ISSUE 50
www.appetitemag.co.uk
May/June 2018
TICKLE YOUR TASTEBUDS...
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Mix and matcha WE SCREAM FOR GREEN TEA ICE CREAM inside Terry Laybourne’s life in food // Anna Hedworth’s fire-roast celeriac
Dave Coulson’s spring dreams // WIN a foodie weekend away at The Lord Crewe Arms
The Old Boat House Food Group offer unique dining experiences for all tastes and occasions
Coastal Fish Restaurant of the Year 2016 and 2017 Leazes Street, Amble, Northumberland, NE65 0AA
Italian dishes with a Northumberland twist 80 Queen Street, Amble, Northumberland, NE65 0DD
At The Sea Quest
Fine seafood and exquisite British cuisine Quay Road, Blyth, Northumberland, NE24 3PA
A cosy, rustic eatery boasting amazing views 29 Harbour Road, Amble, Northumberland, NE65 0AA
For bookings please contact us at info@boathousefoodgroup.co.uk For more information visit our website at boathousefoodgroup.co.uk @TOBHFoodGroup /theoldboathouseamble
WELCOME
50 not out...
Editor ponders the highs and lows of a landmark birthday It comes to us all, assuming we keep breathing. The advance of age. Age and birthdays. The latter are nice, full of presents, cake and kisses from family and friends who do their utmost to ignore your numerous unattractive qualities for one day at least. The former is not nice. It is marked by growing disappointment with the realisation that, actually, that day in 1983 when you thought you looked a bit fat, was in fact the day you looked your best, your most vibrant, and that day is never coming back. Fortunately, now that I’m 26, age has not yet caught up with me, unlike this magazine, which, with this edition, hits the big 50. That’s 50 editions packed with recipes and culinary wisdom you never knew you needed - and doubtless still don’t. 50 editions in which we have eulogised on foods humble and highbrow, healthy and heart-stopping. 50 editions in which we have created more ways
to serve potatoes than most people have had hot dinners and showcased more ways with an egg than anyone really needs to know. Looking back on the highlights of our 50 editions, of which I admit there are few, I remember fondly a regular columnist called Cluck - a hen who recounted tales of her life in a city chicken coup until she made the ultimate sacrifice for the good of Mr Fox. We marked her passing with a recipe for roast chicken. There was the edition with a picture of a horse on the front page and a recipe inside for casserole de cheval. That drew some attention. Then there was cake-gate the chocolate cake recipe printed without the chocolate. That was a novelty. All in all, it’s been rather wonderful, even the times when the thought of having to come up with one more recipe for choux buns is enough to finish me off. Happy birthday to us... and thank you for reading!
Jane Pikett, Editor
Editorial 01661 844 115
/appetitemaguk
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 something, we want to know about it, so tell us. Better still, take a picture and share it with us.
Website www.appetitemag.co.uk
@appetitemaguk
And if you cook something you’re proud of (or something you’re not!) share a photo and a description and we might even put it in the magazine. Fame at last! email editor@appetitemag.co.uk
Unit One, Bearl Farm, Stocksfield Northumberland, NE43 7AL
@appetitemagazine
Jane Pikett - jane@offstonepublishing.co.uk
Advertising 01661 844 115
Joanne O’neil - joanne@offstonepublishing.co.uk
Designed & Published by
Photography Nicky Rogerson www.nrphotography.co.uk
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BISTROT FRANÇAIS ESTABLISHED DEPUIS 2007
Classically French... EARLY BIRD 3 Courses - £17.95 Mon - Wed 6-9pm Thurs - Sat 6-7pm LUNCH 3 Courses - £16.95 Mon - Sat 12-2pm DON’T MISS OUT ON OUR OFFER - SEE PAGE 07 FOR DETAILS
4-6 GILESGATE, HEXHAM, NORTHUMBERLAND NE46 3NJ
Tel 01434 609 943 www.bouchonbistrot.co.uk
WHAT’S INSIDE
Highlights
May/June 2018
60
Veg in
Veganism is having a moment...
24 54 The lowdown To a tea
The royal wedding breakfast
30 Food fight
Cauliflower steak vs ribeye steak
34 21 today
Terry Laybourne’s life in food
40 The Grazer
An afternoon tea tour of the region
66 Competition A foodie weekend at The Lord Crewe Arms, including an event with chef Simon Hicks
42 Get the scoop All scream for ice cream!
13 Butcher
George Payne’s coffeerubbed chuck burgers
Getting serious about celeriac
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CLUB To use these offers please quote ‘appetite offer’ when making a reservation and take a copy of the offer with you (either from the magazine or www.appetitemag.co.uk/offers). All offers are subject to availability.
WIN DINNER FOR FOUR
MAXIMUM VALUE OF £100. GO TO WWW.APPETITEMAG.CO.UK/WIN TO ENTER . ENTRIES CLOSE ON JUNE 30, 2018.
EL PASO BAR & GRILL, OSBORNE ROAD, JESMOND, NE2 2AN TEL 0191 240 7777, WWW.ELPASOJESMOND.CO.UK
Afternoon tea for two with a glass of prosecco for £30 Afternoon tea is served daily 2-5pm. Offer available May-July inclusive. Can be purchased as gift voucher. Booking essential. The Coquetvale, Station Road, Rothbury, NE65 78QH tel 01669 622900. www.coquetvale.co.uk
Free bottles of beer Enjoy two free small bottles of beer when a minimum of two people are dining in. Only one coupon per table. Each person must order a starter, main and accompaniment to redeem offer. Available until June 30, 2018. The Bombay Street Kitchen, Kells Lane, Gateshead, NE9 5HY, tel 0191 491 4343, www.thebombaystreetkitchen.com
20% off
Enjoy 20% off your food bill. Must quote appetite when booking and present voucher on arrival.
Radisson Blu Hotel, Frankland Lane, Durham, DH1 5TA, tel 0191 372 7200 www.radissonblu.com/en/hotel-durham Available until June 30, 2018.
2008 throwback – lunch for £12.95, dinner for £14.50
Three-course lunch (noon-2pm) £12.95 (normally £16.95) and three-course dinner (6-9pm) £14.50 (normally £17.95). Available Mon, Tues & Weds. Booking essential. Available until June 30, 2018. Bouchon Bistrot, Gilesgate, Hexham, NE46 3NJ, tel 01434 609 943, www.bouchonbistrot.co.uk
WinF ORaT WOfoodie break AT T HE LORD CRE WE ARMS See our competition on page 66 for your chance to WIN!
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FAYRE SUMMER SATURDAY 7TH & SUNDAY 8TH JULY 10.30AM - 5PM Free Entry and Car Parking A chance to taste, sample and buy some of our delicious food products and delicacies, then browse among a collection of gifts and crafts. We also have lots of fun activities for the children including fun fair, rides, bouncy castle and face painting.
PICK YOUR OWN
Il Piccolo, Corbridge Restaurant | Wine Bar Deli/Gelateria
download our app for loyalty rewards, events and offers
www.ilpiccolo.co.uk
01434 434554 | St Helen’s St, Corbridge NE45 5BE
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Strawberries, Gooseberries, Raspberries, Blackcurrants and Redcurrants available to pick FRESH from our fields in season!
FARM SHOP & TEA ROOM Open from 9.30am - 7 days incl Bank Holidays Why not come along and enjoy a delicious Afternoon Tea in the Tea Room 2-4pm (only)
BROCKSBUSHES FARM SHOP & TEA ROOM Corbridge, Northumberland, NE43 7UB Open 7 days from 9.30am tel: 01434 633100 email: support@brocksbushes.co.uk
www.brocksbushes.co.uk
WHAT’S HOT
Feed...back SEN D US YO U R R E CIPE S , FEED B ACK AND F O ODIE NE W S AND YOU MIGHT P OP U P ON T HI S PA G E . FAME AT L A S T ! EMAIL ED ITOR@APPE T IT EMA G .C O.UK T WEE T @ APPE T I T EMAG UK FACEBO O K @APPE T IT EMA GUK
WHAT DO I DO WITH… S AM PH I RE Like vibrant green baby eels with knobbly bits (but way prettier) marsh samphire, aka glasswort, is in season June, July and August. It has a wonderful crunch, it tastes of the sea (but much nicer, obviously) and has numerous uses, from raw in salads, to blanched and tossed in butter as a side dish, to a partner for pasta. It’s sold in fishmongers and often served with fish, which leads people to assume it’s a seaweed, which it’s, but it does grow in tidal zones on muddy, sandy flats. Shop-bought is usually readytrimmed, but if you’re a true hipster and harvest your own, snap off the woody ends and wash thoroughly to remove sand and grit. Fish supper: Drop a handful of samphire per person into a large pan of boiling salted water and blanch for about 3 mins. Drain, toss in black pepper, butter and extra virgin olive oil. Serve with lemon and a hunk of seared cod or haddock with crispy skin. Perfect pasta: Toss freshly blanched samphire and fresh cooked spaghetti in a hot pan with butter, olive oil, black pepper and pieces of smoked salmon, then serve with lemon wedges. Quirky quiche: Fill a 23cm pastry case with 250g-300g sautéed sliced mushrooms and 100g lightly sautéed samphire, pour over 3 eggs beaten with 250ml double cream, season with ground black pepper and bake at 160C/Gas 3 for 20-30 mins until set.
AA GRADE Congrats to the excellent Duke of Wellington Inn, Newton, near Corbridge, on its AA Rosette for Culinary Excellence. The Duke has also retained its status as a Five-Star Gold establishment for its exceptional accommodation, food and hospitality. Duke of Wellington Inn, Newton NE43 7UL, tel 01661 844 446 www.thedukeofwellingtoninn.co.uk
CHEESY DOES IT
TOP T WEE T S
Blagdon Farm Shop (@blagdonfarmshop): We’re thrilled to have won the Countryside Alliance #GameChampions award in #RuralOscars. Find our local game on the menus @The_ Ridley_Arms @TwinFarmsPub
21 HG Careers (@21HGCareers): Today’s photoshoot for @appetitemaguk with @kgphotoinfo
Dabbawal (@Dabbawal): Exciting changes at High Bridge. Out with the old, in with the new #featurewall #design #graphic
We’re not sure when macaroni cheese became a thing called mac ‘n’ cheese among the cool crowd, but we do admire whomever was behind the rejuvenation of this humble dish. We’re also taken with Jamie Pagett, who has turned his passion for it into Redheads Mac ‘N’ Cheese, which has a weekly pitch at Newcastle’s Sunday Quayside Market. Jamie, who trained under Chris Eagle and Terry Laybourne at Porterhouse Butcher and Grill and at Saltwater Fish Company, says: “I lived in California as a child and got a real taste for it. That’s where I got my idea. I knew people would love it.” www.redheads macncheese.co.uk
S TA R T E R S
Light bites JOIN T HE HERD
F O OD SCIENCE
Big news for fans of burgers, beer and big food - Fat Hippo founder Michael Phillips has branched out into Sunderland with the launch of the newly renovated Bonded Warehouse. The 19th Century Grade II listed landmark on the city’s Fish Quay now comprises the Tank Beer Tap House and a warehouse space for events, gigs and Sunday roasts. With craft beers and ciders, street food pop-ups, Fat Hippo Wednesdays, music and special events, this is where it’s at, folks. .. Bonded Warehouse, Low Street, Fish Quay, Sunderland, SR1 2RQ, www.bondedwarehouse.co.uk
The Botanist in Newcastle’s new menu is now on, featuring deli boards, pies, flatbreads and the like, made for sharing with a botanical cocktail or a beer. On our visit, we polished off a whole camembert baked in garlic and rosemary sourdough served with smoky apple ketchup, plus a charcoal flatbread topped with whipped garlic goat’s cheese and romesco sauce. It’s a tough job, but... The Botanist, Monument Mall, Newcastle, NE1 7AL tel 0191 261 6307 www.thebotanist.uk.com
Things are hotting up around here! Foodie feasting, chef’s demos, guest chef pop-ups and garden events Oozing atmosphere at every flag-stoned turn. Good Pub Guide’s Inn of the Year 2018. 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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S TA R T E R S
THE
IN CR O WD
OUR PICK OF T HE SE A SON MAY
ASPARAGUS Roast it! Drizzle with olive oil, throw in crushed garlic and a little lemon zest, and roast at 220C/Gas 7 for 15 mins JERSEY ROYAL POTATOES Delayed this year by the Beast from the East, feast on them washed (never peeled), boiled and tossed in butter and salt WATERCRESS Loaded with health-giving properties and delicious too, make a pesto by blitzing watercress with extra virgin olive oil, Parmesan, garlic and toasted pine nuts (quantities to suit your taste) RADISH Pretty in pink and the peppery star of the salad bowl, serve on top of sourdough slices spread with butter seasoned with fresh chives and anchovies
JUNE OU T TO NE T A HAT T RICK Our favourite seaside kitchen, The Old Boat House in Amble, is nominated again for Coastal Fish Restaurant of the Year in the 2018 Fishing News Awards, which it won in 2016 and 2017. Whatever the result on May 24, we know our favourite destination for razor clams and Holy Island oysters has the class to take the title for a third time, and further expansion is set to follow. Following last year’s award, the team opened their latest venture, La Famiglia, in Amble, and founded Northumberland Restaurant Week. Now they plan to extend The Old Boat House on Amble Harbour. Just go... www.boathousefoodgroup.co.uk
PEAS Sautée shelled garden peas in butter with diced onion, blanch in vegetable stock, blitz with a stick blender and add lots of fresh mint for the best mushy peas ever BROAD BEANS Whiz blanched broad beans and peas in a food processor with garlic, olive oil and lemon juice for a gorgeous green hummus STRAWBERRIES Serve with fresh ground black pepper (not sugar) to bring out the flavour. You’ll never look back!
