ISSUE 45
www.appetitemag.co.uk
September/October 2017
TICKLE YOUR TASTEBUDS...
s e p i c 26 fab re
falling in love again A LOVE LETTER TO THE SEASON OF MISTS AND MELLOW FRUITFULNESS
inside Season’s eatings // Just peachy // Top tarts // Escape to the country
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Editor reflects upon the work of a leading chef whose menus cater for every preference A vegan friend of mine was recently served a plate of rice and mircrowaved tinned mushrooms swimming with brine at a restaurant which had two days previously told her over the phone they would be delighted to cater for her. Furthermore, they treated her like a crazy person, thoroughly spoiling what was supposed to be a celebratory dinner.
for his talent for vegan food (see our review on p21). This is quite a revelation - a talented chef who doesn't expect the non-omnivore to order off-piste, and whose veggie/vegan/gluten-free etc alternatives are every bit as good as everything else he serves.
Scandalous, I’m sure you’ll agree, yet not so uncommon. Similarly, coeliacs, the glutenintolerant and shellfish allergic complain of being branded faddy, yet I've seen not an eyebrow raised in establishments where X or Y toddler will eat only chocolate ice cream.
As someone who loves food and cooking for others, I relish the opportunity to explore new ingredients, and vegan cooking presents wonderful opportunities to explore and experiment with no end of delicious grains and veg which many people wedded to meat and two veg, eggs and dairy may never see.
Bravo then, for chefs who recognise that everyone deserves to be served great food, whatever their dietary requirements. Rhian Craddock, of the excellent Feathers Inn at Hedley on the Hill, near Stocksfield, Northumberland, is renowned for his commitment to superb local game, meat, fish and dairy, and is now gaining a name
As we enter a new season - my favourite for fresh vegetables - let's all be more open to other folks' food preferences and, like Rhian, welcome them all. Happy Jane Pikett, Editor seasonal eating!
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appetite. TICKLE YOUR TASTE BUDS...
Editorial 01661 844 115
Jane Pikett - jane@offstonepublishing.co.uk
PLACE YOUR ORDER 4FoodieCLUB offers and prizes 5 DATE Fill your diary, folks 6 FEEDBACK Foodie news and views 10 BUTCHER George Payne's classic BBQ burger 13 FISH Graham's Singapore king prawns 14 IN THE GARDEN Vallum's chef goes green fingered 17 DAVE COULSON Our chef's rock 'n' roll summer 21 REVIEW The Feathers Inn, Hedley on the Hill 22
SEASON'S EATINGS The pick of the season's best produce
26
THE GRAZER Anna's new recipes are just peachy
28 THE GOOD LIFE The organic growers living the dream 32
ROLL WITH IT Pastry tarts to make your heart sing
34 BY THE SEASIDE A foodie tour of Amble
Advertising 01661 844 115
38 MAGIC MUSHROOMS The farmer turned food innovator
Website www.appetitemag.co.uk
42 KITCHEN KIT Treats for every foodie's kitchen
Joanne O’neil - joanne@offstonepublishing.co.uk Claire Zorlutuna - clairez@offstonepublishing.co.uk
Designed & Published by
46 LAST WORD With Troy Terrington
Unit One, Bearl Farm, Stocksfield Northumberland, NE43 7AL Photography Nicky Rogerson www.nrphotography.co.uk Peter Skelton www.photo-psp.co.uk
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CLUB
Local Multi Award Winning Farm Shop. Awarded Butchers Shop and Farm Shop of the year. • Fully stocked butchery counter • Cooked Pies / Pork Pies • Local & Continental Cheeses • Quality fresh fruit and veg
Hampers & Vouchers Available – Why not visit our cafe where you can dine in comfort! – We look forward to welcoming you to Knitsley!
£5 TO SPEND AT DANIEL FARM TEA ROOM appetite readers who spend over £20 at the butchery counter at Daniel Farm, Wylam, will receive a free £5 gift voucher to spend in the Tea Room*, where the homemade cakes and pastries, snacks and meals are sure to please. Offer available until October 10, 2017. Daniel Farm, Sled Lane, Wylam NE41 8JH tel 01661 853 849, www.facebook.com/danielfarmwylam
Knitsley Farm Shop East Knitsley Grange Farm, Knitsley, Consett DH8 9EW Open: Mon ~ Closed • Tues to Sat ~ 9am til 5pm • Sun ~ 9am til 4pm Tel: 01207 592059 www.knitsleyfarmshop.co.uk Closed Easter Sunday
BURGER, FRIES AND A DRINK JUST £7.95 2007
2017
BISTROT FRANÇAIS CELEBRATING 10 YEARS...DÉJA
Classically French... EARLY BIRD 3 Courses - £17.95 Mon - Wed 6-9pm Thurs - Sat 6-7pm LUNCH 3 Courses - £16.95 Mon - Sat 12-2pm 4-6 GILESGATE, HEXHAM, NORTHUMBERLAND NE46 3NJ
Tel 01434 609 943 www.bouchonbistrot.co.uk
appetite readers who stop by at The Garage Bar and Grille in Burnhope, Co Durham can refuel with any burger with homemade chips, salad, dip and an alcoholic drink for just £7.95*. Offer available until October 10, 2017. Garage Bar and Grille Pavilion Terrace, Burnhope, Co Durham, DH7 0DN tel 01207 528 999, www.garagebarandgrille.co.uk
£5 OFF AFTERNOON TEA AT COQUETVALE HOTEL The Coquetvale Hotel in Rothbury is offering appetite readers its indulgent afternoon tea for £11.95pp (instead of £16.95)* Afternoon tea is served daily at this elegant hotel 2pm-5pm and includes delicate sandwiches, homemade scones, macaroons and cakes, Ringtons loose leaf tea or coffee. Offer available until October 10, 2017. Booking essential. Coquetvale Hotel, Station Road, Rothbury NE65 7QJ, tel 01669 622 900 www.coquetvale.co.uk *On production of this magazine or a print-out of the offer from www.appetitemag.co.uk
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IT'S A DATE!
SUNDERLAND RESTAURANT WEEK DATE: SEPTEMBER 9-17
Sunderland's third restaurant week will showcase food across the city with special two and three course menus for £10 or £15. The week will also see cafés having their chance to shine with a £5 daytime offer. To see who is taking part and for more info see www.sunderlandbid.co.uk/ offers/restaurant-week
SEASONAL WILD FOOD
DATE: SEPTEMBER 10 Join forager Bruce Ferguson from Wild North Discovery on an exploration of the wild food in season in autumn. This is the time of year to gather nuts, collect and process wild fruits, harvest wild roots and enjoy the flavours and textures of the wild at Hamsterley Forest, Co Durham, 1.30pm-4.30pm, £15, booking essential. www.natureholiday.co.uk
ALNWICK FOOD FESTIVAL DATE: SEPTEMBER 16-17
All the tastes of the region plus a few more in the heart of lovely Alnwick. Enjoy food stalls, chef demos, Alnwick Beer Festival and entertainment. www.alnwickfoodfestival.co.uk
PERFECT PASTRY WITH SIMON HICKS DATE: SEPTEMBER 22
Watch in awe (and learn a thing or two) as chef Simon Hicks guides you through hot water pastry, puff pastry, short crust and sweet, plus all the techniques you need to create pastry perfection. Includes tea and coffee and pastry treats at The Gatehouse at The Lord Crewe Arms, Blanchland, 11am. £36.75. www.lordcrewearmsblanchland. co.uk
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
SECRET GARDEN SUPPER CLUB AT WILDFLOWER DATE: OCTOBER 7
In a genius partnership, the excellent Secret Garden Supper Club is pairing up with the fabulous Wildflower vegan café in Newcastle to present a monthly Saturday five course dinner. The theme for October is mushroom and elderberry and guests are seated at communal tables of 3-6 people. Bring Your Own drinks, £18. www.wildflowernewcastle.com
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.
PERFECT PASTA DATE: SEPTEMBER 16
Enjoy a day of authentic Italian pasta making including beautifully stuffed ravioli and tortellini as well as homemade breads and a regional dessert using authentic Italian ingredients, washed down with outstanding Italian wine. £99pp including refreshments, lunch, wine and coffee plus your own apron and recipe pack to take home. 9:30am-4:30pm, Blackfriars Restaurant, Newcastle. www.blackfriarsrestaurant.co.uk
Il Piccolo, Corbridge
COFFEE SHOP – Delicious home made cakes, English breakfasts, tasty snacks, made with scrumptious ingredients from our butchery. Summer time BBQs. Afternoon Tea.
CRAFT BEER CALLING DATE: OCTOBER 26-28
Craft Beer Calling at Wylam Brewery, Newcastle is all about beer, gin, wine, great music, a sumptuous street food market and an artisan cider cellar. Cheers! www.craftbeercalling.com
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 appetitemag.co.uk
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FEEDBACK
FEED...BACK REAL FOOD FROM PASSIONATE PEOPLE
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! TASTE THE AUTUMN AT BLAGDON • Traditional butchers with modern ideas – try something new! • Back by popular demand - Blagdon Free Range chickens • 28 day matured Rare Breed beef from here at Blagdon • Freshly picked seasonal Blagdon vegetables • Biggest selection of Northumbrian Game
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
WHY NOT TRY OUT OUR NEWLY REFURBISHED CONSERVATORY OR DINE AL FRESCO ON OUR ALL WEATHER MEDITERRANEAN TERRACE
Serving exceptional Mediterranean holiday dishes Relax, share and enjoy each others company! Spanish Night - 19th September Greek Night - 17th October (ask for more details) Live Music Every Saturday. Parties of all sizes catered for. 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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SLOE JELLY Ingredients 1kg sloes 2kg apples, chopped, peel on juice and zest of ½ lemon 1kg (approx) sugar Method Place sloes in a jam pan and add just enough water to cover. Bring to the boil and simmer until the fruit turns to a pulp (mash a little to help them along). Add the chopped apples and the juice and zest of half a lemon, bring to the boil, simmer until pulpy again,
and leave to cool. Strain the pulp overnight through a fine muslin into a suitable container – don’t squeeze the bag or you will get cloudy jelly. The next day, weigh the juice you have and add 450g sugar per 500ml. Place over a medium heat, stir until it comes to the boil and skim off any scum. Boil until it reaches setting point (use a sugar thermometer or place a dessertspoon on a cold saucer, leave for 1 min and run your finger through it – if it wrinkles, it’s set), then ladle into sterilised jam jars and seal.
CHEESY DOES IT
GEORGE BEEFS UP RACE TEAM
Good luck to Northumberland Cheese Company, nominated in the Great British Cheese Awards for Best Artisan Maker and Best Hard Cheese for its Northumberland Nettle, and for Knitsley Farm Shop, which has been shortlisted in the Rural Business Awards 2017. Results are announced in October. www.northumberlandcheese.co.uk
George Payne Butchers beefed up Newcastle University Racing team’s bid for glory at Silverstone. Competing against 70 other universities, Newcastle became the first UK team to compete in an all-electric car, posting the fastest time and coming joint first in the endurance event. George Payne provided the team with meat for three BBQs. www. georgepaynebutchers.co.uk
FEEDBACK QUEEN OF TARTS Hats off to reader Suzanne Ramsay from Ponteland, who sent in this photo of her fabulous cherry frangipane tart, which she made with cherries from her own garden. Can you beat it? Send us a photo and we’ll tell you!
