Appetite magazine #47 - December 2017

ISSUE 47

www.appetitemag.co.uk

December 2017/January 2018

TICKLE YOUR TASTEBUDS...

40

fab recipes!

‘Tis the season!

EAT, DRINK AND BE MERRY - FOR TOMORROW WE DIET!

inside The 10 chefs of Christmas // Martin Charlton’s Christmas Day menu //

Mark Hart’s sweet sensations // The Grazer’s gravalax // Dave Coulson’s seasonal secrets

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

Editor reflects upon the time of year, and wonders when the world will regain its sanity...

As I write, the appetite team are dancing (dancing - in the office, if you please) around the Christmas 'tree'. Actually, it isn't a tree, it's an abomination of wire and green tinsel which, because it spends 11 months of the year packed away in a loft, has to be coaxed back to life with the aid of strong arms, fairy lights (which take all afternoon to get working) and the liberal application of baubles and fake snow which appears to be made from the noxious residue of some form of chemical warfare.

Meanwhile, this gaggle of lunatics - who are, the rest of the year, highly accomplished, mature professionals - are singing loudly along to the office Christmas CD (Cliff Richard has just launched into Mistletoe and Wine, if you're interested) and sharing supermarket mince pies most sane humans wouldn't give to the dog.

Which leads me to ask, dear reader, what happens at Christmas? People who spend the rest of the year studying Nigel Slater's latest tome while enjoying avocado on artisan sourdough toast seem to become

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Be a fan!

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

If you like a place, we want to know about it, so tell us.

Better still, take a picture and share it on social media, tagging @appetitemaguk.

And if you cook something you’re proud of (or something you’re not!) email us a photo or share it with us on social media and we might even put it in the magazine.

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

afflicted with a virus which leads them to the rampant harvest of highly processed party 'food'. This includes an unspeakable horror called a 'prawn ring', widely available in a popular frozen food shop, and any dish you can name, including Yorkshire puddings, reduced to miniature Alice in Wonderland-style snacks which I am told you are supposed to present to visiting friends and family before stuffing the local landfill with the acres of packaging which result.

I believe in keeping to tradition, when the preparation of party food took days and resulted in extreme hostess stress, sweat, smudged lipstick and frizzy hair, but at least could be served with genuine pride. The pages within this edition are packed with inspiration, which should make a trip to the wasteland that is the readymade canapé aisle unnecessary.

Bah humbug - and a Happy - and tasteful - Christmas to you!

Jane Pikett, Editor

appetite.

TICKLE YOUR TASTE BUDS...

Editorial 01661 844 115

Jane Pikett - jane@offstonepublishing.co.uk

Advertising 01661 844 115

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

PLACE YOUR ORDER 4FoodieCLUB offers and prizes 5 DATE Fill your diary, folks 6 FEEDBACK Foodie news and views 9 BUTCHER George Payne's festive gammon 13 FISH Graham's seafood thermidor 14 DAVE COULSON Seasonal essentials from our man 17 IN THE GARDEN Down in the Kitchen Garden at Vallum 19 MESSAGE IN A BOTTLE Boozy fruit in a jar - the ultimate gift!

20 THE GRAZER Anna's perfect cure for the season 22

CHEF TIPS Secrets of the best Christmas dinner from some of our leading chefs

26 MARTIN'S CHOICE Martin Charlton's fabulous Christmas menu

32

PROOF IN THE PUDDING Indulge in festive sweet sensations

34 PARTY TIME Easy food to graze and share 38 HEALTHY APPETITE The healthfood trends we'll all be craving in 2018

42 KITCHEN KIT Essential kit for every foodie and Unit One, Bearl Farm, Stocksfield Northumberland, NE43 7AL Photography Nicky Gibson www.kgphotography.co.uk Peter Skelton www.photo-psp.co.uk

some last minute ideas for gifts

46 JUST DESSERTS Christmas pudding - with a twist! appetitemag.co.uk

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CLUB BUY-ONE-GET-ONE-FREE AT BLENKINSOPP CASTLE The Blenkinsopp Castle Country Inn and Bistro is offering appetite readers a second main course for free when dining from the main menu until March 31 2018. Booking essential, quote appetite when booking.* Blenkinsopp Castle Country Inn and Bistro, Greenhead, Brampton, CA8 7JS, tel 01697 747 757

Il Piccolo, Corbridge Restaurant | Wine Bar Deli/Gelateria

PARTY MENU 3 COURSES £30 PER PERSON download our app for loyalty rewards, events and offers

www.ilpiccolo.co.uk

01434 434554 | St Helen’s St, Corbridge NE45 5BE

25% OFF AT ARTISAN artisan at The Biscuit Factory, Newcastle is offering appetite readers 25% off the a la carte menu from January 3-31, 2018. Quote appetite offer when booking. Excludes Sat evenings. T&Cs apply. artisan, Stoddart Street, Newcastle, NE2 1AN tel 0191 260 5411, www.artisannewcastle.com

FESTIVE AFTERNOON TEA AT SLALEY HALL Slaley Hall, Northumberland is offering appetite readers £5 off Festive Afternoon Tea with mulled wine (normally £20pp) until December 31, 2017. Booking essential, quote appetite when booking. Slaley Hall, Hexham, NE47 0BX, tel 01434 673 350 www.qhotels.co.uk/our-locations/slaley-hall

STEAK DINNER AT THE PLOUGH ON THE HILL The Plough on the Hill, Berwick is offering appetite readers two steak dinners for £22 (normally £25 per person) from December 12 2017 until February 28 2018.* The Plough on the Hill, West Allerdean, Berwick-upon-Tweed, TD15 2TD, tel 01289 387 496, www.thekingsleycollection.co.uk/the-plough-on-thehill

STAY AT THE DUKE OF WELLINGTON, NEWTON 2007

2017

BISTROT FRANÇAIS CELEBRATING 10 YEARS...DÉJA

The Duke of Wellington, Newton is offering appetite readers dinner, bed and breakfast for £160 (normally £200) from January 2 to February 28, 2018. The offer includes a three course meal from the al a carte menu, a double or twin room and breakfast.* The Duke Of Wellington Inn, Newton, Stocksfield, NE43 7UL, tel 01661 844 446, www.thedukeofwellingtoninn.co.uk

Festively French...

30% OFF AT THE COQUETVALE HOTEL

Christmas Lunch - 12-2pm - 3 Courses £19.50 | 2 Courses £17.50 Christmas Fayre - Mon-Wed 6pm-9pm/Thurs-Sat 6pm-7pm 3 Courses £20.50 | 2 Courses £18.95 Open New Years Eve See website for menu

The Couquetvale Hotel in Rothbury is offering appetite readers afternoon tea for two, including a glass of prosecco, for £30 until January 31, 2018. Served daily 2-5pm. Can also be purchased as a gift voucher. Booking essential.

The Coquetvale Hotel, Station Road, Rothbury, NE65 7QH tel 01669 622900, www.coquetvale.co.uk

4-6 GILESGATE, HEXHAM, NORTHUMBERLAND NE46 3NJ

Tel 01434 609 943 | www.bouchonbistrot.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! Broom House Farm

FOOD, FARMING & FUN

NEWCASTLE RESTAURANT WEEK

DATE: JANUARY 15-21, 2018 The brilliant NE1 Newcastle Restaurant Week is back in January with menus at around 100 city restaurants for just £10 or £15 per person. Details of the restaurants taking part and the menus available will be online soon and are likely to include many of the best places in town. It's popular, so book early and download your vouchers before you go. www.getintonewcastle.co.uk/ ne1-events/restaurant-week

JANUARY AT THE LORD CREWE ARMS DATE: THROUGHOUT JANUARY

There’s something for everyone this January at The Lord Crewe Arms, Blanchland. Jan 18 brings a lunch and demonstration on sushi with Japanese chef Meiko, Jan 19 serves up Stargazing in the garden with supper, and there’s a Burns Night supper on Jan 25. Tickets for each event are available from the Lord Crewe Arms or by calling 01434 677 100. The Lord Crewe Arms, The Square, Blanchland Northumberland, DH8 9SP tel 01434 677 100, www. lordcrewearmsblanchland.co.uk

FARM SHOP We breed, rear and sell our own well hung pure Aberdeen Angus beef, lamb, mutton, Saddleback pork, ham, bacon and gluten free burgers & sausages . Come and look at our amazing meat display in the Farm Shop. Fantastic turkeys, poultry and everything you need for the perfect foodie Christmas.

CHRISTMAS ORDERS NOW BEING TAKEN! COFFEE SHOP – Delicious home made cakes, English breakfasts, tasty snacks, made with scrumptious ingredients from our butchery. Afternoon Tea. NEW GIFT SHOP – Full of gorgeous candles, stylish pottery, textiles and other goodies.

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

New Year’s Eve

at CHRISTMAS WORKSHOPS

DATE: DECEMBER 16-17 Daniel Farm, Wylam is hosting two days of children’s Christmas workshops including wreath making, Christmas card making, decorating gingerbread and more. There’s also a chance to meet Santa and some of the farm’s animals. Booking essential, tickets £28 (one adult and one child, £5 per additional child).

Daniel Farm, Sled Lane, Wylam, NE41 8JH, tel 01661 853 849, www.facebook.com/ danielfarmwylam

The County Hexham EAT, DRINK & PARTY

SUNDAY 31st DECEMBER FROM 7PM

BURNS NIGHT SUPPER DATE: THURSDAY JANUARY 25, 2018

The County Hotel, Hexham is serving up a Burns Night Supper complete with bagpipes, four courses of traditional food and a dram or three.

Tickets are £19.95pp.

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

Join us for a 5 course dinner - £28.95 per person Table for the night with full table service DJ & dancing til late (bookings now being taken)

OR Join us for a drink - still open to the general public throughout the evening The County Hotel, Priestpopple, Hexham, Northumberland NE46 1PS Tel: 01434 608444 www.countyhotelhexham.co.uk appetitemag.co.uk

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THE COOKSHOP HAS EVERYTHING YOU NEED TO PREPARE FOR THE FESTIVE SEASON...

FEEDBACK

FEED...BACK

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

Fame at last! Email editor@appetitemag. co.uk Twitter, Facebook and Instagram appetitemaguk, Facebook /appetitemaguk

RAISE A GLASS

From roasting tins, pudding bowls, cake boards, home baking to food preserving, jam making and storage and much more!

Stockists of: Stellar Cookware, Silverwood, Sophie Allport & Wrendale.

CORBRIDGE COOKSHOP (J F Walton & Son) 15 Middle Street, Corbridge, Northumberland NE45 5AT Open: Mon-Sat 9am-5pm, Sun 12-4pm 01434 632582 | www.corbridgecookshop.co.uk

The Blue Stone Tea Shop A touch of Edwardian taste in Crook

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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Alastair Gilmour with some of the brewers featured in The Great North East Brewery Guide A new book toasting the renaissance in North East brewing has been published in time for Christmas by our sister magazine, Cheers.

The Great North East Brewery Guide (£15) is the definitive celebration of everything hop related from the Tweed to the Tees. Compiled by award-winning beer writer and Cheers editor Alastair Gilmour, it’s a spirited modern day account of an alcoholic drink whose origins can be traced back to the dawn of civilization. From the smallest

and youngest brewers, such as Acklington’s Rigg & Furrow launched in February 2017, to the largest and oldest in Hartlepoolbased Camerons set up in 1865, The Great North East Brewery Guide profiles in detail 35 of the region’s great independents for whom the pursuit of the best ale is a passion.

