Appetite #55 – March/April 2019

ISSUE 55

www.appetitemag.co.uk

March/April 2019

TICKLE YOUR TASTEBUDS...

FREE PLEASE TAKE A COPY

Spring clean MAKING THE MOST OF THE TASTES OF THE SEASON inside Simon Osborne’s pork packs a punch // Dave Coulson’s snail trail // Lizzy Hodcroft’s last word win Dinner at Matfen Hall Hotel, Golf and Spa

WALWICK HALL AND CHESTERS STABLES IN SPRING LAST MINUTE GETAWAY RATE – SPEND THE NIGHT IN ONE OF OUR BEAUTIFUL INDIVIDUALLY DESIGNED ROOMS, INCLUDING BREAKFAST, AT A REDUCED PRICE FROM 4TH MARCH TO 11TH APRIL PRICES START AT £130.00 PER ROOM TERMS: LIMITED AVAILABILITY, THIS IS A PRE-PAYMENT RATE ONLY. NON REFUNDABLE AND NON-TRANSFERABLE.

HOLIDAY SPECIAL – RECEIVE A FREE MAIN COURSE FROM THE CHILDREN’S MENU WHEN ORDERED WITH AN ADULTS MAIN DISH (CHILDREN MENU IS AVAILABLE TO ALL UNDER 10 YEARS) TERMS: QUOTE ‘APPETITE’. ALL TABLES MUST BE PRE BOOKED, OFFER AVAILABLE MONDAY – FRIDAY 12-5PM DURING THE EASTER BREAK (MONDAY 8TH – FRIDAY 19TH APRIL).

EASTER AFTERNOON TEA – £24.95 – WHY NOT COME FOR OUR EASTER THEMED AFTERNOON TEA. SERVED EASTER WEEKEND (FRI 19TH-MON 22ND APRIL).

TERMS: A DEPOSIT OF £5 PER PERSON IS REQUIRE AT THE TIME OF BOOKING. BOOKINGS MUST BE MADE 24 HOURS PRIOR.

CHESTER STABLES – 15% OFF ANY 3+ NIGHT STAYS UNTIL 31ST AUGUST 2019.

TERMS: OFFER ENDS MAY 31ST

HUMSHAUGH, HEXHAM, NORTHUMBERLAND. NE46 4BJ.

T 01434 620 156 WWW.WALWICKHALL.COM

A 20% NON REFUNDABLE DEPOSIT IS REQUIRED ON BOOKING, INLINE WITH HOTEL POLICY.

WELCOME

Great eggspectations Editor ponders the burning question of... Easter eggs Easter eggs. How do you like them? I’m all for your big, blingy number. The biggest on the market, preferably, handmade by elves and fairies in the secret chamber of the world’s most upmarket chocolatier with liberal application of gold leaf and truffle oil, studded with the odd diamond, swathed in gold foil and acres of tissue paper and presented alongside a very large bunch of flowers for good measure. In my dreams, obvs.

My reality - should it materialise, which is by no means guaranteed - is generally the spoil of a last-minute dash to the village petrol station, after everyone else has been and nabbed the good stuff. Who knew Haribo did Easterthemed sweets? No, me neither...

I’ve never quite got the link between chocolate

eggs and Easter. There’s no mention, as far as I can see, of Lindt’s chocolate bunny in the Bible (mind, there should be - they’re doing a miraculous 1kg one this year), and I don’t remember anyone celebrating the resurrection with a Cadbury’s Creme Egg hunt, but hey, why ruin the fun with deep theological questions?

So, this year, dear reader, I intend to embrace the joy of the Easter egg by looking after myself. I am making my own artisan chocolate shell filled with handmade hazelnut truffles complete with gold leaf, and I shall eat it all myself, while the feckless family members who fail to consider my needs watch, Poundland Haribo rejects in hand. Happy Easter...

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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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

W W W. B R A D L E Y- G A R D E N S. C O. U K

WHAT’S INSIDE

Highlights

March/April 2019

28

Eat the season

Our pick of spring’s freshest produce in 10 pages of seasonal recipes

06 Offers

48

12 Snail trail...

50 Last word

...Exclusive to Appetite

Dave Coulson’s spring surprises

18 Scotch spice

WIN!

Dinner at Matfen Hall

Mum’s the word...

The low down on Mother’s Day

Lizzy Hodcroft, Sweet Beet condiments

22

Jack Catheral’s shrimp Scotch egg

46 Kitchen kit

24 Mother’s ruin Take 5

Our latest favourite foodie haunts

Lizzy Hodcroft

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PRE-ORDER A GREAT RACK FOR EASTER Or any of our other fine meat selections

- Fully stocked butchery counter - Cooked Meats / Pies / Pork Pies -• Local & Continental Cheeses -• Quality fresh fruit and veg

Healthy dishes for a healthy lifestyle....

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.

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

www.michelangelorestaurants.co.uk

WHY NOT VISIT OUR CAFE WHERE YOU CAN DINE IN COMFORT!

Hampers & Gift Vouchers Available

Knitsley Farm Shop

East Knitsley Grange Farm, Knitsley, Consett DH8 9EW Open: Mon ~ Closed • Tues to Sat ~ 9am til 5pm • Sun ~ 9am til 4pm Open as usual Good Friday, Easter Saturday and Easter Sunday, CLOSED Bank Holiday Monday Tel: 01207 592059 www.knitsleyfarmshop.co.uk

Formerly Vallum Tea Room

GOOD FOOD - GREAT VIEWS ON HADRIAN’S WALL Look out for out for our new menu over Easter as well as a chance to join in our egg hunt!

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

Tel: 01434 672 652 Email: hello@thetearoomonthewall.co.uk www.thetearoomonthewall.co.uk

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Il Piccolo, Corbridge Restaurant | Wine Bar Deli/Gelateria

download our app for loyalty rewards, events and offers

www.ilpiccolo.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.

15% OFF A STAY IN CHESTERS STABLES AT WALWICK HALL Appetite readers receive 15% off any three-plus night stay until August 31, 2019 (available on bookings made up to May 31, 2019).

Walwick Hall, Humshaugh, Hexham, NE46 4BJ, tel 01434 620 156, www.walwickhall.com

Afternoon tea for two £20 at 129 Coffee Shop

Booking essential - available Mon-Sat upstairs in the coffee shop. Available until Friday May 10, 2019.

129 Coffee Shop, 129 Park View, Whitley Bay, NE26 3RH tel 0191 253 5963

129

Coffee Shop

Free cake or biscuit at The County Hotel, Hexham Enjoy a free cake or biscuit with every hot drink purchased 10am-11.30am until Friday May 10, 2019.

Available every day.

The

County Hotel

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

20% OFF AFTERNOON TEA AT BROCKSBUSHES Enjoy 20% off afternoon tea until Friday May 10, 2019.

Brocksbushes Farm, A69 Corbridge NE43 7UB, tel 01434 633 100 www.brocksbushes.co.uk

Free dessert at Eslington Villa Enjoy a free dessert when ordering any starter and main course from the a la carte menu. Available until Friday May 10, 2019. Quote AM0319

Eslington Villa, 8 Station Road, Gateshead, NE9 6DR, tel 0191 487 6017, www.eslingtonvilla.co.uk

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SERIOUS ABOUT STEAK Affordable glamour & understated elegance at Steakhouse Bar & Grill Newcastle

019 1 3 0 0 92 2 2 / I N FO @MPWSTEA KH OUS EN EWC ASTL E.COM MARCO PIERRE WHITE NEWCASTLE

@MPWNEWCASTLE

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..?

Dabbawal (@Dabbawal): Bonnie and Clyde - biryani and cooling cucumber raita.

Something to warm up with on a chilly day. #dabbawal #streetfood #lunch

MOREL MUSHR O OMS

Wild morels are up there with the royalty of the mushroom world, renowned for their meaty texture, their earthy, nutty flavour, and their price (about £70 a kilo for fresh ones at the time of writing) which is due to the fact that they’re nigh-on impossible to farm so they are gathered wild by hand.

Generally, you will find them dried, and these are certainly easier to handle than fresh ones. To rehydrate, just soak in tap water for a few minutes and when they’re plump, they’re ready to use. The key when cooking them - fresh or dried - is to preserve the flavour, so don’t drown them in loads of other ingredients, herbs or spices. Sauté in butter or grill gently and serve as they are, or sauté a few slices in a little butter, then add eggs and scramble for an indulgent breakfast. Use a few to add depth to mushroom risotto or soup, or cook gently in a white wine and cream sauce and serve with steak or pasta for a supper treat.

CASTLE CALL-UP Former Close House exec head chef Craig Harvey has joined Alnwick Castle as head chef. The Duchess of Northumberland has also launched a new Pavilion Kitchen and will open the new John Searcy Bakery in April in a wide-ranging review of the food and drink offering.

