ISSUE 44
www.appetitemag.co.uk
July/Aug 2017
TICKLE YOUR TASTEBUDS...
s e p i 32 fab rec
get the scoop WE’RE ALL ABOUT ICE CREAM, WHATEVER THE WEATHER
inside Perfect patisserie // Eat happy // Get your goat // Picnic priorities
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E M I T R E SU@MM A D N A R E V D N O M S JE UK STREET FOOD PIONEERS @Dabbawal
/Dabbawal
@Dabbawal
1 Brentwood Mews, Jesmond, NE2 3DG, Tel: 0191 281 3434, Email: jesmond@dabbawal.com 69-75 High Bridge, Newcastle, NE1 6BX, Tel: 0191 232 5133, Email: highbridge@dabbawal.com www.dabbawal.com
Editor reflects upon the many joys of a sporting lunch Welcome to my summer of sport, folks - the months when I lose all inhibitions when it comes to vans which serve food and fully immerse myself in the joys of a multitude of sins straight off the back of a lorry (well, truck). First to my annual tour of England's cricket test match venues, which I rank first according to their food offering, second according to the quality of their wickets. Last year, Edgbaston retained the top spot I awarded in 2015 for its inspired Ashes test match barbecue complete with pop-up beach, deck chairs and tinnies. Not only that, there was a big screen showing the game for those whose fifth Foster's rendered them incapable of leaving their deck chair to return to the match. Headingley serves up a very fine fish and chip, Old Trafford does a good doughnut, while back at Edgbaston, the Indian street food is the best you'll find this side of
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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
Mumbai. Meanwhile, over at Wimbledon this year, the people from Leon supplied a healthful range of sarnies, salads and snack pots, while at Silverstone, F1 fans at the British Grand Prix in July could enjoy a world tour in street food. The moral here, dear reader, is that our country's increasingly discerning sporting public, like everyone else, knows a good thing when it's served up on a cardboard tray to savour court/pitch/trackside. Thus, bad burgers and battered sausages are consiged to history by altogether superior street food. I now arrive at any major sporting venue an hour early to allow me to recce the food stalls, secure in the knowledge that whatever happens on the pitch, the culinary result will be a winner. Happy sporting Jane Pikett, Editor summer, all!
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 Claire Zorlutuna - claireZ@offstonepublishing.co.uk Website www.appetitemag.co.uk Designed & Published by
Unit One, Bearl Farm, Stocksfield Northumberland, NE43 7AL Photography Nicky Rogerson www.nrphotography.co.uk Peter Skelton www.photo-psp.co.uk
PLACE YOUR ORDER 4FoodieCLUB offers and prizes 5 DATE Fill your diary, folks 6 FEEDBACK Foodie news and views 13 BUTCHER George Payne's honey-glazed lamb 17 IN THE GARDEN Things are heating up 19 FISH Graham's summery sea bream 20 DAVE COULSON Our chef's rock 'n' roll summer 21 REVIEW The Patricia, Jesmond 22
THE GRAZER Anna's got her goat
24 PERFECT PATISSERIE With the queen of pastry Helen Doyle 28 SUMMER DAZE Summer picnic recipes 32
GET THE SCOOP We all scream for ice cream!
40 KITCHEN KIT Treats for every foodie's kitchen
42 HEALTHY APPETITE Eat happy with Catriona Macdougall
46 LAST WORD With Emanuele Orto appetitemag.co.uk
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CLUB
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, 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!
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
WIN A FREE COOKING DEMO AND LUNCH FOR TWO 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. The prize includes welcome tea and coffee, lunch and the opportunity to get up close and watch Simon cook some of his signature dishes. To enter send your name, email, postcode and preferred phone number for contact purposes (only to be used in the event of a winner not responding to email) to: marketing@calcot.co marked APPETITE in the subject box. Your name will be entered into a free draw with the winner being drawn at random on August 31, 2017. Closing date for entries Wednesday August 30, 2017. Terms and conditions: Only one entry per email address, winner will be advised on Thursday August 31 and their name will be published in the next edition of appetite magazine following this. Dates for demonstrations will be available on website: www.lordcrewearmsblanchland.co.uk. In order to benefit from future offers your email will be added to the Lord Crewe Arms database from which you can unsubscribe at any time. Your details will not be shared with any third party.
SUNDAY SLEEPOVER AT THE DUKE OF WELLINGTON
ALL WEATHER AL FRESCO DINING Fine, rustic Mediterranean dishes that have been tried, tested and enjoyed for years. Why not pay a visit to our newly refurbished conservatory Also home to La Taverna - Real ale, chicken and tapas bar. Open 7 days a week from 12 til late
Stella Road, Ryton NE21 4LU - Tel: 0191 413 2921 www.michelangelorestaurants.co.uk
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The Duke of Wellington, Newton, near Stocksfield, Northumberland, is offering appetite readers a Sunday Sleepover for just £90 until August 30, 2017. The offer is for a double or twin room on Sunday night and breakfast the next morning. Perfect for those days when you've had a big Sunday lunch and don't fancy the drive home. Excludes bank holiday weekends. The Duke of Wellington Newton, Stocksfield, NE43 7UL, tel 01661 844 446 www.thedukeofwellingtoninn.co.uk
ULTIMATE CRÊPE FOR £6 AT KOOCHIE CULTURE Koochie Culture, Jesmond is offering appetite readers an Ultimate Crêpe for £6 every Saturday and Sunday until August 30, 2017 (saving £1.50). Koochie Culture, Clayton Road, Jesmond Newcastle, NE2 4RP, tel 0191 281 0300 www.facebook.com/pg/koochieculturecreperie *On production of this magazine or a print-out of the offer from www.appetitemag.co.uk
IT'S A DATE! Il Piccolo, Corbridge VEGAN DELIGHT
LET THE FUN BE-GIN
Forum Books hosts another top food writer at neighbouring Tea & Tipple as Katy Beskow launches her brilliant debut cookbook 15 Minute Vegan. Tickets £5 from Forum Books. www.facebook.com/ forumbooksandkids
The Gin Society comes to The CastleGate, Newcastle with more than 95 gins on offer from local and international distillers. £7.50 per session. www.eventbrite.co.uk
DATE: JULY 18
SUPPER TIME DATE: AUGUST 17
The Factory Kitchen, Newcastle introduces a Spanish theme to its next Supper Club, with a menu including Iberico cured meats, manchego cheese, marinated olives and pan con tomate, followed by crisp pork belly with Romesco sauce. £30pp. www. thefactorykitchennewcastle. com/supper-club
FESTIVAL FEVER
DATE: AUGUST 26-27 Get yourself along to The Garage Bar & Grille in Burnhope, Co Durham for a two-day beer festival with live bands. What better way is there to spend a Saturday and Sunday when the Monday is a bank holiday? Cheers! www.garagebarandgrille.co.uk
DATE: AUGUST 18-19
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
TASTE TYNEDALE DATE: JULY 28-29
Taste Tynedale festival returns to The Sele in Hexham with local food, drinks and craft beers from the likes of Allendale Brewery and Hexhamshire Brewery, plus a wine and Pimms bar hosted by Bin 21 and cocktails from The Tipsy Filly. www.cnevents.co.uk
FOOD, GLORIOUS FOOD
REAL FOOD FROM PASSIONATE PEOPLE
DATE: SEPTEMBER 1-3 The three-day Berwick Food and Beer Festival is back for its tenth year in September with more than 80 stalls and live entertainment. £3 daytime (under 12s free), £4 evening (over 18s only). www. berwickfoodandbeerfestival. co.uk
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
JOIN THE Q
DATE: JULY 14-AUGUST 6 Q Festival is taking over Gateshead quayside for 45 days with foodie offerings including the Steampunk Gin Festival July 21-22 and the Carruthers & Kent Summer Wine Fair August 6. www. newcastlegateshead.com
• 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
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FEEDBACK The Blue Stone Tea Shop A touch of Edwardian taste in Crook
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!
We offer barista made coffee and tea, delicious homemade cakes, scones, sandwiches, breakfasts, lunches, ice-cream sundaes and our fabulous afternoon tea. Visit our elegant and friendly tea shop just off the market place in Crook and take advantage of our garden. Child friendly / disabled access / dog friendly / part of the dementia friends network Opening Times: Monday 10:00am - 4:00pm, Tuesday 9:00am -4:30pm, Wednesday, Thursday, Friday, Saturday 9:00am - 3:00pm 5-6 COMMERCIAL STREET, CROOK, COUNTY DURHAM DL15 9HP TELEPHONE: 01388 768754
WATERCRESS AND SMOKED BACON SOURDOUGH BRUNCH SERVES 2 Ingredients 2 eggs 4 rashers smoked streaky bacon 2 slices sourdough bread 2 tsps butter 2 handfuls watercress Method Bring a pan of water to a simmer, add the eggs and simmer for 3 mins, then put the lid on and turn off the heat, leaving to stand for 2 mins.
7 n eek pe w O sa y da
Coffee Shop • Buffets • Parties • Special Occasions
Homemade Soup, Scones, Cakes & Afternoon Teas GLUTEN FREE OPTIONS
Delicious homemade food, cakes and daily specials made fresh to order - sit in or takeaway. Serving breakfast, lunch and afternoon teas.
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
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Meanwhile, heat the grill and cook the bacon on both sides until crisp. Toast the bread and butter it. When the eggs are cooked run them under cold water until they’re cool enough to handle and then peel off the shells. To build your brunch, put a handful of watercress on top of each slice of toast, top each with 2 pieces of bacon, then slice the peeled egg and lay it on top of the bacon. Sit back, eat and enjoy! (recipe: www.watercress.co.uk)
26 Middle Street, Corbridge, NE45 5AT Tel: 01434 633130 www.masseystearoom.co.uk
Massey’s Traditional tea room
FEEDBACK
hive coffee company independent coffee shop
BON ANNIVERSAIRE!
