11 years and it’s always been a place I have spent a lot of time. I’ve been playing golf here since I arrived and I have been a regular customer in The Old Stables since it opened a few ago. I got talking to the owner on New Year's Eve

last year and he mentioned that they were in the market for a new GM, I met him mid-January and the rest is history.

What have been your proudest moments in the job?

Delivering the Fan Zone for the Champions League final. We had 800 supporters on site, two giant screens and four mobile bars.

The night was a fantastic success When you get a rare moment off, what do you like to do?

If I have a day off during the week I will play golf, any time I get off over the weekend is family time.

Wheeler's offers old-school dining in Pullman class L

ots of restaurants offer pre-show menus, but few are as much of an event in their own right as Wheeler's of St James’s.

Marco Pierre White’s restaurant at the Pullman Hotel Liverpool is just a stone’s throw from ACC Liverpool and the M&S Bank Arena, making it the ideal venue for a pre-show meal and drink.

The early evening menu is beautifully seasonal, with highlights including roasted tomato soup, confit duck leg and a selection of local cheeses, and offers great value, with two courses and a glass of wine for £20 per person.

Running from 5-7pm, it offers a light and super-fresh seafood dish or heartier options for chillier nights when sometimes only comfort food will do – Marco has a choice to fit the bill.

Wheeler’s of St James’s is a nod to the original Wheeler’s which was established in 1856 and was credited with being the “world’s oldest and finest fish brand”.

There’s parking onsite and if you really want to make a night of it, book in for lunch, go and see a show and then stay overnight in the luxurious hotel rooms.

If you’d rather choose from the a la carte menu, favourites include coque de boeuf, oysters Rockefeller and Mr White’s Shepherds Pie. Seafood is the key component of the menu, with classic recipes from the original Wheeler's and other dishes that have been re-worked by Marco.

Wheeler's' reputation has been built on seafood; however, the menu offers a variety of meat, vegetarian and vegan dishes too.

The Pullman Hotel, Kings Dock, Monarchs Quay, Liverpool, L3 4FP, 0151 945 1010, www.mpwrestaurants.co.uk.

Nearest Merseyrail station: James Street

GREAT BEER, EATS AND BEATS

#cOmmOnpeOple

Great British bakeware, made with love in Liverpool

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head of The Great British Bake Off returning to our screens in August, heritage kitchenware brand Tala is perfect for all those bakers who want to emulate the nation’s best amateurs.

Its beautiful ceramic mixing bowls have been used in the iconic tent in previous series, and its Dry Cook's Measure is a true Scouse classic.

The Indigo and Ivory Cooks Measure, right, lets you tip and measure ingredients quickly and easily. Unique to Tala, this brilliant kitchen gadget allows you to measure dry ingredients with speed and accuracy, without using weighing scales.

Beautifully handmade in Liverpool on the same machinery that has been used since the 1920s, the design and production methods remain largely unchanged, involving over 20 hand processes. Made by a small group of highly skilled Scousers, it is a true British classic.

The Tala Icing Syringe Set includes a syringe, a selection of six nozzles to create different decorative designs, and comes with a 'How to Decorate a Cake' booklet; a step-by-step beginners' guide to icing cakes and biscuits.

An antique Tala nozzle still fits one of their syringes today as none of the production processes have changed.

Tala is also famous for its stoneware, and the Indigo 30cm Mixing Bowl, above, is similar to the ones used in previous years by Bake Off favourites.

The wide rim allows plenty of room to mix ingredients and, as it's made from the highest quality of stoneware, it won’t chip and will last a lifetime.

Tala Originals – a multi-functional set of three cake tins, left, – is perfect for using as storage, as well as transporting bakes. Tala only uses the best production methods and metal to make these tins, making them lifelong purchases and easy to wipe clean. The three cake tins nest snugly inside of each other and come in a variety of sizes to accommodate all bakes, big or small.

Find out more at www.talacooking.com

New vegan cake slices launch with all the Bells & Whistles A new vegan cake in three delicious flavours –Berry & Cashew, Nut Truffle and Ginger & Apricot – has been launched by Bells & Whistles.

Gluten, wheat and milk-free, Bells & Whistles’ vegan cake slices are all under 120 calories per slice, which means that whether you’re on the go, taking a break at work or having friends round for a cuppa, you can enjoy this rich, indulgent treat.

Available in Sainsbury’s ‘free from’ aisles and online at www.sainsburys.co.uk

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H

abibi’s new Habby Hour is sure to raise a smile, with 25% off food and drink from 3pm to 6pm, Monday to

Thursday.

The New Brighton bar and restaurant, part of the bustling Victoria Quarter, serves up dishes from the Middle East and North Africa, with a fresh take on kebabs grilled over charcoal, served with homemade flatbreads, and Meze platters piled high to share with friends.

Set back from the main drag of the seafront, it’s part of a network of pretty roads bordering Victoria Road, the town’s original high street, now packed with independent businesses.

There’s a real attention to detail – from menus created with painstaking care, to the interior, where handmade tiles sit alongside rough-hewn concrete – all set to a soundtrack of music found on travels around the world.

Traditional cocktails are delicately scented with rose, tangerine and pomegranate, which sit alongside intriguing, limited-edition canned beers, premium draught lines, as well as specially selected wines and fizz.

Happy Hour runs Monday to Thursday from 3pm to 6pm, apart from bank holidays. Find out more at www.habibibar. com or @habibi_new_brighton on Instagram.

Nearest Merseyrail station: New Brighton

Reasons to be cheerful…

MAKE MORE OF Dine on 2 courses from our set menu and we’ll treat your friend to 2 courses for free.

AVAILABLE EVERY MONDAY 12-7PM Offer available for groups of up to 8 people only.

01244 304 611 | restaurant1539.co.uk The Racecourse, Chester, CH1 2LY

Golf club where good food is par for course

W

hether you’re looking to brush up on your golf or simply somewhere to enjoy a delicious lunch, Sherdley Park will have something to suit.

Work recently finished on the clubhouse following a £1 million refurbishment.

The ever popular club in St Helens has been taken over by Green Circle Estates – the team behind the transformation of Allerton Manor Golf Club – and they have lovingly restored and improved the site, with a real focus on great food and a warm welcome.

The Park – Bar & Kitchen is a new restaurant, bar and terrace, open to all members of the public and park goers – it’s not just for golfers.

Families are well catered for with high chairs and a brilliant kids’ menu. Dogs are welcome too, and there’s a gorgeous new terrace area to sit and watch the world go by – the “go to” destination in St Helens on a sunny day.

From hearty breakfasts through

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morning coffees, with tasty elevenses, to freshly made pizzas, sandwiches, burgers and steaks, it’s a flexible menu which caters for all tastes.

Live sports are shown on multiple TV screens so guests can enjoy watching rugby, football, tennis and even live golf.

For those who like to play – whether you are after a competitive 18 or a great day out with your favourite four-ball – the course itself offers affordable green fees, all set in the beautiful surroundings of Sherdley Park.

There’s even a driving range, and society and corporate golf packages are available.

Stefan Rae, general manager at The Park – Bar & Kitchen, says: “We’ve had such a terrific launch.

The people of St Helens have really supported us, and we have been made to feel as part of the community. If you haven’t had chance to join us yet, do come and see what we’re all about.”

For more information call the Sherdley Park Golf Club team on 01744 813149 or visit www. sherdleyparkgolfclub.com

Duke Street Market creates100 jobs

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uke Street Food & Drink Market has opened its doors, hosting some of the city’s best independent businesses.

The 5,000 sq ft, million-pound development is home to six food businesses, a flagship restaurant, three bars and a florist, creating more than 100 jobs.

The restoration of this 100-year old warehouse has been led by co-founders of Graffiti Spirits Group, Matthew Farrell and John Ennis (the team behind Santa Chupitos, El Bandito, Salt Dog Slims, 81ltd and Santa Maluco) with Alexander Bennett, Joshua Marco and Simon Marco, from food and drink operator, Urban Food & Drink.

The team first found the Duke Street site in 2016 and the opening comes after a lengthy planning process and major structural work.

Matt says: “We want Duke Street Market to be an artisanal hub for years to come and something that the people of Liverpool can be proud of. The building looks

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fantastic and will be a place where quality, experienced operators can come together under one roof.”

Duke Street Market houses a 50-cover showpiece restaurant, Pilgrim, which appeared on BBC2’s My Million Pound Menu earlier this year. www.dukestreetmarket.co.uk

egan celebrity chef Sean Paul Redding has brought his Green Fork concept to South Liverpool.

Texan-born Redding, who has cooked for the likes of Paul McCartney, Kate Moss and Liv Tyler, is known for his modern, refreshing twist on traditional vegan cooking.

His new residency, dubbed ‘Green Fork’ is on offer at The Bistro in Rose Lane, Mossley Hill three nights a week. He says: “Having moved to England from America and working in London for more than 25 years, it’s fantastic to begin this new residency in Liverpool.

“The food culture of this city is outstanding, with taste for quality vegan dishes ever increasing.

When I was approached about the opportunity, I didn’t think twice.”

Green Fork menus are influenced

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by the countries Sean Paul has visited and his own cajun background, infusing aromatic taste and flavour.

“Many people overlook vegan offerings when eating out, but I often challenge them to give it a go – they’re usually surprised by what they taste,” says Sean Paul.

His CV boasts some of the best known restaurants globally, including The Ivy, Daphne’s and J Sheekey’s. His vegan skills were well recognised at London’s Mana restaurant which has been recognised by The Vegetarian Society and won TimeOut’s Best Vegetarian Meal.

Green Fork runs at The Bistro at 52 Rose Lane every Thursday, Friday and Saturday evening. Booking is highly recommended, by emailing fiftytworoselane@gmail.com or calling 0151 352 8785

Bar of the season: Commonhall Street Social, Chester

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hether you're gathering friends together for an all-day catch up, planning to make the most of a lazy afternoon in the sunshine, or just stopping in for a quick pint, it’s hard to beat Commonhall Street Social.

With an impressive list of cocktails, wines, and an award-winning selection of craft beer the hardest thing at this Chester bar is picking the right tipple.

Luckily, the bar staff are warm and welcoming, and will happily guide you through the list.

Similarly, the summer food menu is packed with options and draws inspiration from around the globe, combining comfort food and cult classics, with a street food twist.

Don’t miss the social snacks and loaded fries, which are perfect to share, if you’re feeling generous. Or settle back with a pint and order a Philly cheese steak ciabatta, halloumi and red pepper wrap or a Commo greek salad for the perfect lunch.

There's plenty on the menu for vegetarians and vegans too, including their pulled BBQ jackfruit bao buns, pictured right.

The interior is cool and modern, but on a sunny day it’s hard to beat the terrace, with a ping-pong table and chilled out environment, including heaters for when the weather is cooler and a BBQ for the summer months.

It's the perfect location to sit back and pour a nice cold beer. Cheers!

10 Commonhall Street, Chester, CH1 2BJ, www.commonhall.co.uk

Nearest Merseyrail station: Chester

KIDS EAT FREE THIS SUMMER For every adult main course purchased enjoy a children’s meal complimentary.

Monday to Friday until 30th August 01244 304 650 | thewhitehorsechester.co.uk | The Racecourse, Chester CH1 2LY

goodtaste promotion

Recipe for the perfect kitchen A new kitchen is a big investment so here is what you should ask before buying

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he days of the kitchen being purely utilitarian are long gone. Now kitchens are the heart of the home, used for evening entertainment, work and family rooms.

It’s probably the most expensive room in your home, so it is certainly worth putting the time in to get it right first time.

The choice is wide ranging, it can almost be baffling – traditional, Shaker-style, modern,minimalist? Then there’s the offers, how do you suss out what’s real value and what you’ll pay for down the line anyway?

What questions should you be asking when you’re traipsing the family around the showrooms on a Saturday afternoon?

Dave Charlton, owner of JD Kitchens, says: “A good kitchen should last you at least 17 years, and even then, we think it should still look as good as new – in fact, we’re now being contacted by the people who we installed their kitchens for in 2002.

“There’s nothing wrong with them physically, they just want a change, so we’re refitting their old kitchens as utility rooms.”

He adds: “Are you a busy family that has homework to consider whilst you’re getting on with the evening meal? Do you have a dog that needs to have their own space

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– yes, we’ve designed around the pooch before!

