Bon Appetit Summer 2017

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THE JOURNAL

SUMMER 2017

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BON APPÉTIT CELEBRATING THE WORLD OF FOOD ACROSS NORTHERN LINCOLNSHIRE

EATING OUT Whether dining in, out or al fresco, we’ve got it covered in northern Lincolnshire

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We take a look at the history of fishing in Great Grimsby

A little bit of everything in moderation

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Look what’s in store at the...

THE JOURNAL

THE VERY HUNGRY CATERPILLAR Monday 19 June 1.30pm Tickets: £13.50**

WHITNEY - QUEEN OF THE NIGHT Friday 23 June 7.30pm Tickets: £24.00**

JIMMY CARR THE BEST OF, ULTIMATE, GOLD, GREATEST HITS TOUR Sunday 25 June 8pm Tickets: £28.50 Age: 16+

RUSSELL BRAND - RE:BIRTH Monday 10 July 8pm Tickets: £28.50 Age: 16+

GIOVANNI PERNICE IL BALLO É VITA (DANCE IS LIFE) Thursday 13 July 7.30pm Tickets: £20.00 - £30.00**

JOE MCELDERRY - THE GLORIA TOUR Friday 11 August 7.30pm Tickets: £26.00 - £36.00

RUSSIAN STATE OPERA PRESENTS MADAMA BUTTERFLY Saturday 2 September 7.30pm Tickets: £25.00 - £33.00**

TEXAS PLUS SUPPORT Wednesday 20 September 7.30pm Tickets: £28.50 - £49.50 VIP Tickets Available

JOEL DOMMETT LIVE Friday 22 September 8pm Tickets: £19.50** Age: 14+

THE LADYBOYS OF BANGKOK Monday 9 October 7.30pm Tickets: £25.00**

THE AUSTRALIAN PINK FLOYD SHOW Monday 16 October 7.30pm Tickets: £29.50 & £39.50 VIP Tickets: £79.00 & £99.00

COLLABRO – HOME UK TOUR Tuesday 28 November 7.30pm Tickets: £19.50 - £39.50 VIP Tickets Available

Book Now! 0300 300 0035* www.grimsbyauditorium.org.uk* Call into the box office, pay cash no fees

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*Booking/transaction fee may apply/includes restoration levy ** Concs/Group Discounts Available

THE JOURNAL SUMMER 2017

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BON APPÉTIT WEDDINGS CELEBRATING THE WORLD OF FOOD ACROSS NORTHERN LINCOLNSHIRE

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SPRING/SUMMER 2017

EATING OUT Whether dining in, out or al fresco, we’ve got it covered in northern Lincolnshire

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SOMETHING FISHY We take a look at the history of fishing in Great Grimsby

Deciding whether or not to hire a make-up artist HEALTHY

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A little bit of everything in moderation Gorgeous

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ALSO INSIDE: Curry 4 Vegetarian 7 Eating For One 8 Wine 10 Food Travel 12 Afternoon Tea 16 Healthy Eating 18 Fish 19 Local Produce 22 Sponsor 24 Food & Drink Festival 28 Sponsor 24 My Favourite 34

Contents Take a look at our tips for vegetarians at a summer barbecue

Page

The Michelin-starred Nathan Outlaw talks about his new book

Page

Regional food guaranteed to make your mouth water

Page

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CONTENT EDITOR: Emma Mathias FEATURE WRITERS: Emma Mathias, Simon Leonard, Sam Wylie-Harris, Jeananne Craig, Kate Whiting, Ella Walker

PHOTOGRAPHERS: Jon Corken, David Haber, Rick Byrne

Contact us

The Journal First floor, Heritage House, Fisherman’s Wharf, Grimsby DN31 1SY Tel: 01472 808000 E-mail: thejournal@grimsbytelegraph.co.uk Twitter: @nlincsjournal

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Peter Taylor Journal advertising co-ordinator Tel: 01472 808000 E-mail: peter.taylor@grimsbytelegraph.co.uk

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If we have published anything that is factually inaccurate, please contact the the news room on 01472, by email at newsdesk@grimsbytelegraph.co.uk or by post at News Editor, Grimsby Telegraph, First Floor, Heritage House, Fisherman’s Wharf, Grimsby DN31 1SY and, once verified, we will correct it as soon as possible. This product is published by Grimsby Telegraph, a subsidiary company of Trinity Mirror PLC, which is a member of IPSO, the Independent Press Standards Organisation. We adhere to the Editors’ Code Of Practice as enforced by IPSO who are contactable for advice at IPSO Halton House, 20/23 High Holborn, EC1N 2JD. Website www.ipso. co.uk Telephone: 0300 123 2220 email advice@ipso.co.uk If you have a complaint concerning a potential breach of the Code of Practice, we will deal with your complaint directly or IPSO can refer your complaint to us. Please go to www.trinitymirror.com/howtocomplainwhere you can view our Complaints Policy and Procedure. A “How To Complain” pack is also available by writing to the Legal and Compliance Department, Trinity Mirror PLC, One Canada Square, London E14 5AP

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Published by Grimsby and Scunthorpe Media Group, First Floor, Heritage House, Fisherman’s Wharf, Grimsby, DN31 1SY. Printed by Precision Colour Printing Ltd.

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THE JOURNAL

FEATURE

Spice up your life W

hen Anjum Anand decided to give up a steady career in business to become a full-time foodie, her parents weren’t so sure.

“They were horrified – they’d paid for my education, and they had encouraged me to make more of my life than be in the kitchen. They were supportive, but they weren’t enthused by it,” the cookery writer recalls.

After a few years’ graft in professional kitchens, and the publication of a debut cookbook, Indian Every Day, when she was 25, Anand won her mum and dad over.

“They kept thinking, ‘she’ll come to her senses’. But then when my first book came out I think then they realised, ‘Actually, this is great’,” recalls Anand, now 45.

Anand’s career change shouldn’t have

Anjum Anand gave up her business career to pursue a passion for food. The TV chef and writer tells JEANANNE CRAIG how her gamble paid off ... come as a big surprise though; the signs were there from early on that food was her true passion. One of three children, growing up in London (her parents had emigrated there from India) and Switzerland, she was “the only one who ever volunteered to go to the kitchen”.

There, Anand developed her love of Indian cuisine and learnt the basics under her mother’s watchful eye.

“I loved cooking. I loved the craft of it, I loved the chemistry of it, how you take something which doesn’t taste good and you add all these bits and you cook it and it tastes amazing,” she says.

“I’ve always found it quite meditative, so I would go into the kitchen and do whatever I wanted to do, with friends or without friends.”

After attending business school and working in a small company, Anand realised it didn’t fulfil her – “I was only happy when I was cooking”.

Since Indian Every Day was published in 2003, she’s gone on to land regular TV appearances, hosting the BBC series Indian Food Made Easy, and launch her own food range, The Spice Tailor.

She’s been compared to ‘domestic goddess’ and fellow glossy-haired TV cook Nigella Lawson, over the years – something she takes “with a pinch of salt”.

“I know there are some similarities, because she was on the cover of a magazine and my daughter looked at it when she was about two and said, ‘Oh, Mum!‘” recalls Anand with a laugh.

“I think Nigella’s so talented and

articulate and a great TV presenter, she’s fantastic. I have no problem being compared to her!“ Her eighth cookbook, I Love India, was recently published; Anand describes it as her “most personal” yet.

Inspired by her visits to India, the beautifully presented book has sections on street-side tiffin, coastal curries and comfort food.

“I travel to India a fair amount, and when I go, I try and taste new regional food – foods I haven’t tasted before – or just get inspired to make a typical Indian dish but with British seasonal ingredients.”

At home in London, Anand gets her daughter and son involved in the cooking process too, and makes sure they celebrate Indian traditions and festivals.

As for her parents? “Looking back on the last 15 years, they’re really proud,” she says with a smile. “And they’re really happy for me that I am doing something I enjoy.”

■ See pages 28-31 for recipes.

Inspired by family Atul Kochhar is turning his attention from Michelin-starred meals to making curries in minutes.

He tells KATE WHITING he learned to cook to get out of cleaning and how his son inspires his recipes ...

A

tul Kochhar is reminiscing about the day he became the first Indian chef to be awarded the gold standard for culinary expertise – a Michelin star – as head chef at Tamarind in 2001.

“I remember as if it were yesterday... A journalist from the Evening Standard called and said, ‘You have a Michelin star’ and I said, ‘No, no I don’t have a Michelin star’ and hung the phone up. Then he called back and said, ‘No, I was trying to tell you that you’ve got a Michelin star, you’ve been awarded one’ and I started shaking, I couldn’t believe it.”

To cap it all, that evening, Gordon Ramsay came to eat at the restaurant to celebrate achieving his third Michelin star: “He was eating my food to celebrate his third star with his wife and family. He came to the kitchen to congratulate everyone and he was so chatty. Obviously he was very happy for his third star, but he genuinely was very happy that we got the star as well.”

Six years later, Kochhar, 47, was awarded a second Michelin star for his own restaurant, Benares.

Despite all the acclaim, however, he’s now turning his attention to slightly more simple fare in his latest book, 30 Minute Curries.

“Everybody expects me to write complicated books and I won’t deny it, I have done that. I wrote the Benares cookbook and each recipe has got six recipes in it. But I’m also a father and when I cook at home, I’m not cooking Michelin-starred food, I’m cooking everyday food.

“I’ve learnt shortcuts to put food on the table really quickly – there’s only so much time kids can hold out – so this book is to celebrate that. And also, [people say] Indian food takes forever, but it doesn’t.

Anybody can do it, so I’m sharing my techniques of how you can do it very quickly. Every recipe actually comes under 25 minutes.”

His book is movingly dedicated to his son (“my best friend”), 11-year-old Arjun,

who inspires Kochhar to be inventive with food.

“Arjun has strong likes and dislikes ...

One of his pet hates is broccoli, so I keep making it in different ways. Last weekend, I made chickpea burgers, so I put broccoli in there and told him if he can find it then he can get some Lego. He couldn’t trace it.

“He believes that certain flavours work and certain ones don’t, so for example, I think carrot and ginger works and he says, ‘Little people don’t like ginger, it’s too stringy, too strong, there have to be better ways to use it’. So, he said, ‘Why don’t you make a paste of ginger?’ You get the flavour, but you don’t get the texture. It was interesting to hear this little person talk about food.”

His daughter, Amisha, 13, is very different: “She has an incredible palate and she’s quite a good critic as well. When they both eat at Benares, my maitre d’ never asks them how the meal was, because he knows he’ll get detailed feedback.”

Kochhar was born in Jamshedpur, India, and learned to cook from both his parents.

“We were a slightly unusual Indian family – boys are normally made to look like gods and they become couch potatoes, but not in my house. My mum said from day one, everybody lives in the house so everybody has to (help). I paired up with my oldest sister, we always cooked together, and my other sister and younger brother were on cleaning duty. I hated it when I had to clean up, I still hate it. So that taught me how to cook.”

His favourite childhood food was a type of dumpling called Litti, which were stuffed with lentils and thrown in the hot ashes of a fire for a few hours: “You dust the ash away and then dip them in a nice potato curry. I absolutely loved it.”

He’s thrilled that Brits have long had a love affair with Indian food that is growing all the time: “I look at someone like Tom Kerridge, a quintessentially British chef, but he uses more coriander powder and cumin powder than I would ever use in my food. It’s heart-warming, it’s good to see that it’s opening up. I love it.”

■ See pages 28-31 for recipes.

THE JOURNAL

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Dinner and a show?

THE JOURNAL

FEATURE

With so much happening at Grimsby Auditorium, why not take in a meal before heading off for a night of fabulous entertainment? EMMA MATHIAS finds out more ...

F

or many of us, dining out and entertainment go hand in hand and you could be fooled into thinking that this is for the city dwellers only.

But in recent years, the northern Lincolnshire area has seen several high-end restaurants and eateries pop up, particularly in Grimsby, Cleethorpes and the surrounding areas, so why not take advantage of these for a great night out?

Over the coming months, Grimsby’s Auditorium will be welcoming some fantastic acts and entertainers.

One for the little ones, why not grab a meal at one of the many, family-friendly pubs in the area after enjoying The Very Hungry Caterpillar, on Monday, June 19?

Shows take place at 1.30pm and 4pm, so take your pick and grab a ticket before they are snapped up!

BBC Strictly’s Giovanni Pernice will star in Il Ballo è Vita (Dance is Life) on Thursday, July 13 at 7.30pm. Giovanni will be joined by Luba Mushtuk as they tell the story of a man who thinks he has found love, though everything is not as it first appears ...