The Great North East Brewery Guide is published by Offstone Publishing at £15 and is available to buy from Waterstones, selected independent bookshops, breweries, pubs and off-licences.

TOP 20 ICE, ICE BABY...

Well done to Simon Walsh and the team at Longsands Fish Kitchen in Tynemouth, which has been named in the top 20 fish and chip restaurants in the UK as part of The National Fish & Chip Awards 2018

by Seafish. Judges are now visiting the 20 restaurants and the country’s best will be announced in London on January 25, 2018.

Nice work on the part of the creative folks at Di Meo’s ice cream parlour in Whitley Bay, who have come up with a vegan cranberry and prosecco gelato. Made with rice milk, it’s wonderfully creamy and perfectly flavoured for the season. Who says ice cream is just for summer?

Longsands Fish Kitchen Front Street, Tynemouth NE30 4DZ, tel 0191 272 8552 www.longsandsfishkitchen.com

Di Meo’s, Marine Avenue Whitley Bay, NE26 1LX tel 0191 252 3814 www.dimeos.co.uk

FEEDBACK BEST IN THE UK

Christmas at Blagdon

Huge congratulations to the brilliant Dabbawal in Newcastle city centre and Jesmond, which has been named the UK’s Best Casual Dining Restaurant at the prestigious British Curry Awards for the second time in three years.

Dabbawal was created long before the idea of food rooted in the streets and markets of cities like Mumbai became popular in the UK, and it remains a pioneer, in keeping with its locations in Newcastle’s cool High Bridge quarter and Jesmond. The food

is relaxed and laid back, its small plates, street combos, sides and main dishes served amidst reclaimed railway sleepers, aged metal tiles, industrial light fittings and vibrant graphics which bring the subcontinent to Dabbawal’s colourful, buzzing venues.

The restaurant saw off competition from the uber-cool Dishoom, which has four branches in London and one in Edinburgh, and the renowned Chilli Pickle in Brighton to take the award, which it also won in 2015. www.dabbawal.com

• Succulent free range turkeys and rare breed beef from our own farm • Great Taste Award winning dry cured gammon. Perfect for Boxing Day • Delicious party food freshly made in our Bakehouse Trees • and trimmings, chocolates and chipolatas, hampers and hams • Geese, guinea fowl and the biggest selection of wild game in the region freshly picked vegetables delivered • From our farm,straight from the field

All you need for a delicious Christmas 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 Monday’s in December and every Bank Holiday

TOP TWEETs! Our pick of the best foodie tweets

Hexhamshire Organics (@HexOrganics): Both mums have now delivered We have fifteen new #piglets in total And we are very happy!

artisan restaurant (@artisan_NE): We just love this 4-page recipe spread from our head chef in @ appetitemaguk!

Jane Pikett (@janepikett): Great to see Nicola @MuckleBrewing @appetitemaguk @EatDrinkFestNCL @HoultsYard

Dabbawal (@dabbawal): Dabbawal crowned Best Casual Dining restaurant in the UK @BritCurryAwards. Thanks for all the support.

appetitemag.co.uk

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STARTERS

Clean Eating in 2018 CHEESY DOES IT Healthy grills, meats, fish & salads all made with fresh ingredients Book a table for Sunday Lunch 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

The fabulous Deli Around the Corner in Tynemouth has launched a new Cheese Club with a selection of seasonal cheeses delivered to you every month.

Subscriptions are £25 per month and include four cheeses delivered on the third Wednesday of every month along with three sample tasters of new cheeses, which should keep you going for a while.

The Deli Around the Corner, 61 Hotspur Street, Tynemouth North Shields, NE30 4EE, tel 0191 259 0086 www.thedeliaroundthecorner.co.uk

Foodie gift

A menu shaped by our surroundings, coloured by the seasons and enjoyed by everyone

Five of our region’s finest producers have been added to the MasterChef gift card scheme.

The nationwide scheme, which offers gifts cards which can be used in The Artisan Food & Drink Online Shop, includes the Berwick Shellfish Company, Northumberland Honey Co, Swallow Fish, Poetic License Distillery and Devon Rose alongside more than 3,000 artisan food and drink producers from around the UK. www.masterchefgiftcard.co.uk

CHEF OF THE YEAR 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, seasonal bar menu, refreshments, afternoon teas and Sunday lunch.

Seasonal events throughout the year.

Why not give us a call for more information?

Take advantage of our Appetite readers offer and receive a 10% discount on all food –quote APP03

Station Road, Rothbury, Northumberland NE65 7QH

01669 622900 stay@coquetvale.co.uk www.coquetvale.co.uk

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The Ritz head chef, South Shields lad John Williams MBE, has been named AA Chef of the Year.

Following in the footsteps of Michel Roux Jnr, Simon Rogan, Pierre Koffman, Heston Blumenthal, Tom Kerridge, Nathan Outlaw and Rick Stein, Williams adds the honour to his long list of accolades collected through a 40-year career in London’s finest restaurants.

The award, chosen by all AA Rosetteawarded chefs, follows the Michelin star he has held since 2016. The ever-modest Williams says: “It's absolutely amazing, I'm thoroughly shocked! It's wonderful to join some fantastic chefs as Chef of the Year.

We are where we should be at The Ritz and we haven't finished yet." www.theritzlondon.com

Butcher

ROAST GAMMON WITH GINGER BEER,GINGER GLAZE AND CLEMENTINE RELISH Gammon is becoming increasingly popular as a refreshing alternative for festive tables. Here’s a great celebratory roast dish from Newcastle butcher George Payne, courtesy of the national Butchers Q Guild, of which George is a founder member. www.georgepaynebutchers.co.uk Ingredients 500g boneless or 1kg bone-in dry-cured gammon joint 330ml ginger beer 2tbsp ginger preserve 1tsp oil 1 onion, peeled and roughly chopped 2 clementines, peeled and broken into segments 2 tbsp brown sugar 1tbsp ginger preserve 3 tbsp orange juice Method For the gammon Pre-heat oven to 180C/Gas 4. Double line a large roasting pan with foil. Place joint in roasting pan, pour over ginger beer,

cover with foil and put in the oven for 20 mins per 450g plus 20 mins.

Remove pan from oven and carefully remove joint. Tip off juice and discard. Remove the rind and score the fat into diamonds. Brush with ginger preserve. Return to the roasting pan and bake for 10-15 mins until glaze is golden brown.

For the clementine relish Place onion in a small pan with oil and cook for 2 mins. Add remaining ingredients and simmer with lid on for about 10 mins until onion is soft and liquid syrupy.

To serve Serve hot with a selection of roasted vegetables and a spoonful of clementine relish.

Also delicious cold.

For all your festive season foods Local Multi Award Winning Farm Shop.

Awarded Butchers Shop and Farm Shop of the year.

• Fully stocked butchery counter • Cooked Pies • Cooked Meats • Pork Pies • Local & Continental Cheeses • Quality fresh fruit and veg • Hampers • Christmas Preserves and Condiments • Foodie Stocking Fillers • Christmas Ale Packs GIFT VOUCHERS AVAILABLE ONLINE & IN-STORE

We look forward to seeing you at Knitsley.

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

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.

Christmas Fayre Menu: 2 Courses £16.95 | 3 Courses £19.95 Christmas Eve Menu: 2 Courses £16.95 | 3 Courses £19.95 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

BUTCHER

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

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STARTERS

See in the New Year at

Sweetharts

New Year’s Eve Celebration Night

Dinner & Disco until late!

WE LIKE!

Menu

A delicious 6 course meal created by our Head Chef Chris Dodds

Canapes

A selection of canapes will be served

Starter

Haggis, neeps and tatties served Sweethart style (v) Haggis, neeps and tatties served Sweethart style

£55

Sorbet

Kir Royale Sorbet*

Fish Course

Gravadlax & Nordic Crispbread (v) Roasted beetroot with Nordic Crispbread

Main Menu

Roast loin of lamb with winter veg, baked aubergine puree, potato & Slow braised lamb terrine. (v) Goats cheese and chargrilled vegetable charlotte with tomato & aged balsamic vinegar dressing

Dessert

Lemon gin & mascarpone mousse soft & crispy meringue, macaron & cucumber spheres*

After Dinner

Truffles & Liquors *suitable for vegetarians

Sweethart Bakery & Bistro 101 Durham Rd, Blackhill, Consett Co. Durham Tel: 01207 501 100

Cocktails, wise list, draught beer, prosecco & muchmore available Full table service for food & drinks

HADRIAN’S RETURN

Hadrian’s Tipi, the festive pop-up in Newcastle, is back and bigger for 2017. Having moved from Central Station to Pilgrim Street, the tipi bar has grown to incorporate a German-style food and drink market complete with foodie favourites Hatch 76, Fat Hippo, Fowl Play, The Bake One, Wood & Kindle and The Nutella House plus hot drinks from R Place and cocktails from Quaff Box. Perfect for a postshopping break or midweek post-work treats.

Hadrian's Tipi, Pilgrim Street, Newcastle, NE1 6QE www.hadrianstipi.com

b crepes b cakes b sandwiches b Waffles b Archers speciality coffee and takeaway tubs b

Are you looking for a Christmas Pudding but fed up of the traditional Christmas cake? Try one of our ice cream puddings this Christmas.

Puddings are available to order from any parlour.

Orders must be in by 20th December.

Mini Pudding £3.00 | Small Pudding £8.00 Medium Pudding £13.00 | Large Pudding £18.00 New Moor Farm, Walworth Gate, Darlington, DL2 2UD 01325 300 336 Unit 2-3 The Station, Richmond, North Yorks, DL10 4LD 28-29 Palace Hub, The Esplanade, Redcar, TS10 3AE 01642 296 502 STORES ARE OPEN FROM 10AM TO 5PM WED - SUNDAY

O r d e r throu gh th e we b s i t e (one w e e ks notice re quir ed )

www.archersjerseyicecream.com

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The Battlesteads team at the awards

HOTEL OF THE YEAR

Congratulations to the team at the Battlesteads Hotel & Restaurant in Wark, Northumberland which was named Hotel of the Year at the 2017 North East England Tourism Awards.

Sustainable hotel, restaurant and observatory Battlesteads, which was also shortlisted in the Best Small Attraction and Dog Friendly Business Categories, will now go on to represent the North East at the Visit England Awards for Excellence in 2018.

General manager Katie Meyrick-Scott says: “We are thrilled.

Battlesteads is a proud champion of the tourism industry in the North East, and we are looking forward to representing the region.”

Battlesteads, Wark, Hexham, NE48 3LS, tel 01434 230 209 www.battlesteads.com

STARTERS

HOT NEWS PERFECT CHOICE

Prewett’s Savoury Mature Cheddar & Black Pepper Oaty Bites, made by Gateshead-based Northumbrian Fine Foods have won a prestigious Good Choice!

Quality Food Award.

The first place award in the Free From Ambient category recognises the gluten free allbutter savoury snacks’ great taste and innovation, while the brand’s Savoury Parmesan Oaty Bites was also a finalist in the same category. www.prewettsbiscuits.com

WE LIKE!

Lovers of chillies and beer got the chance to enjoy the best of both worlds with a spicy ale brewed for Newcastle’s mmm… and glug…

North Shields craft brewery Flash House Brewing created the six-chilli stout to mark the food emporium’s move to larger premises on Grainger Street.

Samples of Shy Bairns Get Stout Six Mexican chilli stout, which features ancho, cascabel, chipotle, guajillo, mulato and pasilla chillies, were handed out ahead of launching its own click and collect service and online shop. mmm...and glug...