“If you and your partner cook equally, but you’re short and he’s tall – would it help if your cupboards could pull down so you can get rid of the step, or have different height worktops to both work comfortably? How about waist height dishwasher or washing machine to make life easy for both of you?

Have an open mind “A great designer will work with you to bend and flex ideas and come up with something that you might never have imagined!

Open up “More often than not these days we’re removing walls between the kitchen and dining room to open up the space and create light and flexibility. Can your kitchen company project manage this too?

What’s the latest in extraction?

“The great news is that the new Neff extraction systems are low noise and can even simply filter your air when you are not cooking.

“We rate the Neff induction hob with integrated extractor. It’s a sleek way to ensure you’ve got design and functionality ticked off your wishlist, and with no bulky

overhead extractor it's sleek and stylish too.

How sustainable is it?

“As well as the clean lines that you’d expect from a company that specialises in German engineered kitchens, we’re also talking to our customers about sustainability.

“Schuller and Next125 kitchens are award-winning for their environmentally friendly production methods, and timeless kitchens that will last the test of time.

Products like the Quooker Cube with its three in one fizzy water, cold-water filter and boiling water function save on single use plastic and save energy too. It’s amazing.

What about the technology?

“This is the most exciting and dynamic development in kitchen design, and just keeps getting better. Just this month Neff have launched their new range which come with an app. So you can switch on the cooker and change the temperature on the fridge from wherever you are.

“Whether you’re looking for bread proving drawers, chef-standard equipment or just simply want an oven to throw your micro meal into (surely not!) the tech can be built in. Gadgets galore!"

The devil is in the details “Don’t sign up before you've had a home visit. All too often we hear that the costs of a kitchen have risen simply because no one had been out to do a site inspection before the plans and price were agreed. Done right, the price you’re quoted should be the price you pay.

What’s the aftercare like?

“The last thing you want is to spend thousands on your new kitchen and be left with something you’re not 100% happy with. Members of KBSA (Kitchen, Bathroom and Bedroom Specialists Association) provide each of their customers with financial protection for your deposit and six years warranty on the fit – even if the company is no longer around. We love offering this to our customers. We call it peace of mind."

JD Kitchens 4 Gorsey Lane, Warrington WA1 4PE www.jdkitchens.co.uk 01925 636997 Owner Dave Charlton Established 17 years Specialising in Schuller, Next125 and Mackintosh

goodtaste promotion Case study: The Colliers' design-led kitchen The Brief This is the home of a busy couple with two young children with a much loved, and very large dog! They’d inherited the dark and impractical builders’ kitchen, with limited workspace. And found it a challenge to move around the space together, particularly during busy mornings, when the dog is at its liveliest!

They desperately wanted a complete redesign to provide: A practical, robust kitchen with dynamic cooking and food prep areas; More light into the dark and dreary space; Flexibility of the dining area, with choice to adapt it for larger family occasions; More storage; A new boot room with access from the kitchen The Solution

Pictures: Paul Chadwick

Our first challenge was to redesign the space so that it met with the clients' needs for flexibility of use and improved natural light.

We removed a walled archway that separated the dining room from the kitchen to make the existing floor to ceiling window a principal feature, and increase the natural light available to both rooms.

We then created a doorway into the existing garage, half of which was subsequently converted into a functional boot room.

The couple wanted a stunning design feature at the heart of their kitchen but needed to ensure it was durable and practical for family life. To meet their aspirations and match their property, we installed an island using the largest possible single piece of 20mm Dekton (quartz, glass and porcelain) worktop measuring a weighty 3220 x 1440. With no joins or wastage, we certainly made the most of this beautiful and expensive material.

Set into the Dekton clad island is an 80cm Neff Twistpad Fire induction hob, whilst two pop up plug sockets and USB ports provide further flexibility for its use as a home/work space and baking prep area.

Extraction and air quality filtering is maintained overhead, in a bespoke bulkhead that accommodates

www.goodtastemagazines.co.uk

the motor and brings the extractor closer to the cooking area to maximise efficiency.

Instead of traditional tiling, we designed the kitchen vertically, installing full height recess cladding with a rail system continuing around the kitchen, freeing up worktops for aesthetic and practical purposes.

Wraparound end panels and lava black grip ledge profiles provide dramatic effect and give the illusion that the worktops are floating, whilst matching plinths bring cohesion and quiet elegance and sophistication to the room.

The kitchen was designed with an aesthetic approach, with gentle grid lines and handless features providing structure and interest to the ergonomic, clean design lines. The black plinths both complement and contrast with the concrete and grey units, whilst beech wood accessories

bring warmth and further depth to the design.

Every cupboard and deep drawer was carefully considered for storage, ergonomics and aesthetics. The tall fridge unit was mirrored with matching height cupboard doors which bely the range of drawers hidden behind.

Extra height tall units were installed to maximise the storage available in the kitchen and remove dust traps, reducing cleaning times. Even the more practical elements of the kitchen, such as the Quooker fusion round tap and one and a half bowl sink are stylish and considered.

One of the key requirements from the customer was to ensure that the new dining space was flexible and worked well ergonomically in the open plan space. We innovated and designed a dresser in the same materials as the kitchen, but at reduced depth to increase the floor space. The dining room now has flexible storage, natural light and the flexibility to seat up to 12 people.

The whole family are delighted with the flexibility of their new home. Even the dog gives his tail a happy wag, knowing he has plenty of room to move around in!

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brooklyn

to beirut hip hop - kebabs - cocktails

HABIBI

3 GROSVENOR ROAD, VICTORIA QUARTER, NEW BRIGHTON, CH45 2JD FOLLOW @HABIBI_NEW_BRIGHTON

great

outdoors Five of the best open-air places to wine and dine this summer

The Park – Bar & Kitchen

This gorgeous sun trap in Sherdley Park Golf Club is perfect for afternoon drinks, or lunch in the sunshine. The Park – Bar & Kitchen in St Helens opened in May after a £1m refurbishment and is located at the ever popular golf club, which was taken over by Green Circle Estates (the team behind the transformation of Allerton Manor Golf Club) last June and is open to golfers and non-golfers alike. It’s dog-friendly inside and out, so you can even bring your four-legged friend.

Don’t miss: The freshly made pizzas, alongside sandwiches, burgers and steaks.

Sherdley Park Golf Club, Saint Helens, WA9 5DE, www.theparkbarandkitchen.com

The White Horse Grab a seat in this beautifully tended beer garden and conservatory – gloriously sunny on a good day and snuggly and covered when it’s chilly – and indulge in a spot of people watching whilst sipping on something hand-shaken and superb.

The White Horse has a spacious beer garden with children’s play area, outdoor bar and BBQ, all in the paddock of Chester Racecourse. There’s also a conservatory, with retractable roof – perfect for the changeable British weather.

Don’t miss: Little ones can explore the different sized ships in the impressive outside play area, while mum and dad enjoy a drink from the outside bar and BBQ. Chester Racecourse, Chester, CH1 2LY, www.thewhitehorsechester.co.uk

The Old Stables After-work drinks just got that bit sunnier thanks to The Old Stables summer gin terrace.

The ever-popular South Liverpool restaurant at Allerton Manor Golf Club has opened its sunny garden, in partnership with Liverpool Gin. Open daily though the summer – weather permitting – it offers live music every Friday from 6pm, and a great selection of local and national gins, including the full Liverpool Gin range.

Don’t miss: The state of the art Co2 glass chiller to make sure that each and every gin is served at the perfect temperature for maximum refreshment.

Allerton Rd, Liverpool L18 3JT, www.allertonmanorgolfclub.com

1539 Tucked away at the top of the Chester County Stand, the first floor bar and roof terrace at 1539 Restaurant & Bar offers panoramic views across Chester Racecourse. They’ve thought of everything with outdoor heaters and a wellstocked bar. It is also available for hire for parties and events, and the team are experts at making every guest feel welcome.

The space is split into three beautifully designed areas, each providing a unique advantage, with the roof lounge inside, and then the roof terrace – one section with a cover should it rain.

Don’t miss: The fantastic selection of spirits, fizz and cocktails, plus every Friday after work there’s the fantastic Let the Weekend BeGIN, with a G&T of your choice for £4.50.

Chester Racecourse, Chester, CH1 2LY, www.restaurant1539.co.uk

Commonhall Street Social Chester’s laid back day-to-night venue, Commonhall Street Social, has a beautiful outdoor terrace, complete with ping pong table and places to chill on a sunny summer day, or right through into the evening.

Enjoy food and drink and soak up the sunshine.

Don’t miss: It’s dog friendly too – dogs even eat free on Sundays!

10 Commonhall St, Chester CH1 2BJ, www.commonhall.co.uk

www.goodtastemagazines.co.uk

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goodtaste events guide with Merseyrail

Toasting the past

The play Toast vividly recreates Nigel Slater’s childhood through the tastes and smells he shares with his mother.

It’s coming to the Playhouse in September, and here the food writer and journalist tells us about seeing his memoirs brought vividly to life – and the surprising impact his story has had on audiences.

What’s Toast about?

Toast is the story of a little boy who feels abandoned because his mother dies when he’s very young and his father falls in love with another woman. The boy’s life suddenly changes with the arrival of a woman who’s completely different from his mother. It’s about learning to make your own way and gaining the strength to do something surprising at that young age, to make big decisions about your life.

boy any more, it’s me. The words I spoke stayed with me. I put them in the book and now they’re on stage as well.

What moved you to write your memoirs?

I wasn’t the driving force, actually. I was asked to write an article about the food of my childhood. When I started writing, I realised that everything I was tasting brought back a lot of memories.

Every food item was associated very clearly with a particular part of my life or vignette from my childhood. The day after it was published, my editor said, “I think it should be a book.”

How did you feel when playwright Henry Filloux-Bennett asked about adapting it for the theatre?

It’s your story, but it sounds like you’ve managed to separate yourself from the character of Nigel.

I have, a little bit. There’s 50 years between us! He will always be another person until I sit in the theatre and watch either very tender scenes or very upsetting scenes.

Then suddenly all those emotions come flooding back and it isn’t that little

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I said “No”. I just didn’t see how it would work on stage. But when he sent part of the script I was completely blown away. I could feel the emotions; I could almost reach out and touch the people. I thought, “This is going to work, let’s have a go.”

Jonnie Riordon, the director, has done this thing that directors do of making the show not a slightly sad story of a little boy losing his mum and being forced to live with a stepmum he didn’t like, but a really joyous performance.

Right from the start, he decided that the heart and soul of this show is food. When I walked in on the very first night at the Lowry in Salford, I thought, “Where’s the smell of toast coming from?” It was Jonnie walking round waving bits of toast before the audience sat down.

There’s magic to it when the food appears.

For instance, my stepmother will open a cupboard and there will be a wonderful cake or some pastries waiting. It’s like little doors keep opening and food keeps appearing.

The food is almost a cast member in its own right. The cast, as well as having to remember their lines, positions and all the usual things actors do, also have to run into the audience and hand out sweeties and treats. It really makes quite an impact.

How involved with the production have you been?

Nigel with Nigella Lawson

It is my story, so I do feel protective of it.

But Henry got the spirit of the book straight away and Jonnie picked up the sense of fun, so I felt it was all in extremely good hands.

I’ve kept a close watch on it, but everyone understood it is more than just a story of

a little boy and his mum. It’s a bigger than that. It’s affected many people.

There are so many children that have felt abandoned after a bereavement. There are so many children that don’t understand why this new person’s come into Dad’s life or Mum’s life that they have to accept. It isn’t just my story. Lots of kids have that emotionally tough time. I hadn’t realised so many people would come up to me, send me letters or write emails saying, “That is my story. That happened to me.”

How closely have you worked with Giles Cooper, who plays the younger Nigel?

We have become very good friends. We talk a lot and he asks a lot of questions, which is great, but I’ve never, at any time, said “Nigel wouldn’t do that” or “Nigel didn’t say that”. I don’t want a carbon copy of little Nigel. And Giles is just wonderful. He plays Nigel with aplomb.

Finally, what can audiences expect from a trip to see Toast?

They can expect a magic, the luxury of nostalgia and some fantastic surprises and treats that you don’t usually get at the theatre.

It might be worth popping in a Kleenex as well, because there have been quite a few tears.