Expect dances such as the quickstep, samba, rhumba, paso doble, Argentine tango and of course Giovanni’s signature dance, the Jive.

Winner of the sixth series of the X Factor, in 2009, Joe McElderry returns to Grimsby Audtorium with The Gloria Tour. Booked for Friday, August 11, this is one fans of the show simply can’t miss.

Heading into September, the Russian State Opera presents Madama Butterly on Saturday, September 2, while the brilliant Texas arrive at the venue on Wednesday, September 20, bringing a whole catalogue of cracking tunes with them.

If you are a fan of comedy, then there is plenty ahead for you to enjoy at Grimsby Auditorium in the coming months.

On Sunday, June 25, Jimmy Carr is back in the house with The Best Of, Ultimate, Gold, Greatest Hits Tour!

His unique sense of humour is one we love to laugh at and be shocked by, guaranteeing an incredible, unparalleled night of entertainment.

Another unique comedian heading to town is Russell Brand, who will marvel at the joys of fatherhood in his new show Re:birth. Catch Russell on stage on Monday, July 10.

Runner up of last year’s I’m a Celebrity, Joel Dommett, will have the audience laughing in the aisles on Friday, September 22 while local man Roy ‘Chubby’ Brown returns to the Grimsby stage on Thursday, September 28.

For more information and bookings to any of the shows, visit www.grimsbyauditorium.org.uk or telephone the box office on 0300 300 0035.

■ Don’t miss a thing ... join the mailing list, subscribe to the email list, like on Facebook, follow on Twitter and check the website to keep up to date with what’s on at Grimsby Auditorium.

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7

A vegetarian barbecue

I

t’s coming up to that time of year when the barbecues are coming out of storage and families and friends across the nation are excited at the prospect of al fresco dining in the sunshine.

This is great for the carnivores among us, but what if you are someone who doesn’t eat meat?

For those of us that don’t, the words “barbecue summer” are ones that can often fill us with dread if people aren’t aware of our eating habits. Occasionally, you will even get a glance from another guest wondering why you even said yes in the first place, as you sit with a plate of salad and a bun!

So how do you get around this when the only thing on offer really is a plate of lettuce leaves and a stray tomato?

For most people who eat meat, being a vegetarian in their eyes means that you will be happy with a large mushroom, cooked on the barbecue and shoved in a bun with a bit of sauce thrown over the top. And that is them being creative! But as more and more people ditch meat from their diets – with many also choosing a diet of fish and veg – most large supermarkets or small, specialist stores have a whole range of food available for vegetarians at a barbecue.

Most large supermarkets have vegetarian ranges for their non-meat eating customers, with some offering delights such as vegetable quarter pounders, Mexican-style bean burgers and Lincolnshire-style sausages, among others.

Nearly all stock the famous Linda McCartney range.

Gone are the days of a very boring

If we are lucky enough to see the temperature outside reach over 18 degrees, it is probably about the right time to bring out the barbecue. But if you are vegetarian or vegan, the mere mention of the word ‘barbecue’ can fill you with dread, writes EMMA MATHIAS ...

veggie burger when we can now we can buy treats such as the Barbecue Pulled Pork Burger, the Vegetarian Quarter Pounder Burger, a Mushroom and Spinach Burger and a Mozzarella Burger.

And if you fancy a hot dog-style barbecue dish, the Linda McCartney range also includes Vegetarian Red Onion and

Rosemary Sausage and Chorizo Sausage, among others.

You could argue that none of these taste like meat, and no, they don’t have the same texture at all, but my almost caveman-like carnivorous brother tried the pulled pork burger at one of their barbecues last year – as my sister-in-law

was good enough to find me more than enough to eat on that occasion – and he said that he enjoyed it just as much as he did the real thing. If that isn’t testament to the Linda McCartney range, I don’t know what is!

Another big name in the vegetarian food sector is Quorn. With everything from standard vegetarian burgers to peppered steaks and chicken-style burgers, you will be spoilt for choice.

Amy’s Kitchen, which is also sold in most big supermarkets, has a Manhattan Veggie Burger among its products.

People expect these products to be awful and set them up to fail before they have even tried them, but if you are looking for something completely the same as meat, you will only ever get that from meat! If you are looking for something flavoursome however, and want to try an alternative to meat, these products are well worth at try.

And if you don’t want a pre-packaged burger, why not create something of your own? Vegetable skewers, using food such as halloumi, peppers, artichokes, mushroom, tomatoes or onion are a hit whether you eat meat, or not. An eggplant, tomato, halloumi and pesto burger is absolutely delicious! And who can resist a barbecued corn on the cob this summer?

Don’t be put off having a barbecue or heading to a friend’s gathering during the warmer months. If you don’t think there will be anything suitable to eat, grab a cool bag, pop in an ice pack, head for the supermarket, fill it with a few goodies and head off to the party!

■ Some of the products mentioned will need cooking in an oven prior to popping on the ’vegetarian’ side of the barbecue.

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THE JOURNAL

RESTAURANTS

The lone diner

Cooking for one doesn’t have to mean frozen microwave meals every night. With the right balance of food in the cupboard, you can soon knock up a delicious meal you can be proud of. EMMA MATHIAS finds out more ...

W

ith apps such as Just Eat tempting singletons to simply push a few buttons and, hey presto, pizza at the door, it’s far too easy to give in to ‘cheating’!

The first trick to healthy eating for one is to make a list of all the foods you can guarantee you will eat most days; whatever you are partial to.

Then check your diary to see if you have plans for eating out during the week, or if you will be getting in late – you are certain to grab food on the go if you are peckish by teatime and still in the car or in the office.

While you need some staple foods in the fridge, try to find things with a longer use-by date. Cheese and eggs are great, as they can last for ages, as are most vegetables, if you keep them in the fridge and don’t leave them there for a fortnight!

We all know that packs of meat – especially the bargains – come in huge packs. Buy some freezer bags and break down the meat into portions you would normally eat. Then pop it in the freezer.

When you plan to eat it for tea, take it out before work and it will be nicely defrosted later on.

The same goes for bread. Buy a loaf, or buns, break it down into the number of slices you will use for the next few days, and freeze the rest.

A good-sized freezer space is a godsend for singletons!

Naturally, most canned foods will last forever and tuna is great for mixing in with rice or pasta, chomping on toast with some sun-dried tomatoes and cheese on top, or for grabbing a quick sarnie on the go.

Make sure you keep canned tomatoes, beans, pasta and things you will probably use a lot, in the cupboard.

Another trick, which a lot of people find quite relaxing if they have a spare day or evening free at the weekend, is to make a bulk amount of food and, again, freeze it.

You don’t have to make enough to supply a food kitchen, maybe a family-sized amount for each dish. This will give you

four portions of each meal so you don’t find yourself eating the same thing, over and over.

Pizza is an easy dish to make, too, without calling the nearby takeaway and breaking the bank.

Buy ready made wholemeal dough – or ordinary, if you prefer – and keep it in the fridge. This can also last a good while.

Make sure you have tomato paste in the cupboard, or some sort of thick, tomato sauce, sprinkle over mozzarella or cheddar cheese and pile on the meat or veg, whichever you prefer. It’s sometimes nicer to grill, roast or fry the food before putting it on top of the pizza. Another essential to keep in the cupboard is a jar of mixed herbs. A sprinkle will add flavour to many dishes, particularly Mediterranean-style food and pizza.

Fish dishes are another option when eating alone as most of them, unless you are buying fresh from the fishmonger, come in single, vaccuum packed pieces.

Simply pop one out and put the rest back into – you’ve guessed it – the freezer!

Something many people do, including those buying for families, is to buy an item from the supermarket that is on offer. For example, a giant packet of green beans priced at 20p because they are out of date tomorrow. Don’t fall for it, unless you will actually eat said giant packet of green beans in one night ... unlikely. You will probably eat a few of them and they will go to the back of the fridge, only to be discovered once you’ve been inspired to do another supermarket shop in a week’s time.

Finally, don’t be put off treating yourself to a roast dinner on Sunday. The leftovers from a chicken or beef joint can be used in sandwiches at work, curry, chicken salad or tasty quesadillas.

There are a lot of books available in good bookstores or online which had some fabulous recipes for single people ... or those that are simply busy. The BBC’s Good Food: Meals For One is quite inspiring while Delia Smith’s Fugal Food is great for cheap and easy meals, whether eating alone or dining as a family.

If you are partial to the microwave, Microwave Recipes For One by Annette Yates will give you plenty of ideas.

THE JOURNAL

Excellent venue

Lincolnshire’s leading lunch destination To view the latest menus visit lacebymanor.co.uk

Visitors to laceby Manor Golf Resort are hailing the arrival of the fabulous new menus ...

P

ositive reviews have been posted for the restaurant at Laceby Manor Golf Resort since new menus were introduced by head chef, Martin Jefferson, earlier this

year.

The combination of British classics with a modern twist, and a dash of spice for those with more exotic tastes, is proving popular with a wider range of customers now visiting the venue.

Steve K on Trip Advisor said: “This restaurant is set in beautiful surroundings, the staff are always helpful and friendly.

Excellent menu and great food.”

Helen W shared reviews on both Facebook and Trip Advisor about the restaurant’s appeal making Laceby Manor a welcoming place for non-golfers: “This is more than a Golf Club! Come and try the restaurant; even if you don't like golf you will love the food here and lovely genuine staff. All home-made using fresh quality produce; will definitely be back soon.”

The menus offer high quality but affordable breakfast, lunch and early dinner options with the venue available in the evenings for larger private functions and celebrations. Plus, by popular demand,

Laceby Manor has reinstated its well-supported Fish and Chip Fridays and Steak Saturdays.

For just £8.95 per person, diners can enjoy fresh, locally-sourced fish, chips and mushy peas every Friday evening or a sumptuous meal for two is on offer every Saturday with two 8oz rump steaks and a bottle of house wine for £29.95 per couple.

A range of creative desserts is available for those who can manage one!

Head chef Martin said: “We’ve been delighted to see how well received the new menus have been and it’s great to know that the food we’re serving is proving to be as much of a draw for Laceby Manor as the golf is. Our menus offer something to suit everyone, from light bites to summer salads and hearty meals, but the focus for all dishes is high quality at an affordable price.

Ultimately, our aim is to have happy customers and our online reviews are testament to the fact that we’re succeeding.”

Visit www.lacebymanor.co.uk to view the latest menus and for details of how to book. Advance bookings are advised, particularly for larger groups, to avoid disappointment.

Head chef Martin Jefferson.

lacebymanor.co.uk 01472 873468

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10 THE JOURNAL

RESTAURANTS

R

La vie en rose

ose is the shade of the season. Not only are we dressing to drink in pink and updating our interiors with a coat of pale pink gloss, but we’re also in the middle of a rose boom and quaffing more pink than ever before.

“Rose is no longer considered just a summer wine. It’s a strong seller all year round, with sales currently up 26 per cent,” says Alexandra Mawson, Waitrose wine buyer.

“The most popular choices are paler coloured, drier styles from Provence, which have become very trendy recently, with Whispering Angel rose selling out last year when David Beckham posted a photo of the bottle on Instagram.

“And to meet demand for this style, dry and crisp roses now make up the majority of our rose listings,” says Mawson, who recommends Mirabeau Pure Rose 2016, Cotes de Provence, France (£12.99, Waitrose), with its delicate fresh berry fruits and blossomy aromas.

Just in case you’re a Johnny-come-lately to the rose scene, Whispering Angel is the artfully named ballet-slipper pink created by Sacha Lichine, owner of Chateau d‘Esclans, and cited as the world’s number one premium rose. The Provencal domaine also produces Garrus, the most expensive still rose in the world.

What’s evident is that you don’t need to lead a jet-set lifestyle, holiday in the Cote d‘Azur or be poolside in the sunshine to appreciate these dry, fresh wines, though you do need to spend a little bit extra for the pleasure of pulling the corks.

Once considered a summer wine, strong year-round sales mean the future’s looking rosy for the pink stuff, says Sam Wylie-Harris ...

“After the ‘frose frenzy’ last year, we expect rose to be the drink of summer 2017. It’s clear that customer tastes are changing as paler French styles grew by nearly a quarter last year,” says Elizabeth Newman, head of wines & spirits, Sainsbury’s.

“We’ve increased our rose offering by adding eight new wines, including our first ever magnum – Baron Gassier Cotes de Provence Rose Magnum, £20 – perfect for entertaining and pairs really well with chicken or seafood barbecue dishes.”

