Appetite #54 – January/February 2019 by Offstone Publishing

ISSUE 54

www.appetitemag.co.uk

January/February 2019

TICKLE YOUR TASTEBUDS...

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What’s hot

HOW WE EAT NOW: THE YEAR OF GROOVY GREENS, THE PLANT-BASED SCENE AND CHILLIES IN EVERYTHING

inside Simon Osborne’s venison heaven // Matei Baran’s big little book // Simon Walsh’s last word win A private dining experience for six with One Private Dining // Dinner for two at Walwick Hall

From freshly caught seafood to handmade pasta, The Old Boat House Food Group offers uniquely Northumberland dining experiences in stunning coastal locations

Why not try one of our fantastic venues?

At The Sea Quest

For bookings please contact us at info@boathousefoodgroup.co.uk For more information visit our website at boathousefoodgroup.co.uk @TOBHFoodGroup

/ theoldboathouseamble

WELCOME

#HowcoolRU? Editor ponders 2019’s rise of bold flavours and crazy food combos

When was the last time you had an ice cream sandwich? A slab of good old vanilla betwixt two ordinary wafers, unadorned and unfettered by ornament? I ask because the Appetite team’s detailed analysis of 2019’s big food trends (see pages 28-31) include such weird and wonderful fashions in ice cream, I fear the pure joy of a good vanilla served in a wafer sandwich may be consigned to memory. These days, dear reader, the fashion forward powers that be tell us that the cool kids want not vanilla, but bacon, chilli, seaweed, squid ink and foie gras flavours in their frozen dessert. Shall I go on? No, I thought not. The relentless rise of weird flavours in ice cream and many other things isn’t about to slow down anytime soon, which leads me to reflect on how food trends are now driven by fashions largely created online, every one of them accompanied by some weird hashtag,

which, by its presence, apparently lends it credence. The current trend for new ice cream flavours can be traced directly to Pinterest, where a wave of interest in ice cream which seemingly came from nowhere last summer has reached a tsunami, bringing with it a revolution in how we enjoy what was once a common or garden treat. The world is smaller, and tastes and trends from far off shores take no time to get here. Thus, we get to enjoy all manner of ingredients in all things, including a major vogue this year for delicious, health-giving seaweeds and supergreens, increasingly inventive drinks ingredients including eucalyptus and avocado, and bitter flavours you’ll find in grown-up chocolate, charred meats and vegetables. I will enjoy embracing it all, while - ever the trendsetter - I also plan to drive a worldwide resurgence in the plain old ice cream wafer. Are you with me? Happy New Year!

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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Classically French... Refurbishment and our new Roof Terrace opening Spring 2019 • Lunch Menu served Mon - Sat 12-2pm • Early Bird Menu served Mon-Wed 6-9pm, Thurs-Sat 6-7pm • A La Carte Menu 4-6 GILESGATE, HEXHAM, NORTHUMBERLAND NE46 3NJ

Tel 01434 609 943 www.bouchonbistrot.co.uk Bouchon Bistrot

bouchonbistrot

@bouchonbistrot

WHAT’S INSIDE

Highlights

January/February 2019

Big Chef Mini Chef

Matei Baran, executive head chef at The Salt Cove in Tynemouth, shares recipes from his new book inspired by his son Armin

18 Hello, deer

19 Drink this...

50 Last word

Simon Osborne’s wild venison

The quick guide to port

22 How to...

WIN!

A ONE Private Dining experience Dinner for two at Walwick Hall

Our latest culinary essentials

2019: What’s hot, what’s not!

Simon Walsh, Longsands Fish Kitchen

Eat warm this winter

46 Kitchen kit

28 How we eat now Hello, sunshine! How to live Mediterranean style

Simon Walsh

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LUNCH OFFER A main, side and a drink

from our lunch menu

ÂŁ9.95

Available 12 noon - 5pm every day T&Cs apply 61 Osborne Rd, Jesmond, NE2 2AN 0191 240 7777 www.elpasojesmond.co.uk

OFFERS

Fancy a foodie offer on us? Look no further than these specials from some of our favourite people. Simply cut out and keep or print from our website - and remember to quote ‘appetite offer’ when you book. To use these offers, please quote ‘appetite offer’ when making a reservation and take a copy of the offer with you (either cut out from the magazine or printed from www.appetitemag.co.uk/offers). All offers are subject to availability.

50% OFF

Enjoy 50% off food and drink in January. Offer available Sunday to Friday until January 31, 2019. Parichat at Sohe, Osborne Road, Jesmond, NE2 2TJ tel 0191 281 8161, www.sohe.co.uk

TIPI TIPPLES

Quote ‘appetite’ when pre-booking a table for Sunday lunch at Vallum Tipi and receive complimentary cocktails or mocktails for your table. Available noon-3pm until the end of February. One free drink per person. For more information or to book, email events@vallumfarm.co.uk or call 07534 983 153. Facebook - Vallum Farm Wedding & Events & www.vallumfarm.co.uk

CELEBRATION AFTERNOON TEA

Celebrate Valentine’s Day and Melanie’s Tea Room’s first birthday with afternoon tea for just £12 – including unlimited tea and coffee, a selection of sandwiches and crisps, a homemade scone and a sharing platter from the patisserie or a chocolate fondue pot. Available February 9-16. Booking recommended. Melanie’s Tea Room, Front Street, Newbiggin-by-the-Sea NE64 6NJ tel 07505 085 534, on Facebook

10% discount Receive a 10% discount on beer, wine, spirits, mixers, snacks and more delivered to your door in the Newcastle/Gateshead area.

Download the free app for Android & iOS. Offer available until the end of February.

Two pizzas for £13

Enjoy two pizzas for £13 every Monday-Saturday 5.30-8pm. Available when eating in or taking away until the end of February 2019.

The Coquetvale, Station Road Rothbury, NE65 7QH tel 01669 622 900, www.coquetvale.co.uk

Free hot drink

Receive a free hot drink with any purchase Mon-Fri. Available until February 28, 2019.

Vanilla Mamas, Fenwick Terrace, Neville’s Cross Bank, Durham, tel 0191 375 0250, on Facebook

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Download the free app

TREAT YOUR LOVED ONE... Local Multi Award Winning Farm Shop. Awarded Butchers Shop and Farm Shop of the year.

Beer, Wines, Spirits, Mixers, Snack, Cigarettes/Tobacco

- Fully stocked butchery counter - Cooked Meats / Pies / Pork Pies -• Local & Continental Cheeses -• Quality fresh fruit and veg WHY NOT VISIT OUR CAFE WHERE YOU CAN DINE IN COMFORT!

VALENTINES OR MOTHERS DAY Hampers & Gift Vouchers Available

Delivered to your door Tel: 0191

691 3065

www.drinklate.co.uk

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

WHAT’S HOT

Feed...back

TOP T WEE T S

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..?

Peace and Loaf (@peaceandloafjes): Char Sui Iberico Pork Cheek & Belly, Bao Bun and Scallop. Thanks for the pic @scranmakesmisohappy #food #foodphotography #foodstagram #foodporn #foodie #Newcastle

JERUS AL EM AR T ICHOK E S

Not really an artichoke and nothing to do with Jerusalem, this strange, nobbly tuber deserves a regular place on your table during its season, October-March. Like potatoes, you can serve them with or without their skins (best with, in our opnion), roasted, baked, sautéed or in a mixed mash. Unlike potatoes, you can also eat them raw in salads or lightly stir-fried. The flavour is sweet and nutty and they make a wonderful purée. Oh, and they are notorious for their flatulent effects, but that shouldn’t stop you. Here’s more... BREAKFAST ARTICHOKES: Scrub, slice thinly and sauté in butter with fresh sage. Drizzle with salt, pepper and a good squeeze of fresh lemon juice and serve with a poached egg on top. JERUSALEM SLAW: Grate finely with carrots, dress with lemon vinaigrette and capers, serve with blue cheese and sliced pear. ROAST: Scrub, put in a roasting tin with rapeseed oil, fresh rosemary and a whole head of garlic with the top quarter sliced off to reveal the flesh. Season with salt and pepper and roast for 50 mins at 180C/Gas 4 until crisp and tender. Serve with the garlic squeezed out of the skin.

ROUTE Launched last summer by the talented team at the Staith House on North Shields Fish Quay, Route in Newcastle continues to shine, deservedly awarded a Michelin Bib Gourmand for its sublime use of standout produce served alongside an intelligent and accessible wine list. Sunday lunch is superb. Route, Side, Newcastle NE1 3JE, tel 0191 222 0973 www.routenewcastle.co.uk

ROCK STAR TAKEAWAY Newcastle’s new vegan kitchen Junk it Up has hit the headlines thanks to a surprise takeaway order from rock gods Def Leppard. The clean-living rockers ordered southern-fried ‘fricken’, burgers and hot wings from the Pink Lane kitchen when they played Metro Radio Arena recently. News spread fast, putting the new Junk it Up, which is also on Shields Road, Byker, on the international map. Junk it Up, Pink Lane and Shields Road Newcastle, www.junkitup.co.uk

Il Piccolo Corbridge (@il_piccolo_deli): Lovely Joanne has been in with Christmassy @appetitemaguk magazine! Free copies waiting here in the restaurant for you. #Corbridge #Hexham #Italianfood #Italianchef #deli #finewine #pasta #pizza Narcis Parfenti / Shutterstock.com

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

Celebrating 40 years

BE SURE TO ORDER YOUR SPRING LAMB FOR MOTHERS DAY & EASTER

Il Piccolo, Corbridge Restaurant | Wine Bar Deli/Gelateria

download our app for loyalty rewards, events and offers

www.ilpiccolo.co.uk

EVERYTHING A FARM SHOP SHOULD BE CALL IN FOR A COFFEE, CAKE & BROWSE

New trailer with a choice of delicious produce direct from our farm shop. Available for Weddings, Birthdays Sporting and Corporate Events

AWARD E s t a b l i s h e d WINNING FARM SHOP

1978

North Acomb Farm, Stocksfield, Northumberland NE43 7UF TEL: 01661 843181 EMAIL: shop@northacomb.co.uk www.northacombfarmshop.co.uk OPEN: Tues-Sat: 9.30am - 5pm,Sun: 9.30am - 1pm closed Monday

A BOUTIQUE RESTAURANT SITUATED ON NEWCASTLE’S HIGH BRIDGE, SERVING HIGHQUALITY COASTAL CUISINE.

