Appetite magazine #43 - June-July 2017

ISSUE 43

www.appetitemag.co.uk

June/July 2017

TICKLE YOUR TASTEBUDS...

l a i c Afternoon tea spe

salad days RECIPES TO KEEP EVERYONE HAPPY ALL SUMMER LONG

inside Buns in the oven // Gin’s the tonic // (Poly)tunnel of love // BBQ bonus

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

e m i t r e m m S@u VERANDA

Enjoy fantastic streefood, wraps and grills this summer on our Jesmond Veranda!

WINNER of the UK’s Best Casual Dining Restaurant at the British Curry Awards 2015 Recommended by The Sunday Times, The Guardian, Harden’s Guide, Buzzfeed

Street food pioneers of the North East Jesmond and High Bridge, Newcastle 69-75 High Bridge, Newcastle, NE1 6BX, Tel: 0191 232 5133, Email: highbridge@dabbawal.com 1 Brentwood Mews, Jesmond, NE2 3DG, Tel: 0191 281 3434, Email: jesmond@dabbawal.com www.dabbawal.com

PLACE YOUR ORDER

Editor ponders the Queen's love of Rich Tea biscuits and posh jam sarnies...

Burning question of the day, dear reader - have you ever eaten jam pennies? If so, either your surname is Windsor or you are just impossibly posh, for jam pennies are tiny raspberry jam sandwiches cut into circles the size of a penny, which the Queen has with her afternoon tea.

HM also starts her day with a cup of Earl Grey (no milk or sugar) and biscuits. Biscuits!

Before breakfast. How is that a thing? Then for breakfast, she famously has cereal served in Tupperware, which she insists on to keep her Bran Flakes fresh.

Like her late mother, she has a gin and Dubonnet before a light lunch of grilled fish and vegetables, then the aforementioned afternoon tea of jam pennies, finger sandwiches, scones and Rich Tea biscuits (yes really!).

Dinner is fillets of beef or venison, pheasant or salmon, and she has a glass of champagne every evening.

/appetitemaguk

@appetitemaguk

@appetitemagazine

Be a fan!

We want to hear all about the food and drink you love in the North East, which means you can get fully involved in the region’s only dedicated food magazine.

If you like something, we want to know about it, so tell us. Better still, take a picture and send it to us.

And if you cook something you’re proud of (or something you’re not!) email us a photo and a description and we might even put it on our Facebook page or in the magazine.

Fame at last! email editor@appetitemag.co.uk

All this is revealed by Darren McGrady, who cooked for the royal family for 15 years and is now making a tidy living on the back of it in the United States. He's also let slip - wait for it - that the Queen doesn't eat pasta, potatoes or garlic.

A random selection, and also a meal in itself (preferably with a lot of butter). The pasta and garlic bit does not surprise (people in their 90s generally don't do 'foreign'), but potatoes? Really?

Wor Liz also likes chocolate biscuit cake so much that it travels with her all over the country, having a small slice each day until it's gone and a new one appears the next day, just like magic. She also enjoys a daily banana, which she eats as I do - cut lengthwise and then into slices to eat with a fork - which no-one is allowed to tell me is weird anymore.

The Queen, she’s just Jane Pikett, Editor like us..

appetite.

TICKLE YOUR TASTE BUDS...

Editorial 01661 844 115

Jane Pikett - jane@offstonepublishing.co.uk

Advertising 01661 844 115

Joanne O’neil - joanne@offstonepublishing.co.uk Website www.appetitemag.co.uk Designed & Published by

4FoodieCLUB offers and prizes 5 DATE Fill your diary, folks 6 FEEDBACK Foodie news and views 11George's BUTCHER classic beef 12 FISH Graham's squids in 14 IN THE GARDEN The polytunnels are on a roll 17 DAVE COULSON Adventures of a chef about town 19 GIN O'CLOCK The Durham Gin Festival 2017 20 THE GRAZER It's all about the best bread buns 22 SUMMER LOVIN' Fresh, light seasonal recipes 26 TIME FOR TEA The best places for afternoon tea 42 HEALTHY APPETITE Embracing our salad days 44 KITCHEN KIT Treats for every foodie's kitchen 46 LAST WORD Martin Charlton, Boathouse Food Group

Unit One, Bearl Farm, Stocksfield Northumberland, NE43 7AL Photography Nicky Rogerson www.nrphotography.co.uk Peter Skelton www.photo-psp.co.uk

appetitemag.co.uk

3

CLUB FREE DRINKS AT IL PICCOLO Il Piccolo, Corbridge is celebrating the launch of its new app by offering appetite readers a free glass of prosecco, Birra Morena or a soft drink when they download the app and order any main course until July 7, 2017. The new app provides loyalty rewards, offers and more, and it's available to download from your app store now.

Il Piccolo, St Helen's Street, Corbridge, NE45 5BE, tel 01434 634 554 www.ilpiccolo.co.uk

WIN A FREE COOKING DEMO AND LUNCH AT THE GATEHOUSE The Gatehouse at The Lord Crewe Arms, Blanchland is offering appetite readers the chance to win a cooking demo and lunch for two with head chef Simon Hicks (pictured above).

The prize includes welcome tea and coffee, lunch, and the opportunity to get up close and watch Simon cook some tasty treats while picking up some top tips. To enter, and for full terms and conditions, go to: www.lordcrewearmsblanchland.co.uk/appetite The Lord Crewe Arms, The Square, Blanchland, DH8 9SP tel 01434 677 100, www.lordcrewearmsblanchland.co.uk

SPARKLING AFTERNOON TEA FOR TWO AT SLALEY HALL

BUY-ONE-GET-ONE-FREE AFTERNOON TEA AT THE LITTLE COFFEE HOUSE

Slaley Hall, Northumberland is offering appetite readers two sparkling afternoon teas for just £35 until July 7, 2017.

Slaley Hall, Hexham, NE47 0BX, tel 01434 673 350 www.qhotels.co.uk/our-locations/slaley-hall

The Little Coffee House, Team Valley is offering appetite readers buy-one-get-one-free on afternoon tea (normal price £12.95) until July 7, 2017. The Little Coffee House within Country Baskets Unit 4, Princesway North, TVTE, Gateshead, NE11 0NF tel 0191 447 3404, www.thelittlecoffeehouse.co.uk

SUNDAY SLEEPOVER AT THE DUKE OF WELLINGTON The Duke of Wellington, Newton is offering appetite readers its Sunday Sleepover for just £90 until July 7, 2017. The offer includes Sunday lunch for two and a double or twin room. Excludes bank holidays. The Duke of Wellington, Newton, Stocksfield, NE43 7UL, tel 01661 844 446, www.thedukeofwellingtoninn.co.uk

COMPLIMENTARY PROSECCO WITH AFTERNOON TEA AT WYNYARD Wynyard Hall is offering appetite readers a complimentary bottle of prosecco for each table of four enjoying afternoon tea until July 7, 2017. Subject to availability. Wynyard Hall, Tees Valley, TS22 5NF, tel 01740 644 811, www.wynyardhall.co.uk

FREE CHILD’S ENGLISH BREAKFAST AT KOOCHIE CULTURE Koochie Culture, Jesmond is offering appetite readers a free child's English breakfast with any full English breakfast purchased every Saturday and Sunday until July 9, 2017. T&Cs apply, one child breakfast per adult breakfast. Koochie Culture, Clayton Road Jesmond, NE2 4RP, tel 0191 281 0300 www.facebook.com/koochieculturecreperie

*On production of this magazine or a print-out of the offer from www.appetitemag.co.uk

4 appetitemag.co.uk

IT'S A DATE! Local Multi Award Winning Farm Shop.

Awarded Butchers Shop and Farm Shop of the year.

HOT STUFF! DATE: JUNE 30-JULY 2

The hottest festival of the year returns in July with the sixth North East Chilli Fest offering up top-notch food (including plenty of less fiery options) as well as comedy, cabaret and dance. There’s a kids zone too, camping and music from Heaven 17, Smoove and Turrell, Nock Pride and The Pimptones and more. Tickets from £5.

Opposite Gloucester Lodge Farm, Seaton Sluice, www.chillifest-ne.co.uk

HIC!

DATE: AUGUST 6 The fabulous Carruthers & Kent of Gosforth will be popping up in the Edwardian splendour of the Spiegeltent at Q Festival in Baltic Square, just outside the Baltic gallery, this summer for their first Summer Wine Fair. Expect great wine and fantastic company with 12 tables filled with the best of the bunch and a tasting masterclass. Hic! 1pm-4pm, for tickets call 0191 213 1818 or pop into the shop. www.carruthersandkent.com

• 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

SOUL MATES DATE: JUNE 17

The Great Northern Soul Food alldayer at Newcastle’s Boiler Shop promises top-notch street food alongside some of the best soul and funk music you’ll find anywhere this summer. A treat for the ears and for the stomach - it's a must summer visit. Tickets £8.

Search for Great Northern Soul Food at www.dice.fm

A PROPER DAY OUT DATE: VARIOUS

This summer’s Proper Food and Drink Festivals are already underway with top food, real ales, ciders and more on offer at each event. Still to come this summer are events at Whitley Bay’s Spanish City Plaza (June 1718), Cramlington’s Seven Oaks Park (July 29-30), Gateshead’s Saltwell Park (August 5-6) and Blyth’s Ridley Park (August 12-13). See website for all the details. www. properfoodanddrinkfestivals. co.uk

UP, UP AND AWAY DATE: AUGUST 24-29

Take in the spectacular views and enjoy a high-flying dining experience this summer with the return of Newcastle in the Sky, which will suspend a dining table high above Performance Square just outside Sage Gateshead. Top chefs from Newcastle’s SIX at Baltic, Aveika, Hawthorns, Artisan and more will serve up breakfast, lunch, champagne high tea and dinner each day, while Livello and The Gin Bar will be taking to the skies for late-night cocktails.

Tickets from £50. www.eventsinthesky.co.uk

SUMMER DAYS DATE: JULY 8-9

Taste, sample and buy food and delicacies, gifts and crafts at Brocksbushes’ Summer Fayre.

There’s also fun for the whole family across the weekend. 10.30am-5pm, free entry and parking. www.brocksbushes.co.uk

appetitemag.co.uk

5

FEEDBACK

FEED...BACK

Send us your recipes, feedback and foodie news and you might pop up on this page.

Fame at last! Email editor@appetitemag. co.uk Tweet @appetitemaguk Facebook /appetitemaguk

B IG

EAT!

ENJOY THE FINEST LOCALLY SOURCED SEAFOOD & SHELLFISH IN OUR RESTAURANT OR SIMPLY ENJOY FISH & CHIPS FROM OUR AWARD WINNING TAKEAWAY. PLEASE SEE OUR WEBSITE FOR SPECIAL PROMOTIONS

OPEN DAILY: 11:30am till late / Closed Tuesday Longsands Fish Kitchen 27 Front Street, Tynemouth NE30 4DZ Tel: 0191 2728552 info@longsandsfishkitchen.com www.longsandsfishkitchen.com

QUESADILLAS WITH CHEE SERVES 2 Ingredients 4 corn tortillas 4 tbsp Primula cheese 6 rashers of bacon an apple, finely sliced olive oil for brushing Method Cut each of the tortillas into a large

MEAT IT

Great Healthy Grilled Mediterranean Food Stella Road, Ryton NE21 4LU - Tel: 0191 413 2921 www.michelangelorestaurants.co.uk

6 appetitemag.co.uk

SE, BACON & APPLE

heart shape. Brush one side of each heart with olive oil, and then fry over a high heat until bubbling and browned. Remove and repeat with each tortilla. Fry or bake the bacon until crispy. Spread 2 tbsp Primula over 2 tortillas. Top each with 3 rashers of bacon and some apple slices. Place remaining tortillas on top. Serve!