Nigel Slater’s Toast, Playhouse Theatre, September 10-14 www.everymanplayhouse.com Nearest Merseyrail stations: Liverpool Central or Lime Street

goodtaste events guide with Merseyrail

Perfect time for a day at the races

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ick start the summer holidays with a day of family fun at Chester Racecourse, with action on the flat and free fun activities for younger racegoers on the Open Course.

Taking place on Sunday, August 4, it’s the perfect opportunity to get together with family and enjoy a picnic in the heart of the fabulous city of Chester.

Children under 18 are eligible to attend all racedays at Chester completely free of charge when accompanied by a full paying responsible adult – and younger racegoers can enjoy free activities out on the Open Course between races.

For the ultimate experience, Parade with Aiden Byrne, pictured, is positioned in the ultimate location for any

racegoer, alongside the finishing post. An intimate, stylish, live-sports entertainment experience, it hosts just 60 guests, offering impeccable service and fine dining, all thanks to Aiden himself. Featuring a summer garden roof bar and viewing terrace, when the racing draws to a close the celebratory atmosphere carries on into the evening with a resident DJ and cocktail mixologists, making the most of the newest, most stylish raceday hospitality offering on the Roodee To discuss in more detail the hospitality packages available on the day, including private dining areas, call the Hospitality team on 01244 304 631, www.chester-races.com.

Nearest Merseyrail station: Chester

Pick your own fruit and veg down at Claremont From picking your own fruit to creative writing classes and even a classic car show, there’s plenty on this summer to keep the whole family entertained at Claremont Farm.

The Pimbley 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 who supply the farm shop, celebrating the variety of what’s on our doorstep.

Claremont Farm, Old Clatterbridge Road, Bebington, Wirral, CH63 4JB, 0151 334 1133, www. claremontfarm.co.uk.

Nearest Merseyrail station: Spital www.goodtastemagazines.co.uk

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Mrs Danvers' tearooms offer a twist on a classic W

hen it comes to welcoming visitors with open arms, Manderley’s sinister and manipulative housekeeper might not be the first choice of character to name one’s cafe after. But the anti-hero of Daphne Du Maurier’s brilliant novel Rebecca has served Maria Panayiotis well.

Maria opened her tearoom in the beautiful Port of Liverpool building five years ago to pursue a perfectionist passion for tea, cake and all the most delicious things in the kitchen.

Her gorgeous vintage tearoom is decorated with comfortable armchairs and sofas, and on the walls there are photographs from the film of Rebecca. In pride of place there’s a painting of Mrs Danvers, who watches over the room with a steely glare – her eyes follow troublesome diners around the tearoom.

With the air of a bygone age, customers sip their tea from dainty china cups to the nostalgic strains of 1930s dance band music.

There’s a good range of teas and coffees to choose from, all carefully selected and the coffee is blended in-house.

Breakfasts are a thing of beauty at Mrs Danvers’, whether it’s a luxury Full English or fluffy pancakes, with crispy streaky bacon drizzled with maple syrup, sliced strawberries, banana and a cup of coffee or pot of tea. For breakfast on the go, try the teacakes, each the size of a side plate, which will easily keep you full until lunch.

Mrs Danvers does amazingly good home baking, too.

The quiche is so addictive it should really come with some sort of warning.

The vintage cheddar and onion and broccoli and stilton sell out early, so go in and get a great hunk of it while you can.

The sandwiches too are a real treat, packed with excellent quality cheeses, meats and other tasty treats, they take what could be fairly ordinary and make it

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something really special. For a sweet treat, don’t miss the old-fashioned Victoria sponge or deliciously gooey brownie, or choose from an extensive menu of scones, some even have edible glitter.

As you might expect, afternoon tea is really something very special. Mrs Danvers’ Deco afternoon teas are a real treat and a great deal at £25 for a standard tea and £35 for the super luxe, with complimentary fizz.

It takes some planning, and should be booked at least 24 hours ahead. It’s perfectly suited to birthday parties, baby showers and catch-ups with the very best of friends. They even do weddings, where they are served on Deco platters and offer a delivery service.

There’s an impressive attention to detail in everything Mrs Danvers serves up, from the tastiest side salads, with a drizzle of homemade Greek or French dressing, to the coffee, which is worth the trip on its own.

They’re open from Monday to Friday 8-2:30pm for breakfasts, lunches, cream teas, afternoon teas, and that amazing coffee.

Head inside the Port of Liverpool Building, the prettiest of the Three Graces, and step back into a bygone age.

As the unnamed narrator in Rebecca says: “If only there could be an invention that bottled up a memory like scent. And it never faded, and it never got stale. And then, when one wanted it, the bottle could be uncorked, and it would be like living the moment all over again.”

In their little tearoom, Maria and her team have created that bottle. We just need pop the cork.

Mrs Danvers’ Cafe Port of Liverpool Building, Pier Head, Liverpool L3 1BY www.facebook.com/MrsDanversCafe 0151 227 2533 Nearest Merseyrail station: James Street or Moorfields

Families

Child-friendly dining in style The White Horse

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he White Horse is that rare beast – a gastropub which is as much fun for the children as it is for mum and dad.

With its elegant Scandi style and friendly staff, it offers relaxed dining, perfect for family gatherings. Located at the heart of the city on Chester Racecourse, it’s a great spot to enjoy a family day out or walk on the racecourse or river, followed by drinks and light bites or something heartier.

The adult menu offers delicious stone-baked pizzas and sharing nibbles, alongside fresh, seasonal dishes using locally sourced produce such as crispy Cenarth brie fritters with red onion jam, luxury lamb hot pot and rhubarb & ginger crumble.

Their newly introduced ‘Sunday Sharers’ are an excellent addition for those visiting with families or 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.

Kids eat free this summer – on Mondays to Fridays until August 30,

there’s a free children’s meal with every adult main course purchased.

Favourites on the menu include mini versions of adult favourites, and make your own pizzas – chef sends out the base with tomato sauce so that little diners can add all of their favourite toppings. It’s then cooked to crispy perfection in the woodstone oven.

Dogs are welcome throughout the pub and there’s a fantastic outdoor play area with pirate ships. It’s great for sunny days, with an outdoor bar and grill, so grown ups can eat and drink outside while little ones burn off their energy.

Don’t miss: Ahoy shipmates! Enjoy some swashbuckling fun at the Pirate Party throughout the summer holidays.

Every Wednesday from 12-6pm, dress up in your best pirate outfit, sail the Roodee on an outdoor ship and enjoy activities such as face painting, a kids’ disco and a treasure trove of prizes. It’s free, but table bookings are a good idea as it can get busy.

The White Horse, The Racecourse, Chester CH1 2LY, 01244 304 650, www.thewhitehorsechester.co.uk

The White Horse

Pullman Hotel, Wheeler's of St James’s

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ating out with little ones in smart restaurants can be a little nerve-wracking, even for parents who regularly eat out themselves. But at At Wheeler's of St James’s in the Pullman Hotel Liverpool, they welcome children with open arms.

As you’d expect from Marco Pierre White, there are plenty of seasonal favourites on the main menu, from heritage tomato with watercress, mozzarella and fresh basil (£6.95) to pan-fried salmon with tips of summer asparagus, heritage carrot purée, the freshest new potatoes, basil oil and soft herbs (£17.50).

Marco has put his stamp on the steaks too, with hearty fillets, ribeye and chateaubriand served with a choice of sauces, triple cooked chips and roast potatoes. While it takes its food

seriously, the atmosphere is relaxed and family-friendly, with a free main meal and soft drink to children under 13 with the purchase of an adult main course from the a la carte menu.

Children’s options include Marco’s mini fish and chips, chicken goujons and chips, omelettes with cheese, tomato, mushroom or ham or the chance to build a burger – a beef patty or crispy chicken patty in a warm brioche bun with French fries and a choice of cheese, bacon, tomato, onion ring, bbq sauce and iceberg lettuce.

Situated next to the M&S Bank Arena and ACC Liverpool, it’s the perfect place to eat before a show, or to stop off on a walk along the waterfront with its museums, galleries and attractions.

The Pullman Hotel, King's Dock, Monarch's Quay, Liverpool, L3 4FP, 0151 945 1010, www.mpwrestaurants.co.uk

The Park

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rom a hearty children’s breakfast to delicious mains and even a tasty mini Sunday roast, little diners are well catered for at The Park Bar and Kitchen, the new clubhouse at Sherdley Park Golf Club in St Helens.

The children’s bunker breakfast (£4.50) is a great start to the day, with bacon, sausage, baked beans, scrambled egg and toast, and main courses including chicken goujons, plus pasta, pizza, fish and chips all for £4.95 each. Sunday roasts change weekly – check the blackboards for details.

Sherdley Park, St Helens, WA9 5DE, www.theparkbarandkitchen.com

Giant robots including a 12-foot-tall bear and a six-metrelong snake are among the special creations on display in a new exhibition of prehistoric predators at Chester Zoo. Thirteen life-

sized animatronic hunters - built in America - star in the new show, titled Predators.

Predators is free with normal zoo admission and it runs every day in the summer until Sunday, September 8.

www.chesterzoo.org

The UK’s biggest ever LEGO® brick safari has come to Knowsley Safari Park.

Visitors are in for a real treat www.goodtastemagazines.co.uk

with 82 life-size model brick animals made from over 1,000,000 bricks.

Until Monday, September 2. www.knowsleysafari experience.co.uk

Drayton Manor Park in Staffs has a fun-filled programme, with a host of brand-new shows.

Thomas-lovers will be able to enjoy exclusive meet-and-greets with the Fat Controller and the station team from the hit TV show. Book in advance for the best deals at www. draytonmanor.co.uk 27

Families

Summer is the perfect time to... peppers stuffed with cream cheese, chargrilled artichoke hearts, plump and juicy Italian mixed olives, sweet, flaky aragostine filled with lemon cream and indulgent hazelnut baci di dama.

There are plenty of drink options too, ranging from fantastic Italian red wines to zesty Limoncello.

the Wholeleaf Company, which are 100% compostable, shows. Unlike paper plates, they are durable and suitable for all types of food and liquids - and are both oven and freezer safe. No plate- scraping, washing up or blacksacking. Just pop the lot in your food waste or compost.

Find out more at www.thewholeleafco.com.

Sign up for Forest School Make mud pies and build dens in a camp in the middle of the woods. There’s potion making, craft sessions, messing around with tools, mini beast hunting, hammocks and a whole forest full of adventure.

Over the summer Douglas Tree Forest School runs an outdoor holiday club every school holiday for 4 to 11 year olds. No two days are the same, but there are always snacks cooked over the fire, den building, nature crafts, team building games, mindfulness activities, insect and treasure hunts.

There are also stay and play sessions for children age 2-7 years every Saturday, with structured activities or games on offer, as well as rope swings, mud pie making and craft-based fun. Each session ends with toasted marshmallows in front of a roaring campfire.

Douglas Tree Forest School, Storeton Woods, Wirral, douglastreeforestschool.com.

Picnic in style Online Italian delicatessen Diforti takes the stress away from packing the perfect picnic with their bespoke hampers.

Pick your favourite Italian treats online and Diforti will do the rest – packing your selection into a traditional wicker hamper, which will be delivered as soon as the next day. Shoppers can choose from a selection including red

Build your own swing

Carlo Diforti, Director of Diforti, says: “With the ‘create your own’ hamper, customers are able to select their favourite Italian foods from our extensive range for the perfect picnic – all you need to bring is the company.”

Diforti was founded in 1875 by Michele Diforti in Caltanissetta, Sicily. The family-run business has been run by great-great-grandsons Carlo and Andrea since 2005, bringing the best traditional Italian flavours to the UK, through the online delicatessen.

The ‘create your own’ option for hampers is available at shop.diforti.com, alongside a variety of pre-made hampers.

Ditch disposable plastics From garden parties, to picnics, to weddings or birthdays, there are a whole host of occasions this summer that might call for disposable tableware. But it doesn’t have to be plastic, as this range of Palm Leaf products from

Stay safe outdoors with these tips from Daisy First Aid

Age appropriate antihistamine will help with pain and itching, you can also apply calamine lotion.

Call 999 if they show signs of anaphylaxis, symptoms include swelling of mouth, tongue and airway, which needs to be treated immediately.

Bee and Wasp Stings

Apply a high SPF sunscreen at least 30 minutes before going outdoors and reapply during the day and after swimming.

