ISSUE 34
www.appetitemag.co.uk
February/March 2016
TICKLE YOUR TASTEBUDS...
fab recipes!
PLEAS E TAK
E A C O PY
e v o l f o d o the fo IT’S CHOCS H’AWAY FOR VALENTINE’S DAY! inside Punjabi nights // Superfood ’16 // La dolce vita // In a stew // Just (Valentine’s) desserts
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Valentine’s Day Sunday February 14
Four-course romantic feast plus welcome drink £29.95pp Available noon till 10pm at Jesmond and 5pm-10.30pm at High Bridge
WINNER of the UK’s Best Casual Dining Restaurant at the British Curry Awards 2015 Recommended by The Sunday Times, Harden’s Guide, Buzzfeed
Street food pioneers of the North East Jesmond and High Bridge, Newcastle 69-75 High Bridge, Newcastle, NE1 6BX, Tel: 0191 2325133, Email: highbridge@dabbawal.com, Web: www.dabbawal.com 1 Brentwood Mews, Jesmond, NE2 3DG, Tel: 0191 2813434, Email: jesmond@dabbawal.com, Web: www.dabbawal.com
Editor ponders the benefits or not - of an abstemious start to the year... As I write, dear reader, I find my mind turning to gin, which would be acceptable, were it not 10am on a wet Wednesday. No wonder they call it Mother's Ruin. I've found myself musing on the many health-giving properties of gin quite a lot recently; no doubt prompted by Dry January, which, because my body is a temple (and I still have a Christmas hangover), I have now extended into February. Mind, I was eating some particularly delicious gourmet gin and tonic popcorn last night, but I don't think that counts. You'd think Dry January were the ultimate torture meted out by the Marquis de Sade, the way people (me included) have gone on about it. Does this make us all proto-alcoholics or is our over-indulgence in alcohol during the rest of the year simply another symptom of the excessive consumption which permeates everything (says she, who's devoted six pages to the delights of chocolate in this edition). There's nothing more dull, in my opinion, than being told we shouldn't
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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
have this or that or the other - we're a long time dead, after all - but you can't deny the fact that our drinking habits have changed for the worse since routine alcohol consumption was so frowned upon, women took their gin in a china teacup. My parents, hardly paragons of virtue in the drinks department, wouldn't have considered necking a bottle of wine with dinner every evening, in the same way that they wouldn't crack open the Cinzano unless they had friends round. So how is it now the most normal thing in the world to down a few glasses every evening - thus necessitating an annual cleanse come January?
PLACE YOUR ORDER 4GreatCLUB places, great offers 6 FEED...BACK Foodie news and views 8 PUNJABI NIGHTS Dinner at Sachins: The verdict 12 IT'S A DATE Foodie events across the region 14 IN A STEW George Payne's oxtail stew 16 THE KITCHEN GARDEN Water, water, everywhere... 18
LA DOLCE VITA Behind the scenes at Ludovici Limoncello
Mind, it's not all bad. We don't have to drink Cinzano anymore because we can buy an okay wine at Tesco, no-one bats an eyelid when I order a pint in the pub, and I can't remember the last time I concealed my tipple in a teacup. Roll on spring... and the return of Jane Pikett, Editor Mother's Ruin.
22 THE GRAZER Oranges are not the only fruit, but..!
appetite.
34 NEW KIDS A taste of the new foodie kids on the block
TICKLE YOUR TASTE BUDS...
24 CHOC TACTICS The artisan producers with a sweet tooth 28 THE FOOD OF LOVE Chocoloate - not just for Valentine's 30 SUPER 16 16 superfoods for 2016 42
Editorial 01661 844 115
THE DIARY Beautiful people, beautiful foodie places
Advertising 01661 844 115
46 JUST DESSERTS Raspberry and white chocolate tart
Jane Pikett - jane@offstonepublishing.co.uk
Joanne O’neil - joanne@appetitemag.co.uk Website www.appetitemag.co.uk Designed & Published by
Unit One, Bearl Farm, Stocksfield Northumberland, NE43 7AL Photography Peter Skelton www.photo-psp.co.uk Nicky Rogerson www.nrphotography.co.uk
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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
DELICATESSEN- Movenpick
Valentine’s Gifts
Ice Cream Parlour, panini, craft beers, superb selection of antipasto, olives, cheese, salami, wines. Food to take home.
STUZZICO WINE BAR Tapas, Fine Wines, Italian Beers, Aperitivi and Liqueurs.
Please ring 01434 634554 to book, St Helen's St NE45 5BE @il_piccolo_deli
Il Piccolo At Corbridge
www.ilpiccolo.co.uk
O da pen 9. ys f 30 ro am m
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FARM SHOP Offering an excellent range of delicious homemade cakes, scones, quiches, savoury pies, soup and tempting desserts, all produced in our own Farm Kitchen.
TEA ROOM Is licensed and we serve a variety of beers and wines. We have a menu to suit everyone’s needs from morning coffee and breakfast to afternoon tea as well as home cooked lunches ranging from a simple sandwich to a daily ‘Specials Board’. BROCKSBUSHES FARM SHOP & TEA ROOM Corbridge, Northumberland, NE43 7UB tel: 01434 633100 email: caroline@brocksbushes.co.uk
www.brocksbushes.co.uk
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CLUB
LUXURY AFTERNOON TEA AT OAK CAFÉ
FREE HOT DRINK AT CORBRIDGE LARDER
Oak Café in Barker & Stonehouse, Newcastle is offering appetite readers luxury afternoon tea – including pastries, sandwiches and a glass of pink fizz - for £18pp (normally £30pp) until March 14 2016. Oak Café at Barker & Stonehouse, Strawberry Buildings, Newcastle NE1 4PQ, tel 0191 261 6969 www.facebook.com/ cafeoaknewcastle
The Corbridge Larder is offering appetite readers a free hot drink with any breakfast or lunch order until March 14 2016. Corbridge Larder, Hill Street Corbridge, NE45 5AA tel 01434 632 948 www.corbridgelarder.co.uk
STEAK AND WINE FOR £20 AT THE DANIEL FARM SHOP & TEAROOM The Daniel Farm Shop & Tearoom, Wylam is offering appetite readers a choice of two steaks plus a choice of sauces and a bottle of red or white wine for £20 from February 8-21 2016. Add a box of handmade chocolates for an extra £5. Daniel Farm Shop & Tearoom, Sled Lane, Wylam tel 01661 853 849 www.facebook.com/ danielfarmwylam
15% OFF AT SHORELINE CAFÉ The Shoreline Café, Craster is offering appetite readers 15% off when you spend £20 or more over the Valentine’s and Mother’s Day weekends (Feb 13-14 & Mar 5-6). Shoreline Café, Church Street Craster, Alnwick, NE66 3TH tel 01665 571 251
BUY-ONE-GET ONE-FREE HOT DRINK AT THE STAITHS CAFÉ The Staiths Café, Dunston is offering appetite readers buyone-get-one-free on any hot drink until March 14 2016. The offer is available 2pm-8pm Monday-Saturday. Staiths Café, Autumn Drive Gateshead, NE8 2BZ tel 07733 335 313 www.thestaithscafe.co.uk
LUNCH AND FIZZ FOR £20 AT BLACKFRIARS Blackfriars Restaurant, Newcastle is offering appetite readers a three-course lunch and a glass of fizz for £20 until March 31, 2016. North East-inspired lunch menu available Monday-Saturday. Blackfriars Restaurant, Friars Street, Newcastle, NE1 4XN tel 0191 261 5945, www. blackfriarsrestaurant.co.uk
*On production of this magazine or a print-out of the offer from www.appetitemag.co.uk
CLUB FREE MIXED COLD MEZZE AT PIERI'S Pieri's, Ryton is offering appetite readers a free mixed cold mezze board when two dine from the main menu until March 14 2016. Pieri's, Parsons Drive, Ryton NE40 3RA, tel 0191 413 6444 www.facebook.com/PieriMediterranean-Grill-Houseand-Cocktail-bar
BUY-ONE-GETONE-FREE AT THE JIGGERY POKERY SHOP The Jiggery Pokery Shop, Mickley is offering appetite readers buy-one-get-one-free on its new range of breakfast rolls until February 29 2016. Available 9am-noon every day. The Jiggery Pokery Shop Unit 3, Dene Workshops Mickley, Stocksfield NE43 7LY, tel 01661 842 256 www.jiggery.co.uk
ANY TWO BREAKFASTS FOR £10 AT LONGSANDS Longsands, Tynemouth is offering appetite readers any two breakfasts for £10 until March 14 2016. Longsands, Front Street Tynemouth, NE30 4DZ tel 0191 272 8552, www. longsandsfishkitchen.com
TWO TAPAS AND DRINK FOR £5 AT LA TAVERNA La Taverna, Ryton is offering appetite readers two tapas and a pint of beer or a glass of house wine for £5 until March 14 2016. La Taverna, Stella Bank Ryton, NE21 4LU tel 0191 413 2921 www.michelangelohotel.co.uk
BUY-ONE-GET ONE-FREE AT THE LITTLE COFFEE HOUSE The Little Coffee House, Team Valley is offering appetite readers buy-one-get-one-free on any cupcake or scone with coffee until March 14 2016. The Little Coffee House Princesway, Gateshead NE11 0NF tel 0191 447 3404 www.facebook.com/ thelittlecoffeehouse
Romantically French... Savour the great tastes of France
Treat your Loved One this Valentines Open from 5.30pm, Sunday 14th February. Mothering Sunday Open from 12 until 3pm Sunday 6th March. 4-6 GILESGATE, HEXHAM, NORTHUMBERLAND NE46 3NJ Tel 01434 609 943 www.bouchonbistrot.co.uk
The true taste of the Mediterranean
AFTERNOON TEA OFFER FROM LANGLEY CASTLE Langley Castle, near Hexham is offering appetite readers buy-one-get-one-half-price on afternoon tea (normally £18.50pp) until March 14 2016. Langley Castle, Langley near Hexham, NE47 5LU tel 01434 688 888 www.langleycastle.com
FREE CHOCOLATE BROWNIE WITH CORNFLAKE ICE CREAM AT HINNIES Hinnies, Whitley Bay is offering appetite readers a free warm chocolate brownie and cornflake ice cream when they enjoy a two course lunch until March 31 2016. Available Tuesday-Friday. Hinnies Restaurant, East Parade, Whitley Bay, NE26 1AP tel 0191 447 0500, www.hinnies.co.uk
EARLY BIRD SPECIAL
Mon-Sat 12-7pm from only £4.95 (lookout for new dishes added to our revised menu) Sunday Lunches from £5.95 Book now for Valentines & Mothers Day
La Taverna at Michelangelos
Real Ale & Tapas
Stella Road, Ryton NE21 4LU - Tel: 0191 413 2921 Also at Hill Top, Dipton, Stanley DH9 9JY - Tel: 01207 571040 www.michelangelohotel.co.uk
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FEEDBACK
FEED...BACK! Broom House Farm
FOOD, FARMING & FUN
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
FARM SHOP We breed, rear and sell our own well hung pure Aberdeen Angus beef, lamb, mutton, Saddleback pork, ham, bacon and gluten free burgers & sausages. Come and look at our amazing meat display in the Farm Shop. COFFEE SHOP Delicious cakes and freshly ground coffee. English breakfasts, Tasty Snacks and Traditional Sunday Roasts, made with scrumptious ingredients from our butchery. Now serving Afternoon Tea.
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
www.broomhousedurham.co.uk • Follow us on Facebook
Every drop of spurreli icecream is made with passion and enthusiasm from start to finish. So take your time and enjoy!
“Simply Incredible” Jean-Christophe Novelli “Just so smooth, amazing. 10 out of 10!” Antonio Carluccio
Pure Arabica Coffee Ice-Cream
Sea Buck Thorn Ice-Cream
Pure Sicilian Pistachio
Asian Ginger Ice-Cream 3
Real Banana Ice-Cream 3
EAT TO THE BEET! BEETROOT SOUP WITH CUMIN CASHEW CREAM Serves 6 Ingredients For the cumin cashew cream: 150g raw cashews, soaked & drained 1 lime, zested 2 tbsp lime juice 80ml coconut milk or water ¼ tsp sea salt 1 tsp ground cumin For the coconut beetroot soup: 3 tbsp coconut oil or olive oil 1 onion, chopped 5 cloves garlic, crushed 2 tsp fresh ginger, grated and peeled ½ tsp ground cumin ½ tsp ground paprika ½ tsp sea salt 250g pack of ready cooked beetroot 235ml full-fat canned coconut milk 705ml vegetable or chicken stock 1 tsp cider vinegar fresh parsley and pumpkin seeds
SWEET APOLOGY Raspberry & Kirsch Sorbet
Ricotta & Coco Pesto
Raspberry Sorbet
Banana & Caramello
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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D’oh! Big apologies to the lovely folks at Pana Chocolate. We gave them a shout-out in the last edition of appetite for their fab gift packs, which we said came in at £19.99. They don’t – they’re a bargainous £13.90 – more excuse, should you need it, to indulge. Buy them here www.panachocolate.com
Method Place raw cashews in a large bowl and cover them with two inches of water. Allow to soak overnight (or at least 4 hours). Strain water from the cashews and put them into a small blender or food processor. Add the lime zest, lime juice, coconut milk, sea salt and cumin and blend until smooth. Refrigerate until ready to use. Heat the oil in a medium frying pan and gently cook the chopped onion, stirring occasionally until the onion begins to brown (10-12 mins). Add the garlic, ginger, cumin, paprika, and salt. Sauté for an additional 3 mins. Add the sautéed onion/garlic mixture to a blender along with the beetroot, coconut milk, vegetable stock and vinegar. Blend until smooth. Pour the soup into a saucepan and heat. Serve soup with a drizzle of cumin cashew cream, raw pumpkin seeds and freshly chopped parsley.
