ISSUE 36
www.appetitemag.co.uk
May/June 2016
TICKLE YOUR TASTEBUDS...
32 recipes!
greensparty
GRASP THE NETTLE // CRESS OF A WAVE // TOP ASPARAGUS TIPS inside Spring chicken // The food of love // In search of afternoon tea // A queen of puddings
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Editor ponders baking and brainless birds. Read on for the tenuous link... Yesterday, I spent two hours making the chocolate tart in the photograph below. I share this earth-shattering news, not to brag (mind, it was 10 out of 10 delicious) but because it led me to wonder, if I only had six months to live, would I spend two hours of it baking? I suspect I wouldn't, for - and this is quite a thing for the editor of a food magazine to admit - I have decided that life is too short for beating, creaming, whisking and whipping (in the kitchen at least, ahem!). I'll whip up a Victoria sponge or apple crumble because they take only a few minutes, and I always make a Christmas cake because it's an excuse to swig the cooking brandy, but elaborate confections drive me to distraction. I mean, the tart was nice, but was it two hours and five separate culinary processes on a sunny day nice? No, frankly, particularly when I could have nipped up the road to the patisserie at Vallum, bought something fabulous and passed it off as my own.
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Which brings me, in a roundabout way, to the many pheasants with no road sense who have ended up on the appetite table recently, the latest making the ultimate sacrifice for the benefit of my dinner when I was on the Military Road, heading to Vallum for lemon meringue pie (and there, dear reader, is your tenuous link). What is wrong with these witless creatures? There are bits of them all over the roads round our way, 99% of them male, which proves either that lady pheasants are much brighter than their senseless spouses, or the male pheasant population is in the grip of a suicide epidemic. Hence, we are now mostly dining on roadkill and shop-bought profiteroles, a) because life's too short for labouring over choux pastry and posh puddings and, b) because baking is for the birds. If you agree, Jane Pikett, Editor tweet us!
appetite. TICKLE YOUR TASTE BUDS...
Editorial 01661 844 115
Jane Pikett - jane@offstonepublishing.co.uk
Advertising 01661 844 115
Joanne O’neil - joanne@appetitemag.co.uk Website www.appetitemag.co.uk Designed & Published by
Unit One, Bearl Farm, Stocksfield Northumberland, NE43 7AL Photography Peter Skelton www.photo-psp.co.uk Nicky Rogerson www.nrphotography.co.uk
PLACE YOUR ORDER 4GreatCLUB places, great offers 6 FEED...BACK Foodie news and views 8
IT'S A DATE Foodie events across the region
10 SPRING CHICKEN With chorizo on the barbie 12
IN THE KITCHEN GARDEN The weather is snow joke!
14 FISH Simon Walsh tackles tuna 17 REVIEW Dinner at the Duke of Wellington 18
FUDGE-TASTIC Debbie O'Brien's sweet treats
20 THE GRAZER Anna Hedworth is on her nettle 22 TOP TIPS Snap to it - asparagus is in season! 24 EASTERN PROMISE Recipes from Sabrina Ghayour 26
FOOD OF LOVE The supper club stealing hearts
30 AFTERNOON TEA Out and about in search of the best 38 CRESS OF A WAVE Watercress - it's the new black... 40 KITCHEN KIT The latest kitchen must-haves 42
THE DIARY Beautiful people, beautiful foodie places
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CHOCOLATE HEAVEN A dessert fit for Her Majesty
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CLUB BRING ON OUR SUMMER BARBECUE SIZZLERS
TWO-FOR-ONE ON ANY MAIN COURSE AT URY Ury Indian restaurant in Newcastle is offering appetite readers any two main courses for the price of one until June 27, 2016. Ury, Queen Street Newcastle, NE1 3UG tel 0191 232 7799 www.uryrestaurants.com
Beldons @ The Exchange, North Shields is offering appetite readers a free tea or coffee with any slice of cake until June 27, 2016. Beldons @ The Exchange Howard Street, North Shields NE30 1SE tel 0191 258 7866 www.facebook.com/Beldons
AFTERNOON TEA FOR TWO FOR £20 AT SUTRA TEA
Our superb BBQ range includes..... Smoked Brisket Burger - UK finalist in the Butchers Q Guild BBQ Competition. Gold Award-winning Rib Eye Steak. Traditional Beef Burger and Flamethrower Sausage with a hint of chilli.
Sutra Tea Company, Jesmond is offering appetite readers afternoon tea for two for £20 until June 27, 2016. Sutra Tea Company, Clayton Road, Jesmond, NE2 4RP www.teasutra.co.uk
See our recipe in this issue of Appetite A VILLAGE BUTCHER’S SHOP WITHIN A CITY 27 Princes Road, Brunton Park, Gosforth NE3 5TT
0191 236 2992
Tel:
FREE HOT DRINK AT BELDONS AT THE EXCHANGE
Ask about our FREE local delivery service
AFTERNOON TEA FOR TWO FOR £14 AT BROCKSBUSHES
ART DECO CINEMA CAFE
Brocksbushes, Corbridge is offering appetite readers afternoon tea for two for £14 until May 31, 2016. Brocksbushes Farm Shop Styford Roundabout Stocksfield, NE43 7UB tel 01434 633 100 www.brocksbushes.co.uk
THREE COURSES AND FIZZ FOR £18 AT HINNIES 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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Hinnies, Whitley Bay is offering appetite readers three courses and a glass of fizz for £18 until August 30, 2016. Available Tues-Fri. Hinnies, East Parade, Whitley Bay, NE26 1AP, tel 0191 447 0500, www.hinnies.co.uk
BUY-ONE-GETONE-FREE ON AFTERNOON TEA AT THE LITTLE COFFEE HOUSE The Little Coffee House, Team Valley is offering appetite readers buy-one-get-one-free on afternoon tea (normal price £12.95) until June 27, 2016. The Little Coffee House within Country Baskets Unit 4 Princesway North TVTE, Gateshead, NE11 0NF tel 0191 447 3404 www.thelittlecoffeehouse.co.uk
*On production of this magazine or a print-out of the offer from www.appetitemag.co.uk
CLUB
FOUR AFTERNOON TEAS FOR THE PRICE OF THREE AT NUMBER 4 Number 4, Langley Park is offering appetite readers four afternoon teas (normally £9.90 each) for the price of three until June 27, 2016. Number 4, Old Co-op Buildings, Langley Park, Durham DH7 9XE, tel 0191 373 1404 www.facebook.com/number4coffeegiftsandmore
A flat white for the coffee connoisseur, a cold beer after work*, or just a perfect dairy ice-cream milkshake for the kids. At Mister Woods we’ve got the lot..... *only Broadway shop selling alcohol TYNEMOUTH Front Street Tel: 0191 2575556
AFTERNOON TEA FOR TWO FOR £25 AT DANIEL FARM Daniel Farm, Wylam is offering appetite readers afternoon tea for two including a miniature bottle of prosecco each for £25 until June 27, 2016. Daniel Farm, Sled Lane, Wylam, NE41 8JH, tel 01661 853 849 www.facebook.com/danielfarmwylam
WALLSEND The Forum Tel: 0191 2954268
NORTH SHIELDS Railway Street Tel: 0191 2592559
TYNEMOUTH Broadway Tel: 0191 2964412
FOLLOW US @woods_coffee
Friendly, family run Italian Restaurant
RESTAURANT
a fresh, seasonal A La Carte menu; Early Bird - Wed-Thurs 5.30-7; 2 course lunch menu £10.95
AFTERNOON TEA FOR TWO FOR £15 AT THE COUNTY HOTEL The County Hotel, Hexham is offering appetite readers afternoon tea for two for £15 until June 27, 2016. The County Hotel, Priestpopple, Hexham, NE46 1PS tel 01434 608 444, www.countyhotelhexham.co.uk
FREE GLASS OF BUBBLY AT SWEETHART CAFE The Sweethart Cafe, Consett is offering appetite readers a free glass of bubbly with afternoon tea until June 27, 2016. Sweethart Coffee & Cakes, Derwent St, Consett, Co. Durham DH8 8LU, 01207 501 100 www.sweethartcoffeeandcake.co.uk
DELICATESSEN
Movenpick Ice Cream Parlour,
craft beers, superb selection of antipasti, wines. Food to take home.
STUZZICO WINE BAR
Tapas, Fine Wines, Italian Beers, Aperitivi and Liqueurs. Music Events. Please ring 01434 634554 to book, St Helen's St NE45 5BE @il_piccolo_deli Il Piccolo At Corbridge
www.ilpiccolo.co.uk
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FEEDBACK
FEED...BACK!
Simply email your recipes, feedback and foodie news for the opportunity to appear here. Fame at last! Email editor@appetitemag.co.uk Tweet @appetitemaguk Facebook /appetitemaguk
BEAITG
An Eating Experience To Suit You...
Whether you’re after an early morning breakfast, relaxing brunch, long lunch or afternoon tea we can cater for all. 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
E INFUSED BEETROOT, CUMIN AND POMEGRANAT E KEBABS IN A LIME HALLOUMI AND COURGETT DRESSING AND TOASTED CUMIN SEED In honour of National Vegetarian Week May 16-22...
Broom House Farm
FOOD, FARMING & FUN
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. F O R E S T A D V E N T U R E A N D C H I L D R E N ’ S PA R T I E S AVA I L A B L E
OPEN EVERY DAY!
Broom House Farm, Nr. Witton Gilbert, DH7 6TR Farm Shop: 0191 371 8839 Coffee Shop: 0191 371 8382 Email:broomhousedurham@btinternet.com
www.broomhousedurham.co.uk • Follow us on Facebook
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Serves 2 Ingredients 1tsp cumin seeds juice of ½ lime 1tbsp olive oil 200g halloumi in bite-sized chunks 4 cumin and pomegranate-infused beetroot, cut into quarters 4 spring onions, cut into 3cm batons 1 small courgette, sliced into discs 4 kebab sticks Method If you’re using wooden kebab sticks, soak them in water before use so they don’t burn. Then, to make the dressing, toast the cumin seeds in a small frying pan for a minute or two
WE’VE BEEN EATING… A shout-out for the excellent Ko Sai panAsian noodle bar in Fenwick, Newcastle, where we enjoyed a happy pre-theatre supper, including an historic Thai seafood broth from the Asian tapas menu, tempura fried prawns, salt and chilli squid, and a green curry with chicken. Great value, fresh and tasty. Ko Sai, Fenwick Northumberland Street, Newcastle NE1 7AS, tel 0191 232 6612
until they become fragrant, taking care not to burn them. Remove from the heat, stir in the lime juice and oil and season well. Tip the vegetables and halloumi into a large bowl, pour over the dressing and combine well. Thread the vegetables and halloumi onto kebab sticks, reserving any dressing left in the bowl. Cook for 4-5 mins on each side on a barbie or under the grill, until the halloumi is browned and crisp and the vegetables are cooked. Pour the reserved dressing onto a serving plate and turn the kebabs on the plate to soak it up, then serve with a seasonal salad. Tip: Cumin and pomegranateinfused beetroot is available at Waitrose. Recipe courtesy of www.lovebeetroot.co.uk
FEEDBACK
PIZZA THE ACTION Lovely to see some national recognition for two of the region’s fab food outlets – Alex and Vicky at the Scream for Pizza van (pictured) and Cal’s Own in Jesmond, Newcastle, both of which have been mentioned in a new book by Phaidon called Where to Eat Pizza - an encyclopedia of the world’s most recommended pizza places.
CAST YOUR VOTE! Good luck to two of our favourite fish kitchens - the Old Boathouse in Amble and Longsands Fish Kitchen in Tynemouth - the only North East restaurants shortlisted in the national Coastal Fish Restaurant of the Year award run by Coast Magazine. Voting ends May 10 and you can join us in nominating them here www.coastmagazine.co.uk
WINNING RECIPE As we went to print, the fate of Newcastle United was still hanging in the balance, despite the efforts of the chefs at Blackfriars restaurant in Newcastle, who have come up with a special dish in support of NUFC manager Rafa Benitez. The dish in honour of Spaniard Benitez comprises wild boar imported from Spain, black pudding and potato gratin, apple sauce, grelot onions and crispy sage. We can’t tell you if it’s enough to keep the Toon in the Premiership, but it’s a winner with us. Blackfriars Restaurant, Friars Street, Newcastle, NE1 4XN www.blackfriarsrestaurant.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
Hampers & Vouchers Available – 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 Closed Easter Sunday
TOP TWEETs! Our pick of the last month on Twitter Appetite Magazine (@appetitemaguk): Yet another pheasant with no road sense! anna hedworth (@the_grazer): in the Ouseburn today, a man tightrope walking over the river, whilst another man pushes his pigeons past in a pram.
Canny Food (@CannyFood): A spot of #1pmlunch at local cafe @teasydoesit, catching up on @appetitemaguk #nebloggers
Appetite Magazine (@appetitemaguk): Pheasant tonight! #roadkill
Bev Stephenson (@bevnorthchocs): The fabulous @NorthumbSgeCo have just done another batch of North Choc Sausages and they’re ace!#bankholidayweekend
Get Into Newcastle (@NewcastleNE1): Our own little tribute to #EdBallsDay there, the man himself even baked a cake!
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Succulent Northumbrian Lamb Fresh Hand Picked Asparagus Delicious Cakes & Puddings
Welcome To Spring
IT'S A DATE! DISTINCTLY DARLINGTON DATE: MAY 14-15
Distinctly Delicious, the Darlington Festival of Food, is back with producers' and street food markets, demos from chefs, food tastings and drop-in workshops. www.darlofoodfest.org
DATE: MAY 11-15
Open Tuesday-Saturday 10am-5pm Sunday 11am-4pm Open Every Bank Holiday
Now also in the new Fenwick Food Hall
SMOOTH GROOVES! DATE: MAY 9
If you're a coffee connoisseur or a jazz fan or both, Bunker Coffee Carliol Square, Newcastle is launching a new tasting event, Bunker Brews, from 6pm on May 9, offering the chance to learn how to brew your own coffee, enjoy a plate of Bunker bites, and sample live jazz by trio Archipelago. Tickets £10. www.eventbrite.co.uk/e/ bunker-brews-how-to-brew-athome-live-jazz-by-archipelagotickets-24424620698
A PROPER DAY OUT
DATE: MAY-AUG 44 Brentwood Avenue, Jesmond, Newcastle upon Tyne NE2 3DH tel & fax: 0191 281 8563 email: jess@stangerscookshop.co.uk
www.stangerscookshop.co.uk
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DATE: MAY 14
French's in Wylam is hosting a Moroccan Theme Night starring a three-course menu which includes pigeon b'stilla, fish tagine, sticky date cake with cardamom custard, and more. £28.50pp. www.facebook. com/FrenchsFoodAndGifts
IN THE MARKET
16-18 The Milkhope Centre, Berwick Hill Rd, Blagdon, NE13 6DA T: 01670 789924 E: enquiries@theblagdonfarmshop.co.uk
Your local specialist cook and home store. Everything you need for food preparation through to food presentation, glassware and culinary gifts.
AFRICAN DREAM
The Proper Food and Drink Festivals return to Bents Park, South Shields May 28-20; to Spanish City Plaza, Whitley Bay June 11-12; Seven Oaks Park, Cramlington July 30-31; and Northumberland Square, North Shields Aug 20-21. Free. www.pro perfoodanddrinkfestivals.co.uk
Newcastle is welcoming an international market to Grey Street and Grainger Street with more than 30 traders taking up residence for five days. Moroccan Paradise will bring a taste of north Africa, Lemarchand will serve traditional tartiflette, paté and charcuterie from the French Alps, and the Greek Grill House will offer Greek gyros, feta cheese pies and other traditional dishes alongside other traders from all over the world.