Another rose with a cult following, Miraval Cotes de Provence Rose 2016, France (£18, Sainsbury’s) is from the estate owned by Brad Pitt and Angelina Jolie, and, despite their divorce, the couple’s award-winning rose (the first 2012 vintage of 6,000 bottles sold out in five hours) is still flowing in fashionable watering holes, specialist wine merchants, and on the high street.

Indeed, Marks and Spencer were the first supermarket to stock Miraval and have seen a strong trend in Provencal-style roses, and even new world countries such as Australia and South America are producing lighter-coloured, drier, steelier styles to match the famous pale pinks from Provence.

“Our biggest-selling rose wine currently is a Provence rose (Coteaux Varois en Provence) and we now have four ranging from £8.50 to £20,” says Belinda Kleinig, M&S winemaker. “They make a lovely,

refreshing aperitif, but can also work really well with a variety of food matches, from seafood, salads and antipasti to more robust, spicy dishes.”

New for June, try Chateau Cavalier Cuvee Cascadel Cotes de Provence 2016, France (£13, Marks & Spencer) which has an array of freshly crushed berry aromas and is full of juicy yellow plum and white peach flavours, with a fine thread of acidity on the crisp, clean finish.

Another pretty rose to put you in a sunny mood, L’Art Provencal Rose 2016, France (£9.99, www.laithwaites.co.uk) is light and zingy, but with enough wild strawberry fruits, currant and plum, dried herbal notes and a shimmering streak of minerality to keep you coming back for more.

Meanwhile, Virgin Wines cite Domaine de Rimauresq Provence Rose 2015, France (£14.99, www.virginwines.co.uk) as one of the most popular styles of rose they sell.

Elegant and precise, there’s an inviting herbal note and savoury edge to the dried berry, spiced cherry and strawberry flavours that have an appealing tang and lead to a crisp, citrusy finish.

But if you’re still not convinced a rose can be as dazzling as a full-bodied, complex white, then Cloud Chaser Cotes de Provence Rose 2015, France (£17.95, www.31dover.com) will dispel any thoughts that pinks are for picnics. Intense, with a soft, round sensuous palate, the sumptuous berry fruits are lined with

apricot and peach accents and the finish is long and expressive. And the name is ingenious.

Best buy If you love the taste of Old No. 7 and can’t resist a good scrumpy, then Jack Daniel’s Tennessee Cider (£2.29, 5.5 per cent, 33cl, Morrisons) will hit the right spot. America’s most famous whiskey has been blended with crisp apple cider and it’s lightly spiced with hints of caramel and vanilla.

Liquid news An introductory guide and manual, the new edition of Essential Winetasting: The Complete Practical Winetasting Course by Michael Schuster has been updated with revised maps showing the key wine-producing countries and regions, along with up-to-date statistics for the 2015 vintage.

Compiled by one of the world’s finest wine tutors – Schuster has chaired the Burgundy panel at Decanter’s World Wine Awards and sat on the board of the Wine Society from 2000 to 2016 – the course is clear enough for beginners, yet comprehensive enough for more experienced wine lovers.

Additional material on organic, biodynamic and natural wines, along with wine gadgets and enjoying wine at home and with food makes this an indispensable guide on how to teach yourself to get the most out of your wine.

■ Essential Winetasting: The Complete Practical Winetasting Course by Michael Schuster ia published by Mitchell Beazley, priced £18.99. Available now from all good book shops.

Down by the river N

estled on the banks of the River Humber and at the heart of the South Ferriby community, The Hope and Anchor has recently been awarded ‘Best Pub in Lincolnshire’ at the 2017 National Pub & Bar Awards, alongside two AA Rosettes and four gold stars. It’s really not hard to see how The Hope and Anchor offers some of the finest food in Lincolnshire.

Above all, The Hope and Anchor is a village pub, a casual and informal space but with no compromise on the quality of the food.

They welcome a broad range of guests who appreciate the simple yet satisfying things in life, whether it be a cheeky pint after a walk with the dog or bird watching, sailing in via the Humber, or celebrating special occasions with great food.

Chef Patron Slawek Mikolajczyk’s food style is strong and bold with an emphasis on simplicity. His respect and love for fresh, seasonal produce is combined with a quest for excellence in taste and flavour to create a menu of British favourites.

A glance through the menu will reveal the creativity of the kitchen team. Starters include beef tartare scotch egg with gherkins, mushrooms and fresh truffles; the finest king scallop served with smoked roe, belly pork, English asparagus and mushroom duxelles and Grimsby smoked haddock chowder with crispy poached egg.

To follow, Winteringham lamb served with wild mushrooms, runner beans and Jersey royals, steamed East Coast mussels with wild garlic cream or a choice of Lake

District Farmers’ steaks, aged for 40-60 days in the unique, MaturMeat cabinet and finished on the Josper.

To finish, the Hope and Anchor signature dessert is their Crème Brûlée and it really is a dish not to be missed.

The Hope and Anchor also features its own Hope and Anchor Ale, brewed by Caledonian, alongside a range of local and national breweries which change frequently.

General manager Amy Heward has worked closely with Bon Coeur Fine Wines to create a versatile and stylish wine list to suit all tastes and budgets. Superb cocktails and a vast range of soft drinks all contribute to the perfect place to unwind.

The pub itself has views over the River Humber, all the way to the Humber Bridge in the east and Read’s Island in the west, and the bar area has the same fantastic menu and service.

Booking is advisable for the restaurant but is not required for the bar area.

To top off a fantastic meal, The Hope and Anchor now offers five welcoming, comfortable and stylish bedrooms in keeping with the warmth of the pub and restaurant downstairs. Each bedroom has been lovingly designed to offer a relaxed and happy stay. Each boasts a double or king size bed complete with luxurious faux fur throw, Nespresso coffee machines, large flat screen TV, modern shower rooms, digital clocks with iPod docking station and Duck Island toiletries. Three of our rooms have fantastic river views. Rates start from £95 per night and competitive corporate rates are available.

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FOOD TRAVEL

Chomping in the Big Apple

M

ost people go for the sights: the shimmering upturned ice cream cone of the Chrysler, the razor clam spikiness of the Empire State Building, and the cheesecake wedge of the Flatiron.

As you can probably tell, I’ve come for the food, and New York does not disappoint.

It’s the city to live in if you crave Chinese take-out with chopsticks at 3am, if you want to sink your incisors into giant, sloppy burgers, and gnaw on mahogany-coloured pretzels and obscene, orange corn dogs from roadside carts.

Manhattan crams its 22.7 square miles with bagel joints and juice bars, coffee shops and donut stalls, gourmet food halls, Thai, Vietnamese, Korean – the choice is overwhelming.

So how do you decide to what to eat?

This year, all eyes may be on America’s politics, but these emerging food trends will be shaking things up too...

American South Southern American food is in full-on revival mode, so if you haven’t time to take in it’s homeland, Louisiana’s New Orleans, during your US trip, New York will plug the gap.

Promising ‘honest Southern food’, Root & Bone in the East Village, is all rustic wood, exposed piping and wire buckets of fried chicken, served alongside golden waffles and molten mac and cheese. The rural American grub is so moreish and earthy, I’m still chewing on the salty, lemony chicken bones when a gooey Mississippi mud pie arrives.

At Harlem’s Red Rooster, the food is more technicolor – think crimson sauces that match the restaurant’s frontage and bold portion sizes – but its fare is no less Southern. We sit on plastic red chairs (everything is red) out on the street, people-watching between trying to stuff humongous crispy bird sandwiches in our mouths. They’re massive – filled with half a chicken at least – and dripping with a signature, terracotta-coloured sauce that’s tomatoey, without being too sweet. It gets smeared all over your wrists and forearms, no matter how many napkins you grab.

Over near Hudson Square, back in Lower Manhattan, Harold’s Meat + Three

Hungry? ELLA WALKER explores the US city via her stomach, discovering emerging food trends in the Big Apple ... serves decent fried chicken, but their Southern side dishes eclipse it.

I wolf down three nuggety ‘biscuits’ (like savoury scones, stuffed with sweetcorn, bacon and spring onions, and slathered in butter), before getting started on grilled asparagus spears and traditional creamy grits.

■ Root & Bone, www.rootnbone.com; mains from 19 USD (about £15); expect a queue if you don’t have a reservation ■ Red Rooster, www.redroosterharlem.com; mains from 25 USD (about £20); reservations and walk-ins available ■ Harold’s Meat + Three, haroldsmeatandthree.com; mains from 18 USD (about £14); walk-ins only Family style Don’t like sharing? Family style – where portions are made for divvying out amongst your party – might not be for you, but it’s only a matter of time before egalitarian scoffing becomes a ‘thing’ in British restaurants.

On the edge of Madison Square Park, away from the hordes that queue for ShakeShack burgers in the middle of the leafy space, is the cosily understated Black Barn. The mentality here is one of farm-to-table, with little faffing in between – and the portions are absolutely colossal.

We feast on platters of barbecued beef ribs, each one as wide and thick as a hardback book, foraged mushrooms on chunks of toast and a bubbling rum and butterscotch bread pudding that pads out my stomach lining, and presumably my arteries.

It’s hearty, homely fare that makes you feel well fed and well loved, much like at ATRIO, at the downtown hotel Conrad New York, where American chef Gerron Douglas, a former sous chef at the Waldorf Astoria NY, serves hunks of halibut on a mattress of lentils, alongside vats of spaghetti Bolognese, because, he says, nothing “makes you feel at home like spaghetti”. He has a point.

■ Black Barn, blackbarnrestaurant.com; mains from 19 USD (about £15); reserve ahead

■ ATRIO, www.conradnewyork.com; mains from 22 USD (about £18); reserve ahead Sleep and eat Move over hipster pop-ups and standalone restaurants, New York’s hotels are upping their game – at a rate that might just make room service defunct.

In midtown, surrounded by chain steakhouses and gaudy diners, sits the Clement Restaurant, within the grandly elegant Peninsula, New York.

If spending the night, it’s easy to be bowled over by the rooftop pool and spa, views down 5th Avenue and staff that remember how you took your tea the day before, as well as beds that are crisp with pillowy white bedding.

But don’t forget about the food.

Dinner here is good – think beautifully seared sea bass and zingy roast apple salad with goat’s cheese.

Breakfast is something else! Order the thick, fluffy wedges of French toast crusted in corn flakes, served with individual bottles of maple syrup, or medallions of beef tenderloin (steak for breakfast?!), accompanied by caramel-coloured hash browns that don’t hail from the freezer.

Even if you’re not staying at the Peninsula, you can still book a table beneath one of the restaurant’s stunning art deco-style windows.

Just up the road on Park Avenue is Loews Regency Bar & Grill, where the service is less intuitive but the decor has more swagger – all polished wood, glinting mirrors and parades of flashy glassware.

The hotel itself is ideally located for keen shoppers, and runners who want to explore nearby Central Park. Come dinner time, carve through pink strips of salmon and perfectly cooked rib-eye steak, get tangled up in mounds of watercress and be pleasantly harangued by bold, straightforward flavours.

■ Clement Restaurant, newyork.peninsula.com; mains from 34 USD (about £27); reserve ahead

■ Loews Regency Bar & Grill, www.loewshotels.com/regency-hotel; mains from 38 USD (£30); reserve ahead Starry modern influences For dinner that’s not quite so in-yer-face-American, head to the fire escape latticed streets of Tribeca, where vintage clothing and liquor stores huddle up besides the likes of one-Michelin-star-restaurant Batard.

Part of the Myriad Restaurant Group famed for London’s Nobu, Batard dishes up ‘new French cuisine’ in a pared back dining room that hums softly with lunchtime business meetings, and what looks like an old boys’ club of former film directors. (Two courses at lunch is 20 USD, cheaper than at dinner.)

A baton of crumbed, crispy lamb neck on a rich swirl of white beans, leeks and lemony lovage is astounding, but it’s the meaty portobello mushrooms cooked with shallots and drizzled in salsa verde that makes my taste buds really somersault happily.

Nearby in the artsy, indie Nolita neighbourhood, The Musket Room – another one star Michelin restaurant – serves up modern New Zealand cuisine while you sit on electric blue leather seats ensconced by rough brick walls. Its a la carte menu reads more like a sparse shopping list than a collection of dishes, but I can confirm that an assortment of quail, blackberry, bread sauce and onion, once on a plate, is pretty ambrosial.

■ Batard, www.myriadrestaurantgroup.com/ restaurants/batard; two courses 58 USD (about £46); reserve ahead for dinner ■ The Musket Room, www.musketroom.com; mains from 29 USD (about £23); reserve ahead Travel facts Ella Walker was a guest of The Peninsula New York (newyork.peninsula.com). Rates from 695 USD (about £573) for a Superior Room per night. Breakfast from 14 USD (about £11) ■ Stay at Loews Regency (www.loewshotels.com/regency-hotel; +1 212 759 4100) from 343 USD (about £276) per night, including tax. Breakfast from 18 USD (about £14).