FEEDBACK Early Bird Special
Dave Coulson
12-7pm Mon - Thurs and 12-6pm Fri-Sat £7.95 for 2 courses £9.95 for 3 courses John Calton
FISHY BUSINESS
CONGRATS!
A little bird tells us that the excellent Jolly Fisherman at Craster is opening a city centre outpost on Newcastle Quayside. We LOVE the seafood at the pub in Craster and its sister on the Quayside promises much. If you haven’t been to the Fisherman at Craster, it’s opposite the excellent Robson’s fish smokery and is perfectly placed for a pint of ale and local food to reward you for the walk from Low Newton. Roll on March, when the new one is due to open on the Quayside. www.facebook.com/ JollyontheQuay
Big congratulations to two of our fave chefs. Dave Coulson of Peace & Loaf has been awarded two AA Rosettes, while John Calton of North Shields’ The Staith House has been awarded the Gastropub Chef of the Year at the Estrella Damm Top 50 Gastropubs Awards. Nice work, chaps! Peace & Loaf, Jesmond Road Newcastle, NE2 1LA, tel 0191 281 5222, www.peaceandloaf.co.uk The Staith House, Low Lights North Shields, NE30 1HF tel 0191 270 8441 www.thestaithhouse.co.uk
Mediterranean Grill House and Cocktail Bar Authentic Greek and Turkish Cuisine
Starters (choose 2)
Humus * Cacik * Aubergine Salad Stuffed Vine Leaves * Cheese Roll Stuffed Pepper * Soup of the day
Main Course
Adana * Chicken Shish Grilled Chicken Wings * Roasted Chicken Lamb Moussaka * Kofte Special Homemade Chicken Wrap Vegetable Moussaka (v)
Desserts
Tea, Coffee, Ice Cream or Dessert of the Day
OPEN : Mon-Thurs: 12 - 9.00pm | Fri-Sat: 12 - 10pm | Sun: 12 -9pm Parsons Drive, Ryton NE40 3RA – Tel: 0191 4136444 – Visit us on facebook
TOP TWEETs! Our pick of the last month on Twitter
Simon Walsh (@simonwalsh7): Give it a go #eatmorefish RT @appetitemaguk: Fish Kitchen Pie
The Head of Steam (@headofsteamHQ): Back on sale at @HOS_Durham: Chimay cheeses to complement their beerses #PoweredbyBelge #craftbeerhour #tryanuary
Chloe Dawson (@newgirlintoon): Found my @appetitemaguk in record time this month! Blagdon@Fenwick (@Blagdonfenwick): #butcher #meat #golocal #haggis #burns @fenwicknew @TasteClubHQ @q_guildbutchers @blagdonfarmshop @appetitemaguk
Dabbawal (@Dabbawal): Thanks for the mention @appetitemaguk
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REVIEW
Hot date Dean Bailey ditches the new kids on the block in favour of a Newcastle institution
VALENTINES & MOTHERS DAY
CAKES AVAILABLE
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
FRESH, DELICIOUS AND TRULY LOCAL
Valentines Weekend Steak Special Fri 12th + Sat 13th Feb
All your favourite steaks for £5 Buy two and get a FREE sauce
Traditional beef and free range poultry raised here at Blagdon Farm Award winning home cooked food prepared with the best ingredients in our farmshop kitchen. Everything you could need for a delicious Valentines or Mothers Day! Orders taken
Open Tuesday-Saturday 10am-5pm Sunday 11am-4pm Open every Bank Holiday 16-18 The Milkhope Centre, Berwick Hill Rd, Blagdon, NE13 6DA T: 01670 789924 E: enquiries@theblagdonfarmshop.co.uk
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confession, dear reader; I had never been to Sachins – a Newcastle legend in its own lunchtime before venturing forth to do this review. My problem is, I’m easily distracted by new things, and with some 20 new restaurants opening in Newcastle in the last 12 months, many of them claiming to have reinvented, well, everything, there have been a lot of distractions. But, under the direction of our good lady editor, who called me what I’ll paraphrase as a ‘numpty’ for having never visited one of the city’s most successful restaurants of the last 30 years, it’s time to break the cycle. And having flitted about so much in the last few months, there’s a lot of good things to say about the city’s food scene, and some not so good. Firstly, the lack of proper plates, which I do miss when I’m fighting to keep my dinner on a chopping board. At Sachins, there’s no need to distract from the excellent food, so plates are reassuringly present. My limited experience tells me that if you’re visiting for the first time, put yourself in the hands of the chef and start with his selections from the tandoori, from the historic lamb and chicken kebabs, to the powerful peshwari murgh tikka, to the succulent seekh kebab. Put yourself also in the capable hands of your waiter, because in addition to the food, Sachins is also notable for its
success in employing staff who really know what they’re serving. Ours is more than happy to chat, talk us through each course as it arrives and guide us toward excellent choices which include murgh makhani, medium-spiced chicken curry, and karahi goshat, diced lamb in Punjabi spices served with an aromatic pulao with mustard seeds and curry leaves, and an excellent peshwari nan. The lamb is the standout, blessed with big spices and an onion and tomato sauce, its memory will live long - while special mention goes to the pecan and caramel-topped honey pot – the vanilla ice cream and caramel a perfect finish to a night of big spices. Sachins, I’m told by its many regulars, is consistently good, which is why it’s packed on a stormy Thursday night. There’s also always someone here you know, which is why so many of the people who have followed us through the door tonight have been greeted as old friends because so many of them are. It stays at the top of the city’s food scene - without gimmicks, or each dish having its own hashtag – because it is always good, and while I’ll still be distracted by a shiny newcomer declaring it has reinvented something or other, I have learned that there are times you really need a stalwart which delivers across the board, rather than on one. Forth Banks, Newcastle NE1 3SG, tel 0191 232 4660 www.sachins.co.uk
TREAT YOUR LOVED ONE TO A MOUTHWATERING STEAK FOR VALENTINES! BE SURE TO ORDER YOUR SPRING LAMB FOR EASTER! From the finest North Acomb Aberdeen Angus beef, spring Lamb and outdoor pork and free range poultry. To our exclusive range of homemade cakes, pies and ready meals. Homecured bacon, ham and our superlative sausages. Stocksfield, Northumberland NE43 7UF Tel: 01661 843181 www.northacomb.co.uk Opening Times: Closed Mon, Tues - Sat 9.30am-5pm, Sun 9.30am-1pm COUNTRYSIDE ALLIANCE. HIGHLY COMMENDED NORTH EAST BUTCHER OF THE YEAR
THE GUILD OF MASTER CRAFTSMEN
t food s e n o h , Good ng of i l k n i r p with a s charm... n Norther S
R • TAPA E N IN D & ES RE-SHOW LUNCH • P , WINES & BEVERAG S COCKTAIL
H Tyne, NE1 7R castle upon ew N e, dg ri B e.co.uk age, Barras orthernstag Northern St ckennasatn McKennas, .m w w w | 42 7242 m Tel: 0191 2 until 11.30a Times fast served Opening ak re B , m 6p am m, Mon: 9.30 Stage 30am - 11p atNorthern Tue - Sat: 9. Mckennas cafebar @Mckennas
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STARTERS
TEA TI M E
THE SHACK Chef restaurateur Martin Charlton is opening his fourth venue, just a short walk from his excellent Old Boat House in Amble. The Shack, housed in a pair of wagon bodies and an upturned fishing boat on the harbour wall at Amble, is a perfect stopping point after an afternoon surfing or walking, or to enjoy relaxed food around the jukebox in the early evening. It opens in March and will be open daily with the option to hire. It follows the success of Martin’s other ventures - The Old Boathouse and Blyth Boathouse - and Martin’s association with Chillingham Castle. The Shack Amble, Northumberland tel 01665 711 232, www. boathousefoodgroup.co.uk
YES, CHEF!
Northumberland-based Relish Publications has launched its latest fine dining recipe book for the North East and Yorkshire, showcasing more than 30 of the region’s best restaurants and more than 100 recipes from its most successful chefs. It includes recipes from the likes of 21 Group’s Terry Laybourne and Michelin starred chefs James MacKenzie and Kenny Atkinson and is available at participating restaurants, Waterstones, Fenwick, online, and from the Apple App Store. See pictures from the book’s launch at Wynyard Hall in the Diary, page 42. www.relishpublications.co.uk
BURNS, BABY BURNS!
WE LIKE!
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As well as traditional haggis, neeps and tatties with a wee dram this Burns’ Night, we enjoyed this haggis, neeps and tatties pie from Knitsley Farm Shop, which has just won the Rural Enterprise Award from the The Farm Business 2015 Food & Faming Industry Awards. Knitsley, run by Rachel and Edward Jewson, is home to a bakery, butchery, café, shop, delicatessen and 200-acre farm and has been in the family for six generations. East Knitsley Grange Farm, Knitsley, Consett Co Durham, DH8 9EW, tel 01207 592 059 www.knitsleyfarmshop.co.uk
Sutra Tea Company has set up shop on Clayton Road, Jesmond, Newcastle following the success of its teahouse, Tea Sutra in Leazes Park Road. The new tea shop stocks a huge range of quality loose teas and herbal infusions – black teas from India and Africa, Japanese green teas, Chinese green, yellow and white teas, oolongs, pu’ers, ayurvedic blends, a range of rooibos, herbal and fruit infusions…and no coffee! Sutra Tea Company, Clayton Road, Jesmond, NE2 4RP www.teasutra.co.uk
Unearthing a hidden gem in the Tyne Valley... Bradley Gardens is a tranquil oasis and seedbed of inspiration. We invite you to browse plants in our nursery, find homeware and accessories in our shops, or sit, wander and enjoy seasonal food in our Glasshouse cafe. 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
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Situated in the small fishing village of Craster. Take a breathtaking walk to Dunstanburgh Castle (recently voted in the top 5 walks in Europe)
IT'S A DATE!
PROPER FOOD, GLORIOUS FOOD
Show them you love them...
DATE: MAY-AUG
CREAM TEA ONLY £4.75
Large homemade fruit scone served with jam & fresh clotted cream with a choice of tea or filter coffee
• 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
VISIT ONE OF THE TONEY MINCHELLA CAFES IN SOUTH SHIELDS
Bruce Ferguson (right) with foragers at Lumley Castle
GO WILD IN THE COUNTRY DATE: MAY 22 & OCT 2 Grab your baskets, people – Lumley Castle is inviting you to forage for ingredients in its historic grounds. Throughout 2016, you can trek through the ancient woodland around the 600-year-old castle turned four-star hotel and collect wild herbs, edible roots and berries with foraging expert Bruce Ferguson of Wild North Discovery. The Foraging at Lumley days are scheduled for Sunday May 22 and October 2, with more dates to follow and places, which are limited, cost £29.50 and include lunch. Lumley Castle, Chester-le-Street Co Durham, DH3 4NX, tel 0191 389 5857, www.lumleycastle.com
Foodies rejoice, the Proper Food and Drink Festivals are back across the North East in 2016. The South Shields event takes place May 28-20 at Bents Park; while the Whitley Bay event takes place June 11-12 at Spanish City Plaza. There’s also Cramlington (Seven Oaks Park, July 30-31) and North Shields (Northumberland Square, August 20-21). Free entry. www.properfoodanddrinkfestivals. co.uk
SINGING FOR SUPPER DATE: FEB 26 Semibreve Supper Club returns to the Cook House, Ouseburn in February with a foraged menu courtesy of Northumbrian folk duo The Brothers Gillespie, plus live music. Tickets £40. Cook House, Ouse Street Newcastle, NE1 2PF, www. thesemibrevesupperclub.co.uk
IN THE LARDER… DATE: FEB 13, FEB 26
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
Corbridge Larder is hosting a Valentine’s Quiz Night Challenge (Feb 13, 6-8pm) with foodie prizes and two-course dinner. Meanwhile, on Friday Feb 26 (6-8pm), there’s Baking, the new Rock n (bread) Roll – which promises to unravel the mysteries of bread making with the help of an artisan baker from Vallum Bakery. Both events are £10 per person. To book, email info@corbridgelarder.co.uk Corbridge Larder, Hill Street Corbridge, NE45 5AA tel 01434 632 948 www.corbridgelarder.co.uk
HOT NEWS DATE: JULY 2-3 The North East Chilli Festival returns to Seaton Deleval Hall for its fifth birthday July 2-3 with the best of local food, drink and music taking over the grounds for two days. Early bird tickets £4.50. www.chillifest-ne.co.uk
BEAITG
STARTERS Country produce at it’s Best
• Multi Award Winning Business • Fully stocked butchery including beef & lamb from Widdrington Farm itself
ROSEMARY AND BEAN SOUP WITH VASTERBOTTENSOST TOASTS Serves 4 Ingredients For the soup: 1 tbsp olive oil 1 onion, roughly chopped 2 garlic cloves, crushed 400g can cannellini beans, drained 1 rosemary sprig 500ml vegetable stock 100ml white wine salt and ground black pepper ½ lemon 30g Västerbottensost, grated For the cheese toasts: 8 thin slices of sourdough bread 4 tbsp soured cream 120g Västerbottensost, grated 30g butter Method Heat the oil in a pan and add the onion. Turn the heat down low and cook for 5-10 mins
until starting to soften. Stir in the garlic, cannellini beans and rosemary and continue to cook for a couple of minutes. Pour in the stock and wine, and bring to the boil. Season well then cover with a lid and simmer for 15-20 mins. Allow the soup to cool, then blend until smooth. Season to taste again, adding a squeeze of lemon juice to balance the flavour. Keep warm. Put half the sliced bread on a board and spread over the soured cream evenly. Top with the cheese and put the other half of the bread on top. Slice each piece into thick fingers. Fry the fingers, in butter in batches, until golden on each side. Ladle the soup into four bowls, top with the grated cheese and a little black pepper, and serve with toasts.
