ISSUE 29
www.appetitemag.co.uk
May/June 2015
TICKLE YOUR TASTEBUDS...
Fab recipes!
summer days
LIGHT NIGHTS AND BITES...WE HAVE THE TASTES OF THE SEASON!
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inside Girl About Toon // Foodie adventures in the Grainger Market // British asparagus // Al fresco at Hotel Du Vin
Fine Food is a Fine Art Whether you’re a self-confessed ‘foodie’ or just a fan of trying great places, let Michelin-starred chef Richard Allen take you on a culinary journey across land, sea and air in the Orangery restaurant at Rockliffe Hall.
www.rockliffehall.com Hurworth-on-Tees Darlington County Durham DL2 2DU +44 (0)1325 729999 enquiries@rockliffehall.com
Editor ponders the increasing unwillingness of children to clear their plates, and comes up with an old-fashioned solution When I was a child (back in the dark ages, obviously) if I dared to turn my nose up at anything on my plate, it would either appear at my place at the table at the next meal (nice), or I would be made to stay at the table on my own until it was gone, no matter how long it took.
un-touched food and their children's reasons for rejecting it. There is a bowl of noodles rejected because it is 'too noodly', a piece of toast rejected because 'it's not pancakes', and a bowl of cereal dismissed because the spoon accompanying it does not feature a princess.
Leaving a nine-year-old girl sitting at the table for four hours staring at a lump of congealed beef gristle (yes, that happened...) would probably get you locked up these days, though it did me no harm (she says, twitching). It's not a sanction I have entertained with my own children, but I do insist they eat what they are given, assuming they liked it yesterday and it's not poison.
It makes me wonder if we're getting a bit soft. With my parents' generation, 'there's no princess on my spoon so I'm not eating it' would get you a clip round the ear. Clearly, we don't do that anymore, and there are few things worse than the dinner table which is turned into a battle ground. But, by the same token, you're not going to get kids to try different foods if you let them behave like prima donnas at the table. The response that has worked for me over 18 years and three sons is this - 'if you don't want what I've lovingly made for you, fine, but the alternative is tripe'. Weirdly, it works Jane Pikett, Editor every time...
So, it is at the risk of sounding like an old so-and-so when I marvel at what appears to be an increasing willingness among parents to be manipulated via food by their kids. There's a hilarious thing on Instagram called #MyKidCan'tEatThis in which frustrated parents post pictures of
Be a fan!
We want to hear all about the food and drink you love in the North East, which means you can get fully involved in the region’s only dedicated food magazine.
If you like something, we want to know about it, so tell us. Better still, take a picture and send it to us. And if you cook something you’re proud of (or something you’re not!) email us a photo and a description and we might even put it on our Facebook page or in the magazine. Fame at last! email editor@appetitemag.co.uk
appetite. TICKLE YOUR TASTE BUDS...
Editorial 01661 844 115
Jane Pikett - jane@offstonepublishing.co.uk
Advertising 01661 844 115
Joanne O’neil - joanne@appetitemag.co.uk Website www.appetitemag.co.uk Designed & Published by
Unit One, Bearl Farm, Stocksfield Northumberland, NE43 7AL Photography Peter Skelton www.photo-psp.co.uk Nicky Rogerson www.nrphotography.co.uk
4GreatCLUB places, great offers
PLACE YOUR ORDER
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GIRL ABOUT TOON Our Lady Laura has mostly been eating...
8 FEED...BACK Hot gossip from the world of appetite 10
IT'S A DATE Foodie events to make your mouth water
11Butcher COOL KEBABS George Payne's lamb kofta kebabs 13 PIT STOP We pay a visit to Mister Woods coffee house 18
ABOVE THE SHOP Daryl Chadwick's new venture
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UP MARKET The fantastic street food delights of the Grainger Market
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THE GRAZER Anna Hedworth is curing pigs' cheeks
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SPICE OF LIFE Maunika Gowardhan's new Indian recipes
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HEALTHY APPETITE British asparagus - it's gorgeous and it's good for you!
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TEA TOUR Sampling afternoon tea across the region... it's a tough job!
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KITCHEN KIT Treat yourself to some fab new foodie kit
40 AL FRESCO Summer evening treats at Hotel Du Vin 42
DIARY Roof terrace launch at The Botanist and Mary Berry at Barker & Stonehouse
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JUST DESSERTS Alex Hollywood's gorgeous strawberry, rose petal, and pistachio pavlova appetitemag.co.uk
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CLUB
TASTECLUB
Samantha Little from TASTECLUB, which supports the people who make, serve and sell North East food and drink, is here every issue to give the inside track on the region’s foodie news and events. Join the club and visit the luxury gift store at www.TASTECLUBHQ.com and follow @TASTECLUBHQ on Twitter for all the latest updates.
Philip Bird LRPS CPAGB / Shutterstock.com
25% OFF AT VALLUM RESTAURANT
National Vegetarian Week is back from May 18-24. Organised by the Vegetarian Society, it’s all about sharing and enjoying delicious veggie food with friends, family, colleagues and community. Whether you’re vegetarian, trying to eat less meat or simply want to sample some new veggie dishes, it’s the perfect chance to explore mouth-watering meatfree food. Several TASTECLUB members are getting involved. If you fancy going out to eat, look no further than artisan restaurant Biscuit Factory in Newcastle, which is going veggie for an entire week (artisannewcastle.com). Artisan’s Emma Shard says: “We’re often seen as a ‘meaty’ restaurant, but as keen supporters of local growers and ambassadors of seasonal produce, our menu also features lots of meat-free options, created to showcase fresh intensity of flavour and the clever marriage of ingredients. “During Vegetarian Week we will be putting on an entirely vegetarian à la carte menu alongside our usual offering. You can expect intense soups, delicious tarte tatins and inventive dishes using outstanding produce. We’re very excited and hope to see customers old and new at artisan during the week.” Another fitting place to visit would be Gosforth’s healthy food
delivery service, Wheatberry, which is known for its vibrant and flavourful salads, spreads and sprouts (wheatberry.co.uk). Owner Vicky Turnbull says: “As a vegetarian and vegan food company, National Vegetarian Week is a great time for us to showcase what we offer. We’re throwing open the doors to our pop-up café from May 18-24. “Situated in a beautiful art deco dining room, we’ll be whipping up tasty vegetarian salads, soups, high-rise pies and juices, with the option to eat in or take away. Groups of six or more are welcome to book a table in advance, but otherwise just come along and tuck in!” Finally, Riverford Newcastle has something very special planned to mark the week (riverford.co.uk). Gwen Young says: “We’re thrilled to say that Hugh FearnleyWhittingstall – celebrity chef, food writer and campaigner – is going to be our guest chef, devising the recipes that go into our brand new vegetarian recipe box. “We deliver everything you need to make three tasty, organic meals, with the freshest produce, step-by-step recipe cards and all the ingredients in exact quantities inside each box. We’re looking forward to offering customers brand new recipes dreamt up by this renowned guest chef and to hearing about the results!”
The lovely folks at the Restaurant at Vallum foodie community on Hadrian’s Wall are offering appetite readers 25% off food on Thursday, Friday and Saturday evenings until June 15 2015*. Home to wonderful produce, much of it from the artisans at Vallum and producers within its postcode, the Restaurant’s summer menu is fresh and delicious. Vallum Farm, Military Road, East Wallhouses, Newcastle NE18 0LL, tel 01434 672 406, www.vallumfarm.co.uk *On production of this offer or a printout of the offer from www.appetitemag.co.uk Please pre-book by phone and quote APPETITE. Not in conjunction with any other offer
FREE DESSERT AT RU, JESMOND Ru Bar & Lounge, Jesmond is offering appetite readers a free dessert with any main course until June 15 2015. Ru, which is part of the Kenilworth Hotel on Osborne Road in Jesmond, specialises in homecooking. The gourmet burgers are highly recommended and there’s also a fab terrace – perfect for a summer evening. Ru Bar & Lounge, Kenilworth Hotel, Osborne Road Jesmond, Newcastle, NE2 2AL www.thekenilworthhotel.co.uk/rubar-lounge *On production of this offer or a printout of the offer from www.appetitemag.co.uk
FREE GLASS OF BUBBLY WITH AFTERNOON TEA AT SWEETHART The generous folks at Sweethart Coffee and Cakes in Consett are kindly offering appetite readers a free glass of bubbly with afternoon tea every day until June 15, 2015. Served from 1pm daily, Sweethart’s afternoon tea is a thing of beauty and it’s always made fresh. The only thing which can possibly improve it is a glass of bubbly! Sweethart Coffee and Cakes, Derwent Street Consett, Co Durham DH8 8LU, tel 01207 501 100 *On production of this offer or a printout of the offer from www.appetitemag.co.uk
CLUB FREE GLASS OF WINE WITH THE BUTCHERS OR CHEESEMONGERS BOARD AT CARRUTHERS & KENT Carruthers & Kent, Gosforth is offering appetite readers a free glass of wine with any butchers or cheesemongers board until June 15 2015. Home to a huge selection of fab wines from around the world, the team at Carruthers and Kent are experts when it comes to matching wine to food and there are regular events which offer tips to help you pick perfect wines at home too. Carruthers & Kent, Elmfield Road, Gosforth, NE3 4AY tel 0191 213 1818, www.carruthersandkent.com *On production of this offer or a printout of the offer from www.appetitemag.co.uk
TWO FANTASTIC OFFERS FROM SLOPPY JOES, GRAINGER MARKET Grainger Market sandwich supremo Sloppy Joes has two great offers for appetite readers this month – both available until June 15 2015. The first is 50% off any office platter – perfect for a lunch meeting, or a chance to catch up over a lunch. Or, try any sandwiches or panini for just £2. Sloppy Joes, Unit 30, Grainger Market, Newcastle NE1 5JQ, www.sloppyjoes-streetfood.co.uk *On production of this offer or a printout of the offer from www.appetitemag.co.uk
Classically French... Sample our Cuisine at lunchtime with
2 courses for only £13.95 or 3 courses only £14.95 Try our Earlybird menu available from 6pm-7pm Mon-Fri
2 courses for only £14.50, or 3 courses only £15.50
4-6 GILESGATE, HEXHAM, NORTHUMBERLAND NE46 3NJ Tel 01434 609 943 www.bouchonbistrot.co.uk
Award winning farm shop and café
faRm ButCheRy
We offer high quality beef, lamb and traditional rare breed pork alongside award winning bacon, sausage and our own cured gammons and ham.
FREE CAKE OR SCONE WITH ANY TEA OR COFFEE AT THE LITTLE COFFEE HOUSE The Little Coffee House, Team Valley is offering appetite readers a free slice of cake or a scone with any tea or coffee until June 15 2015. Homemade using traditional recipes, the cakes and scones at The Little Coffee House are the perfect accompaniment to a break from the office or a leisurely afternoon. appetite readers can also choose from a wide selection of teas and speciality coffees. The Little Coffee House, Unit 4, Princess Way North, Team Valley Trading Estate, Gateshead, NE11 0NF, tel 0191 447 3404 *Not in conjunction with any other offer. On production of this offer or a printout of the offer from www.appetitemag.co.uk
Cafe / RestauRant
Why not visit our cafe where you can dine in comfort!
BakeRy
Homemade bread and cakes are always available created by our artisan bakery.
faRm shop & Deli In our shop you’ll find a superb selection of cheeses, fruit, vegetables, jams, pickles and much much more!
WINNER: FARM SHOP OF THE YEAR 2013 AND 2014. MEAT TRADES JOURNAL BUTCHERS SHOP OF THE YEAR AWARDS KNITSLEY FARM SHOP East Knitsley Grange Farm, Knitsley, Consett DH8 9EW Open: Mon ~ Closed • Tues to Sat ~ 10am til 5pm • Sun ~ 10am til 4pm Tel: 01207 592059 www.knitsleyfarmshop.co.uk
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ON THE PROWL
Hop & Cleaver
THE
STAITH HOUSE
Where you can enjoy meat from the farm and fish from the quay at the heart of the North East coast...
Monthly tasting nights
£50 pound per person (without wine pairings) Please see our website for details Food Served: Weekdays 12-3 / 6-9pm • weekends 12-3 /6-9.30pm • Sunday Lunch 12-4pm Live Music from 3pm onwards every Sunday 57 Low Lights, North Shields Fish Quay, NE30 1JA Tel: 0191 2708441 • info@thestaithhouse.co.uk • www.thestaithhouse.co.uk @thestaithhouse
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the staith house
THIS MONTH, OUR LAURA IS MAINLY EATING AL FRESCO I am writing this, dear reader, in the garden, the sun streaming down in an unseasonal miniheatwave which has had this Girl About Toon hitting the seaside for fish and chips, ice cream and walks on the beach, prioritised in that order. Tynemouth has been heaving and I’ve been a regular at Marshalls for fish, chips and mushy peas, which have to be eaten sitting on the walls of the Priory admiring the view across the bay. Grey Street in Toon has also been buzzing with the pavement tables that now flow down both sides of the street at the likes of Harry’s Bar, Carluccio’s, Barluga, and Las Iguanas. Uno’s outdoor tables on the Quayside are also in full swing, with pizzas, pastas and wine in full flow in the sunshine. Plus, there’s a secret courtyard hidden within Hop & Cleaver, just across the way from Uno’s - a lovely spot to enjoy a spot of al fresco feasting on their amazing grills, ribs
¡Vamos! Festival
and wings. Mind you, the British sunshine is obviously a hit and miss affair, so it’s good that the monthly Boiler Shop Steamer has cover in the awesome Stephenson Works. The Steamer people are now running Steamer Sundays, filling the Boiler Shop with sharing tables from which you pour your gravy and tuck into your Yorkshires while you enjoy music from the stage. Check out the details at www.theboilershopsteamer.com. At Dabbawal Jesmond, the outdoor veranda is now in full swing and I am told there are barbecues
Broom House Farm
FARM SHOP & CAFÉ
FARM SHOP We breed, rear and sell our own well hung pure Aberdeen Angus beef, lamb, mutton, Saddleback pork, ham, bacon and gluten free burgers & sausages. Come and look at our amazing meat display in the Farm Shop. COFFEE SHOP Delicious cakes and freshly ground coffee. English breakfasts, Tasty Snacks and Traditional Sunday Roasts, made with scrumptious ingredients from our butchery. Now serving Afternoon Tea.
FOOD, FARMING & FUN F O R E S T A D V E N T U R E A N D C H I L D R E N ’ S PA R T I E S AVA I L A B L E
OPEN EVERY DAY!
Broom House Farm, Nr. Witton Gilbert, DH7 6TR Farm Shop: 0191 371 8839 Coffee Shop: 0191 371 8382 Email:broomhousedurham@btinternet.com
Carluccio’s
Dabbawal
www.broomhousedurham.co.uk • Follow us on Facebook
Mark Wright
planned for summer weekends, so watch their Twitter @Dabbawal and their Facebook page for dates. I’m looking forward to the ¡Vamos! Festival, in Toon June 4-14. It’s a spectacular feast of food, music, film screenings, and - something I’m especially looking forward to wrestling at The Boiler Shop! There’ll also be an array of Latin food stalls, including a parilla grill Manna for meat lovers. Other exciting news - Papa Ganoush is opening its first Lebanese Mezze Bar on Heaton Road soon, taking street food to
another level with gorgeous their Middle Eastern mezze and wraps. And, in the big news of this month, I bumped into none other than reality TV star Mark Wright at the opening of the gorgeous new Chez Mal brasserie at Malmaison on Newcastle Quayside. He was charming, as was the event, which showcased the beautiful food and cocktails at the new venue, which has gorgeous views over the river. Now then, back to the sunshine and important work on my tan, before the rain comes down. Happy eating, all!