Grainger Street, Newcastle NE1 5AE, tel 0191 222 1818 mmm-glug.co.uk

SUNDAYS AT STAITH HOUSE Sunday lunch is a must at appetite HQ and we like to think we’ve sampled our share of the region’s best. A recent trip to Staith House, North Shields presented a contender. John Calton and Jimmy Laffan may be famed for their fish cookery, but their Sunday roast is excellent too with some of the best crispy and fluffy roast potatoes we’ve ever had. Just go… Staith House Low Lights, North Shields NE30 1HF, tel 0191 270 8441 www.thestaithhouse.co.uk

SEE THE NEW YEAR IN WITH US AT THE SHIP, WYLAM

NEW YEARS EVE PARTY

Canapes and fizz, 5 course dinner and live music till late - £45 per person Ticket only event, advanced bookings only.

Game Terrine, Pear Chutney Poached Turbot, Lindisfarne Oyster, Champagne Sauce Northumbrian Beef Wellington Truffle Mash Dark Chocolate Tart, Orange Creme Fraiche Blagdon Blue, Singing Hinnie, Onion Chutney Coffee and Homemade Fudge

NEW YEARS DAY BRUNCH 9AM-5PM

Dine with us during December

- we will be giving a secret envelope as a gift from us, not to be opened until a return visit.

The prize in the secret envelope will be revealed when you dine with us during January and February.

Gifts in the envelope will be discounts ranging from 10% to 100% off your bill.

Sit back, relax and enjoy your time on board The Ship

Main Road, Wylam NE41 8AQ Tel: 01661 854538 www.theshipinnwylam.co.uk

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STARTERS 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

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

HEAD NORTH

MasterChef: The Professionals 2016 winner Gary Maclean has set up shop in the North East. Gary, who wowed judges in the BBC show which pits some of the country’s best young chefs against one another, has moved to The Plough on the Hill in Berwick, which has recently undergone a £1.3m renovation.

As executive chef, Gary will be overseeing a fresh, local gastropub menu at the 16th Century inn, featuring fresh seafood from the North Sea courtesy of the Douglas Flannigans Shellfish and organic freerange pork and beef from Peelham Farm.

The Plough on the Hill, Allerdean Greens Farmhouse Berwick-upon-Tweed, TD15 2TD, tel 01289 387 496 thekingsleycollection.co.uk/the-plough-on-the-hill

FISHY FRIDAYS

Newcastle’s artisan at The Biscuit Factory is dishing up its take on a British classic with the launch of its new weekly Fish Fridays.

Available 5.30pm-9.30pm (two mains and a bottle of wine for £35) the Friday evening menu from head chef Andrew Wilkinson features freshly caught local fish from the Hodgson's Fish day boats in Hartlepool, dished up with artisan’s signature twist. www.artisannewcastle.com

• 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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IT’S A WRAP

WE LIKE!

A recent trip to York yielded a revelation for the appetite team – Yorkshire pudding wraps. The York Roast Co – which now has two shops in York and locations in Chester, Shrewsbury and Salisbury serves up a choice of pork, turkey, ham and beef with seasonal veg, stuffing and gravy in possibly the best wrapped lunch in the world!

There's roast potatoes and gravy to dip them in and mini Yorkshires.

They’re looking for their next locations while heading out for a series of pop-ups – fingers crossed! www.theyorkroastco.com

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

WEKE! LI

Festive Afternoon Tea Sugar and spice makes Christmas nice ‘ Tis the season for giving but, if we are being honest it is also the time for treating yourself and loved ones. What better way to tick both boxes than you and your friends enjoying a festive afternoon tea?’

FISH!

RAZOR CLAM ANDSQUIDTHERMIDOR Ingredients 2kg razor clams (approx 15 clams) 3 tbsp white wine 200g squid 1 head fennel 1 head celery 2 large onions 1 bulb garlic 4 tbsp English mustard 2 star anise 4 tbsp brandy 1 litre double cream 100g grated gruyère cheese 2 tbsp vegetable oil 25g unsalted butter 1 lemon, juice Method To cook the razor clams, rinse them well under a cold tap for about 5 mins to remove as much grit as possible. Steam the clams open in a covered pan with a little white wine or water. Allow to cool slightly before pulling the clams from their shells. To prepare them, cut the longer part of the clam away from the dark sack, cut off the rounder end and the other side of the sack. Remove the wing-like part of the clam and scrape off any sand. Slice both of these parts into small slices and discard the dark sack.

To prepare the squid, pull the tentacles away from the body.

Remove the quill from inside the body and discard. Clean the body by running it under a tap or cleaning it in a bowl of water.

Remove the 'ears' from either side of the squid and remove the skin with your fingers. Cut the tentacles just below the eyes, being sure not to cut the ink sac.

Be sure to remove the 'beak' at the base of the tentacles. Slice into squares and score the skin.

For the thermidor sauce, roughly chop the fennel, celery, onions and garlic. Sweat off in a pan until soft. Add the English mustard and star anise into the pan followed by the brandy, reduce down before adding the cream. Bring the mix to the boil then simmer until it thickens.

Once thick, pass the sauce through a sieve and set aside.

To finish, lightly poach the razor clam slices in the thermidor sauce and place then and the sauce into the shells. Finish with a sprinkling of the grated cheese and place under the grill to glaze.

For the squid - add oil to a hot pan cook for 30 secs, finish with a knob of butter and lemon juice.

Place the squid parts on top of the razor clams and serve.

In the Claret jug

SAVE £5 ON OUR FESTIVE AFTERNOON TEA WITH MULLED WINE FOR £20PP*

Call 01434 673 350 Served from 1-4 pm to reserve your table 1st December - 31st December *NORMALLY £25PP, MUST PRE BOOK AND MENTION THIS OFFER, SUBJECT TO AVAILABILITY

slaley hall | Hexham | Northumberland | NE47 0BX www.QHotels.co.uk/Slaleyhall

01434 673 350

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YES, CHEF! Brocksbushes Farm Shop

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

A ONE STOP SHOP FOR ALL YOUR CHRISTMAS NEEDS...

Home baked Christmas cakes, mince pies, stuffing and other delicious Christmas goodies required for your table.

Christmas Poultry available to order.

THE FARM SHOP AND TEA ROOM IS OPEN EVERYDAY FROM 9.30AM

Join us on

and

BROCKSBUSHES FARM SHOP & TEA ROOM Corbridge, Northumberland, NE43 7UB tel: 01434 633100 email: caroline@brocksbushes.co.uk

www.brocksbushes.co.uk EITHER START YOUR DAY OR END YOUR EVENING @

Quiz night every Wednesday Bike night every Thursday Ford meet last Sunday of the month Live Music over the Christmas period, Boxing Day, New Years Eve and New Years Day New Entertainment on a Tuesday with open Mic night starting from 8.30pm Food served till 7pm every Sunday

Opening Hours: Mon-Fri 11am-11.30pm | Sat 9am-11.30pm | Sun 9am-10.30pm Christmas Opening: 11am till 2.30pm on Christmas Day for drinks only

30 Pavillion Terrace, Burnhope, Durham, DH7 0BN t: 01207 528 999 e: garagebarandgrille.co.uk w: www.garagebarandgrille.co.uk

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CHRISTMAS ESSENTIALS Christmas is all about family and food, so you need to have a few tricks up your sleeve for the big day, which allow you to cook something which tastes good and doesn’t take all day to do.

Here are a few quick and simple things to wow the family while you have time to enjoy the day.

Merry Christmas!

THE ROAST VEG 400g goose fat 20 baby carrots 20 baby parsnips 1 squash 20g polenta For the roast veg dressing: 100g butter 2 tbsp whole grain mustard 2 tbsp honey

THE GOOSE 2kg goose crown 3 litres chicken stock salt Method Preheat oven to 220C/Gas8.

Season the goose with salt.

Cook for 45 mins until golden.

Reduce oven to 180C/Gas4 and cook for a further 40 mins.

Remove from the oven, cover with foil and leave to rest.

Method Melt the goose fat in the tray you used to cook the goose. Preheat oven to 180C/Gas 4. Dust the baby carrots, baby parsnips and squash with polenta. Place in the tray and roast for 30 mins until golden and tender. To dress the roasted vegetables, melt 100g butter. Add mustard and honey and pour over the vegetables.

THE GRAVY bones and roasting juices from your goose 3 litres chicken stock salt Method Boil the goose bones with any juices left over from cooking.

Add chicken stock, stir pass through a sieve. Reduce.

THE ROAST POTATOES 400g goose fat 15 Maris Piper potatoes Method Boil the potatoes in salted water until tender. Remove from the water and ruffle up in a colander.

Preheat oven to 220C/Gas8.

Melt the goose fat in a heavy tray. Add the potatoes and roast for 1 hour.

You don’t need to travel far to have your cake and eat it Visit our wonderful Coffee Shop and have a leisurely stroll around our Garden Nursery Speciality tea & coffee, cakes to die for, fresh scones and a great selection of sandwiches and paninis.

All made on the premises.

Christmas has arrived...

Christmas Trees from £29 Christmas Wreaths from £6 Potted trees also available

A family run coffee shop & garden nursery Stank Lane, Pity Me, Durham DH1 5GZ, Just off A167, Pity Me roundabout.

Telephone: 0191 384 7122 OPENING HOURS: The Tea Barn 8:30am till 4:30pm everyday, stop serving at 4:00pm.

Garden Nursery 8:00am till 5:00pm everyday.

STARTERS JANUARY OFFER Dine at artisan this January and enjoy 25% off your bill.

Pre-book by quoting APPETITE OFFER. Terms and Conditions: - Not available on Saturday evenings - Not available in conjunction with any other offer - Applies to à la carte menu in January 2018 only - Discount applies to the full bill - Subject to availability and non-transferable

HUNGRY HIPPOS

WWW.ARTISANNEWCASTLE.COM

Image: Sean Elliott

Great news for burger fans on Wearside - Fat Hippo looks set to open a new restaurant in Sunderland. Joining restaurants in Jesmond, Newcastle and Durham – as well as one of the region’s strongest pop-up and food festival schedules – the new street food café and bar looks set to move into The Bonded Warehouse on Low Street, near Panns Bank. www.fathippo.co.uk

YOUNG CHEF OF THE YEAR

Elliott Teasdale, a commis chef at 21 in Newcastle, has been named North East Young Chef of the Year by the North East Culinary and Trade Association (NECTA).

Gateshead College-trained Elliott, has been with Terry Laybourne’s 21 Hospitality Group since July 2016.

Last year the NECTA North East Chef of the Year was won by Alex Walker who was then a demi chef de partie at 21, and is now working at the group’s Saltwater Fish Company in Fenwick. www.21newcastle.co.uk

NORTHERN LIGHT 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

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The Lord Crewe Arms, Blanchland has been named in Tatler magazine’s The Best of Britain Restaurant Guide for 2018, flying the flag for Northumberland and Durham as both counties' only representative.

The magazine described The Lord Crewe Arms as "pure magic" and the listing follows being named Inn of the Year in the 2018 Good Pub Guide and appearing as part of The Hoteliers Top 100 Hotels.

General manager Tommy Mark says: "This is a fantastic tribute making it a hat-trick. We've got a talented and dedicated team who deserve huge congratulations for their hard work." www.lordcrewearmsblanchland.co.uk

dig this EVERYTHING A FARM SHOP SHOULD BE...

AS ONE OF THE LONGEST SERVING FARM SHOPS IN THE COUNTRY NORTH ACOMB IS A FOOD LOVERS HEAVEN.

VICKY’S GAR DE N

COLD COMFORT It's so cold we barely want to go out in the garden and pick at the moment. But the bonus is the sunrises and our chef Richard in the Tea Room has been sharing his early morning sunrise and kale snaps on Facebook.