BISTRO SETS SAIL
ART DECO CINEMA CAFE
Normandy poussin with black pudding hash and fried egg
Hotel du Vin Newcastle has unveiled a stunning new bistro which reflects its nautical roots with murals inspired by the building’s maritime past. The launch of the bistro coincides with a new barbecue-inspired menu available for private parties. City Rd, Newcastle, NE1 2BE tel 0191 389 8628, www.hotelduvin.com
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
ON THE ROAD The brains behind The Botanist in Newcastle are on the road with a new mobile cocktail bar. New World Trading Company’s Citroen HY is called The Wanderer, is sponsored by Plymouth Gin and is available to hire, complete with staff to serve drinks, cocktails, cocktails and world ales. www. thewanderer@nwtc.uk.com
TOP FIXE Nice work on the part of head chef Andrew Wilkinson and the team at artisan at The Biscuit Factory on their new Prix Fixe menu, which features a handpicked selection of ingredients from great suppliers such as Hodgson’s Fish and forager Andy Young. Our pick of the September menu - the grouse pithivier and the apple parfait. artisan at The Biscuit Factory, Stoddart Street, Newcastle NE2 1AN, tel 0191 260 5411, www.artisannewcastle.com
Image credit: Sean Elliott
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FRESH COFFEE • DAILY SPECIALS • MADE TO ORDER
The
Watling Coffee House
Serving Corbridge and its visitors since 1979 11 Watling Street Corbridge NE45 5AG Tel: 01434 634425
FRESH COFFEE • DAILY SPECIALS • MADE TO ORDER
HOMEMADE • HOT FOOD • SCONES • CAKES • SOUPS
STARTERS
HOMEMADE • HOT FOOD • SCONES • CAKES • SOUPS
Vintage Style Cafe
BY THE SEASIDE
Offering Homemade Cakes, Sandwiches and Afternoon Tea
The food at the Briar Dene in Whitley Bay has reached new heights since its refurbishment by the Sir John Fitzgerald group (Crown Posada, Café Royal etc), which includes a new takehome seafood counter serving up classic fish and chips, crispy squid, battered scallops and more - perfect for enjoying on the beach across the road. The grace of the old Edwardian building has been given a touch of New England charm. There’s an attractive terrace and chef Adrian Watson and his team of have created a varied menu ranging from contemporary seafood to twists on modern British classics with a firm focus on local produce. The inspiration for the menu is the ready availability of fresh local seafood and fantastic produce from Northumberland. The Briar Dene, The Links Whitley Bay, NE26 1UE, tel 0191 2520926, www.sjf.co.uk
Gift Vouchers Available White Swan Centre, Killingworth, North Tyneside NE12 6SS Tel: 07733 895579 Open Mon-Fri 10am - 3pm
ITALI AN DINING in the heart of
NEWCASTLE Situated under the Tyne Bridge in the heart of Newcastle’s popular Quayside, Uno’s is a family-run restaurant which has been serving the finest traditional Italian food since 1989. 18 SANDHILL, QUAYSIDE, NEWCASTLE UPON TYNE, NE1 3AF TEL 0191 261 5264
www.unosrestaurant.co.uk
IT’S IN THE EATING...
Congratulations to some of our favourite producers, who have taken a clutch of accolades in the prestigious Great Taste Awards. Sweethart Coffee and Cake in Consett took a star each for its amazing Blackhill stotties and its fabulous baked egg custard. One of our favourite street food providers, The Sweet Beet in Newcastle, took a star for its Maple Bacon Jam. Artisan baking company Burtree Puddings, near Darlington, took two stars each for its Ginger Pudding with Ginger Sauce and Ginger Pieces and its Sticky Lemon Pudding and Tangy Lemon Sauce, and one star for its Treacle Parkin Pudding and Treacle Toffee Sauce, taking Burtree’s Great Taste Awards tally to 34. Bravo, all of them!
7 n eek pe w O sa y da
Homemade Soup, Scones, Cakes & Afternoon Teas GLUTEN FREE OPTIONS
26 Middle Street, Corbridge, NE45 5AT Tel: 01434 633130 www.masseystearoom.co.uk
Massey’s Traditional tea room
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Burtree Puddings' Ginger Pudding with Ginger Sauce and Ginger Pieces
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
Christmas Fayre CORB RI DG E, NORTH U M B E RLAN D, N E43 7U B FREE ENTRY AND CAR PARKING
9TH, 10TH, 11TH & 12TH NOVEMBER 2017 10AM TILL 4.30PM EACH DAY Don’t forget to order your Christmas Goodies... - Fresh Turkeys, Ducks, Geese and Chickens - Fresh Cut Christmas Trees, Wreaths, Holly & Mistletoe - Homemade Mince Pies, Christmas Puddings etc
TE L: 01434 633100 • www.brocksbushes.co.uk • caroline@brocksbushes.co.uk
A great day out! Not to be missed! Three huge marquees full of wonderful things for Christmas. Unusual gifts, food and wine. FARM SHOP: closes at 6pm TEA ROOM: closes at 5.30pm every day
Make a day of it... Visit our Tearoom for a Light Snack, Lunch or Afternoon Tea!
CHRISTMAS TASTING WEEKEND 8th & 9th DEC 2017 11am to 3pm appetitemag.co.uk
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From Jam Jars to Preserve Jars and Jam Pans to Jam Funnels
All the essentials for preserving the wonderful produce that is around at this time of year.
The Milkhope Centre, Blagdon Northumberland, NE13 6DA Call us: 01670 789 142 www.lacookshop.co.uk Open: Mon-Sat 10-5 | Sun 10.30-4
Situated in the small fishing village of Craster. Take a breathtaking walk to Dunstanburgh Castle (recently voted in the top 5 walks in Europe)
COME AND HAVE A CREAM TEA AFTER AN AUTUMNAL WALK ALONG THE COAST • 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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Butcher
CLASSIC BEEF BURGERS WITH CHEESE
BUTCHER
As I write, it's still the BBQ season (just) and this is an all-time favourite recipe - beef mince seasoned, shaped into burgers and finished with slices of cheese. A failsafe burger recipe for the barbecue which can just as easily be cooked indoors if the weather lets you down. www.georgepaynebutchers.co.uk Ingredients 450g beef mince salt and fresh ground black pepper 4 slices cheddar cheese burger rolls onion rings salad leaves and tomatoes relishes Method Place the mince in a large bowl and season. Using slightly damp hands shape the mixture into four
9cm burgers. Cover and chill for 20 mins. Cook on a prepared barbecue or under a pre-heated moderate grill for 6-8 mins on one side. Turn the burgers over and continue to cook for a further 5 mins. Add the cheese and continue to cook for a further minute or until the cheese just melts. Serve with rolls, onions, salad leaves, tomatoes and relishes. Recipe: Butchers Q Guild www.simplybeefandlamb.co.uk
STARTERS CHEERS!
Nice work on the part of Lakes Distillery, which has released five new liqueurs in 70cl and way-too-easy-to-down 20cl bottles. Lakes Elderflower Gin Liqueur, Espresso Vodka Liqueur and Salted Caramel Vodka Liqueur are joined by Espresso Vodka Liqueur, Sloe Gin Liqueur and Damson Gin Liqueur and they make for a pretty quinsome in their colourful livery. They all retail at £15 for a 20cl bottle and £27.95 for a 70cl bottle.
www.lakesdistillery.com
‘TIS THE SEASON
At the risk of setting off a pre-Christmas panic among readers when we still have more than three months to go, we felt we had to alert you to the newly released dates for Brocksbushes Christmas Fayre, which is over four days, November 9-12. If you know your Christmas fayres, you will also know that this is the big boy, packed with unusual and individual gifts, great local produce and quality wine over three big marquees. This is the Christmas event for those who love Christmas and being ready for it well in advance (unlike us). Free parking, free entry, and the farm shop and tea room are open too. Mulled wine, anyone? Brocksbushes Farm, Corbridge, Northumberland
NE43 7UB, www.brocksbushes.co.uk
AWARD WINNING FARM SHOP & TEA ROOM
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! Try our ‘Rare Breed Belted Galloway Beef’ from superbly flavoured steaks to tender tasty slow cooked stews - Try today and taste the difference!
FARM SHOP:
Offering a selection of fresh local produce, cheese, jams, chutneys & breads. A good range of craft beers and Artisan Gin.
TEA ROOM:
A cosy, friendly place offering a selection of breakfasts, daily specials, homemade sandwiches, cakes, scones, speciality teas and great coffee.
Open: Mon-Fri 9.30am-4.30pm | Sat & Sun 9.00am-4.30pm Sled Lane, Wylam – Tel: 01661 853849
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STARTERS
Coffee Shop • Buffets • Parties • Special Occasions
Delicious homemade food, cakes and daily specials made fresh to order - sit in or takeaway. Serving breakfast, lunch and afternoon teas.
FINE EXPERIMENT Open 7 days
Mon-Fri 8am-4.30pm | Sat & Sun 9am till 4pm T: 01661 823902 | M: 07715 841163
The Experimental Diner supper club’s been out and about again, popping up this time at Newcastle Castle with chefs Simon Hicks from The Lord Crewe Arms, Troy Terrington of Dobson and Parnell, and Dan Robertson from Hawthorns. Over the course of three evenings, guests enjoyed dishes including mackerel three ways, rare breed pork, courgette risotto and rump of Brookfield Farm veal in the Great Hall. Watch the website for more dates. www.theexperimentaldiner.co.uk
13A Bell Villas, Ponteland, Newcastle upon Tyne NE20 9BD
14 bedroom hotel with restaurant, bar and events
ALL ABOARD Whether you are planning a wedding, family celebration, or simply looking for a smart restaurant with a relaxed atmosphere serving superb food with a well-stocked bar and an excellent selection of wines. Restaurant open for dinner each night, serving refreshments and afternoon teas and Sunday lunch. Seasonal events throughout the year including Christmas and New Year. Why not give us a call? Take advantage of our Appetite readers offer and receive a 10% discount on all food –quote APP01
Station Road, Rothbury, Northumberland NE65 7QH
01669 622900 stay@coquetvale.co.uk www.coquetvale.co.uk
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Great work on the part of Paul Johnson and Kelly Hopkins, who took over The Ship Inn, Wylam in July and aim to become one of the best gastro pubs around. They’ve recently moved back to the North East after three years in Cornwall where Paul, who made his name in quality kitchens including Close House, has been working with none other but the double Michelin-starred Nathan Outlaw. Small plates on Paul’s excellent menu, which has ingredients sourced from the likes of Hodgson’s fish of Hartlepool and Hall’s Butchers of Corbridge, include whisky cured salmon with pickled cucumbers and crème fraîche, and crispy monkfish cheeks with curry mayo. Main plates include mackerel on toast with heritage tomatoes and anchovy ketchup, and lamb’s liver with crispy bacon, mash and onion gravy. The Sunday lunch is a belter, there’s a special Shipwrecked beer created for the pub from Theakston's, and it’s dog friendly too! The Ship Inn, Main Road, Wylam, NE41 8AQ tel 01661 854 538, www.theshipinnwylam.co.uk
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!