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RESTAURANT T DELI T WINE BAR
FEEDBACK
FEED...BACK! Friendly, family run Italian Restaurant Pam and Manuele Orto welcome you RESTAURANT - Sicilian chef Manuele offers you a fresh, seasonal A La Carte menu; Early Bird Sicili Speci an Wed-Thurs 5.30-7; alitie s 2 course lunch menu £10.95
Simply email your recipes, feedback and foodie news for the opportunity to appear here. Fame at last! Email editor@appetitemag.co.uk tweet @appetitemaguk facebook /appetitemaguk
GOING FOR THE GOLDEN SPURTLE
DELICATESSEN- Movenpick ice cream
parlour, panini, craft beers, superb selection of antipasto, olives, cheese, salami, wines. Food to take home.
STUZZICO WINE BAR
Tapas, fine wines, Italian beers, aperitivi and liqueurs.
WILD! A top effort (above) here from our own Jo O’neil, sales manager with appetite magazine, who made The Grazer’s baked eggs with wild garlic and chilli and sage butter from the last edition of appetite (below). The addition of sweet chilli roast salmon steak displays a culinary flair of which we are rightly proud!
Please ring 01434 634554 to book, St Helen's St NE45 5BE @il_piccolo_deli
Il Piccolo At Corbridge
www.ilpiccolo.co.uk
Located in the heart of the City Centre, in the beautiful grounds of Newcastle University Campus and two minutes walk from Haymarket Metro and Bus Station
Daily Food and Drink Specials Northern Stage, Barras Bridge, Newcastle upon Tyne, NE1 7RH Tel 0191 242 7242 www.mckennasatnorthernstage.co.uk Opening times Tue - Sat: 9.30am - 11pm, Mon: 9.30am - 6pm, Breakfast served until 11.30am @Mckennascafebar
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MckennasatNorthernStage
Big news, folks…entries are now open for the 2015 World Porridge Making Championships in the Scottish highlands village of Carrbridge on Saturday October 10. The contest attracts entrants from all over the world, all vying for the coveted title and Golden Spurtle challenge trophy (we kid ye not…). This is the 22nd year of the competition and the date is World Porridge Day. The title of World Porridge Making Champion is awarded to the entrant deemed to have made the best traditional porridge using oatmeal, water and salt. The current champion is Dr Izhar Khan, an NHS renal consultant from Aberdeen. Further details are available on the World Porridge Making Championships’ website at www.goldenspurtle.com and entries close on June 20. Don’t claim we didn’t warn you…
TWEET TWEET ON THE RACK A fine effort here from reader Carol Bell, of Burdon, near Sunderland, who rustled up this herb-crusted rack of lamb with pea and mint sauce from the last edition of appetite (below). Check out those chunky chips!
A CRACKING JOB! Chef Malcolm Day makes a great breakfast - and he’s boiled, fried, poached and scrambled almost 1m eggs at Thistle Hotel Middlesbrough in the last 15 years. He’s one of 10 workers who together have clocked up an impressive 150 years’ service since the hotel opened in 2000. Eggcellent effort!
TOP TWEETs!
Our pick of the last month on Twitter: inspiring recipes, fine dining with James Close James close (@rabyhunt): and pretty Friday presents Great night @jayrayner1 in Newcastle now some proper northeast food #dininghell
Ammar Mirza CBE (@AmmarMirza): My wonderful co-presenter Mr successful restauranteur only on @spicefm @Dabbawal @ABConnexions
Chloe Hall (@chloeditorial): Spotted two lovely ladies in @appetitemaguk @evepurdy @PaulaStei talking about @Dabbawal
Gaia Hudson (@gaiahudson) Feeling inspired by all the delicious food in appetite tonight I made Moroccan chicken with cous cous #foodie #NEFollowers
YouMeSushi (@youmesushi): #PenguinAwarenessDay. Funny that as I definitely thought I saw one walk past me this morning! #Freezing
Jane Pikett (@janepikett): Thanku @vallumfarm @vallumvicky for our fab Friday present xx
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Every drop of spurreli icecream is made with passion and enthusiasm from start to finish. So take your time and enjoy!
IT'S A DATE!
“Simply Incredible” Jean-Christophe Novelli “Just so smooth, amazing. 10 out of 10!” Antonio Carluccio
Viva Espana! Pure Arabica Sea Buck Thorn Coffee Ice-Cream Ice-Cream
Asian Ginger Ice-Cream 3
Real Banana Ice-Cream 3
The Old Chandlery, Coquet Street, Amble, Northumberland, NE65 0DJ Opening Hours: 10am – Early Evening 7 days a week E: hello@spurreli.com T: 01665 710890 www.spurreli.com
The Beach House in Roker, Sunderland is serving up tapas specials on selected Fridays in May, June and July. Dishes include spicy chorizo sausages, salt and pepper squid, chicken and ham croquettes, crispy whitebait, king prawns in chilli and garlic, Spanish tortilla, patatas bravas, and garlic and paprika potato wedges. The menu is served May 29, June 26, and July 24, and is £14.50 per person for five items and £17 per person for seven items. The Beach House, Pier Point, Roker, Sunderland, SR6 0P tel 0191 565 9473, www.facebook.com/thebeachhousesunderland
O da pen 9. ys f 30 ro am m
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Distinctly Homegrown Food Delicious Festival Festival
Farm Shop offering an excellent range of delicious homemade cakes, scones, quiches, savoury pies, soup and tempting desserts, all produced in our own Farm Kitchen. Tea Room is licensed and we serve a variety of beers and wines. We have a menu to suit everyone’s needs from morning coffee and breakfast to afternoon tea as well as home cooked lunches ranging from a simple sandwich to a daily ‘Specials Board’. BROCKSBUSHES FARM SHOP & TEA ROOM Corbridge, Northumberland, NE43 7UB tel: 01434 633100 email: caroline@brocksbushes.co.uk
www.brocksbushes.co.uk
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DATE: May 9-10
DATE: June 28
The Distinctly Delicious Darlington Festival of Food is on May 9 and 10 from 10am-5pm and features market stalls, cooking demos, events and more. The Big Tent in the Market Square will host chef demonstrations from handmade chocolate and artisan cheese to real ales. www.distinctdarlington.co.uk
The Homegrown Food Festival on June 28 in Northallerton will see great chefs join local producers in a celebration of food. More than 100 stalls will include Chunk Chocolates, Richmond Brewing Company, Big D’s BBQ, Thompson’s Butchers, Casa Rustica, Yorkshire Dales Ice Cream, and Olivia’s Artisan Bakery. Chefs appearing at the Food Theatre include Ready Steady Cook’s Brian Turner, For the Love of Fish’s Kirsty Cruickshank, and Cleaveland Tontine’s James Cooper. The Tipple Tent will serve up local beers, spirits and wine, there’s a Kids’ Kitchen with interactive cookery workshops, two stages of live music, and the Grow Zone community garden. www.homegrownfoodfest.co.uk
Summer nights… DATE: Thursday May 14 Carrurthers & Kent, Gosforth is hosting its first Summer Foods Night on May 14, with perfectly matched wines, of course! Tickets are £23 and the event starts at 7.30pm. Carruthers & Kent, Elmfield Road Gosforth, NE3 4AY tel 0191 213 1818 www.carruthersandkent.com
BUTCHER George Payne is a founder member of the national Butchers Q Guild, which represents 110 butchers from the Scottish Highlands down to Cornwall.
Country produce at it’s Best
BUTCHER
LIGHT THE BARBIE! With the weather warming up nicely for the 2015 barbecue season, George Payne provides a recipe that al fresco aficionados may well like to have a go at.
LAMB KOFTA KEBABS
Makes 8 kofta kebabs
Ingredients 900g lean minced lamb 2 onions, finely chopped 15g fresh mint leaves, finely chopped 25g fresh coriander, finely chopped 1 tbsp ginger paste 1 tbsp chilli paste 2 tsp ground cumin 2 tsp ground coriander 2 tsp paprika 1 tsp cayenne pepper 2 tsp salt 4 tbsp vegetable oil 8 skewers
Method In a large bowl, mix the minced lamb, onions, mint, coriander, ginger paste and chilli paste. Season with the cumin, coriander, paprika, cayenne and salt. Cover and refrigerate for 2 hours. Shape the lamb mixture into sausages around the skewers. Make sure the meat is spread to an even thickness. Refrigerate until you are ready to cook. Preheat barbecue for high heat. Brush grate liberally with oil and arrange skewers on barbecue. Cook for 10 mins or until well done.
MULTI AWARD WINNING BUSINESS •Fully Stocked Butchery with all Beef & Lamb from Widdrington Farm. • Traditional Great British Sunday Lunch served 12-2.30pm from £5.99- reservations recommended. •Home made cakes, pies, pasties to eat in coffee shop or take away. •Book now for Father’s Day Sunday Lunch June 21st •Every Friday local haddock in home made batter & chunky chips, peas & tartar sauce from £5.99 12-2.30pm •Make the most of the sunny weather and the DOUBLE Bank Holidays in May - BBQ packs made to order all home made sausages & burgers Opening Times :- Tue – Fri 9.30-4.30, Sat 9-5, Sun 10-4 Closed Mondays except Bank Holidays-Sunday hours apply (Kitchen closes 30 mins prior to above times)
Widdrington Farm, Widdrington Village, Morpeth, Northumberland, NE61 5EA • Tel 01670 760181
www.thecountrybarn.co.uk
TYNEMOUTH & BROADWAY OPEN ALL BANK HOLIDAYS BROADWAY FULLY LICENSED TYNEMOUTH Front Street Tel: 0191 2575556
WALLSEND The Forum Tel: 0191 2954268
NORTH SHIELDS Railway Street Tel: 0191 2592559
TYNEMOUTH Broadway Tel: 0191 2964412
FOLLOW US @woods_coffee
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ffcc
Take the tractor to Vallum Market!
REVIEW
T E A R O O M & I C E C R E A M PA R LO U R • R E S TA U R A N T & C H E F ’ S R O O M PAT I S S E R I E & D E L I • O U T D O O R P L AY PA D D O C K • W I L D L I F E WA L K S
Our market on the second Sunday of every month will feature free face painting and tractor rides in May and June. The kids can also play in our paddock while you enjoy our artisan craft and food stalls. Next event: May 10th, 10.30am-4pm Sign up to our email bulletin for news and to be the first to get your hands on tickets for our foodie events taking place this summer as part of our 10th anniversary - www.vallumfarm.co.uk
Site open 7 days a week from 10am • www.vallumfarm.co.uk Vallum, Military Road, Newcastle, NE18 0LL Tea Room 01434 672 652 • Restaurant & Chef’s Room 01434 672 406 • Patisserie & Deli 01434 672 360
@vallumfarm @vallummarket
at en am p o l w Wy no ns, e r e sto rd d Ga n y co le Se rad B
Your local specialist cook and home store. Everything you need for food preparation through to food presentation, glassware and culinary gifts.
44 Brentwood Avenue, Jesmond, Newcastle upon Tyne NE2 3DH tel & fax: 0191 281 8563 email: jess@stangerscookshop.co.uk
www.stangerscookshop.co.uk
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Pit stop Dean Bailey visits Mister Woods, Tynemouth for a Saturday coffee stop
A
s well as being filled with lots of hard work, Friday afternoons at appetite HQ mean planning our weekend treat, or treats if we’re lucky. So, text sent, I await a response from my cycling-obsessed brunch partner, Mark. His response ‘Meet me there - or cycle down with me if you fancy it?’ prompts hysterical laughter from our lady editor, aware that I haven’t been on a bike since I was 12, and I’m as likely to take up cycling as I am to turn down a giant slice of custard tart. So, I decline the offer of a borrowed bike and drive to Mister Woods, the buzzing coffee stop on Front Street, Tynemouth. Here, I discover other loons in Lycra who have pedalled their way here, like my friend, who is cold and wet, but happy, or so he claims, though I doubt it. ‘It’s good for cyclists this place,” he declares, as we settle by the window with a view of the Priory and a distracting procession of
dogs, including a spotty one which would have had the editor rushing out to say hello. It’s an eclectic bunch this morning, with dog walkers, cyclists, and families, all looking happy with a drink and something sweet on this blustery morning. My latte goes down very nicely with a piece of triple toffee cake, while Mark’s fruit and nut traybake proves irresistible to both of us. His toffee-comecoffee concoction is topped with cream and is ‘just the sort of thing you need for a cycling day,’ whatever that means. There is also a bacon sandwich, which leads me to wonder what the point was of all that exercise on the way here, but I choose to keep quiet on the subject. It’s the weekend, after all, and we all deserve a treat now and again, don’t we? Mister Woods, Front Street Tynemouth, NE30 4BT tel 0191 257 5556 www.misterwoods.co.uk Also at North Shields and Whitely Bay
STARTERS
WE LI KE !
DOE, A DEER Liza Salt and Monica Adams learn to cook at Angeethi
SPICE UP YOUR SUNDAYS Angeethi Restaurant in Low Fell, Gateshead, is now serving up Spice Sunday cookery classes. This three-hour introduction to Indian cookery includes tips on using herbs and spices and hands-on training in preparing a starter, main dish, and bread/ rice before you get to relax with a glass of wine and enjoy your creations. The Spice Sunday sessions are £55 per person and take place 2pm-5pm. Angeethi, Kells Lane Gateshead, NE9 5HY, tel 0191 491 4343, www.angeethi.co.uk
FRENCH FAYRE
Bouchon, the excellent French bistro in Hexham, is launching a new monthly event featuring menus which echo different regions of France. The events, which start on May 14, promise a culinary tour of France, echoing signature dishes of each region. Bouchon, which is owned by Frenchman Greg Bureau, was named Best Local Restaurant in the UK by Gordon Ramsay’s the F Word programme a few years ago, and it is renowned for its authentic tastes of France. Bouchon, Gilesgate, Hexham NE46 3NJ, tel 01434 609 943 www.bouchonbistrot.co.uk
Close House’s new head chef Craig Harvey impressed appetite’s own burger expert Dean Bailey with this venison, chorizo and basil patty served with paprika-dusted fries and an extra bowl of proper chips (because sometimes it’s hard to decide how you want your potatoes, Dean tells us). The venison was shot by Craig and he’ll be adding more game to the revamped No.19 menu at Close House when it’s in season. Craig, who has been shooting since he was seven, is the owner of 10 gun dogs - three labradors and seven spaniels. He took over the Close House No.19 kitchen earlier this year having worked in London and Paris. No.19, Close House Heddon-on-the-Wall NE15 0HT tel 01661 852 255 www.closehouse.com
CONSETT’S INDEPENDENT ARTISAN DRINKS HOUSE AND EATERY
The perfect venue for all private functions...from Weddings to Christenings - Birthdays to Charity Nights!
