In Out Magazine issue 19 by Jazz Fashion Publishing Ltd

www.inoutmagazine.co.uk

Winter 2013 - Spring 2014

Issue nineteen

E UP M K PIC EE!

THE VOICE OF

FOOD&

FR I’M

DRINK

PRIVATE DINING VENUES IN THE NORTH WEST PLUS

A tale of

WHISKY

21st Century Ginspiration Winter Sun Contemporary Cool meets Classic Comfort And much, much more...

M A N C H E S T E R • C H E S T E R • L I V E R P O O L & W I R R A L • N O R T H WA L E S

www.3hitalia.co.uk @3hitaliauk ... 3H Italia Watches UK .. 46mm Oceandiver Steel White with Steel Bracelet Price: ÂŁ385 with two straps and free delivery

NEWS

CONTENTS

19 EATING IN INTERIORS

Image: David Griffen

016 EATING IN 016 Interview: Michael Caines 018 Cookbook Reviews 019 Recipes 031 Local Produce 044 The Best Thing Since Sliced Bread 052 Magic Beans 064 Beer, Wine & Spirits 068 Cover feature: A Tale of Whisky 076 Cover feature: 21st Century Ginspiration

VENUES & HOTELS

082 INTERIORS 083 Cover feature: Contemporary Cool meets Classic Comfort

HEALTH, BEAUTY & STYLE

EATING OUT

CONTENTS

010 NEWS

LEISURE, ARTS & CULTURE EVENTS

INOUTMAGAZINE.CO.UK

CONTENTS

DIRECTORY

005

CONTENTS

106

096 EATING OUT 096 Manchester & East Cheshire 108 Chester & West Cheshire 124 Liverpool & Wirral 138 North Wales

Appetite for Life

KEY

166

Air conditioning Booking recommended Child friendly

147 VENUES & HOTELS 148 Cover feature: Private Dining Venues in the North West

Pets allowed Outside space Cocktails

157 HEALTH, BEAUTY & STYLE 158 City and Country Fashion 166 The Art of Yoga

Weddings Conferences Heli-pad

172 LEISURE, ARTS & CULTURE 173 Cover feature: Winter Sun 186 Gallery Guide

Disabled access Wi-Fi

172

Real ale Parking

190 EVENTS

Facebook

193 DIRECTORY

Twitter EAT WATCH THE Watch the IINOUT NG OUT LIV FI LM! Film online ERP www.inoutmagazine.co.uk OO L:L

ayo

5/1

1/0 Prices 9

08: 34 Based on average spend per head £20 and under ££££ £20 - £30 ££££ £30 - 40 ££££ £40 and over ££££

The Weber Shandwick Award for Raising the Image of the Food & Drink Industry

THIS SHOWS WHERE YOU CAN USE THE INOUT CLUB CARD

Pag

e 1 1

JOIN FREE! Join the INOUT Club today at www.inoutmagazine.co.uk

Information is accurate at time of print. The publishers cannot be held responsible for mistakes or omissions. Reproduction in whole or part of any of the text, illustrations or photography without the express permission of the publisher is strictly forbidden. All special offers are subject to terms and conditions (please contact individual bars and restaurants for details).

006 CONTENTS

INOUTMAGAZINE.CO.UK

WELCOME Appetite for Life

EDITOR’S NOTE WELCOME TO THE WINTER 2013 - SPRING 2014 EDITION OF

EDITOR Giles Cooper giles@inorout.co.uk DEPUTY EDITOR Victoria Melia victoria@inorout.co.uk

INOUT MAGAZINE

SENIOR DESIGNER Hayley Sackett & PHOTOGRAPHY hayley@inorout.co.uk WRITER John Wallace (Check out John’s weekly lifestyle blog at www.inoutmagazine.co.uk)

INOUT has wined and dined in quite a few restaurants over the years and with so many fantastic eateries to choose from, it’s a competitive market out there. I’ve had the luxury to shop for and taste the best local produce the region has to offer; farm shops are growing into food halls and small local food businesses are winning awards for excellence – a sign that great things are happening.

PRODUCTION ASSISTANT Rachel Sanders production@inorout.co.uk ADVERTISING SALES Lisa Smith lisa@inorout.co.uk FINANCE Sally Thomson sally@inorout.co.uk

People are also on the lookout for private dining venues that take the headache away from entertaining and leave the cleaning up for someone else! We discover some absolute gems that show private dining in the North West climbing to new heights (p148); not least the private dining room named after mountaineer, George Mallory (p106)! Speaking of which, last issue INOUT managed to reach the summit of Everest! This summer I combined two of my passions; motorbikes and single malt whisky (with a good measure of fresh seafood), on a distillery trip to Scotland (p68-71). Food and drink is all about stories and whisky’s mystical heritage makes for a great bedtime tale! Whisky is enjoyment, in fact, the whole experience of food and drink is like appreciating a good piece of art; a pleasure for all the senses! With this in mind, we’ve gathered a list of top galleries where you can enjoy the beauty of art and even buy pieces for your home (186-188).

WITH MANY THANKS TO Rebecca Harvey, Neil Langan (photography), Ellie Newall, Max Durdy, Daniella Atherton, Jonathan Tomlinson, Ian Dutton, Tom Lawson, Lucy Holloway, Lucy Smalley, Lauren Wilson, Zandra Cooper, James Richards (Eprefix); Bill the farmer for lending us space to store our pallets of magazines; and Stan the man for keeping the gardens at INOUT HQ beautiful.

Publishing and distribution: UK IO Publishing Ltd, PO Box 3384, Chester CH2 4XP Telephone: 01244 300 442 | Fax: 01244 301 840 | Email: info@inorout.co.uk EATING IN - LOCAL PRODUCE

EATING IN - LOCAL PRODUCE TYPES OF ROAST

As I write this editor’s note before we send files to print, it feels like ‘gin o’clock’. Gin has become the new vodka and today it’s all about enlightening the botanicals by squeezing in a fresh lime or garnishing with cucumber (p76-79). Where do you have your G&T? I like mine in the bath!

Coffee was cultivated in the 1400s, and through the 17th and 18th centuries the crop spread around the world – now over 2.25 billion cups of coffee are consumed every day!

During roasting, there are two temperature thresholds called “cracks”, when the pressure inside the bean increases to the point where the structure fractures with an audible sound (a bit like popcorn!). The “first crack” (205-207C) marks the beginning of light roasts, while the “second crack” (224-227C) is the dividing point between medium and dark roasts..

LIGHT ROAST Cinnamon roast, half city roast, New England roast Temperature: 180-205C Tasting notes: Light-bodied with a toasted grain flavour and higher acidity. The origin flavours are retained more than in darker roasts

FULL OR MEDIUM-DARK ROAST High roast, full city roast, Viennese roast, Continental roast Temperature: 225-230C Tasting notes: Heated to the beginning or middle of the second crack. A richer, darker colour with Did you know a coffee bean isn’t actually a bean at all? It is, in fact, a seed of the red or purple fruit (known as a cherry) that grows on the coffee plant, an evergreen flowering shrub that is native to tropical Africa and Asia. According to legend, coffee trees originated in the Ethiopian province of Kaffa, while the earliest evidence of coffee drinking can be traced back to 15th century Yemen and the Sufi monasteries around the port city of Mocha. Here the beans were picked, processed, and dried to yield the seeds inside, then roasted and brewed – a similar process to coffee production today. INTERNATIONAL SPREAD The international spread of the beverage can be credited to the Dutch, who circumvented an international fertile bean export to grow coffee in greenhouses in the Netherlands before establishing crops in India (1600s), Java (1699) and Central and Southern America (from 1718). It was also the Dutch who named it koffee, borrowed from the Turkish kahve, in turn borrowed from Arabic qahwa, a truncation of qahhwat al-bun meaning ‘wine of the bean’. 052 LOCAL PRODUCE

ARABICA V ROBUSTA Coffee as a beverage arrived in Europe hot on the heels of chocolate (1528) and tea (1610), being first bought by Venetian traders in 1615. However, the caffeine in coffee, which acts as a central nervous system stimulant restoring alertness and warding off tiredness, meant that it was believed to have medicinal properties, and was sold by lemonade vendors who promoted its restorative properties. Drinking coffee for pleasure soon followed – and the first European coffee house opened in Venice in 1683. Coffee houses became hubs of political and business activity – the largest insurance market in the world, Lloyd’s of London, began life as a coffeehouse, as did the New York Stock Exchange on Wall Street. Even the Boston Tea Party Of 1773 was planned in a coffee house! Today coffee is grown commercially in 70 different countries, with Vietnam recently overtaking Brazil as the largest coffee exporter in the world; coffee shops are still hugely popular, and instant coffee has a phenomenal following, but freshly-brewed coffee is well worth taking a little time over.

BREWING AND STORING To keep fresh coffee in a good condition, it needs to be kept away from excess air, moisture, heat and light, and it shouldn’t be refrigerated or frozen either – simply store the beans or the grinds in an airtight container or special coffee canister. You can buy beans whole to grind yourself or ready-ground – but the fineness of the grind needs to be matched to the brewing method as the texture affects the brewing enormously; exposing too much or too little surface area to the heated water will produce either a harsh, bitter taste or a very weak and watery brew. There are then four main ways of brewing: decoction (through boiling), infusion (through steeping), gravitational percolation (known as drip brewing) and pressurized percolation (as with espresso) – but however you take yours, raise your mug to the utter joys of the wine of the bean!

Coffee plants are tropical shrubs belonging to the botanical family Rubiaceae, that grow in the lower storey of forests. They reach maturity after around five years and will produce fruit for 50-60 years. There are two main species cultivated for coffee production: Arabica and Robusta. ARABICA Optimum altitude: 2000-3000m Shape of bean: oval Grown: throughout Latin America, Central and East Africa, India and

INOUTMAGAZINE.CO.UK

Arabica originated in Ethiopia, and now accounts for a 75-80% of the world’s coffee. It is of superior quality to Robusta with more pleasing flavours and aromatic properties and half the caffeine content.

ROBUSTA Optimum altitude: 1000-2000m Shape of bean: flat Grown: West and Central Africa, throughout South-East Asia and in some parts of Brazil (where it is known as Conillon). Robusta is easier to grow and maintain than Arabica, and is also more disease-resistant and produces a higher yield – but is of a lower grade, contains more caffeine and has a more bitter flavour (caffeine itself is bitter in taste).

Two other species that are

BISCOTTI DI PRATO Recipes for these hard, oblong-shaped, Italian almond biscuits date back to the 13th century. The word biscotti itself originates from the medieval Latin word biscoctus, meaning “twice-baked”, and it is this method of cooking (once in slab form and again after being sliced) which makes them hard, crunchy and perfect for dipping into dessert wine or coffee. INGREDIENTS: 145g blanched whole almonds 3 large eggs 1 tsp vanilla extract ½ tsp almond extract 260g plain flour 150g granulated sugar 1 tsp baking powder Pinch of salt METHOD: 1. Preheat the oven to 180C. Spread the blanched almonds on a baking tray and toast for 8-10 minutes until lightly brown. Let cool and then roughly chop the nuts and set them aside. 2. Reduce oven temperature to 150C and line a baking tray with greaseproof paper. 3. Lightly beat the eggs, vanilla and almond extracts together in a small bowl. 4. In another bowl, mix together the flour, sugar, baking powder and salt. Gradually add in the egg mixture and beat thoroughly until a dough forms. Mix in the almonds making sure that they are evenly distributed. 5. On a floured surface, roll the dough into a log measuring 35cm x 10cm (14ins x 4ins). Transfer to the baking tray and bake for 30-40 mins. Transfer to a wire rack and let the log cool for 10 minutes. 6. Cut the log diagonally into 1.25cm (½ in) slices and arrange side-down on a baking tray. Bake for 10 minutes on each side, then remove from the oven and cool. 7. The biscotti will keep for one month in an air-tight container, and make lovely homemade gifts, too.

INOUTMAGAZINE.CO.UK

LOCAL PRODUCE 053

THE CHURCH INN Mobberley

And with the onset of winter we turn to rich and comforting foods like cheese and wine, but we also need to keep a good balance and the latest trend of hot yoga studios enables you to stuff yourself over the festive period and sweat out those toxins to restore harmony (p165-167).

Don’t miss the next issue of

E B IITZ EE

EATING IN

At INOUT we’ve been drinking lots of fresh coffee to stay alert and have discovered a whole new world of java. Everyone has their signature coffee, and there’s a plethora of North West coffee shops that are spearheading a ‘real’ coffee revolution (p52-55). There are also many new artisan bakeries focusing on baking ‘real’ bread. This craft is about time and care and bakers are using traditional methods and simple ingredients to meet the public demand for quality produce (p43-46).

Before they can be ground and brewed, coffee beans are roasted to varying degrees, depending on the flavour desired. A bean will already have a signature “origin flavour”, created by its variety and the conditions and location it was grown in, but roasting to different temperatures transforms the chemical and physical properties of the bean, changing the colour, taste and smell as starches are converted into sugar, proteins are broken down and caffeol, or coffee oil, is released. Some beans are roasted lightly so that the origin flavour can be enjoyed, while others are roasted longer, darkening the colour and bringing out other flavours created by the roasting process itself.

The country tavern in the idyllic Cheshire village of Mobberley was reopened in June after being acquired by Tim Bird and Mary McLaughlin, owners of The Bull’s Head, The Cholmondeley Arms and Three Greyhounds Inn. Now fully restored and refurbished, the Grade II listed building is akin to its 300 year old heritage. With a snug fire-lit bar, characterful boot room and delightful private dining rooms, The Church Inn offers a warm welcome and a wholesome, seasonal menu, including brunch and private dining menus. You can find out more on p106 or even try one The Church Inn’s recipes on p20. Appetite for Life

Get the definitive guide to staying in and going out delivered straight to your door. Call the office on 01244 300 442 to subscribe. SCAN ME!

INOUTMAGAZINE.CO.UK

WELCOME 007

Large sofa Ferruccio Laviani 45째/tavolino small tables Ron Gilad 505 system/ed.2011 Nicola Gallizia

42 City Road, Chester CH1 3AE T 01244 322280 info@chattels-designerfurniture.co.uk www.chattels-designerfurniture.co.uk Open Hours: Tuesday - Friday 10.00am - 5.30pm Saturday 10.00am - 5.00pm

NEWS

FIND OUT WHAT HAS BEEN HAPPENING RECENTLY IN THE WORLD OF FOOD & DRINK

MAD HATTERS’ NEW BAKERY! A multi-award winning establishment stunningly located in the historic city walls of Chester; with subtle English tearoom eccentricity and a touch of ‘Wonderland’, Mad Hatters helps celebrate one of Britain’s most famous authors – Lewis Carroll, who penned the infamous Alice series of books (and was born and lived only a few miles outside of Chester in Daresbury!). Visit Mad Hatters for breakfasts, elevenses, light lunches and Mad Hatters’ speciality – afternoon tea. The team offers excellent customer service and looks forward to extending a warm welcome to you. It also hosts private functions and corporate events with a full bespoke event planning service. You can join in with courses at their new bakery in Deeside, for cupcake decorating, choux pastry baking class and Christmas gingerbread house baking. Mad Hatters Tea Room | 49 Bridge Street, Chester, Cheshire CH1 1NW www.madhatterstearooms.co.uk | 01244 323 444 Mad Hatters Bakery | Unit 10 Rectors Lane, Pentre, Deeside CH5 2DH 01244 637 630

FLASH MOB FRENZY! The family brewery based in North Manchester is much-loved for its traditional techniques and long-established cask beer – but as well as having values in tradition, it’s also well and truly in tune with the present – and what could be more current than a flash mob? In celebration of the delicious JW Lees’ Manchester Pale Ale – a golden, refreshing beer aimed at the younger real ale drinker – parka coat-clad, Liam Gallagher lookalike dancers flooded Covent Garden and performed a dance routine, much to the surprise of passers-by. Proud of its Manchester roots, JW Lees’ intention of this funky and cool display of Manchester culture, through music, dance and costume, was to demonstrate that you can take the beer out of Manchester but you certainly can’t take Manchester out of the beer.

RIGHTFUL RECOGNITION

JW Lees | Greengate Brewery, Middleton Junction M24 2AX www.jwlees.co.uk | 0161 643 2487

Escape Boutique B&B | 48 Church Walks, Llandudno, Conwy LL30 2HL www.escapebandb.co.uk | 01492 877 776

010 NEWS

INOUTMAGAZINE.CO.UK

Escape is Llandudno’s very first contemporary boutique-style B&B, offering exclusive, stylish and glamorous accommodation, situated within a short walk of Llandudno’s best restaurants, bars and shops. Wales’ best hotels and guest accommodation have been recognised in the Visit Wales Gold Awards 2012-13. The well-deserved winner, Escape, was announced by Business Minister, Edwina Hart, for offering the highest standards of quality and exceptional comfort and hospitality. Escape was also declared The Sunday Times Travel magazine’s Best New UK B&B a short while back, whilst Grazia magazine placed it in the UK’s Top 10 Hot B&Bs. So if you want to get away from it all at a unique destination in an increasingly fashionable seaside town, simply escape – to Escape!

GET INVOLVED WITH THE CHESHIRE COOKERY SCHOOL

ANOTHER MICHELIN YEAR FOR JOSEPH BENJAMIN

The Cheshire Cookery School is an ideal venue for market research or bloggers’ events and an inspiring place for team bonding events, whether you want to create a sense of team spirit, reward your employees for a job well done, or enjoy a memorable board meeting. Tailor to meet your business needs; some prefer competitive events, others a more relaxed atmosphere. Corporate cookery classes are fun and highly sociable events, where you can learn new skills and develop your knowledge with easy to follow demonstrations. Take a break from the usual round of sandwiches at your next meeting, with the option of the group spending an hour cooking their own lunch instead! This is a refreshingly different way to energise people for the afternoon stage of your meeting. Recent companies to hire the venue include Asda, Kholer and Pork Farms. Get in touch with The Cheshire Cookery School to hold your meeting with a difference! Cheshire Cookery School | Norman Road, Altrincham WA14 4EP www.thecheshirecookeryschool.com | 0161 928 5120

Winner of a Michelin ‘Bib Gourmand’ 2013, Joseph Benjamin is a Chester restaurant owned and run by brothers Ben and Joe Wright. The idea behind the restaurant is simple; to provide top quality food and drink in a comfortable and relaxed environment, served with care and attention. Open all day, Joseph Benjamin evolves from serving coffee and breakfast at 9am to lunch at 12pm, café again at 3pm and then, on a Thursday, Friday and Saturday, becomes an intimate, candle-lit restaurant and bar. The menu is described as modernBritish-European and comprises locally and seasonally-focused dishes that change every few weeks. You can find Joseph Benjamin in the latest Michelin Guide and The Good Food Guide. The on-site delicatessen, complete with kitchenware and home-made produce, local specialities and a hand-picked selection of high quality products from around the world, create delicious products for you to buy. Joseph Benjamin | 140 Northgate Street, Chester, Cheshire CH1 2HT www.josephbenjamin.co.uk | 01244 344 295

CHESHIRE OAKS FASHION Turn up the heat this autumn and keep your wardrobe up-to-date for less. Cheshire Oaks Designer Outlet has long been a favourite with savvy shoppers looking for quality brands at permanently discounted prices. The outlet is the largest of its kind in the UK and has recently expanded its portfolio of stores as it continues to attract new and exciting brands. There are extensive discounts on clothing, shoes and accessories for every occasion. Love fashion and adore life with on-trend luxury looks from some of the top brands! Make a style statement and let your clothes do the talking throughout winter; kick start your day with a Starbucks latte, reward yourself with a Krispy Kreme doughnut, or unwind with a glass of wine and dinner after a long day of shopping. Cheshire Oaks has everything you need from designer boutique to high street fashion (see pages 160-163). Cheshire Oaks Designer Outlet Kinsey Road, Ellesmere Port, South Wirral CH65 9JJ www.cheshireoaksdesigneroutlet.com 0151 348 5600 INOUTMAGAZINE.CO.UK

NEWS 011

NEWS

012 NEWS

INOUTMAGAZINE.CO.UK

SOMETHING’S BREWING AT VINOMONDO! OWN ART AT A THE WATERGATE STREET GALLERY The Watergate Street Gallery in Chester is part of the Own Art Scheme; a philosophy to bring new, fresh, different, yet affordable art to as many people as possible. .Own Art helps people to buy art and craft they wouldn’t have otherwise been able to afford, start a collection, and be a first time art buyer. The cost of a piece of art can be spread over 10 months (interest free), supporting artists and the creative economy. Own Art loans are available through their network of member galleries for the purchase of contemporary art and craft of any kind, meaning you can choose more or less anything you want from paintings, prints, drawings and sculpture, to glassware, ceramics, jewellery, furniture and textiles.

Vinomondo, the Conwy-based wine merchant extraordinaire, and Heavy Industry Brewery, a 10 barrel microbrewery based in North Wales, are looking for a Homebrew Hero! They want budding brewers to submit their own wholegrain beer which will be judged by a panel of North Wales’ finest brewers at Albion Ale House in Conwy at 7pm on Thursday 20th February. It is free to enter and any style of beer is permitted (except lager) as an entry. You must submit two bottles of each beer and you can enter as many beers as you like, but you will need to hand over your recipe to Heavy Industry if you win so they can produce a batch of your beer. You may even get the opportunity to go and help out with the brewing process! The winning beer will be sold commercially in pubs and in bottle shops, so the winner will bask in the glory of beer-found fame! If you fancy yourself as a beer maker now is your chance, so for more information, terms and conditions and an application form, please email homebrew@vinomondo.co.uk or heavybrew@gmail.com, or telephone 01492 573 050. The closing date for entries is 6pm on Monday 17th February and all entries are to be handed in to Vinomondo. Good luck! Vinomondo | 19 High Street, Conwy LL32 8DE www.vinomondo.co.uk | 01492 573 050

Watergate Street Gallery | 60 Watergate Street, Chester, Cheshire CH1 2LA www.watergatestreetgallery.co.uk | 01244 345 698

MORE GOODNESS FROM MORNFLAKE Mornflake has been milling oats in the heart of the Cheshire countryside since 1675, and passed down through 15 generations, it’s the longest established miller of oats and cereal in the UK! With expertise and skills handed down through the family tree, it’s no wonder that Mornflake is able to produce what is probably the finest range of oat cereals available today, winning international gold medals for the quality, purity and consistency of oats year after year. Keep an eye out for the top-secret new products being launched in 2014, adding to the existing huge range of oatbran, muesli, granola, oat crisps and many more! Mornflake | North Western Mills, Crewe, Cheshire CW2 6HP www.mornflake.com | 01270 213 261

AWARD-WINNING CHESHIRE CLASSIC The Yew Tree Inn’s hard work was rewarded when they were named Cheshire Dining Pub of the Year 2014 in the latest edition of The Good Pub Guide. The Yew Tree was described as a “great place, a top-notch all-rounder with a good deal of individuality and plenty of bounce!” The Yew Tree Inn is a handsome village pub, built by The Earl of Crewe in the 19th century, which has now been lovingly refurbished to its former glory, complete with open fires, old beams and a huge beautiful bar. It offers freshly made, locally sourced food, combined with informal service in a cosy and relaxed atmosphere. At the bar you’ll find a wide range of spirits including an ever growing single malt collection, an extensive wine list and an award winning range of real ales. The Yew Tree Inn | Long Lane, Spurstow, Bunbury, Cheshire CW6 9RD www.theyewtreebunbury.com | 01829 260 274

INOUTMAGAZINE.CO.UK

NEWS 013

NEWS

CHOPPING PERFECTION ARRIVES AT MIJMOJ Let MijMoj organise your cooking with their beautiful and sturdy inch-thick oak chopping boards, each with a colour coded hanging hole. Use the red board for raw meat, blue board for fish, green board for vegetables and natural board for cooked food. The chopping boards can be bought separately (great for bread boards and cheese boards), or treat yourself to a whole new set of four for immaculate food hygiene. The perfect kitchen accessory or wedding gift!

THIRTY YEARS OF CHESTER CHEESE! The Cheese Shop turns 30 in August 2014! Help celebrate by buying some of the best cheeses that Chester, Cheshire and the rest of the UK have to offer. Situated just inside one of Chester’s main city gates you will find The Cheese Shop, run by Carole Faulkner and Ann Faulkner, with its cheery blue and white striped blind. It has become a much loved feature of the city for both residents and tourists alike, with an extensive range of cheese and accompaniments, including fine wines, gorgeous chutneys and over 200 different cow, goat, and ewe cheeses! There is a cellar underneath, giving Carole the advantage of being able to mature cheese at the shop itself. The shop is wonderful to browse and every cheese is carefully flagged with a good description of its flavour as well as details of its maker, and scrumptious tasters are provided for curious customers. The outstanding and legendary Cheese Shop is one of Chester’s finest, so it’s no surprise that it was awarded ‘Family Business of the Year 2012’ at the Food & Farming Awards. The Cheese Shop | 116 Northgate Street, Chester CH1 2HT www.chestercheeseshop.co.uk | 01244 346 240

MijMoj Design Ltd | Y Gelli, Aber Road, Llanfairfechan, Conwy, North Wales LL33 0HR www.mijmoj.co.uk | 01248 681 469

175 YEARS OF ROBINSONS BREWERY Join Robinsons Brewery as it celebrates its 175th anniversary (with the 6th generation of Robinsons at the helm) with the launch of a new Visitors Centre. Discover the history and heritage of the proudly independent family brewer and delve into the brewing process, journey through the brew house, and learn about the largest Hopnik in the world. You can visit the Shire horses, create your perfect pub guide, find your ideal pub to run, buy beer related gifts and also explore some real vintage gems – showcasing how things have changed since 1838. With its multimillion pound investment in a new brew house, training centre for excellence and visitors centre, there will be lots to look forward to so keep an eye out for special events throughout the year, including beer and food matching! Robinsons Brewery Visitor Centre | Apsley Street, Stockport, Manchester SK1 1JJ www.robinsonsvisitorscentre.co.uk | 0161 612 4100

MEADOW LEA FARM COFFEE SHOP OPENS Meadow Lea Farm Coffee Shop in Mickle Trafford has recently had its grand opening, and is delighting visitors with an array of delicious snacks and lunches. It’s open Wednesday to Sunday from 10am until 4pm and situated 150 metres from the end of the Greenway Cycle path; the perfect place for peckish dog-walkers, runners, cyclists, or passers-by! Eat in or take away a selection of paninis, sandwiches, breakfast rolls, jacket potatoes and soup of the day. Or simply drop in for a hot or cold drink and a delicious homemade slice of cake (including chocolate, lemon, carrot, millionaire shortbread and fruit scones) all made fresh that day. Meadow Lea Farm Coffee Shop | Station Lane, Mickle Trafford, Chester CH2 4EH 01244 300 335

014 NEWS

INOUTMAGAZINE.CO.UK

A SPOT OF TEA?

WINE CLUB AT THE ALBERT DOCK Vinea hosts a range of treats not normally associated with your average wine bar. It offers a variety of tasting packages to suit all walks of life, whether it’s a whistle stop ‘walk in’ wine tasting or a comprehensive wine tasting evening run by experienced and entertaining wine waiters – with six bottle packages available. The growing Vinea Wine Club gives guests the opportunity to join in with quarterly wine tasting events hosted by wine producers from around the world. Just chip in a tenner and Vinea will crack open some bottles for you to try. The gang meets at Vinea at 7pm on the third Thursday of every month, so join in and talk about the wines you love with like minded individuals. Wine tasting evenings and events are getting more and more popular as people wish to expand their wine knowledge so check out the choices for the wine tastings, view up and coming events and book online to avoid disappointment! Vinea also runs a variety of educational courses from a five week wine course to the W.S.E.T Intermediate and Advanced qualification suitable for those with basic or little wine knowledge through to the more experienced wine lover.

Seiont Manor Hotel in Snowdonia delights guests with traditional afternoon tea, served in the cosy lounge area in front of the open fireplace or in the stunning conservatory. Seiont Manor afternoon tea consists of a selection of finger sandwiches, a choice of homemade delicious cakes such as white chocolate scones, clotted cream, warm welsh cakes, and Bara Brith, with a variety of fine loose leaf blends. All of this can be enjoyed for just £16.00 per person. There is also a savoury afternoon tea available which includes a selection of finger sandwiches and dishes such as Welsh rarebit, homemade sausage rolls, goats cheese and red pepper croute, mini baked potato, crème fraiche and caviar, and mini eggs benedict. The savoury option is £16.50 per person. There’s also a children’s menu for afternoon tea available. Seiont Manor Hotel Snowdonia | Llanrug, Caernarfon, Gwynedd LL55 2AQ www.handpickedhotels.co.uk/hotels/seiont-manor 0845 072 7550

GOOD FOOD AT NOVA A warm welcome awaits at Nova, mentioned this year in the Waitrose Good Food Guide, where husband and wife team, Moyo and Jana have combined their expertise and years of culinary experience to offer you a refreshing and relaxed approach to modern gastro British dining. Unique dishes are lovingly crafted by Moyo to tempt your taste buds using the finest local and carefully sourced ingredients. The lunch menu consists of mouth watering dishes including hake, confit of duck leg and braised haunch of venison. See the irresistible dessert menu for delicious puddings like chocolate and coffee mousse, lime ice cream, or banana soufflé; a ‘great’ food experience! Nova Restaurant | 68 Pensby Road, Heswall, Wirral CH60 7RE www.novarestaurant.co.uk | 0151 342 9959

Vinea Vineyard | Unit B7, Britannia Pavilion, Albert Dock, Liverpool L3 4AD www.vinealiverpool.co.uk | 0151 707 8962

PERFECT TIMING Automatic watches by their very definition are constantly wound by body movement when they are being worn. But what if you have a selection of watches and you don't wear yours for a couple of days? The watch winder is the perfect answer. Exclusively designed by Timing by Caposka you simply attach your watch to the carbon fibre effect cushion, insert it into the case, set the timer with the simple to operate dials and off you go! Your watch will keep perfect time even when you are not wearing it, making it easy and convenient to have any watch you have always available for you to wear. Either on batteries or mains supply, the whisper quiet winder also protects the movement inside your watch providing long lasting benefits. £85 with free delivery from www.3hitalia.co.uk www.3hitalia.co.uk

INOUTMAGAZINE.CO.UK

NEWS 015

NEWS

EATING IN - HOME COOKING How did you begin choosing recipes for the book? I wanted to start with the basics – the ingredients – and encourage readers to look at where they’re from and how they work. My main aim is to arm people with knowledge so they can look inside their fridge and have ideas about what to do with the food in it. As a chef, you don’t always get to share your expertise so I saw the book as an opportunity to get home cooks to start with simplified dishes and go on to try some more challenging recipes. Ultimately, the book is a collection of many dishes I remember as a child and others I’ve picked up throughout my career. You’re a food hero to many, but who is your food hero? I’ve had the fortune to work with so many amazing chefs over the years but the person who stands out is Raymond Blanc. He believed in me when I was starting out and has retained the passion for food and cooking he had 20 years ago. How has nurturing young talent become part of your philosophy? I’ve had a great career and was given an opportunity at a young age because people believed in me and encouraged my talents. I feel now that it’s my turn to encourage the next generation, by taking talented young chefs under my wing and helping to keep them on the straight and narrow! It’s an important part of my job and one which I enjoy. What advice would you give to any aspiring young chefs? To be determined and patient enough to learn the right skills. I’d tell all young chefs to be focused and above all else, if they have a dream don’t give it up. At Home is available to buy now at £25 RRP

Image: David Griffen

AT HOME WITH MICHAEL CAINES If you’re looking for some gastronomic motivation this winter, you need a copy of Michael Caines’ delightful first venture into the cook book world. At Home is an earthy compilation of seasonal and homely recipes inspired by Michael’s childhood memories and a culinary (Michelin-starred) career spanning almost three decades. It’s a truly beautiful book, with exquisite photography and a heart-warming introduction from Michael himself. You’ll savour recipes like the warming pumpkin risotto and the flavoursome braised beef cheeks with tagliatelle, and enjoy the fantastic glossary of cooking with alcohol, herbs and spices. It’s a must for the winter months ahead!

016 HOME COOKING

INOUTMAGAZINE.CO.UK

Michael grew up in a large family in Devon and food was central to his family life; sitting at the table together, devouring feasts of stews, pies and baked goods prepared by his mum, usually from fruits and vegetables grown in the garden by his dad. At Home is a celebration of Michael’s food memories and love of seasonal recipes and sustainable living. INOUT caught up with Michael and picked his brain about the new book and his enthusiasm for nurturing young talent.

Image: David Griffen

The Largest Stocks of Quality Handmade Rugs & Large Rugs in the UK

Floor Art

Custom Rugs

Large Rugs

Sizes up to 27ft x 17ft Larger to order

Modern Rugs

Over 30,000 rugs & large rugs in stock

Instore | Online | Mobile Web

Call 0845 4 900 600. Stores at: Swindon, Wiltshire, SN5 8UD, Cannock, Staffordshire WS11 7FJ & Bodelwyddan, N. Wales LL18 5TZ

13/07

EATING IN - HOME COOKING

RECIPES FROM AROUND THE WORLD… It’s easier than ever to get your hands on ingredients from every corner of the globe, from Indian spices to Asian vegetables – which can now be found at farm shops and delis, as well as specialist food stores and supermarkets. Food writers and broadcasters have played a big part in this, encouraging us to experiment with recipes from diverse destinations, and influencing nationwide buying trends. Today cookbooks explore the local culture just as much as they talk about the food – and the books we’ve chosen below do exactly that, transporting you across oceans and continents as you learn more about the recipes, and the people and cultures that inspire them.

HIDDEN KITCHENS OF SRI LANKA H Bree Hutchins Take an evocative journey into the heart of the real Sri Lanka and discover the central role food plays in the country’s way of life. More than just a collection of recipes, this book interweaves heartfelt stories of everyday life from locals who share their hearts, homes and kitchens.

NEW YORK CU CULT LT RECIPES Marc Grossman Uncover the real taste of New York and unlock the secrets of the city’s cult food establishments while learning how to create authentic classics such as cheesecake, cheeseburgers and cookies. They’re all here, complete with fabulous photos from the city that never sleeps.

T THE FOOD OF VIETNAM Luke Nguyen This book follows Luke Nguyen’s trip from southern Vietnam up to the north, through the marketplaces, backyards and kitchens he finds along the way. In addition to the stunning location photography and mouth-watering food shots, Luke’s record of his experiences with the people he meets and the places he visits are incredibly immersive.

THE FRENCH KITCHEN Michel Roux Jr French gastronomy is renowned for its recipes passed on from generation to generation; traditional family cooking has always been at the heart of the French kitchen. Here Michel Roux Jr explores the heritage of his native French cuisine – from the rustic to the haute,, helping you to recreate the je ne sais quoi that only French cuisine can embody.

CELEBRACIONES MEXICANAS: HISTORY, TRADITIONS AND RECIPES Andrea Lawson Gray & Adriana Almazan Lahl

CICCHETTI: AND OTHER SMALL CICCHETTI ITALIAN DISHES TO SHARE Lindy Wildsmith & Valentina Harris Anyone who has strolled around Venice will have come across cicchetti, small Venetian snacks or side dishes that make the most of local meats, vegetables and seafood. This is a comprehensive and lively tour through the best of Italian cooking in miniature, and how the city has elevated these irresistible bite-sized morsels to an art form.

018 HOME COOKING

INOUTMAGAZINE.CO.UK

This is the first book to bring the richness and authenticity of the foods of Mexico’s main holidays and celebrations to the UK home cook. It’s a real celebration of this colourful culture, offering an insight into the traditional holidays that punctuate Mexican life while providing more than 200 original recipes.

EATING IN - HOME COOKING

EATING IN

Real Recipes for the

Home Chef

Fancy yourself a budding chef? Transform your kitchen into a foodie den with our selection of the best tips, recipes and ingredients from the regionâ&#x20AC;&#x2122;s top chefs.

INOUTMAGAZINE.CO.UK

HOME COOKING 019

EATING IN - HOME COOKING

LLOYD TREADWAY Head Chef at The Church Inn, Mobberley What’s your ideal working environment? Somewhere in Tuscany! Who is your food hero? Marco Pierre White. What’s your favourite dessert? Tiramisu or The Church Inn’s Millionaire’s Cheesecake

Slow cooked belly of pork with spiced prune sauce, parsnip purée and crackling Preparation time: 30 minutes | Cooking time: 4 hours | Serves: 5-6 INGREDIENTS: FOR THE PRUNES: 900g Agen prunes, pitted 6 cloves 2 blades mace 6 allspice berries 5 small sticks cinnamon 5 tbsp Armagnac 1 tbsp Lapsang Souchong tea 570ml good-quality red wine vinegar 225g light muscovado sugar FOR THE PORK BELLY: 1.2kg pork belly 50g unsalted butter 4 cloves 2 star anise 1 clove of garlic 2 fresh bay leaves Sprig of rosemary 80g carrots 80g banana shallots 80g celery 80g leeks 200ml red wine 45ml soy sauce 500ml white chicken stock 1 tsp coriander seeds FOR THE PARSNIP PURÉE: 3 large parsnips, peeled, cored and cut into 3-4cm chunks 500ml whole milk 2 bay leaves Small spring of thyme 020 HOME COOKING

Clove of garlic 25g unsalted butter Course sea salt and freshly cracked black pepper METHOD: FOR THE PRUNES: 1. The night before: measure 1.2 litres of boiling water into a jug, stir in the tea and allow to steep for 3 minutes. 2. Strain the tea and cool before placing prunes into a large nonmetallic bowl and pouring over. Cover bowl with a clean teacloth and soak overnight. 3. The next day, put the vinegar, sugar and spices into a medium saucepan, bring everything slowly to the boil, and simmer for 15 minutes. 4. Pass the sauce through a fine sieve, bring to the boil in a small saucepan, reduce until thick and syrupy, add a small knob of cold butter to give it a shine. FOR THE PORK BELLY: 1. Preheat the oven to 175C. Open the pork, rub with a generous amount of salt and pepper then roll up and tie with strings. 2. Heat a heavy casserole dish, brown the pork with the butter until golden brown, set aside. 3. In the same dish, brown the

INOUTMAGAZINE.CO.UK

vegetables, coriander seeds, garlic, star anise and cloves. 4. Return the pork to the dish, deglaze with the soy sauce and the red wine. 5. Add rosemary and bay leaves. Bring to the boil and cook for 5 minutes. Add the chicken stock and bring to the boil, cover the casserole dish with a lid cook in a pre-heated oven for 2 hours. 6. Remove the lid and increase oven temperature to 200C. Cook for 45 minutes until the pork is golden brown. Remove the pork and let it rest for 10 minutes. FOR THE PARSNIP PURÉE: 1. Place the parsnip chunks into a heavy-based saucepan with the milk, bay leaves, thyme and garlic. If necessary top up with water to cover the parsnips by 1cm. 2. Bring to a simmer and cook for 25 mins or until parsnips are tender. 3. Remove the bay leaves and thyme sprig and purée the parsnips and milk in a blender until smooth and silky. Warm in a saucepan, season with salt and pepper and stir in the butter until melted. TO SERVE: 1. Carve the pork and serve with the reduced sauce and parsnip purée.

A good drink to go with the dish... PASSION HAS RED LIPS, SOME YOUNG PUNKS

Australia £26.00 This award-winning Cabernet Sauvignon and Shiraz pairing from Clare Valley in South Australia gives a warm and round flavour, with blackcurrant notes. These red berry elements are accompanied by pungent herb and fresh flower flavours with a hint of mint and spice. A rich and silky wine that will complement the pork belly beautifully. The quirky label and name is inspired by the original Pulp Fiction novel Sin on Wheels. The Church Inn | p106 Church Lane, Mobberley, Knutsford Cheshire WA16 7RD Tel: 01565 873 178 www.churchinnmobberley.co.uk

EATING IN - HOME COOKING

EATING IN

MARTIN MOSS Second Chef at Moules A Go-Go What’s your ideal working environment? Definitely on a beach, in the sun with some great fresh seafood! Who is your food hero? The exciting Australian chef, George Colombaris. What’s your favourite dessert? A plate of cheese and biscuits with a good bottle of Port.

Seafood Risotto with saffron and leek Preparation time: 20 minutes | Cooking time: 40 minutes | Serves: 4

INGREDIENTS:

METHOD:

1 large banana shallot (finely diced) ½ leek (finely diced, white part only) 2 garlic cloves (finely grated) 200g Arborio rice 10g butter 2 tbsp olive oil 2 litres good quality vegetable stock 1 pinch saffron threads 300ml white wine 12 fresh prawns (peeled and vein removed) 350g salmon (bones and skin removed, diced into 2cm pieces) 50g Queenie scallops (cleaned and vein removed) 100g fresh mussels (cleaned and beards removed) 100g fresh spinach 1 lemon (juice)

1. Firstly, place the saffron threads into the white wine and leave to soak. Then put the vegetable stock in a pan and heat gently to simmer. 2. Next in a pan on a low heat sweat the onions, leek and garlic in the butter and olive oil until soft and translucent. 3. Add the risotto rice to the pan, and stir until each grain appears to be covered in the cooking juices. Add the white wine and soaked saffron threads, and turn the heat up to medium. Continue to cook until the rice has absorbed the wine. 4. Once you have reached this stage, begin to add the hot vegetable stock, one ladleful at a time, and cook whilst stirring the rice until the stock has been absorbed, before adding the next ladleful. 5. Continue to add stock until the rice is cooked but still has a bite, this should take about 10-15

minutes and you may still have some hot stock left over. Once you have reached this stage, add 1 more ladleful of stock and begin to add the fish. Start by adding the salmon and the prawns, and cook for 2 minutes. Then add the mussels, scallops and spinach. 6. Continue to cook whilst stirring carefully to ensure not to break the salmon up until the prawns have turned opaque and the mussels have opened. It should take approximately 4 minutes. 7. Before serving, squeeze over the lemon juice and season with salt and pepper to taste.

A good drink to go with the dish... REAL COMPAÑÍA DE VINOS VERDEJO

Spain £21.00 This fine, pale white wine hails from northcentral Spain and gives a predominantly citrus aroma with hints of fennel and wild herbs. The dry lime tang complements the array of seafood in this risotto and leaves a fruity taste.

N.B. All fish can be substituted to any fish of your choice.

Moules A Go-Go | p113 39-41 Watergate Row, Chester CH1 2LE Tel: 01244 348 818 www.moulesagogo.co.uk INOUTMAGAZINE.CO.UK

HOME COOKING 021

EATING IN - HOME COOKING

TOM HINE Executive Chef at ABode Chester What’s your ideal working environment? I like happy faces and a few tunes on the radio, because after all we need to enjoy our work. Plus my team around me, which is amazing.

Lamp rump with couscous and cauliflower purée Preparation time: 10 minutes | Cooking time: 1 hour | Serves: 4 INGREDIENTS: FOR THE COUSCOUS: 300ml orange juice 1tsp cumin 100g couscous 50g shallots 1 clove garlic 10g raisins 5g dried apricots chop coriander

3. Mix the couscous, chopped raisins and diced tomato in a large bowl. 4. Bring the infused orange juice mixture to the boil and gradually pour over the couscous mixing with a fork as you go. 5. Once all juice is incorporated, cover with cling film and allow all the juice to absorb and make the couscous nice and fluffy.

FOR THE LAMB AND CAULIFLOWER PURÉE: 1 medium lamb rump 2 sprigs rosemary 5 sprigs thyme 1 cauliflower 1 tomato blanched, de-seeded and diced 200ml chicken stock 100ml red wine butter salt and pepper

FOR THE CAULIFLOWER PURÉE: 1. Chop the cauliflower into even sized pieces, place in an oven dish and roast on a medium heat until the cauliflower is golden brown and tender. 2. Place cauliflower in a food processor and blend to a fine purée, using a little water to loosen it if needed. 3. Put aside and warm up before serving.

METHOD: FOR THE COUSCOUS: 1. In a frying pan, toast the cumin seeds, turn off the heat and add the orange juice along with the chopped dried apricots to infuse. 2. In a separate frying pan, sweat the shallots and garlic until lightly coloured. 022 HOME COOKING

FOR THE LAMB: 1. Pre-heat oven to 200C (gas mark 6). 2. Heat a thick based pan and then add vegetable oil. Season the lamb with salt and pepper and pan fry until golden brown all over, basting with a little butter as you go. 3. Cut the carrot in half to use

INOUTMAGAZINE.CO.UK

as a trivet, placing on a roasting tray. Place the lamb on top of the carrot, adding the shallots to the tray. Roast for 8-10 minutes. 4. Once the lamb is cooked, use a probe to detect the temperature (for medium it should be 55 degrees). If you haven’t got a probe, trust your own judgement and go with it, after all it’s home cooking and we love it! 5. Rest the lamb on a chopping board for 5-6 minutes to let the meat relax. Save the juices in the tray for the sauce. FOR THE SAUCE: 1. Scrape the juices and vegetables off the roasting tray into a small pan. 2. Add the rosemary and garlic, heat over a medium heat and add the red wine. Reduce by two thirds. 3. When reduced, add the chicken stock and reduce again until you get a thicker sauce consistency. TO FINISH: It’s now your time to get artistic, so take all your final prepared elements of the dish and arrange them however you like!

Who is your food hero. My favourite TV chef is Jamie Oliver because I love his passion for all aspects of the trade. But my true food hero has to be Michael Caines. He’s helped make me the chef and person I am today and his passion for food is what drives me. What’s your favourite dessert? It has to be the classic apple crumble with vanilla ice cream or custard - ask anyone that knows me, it’s all I need to make me happy!

A good drink to go with the dish... 2009 A ALLEGRINI VALPOLICELLA VALPOLICELLA Italy Price on request A very smooth and supple red wine with cherry and berry characters; its lovely clean texture matches well with the rich lamb and the fruit textures in the couscous.

ABode Chester | p110 Grosvenor Road, Chester CH1 2DJ Tel: 01244 347 000 www.abodechester.co.uk

EATING IN - HOME COOKING Image from 3 Three Greyhounds, Allostock EATING IN

PAOLO CILLO Head chef at Il Forno What’s your ideal working environment? My ideal set-up is working alone in a big team, because as a team we all have different skills – it is important to share those skills and experience to deliver the best, authentic flavours every time. Who is your food hero? My true ‘food hero’, as opposed to any one person, is pasta!

Belly pork with fried lentils and Italian bread

What’s your favourite dessert? I live for Tiramisu! The combination of fantastic flavours and textures; the cheese, the coffee and cake or biscuit. Every single bite is a surge of authenticity, flavour and passion.

Preparation time: 10 minutes | Cooking time: 8 hours | Serves: 4 INGREDIENTS:

METHOD:

500g belly pork 8-10 tbsp lentils 2 carrots 1 medium onion 2 celery stalks 35g rock salt Couple of sprigs of rosemary Sprinkling of parmesan cheese Clove of garlic Extra virgin olive oil for frying Italian bread

1. Coat the belly pork skin in rock salt and rosemary and place in a deep oven dish. 2. Slow-cook the pork for 8 hours at 80C (lowest gas mark). 3. An hour before the belly pork is ready to remove from the oven, heat the olive oil in a frying pan and fry the carrots, onion and celery on a medium heat. Add the lentils to the pan and fry for 1 hour. 4. Remove the belly pork from the oven and chop into 8 sections. 5. Prepare the lentil mixture on a plate and serve a section of belly pork on top. 6. Toast slices of Italian bread (2 per person), brushed with parmesan and rosemary for flavour.

A good drink to go with the dish... PLANETA CHARDONNAY Sicily £35 This supremely balanced wine has a soft butterscotch and ripe banana flavouring over subtle oak characters. It is a perfect accompaniment to the earthy and rich pork belly dish.

Il Forno | p 126 132 Duke Street, East Village, Liverpool, L1 5AG Tel: 0151 709 4002 www.ilforno.co.uk INOUTMAGAZINE.CO.UK

HOME COOKING 023

EATING IN - HOME COOKING

GARETH CHAPPELL Head Chef at The Belle Époque What’s your ideal working environment? Fast and furious! Who is your food hero? Albert Roux. What’s your favourite dessert? All of them (except ones with dried fruit)!

Game and pig’s cheek pie with roast potatoes, vegetables and artichoke purée Preparation time: 40 minutes | Cooking time: 2 hours 40 minutes (with 24 hours marinade time) | Serves: 4 INGREDIENTS:

METHOD:

FOR THE HOT WATER PASTRY: 225g plain flour 75g lard 100ml water Pinch of salt 1 egg yolk

FOR THE HOT WATER PASTRY: 1. Mix the flour and salt together, add the egg yolk and mix. 2. Warm the water and lard in a saucepan until the lard melts into the water. 3. Add the flour mixture to the water and mix into a smooth paste. 4. Wrap in cling film and chill in the fridge for at least two hours.

FOR THE FILLING, POTATOES, PURÉE & VEGETABLES: 4 pig’s cheeks 250g diced game (pheasant, partridge, quail and mallard) 6 juniper berries 3 cloves of garlic (crushed) 2 banana shallots (peeled and sliced) Bunch of thyme 2 bay leaves 100ml port 100ml brandy 100ml red wine 285ml good chicken stock Cinnamon stick Small piece of pancetta 1 tbsp tomato paste Salt and pepper 2 potatoes 1 carrot, parsnip & swede 250g Jerusalem Artichokes Full fat milk

024 HOME COOKING

FOR THE FILLING, POTATOES, PURÉE & VEGETABLES: 1. Trim the pig’s cheeks of any sinew then marinade in the brandy, 1 garlic clove, 1 bay leaf, cinnamon stick and pancetta, then chill in the fridge for 24 hours. 2. Similarly marinade the diced game in the juniper berries, 2 garlic cloves, shallots, thyme, 1 bay leaf, port and red wine. Chill in the fridge for 24 hours. 3. When the marinade is complete, pan seal the pig’s cheeks, then place in an oven dish and deglaze the pan with the marinade and an eighth of the chicken stock and pour over the pig’s cheeks. Cover and cook at160C for 2 hours until tender.

INOUTMAGAZINE.CO.UK

4. Drain the game mix from marinade and season with salt and pepper, coat with flour then fry in a hot oiled pan until browned. 5. Once game is sealed remove and drain and chill in the fridge. Then de-glaze pan with marinade and the rest of the chicken stock, adding the tomato paste. 6. Bring to the boil then add the game mix and simmer until very tender. 7. Roll out the pastry to 2mm thickness and line a 1.5 inch pastry ring, fill with chilled game mix and top with the pig’s cheeks. 8. Cut out a pastry lid for the pie and make a small circle in the centre to let steam out. 9. Brush the lid with egg and cook at 180C for 25 minutes until golden brown. 10. Peel artichokes, add to a pan of full fat milk, season and simmer until tender. 11. Remove artichokes from milk then thermo blend into a smooth paste. 12. Peel potatoes, carrot, swede and parsnip and dice into ¼ inch squares, sauté and roast individually until crisp and soft.