NFARM ORTH ACOMB SHOP (Est 1978)
NORTH ACOMB’S OWN Aberdeen Angus Beef, Spring Lamb and Pork LAMB FREEZER PACKS AVAILABLE TO ORDER
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
SINGAPORE CHILLI KING PRAWNS SERVES 4 Ingredients 500ml vegetable oil 3 large banana shallots, thinly sliced 500g king prawns, peeled to tail 6 tbsp fresh ginger, peeled and finely chopped 6 cloves garlic, finely chopped 6 red chillies, finely chopped 50ml water 3 tbsp dark soy sauce 4 tbsp tomato ketchup 3 spring onions, finely sliced Method Heat 400ml of the oil in a pan
until hot (160C if you have a thermometer), add shallots and fry until golden brown and crispy. Set aside. Add the rest of the oil to a wok. Add the prawns and fry for 3 mins, adding the ginger, garlic and chillies after 1 min cooking. After the 3 mins, add the water, soy sauce and tomato ketchup. Cook out for a further minute until the sauce is reduced then add the spring onions. To serve, spoon the prawns onto plates and sprinkle with the crispy shallots.
THE GUILD
OF MASTER CRAFTSMEN
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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dig this VICKY’S GAR DE N
HOT STUFF
View a selection of menus from great places to eat, sign up for discount vouchers too
15%
food discount voucher for Craster Arms Beadnell. sign up on our website
www.northumberlandeats.co.uk
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Between planting, picking and serving all the produce from our kitchen garden, our newest team member, Richard Jack, head chef of our Tea Room, has been toiling in the heat with my husband Peter to keep the cogs turning. There have been some interesting shades of sunburn! It is a great asset to have a chef who is so interested in the growing. It inspires the dishes he creates, such as his garden salad packed with flavour, his beetroot side dishes and crunchy radishes that you just don't get in the shops because they are best eaten fresh. We have even been managing to pick the cherries this year (sometimes they fail) and get them onto the plates. We've pickled them, rippled them and popped them on top of the ice cream sundaes, and there has been a bountiful crop indeed, all round the yurt woodland. We’ve even found a massive copse of wild raspberries this summer, and they've been amazing.
Now, as we move into autumn, my favourite crops come to the fore - plums, apples and pears. I love how versatile they are and of course they're all free food. Speaking of which, the brambles are probably going to be stunning this autumn as it's been a bumper summer for soft fruit in this area. The wedding team and I are off to The Big Grill festival in Ireland on a research trip to see how we can best introduce open flame slow-roasted meats to the wedding offering. You know that feeling when you arrive at your mum’s for Sunday lunch and the smell drives you crazy? We want to recreate that - and we might need to sample a Guinness or two while we’re there. My top tip for pies (apart from ours of course) is The Amble Butcher. Peter Forsyth had just baked off his mince pies the other day when we arrived, and I'm not kidding, I could have eaten ten of them! See you next edition…
Vicky Moffitt and her husband Peter own Vallum, the food destination and wedding venue on Hadrian’s Wall, eight miles west of Newcastle. Vallum Restaurant & Chef’s Room and Vallum Tea Room serve the vegetables and herbs grown at the Kitchen Garden, and Vallum Shop sells some of its produce. The Shop, Tea Room, and Restaurant & Chef’s Room are all located just yards from the Kitchen Garden, where the team will all be pleased to see you, should you wish to drop by for a visit (and a day’s gardening, should the fancy take you). Vallum, Military Road, Newcastle, NE18 0LL tel 01434 672 652, www.vallumfarm.co.uk
STARTERS A Traditional British Pub in the charming village of Wylam UNDER NEW OWNERSHIP
FAMILY TREE
The pretty village of Wylam in the Tyne Valley has a new café to tempt the cyclists, walkers and day trippers who happen by looking for good coffee and homemade food. The Coffee Tree is a family concern owned by Michael and Suzanne McNeil. Suzanne cooks and looks after front of house, their son Sam is the chef, and Michael, an accountant by trade, says he’s chief mathematician and washer-upper. The Coffee Tree has taken over its premises from Elliott’s Kitchen, which was previously French’s and is open 9.30am-3.30pm Mon-Sat. Main Road, Wylam, NE41 8AQ, tel 01661 852 422
Serving proper, tasty and wholesome pub food using the best locally sourced ingredients that the season has to offer. A great selection of beers, spirits, quality wines and gins Sunday Lunch 12-4pm Every Wednesday - Lunch Special Dish of the Day only £5.00
Main Road, Wylam NE41 8AG Tel: 01661 854538 www.theshipinnwylam.co.uk
The Blue Stone Tea Shop A touch of Edwardian taste in Crook
BON APPETIT!
Not before time, Newcastle at last has an authentic French wine bar and restaurant in the shape of The French Quarter, which has joined the quirky businesses under the railway arches near Central Station. The fulfilment of a long-held dream for owners Cedric Boc-ho and Catherine Metcalfe, this neighbourhood bar bistrot serves up good French wine at affordable prices, French bottled beers and Wylam ale alongside tapas-style dishes, cheese and charcuterie plates, and meals including escargots, moules, beouf borguignon, crème brûlée and tarte tatin. They’re building up a small deli also, so you can take home wine, saucisson, olives and the like, and they’re also selling their house white, red, and rose – just buy a bottle for £2.50 and they’ll refill it any time you like for £7. Hic! Arch 6, Westgate Road, Newcastle, NE1 1SA tel 0191 222 0156, www.frenchquarternewcastle.co.uk
We o�er barista made co�ee 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 o� 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 10-4, Tuesday 9-4.30, Wednesday 9-3.00, Thursday, Friday 9-4.30, Saturday 9-4, Sunday closed 5-6 COMMERCIAL STREET, CROOK, COUNTY DURHAM DL15 9HP TELEPHONE: 01388 768754
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VISIT ONE OF THE TONEY MINCHELLA CAFES IN SOUTH SHIELDS
in the sky
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
Swallow Fish OF SEAHOUSES EST • 1843 SMOKED SALMON KIPPERS SMOKED COD SMOKED HADDOCK SALMON SMOKIES SHELLFISH CRABS LOBSTER
Award Winning
Fresh, Seasonal, Traditional & Delicious Our smoke houses have been in operation since 1843 next door to our shop, the ‘The Fisherman’s Kitchen’, where your always welcome. 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
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HIGH FLYER
Appetite’s own daredevil foodie Joanne O’neil hits the heights As I write, I have just enjoyed a fantastic dinner of barbecue wonders including St Louis ribs, pulled pork and crackling, smoked cheese and jalapeno sausage, buttermilk slaw and a very boozy iced tea courtesy of the lovely team at Red’s True Barbecue and their chef Anthony Hepburn. So far, so another night of fabulous food on behalf of appetite (I know, it’s a tough job, but…) only tonight was different because I ate it high in the air on a platform hoisted up by a huge crane. As one does... This was the first flight of Newcastle in the Sky 2017, which was stationed for five days next to Sage Gateshead. This year, Newcastle in the Sky served up delicious food and drink by chefs from Browns, SIX, Aveika, Hawthorns, Chaophraya, Artisan, La Yuan, The Vermont Hotel, Livello, Red’s True Barbecue and The Gin Bar, all served up with amazing views of the river and the city landscape. Once I’d got over the weirdness of being way up in the air, and the initial fear I always get when I first step onto a rollercoaster, I loved it. The food, and that boozy cocktail – a blend of Old J, Wild Turkey honey bourbon, peach bitters, lemon juice, honey syrup and Yorkshire Tea (hic!) – was excellent, and the experience a memorable one. Dinnertime should always be this exciting…
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
SUMMER DAYS I feel like I've spent the six weeks since my last column writing menus - and it's been fascinating. There is so much good food coming into the kitchen right now - our forager has been picking girolles by the basketful, tomatoes are finely coming through in Northumberland, sea bream is at its best right now, and courgette flowers, fennel and every kind of bean imaginable are all featuring heavily. We've also been working with some meadowsweet for the first time. It's an amazing herb which has this sweet, almost medicinal, taste. So far we've used it with salmon which is superb and it's great with chocolate too. The excitement in the kitchen is being matched at home too - I have built my own beer garden! It's inspired by The Vic in Low Fell, just round the corner from our house, and is complete with astroturf, some expertly
spray painted furniture which Laura and I upcycled, a grill and chiminea, and Thomas' play kitchen. It's an awesome little spot and I'll hopefully get a few more afternoons out there before winter sets in properly. Apart from that, there hasn't been much time for a lot. We're off to see The Rolling Stones in Amsterdam in September - the final band on my ultimate gigs bucket list and a biggie. We'll also be heading off to Rhodes for a family holiday, which I can't wait for. It's been a long time since I lay on a beach and didn't have my phone switched on! After that, I'm going to get training for the 2018 Great North Run (I've committed to it now it's in print!). It shouldn't take too long to get into shape and I'll be raising money for the Great North Air Ambulance, a cause really close to us, so I need to put the training in. Wish me luck.
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EAT & DRINK FESTIVAL
ENJOY THE FINEST LOCALLY SOURCED SEAFOOD & SHELLFISH IN OUR RESTAURANT OR SIMPLY ENJOY FISH & CHIPS FROM OUR AWARD WINNING TAKEAWAY. PLEASE SEE OUR WEBSITE FOR SPECIAL PROMOTIONS
OPEN DAILY: 11:30am till late / Closed Tuesday Longsands Fish Kitchen 27 Front Street, Tynemouth NE30 4DZ Tel: 0191 2728552 info@longsandsfishkitchen.com www.longsandsfishkitchen.com
TRY OUR Q GUILD PRODUCT OF THE MONTH
The Ultimate Maple Bacon Wrapped Burger ideal for indoor/outdoor eating Ideal for indoor cooking or barbecues
TASTE THE DIFFERENCE 27 Princes Road, Brunton Park, Gosforth NE3 5TT
Tel: 0191 236 2992 Ask about our FREE local delivery service
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EAT, DRINK..BE MERRY! The best food. Check. Fantastic local beer, gin, wine. Check. Live music. Check. It’s all under one roof at the big Eat Drink Festival, brought to you by appetite and our sister paper Cheers. Here’s more… We’re gluttons for, well, everything, here at appetite and our sister magazine Cheers – the publication devoted to all things beer and pubs – and we’re putting on what promises to be one of the biggest food and drink festivals of the year in Newcastle in October. Eat Drink Festival brings together leading food and drink producers offering up food, wine, spirits, and beer with exclusive tastings alongside chef and brewer demos, live music and shopping. The festival lands at Hoult’s Yard in Newcastle on October 13 and 14, with two evening and one daytime session, each of them different in atmosphere, all of them showcasing a unique mix of premium local produce under one roof. Food demos and drinks masterclasses will create a unique theme for each session over three zones – food, beer, wine and spirits – and our exhibitors will be offering free tastings, helped along with great live music. The event will include a dedicated kitchen manned by leading chefs who at will showcase their talent and share walker road, newcastle, ne6 2hl their secrets. We also have some of w w w . eat dr in k f est . co . u k october 1 3 - 1 4 , 2 0 1 7 the region’s leading drinks experts to demonstrate skills including cocktail making and the secrets of the hop.
eat DRINK FESTIVAL
hoults yard
b crepes b cakes b sandwiches b Waffles b Archers speciality coffee and takeaway tubs b
Ice Cream Cakes For Any Occasion A range of exquisite hand made ice cream cakes all made from Simply Jersey Ice Cream
Exhibitors Our exhibitors represent the region’s brightest and most innovative food and drink producers, chefs and bar tenders. Here are some of them: Beer: Box Social, gluten-free beer specialist Autumn Brewing, Sonnet 43, beer and cheese pairing specialist Hops and Cheese, Anarchy Brewery, new boys Rigg & Furrow and many more. Gin: Poetic License, Lakes Distillery, Durham Gin, Alnwick Gin, Temperance, Hepple Gin and more, plus a range of fantastic mixers from Fever Tree. Food: Street food from Papa Ganoush, famous meat pies from The Amble Butcher, local produce from Riverford Organics, street food from The Log Fire Pizza Company, the best produce from Blagdon Farm Shop and many more.