Congratulations to the excellent Bouchon Bistrot in Hexham, which is celebrating its 10th birthday. Owner Greg Bureau and his team have built a national reputation for seriously good French country food here, where you may be lucky enough to savour wood piegeon with savoy cabbage and Pleurote mushrooms, or escargots with garlic and parsley butter. On the right day, you may find roast skate wing with beurre noisette and capers on the menu, or crispy duck confit with gratin Dauphinois. Simple and extremely good, this is truly a little corner of France. Happy birthday to them! Bouchon, Gilesgate, Hexham, NE46 3NJ tel 01434 609 943, www.bouchonbistrot.co.uk
WE’VE BEEN TO… ...the new vegan art café Wildflower, where we were served quite possibly the best burger we’ve ever tasted. There are also art classes and crafts on the menu, and regular events such as Beatz and Vegan Burgers - burgers and music on the last Friday of every month (£6) - and The Secret Garden Supper Club (£18) on the first Saturday of the month. On August 19 there’s a powerless five-course dinner by candlelight (£20) with food sourced locally on foot and prepared without electricity. Wildflower, Westgate Rd, Newcastle www.wildflowernewcastle.com
we are an independant coffee house, providing locally sourced fresh and seasonal food and coffee daily at jarrow hall, tyne & wear. SEASONAL FLAVOURS|FRESH PRODUCE & HERBS|SPECIALTY| COFFEE|DELI SALAD BOWLS|FLATBREADS|BREAKFASTS|CAKES
open: mon – sun: 9am – 5pm hive coffee company,jarrow hall house, church bank,ne323dy. tel: 07715215476 info@hivecoffeecompany.co.uk www.hivecoffeecompany.uk
w
/hivecoffeecompany
Local Multi Award Winning Farm Shop. Awarded Butchers Shop and Farm Shop of the year. • Fully stocked butchery counter • Cooked Pies / Pork Pies • Local & Continental Cheeses • Quality fresh fruit and veg
ENJOY OUR FABULOUS CONSERVATORY & OUTDOOR GARDEN Award winning coffee shop serving bespoke sandwiches, daily specials, home cooked cakes and speciality scones. Dogs welcome.
Why not enjoy one of our Cream Tea Hampers in our beauti l garden. Tel: 01670 505483 | 52 Newgate Street, Morpeth NE61 1BE Open Mon-Sat 9.30am-4pm
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
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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
Blagdon Farm Shop Butchery manager Simon Osborne and shop manager Jo Celerier
Terry Labourne
ALL CHANGE AT FENWICK
Blagdon Farm Shop has left its highly successful retail unit at Fenwick Food Hall in Newcastle following an internal decision by Fenwick to open a combined butchery and grill restaurant. Ko Sai restaurant will also close. The new venture - Porterhouse Butcher and Grill, operated by Terry Laybourne’s 21 Hospitality Group - will offer casual butcher’s counter dining and restaurant seating when it opens in August, stocking and serving meat from specialist producers. Jo Celerier from Blagdon Farm Shop said: “We are disappointed to be leaving, but we respect Fenwick’s wishes and wish their new venture well. Fenwick’s management have made it very clear that this decision has nothing to do with us – it is simply an internal decision to take the business in a different direction." The Blagdon Farm Shop, Butchery and Bakehouse at the Milkhope Centre, seven miles north of Newcastle stocks a wide range of quality local produce, including its famous 28-day dry-aged Great Taste Award Winning Belted Galloway beef, handmade pies and quiches, and fresh local fruit and vegetables. The new Porterhouse Butcher and Grill, meanwhile, follows the counter dining formula which has proved a success at 21 Hospitality Group's Saltwater Fish Co, also at Fenwick. www.theblagdonfarmshop.co.uk www.21hospitality.co.uk
All a-buzz
Rockliffe Hall in Hurworth, near Darlington, has welcomed 20,000 new residents in the shape of two hives of bees. Rockliffe’s head gardener, Phil Mennell, has attended a bee-keeping course and is looking after the new Rockliffe recruits, who it’s hoped will soon be producing delicious honey to be served on resort. In the short time Phil has been looking after the Buckfast bees he’s become an avid beekeeper and is rapidly learning about these fascinating creatures. The bees will also help pollenate the Walled Kitchen Garden in the Mischmasch multi-functional parkland development, due to open at the end of Summer 2017. www.rockliffehall.com
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SEASON’S BEST
We can recommend the new summer menu at Blackfriars, Newcastle, where head chef Chris Wardale is serving up new dishes including local hand-dived scallops with cauliflower cheese balls and Northumbrian ham, and his amazing take on pan haggerty with crispy hen’s egg, grelot onions and summer cabbage (pictured). Blackfriars, Friars Street, Newcastle, NE30 1XN tel 0191 261 5945 www.blackfriarsrestaurant.co.uk
JUST THE TONIC
Great work on the part of the gin festival kings at Planet Juniper, who have brought us two fantastic events in Newcastle and Durham in the last three months. Backed by appetite, our sister titles Cheers and The Northumbrian, and the folks at Relish Publications, the festivals at Durham CCC’s Emirates Riverside ground in Chester-le-Street and at South Northumberland Cricket Club in Gosforth, Newcastle, showcased beautiful botanicals from producers including Lakes Distillery, Durham Distillery, and Poetic License, along with amazing street food from producers including Dabbawal, Scream for Pizza, and The Little Fishy. Watch this space for news of our next event, and to book a trade stall email emma@offstonepublishing.co.uk
COLONEL'S ORDERS The new Colonel Porter’s Emporium in Newcastle is flying the flag for the glory days of Edwardian England in a menu including Scotch eggs and smoked mackerel, buttered lobster, beef roly poly, black pudding bhaji with curry oil and apple, and Northumberland pinwheel sausage. Milburn House, Dean Street Newcastle NE1 1LF, tel 0191 261 7600 www.colonelporters.co.uk
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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
Situated in the small fishing village of Craster. Take a breathtaking walk to Dunstanburgh Castle (recently voted in the top 5 walks in Europe)
LOTTA BOTTLE
Fantastic work on the part of Liam and Simon at Canny drinks, who managed to fully fund a 30-day crowdfunding campaign at Crowdcube in just seven days and have now taken the decision to extend the fund. Born and raised in Newcastle, Canny has taken its little cartons of milk from square one to being listed in more than 200 stores across the country and on Virgin Trains in less than two years. Invest from £10 at www.crowdcube.com/canny
Back and bigger than ever
NE1 Newcastle Restaurant Week returns August7-13 with more of the city’s most popular restaurants offering set menus for £10 or £15 per person. With top names like Dabbawal and 21as well as Blackfriars, Fat Hippo and more making up the list of 106 restaurants taking Saltwater Fish Co part, it's set to be another record-breaking year. The offers are online now. www.getintonewcastle. co.uk/ne1-events/ restaurant-week
COME AND ENJOY A FRESH FRUIT SMOOTHIE ON OUR SUN TERRACE • Crab Sandwiches • Northumbrian Kippers • Homemade Cakes & Scones • Espresso Coffee • Gifts • Dogs always welcome
1 Church Street, Craster, Northumberland NE66 3TH Tel: 01665 571251 Open everyday 10am-5pm
shorelinecafecraster@gmail.com
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IN THE YARD
Our favourite coastal coffee stop has expanded to create Woods Yard, a fab outdoor space at Woods coffee house on the Broadway, Tynemouth. With cosy huts and plenty of space to hang out during the day or in the evening with the regular live music, the space is perfect to relax with coffee or a pizza from the new menu. Woods, The Broadway, Tynemouth, NE30 3RT tel 0191 296 4412, www.misterwoods.co.uk
AWARD WINNING FARM SHOP & TEA ROOM
TEA ROOM:
A cosy, friendly place offering a selection of breakfasts, daily specials, homemade sandwiches, cakes, scones, speciality teas and great coffee. Also serving afternoon teas, Sunday lunches, a selection of wines and craft beers.
BUTCHERY:
Suppliers of finest produce from the Tyne Valley
MIX & MATCH ANY 3 TRAYS FOR ONLY £10
Choose from: Chicken fillets, rump fillets, braising steak, mince, pork chops, marinated pork steaks, sausages, burgers, whole chicken, pork joints & more!
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
The
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)
BREAKFAST served daily 8am-10am. Teas, coffees & cakes 8am-12 noon FOOD SERVED Mon-Sat 12-9pm, Sun 12-5pm.
Voted the Best Hotel in Northumberland by The Telegraph Duke of Wellington Newton @DukeinNewton
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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
co We m wi pe ll tit pr or ic sa em ll a ye tch ar l ro oc un al d! *
Longsands Fish Kitchen 27 Front Street, Tynemouth NE30 4DZ Tel: 0191 2728552 info@longsandsfishkitchen.com www.longsandsfishkitchen.com
Your local specialist cook and home store. Everything you need for food preparation through to food presentation, glassware and culinary gifts.
Martin and Ruth Charlton (photo: Dee Chaneva)
CIAO, BELLA!
The Old Boat House Food Group of Amble and Blyth has expanded further with the opening of La Famiglia Italian restaurant in Amble. Sister restaurant to seafood hotspots Blyth Boathouse, The Old Boat House, and the Fish Shack at The Seaquest, La Famiglia is now open and serving up authentic Italian dishes with a Northumbrian twist. The pasta and pizzas showcase Italian flours and Northumberland eggs while local seafood and meat feature throughout the menu. Meanwhile, The Old Boat House is in the running for another top award in Seafish and The Caterer’s Seafood Restaurant of the Year competition. Already a winner of Coastal Fish Restaurant of the Year in the 2017 Fishing News Awards, for a second year in a row this summer, Martin Charlton and the team will be taking on the some of the UK’s best restaurants in London in September. La Familgia, 80 Queen Street, Amble, NE65 0DD tel 01665 711 862, www.boathousefoodgroup.co.uk
Owners Simon and Ian Clarkin with Sarah Smith and Laura Peace of Sintons law firm, who brokered the deal
RECIPE FOR SUCCESS
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.