C OMA BEM! Bruno Palma, former chef manager at Riley’s Fish Shack in Tynemouth, has moved closer to town to lead the kitchen at El Paso in Jesmond, Newcastle. The former Scalini’s restaurant has been revamped and Brazilian-born Bruno’s new menu is influenced by Latino culture. El Paso, Osborne Road, Jesmond NE2 2AN, tel 0191 240 7777 www.elpasojesmond.co.uk
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Award winning icecream...
Archers is known for its quaint ice cream parlour on the outskirts of Darlington at New Moor Farm, where the Jersey Ice Cream is made with local luxury milk, produced by the pedigree Newmoor herd of Jersey cows.
b crepes b cakes b sandwiches b Waffles b Archers speciality coffee and takeaway tubs b
find us at We're social
New Moor Farm, Walworth Gate, Darlington, DL2 2UD 01325 300 336 (open 10am - 8pm) Unit 2-3 The Station, Richmond, North Yorks, DL10 4LD (open 10am - 6pm)
Tel: 01434 672 652 Email: info@vallumfarm.co.uk
NOW OPEN Park View, Whitley Bay.
28-29 Palace Hub, The Esplanade, Redcar, TS10 3AE, 01642 296 502 (open 10am - 8pm)
www.a rc h e rs j e rs e y i c e c re a m.c o m
A Traditional British Pub in the charming village of Wylam Serving proper, tasty and wholesome pub food using the best locally sourced ingredients that the season has to offer.
A brand new eating experience with a late night mezze cafe.
Hospitality Industry Night - Every Tuesday
We would like to show our appreciation to all those dedicated and hard working people in the catering and hospitality industry. So every Tuesday, just bring your latest pay slip and some ID and get 20% off your total bill.
Saturday Steak Night
- Treat yourself with our
amazing Saturday night offer
2 x Rib Eye Steaks, Ship’s Butter, Hand Cut Chips, Mushroom and Watercress 2 x Dessert of your choice from our menu. Bottle of Terre Forti Sangiovese - All for £50
240 Park View, Whitley Bay NE26 3QX Tel: 0191 253 5550
Photography: Bec Hughes of “House of Hues”
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Main Road, Wylam NE41 8AQ Tel: 01661 854538 www.theshipinnwylam.co.uk
S TA R T E R S
IT ’S A DAT E
T HE PIE S HAVE IT... Could the humble pie be the key to helping men live happier, healthier, longer lives? Newcastle-based social enterprise Food Nation believes so and it’s secured nearly £100,000 from the Movember Foundation to launch a Men’s Pie Club to prove it. The simple idea will see men brought together through a shared love of pies to taste, cook and eat at venues across Tyneside. www.facebook.com/Mens-Pie-Club-202772863611472
MINE ’S A PINT A pint or three invariably helps to oil the wheels when the appetite team is out on its fleet of tandems of a weekend, so we were pleased to see Black Sheep Brewery named as the 2018 Tour de Yorkshire official brewery. The final stage of the race passed through Masham - home to the brewery and its newly refurbished visitor centre – and the leading rider on the Black Sheep Straight won a stack of Black Sheep Ale – as modelled here by Jo and Rob Theakston. www.facebook.com/ BlackSheepBrewery
NE1 RE S TAUR ANT WEEK DATE: AUGUST 6-12 The next NE1 Newcastle Restaurant Week runs August 6-12 another chance to eat at some of Newcastle’s best restaurants for only £10 or £15pp. More than 100 restaurants are taking part, but be warned, they get booked up fast, so be on starter’s orders. Register for updates at www.getintonewcastle.co.uk
BR O CK SBUSHE S SUMMER FAYRE DATE: JULY 7-8 Brocksbushes big Summer Fayre is back July 7-8 with the chance to taste, sample and buy local produce, crafts and gifts. Parking and entry is free and there are kids activities on offer. Brocksbushes Farm Shop & Tea Room, Corbridge, NE43 7UB tel 01434 633 100, www.brocksbushes.co.uk
C OMING UP AT T HE LORD CRE WE
T HE B AT HT UB SE S SIONS GIN FE S T I VAL
DATE: MAY & JUNE The next few weeks at The Lord Crewe Arms, Blanchland include a Vegetarian Dinner Party on May 16 (£45pp), a New Zealand-themed Sip & Supper on May 25 (£45pp) and a Lunch & Demo focusing on potatoes on June 6 (£36.75pp). Info and booking at www. lordcrewearmsblanchland. co.uk
DATE: JULY 6-7 The Bathtub Sessions are back at Wylam Brewery July 6 and 7 - your chance to sample more than 150 UK gins alongside street food, craft beers and music. Tickets £10 per session, per day. Wylam Brewery, Palace of Arts, Exhibition Park, Newcastle NE2 4PZ www.thebathtubsessions.com
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Delicious tasting home made cooking straight from the oven everyday Visit our wonderful Coffee Shop and have a leisurely stroll around our Garden Nursery.
We have even more seating available in our new extension. Speciality tea & coffee, cakes to die for, fresh scones and a great selection of sandwiches and paninis. All made on the premises.
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. OPEN ALL EASTER.
S TA R T E R S
BUTCHER
C OFFEE-RUBBED CHUCK BUR GER S All set for a sizzling summer? Let’s hope so, and to get you in the mood here’s an innovative burger recipe ideal for the barbecue – or indoors in the oven if the above optimism does not materialise! It comes from our regular columnist, Newcastle-based butcher George Payne, courtesy of the national Butchers Q Guild. www.georgepaynebutchers.co.uk
Serves 4
ON T HE MOVE
Jon Chadwick and his team at the excellent Durham Distillery are set to move into the city’s Riverwalk complex following an investment of more than £500,000. The 4,000sqft space on the city’s historic riverside will be the site of the North East’s first whisky distillery, as well as housing the production of gin and vodka, and will welcome visitors on daily tours and tastings when it opens in the autumn. Hic! www.durhamdistillery.co.uk
INGREDIENTS 450g chuck beef mince salt freshly ground black pepper Coffee rub: 2tsp freshly ground medium blend coffee 2tsp light brown sugar ½tsp ground coriander ½tsp dried mixed herbs salad leaves ranch dressing METHOD Put the mince in a large bowl, season well and gently mix together. Using slightly damp
hands shape the mixture into four 9cm burgers. Cover and chill for 20 mins. Meanwhile, prepare the coffee rub; in a small bowl mix all the ingredients together and set aside. Dust the burgers in the rub on both sides and cook on a prepared barbecue or under a pre-heated moderate grill for 6-8 mins on each side until thoroughly cooked and any meat juices run clear. Serve the burgers in bread rolls with salad leaves and ranch dressing.
QUICK ... IT ’S NU! We love little more than a roast butternut squash salad and a grilled chicken burger here at appetite, so we offer up a big welcome to healthy fast food café and takeaway NU TO GO, in Gateshead. Serving up affordable healthy food from breakfasts to lunches including veggie and vegan options, co-owner Chloe Wilson tells us she is out to change the stereotypical view of health food as all lettuce leaves and mung beans. Go get em, Chloe! NU TO GO, High Street, Gateshead, tel 0191 234 5678 www.facebook.com/pg/nutogoltd
Image courtesy of Simply Beef and Lamb www.simplybeefandlamb.co.uk
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FISH
S TA R T E R S
LOB S T ER , SC AL LOP S , & K ING PR AWNS WIT H G ARL IC AND CHIL L I BU T T ER 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 menus. Longsands, Front Street, Tynemouth NE30 4DZ, tel 0191 272 855 www.longsandsfishkitchen.com
Serves 4 INGREDIENTS 2 live lobsters 6 cloves garlic, chopped 1 shallot 2 red chillies 250g unsalted butter, soft 8 king scallops 8 king prawns 4 tbsp vegetable oil 1 lemon METHOD Put the lobsters in a freezer for an hour to sedate them, then place on a chopping board and firmly insert the tip of a knife into the cross on the head to kill instantly. Place in boiling water for 6 mins then cool in iced water. When cool, lay on a board and split lengthways from head to tail. Remove the stomach sac in the head and the dark intestinal tract
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that runs the length of the tail. Tap claws firmly with the back of knife to release the meat and set aside. Blend garlic with a touch of oil. Finely dice the shallot and de-seeded chillies. Cook garlic, shallots and chillies in a pan then mix well with the butter. Set aside in the fridge. Chop the butter into chunks and place in a pan. Chop the lobster tail in half and place the claw in the butter. Gently poach until warm. Place the warm meat back in the shell. Warm a non-stick pan on the hob and cook scallops and prawns in a little oil. When they are golden brown, add a touch of butter and a squeeze of lemon juice. Present them on top of the lobster. Spoon the remaining butter over the lobster and grill for a further minute. Serve.
G O WE S T Venturing out in the coming weeks? Try 13th Century Askham Hall in Cumbria, which has relaunched its restaurant with a focus on local produce and the best of its gardens. Allium at Askham Hall is led by head chef Richard Swale, formerly of NOMA, Copenhagen and one-time colleague of John Burton Race. The new menu focuses on produce from the Eden Valley, including Askham home-reared chicken and Rough Fell lamb. Askham Hall, Askham, Penrith CA10 2PF, tel 01931 712 350, www.askhamhall.co.uk
TOP T E AM We bring news of fresh young faces at the excellent Harissa Mediterranean Kitchen in Newcastle, where Richard Brimacombe has been appointed executive head chef and Nick Smith is now general manager. The Middle Eastern and Mediterranean-inspired destination is branching out into outside catering following the appointments as well as setting sights on the healthier side of the takeaway market. This follows a successful 2017, which saw the social enterprise reach the final of the People’s Favourite category in the Food Made Good Awards. Harissa works with numerous local producers, including the team at Food Nation’s own Wor Lotty allotment in High Heaton. Harissa Mediterranean Kitchen, Starbeck Avenue Sandyford, NE2 1RJ, tel 0191 261 5501, www.harissakitchen.co.uk
S TA R T E R S
YES CHEF!
HERE C OME S T HE SUN Dave Coulson, head chef and co-owner of 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
mmm… glug…
ON TOP OF T HE WORL D Great work on the part of Newcastle Bottle shop and deli mmm… glug… and pubs The Bacchus and The Bridge Tavern, all of whom have won prizes in the RateBeer.com Awards – a worldwide poll of ale drinkers. mmm… glug… was named the best place to buy craft beer in the North East and Cumbria, The Bacchus won the prize for best pub and The Bridge Tavern was named best brew pub. The poll brings together votes from around the world.
I’ve just got off the plane following our family trip to Benidorm to find summer is well on its way at last. My scooter is out of its winter hibernation and everything is moving pretty fast as we get into full swing with the warmer weather. Our holiday was fantastic, giving us lots of time with Thomas and the chance to take in Benidorm Old Town, which is fantastic for food. We ate out a lot and the sunshine inspired me to get started on my new menu for the restaurant - complete with smoked anchovies. Spring is the easiest time to write menus for the restaurant because there’s so much good stuff in season. We’re working with the year’s first Isle of Wight tomatoes, which are absolutely superb. We’ve also got some beautiful asparagus, which goes really well with the guinea fowl on the menu. It’s been really interesting to go back though some of my old menus in the last few weeks as I prepare to put together my first book. I’ve always been fascinated by menu planning and I’ve been coming up with ideas since I started my training, so I’ve got menus going all the way back to when I was 18. It’s going to be a lot of fun using them to put together my first book of recipes. We’ve also got some talented new chefs in the kitchen and they’re really getting in the flow. At home, we’ve got the kitchen finished and Thomas’ birthday is just around the corner. It’ll not be long til we’re off to our summer gigs - The Rolling Stones and Arctic Monkeys. Can’t wait! See you soon.