Nice work on behalf of the team at Peace & Loaf, Jesmond, Newcastle, who welcomed Mr Wolf and his Men of Meat for What Came First, the Chicken or the Egg to raise £1,500 for The Brain Tumour Charity.

Bobs (men) and Not Bobs (women) gathered for a six-course tasting menu from director and head chef Dave Coulson, who included in each course some element of chicken. Devilled eggs, chicken parmo, chicken thigh and wild garlic, chick liver, brioche, onion and pear were just a few of the dishes.

Peace & Loaf, Jesmond Road Newcastle, NE2 1LA, tel 0191 281 52 22, www.peaceandloaf.co.uk

FEEDBACK A ‘NOVELTEA’ BREW The prize for the most unusual product to land at appetite HQ this month goes to Noveltea, a quirky mix of cold-brewed tea infused with gin or rum.

The makers - a pair of young Newcastle uni graduates called Vincent Efferforth and Lukas Passia - say it’s ideal for enjoying with afternoon tea or as a G&T replacement.

There are two flavours - The Tale of Tangier and The Tale of

A READER WRITES… This via email from regular reader Pat Lister, who writes: “Thank you for the resume of the cafes on Park View, Whitley Bay. I would like to draw your attention to Whitley Lodge (just further along from Park View). Here we have a good little café, The Willow Tree. Denise here makes a delicious corned beef pie every

Earl Grey. The former is an infusion of Moroccan green mint tea with Caribbean rum, while the latter infuses Earl Grey tea with gin and botanicals. It’s £9.95 for 25cl and £24.95 for 70cl at Fenwick in Newcastle.

day and a quiche. The corned beef pie is full, not a mean helping.

She also makes in my opinion the best bacon sandwich in the area – beautiful fresh bread buns and good quality bacon. At lunch times 60 school children cannot be wrong. She does a Students Special for them at a special price.

The café is very neat and as ‘mine host’ Denise always ensures she has time for all her clients.”

SITUATED ON THE NORTH WEST CORNER OF CROOK MARKET PLACE, COUNTY DURHAM

The Blue Stone Tea Shop Hosts David and Paul achieve high standards with their home-made breakfasts, morning coffees, lunches and traditional afternoon cream teas consisting of a range of freshly cut sandwiches, cakes and scones served with a pot of tea or barista coffee.

Elegant surroundings, including a private area for parties or meetings, will be complemented by an outside terrace and open Sundays from Easter ‘17 Child friendly & with disabled access, and part of the Dementia Friends network.

5-6 COMMERCIAL STREET, CROOK COUNTY DURHAM DL15 9HP TEL: 01388 768754 MON 9-3, TUES,THUR & FRI 9-4, WED 9-1.30, SAT 10-3 CLOSED SUNDAY UNTIL EASTER ‘17

View a selection of menus from great places to eat, sign up for discount vouchers too

15%

food discount voucher for Craster Arms Beadnell. sign up on our website

www.northumberlandeats.co.uk appetitemag.co.uk

7

STARTERS

Broom House Farm FOOD, FARMING & FUN

FARM SHOP – Everything you need for the BBQ. Grass fed pure Aberdeen Angus beef, lamb, pork. Great range of steaks, burgers and sausages including GF. Come and look at our amazing meat display in the Farm Shop.

COFFEE SHOP – Delicious home made cakes, English breakfasts and tasty snacks, made with scrumptious ingredients from our butchery.

Summer time BBQs. Afternoon Tea. FOREST ADVENTURE – Open weekends & school holidays There’s acres of fun for all ages – A fantastic nature trail and forest playground 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!

ON TOUR

A new touring dining experience is underway across the North East.

The Experimental Diner, developed by the team behind Newcastle in the Sky, kicked off its visits to stunning locations with menus to match at the 17th Century Alderman Fenwick’s house in Newcastle - where Charles Dickens once stayed the night - with Peace & Loaf’s Simon Whitehead (above) and Hugo Embleton-Black in the kitchen. More events are planned this summer. www.theexperimentaldiner.co.uk

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

NEWS OF THE BREWS

So you think you can brew? The Hop and Cleaver wants you to prove it by brewing a bottle and taking it down to Newcastle’s Quayside bar and smokehouse before June 25. The winning brewer will then be selected by a panel of judges and will get the opportunity to brew their beer at the Hop and Cleaver Brewery. Happy brewing!

Hop and Cleaver, Sandhill, Newcastle, NE1 3RG, tel 0191 261 1037, www.hopandcleaver.com

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 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

Pure Sicilian Pistachio

Pure Sea Buck Asian Real Raspberry Arabica Thorn Ginger Banana & Kirsch Coffee Ice-Cream Ice-Cream Ice-Cream Sorbet Ice-Cream

8 appetitemag.co.uk

3

3

Ricotta & Coco Pesto

Raspberry Banana & Sorbet Caramello

Golden moment

Twelve months on from a double gold-winning trip to the World’s Original Marmalade Awards, Lynne and Keith Allan of the Old Dairy in Ford, Northumberland are celebrating another big win.

Representing the North East at Dalemain House near Penrith, the couple took home the top prize for their Venetian Gold Marmalade, which contains 24-carat gold leaf hand-beaten in Venice. Jars are available at The Old Dairy, £7.50 for 120g and £14.95 for 240g.

The Old Dairy (opposite Ford Castle), Ford Northumberland, TD15 2PX, tel 01890 820 325 www.theolddairyinford.co.uk

Delicious tasting locally caught fresh fish & seafood served straight from the boat to your plate

Crowned ‘Coastal Fish Restaurant of the Year’ for the second year running

Best Fine Dining in Northumberland

OPENING VERY SOON: La Familiar offering fresh Southern Italian food and a Gluten Free menu 80 Queen Street, Amble, Northumberland NE65 0DD Tel: 01665 711 862 The Boat House - Amble Leazes Street, Amble, Northumberland NE65 0AA | Tel: 01665 711 232 | www.boathousefoodgroup.co.uk Blyth Boat House Quay Road, Blyth, Northumberland NE24 3PA | Tel: 01670 369 052 | www.blythboathouse.co.uk The Fish Shack - Harbour Rd, Amble, Northumberland NE65 ODD | Tel: 07426 277158

STARTERS

BY THE RIVER

Craft microbrewery Newcastle Brewing Ltd and Tynemouth coffee shop Dil and the Bear have teamed up to open ARCH 2 Brewpub & Kitchen on Stephen Bank in Newcastle's Ouseburn Valley.

The former tyre garage in an arch under Byker Bridge has been transformed into an open-plan bar, café, beer garden and microbrewery and offers a mix of lagers, dark stouts and porters brewed in-house and supplied by local breweries.

Open daily for breakfast, meals and drinks until 11pm.

ARCH 2, Stepney Bank, Ouseburn Newcastle, NE1 2NP, tel 07446 011 941 www.facebook.com/pg/arch2ouseburn

BREAKING THE MOULD

Superstar chef James Close, of the two Michelin star Raby Hunt in Darlington, has teamed up with Maria Gueva to launch a range of top-notch chocolates.

Just 1,000 pieces were made for the launch of Chocolate with Attitude at Fenwick Food Hall, Newcastle in May and featured six bite-sized chocs and two bars produced by the chefs. The combinations included Skull, which is made from honey, rosemary ganache and yuzu gel, and Buddha, which comprises white chocolate, pine nut, Gianduju, crispy Dacquoise and smoked Maldon salt. Sweet!

The Raby Hunt, Summerhouse, Darlington, Co Durham, DL2 3UD tel 01325 374 237; www.rabyhuntrestaurant.co.uk

BOAT HOUSE THE BEST

TASTY!

Troy Terrington, chef patron of Dobson & Parnell on Newcastle’s Quayside has unveiled a sevencourse tasting menu promising a three-hour culinary journey across Europe. Updated daily, the menu includes the likes of North Shields crab and parsley risotto, cured skrei cod with dill, glazed pigs cheek, Waterford House Farm lamb, Yorkshire rhubarb ricotta, and Valrhona ‘manjari’ salt caramel with peanut butter. There is also a veggie menu. Both are £65pp (£100 with wine pairing). Dobson and Parnell, Queen Street, Newcastle, NE1 3UG, tel 0191 221 0904, www.dobsonandparnell.co.uk

10 appetitemag.co.uk

The Old Boat House in Amble has been named Coastal Fish Restaurant of the Year in the 2017 Fishing News Awards for the second year running.

The restaurant was the only venue in the north of England to be nominated in the awards and beat off competition from restaurants all over the UK. The prestigious award recognises restaurants which show outstanding support for the commercial fishing industry in their area. Old Boat House Food Group owners Martin and Ruth Charlton were thrilled to receive the award again and hope to expand The Old Boat House and take on more staff. Martin says: “We hope this award shines a light on Northumberland and brings in more visitors." www.boathousefoodgroup.co.uk

Butcher

ROAST BEEF WITH ALL THE TRIMMINGS

BUTCHER

George Payne is one of celebrity chef Rick Stein’s Food Heroes and is a founder member of the national Butchers Q Guild, which represents leading independent meat retailers. Q Guild members are officially recognised as being among the best butchers in the UK. www.georgepaynebutchers.co.uk Serves 6 Ingredients 1.3kg lean rump roast, topside joint or silverside 1tbsp English mustard powder salt and freshly milled black pepper For the Yorkshire puddings: 175g strong plain flour pinch salt 2 large eggs, beaten 1tsp fresh thyme leaves 300-400ml milk 2tbsp sunflower oil or beef dripping For the roast potatoes: 1.8kg potatoes, peeled, cut in half 100ml sunflower or olive oil, or 100g beef dripping, goose or duck fat salt For the red wine gravy: 25g plain flour 450ml good, hot beef stock or water 300ml full bodied red wine Method Preheat the oven to 190C/ Gas 5.

Place the joint on a chopping board, score the skin, pat dry with kitchen paper and rub the mustard over the surface and season. Place the beef on a metal rack in a large roasting tin and open roast for the preferred cooking time, basting occasionally.

Prepare the Yorkshire puddings. In a large bowl, sift the flour and salt together. Make a well in the centre and whisk in the eggs, thyme and enough milk to form a smooth, thick batter. Cover and leave to rest in the fridge for about 30 mins. Par-boil the potatoes in a large pan of boiling

water for 10 mins. Heat a large roasting tin with the oil or dripping in the oven for 5-10 mins. Drain the potatoes and shake well in the pan. Remove the roasting tin and carefully add the potatoes. Toss gently, return to the oven and cook for 45-50 mins until golden brown.

When the beef is cooked transfer to a platter and loosely cover with foil. Retain the roasting tin and its content for the gravy.

To cook the Yorkshire puddings; increase the oven temperature to 220C/Gas 7 and add the oil or dripping evenly in a 12-hole muffin tin and preheat in the oven for 5 mins. Just before using, re-whisk the batter, adding any extra milk to return to the consistency of double cream and pour into a jug. Pour the batter evenly into each hole, return to the oven and cook for 30-35 mins or until golden brown and crisp.

For the gravy, spoon off any excess oil from the tin, leaving about 2tbsp of meat juices. Place the tin over a medium heat and sprinkle over the flour. Stir well, add a little stock and stir again, scraping the base of the pan to release any sediment. Add the remaining stock, wine and any meat juices from the platter, adjust the seasoning, if required and simmer for 8-10 mins, stirring occasionally. Strain before serving.

Serve the beef with all the trimmings and horseradish sauce.

2007

2017

BISTROT FRANÇAIS CELEBRATING 10 YEARS...DÉJA

Classically French...