Alnwick Castle, Alnwick, NE66 1NQ, www.alnwickcastle.com

Bouchon Bistrot (@bouchonhexham): Yes it’s a bit chilly outside, yes France has lost (who cares about rugby anyway), but warm Morteaux sausage and puy lentil salad should sort things out! #frenchrestaurant

Picture: Alex Telfer

CATCH OF THE DAY Riley’s Fish Shack, Tynemouth joined illustrious company in the World Restaurant Awards 2019 when it was short-listed in the Off-Map Destination thanks to a nomination from food writer Tom Parker Bowles.

What a coup for the shack, which was nominated alongside restaurant giants such as Noma in Denmark, Paul Bocuse in France, and Mugaritz in Spain. Riley’s Fish Shack, King Edward’s Bay, Tynemouth NE30 4BY, tel 0191 257 1371, www.rileysfishshack.com

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LOCATED IN THE HEART OF NEWCASTLE

Broom House Farm

FARM SHOP – home produced grass fed organic Aberdeen Angus beef, lamb, mutton, pork, burgers & sausages.

Good, honest food with a sprinkling of Northern charm Something for everyone – from brunch to pre-theatre dinner and or just coffee and drinks from the bar.

GIFT SHOP – cards & stylish gifts and goodies for the home.

COFFEE SHOP – Pop in for brunch or lunch…or homemade scones and cakes with delicious coffee FOREST ADVENTURE - Acres of woodland fun for all ages!

McKennas, Northern Stage, Barras Bridge, Newcastle upon Tyne, NE1 7RH Tel: 0191 242 7242 www.mckennasatnorthernstage.co.uk @McKennascafebar

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

McKennasatNorthernStage

CHILDREN’S PARTIES, LAMBING OPEN DAYS Broom House Farm, Nr. Witton Gilbert, DH7 6TR Farm Shop: 0191 371 8839 Coffee Shop: 0191 371 8382 Email: info@broomhousedurham.co.uk

www.broomhousedurham.co.uk

#broomhousefarm

A Traditional British Pub in the charming village of Wylam

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

3

Ricotta & Coco Pesto

Raspberry Banana & Sorbet Caramello

For a more sociable and informal dining experience we are now serving small plates and sharing dishes A wide selection of beers, ciders and cask ales. A range of spirits and a fabulous wine list. Dog Friendly.

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

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

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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 MAR CH WILD GARLIC Our favourite free food of the season, gather it in wet woodland and serve young, tender leaves in salad, use instead of or with basil in pesto, and stir through pasta with a little olive oil, lemon, salt and pine nuts. Delicious!

T YNEMOU T H F O OD FE S T I VAL DATE: MAY 11-12 Tynemouth Priory and Castle hosts the annual Tynemouth Food Festival on May 11-12, bringing together street food producers and stalls including Papa Ganoush, Fat Hippo, Scream for Pizza, La Petit Crệperie, Hatch 76, The Little Fishy, Geordie Banger Co, Redheads Mac’n’Cheese and Cubanos. There will also be stalls selling local artisan products, a festival bar with North East craft beers, gin, cocktail and prosecco trailers, live music, activities for kids and drop-in sports sessions.

Tickets on sale at www.seetickets.com (£3 for adults). Children aged 15 and under go free. Email events@northtyneside.gov.uk and find the event on Facebook.

F O OD AND BEER PAIRING

DATE: APRIL 4 McKenna’s at Northern Stage, Newcastle, is hosting a food and beer pairing night on April 4, showcasing four draught lagers alongside a dish from each brew’s homeland. This is a free event, given away as a prize on McKenna’s Facebook page. www.facebook.com/mckennasatnorthernstage

SCR ANTA S T IC FAMILY F O OD FE S T I VAL

DATE: MAY 17-19 The Broadway and Rectory Park in Houghton-le-Spring serves up cookery demos, stalls, live music and entertainment with appearances from Stacie Stewart (How to Lose Weight Well), Steven Carter Bailey (Great British Bake Off) and Katy Ashworth (CBeebies). www.seeitdoitsunderland.co.uk

AL L ABOARD

RAZOR CLAMS Found throughout British waters in March, these little beauties are among the most delicious fruits of the sea. Grill and serve with salt, lemon and parsley, or enjoy them at their best at The Old Boathouse, Amble, where they are sublime.

SPRING GREENS Wonderful in stir-fries, soups and stews and fabulous cooked in boiling water for 5 mins with frozen peas, drained then tossed in butter and wholegrain or Dijon mustard.

APRIL SORREL Bitter sorrel leaves are at their best wilted in butter and served with salmon, lemon sole, crab and lobster. Good also with chicken or in a tortilla. Blanch any leaves which are overly sharp.

JERSEY ROYALS Was there ever a more sublime potato? We think not. Eat them while you can, scrubbed (never peeled), boiled whole and served with salt and lots of butter.

BRITISH ASPARAGUS Just making it into this edition’s In Crowd, the British asparagus season officially begins around April 23, St. George’s Day. Snap tender stalks where they break naturally, grill or boil lightly and serve with butter, lemon juice and salt. More on p28...

DATE: THROUGHOUT 2019 Enjoy afternoon tea on-board the Weardale Railway. The monthly cream tea and afternoon tea trains run from Stanhope, taking in the Weardale countryside, including the 100ft Etherly Viaduct.

Cream tea trains run on April 28, May 26, June 23, July 28, August 25 and September 22. Afternoon tea trains run on March 31, May 12, June 9, July 14, August 11 and September 8. www.weardale-railway.org.uk

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CHEF

SNAIL T R AIL 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 it’s time for a new menu. Peace & Loaf Jesmond Road, Newcastle, NE2 1LA tel 0191 281 5222, www.peaceandloaf.co.uk It’s a really exciting time to be in the restaurant. The team is firing on all cylinders and I’ve just put the finishing touches to the latest menu.

My passion for this place is still growing every day, even after six years, and I’m excited to keep our great start to the year going.

It’s been a little bit odd to write this latest menu; the weather has been amazing and we’ve got some great early spring flavours in already. We have some lovely spring veg, including plenty of wild garlic, which we’ve been out foraging, and some fantastic produce from Vanessa Dow’s allotment in Heaton.

The beginning of spring is a great time to develop dishes and I’m particularly proud of the Mediterranean lamb dish we’re serving at the moment. It’s our spin on a classic tagine with anchovies, red peppers and chickpeas.

There are still some winter flavours kicking about too, though I have to admit I’m sick of root vegetables, so I’ve tried to chuck as much bright, green produce on the menu as I can get my hands on.

A second dish I’m really excited about is a halibut, wild garlic and snail dish. I’d love to be able to use some locally produced snails for it and if anyone reading this is farming snails in the North of England and wants to have a chat, give me a shout in the restaurant.

I had a good time down at Rockliffe Hall recently for its first food festival. I got to team back up with Dan Fletcher and Danny Parker and got to meet Richard Allen and Gary Duffy from Rockliffe; two sound guys who were fantastic to work alongside.

Away from Peace & Loaf, we’ve been super busy at home preparing for our wedding in Rome in May. Thomas is well on track with potty training too, which I’m sure he’ll be delighted to read about in 15 years or so.

We’ve not been out much, but I must give a shout out to Träkol at By The River Brew Co under the Tyne Bridge. The Sunday lunch we had there recently was absolutely spot on - complex flavours brought out of simple ingredients is always a treat. The vibe in there is just right too not too fussy and very trendy.

By the time we get to my next column, we’ll be bang into summer flavours and the North East’s producers will be in full flow. I can’t wait!

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S TA R T E R S

Light bites HAIR-R AISING Hairy Bikers Si King and Dave Myers are heading to Newcastle’s City Hall to share food and stories from their two decades of cooking together. We don’t know yet if they will also re-live their starring role in the first edition of Appetite - published to some acclaim, we might say, in 2011, and featuring an interview with the dynamic duo themselves - but we like to think that was their big break. Newcastle City Hall, Northumberland Road, Newcastle NE1 8SF, tel 0844 811 2121, www.theatreroyal.co.uk

ALL THINGS NICE ...

After years of experimenting in his Newcastle home kitchen and supplying some of our best chefs, Hamish Dow has launched his own brand of spice blends and flavourings – Mr Wolf, An Urban Spice Man. Some of his finest creations are now available online, including Wor Shy Sista’s Pooda, inspired by Worcestershire Sauce, and Wor Toon Curry Pooda, which was created in a moment of nostalgia for the good old days of chips with curry sauce.

There are also recipes on the website from leading chefs, each of whom have worked with Hamish and continue to use his genius blends in their dishes. www.mrwolfspices.com

S TA R T E R S

FISH

SPIC Y SHRIMP SC OTCH E G G WIT H SRIR ACHA MAYONNAISE Jack Catheral, head chef 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

CHEFS ’ TEST NECTA - the prestigious annual event showcasing the talents of leading chefs and hospitality professionals – takes over Newcastle Gateshead Hilton on April 30 and May 1, bringing with it the North East Chef of the Year award.

The North East Culinary & Trade Association event, which is now in its 14th year, will serve up two days of events, demos and competition open to the public.

