ISSUE 31
www.appetitemag.co.uk
August/September 2015
TICKLE YOUR TASTEBUDS...
30 recipes!
indian summer!
UNBEATABLE BARBECUE RECIPES FROM OLD BOMBAY
Scan this code with your mobile device to access the latest news on our website
inside Sweet summer berries // Scone in 60 seconds // A little bit of...toast // Ale and hearty // Just desserts
Editor ponders the considerable pleasures of Primula squeezy cheese the epitome of good taste! Turn to page 49 of this publication and you will find something never before seen in appetite - two recipes which employ Primula cheese. The squeezy one, which comes in tubes, sometimes with bits of ham in it. Or chives. Even prawns, which you never had in the old days when everyone had a tube of Primula in their fridge. That would have been considered beyond sophisticated and certainly not for the likes of us. But back to the point - those recipes on page 49. I put myself through all sorts of hell in deciding whether or not to include them. They were in, then they were out swiftly, then they were in again, but only for a short time (rather like an England cricket captain) because, well, Primula is, I reasoned, generally considered a bit naff in foodie circles and should most likely be substituted in these recipes for a good quality feta flown direct from some sixthgeneration artisan maker who lives in a cave on Lesbos. But then, I reasoned again, there is something appealingly simple and unpretentious about Primula which I rather enjoy. Like Arctic Roll or Carnation Milk - it's a blast from the past which brings with it a
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
comforting familiarity. It also has a texture all of its own, particularly when you cook with it, and, well, it just works sometimes, when you want something simple. I have a friend who carries a tube in her pocket when she's out with her dogs. They always come back for it, sitting patiently at her feet as she offers each a quick squirt from the tube. My dog almost took her arm off when she offered it to him, and he is a canine of discerning taste. This note could be construed as an overly long apology for allowing the use of an unsophisticated ingredient in an appetite recipe. In fact, that's exactly what it is. But now that I've come this far, I am inspired to emerge further from the Primula closet. I may even begin a Twitter campaign #proudtolovePrimula. Do you think it has legs or have I finally lost the reputation for impeccable taste I once had? Answers on a postcard please. Meanwhile, I'm off to the fridge for some...well, Jane Pikett, Editor you guessed it.
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
PLACE YOUR ORDER 4GreatCLUB places, great offers 6
GIRL ABOUT TOON Lady Laura's been enjoying the sunshine
8 FEED...BACK Hot gossip from the world of appetite 10
IT'S A DATE Foodie events to make your mouth water
12
THE KITCHEN GARDEN Meet our new columnist, Caroline Beck
20
LUNCH Food fit for a queen at Café Royal
22 SCONE IN 60 SECONDS Secrets of the chef with 500 scone recipes 24 SUNDAY LUNCH Rare roast at The Bridge Tavern, Newcastle 26
THE GRAZER The many joys of toast
28
INDIAN SUMMER An Indian-stye barbecue at Dabbawal
32
MERRY BERRIES Sweet summer berry recipes
34
TAXI! A cab serving BBQ pulled pork? We're in!
36 42 FANCY A PINT? Cooking with Black Sheep Brewery beer ON YOUR BIKE We take a two-wheeled foodie tour
46
KITCHEN KIT Essentials for every foodie
48 HEALTHY APPETITE The benefits of the ingredients at the back of your cupboard
54 JUST DESSERTS Sweet Eve strawberry, ricotta and lemon thyme cheesecake
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CLUB 7 n eek pe w O sa y da
Massey’s
LUNCH AND FIZZ FOR £20 AT BLACKFRIARS
Traditional tea room
Homemade Soup, Scones, Cakes & Quiche GLUTEN FREE OPTIONS 26 Middle Street, Corbridge, NE45 5AT Tel: 01434 633130 www.masseystearoom.co.uk
No 1
EPOS
SOFTWARE SOLUTIONS
ITE SATELL E OFFIC NOW IN H RT THE NOT EAS
Blackfriars Restaurant, Newcastle is offering appetite readers a three-course lunch and a glass of fizz for £20 until September 30, 2015. Winner of a North East England Tourism Award, the North East-inspired lunch menu is available Monday-Saturday. Blackfriars Restaurant, Friars Street Newcastle, NE1 4XN, tel 0191 261 5945 www.blackfriarsrestaurant.co.uk *On production of this magazine or a print-out of this offer from www.appetitemag.co.uk
FREE CAKE OR SCONE WITH ANY TEA OR COFFEE AT NUMBER 4 Number 4, Durham is offering appetite readers a free cake or scone with any tea or coffee until September 15, 2015. Number 4 is the prefect place to take a break with a menu featuring breakfasts, light bites and a fab selection of sweet treats. Number 4, Unit 4 Old Co-op Buildings Langley Park, Durham DH7 9XE tel 0191 373 1404 www.number4coffeegiftsandmore.co.uk *On production of this magazine or a print-out of this offer from www.appetitemag.co.uk
Licensed trade specialists Cash Registers - Epos systems Honest, reliable advice Contact Tony Franklin: 02380 227645 or 07771 727014
www.wedderburn.co.uk
FREE SLICE OF CAKE WITH ANY HOT DRINK AT ACTIV CYCLES September 4th - 6th 2015
Over 40 stalls of local produce & beers Demonstration kitchen Children’s cookery Street food & Entertainment Animal farm Heritage displays, arts & crafts Beer Festival from Friday afternoon Entry to Food Festival Adults £2, Under 12s free. The Barracks, Berwick upon Tweed, Northumberland. Supported by Simpsons Malt.
www.berwickfoodandbeerfestival.co.uk
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FREE CAKE AT THE .LITTLE COFFEE HOUSE
Activ Cycles, Corbridge is offering appetite readers a free piece of cake with any hot drink until September 15, 2015. The friendly café is a haven and offers homemade soups, sandwiches and light lunches. Activ Cycles, Gresham House, Corbridge NE45 5AH, tel 01434 632 950 www.activ-cycles.co.uk *On production of this magazine or a print-out of this offer from www.appetitemag.co.uk
The Little Coffee House, Team Valley is offering appetite readers a free slice of cake or a scone with any tea or coffee until September 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. The Little Coffee House, Unit 4, Princess Way North Team Valley Trading Estate, Gateshead tel 0191 447 3404 *Not in conjunction with any other offer. On production of this magazine or a print-out of this offer from www.appetitemag.co.uk
FREE MEZZE FOR TWO AT PIERI’S
SURF AND TURF FOR £30 AT MALMAISON
Pieri’s, Ryton is offering appetite readers a free hot or cold mezze for two with any two main courses until September 15, 2015. Its Mediterranean menu features classic Turkish, Greek and Cypriot dishes. Pieri’s, Parsons Drive, Ryton tel 0191 413 6444, www.facebook.com/ Pieri-Mediterranean-Grill-House *On production of this magazine or a print-out of this offer from www.appetitemag.co.uk
Malmaison, Newcastle is offering appetite readers surf and turf for £30 until September 3, 2015. The fresh lobster and strip steak is served with fries and a glass of prosecco. Malmaison, Quayside, Newcastle NE1 3DX, tel 0191 245 0580 www.malmaison.com *Subject to availability. On production of this magazine or a print-out of this offer from www.appetitemag.co.uk
CLUB
BUY-ONE-GET-ONEFREE TEA AND CAKE AT VIP TEAS Share in a little afternoon delight - order any hot drink and cake for two but only pay for one at VIP Teas until September 15, 2015. VIP Teas is a unique vintage-inspired tearoom offering delicious home baking served on fine bone china. Available Wednesday-Saturday, 2pm-4.30pm. VIP Teas, 7-9 Ramsay Street Rowlands Gill, NE39 2EL tel 01207 545 180, www.vipteas.co.uk *On production of this magazine or a print-out of this offer from www.appetitemag.co.uk
FREE SUPA BOOSTA FRESH-PRESSED JUICE AT PULP FICTION Pulp Fiction, Whitely Bay is offering appetite readers a free Supa Boosta Fresh-Pressed Juice with every superfood salad until September 15, 2015. The Supa Boosta contains red apple, lime, carrot and ginger. Pulp Fiction, Park View, Whitley Bay NE26 3RD, tel 0191 252 2205 www.facebook.com/Pulp-FictionFuture-Food *On production of this magazine or a print-out of this offer from www.appetitemag.co.uk
FREE DRINK WITH ANY SLICE OF CAKE AT THE PERFECT BLEND The Perfect Blend, Crawcrook is offering appetite readers a free hot or cold drink with any slice of cake until September 15, 2015. The Tyne Valley tea room is home to homecooked food from fresh bread and pastries to fab cakes and scones. The Perfect Blend, Beech Grove Terrace Crawcrook, Ryton, tel 0191 413 1000 www.enjoytheperfectblend.co.uk *On production of this magazine or a print-out of this offer from www.appetitemag.co.uk
HALF PRICE HIGH TEA AT OAK CAFÉ Oak Café at Barker and Stonehouse in Newcastle is offering appetite readers high tea for two for £15 instead of £30 until September 15, 2015. A selection of sandwiches with a range of fillings, homemade scones, a choice of homemade cakes and, of course, tea, is included. The offer is available Monday to Friday only and advance booking is not possible. Oak Café, Barker and Stonehouse Strawberry Buildings, Leazes Park Road, Newcastle, NE1 4PQ tel 0191 261 6969 www.barkerandstonehouse.co.uk *On production of this magazine or a print-out of this offer from www.appetitemag.co.uk
FREE HOT DRINK AND SHORTBREAD FOR CYCLISTS AT CULLERCOATS BIKE & KAYAK Cullercoats Bike & Kayak is offering appetite readers a free coffee or tea and a piece of shortbread if arriving by bike until September 15, 2015. The Snug Café is a perfect spot to take a break. Open 10am-6pm daily. Cullercoats Bike & Kayak, Norma Crescent, Whitley Bay, NE26 2PD tel 0191 251 9412 www.cullercoatsbikekayak.co.uk *On production of this magazine or a print-out of this offer from www.appetitemag.co.uk
£5 OFF GIANT CUPCAKES AT LOTTIE MCPHEES Lottie McPhees, Whitley Bay is offering appetite readers one of its incredible giant cupcakes for £30 (normally £35) until September 15, 2015. Experts in all things sugary, sweet and scrumptious, Lottie McPhees offers a huge range of cakes in flavours ranging from cookies and cream to peanut butter-frosted snickerdoodle. Lottie McPhees, Park View, Whitley Bay NE26 3RD, tel 0191 447 9632 www.lottiemcpheescupcakes.com *On production of this magazine or a print-out of this offer from www.appetitemag.co.uk
COMPLIMENTARY PIMM'S WITH SUNDAY BRUNCH AT HOTEL DU VIN Hotel Du Vin, Newcastle is offering appetite readers a complimentary jug of Pimm's for bookings of four or more for Sunday brunch until September 15, 2015. The Sunday brunch feast at Hotel Du Vin includes the centrepiece French market Table as well as a selection of locally sourced, seasonal mains.. Hotel Du Vin, City Rd, Newcastle NE1 2BE, tel 0844 736 4259 www.hotelduvin.com *On production of this magazine or a print-out of this offer from www.appetitemag.co.uk
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COME & PICK YOUR OWN
ON THE PROWL
STRAWBERRIES £1
ADMISS ION TO THE PIC K YOU OWN FIE LDS CHILDR EN FREE
A GREAT FAMILY DAY OUT! Strawberries, Raspberries, Gooseberries, Redcurrants & Blackcurrants all available in season Also why not try our Homemade Cream Teas in the Tea Room
BROCKSBUSHES FARM SHOP & TEA ROOM Corbridge, Northumberland, NE43 7UB tel: 01434 633100 email: caroline@brocksbushes.co.uk www.brocksbushes.co.uk
Join us on
and
ffcc
IN AID OF ST OSWALD’S HOSPICE & HEXHAM PRIORY SCHOOL
VALLUM’S 10TH ANNIVERSARY
SUMMER FETE 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
A GREAT FAMILY DAY OUT!
Opening by Simon Logan from BBC Radio Newcastle
Sunday 9th August 10.30am - 4.30pm £3 per car entry
Food and Craft stalls • Vintage Tractor Rides • Climbing Wall Bouncy Castle and Megaslide • Face Painting • Welly Wanging Ukulele Band • Raffle and Silent Auction with Big Prizes • Pony Rides Chocolate Making • Tombola • Hook a Duck • Mascots and lots more . . .
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 @VallumRest
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Arlo’s salmon and lime salad
THIS MONTH OUR LADY LAURA HAS MOSTLY BEEN ENJOYING THE SUNSHINE AND SOME FAB SUMMER FOOD It was hard work, and required a bit of travelling, but I think I managed to make the most of the sunshine before it swiftly disappeared. A highlight was the week the Semibreve Supper Club took over fellow appetite columnist Anna Hedworth’s Cook House in the Ouseburn Valley, which is almost next door to my workplace and a regular weekday haunt. The supper club brings together food and music, and each lunchtime diners were treated to beautiful acoustic music courtesy of talented local musicians, plus fabulous food, obviously! My highlight was the broad bean, pea and mint paté with feta cheese, pancetta and sourdough plus a wonderful sage tea, which apparently aids focus and concentration (who knew?). As I write, I’m looking forward to Semibreve’s Quintessential Summer Picnic on August 16 at The Garden Station - the tiny converted railway
station deep in the countryside at Langley, near Hexham, which promises gourmet picnic hampers, botanical cocktails and live music. You can get tickets at www.thesemibrevesupperclub.co.uk Another weekday treat came at the always-buzzing and excellent Arlo’s in Brentwood Avenue, Jesmond. The smoked salmon and lime salad was fresh and refreshing, while the Thai curry and the tuna fillet salad both won high praise from my friends. A dog walk along the river in Corbridge was combined with lunch at The Angel, which always hits the spot. The sea trout with sea greens, new potatoes and a butternut squash, pepper and red onion salsa was excellent - the taste of summer on a beautiful sunny day relaxing outside and watching the world go by. Back in Toon, I’m looking forward to trying Solano’s, a new Peruvian restaurant named for the former NUFC football legend Nobby
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
The Angel, Corbridge
Semibreve Supper Club
Arlo’s
Solano. Having travelled across Peru 10 years ago, I’m keen to revisit some of the dishes I loved back then, though it looks like roast guinea pig isn’t on the menu, luckily! Down on the Quayside, Uno’s always offers a warm welcome,
even when it’s tipping down outside, and the salmon and Mediterranean veg brought the taste of summer back on a dull day. Now, all I need is the return of the sun and more lazy days dining al fresco before summer ends.
YouMeSushi (@youmesushi): #PenguinAwarenessDay. Funny that as I definitely thought I saw one walk past me this morning! #Freezing
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FEEDBACK
FEED...BACK! 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.
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 YOU’VE WON MAMUSHKA, BY OLIA HERCULES
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
SEASON’S GREETINGS
www.broomhousedurham.co.uk • Follow us on Facebook Many thanks to all the foodies who entered the Forum Books competition to win a copy of the new book from Olia Hercules - The Guardian’s Rising Star of 2015 and author of the lovely new book Mamushka. The book uncovers the vibrant food and flavours of the East, with more than 100 recipes from the Black Sea to Baku and Kiev to Kazakhstan. Our two winners drawn from the hat are: Tracey Bell (via email), and Cornelia Marsh, from Newcastle. Both of you will receive your book in the post. Enjoy!
Exciting New Western Mediterranean Grill House Menu
BRIAN AND FRIENDS
Speciality dishes from Turkey, Greece & Cyprus Mezze, Lamb & Chicken Kebab Skewers, Moussaka, Souvlaki, Kleftiko, Vegetarian options available and much more!
Mon - Thurs 9am - 9pm Fri & Sat 9am - 10pm
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Lunch Time Special Daily 12pm til 5pm 2 Courses - £7.95 3 Courses - £9.95 Evening Specials available
Parsons Drive, Ryton Tel: 0191 4136444
Spotted at the Vallum Patisserie & Deli recently - grow-your-own escargots. Yes, this snail farm can be yours for £35 and will yield hours of fun watching the little critters grow, plus a meal. What could be more desirable? If you grow some, please please! - send us photos!