From the moment you walk through our doors to the moment you leave, we provide the best all-around seafood experience that Newcastle has to oﬀer. Perfect for a quiet, romantic evening over a glass of champagne and exquisite food. Nova is the perfect go-to for an exclusive culinary experience!

Was your New Years resolution to eat more healthy and watch your figure this 2019? Offering a range of hand selected clean eating dishes freshly prepared and made in our restaurant kitchen with all dietary requirements catered for, we have something for everyone here at Michelangelos.

Don’t forget to book for Valentines & Mothers Day 12 High Bridge, Newcastle NE1 1EW Tel: 0191 2611800 Open: 12-9 Tues-Thurs, 12-10 Fri & Sat, 12-4 Sun

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Stella Road, Ryton NE21 4LU - Tel: 0191 413 292

www.michelangelorestaurants.co.uk

S TA R T E R S

IT ’S A DAT E

THE

IN CR O WD

OUR PICK OF T HE SE A SON JANUAR Y PARSNIPS At their sweetest in winter, this is prime parsnip season. Select smaller ones to avoid woodiness and roast with honey and thyme or make a soup seasoned with curry powder. BRUSSELS SPROUTS Definitely not just for Christmas, sprouts are still at their best at this time of year. Stir fry with beef and oyster sauce, or sauté in butter with anchovy fillets, lemon juice and flat-leaf parsley.

NE1 NE WC A S T L E RE S TAUR ANT WEEK DATE: JANUARY 21-27 The 17th NE1 Newcastle Restaurant Week takes place January 21-27, when more than 100 city centre restaurants will offer special menus priced £10 or £15 per head. Inspired by the original New York Restaurant Week, the event is one of the biggest in the calendar and restaurants taking part include 21, Dabbawal, Dobson & Parnell, and Route. For details of participating venues and to download vouchers go to www.getintonewcastle.co.uk/ne1-events/restaurant-week

R O CK L IFFE HAL L AR T IS AN F O OD FAIR DATE: FEBRUARY 2&3 Rockliffe Hall, Darlington hosts a Festival of Food February 2-9, including an Artisan Food Fair on February 2&3. Sample local produce and enjoy live demos from the hotel’s three executive chefs on Saturday February 2, when chef Paul O’Hara will cook life with Simon Raine of Weardale Cheese, Richard Allen will cook with Lizzy Hodcroft from The Sweet Beet, and Aaron Craig will be joined by Nick Fairly of Fairly’s Fine Condiments. TV’s Great British Menu chefs Dave Coulson, Danny Parker and Daniel Fletcher will then cook live alongside local producers on the Sunday afternoon and host a dinner that evening. For tickets, tel 01325 729 999, email vip.event@rockliffehall.com

OYSTERS Naturally, we recommend Lindisfarne oysters (order online at www.lindisfarneoysters.co.uk) fresh with lemon or drizzled with cream and parmesan and grilled until golden.

FEBRUAR Y RHUBARB At this time of year, forced rhubarb brings with it a welcome hint of spring to come. Stew it lightly with caster sugar or vanilla sugar, layer in glass bowls with whipped cream, and serve garnished with broken amaretti biscuits. SPRING LAMB Warm up February with spring lamb in a Welsh cawl – a traditional farmhouse soup or stew of lamb with potatoes, carrots, parsnips, swede and leeks in a comforting broth. PURPLE SPROUTING BROCCOLI Delicious and pretty, this adds flavour and colour to your winter table. Finely slice and stir fry in groundnut oil with garlic, grated fresh ginger, fresh red chillies, soy sauce and sesame seeds.

DINNER & DIS SE C T ION DATE: FEB 9&10 And now for something completely different - Anatomy Lab Live hosts two nights entitled Dinner & Dissection at The Village Hotel, Silverlink. Tickets (£79) include dinner followed by the chance to don your own set of scrubs and dissect animal organs (and other bits) with expert help. Each to their own...www.anatomylablive.co.uk

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FISH

R O SEMAR Y AN D CHEE SE BRE ADED PL AICE WIT H A SWEE TC ORN CHOWDER Simon Walsh, chef/patron at Longsands Fish Kitchen, Tynemouth, works within walking distance of North Shields Fish Quay, where he sources the best of the day’s catch. Longsands Front Street, Tynemouth, NE30 4DZ, tel 0191 272 855, www.longsandsfishkitchen.com

S TA R T E R S

Light bites

Serves4 INGREDIENTS Sweetcorn chowder: 800g sweetcorn kernels 400ml double cream (approx.) 100g carrot, diced 70g leek, diced 100g onion, diced 100g celery, diced 150g potato (e.g. charlotte), diced and cooked 50g butter 2 tbsp chopped parsley salt + white pepper Breaded plaice: 200g stale bread, crusts removed 50g parmesan, freshly grated 2tsp chopped rosemary 600g plaice fillet, skinned 100g plain flour, to dust 2 eggs, lightly beaten oil for deep frying Maldon sea salt METHOD For the chowder, put half the sweetcorn in a pan, add enough double cream to cover, place over a low heat and simmer gently for 20 mins. Meanwhile, sweat the

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diced vegetables in the butter and set aside when tender. Get another pan smoking hot, add the rest of the sweetcorn and give it a serious char with no oil in the pan. Set aside. When the sweetcorn and cream mix has simmered for 20 mins, purée it, return to the pan and add the vegetables, charred sweetcorn and parsley. Season. For the breaded plaice, blitz the bread in a food processor with the parmesan, rosemary and a pinch of salt for 1 min then spread the mixture out on a tray. Put the flour in one bowl, the beaten egg in another and have the tray of breadcrumbs at hand. Heat the oil in a deep fat fryer to 180C. Pass the fish through the flour, then dip in the beaten egg and finally in the breadcrumbs to coat. Deep fry the fish in batches for about 2 mins per portion until golden, remove, drain on kitchen paper and season with a little salt. Serve immediately in warm bowls with the chowder.

HAT-T RICK HER O

Congratulations to Indian street food pioneer Dabbawal, which has beaten off major national competition to retain the Best Casual Dining in the UK accolade at the British Curry Awards. The award recognises Dabbawal’s bold menu choices, eye-catching branding and pioneering street food concept inspired by the famous Dabbawalas of Mumbai. The group, with restaurants in High Bridge, Newcastle, Jesmond, and By The River Brew Co on Gateshead quayside, was the only North East restaurant to be shortlisted. Dabbawal, High Bridge Newcastle; Brentwood Mews, Jesmond; By The River Brew Co, Gateshead, www.dabbawal.com

NEWS OF THE BREWS North East brewery S43 has welcomed Texan craft brewer Alex Rattray with a brief to add progressive American-style craft beers to S43’s range of English cask ales. The brewery, formerly called Sonnet 43 Brew House, continues to brew English cask and keg ales under head brewer Michael Harker, while Alex - who has moved to the UK from San Antonio, Texas - is exploring beer styles ranging from intensely dry-hopped IPAs to barrel-aged imperial stouts and sours. www.sonnet43.com

S TA R T E R S

IN THE GARDEN

WINT ER WONDER S Vicky Moffitt and her husband Peter own Vallum, the tea room, tipi and wedding venue on Hadrian’s Wall, near Newcastle, where diners enjoy the home-grown produce of the garden. Vallum, Military Road Newcastle, NE18 0LL tel 01434 672 652, www.vallumfarm.co.uk

T HE IN- CR OWD The Magic Hat Café, Newcastle’s weekly food waste pop-up kitchen and market, has crowdfunded an expansion into permanent premises, raising more than £20,000 in 28 days. The Magic Hat Café and takeaway - which serves homemade food made with surplus food from shops, restaurants and supermarkets pops up at Byker Community Centre on Friday evenings, and runs a pay-as-you-feel market on Friday evenings and Saturday mornings. Since its launch, the café, part of The Real Junk Food Project, has rescued more than 10,500kg of edible food from landfill and served more than 4,500 meals. www.themagichatcafe.co.uk

HOUSE MOVE

Chef Anna Hedworth, who writes for Appetite and blogs under her penname The Grazer, has moved her Cook House into new larger premises in Ouseburn, Newcastle. Recognised by everyone including The Good Food Guide, Channel 4’s Hidden Restaurants and Radio 4’s Food Programme, the new Cook House on Foundry Lane replaces Anna’s first venture in an old shipping container nearby. Breakfast, lunch and dinner menus include baked egg in cream with curried leeks and smoked haddock; braised lamb shoulder with green lentils, cavolo nero and dill tzatziki; and masala goat chops with burnt lime raita and mint and pomegranate salad. The Cook House, Foundry Lane, Ouseburn, NE6 1LH tel 0191 276 1093 www.cookhouse.org

As I write this on a mild January day, I’m beginning to wonder where winter is this year. Maybe it will beat me to the publication of this column, but it’s been so mild up to now, we don’t really know ourselves here. Certainly, we are making the most of the abundant celeriac in the Kitchen Garden, though some have been blighted by an as-yet unidentified grub. We also have grey fly under some of the kale leaves, and it’s very time consuming to clean off. Roll on the frost to kill the nasty pests. Our Tipi is home to seasonal flavours, including celeriac soup served in gorgeous vintage turines with croutons, hazelnut crumb and truffle oil, which fills the place with a wonderful aroma. We’ve also been roasting the celeriac and it’s receiving praise all round. The mild weather has kept the rosemary growing, which is a wonderful bonus. We did a lovely carrot soup in the Tea

Room last week, adding bruised freshly picked rosemary at the end. The oil it released added a magical layer of flavour, while rosemary croutons added flavoursome crunch. We’re catering shoot weekends now, so the chefs get to experiment with new recipes, including a delicious celeriac gratin with whole grain mustard, cream and parmesan. Meanwhile, we’re planning the garden for the year, hoping to plant a little less, but in fortnightly cycles so that we stagger the crop deluge. It’s tricky - courgettes turn into marrows at the blink of an eye and rainbow chard is like a rain forest if you don’t manage your picking properly - so scheduling is all. We’ll also whitewash the wall outside our offices to create a ‘yarden’. It’s a real sun trap for growing tender micro-cresses. We’ve got edible violas all over the farm, and they’re wonderful for garnishing deserts and wedding cakes. I have an image of meeting up with brides and grooms surrounded by herbs and flowers as we sip coffee and develop their menus. It’s an achievable goal - until the tractor rumbles by! Happy New Year!