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Foodie paradise mmm…glug… is moving into bigger premises and launching an online shop. Established in Newcastle in 2008, the Grainger Market shop has grown into one of the best independent food and drink brands of its kind, sourcing produce from around the world attracting customers from across the UK. Run by Simone and Ian Clarkin, mmm…glug… is moving to a twofloor unit on Grainger Street with a click and collect service and mail order to come. mmm… glug… 10-13 Grainger Arcade, Newcastle, NE1 5QF tel 0191 222 1818, www.mmm-glug.co.uk
Butcher
HONEY-GLAZED RACK OF LAMB
(Est 1978)
BUTCHER
With this year’s Spring lamb now available, butcher George Payne, whose shop in Brunton Park, Gosforth, Newcastle is celebrating its 30th anniversary, suggests this delicious recipe for rack of lamb. www.georgepaynebutchers.co.uk Serves 2 Ingredients 1 x 6-boned lean rack of lamb, French trimmed and chined 3 tbsp clear honey 4 tsp light soy sauce 1 tbsp English mustard 1 tbsp freshly chopped mint salt and freshly milled black pepper For the sauce: 25g butter 1 small onion, peeled and finely chopped 1 small carrot, peeled and finely diced 2 tsp plain or sauce flour 150ml dry red wine 300ml good, hot beef stock 2 tsp freshly chopped rosemary leaves Method Preheat the oven to 200°C/Gas 6. In a small bowl, mix together the honey, soy sauce, mustard and mint. Place the racks, fat side up, on a chopping board and lightly score. Season on
NFARM ORTH ACOMB SHOP
both sides and brush on both sides with the honey mixture. Place on a foil-lined baking sheet. Roast for 30-35 mins for medium. Cover the bones with foil if browning too quickly. Meanwhile, prepare the sauce; heat the butter in a large non-stick frying pan and cook the onions and carrots over a moderate heat for 10 mins until golden brown. Add the flour and cook for 1-2 mins, stirring continuously. Pour in the wine and the stock. Increase the heat and bring to the boil, stirring continuously, reduce the heat and cook for 10 mins, stirring frequently until thickened. Add the rosemary, season, cover and set aside. Cut the rack into cutlets and serve with a gooey cheese mash, fine green beans and the sauce. Recipe courtesy of Butchers Q Guild www.simplybeefandlamb.co.uk
NORTH ACOMB’S OWN
TRADTIONALLY REARED SPRING LAMB NOW ON SALE Plus a full range of BBQ Meat 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
Cafe by Day Bistro by Night
CAFE: Offering delicious breakfasts, hot & cold sandwiches, great tasting coffee and much more! All of our cakes, bread and sweet treats are freshly made on site daily by our own bakers. BISTRO: Friday & Saturday Evenings 6pm-late THURSDAY: 4.30pm - 9pm. ‘Feed a family of 4’ for only £20 - Pizza or Pasta SUNDAY LUNCH: is back by popular demand! 12 - 3.30pm
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
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MOVING INTO TOON
Garry and Matt Fawson, the brothers behind North Shields-based craft brewer Mordue Brewery, are set to open their first bar in Newcastle with Rhian Cradock, chef and owner of the Feathers Inn at Hedley-on-the-Hill, Northumberland, creating a menu matching food to the excellent beers on offer. Beeronomy, which is set to move into Grainger Chambers in Newcastle, is due to open before the end of the year. www.morduebrewery.com
Simon Hicks
Troy Terrington
Dan Robertson
SECOND EXPERIMENT
Following the success of the first Experimental Diner event at Alderman Fenwick’s House, Newcastle with Peace & Loaf’s Hugo Embleton-Black and Simon Whitehead, the event returns with a pop-up dining experience at Newcastle Castle. Chefs Simon Hicks and Troy Terrington (Dobson and Parnell) and Dan Robertson (Hawthorns) will be moving in for four days. Troy will be in charge on July 27, Simon on July 28 and Dan on July 29 with a fourth chef to be confirmed for July 30. Tickets available online, £125pp. www.theexperimentaldiner.co.uk
Now open in the backyard @ broadway woods coffee an uber cool indoor/outdoor space with bar serving Wylam brewery craft ales, bathtub gin jars, speciality woods drinks, pizzas and great vibes. Hire this space for private functions email: info@misterwoodscoffee.co.uk 142 THE BROADWAY, TYNEMOUTH, NE30 3RT
Tel: 0191 2964412
Open Monday-Friday 9am- 8pm, Saturday 9am-10pm, Sunday 9am -6pm.
FOLLOW US @woods_coffee
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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
KoochieCultureCreperie
THE SUMMER SALE IS NOW ON AT With up to 50% off selected lines throughout the store
25% OFF all Wrendale Designs (Cards Excluded)
£20
All Stellar 1000 pans and casseroles
£15
All Meyer Select Stainless Steel Cookware
20% OFF Spode Blue Italian
Big savings on all cookware ranges 23 Milkhope Centre, Blagdon, Northumberland NE13 6DA 01670789142 | www.lacookshop.co.uk | www.milkhopecentre.co.uk appetitemag.co.uk
15
STARTERS SHERIFF HEADS OUT OF TOON
ART DECO CINEMA CAFE
Lizzy Hodcroft, Founder, The Sweet Beet
The Sweet Beet, producer of hand-crafted condiments and sauces born in Texas and produced in Newcastle, is stepping into the national spotlight for the first time this September at the Speciality and Fine Food Fair 2017. Having built a strong reputation in the North East in the last 18 months through tie-ins with Fenwick and many of the region’s biggest food suppliers, festivals and markets, founder Lizzy Hodcroft is taking the range to the UK’s leading trade showcase of fine food and drink at Olympia London, September 3-5. “The Sweet Beet was born out of love for food from my hometown in Texas and not being able to find it in the UK. I grew up eating enchiladas, barbeque and good old homecooking and The Sweet Beet is all about sharing those flavours and ideas,” says Lizzy. www. thesweetbeetuk.co.uk
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
THE FACTORY KITCHEN supper club on location
Raby Hunt
in association with Travel Bureau
HUNTING FOR MORE AWARDS
Tuck into our chef’s 3-course Spanish menu and be inspired by Travel Bureau’s personal travel experts, while enjoying a late night shopping experience in The Biscuit Factory art gallery
The two Michelin star Raby Hunt has been named one of the top 25 restaurants in the UK. The region’s only restaurant to make the Estrella Damm National Restaurant Awards, which is selected by a panel of the hospitality industry’s top experts, including chefs, restaurateurs, food writers and critics, the Raby Hunt recently reopened following a £400,000 investment. It placed it above the likes of Michel Roux Jnr’s La Gavroche (38), Raymond Blanc’s Belmond Le Manoir aux Quat’Saisons (55) and Dinner by Heston Blumenthal (60). The Raby Hunt Restaurant, Summerhouse, Darlington, Co Durham DL2 3UD, tel 01325 374 237, www.rabyhuntrestaurant.co.uk
Thursday 17 August, from 6pm Sample a selection of Spanish inspired dishes paired with sangria TO BOOK // Call 0191 261 1103 or email cafe@thebiscuitfactory.com
WWW.THEFACTORYKITCHENNEWCASTLE.COM WWW.TRAVELB.CO.UK
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Image: Sean Elliott
DELI DELIGHTS
In a welcome addition to Newcastle's city centre food scene, the Naked Deli is all set to pop up in the shadow of Grey’s Monument with a new deli at Eldon Square. The deli will be home to the takeaway healthy treats, cold pressed juices, superfood smoothies, teas, coffees and protein shakes we know and love at the deli on Chillingham Road, Heaton. www.thenakeddeli.co.uk
dig this VICKY’S GAR DE N
View a selection of menus from great places to eat, sign up for discount vouchers too
Feel the heat I don't know what the weather is like when you are reading this but I am writing this column during a full-on heat wave! This morning I went to walk the Whiplington (half whippet, half Bedlington and far too posh a name for my scraggy lurcher!) round the pond at Vallum and popped in to water the seedlings in the poly tunnel on the way back. It was so hot I ended up spraying the roof and creating an internal water park. The seedlings are growing like billy-o and the poor old broad beans have given their last in there, just in time for the next crop in the kitchen garden which are ready to pick. The radishes, lettuce and peas are doing well and I have just bought some hanging tomato bushes to avoid the time-consuming process of nipping out those little shoots of the normal variety. I really want to create an edible poly tunnel where people can come and enjoy a BBQ or pick what they want from the plants in the knowledge it is safe. The polytunnel
dining experience would be such fun, and it gives us the chance to play around with different open flame cooking - which we are slightly obsessed with. We made a lovely vegetarian starter salad for Vallum Restaurant this Sunday; we used broad beans from the garden and marinated courgette with lemon zest, thyme and olive oil, displaying the cold ribbons of courgette in little twirls on the plate and finished the dish with our lovely home made Fine Fettle cheese (like Feta). It was so refreshing. The grass has grown up around the yurts and the trees are so vivid green in leaf, it looks magical. The hens are laying really well, ready for visitors to pillage if they are brave enough. It’s not long now until the children break up, which half fills me with panic as to how I will manage to juggle everything but equally I can’t wait to get up the Northumbrian coast and feel the sand between my toes. Happy holidays!
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
15%
food discount voucher for Craster Arms Beadnell. sign up on our website
www.northumberlandeats.co.uk
Brocksbushes Farm Shop A Great Family Day Out! Come & Pick Your Own Strawberries
Strawberries, Raspberries, Gooseberries, Redcurrants & Blackcurrants all available in season £1 admission to the Pick Your Own fields, children free Also why not try our Homemade Cream Teas in the Tea Room
Join us on
and
BROCKSBUSHES FARM SHOP & TEA ROOM Corbridge, Northumberland, NE43 7UB tel: 01434 633100 email: caroline@brocksbushes.co.uk
www.brocksbushes.co.uk appetitemag.co.uk
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afternoon tea
STARTERS
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
CANINE CAFÉ
Newcastle now has its own dog café (yes, that is a thing), to rival its cat cafés (also a thing). Dog and Scone is now open next door to cat café Mog on the Tyne in Pudding Chare. For the uninitiated, the idea is that you enjoy canine cuddles with your coffee and cake and emerge all the better for it. You can’t take your own dog, but the café is home to two toy poodle,s a bichon frise, a toy Yorkshire terrier, a pug and a Welsh corg. Entry £5 per adult includes your first drink, children 6-12 free. What's not to like? Dog and Scone, Pudding Chare, Newcastle, NE1 1UE www.dogandscone.com
PASTA PARTY traditional afternoon tea from £20pp Appetite customers can book 2 Sparkling Afternoon Tea’s for £35 QUOTE: Appetite when booking
Call:
There are fewer things more magical than a really good fresh pasta bar, and now at last Newcastle has its own with the excellent Zucchini, which has taken up residence at 55 Degrees North. Home to proper fresh hand-rolled egg pasta made with local eggs and Italian pasta flour, this is the real deal. It's also amazing value, the fabulous pasta dishes each coming in at around a fiver, and excellent sides just £2 a pop. Just go! Zucchini Pasta Bar, 55 Degrees North, Pilgrim Street, Newcastle, NE1 6BL, tel 07921 919 798 www.zucchinipastabar.co
01434 673 350 or
email: slaleyhadriansbrasserie@qhotels.co.uk to reserve your table
YES, CHEF!
slaley hall | Hexham | northumberland | ne47 0bx
www.qhotels.co.uk/slaleyhall 01434 673 350
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l-r Tommy Banks and Ben White
Young chef Ben White has jumped straight out of Middlesbrough College and into a dream job with Michelin Star chef Tommy Bank’s The Black Swan at Oldstead, York. Ben, who was trained by Tommy’s friend Stephen Hardy at college, has joined Tommy - the youngest chef in Britain to hold a Michelin Star - on the edge of the North York Moors National Park. Ben said: “It was my dream to work for a Michelin Star restaurant, and I’ve already achieved it!”
FISH 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!
SEA BREAM WITH JERSEY ROYAL POTATOES, ASPARAGUSAND GARLIC AIOLI SERVES 4 Ingredients 3 egg yolks 1 tbsp English mustard juice of 1 lemon 400ml rapeseed oil 1 bulb garlic 500g Jersey royal potatoes 300g asparagus 4 fillets of sea bream, scaled and pin-boned 2 knobs butter Maldon sea salt Method For the garlic aioli Put the egg yolks, mustard and lemon juice into a bowl and whisk together for 1 min. Slowly add 300ml of the rapeseed oil drop by drop to begin with, then in a steady stream whisking constantly until the mixture emulsifies and thickens. Peel half a bulb of garlic and chop finely. Alternatively, you can blend the garlic in a blender with a touch of oil until smooth. Add the garlic into the
mayonnaise mix and store in fridge until needed. Jersey Royals Scrub any dirt off and cook in salted water for about 20 mins until soft. Drain and keep warm. Asparagus Bring a pan of salted water to the boil. Trim the asparagus and peel the lower end of the stems, then blanch for 2 mins. Drain the asparagus and place in ice water to cool. Sea Bream Place a frying pan over a high heat and add a little oil once hot. Season the fish and place skin side down in the frying pan. Cook for 2/3 mins then turn when skin is crisp and golden. To finish, add a knob of butter and a squeeze of lemon juice. Reheat the potatoes in a pan with a touch of water and a knob of butter and then add the asparagus and season. To serve place the potatoes and asparagus on a plate and then add the sea bream on top with a few dollops of the mayonnaise.