MP W P OP S UP Craggy-faced one-time culinary enfant terrible Marco Pierre White popped up in Durham city recently to officially open the latest Marco Pierre White Steakhouse, Bar & Grill in the city’s redeveloped Old Shire Hall, home to Hotel Indigo. The menu includes classics and modern bistro dishes from prawn cocktail to steak and ale pie, baked Camembert and 35-day aged native breed steaks. Marco Pierre White Steakhouse Bar & Grill, Old Shire Hall Old Elvet, Durham, DH1 3HL, tel 0191 329 3535 www.mpwrestaurants.co.uk
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WINE, DELI, ENOTECA TA S T I N G S a n d E V E N T S
GIFT VOUCHERS and GIFT WRAPPING
WINE, DELI, Road ENOTECA TASTINGS and EVENTS 3a Elmfield | Gosforth | Newcastle upon Tyne | NE3 4AY 3a ElmďŹ eld Road | Gosforth | Newcastle upon Tyne | NE3 4AY
Tel
0191 213 1818
Tel 0191 Opening times: 12-72131818 Tuesday & Wednesday, 12-9 Thursday, Friday,www.carruthersandkent.com Saturday, 12-5 Sunday www.carruthersandkent.com
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PICK OF THE TOPS
Take 5
Seeking foodie inspiration? Here are our five favourite things of the moment...
BL AGD ON FARM SHOP The first sign of sunshine brought with it the return of the appetite barbecue and a trip to Blagdon Farm Shop, where the expert in-house butchery team offer up sound advice alongside a fantastic range including venison kebabs, flat iron steaks and butterfly leg of lamb all sourced from the Blagdon Estate and local farms. The shop also stocks salads and desserts made in-house, bread from the Geordie Bakers, local wine and beer, and even charcoal! Light up, folks. Blagdon Farm Shop, Milkhope Centre Berwick Hill Road, Seaton Burn, NE13 6DA, tel 01670 789 924, www.theblagdonfarmshop.co.uk
F OR S Y T H & REED Jesmond in Newcastle is buzzing about its latest new café/dining room Forsyth & Reed. Chef Eddie Saint, formerly of Hotel du Vin and Close House, is at the helm in a kitchen which, when we visited, was turning out a very fine beetroot and goat’s cheese salad, and a lovely dish of grilled asparagus with poached duck egg, crispy pancetta and hollandaise. Go! Forsyth & Reed, Clayton Road Jesmond, NE2 4RP, tel 0191 281 0300, www.forsythreed.com
ADVENT URE S IN AUDE Take a trip up to Alnmouth for the treats served up by Andy and the team from the gorgeous street food truck Adventures in Aude. The converted 1970s Citroën HY truck pops up every weekend in the yard of the Old School Gallery, Alnmouth and is also available for private hire. Here’s to summer weekends with Aude. Facebook @adventuresinaude
GE T YOUR G OAT We can’t resist a culinary trend here at appetite, and we are reliably informed that the cool crowd is now obsessing not about smashed avocado (so yesterday, darling…) but goat meat. Cook it long and slow (never, ever pink) with big flavours, for example in a Moroccan tagine, in a Mexican stew, and of course in a big curry. The Goat Company, Morpeth, which pops up at numerous markets including Jesmond Farmers’ and has a wellstocked online shop, is a good place to start. Facebook @TheGoatCompany
T HE GRIND We have a little map of top coffee stops here at appetite and have recently added The Grind Coffee House in Whitley Bay to the list for Tynemouth Coffee and its menu of paninis, pittas, high-protein Pots of Gold meals, pasties and more. The Grind Coffee House, Foxhunters Trading Estate, Whitley Bay, tel 07733 100 784 The Grind Coffee House on Facebook
COFFEE STOP
HOME OF THE BEST PORK PIES
Local Multi Award Winning Farm Shop. Awarded Butchers Shop and Farm Shop of the year.
- Fully stocked butchery counter - Cooked Meats / Pies / Pork Pies -• Local & Continental Cheeses -• Quality fresh fruit and veg
Barn happy Jane Pikett stops off at the Tea Barn
WHY NOT VISIT OUR CAFE WHERE YOU CAN DINE IN COMFORT!
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
A fine selection of authentic and traditional Mediterranean dishes. Healthy chargrills, meat & fish dishes and salads all made with fresh ingredients 2-4-1 on selected cocktails and bottles of prosecco for only £15 every Friday night.
Also home to La Taverna - Real Ale, Chicken and Tapas Bar. Open 7 days a week from 12 til late
Stella Road, Ryton NE21 4LU Tel: 0191 413 2921 www.michelangelorestaurants.co.uk
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If there’s one thing I like, it’s a really good plant nursery. That, and a tea room with really good cakes, wraps, homemade burgers, lovely afternoon teas and the like, housed in a big airy former barn with solid wooden furniture and thick stone walls. I like both the above even more when they come as a package, and Pity Me Nursery and Tea Barn are that thing - a seriously good plant shop and café in one, both so good that it’s difficult to decide which to patronise first - the poly tunnels or the cake counter. The latter is generally our first stop, basically because we’re
greedy and, well, you can shop for plants more easily on a full stomach, can’t you? On our last visit we came home with a stunning arum lily for the garden (a bargain at £15) and two lovely house orchids (a fiver each!), having enjoyed an accomplished cappucino in the Tea Barn, accompanied by a big slice of proper homemade ham and egg pie and a generous slice of lemon cake. Newly extended to take in lots of light from the big bi-fold doors, the Tea Barn is lively with customers all day long, and deservedly so. A plant-lover’s paradise, to be sure.
T HE T E A B ARN OFF T HE A16 7 PIT Y ME R OUNDABOU T. DURHAM DH1 5DE , 019 1 38 3 2 92 5 ON FACEBO OK
S TA R T E R S
PINT-SIZED Ouseburn Leisure Group, which recently opened The Waiting Room micropub in the Grade II-listed former ladies’ first-class waiting room on Durham Railway Station, is looking to grow more real ale venues. Owner Graeme Robinson tells us: “I’ve always had a passion for real ale and at The Waiting Room you can try local ales and gins. The longer-term goal is to open more real ale micropubs.” The Waiting Room North Road, Durham DH1 4RB, tel 0191 386 7773 Facebook @thewaitingroomdurham
GREEN SCENE City Tavern in Newcastle is that rare thing - a proper pub with proper beer and proper food for foodies of all colours - omnivorous, veggie, vegan and all. We like the vegan gyoza - steamed Asian parcels filled with veg, tofu and soya mince served with soy dipping sauce and pickled ginger. Mind, the burgers are good too. City Tavern Northumberland Rd, Newcastle, NE1 8JF, tel 0191 232 1308 www.citytavern.co.uk
M CO
E ALONG T O
MORPETH MARKET E A T
F R E S H
B U Y
L O C A L
WEDNESDAY 9AM-3.30PM Morpeth Town Council
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21
IN THE GARDEN
HE Y, L IT T L E HEN 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, where the gardeners 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 This month, we are mostly obsessing about our beautiful new Sussex hens, courtesy of James Baty at North Acomb Farm, where we first saw them when they were mere chicks. The first sun of the year has also brought about a lift in spirits as the kitchen team have planted thousands of seeds and seedlings, including carrots, rocket, radish, Little Gem, rainbow chard and more.Our organic supplier, Delfland, has brought us kaibroc seedlings - a cross between kale and broccoli renowned for its juicy stems and leaves. The broad beans we planted last year are coming on, the sprouting broccoli is going berserk and the kale is in fine form. Meanwhile, in the greenhouse at home we are nudging on produce for our new herb yard (yes we are also going to become ‘yardeners’) including lemon balm, rosemary, sage, chilli courgette and cucumber, so that we can invite couples for wedding tastings and a glass
22 appetitemag.co.uk
surrounded by edible plants. It’s also ice cream weather and my husband Peter has been developing flavours, my favourite of which is Parma Violet, whose flavour takes me back to Mr Gustard’s amazing sweet shop next door to my dad’s office in Hexham. We ran out of leeks from the garden the other day so we nipped to Corbridge to see Roddy at Stoboe’s. He topped us up with a box in a flash. Ever charming and so kind, the faces in the longstanding shops in the village are familiar and friendly. I love the village for so much, including the brilliant Walton’s Cookshop and the many independent food, gift, artist, vintage, recycled and book shops. It’s the perfect place to meander and discover, and there are numerous choices for coffee and cake. Which brings me back to the hens, their eggs and the wonderful cakes yet to be made. Happy summer - long may it continue!
COOK!
Wild thing Wild garlic is the must wild ingredient of the moment. In season March-July, wet woodlands are full of it. Pick the lightest, most tender leaves on long stalks so you can store in a glass of water at home and use as follows...
PE S TO Toast a handful of walnuts and whiz in a blender until finely chopped and set aside. Blend around 100g hard goat’s cheese and wild garlic leaves to your taste and mix with the walnuts and a good slug of olive oil.
BUBBL E & SQUE AK Take leftover or freshly made mashed potato, stir through wild garlic leaves (to your taste and according to numbers) add finely diced spring onion, shape into patties about 2cm thick, coat in flour, shallow fry in hot olive oil 6 mins each side.
CHICK EN K IE V Take 1 chicken breast per person and about 25g wild garlic leaves and 50g butter per chicken breast. Mix butter and leaves with a little salt, make an incision into the fattest part of each chicken breast, stuff with 1 tbsp of the butter and close incision. Lay out plates with flour seasoned with salt and pepper, beaten egg and breadcrumbs enough to coat your chicken breasts in turn as follows – flour, egg, breadcrumbs, egg again, breadcrumbs again. Shallow fry in hot oil until crisp and bake in the oven at 180C/ Gas 4 for 15 mins or until cooked through.
We invite you to embrace Latin American dining and experience the colours and flavours of Mexico, Spain and beyond...
WE HAVE AN ENTIRE VEGAN RANGE ALONG WITH GLUTEN-FREE & VEGETARIAN OPTIONS THROUGHOUT EACH SECTION OF THE MENU!
EITHER START YOUR DAY OR END YOUR EVENING @
Escape from the busy everyday bustle and enjoy a little slice of country life at Daniel Farm. COSY TEAROOM • FARM SHOP • BUTCHERY
We are a working farm based in the village of Wylam, Northumberland, situated approximately ten miles from the centre of Newcastle and Gateshead.
Quiz night every Wednesday Bike night every Thursday
Ford meet last Sunday of the month
May Bank Holiday live music from 6pm
Tuesday open mic night from 8:30pm and steak night from 5pm Home-Cooked Sunday Lunches £12.95 Bookings only
Set in the beautiful Tyne Valley with its rolling hills and ancient woodlands, our farm is a traditional, 16th-century structure that was once part of the historic Bradley Hall estate.
Food served 7 days a week and till 7pm every Sunday. Opening Hours: Mon-Fri 11am-11.30pm | Sat 9am-11.30pm | Sun 9am-10.30pm
30 Pavillion Terrace, Burnhope, Durham, DH7 0BN t: 01207 528 999 e: garagebarandgrille.co.uk w: www.garagebarandgrille.co.uk
Sled Lane, Wylam Tel: 01661 853849 www.danielfarm.co.uk OPEN: Mon-Fri 9.30am-4.30pm Sat & Sun 9.00am-4.30pm
“A destination worth travelling to, with real people and real food made with love. At the top of the hill, hidden among the trees don’t drive too quick or you’ll miss us!”
Every drop of spurreli icecream is made with passion and enthusiasm from start to finish. So take your time and enjoy! “Simply Incredible” Jean-Christophe Novelli “Just so smooth, amazing. 10 out of 10!” Antonio Carluccio The Old Chandlery, Coquet Street, Amble, Northumberland, NE65 0DJ Opening Hours: 10am – Early Evening | 7 days a week E: hello@spurreli.com | T: 01665 710890 | www.spurreli.com
Pure Sicilian Pistachio
Pure Sea Buck Asian Real Raspberry Arabica Thorn Ginger Banana & Kirsch Coffee Ice-Cream Ice-Cream Ice-Cream Sorbet Ice-Cream
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3
3
Ricotta & Coco Pesto
Raspberry Banana & Sorbet Caramello
British Home Cooked Food - Local Produce Food served 11.30 - 9 Mon-Sat / 11.30 - 7 Sunday Visit our website or follow us on Facebook for more information and to find out about our new outdoor area and gin bar, coming this May! We can’t wait to meet you! T H E W O O DM A N S A R M S F E L L S I D E R O A D, W H I C K H AM N E 16 5 B B TEL: 0191 4888998 W W W. T H EW O O DM A N S A R M S . C OM
THE LOW DOWN
The royal wedding Depending on when you read this, Prince Harry and Meghan Markle are either preparing for their wedding (daily facials, 10k runs around the Kensington Palace hallways, shared Big Macs in front of re-runs of Suits), or they are already married and have sailed off to honeymoon in Skegness. Either way, the burning issue dominating our thoughts is this – how does one replicate the royal wedding breakfast in our own humble home? Here’s our take...