The North East Chef of the Year title will be fought over by the best in the industry, who will produce a special menu for the judges.

Past winners of the title include John Connell, Gabor Pusztai, and 2018 winner Phil Pringle. Tickets for the awards dinner on May 1 can be booked online and both days of the event are open to the public.

Tickets £4, payable on the door. www.nectachef.org

Makes 4 INGREDIENTS 4 eggs 1 large shallot, diced 250g peeled tiger prawns 1 red chilli 1 green chilli 1 tsp red Thai paste 1 tsp garlic paste handful chopped coriander ½ lime, zested 2 tbsp plain flour vegetable oil, for frying 1 egg, beaten 100g panko breadcrumbs Sriracha mayonnaise, to serve METHOD Boil the eggs for 5 mins, immediately plunge into cold water and refrigerate for at least 2 hours, overnight if possible to firm up. Fry shallots lightly until tender and in a food processor

pulse the prawns until fine. Fold through the chilli, Thai paste, garlic paste, coriander, lime zest and flour and put the mixture in the fridge for 30 mins.

Take a handful of the mixture, press into your hand to make it flat, put an egg in the centre, roll the mixture around to cover it, then shape into a ball. Repeat with all 4 eggs, wrap in cling film and refrigerate.

Heat vegetable oil in a pan until hot (to test, drop in a few breadcrumbs - if the oil sizzles and they rise to the top it’s hot enough). Remove eggs from the fridge, roll in beaten egg then panko breadcrumbs and carefully place in the oil. Cook for about 5 mins, moving around in the oil, until golden. Serve with a good shop-bought Sriracha mayo.

WORLD’S BEST Eat your heart out, Russian spirit distillers… Lakes Vodka is the World’s best. The spirit won Best in the Pure Neutral Vodka category at The World Vodka Awards, where it was described as: “Very clean, neutral on the nose. Palate has a little sweetness from the alcohol and a white peppery kick of heat on the side of the tongue.” Which is all the excuse we need... Lakes Distillery, Setmurthy, Cockermouth CA13 9SJ, tel 017687 88850, www.lakesdistillery.com

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S TA R T E R S

TAK E ME TO T HE RI VER

CIAO, NUOVA C A S A! The brilliant Scream for Pizza is getting its own pizzeria in Sandyford, Newcastle. The new restaurant will be serving up the pizzas we’ve fallen in love with since Victoria Featherby and Alexandra Walker’s street food van, Goldie, started appearing at the North’s best food festivals and events three years ago. Taking over the former home of Sapori Café on Starbeck Avenue, the team hopes to open the doors in late March/early April. www.facebook.com/Scream4Pizza

Meanwhile, down Durham city way, things are moving a pace at the new Riverwalk development of restaurants, shops and accommodation.

Home already to Old Toms Gin Bar and Lane7, and soon to be home of Durham Distillery, a new food hall is set to showcase street food and produce from across the region. Nick Berry, from developer Clearbell Capital, says: “Our new food hall will create a platform for unique food operators. With the cinema, bowling lanes and new restaurants, we’re establishing a real point of difference for Durham.” The Riverwalk, Durham DH1 4SL, tel 0191 386 9363 www.theriverwalk.co.uk

C ODE CR ACK ED

FANTA S T IC SI S T ER F OX The brilliant Running Fox bakery and café in Felton and Longframlington, Northumberland, is expanding into the village of Shilbottle. Its third branch is set to open in early April with room for 50 people to sit in, a shop stocking local produce, and the fantastic food and welcome the team led by owner Kris Blackburn is renowned for. The business has achieved funding through the Rural Development Programme for England (RDPE). www.runningfoxbakery.co.uk

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Nice work on the part of Luke Orwin and Abbie Naisbitt, who have launched North Shields’ first micropub, The Enigma Tap, serving quality local beers from breweries including Almasty, First & Last, and Errant.

The Enigma Tap is named for North Shields-born WWII war hero Thomas Brown, who unwittingly rescued the Enigma Code details from a sinking German submarine in 1942. Enigma Tap, Bedford Street, North Shields, NE29 0AR www.facebook.com/EnigmaTap

GETTING TOGETHER THIS EASTER?...

H OS P I TA LIT Y R E CRUIT ME NT S PE CIA LISTS Supplying businesses with high calibre hospitality professionals. We offer both a temporary and permanent recruitment service. If you are looking to employ, looking for employment or would simply like some free professional advice, we are here to help.

Succulent Northumbrian Lamb, delicious grass fed Beef, free range Blagdon Chicken all prepared with love and care by our award winning butchers.

Award winning home cooked food prepared with the best ingredients in our Bakehouse.

From free range to hand painted, we have every kind of egg! ...Everything for a perfect Easter!

E S TA B L I S H I N G C O N N E C T I O N S

SHAPING CAREERS

F1, bic, Sunderland Enterprise Park, Sunderland, SR5 2TA 0191 516 6118 www.adkinscheurfi.co.uk

REAL FOOD FROM PASSIONATE PEOPLE 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

The

County Hotel

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

Photos courtesy of Michael McGuire

SEE THE BEST CHEFS COMPETING AGAINST EACH OTHER IN THIS FANTASTIC SHOWCASE FOR COOKERY

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

NECTA HOSPITALITY SALON 2019 30th April and 1st of May, 10-4pm Hilton Hotel Newcastle-Gateshead Chef of the year - Live Demos - Competitions - Barista Sugarcraft - Floristry and much more!

WICKED WEDNESDAY - Gourmet Burger & a Drink for just £10.95 STEAK THURSDAY - 2 steaks & a bottle of house wine for £25.

Steak choice includes rump, vegan & fish options

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

S U G A R C R A F T

Tickets £4 can be purchased at the door

NECTA SUGARCRAFT is now very well established within our Salon, attracting nationwide entries with creative displays including pastillage, cake decoration and floral designs.

www.nectachef.org

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IN THE GARDEN

S TA R T E R S

HE Y, L IT T L E HEN...

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 Whisper it – spring is here (maybe). The birds are chirping away like there’s no tomorrow and our customers have a happy spring in their steps. But as my parents always say - ‘ne’er cast a clout till May be out’ - a clout being an old word for a piece of clothing, I’m told, though I’ve spent my life assuming it’s a clod of earth and that you shouldn’t start working on your garden until spring is well and truly here, which just goes to show that every day’s still a school day.

In the Kitchen Garden we’re harvesting the last of the celeriac and it’s sad to see it come to an end. The kale is now fantastic, however, because the cold weather we had killed the strange silver bugs that were attacking it.

We’ve also met a chap who is going to take over the raised beds and poly tunnels. This is great news for us as we only grow what we can manage to grow - not necessarily all the things we would like. Our chef, Jonny, has a wish list of yearround produce, so we all have

our fingers crossed for new energy and skills on site.

The wedding season is about to start, so we’re experimenting with micro-cresses for afternoon teas, such as mustard cress for ham sandwiches and the wonderful earthy taste of red amaranth with hot smoked salmon.

As I write, our baker, Gill, is having her lunch outside in the sun, which is bizarre considering that this time last year we were smothered by the Beast from the East. Some of our best wedding photos were taken during the first weekend in March.

They were all snow and bright sunshine following a 5ft fall a few days before.

In other exciting news, our Tea Room has been taken over by a new tenant and a new chef. They will be getting the benefit of lots of garden produce harvesting within yards of their kitchen door this summer. In the meantime, fingers crossed for a mild spring and a glorious summer. We already have a batch of chicks in the hen house!

The Broad Chare, Newcastle

FABULOUS 5 0 Three of our region’s best pubs have been included in The Estrella Damm Top 50 Gastropubs. The annual listing brings together some of the UK’s best food pubs and this year includes The Staith House in North Shields (11th), The Rat Inn in Hexham (17th) and The Broad Chare in Newcastle (27th). Meanwhile, The Star Inn at Harome, North Yorkshire, owned by Andrew Pern, is listed in fourth place, while The Sportsman, Seasalter, Kent took the top spot. www.top50gastropubs.com

Umai Mi, Newcastle during NE1 Newcastle Restaurant Week

RE C ORD -BRE AK ING WEEK The latest NE1 Newcastle Restaurant Week has broken all the event’s records. Dry January, Veganuary and Brexit didn’t dent the enthusiasm of diners and tens of thousands of people ate out for £10 and £15 a head at some of the city’s top restaurants. The event delivered an economic boost to the local economy of more than £600,000, with 112 restaurants taking part January 21-27 and more than 45,000 vouchers downloaded from NE1’s Get into Newcastle website. That’s a lot of breakfasts, brunches, lunches and dinners! www.getintonewcastle.co.uk

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S TA R T E R S

THE BUTCHER

P ORK SHOUL DER S T E AK S WIT H RED ONION AND DR Y CIDER 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

BRANCHING OUT News reaches us of the imminent opening of Banyan Bar & Kitchen, set to open at the end of March following a £1.5m transformation of the former Jamie’s Italian in the shadow of Grey’s Monument, Newcastle. This will be the ninth Banyan in the north, following others in Leeds, Manchester and York. Owner Arc Inspirations operates 18 bar-restaurants under the Manahattan, Banyan, The Pit, Kith & Kin, and The Box brands. www.arcinspirations.com/banyan-newcastle

Carrying on with my theme of great tasting, hearty food that also represents really good value for money, here is my favourite cut of pork, which is also so quick and easy. Perfect for a midweek meal!