HOMEGROWN
DATE: JUNE 26
The fifth Homegrown Food Festival in Northallerton will again feature well-known chefs, the popular Tipple Tent serving local beers, spirits and wines, a Kids’ Kitchen with interactive cookery workshops, live music and more than 100 local producers. www.homegrownfoodfest.co.uk
STARTERS
North Acomb Farm Shop WHY NOT US A VISIT, PAY A COFFEE HAVE ENJOY TH AND E VI OF THE TY EWS NE VALLEY
NORTH AC O IS SURE MB TEMPT YOTO TASTEBUDUR S!
TAKE A PEW
The fab Refectory Café at Hexham Abbey is such a hit with the locals and visitors to the beautiful medieval abbey and its visitor centre, it’s expanded into the abbey atrium. The ingredients are local and Fairtrade wherever possible, and all the food is prepared on the premises with a huge amount of love and care. It’s an absolute gem in the heart of Hexham and we recommend the homemade soup, which changes daily, and the fantastic cheese scones. Hexham Abbey, Beaumont Street, Hexham, NE46 3NB www.hexham-abbey.org.uk
Promoters of our own, local & UK produce for over 35 years TASTIEST STEAKS, BURGERS AND SAUSAGES IDEAL FOR YOUR BBQ! From the finest North Acomb Aberdeen Angus beef, spring Lamb and outdoor pork and free range poultry. To our exclusive range of homemade cakes, pies and ready meals. Homecured bacon, ham and our superlative sausages. Stocksfield, Northumberland NE43 7UF Tel: 01661 843181 www.northacomb.co.uk Opening Times: Closed Mon, Tues - Sat 9.30am-5pm, Sun 9.30am-1pm COUNTRYSIDE ALLIANCE. HIGHLY COMMENDED NORTH EAST BUTCHER OF THE YEAR
THE GUILD OF MASTER CRAFTSMEN
Dine Al Fresco at
Heads in the clouds
Those with a head for heights are in for a treat with Dine by the Tyne, a sky table restaurant suspended above Gateshead’s Performance Square May 12-15. Leading chefs, including Peace & Loaf’s Dave Coulson and Sachins’ Bob Arora, will serve one-off menus to 22 diners, 100ft above the Tyne with 32 ‘flights’ planned and breakfast, lunch, champagne high tea, pie in the sky, evening dinner and night caps on the menu. Don’t look down! Performance Square, May 12-15, from £50 www.eventsinthesky.co.uk
Early Bird Special
Mon- Sat from 12 noon-7pm from only £4.95
Sunday Lunch
Mon- Sat from 12 noon-7pm from only £5.95
CHEERS!
The Split Chimp micropub is set to move to a new home under the railway arches on Westgate Road in Newcastle. The new venue is nearly double the size of the old one on Forth Street, with space for six handpulls and an upstairs function space and 31ft skittles alley. The Split Chimp, Westgate Road, Newcastle www.facebook.com/splitchimp
Children’s menu (up to 12 years) £4.45
SUMMER SPECIAL
Bottle of Prosecco only £15 (offer available up to 7pm)
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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THE BUTCHER BUTCHER
Fully Licenced Restaurant, Deli & Gift Shop We source the finest produce, both locally & further afield to create our unique shopping and dining experience. Open 7 days a week serving hot, cold & alcoholic drinks, freshly baked cakes & scones, breakfasts, lunches & Evening meals (Evening meals are currently Thursdays, Fridays & Saturdays only, 6pm - 9pm). Serving Sunday lunches 1 course £9.95, 2 Courses £12.95, 3 courses £14.95 Doddington Dairy Ice Cream Parlour Now Open!
Please see website or call 01668 219662 for details. Tel: 01668 219662 | South Road, Belford, NE70 7DP Email: info@sunnyhillsfarmshop.co.uk | www.sunnyhillsfarmshop.co.uk
Following our focus on Dexter beef in the last edition of appetite, I’m delighted to say that we have been nominated in the UK final of the Butchers Q Guild’s annual BBQ Competition for our smoked brisket burger, which is hand-crafted and smoked in-house to a recipe developed by shop manager Alex Daley. The award-winning burger,
named the best speciality burger in Q Guild’s North East region, comprises 100% brisket steak from Dexter cattle reared specially for the shop by a local farmer, along with a special spice blend. Here’s another mouthwatering roast chicken BBQ recipe courtesy of the Q Guild – see www.qguild.co.uk for more recipe ideas. www. georgepaynebutchers.co.uk
WHOLE ROAST CHICKEN WITH CHORIZO ON THE BARBECUE Serves 4
THE FINEST LOCALLY COOKED SEAFOOD AND SHELLFISH, OR SIMPLY COME ALONG AND ENJOY FISH & CHIPS FROM OUR TAKEAWAY.
OPEN DAILY: 11:30am till late / Closed Tuesday Open all Bank Holiday DELICIOUS BREAKFAST MENU AVAILABLE Fri to Sun 9am-11.30am LOCALLY CAUGHT ‘DAY BOAT SPECIAL’S’ IN BOTH TAKEAWAY & RESTAURANT Longsands Fish Kitchen 27 Front Street, Tynemouth NE30 4DZ Tel: 0191 2728552 info@longsandsfishkitchen.com www.longsandsfishkitchen.com
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Ingredients 1.5kg free range chicken 100g chorizo, thinly sliced few sprigs of thyme 1 large onion, halved 3tbsp olive oil ½tsp ground cinnamon salt and ground black pepper Method This recipe requires a barbecue with a lid and a temperature gauge capable of reaching 180C-190C. Carefully work your fingers between the skin and meat on the chicken breast and legs until it becomes loose and place the chorizo slices under the loosened skin, covering the breast and majority of the legs.
Place the thyme and onion halves in the cavity of the bird. Mix the oil and cinnamon together and rub into the skin, season with salt and pepper, and barbecue on a medium heat for 1-1½ hours. The bird is ready when a food temperature sensor or thermometer inserted into the thickest part of the bird shows it has reached an internal temperature of 78C, and a knife inserted into the thickest part of the thigh releases clear juices. Leave the chicken to rest for around 10 mins before carving. Serve with grilled peppers, crisp green salad and warm fresh crusty bread.
STARTERS
HIPPO ON THE MOVE
One of the appetite team’s favourite burger joints, Fat Hippo, has popped up in Durham’s historic Saddler Street. With two successful branches in Jesmond and Newcastle, Fat Hippo has branched into the south of the region for the first time and is offering its “good kind of gluttony” across a menu which features beef burgers made in-house daily as well as chicken and veggie options and our favourite - dirty fries topped with bacon bits and Fat Hippo sauce. Fat Hippo, Saddler Street, Durham, DH1 3NU, tel 0191 370 9699 www.fathippo.co.uk
ALL CHANGE
The Exchange in North Shields has been relaunched as a cultural hub for the town with a family-run bar and restaurant, Beldons, open daily. Run by Gerry Beldon, the new bar and restaurant is home to local produce with a lunch menu featuring soups, sandwiches and salads as well as local beer from Cullercoats, Three Kings, Allendale and Hadrian & Border; while the performance spaces in the auditorium and in the bar will be home to local musicians, dancers and theatre companies. The Exchange, Howard Street, North Shields, NE30 1SE tel 0191 258 4111
TO THE CASTLE BORN Former North East Chef of the Year Mark Percival has been appointed head chef at 14th Century Langley Castle. He was a sur sous chef at Langley when he won the award in 2011 and was married there on Good Friday this year. He has most recently been head chef at Bouchon Bistrot in Hexham. Langley, Hexham, NE47 5LU tel 01434 688 888, www.langleycastle.com
Classically French... Sample our Cuisine at lunchtime with 2 courses for only £13.95 or 3 courses only £14.95 Try our Earlybird menu available from 6pm-7pm Mon-Fri 2 courses for only £14.50, or 3 courses only £15.50
4-6 GILESGATE, HEXHAM, NORTHUMBERLAND NE46 3NJ Tel 01434 609 943 www.bouchonbistrot.co.uk
GOOD, HONEST FOOD WITH A SPRINKLING OF NORTHERN CHARM... • LUNCH • PRE-SHOW & DINNER • TAPAS • WINES & BEVERAGES McKennas, Northern Stage, Barras Bridge, Newcastle upon Tyne, NE1 7RH Tel: 0191 242 7242 www.mckennasatnorthernstage.co.uk
OPENING TIMES Tue - Sat: 9.30am - 11pm, Mon: 9.30am - 6pm, Breakfast served until 11.30am @McKennascafebar McKennasatNorthernStage
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FRENCH’S food+ gifts
dig this VICKY’S GAR DE N
It's snow joke
The cold snap hits the Kitchen Garden
NOW OPEN MONDAYS! DUE TO POPULAR DEMAND
Great fresh food cooked with love, skill and local produce Main Rd, Wylam NE41 8AQ | Tel: 01661 852422 NEW OPENING HOURS MONDAY-FRIDAY 9.30am - 4.00pm SATURDAY 9.30am - 3.00pm
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
Raspberry & Kirsch Sorbet
Pure Sicilian Pistachio
Ricotta & Coco Pesto
Asian Ginger Ice-Cream 3
Raspberry Sorbet
Real Banana Ice-Cream 3
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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Can you believe the weather? Snow in May! Thank goodness Mark hadn't planted out his seedlings when it fell. We've been harvesting rocket, rainbow chard, sorrel, viola flowers, broad bean tops and the last of the celeriac for the first wedding of the season. It gives us such a buzz to serve our own produce. Mark has been planting seeds on two-week rotations, testing varieties of radish, carrot, and beetroot. Meanwhile, when he nips out the broad bean tops we use them on our dishes. They're fantastic, and the same will happen when Mark thins out the root veg, providing lovely little shoots for garnish. In the polytunnel, the courgettes are about three inches tall and bursting green. This time of year is so exciting - the world popping green everywhere, it's wonderful. We also have a furry friend in the seedling tunnel. Mark found a baby rabbit under the seedling cloche, keeping warm. He went in hot pursuit Mr McGregorstyle, and now the footprints of a 6ft 4ins tall man can be seen the length of the raised bed.
We're in for a broad bean and garlic-tastic year. I fancy broad bean pesto, though the chefs aren't too keen on all that podding. A chap called Ronnie who works at the Merchant Tavern in town is a friend of our restaurant manager and he's going to take any spare. He loves Vallum and we love the synergy of working with other enthusiastic people. The bank of trees which shelter the garden has been cleared of weeds to leave dark earth that makes you want to kneel down and stroke it - it looks so velvety. The hens love it for foraging and they look so important, white against the dark soil, as they watch the installation of our first Cloudhouses yurt. We are so excited about Yurt One, which will be for hire this summer, our guests welcome to collect our eggs and veg for cooking on site. Our tearoom has had a big refurb too, and after all the hard work we found self-seeded edible flowers in the redundant polytunnel - perfect for the icing on the celebratory cake. Plus, the pea shoots are up, which always feels good. Happy growing!
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
STARTERS
VISIT ONE OF THE TONEY MINCHELLA CAFES IN SOUTH SHIELDS
Jimmy Laffan and John Calton
THE BEST AROUND
The team behind The Staith House, North Shields has been nominated for another top industry award. John and Kimberley Calton and James Laffan have been nominated for the Newcomer Award at this year’s Catey Awards, the Oscars of the hospitality industry organised by The Caterer magazine. Selected by a panel of more than 140 judges, the winners will be announced in London in July. Good luck, folks! The Staith House, Low Lights, North Shields, NE30 1HF tel 0191 270 8441, www.thestaithhouse.co.uk
RAISING THE STEAKS Karbon Grill Kitchen and Bar, which has just launched at the new Hilton Garden Inn, Sunderland is serving up pan-American cuisine with a hint of Latin flair. Most of its dishes, including the Cajun blackened stone bass and baked North Sea lobster, are cooked on a charcoal grill, while the menu also includes smoked haddock and seafood chowder, Tennessee glazed ribs with spiced corn, Maryland crab cakes with cajun mayo, and beef shin braised in craft beer from Sonnet 43 Brew House, Co Durham. Ole! Vaux Brewery Way, Sunderland, tel 0191 349 8500 www.facebook.com/karbongrill
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
TONEY MINCHELLA @ Haven Point The Car Park River Drive North Promenade South Shields NE33 2TJ
HAND-HELD SPIRALIZER Creates uniform curly spaghetti from fruits and vegetables to make healthier meals • Open blade design accommodates both long vegetables like courgette and round vegetables like potatoes, onions and beetroot • Food holder keeps hands safe and acts as a cap for safe storage • Blades are easy to access for cleaning • Dishwasher safe
RRP £14.99
23 Milkhope Centre, Blagdon, Northumberland, NE13 6DA Call us: 01670 789 142 www.lacookshop.co.uk
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Fish Simon Walsh owner of Longsands Fish Kitchen, Tynemouth is an award-winning chef with more than 20 years experience in some of the North East’s finest hotels and restaurants. He launched Longsands, his first restaurant, in 2015, a short walk from the North Sea and walking distance from North Shields Fish Quay, where he sources the best of the day’s catch for a la carte and takeaway menus. Longsands Fish Kitchen Front Street, Tynemouth, NE30 4DZ, tel 0191 272 8552, www.longsandsfishkitchen.com
FISH
Welcome to
– Great Beer – Great Food – – Great Music – Great Company – The Exchange, Howard Street, North Shields NE30 1SE
Tel: 0191 2584111 gerry@beldons.co.uk
Say hello to our new Tea Room
• LUNCHES • MORNING COFFEE • AFTERNOON TEA • • SUNDAY LUNCHES • VALLUM & LOCAL PRODUCE • • CHILDREN’S PARTIES • FAMILY FRIENDLY • • OUTSIDE DECK WITH RURAL VIEWS • PLAY PADDOCK •
With more space, gorgeous vintage interiors and food which celebrates our own and local produce - we look forward to seeing you soon! Visit: www.vallumfarm.co.uk Contact: 01434 672 652 Follow:
@vallumfarm
/vallumfarm
Military Road, East Wallhouses, Newcastle upon Tyne, NE18 0LL. Site open 7 days a week from 10am.
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GRILLED TUNA WITH CAPER BERRIES AND ROASTED PLUM TOMATOES SERVES 4 Ingredients 4 x 180g tuna steaks For the tuna marinade 200ml rapeseed oil 2tsp chopped rosemary 2tsp chopped thyme 2tsp chopped parsley 2 garlic cloves, grated 1tsp salt pinch of ground black pepper zest and juice of 1 lemon For the salad 200g salad rocket 20 basil leaves 20 caper berries 40g pitted black olives, cut in half 50g parmesan shavings 20ml apple balsamic For the plum tomatoes 16 baby plum tomatoes cut in half 4 garlic cloves, finely sliced 1tsp chopped thyme 150ml rapeseed oil 1tsp Maldon sea salt 1tsp ground black pepper 8g icing sugar
Method Mix together all the marinade ingredients in a bowl. Retain 50ml to dress the salad at the end, then coat the tuna with the rest of the marinade and marinate for a couple of hours in the fridge. For the tomatoes, preheat oven to 90C/Gas¼. Place the halved tomatoes on a baking tray. Mix all the other ingredients in a bowl and spoon over the tomatoes. Bake for 2 hours. Once the tomatoes are ready, put a grill pan over a medium heat and, once smoking, drop the marinated tuna steaks into your pan and grill for 2 mins on each side. Lay the tuna steaks onto plates. For the salad, toss the rocket and basil in the separated marinade and then layer on top of the tuna mixing the caper berries, olives, parmesan, and roasted tomatoes as you go. Finish with a drizzle of apple balsamic round the edge.