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S TA R T E R S

BY T HE RI VER C O OL OPER ATOR The team behind the brilliant Nudo Sushi Box in Newcastle, Sunderland and Durham have opened a new pan-Asian kitchen in Newcastle. Umai Mi serves up pan-Asian food for breakfast, lunch and dinner, from dumplings and tempura to sushi, noodles, sizzling rice dishes and this green tea ice cream deepfried baowich. Eldon Square, Newcastle, NE1 7AP, tel 0191 591 0998, www.umaimi.co.uk

River Bar in Washington has a new look following a £250,000 makeover. The cocktail menu has also been revamped and offers a host of seasonal flavours to complement the South Americaninspired food menu. River Bar, Bonemill Lane Fatfield, Washington, NE38 8AJ tel 0191 419 0359 www.riverbar.co.uk

S AUS A G E S! It’s all happening in the veggie/vegan world here in the North East, where Quorn has opened the world’s biggest meat-alternative production facility and vegan food producer Hooba is crowdfunding an expansion. First to Quorn, whose site in Billingham has been expanded to double its production capacity to 1.33m packs of Quorn products every week. Meanwhile, over at Hooba vegan foods in Darlington, there are high hopes of raising £250,000 on crowdfund site Crowdcube to expand with the huge growth in plant-based diets.

Rural romance and cheffie shenanigans. North East Tourism Award Winners 2018: Boutique Guest Accomodation of the Year and Dog Friendly Business of the Year.

Lord Crewe Arms . Blanchland . Northumberland . DH8 9SP . T: 01434 677 100 . lordcrewearmsblanchland.co.uk LordCreweArmsBlanchland

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Lord_Crewe_Arms

lord_crewe_arms

THE MUDDLER, AN EXCITING AND INVITING NEW RESTAURANT LOCATED ON GREY STREET IN THE HEART OF NEWCASTLEâ&#x20AC;&#x2122;S CITY CENTRE Offering an exquisite selection of Pan-Asian cuisine and an array of unique cocktails, exclusive to The Muddler. You are invited to dine and drink with us in our luxuriously lavish and beautifully finished restaurant.

69 Grey Street, Newcastle upon Tyne | 0191 222 0125 | www.themuddlernewcastle.co.uk

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CHEF

S TA R T E R S

HAPP Y NE W YE AR ! Dave Coulson, head chef and co-owner of Peace & Loaf in Newcastle offers an insight into life in (and out) of the kitchen. This month looking ahead to 2019. Peace & Loaf Jesmond Road, Newcastle, NE2 1LA tel 0191 281 5222, www.peaceandloaf.co.uk Happy New Year! I hope you had a great break over Christmas and Santa was good to you. We had a fantastic family Christmas at home. My son Thomas is two and a half now and is absolutely Santa daft, so he had a great time. I cooked this year for family and friends at ours, and they all enjoyed their dinners - which is a relief! My brother got married on Boxing Day too and the five-tier pork pie he asked for went down well - another relief! December is such a busy time in the restaurant and everyone in the kitchen and front of house played a big part in making it a great month. I can’t thank the team enough for their commitment and I hope they’re all refreshed and ready to get cracking in 2019. It’s a great time of year to be a chef. I love fish cooking and the produce we’re getting from Hodgson Fish and Collingwood’s in Hartlepool is stunning at the minute. The cold water definitely brings out the best in the likes of Dover sole, cod and halibut, and the langoustines are top-notch too. We’re also still getting great produce from Hamish and Vanessa’s allotment in Heaton, and from the brilliant grower Ken Holland. We’re working with all kinds of weird and wonderful beetroots at the moment, while heritage carrots are among my favourite vegetables to work with. It’s going to be an interesting few months for restaurants up and down the country. Brexit is going to make things tougher, and more than likely more expensive, and chefs are going to need to work as locally as possible to keep great produce on their plates. We’re lucky to have so many great producers on our doorstep and we’re excited to see what they have for us in the next few months. There’s a lot to look forward to away from the restaurant too. I’m heading down to Rockliffe Hall’s first food festival in February to team up with my fellow Great British Menu chefs Daniel Fletcher and Danny Parker. It promises to be a lot of fun. Laura and I are also getting married this year, in Rome in May, which is very exciting! See you soon.

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S TAR T URN The Lord Crewe Arms, Blanchland is making the most of the dark skies in its part of the world with special supper and stargazing nights in February and March. The events will feature a hearty stew supper in The Gatehouse following stargazing in the garden guided by expert Andy Gray. Events take place February 15 and 22, and March 15 and 22, tickets £30 per person. Lord Crewe Arms, Blanchland DH8 9SP, tel 01434 677 100 www.lordcrewearmsblanchland.co.uk

LOT TA BOT TLE Our wanderings along Hadrian’s Wall have brought us up close with this impressive addition at the excellent Twice Brewed Inn, Bardon Mill, near Hexham. The 12ft beer bottle sculpture, complete with Roman centurion photo peep board, is a prime selfie stop-off point in preparation for a pint or three of Twice Brewed Brew House ales such as Ale Caesar, Sycamore Gap Pale Ale and Vindolanda Excavation. The Twice Brewed Inn, Bardon Mill near Hexham, NE47 7AN tel 01434 344 534 www.twicebrewedinn.co.uk

MELTS IN THE MOUTH, TO MELT ANY HEART!

• Traditional grass fed beef raised here at Blagdon eating – locally sourced meat & game, • Healthy fresh vegetables for your New Year diets.

16-18 The Milkhope Centre, Berwick Hill Road, Blagdon NE13 6DA T: 01670 789924 Open Tues-Sat 10am-5pm, Sun 11am-4pm, open every Bank Holiday

www.theblagdonfarmshop.co.uk

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

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

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THE BUTCHER

S TA R T E R S

WILD ROE VENISON LOIN WITH RED WINE , BL ACK PEPPER AND ROSEMARY SAUCE Simon Osborne is a master butcher at the award-winning Blagdon Farm Shop in Northumberland. In 2018 he was crowned the inaugural National Game Champion for his work sourcing and promoting game. Blagdon Farm Shop, Milkhope Berwick Hill Road, Blagdon, NE13 6DA, tel 01670 789 924 www.theblagdonfarmshop.co.uk METHOD Remove venison from the fridge and allow it to reach room temperature (approx. 20 mins). Preheat oven to 180C/Gas 4. Mix 2 tbsp salt, a good grind of black pepper and a few sprigs of rosemary together and sprinkle over the loin. Leave to stand for 10 mins. Heat the butter in a frying pan and pan fry loin on a good heat for 2 mins or so per side until it starts to brown. Remove from the pan and roast in the oven for Serves 2 10 mins, turning once. Deglaze the pan with the wine INGREDIENTS 2 x 12.5cm-long wild roe venison and allow it to simmer gently. loin pieces (or 2 x 10cm-long red Remove the venison from the oven and allow it to stand for deer venison, which is larger) 5 mins, keeping warm under foil. salt + black pepper Slice venison into medallions fresh rosemary, finely chopped about 1.5cm thick at an angle to ½ bottle fruity red wine (I expose face of the meat. Drizzle use Zinfandel) sauce over the meat and serve. knob unsalted butter For my first Appetite column, I’m celebrating the season with produce which is easy to source and cook and doesn’t cost a fortune. Game is lean, healthy and tastes fantastic, as well as being the ultimate free-range meat. It doesn’t have to have a strong gamey taste (partridge, for example, has a delicate, almost sweet flavour) and if you’re not familiar with game, this is a great place to start.

IN T HE MI X A new restaurant and cocktail house, The Muddler, has opened its doors on Grey Street, Newcastle. Sister venue to STACK, Cluck-Cluck Moo, Yolo Townhouse and Yolo Ponteland, The Muddler’s international menu, created by head chef Pauline Fresnillo, promises pan-Asian food ranging from sushi to kimchi chicken and beef robata. The Muddler, Grey Street, Newcastle, NE1 6EF tel 0191 222 0125, www.themuddlernewcastle.co.uk

FAB FI VE

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The popular Naked Deli has expanded into its fifth deli on Grey Street in Newcastle. The new venture is serving up more of the clean eating favourites to eat in and takeaway which have won Naked Deli fans in Heaton, Gosforth, Newcastle Airport and Fenwick Food Hall. www.thenakeddeli.co.uk

DRINK!

Every port in a storm Not just for your granny, port is back in vogue. Derek Colsell of Lanchester Wines offers a guide to one of the world’s finest wines Port - or vinho do Porto - is arguably the greatest fortified wine in the world, its paramount expression, Vintage Port, ranking alongside the finest produce of Bordeaux or Burgundy. Multiple grape varieties lend it flavours of berry, chocolate, fig, or cinnamon, while its colour reflects each type’s name.

R U BY P O R T

The world’s most popular port, ruby port is rich, dark plum in colour, fruity and vibrant, and made to be enjoyed young. Its aromas and flavours are typically of red fruit, chocolate and spice; served at around 15C, it is a perfect partner to rich fruitcake, dark ginger cakes, sticky toffee pudding and dark chocolate. Within the Ruby category are Vintage Port and LBV (Late Bottle Vintage), which present a selection of very fine full-bodied red ports from a single year. Vintage Port is kept in wood for only 20 months or so before being transferred to the bottle where it will continue to age. Meanwhile, Late Bottled Vintage, as the name suggests, is bottled later, remaining in wood from four to six years, during which time it matures and settles down. It is ready to drink when bottled, does not need to be decanted and can be served by the glass for several weeks after the cork is drawn.