Reduce the heat and add the onions. Cook for 10-12 mins until the onions are tender and the steaks are cooked through.

Remove the steaks, cover and keep warm.

Stir the flour and mustard into the onions and cook for 1 min then gradually add the cider. Bring to the boil and add the thyme.

Reduce the heat to a simmer and cook for 4-5 mins until the sauce has thickened. Remove the thyme sprigs and season to taste.

METHOD Lightly steam some green beans.

Season the pork steaks with To serve, place some steamed salt and freshly ground black green beans on each plate, add pepper. Heat the oil in a large a pork steak, top with the onions non-stick frying pan, add the and sauce, and garnish with steaks and cook over a high heat for 2-3 mins each side until freshly ground black pepper and a few fresh thyme leaves. well browned.

INGREDIENTS 4 lean pork steaks salt + ground black pepper 1 tbsp sunflower oil 2 small onions, thinly sliced 2 tsp plain flour 2 tsp Dijon mustard 300ml dry cider 2 sprigs fresh thyme 225g steamed green beans, to serve fresh thyme leaves, to garnish

BEST IN SHOW Some of Europe’s best kitchen, bedroom, bathroom and living room designs are now on display in Hexham at the new InHouse Inspired Room Design showroom.

Emanuele Orto, owner and chef at Il Piccolo, Corbridge was on hand for opening weekend, alongside celebrities including former Newcastle United legends Malcolm Macdonald, Bob Moncur and Alan Foggon.

The £2.2m showroom, which is home to leading German and Italian brands including next125, Schüller, Pelipal, Geha, Aster Cucine, Steel Cucina, and designer extractor brand Wave, features more than 12,000sqft of floor space and 63 displays. It is also an extended showroom for more than 500 independent InHouse retailers nationwide.

InHouse Inspired Room Design, Bridge End Industrial Estate Hexham, NE46 4DQ, tel 01434 400 070, www.inhouseltd.co.uk

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BOOKS

S TA R T E R S

BO OK S F OR C O OK S Helen Stanton, owner of Forum Books in Corbridge, offers her pick of the month’s best books for foodies VEGAN DAIRY Emilie Holm £14.99 Pavilion A thorough and super-helpful guide to making your own dairy-free milk, butter, yoghurt and cheeses, with the added plus, being homemade, that they are additive and preservative-free. From beginner to experienced level, this is a no-nonsense guide aiming to inspire.

FANTASTIC EATS! AND HOW TO COOK THEM Angelica Bell £15 Quadrille The title’s word play caught our eye and here celebrity Masterchef winner Angelica Bell delivers step-by-step sweet and savoury recipes easy enough for children. Packed with kid and crowd pleasers - popcorn chicken, monster crispy treats, muffin tin magic with little toads in the holes and omelette bites - it’s irresistibly good!

SALT & TIME: RECIPES FOR A RUSSIAN KITCHEN Alissa Timoshkina £25 Octopus Books An evocative celebration that isn’t overly adapted to western kitchens and tastes for an authentic slice of Siberia. Beautiful photography and sumptuous food writing, this is a book to curl up with and be transported.

NEW KITCHEN BASICS Claire Thomson £25 Quadrille This pretty and practical recipe directory takes 10 essential everyday ingredients and solves the eternal question - what to cook tonight.

Fresh, exciting and honestly achievable recipes and ideas I can’t get enough of.

Mouthwateringly good and a new cookbook essential!

Forum Books, The Chapel, Market Place, Corbridge, NE45 5AW tel 01434 632 931, www.forumbooksandkids.com

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CHEEK Y P ’S Thanks to the team at Gateshead-based Cheeky P’s, who dropped by with a box of these yummy snacks to brighten up a wet Wednesday afternoon. Not only did we enjoy the flavour-packed crunch of these roast chickpeas, we were delighted to discover they’re good for you - vegan, gluten-free, high fibre and packed with protein. What’s not to like? www.cheekyps.co.uk

JUST THE TONIC Fantastic work on the part of the brilliant Bridget Deane, she of the sublime Fat Lass Preserves, whose fantastic Gin Cocktail Marmalade has won a Silver medal at the World Marmalade Awards, thus officially making it one of the world’s greatest preserves.

Not only is this bad boy a must on your toast in the morning, it’s also a base for Bridget’s own recipe gin and champagne cocktail she calls Fat Lass Tickle. All Bridget’s preserves are handmade in Newcastle using only the best seasonal produce and British vinegars. Buy them via the website, where there is also a list of stockists. www.fatlasspreserves.co.uk

oce21623 Scrantastic Food Festival Appetite Ad 190x128mm.qxp 05/03/2019 15:38 Page 1

17-19 May 2019 The Broadway and Rectory Park,

Houghton-le-Spring Enjoy cookery demonstrations and appearances from Stacie Stewart (How to Lose Weight Well), Steven Carter Bailey (Great British Bake Off) and Katy Ashworth (CBeebies).

Pick up delicious treats from a range of local traders and producers in the continental market while enjoying a range of local live music and family entertainment.

www.seeitdoitsunderland.co.uk/ scrantastic appetitemag.co.uk

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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

Delicious Homemade Food & Cakes, with Daily Specials Breakfast, lunch & afternoon teas.

Sit in or take away!

Buffets, Parties and Special Occasions - ask for details See our menu & more @ www.janskitchen.co.uk

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

BE SURE TO ORDER YOUR SPRING LAMB FOR EASTER

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

Catering 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

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

Set in two acres of beautiful gardens in a quiet, leafy district of Low Fell.

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.

The award-winning restaurant is at the very heart of the hotel, and the kitchen team led by Head Chef Jamie Walsh enjoys an excellent reputation for producing dishes reflecting the best of modern British and continental cuisine.

Sunday menu served all day 12pm–9pm - perfect for a late lunch.

Lunch, early bird and dinner menus - see website Eslington Villa is ideal for weddings, parties and all kinds of functions and corporate events.

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

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www.eslingtonvilla.co.uk 8 Station Road, Low Fell, Gateshead NE9 6DR | 0191 4876017

REVIEW

A taste of Italy Beth Dowd heads to the seaside for lunch in a little corner of Italy called Di Meo’s

If you asked the 10-year-old me for her perfect Saturday, she would choose pizza and ice cream by the seaside.

A few years on, and the draw of Di Meo’s in Whitley Bay - home of proper Italian ice cream and superb stone-baked pizza remains strong. My taste in pizza may have changed over the years – my one-time favourite margherita replaced by a more interesting rustichela topped with mozzarella, smoky pancetta, Parma ham, rocket and parmesan on a thin crust with those special little pockets of crunch where the dough has sat on the stone – but there remains something very special about pizza and ice cream for lunch.

Di Meo’s pizza menu, which you can eat in and take away, is big and perfectly formed, served up alongside a selection of pasta and sandwiches, coffee, ice cream and ice cream milkshakes.

The setting is lovely, too – just off the beach at Whitley Bay, wooden tables and chairs surrounded by shelves displaying bags of pasta, jars of sauces and more to take the taste of Italy home with you.

At the back there’s a huge pizza oven where two chefs

constantly push and pull pizzas back and forth, ready to warm the chilled hordes who pack inside to escape the wind whipping off the North Sea. It’s always like this - busy and buzzing with chatter just like a proper neighbourhood Italian should be, and doing so well that expansion is on the horizon, with a second branch of Di Meo’s set to open in the Ouseburn Valley in Newcastle soon.

No doubt the city will welcome the pizzas and the ice cream which the team take very seriously here, as evidenced by the array of awards on the walls.

The 10-year-old me would go for a strawberry cornet, while the adult me loves the melon and marmalade sorbet - an inspired combination which will stay long in my memory. The chocolate brownie ice cream with gooey brownie chunks is also an essential post-pizza choice, and more treats make it home with us in the shape of a little bag of exquisite cannoli, each filled with luxurious cream with either white chocolate or pistachio. Both choices are fantastic and neither actually lasted the drive home – just as 10-year-old me would have expected.

Classically French...

• 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

DI MEO’S, MARINE AVE , WHITLE Y BAY, NE26 1L X TEL 0191 252 3814, WWW.FACEBOOK .COM/DIMEOSICECRE AM appetitemag.co.uk

21

PICK OF THE TOPS

Take 5

Seeking foodie inspiration?

Here are our five favourite things of the moment...

C AFÉ R OYAL

Newcastle’s Georgian Café Royal has re-opened with a new menu following an extensive refurbishment.