A good drink to go with the dish... DOMAINE OMAINE MOURÉOU MADIRAN ADIRAN France £28.50 This deeply coloured and richly flavoured red is divinely matched by the rich game meats in the pie. Its juicy tannin is offset by delicious softening fruit.

The Belle É Époque | p150 60 King Street, Knutsford, Cheshire WA16 6DT Tel: 01565 632 661 www.thebelleepoque.com

EATING IN - HOME COOKING

EATING IN

CHRIS PETERS Junior Sous Chef at Bistro Franc Liverpool Food & Drink Festival Best Young Chef of the Year winner What’s your ideal working environment? The kitchen at Bistro Franc! Our menus change often and I love the variety of fresh, homemade food. Who is your food hero? Marco Pierre White - the youngest chef to achieve Michelin stars.

Seared scallops and tempura battered oysters, with a confit tomato and rocket salad

What’s your favourite dessert? I love Milky Bars which are perfect for making a white chocolate soufflé with!

Preparation time: 30 minutes | Cooking time: 10 minutes | Serves: 2 INGREDIENTS: FOR THE CHEESE SAUCE: 1 shallot 25ml white wine 1 garlic clove 50ml cream 0.25g saffron 10g cheddar cheese FOR THE CONFIT CHERRY TOMATO: 1 small tub cherry tomatoes, stems removed 25ml olive oil 1 fresh rosemary sprig 1 fresh thyme sprig 1 garlic clove, peeled Maldon salt and freshly ground black pepper ½ tsp red wine vinegar 1 tsp chopped fresh thyme FOR THE TEMPURA BATTER: 25g smoked paprika 25g corn flour 50g plain flour ½ pint oda water FOR THE MUSSELS & OYSTERS: 3 scallops 3 oysters, shells on 250g rocket 1 lemon

1 tsp olive oil 1 red onion sliced METHOD: FOR THE TEMPURA BATTER: 1. Mix all dry ingredients together and add soda water. FOR THE CHEESE SAUCE: 1. Dice shallot and sauté until soft then crush garlic and add to pan. 2. Add saffron and white wine, cook for 2 minutes then add cream. 3. Add the cheese and reduce sauce to the consistency you require. FOR THE CONFIT CHERRY TOMATO: 1. Preheat the oven to 107C (lowest gas mark) 2. Spread tomatoes in baking pan in a single layer. Pour over the oil, add the herbs and garlic, season generously. Roast, uncovered for about 30 minutes, until tomatoes skins are wrinkled. 3. Remove tomatoes from the oven, allow to cool then pour into a bowl. 4. When ready to serve, pour tomatoes into a strainer over a

bowl, reserving the tomatoes and the oil. 5. Place drained tomatoes in a bowl, discarding the herb sprigs and garlic cloves. Add the vinegar, chopped thyme and 1 tbsp of oil and mix gently.

A good drink to go with the dish...

FOR THE MUSSELS & OYSTERS: 1. Remove the oysters from the shell and dust with flour, then place into the tempura batter and deep fry for 45 seconds. Place on kitchen towel to drain. 2. Remove the roe from the scallops then add oil to a large frying-pan and heat. When hot add the scallops. 3. Pan fry for 45-60 seconds on each side until they start to colour. Remove from pan and place on kitchen towel. 4. Heat cheese sauce in a pan. 5. Add the rocket, confit tomato, a squeeze of lemon, a dash of olive oil and red onion to a bowl and mix well. 6. Wash the oyster shells and place the rocket salad inside along with a tempura battered oyster. 7. On the plate place a scallop and drizzle the whole dish with the sauce.

LOUIS OUIS DORNIER ET FILS CHAMPAGNE

France France £26.95 This light and fresh Champagne has lemon notes making it the ideal crisp (and consistently good) accompaniment to this delicious seafood dish. Containing a high percentage of Pinot grapes in the blend, it is well-rounded and is a classic sparkler. Bisto Franc | p128 1 Hanover St, City Centre, Liverpool L1 3DW 0151 708 9993 www.bistrofranc.com

INOUTMAGAZINE.CO.UK

HOME COOKING 025

EATING IN - HOME COOKING

JOE WRIGHT Head Chef at Joseph Benjamin

What’s your ideal working environment? Working alongside talented and enthusiastic people who share a passion for what we’re doing. Who is your food hero? Eric Chavot after a recent trip to his new London Brasserie. What’s your favourite dessert? Any simple classic done really well – chocolate fondant, crème brulee and tarte tatin are all high on the list.

Mackerel Escabeche Preparation time: 30 minutes (plus marinating time of minimum 2 hours, ideally overnight) Cooking time: 20 minutes | Serves: 4

INGREDIENTS: 4 mackerel fillets (pin-boned) 2 tbsp vegetable oil 60ml extra virgin olive oil 1 onion (sliced) 2 carrots (cut into julienne) 1 clove garlic (thinly sliced) 1 tsp coriander seeds (crushed) ½ tsp fennel seeds (crushed) 3 star anise 1 orange 3 bay leaves 1 sprig of thyme 100ml white wine 85ml white wine vinegar 1½ tbsp Demerara sugar METHOD: 1. Score the mackerel skin several times with a sharp knife and season with salt and pepper. 2. Heat a large non-stick frying pan and add the vegetable oil. Fry the mackerel fillets, skin side down for 2-3 minutes until golden, turn over and cook for a

026 HOME COOKING

further 30 seconds-1 minute until just cooked through. 3. Lay the fillets out into a nonmetallic dish. 4. Using the same frying pan add the olive oil, sliced onion and garlic, sweat gently for 5 minutes, then add the carrots, coriander seeds, fennel seeds, star anise, bay leaves and thyme. 5. Peel the skin off the orange using a vegetable peeler and add the peel to the pan. Continue to cook gently for another 3 minutes. 6. Add the white wine, white wine vinegar and sugar and cook for a further 5 minutes. 7. When the carrot has softened but still has a slight crunch squeeze the juice of the orange into the pan. Bring back to the boil then pour the mixture over the mackerel fillets. 8. Cover the dish with cling film and leave to marinate (ideally overnight but for a minimum of 2 hours).

INOUTMAGAZINE.CO.UK

9. Serve at room temperature with some crusty bread or as we have done at Joseph Benjamin, on toasted sourdough bread with beetroot purée.

A good drink to go with the dish... ALBARIÑO LBARIÑO - LAGAR DE BOUZA OUZA Spain £5 per glass Joseph Benjamin loves matching the food of a region with wine produced in the same area – it’s often a good rule of thumb for choosing wine. A white wine with a zesty crispness is clearly required to complement the escabeche and so an Albariño from Galicia, North-western Spain is ideal. Joseph Benjamin | p 114 134-138 Northgate Street, Chester CH1 2HT Tel: 01244 344 295 www.josephbenjamin.co.uk

EATING IN - HOME COOKING

EATING IN

PAUL PRESCOTT Group Executive Chef at Nelson Hotels What’s your ideal working environment? Our eco kitchen at The Fishpool Inn is by far the best working environment I have ever encountered in my career; air-con, full induction, cook suite and every bit of kit you could ever need thanks to our passionate owners. Who is your food hero? Auguste Escoffier and everything he stood for. What’s your favourite dessert? Lemon tart & fresh raspberries, every time!

Corn-fed chicken, poached baby gem, pancetta, crispy anchovies and parmesan veloute Preparation time: 5 minutes | Cooking time: 25 minutes | Serves: 1 INGREDIENTS: 1 corn fed chicken breast 1 baby gem lettuce, halved 2 anchovies 100g pancetta 50g grated parmesan 100ml double cream ½ pint fresh chicken stock 1 egg, beaten 1 tbsp flour 1 tbsp breadcrumbs 4 tbsp olive oil Cress to garnish METHOD: 1. Preheat the oven to 180C. Sear the breast of chicken in a pan, skin side down, until golden in colour. Transfer to the oven for approximately 10-12 minutes. 2. Bring the chicken stock up to a steady simmer and add the halved baby gem (leaving the root intact). Simmer for approximately 2 minutes or until the lettuce is soft on the outside but still retaining a firm centre. Take the lettuce out and set aside in a warm place.

3. Reduce the chicken stock by half then add the cream and reduce again by half. Add three quarters of the parmesan, leaving the rest to garnish. 4. Slice the pancetta lengthways from the block and place on a sheet of greaseproof paper. Place a second sheet of greaseproof paper on top, then place a similar sized tray on top to act as a weight. Cook at 180C for approximately 5-7 minutes or until crispy. 5. Coat the anchovies in flour, dip in the beaten egg then the breadcrumbs and deep fry in the oil. TO SERVE: 1. Trim the root off the baby gem and place the leaves in the centre of a large bowl. Place the chicken breast on top, arrange the crispy deep fried anchovies and pancetta around the dish then spoon over a generous amount of the parmesan veloute. 2. Finish with the remaining grated parmesan and assorted cress to garnish.

A good drink to go with the dish... BOURGOGNE PINOT NOIR ALAIN GEOFFROY (2011) France £32.95 A light to medium wine which is wellbalanced with rich redcurrant, fresh raspberry notes and luscious cherry, with additions of spice; this makes a delicious contrast to the crisp lettuce and salty anchovies in this dish.

Nelson Hotels | p117 p122 www.nelson-hotels.co.uk The Fishpool Inn Grosvenor Pulford Hotel & Spa The Pheasant Inn The Bear’s Paw INOUTMAGAZINE.CO.UK

HOME COOKING 027

EATING IN - HOME COOKING

CRAIG ROSLYN Chef at duttons Manchester What’s your ideal working environment? Working with people who just love food! Who is your food hero? My nan – she makes the best Sunday dinner! What’s your favourite dessert? Clotted cream rice pudding with homemade strawberry jam.

Pork ribs with MPA barbecue sauce Preparation time: 10 minutes | Cooking time: 4 hours | Serves: 6

INGREDIENTS:

METHOD:

Pork ribs (24 approx.) 1 onion (finely chopped) 75g ginger (grated) 1 garlic clove (crushed) Handful fennel seeds (optional) 450ml tomato sauce 450ml brown sauce 570ml fresh orange juice 250ml soy sauce 1.1litres Manchester Pale Ale 2 tbsp paprika 250ml honey 175g brown sugar

1. Chop onion, grate ginger and crush garlic and sweat in an oiled pan for a few minutes. 2. Add the tomato sauce, brown sauce, fresh orange juice and soy sauce, bringing to the boil. Simmer for 45 minutes to 1 hour. 3. Place pork ribs into a deep roasting tray. 4. Add the MPA, brown sugar, fennel seeds and cook at 150C for 2.5 hours. 5. When ribs are tender, remove from oven and leave to cool. 6. Cover with barbecue sauce and roast in the oven again at 180C for 10-15 minutes.

A good drink to go with the dish... JW L LEES MPA

£3.15 per pint This refreshing golden ale is made from British malt and produces a fully, hoppy character. Its malty, fruity and citrus flavours will match perfectly with the sweetness of the barbecue sauce.

duttons Manchester | p98 2-10 Albert Square, Manchester M2 6LW Tel: 0161 241 6839 www.duttonsmanchester.co.uk 028 HOME COOKING

INOUTMAGAZINE.CO.UK

EATING IN - HOME COOKING

EATING IN

MOYO BENSON Head Chef at Nova Restaurant What's your ideal working environment? Clean and focused. Who is your food hero? My mum’s cooking is beautiful; it makes the inside of my head sing! What's your favourite dessert? I’m not a big dessert fan but I love all sorts of rice dishes, so I’d choose rice pudding.

Chicken croquettes with baby leeks and mushroom purée Preparation time: 20 minutes | Cooking time: 2 hours 45 minutes | Serves: 4-6 INGREDIENTS: FOR THE CHICKEN CROQUETTES: 1 onion (peeled and chopped) Bunch of parsley root (peeled and chopped) Bunch of thyme 1 lemon 1kg chicken legs 1kg duck fat 100g butter 115g plain flour 750ml milk 2 tsp tomato purée Pinch salt Pinch freshly ground black pepper 9 tbsp breadcrumbs 3 eggs, beaten 500ml oil, for shallow frying 200g baby leeks FOR THE MUSHROOM PURÉE: 100g onions or shallots (chopped finely) 1kg button mushrooms (chopped) 5g garlic (chopped)

50g mashed or sliced potato 50g butter (additional) 50ml chicken stock

toss in butter and season – serve with the croquettes and mushroom purée.

METHOD:

FOR THE MUSHROOM PURÉE: 1. Melt butter in a frying pan and sauté the onions and mushrooms on a very low heat, making sure the mixture doesn’t brown or burn. 2. Add mashed potato or cooked sliced potato – cook for about 5 minutes. 3. Add the garlic at the very end and cook for another 5 minutes – ensuring the garlic doesn’t burn. 4. Put the mixture into a food processor and blend, adding a little bit of chicken stock at a time until the desired consistency is reached.

FOR THE CHICKEN CROQUETTES: 1. Put the onion, parsley root, thyme and juice of 1 lemon in a casserole dish with the chicken legs. 2. Cover ingredients with the duck fat and place casserole dish in the oven at 85C (lowest gas mark) for 2.5 hours. 3. When the confit is done, let the chicken cool and pull the meat off the bone. 4. Mix the chicken meat with the plain flour, milk, tomato purée, salt and pepper, and eggs. 5. Form the mixture into croquette shapes and roll in the breadcrumbs until fully covered. 6. Fry in oil until golden brown. 7. Blanche the baby leeks then

A good drink to go with the dish... BOISSET BOURGOGNE CHARDONNAY `LES URSULINES` France £34.00 This pale Chardonnay has notes of citrus and a touch of elegant oak and is very well-balanced on the palate; a great accompaniment to the earthy flavours of this chicken dish.

Nova Restaurant | p134 68 Pensby Road, Heswall, Wirral CH60 7RE www.novarestaurant.co.uk

INOUTMAGAZINE.CO.UK

HOME COOKING 029

EATING IN - HOME COOKING

MATTHEW PIGGOTT Head chef at Residence What’s your ideal working environment? My dream would be working in a French kitchen where the menu changes depending on what the boat brings in! Somewhere like ‘La Criée’ in Brittany. Who is your food hero? I have great respect for Mario Batali; he has great flair and works with really bold flavours.

Pan-fried scallops wrapped in prosciutto with smoked cauliflower purée and a porcini dust

What’s your favourite dessert? Opera cake; a French layered cake made with almond sponge, coffee syrup and chocolate. It tastes as amazing as it looks!

Preparation time: 5 minutes | Cooking time: 35 minutes | Serves: 4 INGREDIENTS:

METHOD:

12 scallops 12 slices of prosciutto 100g dried porcini mushrooms Vegetable oil Knob of unsalted butter Squeeze of fresh lemon Olive oil 4 sprigs flat leaf parsley Micro mushrooms

1. Begin by cleaning the scallops in clean, fresh water and removing the adductor muscle, maintaining the roe on one scallop per three. 2. Score the tops with a sharp knife; a simple criss-cross effect is sufficient. Wrap each scallop tightly in a slice of prosciutto. Hold together with a tooth pick and refrigerate.

FOR THE CAULIFLOWER PURÉE: 2-3 cauliflower florets 1 level tbsp milk

FOR THE CAULIFLOWER PURÉE: 1. Wash the cauliflower and cut into small florets, then smoke for 30 minutes using smoking chips. We use a ‘Bradley Smoker’ with oak or cherry wood. 2. Once smoked, allow to cool, then boil the cauliflower until cooked through. Season to taste and add the milk. Blend the mixture before straining and leaving to one side. FOR THE PORCINI DUST: 1. Blend the dried porcini mushrooms with some salt and

030 HOME COOKING

INOUTMAGAZINE.CO.UK

pepper and grind until you have the consistency of a thick dust. FOR THE SCALLOPS: 1. These cooking times are crucial to the perfect scallop. 10 seconds can be the difference between a bad scallop and a great one! Cook the scallops in a dash of vegetable oil for one minute each side using a pre-heated pan. 2. Once cooked, add a small knob of unsalted butter, a fingertip of coarse pepper and a squeeze of fresh lemon. Glaze in the pan for 15 seconds off the heat. Serve immediately. TO SERVE: 1. Spoon a full dessert spoon of cauliflower purée onto the plate in three places. Place one scallop on each dollop of puree and sprinkle with porcini dust to garnish. 2. Finish with a fine drizzle of olive oil, a couple of whole micro mushrooms for effect and a sprig of fresh flat leaf parsley.

A good drink to go with the dish... VIDAL RIESLING MARLBOROUGH 2010 New Zealand £24.95 A fine example of the Riesling grape, demonstrating lime & floral aromas combined with the citrusy notes that are characteristic of the grape in an off-dry, ‘New World’ style. A pleasantly sharp contrast to the delicate flavours of the scallops and cauliflower in this dish. Residence Restaurant and Bar | p119 9 Mill Street, Nantwich Cheshire CW5 5ST Tel: 01270 629 100 www.residence.uk.com

EATING IN - LOCAL PRODUCE

EATING IN

LOCAL PRODUCE

Look no further than the North West and North Wales for oh-so-lovely local produce, from artisan bread to rich and luscious coffees. Eating in with the pick of the best bakers’, delicatessens’ and farm shops’ produce has never been tastier.

INOUTMAGAZINE.CO.UK

LOCAL PRODUCE 031

EATING IN - LOCAL PRODUCE

HS Bourne Cheshire is handmade by Mr & Mrs Bourne, Cheshire cheese specialists, in Malpas.

“

Carole is a very good ally. Our cheese and her operation is a prize-winning combination. John Bourne, HS Bourne, Cheshire

“

30 YEARS OF

CHEESE,

Colston Bassett Stilton, made in Nottinghamshire, has a buttery texture and mellow flavour and is the only stilton which is hand ladled.

The only one of its type made by Mrs Smart from the milk of rare breed Old Gloucester Cows. Single Gloucester is made with morning milk that is skimmed and lowered in fat.

Montgomery Cheddar comes courtesy of Carole’s friend James, made in deepest Somerset.

GLORIOUS

CHEESE! The much-loved Chester Cheese Shop is rejoicing its 30th birthday this year, so to celebrate, owner Carole Faulkner shares her top 30 cheeses with INOUT in a positively brie-liant rundown of Britain’s finest cheese!

INOUTMAGAZINE.CO.UK

“

James Montgomery, Montgomery Cheese, Somerset

Another of Carole’s friend’s, Maggie Maxwell, makes Doddington cheese on the Northumbrian Coastline.

Nestled in the heart of Tipperary’s prime dairy country the Camembert style Cooleeney is made by Carole’s friend Breda.

032 LOCAL PRODUCE

“

My passion is to create the most traditional Cheddar, in the world! So it’s great to know that there are people out there who are just as passionate, and I have found a kindred spirit in the Chester Cheese Shop.

Double Gloucester is made by Mrs Smart using morning and evening milk hence ‘double’ in the name.

Sparkenhoe Red Leicester is the only real traditional cloth bound red Leicester. It is nutty with hints of toffee, with further flavours coming from the beech shelves where it is matured for six months.

Shropshire Blue is a wonderful colour that is ideal for your cheeseboard.

Named after Richard III who owned the land the cattle graze on, Richard III Wensleydale is a piece of history in your piece of cheese!

According to Carole, Devon Blue is “made in heaven”! A totally unique flavour that takes you on a journey to rural Devon – pure bliss.

Beenleigh Blue is another cheese made on the same farm as “heaven”, apparently! But made with sheep’s milk - it is Devon’s alternative to Roquefort.

EATING IN - LOCAL PRODUCE Cornish Yarg is unique as it is covered in nettle leaves to preserve it, producing a delicate, herbaceous taste.

Staffordshire Organic is made using organic cows’ milk and has had its organic status for more than 70 years.

“

Whitmore is made on the same farm as the above, but with sheep’s milk.

Isle of Mull has a taste of the sea, and it’s no wonder really, as it’s made on an island off the west coast of Scotland.

Pete Humphries is known not only for his delicious goats’ cheese, but for naming his cheese after girlfriends! As such, his hard goats’ cheese Rachel is a ‘sweet, curvy and slightly nutty’ cheese…

…while White Nancy comes from Pete’s time living in Cheshire, where he used to see White Nancy from his bedroom. He insists this is named after a hilltop monument though (Bollington’s Taj Mahal!), not a woman!

Graham Kirkham, Mrs Kirkham’s, Lancashire

22 23

An award-winning ‘melt-in-the-mouth’ cheese, Barkham Blue is made by Two Hoots Dairy and holds a beautiful buttery texture.

“

Old Winchester is a good vegetarian alternative to parmesan; sprinkle a bit of British onto your pasta!

Perfect for cheese toasties, Lincolnshire Poacher is named after a folk song and has a similar style to cheddar.

Perl Las Blue is Wales’ only blue cheese - if you want to be challenged on a blue, this is the strongest!

“

Kirkhams have always had a good working relationship with Carole. A visit to her shop is a great experience; it’s where Carole's passion and knowledge really shine through. Carole has been a great influence to the British Cheese industry over the last 30 years. Well done Carole!

Another blue, Burt’s Blue, is made locally by Clare Burt. A gentle creamy blue with a slightly salty yet clean kick.

Carole is one of my favourite people in the cheese industry! She has extensive knowledge and a genuine passion, and indeed, she is quite a character! Pete Humphries, White Lake Cheese, Somerset

Chester Cheese Shop customers named Crabtree after the fields the cattle graze in. It is made to an old Italian recipe with an Alpine style.

“

“ “

If it wasn’t for the Chester Cheese Shop, my cheese wouldn’t be here! Carole was the first person to buy my cheese and I have a lot to thank her for – her help and support have kept me going at times when I have wanted to pack it all in!

“

Anne Clayton, Crabtree, Cheshire

20 21

Teifi, a Dutch style Gouda produced in Wales by Dutch cheese makers, is delightfully fruity with a savoury tang. Kirkham Lancashire is made by “our Graham”, says Carole. Cloth bound in buttered cloth.

Carole is so helpful and supportive – so much so, that thanks to her guidance I was able to grow my business. I value her honest opinion; support of Cheshire cheeses; and of course, her extensive knowledge.

“

Claire Burt, Burt’s Cheese, Cheshire

An award-winning cheese made with unpasteurised milk from the farm's flock of Friesian and Dorset sheep, Ram Hall, also known as Berkswell is made traditionally on an Elizabethan farm in Warwickshire.

With a natural rind and delicious crumbliness, Swaledale goats’ cheese is declared by Carole as “our favourite Northern goats’ cheese!”.

A Welsh alternative to French brie, Cenarth Brie is ideal for the top tier of your wedding cake!

Stinking Bishop – what a name! The name derives from the variety of pear, the juice of which is made into perry and used to wash the cheese rind. It was featured in a Wallace and Gromit film! The Chester Cheese Shop 116 Northgate Street, Chester CH1 2HT Tel: 01244 346 240 www.chestercheeseshop.co.uk carole@chestercheeseshop.co.uk Mon-Sat 8.30am-5.30pm, Sun 10.30am-4.30pm INOUTMAGAZINE.CO.UK

EATING IN

LOCAL PRODUCE 033

EATING IN - LOCAL PRODUCE Our Favourite Village

Make Christmas and New Year brilliant with Hawarden Estate Farm Shop and The Glynne Arms

~ Field to fork: our festive food at the Farm Shop and The Glynne Arms is sourced direct from the Hawarden Estate ~

There are many ways to serve up Christmas, but at The Glynne Arms itâ&#x20AC;&#x2122;s the goodness of the ingredients that makes the difference. Our Christmas menu has been homegrown in the fields of the lush and fruitful Hawarden Estate. Join us for your Christmas party and weâ&#x20AC;&#x2122;ll make it a truly delicious celebration.

Tel: 01244 569 988 3 Glynne Way, Hawarden Flintshire, Wales, CH5 3NS www.theglynnearms.co.uk

Hawarden Estate Farm Shop is the quick route from farm to fork this Christmas. Orders are now being taken for locally-raised free-range turkeys and geese and our farmgrown lamb and beef. Real fruit and vegetables are rolling in from our orchards and fields. Make yours an unmistakably tasty, homegrown Christmas dinner.

034 LOCAL PRODUCE

INOUTMAGAZINE.CO.UK

Tel: 01244 533 442 Chester Road, Hawarden Flintshire, Wales, CH5 3FB www.hawardenestate.co.uk

EATING IN - LOCAL PRODUCE

EATING IN

THREE

CHEESE CHAMPS

If you’re a cheese-lover, award-winning Chorlton Cheshire Cheese will definitely satisfy your penchant for delicious cheesy goodness. The team - Guy Dimelow and Paul Holland – has over 45 years’ experience in the business between them and produces their fantastic cheese in the heart of the Cheshire countryside. Cheese doesn’t just have to be a topping for crackers or melted on your toast, there’s a plethora of delectable cheesy suggestions to spice up even the simplest of dishes. Chorlton Cheshire Cheese Chorlton Lane, Malpas, Cheshire SY14 7EN Tel: 01948 860 210 www.chortloncheese.co.uk info@chorltoncheese.co.uk Visitors welcome, but please call to arrange your visit before you set off.

Blue Cheshire Cheese

Chorlton Cheese makes this strong offering to the original Cheshire blue standard using only traditional hand crafted methods. A creamy and salty blue that is packed full of flavour is sure to delight every blue cheese fan.

Black and Blue Burger

The tang of the Cheshire blue is a perfect accompaniment for a char-grilled juicy homemade burger made from British beef. Generously crumble the Cheshire blue over your burger and enjoy!

Coloured Cheshire Cheese

This coloured Cheshire is made using traditional starter cultures and hand crafted methods which give this award-winning cheese a full and rich kick; crumbly, wonderfully moist and packed full of rich Cheshire flavour.

Cheesy Cheshire Mash

Crumble around 50g of this full flavour cheese into your mash, and mix in with a generous dollop of wholegrain mustard – devour with a sausage casserole or use to top your cottage or fish pie.

Smoked Cheshire Cheese

A smoked version of the traditional Cheshire cheese, this is smoked for two days using oak elm and beech wood from a local woodland; it’s full of smokey sweet rich flavours.

Smokey Mac N Cheese

A smoked cheese will spice up your macaroni on colder nights – use the smoked Cheshire cheese instead of regular Cheddar, add a touch of cayenne pepper and munch down this wonderfully warming dish.

INOUTMAGAZINE.CO.UK

LOCAL PRODUCE 035

Experience a whole world of cooking! Discover the fantastic culinary classes at The Cheshire Cookery School, where you can learn new and time-tested cooking techniques in a professional, yet fun atmosphere. The cookery school also offers culinary vouchers which are the ideal gift to treat the fanatical foodie in your life! Your family or friends can choose from an enticing range of courses and both adults and children can explore their passion for food - with courses specifically developed for children and teenagers. The chefs and staff look forward to welcoming you to the cookery school!

“I have just returned home from a hugely enjoyable evening at the cookery school. The chef was brilliant, such a character and the perfect accompaniment!” - Amy Allen This is a premium, well equipped and modern facility that enables us to drive a synergy between the qualities of the learning programmes we deliver, and the environment in which we train them. The facilities, combined with great attention to detail in providing exceptional customer service, means that this is a relationship that we are looking forward to continuing into the future.” - Compass Group

“Our passion for food is the key ingredient”

r se Vouche

1 Day Cour

r se Vouche

1 Day Cour name: ref: name: ref:

EATING IN - LOCAL PRODUCE

EATING IN

CELEBRATION AT THE HOLLIES GROW - SHOP - EAT - SLEEP With four luxury Forest Lodges, two Farm Shops brimming with fine foods & wines, two Butcheries, one Delicatessen, fabulous festive gifts, bespoke hampers, an online Hollies Hamper Collection and two Coffee Shops with menus filled with all things tasty; The Hollies is the celebration destination. There are many ways to enjoy a Hollies experience during winter and spring; a visit to either of their sites at Little Budworth or Lower Stretton, or from the comfort of your home, browsing The Hollies Hamper Collection online. Whichever suits you, they endeavor to make your experience welcoming, luxurious and easy. SHOP The Hollies has more than 50 years’ experience and their Farm Shops are steeped in the finest, freshest foods. With more than 40 local suppliers many products are from the field or the oven minutes before they arrive at The Hollies Farm Shop. With their focus on celebration and family gatherings at this time of year, you’ll be spoilt for choice by the huge selection of cooked meats, cheeses & The Hollies Homemade range from their Deli. The Butcheries have a plethora of succulent meat choices for seasonal homecooked feasts on their order forms, guaranteeing a tasty and timely meat supply. The Barn and The Stretton Barn offer unique gift ideas for family & friends, alongside a great choice of handmade gift cards. The fabulous party foods will enhance your festive experience and also create amazing hamper gifts, for something a little different. The Barn also has a great choice of Christmas decorations, trees and homeware to boost the festive ambience in your home.

online, to be sent throughout the UK. Visit www.theholliesfarmshop.co.uk/hampers EAT Both the Coffee Shop at Little Budworth and the Concept Café at Lower Stretton offer menus crammed with fresh, local produce. Open from breakfast through to lunch and then afternoon tea, the menu offers delicious Cheshire breakfasts, light bites, sandwiches, chef-prepared meals and locally baked cakes. If you enjoy your meal so much, you can buy the ingredients from the Farm Shops!

SLEEP Stay in one of the 5 star luxury self catering accommodation Forest Lodges. Each Forest Lodge boasts a spacious, contemporary living experience. Up to six guests can stay in three of the Forest Lodges and four guests in the new Noble Fir Forest Lodge.

The Hollies, Little Budworth Farm Shop, Butchery, Deli, Gift Barn, Coffee Shop, Forest Lodges Tarporley Road, Little Budworth CW6 9ES 01829 760 414 info@theholliesfarmshop.co.uk The Hollies, Lower Stretton Farm Shop, Butchery, Gifts, Coffee Shop Northwich Road, Lower Stretton WA4 4PG 01925 730 976 stretton@theholliesfarmshop.co.uk www.theholliesfarmshop.co.uk Mon-Sat 8am-7pm Sun 8am-6pm The Hollies Hamper Collection www.theholliesfarmshop.co.uk/hampers Forest Lodges From £159 per night 01829 760 761

Internally, the décor is decadent, using opulent colour schemes around the luxurious furniture and fittings; chandeliers, stone tiled bathrooms, king size beds, a fully fitted kitchen, entertainment system and much more. Externally, you will enjoy a large decked area with hot tub Jacuzzi and the Big Green Egg BBQ.

Now available; The Hollies Hamper Collection is a selection of luxury hampers available to purchase INOUTMAGAZINE.CO.UK

LOCAL PRODUCE 037

EATING IN - LOCAL PRODUCE

Have yourself a smoked winter… …with the artisan family-run Cheshire Smokehouse Cheshire Smokehouse is warming the winter months for food-lovers, party-goers and families with its excellent array of smoked meats, fish and poultry for all occasions. Here you’ll find fantastic quality products, most of which are made on the premises with a passion and expertise that’s been passed down through five generations of the Ward family. You’ll find the ample farm shop an absolute delight to browse, and the Smokehouse’s wonderful selection of wines, rare ales and ciders a great accompaniment to the tasty smoked goods on offer; ideal for the perfect wintertime soiree! With a splendid in-house artisan bakery and huge selection of pâtés, gourmet snacks and condiments, the Smokehouse ensures you’ll find everything you need for that winter celebration under one roof!

SMOKEHOUSE FAVOURITES FOR THE SEASON… SMOKED BACON AND HAM What could be more tempting than the smell of bacon gently crisping under the grill? At the Cheshire Smokehouse all bacon & hams are hand-cured using the same method they’ve been using for over 100 years. A staple in the perfect bacon butty and a versatile ingredient for many other recipes, the Smokehouse’s bacon never fails to disappoint! Whether it’s their delectable honey cured or sweet black bacon, oak smoked streaky or the mouth-watering, un-smoked rindless back bacon, you’re sure to find a favourite. If you’re looking for that perfect winter comfort food, you need the Smokehouse’s famous ham. This flavoursome meat presents a mild sweet cure with a delicate flavour, easily paired with a variety of garnishes. SMOKEHOUSE TIP: Cheshire Smokehouse ham is best sliced by hand and eaten with a pickled onion or spicy fruit chutney – a perfect combination for any party or family gathering. After opening the cooked piece of ham, wrap in greaseproof paper and it will keep in the fridge for up to 10 days – if you can last that long! Or why not try a hot bacon, brie and cranberry baguette for a more seasonal twist on an old favourite?

Cheshire Smokehouse Vost Farm, Morley Green, Wilmslow, Cheshire SK9 5NU Tel: 01625 548 499 www.cheshiresmokehouse.co.uk sales@cheshiresmokehouse.co.uk Mon 9am-5pm, Tue-Fri 9am-6pm, Sat 9am-5pm Café open Tues-Sat 10am-4pm ££££

HICKORY SMOKED NUTS Almonds and cashews are slowly smoked over aromatic hickory chips in the Smokehouse’s brick smoke kilns, then dry-roasted and generously tossed in sunflower oil and salt. If you’re having friends over for drinks or just relaxing with a good gin & tonic you really can’t be without these delicious nibbles! SMOKEHOUSE TIP: Try the peppered hickory-smoked cashews, speckled with plenty of freshly cracked black pepper and perfect with a long, cold beer. Or give some crunch and texture to a grilled goat’s cheese winter salad by scattering over a handful of crushed smoked nuts and topping with a warm, syrupy cranberry and orange dressing. 038 LOCAL PRODUCE

INOUTMAGAZINE.CO.UK

EATING IN - LOCAL PRODUCE

KASSELER (SMOKED PORK LOIN) EATING IN

Inspired by an old German recipe, the Smokehouse steeps great quality pork loins in a spiced cure of bay, juniper and coriander seeds and then cold smokes the meat over beech chippings before a final hot smoking – double the flavour! SMOKEHOUSE TIP: Although the pork comes cooked and ready to eat, you can lightly pan fry and serve on a warm toasted muffin with a poached egg and top with hollandaise sauce – a sure family favourite for Sunday brunch!

SMOKED DUCK AND CHICKEN Hot smoked duck and chicken have been favourites at the Smokehouse for many years; always succulent, flavoursome and the stars of many a winter dish. SMOKEHOUSE TIP: Try the smoked duck, thinly sliced served with a light citrus dressing over salad leaves, avocado and warm toasted pecan nuts or as a canapé wrapped around a slice of mango and a mint leaf. The smoked chicken breast is rich and moist with a hint of garlic – perfect in a smoked chicken chowder. Dice the chicken, potatoes and corn, slowly simmer in vegetable stock then finish with a good glug of cream and plenty of ground white pepper. Or how about a much-loved Smokehouse speciality? Finely chop the smoked chicken, mix with mayonnaise and fruit chutney, spoon into mini pastry canapé cups, and top with half a red seedless grape. Scrumptious!

SMOKED FISH All salmon from the Smokehouse is produced lovingly by hand in small batches; a technique that takes five days from the arrival of raw fresh fish to the finished product being placed on the shelves – not a method you’re likely to find in supermarket fish! This meticulous process and expertise of the staff makes for a delightfully mellow, smoky flavour and soft delicate texture. SMOKEHOUSE TIP: Smoked trout is light, subtle and perfect for flaking onto a salad or into fresh pasta, and the Smokehouse’s offering is hot-smoked and ready to eat. For an easy and delicious supper, flake the smoked trout and a handful of chopped chives into a dollop of crème fraiche, spoon into pre-bought pastry cases, top with grated Gruyère cheese and grill for five minutes until bubbling! The Smokehouse only supplies the finest smoked Scottish haddock fillets which are lightly cured and cold smoked over fragrant oak and beech. Simply simmer this beautiful fish in a little milk or lightly grill then top with a perfectly poached egg. Big, fat, juicy herrings are cured and cold smoked overnight to produce the Smokehouse’s most delicious smoked kippers. These are best grilled on the bone and served with plenty of creamy butter, brown bread and of course, a hearty mug of tea!

INOUTMAGAZINE.CO.UK

LOCAL PRODUCE 039

HANDMADE IN THE WELSH COUNTRYSIDE, WE MAKE YUMMY PÂTÉS AND SCRUMPTIOUS SNACKS. THE PERFECT PLACE TO BUILD YOUR OWN HANDMADE, GOURMET HAMPER. info@patchwork-pate.co.uk www.patchwork-pate.co.uk facebook.com/patchworkfoods twitter.com/patchworkfoods 040 LOCAL PRODUCE

INOUTMAGAZINE.CO.UK

The Patchwork Traditional Food Company Llys Parcwr, Ruthin, Denbighshire LL15 1NJ 0845 123 5010

EATING IN - LOCAL PRODUCE

A treasure trove of handmade pâtés, gourmet nibbles, organic wines and ciders and homemade honey - from bees that live within buzzing distance of a cider apple orchard - Patchwork Pâté has seriously evolved from its humble beginnings on a kitchen table in North Wales over 30 years ago! All products are still made with love, in small batches and are free-from any nasty additives or colourings; just natural, great quality ingredients. For the diehard pâté-lover, Patchwork has cultivated a shrine to the superior snack, and customers can delight friends and family with bespoke hampers; an ideal gift for any occasion. And for the saccharinetoothed adult, Patchwork’s selection of naughtily seductive ice creams for grown-ups emulates their pâté flavours; ice cream aficionados can dive into Calvados-soaked apple ice cream with Calvados caramel ripple or Bourbon-soaked blueberry ice cream with Bourbon caramel ripple. Or how about the divinely decadent chocolate pâtés with flavours like amaretto and almond or Baileys Irish Cream; so irresistible you could melt it onto your worst enemy and still want to lick it off!! Whatever your desires, Patchwork Pâté will definitely deliver something spectacular.

WILD BOAR LIVER PÂTÉ WITH BLACK SEAL RUM & GINGER Inspired by a friend from Bermuda, Patchwork Pâté has created this fabulously aromatic concoction from the meat of one of the first indigenous animals to the island, and the classic Dark & Stormy local cocktail of Black Seal Rum and ginger beer! TRY: Devouring this rich pâté atop Patchwork’s tangy Spelt Oat Fingers with Ginger.

EATING IN

THE PERFECT PATCH FOR PÂTÉ

delightfully flavoured with a squeeze of natural orange oil or sprinkled with Halen Môn vanillainfused sea salt. Another fantastic product is the unusual Bacon Jam by Eat 17; onion jam meets smoky bacon - surely a match made in heaven! And finally, their coffee specialist is the charitable organisation, Hada del Cafe (Spanish for ‘the coffee fairytale’), which imports aromatic coffee from the beautiful Nicaraguan mountains whilst supporting the local village schools and community.

CHICKEN LIVER, BRANDY & HERB PÂTÉ Patchwork’s award-winning first ever pâté is unsurprisingly a best-seller and they’ve managed to keep using the same recipe for thirty years, retaining the unfalteringly high quality they’re all about. The French brandy bursts into this rich flavour with a warm, captivating glow. TRY: Slicing a chicken breast (like you would garlic bread) and spreading the brandy pâté generously between the slices. Wrap in parma ham and bake - delicious!

PATCHWORK PÂTÉ RECOMMENDATIONS: SPINACH & NUTMEG PÂTÉ The quality of this creamy, vegetarian pâté is skyhigh and it’s currently being served to guests flying first class with a well-known international airline.

ARTISAN AFFAIR The pâté perfecters nurture strong relationships with other excellent artisan producers, in order to offer their customers an exciting variety of delectable gourmet foods all under one roof. Here’s a taste of what’s on offer:

TRY: Stirring a couple of dollops into warm pasta, or spreading over fresh salmon fillets and grilling to perfection.

Handmade in North Wales, Box Choc supplies super funky, great quality chocolate to the Patchwork Pâté shop; their giant buttons

INOUTMAGAZINE.CO.UK

LOCAL PRODUCE 041

EATING IN - LOCAL PRODUCE

Who we are and what we do... Here at Enochs we strive to produce Great Fish & Chips and in our quest to maintain consistent quality we have great relationships with our local suppliers who over the years have sourced for us local, national and in some cases international produce to help bring you the best on offer. We do not use additives in the preparation of our Fish & Chips, they are freshly cooked to perfection in heart healthy high oleic sunflower oil, with only 8% 8% saturated fat & high in Omega 9, just another way of us helping you to enjoy our nations favourite dish.

146 CONWY ROAD, LLANDUDNO JUNCTION, 01492 581 145 AHOYTHERE@ENOCHS.CO.UK

For lovingly handmade pies, pastries and puddings, Orchard Pigs offers a diverse range of delicious, locally sourced delicacies. Award-winning restaurateur Rob Didier and his team have created a selection of artisan sweet and savoury goodies, such as the flavoursome pork pie with stilton crust and the decadently hearty venison with port and cranberries pie. These moreish mains are followed by Orchard Pigs’ range of gooey puddings, packed with scrumptious ingredients including chocolate, ginger and toffee. The Orchard Pigs range is available at farmers’ markets across the North West and by mail order.

For details, call 01978 660 371, visit www.orchardpigs.co.uk or email tractorman@orchardpigs.co.uk. Twitter @tractorpieman 042 LOCAL PRODUCE

INOUTMAGAZINE.CO.UK

The MSC runs an exciting and ambitious program, working with partners to transform the world’ world’s world ’s seafood markets to a sustainable basis. We have recently had the honour of accepting the ‘Welsh ‘Welsh Sustainable Restaurant of the Year’ Year’ award.

/ENOCHSFISHCAFE @ENOCHSFISHCAFE #WELSHSUSTAINABLE

EATING IN - LOCAL PRODUCE

BREAKING

EATING IN

BREAD Liverpool’s freshest artisan bakery has risen to new heights!

What do you do if one of your foremost passions in life is munching through a really great sourdough or sticky homemade Chelsea bun, and your local bakery that supplies these delicious goodies abruptly closes? Well, if you’re Sam and Grace Henley, you quit your full-time job and begin the rather daunting task of opening your own bread palace! The brother and sister duo have gone from strength to strength and are now firmly at the helm of their tasty new enterprise in Liverpool’s emerging Baltic Triangle. Serving crusty loaves, delicious coffee and a range of sweet, baked delights in a trendy converted warehouse space, Baltic Bakehouse is the perfect stop for a truly hearty, homemade bite in the city. BRILLIANT BAKING Sam began honing his sourdough skills at home over 10 years ago, learning from the books of Geoffrey Hamlin and Chad Robinson, and spending hours in the kitchen perfecting his technique. Then in early 2013 after a couple of practice runs at the Can Cook Studio and a local primary school canteen, and with two farmer’s markets under their belts, Sam and Grace opened the doors to their very own rustic-meets-modern sourdough shrine on Bridgewater Street. The building itself is a joy to be in; cosily-lit bare-brick walls; thick, solid-wood tables, and a direct view into the cogs of the machine; the bakery kitchen.

and Sam spares no effort, endeavouring to produce excellent quality baked goods that customers wouldn’t necessarily make at home. He’s perfected his pastry to concoct the most divine daily tarts – with fillings like white chocolate and fresh raspberries or dark chocolate and salted caramel – and crisp handmade croissants and Hungarian chocolate buns that you’re able to enjoy at the comfy communal bench tables or take away to devour at home. AWESOME ATMOSPHERE Surprisingly, Baltic Bakehouse isn’t just about the bread; Grace has a deep appreciation for great coffee and takes enormous care in sourcing the best quality java; serving up an exquisite Americano amongst others! Customers can also choose from a daily menu of bacon and sausage butties alongside the famous UGC (ultimate grilled cheese sandwich) and delicious sandwich fillings like halloumi, salami and Gruyère cheese. And if you want to take a freshly baked loaf home they’re on sale for £3.50, but be quick as they sell out fast! It seems that Baltic Bakehouse is stirring up a storm on the Mersey and it’s really no surprise; their first-rate atmosphere matches the superior quality of their bread, which makes a trip to the Baltic Bakehouse a sheer delight both for your taste buds and your well-being. We highly recommend you pay them a visit.

Sam’s passion and obsession is poured into each carefully crafted loaf; it’s a 36 hour process from mixture to superb sourdough

INOUTMAGAZINE.CO.UK

LOCAL PRODUCE 043

EATING IN - LOCAL PRODUCE

THE BEST THING SINCE SLICED BREAD? The resurgence of traditional bakeries and a renewed love of home baking has swept the nation – and now healthier, happier loaves are making themselves right at home across the UK. “If thou tastest a crust of bread, thou tastest all the stars and all the heavens.” Romantic words from Victorian poet Robert Browning – but ones that would never have been uttered without bread itself! The earliest archaeological evidence for flour, which was most likely used to create the earliest breads, dates to 30,000 years ago – then 10,000 years ago, wheat and barley were among the first plants to be domesticated, these cereal crops enabling humans to become farmers rather than hunters and foragers. These agricultural communities sustained larger populations and led to the establishment of towns, greater economic specialisations and, eventually, rise of civilisations across Southwest Asia, Europe, North Africa and the Indian Subcontinent – while similar developments occurred in eastern Asia, centred on rice, and in the Americas with maize. LEAVENED AND UNLEAVENED Leavening is a substance that is added to dough to make it ferment and rise, and in turn, there are three main types of leavened bread;

044 LOCAL PRODUCE

INOUTMAGAZINE.CO.UK

those made with cultivated yeasts, a sourdough starter (from a culture of natural yeasts) or gas-producing chemicals such as bicarbonate of soda. The earliest archaeological evidence of leavened bread is from ancient Egypt. They are generally softer and lighter, rising as bubbles of carbon dioxide form in the dough from the reaction of bicarbonate of soda or baking powder with moisture and heat during the baking of chemically-leavened loaves such as soda bread, or of yeast with flour and water in yeasted breads prior to baking. Unleavened breads, in their most basic forms, are simply flour, water and salt mixed together then rolled into a flattened dough and baked. They formed the earliest breads, and still have symbolic importance in Judaism and Christianity - unleavened breads (eg Matzo) are eaten during the Jewish Passover, and they are used in Western Christian liturgy when Christians perform the Eucharist. Flatbreads are one of the most popular types – while tortilla (Central America) and roti (South Asia) are also staples.

EATING IN - LOCAL PRODUCE YEAST FEAST

But cultivated yeast isn’t the only type available – there are over 1,500 species of yeast, with dormant spores all around us, and harvesting these spores is as simple as providing the right environment for them to activate: sugar (found in the carbohydrate in flour), moisture and warmth. Bread raised with wild yeasts is referred to as sourdough, as it has a higher acidity, caused by the presence of certain bacteria that will colonise the starter, giving the bread a distinct flavour. In both cases the yeast converts fermentable sugars into carbon dioxide and ethanol, causing the bread to rise beautifully. TY R E PLE N TH E R E A R U O DS OF GOO ER T R TA S DOUG H LE AVAILAB R ECIPES OKS O B G IN IN BAK LIN E. AN D ON

Another downside to the process was the homogenisation of so many regional varieties of bread – but happily, artisan bakeries have been on the rise over the past few years, as has home-baking, aided by the BBC’s everpopular Great British Bake Off. And it’s a great thing, too, as there are so many different types of sweet and savoury bread from across the country to be celebrated! There’s Welsh bara brith (yeast bread enriched with dried fruit) and the heavy stottie cake of the North East – not to mention Bath’s Sally Lun buns, Bristol’s sweet Colston buns, Aberdeen’s salty butteries and Lancashire’s own barm cake (traditionally made with the foam, or ‘barm’, from fermenting beer). So seek out a local bakery, enrol on a bread course near you or simply dive in and experiment at home!

EATING IN

Yeasts are microorganisms classified as fungi, the same biological kingdom as molds and mushrooms. Baker’s yeast (Saccharomyces cerevisiae) is the same species as (but different strain to) brewer’s yeast used in alcohol fermentation and is cultivated commercially then sold either as dried powder or as fresh yeast cakes. Fresh yeast can be bought by the gram directly from your local bakers (or even the bakery section at local supermarkets), but dried yeast is more consistent and reliable, and there is no difference in the quality of performance.

COMMERCIAL BREAD TO WELL-LOVED LOAVES! Sliced wrapped bread was first sold in Missouri in 1928, advertised as “the greatest forward step in the baking industry since bread was wrapped” – but it was in 1961 that commercial bread production really transformed into what we see today, with the advent of the Chorleywood Bread Process (CBP). This method used an intense mechanical working of dough to dramatically reduce the fermentation and allowed the use of lower protein grain that could be grown in the UK, rather than relying on higher-grade flour imported from America and Canada. The CBP is still used to make 80% of the UK’s bread, but these mass produced loaves come at a price for the consumer; the short fermentation time makes the bread harder to digest, while it has also been suggested that the method, together with the modification of modern wheat to match the process, is to blame for the pointed increase in gluten allergies and wheat intolerance.

A ROLL BY ANY OTHER NAME… Breadcake (Yorkshire): soft roll used to make sandwiches. Bap (Scotland): a larger soft roll that comes in multiple shapes dependent on region. Barm or barm cake (Liverpool/South Lancashire): flat, often floured, savoury, small bread. Batch (Wirral/Coventry term): soft floured bread roll. Bin lid (Merseyside): a large round soft white or brown roll. Blaa (Waterford, Ireland): a speciality doughy, white bread roll. Bannock/ Buttery/ Rowie (Aberdeen): a flat savoury roll. Cob (Midlands): round roll, either soft or crusty. Fadgie (Middlesbrough): crusty homemade bread bun, triangular in shape. Flour cake (Bolton): is also used, along with barm, in Bolton. Muffin (Rochdale/Oldham/Bury/Salford and parts of West Yorkshire): some people in the UK refer to a bread roll as a ‘muffin’, although a muffin can also be a separate form of bread product. Nudger (Liverpool): a long soft white or brown roll. Oven bottom (Lancashire): flat, floury, soft roll. Scuffler (Yorkshire): a small bread cake or roll. Stottie cake (North East): a thick, flat, round loaf. Teacake (Yorkshire/Lancashire) an oven bottom that has risen and slightly browned on top, not to be confused with teacakes containing fruit.

INOUTMAGAZINE.CO.UK

LOCAL PRODUCE 045

EATING IN - LOCAL PRODUCE BUY BREAD

BAKE BREAD

Artisan Foodworks, Lancashire L40 8JY Tel: 0845 860 2141 www.artisan-foodworks.co.uk

BREAD RECIPE 1kg flour 10g powdered dried yeast 20g fine salt 600ml water (warm)

E T I B I Z EE SR E C I P

1. Stir together the flour, yeast and salt in a large mixing bowl. 2. Add the liquid and mix into a rough dough (adding a little more flour or water as necessary). 3. Turn the dough on to a clean work surface and knead until it is smooth and satiny (5-15 mins). 4. Bring the dough into a round, coat lightly in oil and place in the mixing bowl. Cover with a black bin liner and leave to rise until it has doubled in size (45mins-1h 30mins). 5. Deflate the dough by tipping it on to the work surface and pressing all over with your fingertips. 6. Repeat steps 4-5 three times (this will improve both the flavour and the texture). 7. Preheat the oven to its highest setting and place a large baking tray in the bottom. 8. Divide the dough into 2 large, 3 small loaves or 12 rolls. Leave these to rest for a final time, until they have almost doubled in size. 9. Transfer the loaves for baking to the hot tray (removed from the oven). 10. After 10 minutes, turn the heat down to 180C. 11. Bake until the bread is well browned and crusty (10–20mins for rolls, 30–40mins for small loaves and 40–50mins for large loaves). 12. Leave to cool completely on a wire rack.

top tip! In the first few minutes of baking, bread rises rapidly as the gases trapped inside expand and the yeast has a final burst of activity (‘ovenspring’). The presence of steam in the oven at this stage helps keep the crust soft, allowing the bread to continue expanding evenly for a beautiful dome shape. The steam that has settled on the surface of the bread also dissolves sugars in the dough – then as the steam begins to evaporate, the sugars are left behind to caramelise. So, while the oven is preheating, put a roasting tin on the bottom, then when you put the bread in, pour a mug of boiled water in the tin for instant steam!