• All homemade Sausages • Great British homemade sunday lunch served 12-2.30pm from £6.49 • Homemade cakes, pastries, quiche & scones in our coffee shop • Milk, bread, ice cream, fruit & veg, groceries etc • Gift shop brimming with ideas to suit all budgets • Every friday local haddock in homemade batter with chunky chips & peas from £6.49 served 12-2.30pm • Mothers Day lunch Sunday 6th March 12-2.30 booking advisable 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
Celebrate The Most Romantic Day of the Year in the Most Romantic of Castle’s.
Sunday 14th February - Valentines Day Sunday 6th March - Mothering Sunday
One to watch
Founder of Newcastle-based The TeaShed, Jules Quinn has been named in the 2016 Forbes 30 Under 30 list. Jules set up the design-led tea company as a Northumbria University student and now stocks her brand in Fenwick and Selfridges. www.the-teashed.co.uk
We will be offering a special luncheon which will include a glass of prossecco on arrival with luncheon served either in our Pavillion or Josephine restaurant. £34.50 per person (to include a floral gift for each lady)
LANGLEY CASTLE Langley Castle Hotel - Langley on Tyne - Hexham - Northumberland - NE47 5LU Tel 01434 688 888 - www.langleycastle.com - manager@langleycastle.com
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Mad Hatter’s Tea Party
THE BUTCHER
with the Easter Bunny
Saturday 26th March 2016 3.30-5.30pm £10 child £7 adult
A fun-filled Easter party for all the family! Wear your favourite party costume • Chase the Vallum Bunny Hunt for the hidden Easter eggs • Have tea with the Mad Hatter Show off your dance moves in the marquee • Get your Dad dancing! Tickets: Contact Fiona on 01434 672 652 info@vallumfarm.co.uk Visit: www.vallumfarm.co.uk Follow: @vallumfarm /vallumfarm Vallum, Military Road, East Wallhouses, Newcastle upon Tyne. NE18 0LL. Site open 7 days a week from 10am.
vallum_farm
Your local specialist cook and home store. Everything you need for food preparation through to food presentation, glassware and culinary gifts.
44 Brentwood Avenue, Jesmond, Newcastle upon Tyne NE2 3DH tel & fax: 0191 281 8563 email: jess@stangerscookshop.co.uk Bradley Gardens, Sled Lane, Wylam, NE41 8JH
www.stangerscookshop.co.uk
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Here’s a true winter warmer recipe from butcher George Payne – a rich oxtail stew for up to six people which makes the most of this economical cut of meat. It’s perfect with mashed potato and fresh vegetables. For more delicious recipes, visit George’s website at www.georgepaynebutchers.co.uk
OXTAILSTEW
BUTCHER
Serves 6 Ingredients 1.3kg oxtail, cut into chunky pieces 3 tbsp plain flour salt and freshly ground black pepper 3–4 tbsp sunflower oil 2 medium onions, sliced 2 garlic cloves, finely chopped 2 medium carrots, diced 2 celery stalks, diced 4–5 sprigs fresh thyme (or ½ tsp dried thyme) 2 bay leaves 300ml red wine 500ml beef stock 2 tbsp tomato purée 1 tbsp chopped fresh parsley, to serve (optional) Method Preheat oven to 150C/Gas 2. Wash the oxtail pieces and pat dry with kitchen paper. Trim off as much excess fat as possible. Put the flour in a freezer bag and season well with salt and pepper. Put half the oxtail pieces into the seasoned flour, toss well to coat, then put aside on a plate. Repeat with the remaining oxtail pieces. Heat two tablespoons of the oil in a large non-stick frying pan. Brown the oxtail over a medium heat for about 10 mins, turning every now and then, until dark brown all over. You may need to add extra oil if the
pan looks dry at any point. Put the browned oxtail into a flameproof casserole dish. Return the frying pan to a low heat and add the onions, garlic, carrots and celery. Add a little extra oil if necessary. Cook gently for 10 mins, or until softened and lightly browned, stirring occasionally. Tip the vegetables on top of the beef and add the thyme and bay leaves. Stir in the wine, beef stock and tomato purée. Season with salt and pepper, put the casserole on the heat and bring to agentle simmer. Cover the casserole dish with a lid and cook in the centre of the oven for 3 hours. Stir after 1½ hours, turning the oxtail in the sauce. After 3 hours, the meat should be falling off the bones and the sauce should be thick. Remove the casserole dish from the oven and transfer the oxtail pieces to a plate, set aside and keep warm. Skim any fat that has pooled on the surface of the sauce. Divide the oxtail pieces between six warmed plates and spoon over the sauce. Sprinkle with the chopped parsley (if using) and serve with mountains of creamy mashed potato and fresh vegetables.
STARTERS
Caring and Sharing... BOOKING VALENTINES & MOTHERS DAY OPEN ALL DAY SATURDAY & SUNDAY
ART ON A PLATE
Former North East Chef of the Year Andrew Wilkinson is offering a personal twist on private dining at artisan, Newcastle with bespoke tasting menus. Located in The Biscuit Factory – the UK’s largest arts, craft and design gallery - Wilkinson is creating one-off tasting menus for parties of 10 or more using the best local produce – all served in the stunning Drawing Room space. Prices start from £55 per person. www.artisannewcastle.com
SHE’S JAMMIN’
Local jam and chutney specialist Serap Slorach has teamed up with the new Motel One hotel on High Bridge, Newcastle, which will be serving Yummy Things with its breakfast menu. Gosforth-based Yummy Things was set up by Serap in 2011 and produces fab jams and chutneys from old-fashioned recipes with local, seasonal produce. www.yummythings.org
YOU SHALL HAVE A FISHY
West Monkseaton fish and chip shop Monk Fisheries has launched its own mobile ordering app. Customers can now order from their mobiles and collect their freshly fried supper as it’s cooked. The app is free to download from the Apple App Store and Google Play, and customers get a 20% discount on their first order. www.monk-fisheries.co.uk
OFFERING A MEMORABLE SCENIC DINING EXPERIENCE FOR NORTHUMBERLAND WHY NOT PAY US A VISIT.
QUAY ROAD, BLYTH, NORTHUMBERLAND, NE24 3PA Tel: 01670 369052 | Email: restaurant@blythboathouse.co.uk www.blythboathouse.co.uk
LEAZES STREET, AMBLE, NORTHUMBERLAND, NE65 0AA Tel: 01665 711232 | Email: amble@boathousefoodgroup.co.uk www.boathousefoodgroup.co.uk
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dig this VICKY’S GAR DE N
An Eating Experience To Suit You...
Whether you’re after an early morning breakfast, relaxing brunch or long lunch we can cater for all. Why not join us as we launch our Afternoon Tea with a twist on Mothering Sunday. Book in advance! Visit our Deli where our produce is premium quality and locally sourced wherever possible.
18 Hill St, Corbridge, Northumberland NE45 5AA Tel: 01434 632948 | www.corbridgelarder.co.uk
Local Multi Award Winning Farm Shop. Awarded Butchers Shop and Farm Shop of the year. • Fully stocked butchery counter • Cooked Pies / Pork Pies • Local & Continental Cheeses • Quality fresh fruit and veg
VALENTINES & MOTHERS DAY Hampers & Vouchers Available – Pre-Order your Easter meat! – Why not visit our cafe where you can dine in comfort! – We look forward to welcoming you to Knitsley!
Knitsley Farm Shop East Knitsley Grange Farm, Knitsley, Consett DH8 9EW Open: Mon ~ Closed • Tues to Sat ~ 10am til 5pm • Sun ~ 10am til 4pm Tel: 01207 592059 www.knitsleyfarmshop.co.uk
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Wet, wet, wet In the garden, with Vicky Moffitt Our usual columnist, Caroline Beck, is up to her eyes in the garden today, which means you get me standing in for her. It’s howling a gale today and the Kitchen Garden is officially sodden. We have rivers flowing through one of the poly tunnels, causing our pak choi to rot even though it’s in raised beds, and the ground is so wet the water is squelching up our wellies. Our plan for 2016 has yet to be hatched but one thing we do know is there will be lots of wonderful flowers by spring. Caroline has planted gazillions of bulbs and she will be supplying our brides and grooms plus local businesses as well as our Restaurant and Tea Room where she keeps each table charged with herbs and flowers. The mission now is to make sure our hens don’t get to them! We bought two hens last year and the white mother is beautiful. My seven-year-old
decided to leave her to sit on her eggs and 21 days later she hatched 14 beautiful chicks. We now have eight hens and a cockerel but it’s so muddy their glorious white feathers are caked. We have only had the Kitchen Garden in hand since spring 2015, when we unexpectedly took it over. Last year, we planted far too many plugs all in one go and had so much kohlrabi we were giving it away. We even wondered about a kohlrabi-wanging competition, but thought it might end in tears. We had oodles of rainbow chard all at the same time, and the tomatoes, while ever so pretty, tasted of very little indeed. This year we’re going to grow multi-talented vegetables that are brave enough for our unreliable climate. There will be kale, which is awesome, and sprouting broccoli - the one that starts harvesting in autumn is amazing. There will be celeriac, which is
Vicky Moffitt and her husband Peter own 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 the team, and Luna the dog, will all be pleased to see you, should you wish to drop by for a visit (and a day’s gardening, should the fancy take you...). Vallum, Military Road, Newcastle, NE18 0LL tel 01434 672 652, www.vallumfarm.co.uk
DIG THIS delicious and grows well here, and courgettes, which grow like stink and are so versatile - sautéed with garlic so they still have their bite, ‘spaghetti’d’, and in tartlets, breads, cakes, you name it. You can even stuff their flowers. There will be lettuce, and potatoes, which went fantastically well last year. I think they are pink fir apple, if not they are very similar, and we are using them in every element of the business, as wedges, with Sunday lunch, in tarts, for potato salad, as well as selling them in the shop here. We will try tomatoes again, just because I love the whole reassuring routine of tweaking out those little shoots and winding them round the string - and they look so pretty! And cucumbers - I love seeing them growing and have an obsession with dill pickle gherkins (preserving in general,
THE ULTIMATE PLACE TO RELAX, REFUEL AND REVIVE... LUXURY VALENTINES & MOTHERS DAY AFTERNOON TEA
actually) so this year I would love to grow pickling cucumbers, if such a thing exists. It’s the first proper year for our weddings and we can’t wait to see Caroline’s garden in bloom and have her edible flowers for decorating the feasting boards, and the new shoots on the willow feathering out, seeing them lit up at night with the fairy lights. We have yurts (circular tents) coming to Vallum this year too. Our yurt guests can buy our farm gate eggs, sausages and bread for breakfast and harvest their own veg in the garden for their campfires. So, it might be bleak today, but spring is around the corner, and it is that contrast in season that I love - bleak brown dormant and then suddenly - pop - everything bursts the most vivid green. Peas! We are definitely growing peas!
£18 per person (normally £30 per person) • Welcome Aperitif • Pink Fizz • Liquer coffee/tea/coffee • Scones with jam & cream • Sweet treats • Sandwiches • Cakes Also a wide range of drinks, snacks & light lunches available! Free wi-fi Barker & Stonehouse Strawberry Buildings Newcastle NE1 4PQ Cafeoaknewcastle #oak_cafe
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Tel: 0191 261 6969
Swallow Fish OF SEAHOUSES EST • 1843
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
EVERYONE’S APPY
Newcastle gin palace Pleased to Meet You has launched a new app and is inviting you to spin for gin. The iOS app gives customers the chance to explore and share different combinations from the bar, save their favourite gin combinations, ‘pick and mix’ from popular products and receive offers exclusive to them. The launch follows the High Bridge venue’s £500,000 expansion in late 2015 which created a new dedicated dining area with an additional bar, luxury events space, private dining facilities and experimental cocktail club – Viceroy. www.ptmy-newcastle.co.uk
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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LIMONCELLO
SPIRITOF TRADITION
PI P TOP!