Mini Cake £7.00 | Small Heart £18.00 Small Cake £20.00 | Medium Heart £25.50 Medium Cake £27.50 | Large Cake £37.50 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)
Order through the website
(on e w eek s n o tic e r equir ed )
www.a r c h er s j er s ey i c ec r ea m .c om
A Warm Welcome Awaits You At...
The zones Appetite Zone: More than 20 of the region’s finest food specialists offering a great taste of the region. Cheers Zone: The region’s premium cask and bottled ale makers assembled under one roof offering up tastings, talks, and meet the brewer events. Spirit Zone: A bar showcasing more than 80 gins alongside stands and tastings from 10 distilleries offering small batch premium gin tasting and sampling.
The details When: October 13 and 14, 2017 Where: Hoult’s Yard, Walker Rd, Newcastle upon Tyne NE6 2HL Sessions: Friday 6.30pm-10.30pm; Saturday 1.30pm-5.30pm; Saturday 6.30pm-10.30pm Tickets: £10pp per session (Friday night, Saturday afternoon, Saturday night) includes a free drink of your choice, a commemorative festival glass, free Fever Tree mixers with spirits, free tastings from exhibitors, free chef and bar tender demos, free brewer and distiller presentations, access to exclusive special offers in the festival shop. Facilities: Specialist bar with more than 100 different gins, beers and wines to purchase by the glass; chef, brewer and distiller demos and talks; food, beer and spirit zones; live music; festival gift shop stocked with special editions and unusual goods.
Main Road Wylam New Owners Suzanne & Michael would like you to join them at their cosy, friendly coffee shop, offering the finest freshly ground coffee, speciality teas and a mouth watering selection of homemade food. We provide a bespoke service of breakfasts, light lunches, daily specials, soup & scones, as well as delicious cakes & tray bakes, making every visit enjoyable. Come along & treat yourselves -
“Coffee & friends make the perfect blend” Open - Mon-Sat 9.30-3.30 Tel: 01661 852422 Email: thecoffeetreewylam@gmail.com
Get your tickets at www.eatdrinkfest.co.uk
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Shop fresh local produce from fruit and veg to breads, cakes and cheeses
FESTIVAL
Sat 7th & Sun 8th October 9am - 4pm
Morpeth Farmers Market first Saturday every month
Located in the Market Place in the heart of Morpeth. @moreinmorpeth /moreinmorpeth www.moreinmorpeth.co.uk #morpethmarkets
More in...
FOOD & DRINK
2017
Morpeth Market every Wednesday 9am-3pm
Morpeth Town Council
market
Free Park and Ride • Free entry • Live music • Jam, scone and sweet pie competition • Local beer and wine • Family entertainment • Cooking demonstrations • The Royal Regiment of Fusiliers Band
Main event sponsor Stratstone.com 0191 2951 295
THE FACTORY KITCHEN Located in The Biscuit Factory art gallery, The Factory Kitchen cafe is the perfect destination for a light bite while enjoying a cultural day out in the Ouseburn. From our daily selection of vibrant vegetarian salads and hearty brunch dishes to our gluten-free cakes and home churned ices - our menu is brimming with deliciousness!
NEW outdoors terrace opening autumn 2017 0191 261 1103 cafe@thebiscuitfactory.com twitter.com/FactoryKitchen
Monday - Friday 10 - 5 Saturday 10 - 6 Sunday 11 - 5
WWW.THEFACTORYKITCHENNEWCASTLE.COM Image: Sean Elliott
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REVIEW
Vegging out on Sunday A magician with meat, game and fish, chef Rhian Craddock is now making vegan food mainstream at The Feathers Inn. Jane Pikett puts Sunday lunch to the test
I
’m at a loss to understand why it’s taken us so long to get around to us writing a review of The Feathers, home of one of the finest chefs in the north of England and a place which has pulled off the admirable feat of remaining a proper pub while also serving seriously good food. We’re the latest of many to review it, which may be what took us so long. I mean, what else is there to say when every food writer has already noted how good it is? Then we noticed that this pub – renowned for its superb local meat, game and fish – is also making its name among vegans; a still vastly under catered-for yet fast-growing group who, frankly, deserve to eat great food just like anyone else. Depending on where you live, eating out vegan is getting easier,
but until The Feathers pitched in, Northumberland was sorely lacking a quality offering, particularly on a Sunday, when vegans are generally thwarted by vegetarian options largely created from cheese. Not so at The Feathers, where the vegan roast is so good, the omnivores are giving it rave writeups. A generous slab of rich, nutty goodness served up with a divine jus, roast cauliflower, braised red cabbage and kale, I defy even the most dedicated meat eaters to turn their noses up. Vegans will tell you that the question most regularly asked of them is ‘what do you eat?’. The clever ones will tell you that avoiding animal products is the opposite of restrictive, opening up a huge range of food because you actually have to think about what you’re putting on your plate. Hence,
even the casual vegan develops a passion for a multitude of delicious grains, root veg, greens, beans, plant/nut milk and cheese largely unknown to omnivores who, frankly, are missing out. Rhian Craddock, chef and co-owner of The Feathers, has worked this out. Take his braised globe artichokes with peas and chickpeas, grilled tomatoes, courgettes and heavenly crisp bread, with Yorkshire goat’s curd for veggies, without for vegans. It’s a stupendous combination of textures and flavours which are the exact opposite of the lentil and mung bean stereotype. Rhian's jellied beetroot with peppers and cress (our vegan had it minus the horseradish cream) is a serendipitous coupling of texture, flavour and colour, while his carrot, celeriac, fennel and walnut salad
(minus its goat’s cheese partner) is deservedly admired. On our first visit, we had a vegan fruit crumble with an exquisite soya milk custard made especially for us, and the next weekend (our vegans liked it that much...) we were enchanted by a fabulous bilberry sorbet. It’s pretty-much unheard of to go to a place so committed to, and renowned for, the best local game, meat, fish and dairy and find that not only do they not treat vegans as aliens, they afford them the same respect – and high standard of food – as everyone else. I applaud Rhian and his wife Helen for their seriously good food, which, whatever your dietary requirement, is served by the friendliest, most efficient young team you’ll find anywhere. Vegan, veggie, omnivore – whatever takes your fancy – just go…
The Feathers Inn, Hedley on the Hill, Stocksfield, NE43 7SW, tel 01661 843 607, www.thefeathers.net Sunday lunch: £16.50 one course, £21.25 two courses, £24.50 three courses with tea/coffee
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TASTE OF AUTUMN
Season’s EAtings If it’s in, we’re eating it. Taste the season with editor Jane Pikett’s pick of the best produce
FISH R SU PPE
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Cabillaud en papillote Serves 4 Ingredients 8 small waxy potatoes, sliced very thinly 16 cherry tomatoes, halved 16-20 black olives, pitted juice of 1 lemon 2 tbsp olive oil 1 dried red chilli, deseeded and finely chopped 4 x 125g cod fillets 4 small sprigs fresh thyme 1 tsp sea salt, plus more to taste freshly ground black pepper, to taste white wine Method Preheat the oven to 200C/Gas 6. Take 4 large pieces of greaseproof paper, each 4 times larger than each piece of fish, and fold each in half. Layer the potato slices on one half of the paper. In a bowl, toss the tomatoes, olives, lemon juice, chilli, olive oil, salt and pepper. Pat the fish fillets dry and season both sides with salt and pepper. Place a piece of fish on top of the sliced potatoes in each packet, gently add the tomato-olive mix on top and then a sprig of thyme. Add a splash of white wine to each. To seal, fold the other half of the parchment over the fish, crimping to seal like a Cornish pasty (ensure it is tightly sealed so no steam escapes during cooking). Place the parchment packets on a baking sheet and bake for 20-25 mins, when the fish should flake easily with a fork. Serve with green veg and grains.
TASTE OF AUTUMN SPAGHETTI WITH CRAB, LEMON, CHILLI, PARSLEY AND RADISH SHAVINGS Serves 4 Ingredients 500g spaghetti 5 tbsp extra virgin olive oil 4 garlic cloves, sliced 1 tsp fennel seeds 1 large red chilli, deseeded and finely chopped 150g white crabmeat + 50g brown crabmeat 2 lemons, zested and juiced 1 large bunch parsley, shredded sea salt and black pepper 50g radishes very thinly sliced
Method Bring a large pan of salted water to the boil and add the spaghetti. While it’s cooking, in a large frying pan, heat the olive oil, add the garlic and fennel seeds, and cook over a medium heat until the garlic starts to turn golden brown. Remove from the heat and add the chilli, crab, lemon zest, juice and parsley. Once the pasta is cooked drain thoroughly and add to the pan with the crab sauce, season with sea salt and plenty of black pepper, mixing well. Dived between 4 warm bowls, sprinkle over the
LAMB SKEWERS WITH ARTICHOKES
RADISH AND BUTTERNUT PILAF WITH ALMONDS AND GREEK YOGHURT Serves 4 Ingredients 2 tbsp olive oil 2 tbsp butter 1 onion, chopped 3 cloves garlic, sliced 1 tbsp cumin seeds 1 tbsp fennel seeds 1 tsp black onion seeds 400g basmati rice
SAFFRON BRAISED CHICKEN WITH PEAS, ALMONDS AND GARLIC
radishes and serve at once. (www.loveradish.co.uk)
Serves 6-8 Ingredients 1kg boneless lamb, cut into 1-inch chunks 4 cloves garlic, finely chopped 1 bunch fresh mint, coarsely chopped 1 bunch fresh parsley, coarsely chopped ½ cup extra virgin olive oil sea salt + freshly ground black pepper zest and juice of 1 lemon 2 lemons, thinly sliced 2 baby artichokes, cut into quarters
Method Combine the lamb, chopped garlic, mint, parsley, olive oil, pepper, and lemon zest in a shallow bowl. Mix and leave to marinate for up to 8 hours in the fridge. Soak bamboo skewers in water for at least 30 mins. Alternate pieces of lamb, sliced lemon and artichoke onto each skewer and lightly season with salt. Grill under a medium-high heat until lamb is medium rare - about 4 mins each side. Juice the lemon you used for the zest and drizzle over each skewer. Serve immediately.