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STARTERS TH E PLOT
EASY DOES IT
Lola Jeans Newcastle has launched its Basement Speak, a new space dedicated to what it calls “a darker cocktail agenda”. Upstairs, the light sharing menu and world beers remain, while downstairs echoes the American speakeasys of the 1920s and 30s with cocktails and music inspired by the Prohibition era. Owned by former professional ice hockey player Paul Sample and his fiancé Lindsey, there is another Lola Jeans in Tynemouth. Lola Jeans, Market Street Newcastle, NE1 6JE www.lolajeans.co.uk
TWIST AND SHAKE
Osbornes in Jesmond, Newcastle is helping its guests cool off with tasty shakes inspired by the roadside diner restaurants of 1950s America. Its new range of hardshakes combine ice cream, milk, crushed ice and a choice of liqueurs. They include the Caramel Cola Float made with Stoli Salted Karamel vodka, Pepsi, and vanilla ice cream. There’s also Awesome Oreo, made with Stoli Salted Karamel vodka, cacao liqueur, sugar syrup, Oreo biscuit, milk, chocolate ice cream and crushed ice . Hic! Osbornes, Osborne Rd, Jesmond, Newcastle, NE2 2AN tel 0191 240 2811, www.osbornesjesmond.co.uk
NEW LOOK
Ru Bar, Lounge & Kitchen at the Kenilworth Hotel in Jesmond has a new look and menu. Following a refurb, Ru is now serving food from 6pm from the new home-inspired menu, which features sirloin steak, burgers, beer-battered cod, and homemade tempura fish
Gardeners across Co Durham are mapping the county’s allotments to help fellow green-fingered folk find a plot near them. The project, from Transition Durham with Durham County Council, will develop a database to help gardeners find a place to grow. It aims to improve access, provide a forum for allotment holders and increase the number of people growing their own food. www.durhamlocalfood.org.uk
finger sandwich. There’s an outdoor terrace too - perfect for those long summer evenings! Ru Bar & Lounge Kenilworth Hotel, Osborne Road Jesmond, Newcastle, NE2 2AL www.thekenilworthhotel.co.uk/ rubar-lounge
WELCOME TO ROMANO’s
in the heart of Cleadon Village... Bistro Romano offers fine contemporary Italian and Mediterranean cuisine in a relaxed and friendly vibe. To make a reservation call 0191 519 1747 between 10am-2.30pm & 6pm- 10pm 63 Front Street, Cleadon Village, Sunderland SR6 7PG www.bistroromano.co.uk
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Tea & Tipple, Corbridge, Northumberland, NE45 5AT www.teaandtipple.com Telephone: 01434 632886
STARTERS DAB HAN D WE LI KE !
FISHY!
Fridays mean treat day here at appetite, and after spending all morning staring at pictures of food, this portion of fish and chips at the Restaurant at Vallum foodie community on Hadrian’s Wall near Corbridge was well-deserved. This was fish was to die for, fresh and succulent, wrapped in the lightest batter and served with fries and fresh minted peas - a perfect Friday treat for us weary warriors. Time didn’t allow us to stay for pudding, which is a shame because the dessert menu featured bitter chocolate tart with confit lime and honeycomb, so we nipped into the Patisserie & Deli downstairs and bought custard tarts to take back to work. A fab Friday treat! Vallum Restaurant & Chef’s Room, Vallum Farm, Military Road, East Wallhouses Newcastle, NE18 0LL tel 01434 672 406 www.vallumfarm.co.uk
WE LI KE !
BEEF AND CHORIZO BURGER AT THE HEARTH CAFÉ
IT’S A WRAP!
Dabbawal Indian street food kitchen is providing office workers with a fast, fresh, and fun alternative to packed lunches and shop-bought sarnies with its new wrap menu. It features five fresh-made wraps with spicy chicken, seekh kebab, lamb mince kathi, mixed vegetable, and spicy potato flavours. Dabbawal serves the only homemade wafer-thin roomali wraps in Newcastle, and its fillings are fresh made from traditional recipes with secret homemade spice blends. From just £4.95, Dabbawal wraps are healthier than the average shop-bought snack and provide a filling, tasty lunchtime alternative to eat in or takeaway. Call 0191 232 5133 to order for your office. Dabbawal, High Bridge, Newcastle, NE1 6BX, tel 0191 232 5133 Dabbawal, Brentwood Mews, Jesmond, Newcastle, NE2 3DG tel 0191 281 3434, www.dabbawal.com
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This fab beef and chorizo burger from the specials board at the Hearth Café was perfect after missing breakfast on a long Thursday at appetite HQ. Served with wedges and salad, it was enough to keep us going for the rest of the afternoon, plus the trip out for an hour in the sunshine with a bottle of ginger beer helped cheer us up too! The Hearth, Main Road Horsley, Newcastle NE15 0NT, tel 01661 853 563 www.thehearth.co.uk
195 Park View, Whitley Bay, NE26 3RD 0191 4479632 www.lottiemcpheecupcakes.com Open Thurs - Sat 10am - 5pm
Traditional Fish Smokers Oak Smoked Salmon • Seafood Natural Smoked Cod & Haddock • Local Produce
VISIT OUR SHOP RESTAURANT OPEN EASTER
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Craster, Northumberland NE66 3TR • 01665 576223 Order online: www.kipper.co.uk
appetitemag.co.uk
15
STARTERS WE LI KE ! l-r: Aaron Craig, Richard Allen .and Paul O”Hara
MADDISON’S SCONES As we were travelling from a morning meeting, stomachs rumbling having set off without our usual second breakfast, we made a pit stop at Maddison’s in Consett for a selection (okay, six) of owner Paul Purvis’ giant scones. The strawberry & Baileys and plum & pear disappeared within minutes of our return, while the ed’s gluten-free cheese ones and fruit ones were kept to herself. Maddison’s, Front Street Consett DH8 5AQ tel 01207 583 318
NEW BOYS TO SEE YOU AGAIN
Pleased to Meet You’s Martini lunch is back as part of a new summer menu. Available from noon-3pm every day, the Martini Lunch includes two cocktails and a six item grazing slate for £20 or twelve items for £25. The options include hand-raised pork pie, tempura prawns with Asian dip, crab and sesame balls with roasted tomato and chilli dip, runny yolk Scotch egg with gunpowder mustard, and mini beef slider. Pleased To Meet You, High Bridge, Newcastle, NE1 1EW tel 0191 340 5137, www.ptmy-newcastle.co.uk
@ C&K share our passion for great wine, good food and a fabulous place in which to enjoy them. Select from handpicked wines, local and continental cheese and charcuterie and chocolate. Come to our tastings and meet the growers or try a glass or flight from our wine range in our Enoteca. Take advantage of our 10% discount on any case of 12 by joining our monthly case club or coming in and selecting your own’ NOW OPEN: Tue/Wed 12-7pm, Thur 12-8pm, Fri 10-8pm, Saturday 10-7pm and Sunday 12-5pm Carruthers and Kent, 3a Elmfield Rd, Gosforth, Newcastle upon Tyne, NE3 4AY, T: 0191 2131818, e: info@carruthersandkent.com, www.carruthersandkent.com
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Following the appointment of executive head chef Richard Allen, Rockliffe Hall, the fivestar resort near Darlington, has brought in a new team to manage its three restaurants. Allen is responsible for The Orangery, where the emphasis is on tasting menus and Michelin-standard cuisine, while Aaron Craig takes over the Brasserie and Paul O’Hara takes over the running of the Clubhouse. Rockliffe Hall Hurworth-on-Tees, Darlington DL2 2DU, tel 01325 729 999 www.rockliffehall.com
VEGGIE WEEK
GOING GREEN
GREEN MACHI NE
It’s National Vegetarian Week May 18-24, which means you’ve no excuse not to try out a few tasty meat-free days. Enjoy these!
PEA, BEETROOT, RED PEPPER AND GOAT’S CHEESE TART SERVES 4
Ingredients plain flour for dusting 500g ready-made puff pastry 1 free range egg, lightly beaten 100g peas, shelled 100g cooked red peppers in oil, drained 100g Capricorn Somerset goat’s cheese, crumbled 100g cooked beetroot, in chunks small bunch flat-leaf parsley 4 tbsp extra virgin olive oil 1tbsp Balsamic vinegar salt and pepper Method Preheat the oven to 200C/Gas 6. Lightly dust a work surface with flour and roll out the pastry to 4mm thick. Cut out 4 discs with a 11.5cm round pastry cutter. Then, with a sharp small knife, lightly
score around the pastry discs 1cm from the edge, without cutting through the pastry. Then brush with the beaten egg, lay the pasty discs onto a non-stick baking try and place in the oven on the middle shelf and cook for 20 mins or until golden. Once cooked, remove the discs from the oven and leave to cool. Then remove the inner part with a small knife. While you’re waiting for the pastry to cook, bring a pan of salted water to the boil, cook the peas for 2 mins, then drain and refresh under cold water for 1 min, then drain and set aside. Cut the peppers into thick slices and place in a medium bowl with the peas, goat’s cheese, beetroot and parsley. In a small bowl, mix the olive oil and Balsamic vinegar, then add 2 tbsp dressing to the vegetables and goat’s cheese, season with salt and pepper and mix well. Place the pastry discs on 4 plates and fill with the vegetables and goat’s cheese, then drizzle the rest of the dressing around the plates and serve.
PURPLE SPROUTING BROCCOLI WITH BUTTER BEANS, PINE NUTS, CHILLI AND LEMON SERVES 4
Ingredients 400g purple sprouting broccoli 100g pine nuts, toasted 2 tbsp olive oil for pan frying 2 shallots, peeled and finely chopped 2 garlic cloves, peeled and finely chopped ½ red chilli, de-seeded and finely chopped sea salt and pepper 400g cooked butter beans, drained and rinsed juice and zest of 1 unwaxed lemon Method Wash and trim the broccoli, and cut into 2cm pieces. Heat a saucepan of water to boiling and blanch
broccoli for 3 mins maximum. Drain and leave to cool. Toast the pine nuts in a dry, non-stick frying pan. Keep shaking the pan so they don’t stick and burn. Take a heavy saucepan and heat the oil. Add the shallot, garlic, and red chilli with a pinch of sea salt and black pepper. Soften the vegetables gently, adding a little water to create steam in the pan. When the veg are soft, add the butter beans, lemon zest, a little lemon juice and the toasted pine nuts. Fry for 3 mins. Add the blanched broccoli, mix well, and turn off the heat. Serve on a warm platter with extra lemon juice and a drizzle of olive oil.
appetitemag.co.uk
17
LUNCH
above the shop Daryl Chadwick is furnishing Barker and Stonehouse with great food as Liz Hands discovers
D
aryl Chadwick has something of a reputation for bringing the Midas touch to any venture he is involved with. He was part of the partnership which brought the Imperial Express to Darlington’s Grange Road area, and the café, a favourite, is still going strong. Chadwick was also behind the eponymous D.P Chadwicks, something of an institution in Yarm, and Café Lilli in Norton, which successfully followed
the buzzy continental-style café format. Now, he has opened Chadwick & Co Coffee House and Kitchen in something of an unexpected location, inside the new Barker and Stonehouse store on Teesside Retail Park, Stockton. Chadwick has brought in business partner Nathan Baker, and the pair have put together not only the type of snack menu you might expect to find in an in-store restaurant, but also the kind of dishes that wouldn’t look out of place on the tasting menu of a
fine-dining venue. When we visit, the day before Great British Bake Off favourite Mary Berry is due to officially open the new Barker and Stonehouse, Chadwick is serving up plates of perfectly poached salmon, with an impeccably balanced mix of pickles offset with sweet sultanas. It’s one of a selection of specials which change weekly, using locally sourced ingredients. Bread and brioche is baked fresh on-site, while eggs come from Phil Twizell at nearby West Newbiggin Farm, cured bacon
comes from Godfreys, meat from Halls of Sedgefield and fresh fish from Alan Hodgson. Dishes are designed to be eaten tapas-style, with small and large plates so you can mix and match, choosing as many as you want. For spring, the menu features the likes of braised pork cheek pie with creamed potatoes and green beans; peppered flat iron steak with forestiere mushrooms; and salad with kohlrabi, fennel, grilled brie, truffle oil and seeds. It’s hard to see how you could
Fresh, Seasonal, Traditional & Delicious
Bar • Kitchen
Our smoke houses have been in operation since 1843 next door to our shop, the ‘The Fisherman’s Kitchen’, where your always welcome.
You can also order online at www.swallowfish.co.uk A great place to eat, drink and relax in the heart of Jesmond.Come on in and try our traditional pot dishes, tasty mains, gourmet burgers and more. All homemade from quality local ingredients. We also serve a fine selection of real ales,beers wines and speciality malts. 44 Osborne Rd, Jesmond Newcastle, NE2 2AL T:0191 281 9111 E: enquire@enjoyru.co.uk www.enjoyru.co.uk
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Award Winning
Swallow Fish OF SEAHOUSES EST • 1843 2 South Street, Seahouses, Northumberland, NE68 7RB tel: 01665 721052 www.swallowfish.co.uk Proud to be one of Rick Stein’s Food Heroes
smoked salmon • kippers • smoked cod • smoked haddock salmon smokies • shellfish • crabs • lobster
LUNCH
THE GREAT OUTDOORS
resist trying at least a handful of dishes, even if you had only intended to pop upstairs for a coffee after browsing the inspirational in-store room sets put together by Barker and Stonehouse’s talented creative manager Claire Hornby. Chadwick’s success is, in no small part, down to the fact that he is a natural host. “If you’re in the restaurant game just for business reasons, then you’re in it for the wrong reasons,” he says. It’s not a game Chadwick originally planned to get in to. Straight out of school, he joined the Parachute Regiment, but it wasn’t for him. He went on to work in a succession of hotels and restaurants before launching his own ventures. “I was supported by the local community and by a great chef at Chadwicks, but wanderlust kicked in,” he says. “I bought an old wooden yacht and went off sailing around the Mediterranean for five years, taking guests on sailing trips and cooking. I went to the Alps in the winter, teaching people to ski, and cooking.” He came back and opened Café Lilli. “I’d just become a father, so it was time to set down anchor, although we still get to Greece now and again,” says Chadwick. Chadwick’s success has,
perhaps, never been more important, considering he and his wife Rose, parents to Frances, have another baby on the way. But he isn’t fazed, describing sleepless nights with a new baby as like keeping watch while sailing. The sailing analogy is an apt one. Surveying the store beneath him from atop the timber-floored level, Chadwick could almost be keeping lookout. The wood panelling which decorates the back wall of the restaurant has come from old boats and the artwork adorning the walls is a series of watery-scene photographs taken in Venice by a friend. It’s a setting Chadwick hopes will attract not just the casual diner, but those who see Chadwick and Co as a destination restaurant, somewhere to enjoy the sunshine from the about-toopen terrace, and to eat before heading to the cinema nearby. So long as his diners appreciate him setting down anchor above the shop floor, he should have another Chadwick success on his hands. Chadwick’s, Barker & Stonehouse, Teesside Retail Park, Haydock Park Road Stockton, TS17 7BG tel 01642 230 988, www. barkerandstonehouse.co.uk
AL FRESCO AT HOTEL DU VIN WELCOME TO THE SUMMER OF PINOT AND ENJOY OUR RELAXING OUTDOOR SPACE PERFECTLY ACCOMPANIED BY OUR NEW SUMMER MENU This summer our Al Fresco menu brings you fresh, vibrant, seasonal dishes and a glorious celebration of our Summer of Pinot. Marry your meal to a hand-picked Pinot Noir, Pinot Gris or Pinot Blanc sourced from the world’s finest vintners, or even one of our specially sourced Champagnes or classic summer cocktails. £17.95 FOR TWO COURSES WITH A GLASS OF PINOT
0844 736 4259 TO BOOK A TABLE VISIT: www.HOTELDUVIN.com HOTEL DU VIN& BISTRO NEWCASTLE Allan House, City Road, Newcastle upon Tyne NE1 2BE TERMS AND CONDITIONS: Not valid in conjunction with any other offer. Not available after 7pm on Friday, all day Saturday or during Sunday lunch. For full terms and conditions see website.