Dress your children in protective hats and clothes, ideally with sun protection. Try and keep them out of direct sunlight between 10am-4pm.

Remember to protect their eyes; choose sunglasses with UVA & UVB protection.

You can still sunburn on a cloudy day, so always protect them.

A bee will usually leave behind a stinger attached to a venom sac. Remove it quickly using a scraping motion, a hard edged card like a debit card is perfect for removing the sting. Wasps don’t leave their stingers which means they can sting again.

Clean the area with soap and water Apply an ice pack wrapped in cloth or wet cloth for a few minutes.

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Relax when you're out in nature with this fun Hape portable swing. Once set up between two strong trees, It provides a fun swing or a place for children to sit. It has an impressive maximum weight of 110kg, but isn’t suitable for children under 5 years.

Available from www.amazon.co.uk for £21

Sun Safety

Dehydration

Swimming Safety

Give your child frequent water breaks and spray down children with a spray bottle Half fill a water bottle and put in the freezer, then fill the rest with cold water to keep cool during the day when out and about. Add slices of fruit to add variety.

Always supervise young children near water, don't be distracted by your phone!

Even if a pool has a lifeguard, know where your children are and what they are doing.

Give your children water confidence by taking swimming lessons.

Have swimming rules for children like never swim alone, jump in feet first and check the depth, do not push others and let them know where to get help in an emergency.

Lost Child Busy beaches, theme parks and events are the times when your little ones can wonder off. Show them a landmark for them to go to if they lose you and discuss ‘what if’ you get lost – go to a lifeguard, policeman or mother with kids.

Use a child wrist band with your mobile number printed on. Put them in bright clothes.

Take a First Aid Class It is never too late to learn lifesaving skills.

Daisy run them across Liverpool.

Don’t be the one not knowing how to help your child. www.daisyfirstaid.com

Families

Ideas to keep your little ones entertained Hape Super Spirals

Tala family bakeware

Full of exciting twists and turns, Super Spirals marble run from Hape is jam packed with a collection of brightly coloured building blocks, accelerators, roulettes, xylophone rails, see-saws and curved rails – not to mention the transparent stairway – and the four special control blocks which add additional elements of surprise, randomly distributing the marbles from every direction.

We liked that it was made with natural materials and brightly coloured water-based paints, and with a whooping 129 pieces, it’s a big build. Our testers worked as a team to allow the marble to run freely through the track, developing future engineering skills with hands-on fun.

Hape’s Super Spirals is £160.55 from Amazon.

With the school holidays upon us, family-friendly baking products will keep little hands entertained all summer. We loved the Tala Mini Cookie Cutters (£11), which includes teddy bear, gingerbread man, heart and star shapes and is ideal for producing edible cake toppers or bite sized treats. Made from strong heavy-duty metal, they offer great performance with a soft grip cover that’s gentle on toddler hands.

There’s also a Gingerbread Family Set (£3.50), perfect for pastry, sugarpaste, cookies and biscuits, creating freshly-made personlised baked goods. Available from www. amazon.co.uk.

Super Tips Thank goodness for washable pens - the saviour of many a sofa, carpet and lightcoloured outfit. We tried the Super Tips Markers from Crayola, and were impressed by the versatile tips that draw both thick or thin lines. Best of all, the washable ink is specially formulated to easily wash from skin and most children's clothing.

Over the summer packs of 12 are reduced at Wilko from £2.50 to £1.50, along with Bic and Wilko own brand colouring books, pens and pencils.

Tried and tested: Jade Wright reviews the Axkid Minikid

In-car safety is child's play P arenting is full of milestones – that wonderful first smile, those wobbly first steps, the precious first words and the race to safely guide the tiny babies we were given into happy, healthy, independent children.

It often comes with questions from friends and family too: “Is she sleeping through the night yet?”, “When is she going to nursery?” and “When will she start sitting forward in the car?”.

In our case, with our daughter Bea, the answers are no, we don’t know and definitely not any time yet.

Tests show that pre-schoolers are especially vulnerable in the event of a car crash. Their heads are disproportionately heavy in relation to the rest of the body and the neck muscles are not yet fully developed. Frontal impact tests show that the strain on the neck is five times greater when the child is sitting forward facing compared to when sitting rear facing.

If the child is sitting in a rear-facing child car seat, the impact is spread over the whole large area of the child’s back, neck and head, thereby significantly less strain is put on their neck, making it up to five times safer in the event of a collision.

So we have decided that even though Bea is a tall and active two-and-a-half year old , we’d like to keep her sitting backwards for as long as possible.

Of course, there are questions: Where will her long legs go, won’t they get car sick, will she be able to see anything?

Kindly, the team at Swedish carseat supremos Axkid invited Bea to try their award-winning Minikid, which has been designed to provide the best possible safety and comfort for both small and large children, enabling them to travel rear-facing for as long as possible.

First impressions were positive.

Compared to other seats we’ve tried, it was quick and simple to fit, and we didn’t need Isofix for it - just the rear seatbelt, plus its own fold-down support leg and the tethers it was supplied with.

It’s usually bought from a specialist retailer, who would help with fitting, but my husband managed with an online instruction video and a minimum of unrepeatable words.

The seat is suitable for use from when a child can sit unaided through until they weigh 25kg (approx. 125cm/or six years) and offers five recline positions to obtain the optimum position for each child depending on height and age.

The moment of truth was Bea’s reaction. The colour was a big hit - she loved the bright green blue ‘petrol’ shade.

She snuggled down into the thick and comfy headrest, which along with the internal harness, automatically adjusts according to the child's length and size when the harness is pulled.

She happily stretched out in the impressive amount of legroom, compared with other rearward-facing seats we’ve tried.

But where do their legs go?

We’ve had this question a lot, and

Bea in her AxKid Minikid child seat the answer seems to be that they go wherever she wants to put them.

Children are much more flexible than parents and when she plays, she often sits on the floor with her legs bent or crossed. It is often us parents who think that it looks uncomfortable, just because it might be uncomfortable for us adults.

Doesn’t it make them feel sick?

We’ve tried the seat on long motorway journeys and short trips to the shops, all without incident, or even complaint.

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Due to a bit of a detour on the way to the RHS show, we’ve also tried it on bendy country lanes and hump-backed bridges, again without issue.

Can they see anything?

Along the way Bea has spotted animals, trains and airplanes as we’ve gone, so it seems she can see through the windows well. The high position is a help too. We’ve got a mirror on the seat so that we can keep an eye on her - but that seems to be more for our benefit than hers.

The verdict We knew that the Axkid Minikid was reassuringly safe. No-one wants to think about what happens in an accident, but the seat is fitted with ASIP, an innovative side impact protection system which provides the best possible protection in the event of a side impact collision. It has also has passed the rigorous Swedish Plus Test, the strictest car seat standard.

It’s also parent and child friendly on a day to day level too – comfortable and easy to get little ones in and out of. The seat covers come off and go through the washing machine on a normal cycle, something I tested pretty early on after Bea covered it with a beaker of orange juice.

It isn’t the cheapest seat on the market - although Axkid do offer a similar seat with fewer whistles and bells if price is an issue - but to be ale to keep Bea rearward facing for as long as possible it’s definitely worth the investment.

Find out more at www.axkid.com

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Recipes

Lisa Faulkner's PASSION FRUIT KEY LIME PIE Aiden Byrne's MANCHESTER TART

This delicious key lime pie with a passion fruit twist will put a spring in your step and a tingle in your taste buds. A crowd pleaser for any occasion, this light and zesty dessert is an exciting take on a traditional key lime pie. Decorate with fresh lime pieces for a fruity addition.

Lisa says: “I love this dessert. It’s super quick to make and delicious!

Lining the tin with Bacofoil® NonStick Baking Paper, with its unique dimpled surface, ensures the pie lifts straight off the paper, leaving it looking beautiful.”

Ingredients: 500 grams of unsalted butter 500 grams of caster sugar 350 millilitres of whole eggs (mixed) 125 grams of soft flour (sifted) 187.5 grams of ground almonds 187.5 grams of desiccated coconut

Serves: 8-10

Method:

Preparation Time: Approx. 15 minutes Cooking Time: Approx. 25-30 minutes

Preheat the oven to 180°c. Line the base of a 23cm loose bottom tart tin with Bacofoil® Non-Stick Baking Paper (this will ensure the pie won’t stick) Place the biscuits in a Bacofoil® All Purpose Zipper Bag and seal. With a rolling pin, crush the biscuits until you have fine breadcrumbs Melt butter in a pan. Add the crushed biscuits and mix together. Then press the mixture into the prepared tin. Bake in the oven for 10 minutes Whisk egg yolks and lime zest together until yolks are pale and thick. Whisk in the condensed milk for a further few minutes then whisk in the lime juice. Lastly, add the passion fruit and stir. Pour the mixture onto the cooked biscuit base. Bake for 1520 minutes until it is just set Let the pie cool, then cover and refrigerate until ready to serve Decorate with lime pieces (optional)

Ingredients: For the base: Bacofoil® Non-Stick Baking Paper 110g/4oz butter 225g/8oz digestive biscuits For the filling: Juice of 4 limes Pulp of 2 passion fruit Zest of 3 limes 3 large egg yolks 14oz condensed milk

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As served at Parade Perfect for a tea time treat

Method: Toast the coconut on a tray at 160oc for 15 minutes or until golden brown. Cream the butter and the sugar together in a food mixer, while this mixture is still in the food processor gradually add the egg.

Add the ground almonds and the coconut then add the flour.

Mix until fully incorporated and store in a piping bag.

Place in the refrigerator for a couple of hours to firm up and the pipe into desired mould and bake at 170c for 12 minutes.

Allow to cool and the dress with raspberry jam and coconut cream.

Recipes Photo: Chris Terry

Nadiya Hussain's RAS MALAI CAKE Ras malai is Bengali for 'juice creams'.

They are these little bits of cake that bob around in gently spiced milk, like a floating cheesecake thing. This is my version without the floating. Same delicious flavours – rich, creamy and lightly spiced and fragrant.

For the cake 10 strands of saffron, dropped into 4 tablespoons of warm milk 250g unsalted butter 250g caster sugar 5 medium eggs, beaten 250g self-raising flour 1 teaspoon baking powder For the milk drizzle 100g milk powder

150ml boiling water Cardamom seeds, removed from the pods and ground For the buttercream 2 cardamom pods, crushed 3 tablespoons whole milk 300g unsalted butter, softened 600g icing sugar, sifted To decorate Edible rose petals, mixed with 100g roughly chopped pistachios Method Preheat the oven to 170°C/fan 150°C. Grease and line two 20cm sandwich tins.

Make the saffron milk. Place the butter and sugar in a bowl and whisk until light and fluffy and almost white. Add the eggs a little at a time, making

sure to keep whisking. Then add the flour, baking powder and saffron milk, and fold the mixture until you have a smooth, shiny batter.

Divide the mixture between the two tins and level the tops. Bake for 20–25 minutes.

Meanwhile, make the milk drizzle by mixing the milk powder with the boiling water in a bowl.

Add the ground cardamom seeds and mix.

As soon as the cakes are out of the oven, drizzle some of the milk all over the top of both cakes and leave in the tin for at least 10 minutes before turning them out and removing them to cool on a rack.

To make the buttercream, put the crushed cardamom pods in a small bowl of the milk and leave to infuse.

Meanwhile, put the butter into a mixing bowl and whisk until very soft and light in colour.

Add the icing sugar a little at a

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time, whisking after each addition, until all combined. Then pour the cardamom milk through a sieve into the buttercream and whisk until really light and fluffy.

Once the cakes are totally cool, place one cake on your serving dish and spread an even layer of buttercream over it.

Put the other cake on top. Flip the cake over so the milk drizzle top becomes the bottom and sandwiches the buttercream.

Spread some buttercream evenly across the top and the sides and use a ruler to level off the edges.

If you have any cream left over you can pipe little kisses on top.

Then gently take the rose petals and pistachios and press them into the bottom edge of the cake.

Recipe from Time to Eat by Nadiya Hussain (Michael Joseph £20) Time to Eat is on BBC2 now.

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Recipes

Veggie

de-lights

WW – the new Weight Watchers – has released a new cookbook, based entirely on recipes that are vegetarian and vegan.