GOOD, HONEST FOOD WITH A SPRINKLING OF NORTHERN CHARM... • LUNCH • PRE-SHOW & DINNER • TAPAS • WINES & BEVERAGES
McKennas, Northern Stage, Barras Bridge, Newcastle upon Tyne, NE1 7RH Tel: 0191 242 7242 www.mckennasatnorthernstage.co.uk
OPENING TIMES Tue - Sat: 9.30am - 11pm, Mon: 9.30am - 6pm, Breakfast served until 11.30am @McKennascafebar McKennasatNorthernStage Also at Fell’s Kitchen , 568a Durham Road, Low Fell, Gateshead Tel: 0191 4914660
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Swallow Fish OF SEAHOUSES EST • 1843 SMOKED SALMON KIPPERS SMOKED COD SMOKED HADDOCK SALMON SMOKIES SHELLFISH CRABS LOBSTER
Award Winning
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
CHEF
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. 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
Camden Market (©Natalya Okorokova / Shutterstock.com)
ROCKIN' AND ROLLIN' 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
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
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I'm just back from the British Summer Time Festival in London and I'm in the mood for more summer sunshine - if it comes back to Jesmond anytime soon! I could do with some so I can get out around Jesmond and Low Fell on my scooter a bit before it gets too cold. We had a great couple of days away for my wife Laura's birthday and saw The Killers, Tom Petty and the Heartbreakers, and Stevie Nicks - all of whom were fantastic. We've also just booked up to go to Amsterdam and see The Rolling Stones with Thomas in September - which I can't wait for. While we were away, we went to Hawksmoor in Knightsbridge where the steaks were spot on. We went to Camden Market too (the day before the fire) and had an awesome time. It's such a cool place and I love street food. Camden Market was a real pioneer for it and what we have
on the Quayside in Newcastle on a Sunday morning isn't too far away from that these days. It's amazing when you look back at what it was like even a couple of years ago. Things in the kitchen are brilliant at the moment. We've got a cracking team of chefs who are doing great things. Menu-wise there's a really nice monkfish cheek dish which we're doing with some nice spicy Korean flavours. We've got some amazing summer ingredients in. Obviously, strawberries are big right now so they're with the desserts, but we've also got some green strawberries which we serve with the scallops, red pepper and crab for a really nice, fresh starter. I have to give a shout out to the fish and chips at Beamish Museum. We went with Thomas and they're unbelievable! I think I would have been a very happy fish fryer back in the day.
REVIEW
Well worth shouting about Dean Bailey heads to Newcastle to find a restaurant that does away with distractions and lets the food do the talking
S
troll down Jesmond Road in one of Newcastle's leafiest suburbs, and nine times out of 10 you'll miss The Patricia. Pleasingly un-showy and a world away from the bustle and bling of nearby Osborne Road, this tiny neighbourhood restaurant, with an open kitchen in one corner and a handful of tables easily covered by a single waiter, is a sensation. Chef proprietor Nick Grieves, who headed to Jesmond last December having worked in London at The River Café and Simon Rogan’s Fera, whispers orders in the tiny kitchen behind us. There, the three chefs have
just about enough room to swing a frying pan, and they produce a sublime dinner which, on a wet Thursday night, is enough to brighten a month of summer rain. It's the first week of Wimbledon, so strawberries are on our minds. They, and the vanilla-packed panna cotta they partner, come happily to mind as I write this review later. A simple but brilliant dessert which, like the rest of the menu, takes the best ingredients and shows them to full advantage. A starter of Isle of Wight tomatoes, buffalo mozzarella, fermented chilli and balsamic is a dish of complementary contrasts, the sweetness from the tomatoes
cut by the creamy mozzarella, which is in turn lifted by the tart balsamic. Meanwhile, the chicken liver paté takes the starter top spot. Smooth, rich and finished with a glossy lid of Madeira jelly, it is the perfect partner for a slab of toasted brioche. A generous serving of perfectly pink roast lamb rump is a treat on a weeknight. Served with crisp hasselback potatoes, sweet young carrots, braised lettuce and peas, it too transports us to summer, even as the rain continues to come down relentlessly outside. Meanwhile, herb-fed chicken with creamy coco de paimpol beans, fennel, finnocchiona salami and romesco sauce heralds a
lengthy satisifed silence across the table as my dining partner pays it the uninterrupted attention it richly deserves. This is wonderful food of the highest quality, but there is nothing fussy about The Patricia, which is named, by the way, after Grieves’ grandmother. There are no try-too-hard quirky artworks, architectural gimicks, bright lights or slate tiles instead of plates to distract here. Instead, the simple wooden floors and tables, the burgundy paint scheme and the whispers of the chefs make you feel at home and leave the food to do the talking; and it leaves you with quite a story to tell.
The Patricia, 139 Jesmond Road, Newcastle, NE21JY, tel 0191 281 4443, www.the-patricia.com Three courses for two, with two glasses of wine, and a gin and tonic comes to just under £100.
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THEGRAZER
Getyour goat
BAR B I E GIRL
This month, our columnist Anna Hedworth, aka The Grazer, goes for the chop
H
aving The Goat Company at Jesmond Food Market regularly means I’ve been able to get hold of goat meat much more easily; and hearing James Whetlor of Cabrito speak last year about his endeavours to make it available more widely, has encouraged me to try it out more. It’s a really tasty yet subtle meat. I tried out a goat ragu a couple of months ago; browned then slowcooked with onions, carrots and celery, some red wine and chopped tomatoes, served with polenta - it was simple and delicious. This time round I’m going for chops – so try these. I began by marinating goat chops in a mix of chopped rosemary, a clove of grated garlic, the juice of half a lemon, olive oil and salt and pepper. I thought simple was best, to
appreciate the flavour of the meat and I favour a BBQ that is Greek in style; home made flat breads, choppy salads and dips... lots of things to pick at on the table. Leave the goat to sit for an hour or so while the BBQ gets hot and set about some simple side dishes. Some asparagus, spring onions and sliced courgettes, with just a bit of olive oil and salt are delicious. More often than not people pile a ton of meat on, but I like a vegetable on the BBQ just as much as a chop. BBQ pea pods are a good discovery - just put fresh pea pods on, turn until they’re charred, then open them up and you have tasty steamed peas, which are fantastic sprinkled with a bit of salt. They can go on while the BBQ is still too hot for everything else so are a good pre dinner snack, as they only take a couple of minutes. I made some homemade flatbreads, which sounds like a lot
of effort but is the opposite. Just take 250g plain flour mixed with 150ml of warm water, a teaspoon of salt and a tablespoon of olive oil, mix it into a dough and knead for 2 mins then let it sit under a bowl until you need it. Just divide it into 4 and flatten out into a thin disc when you need it and chuck on the BBQ at the end, it will puff up and char a bit. The dough takes 2 mins, as does the rolling out. I also made a sweet cumin yoghurt, a smoky aubergine yoghurt and a spicy tomato sauce; my favourite trio of dips. Time to BBQ. I put the veg on first and a bit of sliced halloumi. Then the goat chops, about 3 mins on each side. I put a sprig of rosemary on at the same time as the chops which caught fire coating them in a lovely rosemary char. Place into a warm bowl to rest for 5 mins, and put the flatbreads on, roll them quite thin and they will only take a minute. Enjoy!
Read more from The Grazer at the-grazerblogspot.com and eat her food at The Cookhouse Ouse Street, Newcastle, NE1 2PF, www.cookhouse.org
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THE GRAZER
The Gatehouse is our brand spanking new foodie haven. Entertain and be entertained. 3rd August Lunch & Demo with Simon Hicks Join Chef as he shows you how to create that perfect summer picnic - £36.75
12th August Crewe Garden Sessions: Faye Shearer A repertoire of pop, soul and jazz. Chef will be cooking BBQ treats!
18th August The Crewe Supper Club Game Night with Simon Hicks, Lord Crewe Head Chef - £45.00
22nd August Come GIN with us! Sip & Supper with Simon Hicks, Lord Crewe Head Chef - £30.00
Lord Crewe Arms • The Square • Blanchland • Northumberland • DH8 9SP • T: 01434 677 100 E: enquiries@lordcrewearmsblanchland.co.uk • W: lordcrewearmsblanchland.co.uk • t: Lord_Crewe_Arms • f: LordCreweArmsBlanchland
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PASTRY PASSION
Perfect puddings
LI FE IS SWEET!
Helen Doyle, head pastry chef of 21 Hospitality Group, shares her favourite recipes from 21, Caffe Vivo, Broad Chare and 21 at Fenwick
Strawberryand cream macaroons MAKES 15 Ingredients Macaroons: 300g caster sugar 220g egg white 2g pink food colouring paste 300g icing sugar 300g ground almonds Vanilla mascarpone mousse: 3.5 leaves bronze gelatine 90g caster sugar 90g water 2 vanilla pods 360g mascarpone 747g UHT 35% fat cream Wild strawberry fluid gel: 370g wild strawberry purée 4g agar agar 74g sugar juice of ½ lemon To serve: fresh strawberries
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Method For the macaroons, whisk the caster sugar and 110g of the egg white in a food mixer. Add colouring paste (not liquid) and set aside. Using the food mixer with a paddle attachment, mix icing sugar, ground almonds and remaining 110g egg white until smooth. Add a third of the pink meringue mixture and beat until smooth. Remove from the mixer and add the rest of the pink meringue mix by hand in thirds until fully incorporated. Pipe to desired size and rest for 15-20 mins. Bake in a preheated oven for 20 mins at 150C/Gas 2, turning the trays every 5 mins. For the mascarpone mousse, soak the gelatine in cold water. In a pan, boil the sugar, water and deseeded vanilla pod and add the
gelatine. In a bowl, strain a little of the sugar water onto the mascarpone and whisk smooth then add the rest of the liquid and emulsify. In a separate bowl, whisk cream to soft peaks and fold into mascarpone mix. Pipe into moulds and freeze slowly. For the wild strawberry fluid gel, mix together the purée, agar agar and sugar in a pan. Bring to a boil, remove from heat and chill. Blitz in a food processor for 3 mins while adding the lemon juice. Pass through a fine sieve. To serve, put mascarpone cream onto one half of each macaroon. Add the gel to the centre of the cream and decorate with fresh strawberries. Finish with the other half of the macaroon.