Starters YOU SHALL HAVE A FISHY
The lovely folks at Blyth Boathouse and The Old Boat House in Amble have launched The Fish Shack at The Sea Quest in Amble constructed from two wagon bodies and an old school navigational cobble, the Sea Quest. Built with the support of Warkworth Harbour Commission and hand-crafted by Davey Buddle, this casual fish and shellfish kitchen on the harbour wall serves up the freshest produce direct from the boats that moor alongside it. There are fantastic views over the river and Warkworth Castle and the menu also features coffee, cakes, scones, and homemade breads and wraps from the Boat House Bakery. At present, it's BYO, but when it gets its licence wine and local ales will be added to the menu. www. boathousefoodgroup.co.uk
Country produce at it’s Best
MULTI AWARD WINNING BUSINESS • FULLY STOCKED BUTCHERY INCLUDING BEEF & LAMB FROM WIDDRINGTON FARM ITSELF. 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 • EVERY FRIDAY LOCAL HADDOCK IN HOMEMADE BATTER WITH CHUNKY CHIPS & PEAS FROM £6.49 INCLUDES TEA/FILTER COFFEE & BREAD & BUTTER SERVED FROM 12 – 2.30 PM 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
PARKLIFE
Wylam Brewery launches its new base in Newcastle’s Exhibition Park May 27-29 with The Happenings, a streetfood and craft beer festival throughout the bank holiday weekend. The new 30-barrel brew house and events space in the Grade II-listed Palace of Arts doubles the brewery’s capacity. It will host events throughout the summer including music from Lindisfarne (June 6), the Mystery Jets (October 6), and NARC. in the Park (June 4) with the likes of Smoove & Turrell and The Lake Poets. It will also host The North East Brewers Market June 10-11. The Tap at the Palace will be open Thursday-Saturday every week with Wylam beers on keg and cask, and North East-inspired food from The Tap Kitchen. Palace of Arts, Exhibition Park, Newcastle NE2 4PZ, tel 01661 853 377, www.wylambrewery.co.uk
BACK ON TRACK
The Valley restaurant in Corbridge has re-launched its Curry Train after being derailed by flooding. Picking up passengers in either Newcastle or Carlisle (or on the way through the Tyne Valley), the package includes return travel and a four-course dinner. Prices from £36.50, see website for details. The Valley, Old Station House, Corbridge, NE45 5AY tel 01434 633 434, www.valleyrestaurants.co.uk
Award Winning
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
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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SUNDERLAND’S NEWEST ADDITION TO THE REGION’S VIBRANT RESTAURANT SCENE Karbon Grill – Kitchen and Bar at the Hilton Garden Inn, Sunderland offers a unique menu of Pan American inspired cuisine in a comfortable, contemporary restaurant with first class service.
Guests can enjoy one of our unique dishes and a relaxing drink in our stylish new bar. An evening at the Karbon Grill will be a night to remember. To book or for more information call 0191 349 8500 or email karbongrill@hgisunderland.com
To book accommodation Call: 0191 551 5110 Email: sales@hgisunderland.com
Hilton Garden Inn Sunderland, Vaux Brewery Way, Sunderland, SR5 1SU
4398
SEASONAL SHOWCASE 2016 TASTING MENUS
Our Seasonal Showcases, which take place the first Wednesday of every month, feature a six or seven-course tasting menu and celebrate an ingredient, a type of cooking or time of year. Upcoming Showcases in 2016 include: 4 1 6 3 7 5 2
May June July August September October November
New Season Shoots From the Sea Foraged Allotment Harvest Traditional Classics Woodland Bonfire Feast
Stoddart Street Newcastle NE2 1AN
0191 260 5411 info@artisannewcastle.com Twitter.com/artisan_NE
WWW.ARTISANNEWCASTLE.COM
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Image: Sean Elliott
From £38 per person, with an optional flight of wine from £25 per person.
REVIEW
By royal appointment Jane Pikett enjoys dinner and a pint or three at the Duke of Wellington
W
hat is it about the Duke of Wellington which qualifies him to lend his name to thousands of pubs nationwide? Not only does his name live in perpetuity over the door of one of my favourite ale houses, but my favourite footwear is also named for him, which is nice, if not strictly relevant to this review, which is supposed to be about my dinner. So, back to the job in hand, and The Welly, which is just up the road from appetite HQ at Newton, near Stocksfield, achieves the tricky balancing act of quality restaurant food robust enough to carry off a pub setting and, crucially, to stand up for itself on the same
table as a pint or three of real ale. Thus, it lives up to the elaborate descriptions on the menu, while remaining at home in a pub frequented by locals and their dogs. Special mention to the puddings, which are seriously good, thanks to the efforts of some new blood in the kitchen. The Grenadine roast rhubarb is exquisite - my new favourite version of my favourite spring vegetable, delightfully paired with ginger mousse, cream patisserie and double ginger ice cream. I’d go back for that alone. The peanut butter cheesecake with raspberry jelly and peanut butter-filled macaroons was so good that, on a dessert roll, we asked for a third pudding to take home, which is how I came to be
eating lemon and lavender posset with lavender shortbread in my bed at midnight. You’ll agree, I’m a class act... The lamb was divine - pink, succulent, tender, butter-soft - while the sea bream was a delightful perfection. There was a fantastic pan-fried mackerel starter, plus an adventurous combination of tempura king prawns, scampi, fennel-spiced cauliflower fritters, and - the star - mussel popcorn. As you will gather from the length of some of the descriptions above (which I’ve cut in most cases) the dishes on the a la carte menu are complex. The specials menu, however, offers a simpler cod, chips and mushy peas, a burger with onion rings and chips,
rump, rib eye, and sirloin steak and chips, and scampi with lemon mayo. Mind, the side orders include parmesan and truffle fries, so it’s not exactly straightforward pub fayre, but it’s less daunting for those of simpler tastes. I salute the Duke’s team for their commitment to quality ingredients and creative combinations. Bar meals have changed since the days of chicken in a basket, and The Welly can give any quality restaurant a run for its money. Plus, the landlord keeps a very good pint. No doubt the Duke would approve. Cheers! The Duke of Wellington, Newton Northumberland, NE43 7UL tel 01661 844 446, www. thedukeofwellingtoninn.co.uk
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IN THE KITCHEN
SWEET TREAT Rosie McGlade goes behind the surprisingly small scenes at Northumbrian Fudge Parlour with its owner Debbie O’Brien
D
ebbie O’Brien has given me a bar of smooth vanilla fudge and by the time I’m home 20 minutes later I’ve somehow eaten it all. I’m driving in a warm glow, almost like it’s hypnotised me. I don’t even feel guilty. Later, I offer a slice of another bar, gingerbread flavour, to a friend, and she eats the lot (yes, you Sharon), and we discuss how much you’d normally pay for something that’s taken this long to make by hand. Fudge is popular. If you want to stand out amid the numerous fudge-based stalls on Newcastle Quayside on a Sunday or at the region’s many and various farmer’s markets,
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you have to be good, and you have to offer good value. Debbie sells hers at just £2.50 a bar, each a piece of unadulterated double cream, milk, butter and sugar, no preservatives, nothing tinned, and each the fruit of a hellishly long process. She’s now into her fourth year of production and during busy periods can easily spend 6am11pm stirring, cutting, decorating and wrapping about 100 bars a day. Her pan is the size you’d use for the family potatoes - it’s not exactly cooking on an industrial scale. Wouldn’t it save time to try a bigger one? “I did try with a large pan, and I tried stirring
two pans at the same time but it was quite hard to manage,” says Debbie. “Hot fudge can give you a nasty burn, as I know to my cost. But it’s also quality control. The bigger pan somehow doesn’t produce the same perfect consistency.” It may not, but this is a long, lonely process, as she acknowledges. “Each batch is slowly brought to the boil and then hand stirred for up to an hour. It’s just me and Radio 4 or Facebook for company,” she says. The next step is to cool the fudge a little, then beat it for up to 20 minutes with an electric whisk. Then Debbie adds flavourings. There’s vanilla, gingerbread, salted caramel, which is very popular at the moment, sloe gin,
IN THE KITCHEN
Traditional Sunday Lunch by the River... A rich and memorable dining experience for Northumberland!
creme egg, peanut butter, raspberry and white chocolate, prosecco with edible gold leaf, strawberry shortcake, and more. “I’m always trying to come up with new recipes, many seasonal, as it’s such a competitive market and I’ll have between 12 and 18 on the go at any time. It’s a bit of trial and error. When it goes wrong I could cry after all the work that’s gone into it.” Each tray is left to set for anything up to three days in the warmer months. Each tray makes 16 bars, and Debbie also makes up bags of smaller bites and drinking fudge ‘stir-ins’ designed to be plopped into a cup of hot milk. Everything is hand decorated with little gingerbread men, Easter eggs, raspberries etc, then turned so the underneath dries out properly. Finally, it’s wrapped and tagged. Then she puts her feet up. No she doesn’t. “Weekends I’m always out and about at markets, and there are loads of food festivals coming up. They’ve now become my social life. They’re always a lot of fun and friendly and I absolutely love them. Winter’s obviously very cold - I come home and can’t move until I have a hot bath, but of course it’s the best time of year for fudge. I once did a summer fair in Allendale and it was so hot I had to pack everything up on ice. All I had on display was one bar of each flavour. It looked ludicrous. But it’s a nice life. And I’m getting a lot of very loyal customers.” Currently, Debbie is renting a flat in North Shields and this is where it all goes on. Her upstairs kitchen window looks onto brick walls, a far cry from the views over hills and fields she had from the isolated cottage she lived in near Otterburn, Northumberland, until she moved closer to her grown-up children. The burly Landrover Defender parked outside shows where her heart really is. “I will go back to Northumberland sooner or later,” she says. “This is temporary.” Debbie has done all sorts in her life. She ran the Which-Craft hippy / gifts shop in Monkseaton for years, then sold old fashioned sweets from a travelling stall made of French apple crates, which took two hours to erect. “It looked fabulous but it just wasn’t practical. So I looked for something else and fudge came along. Now I’m obsessed.” Available at farmers markets regionwide and at shops including Corbridge Larder and Belsay Village shop. www.facebook.com/TheFudgeParlour
Boasting a unique, warm and welcoming dining room with great service, stunning views and some of the finest seafood and British cuisine available.
QUAY ROAD, BLYTH, NORTHUMBERLAND, NE24 3PA Tel: 01670 369052 | Email: restaurant@blythboathouse.co.uk www.blythboathouse.co.uk
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THE GRAZER
NETTLE TEA Make in the same way you would a fresh mint tea – take a handful or nettles, pour over boiling water, leave to infuse for a minute then sip. The flavour is very green and earthy.
SPRING STING
Eatyour D weeds
Anna Hedworth, aka The Grazer, grasps the nettle
id you know you can pick young nettles with your bare hands and they don’t sting you? Don’t blame me if you do get stung, but I’ve tried it and found it to be true - most of the time. A free food source is always a good one, and nettles are
packed full of more vitamins and minerals than spinach and broccoli, and they’re rich in vitamin C and iron. The tips - the top four or six leaves – are the best. Once the plant has begun to flower you should leave it as the leaves will be too tough. Look instead for the little new shoots and small plants to get the best.
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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THE GRAZER NETTLE SOUP NETTLE PESTO Pesto isn’t just about basil, and nettles make for a fantastic alternative. For this one, simply bring a large pan of water to the boil and add about 75g of nettles, pushing them under the water with a spoon, and blanch them for about 1 min, then remove and run under cold water until they are properly cold throughout. This helps to keep the colour and, crucially, remove any sting. Then simply blitz the leaves in a food processor with 2 small shallots, 50g walnuts, 50g parmesan cheese, 150ml extra virgin olive oil, 1tsp salt and ½tsp sugar. Add to pasta, drizzle in soups and over salads or use as a dip.
Heat 3tbsp olive oil and 25g butter in a big pan. Add 3 sliced leeks, 3 sliced onions, 2 cloves crushed garlic and a big pinch of salt and sweat gently for 30 mins. Then add 2 large potatoes, peeled and diced, and sweat for 10 mins. Cover with 1 litre water, ham stock, or vegetable stock (whatever your preference). Simmer until the potatoes are soft. Finally, add washed nettle leaves and, if you wish, a bit of spinach too, depending on how many nettles you have. Simmer for a couple more mins then blend until smooth. Add lots of black pepper and some salt (quantity dependent the stock you’ve used), and add more stock or water to the desired consistency. And there you have it - delicious, free and restorative!
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
FOL LOW THE CREW
FIND US AT
THE MERCHANTS TAVERN �MERCHANTSTAV #MERCHANTSTAV MERCHANTSTAVERN_
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ASPARAGUS
Top tips
Make the most of the short British asparagus season with these scrumptious spears
B
e quick folks, British asparagus season is upon us, and due to end in mid-June. Plus, not only is this the food of the summer gods, asparagus is good for you, promoting healthy bacteria in the large intestine, believed to help detoxify the body, and a rich source of vitamin C. Enjoy these little gems, courtesy of www.britishasparagus.com
CAN’T GET E NOUG H ? ASPARAGUS
Bistro
ASPARAGUS AND SWEET POTATO HASH WITH AVOCADO AND EGG Ingredients 1 sweet potato, peeled and cut into small chunks 1 bunch British asparagus spears, halved 3tbsp olive oil 1 shallot, finely sliced 2 handfuls sweetcorn (frozen is fine) 1tsp garlic granules 1tbsp sliced jalapeno peppers from a jar (optional) 1 avocado, sliced 1 lime 2 eggs Method Fill a saucepan with boiling water, add potato chunks, simmer for 5 mins then add asparagus for 2 mins until softened, drain and leave to steam. Heat half the oil in a large frying pan. Tip potatoes and asparagus into the hot pan with the shallots, sweetcorn, garlic granules and jalapenos. Toss to coat in the oil and season. Cook, stirring occasionally, until the veg is browned and toasty. While the veg is cooking, heat another non-stick pan with the remaining oil and fry the eggs. Tip the vegetables into 2 bowls, top with slices of avocado, squeeze some lime over and top each with a fried egg.
Situated in the heart of Cleadon Village.
Bistro Romano offers fine contemporary Italian and Mediterranean cuisine in a relaxed and friendly vibe. Italian Classics • A la Carte Menu • Lighter Lunches Early Evening Menu • Daily Specials • Sunday Lunches 63 FRONT STREET, CLEADON VILLAGE, SUNDERLAND, SR6 7PG TEL: 0191 519 1747 www.bistroromano.co.uk
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Tea & Tipple, Corbridge, Northumberland, NE45 5AT www.teaandtipple.com Telephone: 01434 632886
ASPARAGUS ONE-PAN SPRING CHICKEN AND ASPARAGUS
SERVES 4
ASPARAGUS, TARRAGON ASPARAGUS, SALMON & AND ALMOND SQUASH RICE BOWL PIZZA BIANCO
Ingredients 700g new potatoes, halved 1tbsp rapeseed oil 8 chicken thighs 2 garlic cloves, unpeeled 4 sprigs of rosemary 1 lemon 1 bunch asparagus, trimmed
Method Heat the oven to 200C/Gas6. Put the potatoes and oil into a large oven dish and toss to coat well. Tuck the chicken in among the potatoes and do the same with the garlic and rosemary. Drizzle with the juice of half the lemon and add the squeezed lemon to the pan. Season well and roast for 50 mins. After 50 mins, toss the asparagus into the pan and give it a shake so the spears nestle in among the chicken and potatoes. Cook for a further 8 mins. Check the chicken is cooked and the vegetables are tender. Pick out the roasted garlic and squeeze the melting centres into a small bowl, add the juice from the remaining lemon and season. Use a fork to mix the dressing and mash the garlic. Tip the chicken and potatoes onto a warmed serving plate and drizzle over the dressing.
SERVES 2
SERVES 2 Ingredients 100ml crème fraîche 20g parmesan, grated 2 flatbreads 2tbsp flaked almonds 1 bunch asparagus spears, trimmed tarragon or basil leaves parmesan shavings to decorate Method Heat the oven to 180C/Gas4. In a bowl, combine the crème fraîche and parmesan and a good grind of black pepper. Lay the flatbreads on baking sheets and spread with the crème fraîche, leaving 1cm gap around the edge, sprinkle with almonds. Cook in the oven for 10 mins until the crème fraîche starts to turn golden. Meanwhile, steam the asparagus for 5-6 mins until just soft. Top the flatbreads with asparagus, add torn herbs and a few parmesan shavings.