The great news is the sprouting broccoli is finally here. We are picking out the tops once they look good to encourage the smaller sprouts to shoot lower down, and it looks like we will be picking right through January, which is fab. It’s so sweet and delicious and is set to star on the Sunday menus in the Restaurant and Tea Room.

Ivan has been busy shovelling a vast amount of soil as he bows to Richard’s request for more raised beds in the large poly tunnel. Poor Ivan - he's been working like a Trojan in this freezing weather, which means that Santa is getting so slim, we’ll have to pad him up for our children’s Christmas party on the 17th. We're also looking forward to more time together to plan our growing in 2018, and January is designated pow-wow time for this

and planning wedding menus right into 2020. My mind is boggled, but I can’t wait for a proper growing plan as we have learnt so much this year.

The next few weeks are phenomenally busy for our small brigade of chefs. We have put the planning in so it’s all manageable, and it's great to be cooking Persian as well as traditional British fare for our private house Christmas catering jobs. We have our first corporate events too, which is very exciting. We will shut Vallum on December 24, 25, 26 and January 1 and 2 to give the team some family time. Apologies to anyone who is disappointed - we will miss you too. Meanwhile, our staff party is fast approaching and cousin Anne and I are teaming up for one of our legendary performances.

Last year we were Patsy and Eddie from Ab Fab, and this year we will be Geraldine and Alice from the Vicar of Dibley. The wigs and vicar outfit are on the way! So, Happy Christmas, all the best for 2018 and please come and see us in the New Year, when we will be raring to go.

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

From the finest traditionally reared aberdeen angus beef, lamb and pork, most of which is reared at North Acomb our award winning handmade sausage, dried cured bacon and gammon to our exclusive range of home prepared ready meals, cakes, pies and puddings. North Acomb is sure to tempt your taste buds!

For the festive season, free range turkey, geese, ducks and chickens, plus Aberdeen Angus Beef, on or off the bone, home cured gammon and pork joints are now available to order. Christmas gift tokens are also available.

CALL IN FOR A COFFEE, CAKE AND BROWSE

North Acomb Farm, Stocksfield, Northumberland NE43 7UF Tel: 01661 843181 email: shop@northacomb.co.uk Open: Tues-Sat: 9.30am - 5pm, Sun: 9.30am - 1pm Closed all day Monday

www.northacomb.co.uk

AWARD WINNING FARM SHOP ESTABLISHED 1978

Christmas at a stunning coaching stable dating back to the 13th century in the heart of the glorious Northumbrian countryside.

Blenkinsopp Castle Inn & Bistro CHRISTMAS - Menu served every Sunday throughout December, Specials & party bookings (ring to discuss) Choice of menus available using a seasonal selection of local produce. A fine selection of wine, beers and hand pumped local real ales.

Blenkinsopp Castle Inn & Bistro Blenkinsopp Castle Home Park, Greenhead, Brampton Cumbria CA8 7JS Tel: 016977 47757 - www.blenkinsoppcastleinn.co.uk

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Make this Christmas easy with a meat hamper BRONZE HAMPER - 1.8kg Chicken * 1kg Topside * 1kg Pork Loin * 500g Chipolata Sausage * Stuffing mix * 500g Sausage meat - £35

SILVER HAMPER - 2kg Turkey Crown * 1.5kg Topside * 1.5kg Gammon Joint * 1.5kg Pork Loin Joint 500g Chipolata Sausage * 500g Sausage meat * 500g Streaky Bacon * Stuffing mix - £55

GOLD HAMPER - 4kg Turkey Crown * 2kg Topside * 2kg Gammon Joint * 2kg Pork Loin Joint 500g Pigs in blankets * 500g Sausage meat * Stuffing Mix * 4 Sirloin Steaks - £85

FREE RANGE TURKEY ORDERS BEING TAKEN IN OUR FARM SHOP WE OFFER A SELECTION OF FRESH LOCAL PRODUCE, CHEESE, JAMS, CHUTNEYS & BREADS. A GOOD RANGE OF CRAFT BEERS, ARTISAN GIN AND BEAUTIFUL GIFT HAMPERS. OUR TEAROOM IS 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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GIFTS WITH SPIRIT

BOOZYFRUIT Jane Pikett sets about important Christmas present making

C

hristmas things to make your heart sing – the service of Nine Lessons and Carols, the dog wearing a big red bow tie, and boozy fruit preserved in pretty jars.

What more could you want?

I’ll be honest, I am not giving you a lot of time to get this landed in time for Christmas gift giving because of course the longer you soak it, the better the fruit is, but even with a week’s soaking, it is seasonally imbued with spice and the best of the booze, and it makes for a lovely present on Christmas Day or for a New Year party offering.

There are numerous options, all of them asking for little more than fruit, sugar syrup, booze, a pretty jar and a nice festive bow. What to use?

Well, in my experience, raspberries love vodka, plums like brandy, while and I am told that pineapple enjoys Crème de Menthe, but I’ll leave that to others of a stronger constitution.

Peaches are my favourite – they are so fat and pretty in a nice jar, while plums, apricots, pears and plump red cherries are equally pleasing. Any high-proof spirit such as brandy, rum, vodka, port or gin will work with all manner of fruits, served warm or cold with well whipped cream. Obviously, you’ve been thinking about this all year so you’ve collected some nicely shaped jars. You haven’t? Worry not, a good cookshop such as Walton’s in Corbridge or La Cookshop at Blagdon will provide, and then you just need some nice bits to decorate them with, like cinnamon sticks tied with twine or ribbons with little bells.

HOW TO DO IT The most important thing is to keep it simple and not get too hung up on quantities. You can make a sugar syrup and match its quantity with your chosen spirit and soak the fruit in that, or just pour booze over the fruit, add a few spoonfuls of sugar and shake the jar gently to mix it and the alcohol acts as a preserver. Here are some suggested quantities for recipes using sugar syrup, and some which go the whole hog and just stick to the booze. Either way, they will keep you and your guests happy...

SUGAR SYRUP RECIPES: Peaches in rum 6 ripe firm peaches, 400g sugar and 280ml water boiled and simmered to a syrup, 2 halved cinnamon sticks, 170ml white or dark rum Cherries in Kirsch 600g dark red cherries with stalks on, 280g sugar and 280ml water boiled and simmered to a syrup, 110ml Kirschwasser Oranges in brandy 12 small oranges, 400g sugar and 280ml water boiled and simmered to a syrup, 2tsp allspice berries, 170ml brandy BOOZE AND SUGAR RECIPES: Plums in brandy 2 handfuls small plums, 225ml brandy, 225g granulated sugar Strawberries in sherry 400g strawberries, 225ml cream sherry, 225g granulated sugar Pears in port 4 firm ripe pears, 180g sugar, 3 x 1cm strips orange peel, 1 x 1cm strip lemon peel, 1 stick cinnamon, 225ml port wine

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THEGRAZER

Christmas cure-all I

It’s Christmas, and the Grazer’s mind is turning to beetroot and dill-cured gravlax

love gravlax at Christmas, and although this is a little bit of effort initially, once cured it keeps well in the fridge and keeps on giving throughout the holidays. It’s a lovely starter on Christmas day or just keep it in and cut slivers as required for canapés and unexpected guests.

This works best with a big piece of fish, preferably a whole side. I get mine from Lindsay’s at the Grainger Market in Newcastle, where it comes from Wester Ross, a salmon farm in the sea lochs of North West Scotland.

Salmon farming is a contentious subject and one that I have read frankly disgusting things about.

I wouldn’t buy salmon from the supermarket anymore, nor meat to be honest. So apart from eating wild salmon, which isn’t always available, I have been looking for sources and information that I trust. Wester Ross is independent and uses no antibiotics or chemicals. The fish are reared by hand and have space and clear water to grow without growth promoters or supplements, and the end product is superb.

To prepare, check over the salmon gently with your fingers and remove bones with a pair of tweezers, then cut into equal halves.

In a large bowl combine 300g caster sugar, 300g Maldon sea salt, 15g black peppercorns crushed in a pestle and mortar, a roughly chopped

bunch of dill and 2 peeled and grated beetroot. Give everything a good mix.

You will need a container that the salmon fits quite snugly in - I use a Tupperware - add about a quarter of the mix to the base, then one piece of salmon skin side down.

Spread two thirds of the remaining mix over the salmon, then add the second piece of fish, skin side up, like a sandwich, before topping with the remaining mix.

Then weight it - I usually use another Tupperware filled with tins and pop it in the fridge. If you’re using large pieces of fish, cure it for about 5 days, turning both pieces over daily.

Smaller pieces will be ready in 3 days. When it’s ready, take it out and brush off the mix, much of which will

have turned to liquid, and rinse under cold water, then dry thoroughly with paper towels. You will notice how much it has firmed up, shedding its water and absorbing flavour.

As you do this more you will learn whether you prefer the firm, very cured bits at the edge, or the softer lightly cured almost sashimi bits in the middle, and you can cure your next piece to suit.

Leave the salmon attached to its skin and carve very thin slices with a very sharp knife on a slight angle. I love it with a winter salad and brown bread and butter. I could happily eat it every day topped with fresh dill and I particularly enjoy doing the carving, because it means I get all the scraps.

Happy Christmas!

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

Star-spangled getaways at Battlesteads Hotel Looking for a weekend away with a difference?

An observatory break at Battlesteads Hotel is perfect for anyone interested in discovering Britain’s beautiful night skies.

Located on the edge of Northumberland National Park, Battleteads’ observatory is an official Dark Sky Discovery site, where on a clear night the Milky Way can be seen with the naked eye.

One-night breaks at Battlesteads Hotel & Observatory start from £80 per person, including observatory tickets and breakfast. www.battlesteads.com info@battlesteads.com +44 (0)1434 230 209 @Battlesteads

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FEATURE. THEGRAZER

OFF TH E SCALE!

Watling Coffee House

Serving Corbridge and its visitors since 1979 11 Watling Street Corbridge NE45 5AG Tel: 01434 634425 HOMEMADE • HOT FOOD • SCONES • CAKES • SOUPS

FRESH COFFEE • DAILY SPECIALS • MADE TO ORDER

FRESH COFFEE • DAILY SPECIALS • MADE TO ORDER

The

A beautiful little tea room in Killingworth

Serving freshly made sandwiches, cakes, scones and much more.

Looking for something special - ask about our afternoon tea GIFT VOUCHERS AVAILABLE

White Swan Centre, Killingworth, North Tyneside NE12 6SS Tel: 07733 895579 Open Mon-Fri 10am - 3pm

7 n eek pe w O sa y da

HOMEMADE • HOT FOOD • SCONES • CAKES • SOUPS

Massey’s Traditional tea room

Homemade Soup, Scones, Cakes & Afternoon Teas GLUTEN FREE OPTIONS 26 Middle Street, Corbridge, NE45 5AT Tel: 01434 633130 www.masseystearoom.co.uk

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CHEFS' CHRISTMAS

Some of the North East’s best chefs share their favourite festive recipes and tips.

This is your Christmas survival guide!

Craig Harvey

Gary MacLean

Close House, Heddon-on-the-Wall, Northumberland

The Plough on the Hill, Berwick, Northumberland

MULLED CIDER This mulled cider is a festive favourite and perfect to have handy for friends coming round – just prepare it the night before and reheat on the day.

TURKEY AND CRANBERRY SPRING ROLLS These are an easy way to use up that leftover turkey.