When life gives you lemons…make limoncello. Elise Rana Hopper meets the woman bringing a traditional taste of Italy to the North East
A
s backstories go, there’s an undeniable romance to it. It begins with one Ludovici Arnette, a young apprentice plaster craftsman from Naples who followed his padrone to Newcastle in 1863 to work on the great buildings of the booming industrial city. His sweetheart Isabella came to join him and when in 1865 the pair were married in the city’s first Catholic church on Pilgrim Street, Ludovici treated their guests to his homemade limoncello, made especially for the occasion. Fast forward several generations and
Michelle McKenzie, Ludovici’s great-great-granddaughter, is sharing this delicious lemoninfused liqueur with the people of the North East once again. “The recipe had been handed down through the generations and as a family we’ve always made it,” says Michelle when we meet at her home in West Thirston. “As kids we used to sit around zesting lemons and at Christmas we’d give them as gifts. I kept up the tradition of making it and giving it away - but I was getting so many repeat requests it was starting to get expensive!” Officially launched in February 2014, Ludovici
Limoncello has had a resoundingly successful start, moving into newly acquired commercial premises in nearby Felton. The product is now stocked in numerous outlets around the region, including Fenwick and Bin 21, and Michelle is fielding enquiries as word starts to spread. “I’ve got quite a following of regular customers - often they’ll message me directly on Facebook to let me know where’s out of stock. I’m quite confident in the longevity of the product now - it’s tested itself in the market for first time sales and repeat purchase.” As her ease with the jargon
suggests, although Michelle’s background is in accountancy and finance, she hasn’t found this commercial venture daunting numerous years spent working for the toiletries manufacturer behind the Sanctuary range have given her a grounding in the business of production and branding, and the transition from kitchen table to bigger batch production. Yet she is keen to maintain the artisan, boutique nature of her limoncello as this is what differentiates it from the mass-produced products that give the liqueur a bad name. "People have heard of it or might have had it on holiday, but will often
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Matthew’s Cheese
23-24 Grainger Arcade, Grainger Market | Tel: 0191 2324265
LIMONCELLO
makes Ludovici limoncello so special. “The exact recipe and process are a family secret you have to sign for to promise you won’t disclose them. Producing a batch takes about eight weeks, but it’s all in the timing of the different stages. It took me a couple of years of wondering why my limoncello didn’t taste as good as my grandfather’s before I got the hang of it.” Whereas her great-greatgrandfather imported his lemons from Sorrento, Michelle sources hers from the southern boot-tip of Calabria where much of Italy’s lemon production is now centred. “It’s a very traditional region,” she says. “It’s like going back to the 1950s - women only go out on their own on a Sunday! But it’s a wonderful place. They love to talk about their food and, like everything else, limoncello is like a competitive sport. Everyone has their own family recipe that they believe to be the best.” On a recent visit to family in the small town of Roccella on the Ionian coast, Michelle found
Italians take their limoncello very seriously, and vans like this one are common
this out for herself when she took a bottle of her limoncello along to a local aperitivo bar. “It was amazing - people started coming out of the woodwork, running down the street to fetch a bottle of their own for everyone to compare. They were quite impressed with ours though - usually they don’t think that anything Italian can be made at a decent level outside Italy.” Michelle currently juggles a day job with overseeing the business, though she concedes that might not be an option forever - and the limoncello will win out. “This is my passion,” she says,
“but I would never want to go down the route of mass production I’ve kept it as a boutique product because that’s what it is. If I ever saw it on a shelf next to a bottle of Buckfast, I’d cry.” She is thankful to have the support of her family - her parents, sister and nephew regularly get involved, and her 24-year-old niece is particularly keen and helps out at shows. Could she be the next keeper of the secret recipe to sign on the dotted line? “You never know,” says Michelle. “You’ve got to have your eye on the next generation.” www.ludovici.co.uk >>
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IMAGE CREDIT: Eugene Sergeev / Shutterstock.com
say they don’t like limoncello,” says Michelle, who delights in converting people at tastings. “All limoncello is not the same,” she says, describing a scale that goes from thick, syrupy-sweet right the way through to rocket fuel. "Ours is somewhere in the middle - it’s very smooth, it’s got a lot of zestiness and you can really taste the lemon in it.” The drink is gradually taking on a higher profile, popularised by TV chefs using it in their cooking and taking a little tipple as they go. Though in its native southern Italy the drink is a digestivo, served neat and cold at the end of a meal to cleanse the palate and aid digestion, the fashion in northern Italy is to top it with prosecco to create a longer, spritzer-style drink - a fashion that has spread to certain pockets of the North East, thanks to Michelle. Though the ingredients are simple - lemons, sugar, alcohol - and the internet abounds with recipes and instructions, Michelle remains tight-lipped about what
LI???MONCELLO
LUDOVICI LIMONCELLO GRANITA Ingredients 600ml water 250ml granulated sugar 350ml Ludovici Limoncello lemon pieces, to garnish fresh mint sprigs
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Method Heat the water and sugar in a medium saucepan until sugar is dissolved. Remove from heat and stand to cool slightly; stir in limoncello and chill. Pour into a shallow freezable dish about 8” x 8”, cover and freeze for 4 hours. Scrape the top with a fork until mixture is slushy. Return to freezer for at least 2 more hours; scrape with a fork again until light and icy. Freeze for at least 2 hours again. Spoon into small dishes and garnish with a small piece of lemon and mint sprigs.
LUDOVICI LIMONCELLO TRIFLE
LIMONCELLO DRIZZLE CAKE
Ingredients knob of butter handful plain flour 7 egg yolks 100ml Ludovici Limoncello + a further 3 tbsp 3 tbsp sugar 500ml milk 750g panettone (cut 2.5 cm thick to fit 20cm cake tin) 500g mascarpone zest of 1 lemon
Ingredients For the Cake 130g sour cream 2 eggs 100g sugar 30g vegetable oil 1 tsp vanilla extract 3 tbsp Ludovici Limoncello zest from 1 lemon 250g self-raising flour 2 tsp baking powder ½ tsp baking soda ½ tsp salt For the glaze 130g icing sugar 3-4 tbsp Ludovici Limoncello lemon zest for garnish (optional)
Method Preheat oven to 180C/Gas4. Grease 20cm cake tin with knob of butter, dust with plain flour and set aside. Whisk together egg yolks, limoncello, sugar and milk until well blended. Place a layer of Panettone slices on the bottom of the tin and pour over half of the egg yolk mixture followed by another layer of Panettone and pour over the rest of the egg yolk mixture. Bake for half an hour. Separately, whisk together the mascarpone with 3tbsp of Ludovici Limoncello. Remove from oven, turn out upside down on a rack and allow to cool. Once the cake is cold, slice and layer into a glass serving bowl, one layer of cake followed by a layer of mascarpone, and repeat. Garnish the top with a layer of mascarpone and lemon zest, and serve. Optional extra: add a handful of raspberries in season.
Method Preheat oven to 175C/Gas4. Grease a bundt pan or loaf tin. To the bowl of your mixer add sour cream, eggs, sugar, vegetable oil, vanilla extract, limoncello and lemon zest. Mix thoroughly. In another bowl, mix together the flour, salt, baking powder and baking soda. Add the flour mixture to the wet mixture and mix in. Pour the batter in the prepared pan and smooth out the top with a spatula. Bake for about 40 mins or until golden brown. To test, insert a toothpick in the centre of the cake and if it comes out clean it's done. Transfer to a rack and cool. Add ingredients for the glaze to a small bowl and whisk. Add more caster sugar or Ludovici Limoncello until smooth. Drizzle icing over cake and garnish with lemon zest.
Valentine’s Evening at the Stadium of Light Sunday 14 February 2016 Make your Valentine’s Day one to remember with a romantic three-course meal in the tranquil candlelit surroundings of the Stadium of Light. To ensure your evening is extra special, each table will receive a bottle of wine and a special gift for the ladies. For more information or to book your seat please call 0871 911 1555 or email conf&banq@safc.com
£55.00
PER COUPLE
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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THE GRAZER CAN YOU PEEL IT?
Oranges! Not the only fruit, but.. W
Anna Hedworth, aka food blogger and restaurateur The Grazer, is all up for winter citrus
inter is that wonderful time when most citrus fruits are at their sweetest and juiciest, and when everything else is cold and nothing is really growing it’s nice to pep things up with a delicious burst of sweet citrus.
Now’s the time Seville oranges start to appear, while marmalade oranges and blood oranges should be here any minute too. I’ve found both in the Grainger Market in Newcastle, as well as in some supermarkets, so keep an eye out. Cutting into a blood orange is a really beautiful thing, after all. Try these recipes and enjoy!
Read more from Anna online at the-grazer.blogspot.com and enjoy her home cooking at The Cookhouse, Ouse Street Newcastle, NE1 2PF
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CANDIED ORANGE PEEL For this lovely treat, you’ll need 2 large oranges and you will end up with roughly 60 pieces of candied peel, give or take. To peel them, slice off either end of the orange, run your knife in a circle around the top in the pithy bit, then slice down through the skin, stopping before you get to the juicy bit, into equal sixths. You should then be able to peel away each sixth neatly and evenly. Then bring a large pan of water to the boil and cook the sliced orange peel for 15 mins. Drain the peel then get a fresh pan of water and repeat the same process again for another 15 mins. In another pan, bring 300g of granulated sugar and 300g of water to the boil, then simmer gently until
the sugar has dissolved. Add the drained peel to this sugar syrup and bring it back to the boil. Then heat and simmer on a low heat until the peel is soft and translucent - about 45 mins. When they are ready, drain the pieces of peel and let them cool separately on a sheet of baking paper. Keep the syrup as you can use it for baking or in cocktails,. Now put the remaining 75g sugar in a bowl and roll each piece of peel in it until coated. Leave to dry for 24 hours on a sheet of greaseproof paper and you’re done. These are so tasty - a bit bitter, but sweet, orangey, and delicious! The pieces seem to get a bit softer after a day or two, and will keep for a month.
THE GRAZER WE’RE JAMMIN!
MARMALADE This is my award-winning marmalade! I entered it into the Dalemain Marmalade Awards last year and was awarded a Silver medal for. I’m going for Gold this year! When I last made this, I had 750g of Seville oranges, which I juiced. Keep the juice then finely slice all the skin and pith, removing and keeping all the pips. Put all the sliced skin
into a large cast iron pan, add the juice and pour over 1.8 litres of water and leave to soak overnight. The next day, add 3 large sprigs of rosemary and the pips in a little bag of muslin. Some people say that you need the pips in to help with setting as they contain lots of pectin, others say there is enough pectin in the fruit itself to do this. I add them just to be on the safe side. Bring the whole lot to the boil and simmer for a couple of hours, until the skin is soft and the water has reduced by about a third. You want to end up with a volume approximately double the quantity of oranges, so approximately 1.5 litres after cooking. Add 1kg caster sugar and 500g light brown sugar (darker sugar creates a darker marmalade). This is double the weight of the oranges again. At this point, add another large sprig of rosemary. Bring everything to the boil and stir to dissolve the sugar, then keep at a fast rolling boil until it reaches setting point. It needs to get to about 104C, which takes about 20 mins. I also test it on a cold saucer, dropping a bit on and leaving it for a minute - if it wrinkles when you push it, it has reached setting point. When you’re all done, leave your marmalade to sit in the pan for 10 mins. This lets it cool and set very slightly so all the peel doesn’t sink to the bottom when you put it into your sterilised jars. This will make 11 8oz jars. I put a fresh sprig of rosemary in each jar and then fill them up. It will keep for over a year once sealed.
BLOODY GREAT!
BLOOD ORANGE, RICOTTA AND WALNUT SALAD This is a simple little salad, but very tasty. To serve two for lunch or four as a side, take a bag of watercress, spinach and rocket (one or all varieties will do). I make a little dressing of extra virgin olive oil, cider vinegar, balsamic vinegar, a tiny bit of maple syrup, salt and pepper, then shake it all up and dress the leaves. Peel one blood orange, keeping the peel for other recipes featured here,
and slice thinly - they are so beautiful inside, each one different - then toast a large handful of walnuts and mix both through the leaves. Finally, top with some crumbled ricotta. The warm toasted walnuts are delicious with the sweet rich orange, creamy ricotta and peppery leaves. I’m on the lookout for more blood oranges to carry on enjoying them while the short season lasts.
ART DECO CINEMA CAFE Coffees, Teas, Wines & Beers Quality Comfort Food Served All Day 2nd Floor Tyneside Cinema 10-12 Pilgrim Street Newcastle
Tel: 0191 2275520 Open: Mon-Sat 10am-10pm Sun 11am-7pm
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CHOCOLATE
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CHOCOLATE
CHOCTACTICS
Chocolate’s getting a whole lot more interesting. Elise Rana Hopper takes a look at some of the artisan producers causing their very own sweet sensation
A
love of chocolate may be a year-round romance for many, but with Valentine’s Day and Easter on the horizon now is the time to set our sights a little higher than the industrial-sized slabs of Dairy Milk that might usually satisfy our cravings. Chocolate can be serious business, with fashion-set favourite and self-styled haute chocolatier Pierre Marcolini recently opening his first boutique in London and ‘bean-to-bar’ the latest trend pushing the envelope in how we perceive chocolate. In the North East, a new wave of chocolatiers is bringing bespoke bars and experimental flavours to the foodie masses, with local brands such as North Chocolates and the Chocolate Smiths a hit at the region’s food shows and shops. For Gareth James, whose Tynemouth-based boutique is heading into its sixth year, it’s a positive trend - as long as the flavours are right. “You go into Fenwick Food Hall now and there’s a vast choice,” he says. “Quirky flavours can be a selling point, but only when it’s done to genuinely enhance the flavour and texture of the chocolate or present it in a different way.” Gareth credits shows like Great British Bake-Off with re-invigorating the country’s interest in home cooking and helping to create market demand
for the kind of kit previously only available to commercial caterers, from disposable piping bags to sous-vide machines. This in turn has led to a growth in small-scale producers challenging the established players and often helping to raise the bar in terms of quality. “People are increasingly seeking out products that are interesting, more unusual, or they perceive to be of a higher quality than the norm - it’s why independent coffee shops are starting to draw people away from Starbucks,” he says. In terms of flavour trends, salted caramel continues to rule the roost and has undoubtedly helped to normalise the inclusion of savoury notes that might once have raised eyebrows. “Two chocolates we have on at the moment are goats’ cheese and lemon, and port and Stilton. If we’d put those on when we first opened, people would have walked out the door,” says Gareth. “But they work because there’s an element of familiarity - you’re looking to either link people back to an existing memory or give them an experience that creates a new one. Food isn’t just functional - it’s personal enjoyment, you want to put a smile on someone’s face.” Gareth James Chocolatier, Front Street Tynemouth NE30 4DX, tel 0191 257 7799 www.garethjameschocolatier.co.uk
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CHOCOLATE
TOPOFTHECHOCS Boutique chocolate in the North East... CABOSSE Named after the fruit of the cacao tree, Cabosse was established in Warkworth, Northumberland in 2008 by master chocolatière-pâtissière Louise Frederique Keeble, who worked for the likes of Rick Stein and Betty’s of Harrogate before completing her training at L’Ecole Cordon Bleu in Paris and working with various master artisanal chocolatiers in France. Specialities include figurines exquisitely moulded in fine chocolate - try the Fish and Lobster tablets and scallop shell filled with prawns and winkles. www.cabossechocolates.co.uk NORTH CHOCOLATES Former journalist Bev Stephenson launched North Chocolates from her Newcastle home studio in 2013, and quickly gathered a following for her grown-up flavour
7 n eek pe w O sa y da
Situated in the Heart of Corbridge
Massey’s Traditional tea room
Homemade Soup, Scones, Cakes & Afternoon Teas GLUTEN FREE OPTIONS 26 Middle Street, Corbridge, NE45 5AT Tel: 01434 633130 www.masseystearoom.co.uk
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Stocking brands including Silverwood, Aga, Stellar Cookware & Sophie Allport. Prepare for a fabulous Easter!