Ingredients 500g butternut squash, peeled and chopped into chunks 1tbsp oil 2tsp cumin seeds pinch chilli flakes 200g brown rice 2cm ginger, grated 2 salmon fillets 2tsp honey 1 bunch trimmed asparagus spears 1tbsp peanuts, chopped 4 sprigs coriander squeeze of lemon Method Heat the oven to 220C/Gas8. Toss squash, oil, cumin, chilli and a pinch of salt in a large oven tray and roast for 25 mins. Put rice in a pan of boiling water, turn off heat, replace pan lid and leave to steam. Meanwhile, rub the ginger over the salmon and drizzle with honey. After 25 mins, add the asparagus and salmon to the pan and cook for a further 10 mins. Once cooked put the squash, asparagus and rice in a bowl, top with a salmon fillet, the chopped peanuts and coriander. Squeeze a little lemon over everything.
MEXICAN-STYLE BRITISH ASPARAGUS WITH LIME AND SOUR CREAM GLAZE SERVES 2 Ingredients 1 bunch British asparagus, trimmed 2tsp oil 1tbsp sour cream ½ lime 20g parmesan, finely grated ½tsp chilli powder ½tsp ground cumin
Method Brush the asparagus with oil and grill or barbecue for 5 mins, turning regularly. Meanwhile, combine sour cream and lime juice, and in a separate bowl the cheese and spices. Once the asparagus is cooked, brush with the sour cream mixture then sprinkle with the cheese and serve.
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SABRINA’S SUPPERS
Noshe Djan!
EASTERN PROM ISE
Enjoy these recipes from the new book by Iranian-born Sabrina Ghayour
T
he fantastic Iranian-born, British-raised cook and writer Sabrina Ghayour is back with a new book, Sirocco, named for the hot, dry wind which blows from east to west, often described as warm, spicy and sultry, just like her recipes. Sirocco brings tastes of the East to western-style dishes in a collection of 100 delicious and accessible recipes with an emphasis on simple ingredients and strong flavours. Sabrina shared some of her dishes and offered an insight into her cookery with an appearance at Forum Books, Corbridge, in early May, which inspired us to bring you these recipes. Noshe Djan (that’s enjoy your meal to you and I!) Sirocco: Fabulous Flavours from the East by Sabrina Ghayour, published by Mitchell Beazley, £25, www.octopusbooks.co.uk Available at Forum Books, Market Place, Corbridge NE45 5AW tel 01434 632 931, www.facebook.com/Forum-Books-Kids
TAMARIND HONEY PRAWNS
Serves 4–6 Iranians love all things sour: lemons, limes, pomegranate molasses, young plums and tamarind. I especially love tamarind because you can use it so well in savoury cooking and balance it with sweetness to create something really delicious. In this recipe, I simply mix tamarind paste with honey to make a marinade that has lots of flavour without much effort. These prawns are also great to skewer and are easy to cook on the barbecue. Ingredients 800g raw tiger prawns (the biggest you can find), peeled with tails left on vegetable oil for frying 2 heaped tsp toasted sesame seeds 10g fresh coriander, leaves roughly chopped 3 spring onions, thinly sliced from root to tip For the marinade: 100g tamarind paste 75g clear honey 2 garlic cloves, peeled and crushed 2tbsp light brown sugar 3-4tbsp chilli oil (or olive oil, if preferred) sea salt flakes
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Method For the marinade, blend the ingredients in a mixing bowl until the sugar dissolves. Add the prawns and work marinade into them using your hands. Cover the bowl with clingfilm and marinate at room temperature for 30 mins. Heat a large frying pan over a medium-high heat and drizzle in a little vegetable oil. Drain excess marinade from the prawns and fry them quickly on both sides until they cooked through and slightly charred. Cooking times will vary depending on the size of the prawns. The marinade is sticky and sweet, which means it will blacken in the pan slightly, so don’t panic if the prawns look charred - they will still taste delicious. Serve sprinkled with toasted sesame seeds, coriander and chopped spring onions.
CHARGRILLED OCTOPUS WITH MAPLE CHILLI DRESSING & PISTACHIOS
SABRINA’S SUPPERS EASTERN-STYLE FISH & CHIPS Serves 3–4
Serves 4
Octopus always reminds me of holidays in Spain or Greece. It’s incredibly easy to cook - just expect 30%–40% shrinkage. Ingredients sea salt flakes 2kg octopus 3 heaped tsp rose harissa 5tbsp maple syrup olive oil for drizzling 50g pistachio slivers/75g chopped pistachios (skin on is fine)
WIN!
We’ve got two signed copies of Sabrina Ghayour’s new book, Sirocco: Fabulous Flavours from the East, to give away courtesy of Forum Books, Corbridge. Enter at www.appetitemag.co.uk/ sirocco-competition by June 15 for your chance to win. Winners will be picked at random and informed by email.
Method Bring a large pan of generously salted water to the boil, add the octopus, reduce heat to mediumlow immediately and simmer for 2 hours or, if using a whole octopus, for 3 hours. Drain and plunge the octopus into cold water. In a small saucepan, combine the harissa and maple syrup and heat gently. As soon as the mixture begins to bubble, take the pan off the heat and set aside. Heat a griddle pan or a heavybased saucepan over a high heat. Dry the octopus pieces using kitchen paper (don’t worry if the skin begins to rub away) and cut into lengths that will easily fit into your griddle pan. Rub the octopus pieces with olive oil to coat them well. Cooking in batches, sear the octopus on the hot griddle for 1-2 mins (depending on size of pieces) or until char marks appear. Transfer to a plate. Slice octopus according to your preference and arrange on a serving plate. Drizzle sauce liberally, drizzle with olive oil and scatter over pistachios to finish.
Ingredients 750ml vegetable oil 2 large eggs, beaten 100g plain flour 2tsp sweet paprika 2tsp English mustard powder 3tsp ground coriander 1tsp turmeric 1tsp cayenne pepper 600g cod fillets or any thick white fish cut into 8 portions sea salt flakes and black pepper ketchup to serve For the chips: 750ml vegetable oil 1kg-1.5kg floury potatoes (unpeeled), cut into thin chips Method Preheat 2 large saucepans or deep frying pans over a medium heat. Put the oil for cooking the chips into one pan, and the oil for frying the fish in the other. Bring the oil to frying temperature (do not allow to smoke). Put potatoes in one pan and begin to cook. Meanwhile, put the beaten eggs into a small, shallow bowl and season with salt and pepper. Put the flour and all the spices into another shallow bowl, season generously with salt and pepper and mix. Coat each piece of fish evenly in the seasoned flour, shaking off any excess, then dip it into the egg mix until fully coated, and finish by dredging in the flour mix again, ensuring each piece is well coated. Repeat until all the pieces are coated. Fry the fish in the second pan until the batter is crispy and golden brown. Remove chips and fish from oil using a metal slotted spoon and drain on kitchen paper. Season with salt and serve with ketchup.
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SUPPER CLUB
THE FOOD OF LOVE If music really is the food of love, it’s no surprise the Semibreve Supper Club is stealing hearts, says Elise Rana Hopper
B
lackhall Mill is wild at the edges. A former pit village turned bohemian enclave, where the houses end there’s a row of allotments which give way onto open countryside, the river Derwent flowing fast to the right and Milkwellburn Wood up on the rise. It’s a glorious spring morning and we’re out with one half of the Semibreve Supper Club team - Pia Castleton, permaculturalist, chef and forager - to see what’s good to eat. Within minutes she has us hunkering down on the riverbank. To the untrained eye it appears unprepossessing, but she points
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out three wild greens. They are delicious, distinctive - the mangetout grassiness of chickweed, the garlic-mustard tang of jack-by-thehedge, and the parsley-and-carrottop taste of ground elder, a pot herb brought here by the Romans. “I’ve always loved foraging - for me it’s just an extension of seasonal food,” she says. We learn that the pretty leaves of wood sorrel are wonderful with fish, lamb or beetroot, that wild garlic shoots are excellent pickled and served with cheese, and that crystallised gorse flowers are an elegant, if labour-intensive, edible garnish for lemon tart. “That was a bit of a labour
of love,” says Pia. “It was for our Troubadour Songs supperclub. The Brothers Gillespie played their music inspired by the Northumbrian landscape, and that informed the menu.” This sums up the philosophy of Semibreve, as its other half, awardwinning concert pianist Annie Ball, attests when we meet at Jesmond’s Cafe 1901, which is home to Annie’s piano. Bouncing her baby son Rowan on her knee, she reveals what led her to Semibreve. “I was always more interested in alternatives to the typical classical music route,” she says. “I’d spent 11 years in London, studying music and then organising my own concerts when there was a movement taking classical music out of traditional settings. When I came back here, having built up a good reputation performing, I didn’t want to have to start again, so I thought I’d set up my own thing. When I met Pia I was inspired to see how we could combine food and music.” Fittingly, they met on an
allotment, united by a love of food, music, and the passion to create events beyond the usual realms of either. Semibreve was created to take music out of the concert hall and food out of the restaurant. “Tailoring the music to the food and vice versa, designing a programme around food, poetry, a concept - it’s something different,” says Annie. Launching in summer 2014 with a debut event that caught the attention of the local fooderati, since then they have laid on a Geordie Christmas banquet in a church, celebrated International Women’s Day, female brewers and the pagan goddess of Spring Ostara at The Feathers Inn beer festival, thrown a gourmet picnic at a restored Victorian train station, kitchen-sat for Anna Hedworth at the Cook House in the Ouseburn valley, and stolen the show at the EAT! Festival with a Great Gatsby-themed soirée at the Literary and Philosophical Society in Newcastle. “The atmosphere is nothing like a restaurant, it’s more like a club,” says Annie. “Normally, the
chef is in the kitchen, the musician is on stage and you don’t get a connection. Our diners have to commit to the menu, and we don’t dumb down the music.” ‘Decadent but earthy’ says Pia of their shared vision; by way of example, their Nature’s Prelude event combined intimate performances of music by Ravel, Rachmaninoff, Barber and Saint-Saens, a film inspired by starling murmuration, a communal table decorated with lichen, moss, shells and snowdrops, music books and poetry, and a fourcourse menu featuring razor clams, wild roe, and a rhubarb and rose fool with organic wine pairings from Vintage Roots. The bohemian eclecticism of their events reflects the passions
of these two, whose other ventures include Annie’s performance and representation of the Classical Revolution (the international movement which takes classical music into unusual spaces) and Pia’s forage-and-cook workshops under the brand Wild Orchard and the bike-trailer food education project, Edible Cycles. They aren’t short on ideas, or a network of talented friends to collaborate with. “Newcastle is so supportive,” says Annie. “You can set something up without the corporate sheen that seems necessary for success in London.” Corporate is certainly not the vibe back in Blackhall Mill, as we return from our forage to Pia’s kitchen. With a stable door that doubles as a counter for the
CENTRE STAGE
occasional pop-up takeaways that have locals queuing down the street, this tiny, bright space is crammed with intriguing ingredients, from mugwort tea and dandelion root to air-dried seaweed. A cloth-bound book of handwritten recipes adds to the sense that this is as much magical apothecary as cookhouse. “I love celebrating local, seasonal produce and putting people in touch with wild flavours, but the environmental impact of what we eat is very important to me too,” says Pia. “I hope to use food to get people thinking. Reeling them in with fine food and wine; getting them to be permaculturists!” And with that she is away to plan Semibreve’s next collaboration of dinner and music – the food of love, indeed.
Upcoming events include Classical Revolution at Cafe 1901 on May 22 and the second Semibreve gourmet picnic on June 12 More details at www.thesemibrevesupperclub.co.uk
…only an ‘over the hill’ away, chasing the seasons and serving from breakfast until bed… The Square Blanchland Consett County Durham DH8 9SP T: 01434 675 >>469 E: enquiries@lordcrewearmsblanchland.co.uk W: lordcrewearmsblanchland.co.uk
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SUPPER CLUB HAKE WITH SEA GREENS Ingredients 1.25kg hake fillet, skinned and cut into 9 portions For the pickled dulse 180g fresh dulse from clean waters 70ml white wine vinegar 150ml water 1tbsp sugar 6 peppercorns 5 pink shallots, sliced For the seaweed butter 200g sea lettuce from clean waters 150g butter sea salt For the crispy sea lettuce 150g sea lettuce sunflower oil for frying sea salt For the potatoes 1kg charlotte potatoes,1cm rounds 50g butter 70ml light, chilli-infused oil (or light olive oil and some chilli flakes) sea salt
FAT HEN FRITTATA ON COMMON MALLOW WITH SORREL MAYO Ingredients large knob butter 3 onions finely sliced 6 eggs, plus one for mayonnaise splash of milk 4 handfuls fat hen leaves big handful sheep sorrel leaves good squeeze lemon 280ml olive oil 20ml extra virgin olive oil bunch common mallow leaves salt and pepper Method Melt butter in a medium nonstick frying pan and add the sliced onion with a pinch of salt. Cook on a low to medium heat until the onion is soft and slightly golden. Whisk eggs with the milk and season. Add the fat hen to the onions and make sure there is an even coverage of the pan with the onion and fat hen mix. Pour over the egg mix, swirling to make sure all the gaps are filled and gently patting down any fat hen and onion into the pan. After 2 mins release the edges of the frittata from the pan using a spatula. Once the top of the frittata is almost set, flip onto a plate and shimmy back into the frying pan to cook for a further minute. Put to one side. Put the sorrel in the food processor and pulse until chopped but not puréed and remove from blender. Add one egg, a pinch of salt and the lemon juice to the blender and blend till smooth. While the blender is running slowly, trickle in the oil until fully incorporated, finally adding the chopped sorrel and blend until mixed in. Cut frittata into cubes, place on the common mallow leaves, top with sorrel and serve.
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WILD GARLIC THREE WAYS Wild garlic, walnut and goat’s cheese pesto Pick a handful of young wild garlic leaves, wash, drain and roughly chop. Toast a handful walnuts. Crumble 100g of a nice hard goat’s cheese. Pulse walnuts in a blender until finely chopped but still with some texture, set aside. Blend the cheese and wild garlic leaves until combined and then mix with the walnuts and a good slug of olive oil to loosen. Great on flatbread or pizza, with pasta or in a sandwich, with fish or meat or roasted beetroot. If you prefer a less garlicy taste, replace some of the garlic leaves with spinach. Wild garlic and paneer Take 225g paneer cheese, tumble in 2tsp toasted and roughly crushed cumin seeds. Heat 1tbsp ghee in a non-stick frying pan. Add the paneer, turning on a medium heat until golden. Add 2tsp coriander powder and 1tsp crushed chilli and stir. Add 2 handfuls wild garlic leaves and stir until wilted, stir in 2tsp garam masala and 2 double cream.
Wild garlic and purple sprouting ‘kedgeree’ (for two) Cook 150g basmati rice with cardamom, cloves, bay and salt. Soft boil 3 eggs. Gently sauté a finely sliced onion until soft, toast and crush 2tsp cumin seed, 1tsp fennel seed and 1tsp coriander seed and add to the onion with ½tsp turmeric, 1tsp curry powder and ½tsp crushed chilli, stir in and cook for 1 min. Slice and add to the pan 2 handfuls purple sprouting broccoli and cook on a low heat with a splash of water until just soft but still with bite. Finely slice 2 bunches wild garlic and stir into the onion and broccoli mix until wilted, then stir in the rice and salt until all is heated through. Plate up the dish and top with the eggs, sliced and seasoned. Serve with roasted cubes of turnip and some seasonal fish.