TAWNY P O R T

Tawny Port starts out as Ruby Port, but spends 10 to 40 years in the barrel, rounding out its flavours, oxidising slightly and taking on a mahogany hue from the wood. There are only four ages a Tawny Port can bear: 10, 20, 30 and 40 years. Tawny Ports are sweet or medium dry and typically enjoyed as a dessert wine, though their rich, complex flavours can also pair with a main course. A step up from the standard Tawny is the Colheita – a single-vintage Tawny Port aged for at least seven years, with the vintage year on the bottle (instead of the years spent in the bottle, as per the Tawny). Colheita Port should

not be confused with Vintage Port: a Vintage Port will spend only about 18 months in barrels and will continue to mature in the bottle, but a Colheita may have spent 20 or more years in wooden barrels before being bottled and sold. White Colheitas have also been produced.

WH I T E P O R T

White Port is made from white grapes indigenous to Portugal. Those of greater age are best served chilled on their own, while dry white ports with delicious flavours of citrus zest, apricot, tangerine and ginger make an excellent base for cocktails. Sweet White Port and tonic water is common in the Porto region as an aperitif, traditionally served with salted almonds. There is, unofficially, a fourth colour of port - Rosé. Technically a Ruby Port, Rosés are fermented in a similar manner to a rosé wine, with limited exposure to the grape skins, thus creating the rose colour. Ranges are still fairly limited, but we have a fantastic Rosé Port from Vista Alegre with flavours of raspberry and floral notes. It’s best served slightly chilled as an aperitif, with dessert, or over ice as a party starter.

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LOCATED ON THE HUGELY POPULAR OSBORNE ROAD IN THE HEART OF NEWCASTLE’S CULINARY HUB JESMOND.

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

• LUNCH • PRE-SHOW & DINNER • WINES & BEVERAGES McKennas, Northern Stage, Barras Bridge, Newcastle upon Tyne, NE1 7RH Tel: 0191 242 7242 www.mckennasatnorthernstage.co.uk

OPENING TIMES Tue - Sat: 9.30am - 11pm, Mon: 9.30am - 6pm, Breakfast served until 11.30am 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

PureKnead Artisan Bakery sells a range of high quality bread, cakes & coffee, all made with quality ingredients and attention to detail and design.

@McKennascafebar McKennasatNorthernStage

Cook&Baker Artisan breads, fine foods and locally sourced produce.

NEW DELI COUNTER serving meats, cheese, olives and salads 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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4 Queensway, Tynemouth, NE30 4NA

PICK OF THE TOPS

Take 5

Seeking foodie inspiration? Here are our five favourite things of the moment...

BIS T R O CIT R ON VER T

An unexpected gem in a quiet Co Durham former pit village, this bistro is home to traditional French country food from a menu which focuses on quality produce and classics like chicken liver paté, French onion soup, moules frites, confit duck, tarte tatin and the like. Cosy and welcoming, it could be anywhere in France. Citron Vert, Wellington Street High Pittington, Durham DH6 1BD, tel 0191 372 0564 www.citronvert.co.uk

GRE G G S VE G AN S AUS AGE R OL L

While not being entirely convinced that 19g of fat in one small food item is a good idea, the vegan contingent at Appetite HQ thoroughly enjoyed this, star of the biggest food story for years. Indistinguishable from the meat version, it satisfies in the way only a warm Greggs snack in a bag can!

EL NIDO L ATIN KITCHEN Two of our favourite Newcastle city centre haunts - late bar No28 and Spanish kitchen Kultur - have launched El Nido, now serving small plates, charcuterie and cheese boards at No28. It’s Kaltur’s third venue, following its tapas bar in High Bridge and its container at By The River Brew Co, Gateshead. El Nido Latin Kitchen, No28 Bar, Nelson Street Newcastle, NE1 5AN, tel 0191 447 5590 www.facebook.com/ElNidoKitchen

BE AMISH MUSEUM FISH AND CHIP S For proper old school fish and chips, Davy’s Fried Fish Shop at Beamish Museum hits the spot. The shop in the Pit Village serves up fish, beer battered and fried in beef dripping on traditional coal-fired ranges. Sublime! Beamish Museum, Co Durham, DH9 0RG tel 0191 370 4000, www.beamish.org.uk

T R ÄKO L

Should you be wondering what happens when a vegan and a carnivore go out for lunch, the photograph above offers a clue. Our pair are regular lunch partners at Träkol – the open-fire kitchen famed for nose-to-tail eating and home to the best cauliflower steak our plantivore has ever tasted. Try also the superb ales from the on-site brew house. Träkol, By the River Brew Co, Hillside Quays Gateshead, NE8 2BH www.bytheriverbrew.co

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HOW TO

Keep warm this winter Would you believe that some foods â&#x20AC;&#x201C; apart from the obvious mince and dumplings etc - have more warming qualities than others? Foods loaded with antioxidants and immune-boosters, and those which take longer to digest, keep you warmer for longer and fight off infections. Read on and take noteâ&#x20AC;Ś

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HOW TO

1 . OAT M E AL

3 . R O OT V E GE TABL E S

Porridge powers you through the winter, but it’s not the only way to enjoy oatmeal, which warms you up, however you eat it. PARKIN Ingredients: 200g plain flour, pinch of salt, 2 tsp ground ginger, ½ tsp ground cinnamon, 1 tsp bicarbonate of soda, 200g medium oatmeal, 150g black treacle, 150g butter, 100g soft brown sugar, 1 egg, 125ml milk. Method: Preaheat oven to 180C/Gas 4, grease and line a 23cm square baking tin. Sieve flour, salt, ginger, cinnamon and bicarb into a bowl. Add oatmeal. Gently heat treacle, butter and sugar in a pan until the butter melts and the sugar dissolves. Add this and the beaten egg and milk to the flour mix and beat to a batter. Bake in the tin for 75 mins. Remove and leave in the tin for 10 mins before turning out onto a cooling rack. Cut into squares when cool.

It takes the body longer to digest root veg, which in turn generates more heat. ROAST ROOT VEGETABLES Ingredients: 2 tbsp olive oil, fresh thyme, sea salt, a head of garlic, mixed root veg - swede, carrot, parsnip, beetroot, celeriac etc. Method: Preheat oven to 220C/Gas 7, scrub (don’t peel) veg, cut into chunks, toss in olive oil, put in a roasting tin with a few sprigs of thyme and a whole head of garlic, its top ¼ sliced off to reveal the flesh. Roast for about 45 mins until tender. Sprinkle with salt, squeeze the garlic out of its skin and serve. Use leftovers in soup – blitz with a stick blender and adjust the consistency with stock.

2 . GI NGER

Whole grains and complex carbs like potatoes, beans, barley and lentils take extra energy to break down, warming you up in the process. TUSCAN BEAN STEW Ingredients: 1 tbsp olive oil, 1 tbsp butter, 1 large onion, 1 red bell pepper, 3 cloves garlic, 2 tsp red bell pepper flakes, 1 tsp paprika, 1 glass white wine, 1 carrot, 1 stick celery, 2 handfuls green lentils, 1 tin each of chickpeas, cannellini beans, black eyed beans, 1 litre vegetable stock, 1 400g tin chopped tomatoes, 1 tbsp tomato purée, 3 sprigs fresh thyme, 3 sprigs fresh rosemary, 2 handfuls kale, grated parmesan to garnish. Method: Heat butter and oil in a large pan and sauté the peeled and diced onion until soft. Add pepper, garlic, red bell pepper flakes and paprika and cook for a further 2 mins. Add wine, diced carrot, diced celery and lentils, stir and cook for 10 mins. Add beans, stock, tomatoes, tomato purée and herbs, cover and simmer for 35 mins. Add kale and simmer for a further 6 mins. Serve with grated parmesan.

Ginger is proven to enhance thermogenesis - the production of heat in the body. Use it in stir fries and curries, soups, fruit crumbles and cakes. PARSNIP AND GINGER SOUP Ingredients: 1 tbsp olive oil, 1 tbsp butter, 1 chopped white onion, 750g parsnips, 2 cloves garlic, 5cm piece root ginger, peeled and chopped, 1 litre vegetable stock. To serve – crème fraiche, toasted flaked almonds, fresh parsley and paprika. Method: Heat oil and butter in a pan and sauté the onion until softened. Scrub (don’t peel) and dice the parsnips and add to the pan with the garlic and ginger. Sauté for 5 mins, add the stock, bring to a boil, cover and simmer for 25 mins. Toast flaked almonds under a medium grill for 2 mins. When the parsnips are soft, blitz smooth with a stick blender. Serve with a dollop of crème fraîche, toasted almonds, fresh parsley and paprika.

4 . WHOL E GR AINS & C O MPL E X C ARB S

5 . B ANANA S Rich in B vitamins and magnesium, bananas boost thyroid and adrenal function to keep you warm. Sublime in a banana and peanut butter sandwich and lovely with honey, which also happens to be a warming and immune-boosting food. BAKED BANANAS Ingredients: Bananas, honey, demerara sugar. Method: Preheat oven to 220/Gas 7, peel and halve bananas lengthwise, lay on a greased tray, sprinkle with honey and demerera sugar and bake for 10 mins. Serve warm with vanilla ice cream.

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FARM SHOP & TEAROOM IN THE HEART OF THE VALLEY

BROCKSBUSHES FARM SHOP & TEA ROOM

Corbridge, Northumberland NE43 7UB Open 7 days from 9.30am Tel: 01434 633100

www.brocksbushes.co.uk

A Traditional British Pub in the charming village of Wylam

County

Serving proper, tasty and wholesome pub food using the best locally sourced ingredients that the season has to offer.

