Appetite magazine #33 - December 2015-January 2016

ISSUE 33

www.appetitemag.co.uk

Dec/Jan 2015/16

TICKLE YOUR TASTEBUDS...

31 recipes!

Gettingfiggy withit!

EVERY FESTIVE RECIPE YOU’LL EVER NEED - AND THEN SOME! inside Christmas breakfast // Christmas brunch // Christmas dinner // Christmas punch!

Scan this code with your mobile device to access the latest news on our website

“Dinner is not what you do in the evening before something else. Dinner IS the evening.”

Not Just For That Special Occasion...

Afternoon Tea - £18.50 Sunday Lunch (3 course) - £25.50 Christmas Fayre Lunches (3 course) - £25.50 Dining Experience Table d’Hote menu 3 Course + 3 Complimentary Course - £49.50 Tasting Menu 7 course + Bar Nibbles and Canapes - £65.00

LANGLEY CASTLE Langley Castle Hotel - Langley on Tyne - Hexham - Northumberland - NE47 5LU Tel 01434 688 888 - www.langleycastle.com - manager@langleycastle.com

Editor ponders the pressing moral question of enjoying Christmas pudding outside of the festive season...

I write this, having spent the last two hours (two hours!) looking through photographs of Christmas pudding (and you thought my life was glamorous, didn't you?). I've looked at Christmas pud on plates, Christmas pud on slates, Christmas pud on cake stands, afire, adorned with sprigs of holly, and being sprinkled with icing sugar. All in the quest for a cover photo which does justice to the best pudding to emerge from the appetite kitchen this week (and there have been several, I promise you).

too full to appreciate anything but a lie down and a handful of Gaviscon.

So, if you've just picked up this magazine with hardly a glance at the cover, I implore you to turn back and allow yourself to properly appreciate it in all its glory. After all, we worked hard to create it, and had to make and eat quite a few Christmas puddings to get it right, so it'd be quite nice if I thought that someone, somewhere, appreciated it just a little bit.

But is there any finer combination of flavour and texture than dried fruits, nuts, Christmas spices, brandy, Grand Marnier, Guinness, port (okay, enough booze). I say we should eat it all winter and we'd all be a lot happier. In the meantime, enjoy the picture on the cover, and the highly unusual version created for us by Dave Coulson on page 29 (the flavour is traditional, the look is not, but give it a try).

A funny thing about Christmas pudding surely it is one of the finest things about the festive season, yet most of us eat it only once a year, and then when we're actually

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

Because it's featured on the cover of this edition, we've eaten several over the last week, and we've loved every one, even the ones considered flops in the photography department. But will this encourage us to serve it regularly from now on? I don't think so, because no matter how good it is, it seems somehow wrong (is sin too strong a word?) to eat it on any day apart from December 25.

And happy Christmas!

Jane Pikett, Editor

appetite.

TICKLE YOUR TASTE BUDS...

PLACE YOUR ORDER 4GreatCLUB place, great offers 6

GIRL ABOUT TOON Our lady Laura's adventures in Newcastle

8 FEED...BACK Foodie news, pictures and tweets!

10 IT'S A DATE Foodie events across the region 10 CAROLINE'S GARDEN Join our campaign for kale!

14 THE BUTCHER George Payne's roast duck with orange 18 OLD FAVOURITE We take a trip to Uno's, Newcastle 20

CHRISTMAS GIFTS Our guide to this year's must-haves

24 PARTY FOOD 'Tis the season, after all 28

FESTIVE FEAST Christmas with Peace & Loaf's Dave Coulson

32

THE GRAZER Warming up for winter

34 SAUSAGES! We're making sausages, folks!

38

Editorial 01661 844 115

OUT AND ABOUT We take a trip to Tynemouth

Advertising 01661 844 115

HEALTHY APPETITE All things green and good for you

Website www.appetitemag.co.uk

FISHY BUSINESS Recipes from Longsands' Simon Walsh

Jane Pikett - jane@offstonepublishing.co.uk

Joanne O’neil - joanne@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

42 46

48 HAPPY FIRDAY Food and cocktails at Vallum Farm 54 JUST DESSERTS Cranberry meringue roulade with Cointreau orange cream

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CLUB

FREE TEA OR COFFEE WITH SWEET TREATS AT THE DANIEL FARM FOUR-COURSE TASTING MENU WITH OBSERVATORY TICKETS AT THE BATTLESTEADS The Battlesteads, Wark is offering appetite readers a four-course tasting menu for two with observatory tickets for £40 until January 31, 2016.

The pub, hotel and restaurant in the village of Wark is renowned for its excellent food, while the internationally renowned Dark Sky Observatory in Kielder forest allows you to explore the stars.

FREE HOT DRINK AT THE MCCROUZER CAFE The McCrouzer Café in Sandyford, Newcastle is offering appetite readers a free hot drink when they spend £5 until January 31, 2016.

The McCrouzer Café Starbeck Avenue, Sandyford Newcastle, NE2 1RH www.mccrouzer.com *On production of this magazine or a print-out of this offer from www.appetitemag.co.uk

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Battlesteads Hotel and Restaurant, Wark near Hexham, NE48 3LS tel 01434 230 209 www.battlesteads.com *On production of this magazine or a print-out of this offer from www.appetitemag.co.uk Tables available 6.30pm or 7pm.

Advance booking required, subject to availability.

SPEND £15 AT SUNNYHILLS AND GET A FREE POT OF TEA OR COFFEE Sunnyhills Farm Shop, Belford is offering appetite readers a free pot of tea or filter coffee in the café when they spend £15 in the farm shop until December 31, 2015. Sunnyhills Farm Shop South Road, Belford NE70 7DP, tel 01668 219 662 www.sunnyhillsfarmshop. co.uk *Available on day of purchase. One free drink per transaction. Not exchangeable. *On production of this magazine or a print-out of this offer from www.appetitemag.co.uk

The Daniel Farm, Wylam is offering appetite readers a free tea or coffee with any traybake, cake or scone until January 31, 2016.

The farm shop and tea room at The Daniel Farm is home to the best produce from the farm as well as homemade snacks and treats.

The Daniel Farm, Sled Lane Wylam, NE41 8JH, tel 07980 914 958, www.facebook.com/ danielfarmwylam *On production of this magazine or a print-out of this offer from www.appetitemag.co.uk

BUY-ONE-GET ONE-FREE HOT DRINK AT THE STAITHS CAFE The Staiths Café, Dunston is offering appetite readers buyone-get-one-free on any hot drink until December 31, 2015.

The offer is available 2pm-8pm Monday-Saturday.

Staiths Café, Autumn Drive Gateshead, NE8 2BZ tel 07733 335 313 www.thestaithscafe.co.uk *On production of this magazine or a print-out of this offer from www.appetitemag.co.uk

AFTERNOON TEA AT LANGLEY CASTLE Langley Castle near Hexham is offering appetite readers a free glass of prosecco with afternoon tea for two, until December 31, 2015. Afternoon tea at the castle is served 3-5pm and includes open bagels, scones with clotted cream and preserves, a selection of cakes, and tea or coffee and is £37 for two.

Langley Castle Hotel, Langley on Tyne, Hexham, NE47 5LU tel 01434 688 888 www.langleycastle.com *On production of this magazine or a print-out of this offer from www.appetitemag.co.uk

BUY-ONE-GET A-HALF PRICE HAMPER AT CAFÉ DES AMIS Café Des Amis, Morpeth is offering appetite readers buyone-get-one-half-price on its Christmas afternoon tea hamper (£9.50) until December 23 with choice of sandwich, mince pie, scone with jam and cream, a slice of cake, tea or coffee.

Café Des Amis, Newgate Street, Morpeth, NE61 1BE tel 07585 614 156 www.facebook.com/CaféDes-Amis *On production of this magazine or a print-out of this offer from www.appetitemag.co.uk

CLUB

BUY-ONE GET-ONE-FREE CREAM TEA AT LITTLE COFFEE HOUSE Little Coffee House, Team Valley is offering appetite readers buy-one-get-one-free on its Christmas Cream Tea until December 3. At £7.99 it includes a spiced cranberry and orange scone served with tipsy cream, a slice of homemade Christmas cake, a pot of tea or coffee.

Little Coffee House Princesway, Team Valley NE11 0NF, tel 0191 447 3404, www.facebook.com/ thelittlecoffeehouse *On production of this magazine or a print-out of this offer from www.appetitemag.co.uk

LUNCH AND PROSECCO FOR £20 AT ARTISAN AT ARTISAN Artisan is offering appetite readers a three-course lunch and a glass of prosecco for £20 throughout January 2016. The restaurant, at The Biscuit Factory, is led by North East Chef of the Year Andrew Wilkinson. The lunch menu is available TuesdaySaturday (Sunday lunch is excluded from this offer).

Artisan, Stoddart Street Newcastle, NE2 1AN tel 0191 260 5411 www.artisannewcastle.com *On production of this magazine or a print-out of this offer from appetitemag.co.uk

Festively French...

Savour the great tastes of France this Christmas Special set Christmas menus Lunch 3 courses £18.00 per person Early Bird (6pm-7pm) 3 courses £19.00.

Fixed price menu for groups of 10 or over only £27.50 per person

4-6 GILESGATE, HEXHAM, NORTHUMBERLAND NE46 3NJ Tel 01434 609 943 www.bouchonbistrot.co.uk

Christmas at Blagdon ORDERS NOW TAKEN AT OUR FENWICK BUTCHERS COUNTER

LUXURY FESTIVE AFTERNOON TEA £30PP AT OAK CAFE Oak Café, Newcastle is offering appetite readers luxury festive afternoon tea for £20 (normally £30) until December 23, 2015.

The luxury festive afternoon tea at Oak includes welcome aperitif, cranberry scones with jam and cream, festive sweet treats, seasonal sandwiches and tea or coffee.

Oak Café at Barker & Stonehouse, Strawberry Buildings, Leazes Park Road Newcastle, NE1 4PG 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

All you need for a delicious Christmas • Succulent free range turkeys and rare breed beef from our own farm

• Trees and trimmings, chocolates and chipolatas, hampers and hams

• Great taste award winning dry cured gammon. Perfect for boxing day

• Geese, ducks, guinea fowl and the biggest selection of game in the region

• Delicious party food freshly made in our farm shop kitchen

• From our farm, freshly picked vegetables delivered straight from the field

16-18 The Milkhope Centre, Berwick Hill Rd, Blagdon. Newcastle upon Tyne. NE13 6DA. Open: Tues-Sat 10-5, Sun 11-4, Open Mondays in December Tel: 01670 789924 E: enquiries@theblagdonfarmshop.co.uk Also at Fenwick Food Hall | Tel: 0191 232 5100

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ON THE PROWL

MULTI AWARD WINNING BUSINESS • Fully stocked butchery including award winning beef & lamb from Widdrington Farm itself. All homemade sausages • Stock up your freezer for Christmas with half/whole Widdrington Farm lamb • Get ahead - meat orders now taken for Christmas • Traditional British Sunday lunch served 12-2.30pm Everything homemade from £6.49 • Fresh local Christmas Trees available from 1st Dec • Many items in the gift shop now reduced • Homemade cakes, pastries, & scones in our coffee shop • Traditional Christmas lunches served from Dec 1st to 18th Tues – Fri – book early to avoid disapointment • Every Friday local haddock & chunky chips from £6.49 Opening Times :- Tue – Fri 9.30-4.30, Sat 9-5, Sun 10-4 CLOSED MONDAYS EXCEPT BANK HOLIDAYS SUNDAY HOURS APPLY (Kitchen closes 30 mins prior to above times) WIDDRINGTON FARM, WIDDRINGTON VILLAGE, MORPETH, NORTHUMBERLAND NE61 5EA TEL 01670 760181 | www.thecountrybarn.co.uk

Find the perfect Christmas Gift at Stanger’s Cookshop, your local specialist cookware supplier.

44 Brentwood Avenue, Jesmond, Newcastle upon Tyne NE2 3DH tel & fax: 0191 281 8563 email: jess@stangerscookshop.co.uk Bradley Gardens, Sled Lane, Wylam, NE41 8JH

www.stangerscookshop.co.uk

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LAURA’S TRAVELS HAVE TAKEN HER IN AND OUT OF TOON THIS MONTH. HERE’S MORE… It’s been a busy few weeks, what with birthdays, launch events and other celebrations, and there’s been a lot of eating out for this girl about Toon. It’s a hard life, but!

If you’re a foodie you’ll be like a kid in a sweet shop with the shiny new Food Hall in Fenwick.

Our first foray was a light supper at the Seafood and Oyster Bar, run by the Saltwater Fish Co. The array of dishes on offer is great – everything’s super-fresh and locally sourced as far as possible.

The tuna tartare was to die for, as was the mixed seafood grill, and the deserts were top-drawer to boot! A quick bite to eat in Fuego one lunchtime was a real treat with its hand-stretched pizzas, excellent tapas and extensive wine list, and we were transported back to our summer holiday in a flash. Also at Fenwick, if you’re a curry lover, a visit to Rafi’s Spicebox is a must. Get a curry paste of your choice made fresh for you on the spot, which lasts a month in the fridge and is absolutely delicious.

Meanwhile, The Bank in Low Fell, Gateshead has relaunched with a new look, which reminds me of neighbourhood bars in Manhattan.

The Cook House table set up for Th The Bank specialises in steak and you can choose from eight cuts, all with a traditional garnish of grilled tomato, Portobello mushroom, onion rings and fries. I tried three (yes, three!) and they were to die for, while other options include all the pub classics and then some. The Sunday brunch menu also looks a treat.

When it comes to traditional fayre, it’s not often that I find a Sunday roast in a restaurant or pub that’s as good as one cooked at home, but a recent trip to Finbarr’s in Durham was spot-on. If you’ve not been – on any day of the week - you absolutely must! An excellent menu, superb staff and wonderful wine selection makes it a total winner.

Another great place for a roast is The Feathers Inn at Hedley-on-theHill, Stocksfield. Owners Rhian and Helen Cradock recently had a popup at my fellow appetite columnist Anna Hedworth’s excellent Cook House in Ouseburn, Newcastle.

A five-course game dinner was served, with welcome drinks and a demonstration of game preparation techniques, which was fascinating, especially as at the time I had several pheasants hanging in the garage.

The menu included scrumptious

AT CHRISTMAS NORTH ACOMB COMES INTO ITS OWN! We offer traditionally reared free range Christmas poultry, delicious Aberdeen Angus Beef (on or off the bone) with a flavour second to none, home cured gammon and bacon, pork, lamb, sausage and sausage meats.

Game is another popular festive meal and we have a choice of: venison, pheasant, partridge and smoked salmon.

To round off that festive meal don’t forget our scrumptious selection of mince pies, mincemeat, brandy butter, Christmas cakes, and cordial.

ORDER NOW FOR CHRISTMAS Why not visit us and enjoy a cup of coffee.

We are just off the A69 Newcastle - Hexham road.

Turn left on the B6309 to Bywell and Stocksfield.

Stocksfield, Northumberland NE43 7UF Tel: 01661 843181 | www.northacomb.co.uk Opening Times: Closed Mon, Tues-Sat 9.30am-5pm, Sun 9.30am-1pm

he Feathers pop-up game dinner

d quince Game terrine with air-dried pigeon and pickle e Hous at The Feathers pop-up at the Cook

Tuna tartare at Saltwater Fish Co.

Fish mixed grill at Saltwater Fish Co.

grouse pies with chestnuts, and a feather and fur game terrine with pickled quince, air-dried pigeon and bottled damsons. The Cook House has a regular roster of pop-up events and I recommend you join their mailing list - the events always sell out fast.

For Latin lovers, the newly opened

¡Vamos! Social on the corner of Market Street and John Dobson Street in Newcastle is a must-visit – offering a great selection of cocktails and simple Latin fayre like bocadillos, meat platters and other sharing options. Watch this space for a series of offbeat events at the venue, and in the meantime, Feliz Navidad!

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FEEDBACK For all your Autumn and Festive Season Foods.

Local Multi Award Winning Farm Shop.

Awarded Butchers Shop and Farm Shop of the year.

•• Fully Fully stocked stocked butchery butchery counter counter •• Cooked Cooked Pies Pies •• Pork Pork Pies Pies •• Local Local & & Continental Continental Cheeses Cheeses •• Quality Quality fresh fresh fruit fruit and and veg veg •• Hampers Hampers •• Christmas Christmas Preserves Preserves and and Condiments Condiments •• Foodie Foodie Stocking Stocking Fillers Fillers •• Christmas Christmas Ale Ale Packs Packs •• Gift Gift Vouchers Vouchers

FEED...BACK!

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

We look forward to seeing you at Knitsley.

Turkey’s and Christmas meats available to order or fresh from the butchery counter.

Knitsley Farm Shop East East Knitsley Knitsley Grange Grange Farm, Farm, Knitsley, Knitsley, Consett Consett DH8 DH8 9EW 9EW Open: Open: Mon Mon ~~ Closed Closed •• Tues Tues to to Sat Sat ~~ 10am 10am til til 5pm 5pm •• Sun Sun ~~ 10am 10am til til 4pm 4pm See See website website for for Christmas Christmas Opening Opening Tel: Tel: 01207 01207 592059 592059 www.knitsleyfarmshop.co.uk www.knitsleyfarmshop.co.uk

VEG OUT IN THE RAW It’s a tough life you know, all the eating and drinking we have to do to provide inspiration for this magazine, so we felt we deserved a wee gift which landed the other day courtesy of the nice people at Pana Chocolate, whose luxury raw chocolate gift boxes contain four delicious flavours created from vegan, organic ingredients with no refined sugar, so it’s good for you! £19.99 at www.panachocolate.com

A well-deserved mention for the best veggie Sunday lunch we’ve had in a long time at the excellent Tannery in Hexham, where the fantastic array of roasts is more than matched by the veggie option, which on our visit was an amazing mushroom and walnut pudding served with all the yummy Sunday roast trimmings. Definitely one of the best food and beer pubs around – just go!