Method Pickled dulse: Wash dulse, soak for 2 hours in cold water, rinse clean. Bring vinegar, water, sugar and peppercorns to the boil in a pan, reduce heat, simmer 5 mins until sugar dissolves. Chop dulse in 2cm ribbons, put in a jar with shallots, cover with pickling liquor, refrigerate. Seaweed butter: Set oven to 50C/ Gas¼. Wash sea lettuce, lay in single layers on baking trays and put in oven for 2 hours until bone dry. Soften butter, mix in seaweed, season, stir, roll into a sausage in cling film and refrigerate. Crispy sea lettuce: Wash and dry sea lettuce. Heat 2 inches of oil in a pan, fry sea lettuce until crispy (10 secs). Drain and add a little salt. Potatoes: Heat oven to 200C/ Gas6. Boil potatoes until soft, toss in oil, season, roast for 30 mins turning occasionally. Dot potatoes with butter and replace in oven at 220C/Gas8 for 15 mins. Fish: Put hake in a foil pouch coated in seaweed butter, cover with slices of seaweed butter and seal. Place on the top shelf for last 15 mins of potatoes cooking. Serve drizzled with melted seaweed butter and topped with crispy sea lettuce. Serve potatoes with dulse pieces scattered over and a pot of pickled seaweed on the side.
Grainger Market Grainger Street, Newcastle upon Tyne Open: Monday-Saturday 9am-5.30pm fresh fruit and vegetables meat and fish cafĂŠs and delicatessen locally sourced foods clothing, hardware and haberdashery and much more For more information please call 0191 211 5542
Email: markets@newcastle.gov.uk www.newcastle.gov.uk
The
Duke of Wellington Situated in the beautiful Tyne Valley
5 Star Accommodation - Award Winning Food - Fine Ales NEW A la Carte Menu STARTERS INCLUDE - Cambodian marinated beef, cashews, shallot and lime black pepper dip & Pan fried mackerel, red pepper marmalade tart, smoked paprika mayonnaise and pickled shallots. MAINS INCLUDE - Pan roast breast of duck, broccoli puree, oyster mushrooms, duck leg bon bon, confit potatoes with a spiced jus & Prime fillet steak, peppercorn sauce, onion rings, grilled field mushrooms, roast vine cherry tomatoes, triple cooked chips. DESSERTS INCLUDE - Grenadine roast rhubarb, ginger mousse, creme patisserie, double ginger ice cream & Peanut butter cheesecake, raspberry jelly and peanut butter filled macarons with anglais and white chocolate shavings
Lunchtime & Evening Specials available Every Wednesday - Steak Night - drink, soup & steak from ÂŁ35 per couple
Tel: 01661 844446
Newton, Northumberland, NE43 7UL | www.thedukeofwellingtoninn.co.uk appetitemag.co.uk
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AFTERNOON TEA
Time for tea
We take an afternoon tea tour of the region (somebody has to!), and discover a selection of beautiful places to keep you happily spoilt this summer…
GIVE YOURSELVES A REAL TREAT AND LET US SPOIL YOU WITH AFTERNOON TEA... BOOKINGS ARE BY APPOINTMENT ONLY AND PRICES ARE BASED ON TWO PEOPLE SHARING. STANDARD With Tea Or Coffee – £25 With A Bottle Of Prosecco – £38 Strawberry and champagne scones with vanilla cream and strawberry jam. Mature cheddar scones with butter and a tomato chutney
VEGETARIAN MENU With Tea Or Coffee – 25 With A Bottle Of Prosecco – £38 Strawberry and champagne scones with vanilla cream and strawberry jam. Mature cheddar scones with butter and a tomato chutney
Smoked salmon with cucumber finger sandwiches Pulled ham with pease pudding finger sandwiches Panchetta, Brie and cranberry tart CHOICE OF TWO CAKES
Wensleydale and tomato chutney finger sandwiches Houmous and roasted vegetable finger sandwiches, Brie and cranberry tarts CHOICE OF TWO CAKES
Gluten or Dairy Free if Required! 26 FRONT STREET, CONSETT DH8 5AQ - TEL: 01207 583318 ALSO AT MADDISON’S ON THE GO, CONSETT LEISURE CENTRE
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OPEN: MON - SAT 9AM - 5PM. www.maddisonsconsett.co.uk
AFTERNOON TEA
Guide to afternoon tea... Etiquette is very important when it comes to afternoon tea. Here’s our guide...
Delicious Afternoon Tea - whatever the occasion
THE TEA Loose leaf tea is best, and should be served with a second pot of hot water to dilute as necessary. POURING THE TEA If your waiter does not pour the tea, the person closest to the pot should pour for everyone. Milk, sugar or lemon should be added after the tea – not before. STIRRING THE TEA Stirring may cause splashing, instead move the spoon back and forward from 12 o’clock to six o’clock. When done, place the teaspoon at the back of the teacup on the saucer. HOLDING YOUR TEACUP Pinch the handle with your forefinger and thumb – don’t hook your finger through the handle, and don’t stick your pinkie in the air either.
Weather permitting, enjoy your Afternoon Tea outdoors, on the lawn or patio. Set in beautiful surroundings, steeped in ancient history. Celebration Afternoon Tea £15pp | Sparkling Afternoon Tea £20pp (48 hours notice) Afternoon Tea 2-4pm £8.50pp (No need to book) Coach Parties Welcome * B&B * Function Room Sunday Lunch served 12-3pm * Breakfast/Brunch from 10am * Bar Meals from 12 -8pm Wed-Sat Booking Appreciated
Blenkinsopp Castle Country Inn & Restaurant
Blenkinsopp Castle Country Inn & Restaurant Blenkinsopp Castle Home Park Greenhead, Brampton Cumbria CA8 7JS Tel: 016977 47757 www.blenkinsoppcastleinn.co.uk
EATING Use your fingers for bread products (they’re called finger sandwiches for a reason). For your scone, break it with your fingers rather than using a knife, and add butter, cream or jam to each section – whether you add the cream or jam first is up to you (which is correct is a big debate, which we’ll not go into). Finally, don’t dunk your biscuits or pastries in your tea!
Located on the Riverbanks beneath the shadows of Durham’s famous cathedral
9 Altars Cafe Serving delicious homemade cakes, scones, quiches, soups, lasagne, freshly made salads and soups. Afternoon Tea for Two – £14.95 2 homemade scones with clotted cream, butter, jams & strawberries 3 homemade cakes, 2 sandwiches or toasties (various fillings), tea or coffee Afternoon Tea for Two with Prosecco – £19.95 Booking not necessary
9 Altars Cafe
19a Silver Street, Durham City DH1 3RB | Tel: 0191 3741120 www.9altarscafe.com | Email: cafe@9altars.com 9 altars cafe - Durham City @ 9 Altars Cafe
Family Run Coff� House and Cake Boutique in �e Heart of Team Va�ey... Traditional Afternoon Tea - only £12.95 Includes: freshly made sandwiches, homemade cake, scones, served with tea or coffee. Also specialises in fabulous Wedding & Celebration Cake orders Within Country Baskets, Unit 4 Princesway North, TVTE, Gateshead, NE11 0NF T: 0191 4473404 www.thelittlecoffeehouse.co.uk
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AFTERNOON TEA Why Not Treat Yourself and Your Friends to Afternoon Tea?
9 ALTARS CAFE When we’ve been exploring in Durham, and shopping in all the little boutiques, we often pop into 9 Altars for a spot of afternoon tea (all that shopping is hard work, you know!). On the banks of the river and in the shadow of the Cathedral, there are few prettier places for tea, sweet treats and a good catch up. 9 Altars Cafe, Silver Street, Durham City, DH1 3RB, tel 0191 374 1120 www.9altarscafe.com
Only £12.95 per person BLENKINSOPP CASTLE INN AND TEA ROOM A visit to the tea room at Blenkinsopp Castle is a treat for lovers of homemade cakes, homemade clotted cream teas and light snacks. The afternoon tea is justly renowned, and the setting is fittingly elegant. Blenkinsopp Castle Inn and Tea Room, Castle Home Park, Brampton CA8 7JS, tel 016977 47757, www.blenkinsoppcastleinn.co.uk
Sweethart Coffee and Cake is an award winning coffee shop based in Blackhill, Consett
All of our cakes and sweet treats are freshly made on site daily. SWEETHART COFFEE AND CAKE 10 Derwent Street, Blackhill, Consett, DH8 8LU
OPEN: MONDAY TO SATURDAY 09.00-16.30 (WEDS CLOSE AT 15:30)
Tel: 01207 501100 www.sweethart-cakes.co.uk
BROCKSBUSHES FARM SHOP At Brocksbushes Farm near Corbridge, the popular Tea Room makes a lovely setting for afternoon tea of sandwiches, scones and cakes served the traditional way – a treat any day of the week. Whether in the conservatory or outside, there are few better places to spend the afternoon. Brocksbushes Farm Shop, Styford Roundabout, Stocksfield, NE43 7UB tel 01434 633 100, www.brocksbushes.co.uk
CARRIAGES TEA ROOM The Carriages offers a warm welcome and a unique dining experience aboard the beautifully restored 1957 Mark 1 Carriages at Bellingham Station. Passengers can enjoy sumptuous afternoon tea in this stunning setting complete with cakes and tray bakes, a round of four different sandwiches, cream scones and tea. Carriages Tea Room, Woodburn Road, Bellingham, NE48 2DG tel 01434 221 151, www.carriages-tearoom.co.uk
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AFTERNOON TEA
NEW MENU - NEW OWNERSHIP
DANIEL FARM In the heart of the Tyne Valley, Daniel Farm offers a taste of the good life with its tea room situated at the heart of the farm, which you can explore and meet some of the rare breeds which call it home. In the tea room, the cosy country setting is complemented with produce from the farm used in the homemade cakes, scones and sandwiches and accompanied by your choice of tea. Daniel Farm, Sled Lane, Wylam, NE41 8JH, tel 01661 853 849 www.facebook.com/danielfarmwylam
Afternoon Tea £9.95 per person
See offer at the front of the magazine two for £15 - pre-booking only
Food served from 12 noon until 9pm (8pm on Sunday)
Monday to Friday lunch from £4.95
Monday to Saturday Evening Set Menu
2 Courses £10.95, 3 Courses £12.95
Steak Night every Thursday
THE JIGGERY POKERY SHOP Afternoon tea at The Jiggery Pokery Shop is a taste of the North East with local produce used throughout the menu of sandwiches, fruit scones, cakes, and teas. There’s also the fab shop to have a mooch in on you way in, and out. The Jiggery Pokery Shop, Dene Workshops, Mickley, Stocksfield NE43 7BG, 01661 842 256, www.jiggery.co.uk
THE LAST DAYS OF THE RAJ Afternoon tea takes an Indian twist at The Last Days of the Raj with Bengali Scotch eggs, gol gappa, pakora & vegetable and lamb samosas, and chilli mango prawns joining a selection of cakes, scones and of course teas on the menu. Afternoon tea (Indian, Maharajah’s, Vegetarian, and Cream available) is served noon-5pm Saturdays and Sundays, booking essential. The Last Days of the Raj, Main Street, Dinnington, Newcastle, NE13 7JS tel 01661 598 181, www.lastdaysoftheraj.co.uk
Traditional Sunday Lunch every Sunday from 12 noon to 8pm
Great selection of dishes for Vegetarians & Gluten Free Open from 10am every day for Coffee, Cake or Breakfast
7 Beautifully appointed Bedrooms Great selection of Cask Ales
2 x 8oz Rump Steaks with a bottle of House Wine for just £25
Priestpopple, Hexham, Northumberland, NE46 1PS Telephone: 01434 608444 www.countyhotelhexham.co.uk
The
County Hotel
PerfectlySituated at Bellingham Station...
The Carriages Tea Room offers a warm welcome and a unique dining experience. Passengers can enjoy a range of light lunches, freshly baked scones and homemade cakes on-board the 1957 Mark 1 Carriages. CARRIAGES AFTEROON TEA avail 2pm - 4pm A sumptuous afternoon treat complete with pieces of our favourite cakes and tray bakes, a round of four different sandwiches and half a cream scone per person and a pot of tea. £9 per person or two for £17 CELEBRATION AFTERNOON TEA avail 2pm - 4pm. (Please book at least 24 hours in advance) This afternoon tea is a perfect treat for any occasion incl. selection of extra special cakes, tarts and fancies, quiche, sausage rolls and a range of freshly made sandwiches finished off with a cream scone and a pot of tea. £16 per person
THE LITTLE COFFEE HOUSE Afternoon tea is a beautifully traditional affair at The Little Coffee House with finger sandwiches and delicious cakes, scones with clotted cream and jam, and a choice of tea or coffee. Served noon-5pm daily, treat yourself to a visit soon! The Little Coffee House, within Country Baskets, Princesway North Team Valley, NE11 ONF, tel 0191 447 3304 www.facebook.com/thelittlecoffeehouse
...You can even sit in the drivers cab in the rear carriage!
Open daily between 10am-4.30pm Carriages Tearoom, Station Yard, Woodburn Road, The Heritage Centre, Bellingham NE48 2DG Tel: 01434 221151 www.carriages-tearoom.co.uk
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THE ULTIMATE PLACE TO RELAX, REFUEL AND REVIVE...
AFTERNOON TEA
LUXURY AFTERNOON TEA £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
MADDISON’S Treat yourself to afternoon tea at Maddison’s and sample some of owner Paul Purvis’ amazing scones (he has some 500 varieties and makes at least three fresh batches every day, including some of the best gluten free baking we’ve ever seen). A comfort blanket of stripped down timber booths and comfy nooks, Maddison’s is the perfect place to relax and let the world go by. Maddison’s, Front Street, Consett, DH8 5AQ, tel 01207 583 318 www.maddisonsconsett.co.uk
@cafe_oak
Tel: 07982 019999
FARM SHOP & TEA ROOM Afternoon Tea includes tea, cake, small scone & sandwiches (cream cheese & cucumber, egg & cress or ham)
£8.50 for 1 or £16.00 for 2 Tea Room also offers breakfasts, lunches, delicious cakes and coffee!
Why not visit our Farm Shop where we offer a large range of fresh fruit and vegetables, homemade produce, home baked cakes, scones and a selection of delicious frozen ready made meals prepared by our own chefs in the farm kitchen. Also chutneys, sauces, cheese, freshly baked bread and much much more!
BROCKSBUSHES FARM SHOP & TEA ROOM Corbridge, Northumberland, NE43 7UB Open 7 days from 9.30am tel: 01434 633100 email: caroline@brocksbushes.co.uk
www.brocksbushes.co.uk
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MASSEY’S TEA ROOM In the picture-perfect town of Corbridge, Massey’s is a great place to stop for afternoon tea, which comes in three sizes - micro, mini or maxi - and includes sandwiches, large scone with jam and cream, cake and coffee/tea. We know which one we’ll have… Massey’s Tea Room Middle Street, Corbridge, NE45 5AT tel 01434 633 130, www.masseystearoom.co.uk
THE MEADOWS COFFEE SHOP There are few prettier places on our tour than the Meadows Coffee Shop in the Rainton Meadows nature reserve with its woodland, lakes and wetlands teeming with wildlife. The Meadows Coffee Shop is home to homemade food with afternoon tea complete with sandwiches, cakes and scones served daily. The Meadows Coffee Shop, Rainton Meadows, Houghton- le-Spring DH4 6PU, tel 0191 584 3112 www.durhamwt.com/visitors-centres/rainton-meadows
AFTERNOON TEA NUMBER 4 The gorgeous Number 4 café in the heart of Langley Park is well worth a visit with its sumptuous afternoon tea complemented by a fab local menu, plus the chance to explore the gift shop and pick up some handmade gifts, cards and more. Number 4, Old Co-op Buildings, Langley Park, Durham, DH7 9XE tel 0191 373 1404, www.facebook.com/number4coffeegiftsandmore
JIGGERY POKERY Licensed Tea Room, Food, Gifts & Finishing Touches Good Home Baking - Afternoon Teas, Breakfasts, Morning Coffee, & Light Lunches. Varied Gluten Free menu including gluten free Afternoon Tea. Speciality Afternoon tea options – including Celebration Prosecco and G&Tea, with your choice from our Ely Gin range. Artisan food, drinks & gifts with range of wines, and amazing choices from a range of local small breweries and distilleries.