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GRAINGER MARKET
Up market The Grainger Market in Newcastle is fast gaining a reputation for fantastic street food. Dean Bailey checks it out
I
t’s Monday morning and I’ve been sent back through the doors of appetite HQ with a challenge - to eat my way around the Grainger Market. It’s a tough job, but… The market’s come a long way from the place I remember as a kid, wandering the alleyways on a Saturday morning on our ritual family trip for a Sunday joint and, if I was good, a bag of bullets for the bus home. Our family’s choice of butcher, Oliver & Eden, is still going strong, with third-generation Jerry Eden now in charge. Similarly, the fishmongers and fruit and veg sellers continue to thrive, as does the Kandy Box sweet shop, no doubt assisted by my continuing weekly pilgrimage in search of bullets. In the last few years, new independent foodie stops have joined the market mix – making a weekly trip an absolute must for anyone whose Twitter profile reads ‘foodie’. The traditional cafés remain - the fantastic Oliver’s is a must, and relative newcomer Wi-Fri is a great stop for breakfast. For coffee, Pumphrey’s is among the best in Toon, while Fez Food’s owner Ferit Ozdemir
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recommends a Turkish, as he dons his black and white fez and dips under the counter. After a process that is far more intricate than I’ve seen from a teenager in a green apron, he produces a tiny cup of thick, chocolatey coffee accompanied by a cube of Turkish Delight and, for this fortunate writer, a large slice of baklava. My day is made. A stand-out of an assignment which turns into lunch at the market every day for a week, turns out to be watching Lindsay’s To Go’s Paulo Gama cooking up noodles, chorizo, and king prawns fresh from Lindsay’s fishmongers across the alley. It’s a substantial treat, but the carton is empty by the time I roll back down Grey Street. What makes the Grainger Market special is the people. You’ll struggle to find friendlier folk, from Julien Poulalion of La Petite Crêperie and Marco and Augustio of Pizza by the Slice, to Jerry Eden at Oliver & Eden and Paul Fletcher at Lindsay’s. Everyone has time for a chat, a story, and the odd recipe suggestion. Jerry suggests stir-fry made with his beef and veg from the J. Armstrong veg stall. Paul recommends pan-frying whiting, fillets he’s brought fresh from the Fish Quay at North Shields this
Linds ay’s To Go Oliver & Eden Butchers
La Petite Crêperie
morning, in butter. It’s a meal for two that’ll leave you with change from a fiver. Back to in-market dining and crêpes are the order of the day on Tuesday. The only problem is, everybody in Newcastle appears to have had the same idea and the queue is enormous. Fortunately, the salted caramel ones are well worth the wait. Back the next day, Julien recommends a savoury crêpe made with buckwheat flour, which makes it gluten-free for the sensitive and coeliac among you.
The French classic Emmental, ham and egg variety is the daddy of them all. Savoury crêpes will likely put you in the mood for something sweet and Pet Lamb Patisserie just round the corner is a cakelovers’ dream. We can recommend the salted caramel brownies, carrot cupcakes, peanut butter brownies, vanilla cupcakes - you get the idea. On a flying visit, we stop by and say cìao to Marco and Augustino at Pizza by the Slice to find a huge peperroni has just come out of the
GRAINGER MARKET Fez Food
Lindsay’s fishmongers
Pet Lamb Patisserie
Pizza by the Slice
oven. One massive slice, it turns out, is ample for lunch on the run. Meanwhile, the French Oven’s highlight of the week turns out be a chicken, chorizo and mozzarella panini recommended by manager Clement Fouquet. It’s a definite improvement on that squashed ham sandwich in your bag! The mince and mushy pea pies are also fantastic, but get in early they’re really popular. It’s a world away from any shopbought sarnie, as are the giant rolls at Sloppy Joe’s, which are baked that morning and stuffed
with mincemeat, onions and peppers with a variety of toppings, just like they serve in New York. One week is hardly enough to get everything in, particularly when you factor in a visit to the excellent new Nan Bei Chinese dumpling bar, and an entire lunch hour spent browsing the huge range of food and drink at mmm... deli. But there’s always next week. Meanwhile, there’s that bag of bullets for the bus home. Grainger Market Newcastle, NE1 5JQ www.graingermarket.org.uk
Fez Food
appetitemag.co.uk
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THE GRAZER
The cure I
This month, Anna Hedworth, aka blogger The Grazer, is mostly curing pig’s cheeks
had the best carbonara the other week. It was a Sunday night, comfort was required, carbonara was required - with homemade guanciale - which sounds a bit smug, but isn’t actually that difficult to make, as long as you’re patient. I started it a few months ago, it hasn’t required much effort, and now I have cured pigs’ cheeks to play with. I ordered six cheeks from Gosforth butcher Charlotte Harbottle and they arrived the next day. They’re quite big, something everyone seems to comment on, but I guess pigs have big heads. That one in the Ouseburn farm, Babooshka, is a monster! I followed a recipe from one of the River Cottage handbooks about curing and smoking. I wanted something with bay and sugar, rather than a straightforward salt cure, so I used 90g each of salt and light brown sugar and added torn bay leaves, cracked black peppercorns and crushed juniper berries. You need to remove any hairs from the pigs’ cheeks with a sharp knife or a blowtorch. There might also be grey pappy glands, so get rid of those too. Then simply mix the ingredients for the cure. I put the cheeks in a big Tupperware container and added
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everything. If you’re only doing a couple you could use a freezer bag. Distribute the cure evenly so it covers the meat, squeeze out as much air as possible, seal and place in the fridge. I cured mine for two weeks because I was doing so many. They say three days per 500g, but the longer you cure them the more flavour gets in. Turn them over every few days so that the cure distributes evenly. It will become liquid as time passes. When the cheeks have finished curing, remove them and give them a wash under cold running water, then dry thoroughly with kitchen roll. I then gave mine a little dusting of some extra cracked black pepper. Finally, I made a hole in the top of each cheek and strung them up. They need to be somewhere with airflow, out of direct sunlight, not to hot or cold, a bit humid (obviously you can only go with what you’ve got!). I hung them at The Cook House near the back door. At home I use the porch. Then you have to wait. They take 3-5 weeks. Keep weighing them to check, but they are ready when they have lost 30% of their weight and they smell really meaty. I’ve had one down off the hook so far, the smallest one. It’s delicious as it is, sliced really thin, or like I said, get a carbonara on the go. the-grazer.blogspot.com
AMAZI N C U R ES HANGING HIGH
O GO T H G I E W
North Acomb Farm Shop WHY NOT US A VISIT, GIVE A COFFEE HAVE ENJOY TH AND E VI OF THE TY EWS NE VALLEY
NORTH AC O IS SURE MB TEMPT YOTO TASTEBUDUR S!
Promoters of our own, local & UK produce for over 35 years TASTIEST STEAKS, BURGERS AND SAUSAGES IDEAL FOR YOUR BBQ! From the finest North Acomb Aberdeen Angus beef, spring Lamb and outdoor pork and free range poultry. To our exclusive range of homemade cakes, pies and ready meals. Homecured bacon, ham and our superlative sausages. Stocksfield, Northumberland NE43 7UF Tel: 01661 843181 www.northacomb.co.uk Opening Times: Closed Mon, Tues - Sat 9.30am-5pm, Sun 9.30am-1pm COUNTRYSIDE ALLIANCE. HIGHLY COMMENDED NORTH EAST BUTCHER OF THE YEAR
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Tel: 01207 571040
www.michelangelohotel.co.uk
appetitemag.co.uk
23
RECIPES INDIANN KITCHE
The spice of life Jane Pikett tries some recipes from the first book by Newcastle-based Maunika Gowardhan Madhur Jaffrey has been queen of my kitchen for so long now her books are falling apart. Yet I’m so loyal to her, I am oddly resistant to other Indian food writers invading my crammed cookbook shelves. Yet a new name has taken her place alongside the great Madhur, and she is threatening her supremacy. Indian Kitchen is the first book by Newcastle-based Maunika Gowardhan. It is endorsed by Yottam Ottolenghi, no less, whose cover credit is effusive, and its release has Twitter, where Maunika’s huge following includes Ottolenghi and Jamie Oliver, in raptures. Maunika, who is Mumbai-born, shares many generations of family recipes in the book, which is split into sections based on mood – Hungry, Lazy, Indulgent, and Celebratory. It’s a fantastic book which deserves its place on the same shelf as the great Madhur, and that is the highest praise this cook can offer anyone. Recipes taken from Indian Kitchen by Maunika Gowardhan published by Hodder & Stoughton £25
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RECIPES HARAA PANEER TIKKA
TASTY TI KKA
SERVES 4
Green marinades are used in most Indian preparations - in breads, meats, fish or even snacks. Here the coriander and mint marinade coats cubes of Indian cottage cheese to lend a lovely flavour. The paneer cooks in a matter of minutes and soaks in the flavour of the marinade really well.
Ingredients 450g paneer (Indian cottage cheese), cut into 10cm cubes 1 green pepper (about 120g), cut into 10cm cubes 1 red onion (about 90g), cut into 10cm cubes melted butter for basting juice of ó lemon or chaat masala powder For the gram (chickpea) flour paste 2 tbsp vegetable oil 2 heaped tbsp gram (chickpea) flour For the marinade 40g fresh coriander leaves 40g fresh mint leaves 2 garlic cloves ó tsp garam masala 1 green bird’s eye chilli 3 tbsp Greek yoghurt salt to taste
TIP You can also cook the kebabs on a hot barbecue for 6–8 mins, turning occasionally and basting with the melted butter.
Method Preheat the oven to 200C/Gas 6. Put 3–4 wooden skewers in water and leave them to soak. Now make the gram flour paste. Place a frying pan over a low heat and add the oil. When hot, add the flour and stir continuously to make sure there are no lumps. Keeping the heat low, cook for 2 mins or until the flour gives off a nutty aroma. Set aside to cool. To make the marinade, put all the ingredients in a blender and blitz to a smooth paste, adding a couple of tablespoons of water if needed.
Add the gram flour paste and stir well. Set aside in a bowl. Add the paneer to the marinade, along with the pepper cubes and red onion. Mix well and marinate for up to an hour. When ready to cook, thread the paneer and vegetables alternately onto the skewers. Place the skewers on a baking sheet in the preheated oven and cook for 8–10 mins. The paneer should be soft, coated with the marinade and charred around the edges. Sprinkle over the lemon juice or chaat masala and serve with sticky sweet chilli dipping sauce.
Meet Maunika Maunika will be talking about her book at Forum Books in Corbridge on Thursday May 21 at 7pm. Tickets £5 including wine and tasters. Forum Books, Market Place, Corbridge, NE45 5AW tel 01434 632 931 appetitemag.co.uk
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RECIPES COMFORT CURRY
MAHARASHTRIAN RASSA (CAULIFLOWER AND PEA CURRY) Ingredients 2 tbsp vegetable oil pinch of asafoetida 1 tsp cumin seeds 2 green bird’s eye chillies, slit lengthways 10 fresh curry leaves 5 garlic cloves, crushed in a pestle and mortar 1 tomato (about 80g) 2 tbsp tomato purée 1 tbsp jaggery or caster sugar 1 tsp Kashmiri chilli powder or mild paprika ½ tsp ground turmeric 1 tsp ground coriander 1 cauliflower (about 450g), cut into small florets 100g frozen green peas salt to taste chopped fresh coriander to garnish Method Place a heavy-based saucepan over a low heat and add the oil. When hot, add the asafoetida and cumin seeds and fry for 20 secs to flavour the oil. Add the chillies and curry leaves, stir for a couple of seconds, then add the garlic and fry for 5 secs. Turn the heat to medium and add the tomato. Fry for 3 mins or until it begins to soften, then mash it with the back of a spoon and mix well. Add the tomato purée along with the jaggery and fry for a further minute. Add the ground spices and stir well, allowing the raw flavours to cook for a minute. Add the cauliflower florets and stir, then add 500ml water, mix well and season to taste. Bring to a boil and simmer, covered, on a low heat for 15–17 mins or until the cauliflower is tender, stirring halfway through cooking. Add the peas and simmer for a further 2 mins. Garnish with coriander and serve this comforting curry with chapattis and salad.
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CARDAMOM AND PISTACHIO CAKE
PRAWNS RAWA FRY (CRUMB-FRIED PRAWNS WITH TAMARIND AND CHILLI) Ingredients 12-15 raw tiger prawns, shelled, tails left on 1.5cm piece fresh root ginger 3 garlic cloves 1 tsp tamarind paste ½ tsp Kashmiri chilli powder or mild paprika pinch ground turmeric vegetable oil for shallow-frying salt to taste For the coating 4 tbsp coarse semolina 2 tbsp rice flour pinch of Kashmiri chilli powder or mild paprika Method Butterfly the prawns (or get your fishmonger to do it for you) and
set aside. Put the ginger, garlic and tamarind paste in a blender with a couple of tablespoons of water and blitz to a smooth thick paste. Tip this paste into a bowl and add the chilli powder and turmeric along with the salt. Add the prawns to this paste and set aside. To make the coating, mix the semolina, rice flour and chilli powder together, making sure there are no lumps. Now coat each prawn in the semolina mixture, pressing lightly to make sure the coating sticks to the prawns and forms a crisp covering. Heat the oil in a frying pan and add half of the prawns a few at a time. Fry for 1½ mins on each side until they are pink and cooked. Repeat with the remaining prawns. Drain on kitchen paper and serve immediately with some mint and coriander chutney and a chilled beer.
TIP
To butterfly a prawn, score down the body with a sharp knife to expose the black vein. Remove vein and push the meat apart.
Ingredients 60g ground almonds 150g caster sugar 225g self-raising flour seeds from 6–8 green cardamom pods, crushed to a powder 1 tsp baking powder 150ml sunflower oil 1 egg 200ml Greek yoghurt handful of chopped pistachios For the syrup 100g caster sugar 4 green cardamom pods 1 tsp rose water For the garnish chopped pistachios edible glitter dried rose petals Method Preheat oven to 180C/Gas 4. Line a 22cm cake tin with greaseproof paper. Sift the ground almonds, sugar, flour, ground cardamom seeds and baking powder into a mixing bowl. Whisk the oil, egg and yoghurt together in a separate bowl. Add to the dry ingredients, stirring to a smooth, thick batter. Add the chopped pistachios. Pour into the lined cake tin and bake for 45 mins. Leave to cool slightly while you make the syrup. Heat 100ml water in a saucepan and add the sugar and the cardamom pods. Simmer over a low heat until the sugar dissolves. Remove from the heat. Add the rose water and mix. Transfer the cake to a plate and prick a few holes in the surface . Pour over the syrup while it is still warm. Garnish with chopped pistachios, edible glitter and dried rose petals.