PASTRY PASSION
StrawberryPavlova
SERVES 12 Ingredients For the pavlova: 180g egg white 360g caster sugar 30g cornflour 10g white wine vinegar
For the pastry cream: 225ml whole milk 1 vanilla pod 54g egg yolk 45g caster sugar 12g plain flour 9g cornflour 29g butter
For the poached rhubarb: 500g English rhubarb 100g Demerara sugar For the strawberries: 525g strawberries 75g caster sugar
Panna Cotta with Poached Peaches
SERVES 6 Ingredients For the Panna Cotta: 900g UHT whipping cream 224g UHT whole milk
2 vanilla pods 224g sugar 2 strips of lemon rind 4 leaves bronze gelatine
Method For the pavlova, in a food mixer, whisk egg whites to a stiff peak, gradually shower in the sugar, whisk until fully incorporated. Add cornflour and white wine vinegar and mix before turning the mixer down to No.2. Continue to mix for 5 mins on No.2 until the meringue is glossy and has increased in volume. Pipe the meringue into 12 rounds and bake at 100C/ Gas½ (humidity 0%, fans 0) for approximately 1 hour, opening the door every 5 mins to release the build up of steam until they lift off the mat. It’s very important that you turn the fans off and take all
For the peaches: 6 peaches 250g sugar 125g water 7ml vanilla paste/1 vanilla pod 25ml peach liqueur juice of ½ a lemon Method For the panna cotta, boil together the cream, milk, vanilla, sugar and lemon rind then reduce to a simmer for 5 mins. Take off the heat and leave to infuse for 15 mins. Soak the gelatine in cold water for 5-10 mins. Drain and squeeze out as much excess water as possible. Remove the vanilla pods and lemon rind from the infused cream by passing it through a sieve into a bowl. Add the softened gelatine and stir until dissolved. Place the bowl over a bowl of ice to cool. Set into desired moulds.
the humidity out of the oven. For the poached rhubarb, chop the rhubarb and combine it and the sugar in a pan. Cook until it just starts to break down and the sugar is dissolved. Remove from the heat and chill. For the strawberries, cut 275g of the strawberries in half and quarter the other 250g. Sprinkle the sugar over. For the pastry cream, boil the milk with the vanilla pod in a pan. In a bowl, whisk together the yolks and sugar. Add the flour and cornflour to the egg yolks and then pour the boiled milk into the mix. Whisk together until combined. Put back on the heat and cook until it has thickened (make sure the flour is cooked out by tasting). Take off the heat and add the butter, stirring until it has melted. To serve, place the rhubarb in the centre of the plate. Top with the pavlova and add a dollop of pastry cream. Sit the strawberries on top.
For the peaches, half the peaches and remove the stones. In a pan, heat the sugar, water and vanilla to 115C. Once the liquid has reached 115C, add the peaches in a single layer, skin side down. Continue to cook for a couple of minutes then flip onto their faces. Remove from the heat, cover with cling film and allow to poach until tender. Once the peaches are cold, take off all the skin (do not throw these away). Add the peach liquor and lemon juice to the poached peaches. Tear the peach skins in half, place on a tray lined with greaseproof paper and dry in a cool oven set at 150C/Gas 2. To serve, remove a panna cotta from the mould and place it into a bowl. Place one peach half and a splash of juice next to the panna cotta. Decorate with a peach skin shard.
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PASTRY PASSION
Doughnuts with rose cream and strawberry jam MAKES 12 Ingredients For the doughnuts: 100ml water 35g unsalted butter 70g strong flour 2g salt 5g caster sugar 2 eggs For the rose cream: 600g whipping cream 120g icing sugar 30ml rose water (must taste) To serve: strawberry jam
Chocolate and Raspberry Cardinal
Method For the doughnuts, boil water and butter in a pan. In a bowl, sieve together the flour, salt and sugar before adding to the pan
and cooking until the mix comes together with no lumps and just begins to sweat. Turn out of pan onto the bench. Spread the mix and leave to cool for 5 mins. Put into a food mixer fitted with a paddle and slowly incorporate the eggs until you have a smooth dough. Pipe into desired size (5g of mix per doughnut). You should get 60 doughnuts from this mixture. Freeze until needed. For the cream, whisk all ingredients together. To serve, place 5 doughnuts into a deep fat fryer and fry until golden brown. Remove onto kitchen towel to soak up any residual fat. Lightly dust with caster sugar. Serve warm with rose cream and strawberry jam.
SERVES 20 Ingredients 3 leaves bronze gelatine 397g Alto el Sol dark chocolate [65% good quality dark chocolate] 2 eggs 2 egg yolks 227g caster sugar 473ml raspberry puree 650ml whipping cream
to the syrup. Then pour syrup onto the eggs - whisk until cold. Fold in melted chocolate and raspberry puree (both should be 45C). Fold in the cream. Remove the moulds from freezer and pour mixture into moulds until full. Refrigerate until set. Serve with chocolate discs, fresh raspberries and cocoa nibs.
Method Place 20 rings (10cmx2.5cm/4”x1”) in the freezer before beginning (use any size ring though this will alter the number of cardinals produced). Soak the bronze gelatine in cold water to soften. Melt chocolate to 45C. Whisk whole eggs and yolks in a bowl to a sabayon. Boil sugar with a little water to hard boil (121C) to create a syrup. Remove gelatine from water, squeeze out excess liquid and add
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For Helen’s guide to making the Chocolate decoration go to www.appetitemag.co.uk
PASTRY PASSION
White Chocolate,Lemon and Raspberry Cake MAKES 24 CAKES Ingredients For the Victoria sponge: 225g unsalted butter 225g caster sugar 4 eggs 225g self raising flour milk to loosen For white chocolate mousse: 3 leaves bronze gelatine 250g white chocolate 188g milk 375g UHT whipping cream For the lemon curd cream: 125g double cream 63g lemon curd To serve: raspberry jam fresh raspberries Method For the Victoria sponge, preheat oven to 180C/Gas 4. Grease and line an oven tray with greaseproof paper (mixture will give you 2 trays at 425g per tray). Cream butter and sugar until white and fluffy. Beat in eggs gradually. Sieve flour and fold in. Add a little milk if necessary to create a dropping consistency. Pour mixture into tray and level. Bake 15 mins until golden. Leave to cool and remove from tray. For the chocolate mousse: Soak gelatine in cold water 5-10 mins. Melt chocolate in a microwave. In a pan, bring milk to a boil. Add gelatine (drain and squeeze out excess water) to milk and pour over melted chocolate at intervals until elastic, smooth and glossy. When mixture reduces to 35C/40C, add whipped cream. For the lemon curd cream, whip together double cream and lemon curd until it reaches a smooth piping consistency. To serve, spread raspberry jam thinly over the sponge. Pour chocolate mousse on top, level and refrigerate 2 hours. Divide the sponge into 6x3cm sections. Pipe the lemon curd onto the chocolate mousse. Decorate with white chocolate shards and raspberries.
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Summer daze The sky is blue and the sun is shining – what more excuse do you need to picnic? Here’s our pick of the season’s best recipes from our favourite producers
cherry tomato, watercress and mozzarella puff pastry tart SERVES 4 Ingredients 1 sheet ready-rolled puff pastry 1 egg, beaten knob butter 120ml crème fraiche 85g watercress 100g mozzarella 6 yellow cherry tomatoes 6 red cherry tomatoes flat-leaf parsley to garnish Method Heat oven to 220C/Gas 7. Lay pastry on a baking sheet, score around the edge to make a 1cm border. Brush with egg and cook in the oven for 8 mins until just golden. Meanwhile, melt a small knob of butter in a frying pan over a medium heat. Add the
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watercress and toss over the heat until it is just wilted, then put it into a bowl and roughly chop with a knife and fork. Season and set aside. Once the pastry is cooked, remove from the oven and gently press down the risen centre. Spread the crème fraiche over the pastry, leaving a clear border, then scatter over the wilted watercress and slices of the mozzarella. Slice the tomatoes in half and arrange skin side up over the top. Return to the oven for 8-10 mins until hot and bubbling. Garnish with flat leaf parsley. Leave to cool and pack in portions for a picnic, or serve warm at home with a green salad and buttered Jersey Royal potatoes.
PERFECT PICNICS
Blackberry almondtart SERVES 6 Ingredients 175g blackberries 150g caster sugar 212g short crust pastry 110g ground almonds 50g butter, softened 3 free range eggs, beaten few drops each vanilla and almond essence 15g flaked almonds, toasted sifted icing sugar Method Place the fruit in a small pan with 50g of the sugar and warm through until the juices begin to rest. Remove from heat and cool. Preheat the oven to 200C/Gas 6. Roll out the pastry on a lightly floured surface large enough to line an 18cm loose-bottomed flan tin. Ease the pastry gently into the corners without stretching and trim the edges. Chill until required. In a mixing bowl, cream together the rest of the sugar, the almonds, butter, eggs and flavourings until soft and well blended. Spoon the fruit into the pastry case, spread over the topping and flatten. Place in the oven and bake for 30-40 mins or until the topping is set and light golden. Serve warm or cold topped with the flaked almonds and a shake of sifted icing sugar. (recipe: www. berryworld.com)
Redcurrant Pie
Spring onion tart
SERVES: 4-6 Ingredients 400g flaky pastry 1 egg white 450g redcurrants 110g caster sugar 2 tbsp cornflour 2 tsp grated orange zest 150ml double or whipping cream few drops vanilla essence
SERVES 2 Ingredients 1 pack ready rolled puff pastry 40g parmesan, grated 1 egg yolk 200g crème fraiche 6 slices pancetta, chopped 5 spring onions, trimmed and cut in half lengthways 2 tbsp pine nuts, toasted salt and pepper
Method Roll out just over half the pastry thinly to a circle at least 1.5cm wider than the size or your pie plate or tin. Ease it into the tin and trim the edges. Lightly beat the egg white with 1tbsp water and brush a little over the pastry. Chill. Preheat oven to 200C/Gas 6. Rinse the redcurrants and dry. Ease the redcurrants off their sprigs into a bowl. Stir the sugar and cornflour together with 1tsp orange zest, then into the fruit. Pile the fruit into the pastry case. Roll out the rest of the pastry large enough to cover the pie. Put a pie funnel in the centre and dampen the pastry edges with water. Place the lid on top, seal the edges and trim off any excess. Flute the edges. Glaze with the rest of the egg white and bake in the upper oven for about 30 mins until golden and crisp. Remove from oven, sprinkle with sugar and serve with the whipped cream flavoured with vanilla and the remaining 1tsp orange zest.