You know they say Christmas gets earlier every year? Well, we received no less than four Christmas press releases during the month of July, which is definitely early. To be fair, the London magazines’ Christmas editions are all tucked up in bed already, but we’re a bit more relaxed than that. In fact, your Christmas appetite goes to print at the end of November and is out in December. If you’re feeling festive, here’s a nice photo of Lumley Castle’s Christmas dinner table, with thanks to them for a nice bit of forward planning. Merry Christmas!
A READER RECOMMENDS... From reader Pat Lister, via email: I want to draw your attention to a little coffee shop on the coast, Cullercoats Coffee. It is run by a young lad called Matthew who serves up things like eggy bread with maple syrup. The cake cook is a local canny body and her cakes are super, plus she does gluten-free. The other day a very old man passed the window and Matthew went out and sat him in a comfortable chair and gave him free coffee! Give it a try!
TWEET TWEET
The Little Coffee House
CATCH OF THE DAY We love our fish and chips here at appetite, and Colman’s in South Shields is among the best. All hail to them, then for their ambitious plans to take over the town’s famous Sea Road bandstand, known locally as Gandhi’s Temple, to create a new restaurant, cocktail bar and takeaway. Owner Richard Ord’s great grandfather started his business Frankie’s on the beach in 1905 so it’ll nice to see Colman’s back on the seafront. The new restaurant will be called Colman’s Seafood Temple. Colman’s Ocean Rd, South Shields, NE33 2JQ 0191 456 1202, www.colmansfishandchips.com
SPURELLI’S SCOOPS AWARDS
Congratulations to the Spurelli’s ice cream in lovely Amble, Northumberland, which has taken four prizes in the Ice Cream Alliance 2015 awards. Spurelli’s scooped a bonze medal, a special diploma of merit, a diploma of merit, and a diploma. Coquet Street, Amble Northumberland, NE65 0DJ 01665 710 267, www.spurelli.com
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
TOP TWEETs! Our pick of the last month on Twitter
Canny Food (@CannyFood): Good Evening #northeasthour from sunny Brazil! We visited @staithscafebar for brekkie
Sugarloaf (@SugarloafCafe): @LushFood_Like @appetitemaguk @CannyFood @EatsUpNorth “Toastie of the Week” Mexican Chicken Melt! Enjoy #lovetheloaf
Dabbawal (@Dabbawal): Great to have the guys from @appetitemaguk on the veranda today. Mansingh is cooking up a storm! #bbq
La Petite Crêperie (@LPCreperie): We are now selling jars of our signature salted butter caramel in our #Graingermarket boutique @appetitemaguk #crêpes
SemibreveSupperClub (@semibrevesupper): Another scrumptious day at Cook House! Thanks to @birzeband
Succulent BBQ Meats Fresh Summer Salads and Seasonal Fruits
Delicious Cakes & Puddings
YouMeSushi (@youmesushi): #PenguinAwarenessDay. Funny that as I definitely thought I saw one walk past me this morning! #Freezing
16-18 The Milkhope Centre, Berwick Hill Rd, Blagdon NE13 6DA T: 01670 789924 E: enquiries@theblagdonfarmshop.co.uk Open Tuesday - Saturday 10am-5pm Sunday 11am-4pm Open Every Bank Holiday
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IT'S A DATE! For all of your Summer BBQ requirements...
BERWICK FOOD FESTIVAL
Why not try your local multi award winning farm shop?!!
DATE: SEPTEMBER 4-6 With more than 40 stalls offering local produce and beers, the Berwick Food Festival returns September 4-6. There are demonstrations from local chefs, as well as streetfood and entertainment, heritage displays and more. £2, under-12s free. The Barracks, Berwick, TD15 1DF www.berwickfoodandbeerfestival. co.uk
Awarded Butcher’s Shop & Farm Shop of the Year Supplying a wide range of quality home reared and locally sourced meat products, with hand linked sausages, hand pressed burgers and wonderfully flavoursome kebabs. Fresh fruit and vegetables, sauces, freshly baked breads baked daily, cheeses and local wines... Everything you could need for a fantastic summer get together with friends. Enjoy our hospitality in our glorious courtyard dining area!
We look forward to welcoming you to Knitsley! KNITSLEY LEY FFARM 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
RESTAURANT✴DELI✴WINE BAR
SOUNDS OF THE SUMMER DATE: AUGUST 28 & SEPTEMBER 25
The National Glass Centre Brasserie, Sunderland is has Gin and Jazz night on August 28, and on September 25, a Blues and Bourbon night. £25 per person, includes a cocktail National Glass Centre Brasserie, Liberty Way Sunderland, SR6 0GL, tel 0191 515 5555, shop.nationalglasscentre.com
DATE: SEPTEMBER 26
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 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. Please ring 01434 634554 to book, St Helen's St NE45 5BE @il_piccolo_deli
Il Piccolo At Corbridge
www.ilpiccolo.co.uk
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TYNEMOUTH WHISKY FESTIVAL
NORTH EAST OYSTER FESTIVAL DATE: SEPTEMBER 25 The North East Oyster Festival will feature performances by Al Murray, Martha Reeves and the Vandellas and Red Hot Chilli Pipers, a champagne reception and three-course Fruits de Mer menu. £150 per person. Fanzone, Science Central Newcastle, NE4 5SQ tel 01740 620 253 www.theoysterfestival.co.uk
Tynemouth Whisky Festival takes place on September 26 at the Park Hotel. £25 per person. The Wine Chambers, Front Street Tynemouth, North Shields NE30 4DX, tel 0191 258 5135 www.thewinechambers.co.uk
SEMIBREVE SUPPER CLUB
AUGUST 16
Semibreve is hosting a first birthday picnic on August 16, complete with gourmet hampers, organic drinks, botanical cocktails and live music at The Garden Station, nr Hexham. Adults £39, under-16s £10, under-5s free The Garden Station, nr Hexham NE47 5LA, tel 07972 178 702 www.thesemibrevesupperclub.co.uk
STARTERS
ART DECO CINEMA CAFE
PU LP FICTION New healthy café, smoothie and juice bar Pulp Fiction is now up and running in Whitley Bay. The quirky café on Park View serves up super healthy smoothies and juices along with healthy snacks and lunches from Tuscan bean stew to quiches, soups and salads. Pulp Fiction, Park View, Whitley Bay, NE26 3RD, tel 0191 252 2205 www.facebook.com/Pulp-Fiction-Future-Food
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
Country produce at it’s Best
MULTI AWARD WINNING BUSINESS • Lots of new ideas for picnics and BBQ or call ahead and pre book some made to order meat packs perfect for any occasion. • Local Haddock, chunky chips, & mushy peas every Friday 12-2.30pm from £6.49
WORD ON THE STREET
The North’s best streetfood producers gathered at Boiler Shop, Newcastle in July for the Scotland and North heat of the British Streetfood Festival 2015. appetite favourites Riley’s Fish Shack, led by Adam Riley and trading from its fab BBQ bicycle across Newcastle for years now, won the heat with monkfish, chilli squid and mackerel wraps, plus special Hepplewhite’s Relish. Papaganoush came second with the top five completed by Bradford-based Indian streetfood specialists Kukoos, Newcastle natives and burger aficionados Fat Hippo and Edinburgh-based crème brûlée vendors Crema Caravan. www.britishstreetfood.co.uk
• All home made cakes, pies and pasties in the coffee shop • Traditional knife sharpening service available • Every Sunday traditional Roast Dinner served 12-2.30pm from £6.49 booking recommended.
!!!GET BIKINI READY WITH OUR NEW SUPER LOW FAT PREMIUM TASTE SAUSAGE!!! Widdrington Farm, Widdrington Village, Morpeth, Northumberland, NE61 5EA Tel 01670 760181
www.thecountrybarn.co.uk
We are open 6 days a week, Tue – Fri 9.30-4.30 Sat 9-5 & Sun 1
OPEN BANK HOLIDAYS 10-4PM appetitemag.co.uk
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JIGGERY POKERY
dig this
TEA ROOM, FOOD, FINE FURNITURE
CAROLINE’S GAR DE N
Friendly Tearoom and Shop Good home baking, morning coffee, light lunches & afternoon teas. Varied Gluten Free Menu. Adjoining shop compliments our menu and contains delicious local and ethically sourced food and drink gifts to take away as well as fine and bespoke furniture by local crafts people, antiques, books and curios.
www.jiggery.co.uk The Jiggery Pokery Shop Dene Workshops Mickley, Stocksfield NE43 7BG (01661) 842256 Open Mon-Fri 10-4pm and Sat 10-4.30pm
Fresh, Seasonal, Traditional & Delicious
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 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
More Than Just a Tearoom...
From fine bone china to church hall chairs visit our ‘Vintage Inspired Tea Room’ for a warm welcome Delicious cakes, scones, tray bakes, cookies, meringue pies, quiches and much more made daily!
Afternoon Tea made specially to order - book in advance
Open Wed-Sat 10am-4.30pm Tel; 01207 545180 7-9 Ramsay Street, High Spen, Rowlands Gill NE39 2EL www.vipteas.co.uk
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Tales from the Kitchen Garden with Caroline Beck
Rabbits. The very word makes this live-and-let-live gardener twitch with rage. It’s not that I hate them, but I hate what they do to the garden. A nibble here, a dig there and overnight your lovingly tended crops are fit only for compost. So when Ivan and I started work in the Kitchen Garden at Vallum, Ivan doing the vegetables and salads for the restaurant here, and me growing cut flowers and herbs, the rabbits scented our plan and moved in under the cover of darkness. While Ivan thwacked posts and netting into the ground, I brought in a secret weapon, Luna my lurcher, but the warm weather proved too tempting and she sprawled about decorously as the rabbits tiptoed past her to the carrots. Plan B was ferrets, but the ferret man laughed and told me that his jills were in season so the
hobs had only one thing on their minds, and it wasn’t hunting. We’ve got the Normans to thank for rabbits. They introduced them into Britain and farmed them for their meat and fur, and we ate them until the Second World War when they fell out of fashion for being a poor man’s food. Rabbit meat is enjoying a revival, and I can testify to how tasty it is, somehow more delicious when you know it was the thief who’s been nicking your salad. Thanks to Ivan, we’re now rabbit-free, so I can calm my murderous thoughts and we can get on sowing food for the table and growing beautiful flowers. However, I’m reminded of a friend who triumphantly announced she’d eradicated rabbits from her garden, only to have a buzzard drop a live one straight onto the table as we were having lunch. Perhaps I’ll have to train a goshawk as well.
Caroline Beck farms the Kitchen Garden at Vallum, the food destination and wedding venue on Hadrian’s Wall, eight miles west of Newcastle. Vallum Restaurant & Chef’s Room and Vallum Tea Room serve the vegtables and herbs grown at the Kitchen Garden, and Vallum Patisserie & Deli sells some of its produce. The Patisserie & Deli, Tea Room, and Restaurant & Chef’s Room are all located just yards from the Kitchen Garden, where Caroline, her colleague Ivan, and Luna the dog will all be pleased to see you, should you wish to drop by. Vallum, Military Road, Newcastle, NE18 0LL tel 01434 672 652, www.vallumfarm.co.uk
STARTERS
SUNDAY
SPRITZ IN SIENNA CARAFE
GROWING AMBITION
Gin lovers rejoice – Newcastle’s Pleased to Meet You is expanding to create a new dining area and underground cocktail bar. The £500,000 development is a forerunner to its owner’s ambitious White Hart Yard development, which will see 30,000sqft of the Grade I-listed property between Grey Street and Cloth Market turned into a food and drink destination. Pleased to Meet You, High Bridge, Newcastle, NE1 1EW tel 0191 340 5137 ptmy-newcastle.co.uk
Thanks to Pleased to Meet You, Newcastle for this fab cocktail - a cross between a gin spritz and a Bellini served long and cool in a carafe with wine glasses, which featured on Channel 4’s Sunday Brunch. Ingredients 50ml Hayman’s London Dry 25ml creme de peche 25ml lemon juice 50ml orange juice 50ml peach purée 5 dashes The Bitter Truth orange bitters 125ml prosecco 75ml soda Method Add cubed ice into a carafe and build ingredients and add orange zest as a garnish.
SUMMER CUPPA
Nothing signals the start of a British summer more than a big bowl of fresh strawberries with a dollop of cream, and to celebrate Newcastle tea producer Ringtons has launched a new limitededition strawberries and cream infusion. Real strawberry pieces feature in this light infusion which you can drink hot or cold, use in lollipops, or in a cocktail with a dash of vodka or gin. www.ringtons.co.uk
LUNCH ENJOY OUR EXTENSIVE FOUR COURSE SUNDAY LUNCH AT HOTEL DU VIN Begin with a warming soup, followed by our lavish acclaimed French Market Table spread with fresh seafood and charcuterie, pâtés and rilletes. Then enjoy a main course from a selection of Sunday lunch favourites including traditional roasts and our own specialities. Finish with aplomb with a delectable delight from our dessert menu.
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ENJOY FOUR COURSES £
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: Terms and conditions apply, see website for details.
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HOT STUFF! 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
Wylam Brewery’s Jakehead picked up top spot in Britain’s 100 Hottest Beers, the rich IPA (6.3%ABV) beating brews from across the UK. Wylam’s Dave Stone says: “Jakehead has enjoyed a cult status in Tyne and Wear in the couple of years since we first brewed it. It’s incredible how a wave of enthusiasm from the craft beer drinkers of our region has ended up with Jakehead being voted the best beer in Britain.” Wylam Brewery, South Houghton Farm, Heddon on the Wall, NE15 0EZ, tel 01661 853 377, www.wylambrewery.co.uk
Opening times Tue - Sat: 9.30am - 11pm, Mon: 9.30am - 6pm, Breakfast served until 11.30am @Mckennascafebar
MckennasatNorthernStage
La Cookshop at the Milkhope Centre has everything that you need this jam making season. If you are looking for jam jars, preserve jars and bottles they have lots to choose from, with labels and accessories and of course jam pans, muslin and straining bags. All ideal for gifts to make with Christmas in mind With and expanded range of Wrendale designs cards and accessories there is always something new to see. New for autumn an expanded range of electrical goods for the kitchen.
23 Milkhope Centre, Blagdon Northumberland, NE13 6DA Call us: 01670 789 142 www.lacookshop.co.uk
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A TALE OF TWO ALES
The Botanist beer guru Warren McCoubrey
We love a beer here at appetite, and Passionate Blonde and Pacific Pale Ale, both of them new at The Botanist, Newcastle from the New World Trading Company is more than worth a slurp. There’s also an extended bottle menu and groups of six or more people can book in for a cask-ale tasting master class. Hic!. The Botanist, Monument Mall, NE1 5AU, tel 0191 261 6307 http://thebotanist.uk.com/location/newcastle
TASTE OF THE MEDITERRANEAN Mediterranean-inspired wine bar and restaurant Fuego is set to open in Fenwick this September as part of the Newcastle store’s Food Hall redevelopment. The 70-cover restaurant’s concept and menu have been created by Fenwick executive chef Kelly Richardson and consultant Terry Laybourne of the 21 Hospitality Group. Fenwick, Northumberland Street Newcastle, NE99 1AR, tel 0191 232 5100, www.fenwick.co.uk
A B E ET TREAT
BEAITG
VEGAN BURGER WITH COURGETTE FRIES Ingredients 100g red quinoa 240ml water 100g fresh beetroot, grated 150g cooked kidney beans, mashed 1 egg yolk 30g ricotta cheese, drained 2 cloves garlic, minced 2 tbsp fresh parsley, chopped 75g rolled oats ½ tsp sea salt ¼ tsp ground pepper 1 tsp wholegrain mustard 1 tsp sweet smoked paprika* ¼ tsp ground cumin ¼ tsp ground coriander 1 tsp olive oil For the fries 1kg courgettes 1 tsp hot smoked paprika* 100g grated Parmesan 6 tbsp medium cornmeal ½ tsp salt 1 tsp garlic powder 2 egg whites 1 tbsp olive oil For the guacamole sauce 1 avocado, peeled and cubed 1 tbsp chopped parsley 2 tbsp lemon juice 1 garlic clove, minced ½ tsp hot smoked paprika ½ tsp salt To serve 4 burger buns 2 small tomatoes, sliced 1 small red onion, sliced 8 lettuce leaves * We recommend La Chinata
Method Preheat oven to 180C/Gas4. Put the quinoa in a sieve, rinse under cold water and soak for 10 mins. Drain, put in a pan, add the water, bring to the boil, cover, and simmer for 1520 mins or until the water is absorbed. Fluff with a fork. In a bowl mix the beetroot, quinoa, beans, egg yolk, ricotta, garlic, parsley, oats, salt, pepper, mustard, sweet paprika, cumin and coriander. Divide mixture into four balls. Place balls on a baking tray lined with greaseproof, flatten them, brush with 1tsp olive oil and bake for 15 mins. For the fries, peel courgettes, halve lengthwise, remove seeds, and slice. Combine hot smoked paprika, Parmesan, cornmeal, salt and garlic in a pie plate. Beat egg whites in another pie plate. Line a large baking sheet with greaseproof. Dip courgette into egg whites, then press into the cheese and corn mix. Place courgettes on the baking sheet, brush with olive oil and bake for 20 mins or until golden brown. Add the guacamole ingredients to a bowl and coarsely mash with a fork. Set aside. When cooked, put the burgers in the buns with guacamole sauce, tomato slices, onions and lettuce and serve with the fries.