Ingredients 1 tsp whole black peppercorns 10 cardamom pods 3 fresh bay leaves 1 cinnamon stick, broken up 4 star anise

2 litres good cider 150g soft dark brown sugar 1 vanilla pod, split and scraped 1 orange, zest 150ml dark rum Method In a muslin bag, tie up the peppercorns, cardamom, bay leaves, cinnamon and the star anise. Place the bag in a pan with the cider, sugar and vanilla and bring to the boil. Reduce the heat and leave to steep for 20 mins.

Add the orange zest and rum.

Remove from the heat and serve.

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Ingredients 200g turkey leftovers 1 stick celery ½ red onion 8 mange tout ½ carrot ½ small leek 2 tbsp soy sauce 50g cranberry sauce 8 sheets of spring roll pastry 1 egg + 20ml milk (eggwash) sunflower oil salt Method Cut all the vegetables into fine strips and mix together. Heat a non-stick frying pan, add 1 tbsp oil and sauté ½ the vegetables on a high heat for 2-3 mins. Pour veg into a colander over a bowl to drain off fat then repeat with the other half of the veg. Mix turkey and veg together.

Add soy sauce, season and add cranberry sauce. Place a pastry sheet on a clean work surface. Spoon 2 tbsp turkey mixture diagonally across the centre of each sheet, leaving a 4cm border

at each end. Brush the corners and sides with egg wash. Fold in the ends and roll up firmly to enclose filling and make a 10cm-long spring roll. Repeat with the remaining pastry and turkey mixture. Shallow fry in a little oil until crisp and golden.

CHEFS' CHRISTMAS Emanuele Lattanzi

Catriona Macdougall

Andrew Wilkinson

Caffe Vivo, Newcastle

www.cookyourselfhappier.com

Artisan at The Biscuit Factory, Newcastle

ROMAN-STYLE ROASTIES Ingredients 1kg Rooster potatoes, peeled and chopped 2 white onions, sliced 250g pancetta, diced 50ml red wine 50ml chicken stock 2 sprigs rosemary 4 garlic cloves 100ml olive oil salt and pepper flat leaf parsley to garnish

CUMBERLAND SAUCE One of my favourite things to prepare and serve over Christmas is a glazed gammon joint. It’s often underrated at other times of the year, but it’s delicious and a great alternative to turkey. Prepared in advance, it can be served hot or cold and is wonderful in sandwiches and salads when you’re rustling up leftovers. I always serve mine with a traditional Cumberland sauce, which is easy and quick to make and with flavours of orange, port and cinnamon. It even smells like Christmas. Happy cooking!

WINTER RED CABBAGE

Method Boil potatoes in salted water for 5 mins, remove and drain. In a separate frying pan on a low heat, add a glug of olive oil and the onions. Leave for 10 mins to soften, then add the pancetta and fry until crispy. Pour in the red wine. Once the wine has evaporated, add the chicken stock, bring to the boil then remove from the heat. In a bowl, mix the potatoes with the contents of the frying pan, the rosemary, garlic, pepper and olive oil. Place in a roasting dish and put in oven at 180C/Gas 5 for around 40 mins or until crisp and golden. Finish with chopped flat leaf parsley. Buon appetito!

Ingredients 2 oranges, juice and zest 1 lemon, juice and zest 225g redcurrant jelly 150ml of port or red wine pinch ground cinnamon pinch ground ginger 1 shallot, finely chopped Method Take the zest from the oranges and lemon with a zester or fine grater. Squeeze the juice and put into a small saucepan with the zest and the rest of the ingredients. Simmer gently for 15 mins then serve hot or cold.

Ingredients 1 red cabbage 1 cinnamon stick 8 juniper berries 2 cloves 200ml red wine vinegar 200g brown sugar 2 medium red onions 3 apples 30g butter 100g sultanas ½ bottle red wine 30g honey Method Thinly slice the red cabbage and marinate for 24 hours with the cinnamon, juniper and cloves, add red wine vinegar and brown sugar, mix, cover and place in the fridge overnight.

The next day, thinly slice the red onions and apples, sweat down in a knob of butter for a few mins, add sultanas and marinated red cabbage, and sweat for a further 10 mins.

Add the red wine and turn heat down and place a lid on, cook for 1 hour until all wine and vinegar is reduced and the cabbage is cooked through.The cabbage should be sweet, sour with a hint of festive spices. Add a good dollop of honey to finish - the perfect accompaniment for Christmas day roasts.

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CHEFS' CHRISTMAS Paul Johnson

Simon Hicks

Parichat Somsri-Kirby

The Ship Inn, Wylam, Northumberland

The Lord Crewe Arms and Gatehouse, Blanchland, Co Durham

Parichat at Sohe, Newcastle

POTTED DUCK & CHUTNEY Perfect for a Christmas starter or a late night treat. The chutney is great with cheese too.

Ingredients 6 duck legs 500g duck fat 1 tbsp chopped thyme 1 orange, zest 2 cloves garlic, finely grated salt and pepper 1 tsp mixed spice For the chutney 200g dried apricots 1 tsp salt ½ tsp cayenne pepper 1 tsp ground coriander 1 orange, zest and juice 450ml cider vinegar 225g Demerara sugar 1 shallot, diced 50g dried mixed fruits 1 clove garlic, finely chopped 20g grated fresh ginger Method For the chutney, put all ingredients into a saucepan and simmer until cooked out to a thick chutney consistency.

For the duck, preheat oven to 120C/Gas ½.

Place the duck legs in a deep tray and cover with the duck fat, place in the oven and cook for 3 hours. Remove from the oven and pick all the meat before adding thyme, orange, garlic, salt and pepper, and mixed spice. Add some of the duck fat to make a moist consistency and mix well. Pot into Kilner jars and set in the fridge. Serve at room temperature with chutney and warm toast.

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PICCALILLI The best thing about Christmas is eating up the leftovers, so here is my go-to recipe for piccalilli to enjoy with cold turkey in fresh bread sandwiches. The smell when you're making it is divine. You'll never eat shop-bought again.

This recipe makes 3 jars. Make it about a week before Christmas.

Ingredients 2 cucumbers, peeled 1 cauliflower, cut into halved florets 3 medium onions, peeled and large diced 6-8 shallots, peeled and large diced 2-3 tbsp salt 300g caster sugar 120g English mustard 25g ground turmeric 1 small chilli, seeded and finely chopped 300ml malt vinegar 500ml white wine vinegar 50g cornflour Method Cut the cucumber in half, remove the seeds, cut in half again lengthways, then into 1cm pieces. Marry together in a dish with the cauliflower, onions and shallots then sprinkle over the salt. Leave for 1 hour then wash well in cold water and drain in a colander.

Mix the sugar, mustard, turmeric, chilli and the vinegars in a saucepan, bring to the boil and simmer for 2-3 mins. Meanwhile, mix the cornflour with a little water, whisk into the vinegar mixture and continue to simmer for 5 mins. Mix with the vegetables and leave to cool.

Store in the fridge in sterilised jars.

CRANBERRY AND PRUNE STUFFING This stuffing is a family favourite which is great for lunch on Christmas Day. Ingredients 50ml olive oil 112g pancetta, diced 100g onion, finely chopped 30g butter 375g pork sausage meat 60g prunes, quartered 60g dried cranberries, soaked in warm water for 10 minutes 100g soft white breadcrumbs 1 egg 50g grated parmesan cheese 5g black pepper 50g salt freshly grated nutmeg ½ tbsp rosemary, chopped 20g sage, chopped 30g parsley, chopped Method Heat the olive oil in a medium pan on a high heat. Add the pancetta and cook until light brown. Add the onions and cook for 5 mins until soft. Add the butter and sausage meat and cook for 5 more mins. Remove the pan from the heat and allow to cool a little. Add the prunes, drained cranberries, breadcrumbs, egg and parmesan then mix well. Add the rest of the ingredients and continue to mix well. Grease a deep ovenproof tray with butter. Place the stuffing in the tray and bake for 20-25 mins.

CHEFS' CHRISTMAS Troy Terrington

Chris Wardale

Dobson & Parnell, Newcastle

Blackfriars, Newcastle

PLAN AHEAD The best bit of advice I can give anyone tackling Christmas lunch at home is to write a plan.

There’s nothing worse than being unprepared, so a simple list with timings can really help, as can using a timer.

Preparing vegetables a couple of days beforehand really helps too. I make things like sticky braised red cabbage and vegetable mash in advance and freeze them so that when I come to set up on the day, all I have to do is defrost and re-heat, job done!

PREPARATION IS ALL The key is preparation - the day before, peel the potatoes and leave in water; half blanch carrots/parsnips ready to add to the turkey tray during cooking on the day; peel and prep the sprouts (no need to cross). On the day, use two roasting tins for the turkey - cook it upside down then halfway through transfer it breast side up to the other tray. This keeps the breasts moist and gives it a good colour. When it’s cooked let it rest for 1-2 hours with foil over then serve with very hot gravy. Serve a simple starter like smoked salmon with cream cheese and lightly pickled cucumber.

For dessert serve a sticky toffee or Christmas pudding that just needs heating up.

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MARTIN CHARLTON

MY PERFECT CHRISTMAS Martin Charlton, the man behind The Old Boathouse Food Group, which includes The Old Boat House Amble, Blyth Boathouse, Fish Shack in Amble and La Famiglia in Amble shares his favourite recipes for Christmas Day

STARTER NORTH SEA FISH PLATTER Cooking in fish restaurants 364 days of the year may seem like a lot, but the produce on our doorstep is so good that we love to have some on Christmas Day as well.

This platter can be filled with the fish and shellfish you like to eat or can get your hands on. Ours here includes freshly cooked Amble lobster, North Shields dressed crab, smoked salmon from Swallows of Seahouses, pickled herrings, Scottish blue shell mussels cooked marinara-style, panko breaded fish fingers, prawns and crawfish, and Holy Island oysters, served with a selection of great sauces – all of them based around a good quality mayonnaise.

TARTAR SAUCE Ingredients 250g mayonnaise 35g dill pickle, finely chopped 3 tbsp green onion, chopped 1 tbsp capers, drained 1 tbsp fresh parsley, chopped 2 tsp fresh lemon juice 1 tsp Dijon mustard

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½ tsp Worcestershire sauce Method Mix all the ingredients in a bowl and serve.

MARIE ROSE SAUCE Ingredients ½ lemon, juice only 1 tbsp Worcestershire sauce 5 tbsp tomato ketchup few drops Tabasco sauce 2 pinches smoked paprika ½ tsp paprika 1 tbsp double cream 4 tbsp mayonnaise 1 pinch cayenne pepper pinch salt 1 tsp cracked black pepper Method Mix all the ingredients in a bowl and serve.

AIOLI Ingredients garlic, to your taste ½ tsp salt 250ml milk 470ml olive oil lemon juice, to your taste Method Grind the garlic with the salt until it forms a paste. Put the milk into a blender and slowly add the oil until the mixture becomes thick. Add the oil until you get the consistency you require. Add the garlic and salt paste, and lemon juice, to taste.

MARTIN CHARLTON

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MARTIN CHARLTON

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MARTIN CHARLTON

MAIN

LEG OF LAMB BOULANGERE

RED CABBAGE

This classic French lamb dish, which translates as ‘leg of lamb baker-style’, is a break away from the traditional turkey and a great alternative to roasting a bird for Christmas Day. We use organic lamb from the Wilson brothers, fed on wild herbs and heather up in the Ingram Valley.

Ingredients 30ml olive oil 2 garlic cloves, sliced 1 banana shallot, sliced ¼ red cabbage, shredded 30ml red wine 1 tbsp red wine vinegar 1 tbsp brown sugar 100ml hot vegetable stock salt and freshly ground black pepper Method Heat the oil in a saucepan over a medium heat.