M E G ’S FAV E C O CK TAIL , NE GR O NI (ME GR ONI?) 1 part each of gin, red vermouth & Campari, garnished with a swirl of orange peel.
T I G – ME G ’S FAVO URIT E WINE Before she entered royal circles, Meghan had a lifestyle blog called Tig, which she named for her favourite wine, Antinori Tignanello – a full-bodied Tuscan red made from 85% Sangiovese, 10% Cabernet Sauvignon and 5% Cabernet Franc. A bottle will set you back about 80 quid (sorry!).
T H E PR OP O S AL R OA S T CHICK EN L EF TOV ER S I N Q UI CK C O R O NAT ION CHICK EN
M E G ’S L EMO N AND EL D ERFLOWER C AK E For 6 -8 - Preheat oven to 180C/Gas 4. Grease and line 2 x 18cm cake tins. Whisk 250g butter and 250g sugar together until light and fluffy. Gradually add 4 beaten eggs, 1 tbsp elderflower cordial and the zest of 1 lemon. Carefully fold in 250g flour with a metal tablespoon. Divide between the two tins and bake for 25-30 mins until golden and springy to the touch. Turn onto a wire rack and leave to cool. For the butter icing, beat 300g butter, 400g icing sugar, 4 tbsp elderflower cordial and the juice of 1 lemon until light and fluffy. Slice each cake in half to make 4 rounds, sandwich all together with the buttercream, then cover the whole. Garnish with lemon zest and slices, elderflowers and a little mint.
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©ThomasDeco / Shutterstock.com
For 6 - shred the meat from a whole roast chicken, mix 2 tbsp mayo with 2 tbsp thick Greek yoghurt, 1 tbsp medium curry powder (or to your taste), 1 tsp mango chutney and a small handful of sultanas, and coat the chicken. Garnish with a handful of fresh coriander leaves and a handful of toasted almond flakes, then serve with green salad and toasted sourdough.
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R E S TAU R A N T R E V I E W
A-mezze-ing start to summer Dean Bailey visits the new home of Papa Ganoush in Whitley Bay
The vibrant and always brilliant street food of Papa Ganoush is one of the tastes of summer – whether on the Quayside in Newcastle or at the best food festivals. Now father and son team Tim and Tom Monkhouse have their own place in Whitley Bay where we can take a break from grey skies whenever we feel like it and indulge in the flavours and aromas of sunny festival days. The one worry when a brilliant street food provider like this takes the big step of opening a full-time place is whether the X factor that makes them the go-to at every summer festival has disappeared. I’m relieved to report that has not ocurred here, where you’re
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transported instantly back to lazy festival days, this time with tables and chairs. Everything about the new home of Papa Ganoush, above another restaurant on Park View in Whitley Bay, is simple. The signage is understated, brightly coloured offcuts from doors create wall coverings in the bar, the tables and chairs have been gathered from houses and gardens and the bar is a cobbled together collection of bottles and cans. As I say, perfectly simple, and a perfect partner for the eastern Mediterranean flavours on the menu. Every dish delivers a punch, from merguez cutlets – lamb
laced with black pepper, ginger and smoked paprika with a sweet pomegranate glaze - to pork souvlaki, which melts in the mouth and wakes you right back up with a kick of chilli and garlic. There are just 14 items on the mezze menu – we tried half of them between two of us – and we can recommend the chicken shawarma for its spicy heat, while the panko halloumi offered up a clever mix of taste and texture alongside turmeric potatoes and spiced fries. A table of four with hearty appetites could take one of everything on the menu, grazing and sharing, just as food like this should be. Us? We’re going back soon for the rest of the menu.
PAPA G ANOUSH, PARK VIE W, WHIT L E Y B AY, NE2 6 3QX , T EL 019 1 2 5 3 555 0 WWW.PAPAG ANOUSH.C O.UK
VISIT ONE OF THE TONEY MINCHELLA CAFES IN SOUTH SHIELDS
...sensational Indian street kitchen now open in Low Fell, Gateshead
All with delightful views, delicious coffee, hot & cold food, breakfast and of course fantastic ice cream!
TONEY MINCHELLA @ Haven Point The Car Park River Drive North Promenade South Shields NE33 2TJ
M 12-2:30P
Our menu includes tasty and healthy grilled dishes. From tandoori to contemporary creations for the more adventurous palate.
OPEN 7 DAYS A WEEK 5PM-11PM
168 Kells Lane, Gateshead, NE9 5HY Tel: 0191 491 4343 / 0191 491 4353 www.thebombaystreetkitchen.com
co We m wi pe ll tit pr or ic sa em ll a ye tch ar l ro oc un al d! *
TONEY MINCHELLA TONEY MINCHELLA @ TONEY MINCHELLA @ @ Whitburn Bents The Car park South Promenade The Car Park The Park, South Marine Park, Whitburn Bents Road, Sea Road, Beach Road, South Shields South Shields NE33 2LD NE33 2NN Whitburn SR6 7NX
SO WE’RE AL R OPEN FO CH UN SUNDAY L
REAL FOOD FROM PASSIONATE PEOPLE
Your local specialist cook and home store. Everything you need for food preparation through to food presentation, glassware and culinary gifts.
TASTE THE SUMMER AT BLAGDON • Huge range of delicious meats for the BBQ – burgers, sausages, skewers, steaks, -choose from beef, pork, lamb, chicken and venison • Handmade quiches and salads from our own Bakehouse • Mouth-watering range of freshly made puddings for summer • Local and English fresh seasonal fruit and vegetables • Wine, local beer and charcoal 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.
ALL YOU NEED TO ENJOY THE SUN!
16-18 The Milkhope Centre, Berwick Hill Rd, Blagdon, NE13 6DA T: 01670 789924 E: enquiries@theblagdonfarmshop.co.uk Open Tuesday-Saturday 10am-5pm Sunday 11am-4pm Open Every Bank Holiday
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GOOD HONEST FOOD
ALL SET FOR SUMMER?
Re B co oo mm kin en g de d
with a sprinkling of Northern charm... LUNCH • DINNER • PRE-SHOW • WINES & BEVERAGES
McKennas, Northern Stage, Barras Bridge, Newcastle, NE1 7RH Telephone: 0191 242 7242 www.mckennasatnorthernstage.co.uk 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
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
EVERYTHING A FARM SHOP SHOULD BE...
AS ONE OF THE LONGEST SERVING FARM SHOPS IN THE COUNTRY, NORTH ACOMB IS A FOOD LOVERS HEAVEN.
PureKnead Artisan Bakery sells a range of high quality bread and cakes, all made with quality ingredients and attention to detail and design.
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!
BE SURE TO POP IN FOR YOUR SPRING LAMB BBQ MEAT!
CALL IN FOR A COFFEE, CAKE AND BROWSE
T: 07964 864 181 | www.pure-knead.co.uk hello@pure-knead.co.uk 152 Park View | Whitley Bay | NE26 3QW purekneadwhitleybay purekneadwhitleybay
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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
TOP TIPS
10 ways to... Avoid wasting food What’s all this about the UK throwing away tons of food every year? Here in the appetite kitchen, we eat tons of food and throw away not a bit of it, but then we are the human dustbins of the culinary world. Here are our tips for using up leftovers and produce some may consider past its best...
1 . C AU L I F LO WER L E AVE S
6 . R O CK E T
Forget throwing them on the compost or wasting them on your pet bunny – cauli leaves are fantastic roasted. Rub in oil, salt and pepper, and roast in a hot oven for 10 mins or so. Serve as a side tossed with toasted pine nuts.
Stir through hot pasta until it wilts and dress with cool-pressed rapeseed oil and grated parmesan.
2 . A G ED B ANANA S Bananas on the turn? Grab them, slice lengthwise (don’t peel), drizzle honey into the cut, wrap in foil and bake in a medium oven for 15 mins or until soft. Serve with flaked almonds and vanilla ice cream.
3 . H OT CH I L L I S AUCE Not sure what to do with the remainder of the bottle? Mix it with a squeeze of lime juice, spread over mackerel and grill. Easy!
4 . C O US C O US Stir last night’s leftover cooked cous cous into today’s soup to make a more hearty bowlful, or add a handful of uncooked cous cous to homemade soup 10 mins before the end to bulk it up.
5 . BR O C C O L I S T EMS Grate raw into homemade coleslaw, or spiralize and stir fry with garlic, grated ginger, pink onion and pancetta.
7. L EF TOV ER RIS OT TO We’ve never met anyone who leaves risotto, but on the off chance that you do, shape into balls around shredded mozzarella, coat in breadcrumbs and shallow fry to make arancini.
8. C ABB AGE L E AV E S What do you mean, you throw away the outer leaves of your savoy cabbage? Who are you, John Paul Getty? Wash, place a chunk of white fish in the middle of each, top with a little pesto and bake.
9. TO MATOE S Toms over-ripe? Chop and soften in a pan with a little olive oil and garlic. Rub ciabatta slices on both sides with a garlic clove, brush with olive oil, grill on both sides, top with the tomatoes and the dregs of a jar of pesto (two birds!).
10. SUNDAY LUNCH V E G The king of leftovers – mash it all together, stir in a big dollop of mayo, shape into patties and fry in a little oil and butter. Breakfast/lunch of the gods…
T WEE T US YOUR T IP S @APPE T IT EMAGUK appetitemag.co.uk
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GET SIZZLING THIS SUMMER
Our great value BBQ Box, jam-packed with award-winning Burgers, Sausages, Ribs, Chicken Legs, Lamb Koftas, Garlic Pork Steaks and more
Delicious Homemade Food & Cakes, with Daily Specials Breakfast, lunch & afternoon teas. Sit in or take away! See our menu & more @ www.janskitchen.co.uk
Images courtesy of www.simplybeefandlamb.co.uk
TASTE THE DIFFERENCE
27 Princes Road, Brunton Park, Gosforth NE3 5TT
Tel: 0191 236 2992 Ask about our FREE local delivery service
Open 7 days Mon-Fri 8am-4.30pm Sat & Sun 9am till 4pm
T: 01661 823902 M: 07715 841163 13A Bell Villas, Ponteland, Newcastle upon Tyne NE20 9BD
Promote your business in appetite magazine - Established 2011 - Available at 400 foodie outlets - 72,000 copies published every year - Reach 9,500+ digital followers @appetitemaguk
LOCATED ON THE HUGELY POPULAR OSBORNE ROAD IN THE HEART OF NEWCASTLE’S CULINARY HUB JESMOND. Parichat at Sohe is a haven of exotic flavours and stunning interiors sure to whisk you away to the Far East. The ambience is relaxed, the drinks smooth and the surroundings beautiful, with a brand new menu from award winning North East Chef, Parichat Somsri-Kirby and her talented team.
FOR MORE INFORMATION CONTACT: JOANNE O’NEIL TEL: 01661 844115 MOB: 07950 334992 EMAIL: JOANNE@OFFSTONEPUBLISHING.CO.UK
Subscribe to our newsletter for tasty offers and free recipes www.appetitemag.co.uk
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97 - 103 Osborne Road, Newcastle upon Tyne, NE2 2TJ Tel: 0191 2818161 www.sohe.co.uk Opening hours: Mon-Thurs 5pm-10pm, Fri & Sat 12pm-10pm, Sun 3pm-10pm
HEAD TO HEAD
Food Fight C AUL IFLOWER S T E AK
VS
RIB-E YE S T E AK
Serves 4
Serves 4
INGREDIENTS 1 head cauliflower 3 tbsp olive oil 1 tbsp lemon juice 1 tsp ground turmeric 1 tsp ground cumin 2 cloves garlic, crushed 1 tsp red pepper flakes salt and freshly ground black pepper 2 tbsp fresh coriander
INGREDIENTS 100g butter, softened 1 tbsp fresh parsley, finely chopped 1 tbsp fresh chives, chopped 2 cloves garlic, crushed 600g piece ribeye steak, approx 5cm thick sea salt freshly ground black pepper 2 tbsp good quality mayonnaise 1 clove garlic, crushed
INSTRUCTIONS Preheat the oven to 190C/Gas 5. Slice through the thickest part of the cauliflower to create 4 steaks each about 2cm (serve the remainder later with salad or blitz in a food processor to make cauli cous cous). Whisk the olive oil, lemon juice, spices and garlic in a jug. Lay the steaks on a lightly greased baking tray and brush with half the spice mix. Sprinkle over half the red pepper flakes, salt and pepper. Place in the oven for 15 mins, then remove and carefully turn each steak over, brush with more spice mix, sprinkle with red pepper flakes, salt and pepper, and return to the oven for another 15 mins. Scatter over coriander leaves and serve with green beans and cous cous.