Grainger Market Grainger Street, Newcastle upon Tyne Open: Monday and Wednesday 9am-5pm, Tuesday, Thursday, Friday and Saturday 9am-5.30pm fresh fruit and vegetables meat and fish cafĂŠs and delicatessen locally sourced foods clothing, hardware and haberdashery and much more For more information please call 0191 211 5542
Email: markets@newcastle.gov.uk www.newcastle.gov.uk
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HEALTHY APPETITE Herbalist and iridologist Liam Watson is at 21st Century Herbs, Market St, Hexham NE46 3NU, tel 0844 846 0481
HEALTHY
BEHAVE YOURSELF! I
am often asked by customers, clients and friends, ‘What do you actually take?’ They’re referring to the supplements I use myself, and they do change now and again. For instance, I do a ‘clear-out’ once a year around spring using Rhubarb Complex, and normally do a liver flush using Laus Magnesium Complex every other year. Remember, you aren’t me (which is a good thing!) so choose your supplements based on what you need, not what I take, but here’s my typical list: Morning: EFA Complex. This provides the most natural form of omega supplement around. The fact it’s dried and not a liquid increases its absorption considerably, which means I have to take less. This is great for improving brain function, regulating the major organs and glands, improving digestion, supporting cardiovascular function, strengthening the immune system, and hormone support. I also take 21st Century Herbs Anxiety Formula capsules, not because I’m anxious, but to strengthen the nervous system
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while improving my thinking and mental clarity. Lunchtime: Cayenne Complex, which I take as a digestive aid and also to balance blood sugar. It’s also the most powerful antioxidant and circulatory stimulant in the natural world (and who wants cold hands!) Gym Days: Beetroot Complex. I take two capsules before training and one after as this helps to not only improve stamina and performance, but also eases any possible muscle soreness. I’m currently working on a couple of new formulas - Night Time Formula and Immune Formula - so no doubt I will include them at some point and maybe drop one of the current products I take, as I don’t believe in taking everything. The key is to use a selection of carefully selected products to get the results you’re looking for, and when you have achieved that, you will see a real difference in your health and wellbeing. Liam is one half of 21st Century Herbs, Market Street, Hexham NE46 3NU, tel 0844 846 0481 www.twentyfirstcenturyherbs. com and he blogs at plantify.co/blog
SUPER SPEARS
TOP TI PS
Jane Pikett makes the most of asparagus At last – it’s British asparagus season, but hurry – it only runs from May 1 until the end of June. British asparagus is the best in the world because the UK climate allows asparagus stems to develop slowly producing a full, sweet flavour and a fine, tender texture quite unlike any other crop. No surprise then, that we eat it all ourselves not one spear is exported overseas. Eaten regularly, asparagus packs an almighty punch to diseases such as cancer and heart disease as well as boosting your immune system. It’s low in fat and sodium, a rich source of iron, low in calories (less than 4 kcal per average spear), low in cholesterol, and is a mild diuretic so good for you if you want to detox. The levels of vitamin C and E present in this miracle vegetable make it great for skin, nails and hair, and it tastes good. Try these recipes - not all of them low-fat, but all of them delicious and packing a big vitamin punch! www.british-asparagus.co.uk
HEALTHY APPETITE
ASPARAGUS, PEA & GOATS’ CHEESE SOUFFLES
SERVES 6
ASPARAGUS AND SPINACH SOUP WITH CHIVE CREME FRAICHE SERVES 4
Ingredients 12 spears asparagus, finely chopped 1 medium white onion, diced 50g unsalted butter 1 clove garlic, crushed 800ml vegetable stock 2 tbsp freshly chopped chives 100g spinach 4 tbsp crème fraîche (low fat if you wish) Method Removing the hard stems from the asparagus, keep four of the heads for garnish and finely chop the rest. Place a saucepan on the heat, add a little olive oil and the butter, add the diced onion and garlic and sweat for 5 mins on a low heat. Now add the chopped asparagus and continue to sweat for another 2 mins, add the stock, bring to the boil and simmer for 20 mins. Add the spinach and simmer for 2 mins, then remove from the heat and blitz in batches. Once blended, put through a sieve to remove any lumps. Mix the crème fraîche with the chopped chives and a touch of salt and pepper to taste. To serve, pour hot soup into bowls, place a spoonful of the chive crème fraîche on top and then an asparagus head on top of each.
Ingredients 50g butter 30g walnuts, lightly crushed 300g British asparagus 200g fresh British peas (shelled weight) 200ml whole milk 2tbsp flour 3 eggs 100g goat’s cheese sea salt & freshly ground black pepper Method Preheat oven to 200C/Gas 6. Melt ½ the butter and brush the inside of 6 ramekins. Sprinkle the walnuts into the dishes so they stick to the butter. Arrange on a baking sheet and set aside. Cut asparagus into 1cm pieces, leaving the tips a little longer. Cook with the peas in boiling salted water until tender. Drain, and reserving the asparagus tips, purée the stems and peas to a coarse paste. Set aside. Melt the rest of the butter in a heavy-bottomed saucepan. Add the flour to make a roux and cook for 1 min before whisking in the milk. Cook the sauce until thickened and remove from the heat. Chop the goat’s cheese into cubes and stir through the sauce along with the puréed asparagus and peas. Season. Separate the eggs, tipping the yolks into the asparagus sauce and the whites into a clean metal bowl. Stir the yolks through the sauce to mix well. Whisk the egg whites until stiff and fluffy. Take a large spoon of the egg white and stir into the sauce, then pour the sauce into the bowl of eggs whites. Using a large metal spoon fold the sauce very, very gently through the egg whites. Spoon the mixture very gently into the prepared ramekins, push the reserved tips gently into the top of the mixture and bake in the oven for 20 mins (don’t open the oven door while they are cooking as they will collapse). Serve immediately with a green salad.
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HEALTHY APPETITE ASPARAGUS ICE CREAM & SMOKED SALMON TOASTS SERVES 4
Ingredients For the ice cream 1 bunch British asparagus spears 500ml whole milk zest of 1 lemon 4 egg yolks salt and ground black pepper For the toasts 2 slices white bread, toasted 150g smoked salmon 1 egg, beaten 1tbsp cornflour 1tbsp chive, finely chopped salt and ground black pepper 2tbsp sesame seeds sunflower or groundnut oil for deep frying
Method Chop asparagus into 1cm pieces, leaving tips a little longer. Bring milk to a gentle simmer in a saucepan and add lemon zest and chopped asparagus, reserving a few tips for garnish. Poach asparagus in the milk for about 5 mins or until tender. Turn off heat and leave to infuse for 10 mins. Finely chop the salmon and mix in a bowl with the egg, flour, chives and salt and pepper. Cut the crusts from the toasted bread and slice into 2 triangles. Spread the salmon mixture over one side and dip in sesame seeds. Chill in fridge until ready to serve. Returning to the ice cream, pour the milk and asparagus into a liquidiser, add egg yolks and process until smooth. Return to the pan and heat very gently, stirring until the sauce has thickened. Season and pour into a bowl and chill. Once chilled, churn in an ice cream maker. Freeze until required. To serve, finish the salmon toasts by placing then sesame side-down and fry for 2-3 mins or until crisp and golden. Remove and drain on kitchen paper. Cook the reserved asparagus tips in boiling water until tender and drain. Arrange a couple of scoops of ice cream in a dish and top with a smoked salmon toast and a tip of hot asparagus.
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ASPARAGUS WITH GRILLED TROUT, CHIVE & DILL CREME FRAICHE
C&E VITAMIN BOOSTING!
CHAR-GRILLED ASPARAGUS AND SPRING VEG WITH BBQ LAMB AND MINT HOLLANDAISE Ingredients 300g asparagus spears 200g courgettes, cut on diagonal 1 large red pepper, de-seeded and cut into eight 1 medium red onion, cut into eight 5 tbsp olive oil 3 large garlic cloves, halved 4 x 175g leg lamb steaks Mint hollandaise 6 black peppercorns, coarsely crushed 150ml white wine 100ml white wine vinegar 4 egg yolks 225g unsalted butter, diced salt and freshly ground black pepper 2 tbsp freshly chopped mint
Method For the hollandaise, put peppercorns, wine and vinegar in a saucepan over a moderate heat and boil rapidly until there is 1 tbsp of liquid remaining. Place a stainless steel or glass bowl over a saucepan of simmering water. Strain the reduction into the bowl to remove the peppercorns and whisk in the egg yolks until they are thick and warm. Slowly add the butter, whisking to make a thick, smooth sauce. When all the butter has been added, season the sauce and add the chopped mint. Set aside. Clean and trim the asparagus, blanch it and the courgettes in boiling salted water, and refresh. Get the barbecue going or heat a ridged griddle pan until smoking hot. Pour some olive oil into a dish and toss the vegetables in it, then cook them until charred and just soft. Season and keep warm. Rub the lamb steak with garlic and olive oil and cook until pink (approx 3 mins each side). Allow to rest, then serve with the asparagus, vegetables and mint hollandaise.
Ingredients 225g asparagus tips 4 x 150g-175g trout fillets 120g leeks, cut into batons 50g shallot, peeled, finely chopped 1 small clove garlic, crushed ½ tbsp dill, finely chopped ½ tbsp flat-leaf parsley, finely chopped 1 tbsp chives, finely chopped 200ml crème fraîche olive oil and butter for cooking sea salt and black pepper squeeze of lemon juice Method Preheat the grill. Place the fish on an oiled baking sheet, brush with olive oil, place a knob of butter on each portion and season with sea salt, black pepper and fresh lemon juice. Grill for 2-3 mins depending on the thickness of the fillets Meanwhile, preheat a solid frying pan to a medium heat. Toss the asparagus, leek and shallot with 2 tbsp olive oil, garlic and sea salt and black pepper and pan-fry for about 3-4 mins or until tender Fold two thirds of the fresh herbs through the crème fraîche Place the trout on large dinner plates and spoon some of the asparagus mixture over them and add a generous spoonful of the herb crème fraîche. Sprinkle the remaining herbs over the trout and asparagus.
AFTERTNOON TEA
MORETEA? We take a tour of the best places for afternoon tea in the region, and discover a selection of beautiful places for classic afternoons out...
RELAX, REFUEL AND REVIVE
The Georgian Afternoon Tea Experience... ...in elegant surroundings
Come along, enjoy a coffee and try some of our amazing homemade cakes! Serving Afternoon Teas. A wide range of drinks, snacks and light lunches available. Free wi-fi
The Green, Wallsend, NE28 7PA 0191 263 7022 www.wallsendhall.co.uk
Barker & Stonehouse Strawberry Buildings Newcastle NE1 4PQ Cafeoaknewcastle
@cafe_oak
#oak_cafe
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AFTERNOON TEA
S
haring seems to be all the rage at the moment, with everything from chopping boards and slate roof tiles to pots and pans being passed round tables across the North East.’ We here at appetite like to share too, but an afternoon of perfect pastries, scrumptious sandwiches, and of course tea is our idea of an afternoon together. This month we
visited some of the region’s best afternoon tea spots. Enjoy... OAK AT BARKER & STONEHOUSE Midday meetings in Newcastle make us hungry, thirsty, and in need of something to cheer us up, and there’s nothing quite like popping into Oak at Barker & Stonehouse for
a spot of afternoon tea. Oak at Barker & Stonehouse Strawberry Buildings, Newcastle NE1 4PQ, tel 0191 232 3200 facebook.com/cafeoaknewcastle WALLSEND HALL If you’re looking for tea with a view, pay a visit to Wallsend Hall. The stunning property overlooks the town green and is the perfect place to relax. Wallsend Hall, The Green Wallsend, NE28 7PA, tel 0191 263 7022, www.wallsendhall.co.uk THE SIDEGATE GALLERY The Sidegate Gallery is a bit of a hidden gem with a reputation for lovely café fayre and afternoon teas. Plus, you can buy furniture, vintage accessories, jewellery, and inspired gift ideas. The Sidegate Gallery Gateshead Road, Newcastle NE16 5LG, tel 0191 488 3253 www.sidegategallery.com
SWEETHART COFFEE & CAKES There’s a review on the Sweethart website which praises the afternoon tea here as better than The Ritz high praise indeed. Such praise is absolutely deserved. A super place, everything here is homemade and much is crafted by expert baker Mark Hart. Sweethart Coffee & Cakes Derwent Street, Consett DH8 8LU, tel 01207 501 100 www.sweethartcoffeeandcake.co.uk HIGH HOUSE FARM Fancy a pint? Us too, perhaps with an afternoon tea chaser here at High House, home of fantastic beers and an extremely good afternoon tea in the heart of Hadrian’s Wall country. High House Farm, High House Farm Brewery, Matfen NE20 0RG, tel 01661 886 192 www.highhousefarmbrewery.co.uk
The Little Coffee House Tea Room
Join us for Afternoon Tea served daily from 12 noon till 4.30pm Book to avoid disappointment! THE NORTHUMBRIAN £8.00 per person Tea or Coffee A Full Sandwich Quiche or Pie A Scone - cheese or fruit A Slice of cake OR tray bake & a Biscuit
THE LAKELAND £8.00 per person Tea or Coffee Finger Sandwiches Fruit Scones with Preserve & Clotted Cream Mini Dessert Slice of cake & Shortbread
3 Beech Grove Terrace, Crawcrook NE40 4LZ Tel: 0191 4131000 enquiries@enjoytheperfectblend.co.uk www.enjoytheperfectblend.co.uk
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FAMILY RUN COFFEE HOUSE AND CAKE BOUTIQUE - IN THE HEART OF TEAM VALLEY Traditional Afternoon Tea - only £12.95 includes: freshly made sandwiches, homemade cake, scones, served with tea or coffee. Also Specialises in Fabulous Wedding & Celebration Cakes, Within Country Baskets, Unit 4 Princesway North, TVTE, Gateshead, NE11 0NF T: 0191 4473404 www.thelittlecoffeehouse.co.uk
AFTERNOON TEA
BLENKINSOPP CASTLE INN AND TEA ROOM A visit to this tea room is a treat for lovers of homemade cake, homemade clotted cream teas and light snacks. The afternoon tea is justly renowned, and the setting is fittingly elegant. Blenkinsopp Castle Home Park Greenhead, Brampton CA8 7JS, tel 01697 747 757 www.blenkinsoppcastleinn.co.uk CAFÉ DES AMIS This is a lovely spot in the foodie town of Morpeth, and its fab coffee garden is the perfect spot for the gorgeous afternoon tea, homemade on the premises. Café Des Amis, Newgate Street Morpeth, NE61 1BQ, tel 07585 614 156, www.facebook.com/ pages/Café-Des-Amis
SHORELINE CAFÉ & SHOP In the heart of pretty Craster, opposite Mick Oxley’s fab art gallery, the afternoon tea at the Shoreline is a particular treat, especially as a reward for a lovely coastal walk. A real gem. Shoreline Café & Shop Church Street, Craster NE66 3TH, tel 01665 571 251 CAFÉ ROYAL Renowned for its food and airy ambience, afternoon tea at Café Royal is a particular treat. Including chorizo, manchego and romesco on toasted focaccia, savoury tarts, homemade raspberry scone, and more - including tea! Café Royal, Nelson Street Newcastle, NE1 5AW tel 0191 231 3000 www.caferoyalnewcastle.co.uk
T TRIP ADV I EN
R SO
RE C
Everything is made fresh to order so no need to book! Orders from 1pm until half an hour before close.
SAID THA T
“This afternoon tea was better than the Ritz!”
Situated in the small fishing village of Craster. Take a breathtaking walk to Dunstanburgh Castle (recently voted in the top 5 walks in Europe)
CREAM TEA ONLY £4.75 Large homemade fruit scone served with jam & fresh clotted cream with a choice of tea or filter coffee Breakfasts • Lunches incl Craster Kipper Sandwiches & Smoked Haddock Chowder • Cakes/Scones • Tray Bakes • Gifts Dogs always welcome!
Guild of Fine Food Gold Medal Award
1 Church Street, Craster, Northumberland NE66 3TH Tel: 01665 571251 Open everyday 10am-5pm
10 Derwent Street, Blackhill, Consett, DH8 8LU • Tel: 01207 501100 www.sweethart-cakes.co.uk
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shorelinecafecraster@gmail.com
AFTERNOON TEA
Massey’s
Afternoon Teas Our Speciality... All homemade
Traditional tea room
3 different sizes to choose from...
Micro A mini scone, a piece of cake and a cup of tea or coffee.
LITTLE COFFEE HOUSE This coffee house and cake boutique is hidden within the fab Country Baskets store. It’s a fab escape with homemade goodies and gifts to buy and take away. Little Coffee House, within Country Baskets Princesway North, Team Valley Gateshead, NE11 0NF tel 0191 447 3404, www.facebook. com/thelittlecoffeehouse
Mini 3 fingers of sandwich, mini scone with jam and cream,cake and cup of tea or coffee.
Maxi Round of sandwiches, large scone with jam and cream, cake (fresh cream option available) cup of tea or coffee.
Gluten Free Afternoon Tea Available We also do breakfasts, lunches, sandwiches, homemade quiche and pies too!