Whether you’re a full-time veggie or vegan, or if you’re just trying to go partially meat-free, these recipes are simple and designed to showcase how tasty this cookery can be

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Recipes Green tagine with preserved lemon couscous (main picture, left) A delicious Moroccan-style dish that features a medley of green veg and herbs. SmartPoints value per serving 6 Serves 4 Prep time 10 minutes Cook time 20 minutes, freezable Ingredients: 1 large fennel bulb, trimmed, cored and thinly sliced, fronds reserved, 2 garlic cloves, finely chopped, 1 teaspoon ground ginger, 1 teaspoon ground coriander, 1 cinnamon stick, 350ml vegetable stock, made with 1 stock cube, 4 courgettes, trimmed and cut into 4cm chunks, 100g pitted green olives in brine, drained and halved, 2 tablespoons chopped fresh flatleaf parsley, plus extra to serve, 2 tablespoons chopped fresh coriander, plus extra to serve, 200g couscous, 2 preserved lemons in brine, drained, halved and finely chopped, juice of 1⁄2 lemon, calorie controlled cooking spray, 1 large onion, thinly sliced Method: Mist a large flameproof casserole or tagine dish with cooking spray and set over a medium heat. Add the onion and fennel and cook, covered, for 10-12 minutes until soft, then stir in the garlic and all of the spices and cook for another minute. Stir in the stock, courgettes and olives and simmer for 5 minutes. Remove and discard the cinnamon stick. Season to taste, then stir in the fresh herbs.

Meanwhile, put the couscous and preserved lemons in a large bowl and pour over 250ml boiling water from the kettle. Cover with clingfilm, then set aside for 5 minutes, until all the liquid has been absorbed. Fluff up the grains with a fork, then stir through the lemon juice and season to taste.

Serve the lemon couscous topped with the tagine and garnished with the extra parsley and coriander, and the reserved fennel fronds. The tagine can be frozen in an airtight container for up to 2 months.

Cook’s tip: If you can’t find preserved lemons, you can use the finely grated zest of 1 lemon instead. The SmartPoints will remain the same.

Butter bean pancakes with fresh strawberries Added beans helps keep the SmartPoints low, and the pancakes are just as delicious. SmartPoints value per serving: 6 Serves 4 Prep time 15 minutes + resting Cook time 20 minutes, freezable Ingredients: 400g tin

Oat waffles with mixed berries These oaty vegan waffles are crisp, fruity and delicious. SmartPoints value per serving 6.

Serves 2 Prep time 10 minutes + standing Cook time 10 minutes Ingredients: 125ml oat milk, 75g porridge oats, 3 small ripe bananas, roughly chopped (you’ll need 250g), 4 tablespoons plain soya yogurt, 200g strawberries, hulled and quartered, 150g raspberries, 150g blueberries, 2 teaspoons maple syrup

butter beans, drained and rinsed, 2 eggs, 2 tablespoons clear honey, 2 teaspoons vanilla extract, 150g self-raising our, sifted, 150ml skimmed milk, calorie controlled cooking spray, 200g 0% fat natural Greek yogurt, 200g strawberries, hulled and diced Method: 1. Put the beans and 4 tablespoons water in a food processor and blitz until completely smooth. Add the eggs, 1 tablespoon of the honey and the vanilla extract,

Method: Put the oat milk, oats and bananas in a food processor and blitz until you have a smooth batter. Leave to stand for 20 minutes – the mixture should be thick, but pourable.

Preheat a waffle maker according to its settings. Pour in the batter, being careful not to overfill – this mixture is enough to make 2 square waffles.

Cook according to your waffle maker instructions until the waffles are cooked through and golden. Serve the waffles topped with the yogurt and berries, with the maple syrup drizzled over.

Cook’s tip: You can also make these in a silicone mould. Bake at 200°C, fan 180°C, gas mark 6 for 10-12 minutes or until set.

and blitz again until completely combined.

Transfer the mixture to a large bowl and add the flour. Gradually add the milk, whisking, until you have a smooth batter.

Cover and set aside for 15 minutes.

2. Mist a large nonstick frying pan with cooking spray and set over a medium-high heat. Once hot, ladle in 4 scoops of batter to make 4 pancakes about 8-9cm in diameter.

Cook for 2-3 minutes or until bubbles start to appear on the surface.

Flip and cook for another

1 minute or until golden.

Transfer to a plate and keep warm. Repeat with the remaining batter to make 12 pancakes in total.

3. Combine the yogurt with 1⁄2 tablespoon of the honey in a small bowl. To serve, stack 3 pancakes per person and top with the yogurt, diced strawberries and the remaining honey.

The pancakes can be frozen in an airtight container for 2 months.

Cook’s tip: This is a vegetarian recipe, but could be tweaked to be vegan.

Priced £8.95, Veggie & Vegan is available exclusively in WW Workshops across the UK and online at www.weightwatchersshop.co.uk

www.goodtastemagazines.co.uk

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Essential holiday reading for food and drink lovers (who needs novels anyway?)

Read all about it Feeding a large family and juggling a busy career can be challenging, so Nadiya Hussain has put together 100 time-saving recipes to take the stress out of cooking and put the joy back into every meal, without breaking the bank.

It features inventive combinations, including Bao Buns with Spicy Tuna, One Tray Peanut Chicken, Jackfruit Curry and Nutella Mousse.

Michael Joseph £20

When Di Weiss waved her children off to university, she thought phone calls home would be the last thing on their mind. Not so! It turned out that her children couldn’t part from her delicious home-cooked food, which inspired her to write Simply No Weigh. Like a hug in a book, it’s a throw-ina-handful collection of recipes which proves delicious food doesn’t require exact measurements. www.austinmacauley.com/ book/simply-no-weigh

The definitive guide to the best pubs in the UK for food, drink, atmosphere and accommodation, The Pub Guide 2020 has been revamped, with traditional countryside inns, welcoming taverns, and foodie destinations, as recommended

by AA’s expert inspectors, the editorial team and reader suggestions. www.amazon.co.uk

Taking fabulous food photos is no longer the preserve of cameras with hefty price tags. Now, thanks to a new generation of phone, it’s possible to get pin-sharp images on the go. Alcatel’s new range offers an impressive camera, along with the latest in smartphone technology, such as facial recognition, fingerprint scanner and 2.5D glass for a fraction of the cost of premium handsets.

The Alcatel 1X is available now, SIM-free for less than £100, and the Alcatel 3 is £149.99, www.eu.alcatelmobile.com/gb

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An environmental foodie on a holistic path, Heather Thomas created The Mindful Kitchen. The feast of sustainablyled recipes includes leek and hazelnut risotto, pumpkin coconut soup, preserved pizza, zero waste veggie stock, rhubarb and lentil curry, oatmeal honey bread and apple cake lasagne. www. themindfulkitchen.org

WW, the new Weight Watchers, has a new addition to its Healthy Kitchen cookbook range, Veggie & Vegan. Packed with delicious ideas for breakfast, lunch and dinner, it offers 50 exciting, and satisfying, recipes that are simple to make. We have some ideas from the book in our recipe section. www.weight watchersshop.co.uk

Spice Drops have just made it easier to instantly infuse your bakes, breads, chocolates, sauces, cocktails – anything – with the fresh, aromatic taste of classic favourites sage, rosemary, oregano and lavender. Dispensed via a dropper included in each 5ml bottle, the exact amount of flavouring can be added with no mess and no waste. They also retain their flavour for up to three years after opening, unlike many dried herbs. £4 from Whole Foods stores or online at Ocado, Amazon or www.holylama.co.uk

Essential BBQ Herbs & Spices has emerged from Benjamin Bartlett’s demonstrations at food festivals and county shows and is aimed at enthusiasts wanting to enjoy their outdoor cooked food even more.

From storing spices to knowing how to do things such as roast and smoke your spices and cook delicious meat, fish, vegetable and dessert recipes this guide will give your BBQ the spice of life. £10 from www.amazon. co.uk.

a day in the life...

Diana Todd

'Time is precious' Proudest moment:

Diana Todd is Director of Sales & Marketing at Pullman Hotel Liverpool, with its restaurant Wheelers of St James’s. She was crowned Hospitality Personality of The Year at this year’s Downtown in Liverpool Business Awards. She lives in Wirral with husband Stuart and their daughter Sophia, who is almost four

I don’t often shout about this but I definitely think winning Hospitality Personality of The Year at the most recent Downtown in Liverpool Business Awards was one of my proudest moments and the fact that Stuart was there with me on the night, made it even more special!

What would be your advice to a first time visitor to Liverpool?

6am

Plan your trip and decide what you want to see before coming but allow time during your visit for your senses and curiosity to take you off on a tangent as that is often the beauty of Liverpool.

There is so much to see such as the Beatles Museum, The Royal Albert Dock, RLB 360 and all of these would be a must for me but there are also so many pop up events going on in the city that it would almost be cruel for you not to have the chance to explore some of these too –the Bordeaux Wine Festival, The Tall Ships, The Giants and LIMF to name just a few.

I’m really fortunate to be able to work round my husband Stuart’s work shift patterns, so I either do a 07.30-4pm or a 10-6.30pm, which suits me as I get to see Sophia before I leave and it sets me up for the day.

7.30am The day begins with a quick scan of emails and appointments and then catching up with my team, some of whom start at 8am, so even a 10- minute chat in the office is important for me to know they are OK and that we are all focused on the day ahead.

In my role, there’s no such thing as a normal morning as I am often in appointments with customers, internal meetings, catching up with the latest news in Liverpool, planning for future meetings, researching opportunities for us to help our partners, whether that be for accommodation or events they are holding. I work with a small team who are all incredibly hard working. Each one of the team has their strengths and challenges in ensuring we deliver on our promise to our customers.

12.30pm An important element of my job is to showcase the hotel and the restaurant and ensure that what we offer will meet and exceed our customers’ objectives. I am in a fortunate position to be able to dine from our Marco menu and still call it work! We only open for lunch when there are key events going on at the ACC Liverpool, and if I have lunch in the restaurant I always have smoked salmon served with brown bread and butter.

It sounds so simple and we feature it on our menu as a starter but it’s a 12” plate layered with smoked salmon and sprinkled with capers and lemon. It’s simply delicious!

We also have a staff canteen and I’m way too fond of that as well, but I’m trying

to make more of a conscious effort to bring in my own food, which tends to be seafood or chicken salads.

1.30pm Afternoons are made up of a lot of appointments and I get an awful lot of emails for events as far away as 2022.

We work very closely with the arena and convention centre. It’s great to be a part of bringing key events to the city such as the C&IT forum, The Horse show, Netball World Cup, Boccia world Championships, BBC and Labour Party Conference.

4pm If I am on an early finish I pick Sophia up from “Big Girl Nursery School” and we do something fun together - going to the park, learning letters, playing with water.

I always include Sophia in the cooking and we always eat together as a family.

6pm My favourite dish to cook is Terriyaki chicken or salmon. It’s so full of delicious flavours and really very simple to make.

All three of us love this dish and it also works well for entertaining, served with rice or noodles. I was lucky enough to live in the Maldives for eight years and I have some fabulous Maldivian dishes that I make at home, such as fish curry Mas Huni but they tend to be very spicy and it blows Stuart’s head off!

8pm Stuart and I put Sophia to bed, then I inevitably do emails (not every night) and then we watch something on the TV for an hour and that takes us to bed at 10pm. I then have to read to unwind from the day and I absolutely love to get enthralled in the latest story.

I tend to work a lot of evenings whether it be just catching up to prep for the day ahead or hosting drinks receptions in the hotel for our partners in and around the city. I get to meet the most amazing people, learn about a wealth of jobs and businesses and I also get to thank them in so many ways too. I think too often businesses become complacent about their customers and because we are in the hospitality industry it’s built in our core to say thank you and rightfully so but we like to do it with a wow factor. I often partner up with ACC Liverpool as we share many valuable clients and I will host them at some key concerts at the M&S Bank Arena.

I hosted a table of 10 at the Grand National at Aintree earlier this year and earlier this month we attended the practice session of the Grand Prix at Silverstone, which allowed me to build a connection with 22 key conference agents, in the hope that they will want to come to see Pullman Liverpool and see what our city can offer their clients.

For me it’s all about getting these large agents organising conferences up North to choose us rather than the traditional Manchester, Glasgow or Birmingham.

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How about on a rare day off?