Open all Easter weekend Good Friday 12-4 | Easter Saturday 9-5 | Easter Sunday 12-4 | Easter Monday 12- 4 CORBRIDGE COOKSHOP (J F Walton & Son) 15 Middle Street, Corbridge, Northumberland NE45 5AT | Tel: 01434 632582 Open: Mon-Sat 9am-5pm, Sun 12-4pm | www.corbridgecookshop.co.uk
CHOCOLATE combinations. They include Ginger and Toasted Fennel, Geranium and Orange, Grapefruit and Pink Peppercorn, and Rosemary and Lemon Sea Salt. The brand was awarded Artisanal Producer of the Year at the Newcastle Business Awards 2015. www.northchocolates.co.uk THE CHOCOLATE SMITHS Launched in 2014 by young Northumbrian musicianturned-entrepreneur Stefanja Smith and graphic design whiz Amy Francis, the Smiths’ ethos is ‘chocolate that doesn’t take itself too seriously’. Their irreverent Bizarre range is a case in point, with the Pretzel & Peanut Butter Americana bar, Banana Jam Coconut Rum Caramel Bahama bar, and the headline-grabbing Bacon Bizarre among the varieties. Stocked at Fenwick Food Hall, House of Fraser, and numerous independent delis. www.thechocolatesmiths.com DAVENPORT’S Classically trained under master chocolatier Philippe Burger, Jane Williams (nee Davenport) preserves the traditional Swiss method of ‘enrobing’ in her creations, using an antique machine bequeathed by Burger himself. It uses a chocolate wheel to draw the molten chocolate to a height then send it cascading back into the vat. A professional chocolatier since 2000, Jane’s signature creations include the raspberry and rose truffles inspired by roses in her parents’ garden. www.davenportschocolates.co.uk ESSY & BELLA Vegan Amy Granger’s foray into the world of chocolatemaking was inspired by the food allergies of her three young daughters and the desire to create sweet treats that they could enjoy. Based in Gateshead, hers is one of the few dairy-free chocolate factories in the world and uses rice milk to create her dairy-free, gluten-free and vegan creations. Along with grown-up bars such as Lemon and Poppyseed, Raspberry Crunch, and Sunflower Seed and Sea Salt, the original range of kid-friendly shapes includes monkeys, dinosaurs and a cute range of forest creatures. www.essyandbella.com KENSPECKLE Taking its name from a traditional Northumbrian word meaning distinctive or easily recognised, Kenspeckle specialises in silky luxury chocolates, creamy toffees and melt-in-the mouth fudge with a twist of North East inspiration. Among these are Northumbrian Honey Truffles, Puffin Beak Pralines, and the Selfridges-stocked Edible Coal, inspired by the region’s mining history. www.kenspeckle.co.uk COQUET CHOCOLATES Roz Tinlin runs a Rothbury guesthouse, is the business brain behind Coquet Whisky and also finds time to produce her own handmade Coquet Chocolates - with her Black Rory whisky blend and Myrtle gin known to have made their way into her creations. Roz also runs chocolatemaking workshops for would-be chocolatiers. www.coquetwhisky.co.uk
CHOC CHICK’S HEART MELTING EASTERN SPICE RAW CHOCOLATES (MAKES APPROXIMATELY 30)
Ingredients 1 handful pistachio nuts 1 level tsp ground cumin 1 level tsp ground coriander 100g CHOC Chick organic raw cacao butter 6 tbsp CHOC Chick organic raw cacao powder 3 tbsp raw honey 2 tbsp rose water Method Shell the pistachio nuts and chop finely. Set aside. Set up a bain-marie on the hob over a low heat. Add the ground cumin and coriander to the bowl and stir occasionally. After 3 mins, melt the cacao butter into the spices. Next, whisk in the cacao powder and honey until completely combined. Remove the mixture from the heat and stir in the rose water. Divide the mixture into small baking cups or chocolate moulds and sprinkle with the chopped pistachios. Chill in the fridge or freezer until set. Sourced ethically and directly from cooperatives in Ecuador, CHOC Chick’s single origin organic raw cacao powder comes from the Nacional Arriba Fino de Aroma cocoa bean. It’s minimally processed, so is free from dairy, sugar and additives.
12 Front Street, Tynemouth, NE30 4DX 01912577799 info@garethjameschocolatier.co.uk www.garethjameschocolatier.co.uk
Your cafe, your coffee, your space, your view, your side of the Tyne... Fresh, lovingly prepared food and drink available 7 days a week. Cyclist, child and dog friendly Keep up to date via our website and social media for our new programme of events including Saturday night pop ups, music nights and film club! 1 Autumn Drive, Gateshead, Tyne and Wear NE8 2BZ www.thestaithscafe.co.uk staithscafe @staithscafebar
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v
The
Duke of Wellington
CHOCS H’AWAY!
Situated in the beautiful Tyne Valley 5 Star Accommodation - Award Winning Food - Fine Ales Valentine’s Day Dinner
Friday 12th & Saturday 13th February Special Menu & A La Carte Menu Available
Valentine’s Day Indulgence
Friday Evening 12th & Saturday 13th February 3 course meal, glass of fizz, coffee, petit fours, overnight stay & award winning breakfast £225 per couple Also booking Mothers Day Sunday lunch
Tel: 01661 844446 Newton, Northumberland, NE43 7UL www.thedukeofwellingtoninn.co.uk
New Year - New product innovations from your favourite local butcher
OXTAIL STEW WINTER WARMER See our recipe in this issue of Appetite
A LOVING SPOONFUL! It’s Valentine’s Day, dear reader, which means chocolate! These recipes, from the new Relish North East and Yorkshire Second Helpings book, are made for love...
NEW CASSEROLE READY MEAL
Cumberland Sausage using free range pork and a rich onion gravy - just one of our huge range of delicious ready meals
BRAND-NEW LORNE SAUSAGE
A beef banger made to our special in-house recipe. Plus 12 different sausage varieties - all made from free range pork
A VILLAGE BUTCHER’S SHOP WITHIN A CITY 27 Princes Road, Brunton Park, Gosforth NE3 5TT
Tel:
0191 236 2992
Ask about our FREE local delivery service
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The recipes on this page were supplied by restaurants featured in in the new book, Relish North East & Yorkshire Second Helping, out now, priced £20 from participating restaurants and online at www.relishpublications.co.uk
CHOCS H’AWAY!
BITTER CHOCOLATE MOUSSE
WARM CHOCOLATE FONDANT
Ingredients For the bitter chocolate mousse: 133g chocolate couverture (67% cocoa butter) 2 leaves gelatine (softened) 100ml full-fat milk 200ml whipping cream (chilled) Garnish: white and dark chocolate (shaved)
Ingredients For the chocolate fondant: 3 medium eggs 3 egg yolks 150g caster sugar 120g 70% dark chocolate 150g butter (plus extra for lining moulds) 60g plain flour 20g cocoa powder (plus extra for lining moulds) To serve: vanilla ice cream fresh, seasonal berries raspberry purée 4 ramekins
FROM SALTWATER FISH CO.
Method For the mousse, place the chocolate into a stainless steel bowl. Bring a small pan of water to the boil, remove from the heat and sit the bowl of chocolate on top to melt slowly. Whisk the cream until thickened and semi-whipped. Bring the milk to the boil, then remove from the heat. Squeeze any excess moisture from the gelatine, then add it to the milk. Stir to dissolve. Pour the milk mixture over the melted chocolate. Stir until smooth and glossy. Remove from the heat and allow to cool to about 35-40ºC, then fold in the semi-whipped cream. Transfer to a Pyrex dish and refrigerate for 4 hours or so. To serve, dip a large metal spoon in heated water and use to carve a large quenelle from the chocolate mousse. Transfer to a serving plate and garnish with shaved white and dark chocolate and serve as pictured. Saltwater Fish Company, Fenwick Northumberland Street, Newcastle NE99 1AR, tel 0191 239 6613 www.fenwick.co.uk
FROM THE ROSE & CROWN AT ROMALDKIRK
Method To prepare the ramekins, brush the moulds with melted butter and dust with cocoa powder. For the warm chocolate fondant Preheat the oven to 180C (fan)/ Gas4. Mix together the eggs, egg yolks and sugar. Melt the chocolate and butter together over a pan of slightly simmering water (bainmarie). Once melted, mix with the egg mixture. Fold in the flour and cocoa powder. Pipe the mixture into the prepared ramekins and bake for 11 mins. To serve, turn the fondants out onto a plate and serve with vanilla ice cream, raspberry purée, and fresh, seasonal berries. Rose & Crown, Romaldkirk Barnard Castle, DL12 9EB tel 01833 650213 www.rose-and-crown.co.uk
RICH CHOCOLATE SOUFFLE FROM THE JOLLY FISHERMAN, NORTHUMBERLAND
Ingredients 100g dark chocolate 60g cocoa powder 150ml cold water 8 egg whites 60g caster sugar To coat ramekins: 1 tsp unsalted butter 1 tbsp caster sugar 1 tbsp cocoa powder To serve: icing sugar, vanilla ice cream, raspberries 4 ramekins Method To prepare the ramekins melt the butter and brush inside ramekins in an upward motion. Mix the sugar and cocoa powder together and sprinkle into each ramekin until coated, shaking off excess. For the chocolate soufflé Preheat the oven to 190C/Gas 5. Melt the chocolate in a bowl over a saucepan of simmering water. Mix the cocoa powder, cold water and caster sugar, bring to the boil, then transfer into the melted chocolate. Keep this warm. Whisk egg whites to soft peaks, then add a quarter of the egg whites to the chocolate mixture and blend in. Fold in remaining egg whites with a metal spoon, taking care not to knock the air out. Fill each prepared ramekin to the rim, using a palate knife to level off. Bake soufflés for 10-15 mins. Don’t open oven door. To serve dust serving plates with icing sugar. Decorate with fresh raspberries and serve with a scoop of vanilla ice cream. The Jolly Fisherman Haven Hill, Craster, NE66 3TR tel 01665 576461 www.thejollyfishermancraster.co.uk
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HEALTHY
SUPER16! Here you go - 16 superfoods that are set to be massive in 2016, from the humble mushroom to the exotic maca root. Enjoy!
W
ho knew that staple of the Full English, black pudding, is actually a superfood? Yes, the great British black pud has joined the likes of birch tree water and kohlrabi on the superfood must-have list 2016, which is a great excuse, if you needed one, to indulge yourself. The list of 16 superfoods for 2016 from health retailer musclefood.com also includes seaweed and avocado oil, teff, maca root, kohlrabi, and sprouted grains. And if that juicer you bought at Christmas is still unused on the kitchen counter, fear not, souping is the new juicing for 2016. Try this little lot…
Black Beans These powerful beans are crammed full of minerals and vitamins, and also pack a punch of protein. They can be used to make anything from burritos to brownies.
More than just a Wine Shop Over 450 handpicked wines, premium spirits and beers Quality cheeses, meats and condiments to eat in or take away 18 new wines each month, by the glass, to drink at our tables Regular tastings with world class wine makers Gifts, hampers and gift wrapping for every occasion Tue/Wed 12-7pm, Thur 12-8pm, Fri 10-8pm, Sat 10-7pm and Sun 12-5pm | 3a Elmfield Rd, Gosforth, NE3 4AY T: 0191 2131818, e: info@carruthersandkent.com, www.carruthersandkent.com
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@candkwines
HEALTHY a clean lifestyle opted to get their sweetness from artificial sweeteners instead. The expert advice, however, is to get your sweet flavours from natural sources like honey and agave.
NIK’S TIPS
Mushrooms
LOVE YOUR LIVER!
This humble fungi is about the step into the limelight. Mushrooms are rich in vitamin D and are being praised as a way of adding flavour to food without cholesterol-raising salt.
Seaweed This superfood of the deep contains more vitamin C than oranges and packs in plenty of calcium. It also boasts anti-viral, anti-bacterial and anti-inflammatory properties.
Souping If 2015 was the year of juicing, 2016 will be all about souping. Fitness fans have caught onto the trend to create clean, protein-packed versions of some of the nation’s favourite broths.
Avocado oil Coconut oil is losing its crown this year to be replaced with avocado oil. The oil is high in monounsaturated oleic acid, which is a heart-healthy fatty acid. The oleic acid is also resistant to oxidation, unlike some other healthy oils, so can be stored for longer.
Natural sweeteners Last year, sugar was deemed public enemy number one, so many people trying to maintain
The appetite team’s dedication to Dry January prompted me to come up with this little tonic for your liver. After all, the liver is the main organ detoxifying your body, so you should thank it now and again for its awesome powers.