A Rich And Memorable Dining Experience For Northumberland. Boasting A Unique,Warm And Welcoming Dining Room With Great Service, Stunning Views And Some Of The Finest Seafood And British Cuisine Available.
The Old Boat House Blyth Boathouse, Quay Road, Leazes St Amble Blyth, Northumberland NE24 3PA T 01665 711 862 Tel: 01670 369 052 e: restaurant@blythboathouse.co.uk E: info@boathousefoodgroup.co.uk
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STARTERS
FRESH START Newcastle’s Bonbar has appointed a new head chef as it aims to tempt city workers out of the office with a fresh summer menu. Mark Docherty joins The Assembly Rooms venue from City Tavern and he has hit the ground running with a new menu featuring home-cured salmon mousse, duck and apple rilletes and garlic king prawns, with main courses of chargrilled spatchcock chicken, green vegetable linguine and pan seared cod with a chorizo and tomato broth. Bonbar, The Assembly Rooms Newcastle, NE1 5XU, tel 0191 232 8695, www.bonbar.co.uk
GET FRESH
Northallerton’s Homegrown Food Festival was a gem in July, attracting record numbers to Yorkshire’s biggest free food and live music event. More than 100 local producers took part including Chunk Chocolates, Lacey’s Cheese, Yorkshire Chillies, Rounton Coffee Company, Big D’s BBQ, El Kantina, Yorkshire Dales Ice Cream, Olivia’s Artisan Bakery and more. www.homegrownfoodfest.co.uk
PIZZA!
As well as offering award-winning gelato made to the family’s secret recipe, Di Meo’s Whitley Bay is now serving stonebaked pizzas made with the best Italian ingredients. Well worth a trip to the coast! Di Meo’s, Marine Avenue, Whitley Bay, NE26 1LX, tel 0191 252 3814, www.facebook.com/ DiMeosIceCream
VIVA BRAZIL! IN THE RUNNING
Knitsley Farm Shop has been shortlisted for the Fresh Produce Retailer award at the first Northern Independent Retail Awards. The Farm Shop is up against some of the best independent retailers from across the North. The awards ceremony takes place in September. Good luck! East Knitsley Grange Farm, Knitsley, Consett, Co Durham DH8 9EW, tel 01207 592 059, www.knitsleyfarmshop.co.uk
South American barbecue restaurant Viva Brazil arrived in Newcastle in style with a mini carnival. The new restaurant on Grey Street offers more than 15 different types of meat and seafood slow cooked and carved from skewers at your table. You have been warned… Viva Brazil, Grey Street NE1 6AE, tel 0191 260 3533 www.vivabrazilrestaurants.com
BRING ON THE CHEESE...
Continental & English Cheese Over 150 of the finest quality cheese’s to choose from • A large selection of Herbs & Spices • A selection of flavoured nuts • Old Fashioned Sweets Tea & Tipple, Corbridge, Northumberland, NE45 5AT www.teaandtipple.com Telephone: 01434 632886
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Matthew’s Cheese
23-24 Grainger Arcade, Grainger Market | Tel: 0191 2324265
BUTCHER George Payne is a founder member of the national Butchers Q Guild, which represents 110 butchers from the Scottish Highlands down to Cornwall.
BUTCHER
DEVILISHLY GOOD Here’s a quick and simple recipe for grilling indoors or on the BBQ. Serve it with grilled peppers and a potato and spring onion salad – or even chips. This recipe is courtesy of Simply Beef and Lamb simplybeefandlamb.co.uk
DEVILLED LAMB CUTLETS Serves 2 Ingredients 4 lean lamb cutlets or chops 10ml/½tsp English mustard 10ml/½tsp Worcestershire sauce pinch cayenne pepper 5ml/1tsp lemon juice 30ml/2tbsp tomato ketchup More delicious recipes at www.qguild.co.uk
Method Cook the cutlets or chops under a preheated grill for 12-16 mins, turning occasionally. Meanwhile, make up the devilled mixture; in a small bowl mix together the mustard, Worcestershire sauce, cayenne, lemon juice and tomato ketchup. Brush each side of the chops with the mixture a couple of times during the last 2-3 mins of cooking.
Eat everything under the sun for just £19.95 per person plus a complimentary jug of Bloody Mary or Pimm’s for tables of four.
Please complete and bring the following to receive your complimentary jug of Bloody Mary or Pimm’s for a table of four or more: Name Postcode Email Telephone Birthday TERMS AND CONDITIONS We collect and use personal information for provision of service, internal analysis and marketing purposes. You will only ever receive offers and communications from ourselves. If you do not wish to receive marketing from Malmaison, or on occasion our sister brand Hotel du Vin, please tick this box . Further information can be found in our privacy policy. For the offer the price includes unlimited trips to the Chef’s Table, a main course and dessert. The promotion of the jug of Bloody Mary or Pimm’s is based on one jug per 4 people, minimum booking size is 4 people to receive the offer. This advert must be completed and presented to receive the offer. Tables must be booked in advance as the offer is subject to availability. Valid on Sundays only 12.30pmto 4.00pm. Valid until 30th September 2015.
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STARTERS
CREAM OF THE CROP
Fresh from winning Best Food Producer at the BBC Food and Farming Awards, Northumberland’s Doddington Dairy is now producing handcrafted yoghurt. The yoghurt is made with 100% natural ingredients, including milk exclusively from the Doddington herd and fresh raspberry purée. www.doddingtondairy.co.uk
‘CHEF-FEST’ HEADS NORTH
BRILLIANT!
CATCH OF THE DAY PURR-FECT CUPPA
Newcastle is now the purrrrrfect place to relax with the opening of not one but two cat cafés. Mog on the Tyne in Pudding Chare and Catpawcino, on the Quayside offer the chance to relax with a cuppa while getting to know a new feline friend. Miaowwwwww! Mog on the Tyne Pudding Chare, NE1 1UE mogonthetyne.com Catpawcino Quayside, NE1 3DE facebook.com/catpawcino
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Top chef Simon Walsh has launched new venture Longsands Fish Kitchen in Tynemouth. Walsh, who has worked at top venues across the region, will be offering seafood sourced from North Shields Fish Quay, which is less than 1 mile from his new kitchen. As well as shellfish platters, seafood salads, fish soup, and seasonal catches there will be daily specials, and traditional takeaway dishes too. Longsands Fish Kitchen, Front Street, Tynemouth, NE30 4DZ www.longsandsfishkitchen.com
Twice Michelin-starred Kenny Atkinson, owner of Newcastle restaurant House of Tides, will pop up at the Universal Cookery and Food Festival 2015 at Vallum, near Matfen, on September 23. Kenny will be among leading chefs sharing their experiences at the one-day trade event, which was held at Hugh FearnleyWhittingstall’s River Café last year. “It’s a brilliant opportunity to shine a spotlight on the fantastic produce, chefs and suppliers we have in this region,” says Kenny. The festival stage will see a series of debates on subjects including the changing face of pub food; is it goodbye to a pie and a pint and hello to a craft beer and slow-cooked duck? Other attractions at the event include a farmers’ market showcasing the finest produce, ingredients and equipment from both national and regional suppliers. www.cookeryand foodfestival.co.uk.
NEW CHAPTER
Chapter’s Deli, an institution down in Stokesley, North Yorkshire, has re-launched with a new menu, wine and cocktails list The Deli is one of Stokesley and the surrounding area’s most popular bars and restaurants, loved for its food and live music. Worth the trip… Chapter’s Deli, Market Place Stokesley, TS9 5DG, tel 0164 271 4692, www.chaptersbistro.co.uk
Your invitation to the 'Glastonbury for chefs' Farm tours • Trends & demos • Innovation zone • Farmers’ market
universal cookery & food festival 2015 In association with
23 September 2015 • Vallum Farm, Northumberland Tickets now only
LINE-UP INCLUDES:
£99
+VAT
Sat Bains, Terry Laybourne and KENNY ATKINSON James Close • KEN HOLLAND JOHN WILLIAMS • Aaron Mulliss • Nick Beardshaw • CHARLOTTE HARBOTTLE NIGEL HAWoRTH • CRAIG BANCROFT • TERRY MCDOWELL • Seb Holmes Thom Lawson • Paul Lewis • Scott MacDonald • ROSS PIKE MADALENE BONVINI-HAMEL • Matt Anderson • Adam Routledge
For visiting or exhibiting information please visit www.cookeryandfoodfestival.co.uk or call 01293 854403 Headline sponsors
SUA2542 UCFF2015 Appetite and Cheers Half Page Ad_FINAL.indd 1
Supported by
10/07/2015 13:27
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REVIEW
A Royal affair
Café Royal, Nelson Street, Newcastle NE1 5AW, tel 0191 231 3000 www.caferoyalnewcastle.co.uk
Charlotte Forrester samples the delights of Newcastle’s Café Royal
M
aking my way through the unfamiliar streets of Newcastle in the wake of the fast-moving editor of this publication, I was scolding myself for my choice of footwear. I had failed to break in my seemingly harmless pumps and was aching to sit down. Café Royal - a Georgian gem which makes its architectural presence felt, even situated as it is yards from famous Grey Street - served the purpose with a good deal more elegance than I was displaying in my hobbling discomfort. The editor enjoys showing off Newcastle on my visits (she considers my home town in the West Midlands pale in comparison) and this time she was in particularly effusive mood because she had me for a week slaving for her (sorry, on work experience) and a willing lunch/ dinner/afternoon tea partner. My week’s insight into the world of magazine publishing left me feeling like a teenage version
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of Anne Hathaway’s character in The Devil Wears Prada, except the editor is nothing like the Meryl Streep character. So she says. Our many food adventures that week included this visit to Café Royal - a Newcastle institution, the editor reliably informed me - a haven of cream teas, lazy lunches and elegant sophistication which wouldn’t be out of place in a swish quarter of Paris. The gleaming glass cases beside the counter proved quite a distraction with their a mouthwatering display of cakes and patisserie, while staff bustled around the place beaming broadly. This is a place in possession of a grand allure but devoid of pomposity, and the team’s friendly smiles, relaxed approach, and smart-casual aprons were a lovely contrast to the grandeur of the architecture. And while the casual ambience warms up the sophisticated elegance, the menu adds a contemporary, world food spin to the traditional teas on offer spicing things up with Moroccanspiced pulled lamb, Szechuan
beef, Chermoula spiced rare tuna steak, and an excellent tiger prawn, crab, chilli, lemon and parsley linguini which further distracted me from the nascent blisters on my heels. The afternoon tea menu also breaks the mould with its choice of savoury and sweet treats. So you could have chorizo, manchego and romesco on toasted focaccia alongside a wild mushroom, red pepper relish and goat’s curd roll along with a selection of savoury tarts and scones. Or the sweet option might include raspberry scone, Earl Grey cake in homage to the figure around the corner, and lemon and passion fruit custard tart. Oh, and
you can add prosecco, naturally. The salmon quiche was the star of our visit, while the ‘super food’ flapjack we took back to the office felt virtuous in contrast to the magnificent cream cakes on offer, and was equally delicious. The newly crowned North East Chef of the Year, Cevat Robert Elat, formerly of the excellent Peace & Loaf in Jesmond, has now joined the team at Café Royal’s parent company, Sir John Fitzgerald, which promises there is yet more creative imagination to come to the menu here. And for this visitor, Café Royal presented a welcome distraction from an intense week - and a welcome sit down.
AT THE BEACH HOUSE SUNDERLAND, SR6 0PP (OPPOSITE ROKER PIER)
thebeachhousesunderland 2446
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HE’S A SCONE MAN
bestbarscone Dean Bailey learns the secrets of the scone with a chef who offers more than 500 varieties - yes, 500!
E
very chef has a favourite dish. From the dinner they grew up making at home with their mum to a guilty pleasure they whip up after a long day in the kitchen. For Paul Purvis, who owns Maddison’s in Consett, Co Durham, it’s scones, and he has more than 500 recipes for them. “If you can think of it I’ve probably put it into a scone,” he says as he preparing one of his mixes at lightning speed, no scales required. “I’m here at 5.45am every day and scones are always the first thing I make. I don’t arrive with a plan; it all depends what catches my eye in the morning and what people have been asking for the day before. Coming up with new scones has become an obsession.” And this obsession has led him to create some bizarre varieties. Roast dinner scone, anyone? “That was a nightmare to get right,” he says. “There were so many things I wanted to get in there. I think I got it right in the end though.” His recipe book is packed with ideas, and he changes the scones on offer daily. His favourite is the smoked cheese and bacon, while his partner Heather goes for the wholemeal Wensleydale and cranberry, and their daughter Ella, nine, likes the cheese and Marmite ones. On the menu today is
Paul’s largest scone - the all-day breakfast, packed with bacon, Geordie Banger breakfast sausages, mushrooms, black pudding, beans and an egg in the middle. “It’s our biggest scone and certainly one for those with a big appetite,” says Paul. “It took a while to perfect, but served warm with plenty of butter and brown sauce it’s fantastic.” Maddison’s, which has become an essential foodie destination on Front Street, Consett offers up to 12 varieties of Paul’s scones every day, plus a lunch menu which would rival any on trendy Grey Street in Newcastle. “We find a lot of people seek us out because we take gluten-free options seriously too,” says Paul. “A major part of the menu is available gluten-free because I don’t think people with dietary requirements should be given rubbish and be charged up to twice the price for it. It’s taken a while to perfect but we have to take it seriously,” he says. Having opened Maddison’s in summer 2006, Paul and Heather have expanded with Maddison’s on the Go at Consett Academy and Leisure Centre, offering healthy smoothies, shakes and snacks. Heather says: “I’m always thinking of the future and what we could do - it may involve hitting the road with something, but Consett is where our hearts are.”
Paul and Heather
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SCON E R RANG E
HE’S A SCONE MAN TIP The secret to getting gluten-free scones right is retaining as much moisture as possible. Replacing dried fruit with fresh is a good way to do this. Also, be prepared to add more liquid to the mix to keep the moisture up.
ALL-DAY BREAKFAST SCONE MAKES THREE (MASSIVE!) SCONES
500g self-raising flour Ingredients 100g butter 4 rashers bacon 2 eggs 4 Geordie Banger 150ml-200ml milk Breakfast sausages 2tsp mustard powder ½ tin baked beans 2tsp brown sugar 5 small mushrooms To serve: 2 x 2cm slices black pudding Brown sauce or ketchup 1 egg Method Preheat oven to 190C/Gas5. Cook the bacon, sausages, beans, mushrooms and black pudding and set aside to cool. In a bowl, rub together the flour and butter to a breadcrumb consistency. Add the eggs and half the milk and combine to a dough, adding the rest of the milk slowly depending on how dry your dough is. Flatten out the dough on a floured surface and sprinkle the mustard powder and sugar on top. Knead back into a ball then flatten out the dough again. Chop the bacon, sausages, mushrooms and black pudding into small pieces, add to the top of the dough and form a ball again making sure the contents are evenly distributed; you will need to add more flour as the beans make the dough very wet. Cut the dough into three even pieces. Flatten the top and create a well in the centre of each ball. Place on a baking tray and crack an egg into the centre of each scone. Bake for 22-25 mins. Serve hot with brown sauce or ketchup.