The Tannery, Gilesgate Hexham, NE46 3QD tel 01434 605 537 www.facebook.com/ thetanneryhexham

Christmas Bookings now being taken 2 Courses £18.95 - 3 Courses £21.95 Also now booking for New Years Eve

GET STUCK IN

Mon - Thurs 9am - 9pm Fri & Sat 9am - 10pm

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Parsons Drive, Ryton Tel: 0191 4136444

There are times, dear reader, when you can’t beat a beer and a burger, and one of the best establishments to enjoy both is The Carts Bog at Langley, near Hexham, where the food is as good as the beer, and the welcome always warm.

As you can see from the picture above, at least one member of the appetite team is a big fan (no, he doesn’t get fed at home).

The Carts Bog, Langley NE47 5NW, tel 01434 684 338 www.cartsbog.co.uk

FEEDBACK TOP TIP Another tip from reader Pat Lister, who writes: “There’s a new cafe/ restaurant on Front Street Monkseaton called OMNI. The owners spent some time in Vietnam and this is reflected in the menu. It serves Vietnamese Banh Mi and zesty smoked mackerel paté with dill pickled cucumber. After 4pm it serves smooth and spicy massaman curry, fried ginger rice, pork and chive dumplings. All meals around £5.95/£6.95.

The ambience is a bit rustic but what a thing to have in Monkseaton!

IN A JAM!

Did you spot the deliberate mistake in the last edition of appetite on the recipe for ginger and plum chutney from local jam and chutney maker Serap Slorach? You might have done if you’d tried to make it – we managed to omit the plums from the ingredients list! Thank you to Eileen Thirlwell and Liz Horrocks for getting in touch to let us know – and for being so understanding! If you do want to make the chutney (and we recommend it) you’ll need 1kg of plums and the recipe is on our website at www.appetitemag.co.uk

CHRISTMAS CAKE ORDERS

NOW BEING TAKEN

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

Tea Room Anna Hedworth (@the_grazer): Winter salad of pear, darling blue, walnuts, sour dough croutons and nigella seeds. #cookhouse

The Factory Kitchen (@FactoryKitchen): Keep an eye on our specials board for some wintery delights #newcastle #cafe #lush

Dabbawal (@Dabbawal): Fantastic to have a visit from @50cent ahead of tonight's concert @ArenaNewcastle

BREAKFAST • LUNCH • AFTERNOON TEA Our tearoom is a homely setting to enjoy fresh bread, cakes, scones and pastries baked throughout the day.

Outside Catering & Private Functions Available Book your Christmas Get-Together Now!

Jade, Asian Greens (@JadeAsianGreens): Carrot & lemon pâté on toast w/ feta & pea shoots by @the_ grazer for @appetitemaguk

Vallum Farm (@vallumfarm): Santa’s tractor rides being a real hit with the little ones! Especially with a touch of snow on the ground!!

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 ULTIMATE PLACE TO RELAX, REFUEL AND REVIVE...

LUXURY FESTIVE AFTERNOON TEA Only £20pp (normal cost £30pp) (See offer in the Club section at the front of the publication)

IT'S A DATE!

• Welcome Aperitif • Bucks Fizz with Afternoon Tea • Liquer coffee/tea/coffee • Cranberry scones with jam & cream

CHRISTMAS TASTING

• Mincemeat palmiers, yule log & other festive sweet treats • Seasonal sandwiches (chicken/stuffing/cranberry, ham hock & festive chutney) • Goats cheese tartlets & mini cheese scones Free wi-fi and a wide range of drinks, snacks & light lunches available!

Barker & Stonehouse Strawberry Buildings Newcastle NE1 4PQ @cafe_oak

Cafeoaknewcastle #oak_cafe

Every drop of spurreli icecream is made with passion and enthusiasm from start to finish. So take your time and enjoy!

DATE: DECEMBER 12-13 11AM-3PM

CORBRIDGE LATE NIGHT SHOPPING DATE: DEC 7, 6PM-9PM Enjoy a Monday evening of shopping, music and mulled wine in Corbridge.

There’s music from a brass band with carol singing, plus many of appetite’s favourite foodie stops including Tea & Tipple, Watling Café, Il Piccolo, Massey’s, Corbridge Cookshop, Activ Cycles, and Corbridge Larder will be open late.

Brocksbushes, Corbridge is hosting a weekend of Christmas tasting and shopping with produce from the farm as well as homemade festive treats – from locally sourced meat and poultry to vegetables grown just out the back door.

Brockshbushes Farm Shop Styford Roundabout, Corbridge NE43 7UB, tel 01434 633 100 www.brocksbushes.co.uk

NEW YEAR’S EVE GALA DINNER AT LANGLEY CASTLE DATE: DECEMBER 31

“Simply Incredible” Jean-Christophe Novelli “Just so smooth, amazing. 10 out of 10!” Antonio Carluccio

RYTON CHRISTMAS MARKET DATE: DECEMBER 12 10AM-1PM

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

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Enjoy an afternoon of shopping at this year’s festive market, with local food including homemade pies and cakes, as well as local fruit and veg, and handmade gifts. There’s also carol singing and a visit from Santa.

Ryton Market, in front of the Old Emma pit wheel between Barmoor Hub and Ryton RFC www.rytonmarket.org

Swing into the New Year in style with a day of luxury including afternoon tea on arrival, pre-dinner cocktails, and a six-course tasting menu at Langley Castle. There’s live music and the famous Majestic Knights disco, too. Sparkling!

Langley Castle Hotel, Langley Hexham, NE47 5LU, tel 01434 688 888, www.langleycastle.com

NE1 NEWCASTLE RESTAURANT WEEK DATE: JANUARY 18-24 2016 Every Newcastle foodie’s favourite week of the year is back January 18-24 with more than 80 restaurants offering two courses for a tenner, or three courses for £15. For all the offers, and to download your vouchers, go to the website.

NE1 Newcastle Restaurant Week www.getintonewcastle.co.uk

STARTERS CAFE COOL!

’S NIGHT N R U B PARTY IN THE PADDOCK MARQUEE

SATURDAY 23RD JANUARY 2016 7.30 - 11.30pm £45 a person

HEART OF THE COMMUNITY

Staiths Café, Dunston, Gateshead has celebrated a remarkable first year in business, which has seen it become the centrepiece of the community and open its doors 8am-10pm daily. It’s home to fresh café food, a shop, and events including weekly community meetings and live music. Staiths café, Autumn Drive, Dunston, NE8 2BZ tel 07733 335 313, www.thestaithscafe.co.uk

Come and join us for our legendary tribute to Robbie Burns. It’s one of our classics at Vallum and a brilliant night of feasting and dancing!

Toasting the Haggis, a hearty menu and a calorie-burning Ceilidh!

Tel: 01434 672 406

for more information and reservations

@vallumfarm @vallumrest

For more about our events and to sign up to our Newsletter:

www.vallumfarm.co.uk Military Road, East Wallhouses, Newcastle upon Tyne. NE18 0LL Site Open 7 days a week.

BEER & BARBIES

North East brewer Camerons has partnered with Newcastle barbecue smokehouse Longhorns to develop new menus at two of its pubs – The Dun Cow in Sunderland and Tilleys in Newcastle. With restaurants in the city centre and Jesmond, and a growing presence at pop-up foodie events, Longhorns’ smoked meats are making quite a name for themselves. www.longhornsteakhouse.com, www.cameronsbrewery.com

Good taste

The Jiggery Pokery Shop in Mickley near Prudhoe is now a haven of local produce, as well as the gifts and furnishings it’s known for. The tearoom now serves local spirits and beers and producers include Northumberland Sausage Company, The Pudding Parlour, and Yummy Things.

The Jiggery Pokery Shop, Unit 3, Dene Workshops West Road, Mickley, Stocksfield, NE43 7LY tel 01661 842 256, www.jiggery.co.uk

CHRISTMAS BOOKINGS NOW BEING TAKEN

1 COURSE £12.95 - 2 COURSES £15.95 - £3 COURSES £19.95 ALSO NOW BOOKING FOR NEW YEARS EVE Stella Road, Ryton NE21 4LU

Tel: 0191 413 2921

Hill Top, Dipton, Stanley DH9 9YJ

Tel: 01207 571040

www.michelangelohotel.co.uk

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dig this CAROLINE’S GAR DE N

SAVE THE KALE! with Caroline Beck

Situated in the small fishing village of Craster.

Take a breathtaking walk to Dunstanburgh Castle (recently voted in the top 5 walks in Europe)

WARM YOUR COCKLES...

WITH OUR LUXURY HOT CHOCOLATE WITH LASHINGS OF FRESH CREAM AND MARSHMALLOWS, OR A CREAMY LATTE WITH A GINGERBREAD SPICE.

Breakfast • Lunch • Crab Sandwiches • Craster Kipper • Homemade Cakes & Scones • Espresso Coffee • Gifts Dogs always welcome!

Log-burning Stove 1 Church Street, Craster, Northumberland NE66 3TH Tel: 01665 571251 Open everyday 10am-5pm

shorelinecafecraster@gmail.com

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One of my colleagues walked past the polytunnel the other day when I was planting out some winter herbs and vegetables. “I don’t really do greens,” she said slightly guiltily, obviously trying to avoid a gardener’s lecture on the value of eating vegetables.

“What about purple?” I said.

She stopped.

“Now purple I could do.”

Bingo. Another convert to Kale.

Who wouldn’t love the apple green and violet splash of Russian Kale?

Colours you’d like to wear on a night out let alone eat.

And these aren’t the only things going for kale. It’s easy to grow, comes in a variety of colours ranging from dark bottle green to claret, and grows obligingly throughout the coldest months of the year, supplying platefuls of iron at a time when all of us could do with a boost. Chefs love it because it’s easy to cook, keeps

its perkiness and doesn’t look like sludge on your plate. Forget cabbage - you buy one the size of a medicine ball, use a quarter then have it slowly, malodorously decompose in your fridge. With kale, by contrast, you pick as many leaves as you need, then it magically renews itself. Oh, and did I mention that it comes as ruffled and frilly as a Lady Gaga frock? Are you getting the impression I like kale?

I’m not the only one. Guerrilla gardeners across the globe love the stuff, popping a few seeds in where you least expect it.

A gardening friend of mine in America recently saw more than a plate’s worth out and proud growing in a patch of waste ground within a few blocks of the White House.

Steam it, fry it, eat it raw. It even has its own website at www.discoverkale.co.uk.

Try it. Save the Kale!

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 vegetables 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

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Enjoy some old fashioned Christmas spirit at Bradley Gardens Christmas shopping and carols, twinkling lights, roasted chestnuts and festive cheer all in a Victorian walled garden. Enjoy a Christmas inspired meal in our Glasshouse CafĂŠ, visit one of our many shops in the garden or be tempted in to our Cook Shop. As well as Christmas trees, wreaths and winter planting for sale, visit our Ladies Accessories Store and our festively decorated Interiors Store, filled with traditional decorations and inspirational gifts.

CHRISTMAS TREES

CHRISTMAS FA R E M E N U

TEA WITH S A N TA

1- 24 DECEMBER

1- 2 3 D E C E M B E R

9 & 10 DECEMBER

On sale from

Served in the Glasshouse from

Tickets selling fast!

To make a reservation for any of our events call the Glasshouse CafĂŠ directly on 01661 852 176 ext. 206 Bradley Gardens Sled Lane, Wylam, Tyne & Wear NE41 8JH Tel: 01661 852 176

W W W. B R A D L E Y- G A R D E N S. C O. U K

BUTCHER

ART DECO CINEMA CAFE

BUTCHER Gosforth Q Guild butcher George Payne reckons roast duck is a delicious alternative for festive season tables – or any time of the year. He’s sourcing them again this Christmas direct from local supplier Northumberland Free Range Poultry

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

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.

Whatever your requirements, whether you want to relax and chill out, catch up with friends and colleagues, sample the delights of our extensive bar or hit the dance floor, McKennas at Northern Stage is a buzz at Christmas!

We provide a personal service and also have a wide range of extras available for hire to make sure your event hits the spot. Just let us know what you need and we’ll arrange it.

Daily Food and Drink Specials Northern Stage, Barras Bridge, Newcastle upon Tyne, NE1 7RH Tel 0191 242 7242 www.mckennasatnorthernstage.co.uk Opening times Tue - Sat: 9.30am - 11pm, Mon: 9.30am - 6pm, Breakfast served until 11.30am @Mckennascafebar

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MckennasatNorthernStage

DUCK DELIGHT

ROAST DUCK WITH ORANGE SAUCE

Serves 4 Ingredients 2 ducklings, about 1.5 kg each, with giblets reserved for stock 2 fresh rosemary sprigs 1 medium onion, peeled and halved 1 orange, quartered 30g butter salt and freshly ground black pepper For the sauce 2 tbsp olive oil 1 small onion, peeled and chopped 1 medium carrot, peeled and chopped 1 tbsp plain flour 600mls giblet stock 1 large orange, washed ¾cup red wine strained juice of 2 oranges 2 tbsp redcurrant jelly fresh rosemary sprigs, to garnish Method Preheat the oven to 220C/Gas8. Put a rosemary sprig and one onion half and one orange quarter inside each duck and tie the legs together.

Prick the skin, put the ducks on a rack in a roasting pan and squeeze over the juice from the other orange quarters. Dot the birds with the butter and season with the salt and pepper.

Roast in the centre of the oven for 15 mins. Reduce the oven temperature to 180C/Gas4 and continue to cook for a further hour. Baste twice during the cooking time and cover with foil if the skin begins to brown too much.

About 20 mins before the end of the cooking time, start to make the sauce.

Heat the oil in a saucepan and cook the onion and carrot gently until the

onion is light golden brown.

Stir in the flour and cook for 1 min, then blend in the strained giblet stock and season to taste. Bring to the boil, stirring, then boil gently until the sauce is reduced by a third. Remove from the heat, strain into a clean saucepan and set aside.

Thinly peel the rind from the orange and cut it into fine shreds with a sharp knife. Remove and discard the pith.

Holding the orange over a bowl to catch the juice, cut out each segment by slicing down between the segment and the membrane on either side.

Squeeze the juice from the remaining tissue and set the segments and juice aside. Put the shredded peel into a saucepan with barely enough water to cover and boil for 2 mins. Remove from the heat and set aside.

Transfer duck to a heated plate, cover with foil and keep warm. Skim all the fat from the juices in the roasting pan.

Heat and pour in the wine and bring to the boil. Strain through a sieve into the sauce. Stir in the strained orange juice, half the blanched orange rind and the redcurrant jelly. Simmer for 5 mins, then stir in the orange segments with their juice and heat for 1 min.

Season to taste.

Spoon a little of the sauce over the ducks as a glaze and pour the remainder into a sauceboat to serve at the table. Cut off the duck legs and carve the breast meat. Garnish with the remaining orange rind and rosemary sprigs and serve with the sauce, mashed potatoes, green peas and mint jelly.

STARTERS DRINK

IN THE MARKET

WE LI KE!

Newcastle’s fab Christmas Markets are filling Grainger Street, Grey Street and Grey’s Monument with festive treats until December 6, while the Grainger Market’s excellent Arts And Craft Fairs on December 5, 12, and 19 will also offer festive inspiration.

For more festive events, see www.getintonewcastle.co.uk

Yes, chef!

Looking for something different this Christmas?

Recently re-launched, The Cookery Tutor offers cookery experiences, lessons, classes and gifts across the North East.

Choose from topics including Chinese & Thai, Indian Curries, Pasta from Scratch, Chopping Skills, How to Cook the Perfect Steak and more. www.

TheCookeryTutor.co.uk

On the wagon!

Fentimans has created some fab mocktails for the festive season. Try these:

CURRY ‘OSCAR’ FOR DABBAWAL

Street food pioneer Dabbawal has been named the UK’s Best Casual Dining Restaurant in the UK’s biggest annual Indian restaurant awards - the British Curry Awards 2015.

The award was presented at a VIP event in London by Channel 4 news anchor Krishnan Guru-Murthy, where Dabbawal was recognised for leading the UK street food craze which has taken hold since it opened its first kitchen in Newcastle in 2010. Since then, Dabbawal has led a revolution in casual dining, introducing the UK to its unique take on traditional Indian street food, tapas-style grazing dishes, classic plates and street combos served in its buzzing urban kitchens.

Brentwood Mews, Jesmond, Newcastle, tel 0191 281 3434 High Bridge, Newcastle, tel 0191 232 5133, www.dabbawal.com

NICE TO MEAT YOU

Blagdon Farm Shop has opened a butcher’s counter at Fenwick’s new Food Hall offering free-range rare-breed meat from the farm, local game, and prepared meals. Blagdon Farm Shop, Fenwick Food Hall, Northumberland Street Newcastle, NE99 1AR, tel 0191 232 5100, www.theblagdonfarmshop.co.uk

Tenderberry Fentimans Ginger Beer Splash Grenadine Splash double cream 6-8 fresh strawberries Serve over ice Victorian Jigger Fentimans Victorian Lemonade Fentimans Mandarin & Seville Orange Jigger Mix together in equal parts and Serve over ice Romanov Fizz 1 part Fentimans Mandarin & Seville Orange Jigger 1 part soda eater 5 fresh strawberries Muddle up the strawberries, add the drinks and garnish with fresh orange Cranberry Cooler Fentimans Victorian Lemonade Splash Cranberry Juice Serve over ice

CONSETT’S FINEST INDEPENDENT DRINKS HOUSE AND EATERY COME AND SAMPLE OUR CHRISTMAS MENU...