26 Middle Street Corbridge Northumberland NE45 5AT TEL: 01434 633 130 www.masseystearoom.co.uk | enquiries@masseystearoom.co.uk
THE PERFECT BLEND The Perfect Blend is home to homecooked food, fresh bread, pastries, cakes, afternoon tea and more and you can enjoy the sunshine on the new decking area. The Perfect Blend, Beech Grove Terrace, Crawcrook, Gateshead NE40 4LZ, tel 0191 413 1000 www.enjoytheperfectblend.co.uk
FRIENDLY, COSY COFFEE SHOP SYMPHONY OF CAKES TO SHARE
AFTERNOON TEA AT THE BISCUIT FACTORY
A COLOURFUL TWIST ON A TIMELESS RITUAL We present a contemporary & alternative version of the traditional Afternoon Tea. Retaining all of the refinement yet none of the fussiness, we offer an experience which combines fresh ingredients & creative presentation with beautiful surroundings. CONTEMPORARY TEA: £18pp Savoury & Sweet + Choice of Tea COCKTAIL TEA: £21pp Savoury & Sweet + Choice of Tea + Cocktail SPARKLING TEA: £23pp Savoury & Sweet + Choice of Tea + Glass of Fizz FROM 2PM FRI, SAT,SUN ONLY BOOKING ESSENTIAL: 0191 261 1103* GIFT VOUCHERS AVAILABLE *A non-refundable deposit of £10pp will be required to reserve your
Choose any 4 slices of cake from our large selection of delicious homemade cakes with tea or filter coffee. CREAM TEA Pot of tea with a cream scone or a slice of cake ENJOY THIS IN OUR FABULOUS HEATED COFFEE GARDEN
Enter a stranger...leave as a friend! 62 Newgate Street, Morpeth NE61 1BE
Tel: 07585 614146 Open: Mon-Sat 9.30am-4pm
Sidegate Gallery Art Cafe
Relax in our cosy coffee shop surrounded by local artists work or sit out in our lovely sunny courtyard garden.
AFTERNOON TEA
Includes a selection of freshly made sandwiches, a home baked scone with jam & cream and a piece of Victoria
sponge cake. Served with a choice of tea, filter coffee or a complementary glass of red or white wine. only £9.95
Children's afternoon teas also available from £5.95
• GIFT SHOP • FRAMING • HOMEWARE • ACCESSORIES • CLOTHING • JEWELLERY • FURNITURE Gateshead Rd, Sunniside, Tyne & Wear. NE16 5LG. TEL:0191 4883253 Opening times Mon 11am-5pm, Tues-Sat 10am-5pm Sun 11am-4pm
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AFTERNOON TEA
THE BISCUIT FACTORY Afternoon tea at the gorgeous Factory Kitchen at the Biscuit Factory is a unique work of art, a fresh, contemporary take on the classic treat which is both delicious and memorable. A real treat. The Biscuit Factory Stoddart Street, Newcastle NE2 1AN, tel 0191 261 1109 www.thebiscuitfactory.com
BRADLEY GARDENS Bradley Gardens’ afternoon tea is a classic affair, served in the elegant surroundings of the beautiful conservatory with views over the gardens. A must-visit! Bradley Gardens, Sled Lane Wylam, NE41 8JH tel 01661 852 176 www.bradley-gardens.co.uk
MASSEY’S TEA ROOM Afternoon tea comes in three sizes at Massey’s, where you can have a micro version, a mini, or the maxi, which includes sandwiches, large scone with jam and cream, cake and coffee/tea. We know which one we’ll have… Massey’s Tea Room Middle Street, Corbridge NE45 5AT, tel 01434 633 130 www.masseystearoom.co.uk
High House Farm Brewery Restaurant, Tea Room, Wedding & Function Venue
AFTERNOON TEA Book an Afternoon Tea for a special occasion, or just a treat to yourselves!
Weather permitting, enjoy your Afternoon Tea outdoors, on the lawn or patio. Set in beautiful surroundings, steeped in ancient history. Blenkinsopp Castle Inn & Tearoom Blenkinsopp Castle Home Park Greenhead, Brampton Cumbria CA8 7JS Tel: 016977 47757 www.blenkinsoppcastleinn.co.uk
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Deluxe - £6.95 A scone from today's selection, served with fresh whipped cream & jam. A choice of sandwich - Cheese Savoury, Tuna Mayonnaise & Cucumber or Local Ham & Chutney. Including a Pot of Tea or Mug of Coffee Classic - £4.25 A scone from today's selection, served with fresh whipped cream, jam & a pot of tea or mug of coffee OPENING HOURS Sunday, Monday, Tuesday - 10.30am - 5.00pm Thursday, Friday, Saturday - 10.30am - 9.00pm (Closed Wednesdays)
Near Matfen, Northumberland, NE20 0RG T: 01661 886192 E: info@highhousefarmbrewery.co.uk
KITCHEN KIT If it tastes as good as it looks, then it should be in your kitchen!
PER FECT TON IC LOTTA BOTTLE
We love a gin here at appetite HQ, and this Steam Punk Extremely Rare is among the best you’ll get. £29.99, Carruthers & Kent Elmfield Road, Gosforth NE3 4AY, tel 0191 213 1818 www.carruthersandkent.com
The ultimate kitchen accessory, this wall-mounted dog bottle opener’s bite is worse than its bark. £12.50, RE, Bishops Yard, Main St Corbridge, NE45 5LA, tel 01434 634 567, www.re-foundobjects.com
CHE ESY DOES IT We love our cheese at appetite HQ, and we particularly love this set of four plates (£20), and cheese baker (£15). Tasty! £15-£20 Corbridge Cookshop Middle Street, Corbridge NE45 5AT, tel 01434 632 582 www.corbridgecookshop.co.uk
ZESTY Add some zest with a jar of Broom House Seville Orange Marmalade £2.60-£3.75, Broom House Farm, Witton Gilbert, Durham DH7 6TR, tel 0191 371 9697 www.broomhousedurham.co.uk
SWE ET THAT MAT We think this Avenida Home Menagerie place mat is irresistible – and it comes in white too. £12, www.eclectdesign.com
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Get sweet with this gorgeous local honey at Knitsley Farm Shop. £4.95, East Knitsley Grange Farm, Knitsley, Consett Co Durham, DH8 9EW tel 01207 592 059 www.knitsleyfarmshop.co.uk
FLIP IT We love Joseph Joseph utensil nests and this spoon and slice nest is both beautiful and practical. £29, Stanger’s Cookshop Brentwood Avenue, Jesmond NE2 3DH, tel 0191 281 8563 www.stangerscookshop.co.uk
KITCHEN KIT
SMART COOKIES HEALTHY APPETITE
These lovely cookies make for pretty presents from The Little Coffee House in Team Valley. Sweet! From £1.75, The Little Coffee House Princesway, Team Valley, Gateshead NE11 0NF, tel 0191 447 3404
This is Atlantic Kitchen sea spaghetti (£5.80) and pulse (£5.80) at the Patisserie & Deli at Vallum is so good for you it’s ridiculous – great for your post-Easter health kick. £5.80, The Patisserie & Delicatessen at Vallum, East Wallhouses, Military Road, Newcastle, NE18 0LL, tel 01434 672 360, www.vallumfarm.co.uk
SMOKIN! Use it once, and this Garlic Farm oak-smoked garlic butter will become a must-have in your fridge. As it says on the box – giving garlic greatness! £3.95, Brocksbushes Farm Shop Corbridge, NE43 7UB, tel 01434 633 100 www.brocksbushes.co.uk
RELISH! We love a good relish here at appetite, and these jars of chilli pepper relish (£2.95), dill sauce (£2.80) and barbecue sauce (£2.80) by Edinburgh Preserves are well worth taking home. £2.80-£2.95, North Acomb Farm Shop Stocksfield, NE43 7UF, tel 01661 843 181 www.northacomb.co.uk
LITTLE HEN Oh my, every kitchen needs this lovely Emma Bridgewater hen to keep your eggs safe and sound. Clucking good! £54.95, Bradley Gardens Sled Lane, Wylam NE41 8JH, tel 01661 852 176 www.bradley-gardens.co.uk
CHOC HEAVEN One of the best artisan chocolate makers around, Bev Stephenson at North Chocolates is a pocketsized powerhouse. These flavours and more are available at delis regionwide and online. £3.50, www.northchocolates.co.uk
TEA TIM E We like a flowering tea here at appetite HQ, and this box full from Pumphreys are both pretty and tasty. The perfect afternoon tea break. £39.95, Pumphreys Coffee Roasting Rooms Showroom and Cafe Bridge Street, Blaydon NE21 4JJ, tel 0191 414 4510, www. pumphreys-coffee. co.uk
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REVIEW FROM FIELD TO FORK... NORTHUMBRIA’S FINEST
Summer squash salad
Traditional Butcher producing the finest Northumbrian beef, Pork and lamb reared from our South Tyne Valley and surrounding areas and sold in our shops. Award winning burgers and sausages made on the premises. Choice of homebaked pies, cooked meats and hot & cold sandwiches.
4 Church Street, Haydon Bridge Market Place, Allendale Tel: (01434) 683858 Tel: (01434) 684990 (closed 1/2 day Tues) (closed 1/2 day Tues)
21 Westgate, Haltwhistle Tel: (01434) 322322 (closed 1/2 day Wed)
A study in pink
Event and Outside Catering available: Barbecues, Spit Roasted pigs, lamb and beef joints
Bayonne ham
Dean Bailey enjoys dining al fresco at Newcastle’s Hotel Du Vin
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e each have our areas of expertise here at appetite. Mine happens to be puddings. And biscuits. And scones and things of that ilk. Meanwhile, our lady editor is the queen of all things green and good for you. So it came as quite as surprise when, on our way to the theatre having dined in the sunshine at Hotel Du Vin - a long-time ‘treat’ destination of team appetite that she proclaimed, ‘that pudding was incredible, I could write a whole review on that!’ Anyone who has occupied the desk next to her for a day or two will know that our esteemed ed is generally the last person to indulge her sweet tooth. The paradigm-shifting dessert that
brought about this euphoria was a rhubarb fool - a very generous helping of light pink in a sugarrimmed glass bowl which I never imagined could bring about this kind of reaction from a lettuce lover. From the tiny spoonful I was able to nab while she wasn’t looking, I can agree it was, as she said, incredible - zesty, zingy, and madly moreish. A treat dessert, perfect for an evening when we’ve finished early and found ourselves in the sunshine with a drink and a three-course dinner. Life here at appetite can be tough, you know. Continuing the pink theme, my poached Scottish salmon was a welcome respite from my current obsession with burgers, which seem to have become an unconscious go-to option whenever one appears on a menu,
REVIEW Grilled globe artichoke
Mousse an chocolat
Rhubarb fool
Poached Scottish salmon
and one which took considerable willpower to avoid here. The fish was succulent, served with hot buttered heritage potatoes, including a purple one to continue the colourful trend, plus peppery watercress and a neat little pan of hollandaise. This main course from the new-season al fresco menu tells you everything about summer here. Good, fresh produce, perfectly simple and uncluttered by culinary silliness, it makes your heart sing for the season. Having planned her dessert choice before looking at the rest of the menu, the ed’s love of all things green and healthy took over. Her grilled globe artichoke with buffalo mozzarella and preserved lemons was very green, and very good - a generous bowl of fresh, seasonal ingredients, perfect for a sunny evening. It drew many oohs and aahs of appreciation from across the table, in particular for the preserved lemons and that creamy buffalo mozzarella. This light, fresh menu is the perfect
partner to an evening in the Hotel du Vin courtyard, sheltered from the outside world. Our starters, the ed’s summer squash salad with quinoa, pomegranate and barrel-aged feta, again compensating for the sugar intake of the pre-ordered dessert, and my perfectly pink starter of Bayonne ham with celeriac remoulade, were pretty and packed with flavour. The ham was strongly flavourful and stood up well to the remoulade, which was good enough to eat on its own (which the ed did - thief that she is), while the squash was delightfully pretty with its sprinkling of pomegranate seeds. With drinks - a G&T for Jane and a vodka and lemonade for me (what else on a Wednesday night in the sunshine?) plus a service charge - dinner for two came in at just under £70. We all need a treat now and again don’t we? Hotel du Vin & Bistro, Allan House City Road, Newcastle, NE1 2BE tel 08447 364 259, www.hotelduvin.com
ART DECO CINEMA CAFE Coffees, Teas, Wines & Beers Quality Comfort Food Served All Day 2nd Floor Tyneside Cinema 10-12 Pilgrim Street Newcastle
Tel: 0191 2275520 Open: Mon-Sat 10am-10pm Sun 11am-7pm
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THE BOTANIST ROOF GARDEN LAUNCH Invited guests enjoyed the unveiling of the gorgeous new roof terrace at The Botanist, Monument Mall, Newcastle, enjoying remarkable views over the Newcastle skyline with botanical cocktails, lucky things!
Chris Timmins, Jonathan Scott Davey, and Henry Goodfellow
Lucy Hoggan, Ashleigh Cunningham, Hannah Wallis, Claire Dalgarno and Yvonne Macinnes
David Shiel, Gillian Shiel, Andy ShielRedfern, Charlotte Lever and Sue Lever
Richard Whaley, Jennifer Nee and Alex Hunter
The bar staff enjoy The Botanist roof garden launch party
Ed Browne, Chris Hill, Aiden Browne, Sarah Larson and Jan Browne
Guests enjoy the party
MARY BERRY AT CHADWICK & CO COFFEE HOUSE AND KITCHEN The new Barker & Stonehouse store and Chadwick & Co Coffee House and Kitchen in Stockton opened with an evening VIP party followed by an afternoon appearance from Great British Bake Off’s Mary Berry
Jonny Shell, Jess Hewison and Paul Burns
Wendy Vermein, Ruben Junius and Tariq Albassam
BARKER & STONEHOUSE VIP LAUNCH
Mary Berry and guests Daryl Chadwick and Carolyn Barker
Mary Berry and the Barker family
James Barker and Jo Fryett, NECC
Jess Mayhew, Tanya Garland, Laura Emmerson and Katie McNamara of Cool Blue with Mary Mary Berry and Jessica Oakhill
Mary Berry
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Mary Berry with guests
The display team of Barker and Stonehouse Craig Skelton, Allan Smith, Sally Coombes, Laura Dann, Sue Jarvis, Claire Hornby, Dan Elston and Sophie Westlake
Carolyn Barker, Charles and Alyson Clinkard
Kath Bell, Daryl Chadwick and Ann Robinson
James Barker, Dennis McLuckie, Claire Hornby and Ian Akroyd
DINING OUT DABBAWAL
Dabbawal, street food pioneer of the North East, brings the amazing tastes of the street to its two Newcastle kitchens, with unique tapas-style plates for sharing and classic dishes with a twist. The Chef’s Surprise Menu is a fabulous feast for just £21 per person, while the fab early bird and pre-theatre menus come in at just £12 per person for two courses. Dabbawal’s city centre and Jesmond branches are truly unique, creating an atmosphere all their own, and serving food you won’t taste anywhere else.
Beautiful chaats, curry soup cups, and the only Roomali rolls in the North East make for a fantastically fresh express lunch, while grill plates, superb curry dishes, tandoori plates and signature recipes direct from the kitchens of the Indian subcontinent make for an array of tastes and textures unique to Dabbawal. The Jesmond branch has a beautiful outdoor veranda for summer afternoons and evenings, while the High Bridge branch is the perfect spot for hungry shoppers and city workers.
LOCATION: 69-75 High Bridge Newcastle, NE1 6BX Brentwood Mews, Jesmond, NE2 3DG tel 0191 232 5133, www.dabbawal.com
MICHELANGELO’S
A warm welcome awaits visitors to Michelangelo's. The intimate restaurants in Ryton and Dipton aim to reflect the true taste of Mediterranean and dishes are inspired by traditional family recipes. As well as serving exceptional food, the restaurants are neighbourhood venues where diners can relax, share and enjoy each other's company. The new menu features such favourites as homemade Tuscan sausages, mezze, lamb and chicken souvlaki, Catalonian paella and a wide range of breads, as well as the well-loved pizzas
and pastas. Dietary requirements including vegetarians, coeliacs and those who prefer Halal meat are catered for. In addition to the a la carte menu, there are always daily specials and promotions. Current offers include: three-course early bird special, Monday-Saturday from noon-7pm with three-courses for only £6.95. Sunday three course lunch for £14.95 and small roast of the day from £5.95 and a separate children's menu. There’s also a range of tapas at La Taverna at Ryton, which you can enjoy with a wide selection of real ales.