EAT, D R I N K, R E LAX, STAY

The

Hotel

Valentine's Day - 3 Courses £20 Mother's Day - 2 Courses £17.50

and 3 courses £21.50

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

MEAT FREE MONDAY - 2 courses for £10. Choose a starter & a main course from the chef’s meat free Monday specials board for just £10 TREAT TUESDAY - Free starter or dessert. Choose a main course from the chef’s daily specials board & get a free starter or dessert of your choice WICKED WEDNESDAY - Inspired by the popular Man V Food TV show. Burgers, dogs & burritos for big appetites. Why not take the wicked Wednesday challenge STEAK THURSDAY - 2 steaks & a bottle of house wine for £25. Steak choice includes rump, vegan & fish options

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

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

C O O K S ’ TA L E S

Fab 5

This month we ask our five fab foodies to tell us about the best restaurants they’ve visited recently…

K AT H R YN NI CH O L S O N

MEL ANIE MAR T IN

MAR T I N CH AR LTO N

HAMISH D OW

NICHOLSON’S BUTCHERS I would have to say the squid salad at Omni café in Monkseaton is a standout dish for me. They serve it hot and crispy in a spicy, crunchy and zingy fresh salad and it’s so tasty! The sides are amazing too and I really enjoyed the salt and chilli fries and the edamame beans when I was last there.

THE OLD BOAT HOUSE FOOD GROUP We had a great night at Route in Newcastle recently. There were 14 of us in total, all sampling the small plates from John Calton and his team along with some properly good wines, and we all loved it. It’s a nice small place with a great atmosphere and the service from the front of house team was absolutely spot on all night.

MELANIE’S TEA ROOM My favourite of the last few months has to be The Anglers Arms at Speepwash Bank, Choppington in Northumberland. It’s local for us so we pop in regularly. The standout recently was pork served in a peppercorn sauce with black pudding bon bons – properly good pub food.

MR WOLF URBAN SPICE MAN Our most recent standout was Peace & Loaf on New Year’s Eve. Dave Couslon and the team put on an amazing night with a fantastic atmosphere. The night was capped off with a Yellison goat’s cheese, truffle, honey and walnut dessert, which had the most amazing smell and textures, and tasted incredible.

S T E V EN MURR AY

WALWICK HALL I’ve wanted to visit Andrew Pern’s The Star Inn at Harome, North Yorkshire since I bought his first book and we visited recently for my wife’s birthday. From the moment we arrived it was brilliant, the front of house team are just fantastic. I had his signature dish - black pudding and foie gras - followed by a halibut and frog’s legs kiev dish, both of which were simply stunning.

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TIPI SUNDAY LUNCH

At Vallum we love the idea of Winter. Cosy reunions with friends around a table of good food and drink is one of our favourite things. The Restaurant chefs, who built such a great reputation with Sunday Lunches in our Restaurant, are now running Sunday Lunches from the Tipi!

Proud to be the Mother of Lebanese food in the North East of England

Come and indulge in delicious food, fresh bread, Kebabs, Shawarma and a wide selection of Vegetarian Dishes. Join us with your family and friends for an unforgettable time that you will be sure to return

To book please call or text: 07534 983 153 or Email: events@vallumfarm.co.uk

Vallum Farm, Military Road, East Wallhouses, Newcastle, NE18 0LL

215-217 Hight Street, Gosforth, Newcastle upon Tyne. NE3 1HQ Opening Times: Monday – Sunday: 11am – Midnight Also at The Bake Lounge, Newcastle Stack

Tel: 0191 284 1199 • www.thebake1.co.uk

Vanilla Mamas, a cosy nook for breakfast lunch coffee & cakes

A small family run business specialising in all homemade cakes, savouries, breakfasts and daily specials. All ingredients locally sourced, prepared and made on the premises.

Delicious Homemade Food & Cakes, with Daily Specials Breakfast, lunch & afternoon teas. Sit in or take away! Bu�ets, Parties and Special Occasions - ask for details See our menu & more @ www.janskitchen.co.uk

Open 7 days 10 Fenwick Terrace, Nevilles Cross Bank, Durham DH1 4JJ

Tel: 0191 3750250

Open: Mon 8.30am - 2.00pm, Tues, Wed, Thurs 8.30am - 3.30pm, Fri 8.30am - 2.00pm, Sat 9.00am - 12.00, Sun Closed

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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

HEAD TO HEAD

Food Fight TAR T E TAT IN

APPL E CRUMBL E

Serves 6

INGREDIENTS 6-8 tart eating apples (English Braeburn or Cox’s) lemon juice 200g golden granulated sugar 50g cold butter, diced pinch salt 25g melted butter 300g shortcrust pastry (bought or homemade)

INGREDIENTS 575g cooking apples (Bramley or another English variety) 75g golden granulated sugar pinch ground cinnamon 300g plain flour or 200g plain flour + 100g ground almonds 125g butter 125g demerara sugar 1 tbsp rolled oats 1 tbsp demerara sugar

METHOD Peel, quarter and core the apples, set aside in a bowl of cold water with a generous squeeze of lemon juice. Put sugar and 3 tbsp water in a 20cm ovenproof frying pan or dish over a medium heat, stirring constantly until golden and thickened. When the sugar has melted, remove from heat and whisk in the butter until melted. Add a pinch of salt. Drain and dry the apple and arrange, rounded side down, in the pan, pressing together. Melt 25g butter, brush lightly over apples, replace on heat for 5 mins. Set aside. Pre-heat oven to 200C/Gas 5. Roll out pastry to 4mm thick and cut a circle large enough to cover the pan with a 2cm overlap. Lay over the pan, tuck in edges around the fruit and pierce with a few holes for steam to escape. Bake for 30-40 mins until golden. Remove, rest for 5 mins, loosen edges with a knife and carefully invert onto a serving plate. Serve warm with crème fraîche.

METHOD Peel, core and slice the apples. Place in a saucepan with the sugar, cinnamon and 3 tbsp water, cover and place over a low heat for 5-10 mins, allowng it to cook until the apples are beginning to soften. Preheat the oven to 180C/Gas 4. Put the flour (or a mixture of flour and ground almonds) in a bowl, add the butter, cut into small chunks, and rub it in until the mixture resembles fine breadcrumbs. Add 125g demerara sugar and stir well. Put the apples in an ovenproof dish, cover with the crumble mix, sprinkle over 1 tbsp rolled oats and 1 tbsp demerara sugar and bake for 30-40 mins until golden. Remove and leave to rest for 5-10 mins, then serve warm with vanilla ice cream or fresh whipped cream.

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THE LOW DOWN

2019: Whatâ&#x20AC;&#x2122;s hot, whatâ&#x20AC;&#x2122;s not If 2018 was the year of aquafaba and apple cider vinegar, 2019 will herald a wave of innovative ice creams, faux meats, flamboyant flavourings and more. This is the low down...

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HOT, HOT, HOT! Whether it’s Habanero, Jalapeno, Pablano or Smokin’ Ed’s Carolina Reaper (yes, that is a thing) chilli is hot to trot in 2019. Smokin’ Ed’s is the world’s hottest variety, while the Moruga Scorpion, according to a US study, would kill a 68kg person if they ate 1.2 kg of it in one sitting (no, we don’t understand why you would do that either). It’s not all about the heat, though. The joy of chilli is in its many and various varieties, and the range of flavours they provide - from smokin’ hot to sweetly subtle. The Cayenne pepper, for example, is sweetly flavoured with red fruits and berries, and adds depth to tomato and Mediterranean dishes (another 2019 trend), marinades and pickles. The Aji chilli, meanwhile, has a sharp heat with a citrus edge which makes for sublime ceviches and salsas. The joy of chilli in 2019 is in the many ways you will find it served. It’s having a big moment in ice cream, for instance (see over the page), it’s amazing on barbecued pineapple (just try it), it’s all over dark, bitter chocolate (again, see over), in beer (see below) and in cocktails. CHEERS TO BEER Craft and world beers will continue their inexorable rise in 2019, which is set to see more small and micro breweries operating in the UK than ever before. From one-man bands in back yard sheds to the big names in craft beer such as North Yorkshire-based Black Sheep and Theakston, we are all over great beer. The North East is blessed with numerous quality breweries producing every style of beer imaginable and innovating with overseas hops and unusual flavours. In terms of trends, our love affair with Indian and English pale ale will continue this year, while the rise in popularity of US-grown hops will see a further rise in American ales. For evidence of this, note the arrival of Texan craft brewer Alex Rattray to North East brewery S43 with a specific brief to explore beer styles ranging from intensely dry-hopped IPAs to barrel-aged imperial stouts and sours (see page 12).

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THE LOW DOWN

ICE CREAM - NOT JUST FOR KIDS Ice cream is having a massive moment, fuelled by a flurry of interest in bizarre flavours and flamboyant styling which began on Pinterest. Flavours including avocado, chilli, stilton cheese, even foie gras are de rigeur, while boozy popsicles are set to be everywhere this summer. Thai-style ice cream rolls are also major news for 2019 and have arrived in the North East at Cream Curls in South Shields and Heaton, Newcastle. Meanwhile, the new Umai Mi pan-Asian kitchen in Newcastle is serving up a green tea ice cream deep-fried baowich (see p14). NO-MEAT MEAT 2018 began with the biggest-ever Veganuary - which has been beaten again this year - and ended with arguably the biggest food story of the year – Greggs’ vegan sausage roll. Faux meat isn’t new, but the inexorable growth of new mainstream ranges is. Mushrooms are the leading ingredient in many – as in the excellent North East-based Hooba Foods – as well as soya and wheat proteins. All the major supermarkets are expanding their ranges, while the growth in vegan kitchens in the North East continues apace with the likes of Junk it Up in Newcastle and Grumpy Panda in Gateshead. NO-PLASTIC PACKAGING Plastic bags are going up to 10p, plastic straws are a social taboo, and shoppers worldwide are stripping fresh produce of plastic packaging and handing it back at the checkout. As the rage against plastic continues, expect to be encouraged to take your own vegetable bag to the shops and to see increasing use of packaging alternatives such as canvas and silicone. Try The Paddock Farm Shop and delivery service in Rowlands Gill, Gateshead, which sells home-grown, organic and ethically sourced produce on a zero waste basis.