EARLY BIRD 3 Courses - £17.95 Mon - Wed 6-9pm Thurs - Sat 6-7pm LUNCH 3 Courses - £16.95 Mon - Sat 12-2pm 4-6 GILESGATE, HEXHAM, NORTHUMBERLAND NE46 3NJ

Tel 01434 609 943 www.bouchonbistrot.co.uk

REAL FOOD FROM PASSIONATE PEOPLE

TASTE THE SUMMER AT BLAGDON • Huge range of delicious meats for the BBQ – burgers, sausages, skewers, steaks, -choose from beef, pork, lamb, chicken and venison • Handmade quiches and salads from our own Bakehouse • Mouth-watering range of freshly made puddings for summer • Local and English fresh seasonal fruit and vegetables • Wine, local beer and charcoal

ALL YOU NEED TO ENJOY THE SUN! 16-18 The Milkhope Centre, Berwick Hill Rd, Blagdon, NE13 6DA T: 01670 789924 E: enquiries@theblagdonfarmshop.co.uk Open Tuesday-Saturday 10am-5pm Sunday 11am-4pm Open Every Bank Holiday

Also in Fenwick Food Hall, Newcastle 0191 232 5100

appetitemag.co.uk

11

FISH GOOD, HONEST FOOD WITH A SPRINKLING OF NORTHERN CHARM...

Chef Graham Sharp of Longsands Fish Kitchen, Tynemouth, works within walking distance of North Shields Fish Quay, where he sources the best of the day’s catch for his a la carte and takeaway menus. Front Street, Tynemouth NE30 4DZ, tel 0191 272 855 www.longsandsfishkitchen.com

FISH!

• 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

SQUID WITH CHORIZO, LIME YOGHURT AND PICKLED CARROTS Cafe & Artist Studio...

Delicious home-cooked food, music, arts & hospitality

Serving all-day-breakfast, light lunches, daily specials, homemade scones, cakes & Sunday lunch.

DOG FRIENDLY | CYCLIST FRIENDLY The Hearth Cafe & Arts Centre, Main Road, Horsley, Newcastle NE15 0NT Call to book a table 01661 853563 or email hearthcafe@ymail.com

www.thehearth.co.uk

Mon - Fri 9:30am to 4pm, Sat - Sun 10am to 4pm

12 appetitemag.co.uk

SERVES 4 Ingredients 500g squid 200g Bath pig chorizo 2tbsp olive oil For the pickled carrots 300ml white wine vinegar 300ml water 250g caster sugar 1tsp mustard seeds ½tsp fennel seeds 4 medium carrots For the lime yoghurt 200g natural Greek yoghurt 2 limes For the salad 50g rocket 8 French breakfast radishes 12 baby plum tomatoes Method Peel and julienne the carrots. In a pan, mix the white wine vinegar, water, caster sugar, mustard seeds

and fennel seeds. Bring to the boil for 2 mins then pour over the carrots. Leave in the fridge to cool.

For the lime yoghurt, zest and juice one lime and combine with the yoghurt, mixing well.

For the chorizo and squid, peel the outer skin off the chorizo and slice thinly. Skin and clean the squid then slice into thin rings.

Place a frying pan over a high heat and add a little oil once hot. Cook the chorizo until it starts to colour then add the squid with a pinch of salt. Cook for 2 mins until nicely coloured. Add the juice of the remaining lime.

For the salad, mix the rocket, sliced radishes and halved cherry tomatoes in a bowl.

To serve, place the squid and chorizo onto a bed of salad, add the pickled carrots and finish with a dollop of lime yoghurt.

E R Y A F R E M M U S SATURDAY 8TH & SUNDAY 9TH JULY 10.30AM - 5PM Free Entry and Car Parking A chance to taste, sample and buy some of our delicious food products and delicacies, then browse among a collection of gifts and crafts.

We also have lots of fun activities for the children including fun fair, rides, bouncy castle and face painting.

PICK YOUR OWN Strawberries, Gooseberries, Raspberries, Blackberries, Blackcurrants and Redcurrants available to pick FRESH from our fields in season!

FARM SHOP & TEA ROOM Open from 9.30am - 7 days incl Bank Holidays Why not come along and enjoy a delicious Afternoon Tea in the Tea Room 2-4pm (only)

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

dig this VICKY’S GAR DE N

Coffee Shop • Buffets • Parties • Special Occasions

Delicious homemade food, cakes and daily specials made fresh to order - sit in or takeaway.

Serving breakfast, lunch and afternoon teas.

Tunnels of love Open 7 days

Mon-Fri 8am-4.30pm | Sat & Sun 9am till 4pm T: 01661 823902 | M: 07715 841163 13A Bell Villas, Ponteland, Newcastle upon Tyne NE20 9BD

1964 is a family run, fine dining restaurant in the heart of Low Fell.

We serve up quality, exquisite cuisine using fresh locally sourced produce cooked to the highest standards by our chefs.

Book a table today - We guarantee you won’t be disappointed.

Open Monday and Tuesday for parties or groups only (with booking in advance).

To Book Online: www.1964tdkr.co.uk By text: 07398 166 736 • By phone: 0191 487 4002 565A Durham Road · Low Fell · Gateshead · NE9 5EY Opening Hours MON & TUE CLOSED • WED Lunch 12 noon - 3pm | Dinner 6 pm - 9.30 pm THURS & FRI Lunch 12 pm - 3pm | Dinner 6pm - 9.30 pm • Bar open until 11pm SAT Lunch 12 noon - 3pm | Dinner 6pm - 9.30 pm | Bar open until 11pm • SUN Lunch 12 noon - 4pm

14 appetitemag.co.uk

We've dragged our feet this spring preparing for planting, but thanks to our new tea room chef, Richard Jack, and a few willing friends we've nailed the polytunnels and we're ready to plant.

So far we've been harvesting a some of the spring crops like broad beans and chard which we planted last autumn, and we've planted a few lettuce which came through very quickly in the warm weather. Now we're ready to crack on with things like fennel, baby carrots, courgette, a few bushing baby tomatoes and we can't wait!

I love this time of year, when there's sunshine and everything pops green and feels full of hope. This is also the busy time which we spend the winter preparing for.

The weddings in the Paddock Marquee are well underway and the fabulous Hexham Priory School Midsummer Ball is on June 10. We first hosted the ball last year, when organiser Michelle Rivkin and team raised a phenomenal amount, I think over £8,000. The support given

to the fundraising team from local businesses is staggering. It makes for a very special atmosphere on the night, which is a celebratory evening of fundraising for a school which makes a huge impact on the lives of children, including our daughter Millie, providing a very happy environment with lots of support to reach their potential.

Cloudhouses have all their four yurts up at Vallum now, and they look magical hidden in the bank of trees which are filling out fast with leaves. With their comfortable beds, woodburners, radiators and luxurious finish they're adding a new dynamic to the site.

They have been built by Simon and Justine of Cloudhouses in Allendale, and you might have seen one of their team, Faye, on Masterchef recently. If you join in with the Vallum glamping experience you can take the hens' eggs for free if you can find them and we are very happy to share our harvest from the tunnels and raised beds. Have a look here: www.cloudhouseglamping.co.uk

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 Shop sells some of its produce. The Shop, Tea Room, and Restaurant & Chef’s Room are all located just yards from the Kitchen Garden, where the team 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 BLACKBERRY MINT MOJITO SERVES 2 Ingredients 20 blackberries 160ml water 4tsp sugar 12 whole mint leaves plus extra to serve juice of one lime 100ml white rum ice, for shaking splash of soda water Method Put the blackberries, water, sugar, mint and lime in a cocktail shaker and mash with the end of a rolling pin. Add the rum and some ice and shake well. Put the extra mint leaves and some ice into a glass and sieve in the cocktail adding a splash of soda water. Garnish with lime wedges, mint and blackberries by scattering on the cocktail. (recipe: www.berryworld.com)

We’ll drink to that

Summer... season of sun, seaside, and cocktails in the garden. Here’s some inspiration

RADISH & GRAPEFRUIT ICE CUBES FOR G&T MAKES 12 CUBES Ingredients 4 radishes, sliced thinly 1 grapefruit, ¼ cut into tiny wedges and the rest squeezed Method Divide radish and grapefruit between a 12-hole ice cube tray, top up each hole in the tray with grapefruit juice, cover with water and freeze until solid. Keep in a plastic bag in the freezer. (recipe: www.lovethecrunch.com )

GIN AND BLUEBERRY TWIST SERVES 4 Ingredients 1 punnet blueberries (approx. 150g) 1 tbsp caster sugar juice of ½ a small lemon 2 grinds black pepper 120ml gin 30ml Limoncello ice, for shaking soda water

Method Put the blueberries, caster sugar and lemon in a cocktail shaker and mash with the end of a rolling pin. Add black pepper, gin, Limoncello and some ice and shake well. Put a large ice cube into each glass along with 3 blueberries and pour the cocktail in through a sieve. Top up with soda water. (recipe: www.berryworld.com)

appetitemag.co.uk

15

STARTERS HOWDY PARTNER

ON A ROLL

We love a lunchtime trip to Dene’s Deli in Jesmond and weren’t surprised at all when it picked up a gold in the Independent Sandwich Retailer category of this year’s Sammies awards.

The national awards for those in the sarnie biz, The Sammies are judged by a panel of industry experts ahead of British Sandwich Week each May. As well as scoring top marks in almost every aspect of the mystery diner’s report, the citation said: “Everything about this place is excellent - professional and efficient manner, fast, huge range, all laid out in an easy to understand way. All in all the best sandwich shop I have visited in many a year - deserving of a top award.”

Congratulations folks!

Dene’s Deli, Jesmond Road NE2 1LD, tel 0191 281 8200 www.denesdeli.com

Let There Be Crumbs at Sunderland’s Roker Hotel has partnered with Andrew Blas, former executive pastry chef at London’s Hotel Café Royal and captain of the 2017 UK Pastry World Cup team, in his first solo venture.

Andrew, who has launched his own brand Proper Patisserie, has produced two signature cakes for the hotel. From Roker and now based at Houghton-le-Spring, he is one of the UK’s most highly skilled pastry chefs. Having trained under Benoit Blin - a judge on TV’s Bake Off Crème de la Crème, and Chef Pâtissier at Raymond Blanc’s two Michelin-starred Le Manoir aux Quat’Saisons - Andrew has worked with the likes of Valhrona and Salon du Chocolat and has presented master classes at the BBC’s Good Food Cakes and Bakes Show.

Let The Be Crumbs, The Roker Hotel Roker Terrace, Sunderland, SR6 9ND tel 0191 567 1786 www.lettherebecrumbs.com www.properpatisserie.com

Meat treat

Top burger producer and pop-up restaurant supremo The Grind is setting up permanent digs in Newcastle’s Grainger Market.

Set to move into units 87 and 88 in the historic Victorian market – and foodie hotspot – soon, you can expect top quality takeaway food with bread from The French Oven, vegetables from the market and beef from Co Durham. www.facebook.com/thegrindnewcastle

ART DECO CINEMA CAFE Coffees, Teas, Wines & Beers Quality Comfort Food Served All Day 2nd Floor Tyneside Cinema, 10-12 Pilgrim Street Newcastle

Tel: 0191 2275520

Open: Mon-Sat 10am-10pm Sun 11am-7pm

16 appetitemag.co.uk

yes, chef!

Dave Coulson, head chef and co-owner of the excellent Peace & Loaf in Newcastle, offers an insight into life in (and out) of the kitchen…

Jesmond Road Newcastle, NE2 1LA tel 0191 281 5222 www.peaceandloaf.co.uk

NFARM ORTH ACOMB SHOP (Est 1978)

CHEF

NORTH ACOMB’S OWN FARM REARED ABERDEEN ANGUS BEEF, LAMB & PORK

When only the best will do...

BBQ meat for the connoisseur!

From our kitchen: cakes, pies, ready meals & cooked meat.

PLUS LOTS MORE FROM THE FABULOUS FOOD SHOP!