400g butternut squash, diced 800ml hot chicken stock salt and pepper 100ml Greek yoghurt 100g radishes, sliced 100g roasted almonds, crushed small bunch mint, roughly chopped small bunch coriander, roughly chopped 1 chilli, chopped Method Heat the oil and butter in a large saucepan with a tight fitting lid, add the onion, garlic, cumin, fennel and black onion seeds, cook for 3 mins. Add the rice and cook for a further 2 mins, stirring all the
time. Add the butternut squash and stock, bring to the boil, then simmer. Season and place the lid on the pan and leave to cook for 10 mins or until the stock has been absorbed. Leave to stand for 5 mins. Remove the lid and stir. Top with a spoonful or two of Greek yoghurt and scatter remaining ingredients on top. Serve. (www.loveradish.co.uk)
Serves 4 Ingredients 3 tbsp olive oil 4 free-range chicken legs, halved 4 shallots, chopped 2 sticks celery, chopped 4 cloves garlic, sliced 1 tbsp flour 200ml dry sherry pinch of saffron 600ml chicken stock 2 bay leaves salt and pepper 150g peas
small bunch flat leaf parsley, chopped 100g toasted almonds, roughly chopped Method In a large casserole pan, fry the chicken in olive oil for 2-3 mins until golden, remove and set aside. Add shallots, celery and garlic, cook for 6-8 mins. Stir in flour, sherry, saffron and stock, stirring until sauce comes back to the boil. Add bay leaves and season with salt and pepper. Place chicken back in the pan, put on the lid and cook on a low heat for 30 mins. When almost cooked, add the peas for 3 mins, then turn off the heat and add the parsley. Divide into bowls and sprinkle with the almonds. (www.lovecelery.co.uk)
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TASTE OF AUTUMN
Baked figs Serves 4-6 Ingredients 8 large fresh figs 2 tbsp (approx) runny honey splash of port or Madeira vanilla ice cream to serve
Baked pears and walnuts Serves 4-6 Ingredients 8 pears, ripe and firm, halved 50g raisins 6 tbsp chopped walnuts 5 tbsp sugar 2 tbsp lemon juice 100ml water for the syrup: 200g granulated sugar 80ml water pinch cream of tartar pinch salt Method For the syrup, combine the sugar, water, cream of tartar and salt in a large pan and bring to a boil, reduce to a simmer and cover for 3 mins. Take off the lid and cook, stirring often, until it gets to a soft ball stage (115C). You can check by dropping a little into a bowl of cold water – if you can form a ball with it in the water and it flattens again when you take it out, you have the right stage. Set aside to cool. Preheat the oven to 180C/Gas 4, halve pears lengthwise and scoop out cores so you have a cavity (like an avocado when you’ve removed the stone). Mix the raisins, walnuts, sugar, and lemon juice in a small bowl and use to fill the cavity of each pear. Place pears stuffed side up in a baking dish with a lid. Mix together syrup and water and pour over. Cover the dish and bake for about 75 mins, or until the pears are easily pierced with a fork. Serve warm or cold with the syrup spooned over.
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Method Preheat oven to 200C/Gas 6. Halve figs, place in a baking dish flesh side down, drizzle over honey and wine, cover and bake for 20 mins. Serve with the syrup from the dish and ice cream.
Plum crumble Serves 6 Ingredients 675g plums or damsons 100g granulated sugar 150g plain flour 100g butter 75g caster sugar 50g ground almonds 50g oats ½ tsp ground ginger Method Stone the plums/damsons, slice and put in a saucepan with the granulated sugar. Add 50ml water, cover the pan and cook over a medium heat for 10 mins. Add to an ovenproof dish and set aside. Put the flour in a mixing bowl and rub in the butter until it resembles breadcrumbs. Add the caster sugar, almonds, oats and ginger and stir. Sprinkle over the fruit and bake 30-40 mins until golden.
Scandi apple cake Serves 6 Ingredients 2 eggs 225g caster sugar 100g butter 150ml full-cream milk 175g plain flour 3 tsp baking powder 3-4 apples, quartered and cored, skins on Method Pre-heat the oven to 200C/Gas 6. Grease and flour a 20cm x 30cm roasting tin. Whisk the eggs and 200g of the sugar in a bowl until thick and creamy. Put the butter and milk in a saucepan, bring to the boil and stir into the egg and sugar mix. Sieve in the flour and baking powder and fold carefully into the batter. Pour into the roasting tin. Quarter, core and slice and apples and arrange over the batter. Sprinkle with remaining sugar and bake for 20-25 mins until risen and golden. Cool in the tin, then cut into slices.
TASTE OF AUTUMN
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THEGRAZER
Just peachy I
LIC E NSE D TO GRILL
This month, our columnist Anna Hedworth, aka The Grazer, offers up a new take on peaches
had some amazing peaches arrive at Cook House a few weeks ago. The perfect sweetness and ripeness, I’ve been putting them on the menu at home and at events as much as possible ever since. It’s a good time for late summer fruits like these, plus apricots, nectarines, grapes and I’ve been cooking, grilling, pickling, poaching and more. We held a big BBQ night at Cook House and decided to do every course on the BBQ, including pudding and cheese accompaniments.
When you’ve cooked all your meat and vegetables on your BBQ it often feels a shame that you still have such a nice fire and nothing else to cook, so I loaded the grill up with fruit. Grilled grapes are delicious with cheese - just pop them on the BBQ until they start to blacken and burst, let them cool a little and serve with good local cheese. Grilled peaches are my current favourite, and can be served in a number of ways - with a dollop of cream or with feta on toast for lunch, or as a pudding with a delicious sweet whipped cheese. Enjoy!
Read more from The Grazer at the-grazerblogspot.com and enjoy her food at The Cookhouse, Ouse Street, Newcastle NE1 2PF www.cookhouse.org
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THE GRAZER
Grilled peaches Your peaches need to be ripe, so buy them a good few days before you plan to serve them. Run a knife round to halve each one and twist to free from the stone, then lever the stone out with a knife. Brush the cut side with some oil and place cut side down on the grill for about 5 minutes (less if the fire is particularly hot). Then use a fish slice to scrape them free and flip them over, leaving them to grill until they’re hot and juicy and look like they’re starting to collapse a bit. Remove from the heat and serve hot or at room temperature. The fire brings out all the juices and delicious sweetness and they’re great in a salad with crumbled cheese, toasted nuts and rocket or cured meats.
Grilled peaches with feta and minton toast Toast some sliced sourdough and drizzle with some good quality extra virgin olive oil, crumble over some feta cheese and top with grilled peaches which have cooled to room temperature, plus some torn mint leaves, a bit of black pepper and some more olive oil. The sweet peaches are delicious with the salty cheese and fresh mint.
Grilled Peaches with whipped fromage blanc, mintand toasted hazelnuts Whip together 150g cream cheese, 100g double cream, 150g yoghurt and 75g sugar with an electric whisk until it starts to thicken (it takes a while) then add the juice of half a lemon and whip for a few more minutes. Serve this sweet cream with warm grilled peaches, a sprinkle of toasted hazelnuts and some torn mint leaves. The sweet cheese is a bit like a cheesecake topping and is so delicious with the juicy peaces and the crunchy toasted nuts.
EXCLUSIVE READER OFFER:
10% OFF
ANY GATEHOUSE EVENT (Quote Appetite when booking)
The Gatehouse is our brand spanking new foodie haven. Entertain and be entertained. 22nd September @ 11:00am Lunch & Demo: Perfect Pastry
30th September @ 6:30pm The Crewe Supper Club
5th October @ 6:30pm Dine & Demo: Butchery Skills
13th October @ 11:00am Sunday Lunch for Beginners
Let Chef teach you the techniques needed to create the perfect pastry for any occasion - £36.75 p.p.
Celebrate late harvest vegetables and orchard
Chef Simon demonstrates knife skills and tricks of the trade. Aperitif on arrival, followed by dinner and a glass of wine - £36.75 p.p.
Chef teaches you how to make sensational roasts, Yorkshire puds and all the trimmings. Includes tea, coffee and lunch - £36.75 p.p.
fruits, then tuck into a 3-course feast, with a glass of wine or two - £45.00 p.p.
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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COUNTRY LIFE
THE good life
ESCAPE TO THE COUNTRY
Bob and Ann Paton share their journey from city life to Hexhamshire Organics with Dean Bailey
B
ob Paton always wanted to be a market gardener, while his wife Ann couldn’t wait to get out of the city. “We were living in Gosforth, Newcastle and had a great little allotment, which we loved. But we wanted to get into Northumberland, find a stone-built cottage full of character and have some land,” says Bob as we walk the couple’s orchard. Until he retired last summer, Bob, a software developer, headed up North East operations for tech giant Accenture. A well-known face in business circles, he was awarded a CBE for services to IT skills and apprenticeships in the North East and had every right to put his feet up after retirement. But he and Ann, a former home economics teacher who ran a deli business in Jesmond, are now getting to grips with life on a small holding. Having bought their Hexhamshire cottage with six acres in 2011, the couple have spent the last year establishing their enterprise. They have five Tamworth pigs, 35 chickens, four ducks, four colonies of bees, an 80-tree fruit orchard, a huge veg plot, a herb garden and four polytunnels.
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Their organic veg boxes are delivered weekly across Northumberland and you’ll find Bob, Ann and their picture-perfect veg cart at Jesmond food market and Morpeth farmers’ market every month. As I say, quite a change for businessman Bob, who, despite the pigs, also turns out to be a vegetarian. “As a vegetarian, I never thought I’d keep pigs for a start,” he says. “But it’s been my life’s ambition to be a market gardener, having grown up helping my dad with his two allotments in Ashington. I’d spent 38 years working in technology and I knew I had to take the chance and do this when I still could.” Thus, when he retired last July aged 59 and 354 days (he’d always said he’d retire in his 50s) he and Ann were ready to get started. There has been a good deal of trial and error - Bob bears the scar of a tussle with the Tamworth boar, but he has perfected the art of duck herding - and they haven’t looked back for a moment. “I love the process of taking a seed and watching it grow into something you can eat,” says Ann, and, having started with four pastures, the smallholding is now beginning to look like Bob and Ann’s vision,
though there remains much more to learn. Thirty silver birch trees, a retirement present from Accenture, have just been planted; there’s a paddock which may be given up to donkeys; and 17 piglets are arriving in the near future. “We knew a bit about gardening and growing vegetables, but we’ve had to learn a lot,” says Bob. “There are only so many big jobs you can do and now we have the tunnels set up, the orchard planted, the pigs settled and the barn built, we’re hoping next year we’ll be able to get into a good routine.” If you’re going to throw up your life and escape to the country, you’d better have a strong partnership, and Bob and Ann are equally enthused. “We’ve worked hard and we’ve proved we can do something different,” says Ann. “We’ve made mistakes, but it’s been fantastic; we couldn’t have a better lifestyle. Everyone who has a dream of doing this should get out and do it.” We leave with a box of veg and eggs to be transformed in the appetite kitchen into dinner (see recipes over the page), plus our own dreams of the Good Life. In the meantime, our order for a weekly veg box is in. www. hexhamshireorganics.co.uk
HEXHAM ORGANICS 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
EITHER START YOUR DAY OR END YOUR EVENING @
Pie and Pint night every Monday £6.95 Steak night every Tuesday from £12.95 Quiz night every Wednesday Bike night every Thursday Ford meet last Sunday of the month Opening Hours: Mon-Fri 11am-11.30pm | Sat 9am-11.30pm | Sun 9am-10.30pm
30 Pavillion Terrace, Burnhope, Durham, DH7 0BN t: 01207 528 999 e: garagebarandgrille.co.uk w: www.garagebarandgrille.co.uk
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COUNTRY LIFE We came away from Hexhamshire Organics with a basket of amazing veg and eggs. Here’s what our editor Jane Pikett did with some of it…
Beetrootsoup with mintand seeds Serves 4 Ingredients 6 medium beetroots 2 red onions 4 whole cloves garlic, unpeeled 1-2 tbsp olive oil 1 tsp sea salt 1 tbsp balsamic vinegar 750ml vegetable stock coconut cream to garnish mint leaves to garnish flax, chia and pumpkin seeds Method Preheat the oven to 180C/Gas 4. Peel and chop the beetroot and onions into chunks and add to a
roasting tray with the whole garlic cloves, drizzle with olive oil and salt and shake to coat the vegetables. Roast for 20-30 mins until the beetroot is tender. Squeeze the garlic from its skin and add to a heavy-bottomed pan with the beetroot, onions, stock and vinegar, bring to the boil and simmer for 5 mins. Remove the pan from the heat and blend the mixture with a hand blender or processor until the soup is smooth. Return to a medium heat and cook for another 10 mins. Pour into bowls, garnish with coconut cream, mint leaves and seeds.