Head chef Gavin Groombridge’s new menu is designed in line with the new décor’s natural hues and textures. The in-house artisan bakery is back with breads, pastries and cakes, and a new breakfast menu includes super greens eggs Benedict and avocado, Sriracha chilli and lime crostini. There’s a new menu of super juices and smoothies, and lunch includes a vegan BBQ jackfruit ‘pulled pork’.

Café Royal, Nelson St, Newcastle, NE1 5AW, tel 0191 231 3000, www.sjf.co.uk/our-pubs/cafe-royal

T HE HER B G ARDEN

Appetite favourite The Herb Garden - the place with the lifesize model horse in its doorway near Central Station in Newcastle - is serving up a new menu of wood-fired pizzas (our new fave is the lamb shawarma), salads, breads, sides and puds, plus a new monthly Sunday bottomless prosecco breakfast. One of our favourite city centre stops for its quirky vibe and commitment to fresh produce. The Herb Garden, Arch 8, Westgate Road Newcastle, NE1 1SA tel 0191 222 0491 www.theherbgardenuk.com

THE ARTIS AN BACON CO

Kathryn Nicholson in the family shop

THE OLD POST OFFICE This Grade II-listed B&B in Warkworth is home to a bistro on Friday and Saturday evenings, where the new seasonal menu includes crispy Northumbrian Cuddy’s Cave cheese and pea croquettes with mint mayonnaise; pan-fried halibut and brown shrimps with spring greens, new potatoes and lemon and caper beurre blanc; and mango, salted caramel and pecan cheesecake sundae. The breakfasts are the stuff of legend also, so book a room! The Old Post Office Castle Street, Warkworth, NE65 0UL, tel 01665 711 341, www.warkwortholdpostoffice.co.uk

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NICHOL SON’S BUTCHER S Get yourself to Nicholson’s Butchers, Whitley Bay, which has scooped two Golds and a Silver award at the prestigious Smithfield Awards in London.

Nicholson’s was honoured for its steak and local ale pie, its gourmet steak burger with roasted onions, and its fabulous pork, parmesan and parsley sausage. Nicholson’s Butchers Park View, Whitley Bay NE26 3QN, tel 0191 252 5250, www.nicholsonsbutchers.co.uk

Nice work by Jeff Roland and the team at butcher RC Roland & Son, founded in Amble in 1904 and now home to a new online bacon shop. The Artisan Bacon Company is home to Pilgrims back bacon flavoured with Lindisfarnemade Pilgrims Coffee; Canny Bacon marinated in wild heather honey from Guyzance bees; and Credence Bacon flavoured with Amble-based Credence Brewing’s 10% Porter Ale. Delicious! www.artisanbacon.co.uk

C

E OM

ALONG

TO

MORPETH MARKET WEDNESDAY 9AM-3.30PM

FARMERS MARKET

SATURDAY 6th APRIL & 4th MAY Morpeth Town Council

La Cookshop 2019 Spring Banner 2mx1m Artwork.qxp_Layout 1 28/02/2019 17:20 Page 1

Gifts for

Spring pririning pr ng and and an nd Easter Easastst Ea at La Cookshop

The Milkhope Centre, Blagdon Northumberland, NE13 6DA Call us: 01670 789 142 • www.lacookshop.co.uk Open: Mon-Sat 10-5 | Sun 10.30-4

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23

THE LOW DOWN

Mother’s ruin In case you hadn’t noticed, it’s Mother’s Day on the last Sunday of March and this year, it’s all about macarons and champagne cocktails (in our house, anyway). Enjoy!

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Maman’s macarons INGREDIENTS 170g icing sugar 160g ground almonds 120ml egg whites from about 4 medium eggs, separated into 2 equal batches 160g granulated sugar ½ tsp food colouring (your choice) For the filling: 120g double cream 110g dark chocolate, finely chopped 25g unsalted butter, room temperature METHOD Thoroughly mix icing sugar and ground almonds together. Sieve into a large bowl, add the first batch of egg whites, mix to a thick paste and set aside.

Tip the second batch of egg whites into a clean heatproof bowl. Put 50ml water and the sugar in a small saucepan over medium heat, bring to a boil and cook until you have a syrup at 110C (use a sugar thermometer). At this point, grab an electric whisk and start to beat the egg whites on high speed, at the same time keeping an eye on the syrup until it reaches 118C, when you need to pour it slowly down the side of the mixer bowl, avoiding the moving whisk. Keep whisking on high until the mixture has cooled slightly and you have a shiny, peaked meringue mixture. Add colouring and whisk to combine. Do not over-mix; the mixture should fall in a thick ribbon from the spatula and the ribbon should fade into the batter within 30 secs. If it doesn’t, fold a few more times.

Heat your oven to 170C/Gas 3-4 and line three baking sheets with greaseproof paper. Transfer the batter to a piping bag with a large round nozzle and pipe rounds on the paper, each about 2.5cm in diameter. Leave to rest for 30 mins, or until the discs have developed a skin.

Bake for 14 mins, remove from the oven and immediately slide the parchment onto a work surface. Leave to cool for a few mins before gently peeling the macarons off the paper.

For the filling, put the cream in a small saucepan and the chocolate in a medium bowl. Bring cream just to the boil and pour over the chocolate. Leave to stand for a few mins, then stir to combine. Add butter and stir until smooth, then leave to set until thickened. Put filling in a clean piping bag with a smaller nozzle, pipe onto half the macarons and sandwich with another macaron shell. Best served after an overnight rest in the fridge.

Ab Fab Champagne cocktails CL ASSIC CHAMPAGNE COCK TAIL 90ml Champagne 10ml cognac 1 sugar cube 2 dashes Angostura bitters Place the sugar cube in a champagne flute. Add dash of Angostura bitter to the sugar. Top with cognac, Champagne an orange slice and a maraschino cherry.

BELLINI

15ml peach schnapps 30ml peach juice Chilled Champagne Pour the schnapps and juice into a chilled flute, top up with Champagne.

MIMOSA

25ml fresh clementine juice 50ml fresh orange juice 100ml chilled Champagne Pour the juices into a flute and top with fizz.

KIR ROYALE

1 tbsp crème de cassis Chilled Champagne 1 fresh blackberry Put the crème de cassis in a flute, top with Champagne and the blackberry.

STOLI-BOLLI (FROM AB FAB!) 30ml Stolichnaya vodka Bollinger champagne Pour the vodka into a flute, fill up with Bolli and drink to Patsy and Edina!

appetitemag.co.uk

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THE COOKSHOP HAS EVERYTHING YOU NEED TO PREPARE FOR A WONDERFUL EASTER

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

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

1 Market Place, Corbridge Northumberland NE45 5AW Tel: 01434 633044 See our website for further details/booking: www.ba-rail.co.uk/weardale-railway or ring 01388 661394 (option 3)

Open Daily 7am-5pm

@GrantsBakery

REVIEW

You shall have a fishy Dean Bailey heads to Longsands Fish Kitchen for a very long lunch

When the sea is within yards of the kitchen door, chefs have a duty to showcase its produce at its best. While many do battered cod a great service on the North East coast, Simon Walsh and the team at Longsands Fish Kitchen have built their reputation for that and much more; serving up faultless fish cooking in numerous forms day in, day out, within sight of the North Sea. A passion for local fish and respect for those who land it is at the heart of this place, hence the names of the boats which land the day’s catch are chalked on the wall alongside the daily specials.

On our most recent visit, the specials board lists fish which thrive in North Sea waters at this time of year; one of our favourites, Skrei cod - a strapping fish found in cold Norwegian waters blessed

with big flakes of robust white flesh - is a perfect partner for an earthy black pudding mash and zingy balsamic shallots.

A spicy shrimp burger, meanwhile, partners smoky spice flavours with a cool lime and coriander mayo and sweet pickles, served with golden chips cut from Cambridgeshire’s best agria potatoes.

Thai heat and crisp panko breadcrumbs make for sublime fish cakes, while chilli injects just the right level of heat into salt and chilli squid with Thai sweet chilli sauce and more of that refreshing lime and coriander mayo.

To finish, syrup-soaked rhubarb and vanilla custard topped with meringue and lashings of whipped cream presents a very tidy take on Eton mess, while chocolate brownie and salted caramel

ice cream declares itself the day’s showstopper.

Beer is supplied by the excellent Tyne Bank and Black Sheep breweries, while the gin menu includes regional favourites Hepple, Tynemouth and Newcastle.

Here at Longsands Fish Kitchen restaurant, tucked behind its popular Front Street-facing takeaway, the menu is entirely dictated by the catch and the endless imagination of the talented team, which means it is different every time you go. And while we’re blessed in this part of the world with some serious fish chefs, Longsands is consistently among the very best - and most imaginative - in the business.

It’s also good value - three courses for two plus drinks coming in at just under £60 a steal!

LONGSANDS FISH KITCHEN FRONT STREE T, T YNEMOUTH NE30 4DZ , TEL 0191 2 72 8552 WWW.LONGSANDSFISHKITCHEN. COM

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COOK!