GLUTEN-FREE STRAWBERRY AND CHAMPAGNE SCONE MAKES FOUR SCONES
2 tsp brown sugar Ingredients 8 strawberries, quartered 500g gluten-free self-raising flour 100g butter To serve whipped cream 2 eggs fresh strawberries 150ml-200ml Champagne Method Preheat oven to 190C/Gas5. In a bowl, rub together the flour and butter to a breadcrumb consistency. Add the eggs and half the Champagne and combine to a dough, adding the rest of the Champagne slowly depending on how dry your dough is. Remove the dough from the bowl and flatten out on a floured surface. Spread over the brown sugar, add the strawberries and form back into a ball, making sure the contents are evenly distributed. Cut into four even rough triangle shapes and place on a baking tray. Bake for 15-20 mins. Serve warm with whipped cream and more strawberries.
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REVIEW
Take it easy... Dean Bailey enjoys a proper Sunday lunch at The Bridge Tavern
F
ar too many pubs have fallen out of love with the proper Sunday roast, and it’s sad to think that there are more piling it high and selling it cheap than there are taking Sunday lunch seriously and making it worth a trip out. Far too many have abandoned the ‘take a seat, relax, have a pint, and enjoy the atmosphere approach’ in favour of what is best described as the ‘cattle shed formula’. Does anyone actually enjoy being herded into zigzagging queues to stand awkwardly without a pint - in front of a carvery? I don’t. So when the chance came to pay a visit to a proper pub complete with real ale, proper timber, shelves of well-thumbed dusty books, and its own micro brewery no less - there was plenty of competition at appetite HQ.
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The pub, The Bridge Tavern on Newcastle’s Quayside, was a pioneer in the city’s real ale revolution and continues to be a destination for real ale lovers, with hand pulls from Wylam Brewery alongside world beers and a myriad of guest brews from around the UK. With beer this good, the food has plenty to live up to, and the sharing boards are excellent, as are hearty pub dishes like mussels, cider and leeks, and the haggis toastie. It’s also a great spot on a Sunday afternoon and perfectly placed when you’ve eaten too much and are in need of a walk along the river; a walk, which on our visit, turned out to be absolutely necessary, thanks in the main to the fantastic roast beef. Served rare (tell them if you want it well done - I wasn’t asked) it was tender and packed with flavour, as was the gravy, which I’d
have been happy to finish off with a slice of bread. The pork was excellent and the crackling looked, and sounded, amazing. I was informed later that it tasted good too, but I wasn’t fast enough to try some for myself. A shock to the system, having sampled numerous disappointing Sunday roasts recently, the vegetables - of which there were plenty - were fantastic. Having said that, it was the fourth time in just a few weeks that I’ve been puzzled to be served a solitary carrot with a main course. Have I missed a new trend here? The ultimate test of a Sunday
roast is the Yorkshire pud, obviously, and these were just right - thick enough to still be a pudding, yet light enough to allow you to move having eaten one. The desserts - a chocolate brownie sundae and an apple crumble - were shared to avoid argument. The crumble was the star - tart with a vanilla-packed custard. Two lunches, two puddings, a pint of award-winning Wylam ale and a Coke came in at just over £40 and yes, a walk and a comfortable settee afterwards were absolutely necessary. That’s what I call a proper Sunday afternoon.
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.
The Bridge Tavern, Akenside Hill Newcastle, NE1 3UF, tel 0191 261 9966 www.thebridgetavern.com
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
THE GUILD OF MASTER CRAFTSMEN
The Bridge Tavern’s terrace under the Tyne Bridge
Tea Room
BREAKFAST • LUNCH • AFTERNOON TEA Our tearoom is a homely setting to enjoy fresh bread, cakes, scones and pastries baked throughout the day. Takeaway & Outside Catering Available 3 Beech Grove Terrace, Crawcrook NE40 4LZ Tel: 0191 4131000 Open 7 days Mon-Sat 9-5pm, Sun 10-5pm enquiries@enjoytheperfectblend.co.uk www.enjoytheperfectblend.co.uk
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THE GRAZER
Toast! I
TOPPINGS
It’s a basic of life, but toast can be stupendous when you put your mind to its topping, as Anna Hedworth, aka The Grazer, proves
’ve written before about my love of things on toast and since opening my Cook House I’ve been working on my repertoire. On toast has become a staple menu item, with changing toppings week to week depending on what’s in season and ideas I’ve spotted in books, magazines or on my travels. I came home from Mallorca with a couple of sobrassada in my suitcase this week. I’m not entirely sure that’s allowed so don’t tell, but that made up this week’s toast spicy chorizo-type sausage specific to the Balearics spread on hot toast, topped with creamy homemade
ricotta, good olive oil and some dressed pea shoots. We’re talking about an open sandwich in basic terms. I find it a lot more interesting than thinking of sandwich fillings and I find inspiration from around the world. Every country has its own variation, whether it’s called a taco, a pizza, pintxo, or chiccetti. The ones here are ideas more than recipes. You’re looking for balance, so think sweet, salty, bitter and sour and see where you end up. Read more from The Grazer at the-grazer.blogspot.com and try her food at Cook House Ouse Street, Newcastle NE1 2PF, www.cookhouse.org
SMOKED LEEKS ON TOAST WITH WHIPPED FETA AND BLACK SESAME I was inspired by the Trial Shift boys when they took over Cook House for a pop-up event a few months ago and I found them cooking their aubergines in the embers of my wood-burning stove. Kicking myself that I hadn’t thought of using it to cook myself, as soon as they handed the keys back I stuck some leeks into a roaring fire, totally incinerating the outside. I removed them and left them to cool and then carefully removed all the black outer edges and tore off ribbons of soft sweet smoked leek. They went into a bowl to be mixed with a dash of extra virgin olive oil and a pinch of salt and I served this on toast with feta cheese which I whip up with Greek yoghurt and extra virgin olive oil until it takes on the consistency of cream cheese. Spread onto toast, leeks piled gently on top and scattered with toasted black sesame seeds, the sweet smoky leeks with the salty cheese and toasted nutty sesame is delicious, and this is probably my favourite toast invention so far.
Freshly Baked Speciality Cupcakes
for all Occasions
FRIENDLY, COSY COFFEE SHOP SYMPHONY OF CAKES TO SHARE 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 ALL WEATHER COFFEE GARDEN
ALSO SERVING DELICIOUS HOME COOKED CAKES, A VARIETY OF FLAVOURED SCONES, QUICHES, SOUP AND BESPOKE SANDWICHES
Enter a stranger...leave as a iend! 62 Newgate Street, Morpeth NE61 1BE
Tel: 01670 505 483 Open: Mon-Sat 9.30am-4pm
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* Loose Leaf Tea * Freshly Ground Coffee * Cream scones * Hot chocolate & smoothies * Wedding cakes * Celebration cakes * Eat in or takeaway * Cupcakes for all special occasions Visit our counter at Fenwick Foodhall, Newcastle 195 Park View, Whitley Bay, NE26 3RD 0191 4479632 | www.lottiemcpheecupcakes.com Open Wednesday - Saturday 10am-5pm
CARROT AND LEMON PATE ON TOAST WITH FETA AND PEA SHOOTS
WHIPPED FETA ON TOAST WITH PEAR, PEA SHOOTS AND TOASTED SEEDS
I have been making a carrot, lemon and yoghurt pâté for a while now. I discovered it when I was putting together a vegetarian Middle Eastern-style mezze supper last year. I made tons of different lavosh crackers topped with different seeds and herbs and wanted lots of tasty, colourful dips to go with them. For this, simply chop 500g carrots into large chunks and roast at 200C/Gas6 with about 6 cloves of garlic still in their skins and lots of olive oil until the carrots are soft - about 20 mins. Then pop the garlic out of its skins and blitz with 2 big spoons of yoghurt, the zest and juice of half a lemon and a pinch of salt. It’s a lovely sweet dip with a rich hint of roast garlic and sharp lemon. Sprinkle with crumbled feta or goat’s cheese, and top with a pile of dressed fresh pea shoots or rocket. The rich sweet pâté is delicious with the sharp salt cheese and fresh shoots.
The whipped feta base in the recipe on the far left is good with lots of toppings, and as it’s so salty and tart my favourite partner for it is something a little bit sweet. I’ve found a popular menu item to be fresh sliced pear with pea shoots or rocket and toasted seeds, sometimes hazelnuts or a bit of chopped mint too. I have tried it with pickled grapes and mint too, which is delicious; sharp, sweet and tasty. I also tried sliced blood oranges with toasted walnuts. Normal oranges would work too, of course, and that was a pretty good brunch dish, I think. Or you could try fresh peppery radish with mint, black pepper and ricotta. Or ricotta, slow-roast tomatoes and toasted cumin seeds. Or crushed peas and broad beans with lemon, mint and crumbled goats cheese. We’re in a good season for lovely fresh toppings so I’ll keep working on my repertoire!
CONSETT’S INDEPENDENT ARTISAN DRINKS HOUSE AND EATERY
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INDIAN SUMMER
spice of life With BBQ season here (hopefully it’s still here when you’re reading this...) we asked chef Mansingh Rana from Indian streetfood pioneer Dabbawal to share some of his favourite recipes, popping along to the veranda at Dabbawal Jesmond to cook with him on a sunny Friday afternoon. It’s a tough job, but..!
Dabbawal Jesmond, Brentwood Mews, Jesmond, NE2 3DG, tel 0191 2813 434 Dabbawal High Bridge, 69-75 High Bridge, Newcastle, NE1 6BX, tel 0191 232 5133 www.dabbawal.com
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INDIAN SUMMER HOT STUFF
PANEER TIKKA SERVES 10
Ingredients 250g paneer (Indian cheese) 1 large red bell pepper 1 large green bell pepper 1 medium onion For the marinade 200g thick natural yoghurt or hung curd 1 tbsp ginger and garlic paste 1 tsp ajwain seeds 1-2 tsp kashmiri red chilli powder ½ tsp turmeric powder 1 tsp jeera ground cumin 1 tsp ground coriander ½ tsp garam masala 1 tsp dry mango powder ½ tsp black pepper powder (optional) juice of ½ a lemon rock salt or black salt 1-2 tbsp oil, ghee, or butter for brushing To serve mint chutney onion rings lemon wedges 1 tsp chaat masala Method Cut the paneer and vegetables into cubes. In a large bowl, whisk the yoghurt or hung curd until smooth, then add all the spices and stir. Add the vegetables and the paneer to the marinade and refrigerate for at least 2 hrs. Remove from the fridge and set aside to reach room temperature. Now, heat the barbecue and thread the vegetables and paneer alternately on skewers and brush each with oil or ghee or butter, and barbecue them, turning regularly. Arrange the skewers on a plate and sprinkle the paneer with chaat masala. Serve with mint chutney, onion rings and lemon wedges.
CHILLI-BUTTER BARBECUED CORN SERVES 6
SPICY BARBECUED PRAWNS SERVES 6
Ingredients 1 tbsp garlic and ginger paste (bought or homemade) salt ⅓ tsp black pepper 1 tsp paprika ⅓ chilli powder 2 tbsp olive oil 1 tbsp lemon juice 1kg fresh large prawns, peeled and deveined To serve 2 lemons, cut into wedges Method Heat the barbecue. To make your own garlic and ginger paste, blitz 5 chopped garlic cloves with 5cm chopped fresh ginger and 1tbsp sunflower oil. Store what you don’t use in a sterilised screw-topped jar or airtight box. In a large bowl, crush 1 tbsp garlic and ginger paste with salt to taste. Mix in the black pepper, paprika and chilli powder, and then stir in the olive oil and lemon juice to form a paste. Add the prawns and toss until evenly coated. Lightly oil the barbecue. Cook prawns for 2-3 mins per side or until opaque. Transfer to a serving dish, garnish with lemon and serve.
Ingredients 100g butter at room temperature 1 tbsp runny honey 1 tbsp tomato ketchup 2 tbsp chilli paste 6 corn cobs To serve: butter 1tsp chaat masala Method Heat the barbecue. Mash together the butter, honey and ketchup, and beat until smooth. Add the chilli paste, brush the mix over the corn with a pastry brush and wrap each cob in two pieces of foil. Barbecue, turning regularly, for 30-35 mins or until tender and charred. Sprinkle with chaat masala and let everyone butter their own.
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INDIAN SUMMER MASALA CHICKEN DRUMSTICKS SERVES 4
Ingredients 4 large chicken drumsticks salt For the paste 4 tsp yoghurt 2 tsp ground coriander 2 tsp ground cumin ½ tsp ground cardamom ½ tsp hot ground chilli ½ tsp garam masala ½ tsp freshly ground black pepper 4 tsp ground ginger & garlic paste 1 tbsp mustard oil 2 tsp chopped coriander and chilli ¼ lemon juice salt, to taste
To serve 2 lemons, cut into wedges basmati rice, steamed Method In a shallow dish, rub salt over the meat. Mix all the paste ingredients in a bowl and rub evenly over the chicken. Cover and chill for at least 2 hrs. Heat the barbecue or an oiled grill pan and barbecue / griddle the meat, turning regularly until cooked through (ensure juices run clean when you insert a skewer). Serve with lemon wedges and steamed basmati rice.
LAMB SHISH KEBAB
SERVES 2
GRILLED TOMATOES, ONIONS AND MUSHROOMS SERVES 4
Ingredients 12 cherry tomatoes 1 onion, cut into wedges 5 mushrooms seasonal salad, to serve For the marinade 2 tbsp olive oil 1 tsp fresh basil, chopped 1tsp green chilli, chopped 1 large clove garlic, grated ½ tsp chopped ginger salt and black pepper, to taste
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Method Mix all the marinade ingredients in a bowl. Pierce the tomatoes with a fork and place in the marinade with the onion wedges and set aside for 30 mins. Heat the barbecue. Thread onion, tomatoes and mushrooms alternately on skewers and allow the excess marinade to drain off into a bowl. Grill skewers over the barbecue for 5-7 mins until cooked. Serve hot with salad.
Ingredients For the kebab 2 medium onions 50g cloves garlic, chopped 50g fresh ginger, chopped 450g lamb mince 2 tbsp chopped coriander 2 tbsp green chillies 1 tbsp garam masala ¼ tsp chilli powder ½ tbsp paprika powder 2 tbsp chopped mint (optional) To serve vegetable oil for frying 2 onions, chopped ½ red pepper, chopped ½ green pepper, chopped
salt and black pepper to taste Method Blitz onions, ginger and garlic in a food processor until fine but not liquefied. In a mixing bowl, add the onion mixture, lamb mince and remaining kebab ingredients. Mix well and refrigerate for 2 hrs. Remove from fridge, shape and wrap around flat-sided skewers or shape into long sausage shapes. Barbecue until cooked through. Meanwhile, heat oil in a frying pan or griddle and fry onions and peppers until charred around the edges. Season and serve with the kebabs on a heated platter.
SUMMER FRUITS
Merryberries There is little more summery than the taste of sweet berries. Enjoy these recipes with the closing days of summer
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SUMMER FRUITS
SUMMER BERRY GALETTE
RASPBERRY GIN SORBET RASPBERRY WITH LAVENDER THINS PORTUGUESE TARTS
SWEET STRAWBERRY PIZZA DESSERT
SERVES 6
MAKES 12
SERVES 8
Ingredients 225g plain flour, plus extra for dusting 50g butter, diced 50g caster sugar 100g ricotta cheese 1 tsp vanilla extract 4 egg yolks Filling 225g strawberries, hulled, halved or quartered 400g mixed blackberries raspberries and blueberries 3 tbsp caster sugar 1tsp cornflour 1 tbsp strawberry jam
Ingredients 150g caster sugar 200ml water 450g raspberries 6 tbsp gin 1 egg white, optional For lavender thins 150g plain flour 25g cornflour 50g caster sugar 100g butter diced dried lavender petals, crushed
Ingredients Pastry 175g plain flour 40g icing sugar 100g butter, diced 2 egg yolks few drops vanilla extract Filling 2 eggs 2 egg yolks 2 tbsp icing sugar 1 tsp vanilla extract 300ml double cream 150g raspberries
Ingredients 300g strong white bread flour ¼ tsp salt 2 tbsp caster sugar 1½ tsp fast-action dried yeast 25g butter, melted 1 egg, beaten 150 ml warm water Topping 125g pack Abergavenny goat’s cheese log, cut into 8 slices 450g strawberries, hulled, halved or quartered handful basil leaves 25g butter, melted 2 tbsp caster sugar 4 tsp balsamic vinegar or glaze
SERVES 6
Method For the pastry, add the flour and butter to a bowl and combine until the mixture resembles fine breadcrumbs. Stir in the sugar, then add the ricotta, vanilla and egg yolks and make a soft dough. Wrap in clingfilm and chill for 30 mins. Preheat the oven to 190C/ Gas5. Mix the fruits together in a bowl and gently fold in the sugar and cornflour. Dust a large sheet of non-stick baking paper with flour. Roll out the chilled pastry on the paper until you have a rough circle about 33cm in diameter. Lift the pastry, still on the paper, onto a 23cm shallow loosebottomed flan tin. Pile the fruit in the centre then fold and pleat the pastry over the fruit, leaving the centre of the pie uncovered. Bake for about 30mins. Lift out of the tin, glaze the fruit with the jam and dust the top with sugar. Cut into wedges and serve hot with custard.