Plant-based proteins Good news for veggies looking for their protein kick - lentils, mung beans and peanuts are a popular cheap alternative to keep protein levels topped up.
The lemon juice in this tonic cuts fat, the garlic kills bacteria, and the olive oil naturally stimulates the liver. Drink this for the equivalent of giving your liver a mini break with spa treatments. And I know it’s tempting to put in less garlic, but don’t worry - you won’t smell of it, so go for your life! And being the old boy I am, I know of two clients who have survived 10 years each with terminal cancer who swear by this drink. Cheers!
Black Pudding Blood sausage is going to become a superstar in 2016 as it’s packed with protein and practically carb free. It’s also rich in iron and zinc – two minerals frequently missing from modern diets.
Ingredients juice of 1 whole lemon 1 or 2 garlic cloves 1 tbsp olive oil 5ml water Whiz it together and neck it. Simple!
Sprouted grains Sprouted grains, unlike wholegrains, have begun germination so they are easier to digest. They are packed with key nutrients, including B vitamins, vitamin C, folate, fibre and essential amino acids. Sprouted grains may also be less allergenic to those with grain protein sensitivities. The sprouted grain is available in certain forms of breads, breakfast cereals and flours. > >
Herbalist and iridologist Nik Imrye is at 21st Century Herbs, Market Street, Hexham NE46 3NU, tel 0844 846 0481 https://plantify.co
CONSETT’S FINEST INDEPENDENT DRINKS HOUSE AND EATERY
AFTERNOON TEA AVAILABLE £12.50pp (booking essential, 24 hours notice required)
BREAKFAST
COLD DRINKS
LITE BITES / CAKES / SCONES
SALADS
FLATBREADS
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. appetitemag.co.uk
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HEALTHY WE LIKE..RAW FOOD BLEND
Maca Root
Also known as Peruvian ginseng, this is the latest addition to the superfood group and is quite the thing for trendy foodies in 2016. It’s most commonly available in a powder and can be added to smoothies, juices and puddings.
Kohlrabi This ‘turnip cabbage’ is fast becoming the new kale. It’s an exceptionally rich source of vitamin C which is vital for healthy connective tissue, teeth and gums, and boosts immunity.
Teff Destined to become the new ‘it’ grain, surpassing even quinoa, this Ethiopian gluten-free crop has tiny seeds high in calcium, iron, protein and amino acids. The grain can substitute any wheat flourbased recipe to make anything from pizza bases to waffles.
Black rice Black rice is crammed with antioxidants, vitamin B1 and 30-times more fibre than white rice. Fans are praising its nutty flavour and unique texture.
Birch water Eastern European and Scandinavian birch water is both ultra thirst-quentching and a fantastic natural source of electrolytes. It is harvested during spring when nutrient-rich sap travels up from the roots of the tree to the branches, providing life to the budding leaves.
Sweet potato flour Gluten-free, paleo-friendly and packed with all the goodness of a sweet potato, this spud flour
holds moisture well, brings depth of flavour, and adds a slight sweetness to baked goods. It’s super-versatile and can be used in breads, cookies, muffins, pancakes and crêpes, cakes, and doughnuts. It can also be used in soups, as a thickener for sauces and gravies, and in a coating for fish.
Teres Major This relatively unknown beef cut is destined for big things in 2016. The meat from this area is super lean and has the same texture as fillet, but comes in at a fraction of the price.
On the wagon
This column finds the appetite team at the end of a particularly virtuous Dry January, helped in no small part by the lovely folk at Fentiman’s, just down the road in Hexham, who rescued us from our mid-month gin cravings with a hamper packed with their botanically brewed beverages accompanied by some fab mocktail recipes, and we can safely say, they kept us sane through dark, gin-less nights. Enjoy!
Our latest obsession is this big boy from 21st Century Herbs, created by our own columnist Nik (see page 31). Served up as a powder or in capsules, it’s everything you should eat, but don’t! It’s made from 100% raw fruit and vegetables, sourced locally and from sustainable goods, to provide you with a food state source of vitamins, minerals and enzymes, just as nature intended. It’s also 100% organic, vegan and vegetarian.
Romanov Fizz 1 part Fentimans Mandarin & Seville Orange Jigger 1 part soda water 5 fresh strawberries Muddle up the strawberries, add the drinks and garnish with orange. Cranberry Cooler Fentimans Victorian Lemonade splash cranberry juice Serve over ice Honeymoon ½ bottle of Fentimans Dandelion & Burdock 4oz apple juice juice of 1 lime 2 tsp honey Serve over ice
Easter at Morpeth Markets WIN a
Weekly Wednesday Market 9am – 3pm
Wednesday 23rd March FREE face painting from 11am till 2pm, live music, rabbits and guinea pigs from Kirkley Hall.
Morpeth Market hamper
on Wednesday 23rd March
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@moreinmorpeth
/moreinmorpeth #morpethmarkets
O
loca l tra der s
Monthly Farmers’ Market 9am – 3pm
Saturday 2nd April FREE face painting from 11am till 2pm.
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 07713115204
www.moreinmorpeth.co.uk
ver 20
Morpeth Town Council
More in...
market
NEW BUSINESS
New kids on the block We take a trip to some of the region’s newest foodie destinations
Daniel Farm Longsands
THE DANIEL FARM SHOP & TEAROOM Since trading in their jobs for their own slice of the Good Life, Danny and Jane Turner have established the 100 acres of countryside at The Daniel Farm Shop & Tearoom as a foodie destination featuring a deli stocked with the wares of some of the region’s best artisan producers and produce from the farm, plus a café with stunning views of the Northumberland countryside. The fields around the deli and café, which are part of the Bradley Park conservation area, are now home to Belted Galloway cattle, Tamworth pigs, donkeys, alpacas, Shetland ponies and some 6,000 free-range hens. The Daniel Farm Shop & Tearoom, Sled Lane, Wylam tel 01661 853 849, www.facebook.com/danielfarmwylam
NEW TO WYLAM... FARMSHOP * TEAROOM * DELI * BUTCHERY TEAROOM A cosy, friendly place offering a selection of speciality teas, breakfasts, daily specials, 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!
SUNDAY LUNCHES & AFTERNOON TEA COMING SOON! Open: Mon-Fri 9.30am-4.30pm | Sat & Sun 9.00am-4.30pm Sled Lane, Wylam – Tel: 01661 853849
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Hinnies
L o n g h o r n s BBQ uk
Lo ng ho r ns BBQ
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
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NEW BUSINESS HINNIES Andy Hook, the man behind Newcastle’s Blackfriars Restaurant, and his business partner David Townsley have launched a new neighbourhood restaurant in Whitley Bay. Kitted out in recycled materials, Hinnies is a relaxed, warm and friendly restaurant serving the comfort food we all like to eat - rustic and hearty Geordie-influenced food made from scratch using local and seasonal produce. The menu from head chef Jonny Wardale (brother of Chris, head chef at Blackfriars) features local dishes such as North East coast creamy crab soup; Black(friars) pudding, poached egg and crispy bacon; Newcastle Brown Ale slow-cooked beef with horseradish dumplings; and Geordie favourite Singin’ Hinnies, which inspired the restaurant’s name. It’s open for lunch and dinner daily, and for breakfast at the weekend. Hinnies, East Parade, Whitley Bay, NE26 1AP, tel 0191 447 0500, www.hinnies.co.uk LONGSANDS Chef Simon Walsh launched his new venture Longsands Fish Kitchen in Tynemouth last autumn, bringing the best of the day’s catch to his restaurant dishes and to take away. Walsh, a veteran of top venues across the region, is serving up the freshest seafood sourced from North Shields Fish Quay, less than a mile from his new kitchen. The menu features shellfish platters, seafood salads, fish soup, seasonal catches and, naturally fish and chips. There are also specials and breakfast on offer daily. Longsands Fish Kitchen, Front Street Tynemouth, NE30 4DZ. Tel: 0191 272 8552 www.longsandsfishkitchen.com
Longhorns
The McCrouzer Café
“Bringin’ Fat Back!” 1 MARKET STREET, NEWCASTLE, NE1 6JE
PORCHETTA • SALT BEEF • CRAFT BEERS 36 appetitemag.co.uk
Kracklin
NEW BUSINESS LONGHORNS You know that feeling when you really want barbecue food but it’s raining outside? Barbecue smokehouse Longhorns, in Jesmond and Newcastle city centre, stars such gems as the barbecue board of beef rib, hog butt, brisket and three-bean chilli…and beer served in a trendy jar, while the breakfast menu features fresh pancakes, waffles, and big breakfast sarnies. www.longhornsbbq.co.uk
GEORDIE COMFORT FOOD Brought to you by the team at Blackfriars Restaurant
KRACKLIN Newcastle’s Kracklin is the home of roast meat sandwiches from around the world. Set up by sisters Georgia Powell and Andrea Marshall, the menu includes Italian street-food-style porchetta, American classic the Reuben, homemade salt beef and, for those with a sweet tooth, a red velvet ice cream sandwich. Just go! Kracklin, Market Street, Newcastle NE1 6JE, tel 0191 340 0320
10 East Parade, Whitley Bay, NE26 1AP hinnies.co.uk • 0191 447 0500
Sandyford’s New Neighbourhood Coffee Shop Serving Awesome Coffee, Breakfasts, Lunch & Homemade Cakes The
McCrouzer
Café
11-15 Starbeck Avenue Newcastle NE2 1RH www.mccrouzer.com @mccrouzer The McCrouzer Cafe
THE FINEST LOCALLY COOKED SEAFOOD AND SHELLFISH, OR SIMPLY COME ALONG AND ENJOY FISH & CHIPS FROM OUR TAKEAWAY.
Winter special menu available all day Mon, Wed & Thurs – 2 Courses for £10 OPEN DAILY: 11am till late / Closed Tuesday Delicious breakfast menu available – Thurs to Sun 9am - 11.30am Longsands Fish Kitchen 27 Front Street, Tynemouth NE30 4DZ Tel: 0191 2728552 info@longsandsfishkitchen.com www.longsandsfishkitchen.com
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NEW BUSINESS THE MCCROUZER CAFÉ The McCrouzer Café in Sandyford, Newcastle, is a new favourite stopping point for coffee and a chat. Created by Dom McCracken, former restaurant manager at The Biscuit Factory, and Dave Strouzer, who has worked for chains including Pizza Express and Pret à Manger, the café provides a varied breakfast menu and light lunches, coffee from the Ouseburn Coffee Company and homemade cakes with gluten free and vegan options available. The McCrouzer Café, Starbeck Avenue Sandyford, NE2 1RH, www.mccrouzer.com URY Ury, formerly the excellent Rasa, has re-launched on Queen Street on Newcastle’s Quayside with a new look and a refreshed menu showcasing the best of south west Indian food. Open daily for lunch and dinner, the set menus showcase the best of the chefs’ favourite dishes, which includes fantastic Keralite sweets. We can also recommend the lunchboxes vegetarian, chicken curry and chicken biryani - which are packed with curries, vegetables, rice, breads and dessert and start at £4. Ury, Queen Street, Newcastle, NE1 3UG tel 0191 232 7799, www.uryrestaurants.com
Ury Kracklin
A BR AND NEW RUSTIC YET CONTEMPOR ARY VENUE LOCATED IN THE STUNNING MAR INA SET TING OF ST PETER'S WHAR F, ONLY MINUTES FROM NEWCASTLE CIT Y CENTR E & THE QUAYSIDE. QUOTE 'CHEERS ME DEARS' FOR 20% OFF YOUR FOOD BILL IN FEBRUARY
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FOL LOW THE CREW THE MERCHANTS TAVERN �MERCHANTSTAV #MERCHANTSTAV MERCHANTSTAVERN_
FIND US AT
KITCHEN KIT If it tastes as good as it looks, then it should be in your kitchen!
STIR IT UP! We love The Fudge Parlour’s fudge stirrers, handmade by the talented Debbie O’Brien in her farmhouse kitchen in Otterburn, Northumberland. In gingerbread, rich chocolate, and Bailey’s and white choc (hic!) flavours, they’re fabulous stirred into hot milk £2.50 each at Corbridge Larder Hill Street, Corbridge, NE45 5AA, tel 01434 632 948 www.corbridgelarder.co.uk
A LOVELY BUNCH… Coconut oil is the new black in the culinary and beauty worlds, with multiple uses and good for you, so they say. This Sri Lankan cold-pressed organic coconut oil is £6.50 and £9.99 at The Deli Around the Corner, Hotspur Street, Tynemouth, NE30 4EE tel 0191 259 0086, www. thedeliaroundthecorner.co.uk
CIAO, BELLA!
FRE NCH FANCY
SIG N OF THE TIM ES Love your vintage home stuff? RE is the store that just keeps giving and we love its latest collection of original advertising signs like this one. RE, Bishops Yard, Main Street, Corbridge Northumberland, NE45 5LA tel 01434 634 567 www.re-foundobjects.com
SWE ET TREAT It looks like a bunch of flowers, but it’s actually a cupcake bouquet especially for Valentine’s or Mother’s Day. £26.50 at The Little Coffee House Princesway, Team Valley Gateshead, NE11 0NF tel 0191 447 3404
TIN TIN!