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

THE GUILD

OF MASTER CRAFTSMEN

SUMMER DAYS! Standing outside the kitchen door to have a think about this month’s column, I can’t believe it’s summer already. It’s sunny (today at least) and we’ve got amazing, fresh, vibrant produce coming in the doors everyday.

I’ve also now got a lovely little 70th anniversary Vespa to pop around Low Fell and Jesmond in the sunshine, should it keep shining, that is.

In the kitchen, we’re spoiled for choice. The summer months are all about letting the ingredients sing so we’re cooking things nice and serving them simply.

We work with Hamish and Vanessa Dell from Heaton and they’re bringing in some amazing veg from their allotment plot. The stuff is properly exceptional.

We’ve also got some really nice heritage tomatoes coming over from the Isle of Wight, which are beautiful; and there’s amazing produce coming from

Northumberland right now with the spring lamb and some really good quality beef.

Ingredients like that make every chef happy.

The restaurant is going really well and we’ve got a couple of young keen chefs in which is always great to see. Two of our chefs, Hugo and Simon, smashed their guest appearance for the Experimental Diner’s first outing in Newcastle and it was a proud moment to see them come up with an impressive menu and execute it to some really good feedback.

I’ve got a little break coming up to get my new house in order - and build some furniture for it. My son Thomas has just turned one so we’ll be spending some time with him up in Northumberland and maybe down at Flamingo Land for a day or two before we get stuck in for a busy summer.

See you soon!

Il Piccolo, Corbridge Restaurant | Wine Bar Deli/Gelateria download our app for loyalty rewards, events and offers

www.ilpiccolo.co.uk 01434 434554 | St Helen’s St, Corbridge NE45 5BE

appetitemag.co.uk

17

Starters PASSION FOR PASTA ONE-OFF ANNIVERSARY OFFER!

The fabulous Italian cook Carmela Sophia Sereno popped up in Corbridge recently on the invitation of the fantastic Forum Books, which has a sound record for attracting the best cookery writers to the region. Carmela, whose new book, A Passion for Pasta, is every Italian food-lover's must-have, demonstrated her pasta-making skills at the event at Tea and Tipple in Corbridge, and left a heap of signed books behind which are now on sale at Forum Books, priced £20. Forum Books & Kids Market Place, Corbridge, NE45 5AW, tel 01434 632 931 www.forumbooksandkids.com

Rolled Beef Silverside

at the same price we sold it 30 years ago!

Usual price £6.50 per lb, now just £3.58 per lb From May 22, while stocks last

TASTE THE DIFFERENCE 27 Princes Road, Brunton Park, Gosforth NE3 5TT

Tel: 0191 236 2992 Ask about our FREE local delivery service

CARMELA'S PASTA SPINAC SERVES 6 Ingredients 500g fresh egg pasta dough For the filling: 500g ricotta 600g spinach, blanched 100g Grana Padano, grated 1 egg yolk ½ tsp freshy grated nutmeg small bunch basil, roughly torn salt and pepper For the sauce: 3 tbsp olive oil 1 garlic clove, peeled and crushed 600g passata bunch basil leaves, roughly torn pinch dried oregano salt and pepper

CHEF’S TASTING MENU Celebrating an ingredient, type of cooking or time of year, our Chef’s Tasting Menu is unveiled on the first Wednesday of the month and is then available to pre-book for the rest of the month.

Upcoming tasting menus: JUNE: Summer Picnic JULY: Wild & Foraged AUGUST: From the Seas to the Greenhouse

Wine pairing £25pp

SEPTEMBER: British Classics OCTOBER: Fruits of the Forest NOVEMBER: Bonfire Banquet DECEMBER: Festive Extravaganza

WWW.ARTISANNEWCASTLE.COM

18 appetitemag.co.uk

Image: Sean Elliott

Tasting menu from £45pp

Method For the filling, place the ricotta in a large bowl and break up a little with a wooden spoon. Ensure the spinach is well squeezed to eliminate excess moisture, then chop it and combine it with the ricotta. Add the Grana Padano, egg yolk, nutmeg and basil to the ricotta mixture, season and stir well.

Cover with cling film and chill while you prepare the pasta dough.

When the dough is made, roll it out to the thickness of a 50p piece,

H ROULADE

approx 40cm long and 25cm wide.

Place the pasta onto a piece of cling film on top of a piece of muslin slightly bigger than the dough. Spread the ricotta mix all over the pasta dough, leaving a 1cm gap all the way round. Lift the cling film and use it to help you roll the pasta into a sausage (strucolo).

Roll the muslin around the clingfilmed pasta and secure firmly with string. Lay the pasta in a fish kettle and fill it with water. Salt well and gently boil for 30 mins.

To make the sauce, pour the olive oil into a small sauté pan, add the garlic and fry over a low heat for 1 min. Add the passata, basil and oregano. Stir and cook for 25 mins, season with salt and pepper.

Preheat oven to 190C/Gas 5.

Once the pasta is cooked, remove from the heat, allow to cool for 15 mins, then unwrap. Spoon half the sauce into the base of an ovenware dish. Slice the strucolo into 3cm discs and place on top of the sauce.

Spoon the remaining tomato sauce on top of the strucolo and sprinkle over some freshly grated Grana Padano. Bake for 15 mins. Serve on warmed plates.

gin fest

25%OFF YOURTICKETS

r for tickets to exclusive offe We have an stival. niper Gin Fe the Planet Ju all you ts ke f your tic To get 25% of de co e th r te en need to do is nt. ou sc di a e iv DCC25 to rece / uk o. niper.c www.planetju s et durham-tick

AGIN REVOLUTION Planet Juniper, the festival series which celebrates the world of gin, lands in Durham in June.

Backed by Appetite, our sister titles Cheers and The Northumbrian, and the folks at Relish Publications, the festival at Durham cricket’s Emirates Riverside ground in Chester-le-Street on June 16-18 will feature numerous gins, including from home grown favourites Lakes Distillery, Durham Distillery, and Poetic License.

Food will also be on offer from Sachins Restaurant, Newcastle, Scream for Pizza, and The Little Fishy, and there will be live music to accompany festival goers’ journeys into more than 70 gins.

Festival director Mark Carton says: “The last decade has seen a crop of outstanding new gin distilleries grow in the North East.

From Hepple Gin in Rothbury to Masons Gin in Bedale, we have an amazing array of talent and quality in the region.”

With almost 75% of a traditional gin and tonic being the tonic, Fever Tree will also be on site with tonic water, ginger ale, elderflower, and Sicilian lemonade - all of it free for festival goers.

Get your tickets at www.planetjuniper.co.uk

GINTRUFFLES Ingredients 100g dark chocolate, broken into pieces 2 tbsp double cream 50g unsalted butter, chopped into small pieces 2 tbsp premium small batch gin ½ lime zest and juice only cocoa powder to dust Method Put a heatproof bowl on top of a pan of simmering water, making sure the bottom of the bowl is not touching the water.

Put the chocolate in the bowl with the cream and heat gently to allow the chocolate to melt. Add the butter in small pieces and keep stirring until all the butter has melted and the mixture is smooth and glossy. Add the gin, lime zest and juice. Whisk until smooth and slightly thickened. Spoon into a sealable container, put on the lid and chill overnight in the fridge.

Take teaspoonfuls of the mixture and roll them into balls. Put on a plate lined with baking parchment and chill for an hour or so.

Sieve the cocoa into a bowl and roll the truffles in it to cover the outside. Serve.

appetitemag.co.uk

19

THEGRAZER

weigh todough

B U NS I N THE OVEN

The Grazer, aka Anna Hedworth, embraces the bun

I

was back at the School of Artisan Food again this month for its Food for Thought lecture weekend; not as a speaker this year, but as a guest, which meant I could fully enjoy it with no nerves. It was a brilliant weekend last year and proved so again this year. It’s almost a bit overwhelming listening to that many fascinating speakers.

Over a sunny weekend on the Welbeck Estate we listened to Bronwen and Francis Percival talk about cheese, Nicole Pisani talk about the move from Ottolenghi chef to running school canteens.

We heard about biodynamic soil, Pakistani seasons, spices, the power of food social media from Felicity Cloake, diet myths and gut microbes, sustainable diets for the future from Professor Tim Lang and much more besides. It was utterly

fascinating, hugely educational and inspiring.

The School of Artisan Food is an amazing place, the baking at the school particularly so. Over breakfast, lunch and afternoon tea we were served sourdoughs, focaccias, malt loaves, crackers, cookies, amazing brownies and so much more, I am inspired.

I’ve been baking a bit more recently, and we currently have a pork bun on the menu at Cook House. We’re using pork direct from a farm in Medomsley - a mangalitza, saddleback, middle white cross and it is so delicious, a real depth of flavour that I’ve not had the like of before – so it’s only right to give it a freshly baked bun each day.

I guess these little buns have similarities with a brioche; slightly sweetened, inspired by reading the Nordic Bakery book.

Enjoy…and happy baking.

More from The Grazer at the-grazerblogspot.com and enjoy her food at The Cookhouse, Ouse Street, Newcastle, NE1 2PF www.cookhouse.org

20 appetitemag.co.uk

Butter and cardamom buns MAKES 10-20 BUNS depending on size Ingredients I egg, beaten 250ml milk 75g sugar 1 tsp salt ½ tsp ground cardamom (or ground fennel seeds, or ground black pepper) 500g strong white bread flour 7g sachet dried yeast 75g softened butter Method Beat the egg in a bowl. Heat the milk until warm, remove from the heat and add a couple of spoonfuls into the egg mix, then put this milk and egg mix back into the milk pan.

Now add the sugar, salt and cardamom (or ground fennel, or black pepper) and whisk until it is all dissolved.

Put the flour, yeast, butter and milk mixture in the bowl of a kitchen mixer and mix with a dough hook for 10 mins.

Alternatively, combine everything in a large bowl by hand and turn out onto a floured work surface and knead for 10 mins.

Bring the dough into a ball about the size of a melon and leave it in a large bowl covered with cling film in a warm spot for about 1 hour or until it is doubled in size. It won’t take long on a warm sunny day and you’ll get sick of waiting in the winter! After this knead again for 10 mins.

Now tip out the dough and weigh it. For tiny buns divide by 20 and for larger buns divide by 10. If you do 10 they end up roughly the size of a burger bun.

Cut off the correct amount of dough (usually about 95g for the larger buns), then holding your hand like a claw with the dough under it, move the dough round in circular motions on the work surface. You might need a little flour if it is really sticky, but I find it easier to form without. The motion should be pushing the edges round and under and forming a neat little ball. I then dip the bottoms in flour and place on a baking tray lined with greaseproof a few inches apart.

Cover them all with cling film and let them sit for another 30 mins. Then wash the tops with beaten egg and you can sprinkle on seeds or spice too. Bake at 200C/Gas 6 for 10 mins for the tiny buns and approximately 15 mins for the larger ones. I turn the larger ones after 10 mins if they are not browning evenly - you want an even golden colour all over and they should sound hollow when you tap the bottoms. Leave them to rest for 30 mins before you dive in...

THE GRAZER

B L A N C H L A N D

The Gatehouse: a brand spanking new foodie haven.

Entertain and be entertained.

T h e S q u a r e • B l a n c h l a n d • N o r t h u m b e r l a n d • D H 8 9 S P • T: 0 1 4 3 4 6 7 7 1 0 0 • E : e n q u i r i e s @ l o r d c rewe a r m s b l a n c h l a n d . c o . u k w w w. l o r d c r e w e a r m s b l a n c h l a n d . c o . u k • t : L o rd _ C r e w e _ A r m s • f : L o r d C r e w e A r m s B l a n c h l a n d

appetitemag.co.uk

21

EAT IT

Summer lovin’ It’s time to go outside, folks, and these dishes are just perfect for dining al fresco ‌

R SUMMIEONS SENSAT

Balsamic-glazed shallot, dolcelatte and asparagus tart Serves 4 Ingredients 16 shallots, peeled and halved 150g asparagus tips 1 tbsp olive oil 1 tbsp balsamic vinegar 320g ready-rolled puff pastry 100g dolcelatte blue cheese milk or egg for glazing

22 appetitemag.co.uk

Method Preheat oven to 200C/Gas 6.