INSTRUCTIONS Put the softened butter in a bowl, add the herbs and crushed garlic and mix until well combined. Wrap the butter in cling film and roll tightly into a barrel shape. Chill in the fridge for 30 mins, or freeze for 10 mins so that it’s cold enough to slice. Season the steak on both sides with salt and pepper. Lay in a skillet (without oil) and sear, undisturbed, for 5 mins each side (medium). Remove steak and allow to rest on a warm plate tightly covered in foil. While steak is resting, prepare the aioli by mixing together the mayonnaise with crushed garlic. Serve the steak with herb butter melting on top, accompanied by chips, watercress and aioli.
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A P P E T I T E P RO M O T I O N
THE FEATHERS COOKERY SCHOOL
£65
PER SESSION
With a pinch... ...of celery salt. Rhian Cradock, of The Feathers, Hedley on the Hill, recounts tales of his seasonal table and life at The Feathers Cookery School
S
ince the launch of our cookery school in the dark days of February we have educated and inspired nearly 100 willing recruits to take to their kitchens and produce tasty, satisfying meals. Our intention at The Feathers has remained unchanged for 10 years; to inspire people to eat quality seasonal and local food. Our new cookery school gives us the opportunity to reach a wider audience. Our ethos of sustainability and our use the vast array of produce on our doorstep is now firmly embedded at The Feathers and we share this via our cookery school. Next term’s courses cover subjects from Fish and Shellfish to Mexican and Greek. We aim to teach recipes which are approachable and easy to replicate with Northumberland’s bounty of produce. May bank holiday was the official start
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of The Feathers’ BBQ events. Inspired by our recent break to Crete, with its heady herbs, beautiful fish and fantastic cheeses, we recreated its flavours with The Feathers Taverna, for one day only on Bank Holiday Monday (May 7). There was meze with raki, ouzo and Greek beer, herbed spit-roast Northumbrian lamb stuffed into pitas, fresh salads, grilled halloumi and of course homemade baklava. Spring has come late to Hedley and now the menu can change. Lighter herb and oil-based sauces, poached meat dishes and super seasonal goodies like asparagus will be gracing our menus. Other seasonal treats such as wild hop shoots, young nettles and dandelions are a real treat. Seasonal eggs will include local goose eggs in pasta and baked with spring vegetables. We will have local duck eggs and in a few weeks pheasant and guinea
fowl eggs may appear, hard boiled and served with celery salt and hot, spicy radishes. The elusive and expensive gull egg with its super short season between the May bank holidays will disappear as fast as it appears and is again best with celery salt. Spring is also the time to scour the hedgerow for every gastronome’s bestloved mushroom, the morel. It’s one of only two spring mushrooms that appear in our country and it is hard to find. Only once have I found them, and they are a rare taste, not to be forgotten. Happy hunting! The Feathers, High View Hedley on the Hill, Stocksfield Northumberland NE43 7SW, tel 01661 843 607 thefeathers.net
Celery salt To be enjoyed in a Bloody Mary with a 6 minute boiled chicken eggs, 7 minute duck eggs or 10 minute goose eggs. Gull eggs - if you can find and afford them - are usually sold already hard boiled. Take 50g Maldon (or similar) sea salt and the leaves from the centre of two heads of celery, picked off and left somewhere warm to dry out completely. Place the leaves in a bowl and rub between your fingers to break them up then combine with the salt and store in an airtight container.
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
Situated in the heart of Cleadon Village.
NOW OPEN! 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.
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
The newest addition to the already bustling North Shields Fish Quay. Specializing in locallly sourced grilled meat and fish. Alongside we provide luxury bespoke cocktails. Contact | 0191 259 1992
50b Bell Street, North Shields Fish Quay, NE30 1HF
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21 today To mark our 50th edition, Dean Bailey meets restaurant pioneer Terry Laybourne to discuss his 30 years in the business, today’s food scene, and why the Stones have to play Jumpin’ Jack Flash Think about food in the North East, and you’re never more than two steps from Terry Laybourne. The 21 Hospitality Group, which encompasses both fine and casual dining, traces its roots to Newcastle’s first Michelin Star, awarded in 1990 to 21 Queen Street. The awards continue to flow and include an Egon Ronay star, the Independent Restaurateur of the Year title, Bib Gourmands and more, along with an MBE for Laybourne. His personal success is well-documented, but it is Laybourne’s influence on the industry - in terms of dining trends and the hundreds of talented people who have trained under him and gone on to great things - which may well be his greatest achievement. Not that he’s likely to shout about himself. “It’s like being a football manager, you’re only as good as your last result,” he says as we settle in at his latest venture, Porterhouse, in Fenwick’s Food Hall, Newcastle. “We just do what we do. Awards are fantastic, but filling seats is a better measure. You can set out to win awards, but the challenge is achieving that while you build profit, sustainability and opportunities to evolve. At a basic level, food has to be delicious and nutritious. It can play with you, but I don’t think it should challenge you. There should be an element of familiarity, you should be comfortable. Food is a much bigger experience than eating. I want to create environments where you can sit two or three times a week with friends and family.” A long career brings its challenges. “It’s like going to see The Rolling Stones. You’d be disappointed if they didn’t play Jumpin’ Jack Flash, wouldn’t you? The repertoire can shrink as you become laden with ‘greatest hits’ and the customer may be disappointed if those hits are not there. The difficulty, and the skill, is in adding new songs to the playlist.” No surprise, he has seen food change
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immeasurably from his early days as an apprentice at the old Swallow Hotel in Newcastle. He dreamed of becoming an engineer like his dad. But his father, seeing the decline in heavy industry, advised him to set his sights elsewhere. After O Levels in 1970, he toyed with training as a baker and confectioner, but the course looked dull. Then came a chance meeting with an old school friend, by then an apprentice chef, who showed him books filled with elaborate buffets, butter sculptures and the like, and Laybourne’s focus was set. “I was captivated by it,” he says. “I wanted to be a food engineer. As a kid, food was just fuel, and I came in with very little experience, but I got an apprenticeship with Bryan Hogson at The Swallow, where I was thrown in at the deep end. Today, we understand the long hours and the stress of the industry, but back then I didn’t know any different. My dad was a union man and he thought it was barbaric, but I had a spring in my step.” He went on to work in the Channel Islands before heading to Switzerland to work under some of Europe’s best chefs. “I’ve been inspired by people throughout,” he says, and Laybourne himself is noted in the industry for his generous support when his one-time protégées branch out on their own, though he stresses that he fights tooth and nail to hang on to the best. Of his teachers, he says: “Bryan Hogson was a little guy who shouted like a foghorn, but he had energy and a passion for cooking. Claus Mollin gave me a job in Jersey and opened my mind. He taught me how to eat and I’ve kept that with me throughout my career - every chef has to learn to eat before they can be taught to cook. He also knew how to get the best out of people and he made the whole team sit down at 11.30am to eat together, no matter what you were doing,
ICONS
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The 21 Queen Street team back in the early days of the empire and I still do that today. Alain Couturier gave me confidence and showed me I could have my own restaurant. Tom Catherall, a chef in Atlanta, used to drive me nuts in Queen Street by hounding me about service. He could get under my skin, but we became firm friends and he showed me how to really recognise opportunities. Franco Cetoloni taught me the importance of being generous and putting the customer first and Heinz Winkler, who went on to become a three-star chef, taught me about detail. I also learned a lot about what not to do from him. He was difficult to work for – he’d pin the menu up in French for a brigade of mainly German chefs and he wouldn’t allow recipe books in the kitchen, but he was a great cook.” Laybourne’s dreams never lay in a restaurant empire. “I had no grand ambitions,” he says, yet his stable now includes fine dining restaurant 21, laidback Italian kitchen Caffe Vivo, gastropub Broad Chare, Café 21 at Fenwick, Saltwater Fish Co and Porterhouse in Fenwick’s Food Hall, and a partnership with the Lakes Distillery bistro. He opened 21 Queen Street in 1988 with his brother Laurance, wife Susan and friend Nick Shottel, who is now brand director at 21 Hospitality Group. “I was naive, arrogant and filled with blind optimism,” he says, but by 1990 food was in a revolution and 21 rode the curve. “The Michelin Star was never on the radar though. Stars weren’t for lads from council estates in Newcastle. I got a call congratulating me on it and I told the guy to get lost - I thought it was a joke. “I think of myself as an opportunist. I’m not particularly creative, but I can be focused. I’ve been lucky, I’ve managed to avoid the traps and I’ve had the privilege of great people around me. We have people who have been with us for 10, 20, 30 years plus and I’ve tried to hang on to the best. All I’ve had to do is come up with the ideas and cook.”
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Of those he has supported, he says: “Everyone who has ever worked here has supported me and the business so it’s only right that I support them. I’m not very good at thanking people and patting them on the back, but I acknowledge commitment and I’m more than happy to support them on their journey. It inspires me to have a small hand in things which are innovative and exciting.” He has contributed to 30 years of change in eating out - from the domination of hotel restaurants to the wave of independent kitchens, and he expects the landscape to continue to shift. “I’m sure my younger peers think I’m an old has-been,” he says. “The change from when I started out in the ‘70s is immeasurable. The hoteliers blew it with greed and that allowed independent restaurants in. Today, we’re at the point music got to in late 1975/early ‘76 when we had pretentious prog rock from Yes and Mike Oldfield. In food now we have big brands and it’s monotone, but we’re about to enter a punk era with the likes of Nick Grieves at The Patricia in Jesmond, Shaun Hurrell [Flat White Café, Barrio Comida] who will find a spot of his own soon, and John Calton [Staith House] who is about to open a bistro in town. “It’s an expensive game, but these lads will find a way to show their creativity. It’s exciting. We’re not far from having spaces in the city to allow people to explore food without the trappings of a restaurant. I can’t wait to see what happens.” There are no plans to retire, but he says: “I’m under no illusion that my days are numbered. I don’t know where I go from here but I’d hate to be like a footballer who drops down the leagues as he comes to the end of his career. I guess I’d like to exit whilst I’m still somewhere near the top. I’m also aware of the responsibility of employing a large workforce. Ultimately, I’ll take what comes; I’m in no great rush.”
ICONS
C H E D DA R & SPINACH SOUFFLÉ Serves 4 INGREDIENTS 50g unsalted butter 4 tbsp fine dry white breadcrumbs 3 small eggs 180ml full fat milk ¼ onion, studded with 1 clove 1 small bay leaf 30g plain flour 1 tsp English mustard powder 150g mature cheddar cheese 60g spinach salt and freshly milled white pepper 400ml double cream METHOD Butter four 9cm ramekins and line with a layer of breadcrumbs. Chill in the fridge. Preheat oven to 135C/Gas 1. Separate eggs. Heat milk in a pan with the onion and bay leaf. Remove from heat, cover and leave to infuse. Melt 30g butter in a pan, stir in flour and cook over a low heat for 5 mins to make a roux. Stir in mustard powder. Strain and reheat milk and add to the roux, one ladle at a time, stirring and allowing to almost boil between each addition. When all the milk is added and the mixture is smooth, move to a low heat and cook gently for 5 mins, stirring. Remove from heat, stir in egg yolks and 100g grated cheddar, and cover pan with cling film to retain heat. Heat the remaining 10g butter until nut brown in a frying pan and sauté spinach briefly to wilt. Season with salt and pepper and drain. Transfer to a cutting board, chop coarsely and stir into the sauce. Whisk egg whites until they begin to thicken, add a pinch of salt and continue whisking until quite firm (beware of graining and drying out). Beat a third of the whites into sauce with a wooden spoon then fold in the remainder with a rubber spatula. Divide mix between the moulds, place in a tray of hot water and cook in the oven for 25 mins. Remove and set aside for 5 mins, increase oven to 200C/Gas 6. Turn out soufflés into four individual buttered ovenproof dishes, pour the cream equally between them and scatter remaining cheese over. Return to the oven and bake for another 12 mins or so until almost doubled in size and golden on top. Serve immediately.