We can’t resist a novelty pasta shape and this Sombrero artisan pasta by Bread Tree looks gorgeous in a jar on your kitchen shelf and is made in Italy with no artificial colourings. Stuff it or bake it, £6.50 at Il Piccolo St Helen’s Street, Corbridge NE45 5BE, tel 01434 634 554 www.ilpiccolo.co.uk
Who knew tea towels could be so cool? This range of tea towels and and worktop savers featuring adorable French bulldogs by Ben de Lisi is priced from £12 at Debenhams stores regionwide and at www.debenhams.com
SMOOCHY! We adore raw, organic Pana Chocolate, and this Valentine’s gift set includes bars in Coconut & Goji, Mint, Rose and Sour Cherry & Vanilla £13.90 at www.panachocolate.com
Every kitchen needs a splash of Emma Bridgewater, and the hens tin range is a classic. These are priced £8- £15 at Corbridge Cookshop Middle Street, Corbridge NE45 5AT, tel 01434 632 582 www.corbridgecookshop.co.uk
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KITCHEN KIT
ZESTY WIN E THE GAP! Our new favourite party game at appetite HQ is Wine the Gap, a new wine tasting kit based around a Tube map. Each kit comes with six or 12 bottles, map, corkscrew, chillers, pourers, journey planners and foldout maps, The Pocket Guide To Wine, and a video. Kit 1 for groups of 8-12 people is from £200 plus P&P, and Kit 2 is for groups of 16-24 people and is from £400 plus P&P (£16.50-£25 per person) www.winetubemap.co.uk
SWE ET! Once tasted, never forgotten, these handade Italian biscuits are made for your morning coffee, £2.50 at Vallum Deli & Patisserie Vallum, Military Road East Wallhouses, Newcastle NE18 0LL, tel 01434 672 360 www.vallumfarm.co.uk
Grainger Market Grainger Street, Newcastle upon Tyne Open: Monday-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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We have a serious Tarset Valley marmalade habit here at appetite, handmade in the Tarset Valley in Northumberland and as zesty as you can get. You can get it at lots of delis and farm shops, but we picked up the jars, £2.30 each, at Simonburn Tea Room and Gift Shop, The Mains, Simonburn Hexham, Northumberland NE48 3AW, tel 01434 681321 www.simonburntearooms.com
KITCHEN KIT EASY SQU EEZY Love garlic? So do we, and this Garlic Farm Gourmet Garlic Pureé is a great storage cupboard staple, £2.95, North Acomb Farm, Stocksfield Northumberland NE43 7UF, tel 01661 843 181 www.northacomb.co.uk
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.
IN A STEW Staub is one of the greatest kitchenware makers around, and we love this beautiful casserole, which will last a lifetime for £96 at Bradley Gardens Sled Lane, Wylam NE41 8JH, tel 01661 852 176 www.bradley-gardens.co.uk
TEA FOR ONE Fancy a cuppa and no-one to share it with? This wee Chinese pot and cup combo is just the job, £23.95 at Pumphreys, Grainger Street Newcastle, NE1 5JE tel 0191 414 4510 www.pumphreys-coffee.co.uk
SPECIAL VALENTINES & MOTHERS DAY TREATS FOR SALE! Heart shaped biscuits and small cakes 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
m Fro
to fork... d l e fi
AIM, FIR E Who can resist this bottle – Ladies Who Shoot their Lunch Chardonnay from Australia, £26.99 at Carruthers & Kent, Elmfield Rd Gosforth, Newcastle NE3 4AY, tel 0191 213 1818 www.carruthersandkent.com
SALT OF THE EARTH We love this black natural sea salt £4.20 at the brilliant Happy Organic, Front Street, Cleadon Village Sunderland, SR6 7PG tel 0191 536 3623 www.happyorganic.org
NORTHUMBRIA’S FINEST
Traditional Butcher producing the finest Northumbrian beef, Pork and lamb reared from our South Tyne Valley and surrounding areas and sold in our shops. Award winning burgers and sausages made on the premises. Choice of homebaked pies, cooked meats and hot & cold sandwiches.
Event and Outside Catering available: Barbecues, Spit Roasted pigs, lamb and beef joints 4 Church Street, Haydon Bridge Market Place, Allendale Tel: (01434) 683858 Tel: (01434) 684990 (closed 1/2 day Tues) (closed 1/2 day Tues)
21 Westgate, Haltwhistle Tel: (01434) 322322 (closed 1/2 day Wed)
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RELISH BOOK LAUNCH Relish North East & Yorkshire Second Helping - the latest recipe book from the Northumberland-based publisher Relish - was launched along with a host of top chefs at Wynyard Hall North East and Yorkshire chefs and executive teams celebrate the launch of the new book at Wynyard Hall
Relish Publications' Teresa Peters presenting at the event for contributors and chefs
The Relish Series of recipe books and fine dining guides
The Relish team - Paul Robertson, Teresa Peters, Wendy Rutterford, Rebecca Laycock and Duncan Peters with Angela Newton - creator and owner of The Tasting Game company, with her blind wine tasting game Guess the Grape
Mehdi Amiri, executive head chef at Wynyard Hall
Roberto and Patricia Pittalis and the team from Cafe Lilli in Norton celebrating with a glass of fizz
Teresa Peters and Wendy Rutterford from Relish Publications with Newcastle's The Herb Garden team - chef Lucy Clinch and restaurateurs Richard Marks and Ryan Darrington
Simon Walsh and Adam Galdwin from Longsands Fish Kitchen in Tynemouth
REFURB LAUNCH AT ALLARDS, TYNEMOUTH Allards in Tynemouth celebrated its new look with guests at a special event
Eleanor Thompson, Elsie Bowmaker Pamela Bensley
Kate Cluness, Julie Cluness, Ashley Hall
Brooke Bowmaker, Gary Bowmaker, Donna Latimer, Sienna Bowmaker, Bryony Bowmaker, Phoebe Bowmaker Gavin Bowmaker and Ashley Hall
Stuart Matthews, Joanne Matthews, Daniel Wrigley
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Jake Newsterad, Jenna Charlton
Laura Ali and Maz Ali
Katy Finn
DINING OUT BLACKFRIARS RESTAURANT
Blackfriars Restaurant serves a locally inspired menu which earned it the title Taste of England at the North East England Tourism Awards. The restaurant is located within a medieval friary and serves an excellent value lunch of two courses for £15 as well as an à la carte menu and was voted Best Sunday lunch in Newcastle. On the Winter menu you will find dishes such as Northumbrian ham & piccalilli terrine, Roast guinea fowl or Slow braised
ESLINGTON VILLA
roast wellington. For dessert Baked passionfruit cheesecake or Spiced plum pie. Blackfriars’ adjacent Banquet Hall offers a dramatic backdrop for weddings and they’re holding a Wedding Fayre on Sunday February 21. It’s also a great venue for themed events such as their next Medieval Banquet on Friday March 18. Regular cookery courses are also available from bread making to dinner party cooking. A full list of events is on their website.
LOCATION: FRIARS STREET, NEWCASTLE, NE1 4XN Tel 0191 261 5945, www.blackfriarsrestaurant.co.uk
Surprise your Valentine with a romantic dinner and overnight stay at Eslington Villa. Join us on Sunday 14th February for a glass of Prosecco followed by a three course meal in our award-winning restaurant, priced at £35pp. Book a table for two and enjoy an overnight stay for £50 per room to include full English breakfast. Eslington Villa is set in two acres of beautiful gardens in a quiet leafy district of Low Fell. Don’t
miss every Tuesday 50% off wine when you dine. Choose any wine from our wine list and you will only be charged half the price of the bottle, available on tables booked from 7pm onwards. Early bird menus are served Mon-Fri between 5.30-6.45pm, 2 courses £14.95, 3 courses £17.95 and the popular Sunday menu runs between 12-9pm. Eslington Villa is ideal for weddings, private dining and all kinds of functions and corporate events.
LOCATION: 8 Station Road, Low Fell, Gatehead NE9 6DR Tel 0191 487 6017 www.eslingtonvilla.co.uk
DABBAWAL
THE GLASS YARD AT NATIONAL GLASS CENTRE
MCKENNAS
MICHELANGELO’S
Dabbawal, winner of the Best Casual Dining Restaurant in the British Curry Awards 2015, brings the tastes of the street to its two Newcastle kitchens, with unique tapas-style plates for sharing and classic dishes with a twist. The Chef’s Surprise Menu is a fabulous feast for just £21pp, while early bird and pre-theatre menus are just £12pp for two courses. The 2016 Valentine’s Day menu is £29.95 and is available on Sun Feb 14, noon10.30pm at Jesmond and 5pm10.30pm at High Bridge. LOCATION: 69-75 High Bridge Newcastle, NE1 6BX, tel 0191 232 5133, and at Brentwood Mews, Jesmond, NE2 3DG, tel 0191 281 3434, www.dabbawal.com
The Glass Yard combines a delicious, regionally inspired menu with a cutting edge décor, making it the perfect spot for the discerning diner. Using only the finest, freshest ingredients locally sourced and prepared with passion. Floor to ceiling windows create a light and airy feel, which adds to the stylish yet relaxed ambience. Open daily for breakfast, lunch, afternoon tea and Sunday lunch. National Glass Centre is also available to hire for your own private events.
Far more than a theatre bar, McKenna’s serves a wide selection of tapas, weekly changing specials, tried and tested classics and gourmet sandwiches. McKenna’s also caters for a range of events in a beautiful location in the heart of the historic university campus. A family-run business, McKenna’s has a strong team of chefs and bar staff who are passionate about good food and make your visit a memorable one. Visit the website for opening times.
The team at Michelangelo’s pride themselves on the friendly atmosphere in all three of their restaurants. In addition to the à la carte menu, the popular Happy Hour menu is served 12pm-7pm Mon-Sat and all day Sunday, featuring one course for £4.95, two courses for £5.95, and three courses for £6.95. New dishes have recently been added to the menu, and all the food is freshly made and inspired by traditional family recipes. La Taverna at Ryton also offers tapas and real ales.
LOCATION: Liberty Way, Sunderland SR6 0GL, tel 0191 515 5555 www.nationalglasscentre.com/ theglassyard
LOCATION: McKenna’s at Northern Stage, Barras Bridge Newcastle, NE1 7RH www.mckennasat northernstage.co.uk
LOCATION: Ryton, 0191 4132921 • Dipton, 01207 571040 www.michelangelohotel.co.uk
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A-Z GUIDE DARLINGTON HALL GARTH HOTEL Coatham Mundeville, DL1 3LU t: 01325 300400
appetite is available at all of these locations as well as Tourist Information Centres across the region.