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14 THE JOURNAL

WINE &DINE in association with

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15

Six of the best kitchen gadgets ...

The season of picnics and garden parties is upon us, and how better to welcome spring than with some bright new kitchen gizmos?

Slice n’ dice Pineapple Slicer & Wedger, £9.79, Lakeland (www.lakeland.co.uk) Fancy giving those tasty fruit salads a tropical twist? Or throwing a retro spring soiree? (Pineapple and cheese on a cocktail stick, anyone?) Whatever pineapple-tastic treat you’re pining for, this fun gizmo will make light work of the cutting and chopping, churning out bite-sized chunks in a few easy twists.

It’s personal Davina For Lakeland Personal Blender, £29.99, Lakeland (www.lakeland.co.uk) Sunny days beg for more time outdoors.

With this compact blender, you can whizz up vitamin and mineral-loaded smoothies in seconds, then simply twist to detach the cup from the blender base, attach the lid and off you hop out the door, for a healthy boost on the go.

In the pink Smeg BLF01 50s Retro Style Food Blender, £149, John Lewis (www.johnlewis.com) Can’t afford a full kitchen makeover, but really want a style refresh? A few new accessories will do the trick – this gorgeous retro-style food blender comes in THE colour of the season (pink!) yet is classic enough never to go out of fashion. Use it to blitz up fresh salsas for all those barbecues to come.

6.

Bake it ‘til you make it KitchenAid 175 Artisan 4.8L Stand Mixer, £549.95, John Lewis (www.johnlewis.com) If budget allows, the Smeg blender would pair perfectly with a shiny new KitchenAid; we love the Cranberry shade, but there are lots of other colours to choose from too. Just try using this beauty to whip up batches of breakfast muffins, or a zesty lemon drizzle, and not find yourself skipping round the kitchen with glee ...

Ice ice baby Gourmet Gadgetry Retro Frozen Drinks & Slush Maker, currently reduced to £45 from £50, Debenhams (www.debenhams.com) Heatwaves are on the approach, folks (we can dream). Be prepared with a freezer full of ice, fridge full of your fave yoghurt and fruit and this utterly essential gadget. Not convinced? It whips up professional-like iced coffees and fancy cocktails too. See? Utterly essential.

Measure up Salter Add And Weigh Jug Kitchen Scale, £15, Wilko (www.wilko.com) Save time and space with this handy digital scales-and-measuring jug combo. It means you can weigh and measure up multiple wet and dry ingredients at once, then pour them into your processor or mixing bowl with one clean sweep.

3.

5.

2.

4.

1.

AFTERNOON TEA EARLY BIRD MENU

£15

Two courses Monday - Friday 5:00pm - 7:00pm

£12.50 per person or two for £20.00 Served Monday - Friday 12:00pm 5:00pm Advanced booking required

STEAK NIGHT

Thursday 5:00pm - 9:30pm

MILLFIELDS HOTEL 53 BARGATE, GRIMSBY NORTH EAST LINCOLNSHIRE DN34 5AD TEL: 01472 356068 | FAX: 01472 250286 EMAIL: info@millfieldshotel.co.uk www.millfieldshotel.co.uk

· Delicious home-cooked food · Sunday lunch available all day · Private dining

Summer Whatever your event, we have it catered for.

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rump steak £10 sirloin steak £15 t-bone steak £20 mix grill £15 chicken breast £7.50 salmon fillet £10 bottle of wine £10

· Beautiful Beer Garden · All functions catered for · Wide selection of ales & wines for exclusive discounts & offers

Reservations advisable

Riby Road, Stallingborough, North East Lincolnshire, DN41 8BU T 01469 561302 E reception@stallingboroughgrange.co.uk W www.stallingboroughgrange.co.uk

16 THE JOURNAL

AFTERNOON TEA

T

Tasty treats in Tealby

ucked away in the quaint and beautiful Lincolnshire Wolds village of Tealby, The Vintage Tearooms has long been a place of pilgrimage for Sunday drivers, walkers and anyone looking for a yummy treat in a quintessentially British tea spot.

Owned for many years by the same family, the original business closed some time ago but when it went up for sale, Jennie Fox was quick to snap it up!

“It was a place I had had my eye on for about 15 years and was over the moon when I heard it had gone on the market,” she said.

“I first approached the previous owners about eight years ago but they didn’t want to sell.

“It was closed for two or three years before we managed to buy it.”

And it certainly wasn’t plain sailing for Jennie and her family, who had been running pop-up restaurants in the region,

Re-opened in May last year, Tealby’s famous tea room had undergone a huge transformation. EMMA MATHIAS chats to owner Jennie Fox ... also under the name of The Vintage Tearooms.

Jennie said: “It took much longer to sort than we had first thought. We had to have the whole place re-wired, new plumbing, new floors, a new roof and timber treatment.

“We have also split the property in two; the previous owners lived upstairs in the old layout.

“Now, we have an upstairs and a downstairs but the other side we are hoping to convert to a holiday home.

“Hopefully, we will be able to do it this year, but we expect to be busy in the next few months so it might have to wait a bit!”

The tea room has been closed during the winter season, which has given Jennie

more time to spend with her youngest daughter.

“I have four children altogether,” she said. “My eldest daughter is at university now but she works at the Vintage Tearooms when she is home for the holidays. She wants to be a teacher, so I don’t think she will be wanting to take over the business at any point!

“It has been lovely spending more time with my youngest, who is seven, during the winter.”

Decorated in lovely pastel colours, the new-look tea room is truly perfect for the summer.

Jennie said: “The girls who work here are dressed in a vintage style and we serve the food on vintage china.

“A lot of the tea services have been given to me as presents, but my mum has a nose for a bargain and is always managing to find fantastic sets when she is out and about!”

And if you fancy your birthday party or event in Tealby, the upstairs of the tea room can hold 20 people for an intimate, vintage ‘do’.

Jennie said: “Depending on the time of year, and what we have booked in, we can also look at hiring the whole tea room out to customers. We are also happy to discuss weddings and bigger parties, though we already do outside catering for events such as these.”

In a nutshell, Jennie and The Vintage Tearooms can cater for just about anything, and with the first, full season at the property ahead, the future is looking very bright indeed for Jennie and her family.

■ The Vintage Tearooms can be found at 12, Front Street, Tealby LN8 3XU. To book, call 01673 838261 or visit www.thevintagetearooms.co.uk

THE JOURNAL

Supping up in style

17

Delightful tea cups and tableware to impress your guests ...

Azure by Denby, from £7.34 per piece at www.denby.co.uk

Cornish Tableware at John Lewis, from £15 per piece

Biba Deco Peacock Teapot, £30, House of Fraser

Olio Tableware, from £8 per piece at www.royaldoulton.co.uk

Daisy Tea Story Two Tier Cake Stand, £70, Wedgwood

Halo by Denby, from £6.40 per piece at www.denby.co.uk Wallflower at Emma Bridgewater, from £9.95 at www.emmabridgewater.co.uk

Royal Tableware, from £5 per piece, Pip Studio at www.pipstudio.com

Jasper Conran White Dinner Range, from £19 per piece, Wedgwood

Royal Albert Cheeky Pink Vintage Tea Set For One, £65, Wedgwood at House of Fraser

Pastels, from £7 per piece at www.royaldoulton.co.uk

Polka Dots at Emma Bridgewater, from £12.95 at www.emmabridgewater.co.uk

Biba Lynx Dinnerware Range, from £10 per piece, House of Fraser

Spring To Life, from £8 per piece, Pip Studio at www.pipstudio.com

Chamonix at John Lewis, from £8 per piece

18 THE JOURNAL

HEALTHY EATING

Eat yourself healthy According the NHS, there are eight tips to healthy eating in order to help you feel fabulous, inside and out. EMMA MATHIAS finds out more ...

I

t is often hard to keep up with what we can eat and what we aren’t supposed to eat, depending on the latest scientific research.

One minute, we are told to cut out fatty food completely and the next, we are told it is healthier to have the odd bit of fat in the diet.

Our generous eating plan makes slimming easier than you ever thought possible!

Instead of telling you what you can and can't eat, Food Optimising puts you in control. You don't need to worry about weighing all your food, counting points or monitoring every mouthful.

At Slimming World we work together to help you look and feel great – body, mind and soul.

Taste the difference…

• Never go hungry again! Our Free Food list includes masses of food that you can eat in unlimited amounts.

• Eat as much as you want, when you want!

• No food is banned! Enjoy your favourite treats every day and still lose weight.

We’ll support you every step of the way Visit our website to find your local group or Contact Hayley Sutcliffe on 07976716861

As a rule of thumb, it’s all about eating sensibly ... everything in moderation. The NHS has eight guidelines for healthy eating which, if you stick to them, should make you feel brighter, happier and much healthier.

Base your meals on starchy carbohydrates Contrary to popular belief, we should be eating carbs! Starchy carbohydrates, such as potatoes, bread, rice, pasta and cereal should make up one third of your diet.

Eat lots of fruit and veg At least five portions of fruit and veg are recommended for a healthy lifestyle.

Mix it up with salads, roast veg, smoothies or fruit on your cereal to make food more interesting.

Eat more fish – including a portion of oily fish A good source of protein, vitamins and minerals, try to eat at least two portions of fish each week, including one oily portion of fish. Be as varied as possible and remember that canned and smoked fish can be high in salt.

Cut down on saturated fat and sugar Saturated fats include hard cheese, cakes, biscuits, sausages, cream, butter and lard. A man should have no more than 30g of saturated fat each day, while a woman no more than 20g.

Where possible, choose unsaturated fats such as avocado, oily fish and vegetables.

Cut fat from meat or choose lean portions.

Try to cut out sweets and sugary drinks from your diet.

Eat less salt – no more than 6g a day for adults Adults should have no more than 6g of salt each day. Too much can raise your blood pressure and you will increase your risk of heart disease or a stroke.

Get active and be a healthy weight Try to do plenty of exercise but if you don’t have time to go to a class or the gym, walk to places that you would normally drive to. Get an exercise watch to track your progress.

Don't get thirsty The government recommends that we drink six to eight glasses of fluid a day and no, this doesn’t include alcohol! Drink water at regular intervals and this can also help you to lose weight, if you are on a diet.

Don't skip breakfast The most important meal of the day, breakfast has an effect on mental performance and will set us up for the morning ahead. Try wholegrain options over sugary cereals and drinks.

THE JOURNAL

19

HEALTHY EATING

Chef out of water

A

pparently, Nathan Outlaw still can’t quite master the art of roasting a chicken. This is a man who has a two Michelin star restaurant, was mentored by Rick Stein and has written four cookery books.

And he can’t roast a chicken?!

“It always turns out differently every time,” says the Kent-born, Cornwall-based chef, with a laid-back, self-deprecating laugh.

Don’t be taken in; Outlaw can handle chicken, he just doesn’t do carbon copy, identikit chickens – but when you’re best known for your seafood, who cares?

His latest book then, Home Kitchen, is something of a detour. “I wanted to write a book that covered all the bases if you had no other cookery book – a book that had all the recipes you needed for life.”

It features some fish, of course, but is also packed with nostalgic classics like toad-in-the-hole, soups, risottos, how to do a proper Sunday roast (yes, chicken included), plus desserts – including his daughter’s sticky toffee pudding – which is to be expected when Outlaw’s last-night-on-earth meal is, without question, trifle.

Throughout the writing process, he had his children (Jacob and Jessica) in mind, imagining the kind of cookbook they’ll need when, eventually, they go off to university or college.

Nathan Outlaw may just be the nicest chef in the business. The Michelin-starred restaurateur and fish expert talks to ELLA WALKER about his latest book, Home Kitchen ...

“If they took this one book,” he says, “there‘d be enough in there for them to survive.”

It’s a very tasty safety net too, considering that cooking is no longer taught comprehensively in schools.

Outlaw, 39, explains he’s “fortunate enough to be old enough to have done cookery lessons at school”, but says it’s disappointing how children tend to get just a term of Food Technology classes each year now, and are rarely taught basic kitchen skills in detail.

“It’s not really like it was,” he muses.

“We all have to eat to survive, so you need to eat well, it’s a no-brainer really, but it seems to be something that’s a little bit lost in schools now.”

After honing his filleting skills alongside Gary Rhodes and Stein, at just 25 – an age that doesn’t seem quite so young when you consider he was cooking for paying customers at 14 – Outlaw launched his first restaurant, The Black Pig. Within a year, he was also a first-time dad (to son Jacob) and the recipient of a Michelin star.