‘FILLED’ CHRISTMAS BAGUETTE

TURKEY SCHNITZEL

BREAKFAST

COLD DRINKS

LITE BITES / CAKES / SCONES

SALADS

CHRISTMAS TREE SALAD

OLD TIMES GEORDIE DOG

FLATBREADS

LEFT OVER DIRTY FRIES

HANDMADE COCKTAILS

SANDWICHES COFFEE / TEA / CHOCOLATE

SHARING PLATTERS

26 FRONT STREET, CONSETT DH8 5AQ - TEL: 01207 583318 ALSO AT MADDISON’S ON THE GO, CONSETT LEISURE CENTRE

CRAFT BEERS

WINES & CHAMPAGNES

OPEN: MON - SAT 9AM - 5PM. WE ARE NOW OPEN SUNDAYS 10-4PM appetitemag.co.uk

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STARTERS

IT’S A RECORD! Fancy a cuppa and a rifle through a top record collection?

At Long Play Café, Sandhill, Newcastle you can enjoy good coffee and great vinyl with owners Jon Marley and Chris Jackson, who’ve already got a rock legend among their fans in none other than Alice Cooper, who popped in before his gig at the Metro Radio Arena for a cuppa and signed an album which now has pride of place. Long Play Café Sandhill, Newcastle NE1 3RG, tel 07800 938 247, www. facebook.com/LongPlayCafe

Gold rush

IT’S ALL IN THE NAME Two former restaurant managers have joined forces and surnames with the McCrouzer Café in Sandyford, Newcastle.

Dom McCracken, former restaurant manager at The Biscuit Factory, and Dave Strouzer, who has worked for chains including Pizza Express and Pret A Manger are serving breakfasts and lunches with coffee from the Ouseburn Coffee Company and cakes, pastries and bread from The French Oven.

The McCrouzer Café, Starbeck Avenue, Sandyford, NE2 1RH www.mccrouzer.com

THIS DRINK IS CLEAN...

We love the new range of Canny milk drinks, which are now available at increasing numbers of outlets across the region. They taste great and because they’re flavoured with fruit, coloured with vegetable juice, and thickened with plant derivative, they’re also good for you! www.facebook.com/ wearecanny

The team from the excellent Knitsley Farm Shop, Consett are heading to the House of Commons this month for the Food & Farming Industry Awards where they will compete for the Rural Enterprise Award.

Knitsley is one of the region’s most successful farm shops with a collection of national and local awards to its name already.

Knitsely farm Shop East Knitsley Grange Farm Knitsley, Consett, DH8 9EW tel 01207 592 059 www.knitsleyfarmshop.co.uk

BUNKER DOWN CHEERS! The new Bunker Coffee at Campus North in Carliol Square, Newcastle is home to fresh food and fab coffee, breakfast options such as avocado on toast, and a range of wraps, soups and the ‘zen box’ rainbow salad mix. Perfect for a lunchtime chat or to catch up on your email between meetings, it’s open all day.

Bunker Coffee and Kitchen Carliol Square, Newcastle NE1 6UF www.bunkercoffee.co.uk

Fancy a pint? If yours is a craft beer, you might like the new Bottle Shop in Waterloo Square, Newcastle, home to global beers with 12 on tap and 40-plus bottles including from Sweden’s Omnipollo, Green Flash in California, and Wylam Brewery.

Bottle Shop Bar & Kitchen Waterloo Square, Newcastle NE14DN, tel 0191 261 4193 www.facebook.com/The-BottleShop-Bar-Kitchen

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

Christmas Cheeseboards Available 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

STARTERS

RESTAURANT✴DELI✴WINE BAR

Friendly, family run Italian Restaurant Pam and Emanuele Orto welcome you RESTAURANT - Sicilian chef

Emanuele offers you a fresh, seasonal A La Carte menu; Early Bird Wed-Thurs 5.30-7 2 course lunch menu £10.95

WEKE! LI

CORBRIDGE LARDER

There are times, dear reader, when your kitchen is home to enough coffee makers, brie bakers, chopping boards and the like. Or so I am told. Fortunately, I have not yet reached that stage, though I do have to keep extending my kitchen to accommodate all the stuff I keep buying, which, in my head, guarantees my passage to the next level of culinary excellence.

Hence, Corbridge Larder’s gift and kitchenware displayed on the shelves which line its café are invariably quite a distraction, no matter how good the food. Top of my Christmas list is an AeroPress coffee maker (£24.99), and my Christmas Day table will include a selection of cheeses from the excellent deli downstairs, where the breads, biscuits, olives, preserves, smoked goods etc.

The new owners, who have breathed fresh air into the excellent deli, have done a grand job with the newly re-branded Heron Café upstairs. Lunch when we dropped by comprised an excellent fish plate of smoked salmon, a heavenly trout paté, and smoked mackerel, accompanied by dressed leaves with pumpkin seeds and a wee pot of excellent mini gherkins. The baked potatoes are done properly (in the oven) and ours with cottage cheese and pineapple was virtuous, too.

Corbridge Larder, Hill St, Corbridge, Northumberland, NE45 5AA tel 01434 632 948, www.corbridgelarder.co.uk

GET SOCIAL

If you like ¡Vamos! Festival - the colourful annual celebration of Latin culture - you’ll love ¡Vamos! Social; a quirky new events space and bar/cafe in Market Street, Newcastle, founded by the lovely people who run the festival in partnership with culture outfit Breeze Creatives.

In addition to the bar café, ¡Vamos! Social features a gallery and film space and hosts special events including live music and supper clubs. It’s open noon-midnight, Wednesday-Saturday. ¡Vamos! Social Market Street Newcastle, NE1 6BH www.facebook.com/ vamossocial

Buon Natale

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.

Book Festive Menu Now

Please ring 01434 634554 to book, St Helen's St NE45 5BE @il_piccolo_deli

Il Piccolo At Corbridge

www.ilpiccolo.co.uk

Brocksbushes

Farm Shop & Tea Room Don’t forget to order your Christmas Goodies!

FRESH Turkeys, Ducks and Geese FRESH CUT Christmas Trees HOMEMADE Mince Pies, Christmas Puddings, Christmas Cakes, Stuffings & more

CHRISTMAS TASTING WEEKEND Sat 12th & Sun 13th December 2015 Now delivering ‘Winter Fuel’ straight to your door!

Hardwood logs, kindling, coal and heat logs all available.

(Telephone for further details) Brocksbushes Farm, Corbridge, Northumberland NE43 7UB Tel: 01434 633100 www.brocksbushes.co.uk caroline@brocksbushes.co.uk

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REVIEW

The one Jane Pikett gets reacquainted with her old friend, Uno’s

S

o, it was raining. Properly raining. In stair rods (does anyone still have stair rods, by the way?).

And blowing a gale. Like in The Wizard of Oz. Hence, as I careered through the front door at Uno’s, bringing with me an Arctic blast, a very wet brolly, and disastrous hair, I very nearly fell straight into the arms of the lovely Nico, Uno’s charismatic (and yes, flirtatious) assistant manager, who, when he saw me, all wet and shivering, gave me a huge hug to warm me up, a big glass of wine, and pretended not to notice the bird’s nest on my head.

By the time my dinner partner had arrived I’d downed the first glass and was on the second, all warmed up and mooning at Nico as he guided me, very expressively, through the wine list, which is predominantly Italian and rather evocative when explained by a charming man in possession of a passion for his homeland’s vino.

Uno’s is what I call vintage Newcastle – a proper traditional Italian which has been here forever, which means everyone over a certain age has stories of long nights here, partners met here, dancing on tables enjoyed here, all with good food, good wine, and good old Italian hospitality.

I’m told that Newcastle has seen the opening of 20 new restaurants in the last half year or so, and there are another 20 due to open in the next six months. Some of them are good (some are not, obviously), yet Uno’s keeps going, doing traditional fayre very well, served on the same tables with the same sense of fun it’s always had.

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Bring your kids for an early evening tea and they will always be made a fuss of. Bring a gaggle of friends for a birthday celebration, and you’ll have one of those vintage nights you never forget and end up with loads of photos on your phone of Italian waiters. Come for a romantic dinner à deux and they’ll pop you in a quiet corner and make you feel like the only two people in love in the world.

And do you know, despite all those new shiny places, it’s still packed at 6pm on a Tuesday night, because, like an old friend, it’s always ready with a hug and a big glass of wine.

Sometimes, I just can’t face another new kid on the block, but I can always do a night at Uno’s (and yes, I have some stories, and no, I can’t print them).

They do gluten-free pasta now, which is fab, and the di mare sauce packs a punch, popping with tomato and masses of fish. It’s a big, big bowl, and I finish the lot, just like mamma would. The salad caprese is excellent, the calamari is bliss, you can have skinny pasta dishes, should the fancy take you, or just blow out with a huge, heavenly pizza followed by a big slab of tiramisu, which we shared, and then ordered a second, because it was good and, well, life’s short.

Wine, more wine, and a little more wine, coffee, tiramisu, and Nico – ahhh Nico – made for the perfect night and not a little nostalgia. There will always be new boys and girls on the block, but there will only ever be one Uno’s.

Uno’s, Sandhill, Quayside Newcastle, NE1 3AF, tel 0191 261 5264, www.unotrattoria.co.uk

BURNS GOURMET NIGHT

AT THE STADIUM OF LIGHT FRIDAY 22ND JANUARY 2016 Accompanied by wines from all around the world

Celebrate Scotland’s National Bard at the Sunderland Stadium of Light

£54.50 PER PERSON

“To a haggis…” For it is the Burn’s Gourmet Night

Surely by now you must be sold?

Enjoy a traditional 5-course supper

With live entertainment from Scottish pipers and dancers

It is a one you should not want to scupper

This is an evening with all of the the answers.

To book your seat please call 0871 911 1555 or email conf&banq@safc.com

NEW TO WYLAM...

FARMSHOP * TEAROOM * DELI * BUTCHERY TEAROOM A cosy, friendly place offering a selection of breakfasts, homemade sandwiches, baked potaoes, grilled panini’s and childrens lunch boxes. Freshly home baked cakes and scones.

BUTCHERY High quality beef, lamb and pork. Locally produced sausage & bacon.

MONTHLY SPECIALS ON RARE BREED

FARMSHOP/DELI A selection of fresh local produce. Fruit, vegetables, cheeses, jams, chutneys, breads, homemade pies, quiches and much more!

CHRISTMAS GIFTS Open: Mon-Fri 9.30am-4.30pm | Sat & Sun 9.00am-4.30pm Sled Lane, Wylam – Tel: 07980 914958

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KITCHEN KIT

PER TIME HOT NEWS HAM These fab chili bombs by Bread Tree can be used in sandwiches, pasta sauce, on pizza or as a condiment, plus they’re an unusual present. £4.50, Il Piccolo St Helen’s Street Corbridge, NE45 5BE tel 01434 634 554 www.ilpiccolo.co.uk

G’DAY DARLINGS!

This hamper stars Christmas cake and stollen, Luxury Brownie in a Jar, Cookie in a Jar, and Bucks Fizz marmalade. Tasty! £42.99, The Little Coffee House Princesway, Team Valley, Gateshead NE11 0NF, tel 0191 447 3404

There are no more onion tears thanks to these Kitchencraft onion glasses, which are sealed around the edges, and you get to look like Dame Edna into the bargain.

That’s Christmas Day sorted, then. £7.99, Corbridge Cookshop Middle St, Corbridge NE45 5AT, tel 01434 632 582 www.corbridgecookshop.co.uk

“Bringin’ Fat Back!”

1 MARKET STREET, NEWCASTLE, NE1 6JE

PORCHETTA • SALT BEEF • CRAFT BEERS 20 appetitemag.co.uk

SCRUMPY! We love this Lyme Bay Cider Co Jack Ratt Scrumpty, £4.95, and Vintage Dry cider, £5.25. Brocksbushes Styford Roundabout, Stocksfield NE43 7UB, tel 01434 633 100 www.brocksbushes.co.uk

TA,FLOWER! We love these wee jars of wild hibiscus flowers in syrup – just pop one into the bottom of a champagne flute, add a little syrup, fill up with bubbly and watch the flower open. How festive is that?

And when the drink’s gone, you can eat the flower, which tastes of raspberry and rhubarb. Gorgeous! £10.10, Corbridge Larder Hill St, Corbridge, NE45 5AA tel 01434 632 948 www.corbridgelarder.co.uk

KITCHEN KIT

Christmas by the Sea...

OFFERING A MEMORABLE SCENIC DINING EXPERIENCE FOR NORTHUMBERLAND CHRISTMAS MENU AVAILABLE 2 COURSES £15.00 | 3 COURSES £22.50* (*INCLUDES A COMPLIMENTARY GLASS OF WINE & CRACKER)

BUBBLES! These gorgeous mini bottles of fizz each come complete with one of eight different charms, which is rather lovely for Christmas! £8.95, The Deli Around the Corner, Hotspur Street, Tynemouth, NE30 4EE tel 0191 259 0086, www.thedeliaroundthecorner.co.uk

SAY CHEESE! Fancy yourself as a cheesemaker? We like this kit, which contains everything you need to make eight varieties of fresh delicious cheese. It comes with a range of herbs and spices, three cheese moulds and a glorious recipe book. Just add milk and you’re on your way… Warden Farm Shop, Boatside Business Centre, Warden Heham, NE46 4SH, tel 01434 394 120, www.wardenfarmshop.co.uk

SMOOTH! Mister Woods coffee house, with branches in Tynemouth, North Shields and Whitley Bay, has launched its own unique coffee, available to take home for only £5.50, available in espresso or filter blend. A tasty gift!

Mister Woods, Front Street Tynemouth, NE30 4BT tel 0191 257 5556 www.misterwoods.co.uk

QUAY ROAD, BLYTH, NORTHUMBERLAND, NE24 3PA Tel: 01670 369052 | Email: restaurant@blythboathouse.co.uk www.blythboathouse.co.uk

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KITCHEN KIT

HOT CHOC! This gorgeous Hot Chocolate gift basket includes Gareth James mug and spoon, Chili, Milk Hazelnut Praline, White and Signature Hot Chocolates, 100% Cocoa Stirrers and Marshmallows. Sweet! £27.95, Gareth James, Front Street Tynemouth, NE30 4DX, tel 0191 257 7799 www.garethjameschocolatier.co.uk

ALLWASHED UP Everyone needs tea towels, so they may as well be stylish ones, like these Gillian Kyle westie, stag and cow designs, £8.50, plus matching mugs, £10, and aprons, £18.

Stangers, Brentwood Ave, Newcastle NE2 3DH, tel 0191 281 8563 www.stangerscookshop.co.uk

JAMMY! Wor Jackies Preserves jam gift bag with Sparkling Strawberry and Christmas Chutney, £12.50, or £3.75 per jar. Daniel Farm, Sled Lane, Wylam Northumberland, NE41 8JH, tel 07980 914 958 www.facebook.com/ danielfarmwylam

BOXING CLEVER This lovely hamper contains a Williamsons English Breakfast tea caddy, Yummy Things plum jam and Seville orange marmalade, a Chocolate Smiths Marvellous Milk bar, and two packs of Nichol and Laidlow shortbread in chocolate and hazelnut and white chocolate and cranberry. £27.95 at Jiggery Pokery, Dene Workshops West Road, Mickley, Stocksfield, NE43 7LY tel 01661 842 256

HONEY, HONEY The healthiest honey is the local stuff, and this one from Co Durham makes for a super sweet stocking filler. £4.95/£5.95, Knitsley Farm, Knitsley, Consett Co Durham, DH8 9EW tel 01207 592 059 www.knitsleyfarmshop. co.uk

PASS THE KETCHUP

OH, CHRISTMAS TREE Lovely biscuit Christmas trees are available to order, complete with gold plate and gift wrapped for Christmas. £20, Perfect Blend, Beech Grove Court, Crawcrook, Ryton, NE40 4LZ, tel 0191 413 1000, www.enjoytheperfectblend.co.uk

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This Tracklements sweet mustard ketchup is a fab accompaniment for your Christmas cold meats and also makes for zingy stocking filler for the foodie friend with everything. £2.70, Broomhouse Farm Witton Gilbert, Co Durham DH7 6TR, tel 0191 371 8382 www.broomhousedurham. co.uk

HAVE A CIGAR! There’s nothing better than a cigar at Christmas, particularly when it’s a chocolate one like these in Rich Rum and Dark Chocolate or White Chocolate with Orange liqueur - fab sliced for petit fours. £4 each, Vallum Patisserie & Deli, Vallum, Military Road, East Wallhouses, Newcastle NE18 0LL, tel 01434 672 360 www.vallumfarm.co.uk

Burns Night

New Year’s Eve Five Course Menu

with a Geordie twist SATURDAY 23RD JANUARY 2016

Only £55 per person Plus DJ, party games and dancing till late!

Stay Overnight Worry about the drive home tomorrow. Dinner, Bed & Breakfast for just £200 per couple

• Traditional Four Course Dinner • Traditional Burns Toasts & Speeches • Northumbrian Piper

£25 per person North Tynedale, in which Wark is located, was part of Scotland until 1296. Robbie Burns visited Hexham on his tour of the Borders in May 1787. Burns Night celebrates the anniversary of Burns’ birth. Burns’ Address To the Haggis was his first poem to appear in a newspaper (in December 1786).

Stay Overnight Worry about the drive home tomorrow. Dinner, Bed & Breakfast for just £160 per couple

Battlesteads Hotel & Restaurant, Wark on Tyne, nr Hexham, Northumberland NE48 3LS Tel: 01434 230209 Email: info@battlesteads.com www.battlesteads.com

Home of delicious, locally sourced, fresh food Home of delicious, locally sourced, fresh food The Old Storehouse Bar and Restaurant. Having built great relationships with our partners, you can be assured that the food on your plate has been sourced from the best suppliers Northumberland has to offer.

Whether you’re looking for a bite to eat, a tempting afternoon tea or somewhere to celebrate a special occasion, we’re sure your time in Amble will be one to remember.

Did you know… we’re open 7 days a week • Dogs are welcome • You can book online • We have a wide variety of upcoming events • We’re on Trip Advisor so you can let us know what you think.