Add the garlic and shallot and fry for 2-3 mins to soften. Add the red cabbage and continue to cook for 5 mins. Add the red wine, vinegar and sugar.

Bring to the boil, reduce the heat and simmer for 4-5 mins, until the liquid volume is reduced by three quarters. Add the stock and simmer for another 5 mins, until the cabbage is cooked through. Season to taste and pour into a large warm bowl to serve.

Ingredients Adjust quantities to the size of your lamb: leg of lamb garlic cloves rosemary olive oil sea salt For the Boulangère potatoes: potatoes, medium (roughly two per person), sliced onions (half an onion per person), sliced stock butter sea salt and freshly ground black pepper For the gravy: lamb bones mirepoix of vegetables (roughly chopped onion, celery, carrot and leeks) red wine water bay leaf cornflour Method To prepare the lamb, take a sharp knife and make 2-3cm incisions in the flesh. Push a peeled clove of garlic and a small piece of rosemary into each of the holes. Rub the lamb with olive oil and sprinkle with sea salt. Preheat the oven to 160C/Gas 3.

Layer the potatoes and onion in an ovenproof serving dish. Fill the dish nearly to the brim with seasoned stock. Top the dish with a few slices of butter.

Place the lamb on an oven rack with the potatoes directly underneath so that the meat juices will fall onto the potatoes as the lamb roasts. Roast for 15 mins per 450g plus 15 mins. When the lamb is cooked allow it to rest for at least 10 mins.

For the gravy: Roast a few lamb bones until brown then add a mirepoix (chopped selection as listed in ingredients) of vegetables and brown gently. Place into a pan and add a splash of red wine, cover with water and add a bay leaf. Simmer for a couple of hours, topping up with water when needed. After a couple of hours, strain the sauce, reduce and thicken with a little cornflour as needed.

CAULIFLOWER CHEESE Ingredients 1 large cauliflower, cut into florets For the sauce: 500ml milk 2 bay leaves few peppercorns 25g butter 25g flour Pinch of mustard powder or ½ tsp of mustard 100g mature cheddar salt and freshly ground black pepper Method Preheat the oven to 180C/Gas 4. Bring a large saucepan of salted water to the boil. Add the cauliflower and cook until tender. Drain and put in a large ovenproof dish. For the sauce, pour the milk into a saucepan and add the bay leaves and peppercorns. Bring almost to the boil then remove from the heat and set aside. In a separate saucepan, melt the butter. Stir in the flour and mustard powder. Beat until smooth then cook out until it reaches a sandy texture. Strain the milk and gradually add it to the pan. Beat until smooth before adding more milk. As the mixture loosens you can add the milk in larger quantities until it is all added. Add 75g of the cheese and stir until melted. Season. Pour the sauce over the cauliflower and sprinkle with the rest of the cheese. Bake for 30 mins, or until the top is golden and bubbling.

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MARTIN CHARLTON

DESSERT RICH CHOCOLATE SPONGE WITH ORANGE CUSTARD, CRANBERRY COMPOTE AND PISTACHIOS Serves 10 Ingredients For the chocolate sponge: 302g dark chocolate (70%) 136g butter 131g egg yolk 286g egg white 95g caster sugar 50g flour For the orange custard: 200ml double cream 700ml milk 2 oranges, zest and segments 4 egg yolks 3 tbsp cornflour 200g sugar For the cranberry compote: 500g frozen cranberries 50g sugar 50g water For the garnish 100g pistachios Method Melt together the dark chocolate and butter. In a separate bowl, whip the egg yolks until pale.

In another bowl, whip the egg whites until light and frothy then shower in the sugar and whisk until it forms soft peaks. Take the

chocolate and butter mixture and beat in half of the egg white mix.

Add the egg yolk and combine.

Lightly fold in the remaining egg white and flour. Pour the mixture into greased moulds and bake at 190C/Gas5 for 10 mins or until you can insert a knife and it comes out clean. For the orange custard, place the double cream, milk and orange zest in a pan and bring to the boil. In a bowl, whisk the egg yolks, cornflour and sugar until pale and light. Once the cream is up to temperature, strain to remove the orange zest then pour over the egg yolk mixture. Return the mixture to the pan over a low heat and stir continuously until thickened. Pour into a clean bowl and cover with cling film.

For the cranberry compote, cook all the ingredients on a low heat until you reach your preferred consistency. Blitz the pistachios and blow torch the orange segments. Place a sponge in a bowl, surround with custard, top with compote, an orange segment and a sprinkling of pistachios.

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

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

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THE

PLOUGH ON THE HILL Kingsley’s Restaurant & Tiffin Rooms Gin Bar We are very proud to have Gary MacClean, winner of MasterChef: The Professionals Champion 2016, as our executive chef. Gary and the team have worked hard to put together a truley mouth watering menu that champions local produce from all over Northumberland and the Scottish Borders.

Unwind in the stunning surroundings of the Tiffin Rooms, exquisitely decorated and furnished in a South African inspired style with original 16th Century stone walls and dark woods.

T: 01289 387496 E: info@theploughonthehill.co.uk W: www.theploughonthehill.co.uk Address: The Plough on the Hill, Berwick-upon-Tweed, Northumberland TD15 2TD

Part of the Kingsley Collection thekingsleycollection.co.uk

CHRISTMAS PUDS

Christmaspuds Master baker and king of all things sweet Mark Hart of Sweethart Bakery in Consett shares his favourite festive treats

The Hart family’s what’s left pudding The Hart family have used this recipe at home for New Year’s Day for as long as I can remember. The only problem is that it never gets made the same way twice! Last year it was something like this…

Ingredients a mixture of leftover or stale croissants, brioche and bread leftover Christmas pudding and/or Christmas cake (with icing) leftover mincemeat 1200ml custard 300g double cream butter, for greasing the dish Method Preheat the oven to 170C/Gas3.

Butter a large rectangular casserole dish. Tear apart the leftover breads, croissants etc. and fill the dish. Chop the cake and pudding into small cubes and place in and around the other leftovers then dollop mincemeat around the dish. Mix the cream with the custard and pour over the top. Bake for approx 30 mins. Serve with cream or ice cream and as soon as you’ve finished this dessert make your New Year’s resolution.

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CHRISTMAS PUDS

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.

Open 7 days

PANFORTE This traditional Italian Christmas bread is great with red wine, port or a coffe after your meal.

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

Ingredients 115g skinned hazelnuts 115g skinned whole almonds 40g glacé pineapple 40g dried apricot 40g crystal ginger 40g dried figs 130g mixed orange and lemon peel 1 tsp Chinese five spice ½ tsp ground coriander ½ tsp nutmeg ½ tsp cloves ¼ tsp white pepper 100g plain flour 125g honey 150g sugar 30g butter Method Roast the nuts in an oven set at 180C/Gas 4 for 10-15 mins. Chop the nuts. In a bowl, mix the nuts with the fruits and peels, spices and flour. Place the honey, sugar and butter in a heavy pan and cook until it forms a soft ball. Pour the hot mixture into the flour and fruit mix and work quickly to combine. Place the mixture into a prepared 8ins cake tin and bake at 170C/Gas 3 for 30-40 mins until the edges become firm (it won’t colour much but will firm up as it cools. Panforte can be stored in an airtight container for up to 3 months.

It’s cold outside... come enjoy our Winter Warmer Daily special hot dish and hot desert for £8.50.

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CHRISTMAS SHARING

Let’s get this party started These sharing recipes will keep visitors fed and leave you time to enjoy their company, minus your pinny!

COCKTAIL AND CANAPE your STARTER FOR 10 - Cranberry and goat’s cheese filo parcels MAKES 20 Ingredients 250g fresh cranberries 100g caster sugar ½orange, juice and zest 10 x 30x26cm filo pastry sheets (approx 220g packet) 200g goat’s cheese 8 tbsp olive oil rocket leaves Method Put the cranberries in a saucepan with the sugar and add the orange zest and juice. Bring to a simmer and cook gently for 8-10 mins until the cranberries soften. Leave to cool.

Pre-heat oven to 200C/Gas 6. Make the parcels by placing a sheet of filo pastry on A work surface. Brush each sheet with a little olive oil, place another sheet on top, brush evenly with a little more oil. Cut into four squares.

Place a 10g chunk of goats cheese in the middle of each square and top with a small teaspoonful of the cranberry sauce, fold the pastry around the filling and scrunch the top so it holds together, brush all over with olive oil and place on a baking sheet. Continue until you have used all the filo sheets and goat’s cheese. Reserve the remaining cranberry sauce to serve with the parcels. Bake for approximately 10-12 mins until golden and crisp. Serve warm with an extra spoonful of cranberrry sauce and garnished with rocket leaves. (recipe: www.berryworld.com)

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COCKTAIL - Cranberry mojito SERVES 8 Ingredients 40 mint leaves 2 limes 16 tbsp white rum ice soda water mint leaves and cranberries to serve Cranberry syrup: 500g cranberries 300g sugar 250ml water Method Put the cranberries, sugar and water into a saucepan, bring to a simmer and allow to bubble for 10 mins until the sugar has

dissolved and the berries burst. Leave to cool, allowing the cranberries to steep for a few hours or overnight. Strain the mixture into a jug, pushing it through the sieve with the back of a spoon, to make a syrup. To make the mojitos, put 10 mint leaves in each of four glasses and add the juice of half a lime each, then mix and crush with the handle of a wooden spoon.

Add 4 tbsp white rum per glass, 4 tbsp of the syrup, and the ice and stir well or shake together in a cocktail mixer. Top up with soda water and add a sprig of mint and a few cranberries to serve.

Use white rum for a classic Mojito flavour or spiced rum for a richer Christmassy taste. (recipe: www.berryworld.com)

CHRISTMAS SHARING

SHARES AND A SIDE CHEESY DOES IT - mrs higgs' Potato & Mont d'Or tear & share pie SERVES 6 Ingredients 1kg potatoes 1 onion 6 mushrooms 150ml crème fraîche 2 round ready-rolled puff pastry sheets 1 tbsp fresh chopped chives 1 800g box Mont d'Or cheese (only available September-May) 1 beaten egg to glaze Method Peel and boil the potatoes. While they are cooking, peel and chop the onion. Fry gently in a little rapeseed oil until transluscent.

Dice the mushrooms and add to the onion.

When the potatoes are cooked, drain then mash them with the crème fraîche. Stir in the onion and mushroom mixture and the chopped chives. Set aside until thoroughly cold.

Pre-heat the oven to 180C/Gas 4. Lay out the first circle of puff pastry. Remove the lid from the Mont d'Or then place the box in the centre of your pastry and score gently with a knife (you are not aiming to cut through the pastry, merely marking the space to leave for the cheese). Remove the cheese then spoon the potato mixture in a ring around the scored centre. Leave a 2cm margin around the outer edge and paint this with the egg wash.

Lay the second circle of pastry over the top then pinch around the outer edge to seal.

Push the cheese box into the well in the centre. Egg wash the pie then cut slices all the way round the ring. Carefully lift the first slice and turn it on its side to expose the potato mixture. Continue all the way round until you have turned each slice. Egg wash any newly exposed pastry.

Bake in a pre-heated oven for 45–60 mins.

Leave to rest for 10 mins or so before serving, then put it on the table and invite everyone to tear off a piece at a time and dunk it into the rich and oozing melted cheese.