Spring clean March and April herald the arrival of some of our best-loved vegetables. Here’s our pick of this season’s eatings…

Our thanks to: British Asparagus, Isle of Wight Tomatoes, Love Radish and The Watercress Company

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COOK!

Asparagus The British asparagus season is tantalisingly short. Starting around April 23 and ending around June 21, make the most of it!

BRITISH A S PA R AG U S AND LAMB CHOP T R AY B A K E Serves 4 INGREDIENTS 250g white potatoes olive oil 4 lamb chops fresh rosemary 250g British asparagus 260g frozen peas METHOD Pre-heat oven to 200C/Gas 6.

Chop potatoes into 3-4cm chunks, add to a pan of boiling water, cook for 10 mins and drain.

Place a large frying pan on the heat and add a drizzle of olive oil.

Once the oil is hot, add the lamb chops and sear on all sides until browned.

Place the potatoes in a medium oven tray and place the lamb chops among them. Add rosemary, asparagus spears and peas and roast in the oven for 10 mins until the asparagus is cooked and the potatoes are crisp. Serve immediately.

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COOK!

A S PA R AG U S A N D SPINACH SOUP Serves 4 INGREDIENTS 12 spears British asparagus, trimmed and finely chopped 1 tsp olive oil 50g unsalted butter 1 medium white onion, diced 1 clove garlic, crushed 800ml vegetable stock 100g spinach 4 tbsp crème fraîche 2 tbsp freshly chopped chives

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METHOD Remove the 4 best asparagus heads and set aside to use as a garnish. Trim and finely chop the rest.

Heat a little olive oil and butter in a saucepan over a low heat, add the onion and garlic and sweat for 5 mins. Add the chopped asparagus and sweat for another 2-3 mins. Add the stock, bring to

the boil and simmer for 20 mins.

Add the spinach and simmer for 2 mins more, remove from the heat and blitz until smooth with a stick blender.

Mix the crème fraîche with chopped chives and a little salt and pepper. Pour the soup into bowls and garnish each with some of the chive crème fraîche and an asparagus head.

COOK!

BRITISH A S PA R AG U S S P R I N G PA S TA Serves 4 INGREDIENTS 400g British asparagus 170g frozen peas 350g pappardelle pasta 2 knobs butter 1 tbsp olive oil 4 echalions, finely chopped 2 garlic cloves, crushed 200ml crème fraîche handful chopped mint salt and freshly ground black pepper parmesan, grated METHOD Trim the ends off the asparagus and chop into 2-3cm pieces.

Bring a pan of water to the boil, blanch the asparagus and the peas for 2-3 mins and plunge immediately into a bowl of

ice-cold water. Keep the pan of water on the hob and add the pasta, cooking it according to pack instructions.

Meanwhile, melt the butter in a frying pan, add the olive oil, shallots and garlic, and gently fry for 5 mins until soft. Add the crème fraîche and stir to gently warm it through, making sure it doesn’t split.

Add the fresh chopped mint, asparagus and peas to the pan and stir through, adding a little pasta water to loosen the sauce if necessary. When the pasta is cooked, drain well and add to the sauce. Season and serve with freshly grated parmesan, a sprinkle of fresh mint and a drizzle of olive oil.

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COOK!

ISLE OF WIGHT T O M AT O , AVO C A D O AND RED ONION SALAD WITH LIME AND CHILLI DRESSING Serves 4 INGREDIENTS For the dressing: 4 tbsp lime juice 4 tbsp olive oil 2 red chillis, deseeded and finely chopped Salt and freshly ground black pepper For the salad: 3 handfuls salad leaves 600g mixed variety tomatoes, quartered or sliced 2 avocados, peeled and stoned

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2 red onions, peeled and sliced ½ pack chives, chopped METHOD Mix the lime juice, olive oil and chilli in a jug, season with salt and pepper and mix well. Set aside while you make the salad.

On a large serving plate, place salad leaves, tomatoes, avocado and red onion. Sprinkle over the chives, drizzle over the dressing and serve.

Tomatoes The Isle of Wight brings us the first tomatoes of the season, arriving in April. Thereafter, you can enjoy the best British toms all summer long…

COOK!

ISLE OF WIGHT TO M ATO SHAKSHUKA Serves 4 INGREDIENTS 4 tbsp olive oil 2 onion, chopped 2 red chilli, finely chopped 2 crushed garlic clove 2 large beef tomato (approx.

300g) chopped 2 handful Piccolo tomatoes, whole 2 tsp red wine vinegar salt & pepper pinch sugar 4 eggs 2 tbsp breadcrumbs fresh coriander to serve

METHOD Heat oven to 190C/Gas 5. Heat olive oil in an ovenproof frying pan, add onion and sweat until softened. Add chillies and garlic and cook for 1 min. Add chopped tomato and Piccolo tomatoes, cook for 15-20 mins. Add red wine vinegar, salt, pepper and a pinch of sugar. Make 4 wells, crack in 4 eggs, sprinkle over the breadcrumbs and bake for 6-8Â mins. Scatter with fresh coriander leaves and serve.

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COOK!

SPECIAL FRIED RICE WITH RADISH, CELERY AND SPRING ONIONS Serves 4 INGREDIENTS 500g brown rice 2 tbsp sesame oil 500g pork strips 2 clove garlic, crushed 6cm ginger, grated 4 sticks celery, sliced diagonally 8 radishes, sliced ½ Chinese leaf lettuce, shredded 4 spring onions, sliced 4 tbsp soy sauce 2 tsp hot chilli sauce 2 tbsp mirin 4 tsp sesame seeds

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METHOD Cook the rice according to pack instructions. In a large wok, heat the oil until very hot and cook the pork strips, tossing and stirring throughout. Add garlic and ginger, stir and add celery and radish.

Add rice, Chinese leaf and spring onions, stir and add the soy, hot sauce and mirin. Keep stirring while everything cooks. The vegetables should keep a good crunch. Serve sprinkled with sesame seeds.

Radish Radish brings with it the peppery crunch of spring and summer.

It’s in season from April and at its best all summer long.

COOK!

RADISH, HAM A N D R I C O T TA PIZZA BREADS Serves 4 INGREDIENTS 200g ricotta cheese ½ small pack fresh tarragon, finely chopped salt and freshly ground black pepper 2 flatbreads 8 radishes, sliced 75g Parma ham 1 handful rocket leaves 2 tbsp olive oil

METHOD Mix together the cheese and tarragon and season. Spread over two shop-bought flatbreads.

Put under a hot grill for 2-3 mins to warm through. When the breads are warmed and slightly toasted around the edge, top with the sliced radishes, Parma ham, rocket and a drizzle of olive oil. Serve.

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COOK!

Watercress Enjoy UK watercress and its amazing health benefits from March. A true super food, it packs a flavour punch!

S H A L L O T TA R T E TAT I N W I T H WAT E R C R E S S SALSA VERDE Serves 4 INGREDIENTS 300g shallots 2 tbsp olive oil 15g butter 2 tbsp balsamic vinegar 1 tbsp light brown soft sugar 2 sprigs thyme 150g puff pastry 200g cherry vine tomatoes 75g soft goat’s cheese flour for dusting salt and pepper For the salsa verde: ½ clove garlic, finely chopped 15g watercress, chopped 10g mint leaves, chopped 10g basil leaves, chopped 10g capers, drained 10g cornichons, chopped ½ sheet nori seaweed, chopped 1 tsp Dijon mustard ½ tbsp red wine vinegar 3-4 tbsp extra virgin olive oil salt and pepper METHOD Preheat oven to 180C/Gas 4. To peel shallots, put in a bowl, cover with boiling water and leave for 10 mins. Drain, peel and trim off roots. Heat butter and 1 tbsp olive oil in a frying pan over a medium-

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low heat. Add shallots and a pinch of salt, cook for 10-15 mins or until softened and lightly browned. Stir in vinegar, sugar and the leaves from 1 sprig of thyme. Cook for 2 mins and remove from heat.

Take two 10cm tart tins, preferably without loose bases, and scatter remaining thyme leaves inside. If using loose-based tins line with greaseproof paper to prevent liquid running out of the bottom.

Split shallots evenly between the two tins and tip in the sticky sauce. Dust a work surface with flour and roll out the pastry to the thickness of a £1 coin. Cut out two 12cm diameter rounds and carefully place each on top of the tart tins, tucking in the edges. Bake for 20-25 mins or until pastry is golden and leave to rest in the tins for 5 mins. Place the vine tomatoes on a baking tray, drizzle over 1 tbsp olive oil, season with salt and pepper and roast in the oven for 8-10 mins.

Mix the salsa ingredients together, turn out the tarts and serve warm with goat’s cheese, the roasted tomatoes on the vine and a good drizzle of the salsa verde.

COOK!