Place shallots and asparagus in a griddle pan, add the oil and toss until lightly coated. Cook over a medium heat turning at regular intervals until softened and beginning to colour, remove asparagus if it cooks quicker than the shallots. Add balsamic vinegar to the pan and allow to bubble and coat the shallots and asparagus. Set aside and allow to cool.

Unroll the pastry and place on a

baking tin. With a sharp knife cut a border around the pastry, approx 2.5cm from the edge, tap the edges with a knife to separate the layers slightly and prick the middle with a fork several times.

Spoon the shallots and asparagus onto the pastry case, inside the border and top with cubes of colcelatte. Brush the edges with a little milk or beaten egg and cook for approx 15-20 mins until golden and risen. Serve warm with a watercress and rocket salad. (recipe: www.ukshallot.com)

EAT IT

Chicken and mozzarella sandwich loaf Ingredients 1 ciabatta-style loaf 2 tbsp pesto 6-8 long Cos lettuce leaves 150g mozzarella, sliced jar roasted vegetables (peppers, aubergines, courgettes etc) 1 cooked chicken breast torn into pieces Method Cut the top off the loaf approx. ¼ the way down and pull the soft bread out of the centre to make a bowl shape

STICKY CHICKEN WINGS WITH A SPRING ONION & CELERY BLUE CHEESE DIP SERVES 3-4 AS A STARTER Ingredients 10 chicken wings For the sauce: 4 tbsp tomato purée 4 tbsp honey 2 tbsp Worcestershire sauce 2 tbsp soy sauce 2 tsp mustard ½ tsp chilli flakes (optional) For the dip: 5 spring onions, roughly chopped 3 celery stalks, roughly chopped 100g sour cream 100g crème fraîche 75g mild blue cheese 1tsp Worcestershire sauce

celery sticks and Little Gem leaves Method Heat oven to 220C/Gas 6. Combine all the sauce ingredients in a small pan and bubble for a few mins until thick. Put chicken wings in a dish, pour sauce over, toss well to coat. Tip into a roasting dish and cook for 35-40 mins, turning and basting twice during cooking.

Whizz all the dip ingredients in a blender until combined but not completely smooth.

Taste and season. Chill. When chicken is cooked, transfer to a serving platter with a bowl of the dip, celery sticks and Gem wedges for dipping. (recipe: www.lovethecrunch.com)

of the crust with a 2cm layer of bread inside. Spread the pesto in a thin layer all over the inside of the bread bowl then layer half of the Cos leaves over the bottom. Add a layer of mozzarella then the roast veg then the chicken.

Repeat this till the bread bowl is full.

End with a layer of Cos leaves.

Replace the lid and tightly wrap the whole thing in cling film and balance a can on top to weigh it down. Leave to firm up for 1-4 hrs. Slice to serve.

Note: dry the roast veg and mozzarella and make sure you don’t use too much pesto to avoid soggy bread. (recipe: www.makemoreofsalad.com)

BRAZILIAN RIB AND BLACK EYED BEAN SALAD SERVES 4 Ingredients zest and juice of 1 lime ½ tsp chilli flakes 2 tbsp honey 1 tbsp olive oil 28g pack coriander, chopped 750g pork spare ribs 400g can black eyed beans, drained 195g can sweetcorn, drained 4 handfuls crispy salad Method Preheat the oven to 180C/Gas4. Whisk together lime zest and juice, chilli flakes, honey, oil and half the coriander. Place the ribs in a large roasting tin and toss in half the dressing. Roast for 1 hour. Mix the beans and sweetcorn into the salad with the remaining dressing and serve with the ribs.

appetitemag.co.uk

23

EAT IT PIRI-PIRI CHICKEN BURGER SERVES 2 Ingredients 2 skinless chicken breasts 1tbs + 1tsp piri-piri seasoning mix juice of 1 lime 2 tbsp oil 4 spring onions, 2 finely chopped 2 tbsp mayonnaise ½ avocado ½ Little Gem lettuce 2 burger buns Method Cover chicken with cling film and bash thickest part with a rolling pin. Mix 1 tbsp of the piri-piri seasoning, the juice of ½

the lime, the oil and the 2 chopped spring onions to make a marinade. Marinate the chicken overnight. When you’re ready, BBQ, griddle or grill the chicken for 10-15 mins, turning regularly. Mix the remaining piri-piri seasoning and the mayo. Slice the avocado and dress with lime juice and a pinch of salt. Tear the Little Gem leaves and toast the buns.

Lay the Gem leaves on the bottom half of each bun, lay a chicken breast on top, add piri-piri mayonnaise, spring onions, slices of avocado and the bun lid. (recipe: www.lovethecrunch.com)

Edd Kimber’s raspberry & pistachio tarts Serves 6 Ingredients Filling: 225ml whole milk 1 large egg 2 large egg yolks 100g caster sugar 25g cornflour 50g pistachio paste Sweet pastry: 200g plain flour 20g ground almonds 40g icing sugar pinch of salt 125g unsalted butter 1 large egg yolk 1 tbsp ice cold water Topping: 600g fresh raspberries 25g chopped pistachios Method For the filling place the milk in a medium pan and bring to a boil.

Meanwhile, place egg, yolks, sugar, cornflour and pistachio paste in a large bowl and whisk together. When milk is at temperature pour over the egg yolk mixture and immediately whisk together to prevent curdling.

Pour mixture back into the pan and over medium heat cook, whisking constantly, until it’s very thick. Scrape back into the bowl, press a sheet

24 appetitemag.co.uk

BRITISH ASPARAGUS, MOZZARELLA & BACON SLIDERS SERVES 6 Ingredients 9 asparagus spears, trimmed 2 tsp olive oil juice of ½ lemon 6 slices of streaky bacon 150g mozzarella, sliced and patted dry 6 small buns, halved Method Lay the asparagus spears on a large plate, drizzle with oil and a squeeze of lemon juice and season then shake the plate to roll the spears until they are well coated.

Grill asparagus and bacon on both sides until cooked. Return the asparagus to the oily plate and roll it in the dressing once more. Toast the cut sides of the buns.

Top one half of each bun with asparagus then a slice of mozzarella. Return to the grill to melt the cheese. Top each slider with a crisp piece of bacon and the top half of the bun. (recipe: www.britishasparagus.com)

of cling film onto the surface and refrigerate.

For the pastry place flour, almonds, icing sugar and salt in a food processor and pulse. Add butter and pulse until it resembles breadcrumbs.

Add egg yolk and water and pulse until it starts to form a ball. Tip mixture onto a work surface and gently knead together into a uniform dough. Wrap in clingfilm and refrigerate for 1 hour.

Roll out pastry on a lightly floured work surface until about 2-3mm thick and cut 6 rounds of pastry big enough to line 10cm loose-bottomed

tart tins. Line tins, trimming off excess.

Place tarts on a baking tray and refrigerate for 30 mins or until pastry is chilled. Line each tart case with a piece of crumpled baking parchment and fill with baking beans or rice.

Bake in an oven preheated to 180C/ Gas 4 for about 20 mins then remove the parchment and the beans and bake until pastry is golden brown.

Fill each tart shell with a layer of pistachio mixture, top with fresh raspberries and chopped pistachios, dusting with a little icing sugar. (recipe: www.berryworld.com)

JESMOND’S NEW CREPERIE & COFFEE HOUSE WITH A DIFFERENCE

Belgian Sweet Crepes - Waffles-on-a-Stick - Buckwheat Crepes - illy Italian Coffee Loose Infused Tea - Smoothies and Milkshakes - Scones - Cakes Afternoon Picnic Tea - Light Lunches Koochie is available to hire for private parties, business lunches and meetings.

We can provide a unique and tailored experience for any occasion.

19 Clayton Road, Jesmond, Newcastle NE2 4RP Tel: 0191 2810300 www.koochieculture.co.uk

@Koochie_Culture

Open: Mon-Thurs 9am-5pm, Fri & Sat 8am-5pm Sun 10am-3pm

koochieculture

The

KoochieCultureCreperie

Duke of Wellington Inn

Newton, Northumberland, NE43 7UL Tel: 01661 844446 www.dukeofwellingtoninn.co.uk

FABULOUS FOOD & LUXURIOUS ACCOMMODATION...

SUNDAY SLEEPOVER AWARD WINNING 5* ACCOMMODATION

Join us for Sunday lunch between 2-5pm and stay the night for just £90 B&B (excl Bank Holidays - see website for further details)

SUMMER MENU & WINE PAIRING EVENING Friday 7th July

BREAKFAST served daily 8am-10am. Teas, coffees & cakes 8am-12 noon FOOD SERVED Mon-Sat 12-9pm. Sunday lunch 3 courses £18.95

Voted the Best Hotel in Northumberland by The Telegraph Duke of Wellington Newton @DukeinNewton

appetitemag.co.uk

25

AFTERNOON TEA

Be our guest It’s the height of summer and there’s no better time to relax and spend hours over an indulgent afternoon tea – here are some of our favourite places…

Bradley Gardens Bradley Gardens’ afternoon tea is a classic affair, served in the elegant surroundings of the beautiful conservatory with views over the gardens. You must go just for the scones – which are served with Bradley’s own jam.

Bradley Gardens, Sled Lane Wylam, NE41 8JH, tel 01661 852 176, www.bradley-gardens.co.uk The Bowes Museum Café Bowes at the stunning Bowes Museum in Barnard Castle is the perfect place to relax with a delectable afternoon tea while you chat through the exhibitions of European fine and decorative art or unwind after a stroll in the gardens.

The Bowes Museum Barnard Castle, Co Durham DL12 8NP, tel 01833 694 605 www.thebowesmuseum.org.uk

26 appetitemag.co.uk

Café MyPlace A neighborhood café in the heart of Killingworth, Café MyPlace is a little piece of vintage heaven where you can spend hours enjoying tea, sandwiches and homemade scones in cosy surroundings.

Café MyPlace, White Swan Centre, Killingworth, NE12 6SS, tel 07733 895 579, www. facebook.com/pg/cafemyplace

Discover a hidden gem in the Tyne Valley Bradley Gardens is a tranquil oasis and seedbed of inspiration. We invite you to browse plants in our nursery, find homeware and accessories in our shops, or sit, wander and enjoy seasonal food in our Glasshouse cafĂŠ.

Bradley Gardens Sled Lane, Wylam, Tyne & Wear NE41 8JH Tel: 01661 852 176

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

AFTERNOON TEA SCOTTISH SHORTBREAD SERVES 2 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.

The Caledonian Hotel Built in 1870, the Caledonian Hotel is home to classic Georgian architecture with a stylish, contemporary interior – and a top-notch afternoon tea. Traditional afternoon tea is served daily alongside a Rustic Afternoon Tea including sandwiches, pork pie, bagels, pickles, fruit cake, mini trifle and a glass of red or white wine.

The Caledonian Hotel, Osborne Road, Jesmond, NE2 2AT, tel 0191 281 7881, www.peelhotels. co.uk/hotels/caledonian-hotelnewcastle-upon-tyne-tyne-andwear-england

Carriages Tea Room The Carriages offers the warmest welcome and a unique dining experience aboard the beautifully restored 1957 Mark 1 carriages at Bellingham Train Station.

Passengers can enjoy sumptuous afternoon tea in a beautiful setting complete with cakes and tray bakes, a round of four different sandwiches, cream scones and plenty of tea.