“It’s a bit surreal at first,” he says, recalling what it feels like to be awarded a

star – his Port Isaac-based Restaurant Nathan Outlaw currently holds two, the only UK seafood restaurant to do so. “The thing with the whole Michelin process is that you don’t know anything about it; you don’t know when they’ve inspected, you can’t talk to anyone – there’s no feedback form or anything like that! So it’s nice to know you’ve been recognised for what you’re doing, but it’s more for all the guys that work with me, because they work really hard to maintain a certain level.”

According to online food publisher Great British Chefs’ recent survey of 5,000 foodies, people are becoming increasingly adventurous when it comes to the foods and ingredients they’re willing to try.

Outlaw says he can definitely see that culinary confidence reflected in his restaurants (he’s got four in the UK and one in Dubai).

“People are far more educated about food, they seem to want to know more about what’s on the plate,” he explains.

“When I started cooking, you had your usual meat and fish, but now people would know what gurnard was, for example, they’re quite happy eating mackerel next to something like turbot or cod. People are much more open.”

ACCESS TO A GREAT VARIETY OF FRESH FISH HAS NEVER BEEN SO LOCAL! For 25 years ST. PETERS FISHMONGERS of Louth have been specialising in quality fresh fish products for our local people.

We take particular care to trim and bone all our fish fillets before sale.

We source only the best fresh fish from Grimsby every morning.

We also make our own pies, quiche, curry, fishcakes, amongst other things. Always buying our ingredients locally.

We sell freshly boiled crab and lobster.

We have seasonal offers such as cod roe and wild Scottish salmon (which is only available for a few months a year.)

We have a good choice of seafood & large prawns.

Anything we've not got in we can usually get for the next day.

Opening Times: Mon - Fri: 8:45am to 4.30pm Tues - Sat: 8.45am to 4.30pm Our address is, St. Peters Fish, Shop 3, Newmarket Hall, Louth, LN11 9NS Tel: 01507 354610

ST. PETERS FISHMONGERS OF LOUTH

However, while people are more experimental ordering off a menu, “there’s a lot more work to be done at home”.

“It’s difficult, because I think sometimes people end up at fish counters and supermarket meat counters, and they go with the safe option they know. I do understand that,” says Outlaw. “The excuse I used to get was, ‘I can’t eat any fish because I live in [landlocked] Oxford’, or something like that, in middle England, but now you can get fish on your doorstep at home as quick as I can get it into my restaurant.

“The more education people get and the more they see different things being cooked, we’ll start to see people eating other species of fish.”

Not that he minds people scoffing the usual battered cod and chips though, and he happily admits: “I love fish fingers!”

But even a seafood virtuoso like Outlaw can can be fazed occasionally. “The most bizarre thing I’ve ever eaten is probably these really big frogs in Singapore,” he remembers. “They were alive and they cut them up in front of you and then stir-fried them. It was a bit weird, although tasty – everyone always says it tastes like chicken, haha – but it was a bit odd that it was just plucked out of a little tank, then cut up and chucked into a wok.

“You didn’t want to think about it too much!”

Keen to dive in and cook some fish?

■ For recipes, see pages 28-31

20 THE JOURNAL

Keeping heritage alive

FISH

Since 1991, Grimsby Fishing Heritage Centre has educated everyone from school children to people looking to find out more about their family history.

Even the Duchess of Cambridge has had a look around. EMMA MATHIAS goes on a tour of the popular North East Lincolnshire museum ...

I

n 1856, Grimsby’s population was around 9,000 people yet 100 years later, the population had risen to a massive 90,000 people.

And it is the fishing industry that was responsible for the huge rise and the great number of workers heading to the coast to find solid employment.

Great Grimsby’s Fishing Heritage Centre serves as a reminder of the years when the town was truly a booming place; where those willing to work hard would be rewarded with a good living and the chance of a decent life.

Once the world’s premier fishing port, and a place that made fish accessible to the whole country, Grimsby Dock was chock-a-block full of trawlers, busy for 24 hours each day and vibrant with the hustle and bustle of seamen waiting to head out for a catch.

Trawler fishing has, on many

occasions, been described as the most dangerous, peacetime occupation and the loss of life to the sea has been great. The Fishing Heritage Centre serves as a reminder to those that have been taken by the deep waters with each and every member of staff careful to keep the memories of these long-lost fishermen alive.

Education and outreach officer, David Ornsby, said: “We are a small team at the Heritage Centre but we all work hard to educate and inform through tours and displays at the museum.

“We see that we have a duty to remember the thousands of people that have lost their lives and to tell a story that’s not just important to Grimsby, but also many other towns around the country.

“We have a shared heritage and it is important to keep it alive.”

The Heritage Centre is one of the most important of its kind in the country, and testament to this is the number of awards

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Chapman House, Estate Road 7, Grimsby DN31 2TP Tel: 01472 269871 email: sales@chapmans-seafoods.co.uk www.chapmans-seafoods.co.uk

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THE JOURNAL

21

The Duchess of Cambridge visited Grimsby’s Fishing Heritage Centre in 2013. She is seen here with one of the museum’s many models, chatting to John Vincent who was showing her around.

received over the years. These include the Visit England Quality Rose Marque, Trip Advisor’s Certificate of Excellence Award (which they have received for the last four years running) and the Sandford Award.

And, of course, the centre is also an accredited museum.

David said: “We received the Sandford Award last year, and were very pleased to get it. It is an award that is given by the Heritage Education Trust and Bishop Grosseteste University, Lincoln.

“Any museum that is used for educational purposes can apply for the award and if they achieve the high standard then, hopefully, they will receive it.

“The Victoria and Albert Museum have it, as do places such as the Tower of London.

“We were confident we had a special resource here at the Heritage Centre. We gave it our best and were delighted that the judges chose to give us a Sandford Award!”

Each and every member of the team at the museum are the reason that numerous schools, tour groups and individuals continue to return, year on year.

From January to early April 2017 alone, more than 800 school children visited the Heritage Centre on educational tours, learning more about not only the fishing industry in the town and across the

country but also about days gone by.

The museum has a mock-up of the Freeman’s Arms pub, with much of the vintage display and the bar area coming from pubs in the town, and an example of a 1930’s living room.

David said: “There is a display of the rear of a terrace house and children are always amazed that the loo was outside and that the washing was done in a dolly tub. Then we get to the fact that, in the 1950s, there was no toilet paper and they had to use newspaper!

“They are amazed that there were no iPads and computers ...”

Around the museum, there are areas where the temperature changes, such as the boiler room, which is hot, and the outside of a trawler on a winter’s day in the North Sea, which is cold. The smells also change, giving visitors an authentic experience and an idea of what things would have been like during a time when Grimsby was at its industrial peak.

In a huge area at the centre of the museum is a former shrimping vessel, The Perseverance, which reaches its 103rd birthday this year. Around it are shop fronts and trinkets of the time, including a store window with a Snakes & Ladders game, sealing wax, playing cards and toy cars, among others.

Outside, permanently residing in Alexandra Dock, is former fishing trawler

the 60-year-old Ross Tiger. Tours of the boat occur regularly with expert information from retired skippers and guides John Roberts, Dennis Avery and Bob Formby. The team have more than 50 years sea-going experience between them, making an impressive total of 150 years of tales and information.

Also guiding tour groups and individuals around the trawler is Syd Wahwerit, a former seaman with a career going back to the 1950’s, sailing from both Grimsby and Hull, and John Grantham. John is a former railway man and is perfectly placed to educate visitors to the museum about the railway’s role in the development of Grimsby Docks, starting at its arrival in 1848.

David said: “Grimsby really took off because of the arrival of the railway. It meant that fish could go from here to London.

“The town was perfectly located for the fishing grounds of the North Sea, placed behind the natural shelter of Spurn Point.”

Trained as a teacher, there is little wonder that David is capable of drawing you into another world; one where life and work were hard and the risk of losing someone close to you were very high indeed.

The team, including Deborah Winter (front of house), operations and tourism manager Sophie Wignall and collections and documentation officer Louise Bowen,

along with key staff members Heather and Lauren and all of the volunteers, is the reason the Heritage Centre is currently receiving praise from all corners of the country.

When the Duchess of Cambridge visited, in 2015, there was a surge in visits from people intrigued to find out more about the fishing industry, and when the town receives bad publicity – in the form of documentaries such as Skint or films such as Sacha Baron Cohen’s ‘Grimsby’ – there is always someone waiting in the wings to show people the other side of the town.

In recent years, the Fishing Heritage Centre has hosted the likes of television’s Escape To The Country, Great British Railway Journeys, Flog It! and The Best Of British Takeaways, to name but a few.

There will always be interest in the town and its history and for one good reason ... our ancestors were the ones who helped to mass produce the quintessentially British dish that is Fish & Chips. And, as long as there are fish swimming in the sea, that’s a teatime staple that’s definitely going nowhere ...

■ Find it at Alexandra Dock, Grimsby DN31 1UZ. Opening times are daily from 10am to 4pm, closed Mondays.

Discover more at www.nelincs.gov.uk and www.facebook.com/ FishingHeritageCentreGrimsby

How do we know that our fish is the best? because it’s from Grimsby!

With over 30 years of experience in the seafood industry, Premier Seafoods and www.kingcrab.co.uk specialise in offering top quality Seafoods directly to your doorstep.

Our fresh and frozen products are bought daily from the Grimsby Fish Auction.

Our range includes:• Frozen Prawns • Fresh Fish & Shellfish • Frozen Seafood • Smoked or Preserved Fish • Non Fish • Special Offers We pride ourselves on offering great customer service and our web site is user friendly and easy to navigate. Online purchasing is safe and secure and delivery is free on all orders over £95!

Our opening times are:- 5am – 4pm [Mon-Fri] • Saturday mornings Contact Details:- Premier Seafoods Email: enquiries@kingcrab.co.uk 3 Riby Street, Grimsby • Tel: 01472 353 353

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22 THE JOURNAL

LOCAL PRODUCE

Regional foods

Lincolnshire is an area renowned for some of its fabulous food, from cheese to meet and more.

EMMA MATHIAS takes a look around the area ...

P

acked with delicious goodies, the county of Lincolnshire has plenty of local recipes, some of which go back for generations.

Stuffed Chine Stuffed chine goes back hundreds of years and was originally a dish that was served on May Day. It is also known as the “Christening Chine” as it was served on Christening days.

It is a meat product that is unique to Lincolnshire and is made of the neck chine of a pig, which is the muscle on both sides of the spine.

The meat was salted, particularly during the days before people had fridges, and was left to cure.

Stuffed with parsley and cooked, the chine was then served to visitors attending the Christening celebration.

■ Where to buy Open for almost 110 years, Lakings of Louth have been one of the best-known butchers in the area. Their Lincolnshire Stuffed Chine is considered to be some of the finest in the county having won several awards for the overall product.

Lincolnshire Poacher Cheese In 1992, Simon Jones made his first batch of cheese on his father’s dairy farm

which became so popular, local customers had to be rationed to a small amount each week.

By 1995, cheese-making was moved into a larger building and in 2000 the operation had grown so big, Simon’s brother Tim joined forces with Simon and his team to help with business and marketing.

Since then, the Lincolnshire Poacher brand has become synonymous with quality, is adored by cheese lovers around the world and is a product that Lincolnshire folk are proud to embrace as their own.

There are four variants of Lincolnshire Poacher Cheese; the Lincolnshire Poacher, Vintage Lincolnshire Poacher, Smoked Lincolnshire and the Lincolnshire Red. ■ Where to buy The cheese is sold in many locations across the county and at local farmer’s markets. Visit the website at www.lincolnshirepoachercheese.com or telephone 01507 466987 for details.

Lincolnshire Sausage A firm, local favourite, the Lincolnshire Sausage is a sausage to rival any other in our nation.

Coursely ground, the traditional Lincolnshire Sausage is traditionally made with sage. With many Lincolnshire butchers creating their own type of

sausage, it is typical for them to keep the ingredients close to their chests, with recipes being passed down from generation to generation.

The tasty little piece of meat was the inspiration for the Sausage Festival, held in Lincoln each October.

Lincolnshire sausage can be found in most supermarkets and shops in the region and beyond. There is even a vegetarian version, which probably isn’t quite the same but still quite tasty!

Cote Hill Cheese Situated in Osgodby, just outside of Market Rasen, the award-winning Cote Hill Cheese has been made by Michael and Mary Davenport since 2005.

Farming and milking cows in the area for more than 30 years, the cheese is made using milk produced by their herd of Friesian, Holstein and Red Poll cows.