To view our current menu and book your table visit theoldstorehouseamble.co.uk 01665 710 500

TheOldStorehouseAmble

@oldstorehouse

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ARDEN W Est. 2015

Local & Regional Produce Selected Beers, Wines & Spirits Extensive Gluten-Free Range Delicious Cakes & Puddings Cards & Gifts ••• Meat Boxes to Order ••• Hampers & Gift Boxes Available Boatside Business Centre Warden, Hexham NE46 4SH

Tel: 01434 394 120 info@wardenfarmshop.co.uk www.wardenfarmshop.co.uk find us on twitter @wardenfarmshop

find us on facebook wardenfarmshop

PARTY FOOD

TIME TO PARTY

IT ONLY COMES AROUND ONCE A YEAR, SO YOU’D BETTER ENJOY IT! HERE’S OUR PICK OF THIS YEAR’S BEST PARTY RECIPES, PLUS SOME FOODIE GIFTS TO SEND YOUR GUESTS HOME WITH

SHALLOT AND CAMEMBERT ICE CREAM ON PLUMBREAD TOASTS SERVES 8-10 Ingredients 50g butter 50g plain flour 400ml milk 250g Camembert 8 shallots, peeled and diced, softened in butter 120ml double cream 500g loaf plum bread or fruit loaf pinch cayenne pepper sea salt and black pepper crispy shallots to garnish

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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Method Heat butter in a saucepan until melted. Add flour and mix together to form a roux. Take off heat and slowly add the milk until the mixture is blended and free of lumps. Return to the heat and stir constantly while the mixture thickens to form a thick white sauce.

Cut the Camembert into small dice and add it and the shallots to the white sauce and cook until the Camembert is just melting. Stir in the cream. Season with the cayenne pepper, sea salt and black pepper.

Place in a bowl and freeze for about an hour.

Take the bowl out and beat the mixture until all the ice crystals have disappeared. Then refreeze for another hour, repeat the process and leave to freeze. This mixture can also be churned in an ice-cream machine. It is best to take the mixture out 5-10 mins before you want to use it.

Slice the plum bread or fruit loaf to 1cm

Canapes of Shallot and Camembert Ice-cream on Plumbread

thickness, then cut the slices into small squares 2-3cm across. Place on a baking sheet and grill each side until golden brown.

Then using a melon baller or a teaspoon, shape small rounds of the Camembert and shallot ice-cream and place on top of the plumbread.

Garnish with crispy shallots (sliced and cooked in a little olive oil for a few minutes) and serve.

BRIE BRUSCHETTA SERVES 8-12

Ingredients 12 shallots, peeled and halved 1 lemon, quartered 1 small bunch fresh thyme 2 tbsp extra virgin olive oil 200g brie, sliced 1 garlic clove, halved and lightly bruised 4 slices thick-cut ciabatta or sourdough Method Put shallots in a roasting tin and scatter over the thyme. Squeeze juice from the lemon quarters into the tin and add the skins. Add olive oil and toss. Roast at 180C/Gas4 for 15-20 mins until shallots are beginning to caramelize. About 5 mins before the shallots are done, toast bread on both sides under the grill and rub one side with the cut side of the bruised garlic clove.

When shallots are done stir to coat in the pan juices, discard lemon skins and pick out any thyme stalks. Halve or quarter and then top each slice of bread with shallots, arrange brie on top and return to the grill for 2 mins until the cheese starts to ooze. Add a little salt and freshly ground black pepper and serve immediately.

Roll up!

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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

Fenland Celery Sausage Rolls with Beer Dip © UKSHALLOTS

FENLAND CELERY SAUSAGE ROLLS WITH A BEER DIP MAKES 24 Ingredients 450g sausagemeat 1 small onion, peeled and finely diced 4 sticks Fenland celery, trimmed and finely diced 1 tbsp chopped fresh sage salt and pepper to taste 350g ready-made puff pastry 1 free-range egg, beaten with 1 tbsp milk (to seal) 1 free-range egg, beaten (to glaze) For the beer dip 4 tbsp tomato ketchup 2 tbsp tomato chutney 1 tbsp Worcester sauce 1 tsp English mustard 150ml dark beer Method Pre-heat oven to 220C/Gas8 Grease and line two large baking sheets with greaseproof paper. Mix the sausagemeat, onion, Fenland celery and sage together and season

with a little salt and pepper. Roll the pastry out on a well-floured board into a large rectangle. Cut into three strips, lengthways.

With floured hands, take a third of the sausage meat mixture and make a long sausage shape, then lay it on one half of one of the strips of pastry.

Moisten the edges with a little egg and milk mixture then fold the other half of the length of pastry over and seal along the edges.

Using a sharp knife, cut about 8 sausage rolls out of one strip, then snip the tops to allow the steam to escape. Repeat with the remaining two pastry strips.

Place them all on the baking sheets, brush with beaten egg and bake on two shelves, swapping them over half way through for 15-20 mins until the pastry is puffed up and golden brown.

Remove the sausage rolls from the oven and allow to cool slightly before serving warm or cold.

Meanwhile, make the dip by adding all the ingredients to a saucepan and heating gently until warm. Pour the dip into a bowl and serve with the warm sausage rolls.

Can be frozen before baking.

>>

www.broomhousedurham.co.uk • Follow us on Facebook

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www.thestaithscafe.co.uk To book a table or enquire about hire facilities call 07733335313

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25

Potato Rosti with Gressingham Duck

Toasted sourdough with avocado, radish and watercress

Pickix& m © UKSHALLOTS

POTATO ROSTI WITH GRESSINGHAM DUCK MAKES 25-30 CANAPÉS Ingredients For the potato rosti 500g potato, shredded & squeezed 4 shallots, peeled and grated 2 tsp flour sea salt and black pepper 2 tbsp rapeseed oil For the crispy fried shallots glug rapeseed oil 10-15 shallots very thinly sliced 1 tbsp flour 1 tsp salt For the Gressingham duck 2 breasts Gressingham duck sea salt and ground black pepper redcurrant jelly to serve Method Preheat oven to 180C/Gas4. For the rosti, mix the potato, shallots, flour, sea salt and black pepper in

© LOVETHECRUNCH

a bowl. Add the oil to a heated pan.

Spoon heaped teaspoons of the mixture into the hot pan, lower heat and flatten down, creating small discs. Fry until both sides are crisp, remove from pan, remove excess oil and set aside.

For the crispy shallots, heat the oil and test by dropping a piece of shallot in and checking it bubbles and crisps. Separate shallot slices into rings and place in a medium bowl. Ensure shallots are not moist, or they may splatter in the oil. Sprinkle flour over the shallots and toss them lightly to coat evenly.

Working with a small quantity, sprinkle the shallots into the oil and stir gently to keep them separated.

Fry until golden, 5-6 mins. Remove with a slotted spoon, then put on paper towels to drain. Sprinkle with sea salt whilst still warm. Continue frying the rest of the shallots, salting each batch while warm.

For the duck, trim any excess fat and score the fat in a diagonal motion several times. Season with 7 n eek pe w O sa y da

Massey’s Traditional tea room

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26 appetitemag.co.uk

sea salt and freshly ground black pepper. Place skin side down into a hot pan. After about 2 mins turn over, then place into the pre-heated oven for 8 mins. Put the potato rosti in with the duck breast for the last minute to warm. Remove the breast and rosti from the oven and let the duck breast rest for 5 mins.

To serve, remove the skin slice the breast and place pieces on top of each rosti with a spoon of the crispy shallots on top. Top with a little redcurrant jelly.

TOASTED SOURDOUGH WITH AVOCADO, RADISH AND WATERCRESS MAKES 20 Ingredients 1 small ripe avocado 1 lemon, juiced 2 tbsp extra virgin olive oil

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salt and pepper 5 thin medium sized slices sourdough bread 2 tbsp olive oil 50g mixed radishes, thinly sliced ½ red onion, thinly sliced 1 bunch watercress, picked Method Preheat the oven to 180C/Gas4.

Cut the avocado in half, remove the stone, scoop out the flesh and place in a small bowl. Lightly mash the flesh with a fork, then add the lemon juice and extra virgin olive oil, season and then set aside.

Place the sourdough slices on a large baking tray, drizzle over the olive oil, then bake in the preheated oven for 8-10 mins, or until crispy and toasted.

Remove from the oven and set aside to cool. Once cooled, break each piece of toast into 4 small pieces, then spread with the avocado and top with radish, red onion and watercress.

Serve immediately.

PARTY FOOD

MAKE THE PERFECT GIFT WHITE CHOCOLATE AND CRANBERRY TRUFFLES

Christmas by the Sea...

OFFERING A MEMORABLE SCENIC DINING EXPERIENCE FOR NORTHUMBERLAND CHRISTMAS MENU AVAILABLE 2 COURSES £15.00 | 3 COURSES £22.50* (*INCLUDES A COMPLIMENTARY GLASS OF WINE & CRACKER)

MAKES: APPROX 20

Ingredients 150g fresh cranberries 3 tbsp Cointreau 1 tsp granted orange zest 500g white chocolate 600g double cream 25g unsalted butter Method Place the cranberries, Cointreau and orange zest in a small pan, bring to a simmer and cook until softened and syrupy. Leave to cool.

Break 300g of the chocolate into small pieces and put into a heatproof bowl. Place the cream and butter into a small saucepan, heat until just about to boil, pour over the chocolate and stir until melted. Stir in the cranberries and leave to cool, then place in the

fridge for 4 hours or overnight.

With a small spoon or melon baller scoop spoonfuls of the mix and roll into balls, then pop into the freezer for approx 30 mins. Melt the remaining chocolate in a bowl over simmering water. Place each ball on a fork and coat in the melted chocolate,, place on a sheet of baking parchment, leave to set in the fridge. Serve straight from the fridge.

BEETROOTTRUFFLES SERVES 12

Ingredients 1 large cooked beetroot 1 large ripe avocado, peeled ¼ tsp vanilla extract 3 tbsp pure maple syrup 100g unsweetened cacao powder plus extra for dusting desiccated coconut for dusting Method Put the beetroot, avocado, vanilla extract, maple syrup and half of the cacao powder into a blender or food processor. Process until well combined. Add the remaining cacao powder to the blender and again process until well combined.

Transfer the chocolate mixture to a small bowl. Cover and refrigerate for at least an hour. Once chilled,

© LOVETHECRUNCH

scoop tablespoon-sized portions of the mixture. Roll in your palms to form balls – the mixture will be slightly sticky but should form balls easily. Put some extra cacao powder and desiccated coconut in a plate and roll the chocolate truffles around in one or the other to coat.

LEAZES STREET, AMBLE, NORTHUMBERLAND, NE65 0AA Tel: 01665 711232 | Email: amble@boathousefoodgroup.co.uk www.boathousefoodgroup.co.uk

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27

PEACE & LOAF

FESTIVE FEAST CHRISTMAS DINNER WITH DAVE COULSON

C

hristmas can be tough on chefs – it’s one of the busiest times of the year and often they’ll be spending Christmas in their restaurants rather than at home with their families. That was life for Peace & Loaf’s Dave Coulson before he became his own boss, a little more than two years ago, and chose to close the restaurant on Christmas Day. “I worked 10 Christmases in a row before moving to Peace & Loaf so I’m really looking forward to spending some time with my girlfriend Laura, who’s expecting our first child, and my mam and dad,” explains Dave after cooking us a huge Christmas feast.

“I’ll be spending Christmas day at my mam and dad’s house in Wingate, and I’m really looking forward to having the chance to spend time with my family and take a little break for a couple of days.” However, there’s one thing Dave’s not looking forward to. “I’d love to be able to cook a goose for Christmas at home but

28 appetitemag.co.uk

I would never be allowed. I’m from a council estate in Wingate…we have turkey.

“I’ll be having a rib of beef or a bit of belly pork too though – I can’t just have my mam’s dry turkey. Don’t tell her I said that, mind!”

Dave’s festive feast, which he says will feed “six people from Wingate,” is a long way from the precisely constructed fine dining which has made Peace & Loaf i Jesmond, Newcastle a must-visit destination for locals and those from further afield. Top food critic Jay Rayner made a special trip to North East earlier this year to find, “there is a lightness of touch here, not so much in the flavours, which are big and serious, but in the ideas. They’re like a bunch of dockers in steel toe-capped boots dancing a skilful ballet.” High praise indeed!

“This is exactly what I want to see on a Christmas table – plenty of really good food. I chose goose because it’s something a little bit different, and it’s a lot easier to cook in a home oven than a turkey,” says Dave.

IT’S XMAS KALE

???

THIS GOOSE IS COOKED!

DAVE’S BOOZY CHRISTMAS PUD INGREDIENTS For the Christmas pudding 100g apricots, chopped 1 lemon, zest and juice 1 orange, zest and juice 100g raisins 100g currants 100g sultanas 100g salt 2 eggs 50g dates, chopped 50g mixed peels 50g ground almonds 500g apple, grated 500g carrots, grated 50g treacle 1.2kg flour 100g prunes 10g stem ginger 5g mixed spices 5g cinnamon 5g ginger 5g nutmeg 100ml brandy 100ml Grand Marnier 100ml Guinness 150g glace cherries 100g butter 100g milk 100g breadcrumbs For the ice cream 250g cream 250g milk 60g egg yolk 40g sugar 60g glucose 100g marzipan Method Combine all the pudding ingredients.

Place into a mould and wrap with cling film. Steam for 4 hours.

For the ice cream, boil the cream and milk. Mix the sugar and egg yolk.

Add sugar and egg yolk mix to the cream and heat to 82C. Add the rest of the ingredients. Churn in an ice cream maker (time depending on your machine).

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29

PEACE & LOAF

ARE BRUSSELS SPROUTS FROM BRUSSELS?

DAVE COULSON’S CHRISTMAS FEAST SERVES 6 PEOPLE (FROM WINGATE!)

1

6

THE GOOSE

2kg goose crown 3 litres chicken stock salt

10

Method Preheat oven to 220C/Gas8.

Season the goose with salt. Cook for 45 mins until golden. Reduce oven to 180C/Gas4 and cook for a further 40 mins. Remove from the oven, cover with foil and leave to rest.

5

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2

7

3

THE GRAVY

bones and roasting juices from your goose 3 litres chicken stock salt Method Boil the goose bones with any juices left over from cooking. Add the chicken stock, stir well and pass through a sieve. Reduce until perfect.

12

4

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3

THE ROAST VEG

400g goose fat 20 baby carrots 20 baby parsnips 1 squash 20g polenta For the roast veg dressing 100g butter 2tbsp whole grain mustard 2tbsp honey Method Melt the goose fat In the tray which the goose was cooked in. Preheat oven to 180C/Gas4. Dust the baby carrots, baby parsnips and squash with polenta. Place in the tray and roast for 30 mins until golden and tender. To dress the roasted vegetables, melt 100g butter. Add whole grain mustard and honey and pour over the vegetables.

30 appetitemag.co.uk

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4

THE ROAST POTATOES

400g goose fat 15 Maris Piper potatoes Method Boil the potatoes in salted water until tender. Remove from the water and ruffle up in a colander. Preheat oven to 220C/Gas8.

Melt the goose fat in a heavy tray.

Add the potatoes and roast for 1 hour.

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5

THE CHRISTMAS KALE

300g bunch kale 7 slices of streaky bacon oil for frying 50g chestnuts Method Slice the bacon into lardons and fry them in a hot pan until crisp.

Add the kale, then sage and the chestnuts and fry until tender and ready to serve.

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6

THE SPROUTS & SQUASH

200g sprouts, finely shredded 1 butternut squash, chopped 7 slices streaky bacon oil for frying handful fresh sage leaves 50g chestnuts Method Slice bacon into lardons and fry until crisp. Add sprouts, squash, chestnuts, sage and fry until tender.

PEACE & LOAF CHRISTMAS MAGIC 10 8 1

1 cauliflower 100g butter 100g flour 1 pint milk 50g cheddar 50g parmesan

2

Method Preheat oven to 220C/Gas8. Melt butter in a pan, add the flour and cook for 1 min. Gradually add the milk to make a thick bechamel sauce. Blanch the cauliflower in salted water for 5 mins. In a tray, cover the cauliflower with the sauce.

Top with the cheddar and parmesan.

Place in the over for 20 mins.

3

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11

9

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7

THE RED CABBAGE

1 red cabbage, shredded 500ml good quality cider 100g butter pinch allspice Method Pour the cider into a pan, add the allspice and butter, and the cabbage, which you should have shredded thinly so it all cooks through. Cook until soft.

❄❄❄❄❄❄❄❄❄❄❄❄❄❄❄❄

THE STUFFING

1 medium onion 500g sausage meat handful sage leaves pinch each fresh thyme & rosemary 200g butter 500g breadcrumbs Method Fry onion, sausagemeat, & herbs until meat is cooked. Add butter and breadcrumbs, cook for 20 mins.

THE BROCCOLI & HOLLANDAISE

1 broccoli 4 egg yolks 1tsp white wine vinegar 250g butter 100g peanuts, chopped

11

8

THE CAULIFLOWER CHEESE

Method Blanch the broccoli in a pan of salted water for 4 mins.

To make the hollandaise, whisk the egg yolks with white wine vinegar.

Gradually add the butter, continuing to whisk. Check seasoning. Fold in the peanuts, pour the sauce over the broccoli and serve. ❄❄❄❄❄❄❄❄❄❄❄❄❄❄❄❄

9

THE SWEDE AND CARROT MASH

1 swede 10 carrots knob butter knob goose fat Method Boil the swede and carrots in salted water until they are soft.

Add the butter and goose fat and mash.

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12

THE MASHED POTATO

10 Maris Piper potatoes 250g butter 100ml milk Method Chop the potatoes into small chunks and boil in a pan of salted water until soft. Pass through a ricer to shred up. Add the butter and milk and combine until nice and smooth.

Fluff up and serve.

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31

THE GRAZER

Winter warmers

SMASHING CABBAGE!