Method For the sorbet, add the sugar and water to a saucepan, heat gently, stirring from time to time, until the sugar has dissolved and then boil rapidly for 1 min. Set aside. Purée raspberries until smooth, sieve into a bowl and discard seeds. Stir in gin and sugar syrup. Pour the mixture into a shallow cake tin and freeze for 4 hours until semi-frozen. Beat with a fork or blitz in a food processor until smooth and beat in the lightly whipped egg white. Transfer to a plastic container, cover and freeze. For the lavender thins, preheat the oven to 170C/Gas3. Add all the ingredients to a bowl and rub in the butter until the mixture resembles fine crumbs. Make a dough then roll out thinly on a lightly floured surface. Press into a 23cm diameter fluted flan tin. Prick the centre with a fork and sprinkle with sugar. Cook for 25-30 mins. Mark into 12 thin wedges, sprinkle with extra lavender petals and leave to cool. Scoop sorbet into glasses, serve with lavender thins.
Method For the pastry, add flour, icing sugar and butter to a bowl and rub until the mixture resembles fine crumbs. Add the egg yolks and vanilla extract and mix to a ball. Preheat the oven to 190C/Gas5. Roll out the pastry and stamp out 9.5cm circles with a biscuit cutter and press into sections of 12-hole buttered muffin tin. Prick the bases with a fork and chill for 30 mins. Line each tart case with non-stick baking paper and baking beans then bake blind for 8 mins, then remove the paper and beans and bake for 3-4 mins until bases are crisp. Reduce oven temp to 170C/Gas3. To make the filling lightly whisk the eggs, egg yolks, icing sugar and vanilla extract then add the cream and whisk until smooth. Strain the custard into a jug. Pour into the baked tart cases then add 3 raspberries to each. Bake for 1520 mins until the custard is just set leave to cool in the tins. Serve.
Method Stir the flour, salt, sugar and yeast in a large mixing bowl. Add the melted butter, beaten egg and warm water and mix to a soft but not sticky dough. Knead for 5 mins until smooth and elastic. Put into a bowl and cover with oiled clingfilm. Leave in a warm place for 1 hour or until doubled in size. Knead again then cut into 8 pieces. Roll each to a circle with diameter of about 12.5cm, then place on 2 oiled baking sheets. Crumble a slice of cheese over each pizza then top with the strawberries and torn basil leaves. Cover loosely with oiled clingfilm and leave to rise for 15-20 mins. Preheat the oven to 220C/Gas 7. Remove the clingfilm, drizzle the pizzas with butter and sprinkle with the sugar. Bake for 12-15mins until golden and bases are dry. Drizzle with balsamic. Serve.
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TAXI!
Hotstuff Rosie McGlade butters up a very friendly taxi driver so that we can share his secret for the best barbecue ever
T
he only thing about Andrew Brown’s taxi barbecue I’m not sure about is the colour - a bright tomato red. It’s eyecatching, but if he’d left this old London cab black, I think people would recognise it more readily. She’s a special old lady with many thousands of miles ticked up in old London town and Andrew found her after stumbling upon the idea for a new business, having already fulfilled his dream of turning The County in Aycliffe Village near Darlington into a foodie pub. “Traditional London taxis have to be retired after about 20 years,” he says, “though they’ll actually go on forever if you look after them. I found myself with this dream of converting one into a mobile barbecue with pulled pork and adaptations of favourites from around the world. I loved being a chef, but I wanted to cook in a way that allowed me to meet the people I was cooking for.” He found his cab and a company which converted it in exchange for permission to use publicity shots of the vehicle. It has two enormous red smoldering metal BBQ pots full of glowing coals and slowcooked meat. It’s a very cool-looking set-up altogether, here in the beer garden of one of Newcastle’s most cherished pubs, The Free Trade, a landmark between Byker and the Ouseburn Valley. There’s a huge umbrellacum-sunshield standing over Andrew’s 6ft 5ins frame and a chunky bamboo worktop has been folded out to make a service area. Beyond, are views right up the Tyne and Newcastle Quayside, where you’ll find Andrew at the Sunday market, weather permitting. He’s a talker and a good listener, and conversation flows at the BBQ Cab Co.
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“People want to know about the taxi and the food, and then tell me about their dreams, their businesses, their marriages, you name it,” he smiles. “I’m in the best job ever for a man who likes cooking and people.” A couple of American students come over. They can’t choose between the pulled pork, refried beans and BBQ sauce, or the patatas bravas served in a huge taco shell with black pudding and an egg on top. “Can we have half and half?” they stammer at last, and for a fiver they get an enormous portion. Word gets around and their friends appear. “What I’ve learnt is to keep things simple,” says Andrew. “This style of BBQ has been around forever in places like Japan. It’s the best way of cooking sinewy pieces of meat, which are some of the tastiest cuts if you give them enough time. They can stay in pots all day to develop their flavour and become tender.” It’s all so good - the look, the taste, the friendly concept - that you have to wonder if people will copy. “If they do, there’s nothing I can do and I’m fine with that,” says Andrew. “You can lie in bed and have the best ideas in the world, but if worries like that put you off then you’ll never achieve anything.” He’s also offered to share some of his marinades and rubs, the essentials that will lift your food from the OK to the spectacular. “I’m always suspicious of people who won’t share their recipes,” he says. “What’s in there they don’t want you to know about? “You can do everything I’m doing here in a slow oven or you can buy these sort of barbecues on a smaller scale. If you give your meat the right rub or marinade and cook it slowly and long enough, you’ll have something very delicious.” Twitter @BBQCabCo
TAXI!
JERK SAUCE SPICE RUB Ingredients 50g coriander seeds, roasted 50g cumin seeds, roasted 50g fennel seeds, roasted 25g black peppercorns 10g dried rosemary 10g dried thyme 100g smoked paprika 25g hot chilli powder 25g garlic powder Method These quantities make a lot, so
cut in half if you wish. Grind the coriander, cumin and fennel seeds and the peppercorns in a coffee grinder or pestle and mortar. Then combine with the rest of the ingredients and store in an airtight container. The punch of the rub will lessen over time so it’s always best to use it sooner than later. Dark Muscavado sugar can be added for roasting meat, but should be left out if frying or grilling as it will burn.
Ingredients 1 bunch spring onions, chopped red chillies to your taste, chopped 1 good bunch young fresh thyme 4 cloves garlic, peeled, crushed 8cm ginger, peeled and chopped 8 or 9 allspice berries, ground ½ tsp cinnamon 100g dark Muscavado sugar 100ml soy sauce 50ml sherry vinegar 1 lemon, zest and juice 1 lime, zest and juice freshly ground black pepper.
Method Whiz everything in a blender and use as a marinade and dipping sauce. Store in a jar. • To make a marinade, dissolve 200g of this sauce in 1 litre of water, add any herbs, spices, garlic, ginger and bring to a boil, cool and refrigerate. Immerse and marinate a large chicken breast in this mix in the fridge for ½ hour, a whole chicken for 2 hours and anything larger for 24 hours or up to a week for beef brisket.
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FOCUS
On your bike
To celebrate the Tour of Britain’s arrival in the region in September, we hop on our bike and pay a visit to some of our favourite places to grab a cuppa and rest our legs
PEDAL OR PADDLE Experience the coast by bike or kayak. We offer hires, guided tours and beginners sessions for those long summer days at the seaside.
RELAX IN THE SNUG CYCLE CAFE The perfect hideaway before and after your adventure.
FACEBOOK.COM/BIKEKAYAK
@BIKEKAYAK
1A Norma Crescent • Cullercoats • NE26 2PD • Tel: 0191 251 9412 E-mail: info@cullercoatsbikekayak.co.uk Web: cullercoatsbikekayak.co.uk
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31/07/2015 09:05
FOCUS THE BEST OF THE COAST 9 MILES Cullercoats to Souter Point is a stunning coastal ride and mostly traffic-free. Fuel up at The Snug Cycle Café at Cullercoats Bike & Kayak, before following the coast south to Tynemouth to the Priory and Castle. Join the Hadrian Cycleway from Tynemouth taking in the mouth of the Tyne and North Shields Fish Quay until you reach
the Shields Ferry. The Ferry can take up to 16 bikes and it doesn’t cost extra to take it on. Once you reach South Shields you can hug the coastal path, along the new promenade at Littlehaven. Attractions at Ocean Beach and South Marine Park are great stop off points for kids. Then it’s along the cliff tops to Souter Point.
BANKS OF THE TYNE Starting at The Boathouse, Wylam, the Keelman’s Way route takes in some of the best views of the Tyne, as well as passing some of our favourite cafés along the way. Head east from The Boathouse on the Wylam Wagonway past Stephenson’s cottage to Newburn. Continue on the banks of the river
20 MILES
to Blaydon. Head past Dunston Staithes and along the Quayside, past the The Cycle Hub, which is a perfect place for a pit stop, before crossing the Tyne at the Millennium Bridge. Follow the river’s south bank back to Wylam, crossing Wylam Bridge and returning to The Boathouse.
CYCLING, WALKING OR MEETING FRIENDS...
...A WARM WELCOME AWAITS YOU AT THE HEARTH
• Daily Specials / Light Lunches • Freshly homemade cakes & scones • Sunday Lunch • All Day Breakfast (served all day)! • Dog Friendly - Cyclist Friendly www.thehear th.co.uk Main Road, Horsley, NE15 0NTTel: 01661 853563
COFFEE • BIKES • CLOTHING • ACCESSORIES • PARTS Homemade Cakes, Delicious Scones, Soups and Daily Specials, Gluten Free Diets Catered For BUILDING A REPUTATION FOR FOOD & SERVICE Dogs welcome /Easy access for wheelchairs
Gresham House, Corbridge NE45 5AH Tel: 01434 632950 www.activ-cycles.co.uk
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FOCUS ACTIV CYCLES, CORBRIDGE The friendly café in the centre of Corbrdige is a haven for cyclists with bike parking, a cycling shop, and a worskhsop for running repairs. The food at Activ Cycles is homemade and the soups and sandwiches, which change daily, make for a perfect lunch when you’re on the move. The specials board changes daily too, and is filled with fresh, light bites. Activ Cycles, Gresham House, Corbridge, NE45 5AH tel 01434 632 950, activ-cycles.co.uk BARDON MILL TEA ROOM Perfectly placed when you’re cycling along the Tyne Valley, the Bardon Mill Tea Room offers homemade lunches and sweet treats perfect for a midroute refuel. It’s also a good spot to start and end your ride with miles of stunning countryside in every direction. Bardon Mill Village Store & Tea Room, Bardon Mill, Hexham tel 07756 790 108 BLENKINSOPP The tearoom at the Blenkinsopp Castle Country Inn and Restaurant is close to the Penine Way and Hadrian’s Wall and a great place to stop when you’re on a long ride out. The scones and cakes are homemade and the welcome is warm - all you need after a hard morning’s ride. Blenkinsopp Castle Country Inn & Restaurant Blenkinsopp Castle Home Park, Greenhead, Brampton CA8 7JS, tel 01697 747 757, www.blenkinsoppcastleinn.co.uk CULLERCOATS BIKE & KAYAK The Snug Café at Cullercoats Bike & Kayak is a fitting stop for cyclists of all ages with its coastal route location, relaxed atmosphere and café menu featuring breakfasts, sandwiches, soups and treats. There’s a new fleet of hire bikes available too, as well as secure bike parking and a workshop with qualified mechanics and a while you wait service. Cullercoats Bike & Kayak, Norma Crescent, Whitley Bay NE26 2PD, tel 0191 251 9412, www.cullercoatsbikekayak.co.uk THE CYCLE HUB The Cycle Hub is everything you want from a pit-stop café. It’s huge, there is loads of space to park your bike, the menu is fresh and packed with lunches and light bites, and there’s a great view right on the banks of the Tyne. There’s also a full workshop for running repairs and bigger jobs and a calendar of events throughout the year - see the website for details. The Cycle Hub, Quayside, Newcastle, NE6 1BU tel 0191 276 7250, www.thecyclehub.org THE DRIFT CAFE The Drift Café in Creswell has become a favourite among Northumberland’s coastal cyclists with its picture-perfect location and simple, homecooked menu of wraps, sandwiches and quiches plus Minchella’s award-winning ice cream. The Drift Café, Cresswell Morpeth, tel 01670 861 599, www.thedriftcafe.co.uk FAUSTO COFFEE Wearside’s cyclists flock to Fausto Coffee for to its excellent coastal location and quality food. With coffee from the excellent Newcastle-based Ouseburn Coffee Co. and a big selection of teas, it’s a great place to start your ride. The café menu is exactly what you need after a day on your bike with favourites including beans on toast, crumpets and muffins and tray bakes all on offer. Fausto Coffee, St George’s Terrace, Roker, Sunderland SR6 9LX, tel 07447 425 158, www.fausto.coffee
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Relax in our tea room and enjoy quality coffee, tea and home made scones, cakes and sandwiches. You will f ind us in the heart of Roman Wall Country.. Ideal for cyclists!
Bardon Mill, Hexham Tel: 07756 790108
Open: Mon & Wed 8am - 2pm, Tues, Thurs & Fri 8am - 5pm, Sat & Sun 10am - 4pm
CAFE - WORKSHOP - SUPPLIES
Take to two wheels and enjoy the view
BARISTA COFFEE, SPECIALITY TEAS HOMEMADE CAKES, SCONES, QUICHES, SANDWICHES AND MORE
WARM, COSY SEATING WITH WOOD BURNING STOVE
SERVICE • REPAIRS • SPARES
THORNEYFORD FARM, KIRKLEY, PONTELAND, NORTHUMBERLAND NE20 0AJ TEL: 01661 871094 WWW.KIRKLEYCYCLES.COM
Blenkinsopp Castle Country Inn & Restaurant Newly Built Bed & Breakfast available throughout the year Close to the Penine Way and Roman Wall. Ideal stop for cyclists, including secure lock ups for bikes and, if required, we can pick up you and your bike, from various points in the surrounding areas.
Blenkinsopp Castle Country Inn & Restaurant
Open 7 days per week during Summer holiday time Monday to Saturday: 9am - 11.30am Breakfast 12 noon until last booking 8pm serving Bar Meals & Afternoon Teas. Sunday: 10am to 11.30am Breakfast, 12 noon till 8pm Sunday Lunch, Alternative Menu & Afternoon Teas
Blenkinsopp Castle Country Inn & Restaurant Blenkinsopp Castle Home Park Greenhead, Brampton Cumbria CA8 7JS Tel: 016977 47757 www.blenkinsoppcastleinn.co.uk
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FOCUS Northumberland’s ‘Best’ Coastal Cafe • A great selection of homemade cakes and cooked food. • Cycle friendly, can accommodate large groups and well behaved dogs are always welcome. • Inside as well as our outside seating area. • Daily specials, fish specialities and Minchella’s Award Winning Ice Cream. Second hand books, bric-a-brac, paintings and prints for sale. ‘We are very proud of our excellent reputation as can be seen on our Tripadvisor reviews’
The Drift Cafe, Creswell, Northumberland NE61 5LA tel: 01670 861 599 or 07967 586 510 www.thedrift.co.uk Open 7 days a week throughout the year.