Varieties include Cote Hill Blue, Cote Hill Yellow, Cote Hill Red, Cote Hill White, Cote Hill Reserve and Lindum.

■ Where to buy Cote Hill Cheese is available in most good supermarkets and at some local farmer’s markets. It can also be purchased online at www.cotehill.com Lincolnshire Plum Loaf Perfect with a cup of tea and a slice of one of the aforementioned Lincolnshire cheeses, plum loaf, or plum bread, was first created by Charles Myers, in 1901 and at the old Alford Mill.

Packed with dried fruit and spices, such as cinnamon and nutmeg, the original plum loaf is still made by the Myers family, now in Horncastle, although several Lincolnshire bakers also now make the popular loaf, which is said to be a favourite in the royal household.

From field to fork Superior quality, grass - fed Beef from the Isle of Axholme

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THE JOURNAL

Tasty summer treats S

23

ummer is on its way and you might be making plans for days out, picnics and camping trips? Soggy sandwiches and a bruised banana don’t cut it so take some steps to ensure outdoor eating isn’t a disappointment.

There’s a wealth of yellowbelly produce out there to enjoy this season and it’s all available from the Love Local range at Lincolnshire Co-op.

Avoid floppy sarnies altogether and instead, make a batch of wraps. Spice them up by using chicken cooked with Mr Huda’s universal curry paste as the filling.

The pastes in this range are made in Scunthorpe by a former Indian restauranteur. Maf Huda has put his many years of experience into his products, which give the home cook that professional touch and make grinding and crushing of spices a thing of the past.

Another good filling would be Lymn Bank Farm caramelised red onion chutney.

Spread lightly over the surface of the wrap and use shredded lettuce, cucumber and grated Just Jane cheddar.

Both are produced by the Grinstead

Above, Maf Huda with his universal curry paste.

family at their farm near Thorpe St Peter.

You could make a batch of cheesy scones and take toppings to eat with them such as chutney or meats. Cote Hill Red is perfect. It’s an Alpine-style cheese made by the Davenport family at their farm in Osgodby, near Market Rasen, with the milk from their herd of Holstein and Friesian cows, and has a subtle flavour.

Pipers Crisps, which come from Lincolnshire potatoes and are fried near Brigg, are a must.

They come in a range of tempting flavours like Lye Cross Cheddar and

Onion and Burrow Hill Cider Vinegar and Sea Salt.

I don’t think a picnic is complete without a sausage roll and those crafted by Pocklington’s Bakery based in Withern, near Alford, are highly-recommended. The family firm makes thousands of pies, pastries and cakes each day. The two-pack Lincolnshire sausage rolls are deliciously seasoned and come housed in moreish flaky pastry.

With such delights filling your picnic basket, you’ll need something special to wash down your lunch.

The Love Local range features cordials and presses created by Belvoir Fruit Farms, including elderflower – the quintessential taste of an English summer. There’s also a choice of locally-brewed ales including favourites from Bateman’s Brewery and Tom Woods.

So, next time the mercury rises and you fancy eating alfresco, make sure you pop down to your local Lincolnshire Co-op store. You’ll be supporting local producers, tasting some delicious food and you’ll even benefit from extra dividend. It’s a win, win!

We love local

24 THE JOURNAL

SPONSOR

Village pub is com As the big transformation at East Halton’s Black Bull Inn continues, customers old and new will be amazed at how much recent renovations are changing the Lincolnshire pub for the better. EMMA MATHIAS finds out more ...

T

he village pub that is the Black Bull Inn in East Halton looks to be in for a positive future, with high-quality, affordable food remaining at the heart of the

plans.

After a major refurbishment of the restaurant, which has been transformed from a dated, dark room into a beautiful contemporary dining area with fabulous fixtures and fittings, the sky is the limit for owner/manager Stephen Gorwood.

“A good number of people have had a say in the design and we are really pleased,” Stephen said.

“We haven’t finished yet, as we will continue to improve the Black Bull well into the future, but we are very happy with how things have turned out in the restaurant.”

The garden room, which was an old-style conservatory, has been closed in creating a lovely, cosy space with large doors that open out onto the rear decking and the beer garden, which is perfect for the summer months.

Stephen has used lightweight, sustainable tiles on the roof of the garden room, always keen to look to new and

innovative ideas for his renovation project.

He said: “The new fireplace, which is in the snug, would normally draw warm air in from a cavity wall, but on the other side of the wall that it hangs on are the fridges in the bar area.

“The fridges generate a lot of warm air so I decided to re-route this air towards the fireplace and use this as a way of moving it away from the fridges. It has made everything much more efficient!”

Of course, the decor is just the icing on the cake, as Stephen and his team re-designed the menu last year in order to streamline it and ensure that freshly cooked, homemade ingredients were used.

Many of these are delivered daily from local suppliers.

Along with head chef Robert Bentley, Stephen and the team are looking forward to introducing the spring and summer menu, which has been specially created to complement the season.

Starters include treats such as Wild Mushrooms On Toast (£4.95) with chive and garlic cream, toasted ciabatta and cress, Pan-seared Scallops (£7.95) with pea purée, purple sprouting broccoli, chive puff pastry tuile and belly pork croquette, Potted Ham Hock (£5.95) with chilli cheddar scones, traditional chutney and a

THE JOURNAL

oming into its own cider-dressed salad, among others.

For your main, sit back and enjoy mouth-watering delights such as Chicken Stew (£10.95), a dish of crispy skin chicken breast, crispy bacon, baby leeks, portobello mushroom, new potatoes and fine beans, Pan-fried Sea Bass (£13.95) with clams, samphire, slow-roasted heritage tomatoes, roasted rosemary new potatoes and rocket, or Risotto primavera (£9.95) with peas, purple sprouting broccoli, herb oil, broad beans, fine beans, puff pastry tuile and watercress.

Many of the dishes on the menu are suitable for vegetarians and there are plenty of gluten free options.

The traditional pub menu includes beer Battered Haddock (£8.95), Pie of the Week (£8.95) and Bangers & Mash (£8.50) while light bites of Caesar Salad (3.95) and Soup of the Day (£3.95) are also available.

And let’s not forget the grill menu, which has not only a whole range of burgers, steaks and surf and turf options, there is also a veggie burger!

The dessert menu is equally as fabulous, offering scrumptious treats such

“

We haven’t finished yet, as we will continue to improve the Black Bull well into the future

as Chocolate Fondant, Rhubarb & Custard and Blueberry Bakewell.

If this isn’t enough, don’t forget the Sunday lunch menu, one of the most popular meals at the Black Bull Inn, offering customers what they would expect from a one, two or three course Sunday lunch, and much more!

The pub has continued to serve food whilst refurbishments have been ongoing and will continue to do so in the future though looking at the beautiful restaurant, today, there seems to be little more Stephen and his team can do to make it any better ... it’s wonderful!

Of course, the restaurant is not the only focus of staff at the Black Bull, who are also passionate about the need to keep local pubs alive.

To that end, they are aiming to attract local groups to use it as a meeting place and it is also a favourite for walkers, as they park their cars in the car park, head off for places such as Thornton Abbey, and return to either a meal in the restaurant, a drink in the beer garden or a coffee in the garden room.

Customers are welcome to bring dogs into the bar area.

Stephen is also keen for customers to make the most of the lovely new restaurant as a function room, but there is also a large barbecue outside should people want to make the most of the outdoors this summer.

To find out more, or to book at meal, call 01469 540828 or visit the website at www.blackbullinneasthalton.co.uk

25

26 THE JOURNAL Croft Collection Four Person Luxury Wicker Picnic Hamper, £175, John Lewis

AL FRESCO DINING

Four Royal Doulton Pastels Cereal Bowls, melamine, £20, www.royaldoulton.co.uk Other items available in the range

Frida Floral Print Beaker, £3, M&S

Four Royal Doulton Pacific Dinner Plates, melamine, £24, www.royaldoulton.co.uk Other items available in the range

Joules Seashells Rucksack Picnic Hamper, £59.95, John Lewis

Linea Hammer Acrylic Dinnerware Range, from £3 per piece, House of Fraser

The perfect picnic ...

You might be eating outdoors but there is no need to be boring when it comes to using beautiful things ...

Anorak Kissing Hedgehogs Four Person Rucksack, £65, www.anorakonline.co.uk

Linea Villa Vista Dinner Plate, £4, House of Fraser

Set of Four Safari Melamine Side Plates, £15, M&S

Frida Melamine Cake Stand, £15 Marks & Spencer

Cuba Sharing Platter, £10, Next

Floral Picnic Blanket, £15, Next

Set of Four Plastic Cuba Wine Glasses, £14, Next

Four Outdoor Dining Cast Iron Love Bug Table Weights, £19, www.notonthehighstreet.com

Waterproof Canvas Picnic Cushion by The Vintage Collection Company, £40, www.notonthehighstreet.com

Slogan Plastic Drink Dispenser, £12, Next

THE JOURNAL

27

Ever a happy customer

L

isted as number two of 49 cafes in Barton Upon Humber on Trip Advisor, the Garden Café is certainly carving out a reputation for itself.

Comments such as “fresh produce from next door’s farm”, “a hidden gem that’s worth a visit” and “a little treasure of a garden centre” help to paint the picture of an idyllic rural café nestled in the midst of the countryside.

A café worthy of further investigation!

Just a few minutes from the bustling centre of Barton Upon Humber, life takes on a slower pace, with just the sound of birdsong and only a carpet of wildflowers for company.

Before long the imposing barn, which is Deepdale Garden Centre, comes into view.

A roadside blackboard declares the café open and a happy gang of cyclists are sitting outside enjoying a welcome cup of tea and bacon butties.

The Garden Café spills out into the centre with a huge log burner at its heart.

Cheerful staff offer words of welcome and before long, café owner Bill Faulding has introduced himself and is hard at work

making one of the best cappuccinos I have ever had.

“We get our milk locally and the coffee beans are roasted just the other side of the Dale on the way to Brigg, ” says Bill.

“When you eat here you are supporting over 20 local food producers.”

Relaxing with my coffee and enjoying the bustle and overheard snatches of conversation from the busy café, I am soon absorbed in watching delicious meals flowing out of the kitchen. Regulars knowingly – without a moment of hesitation – order Celia’s (the head chef) steak pie which looks delicious and moist with a rich gravy oozing out from under a crisp pastry top.

However, the fish and chips and burger range also look amazing.

“We get our fish from Grimsby, and we make the burgers right here at Deepdale,” says Bill.

Before long I give in and order Bill’s Special, a delicious burger made with aged meat from a local farm, griddled to perfection and served in a warmed brioche bun with slices of fresh tomato, tangy farmhouse cheddar and a side of ‘fireslaw’! Yes, it really is fiery – a coleslaw made with a hint of fresh chilli.

Head chef Celia, centre, with the team.

The fries are seasoned, light and golden.

The brioche bun soft and delicious and the burger has to be one of the best I have ever had.

My only regret was that I didn’t order the Gardener’s Lunch of locally-cooked ham, home-baked quiche, salad and fresh farmhouse bread, all served on a slate ... it looked amazing, but then there is always tomorrow!

As I head out of the Garden Café, happy and replete, the dishes coming from

• DEEPDALE GROWN PLANTS

• AWARD WINNING CAFÉ • DELICIOUS HOME-COOKED FOOD

• CLARISSA & CO GIFTS AND INTERIORS

• CREAM TEAS

• PET FACE

• BILL’S BURGERS

• WILD BIRD CARE

• FISH N CHIPS

DEEPDALE GARDEN CENTRE BARTON'S INDEPENDENT PLANT SPECIALIST

the kitchen are changing to the freshly baked scones served with strawberry jam and lashings of cream. They even have a scone guarantee – every scone served is baked by hand that day.

As I wander to the door, there is a sign saying: “If you enjoyed your visit today ring Bill’s Bell!”

Needless to say, the bell was clanged loudly and from deep in the kitchen there was a cry of “Thank you”!

I will be back. Tomorrow ...

• EVERYTHING FOR YOUR GARDEN WEST WOLD FARM DEEPDALE BARTON UPON HUMBER NORTH LINCOLNSHIRE - DN18 6ED TEL: 01652 633006

OPENING HOURS MONDAY TO SATURDAY: 9AM - 5PM SUNDAY: 10AM - 4PM

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28 THE JOURNAL

Tickle the taste buds

RECIPES

GOAN SPINACH AND LENTILS INGREDIENTS (SERVES 4 SHARING) 50g toor lentils (toor daal) 1 green chilli 1 small onion 1 tomato 2tbsp vegetable oil 1tsp black mustard seeds 200g baby spinach leaves 3tbsp frozen grated coconut, plus extra to garnish Sea salt

still holding their shape.