Carriages Tea Room Woodburn Road Bellingham NE48 2DG tel 01434 221 151 www.carriages-tearoom.co.uk

FABULOUS FOOD, DRINK, AND ACCOMMODATION - COME AND JOIN US AT THE COUNTY HOTEL, HEXHAM

Join us for a Bespoke Afternoon Tea...

Classic Afternoon Tea £9.95 per person

Thinly cut sandwiches, fruit scones with jam & cream, & a selection of Petit Four & homemade sweet treats. Tea or Coffee.

Fizzy Afternoon Tea £13.95 per person

Including a glass of Prosecco. Plus 2 for 1 on additional glasses of Prosecco during your visit.

Cocktail Afternoon Tea £15.95 per person Including a cocktail of your choice. Plus 2 for 1 on additional Cocktails during your visit.

Available to Pre-book any time, any day. Minimum 24 hours notice.

Vegetarian & Gluten Free Options available on request.

Gift Vouchers available to purchase.

Priestpopple, Hexham, Northumberland, NE46 1PS Telephone: 01434 608444 www.countyhotelhexham.co.uk

28 appetitemag.co.uk

The

County Hotel

THE NORTHUMBRIAN £9.95pp

THE LAKELAND £9.95pp

Everything is freshly cooked and home baked on the premises using only the finest ingredients OPEN: Monday – Closed | Tue, Wed, Thurs, Fri 10am – 5:30pm Saturday 10am – 5pm | Sunday 12 – 5pm www.enjoytheperfectblend.co.uk enquiries@enjoytheperfectblend.co.uk 3 Beech Grove Terrace, Crawcrook, NE40 4LZ Tel: 0191 413 1000

AWARD WINNING FARM SHOP & TEA ROOM

TEA ROOM:

DELICIOUS AFTERNOON TEA FROM ONLY £19.95 FOR TWO A cosy, friendly place offering a selection of breakfasts, daily specials, Sunday Lunches and a selection of wines and craft beers.

BUTCHERY:

Suppliers of finest produce from the Tyne Valley

BBQ PACKS AVAILABLE FROM £12.99

FARM SHOP:

Offering a selection of fresh local produce, cheese, jams, chutneys, breads, homemade pies, quiches and much more!

Open: Mon-Fri 9.30am-4.30pm | Sat & Sun 9.00am-4.30pm Sled Lane, Wylam – Tel: 01661 853849

appetitemag.co.uk

29

AFTERNOON TEA Close House With some of the finest views of the Tyne Valley from the modern No.19, afternoon tea at Close House is guaranteed to impress.

Executive chef Craig Harvey is a master of pastry and crafts seasonal teas around local produce to create a truly oneoff experience. Close House Heddon-on-the-Wall, Newcastle NE15 0HT, tel 01661 852 255 www.closehouse.co.uk The County Hotel In the pretty Northumberland town of Hexham, The County Hotel serves up classic afternoon teas ideal for long sunny afternoons.

You can add to the experience too with Fizzy and Cocktail afternoon teas – hic!

The County Hotel, Priestpopple Hexham, NE46 1PS tel 01434 608 444 www.countyhotelhexham.co.uk

Crescent Café Folk travel from miles around to sample the traditional delights of Seaton Delaval’s Crescent Café. From the secret recipe ice

cream (which some say is the best around) and the walls lined with jars of sweets to the beautifully crafted afternoon teas – plan to spend a while here should you visit!

Crescent, Café, Avenue Crescent, Seaton Delaval NE25 0DN, tel 0191 237 1461, www.facebook.com/ Arrighis-491836704164481

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.

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.

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. £17 per person ...You can even sit in the drivers cab in the rear carriage!

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

30 appetitemag.co.uk

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

CRESCENT CAFE Nothing artificial. Nothing processed. Just true Italian authentic goodness!

Established in 1925 STANDARD AFTERNOON TEA - £9.50 includes sandwiches, cream scone and mini cakes - all homemade

LUXURY AFTERNOON TEA - £15.00

includes sandwiches, cheese & cream scones, savouries and wider selection of mini cakes - all homemade

...Why not add a glass of prosecco! | GIFT VOUCHERS AVAILABLE Booking advised a week in advance Food Served daily including breakfasts from 9am - 3.30pm Cold sandwiches, pastas and light snacks from 3.30pm - 6pm

The Crescent Café is famous for traditional Italian ice cream made from a secret family recipe, bringing a true taste of Italy to the heart of Seaton Delaval

The Crescent Cafe, 3 Avenue Crescent, Seaton Delaval NE25 0DN

Tel: 0191 2371461 Open 7 days | Monday, Tuesday Thursday, Friday and Saturday open from 9.00am - 6.30pm, Wednesday 9.00am -6pm, Sunday 10am - 6.30pm

128mm H X 190mm W (Afternoon Tea)_Layout 1 23/05/2017 15:20 Page 1

indulge your senses

enjoy a traditional afternoon tea in our luxury cornish lounge £14.95pp

enjoy an afternoon tea with a twist in our fusion asian restaurant £18.00pp

www.ramsidehallhotel.co.uk | 0191 386 5282 ramside hall hotel golf & spa | carrville | durham | dh1 1td

appetitemag.co.uk

31

AFTERNOON TEA Daniel Farm In the heart of the Tyne Valley, Daniel Farm offers a taste of the good life in its tearoom surrounded by the farm, which you can explore and meet some of the rare breeds which call it home. Back inside, 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 Elisa Rose A traditional tearoom with arts, crafts and a healthy sprinkling of Alice in Wonderland charm, Elisa Rose in Mickley has to be seen to be believed. The ultimate afternoon tea venue for families, tea is served daily and in spectacular style. There’s a new garden room coming soon too so you can enjoy the sunshine.

Elisa Rose, Dene workshops Mickley, Stocksfield NE43 5BG, tel 01661 844 307 www.facebook.com/pg/ elisarosebespoke Fifteas If you fancy turning back time and taking tea 50s style, head to Fifteas

in the heart of the lovely town of Bishop Auckland. As the name suggests, this lovely little tearoom is 50s-themed throughout with a scrummy afternoon tea available daily. A doo-wop…

Fifteas, Market Place Bishop Auckland, DL14 7NJ tel 01388 304 886 www.facebook.com/pg/ fifteasvintagetearooms Horton Grange Country House Hotel Served in grand country house style, afternoon tea at Horton Grange is a mouth-watering blend of the sweet, savoury and sparkling!

There’s a rather good Gentleman’s Afternoon Tea available too.

Horton Grange Country House Hotel, Berwick Hill, Ponteland NE13 6BU, tel 01661 860 686 www.hortongrange.co.uk Langley Castle 14th Century Langley Castle Hotel brings together stunning surroundings with high quality local food for a luxurious afternoon tea experience.

Finger sandwiches, cakes, sweet treats and a selection of teas make for a lovely afternoon treat.

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

Massey’s Traditional tea room

Afternoon Teas Our Speciality...

All homemade 3 different sizes to choose from...

Vintage Style Cafe Offering Homemade Cakes, Sandwiches and Afternoon Tea White Swan Centre Killingworth, North Tyneside Tel: 07733 895579 Open Mon-Fri 10am - 3pm

Micro A mini scone, a piece of cake and a cup of tea or coffee.

Mini 3 fingers of sandwich, mini scone with jam and cream,cake and cup of tea or coffee.

Maxi Round of sandwiches, large scone with jam and cream, cake (fresh cream option available) cup of tea or coffee.

Gluten Free Afternoon Tea Available We also do breakfasts, lunches, sandwiches, homemade pies too!

26 Middle Street Corbridge Northumberland NE45 5AT TEL: 01434 633 130 www.masseystearoom.co.uk | enquiries@masseystearoom.co.uk

32 appetitemag.co.uk

AFTERNOON TEA

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.

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.

BISTRO BY NIGHT AT

FRIDAY & SATURDAY EVENINGS 6PM - LATE AFTERNOON TEA - £11.95 PER PERSON (this includes first drink) Everything is made here at our bakery • Orders taken from 1.00pm until one hour before close.

• Bookings taken for our upstairs lounge.

• Afternoon tea buffets can be catered for up to 24 people in the upstairs private lounge.

THE AWARD WINNING FAMILY-RUN COFFEE SHOP, BISTRO AND BAKERY!

101 Durham Road, Blackhill, Consett DH8 8RR

T: 01207 501100

Open Mon- Sat 9-4.00, Wed 9-3.30 & Sun 12-4.00

www.sweet-harts.com | email: enquiries@sweetharts.co.uk

appetitemag.co.uk

33

AFTERNOON TEA The Little Coffee House Afternoon tea is a beautifully traditional affair at The Little Coffee House and perfectly placed for a midweek afternoon break from the rest of the world. You can also spend ages mooching in the shop on your way out – perfect!

The Little Coffee House within Country Baskets, Princesway North Team Valley, NE11 ONF tel 0191 447 3304 www.facebook.com/ thelittlecoffeehouse Massey’s Tea Room In the picture-perfect Northumberland village of Corbridge, Massey’s is a great place to stop for tea, which comes in three sizes – micro, mini or maxi depending on your mood and appetite. We know which we’ll have…

Massey’s Tea Room Middle Street, Corbridge, NE45 5AT tel 01434 633 130 www.masseystearoom.co.uk

THERE ARE FEW PLACES BETTER TO SPEND AN AFTERNOON THAN AT THE BOWES MUSEUM. The popular Café Bowes makes a lovely setting to enjoy an afternoon tea of sandwiches, scones and cakes served the traditional way.

A treat any day of the week!

The Bowes Museum, Barnard Castle, County Durham, DL12 8NP

34 appetitemag.co.uk

www.thebowesmuseum.org.uk 01833 690606

Come and indulge in Afternoon Tea at Horton Grange Afternoon Tea at Horton Grange is a mouth-watering blend of the sweet and the savoury - and the sparkling too!

All of our Afternoon Teas are presented with a selection of delicate finger sandwiches, exquisite cakes on a three-tier stand and, of course, a fine selection of teas and coffees from Pumphreys.

Available 7 days a week, 12pm - 5pm

The Horton Afternoon Tea From £16.95 The Gentleman’s Afternoon Tea From £17.50 Horton Grange Country House Hotel

@HortonGrange

Horton Grange Country House Hotel, Berwick Hill Road, Ponteland, Newcastle upon Tyne NE13 6BU. T: (01661) 860686 E: info@hortongrange.co.uk W: www.hortongrange.co.uk Photography: Jonathan Stockton Photography & Sabina Rudnicka Photography

AFTERNOON TEA

SULTANA SCONES MAKES 12-15

Matfen Hall Hotel One of our favourite places to visit, the 19th Century mansion-hotel at Matfen Hall is home to the finest afternoon teas crafted from locally sourced ingredients and prepared daily. There are also children’s,

champagne, prosecco, cocktail and gentleman’s options to keep everyone happy.

Matfen Hall Hotel Matfen Village, NE20 0RH tel 01661 886 500 www.matfenhall.com

Ingredients 250g self-raising flour ½ tsp salt 50g butter 50g sugar 50g sultanas 150ml milk beaten egg for glazing

Method Grease a baking sheet and preheat oven to 220C/Gas 7. Sift flour and salt into a large bowl, rub in the butter, add the sugar and sultanas, then mix to a dough with the milk. Roll out to about 1cm thick and cut into rounds of about 5cm. Place on the baking sheet, brush with beaten egg, bake for 10 mins. Cool on a wire rack.

Enjoy �e prettiest afternoon tea here at Elisa Rose...

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 £4.95 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

Come along and relax, celebrate, meet friends or just a treat to yourself.

You can choose to sit in the pretty tearoom, cosy snug or the ‘soon to open’ Enchanted Garden Room & Courtyard (doggie friendly).