On a day off, it’s all about spending quality time with my daughter. My house is a disaster zone because I really do think that this time is precious and with me working full time, it’s important that I play a part in her education and memory making. So we have a swimming classes every Sunday, but either after this or on the Saturday we will do local activities such as forest school, arts and crafts, we even helped four butterflies form from the tiny caterpillar stage over a five week period, so that Sophia could learn about their metamorphosis and life cycle. Although I think I had the most fun with this and releasing them was by far one of the most amazing things we have done together as a family. We also have membership to Chester Zoo, which I think is just fabulous and Alton Towers, so we make sure to take full advantage of these too.

Sometimes though, like today, we have a chilled out day and go to the cinema or the park.

The Pullman Hotel, Monarch's Quay, King's Dock, Liverpool L3 4FP, mpwrestaurants.co.uk, www.accorhotels. com, 0151 945 1010.

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Drinks

City of London Distillery City of London Distillery Murcian Orange Gin follows hot on the heels of City of London Distillery Six Bells Lemon Gin, both of which have a London Gin botanical base with citrus notes which make them perfect for summer cocktails, gin and tonic with a twist, or drinking neat over ice.

Available from www.amazon.co.uk for £35 for a 70cl bottle.

SUMMER BREEZES Check out these refreshing tipples for warm days and nights

Old School Brewery This award-winning Lancashire microbrewery at the foot of Warton Crag in north Lancashire makes beers with schoolthemed names. Sip a cool pint of Headmaster, or a scholarly Blackboard or Hopskotch, just don’t get stuck in Detention. www.oldschoolbrewery. co.uk

Patrón Tequilla This summer, sustainable tequila brand Patrón has created some beautifully refreshing tequila treats for you to fully get into the summer mood.

Watermelon punch Recipe 50ml Patrón Silver tequila 120ml Watermelon juice 15ml Fresh lime juice

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Martini Fiero Method Slice off a bit of watermelon flesh and put it into a blender to puree lightly, enough to liquefy the mixture. Strain through a fine mesh strainer to remove and pulp.

Combine Patrón Silver, watermelon juice, lime juice, simple syrup and salt and stir to thoroughly combine.

Serve over cubed ice in a rocks glass and garnish with a wedge of watermelon.

Move over Aperol spritz, Martini Fiero is the new drink that’s set to brighten up Instagram feeds this summer. Bold flavoured and brightlycoloured, it is designed to be paired 50/50 with tonic over ice for maximum impact with minimal fuss. Perfect for early evening drinks with friends. £12 from all major UK retailers.

Drinks No. 1 Rosemary Water No.1 Rosemary Water is the world’s first single extract rosemary drink. Packed with fresh, organic rosemary extract, it makes a refreshing and healthy drink alone, or mixed with something stronger.

Available from www.rosemarywater.com

Monin

Gin Mare

Once known as a coffee shop favourite, Monin is brilliant for adding flavour to cocktails. Now available in over 100 flavours, it's perfect added to a glass of Prosecco for your choice of cheat’s Bellini, or added to cocktails for a twist.

This summer the ultimate taste of the Mediterranean, Gin Mare, is bringing the botanicals of Arbequina Olive, Thyme, Rosemary and Basil to a G&T, perfect to drink in the summer season.

Try it in a Triple Orange G&T. Recipe: The Triple Orange 50ml Gin Mare Bar spoon of bitter orange marmalade 2 dashes of orange bitters 200ml 1724 Tonic Water Simply build into a glass and stir.

Melonade The perfect base for a French spritz, this artisan melon aperitif was inspired by the laid-back lifestyle of Southern France.

Bottled Provençale sunshine, it is made from melons grown in the Provence town of Cavaillon, using the original melon distillation developed by French monks.

Good Taste tip: Try a Melospritz, a combination of Melonade, prosecco and soda water.

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Drinks News Crumpton Oaks, the award-

winning cider from the home of Aston Manor Cider, has launched thirst-quenching farmhouse cider in two variants; apple and pear. The apple is made using the finest bittersweet apples from orchards in the Malvern Hills and selected local orchards across Herefordshire and Worcestershire.

Alternatively, Crumpton Oaks Pear Cider is made using the finest dessert pears. Find out more at www. crumptonoaks.co.uk.

Perfect picnic wines

Pimm’s No.6 Vodka Cup It’s Pimm’s Jim, but

not as we know it. Alongside its gin-based cousin No.1, Pimm’s No.6 Vodka Cup was launched in 1964, and is distributed exclusively by the Fine Wine and Spirits Merchants Justerini & Brooks.

With its lighter, crisper flavour profile and vibrant notes of citrus and herbs, the No.6 creates a delightfully balanced Pimm’s cup. £18.99 from www.justerinis. com/latest-offers/pimmsvodka-cup-exclusivity

ZeroWater’s filter is so powerful it could turn red wine into pure water, should you want to. We think that’s a waste of good wine, but it’s a great alternative to bottled water as its advanced filters remove virtually all dissolved solids in tap water, delivering great taste and a huge reduction in plastic.

The only pour-through filters on the market certified to reduce lead and chromium, it also reduces fluoride and other contaminants such as asbestos, plastics, pesticides, oestrogen, mercury and lead, to name a few.

From £24.99 at www. zerowater.co.uk.

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We all know picnics can take some planning.

As well as preparing and packing the food, it’s important to bring along a bottle of wine or two.

To make the picnic prep a little easier, here are a few bottles perfect for a summer picnic.

Baron De Ley Reserva Rioja This

Reserva doesn’t overpower cold meats such as sausage rolls and porkpies. In fact, meat really brings out the fruit characters in this full-bodied Rioja with its deep cherry colour and complex aromas, making for a perfect pairing.

It goes brilliantly with quiches too. Aged for 20 months in new oak casks and then matured in bottle to complete its evolution, it’s a picnic musthave.

Tesco, Waitrose, Co-op, £11-13

Corte Molino Prosecco This fizz brings

a sense of occasion to a picnic with its striking Tiffany blue label. It’s a popular go-to for summer whites; tastes as good as it looks with really fine bubbles and a delicious, snappily dry finish. Suitably refreshing for a hot summers day.

Co-Op, £8.50

Vandenberg Adelaide Hills Chardonnay Picnics call for

easy drinking light wines, and this sophisticated and elegant Chardonnay is just the one. This one has notes of citrus and pear as well

as subtle spice brought on by oak complexity, with a creamy refined finish. Thanks to its screw cap not only is it easy to drink, it’s also easy to open.

Co-op, £10

I Love MCR has unveiled

a pink Strawberry Jam Gin, in partnership with Mancunian jam connoisseurs, F. Duerr & Sons Ltd. £29 from ilovemanchester.com/ shop.

Spanning 19,000 acres of rolling farmlands and woodlands in the heart of Wiltshire, the Ramsbury Estate is amongst just a handful of distilleries in the world to craft its spirits from field to glass, by growing its own wheat and using its own chalk filtered water. £35 from Waitrose Cellar, Master of Malt and The Whisky Exchange.

Salcombe Gin has created Rosé Sainte Marie, a new Mediterranean inspired gin, named after the Sainte Marie lighthouse which marks the Southern entrance to the Old Port of Marseille. £40 from salcombegin.com and at selected independent retailers nationwide.

Graham's Fine White Port is a blend

of Gouveio, Malvasia Fina, Rabigato, Viosinho and Moscatel. A crisp and dry port with grapefruit flavour, this is at its best served in a long drink with tonic. Delicious in a P&T – or (White) Port & Tonic – which is set to rival the G&T as the drink of the summer, providing a refreshing and low-ABV alternative to the well-known classic.

It's available nationwide from Harvey Nichols or with online retailers including Master of Malt and TheDrinkShop. com at a snip around the RRP of £24.99.

Puerto de Indias

strawberry gin has taken Spain by storm and is now available in the UK. Made

by Sevillian distiller, Puerto de Indias, it’s made with wild Huelva strawberries. £27 from Amazon, Master of Malt and Whisky Exchange.

Property with goodtaste

The estate agent who's all about you

T

here’s an old Reeves & Mortimer sketch in which a couple go to view a house and the estate agent answers, ‘I don’t know’ to every question, right down to the most basic queries.

It might be absurdism, but for Phil Wragg, owner of So You Property, it’s well-observed comedy.

“The worst thing for the viewer is getting there and the estate agent not having the answers,” he says.

“We make sure we know everything that is knowable about the property so the potential buyer will know it too. The best way to sell your house is for me to give your viewers an excellent experience. And you won’t need to chase information because I will have already given it to you.

"By proactively keeping everyone up to date, the sense of panic is removed.”

With a background in retail lending, mortgages and property leasing – and time on the board of a community housing association – Phil says running his own local estate agency was the point his

professional and personal life had been heading towards for many years.

“With two kids, I’m in the dad’s taxi years, and it’s hard to take them to cricket and netball when you’re stuck in a motel in Swindon.”

Based in Hoylake on the Wirral, So You specialises in making sure that vendors and buyers have the

best possible journey through what can be one of the most nerve-wracking experiences of a lifetime.

“On any given Friday there will be people all around the country thinking they’re supposed to be moving today but then finding out they’re not. Finding out completion is delayed, not having their calls returned, wondering how it came to this. It’s that sense of helplessness.

"We will always get back to you, always do what we say we’re going to do. We take that vacuum of stress and fill it with confidence and assurance. With us, every step is important, from when we’re first at your home to talk about valuation and marketing, right through to moving day.

"We are offering a unique ‘best of both worlds’ mix of local, personal service and online value.”

So what can the seller do to increase the likelihood of a sale?

“You can’t underestimate the importance of kerbside appeal,” he says. “The gutters, the garden, the window frames being painted.

Those first impressions are key, so you’ve got to make sure they’re as

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''

We take that vacuum of stress and fill it with confidence and assurance

''

good as they can be before going on the market.”

And is the old cliché about the kitchen being the room that sells the house really true?

“For sure, people are moving away from the idea that the lounge is the centre of the home to a sense of family life being centred around the kitchen and the cooker.”

And what about baking bread and making coffee when the viewers arrive?

“Well it won’t do any harm if there are there great smells coming from the oven,” he laughs.

“To me it’s critically important that the viewer has the best experience possible because that’s the key to selling your home.

"Sellers and buyers are much happier when all the stress and uncertainty is taken away via good communication. I promise to do this and I always keep my promises.”

So You Property, 89 Market Street, Hoylake, Wirral, CH47 5AA, Tel: 0151 559 0779 www.soyouproperty.co.uk Member of the Property Ombudsman Service

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Natasha's flouring success Natasha Arbia cooks up gluten-free goodness for Liverpool with The Gildergreen

H

aving lived a gluten-free lifestyle for five years, Natasha Arbia from Toxteth wanted to use her passion for baking to show people that eating gluten-free doesn’t have to compromise on taste.

With one-to-one advice, support and training from the Enterprise Hub programme, she turned a passion for home baking into a flourishing business.

“I started to research the science behind gluten and what steps you had to take to recreate the properties,” she says. “I experimented with my own flour mixes and eventually started to make delicious cakes again.”

Feeling unhappy in her office job and with the support of her family, Natasha decided that setting up a business was now or never. And so, with help from Enterprise Hub, The Gildergreen was born.

“All my cakes are handmade and don’t contain added preservatives and chemicals,” she says. “Every cake

is made to order, so it’s really fresh when it reaches the customer. I try to create cakes that are a bit more special than those you find in the supermarket.

“I want my cakes to be a delicious treat and make my customers feel like nothing has been compromised by the lack of gluten. I use organic ingredients where possible and fresh fruit and veg.”

The business-planning process made Natasha feel slightly overwhelmed, but after contacting Enterprise Hub, business adviser Jo Mountfort helped to simplify the process and break it down into small tasks.

She says: “Jo made me see that it was actually achievable and not as daunting as I had thought.

She broke everything down for me into small tasks. I started to feel really excited and motivated and that I really could do this.

“Enterprise Hub has provided me with countless resources, spreadsheets and tools. Jo has been incredibly helpful, I come out of every meeting feeling empowered. I would not have been able to do this without her support and help”.

Although it’s early days for The Gildergreen, its fast becoming one of Liverpool’s go-to gluten-free brands. She has several regular stockists including a space at Woolton Farmers' Market and the University Square farmers market. Natasha has recently launched an online cake subscription service, sending out monthly letterbox-friendly selection of bakes alongside tea sourced from The Liverpool Tea Warehouse.