Method Heat the oven to 200C/Gas 6 and leave a baking tray inside to warm. Unroll the pastry onto non-stick baking paper with the long edge closest to you. Sprinkle half the parmesan over the left hand half of the pastry, fold the right side over and gently roll again to its original size. Score a border 2cm from the edge all the way around then transfer, with the baking parchment, to the warmed baking tray. Cook for 10 mins until just golden, take out of the oven and gently flatten the centre, leaving the border intact. Combine the egg, crème fraîche remaining cheese and season, spread inside the border then top with pancetta and spring onions. Return to the oven for 10-15 mins until cooked and golden. Meanwhile, toast the pine nuts gently under the grill and scatter over the cooked tart. Serve warm with salad or cold for a picnic. (recipe: www.lovethecrunch.com)
Chickenand mozzarella sandwich loaf SERVES 4-6 Ingredients 1 circular loaf 3 tbsp cranberry sauce 6-8 long Cos lettuce leaves 150g mozzarella, sliced 1 jar roasted vegetables (peppers, aubergines, courgettes etc) leftover chicken, 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 of the crust with a 2cm layer of bread inside. Spread half the cranberry sauce in a thin layer all over the inside of the bread bowl then layer half of the Cos leaves over the bottom, tearing them to fit. Add a layer of mozzarella, then the roast veg, then the chicken and top with the rest of the cranberry. Repeat this until 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. Cut into slices to serve. Note: dry the roast veg and mozzarella on kitchen roll to avoid the bread getting soggy. (recipe: www.makemoreofsalad. com)
strawberry, prosecco, Campari and elderflower cocktail SERVES 6 Ingredients 300g Sweet Eve strawberries 6 sugar cubes (optional) 3 shots of elderflower cordial 3 shots Campari 1 bottle prosecco
Method Chill 6 large champagne flutes in the fridge. Hull the strawberries, chop and blend half of them. Strain the strawberry purée into a jug through a sieve. When you are ready to serve the cocktail place a cube of sugar at the bottom of each glass (optional). Pour half a shot of elderflower into each glass followed by half a shot of Campari and half a shot of strained strawberry purée. Top each flute with prosecco, mix with a cocktail stirrer and serve with the remaining strawberries.
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PERFECT PICNICS
Caramelised shallot Raspberryspritz soda bread with herby butter SERVES 6 Ingredients For the bread: 20g butter 6 shallots, finely sliced 1tbsp brown sugar 1tbsp balsamic vinegar 500g plain white flour ½ tsp salt 2tsp baking powder 60g cheddar cheese, grated 400ml buttermilk For the butter: 230g butter, room temp small bunch thyme, leaves picked small bunch parsley, finely chopped Method Heat oven to 200C/Gas 6. Melt butter in a frying pan and gently cook shallots with the lid on for 10 mins. Add sugar and vinegar and turn up the heat. Cook, stirring occasionally, so the shallots caramelise. Set aside to cool. In a large bowl combine the flour, salt and baking powder and stir in 50g of the cheese and the shallots. Make a well in the centre of the flour and pour in the buttermilk. Mix gently but quickly to combine to a dough. Turn out onto a floured surface and pat into a circle. Transfer to a non-stick baking sheet and pat down a little. Scatter with the remaining cheese, cut a large cross deep into the dough and bake for 40-45 mins until the bottom sounds hollow when tapped. Beat the butter in a bowl until soft then beat in the herbs. Roll up in cling film and twist the ends to make it tight. Refrigerate and when ready to serve the bread, cut discs of butter to spread on the slices. (recipe: www.ukshallot.com)
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MAKES 2 Ingredients 20 raspberries 80ml water 2 tsp caster sugar 4 mint leaves 100ml white vermouth 150ml prosecco 50ml soda water raspberries and mint to garnish Method Mash raspberries, water, sugar and mint in a cocktail shaker. Put ice cubes and a few raspberries in large wine glasses and pour mixture over through a sieve. Add the alcohol top with soda and stir. (recipe: www.berryworld.com)
Moroccan sweet potato & prawn salad SERVES 4 Ingredients 750g sweet potato, diced 3 tbsp extra virgin olive oil 3 tsp rose harissa paste zest and juice of 1 lemon 75g pine nuts, toasted 260g pack cooked tiger prawns 100g bag baby leaf salad Method Preheat oven to 200C/Gas 6. Place sweet potato on a baking tray and toss in 1 tbsp oil and 2 tsp harissa, roast for 15-20 mins until tender. Whisk remaining oil with lemon zest and juice and remaining 1 tsp harissa. Toss all ingredients together and serve.
PERFECT PICNICS
Cauliflower cheeseandsmoked bacon tart SERVES 6 Ingredients plain flour for dusting 1 pack short crust pastry greaseproof paper dried beans or ceramic beans to weigh down the pastry 1 small cauliflower, into florets 4 rashers smoked bacon, chopped 1 onion, diced 3 eggs, beaten 500ml crème fraiche small bunch chives, chopped 100g grated Godminster Vintage Organic Cheddar salt and pepper Method Preheat to oven to 170C/Gas 3. Roll pastry to the thickness of a pound coin and line a 23cm loose bottomed flan tin. Push the pastry into tin and trim off excess. Line pastry with greaseproof paper and weigh down with dried beans or ceramic beans, cook for 15 mins, remove beans and greaseproof. Cook for a further 8 mins or until pastry is golden. In a pan of boiling water simmer cauliflower for 5 mins, drain and set aside. Cook bacon in a frying pan until brown and crisp, remove with a slotted spoon and set aside. Turn heat down and gently cook onion in the same pan for 3-4 mins until soft. Tip cauliflower, bacon and onion into the pastry shell. In a bowl, combine eggs, crème fraîche, chives and half the cheese and season to taste. Pour mixture into the pastry case and top with remaining cheese. Cook in the oven for 30 mins until golden brown and cooked through with just a slight wobble in the centre.
Asparagus cigars MAKES 16 Ingredients 4 sheets ready-made filo pastry 50g butter, melted 16 asparagus spears, trimmed, blanched, drained, cooled and dried 2 handfuls grated parmesan salt & black pepper Method Pre-heat oven to 190C/Gas 5. Melt butter and brush it lightly all over each pastry sheet. Cut each sheet into four, roll an asparagus spear in each piece, brush the outside with butter, scatter grated parmesan over, lay on an oven tray lined with greaseproof paper, grind over black pepper, and cook for 15-18 mins until crisp and golden. (recipe: britishasparagus.com)
Family Run Coff� House and Cake Boutique in �e Heart of Team Va�ey... Traditional Afternoon Tea - only £12.95 Includes: freshly made sandwiches, homemade cake, scones, served with tea or coffee. Also specialises in fabulous Wedding & Celebration Cake orders Within Country Baskets, Unit 4 Princesway North, TVTE, Gateshead, NE11 0NF T: 0191 4473404 www.thelittlecoffeehouse.co.uk
Kilner jar salad SERVES 1 Ingredients 100g fresh noodles 1 stick celery, sliced 4 radishes, sliced into wedges large handful soya beans 3 leaves Chinese leaf, shredded 1 spring onion, sliced Dressing: 1 tbsp peanut butter 2 tsp soy sauce 2 tsp sesame oil ½ tsp chilli flakes 1 tsp rice wine vinegar water Method Whisk together the dressing ingredients with a little water. Pour into the jar. Layer over the rest of the ingredients, shake and serve. (recipe: www.lovethecrunch.com)
• Bike Night every Thursday Night • • Ford Meet last Sunday of the month • • Quiz every Wednesday night • BEER FESTIVAL August Bank Holiday Weekend 26/27th Live Bands & BBQ Pavillion Terrace, Burnhope, Durham, DH7 0DN t: 01207 528 999 e: garagebarandgrille.co.uk
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RECIPIES
How about it? Fancy making some ice cream/ fro-yo but put off by the fact you don’t have a maker? Worry not, folks – these recipes will see you through…
Nutella ice cream
Lemon curdicecream Green tea ice cream
Ingredients 500ml whipping cream 1 tsp vanilla extract 200g Nutella 400ml condensed milk
Ingredients 300ml whipping cream I jar lemon curd ½ lemon juice and zest
Method Beat the whipping cream and vanilla extract in a large bowl until forms stiff peaks. Fold in the Nutella and the condensed milk, pour into a large freezer tub and freeze 3 hours minimum. Serve in bowls with chocolate syrup or grated chocolate.
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Method Beat the whipping cream until it forms stiff peaks. Whisk in the lemon curd, zest and juice, pour into a large freezer tub and freeze 3 hours minimum. Serve in bowls with lemon syrup or crushed hazelnuts.
Ingredients 300ml whipping cream 4 tbsp condensed milk 1 tsp vanilla extract 4 tsp green tea powder (matcha) Method Mix 2 tsp green tea powder with 3 tbsp hot water and leave to cool. Whip the cream until stiff peaks appear. Mix the tea mixture with the condensed milk and vanilla extract and fold into the whipped cream. Freeze 3 hours. Serve with a sprinkle of Digestive biscuit crumbs.
Pistachio ice cream Ingredients 400ml condensed milk 600ml double cream 80g shelled pistachios Method Put half the nuts in a food processor and blend until fine. Rough chop the rest. Add to a bowl with the milk and cream and whisk until thick and stiff. Fold in the chopped nuts, pour into a freezer tub and freeze 3 hours.
RECIPIES
Coffeeicecream
Mango ice cream
Ingredients 400ml condensed milk 600ml double cream 2 tsp instant espresso powder
Ingredients 1 ripe mango 1 tbsp sugar 1 cardamom pod 300ml double cream
Method Put the milk, cream and espresso powder in a bowl and whisk until thick and stiff. Pour into a freezer tub and freeze 3 hours minimum. Serve sprinkled with chopped nuts or chocolate coffee beans and mint leaves.
Method Peel the mango, remove pulp and mash with 1 tbsp sugar and the seeds from 1 cardamom pod. Put the cream in a bowl and whisk until thick and stiff. Fold through the mango mix, pour into a freezer tub and freeze 3 hours minimum. Serve with mint leaves.