1 Church Street, Craster, Northumberland NE66 3TH Tel: 01665 571251

Open: Tues-Fri 10am-4:30pm, Sat 10-4pm, Sun & Mon Closed

Open everyday 10am-5pm

shorelinecafecraster@gmail.com

36 appetitemag.co.uk

Generously filled selection of sandwiches, homemade cake, scone with jam and cream and a pretty glass of Eton Mess.

All served on a beautifully set table.

Add a glass of Prosecco as an extra treat!

Dene Workshops, Mickley, Stocksfield NE43 7BG. Tel: 01661 844307

TasTe of summer Summer “Mini Picnic Bench” Afternoon Tea

Served daily in Hardy’s Bistro -£24.95 per bench serves 2 people, includes refills of Tea and Coffee.

Unlimited Prosecco Afternoon Tea* Served Saturday and Sunday in Olympic, 12-5pm.

Prior booking only, £21.95 per person.

To book call 01665

602109

The WhiTe SWan HO T E L

Alnwick

The White Swan, Bondgate Within, Alnwick, Northumberland, NE66 1TD

classiclodges.co.uk | info.whiteswan@classiclodges.co.uk *Terms and conditions - subject to availability, unlimited prosecco served for only 60 minutes from the time of arrival, maximum 6 people per table, we reserve the right to refuse service

Robineau Xmas Afternoon Tea Advert 2017.qxp_Layout 1 26/04/2017 15:36 Page 1 16/5/17 - White Swan Appetite mag 128 x 190w £40.00 .indd 1

16/05/2017 13:39

Afternoon Tea at Robineau CAFE & PATISSERIE

Join us at Café Robineau for a Traditional Afternoon Tea Only £19.95 per person. Champagne and Prosecco options also available. Booking highly recommended

Available Tuesday to Friday 11.30am - 3.30pm, Saturdays 11.30am- 4pm, closed Sundays and Mondays 27 West Auckland Road, Cockerton, Darlington DL3 9EL. Telephone (01325) 489129

www.robineau.co.uk

appetitemag.co.uk

37

AFTERNOON TEA The Perfect Blend The Perfect Blend is home to homemade treats served at breakfast, lunch and afternoon tea by the popular team here, making it a popular spot for visitors from miles around. The Perfect Blend, Beech Grove Terrace, Crawcrook, Gateshead NE40 4LZ, tel 0191 413 1000 www. enjoytheperfectblend.co.uk

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 of light snacks and tasty lunches, 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

Ramside Hall Four-star Ramside Hall Hotel in County Durham brings together everything we need to relax – a world-class spa, stunning food and a classic English afternoon tea served in luxurious style. And if you're a golfer, it's great for that too.

Ramside Hall Hotel, Golf & Spa Carrville, Co Durham DH1 1TD tel 0191 386 5282 www.ramsidehallhotel.co.uk

AFTERNOON TEA WITH PROSECCO JUST £35 FOR 2 RUSTIC AFTERNOON TEA WITH WINE FOR TWO £21.95 Afternoon tea includes: freshly made sandwiches | open pork pie | bagel with cream cheese and smoked salmon | pickles | fruit cake | cheddar cheese | mini trifle | glass of red or white house wine

CLOSE HOUSE | HEDDON ON THE WALL NEWCASTLE UPON TYNE | NE15 0HT TELEPHONE: 01661 85 22 55

WWW.CLOSEHOUSE.COM

Standing tall since 1870, The Caledonian Hotel is a newly refurbished, 91-bedroom residence in the vibrant town of Jesmond. Often a choice for wedding days, the hotel boasts seven versatile function rooms, as well an on-site bistro which offers hearty and innovative cuisine. The hotel is close to the bustling City Centre but sits pretty in its leafy surrounds.

THE CALEDONIAN HOTEL 68 Osborne Road, Jesmond, Newcastle NE2 2AT Tel: 0191 2817881

38 appetitemag.co.uk

AFTERNOON TEA

COCONUT CAKES MAKES 12-15 Ingredients 100g self-raising flour 50g desiccated coconut pinch of salt 100g butter 100g caster sugar 2 eggs, beaten 1-2 tbsp milk Method Preheat the oven to 180C/

Gas 4. Place 12-15 paper cake cases on a baking tray. In a mixing bowl, cream the butter with the sugar until light and fluffy, beat in the eggs and milk. Gently fold in the flour, desiccated coconut and salt.

Divide the mixture between the bun cases and bake for 15-20 mins until golden brown and the centre bounces back when you gently press with your finger. Cool on a wire rack.

Robineau Patisserie Having met in the pastry kitchens of the world-famous Conaught Hotel in London, Frederic and Jane Robineau’s afternoon teas bring together years of patisserie experience with incredible sweet and savoury creations. A must visit!

Robineau Patisserie West Auckland Road, Darlington DL3 9EL, tel 01325 489 129 www.robineau.co.uk

Shoreline Café & Shop In the heart of the pretty coastal Northumberland village of Craster, opposite Mick Oxley’s fantastic art gallery, the cream tea at the Shoreline is a particular treat - especially as a reward after a lovely long walk along the coast.

Shoreline Café & Shop Church Street, Craster NE66 3TH, tel 01665 571 251

appetitemag.co.uk

39

AFTERNOON TEA

Breakfasts * Lunches * Afternoon Teas * Bir�days Baby Showers * Any Special Occasions

Why not book an afternoon tea party Separate function room available, catering for up to 60 people and fully licensed.

9 Market Place, Bishop Auckland, DL14 7NJ

01388 304886

Opening times: Mon - Sat 9am to 5pm, Sun 10am to 5pm

A perfect setting deserves food to match…

Come and experience our Afternoon Tea; with home made cakes, sweet treats and scrumptious scones, served alongside freshly made finger sandwiches, and a fine selection of teas.

Langley Castle is the ideal place to sit back, relax and enjoy quality time with family and friends, whilst enjoying some true Northumbrian hospitality.

Langley Castle Hotel, Langley on Tyne, Hexham, Northumberland NE47 5LU

01434 688 888

www.langleycastle.com - manager@langleycastle.com

40 appetitemag.co.uk

Slaley Hall Take a seat in the luxurious Edwardian Drawing Room of Slaley Hall in Northumberland and you’ll want to spend the whole day.

Afternoon tea is served in grand style every day.

Slaley Hall, Hexham, NE47 0BX tel 01434 673 350, www.qhotels. co.uk/our-locations/slaley-hall Sweethart Coffee & Cakes Every trip to Consett much include a trip to Sweethart Coffee & Cakes and a chat with owner-baker and culinary supremo Mark Hart.

Crafted by Mark and head chef Chris Dodds, the homemade cakes and scones, and savoury treats are some of the best we’ve found and there’s always something exciting to get your teeth into.

Sweethart Coffee & Cakes Durham Road, Blackhill Consett, DH8 8RR tel 01207 501 100 www.sweetharts.co.uk

LEMON POSSET MAKES 8 Ingredients 850ml double cream 250g caster sugar juice and zest of 4 lemons Method Put the cream and sugar in a

pan and bring slowly to the boil.

Simmer for 3 mins, then remove from the heat. Add the lemon juice and zest and whisk well to combine. Divide mixture between 8 glasses and refrigerate for at least 4 hours to set. Top with a little cream, summer berries and a mint leaf.

afternoon tea at

slaley hall Dukes Tea Room at Slaley Hall is the perfect setting

to enjoy delicious home baked treats.

Served in opulent surroundings overlooking the stunning golf courses, Slaley Hall offers a fresh approach to traditional Afternoon Tea quality ingredients prepared to perfection

traditional afternoon tea from £20pp Appetite customers can book 2 Sparkling Afternoon Tea’s for £35 QUOTE: Appetite when booking The White Swan Hotel Alnwick’s White Swan Hotel’s mini picnic bench take on afternoon tea is an informal take on the traditional version. Mini picnic benches are filled with tasty treats including pies, mini burgers, milkshake and more.

The White Swan Hotel, Alnwick NE66 1TD, tel 01665 602 109 www.classiclodges.co.uk/ our-hotels/the-white-swan

Wynyard Hall Surrounded by the gentle ringing of fine china, quiet conversation and opulent decor, afternoon tea at the magnificent Wynyard Hall is crafted by expert patisserie chefs who combine tradition and creative flair to ensure this is a destination for visitors from all over the world.

Wynyard Hall, Tees Valley TS22 5NF, tel 01740 644 811 www.wynyardhall.co.uk

Call:

01434 673 350 or

email: slaleyhadriansbrasserie@qhotels.co.uk to reserve your table

slaley hall | Hexham | northumberland | ne47 0bx

www.qhotels.co.uk/slaleyhall 01434 673 350

appetitemag.co.uk

41

HEALTHY APPETITE

Salad days The sun’s shining, the birds are singing, and we’re all over a healthy summer. Enjoy these recipes, no guilt required…

Chicken shashlik salad Serves 4 Ingredients 4 chicken breasts in bite-sized chunks 8 small shallots, peeled and halved (quartered if large) 2tbsp olive oil 4tsp honey 1tsp cumin 2 garlic cloves crushed 1 Butterhead lettuce, shredded 1 avocado ¼ cucumber 12 cherry tomatoes ½ lemon 4 flatbreads or large wraps

Remember rosemary This month’s food fad of the season award goes to school kids nationwide who are dosing up on rosemary in a bid to boost their brainpower.

Holland & Barrett says there’s been a 187% increase in sales of rosemary essential oil compared with last year after a Northumbria University study showed pupils in a room scented with rosemary performed better in memory tests.

The research suggests that pupils who work in a classroom with the aroma of rosemary oil achieve 5% to 7% better results in memory tests. In ancient Greece, students wore garlands of rosemary in exams and in Shakespeare’s Hamlet, Ophelia says: “There’s rosemary, that’s for remembrance.”

Our top tip: Keep up the revision as well!

42 appetitemag.co.uk

Method Put chicken chunks and shallots into a bowl and drizzle with half the oil, honey, cumin and garlic. Toss well and leave to marinate for 20 mins.

Meanwhile, if you’re using wooden kebab sticks soak them in water and light the BBQ. Shred lettuce, slice avocado and cucumber and halve tomatoes. Make dressing by combining lemon juice with remaining oil and season. Thread meat and shallots onto 8 kebab sticks and when the BBQ is ready to use, cook for 1015 mins turning frequently.

When chicken is almost cooked, heat flatbreads on both sides on the BBQ. To serve, toss salad in the dressing then pile on top of the flatbreads and top with 2 kebabs. Give the kebabs an extra squeeze of lemon juice and serve. Note: If it’s not barbeque weather the kebabs can be cooked on a griddle, in a frying pan or grilled. (recipe: www.makemoreofsalad.com)

HEALTHY APPETITE

Steak, shallot & BBQ asparagus with Sweet Gem and cod Strawberry, mint braised with peas and pineapple iced black bean tostadas gremolata yoghurts

Serves 4 Ingredients 400g skirt steak 1 pack Bart chipotle spice mix 3tsp oil ½ lime 8 shallots 6 cloves ¼tsp chilli flakes 2 x 390g tinned black beans, drained 8 corn tacos sour cream and coriander to serve

Method Reserve 1tsp of the Bart chipotle rub and put the rest in a bag with the steak, 2tsp of oil and the juice of ½ the lime.

Shake and leave in the fridge to marinate overnight. Finely slice 6 shallots, put in a bowl, squeeze over the juice of the remaining lime, the cloves and chilli, cover and marinate overnight too.

The next day, take the steak and shallots out of the fridge to come up to room temperature.

Heat the oven to 200C/ Gas5.