SMOKED SALMON C A R PAC C I O W I T H WAT E R C R E S S , BEETROOT AND HORSERADISH Serves 4

INGREDIENTS 4 radishes 2 tbsp white wine vinegar 1 purple beetroot 1 candy beetroot 1 golden beetroot 100ml double cream 1 tbsp strong horseradish cream sea salt and black pepper 400g smoked salmon ½ tbsp capers good handful watercress extra virgin olive oil METHOD Thinly slice the radishes, put in a bowl with the white wine vinegar, leave for 30 mins then remove and drain on kitchen paper.

Peel the beetroot and slice as

thinly as possible. Put in a bowl of ice water to preserve freshness and colour until you are ready to use.

Lightly whip the double cream, then fold in the horseradish and add a pinch of salt.

Lay the smoked salmon on four starter plates in a rectangle.

Arrange a few slices of radish and beetroot on the plates, then scatter over the capers.

Use two teaspoons to shape the horseradish cream into quenelles, then add 3 to each plate, placed randomly.

Finally scatter over some watercress, drizzle with olive oil and finish with sea salt and freshly ground black pepper.

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FOCUS

By the seaside We visit Tynemouth, Whitley Bay and North Shields to sample the best of the coast’s delis, cafés, restaurants and food producers

Welcome TO THE ROASTERY THE ROASTERY, PRUDHOE STREET BACK, NORTH SHIELDS, NE29 6RE 0191 260 0995 HELLO@TYNEMOUTHCOFFEE.COM WWW.TYNEMOUTHCOFFEE.COM

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WHETHER YOU’RE A COFFEE CONNOISSEUR AND BUYING FOR YOURSELF OR A CAFE/ RESTAURANT OWNER - WE HAVE ALL OF YOUR COFFEE NEEDS COVERED.

FOCUS

129 COFFEE SHOP 129 Coffee Shop has something for every day, from quality coffee with freshly baked scones and sweet treats to daily lunch specials. A welcoming place to stop when walking along the coast, it’s easy to spend hours here, savouring good coffee and watching the world go by.

Park View, Whitley Bay, NE26 3RH, tel 0191 253 5963 ALLARD’S A must-visit on Front Street in Tynemouth, Allard’s Lounge is home to quality food and drink and a buzzing atmosphere from breakfast until late. During the day, you’ll find a big breakfast menu, freshly baked cakes and cookies, speciality teas and quality coffee, while the excellent lunch and evening menu features tapas, pizzas, burgers and more.

Meanwhile, the new Allards on the Quay, at North Shields Fish Quay, is home to tapas, cocktails and the same buzzing atmosphere you’ll find on Front Street.

Allards Lounge, Front Street Tynemouth, NE30 4BP tel 0191 447 3252 Allards on the Quay, Union Quay North Shields, NE30 1HJ tel 0191 296 3973 www.allardslounge.co.uk

A Warm Welcome Awaits...

Serving a fantastic range of daily specials, homemade cakes, scones, soups, and amazing coffee.

See our Afternoon Tea offer on page 7 Specialists in outside catering.

129

Coffee Shop

129 Park View, Whitley Bay, NE26 3RH • Tel: 0191 253 5963

The family deli run by fOOdies fOr fOOdies • Artisan breads and pastries, butchery, deli, cheese, fruit & vegetables • Mouth-watering, freshly made food to go • Bespoke cheese cakes for all occasions 61 Hotspur Street, Tynemouth, NE30 4EE

0191 259 0086

www.thedeliaroundthecorner.co.uk

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FOCUS

BODA HOME We love a mooch around an independent shop full of local produce and unusual goods, and Boda Home in Whitely Bay is a favourite for its wonderful local food, organic wine, craft ales and quirky home accessories. If, like us, you struggle to make up your mind when you’re surrounded by choice, pick up one of the fantastic hampers filled with carefully chosen selections from our region’s best producers.

Whitley Road, Whitley Bay NE26 2NE, tel 07542 244 716 www.bodahome.co.uk COOK & BAKER The wonderful Cook & Baker delicatessen is filled with local produce including rustic breads and bakes from the brilliant FAB Bakery, whose range includes an amazing New York deli

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

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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* Fine Foods * Deli * Gourmet Hampers * Specialists in Organic & Natural Wines 74 Whitley Road, Whitley Bay, NE26 2NE T: 0191 251 8274 | facebook & twitter @bodahome.co.uk www.bodahome.co.uk

FOCUS

rye, a wonderful panmarino and cinnamon buns. Fresh produce includes local eggs, heritage tomatoes, fruit and veg, Northumbrian cheese and much more. Queensway, Tynemouth NE30 4NA, tel 07905 367 457 www.facebook.com/pg/ cookandbakertynemouth THE DELI AROUND THE CORNER The Deli Around the Corner is filled with treats, from fresh bread and patisserie to local meats and poultry, cheese and hundreds of carefully chosen products from local artisans. Fresh sandwiches, homemade soups and salad boxes make for lovely lunches while the traybakes, cakes, scones and treats are perfect with afternoon coffee.

Hotspur Street Tynemouth NE30 4EE, tel 0191 259 0086 www.thedeliaroundthecorner. co.uk

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 appetitemag.co.uk

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FOCUS

DI MEO’S Every trip to Whitley Bay must include a visit to Di Meo’s seaside café for fantastic traditional Italian gelato. If it’s a bit nippy for ice cream, this family-run retreat also serves up great food, including a huge menu of proper Italian pizzas. A coastal gem with a proper Italian family welcome, it’s a must-visit. Marine Avenue Whitley Bay, NE26 1LX, tel 0191 252 3814, www.facebook.com/ DiMeosIceCream DODGIN’S YARD Dodgin’s Yard Café, Bar and Grillhouse is a fantastic quayside destination with a growing reputation for its buzzing atmosphere, food and drink. It is known for its excellent brunches and lunches, an evening grill selection featuring local produce including steaks and brisket, and its quality cocktails,

nibbles, Sunday lunches and stylish dinners.

50B Bell Street, North Shields NE30 1HF, tel 0191 259 1992 www.facebook.com/DodginsYard FISHERMAN’S BAY This newly refurbished seafront restaurant and takeaway opens April 8 to serve fresh, Atlantic sourced fish and chips and ice cream. This family-run business, headed by the Dhillons, will draw on its fish and chip takeaway experience stretching back more than 20 years to deliver a new twist on old favourites.

The new restaurant aims to deliver quality food and is licensed to serve a selection of wines and beers. The team is passionate about the local area, supporting environmentally conscious initiatives including regular beach clean activities while serving all its takeaway food

in biodegradable packaging.

East Parade, Whitley Bay NE26 1AP, tel 0191 447 4774 www.fishermansbay.co.uk LONGSANDS FISH KITCHEN With the North Sea a stone’s throw from the front door, it’s no surprise that renowned chef Simon Walsh’s restaurant is dedicated to the best of the day’s catch. Simon and his team’s imaginative menus feature the best and the freshest produce of the North Sea, from Lindisfarne oysters to the pick of the day’s catch. Longsands Fish Kitchen is also home to what is officially one of the country’s best traditional fish and chip takeaways, serving up perfect fish and chips to take home or down to the beach.

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

Di Meo’s finest chocolate and hazelnut ice cream freshly made in Whitley Bay just for you!

Lido Di Meo

lidodimeo

live.play.mile NORTHERN P R O M EN A N D E

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FOCUS

NICHOLSON’S BUTCHERS A Whitley Bay institution, Nicholson’s has been here for more than 100 years. Now in its fourth generation, the familyowned shop, which was one of the first members of the national Butchers Q Guild, is home to the best local produce available and expert advice on preparing and cooking it. The award-winning produce ranges from innovative sausages to pies and pasties while the barbecue selection rivals any in the region.

Park View, Whitley Bay NE26 3QN, tel 0191 252 5250 www.nicholsonsbutchers.co.uk

PUREKNEAD PureKnead artisan bakery is a gem, home to artisan breads and cakes and a very warm welcome.

The fresh bread – a white sourdough and a focaccia on our last visit – is excellent, as are the cakes. The Square Mile Coffee is outstanding and you can order a custom cake design, should the fancy take you.

Park View, Whitley Bay NE26 3QW, tel 07964 864 181 www.pure-knead.com TYNEMOUTH COFFEE CO If you like your coffee, you’ve probably come across Tynemouth

Coffee Co’s excellent work by now. This small batch artisan roaster consistently wins high praise for its blends, each of which is developed around ethically sourced beans from Costa Rica, Brazil, Ethiopia, Colombia, Vietnam and Honduras.

You can buy direct from the website and you can also book courses for baristas and home brewers, should you want to take your coffee skills to the next level.

The Roastery, Prudhoe Street Back, North Shields NE29 6RE tel 0191 260 0995 www.tynemouthcoffee.com

WOODS COFFEE Woods Coffee’s three buzzing coffee shops in Tynemouth, Whitley Bay and North Shields are a must-visit for their vibrant atmosphere and relaxed spirit.