If you would like copies in your cafe, restaurant, delicatessen, farm shop etc. please give us a call on 01661 844115 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
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 WALTER DIX 1 Stirling Court, 11th Ave North, Team Valley, NE11 0JF t: 0191482 0033
NEWCASTLE
CALEDONIAN HOTEL 68 Osborne Road, Jesmond t: 0191 2817881
MADIHA INDIAN CUISINE 4 Holly Avenue West, Jesmond NE2 2AR t: 0191 2818431
THE CHERRYTREE RESTAURANT 9 Osborne Road, Jesmond NE2 2AE t: 0191 2399924 www.thecherrytreejesmond.co.uk
MALMAISON Quayside, Newcastle, NE1 3DX t: 0191 245 5000 www.malmaison.com
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 MA’IDA The Old Co-op Buildings Hexham Road, Walbottle NE15 9SR t: 0191 2670987
ADRIANOS 90 High Street, Gosforth, NE3 1HB t: 0191 2846464
DABBAWAL 1 Brentwood Mews, Jesmond NE2 3DG t: 0191 2813434
ANGEETHI 168 Kells Lane, NE9 5HY t: 0191 491 4343
ARLOS CAFE & BISTRO 36-38 Brentwood Avenue, Jesmond, NE2 3DH t: 0191 2814838
DENES DELI 244 Jesmond Road Jesmond NE2 1LD t: 0191 2818200
MATTHEW’S CHEESE 23-24 Grainger Arcade, Grainger Market t: 0191 2324265
THE BANK BAR & BISTRO 516 Durham Road, Low Fell NE9 6HU
ARTISAN The Biscuit Factory, Shieldsfield NE2 1AN t: 0191 2605411
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
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
ELECTRIC EAST St. James Boulevard Waterloo Square, NE1 4DN t: 0191 2211000
THE BLAGDON FARM SHOP
ERNEST 1 Boyd Street, Shieldfield, NE2 1AP t: 0191 2605216
MCKENNAS Northern Stage, Barras Bridge Newcastle, NE1 7RT t: 0191 2427242 www.mckennasatnorthernstage. co.uk
GATESHEAD
DANIEL FARM Sled Lane, Wylam t: 07980 914958
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
GINGERS COFFEE & WINE DANCE CITY Temple Street, Newcastle, NE1 4BR t: 0191 2695590
THE GREEN Washington Village Washington t: 0191 3402345
Milkhope Centre, Berwick Hill Road, Newcastle NE13 6DA t: 01670 789924 enquiries@theblagdonfarmshop.co.uk www.theblagdonfarmshop.co.uk
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
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NO.95 95 High Street, Gosforth, NE3 4AA t: 0191 2130033 NINO’S The Gate t: 0191 2615799
HAVELI 3-5 Broadway, Darras Hall, NE20 9PW. t: 01661 872727
OAK COFFEE HOUSE Inside Barker & Stonehouse Strawberry Buildings NE1 4PQ
THE HERB GARDEN Arch 8 Westgate Road, Newcastle. NE1 1SA t: 0191 2220491
OLIVE & BEAN 17/19 Clayton Street, Newcastle, NE1 5PN t: 0191 2330990
HOUSE OF TIDES 8 Close, NE1 3RN t: 0191 230 3720 www.houseoftides.co.uk
OLIVERS CAFE The Grainger Market Arcade, NE1 5QF
HOTEL DU VIN Allan House, City Road, Newcastle, NE1 2BE. t: 08447 364 259
PANIS 61-65 High Bridge Newcastle NE1 6BX t: 0191 2324366
HOTEL INDIGO Fenkle Street, Newcastle, NE1 5XU t: 0191 300 9222 www.mpwsteakhousenewcastle.co.uk
THE PARLOUR Blagdon, NE13 6DQ t: 01670 789935 www.theparlouratblagdon.co.uk
JESMOND DENE HOUSE Jesmond Dene Road, Jesmond, NE2 2EY t: 0191 2123000
PEACE & LOAF 217 Jesmond Road, Jesmond, NE2 1LA t: 0191 281 5222
THE KITCHEN@OSBORNES 61 Osborne Road, Jesmond, NE2 2AN t: 0191 2402811 www.osbornesjesmond.co.uk
PINK LANE COFFEE 1 Pink Lane, NE1 5DW
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
THE MERCHANTS TAVERN 1 St. Peters Wharf, NE6 1TZ t: 0191 5971212
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 SAUSAGE EMPORIUM Arch 6 Westgate Road t: 0191 3403082 www.thesausageemporium.com THE SETTLE DOWN CAFE 62 Thornton St, Newcastle NE1 4AW t: 0191 222 0187 THE STAND COMEDY BISTRO 31 High Bridge, Newcastle t: 0844 693 336 www.thestand.co.uk STANGER’S COOKSHOP 44 Brentwood Ave, Jesmond, NE2 3DH. t: 0191 2818563 www.stangerscookshop.co.uk TASTE OF PERSIA 4 Osborne Road, Jesmond Newcastle Upon Tyne, NE2 2AJ t: 0191 2818181 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 URY RESTAURANT 27 Queen Street, NE1 3UG t: 0191 2327799 UNO’S 18 Sandhill, Quayside, Newcastle, NE1 3AF t: 0191 2615264 THE WILD TRAPEZE 63 Heaton Road, Heaton NE6 5HE t: 077101 47301
NORTH TYNESIDE ALLARDS Front Street, Tynemouth t: 0191 4473252 BARCA ART CAFE 68 Front Street, Tynemouth t: 0191 2577959 BEACHES & CREAM 1 Victoria Crescent, Cullercoats, NE30 4PN t: 0191 2514718 BODA 74 Whitley Road, Whitley Bay, NE26 3NR t: 07542 244716 BROWNS SALT HOUSE 6-7 Victoria Crescent Cullercoats, NE30 4PN BUDDHA LOUNGE 76 Front Street, Tynemouth t: 0191 2708990 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
advertise here... Call 01661 844115 or visit www.appetitemag.co.uk for more information. THE DELI AROUND THE CORNER 61 Hotspur Street, Tynemouth, NE30 4EE t: 0191 259 0086 www.thedeliaroundthecorner.co.uk DI MEO’S ICE-CREAM PARLOUR 9 Marine Avenue, Whitley Bay t: 0191 2523814 GARETH JAMES CHOCOLATIER 12 Front Street, Tynemouth, NE30 4DX t: 0191 2577799 www.garethjameschocolatier.co.uk THE GRAND HOTEL Grand Parade, Tynemouth, NE30 4ER t: 0191 2936666 www.grandhotel-uk.com GULSHAN INDIAN KITCHEN GRILL & COCKTAIL BAR 60 Hotspur Street Tynemouth NE30 4DX t: 0191 2530236 HINNIES 10 East Parade, Whitley Bay NE26 1AP. t: 0191 2533050 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 PRIORY CAFE 35 Percy Park Road,Tynemouth, NE30 4LT t: 0191 2590627 PULP FICTION 193 park view Whitley bay NE26 3RD t: 0191 252 2205 RIVER CAFE 50 Bell Street, The Fish Quay NE30 1HF t: 0191 2966168 THE STAITH 57 Low Lights, North Shields Fish Quay NE30 1JA t: 0191 2708441 info@thestaithhouse.co.uk www.thestaithhouse.co.uk THE WOODEN DELI S59 Saville Street, North Shields, NE30 1AY. t: 0191 2964656
NORTHUMBERLAND ACTIV CYCLES Gresham House, Corbridge NE45 5AH t: 01434 632950 www.activ-cycles.co.uk
THE ANGEL INN Main Street, Corbridge, NE45 5LA t: 01434 632119
ESHOTT HALL Morpeth, NE65 9EN t: 01670 787454
BARN AT BEAL Beal Farm, Berwick upon Tweed, TD15 2PB t: 01289 540044
FRENCH’S Front Street, Wylam, NE41 8AQ t: 01661 852422
BATTLESTEADS HOTEL Wark, Hexham NE48 3LS. t: 01434 230209 www.battlesteads.com
GARDEN COFFEE HOUSE 20 Hallgate, Hexham NE46 1XD t: 01434 606656
BIN 21 50 Bridge Street, Morpeth NE61 1NL. t: 01670 504901
THE GARDEN STATION Seaton Delaval Hall, The Avenue, Seaton Sluice NE26 4QR t: 0191 237 9100
BLYTH BOATHOUSE Quay Road, South Harbour Blyth NE24 3PA. t: 01670 369052
THE GARDEN STATION Langley, NE47 5LA t: 01434 684391
BLENKINSOPP CASTLE INN & TEAROOM Blenkinsopp Castle Home Park Greenhead, Brampton Cumbria CA8 7JS t: 016977 47757 www.blenkinsoppcastleinn.co.uk
GERBHERDS DELI FARM SHOP 7 Newgate Street, Morpeth NE61 1AL t: 01670 512106
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 CAFÉ NO 6 Market Place, Corbridge, NE45 5AW t: 01434 634356 CAFE DES AMIS 52 Newgate Street, Morpeth NE61 1PB t: 0758 5614156 CHILLINGHAM CASTLE Chillingham, Alnwick NE66 5NJ t: 01668 215359 THE CHOCOLATE GALLERY Oldgate, Morpeth NE61 1PY t: 01670 505481 THE CHOCOLATE SPA 1 Fenkle Street, AlnwicK, NE66 1HW THE COQUETVALE HOTEL Station Road, Rothbury NE65 7QH t: 01669 622900 CORBRIDGE LARDER 18 Hill Street, Corbridge, NE45 5AA. t: 01434 632948 www.corbridgelarder.co.uk CORBRIDGE LARDER Sanderson Arcade, Morpeth, NE61 1NS CORBRIDGE COOKSHOP 15 Middle Street, Corbridge NE45 5AT t: 01434 632582 THE COUNTRY BARN Widdrington Farm, Morpeth NE61 5EA t: 01670 760181 www.thecountrybarn.co.uk DANIELLES BISTRO East Gate, Hexham t: 01434 601122
ALLENDALE TEA ROOMS Market Place, Allendale, NE47 9BD t: 01434 683575
DOXFORD HALL HOTEL & SPA Chathill Alnwick, NE67 5DN t: 01665 589700 www.doxfordhall.co.uk
AMBLE BUTCHERS 31 Queen Street, Amble, NE65 0BX t: 01665 712700
DUKE OF WELLINGTON Newton, NE43 7UL t: 01661 844446
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 ICE BAR 62 Newgate Street, Morpeth NE61 1BQ IL PICCOLO St Helens Street, Corbridge, NE45 5BE t: 01434 634554 JIGGERY POKERY Tea Room, 3 Dene Workshops, Mickley, Stocksfield, NE43 7BG t: 01661 842256 JASPERS 8 Bridge Street, Amble, NE65 0DR t: 01665 714724 JOLLY FISHERMAN 9 Haven Hill, Craster, NE66 3TR t: 01665 576 461 LANGLEY CASTLE Langley-on-Tyne, Hexham NE47 5LU t: 01434 688888 MANZIL TANDOORI RESTAURANT 2B Oldgate, Morpeth, NE61 1LX t: 01670 515405
NORTHUMBERLAND CHEESE CO, The Cheese Farm, Green Lane, Blagdon, NE13 6BZ t: 01670 789798 www.northumberlandcheese.co.uk NORTHUMBERLAND SAUSAGE COMPANY Wark Village Farm Store Hexham Road, Wark, NE48 3LR t: 01434 230221 www.northumberlandsausage company.com THE OLD BOATHOUSE Just by the Harbour, Amble, NE65 0AA t: 01665 711232 THE OLD STOREHOUSE Links Road, Amble NE65 0SD t: 01665 710500 THE PUDDING PARLOUR Bluebird House, Haugh Lane Ind Est, Hexham, NE46 3PU THE PLOUGH 24 Bondgate Without, Alnwick NE66 1PN t: 01665 602395 L.ROBSON & SONS Haven Hill, Craster, NE66 3TR t: 01665 576 223 R.MARTIN BUTCHERS 21 Newgate Street, Morpeth NE61 1AW t: 01670 513359 RUTHERFORDS OF MORPETH Coffee Shop 10-16 Bridge Street, Morpeth NE61 1NJ t: 01670 512458 ROBSON & SONS LTD QUALITY BUTCHERS 2 Meal Market, Hexham, NE46 2DA t: 01434 602049 ROTHBURY FAMILY BUTCHERS Townfoot, Rothbury, NE65 7SL t: 01669 620744 R.TURNBULL & SONS FAMILY BUTCHERS 33-35 Market Street, Alnwick, NE66 1SS. t: 01665 602186 RED LION INN Milfield, Wooler, NE71 6JD t: 01668 216224 www.redlioninn-milfield.co.uk
MASSEY’S 26 Middle Street, Corbridge, NE45 5AT t: 01434 633130
THE RUNNING FOX 2-4 Riverside, Felton, Morpeth, NE65 9EA t: 01670 787090
MATFEN HALL Matfen Village, NE20 0RH t: 01661 886500
SAATHI 28 Priestpopple, Hexham NE46 1PQ t: 01434 603 509
MISTER RIDLEY’S ICE & COFFEE PARLOUR Ridley Park, Blyth
SHAMBLES 59 Bridge Street, Morpeth NE61 1PQ t: 01670 516688
MIVESI No.2 Market Place, Alnwick NE66 1HS t: 01665 606947
THE SHORELINE CAFE 1 Church Street, Craster NE66 3TH t: 01665 571251
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
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 South Road Belford, NE70 7DP t: 01668 219662 www.sunnyhillsfarmshop.co.uk SWALLOW FISH ‘Fishermans Kitchen’, 2 South Street, Seahouses, NE68 7RB t: 01665 721052 SWINNEYS 60 Front Street West, Bedlington, NE22 5UB t: 01670 824444 ST AIDAN HOTEL Seafront Seahouses NE68 7SR t: 01665-720355 SYDNEYS BISTRO 9a Battle Hill, Hexham, NE46 1BA t: 01434 603474 TEA AND TIPPLE 18 Market Place, Corbridge, NE45 5AT t: 01434 632886 www.teaandtipple.com
HAPPY ORGANIC 42 Front Street, Cleadon t: 0191 5363623 www.happyorganic.org LATIMERS Shell Hill, Bents Road, Whitburn, SR6 7NT t: 0191 5292200 MAC ‘N’ ALLI Retail 6 Village Centre, Sea Winnings Way, NE33 3NE t: 0191 4548258 NUMBER 4 4 St Bedes, Station Road, East Boldo, NE36 0LE t: 0191 447 9797 ORANGEGRASS 7 Mount Terrace, South Shields, NE33 1PY t: 0191 455 8555
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
G.H PICKINGS BUTCHERS East Boldon, NE36 0SE t: 0191 5367359
MULLER BAKERY 40 Villette Road, SR2 8RN t: 0191 5671429 NATIONAL GLASS CENTRE Liberty Way, SR6 0GL t: 0191 5155555 www.nationalglasscentre.com ROKER HOTEL Roker Terrace, SR6 9ND t: 0191 5671786
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RASPBERRY & WHITE CHOCOLATE TART SERVES 6-8 INGREDIENTS
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For the pastry: 110g plain flour 55g unsalted butter, cut into 1cm cubes For the filling: 400g white chocolate 200ml double cream 50g unsalted butter ½ tsp vanilla extract 400g raspberries
METHOD
Make the pastry by whizzing the flour and butter in a food processor to form fine crumbs. Add just enough cold water to bring it together, just two or three tablespoons should do it. Wrap in cling film and allow to rest in the fridge for 20-30 mins. Preheat the oven to 190C/Gas 5. Lightly grease a 23cm tart tin and roll the pastry into a circle big enough to line it. Don’t worry if it cracks a little, just patch it up in the tin using a little water if you need to stick it together. Prick the base all over with a fork, line with baking paper and baking beans and bake blind in the oven for 20 mins until crisp. Remove the pastry case from the oven, take out the baking beans and allow to cool completely. Make the filling by breaking up 350g of the white chocolate and adding to a heatproof bowl, along with the double cream, butter and vanilla. Set the bowl over a pan of barely simmering water and allow the chocolate and butter to melt, stirring frequently until you have a thick shiny sauce. Pour into the baked and cooled pastry case and put in the fridge to set firm, about an hour. Once set, remove from the fridge and decorate the surface of the tart with the fresh raspberries, either in a pretty pattern or randomly, as you like. Melt the remaining white chocolate in a small heatproof bowl set over a pan of barely simmering water. Using a teaspoon drizzle the melted chocolate over the raspberries (recipe credit - www.berryworld.co.uk)
BERRY NICE!
The next appetite is out in March 2016. In the meantime, visit us at www.appetitemag.co.uk
46 appetitemag.co.uk
Authentic Indian Cuisine The Taste of Kerala
Enjoy the culinary journey to Kerala with our top class service intertwined with the traditional keralite cuisine, you feel the love and care of a mothers recipe while our hospitality makes you feel warm and right at home.
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27 Queen Street, Newcastle Upon Tyne NE1 3UG Open Monday-Sunday Lunch & Evening Tel: 0191 2327799 | email: info@uryrestaurants.com | www.uryrestaurants.com
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