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GROOVY GREENS Seaweeds and unusual greens including lichen are in vogue, with big rises in sales reported by producers nationwide. Dulse – Irish red sea lettuce – is having a definite moment, while North Shields-based Seaweed & Co is thriving with its seaweed-infused oils and ingredients from seaweed harvested in Scottish sea lochs. Expect to see much more of it this year. POP UPS AND SPECIALS Expect further growth in pop-ups, collaborations and guest chef appearances as interest in special and chef-led events continues. The trend also continues for quirky events and settings, such as the monthly Speakeasy Cinema night at Tyneside Bar Café in Newcastle, serving up a classic film and a themed menu (only 20 tickets per dinner – www.tynesidecinema.co.uk). Meanwhile, at Vallum Farm, just west of Newcastle, Sunday lunch is currently served weekly in a tipi (www.vallumfarm.co.uk). 21ST CENTURY COCKTAILS Nearly a third of 16-25-year-olds don’t drink alcohol and they are driving continued growth in low and alcohol-free spirits and cocktails. Meanwhile, 2019 will be the year of bizarre drink flavours including bacon, beetroot, butternut, chilli, eucalyptus, apple pie, toast and much more. BEST BITTERS The annual Waitrose food and drink report says our love affair with bitter flavours will reach a peak in 2019. This is reflected in the current vogue for charring food over a naked flame (see Träkol at By The River Co at the Gateshead end of the Swing Bridge) and for seriously grownup flavours in deepest, darkest chocolate (see North Chocolates, handmade in Newcastle - www.northchcolates.co.uk).

THE LOW DOWN

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AWARD WINNING VINTAGE TEAROOM IN NEWBIGGIN-BY-THE-SEA Offering a range of tasty treats!

NEW YEAR NEW COOKING

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)

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.

51 Front Street, Newbiggin-by-the-Sea NE64 6NJ Tel: 07505 085534 Open 6 days, Monday to Saturday 11am to 4pm Closed Sunday Opening hours may be subject to change, please call in advance

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

A PERFECT LOCATION

ALL ABOARD... It’s time to take your First Class Seat on-board our Cream Tea and Afternoon Tea Train Your journey will begin in Stanhope and take you through the picturesque Weardale Countryside; the views from your seat will be stunning! CREAM TEA TRAINS: 28th April, 26th May, 23rd June, 28th July, 25th August, 22nd September Vegan and Gluten Free now available AFTERNOON TEA TRAINS: 31st March, 12th May, 9th June, 14th July, 11th August, 8th September

Planning a wedding, family celebration, seasonal event or simply looking for a smart hotel or restaurant with a relaxed atmosphere? The Coquetvale Hotel is the place to be! Superb food and an excellent selection of wines. Restaurant open nightly for dinner, seasonal bar menu, afternoon teas, Sunday lunch, children’s menu and take away pizza menu. SPECIAL OFFER FOR JANUARY AND FEBRUARY: 2 PIZZAS FOR £13.00 MONDAY - SATURDAY 5.30 - 8.00PM - EAT IN OR TAKE AWAY Why not give us a call for more information or simply pop in soon?

See our website for further details/booking: www.ba-rail.co.uk/weardale-railway or ring 01388 661394 (option 3)

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Station Road, Rothbury, Northumberland NE65 7QH

01669 622900

stay@coquetvale.co.uk www.coquetvale.co.uk

REVIEW

Tipi, or not tipi? Beth Dowd samples a new Sunday lunch experience at Vallum Farm

Sunday lunch is a fascinating tradition. Built on the cornerstones of a magnificent roast joint, vegetables of the season and a rich gravy to bring it all together, it’s all pretty straightforward, mostly, which makes a standout Sunday lunch worth shouting about from the nearest rooftop. The latest meal worthy of such praise lacks a rooftop sturdy enough for standing and shouting, so this page will have to suffice for praising Sunday lunch at the Vallum Tipi. I’ve long admired the team at Vallum Farm for their loyalty to superb local producers, their love of all things homegrown yards from the kitchen door and, now, for this charming, cosy Tipi, where Sunday lunch and occasional suppers are served. Tipis have been a thing for a while now. Indeed, a few days

before our trip to Vallum, we visited one in Newcastle named after the Roman emperor who built a wall not far from here. But this one at Vallum is special, and rather grand with its huge chandelier suspended above the obligatory central firepit. Long tables are laid out around the fire like wheel spokes, lending each its own intimate feel under the sloped tipi sides. Its cocktail cabinet - the inspiration for the tipi’s interior designed by the Vallum-based homeware store Jolaru - yields a pair of snowball cocktails, which fit, somehow, with the surroundings and the crisp winter day. The main event, meanwhile, is served to be shared - pink North Acomb Farm beef raised just across the valley is paired with succulent North Acomb pork, crisp, salty crackling and

sublime roast potatoes (Vallum’s Vicky Moffitt shared the recipe in Appetite recently - look it up on our website). The home grown vegetables include a forest of kale and broccoli, sweet carrots and hunks of beetroot. This feast followed a starter of house hot smoked salmon with Carroll’s heritage pink fir potatoes, and dill and caper dressing, and preceeded sticky toffee pudding topped with extra toffee sauce. The food at Vallum has always been brilliant, as has the service, which makes every visit a treat. Sunday lunches at the Tipi are an experience, elevating the great Sunday roast tradition into an essential experience. £18.50 for two courses and £22.50 for three is ridiculously good value for such quality in this setting. Go before the last Sunday lunch of the tipi season at the end of March.

THE TIPI, VALLUM FARM MILITARY ROAD, E A ST WALLHOUSES, NE18 0LL TEL 07534 983 153, EMAIL EVENTS@VALLUMFARM.CO.UK WWW.VALLUMFARM.CO.UK appetitemag.co.uk

ENJOY A SLICE OF COUNTRY LIFE AT DANIEL FARM COSY TEAROOM • FARM SHOP • BUTCHERY

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 3

Ricotta & Coco Pesto

Raspberry Banana & Sorbet Caramello

Sled Lane, Wylam Tel: 01661 853849 www.danielfarm.co.uk OPEN: Mon-Fri 9.30am-4.30pm Sat & Sun 9.00am-4.30pm

1 Market Place, Corbridge Northumberland NE45 5AW Tel: 01434 633044 Open Daily 7am-5pm

@GrantsBakery

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REVIEW

Saturday brunch at the movies Dean Bailey stops for brunch at the iconic Tynside’s Cinema’s Tyneside Bar Café

Tyneside Cinema is a Newcastle institution, an old-school cinema that still does the movie experience properly; the kind of place where the film is at the centre of a whole world you give yourself over to as you walk through the door. No surprise then that its recently revamped bistro/café, Tyneside Bar Café, gives food and drink equally loving treatment and is rewarded in turn by the patronage of so many regulars, it is one of the most popular spots in town. Food here is an important part of the experience – whether you’re here for a night at the movies or popping in for a quick Saturday brunch.

Ours starred a thick, salty bacon chop with golden poached eggs perched on top of a hunk of sourdough - an essential treat to see you through a day of shopping in the city centre. The Tyneside Benedicts section of the menu includes an innovative take on a classic eggs Benedict, serving up a pair of poached eggs atop housemade corned beef brisket and hash browns with Sriracha and hollandaise sauces. Coffee by Lonton Coffee Company from Barnard Castle is served with proper care and attention, and the regular handpulls at the bar feature great local breweries alongside a wideranging global wine list.

For film buffs, there are also regular film quizzes, free screenings of classics alongside brunch on Sundays, and more events chalked on boards around the bar. The atmosphere is buzzing with people popping in for coffee at long tables or wine at the bar. More congregate at the picture windows to watch the world go by on Pilgrim Street, while others gather for a meal before a film in the Art Deco picture house. On this occasion, we had to tear ourselves away for an afternoon shopping, when we would have rather stayed to view an Oscar contender. Next time we’re doing Saturday brunch at the movies.

T YNESIDE BAR CAFÉ PILGRIM STREE T NEWCASTLE , NE1 6QG TEL 0191 2 2 7 552 2 WWW.T YNESIDECINEMA .CO.UK appetitemag.co.uk

RECIPES

Little and large TV Masterchef Matei Baran presents recipes from his new book Big Chef Mini Chef, created with the help of his son Armin in aid of the Cystic Fibrosis Trust Pictures: Stephen Beecroft

E L L A’ S T U R K E Y M E AT BA L L S WITH LINGUINE CARBONARA Serves 4 INGREDIENTS 2 white onions 6 garlic cloves 500g minced turkey 1 tsp turmeric salt and pepper small bunch fresh dill 1 egg, lightly beaten 500g linguine pasta olive oil 100g diced pancetta 400ml double cream 100g parmesan, grated or shaved METHOD For the turkey balls, pre-heat the oven to 160C/Gas 3. Finely dice 1 onion and 4 cloves garlic. Place in a bowl with the turkey mince. Add turmeric, salt and pepper, and mix really well. Add chopped dill and the egg, and mix again. Form mixture into small balls and place on a greased oven tray. Bake in the oven for 25 mins. For the pasta, bring a deep saucepan of water to the boil. Add salt and a splash of oil, add the pasta, cook until soft with a little bite, stirring from time to time so it doesn’t stick together.

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Drain the pasta and stir through a drizzle of olive oil. For the carbonara sauce, finely dice the remaining onion and garlic. Put a little olive oil in a frying pan, place over a moderate heat, add the pancetta, onions and garlic and fry until crisp and golden. Remove excess fat, pour the cream over and reduce by half. Add the pasta to the carbonara sauce, mix and divide into 4 bowls. Place 3-4 turkey balls on top of each and sprinkle over grated or shaved parmesan.