Heat a frying pan or griddle to hot and cook the steak on each side for 3-4 mins for medium/ rare then rest. Finely dice the remaining shallots and gently cook for 3-4 mins. Tip beans into the pan along with the reserved seasoning and heat through. Remove from the heat, mash and season. Lay tacos on a baking sheet and warm in the oven for 6-7 mins until crisp, while warm spread tacos with beans, slice the steak and lay on top then finish with shallot salsa, sour cream and coriander. (recipe: www.ukshallot.com)

Serves 4 Ingredients 2 bundles British asparagus, trimmed zest of 1 unwaxed lemon juice ½ lemon 2 tbsp flat leaf parsley very finely chopped 1 clove garlic crushed, plus 1 clove garlic whole salt and pepper for seasoning 50g fresh breadcrumbs rapeseed oil

Method Coat asparagus with a little oil, cook on the BBQ for 4-5 mins turning until cooked but retaining some bite. For the gremolata, mix lemon juice and zest with flat leaf parsley and garlic and season with salt and pepper. Heat some oil in a frying pan with a clove garlic. Add breadcrumbs and cook until golden. Place breadcrumbs on kitchen paper to remove excess oil, remove garlic and season with salt and pepper. Toss asparagus through gremolata and sprinkle over breadcrumbs before serving. (recipe: www. british-asparagus.co.uk)

Raspberry fro-yo Serves 6 Ingredients 350g raspberries, washed and dried 500g Greek yogurt 200g condensed milk Method Put washed raspberries in a lidded container and freeze until solid.

Serves 2 Ingredients 90g smoked bacon lardons 2 Sweet Gem lettuce, halved lengthways and the base trimmed 6 spring onions 2 handfuls frozen peas 200g vegetable or chicken stock 2 x 150g cod fillets, skinless and boneless 2 tbsp creme fraiche 1 sprig mint

Method Heat a large frying pan with a lid and cook lardons until brown and crisp. Set aside leaving approx. 1tbsp fat in the pan.

Lay lettuce in the pan cut side down and sizzle for 2 mins.

Turn lettuce over, tuck spring onions around and tip in the peas. Pour the stock into the pan, lay cod pieces on top and season. Put lid on, gently steam and simmer for 8-10 mins until cod is cooked through and veg are soft. Lift veg and cod out onto two bowls and keep warm.

Stir the creme fraiche into the remaining cooking liquor. Pour it over the cod and veg. Top with crisp lardons and mint leaves.

Once solid put in a food processor and blitz until finely chopped.

Take out 3-4 tbsp and keep in the freezer until you serve. Add the yogurt and condensed milk to the processor and whiz until combined. The raspberries will have frozen the other ingredients so you can serve ‘soft scoop’ straight away or tip into a freezer container to firm up. Serve scoops

Serves 4 Ingredients 450g strawberries 1 tbsp lemon juice 130g caster sugar 250g whole milk unset yoghurt 2 tbsp of freshly chopped mint plus four extra sprigs for decoration 1 fresh pineapple Method Chop the strawberries and place them with the lemon juice and sugar in a saucepan. Warm gently, mixing well with a wooden spoon.

Mash the strawberries as the sugar dissolves. Set aside covered.

Mix the yoghurt and mint in a bowl and then add the strawberries.

Spoon into serving glasses, moulds or plastic ice-lolly moulds and freeze for three hours, or overnight.

When ready to serve, dip into warm water to unmould the yoghurt on a plate. Add finely chopped fresh pineapple and decorate with fresh mint. (recipe: www.berryworld.com)

with the raspberry bits sprinkled over the top.

Note: If you returned the fro-yo to the freezer, remember to remove it 5 mins before serving. (recipe: www.berryworld.com)

appetitemag.co.uk

43

KITCHEN KIT If it tastes as good as it looks, then it should be in your kitchen!

FLOWE R POWER Here at appetite, we already have a thing for Flora Tea – amazing dried tea flowers which bloom in hot water to create a delicious and beautiful glass of tea. We found a selection at Daniel Farm, Daniel Farm, Sled Lane, Wylam, tel 01661 853 849, www.facebook. com/danielfarmwylam

TANGY! This Cheeseboard Chutney comes in a variety of declicious flavours and is just £8 for two jars, £5.45 for one at Brocksbushes Styford Roundabout, Stocksfield NE43 7UB, tel 01434 633 100 www.brocksbushes.co.uk

BUZZING! You can’t get much better for you than raw and unprocessed local honeys from Newcastle and Northumberland. This wild flower honey is wonderful with porridge or drizzled on fruit and natural yogurt £5/£5.50 with honeycomb, from the Travelling Bee Company, at various markets and at www.travellingbee.co.uk

Swallow Fish OF SEAHOUSES EST • 1843 SMOKED SALMON KIPPERS SMOKED COD SMOKED HADDOCK SALMON SMOKIES SHELLFISH CRABS LOBSTER

Award Winning

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.

The Last Days of the Raj “A truly wonderful evening was had by all, incredible food, top-notch service and staff and a lovely relaxed atmosphere.”

Evening Chronicle

2 South Street, Seahouses, Northumberland, NE68 7RB Tel: 01665 721052 Proud to be one of Rick Stein’s Food Heroes You can also order online at www.swallowfish.co.uk

01661 59 8181 / 01661 59 8484

eat@Ldraj.com www.thelastdaysoftheraj.co.uk

Opening Times Lunch: Saturday & Sunday: 12:00pm - 2:00pm Evening: Monday - Sunday, 5:00pm - 10:30pm

44 appetitemag.co.uk

KITCHEN KIT DO THE MACARIO These Macario mixers not only look fantastic, they go beautifully with Jerry Thomas Speakeasy limited-edition Italian gin which features lavender, orange, rose, and chamomile botanicals. Macario mixers £1.75, Jerry Thomas gin £37.95, at St Helen’s Street, Corbridge, NE45 5BE, tel 01434 634 554 www.ilpiccolo.co.uk

TOP TIN

RELISH IT Love your condiments? Then Hawkshead Relish company is for you. The range from this Lake District maker keeps growing, and this black garlic ketchup is among our favourites, £4.99 at farm shops and at www.hawksheadrelish.com

ON THE MAP Set of six bone china plates each decorated with a different region of the British Isles forming a spectacular map.

Fabulous on the wall or dinner table.

Designed by RE and produced in the UK, £135 the set at RE, Bishops Yard Main Street, Corbridge, NE45 5LA tel 01434 634 567 and online at www.re-foundobjects.com

SEE RED Invest in cookware which’ll last not only your lifetime, but your kids will be using it long after you’ve gone.

This 20cm red cast iron casserole is £59.99 at www.lakeland.co.uk

co We m wi pe ll tit pr or ic sa em ll a ye tch ar l ro oc un al d! *

We love everything the people at Joseph Joseph make, in particular these nest oven trays, which are from £40 for the set and are new in at the wonderful Stangers, Brentwood Ave Newcastle, NE2 3DH tel 0191 281 8563 www.stangerscookshop.co.uk

Your local specialist cook and home store.

Everything you need for food preparation through to food presentation, glassware and culinary gifts.

44 Brentwood Avenue, Jesmond, Newcastle upon Tyne NE2 3DH tel & fax: 0191 281 8563 email: jess@stangerscookshop.co.uk

www.stangerscookshop.co.uk * Price matching on like for like products. Includes sale items. Excludes online only stores.

appetitemag.co.uk

45

TheLast Word This month: Martin Charlton, Boathouse food group Let’s start at the beginning, what do you eat for breakfast? I tend to keep it simple; porridge, Greek yoghurt and our family favourite Chain Bridge honey.

YOU SHALL HAVE A FISHY

Back to your cooking, what’s your specialty? Fish is a big part of everything we do obviously, but I love our baking. We bake every day and Matt, who’s come through from washing pots, does great stuff.

Sounds good, what about your go-to guilty pleasure? That’s an easy one - stone-baked pizza with Mediterranean veg, pesto, goats’ cheese and Serano ham.

If I made you pick a last meal on Earth, would that be it? I’d have to pick the North Sea hake and fragrant shellfish broth dish from our Amble menu. It’s full of local ingredients, and it’s simple, clean and beautiful.

You’ve travelled a lot, including catering some of the biggest festivals in the UK, but who’s the most famous person you’ve cooked for? We did the backstage food for Foo Fighters and my wife Ruth taught Dave Grohl’s kids to make pizzas, which was pretty cool!

What can I find in your home fridge right now? It’s full of things you can pick and choose from for simple meals - local cheeses, olives, salads and some local beers of course!

You can throw them together and make something simple and packed with flavour.

What’s your most important bit of advice? Lead by example. We’ve got 10 apprentices and loads of our team have grown from pot washers into chefs, bakers and front of house.

We think of the team as family and that’s really important.

Of all those amazing ingredients, which would you grab if you could only save one? Swallow Fish’s smoked salmon from Seahouses is outstanding and I’d have to take it with me.

You’re in the kitchen a lot so we imagine you have plenty of essential kit. Which is the most important? I’ve had my French oyster knife for about 20 years now; that and my MAC Pro Sole Fillet Knife come everywhere with me.

You’re famous for your fish dishes, but who has written your favourite recipe of all time? Everyone loves sticky toffee pudding and James Martin’s from the BBC Good Food website is the best one ever.

You’ve been cooking for more than 35 years - you must have plenty of cook books. Which is your favourite? Thomas Keller’s The French Laundry.

What would you be doing if you weren’t a chef? It’s been a long time since I thought about it! I love sport - mountain biking, cycling, kite surfing, snowboarding and tennis - so I’d probably be doing something sporty.

Inside the minds, and kitche ns, of leading ch efs and producers

If you only had £10 to spend on food, what would you buy?

Shetland Blueshell mussels, clams and cockles cooked in a meunière sauce with some fresh bread.

Last one, who gets your vote for greatest cook ever? Keith Floyd inspired me a lot. No-one was better at adapting to the situation and still cooking amazing food.

Martin Charlton and wife Ruth head The Boathouse Food Group, which incorporates The Old Boat House Amble, Blyth Boathouse The Fish Shack at Amble and more. www.boathousefoodgroup.co.uk

46 appetitemag.co.uk

DURHAM

25%OFF YOURTICKETS

We have an exclusive offe r for tickets to the Planet Ju niper Gin Fe stival.

To get 25% of f your tickets all you need to do is enter the code DCC25 to rece ive a discoun t. www.planetju niper.co.uk/ durham-ticket s

FESTIVAL

16TH – 18TH JUNE 2017 AT D U R H A M C O U N T Y C R I C K E T C L U B Join us for a weekend of gin tasting and sampling and access to the biggest selection of gins in the North of England.

11 distilleries will be present o�ering samples of over 20+ gins and spirits.

Meet Poetic License, Durham Gin, Lakes Distillery, Durham Distillery, Hepple Gin, Newcastle Gin, Temperance Spirit Company and Hi-Spirits.

• 80+ gins to buy at our huge gin bar • Live music with 2 performances • Outstanding Street Food available from The Little Fishy, Scream for Pizza and Dabbawal • Adult 18 years+ •You will receive a complimentary hi-ball gin glass and brochure on arrival

Get your tickets now at www.planetjuniper.co.uk/durham-tickets

Get your tickets now at www.planetjuniper.co.uk/durham-tickets

Standard Ticket £15 – VIP Ticket £35 Father’s Day ticket (includes a gift-wrapped bottle of premium Gin) £35

LET US HELP YOU TO MAKE YOUR COOKER THE HEART OF YOUR HOME...

Since 1931, our family business (est 1888) has supplied and installed AGA Cookers in homes throughout the North East and North Yorkshire. We are also experts in Range Cooker appliances and our unbiased advice will allow you to make the right choice for your kitchen design and budget.

Our magniďŹ cent Showroom has a dedicated display with working models and demonstration area.

We have collections of high quality Range Cookers from Lacanche, Steel, Falcon, Mercury on display and new for 2017- KitchenAid Major Appliances.

Visit our Showroom today 1 Stirling Court, Eleventh Avenue North,Team Valley, Gateshead, NE11 0JF

www.wdix.co.uk • 0191 482 0033