046 LOCAL PRODUCE

INOUTMAGAZINE.CO.UK

Baked, Chester CH2 3AX www.bakedinhoole.com Tel: 01244 312 227

Bakerie, Manchester M60 7HP www.bakerie.co.uk Tel: 0161 236 9014

The Baltic Bakehouse, Liverpool L1 0AY www.balticbakehouse.co.uk Tel: 0151 708 6686

Barbakan Deli, Manchester M21 9PW www.barbakan-deli.co.uk Tel: 0161 881 7053

Bethesda Bakery, North Wales LL57 3BL www.bethesdabakers.com Tel: 01248 600 387 (Baked-to-order only)

Bodnant Welsh Food, Conwy LL28 5RP www.bodnant-welshfood.co.uk Tel: 01492 651 100

Bramhall Bakery, Cheshire SK7 1AF www.bramhallbakery.co.uk Tel: 0161 439 7776

Can Cook Studio, Liverpool L19 2RF www.cancook.co.uk Tel: 0151 650 6444

The Cheshire Cookery School, Altrincham WA14 4EP www.thecheshirecookeryschool.com Tel: 0161 928 5120

Cheshire Cooks Cookery School, Tarporley www.cheshirecooks.co.uk Tel: 01244 325 025

Cheshire Smokehouse, Cheshire SK9 5NU www.cheshiresmokehouse.co.uk Tel: 01625 548 499

Claremont Farm, Wirral CH63 4JB www.claremontfarm.co.uk Tel: 07780 943 938

Cracking Good Food Manchester M21 7SL www.crackinggoodfood.org Tel: 0845 652 2572 The Devonshire Bakery, Frodsham WA6 7AH www.devonshire-bakery.co.uk Tel: 01928 731 234

Dodgshon’s Bakery, Wallasey CH45 5AD www.dodgshonsbakery.co.uk Tel: 0151 639 4122

Food for Thought Bakery, Crewe CW1 5RB www.haslington-bakery.co.uk Tel: 01270 254 911 (Gluten and wheat-free)

Jane’s Handmade Bread, Chester www.janeshandmadebread.co.uk Tel: 01244 300 761 (Baked-to-order only)

LOAF Artisan Bread, Widnes WA8 9EH www.loaf-artisanbread.btck.co.uk Tel: 07941 645 499 (Baked-to-order only)

The Quarter, Liverpool L8 7PU www.thequarteruk.com Tel: 0151 707 1965

Slattery’s Bakery and Patisserie Manchester M45 6GE www.slattery.co.uk Tel: 0161 767 9303

Speckled Hen Country Bakery Holmes Chapel CW4 8DP www.speckled-hen.co.uk Tel: 01477 537 583

Walk Mill, Chester CH3 7BF www.walkmillflour.co.uk Tel: 01829 749 373

EATING IN - LOCAL PRODUCE

Cheshire Smokehouse

Vost Farm, Morley Green, Wilmslow, Cheshire SK9 5NU Tel: 01625 548 499 | sales@cheshiresmokehouse.co.uk

www.cheshiresmokehouse.co.uk INOUTMAGAZINE.CO.UK

LOCAL PRODUCE 047

EATING IN

So much more than just a smokehouse

EATING IN - LOCAL PRODUCE

HATS OFF TO

MAD HATTERS! The iconic Chester tearoom and bakery opens up a new North Wales venue With a bow to Alice in Wonderland, Mad Hatters is the perfect name for a tea room, and after the success of Mad Hatters Tea Room in Chester’s Rows, its dedicated owners have opened a new bakery of the same name in North Wales. Run by baking enthusiasts Kerri and Ann, Mad Hatters Bakery in Pentre, Deeside, creates a cornucopia of baked goodies, plus they run a cookery school that runs group baking courses and individual classes. However, unlike many such schools, this one takes place in a proper working bakery; so as baking scholars learn their craft, they’ll also get to see bespoke, commercial orders being made for customers. As a small business, everything is very hands-on and handmade, with a fun atmosphere and no disciplinarian chefs to deal with!

048 LOCAL PRODUCE

Baking students will be encouraged to put an individual stamp on their creations, as Kerri and Ann do, and they can choose from a wide range of classes. 2014 sees a full schedule, including classic choux pastry and bread baking throughout the year; themed cupcake making and decorating; afternoon tea baking courses; and retro sweets classes, to name a few. Private parties and personalised tuition are also on the agenda, with hen parties proving to be the most popular. This year, they’ve been running around three classes a month, though in 2014 there’ll be four to five initially, increasing to more per month by the middle of the year. BAKING’S MORE POPULAR THAN EVER BEFORE! When not running baking classes, Kerri and Ann work on many bespoke baking orders that are somewhat kookier than most – and customers love this creativity and individuality, describing the cupcakes as ‘little pieces of art!’. They also cater to individual dietary requirements, especially since more and more customers are asking for gluten-free, vegan and lactose-free options – responding to customer needs is important to Mad Hatters. With so much to do, working days start as early as 4am, when baking commences for the Chester tea room. Everything is made from scratch and by hand, with hand-decorating of cupcakes starting at around 6am. So what’s ignited this demand and made baking so popular these days? Ann and Kerri put it down to cookery programmes such as The Great British Bake Off, which have

INOUTMAGAZINE.CO.UK

definitely made baking trendy again. Happily, Mad Hatters are ahead of the popularity curve and it looks like they’re going to benefit from baking’s hip and happening reputation for many years to come! Mad Hatters Bakery Unit 10 Rectors Lane, Pentre, Deeside CH5 2DH www.madhatterstearooms.co.uk contact@madhatterstearooms.co.uk Tel: 01244 637 630

Mad Hatters Tea Room 49 Bridge Street Row East, Chester CH1 1NW Tel: 01244 323 444 Mon-Sat 9.30am-5pm, Sun 10.30am-5pm

LUXURY

EATING IN - LOCAL PRODUCE

EATING IN

HAMPERS FOR ANY OCCASION www.theholliesfarmshop.co.uk/hampers NOW AVAILABLE TO ORDER ONLINE

THE HOLLIES HAMPER COLLECTION

Delivery available to anywhere in the UK. hampers@theholliesfarmshop.co.uk INOUTMAGAZINE.CO.UK

LOCAL PRODUCE 049

EATING IN - LOCAL PRODUCE

PORRIDGE

POWER!

Start your day the best way and wake up to a hearty, delicious oat-filled breakfast. Mornflake has provided us with some exciting recipes to liven up your morning porridge! Mornflake has been milling its magical oats in the South Cheshire countryside since the 17th century, and has seen the mill pass down through 15 generations of the Lea family, ensuring its fantastic produce is thoroughly independently British. With over 40 delectable products from wholesome oatbran cereals to fabulous fruity muesli, Mornflake expertly delivers an array of interesting, nutritious breakfast options bursting with flavour and goodness. An essential part of the British diet since the Roman Era, porridge is a simple, tasty dish that’s seen a renaissance in recent years, becoming a delicious, healthy option for the whole family and the breakfast of choice for a plethora of celebrities and sports people; Madonna, Nicole Kidman and Nigella Lawson are reportedly fans of the oaty dish! Mornflake is celebrating this breakfast of champions by developing some delicious recipes to liven up your daily hit of oats, from Spiced Date & Satsuma Orange Porridge to Buttermilk Porridge with Irish Stout Caramel. All you need to do is pick your porridge oats and take a topping to create a scrumptious breakfast! For more recipes visit: www.mornflake.com/recipes

DARK SIDE PORRIDGE INGREDIENTS: 80g Mornflake Organic Oats 425g can of black cherries in syrup 2 tbsp dark berry liqueur 200ml cherry syrup (drained from the can) 350ml water 1 tsp vanilla extract 2 tbsp double cream METHOD: Preparing the cherries (the night before) 1. Place half the can of cherries and 200ml of cherry syrup into a shallow, lidded container. 2. Pour 2 tbsp of dark berry liqueur over the cherries. 3. Seal the container and refrigerate overnight, allowing the liqueur to infuse the cherries. For the porridge: 1. Put the oats into a large, deep saucepan. 2. Pour the infused juice from the container into the saucepan. 3. Add the water and vanilla and stir thoroughly. 4. Place the saucepan over a high heat and cook the oats, stirring constantly, for 2 minutes. 5. Reduce the heat to a simmer and continue to cook for a further 2-3 minutes or until you have a nice thick porridge consistency. 6. Spoon the porridge into bowls. 7. Garnish with the liqueur-infused cherries. 8. Drizzle the cream over the porridge and serve hot.

OATY FACTS •

Oats like plenty of rain and long hours of sunlight in the summer.

•

The best growing areas are in the northern and southern parts of the globe mainly North America, Scandinavia, Russia, Australia and right here in Great Britain.

•

050 LOCAL PRODUCE

INOUTMAGAZINE.CO.UK

•

The oat plant grows to around 1 metre high and each stem carries about 20-25 grains called oats.

•

Oat varieties differ markedly in appearance and characteristics; the colour of the grain, for example, can be shades of white, gold, black or even grey!

EATING IN - LOCAL PRODUCE

SPICED DATE & SATSUMA ORANGE PORRIDGE

BUTTERMILK PORRIDGE & IRISH STOUT CARAMEL INGREDIENTS: 140ml cold water 150g caster sugar 90ml Irish stout 100g Mornflake Coarse Oatmeal 250ml cold water 150ml buttermilk (including a few spoonfuls for garnishing) Pinch of sea salt METHOD: 1. Dissolve the sugar in 140ml cold water in a large, heavy pan. Remove the saucepan from the heat and add the Irish stout. 2. Return the saucepan to a high heat and bring the liquids to the boil. Do not stir the liquid while boiling. Cook for 10 minutes or until the liquid has turned into caramel. 3. Remove from the heat and carefully and slowly pour the liquid into a clean bowl. 4. Set aside for 30 minutes allowing the caramel to cool and thicken but still warm enough to serve with the porridge.

METHOD: 1. Wash the satsumas and finely grate the peel. 2. Add the oats, water, milk, satsuma zest and mixed spice (or cinnamon) to a saucepan and stir thoroughly. 3. Place the saucepan over a high heat and bring to the boil, then reduce the heat to a simmer and stir constantly for 4 minutes. 4. Separate the segments of one satsuma and add to the saucepan, stirring thoroughly. 5. Stir for a further 1-2 minutes until you have a nice thick consistency. Pour into bowls. 6. Slice the Medjool dates and swirl into the porridge. Garnish with more mixed spice or cinnamon.

For the porridge 1. In a saucepan, place the oatmeal and 250ml cold water and stir thoroughly. 2. Place over a bain marie (or pot of boiled water). Bring water in the bain marie back to the boil and then reduce the heat slightly, but keeping it high. 3. Cook the oatmeal for 5 minutes and then add the salt, stirring in thoroughly. Cook for a further 5 minutes. 4. Add the buttermilk a little at a time, stirring constantly. 5. Stir the oatmeal regularly for a further 12-14 minutes until a nice thick consistency is achieved. 6. Remove from the heat and set aside for 1-2 minutes. 7. Spoon the porridge into bowls, pour over the Irish stout caramel and garnish with a little more buttermilk.

POWER BERRY PORRIDGE INGREDIENTS: 70g Mornflake Organic Oats 400ml beetroot & pomegranate juice Good squeeze of sugar-free blueberry sauce 1 large ripe banana METHOD: 1. Put the oats and juice into a heavy based saucepan and stir thoroughly. 2. Place the saucepan over a high heat and cook until the oats start to boil. 3. Reduce the heat to a simmer and stir constantly, cooking the oats for 3 minutes or until you have a nice thick consistency. 4. Pour the porridge into a bowl. 5. Thinly slice the banana and scatter the pieces over the porridge. 6. Finally add a good squeeze of the blueberry sauce all over the porridge.

INOUTMAGAZINE.CO.UK

LOCAL PRODUCE 051

EATING IN

INGREDIENTS: 80g Mornflake Jumbo Oats 2 unwaxed organic satsumas 250ml cold water 200ml whole milk 1 tsp mixed spice or cinnamon 6 Medjool dates Cinnamon or more mixed spice for garnish (optional)

EATING IN - LOCAL PRODUCE

Coffee was cultivated in the 1400s, and through the 17th and 18th centuries the crop spread around the world – now over 2.25 billion cups of coffee are consumed every day!

Did you know a coffee bean isn’t actually a bean at all? It is, in fact, a seed of the red or purple fruit (known as a cherry) that grows on the coffee plant, an evergreen flowering shrub that is native to tropical Africa and Asia. According to legend, coffee trees originated in the Ethiopian province of Kaffa, while the earliest evidence of coffee drinking can be traced back to 15th century Yemen and the Sufi monasteries around the port city of Mocha. Here the beans were picked, processed, and dried to yield the seeds inside, then roasted and brewed – a similar process to coffee production today. INTERNATIONAL SPREAD The international spread of the beverage can be credited to the Dutch, who circumvented an international fertile bean export to grow coffee in greenhouses in the Netherlands before establishing crops in India (1600s), Java (1699) and Central and Southern America (from 1718). It was also the Dutch who named it koffee, borrowed from the Turkish kahve, in turn borrowed from Arabic qahwa, a truncation of qahhwat al-bun meaning ‘wine of the bean’.

052 LOCAL PRODUCE

INOUTMAGAZINE.CO.UK

Coffee as a beverage arrived in Europe hot on the heels of chocolate (1528) and tea (1610), being first bought by Venetian traders in 1615. However, the caffeine in coffee, which acts as a central nervous system stimulant restoring alertness and warding off tiredness, meant that it was believed to have medicinal properties, and was sold by lemonade vendors who promoted its restorative properties. Drinking coffee for pleasure soon followed – and the first European coffee house opened in Venice in 1683. Coffee houses became hubs of political and business activity – the largest insurance market in the world, Lloyd’s of London, began life as a coffeehouse, as did the New York Stock Exchange on Wall Street. Even the Boston Tea Party Of 1773 was planned in a coffee house! Today coffee is grown commercially in 70 different countries, with Vietnam recently overtaking Brazil as the largest coffee exporter in the world; coffee shops are still hugely popular, and instant coffee has a phenomenal following, but freshly-brewed coffee is well worth taking a little time over.

EATING IN - LOCAL PRODUCE TYPES OF ROAST

E T I B I Z EE SR E C I P

EATING IN

Before they can be ground and brewed, coffee beans are roasted to varying degrees, depending on the flavour desired. A bean will already have a signature ‘origin flavour’, created by its variety and the conditions and location it was grown in, but roasting to different temperatures transforms the chemical and physical properties of the bean, changing the colour, taste and smell as starches are converted into sugar, proteins are broken down and caffeol, or coffee oil, is released. Some beans are roasted lightly so that the origin flavour can be enjoyed, while others are roasted longer, darkening the colour and bringing out other flavours created by the roasting process itself. During roasting, there are two temperature thresholds called ‘cracks’, when the pressure inside the bean increases to the point where the structure fractures with an audible sound (a bit like popcorn!). The ‘first crack’ (205-207C) marks the beginning of light roasts, while the ‘second crack’ (224-227C) is the dividing point between medium and dark roasts..

MEDIUM ROAST City roast, American roast, regular roast, breakfast roast, brown roast Temperature: 210-220C Tasting notes: Heated to between the first and second crack stages. Sweeter than light roasts and more balanced in terms of acidity, aroma, flavour and complexity. FULL OR MEDIUM-DARK ROAST High roast, full city roast, Viennese roast, Continental roast Temperature: 225-230C Tasting notes: Heated to the beginning or middle of the second crack. A richer, darker colour with a heavy body and a spicier flavour.

DOUBLE OR DARK ROAST French roast, Italian roast, espresso roast Temperature: 240C Tasting notes: The origin flavour of dark roasted coffee is eclipsed by the flavours of the roasting process. An intense, bitter or smoky-sweet taste.

ARABICA V ROBUSTA

BISCOTTI DI PRATO Recipes for these hard, oblong-shaped, Italian almond biscuits date back to the 13th century. The word biscotti itself originates from the medieval Latin word biscoctus, meaning ‘twicebaked’, and it is this method of cooking (once in slab form and again after being sliced) which makes them hard, crunchy and perfect for dipping into dessert wine or coffee. INGREDIENTS: 145g blanched whole almonds 3 large eggs 1 tsp vanilla extract ½ tsp almond extract 260g plain flour 150g granulated sugar 1 tsp baking powder Pinch of salt METHOD: 1. Preheat the oven to 180C. Spread the blanched almonds on a baking tray and toast for 8-10 minutes until lightly brown. Let cool and then roughly chop the nuts and set them aside. 2. Reduce oven temperature to 150C and line a baking tray with greaseproof paper. 3. Lightly beat the eggs, vanilla and almond extracts together in a small bowl. 4. In another bowl, mix together the flour, sugar, baking powder and salt. Gradually add in the egg mixture and beat thoroughly until a dough forms. Mix in the almonds making sure that they are evenly distributed. 5. On a floured surface, roll the dough into a log measuring 35cm x 10cm (14ins x 4ins). Transfer to the baking tray and bake for 30-40 mins. Transfer to a wire rack and let the log cool for 10 minutes. 6. Cut the log diagonally into 1.25cm (½ in) slices and arrange side-down on a baking tray. Bake for 10 minutes on each side, then remove from the oven and cool. 7. The biscotti will keep for one month in an air-tight container, and make lovely homemade gifts, too.

INOUTMAGAZINE.CO.UK

LOCAL PRODUCE 053

EATING IN - LOCAL PRODUCE

COFFEE CONTRAPTIONS

Grow your own tea and coffee www.find-me-a-gift.co.uk | £12.95

Are you a coffee craver? Are gadgets your guilty pleasure? We have rounded up the very best the coffee gadget world has to offer, from bean to cup and everything in between.

Bodum Schiuma Milk Frother John Lewis www.johnlewis.com £13.60

Folklore Enamel Tea/Coffee Pot – Nina Jarema Utility | www.utilitydesign.co.uk | £12.95

ALESSI Espresso Maker Richard Sapper Utility | www.utilitydesign.co.uk From £75

Drinks Stencils and Shaker Set John Lewis | www.johnlewis.com | £12 Unplugged Coffee Maker £34.99 | utilitydesign.co.uk

Vintage by Wayne Hemingway Coffee Storage Tin John Lewis | www.johnlewis.com | £7

La Cafetière Classic Coffee Mill La Cafetière | www.lacafetiere.com | £26.95

054 LOCAL PRODUCE

INOUTMAGAZINE.CO.UK

EATING IN - LOCAL PRODUCE

EATING IN

Steve Kelsey “The Coffee Man” at Café Trade

The evolution of coffee from ‘milk and two sugars’ to ‘single estate espresso’ Guest feature by Steve Kelsey - the Coffee Man at Café Trade During the 1970s coffee was usually drunk at home, made from granulated or powdered compounds stored in glass jars. There were no ‘coffee shops’ on the high street and coffee beans were the reserve of only the finest restaurants and hotels. Then, during the late 1990s, along came Starbucks and everything changed... We now stop for a latte or cappuccino in numerous coffee shops, supermarkets, garden centres, book shops and even most pubs. However, a recent analysis of hundreds of UK cafes and restaurants by the Beverage Standards Association showed that the majority of straight espressos served did not even meet basic standards, and being the base ingredient for all of the popular coffee drinks, this would seem to be a fundamental flaw within the coffee sector. There’s no need to despair, however, as the next revolution in coffee is...knowledge! If you’ve never tried an Ethiopian Yirgacheffe or a Guatamalan Finca (estate coffee), then you wouldn’t know that your regular latte from the nearby coffee chain tastes like one of those coffee flavoured Christmas sweets by comparison. As far as our knowledge of coffee is concerned, we’re only just beginning. In the North West, consumer education is being led by a handful of expert coffee makers and new suppliers. Among this ‘second generation’ of coffee houses are:

These independent coffee houses are run by passionate people who really care about coffee. They source good quality coffees, use state of the art equipment and train their staff continuously. Some even enter competitions, like the UK Barista Championships, hosted this year by North West coffee company Café Trade Ltd in Chester. As a trade supplier, Café Trade works to educate coffee drinkers by teaching coffee shops and restaurants to transform their coffee offered (which also puts more money through the till). In addition to supplying professional equipment and high quality coffee, Café Trade insists that its most valuable service to trade customers is knowledge, and has recently published The Restaurant Guide to Coffee, introducing restaurants to ways of raising the profile of coffee in their business. Increasing our knowledge of coffee opens up a whole new world of possibilities. Try a distinctive Central American coffee in the morning with a citrusy taste profile to get you going. Then a smoother African/South American blend in the evening and look for earthy notes or a hint of chocolate. And finally, once you try a really good espresso, you won’t go back. For those of you that have already woken up and tasted the coffee, you might be considering a domestic espresso machine and coffee grinder for the home. Visit the Café Trade website for a selection of fantastic coffee kits for home use. Café Trade The Coffee Centre, 3767, Chester CH1 9XS Tel: 0845 095 1511 www.cafetrade.co.uk

Caffeine & Co. (St. James Square, Manchester) North Tea Power (Tib Street, Manchester) The Baristas (Watergate Street, Chester) Bold Street Coffee (Liverpool) Duke Street Espresso (Liverpool)

INOUTMAGAZINE.CO.UK

LOCAL PRODUCE 055

EATING IN - LOCAL PRODUCE

We have a range of baskets and hampers ready to be filled with your choice of products from the shop, giving you the flexibility of choosing contents that will suit any budget.

www.cheerbrook.co.uk | 01270 666 431 Newcastle Rd Nantwich, Cheshire CW5 7EL

CHEERBOOK FARM SHOP Newcastle Road, Nantwich, Cheshire CW5 7EL Tel: 01270 666 431 www.cheerbrook.co.uk info@cheerbrook.co.uk Tue 9.30am-5.30pm, Wed-Thu 9am-5.30pm, Fri 9am-7pm, Sat 9am-6pm, Sun 10am-4pm, Closed Mon Café open Tue-Sat until 5pm, Sun until 4pm (last orders 30 mins before closing) ££££ Cheerbrook has enjoyed 13 successful years as a farm shop, selling delicious, local and home-made produce that’s great value for money – so no wonder they’re one of the premier farm shops in the country! Cheerbrook has a passion for top-quality food, sourcing it from local producers whom they know and trust. On site there are bakers, butchers and chefs who make award-winning sausages, pies, cakes and hearty ready-meals. Cheerbrook’s sausages are some of the best you’ll find – from succulent flavours such as traditional pork & apple to a more daring plum & ginger; and with up to 20 different varieties to choose from each day, there’s something to suit everyone’s tastes! Gorgeous bespoke hampers are also available and can be tailored and decorated to suit individual needs; you can choose from any of their delicatessen and farm shop products, ranging from pies, chutneys and relishes, cooked meats (roast ham, pastrami, pressed tongue), scotch eggs, rustic coleslaws, olives, luxury hand-made chocolates, fine wines, gourmet coffee and much more. Choose any hamper size and Cheerbrook will happily fill it with all your favourite delights – plus they offer a selection of gift vouchers which are the ideal treat for family and friends. VERDICT: A winner of a farm shop – and congratulations to Cheerbrook for reaching the finals of the Farm Retailer of the Year Awards 2014 and Best Farm Butcher Awards 2014! 056 LOCAL PRODUCE

INOUTMAGAZINE.CO.UK

EATING IN - LOCAL PRODUCE

EATING IN

Liverpool’s leading tasting destination. Carefully chosen international wine, speciality deli foods, bespoke hampers, gift vouchers and wonderful wine courses,Vinea has packages to suit all palates and pockets – a wine-lover’s one stop shop.

Unit B7, Britannia Pavilion, Albert Dock, Liverpool L3 4AD Tel: 0151 707 8962 www.vinealiverpool.co.uk info@vinealiverpool.co.uk

HAWARDEN ESTATE FARM SHOP Chester Road, Hawarden, Flintshire CH5 3FB Tel: 01244 533 442 www.hawardenestate.co.uk manager@hawardenestate.co.uk Mon-Fri 9am-6pm, Sat 8.30am-5.30pm, Sun 10am-5pm

LEWIS’S FARM SHOP Brook Cottage, Eyton, Wrexham LL13 0SW www.lewisfarmshop.co.uk lewisfarmshop@hotmail.co.uk Tel: 01978 780 852 Tues-Sat 10am-5pm, Sun 11am-4pm Lewis’s Farm Shop was founded by Mark Lewis and his wife Jayne over 15 years ago – and now the shop has its own on-site butchery and bakery which provide much of the produce on the farm shop shelves. Provenance is a priority here, so expect beef and lamb from the farm and local freerange Gloucester Old Spot pork, as well as a selection of Welsh and English cheeses, preserves and baked goods. “We aim to use only the very best in our products,” says Mark, “from succulent meat from our family farm to a variety of ready-to-eat meals and mouth-watering cakes and savouries.” Favourites include the award-winning homemade pies (available in different sizes) and sausages, and the fiery Welsh Dragon scotch eggs – not forgetting the seasonal fresh fruit and vegetables and brilliant barbecue range! VERDICT: Lewis’s knows that good quality food doesn’t have to cost a fortune – so head down and see for yourself why so many people keep going back time and time again.

Food with local provenance is the key element to the success of Hawarden’s foremost farm shop. It’s one of those special places you could quite happily set up camp in a cosy corner spending your days chewing artisan bread and over-filling your basket with an array of fantastically fresh fruit and veg (picked straight from the estate) and gorgeous goodies from the deli-counter. Working hand-in-hand with local farmers, Hawarden’s head butcher, Rob, ensures customer satisfaction by expertly sourcing local meat that has the perfect husbandry, conformation and fat coverage. The delectable delicatessen serves the best home-cured hams, roast beef, salamis and chicken, along with handmade pies, quiches and their famous Hawarden monster sausage rolls! You can also eat in (or takeaway) from their lively and welcoming farm shop cafe where a variety of hearty breakfasts, scones and cakes, warming mugs of tea and fresh sandwiches are on offer. Discover the fully-stocked food hall where field-to-fork is the order of the day and customers can take a fabulous journey into the delights of oh-sofresh fruit and veg (including Hawarden’s very own unbeatable asparagus), moreish handmade cakes and chocolates, artisan cheeses, delicious chutneys, relishes and jams and not to mention their beautifully baked bread. VERDICT: A fantastic farm shop, welcoming cafe and splendid stock of artisan and local produce. Hawarden’s spectacular hampers can be filled with whatever you desire from their deli and shop, and are the ideal gift for families and friends. INOUTMAGAZINE.CO.UK

LOCAL PRODUCE 057

EATING IN - LOCAL PRODUCE

058 LOCAL PRODUCE

INOUTMAGAZINE.CO.UK

EATING IN - LOCAL PRODUCE

EATING IN

INOUTMAGAZINE.CO.UK

LOCAL PRODUCE 059

EATING IN - LOCAL PRODUCE

WE ALL SCREAM FOR ICE-CREAM! Cheshire Farm Ice Cream’s latest artisan ice creams and seasonal dessert recipes are giving people plenty to shout about!

THESE EXCITING DESSERTS CAN BE EXCLUSIVELY SAMPLED AT THE GROSVENOR PULFORD HOTEL AND THE FISHPOOL INN:

PASSION FRUIT PANNA COTTA WITH PROSECCO ICE CREAM

Once upon a time, in the old days of ice cream, you could have any flavour you liked, as long as it was vanilla. But thanks to the innovation, inventiveness and originality of producers like Cheshire Farm Ice Cream, you can enjoy ice cream in a dazzling range of flavours, textures and colours – and at Cheshire Farm, they’re just as bold about making brilliant dessert suggestions as to how to bring out the best in your ice cream choices. Producing top quality ice cream since 1986, the company’s ice cream farm now attracts over 600,000 visitors a year, where people can enjoy a whole creamy cornucopia of ice cream-related adventures; apart from being able to stock up on over 40 irresistible and award-winning flavours of ice creams and sorbets, there are kids’ outdoor adventure play areas and quad bikes, an Animal

12 FABULOUS NEW FLAVOURS FOR RESTAURANTS! Cheshire Farm has recently developed 12 new flavours for restaurants, specifically to accompany their desserts – and Paul Prescott, Executive Chef at the Nelson Hotel Group, is pairing these flavours with bespoke desserts at star destinations

of our heritage desserts such as crumbles and sticky toffee puddings etc.

STRAWBERRIES WITH PANNA COTTA ICE CREAM

Is there an ice cream flavour you would love to experiment with, however unusual? Ginger is one of my favourite flavours so a development and progression with ginger.

RHUBARB SOUFFLÉ WITH CUSTARD ICECREAM

PAUL PRESCOTT Executive Chef for the Nelson Hotel Group. What do you consider when you’re developing a new dessert recipe? Seasons, flavour, combinations and contrasting textures.

CHOCOLATE AND ORANGE FONDANT WITH COGNAC ICE CREAM

060 LOCAL PRODUCE

Corner, the Country Kitchen Café, gift shops, mini golf and much more. All the ice cream is produced on the farm, using fresh whole milk and fresh cream, and the production unit is capable of producing over 2,000 litres of ice cream an hour! As well as supplying ice cream for visitors to the farm, Cheshire Farm Ice Cream also supplies over 2000 pubs, restaurants, hotels and retail outlets both throughout the North West and nationwide.

INOUTMAGAZINE.CO.UK

Obviously, Italy is renowned for their amazing gelato, but where else in the world produces the best desserts in your opinion? England, I am immensely proud

What is your top tip for making ice cream at home? Make a parfait instead of a classic custard. Your dessert-inspired ice creams are perfect for accompanying winter desserts. What is your favourite winter dessert? Apple and cinnamon crumble.

EATING IN - LOCAL PRODUCE

TOFFEE APPLE PUDDING WITH CHESHIRE FARM HONEYCOMB ICE CREAM EATING IN

such as The Grosvenor Pulford Hotel and Spa, Chester, and The Fishpool Inn, Delamere. Paul has been delighted with customer responses to his Cheshire Farm dessert ideas at both The Fishpool Inn and The Grosvenor Pulford – so for your delectation, here are some of the new Cheshire Farm Ice Cream restaurant flavours, along with some popular dessert suggestions: Amaretto; Armagnac; Cinnamon; Clotted Cream; Custard (with rhubarb soufflé); Gingerbread; Hazelnut; Lemon Curd; Nougat; Panna cotta (with strawberries); Prosecco (with passion fruit panna cotta). EAT CHESHIRE FARM ICE CREAM AT HOME! Cheshire Farm’s ice cream has a broad appeal amongst dessert aficionados, and a particularly big fan is Brian Mellor, the awardwinning Master Chef of Great Britain, who opened his Cookery School in the Grade II-listed old Harthill Village School in Cheshire. The Harthill Cookery School encourages professionals and the public alike to indulge their existing passions for food and equally welcomes those taking their first tentative steps into the kitchen. “No ego, no attitude! Just good fun, lots of information and delicious food!” is Brian’s approach, and there’s a variety of courses available throughout the year from Italian Day and Knife Skills to Baking and Patisserie or Classic British

Puds! Brian has put together a delicious and easy-to-make seasonal dessert to complement Cheshire Farm’s ice cream. Brian’s recipe proves that you don’t have to be on a beach holiday to enjoy the creamy delights of ice cream – and he showcases Cheshire Farm Ice Cream’s versatility with hot desserts to create comforting wintry treats. So if you love desserts, if you love ice cream in an amazing range of flavours, then make sure you demand the best –- and give three hearty cheers for Cheshire Farm Ice Cream!

Cheshire Farm Ice Cream Drumlan Hall Farm, Newton Lane, Tattenhall Chester, Cheshire CH3 9NE Tel: 01829 770 446 www.cheshirefarmicecream.co.uk enquiries@cheshirefarmicecream. co.uk Mon-Sun 10am-5.30pm

INGREDIENTS: (Serves 6) 140g butter 300g bramley apples, peeled and roughly chopped 50ml water 75g caster sugar 175g soft brown sugar 3 tbsp golden syrup 2 whole eggs 1 tsp vanilla extract 200g self raising flour 1 tsp bicarbonate of soda METHOD: 1. Preheat the oven to 190C/375F/Gas 5. Grease and flour or line a 500g loaf tin. 2. Place the apples, water and sugar in a saucepan. Cook uncovered over a gentle heat until steam appears from the saucepan and then cook for 3-4 minutes, or until thick and fluffy. Then beat the

mixture to remove any lumps. 3. Beat the butter and the soft brown sugar in a large mixing bowl until light and fluffy. Add the golden syrup and vanilla extract and mix until well combined. Next, gradually add the beaten eggs in about three stages beating well every time. Fold the self raising flour into the cake mixture. 4. Meanwhile, add the bicarbonate of soda to the apple puree and mix well, then stir this quickly into the cake mixture. Pour into the tin and gently tap the sides of the tin to evenly disperse the mixture. Place the tin in a bain-marie about half full with water. 5. Place in the oven and cook for 40-45 minutes, and allow to cool slightly before turning out. Enjoy with a generous scoop of ice cream. desserts in your opinion? I would say that France is famous for its patisserie but we Brits are the masters of puddings!

Cheshire Farm Ice Cream Is there an ice cream flavour Drumlan Hall Farm, Newton Lane, you would love to experiment Tattenhall Chester, Cheshire CH3 9NE with, however unusual? Tel: 01829 770 446 Olive oil ice cream! www.cheshirefarmicecream.co.uk thefishpoolinn.co.uk BRIAN MELLOR What is your top tip for making The Harthill Cookery School ice cream at home? The FIshpool Inn, Delemere Finalist Best Small Cookery School 2013 If you haven’t got an ice cream Tel 01606 883277 machine, just stir it regularly as it What do you consider when you’re thefishpoolinn.co.uk freezes. developing a new dessert recipe? Many things such as seasons and textures but ultimately it is about the flavour. Obviously, Italy is renowned for their amazing gelato, but where else in the world produces the best

What’s your favourite winter dessert? Syrup sponge with vanilla ice cream

INOUTMAGAZINE.CO.UK

LOCAL PRODUCE 061

EATING EATINGIN IN--LOCAL BEER, PRODUCE WINE & SPIRITS I am completely unaccustomed to throwing my arms around someone to say thankyou - but that is exactly what I did today!” Pat, Wrexham Tapas course (via email)

cookery school with rooms

find out more about cookery courses at cheshire cooks where inspirational teaching and a love of food is at the heart of all we do Cheshire Cooks is a unique venue offering hands-on cookery classes which use top-quality seasonal and local produce. You can cook for pleasure or learn to cook as a professional – or book in a group event. Our courses also offer a unique opportunity for team-building and corporate events with a difference. Cheshire Cooks’ professional away-days are perfect for colleagues, clients and company celebrations, all of which can be tailored to your business needs, and which include full use of meeting rooms, free Wi-Fi, Wii consoles, and food and wine quizzes.

Perfect gifts for friends and family and an ideal venue for team-building with a difference!

a selection of the courses: One-day culinary course Two-day culinary course Fish and shellfish Spanish Italian Vegetarian and many more… Visit www.cheshirecooks.co.uk for details on all of these courses and more.

This was a somewhat different team-building day to what I have experienced in the past and I have to say that I thoroughly enjoyed it. The rural location was excellent, the food, instruction and recipes were superb and I can’t wait to give them a whirl at home. Jon, Chester Team-building culinary event Via

www.cheshirecooks.co.uk | enquiries@cheshirecooks.co.uk | Tel: 01244 325 025 Located in the heart of the Cheshire countryside, 12 miles from its sister company the Green Bough Hotel, Cheshire Cooks is the ideal learning environment which can be combined with a city break in Chester. 036 INOUTMAGAZINE.CO.UK 062 LOCAL BEER,PRODUCE WINE & SPIRITS INOUTMAGAZINE.CO.UK

EATING IN - LOCAL PRODUCE

ENOCH’S EATING IN

146 Conwy Road, Llandudno Junction, Conwy LL31 9DU Tel: 01492 581145 www.enochs.co.uk eat@enochs.co.uk Fish Cafe: 11.30am-8.30pm Take-away: 11.30am-9.30pm ££££ Established in 1969 by local fish merchant Arthur Enoch Hughes, Enoch’s is a Llandudno institution just off the A55 at junction 18/19, so it’s ideally placed as a stop-off between the North West and North Wales. Our national staple, fish and chips, is a heroic yet simple meal, and now rightly raised to the status of adoration among even the most haute cuisine of chefs. But it’s fish and chip shops that still produce it at its best – and nobody does it better than Enoch’s! Awarded ‘Welsh Sustainable Restaurant of the Year’, presented by Raymond Blanc, Enoch’s not only honours customers with superb food, but honours the integrity of the seas. In fact, Enoch’s is the only fish and chip shop in Wales committed to using the Marine Stewardship Council eco-label – a globallyrecognised mark for seafood that can be traced back through every step of the supply chain from boat to plate. The exceptional quality of Enoch’s fish and chips can be attributed to a top-secret batter recipe. Heart-healthy oil that is very low in saturates and high in omega-9 is made especially for Enoch’s and contains less than 10% saturates. Enoch’s is the first fish and chip shop in Wales to use high oleic oil, reducing saturated fat consumption from 2.47 tonnes to 0.39 tonnes per year! VERDICT: Discover both the fantastic eat-in and take-away menus which include hake, cod, scampi, haddock, homemade fishcakes, chips, a selection of pies and puds. Check out the brilliant ‘Light Bites’ lunchtime menu for fish goujons, fishcake bites and wraps.

New Butchers & Deli OPENING SOON!

We grow fruit and vegetables on our farm for sale in the farm shop.

Farm Shop

Giftware

Festive Foods

Garden Centre | 140 Cover Restaurant Seasonal Pick Your Own | Clothing | Pet Food & Accessories Wrexham Road Farm, Holt Village, Wrexham LL13 9YU Tel: 01829 270302 | www.bellisbrothers.co.uk INOUTMAGAZINE.CO.UK

Only 9 miles from both Wrexham and Chester

LOCAL PRODUCE 063

EATING IN - BEER, WINE & SPIRITS

BEER, WINE & SPIRITS Whisky for after your winter walks and gin for those glorious spring evenings â&#x20AC;&#x201C; get clued up on these go-to spirits to complement your meals and perfect your after-dinner drink sessions. 064 BEER, WINE & SPIRITS

INOUTMAGAZINE.CO.UK

EATING IN - BEER, WINE & SPIRITS

EATING IN

VIVA VINOMONDO! Vinomondo, the Conwy-based wine merchant extraordinaire, is spreading the word of wine with their Vinomondo Wine Academy. Opening up a whole world of wine wisdom to both the general public and professional industry, students learn to appreciate and understand wine like never before.

COURSES FOR ALL For those who love a glass (or a bottle!) of wine you’ll know that feeling when you find a corker (excuse the pun). That first sip of deep red or refreshing white nectar is pure bliss in a glass. But what if picking that perfect bottle wasn’t down to chance? Learning the ins and outs of wine can help you make more informed choices when it comes to selecting your weekend tipple or a vinous gift; and if you work in the food and drink industry, this knowledge can prove invaluable. All courses will equip you with the knowledge to go into a shop and feel more confident about what you are choosing; some might say you will feel cabernet-confident and sauvignon-savvy!

WINE AND SPIRIT EDUCATION TRUST One of the few Wine and Spirit Education Trust (WSET) accredited facilities in the North West, the training is overseen by Mathew Evans, who is an associate of the Institute of Wine and Spirits with many years of valuable knowledge and experience to share. Whether you’re a sommelier or simply a wine lover, the range of courses offer something for everyone; from those looking to enhance their wine knowledge for fun (or to act the wine expert at dinner parties) to gaining a professional certificate, the courses encourage and teach in a fun and welcoming environment. Julie Mills, owner of Vinomondo, explains how the Academy helps businesses across the North West by driving higher sales in wine and spirits and retaining staff through education, while the general public benefit from dispelling preconceptions and gain more enjoyment from wines they previously assumed they didn’t like. 2014 sees the popular WSET courses in levels one to three – but keep an eye out for

even more courses throughout winter 2013 and into the spring. Ranging from two to 30 hour courses, there’s a course to suit all – and with gift vouchers available, courses make the ideal gift experience. The WSET Level One is proving to be the most popular course and its aim is simple; to provide people with an understanding of wine. You will come away with a comprehension of grape varieties; food pairing; wine similarities; and the ability to match a person’s preferences to types of wine. This last skill is not only indispensible for sommeliers and waiters suggesting wines to match diners’ tastes, but is also invaluable for purchasing wine as gifts – and for your own palate too! So much so, that after completing level one, you’ll want to move on to levels two and three to become a wine whiz. Vinomondo 13 Bangor Road, Conwy LL32 9NG www.vinomondo.co.uk Venue tel: 01492 593 002 Shop tel: 01492 573 050

INOUTMAGAZINE.CO.UK

BEER, WINE & SPIRITS 065

EATING IN - BEER, WINE & SPIRITS

WINTER WINES FOR

FUN TIMES! Don’t be stumped when choosing wine this winter. Conwy-based wine merchant and wine academy Vinomondo shares its wonderful winter wines for you to enjoy with your favourite food and special moments in the coming months. One of the few Wine and Spirit Education Trust accredited facilities in the North West, the training at Vinomondo is overseen by Mathew Evans, who is an associate of the Institute of Wine and Spirits with many years of valuable knowledge and experience to share. So here, Mathew shares his chosen wines, from Champagne to Sauvignon Blanc, that are on his hit-list this winter. A personal touch on your usual wine recommendations, wine expert Mathew contributes his wine shopping list for the winter and into spring, covering zingy wines perfect with seafood, warm and rich wines to accompany hearty stews and fruity, light additions for a treat with canapés. All wines can be purchased at Vinomondo, where you will experience a friendly welcome and attentive service to find the perfect wine for your palate. Visit Vinomondo’s website to find out more about the shop and Wine Academy, with wine and courses for everyone. Vinomondo 19 High Street, Conwy LL32 8DE Tel: 01492 573 050 www.vinomondo.co.uk Mon-Thu 10am-6pm, Fri 10am-7pm, Sat 9.30am-7pm, Sun 11am-5pm

GAIA WILD FERMENT ASSYRTIKO, SANTORINI, GREECE 2012 “If you’re a big fan of smoked salmon, try this instead of your usual Chablis. Zesty and creamy, salty and mineral, it has so much complexity in a wine of this price it’s untrue! Just about my favourite white at the moment, and perfect for white Burgundy drinkers looking for something a bit different.”

066 BEER, WINE & SPIRITS

INOUTMAGAZINE.CO.UK

LOWBURN FERRY HOME BLOCK PINOT NOIR, CENTRAL OTAGO, NEW ZEALAND 2009 “Autumn and winter is game season, and if you have bagged some pheasant or partridge you’ll need a brilliant Pinot to drink with it. This is stunning – dense, savoury, powerful yet juicy and mouth-filling too, and easily more than a match for any Gevrey Chambertin.”

L’ORMARINE RMARINE ‘DUC DE M MORNY’ PICPOUL DE PINET PINET, C COTEAUX DU LANGUEDOC 2012 “Conwy is famous for its mussels, which are at their best in the winter months. There is only one wine for me when I cook seafood and it’s this delightful white from the south coast of France. Citrusy and crisp with a slightly salty tang, it is perfect with any seafood or even on its own.”

EATING IN - BEER, WINE & SPIRITS

EATING IN

CHARLES HEIDSIECK BRUT MILLÉSIMÉ, VINTAGE 2000 “The year 2000 was a stunning vintage in Champagne, and this wine from Heidsieck is no exception! Rich, nutty, honeyed and intense with persistent bubbles that give a fine mousse. If you want a top Champagne for Christmas, New Year or celebrations into the spring, don’t look further than this Champagne.”

MOULIN DES CHÊNES LIRAC, RHÔNE VALLEY, FRANCE 2011 “Another wine that lends itself to wintery flavours, this full bodied, fruity, generous blend of Grenache, Syrah, Mourvédre and Cinsault is the ideal match for a substantial, meaty supper. A great value alternative to that indulgent favourite Châteauneuf du Pape too.”

RIVERBY IVERBY ESTATE SAUVIGNON AUVIGNON BLANC BLANC, MARLBOROUGH, ARLBOROUGH NEW ZEALAND 2012 “Sauvignon is the wine of the moment, yet I find a lot of Kiwi examples can be really boring – not this one though! Elegant, balanced and subtle with plenty of typical lime and even mandarin and pink grapefruit flavours with a drying, herbal finish; really, really classy stuff!”

INOUTMAGAZINE.CO.UK

V VORTICE NERO D D’AVOLA, SICILY, ITALY TALY 2011 “I love slow cooked beef stews through the winter, and this blackcurranty, plummy, ripe Nero d’Avola from Sicily is the ideal partner. You can really taste the warmth of the Med in every mouthful – it’s like a big hug in a glass!”

BEER, WINE & SPIRITS 067

EATING IN - BEER, WINE & SPIRITS

DISTILLERY DIARIES

In August 2013, INOUT editor Giles Cooper travelled to Scotland by bike. His destination? The whisky distilleries of Islay and Jura that now make these Inner Hebridean islands so famous!

“I have to say, first and foremost, that Scottish hospitality is some of the warmest and most genuine I have ever experienced.” Thus spake Giles Cooper on his return from a week-long trip north which combined a dual love of twowheeled speed machines and whisky tasting with tours of the islands of Jura and Islay (pronounced eye-lah). He was, however, quick to stress, in describing his tour, that the two activities were kept very VERY separate indeed, to the detriment of neither and the enhancement of both! “The islands are full of character - and characters!” Giles continued. “Everybody has a smile on their face. There was sensational food to be had on the journey, including lobster, crab, scallops and langoustines - all caught on the same day - and when you add the fabulous landscapes and the great people encountered on the road, this was a truly epic journey.” Read on for more about the journey, the bikes, the hotels and, of course, the whisky… A TRULY TRIUMPHANT TRIUMPH So picture the scene as Giles and fellow petrol-head, Guy Cottrell, strolled nonchalantly into Bill Smith Motors in Chester, then headed on down to the Triumph factory in Birmingham and commandeered two heroic Triumph 2014 Explorer XCs to test ride on their journey to Scotland; and very soon they discovered that these big, muscular, seriously testosterone-fuelled behemoths were the ideal bikes to use for exploring – hence the name! They were stable and comfortable and ate up the miles effortlessly, but were also strong enough to take on the off-road bumps on both the high roads and the Hebrides. “In our time we have ridden a variety of bikes,” says Giles, “from outright sports bikes to a selection of naked bikes, and we were both impressed with this machine. It’s ideal for long trips, and we’d thoroughly recommend it for touring the UK or beyond, as it’s a roomy ride with the option for panniers and soft luggage.” Forgiving, easy-going and responsive, with plenty of torque, the Explorer has a useful on-board computer that lets you know how the trip is doing, calculating the range of the tank and the average mpg, among others. The 2014 XC has retained the tubular steel frame and single-side aluminium swing-arm from the 2013 Explorer, but the new wire-spoked wheels, carrying Metzeler’s Tourance tyres, provide extra flexibility and plenty of grip on both drizzly motorways and muddy island tracks. It’s also kitted out with accessories from the Triumph catalogue, from hand guards and spotlights to an adjustable screen – brilliant weather protection.

Guy Cottrell and Gi les Cooper at Bruichladdich distiller y GILES COOPER’S DISTILLERY DIARIES DAY ONE Met with Bill of Bill Smith Motors in Chester to chat about which bikes would be best to take on the road to Scotland – the new 2014 Triumph Explorer XC seems just the ticket, so next stop: the Triumph Motorcycle factory in Hinkley. Quick tour around the factory and picked up two brand new Explorers, fully kitted out for the road. DAY TWO 6am start, aiming for Glen Coe, the gateway to the Highlands. Cruised through the Lake District where the bikes ate up the miles beautifully. The 20-litre tank fuels a range of just under 200 miles, so made the journey a breeze. After Glasgow, hit Stirling, passing the place where William

Wallace and Andrew Moray won the Battle of Stirling Bridge in the First War of Scottish Independence, then finally on the open road to the Highlands and the sweeping S-bends carving through the mountains. Camped in Glen Coe, a landscape that reminds you of iconic films set in the region, from Braveheart and Highlander to Skyfall.

“

What was most surprising about the bike was how light and nimble it felt, despite its size.

”

GILES COOPER DAYS THREE - FOUR From Glen Coe, rode down the west coast of the Scottish mainland, past Oban and down the Kintyre peninsula to Kennacraig and the ferry to Jura – the land of deer!

“

There are remarkable similarities between single malt whisky and Triumph motorcycles: both represent the best of British; both have been brought back to life after having hard times in the past; and both are enriched with stories founded on passion, enthusiasm and sheer love of quality and craftsmanship! GILES COOPER

068 BEER, WINE & SPIRITS

INOUTMAGAZINE.CO.UK

”

Bill Smith M otors, Ches ter

EATING IN - BEER, WINE & SPIRITS

There’s something very special about getting onto a ferry with bikes – you are usually first on and first off, and rolling up the ramp with the engine roaring makes your hair stand on end. Spent two nights in the magnificent Jura Lodge, owned by (and attached to) Jura distillery. Explored the island and spent happy evenings tasting the whisky from the distillery which has helped to secure the community and population of Jura by providing work and income for the island. DAYS FIVE - SIX Then on to Islay. Jura has just the one distillery – Islay has nine, but we focused on two: Ardbeg and Bruichladdich. Spent the first night in the Islay Hotel, which

reopened in 2008, and the second at the Bruichladdich Whisky Academy – where the hospitality was as warm as the glow provided by the whiskies themselves! On the final evening, Carl from Bruichladdich took us to the legendary seafood restaurant at the Lochindaal Hotel, which served lobster, crab, prawn, langoustine, scallops, oysters, mussels, sea bass, turbot and wild salmon which arrived straight from the local fishing boats – you can’t get much fresher than that.

With views over the marina and harbour and the rugged beauty of Islay spreading out behind it, the hotel is the perfect base for walkers and cyclists (local cycle hire is available) – and whisky aficionados! The island’s nine distilleries are all within easy visiting distance, but the hotel’s Whisky Bar is a tour in itself, with a fantastic story to tell; the bar’s shelving is made from the wooden floor of the London Stock Exchange, with over 150 malt whiskies, including a wide selection of rare collectors’ bottles for the connoisseur.