RECIPES

Big Chef Mini Chef Little Armin Baran can be proud of himself, having inspired his dad, chef Matei Baran, to publish a new collection of recipes Big Chef Mini Chef - in aid of the Cystic Fibrosis Trust. Matei Baran, executive head chef at Salt Cove, Tynemouth, created the book to celebrate the bond he has with his son and to encourage children to cook healthy food. Armin, six, was born with cystic fibrosis and was seriously ill as a baby. Operations, daily medication, physiotherapy, physical activity and a healthy diet means that he appears now like most other six-year-olds. However, his mother Luminita Hatnaimu says: “If you look at him you would never know, but believe me the struggle is inside. All the pain is inside the body. “Armin loves cooking and he loves food. He’s very proud of his dad’s job. The book shows the bond between Matei and his son. It’s important the way you live, not how many years you live. I’m very proud of them both. It’s their story.” Big Chef Mini Chef features recipes prepared by Matei and Armin with the help of other mini chefs. “It’s all about cooking for kids with kids,” said Matei. “Every dad is proud of his children and Armin is so brave and happy, I wanted us to do something really special together. “Eating healthy food is so important – not just for children with cystic fibrosis. Learning about ingredients and cooking when you are very young means you have a lifetime of understanding and enjoyment of good food ahead of you.” Food wholesaler Bidfood, based in Gateshead, and Delifresh from Cramlington are supporting the project. Big Chef Mini Chef is £19.95 and available at www.mateibaran.com

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RECIPES

BAKED RED PEPPER WITH P I L AU R I C E , TO M ATO S AU C E AND SOUR CREAM Serves 4 INGREDIENTS 2 onions 4 cloves garlic 2 celery sticks olive oil 250g basmati rice, rinsed and drained 1 tbsp turmeric 1 cinnamon stick 1 litre vegetable stock salt and pepper 4 large red peppers 1 carrot 500g fresh tomatoes, chopped 250ml tomato juice 150g sour cream fresh dill tips to garnish METHOD Finely dice 1 onion, 1 clove garlic and 1 celery stick. Gently cook in a pan with a little olive oil until softened. Add rice, turmeric and cinnamon and cook for 2 mins. Add 600ml of the vegetable stock, cover and cook over a low heat for 20 mins. Season well. Remove from heat and set aside Preheat oven to 160C/Gas 3. Cut the top off the red peppers and set aside. Remove the seeds and pith, scraping out gently with a knife. Stand peppers in a deep baking tin, fill each with the rice mixture and replace the top on each. Pour the rest of vegetable stock into the tin and bake in the oven for 30 mins. For the tomato sauce, peel and dice the carrot, the remaining celery stick and onion, put in a pan with a little olive oil and cook over a medium heat until golden brown. Add chopped tomatoes and tomato juice, cover and cook over a low heat 30â&#x20AC;&#x201C;40 mins. If too thick, add a cup of water. Season well. Put the mixture into a blender and whiz until smooth, then pass through a sieve. Place a couple of small ladles of tomato sauce into each bowl. Put a pepper on top of the tomato sauce and serve with a dollop of sour cream, a sprig of fresh dill and the top of theÂ pepper.

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RECIPES

C A J U N K I N G P R AW N S W I T H CHICORY SALAD, CROUTONS AND LIME DRESSING Serves 4 INGREDIENTS 2 slices white or brown bread olive oil salt and pepper 2 large heads chicory 100g tinned mixed beans, drained 100g tinned sweetcorn, drained juice of 1 lime 16 king prawns, de-veined and peeled 2 tsp cajun spice mix 50g butter 1 small bunch coriander, chopped METHOD For the croutons, preheat the oven to 180C/Gas 4, cut the bread into small cubes, drizzle with a little olive oil and season with salt and pepper.

Bake in the oven for 10 mins until crisp and golden. For the salad, wash the chicory leaves and place in a mixing bowl with the drained salad beans and sweetcorn. Squeeze over ¾ of the juice from 1 lime and a dash of olive oil, season with salt and pepper, mix and add the croutons. For the prawns, heat a frying pan with a little olive oil, add the prawns, cajun spice and butter and cook over a medium heat for 3-4 mins, finishing with the remainder of the lime juice. To serve, put salad onto a plate, top with prawns and drizzle over some of the cooking juice. Garnish with chopped coriander leaves.

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RECIPES

PA R M O C H I C K E N B U R G E R Serves 2 INGREDIENTS 1 chicken breast 100g natural yoghurt salt and pepper 1 clove garlic, crushed 1 tsp dried thyme 100g breadcrumbs 100ml olive oil

béchamel sauce (recipe below) 6 slices pepperoni 50g mozzarella (hard or soft type) 50g parmesan 2 brioche buns posh coleslaw (recipe below) 4 baby gem lettuce leaves, washed 1 large tomato, sliced

METHOD Butterfly the chicken breast and cut into 2 equal portions. Mix the yoghurt with a pinch of salt, crushed garlic and dried thyme. Put the mixture on top of the chicken, cover and refrigerate for 1 hour. Preheat the oven to 180C/Gas 4. Remove the chicken from the fridge and coat with breadcrumbs. Heat some olive oil in a pan over a moderate heat and fry the chicken for 2 mins each side. Remove from the pan and place on a baking tray, top with 1 tbsp béchamel sauce, sliced pepperoni, sliced soft mozzarella or some grated hard mozzarella, and parmesan cheese. Bake in the oven for 10 mins. Cut the brioche buns in half and toast gently in a frying pan. On the bottom half of each brioche, spread over some coleslaw, followed by baby gem leaves, the chicken burger and sliced tomoato and top with the other half of the bun. Serve with fries and barbecue sauce.

BÉCHAMEL S AU C E

POSH C O L E S L AW

INGREDIENTS 500ml whole milk 1 bay leaf 2 onions, halved 2 cloves 50g butter 50g plain flour

INGREDIENTS 1 small red cabbage 1 onion 1 carrot 100ml white wine vinegar sea salt 200g mayonnaise

METHOD Gently bring milk to a boil in a pan with a bay leaf and the onion halves, each studded with a clove. Remove from heat, leave to infuse for 20 mins. Melt butter in a pan and add flour. Stir continuously until a paste forms. Continue cooking for 2 mins. Remove onion and bay leaf from the milk and discard. Add infused milk to the paste gradually, stirring until you have a smooth sauce. Cook over a low heat for 5-10 mins, stirring continuously until thickened. Season to taste.

METHOD Shred the cabbage and place in a mixing bowl. Finely dice the onion and grate the carrot. Mix with white wine vinegar and season with sea salt. Cover with foil and refrigerate for a couple of hours. Remove from the fridge, strain the vinegar and mix with mayonnaise.

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RECIPES

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RECIPES

F R U I T TA R T W I T H C U S TA R D A N D CRUMBLE Serves 2 INGREDIENTS 1 sheet ready-made puff pastry 600ml full fat milk 1 vanilla pod 3 egg yolks 25g caster sugar 2 tsp cornflour 1 punnet mixed berries 50g flour 50g chilled butter, diced 50g oats 50g brown sugar edible flowers to garnish (optional) fruit coulis to garnish (optional) METHOD Preheat the oven to 160C/Gas 3. Cut the puff pastry in half. Butter individual metal cookery rings and gently fold enough pastry into each to line it, forming little pastry cups. Place rings on a baking tray, prick pastry with a fork and bake in the oven for 15 mins. Set aside to cool then remove pastry from the rings, trimming any excess. For the custard, gently heat the milk with the vanilla pod until just boiling. In a bowl, mix the egg yolks, sugar and cornflour into a smooth paste. Add the milk and stir well. Strain the mixture into a clean saucepan and, stirring constantly, cook gently over a low heat until the custard thickens. Set aside to cool and refrigerate - overnight if possible or until set. Preheat the oven to 180C/Gas 4. In a bowl, mix the flour, butter, brown sugar and oats with your fingertips until you have a crumble. Place on a tray and bake in the oven for 8 mins. To assemble, ¾ fill each pastry case with the custard, arrange berries on top and sprinkle over some crumble mix. Garnish with edible flowers if available and garnish the plate with a little fruit coulis if you have it.

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RECIPES

H O P E WO O D ACA D E M Y FRUIT SCONES Makes 6 Hope Wood Academy in Easington Colliery, Co Durham meets the needs of students aged 2-19 years with a range of special needs. In December 2018, the Big Chef Mini Chef team worked alongside students there to create a festive afternoon tea. Matei says: “It was one of the most inspirational cooking workshops I’ve ever been involved in, the amazing young people at the school demonstrating that all anyone needs to do is try, and your life can always be filled with magic and joy.”

INGREDIENTS 350g self-raising flour ¼ tsp salt 1 tsp baking powder 85g butter from the fridge, cubed 3 tbsp caster sugar 175ml milk, warmed 1 tsp vanilla extract 100g raisins 3 eggs + beaten egg for glazing jam and clotted cream for serving

METHOD Preheat the oven to 200C/Gas 6. Mix the flour, salt and baking powder in a bowl, add the butter and rub in with your fingers until the mixture resembles breadcrumbs. Add the sugar, warm milk, vanilla extract and raisins and mix. Put on a floured surface and knead gently until it comes together. Roll out the dough to 4cm thick and using a round cutter dipped in flour cut into rounds. Brush with beaten egg and put on a baking tray. Bake for 12-15 mins until golden. Serve with jam and clotted cream.

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H E A LT H Y A P P E T I T E

Hey, sunshine! It may be winter outside, but here in the Appetite kitchen, we’re soaking up the Mediterranean diet. Jane Pikett serves up sunshine on a plate Are you still juicing? Souping? Paleoing? Fasting? Really? The world of dieting is one of fads and fancies, but one far more achievable - and enjoyable - lifestyle is back in favour, a good 25 years after it came into vogue as the key to a longer, healthier life. The Mediterranean diet has been named 2019’s best overall diet in rankings announced by the US News and World Report – an annual analysis which this year studied 41 eating plans. This diet, which is high in antioxidants, vitamins, minerals and fibre has long been credited with reducing the risk of diabetes, high cholesterol, dementia, depression and some cancers. It’s also delicious - but what does it actually contain? PLANT POWER The Mediterraneans eat significantly less meat and dairy than we do. Their dishes are high in vegetables, fruits, nuts, beans, cereals, grains, fish and unsaturated fats such as olive oil. Meat is eaten, but portions are significantly smaller than we are used to, taking equal or lesser billing to the rest. Fish and chicken – lean sources of protein – are served, but again in smaller portions than we have come to expect. Ditto eggs and dairy. Even best Greek feta is taken in more moderation than you might imagine. GOOD FAT Olive oil, olive oil, and more olive oil... Apart from baking, forget butter in Mediterranean cooking. In this diet, olive oil is all, hence most dishes are based on vegetables and or grains

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and lots of oil. The intake of vegetables is so high, it is said that the oil is essential in making them digestible. Rich in monosaturated fatty acids (that means it’s good for you), use olive oil in everything, experimenting by using it in dishes where you would habitually add butter. You can drizzle it on finished dishes for flavour and use it instead of butter in mashed potatoes, pasta etc. WHOLE GRAINS The ‘whole’ in whole grains refers to those in their whole form, rather than refined. Quinoa is versatile and satisfying, barley is a fibre-filled soup and stew staple, and whole grain rice and pasta are way better for you than the refined types. All are key components of the Mediterranean lifestyle. IN THE RED The vibrancy of the Mediterranean diet is typified by shades of red, orange and yellow. These colours come from the generous portions of vibrant tomatoes and bell peppers used in dishes which form the mainstay of the lifestyle. The tomatoes and peppers we can source here are nothing like the juicy beauties you can buy over there, but you can draw out masses of flavour by preroasting all your sauce/base ingredients. Get into the habit of roasting a big tray of tomatoes, onion, garlic, red/orange/ yellow peppers with a generous glug of extra virgin olive oil to use in dishes over the following days. Whiz together in a food processor and use as a base in soups, stews and sauces, adjusting quantities, consistency and herbs as per the dish. Cook this base mix out with stock and lentils for a fantastic Bolognese sauce – no meat required.