Shakshouka Serves 4 Ingredients 3 tbsp olive oil 1 large onion, thinly sliced 1 red pepper, finely chopped 1 tsp red bell pepper flakes 1 small red chili, de-seeded, sliced salt and pepper 3 cloves garlic, finely chopped 1 tsp ground cumin 1 tsp cayenne pepper 1 tsp smoked paprika 1 400g tin chopped tomatoes 4 very ripe tomatoes, chopped 1 tbsp tomato or red pepper purée pinch sugar (optional) small handful fresh spinach leaves 1 small bunch fresh coriander, torn 6 free-range eggs thick natural yoghurt and sourdough toast for serving
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Method Heat the oil in a large, deep frying pan with a lid. Add the onion, pepper, chili and red pepper flakes, season with salt and pepper and cook uncovered for 8-10 mins over a medium heat until softened and browning. Add the garlic and cook for a further minute. Add the spices and cook 1 min, add the tomatoes and the purée, and simmer for 10 mins, uncovered. When the sauce is reduced, taste and season if necessary and add a little sugar to taste, then stir in the spinach leaves and coriander. Make 6 wells in the sauce. Break an egg into each, cover the pan and cook until the whites are just set. Serve with yoghurt and freshly toasted sourdough.
RECIPIES
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
Moroccan chicken with fennel and potatoes Serves 4 Ingredients 1 tsp smoked paprika ½ tsp ground cumin ½ tsp ground coriander ½ tsp ground ginger ¾ tsp sea salt ¼ tsp black pepper 8 chicken thighs 1 tbsp olive oil 500g new potatoes 2 bulbs fennel, halved, leaves retained 6 cloves garlic 1 lemon fresh parsley to garnish fennel fronds to garnish Method Preheat oven to 190C/Gas 5. Combine the spices with salt and pepper and coat the chicken on both sides. Heat olive oil in a skillet and sear the chicken. Remove
and set aside. Peel and dice the potatoes, add to the hot skillet with a little more oil if necessary and shake over a high heat for 5-7 mins, remove and place in a large roasting tray. Add the fennel halves to the pan and saute for 5-7 mins, ensuring you colour the cut half, remove and arrange in the pan with the potatoes. Throw the whole garlic cloves in the pan among the veg then add the chicken to the pan, laying it over the veg. Cut the lemon into quarters, squeeze half the juice from each quarter over the ingredients and then tuck the quarters in amongst the meat. Bake in the oven for 20-30 mins, until the chicken is cooked and the vegetables tender. Serve with the juices from the roasting tray and the garlic squeezed from its skins, garnished with fennel fronds and parsley.
HAVE YOU HAD YOUR FIX TODAY?...
AWARD WINNING BLACKHILL STOTTIES & BAKED EGG CUSTARD Yes that’s right our stotties & baked egg custard have been given a
GOLD AWARD BY THE GUILD OF FINE FOOD ...Come down and try for yourself!
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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TARTS
ROLL WITH IT
PASTRY POWER
Our editor Jane Pikett loves nothing more than springing open a box of ready made puff pastry (life is too short, people…!) to magically create a simple tart. Here are some of her favourites…
Chorizo and shallot galette Serves 2 Ingredients 100g chorizo, sliced 8 shallots, quartered 1 sheet puff pastry 2 red peppers, sliced 125g mozzarella, torn 1 egg, beaten basil leaves to serve Method Heat oven to 220C/Gas 7. Fry chorizo (no oil) until crisp and set aside. Reduce the heat and fry shallots. Unroll the pastry and trim off the corners so it becomes more circular. Lay it on a non-stick baking tray. Leaving a 3cm border, fork lots of small holes in the centre then scatter with the ingredients. Fold the edges to slightly overlap the filling. Brush edges with egg wash and bake 30-35 mins until crisp and puffed up. Scatter with basil leaves and serve. (www.ukshallot.com)
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Pissaladiere Serves 2-3 Ingredients 375g puff pastry 3 large onions 2 cloves garlic 1 sprig fresh thyme 12 fresh basil leaves butter and olive oil 250g jar anchovies, thoroughly drained 20 pitted black olives, halved Method Pre-heat oven to 200C/ Gas 6. Grease and line a large baking tray, roll out pastry on a floured surface, place on the tin, fork all over and score 1-2cm in from the edge. Gently cook the onions, garlic, basil and thyme in butter and oil over a low heat for 20-25 mins or so, stirring frequently until pale gold and soft. Spread onions over the pastry and top with the anchovies and the olives and cook for 25 mins or until golden.
Quick tarte flambee
Tomato, basil and ricotta tart
Serves 2-3 Ingredients 250g pizza dough mix 125g smoked bacon lardons 50ml crème fraîche 75g fromage blanc or Quark 1 medium red onion, diced 1 tsp fresh grated nutmeg salt and black pepper olive oil
Serves 2 Ingredients 250g puff pastry 100g ricotta 6 medium sized red and orange tomatoes, sliced 12 fresh basil leaves olive oil 10 cherry tomatoes on the vine
Method Pre-heat oven to 220C/ Gas 7 and line a baking tray with greaseproof paper. Make the dough, roll out thinly and place on prepared baking tray and prick with a fork. Mix the crème fraîche and fromage blanc/Quark with the nutmeg and spread over, top with bacon and sliced onions and season with salt and pepper. Bake for 8 mins then place directly onto the oven rack and cook 3 mins further until golden and crisp. Serve with a drizzle of olive oil.
Method Pre-heat oven to 220C/ Gas 7. Grease and line a baking tray with greaseproof paper, roll out pastry to fit the tray, place on tray and prick with a fork and lightly score 1cm from the edge. Spread over a thin layer of ricotta, keeping within the score lines, top with tomato slices and basil leaves. Brush lightly with olive oil and cook for 10-15 mins until golden and risen at the edges. Serve with salad and the vine tomatoes.
TARTS
Torta pasquilina Serves 4-6 Ingredients 250g ready made puff pastry 350g fresh spinach 1 medium white onion 2 cloves garlic olive oil 1 tbsp fresh parsley 1 tbsp fresh marjoram 200g ricotta cheese 50g parmesan cheese 4 eggs, hardboiled 1 egg for glazing salt and pepper Method Pre-heat the oven to 180C/Gas 4. Wash the spinach, slice it and blanch in boiling salted water for 2 mins. Drain immediately and very thoroughly. Peel and chop the onion and garlic, add a little oil to a pan over medium heat, add the onion and, once soft, the spinach and garlic. Season with salt and pepper and cook for 5 mins. Remove from the pan and leave to cool. Finely chop the parsley and marjoram and when the spinach is cool, stir in the herbs, ricotta and parmesan. Dust a work surface with flour and roll out ¾ of the pastry thinly. Grease a 20cm tart tin with olive oil, line with pastry, leaving the edges to spill over and fork all over. Add spinach and ricotta mixture. Use a spoon to create 4 small nests in the ricotta and carefully add an egg into each nest. Roll out the remaining ¼ of pastry and cover the tart with it. Wash the top with beaten egg and gently fold up the edges from the bottom and seal by pressing down the edges. Use a knife to pierce small holes into the top (not directly above an egg) and brush with the beaten egg. Bake for 30-35 mins. Remove from the oven, leave to cool in the tin, and serve sliced with buttered baby potatoes and salad.
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Amble on over
THE AMBLE BUTCHER Mention The Amble Butcher to the locals, and they will immediately eulogise about the amazing homemade pies. Happen upon its website, and the first thing you’re greeted AM BLE, NORTHU M BE RLAN D with is a glowing write up from us at appetite, which pledges un-dying allegiance to the pies, the Northumbrian free-range pork, the local beef and lamb, the home-cured bacon and all there is on offer at this famous butcher’s shop. Pop in and say hello to Peter Forsyth and his knowledgeable team, and take home some of the best tastes in Northumberland.
Over the last few years, Amble has gained a deserved reputation as one of the best foodie spots on the Northumberland coast. Eat seafood minutes after it’s landed at the harbour, savour some of the best ice cream for miles, and take home superb Northumbrian meat pies. We love Amble here’s our pick of its best foodie stops
Queen St, Amble, NE65 0BX, tel 01665 712700, www. theamblebutcher.wixsite.com DOLLY’S AND DAISY’S Think floral bunting and coastal cottage chic and you have this lovely tearoom and gift shop - one of those little gems you find and keep coming back to. They do love a good cake here, the bigger, the more indulgent the better, to-die-for hot chocolate, and a lovely afternoon tea which is also available to take away in a neat little box to enjoy on the last late summer days on the beach. All this, and the shop is full of unusual and handcrafted gifts. Queen St, Amble NE65 0DA tel 01665 711444, www. facebook.com/dollysdaisys FISH SHACK AT THE SEAQUEST Owned by the team who also have the excellent Old Boat House just
If you don’t live in Amble now is your chance to shop at The Amble Butcher! Northumbrian Beef, Pork & Lamb We make our own sausages in a selection of flavours, dry cure bacon, honey roast & breaded ham Every drop of spurreli icecream is made with passion and enthusiasm from start to finish. So take your time and enjoy!
Makers of the beautiful famous ‘Amble Butchers’ pies as supplied to Newcastle Red House
“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
Ricotta & Coco Pesto
Raspberry Banana & Sorbet Caramello
31 Queen Street, Amble NE65 0BX Tel: 01665 712700 Open Mon - Sat 9am - 5pm, Sun 9am - 2pm www.theamblebutcher.co.uk
Delicious tasting locally caught fresh fish & seafood served straight from the boat to your plate
Crowned ‘Coastal Fish Restaurant of the Year’ for the second year running
Best Fine Dining in Northumberland
Amble’s Old Boat House restaurant shortlisted for 2017 Seafood Restaurant of the Year
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
AMBLE along the way, The Fish Shack at the Seaquest is housed in an old hut and a cobble which have been converted to create a quirky seaside kitchen serving up something different every day. Try the amazing fish and chips,
the Thai mussels, fish finger sandwiches, and the fresh crab some of us would honestly die for, washed down with a cool beer. We can’t decide if we love it or The Old Boat House best, so we just keep going back to both. Harbour Quayside Amble, NE65 0AA, tel 07426 277158, www. facebook.com/ Fishshackambble
AM BLE HARBOUR
JASPER’S BISTRO Jasper’s is an excellent café bar during the day and a bistro in the evening, where Ryan Humphreys’ handwritten menus are his tribute to the fabulous ingredients he sources locally each day. You may enjoy wonderful
THE OLD BOAT HOUSE
seared scallops and pork belly, the freshest local oysters with lemon and shallot vinegar, a superb local fish platter or a creamy butternut squash risotto. The puddings are homemade and incredibly indulgent, the atmosphere in the evenings is laid back and cosy, while during the day it’s busy and buzzing. Bridge St, Amble, NE65 0DR, tel 01665 714724, www. facebook.com/Jaspersbistro LA FAMIGLIA Recently opened by Martin and Ruth Charlton of the excellent Old Boat House Group, La Familglia is a proper Italian ristorante, serving
up authentic rustic Italian dishes hand crafted with Northumbrian ingredients. The pasta and pizzas showcase Italian flours and Northumberland eggs while local seafood and meat feature throughout a menu which offers up superb pizzas, authentic pasta and risotto, meat, fish and antipasto. A fantastic addition to Amble’s thriving food scene. Queen Street, Amble NE65 0DD, tel 01665 711 862, www.facebook.com/ lafamigliaamble THE OLD BOAT HOUSE The appetite team will go a long
Home of delicious, locally sourced, fresh food Home of delicious, locally sourced, fresh food The Old Storehouse Bar and Restaurant. Having built great relationships with our partners, you can be assured that the food on your plate has been sourced from the best suppliers Northumberland has to offer. Whether you’re looking for a bite to eat, a tempting afternoon tea or somewhere to celebrate a special occasion, we’re sure your time in Amble will be one to remember.