DAY SEVEN Rode all the way back to Chester. An amazing trip and one that can be enjoyed on two wheels or four – with plenty to see, do, eat and drink on the way!

ner

din ster b o l el ty Tas lay Hot Is e th

Islay slay Hotel

INOUTMAGAZINE.CO.UK

BEER, WINE & SPIRITS 069

EATING IN

ISLAY HOTEL The grand Islay Hotel perches on the south eastern edge of the island, in the fishing village of Port Ellen, which provides the main ferry connection between Islay and the mainland. The hotel itself was rebuilt five years ago after current owner Roland persuaded 100 local people to invest in the hotel – and now it proudly combines an interesting mix of the traditional and the contemporary, with 13 quality en-suite bedrooms decorated to the highest standards (including two rooms with luxurious Jacuzzi baths) and a 50-seat restaurant.

EATING IN - BEER, WINE & SPIRITS

WHISKY TASTING

The earliest records of the distillation of alcohol are in Italy in the 13th century – but as the art of distillation spread to Ireland and Scotland throughout the 15th century, these Celtic nations became the spiritual home of uisge, or whisky. Today it is still made with just three ingredients: water, barley and yeast. The process begins with malting, the germination of the barley which converts starch into essential sugars. Started by soaking the grain in water, it is stopped by drying in a kiln – often heated by peat fires. The barley (now called malt) this is then ground, added to warm water (in a mash tun) and stirred for several hours to begin the mashing – the extraction of the soluble sugars. The dissolved sugars are drawn off through the bottom of the mash tun then the resulting liquid (‘wort’) is cooled and passed into large tanks called washbacks, where yeast is added and fermentation begins as the yeast converts the sugars into alcohol. This liquid (‘wash’) has a low alcohol content (5-10% ABV) and is then distilled. The wash enters a large copper wash still and is heated, then as the liquid vaporises and rises up the still to the neck, it condenses and is passed to a second smaller spirit still, where the process is repeated. Only the alcohol from the middle or ‘heart’ of this second distillation is used, and this spirit is matured in casks (usually oak) for at least three years before it is legally allowed to be called whisky. The final flavour and unique characteristics of the whisky are influenced by factors throughout the process – from the types of barley and yeast used, to the mineral content of the water, temperature, length of fermentation, the shape of the stills (taller stills with longer necks will give finer, lighter spirits while shorter, fatter stills will produce a fuller, richer spirit), the peat fires and wooden casks used. In fact, as wood is porous, over time it will even breathe in air from the surrounding environment in which it is stored…

070 BEER, WINE & SPIRITS

INOUTMAGAZINE.CO.UK

The generally peaty style of whisky made in Islay is one of five recognised types of Scottish whisky, the others being Lowland, Highland, Speyside and Cambeltown. The island is currently home to nine working distilleries – and as it measures just 25 miles long and 15 miles wide, it’s a great place to visit for your own distillery tour, taking in the amazing food, scenery and hospitality along the way! FEIS ILE Held each year in the last week of May, Feis Ile is the Islay Festival of Malt and Music, combining music, ceilidhs, Gaelic lessons, golf, bowling, whisky tasting and more – and 2014 is the festival’s 30th anniversary!

Map of distilleries on Islay and Jura:

Bunnahabhain

JURA

Caol Ila Jura Kilchoman Bruichladdich Bowmore Port Charlotte

ISLAY

Ardbeg

Lagavulin

Laphroaig

EATING IN - BEER, WINE & SPIRITS

ARDBEG

The whisky… ARDBEG TEN YEAR OLD (An explosion of peat, citrus, black pepper and cinnamon-spiced toffee, with smoke gradually welling up for warm creamy cappuccino and toasted marshmallows). Revered around the world as one of the peatiest, smokiest single malts of them all, this whisky has a strength of 46% ABV (most are nearer 40). It brilliantly blends the natural sweetness of the malt with smoke for a depth and dimension that it’s so famous for, while the coastal location means that the spirits stored in the local warehouses gain some characteristic seaside flavours.

The story… Jura, whose name derives from the Old Norse for ‘Deer Island’, is 30 miles long and seven miles wide – and has just one road, one pub and one distillery. Author George Orwell famously called it the “most un-getable place” while he was writing 1984 on the island, but Jura’s inhabitants (‘Diurachs’) distilled whisky there for personal consumption for centuries, until a ban in 1781. A distillery then opened in 1810 on the edge of the island, beside the Corryvreckan whirlpool, before closing in 1901 and falling into disrepair. Happily, in 1963 the distillery was reborn, and for the last 50 years has been launching legendary bottles that have helped revive the local community and won awards galore! The whisky… JURA ORIGIN (Tastes of oak with hints of caramel and soft liquorice) Like the distillery itself, there are stories behind each of the whiskies – but Jura Origin is where it all began. Aged in ex-Bourbon casks for 10 years, it’s the whisky that signifies the rebuilding of the community and rebirth of the distillery – and the bottle very aptly carries the Celtic symbol for birth, beginnings and the forces of nature.

BRUICHLADDICH The story…The Bruichladdich (pronounced brook-lad-dee) Distillery was built in 1881 by the Harvey brothers on the shore of Loch Indaal, on the westernmost part of the island. After decades of changing owners and surviving on the brink, the distillery shut down in 1994, then was purchased by a group of private investors in December 2000 who dismantled and reassembled the entire distillery, retaining the original Victorian décor and equipment – in fact, most of the original Harvey machinery is still in use today, including the original ‘open’ 7-tonne mashtun. The Bruichladdich team are community-driven, and “passionately believe in terroir – in authenticity, place and provenance, in ultimate traceability” – and create whiskies that have character; a ‘realness’ derived from where it is distilled and the raw ingredients used. They are ‘progressive Hebridean distillers’ and to prove it, all the barley used is grown in Scotland, with half coming from Islay itself. The whisky… BRUICHLADDICH UNPEATED (Clean, fresh and lively with both the oak and the grain in perfect harmony.) Crafted by master distiller Jim McEwan, the classic ‘Laddie’ is unpeated, floral and complex, trickle distilled from 100% Scottish barley. The gentle character of the spirit is attributed by some to the milder weather conditions at the distillery’s sheltered locality, where the spirit matures for all its life in loch-side warehouses. Bruichladdich is also the home of Botanist, the first and only Islay dry gin, crafted with 22 wild native Islay botanicals, all picked by hand.

JURA DISTILLERY Craighouse, Isle of Jura PA60 7XT Tel: 01496 820 601 www.jurawhisky.com BRUICHLADDICH DISTILLERY Isle of Islay PA49 7UN Tel: 01496 850 190 www.bruichladdich.com ARDBEG DISTILLERY Port Ellen, Isle of Islay PA42 7EA Tel: 01496 302 244 www.ardbeg.com THE LOCHINDAAL HOTEL Main Street, Port Charlotte, Isle of Islay PA48 7TX Tel: 01496 850 202 www.lochindaalhotel.co.uk THE ISLAY HOTEL 18 Charlotte Street, Isle of Islay PA42 7DF Tel: 01496 300 109 www.theislayhotel.com BILL SMITH MOTORS 30-36 Boughton, Chester CH3 5DH Tel: 01244 323 845 www.billsmithmotors.co.uk www.triumphmotorcycles.co.uk Please drink responsibly. Don’t drink and drive.

INOUTMAGAZINE.CO.UK

BEER, WINE & SPIRITS 071

EATING IN

The story… Along with Laphroaig and Lagavulin, Ardbeg is one of the Islay distilleries that helps define the island’s style of incredibly peaty, almost medicinal whiskies. You’ll find it tucked in a tiny cove on the south coast, with a colourful past filled with illegal distillation and smugglers, closure and rebirth, that now informs the distillery’s glittering collection. The name comes from the Scottish Gaelic Àrd Beag, meaning Little Height, but this is a distillery at the top of its game, utilising the soft water, fertile soil and acres of precious peat on the island in the production of their awardwinning bottles.

JURA

EATING IN - BEER, WINE & SPIRITS

072 BEER, WINE & SPIRITS

INOUTMAGAZINE.CO.UK

EATING IN - BEER, WINE & SPIRITS

CLASH OF THE TITANS! Scotland has a centuries-long history of distilling whisky, and its magical craft is present on both the east and west coasts of Scotland, each shoreline proffering whiskies entirely unlike the other – yet all are bursting with flavour and quality, so you may well be hardpressed to choose your favourite! EAST COAST - GLENMORANGIE Eastern whisky offerings tend to be delicate and complex – quite different from west coast whiskies – and as a general rule, they’re less robust and more mellow. Founded in 1843, Glenmorangie is distilled in the sleepy old town of Tain, and its distillery boasts the tallest stills in Scotland, creating one of the lightest, purest and most elegant whiskies in the country. The

distillery owns the surrounding land for miles, and guarantees that the quality of its water will never be compromised. Glenmorangie always uses the finest Scottish barley and sources perfect oak wood in which to mature their whisky – and the hand-picked maturing barrels are never filled more than twice. Glenmorangie’s choice whisky, ‘The Original’ is at the heart of its range – and this 10-year-old single malt is matured in ex-bourbon casks, displaying a balance between sweetness and complexity, resulting in a mature spirit that is soft, mellow and creamy. This pale gold whisky produces a scent of citrus and peaches, softened by the aroma of vanilla – and after sampling, you’re left with a clean aftertaste with hints of orange and peach.

the south coast, and the name comes from the Scottish Gaelic Àrd Beag, meaning Little Height – though this is a distillery at the very summit of its game, utilising soft water, fertile soil and acres of peat to produce award-winning whisky. With just one sip, the characteristic peat flavour effervesces with tangy lemon and lime juice, black pepper and cinnamon-spiced toffee; this is followed by a wave of brine infused with smooth buttermilk, ripe bananas and currants. So, there you have the contenders in the competition to decide which whisky is best; though happily, there’s no real conflict, since both are winners in their own right – true titans amongst Scottish whiskies!

WEST COAST - ARDBEG The island of Islay has fertile soil, extensive peat bogs, soft peaty water and traditional distilling processes. This produces easily distinguishable malt whiskies, whose coastal influence – a salty tang and fresh sea air – produces heavy, smokey malts. Ardbeg is one of the Islay distilleries that helps define the island’s style of incredibly peaty, almost medicinal whiskies. The distillery is tucked away in a tiny cove on

INOUTMAGAZINE.CO.UK

BEER, WINE & SPIRITS 073

EATING IN

Scottish whisky from the east coast or west coast? Here’s an assessment of the combatants – but let your taste buds decide!

EATING IN - BEER, WINE & SPIRITS

If you can’t conclude whether you’re firmly in the east or west whisky camp, then why not try these delicious cocktails starring Glenmorangie and Ardbeg and let your taste buds decide?

THE BULL’S HEAD

LUXURY HOT TODDY Mill Lane, Mobberley, Knutsford WA16 7HX Tel: 01565 873 395 www.thebullsheadpub.co.uk Along with an array of local Cheshire cask ales, a fantastic menu packed full of local produce and a huge selection of wines by the glass, this quaint village pub is a whisky aficionado, offering a choice of over 65 whiskies. You can join them Mon-Thu at 6.30pm for their Whisky Tasting Classes!

1 tsp Alderley Edge runny honey 25ml Glenmorangie A cloved lemon ‘wheel’ Half a cinnamon stick Just boiled water Juice of half a lemon Mix the honey and Glenmorangie in a mug or heat-proof glass. Add the lemon juice and cinnamon stick and top with just boiled water. Garnish with the cloved lemon, and then serve.

THE CHESTER GROSVENOR

Eastgate, Chester CH1 1LT Tel: 01244 324 024 www.chestergrosvenor.com

Luke W atson, A ssistant at The Manage Bull’s H r ead

The elegant Chester Grosvenor heralds a range of Scottish Whiskies (amongst an impressive cocktail and spirits list) with Welsh, Irish and even Japanese offerings! Why not enjoy pre-dinner drinks at the luxurious Arkle Bar & Lounge and then feast on top quality food, courtesy of Michelin-starred chef, Simon Radley?

MR COOPER’S HOUSE & GARDEN

The Midland Hotel, Peter Street, Manchester M60 2DS Tel: 0161 932 4128 www.mrcoopershouseandgarden.co.uk Single malt, blended, bourbon and rye are just a few whiskies available to try at this ‘proper grown-up bar’ where you can choose your Scottish whisky by the region! Mr Cooper’s inventive cocktail flavours reflect the unusual ingredient combinations sprinkled throughout the menu at their fantastic restaurant, headed by critically-acclaimed chef, Simon Rogan. 074 BEER, WINE & SPIRITS

INOUTMAGAZINE.CO.UK

ARDBEG COFFEE 1 Shot of Ardbeg Single Islay Malt Scotch Whisky Ground Costa Rican coffee (enough to fill the mug) 1 brown sugar cube Bollington Chocolate Glug of aerated single Cheshire cream Mix the Ardbeg, coffee and sugar in a long glass, leaving about an inch at the top. Pour the cream into the drink over the back of a spoon until it sits about 1 cm from the top of the glass. Sprinkle the chocolate over the top and serve with a couple of chocolate squares – the perfect treat!

EATING IN - BEER, WINE & SPIRITS

SMOKEY MARTINI

Stir over ice with a few drops of Adam Elmigirabs Spanish bitters then strain into a chilled martini glass. Garnish with a twist of orange peel.

EATING IN

A spritz of Ardbeg Blasda whisky A large measure (35ml or more) of Chase Seville Orange gin or marmalade gin (whichever takes your fancy).

Garry Cla Sommeli rk er at T he

Cheste r

Grosve

nor

GOLDEN MANHATTAN 50ml Glenmorangie Nectar d’Or 20ml maraschino liqueur 30ml Lillet Rouge A dash of Bob’s Cardamom Bitters Stir all ingredients in a mixing glass over ice, strain into a lowball glass filled with fresh ice and garnish with a macerated cocktail cherry.

TAMING THE BEAST 40ml Ardbeg 10 year old whisky 15ml Tawny Port 15ml quince syrup (quince paste, sugar and water dissolved) 30ml lemon juice 1 egg white Add all ingredients to shaker and shake hard without ice. Add ice to shaker, shake again and strain into a chilled coupette glass. Garnish with cracked black pepper.

MEN OF THE MEADOWS 40ml Glenmorangie Original 30ml Baccadoro Passito (Italian dessert wine) Dash orange bitters Dash Angostura bitters A spritz of orange blossom water Add all ingredients to a mixing glass, stir and strain into a chilled coupette glass. Garnish with an orange twist.

Tim Laferla, Ba r Manager at Mr Cooper’s Ho use & Garden

INOUTMAGAZINE.CO.UK

BEER, WINE & SPIRITS 075

EATING IN - BEER, WINE & SPIRITS

21ST CENTURY GINSPIRATION Taste the difference and experience the gin revival! Sloshed neat, over ice cubes; shaken dirtily, in a Vermouth Martini; blended with crisp tonic water and garnished with your choice of cucumber, grapefruit or liquorice; even baked in a cake! Who knew gin’s versatile nature could whet the palate in so many ways? BOTANICAL HEAVEN A gloriously fresh white spirit with a unique taste, gin is made organically from agricultural products such as barley, maize or molasses and flavoured predominantly with juniper, which gives the drink its distinctive sharp flavour (known in the business as ‘compounding’). Gin can be carefully crafted from any spirit alcohol that’s made from an agricultural product which meets the neutral alcohol requirements set out in The Spirit Drinks Regulations. In other words: the neutral alcohol must be distilled to a minimum of 96% ABV and the best neutral alcohol has no flavour at all – leaving gin distillers free to season their brand with a distinguishing mixture of signature botanical flavours from lemon and orange peel to fennel, almond and aniseed!

DUTCH COURAGE Gin’s origins date back as far as 16th century Holland, where it was administered as a cure for stomach complaints, using the juniper berry’s diuretic properties. Known in the Netherlands as ‘genever’, it’s thought this potent remedy was given to British soldiers for ‘Dutch courage’ before battle during the mid-17th century Thirty Years War, and then introduced to England by soldiers returning home with their boozy rations. Fast forward to 1730 London and gin is the opium of the people, cheaper than beer, with around 10 million gallons of the elixir being distilled in the capital each year. A heavy duty tax on the import of spirits during this time protected the English economy and domestic production flourished. 18th century gin joints allowed women to drink alongside men for the first time and gin quickly became known as ‘Mother’s ruin’ due to the alleged neglect of motherly duties in favour of drinking! Gin’s

076 BEER, WINE & SPIRITS

INOUTMAGAZINE.CO.UK

EATING IN - BEER, WINE & SPIRITS that this style must be made in Plymouth with a wheat-based, neutral, earthy spirit. Old Tom Gin - traditional distilled gin sweetened with sugar or orange flower water – enjoying a 21st century revival! New Western Dry Gin – only around in the last decade, this gin can be created away from the usual focus of juniper with a more defined careful inclusion and balance of supporting flavours. Sloe Gin – sweet gin flavoured with sloe berries and added sugar.

RENAISSANCE Gin’s shaken and stirred history has seen it evolve from the 18th century Mother’s ruin, rising to fame as a firm favourite during the prohibition of the 20s and 30s and planting itself firmly in home cocktail cabinets, proffering Martini cocktails and G&Ts at soirees from the 1950s onwards! Gin is now experiencing a 21st century renaissance, with a recent flurry of UK-wide distilleries and specialist gin establishments harkening back to the traditional, pure method of gin distillation and offering topquality produce. Drinkers of the clear spirit must be sure to choose the right style to suit them. Here are a few styles on the market now:

PERFECT G&T After much serious research (hic!) we’ve put together our guide for the perfect G&T!

Genever Gin – the original incarnation of gin made from both infused natural spirits and malt wine; leaves a creamy pleasant feel. London Dry Gin – most commonly distilled clear gin without any flavours/colourings added after distillation; no artificial ingredients! Plymouth Dry – European law mandates state

Use a wide old-fashioned style glass so you can cram more ice in! Ice must be large and cubed so it melts at a slower pace and doesn’t dilute the gin. Choose good quality organic gin as it will affect the overall taste of the drink. Apply a generous two shots (50cl)! Tonic must be good quality and fresh from a just-opened bottle/can (use small ones so they don’t lose their fizz) like Fever-Tree, Q Tonic or Fentimans. Match the garnish with the botanical flavours in the gin i.e. City of London Distillery gin with a slice of grapefruit.

THE CHOLMONDELEY ARMS RECOMMENDS… Little Bird, London Dry Gin Distilled in Peckham and presenting flavours of grapefruit, orange and ginger. Tonic: Fever Tree Light Garnish: Orange zest

Greenall’s Bloom, London Dry Gin Camomile, honeysuckle and citrus come though this beautiful gin, distilled in the Cheshire countryside. Tonic: Fever Tree Garnish: Strawberries

Sloane’s, Dry Gin Premium gin from Holland which is refreshing and sweet with hints of vanilla and coriander. Tonic: 1724 Garnish: Lemon and orange

Hayman’s Old Tom Classic and traditional, sweeter than the average gin. Perfect over a block of ice. Tonic: Bitter lemon Garnish: Lemon twist

Monkey, Dry Gin Botanical German gin from the Black Forest, slight medicinal flavours. Tonic: Fentimans Garnish: Juniper berries

Cheshire Gin specialist, The Cholmondeley Arms, holds gin tasting classes on Saturdays at 4pm and Mon-Thu from 6.30pm, £15 per person.

INOUTMAGAZINE.CO.UK

BEER, WINE & SPIRITS 077

EATING IN

reputation spiralled and was soon to blame for rising crime, prostitution and other immoral behaviours. Before long, the government was forced to take action in the 1736 Gin Act which taxed retail sales and made selling gin without a (very pricey) licence, illegal. Reputable businesses collapsed and bootleggers thrived (albeit flavouring their brew with turpentine and sulphuric acid) until the 1751 Gin Act marked the end of the ‘gin craze’ and the beginning of the large scale commercial production of gin we know today.

EATING IN - BEER, WINE & SPIRITS

IN PURSUIT OF

PERFECTION Hunters Cheshire Gin should be your quarry if you want to track down the very best gin in the land!

Hunters Cheshire Gin is a spirit of exquisite smoothness, irresistible aromatic delights and a poetic distillation of pure genius. This heavenly blend is the original idea of two friends, Jon Jones and Ian Cass who, between them, have around 60 years of experience in the drinks trade. Their aim was to create a high-quality characterful gin that fitted in with the Cheshire lifestyle – and Hunters Cheshire Gin is thus a superb-tasting, seductively smooth single-batch distilled London Dry Gin based on an adaptation of an honourable 300 year-old recipe. Now stocked all over the country, you can try it all over Cheshire and the North – at The Belle Époque in Knutsford, the Imperial War Museum in Manchester; The Baltic Fleet in Liverpool, The Hollies Farm Shop in Little Budworth, the Cheshire Smokehouse in Wilmslow and The Cross Foxes, Wrexham – to name just a few of the venues where it is now proudly stocked! THE SECRET’S IN THE BOTANICALS! Hunters Cheshire Gin is a top-quality spirit produced by re-distilling neutral spirit with natural botanicals – all of which are heated in a still. As the alcohol vapour is driven off, the flavours and aromas are released into the spirit vapour, giving Hunters Cheshire Gin its unique, special flavour – and because of this special distillation method, Hunters is popularly recognised as being a premium gin in the top division of branded world-renowned spirits of this type. In addition to the single batch distillation method, Hunters Cheshire Gin is made with a subtle blend of ‘botanicals’, such as juniper berries and coriander seeds, which are sourced from all over the world. Each individual botanical is carefully chosen for its unique quality, which helps give the gin a special character – and it has a bias towards citrus tones that come from ribbons of citrus peel, including lemon and sweet orange, carefully crafted into the gin through the distillation process. COPPER POT STILLS FOR BEST RESULTS Additionally, just two traditional well-proven copper pot stills are used – both of which have the reputation of making first-class London Dry Distilled Gin. To get the best out of the botanicals used, Hunters Cheshire Gin uses an individual marinating process that involves many hours of mixing the botanicals with neutral grain alcohol before distillation commences, helping to extract the special flavours and characteristics of the ingredients. All the Hunters Cheshire Gin ingredients are natural, and no artificial flavours, oils or essences are used. A premium gin distilled at 43.3%, it demands a place in any well-stocked cocktail cabinet – and it will reward you with drinks of sublime subtleness, smoothness and allure that are entirely worthy of the Hunters name! 078 BEER, WINE & SPIRITS

INOUTMAGAZINE.CO.UK

EATING IN - BEER, WINE & SPIRITS

EATING IN

JON JONES AND IAN CASS STRING BAG Hunters Cheshire Gin has such a long palate; itâ&#x20AC;&#x2122;s perfect in everything from sweet, long cocktails and the perfect gin and tonic to the sharp String Bag at the very dry end of the scale.

BRAMBLE Mix 50ml Hunters Gin with sugar syrup and 25ml blackberry liqueur, top up with lemon juice and ice in a 12oz glass. TRULY HUNTERS BRAMBLE

TRULY HUNTERS Fill a 12oz glass full to the brim with ice; add 50ml of Hunters Cheshire Gin and a splash of elderflower cordial. Top up with freshly pressed apple juice and garnish with a lemon wheel.

THE PERFECT G&T Fill a 12oz glass full to the brim with ice; add 50ml of Hunters Cheshire Gin and top with premium tonic. Add a squeeze of lime or lemon and garnish with a lime or lemon wheel in the glass.

NEGRONI Serve 50ml Hunters Cheshire Gin with a measure of sweet vermouth and a measure of Campari in a Martini glass, and garnish with an orange zest. THE PERFECT G&T NEGRONI

STRING BAG Mix 50ml of Hunters Gin with a measure of very dry Manzanilla Sherry and a twist of lemon juice. Serve in a Martini glass.

Hunters Gin Stanley House, Honiton Way, Penketh Cheshire WA5 2EY Tel: 01925 726 666 www.huntersgin.com sales@huntersgin.com

INOUTMAGAZINE.CO.UK

BEER, WINE & SPIRITS 079

EATING IN - BEER, WINE & SPIRITS

080 BEER, WINE & SPIRITS

INOUTMAGAZINE.CO.UK

EATING IN - BEER, WINE & SPIRITS

THROUGH THE

EATING IN

GRAPEVINE Wine Guru, Alice Anastasiou, gives us the lowdown on her Italian wine tasting events. For thousands of years wine has been an integral part of civilisation, agriculture and humanity, particularly in global regions conducive to grape cultivation and harvest. Wine has a long history of being served as an accompaniment to food and has its origins as a dietary staple and a beverage that was often more potable than the local water supply. The culture of wine and great Bacchanalian feasts was common in the Ancient Greek and Roman empires, however, there is no compelling evidence that any thought or consideration was given to matching or pairing particular dishes to particular wines; most likely, whatever available wine was consumed instead. Fortunately, today, food and wine pairing has become a customary practice, even a sybaritic ritual for some. In the restaurant industry, there is often a dedicated individual or staff of sommeliers trained to recommend wine pairings with the restaurant's fare – and that’s where I come in to Il Forno. GRECO-ROMAN SYMBIOSIS In recent years I have worked alongside Il Forno’s head chef, Paolo Cillo, and his brother, sommelier Donato Cillo. Donato’s knowledge of his native wines, along with Paolo’s passion for cooking, has epitomised the art of culinary culture. My Greek background and their Italian roots have incarnated a Greco/Roman symposium at Il Forno, with its traditional artisan dishes and a wine list that would enthuse oenophiles from all walks of life. Il Forno’s wine tasting evenings have become, for those oenophiles, that epicurean experience. Wine lovers yearn for enlightenment and are always in search of their ‘holy grail’ in wines and will not yield in their quest to find it. Il Forno’s wine events

have come to embody the conception of the ‘holy grail’; each wine event represents a region of Italy and is accompanied with authentic and local cuisine, using local produce and wines made from grape varieties indigenous to that specific region. Take the real stallion of Italian wine, for instance, the huge Amarone della Valpolicella; a wine that is more than a wine – it is a philosophy in itself. It is a legacy that has been passed down through generations, made using ancient grape varieties (Corvina, Molinara and Rondinella) and ancient Greek methods of production. A direct descendant of the Greek wines shipped over by the Venetians in the Middle Ages and adapted to Venetian viticulture. Imagine this full-bodied red wine punctuated by dried fruit characters with a nose of chocolate and dark rum accompanied by a Bistecca alla Fioretina…Mamma Mia, a match made in heaven! But heaven wouldn’t be accommodating for the Italians without the secondi piatti of pasta. Pasta for the Italians means tradition and for Il Forno, pasta means rustic, freshly made and prepared with Tuscan truffle for those cold winter nights. A medium-bodied Chianti Classico Riserva or a Vino Nobile di Montepulciano with high levels of acidity bursting with berry fruit aromas never fail to harmonise the flavours. SATURDAY WINE CLUB Like any wine enthusiast, I found the quality and variety of wine in restaurants invaluable to my whole dining experience so I decided to host a monthly Saturday Wine Club to give wine lovers the opportunity to enrich their knowledge of wine and food and wine pairing in a relaxed and informal environment.

WINE CLUB DATES FOR YOUR DIARY: November 23rd – Cheese & Wine pairing February 8th – Chocolate & Wine pairing March 29th – France v Italy April 26th – Greek Wines May 31st – Ancient Greek varieties of Italy June 28th – Organic Wine Il Forno 132 Duke Street, East Village, Liverpool L1 5AG Tel: 0151 709 4002 www.ilforno.co.uk info@ilforno.co.uk Mon-Thu 12-2.30pm, 5.30-11pm; Fri-Sun 12-11pm INOUTMAGAZINE.CO.UK

BEER, WINE & SPIRITS 081

INTERIORS

INTERIORS Get a taste for classic style with our guide on the essential elements for a rural-chic home. Plus lovely homeware items for a contemporary and cool edge.

45ยบ Table Designed by Ron Gilad Forte Piano Wall System Designed by Rodolfo Dordoni POA Contact Chattels for advice on the various design options. 082 INTERIORS

INOUTMAGAZINE.CO.UK

INTERIORS

CONTEMPORARY COOL MEETS CLASSIC COMFORT Say hello to a chic collaboration between traditional themes and modern marvels. Striking the perfect balance between a country feel and an edgy style, why not add a new element to your home with these of-the-moment trimmings? A traditional take on interior style creates an inviting ambience that boosts the comfort factor this winter, while a clean take on modern living will freshen up your home for the spring, creating your very own style sanctum. INTERIORS

Harlequin furniture range Arighi Bianchi | POA- price on application www.arighibianchi.co.uk

Ella Doran Sevens cushion John Lewis | £47.50 www.johnlewis.com

Newgate Bobble clock John Lewis | £85 www.johnlewis.com

Night and Day orange chaise and pouffe Designed by Patricia Urguiola Pass Wall System designed by Luca Meda Chattels | POA www.chattels-designerfurniture.co.uk Contact Chattels direct for advice on the various design options

INOUTMAGAZINE.CO.UK

INTERIORS 083

INTERIORS

Chester, Units 1& 2, Centurion Point, Victoria Road, Chester, CH2 2FD – Telephone: 01244 379526 Manchester, 12-14 St. Mary’s Gate, Manchester, M1 1PX – Telephone: 0161 839 4339 Shrewsbury, 32/34 Castle Street, Shrewsbury, Shropshire, SY1 2BQ – Telephone: 01743 358216 Southport, 22/26 Wayfarers Arcade, Lord Street, Southport, PR8 1NT – Telephone: 01704 533250 Warrington, 65 Mersey Street, Warrington, WA1 2BN – Telephone: 01925 572 690 Wilmslow, The Rex Buildings, 23/25 Alderley Road, Wilmslow, SK9 1HY – Telephone: 01625 415141

084 INTERIORS

www.multiyork.co.uk Call for a brochure 0800 0407 171

INOUTMAGAZINE.CO.UK

INTERIORS

Sebastian 7-light drop ceiling light John Lewis | £290 www.johnlewis.com

Large sofa designed by Ferruccio Laviani 45°/tavolino small tables designed by Ron Gilad 505 System/ed.2011 designed by Nicola Gallizia Chattels | POA 42 City Road, Chester CH1 3AE www.chattels-designerfurniture.co.uk T 01244 322280 Contact Chattels direct for advice on the various design options info@chattels-designerfurniture.co.uk

Large sofa Ferruccio Laviani 45°/tavolino small tables Ron Gilad 505 system/ed.2011 Nicola Gallizia

Facet round mirror John Lewis | £175 www.johnlewis.com

www.chattels-designerfurniture.co.uk Open Hours: Tuesday - Friday 10.00am- 5.30pm Saturday 10.00am- 5.00pm

Chattels_A4_s LRG.indd 1

24/10/13 12.48

Bespoke oak display cabinet MijMoj | £4995 www.mijmoj.co.uk

Stovax fully polished Georgian cast iron mantel Snug | £1349 Stovax fully polished Georgian cast iron insert Snug | £859 www.chesterstoves.co.uk

INOUTMAGAZINE.CO.UK

INTERIORS 085

INTERIORS

Offering the finest selection of premium stoves, fireplaces and traditional range cookers.

086 INTERIORS

INOUTMAGAZINE.CO.UK

Snug, Arch 2, Kitchen Street, Chester, CH1 4JH 01244 312 888 www.chesterstoves.co.uk

INTERIORS Baker flagstone dining collection Cousins Furniture | POA www.cousinsfurniture.co.uk

Check throw Bronte Massif | £79.95 www.brontebydesign.co.uk

Gibson armchair John Lewis | £1250 www.johnlewis.com

Rusty stag hook John Lewis | £20 www.johnlewis.com

Esse Ironheart cooking stove Snug | £3416 www.chesterstoves.co.uk

INOUTMAGAZINE.CO.UK

INTERIORS 087

INTERIORS

Wimbledon wall clock Hunters at Home | £99 www.huntersathome.co.uk

INTERIORS Dillon chaise and small sofa one arm in casual cloud Sofa Workshop | £1549 www.sofaworkshop.com

Embroidered Toile cushion John Lewis | £30 www.johnlewis.com Inca sofa in memento aqua fabric (floral sofa on right) Verona sofa in serlin waterfall (plain sofa on left) Multiyork | POA www.multiyork.co.uk

Rupert floor lamp John Lewis | £180 www.johnlewis.com

088 INTERIORS

INOUTMAGAZINE.CO.UK

Mandarin rug Frith | £295 www.frithrugs.co.uk

Belle mirror John Lewis | £90 www.johnlewis.com

INTERIORS

INOUTMAGAZINE.CO.UK

INTERIORS 089

INTERIORS Solid oak coffee table £494 Humanscale Element Light £175.99

Humanscale Freedom Chair from £449

Paper frame mirror, set of two £180

INNOVATIVE

CONTEMPORARY

INTERIORS Contemporary is making a comeback - and what better way to partner fashionable retro pieces than with a touch of the sleek and fresh? Modern homes are continuing to follow the trend of juxtaposing classic, timeless pieces with state-ofthe-art design; think curved and smooth meets solid bare wood and French antique. Hunters at Home has been creating stunning, innovative interiors for over 20 years, proffering an eclectic mix of contemporary and vintage products to complement the most unique homes. Clients can even pick out the best furnishings from the comfort of their armchair by navigating the online shop, and Hunters will go that extra mile and help install your furniture at home. Discover a nouveau approach to interior shopping and choose from an eclectic range of furniture and accessories; from stunning Lene Bjerre lighting to the formidable Winchester solid oak furniture. Hunters has something to suit all your tastes. Nesting oak coffee tables £394

Savoy Oak Buffet £610

GET 10% OFF WITH INOUT!

INOUT readers can enjoy a 10% in-store discount at Hunters at Home! Quote: HUNTERSINOUT10 Terms and conditions apply – please call 0160 367 8088 for info.

Not Spoilt Cushion £15.99

French Painted four drawer tv stand, antique white £377

TO ORDER:

090 INTERIORS

ONLINE www.huntersathome.co.uk

INOUTMAGAZINE.CO.UK

BY PHONE Call us on 01829 749 065 quoting offer code

IN STORE The Manor House, Church Street, Tarvin CH3 8EB

INTERIORS

E XQUISITE Country HOMEs JUST 10 MILES FR OM CHESTER Homes available from £799,000 to £1,300,000. Unrivalled location. Superb specification. Idyllic lifestyle. C A L L T O D A Y t o a p p r e c i at e w h at t h i s p r e s t i g i o u s d e v e l o p m e n t h a s t o o f f e r

Stretton Hall Lane, Chester, Cheshire SY14 7HS

View: strettongreen.co.uk

Call: 01829 458 977

INOUTMAGAZINE.CO.UK

INTERIORS 091

INTERIORS

IN WITH THE OLD, IN WITH THE NEW As bathroom designs appear ever more modernistic, is it possible to blend new styles with a more traditional home?

092 INTERIORS

INOUTMAGAZINE.CO.UK

The trend towards cleaner, simpler lines in bathroom product design appears, at first sight, to force the owners of older homes into product ranges that are not in keeping with the overall original style. But this is a too simplistic view of the choices consumers and designers are faced with - even the most avant-garde brands have within their portfolios, ranges that perfectly complement older styles. And there are some that embrace traditional or period looks entirely.

For example, Keuco, a leading German manufacturer, successfully blends modern materials with the softer lines associated with traditional designs. Usually, the answer lies in a design that is sympathetic to both styles and will not look out of place now or further into the future. Itâ&#x20AC;&#x2122;s a challenge that the designers at Chester Bathrooms & Wetrooms repeatedly face and a glance at the gallery section of their website shows how successfully they have been met.

Even in that most modern of bathroom musthaves - the walk in wetroom and digitally powered shower - older styles can still be reflected through the choice of shower heads and/or tiling. Furthermore, just as a freestanding roll top bath can look totally at home in an ultra modern room, so too can modern fittings look stunning in period homes.

Chester Bathrooms & Wetrooms 125 Long Lane, Upton-by-Chester, Cheshire CH2 1JF Tel: 01244 381 038 www.chesterbathroomsandwetrooms.co.uk sales@chesterbathroomsandwetrooms.co.uk Showroom open Mon-Sat 9am-5pm

Planning |

Design |

Supply |

Installation

125 Long Lane | Upton by Chester | Cheshire | CH2 1JF 01244 381 038 visit us and see the difference www.chesterbathroomsandwetrooms.com

So much more than just carpets.

Our Llandudno store offers three floors of themed room sets displaying beautiful furniture, home accessories, rugs & carpets. 1 Mostyn Avenue, Craig-y-Don, Llandudno, North Wales LL30 1YS 01492 877 000 Chester showroom Sealand Road CH1 4LT 01244 377 067

www.linneycooper.co.uk

INTERIORS

FIND YOUR MOJO

WITH MIJMOJ! What comes to mind when you read ‘MijMoj’? Original, quirky, fun? Well, these are the exact aspects you should expect to see across MijMoj’s contemporary ranges of furniture products and interior accessories. Established in 2006 by Gafyn Owen, MijMoj has been shaped by his creativity and expertise to create innovative products which any homeowner would be proud to display. Based in Conwy, the brand reputation is centred on customer care and professional service, but above all, reliable and stunning products across a range of home items. Taking inspiration from, well, pretty much everything, the creative minds of Gafyn and Sean (the MijMoj design duo) conjure up unique designs, meaning each customer has something special. When you approach MijMoj with a bespoke design request, no matter how specific, they will go through a thorough process with you to ensure they create exactly what’s in your mind’s eye. Using the latest CAD/CAM technology, together with more traditional techniques, they produce design-led pieces by hand that are built to last. Their made-to-measure service using hardwoods, glass, metal and plastic results in bespoke additions to your hallway, living room, dining area or office – even kids’ bedrooms.

bespoke pieces, which fit seamlessly into their homes. Their fitted furniture is a prime example of this, which is crafted with the client’s home and exact requirements in mind. But it’s not just praise from happy customers that MijMoj receives; MijMoj was awarded a ‘Love’ award for their exhibition stand and products by Grand Design magazine following their attendance at the Grand Designs Live event at the NEC. Shops and galleries across the country also stock their products, but many ranges including kids and storage items are available to buy directly from their website – with some items being delivered free to UK mainland! So whatever is missing from your home, whether it’s a clever storage solution; the perfectly fitting fitted furniture; or a freestanding feature such as a coffee table, let yourself be taken in by MijMoj designs for a purchase you can enjoy for years to come. MijMoj Y Gelli, Aber Road, Llanfairfechan, Conwy LL33 0HR Tel: 01248 681 469 www.mijmoj.co.uk info@mijmoj.co.uk

Their products are beautiful yet functional and add to your home the right balance of originality and practicality. Take their storage options; gorgeously carved solid oak coat rack and hall mirror combinations or artistic oak wine racks; or their fitted furniture and work stations with clever storage and desk tidies. Just like the MijMoj brand name, the products are inventive by name and nature; ‘No Idea’ (or rather, no-eye deer!) is the name of the wacky walnut stag head coat rack, while the children’s toys and home accessories are full of character too. Simply a glance at MijMoj’s case studies reveals just how delighted customers are with their INOUTMAGAZINE.CO.UK

INTERIORS 095

EATING OUT - MANCHESTER & EAST CHESHIRE

MANCHESTER & EAST CHESHIRE

Visit the city of Manchester for its trendy restaurants and stylish hotels to inspire and excite. Not forgetting the cosy country pubs in the wider East Cheshire area for comforting meals.

THE CHURCH INN

01565 873 178 p106

THE DUKE OF PORTLAND

0160 646 264

DUTTONS

0161 241 6839 p98

THE PLOUGH & FLAIL

01565 873 537

THE ROSE ‘N CROWN

01565 652 366 p104

SAPPORO

0161 979 0572 p102

TOM AT 101

01925 212 660 p100

096 EATING OUT - MANCHESTER & EAST CHESHIRE

INOUTMAGAZINE.CO.UK

p103

p97

EATING OUT - MANCHESTER & EAST CHESHIRE

THE PLOUGH FACTOR! Out beyond the old boundaries of Wilmslow and the mysteries of Lindow Moss, and not far from the cosy Cheshire village of Mobberley, you’ll find the Plough & Flail, which has served grateful and loyal customers for many years past and present. Situated at the end of a country lane in Paddock Hill, it is embraced by countryside all around, and serves fine ales plus excellent food all day, every day. They open-heartedly welcome customers of all ages, offering younger visitors a fantastic play area in which to have fun, while the grown-ups can enjoy a choice of fine JW Lees ales, as well as popular spirits and wines from around the globe. The hard-working kitchen team works closely with local farmers to craft a menu that offers delicious dishes conjured from the best seasonal ingredients and recipes, making the Plough a popular favourite for lunches and evening meals all year round. The pub’s dedicated chefs pride themselves on their cooked-to-order dishes, which vary from tasty pies (try the steak & ale pie, it’s their best-seller!) to freshly sourced local meat

and tempting fish dishes. Nearly all their fish is seasonally sourced – from Menai in North Wales – and their famous ‘specials board’ changes every fortnight to accommodate great seasonal produce and treats customers to a fantastic variety of fish cooked in many different styles. Dishes such as Menai seabass with noodles, mussels and crab; or fillet of Cumbrian beef with blue cheese and walnut salad tantalise the palate and prove that the Plough & Flail is the place to be if you’re looking for great quality food, sourced ethically and cooked with flair! To complement your meal, they also have an extensive wine list which features over 300 bottles from all over the world. And just like any good wine, the wine list is always evolving, with exciting new varieties constantly being showcased, plus some very special purchases available from their bin ends list. CATERING FOR PARTIES A SPECIALITY! When you visit the Plough & Flail, you’ll soon discover that no meal is complete without one of their to-die-for homemade desserts – and particularly recommended is their raspberry and white chocolate brioche pudding with berry compote and a jug of real custard! They’re more than happy to cater for any special dietary requirements you may have – in fact they can cater for any number of people as well, since

INOUTMAGAZINE.CO.UK

they have superb function rooms in which to host parties to celebrate birthdays, christenings, weddings and other special occasions. The beautiful Conservatory and Garden Room area can accommodate up to 60 guests for a sitdown meal, and up to 140 for a buffet; there are also barbeque facilities for the summertime and special Function Menus are available on request. These can be tailored to suit your individual needs, and for your special occasion, you can expect the same high standards that the Plough exhibits in the preparation and presentation of all their food. So whether it’s a birthday treat, a business lunch or simply a bucolic country tour with a delightful pub to visit en route, the Plough is your perfect wow-factor destination! The Plough and Flail Paddock Hill Lane, Mobberley Cheshire WA16 7DB Tel: 01565 873 537 Food served: Mon-Thu 12-9pm, Fri-Sat 1210pm, Sun 12-8pm Bar open: Mon-Sat 12-11pm, Sun 12-10.30pm

EATING OUT - MANCHESTER & EAST CHESHIRE 097

EATING OUT

For a memorable visit to a lovely pub in beautiful surroundings, Mobberley’s Plough & Flail tops the lot!

EATING OUT - MANCHESTER & EAST CHESHIRE

DELIGHTFUL

DUTTONS! duttons Manchester is a memorable Mancunian favourite that locals love!

098 EATING OUT - MANCHESTER & EAST CHESHIRE

INOUTMAGAZINE.CO.UK

duttons Manchester is a Mancunian gem, a northern treasure, and one of the city’s best kept secrets. The second venue of family brewery JW Lees’ successful bar and restaurant chain, duttons Manchester is in a prime position in the centre of town on Albert Square, and benefits from beautiful views of the imposing Town Hall. Practised, polished and professional, duttons offers a wide range of amazing dishes, excellent wines – and, of course, a superb choice of JW Lees brewed cask ales. duttons’ lively and welcoming atmosphere makes it the perfect place to visit at any time, and you can start your day off in perfect fashion with breakfast or morning coffee - or treat yourself to a fine and rewarding working lunch! PERFECT FOR DINING OUT AND PRIVATE PARTIES They have a spacious outside seating area for al fresco dining, and it’s a great place to sit and relax if you’ve been enjoying a busy day’s shopping. You can also enjoy afternoon tea at duttons – and then, of course, you can relax and unwind at duttons in the evening, enjoying a candlelit meal accompanied by fine wine and a delightfully relaxing atmosphere. In fact no matter what time of day or evening you visit, you’ll always enjoy a warm welcome, accompanied by JW Lees’ local ales and food that are both delicious and great value for money. Don’t forget, too, that duttons is available for private hire, and it makes a great venue for business meetings, parties, wedding receptions, anniversaries and corporate events.

EATING OUT - MANCHESTER & EAST CHESHIRE

LINGER OVER LUNCH For lunch, you might fancy a pulled maple pork wrap, which is slow roasted with red onion and hickory BBQ sauce. In addition, there’s a delicious feta, prosciutto, rocket, watermelon and pomegranate salad with basil dressing. If you’ve room for dessert, you should definitely try the homemade sticky toffee pudding and toffee sauce with vanilla ice cream or custard – or maybe you’d prefer the lemon tart with mango and ginger sorbet. AFERNOON TEA AND BRUNCH – FIRM FAVOURITES Afternoon tea at duttons is a must at just £9.95 – and you’ll be presented with a gorgeous selection of sandwiches, scrumptious dainty cakes, plus scones with jam and clotted cream – all served on a quaint three-tier cake stand. It’s the

EATING OUT

CHECK OUT THE SUPERB MENU duttons has an impressively wideranging menu, with an excellent choice of vegetarian options, plus they’re always more than happy to accommodate diners with allergies or those who require gluten-free meals. Carefully sourced produce – local wherever possible – is seasonal, with dishes prepared fresh on a daily basis, ranging from express lunches to delicious dinners and latenight nibbles. There’s a particularly impressive variety of salads, sandwiches, snacks and main meals, as well as some truly tempting desserts for those with a sweet tooth – and current menu favourites include main menu dishes such as home-made steak, mushroom & JW Lees ale pie, topped with puff-pastry and served with seasonal vegetables and chips or herb-roasted potatoes. There’s also homemade spicy lamb burger in flat bread, with chips and mint dressing.

perfect excuse for a wonderful afternoon outing for families and friends, and duttons makes the ideal environment for a get-together over a cup of tea accompanied by delicious home-baked treats! Brunch is also a great occasion at duttons, and the brunch menu is available from Monday to Saturday 9am-3pm, and on Sunday from 10am-4pm. Hearty full breakfasts can include your choice of delights such as buttermilk pancakes, cinnamon French toast, eggs Benedict, a five-a-day fruit bowl with honey and Greek yoghurt. They also offer their signature breakfast which includes a 4oz rump steak accompanied by the full English breakfast! LIVE MUSIC AND SPECIAL OFFERS There’s live music every Friday evening, with a selection of performers ranging from singers of the latest pop hits to easy listening crooners and smooth jazz vocalists. Evening offers every night include £10 off Veuve Clicquot, two glasses of Prosecco for just £6, and two pints of MPA for £5 (see website for details; offers may vary). So if you’re looking for the perfect Manchester venue in the heart of town, head for Albert Square and duttons, Manchester – it’s where the North of England comes to dine! duttons Manchester 2-10 Albert Square, Manchester M2 6LW Tel: 0161 241 6839 www.duttonsmanchester.co.uk Opening times: Mon-Thu 9am-11pm, Fri 9am-late, Sat 10am-late, Sun 11am-11pm

INOUTMAGAZINE.CO.UK

EATING OUT - MANCHESTER & EAST CHESHIRE 099

EATING OUT - MANCHESTER & EAST CHESHIRE

FUN AT

TOM’S Stockton Heath’s go-to for a good night; Tom at 101 serves up A-class cocktails in a contemporary setting, complete with live music, fine wines and oodles of atmosphere.

THE MUDSLIDE SL SLIDE 25ml Finlandia Vodka 25ml Kahlua 25ml Baileys 25ml whole milk 25ml double cream

Monday blues; a mid-week slump; end-of-week excitement; or weekend celebrations – whatever your reason to want a cocktail or two, Tom at 101 is ready and waiting to show you a good time. With its trendy New York-inspired bar offering an endless wine list; refreshing lager; cider and ale; and of course, delicious cocktails, you certainly are spoiled for choice. So what are you waiting for? The ice is crushed, the glasses chilled and the drinks menu ready and waiting!

Shake the ingredients together with ice and strain into a tall glass filled with ice, then dust with cocoa powder.

And what a menu it is. Each cocktail has its own personality; mellow and cool mojitos, fun and flirty French Martinis and edgy and slick Singapore slings; whatever you’re in the mood for. Tailor the cocktail menu to your mood and occasion, then with the signature cocktails such as Sex on the Heath and Zombie 101 (which you can make yourself with the recipe over the page!) you can enjoy something a little quirkier. All cocktails are made with fresh fruit and the finest spirits and liqueurs, so it’s hard to stop at one. It’s just as well then, that you can enjoy spectacular cocktail offers. It’s two cocktails for the price of one on Tom's classic cocktails every Thursday and you can buy one and get one half price on the entire new cocktail menu between Sunday and Wednesday. Plus, don’t forget to look out for cocktail of the week. Since 2004 the exclusive upstairs venue, Tom’s Late Lounge, has been setting the scene for memorable nights out with friends. Offering delicious modern English cuisine in the restaurant itself, and bar snacks to accompany your tipples, Tom at 101 can fit into your plans, with its motto ‘you don’t need to dine to have a great time!’ The only venue in Stockton Heath to offer live music every Thursday, Friday, Saturday and Sunday you can sip your sparkling cocktail or enjoy a bottle of beer while taking in the talent of the musicians, performing power ballads to jazz and all that’s in between.

25ml Bacardi Rum 25ml Captain Morgan Rum 25ml Morgan Spiced Rum 25ml Cherry Brandy 12.5ml Havana Club White Rum 50ml orange juice 50ml pineapple juice 12.5ml grenadine 4 lime wedges Shake everything together with ice, except the Havana Club. Strain into a tall glass filled with ice, before topping with Havana Club.

After your cocktail-fuelled catch up and sing-along to the talented artists, you can step outside to find a taxi rank for your convenience – accompanied by a Tom at 101 staff member if you wish, which says it all about the restaurant, bar and grill. The focus is on quality; across the service, ambiance, food and drinks, making it your first choice for a fun night out.