Open: Mon-Fri 9-4pm, Sat 9-4.30pm, Sun 10-4pm The Jiggery Pokery Shop Dene Workshops Mickley, Stocksfield NE43 7BG (01661) 842256 | thejiggerypokeryshop@gmail.com Online Shop at www.jiggery.co.uk
Massey’s Traditional tea room
Afternoon Teas Our Speciality... All homemade 3 different sizes to choose from...
Micro A mini scone, a piece of cake and a cup of tea or coffee.
Mini
OAK CAFÉ Trips to Newcastle for midweek meetings make us hungry, as do Saturday shopping trips. Few things cheer us up more than a trip to Oak Café at Barker & Stonehouse for an indulgent afternoon tea. The gorgeous décor combined with the homemade food make this a must visit next time you’re in the city. Oak Café at Barker & Stonehouse, Strawberry Buildings, Newcastle NE1 4PQ, tel 0191 232 3200, facebook.com/cafeoaknewcastle
THE RUNNING FOX Afternoon tea doesn’t come much fresher than at The Running Fox, home to award-winning expert bakers. With sandwiches, quiche, pie, scones and cakes all on the menu, the only the thing you have to worry about is fitting it all in! The Running Fox, Riverside, Felton, Morpeth, NE65 9EA tel 01670 787 090, www.runningfoxbakery.co.uk
SWEETHART COFFEE & CAKES The afternoon tea at Sweethart Coffee & Cakes in Consett has won owner and expert baker Mark Hart legions of fans. Crafted by Mark, the homemade cakes and scones are some of the best we’ve found, and piling in the appetite Volvo for a trip to Sweethart is a regular occurrence. Sweethart Coffee & Cakes, Derwent St, Consett, Co. Durham, DH8 8LU tel 01207 501 100, www.sweethartcoffeeandcake.co.uk
SUTRA TEA The Sutra Tea Co. Tea Shop & Lounge is Jesmond is a shrine to all things tea. Filled with blends and infusions from a round the world, you could visit every day and sample something new and exciting. The huge range of tea is complemented with either the raw dessert afternoon tea (gluten-free/refined sugar/dairy-free) or Japanese-inspired fruit sushi. Sutra Tea Co. Tea Shop and Lounge, Clayton Road, Jesmond, Newcastle NE2 4RP, www.teasutra.co.uk
3 fingers of sandwich, mini scone with jam and cream,cake and cup of tea or coffee.
Maxi Round of sandwiches, large scone with jam and cream, cake (fresh cream option available) cup of tea or coffee.
Gluten Free Afternoon Tea Available We also do breakfasts, lunches, sandwiches, homemade pies too!
26 Middle Street Corbridge Northumberland NE45 5AT TEL: 01434 633 130 www.masseystearoom.co.uk | enquiries@masseystearoom.co.uk
Catch a glimpse of our wildlife & treat yourself after a stroll around the reserve... Enjoy Afternoon Tea For £8.95 per person
Freshly Made Sandwiches, Savoury Tartlet Homemade Cake, Scones With Cream And Jam Unlimited Tea And Coffee Book now Rainton Meadows, Houghton- le-Spring DH4 6PU
Tel: 0191 512 8940 appetitemag.co.uk
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TEAROOM * BUTCHERY * FARMSHOP/DELI
DELICIOUS
AFTERNOON TEA FROM ONLY
£19.95 FOR TWO NOW SERVING SUNDAY LUNCHES Open: Mon-Fri 9.30am-4.30pm | Sat & Sun 9.00am-4.30pm Sled Lane, Wylam – Tel: 01661 853849
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AFTERNOON TEA
On the menu
Here are some classic afternoon tea favourites to try at home (once you’ve visited all the fantastic places featured in the previous pages, of course)
SANDWICHES ON THINLY CUT BREAD WITH IRISH BUTTER, CUT INTO FINGERS OR TRIANGLES, CRUSTS OFF (OBVS!)
CUCUMBER ON WHITE: Very thinly slice your cucumber, don’t peel it, and soak in vinegar (white wine, cider, or malt) for 30 mins to soften it (it won’t taste of vinegar, promise!). Season with salt and pepper, substitute butter for cream cheese if you prefer.
SCOTTISH SHORTBREAD SERVES 2
SMOKED SALMON ON GRANARY: Drizzle fish with lemon juice and season with pepper. GRAVADLAX AND DILL ON GRANARY: Sprinkle fish with fresh dill, lemon, and pepper. WHITE CRABMEAT, MAYO AND CHIVES ON WHOLEMEAL: Add a little lemon zest and cucumber to the mayo. SALT BEEF AND WATERCRESS: Spread bread with crème fraîche rather than butter. EGG AND CRESS ON WHITE: Mix in a little spring onion and use crème fraîche instead of mayo. YORKSHIRE HAM: Best quality ham, unsalted butter, and either English or Dijon mustard.
Ingredients 225g plain flour 50g caster sugar, plus extra for dusting 100g butter pinch of salt 2tsp caraway seeds Method Grease a baking tray and heat the oven to 180C/Gas4. Mix the flour, sugar and salt in a bowl and rub in the butter, then combine the mixture into a dough. Roll out to a rectangle about 1cm thick. Place on the baking sheet, sprinkle over a dusting of sugar and caraway seeds, prick with a fork, score lines for cutting into little squares or wedges, and bake for 40-45 mins. Cut into wedges while still warm.
Get your business noticed with appetite. contact Joanne O'neil on 01661 844 115 www.appetitemag.co.uk Sutra Tea Company
Unique & guilt-free “healthy” afternoon tea experience at our lounge in Jesmond. We offer gluten-free/refined sugar/dairy-free treats to go with a pot of finest tea from all over the world... Sutra Afternoon Tea: Afternoon tea with a healthy Japanese twist - fruit sushi and raw sweet delights, with a pot of sencha or black tea. Only £20 for two (normally £17 each) Please book via email, as every fresh treats will be prepared just for you. ***ALL OF OUR FOOD & TREATS ARE VEGETARIAN, DAIRY-FREE & REFINE-SUGAR FREE.*** 3A Clayton Road, Jesmond NE2 4RP | Mon-Sat 11am - 6pm Check our website for tea tasting events and online ordering www.teasutra.co.uk
Situated in the small fishing village of Craster. Take a breathtaking walk to Dunstanburgh Castle (recently voted in the top 5 walks in Europe)
CREAM TEA ONLY £4.75 Large homemade fruit scone served with jam & fresh clotted cream with a choice of tea or filter coffee
• Crab Sandwiches • Craster Kipper • Homemade Cakes & Scones • Espresso Coffee • Gifts Sun Terrace Dogs always welcome 1 Church Street, Craster, Northumberland NE66 3TH Tel: 01665 571251 Open everyday 10am-5pm
shorelinecafecraster@gmail.com
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HEALTHY
NIK’S TIPS
INSIDE OUT Your skin is the largest organ of the human body all some 22sqft of it – and it’s exposed to toxins, infections, damaging sun rays, harmful chemicals and much more. To keep it healthy, you need to treat it from the inside. Traditionally, cleavers (goose grass, sticky jacks) have been used for skin health because they help to maintain the health of your lymph glands, which are the storm drains of the body. If these aren’t kept clear, the skin blocks up and dries up, just like a block in your drain. You can get cleavers in tincture form or simply as a supplement to be taken daily. Other supplements that will benefit your skin are essential fatty acids (EFAs) which feed the skin with the right oils to keep it healthy and stop it clogging up. It acts a bit like a thinner, breaking up greasy fats and rehydrating the skin with good oils. Nettles are also brilliant for the skin as they are full of minerals, and act as a cleanser to remove toxins that could come out through the skin. Try them this way: Fry an onion in a little bit of garlic and some butter and add some water. Chop the nettles up (with gloves on) and add to the water to simmer. Then add a stock cube and some seasoning and enjoy. Coconut oil is a little miracle which can be used as a natural hair mask, teeth whitener and skin lotion. It provides intensive coverage to treat dry skin and keratosis pilaris. Meanwhile, our own skin balm is designed to treat eczema and psoriasis. A mixture of lavender, calendula, macadamia oil, sweet almond oil and oat straw, it provides antiinflammatory, anti-microbial, anti-fungal and antiseptic benefits, while also calming, healing and nourishing the skin. Herbalist and iridologist Nik Imrye is at 21st Century Herbs, Market St, Hexham, NE46 3NU, tel 0844 846 0481, https://plantify.co
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CRESSOFAWAVE Is watercress the new Kale? We think so, and it’s bang in season. Go green folks!
O
kay chaps, kale is so yesterday, and watercress is back. Why? Well, it’s the most nutrient dense food according to a study by the Centers for Disease Control and Prevention, scoring 100/100 on the nutrient density index, where kale scored only 49. Gram for gram, watercress contains more vitamin C than oranges, more calcium than milk, more iron than spinach and more folate than bananas. Yup! Because it grows in beds sitting over ancient chalk aquifers in Hampshire and Dorset, the water that bubbles up is naturally rich in calcium which is passed onto watercress. There’s more calcium in a serving of watercress than a glass of whole milk. It’s also versatile and packs a flavour punch, bringing pepperiness to the plate thanks to
G R E E NS DR EAM
the ITCs (that’s isothiocyanates in case you didn’t know) that are produced as you chew it. Those powerful little ITCs have been shown to have cancer preventative properties, repair the damage caused by exercise, stress and everyday living and actually boost the immune system too. It’s also more hydrating because of its high water content of up to 90%, meaning you can hydrate as you eat! Oh, and Hippocrates, the father of medicine, is said to have located his first hospital beside a stream so that he could grow a plentiful supply of watercress to help treat his patients. But don’t just take our word for it – try these recipes courtesy of the lovely folk at www.watercress.co.uk and get healthier into the bargain. Don’t say we never do anything for you!
HEALTHY
WATERCRESS, BRIE AND SMOKED HADDOCK BALSAMIC SHALLOTS AND WATERCRESS FISHCAKES SERVES 4 Ingredients 12 shallots, peeled 4tbsp balsamic vinegar 1 sprig thyme 1tbsp olive oil 2tsp sugar 2tbsp whole, blanched hazelnuts 150g brie, sliced 85g watercress
Method Heat oven to 220C/Gas 7. Put the shallots in a small roasting tin. In a small bowl whisk together the balsamic vinegar, thyme leaves, oil and sugar and season with salt and pepper. Drizzle dressing over the shallots, cover with foil, and roast for 30 mins, basting twice. Meanwhile toast hazelnuts in a dry frying pan until golden all over, roughly chop and set aside. Once the shallots are cooked, allow to cool for 5 mins, tip the watercress onto a serving plate and arrange shallots and brie over the top. Scatter with hazelnuts and dress with balsamic juices from the shallot pan.
SERVES 4 Ingredients 400g potatoes 30g butter 500g smoked haddock 1litre milk 85g watercress zest of a lemon 2 spring onions, sliced 2tsp oil flour to dust Method Peel the potatoes and chop into small chunks. Cook in boiling water for approximately 10 mins until tender. Drain, then add butter, season and mash roughly. Meanwhile in a large deep frying pan, gently cook the fish in the milk (in 2 batches if necessary) for 8 mins or until it flakes. Lift fish out of milk and set aside on a plate. Chop watercress. When fish is cool enough to handle, flake it into a large bowl, add mashed potato, watercress and spring onions and grate in the lemon zest. Gently combine all the ingredients then shape into 8 fishcakes, using your hands. Leave to chill in the fridge for ½ hour. Heat 2tsp oil in a frying pan, dust both sides of the fishcakes with flour and gently fry on each side until they are browned and hot to the centre. Serve with watercress salad.
ROAST CHICKEN AND WATERCRESS, CHORIZO WATERCRESS PLATTER AND PEPPER PUFF PASTRY TART SERVES 4 Ingredients 50g salted butter at room temp. 1 lemon 4-5 sprigs thyme 1.8kg chicken 1 bag watercress 1 bunch spring onions 16 black olives 16 cherry tomatoes, halved 2tbsp rapeseed oil ¼ clove garlic, crushed
SERVES 4 Ingredients 1 sheet ready-rolled puff pastry 1 egg, beaten 80g chorizo 85g watercress 120ml crème fraiche 2 roasted peppers (from a jar is fine) 100g mozzarella
Method Heat the oven to 190C/Gas 5. Beat together the butter, lemon zest, thyme leaves and a good pinch of black pepper. Gently lift the chicken skin from the breast meat at the end closest to the legs and spread the butter under the skin. Cut the lemon in half, squeeze out the juice and set aside to use later, then put the lemon, and thyme twigs inside the chicken cavity. Sprinkle a little salt over the skin and roast in the preheated oven for 1 hour 45 mins, basting twice with the cooking juices. Once cooked, set aside to rest. Put the watercress in a large bowl, add the sliced spring onions, halved cherry tomatoes and olives. Combine the reserved lemon juice with the rapeseed oil and crushed garlic. Leave 2tbsp of dressing in the bowl and use the rest to dress the watercress. Toss well and load onto a serving platter. Carve the chicken and place on the salad. Drizzle with dressing and serve.
Method Heat the oven to 220C/Gas 7. Lay the pastry on a baking sheet, score around the edge to make a 1cm border. Brush with egg wash and cook in the oven for 8 mins until just golden. While the pastry cooks, cut the chorizo into slices the thickness of a pound coin and cook in a hot frying pan until browned, remove and set aside. Tip most of the chorizo fat out of the pan, leaving behind just a coating. Reduce heat and add watercress. Toss until just wilted then remove from pan to a bowl or plate and use a knife and fork to roughly chop then season. Slice the roasted peppers. Once the pastry is cooked, remove from oven and gently press down the risen centre. Spread crème fraîche over, leaving the borders clear, then scatter over wilted watercress, peppers and chorizo. Finally, tear mozzarella over the top and return to the oven for 8-10 mins until hot and bubbling.
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KITCHEN KIT If it tastes as good as it looks, then it should be in your kitchen!