Anna Hedworth, aka food writer and restaurateur The Grazer, is wrapping up warm for the festive season

I

was getting a bit fed up of the strange mild weather we were having for a while in November, where was winter? I wanted to be cold and cosy, with the fire on cooking really warming winter dishes, but it was 18C outside.

Then before I knew it, the cold was quite definitely here, and I’m chilled to the bone, so we need survival food - really good hearty, thoroughly warming pots of food that will see us through the winter.

These are a few of my current favourites, the red cabbage is a good side for Christmas Day too.

Read more from Anna at thegrazer.blogspot.com and enjoy her food at The Cookhouse, Ouse St, Newcastle, NE1 2PF

32 appetitemag.co.uk

BRAISED RED CABBAGE Method Shred quarter of a red cabbage finely, then add it to a pan with a diced cooking apple, and half a diced onion, about 250ml cider, 3 tbsp balsamic vinegar and 100g brown sugar. Add some orange zest and a teaspoon of allspice, 15g butter and some salt and pepper. Leave to simmer very gently with the lid on for an hour, taste to see if you want it sweeter, or with more vinegar after about 10 mins when everybody in the pan has got to know each other.

THE GRAZER MUST TRY! A Friendly, Cosy Coffee Shop in the heart of Morpeth

OX TAIL AND SHIN STEW LENTIL AND ROAST TOMATO STEW Method Half about 8 tomatoes and toss them in a baking tray with a big glug of olive oil, salt, pepper and a couple of teaspoons of harissa, then roast them at 180C/Gas4, cut side up, for about 45 mins until shrunken and sweet.

In a small pan toast 1tsp coriander seeds and 2tsp cumin seeds for a few minutes, then grind them up in a pestle and mortar. In a frying pan, heat a splash of olive oil and then gently fry a chopped onion until soft and golden. Then add 4 cloves grated garlic, the cumin and coriander, ½ tsp tumeric, a pinch of saffron, 2cm grated fresh ginger, the finely diced stalks of a small bunch of coriander and one chopped red chilli. Continue to cook gently for another 5 mins.

Add 250g red lentils and stir to coat then in the spices and oil, add in the roast tomatoes with all the oil and harissa scrapings from the baking tray, save a few tomatoes back for the top of each dish and about 700ml of water. Add salt and pepper to taste, then leave to simmer for 15 mins.

Top up with water if needs be, but you want it to be quite a thick, dhal/stew consistency.

Serve with a dollop of yoghurt, chopped coriander and the reserved tomatoes.

Method This is a lovely slow-cooked stew using oxtail and beef shin - cheap cuts of meat that become sticky and melting after hours of cooking, shredded and pulled apart in a rich red wine sauce with buttery polenta and sweet sharp red cabbage.

Chop 2 carrots, 2 sticks of celery and an onion, add to a pot, with some thyme, parsley and a bay leaf. Use about 5 pieces of ox tail, approximately half a whole tail, then about 500g of beef shin, cut into chunks.

Add the meat to the pot with the vegetables and herbs along with a big piece of orange rind, then cover the whole lot with cold water and bring it to the boil. Don’t add any seasoning at this point as you reduce the sauce quite a lot later. For the first 5 mins skim off any foam or brown scum from the surface. Leave to simmer very gently for 3-4 hours, with the water only just moving, until the meat is falling apart.

When the meat is ready remove it from the pan and leave to cool slightly. When cooled enough to touch, pull the oxtail off the bone. Ladle about 4 ladles of stock into another pan, and add ¼ bottle of red wine, then boil to reduce until you have a thicker sauce, then add the meat back into the sauce. Serve with buttery polenta and braised red cabbage. The meat is rich and soft in its red wine sauce, with the buttery warm soft polenta and sharp sweet red cabbage it is a match made in heaven.

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33

FRESH COFFEE • DAILY SPECIALS • MADE TO ORDER

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To make a reservation call 0191 519 1747 between 10am-2.30pm & 6pm- 10pm 63 Front Street, Cleadon Village, Sunderland SR6 7PG www.bistroromano.co.uk

34 appetitemag.co.uk

SAUSAGES!

SEASONAL SIZZLERS

Sausages!

Humble perhaps, but what would Christmas be without sausages? You can make your own special batch at Sausology in Newcastle’s Grainger Market. Rosie McGlade has some festive fun

S

ausology. The art of making delicious sausages from your favourite ingredients, which may or not be commonly associated with sausages.

It’s not a definition you’ll find in the Oxford English Dictionary because the term was really coined, or certainly favourited, by Claire Watson-Laney, director of the Northumberland Sausage Company, who opened Sausology in the Grainger Market, Newcastle, recently. But if the word conjures sizzling and irresistible smells and having a go stuffing sausage skins with flavours you’d only dared dream about, all by yourself while being egged on by experts, you’re not far off.

Dean Barbour (pictured right), in his Sausage Wizard-emblazoned fleece, Head Sausologist at Sausology, has assembled the ingredients we discussed on the phone before I arrive with appetite photographer Nicky. It’s Christmas and I’m thinking of the delicious things you put in your stuffing. Nutmeg and chestnuts.

Dean’s enthusiasm is boundless. Cranberries, he suggests. Cranberry sauce. Just to put this in context, so you don’t turn your nose up immediately, Dean can already testify to having helped people make hair-raising varieties like bubble gum and chilli sausages. M&Ms and marzipan. He won’t say what they tasted like, but his customers, albeit these particular ones

SAUSAGES!

very young, were delighted (kids love making sausages, by the way).

“Because we’re in the Grainger Market, we can find pretty much everything in a couple of minutes,” he adds, “though some customers have also brought in their own ingredients. A man came in last week with some smoked moose sausage, a bit like chorizo, and some blue cheese and paprika.

We made up a kilo and they were really nice.”

The shop, with its sparkly red walls, is well stocked with Northumberland Sausage Company favourites, from the traditional to less likely bestsellers with marmalade and fiery chilli to their names. You can get five packs of six fat beasties for a tenner. But also for a tenner, you can come in and spend up to an hour as a sausologist, bringing to life your unique vision of what a beautiful banger should be.

Dean takes out an A3 sheet of paper onto which he’s drawn a sausage so we can brainstorm our recipe scientifically. There’s a line marked ‘Flavour’, and another, ‘Texture’. My initial list is nutmeg, chestnuts and chilli. Dean suggests bacon, for taste, walnuts to add a bit of crunch, and cranberry sauce for moisture and sweetness.

His current obsession is cheese, he says, which once cooked flows through the meat in riverlets.

Photographer Nicky lights up at the thought of bacon, and we settle on pretty much everything, bar, coming back to our senses, the chilli and cheese. I’m a bit nervous of the cranberry sauce, but Dean assures us it will be lovely. I’m also a little dubious about walnuts, but again, remind myself who the expert is here.

We start with 750g pork shoulder, minced, to which Dean adds 70g organic bread rusk and 20g standard seasoning: salt, pepper and mace. This is the mainstay of all NSC sausages.The walnuts >>

NORTHUMBERLAND SAUSAGE FACTS • Northumberland Sausage Company founder Claire Watson-Laney has a PhD in molecular science • Having launched the company in 2010, she now employs 32 staff to make 78,000 sausages a week • There’s a gluten free range and the company is now working on vegetarian sausages, using skins made from seaweed • NSC has created limited editions from recipes some customers have devised: a winning seller has been a whole grain mustard and onion variety • Its factory in West Woodburn, North Northumberland, makes 40 to 50 different flavours of sausages a week, and has 100 recipes in its books • Expect to see new Sausology shops opening in the region next year, with plans being considered for Darlington and Durham, and then further afield in York, Leeds and Manchester

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Fully Licenced Restaurant, Deli & Gift Shop Sources the finest produce, both locally & further afield to create our unique shopping and dining experience.

Serving hot & cold drinks, breakfasts, freshly baked cakes. Lunches served daily / Evening meals Thursdays, Fridays & Saturdays 6pm - 9pm.

Open 7 days a week, all year round.

Christmas & New Year’s Eve bookings are now being taken.

Please see website or call 01668 219662 for details.

Tel: 01668 219662 | South Road, Belford, NE70 7DP Email: info@sunnyhillsfarmshop.co.uk | www.sunnyhillsfarmshop.co.uk

A Home-From-Home Experience!

Known for serving great quality traditional British food using the very best meat in every dish including British Pork and top quality Angus beef.

Delicious Sunday Lunches to eat in or takeaway!

Fully Licensed with a selection wines and beers.

THE COTTAGE KITCHEN Whitley Bay

1-5 Countess Avenue, Whitley Bay, NE26 3PN Tel: -7530 101 186 Open: Tues-Sat 9am -3pm, Sun 10am - 3.30pm

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

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and cooked chestnuts (from the health food shop next door) are chopped into chunks whose size we all carefully consider (big enough to identify). Dean spoons in half the cranberry sauce, then adds the rest of the jar as it disappears into the paste, meaning we no longer need the 150ml water you’d normally add to bind it all to the rusk. Last, the nutmeg and three rashers of chopped bacon.

The Nigella Lawson moment comes next: the filling of the skins, made of pigs’ intestines, which are lifted from their jar of water and rolled onto the rod of the sausage machine. You can only imagine her adjectives, her sideways glance…

Sausage making can be a bawdy affair. At Brocksbushes Farm Shop near Corbridge, where 6,000 people have now taken part in Northumberland Sausage Co’s twohour sausage-making course, adults on the course are kept separate from families. Course leader Timothy Sausage once had a hen party in from Glasgow and by all accounts has never been the same since.

Back in the Grainger Market, the skins fill steadily and by the end we have a beautiful coil, like a Cumberland. By nipping and twisting it in sections, it transforms into the perfect string.

Ben, a sort of commissausaulogist, has heated up a frying pan and added a glob of oil. They’re delicious, reader. They’re quite sweet

- I might tone down the cranberry element. Add a bit more nutmeg and bacon. And chestnuts, actually, as they’re rather subtle. The walnuts are the big surprise, a terrific addition.

They stay. In our recipe, I mean, as we can now call Dean and have him make up our next speciality batch for £7.99 a kilo, ready to pick up at our convenience.

He halves what’s left into two lots for Nicky and I to share, and wraps them in brown paper with Sausage Company stickers and the ingredients written in large purple felt tip. They look lovely. We’re very proud. We pick up a few ready-made seasonal specials - Christmas Pud sausages, Santa’s Favourites - and think we’ve stumbled upon the perfect stocking fillers for friends.

Who wants fizzy wine when you can have bespoke bangers?

For the true sausage lover, I recommend you purchase a voucher, so they can follow in our footsteps and make their own. Sausage heaven. Merry Christmas!

Sausology, Alley Two Grainger Market, Newcastle tel 01434 270 657 For more on the two-hour sausage-making course at Brocksbushes, visit www.northumberland sausagecompany.com The Brocksbushes course is £80 per person, - check Groupon, Living Social, or Taste Club for special vouchers

SAUSAGES!

NORTHUMBERLAND SAUSAGE CO ENCHILADAS

NORTHUMBERLAND SAUSAGE CO SAUSAGE ROLLS

Ingredients olive oil 6 Wark Chilli Sizzlers, cut into bite size pieces 1 red onion, finely sliced ½ tsp cumin 1 large clove garlic, finely chopped 1 green chilli, de-seeded and finely chopped 400g can chopped tomatoes salt black pepper 6 tortilla wraps 250g strong cheese (if you like it really spicy try a chilli cheese) 2 spring onions, finely sliced sour cream for serving

Ingredients 30g butter 100g button mushrooms, finely chopped 1 tbsp Worcestershire Sauce 1 tbsp Tabasco Sauce 1 tbsp dried thyme 450g sausagemeat salt and freshly ground black pepper 450g ready-rolled puff pastry 1 free-range egg, beaten

Method Preheat the oven to 200C/ Gas6 and heat some oil in a frying pan. Add the sausages to the pan and fry until browned.

Remove and set aside.

Add the red onions to the pan and gently fry for about 6 mins or until softened, then add the cumin, garlic and chilli and fry for a further minute.

Add the sausages back to the pan followed by the tinned tomatoes, salt and pepper.

Bring to the boil and then simmer for five minutes.

Once the sausage sauce is ready, wrap the sauce in the wraps and add them to a casserole dish in a row and sprinkle with all the cheese.

Place this in the oven and bake for 20 mins, serve with the spring onions and sour cream.

Method Preheat the oven to 200C/ Gas 6. Melt the butter in a large frying pan and fry the mushrooms until soft. Transfer to a large bowl.

Add the Worcestershire sauce, Tabasco sauce, thyme and sausage meat and season well with salt and freshly ground black pepper. Mix until thoroughly combined.

Roll the puff pastry out into a large rectangle, then cut into two long rectangles. Place a layer of sausage meat mixture down the middle of each pastry rectangle, then brush each with beaten egg on one edge.

Fold the other side of the pastry over onto the eggwashed edge. Press down to seal and trim any excess. Cut each pastry roll into 8-10 small sausage rolls.

Place the sausage rolls onto a baking tray and bake for 15-20 mins, or until crisp and golden and the sausage meat is cooked through.

C H R I S T M A S& N E W Y E A R AT HOTEL DU VIN NEWCASTLE

OUR ARRAY OF FESTIVE MENUS OFFER EVERYTHING FROM TRADITIONAL FAVOURITES TO BISTRO DELIGHTS Inspired by seasonal ingredients, prepared and served by our attentive and knowledgeable team.

Complemented, of course, by the best glass of wine to raise in cheer of the celebrations.

CHRISTMAS PARTIES FROM £25.95 PER PERSON

Including three courses with tea, coffee and mince pies

TRADITIONAL CHRISTMAS DAY LUNCH FROM £99.00 PER PERSON

Including three courses with tea, coffee and mince pies

THE FULL CHRISTMAS PACKAGE FROM £295.00 PER ROOM

Including three nights accommodation, full breakfast each morning, Christmas Day lunch, Boxing Day lunch, dinner on one evening with a glass of mulled wine and a gift from us - price based on two people sharing

BOXING DAY LUNCH FOR £39 Boxing Day we will be serving our classic Sunday Brunch including four courses and a Bloody Mary or a Bucks Fizz NEW YEAR’S EVE FROM £99.00 PER PERSON An evening in black tie with canapés and Champagne, a four course dinner with tea, coffee and live music

0844 736 4259 www.HOTELDUVIN.com

HOTEL DU VIN& BISTRO NEWCASTLE Allan House, City Road, Newcastle upon Tyne NE1 2BE

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TYNEMOUTH Seaside treats

We take a trip to the coast to explore the best of Tynemouth

ALLARD’S LOUNGE The first name you see when you turn into Front Street, Allard’s is home to quality food, drink and atmosphere.

The tapas restaurant and wine bar relaunches in early December with an expanded menu and more space for evening dining.

For those who prefer a treat earlier in the day, Allard’s extensive breakfast menu is fab, while there’s freshly baked cakes and cookies to go with the speciality teas and roasted coffees.

Every Wednesday, Allard’s welcome local musicians and its new private dining area is perfect for any occasion.

Allard’s Lounge, Front Street, Tynemouth, NE30 4BP tel 0191 447 3252, www.facebook.com/Allards-Lounge

LONGSANDS FISH KITCHEN With the North Sea just a stone’s throw from the front door, it’s no surprise top chef Simon Walsh chose Tynemouth to open a fish restaurant showcasing the best of each day’s catch.

Walsh, whose beautifully presented food has brought him praise at venues across the North East throughout his career, has developed a restaurant and takeaway menu showcasing fresh fish and shellfish.

The menu is filled with the best of the North Sea – from Lindisfarne oysters to a sharing platter featuring the finest seafood and shellfish available each morning from the North Shields Fish Market.

There are also Shetland mussels and scallops, a Goan monkfish curry and a traditional takeaway at the front of the restaurant.

Longsands Fish Kitchen, Front Street, Tynemouth, NE30 4DZ tel 0191 272 8552, www.longsandsfishkitchen.com BUDDHA LOUNGE One of Tynemouth’s newest restaurants, Buddha Lounge’s Asian-inspired menu has already won over locals with its mix of tapas-style dishes from across the continent. The tapas menu includes chilli salt squid, tempura vegetables and prawns, crispy duck spring rolls, and champagne honey black cod. There’s also dim sum, soup, salad, sushi and noodles as well as curries.

Buddha Lounge, Front Street, Tynemouth, NE30 4BP tel 0191 270 8990, www.facebook.com/buddhaloungetynemouth

Celebrate this festive season at Longsands Fish Kitchen with the finest locally cooked Seafood and Shellfish, or simply come along and enjoy fish & chips from our takeaway.

OPEN DAILY: 11am till late / Closed Tuesday OPEN FOR BREAKFAST: Thursday to Sunday 9am - 11.30am Delicious New Breakfast Menu Starting December

12 Front Street, Tynemouth, NE30 4DX 01912577799 info@garethjameschocolatier.co.uk www.garethjameschocolatier.co.uk

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Longsands Fish Kitchen 27 Front Street, Tynemouth NE30 4DZ Tel: 0191 2728552 info@longsandsfishkitchen.com www.longsandsfishkitchen.com

TYNEMOUTH

MISTER WOODS A buzzing coffee stop at the bottom of Front Street in the shadow of the Priory, Mister Woods is a must for Saturday morning coffee – whether you’re meeting friends or taking a break from cycling along the coast.

The café is a mix of cosy booths and stools by the windows, and serves top-notch coffee and speciality teas.

There are also panninis and sandwiches, and a selection of homemade traybakes, muffins, cakes and treats – perfect for a morning of watching the world go by. Mister Woods, Front Street, Tynemouth, NE30 4BT tel 0191 257 5556, www.misterwoods.co.uk THE DELI AROUND THE CORNER The Deli Around the Corner is filled with foodie treats from fresh bread and patisserie to the best local meat and poultry, local cheeses and hundreds of hand-picked products from local favourites including T.R. Johnsons, North Chocolates, Tynemouth Honey and Mordue Brewery.