100 EATING OUT - MANCHESTER & EAST CHESHIRE

ZOMBIE 101

INOUTMAGAZINE.CO.UK

EATING OUT - MANCHESTER & EAST CHESHIRE

LONG ISLAND ICED TEA EATING OUT

200ml Coca-Cola 12.5ml Finlandia Vodka 12.5ml Bacardi 12.5ml Gordonâ&#x20AC;&#x2122;s Gin 12.5ml Triple Sec Dash of sour mix Dash of sugar syrup 1 lime wedge Pour the Coca-Cola into a tall glass and add ice. Shake the rest of the ingredients together with ice and strain over the top of the Coca-Cola. Add a lime wedge to garnish

Tom at 101 101 London Road, Stockton Heath, Warrington, Cheshire WA4 6LG Tel: 01925 212 660 www.tomat101.co.uk stocktonheathinfo@tomat101.co.uk Food served: Mon-Sat 12pm-10.31pm, Sun 11am-9.31pm Bar open: Sun-Wed 12pm-12.30am, Thu-Sat 12pm-1am

INOUTMAGAZINE.CO.UK

EATING OUT - MANCHESTER & EAST CHESHIRE 101

EATING OUT - MANCHESTER & EAST CHESHIRE

SAPPORO TEPPANYAKI 91-93 Liverpool Road, Manchester M3 4JN Tel: 0161 979 0572 Mon-Sat 12-11pm, Sun 12-10.30pm ££££ Authentically Japanese and absolutely unmissable, Sapporo Manchester is located on Liverpool Road in the heart of chic Castlefield – and as well as offering delicious food, Sapporo’s skilled and sensational teppanyaki chefs will delight and entertain you as they prepare your meal. Using amazing knife skills, they’ll slice food in half in mid-air, juggle with ingredients, flip and spin them – whilst also cooking up a sumptuous feast! This experience is, as you can imagine, ideal for large parties, though couples and families will be equally entertained - and the fantastic three-course Early Diner menu is only £14.95. Monday Steak Night offers a 7oz sirloin with sauté potatoes, stir-fry vegetables, egg fried rice plus a glass of wine or a bottle of beer for an amazing £14.50. Japanese cuisine is superbly healthy and Sapporo uses only the freshest ingredients to ensure all dishes are both good for you and exceptionally delicious. They have an extensive menu, including sushi and sashimi dishes, served with sake, Japanese cocktails, beers and whiskeys – adding up to the complete Japanese experience! VERDICT: Sensational entertainment and amazing cuisine wrapped up in a single experience – this is where cooking and spectacle meet, and you need to be there to see the show!

Traditional home cooking … Thai style Chilli Banana has moved into a new two-storey restaurant in Wilmslow town centre. A stylish atrium of Thai lanterns leads you through modern lounge and bar areas into the dining room’s subtly lit tables and booths overlooking a state of the art open kitchen. This is Chilli Banana … and authentic Thai cuisine will never seem the same again.

To discover the real taste of Thailand join us at: 71 Water Lane, Wilmslow, Cheshire, SK9 5BQ 01625 539 100 | www.chillibanana.co.uk/wilmslow Now available for private dining, business events and family parties. 102 EATING OUT - MANCHESTER & EAST CHESHIRE

INOUTMAGAZINE.CO.UK

EATING OUT - MANCHESTER & EAST CHESHIRE

EATING EATINGOUT OUT

LOVE LOCAL,

LIVE LOCAL,

EAT LOCAL

This is the mantra of the much-loved village dining pub, The Duke of Portland, which lovingly serves up fine food in stylish surroundings. This focus on locallysourced, seasonal food is what drives the award-winning chefs to create equally unique and tempting menus. Lach Dennis is a lovely village embraced by picturesque Cheshire countryside – so it is entirely fitting that it should have an equally lovely pub. The Duke of Portland more than fulfils this expectation, serving eclectic and delicious seasonal menus in a warm and welcoming environment. Perusing the menu, expect to see starters including beetroot cured salmon with a potato and mustard remoulade, while the hearty mains feature slow cooked pork belly and beef, Guinness and mushroom pie – classic warmers to enjoy in the company of loved ones in front of the fire. To complement the fine menu, cask ales are the stars of the show, and with so many to choose from you can have a trio of smaller measures instead!

And what a perfect backdrop the Cheshire countryside is.

And if you’d like to share this fine fare with friends and family, colleagues or guests, The Duke of Portland has private dining facilities for up to 40 people. The team – overseen by owner and Head Chef, Manny Bannon, and fellow owner and manager, Michael Massey – is happy to create a bespoke menu for your event, and if you want to live it large, an adjoining outdoor building has been converted into a stylish barn which can hold bigger parties. The Duke, as it is lovingly referred to, doesn’t stop at delicious dining experiences – they also cater for weddings, with a promise to create the perfect day for happy couples.

The Duke of Portland Penny’s Lane, Lach Dennis, Cheshire CW9 7SY Tel: 0160 646 264 info@dukeofportland.com www.dukeofportland.com Mon-Thu 12-11pm, Fri-Sat 12pm-12am, Sun 12-10.30pm ££££

INOUTMAGAZINE.CO.UK

WHAT A WEEK! With offers running through the week, it seems that every day is the perfect opportunity to dine at The Duke. Tuesdays offer 50% off food when you book online, while on Wednesdays, or rather Winesday, you can order two main courses and get two large glasses of wine for free – then why not finish the bottle for £5? Thursdays are Tapas Nights – £10 per person for a sizzling selection of tempting tapas, transporting you straight to Spain, or why not enjoy an end of week treat with their Fish and Fizz Friday? Just £20 for you and a friend to feast on fish and chips and a glass of fizz! Weekends at The Duke don’t disappoint either; Saturday nights have a live pianist and vocalist and Sundays are all about being lazy with the papers and laid back jazz, plus two courses for £14.50! So, whatever day of the week it is, The Duke is waiting to welcome you.

EATING OUT - MANCHESTER & EAST CHESHIRE 103

EATING OUT - MANCHESTER & EAST CHESHIRE

THE NAME OF

THE ROSE Within Knutsford’s Rose ‘N Crown pub is the Rose ‘N Crown Chophouse – formidable names for generous local hospitality!

Next time you’re in the Rose ‘N Crown in the historic town of Knutsford, you might like to reflect that you’re in the good and congenial company of a building that has been around since the English Civil War. This fine edifice can be dated as far back as 1641 – so naturally, it’s a pretty important historic building in a town that has a particularly fine heritage. Knutsford used to be a coaching town, so the original Rose ‘N Crown was a favourite stop-over for many travellers centuries ago; and, happily, in modern times, The Rose ‘N Crown has stayed a firm favourite, providing its faithful and loyal clientele with the highest quality cask ales, Belgian beers, plus a huge range of spirits and fine wines. There’s a lovely outdoor terrace for drinking and dining, bringing a unique rural and outdoor ambience to the centre of Knutsford – and when the weather’s right, there’s no better place than here to enjoy great local ale, the famous local Hunters Gin, and a wide range of fine wines by the glass. The pub even has its own Pale Ale, Chopper, brewed to an original recipe, which is sweet to the taste, pale yellow in colour, very refreshing, and with a delicate light and spicy finish. Rich in flavour and effortlessly smooth, it’s a charmingly light, mellow beer that’s deservedly popular. 104 EATING OUT - MANCHESTER & EAST CHESHIRE

INOUTMAGAZINE.CO.UK

EATING OUT - MANCHESTER & EAST CHESHIRE

EATING OUT

A GREAT PLACE TO SOCIALISE The Rose ‘N Crown remains very much a public house, providing customers with a great place to socialise, as well as retaining a casual and relaxed feel for those choosing to drink or dine throughout the week and weekend. Customers freely share the twin and adjacent delights of both the pub and its restaurant – and what a great restaurant it is! The Rose ‘N Crown Chophouse sources locally raised produce and livestock, and uses seasonality as a menu guide; Head Chef, Kevin is passionate about creating simple, flavoursome dishes from local, fresh produce – and he knows exactly where all the food in his kitchen comes from! For example, Kevin orders meat from Manchester’s Glynn Brothers butchers, which supplies superb Cheshire-reared 28-day-hung beef. Gourmet micro-herbs and micro-greens are grown in Cheshire by First Harvest, with over 30 different types of greens and herbs to choose from, all harvested on the same day that they’re delivered to the restaurant. Cheshire Farm Ice Cream is another local favourite, plus a local Cheshire gamekeeper supplies the restaurant with fresh pheasant and duck. All fish is seasonal and British – with a good part of it landed on the Lancashire coast in Morecambe Bay.

CHECK OUT THE CHOPHOUSE SEASONAL MENU Right now there’s a new seasonal menu, with daily specials changing depending on local produce available – but especially highly recommended are chin of beef casserole served with cheese and potato dumplings – and Lobster Mac (Kevin’s take on Lobster thermidor) is absolutely heavenly; a macaroni cheese with lobster flaked throughout, it’s served with a spinach, crayfish and watercress salad. Vodkacured salmon with horseradish crème fraiche and fish crackling is another seafood winner, and for dessert, Kevin’s take on traditional arctic roll (made with homemade vanilla ice cream) is to die for. Kevin also makes his own crackers and biscuits to go with the cheese board, which he serves with his unique pickled grapes, courtesy of his own top secret pickling recipe!

of town. With the pleasures of Knutsford all around, Tatton Hall and its fine park just minutes away, plus Manchester and Liverpool within easy reach, the Rose ‘N Crown is destined to retain its altogether historic and popular status, and it deserves to enjoy continued popularity for many years to come! Rose ‘N Crown Chophouse & Hotel 62 King Street Knutsford Cheshire WA16 6DT Tel: 01565 652 366 info@rosencrownknutsford.com www.roseandcrownknutsford.net

RELAX AND STAY AWHILE! If you’d like to stay at the Rose ‘N Crown inn, there are nine delightful guest bedrooms to choose from – all en-suite. Bed and breakfast is available from £70, and with rooms also available at The Belle Époque next door, this makes for a very convenient arrangement, particularly when larger groups want to stay right in the centre

INOUTMAGAZINE.CO.UK

EATING OUT - MANCHESTER & EAST CHESHIRE 105

EATING OUT - MANCHESTER & EAST CHESHIRE

A TIME TO REJOICE! Close to Mobberley’s fine place of worship, the aptly named Church Inn offers physical and spiritual nourishment a-plenty!

A proper English village is sustained by two great sources of spiritual and physical nourishment, the church and the pub – and the Church Inn, Mobberley, seamlessly combines both by being named after an adjacent place of worship! Referring to its neighbouring historic St. Wilfrid’s, the Church Inn reopened in June 2013, after having been acquired in January this year by Tim Bird and Mary McLaughlin, who are owners of the Bull’s Head (also in Mobberley), The Cholmondeley Arms near Malpas and the Three Greyhounds Inn in Allostock near Lower Peover. The Church Inn is a Grade II listed building and is now fully restored to a pub akin to its 300 year old heritage. It offers great food and drink in an old ‘country tavern’ setting with a snug, fire-lit bar (where pet dogs are welcome) and a characterful ‘boot room’. There are intimate dining rooms on the ground floor and two additional private dining rooms on the first floor. DIVINE PRIVATE DINING The Mallory Room (named after George Mallory, the historic Everest mountaineer who came from Mobberley) can entertain up to 24 seated guests and 40 standing guests. The Chef’s Library is a more intimate dining room – seating eight people for dinner or 10 for a private meeting. The team at the Church Inn can tailor events to meet the requirements of guests from a summer wine and canapés reception on the terrace to a feast supper in their private dining room. The Church Inn private dining menu is designed for special occasions with all guests eating the same food (rather like a dinner

106 EATING OUT - MANCHESTER & EAST CHESHIRE

INOUTMAGAZINE.CO.UK

EATING OUT - MANCHESTER & EAST CHESHIRE party). There are some sharing items such as their Trawler’s Catch Board or Whole Roast Fore-rib of Beef. The private dining menu also features a selection of other traditional and slow roasts, gourmet stews, homemade, handcrafted pies, fish and seafood dishes as well as some fabulous puddings – and, of course, a British cheeseboard accompanied by an extensive brandy and port list. In the pub itself the seasonal menu reflects British food at its best with flavour and wholesomeness at the heart of the dishes prepared by the excellent team of chefs. Favourites include roast rump of Cheshire lamb with Clonakilty black pudding, fish stew of red mullet, white by-catch fish, king prawns and mussels and locally farmed lamb burger with Anglesey feta.

So if you fancy a pint after church – or you’d simply like to enjoy good food and drink in spiritually uplifting surroundings – then make sure your first choice for lasting happiness is the Church Inn, Mobberley! The Church Inn Church Lane, Mobberley, Knutsford, Cheshire WA16 7RD Tel: 01565 873 178 www.churchinnmobberley.co.uk info@churchinnmobberley.co.uk Sun-Tue 12-10.30pm, Wed-Thu 12-11pm, FriSat 12pm-12am ££££

EATING OUT

You are truly in the heart of some of Cheshire’s most beautiful countryside here, with St. Wilfrid’s church and the village school opposite, great views across farmer’s fields and a local micro-brewer up the road! You are only a short distance from the village cricket club for whom a ‘cricket corner’ has been added in the bar area. There is a long pub walk, (leaflets available in the pub) which is some three to four miles in length. Starting at the Church Inn, it takes you across fields and along country lanes and back via the Bull’s Head (for a quick pint!) before you climb the hill back to the Church Inn for a well-deserved meal!

For drinks the pub offers house ales such as Ale’Alujah and Mallory’s Mobberley Best as well as further guest ales, craft stouts and craft lager. Wine is celebrated within the Church Inn featuring a list of 50 or so wines from old world classics to new world favourites and 15 varied wines by the glass!

But there’s even more; the Church Inn serves brunch at weekends from 10.30am until 12.30pm with such classics as eggs Florentine on an English muffin or Rose County sirloin steak sandwich with bloody Mary mayonnaise as well fresh coffee, teas, toast and preserves.

INOUTMAGAZINE.CO.UK

EATING OUT - MANCHESTER & EAST CHESHIRE 107

EATING OUT - CHESTER & WEST CHESHIRE

CHESTER TER & WEST HESHIRE CHESHIRE Not just known for its riveting history, the Roman city of Chester is full to the brim with pubs (always with a story to tell) offering hearty roasts and locally-sourced menus, while the surrounding West Cheshire restaurants will spoil you for choice too. MICHAEL CAINES AT ABODE

01244 347 000 p110

AMBER LOUNGE CHESTER

01244 316 477 p123

THE BREWERY TAP

01244 340 999

p109

THE BULL SHOCKLACH

01829 250 335

p112

THE FISHPOOL INN

01606 883 277 p117

JOSEPH BENJAMIN

01244 344 295 p114

MOULES A GO-GO

01244 348 818 p113

THE PHEASANT INN

01829 770 434 p122

PISTE

01829 732483

THE PLOUGH INN

01244 336 096 p109

PORTA

p120

p114

RESIDENCE

01270 629 100 p119

RESTAURANT 1539

01244 304 611 p123

THE RING O’ BELLS

01244 335 422 p113

ROYAL OAK INN

01829 751 208 p121

THE WHITE HORSE

01244 304 650 p119

THE YEW TREE INN

01829 260 274 p115

108 EATING OUT - CHESTER & WEST CHESHIRE

INOUTMAGAZINE.CO.UK

EATING OUT - CHESTER & WEST CHESHIRE

THE BREWERY TAP 52-54 Lower Bridge Street, Chester CH1 1RU Tel: 01244 340 999 www.the-tap.co.uk drink@the-tap.co.uk Mon -Thu 12-11pm, Fri-Sat 12pm-12am, Sun 12-10.30pm Food served: 12-9.30pm daily ££££ With a name like The Brewery Tap, you can tell this is a statement of intent – a determination to offer the widest selection of the best cask ales, which is exactly what you’ll find at the Brewery Tap. Located in Chester’s Gamul House, this Grade II Jacobean banqueting hall was originally home to the wealthy Gamul family in Chester – and King Charles I once stayed there! The Brewery Tap is owned by Spitting Feathers Brewery in Waverton and naturally, Spitting Feathers beers are served in the Brewery Tap, alongside other local breweries. There are always at least seven different real ales and a scrumpy cider on offer, with an equally diverse menu based on meat, salad, vegetables, fruit and honey from the Spitting Feathers Farm, including pork from rare-breed pigs and the farm’s own range of homemade relishes and chutneys. Wash all this down with Spitting Feathers’ classic beers, Thirstquencher (a hoppy, pale bitter) and Old Wavertonian (a robust dark stout) which aren’t to be missed. EATING OUT

VERDICT: A must for beer aficionados! Extensively showcasing microbreweries as well as Spitting Feathers’ own beers, it is no wonder it was named Regional Pub of the Year by members of the CAMRA group!

THE PLOUGH Plough Lane, Christleton, Chester, Cheshire CH3 7PT Tel: 01244 336 096 www.theploughinncheshire.co.uk info@theploughinncheshire.co.uk Mon-Sat 12pm-12am, Sun 12-11pm ££££ Christleton is a delightful village just minutes from Chester city centre, and within its bucolic rurally-fringed boundaries is the entirely agreeable and welcoming Plough Inn. Originally a farmhouse (dating back to 1750), it was only licensed to sell beer, stout and cider until 1959, but today’s choice is generously wider, with an excellent range of wines and spirits on offer! Benefiting from a recent makeover, it is altogether bright and breezy from the outside, as well as being convivially cosy inside. There’s a weekly changing menu embracing seasonal and locally sourced ingredients – and highly recommended are brown shrimp in a Café de Paris butter on a toasted brioche, plus slow-cooked lamb shank on a sweet potato mash with curly kale. Wednesday’s Gourmet Burger Nights come highly recommended – two hearty homemade 8oz steak burgers with fries and coleslaw for £10; and Friday is Steak Night – two locally produced 10oz steaks with chips, mushrooms and grilled tomato for just £20 per couple. When you take advantage of such bountiful hospitality you’ll be in the good company of walkers, cyclists, and horse-riders – in fact everyone’s welcome, even four-legged friends! VERDICT: Friendliness and a warm welcome come as standard here, and with such a diverse clientele, everyone always ends up chatting to everyone else! A real winner of a pub, with fab food as well!

INOUTMAGAZINE.CO.UK

EATING OUT - CHESTER & WEST CHESHIRE 109

EATING OUT - CHESTER & WEST CHESHIRE

Thomas Hine Executive Chef at ABode Chester

ALL’S FINE WITH HINE AT THE HELM!

Head chef Thomas Hine has brought new energy and excitement to the Michael Caines Restaurant at ABode, Chester! Let us start this story with a name. Michael Caines. Now let us consider the eponymous Michael Caines Restaurant at the entirely wonderful ABode Hotel in Chester. Located on the fifth floor, with wonderful views of the surrounding countryside, this atmospheric dining room can accommodate diners indoors and outdoors, and has spectacular views over Chester Racecourse. It is, without doubt, one of the most formidably excellent restaurants in Chester and deserves your undivided attention! Let us now add another name. Thomas Hine. He’s the genius 26 year-old head chef now at ABode, and he’s working his magic into every aspect of the restaurant’s superb cuisine, raising it

110 EATING OUT - CHESTER & WEST CHESHIRE

INOUTMAGAZINE.CO.UK

EATING OUT - CHESTER & WEST CHESHIRE

Sustainably sourced fish from C&G Neve Fleetwood

LEARNING DIRECT FROM MICHAEL CAINES Tom relocated from Cornwall to The Bath Priory as Sous Chef, which was his first introduction to Michael Caines’ cuisine – and he was soon learning directly from the man himself at Gidleigh Park, which features one of the UK’s leading professional kitchens. Finally, Tom was given the opportunity to run his own kitchen as Executive Chef at ABode Chester, where he places great importance on sourcing the right ingredients, upholding Michael Caines’ reputation, and having the best team in the business around him. And not only does Tom have a good relationship with his team and restaurant staff, his relationship with Michael Caines is a great one too. Tom speaks to Michael around twice a week, with Michael paying a visit to the restaurant once a month. Tom’s sources of inspiration in the cooking world are Michael Caines, Rick Stein and Paul Ainsworth (his good friend) – in fact Tom actually grew up with Rick Stein’s son, who is a chef too. Having grown up in Padstow and experienced the fisherman’s life of his stepfather, it’s understandable why Tom has such a passion for fish. One of his early childhood memories is when he carried fish for his stepfather into Rick Stein’s kitchen straight from the quay; helping to catch the seafood, delivering it to the kitchen, and seeing raw ingredients being transformed into delicious dishes gave Tom that real passion for being a chef.

suppliers, he is creating dishes of genius that demand to be experienced. So whatever food you fancy, you owe it to yourself to visit Michael Caines Restaurant and you’ll discover for yourself the genius that is Tom Hine; then you’ll realise that all is fine in his more than capable hands! ABode Chester Grosvenor Road, Chester CH1 2DJ Tel: 01244 347 000 www.abodechester.co.uk info@abodechester.co.uk

EATING OUT

to new levels of originality, verve and sheer brilliance. Born in Cornwall and working in many acclaimed restaurants in the South West, Tom has worked for celebrity chef Rick Stein in Padstow, where his passion for seafood was cultivated and encouraged. He also worked for famous Padstow chef Paul Ainsworth, who recently received his first Michelin star for his No6 Restaurant in Padstow.

Daphne’s Original Welsh Lamb in Denbigh, North Wales

SOURCING THE BEST LOCAL PRODUCE In the South, Tom explains that seafood is in such abundance that it will feature in eight out of ten dishes on a menu. But he appreciates the significance of meat far more since moving North, and now has an interest in game as well – and taking great care to source all his produce from the best local

INOUTMAGAZINE.CO.UK

EATING OUT - CHESTER & WEST CHESHIRE 111

EATING OUT - CHESTER & WEST CHESHIRE

THE PLOUGH INN Christleton

Bring a friend. Tuck in.

BURGER WEDNESDAYS the perfect mid-week treat

Served with fries and coleslaw. Americano | Cajun-spiced chicken breast pork & apple | Mexican bean | weekly specials

urmet two go rs for urge 8oz b

£10

THE BULL Worthenbury Road, Shocklach, Cheshire SY14 7BL Tel: 01829 250 335 www.thebullatshocklach.co.uk (Lunch) Mon-Fri 12-2.30pm, (Dinner) Mon-Fri 5-9pm, Sat all day, Sundays & Bank Holidays 12-8pm ££££ A family-run, family-friendly country pub, The Bull is a tribute to our country’s heritage as a nation of inn-keepers who truly know how to provide hospitality, good ale and a warm welcome. A country inn and restaurant with roots dating back to 1850, The Bull is to be found in the delightful Cheshire village of Shocklach, which is just a short distance from the equally delightful Malpas – and only 20 minutes’ drive from Chester. There are all sorts of pub food favourites on the menu, and we’d particularly recommend the delicious king scallops with white onion purée and crispy Parma ham, or heavenly Moroccan spiced lamb shank with jewelled couscous. The Bull’s excellent steaks and burgers are all served with the pub’s unique ‘Cheshire chips’, which are fulsome and generously proportioned to satisfy even the most ardent trencherman! Recently refurbished and reopened, The Bull has a sublimely beautiful interior with a spectacular hand-painted tiled floor in the bar. As well as being a fine place to pop in for a drink, a meal or even one of their speciality looseleaf teas or freshly brewed coffees, it’s an excellent venue for weddings, christenings, birthday celebrations and private parties. VERDICT: Handsome surroundings, fantastic homemade food and gorgeous cask ales – this beauty of a pub is at the top of our must-visit list!

112 EATING OUT - CHESTER & WEST CHESHIRE

INOUTMAGAZINE.CO.UK

STEAK FRIDAYS

round off the week in style Served with chips, mushrooms and grilled tomato

Two lo c source allyd 10o z steaks for

£20

Booking recommended

Plough Lane, Christleton, Chester CH3 7PT www.theploughinncheshire.co.uk 01244 336 096 Find us on Facebook: The Plough Inn

EATING OUT - CHESTER & WEST CHESHIRE

MOULES A GO-GO 39-41 Watergate Row, Chester CH1 2LE Tel: 01244 348 818 www.moulesagogo.co.uk info@moulesagogo.co.uk Mon-Fri 12-3pm & 5-10pm, Sat 12-10pm, Sun 12-9pm ££££ You’ve got to love a restaurant bold and confident enough to focus its culinary efforts on mussels – and given its 10 years of huge success, Moules a Go-Go has got it absolutely right! Moules is a stylish, chic and informal restaurant, bar and grill in the heart of Chester, that specialises in serving mussels - delivered fresh from Anglesey and served eight appetising ways: with leeks, bacon and cream; with garlic white wine onion and celery; with fragrant green Thai curry and coconut; with Roquefort and brandy, cream, leeks and blue cheese; with Italian white wine, basil, pesto and cream; with chorizo and a tomato Provençal sauce; with lemon grass, paprika and king prawns; with garlic white wine celery onion and cream - and with tomato, chorizo, new potatoes, corn cob and old bay seasoning. They also serve great steaks and vegetarian dishes. Check out their grand Wine Wednesdays from 5pm (two courses and a bottle of wine for £17 pp), plus Lobster Fridays (fresh grilled lobster with garlic butter, frites and mayo) – whilst Mussel Mondays mean two mussel dishes for the price of one!

WATCH THE

FI LM!

www.inoutmagazine.co.uk

RING O’ BELLS Village Road, Christleton, Chester CH3 7AS Tel: 01244 335 422 www.ringobellschester.co.uk info@ringobellschester.co.uk Mon-Wed 9.30am-11.00pm, Thu 9.30-12.00am, Fri 9.30am11.00pm, Sat 12.00-11.00pm, Sun 12.00-10.30pm ££££ With a name that chimes out in such a joyful fashion, you know instinctively that the Ring O’ Bells is going to be a classic English pub, replete with twinkling firelight, the reassuring murmur of bar room conversation and the cheerful clink of glasses. Cosy and comfy in the centre of Christleton village (near the duck-pond!), Ring O’ Bells combines high-class food with the finest wines and beers to create a perfect blend of the traditional and the contemporary, with dishes being lovingly homemade from locally sourced produce. Sunday roasts are a speciality of the house, and if you drop in on a Wednesday, you can enjoy two delicious pizzas for the price of one. Burger Night is up-coming too – and all these delicious dishes will be significantly enhanced by your choice from the judicious wine list or from the fine collection of cask ales served at the bar. The Glasshouse is an elegant extension available for functions, parties and private dining – and every weekday from 9.30am, the pub is open for tea, coffee and cakes. VERDICT: Traditional, yet innovative, where past meets present, this place is constantly coming up with great new ideas! Check out the brilliant Farmers Market on the second Saturday of the month, plus live acoustic music on the last Friday of the month.

INOUTMAGAZINE.CO.UK

EATING OUT - CHESTER & WEST CHESHIRE 113

EATING OUT

VERDICT: Polished, professional and perfect for romantic dining or big parties – you can hire one of their two floors (or the entire restaurant) for a brilliant bivalve night out!

EATING OUT - CHESTER & WEST CHESHIRE

PORTA 140 Northgate Street, Chester, Cheshire CH1 2HT www.portatapas.co.uk Mon-Sun 5pm-late ££££ A little breath of heavenly Spain fallen to earth in Chester, Porta is a joyously authentic city-centre tapas bar and wine bar opened just last year by genius fraternal restaurant team Joe and Ben Wright, the brothers behind the splendid Joseph Benjamin Restaurant (which just happens to be next door!). Cured meats and cheeses form the inspiration for an easygoing menu that perfectly complements a glass of wine or a good beer – and, equally relaxed, there are lots of bar stools and casually placed tables, plus an entirely welcome no-needto-book policy – just go along and grab a place. They’re open seven nights a week from 5pm, and knock out tapas classics really very well. Croquetas, tortilla, patatas bravas, chorizo stew, padron peppers – to name but a few – all fresh and homemade daily. The bar offers six quirky and different wines plus a lovely selection of sherries, with Spain, Portugal and Italy being the source of a good proportion of their bottles – plus they serve the epic and gorgeous Estrella Damm lager, as well as a selection of bottled beers – local and European – with the odd American craft beer thrown in for good measure. VERDICT: Coming up to its first year anniversary, Porta continues to be an absolute delight and has retained the level of quality and atmosphere that is in these guys’ DNA!

JOSEPH BENJAMIN 134-138 Northgate Street, Chester CH1 2HT Tel: 01244 344 295 www.josephbenjamin.co.uk info@josephbenjamin.co.uk Tue-Wed 9am-5pm, Thu-Sat 9-12am (last food orders 9.30pm). Sun 10am-5pm, Closed Mon ££££ Joseph Benjamin – a perfect location for a splendid night out and an established part of Chester’s restaurant scene – is owned and run by brothers Joseph and Benjamin Wright and with a portfolio of accolades to their credit, they’ve retained their Michelin ‘Bib Gourmand’ award for yet another year, plus they’ve been included in the Waitrose Good Food Guide 2014 and the Telegraph list of 500 Best Restaurants in the UK. Behind the restaurant’s rise from strength to strength is Joe and Ben’s constant evolution of the business and absolute focus on the customer experience; head chef Joe takes care of all things kitchen-related and Ben manages front of house; and between them, they never rest on their laurels, always striving to improve on their strengths – as witnessed by their brilliant menus of locally and seasonally focused British-European dishes that change completely every few weeks – and puts Joseph Benjamin head and shoulders above the competition! Open all day, Joseph Benjamin serves coffee and breakfast from 9am, lunch from 12pm to 3pm and then, on Thursday, Friday and Saturday, becomes an intimate, buzzy neighbourhood bistro. VERDICT: Unpretentious, honest, and with oodles of integrity, this place delivers very good food and great ambience the way it should be done. Bravo to the brothers for their on-going success!

114 EATING OUT - CHESTER & WEST CHESHIRE

INOUTMAGAZINE.CO.UK

EATING OUT - CHESTER & WEST CHESHIRE

EATING OUT

YEW WIN! It doesn’t need to be a special occasion to pay a visit to The Yew Tree Inn, Bunbury, but it will always feel like one once you’re there. Proud winners of The Good Pub Guide ‘Cheshire Dining Pub of 2014’, The Yew Tree Inn welcomes you to enjoy its bountiful bar, delicious food and friendly atmosphere. A pub in the true sense of the word, the Bunbury beauty is all you’d expect in a traditional pub and more.

A TRUE PUB The simple fact is that this wonderful Bunbury village institution prides itself on being a real pub, with equal focus on food and drink. You need only to glance at their superb menus to realise that the owners are truly serious about food – real food. They champion local suppliers and the finest ingredients to prepare good, consistent food, and the chefs change the menu every eight weeks to reflect seasonal changes; while the pub has a daily changing specials board too. A BEER-DRINKER’S PARADISE At the same time though, they fulfil the needs of the honest English drinker, and come Fridays and Happy Hour (5-7pm, Mon-Fri) the bar is four-deep, never mind any other night of the week! As a bar-focused pub, there’s always at least five real ales (up to 10 when it’s busy!) on hand pump. Star of the show are BrewDog craft beers; the breweries’ quirky character and focus on quality are shared by The Yew Tree, who are one of the only pubs in the region to serve BrewDog on draught. The bar is the heart of the pub and the heart of the owners too – their passion for beer means everything is painstakingly researched for your enjoyment.

A WELCOMING RETREAT The Yew Tree is a delightful village pub built by The Earl of Crewe in the 19th century, so you will find traditional features from old beams to open fires. Come the colder months, these features come into their own, providing a cosy atmosphere with crackling fires, twinkling candlelight and the scent of mulled cider and wine wafting through the bar; a picturesque sanctuary for catch-ups and family gettogethers. You’ll soon realise why you can’t beat it, for winning ways and a champion attitude towards the best quality food and drink. Keep an eye out for their events too, including live music nights, charity lunches and special paired dining and drink nights.

The Yew Tree Inn Long Lane, Bunbury, Tarporley CW6 9RD Tel: 01829 260 274 www.theyewtreebunbury.com info@theyewtreebunbury.com Mon-Sat 12-11pm, Sun 11am-10.30pm Food served: Mon-Thu 12-9.30pm Fri & Sat 12-10pm, Sun 11am-9pm ££££

INOUTMAGAZINE.CO.UK

EATING OUT - CHESTER & WEST CHESHIRE 115

JANUARY SALE Get off to a good start in the New Year with The Chester Field’s January Sale. Enjoy 50% off your food bill every Tuesday when you order two courses.

£20.14 in 2014 Enjoy two courses with a friend for only £20.14 during 2014, or just £26 for three courses.* *2 people only Mon-Fri 12-3pm.

STEAK NIGHT Enjoy the entire grill menu for less every Wednesday from 5pm! A selection of sumptuous steaks at tender prices for two people, including thin cut chips and classic garnish.

WINE DOWN WEDNESDAY Start looking forward to the weekend; every Wednesday from 5pm enjoy 25% off any wine over £25. Cheers!

SUNDAY LUNCH Probably the best in Cheshire! Enjoy our locally sourced roasts with all the trimmings every Sunday – let us do the hard work while you relax. Sandfield Farm, Chester Road Bridge Trafford, Chester, Cheshire CH2 4JR 01244 303 100 | @thchesterfields www.thechesterfields.co.uk

EATING OUT - CHESTER & WEST CHESHIRE

THE FISHPOOL

EATING OUT

MAKES A SPLASH After being open less than a year, this Delamere destination is proving hugely successful! Delamere is a delightfully green environment of dappled glades, shady groves and mirror-like lakes and ponds – so what better, what more bucolic name for a Delamere dining destination and country inn than The Fishpool! Having only opened early in 2013, it’s already made an excellent name for itself as a first-class hostelry that truly knows how to welcome its guests – but then it is in the reassuringly professional hands of the family-owned Cheshire-based hotel group, Nelson Hotels. Living up to the impeccably high standards of its sister restaurants The Bear’s Paw, Warmingham, The Grosvenor in Pulford, and The Pheasant Inn in Higher Burwardsley, this former country pub is a joy to behold. INTEGRITY, HONESTY AND COMFORT Having undergone a thorough 12-month renovation programme, the original building has been enhanced by adding a traditionalstyle oak-framed and sandstone extension, and the entire pub seats 150 people comfortably – so you’re always assured of a place to sit with plenty of space to relax – whether you’re dining à deux or in large groups of family or friends. Another joy of the Fishpool is that it retains all the integrity of its former country pub incarnation by paying court to what proper pubs are all about; brick and stone, wood and leather are the hallmarks of its interior décor, giving it a cosy, comfortable and well-established feel. And on the walls are a cornucopia of picturesque and unusual items depicting the kind of outdoor sports and pursuits you can expect to enjoy in the area. Naturally, as befits a warm and welcoming hostelry, their real ales joyously reflect the

talents of local breweries and there’s a judicious choice of fine wines. Moreover, the food entirely reflects the authenticity of the surroundings. Afternoon Tea (£11.95 per person, served 2.30-5.00pm Mon -Fri) comprises a generous selection of sandwiches, homemade scones, cherry and almond sponge, chocolate and vanilla éclairs and full-leaf tea – and if you’re after a main meal, then Head Chef, Mark Brooks, has created a delicious range of hearty British and European dishes that you’ll love. He uses an innovative ‘Inka’ charcoal oven to great effect – and this ingenious device delivers all the flavours and aromas of barbecue cooking, but in a healthier, heartier way. In addition, the ‘Woodstone’ oven cooks perfectly thin and crispy flatbreads and pizzas to perfection. Particularly recommended are the warm crottin of Delamere goat's cheese with tomato chutney, pistachio nuts and citrus dressing, and the stupendous Morello cherry and almond tart. So if Delamere is your destination and perfect pub surroundings are your passion, then The Fishpool should delight you – so splash out and enjoy yourself at this winsomely wonderful country inn! The Fishpool Inn Fishpool Road, Delamere CW8 2HP Tel: 01606 883 277 thefishpoolinn.co.uk info@thefishpoolinn.co.uk Mon-Thu 11am-11pm, Fri-Sat 11-12am, Sun 11am-10.30pm (Food served Mon-Thu 12-9.30pm, Fri-Sat 12-10pm, Sun 12-9pm) ££££

INOUTMAGAZINE.CO.UK

EATING OUT - CHESTER & WEST CHESHIRE 117

EATING OUT - CHESTER & WEST CHESHIRE

GREEN BOUGH HOTEL

The luxury boutique hotel of choice for sightseers and visitors of Chester

Vouchers Treat your family and friends this season with a gift voucher for the Green Bough Hotel, which can be spent on dinner, delicious afternoon tea or a luxurious overnight stay. Tailor-made to your needs, you can create the perfect gift.

Afternoon Tea Afternoon tea is the perfect balance of decadence and luxury when you fancy a treat. Enjoy the Green Bough Hotel’s traditional or champagne afternoon tea and be spoilt for choice with the delectable array of finger sandwiches, scones and cakes.

Dine The Italian-inspired Olive Tree restaurant’s kitchen brigade demonstrate their innovation and passion, using the very best of local and regional seasonal produce to create exquisite food across the menu collection: • • • • •

Chef’s Menu Chef’s Free From Menus: Gluten-Free Lactose-Free Vegetarian

Sleep

Fashionably different, the fifteen individually designed After a day of shopping, sightseeing and socialising in Chester, you need a welcoming retreat to unwind in. Each of the 15 bedrooms and suites are individually designed and offer free Wi-Fi.

Located with easy access to motorways, train stations and airports. Within walking distance of Chester City centre. 118 EATING OUTon-site - CHESTER & WEST Complimentary parking andCHESHIRE fibre-opticINOUTMAGAZINE.CO.UK Wi-Fi.

EATING OUT - CHESTER & WEST CHESHIRE

THE WHITE HORSE Chester Racecourse, Chester CH1 2LY Tel: 01244 304 650 www.thewhitehorsechester.co.uk manager@thewhitehorsechester.co.uk Mon-Sat 10am-11pm, Sun 10am-9pm ££££

VERDICT: A family-friendly drinking and dining experience with something for everyone – including dog walkers, thanks to its location on the course. Don’t miss the classic Sunday lunches and regular events.

RESIDENCE RESTAURANT AND BAR 9 Mill Street, Nantwich, Cheshire CW5 5ST Tel: 01270 629 100 www.residence.uk.com info@residence.uk.com Mon-Thu 12-2.30pm, 6-10pm, Fri & Sat 10am-10pm, Sunday lunch 11am-5pm ££££ A fabulous cocktail bar, restaurant and private hire suite, Residence is a Nantwich architectural icon – a sumptuous Georgian mansion house originally built in the 1600s, whose most famous resident was former Lord Mayor of London, Edmund Wright. Maintaining its altogether superior status, Residence prides itself on hosting beautiful weddings and parties, as it is licensed for civil ceremonies. In keeping with this elegance, they create the most elegant cocktails, which you can specify to your own recipe if you wish – though you may well be tempted by their ‘Residence Royale’ (Chambord and chilled Prosecco) and ‘Residence Mojito’ (Bacardi, mint leaves, gomme, raspberries and lime, topped with Prosecco). Weekend brunch is a splendid affair, as is afternoon tea – you can choose either Royal Cream Tea or Champagne Cream Tea, starring the particularly outstanding pecan tart with salted caramel and vanilla ice cream. The dish of belly pork honey and thyme, apple and cider mash, green beans and crackling is also highly recommended, as are the sharing platters and grills. Unsurprisingly, Residence has garnered laurel wreaths of awards.

VERDICT: Nantwich’s top dining destination deserves your patronage! Don’t miss ‘Your Sunday Residence’: enjoy the opulent surroundings of the whole venue for free and get a complementary drink for you and your guests.

INOUTMAGAZINE.CO.UK

EATING OUT - CHESTER & WEST CHESHIRE 119

EATING OUT

Set in the stunning grounds of Chester Racecourse, The White Horse is nestled in the Paddock Enclosure, enjoying impressive views across the course. A spectacular location with the added convenience of free parking, the gastro pub serves up sensational food in a rich wooden interior bedecked with oak dining tables, plaid banquettes and casual seating. This rustic look will be continued with the new extension, set to be completed in early November, featuring cosy booth seating areas. Sit back and bask in the comfort of the roaring log fires and superb drinks menu; nibble on smoked almonds; and enjoy cod cheek scampi from the light bites menu, or tuck into hearty aged Welsh beef from the wood burning charcoal grill. The kitchen provides a feast for the eyes, from stone baked pizzas and classics, to delectable desserts – dark cherry cheesecake with kirsch cherries, anyone? For the kids, there is a pirate ship-themed play area to explore, complete with a climbing wall and even a plank to feed their imaginations! Then to satisfy those rumbling tums, little diners can create their own pizza and pasta, followed by a scrumptious sundae. Shortlisted for Cheshire’s Pub of the Year Award, The White Horse prides itself on its talented chefs, friendly staff and of course, fantastic locally-sourced food.

EATING OUT - CHESTER & WEST CHESHIRE

PISTE WINE BAR & RESTAURANT 55 High Street, Tarporley, Cheshire CW6 0DP Tel: 01829 732 483 www.pistetarporley.com info@pistetarporley.com Mon-Wed 12-11pm, Thu-Sat 12pm-12am, Sun 12-5pm ££££ Piste is Tarporley’s perennial high street alpine hit – and, nominated for Nantwich Food & Drink Festival Dining Out Award 2013 (they won in 2011 and 2012), they’re doing great guns as ever. The chic yet informal family-run restaurant, inspired by the family’s love for all things alpine, is run by brothers-in-law head chef Paul Bebe and James Hughes, front of house. The venue’s family roots don’t stop there, either; the effortlessly cool décor is thanks to Lucie – Paul’s wife and James’ sister. The cool and comfortable ambience, complete with lantern light and antler chandeliers, makes Piste the ideal place for catch-ups with friends or special family meals alike. With live music on Thursdays, transforming from acoustic sets into livelier bands, Piste gives you as much thrill as a black run, and that’s before the delicious food and tempting cocktails – which are 3 for 2 during live music and between 10pm and 11pm on Fridays and Saturdays. Now open on Sundays, Piste keeps on developing an ever-growing wine list, including recent fine and handsome additions. Don’t miss their superb Sunday lunch menu while enjoying the soothing sounds of their live acoustic sets between 1pm and 4pm – the perfect way to round off your weekend. VERDICT: Highly recommended – whether or not it’s snowing! Whether you fancy nibbles, a meal from the locally-sourced à la carte menu or a glass of carefully selected wine, Piste’s main focus is quality, which runs through everything they do.

MUSSEL MONDAYS 2-4-1on kilos or half kilos of mussels any of the 6 ways we do them. 5 til 9pm every Monday

LOBSTER FRIDAY

Fresh lobster and frites every last friday of the month (Available all day while stocks last, pre-booking reccomended).

YOUR EVENT @ MOULES

Business or pleasure, corporate or private, moules a go-go is the place to be-be! 39 - 41 Watergate Row, Chester CH1 2LE. Tel : 01244 348818 info@moulesagogo.co.uk

www.moulesagogo.co.uk

120 EATING OUT - CHESTER & WEST CHESHIRE

INOUTMAGAZINE.CO.UK

EATING OUT - CHESTER & WEST CHESHIRE

Tucked away in the heart of Cheshire, The Royal Oak Hotel & Restaurant is a delight for visitors from far and near and the perfect location for ‘destination’ dining, relaxed drinking and cosy overnight stays. Built originally in 1822 as an inn and public house, The Royal Oak Hotel & Restaurant’s history is as colourful as its welcome; demolished in 1900 to make way for a railway station that never happened, rebuilt and hosting a bowling green and billiards room in the 1930s, and finally morphing into a superb dining experience and exquisite retreat for patrons and travellers – not a place to be missed. A HEARTY FEAST The Oak Restaurant continues to pride itself on serving the best quality fresh food ensuring locally sourced ingredients and an eclectic and hearty menu; its log burning pizza oven fires up to make the most divine flatbreads and traditional pizzas with toppings such as American hot chilli peppers, wood fired wild mushrooms and piccante sausage – there’s something for everyone. All food is made to order and diners are spoilt for choice with one of the most diverse menus in the area. Customers can devour dishes like the delectable eight-day aged Boland 10oz rib-eye steak served with Wirral watercress; aromatic pot-roasted pollock, chickpeas and chorizo tagine; or sea bass fillets with crab croquette, saffron fondant potato, roasted fennel and gazpacho dressing. Or for something a little lighter, The Oak Restaurant serves up some exceptional salads; char-grilled Malayan spiced chicken with chilli peanuts, coriander and lime yoghurt is a real winner. And if you’re searching for something homely and hearty on a Sunday you can delight in its famous Traditional Sunday Lunch for a mere £9.95 – a dish brimming with Yorkshire puds, crisp roast potatoes, creamy cauliflower cheese, three different choices of meats and a rich red wine gravy. Thirsty customers can wash these delicious dishes down with The Oak Restaurant’s stunning variety of

fine wines and local ales; a real treat. Whatever your appetite, The Oak Restaurant will surely satisfy your taste buds! REST, O WEARY TRAVELLER Not only does The Royal Oak Hotel dish up appetising food for your delectation, it also underwent an extensive program of re-development during 2013 which saw the building sympathetically restored and lovingly refurbished – keeping much of the original early-1900s features and character. In addition to the makeover, 12 sumptuous bedrooms were appointed, each named after a quaint village in Cheshire; lay your head in The Beeston or The Tattenhall for an evening of luxury and tranquillity. All rooms are fully kitted with modcons and individually decorated with charming soft furnishings and romantic lighting; ideal for that much-needed getaway. It also has some beautiful, versatile function rooms – along with a magical landscaped patio Garden Restaurant – which can accommodate both formal and informal occasions accompanied by a gorgeous range of hot and party buffets available on your request. A convenient distance between Liverpool and Manchester and close to airports and mainline railways stations, The Royal Oak Hotel & Restaurant is perfectly situated to welcome all visitors to Cheshire who are looking for a delightful overnight stay, a memorable function or a hearty meal with a warm welcome. The Royal Oak Hotel and Restaurant Chester Road, Kelsall CW6 0RR Tel: 01829 751 208 info@theroyaloakkelsall.com www.theroyaloakkelsall.com Open: Mon-Sat 12-2.30pm, 5-9pm; Sun 12-9.30pm

INOUTMAGAZINE.CO.UK

EATING OUT - CHESTER & WEST CHESHIRE 121

EATING OUT

THE ROYAL OAK REWARDS

EATING OUT - CHESTER & WEST CHESHIRE

THE CHESTER FIELDS COUNTRY PUB & RESTAURANT

At Spitting Feathers’ Brewery Tap, we are determined to offer the widest selection of the best cask ales. Our good, honest food is freshly prepared, using seasonal ingredients and sourced wherever possible, from local suppliers.

Sandfield Farm, Chester Road, Bridge Trafford, Chester Cheshire CH2 4JR Tel: 01244 303 100 www.thechesterfields.co.uk enquireinn@thechesterfields.co.uk ££££ The Chester Fields is a stunning country pub and restaurant set in the heart of the Cheshire countryside, only four miles from Chester city centre. With glorious gardens for al fresco country dining and private ski-style huts for drinking ice cold beer, great real ales and authentic Austrian Schnapps, this is one of the region’s premier venues with the very best views in the county. Look out for events such as Wednesday Steak Night and Wine Down Wednesday, plus 50% Food Discount Night and their January Sale in 2014, not forgetting the exciting falconry experience with birds of prey including a full English breakfast or lunch for your group. And every Sunday, enjoy locally sourced roasts with all the trimmings. VERDICT: A beautiful country pub/restaurant with an excellent menu and some great ideas for a day out – definitely worth a visit.

The Brewery Tap | 52-54 Lower Bridge Street Chester | CH1 1RU 01244 340999 www.the-tap.co.uk

THE PHEASANT INN The Pheasant Inn, Higher Burwardsley, Tattenhall, Cheshire CH3 9PF Tel: 01829 770 434 www.thepheasantinn.co.uk info@thepheasantinn.co.uk Mon-Thu 12-9.30pm, Fri and Sat 12-10pm, Sun 12-8.30pm ££££ This pub is an absolute joy, and should be patronised by anyone who appreciates the great institution of the English inn! Decorated in a cheerful and traditional manner, it’s warm, welcoming and relaxed, and it serves good, honest, wholesome food using fresh local produce. Quite deservedly, it’s been justly recognised for its top-quality dishes with an AA dining award, as well as praise from both the Michelin Good Pub Guide and Egon Ronay Guide. You can enjoy delicious meals bathed in the warmth of their cheerful open fires, and a particularly delicious current menu delight is the pot-roast guinea fowl with sage dumplings and pomegranate and pumpkin tortellini. The Pheasant has a fantastic wine list featuring wines from around the world, and the bar is equally generous in its offerings of at least four real ales; in fact the pub has been applauded for its well-kept beer by CAMRA and has been featured in the Good Beer Guide. If you want to totally relax and stay overnight, there’s a choice of 12 beautifully decorated en-suite rooms, either in the delightful stone-built main building or in the pretty ivy-clad stable wing. VERDICT: A lovely pub in an exquisite location, tucked away in the Peckforton Hills, with great views of the Cheshire Plain.

122 EATING OUT - CHESTER & WEST CHESHIRE

INOUTMAGAZINE.CO.UK

EATING OUT - CHESTER & WEST CHESTER

AMBER LOUNGE CHESTER 8 Watergate Row, Chester CH1 2LD Tel: 01244 316 477 wwww.amberlounge.com chester@amberlounge.com Mon-Wed 11am-11pm, Thu-Sat 11-2am, Sun 11-1am ££££

EATING OUT

Nine years of experience and impeccable service have made this eclectic destination a polished gem of Chester’s social life. Set in a Chester Rows building dating from 1604, it boasts many original features, making it an inviting venue that adds style to any occasion. Its excellent homemade food, outstanding service and impressive attention to detail are what make Amber Lounge Chester so popular. For proof of all three, ask for their most-ordered dish –100% Angus Beef Burgers – and observe the superb service plus detailed care of preparation and presentation of this delicious meal. You might also want to try the chicken and chorizo salad with basil mayonnaise or the seafood linguine served with garlic ciabatta. Amber Lounge cocktails are a must (there’s an extensive list of classic recipes and new inventions) which you can also enjoy in Chester’s sister venue in Knutsford – a much-loved night spot just off the affluent King Street. Rightly awarded Bar of the Year in the CUBA Awards in 2011 & Star Pubs Best Distilled Spirit Bar in the UK 2012, Amber Lounge Chester is the quintessential destination for sociable dining, after-work cocktails and weekend entertainment! VERDICT: Vintage Chester style and professionalism are the hallmarks of this favourite haunt – and with both live DJs and bands, it should be right at the front of your little black book for a top Cestrian night out!

RESTAURANT 1539 Grey Friars, The Racecourse, Chester CH1 2LY Tel: 01244 304 611 www.restaurant1539.co.uk restaurant1539@chester-races.com Food served: Mon-Sat 12-3pm, 6-9.30pm, Sun 2-5pm ££££ Since Chester’s first horserace in 1539, Chester Racecourse has seen many changes over the years. Then, in 2008 came the aptly named Restaurant 1539. With the unparalleled scene of the racecourse towards the River Dee and North Wales, the restaurant has a menu boasting locally-sourced ingredients, from irresistible dishes such as seared scallops and char grilled Cheshire pork loin to delectable desserts including artisanal ice creams and sorbets. Appreciate the unique location while unwinding with a delicious glass of wine from the restaurant’s impressive collection. The frequently changing specials are a feast for the eyes too – expect fresh herbs from the restaurant’s herb garden, mussels and seabass from Menai and Conwy Valley lamb. Described as ‘the best view in Chester’, The Roof is a welcome retreat for Saturday night cocktails or family gatherings alike – or why not book a private event and have The Roof all to yourself? See Chester from a whole new perspective then retreat inside to the comfort of the restaurant. VERDICT: The contemporary interior and skilled team are merely the start of this dining experience in the heart of Chester. Don’t miss the Sunday lunch menu – enjoy two courses for £15.39 – or the live music for fun, food and a fantastic atmosphere.