Summer fruit and mint fro yo Ingredients 450g Sweet Eve strawberries 1 tbsp lemon juice 130g caster sugar 250g full fat yoghurt 2 tbsps freshly chopped mint + four sprigs for garnish 1 fresh pineapple Method Slice strawberries into small pieces and place with lemon juice and sugar in a saucepan and warm gently, mixing well with a wooden spoon. Mash strawberries with the back of
the spoon as the sugar dissolves and the mixture warms. Set aside to cool, covered. Mix together the yoghurt and mint in a bowl and then add the strawberries. Spoon yoghurt mixture into four individual serving glasses, moulds or plastic ice-lolly moulds and freeze for at least 3 hours or overnight. When ready to serve, take the serving glasses or moulds out of the freezer. Dip into warm water to unmould the yoghurt on a plate. Serve with finely chopped fresh pineapple and decorate with fresh mint. (recipe: www. sweetevestrawberry.co.uk)
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ICE CREAM
We take a tour of some of the best ice cream parlours and gelato producers in the North East
ICE BAR MORPETH
Not just Ice Cream... Milkshakes, freakshakes, coffee, tea, cakes, scones, paninis, hot chocolate and fully licensed. Private Parties are welcome. 62-64 Newgate street
Tel: 07518 502307
As well as our famous Doddington Dairy ice creams we serve breakfasts, light lunches, drinks and coee and have a fabulous array of cakes and treats - all to eat in or take away. With our indoor and outdoor seating we welcome everyone including cyclists, walkers & visitors to the area. Doddington Dairy Milk Bar 11 South Road, Wooler, Northumberland NE71 6QE - Tel: 01668 282357 A697 mid-way between Newcastle and Edinburgh
www.doddingtonmilkbar.co.uk
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Multi-award winning ice-creams and the finest fish & chips... For over 100 years our family has been making ice cream here in Eyemouth on the East Berwickshire Coast. Proud to have become an established parlour, restaurant and takeaway. After sampling our famous fish & chips, choose from a wide range of our multi-award winning flavours, or indulge in one of our bespoke sundaes. Choose to sit in or takeaway whilst enjoying our stunning local scenery and busy town harbour. All our ice creams are made with Scottish milk, cream and butter, combined with the finest Italian fruit purees and flavourings and crafted by our family with passion and tradition to ensure your ultimate pleasure and enjoyment! Now we can also supply your business, so please get in touch to ask more about our wholesale ice cream products.
No trip to the Borders would be complete without a visit to Giacopazzi’s! 20 Harbour Road, Eyemouth, Berwickshire,TD14 5HU Email: enquiries@giacopazzis.co.uk Tel: 018907 50317
www.giacopazzis.co.uk
Opening Times: Sundays to Tuesdays: 9am-8.30pm Wednesdays to Saturdays: 9am-9.00pm
THE ONLY AUTHENTIC ITALIAN GELATO PRODUCER AND WHOLESALE SUPPLIER IN THE NORTH EAST We make our gelato daily using fresh local milk, double cream and the finest italian flavourings with more than 30 flavours and different sorbets • Gluten Free • Free Delivery
You can visit us at our Ice Cream Parlour in Blyth: Ciccarelli’s Ice Cream, Links Road, Blyth, NE24 3PL Tel: 01670 797 428 www.ciccarelli.co.uk Contact of Factory: Ciccarelli Artisan Gelato, Unit 1 South Nelson Industrial Estate, Cramlington, Northumberland, NE23 1WF Tel 01670 590033 www.ciccarelligelato.co.uk
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VISIT ONE OF THE TONEY MINCHELLA CAFES IN SOUTH SHIELDS
ICE CREAM ICE BAR
fudge. Pick up a tub at farm shops, foodie stops and more across the region – see the website for a map detailing all stockists. www.doddingtondairy.co.uk GIACOPAZZI’S
All with delightful views, delicious coffee, hot & cold food, breakfast and of course fantastic ice cream!
TONEY MINCHELLA TONEY MINCHELLA @ TONEY MINCHELLA @ @ Whitburn Bents The Car park South Promenade The Car Park The Park, South Marine Park, Whitburn Bents Road, Sea Road, Beach Road, South Shields South Shields NE33 2LD NE33 2NN Whitburn SR6 7NX
TONEY MINCHELLA @ Haven Point The Car Park River Drive North Promenade South Shields NE33 2TJ
Heading North from appetite HQ, a trip to the Ice Bar in Morpeth is highly recommended. The ice cream comes from specialist producers such as Archers (more of them later) and there is an everchanging selection on offer. There are knickerbocker glory sundaes, banana splits and ice cream cones on the menu, as well as milkshakes, scones, pannins and hot drinks in case it’s a little too cold for ice cream – though we never have that problem! Ice Bar, Newgate Street Morpeth, NE61 1BQ, tel 07549 650 376, www.facebook.com/ pg/IceBarMorpeth DODDINGTON DAIRY
In the pretty harbour town of Eyemouth, Giacopazzi’s is a mustvisit for ice cream after a walk on the beach. Established in 1900, you’ll find ice creams and sorbets made fresh each day with a mix of traditional and original flavours and plenty of different ways to enjoy them, from classic cones to sundaes. You can also get fantastic fish and chips here too. Giacopazzi’s, Harbour Road Eyemouth, Berwickshire TD14 5HU, tel 018907 50317 www.giacopazzis.co.uk CICARELLI
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
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3
3
Ricotta & Coco Pesto
Raspberry Banana & Sorbet Caramello
The award-winning Doddington Dairy makes some of our favourite ice cream ever! Made with a simple list of ingredients, sourced locally where possible, you have to try the Homemade Fudge Chunk, which is made with Granny’s recipe for
Artisan gelateria Ciccarelli is an old favourite of the appetite team. Take a walk along Blyth beach and pop in for a sweet treat with plenty of
You’ll find ice creams and sorbets made fresh each day with a mix of traditional and original flavours
ICE CREAM
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ICE CREAM
Come and visit us to sample our award winning delicious ice cream, which has won two first place awards at the national ice cream competition. We offer ice creams, sorbets, sundaes, milkshakes, smoothies, monster milkshakes and various savoury food options.
LICKETY SPLIT CREAMERY LTD. 13 North Terrace, Seaham, County Durham SR7 7EU
0191 58107719 info@lickety-split.co.uk www.lickety-split.co.uk Opening hours Mon - Fri 10am to 6.30pm Sat - Sun 10am to 7.00pm
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flavours of gelato and sorbet made fresh every day. The family business is now run by Domenico, Gino, Franco, Antonio and Michele, having been set up by their father Donato in 1966. You can find their gelato across the North East, including at the Theatre Royal, Newcastle. Ciccarelli’s Ice Cream Links Road, Blyth NE24 3PL tel 01670 797 428 www.ciccarelli.co.uk
Visit the website for locations. www.toneyminchella.co.uk
TONEY MINCHELLA You don’t go to South Shields without treating yourself to an award-winning Toney Minchella ice cream, made here since 1935. There are four outlets in prime positions with spectacular views over beaches, parks and harbours, while the flagship South Marine Park venue is a spacious café where you can sit down and enjoy speciality tea, coffee, and snacks.
The multi-award-winning Spurelli on Coquet Street, Amble has long been a favourite of team appetite and we never miss an opportunity to get our hands on more of their fab frozen treats. The Sicilian Pistachio has won awards for years while an Alnwick Rum gelato comes highly recommended – and is delicious! Spurelli, The Old Chandlery Coquet Street, Amble, NE65 0DJ tel 01665 710 890 www.spurreli.com
SPURRELI
ICE CREAM Award winning icecream... DI MEO’S No matter what the weather is doing outside, Di Meo’s in Whitley Bay is a must for traditional Italian gelato. And if it’s a bit nippy for ice cream, this family-run retreat serves up good food and coffee too. Di Meo’s, Marine Avenue Whitley Bay, NE26 1LX, tel 0191 252 3814, www.facebook.com/ DiMeosIceCream MORWICK DAIRY ICE CREAM Made at the dairy farm just outside the pretty village of Warkworth in Northumberland, the traditional farmhouse-style ice cream from Morwick Dairy comes in an amazing variety of flavours including Rhubarb and Ginger, Apple Crumble, Oreo Cookie and more. The unique flavours are available daily in the parlour, which is part of the dairy farm which supplies the milk used in the ice cream. Morwick Farm, Acklington Morpeth, NE65 9DG, tel 01665 711 210, www.royaldouble.com VALLUM FARM With ice cream produced daily onsite by Vallum Little Dairy, the Ice Cream Parlour at Vallum Farm is an absolute treat. There’s also a Tea Room, outdoor play paddock, and farm walks to enjoy, making for an afternoon out for all the family. Vallum Farm, Military Road East Wallhouses, Newcastle NE18 0LL, tel 01434 672 360 www.vallumfarm.co.uk
ARCHERS On the outskirts of Darlington at New Moor Farm, Archers is known for its quaint ice cream parlour just 15ft froom the Jersey herd’s milking parlour. Using only the best ingredients to complement the luxurious Jersey cream, flavours including Lemon Cheesecake are available daily alongside the original Archers Simply Jersey Ice Cream. With cones, sundaes and desserts including waffles and crêpes there’s something for everyone. Archers is also in Richmond and Redcar. Archers Jersey Ice Cream New Moor Farm, Walworth Road, Darlington, DL2 2UD, tel 01325 300 336 ww.archersjerseyicecream.com LICKETY SPLIT Home to multiple award-winning ice cream made on the premises, the 1950s-inspired Lickety Split ice cream parlour is a great place to take a break and enjoy a sundae on a sunny summer afternoon. Winner of national ice cream prizes in 2016 and 2017, we love the fun atmosphere and the packed menu of ice creams and sorbets which are made with spring water sourced a mile from the parlour). There are also sundaes, milkshakes, smoothies, hot dogs and burgers. Lickety Split, North Terrace Seaham, SR7 7EU, tel 0191 581 0719, www.lickety-split.co.uk
Archers is known for its quaint ice cream parlour on the outskirts of Darlington at New Moor Farm, where the Jersey Ice Cream is made with local luxury milk, produced by the pedigree Newmoor herd of Jersey cows.
b crepes b cakes b sandwiches b Waffles b Archers speciality coffee and takeaway tubs b
find us at We're social
New Moor Farm, Walworth Gate, Darlington, DL2 2UD 01325 300 336 (open 10am - 8pm) Unit 2-3 The Station, Richmond, North Yorks, DL10 4LD (open 10am - 6pm) 28-29 Palace Hub, The Esplanade, Redcar, TS10 3AE, 01642 296 502 (open 10am - 8pm)
www.a rc h e rs j e rs e y i c e c re a m.c o m
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KITCHEN KIT If it looks or tastes good, then it should be in your kitchen!