If, like Natasha, you would like to turn your hobby into a business, or if you have a new business under three years old you’d like to grow, then Enterprise Hub could help. If you’re based in the Liverpool City Region get in touch on 0151 706 8113, or email enterprisehub@ thewo.org.uk. www.thegildergreen.co.uk, Facebook or Instagram @thegildergreen

Graffiti

spirit

Matt Farrell, director and co-founder of Graffiti Spirits Group, shares his tips and tricks of the trade Tell us about the new consultancy element of Graffiti Spirits Group?

Since we have been in business for ten years, we have been asked many times to advise or support upcoming brands or budding restauranteurs, so we decided that we needed to make this an official offering. The food and drink industry is incredibly competitive and so having expertise or someone to mentor you can really give your business a head start. The opening of Pilgrim in Duke Street Market signified our new consultancy service and we’re both really keen to help businesses similar to Pilgrim develop, and give them life-changing opportunities, providing them with invaluable knowledge that we’ve accumulated following decades of experience.

What would be your advice to anyone looking to set up a food and drink business in Merseyside?

Be prepared for a bumpy ride. The food and drink industry is one of the most gruelling and heartbreaking businesses around but if you get it right then it can also be one of the most rewarding.

You have to know the industry and your audience and if you don’t then you must be willing to learn it from back to front.

What are the biggest challenges hospitality businesses face – and how can they avoid them?

The relentless need for change and constantly having to reinvent to keep up with current trends that seem to change in an instant due to the ever-growing, fast-paced, social media-driven world we live in. It is important to invest your time researching new opportunities to stay up-to-date with the current market.

Things have changed a lot since we started out in the hospitality industry – a guest's journey now starts on their phones and not when they enter the venue, so the imagery and marketing before this has become just as important.

This makes even getting guests to the venue more difficult and with the highest saturation of venues there has ever been, this can be a challenge for all.

It is important to diversify and offer something different or affordable in this current climate – that doesn't necessarily mean to cheapen your brand but to find different ways and ideas of being approachable. Yet, you must always believe in what you are doing.

upcoming creatives with a similar ethos on quality.

We thought long and hard about what the right mix should be and after countless cook-offs, and some tough decisions, we got to where we are today.

Like I said before, the current trends on how consumers are eating and dining have changed.

There is more interest in where the product is from, how it is cooked and what happens to it after it is used, so having a varied offering that appeals to a large demographic was essential.

It's very difficult to please 10 people all in one restaurant nowadays due to people's different eating habits or perhaps their economic circumstances, and Duke Street Market helps to bring everyone together under one roof and removes the barriers that a traditional offering can bring.

It’s a social culinary hub for all. We are so pleased with everyone and the relationship between all of the businesses is one of togetherness and harmony.

Where are the gaps in the market? What types of businesses would you like to see more of?

The market changes all the time. For example, experiential hospitality has become a huge part of socialising in the last five years. The consumer now wants more for their money and they want to see something different.

Fewer young people are reaching for alcohol and so filling that gap is people wanting an experience or an activity. There is room for experiential concepts to grow and we ourselves will be opening a retro arcade, 16 Bit Chicken.

There is a gap in the market and bringing a quality product alongside an experiential activity will be the key to the growth of this industry. However, personally I would like to see the rise of more new independent sustainable places to purchase food. I think it would be fantastic to see people shopping independently again away from the supermarket chains, as this is can often be the binding force behind communities.

We have seen this first in hand in coffee shops and how they add to the flow and the environment in the areas that they’re located in.

If you could go back and give your younger self one piece of advice, what would it be?

Tell us about the businesses you’re working with at the market – how did you get the balance right?

Probably to be more patient and not to be afraid.

To get where you want to be you need to take risks, but it will not always be plain sailing – there will be twists and turns and valleys along the way and this is when you need to persevere and when you learn about yourself the most.

At Duke Street Market, we wanted high quality operators but with a mix of experience. Some have been in the industry for years, and others are new

Duke Street Market, 46 Duke St, Liverpool L1 5AS. Nearest Merseyrail stations: Liverpool Central or James Street

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Matt Farrell, left, with fellow director John Ennis

Be prepared for a bumpy ride. The food and drink industry is one of the most gruelling and heartbreaking businesses around but if you get it right then it can also be one of the most rewarding

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Best Christmas food and drink packages We’re making our list, and checking it twice… OK, so it’s still summer but the best venues book up quickly. Get yours sorted before September and enjoy the serene bliss of knowing it’s all organised, and all you have to plan is what to wear and who to invite…

Best for: Countryside Christmas

Thornton Hall

Nestled in the heart of the historic village of Thornton Hough on the Wirral, this stunning hotel, bar and restaurant will fill even festive curmudgeons with all the joys of the season.

The Lawns restaurant offers festive fine dining while party people are well catered for by the showtime Spectacular and Viva Las Vegas nights, which offer three courses and plenty of fun to make your celebration go with a swing.

They also offer exclusive private Christmas parties from £30 per person, and a sensational Strictly afternoon tea, where you can dance the day away.

The Festive Family Carveries are back and they have fabulous Christmas Day and Boxing Day lunches and carveries.

Thornton Hough, Wirral, Liverpool CH63 1JF, 0151 336 3938

Best for: Christmas in the party spirit

Chester Racecourse The racecourse is magical at Christmas, decked out in twinkling lights, providing the perfect backdrop for a truly special party. Choose from the County Stand, private executive boxes or Pavilion Suite. There are even events at the stunning Chester Town Hall.

Whether you’re booking a Christmas party with work or something special for friends and family, it’s a chance to make the most of the festive season with a delicious three-course choice menu, followed by coffee and chocolates and a selection of bar drinks all evening, as well as live entertainment They even have their own on-site hotel and ample parking, meaning all guests have to think about is enjoying themselves. www.chester-races.com/our-venue/christmas-parties

Best for: Family fun and a gorgeous gastropub

The White Horse

Nestled in the heart of Chester Racecourse, this stunning family-friendly gastro pub oozes Christmas spirit.

It has a fabulous festive menus running throughout December at just £22.50 for lunch, and £29.50 (Sun-Thur) £32.50 (Fri & Sat) for dinner. Indulge in dishes such as roast parsnip and nutmeg soup to start, traditional turkey, with herb roasted potatoes, braised red cabbage, pigs in blankets, sage stuffing and turkey gravy for mains, and winter berry frangipani with salted caramel ice cream for dessert.

There’s event a Christmas Day menu (£75) so you can forget the food shopping and let someone else do the washing up while you enjoy the big day in style.

The White Horse, Chester Racecourse, CH1 2LY, 01244 304 650, www.thewhitehorsechester.co.uk

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Best for: Fabulous festivities in the park

Sherdley Park

St Helens' popular new bar and restaurant in Sherdley Park offers a choice of lunch and dinner menus for Christmas, to suit those looking for all kinds of celebrations. www.sherdleyparkgolfcourse.com

Best for: Happy holidays vintage-style

Mrs Danvers Tea Room Go all out for a full-on afternoon tea celebration at the beautiful Port of Liverpool building.

Whether you’re planning a Christmas party with colleagues, a get-together with friends or a festive family celebration, they’ve got Christmas covered.

Their fabulous festive menu will be available throughout Christmas, so you can enjoy your favourite dishes with friends or colleagues. www.facebook.com/ MrsDanversCafe

Best for: Classic elegance and delicious dining

1539 Restaurant and Bar

With breathtaking views across the racecourse and a real wow factor, 1539 Restaurant and Bar offers elegant, refined dishes, from succulent butter roasted Cheshire turkey, with winter berries bursting with colour and flavour, to rich, chocolatey desserts.

It’s perfect for a mid-week treat after a day of Christmas shopping in Chester city centre, or a festive gathering with friends, family or colleagues.

The racecourse provides the perfect backdrop for any festive feast, with three-course festive set lunches from just £24.50 per person.

There’s even a Christmas Day menu for £89.50 per person.

Nuns Road, Chester, CH1 2LY, 01244 304 611, www.restaurant1539.co.uk

Best for: Christmas away from it all (and yet right at the heart of things)

Best for: The traditional Christmas

Wheeler's of St James’s

Allerton Manor

With a reputation for superb quality food and service, Marco Pierre White’s restaurant in the Pullman Hotel offers traditional favourites, along with exciting new dishes packed full of seasonal flavours, created with the finest ingredients.

Christmas here is beautifully traditional, while the contemporary interior oozes luxury.

Don’t miss the amazing value set menu, which offers two courses and a glass of wine for £20 between 5-7pm. A stone’s throw from the M&S Bank arena, it’s the perfect place to eat before a show, or to finish off a day’s Christmas shopping in style.

Pullman Liverpool, Kings Dock, Liverpool, L3 4FP, 0151 945 10 10, www.mpwrestaurants.co.uk

This gorgeous bar and restaurant in a beautiful golf course is only a 10-minute drive from the city centre but it feels like a world away.

With a sweeping driveway and stunning grounds, The Old Stables restaurant, above, offers a magical Christmas to remember.

The venue’s beautiful Fletcher’s bar is a perfect place for intimate occasions, and offers a great selection of speciality drinks. www.allertonmanorgolfclub.com

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Lifestyle

Who needs a spa break with these gorgeous DIY products?

ESPA, pioneers in beauty and wellbeing therapy, was founded on the need for holistic, effective and natural products to treat skin, mind and body. Twenty six years later, the brand is still guided by this holistic philosophy and has a deep understanding of the links between health, wellness and beauty. Products are found in over 550 spas worldwide, including Liverpool’s Titanic Hotel or Thornton Hall in Wirral, or you can create your own haven at home. www.espaskincare.com

Quinoa, Beet and Edamame Burger

No plastic is fantastic How loose serve food is growing in popularity

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ost of us would like to reduce the amount of food packaging we discard each week, but it’s often harder than it seems. Supermarkets are so keen to wrap everything in layers of single use plastic it can feel like a mountain of rubbish. But frozen food specialists are offering costumers an alternative, and many, such as Field Fayre, are offering meals packaging free.

Having launched 40 years ago with fresh frozen, loose serve fruit and veg, they have introduced bio-degradable bags to this simply scoop format which allows customers to scoop precise amounts into minimal packaging or, in selected shops, into BYO refillable containers.

They have also expanded their meat-free ranges with vegan pasties and quinoa burgers, and vegetarian savoury pastries, sourced directly from specialist producers.

It makes sense – 34% of meat-eaters reduced their meat consumption in 2018, due to health or environmental concerns, according to a recent Mintel survey. Their prediction is that the meatfree market will grow by 44% by 2023 and not surprisingly, 2018 saw a record number of vegan products launching in the UK, as meat-free moves into the mainstream as a lifestyle choice.

They continue to grow their premium vegetarian and vegan offer, which now numbers 30 ready meals, over 80 loose serve fruit and veg lines and 30 bakery lines including sweet and savoury products, including Proper Cornish Vegan Pasty, handmade in Bodmin by the UK's leading producer, Proper Cornish. There’s also the Quinoa, Beetroot & Edamame Burger, perfect for the barbecue season, they are both vegan and gluten free, and their Vegetable & Ricotta Ravioli was Highly Commended in the Veggie Awards and is made with love by a small family business in Liguria which has made nothing but fresh pasta for generations, using traditional Piedmontese recipes and regional ingredients.

Available locally at Claremont Farm Shop in Wirral, Yew Tree Farm Shop in Liverpool, Mill Farm Shop in St Asaph, Tasters Delicatessen in Mold, Kenyon Hall Farm Shop and Bents Garden Centre in Warrington, Hollies Farm Shop in Little Budworth and Waterhouse’s Quality Food Market in Cheadle Hulme. www.field-fare.com

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The summer is often when we want to cut back on make-up and let skin’s natural beauty do its thing.