INOUTMAGAZINE.CO.UK

EATING OUT - CHESTER & WEST CHESTER 123

EATING OUT - LIVERPOOL & WIRRAL

LIVERPOOL & WIRRAL The stunning Wirral Peninsular and the historic, culture-rich city of Liverpool offer a pick and mix of arty cafés, international restaurants, inviting delis and lunch deals galore.

BISTRO QUI?

see feature on page 128 for contact details

CAMP AND FURNACE

0151 708 2890 p136

FAZENDA

0151 227 2733 p125

IL FORNO

0151 709 4002 p126

NOVA

0151 342 9959 p134

P&D DELI

0151 708 7117 p130

SAPPORO LIVERPOOL

0151 668 0010 p131

WHAT’S COOKING?

0151 707 2023 p132

124 EATING OUT - LIVERPOOL & WIRRAL

INOUTMAGAZINE.CO.UK

EATING OUT - LIVERPOOL & WIRRAL

EATING OUT

FAZENDA FANTÁSTICO!

A TASTE OF BRAZIL IN THE HEART OF LIVERPOOL The spectacular Fazenda Rodizio Bar & Grill is a delectable meat feast in Liverpool’s coveted Exchange Flags, bringing to the city a culinary experience inspired by some of the finest restaurants in Brazil. The whole ethos at Fazenda is centred on continuous tableside service which is second to none, and guests are able to control their food delivery by displaying their green (go) and red (stop) cards to the gaucho chefs proffering sizzling racks of meat. Each sitting includes up to 15 different cuts of meats – including beef, pork, lamb and chicken – all prepared over a traditional Brazilian grill. Recommended is Fazenda’s signature cut, Picanha (Pea-can-ya); a juicy and flavoursome meat that melts in the mouth, and the Filet Mignon which is expertly prepared from the most succulent part of the beef tenderloin. Other specialities include Bife Ancho (beefee an-cho); a cut from the prime part of the rib-eye, and the Contra Filet (con-tra fil-ay); Fazenda’s spectacular sirloin. As well as an impressive meat feast, the Fazenda experience includes a buffet of mouth-watering salads, freshly cut vegetables and traditional side dishes. The Feijoada traditional Brazilian black bean stew with beef and pork, best enjoyed with Brazilian farofa (toasted manioc flour with red onions and bacon), is a definite stand-out dish from the salad bar. If you have room left, you should try the signature dessert – the Marquise de Chocolate. The delicious brownie base and thick layer of doce de leite (caramel), topped with freshly whipped cream

and chocolate shavings is a must for anyone with a sweet tooth and discerning taste buds! Another impressive feat is the dazzling wine list which features some exquisite South American wines, predominately from Argentina and Chile, as well as fantastic European offerings from France, Spain and Italy. The restaurant offers a sumptuous dining experience for all, from the amazing menu to the gorgeously elegant interior, complete with delicate lighting, flaming wall features and stylish, rustic decorations. Whether you are looking for a unique dining experience or you simply want to have a few drinks in a stunning setting, Fazenda will not disappoint. This Brazilian bonanza is shaping up to be a fantastic new addition to Liverpool’s food and drink scene. Fazenda Liverpool Exchange Flags, Liverpool L2 3YL www.fazenda.co.uk 0151 227 2733 Liverpool@fazenda.co.uk Lunch: Mon-Fri 12-4pm, cost £16.70 per head Sat-Sun 12-4pm, cost £18.70 per head Dinner: Sun-Thu: 5-10pm, cost £25.90 per head Fri-Sat: 5-10pm, cost £27.90 per head ££££

INOUTMAGAZINE.CO.UK

EATING OUT - LIVERPOOL & WIRRAL 125

EATING WIRRAL EATING OUT OUT -- LIVERPOOL CHESTER & & WEST CHESHIRE

IL FORNO: WHAT YOU NEED TO KNOW! GET CLUED UP ABOUT THIS FABULOUS ITALIAN RESTAURANT! If you want to get the best out of your choice of restaurant, it helps to know a little about the place you’re visiting – so before we go any further, the first thing you need to know is that if you want to choose the best Italian restaurant in Liverpool, it’s hands-down Il Forno, located in the East Village and with nearly 10 years’ experience of serving first-class food under its belt. Il Forno is run by brothers Paolo and Donato Cillo (Paolo is head chef, Donato is the restaurant’s general manager), Il Forno has built up a loyal clientele of faithful customers who return time after time – but that’s hardly surprising, given Il Forno’s ability to deliver truly authentic Italian food based on home-grown expertise; the brothers are from Basilicata in southern Italy, with a lifetime steeped in traditional Italian cooking and restaurant management. They like to stay true to their roots, so Paolo takes the best Italian dishes from his childhood and puts his own spin on them – and given the brothers’ years of experience, their passion for great, authentic produce and their desire to always keep improving and evolving their craft, the result is that customers get the very best food, service, and an authentic Italian dining experience. HERITAGE FOCUS Everything about Il Forno’s choice of produce, recipes and cooking methodologies focuses on heritage and quality – a combination that customers and critics alike find irresistible. And it’s a focus that is powerfully influential; each ingredient is sourced from speciality

126 EATING WIRRAL INOUTMAGAZINE.CO.UK EATINGOUT OUT--LIVERPOOL CHESTER &&WEST CHESHIRE INOUTMAGAZINE.CO.UK

EATING EATING OUT OUT -- LIVERPOOL LIVERPOOL & & WIRRAL WIRRAL

TOP TAKEAWAY FOOD! If you’re planning a big night in, rather than a big night out, Il Forno can make it even bigger! With Il Forno’s fabulous takeaways, delicious meals are quick and easy – and, just as important, they’re remarkably good value too. Their takeaway pizzas are in a different league from shop-bought or regular takeaway pizzas – and, baked in the restaurant’s custom-made state-of-theart pizza oven (imported from Italy) they’re absolutely delicious and divine. Il Forno also offers a wide range of delicious take-away pastas and vegetarian dishes, plus some of the finest desserts around – especially their real Italian gelato (ice cream), with a choice of flavours made to order. A MENU OF MIRACLES ‘Carne’, ‘bruschetta’, ‘pesce’ and ‘primi’; the words alone convey the joy and delight Italians take in their food – and if you want more examples of real deal Il Forno Italian dishes, consider the veal Osso Bucco Alla Milanese – or their pastas, created in their kitchens from genuine Italian flour. Their homemade stone baked pizzas, vegetarian dishes, anti-pasti and sumptuous desserts (gelato and pannacotta are heavenly) are further testimony to Il Forno’s culinary brilliance – and, of course, their wines are as superb as their cooking. Il Forno hand-picks them from the best varieties that Italy’s many regions offer – and if you need advice as to

choice, the waiters can match the perfect wine with your meal, or recommend a bottle your whole table is sure to love. You can mix and match wines with each course, too – exploring a new wine with each dish – and because they serve a whole range of wines by the glass, it’s an effortlessly easy way to discover new favourites and educate yourself on Italian wines at the same time!

EATING OUT EATING OUT

producers, such as its celebrated extra virgin olive oil. What’s more, the kitchen equipment is absolutely authentic, with the ice cream maker and espresso machine all being as delightfully, genuinely Italian as the ingredients and recipes that Il Forno diners adore. To create truly genuine dishes is, admittedly, demanding, but the results are superb – which explains why Il Forno has garnered so many plaudits: famous Italian chef Antonio Carluccio has praised them to the skies, and The Times has lauded their efforts, calling Il Forno ‘one of the best Italian restaurants in the UK’.

SPECIAL EVENTS FROM A SPECIAL RESTAURANT! Regular special events showcase Il Forno’s admirable culinary expertise; for example, Friday Fish Night is a must, when you can choose from a selection of four whole fishes served at your table, from only £22.95. The Il Forno Wine Club is another brilliant idea, with resident wine expert Alice Anastasiou presenting six wines from all over Italy, accompanied by cheeses, cured meats, olives, homemade Italian breads – and even chocolate! Everything about Il Forno – the menus, service, ambience and much more – is especially created to give you the true experience of authentic Italian cuisine as the Italians themselves would enjoy it; so now that you’re in the know about Il Forno, you can look forward to a very special time indeed!

Il Forno 132 Duke Street, East Village, Liverpool L1 5AG Tel: 0151 709 4002 www.ilforno.co.uk info@ilforno.co.uk Mon-Thu 12-2.30pm, 5.30-11pm; Fri-Sun 12-11pm ££££

INOUTMAGAZINE.CO.UK INOUTMAGAZINE.CO.UK

EATING EATINGOUT OUT- -LIVERPOOL LIVERPOOL&&WIRRAL WIRRAL127 127

EATING OUT - LIVERPOOL & WIRRAL

ALL SYSTEMS

GROW!

THE BISTRO QUI? EMPIRE SYSTEMATICALLY CONTINUES TO EXPAND – TO THE BENEFIT OF DINERS EVERYWHERE! If you wanted to find a prime example of a restaurant empire success story, you need look no further than Bistro Qui? – the outfit that owns and runs a series of French-style bistros and more across the region. Starting in Liverpool, 10 years ago, they took over Bistro Pierre in the Cavern Quarter. The popularity of this restaurant, which was an old corn warehouse, allowed owners and family members Mark Friend and Stephen Slater to open Bistro Jacques (Hardman Street) and Bistro Franc (Hanover Street); then they added The Hub Alehouse & Kitchen (Hanover Street) as well as Bistro Jacques in Shrewsbury. And still the expansion continues! They now plan on opening three more sites to the existing portfolio in the next six months, both in and out of Liverpool, so the Bistro Qui? trend is set to spread. Entirely new concepts in dining, one of the three new restaurants will be in the Cavern Quarter and will be called ‘The Button Street Smokehouse’, offering a completely different dining vibe to their existing eateries. As for the other two? Well, you’ll just have to wait and see! That’s the beauty of Bistro Qui?; they always have something up their sleeve and keep their customers’ curiosity and cravings fulfilled. On top of this, Bistro Qui? has the unique selling point of serving up high quality French-style dishes and fine gastro pub classics created from the best, locally-sourced ingredients, at an affordable price. In any of the bistros, be tempted by their take on French classics, including Moules

128 EATING OUT - LIVERPOOL & WIRRAL

INOUTMAGAZINE.CO.UK

EATING OUT - LIVERPOOL & WIRRAL

So what can we look forward to with their new sites? You can expect the same level of high service; warm and relaxed atmospheres; and rustic décor which oozes character – the ideal backdrop to an intimate meal for two, a family get together or a fun catch-up with friends after work. SPECIAL OFFERS FOR FOOD-LOVERS! In the meantime, Bistro Qui? has some brilliant offers to attract even more people to their existing restaurants. Finding themselves exceptionally popular with students of late, Bistro Jacques, located in the heart of student and theatre land, has a fitting student and business offer: ‘Le Lunch Speciale’ – a main course plus a drink and unlimited Wi-Fi for just £6.95. Other offers include Wine and Dine Nights: £15.95 for two courses from the à la carte menu and a bottle of wine per person, available between 4.30pm and closing time at Bistro Pierre on Wednesday, Bistro Jacques Liverpool and Shrewsbury on Tuesday and Bistro Franc on Sunday and at all venues on Mondays for students. Lunchtime offers include Le Lunch Rapide – £9.75 for three courses from a daily-changing menu with choice of five dishes for each course (between 12pm and 4.30pm across all the bistros); they’re also offering Assiette de France – £8.50 for a delicious platter of French favourites. And don’t forget Le Pre Théâtre, which is £11.95 for three courses. Aimed at theatregoers – but available to everyone – it’s on offer between 4.30pm and 7pm Sunday to Thursday, and between 4.30pm and 6.30pm, Friday and Saturday.

RIGHTFUL AWARD-WINNERS! Bistro Qui? has exhibited at the everpopular Liverpool Food & Drink Festival for three years in a row now (sporting their personalised Bistro Qui? green wellies no less!) – but it’s not just about the taking part for this successful group. Over the past three years, they have won awards including ‘Best Pub/Restaurant in Liverpool’ for The Hub Alehouse & Kitchen; ‘Best Customer Service’ for Bistro Pierre; and ‘Best Young Chef of the Year’ for Bistro Franc. So if you’re a Bistro Qui? fan, keep on enjoying their superb food and keep on the look-out for the next restaurants in their growing empire. They’re going to be bold, brilliant and memorable – and they’re coming your way sooner than you think! HOME GROWN WITH HAPPY CUSTOMERS! As a result of Bistro Qui? being a home grown restaurant group it has a loyal and local following, and with five eateries already in the bag and with more set to follow, this loyalty is sure to continue growing. And it’s no wonder it is so popular, really. Its exciting offers, daily-changing menu, chic and comfy restaurants and of course, expertly prepared food served by accommodating staff are the recipe for a successful restaurant – or five! Bistro Qui?’s current focus is on expansion, but quality is still their aim of the game, which is good news for the restaurants’ devoted diners – students, theatre-goers, shoppers, businesspeople and foodlovers alike will no doubt flock to the new sites once opened, yet remain loyal to the existing restaurants across Liverpool and Shrewsbury.

EATING OUT

Marinere, Boeuf Bourguignon and Duck à l’Orange amongst many others. It’s a good job there’s a hearty selection of wine, cocktails, real ales and world beers to wash it all down with.

Bistro Jacques Liverpool 37-39 Hardman Street, Liverpool L1 9AS Tel: 0151 709 1998 www.bistrojacques.com Bistro Pierre 14 Button Street, Cavern Quarter, Liverpool L2 6PS Tel: 0151 227 2577 www.bistropierre.com Bistro Franc Suite B, Church House, 1 Hanover Street, Liverpool L1 3DW Tel: 0151 708 9993 www.bistrofranc.com Bistro Jacques Shrewsbury 77 Mardol, Shrewsbury, Shropshire SY1 1PZ Tel: 01743 243 538 www.bistrojacques-shrewsbury.com The Hub Alehouse & Kitchen Casartelli Building, 12 Hanover Street, Liverpool L1 4AA Tel: 0151 709 2401 www.thehub-liverpool.com Mon-Wed 10am-11pm, Thu-Fri 10am-12am, Sat 9am-12am & Sun 9am-11pm

INOUTMAGAZINE.CO.UK

EATING OUT - LIVERPOOL & WIRRAL 129

EATING OUT - LIVERPOOL & WIRRAL

LUNCH

FOR LIFE Lunchtime doesn’t have to mean a cheese sandwich and a bag of crisps on a park bench, or worse, at your desk. With so many tempting lunch offers in Liverpool, why not swap your midday munch for a leisurely lunch instead? Take your pick from the top lunch deals across Liverpool, and if you’re hankering for an afternoon out, go explore and re-discover the hidden gems Liverpool has to offer. Immerse yourself in Liverpool’s culture and creativity by visiting one of its art galleries or historic buildings; or stroll its diverse streets and admire the impressive views across the River Mersey. This Capital of Culture city has a lot on offer for your lunchtime. • Take in Antony Gormley’s Another Place, on Formby beach • Visit The Beatles’ childhood homes • Stroll around Sefton Park and the elegant Palm House • Take in the views of the city from the Anglican Cathedral’s tower or the Metropolitan Cathedral

IL FORNO Two courses £9.95 or three courses £12.95, Mon-Thu 12-2pm, Fri & Sat 12-5pm, £5 pizza or pasta, Mon-Wed 12-2pm

THE MONRO Two courses £12

WHAT’S COOKING? Two courses £10, Mon-Fri 12-3pm

BISTRO JACQUES Le Lunch Rapide; three courses £9.75 EGO Lunch Rapido; main course & drink £8.95, Mon-Sat before 4pm

P&D DELI 24 Richmond Street, Williamson Square, Liverpool L1 1EF Tel: 0151 708 7117 www.pditaliandeli.com info@pditaliandeli.com Mon-Fri 9am-5.30pm, Sat 8am-7.30pm, Sun 10am-6.30pm ££££ Named after brothers Paolo and Donato Cillo, P&D Deli is a friendly, family-run Italian delicatessen. Paolo started at the age of 11 as a pot washer in his brother’s restaurant, and having trained at the prestigious Etoile Cookery School, he has an eternal passion for traditional Italian cuisine. Brother Donato, a true expert in Italian cuisine, opened his first restaurant at the age of 21, and also taught at a hotel and catering college in his home town of Potenza. Paolo’s wife, Mariana, manages P&D Deli’s restaurant, whilst Antonietta, (married to Donato) is the Head Chef in the deli. Her passion is preparing mouth-watering paninis, pizzas, homemade Italian ice cream and cakes, using the finest and freshest ingredients cooked with true Italian passion (check out her white chocolate and mango cake!). Eat in, or take away a slice of authentic Italian pizza, a boxful of delicious cannoli or a simple and exquisite Italian espresso - whatever you choose, it’s sure to be of the highest quality and taste! P&D also offers outside catering for all occasions - and dishes can be adapted to suit your own individual requirements. Whether it’s a corporate event, a family party or a private dinner, you can be assured of a bespoke P&D service that delivers creativity, quality, attention to detail and true professionalism! VERDICT: An authentic Italian experience that you simply can’t afford to miss! Busy and bustling, garrulous and friendly, this is the heart of Italy in the centre of Liverpool!

130 EATING OUT - LIVERPOOL & WIRRAL

INOUTMAGAZINE.CO.UK

EATING OUT - LIVERPOOL & WIRRAL

EATING OUT

WELCOME TO THE SHOW – WELCOME TO SAPPORO! Come to Liverpool for a positively theatrical Japanese restaurant experience! In the heart of Liverpool is a Japanese restaurant that is as much about theatre and spectacle as it is about food and drink. Sapporo Teppanyaki restaurant is an entirely modern dining venue offering authentic Japanese cuisine - such as sushi, sashimi, spring rolls, fried rice and sake - in a uniquely entertaining and welcoming atmosphere. That makes it an ideal place for a large group of friends who want to celebrate a cheerful night out – plus it’s equally enjoyable for couples who’d like to combine first-class entertainment with excellent cuisine. SPINS, FLIPS & CATCHES! Once you order your dishes, simply settle down and watch the show from the vantage point of your table in full view of the teppanyaki hotplates – which is where all the performance and cooking takes place. The talented chefs delight in displaying their incredible skills as they chop,

season and cook ingredients before your eyes. You’ll be amazed by their whirl of movement and colour as they spin, flip and catch ingredients; and even more amazing is the highlight of the show, when your chef sets light to the grill in a spectacular display of flames that leap up high the air to delight their audience. It’s thrilling, breathtaking and – don’t worry – it’s safe!

healthy food that’s cooked fresh, right in front of you, without the need for over-rich sauces or calorific ingredients. Particularly recommended are hot zensai appetisers like vegetable spring rolls and barbeque spare ribs, yakitori chicken on skewers, grilled aubergines, plus you can add all sorts of additional ingredients - from lobster to sirloin steak!

YOUR EGG SLICED IN MID-AIR! The main ingredients of teppanyaki cuisine are meat, fish and vegetables, so you can be sure that any and all of your choices from the extensive menu will be very familiar and adaptable to British and European tastes. You can enjoy steak, duck, pork, chicken, scallops – and much more – plus you can specify your very own choice of additional flavours, from chilli and garlic to barbeque, spicy, or mild seasoning. Their Japanese Egg Fried Rice is second to none - and when you see the chef slice an egg in mid-air, sizzle it in seconds and add just that right dash of spices, you’ll find it absolutely irresistible!

So if you love the thought of fresh food served piping hot – and with more than a dash of dazzling entertainment – then you can’t make a better choice than Sapporo, where juggling, sleight of hand and prestidigitation are all on the menu! 134 Duke Street, East Village, Liverpool L1 5AG Tel: 0151 668 0010 www.sapporo.co.uk Mon-Sat 12-11pm, Sunday 12-10.30pm ££££

HEALTHY FOOD SERVED FRESH Best of all, the essence of teppanyaki cooking is the preparation and serving of incredibly

INOUTMAGAZINE.CO.UK

EATING OUT - LIVERPOOL & WIRRAL 131

EATING OUT - LIVERPOOL & WIRRAL

SHOWTIME! A burger’s throw (too cheesy?) from the Echo Arena, What’s Cooking? is the ideal place to fill up before a family show or to enjoy drinks with your friends after a gig – why not try the aptly named Peach Perfect and Drumstick Martini cocktails post-gig? What’s more, they offer an Arena Express menu – two courses and a drink for £15; choose from What’s Cooking? favourites including jalapeno flamers, Swiss burger and BBQ ribs, washed down with a half pint of Becks or glass of delicious wine. With Strictly Come Dancing jiving to Liverpool in January; the marvellous Miranda Hart making an appearance in March; Gary Barlow arriving at the Echo in April; and CBeebies Live! entertaining the kids, you’re spoilt for choice – and that’s before you’ve looked at the What’s Cooking? menus! Equally as close to the BT Convention Centre, What’s Cooking? is also handy for businesspeople needing a spot of lunch or a post-conference tipple to unwind, making it a hub for both business and pleasure.

JANUARY 2014

FLOCK TO THE DOCKS! What’s on at What’s Cooking? Quite a plateful, and then some! Serving up delicious dishes, family fun and even some chomp-fuelled challenges, What’s Cooking? Bar and Grill is your one stop pit stop for fun and food. Set in the Grade I listed Queen Elizabeth Hall on the Albert Dock, What’s Cooking? is the much-loved dockside restaurant serving up Mexican and American-inspired dishes. Known for its friendly staff, welcoming, relaxed atmosphere and heavenly menus, What’s Cooking? ticks all the boxes when it comes to breakfast, lunch, dinner and drinks – but it doesn’t stop there!

DEFEAT THE MEAT!

6 JANUARY 2014: UNION J LIVE. Prices range from £25.50 to £31 23 JANUARY 2014: STRICTLY COME DANCING – The Live Tour. Prices range from £39 to £71.50

FEBRUARY 2014 1-2 FEBRUARY 2014: UK BABY AND TODDLER SHOW 2014. Standard Day Ticket: £12 Weekend Ticket: £20 VIP Ticket: £25 2 FEBRUARY 2014: ARENACROSS LIVE. Prices range from £11.50 to £43.50 6 February 2014: 2014 Premier League Darts. Prices range from £22.75 to £44.50 15 FEBRUARY 2014: RUSSELL BRAND – MESSIAH COMPLEX LIVE. £31 per person

132 EATING OUT - LIVERPOOL & WIRRAL

Alongside nibbling nachos, picking at platters and devouring the desserts, What’s Cooking? also invites you to digest their challenges – do you think you have what it takes? First up is Can You Beat the Meat? Be faced with a 40oz tender, Australian rump steak; 16oz of steak house chips; grilled tomato, garlic mushrooms and onion rings – eat the lot within 25 minutes and pay nothing! Next is the Olympic Burger – but what’s in a name? Well, two 12oz Aberdeen Angus burgers for a start. These are nestled inside 16oz of French boule bread with a whole cos lettuce and whole onion, three field mushrooms, six rashers of bacon, six slices of cheese, 12oz of gherkins and jalapenos, 12oz of fries, 8oz of chilli con carne and 4oz of cheese sauce! Phew! Manage to eat it and beat it in 24 minutes (that’s an ounce of burger per minute!), and the lot is free. But the entertainment it will provide your on-looking friends (and other diners!) will be priceless. Will you step up to these meat feasts, and join the What’s Cooking? wall of fame?

INOUTMAGAZINE.CO.UK

EATING OUT - LIVERPOOL & WIRRAL MARCH 2014

FAMILY FUN

££ £

£10,000 GIVEAWAY!

The Albert Dock gem has been a popular hangout since 1978 and now you can be part of the club. What’s Cooking? is offering diners the chance to win £10,000 worth of prizes. Their loyalty card scheme opens up a whole host of opportunity for first time visitors and longstanding fans alike. When you sign up online, you receive a pre-loaded £10 loyalty card which you can use to treat yourself to a lazy lunch or a delicious dinner with friends – how you spend your credit is up to you! Being part of the loyalty scheme entitles you to discounts, plus, every time you visit and swipe your card, you gain loyalty points which can be exchanged for cash discounts, so sign up and join the club!

9 MARCH 2014: JACK WHITEHALL – GETS AROUND LIVE. £32 per person 14 MARCH 2014: THE WANTED – WORD OF MOUTH TOUR. Prices range from £28 to £50 EATING OUT

A big part of the What’s Cooking? ethos is to make diners feel happy and at home; offering comforting courses in a friendly and fun setting. Thanks to the free Nintendo DS and Wi-Fi, plus private booths with TVs, it’s the ideal base for a family treat or catch-up with the kids. You will always find families enjoying a fun-filled morning followed by a scrumptious lunch, or an active afternoon rounded off with a hearty family dinner. Family, fun and food are on the menu at What’s Cooking?, so tuck in and join in with the free activities they have to offer, from balloon making to face painting. Ever-popular with the kids, the restaurant also caters for local schools to come and make pizza, while the colouring competitions stir the competitiveness of little and big kids alike. Be part of the What’s Cooking? family and join in the fun, while enjoying scrumptious grub.

1 MARCH 2014: THE AUSTRALIAN PINK FLOYD SHOW 2014. Prices range from £32 to £83.50 (gold VIP package) and £109 (platinum VIP package)

20 MARCH 2014: RUSSELL HOWARD – WONDERBOX LIVE. £31 per person (including booking fee). Plus £2.25 handling fee per order 24-25 MARCH 2014: MIRANDA HART – MY WHAT I CALL, LIVE SHOW. £31 per person

APRIL 2014

OFFICIAL LFC PARTNER With both institutions being in the heart of the city and serving loyal locals and tourists, it seems fitting that What’s Cooking? is an official Liverpool Football Club partner. Upholding the vibrant character of Liverpool, What’s Cooking? also shares the same mentality as LFC, in that it’s full of life, passionate about Liverpool and constantly creating a buzz. Being an official agent of the club, What’s Cooking? can arrange Anfield Stadium Tours for you, your friends and family, offering food packages to enjoy before your tour (from breakfast through to dinner, depending on kick-off). The restaurant can also arrange luxury transport to and from the ground to complete the experience. All packages are tailormade to suit your group’s needs, making your Anfield experience an unforgettable one whether it’s for a birthday or you simply want to make your usual match day a little more special.

What’s Cooking? Bar & Grill 24 Britannia Pavilion, Albert Dock, Liverpool L3 4AN Tel: 0151 707 2023 www.whats-cooking.co.uk liverpool@whats-cooking.co.uk Mon-Sun 10am-10pm ££££

INOUTMAGAZINE.CO.UK

2-6 APRIL 2014: DISNEY ON ICE PRESENTS WORLDS OF FANTASY. Prices range from £15.40 to £42.50 11 APRIL 2014: GARY BARLOW – SINCE I SAW YOU LAST THE TOUR. Prices range from £39 to £61.50 17 APRIL 2014: CBEEBIES LIVE! THE BIG BAND. Prices range from £14.30 to £32.45

EATING OUT - LIVERPOOL & WIRRAL 133

EATING OUT - LIVERPOOL & WIRRAL

SPELL-BINDING

SEASONALITY! Nova’s Moyo Benson is a magician at conjuring the very best from seasonal produce! When you visit Nova on the Wirral, you’ll find yourself in the capable hands of a cuisine genius who’s a positive magician of ingredients, a conjurer of tastes and flavours who will delight and amaze you with his kitchen dexterity! Moyo Benson is the wizard chef in question - and he, along with his wife Jana, run this fantastic and much-loved restaurant with flair, creativity and love. The restaurant is named ‘Nova’ after the Slovakian word for ‘new’ – Moyo’s wife, Jana, hails from Slovakia and is very involved in the development of the business, which is all about cultivating a new way of thinking about dishes and local ingredients. Moyo has many years’ experience as a chef and is passionate about offering customers a magical gastro-dining experience within the context of a relaxed and welcoming approach to restaurant dining. Moyo landed in the Wirral by way of Nigeria and then Edinburgh, and he speaks highly of his experience with Nigerian cooking, and cites his mum’s food as some of the most beautiful he’s ever tasted!

Pigeon breast with Iberico ham & vegetable spring rolls, Jerusalem artichokes and deep-fried parsley root

CREATING A PICTURE OF TASTE – FOLLOWING MOTHER NATURE Moyo lives for food, and begins each carefully crafted recipe with a ‘picture of taste’ in his head. He then works backwards from that concept, and with sleight of hand bringing together the ingredients and the look of the dish to create culinary perfection. Similarly, Moyo takes his ingredients very seriously and follows seasonality – espousing the philosophy that he must ‘follow Mother Nature’ rather than trying to control nature and use out-of-season produce. Moyo has a very special relationship with his suppliers and works closely with them to get the best out of the produce they provide; he obtains most seasonal veg from Peter Jones at Wirral Watercress (a successful three-year partnership that’s still going strong!) – and together, Moyo and Peter plan the restaurant’s veg needs up to a whole year in advance, so that Nova’s menus can reflect the freshest seasonal ingredients. Mushrooms are picked at West Kirby and meat is sourced from places such as Barnston on the Wirral and Tatton Park near Knutsford. A BRILLIANT BAKER! As well as being a master-chef, Moyo loves the whole heavenly process of making bread, and so he bakes his own bread on the premises, turning out rye, white organic and five-seeded loaves all before breakfast! Also on offer are Moyo’s home-made scones and teacakes – and with the restaurant holding up to 42 people comfortably, it’s a perfect size for private functions or business events, plus they can serve a brilliant buffet for up to 50 people. So bring your friends, form a group, gather a crowd and come to Nova – where a magical menu is on offer, with seasonal produce that will have you amazed and spellbound!

PARSLEY ROOT Parsley’s little secret; the root is a beautiful autumnal/early spring vegetable, a member of the carrot family and similar in taste to celeriac and turnip. Nova sources its stock from Peter Jones’ farm on the Wirral, just a stone’s throw from the restaurant.

Nova Restaurant 68 Pensby Road, Heswall, Wirral CH60 7RE Tel: 0151 342 9959 www.novarestaurant.co.uk info@novarestaurant.co.uk Open: Tue-Sat 12-2.30pm & 6pm-late, Sun 12-8pm ££££

CARROTS A sweet, crisp root vegetable, at its best during the winter; and so versatile, that it makes several appearances on Nova’s menu throughout the colder months.

134 EATING OUT - LIVERPOOL & WIRRAL

INOUTMAGAZINE.CO.UK

EATING OUT - LIVERPOOL & WIRRAL

IBERICO HAM

PIGEON PIGE GEON GE EON

Nova skips over to the continent for this delicacy and uses a choice traditional pig farmer in Spain. Flavoured from the acorns the Iberian pigs feed on, this cured ham is sweet and nutty.

Novaâ&#x20AC;&#x2122;s pigeon is supplied from Barnston on the Wirral, shot and delivered to the restaurant the very same day; as fresh as you can get!

JERUSALEM ARTICHOKE

ONION A hardy vegetable, the onion can be harvested throughout the winter. Nova picks its produce from the Wirral to keep its dishes as fresh as possible.

LEEKS British leeks are at their best between November and April; and being such a versatile vegetable, Moyo uses local leeks in many of his winter dishes.

INOUTMAGAZINE.CO.UK

EATING OUT - LIVERPOOL & WIRRAL 135

EATING OUT

Available from late autumn into winter, this hardy root is strong, earthy and crunchy and a good source of iron. Nova, again sources its stock from the Wirral.

EATING OUT - LIVERPOOL & WIRRAL

AVANT-GARDE

AS A MAIN COURSE –

WITH A SIDE ORDER OF

ICONOCLASM!

Camp and Furnace radicalises the concept of food and drink – and takes you on a journey in which art and cuisine become one!

136 EATING OUT - LIVERPOOL & WIRRAL

INOUTMAGAZINE.CO.UK

EATING OUT - LIVERPOOL & WIRRAL

THE ULTIMATE WEEKEND DESTINATION More and more, Camp and Furnace is becoming the weekend destination for Liverpool’s people who know where the epicentre of the city’s creative essence is located. All sorts of events take place at the weekend, including Food Slam Fridays, which are gloriously hedonistic large-scale supper parties where food meets drink, feasting meets dance music and people meet people! Food Slam Fridays are all about sharing, grazing and socialising, whilst enjoying great-quality street food and drink, set against the backdrop of a big, loud and confident club vibe. Food tastings and workshops are incorporated within these idiosyncratic events in order to showcase brand-new food trends, and you can expect unexpected guest appearances from culinary and drink ambassadors from around the UK. This year has seen a number of one-off Food Slam specials –

including an indulgent chocolatecoated Food Slam celebrating National Chocolate Week and even a German Oktoberfest! Twice a month the Food Slam also goes head to head with Rockaoke – a naturally more irreverent Camp and Furnace twist on traditional Karaoke, where Food Slammers get to truly sing for their supper on stage with a live rock band, dry ice and stadium visuals! Food Slams are every Friday in The Furnace between 6pm and 2am with free entry – simply pay for what you eat and drink. Food Slam menus are posted in advance and can be found on the Camp and Furnace social media pages every week. SUPERB SUNDAY ROASTS The Electric Kitchen is another concept unique to Camp and Furnace – a pop up food event described as a restaurant/club mashup, combined with cyber-dining and controlled 100% by a DJ – naturally! Four chefs cook on an ‘80s-style illuminated dance floor (which changes like a chameleon depending on the music) whilst the whole event is filmed. A one-off event this year, but watch this space for another in 2014! More traditional, perhaps (but no less quirky) are the Sunday Roasts, comprising beef, chicken and lamb – or more precisely, 28-day dry-aged Lancashire sirloin, whole roast chickens from the heart of rural Brittany and heritage Herdwick lamb, served on wooden trenchers with locally-sourced, seasonal vegetables. Wild mushroom and goats cheese wellington with all the trimmings is made to order for vegetarian diners. The weekly affair takes place from 1pm to 6pm in the ‘indoor park’, where you can carve your own lunch and tuck in, preferably with a bottle of their superb wine, or with Camp and Furnace’s own-brew Brown Bear beer.

EATING OUT

The cool, left-of-field name says it all; it prepares you for the unexpected and hints at the distinctly unusual. Which is just perfect, since Camp and Furnace positively defines the concept of unusual and the unexpected! Within its artfully stripped-back, utilitarian and industrial-looking surroundings, the venue combines a heady mix of creative events. What’s more, street food, pop-ups and food slams all grace its amazing interior; and it is as much a festival village as it is an indoor market, fashion emporium and dining setting. But while lots of events run through the venue’s week, it is high quality and innovative food that underwrites everything Camp and Furnace is about, and is what its reputation is built on. Industrial lighting creates a clean, crisp and linear vibe, within which the kitchen is the heart of the machine; the soul and spirit of the entire enterprise. Given its relative youth (Camp and Furnace opened last year), it has already attracted rave reviews from the great and the good of the food world, including no less a personage than celebrity chef Simon Rimmer and Times food critic Charles Campion. Located in Liverpool’s Baltic Triangle, it’s in the very heart of an upcoming area of the city quoted by many style pundits and fashionistas as Liverpool’s equivalent to New York’s Meat-Packing District. Attracting arty, edgy types who appreciate no-frills good food, music and art, Camp and Furnace is proving to be hugely popular with hipsters and happeningseekers, young creatives and music/ media gurus who come here to pitch ideas, tuck in and absorb the creative energy that makes this place tick.

So if you fancy food as an art form; if you like the company of free thinkers and radical culture – then Camp and Furnace is definitely for you! Expect the unexpected, be prepared for the unbelievable – and enjoy the unimaginably, inconceivably wonderful! Camp and Furnace 67 Greenland Street, Liverpool L1 0BY Tel: 0151 708 2890 www.campandfurnace.com enquiries@campandfurnace.com Food served Mon-Fri 8am-9pm, Sat 10am-9pm, Sun 10am-6pm Bar closes Mon-Wed 10pm, Thu 11pm, Fri-Sat 2am, Sun 9pm ££££

INOUTMAGAZINE.CO.UK

EATING OUT - LIVERPOOL & WIRRAL 137

EATING OUT - NORTH WALES

NORTH WALES

Enjoy the tastes of Wales in one of its many sublime restaurants, serving everything from locally-inspired dishes to international cuisines. Whether you fancy a traditional Welsh breakfast or a filling brunch, North Wales has the eatery for you.

THE BLACK LION INN

01407 730 718 p141

ESCAPE BOUTIQUE B&B

01492 877 776 p145

THE IMPERIAL HOTEL

01492 877 466 p145

SEIONT MANOR

0845 072 7550 p142

THE TAVERN RESTAURANT & BAR

01244 550 485 p143

WHITE HOUSE

01745 530 000 p139

138 EATING OUT - NORTH WALES

INOUTMAGAZINE.CO.UK

EATING OUT - NORTH WALES

EATING OUT

A WARM WELCOME FROM

WHITE HOUSE! White House; not just a place where people can meet and eat, but celebrate and relax too – and all in the blissful surroundings of the North Wales countryside. As stylish as it is welcoming, White House serves up a tempting lunch and à la Carte menu, filled with the favourite classics, from cheese boards, pasta dishes and steak and ale pie, to inventive additions, such as the delectable goat’s cheese, pine kernel and basil mousse with bloody Mary jelly; pan roasted duck breast with parsnip purée; grilled fillet of seabass with braised celeriac; and the ultimate dessert, chocolate cheesecake with caramelised white chocolate ice cream. If there ever was an opportunity to use the recently coined phrase ‘food porn’, it’s now! It is the newly appointed head chef, Wesley Oakley, we can thank for this. With 20 years’ experience under his belt, Wesley and his team bring to the menu a passion for fresh, local produce and home cooking, while utilising the restaurant’s home grown fresh herbs, soft fruits and selection of vegetables. SOMETHING FOR EVERYONE An unassuming location perhaps, but with a mind-blowing menu, a trip to this rural gem will not disappoint. In the heart of the Vale of Clwyd, with the Clwydian hills on its doorstep, White House makes the ideal pit stop for walkers and cyclists. The Parry-Jones family, owners of the Rhuallt restaurant, welcomes every man and their dog (literally) to take delight in their family favourites to fine dining. They have it all, and more – alongside the 100 cover restaurant and fantastic new function room that accommodates

120 people, White House also boasts nine beautiful bedrooms including two penthouse suites for your complete luxury. A great base for the glorious countryside and coast of North Wales, why not book a relaxing weekend away to recharge your batteries? A light and modern space creates a relaxing environment for you to peruse the selection of cask ales and beers, wine and special whiskeys – pull up a pew and savour a well-earned drink while enjoying the peace and quiet of the pub’s charming location. With the original building still intact, White House is a blend of old and new, as loyal locals and new day-trippers alike come to enjoy the cheerful family bar lounge and vibrant coffee bar. The variety on offer, from afternoon tea to an overnight stay, allows you to make your White House drinking and dining experience individual to you. White House Holywell Road, Rhuallt, Denbighshire LL17 0AW Tel: 01745 530 000 www.whitehouserhuallt.co.uk enquiries@whitehouserhuallt.co.uk Mon-Thu 12-9pm, Fri-Sat 12-9.30pm, Sun 12-9pm ££££

INOUTMAGAZINE.CO.UK

EATING OUT - NORTH WALES 139

Idyllic Location, Inspired Dining Sit back and relax at this delightful coastal tavern whilst enjoying stunning panoramic views of Red Wharf Bay and feasting on delectable gastropub fare.

St. Davidâ&#x20AC;&#x2122;s Park, Red Wharf Bay, Anglesey LL75 8RJ Tel: 01248 852 341 www.thetavernonthebay.co.uk info@thetavernonthebay.co.uk

EATING OUT - NORTH WALES

THE BLACK LION INN Llanfaethlu, Anglesey North Wales LL65 4NL info@blacklionanglesey.co.uk Tel: 01407 730 718 Oct-Apr: open Wed-Fri 3-6pm, Sat-Sun all day, closed Mon & Tue. ££££

EATING OUT

This utterly gorgeous 18th century Grade II listed building is a noble and historic inn that has been recently renovated and extended, with a beguiling mix of modern and traditional décor. Slate flooring and wooden beams create a timeless feel to the interior, whilst contemporary lighting and furnishings provide the perfect modern contrast, and there’s a lovely ambience of warmth, welcome and relaxation. They use as much local produce as they can, sourcing seafood from local fishermen, beef from the owner’s father’s farm (where there’s a fine herd of Hereford cattle) and other meats from the local butcher. They also rear their own freerange pigs, as well as sourcing local cheese and ice cream from nearby artisan producers on the island of Anglesey. Excellent cask ales are on draught at the bar, whilst all food is cooked fresh to order, with a seasonal changing menu and a specials menu that alters weekly – the menus, in fact, can be tailored to suit all tastes. There’s a function room which seats up to 30 people, plus there are two comfortable guest bedrooms, one of which has a sofa bed and is suitable as a family room. Both have king-size beds, Egyptian cotton sheets and large walk-in showers. VERDICT: Deservedly in the Good Food Guide 2014, this is the perfect place to stay and explore the beautiful island of Anglesey!

OP EN

NO VE

THE ALLINGTON SUITE ROSSETT HALL’S BRAND NEW FUNCTION SUITE. Seating up to 140 Guests Perfect Wedding Venue Elegant Suite for Parties & Events Adjoining Lounge Bar Exquisite New Bridal Suite For all enquiries email: Tracy.elliott@rossetthallhotel.co.uk

Rossett Hall Hotel, Chester Road, Rossett, Wrexham LL12 0DE

www.rossetthallhotel.co.uk | Tel: 01244 571 000 INOUTMAGAZINE.CO.UK

EATING OUT - NORTH WALES 141

EATING OUT - NORTH WALES

SEIONT MANOR Llanrug, Caernarfon, Gwynedd LL55 2AQ Tel: 0845 072 7550 www.handpickedhotels.co.uk/hotels/seiont-manor seiontmanor@handpicked.co.uk Mon-Fri 7-10am, 7- 9.30pm, Sat 8-10.30am, 7-9.30pm, Sun 8-10.30am, 11am-4pm, 7-9.30pm ££££ This gem of a hotel is located in the beautiful foothills of Snowdonia, and still possesses the delightful ambience of its origins as an 18th century farmstead. Embraced by beautiful grounds, the River Seiont flows through the estate, from where you can see the peak of Snowdon. Ideal as a holiday or weekend getaway, the hotel offers superb dining, with a sumptuous Fine Dining menu that changes seasonally, using the best of local Welsh produce; the slow roasted pigeon breast with cauliflower purée and the sticky date and Guinness pudding aren’t to be missed. In addition, the Brasserie menu offers comforting red onion tart, venison and classic desserts – or if you’re inclined towards the gentle art of fishing, you can even catch your own fish from the hotel’s lake and have the chef prepare it just how you like! Afternoon tea is a real institution here, and you can choose from four sumptuous lounge areas, complete with a real fire and library to ensure your total comfort and relaxation. Traditional afternoon tea for two is just £25 per couple, and features finger sandwiches, homemade scones with clotted cream, celebrated Welsh Bara Brith, warm Welsh cakes and their signature pistachio and orange cake – plus you can add a glass of champagne for a touch of decadence! VERDICT: An all-round winner in idyllic surroundings! The rooms are particularly gorgeous (spacious and with balcony or private terrace) and the hospitality is second to none!

It’s time to escape...

Escape Hotel is Llandudno’s premier contemporary boutique B&B offering a unique and charming venue for those seeking a decadent stay in North Wales. In addition to the 9 beautiful, individually designed bedrooms, the Hotel boasts a quaint, retro-inspired cottage, perfect for that luxury family getaway. 01492 877776 info@escapebandb.co.uk

www.escapebandb.co.uk

Escape Boutique B&B | 48 Church Walks | Llandudno | LL30 2HL

142 EATING OUT - NORTH WALES

INOUTMAGAZINE.CO.UK

EATING OUT - NORTH WALES

FOUR HUNDRED YEARS IN THE MAKING! The Tavern is a 17th century coaching inn that’s perfectly come of age! very own cask ale is called ‘Tavern’s Tipple’ and is brewed solely for them by the independent local Hafod brewery. It’s a light, hoppy blonde beer (3.5%) with a lovely nose and a deeply subtle taste – and it’s the perfect match for many of the dishes on offer. The Tavern delights in running private functions, and can organise formal or informal private parties and business events; staff are highly experienced and have worked in some top-end culinary establishments, so service is excellent – and all functions can be tailored to individual needs via bespoke menus and individually arranged event catering. So with four hundred years of history behind it, The Tavern has matured perfectly, delivering its wonderful balance of hospitality, good food and drink with a time-honoured professionalism that deserves time to sample, savour and enjoy! The Tavern Restaurant & Bar Mold Road, Alltami, Fflintshire CH7 6LG Tel: 01244 550 485 tavernrestaurant.co.uk petechef1@hotmail.co.uk Tue-Sun 12-11pm; Food served Tue-Sat 12-2pm & 5.30-9pm, Sun 12-6.30pm ££££

EPIC SUNDAY ROASTS – AND ITS VERY OWN ALE! The Tavern’s Sunday roasts are famous in the area, and justly so! They source Welsh black beef from a local butcher who is so skilled in his knowledge of meat that he can even tell Peter the age of the animal! The Tavern also serves up a selection of cask ales and top-end single-estate wines from a much respected local supplier, and Peter regularly goes on wine-tastings to search for special new wines to act as the perfect complement for his carefully prepared dishes. The Tavern’s

INOUTMAGAZINE.CO.UK

EATING OUT - NORTH WALES 143

EATING OUT

Authentic and original, steeped in history and stirringly evocative of times gone by, The Tavern enjoys a unique heritage as a wonderful 17th century coaching inn, and – heaven be praised! - still retains its gorgeous period features from centuries past. Quite rightly, it has retained its place in the Michelin Good Pub Guide for 2014, and Head Chef/ Patron Peter Wright’s experience as a chef at Michelin-starred restaurants has proved invaluable in The Tavern’s creative and hard-working kitchen. The menu is classically British and European in style, with a range of modern cooking techniques used to produce fabulous signature dishes such as trio of pork (loin, belly and braised faggot) with fondant potato and cider jus. The main focus is on seasonal and local produce, using Welsh lamb and Welsh black beef, with vegetables coming from Chester Produce (which grows all its goodies in the county of Cheshire). They also use Mostyn Organic, which grows its superb fresh vegetables in a traditional-style walled garden nearby. The Tavern boasts its own pastry chef who crafts supreme desserts such as traditional hot apple tarte tatin with cinnamon ice cream – or, equally delicious, tiramisu parfait with a coffee and Tia Maria sabayon.

Tre-Ysgawen Hall VENUES & HOTELS

Country House Hotel & Spa

To celebrate winning “BEST LARGE HOTEL ON ANGLESEY” for the 4th year running, and being recognized as one of the Top 13 Hotels in Wales by Visit Wales, we have the following overnight offer:-

£70 PER PERSON, PER NIGHT

Minimum two night stay This includes a five course dinner, breakfast and complimentary use of our spa facility. Also includes a glass of Prosecco per person. Based on 2 people sharing a room & subject to availability Quote ‘INOUT ’ OFFER on booking.

www.treysgawen-hall.co.uk

Visit and ‘Like’ our Facebook page for promotions and last minute offers www.facebook.com/treysgawen 144 VENUES & HOTELS

INOUTMAGAZINE.CO.UK

Capel Coch, Llangefni, Isle of Anglesey LL77 7UR • Tel: 01248 753270 • Email: spa@treysgawen-hall.co.uk

EATING OUT - NORTH WALES

THE IMPERIAL HOTEL The Promenade, Llandudno LL30 1AP Tel: 01492 877 466 www.theimperial.co.uk reception@theimperial.co.uk B&B Double room from: £99 ££££

VERDICT: A classic hotel with service and accommodation to match – and with those sea views and lovely rooms, this is the perfect all-year-round romantic getaway destination.

ESCAPE BOUTIQUE B&B Escape Hotels LTD 48 Church Walks, Llandudno LL30 2HL Tel: 01492 877 776 www.escapebandb.co.uk info@escapebandb.co.uk B&B Double room from: £89 ESCAPE COTTAGE 20 Old Road, Llandudno LL30 2NB Tel: 01492 877 776 Rooms for a week from £300

ESCAPE COTTAGE

Possessed of the fortunate and entirely desirable descriptor as Llandudno’s first contemporary boutique B&B, this chic, charming and seductive venue is cunningly housed in a Victorian villa close to the heart of Llandudno – making it an ideal venue from which to explore, hike, ride up the Great Orme and browse Llandudno’s shops amidst the period grandeur of this superb 19th century resort. There are nine individually designed rooms to suit every taste, mood and creative inclination - and amongst the many wow-factor rooms you’ll discover are Contemporary Deco, Urban Cool, Retro (choose from red or green!) the entirely sensuous Boudoir (crystal-encrusted LED wallpaper, of course!) and Calm & Light, with mood lighting and a canopy above the bed. There’s a fully licensed bar, DVD library, Playstations available on request, a 42” plasma screen TV in the lounge – and recent additions include a quirky, quaint Cath Kidston/ retro-inspired cottage ideal for two adults and two children. The cottage has a logburner stove, a cosy kitchen, plus spectacular views of the North Shore and the Great Orme – with the added benefit of Llandudno’s shops, cafés and bars being within easy child-friendly reach. Unsurprisingly, Escape is a finalist for the National Tourism Awards for Wales 2013, and entirely deserves to win! VERDICT: Quirky, fascinating and exquisitely unique, this delightful hotel reinvents Llandudno as the coolest destination in North Wales!

ESCAPE COTTAGE INOUTMAGAZINE.CO.UK

EATING OUT - NORTH WALES 145

EATING OUT

Important, imposing and impeccably well mannered, the Imperial is a hallmark Llandudno hotel of sublime and superior status, situated on the promenade and offering first-class service and hospitality. Boasting 98 bedrooms of four-star accommodation, rooms enjoy stunning views of the bay, and guests have full access to the hotel’s 45ft ozone-treated swimming pool as well as a fitness suite and gymnasium with all mod-cons, plus there’s also a sauna, steam room and beauty salon. Chantrey’s Restaurant has earned an outstanding AA Rosette, and they take pride in the fact that they use local, seasonal and marketfresh produce including Welsh cheeses, lamb and beef, as well as fresh seafood. They offer delightful evening dining on the Terrace, with the choice of a new Bar Snack menu of light snacks and main meals – and for a perfect winter getaway, they’re offering a top-value ‘Winter Wine and Dine’ deal; enjoy a three course dinner including a bottle of their wine of the month, accommodation and full breakfast from £159 per room per night. Available January and February 2014. For full details of all their offers, check their website for the latest updates.