The deli is perfect when you need to grab some lunch with fresh sandwiches on a choice of freshly baked breads, homemade soups and salad boxes. There are also scrummy traybakes, cakes, scones and shelves filled with treats – perfect with an afternoon coffee. There’s also an excellent catering service offering canapés and buffets – from finger buffets to breakfasts, hot food to hog roasts.

The Deli Around the Corner, Hotspur Street, Tynemouth, NE30 4EE tel 0191 259 0086, www.thedeliaroundthecorner.co.uk

GARETH JAMES CHOCOLATIER A World of Pure Imagination for every chocoholic, Gareth James Chocolatier is a haven for those with a sweet tooth and a must-visit every time you’re in the area (we stock up as often as possible!).

The café is a perfect pit stop for those in the need of a sweet treat – with fab homemade cakes and brownies joining the huge selection of chocolates alongside a range of speciality coffees, hot chocolates and teas.

Our list of recommendations include sea salted caramel truffles, orange blossom chocolate, a selection of macaroons, rocky road…you get the idea!

There’s also a hot chocolate gift set – including white hot chocolate, signature hot chocolate, milk hazelnut praline hot chocolate, dark chilli hot chocolate, 100% chocolate stirrers, marshmallows and a Gareth James Chocolatier mug and spoon on our Christmas wish list.

Gareth James Chocolatier Front Street, Tynemouth, NE30 4DX tel 0191 257 7799 www.garethjameschocolatier.co.uk

NOW TAKING RESERVATIONS IN OUR EXTENDED VENUE OPEN 8:30AM - LATE | NEW AUTUMN MENU NOW AVAILABLE WINE BAR • CAFE • COCKTAIL LOUNGE 74-74 front street | tynemouth | ne30 4bp | T: 0191 447 3252 INFO@ALLARDSLOUNGE.CO.UK WWW.ALLARDSLOUNGE.CO.UK @ALLARDSLOUNGE appetitemag.co.uk

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TYNEMOUTH Try these...

LOLA JEANS Casual dining at its best, pop in on a Saturday afternoon for a sharing platter and a couple of drinks and watch the world go by.

Lola Jeans, The Arcade, Front Street, Tynemouth, NE30 4BS tel 0191 257 7601, lolajeans.co.uk MARSHALL’S RESTAURANT A Tynemouth tradition, there’s often a queue stretching back down Front Street from the fish and chip takeaway counter, but the wait is definitely worth it.

Marshall’s Restaurant, Front Street, Tynemouth, NE30 4DZ tel 0191 257 2435, www.marshallstynemouth.co.uk HEAD OF STEAM The prefect mix of great food, great beers and a fantastic atmosphere, check out the website for live music listings.

Head of Steam, The Arcade, Tynemouth, NE30 4BS tel 0191 272 8105, www.theheadofsteam.co.uk CRUSOE’S it would be criminal to take a stroll on Longsands Beach at Tynemouth and not stop at Crusoe’s for fantastic fish and chips, coffee and cake. A must-visit!

Crusoe’s, Longsands, Tynemouth, NE30 4HH, tel 0191 296 4152 www.robinsoncrusoes.co.uk DAVANTI The classic Italian menu at Davanti is a big hit with locals and has made it a regular stop for a casual dinner.

Davanti, Front Street, Tynemouth, NE30 4BP, tel 0191 296 2961 www.davantirestaurants.co.uk

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IMPRESS YOUR GUESTS WITH A FESTIVE CHEESEBOARD THIS CHRISTMAS...

Made to order from over 55 classic and continental cheeses and homemade chutney.

They’re the perfect GREAT end to a Christmas CH RISTMAS Day lunch, New ID EAS! Year’s Eve party Hampers & Gift or other seasonal Vouchers availab le gatherings.

DELI AROUND THE CORNER Hotspur Street, Tynemouth Tel: 0191 2590086 – www.thedeliaroundthecorner.co.uk Open Tues-Fri 10am-6pm, Sat 9am-5pm

Autumn/Winter is certainly in the air, and that means warm cosy nights, crisp fresh mornings, lashings of hot chocolate, chestnut mochas, eggnog lattes and many more Winter warmers for you to enjoy at Mister Woods. We make the most delicious hot chocolate, but its always nicer when its cold outside and your inside hugging your cup of pure indulgence.

At our Broadway and Tynemouth shops we are open all throughout the Festive Holiday Season (except Christmas Day), so whether its a stroll on the beach on New Years Day, or walking off your Christmas Dinner along the sea front on Boxing Day, we’ll be open for your festive favourites at Mister Woods.

CHESTNUT MOCHA

WALLSEND The Forum Tel: 0191 2954268

Don’t forget our licensed Broadway coffee shop, where you can enjoy a cold beer or glass of Pinot Grigio and listen to live acoustic music every Saturday evening, (please check for Christmas line ups) - bring the family as all ages are welcome.

Please check in store at our Wallsend and North Shields shops, as they have a more restricted opening times over the Christmas period.

So make sure you pop in to Mister Woods over the festive period.

We like to offer something for everyone - whether its a beer after work, flat white for the coffee connoisseur or the perfect dairy ice cream milkshake. We’ve got the lot...

Merry Christmas Everyone WINTER BERRY SPICE CHOCOLATE

GINGERBREAD LATTE

TYNEMOUTH Front Street Tel: 0191 2575556

TYNEMOUTH Broadway Tel: 0191 2964412

FOLLOW US @woods_coffee

EGGNOG LATTE

NORTH SHIELDS Railway Street Tel: 0191 2592559

HEALTHY

CLEANINGUP

Thinking of cutting down on the bad stuff postChristmas? For some, it’s a new religion. Elise Rana Hopper looks at the cult of clean and why these days, healthy eating means getting naked

W

ho would’ve thought it? Google ‘naked Geordies’ and G-Shore’s Charlotte Crosby only just makes it into the first ten results - pushed aside by a cute illustration of two women, fully clothed, holding an apple and an avocado. These are Forest Hall mums Samantha Cartwright and Tracey Spowart, and the only thing that’s naked is their food.

The Naked Geordies are

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caterers with a difference, purveyors of treats that are sweet but also ‘clean and lean’, in accordance with a trend that seeks to strip the diet of processed foods, refined sugar, and often dairy, gluten, and meat.

Although the parameters of clean eating aren’t rigidly defined, it’s a lifestyle trend that’s growing in popularity, bringing together the interests of paleo-eating gym bunnies, juice-cleansing dieters, vegans and the gluten- or lactose-

B E I NG GOOD

intolerant. What is clearly defined, however, is the aesthetic: this is a food movement that knows how to look good, popularised by bloggers who are for the most part slim, attractive and extremely social media-savvy.

Clean eating poster girls include chef Tess Ward, Vogue contributors Jasmine and Melissa Hemsley, celebrity nutritionist Madeleine Shaw and at the top of the tree, 24-year-old vegan blogger Ella Woodward, whose

book Deliciously Ella became the fastest-selling debut cookbook of all time earlier this year.

Closer to home, Sunderland Masterchef finalist Stacie Stewart has swapped her vintage-style bakes for clean eats and protein treats with her second book and ‘Eat Naked’ deli venture.

As trends go, ‘clean and lean’ may be a health thing, but it’s also a food thing - you don’t have to be eating clean, raw or naked to be at least mildly intrigued by

HEALTHY the possibilities of courgetti or cauliflower rice.

While pulled pork, smoked ribs and burger bars proliferate to the point of saturation, ‘clean and green’ presents a fresh, chic alternative to ‘dude food’ that

resonates throughout the food world. When Alain Ducasse, the most Michelin-starred chef in the world, re-opened Paris’s legendary Plaza Athénée last year, both meat and refined sugar were conspicuous by their absence from the menu.

In October, GQ magazine pronounced the best burger in the world as Brook Headley’s Superiority Burger in NYC’s East Village - and it’s vegan.

Food-fashionable West London is awash with paleolithic fine dining and artisan raw food restaurants, while closer to home, the North East has seen the arrival of new veg-centric ventures, from Newcastle city centre restaurants Painted Elephant and Supernatural to clean eating cafés such as The Naked Deli in Heaton.

Spotting a gap in the local street food scene, chef and food

stylist Vicky Turnbull caters for supper clubs and to growing numbers of home delivery customers, providing ‘salads, spreads and sprouts’ from her Gosforth-based business Wheatberry. Meanwhile, the North East Vegan Festival ‘Nevfest’, which has sold out the Stadium of Light, is now running twice a year to cope with demand.

For Ted Mason whose blog Something Clean, Something Green came top in the Food & Drink category at this year’s North East Blogger Awards, the appeal of ‘clean’ is the creative challenge it presents him as a cook - although he is not a vegan, many of his recipes are, and confounding the stereotype of bland and boring is something he enjoys.

“I think challenging myself to develop recipes that are ‘clean’ and vegan has made me enjoy

food more, as there’s a lot of room to be creative and come up with new ideas, and then enjoy eating the results,” he says. “The term ‘clean eating’ has become somewhat overused - to me, it just means eating food that’s free from artificial additives, added sugar, and is generally more natural and healthy.”

“It’s food as it naturally should be, and there’s a market for it,” says Paula Donaldson, co-founder of new Whitley Bay cafe and juice bar Pulp Fiction. Paula and her fellow founders Rose Duncan and Michael Faulkner have experienced for themselves positive effects of a plant-based diet, from weight loss >>

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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HEALTHY to alleviated asthma and IBS, and though anecdotal, such potential benefits are a big draw.

“People of all ages are becoming more aware of the dangers of sugar and processed food, and might be taking steps towards eating more healthily even if they can’t do it all the time - we do a lot of post-gym takeaway dinners,” says Rose.

“Of course some people walk in, see we don’t have scones or bacon, and walk out. But a lot of people are travelling here especially - vegetarians, vegans, those on gluten- or lactose- free diets, or just people who are interested in what we’re doing.”

Yet food trends are as fickle as any fashion. Pontification about whether the avocado - the most photographed food on Instagram - is ‘overcado’ may represent the height of media navel-gazing but there’s no doubt that the smugness of #eatclean is crying out for a backlash.

Australia’s Belle Gibson caused more than a stir in the wellnessblogosphere when the lifethreatening cancer her diet had purportedly beaten back turned out to be a complete fabrication.

Indeed, the nutritional pseudoscience that the trend can attract often proves bogus at best, and dangerous at worst: cutting out multiple types of food may improve the health of one person, but lead to malnutrition in another.

The psychological implications have also begun to be flagged up,

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with multiple references in recent months to ‘orthorexia nervosa’ - a term coined in 1997 by Dr Steven Bratman to describe a compulsive fixation with healthy eating that is, in effect, a “a disease disguised as a virtue”.

“We don’t count calories, we’re not about ‘looking good naked’ clean eating is about good, whole food and plenty of it,” argues Paula. “It’s true that some people can become obsessed about what they’re putting into their bodies, but for us, what we promote is putting goodness into your body, with the shortest possible distance from food source to plate.”

And countering the assertion that regimented diets might threaten food culture by taking the joy out of eating - and more importantly, eating together as a form of social bonding - there is, in a very 21st Century way, a strong online community of blogs and forums where clean eaters offer each other advice and support through recipes, tips and success stories. Organised online but active in real life, veggie and vegan meetup groups are mushrooming across the UK, bringing like-minded people together for meals out, festivals, potlucks and more. Taking pleasure in the food you do eat clean, naked, vegan or otherwise - should never be a dirty habit.

“Eating food in its most natural state isn’t a fad,” says Paula. “It’s just food to give you a future.”

TED MASON’S GRILLED LETTUCE AND AVOCADO WITH LEMON, MUSTARD AND MAPLE VINAIGRETTE SERVES 4

Ingredients 1 Gem lettuce 1 avocado ½ lemon 3 tbsp olive oil 1 heaped tsp Dijon mustard 1 tsp maple syrup salt and pepper Method Heat a griddle pan on a high heat. Slice the lettuce lengthways into quarters, then de-stone, peel and quarter the avocado, and halve the lemon half. Drizzle with 1 tbsp olive oil, and season with salt and pepper.

When the griddle pan is hot, add the lettuce, avocado and lemon pieces, and cook for 5 mins on each cut side, or until sizzling and marked by the pan.

Remove to a serving dish while you make the dressing.

Take the cooked lemon quarters and squeeze the juice into a small bowl. Add the 2 tbsp olive oil, mustard and maple syrup, and a little salt and pepper. Whisk together thoroughly, and taste. Pour into a small jug to serve alongside the veg. www.somethingclean somethinggreen.com

TED MASON’S RAW DOUBLE CHOCOLATE CAKE WITH CASHEW/ COCONUT ICING

SERVES 8-10

Ingredients Cake 150g dates 100g oats 50g each of walnuts, pecans cashews and creamed coconut 3½ tbs raw cacao 2 tbsp chia seeds 6 tbsp water 5 tbsp maple syrup 30g cocoa nibs Icing 125g cashews, soaked overnight 50g creamed coconut 3tbsp maple syrup 2tbsp raw cacao Method Chop the dates and add to a food processor with the oats, nuts, coconut and raw cacao.

Pulse until it resembles a crude soil. Tip into a bowl.

Put the chia seeds and water in a large bowl, mix and leave for 5 mins. Add the maple syrup, cocoa nibs and the rest of the cake mix. Stir everything together really well, and tip into a lined 8-inch cake tin. Press everything down, and chill in the fridge for several hours. To make the icing, drain the cashews, and tip into a food processor with other ingredients. Process until it starts looking dough-like. Add a little water to turn it to thick icing.

Take the cake out of the fridge and spread icing on top. Put cake on a platter. Decorate with candles/glitter/berries.

L o n g h o r n s BBQuk

L ongh or nsBBQ

w w w. L o n g h o r n s b b q . c o . u k Longhorns Mosley St / Longhorns Osbourne Rd Jesmond

Morpeth Christmas Markets Monthly Farmers’ Markets Saturday 5th December 9am – 3pm

KEVI Christmas Market Saturday 28th November Christmas Market Saturday 12th December

Weekly Wednesday Markets 2nd, 9th, 16th, 23rd, 30th December 9am – 3pm

9am – 3pm

The Morpeth Market is located in the Market Place in the heart of Morpeth.

For more information on Morpeth Markets please contact Markets Manager Neil Brown at neil.brown@northumberland.gov.uk or 07909 688174

www.moreinmorpeth.co.uk

@moreinmorpeth

/moreinmorpeth

Morpeth Town Council

More in...

market appetitemag.co.uk

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FISH

Fishy business

“Cluck” & Collect The only Free Range Organic Poultry in Northumberland Reared processed and packed at Thistleyhaugh Turkeys and Geese (in season) Chickens, Ducks and portions available all year Order by 5pm Monday and collect from Thistleyhaugh on Thursday | 12 noon to 7pm Tel: 07402 737678 Email: info@northumberlandpoultry.co.uk Thistleyhaugh Farm, Longhorsley, Morpeth NE65 8RG “Yesterday we had one of your chickens, it was exceptional!

Beautiful deep rich flavour and very tender.” - Andy Logan

Chef restauranteur Simon Walsh’s new Longsands Fish Kitchen is making its mark at Tyemouth, where fantastic local seafood and shellfish is served up yards from the sea. Try these fab recipes over the holidays…

Longsands Fish Kitchen, Front Street, Tynemouth, NE30 4DZ tel 0191 272 8552, www.longsandsfishkitchen.com

OCTOPUS SALAD SERVES 4

VISIT ONE OF THE TONEY MINCHELLA CAFES IN SOUTH SHIELDS

All with delightful views, delicious coffee, hot & cold food, breakfast and of course fantastic ice cream!

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

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TONEY MINCHELLA @ Haven Point The Car Park River Drive North Promenade South Shields NE33 2TJ

Ingredients Octopus Terrine 2kg octopus 2 carrots, chopped 1 onion, diced 1 bay leaf 300ml fresh orange juice 2 litres water 2tbsp chopped dill 2 leaves gelatine 1 pint reserve cooking liquor 1 orange zest 1 tbsp diced red chilli sea salt to taste Pickled cucumber: ½cucumber, thinly sliced 100ml water 100ml white wine vinegar 100g caster sugar Garnish: 1 diced red chilli 3 breakfast radish, finely sliced 1 spring onion sliced 2 sprigs of coriander lemon oil Method Octopus terrine Place the octopus, carrots, onion, bay leaf, orange juice, water and dill in a pan over a high heat.

Once it comes to a boil turn to a low heat and simmer for 2-3 hours. Skim any scum that forms

and discard. Once your octopus is cooked take the pan off the heat and leave to cool. Strain through a sieve, saving 1 pint of the cooking liquor. Use the back of a small knife to peel away the dark skin from the body and legs making sure you get right in between the tentacles leaving only the white meat. Divide legs keeping them whole and chop up the head and body meat.

Soak the gelatine in cold water for 5 mins and then whisk into the cooking liquor. In a bowl mix the octopus meat with dill, chilli orange zest, sea salt and cooking liquor and roll up into a sausage with cling film. Chill in the fridge overnight.

Pickled cucumber: Place water, white wine vinegar and sugar in a pan and bring to a simmer. Once sugar has dissolved, cool. Pour pickle over the cucumber.

To plate: Thinly slice the terrine, remove the cling film and arrange 7 slices per plate. Mix the garnish and a drizzle of lemon oil and scatter over the top.