ON A ROLL- Roast turkey fillet with SWEET SLAW- Cranberry and celery, walnut and sausage stuffing

cabbage winter slaw with pecans

SERVES 6-8 Ingredients 1.2kg turkey fillet butter, melted 16 rashers dry-cured smoked streaky bacon salt and pepper to taste For the stuffing: 450g sausage meat 6 shallots, peeled and finely diced 4 sticks Fenland celery, diced 75g walnuts, chopped 100g fresh breadcrumbs 1 tbsp chopped fresh sage leaves 1 free range egg, beaten salt and pepper to taste Method Preheat oven to 180C/Gas 4. Butter a large roasting tin.

Cut open the fillet and beat it with a wooden mallet until it is has increased in size by a third (be careful not to make any holes in the meat). Brush some melted butter over the turkey to coat and season with salt and pepper.

Mix all the stuffing ingredients together and season with salt and pepper.

Make a long sausage shape with the stuffing mixture and place it in the middle of the turkey fillet and roll the turkey meat around to cover all the stuffing.

Carefully wrap the streaky bacon around the rolled turkey fillet, tucking the ends underneath.

With a spatula, lift it into the buttered roasting tin. Tuck any stray pieces of bacon underneath if necessary.

Add 6 tbsp water and cover with foil before roasting for 40 mins per kilo plus 20 mins.

Remove the foil for the last 15-20 mins of cooking to allow the bacon to crisp up.

Allow to stand, loosely covered in foil, for 10-15 mins before cutting into slices to serve. Use the juices from the tin to make a gravy. (recipe: www.fenlandcelery.com)

SERVES 6 Ingredients 150g fresh cranberries 50g caster sugar, plus 2 extra heaped tsp 1 orange, juice and zest 2 tbsp red wine vinegar 50g pecans 15g butter ½ large red cabbage, finely sliced 3 shallots, peeled and finally sliced 2 carrots, peeled and grated 1 Pink Lady apple, cored, cut into thin slices 2 tbsp flat leaf parsley, finely chopped 2 tbsps olive oil Method Place the cranberries in a saucepan with 50g of the sugar, the orange zest and juice, bring to a simmer and cook for a few minutes until the cranberries are slightly softened but still holding their shape. Add the vinegar and cool.

Next caramelise the pecans by dry roasting them in a frying pan for a few minutes.

Then while stirring, add the butter, and when it has melted add the remaining sugar (2 heaped teaspoons) and a pinch of salt. Stir constantly as the sugar melts and caramelises, turn onto a piece of greaseproof paper and cool.

In a large bowl mix together the red cabbage, shallots, carrots, apple, parsley and olive oil, before tossing in the cranberry mixture. Place in a serving bowl and sprinkle over the pecans. Serve with the turkey or sharing pie recipes on this page, or with cold roast ham. (recipe: www.berryworld.com)

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CHRISTMAS SHARING

DELISH DESSERTS ROLL WITH IT- Cranberry meringue roulade with Cointreau orange cream

SERVES 8 Ingredients For the meringue: 5 egg whites 275g caster sugar 50g flaked almonds For the filling: 250g fresh cranberries 100g caster sugar ½ orange, grated zest and juice 300ml double cream 3 tbsp Cointreau Method Preheat oven to 200C/Gas 6. Line a 35cmx23cm Swiss roll tin with lightly greased baking parchment. Whisk the egg whites until very stiff, then gradually add the sugar. Spread into the tin and sprinkle with almonds. Bake for 10 mins then reduce heat to 160C/Gas 3 and cook for a further 15 mins. Remove from the oven and turn almond side down on to a sheet of baking parchment and leave to cool.

To make the filling, place the cranberries in a pan with the sugar, orange juice and zest and simmer until softened and syrupy. Allow to cool. To assemble, whisk the cream and Cointreau until it stands in soft peaks. Spread the cool cranberry mixture evenly over the roulade, then the cream. Roll up from the long end fairly tightly (don’t worry if it cracks a little) place on a plate and chill before serving. (recipe: www.berryworld.com)

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HAPPY GLAZE- Cheesecake with cranberry glaze SERVES 8-10 Ingredients For the base: 250g crushed digestive biscuits 110g melted butter For the filling: 500g full fat cream cheese 500g mascarpone cheese 50g caster sugar 2 large eggs 2 tsp vanilla essence 1 lemon, zest and juice For the glaze: 3-4tbsp water 50g sugar 100g fresh cranberries 3 tbsp orange marmalade Method Preheat the oven to 170C/Gas 3. Line the bottom of a 20cm spring form or loose bottom cake tin with greaseproof paper.

To make the base, mix the melted butter into the crushed biscuits and press into the tin with the back of a spoon. Refrigerate.

Mix both the cheeses, sugar, eggs, vanilla, lemon zest and juice and beat until well blended. Spoon into the base and smooth the top with a knife. Bake for 1 hour, then switch the oven off (without opening the door), leaving the cheesecake inside for a further 2 hours.

Remove and allow to cool completely. Run a knife around the sides, then remove the outer spring form tin. Turn the cheesecake out upside down onto a plate and remove the bottom of the tin and the paper. Place a serving plate over the base and invert to the right way up. Put the cranberries in a pan with the water and sugar and boil gently for 5-10 mins until the berries start to burst.

Add the marmalade, bring back to the boil, stirring occasionally to mix well. Cool completely, spoon over the cheesecake, then refrigerate until ready to serve. (recipe: www.berryworld.com)

PETITS BONBONS

PASS THE BALL - White chocolate and cranberry truffles MAKES 20 Ingredients 150g fresh cranberries 3 tbsp Cointreau 1 tsp granted orange zest 500g white chocolate, suitable for cooking 600g double cream 25g unsalted butter Method Put the cranberries, Cointreau and orange zest in a pan, bring to a simmer and cook until softened and syrupy. Leave to cool.

Chop or break 300g of the chocolate into small pieces and put into a heatproof bowl.

Place the cream and butter in a small saucepan, heat until just about to boil, pour over the chocolate and stir until melted. If the chocolate doesn’t melt with the heat of the cream, place it over a saucepan of simmering water for a few minutes and stir until the chocolate melts. Stir in the cranberries, leave to cool, then refridgerate for 4 hours or overnight.

With a small spoon or melon baller, scoop spoonfuls of the mix and roll into balls, then pop into the freezer for 30 mins.

Melt remaining chocolate in a bowl over simmering water. Place each ball on a fork and dip into the melted chocolate, swirling until coated, place on a sheet of baking parchment and leave to set in the fridge.

Best served straight from the fridge. (recipe: www.berryworld.com)

NOVELTEA is an alcoholic tea blend that matches the two things British people love: tea and alcohol. Find out more at www.noveltea.co.uk Coming soon to The Church Mouse a Green Ginger Shopping Arcade, Tynemouth.

Join us at our tasting weekend 2nd-4th February 2018 www.noveltea-drinks.com

The

Duke of Wellington Inn

Newton, Northumberland, NE43 7UL Tel: 01661 844446 www.dukeofwellingtoninn.co.uk AWARD WINNING FOOD & 5* ACCOMMODATION FOOD SERVED MON-SAT 12-9PM, SUN 12-5PM

CHRISTMAS FAYRE NOW AVAILABLE UNTIL 24TH DEC - 2 COURSES £16.95 / 3 COURSES £19.95

NEW YEARS EVE 4 COURSE MEAL INCLUDES FIZZ & CANAPES FROM 6.30PM £64.95

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

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HEALTHY APPETITE Your one Stop FeStive BirdS & Meat Shop Don’t forget to sign up for our brand-new Swipii Loyalty Programme - collect points and claim awesome rewards

Order Forms available in the shop or download from our website

The best Free Range Organic Birds from NORTHUMBERLAND POULTRY Plus the popular Payne’s Festive Hampers

LAST DATE FOR CHRISTMAS ORDERS - SAT, DEC 16

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Take a breathtaking walk to Dunstanburgh Castle (recently voted in the top 5 walks in Europe)

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Theholy grain

What’s top of your healthy eating list for 2018?

Kale or kaffir? Quinoa or cashews? Jane Pikett sorts the wheat from the chaff

I

never much like New Year’s Day. The hangover doubtless has much to do with this, plus the extra half stone gained over Christmas, and the enthusiasm of the Dry January/New Year New You brigade with their bright eyes and fluffy pom pom hats. No, sorry, I don’t hold with any of it.

January, to my mind, is a month for hibernating, eating stew, and feeling sorry for myself that the nice bits of winter – Bonfire Night, first snow, Christmas – are gone, and we still have three long, dark months to wait for spring.

Apparently, however, tradition dictates that I have to furnish you, dear reader, with lots of health-giving advice as a means of welcoming the new year, and making up some ground for the calorie count on the pages preceding this, so that is what I’m going to do. So here you have it – your 2018 superfood trends…

Flower power We all love a few pretty petals sprinkled on our salad, but did you know that they can be good for

you? Hibiscus can lower blood pressure and ease digestion, and nasturtium can treat sinusitis, bronchitis boost your immunity.

Expect to see more blooms like these, plus lavender, elderflower and rose on your plate/in your teacup in 2018.

On a bowl Food served in a bowl (no, I don’t just mean your morning Rice Krispies) is taking over from the awful trend for bread boards and slates. I give you, dear reader, the Hawaiian Poke bowl and the Korean Bibimap. Usually, unlike the aforementioned breakfast cereal, packed with health-giving fruit, veg and super grains.

HEALTHY APPETITE

Grain fame Not that long ago an object of curiosity reserved only for the A-list, quinoa is now as workaday as pasta shells. So, now you’ve got that one sussed, I give you sorghum. Big in the East, and barely known in the West, this tasty, gluten-free grain is rich in antioxidants. Use sorghum flour, porridge, and use the grain in recipes calling for wheat berries or Israeli couscous.

Veggie bread Look out for healthy vegetable breads hitting a bakery near you any day now. Following the trend for beetroot and courgette in cakes, veggie breads are big news, packed with courgette, apples, carrots, squash, sweet potato, beetroot and more.

Kefir It’s been at the heart of a longrunning storyline in BBC Radio 4’s The Archers over the last few months, which is all the encouragement I need to declare

this fermented milk drink bang on trend. It’s got a tart, sour taste and a slight fizz, which it seems people either love or hate.

It’s packed with calcium, rich in probiotics and can ease digestion.

Kombucha Another fermented drink, dating to the Far East 2,000 years ago, this is also packed with probiotics.

Like kefir, it is also mildly fizzy and slightly sour, and unlike kefir it is a tea-based drink, rather than a milk one.

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HEALTHY APPETITE

mushrooms and mushroom powders will grow in popularity.

Kimchi So, so good for you, kimchi is a fermented blend of cabbage, chili, garlic, scallions and spices eaten with every meal in Korea. Packed with vitamins A , B C and full of antioxidants, it’s another giant of the fermented food revolution.

Plant power

Best veg Broccoli – all the Vit K and C you need in any day in one medium stalk; Spinach – full of immuneboosting antioxidants good for eye health; Celery – Anti-inflammatory, good for your gut, and full of

Nut and oat milks are a delicious alternative to dairy, and definitely not for the lactose-intolerant only.

Use oat milk on your porridge, and you will never look back.

antioxidants; Radish – Packed with vitamins, minerals and fibre; Potato – The red potato is packed with folate, while sweet potatoes are loaded with Vitamin A

Purple reign Packed with iron and folate, antioxidants and – possibly – the power to ward off dementia (so says the NHS), beetroot is one of the best of the purple powered super foods which also include blueberries.

nose to tail eating, the root to stem movement is all about eating every bit of your fruit or veg – including leaves, flowers and seeds.