Did you know… we’re open 7 days a week • Dogs are welcome • You can book online • We have a wide variety of upcoming events • We’re on Trip Advisor so you can let us know what you think.
To view our current menu and book your table visit theoldstorehouseamble.co.uk 01665 710 500
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TheOldStorehouseAmble
@oldstorehouse
AMBLE way for fish fresh off the boat, and The Old Boat House serves up the freshest you can get, landed yards from the kitchen door by the fishermen of Amble for Martin Charlton and his talented team to serve complete with views of the fishing boats and the smell of the sea. The deserved Coastal Fish Restaurant of the Year in the 2017 Fishing News Awards, it’s a mustvisit. Our top tip - the razor clams.
Leazes St, Amble, NE65 0AA, tel 01665 711232 www.boathousefoodgroup. co.uk THE OLD STOREHOUSE This Victorian former grain store maintains strong links with the best local suppliers, serving up salmon smoked in Seahouses, Northumbrian cheese and North Sea fish. The menu is gastro pub in character, featuring dishes such as Aberdeen Angus burger, Steak and ale pie, pan fried king prawns, light plates, sandwiches and puddings, and the events schedule is LA FAMIG LIA busy and lively.
JASPER’S i
BREAKFAST & SEAFOOD BISTRO
SPURRE LI
Links Road, Amble NE65 0SD, tel 01665 710500, www. theoldstorehouseamble.co.uk SPURRELI A deserved winner of multiple awards,his relaxed ice cream and coffee bar is devoted to the love of homemade ice cream, sundaes and sorbets, decadent
cakes and excellent coffee. Ice cream doesn’t get better than this - elderflower and ginger, coconut and lime, macadamia - name your favourite ingredients and they’re highly likely to have made an ice cream from it. The Old Chandlery, Coquet Street, Amble, NE65 0DJ tel 01665 710 890 www.spurreli.com
Dolly’s&Daisy’s GIFT SHOP & TEA ROOM
FULLY LICENSED
* TRADITIONAL BREAKFASTS * FRESH SEAFOOD * * EVENING MEALS * HOMEMADE CAKES * * FRESH GROUND COFFEE SPECIALITY TEAS * * TAILORED HOSPITALITY *
‘If proof were needed that Amble has taken over as the gastronomic hub of North Northumberland, Jaspers is it!’
- NORTHUMBERLAND GAZETTE
OPEN:
LIGHT LUNCHES • CAKES SCONES • SPECIALITY MILKSHAKES Afternoon Tea £9.95 Mini Afternoon Tea £5.95 Children’s Afternoon Tea £5.95
Monday - Saturday: 8AM - 2PM & 6PM - 8.45PM Sunday: 9AM - 2PM & 6PM - 8.45PM
Private Functions for grouped Afternoon Tea’s Birthday’s, Baby Shower, Children’s party’s or any other special occasion.
8 Bridge Street, Amble NE65 0DR Tel: 01665 714 724 JaspersBistro
73 Queen Street, Amble NE65 0DA Dolly&Daisys Tel: 01665 711444
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HEALTHY APPETITE
Savi n g the world. . onemushroom at a time With animal agriculture blamed for 91% of rainforest destruction, former farmer Mike Botha is introducing everyone – omnivores and veggies/ vegans alike – to the joys of mushroom alternatives. Here’s more…
Y
ears of experience farming mushrooms in South Africa taught Mike Botha the nutritional benefits of his crop, and set him thinking about uses for the stalks, which are often thrown away. Fast forward a few years and he now has a thriving business in Darlington making delicious meat-free products from those very stalks – he thinks the only business of its kind in the world. He co-founded Hooba Foods last June, looking for the best use for oyster mushrooms’ big, woody stems, which are free of fat, gluten and cholesterol, and full of protein and fibre. “The stalks are much cheaper than mushroom caps, and in South Africa the Zulus refer to them as meat, because they are so full of protein. They don’t discriminate between it and animal produce,” he says. “We started off making sausage rolls, which look and taste exactly like a meat one. In fact, we also make sausages with a skin, like a meat version.” Here at appetite HQ, we can vouch for the quality and flavour of these products, loved by veggie/ vegan and omnivorous team mates alike. In addition to the sausages, Hooba also makes great burgers, mince, mushroom wellington and
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‘turkey’ crowns. Mike, however, has one challenge – what he calls the ‘holy grail’ of his product innovation - meat-free pepperoni and bacon. “When I have worked out how to make them I have cracked the most difficult product I can think of,” he says. Hooba products are timely as public interest in healthy eating and the vast environmental destruction
caused by meat production grows. Its customers include Durham and Newcastle universities and the company is in discussion with major food suppliers. The business partners have also set up a Community Interest Company (CIC) to help disadvantaged people to learn new skills while contributing to the business by growing mushrooms. “They collect waste coffee
grounds from coffee shops which, mixed with cardboard, makes perfect growing material for mushrooms,” says Mike. “By encouraging them to go into coffee shops to collect the grounds, they have to talk about healthy eating and our product. They learn how to represent a business and develop professional connections. This, in turn, gives them confidence and the skills to find permanent jobs.” The project has support from Jamie Sadler, whose social enterprise Food Nation emphasises healthy cooking and eating, while the project is also making use of disused urban spaces with the support of Virgin Trains, which is allowing the CIC to use vacant premises in Orchard Street, Newcastle for mushroom poly tunnels. Mike says: “Animal agriculture consumes one third of all the planet’s fresh water, 45% of the Earth’s land is used for farm animal grazing and 91% of rainforest destruction is due to clearance for grazing and growing crops for animal feed. Reducing meat consumption is not only good for us, it’s good for the planet too.” And where did the business name come from? Hooba (or ‘huba’) means ‘mushroom’ in Slovakian. Don’t say we never tell you anything…
HEALTHY APPETITE
Spaghetti with HOOBA Balls SERVES 4 Ingredients: 1 tbsp olive oil 1 onion, diced 3 cloves garlic, diced 1 red bell pepper, sliced 12 ripe red tomatoes, halved 1 tbsp olive oil 1 tsp butter 1 medium onion, finely chopped 1 stick celery, finely chopped 1 heaped tsp smoked paprika 1 heaped tsp red bell pepper flakes 1 heaped tsp oregano 450g Hooba meat-free balls 400g can chopped tomatoes 1 tbsp tomato purée spaghetti (egg-free for vegans) basil leaves to serve vegan ‘parmesan’ to serve vegan garlic bread to serve Method Pre-heat the oven to 200C/Gas 6. Pour 1-2 tbsp olive oil into a small oven tray and add the sliced onion and garlic, then the red pepper and put the tomatoes on top. Season with salt and pepper, roast in the
oven for 30 mins and set aside. Put the oil and butter in a frying pan over a medium heat. Add the onion, celery, dried spices, oregano and cook, stirring, until softened. Remove and put in a large heavybottomed saucepan. Put the balls in the same frying pan and pan fry until browned – 8-10 mins – and add to the saucepan. Now blitz the roast tomato, onion, garlic and pepper mix until puréed and add to the pan. Add the canned tomatoes and tomato purée, plus a little water if needed. Cover with a tight-fitting lid and cook over a low heat for 30 mins, stirring once or twice. After 20 mins, check and season. Check consistency and add water or thicken with a little cornflour + water mix if necessary. Cook the spaghetti, turn into bowls with the sauce on top and serve with grated vegan parmesan, basil leaves and vegan garlic bread.
Hooba‘chorizo’ sausage with cannellini bean sauce SERVES 4 Ingredients: 1 tbsp + 1 tbsp olive oil 1 small red onion, finely chopped 2 cloves garlic, crushed 1 tsp crushed red chilli 1 tsp red bell pepper flakes 400g tin chopped tomatoes 400g tin canellini beans, rinsed and drained 1 tbsp baby capers, rinsed and drained 2 tbsp chopped fresh flat-leaf parsley 12 Hooba chorizo-style sausages steamed greens to serve Method Heat a frying pan over mediumlow heat and add 1tbsp olive oil. Add the onion and cook, stirring occasionally, for 5 mins or until soft, then add the garlic, chilli and bell
pepper flakes, and cook, stirring, for 1 min. Add tomatoes and bring to the boil. Simmer for 5 mins. Add the beans and capers and simmer for 5 mins or until the mixture thickens. Season with pepper and add half the parsley. Heat a large non-stick frying pan over high heat. Add a little olive oil and cook the sausages 2-3 mins each side or until cooked through. Divide the sausage among serving plates. Top with the cannellini bean mixture and remaining parsley. Serve with steamed greens.
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HEALTHY APPETITE Chili non carne SERVES 6 Ingredients 3-4 tbsp olive oil 1-2 tsp butter 2 white onions, finely chopped 1 stick celery, finely chopped 4 cloves garlic, finely chopped 2 red bell peppers, sliced 3 dried red chilies, de-seeded and finely chopped 1 heaped tsp each of ground cumin, smoked paprika, red bell pepper flakes 8 ripe red tomatoes, halved 1 tbsp tomato purée 400g tin red kidney beans, drained 675g Hooba mince 400ml vegan stock 2 tbsp balsamic vinegar 400g can chopped tomatoes 1 sweet red romano pepper or 4 small red chilies cornflour to thicken, if necessary ½ bunch fresh coriander, chopped
To serve: 1 lime, in wedges crème fraîche, boiled rice, slices of avocado Method Fry the onion, celery, garlic, peppers, chilies and dried spices in butter and oil until softened. Remove with a slotted spoon and put in a large heavy-bottomed saucepan. Add the tomatoes and tomato purée to the same frying pan and cook gently, stirring, over a low heat until softened, then add to the pan with the onion mix. Add the mince to the frying pan and cook in the remaining fat for about 10 mins. Add the mince to the saucepan, gently stir in the beans and pour over the stock, balsamic vinegar and canned tomatoes. The liquid should cover the ingredients. If it does not, add some more stock. Cover with a tight-fitting lid, and cook over a low heat for 35 mins, stirring once or
twice. This chili is topped with either grilled romano pepper or a grilled whole red chili per bowl. For the pepper, around 20 mins into cooking time, turn on the grill, de-seed and slice into 4 thick or 8 thin pieces lengthwise, place flesh side up and rub with olive oil and smoked paprika, turn over and repeat on the skin side, put in the grill pan skin side up under a medium heat and grill until soft and beginning to blacken. Keep warm until the chili is cooked and place over the top when you serve. If you’d rather serve whole chilies, simply rub with a little oil and grill for 5 mins before serving as a garnish.