H E A LT H Y A P P E T I T E

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KITCHEN KIT

Cupboard love Our pick of the latest culinary essentials in all the best kitchen cupboards

T HE TONIC A January cure-all, Italian Malfy rosa pink grapefruit gin introduces a little spring zing to the season. £39.55 at Il Piccolo, St. Helens Street Corbridge, NE45 5BE tel 01434 634 554 www.ilpiccolo.co.uk

LOT TA BOT T L E HE AVEN SENT

This 100% cotton tea towel featuring a heavenly image of the Madonna is surely a Godsend for any kitchen. Designed by RE, printed and manufactured in the UK, it’s £7.50 at RE, Bishops Yard, Main St, Corbridge NE45 5LA, tel 01434 634 567, www.re-foundobjects.com

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Go on, treat yourself to fine farmhouse ales, hand-crafted in Northumberland by the talented team at Rigg & Furrow. £3.50 each at Blagdon Farm Shop Milkhope, Berwick Hill Road Newcastle NE13 6DA tel 01670 789 924 www.theblagdonfarmshop.co.uk

HE Y, L IT T L E HEN! Keep your breakfast boiled egg warm with this Sophie Allport egg cosy and cup, £7 and £6.50 at Broomhouse farm shop and coffee shop, Witton Gilbert, Co Durham DH7 6TR, tel 0191 371 8382 www.broomhousedurham.co.uk

ON A BOWL There’s something special about using wooden plates and bowls, and this mango wood platter and bowl are a stylish alternative to china. £36.95 and £14.95 at Cook & Baker, Queensway Tynemouth, NE30 4NA tel 07905 367 457 www. www.facebook.com/ cookandbakertynemouth

TO A T E A

Serve your afternoon cuppa the stylish way with a La Cafetiere Barcelona teapot with filter in 15floz, 30floz and 45floz - £16, £20 and £25 at Corbridge Cookshop, Middle St Corbridge, NE45 5AT tel 01434 632582 www.corbridgecookshop.co.uk

TAL K TO T HE C ORK The gorgeous Chiri vintage-style corkscrew by the uber cool brand nkuku is available in antique gold or silver and has a quirky tap design for practical style. £29.95 at Pure Knead, Park View Whitley Bay, NE26 3QW tel 07964 864 181 www.pure-knead.co.uk

HOT HUIL E S La Tourangelle is one of France’s oldest and best oil producers, and it also happens to package its lovely products in attractive tins we keep for future use. These truffle, pistachio and hazelnut oils range from £6-£10.50 at Carruthers & Kent Elmfield Road, Gosforth Newcastle, NE3 4AY, tel 0191 213 1818 www.carruthersandkent.com

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COMPETITION

Win a private dining experience for six WIT H ONE PRI VAT E DINING Chef Adam Gladwin is offering Appetite readers the chance to win dinner for six prepared and served in your own home by Adam and his team at ONE Private Dining. To enter, go to www.appetitemag.co.uk/win and enter your full name and contact information. Closing date for entries February 28, 2019. Well-known chef Adam Gladwin, formerly of Michelin-starred House of Tides in Newcastle, Longsands Fish Kitchen in Tynemouth, and Close House in the Tyne Valley, is celebrating the launch of his new venture - ONE Private Dining - by offering one Appetite reader a fabulous four-course dinner for six, prepared and served in their own home. ONE Private Dining is a home dining service operating in and around the North East, serving superb four- and eight-course set menus for six guests at a

time, showcasing the best of seasonal and sustainable produce. In creating his menus, Adam uses the techniques and recipes he has learned throughout his career at some of the best restaurants in the region. His aim is for his clients to enjoy food of high-end restaurant quality in their own homes, creating a unique experience which, since Adam launched ONE Private Dining at the end of 2018, has caught the imaginations of foodies throughout the region and beyond.

Terms & conditions The prize is for the winner and five guests. It is to be taken Mon-Thurs before October 31, 2019. The winner will be drawn at random and notified within three days of the closingÂ date. The date of the prize is to be arranged directly with ONE Private Dining and is subject toÂ availability. The prize is non-transferable and there is no cash alternative. All drinks and extras to be paid for. ONE Private Dining, tel 07891 994 919, www.instagram.com/oneprivatedining

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COMPETITION

Win dinner for two AT WALWICK HALL COUNTRY ESTATE & SPA , NORTHUMBERL AND Walwick Hall Country Estate & Spa, Northumberland is offering Appetite readers the chance to enjoy dinner for two in The Dining Room at the Boutique Country Hotel. The prize includes three courses for two people from the Dinner menu. To enter, go to www.appetitemag.co.uk/win and enter your full name and contact information. Closing date for entries February 28, 2019. Walwick Hall, on Hadrian’s Wall in Northumberland and 10 minutes from Hexham, is a place to unwind, relax, and reconnect with your better self. Each of Walwick Hall’s 10 individual rooms has its own distinctive personality with stunning quality and finishes. Meanwhile the self-catering accommodation at Chesters Stables, a site of seven separate suites, offers a luxurious space to call your own. During your stay, you can enjoy all that Northumberland has to offer as well as the luxuries of a boutique hotel. The Grade II-listed Georgian House and Stable conversion bring together the history of the estate with modern design creating a refined but unstuffy atmosphere of luxurious elegance.

Award-winning head chef Steven Murray prides himself on being an approachable food guru. His food is not pretentious. He believes “food art belongs in an art gallery not a restaurant” and local Northumbrian ingredients, along with items from their very own kitchen garden, are given their chance to shine. The Dining Room at Walwick Hall serves the very best British food at its finest in an atmosphere that is sophisticated but, at the same time, relaxed and welcoming. Guests can also enjoy light lunches, afternoon tea and drinks in The Drawing Room and The Bar at Walwick Hall while the Spa has a full range of treatments from Germaine De Capuccini, and leisure facilities include a swimming pool, jacuzzi and a gym.

Terms & conditions The prize is for the winner and a guest, not to be given away as a gift. The date of the prize is to be arranged directly with Walwick Hall and is subject to availability. The prize is non-transferable and there is no cash alternative. All drinks and extras to be paid for. Prize to be taken Mon-Thurs before October 31, 2019. The winner will be drawn at random and notified within three days of the closing date. Walwick Hall, Humshaugh, Hexham, NE46 4BJ, tel 01434 620 156, walwickhall.com

appetitemag.co.uk

LAST WORD

Simon Walsh CHEF/PR OPRIE TOR , LONG S ANDS FISH K ITCHEN, T YNEMOU T H Let’s start at the beginning, what do you eat for breakfast? Breakfast is quite laid back - the kids generally have some yoghurt and fruit, I’ll have boiled eggs on toast with Marmite. Yorkshire Tea is also essential. And your go-to guilty pleasure? Toblerone or Terry’s Chocolate Orange - though I’ll only have them in the house after holidays and at Christmas. What would be your last meal on earth? A Sunday roast with the family. What can I find in your home fridge right now? There’s Sriracha hot sauce, some Greek yoghurt, a bit of smoked salmon, some Thai curry paste and there’s always some Red’s South Carolina Mustard - an absolute must with burgers and steak. Which ingredient would you grab if you could only choose one? An onion - they’re so important to just about every dish. You must have plenty of essential kit in the kitchen. Which is the most important? My Thermomix is really important and gets a lot of use. Apart from that, a really good Japanese knife is really important for a chef. You definitely get what you pay for and a good one will last you forever. And your favourite cook book? There are two at the moment - Berber & Q by Josh Katz, which is full of really good charcoal cooking, and Pollen Street by Jason Atherton, an amazing restaurateur who is always current.

What’s your favourite dish in the restaurant? Lindisfarne oysters are just superb. All they ever need is a simple garnish. Who’s the most famous person you’ve cooked for? We had so many North East celebrities in while I was at Close House a few years ago. At Longsands, we hosted Brian Johnson of ACDC and Mark Knopfler of Dire Straits recently, which was pretty cool. What’s your most important advice? There are a few things that are really important. Young chefs need to build experience in a really good kitchen. I was lucky to work for Roger Narbett in my first job and learned so much about classic cooking before I went to work for Tony Binks and Terry Laybourne, which taught me so much about organisation and quality. Getting that grounding from the best chefs is really important. After that just stay organised and taste, taste, taste! What would you be doing if you weren’t a chef? I love cutting my grass so I’ll say a gardener so I can spend loads of time outside rather than in a hot kitchen. If you only had £10 to spend on food, what would you buy? Asian streetfood - noodles, steamed buns, dumplings, all those kinds of things. Who is the greatest cook ever? The Roux brothers - they’ve trained so many of the top chefs right now and they’ve inspired so many more. They changed the face of cooking in the UK.

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

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Appetite #54 – January/February 2019

Articles inside

Little and large

Keep warm this winter

Hey, sunshine!

2019: What's hot, what's not