3 Remove the stalk from the green chilli, if necessary, then slice the chilli lengthways. Peel, quarter and thinly slice the onion. Halve and slice the tomato.

4 Heat the vegetable oil over a medium-high heat in the wok. Add the mustard seeds and stir until they pop.

Add the green chilli, onion and tomato with a pinch of salt, and continue stirring until the onion is softened, but not coloured. Turn the heat down and leave, uncovered and stirring occasionally, until the lentils have finished cooking.

1 Bring a large covered saucepan of water to the boil and assemble all the ingredients and other equipment before you begin. You also need a sieve or colander, and a wok or a large saute or frying pan.

5 Rinse the spinach and shake off the excess water. Drain the lentils, then stir them into the saute pan. Add the spinach and frozen coconut, season with salt and stir-fry until the spinach wilts.

When you take the coconut out of the freezer, set aside a little extra for the garnish.

2 Rinse the lentils in the sieve with cold running water, then add them to the boiling water. Return the water to the boil and leave the lentils uncovered for 20 minutes, or until they are tender, but

6 Adjust the seasoning with salt, if necessary. Sprinkle with a little extra coconut just before serving - it will thaw in the residual heat.

INSTRUCTIONS

BLACKCURRANT AND CHOCOLATE LAYER BY NIKKI DUFFY INGREDIENTS (SERVES 4) FOR THE BLACKCURRANT LAYER: 250g blackcurrants A squeeze of lemon juice Up to 100g caster sugar 50ml water FOR THE CHOCOLATE LAYER: 25g cocoa powder 50g caster sugar 100ml water FOR THE CREAM/YOGHURT LAYER: 200ml double cream 200ml plain full-fat yoghurt 2tbsp caster sugar TO FINISH: 50g skinned hazelnuts 1 tbsp Demerara sugar INSTRUCTIONS 1 Put the blackcurrants in a saucepan with 50ml water. Bring to a simmer and cook for a few minutes, stirring once or twice, until the fruit has broken down and you have a chunky, juicy mix. Push this through a sieve to remove the currant skins and seeds. Add the lemon juice to the warm puree, then sweeten it by stirring in caster sugar. Start by

adding 50g, then stir in more until the puree is sweet but still tastes fruity and fresh. Leave to cool and then chill.

2 To make the chocolate layer, put the cocoa and sugar in a small pan with the water. Bring to the boil, whisking constantly, then let the mixture simmer for about one minute - again, stirring often - so it thickens. Leave to cool and then chill.

2 When you're ready to assemble the puds, put the cream, yoghurt and caster sugar in a mixing bowl and use a hand-held electric whisk to beat the mixture until it holds soft peaks.

3 Choose four wine glasses or tumblers.

Divide half the blackcurrant puree between the four glasses. Add a couple of spoonfuls of the creamy mixture to each glass. Trickle on a layer of chocolate sauce. Add a second layer of the creamy mixture, using it all up this time, then finish the dishes with the rest of the blackcurrant puree. Chill for at least a few hours - up to 24.

4 Shortly before serving, toast the hazelnuts in an oven pre-heated to 180C/Gas mark 4 for five to six minutes, until golden and fragrant. Put the nuts in a pestle and mortar with the Demerara sugar and bash together roughly so the nuts are broken up but not pulverized (alternatively, do this in a food processor). Leave to cool, then sprinkle over the puddings and serve.

THE JOURNAL

29

SAVOURY COURGETTE, SEED AND CURRY LEAF CAKE INGREDIENTS (MAKES 8 GENEROUS WEDGES OR 10 SMALLER SQUARES) 165g fine or medium-grain semolina 35g chickpea (or gram) flour (available from good supermarkets) 1tbsp milled flaxseed (available from good supermarkets) 120g plain yogurt 1/2 small red onion, finely chopped 2tsp finely grated root ginger (peeled weight) 70g frozen peas, defrosted 1/2-1 Indian green finger chilli, finely chopped 1tsp salt, or to taste 1/2tsp ground turmeric 200ml water 1 courgette 3 1/2tbsp vegetable oil, plus more for the skillet or tin 1 1/2tsp brown mustard seeds 1 1/2tsp cumin seeds Small fistful of curry leaves 2 1/2tbsp sesame seeds 1tbsp sunflower or pumpkin seeds 1/3tsp bicarbonate of soda INSTRUCTIONS 1 Mix together the semolina, chickpea flour, milled flaxseed, yogurt, onion, ginger, peas, chilli, salt, turmeric and

most of the water. Allow to rest for 30 minutes.

2 Preheat the oven to 200C/400F/gas mark 6. Oil a 23cm springform baking tin and line the base with parchment paper.

3 Coarsely grate the courgette, squeeze out the excess liquid and add to the mix.

Taste and adjust the seasoning if necessary.

4 Heat the oil in a small frying pan and add the mustard seeds and cumin seeds.

Once the mustards seeds are popping, add the curry leaves, sesame seeds and sunflower or pumpkin seeds and cover the pan, as these will puff up and jump.

Once the sesame seeds are golden, take off the heat and add two-thirds of the contents of the frying pan to the batter.

Adjust the water if necessary until the batter has a thick pouring consistency.

Stir in the bicarbonate of soda.

5 Pour the batter into the prepared baking tin, cover with foil and bake in the oven for 20 minutes. Remove the foil and continue to bake for 10 minutes, or until the batter is cooked through and a cocktail stick comes out dry. Take out of the oven. For a crispy top, brush and scatter over the remaining oil and seeds and place the cake on the upper oven shelf for a few minutes. It should be a lovely, deep golden colour.

6 Cool a little before slicing and serve as it is, or with a tangy chutney. If you are making this in advance, you can always toast the upper side in a frying pan until golden and crisp and scatter over the remaining seeds at that point.

MACKEREL, TOMATO AND SAMPHIRE SALAD INGREDIENTS (SERVES 2) 2 mackerel fillets, gutted, filleted, pin-bones removed 4 slices of smoked streaky bacon, large dice 8 cherry tomatoes, halved 2 little gem lettuces, leaves separated 110g samphire 10 basil leaves, torn Salt Olive oil FOR THE TOMATO STOCK: 8 vine tomatoes, ripe and roughly chopped 2tbsp of white wine vinegar 2 garlic cloves, chopped 1 tbsp of sugar 1 red chilli, de-seeded and chopped Salt FOR THE MAYONNAISE: 3 free-range egg yolks 1tsp English mustard 1tsp white wine vinegar 300ml of light olive oil 50ml of double cream INSTRUCTIONS 1 For the tomato stock, place the

tomatoes, vinegar, garlic, sugar and chilli into a bowl. Season with salt and stir until mixed. Spoon the tomatoes into a large piece of muslin cloth and hang over a bowl in the fridge for at least six hours or overnight. Reserve the liquid collected from the tomatoes.

2 For the mayonnaise, mix the egg yolks, mustard and vinegar together in a bowl until well combined. Slowly add in the olive oil until the mixture thickens and then whisk in the cream. Add 150ml of the reserved tomato stock to the bowl.

3 Pour the contents of the bowl into a saucepan over a low heat, whisk continuously until heated through. Allow to gently simmer.

4 Meanwhile, place a frying pan over a medium-high heat and add a dash of oil.

Once the pan is scorching hot, add the bacon and fry until crisp, remove from pan. Add the mackerel fillets, skin-side down, add the bacon back to pan and cook for one minute.

5 Add the cherry tomatoes, drizzle with a little oil and a sprinkle with salt, cook for a further three to four minutes. Remove the mackerel and tomatoes from the pan and set aside.

5 Add the lettuce and samphire to the same pan and cook for one minute.

6 To serve, ladle the warm mayonnaise into the middle of the plate, add the bacon, tomato, and lettuce mixture on top. Finish with the mackerel and small drizzle of olive oil. Sprinkle the torn basil leaves and serve.

30 THE JOURNAL

Delicious dinners

DAD’S FISH CURRY INGREDIENTS (SERVES 4)

INSTRUCTIONS

FOR THE SPICE BLEND:

1 Grind together the cumin, peppercorns, mustard and coriander seeds until fine.

3/4tsp cumin seeds 1/3tsp black peppercorns 1 1/2tsp brown mustard seeds 1tbsp coriander seeds, or ground coriander FOR THE CURRY: 3 large tomatoes, quartered 15 large garlic cloves 1/2tsp chilli powder 3/4tsp ground turmeric 4tbsp vegetable oil 2 dried chillies

2 Blend together the tomatoes and garlic until smooth, add the spice blend, chilli powder and turmeric and blend once again.

3 Heat two-and-a-half tablespoons of the oil in a large non-stick karahi, wok or saucepan. Add the dried chillies and the fenugreek and mustard seeds. Once the popping starts to die down, add the blended tomatoes and some salt. Cook over a high-ish flame, stirring often, until the paste releases oil, 10-12 minutes.

2 handfuls of coriander stalks and leaves, roughly chopped

4 Move the paste to the side of the pan, or remove it entirely, and add the remaining oil. Add the fish and fry for one to two minutes on each side. Then add enough water to cover the fish (around 500ml), the green chillies and coriander and bring to the boil. Cook for four to five minutes or until the fish is cooked through. The sauce will continue to thicken as it sits, because the fish absorbs the liquid. In the end it should be only a little creamy but not thick.

Rice to serve

5 Serve with rice.

1/4tsp fenugreek seeds (available from good supermarkets) 1/4tsp brown mustard seeds Salt 600g firm white fish, cut into steaks (Dad's favourite is rohu, or sea bream) 3 Indian green finger chillies, stalks removed, pierced with a knife

OVERNIGHT ROAST PORK BELLY WITH PEARS AND THYME BY HARDEEP SINGH KOHLI INGREDIENTS (SERVES 6-8) 1 pork belly (2 1/2-3kg), bone and skin removed 3tbsp rapeseed oil 2tbsp sea salt 2 leeks, halved lengthways 2 carrots, halved lengthways 4 sticks celery, halved lengthways 8 peppercorns 12 bunches of thyme, of which 4 should be stripped of leaves 1 pint perry (or pear cider) 5 firm pears (4 halved and cored, 1 finely diced) INSTRUCTIONS 1 Set the oven to the highest setting.

Pop the kettle on. On buying your belly, have your butcher remove it from the bone. Keep the bone and bring it home.

Also, have them remove the skin, having first scored it in a criss-cross fashion.

2 Place the skin in the sink and pour boiling water over it. Carefully dry the skin, thoroughly. Rub a tablespoon of oil

and then the sea salt into the scored flesh. Place the skin in an oiled roasting tin and put in the oven. It should take only 30 minutes for the skin to become crackling. Remove the crackling and allow to cool. Turn the oven down to 120C. 3 Lay the leeks, carrots and celery in the bottom of a roasting tin with the peppercorns. On top, lay the rib bones, eight sprigs of thyme and then drizzle a tablespoon of oil over. Tuck the veg in under the ribs. Lay the pork belly on top, oil and drizzle the rest of the oil, and scatter the remaining salt over.

4 Pour 350ml of the perry into the roasting tin. Cover in tinfoil and pop into the oven for anything between nine and 11 hours. 90 minutes before the end of cooking, add the halved pears. Roast uncovered for the final hour and a half.

5 Remove the pork from the oven.

Carefully lift the pork and the pears out and keep warm. Discard the cooked veg.

Add the remaining perry, deglaze the tin and reduce the liquor by half.

Immediately before serving, add the remaining thyme leaves and finely diced pear.

THE JOURNAL

BAKED POLLOCK WITH A CHEDDAR AND HERB CRUST INGREDIENTS (SERVES 4)

INSTRUCTIONS

4 pollock fillets

1 Preheat the oven to 220C/gas mark 7.

Season the pollock with salt and pepper on both sides and lay skin-side down on a well-oiled baking tray.

75g of white breadcrumbs 1 garlic clove 4tbsp of parsley 1tbsp of dill Salt and pepper 25g of butter, melted 50g of cheddar, finely grated Olive oil

2 Put the breadcrumbs, cheese, parsley, dill and garlic into a bowl. Add salt and pepper to taste. Add the melted butter and mix well with a fork. Divide the mixture between the fillets and press on top of each piece in a thick, even layer.

3 Drizzle over a little olive oil and bake for 10-12 minutes (eight minutes per inch of fish thickness) or until the crust is crisp and lightly golden, and the fish is cooked through.