LOCATION: Ryton, tel 0191 413 2921 Dipton, tel 01207 571 040 www.michelangelohotel.co.uk
ESLINGTON VILLA
MCKENNAS
Eslington Villa is set in two acres of beautiful gardens in the quiet leafy district of Low Fell. The award-winning restaurant enjoys an excellent reputation and offers seasonal lunch, dinner and early bird menus. Join the team on Monday May 25 for a complimentary glass of prosecco when dining from the all-day Bank Holiday menu. Don’t miss 50% off wine when you dine every Tuesday, available on tables booked from 7pm onwards. To view Eslington Villa’s menus, visit www.eslingtonvilla.co.uk
Far more than a theatre bar, McKenna’s serves a wide selection of tapas, weekly changing specials, tried and tested classics and gourmet sandwiches. McKenna’s also caters for a range of events in a beautiful location in the heart of the historic university campus. A family-run business, McKenna’s has a strong team of chefs and bar staff who are passionate about good food and make your visit a memorable one. Visit the website for opening times.
LOCATION: 8 Station Road Low Fell, Gateshead, NE9 6DR Tel: 0191 487 6017 www.eslingtonvilla.co.uk
LOCATION: McKenna’s at Northern Stage, Barras Bridge Newcastle, NE1 7RH www.mckennasat northernstage.co.uk
NATIONAL GLASS CENTRE BRASSERIE
UNO’S TRATTORIA
The Brasserie combines a delicious, regionally inspired menu with contemporary décor, making it a perfect spot for the discerning diner. Dishes created by the team only use the finest, freshest ingredients locally sourced and prepared with passion. Floor-to-ceiling picture windows create a light and airy feel, which adds to the stylish yet relaxed ambience. The Brasserie is open daily for breakfast, lunch and afternoon tea, in addition to Sunday lunch. The National Glass Centre is also available to hire for private events.
Uno’s Trattoria is a firm favourite for its delicious Italian food, great value and bustling atmosphere. Check out the fab new skinny options under 500 calories & selection of new main menu Dishes that compliment the classic pizza and pasta menu & a la carte offer. Open 12noon-11pm MondaySaturday and 12noon-10pm Sundays. Uno’s famous Happy Hour runs Monday-Friday 12noon7pm and Saturday 12noon-5pm - all pizza & pasta dishes (excl. seafood) are £4.95.
LOCATION: Liberty Way, Sunderland SR6 0GL, tel 0191 515 5555 www.nationalglasscentre.com/brasserie info@nationalglasscentre.com
LOCATION: 18 Sandhill, Quayside, Newcastle, NE1 3AF Tel: 0191 261 5264 www.unotrattoria.co.uk
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A-Z GUIDE DARLINGTON HALL GARTH HOTEL Coatham Mundeville, DL1 3LU t: 01325 300400
appetite is available at all of these locations as well as Tourist Information Centres across the region.
If you would like copies in your cafe, restaurant, delicatessen, farm shop etc. please give us a call on 01661 844115 THE PANCAKE CAFÉ 11 Crossgate, Durham, DH1 4PS t: 0191 3868070
SARDIS 196 Northgate, DL1 1QU
RADISSON BLU HOTEL Frankland Lane, City of Durham DH1 5TA t: 0191 3727200 www.radissonblu.co.uk/durham
THE CROFT HOTEL Croft-on-Tees, DL2 2ST t: 01325 720319
SOUTH CAUSEY INN Beamish Burn Road, Stanley, DH9 0LS t: 01207 235555
COUNTY DURHAM 9 ALTERS COFFEE SHOP 19a Silver Street, DH1 3RB t: 0191 3741120 BISTRO 21 Aykley Head House, Durham DH1 5TS t: 0191 3844354 BRAMBLES FOOD HALL Poplar Tree Garden Centre, Shincliffe, DH1 2NG t: 0191 3847553 BROOM HOUSE FARM Near Witton Gilbert, Durham DH7 6TR t: 0191 3718839 CHESTERS GROVE Chester Moor, Chester-le-Street DH2 3RQ t: 0191 3881662 THE CLARENCE VILLA Durham Road, Coxhoe DL5 6LX t: 0191 3773773 CIAO CIAO 3A Framwellgate Bridge Town Centre, DH1 4SJ t: 0191 3830149 DERWENT MANOR HOTEL Allensford, DH8 9BB t: 01207 592000 www.bw-derwentmanorhotel.co.uk DROPSWELL FARM SHOP Trimdon, Trimdon Station, TS29 6NL t: 01429 880661 FINBARRS Waddington Street, Flass Vale Durham City, DH1 4BG t: 0191 3709999 FLAT WHITE 21a Elvet Bridge, Durham, DH1 3AA t: 07789 951149 HARDWICK HALL HOTEL Sedgefield, Co Durham, TS21 2EH t: 01740 620253 ITALIAN FARMHOUSE South Street, West Rainton DH4 6PA t: 0191 5841022
KNITSLEY FARM SHOP & CAFE
SWEETHART COFFEE & CAKE 10 Derwent Street, Blackhill, Consett, DH8 8LU t: 01207 501100
GATESHEAD ANGEETHI 168 Kells Lane, NE9 5HY t: 0191 491 4343 THE BANK BAR & BISTRO 516 Durham Road, Low Fell NE9 6HU THE BRASSERIE, THE SAGE St. Mary’s Square, Gateshead Quay Tyne & Wear, NE8 2JR t: 0191 4434654 www.thesagegateshead.org CAKES BY BECKY 11 Beechgrove Terrace Crawcrook, NE40 4LZ t: 0191 4138888
VIP TEAS 7-9 Ramsay Street, High Spen, Rowlands Gill, NE39 2EL t: 01207 545180 WALTER DIX 1 Stirling Court, 11th Ave North, Team Valley, NE11 0JF t: 0191482 0033
NEWCASTLE
JASHN Whickham Bank, Swalwell NE16 3BP t: 0191 488 8505 THE LITTLE COFFEE HOUSE 4. Princesway North, Team Valley NE11 0NF t: 0191 447 3404 THE PERFECT BLEND 3 Beech Grove Terrace Crawcrook NE40 4LZ t: 0191 4131000 www.enjoytheperfectblend.co.uk THE SIDEGATE GALLERY Gateshead Road Swalwell NE15 5LG t: 0191 4883253 MICHELANGELO HOTEL Stella Road, Ryton, NE21 4LU t: 0191 4132921 e: info@hotelmichelangelo.co.uk www.hotelmichelangelo.co.uk
DABBAWAL 1 Brentwood Mews, Jesmond NE2 3DG t: 0191 2813434
ADRIANOS 90 High Street, Gosforth, NE3 1HB t: 0191 2846464
DENES DELI 244 Jesmond Road Jesmond NE2 1LD t: 0191 2818200
ARLOS CAFE & BISTRO 36-38 Brentwood Avenue, Jesmond, NE2 3DH t: 0191 2814838 ARTISAN The Biscuit Factory, Shieldsfield NE2 1AN t: 0191 2605411 AVANTI 52-54 Brentwood Avenue, Jesmond, NE2 3DH t: 0191 2814240
THE BLAGDON FARM SHOP
Milkhope Centre, Berwick Hill Road, Newcastle NE13 6DA t: 01670 789924 enquiries@theblagdonfarmshop.co.uk www.theblagdonfarmshop.co.uk THE BISCUIT FACTORY 16 Stoddart Street, Shieldfield, NE2 1AN t: 0191 2611103 BISTRO FORTY6 46 Brentwood Avenue, Jesmond, NE2 3DH t: 0191 2818081 THE BROWNIE BAR Eldon Garden Shopping Centre, Percy Street, Newcastle, NE1 7RA www.browniebar.co.uk
PIERIES 2 Parson Drive, Ryton t: 0191 4136444 PUMPHREY’S COFFEE LTD. Bridge Street, Blaydon NE21 4JH t: 0191 4144510
CAFE 1901 St Georges Terrace, Jesmond, NE2 2DL t: 0191 3409774
R MARTIN & SON FAMILY BUTCHERS 38 Main St, Crawcrook, NE40 4NB t: 0191 4134037
CAFÉ ROYAL 8 Nelson Street, Newcastle, NE1 5AW t: 0191 2313000
ROSA TWELVE 580 Durham Road, Low Fell NE9 6HX t: 0191 4878257
CAFFE VIVO 29 Broad Chare, Quayside, NE1 3DQ t: 0191 2321331
LUMLEY CASTLE Chester le Street, DH3 4NX t: 0191 389 1111
SIX THE BALTIC Baltic Quay, Mill Road, Gateshead, NE8 3BA t: 0191 4404948
CAFFE Z Goldspink Lane, Sandyford, NE2 1NQ t: 0191 2304981
MADDISONS 26 Front Street Consett DH8 5AQ t: 01207 583318
TAVISTOCK ITALIA Penshaw View, Vigo, Birtley DH3 2JL t: 0191 4474487
CALEDONIAN HOTEL 68 Osborne Road, Jesmond t: 0191 2817881
LA COOKSHOP 9 Saddler Street, DH1 3NP t: 0191 3831722 THE LAMBTON WORM North Road, Chester-le-Street DH3 4AJ t: 0191 3871162 LEONARDS COFFEE HOUSE 1-2 Back Silver Street, DH1 3RA t: 0191 3840647
44 appetitemag.co.uk
MANTRA THAI DINING Forth Banks Quayside NE1 3SG t: 0191 2326080 MA’IDA The Old Co-op Buildings Hexham Road, Walbottle NE15 9SR t: 0191 2670987 MATTHEW’S CHEESE 23-24 Grainger Arcade Grainger Market t: 0191 2324265 MCKENNAS Northern Stage, Barras Bridge Newcastle, NE1 7RT t: 0191 2427242 www.mckennasatnorthernstage. co.uk
ELECTRIC EAST St. James Boulevard Waterloo Square, NE1 4DN t: 0191 2211000
NO.28 27 - 28 Nelson Street, NE4 5SP t: 0191 2322005 www..no28.co.uk
GEORGE PAYNE BUTCHERS
NO.95 95 High Street, Gosforth, NE3 4AA t: 0191 2130033
27 Princes Road, Brunton Park, Gosforth, NE3 5TT t: 0191 2362992 ERNEST 1 Boyd Street, Shieldfield, NE2 1AP t: 0191 2605216 FRATELLI Bell Villas, Ponteland, NE20 9BE t: 01661 872195
CARRUTHERS & KENT 3a Elmfield Road, Gosforth, NE3 4AY t: 0191 2131818 www.carruthersandkent.com
Knitsley, Consett, DH8 9EW t: 01207 592059 www.knitsleyfarmshop.co.uk
DABBAWAL 69-75 Highbridge Street, Newcastle, NE1 6BX t: 0191 2325133 www.dabbawal.com
1 OAK Milburn House, Dean Street, NE1 1LF t: 0191 2323200
ESLINGTON VILLA 8 Station Road, Low Fell, NE9 6DR t: 0191 4876017 www.eslingtonvilla.co.uk GREENHOUSE BRASSERIE Baltic Business Quarter Quarryfield Road, NE8 3BE t: 0191 490 2414
THE CHERRYTREE RESTAURANT 9 Osborne Road, Jesmond NE2 2AE t: 0191 2399924 www.thecherrytreejesmond.co.uk
FISH MARKET 19-21 Queen Street, Newcastle Upon Tyne, NE1 3UG t: 0191 221 0904 GINGERS COFFEE & WINE DANCE CITY Temple Street, Newcastle, NE1 4BR t: 0191 2695590 HAVELI 3-5 Broadway, Darras Hall, NE20 9PW t: 01661 872727 THE HERB GARDEN Arch 8 Westgate Road, Newcastle. NE1 1SA t: 0191 2220491 HOTEL DU VIN Allan House, City Road Newcastle, NE1 2BE t: 08447 364 259 HOTEL INDIGO Fenkle Street, Newcastle, NE1 5XU t: 0191 300 9222 www.mpwsteakhousenewcastle.co.uk
NINO’S The Gate t: 0191 2615799 OAK COFFEE HOUSE Inside Barker & Stonehouse Strawberry Buildings NE1 4PQ
t: 0191 2818563 www.stangerscookshop.co.uk THE SETTLE DOWN CAFE 62 Thornton St, Newcastle NE1 4AW t: 0191 222 0187 THE STAND COMEDY BISTRO 31 High Bridge, Newcastle t: 0844 693 336 www.thestand.co.uk TASTE OF PERSIA 4 Osborne Road, Jesmond Newcastle Upon Tyne, NE2 2AJ t: 0191 2818181 TASTE OF PERSIA 14 Marlborough Crescent, Newcastle Upon Tyne, NE1 4EE t: 0191 2210088 TWO FIFTHS 29 Collingwood Street, NE1 1JE t: 0191 2211333
OLIVE & BEAN 17/19 Clayton Street, Newcastle, NE1 5PN t: 0191 2330990
t: 0191 2275520
OLIVERS CAFE The Grainger Market Arcade, NE1 5QF PANIS 61-65 High Bridge Newcastle upon Tyne, NE1 6BX t: 0191 2324366 THE PARLOUR Blagdon, NE13 6DQ t: 01670 789935 www.theparlouratblagdon.co.uk PEACE & LOAF 217 Jesmond Road, Jesmond NE2 1LA t: 0191 281 5222 PINK LANE COFFEE 1 Pink Lane, NE1 5DW
THE KITCHEN@OSBORNES 61 Osborne Road, Jesmond, NE2 2AN t: 0191 2402811 www.osbornesjesmond.co.uk
RADCLIFFE COFFEE HOUSE 14 Clayton Road, Jesmond NE2 4RP t: 0191 2813939
LINDSAYS TO GO Alley 1, Grainger Market, Newcastle t: 0191 2612995
ROSIES BISTRO 23-24 Gosforth Shopping Centre, Gosforth, NE3 1JZ t: 0191 2136220 www.caferosies.co.uk
MALMAISON Quayside, Newcastle, NE1 3DX t: 0191 245 5000 www.malmaison.com
44 Brentwood Ave, Jesmond, NE2 3DH
TYNESIDE COFFEE ROOMS
QUILLIAM BROTHERS 1 Eldon Place, Claremont Buildings, Newcastle, NE1 7RD
MADIHA INDIAN CUISINE 4 Holly Avenue West, Jesmond NE2 2AR t: 0191 2818431
STANGER’S COOKSHOP
OLI & JOES 427-429 Stamfordham Road Westerhope NE5 5HB t: 0191 2145111
JESMOND DENE HOUSE Jesmond Dene Road, Jesmond, NE2 2EY t: 0191 2123000
LUIGIKHAN’S RESTAURANT 358 Westgate Road, Newcastle, NE4 6NU t: 0191 2724937 www.luigikhans.com
SAUSAGE EMPORIUM Arch 6 Westgate Road t: 0191 3403082 www.thesausageemporium.com
RU The Kennilworlth Hotel 44 Osborne Rd, Jesmond Newcastle, NE2 2AL T:0191 281 9111 www.enjoyru.co.uk SACHINS Forth Banks, Newcastle, NE1 3SG t: 0191 2619035 www.sachins.co.uk
2nd Floor Tyneside Cinema 10-12 Pilgrim Street
UNO’S 18 Sandhill, Quayside, Newcastle, NE1 3AF t: 0191 2615264 THE WILD TRAPEZE 63 Heaton Road, Heaton NE6 5HE t: 077101 47301
NORTH TYNESIDE ALLARDS Front Street, Tynemouth t: 0191 4473252 BARCA ART CAFE 68 Front Street, Tynemouth t: 0191 2577959 BEACHES & CREAM 1 Victoria Crescent, Cullercoats, NE30 4PN t: 0191 2514718 BODA 74 Whitley Road, Whitley Bay, NE26 3NR t: 07542 244716 BROWNS SALT HOUSE 6-7 Victoria Crescent Cullercoats, NE30 4PN BROWN SUGAR LOUNGE 5 Monkseaton Metro Station, Norham Road, North Shields NE26 3NR t: 0191 2520202 CRUSOES South Beach, Longsands, Tynemouth, NE30 4HH t: 0191 2964152 COTTAGE KITCHEN 1-5 Countess Avenue Whitley Bay, NE26 3PN t: 07530 101186