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CRĂˆME CARAMEL Serves 4 INGREDIENTS 100g granulated sugar 1 tbsp water 2 drops lemon juice 500ml milk ½ vanilla pod, split (or a drop of natural vanilla essence) 100g caster sugar 2 eggs 4 egg yolks METHOD Preheat the oven to 150C/Gas 2. Make a caramel in a small saucepan by heating the granulated sugar, water and lemon juice until the mixture is dark brown in colour and gives off a nutty, caramel aroma (about 8-10 mins). Pour immediately into the bases of 4 dariole moulds or individual ramekins. Heat the milk with the vanilla pod and half the caster sugar. Mix eggs, yolks and remaining caster sugar with a whisk. When milk is boiling, pour over the egg mixture, stirring constantly. Strain through a fine sieve into a jug. Pour the mixture carefully from the jug into the moulds filling right to the top. Line the base of a small roasting dish with three or four layers of newspaper and cut a large cross through the centre of the paper with a sharp knife. Carefully lift the tray into the centre of the oven, then pour boiling water, straight from the kettle, around the moulds until about 2.5cm deep. Cook for around 20-25 mins (to be sure the cream is cooked, insert a small knife, if the blade comes out clean, the custard is cooked). Remove from the oven and lift from the water bath. Leave to cool, then refrigerate for 24 hours before serving. Turn out onto dessert plates and serve unadorned.
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THE BROAD CHARE’S SCOTCH EGG Serves 6 INGREDIENTS 7 medium free-range eggs ½ medium onion, finely diced 120g unsalted butter ½ tsp chopped fresh rosemary ½ tsp chopped fresh thyme 1 tbsp chopped fresh sage 225g best quality sausage meat 225g haggis (steamed for 40 mins and cooled) 1 tbsp milk 100g plain flour 100g natural breadcumbs salt freshly milled pepper METHOD Plunge six of the eggs into simmering, salted water and cook for 6 mins. Lift out the eggs to a bowl of iced water and peel very, very carefully (the eggs are still quite delicate). Sweat the chopped onion slowly in butter with a pinch of salt until very soft and transparent; add the chopped herbs and cook for a further 2-3 mins. Remove to a plate and chill. Place the sausage meat, haggis and onions into the bowl of an electric mixer and mix together very gently until nicely amalgamated and check the seasoning. Weigh the mixture into 6 x 75g portions and flatten each between two sheets of cling film to a thickness of around 4mm. Remove the top sheet of cling film and use the remaining sheet to help wrap the mixture around the egg, ensuring there are no gaps, and chill well. Beat the remaining egg with 1 tbsp milk then pass each of the wrapped eggs first through flour, then the beaten egg/milk and then roll in the breadcrumbs. Preheat a deep fat fryer to 190C and cook the eggs for 4 mins before removing to a tray lined with absorbent kitchen paper. Carefully cut in half with a sharp serrated knife and serve immediately.
TIP
Ensure the sausage meat mixture is well chilled before attempting to wrap the eggs. The eggs will hold quite well after frying but don’t cut in half until the very last minute.
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THE GRAZER
Burn, baby burn This month, the Grazer, aka Anna Hedworth of Cook House, Ouseburn, is all fired up about celeriac Celeriac – surely among the oddest-looking of vegetables, like a big knobbly brain and a pain to peel – is having a moment. It has all the pleasing texture of parsnip and the flavour punch of celery. A superb mash, brilliant roasted, or shredded in coleslaw, it is among the most versatile and flavoursome of veg. Regular readers know I like nothing more than fire cooking, and this chap is made for it. Or roast and serve simply, as in the recipe on this page. This recipe will appear in my first book, to be published next year. Cook House will be a collection of recipes and the story of following my passion for food, published with Head of Zeus in September 2019. I have been working on my proposal since
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last summer, with the help of my agent Daisy at Lutyens and Rubinstein. The proposal described the concept of the book, which is a recipe book, but also the story of Cook House, of leaving one career to follow a true passion, I hope it will inspire other people to do the same, or at least dream. We sent it to chosen publishers in February and waited nervously. I was delighted when Head of Zeus made an approach to buy the rights. I went down to meet the team in London a few weeks ago and am really looking forward to working with them. I will be working hard to put the whole thing together by the end of the year, you can follow the journey on social media and on The Grazer blog. In the meantime, try this celeriac recipe…
BAKED WHOLE CELERIAC WITH TRUFFLE OIL Serves 4 as a side or 2 as a main Last time we built a fire for some long and serious lamb cooking I experimented with various vegetables thrown into the embers to see what would happen. Seasoned, buttered and wrapped in foil I tried whole fennel, a sweetheart cabbage, corn, potatoes and this celeriac, which turned out to be very much the star of the show. I’m a big fan of celeriac in all guises and wish people used it more. Enjoy! INGREDIENTS 1 large celeriac - washed salt truffle oil or butter METHOD If you’re cooking this in the fire, wrap the celeriac in a couple of layers of tin foil and put it right into the flames and embers (it doesn’t do it any harm so don’t be nervous) and leave it for 2-3 hours, turning occasionally. If you’re cooking this in the oven just put the celeriac on a tray in the oven, no need to wrap it, at 200C/Gas 6 for 2-3 hours. It’s done when it feels very soft to push a sharp knife or skewer through. To serve, simply cut the celeriac in half and drizzle with truffle oil and a sprinkle of salt, then let everyone dig in with a spoon to the soft aromatic flesh. It’s also good topped with plenty of butter and fresh herbs.
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MAKE IT
I scream, you scream How about it? Fancy making some ice cream/ fro-yo but put off by the fact you don’t have a maker? Worry not, folks – these recipes will see you through…
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MAKE IT
GREEN TEA ICE CREAM INGREDIENTS 300ml whipping cream 4 tbsp condensed milk 1 tsp vanilla extract 4 tsp green tea powder (matcha) METHOD Mix 2 tsp green tea powder (matcha) with 3 tbsp hot water and leave to cool. Whip the cream until stiff peaks appear. Mix the tea mixture with the condensed milk and vanilla extract and fold into the whipped cream. Freeze for 3 hours before serving.
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MAKE IT
LEMON CURD ICE CREAM INGREDIENTS 300ml whipping cream 1 jar lemon curd ½ lemon juice and zest METHOD Beat the whipping cream until it forms stiff peaks. Whisk in the lemon curd, zest and juice, pour into a large freezer tub and freeze for 3 hours minimum. Serve in bowls or cones.
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MAKE IT
SUMMER FRUIT A N D M I N T F R O YO INGREDIENTS 450g Sweet Eve strawberries 1 tbsp lemon juice 130g caster sugar 250g full fat yoghurt 2 tbsps freshly chopped mint + four sprigs for garnish 1 fresh pineapple METHOD Slice strawberries into small pieces and place with lemon juice and sugar in a saucepan and warm gently, mixing well with a wooden spoon. Mash strawberries with the back of the spoon as the sugar dissolves and the mixture warms. Set aside to cool, covered. Mix together the yoghurt and mint in a bowl and then add the strawberries. Spoon yoghurt mixture into four individual serving glasses, moulds or plastic ice-lolly moulds and freeze for at least 3 hours or overnight. When ready to serve, take the serving glasses or moulds out of the freezer. Dip into warm water to unmould the yoghurt on a plate. Serve decorated with fresh mint.
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Discover a hidden gem in the Tyne Valley Bradley Gardens is a tranquil oasis and seedbed of inspiration. We invite you to browse plants in our nursery, find homeware and accessories in our shops, or sit, wander and enjoy seasonal food in our Glasshouse cafĂŠ.
Bradley Gardens Sled Lane, Wylam, Tyne & Wear NE41 8JH Tel: 01661 852 176
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W W W. B R A D L E Y- G A R D E N S. C O. U K
PUB REVIEW
Meet me at the corner Jessica Angus sits down to lunch at The Dyke Neuk near Morpeth
For years a food destination, it is fair to say The Dyke Neuk has of late been through a dark patch. Indeed, it was in danger of becoming another sad pub statistic until two locals took matters into their own hands and moved from drinking pints to pulling them. The décor’s been given a revamp, new staff brought in, and the kitchen taken on by no less than former North East Chef of the Year Michael Hall - who also leads the kitchen at The Granby Inn at Longframlington, which has been in his family for 50 years. Where The Granby’s food is classic British with a fine dining twist, The Granby Inn @ The Dyke
Neuk’s offering is very much in traditional pub mould; fishcakes and chicken liver paté on the starters board, hearty main dishes for big appetites, and comfort puddings for the sweet-toothed. We can confidently recommend the grilled pork chop, the seared lamb’s liver, and the 8oz Northumbrian rump steak, which caught the eye of our 11-year-old companion, who is blessed with expensive tastes and, thankfully, a bottomless pit for a stomach. He committed his thoughts of the steak to paper, thus: “No gravy with the steak. Like the Jenga-stacked chips but they look lonely on the side of the plate. Had to ask for a steak knife. Steak
bathed in its own juices; lots of flavour. Yum. Tenderness: very soft. Overall, 9/10.” A word of advice. If your appetite isn’t the healthiest, forgo breakfast - the portions are big. The pork chop was huge, succulent, and nicely partnered by a good apple sauce. The pink liver was blanketed in crispy onions and served with a smoky pancetta jus. There followed generous helpings of sticky toffee pudding, apple crumble, chocolate torte, and a bill of just over £65, which, considering the colossal size and quality of our lunch, was excellent value. The Neuk (‘neuk’ is an old Scots word for corner, it seems) is back.
T HE DYK E NEUK , MEL D ON MORPE T H, NE6 1 3SL T EL 016 70 7 7 2 6 62 WWW.T HEDYK ENEUK .C O.UK appetitemag.co.uk
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DRINK!
Best bar none You know the thing – you’ve got the neighbours coming in for a beer or three and while they might be happy with a handful of Pringles, you want to offer up a little more. These simple homemade bar snacks may just save your social life…
C UR ED M E AT CRUS T Y TAPA S They look impressive, but what could be easier than slicing up a baguette and topping it with treats from your local deli counter? You can use the bread as it is, or even better, rub a garlic clove over both sides of each slice, brush with olive oil and grill for a couple of minutes on each side. Then top with your choice of delicious deli goods, for example: Iberico ham, pickled green pepper, hard-boiled egg; Prosciutto and olive; Speck, carrot ribbon, piquillo peppers; Salami, manchego and green chili.
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DRINK!
HONE Y R OA S T NU T S Preheat your oven to 180C/Gas 4, spread a 500g bag of mixed nuts on a baking sheet and bake for 10 mins until they’re lightly toasted. Meanwhile, melt 2 tbsp butter with 1 tbsp honey and a little fresh rosemary and when the nuts are done toss them immediately in it until they are evenly coated, then sprinkle with salt. Set aside to cool then serve.
PARME S AN OVEN B AK ED FRIE S
P ORK SCR ATCHING S
TOR T IL L A CHIP S & GUAC AMOL E
Preaheat your oven to 220C/Gas 8, wash and fine chip 2 large potatoes per person (don’t peel), toss in a bowl with melted coconut oil or coconut oil spray (enough to coat), place in a single layer on a baking tray and bake for 20 mins, turning after 10 mins. Remove from oven and sprinkle with fresh finely grated parmesan and fresh parsley.
Take a piece of pork rind with a good 1cm-2cm of fat and rub generously with sea salt, then set aside for 20 mins. Preheat your oven to 220C/Gas 8, retrieve the meat and brush the excess salt from the skin and pat dry, cut into strips and roast for 20 mins until crisp, turning the tray a couple of times during cooking. Eat hot or cold.
Preheat oven to 180C/Gas 4, cut shopbought corn tortillas into triangles, rub with a little rapeseed oil, sprinkle with sea salt and bake for 10-15 mins until golden. Leave to cool. Mash avocado with olive oil, lime juice, finely diced red onion and red chilli (quantities to your taste), sprinkle with fresh coriander and serve alongside the tortilla chips.
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BREAKING THE MOULD Consett Ale Works is a micro-brewery based at the Grey Horse pub in Consett. Leaning heavily on the town’s iron works heritage, we have developed our distinctive brands, Red Dust and Steel Town Bitter. Our beers hark back to the days when prosperity could not be separated from the steel which built Blackpool tower and the nation’s nuclear submarines. The recipes for the brews were created with the former ironworks in mind. We wanted to have ales that we thought would be flavoursome enough to have quenched the thirst of the ironworker’s as they left work after a hot and gruelling day in front of the furnaces.