SAY CHE ESE! This excellent Sauce Queen Cropwell Bishop Stilton sauce (£3.50) and gorgeous Prince Bishop cow’s milk cheese are at Brocksbushes Styford Roundabout, Stocksfield, NE43 7UB tel 01434 633 100, www.brocksbushes.co.uk
GRE EN SHOOTS
BON ES
Every kitchen should have a good supply of fresh herbs and this Cole & Mason self-watering herb keeper provides a fine home for them. £29.95 for this large pot or £14.95 for a single one at Stangers Brentwood Avenue, Jesmond, Newcastle, NE2 3DH tel 0191 281 8563, www.stangerscookshop.co.uk
This gorgeous set of six bone china dinner plates feature a design based on an old botanical illustration. Great for dining, stunning mounted on the wall. £180, RE, Bishops Yard Main Street Corbridge, NE45 5LA tel 01434 634 567 www.re-foundobjects.com
DOUGHN UTS SWE ET! One of our fave regional choc brands, North Chocolate is handmade by the wonderful Bev Stephenson in Newcastle. We picked up these bars at Deli Around the Corner, Hotspur St, North Shields, NE30 4EE tel 0191 259 0086, www.thedeliaroundthecorner.co.uk
AGA SAGA Whether you have an Aga or not, this biscuit tin has all the class of the greatest stove in the world. £10 Corbridge Cookshop, Middle Street Corbridge NE45 5AT tel 01434 632 582, www. corbridgecookshop.co.uk
BOWLED OVE R Brighten up your day with these painted daisy dipping bowls £5.95 at Boda Home Whitley Rd, Whitley Bay NE26 2NE, tel 07542 244 716, www.bodahome.co.uk
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Make your own doughnuts! With these multi-coloured moulds you can make four ring and four filled doughnuts and they’re baked in the oven rather than deep fried. £11.99 Lakeland www.lakeland.co.uk
GO NUTS Coconuts are the new black, so say the fashionable foodies, and coconut products for excellent store cupboard staples. We like this flour, £3.99, and oil £5.99-£7.69 Daniel Farm, Sled Lane, Wylam Northumberland, NE41 8JH tel 01661 853 849 www.facebook.com/danielfarmwylam
BITTER SWE ET The Italians love San Pellegrino Bitters non-alcoholic aperitif, and once you’ve tried it, you’ll understand why it’s a traditional favourite. £1.50 Il Piccolo St Helen’s Street, Corbridge NE45 5BE, tel 01434 624 554 www.ilpiccolo.co.uk
KITCHEN KIT BIG FIZZ!
m Fro
fork... o t d l fie
There are times when only fizz will do, and we like this Alma Bellavista Cuvee Brut any day of the week, £33.99 at Carruthers and Kent, Elmfield Rd Gosforth, Newcastle, NE3 4AY tel 0191 213 1818, www.carruthersandkent.com
WATCH THE BIR DIE Brighten up your kitchen with this Wrendale Designs breadbin, £29.99 La Cookshop, Milkhope Centre Seaton Burn, Newcastle NE13 6DA www.lacookshop.co.uk
NORTHUMBRIA’S FINEST
EGGSTRA SPECIAL We like Eiko Egg Cup Boiler which hooks onto the side of the pan. The handle stays cool and the cup doubles up as an instant egg cup £9 www.cuckooland.co.uk
TIM E PLEASE! Never over-cook dinner again with this magnetic kitchen timer £14.95 www.dotcomgiftshop
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)
S PA N I S H
gastronomic H O L I DAY S
IT’S A HIT Need a quality caffeine hit? Try this Cartwright and Butler Café York blend coffee £9.99 Country Barn, Farm Shop and Coffee Shop, Widdrington Farm, Widdrington Village, Morpeth, Northumberland NE61 5EA, tel 01670 760 181 www.thecountrybarn.co.uk
CUT IT OUT Everyone needs bling cutlery now and again, and this 24-piece set from Living by Christiane is £180 House of Fraser www.houseoffraser.co.uk
Picture yourself in the heart of Andalucia in the beautiful Village of Lanjaron. Drink in the authentic atmosphere and discover some stunning local foods and wines. Chef Steve French will accompany on your culinary holiday exploring everything that makes this Spanish region so famous. Book your 3-7 day break and immerse yourself in the real Spain. Learn how to cook fabulous dishes and take a slice of Spain home with you!
For more information on tasty travels please visit:
www.spanishgastronomicholidays.com appetitemag.co.uk
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CABANA OPENS IN NEWCASTLE Cabana Brasilian barbecue kitchen officially opened in the newly redeveloped Cooperative Building in Newcastle with a Latin-inspired party attended by Carlito Francisco Ernani Lima da Silva, better known Brazilian footballing hero Mirandinha. Cooperative Building, Newgate St, Newcastle, NE1 5RF tel 0191 261 2425, www.cabana-brasil.com
Mirandinha and John Anderson
Guests at Cabana Brasilian
Lee Payne and Mirandinha Magician Chris Cross entertaining guests
TV presenter Craig Wilde (centre) with samba dancers
Mirandinha and Chris Cross
THAIKHUN LAUNCH, METROCENTRE Thaikhun Thai kitchen opened at the Metrocentre with a party for invited guests and a traditional blessing from Buddhist monks. The restaurant celebrates the street food sellers in Thailand who lead the way in Thai street food. Metrocentre, tel 0191 594 6420 www.facebook.com/ThaikhunMetrocentre
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ITV Tyne Tees team
DINING OUT BLACKFRIARS RESTAURANT
Blackfriars serves a locally inspired menu which earned the restaurant the title Taste of England at the North East England Tourism Awards. The restaurant is within a 13th Century medieval friary and serves an excellent value lunch and early dinner of two courses for £15 or three for £18, as well as an à la carte menu. Blackfriars also serves a great Sunday lunch. On the Spring menu you’ll find dishes such as broad bean and wild garlic risotto and roast belly pork and curried cauliflower purée. For
dessert, try the chocolate orange tart with blood orange sorbet or sticky toffee pudding. Blackfriars’ Banquet Hall and Workshop also stage corporate and private events including a Cooking for Beginners course on May 14, Little Monks Cookery School May 31-June 2 and July 26-28, plus a Cheats Guide to Chocolate Ladies lunch on June 7. The Blackfriars team has also opened a new restaurant on Whitley Bay sea front called Hinnies, serving Geordie comfort food.
LOCATION: Friars Street, Newcastle, NE1 4XN tel 0191 261 5945, www.blackfriarsrestaurant.co.uk
DABBAWAL
ESLINGTON VILLA
Dabbawal, winner of the Best Casual Dining Restaurant in the British Curry Awards 2015, brings the streets of Mumbai to its two Newcastle kitchens with street food ranging from beautifully balanced chaats to roomali wraps and unique tapas-style plates for sharing. 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. Want to spice up lunch in the city? Pop in or order to takeaway noon-2.30pm.
What Sundays are all about... Set in two acres of beautiful gardens in the leafy district of Low Fell, Gateshead, awardwinning Eslington Villa is the perfect place to relax on a Sunday. The traditional Sunday menu runs all day from 12pm9pm, which is ideal for those who still like a roast after an afternoon walk. To enjoy an overnight stay for only £60 per room when dining, visit www.eslingtonvilla. co.uk/serene-sundays
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
LOCATION: 8 Station Road Low Fell, Gatehead, NE9 6DR tel 0191 487 6017 www.eslingtonvilla.co.uk
THE GLASS YARD AT NATIONAL GLASS CENTRE
MCKENNAS
MICHELANGELO’S
UNO’S TRATTORIA
The Glass Yard combines a regionally inspired menu with cutting-edge décor, making it the perfect spot whatever the occasion. The menu is crafted using only the finest, freshest ingredients, locally sourced and prepared with passion while floorto-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 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 noon-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.
Uno’s is a family-run restaurant which has been serving traditional Italian food since 1989. There are daily blackboard specials, a lunch special menu and early evening menus to compliment the a la carte pizza and pasta menu. Lunch special menu Mon-Fri 12pm4pm, early evening menu Mon-Thu 4pm-7.30pm. Open Sun 12pm10pm, Mon-Thu 12pm-10.30pm, Fri & Sat 12pm-11pm. Happy Hour Pasta/Pizza £5.55 (excluding select dishes) Mon-Fri 12pm-7pm Sat 12pm-5pm
LOCATION: Ryton, 0191 413 2921 • Dipton, 01207 571 040 www.michelangelohotel.co.uk
LOCATION: 18 Sandhill, Quayside, Newcastle, NE1 3AF Tel: 0191 261 5264 www.unotrattoria.co.uk
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
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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 NUMBER 4 4 Old Co-op Buildings, Langley Park, DH7 9XE t: 0191 3731404
SARDIS 196 Northgate, DL1 1QU
THE OLIVE STONE Front Street, Tantobie t: 01207 283319
THE CROFT HOTEL Croft-on-Tees, DL2 2ST t: 01325 720319
THE PANCAKE CAFÉ 11 Crossgate, Durham, DH1 4PS t: 0191 3868070
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 LEONARDS COFFEE HOUSE 1-2 Back Silver Street, DH1 3RA t: 0191 3840647 THE LORD CREWE ARMS HOTEL The Square, Blanchland, Consett DH8 9SP t: 01434 675 469 www.lordcrewearmsblanchland. co.uk LUMLEY CASTLE Chester le Street, DH3 4NX t: 0191 389 1111 MADDISONS 26 Front Street Consett DH8 5AQ t: 01207 583318 www.maddisonsconsett.co.uk THE MEADOWS COFFEE SHOP Rainton Meadows, Houghton-le-Spring, DH4 6PU t: 0191 584 3112
RADISSON BLU HOTEL Frankland Lane, City of Durham DH1 5TA t: 0191 3727200 www.radissonblu.co.uk/durham SEAHAM HALL Lord Byrons Walk, Seaham, SR7 7AGt: 0191 516 1400 SOUTH CAUSEY INN Beamish Burn Road, Stanley, DH9 0LS t: 01207 235555 SWEETHART COFFEE & CAKE 10 Derwent Street, Blackhill, Consett, DH8 8LU t: 01207 501100
GATESHEAD ANGEETHI 168 Kells Lane, NE9 5HY t: 0191 491 4343 THE BANK BAR & BISTRO 516 Durham Road, Low Fell NE9 6HU THE BRASSERIE, THE SAGE St. Mary’s Square, Gateshead Quay Tyne & Wear, NE8 2JR t: 0191 4434654 www.thesagegateshead.org DANIEL FARM Sled Lane, Wylam. t: 07980 914958
SIX THE BALTIC Baltic Quay, Mill Road, Gateshead, NE8 3BA t: 0191 4404948 STAITHS CAFE 1 Autumn Drive, Gateshead NE8 2BZ t: 077333 35313 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 ADRIANOS 90 High Street, Gosforth, NE3 1HB t: 0191 2846464 ARLOS CAFE & BISTRO 36-38 Brentwood Avenue, Jesmond, NE2 3DH t: 0191 2814838 ARTISAN The Biscuit Factory, Shieldsfield NE2 1AN t: 0191 2605411 AVANTI 52-54 Brentwood Avenue, Jesmond, NE2 3DH t: 0191 2814240
THE BLAGDON FARM SHOP
THE GREEN Washington Village Washington t: 0191 3402345 JASHN Whickham Bank, Swalwell NE16 3BP t: 0191 488 8505 THE LITTLE COFFEE HOUSE 4. Princesway North, Team Valley NE11 0NF. t: 0191 447 3404 MICHELANGELO HOTEL Stella Road, Ryton, NE21 4LU t: 0191 4132921 e: info@hotelmichelangelo.co.uk www.hotelmichelangelo.co.uk THE PERFECT BLEND 3 Beech Grove Terrace, Crawcrook NE40 4LZ. t: 0191 4131000 www.enjoytheperfectblend.co.uk
Milkhope Centre, Berwick Hill Road, Newcastle NE13 6DA t: 01670 789924 enquiries@theblagdonfarmshop.co.uk www.theblagdonfarmshop.co.uk THE BISCUIT FACTORY 16 Stoddart Street, Shieldfield, NE2 1AN t: 0191 2611103 BLACKFRIARS Friars Street, NE1 4XN t: 0191 261 5945 www.blackfriarsrestaurant.co.uk BLACKSMITHS @ MILKHOPE Milkhope Centre Blagdon T: 01670 789878 BISTRO FORTY6 46 Brentwood Avenue, Jesmond, NE2 3DHt: 0191 2818081 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
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CAFFE Z Goldspink Lane, Sandyford, NE2 1NQ t: 0191 2304981 CALEDONIAN HOTEL 68 Osborne Road, Jesmond t: 0191 2817881 THE CHERRYTREE RESTAURANT 9 Osborne Road, Jesmond NE2 2AE t: 0191 2399924 www.thecherrytreejesmond.co.uk DABBAWAL 69-75 Highbridge Street, Newcastle, NE1 6BX t: 0191 2325133 www.dabbawal.com DABBAWAL 1 Brentwood Mews, Jesmond NE2 3DG t: 0191 2813434 DENES DELI 244 Jesmond Road Jesmond NE2 1LD t: 0191 2818200 GEORGE PAYNE BUTCHERS 27 Princes Road, Brunton Park, Gosforth, NE3 5TT t: 0191 2362992 ELECTRIC EAST St. James Boulevard Waterloo Square, NE1 4DN t: 0191 2211000 ERNEST 1 Boyd Street, Shieldfield, NE2 1AP t: 0191 2605216
GINGERS COFFEE & WINE DANCE CITY Temple Street, Newcastle, NE1 4BR t: 0191 2695590
PIERIS 2 Parson Drive, Ryton t: 0191 4136444
THE SIDEGATE GALLERY Gateshead Road Swalwell NE15 5LG t: 0191 4883253
CAFFE VIVO 29 Broad Chare, Quayside, NE1 3DQ t: 0191 2321331
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
CAFÉ ROYAL 8 Nelson Street, Newcastle, NE1 5AW t: 0191 2313000
CAFE 1901 St Georges Terrace, Jesmond, NE2 2DL t: 0191 3409774
HAVELI 3-5 Broadway, Darras Hall, NE20 9PW. t: 01661 872727 THE HERB GARDEN Arch 8 Westgate Road, Newcastle. NE1 1SA t: 0191 2220491 HOUSE OF TIDES 8 Close, NE1 3RN t: 0191 230 3720 www.houseoftides.co.uk HOTEL DU VIN Allan House, City Road, Newcastle, NE1 2BE. t: 08447 364 259 HOTEL INDIGO Fenkle Street, Newcastle, NE1 5XU t: 0191 300 9222 www.mpwsteakhousenewcastle.co.uk JESMOND DENE HOUSE Jesmond Dene Road, Jesmond, NE2 2EY. t: 0191 2123000 THE KITCHEN@OSBORNES 61 Osborne Road, Jesmond, NE2 2AN t: 0191 2402811 www.osbornesjesmond.co.uk KRACKLIN 1 Market Street, NE1 6JE t: 0191 3400320 LA COOKSHOP 23 Milkhope Centre, Blagdon NE13 6DA t: 01670 789142 www.lacookshop.co.uk
LAST DAYS OF THE RAJ Main Road, Dinnington Village, NE3 5LN. t: 01661 59 8181 or 01661 59 8484 LINDSAYS TO GO Alley 1, Grainger Market, Newcastle. t: 0191 2612995 LONGHORNS Mosley Street & Osbourne Road, Jesmond www.longhornsbbq.co.uk MADIHA INDIAN CUISINE 4 Holly Avenue West, Jesmond NE2 2AR t: 0191 2818431 MALMAISON Quayside, Newcastle, NE1 3DX t: 0191 245 5000 www.malmaison.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 MATTHEW’S CHEESE 23-24 Grainger Arcade, Grainger Market t: 0191 2324265 MCCROUZER CAFE 11-15 Starbeck Avenue NE2 1RH. www.mccrouzer.com @mccrouzer MCKENNAS Northern Stage, Barras Bridge Newcastle, NE1 7RT t: 0191 2427242 www.mckennasatnorthernstage. co.uk THE MERCHANTS TAVERN 1 St. Peters Wharf, NE6 1TZ t: 0191 5971212 NO.95 95 High Street, Gosforth, NE3 4AA t: 0191 2130033 NINO’S The Gate t: 0191 2615799 OAK COFFEE HOUSE Inside Barker & Stonehouse Strawberry Buildings NE1 4PQ OLIVE & BEAN 17/19 Clayton Street, Newcastle, NE1 5PN. t: 0191 2330990 OLIVERS CAFE The Grainger Market Arcade, NE1 5QF PANIS 61-65 High Bridge Newcastle NE1 6BX t: 0191 2324366 THE PARLOUR Blagdon, NE13 6DQ t: 01670 789935 www.theparlouratblagdon.co.uk PEACE & LOAF 217 Jesmond Road, Jesmond, NE2 1LA t: 0191 281 5222 PINK LANE COFFEE 1 Pink Lane, NE1 5DW 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 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 SUTRA TEA COMPANY 3A Clayton Road, Jesmond NE2 4RP 2 Leazes Park Road, NE1 4PF 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 BELDONS@THEEXCHANGE The Exchange, Howard Street, North Shields NE30 1SE t: 0191 2584111 BODA 74 Whitley Road, Whitley Bay, NE26 3NR t: 07542 244716 BROWNS SALT HOUSE 6-7 Victoria Crescent Cullercoats, NE30 4PN