QUAY

TIME T DINE... LUNCH AT THE QUAY

Fresh, local ingredients and the best seat in the house... 2 courses for

£14.95 or 3 courses for £19.95

12 - 2.30pm Monday - Saturday

AFTERNOON TEA Enjoy one of our traditional Welsh afternoon teas in our stunning location... Full Welsh Afternoon Tea Royal Afternoon Tea Hendrick’s Afternoon Tea From

Celebration Afternoon Tea Children’s Afternoon Tea Savoury Afternoon Tea

£12.95 per person or £25 for two

Served between 12.30 - 5pm, advanced reservations required

To book your table or to ﬁnd out more about dining at the Quay, please contact us by calling

01492 564100 or email sales@quayhotel.co.uk

quayhotel.co.uk

@quayhotelandspa

Quay Hotel and Spa

The Quay Hotel and Spa, Deganwy Quay, Deganwy, Conwy, LL31 9DJ

AT THE QUAY HOTEL

VENUES & HOTELS

VENUES &HOTELS Plan your ultimate party this winter and put your own stamp on a special occasion in your own private dining room! Take your pick of heavenly hotels, venues and celebration locations.

THE BELLE ÉPOQUE

01565 632 661 p150

THE GLYNNE ARMS

01244 569 988 p152

THE MONRO

0151 707 9933 p153

ROBINSONS BREWERY

0161 612 4061 p149

WILLINGTON HALL

01829 752 321 p155

INOUTMAGAZINE.CO.UK

VENUES & HOTELS 147

VENUES & HOTELS

HASSLE-FREE HOSTING Dining out as a group is a splendid way to enjoy great food and great company without the hassle of hosting at home – and while in the past, private dining rooms have been largely the domain of working lunches and fine dining establishments, they are back and come in all shapes and sizes! A century ago, private rooms for drinking and dining were big business in pubs and inns, where snugs and parlours were set aside for wealthy visitors and patrons who preferred not to be seen in the public bar (including ladies enjoying a private drink in times when it was frowned upon for women to be in a pub). Over the years, private rooms in restaurants became popular as exclusive enclaves for businesspeople and celebrities wishing to dine without being disturbed, but now they’re back with a twist, a popular addition to restaurants of all types which provide spaces for a huge variety of group get-togethers. A TABLE FOR TWO...OR TWENTY! Dining out with close friends, family or loved

148 VENUES & HOTELS

INOUTMAGAZINE.CO.UK

ones is always special, but being able to hire out your own private area within a restaurant environment gives more intimacy for larger groups. It also allows for hosting more guests than you might be able to accommodate otherwise, while at the same time offering an alternative to dining at a large table in a busy – and often noisy – open restaurant area that can detract from a special occasion. What’s more, the flexibility and diversity of these spaces is extraordinary! Private dining rooms are as unique as the restaurants that they are set in, and can vary hugely in terms of décor and ambience. There are themed rooms, rooms with incredible views, and rooms which make the most of the building that they are in. For example, Jamie’s Italian in Manchester is set in the former Midland Bank building on King Street, and houses its private dining room within the basement vault where 200 safety deposit boxes line the walls! There are formal dining rooms like the Paddock Club Room within the Michael Caines Restaurant at Abode Chester and more relaxed spaces, such as that at the Glynne Arms in

Hawarden – and rooms like The Kitchen at Malmaison Liverpool which look directly over the chefs at work. The Alderley Edge Hotel exudes luxury and its private dining room overlooks the stunning Cheshire countryside; or if you’re looking for some rustic charm then The Church Inn Country Pub, Mobberley, offers intimate private dining in 18th century surroundings. For a totally different private dining experience, Moules a Go-Go in Chester is available to hire for a spectacular seafood celebration. FABULOUS FOOD Of course, being set within a restaurant environment means that the menus available are magnificent. An à la carte menu may be available, but many restaurants also offer dedicated private dining and party menus, and multi-course dinners, tasting events and bespoke menu options tailored by the chef to your specific requirements – a wonderful way to host a hassle-free dinner party.

VENUES & HOTELS

THERE’S A

PARTY If you’re looking for a place for a fantastic private dining experience, a business event, office party or family celebration, here’s a great and original idea – a brewery! Of course to many beer-lovers, this sounds like heaven; but when you choose Robinsons Brewery in Stockport, it’ll tick boxes for ale aficionados, party people, history-lovers – in fact pretty much everyone! With an impressive heritage stretching back to 1838, Robinsons is one of the UK’s largest independent family brewers, with 340 pubs across the North West and Wales. This year, they celebrated 175 years of brewing excellence by opening a brand-new Visitor and Conference Centre. And whether you fancy a look round the brewery and a tasting session, a quick snack, a working lunch, business meeting or fully banqueted event, you can enjoy an excellent choice of modern British cuisine alongside a wide range of Robinsons cask ales at the Visitor Centre. CATERING FOR UP TO 90 GUESTS Available for corporate entertainment, business meetings, product launches and private hire, the Robinsons Visitor Centre provides the perfect venue for any event. They can tailor a menu to your requirements, and they run themed events such as ‘Meet the Brewer’, Food & Beer Matching, Cheese & Wine Tasting, and beer cocktail evenings. Whether it’s a corporate conference or private client dining, the rooms in the Visitor Centre can cater for between 20 and

A RANGE OF VISITOR CENTRE DESTINATIONS Specific event destinations at the Visitor Centre include the Unicorn Bar, where you can sample three different cask beers after a tour, or enjoy a specially adapted tutored tasting session. The Unicorn Bar is open to the public but will also part or fully cater for individual private events. The Unicorn Room is alongside the bar area, and with its soundproof folding walls, it can be a stand-alone venue – especially since it’s fully equipped with Wi-Fi, a presentation screen and surround-sound. The Old Tom Room is also fully kitted out with surround-sound and a full portfolio of training equipment – plus the Demonstration Kitchen can also be part of your event. A number of different corporate packages are available – or can be tailor-made around your specific needs; but whatever type of event you choose to plan at Robinsons Visitor Centre, you can be sure you’ll be well looked after, professionally served by excellent staff – plus you’ll definitely receive an ale and hearty welcome at a venue dedicated and devoted to draught beer! Robinsons Visitor Centre Apsley Street, Stockport, Manchester SK1 1JJ Tel: 0161 612 4100 www.robinsonsvisitorscentre.co.uk events@frederic-robinson.co.uk Tue-Sat 10.30am-6pm, Sun 12pm-4pm, (Open later for private events). Closed Mon ££££

VENUES & HOTELS

BREWING!

90 guests, with conference rooms containing surround-sound, large flat-screen TVs, laptops, DVD players, microphones and Wi-Fi – and all are adaptable to suit a variety of conferencing needs, from theatre-style presentations to banqueting and training. Additional space is available for breakout groups.

INOUT READER OFFER Robinsons Brewery is offering a 10% discount to INOUT readers when booking a conference or party for ten people or more up until 31 May 2014. Please call Robinsons Brewery on 0161 612 4100 for further details and quote ‘INOUT’. (Offer does not apply to stand-alone food orders or stand-alone brewery tours.)

INOUTMAGAZINE.CO.UK

VENUES & HOTELS 149

VENUES & HOTELS

40 FABULOUS MEMORIES AT THE

BELLE ÉPOQUE Celebrating a milestone 40 years in the business, the Mooney family reminisces on an eclectic mix of famous and iconic faces that have enjoyed top-end hospitality at the award-winning Belle Époque.

1. 2. 3. 4. 5.

In a private show, One Direction heartthrob, Harry Styles, once wowed guests with a performance in the dining room. Another well-known crooner, jazz singer ‘Good-Time’ George Melly often played The Belle Époque’s infamous jazz nights. Staff never understood his capacity to drink two bottles of port during his act… … and they were equally stunned by Roy Castle when he managed to play over 40 instruments in one night during his cabaret act, including a 30ft alpine horn!

When interviewed by Key 103’s Mike Toolan on her favourite restaurants, Victoria Beckham kindly gave The Belle Époque a glowing review causing the phones to light up like Christmas trees as a result. What was set to be a quiet week became bedlam… …another fan The Belle Époque’s restaurant had the honour of hosting was intrepid explorer, Sir Ranulph Fiennes, who enjoyed a lavish dinner!

Then when arriving for lunch one Valentine’s Day, with an abundance of bodyguards and chauffeurs, David and Victoria Beckham became stuck at King Street which was closed for road works…until the workers recognised the famous couple and quickly removed the barriers. It’s a good job they weren’t Manchester City fans!

7. 8. 9. 10. 11.

…David was also tasked with changing then baby Brooklyn’s nappy in the gents’ bathroom…eventually handing The Belle Époque staff the old nappy. Down to earth as ever! Likewise, our only Football world cup captain, Sir Bobby Charlton announced himself as “Mr Charlton” on arrival, modest as ever; take note, today’s prima donnas! Another stoic football legend, Graeme Souness (one of the toughest mid-fielders of several football generations) on hearing it was the couple on the next table’s 65th wedding anniversary, insisted on discreetly paying for their bill. They didn’t know until he’d left. The Belle Époque not only welcomed famous footballers, but famous thespians too; the ‘wrap party’ for Granada’s Brideshead Revisited included the stellar cast of Laurence Olivier, Claire Bloom, Anthony Andrew and Diana Quick… …and after another boozy celebrity party, Raymond Blanc and Roy Akerman were both ravenous and searching the Belle Époque for food at 4am. But it wasn’t Michelinstyle cuisine they were after…the pair wanted bacon butties of course!

12.

Another celebrity chef remembered at The Belle Époque is Marco Pierre White, when the restaurant was graced by his culinary skills…

150 VENUES & HOTELS

INOUTMAGAZINE.CO.UK

13. 14. 15. 16.

…but when the chef and his crew took over the kitchen to create a special menu to celebrate the launch of his iconic cook book White Heat, the team at The Belle Époque discovered just how loud he could shout! One prominent surgeon, noted for repairing human limbs, was disappointed with his fish and chip and threatened to tear the chef apart “limb by limb”! …perhaps not as qualified as a surgeon, Robert Hardy was stopped by a customer and quizzed about treatment for her pet Labrador; the famous actor starred in a vet series It Shouldn’t Happen to a Vet, but the diner thought he was a real vet! And yet more pet antics ensued when the legendary Jazz Singer Marion Montgomery’s ‘pussy’ went missing. As a young boy, Matthew Mooney remembers spending an evening looking for it. She had insisted on bringing it with her and it escaped – it was eventually found in the roof garden!

17.

Eminent actor, Jeremy Irons was less likely to lose his pet as he insisted on dining with his dog after filming Brideshead Revisited at The Belle Époque.

18.

29.

…however, a fortunate meeting was legendary songwriter Quincy Jones dining with Liverpool band Echo and the Bunnymen. A young member of The Belle Époque staff volunteered to work for free just so she could meet Quincy – and when he found out, he gave her a huge tip, worth more than her wages! Such a charming man.

More sporting heroes attended the sportsman’s dinner, where Danny Cipriani appeared to find audience questions a little uncomfortable – particularly when someone rudely asked : “Is Kelly’s rack as great as it looks?” Ever the gentleman, he simply replied “absolutely”.

Actors and politicians alike graced The Belle Époque, and during the famous local election campaign between Christine and Neil Hamilton and Martin Bell, both camps dined at the restaurant regularly and staff dreaded them bumping into each other! Fortunately it didn’t happen…

19.

Opposite to teetotal behaviour, cricket commentator, Henry Blofeld, stayed up until 3am regaling a bar full of customers with witty anecdotes…everyone fuelled on Côtes du Rhône, of course! Another entertaining evening entailed Les Dennis amusing diners and staff with his infamous impressions, including Norris from Coronation Street. Famous face, Radio 2 DJ and media mogul, Chris Evans, graced a Belle Époque party as a kissogram! Another amorous celebrity was Keith Floyd who, on a flying visit, announced he was “too tired for food…he could barely raise his glass,” which he said with a glint in his eye to a waitress. Staff recall that it was 3am before he left! Generous celebrity, Lawrence Dallaglio - the hard man of the English Pack - was so kind to the next table who were celebrating a special birthday, he insisted they drink his champagne! And speaking of champagne… …Helmut Newman, a famous local hotelier, always insisted on keeping his champagne corks. He claimed he was going to be buried in a coffin full of champagne corks and staff were, of course sceptical! Years later, on the day of his funeral he was buried with hundreds of corks!

27. 28.

Another unusual champagne request came from 70s football icon Mike Summerbee insisting on ostentatiously drinking champagne from a ladies shoe…(well that’s the printable version)! Similarly, the charismatic 70s soccer manager, Malcolm Allison, entered the restaurant in a full length fur coat and fedora hat, smoking a Cuban cigar. Everyone stopped and looked at “Big Mal” as he paused, scanned the room, then declared “who’s up for some f**king Champagne?” That ended as quite a night!

Another alcohol-fuelled memory was Dewi Morris downing an enormous glass of port in one, declaring: “Matthew, we are going to win the Rugby World Cup and the whole team are going to come here and celebrate…massively!” Unfortunately, they met Jonah Lomu in the semifinal, got beaten and Matthew has not seen him since. (He’s always very welcome though!)

30. 31.

39. 40.

Another awkward sportsman’s dinner moment happened when legendary rugby and British Lion hero, John Bentley, had an unfortunate microphone malfunction during the re-telling of his famous Lions try; thankfully he laughed about it afterwards, asking the staff if they liked his ‘Norman Collier’ impression!

Not famous, but definitely worth a mention, was the very smart young man that presented himself in his wedding tails as the ‘chief usher’. Unfortunately he was 24 hours too early for his brother’s wedding! He left rather crestfallen to return the next day.

Always firm supporters of sports, The Belle Époque took great pleasure in showing their backing for the athlete Diane Modahl by hosting a celebratory meal for her and her husband…

A final memorable arrival comes from the Hairy Bikers who filmed their Cheshire leg of the television series The Hairy Bikers’ Food Tour of Britain – they cooked up a storm of local produce in The Belle Époque kitchen. Delicious!

32. 33. 34. 35.

And another sporting icon, Freddie Flintoff, celebrated his wedding anniversary after winning the Ashes, at The Belle Époque. Talking of celebration, BBC Test Match Special cricket commentator, Henry Blofield, marked The Belle Époque’s 40th birthday by presenting the director, Matthew Mooney, with an award for special achievement.

The Belle Époque 60 King Street, Knutsford, Cheshire WA16 6DT Tel: 01565 632 661 www.thebellepoque.com info@thebelleepoque.com ££££

Another famous television personality, David Dickinson, remembered The Belle Époque when staff appeared on the show Flog It. Matthew Mooney was ‘flogging’ their Blackmoors antique statues on the first episode and David recalled selling them to The Belle Époque decades earlier from his shop is Disley!

36. 37.

…But perhaps more of a bargain hunter was Sir Alex Ferguson, who when dining with Walter Smith, thought The Belle Époque’s Chateau Musar was far too expensive…it was quickly discounted as Sir Alex is not a man you argue with! One more famous footballer arrived at The Belle Époque and parked his new Lamborghini in an extremely small space in the courtyard; nearly one hour and a 27 point turn later the famous sportsman managed to drive home – funnily enough, he’s never parked there again…

38.

…In the very same courtyard one evening, two gentlemen requested to park there. The car turned out to be James Hunt’s iconic championship winning McLaren F1 Car.

INOUTMAGAZINE.CO.UK

VENUES & HOTELS 151

VENUES & HOTELS

20. 21. 22. 23. 24. 25. 26.

More gentlemanly behaviour came from famous rock band Bon Jovi who dined in a private room. Staff were prepared for ‘rock n roll’ attitudes, but they turned out to be perfect gentlemen and mostly teetotal!

VENUES & HOTELS

THE GLYNNE OF GLADSTONE DYNASTY! Echoes of a famous Victorian PM enhance the experience of the Glynne Arms The Glynne Arms, stalwart and sturdy, is a noble edifice that indicates a worthy and fascinating past. Constructed around 1812, it was named in honour of the Glynne Family, whose ancestral seat was at Hawarden Castle. Catherine Glynne married the Victorian Prime Minister, William Ewart Gladstone, whose name was passed down to the current stewards of the estate, Sir William Gladstone - and his son Charlie, who has restored The Glynne to its former glory, whilst adding a distinctly contemporary touch. Inside, you’ll find a quirky, delightful interior hallmarked by whitewashed Welsh dressers set against brightly painted walls of apple green, plus lots of sumptuous soft furnishings and vintage wall hangings. As a complement to the décor, the food is equally superb, thanks to a ‘field to fork’ philosophy which ensures absolute freshness of the produce they use in the kitchen. Their sister business, Hawarden Estate Farm Shop, provides The Glynne with fresh fruit and vegetables, meat, sausages, poultry and game, and also stocks local relishes, jams, chutney, jellies, juices, ales, cake and chocolate. Current Glynne menu favourites include pan-fried chicken breast stuffed with Hawarden Estate sausage-meat, watercress potatoes, and a sun-dried tomato and pancetta jus; or wild mushroom and asparagus strudel, with roasted vegetables plus a tarragon and mustard sauce. PERFECT FOR A PRIVATE FUNCTION The Glynne is the perfect venue for a private function – and events menu dishes include potted rabbit with a pear, blue potato and watercress salad, toasted brioche and apple and plum purée,

152 VENUES & HOTELS

INOUTMAGAZINE.CO.UK

plus grilled sea bass with risotto cakes and purple carrots, topped with a hollandaise sauce. Desserts include vanilla panna cotta with Glynne Arms cassis, peach schnapps and lemon tuile. The Snug is ideal for private events, since it has the bustle and atmosphere of the bar, but with the advantage of a cosy, private alcove to dine in. The Old Post Office is a glass-panelled private dining room which was once part of an old post office. Retaining its old-world charm, it’s close enough to the bar and restaurant for convenience, but separate enough for you to enjoy an intimate evening with your private party. The Gladstone Room is upstairs, and with its quirky, vintageinspired best of British décor and best of British cuisine, is great for private formal dining parties of up to 12, complete with your own private waiter and bespoke menu (or buffet for larger parties). It’s also great for corporate meetings and training sessions during the day. So whatever your reason for visiting the Glynne, you’ll find this delightful pub to be an entirely cheerful present-day inn founded on a distinguished past and an honourable history that has a fascinating tale to tell! The Glynne Arms 3 Glynne Way, Hawarden Flintshire CH5 3NS Tel: 01244 569 988 www.theglynnearms.co.uk manager@theglynnearms.co.uk

VENUES & HOTELS

HEROES!

The good people at The Monro deliver heroic cuisine and superb service in delicious 18th century Georgian surroundings!

cater brilliantly for up to around 30 guests. A large private room is available for arrival drinks, if required, and private dining in the newly restored dining rooms on the first floor offer an intriguing insight into Georgian living, since these rooms retain a remarkable ambience of what domestic life must have been like in the 18th century. Private parties are equally well catered for at The Monro, and a range of menus is on offer; alternatively, tailor-made bespoke menus can be created to suit the precise requirements of party hosts and their guests. For a really special occasion, The Monro can create a master class private party menu using lobster or even rare and delectable Kobe beef! There’s a choice of private dining locations to choose from, including upper private dining in the David William Suite or the Anchor Room, which has access to the main bar. So whether you want to enjoy a quiet drink accompanied by an excellent meal – or whether you’re seeking the perfect location for your wedding or party, you can be sure that The Monro will deliver memorable, magnificent results that are nothing less than absolutely historic! The Monro 92 Duke Street, Liverpool, Merseyside L1 5AG Tel: 0151 707 9933 www.themonro.com mail.monro@themonrogroup.com Mon-Sun 11am-late ££££

Ideal for intimate events The Monro is the perfect place for small, intimate wedding receptions, and they can INOUTMAGAZINE.CO.UK

VENUES & HOTELS 153

VENUES & HOTELS

HERITAGE

The Monro is nothing less than a magnificent historic edifice, a fine and honourable building steeped in Liverpool’s fascinating maritime heritage. The original house was built around 1746, and is a Grade II listed historic merchant’s house which displays a wealth of original features, such as polished wooden floors from reclaimed ships’ decks and original Georgian sash windows. Topquality, innovative modern British cuisine is the hallmark of fine food offerings at The Monro, with seasonal and local produce being used to create epic dishes garnished with fresh salads and herbs grown in The Monro’s very own delightful outside courtyard. Fantastic locally sourced ingredients include cod from Fleetwood, savoy cabbage and watercress from Lancashire and succulent Cumbrian chicken – and their daily fresh soup is made from a selection of whatever local vegetables are available that day! Even desserts and puddings are changed to suit the season, and you can enjoy delectable offerings such as Ultimate Olde England Rice Pudding with clotted cream and homemade spiced mixed berry jam. They also serve a great Sunday lunch, where roasting joints are cooked slowly and to absolute perfection, whilst being accompanied by their magnificent homemade Yorkshire puddings. Naturally, the accompanying tangy mint sauce is made from fresh mint grown in The Monro’s very own garden – and there’s a selection of superb cask ales and an extensive wine list which act as a superb match to the fine dishes on offer.

VENUES & HOTELS

154 VENUES & HOTELS

INOUTMAGAZINE.CO.UK

VENUES & HOTELS

Willington Hall is a perfect English beauty! Elegant, elegiac and exquisitely located in 17 acres of formal gardens and parkland, Willington Hall is the very essence of the English country estate from a golden 19th century age of pastoral idyll. With wonderful views across Cheshire countryside towards the Welsh mountains, it’s an ideal base for exploring Cheshire and North Wales – and having been built in 1829, it has a noble and fascinating history. Current owners are the Begbie family, who took over in 1999 and have since restored the hotel and gardens – and the beautifully appointed Gainsborough Restaurant (named after the eponymous artist’s painting of James Tomkinson which hangs on its wall) has both table d’hote and full à la carte menus. Current favourites include pork belly, wild mushroom crème brulee, monkfish tail and pan-roast pigeon breast, and there’s an impressive wine list to bring out the best in your meal. You might also want to take advantage of a great offer that’s running at the moment; their Pudding Lunches cost £15 for a glass of Bucks Fizz, plus a main course and a pudding buffet, followed by fresh coffee – available on the first Monday of each month. Afternoon teas are served in the Study and Drawing Room, private dining is available, and the Bar Menu offers light bites and bar meals – including their famous ‘pie of the day’! PERFECT FOR PICTURESQUE WEDDINGS! Accommodation comprises 10 lovely bedrooms, each individually decorated and enjoying magnificent views of the countryside – plus Wi-Fi is available and the hotel is accommodatingly

pet-friendly. With such excellent amenities, Willington Hall is the ideal venue for weddings and special events, from small intimate gatherings to grand affairs (catering for 50-150 people), and marquees can be provided for larger parties. The hotel holds a Civil Marriage Licence, and the ‘Temple’ in the garden is one of the few places in Cheshire where you can be married outside! For a grand country estate, it’s no surprise that Willington Hall has its own Equestrian Centre which can organise riding breaks and holidays, plus group and individual lessons are available, with well organised hacks out into the Cheshire countryside, along the famous Sandstone Trail and into Delamere Forest. The hotel also has a Beauty Spa, featuring two beautiful treatment rooms, a spray tan room, plus make-up and nail stations – all ideal for bridal and hen parties! Located in ‘The Cottage’, the Beauty Spa offers privacy, luxury and the opportunity of enjoying total relaxation, with lunch being readily available between treatments

VENUES & HOTELS

CLASSICAL ENGLISHNESS, CAPTIVATING ELEGANCE!

’

So if you want to experience rural elegance at its best – within just a few miles of the wilds of Wales and captivating Chester – then make Willington Hall your country destination, where quintessential England awaits your every command! Willington, Tarporley, Cheshire CW6 0NB Tel: 01829 752 321 www.willingtonhall.co.uk info@willingtonhall.co.uk Mon-Fri 12-2pm, 6-9.30pm, Sat 12-2.30pm, 6-9.30pm, Sun 12-2.30pm, 6-8pm

INOUTMAGAZINE.CO.UK

VENUES & HOTELS 155

VENUES & HOTELS Chester City is a vibrant mix of cafes, shops, ancient walls and archaeological features. Chester Abbots Well is ideally placed, just one mile from the city centre boasting large gardens with four star hospitality and service.

Corporate rates available 210 complimentary car park spaces Easy access to and from motorways

Complimentary WiFi throughout Conference facilities available Leisure club with15m swimming pool

MERCURE CHESTER ABBOTS WELL HOTEL Whitchurch Road, Christleton, Chester CH3 5QL Tel: 0844 815 9001 | www.mercurechester.co.uk

SPACE SENSES ARRIVE

REVIVE

At North Wales Premier 4 Star Hotel. Stunning coastal location, sublime local cuisine and impeccable service are all combined to create the perfect luxury hotel break. Arrive

Revive

For more information call Freephone 0808 168 6030 or email reservations@stgeorgeswales.co.uk www.stgeorgeswales.co.uk

156 VENUES & HOTELS

INOUTMAGAZINE.CO.UK

HEALTH, BEAUTY & STYLE

Find your inner balance and peace with the ancient practice of yoga and get an insight into the latest nonsurgical cosmetic treatments. Plus, fashion for cosy days in the country and lively nights in the city. Jaeger Tweed Jacket INOUTMAGAZINE.CO.UK

HEALTH, BEAUTY & STYLE 157

HEALTH, BEAUTY & STYLE

HEALTH, BEAUTY &STYLE

HEALTH, BEAUTY & STYLE

Hobbs NW3 Jocelyn sweater www.hobbs.co.uk | £59

Hobbs Monty coat www.hobbs.co.uk | POA

Accessorize faux fur twisted snood uk.accessorize.com £25

Viyella green mini pheasant pocket square www.viyella.co.uk | £25

A DAY AY OUT I N COUNTRY THE C

Mint Velvet check kilt www.mintvelvet.co.uk | £69

The Scottish highland look is bang on trend this season; think muddy chic. Thick luxurious fabrics like tartan, plaid and fur dominated the A/W catwalk, yet will unwaveringly take you through to spring, and these timeless materials are definitely must-haves given our country’s ability to freeze over without warning. This is sophisticated rural living to the max, deep greens and brown tones combined with the angular square designs that are flooding our high street stores ensure a perfect mix of casual and fashionable. The good news is that oversized coats are in, so look no further for an opportunity to wrap up warm whilst staying stylish, don your wellies and head out to the wonderful great outdoors, whatever the weather.

Ted Baker THEROAD check flat cap www.tedbaker.com | £35

Office ‘Ernest, Ask the Missus’ boot www.office.co.uk | £89.99 Jaeger Berwick cord chinos www.jaeger.co.uk | £120

3H Itallia 46mm Quartz Black with Camel numerals and leather strap watch www.3hitalia.co.uk | £195

158 HEALTH, BEAUTY & STYLE

INOUTMAGAZINE.CO.UK

HEALTH, BEAUTY & STYLE Accessorize Antonia necklace uk.accessorize.com | £15

M&S limited edition red animal print dress www.marksandspencer.com | £39.50

Dune Salini boot www.dune.co.uk | £195 Ted Baker Gallery crystal cufflinks www.tedbaker.com | £55

A NIGHT OUT IN THE CITY

Zara narrow fantasy tie www.zara.com | £22.99

Yumi dazzle and shine top www.yumidirect.co.uk | £45

HEALTH, BEAUTY & STYLE

Opulence and grandeur should be key objectives for your evening look this season, but whilst designers at fashion week draped their models with reams of sparkly embellishment and luxuriant velvet we believe there are much easier ways of achieving a practical alternative. Jewel tones of navy blues and deep reds are go-to hues for both men and women, and these block colours can be dressed up with elaborate accessories to enhance your look. There’s was a real craze for the rebel look on the A/W catwalk this year, so leather jackets are very much on trend once again. The ideal accompaniment to a dinner and drinks outfit, a leather jacket should be the main feature of your capsule wardrobe this season, the more embellished the better!

Superdry Ryan leather jacket www.superdry.com | £224

3H Italia 46mm Titangraph Manual wind with chronograph watch www.3hitalia.co.uk | £830

M&S Autograph brogue www.marksandspencer.com | £75

Thackerays MCQ Alexander McQueen burgundy shirt www.thackerays.co.uk | £150

INOUTMAGAZINE.CO.UK

HEALTH, BEAUTY & STYLE 159

HEALTH, BEAUTY & STYLE

160 HEALTH, BEAUTY & STYLE

INOUTMAGAZINE.CO.UK

HEALTH, BEAUTY & STYLE

INOUTMAGAZINE.CO.UK

HEALTH, BEAUTY & STYLE 161

HEALTH, BEAUTY & STYLE

162 HEALTH, BEAUTY & STYLE INOUTMAGAZINE.CO.UK INOUTMAGAZINE.CO.UK

HEALTH, BEAUTY & STYLE

INOUTMAGAZINE.CO.UK

HEALTH, BEAUTY & STYLE 163

HEALTH, BEAUTY & STYLE

WATCHES WITH WINTER

WOW FACTOR! Winter demands a whole new wardrobe style for warmth and cosiness – and that includes a matching watch, courtesy of Moody’s Jewellers of Nantwich and their luxury Rolex Boutique. Wintertime conjures up a whole series of images; crackling log fires, candlelight, snow and diamond stars twinkling in a wintry sky – so consider these as your palette when choosing a winter wardrobe that will keep you cosy and content during the colder, darker months of the year. Choosing clothes to match the season can be inspired by the colours and fabrics required to enjoy the great outdoors when the temperatures are low and the air is cold; big chunky knits, soft bear-hug coats, warm leather boots and hats with merry splashes of colour. But of course, there’s the matter of personal adornment as well; the jewellery you wear – and, more importantly, your watch. These days, watches are a vital part of one’s jewellery outfit, and on-trend fashionistas have watches in different styles to match every outfit and mood. So what to wear on the wrist this winter? With Moody’s luxurious and tempting range of watches, from glistening and golden, to chunky, leather designs, your winter look will be completed effortlessly. The beauty and sparkle of winter is encapsulated in the Moody’s range of watches, which you can change in accordance with your outfit and mood in the decadent Rolex Boutique.

164 HEALTH, BEAUTY & STYLE

A LUXURY SANCTUARY TO CHOOSE YOUR WATCH Of course winter is the time for parties and celebrations, so dressing up, glamour and glitz are on the agenda. Eye-catching jewellery is an essential part of the ensemble, so it’s worth investing in watches that capture the joy of party-time – crystals, diamonds, silver, platinum and rose gold – all these elements add up to ensuring that your watch matches your party outfit with perfection and just the right touch of seasonal bling. How you choose your seasonal watches could not be easier with the luxury service at Moody’s of Nantwich. Moody’s wide range of Rolex watches in all sorts of styles and prices are displayed in the exclusively designed Rolex Boutique – the beautiful retreat where you can enjoy a personal experience while making your choice of perfect timepieces to enhance your look this winter. With over 130 years’ experience in the jewellery trade, you can trust Moody’s to help you make your selection, while enjoying your watch-buying experience in the sophisticated boutique. The luxury of the Rolex brand is evident in the boutique, where you’ll feel relaxed as you enjoy trying on the range. But which will you choose? Moodys 1883 14 Pillory Street, Nantwich, Cheshire CH5 5BD 01270 611 707 www.moodys1883.com

INOUTMAGAZINE.CO.UK

HEALTH, BEAUTY & STYLE

STRETCH YOUR BODY, STRETCH YOUR MIND

‘Stretch your body, stretch your mind’ – the mantra of Your Yoga Studio, the retreat in Liverpool’s Ropewalks, offering an inspiring range of yoga classes to satisfy everyone’s needs, from curiosity to utter yoga addiction. The studio is a hub of energy and spirit – the ideal place to challenge your body and mind with the help of the Your Yoga team of highly experienced yogis. The expert team has trained all over the world, making their teachings diverse and thorough, helping you discover the ancient art of yoga while discovering elements about yourself.

the yoga environment. This purity is indeed felt post-class, which is when students experience feelings of euphoria and exhilaration.

A welcome contrast to the hubbub of Liverpool’s city centre, Your Yoga Studio offers classes and programmes to suit all abilities, welcoming novices and yoga addicts alike. Step inside the Grade II listed building, take off your shoes and start a new journey with a single step into one of the relaxing yoga rooms. The focus is not just on the physical benefits of yoga (which there are many), but also spiritual health, which is why you’ll find a peaceful treatment room offering hot stone and Thai yoga massages – the ideal way to continue unwinding after a class.

With so many class options, from Core Power Yoga to Your Yoga’s very own Signature Class, the message is clear; Your Yoga is for you – it’s about making your own experience and taking something individual from each visit. Likewise, the studio is open to students’ suggestions, in the quest to create the perfect yoga studio for everyone. Instilling a feeling of freshness, just one class of yoga will leave you craving the light and energised sensation. And with hot yoga, you have the added bonus of feeling like you have burned a serious amount of calories – up to 1000 per session. So why not turn a new page and begin a Your Yoga journey, in pursuit of feeling cleansed, toned and full of life?

HEALTH, BEAUTY & STYLE

TURN UP THE HEAT Hot yoga is the name of the game at Your Yoga, but a selection of cool yoga (traditional classes) are available too. Hot yoga classes are practiced in heated rooms, ranging between the effective temperatures of 36 and 42 degrees Celsius. This enables the body to enjoy deeper stretches with ease, while releasing any built-up toxins. Clean air and humidity are pumped into the room every 15 minutes to maintain the purity of

With a series of useful tips for beginners, making the step from yoga virgin to your first class could not be smoother. First-timers are encouraged to start with a set sequence class and then to experience a variety of yoga to get a taste for what is for them. The varying timetable allows for progress and to accommodate all schedules – from school-run parents to nineto-fivers.

Your Yoga Studio 63 Wood Street, Liverpool L1 4AL Tel: 0151 707 0137 www.youryogastudio.co.uk

INOUTMAGAZINE.CO.UK

HEALTH, BEAUTY & STYLE 165

HEALTH, BEAUTY & STYLE

THE ART OF

YO GA

One of the six sitka schools of Hindu philosophy, yoga is a hugely popular lifestyle choice for men and women of all ages and abilities!

A nervous group of mothers-to-be share their hopes and fears over coffee at the end of a session. In the next room athletes push themselves to the edge, mentally and physically, by completing 26 challenging positions (or asana) in 40 degree heat. Their experiences couldn’t be more different, yet they seek the same unity, balance or concentration; all translations of the Sanskrit word yoga. Yoga originated in Ancient India, and combines physical, mental and spiritual practices with a view to attain a state of permanent peace; the physical aspects are upheld as an alternative form of physical exercise, but as a philosophy, the emphasis on the mental and spiritual aspects are equally, if not more, important. Its beginnings can be traced back 5,000 years ago, but the foundational texts are attributed to Patanjali, who assembled The Yoga Sutras of Patañjali around the 2nd century BC. This collection of 196 aphorisms became the basis for Ashtanga, or eight-limbed, yoga; a system which lies in the core of almost all modern day yoga practice, and covers ethics and morality, selfdiscipline and meditation, as well as the practice of physical postures and breath control on the way to enlightenment. At the end of the first century, Hatha yoga emerged as the most prominent, being used to ‘still the changing states of mind’ and as a means of ‘union with the divine’ - and it was this form which was brought to the West by Hindu monks in the 19th century. One of the first was Swami Vivekanada, who toured the US and Europe in 1890 teaching the positions (asana), breathing (pranayama) and meditation (dhyana) techniques.

166 HEALTH, BEAUTY & STYLE

BENEFITS BEYOND THE MAT Hatha yoga is by no means the only type (see right for more information on the different forms taught) but most yoga classes move participants through a sequence of postures whilst practising a controlled form of breathing, benefiting both the body and the mind.

mental strength and fitness on the court have been improved by yoga – and Ryan Giggs agrees. The Manchester United midfielder attributes his long career on the pitch to yoga; “It helps me train every day,” he says, “because it gives me the flexibility and the strength not only to play the game but to train as well.”

At the simplest level, the movement between and holding of different positions improves core strength, flexibility and balance, while regulated breathing allows the nervous system to place bodily organs into a state of rejuvenating calm. Improved cardiovascular and lung function and better sleep are also cited as possible benefits – and other styles, such as Bikram, promote the sweating out of toxins.

Benefits have also been recognised off the sports field; the Duchess of Cambridge reportedly opted for private Pregnancy Yoga classes to prepare for the birth of her child and pre-natal classes are popular nationwide with mothers keen to prepare naturally for labour through the practice of specialised postures and breathing techniques.

These physical benefits are only the beginning. According to the Yoga Sutras of Patanjali, the physicality of the art form accounts for only one of the eight limbs. The remaining seven are centred on breath control, meditation and moral behaviour towards the self and others. This heavy focus on the mind and spirit are said to build to the final state of Samadhi, or liberation; through their practice of yoga, true yogis strive for this transcendence or enlightenment, the merging of the self and the universe. The British Yoga Wheel is one of the leading national societies in the art form and according to them, ‘Yoga can provide us with the “tools” to cope with the challenges of everyday life’ whatever our everyday life may be! Madonna and Geri Halliwell are well-known long-standing yoga aficionados, but today tennis stars Novak Djokovic and Andy Murray both believe that their

INOUTMAGAZINE.CO.UK

Purist yogis maintain the importance of the spiritual side of the practice – but if physical well-being is your sole aim it may be worth considering Pilates or tai chi as alternatives. Pilates was created in the early 1900s by German-born Joseph Pilates – and while the importance of correct breathing is acknowledged, Pilates employs positions that target specific areas of the body and provides the same muscle strengthening and balance improving benefits of yoga, without the spiritual focus. Tai chi, meanwhile, is the gentler cousin of Yoga and Pilates. It’s a low-impact exercise system that combines deep breathing and relaxation with a sequence of slow and graceful movements. Being kinder to the muscles and joints, Tai chi is highly recommended to the over 65s who wish to gradually improve their levels of fitness, flexibility and balance.

HEALTH, BEAUTY & STYLE

FORMS OF YOGA HATHA The form most predominantly practiced in the West, focussing on physical health and mental well-being through the practice of postures (asanas), breathing techniques (pranayama), and meditation (dyana). VINYASA Faster paced than Hatha, from which it is derived, Vinyasa (or flow) yoga is another form popular in the West, this time concentrating on breathing and the movement between postures (asanas). BIKRAM Popularised in the 1970s, participants move through 26 set postures and two breathing exercises. Classes are held in rooms heated to 40C, which softens the muscles (reducing injury risk) and promotes detoxification. ASHTANGA Named after the eight limbs of yoga mentioned in the Yoga Sutras of Patanjali, Ashtanga involves synchronizing the breath with a progressive series of postures for an intense internal heat and a profuse, purifying sweat. IYENGAR A form of Hatha Yoga, Iyengar focuses on the alignment of the body through a precise system of postures (asanas) which are often supported by props such as belts, blocks and harnesses.

QUAY HOTEL SPA The Quay Hotel & Spa, Deganwy Quay, Deganwy, Conwy LL31 9DJ Tel: 01492 564 100 www.quayhotel.co.uk/quay-spa spa.reception@quayhotel.co.uk Relax, enrich, de-stress, renew, revive at The Quay Hotel Spa. Get snug in a pair of slippers and a robe, enjoy a complimentary drink, then unwind and sink into the sumptuous spa surroundings. Take a dip in the swimming pool or hydrotherapy pool followed by a sauna – or let off steam in the fully equipped Life Fitness gymnasium. The spa’s partnerships with luxury spa brands Aromatherapy Associates and REN Clean Skincare ensures every treatment is an experience of utter bliss, luxury and the highest quality. Choose the Sleep Deeply treatment for two hours of head-to-toe massage using carefully applied pressure to leave you ready for a deep sleep; or how about an Essential Rose Facial? Luxurious rose oils are used to condition and deeply nourish the skin – and why not add a rose oil back massage for total indulgence? There’s no such thing as too much indulgence at The Quay Hotel Spa! Offering hen party and luxury wedding packages, plus Jessica nails, Mii make-up and Fake Bake tanning, you can find your personal paradise at The Quay. SPA PACKAGE: Refuel and Recharge - £79 Experience utter luxury and ease away tension. Renew and restore with an uplifting back facial and massage, express facial and awakening eye treatment. Then enjoy the sublime leisure facilities including the exclusive Marina Retreat Relaxation Room and a light spa lunch.

KUNDALINI Known as the Yoga of Awareness, this highly spiritual style employs mantra, postures (asanas), breathing techniques and meditation to help develop intuition, increase self knowledge and release creative potential.

HEALTH, BEAUTY & STYLE

ANUSARA Grounded in a tantric philosophy of intrinsic goodness, Anusara emphasises a set of Universal Principles of Alignment which can be broadly categorised into three parts: Attitude, Alignment and Action. SIVANANDA A disciplined system of five principles: proper exercise, proper breathing, proper diet (vegetarian), positive thinking (Vedanta) and meditation (Dhyana). A lifestyle choice that focuses on preserving the health and wellness of the practitioner.

THERE ARE ALSO CLASSES WHICH ARE TAILORED FOR SPECIFIC GROUPS OF PEOPLE. Pre-natal yoga specialises in physical poses that relieve the discomforts of pregnancy and improve strength and stamina in preparation for labour. In Dru Yoga, participants work in pairs and small groups to achieve positions, where focus is removed from the self and placed on team work. Restorative yoga encourages well-supported postures which are held for longer to encourage the body to reach a state of complete balance and relaxation, stimulating healing and nourishment from within.

INOUTMAGAZINE.CO.UK

HEALTH, BEAUTY & STYLE 167

HEALTH, BEAUTY & STYLE

Get Hot & Unbothered

New Client Offer 30 days for £30

Limited offer for 30 consecutive days membership for just £30 - subject to availability*

*Offer open to new members only

youryogastudio.co.uk

Your Yoga Studio, 63 Wood Street, Liverpool, L1 4AL 0151 707 0137 168 HEALTH, BEAUTY & STYLE

INOUTMAGAZINE.CO.UK

HEALTH, BEAUTY & STYLE

SEXY DENTISTRY

THE CREW Dr MJ Rowland-Warmann (the ‘Captain’) is one of the most innovative up and coming cosmetic injectors in the UK – if you’re looking to put your looks in safe hands, MJ should be your choice – with a formidable talent for facial aesthetics and hunger for continuing professional development. MJ is a dentist and arguably one of the most highly qualified of the medical specialties to be in the cosmetic field. Currently studying for an MSc in Endodontology, and having spent over eight years learning the art of dentistry and facial aesthetics, you couldn’t be in better company than MJ. Alongside the Captain stands her First Officer, Ed Challinor, whose vast background in law and business distinguishes him as an excellent commercial manager for this project; together they form a super team you can depend on.

experience so the client gains the utmost expertise on every Smileworks visit. THE HUB The futuristic aesthetics clinic is an experience in itself, created by specialist builders and artists, committed to accuracy and precision. “We have part of a Tornado F3 that saw service in the Falklands War as our reception desk,” says Ed, the First Officer, he continues: “we hired Gaz Scroller, an inspirational metalworker from Scroller Metalworks who has created a beautiful piece of limited edition artwork for us. I want the first thing the customer sees to be technically brilliant and also beautiful.” The clinic is managed by Mac computer systems where clients register their details on iPads that interface with the practice software. Clients then choose their favourite music to play during their treatment and can watch educational videos about various treatments. Overall, Smileworks cultivates a highly intuitive workspace, so the crew can spend less time interfacing with technology and more time caring for patients. THE TREATMENTS It’s all about detail and accuracy – according

to First Officer, Ed – and when it comes to treatments, Smileworks has selected a product range where each item complements the other. For instance, there is no point having cheeks to crack nuts on without great skin so Smileworks are proud to stock Obagi Medical products – prescription strength cosmeceuticals that treat everything from sun-damage to acne and work at a cellular level to refresh the skin. Sculptra Collagen Replacement Therapy produces longlasting and gradual anti-aging results. And let us not forget the mainstay of what Smileworks does – dermal fillers and botox injections to plump the lips, define the cheeks and smooth wrinkles – and of course cosmetic dentistry. Once the aesthetics clinic is in full swing, Smileworks will be launching dental treatments in 2014. Whatever treatment you decide is right, you’ll be given a first-class experience and dramatic results. So step into the Smileworks clinic and prepare for take-off! Smileworks One Park West, Liverpool L1 3DF Tel: 0151 227 2451 www.sexydentistry.com

Expect to see highly qualified and tech-savvy receptionists and dental nurses and technicians in the sensor-driven clinic, where top notch customer service is paramount to the client experience. The clinic hosts a fantastic talent management programme which empowers nurses (or ‘cabin crew’) to explore specialist skills such as marketing, compliance or customer

INOUTMAGAZINE.CO.UK

HEALTH, BEAUTY & STYLE 169

HEALTH, BEAUTY & STYLE

There’s a glimmer of glamour in the centre of Liverpool in the form of Smileworks – the city’s newest and brightest aesthetics clinic opening up in One Park West. Smileworks’ philosophy is based on luxury and the professionals at this state-of-the-art surgery provide the highest quality care and the best results for its clients – this is where the aviation theme comes in. After researching different sources of customer experience, Smileworks defined luxury as ‘a mix of supreme technological achievement combined with flawless customer service’; elements that can be found on a chartered private jet – just the experience Smileworks is endeavouring to provide clients.

HEALTH, BEAUTY & STYLE

FACE VALUE

With a wealth of knowledge and expertise behind him, Dr Hakim has been practising non-surgical procedures for cosmetic and non-cosmetic purposes since 1980. He is now the Lead Medical Research Physician in Synexus Ltd, the country’s leading private clinical trials provider and a Fellow of the Royal College of Surgeons.

Samvat Clinic, non-surgical cosmetic specialists in the heart of Liverpool’s illustrious medical district. Samvat Clinic is a professional non-surgical cosmetic treatment centre based on Liverpool’s prestigious Rodney Street, an area renowned for clinical excellence. Their specialist team of medical professionals, who collectively have 35 years’ medical experience, carry out cost-effective and non-invasive procedures for the face and body, that reap dramatic results. Samvat’s ethos centres on putting client safety and satisfaction at the forefront of their practice, welcoming feedback from all clients and building on their already excellent reputation. So if you’re looking to improve those pesky wrinkles, sort out problem skin or get that perfect pout you’ll be safe and happy in Samvat’s hands.

Samvat Clinic 72 Rodney Street Liverpool L1 9AR www.samvatclinic.co.uk Tel: 0151 230 8992

HAIR TODAY, GONE TOMORROW

Nd:YAG Laser Hair Removal Fed up of waxing or shaving? Embarrassed by unwanted hair? Samvat can offer fast, pain-free, effective hair removal for all hair types with their fantastic state-of-the-art diode laser, ensuring complete customer satisfaction and safety.

BARE-FACED CHEEK! Cheek fillers

WRINKLE-FREE ZONE! Anti-wrinkle treatment

Smooth out those unwanted lines with this highly effective, temporary Botox treatment, perfect for frown lines, crows feet, and wrinkles along the forehead and nose. Botox is also used as an excellent therapy against migraines and excessive sweating.

Create a plump, fresh, youthful look to the skin and face without having to go under the surgeon’s knife! Samvat’s clinicians inject dermal fillers deep into the dermis to provide support to the overlaying tissues, improving sagging and hollowing of the cheeks and even tightening skin around the mouth area, giving a fuller and more symmetrical look to the face.

SPOT ON!

Chemical peels and Microdermabrasion Sun damage, wrinkles, acne scars, skin pigmentation? Samvat can combat these problems with one of two non-surgical treatments; microdermabrasion and chemical peeling. Both remove the top layer of unwanted skin cells, leaving a revitalised, younger looking surface, in a pain-free, caring environment. Microdermabrasion is also used as an excellent treatment for problem stretch marks.

RAISE SOME EYEBROWS Eyebrow lift

A great alternative to eyebrow surgery, Botox can give a more natural lift, without that overly ‘surprised’ look! Injected into the muscles that pull the brows down and cause the dreaded droopy brow, Botox provides an immediate noticeable improvement, with the full effects getting even better after a few days.

GET LIPPY Lip fillers

Give yourself the luscious look you’ve always wanted and go for this pain-free, non-surgical treatment. Plumping out the wrinkles around the mouth and providing a fuller, more defined lip, Samvat’s experienced clinician will expertly inject the best Juvederm lip fillers to give you a gorgeous pout!

170 HEALTH, BEAUTY & STYLE

INOUTMAGAZINE.CO.UK

HEALTH, BEAUTY & STYLE

SOUL HAIR 13 Watergate Street Row, Chester CH1 2LE Tel: 01244 320 014 67 High Street, Tarporley CW6 0DP Tel: 01829 730 433 contact@soulhair.co.uk www.soulhair.co.uk Mon-Wed 9am-5.30pm, Thu-Fri 9am-8pm, Sat 9am-5.30pm, Closed Sun Soul Hair in Chester and Tarporley is one of those rare places where you can be sure that you’ll receive the very best treatment and the most personal service. The team at Soul Hair are true masters of their craft - they know that your hair is an expression of your personality and they take into account how your new style is going to fit into your everyday lifestyle. Co-owner James Whyte won the much-coveted and highly sought-after 2010 British Hairdresser of the Year award for the Midlands, beating off tough competition with an absolutely stunning collection that wowed the judges. Soul Hair has continued enjoying success this year; Tom Wright and Emma Wainwright both succeeded in the regional finals of Trends Vision; Young Talent, Emma then went on to take Silver at the national in London and Sarah Laxton has graduated in one of the most prestigious colour courses, earning the title Master Colour Expert. Whatever you come to Soul Hair for, you can be sure you will get expert advice. VERDICT: Soul Hair knows that every haircut and colour should be as unique as the client who requests it, and whether you’re off to an awards ceremony yourself, a wedding or just out for the weekend, they’ll take steps to make sure you leave looking and feeling on top of the world!

Open until 8pm Thursday and Friday Evenings Call today to book your Free consultation

13 Watergate Row | Chester | CH1 2LE 67 High Street | Tarporley | CW6 0DP

T: 01244 320014 T: 01829 730433

www.soulhair.co.uk

INOUTMAGAZINE.CO.UK

HEALTH, BEAUTY & STYLE 171

HEALTH, BEAUTY & STYLE

The Soul Hair experience... Personal. Creative. Unique.

LEISURE, ARTS & CULTURE

LEISURE, ARTS &CULTURE Galleries galore to spark your creativity and winter sun destinations to tempt you â&#x20AC;&#x201C; plus jolly fun campervan holiday inspiration.

172 LEISURE, ARTS & CULTURE

INOUTMAGAZINE.CO.UK

LEISURE, ARTS & CULTURE

HOW WE TRAVEL NOW The team at Deva loves travelling and we all understand that a holiday is often one of the biggest investments you’ll make all year. We ensure all our agents travel extensively, so they have first-hand experience to help you make the right decision. The team has travelled to some far-flung corners on the globe in search of travel inspiration. Destinations on the hit list have included China, Thailand and Sri Lanka. We’ve compiled our thoughts about these destinations along with an offer, in hope that it will ignite your wanderlust!