But sometimes nature needs a bit of help. Dermalogica offers a range of sun smart products which show skin off at its best, while protecting it from the elements too, and for summer skincare, it’s hard to beat Daily Microfoliant (£51) to smooth away any dead skin, Prisma Protect with SPF 30 (£58) to moisturise and Skin Perfect primer SPF 30 (£46.50) to smooth and brighten for that perfect summer look. www.dermalogica.co.uk Liquid Yoga is your personal masseuse in a bottle, helping relax tight, stressed shoulders and soothing tired, achy bodies. The bath soak (£26) is made with magnesium-rich Epsom salts and arnica, plus essential oils help to ease stress and anxiety, plus moisturising murumuru butter, while the space spray (£19.50) is a meditation whenever you need it - spritz to calm, de-stress and rebalance. Mio also make Clay Away (£21) and Heavenly Body (£23), developed to build on an active lifestyle with shower products to work as a daily cleansing ritual or as a deeper skin detox. www.mioskincare.co.uk Shaving can be seen as a chore, but a good shave is not just about a smooth surface - it is the start of healthy skin. The Pro Shaving Brush (£26.95) from men-u.com is a new generation of brush, and the difference is in the bristles, designed to be smooth, solid and non-absorbent. They also have a Shave Crème (£10.95), to be used with or without a shaving brush for a close shave with less resistance, fewer nicks and a longer lasting blade. Finish with Facial Moisturiser Lift (£14.95), with mint and menthol to cool, refresh and help relieve redness. www.men-u.com

Travel: USA Wine Country

California

dreaming

C

alifornia is the 4th biggest wine producer in the world. That’s right. It's not a country but it sits behind Italy, France and Spain in the volume of wine it produces each year.

Oh, you might be thinking, it’s mass produced. The wine appears on your supermarket shelves: familiar names, familiar tastes, wines to buy for parties, wine to sip with friends without having to think too much.

Well, yes, it can be those things.

But it's so much more.

The day I travelled to California to discover Californian wines was a very long day indeed.

The latest episodes of Line of Duty helped me stay awake on the plane (until I fell asleep).

A transfer from San Francisco airport across green undulating countryside to my first destination in premium wine region Lodi was intriguing.

Then a quick change and out to an eye-opening, preconceptionthrashing evening meeting

winemakers. From my first sip, my first taste of sauvignon blanc with the freshest, greenest salad; a taste of pinot noir with steak; I thought blimey, this is amazing.

Hang on a minute. Sauvignon blanc? Isn’t California all about chardonnay? Pinot noir? What happened to cabernet sauvignon?

Well there’s a thing. California’s special climate and varied soil types allows many grape varieties to thrive here.

Hang on to your glass when I say that California is home to more than 100 grape varieties which means the world is your oyster (with a glass of divine traditionally-made sparkling wine) when it comes to food pairings.

But where to start?

For scientific purposes only, I tried a few wines and a few food pairings.

You weren’t there, so I did this for you. The sacrifices I make.

I’ll think about sauvignon blanc again, and the evening a chef at the Black Stallion Winery in Napa made his own mozzarella as we watched; it glistened with olive oil and freshly grated pepper and was a divine hit.

Then the lunchtime at MacMurray Estate Vineyards I spent in the company of a Kate MacMurray, whose movie star Hollywood movie star’s daughter; dad Fred bought a ranch which is Kate MacMurray, whose actor father Fred MacMurray (Double now a successful vineyard

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Wine writer Jane Clare hosts fun wine tastings in Merseyside. Find her on social media as One Foot in the Grapes or ring 07795 121003. Jane is a member of the Circle of Wine Writers.

Indemnity) had bought a ranch which now grows pinot gris and pinot noir. I sipped a glass of pinot gris with the freshest quinoa salad and counted my blessings.

I sipped chardonnay at J Vineyards in the Russian River Valley. The wine had delicate touches of tropical fruit, and was sublime alongside the most colourful plate of rainbow trout.

This is what dreams are made of.

But what of those other grape varieties, not least the classic old Zinfandel vines of Lodi? Our group ate in a century-old vineyard, surrounded by gnarled, knowing, zinfandel vines and tucked into a buffet of Mexican food, gently spiced, served with those fresh, fresh Californian salads I quickly fell in love with.

I hope you’re getting the picture.

Californian wines are so much more than those ubiquitous fast-

hit mass-produced wines. With the perfect food, these finer wines can be sublime.

Try these matches: Smoked fish with California sparkling wine; California sauvignon blanc loves green vegetables of any kind; California chardonnay and viognier are great with ovenroasted carrots; California pinot noir is delicious with turkey or even salmon; California zinfandel is perfect with burgers, ribs, fajitas and chilli.

Enjoy.

Jane travelled to California as a guest of the California Wine Institute. Find out more at www. discovercaliforniawines.com

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Travel: Foodie Scotland

Jade Wright discovers the delights of Cringletie House in the Scottish Borders

Factfile

Decanter of whisky on arrival ... and it gets even better

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t’s rare to find a hotel which appeals to children and parents equally. Cringletie House in the Scottish Borders does so brilliantly, managing to combine the warmest of welcomes with a grand country house wow factor.

This is in no small part down to fabulously friendly staff, who are experienced yet unstuffy. There’s a warm smile on arrival, a teddy on the bed, and a relaxed feel to the place, despite the grand architecture and plush surroundings.

There’s been a dwelling on the site since the 13th century, although the current house dates back to 1861. Up until 1971 it was owned by The Wolfe Murrays and the Sutherland family, who transformed it from a Victorian family house to a much grander country house.

Inside it has magnificent fireplaces and hand-painted ceilings, with a handwoven carpet in a specially created

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tartan.

We had a junior suite, with four poster bed. They’d made our two-yearold, Bea, a bed of her own too, although in the end our huge superking was just too tempting and she ended up snuggled in with us.

Children under 12 stay free, including rollaway beds or cots.

Our room looked out over sweeping manicured lawns and fragrant kitchen gardens, where many of the vegetables served in the restaurant are grown.

There are acres of mature woodland, a croquet lawn, grazing sheep, a pitch and putt course and a secret walled garden with its 400-year-old yew hedge, reputed to be the oldest in Scotland.

Bea loved messing around in the beautiful garden, complete with giant chess, boules and a trampoline, while we wound down with a good book and a summery cocktail.

Drinks enthusiasts are in for a treat – guests are greeted with a complimentary decanter of whisky, and there’s a well-stocked bar where patrons are invited to enjoy a drink by the fire and curl up with a good book, or play a variety of board games.

Food lovers are wellcatered for too, with fresh, seasonal produce taking centre stage in the table d'hote menu, with a choice of five starters, main courses and puddings.

Young diners are made very welcome in the lounges and restaurant. High chairs are available and they offer a children’s menu called Huggie’s Friends, or an option to choose from the dinner menu.

For breakfast there are stacks of fluffy Scotch pancakes, alongside traditional full Scottish breakfasts, porridge and an impressive continental selection.

Children’s breakfasts are £7.50, or free for under fives. Staff help with heating food or bottles, storing pushchairs and there’s a baby changing unit.

Little ones will love the fairytale grounds, and it’s a great base for families with older kids. Being 30 minutes south of Edinburgh it’s ideal for a day in Scotland’s stunning capital city.

For active families, it’s a great chance to climb Arthur's Seat, the plug of an extinct volcano, soaring 251m (823ft) above the medieval roofscape of the Royal Mile.

The area also offers superb walking, biking, horseriding and even treetop adventures.

It really is a home from home for all the family – dogs are made very welcome too, with biscuits, water bowls and their own special menu, blankets and cushions. There’s a doggie walks map plus a vet on call and a grooming service.

Just two miles down the road, Peebles is well worth a trip too.

Nestled in the Tweed Valley, it is one of Scotland's royal and ancient burghs.

A bustling market town, it has a high street packed with a fine selection of thriving independent shops, bars, cafes and restaurants.

But then again, with its impressive grounds and inviting rooms, the biggest challenge may be leaving the warmth and welcome of Cringletie House, a home from home whatever the season.

Dinner, bed and breakfast starts from £169 for late availability and from £350 per room for two-night autumn breaks.

Cringletie House Hotel, Edinburgh Road, Peebles, EH45 8PL, Scotland, 01721 725750, enquiries@cringletie.com, www.cringletie.com

Left, guests are treated to a decanter of whisky on arrival and above Bea enjoys a blueberry pancake while others can enjoy a full Scottish breakfast

Travel: Foodie Scotland

Airds

The Four Seasons Hotel

Blackaddie House

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he setting is breathtaking with views across Loch Linnhe to the mountains of Morven beyond, but aficionados make the journey to this 18th-century former coaching inn in the heart of the Scottish highlands for the food alone.

The menu draws on the best the area has to offer. From fish and shellfish caught in local waters to Hebridean cheeses and vegetables grown in Oban, it brings together some of the region's finest produce.

A spot of natural beauty on the West Coast of Scotland in Argyll, Airds is the perfect base for trips to Oban, the Isle of Mull and Glencoe.

The service at Airds is extra special. Whether it’s greeting weary travellers with a welcoming glass of fizz or organising a trip on the ferry to the nearby island of Lismore, nothing is too much trouble. Two sisters we met in the restaurant have visited every year for 30 years. It’s easy to see why.

They’ve thought of everything too. There’s a selection of wellies in every size and waterproofs to borrow by the front door, and even bicycles for residents to take out for a ride.

Most of the 11 bedrooms have views over the loch, and all are smartly styled for the perfect night’s sleep, with crisp Frette linen, heavy bathrobes, comfortable slippers and Bulgari toiletries, along with a welcome decanter of whisky Mac. If you’d like more independence there’s a handful of converted cottages in the grounds.

Breakfast is a real treat, with huge baskets of breads, cakes, freshly made croissants and jam worth the journey for on its own. There’s the full Scottish breakfast too of course, or fluffy pancakes, served warm from the pan.

The Airds Hotel and Restaurant, Port Appin, Argyll, PA38 4DF, Scotland, www.airds-hotel.com

arely does a hotel live up more to its name than the Four Seasons in bucolic Perthshire. Tucked away at the eastern end of Loch Earn, slightly west of the village of St Fillans in The Trossachs National Park, it offers a window onto the region’s natural beauty.

With views from the restaurant bar and many bedrooms across the loch, it feels part of the ever-changing landscape. From the green shoots of spring, through beautiful summers, into the rich gold of autumn and snow-crisped winter, it really is a hotel for all seasons.

Its food and drink offering is similarly seasonal, inspired by the loch and the many farms around it.

Scenery and food is what you get up for, so get ready for homemade porridge, followed by kippers and the full haggis monty.

It has a traditional feel with all polished wood and wafts from a real fire - bliss. Halfway up the stairs there’s a little library where guests can relax with coffee and an afterdinner digestif.

As well as the main hotel building there are woodland chalets - where The Beatles stayed for two nights while touring Scotland in October 1964 - and a self-catering apartment. Paul McCartney told fans they’d stayed at The Four Seasons for its peace and quiet and reported two brilliant nights' sleep on a hectic tour.

As well as the formal restaurant, Meall Reamhar, the Tarken Bar and Bistro offers outdoor seating throughout the year as well as welcoming children and pets.

But oh, that view. Even the fabulous tales of four famous lads from Liverpool pale beside the scenic Highland show going on beyond the vast picture windows.

The Four Seasons Hotel, St. Fillans, Perthshire, PH6 2NF, 01764 685 333, www.thefourseasonshotel.co.uk

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eep in foodie country on the beautiful banks of the River Nith sits a country house packed with charm and character.

Blackaddie is owned by chef Ian McAndrew and his wife Jane, passionate food and drink lovers who enjoy sharing their hideaway, tucked away in south west Scotland.

It’s a four-star establishment, but for all its luxury the owners are very clear - this is a restaurant with rooms, a place where food is the star attraction.

Freshly foraged ingredients travel from garden to plate, with the seasons dictating the menu. There are two options, the five-course fine dining dinner menu - which changes daily - and a gourmet tasting menu, where Ian’s creativity can really run riot.

A keen gardener too, he grows many of the vegetables in the beautiful kitchen garden, and provenance of supplies is a big part of his cooking.

Cloaked in glorious tranquility, its six imposing yet cosy rooms are all individually designed with gorgeous fluffy beds, plush soft furnishings and a sense of stepping back in time – with modern creature comforts. There’s a river suite too if you are seeking four-poster luxury.

The TVs are flat screen, there’s fast free wi-fi and a selection of DVDs. There’s a real attention to detail at every turn - the mineral water is Scottish and the tea and coffee come with delicious homemade shortbread and traditional tablet.

Of course, breakfast is a celebration of all things Scottish, starting the way in true Caledonian style.

Blackaddie Country House Hotel, Sanquhar, Dumfries and Galloway, DG4 6JJ, Scotland, 01659 50270, www. blackaddiehotel.co.uk

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