After 30 mins, check the chili and season if necessary. Add a little more stock if it is too thick, or if it is too thin, thicken with a little cornflour mixed with a little water. When it is done, turn into serving bowls with rice. Lay slices of grilled romano pepper (or grilled whole red chili) and avocado on top, sprinkle with fresh coriander and serve with a wedge of lime on the side and dollop of crème fraîche.
CHRISTMAS & NEW YEARS EVE
2017
Super Sunday Lunch At The Stadium of Light
Prices:
BOOKINGS NOW BEING TAKEN MANY NIGHTS SOLD OUT LAST YEAR SO BOOK NOW TO AVOID DISAPPOINTMENT
CONTACT THE CHRISTMAS HOTLINE ON 0371 911 1555 OR EMAIL SOLCHRISTMAS@ELIOR.CO.UK
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1 course - £10.95 | 2 course - £14.95 3 course - £18.95 | Kids - from £6.95 Dates: Call for availability Call to Book: 0191 511 1555 or email: solevents@elior.co.uk
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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KITCHEN KIT If it looks or tastes good, then it should be in your kitchen!
MAKE THE CUT
PANS, PEOPLE!
The most important kit in your kitchen? That’ll be the knives. This set of Opinel paring, serrated, vegetable and peeler knives is £34.95 at Bradley Gardens Sled Lane, Wylam NE41 8JH tel 01661 852 176 www.bradley-gardens.co.uk
HER B GAR DEN
HEY LITTLE HEN… Every kitchen needs a vintage Portmerion egg hen £25 at the always fabulous Vintage at the Tower, Hill Street, Corbridge, tel 01434 632 186, www. facebook/VintageAtTheTower
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Cook like a pro with Mauviel copper pans from £59 at Stangers, Brentwood Ave, Newcastle NE2 3DH tel 0191 281 8563, www.stangerscookshop.co.uk
SALAD DAYS The Little Herb Farm Rhubarb & Ginger vinegar, Raspberry Mint & Chilli vinegar, Strawberry & Basil vinegar are all £2.10 at Blagdon Farm Shop, Milkhope Centre, Berwick HIll Road, Seaton Burn Newcastle NE13 6DA tel 01670 789 924 www. theblagdonfarmshop. co.uk
Summer may be gone, but if you’re going to keep up appearances, you still need stylish oil and vinegar bottles. Thes come in three sizes from £4.99 at La Cookshop Milkhope Centre, Berwick Hill Rd, Seaton Burn, Newcastle NE13 6DA, tel 01670 789 142 www.lacookshop.co.uk
TAKE THE BISCUIT Treat yourself to these Northumbria Bakehouse Roasted Almond Shortbread, Chocolate and Hazelnut Shortbread, Ginger Snaps, and Double Chocolate Chip biscuits £2.75 at Brocksbushes, Styford Roundabout, Stocksfield, NE43 7UB, tel 01434 633 100, www. brocksbushes.co.uk
KITCHEN KIT TWIST AND SHOUT
MAR BLE-OUS
The queen of spiralizers, the Lakeland Easy Store (it’s smaller than it looks) spiralizer does everything except actually cook dinner. £34.99 at Lakeland, www.lakeland.co.uk
We love these enamelware teapots, jugs, butter dishes, measures and bowls, each uniquely marbled and available in different colourways from £18 at RE, Bishops Yard, Main Street, Corbridge, NE45 5LA tel 01434 634 567, www.re-foundobjects.com
LOTTA BOTTLE From the Dorset coast, this is the world’s only pure milk vodka made entirely from the milk of grass grazed cows and nothing else. Fresh whole milk makes an exceptionally smooth vodka with a unique creamy character. This bottle was £29.99 at Carruthers & Kent, Elmfield Road Gosforth, Newcastle, NE3 4AY, tel 0191 213 1818, www.carruthersandkent.com
JUST DESSERTS One of our favourite pudding makers, Susie’s homemade Sticky Ginger Pudding and Sticky Toffee Pudding from The Proof of the Pudding starts at around £4.50 at Knitsley Farm Shop, East Knitsley Grange Farm Knitsley, Consett, Co Durham, DH8 9EW, tel 01207 592 059 www.knitsleyfarmshop.co.uk
CHOCS H’AWAY ESPRESSO YOU RSE LF… …with these Zodiac mini multi coloured espresso cups at Corbridge Cookshop, Middle Street, Corbridge, NE45 5AT tel 01434 632 582, www.corbridgecookshop.co.uk
Broaden your horizons with this Liquirizia chocolate with coconut and liquorice £2.95 at Il Piccolo, St Helen’s Street, Corbridge, NE45 5BE, tel 01434 634 554, www. ilpiccolo.co.uk
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KITCHEN KIT FEE L THE FIZZ Raise your glass to the end of a lovely (at times) summer with this Col di Manza Valdobbiadene prosecco extra dry £17.99 at Happy Organic, Front Street Cleadon, Sunderland, SR6 7PG tel 0191 536 362 www.facebook.com/HappyOrganicNE
HEY, GOOD LOOKING!
Taste the crunch with these Peter’s Yard Knacks crispbread bites in sea salt, cumin & nigella seed £2.55 at Daniel Farm, Sled Lane, Wylam tel 01661 853 849, www.facebook/danielfarmwylam
co We m wi pe ll tit pr or ic sa em ll a ye tch ar l ro oc un al d! *
Add new depths to your cooking with this Cullisse Highland rapeseed oil and mixed pepper & spice marinade from £4.99 at Sunnyhills Farm Shop South Road, Belford NE70 7DP, tel 01668 219 662 www.sunnyhillsfarmshop.co.uk
IT’S A CRAKER
TEA UP Brighten up your tea cupboard with these caddies in anchor, blue and green, each with 100g of loose tea, £2.95 at Pumphreys Blaydon tel 0191 414 4510, www.pumphreys-coffee.co.uk
Your local specialist cook and home store. Everything you need for food preparation through to food presentation, glassware and culinary gifts.
44 Brentwood Avenue, Jesmond, Newcastle upon Tyne NE2 3DH tel & fax: 0191 281 8563 email: jess@stangerscookshop.co.uk
www.stangerscookshop.co.uk * Price matching on like for like products. Includes sale items. Excludes online only stores.
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TOP TIPS The UK asparagus season is gone for another year, but you can still get a little taste of summer with this lovely Daimir Cojonudos Spanish white asparagus, helpfully packed in a tin to keep you going long after summer, £3.99 at Boda Home, Whitley Road, Whitley Bay, NE26 2NE tel 07542 244 716, www.bodahome.co.uk
DIARY
Matt, Bodg, Thomas and Hannah (Capital Radio Breakfast Team) Ross Hutchinson and Stuart Hatton
Dave Townsley and Rachael Laschke
Tom Hedley
BISTRO LAUNCHED Hotel du Vin Newcastle unveiled its new Bistro, which reflects its nautical roots, at a do for invited guests. City Rd, Newcastle NE1 2BE, tel 0191 389 8628, www.hotelduvin.com
Pauric McGurren and Kate Embleton
John and Antonia Freemans
Car Barn Classic Exotic Cars were on display
Yinka Sobo, Shireen Rowley and Peter Hodgson
Iain Harris, Neil Holland and Andrew Shiel-Redfern
Pixie Tenenbaum and Helen Newman
Nick Halliday
Kieran Embleton and Steph Fox
Lauren Hedley, Josie and Ray Moloney
Les Rayner, Daraz Aziz, Jan Rayner and Locku Rahman
Sally and Nathan Proud
Stuart Elmore and Charlotte Murphy
HAPPY BIRTHDAY Newcastle’s famous Indian train carriage restaurant Valley Junction 397 marked its 20th birthday with a do for invited guests. The Valley Junction 397 The Old Station, Jesmond Newcastle NE2 1DB, tel 0191 281 6397, www.valleyrestaurants.co.uk
Richard and Jane MacAlister, Ali and Ollie Vaulkard and their daughters Scarlet and Autumn
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TheLast Word This month: Troy Terrington, Chef Patron at Dobson & Parnell, Newcastle Who’s the most famous person you’ve cooked for? Brian Johnson, lead singer from AC/DC, stayed at Jesmond Dene House for a few nights when I worked there. His favourite was one of his requests - sausage and mash.
Let’s start at the beginning, what do you eat for breakfast? I generally don’t have breakfastusually just a double espresso when my two daughters get dropped off at grandma’s house. What about your go-to guilty pleasure? Kebab wrap - and I don’t eat them often enough!
What’s your most important bit of advice? Taste everything and then taste it again. The former head chef at BALTIC said this to me in 2005 and it stuck.
Your last meal on earth? Beans on toast, poached egg and bacon with lots of brown sauce - quick, easy and tastes good.
What’s been your worst food disaster? Cooking dinner for the family on Christmas Eve in my mother-in-law’s kitchen. I was cooking pigeon and there was too much fat in the pan. I added a little sherry vinegar to glaze it, shook the pan and an enormous flame engulfed the cooker hood, almost setting the kitchen cupboards alight. I wasn’t asked to cook again in there for some time...
What can I find in your home fridge right now? Cans of Diet Coke, kids’ yoghurts and loads of condiments, which always have to be cold! Which ingredient would you grab if you could only choose one? Salt - it enhances so many ingredients. You must have plenty of essential kit. Which is the most important? My Japanese Petty knife; I’ve had it for about six years, it stays incredibly sharp and it’s very versatile. You must have plenty of cook books. Which is your favourite? Too Many Chiefs Only One Indian by Sat Bains. I got it for Christmas from my wife and I love it. He’s one of the most innovative chefs in the country. What’s your favourite recipe? My pickled lemon and buttermilk mashed potato. The acidity from pickled lemon allows you to add a bit more fat than you would normally, and the buttermilk gives it a rich, velvety texture.
What would you be doing if you weren’t a chef? I would have gone to university to study English and may have become a teacher.
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? Fruit and vegetables from the Grainger Market, where you get amazing value for money. Last one, who gets your vote for greatest cook ever? Marco Pierre White - he was the first British, and the youngest, chef to win three Michelin stars. He was a bit of a revolutionary and made being a chef cool.
Troy Terrington is chef patron at Dobson & Parnell, part of the part of the Hooked-on Group which also incorporates Blackfriars Restaurant in Newcastle and Hinnies Restaurant in Whitley Bay, www.dobsonandparnell.co.uk
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eat DRINK FESTIVAL at
hoults yard
walker road, newcastle, ne6 2hl w w w . eat dr in k f est . co . u k
october 1 3 - 1 4 , 2 0 1 7
THREE FESTIVALS. TWO DAYS. ONE VENUE. Appetite Zone - over 20 of our region’s finest food specialists offering a great taste of the region. Cheers Zone - the region’s premium cask and bottled ale distilleries assembled for your delight. Spirit Zone - the very best of our Northern heritage with over 80 gins on our bar and 10 distilleries offering small batch premium gin tasting and sampling.
GREAT LIVE MUSIC - FOOD DEMOS - DRINKS MASTERCLASSES
to buy tickets visit www.eastdrinkfest.co.uk For more information on stand availability contact Joanne O'Neil on 01661 844115 or email joanne@offstonepublishing.co.uk
@eatdrinkfestncl
eatdrinkfest
Sunderland Restaurant Week AVOUR THE DATE 9.9.17 - 17.9.17
For menus and T&C’s visit www.sunderlandbid.co.uk
#EatDrinkSunderland