THAILAND by Helen Ferguson They call it ‘the land of smiles’ and my visit there certainly put a huge grin on my face. The weather was glorious (between November and April), the food was divine and the beaches of Khao Lak were equally perfect. Etihad flies from Manchester to Bangkok via Abu Dhabi; Emirates flies from Manchester and Birmingham to Bangkok via Dubai; while Qatar Airways flies from Manchester to Bangkok via Doha, so getting there from the north UK is fairly straightforward. Experience Bangkok, Elephant Hills and Khao Lak From £1749.00 per person based on two adults sharing twin/double accommodation 14 nights, including private transfers throughout.

SRI LANKA

by Christine Lloyd

Sri Lanka is a superb destination, as within a short time you can travel from sweeping beaches to fascinating ancient cities; from a tropical safari park to the cooler climes of a tea plantation. It’s also a great country to twin with a destination such as the Maldives; for those of you looking for an inspiring honeymoon destination, the combination of Sri Lanka and the Maldives has to be one of the best. This ‘teardrop’ shaped island is home to an abundance of exotic birds and wildlife including elephants and leopards, but best of all the food here is seriously delicious! From £1879.00 per person, based on two adults sharing double/twin accommodation 11 nights ‘Walk on the Wild Side’ itinerary.

I was so excited at the thought of going to China and it certainly didn’t disappoint. Being such a vast country, it really does have it all. For those of you who love discovering different cultures then this is the place for you! It’s a world away from our day to day reality and even popping into the local shop is a treat. The fish counters are bigger than our supermarkets and they sell creatures from the deep I’ve never seen before! I was part of an organised trip and would suggest you do the same as you get to see so much and learn much more than you would on your own. From £2290.00 per person based on two adults sharing twin/double accommodation 15 nights ‘Wonders of China’ group tour.

INOUTMAGAZINE.CO.UK

LEISURE, ARTS & CULTURE 173

LEISURE, ARTS & CULTURE

CHINA by Emma Pritchard

LEISURE, ARTS & CULTURE

WINTER

WARMERS Destination inspiration and holiday ideas that will keep you warm this winter… I’m not quite sure where 2013 has gone but I do know that we have whisked away many of our clients to enjoy holidays of a lifetime. As we enter the winter season and look forward to 2014 our thoughts are turning to holidays, which is where the well-travelled team at Deva Travel can help. Here are some inspiring travel ideas for the months ahead. PARADISE BOUND For those of you thinking about taking a trip further afield, you can relax in the capable hands of Deva Travel while we create a bespoke and unique trip to meet your requirements. Deva Travel Inspiration – 7 nights at The Residence, Mauritius from £2425.00 based on two adults sharing twin/double accommodation on B&B basis

Dubai

SEASONAL GIFT IDEAS At this time of year our thoughts turn to gift ideas and a journey on the famous Orient Express could be the perfect gift. Agatha Christie said “to travel by train is to see nature and human beings, towns…and rivers, in fact, to see life”, and travelling with the European Orient Express through the UK is just this. The Northern Belle leaves Chester and Manchester with destinations including York, Shrewsbury, Edinburgh and London – watch out for their Mother’s Day Lunch journey in the spring.

HOT OFFERS FOR WINTER TRAVEL LUXE TENERIFE 5* Costa Adeje Gran, Tenerife 7 nights B&B From £720.00 per person Based on two adults sharing twin/double accommodation Flights from Manchester and transfers and luggage included Based on travel in January

Deva Travel Inspiration - Christmas Lunch (served throughout December) on the Northern Belle from £250 per person

CYPRUS 4* Atlantica Golden Beach, Paphos 7 nights Half Board From £410.00 per person

TRENDING: WINTER SUN If next summer seems too far away, why not try a winter sun holiday? Destinations such as Tenerife, Cyprus and Dubai are perfect for recharging the batteries and getting your sunshine fix for the next few months.

The Northe rn Belle

Based on two adults sharing twin/double accommodation Flights from Manchester and transfers and luggage included Based on travel in February DUBAI 5* Movenpick at the Walk, Jumeirah Beach 5 nights B&B From £1667.00 per couple Based on two adults sharing twin/double accommodation Flights from Manchester included Based on travel in January

174 LEISURE, ARTS & CULTURE

INOUTMAGAZINE.CO.UK

LEISURE, ARTS & CULTURE DEVA TRAVEL INSPIRATION… Ski Alp D'Huez, France 4* Chalet Pere Josef 7 nights catered chalet From £662.00 per person Based on two adults sharing twin/double accommodation Flights from Manchester included Lift passes: Buy one get one half price! Based on travel in February FAMILY FAVOURITES Lanzarote - February half term 4* Santa Rosa Apartments 7 nights in a self catered 1 bed apartment From £1785.00 per family Based on 2 adults and 2 children under 12 sharing Flights from Manchester and luggage/transfers included SHORT BREAKS Catch the magical Northern Lights at their peak this winter! 3 nights B&B in Reykjavik in 3* Hotel Bjork from £677.93 per person Based on two adults sharing twin/double accommodation Including direct flights from Manchester We can also arrange daytrips to the Blue Lagoon for example, and other extras to make it truly memorable.

CRUISE INTO 2014 Our parent company International Travel Connections will be celebrating its 40th anniversary in 2014 and their history is linked with the Caribbean – in particular small, luxury cruise ships to watch England play cricket! We have an exclusive offer for the 2014 West Indies Seadream Platinum Cruise from March 6-19, 2014. The holiday takes in eight islands and three T20 matches between England and the West Indies in Barbados; from £10,385 per person, including flights and match tickets. About Deva Travel If you want some advice then talk to our team. We’re known as the ‘travelled agents’ and we’ll make sure we create a tailor-made holiday guaranteed to delight. With our extensive collection of tour operators, we can always guarantee to source the best holiday for all our customers.

Deva Travel forms the retail travel division of International Travel Connections, a Chester-based national group comprised of diverse travel brands including ITC Classics and ITC Sports. *all prices are based on 2013/14 departures. Terms andconditions apply.

INOUTMAGAZINE.CO.UK

LEISURE, ARTS & CULTURE 175

LEISURE, ARTS & CULTURE

Deva Travel 55 Bridge Street, Chester CH1 1PP Tel: 01244 348 822 www.devatravel.co.uk sales@devatravel.co.uk

LEISURE, ARTS & CULTURE

Eight destinations, three cricket matches, one trip of a lifetime...

CRICKET IN THE CARIBBEAN WEST INDIES v ENGLAND 6 -19 MARCH 2014

EXCLUSIVE SEADREAM CARIBBEAN CRUISE TWENTY20 SERIES

ANTIGUA • ST BARTHS • BARBADOS • TOBAGO CAYS • MAYREAU • PETIT ST VINCENT • ST LUCIA • MARTINIQUE Join the privileged few for 13 nights of pure indulgence aboard SeaDream and experience the Caribbean the way it really should be enjoyed; from the deck of a ship, with a glass of champagne in your hand.

14 March

Arrive in the Grenadines and head to the Tobago Cays

15 March

Silver service beach barbecue and Champagne splash on Mayreau

Enjoy time on board before arriving in Barbados

16 March

Special lobster lunch on the beach on Petit St Vincent

9 March

First T20 Match at the Kensington Oval

17 March

10 March

Visit to Fisherpond House

Day at Sugar Beach, A Viceory Resort, St Lucia followed by special evening dinner with special guests

11 March

Lunch on board with Paul Allot followed by the second T20 Match

18 March

Day at leisure in Martinique followed by Farewell Dinner

19 March

Sail in to Barbados for your homeward flight or for

12 March

Day at leisure in Barbados

13 March

Lunch on board with Paul Allot followed by the third T20 Match

6 March

Set sail from Antigua for St Barths and join fellow guests at the cocktail party

7 March

Discover the island of St Barths

8 March

a longer stay on the island

L I M I T E D A V A I L A B I L I T Y C A L L F O R M O R E D E TA I L S

For more details or to book call 01244 355 534 or visit www.itcsports.co.uk INOUTMAGAZINE.CO.UK

176 LEISURE, ARTS & CULTURE

LEISURE, ARTS & CULTURE

YOUR PERFECT PORTUGAL ESCAPE Find the Algarve villa of your dreams, with UniQue Properties!

QUINTA DO LAGO – A STAR ATTRACTION One of the Algarve’s star attractions, and located in 2,000 acres of the picturesque Ria Formosa Natural Park, Quinta do Lago is one of the most desirable holiday addresses in Europe. This unique destination features magnificent golf courses and grand villas, which blend perfectly into a background of green umbrella pines, sandy beaches and the natural flora that grows so abundantly in the Ria Formosa Natural Park. The area also benefits from an abundance of leisure facilities and fine restaurants, which specialise in gourmet cuisine based on the rich harvest of seafood gathered in from the neighbouring Atlantic Ocean.

LOVELY PINHEIROS ALTOS – COURTESY OF UNIQUE PROPERTIES Within Quinta do Lago you’ll find the spectacular Pinheiros Altos Golf, Spa & Hotel Resort, which is the perfect destination for anything from a quick spring break to a golfing weekend or a longer holiday with the family. Better still, at Pinheiros Altos, you can enjoy the superbly professional services of UniQue Properties, through whom you can both rent and buy luxury villas. UniQue boasts an excellent management and concierge service – Enquinta Property Management – which raises them head and shoulders above other villa rental companies. UniQue and Enquinta work together to ensure that your every wish is catered for, from booking a child-minder to arranging a spa day – or even bringing in your very own chef to cook for you at your luxury accommodation! In fact it’s this very five-star attention to detail and service that makes UniQue such an excellent choice when you’re intending to visit Pinheiros Altos. Alternatively, if you have your own property there, you can let out your holiday home through Enquinta, confident in their abilities to market your property so as to secure constantly high levels of occupancy. You can experience the beauty and tranquillity of a trip to Pinheiros Altos with the peace of mind that comes from being looked after by UniQue. TOP QUALITY MANAGEMENT COMPANY If you’re looking for a property to rent, UniQue can

INOUTMAGAZINE.CO.UK

LEISURE, ARTS & CULTURE 177

LEISURE, ARTS & CULTURE

The Algarve is the perfect holiday destination for so many good reasons; for a start, it boasts the best weather in Portugal and one of the most moderate climates in the world, with over 3,000 hours of sun per year. The Gulf Stream ensures that an Algarve winter is comparable to a northern European spring, whilst the summer heat is rarely overwhelming, so you can be confident of enjoying the Algarve all year round. With approximately 19 top-class golf courses to choose from, as well as numerous tennis clubs, horse-riding centres – and facilities for almost all types of water sports (not to mention the marvellous and unspoilt beaches!) – the Algarve is a deservedly popular vacation destination which has truly earned its title as ‘the Playground of Portugal’!

LEISURE, ARTS & CULTURE

L U X U R Y B E S P O K E H O L I D AY S International Travel Connections (ITC) is a Chester-based national group, comprised of a selection of diverse travel brands including ITC Classics, ITC Sports and Deva Travel our Chester based travel agent located on Bridge Street Row, which forms our retail travel division.

To discover more call: 01244 355 534 or visit www.itcclassics.co.uk 178 LEISURE, ARTS & CULTURE

INOUTMAGAZINE.CO.UK

LEISURE, ARTS & CULTURE

offer a wide range of exquisite villas that have been carefully selected by the company’s expert team – and all are equipped to high specifications, whilst also being extremely comfortable to stay in all year round; cool in the summer with perfect outdoor dining areas; cosy and secure in the winter with excellent indoor amenities. UniQue has everything from luxurious one-bedroom apartments to magnificent five-bedroom villas, so that you can be sure of acquiring a property that exactly suits your personal requirements. Just some of the luxury services and amenities UniQue offers includes bespoke maid and laundry services; a full concierge service from Enquinta; luxury transport; leisure activities and restaurants – sourcing you an amazing Algarve view – and much more. You can also specify property details you particularly desire, such as under-floor heating and open fireplaces – and you can be confident that most UniQue properties will have a wide range of luxury amenities as standard, such as air-conditioning, private swimming pool with sun loungers, terrace and BBQ, plasma TV and Sky programming, plus luxury en suite bathrooms.

LEISURE, ARTS & CULTURE

So if Portugal is your destination of choice, choose the Algarve and Quinta do Lago – then let UniQue help you find the perfect holiday property at the truly glorious Pinheiros Altos resort. You can be confident that your total holiday relaxation and satisfaction will be assured – thanks to UniQue’s in-depth local knowledge and utter professionalism! UniQue Properties Tel: 0207 117 8019 www.uniqueproperties.eu reservations@uniqueproperties.eu Enquinta Property Management Tel: +3512 8935 0600 www.uniqueproperties.eu/enquinta.com info@enquinta.com

INOUTMAGAZINE.CO.UK

LEISURE, ARTS & CULTURE 179

Chester Towbar and Trailer Centre

Minerva Avenue, Chester West Business Park, Chester CH1 4QL Premier Towbar and Trailer Specialist www.chestertowbars.co.uk Chester Towbar & Trailer Centre is now well established as one of the biggest towbar fitting centres in Cheshire, and one of the largest Trailer Centres in the North-West. Since 1984 the company has continued to grow, providing value for money, high quality products and services, providing a wealth of experience, enabling the customer to choose what is right for them. Cycle Carriers

Parking Sensors

Front & Rear

Large Showroom

Tel: 01244 324034

Email: towbars@chestertowbars.co.uk

Authorised Thule Centre: - Cycle Carriers - Roof Racks - Roof Boxes

Save 10% on our Towbar Fitting Service* INOUT Discount Code: MB/TS10 *Valid until 15/04/2014.

Caravan Accessories Caravan Movers Trailer Parts

LEISURE, ARTS & CULTURE

YOUR VERY OWN

ADVENTURE

A JOLLY GOOD TIME What a great idea it is to enjoy a well-earned break; have a few days away and see a new part of the country. If you fancy an adventure –

big or small – then hire a campervan, pack up your essentials and get out there! Jolly Good Van Hire is your answer with their brand new VW California Campervans. Offering a van-tastic choice of four berth campervans, you can get away for fun-filled days and oh-so comfortable nights as they happily sleep four people. Plus, jolly good rates mean you can enjoy spending your holiday allowance on the more frivolous things – delicious meals, tourist attractions and even indulgent holiday treats like new clothes or art for the home.

So, if you’re tempted to get away, call their reservation team 24/7 on 08453 727 727 to begin your very own campervan adventure! Jolly Good Van Hire Unit 5, Pandy Business Park, Plas Acton Road, Wrexham LL11 2UD Tel: 08453 727 727 www.jollygoodvanhire.co.uk info@jollygroup.co.uk Mon-Fri 7am-5pm, Sat 7am-12pm, Sun 8-10am

With Jolly Good Van Hire, it couldn’t be simpler to hire your campervan and get planning your perfect break. You can book over the phone or via the website using the online booking form and once approved, you can collect your vehicle from the Wrexham branch or alternatively, you can have your vehicle delivered to you – now that’s service! And when the time comes to say goodbye to your Jolly Good campervan, you have the convenience of being able to drop your vehicle off at one of the six branches across the UK; Colwyn Bay, Chippenham, Deeside, Ely, Shrewsbury and Wrexham.

INOUTMAGAZINE.CO.UK

LEISURE, ARTS & CULTURE 181

LEISURE, ARTS & CULTURE

We all need to get away every once in a while; break the mould and have a change of scenery to recharge our batteries. Our busy lifestyles can leave us feeling trapped and in need of an escape, or in the words of George Michael, ‘freedom!’ When you fancy time out from the norm, do you picture a fresh, windswept beach with the sound of crashing waves? Or how about a vibrant city, filled with excitement and surprise? With a campervan you have the luxury of making your holiday exactly what you want it to be, and these daydreams of getting away from it all can become a reality. From a long weekend to a fortnight getaway, you can tailor make it to ensure you have a trip to remember. Perhaps you fancy a staycation with your family or some glamping with the girls; or how about heading to the beach or into the countryside with your four-legged friend? You could even make a trip over to our European cousins and enjoy rural Spain or France or an inspiring city break in Berlin or Rome?

Your Destination with Our Inspiration

Tarporley TRAVEL

With our highly personalised service, you can trust in our knowledge

Travel House, 7 Copperﬁelds (off Cobblers Cross, convenient parking) Tarporley, Cheshire CW6 0UP

U6663

www.tarporleytravel.co.uk Since our launch in June 2009 we have developed into one of Cheshire’s leading travel providers, with three travel awards under our belt and hopefully many more to come. We are passionate about all things travel and are here to offer you the very best advice and expertise for all your travel needs. We pride ourselves on our unique style, friendly, ﬂexible approach and high standards of personal service to ensure your holiday is perfect from the planning stage until your return. The combination of over 35 years’ experience in the travel industry and excellent relationships with tour operators, airlines and hoteliers means we can offer independent, reliable advice at competitive prices. By appointment you can visit us at our relaxed ofﬁces on the outskirts of Tarporley Village, or for convenience we can bring our expertise right to your doorstep We look forward to seeing you soon

Emma & Lynette

CONTACT

Emma Parry on 01829 730919 email: emma@tarporleytravel.co.uk

Lynette Simpson on 01829 732550 email: lynette@tarporleytravel.co.uk

LEISURE, ARTS & CULTURE

DISCOVER

AUSTRALASIA! Explore the diversity and beauty of Australia and New Zealand with Tarporley Travel. AUSTRALIA Australia is a country of diversity, spectacular scenery and the world’s oldest living culture. From rainforests of the Whitsundays to the majestic Uluru in the Red Centre, there is something to capture the imagination of every visitor, whether it’s your first or fifth time Down Under. In the state of Victoria lie wine growing regions Yarra Valley and Mornington Peninsular. To the southwest of the city is the famous Great Ocean Road with breathtaking coastal views and the Twelve Apostle rock formations. In the Red Centre is a region rich with Aboriginal culture. Kings Canyon and Uluru-Kata Tjuta National Park, home to the Kata Tjuta rock formations and the remarkable Uluru, are must-sees. In tropical Queensland is Daintree rainforest; the world’s oldest living rainforest. A boat trip takes you to the Great Barrier Reef, which you can view from a glass-bottomed boat, snorkel mask or even by helicopter. In New South Wales is the Hunter Valley wine region and the Blue Mountains National Park. On the coast is the iconic city of Sydney, famed for its Opera House and harbour.

For dramatic landscapes, visit South Island’s rugged coastlines, glaciers and mountains. Highlights include Kaikoura, a small coastal town with whale populations; Christchurch, known as ‘Garden City’ for its manicured gardens; Franz Josef Glacier, an ice giant that can be viewed from a helicopter; and Queenstown, the gateway to Milford Sound, the dramatic fjord with vertical mountain walls. In North Island, a must-see is the Bay of Islands north of Auckland. This region was the setting for the signing of the Waitangi Treaty between the British and Maori in 1840. Further south is the volcanic town Rotorua, where geysers and Maori culture flourish. Other highlights are the wine-growing regions of Hawkes Bay and Wairarapa, and the capital city Wellington.

SOUTH PACIFIC The island’s nations of the pacific offer a range of unique experiences, which can be combined perfectly with Australia and New Zealand or enjoyed as alone. From Fiji with its mix of Melanesian and Indian culture to The Cook Islands which display breath-taking scenery. TOP 5 EXPERIENCES: 1. A cruise and lunch in Sydney Harbour. 2. Snorkelling over the spectacular Great Barrier Reef. 3. An overnight nature cruise on Milford Sound. 4. Learning about Maori culture in the Bay of Islands. 5. A romantic sunset on a deserted beach in the Cook Islands. Emma Parry 01829 730 919 emma@tarporleytravel.co.uk Lynette Simpson 01829 732 550 lynette@tarporleytravel.co.uk www.tarporleytravel.co.uk

INOUTMAGAZINE.CO.UK

LEISURE, ARTS & CULTURE 183

LEISURE, ARTS & CULTURE

In conjunction with Tarporley Travel’s preferred partner Cox and Kings, enjoy a £100 per person saving on any 14 day or above itinerary. (Terms and conditions apply).

NEW ZEALAND Populated only 1000 years ago, New Zealand is one of the world’s most pristine destinations, with a third of the land protected. Landscapes range from volcanoes to glaciers!

LEISURE, ARTS & CULTURE

! S D DESIGNED BY KIDS, FOR KI

0151 558 0015 186 LEISURE, ARTS & CULTURE

INOUTMAGAZINE.CO.UK

BooRahs

booRah

TH E LOFT, CH ES

LEISURE, ARTS & CULTURE HI RE FARM IC

TIME FOR

E CR EAM

Fun

Time is precious – not least to parents with young children. Making the most of kids’ weekends and holidays is every parent’s pursuit, but do you have a hard time thinking of new ways to entertain your kids? Here we share some up-to-theminute ideas of how to maximise your kids’ play time.

KIDDY CO

Activities & Adventure

Let your kids burn off all that energy with a visit to Cheshire Oaks’ two adventure playgrounds, then head over to Cheshire Farm Ice Cream to refuel, followed by an afternoon in their Loft – a fun-filled den with games galore – or Crazy Daisy’s Play Barn for the younger ones. Still not tired? Delve into Delamere Forest for its Forest Explorers events; choose from den building, bush craft or the Astronomy Evening (Saturday 7th December 7-9.30pm). For more adventure, give the kids’ Snow School or Snow Camps a go at Manchester’s Chill Factore, or trot over to the floodlit facilities at Croxteth Park Riding Centre. TH E WELSH M

OU NTAI N ZOO

Crafts & Culinary Have your little ones got a crafty side or are they foodie fans? Feed their creativity with a craft or culinary activity. Kiddy Cook, Hale & Altrincham, offers classes for tots and older kids alike to open their eyes to the world of ingredients, cooking and healthy eating, while Claremont Farm, Wirral, provides fun cookery demonstrations. Or for something crafty, head to The Potting Shed, Wirral, or Piggery Pottery, Llanberis, where your kids can paint their own pottery masterpiece to display at home.

Animal Attractions

Cultural

: ROB E RT

LL IMAG E

A E R DDIG H

MOR R IS

DIRECTORY

DIRECTORY You can also search INOUT’S comprehensive online directory at www.inoutmagazine.co.uk 3H Italia Watches, (Cheshire, 0151 558 0015)

Chester Bathrooms & Wetrooms (Chester, 01244

Gunnery (Tarvin, 01829 749 333)

Manorhaus (Ruthin, 01824 704 830)

1539, Chester Racecourse (Chester, 01244 304 611)

381 038)

Gusto Albert Dock (Liverpool, 0151 708 6969)

Manorhaus (Ruthin, 01824 704 830)

1851 Restaurant at Peckforton Castle (Peckforton,

Chester Fields (Chester, 01244 303 100)

Gusto Heswall (Heswall, 0151 348 4538)

Marco Pierre White at Doubletree by Hilton (Chester,

01829 260 930)

Chester Grosvenor & Spa (Chester, 01244 324 024)

Hawarden Farm Shop (Hawarden, 01244 533 442)

01244 408 800)

60 Hope Street (Liverpool, 0151 707 6060)

Chester Performs (Chester, 01244 409 113)

Hilton (Liverpool, 01517 084 200)

MD Glamorous (Tarporley, 01829 733 644)

ABode Hotels (Manchester, 0161 247 7744)

Chester Racecourse (Chester, 01244 304 610)

Hinton Bliss (Chester, 01244 310 181)

MD Glamorous (Tarvin, 01829 741 412)

ABode Hotels (Chester, 01244 347 000)

Chester Towbar & Trailer Centre (Chester, 01244

Hollies Farm Shop (Little Budworth, 01829 760 414)

Mercure Chester East (Chester, 0844 815 9001)

Airkix Skydiving (Manchester, 0845 331 6549)

324 034)

Hollies Farm Shop (Lower Stretton, 01925 730 976)

Menai Hotel Cottages (Anglesey, 01248 717 051)

Albert Dock (Liverpool, 0151 707 0729)

Chez Jules (Chester, 01244 400 014)

Hoole Hall Country Club Hotel & Spa (Hoole, 01244

Michael Caines at Abode (Chester, 01244 347 000)

Alderley Edge Hotel (Alderley Edge, 01625 583 033)

Chill Factore (Manchester, 0161 749 2222)

408 800)

Michael Caines at Abode (Manchester, 0161 200

Alderley Restaurant (Alderley Edge, 01625 583 033)

Chillberries (Knutsford, 01565 755 570)

Host (Liverpool, 0151 708 5831)

5678)

Alma de Cuba (Liverpool, 0151 702 7394)

Chilli Banana (Sefton Park, 0151 726 8641)

Housekeeper’s Store at Tatton Park (Knutsford, 01625

Mij Moj (Conwy, 01248 681 469)

Amber Lounge (Chester, 01244 316 477)

Chilli Banana (Wilmslow, 01625 539 100)

374 424)

Monastery (Manchester, 0161 223 3211)

Amber Lounge (Knutsford, 01565 653 121)

Cholmondeley Arms (Wrenbury, 01829 720 300)

Hunters at Home (Manchester, 0161 367 8088)

Monro (Liverpool, 0151 707 9933)

Ardbeg (Argyll, 01496 302 244)

Chorlton Cheese (Malpas, 01948 860 210)

Hunters Gin (Cheshire, 01925 726 666)

Moody’s (Nantwich, 01270 611 707)

Ark Spa (Liverpool, 0151 966 1999)

Church Inn (Mobberley, 01565 873 178)

Il Forno Italian Restaurant (Liverpool, 0151 709 4002)

Mornflake (Crewe, 01270 213 261)

Arkle at The Chester Grosvenor Hotel (Chester, 01244

Cichetti (Manchester, 0161 839 2233)

Imperial Hotel (Llandudno, 01492 877 466)

Mottram Hall (Prestbury, 01625 828 135)

324 024)

Ciro’s Brasserie at the Grosvenor Pulford Hotel (Pulford,

Isla Gladstone Conservatory (Liverpool, 0151 263

Moules a Go Go (Chester, 01244 348 818)

Australasia (Manchester, 0161 831 0288)

01244 570 560)

0363)

Mulberry (Conwy, 01492 583 350)

B Shrigley & Son (Mossley Hill, 0151 733 4583)

Claremont Farm (Bebington, 0151 346 1796)

Italian Club Fish (Liverpool, 0151 707 2110)

Multiyork (Chester, 01244 379 526)

Bacchus (Prestbury, 01625 820 009)

Coach House (Chester, 01244 351 900)

ITC Classics (Chester, 01244 355 570)

Natural Retreats (Llyn Peninsula, 0844 384 3166)

Baltic Bakehouse (Liverpool, 0151 708 6686)

Con Amici (Denbigh, 01745 814 444)

ITC Support (Chester, 01244 348 822)

Ness Botanic Gardens (Neston, 0151 353 0123)

Bangor-on-Dee Racecourse (Wrexham, 01978 780

Corks Out (Altrincham, 0161 903 8885)

Jessops (Tarvin, 01829 740 277)

Ness Botanic Gardens (Neston, 0151 353 0123)

323)

Corks Out (Chester, 01244 310 455)

Jolly Camper Vans (Huddersfield, 07715 000 375)

North Wales Cottages (Conwy, 01492 582 492)

Barceló Shrigley Hall, Golf & Country Club (Nr

Corks Out (Heswall, 0151 342 3888)

Joseph Benjamin (Chester, 01244 344 295)

Nova (Heswall, 0151 342 9959)

Macclesfield, 01625 575 757)

Corks Out (Stockton Heath, 01925 267 700)

JW Lees (Manchester, 0161 643 2487)

Nunsmere Hall Hotel (Northwich, 01606 889 100)

Bear’s Paw (Sandbach, 01270 526 317)

Corks Out (Timperley, 0161 903 8885)

Kinmel Arms (Abergele, 01745 832 207)

Odd (Manchester, 0161 833 0070)

Belle Epoque (Knutsford, 01565 632 661)

Craxton Wood Hotel & Spa (Ledsham, 0844 879

La Brasserie at the Grosvenor Hotel (Chester, 01244

Odder (Manchester, 0161 238 9132)

Bellis Brothers Farm Shop (Holt, 01829 270 302)

9038)

324 024)

Oddest (Chorlton, 0161 860 7515)

Bells of Peover (Knutsford, 01565 722 269)

Crewe Lyceum (Crewe, 01270 368 242)

Lady Lever Art Gallery (Liverpool, 0151 478 4136)

Oddfellows (Chester, 01244 400 001)

Belly Full (Chester, 01244 325 199)

Crowne Plaza Chester (Chester, 0870 442 1081)

Legoland (Trafford Centre, 0871 222 2662)

Olive Tree at The Green Bough Hotel (Chester, 01244

Bistro Franc (Liverpool, 0151 708 9993)

Davenports Farm Shop (Northwich, 01606 853 241)

Lewis’s Farm Shop ( Wrexham, 01978 780 852)

326 241)

Bistro Jacques (Liverpool, 0151 709 1998)

Deli-Fine (Wrexham, 01829 271 666)

Linney Cooper (Chester, 01244 377 067)

One Lounge (Didsbury, 0161 448 0101)

Bistro Jacques (Shrewsbury, 01743 272 586)

Delifonseca (Liverpool, 0151 255 0808)

Little Churtons (Farndon, 01829 270 556)

One Planet Adventure (Llandegla, 01978 751 656)

Bistro Pierre (Liverpool, 0151 227 2577)

Deli-Vert (Chester, 01244 340 505)

Liverpool Echo Arena (Liverpool, 0844 800 0400)

Open Eye Gallery (Liverpool, 0151 709 3555)

Bistro Qui (Liverpool, 0151 703 6777)

Denise Duke (Chester, 01244 400 108)

Liverpool Empire Theatre (Liverpool, 0844 847 2525)

Orchard Pigs (Wrexham, 01978 660 371)

Black Lion (Abergele, 01745 720 205)

Deva Travel (Chester, 01244 348 822)

Liverpool Epstein Theatre (Liverpool, 0151 709 4044)

Oriel Mostyn Gallery (Llandudno, 01492 879 201)

Bodysgallen Hall & Spa (Llandudno, 01492 584 466)

Dolserau Hall Hotel (Dolgellau, 01341 422 522)

Liverpool Everyman Theatre (Liverpool, 0151 709

Oriel Plas Glyn-y-weddw Arts Centre (Pwllheli, 01758

BooRah (Liverpool, 0151 558 0015)

Double Tree by Hilton (Chester, 01244 408 800)

4776)

740 763)

Botanica Resin Bound Driveways (Liverpool, 0151

Duke of Portland (Lach Dennis, 01606 462 64)

Liverpool Floral Pavilion Theatre (Liverpool, 0151 666

Osborne House (Llandudno, 01492 860 330)

632 0909))

Duttons (Manchester, 0161 241 6839)

0000)

Oulton Park (Tarporley, 01474 875 224)

Brewery Tap (Chester, 01244 340 999)

Echo Arena (Liverpool, 0844 800 0400)

Liverpool Football Club (Liverpool, 0151 260 6677)

Out of the Blue (Manchester, 0161 862 8652)

Bricklands (Hoole, 01244 346 622)

Edens of Handbridge (Handbridge, 01244 675 122)

Liverpool One (Liverpool, 0151 232 3100)

Outbuildings (Anglesey, 01248 430 132)

Bridge Hotel (Prestbury, 01625 829 326)

Edge & Son (New Ferry, 0151 645 3044)

Liverpool Organic Brewery (Liverpool, 0151 933 9660)

Overleigh Orthodontics (Chester, 01244 677 667)

Bull (Shocklach, 01829 250 335)

Enochs Fish & Chips (Llandudno Junction, 01492

Liverpool Philharmonic Hall (Liverpool, 0151 709 3789)

P&D Deli (Liverpool, 0151 708 7117)

Bull’s Head (Mobberley, 01565 873 395)

581 145)

Liverpool World Museum (Liverpool, 0151 478 4393)

Palm Sugar Lounge (Liverpool, 0151 707 6323)

Café Trade (Chester, 0845 095 1511)

Erdigg (Wrexham, 01978 355 314)

Llangollen Railway (Wales, 01978 860 979)

Panacea (Alderley Edge, 01625 599 200)

Calveley Arms (Chester, 01829 770 619)

Escape Hotels Ltd. (Llandudno, 01492 877 776)

Lovefoodmarket.com (01925 732 143)

Panam (Liverpool, 0151 702 5840)

Camp and Furnace (Liverpool, 0151 708 2890)

FACT (Liverpool, 0151 707 4464)

Lowry (Salford, 0870 787 5796)

Panoramic (Liverpool, 0151 236 5534)

Canova Medical (Wilmslow, 01625 529 942)

Fazenda (Liverpool, 0151 227 2733)

Lunya (Liverpool One, 0151 706 9770)

Pant-yr-Ochain (Wrexham, 01978 853 525)

Carluccio’s (Chester, 01244 401 938)

Fish & Chips at Weston Grove (Chester, 07792 968

Mad Hatters (Chester, 01244 323 444)

Park Royal Hotel (Warrington, 01925 730 706)

Carluccio’s (Manchester, 0161 839 0623)

697)

Malbar (Manchester, 0161 278 1000)

Patchwork Pate (Llys Parcwr, 0845 123 5010)

Cashmere and Cotton (0844 854 9020)

Fishpool Inn (Delamere, 01606 883 277)

Malmaison (Liverpool, 0151 229 5000)

Peckforton Castle (Tarporley, 01829 260 930)

Castle Hotel (Conwy, 01492 582 800)

Floral Pavilion (New Brighton, 0151 666 0000)

Malmaison (Manchester, 0151 278 1000)

Pecks Restaurant (Congleton, 01260 275 161)

Cellar Bar (Chester, 01244 318 950)

Formby Hall Golf Resort and Spa (Formby, 01704

Malmaison Brasserie (Liverpool, 0151 229 5000)

Pennant Park (Holywell, 01745 563 000)

Chantrey’s Restaurant, Imperial Hotel (Llandudno,

875 699)

Manchester Apollo (Manchester, 0844 477 7677)

Penny Lane Wine (Liverpool, 0151 733 6229)

01492 877 466)

Fraiche (Oxton, 0151 652 2914)

Manchester Art Gallery (Manchester, 0161 235 8888)

Pentre Mawr (Llandyrnog, 01824 790 732)

Chateaux Rhianfa (Menai-Anglesey, 01248 713 656)

Frith Rugs (Bodelwyddan, 0845 490 0600)

Manchester Bridgewater Hall (Manchester, 0844 907

Pen-y-Bryn (Conwy, 01492 533 360)

Chattels Furniture (Chester, 01244 322 280)

Glenmorangie (Ross-shire, 01862 892 477)

9000)

Peover Golf Club (Cheshire, 01565 723 337)

Cheerbrook Quality Farm Food (Nantwich, 01270

Glynne Arms (Hawarden, 01244 569 988)

Manchester Evening News Arena (Greater Manchester,

Perellis (Wrexham, 01978 363 333)

666 431)

Green Bough Hotel (Chester, 01244 326 241)

0871 226 5000)

Petit Spa at Malmaison (Manchester, 0161 278 1000)

Cheese Shop (Chester, 01244 346 240)

Green Pea Café (Holywell, 01352 713 730)

Manchester Evening News Arena (Manchester, 0844

Pheasant Inn (Tattenhall, 01829 770 434)

Cheshire Cookery School (Altrincham, 0161 928 5120)

Grill on the Square (Warrington, 01925 234 077)

847 8000)

Philharmonic Dining Rooms (Liverpool, 0151 707

Cheshire Cooks (Tarporley, 01244 325 025)

Grosvenor Garden Centre (Chester, 01244 625 200)

Manchester Opera House (Manchester, 0161 828

2837)

Cheshire Farm Ice Cream (Tattenhall, 01829 770 995)

Grosvenor Pulford Hotel & Spa (Pulford, 01244 570

1700)

Pi (Chorlton, 0161 882 0000)

Cheshire Oaks (Chester, 0151 348 5600)

560)

Manchester Palace Theatre (Manchester, 0161 245

Picture House (Ruthin, 01824 703 100)

Cheshire Smokehouse (Wilmslow, 01625 548 499)

Guildhall Tavern (Denbigh, 01745 816 533)

6600)

Pisces of Heswall (Heswall, 0151 342 1046)

DIRECTORY 193

DIRECTORY

INOUTMAGAZINE.CO.UK

DIRECTORY

Piste Wine Bar and Restaurant (Tarporley, 01829

Sandhole Oak Farm & Barn (Congleton, 01260 224

Taps (Manchester, 0161 819 5167)

Tollemache Arms (Tarporley, 01829 700 212)

732 483)

419)

Tarporley Travel (Tarporley, 01829 730 919)

Tom at 101 (Stockton Heath, 01925 212 660)

Pitcher & Piano (Didsbury, 0161 448 9326)

Sapporo (Liverpool, 0151 705 3005)

Tate Liverpool (Liverpool, 0151 702 7400)

Toms Chop House (Manchester, 0161 832 2245)

Plas Bodegroes (Pwllheli, 01758 612 363)

Sapporo (Manchester, 0161 831 9888)

Tattenhall Farm Shop (Tattenhall, 01829 770 390)

Toni & Guy (Knutsford, 0844 445 7151)

Plas Maenan (Llanrwst, 01492 660 232)

Scatchards Wine Merchants (Chester, 01244 317 094)

Tatton Park (Knutsford, 01625 374 457)

Tracy Bell (Liverpool, 0845 869 3244)

Plas Menai (Menai Straights, 01248 670 964)

Scatchards Wine Merchants (Liverpool, 0151 922

Taurus (Manchester, 0161 236 4593)

Trafford Centre (Manchester, 0161 749 1717)

Plas Teg (Wrexham, 01352 771 335)

7346)

Tava Restaurant (Holt, 01829 270 491)

Trafford Hall (Trafford, 01244 300 246)

Playhouse Theatre (Liverpool, 0151 709 4776)

Sealife (Manchester, 0871 663 1678)

Tavern Bar (Alltami, 01244 550 485)

Treaddur Bay Hotel (Anglesey, 01407 860 301)

Plough & Flail (Mobberley, 01565 873 537)

Seiont Manor (Snowdonia, 01286 682 401)

Teacup and Cakes Café (Northern Quarter, 0161 834

Tre-Ysgawen Hall and Spa (Llangefni, 01248 750 750)

Plough Inn (Christleton, 01244 336 096)

Sergio’s (Chester, 01244 314 663)

2004)

TriBeCa Bar & Pizzeria (Manchester, 0161 236 8300)

Podium Restaurant, Bar & Lounge (Deansgate, 0161

Shady Oak (Tiverton, 01829 730 718)

Telfords Warehouse (Chester, 01244 390 090)

TriBeCa Bar & Pizzeria (Liverpool, 0151 707 2528)

870 1600)

Shaker Room (Altrincham, 0161 928 8845)

Teppanyaki Japanese Restaurant (Manchester, 0161

Tropeiro (Manchester, 0161 923 6846)

Port Sunlight Museum (Wirral, 0151 644 6466)

Shared Olive (Hawarden, 01244 530 053)

228 2219)

Ty’n Rhos (Nr Caernarfon, 01248 670 489)

Porta (Chester, 01244 344 295)

Shelldrakes (Heswall, 0151 342 1556)

Terrace Restaurant at St Tudno Hotel (Llandudno,

Tyddyn Ilan (Llandrillo, Nr. Corwen, 01490 440 264)

Porth Tocyn Hotel (Abersoch, 01758 713 303)

Shere Khan (Liverpool, 0151 709 6099)

01492 874 411)

Tyddyn Llan (Nr Corwen, 01490 440 264)

Portmeirion Hotel (Portmeirion, 01766 770 000)

Siam Thai & Teppan-yaki (Chester, 01244 403 222)

The Alchemist (Manchester, 0161 817 2950)

Tyn Y Capel (Minera, 01978 757 502)

Portmeirion Hotel (Portmeirion, 01766 770 000)

Side Door (Liverpool, 0151 707 7888)

The Alexandra Court Hotel and Restaurant (Congleton,

Unity Theatre (Liverpool, 0151 709 4988)

Portrait House (Hoylake, 0151 632 4444)

Sienna Spa (Manchester, 0161 835 9929)

01260 297 871)

Unique Properties Algarve (02071 178 019)

Prestbury Village Restaurant (Prestbury, 01625 829

Signatures (Conwy, 01492 583 513)

The Barbridge Inn (Nantwich, 01270 528 327)

Upstairs at the Bluecoat (Liverpool, 0151 702 5324)

640)

Silver Bay (Anglesey, 01407 860 860)

The Bridge Restaurant (Prestbury, 01625 829 326)

Upstairs at the Grill (Chester, 01244 344 883)

Prohibition (Manchester, 0870 220 3026)

Silver Blades Ice Rink (Altrincham, 08700 852 929)

The Bull’s Head (Mobberley, 01565 873 395)

Valparaiso (Liverpool, 0151 708 6036)

Puschka (Liverpool, 0151 708 8698)

Sir Thomas Hotel (Liverpool, 0151 236 1366)

The Castle (Manchester, 0161 237 9485)

Vanilla in Allseasons (Macclesfield, 01625 421 685)

Quarry Bank Mill (Wilmslow, 01625 527 468)

Slattery’s (Manchester, 0161 767 9303)

The Chocolate Box (Prestbury, 01625 820 286)

Venetia (Abersoch, 01758 713 354)

Quarter (Liverpool, 0151 707 1965)

Slug & Lettuce (Chester, 01244 319 873)

The Cholmondeley Arms (Cheshire, 01829 720 300)

Venue Cymru (Llandudno, 01492 872 000)

Quay Hotel & Spa (Conwy, 01492 564 100)

Slug & Lettuce (Didsbury, 0161 434 1011)

The Church Green (Lymm, 01925 752 068)

Vermilion and Cinnabar (Manchester, 0161 202 0055)

Radisson Blu Hotel (Liverpool, 0151 966 1500)

Smile Works (Telford, 01952 242 966)

The Club at Hoole Hall (Chester, 01244 408 840)

Vertigo (Manchester, 0161 839 9907)

Ramada Chester (Christleton, 08448 159 001)

Snowdon Railway (Snowdonia, 0844 493 8120)

The Cornmill (Llangollen, 01978 869 555)

Via Fossa (Manchester, 0161 236 6523)

Ramada Plaza Wrexham (Wrexham, 01978 291 400)

Snug (Chester, 01244 312 888)

The Fabulous You Company (Chester, 0845 270 3761)

Via Via (Knutsford, 01565 634 830)

Redrow Housing (Flintshire, 01244 520 044)

Sofa Workshop (Chester, 01244 400 570)

The Greyhound Inn (Saughall, 01244 881 122)

Victoria Hall (Bolton, 01204 522 569)

Residence (Nantwich, 01270 629 100)

Soughton Hall (Northop, 01352 840 811)

The Grill Restaurant at The Quay Hotel (Deganwy,

Vinci (Mossley Hill , 0151 738 1000)

Restaurant Bar & Brasserie (Manchester, 0161 828

Soul Hair (Chester, 01244 320 014)

01492 564 100)

Vinea (Liverpool, 0151 707 8962)

8898)

Southern 11 (Manchester, 0161 832 0482)

The Gunnery (Tarvin, 01829 749 333)

Vinomondo (Conwy, 01492 573 050)

Restaurant on the Hill (Ruthin, 01824 707 736)

Spa by Kasia at The Grosvenor Pulford Hotel (Chester,

The Hub Ale House and Kitchen (Liverpool, 0151

Viva Brazil (Liverpool, 0151 236 8080)

Restaurant Ziba (Liverpool, 0151 236 6676)

01244 570 560)

709 2401)

Wagamama (Manchester, 0161 833 9883)

Rhug Estate Farm Shop (Corwen, 01490 413 000)

Spa Inc – Incorporating Shakti Wellness (0151 342

The Light (Manchester, 0161 839 4848)

Walker Art Gallery (Liverpool, 0151 207 0001)

Rhyl Pavilion Theatre (Rhyl, 01745 330 000)

0100)

The Little Deli (Llandudno, 01492 872 114)

Walrus (Manchester, 0161 828 8700)

Rice (Manchester, 0161 237 1100)

Spirit (Manchester, 0161 237 9725)

The London Carriage Works (Liverpool, 0151 705

Ward’s Fish (Birkenhead, 0151 666 1842)

Ring O’ Bells (Christleton, 01244 335 422)

Spitting Feathers (Waverton, 01244 332 052)

2222)

Watergate Deli (Chester, 01244 323 502)

Robinsons Brewery (Stockport, 0161 612 4061)

Spring Spa (Llanrhaeadr, 01745 539 922)

The Manor (Wirral, 0151 677 7034)

Watergate Street Gallery (Chester, 01244 345 698)

Rock Tavern (Marple Bridge, 01457 899 354)

St George’s Hotel Terrace Restaurant (Llandudno,

The Mark Addy (Manchester, 0161 832 4080)

Waterside Arts Centre (Manchester, 0161 912 5616)

Rode Hall Gardens (Cheshire, 01270 873 237)

01492 874 411)

The Mere Golf Resort & Spa (Knutsford, 01565 830

What’s Cooking (Liverpool, 0151 707 2023)

Rodney Densem Wines (Nantwich, 01270 626 999)

St Petersburg Russian Restaurant (Liverpool, 0151

155)

Wheel of Manchester (Manchester, 0161 831 9918)

Romazzino (Nantwich, 01270 626 456)

709 6676)

The Monro (Liverpool, 0151 707 9933)

White House (Rhuallt, 01745 530 000)

Rookery Hall Hotel & Spa (Nantwich, 0845 072 7533)

St. David’s Park De Vere Hotel (Hawarden, 01244

The Noble House (Liverpool, 0151 236 5346)

White Lion (Alvanley, 01928 722 949)

Room (Manchester, 0161 839 2005)

520 800)

The Packhorse (Hayfield, 01565 873 395)

Whitworth Art Gallery (Manchester, 0161 275 7450)

Rose and Crown (Knutsford, 01565 652 366)

St. David’s Park Hotel (Ewloe, Nr. Chester, 0844 980

The Palace (Manchester, 0844 824 6171)

Wild Boar Hotel & Brasserie (Beeston, 01829 260

Roses Tea Rooms (Heswall, 0151 342 9912)

2361)

The Potters Barn (Sandbach, 01270 884 080)

309)

Rosie Triple D Cider (North Wales, 01978 790 222)

St. David’s Caravan Park (Anglesey, 01248 852 541)

The Queen’s Head (Llandudno, 01492 546 570)

Williams’ Fresh Fish (Wrexham, 01948 770 367)

Rossett Hall (Wrexham, 01244 571 000)

St. George’s Hotel (Llandudno, 01492 862 184)

The Restaurant Bar & Grill (Liverpool, 0151 236 6703)

Willington Hall Hotel (Tarporley, 01829 752 321)

Rosso (Manchester, 0161 832 1400)

Stables Bar & Restaurant (Northop, 01352 840 577)

The Ship (Handbridge, 01244 678 400)

Willoughby’s Wine Merchants (Manchester, 0161 643

Rowton Hall (Rowton, 01244 335 262)

Stadium mk (Milton Keynes, 01908 622 922)

The Side Door (Liverpool, 0151 707 7888)

2487)

Royal Court Theatre (Liverpool, 0870 787 1866)

Stanley House (Mellor, 01254 769 200)

The Sportsman (Newtown, Powys, 01686 625 885)

Willoughby’s Wine Merchants (Sale, 01928 739 030)

Royal Exchange Theatre (Manchester, 0161 833

Stanneylands Hotel (Wilmslow, 01625 525 225)

The Straits (Menai Bridge, 01248 716 377)

Wilmslow Golf Club (Knutsford, 01565 872 172)

9833)

Steven Stone (Altrincham, 0161 929 5164)

The Swan Inn at Aughton (Ormskirk, 01695 421 450)

Wings Restaurant (Manchester, 0161 834 9000)

Royal Liverpool Philharmonic (Liverpool, 0151 709

Sticky Walnut (Chester, 01244 400 400)

The Tap (Chester, 01244 340 999)

Wonderland (West Kirby, 0151 625 8181)

3789)

Stocktons & Strattons (Bruera, 01244 620 414)

The Tavern on the Bay at St Davids Caravan Park

Woodstock Arms (Didsbury, 0161 448 7951)

Royal Oak (Kinnerton, 01244 660 871)

Strada (Manchester, 0161 819 5691)

(Anglesey, 01248 852 341)

World Museum (Liverpool, 0151 207 0001)

Rufford Old Hall (Ormskirk, 01704 821 254)

Sudley House (Liverpool, 0151 207 0001)

The Walls (Oswestry, 01691 670 970)

Wro (West Kirby, 0151 625 2010)

Ruthin Castle (Ruthin, 01824 702 664)

Sutton Hall (Macclesfield, 01260 253 211)

The Weighing Room (Chester, 01244 313 258)

WWT Martin Mere (Ormskirk, 01704 891 220)

Ruthin Castle (Ruthin, 01824 702 664)

Swadesh (Bowdon, 0161 941 5311)

The Wharf (Manchester, 0161 220 2960)

Wynnstay Arms (Ruthin, 01824 703 147)

S G Biomechanics (Wrexham, 07824 394 648)

Swadesh (Didsbury, 0161 445 3993)

The White Horse (Ruthin/Denbigh, 01824 790 218)

Ye Olde Bulls Head Inn (Beaumaris, 01248 810 329)

Saks (Chester, 01244 312 113)

Swadesh (Manchester, 0161 236 1313)

The Windmill (Macclesfield, 01625 574 222)

Yew Tree Inn (Bunbury, 01829 260 274)

Sakura (Liverpool, 0151 236 2113)

Swadesh (Wilmslow, 01625 525 902)

The Wro (West Kirby, 0151 625 2010)

Your Yoga (Liverpool, 0151 707 0137)

Sam’s Chop House (Manchester, 0161 834 3210)

Swettenham Arms (Swettenham Village, 01477 571

Thornton Hall Hotel & Spa (Thornton Hough, 0151

Yuet Ben (Liverpool, 0151 709 5772)

Samsi (Manchester, 0161 839 5587)

284)

336 3938)

Zenchi (Tarporley, 01829 781 155)

Samvat Clinic (Liverpool, 0151 230 8992)

Sycamore Inn (High Peak, 01663 742 715)

Three Greyhounds Inn (Allostock, 01565 722 234)

Zouk (Manchester, 0161 233 1090)

San Carlo (Liverpool, 0151 227 5700)

Tabac (Liverpool, 0151 709 9502)

Three Pigeons Inn (Ruthin, 01824 703 178)

Zügers (Bromborough, 0151 334 1904)

San Carlos (Manchester, 0161 834 6226)

Tai Pan (Liverpool, 0151 207 3888)

Tim’s for Fish (Wrexham, 01978 261 227)

Zügers (Chester, 01244 348 041)

194 DIRECTORY INOUTMAGAZINE.CO.UK

OTANICA

RESIN BOUND DRIVEWAYS

We create beautiful and individual driveways that are

tough, durable and easy to install.

hassle-free service and a 15 year guarantee.

Botanica will offer a

Botanica Resin Bound Driveways 16 Cable Road | Wirral | CH47 2AY 0151 632 0909 | 07779 024 853 www.botanicaresinbound.co.uk