COFFEE AND CYCLING GO TOGETHER LIKE BREAD AND BUTTER. THE HEARTH CAFÉ A firm favourite of the appetite team, the Hearth Café has long been popular with Tyne Valley cyclists thanks to its location in Horsley near the A69 and its fab food, which ranges from breakfasts and light lunches to an ever-changing specials board featuring everything from burgers and wraps to homemade pies and quiches. The all-day breakfast is historic! The Hearth Café, Main Road, Horsley, NE15 0NT tel 01661 853 563, www.hearth.co.uk
Cycling Friendly Cafe
Serving Artisan Coffee, Cakes and Light Snacks (such as our legendary cheese and chilli toasties, super tasty salads and generous sharing boards) 10% discount to anyone who arrives by bike - we have our very own cycling club with kit available to purchase Themed evenings, quiz nights and birthday parties available
WE'RE ALWAYS HAPPY TO TALK BIKES BUT AS IT HAPPENS WE ARE ALSO REALLY NICE & FRIENDLY AND WELCOME ABSOLUTELY EVERYONE TO OUR COFFEE SHOP - IT'S THE PLACE TO BE!
ST. GEORGES TERRACE, ROKER, SUNDERLAND, SR6 9LX TEL: 07447 425 158 WWW.FAUSTO.COFFEE
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KIRKLEY CYCLES Everything you need when you’re on two wheels, Kirkley Cycles is home to a fab café, cycling shop and workshop. The café offers fresh-ground coffee as well as home-baked cakes in a cosy atmosphere. There are few better places to rest your legs. Kirkley Cycles, Thorneyford Farm, Kirkley, Ponteland, NE20 0AJ tel 01661 871 094, www.kirkleycycles.com MISTERWOODS A ride to, from or through Tynemouth isn’t complete without a stop at Misterwoods on Front Street. This light, open café is ideal for groups of cyclists or families and the food offering will keep everyone happy wioth paninis, sandwiches and a huge selection of homemade cakes. There’s also plenty of seats outside for a break in the sunshine. Misterwoods, Front St, Tynemouth, NE30 4BT, tel 0191 257 5556 www.misterwoods.co.uk
FOCUS H IT TH E ROAD
Get your business noticed with appetite. contact Joanne O'neil on 01661 844 115 www.appetitemag.co.uk
the cycle hub NEWCASTLE’S PERFECT PEDALLING PITSTOP YUMMY FOOD, GREAT COFFEE & CAKES
BIKE HIRE, REPAIRS & TINKERING
www.thecyclehub.org 0191 276 7250 THE CYCLE HUB, OUSEBURN, QUAYSIDE, NEWCASTLE UPON TYNE, NE1 1BU
WIN WITH THE CYCLE HUB The Cycle Hub, Newcastle is offering appetite readers the chance to win cycle hire for two, plus cake or coffee. Helmets and bike locks included. 1 WHO
WON THE 2015 TOUR DE FRANCE?
To enter, email your answer to editor@appetitemag.co.uk with your name, postal address and contact telephone number before September 15, 2015. Terms & Conditions DEPOSIT Payment card details will be retained until the cycle is returned in good condition to Saddle Skedaddle. Any damage sustained while the cycle is in the care of the hirer may result in a further payment being taken to cover the cost of repair / replacement. In the event that cycles are not returned at the time and date specified Saddle Skedaddle will make a further minimum charge of £250 per cycle hired - any additional recovery costs incurred may also be added. DAMAGE OR LOSS Should the cycles be returned damaged due to misuse by the hirer Saddle Skedaddle will make a further charge to cover the cost of any repairs. A lock and helmet per bike are also included in the deal.
A flat white for the coffee connoisseur, a cold beer after work*, or just a perfect dairy ice-cream milkshake for the kids. At Mister Woods we’ve got the lot..... *only Broadway shop selling alcohol 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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FANCY A PINT?
Brewingup aburger Liz Hands learns to cook with beer at Black Sheep Brewery, and wonders why she never thought of it before. Hic!
PULLINRG POWE
I
t turns out I’ve been mixing my batter wrong all these years. Instead of adding the liquid to the flour, it should be the other way around. And I needn’t worry about getting all the lumps out - they only make it better. Such is the advice of chef Paul Kilbride at the Black Sheep Brewery bistro in the pretty village of Masham, North Yorkshire, where I’m discovering the considerable joys of cooking with a pint or three of craft ale. While I’m not averse to splashing a glass of Pinot Grigio into a risotto or a glug of Merlot into a stew, cooking with beer is
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less familiar, so a morning here learning with Paul is quite a revelation. We’re making one of the most popular dishes on the Black Sheep bistro menu, a Riggwelter Ale burger with pulled pork, served with onion rings on the side. Five years ago, hardly anyone had heard of pulled pork this side of the Atlantic. Now it’s everywhere, and it seems everyone has their own take on how it should be cooked. The Black Sheep version usually involves huge pork shoulders marinated overnight and slow cooked. We’re using fillet, which Paul says works equally well. Not trusting my knife skills,
he takes off the sinew for me, leaving the fat which will break down into the juices. We make a dry rub of 1 tbsp black pepper, ground coriander and turmeric, although I have a little slip with the turmeric so this batch may be particularly orange. To this is added cayenne pepper, and crushed and ground chillies. “Massage it into the meat to get as much of it sticking as possible,” says Paul before handing me a bottle of Imperial Russian Stout and another of Riggwelter. Both are poured over the meat before greaseproof paper goes on, followed by tin foil. Usually, this would go into the fridge overnight,
but we put it straight into the oven at about 200C/Gas6. It will take around 2½ hours, so we have to employ “here’s one I made earlier” to top the burger, which is next. This is the easiest and by far the best burger I’ve ever made. But then I guess it would be with a professional chef having done the prep and now passing me the ingredients. For those of you chopping it all yourself, mix by hand 2½ kg minced steak, 1 egg, 250g breadcrumbs,½ onion, 4 cloves garlic, chopped chives, parsley, tomato purée, salt and pepper. Usually, about a sixth of a pint of Riggwelter would go in too, but we opt for the Black Sheep
Ale instead as we’ve already used Riggwelter once today. A handful of the mixture is then put into a burger press - a gizmo I didn’t know, until now, that I needed in my life. The burgers take 2½ mins on each side to cook before they’re finished off in the grill. “Don’t push them around too much because they’ll break up,” warns Paul. As it happens, I end up with a burger to be proud of. The pulled pork is drained off, rested and pulled to pieces, while the sauce is reduced with Coca Cola, brown sauce, brown sugar and a little salt and pepper until it makes a glaze which is tipped back over the pork. The perfect batter for onion rings is next. We pour a full bottle of Golden
Sheep Ale into a bowl with 280ml soda water, along with malt vinegar, parsley and chives followed by 400g flour. “We always do the wet mixture first because you can judge the consistency better,” says Paul. “It’s nice to have a few lumps in it too because they’ll separate; it’s like making a pancake or Yorkshire pudding batter. Head chef Derek Ballantyne, Paul and the team have recently revamped the Black Sheep Brewery menu. Beer, as you would expect, features in most dishes, even some of the puddings. “We have Riggwelter rum and raisin ice cream and use the Imperial
Russian in the sauce for the sticky toffee pudding,” says Paul. “I love cooking with Black Sheep. The darker ales are great for things like the pulled pork because there’s a sweetness to them. The Riggwelter has a banana-y taste. The Golden Sheep Ale is great for fish as it doesn’t overpower; light, and slightly carbonated, it makes very crisp batter.” With that, it’s time to try that batter on the onion rings, served alongside the burger and, of course, Black Sheep Ale. The
brewery serves its ales in one-third pints so you can pair them with the food, having a different ale for your starter, main and pud. It’s a great burger, even if I say so myself, made even better by pairing it with a pint of Black Sheep Ale. I’m a cookingwith-beer convert. I even take a few bottles of Golden Sheep Ale with me to make batter at home. Liquid first. www.blacksheepbrewery.com
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 cafés 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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FANCY A PINT?
TONEY MINCHELLA OPENS THEIR NEWLY REBUILT OUTLET AT WHITBURN BENTS CAR PARK. Following the success of their new cafe / ice cream outlets at South Marine Park, and Haven Point in South Shields, the company has recently re-opened their outlet at Whitburn Bents Car Park, Sea Lane, in Whitburn.
BLACK SHEEP STEAK AND RIGGWELTER ALE PIE
The building has been completely renovated, and opened to the public in July. As well as offering their usual award winning ice cream, the company will be expanding their menu range from this site. New additions to the normal menu, will include
Ingredients 4oz butter rapeseed oil seasoned flour 1kg braising, stewing, or chuck steak, diced 170g carrot, diced 170g swede, diced 170g celery, diced ½ onion, diced 1 bottle Black Sheep Riggwelter Ale 550ml beef stock
bacon and sausage muffins, a different panini range, and cakes and scones, as well as their speciality coffee’s and teas.
TONEY MINCHELLA TONEY MINCHELLA @ TONEY MINCHELLA @ @ Whitburn Bents The Car park South Promenade The Car Park The Park, South Marine Park, Whitburn Bents Road, Sea Road, Beach Road, South Shields South Shields NE33 2LD NE33 2NN Whitburn SR6 7NX
TONEY MINCHELLA @ Haven Point The Car Park River Drive North Promenade South Shields NE33 2TJ
RELAX, REFUEL AND REVIVE
2 bay leaves 2 tsp thyme, fresh or dried 1 tbsp garlic purée (optional) 3 tbsp tomato paste 250g approx shortcrust pastry (enough to cover your pie dish(es) Method Pre-heat the oven to 180C/Gas 4. In an ovenproof casserole dish, melt the butter with a drop of rapeseed oil. While this is melting coat the meat in seasoned flour.
,
BLACK SHEEP, BEST BITTER BATTERED FISH AND CHIPS Ingredients 4 haddock fillets, approx 125g each cooking fat for your chips vegetable oil 170g plain flour plus extra for dusting 1 tsp bicarbonate of soda salt and pepper 550ml Black Sheep Best Bitter or Golden Sheep ale juice from ½ lemon 450g peeled and chipped potatoes
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 Barker & Stonehouse Strawberry Buildings Newcastle NE1 4PQ Cafeoaknewcastle #oak_cafe
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@cafe_oak
Method Heat the fat in a chip pan or a deep fat fryer. Peel the potatoes and cut into large, thick chips. Then rinse and dry using kitchen towel. Fry the chips in the oil until soft but not coloured - about 3 mins. Drain and shake the chips well and set to one side. Put some flour
onto a plate and coat the fish fillets thoroughly. To make the batter, put the flour, bicarbonate of soda, salt and pepper into a bowl then gradually add the bitter. Stop when you have a thick coating of batter. Whisk until smooth and add the lemon juice, then mix again thoroughly. Take one fillet of haddock at a time, holding it by its end and swirling it around the batter until it has a good coating, then plunge it into the hot fat immediately. As soon as the first fillet has started to crisp, add the rest one at a time, taking out the first ones as they cook. This should take 6-10 mins depending on thickness of fillet. Place on a baking tray and keep warm in the oven. While the fish is in the oven, add your chips to the hot fat again and cook until crisp and golden.
Brown the meat in the butter/ oil, then remove and set aside on a plate. Add the diced carrot, swede, celery, and onion, sweat off, remove from the pan and set aside. Now, pour the ale into the pan and reduce by half. When the ale has reduced, return the meat to the pan and add the beef stock, bay leaves, thyme, garlic purée (optional) and tomato paste. Add the vegetables you sweated off earlier, then put the lid on the
casserole and put it in the oven for 1½-2 hrs, by which time the meat should be tender and still holding together and the gravy reduced. You can add 1 tbsp of cornflour mixed with a little water or beer at this point if you need to thicken the gravy further. Transfer the mixture into a large pie dish or several small pie dishes and top with shortcrust pastry. Egg wash and bake for a further 15-20 mins until golden brown.
BLACK SHEEP LIVER & GRAVY Ingredients 2kg beef/lamb bones 1 leek 1 carrot ½ onion 1 stick celery, chopped 200g tomato paste/purée 2 bottles Black Sheep Ale or Riggwelter Ale 550ml water 1 tbsp garlic purée 2 onions, thinly sliced sunflower/rapeseed oil salt and pepper 500g thinly sliced liver 2 rashers streaky bacon/pancetta Method For the gravy, put the beef/lamb bones in a baking tray with the vegetables and smother in the
tomato paste/purée. Roast in the oven at 200C/Gas6 for around 45 mins. Drain any fat off the bones and put in a deep, heavy pan or casserole dish with the vegetables, the beer, water and garlic purée. Bring to a boil and skim off any impurities, then simmer until reduced by half. If it needs thickening further, mix a little cornflour with water and stir through. Pass through a sieve into a jug and leave to one side. Empty and wash the pan, return to a medium heat and add a few drops of oil with the onions. Drain, add the gravy and simmer for 20 mins. Season with salt and pepper. Pan-fry to liver to your taste in a separate pan then fry a couple of rashers of streaky bacon/pancetta until crisp. Serve the liver topped with the bacon/pancetta alongside mashed potatoes and the gravy.
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m Fro
KITCHEN KIT
to fork... d l e fi
If it tastes as good as it looks, then it should be in your kitchen!
NORTHUMBRIA’S FINEST
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.
Event and Outside Catering available: Barbecues, Spit Roasted pigs, lamb and beef joints 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)
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! 1 Church Street, Craster, Northumberland NE66 3TH Tel: 01665 571251 Open everyday 10am-5pm
shorelinecafecraster@gmail.com
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SPR EAD THE LOVE We love this recycled French glass butter dish, which also has a matching juicer and salt pot at RE, Bishop’s Yard, Corbridge NE45 5LA, tel 01434 634 567, www.re-foundobjects.com
HOT STU FF Never have burnt fingers again with these clever silicone hot grips £5 each at Corbridge Cookshop Middle St, Corbridge NE45 5AT, tel 01434 632 582 www.corbridgecookshop.co.uk
IN A SPI N The spiralfix achieves four different sized spirals and is fab for beetroot, potato, onion, parsnip, courgette etc £39.95 at Stangers Cookshop Brentwood Avenue, Newcastle www.stangerscookshop.co.uk
SLAP ‘N’ TICKLE Treat meat and fish to a tasty rub with these harissa and barbecue blends £2.95 at Vallum Patisserie and Deli Military Road, Newcastle NE18 0LL, tel 01434 672 306 www.vallumfarm.co.uk
KITCHEN KIT
Every drop of spurreli icecream is made with passion and enthusiasm from start to finish. So take your time and enjoy!
BLOOM ING ROC K ‘N’ ROLL MARVELLOUS A real crowd pleaser, this chocolate and raspberry roulade was a must purchase on our last visit to Blagdon Farm Shop. £5.95, Blagdon Farm Shop Milkhope Centre, www. theblagdonfarmshop.co.uk
IN THE IR PLACE These oils by En Place come in lemon, chilli, and porcini flavour, to suit a variety of dishes. £5.20-£5.95, Il Piccolo St. Helens Street Corbridge NE45 5BE, tel 01434 634 554 www.ilpiccolo.co.uk
Check out these Viacin silicone lids and boil over preventers inspired by nature. The violet boil over preventer is £13.99 and the flower lids start t £6.99 at La Cookshop, Milkhope Centre www.lacokshop.co.uk
FANCY A CUPPA Tea should be of the highest quality, in our learned opinion. This lovely house blend is £3.10 100g and the strainers are £5 at The Perfect Blend, Beech Grove Court, Crawcrook Ryton, www. enjoytheperfectblend.co.uk
“Simply Incredible” Jean-Christophe Novelli “Just so smooth, amazing. 10 out of 10!” Antonio Carluccio
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
Freshly prepared food served everyday until 9pm (5pm Sundays) Amazing Sunday Lunches Minstrel Gallery function room available to hire 6 Handpulls Serving a rotating selection of local ales and ciders Christmas Menu Available from 1st December New Years Eve bookings now being taken
DRIZZLE ‘N’ SIZZLE We have a growing love affair with rapeseed oil, which has half the saturated fat and ten times the omega 3 of olive oil (that’s good, by the way) and it tastes wonderful on salad leaves and in cooking. This Baste & Bray one is £2.75 at Brocksbushes, Corbridge, NE43 7UB tel 01434 633 100, www.brocksbushes.co.uk
Over 2 dozen gins with an extensive range of tonics Dogs (and their well behaved owners) welcome Free Wifi
@BlackbirdPontNE Blackbird Ponteland Tel: 01661822684 bookings@theblackbirdponteland.co.uk www.theblackbirdponteland.co.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
September 4th - 6th 2015
Over 40 stalls of local produce & beers Demonstration kitchen Children’s cookery Street food & Entertainment Animal farm Heritage displays, arts & crafts Beer Festival from Friday afternoon Entry to Food Festival Adults £2, Under 12s free. The Barracks, Berwick upon Tweed, Northumberland. Supported by Simpsons Malt.