FISH FISH KITCHEN PIE SERVES 4

Ingredients 250g cod fillet in 25g pieces 200g salmon fillet, in 25g pieces 200g diced natural smoked haddock 4 large scallops, halved 20 cooked mussels 4 langoustine tails 20g shrimps 2tbsp chopped chives White sauce: 45g unsalted butter 55g plain flour 700ml milk 2 cloves 1 bay leaf 1 tsp salt pinch black pepper To finish the sauce: 30g unsalted butter 200g finely diced onion 100g finely diced carrot 100g finely diced celery 100ml white wine 100ml double cream juice 1 lemon salt and pepper Mashed potato: 800g peeled, diced potato 2tbsp salt 150g unsalted butter 100g warm milk freshly grated nutmeg, to taste 3 egg yolks Topping: 40g grated gruyere cheese 20g grated parmesan 2 tbsp chopped chives 4 langoustine heads

Method White Sauce: Melt butter on a low heat. Add flour and cook for 5 mins, stirring. Meanwhile, place milk in a pan with bay leaf and cloves and bring to just below a boil. Pour milk into the flour mix a little at a time, stirring, season and cook for 5 mins. To finish the sauce: Melt butter in a pan and add the vegetables. Cook for 5 mins without colouring, add wine and lemon juice and reduce by two thirds. Add white sauce and cream, simmer for 2 mins, stirring continuously. Remove from heat.

Mashed potato: Cover potato with cold water, add salt. Place on heat and bring to boil, then simmer until potatoes are cooked.

Drain well. Put potatoes back in the pan to dry out, then mash, adding butter, ½ tsp salt and warm milk. Once smooth, remove from heat, add nutmeg and egg yolks. Put mash into a piping bag fitted with a star nozzle.

To finish: Add the fish to the hot sauce, cook lightly for thirty seconds, then add the mussels, shrimps and chives. Divide between four pie dishes and pipe with the potato. Sprinkle with grated cheeses, place a langoustine head in the middle of each pie and bake at 180C/ Gas4 for 15 mins until golden, sprinkle with chives and serve.

WIN! The recipes here are from the new book, Relish North East & Yorkshire Second Helping, which features recipes from leading chefs. To win a copy of the book and dinner for two at Longsands, email your answer (with your name and address) to the question below to editor@appetitemag.co.uk by noon on January 20, 2015: How many tentacles does an octopus have?

The winner will be notified by email.

New Owners, New Food, New Menu At The Corbridge Larder we are passionate about food and we strive to provide our customers with an enticing range of fresh and food cupboard must-haves; Our produce is premium quality and locally sourced wherever possible.

18 Hill St, Corbridge, Northumberland NE45 5AA Tel: 01434 632948 | www.corbridgelarder.co.uk

Fr

d to fork... l e fi om

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 ORDERS NOW BEING TAKEN FOR CHRISTMAS POULTRY AND CHIPOLATA SAUSAGES 4 Church Street, Haydon Bridge Tel: (01434) 684990 (closed 1/2 day Tues)

21 Westgate, Haltwhistle Tel: (01434) 322322 (closed 1/2 day Wed)

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47

MANTRA THAI FIRST BIRTHDAY THE BOTANIST WINTER WONDERLAND LAUNCH

Guests were treated to an authentic four-course banquet and traditional Thai entertainment to celebrate the first birthday of Mantra Thai Restaurant, Forth Banks, Newcastle where money was raised for local charity, Ballboys, which raises awareness of testicular cancer.

Guests enjoyed the official launch of the new winter wonderland on the roof garden of bar restaurant The Botanist in Newcastle, as it approaches its first birthday.

Steven Taylor with owner Jeab Propunwong Simon Davidson, Kathleen Davidson and and his wife Sunye Propunwong Mark Hunter Alice Wheatley

The Botanist and OPR teams

Emma Campbell, Lauren Hedley and Fran Ratliff

Dan Black, Dominic Munnelly and Alex Ross

OPEN THROUGHOUT THE FESTIVE SEASON Book your Christmas & New Year Celebrations with us...

Families/Companies/Groups Set Menus from £21 & Bespoke too!

Celebrate with us this festive season Visit our website to see our menus www.irvinsbrasserie.co.uk

The Irvin Building, The Fish Quay, North Shields, Tyne and Wear, NE30 1HJ t: 0191 296 3238 e: manager@irvinsbrasserie.co.uk

Jeab Propunwong, Mayor Ian Graham, Thai dancer, Mayoress Margaret Graham, Sun Ye Propunwong

Mr Kinti, Yvonne and Amanda Kinti

Chloe Hall and Ashley Cullen

Annabel Pattinson

Traditional handmade cakes and breads Celebration Cakes • Wedding Cakes Finger Buffets • Gateaux • Patisserie Established since 1959, all our products are freshly baked on the premises using traditional baking methods.

Christmas Cakes/ Puddings/ Petit Fours/ Chocolate Truffles/ Stollen/ Chocolate Logs/ Mince Tarts/ Marzipan Fruits Available Sea Road only - Now selling coffee to sit in or takeaway 40 Villette Road Sunderland SR2 8RN Tel: 0191 5671429

24 Blandford Street Sunderland (Town Centre) SR1 2JH Tel: 0191 5675129

30 Sea Road Sunderland SR6 9BX Tel: 0191 5486061

www.mullersswissbakers.co.uk email: mullerenqs@mullerfam.plus.com

48 appetite appetitemag.co.uk mag.co.uk

DIARY FENWICK FOOD HALL LAUNCH Guests enjoyed tastes from a host of fantastic producers to celebrate the opening of the new Fenwick Food Hall following a multi-million pound investment.

CROWNE PLAZA NEWCASTLE LAUNCH The official opening of Crowne Plaza Newcastle in the Stephenson Quarter featured entertainment from fire spectacular FlameOz and a fireworks display, which, we’re delighted to report, went with a bang.

Tony Kirkham, Bridget Donaghue Nick Forbes, Darren Walsh

Newcastle Eagles stars Charles Smith and Fab Flournoy

Allison Curbishley and Steve Cram

Andrew Fox, David Clouston Nick Forbes Stephen McCall

Mariza Ampaza, Lindsey Richardson Lauren Prater

Claire Mitchell, James Ramsbotham Nina Walton

Michelle Percy, Mark Thompson, Aidan and Jill Harrison

Nadine Hudspeth, Judith Doyle Mark Robinson, Alan Beaton

Steve Kirby, Terry Laybourne, Pierre Berholotti

Pete Bonnin, Simon Bonnin, Annabel Talbot

Nick Forbes

Andrew Fox

Judith Doyle, Nadine Hudspeth

All you need for Christmas is Chocolate Organise your chocolate gift list today..

Lins Seafood

Stocking fillers galore • Luxury hampers • Beautiful boxed collections Enrobed fruits and nuts • Novelty gifts for all ages Dreamy desserts and sauces

FISHMONGERS AND SHELL FISH SUPPLIERS

SU P PLY I N G WHO L ESAL E TO T H E RESTAURAN T T RADE At Lins Seafood you’ll find freshest and highest quality fish and shellfish, caught locally and delivered daily.

VISIT US AT ALLEY 1, GRAINGER MARKET, NEWCASTLE

Order online the perfect gift and we’ll hand write a personal gift card message, wrap it all up and deliver direct to your loved one with the utmost care

TRADE ENQUIRIES AT 1 JACOBINS CHARE, NEWCASTLE UPON TYNE, TYNE AND WEAR NE1 4XD 07897 913608

www.chocolatlovers.co.uk believe in something different

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49

REVIEW

Happy Friday Jane Pikett consigns a bad week to history with dinner at Vallum Restaurant & Chef’s Room

T

here are times, dear reader, when only a cocktail will do. Mind, I hardly ever have them.

I recently spent a week in New York and didn’t have one, opting to make it a week of craft beer instead and not regretting the absence of a Manhattan in Manhattan once, which proves I can resist their brightly coloured temptations.

It’s been ages since I had something lurid in a glass adorned with a tiny parasol and a glacé cherry, until, that is, a recent Friday night after a particularly fraught week, when I was persuaded by Daren Philips, front of house man at Vallum Restaurant & Chef’s Room, to explore his Northumbrian Mist (if you will excuse the expression) - a blend of Jack Cain Gin, Passoã and Syrup with a shot of prosecco.

Daren, it transpires, is quite the mixologist, and very persuasive in the cocktail department (‘Oh, go on, it’ll do you good’. And it did...).

I soon learned that times have changed and mini parasols and glacé cherries are passé, replaced in this case by a Martini glass filled with crushed ice and a pretty pink drink accompanied by a prosecco

50 appetitemag.co.uk

chaser. And, do you know, I loved it! It was so good I had a second.

And a third. By which time I had cheered up considerably.

Daren’s revolving cocktail menu is a quirky partner for the seasonal menus at Vallum, which sits on land once trod by Roman auxiliaries in the shadow of Hadrian’s Wall. There’s a fantastic Patisserie & Deli here on the family farm, in addition to the Restaurant & Chef’s Room, which you can hire, the Paddock Marquee wedding and events venue, the Tea Room and outdoor play paddock.

At the Restaurant & Chef’s Room, the food is rustic, the flavours big, the produce grown here, raised here, foraged here. I love the bright, airy restaurant and the cosy Chef’s Room, and the fact that most of what you’re served has travelled yards rather than miles to reach your plate.

The pickled mackerel, I guess, comes a wee bit further, but the smoked beetroot is grown here, and gorgeous with hazelnuts and horseradish snow – an amazing, zingy, multi-textured delight, and pretty into the bargain.

The smoke-cured duck breast, baby gem, Cumberland Jelly, crispy Vallum egg yolk was historic, particularly the egg yolk,

a golden-crusted testicle (sorry, but it was that sort of size) with a soft centre. The Maldon salt hake was staggeringly good, and its cauliflower (I love cauliflower!) was beautiful. My friend also had an amazing seared loin of venison, which came with fabulously earthy mushrooms. Again, it looked beautiful, and tasted sublime.

We finished with some fantastic cheeses and quite a lot of a very

big red wine which Daren chose for us. By the end of it all, I was quite, erm, relaxed, so we took to the sofa in front of the fire in the Chef’s Room for coffee and brandy. Working week successfully consigned to history.

Vallum Restaurant & Chef’s Room, Vallum, Military Road East Wallhouses, Newcastle NE18 0LL, tel 01434 674 406 www.vallumfarm.co.uk

DINNING OUT DABBAWAL

Fancy something different this Christmas?

Dabbawal, newly crowned Best Casual Dining Restaurant in the UK by the British Curry Awards, is serving up a fantastic Indian Festive Feast during December, inspired by the rich tastes of Christmas in India.

The feast begins with Bombay speciality Ragda Pattice - a gorgeous pan-fried spcied potato galette served on a spicy chickpea base. The fantastic starters include Malia Chciken Tikka kebabs, Scallops Pakara, Dabbawal Calamari, and a stunning

Paneer Haryali, while the main courses showcase the best of Indian street food with a festive twist. They include the Dabbawal take on turkey (that’s Murghabi Mussallam to those in the know), Lamb Shank Rogan Josh, Lamb Kofta Biryani and Badal Jam, which is preserved lemon, goat’s cheese and aubergine guacamole.

It’s an incredible feast, served up in the colourful, buzzing surroundings of Dabbawal’s street food kitchens in Newcastle city centre and Jesmond. Unmissable!

Lunch £18.95pp / Dinner £29.95

LOCATION: 69-75 High Bridge Newcastle, NE1 6BX, tel 0191 232 5133 | 1 Brentwood Mews, Jesmond, NE2 3DG, tel 0191 281 3434 www.dabbawal.com

MICHELANGELO’S

A warm welcome awaits visitors to Michelangelo's. The intimate restaurants in Ryton and Dipton aim to reflect the true 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

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

ESLINGTON VILLA

MCKENNAS

Set in two acres of beautiful gardens in a quiet leafy district of Low Fell, the award-winning restaurant is the perfect place for your festive celebrations. The Christmas menus start from £22.50 per person for lunch and £29.50 per person for dinner. The Haswell room is ideal for private dining for larger parties. The restaurant is open for New Years Eve dinner from only £40.75 per person.

To view the Christmas menus visit our website.

McKenna’s is ready to serve up some great seasonal food and drinks this Christmas. Specially crafted dishes and cocktails compliment the finest acting in the North East. Using the freshest seasonal produce, daily specials will be cooked up by a strong team of chefs, along with the growing selection of gins and local ales.

The mezzanine space is perfect for private Christmas events, from wine receptions to three-course meals.

Reservations are a must if going to see the shows!

LOCATION: 8 Station Road, Low Fell, Gatehead NE9 6DR Tel 0191 487 6017 www.eslingtonvilla.co.uk

LOCATION: McKenna’s at Northern Stage, Barras Bridge Newcastle, NE1 7RH www.mckennasat northernstage.co.uk

NATIONAL GLASS CENTRE BRASSERIE

UNO’S TRATTORIA

The Brasserie combines a delicious, regionally inspired menu with contemporary décor, making it a perfect spot for the discerning diner.

Dishes created by the team only use the finest, freshest ingredients locally sourced and prepared with passion.

Floor-to-ceiling picture windows create a light and airy feel, which adds to the stylish yet relaxed ambience.

The Brasserie is open daily for breakfast, lunch and afternoon tea, in addition to Sunday lunch. The National Glass Centre is also available to hire for private events.

Uno’s is a family run restaurant which has been serving traditional Italian food since 1989. Our friendly staff, warm and welcoming atmosphere and delicious food has made us one of Newcastle’s most popular and enduring restaurants.

Christmas specials available alongside a full a la carte menu.

A new fantastic wine list is now available. Open: Sun 12-10pm.

Mon-Thurs 12-10:30pm, Fri & Sat 12-11pm.

LOCATION: Liberty Way, Sunderland SR6 0GL, tel 0191 515 5555 www.nationalglasscentre.com/brasserie info@nationalglasscentre.com

LOCATION: 18 Sandhill, Quayside, Newcastle, NE1 3AF Tel: 0191 261 5264 www.unotrattoria.co.uk

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51

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 RADISSON BLU HOTEL Frankland Lane, City of Durham DH1 5TA t: 0191 3727200 www.radissonblu.co.uk/durham

SARDIS 196 Northgate, DL1 1QU

SEAHAM HALL Lord Byrons Walk, Seaham, SR7 7AGt: 0191 516 1400

THE CROFT HOTEL Croft-on-Tees, DL2 2ST t: 01325 720319

SOUTH CAUSEY INN Beamish Burn Road, Stanley, DH9 0LS t: 01207 235555

COUNTY DURHAM 9 ALTERS COFFEE SHOP 19a Silver Street, DH1 3RB t: 0191 3741120 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 DH4 6PA t: 0191 5841022 KNITSLEY FARM SHOP & CAFE Knitsley, Consett, DH8 9EW t: 01207 592059 www.knitsleyfarmshop.co.uk THE LAMBTON WORM North Road, Chester-le-Street DH3 4AJ t: 0191 3871162 THE OLIVE STONE Front Street, Tantobie t: 01207 283319 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 THE PANCAKE CAFÉ 11 Crossgate, Durham, DH1 4PS t: 0191 3868070

SWEETHART COFFEE & CAKE 10 Derwent Street, Blackhill, Consett, DH8 8LU t: 01207 501100

GATESHEAD

TAVISTOCK ITALIA Penshaw View, Vigo, Birtley DH3 2JL t: 0191 4474487 VIP TEAS 7-9 Ramsay Street, High Spen, Rowlands Gill, NE39 2EL t: 01207 545180

CALEDONIAN HOTEL 68 Osborne Road, Jesmond t: 0191 2817881 THE CHERRYTREE RESTAURANT 9 Osborne Road, Jesmond NE2 2AE t: 0191 2399924 www.thecherrytreejesmond.co.uk

MADIHA INDIAN CUISINE 4 Holly Avenue West, Jesmond NE2 2AR t: 0191 2818431

WALTER DIX 1 Stirling Court, 11th Ave North, Team Valley, NE11 0JF t: 0191482 0033

DABBAWAL 69-75 Highbridge Street, Newcastle, NE1 6BX t: 0191 2325133 www.dabbawal.com

MANTRA THAI DINING Forth Banks Quayside NE1 3SG t: 0191 2326080

NEWCASTLE ADRIANOS 90 High Street, Gosforth, NE3 1HB t: 0191 2846464

ANGEETHI 168 Kells Lane, NE9 5HY t: 0191 491 4343

ARLOS CAFE & BISTRO 36-38 Brentwood Avenue, Jesmond, NE2 3DH t: 0191 2814838

THE BANK BAR & BISTRO 516 Durham Road, Low Fell NE9 6HU

ARTISAN The Biscuit Factory, Shieldsfield NE2 1AN t: 0191 2605411

THE BRASSERIE, THE SAGE St. Mary’s Square, Gateshead Quay Tyne & Wear, NE8 2JR t: 0191 4434654 www.thesagegateshead.org

AVANTI 52-54 Brentwood Avenue, Jesmond, NE2 3DH t: 0191 2814240

DANIEL FARM Sled Lane, Wylam t: 07980 914958

THE BLAGDON FARM SHOP

THE GREEN Washington Village Washington t: 0191 3402345 JASHN Whickham Bank, Swalwell NE16 3BP t: 0191 488 8505

THE BISCUIT FACTORY 16 Stoddart Street, Shieldfield, NE2 1AN t: 0191 2611103

THE LITTLE COFFEE HOUSE 4. Princesway North, Team Valley NE11 0NF t: 0191 447 3404

BLACKFRIARS Friars Street, NE1 4XN t: 0191 261 5945 www.blackfriarsrestaurant.co.uk

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

BLACKSMITHS @ MILKHOPE Milkhope Centre Blagdon T: 01670 789878 BISTRO FORTY6 46 Brentwood Avenue, Jesmond, NE2 3DHt: 0191 2818081

PIERIS 2 Parson Drive, Ryton t: 0191 4136444

THE BROWNIE BAR Eldon Garden Shopping Centre, Percy Street, Newcastle, NE1 7RA www.browniebar.co.uk