advertise here... Call 01661 844115 or visit www.appetitemag.co.uk for more information. BUDDHA LOUNGE 76 Front Street, Tynemouth t: 0191 2708990
THE WOODEN DELI S59 Saville Street, North Shields, NE30 1AY. t: 0191 2964656
THE COQUETVALE HOTEL Station Road, Rothbury NE65 7QH t: 01669 622900
MASSEY’S 26 Middle Street, Corbridge, NE45 5AT t: 01434 633130
CRUSOES South Beach, Longsands, Tynemouth, NE30 4HH t: 0191 2964152
NORTHUMBERLAND
CORBRIDGE LARDER 18 Hill Street, Corbridge, NE45 5AA. t: 01434 632948 www.corbridgelarder.co.uk
MATFEN HALL Matfen Village, NE20 0RH t: 01661 886500
CULLERCOATS BIKE & KAYAK 1A Norma Crescent Cullercoats, NE26 2PD t: 0191 251 9412 www.cullercoatsbikekayak.co.uk
ACTIV CYCLES Gresham House, Corbridge NE45 5AH t: 01434 632950 www.activ-cycles.co.uk ALLENDALE TEA ROOMS Market Place, Allendale, NE47 9BD t: 01434 683575
CORBRIDGE LARDER Sanderson Arcade, Morpeth, NE61 1NS CORBRIDGE COOKSHOP 15 Middle Street, Corbridge NE45 5AT t: 01434 632582
COTTAGE KITCHEN 1-5 Countess Avenue, Whitley Bay, NE26 3PN, t: 07530 101186
AMBLE BUTCHERS 31 Queen Street, Amble, NE65 0BX t: 01665 712700
THE DELI AROUND THE CORNER 61 Hotspur Street, Tynemouth, NE30 4EE t: 0191 259 0086 www.thedeliaroundthecorner.co.uk
THE ANGEL INN Main Street, Corbridge, NE45 5LA t: 01434 632119
THE COUNTRY BARN Widdrington Farm, Morpeth NE61 5EA t: 01670 760181 www.thecountrybarn.co.uk
BARN AT BEAL Beal Farm, Berwick upon Tweed, TD15 2PB t: 01289 540044
DANIELLES BISTRO East Gate, Hexham t: 01434 601122
BATTLESTEADS HOTEL Wark, Hexham NE48 3LS. t: 01434 230209 www.battlesteads.com
DOXFORD HALL HOTEL & SPA Chathill Alnwick, NE67 5DN t: 01665 589700 www.doxfordhall.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 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
BIN 21 50 Bridge Street, Morpeth NE61 1NL. t: 01670 504901 BLYTH BOATHOUSE Quay Road, South Harbour Blyth NE24 3PA. t: 01670 369052 BLENKINSOPP CASTLE INN & TEAROOM Blenkinsopp Castle Home Park Greenhead, Brampton Cumbria CA8 7JS t: 016977 47757 www.blenkinsoppcastleinn.co.uk BOUCHON BISTROT 4-6 Gilesgate, Hexham, NE46 3NJ t: 01434 609943 BRADLEY GARDENS Sled Lane, Wylam, NE41 8JH t: 01661 852 176 BROCKSBUSHES Corbridge, NE43 7UB t: 01434 633100 www.brocksbushes.co.uk THE CAFE @ MORPETH MOTORCYCLES Dark Lane, Morpeth, NE61 1SU t: 01670 513057 CAFÉ NO 6 Market Place, Corbridge, NE45 5AW t: 01434 634356 CAFE DES AMIS 52 Newgate Street, Morpeth NE61 1PB t: 0758 5614156 THE CARRIAGES TEAROOM Station Yard, Woodburn Road, The Heritage Centre, Bellingham NE48 2DG. t: 01434 221151 www.carriages-tearoom.co.uk
DUKE OF WELLINGTON Newton, NE43 7UL t: 01661 844446 ESHOTT HALL Morpeth, NE65 9EN t: 01670 787454 FRENCH’S Front Street, Wylam, NE41 8AQ t: 01661 852422 GARDEN COFFEE HOUSE 20 Hallgate, Hexham NE46 1XD t: 01434 606656 THE GARDEN STATION Seaton Delaval Hall, The Avenue, Seaton Sluice NE26 4QR t: 0191 237 9100 THE GARDEN STATION Langley, NE47 5LA t: 01434 684391 GINEVRA ESPRESSO BAR 16 Front Street, Prudhoe NE42 5HN. t: 01661 829062 www.caffeginevra.co.uk
MOORHOUSE FARM Station Road, Stannington Station, NE61 6DX t: 01670 789350 MORWICK FARM Acklington, Morpeth, NE65 9DG. t: 01665 711210 www.royaldouble.com NORTH ACOMB FARM SHOP North Acomb Farm, Stocksfield, NE43 7UF. t: 01661 843181 www.northacombfarmshop.co.uk NORTHUMBERLAND CHEESE CO, The Cheese Farm, Green Lane, Blagdon, NE13 6BZ t: 01670 789798 www.northumberlandcheese.co.uk NORTHUMBERLAND SAUSAGE COMPANY Wark Village Farm Store Hexham Road, Wark, NE48 3LR t: 01434 230221 www.northumberlandsausage company.com THE OLD BOATHOUSE Just by the Harbour, Amble, NE65 0AA. t: 01665 711232 THE 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
HORTON GRANGE Berwick Hill, Ponteland NE13 6BU t: 01661 860686
R.MARTIN BUTCHERS 21 Newgate Street, Morpeth NE61 1AW. t: 01670 513359
ICE BAR 62 Newgate Street, Morpeth NE61 1BQ
RUTHERFORDS OF MORPETH Coffee Shop 10-16 Bridge Street, Morpeth NE61 1NJ t: 01670 512458
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
PULP FICTION 193 park view Whitley bay NE26 3RD t: 0191 252 2205
THE COUNTY HOTEL Priestpopple, Hexham, NE46 1PS t: 01434 608444 www.countyhotelhexham.co.uk
JASPERS 8 Bridge Street, Amble, NE65 0DR t: 01665 714724
RIVER CAFE 50 Bell Street, The Fish Quay NE30 1HF t: 0191 2966168
CHILLINGHAM CASTLE Chillingham, Alnwick NE66 5NJ t: 01668 215359
THE STAITH 57 Low Lights, North Shields Fish Quay NE30 1JA t: 0191 2708441 info@thestaithhouse.co.uk www.thestaithhouse.co.uk
THE CHOCOLATE GALLERY Oldgate, Morpeth NE61 1PY t: 01670 505481 THE CHOCOLATE SPA 1 Fenkle Street, AlnwicK, NE66 1HW
MIVESI No.2 Market Place, Alnwick NE66 1HS t: 01665 606947
THE HEARTH CAFE Main Road, Horsley, NE15 0NT t: 01661 853563
THE CHEESE SHOP 6 Oldgate, Morpeth, NE61 1LX t: 01670 459579 www.cheesemorpeth.co.uk
PRIORY CAFE 35 Percy Park Road, Tynemouth, NE30 4LT t: 0191 2590627
MISTER RIDLEY’S ICE & COFFEE PARLOUR Ridley Park, Blyth
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
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 THE RUNNING FOX 2-4 Riverside, Felton, Morpeth, NE65 9EA t: 01670 787090 SAATHI 28 Priestpopple, Hexham NE46 1PQ t: 01434 603 509
SHAMBLES 59 Bridge Street, Morpeth NE61 1PQ. t: 01670 516688 THE SHORELINE CAFE 1 Church Street, Craster NE66 3TH, t: 01665 571251 SMALL WORLD CAFE 27-28 Market Place, Hexham NE46 3PB. t: 01434 606200 SPURELLI ICE CREAM The Old Chandlery, Coquet Street, Amble, NE65 0DJ t: 01665 710890 www.spurreli.com
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 HAPPY ORGANIC 42 Front Street, Cleadon t: 0191 5363623 www.happyorganic.org LATIMERS Shell Hill, Bents Road, Whitburn, SR6 7NT t: 0191 5292200
THE SUN INN High Church, Morpeth, NE61 2QT t: 01670 514153 SUNNYHILLS OF BELFORD South Road Belford, NE70 7DP t: 01668 219662 www.sunnyhillsfarmshop.co.uk SWALLOW FISH ‘Fishermans Kitchen’, 2 South Street, Seahouses, NE68 7RB t: 01665 721052 ST AIDAN HOTEL Seafront Seahouses NE68 7SR t: 01665-720355 TEA AND TIPPLE 18 Market Place, Corbridge, NE45 5AT, t: 01434 632886 www.teaandtipple.com TOMLINSONS CAFÉ AND BUNK HOUSE Bridge Street, Rothbury, NE65 7SF. t: 01669 621979
MAC ‘N’ ALLI Retail 6 Village Centre, Sea Winnings Way, NE33 3NE t: 0191 4548258 NUMBER 4 4 St Bedes, Station Road, East Boldo, NE36 0LE t: 0191 447 9797 ORANGEGRASS 7 Mount Terrace, South Shields, NE33 1PY t: 0191 455 8555 THE PANTRY 289 Sunderland Road, NE34 6RB t: 0191 4561876 19 East Street, Whitburn SR6 7BY t: 0191 5292798 TAVISTOCK RETRO @ THE STANHOPE Stanhope Road, South Shields, NE33 4SS t: 0191 4565670
VALLUM FARM East Wallhouses, Military Road, NE18 0LL t. 01434 672652 www.vallumfarm.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 BISTRO ROMANO 63 Front Street, Cleadon, SR6 7PG t: 0191 519 1747
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 ITALIAN FARMHOUSE PIZZERIA South Street, West Rainton, DH4 6PA t: 0191 5841022 MULLER BAKERY 40 Villette Road, SR2 8RN t: 0191 5671429
RISTORANTE BRAVI 7 North St, South Shields NE33 1HD t: 0191 427 5400
NATIONAL GLASS CENTRE Liberty Way, SR6 0GL t: 0191 5155555 www.nationalglasscentre.com
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
ROKER HOTEL Roker Terrace, SR6 9ND t: 0191 5671786 THE SCULLERY PIER POINT Pier Point, SR6 0PP THE SCULLERY SILKSWORTH Warwick Terrace
appetitemag.co.uk
45
CHOCOLATE PERFECTION PIE
QUEEN OF PUDDINGS
This is by Darren McGrady, former personal chef to the Queen, Princess Diana, and Princes William and Harry. Now based in the US (hence the American cup measures below), McGrady says this is the Queen’s favourite pud, so to mark her 90th birthday, we made it, and it’s fantastic. More from McGrady here – www.theroyalchef.com
SERVES 8 INGREDIENTS
cut out and save
For the crust: 1¼ cups plain flour ¼ cup vanilla sugar 100g cold unsalted butter, cut into small pieces 1 egg yolk 3-4tbsp double cream For the filling: 2 eggs ½tsp ground cinnamon ½ cup granulated sugar ½tsp white wine vinegar ¼tsp salt For the toppings: 160g chopped baking chocolate 2 egg yolks 1 cup double cream ½tsp ground cinnamon 50g shaved/grated white chocolate 25g shaved/grated dark chocolate
Image credit: Shaun Jeffers / Shutterstock.com
METHOD
Preheat oven to 180C/Gas4 and lightly grease a 9-inch loose-bottomed flan tin. For the pie crust: Combine the flour and sugar in large bowl or food processor. Add the butter and whiz in the food processor or rub in with cold fingers until it resembles fine breadcrumbs. Add the egg yolk and 3tbsp double cream and mix to combine. If the mixture feels too dry to come together, add more cream. On a lightly floured surface, roll out the dough to ⅓-inch thick. Transfer to the flan tin and press the dough against the bottom and sides. Line with parchment paper and baking beans and blind par-bake until the crust begins to brown at the edges - approx 20-25 mins. Remove parchment and baking beans and cool to room temperature. For the filling: In a mixing bowl over a pan of boiling water add eggs, cinnamon, sugar, vinegar and salt, and whisk until the mixture starts to foam up slightly - about 3 mins. Remove from heat and continue whisking until the mixture becomes creamy and forms ribbons in the batter - another 3 mins. Pour mix over the cooled
crust and bake in the oven until the filling has risen and is firm to the touch - about 15 mins. Transfer to a cooling rack and allow the filling to sink back into the shell. For the toppings: Heat the dark chocolate in the microwave or in a bowl over a pan of boiling water until just melted. Slowly add the egg yolks and ½ cup water and whisk until combined. Spoon half the chocolate mix over the pie filling and bake in the oven for 5 more
mins. Transfer to a cooling rack and allow to cool completely, then beat the cream and cinnamon in a large bowl until stiff peaks form. Spread half the cream over the chocolate layer. Fold the remaining whipped cream into the remaining chocolate mix and spread on top of the cream/cinnamon topping. Sprinkle with grated white and dark chocolate. Refrigerate until set - about 1 hour. Remove from tin, slice and serve with cream.
The next appetite is out in July. In the meantime, visit us at www.appetitemag.co.uk
46 appetitemag.co.uk
The Last Days of the Raj Finest Indian & Bangladeshi Cuisine
We would like to welcome you to The Last days of the Raj. Located in a small village north of Newcastle, we pride ourselves on providing quality Indian cuisine and fantastic service amidst luxurious surroundings.
Early Evening Menu Mon - Thur, 5:00Pm - 7:00Pm
3 Items - £10.95 or 5 Items £13.95 We are Open luntime between 12:00pm and 2:00pm Monday to Thursday So why not join us for a quick bite to eat. You can either have one of our
Thali’s (Tapas) for £5.95 or have a 2 course Meal for £8.95.
Afternoon Tea Saturday & Sunday, 12:00pm - 5:00pm, Booking is Essential Come and join us for Afternoon Tea with an Indian twist. Indian savouries and sweets with traditional cakes and scones. Prices Start from £15.00 per person Mention Apetite Magazine and receive a 20% discount on the price of Afternoon Tea during May. If you dont fancy the afternoon tea, we are open all afternoon Saturday & Sunday for the A’La Carte menu
01661 59 8181 01661 59 8484 Facebook.com/ldotr
The Last Days of the Raj
Main Road, Dinnington Village, Newcastle Upon Tyne, NE3 5LN
www.thelastdaysoftheraj.co.uk eat@ldraj.com @LastDaysRaj
CONSIDERING
A RANGE COOKER?
Range cookers look fantastic in both contemporary and traditional kitchens. The ovens in a range cooker are typically around 20% bigger than an average 60cm built-in oven, and are often multi-functional, meaning they offer several different modes of cooking. Also, as most range cookers have two or more ovens there is plenty of space, so lots of dishes can cook at the same time-perfect for large family gatherings and entertaining. With so much choice available though, choosing the right range cooker that suits you can sometimes be a daunting prospect, which is why you should contact an expert like Walter Dix & Co. They can advise on size, style, colour and oven/hob options, and give honest opinions on which brands would work well for you and your kitchen space.
Founded in 1888, family-run business Walter Dix & Co became one of the first AGA dealers in 1931, covering Tyneside, Northumberland, Durham and North Yorkshire. In addition to AGA they stock a large collection of leading quality brand range cookers and have a magnificent showroom just off the A1 at Team Valley, Gateshead, where they are able to show-off the very best cookers on the market. Range cooker brands available include Lacanche, Viking, Ilve, Steel, Britannia, Mercury, Falcon and Rangemaster. Clients visiting the showroom can not only expect to see a huge range of products but are also sure to receive expert one-to-one advice. The team at Walter Dix & Co is friendly, knowledgeable and happy to talk you through your various options, allowing you to choose with confidence the right cooker for your home and budget.
To find out more get in touch or visit the Team Valley showroom. Walter Dix & Co, 1 Stirling Court, Eleventh Avenue North, Team Valley, Gateshead NE11 0JF n 0191
482 0033 n sales@wdix.co.uk n www.wdix.co.uk