HIDDEN GEMS E
veryone knows that the food we eat has an impact on our health, but even hidden gems found in the backs of cupboards can have a surprising effect. Incredible results can come from simple ingredients such as these:
www.berwickfoodandbeerfestival.co.uk
Cinnamon: Putting a stick of cinnamon in your morning cup of coffee instead of adding sugar is a helpful technique used by some diabetics; it still sweetens the drink but it also caps the pancreas releasing insulin. Minimising insulin release can also inhibit weight gain and when I was losing a few stone myself, I found this little trick useful near the end of my weight loss.
Our mission is to bring you nutritious, delicious and medicinal future food vegetarian - superfoods clean treats 193 park view whitley bay NE26 3RD Tel: 0191 252 2205
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HEALTHY
Honey and onion: For anyone with a cough, the solution can be found right in your kitchen. If you chop an onion really fine, cover it in honey and put it in the fridge overnight (or at least three hours) then it will be very effective as the onions are so much better for the upper respiratory tract than any cough bottle. It is also excellent for hay fever early in the season when
people are allergic to tree pollen, however later on in the season when people are reacting to grass pollen, red cloves are a better remedy. Ginger: We use ginger in our Rhubarb Complex as it is effective in regards to upper digestive enzymes. In fact, people who experience travel sickness or are pregnant have been known to use it because it does a great job of settling the stomach. Coconut oil: Coconut oil can be used as a substitute for olive oil and is an MCT (Medium Change Triglyceride) which means it gives you energy. It can also do incredible work for people with Alzheimer’s. It isn’t a cure, but for someone who is suffering, if they clean out their bowel and take a tablespoon of coconut oil about three times a day, then positive signs of improvement can start to show. Coconut oil has other advantages as well such as acting as a factor 4 sun cream and a refreshing product for hair but has also been used as a moisturiser and can remove wrinkles from under the eyes.
HEALTHY APPETITE
TREATYOURSELF
It’s not all about lettuce leaves and goji berries in the appetite kitchen, you know. Sometimes, just occasionally we go mad and allow ourselves a soupcon of cheese and carbs. Try these!
Okay, the appetite team is officially bored, bored, BORED of salad and is now craving carbs and calories, mostly from cheese and potatoes, if you don’t mind.
In a bid to sate our sinful cravings, we sought out everyone’s favourite squeezy cheese. And yes, we know Primula isn’t exactly the piece de resistance when it comes to classy dairystuffs, but we are great believers in its place in our store cupboard for those days when only something processed will suffice. Plus, it’s made in Gateshead, its parent company Kavli gives all its profits to charity, and for the 50g per serving in these recipes there’s only about 7g fat. Excuses over. Enjoy.
CHEESE AND HAM STUFFED MUSHROOMS SERVES 2 CALORIES PER SERVING 264
Ingredients 1 tsp olive oil 4 large portobello mushrooms 5-6 tbsp fresh breadcrumbs 1 small clove garlic, finely chopped or grated 1 handful fresh parsley, finely chopped ½ red chili, finely chopped (optional) 100g Primula cheese with ham freshly ground black pepper
CHEESY JACKET POTATOES WITH LEEK AND CHORIZO SERVES 2 CALORIES PER SERVING 300
Ingredients 2 large baking potatoes, washed 35g butter 50g Primula original cheese 75g leeks, washed and finely sliced 40g cooking chorizo, cut into small dice salt and black pepper Method Preheat the oven to 200C/Gas6. Prick the potatoes, place on a baking tray and cook for 1½ hours or until cooked. Cut each potato in half horizontally, scoop out the cooked potato and place into a bowl. Add 25g of the butter and mash together well. Stir in the Primula. Melt the remaining butter in a small frying pan and gently fry the leeks until soft, add to the mashed potato and season well. Pan-fry the chorizo gently until crisp. Drain and leave aside. Pile the mashed potato mixture back into the potato shells. Heat through. Top with the crispy chorizo/bacon and serve immediately.
GREAT STUFF
Method Pre-heat oven to 200C/Gas6, brush a baking sheet with the oil, wipe the mushrooms with a soft brush or a paper towel and lay on the baking sheet. In a mixing bowl combine the breadcrumbs with the garlic, parsley and chilli and set aside a good tablespoonful for the topping. Add the Primula and the black pepper to the remainder of the breadcrumb mixture and stir well. Spread each mushroom with one quarter of the cheese/breadcrumb mixture, then top with the reserved breadcrumb mixture. Cover the mushrooms with tin foil and bake for 10 mins. Remove the tin foil and cook a further 5-6 mins for the breadcrumb mixture to crisp up. Serve immediately.
SPINACH & QUARK POWER JUICE CALORIES PER SERVING 139
Ingredients 30g golden linseeds soaked overnight in 50ml water 250g Lake District Dairy Co. Original Quark 80g–100g spinach, washed 1 cucumber 2 green apples, cored 3 celery stalks 5cm fresh ginger, peeled juice of ½ lemon pinch fresh mint 1 tbsp spirulina 1 tbsp clear honey Method Put all ingredients into a juicer/blender and process until mixture is smooth.
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21 GROUP AT NORTHERN GOLDSMITHS Northern Goldsmiths invited in 21 Hospitality Group to help it celebrate a major refurb of the landmark Newcastle store. The guests enjoyed canapés and cocktails from Terry Laybourne's team. Café 21, Trinity Gardens, Newcastle, NE1 2HH, www.cafetwentyone.co.uk 0191 222 07552264
Robson Green
Michael Smith and Faye Tozer
Lee Clark
MCKENNA’S PARTY The friendly folks from McKenna’s at Northern Stage hosted a get together to showcase their suppliers, so we popped along to check it out and sample some fab dishes from the menu. McKenna’s, Northern Stage, Barras Bridge, Newcastle NE1 7RH tel 0191 232 3366, www.mckennasatnorthernstage.co.uk
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Carly Briston and Camilla Priest
Steven Bamford and Vicky Turner
The Vieux Carré Jazzmen perform outside of Northern Goldsmiths
DINING OUT BLACKFRIARS RESTAURANT
Blackfriars Restaurant is located within a medieval friary and serves a locally inspired menu which earned it the title Taste of England at the North East England Tourism Awards. The restaurant offers an excellent value lunch of two courses for £15 as well as an à la carte menu and range of sharing boards served Monday to Saturday evenings. On the summer menu you’ll find dishes such as honeyglazed Barbary duck breast, confit duck leg, cherries and port jus or pan-fried Scottish salmon, tomato,
chorizo and cannellini bean stew. For dessert there’s brioche summer fruit pudding or chocolate fondant, cherries and pistachio ice cream Blackfriars’ adjacent Banquet Hall offers a dramatic backdrop for weddings, birthday parties and themed events such as Medieval Banquets and Whisky Dinners. Regular cookery courses are also available, from bread making to dinner party cooking. Blackfriars overlooks a picturesque cloister garden so you can dine al fresco dining the summer months.
LOCATION: FRIARS STREET, NEWCASTLE, NE1 4XN Tel 0191 261 5945 www.blackfriarsrestaurant.co.uk
MCKENNAS
MICHELANGELO’S
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.
A warm welcome awaits visitors to Michelangelo's. The intimate restaurants in Ryton and Dipton aim to reflect the true tastes of the Mediterranean and dishes are inspired by traditional family recipes. Serving good food, the restaurants are neighbourhood venues where diners can relax, share and enjoy each other's company. The new menu features favourites including homemade Tuscan sausages, mezze, lamb and chicken souvlaki, Catalonian paella and a range of breads, as well as well-loved pizzas and pastas. Guests with dietary
LOCATION: McKenna’s at Northern Stage, Barras Bridge Newcastle, NE1 7RH www.mckennasat northernstage.co.uk
THE COTTAGE KITCHEN
ESLINGTON VILLA
The Cottage Kitchen in Whitley Bay is known for serving great quality, traditional British food and was named a TripAdvisor Certificate of Excellence winner 2014. The team uses only the best meat in every dish, including British pork and top quality Angus beef. The Cottage Kitchen offers delicious Sunday lunches to eat in or takeaway. Take advantage of the ‘bring your own plate’ option. Fully licensed with a selection of wines and beers, it’s a home-from-home experience. Open: Tues-Sat 9am3pm, Sun 10am-3.30pm
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 the terrace overlooking the gardens is the perfect place for pre-lunch or dinner drinks or al fresco dining. The new summer lunch and early bird menus are proving very popular with two courses priced at only £14.95, and three courses at £17.95. Don’t miss every Tuesday 50% off wine when you dine.
LOCATION: 1-5 Countess Avenue Whitley Bay, NE26 3PN Tel: 07530 101 186
LOCATION: 8 Station Road, Low Fell, Gatehead NE9 6DR Tel 0191 487 6017 www.eslingtonvilla.co.uk
UNO’S TRATTORIA
requirements, including vegetarians, coeliacs and those who prefer Halal meat, are catered for. In addition to the a la carte menu, there are daily specials and regular promotions at both restaurants. 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
Uno’s is a family run restaurant which has been serving traditional Italian food since 1989. There are daily blackboard specials, a lunch special menu and early evening menus to compliment the a la carte pizza and pasta menu offer. Lunch special menu Mon-Fri 12pm-4pm, early evening menu Mon-Thu 4pm7.30pm. Open Sun 12pm-10pm, Mon-Thu 12pm-10.30pm, Fri & Sat 12pm-11pm. Happy Hour Pasta/ Pizza £5.55 (excluding select dishes) Mon-Fri 12pm-7pm Sat 12pm-5pm 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
SEAHAM HALL Lord Byrons Walk, Seaham, SR7 7AGt: 0191 516 1400
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 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 CRINNIONS 25 Front St, Lanchester, County Durham DH7 0LA t: 01207 520376 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
KNITSLEY FARM SHOP & CAFE
Knitsley, Consett, DH8 9EW t: 01207 592059 www.knitsleyfarmshop.co.uk DH4 6PA t: 0191 5841022 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 LUMLEY CASTLE Chester le Street, DH3 4NX t: 0191 389 1111 MADDISONS 26 Front Street Consett DH8 5AQ t: 01207 583318 NUMBER 4 4 Old Co-op Buildings Langley Park DH7 9XE t: 0191 3731404
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
CALEDONIAN HOTEL 68 Osborne Road, Jesmond t: 0191 2817881
MADIHA INDIAN CUISINE 4 Holly Avenue West, Jesmond NE2 2AR t: 0191 2818431
THE CHERRYTREE RESTAURANT 9 Osborne Road, Jesmond NE2 2AE t: 0191 2399924 www.thecherrytreejesmond.co.uk
MALMAISON Quayside, Newcastle, NE1 3DX t: 0191 245 5000 www.malmaison.com
1 OAK Milburn House, Dean Street, NE1 1LF t: 0191 2323200
DABBAWAL 69-75 Highbridge Street, Newcastle, NE1 6BX t: 0191 2325133 www.dabbawal.com
ADRIANOS 90 High Street, Gosforth, NE3 1HB t: 0191 2846464
DABBAWAL 1 Brentwood Mews, Jesmond NE2 3DG t: 0191 2813434
ARLOS CAFE & BISTRO 36-38 Brentwood Avenue, Jesmond, NE2 3DH t: 0191 2814838
DENES DELI 244 Jesmond Road Jesmond NE2 1LD t: 0191 2818200
ANGEETHI 168 Kells Lane, NE9 5HY t: 0191 491 4343
ARTISAN The Biscuit Factory, Shieldsfield NE2 1AN t: 0191 2605411
GEORGE PAYNE BUTCHERS
THE BANK BAR & BISTRO 516 Durham Road, Low Fell NE9 6HU
THE BLAGDON FARM SHOP
SOUTH CAUSEY INN Beamish Burn Road, Stanley, DH9 0LS t: 01207 235555 SWEETHART COFFEE & CAKE 10 Derwent Street, Blackhill, Consett, DH8 8LU t: 01207 501100
GATESHEAD
ELECTRIC EAST St. James Boulevard Waterloo Square, NE1 4DN t: 0191 2211000
THE BRASSERIE, THE SAGE St. Mary’s Square, Gateshead Quay Tyne & Wear, NE8 2JR t: 0191 4434654 www.thesagegateshead.org 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 GREEN Washington Village Washington t: 0191 3402345 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 MICHELANGELO HOTEL Stella Road, Ryton, NE21 4LU t: 0191 4132921 e: info@hotelmichelangelo.co.uk www.hotelmichelangelo.co.uk THE PERFECT BLEND 3 Beech Grove Terrace Crawcrook NE40 4LZ t: 0191 4131000 www.enjoytheperfectblend.co.uk
27 Princes Road, Brunton Park, Gosforth, NE3 5TT t: 0191 2362992
ERNEST 1 Boyd Street, Shieldfield, NE2 1AP t: 0191 2605216 Milkhope Centre, Berwick Hill Road, Newcastle NE13 6DA t: 01670 789924 enquiries@theblagdonfarmshop.co.uk www.theblagdonfarmshop.co.uk AVANTI 52-54 Brentwood Avenue, Jesmond, NE2 3DH t: 0191 2814240 THE BISCUIT FACTORY 16 Stoddart Street, Shieldfield, NE2 1AN t: 0191 2611103 BLACKFRIARS Friars Street, NE1 4XN t: 0191 261 5945 www.blackfriarsrestaurant.co.uk BLACKSMITHS @ MILKHOPE Milkhope Centre Blagdon T: 01670 789878 BISTRO FORTY6 46 Brentwood Avenue, Jesmond, NE2 3DHt: 0191 2818081
FRATELLI Bell Villas, Ponteland, NE20 9BE t: 01661 872195 GINGERS COFFEE & WINE DANCE CITY Temple Street, Newcastle, NE1 4BR t: 0191 2695590 HAVELI 3-5 Broadway, Darras Hall, NE20 9PW t: 01661 872727
NINO’S The Gate t: 0191 2615799 OAK COFFEE HOUSE Inside Barker & Stonehouse Strawberry Buildings NE1 4PQ OLIVE & BEAN 17/19 Clayton Street, Newcastle, NE1 5PN t: 0191 2330990 OLIVERS CAFE The Grainger Market Arcade, NE1 5QF