HAM PER TIM E
TAKE A STAND
Hampers aren’t just for Christmas, you know, and bespoke gift hampers are easy for a birthday, anniversary, special occasion or even a romantic picnic. You choose whatever the recipient likes, from malt whisky to artisan pastas, the price depends on content, and it can be packaged in a wine box or bag at Il Piccolo St Helen’s Street, Corbridge, NE45 5BE, tel 01434 634 554 www.ilpiccolo.co.uk
Love these original 1930s American jadeite milk glass cake stands from the 1930s. Buy all three sizes to create the perfect stack. From £32 at RE, Bishops Yard, Main Street, Corbridge, NE45 5LA tel 01434 634 567 and online at www.re-foundobjects.com
GINGER SPICE Add some zing to puddings, ice cream, fruit and crêpes with this ginger syrup by The Ginger Party, £5.75 at Daniel Farm Sled Lane, Wylam, tel 01661 853 849 www.facebook/danielfarmwylam
FLASH FLASK Stay cool with this Black and Blum thermoflask – one of an extensive range of musthaves from this hip design house run by two Northumbria uni old boys. £19 in white or stainless steel at Stangers, Brentwood Ave, Newcastle NE2 3DH, 0191 281 8563, www. stangerscookshop.co.uk
FLOWE R POWER Bring the sunshine inside with this gorgeous Portmeirion Blooms range in Sunflower, from La Cookshop, Milkhope Centre, Berwick Hill Rd Seaton Burn, Newcastle NE13 6DA, tel 01670 789 142 www.lacookshop.co.uk
PIZZA POWER For the ultimate pizza, the Uuni 3 wood-fired outdoor oven takes the cost, bulk and hassle out of using a wood-fired oven. Run on energy-dense, inexpensive wood pellets, it reaches 500°C in 10 minutes and can cook a pizza in an incredible 60 seconds. £199.99 at www.lakeland.co.uk
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BY ROYAL APPOINTME NT Add an upmarket tone to your dinner with this range of sauces from The Sauce Queen in flavours including Lobster, Cropwell Bishop Stilton, Diane Brandy, and Black Truffle Cream from £3.50 at Brocksbushes Styford Roundabout, Stocksfield NE43 7UB tel 01434 633 100, www.brocksbushes.co.uk
KITCHEN KIT JUST BE-COUS Make midweek dinners easy with this Gustosecco couscous, risotto and paella mixes, from £3.29 at Blagdon Farm Shop, Milkhope Centre, Berwick HIll Road, Seaton Burn, Newcastle, NE13 6DA tel 01670 789 924, www.theblagdonfarmshop.co.uk
GLASS ACT
COOL BLU E Original 1930s-1950s TG Green Cornishware - left to right, lidded tureen £45, lidded refrigerator jug £45, and salt pot £52 at Vintage at the Tower, Hill Street, Corbridge, tel 01434 632 186 www.facebook/VintageAtTheTower
Add a touch of glass to your barbecue with this 100% recycled glassdrinks dispenser, £25.95 at Bradley Gardens, Sled Lane, Wylam NE41 8JH tel 01661 852 176 www.bradley-gardens. co.uk
CHE ESY DOES IT If you love cheese, you’ll love these pickled walnuts, pears, and cherries from from The Fine Cheese Co, from £4.99 at Carruthers & Kent, Elmfield Road Gosforth, Newcastle NE3 4AY, tel 0191 213 1818, www. carruthersandkent.com
DISHY Who can resist this antique finish butter dish, £25 at M&S, www. marksandspencer.com
TOP EFFORT Celebrate high days and holidays with vintage kids cake toppers and cases, £5.95 at www.dotcomgiftshop.com
WH ISKI NG ON A STAR Add some colour to your omelette making with this Splash multi-coloured silicone whisk, £3 at Corbridge Cookshop, Middle Street, Corbridge NE45 5AT, tel 01434 632 582, www.corbridgecookshop.co.uk
QUACKE RS A tea plate. With ducks on it. What more could anyone want? £6 at www.cathkidston.com
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HEALTHY APPETITE SM I LES B ETTE R
Happyfood! We all know that food can be therapy, but the preparation can be a chore. Enter chef Catriona Macdougall, who we reckon has hit on something big with her new venture, Cook Yourself Happy, as Dean Bailey discovers
F
ood and a natter can brighten every day – even the fifth consecutive day of driving rain in July. Walk into the kitchen of Catriona Macdougall, private chef turned food blogger who has popped up at Vallum Farm for its events and weddings, spend a couple of hours talking about food, the many delights and horrors of private cheffing and just about anything else you can think of, and you’ll leave feeling much warmer inside. Trained in her hometown of Edinburgh before working privately around the UK and in Europe and in Glasgow’s famous Ubiquitous Chip, Catriona launched Cook Yourself Happier in late 2016. The blog is home to recipes, video cooking demos and ideas, “for when you feel flat as a pancake and really can’t be bothered, to when you feel tip top terrific as the perfect souffle and everything in between,” as Catriona puts it. www.cookyourselfhappier.com
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The blog is affiliated with mental health charities Mind, Time to Change and Bipolar UK, and Catriona is hoping to share her knowledge to support people suffering with mental health issues and spread the word of happy cooking and mental health. An idea born out of reading Ruby Elliot’s It’s All Absolutely Fine, a book of cartoons which tracks her daily struggles with mental health and wanting to use her own skills to help people, Catriona believes the most important thing is cooking to match your mood. “When I’m feeling down I’d live on peanut butter on toast, though that’s not the best for you. “So many people jump into junk food when they’re feeling down and can’t be bothered so I wanted to help people make things in advance or have the tools to do things quickly and easily so they have something to grab from the fridge or the freezer on awful days,” explains Catriona. “Soups, juices, individual meals, and things that can be
divided and plated up are all easy to do when you’re not feeling your best and take no effort or thought when you’re hungry.” So what are the secrets? “Keep it simple, seasonal where you can, get as much fruit and vegetables as possible in there and cook things that you like to eat. “It’s an old idea, but fish really is fantastic for you with all its Omega 3. If you can follow a Mediterranean diet of fish, lean meat, chicken, pasta, fruit and veg, and olive oil – it can make an enormous difference to your mood. “I’m not a hardcore diet planner. If you make them yourself, without any additives and preservatives, biscuits and cakes are perfectly good for you. If you want to have a blether, which is so important for your mental health, you need a cuppa and a piece of cake don’t you?” A lot brighter, at least on the inside, thanks to blether and a breakfast juice, it’s time to head back into rainy Northumberland. Recipes over the page...
HEALTHY APPETITE
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HEALTHY APPETITE
catriona’s spinach and watermelon whiz juice SERVES 1 This is how I like it, but you can add more of any of the ingredients if you like. A perfect start to your day, the spinach is in season at the moment so it’s at its best, plus it’s known to restore energy, is rich in iron and packed with vitamins A, C and K. The watermelon is vitamin C and Lycopene (you can read all about the health benefits of these on my blog). Ingredients: 250g fresh spinach 1/4 watermelon 1 green apple 1 sprig fresh mint Method Place in blender, whiz, and serve over ice.
Raspberrytart
Salmon,pea and asparagus pasta
SERVES 1-2 Ingredients For the shortcrust pastry: 200g plain flour 175g caster sugar 200g butter cut into cubes 1 egg yolk For the filling: 250ml milk 1 vanilla pod split 4 egg yolks 2 tbsp caster sugar 1 tbsp plain flour 1 tbsp cornflour 100ml double cream
SERVES 2 Ingredients 200g pasta of your choice 100g asparagus tips 1 salmon fillet 1 tablespoon lemon juice 100g crème fraîche 50g frozen peas 1 tbsp fresh basil splash olive oil salt and pepper Method Heat the oven to 180C/Gas 4 and pop the salmon in a roasting tin with a splash of olive oil and season with salt and pepper. Cook for 10 mins (the fish should just begin to flake to the touch when it’s cooked). Bring a saucepan of water to the boil and add a pinch
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of salt. Cook the pasta according to the instructions. Just before the pasta is ready, add the asparagus tips and peas to the pan. Cook for 2 mins so the asparagus and peas keep their gorgeous colour. Drain well. Stir in crème fraîche, lemon juice, basil and flake the salmon into the pan. Season to taste.
Method For the pastry, pop all the ingredients apart from the yolk in a food processor and blend. Add the yolk and whiz until it forms a soft ball of dough. Wrap in cling film and refrigerate for 20 mins. Line individual tart cases with pastry, cover with greaseproof paper and
baking beans. Bake at 180C/Gas 4 for 10 mins. Remove beans and pop back in the oven for 5 mins until golden brown. Leave to cool. For the filling, gently heat the milk and vanilla pod in a pan. In a separate bowl whisk together the egg yolks, sugar and flour. Pour the warm milk over the egg mixture and then sieve into a clean saucepan. Return to the heat, whisking until thickened. Once cool, whip the cream, fold it into the custard mix, fill the tart cases and top with fresh raspberries.
Gateshead’s great outdoors Gateshead has a strong industrial heritage, but did you know that today over half of Gateshead is made up of countryside?
There is so much to see and do in Gateshead’s great outdoors; with a rich history, a beautiful natural environment, a fantastic variety of wildlife, and a thriving network of businesses selling local produce, and all just minutes from the A1.
Find out more at
gatesheadsgreatoutdoors.com
You can choose from a number of ways to explore the area; from taking a casual stroll through the country parks to mountain biking, and you may even spot one of the reintroduced red kites, a roe deer, otter or fox as you go.
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TheLast Word This month: EMANUELE ORTO, IL PICCOLO CORBRIDGE Let’s start at the beginning, what do you eat for breakfast? Lots of fruit. I’ll occasionally treat myself to an English breakfast - but not too often! What about your go-to guilty pleasure? I’m definitely a carnivore. I love beef and richly flavoured game – pheasant, rabbit, venison, guinea fowl. I’m also a big fan of smoked salmon.
ITALIAN JOB
What’s your favourite dish on the menu right now? Crab ravioli. Who’s the most famous person you’ve cooked for? There have been a few, particularly when I worked in London near Pinewood Studios. Michael Flatley, Terry Wogan, Steve Cram, Jimmy Nail, Tim Healy and Denise Welch to name a few off the top of my head.
Your last meal on earth? Some amazing cheese and a large antipasto. What can I find in your home fridge right now? It’s almost empty because I eat at the restaurant a lot. There’ll be a good piece of cheese, some salami and a bottle of wine at all times though.
What’s your most important bit of advice? Use your passion, creativity and determination! And keep your customers happy.
Which ingredient would you grab if you could only choose one? Basil – it has a rich flavour that complements so many ingredients. What nature supplies is simple and good, so I try to embrace the quality of natural produce in everything I do. You’re in the kitchen a lot so we imagine you have plenty of essential kit. Which is the most important? Gas! And my chef’s knife: it really is a part of my hand. You must have plenty of cook books. Which is your favourite? Il Cucchiaio d’Argento – translated into English as The Silver Spoon. The passion, pleasure and culture of Italian cuisine has attracted chefs from all around the world. Italian chefs cook because they love it. Sicily, where I
grew up, has a cuisine which has adapted to so many tastes. It has been conquered by Turks, Persians, Normans and Romans and these tastes have been absorbed into the gastronomy of Sicily. We Italians love food; that’s what we are.
What would you be doing if you weren’t a chef? I’m a great movie lover. If I could do anything, apart from cooking, I’d love to direct movies.
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? Carrots, onions, celery, basil, tomatoes, fresh sausage, garlic and pasta. Simple and delicious! Last one, who gets your vote for greatest cook ever? Bruno Serri. He still works at the Old Inn, Saux d’Oulx, Turin. He’s the best chef I have ever worked with and he trained you with passion. Without passion, a chef is nothing.
Emanuele Orto and wife Pam run Il Piccolo restaurant, delicatessen and wine bar in Corbridge www.ilpiccolo.co.uk
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NOW OPEN: 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