Asparagus stems, for example, are great in stock with your celery and onions. Beetroot leaves make a good soup or pesto. Blanch chard stems and use them in pickles.

Root Dark Chocolate to stem

V Va shroom Mushrooms are big news for 2018 and are in everything from smoothies to teas to coffee. Dried

The veggie version of

The sworn enemy of high blood pressure, a couple of squares a day are rich in flavonoids, which are the antioxidants shown to reduce cholesterol.

STUDENT

Perfect stocking fillers and homemade unique Christmas gifts

Christmas Market Saturday 9th December 9am-3pm Morpeth Market Place

Come along and support the towns young entrepreneurs! #3RStudentMarket

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WITH OVER 25 YOUNG TRADERS

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

CHRISTMAS MENU AVAILABLE FROM THE 1ST DECEMBER 2 Courses £16.95 - 3 Courses £22.50

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

Offering fresh Southern Italian food and Gluten Free options available on request 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

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

WINTER WAR MER Get cosy with your favourite hot drink in this gorgeous Sophie Allport Christmas mug, £11 at Corbridge Cookshop, Corbridge NE45 5AT, tel 01434 632 582 www.corbridgecookshop.co.uk

RELISH THE DAY Chutneys designed for the occasion – literally!

Get set for Christmas, Boxing Day and New Year with this set of 3 Hawkshead chutneys, £6.49 at Blagdon Farm Shop, Milkhope Centre Seaton Burn, NE13 6DA, tel 01670 789 924 www.theblagdonfarmshop.co.uk

HAPPY HAM PER Find your favourite products and build a bespoke hamper to suit any budget at The Deli Around the Corner, Gosforth, NE3 4AY, tel 0191 259 0086 www.thedeliaroundthecorner.co.uk

TAKI NG THE BISC UIT Make sure you’ve somewhere suitably festive to keep your Christmas baking this year with Gawol’s matching biscuit tin £6.99 and barrel £9.99 at La Cookshop, Milkhope Centre Seaton Burn, NE13 6DA tel 01670 789142 www.lacookshop.co.uk

HOHOHOSPITALIT Y

Eat, drink and be very, very merry at The Lord Crewe Arms!

LUNCH & DEMO: Sushi for Beginners 18th Jan 2018 @ 11:00am Japanese Chef Meiko (one of our Crewe chefs) will showcase her sushi-making skills. Healthy eating in January! - £36.75 p.p.

TALK & SUPPER: Stargazing in the Garden 19th Jan 2018 @ 5:00pm An evening of stargazing in the Crewe gardens, followed by a fascinating lecture and sumptuous Gatehouse supper - £30.00 p.p.

SPICE IS NICE! 23rd Jan 2018 @ 6:30pm

BURNS NIGHT 25th Jan 2018 @ 6:30pm

SEASONAL SPECIAL £100 Vouchers for just £80

Chef Titu will demonstrate his authentic and modern techniques using freshly ground and blended spices, followed by a three-course supper, wine included - £55.00 p.p.

It’s a night of haggis, neeps and tatties! Follow the piper into dinner, for a theatrical recital of the poems of Robbie Burns and “address” of the haggis! - £45.00 p.p.

Snap up £100 monetary vouchers for just £80 for a limited time only.

Redeem vouchers afternoon tea, dining, or a canny little staycation.

Purchase online or give us a jingle!

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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SWE ET LIKE CHOCOLATE Stock up on Cartwright & Butler’s Drinking Chocolate Selection. It’s up to you whether you give away, away! £17.75 at Daniel Farm Wylam, NE41 8JH tel 01661 853849 www.facebook.com/ danielfarmwylam

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

KITCHEN KIT on Gift it

Your local specialist cook and home store.

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

Find the perfect Christmas gift at Stanger’s Cookshop, your local specialist cookware supplier.

NEW YEAR, NEW YOU Start the New Year with a spring in your step and a perfect homemade brew courtesy of the Aerobie Aeropress Coffee Maker, £27.99 at Pumphreys, Blaydon, NE21 4JJ tel 0191 414 4510 www.pumphreys-coffee.co.uk

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.

FAR M FRESH Perfect as a gift or for your own festive cooking, this homemade sweet mincemeat is an ideal addition to any Christmas table. £3.75 from Broomhouse Farm, Durham, DH7 6TR tel 0191 371 8382 www.broomhousedurham.co.uk

Situated in the heart of Cleadon Village.

OUT OF THIS WOR LD It’s the perfect time to get your quality Neptune 24 piece cutlery set and wow the family this Christmas. £70 at Bradley Gardens, Wylam, NE41 8JH tel 01661 852 176, www.bradley-gardens.co.uk

Bistro Romano offers fine contemporary Italian and Mediterranean cuisine in a relaxed and friendly vibe.

White crisp linen tables are elegantly dressed for a la carte dining for lunch and dinner.

Now Booking For Christmas Italian Classics • A la Carte Menu • Lighter Lunches Early Evening Menu • Daily Specials • Sunday Lunches

Bistro

63 FRONT STREET CLEADON VILLAGE SUNDERLAND SR6 7PG TEL: 0191 519 1747 www.bistroromano.co.uk

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KITCHEN KIT T H E G R E AT

NORTH EAST

BREWERY

STUFF YOU R FACE

GUIDE

… with this Gordon Rhodes Gourmet Country Herb and Chestnut Stuffing Mix. A perfect addition to any roast dinner at £1.68 from North Acomb Farm Shop, Stocksfield Northumberland, NE43 7UF tel 01661 843181 www.northacomb.co.uk

THE DEFINITIVE GUIDE TO T H E R E G IO N ’ S F I N E ST B R EW E R I E S

BOU NTIFUL BASKETS A Cottage Delight Basket you can keep, filled with sweet apple chutney, caramelised onion chutney and tomato, garlic and ginger chutney. £14.95 at Knitsley Farm Shop Consett, Co Durham, DH8 9EW tel 01207 592059 www.knitsleyfarmshop.co.uk

JUST TOASTY THE IDEAL CHRISTMAS GIFT FOR THE BEER DRINKER IN YOUR LIFE

AVAILABLE TO BUY FROM BREWERIES, SPECIALIST BOTTLE SHOPS, WATERSTONES, AND AMAZON

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The mouth-watering Stichelton Toast from The Fine Cheese Co is perfect for any cheese and chutney combination and a wonderful treat - festive or otherwise. £3.80 at Carruthers and Kent, Gosforth Newcastle, NE3 4AY tel 0191 213 1818 www.carruthersandkent.com

WE GO TOG ETH ER LIKE … these stylish Beechwood and Copper salt & pepper mills are £18 each or until January only £24.95 for the set when you quote “appetite mag” at London Bar & Kitchen Queen St, Quayside, Newcastle NE1 3UG, tel 0191 269 1134 www.lbk-ncl.co.uk

KITCHEN KIT SEE ING STARS Don’t miss out on the Starry Night range from Sophie Allport. The tea towel is £8, the table runner is £22 and 4 napkins are £15 at Stangers, Newcastle NE2 3DH, tel 0191 281 8563 www.stangerscookshop.co.uk

TO A TEA Afternoon tea takes on an exotic theme with this gorgeous Dazed and Dazzled tall teapot with stainless steel infuser, £54 at John Lewis www.johnlewis.com

LIGHT AS A… CHOCS H’AWAY! Treat the chocoholic in your life to this Chocoholics Hamper £39.99 at www.lakeland.co.uk

HAM PER TIM E Give a bespoke hamper like this one, made to your direction, containing wine, prosecco, or artisan gin, olive oils, balsamics, chocolates, sweet and savoury biscuits, rainbow pasta and more Il Piccolo, St. Helens Street Corbridge, NE45 5BE tel 01434 634 554 www.ilpiccolo.co.uk

Add a touch of class to your Christmas cheeseboard with this set of three feather cheese knives, £35 at Laura Ashley www.lauraashley.com

Swallow Fish OF SEAHOUSES EST • 1843

Award Winning

SMOKED SALMON KIPPERS SMOKED COD SMOKED HADDOCK SALMON SMOKIES SHELLFISH CRABS LOBSTER

Fresh, Seasonal, Traditional & Delicious

SPOONE RISMS..

Silver spoons are so yesterday, darling! Today’s classy tea cups are accompanied by these quirky bone china teaspoons printed with an old engraving. £5 at RE, Bishops Yard, Main St, Corbridge NE45 5LA, www.re-foundobjects.com

Our smoke houses have been in operation since 1843 next door to our shop the Fisherman’s Kitchen where you are 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

JELLY ON A PLATE

Useful and decorative, these Victorian copper jelly moulds are a lovely present. £48 each at Vintage at the Tower, Hill Street, Corbridge, tel 01434 632 186 www.facebook/VintageAtTheTower

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A new take on pudding…

BEETROOT,RAISIN & STEM GINGER PUDDING SERVES 6 INGREDIENTS 3tbsp golden syrup 100g vegetable suet 80g dark brown sugar 100g raisins 50g wholemeal breadcrumbs 50g self raising flour 1tsp ground mixed spice 125g plain cooked beetroot 3 eggs 100g stem ginger, finely chopped

METHOD Pour the golden syrup into a 850ml pudding basin well greased with butter and set aside.

Mix suet, sugar, raisins, breadcrumbs, flour and mixed spice. Purée beetroot in a food processor, add eggs and blend. Pour into mixing bowl with stem ginger and stir thoroughly.

Pour mix into the pudding basin, pat down, cover with a layer of baking paper and tie securely with string, then cover with a double layer of foil.

Carefully lower into a large pan of hot water, ensuring water comes no further than half way up the basin. Cover with a lid and simmer gently for 3 hours, topping up water if necessary. Carefully lift the pudding out of the pan, remove foil and greaseproof and invert onto a serving plate. Pour over a ladle of flaming brandy, then serve with custard, crème fraîche or vanilla ice cream.

HOT STUFF!

The next appetite is out in Jan 2018. In the meantime, visit us at www.appetitemag.co.uk

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Christmas 2017 Festive Lunch Enjoy the festive decorations and warm atmosphere of Horton Grange this Christmas with some delicious food too! Available between 1st December and 23rd December, Excluding Sundays.

Festive Afternoon Tea Served every day throughout December, our Festive Afternoon Teas are a real treat with delicious homemade sweet & savoury treats. £16.95 per person

2 Courses - £17.50 | 3 Courses - £22.50

January & February 2018 Events Alex Lomas

Wine Tasting Hosted by a specialist Sommelier from Bibendum Wines. Guests will be seated on larger shared tables.

The wonderfully talented live performer, Alex Lomas, will be joining us once more at the Hotel for a fantastic evening of delicious food & live musical entertainment.

£40 per person including 4-course meal and wine flight

A La Carte menu available on the evening to choose from.

Friday 26th January, 2018

Thursday 25th January, 2018

Valentine’s Day We will be hosting the fabulous singer, Tom Wyllie, for two wonderful romantic evenings at the Hotel with a 4-course dinner in our Restaurant.

Wednesday 14th February Saturday 17th February £39.50 per person

Jason Issacs Evening The spectacular, King of Swing, Jason Isaacs is back at the Hotel for more successful evenings following his sell out performances last year. Fizz & Canapes on arrival, 3-course dinner & Jason’s performance Saturday 24th February, 2018 £39.50 per person

Horton Grange Country House Hotel

@HortonGrange

Horton Grange Hotel, Berwick Hill, Ponteland, Newcastle upon Tyne NE13 6BU T: (01661) 860686 E: info@hortongrange.co.uk W: www.hortongrange.co.uk