PEACE & LOAF 217 Jesmond Road, Jesmond NE2 1LAt: 0191 281 5222
HOTEL INDIGO Fenkle Street, Newcastle, NE1 5XU t: 0191 300 9222 www.mpwsteakhousenewcastle.co.uk
ROSA TWELVE 580 Durham Road, Low Fell NE9 6HX t: 0191 4878257
CARRUTHERS & KENT 3a Elmfield Road, Gosforth, NE3 4AY t: 0191 2131818 www.carruthersandkent.com
THE KITCHEN@OSBORNES 61 Osborne Road, Jesmond, NE2 2AN t: 0191 2402811 www.osbornesjesmond.co.uk
THE SIDEGATE GALLERY Gateshead Road Swalwell NE15 5LG t: 0191 4883253
CAFE 1901 St Georges Terrace, Jesmond, NE2 2DL t: 0191 3409774
LA COOKSHOP 23 Milkhope Centre, Blagdon NE13 6DA t: 01670 789142 www.lacookshop.co.uk
52 appetitemag.co.uk
NO.95 95 High Street, Gosforth, NE3 4AA t: 0191 2130033
HOTEL DU VIN Allan House, City Road Newcastle, NE1 2BE t: 08447 364 259
JESMOND DENE HOUSE Jesmond Dene Road, Jesmond, NE2 2EY t: 0191 2123000
CAFFE Z Goldspink Lane, Sandyford, NE2 1NQ t: 0191 2304981
NO.28 27 - 28 Nelson Street, NE4 5SP t: 0191 2322005 www..no28.co.uk
THE PARLOUR Blagdon, NE13 6DQ t: 01670 789935 www.theparlouratblagdon.co.uk
THE CYCLE HUB Ouseburn, Quayside NE1 1BU t: 0191 276 7250
TAVISTOCK ITALIA Penshaw View, Vigo, Birtley DH3 2JL t: 0191 4474487
MCKENNAS Northern Stage, Barras Bridge Newcastle, NE1 7RT t: 0191 2427242 www.mckennasatnorthernstage. co.uk
HOUSE OF TIDES 8 Close, NE1 3RN t: 0191 230 3720 www.houseoftides.co.uk
PUMPHREY’S COFFEE LTD. Bridge Street, Blaydon NE21 4JH t: 0191 4144510
CAFFE VIVO 29 Broad Chare, Quayside, NE1 3DQ t: 0191 2321331
MATTHEW’S CHEESE 23-24 Grainger Arcade Grainger Market t: 0191 2324265
PANIS 61-65 High Bridge Newcastle NE1 6BX t: 0191 2324366
PIERIS 2 Parson Drive, Ryton t: 0191 4136444
SIX THE BALTIC Baltic Quay, Mill Road, Gateshead, NE8 3BA t: 0191 4404948
MA’IDA The Old Co-op Buildings Hexham Road, Walbottle NE15 9SR t: 0191 2670987
THE HERB GARDEN Arch 8 Westgate Road, Newcastle. NE1 1SA t: 0191 2220491
THE BROWNIE BAR Eldon Garden Shopping Centre, Percy Street, Newcastle, NE1 7RA www.browniebar.co.uk
CAFÉ ROYAL 8 Nelson Street, Newcastle, NE1 5AW t: 0191 2313000
MANTRA THAI DINING Forth Banks Quayside NE1 3SG t: 0191 2326080
PINK LANE COFFEE 1 Pink Lane, NE1 5DW QUILLIAM BROTHERS 1 Eldon Place, Claremont Buildings, Newcastle, NE1 7RD RADCLIFFE COFFEE HOUSE 14 Clayton Road, Jesmond NE2 4RP t: 0191 2813939 ROSIES BISTRO 23-24 Gosforth Shopping Centre, Gosforth, NE3 1JZ t: 0191 2136220 www.caferosies.co.uk
LINDSAYS TO GO Alley 1, Grainger Market, Newcastle t: 0191 2612995
RU The Kennilworlth Hotel 44 Osborne Rd, Jesmond Newcastle, NE2 2AL T:0191 281 9111 www.enjoyru.co.uk
LUIGIKHAN’S RESTAURANT 358 Westgate Road, Newcastle, NE4 6NU t: 0191 2724937 www.luigikhans.com
SACHINS Forth Banks, Newcastle, NE1 3SG t: 0191 2619035 www.sachins.co.uk
SAUSAGE EMPORIUM Arch 6 Westgate Road t: 0191 3403082 www.thesausageemporium.com 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
STANGER’S COOKSHOP 44 Brentwood Ave, Jesmond, NE2 3DH t: 0191 2818563 www.stangerscookshop.co.uk
TASTE OF PERSIA 4 Osborne Road, Jesmond Newcastle Upon Tyne, NE2 2AJ t: 0191 2818181
TYNESIDE COFFEE ROOMS
2nd Floor Tyneside Cinema 10-12 Pilgrim Street t: 0191 2275520 TASTE OF PERSIA 14 Marlborough Crescent, Newcastle Upon Tyne, NE1 4EE t: 0191 2210088 TWO FIFTHS 29 Collingwood Street, NE1 1JE t: 0191 2211333 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 CRUSOES South Beach, Longsands, Tynemouth, NE30 4HH t: 0191 2964152 CULLERCOATS BIKE & KAYAK 1A Norma Crescent Cullercoats, NE26 2PD t: 0191 251 9412 www.cullercoatsbikekayak.co.uk COTTAGE KITCHEN 1-5 Countess Avenue Whitley Bay, NE26 3PN t: 07530 101186 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
advertise here... Call 01661 844115 or visit www.appetitemag.co.uk for more information. DI MEO’S ICE-CREAM PARLOUR
9 Marine Avenue, Whitley Bay t: 0191 2523814 www.garethjameschocolatier.co.uk THE GRAND HOTEL Grand Parade, Tynemouth, NE30 4ER t: 0191 2936666 www.grandhotel-uk.com
HOW DO YOU DO
10 East Parade, Whitley Bay NE26 1AP t: 0191 2533050 GULSHAN INDIAN KITCHEN GRILL & COCKTAIL BAR 60 Hotspur Street Tynemouth NE30 4DX t: 0191 2530236 IRVINS BRASSERIE The Irvin Building the Fish Quay, North Shields NE30 1HJ t: 01912963238 www.irvinsbrasserie.co.uk LOLA JEANS
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
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
THE STAITH
57 Low Lights, North Shields Fish Quay NE30 1JA t: 0191 2708441 info@thestaithhouse.co.uk www.thestaithhouse.co.uk PRIORY CAFE 35 Percy Park Road,Tynemouth, NE30 4LT t: 0191 2590627 PULP FICTION 193 park view Whitley bay
WALLSEND HALL The Green, Wallsend NE28 7PA t: 0191 2637022 NE26 3RD t: 0191 252 2205 RIVER CAFE 50 Bell Street, The Fish Quay NE30 1HF t: 0191 2966168
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 BLENKINSOPP CASTLE INN & TEAROOM Blenkinsopp Castle Home Park Greenhead, Brampton Cumbria CA8 7JS t: 016977 47757 www.blenkinsoppcastleinn.co.uk BOUCHON BISTROT 4-6 Gilesgate, Hexham, NE46 3NJ t: 01434 609943 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
DUKE OF WELLINGTON Newton, NE43 7UL t: 01661 844446 ESHOTT HALL Morpeth, NE65 9EN t: 01670 787454 FRENCH’S Front Street, Wylam, NE41 8AQ t: 01661 852422 GARDEN COFFEE HOUSE 20 Hallgate, Hexham NE46 1XD t: 01434 606656 THE GARDEN STATION Seaton Delaval Hall, The Avenue, Seaton Sluice NE26 4QR t: 0191 237 9100 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 THE HEARTH CAFE Main Road, Horsley, NE15 0NT t: 01661 853563 HORTON GRANGE Berwick Hill, Ponteland NE13 6BU t: 01661 860686
CAFE DES AMIS 52 Newgate Street, Morpeth NE61 1PB t: 0758 5614156
ICE BAR 62 Newgate Street, Morpeth NE61 1BQ IL PICCOLO St Helens Street, Corbridge, NE45 5BE t: 01434 634554
CHILLINGHAM CASTLE Chillingham, Alnwick NE66 5NJ t: 01668 215359 THE CHOCOLATE GALLERY Oldgate, Morpeth NE61 1PY t: 01670 505481 THE CHOCOLATE SPA 1 Fenkle Street, Alnwick NE66 1HW THE COQUETVALE HOTEL Station Road, Rothbury NE65 7QH t: 01669 622900 CORBRIDGE LARDER 18 Hill Street, Corbridge, NE45 5AA t: 01434 632948 www.corbridgelarder.co.uk CORBRIDGE LARDER Sanderson Arcade, Morpeth, NE61 1NS CORBRIDGE COOKSHOP 15 Middle Street, Corbridge NE45 5AT t: 01434 632582
NORTHUMBERLAND
THE COUNTRY BARN Widdrington Farm, Morpeth NE61 5EA t: 01670 760181 www.thecountrybarn.co.uk
ALLENDALE TEA ROOMS Market Place, Allendale, NE47 9BD t: 01434 683575
DUCK HOUSE 2-3 Old Town Hall Building, Princes Street, Corbridge t: 01434 633698
CAFÉ NO 6 Market Place, Corbridge, NE45 5AW t: 01434 634356
THE WOODEN DELI S59 Saville Street, North Shields, NE30 1AY t: 0191 2964656
ACTIV CYCLES Gresham House, Corbridge NE45 5AH t: 01434 632950 www.activ-cycles.co.uk
DOXFORD HALL HOTEL & SPA Chathill Alnwick, NE67 5DN t: 01665 589700 www.doxfordhall.co.uk
DANIELLES BISTRO East Gate, Hexham t: 01434 601122
MOORHOUSE FARM Station Road, Stannington Station, NE61 6DX t: 01670 789350 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 THE PUDDING PARLOUR Bluebird House, Haugh Lane Ind Est, Hexham, NE46 3PU THE PLOUGH 24 Bondgate Without, Alnwick NE66 1PN t: 01665 602395 L.ROBSON & SONS Haven Hill, Craster, NE66 3TR t: 01665 576 223 R.MARTIN BUTCHERS 21 Newgate Street, Morpeth NE61 1AW t: 01670 513359 RUTHERFORDS OF MORPETH Coffee Shop 10-16 Bridge Street, Morpeth NE61 1NJ t: 01670 512458 ROBSON & SONS LTD QUALITY BUTCHERS 2 Meal Market, Hexham, NE46 2DA t: 01434 602049
JIGGERY POKERY Tea Room, 3 Dene Workshops, Mickley, Stocksfield, NE43 7BG t: 01661 842256
ROTHBURY FAMILY BUTCHERS Townfoot, Rothbury, NE65 7SL t: 01669 620744
JASPERS 8 Bridge Street, Amble, NE65 0DR t: 01665 714724
R.TURNBULL & SONS FAMILY BUTCHERS 33-35 Market Street, Alnwick, NE66 1SS t: 01665 602186
JOLLY FISHERMAN 9 Haven Hill, Craster, NE66 3TR t: 01665 576 461 LANGLEY CASTLE Langley-on-Tyne, Hexham NE47 5LU t: 01434 688888 MANZIL TANDOORI RESTAURANT 2B Oldgate, Morpeth, NE61 1LX t: 01670 515405 MASSEY’S 26 Middle Street, Corbridge, NE45 5AT t: 01434 633130 MATFEN HALL Matfen Village, NE20 0RH t: 01661 886500 MISTER RIDLEY’S ICE & COFFEE PARLOUR Ridley Park, Blyth MIVESI No.2 Market Place, Alnwick NE66 1HS t: 01665 606947
RED LION INN Milfield, Wooler, NE71 6JD t: 01668 216224 www.redlioninn-milfield.co.uk THE RUNNING FOX 2-4 Riverside, Felton, Morpeth NE65 9EA t: 01670 787090 SHAMBLES 59 Bridge Street, Morpeth NE61 1PQ t: 01670 516688 THE SHORELINE CAFE 1 Church Street, Craster NE66 3TH t: 01665 571251
THE SUN INN High Church, Morpeth, NE61 2QT t: 01670 514153
G.H PICKINGS BUTCHERS East Boldon, NE36 0SE t: 0191 5367359
SUNNYHILLS OF BELFORD South Road Belford, NE70 7DP t: 01668 219662 www.sunnyhillsfarmshop.co.uk
HAPPY ORGANIC 42 Front Street, Cleadon t: 0191 5363623 www.happyorganic.org
SWALLOW FISH ‘Fishermans Kitchen’, 2 South Street, Seahouses, NE68 7RB t: 01665 721052
LATIMERS Shell Hill, Bents Road, Whitburn, SR6 7NT t: 0191 5292200
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
ST AIDAN HOTEL Seafront Seahouses NE68 7SR t: 01665-720355
NUMBER 4 4 St Bedes, Station Road, East Boldo, NE36 0LE t: 0191 447 9797
SYDNEYS BISTRO 9a Battle Hill, Hexham, NE46 1BA t: 01434 603474
ORANGEGRASS 7 Mount Terrace, South Shields, NE33 1PY t: 0191 455 8555
TEA AND TIPPLE 18 Market Place, Corbridge, NE45 5AT t: 01434 632886 www.teaandtipple.com
THE PANTRY 289 Sunderland Road, NE34 6RB t: 0191 4561876
TOMLINSONS CAFÉ AND BUNK HOUSE Bridge Street, Rothbury, NE65 7SF t: 01669 621979 WATLING COFFEE HOUSE 11 Watling Street, Corbridge NE45 5AG
THE PANTRY 19 East Street, Whitburn SR6 7BY t: 0191 5292798
VALLUM FARM
TAVISTOCK RETRO @ THE STANHOPE Stanhope Road, South Shields, NE33 4SS t: 0191 4565670
t: 01434 634820
TONEY MINCHELLA @ THE PARK South Marine Park, Beach Road, NE33 2NN t: 0191 456 6125
East Wallhouses, Military Road, NE18 0LL t. 01434 672652 www.vallumfarm.co.uk
WHEELBIRKS FARM Stocksfield, NE43 7HY t: 07717 282 014 e: theparlour@wheelbirks.co.uk www.wheelbirks.co.uk WHITE SWAN HOTEL Bondgate Within, Alnwick. Northumberland, NE66 1TD t: 01665 602109 www.classiclodges.co.uk WMH FARM FRESH MEATS Haydon Bridge, Haltwhistle, Allendale
SOUTH TYNESIDE BISTRO ROMANO 63 Front Street, Cleadon, SR6 7PG t: 0191 519 1747
SUNDERLAND ASIANA FUSION RESTAURANT Echo 24 Building, West Wear Street, SR1 1XD t: 0191 510 0099 www.asianafusion.co.uk FAUSTO COFFEE St. Georges Terrace, Roker, SR6 9LX t: 07447425158 THE BEACH HOUSE, 2 Pier Point, SR6 0PP ITALIAN FARMHOUSE PIZZERIA South Street, West Rainton, DH4 6PA t: 0191 5841022
RISTORANTE BRAVI 7 North St, South Shields NE33 1HD t: 0191 427 5400
JUNIPERS PANTRY 10 Silksworth Lane, SR3 1LL t: 0191 4473292
BON APPETIT Front Street, Cleadon, SR6 7PG t: 0191 5374333
SMALL WORLD CAFE 27-28 Market Place, Hexham NE46 3PB t: 01434 606200
COLMANS FISH AND CHIPS 176 -186 Ocean Road, South Shields, NE33 2JQ t: 0191 4561202 www.colmansfishandchips.com
SPURELLI ICE CREAM The Old Chandlery, Coquet Street, Amble, NE65 0DJ t: 01665 710890 www.spurreli.com
CLIFTON COFFEE HOUSE The Clifton 101 Ocean Road, NE33 2JL t: 0191 455 1965
MULLER BAKERY 40 Villette Road, SR2 8RN t: 0191 5671429
NATIONAL GLASS CENTRE
Liberty Way, SR6 0GL t: 0191 5155555 www.nationalglasscentre.com ROKER HOTEL Roker Terrace, SR6 9ND t: 0191 5671786
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53
SWEET EVE STRAWBERRY, RICOTTA AND LEMON THYME CHEESECAKE SERVES 6
INGREDIENTS
500g ricotta cheese 250g mascarpone cheese 150g icing sugar 4 large free-range eggs finely grated zest of 1 lemon 4 tbsp candied peel handful lemon thyme flowers and leaves 200g Sweet Eve strawberries icing sugar for sifting
METHOD
Pre-heat oven to 170C/Gas4. Butter and line a 23cm cake tin with baking parchment. Place the ricotta and mascarpone in a large bowl, sift in the icing sugar and beat well. Add the eggs one by one and beat well. Add the lemon zest, the candied peel and the chopped thyme flowers and leaves and mix well. Pour the cheesecake mixture into the prepared cake tin and bake on the middle shelf of the oven for about 1 hour. The cheesecake should be firm when ready. Cool on a wire rack. Hull and slice the strawberries, and when the cheesecake is ready arrange them in a spiral on the top. Sift icing sugar on top and serve.
The next appetite is out on October 1. In the meantime, visit us at www.appetitemag.co.uk
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SWEET DREAMS
When a man gives you his food he gives you his heart Top Chef Daniel Grigg at Langley Castle...
Oversees every dish leaving his kitchen – from Breakfast, luncheon, afternoon tea and his fine dining menus. North East born Daniel Grigg has returned to his roots to begin his next challenge as the executive chef at Langley Castle Hotel and Restaurants. His career started in Northumberland, after which he moved over to the Lake District where he trained under many talented and influential chefs such as Michelin starred Nigel Mendham of the Samling, Windermere. Daniel became a head chef at the age of 25 and has been accredited by the AA on more than one occasion with the achievement of three AA rosettes for the deliverance of excellence in food standards. Langley has long been established as a destination because it is a genuine Castle hotel offering highest of standards of accommodation. Now we are seeking to establish Langley as a destination for its food.
LANGLEY CASTLE Langley Castle Hotel - Langley on Tyne - Hexham - Northumberland - NE47 5LU Tel 01434 688 888 - www.langleycastle.com - manager@langleycastle.com