Consett Ale Works, 115 Sherburn Terrace, Consett, Co. Durham, DH8 6NE. Telephone: 01207 591 540 www.consettaleworks.co.uk
KITCHEN KIT
Our fathers This month’s Kitchen Kit is devoted to dads everywhere… go on, treat him this Father’s Day
GR AT E IDE A Every man about the kitchen loves a gadget, and this Microplane Gourmet Slicer and Hand Guard are the perfect gift for the man who has everything. £23.95 and £5 at Stangers, Brentwood Ave, Jesmond Newcastle NE2 3DH, 0191 281 856 www.stangerscookshop.co.uk
CHO C S H’ WAY ! For the grown-up chocolate lover, offer up this Willie’s Cacao Venezuelan Black £5.99 or Passion Fruit Milk chocolate £2.35, both of which we picked up at The Deli Around the Corner Hotspur Street, Tynemouth NE30 4EE, tel 0191 259 0086 www.thedeliaroundthecorner. co.uk
C OFFEE AND CRUNCH
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Ensure this Father’s Day morning coffee is a special one with a packet of Cantuccio d’Abruzzo, £3.50 per packet at Il Piccolo St Helen’s St, Corbridge NE45 5BE, tel 01434 634 554 www.ilpiccolo.co.uk
KITCHEN KIT
R OAD T RIP Dads like maps, don’t they? So gift him a set of bone china mugs and plates, each decorated with a different region of the British Isles inspired by an old French map of Iles Britanniques. Mugs £11, plates £21 at Re Bishops Yard, Main Street Corbridge, NE45 5LA tel 01434 634 567, www.re-foundobjects.com
CH EEER S! Invest in a bottle or five of beer for Father’s Day. This Cullercoats Brewery Shuggy Boat Blonde (abv 3.9%, 500ml) fits the bill, £3.59 at Blagdon Farm Shop, Milkhope Seaton Burn, NE13 6DA tel 01670 789 924 www.theblagdonfarmshop.co.uk
S AUC Y Add a little spice to your life with this Rubies in the Rubble ketchup trio in chipotle, banana and fiery flavours, £11.45 at Daniel Farm, Wylam, NE41 8JH tel 01661 853 849 www.facebook.com/danielfarmwylam/
BE S T B A A NONE ...
HAPP Y A S A PIG IN…
Perfect with a pint, this Ballancourt Wild Boar paté is £6.30 at North Acomb Farm Shop Stocksfield, NE43 7UF tel 01661 843 181 www.northacomb.co.uk
Put a spring (lamb) in your man’s step with these sheep-themed Sophie Allport oven gloves, £18 at La Cookshop Milkhope Seaton Burn NE13 6DA tel 01670 789 142, www. lacookshop.co.uk
CHEER S!
The definitive guide for the beer lover in your life, The Great North East Brewery Guide is £15 at Waterstones, breweries, bottle shops and online at www.cheersnortheast.co.uk
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The Red Kite at Winlaton Mill A family & dog friendly local pub serving great home cooked food at reasonable prices.All meals are made using fresh, locally sourced ingredients wherever possible. We cater for large groups and also offer marquee hire, buffets, pizza oven and BBQ options.
TRADITIONAL AFTERNOON TEA AT
25% OFF ALL STARTERS AND MAIN COURSES MON TO SAT BETWEEN 5.00PM - 6.30PM
Backworth Hall WITH
RED KITE SCRATCH CARDS
Enjoy a traditional afternoon tea in a stunning location.
Pick up a scratch card on your next visit to the Red Kite and be in with the chance of winning up to 100% off your bill on your return visit
Traditional homemade sandwiches. Scones served with delicious strawberry jam and fresh cream. A selection of mini desserts and cakes All supplied by Blue Fox Catering.
SERVED 12PM UNTIL 4PM ALL WEEK £8.95 PER PERSON - BOOKING IS ESSENTIAL
Visit our facebook page and website for information on all of our indoor and outdoor activities as well as regular live music
For more information contact: John, Blue Fox Catering on 0751 2117943 email bluefoxcatering@hotmail.com
Spa Well Rd, Winlaton Mill, Blaydon-on-Tyne NE21 6RU. Tel: 0191 414 5840 info@theredkitewinlatonmill.co.uk
The Hall, Backworth, Shiremoor, Newcastle NE27 0AH
www.backworthminers.co.uk
AFTERNOON TEA WITH PROSECCO JUST £35 FOR 2 * *INCLUDES 2 X 200ML BOTTLES OF PROSECCO
CLOSE HOUSE | HEDDON ON THE WALL | NEWCASTLE UPON TYNE | NE15 0HT
TELEPHONE: 01661 85 22 55 WWW.CLOSEHOUSE.COM
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SPECIAL FOCUS
A very important date Long afternoons filled with tea, sandwiches and scones are back!
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SPECIAL FOCUS
T HE APPE T IT E GUIDE TO AF T ERNO ON T E A It’s all about etiquette, folks... The tea... Must be loose leaf and should be served with a pot of hot water to dilute. Pouring the tea If your waiter does not pour the tea, the person closest to the pot should pour for everyone. Milk, sugar or lemon should be added after the tea – never before! Stirring the tea Stirring may cause a splash and with it social embarrassment, so move the spoon back and forward from 12 o’clock to six o’clock. Then rest your teaspoon at the back of the teacup on the saucer.
Holding your cup Pinch the handle with your forefinger and thumb; don’t hook your finger through the handle, and don’t stick your little finger in the air! Eating Use your fingers for sandwiches (they’re called finger sandwiches for a reason). Break your scone with your fingers rather than using a knife, and add butter, cream or jam to each section. Whether you add the cream or jam first is up to you - it is a matter of geographic argument, not of etiquette, thankfully.
TAK E OUR AF T ERNO ON T E A TOUR We’ve scoured the length and breadth of the region for classic and unusual afternoon teas. This is what we’ve found... Bradley Gardens Bradley Gardens’ afternoon tea is a classic affair, served in the elegant conservatory with views over the gardens. The scones are of particular note served with Bradley’s own jam. Bradley Gardens, Sled Lane Wylam, NE41 8JH, tel 01661 852 176 www.bradley-gardens.co.uk
Brocksbushes Farm Shop At Brocksbushes Farm near Corbridge, the popular Tea Room makes a lovely setting for afternoon tea of sandwiches, scones and cakes served the traditional way. Whether in the conservatory or outside, there are few better places to spend a relaxed afternoon. Brocksbushes, Styford Roundabout Stocksfield, NE43 7UB, tel 01434 633 100 www.brocksbushes.co.uk Backworth Hall For afternoon tea in a grand setting, pay a visit to Backworth Hall, where the daily afternoon tea includes a selection of sandwiches, scones and desserts. You could book a round of golf too! Backworth Hall, Backworth, NE27 0AH tel 0191 268 1048 Close House With some of the finest views of the Tyne Valley, afternoon tea at No.19 at Close House is served in great style. Executive chef Craig Harvey is a master of pastry and crafts seasonal teas around local produce to create a truly one-off experience. Close House Heddon-on-the-Wall, Newcastle, NE15 0HT tel 01661 852 255, www.closehouse.co.uk
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VINTAGE TEAROOM IN NEWBIGGIN-BY-THE-SEA 14 bedroom hotel with restaurant, bar and events
AFTERNOON TEA 2 FOR £30.00 INCLUDING FIZZ – MAY TO JULY 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. Sunday lunch, children’s menu and take away pizza menu.
Offering a range of tasty treats!
Ringtons Tea & Coffee, Morwick Dairy Ice-Cream. Home-made quiche & scones. Cakes, tray bakes, waffles, milkshakes, jacket potatoes and sandwiches.
AFTERNOON TEA AND HIGH TEA (booking at least 24 hours in advance)
Seasonal events throughout the year. Why not give us a call for more information or simply pop in soon? Take advantage of our Appetite readers offer and receive a 10% discount on all food – quote APP06
Station Road, Rothbury, Northumberland NE65 7QH
01669 622900
stay@coquetvale.co.uk www.coquetvale.co.uk
Brocksbushes Afternoon Tea Includes tea, scone, selection of cakes and sandwich (cream cheese & cucumber, egg & cress or ham) 2pm to 4pm daily
SP E C IA L OF F E R Tea for Two £12 (usually £16)
51 Front Street, Newbiggin-by-the-Sea NE64 6NJ Tel: 07505 085534 Open 6 days, 11am to 4pm Closed Tuesday
Afternoon Teas Our Speciality... All homemade 3 different sizes to choose from...
Micro
A mini scone, a piece of cake and a cup of tea or coffee.
Mini
3 fingers of sandwich, mini scone with jam and cream,cake and cup of tea or coffee.
with Prosecco £20 (usually £24) Offer valid until 30th June
Maxi
Round of sandwiches, large scone with jam and cream, cake (fresh cream option available) cup of tea or coffee.
Massey’s Traditional tea room
BROCKSBUSHES FARM SHOP & TEA ROOM Corbridge, Northumberland, NE43 7UB Open 7 days from 9.30am tel: 01434 633100 email: support@brocksbushes.co.uk
www.brocksbushes.co.uk
Gluten Free Afternoon Tea Available We also do breakfasts, lunches, sandwiches, homemade pies too!
26 Middle Street Corbridge Northumberland NE45 5AT TEL: 01434 633 130 www.masseystearoom.co.uk | enquiries@masseystearoom.co.uk
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SPECIAL FOCUS
Coquetvale Hotel Afternoon tea at the Coquetvale Hotel in Rothbury offers something for everyone. Treat yourself to a glass of prosecco with a traditional tea, or try a savoury afternoon tea of Scotch egg, mini cottage and pork pies, smoked salmon bagel, roast beef and horseradish sandwiches, Yorkshire blue cheese, biscuits and tomato chutney, a cheese scone and malt loaf. All are served with loose-leaf teas or coffee from Ringtons. The Coquetvale Hotel Station Road Rothbury, NE65 7QH, tel 01669 622 900, www.coquetvale.co.uk Massey’s Tea Room Take a trip to picture-perfect Corbridge and Massey’s afternoon tea, which comes in three sizes – micro, mini or maxi – and includes sandwiches, scone with jam and cream, cake and coffee/tea. Guess which size we recommend... Massey’s Tea Room Middle Street, Corbridge NE45 5AT, tel 01434 633 130 www.masseystearoom.co.uk Melanie’s Tea Room We like nothing more than a cosy tea room after a walk on the coast, and Melanie’s Tea Room in Newbiggin-by-the-Sea ticks all the boxes. Cream and afternoon teas are traditional and served in style – perfect for a lazy afternoon after a morning on the beach. Melanie’s Tea Room, Front Street, Newbigginby-the-Sea, NE64 6NJ, www. facebook.com/Melanies-TeaRoom-2089139004648670 Red Kite Red Kite afternoon tea is traditional and proudly local. Or, for a taste of something different, try an alternative afternoon tea of mini fish cakes and chips, mini Yorkshire pudding beef wraps, scones and cakes. The Red Kite, Spa Well Road, Winlaton
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Mill, Blaydon-on-Tyne, NE21 6RU, tel 0191 414 5840, www. theredkitewinlatonmill.co.uk The County Hotel The County Hotel serves up classic afternoon teas ideal for long sunny afternoons. Take your time and relax with sweet and savoury options and a choice of fizz and cocktail teas should they take your fancy. The County Hotel, Priestpopple Hexham, NE46 1PS tel 01434 608 444 www.countyhotelhexham.co.uk Robineau Patisserie Having met in the pastry kitchens of the world-famous Connaught Hotel in London, Frederic and Jane Robineau’s afternoon teas are backed up with years of experience and plenty of style. The team creates stunning French patisserie, savouries and scones every day, and the relaxed space and excellent service make this a must-visit! Robineau Patisserie West Auckland Road, Darlington DL3 9EL, tel 01325 489 129 www.robineau.co.uk Walwick Hall Walwick Hall’s beautiful afternoon tea served in the hotel’s grand Drawing Room comprises mini sandwiches, freshly baked scones with clotted cream and jam, beautifully presented pastries, and more, all carefully crafted by an expert pastry chef. Walwick serves two afternoon teas - Traditional and Northumbrian with local favourites such as mini stotties. There are also seasonal and special occasion teas, the next on Father’s Day. Add some extra sparkle with a glass of champagne and enjoy the view over the Tyne Valley. Walwick Hall, Humshaugh Hexham NE46 4BJ, tel 0871 495 0013, walwickhall.com
EAT, DRINK, STAY AT THE COUNTY. JUST AWAY FROM THE HEART OF THE HISTORIC CENTRE OF HEXHAM...
AFTERNOON TEA WITH STYLE Served Daily from Noon – 4.30pm
CLASSIC AFTERNOON TEA £9.95 PER PERSON Thinly cut sandwiches, fruit scones with jam & cream, a selection of Petit Four, homemade sweet treats, tea or coffee. Whatever the occasion, be sure to pop in and let the friendly team look after you!