Offering a warm, cosy hub to be social and drink coffee, you’ll find the team’s own roast blend of coffee, luxury loose-leaf teas, milkshakes, ice cream, and more on offer here at this family of popular coffee shops. On the Broadway in Whitley Bay you’ll find craft beers and gin jars too, plus Woods Yard - an outdoor space perfect for summer. www.misterwoods.co.uk

Two dine for £20 Choose from a delicious selection of flatbreads and sharing boards. Offer includes two dishes and two drinks.

Restrictions apply. Offer available Monday to Friday 3.00pm - 6.00pm.

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O O

fro D PE m FR N 9- ID 1p m AY

GO

COOK & BAKER

Artisan breads, fine foods and locally sourced produce.

NEW DELI COUNTER serving meats, cheese, olives and salads

4 Queensway, Tynemouth, NE30 4NA

Offering hand selected Northumbrian Lamb, Beef and a wide selection of produce for the perfect Easter 140 Park View, Whitley Bay

tel: 0191 2525250

www.nicholsonsbutchers.co.uk C Nicholson and Son Butcher

@NicholsonsofWB

TYNEMOUTH & BROADWAY

OPEN ALL BANK HOLIDAYS BROADWAY FULLY LICENSED

Relax in Woods Yard, Broadway, an outdoor space at the back of the store with cool huts and great vibes.

TYNEMOUTH Front Street - Tel: 0191 2575556 NORTH SHIELDS Railway Street - Tel: 0191 2592559 TYNEMOUTH Broadway - Tel: 0191 2801285

FOLLOW US @woods_coffee

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KITCHEN KIT

Mum’s the word Looking for a gift for the woman who has everything? Try these...

READ THE SIGNS There are times when every mother needs some peace, quiet, and a glass of fizz. Yours may well appreciate this wooden sign, £6.95 at La Cookshop, Milkhope Blagdon, NE13 6DA, tel 01670 789 142, www.lacookshop.co.uk

HOT TO T R OT MOT HER LOVE

Treat your mum this mother’s day with an Emma Bridgewater mug, £19.95, from a selection at Homestore at Bradley Gardens, Sled Lane, Wylam, Northumberland, NE41 8JH tel 01661 852 176, www.bradley-gardens.co.uk

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Disposable coffee cups are so yesterday... Get your daily cuppa in this Keep Cup reusable glass beaker, £12.95 at Pumphreys Coffee, Bridge Street Blaydon NE21 4JJ www.pumphreys-coffee.co.uk

SP OT ON Embrace the blue and white trend with this Gisella Graham spot jug £24.99 and mug £5.99 at Cook & Baker, Queensway, Tynemouth NE30 4NA, tel 07905 367 457 www.facebook.com/ cookandbakertynemouth

EGGSTRA , EGGSTRA …

These gorgeous Esme egg cups are hand crafted and hand painted by artists at a small pottery in South Africa, where the art is inspired by the landscape. What’s not to love? £8 each at Ibbi, Vallum Farm East Wallhouses, Newcastle, NE18 0LL, tel 01434 409 085, and online at www.ibbidirect.co.uk

GIN GIN! What better way to celebrate Mother’s Day than with a selection of gin miniatures from a huge selection priced £3.95 and £4.95 at Boda Home, 74 Whitley Road, Whitley Bay NE26 2NE, tel 07824 859 162 www.bodahome.co.uk

BERR Y G O OD What finer partnership is there than pink gin and raspberries?

And in a stylish jar! Boozy Berries, £7.99 at The Deli Around The Corner, Hotspur Street, Tynemouth, NE30 4EE, tel 0191 259 0086, www. thedeliaroundthecorner.co.uk

SILVER SER VICE Sparkle this Easter with these beautiful silver spoons and forks - part of a huge selection of gorgeous vintage silverware at Vintage at the Tower, Hill St, Corbridge, NE45 5AA, tel 01434 632186, facebook @VintageAtTheTower

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Download the free app

FARM SHOP - Fresh fruit, vegetables, home baked produce, cooked hams, meats, jams, chutneys, cheeses, fish, freshly baked bread beers, wines and much more!

TEA ROOM - Morning coffee and breakfast to afternoon tea as well as home cooked lunches ranging from a simple sandwich to a daily ‘Specials Board’. Licensed serving beers and wines.

WHY NOT VISIT US OVER THE EASTER HOLIDAYS?

Lots of children’s entertainment including Kids Zone Fun Fair Rides, Alpaca Walks, Face Painting and our famous Easter Egg Hunt.

Check the website for more details.

Corbridge, Northumberland NE43 7UB - Open 7 days from 9.30am Tel: 01434 633100 • www.brocksbushes.co.uk @brocksbushes

Beer, Wines, Spirits, Mixers, Snack, Cigarettes/Tobacco Delivered to your door Tel: 0191

691 3065

www.drinklate.co.uk

Situated in the heart of Cleadon Village.

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

Photo © Graeme Rowatt

Italian Classics • A la Carte Menu • Daily Specials Sunday Lunches • Open everyday for lunch & dinner

Bistro Photo © Collective Design / Curt Taylor

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

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COMPETITION

Win dinner for two AT MATFEN HALL HOTEL , GOLF & SPA NORTHUMBERL AND Matfen Hall Hotel Golf & Spa, Northumberland is offering Appetite readers the chance to enjoy dinner for two in The Library Restaurant at this stunning country house hotel. The prize includes three courses for two people from the a la carte menu.

To enter, go to www.appetitemag.co.uk/win and enter your full name and contact information.

Closing date for entries - Thursday May 9, 2019.

The 2 AA Rosette Library Restaurant at Matfen Hall presents a combination of classic and contemporary dining in magnificent stately surroundings.

With a focus on the finest locally sourced ingredients, the team takes great pride in producing imaginative menus, highlighting the best that our region has to offer.

Matfen Hall’s history is closely linked to the Blackett family and today the hotel is operated by Sir Hugh Blackett, the 12th Baronet, and his wife Anna.

Opened as a hotel in 1999, today it has 53 bedrooms along with a spa and leisure facilities, two restaurants and a championship golf course.

Each of the hotel’s rooms has its own unique charm and history while being designed and decorated with elegant style and taste.

Dining is also available in The Conservatory Bistro and The Keepers Lodge, while the renowned afternoon tea is served daily in the Drawing Room and Library.

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 Matfen 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 November 30, 2019.

The winner will be drawn at random and notified within three days of the closing date.

Matfen Hall Hotel Golf & Spa, Matfen, NE20 0RH, tel 01661 886 500, www.matfenhall.com

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LAST WORD

Lizzy Hodcroft F OUNDER , SWEE T BEE T C ONDIMENT S Let’s start at the beginning, what do you eat for breakfast?

I’m usually just a vanilla or hazelnut latte on the go girl, but I do love a bacon sandwich when I have time... and it has to have ketchup on it!

And your go-to guilty pleasure?

Marks & Spencer’s Peanut Butter with Maple & Pecan. It’s unbelievable and I eat it straight from the jar with a spoon. I highly recommend it!

What would be your last meal on earth?

A good fall-off-the-bone barbecue with extra sauce, fries and corn... Really good summer food.

What can I find in your home fridge right now?

We’ve always got the essentials - broccoli, aubergine, courgette, butter, cheese and milk. We’ve generally got lamb in there too. From there it really depends what we’re cooking that day/week.

Which ingredient would you grab if you could only choose one?

Broccoli - we roast it with oil, salt and pepper and eat it with pretty much every meal. It’s super easy and it’s delightful.

You must have plenty of essential kit in the kitchen. Which is the most important?

My sister bought me a lovely knife from Japan and I use it for everything, even when it’s not appropriate for the task.

And your favourite cook book?

I’ve got a bit of a collection and I take ideas from different ones. A personal favourite is The Homesick Texan by Lisa

Fain, which I go to whenever I need something from home - which is Texas!

What’s your favourite dish to make?

We have a family recipe for Texas enchiladas made with flat tortillas rather than the rolled ones you’d expect and served with a fried egg on top. I go back to it all the time. My grandma made them for us when I was itty bitty and it’s been passed down through the generations.

Who’s the most famous fan of The Sweet Beet?

The broadcaster Nigel Barden is a big fan of our Habanero Lime Jelly and has done some recipes with it.

What’s your most important advice?

Have a clear idea of what you want to achieve. There are so many opportunities out there, but not all of them lead to your goal and you need to know what to say yes or no to. It also helps to keep you and your style at the heart of what you’re doing.

What would you be doing if you weren’t a chef?

I’d be doing something entrepreneurial, though I couldn’t say exactly what it would be.

If you only had £10 to spend on food, what would you buy?

Something simple that I know I’m going to enjoy... Curly fries and an Oreo milkshake.

Who is the greatest cook ever?

My partner, Jim Wood, because he picks up the slack when I can’t be bothered and can fix any meal when it goes wrong.

Sweet Beet condiments - www.thesweetbeet.co.uk

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LAUNCH OF THE UK’S BIGGEST SHOWROOM OF LEADING EUROPEAN BRANDS! FOR THE BEST EUROPEAN DESIGN - HEAD UP TO HEXHAM

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