PUMPHREY’S COFFEE LTD. Bridge Street, Blaydon NE21 4JH t: 0191 4144510

THE CYCLE HUB Ouseburn, Quayside NE1 1BU t: 0191 276 7250

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 SIDEGATE GALLERY Gateshead Road Swalwell NE15 5LG t: 0191 4883253 SIX THE BALTIC Baltic Quay, Mill Road, Gateshead, NE8 3BA t: 0191 4404948 STAITHS CAFE 1 Autumn Drive, Gateshead NE8 2BZ t: 077333 35313

52 appetitemag.co.uk

MATTHEW’S CHEESE 23-24 Grainger Arcade Grainger Market t: 0191 2324265

GEORGE PAYNE BUTCHERS 27 Princes Road, Brunton Park, Gosforth, NE3 5TT t: 0191 2362992

MCCROUZER CAFE 11-15 Starbeck Avenue NE2 1RH. www.mccrouzer.com @mccrouzer

ELECTRIC EAST St. James Boulevard Waterloo Square, NE1 4DN t: 0191 2211000

MCKENNAS Northern Stage, Barras Bridge Newcastle, NE1 7RT t: 0191 2427242 www.mckennasatnorthernstage. co.uk

ERNEST 1 Boyd Street, Shieldfield, NE2 1AP t: 0191 2605216

GINGERS COFFEE & WINE DANCE CITY Temple Street, Newcastle, NE1 4BR t: 0191 2695590 Milkhope Centre, Berwick Hill Road, Newcastle NE13 6DA t: 01670 789924 enquiries@theblagdonfarmshop.co.uk www.theblagdonfarmshop.co.uk

HAVELI 3-5 Broadway, Darras Hall, NE20 9PW. t: 01661 872727

NO.95 95 High Street, Gosforth, NE3 4AA t: 0191 2130033

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 TASTE OF PERSIA 14 Marlborough Crescent, Newcastle Upon Tyne, NE1 4EE t: 0191 2210088 TYNESIDE COFFEE ROOMS 2nd Floor Tyneside Cinema, 10-12 Pilgrim Street. t: 0191 2275520 THYME SQUARE CAFE 5 Station Road, South Gosforth NE3 1QD t: 0191 2854603

NINO’S The Gate t: 0191 2615799

UNO’S 18 Sandhill, Quayside, Newcastle, NE1 3AF t: 0191 2615264

OAK COFFEE HOUSE Inside Barker & Stonehouse Strawberry Buildings NE1 4PQ

THE WILD TRAPEZE 63 Heaton Road, Heaton NE6 5HE t: 077101 47301

OLIVE & BEAN 17/19 Clayton Street, Newcastle, NE1 5PN t: 0191 2330990

NORTH TYNESIDE ALLARDS Front Street, Tynemouth t: 0191 4473252

THE HERB GARDEN Arch 8 Westgate Road, Newcastle. NE1 1SA t: 0191 2220491

OLIVERS CAFE The Grainger Market Arcade, NE1 5QF

HOUSE OF TIDES 8 Close, NE1 3RN t: 0191 230 3720 www.houseoftides.co.uk

PANIS 61-65 High Bridge Newcastle NE1 6BX t: 0191 2324366

HOTEL DU VIN Allan House, City Road Newcastle, NE1 2BE t: 08447 364 259

THE PARLOUR Blagdon, NE13 6DQ t: 01670 789935 www.theparlouratblagdon.co.uk

HOTEL INDIGO Fenkle Street, Newcastle, NE1 5XU t: 0191 300 9222 www.mpwsteakhousenewcastle.co.uk

PEACE & LOAF 217 Jesmond Road, Jesmond NE2 1LAt: 0191 281 5222

BROWNS SALT HOUSE 6-7 Victoria Crescent Cullercoats, NE30 4PN

PINK LANE COFFEE 1 Pink Lane, NE1 5DW

BUDDHA LOUNGE 76 Front Street, Tynemouth t: 0191 2708990

JESMOND DENE HOUSE Jesmond Dene Road, Jesmond, NE2 2EY t: 0191 2123000 THE KITCHEN@OSBORNES 61 Osborne Road, Jesmond, NE2 2AN t: 0191 2402811 www.osbornesjesmond.co.uk KRACKLIN 1 Market Street, NE1 6JE t: 0191 3400320

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

CAFÉ ROYAL 8 Nelson Street, Newcastle, NE1 5AW t: 0191 2313000

LINDSAYS TO GO Alley 1, Grainger Market, Newcastle. t: 0191 2612995

CAFFE VIVO 29 Broad Chare, Quayside, NE1 3DQ t: 0191 2321331

LINS SEAFOOD Alley 1, Grainger Market

CAFFE Z Goldspink Lane, Sandyford, NE2 1NQ t: 0191 2304981

MA’IDA The Old Co-op Buildings Hexham Road, Walbottle NE15 9SR t: 0191 2670987

DENES DELI 244 Jesmond Road Jesmond NE2 1LD t: 0191 2818200

FRATELLI Bell Villas, Ponteland, NE20 9BE t: 01661 872195

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

DABBAWAL 1 Brentwood Mews, Jesmond NE2 3DG t: 0191 2813434

MALMAISON Quayside, Newcastle, NE1 3DX t: 0191 245 5000 www.malmaison.com

SAUSAGE EMPORIUM Arch 6 Westgate Road t: 0191 3403082 www.thesausageemporium.com

LONGHORNS Mosley Street & Osbourne Road, Jesmond www.longhornsbbq.co.uk

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 RU The Kennilworlth Hotel 44 Osborne Rd, Jesmond Newcastle, NE2 2AL T:0191 281 9111 www.enjoyru.co.uk SACHINS Forth Banks, Newcastle, NE1 3SG t: 0191 2619035 www.sachins.co.uk

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

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 www.garethjameschocolatier.co.uk

advertise here... Call 01661 844115 or visit www.appetitemag.co.uk for more information.

THE GRAND HOTEL Grand Parade, Tynemouth, NE30 4ER t: 0191 2936666 www.grandhotel-uk.com

BATTLESTEADS HOTEL Wark, Hexham NE48 3LS t: 01434 230209 www.battlesteads.com

HOW DO YOU DO 10 East Parade, Whitley Bay NE26 1AP t: 0191 2533050

BIN 21 50 Bridge Street, Morpeth NE61 1NL. t: 01670 504901

DI MEO’S ICE-CREAM PARLOUR 9 Marine Avenue, Whitley Bay t: 0191 2523814

BLYTH BOATHOUSE Quay Road, South Harbour Blyth NE24 3PA t: 01670 369052

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 BAR & KITCHEN The Arcade, Tynemouth, NE30 4BS t: 0191 2577061 LONGSANDS FISH KITCHEN 27 Front Street, Tynemouth NE30 4DZ t: 0191 2728552 LOTTIE MCPHEES CUPCAKES 195 Park View, Whitley Bay, NE26 3RD t: 0191 4479632 www.lottiemcpheescupcakes.com MISTER WOODS COFFEE TYNEMOUTH Front Street t: 0191 2575556 WALLSEND The Forum t: 0191 2954268 NORTH SHIELDS Railway Street t: 0191 2592559 TYNEMOUTH Broadway t: 0191 2964412 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

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

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

L.ROBSON & SONS Haven Hill, Craster, NE66 3TR t: 01665 576 223 R.MARTIN BUTCHERS 21 Newgate Street, Morpeth NE61 1AW t: 01670 513359

JASPERS 8 Bridge Street, Amble, NE65 0DR t: 01665 714724

ROTHBURY FAMILY BUTCHERS Townfoot, Rothbury, NE65 7SL t: 01669 620744

RIVER CAFE 50 Bell Street, The Fish Quay NE30 1HF t: 0191 2966168

CORBRIDGE LARDER Sanderson Arcade, Morpeth, NE61 1NS

MASSEY’S 26 Middle Street, Corbridge, NE45 5AT t: 01434 633130

THE WOODEN DELI S59 Saville Street, North Shields, NE30 1AY t: 0191 2964656

CORBRIDGE COOKSHOP 15 Middle Street, Corbridge NE45 5AT t: 01434 632582

MATFEN HALL Matfen Village, NE20 0RH t: 01661 886500

THE COUNTRY BARN Widdrington Farm, Morpeth NE61 5EA t: 01670 760181 www.thecountrybarn.co.uk

MISTER RIDLEY’S ICE & COFFEE PARLOUR Ridley Park, Blyth

AMBLE BUTCHERS 31 Queen Street, Amble, NE65 0BX t: 01665 712700

THE PLOUGH 24 Bondgate Without, Alnwick NE66 1PN t: 01665 602395

ROBSON & SONS LTD QUALITY BUTCHERS 2 Meal Market, Hexham, NE46 2DA t: 01434 602049

PULP FICTION 193 park view Whitley bay NE26 3RD t: 0191 252 2205

ALLENDALE TEA ROOMS Market Place, Allendale, NE47 9BD t: 01434 683575

TEA AND TIPPLE 18 Market Place, Corbridge, NE45 5AT t: 01434 632886 www.teaandtipple.com

JIGGERY POKERY Tea Room, 3 Dene Workshops, Mickley, Stocksfield, NE43 7BG t: 01661 842256

LANGLEY CASTLE Langley-on-Tyne, Hexham NE47 5LU t: 01434 688888

DANIELLES BISTRO East Gate, Hexham t: 01434 601122 DOXFORD HALL HOTEL & SPA Chathill Alnwick, NE67 5DN t: 01665 589700 www.doxfordhall.co.uk

THE ANGEL INN Main Street, Corbridge, NE45 5LA t: 01434 632119

DUCK HOUSE 2-3 Old Town Hall Building, Princes Street, Corbridge t: 01434 633698

BARN AT BEAL Beal Farm, Berwick upon Tweed, TD15 2PB t: 01289 540044

DUKE OF WELLINGTON Newton, NE43 7UL t: 01661 844446

MIVESI No.2 Market Place, Alnwick NE66 1HS t: 01665 606947 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

LATIMERS Shell Hill, Bents Road, Whitburn, SR6 7NT t: 0191 5292200

SWINNEYS 60 Front Street West, Bedlington, NE22 5UB t: 01670 824444

THE PUDDING PARLOUR Bluebird House, Haugh Lane Ind Est, Hexham, NE46 3PU

CHILLINGHAM CASTLE Chillingham, Alnwick NE66 5NJ t: 01668 215359

THE COQUETVALE HOTEL Station Road, Rothbury NE65 7QH t: 01669 622900

HAPPY ORGANIC 42 Front Street, Cleadon t: 0191 5363623 www.happyorganic.org

SYDNEYS BISTRO 9a Battle Hill, Hexham, NE46 1BA t: 01434 603474

IL PICCOLO St Helens Street, Corbridge, NE45 5BE t: 01434 634554

JOLLY FISHERMAN 9 Haven Hill, Craster, NE66 3TR t: 01665 576 461

SWALLOW FISH ‘Fishermans Kitchen’, 2 South Street, Seahouses, NE68 7RB t: 01665 721052

THE OLD STOREHOUSE Links Road, Amble NE65 0SD t: 01665 710500

CAFE DES AMIS 52 Newgate Street, Morpeth NE61 1PB t: 0758 5614156

THE CHOCOLATE SPA 1 Fenkle Street, Alnwick NE66 1HW

G.H PICKINGS BUTCHERS East Boldon, NE36 0SE t: 0191 5367359

ST AIDAN HOTEL Seafront Seahouses NE68 7SR t: 01665-720355

RUTHERFORDS OF MORPETH Coffee Shop 10-16 Bridge Street, Morpeth NE61 1NJ t: 01670 512458

THE CHOCOLATE GALLERY Oldgate, Morpeth NE61 1PY t: 01670 505481

South Road Belford, NE70 7DP t: 01668 219662 www.sunnyhillsfarmshop.co.uk

THE OLD BOATHOUSE Just by the Harbour, Amble, NE65 0AA t: 01665 711232

ICE BAR 62 Newgate Street, Morpeth NE61 1BQ

MANZIL TANDOORI RESTAURANT 2B Oldgate, Morpeth, NE61 1LX t: 01670 515405

ACTIV CYCLES Gresham House, Corbridge NE45 5AH t: 01434 632950 www.activ-cycles.co.uk

NORTHUMBERLAND SAUSAGE COMPANY Wark Village Farm Store Hexham Road, Wark, NE48 3LR t: 01434 230221 www.northumberlandsausage company.com

CAFÉ NO 6 Market Place, Corbridge, NE45 5AW t: 01434 634356

CORBRIDGE LARDER 18 Hill Street, Corbridge, NE45 5AA t: 01434 632948 www.corbridgelarder.co.uk

NORTHUMBERLAND

NORTHUMBERLAND CHEESE CO, The Cheese Farm, Green Lane, Blagdon, NE13 6BZ t: 01670 789798 www.northumberlandcheese.co.uk

R.TURNBULL & SONS FAMILY BUTCHERS 33-35 Market Street, Alnwick, NE66 1SS. t: 01665 602186 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 SAATHI 28 Priestpopple, Hexham NE46 1PQ t: 01434 603 509 SHAMBLES 59 Bridge Street, Morpeth NE61 1PQ t: 01670 516688 THE SHORELINE CAFE 1 Church Street, Craster NE66 3TH t: 01665 571251 SMALL WORLD CAFE 27-28 Market Place, Hexham NE46 3PB t: 01434 606200 SPURELLI ICE CREAM The Old Chandlery, Coquet Street, Amble, NE65 0DJ t: 01665 710890 www.spurreli.com THE SUN INN High Church, Morpeth, NE61 2QT t: 01670 514153 SUNNYHILLS OF BELFORD

NUMBER 4 4 St Bedes, Station Road, East Boldo, NE36 0LE t: 0191 447 9797 ORANGEGRASS 7 Mount Terrace, South Shields, NE33 1PY t: 0191 455 8555

TOMLINSONS CAFÉ AND BUNK HOUSE Bridge Street, Rothbury, NE65 7SF t: 01669 621979

THE PANTRY 289 Sunderland Road, NE34 6RB t: 0191 4561876

VALLUM FARM East Wallhouses, Military Road, NE18 0LL t. 01434 672652 www.vallumfarm.co.uk

THE PANTRY 19 East Street, Whitburn SR6 7BY t: 0191 5292798

WARDEN FARM SHOP Boatside Bus Centre, Warden, Hexham NE46 6SH t: 01434 394120 www.wardenfarmshop.co.uk WATLING COFFEE HOUSE 11 Watling Street, Corbridge NE45 5AG t: 01434 634820 WHEELBIRKS FARM Stocksfield, NE43 7HY t: 07717 282 014 e: theparlour@wheelbirks.co.uk www.wheelbirks.co.uk WHITE SWAN HOTEL Bondgate Within, Alnwick.

Northumberland, NE66 1TD t: 01665 602109 www.classiclodges.co.uk WMH FARM FRESH MEATS Haydon Bridge, Haltwhistle

SOUTH TYNESIDE

TAVISTOCK RETRO @ THE STANHOPE Stanhope Road, South Shields, NE33 4SS t: 0191 4565670 TONEY MINCHELLA @ THE PARK South Marine Park, Beach Road, NE33 2NN t: 0191 456 6125

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

BISTRO ROMANO 63 Front Street, Cleadon, SR6 7PG t: 0191 519 1747

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 COLMANS FISH AND CHIPS 176 -186 Ocean Road, South Shields, NE33 2JQ t: 0191 4561202 www.colmansfishandchips.com CLIFTON COFFEE HOUSE The Clifton 101 Ocean Road, NE33 2JL t: 0191 455 1965

MAC ‘N’ ALLI Retail 6 Village Centre, Sea Winnings Way, NE33 3NE t: 0191 4548258

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

appetitemag.co.uk

53

CRANBERRY MERINGUE ROULADE WITH COINTREAU ORANGE CREAM This cranberry roulade is fabulous, festive and fun. The tartness of the cranberries complements the sweetness of the meringue, it’s quick to make and can be frozen.

INGREDIENTS

For the meringue 5 egg whites 275g caster sugar 50g flaked almonds For the filling 250g fresh cranberries 100g caster sugar grated zest and juice of half an orange 300ml double cream 3 tbsps Cointreau

Preheat the oven to 200C/Gas6. Line a 35cmx23cm Swiss roll tin with lightly greased baking parchment. Whisk the egg whites until very stiff, then gradually add the sugar. Spread the mixture into the prepared tin and sprinkle with the almonds.

Bake in the oven for 10 mins then reduce the heat to 160C/Gas3 and continue to cook for a further 15 mins. Remove from the oven and turn almond side down on to a sheet of baking parchment. Allow to cool.

To make the filling, place the cranberries in a saucepan with the sugar, orange juice and zest and simmer until softened and syrupy.

Take off the heat and allow to cool. When ready to assemble, whisk the cream and the Cointreau until the mixture stands in soft peaks. Spread the cool cranberry mixture evenly over the roulade then spread the cream over. Roll up from the long end fairly tightly, don’t worry if it cracks a little. Place on a serving plate and chill before serving.

To freeze, place the filled and rolled roulade on a suitable platter overnight. Then wrap in a double layer of foil. Allow to defrost slowly for several hours.

Tip: Decorate with chocolate holly and crystallised cranberries. For the holly leaves paint melted chocolate onto the back of clean holly or bay leaves, set in the fridge, repeat with another layer of chocolate, set, then peel off. For the crystallised cranberries, soak fresh uncooked cranberries in sugar syrup, roll in caster sugar and leave to dry for a few hours. (Courtesy of www.berryworld.co.uk)

cut out and save

METHOD

BERRY CHRISTMAS

The next appetite is out in February 2016. In the meantime, visit us at www.appetitemag.co.uk

54 appetitemag.co.uk

www.dabbawal.com

NOW TAKING BOOKINGS FOR CHRISTMAS 2015 69-75 High Bridge, Newcastle upon Tyne, NE1 6BX. Telephone: 0191 2325133 Email: highbridge@dabbawal.com 1 Brentwood Mews, Jesmond, Newcastle upon Tyne, NE2 3DG Telephone: 0191 2813434 Email: jesmond@dabbawal.com www. dabbawal.com