The
County
Priestpopple, Hexham Northumberland NE46 1PS Tel: 01434 608444 15:36 Page 1 Robineau Xmas Afternoon Tea Advert 2017.qxp_Layout 1 26/04/2017 Hotel www.countyhotelhexham.co.uk
Jesmond Dene House Jesmond Dene Road Newcastle upon Tyne NE2 2EY T: 0191 2123000 E: info@jesmonddenehouse.co.uk www.jesmonddenehouse.co.uk
Afternoon Tea at Robineau CAFE & PATISSERIE
Join us at Café Robineau for a Traditional Afternoon Tea Only £19.95 per person. Champagne and Prosecco options also available. Booking highly recommended
Available Tuesday to Friday 11.30am - 3.30pm, Saturdays 11.30am- 4pm, closed Sundays and Mondays 27 West Auckland Road, Cockerton, Darlington DL3 9EL. Telephone (01325) 489129
www.robineau.co.uk
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FREE FROM
Veg in You can’t have missed the fact that veganism is having a moment, but what you may have missed is that a plant-based diet doesn’t have to be all mung beans and tofu. Our thanks to Aimee Ryan at Wallflower Kitchen, who cooked up this selection for us in partnership with The Vegan Society. Enjoy!
Recipes: Aimee Ryan for Wallflower Kitchen Copyright: The Vegan Society, 2018.
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FREE FROM
CREAMY PEA SOUP Serves 4 INGREDIENTS 1 tbsp olive oil 1 medium white onion, diced 2 cloves garlic, minced 1 leek, roughly chopped 1 stick celery, roughly chopped 450g frozen peas 50g raw cashews 700ml vegetable stock 1 tbsp balsamic vinegar salt and pepper to taste dairy-free cream or soy yoghurt to serve METHOD Heat the olive oil in a medium saucepan and sautĂŠ the onions and garlic until softened. Add the chopped leek and celery and cook for a further 2 mins. Stir in the peas and cashews, then add the stock and balsamic vinegar. Season with salt and pepper and simmer for 5 mins. Transfer to a blender and whiz until smooth. Ladle the soup into four serving bowls and top with a swirl of dairy-free cream or soy yoghurt.
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MUSHROOM & LEEK PIE Serves 4 INGREDIENTS 1 tbsp olive oil 2 medium leeks, trimmed and sliced 3 cloves garlic, minced 500g button mushrooms 1 tsp dried mixed herbs pinch of salt and pepper For the sauce: 1 tbsp dairy-free butter 2 tbsp plain flour 350ml dairy-free milk â…› tsp ground nutmeg salt and pepper 1 roll vegan puff pastry 2 tbsp dairy-free milk for glazing METHOD Put the olive oil in a large saucepan on a medium heat, add the leeks and garlic and soften for 2 mins. Add the mushrooms, herbs, salt and pepper and stir for 1 min. Cover with a lid and cook for 8 mins. Meanwhile, in a small saucepan, melt the dairy-free butter on medium heat. Add the flour and stir until combined. Slowly add the milk, 1 tbsp at a time and whisk until you have a smooth thick mixture. Stir in the nutmeg and season with salt and pepper. Combine the cooked leeks and mushrooms with the sauce and leave to cool completely. Preheat your oven to 200C/Gas 6. Put the leek and mushroom mixture in a pie dish, roll out pastry and top the dish, cutting off any excess pastry around the edges. Crimp the edges using a fork and score a criss-cross pattern on the top with a sharp knife. Finally, dip a pastry brush in a little dairy-free milk and brush the top of the pie to help it brown. Cook for 25 mins until golden brown. Serve immediately.
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FREE FROM
LEMON POSSET WITH SHORTBREAD Serves 4
INGREDIENTS For the shortbread biscuits: 200g dairy-free butter 125g icing sugar 310g plain flour 1 tbsp cornflour mixed with 2 tbsp cold water 2 tsp vanilla extract 1 tbsp dairy-free milk, if needed For the posset: 600g silken tofu zest and juice of 2 lemons 120ml agave nectar 4 tbsp coconut oil, melted 1 tsp vanilla extract a few fresh raspberries, to serve 1 tbsp icing sugar, to serve METHOD For the shortbread biscuits: Preheat your oven to 180C/Gas 4 and line two baking trays with baking paper. Mix the dairy-free butter and icing sugar together in a large bowl. Add the rest of the ingredients, except the dairy-free milk. If the mixture is too stiff, add the dairy-free milk to help thin it out until you have a soft but firm mixture. Transfer to a piping bag with a large star nozzle. Pipe the mixture into small circular spirals, starting from the outside, working your way in. Bake for approx 12-15 mins until lightly golden. Leave to cool completely. For the lemon posset: Blend all the ingredients except the raspberries and icing sugar in a food processor until smooth. Divide equally between 4 glasses and chill for at least 1 hour or overnight. To serve, top with fresh raspberries, a sprinkling of icing sugar and 2 shortbread biscuits.
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LAST WORD
Victor Castro-Quiroga CLOSE HOUSE What do you eat for breakfast? I don’t normally have it, but when I do I love avocado on toast with a poached egg on top. What about your go-to guilty pleasure? Flumps (they’re marshmallows)! What would you choose for your last meal on earth? I would have to go back to Chile for food from home. I’d have our version of a hotdog, with frankfurters, sauerkraut, avocado, mayonnaise, mustard and tomato, which we call completo. You can’t make it the same here so I’d go home for one of those. What can I find in your fridge right now? My wife does the shopping most weeks so I’m not on top of it at the moment. We’ll have some tuna steaks, some meat, plenty of salad things – she’s in charge. What do you like to cook at home? Light things – salads, sardines, bean salads – things that are perfect for summer. My wife does the wintry things, including the best shepherd’s pie in the world. Who’s your favourite chef? I really like Roy Brett’s Ondine in Edinburgh and Rick Stein’s seafood cooking. If I had to pick one chef, ever, I’d have to say the late Paul Bocuse. What’s your most embarrassing moment? There have been lots of them! My favourite was serving a gentleman a sticky toffee pudding with peppercorn sauce. The pastry chef was panicking but the guy
had already started eating. He loved it we never told him about the mistake and we got away with it. Where is your favourite place to eat out in Newcastle? I loved Shaun Hurrell’s Barrio Comida on the Quayside in Newcastle last summer, so I’ll say there. I’m looking forward to seeing what he does next - I love his style of food. Where would you love to go back to? My favourite place ever was Philip Howard’s The Square in London. The setting and the quality of the food were fantastic. Who’s the most famous person you’ve waited on? I’ve met lots of local celebrities over the years. Working the British Masters at Close House in 2017 was the best experience; spending a few minutes every day with Sergio Garcia and getting to know him a little bit was incredible. What’s your most important piece of advice? You need three things in this job: common sense, initiative and the ability to take responsibility. Understand those three and you’ve got a good start. What would you be doing if you weren’t working front of house? I’d love to have a little bike shop with a café or a deli and lots of niche cycling stuff. I’d do that if I ever won the lottery. If you only had £10 to spend on food, what would you buy? Oysters and a good bottle of pilsner.
Victor Castro-Quiroga is food & beverage manager at Close House and has worked at some of the region’s best restaurants, including Bistro 21 and Caffè Vivo. Close House, Heddon-on-the-Wall, Newcastle, NE15 0HT, tel 01661 85 22 55, www.closehouse.com
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ENJOY THE FINEST LOCALLY SOURCED SEAFOOD & SHELLFISH IN OUR RESTAURANT OR SIMPLY ENJOY FISH & CHIPS FROM OUR AWARD WINNING TAKEAWAY. OPEN DAILY: 11:30am till late / Closed Tuesday
PLEASE SEE OUR WEBSITE FOR SPECIAL PROMOTIONS
Longsands Fish Kitchen - 27 Front Street, Tynemouth NE30 4DZ Tel: 0191 2728552 info@longsandsfishkitchen.com www.longsandsfishkitchen.com
Soak up the views while you dine 5* GOLD ROSETTE QUALITY FOOD AND LUXURIOUS ACCOMMODATION FOOD SERVED MON-SAT 12-9PM SUNDAY LUNCH SERVED 12-5PM
The
Duke of Wellington Inn
Newton, Northumberland, NE43 7UL Tel: 01661 844446 www.dukeofwellingtoninn.co.uk Duke of Wellington Newton @DukeinNewton
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COMPETITION
Win a foodie break F OR T WO AT T HE LORD CRE WE ARMS The Lord Crewe Arms, Blanchland is offering appetite readers the chance to be part of one of its fantastic Gatehouse feasting events. The prize includes two places at a lunchtime demo or chef’s dinner (your choice) - plus an overnight stay in a luxury bedroom and full Northumbrian breakfast. To enter, go to www.appetitemag.co.uk/win and enter your full name and contact information. Closing date for entries is June 30, 2018. Prize to be taken before October 31, 2018. The winner will be drawn at random and notified within three days of the closing date. The Lord Crewe Arms in the pretty village of Blanchland was reinvented three years ago - and if you haven’t yet dined there it needs to jump to the top of your “must go” list. Set within historic buildings that date back to the 12th Century, with stoneflagged floors, huge open fireplaces and a pub bar within the former crypt, it is renowned for its unique atmosphere. The 21 beautiful bedrooms are shared between the main hotel, adjacent cottages and a former temperance inn opposite, and there are breathtaking views from the walled gardens. Head chef Simon Hicks and his team deliver tantalisingly tasty food in modern British style using the best of the local landscape as their inspiration.
The only establishment to be listed in Tatler’s 2018 restaurant guide for Durham and Northumberland and named 2018 Good Pub Guide’s Inn of the Year, Tatler’s reviewer described it as “pure magic”. The restored Gatehouse opposite the hotel opened a year ago and is established as an exciting space for foodie events and private entertaining. Here, guests gather to watch chefs demonstrate their skills, tasting the fruits of their labours over lunch. In the evening Simon Hicks and invited guest chefs host dinners with the opportunity to chat and discover great cooking. The Gatehouse is available for private events taking over the entire space for exclusive use - sitting room, atmospheric dining room and demo kitchen.
“Pure magic”- TAT L ER Terms & conditions The prize is for the winner and a partner. The date of the prize is to be arranged directly with The Lord Crewe Arms and is subject to availability. The prize is non-transferable and there is no cash alternative. If there is not a suitable date when the prize winner can join a Gatehouse event, the winner can choose dinner for two in the Bishop’s Dining Room instead. All drinks and extras to be paid for. The Lord Crewe Arms, Blanchland, DH8 9SP, tel 01434 677 100, www.lordcrewearmsblanchland.co.uk
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main bob’s dad’s secret chicken curry ingredients : 3 medium chopped onions 2 mild green chillies 3 medium chicken breasts tin chopped tomatoes 2 large potatoes la tub natural yogurt coriander stalks vegetable oil fresh ginger salt haldi chilli powder chi garam masala dry fenugreek tomato puree
follow us for delicious foodie recipes...
cooking method : warm 2 table spoons of oil once hot add chopped onions keep stirring until onions become translucent add finely green chillies, finely chopped ginger and salt add a tea spoon of haldi, keep stirring add half ha a tea spoon of chilli powder and garam masala once all spices have been stirred add chopped tomatoes add diced potatoes, once 50% cooked add diced chicken add some crushed dry fenugreek once chicken is cooked add a table spoon of tomato puree add half of yoghurt garnish with some fresh chopped coriander and ginger
Sachins Restaurant Punjabi Restaurant
@sachinsnewcastle
@sachins_ncl
@sachins_newcastle
0191 261 9035 | www.sachins.co.uk Sachins, Forth Banks, Newcastle NE1 3SG
EXPERIENCE THE VERY BEST OF BRITISH FOOD IN THE DINING ROOM AT WALWICK HALL. THE DINING ROOM’S SEASONAL MENUS, CREATED BY OUR AWARD-WINNING HEAD CHEF, BLEND QUALITY LOCALLY-SOURCED INGREDIENTS FROM THE NORTHUMBRIAN LARDER AND FRESH VEGETABLES FROM OUR KITCHEN GARDEN TO CREATE TRADITIONAL DISHES WITH A UNIQUE MODERN CULINARY TWIST. DESPITE THE HIGH STANDARDS AND REFINEMENT, THE DINING ROOM ISN’T JUST A PLACE FOR SPECIAL OCCASIONS. WITH GREAT VALUE EARLY EVENING AND LUNCH MENUS AVAILABLE, GUESTS CAN ENJOY RELAXED, EVERYDAY DINING IN A STUNNING SETTING. LUNCH MENU: 12.00-2.30PM, MONDAY - SATURDAY. EARLY EVENING MENU: 5.30-6.30PM, MONDAY - SATURDAY. DINNER MENU: 6.30-9.30PM, MONDAY - SATURDAY. SUNDAY LUNCH MENU: 12.00-5.30PM, SUNDAY. TO VIEW OUR LATEST MENUS, PLEASE VISIT WWW.WALWICKHALL.COM
HUMSHAUGH, HEXHAM, NORTHUMBERLAND. NE46 4BJ. T 01434 620 156 WWW.WALWICKHALL.COM