4 Lift onto warm plates and serve.

NETTLES ON TOAST WITH POLLOCK, WILD GARLIC AND POACHED EGG

BY GILL MELLER INGREDIENTS (SERVES 2) 250g fresh young nettle tops (foraged from the garden or local park) 25g butter 2tbsp olive oil 2x150g pollock fillet steaks 1 small bunch wild garlic shredded (foraged from the garden, local park, hedgerows and roadside - or use 1 clove, crushed) 2 eggs 2 slices sourdough or good-quality country bread, toasted Salt and pepper INSTRUCTIONS 1 Wash the nettles in plenty of fresh water. Remove any tougher lower stalks. Drop the nettles into a saucepan of salted, boiling water and simmer for two to three minutes, until tender, then drain really well. Return the nettles to the pan, add half the butter and one tablespoon of the olive oil. Season well with salt and pepper, stir and then cover and keep warm.

2 Set a large, non-stick frying pan over

a medium to high heat. Season the fish all over with salt and pepper. Heat the remaining butter and oil in the pan and when hot, add the fish, skin-side down.

Cook for three to five minutes, depending on its thickness, then turn the fillets over and fry for one to two minutes until the flakes separate when pressed lightly with a fork; this indicates the fish is cooked.

3 Add the garlic to the pan. Spoon it through the buttery fish juices; cover and keep warm while you cook the eggs.

4 Bring a medium-sized, high-sided saucepan of water to the boil. Twirl a spoon in the water to make a mini whirlpool. Crack the eggs in, turn the heat down to minimum and cook for three-four minutes. Remove the eggs carefully with a slotted spoon. Keep warm. Remember: the fresher the eggs - the better they poach.

5 To serve, place a piece of toast on each plate. Divide the warm, buttery nettles between the plates, top with a piece of fish, followed by a poached egg, then finally spoon over the garlic and any buttery juices from the pan.

31

32 THE JOURNAL

Lincolnshire

FOOD & DRINK

festival 2O17

The journey of food t After its huge success in 2016, the Live Local Lincolnshire Food and Drink Festival is set to return at a new venue this year, writes KIMBERLEY SPAULS ...

L

ast year, Live Local Lincolnshire Food and Drink Festival welcomed hundreds of visitors to the Oaklands Hall Hotel, impressing them with the delicious food on

offer.

This year, the event is set to be even bigger, settling into its new home at The Grimsby Institute.

Sponsored once again by DFDS, the event, which will be held on Sunday, October 1, will feature the journey of food, with a farm to fork theme.

The event will feature local food producers such as Scaman’s Eggs, Kippolata and Once Upon a Time, to name but a few.

DFDS, who will have a big presence on the day, will be able to demonstrate the

journey our food takes daily, from how tasty morsels find their way to our plate, sometimes crossing miles of land and sea.

The Lincolnshire Food & Drink Festival wouldn’t live up to its already established name if it didn’t showcase fabulous local talent. This year, the event has not one, but two celebrity chefs on board.

Colin McGurran, of the highly regarded Winteringham Fields, has gained fans across the world thanks to his appearances on three series’ of the BBC’s Great British Menu.

Born in Zambia, Colin first visited Winteringham Fields – then a two Michelin-starred restaurant owned by Germain and Annie Schwab – 12 years ago and found his perfect restaurant.

It now boasts two AA rosettes for its restaurant, five AA gold stars for its

Celebrity Lincolnshire chef Rachel Green.

Grimsby Institute students at last year’s Live Local Lincolnshire Food and Drink Festival, above, and staff members from Birkett’s butchers, right.

THE JOURNAL

33

Lincolnshire

FOOD & DRINK

festival 2O17

d told at 2017 event rooms and has been crowned The Journal’s Restaurant Of The Year an impressive three times.

So what can visitors expect from Colin at this year’s event?

The dish itself remains top secret but what we can be sure of is that his live demonstration will be full of tasty tips.

A few signings of Colin’s book, A Table At The Fields, may be requested on the day, too!

Rachel Green isn’t just an award-winning chef, local food campaigner, food stylist, TV celebrity (four TV series) and author (Making The Most of The Great British Sausage, the Chatsworth Cookery Book); she insists that food production is in her blood. Her family have been farming in Lincolnshire for 14 generations.

Rachel’s mother is a brilliant cook and her grandmother before that.

Rachel picked up her first kitchen utensils when she was little more than a toddler. And when she wasn’t experimenting in the kitchen, she was out

lambing the ewes, shooting game or skinning a deer.

It’s safe to presume that Rachel’s menu - also top secret! - on the day will be one that is created with local, home-grown produce and will certainly tantalise those tastebuds.

The cooking demonstrations will be ticketed on the day so be sure to arrive early to book your seat in the demonstration kitchen at The Institute.

Each demonstration will last just under an hour with the first at noon.

Lincolnshire oozes talent and visitors can be sure to love this year’s entertainment, much of which will come from competitors of this year’s Lincolnshire’s Got Talent show.

You may also feel the need to sample the wonderful, local produce at this year’s event, including a variety of beverages.

■ DFDS will be on hand to discuss careers within the industry so if you fancy yourself as a character in the story of food, be sure to ask them about career choices.

Colin McGurran of Winteringham Fields.

my

34 THE JOURNAL

FAVOURITE...

James Robinson James is the head chef at Petit Delight restaurant in Sea View Street, Cleethorpes ...

Favourite restaurant

This is such a tricky question to answer as I have had the pleasure of eating at many exciting restaurants in recent years; eating out and trying new places with friends is one of my favourite things to do. However, when I started naming restaurants that I have visited and loved, the one I kept and keep coming back to is A Ruina in Albuferia. Simple, fresh food at its best – fish and shellfish caught on the day, cooked to your liking over an open fire.

All this in a restaurant set high up in the rock face with a breath-taking view of the Atlantic – what more could you ask for?

Favourite hobby

There’s nothing more I enjoy than the build up to a Formula 1 weekend. It’s a sport I have a high interest in, from the methodical engineering involved to the thrill of watching wheel to wheel racing.

But with summer just around the corner, friends and family would say I have developed a slight obsession with my garden; challenging anyone to have greener grass than me!

Favourite book

I have to admit I’m not a big reader, but I am guilty of having a large bookcase full of cook books and famous chefs autobiographies. My latest addition is ‘The Gin Manual’ based on my love of exploring and tasting new gins! However, the last book I read was ‘Animus’ by Scott Kershaw. Reading this was a unique and gripping experience; a book you can truly lose yourself in.

Favourite music

This is an easy one for me. My favourite artist is Elton John – a peculiar choice I know for someone my age, but there always seems to be an Elton song for every occasion. Having seen him at Lincolnshire Showground last year, he is by far one of the best artists I have seen live.

Favourite building

I can’t say I have an outright favourite building but I have visited a few world landmarks, including Big Ben and The Eiffel Tower. I get blown away every time.

So much so that I have started collecting and building these within the Lego Architecture range. My next challenge – The Sydney Opera House.

Favourite designer

I may have to use a little artistic license here as I don’t really have a favourite

designer as such, but there are two designer brands that do sum me up as a person.

Skagen is a particular favourite of mine as I always have and always will wear their fantastic watches. I love their simplicity and their smart and sharp look that compliments any outfit. The second leads me to a saying of mine: “There’s nothing you can’t do in flip flops!” Havaianas will always be a winner in my book.

Favourite food

There’s nothing I find more relaxing and enjoyable than cooking for friends and family. Therefore, my favourite food has to be a marinated whole leg of lamb cooked on the barbecue with Jersey Royals and Salsa Verde. Simply delicious and a real crowd pleaser!

Favourite holiday

The best holiday for me has to be a week of pure relaxation, fantastic food and plenty of wine in the beautiful Algarve, Portugal. However, this could be set to change as I am getting married in Sorrento, Italy, next year, which could quickly become an anniversary destination!

Favourite memory

My favourite memory has to be surprising my now fiancé with a city break to Paris and then proposing with The Eiffel Tower in the distance. The shock on her face, when I brought out her cake with the French flag on, in front of our friends and family at her birthday barbecue, will never leave me.

Favourite film

I am a sucker for any thriller or drama with a great storyline or twist that keeps you on the edge of your seat. Anthony Hopkins, in Hannibal, simply ticks all the boxes for me. My Netflix account, though, would argue that drama series are also a favourite of mine, having watched Sons of Anarchy, Suits and the Hannibal series all in record time.

Favourite shop

My favourite shop is probably a common one but it simply amazed me the first time I entered. Harrods, in London, is somewhere I challenge anyone not to love!

Where else could you buy in one place: a suit for a wedding, a Christmas hamper and a grand piano, all topped off with a seafood and champagne brunch? Perfect!

THE JOURNAL

Locate your favourite eateries and businesses here

BON APPÉTIT

35

6 HUL HULL

1 5

BARTON UPON HUMBER

SOUTH FERRIBY

EAST HALTON

15

WINTERTON ERTO BURTON UPON STATHER IMMINGHAM CROWLE

A180

A180

8 11

2

STAL STALLINGBOROUGH BORO M181

M180

SCU SCUNTHORPE ORP

BARNETBY LE WOLD

10 13

7

A18

GRIMSBY M180

CLEETHORPES CLE CLEETH ORPES

4

M180

BRIGG

9

WALTHAM WALTHA A46 A16

CAISTOR

SCOTTER

A18

KIRTON IN LINDSEY SEY A46

A15

BINBROOK

GAINSBOROUGH ORO

A16

A631

TEALBY

A631

3

12

A631

MARKET MARK ET RASE RASEN N A15

15 ▼

A46

LOUTH LOUT H

A157

15 ▼

A153

1 BLACK BULL

Townside, East Halton, Immingham, North East Lincolnshire, DN40 3NL 01469 540828

2 THE GRIMSBY AUDITORIUM

Cromwell Rd, Grimsby, North East Lincolnshire, DN31 2BH 0300 300 0035

3 SPECIAL SELECTION CHOCOLATES

Willingham Hall, Market Rasen, Lincolnshire, LN8 2RH 01673 849000

4 THE MANOR RESTAURANT

Laceby Manor Golf Club, Barton Street, Grimsby, North East Lincolnshire, DN37 7LD 01472 873468

5

HOPE & ANCHOR Sluice Rd, South Ferriby DN18 6JQ 01652 635334

6

THE DEEP Tower St, Hull HU1 4DP 01482 381000

7 ST JAMES HOTEL

St James Square, Grimsby DN31 1EP 0844 736 8612

8

THE HORN INN High Street, Messingham, Scunthorpe, North Lincolnshire, DN17 3NU 01724 761190

9

13 CHAPMANS FINEST FISH

10 MILLFIELDS HOTEL

14 PREMIER SEAFOODS

11 THE STALLINGBOROUGH

15 DEEPDALE GARDEN CENTRE

ORIENTAL EXPRESS Kings Road, Cleethorpes, North East Lincolnshire, DN35 0AG 01472 694999 53 Bargate, Grimsby DN34 5AD 01472 356068

GRANGE HOTEL Riby Rd, Stallingborough, Grimsby DN41 8BU 01469 561302

12 ST PETER FISHMONGERS

Shop 3, Newmarket Hall, Louth, LN11 9NS 01507 354610

Chapman House, Estate Road 7, Grimsby DN31 2TP 01472 269871 3 Riby St, Grimsby DN31 3HF 01472 353353

Barton-upon-Humber DN18 6ED 01652 633006

36 THE JOURNAL

Black Bull Inn A Freehouse with a difference...

Comfortably catering for party bookings, private BBQ’s, corporate events, business dining, romantic meals and light bites - we can cater for all occasions.

Perfectly situated in the heart of North East Lincolnshire, The Black Bull Inn prides itself on offering traditional dining with a modern approach. Our dedicated team are passionate about providing the very best customer service and dining experience for all of our customers.

With family friendly facilities, outdoor play area, affordable accommodation and a refurbished restaurant with up to 40 covers our established venue is the ideal place to celebrate your special occasion.

Serving a traditional menu of home cooked meals, we believe in supporting local business and aim to source our ingredients from local suppliers.

Serving 7 days a week, our restaurant serves at the following times:-

LUNCH

Monday to Friday 12 noon – 2pm

Monday to Friday 5pm – 9pm

Follow us on Facebook and keep up to date with our annual events, availability and special offers.

Reservation enquiries can be made via Facebook or call us on

01469 540828

DINNER/ EVENING MEALS

www.blackbullinneasthalton.co.uk The Black Bull East Halton @BlackBullInnEH Black Bull Inn, Townside, East Halton, North Lincolnshire DN40 3NL

WEEKENDS All day Saturday till 9pm and All day Sunday till 7pm

SUNDAYS

Main Course - £7.95 Add another course for £4.00 Add another course for £3.00 All day Sunday till 7pm

Beer garden and children’s play area