DI MEO’S ICE-CREAM PARLOUR 9 Marine Avenue, Whitley Bay t: 0191 2523814
advertise here... Call 01661 844115 or visit www.appetitemag.co.uk for more information. THE DELI AROUND THE CORNER 61 Hotspur Street, Tynemouth, NE30 4EE t: 0191 259 0086 www.thedeliaroundthecorner.co.uk GARETH JAMES CHOCOLATIER 12 Front Street, Tynemouth, NE30 4DX t: 0191 2577799 www.garethjameschocolatier.co.uk THE GRAND HOTEL Grand Parade, Tynemouth, NE30 4ER t: 0191 2936666 www.grandhotel-uk.com GULSHAN INDIAN KITCHEN GRILL & COCKTAIL BAR 60 Hotspur Street Tynemouth NE30 4DX t: 0191 2530236
HOW DO YOU DO 10 East Parade, Whitley Bay NE26 1AP t: 0191 2533050 HALO 3 Marden Road, Whitley Bay NE26 2JH t: 0191 251814 LA-TEA-DAH 38 Nile Street North Shields t: 07814 377766 IRVINS BRASSERIE The Irvin Building the Fish Quay, North Shields NE30 1HJ t: 01912963238 www.irvinsbrasserie.co.uk LOLA JEANS BAR & KITCHEN The Arcade, Tynemouth, NE30 4BS t: 0191 2577061 LOTTIE MCPHEES CUPCAKES 195 Park View, Whitley Bay, NE26 3RD t: 0191 4479632 www.lottiemcpheescupcakes.com
MISTER WOODS COFFEE TYNEMOUTH Front Street Tel: 0191 2575556 WALLSEND The Forum Tel: 0191 2954268 NORTH SHIELDS Railway Street Tel: 0191 2592559 TYNEMOUTH Broadway Tel: 0191 2964412 PRIORY CAFE 35 Percy Park Road, Tynemouth, NE30 4LT t: 0191 2590627 RIVER CAFE 50 Bell Street, The Fish Quay NE30 1HF t: 0191 2966168
THE STAITH 57 Low Lights, North Shields Fish Quay NE30 1JA t: 0191 2708441 info@thestaithhouse.co.uk www.thestaithhouse.co.uk THE WOODEN DELI S59 Saville Street, North Shields, NE30 1AY t: 0191 2964656
WALLSEND HALL The Green, Wallsend NE28 7PA t: 0191 2637022
NORTHUMBERLAND ALLENDALE TEA ROOMS Market Place, Allendale, NE47 9BD t: 01434 683575 AMBLE BUTCHERS 31 Queen Street, Amble, NE65 0BX t: 01665 712700 THE ANGEL INN Main Street, Corbridge, NE45 5LA t: 01434 632119 BARN AT BEAL Beal Farm, Berwick upon Tweed, TD15 2PB t: 01289 540044 BATTLESTEADS HOTEL Wark, Hexham NE48 3LS t: 01434 230209 www.battlesteads.com BIN 21 50 Bridge Street, Morpeth NE61 1NL t: 01670 504901 BLYTH BOATHOUSE Quay Road, South Harbour Blyth NE24 3PA t: 01670 369052
CORBRIDGE LARDER Sanderson Arcade, Morpeth, NE61 1NS
MANZIL TANDOORI RESTAURANT 2B Oldgate, Morpeth, NE61 1LX t: 01670 515405
RED LION INN Milfield, Wooler, NE71 6JD t: 01668 216224 www.redlioninn-milfield.co.uk
CORBRIDGE COOKSHOP 15 Middle Street, Corbridge NE45 5AT t: 01434 632582
MASSEY’S 26 Middle Street, Corbridge, NE45 5AT t: 01434 633130
THE RUNNING FOX 2-4 Riverside, Felton, Morpeth NE65 9EA t: 01670 787090
MATFEN HALL Matfen Village, NE20 0RH t: 01661 886500
SHAMBLES 59 Bridge Street, Morpeth NE61 1PQ t: 01670 516688
MISTER RIDLEY’S ICE & COFFEE PARLOUR Ridley Park, Blyth
THE SHORELINE CAFE 1 Church Street, Craster NE66 3TH t: 01665 571251
MIVESI No.2 Market Place, Alnwick NE66 1HS t: 01665 606947
SMALL WORLD CAFE 27-28 Market Place, Hexham NE46 3PB t: 01434 606200
MOORHOUSE FARM Station Road, Stannington Station, NE61 6DX t: 01670 789350
SPURELLI ICE CREAM The Old Chandlery, Coquet Street, Amble, NE65 0DJ t: 01665 710890 www.spurreli.com
THE COUNTRY BARN Widdrington Farm, Morpeth NE61 5EA t: 01670 760181 www.thecountrybarn.co.uk DANIELLES BISTRO East Gate, Hexham t: 01434 601122 DAVID KENNEDY RESTAURANT FUNCTION ROOM & SHOP Vallum Farm, East Wallhouses, Military Road, NE18 0LL t: 01434 672406 DOXFORD HALL HOTEL & SPA Chathill Alnwick, NE67 5DN t: 01665 589700 www.doxfordhall.co.uk DUKE OF WELLINGTON Newton, NE43 7UL t: 01661 844446 ESHOTT HALL Morpeth, NE65 9EN t: 01670 787454
BLENKINSOPP CASTLE INN & TEAROOM Blenkinsopp Castle Home Park Greenhead, Brampton Cumbria CA8 7JS t: 016977 47757 www.blenkinsoppcastleinn.co.uk
FRENCH’S Front Street, Wylam, NE41 8AQ t: 01661 852422
BOUCHON BISTROT 4-6 Gilesgate, Hexham, NE46 3NJ t: 01434 609943
THE GARDEN STATION Seaton Delaval Hall, The Avenue, Seaton Sluice NE26 4QR t: 0191 237 9100
BRADLEY GARDENS Sled Lane, Wylam, NE41 8JH t: 01661 852 176 BROCKSBUSHES Corbridge, NE43 7UB t: 01434 633100 www.brocksbushes.co.uk THE CHEESE SHOP 6 Oldgate, Morpeth, NE61 1LX t: 01670 459579 www.cheesemorpeth.co.uk THE CAFE @ BALMAN GALLERY 2-3 Old Town Hall Building, Princes Street, Corbridge t: 01434 633698 CAFÉ NO 6 Market Place, Corbridge, NE45 5AW t: 01434 634356 CAFE DES AMIS 52 Newgate Street, Morpeth NE61 1PB t: 0758 5614156 CHILLINGHAM CASTLE Chillingham, Alnwick NE66 5NJ t: 01668 215359 THE CHOCOLATE GALLERY Oldgate, Morpeth NE61 1PY t: 01670 505481
GARDEN COFFEE HOUSE 20 Hallgate, Hexham NE46 1XD t: 01434 606656
THE GARDEN STATION Langley, NE47 5LA t: 01434 684391 GERBHERDS DELI FARM SHOP 7 Newgate Street, Morpeth NE61 1AL t: 01670 512106 GINEVRA ESPRESSO BAR 16 Front Street, Prudhoe NE42 5HN t: 01661 829062 www.caffeginevra.co.uk
MORWICK FARM Acklington, Morpeth, NE65 9DG t: 01665 711210 www.royaldouble.com NORTH ACOMB FARM SHOP North Acomb Farm, Stocksfield, NE43 7UF t: 01661 843181 www.northacombfarmshop.co.uk NORTHUMBERLAND CHEESE CO, The Cheese Farm, Green Lane, Blagdon, NE13 6BZ t: 01670 789798 www.northumberlandcheese.co.uk NORTHUMBERLAND SAUSAGE COMPANY Wark Village Farm Store Hexham Road, Wark, NE48 3LR t: 01434 230221 www.northumberlandsausage company.com THE OLD BOATHOUSE Just by the Harbour, Amble, NE65 0AA t: 01665 711232 PEPPERPOT CAFÉ-BISTRO 5 Oldgate, Morpeth, NE61 1PY t: 01670 514666 THE PUDDING PARLOUR Bluebird House, Haugh Lane Ind Est, Hexham, NE46 3PU
THE HEARTH CAFE Main Road, Horsley, NE15 0NT t: 01661 853563
THE PLOUGH 24 Bondgate Without, Alnwick NE66 1PN t: 01665 602395
HORTON GRANGE Berwick Hill, Ponteland NE13 6BU t: 01661 860686
L.ROBSON & SONS Haven Hill, Craster, NE66 3TR t: 01665 576 223
ICE BAR 62 Newgate Street, Morpeth NE61 1BQ
R.MARTIN BUTCHERS 21 Newgate Street, Morpeth NE61 1AW t: 01670 513359
IL PICCOLO St Helens Street, Corbridge, NE45 5BE t: 01434 634554
RUTHERFORDS OF MORPETH Coffee Shop 10-16 Bridge Street, Morpeth NE61 1NJ t: 01670 512458
JASPERS 8 Bridge Street, Amble, NE65 0DR t: 01665 714724
THE CHOCOLATE SPA 1 Fenkle Street, Alnwick NE66 1HW
JOLLY FISHERMAN 9 Haven Hill, Craster, NE66 3TR t: 01665 576 461
THE COQUETVALE HOTEL Station Road, Rothbury NE65 7QH t: 01669 622900
LANGLEY CASTLE Langley-on-Tyne, Hexham NE47 5LU t: 01434 688888
CORBRIDGE LARDER 18 Hill Street, Corbridge, NE45 5AA t: 01434 632948 www.corbridgelarder.co.uk
LA BODEGA Newgate Street, Morpeth NE61 1BU t: 01670 516055 www.labodegamorpeth.co.uk
ROBSON & SONS LTD QUALITY BUTCHERS 2 Meal Market, Hexham, NE46 2DA t: 01434 602049 ROTHBURY FAMILY BUTCHERS Townfoot, Rothbury, NE65 7SL t: 01669 620744 R.TURNBULL & SONS FAMILY BUTCHERS 33-35 Market Street, Alnwick, NE66 1SS t: 01665 602186
RISTORANTE BRAVI 7 North St, South Shields NE33 1HD t: 0191 427 5400 BON APPETIT Front Street, Cleadon, SR6 7PG t: 0191 5374333 COLMANS FISH AND CHIPS 176 -186 Ocean Road, South Shields, NE33 2JQ t: 0191 4561202 www.colmansfishandchips.com G.H PICKINGS BUTCHERS East Boldon, NE36 0SE t: 0191 5367359 HAPPY ORGANIC 42 Front Street, Cleadont: 0191 5363623 www.happyorganic.org LATIMERS Shell Hill, Bents Road, Whitburn, SR6 7NT t: 0191 5292200
THE SUN INN High Church, Morpeth, NE61 2QT t: 01670 514153 SUNNYHILLS OF BELFORD South Road Belford, NE70 7DP t: 01668 219662 www.sunnyhillsfarmshop.co.uk SWALLOW FISH ‘Fishermans Kitchen’, 2 South Street, Seahouses, NE68 7RB t: 01665 721052 SWINNEYS 60 Front Street West, Bedlington, NE22 5UB t: 01670 824444
MAC ‘N’ ALLI Retail 6 Village Centre, Sea Winnings Way, NE33 3NE t: 0191 4548258 NUMBER 4 4 St Bedes, Station Road, East Boldo, NE36 0LE t: 0191 447 9797 ORANGEGRASS 7 Mount Terrace, South Shields, NE33 1PY t: 0191 455 8555 THE PANTRY 289 Sunderland Road, NE34 6RB t: 0191 4561876
SYDNEYS BISTRO 9a Battle Hill, Hexham, NE46 1BA t: 01434 603474
THE PANTRY 19 East Street, Whitburn SR6 7BY t: 0191 5292798
TEA AND TIPPLE 18 Market Place, Corbridge, NE45 5AT t: 01434 632886 www.teaandtipple.com
TAVISTOCK RETRO @ THE STANHOPE Stanhope Road, South Shields, NE33 4SS t: 0191 4565670
TOMLINSONS CAFÉ AND BUNK HOUSE Bridge Street, Rothbury, NE65 7SF t: 01669 621979
TONEY MINCHELLA @ THE PARK South Marine Park, Beach Road, NE33 2NN t: 0191 456 6125
WATLING COFFEE HOUSE 11 Watling Street, Corbridge NE45 5AG t: 01434 634820 WHEELBIRKS FARM Stocksfield, NE43 7HY t: 07717 282 014 e: theparlour@wheelbirks.co.uk www.wheelbirks.co.uk
VALLUM FARM
THE BEACH HOUSE, 2 Pier Point, SR6 0PP
JUNIPERS PANTRY 10 Silksworth Lane, SR3 1LL t: 0191 4473292
WHITE SWAN HOTEL Bondgate Within, Alnwick. Northumberland, NE66 1TD t: 01665 602109 www.classiclodges.co.uk
MULLER BAKERY 40 Villette Road, SR2 8RN t: 0191 5671429
WMH FARM FRESH MEATS Haydon Bridge, Haltwhistle, Allendale
SOUTH TYNESIDE
ASIANA FUSION RESTAURANT Echo 24 Building, West Wear Street, SR1 1XD t: 0191 510 0099 www.asianafusion.co.uk
ITALIAN FARMHOUSE PIZZERIA South Street, West Rainton, DH4 6PA t: 0191 5841022
East Wallhouses, Military Road, NE18 0LL t. 01434 672652 www.vallumfarm.co.uk
BISTRO ROMANO 63 Front Street, Cleadon, SR6 7PG t: 0191 519 1747
SUNDERLAND
NATIONAL GLASS CENTRE Liberty Way, SR6 0GL t: 0191 5155555 www.nationalglasscentre.com ROKER HOTEL Roker Terrace, SR6 9ND t: 0191 5671786
appetitemag.co.uk
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ALEX HOLLYWOOD’S STRAWBERRY ROSE PETAL, AND PISTACHIO PAVLOVA SERVES 8
ROSE BOWL
Alex says “This is a slight Middle Eastern take on one of my favourite puddings. Lashings of sweetened cream flavoured with a dash of rose water, loaded onto a huge sticky meringue round, filled with fresh halved Sweet Eve strawberries, topped with crushed pistachios and fragrant rose petals – it’s like summer on a plate!”
6 large egg whites 250g caster sugar 1 tsp rose water extract 1 tsp white wine vinegar 1 tsp cornflour 100g crushed pistachios 475ml double cream 1 tbsp icing sugar 450g Sweet Eve strawberries cut in half (keep 3-4 whole strawberries to garnish) handful of pale pink rose petals
METHOD
Line a baking sheet and pre heat the oven to 180C/Gas4. Whisk the egg whites in a large bowl until stiff peaks form, then slowly add the sugar, rose water, vinegar, cornflour and whisk again until the mix becomes very thick and shiny. Gently fold in half of the pistachios then carefully spoon the mixture onto the lined baking sheet, forming a circle and working the mixture outwards to form an edge and leaving a slight dip in the centre. Bake at 150C/Gas2 for one hour, then turn off the oven, leaving the meringue in there to cool. If you have time, make the meringue the night before, and leave it in the cooling oven overnight. The parchment should pull away easily now and you can place the meringue on a plate. Whip the cream, adding in the icing sugar, and spread generously over the cooled meringue. Scatter the strawberries over the top, arrange the whole strawberries in the centre, sprinkle with the rest of the pistachios and finally scatter with the rose petals and serve. www.sweetevestrawberry.co.uk
The next appetite is out on June 19. In the meantime, visit us at www.appetitemag.co.uk
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INGREDIENTS
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