ISSUE 57
www.appetitemag.co.uk
July/August 2019
TICKLE YOUR TASTEBUDS...
FREE PLEASE TAKE A COPY
Indian summer
FEEL THE HEAT WITH STREET FOOD FROM THE SUB-CONTINENT
Inside Food flower power // Hot barbecue tips // Eating clean // Pavlova vs. Pudding Win Dinner, bed and breakfast at Linden Hall Hotel, Northumberland
63 inspirational kitchen, bathroom & bedroom displays FREE NO OBLIGATIION DES SIG GN AN ND QUOTATION SERVIICE
SCAN ME
TO BROWSE INSIDE
KITCHENS | BATHROOMS | BEDROOMS | UTILITY R OOMS | APPLIANCES | LIGHTING | LIVING & DINING
“PROBABLY THE BEST KITCHENS, BATHROOMS & BEDROOMS IN THE WORLD!” InHouse Inspired Room Design 01434 400 070 info@inhouseltd.co.uk www.inhouseltd.co.uk
Showroom Address Bridge End Industrial Estate Hexham,Northumberland NE46 4DQ
WELCOME
Feel the heat Editor ponders another burning question - barbecue...or BBQ! To barbecue or to BBQ. You might even bbq, or you might just BarbieQ. Okay, I made up the last one, but I reckon if someone published it widely enough, it would catch on, yet another crime against the English language with which to batter a general public which has enough problems spelling as it is, without marketeers turning us all into illiterates. This month’s rant, you will note, is against the use of BBQ as a word, which it patently is not, it being a three-letter abbreviation of a perfectly serviceable word which many people appear not to be able to bring themselves to write out in full. But why? When did such literary laziness become a thing? I ask because I found myself - horror of horrors - typing this three-letter abomination while writing a piece about barbecuing for this
edition. And if a grammar pedant like me can fall into this trap, there you have proof of the power of the marketing which surrounds us in every big-name supermarket. If BBQ is now a word, why not save precious time by paring down great swathes of our vocabulary to consonants only? Why not? BKS it’s a SLPRY slope, that’s Y, dear RDR! So, I rapidly hit delete on the BBQ which had inexplicably sprung from my keyboard and replaced it with the word barbecue before lying down for the rest of the afternoon in a darkened room. There, I dreamt of a world where every word is properly spelled, every letter is pronounced with precision, and everyone loves grammar as much as I do. Then I went out and lit the barbie. Enjoy! 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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Newcastle Farmers’ Market by Grey’s Monument, Newcastle First Friday of every month from 9.00am – 2.30pm
Phone: 0191 211 5542 Email: markets@newcastle.gov.uk
www.twitter.com/Nclmarkets www.newcastle.gov.uk
Classic and contemporary all under one roof Open Monday to Saturday 9am to 5.30pm
Phone: 0191 211 5542 Email: markets@newcastle.gov.uk www.newcastle.gov.uk/graingermarket
@Nclmarkets @GraingerMarketNewcastle
Sunday Quayside Market The Quayside, Newcastle upon Tyne Every Sunday 9.00am – 4.00pm
Phone: 0191 211 5512 Email: markets@newcastle.gov.uk www.newcastle.gov.uk
www.twitter.com/Nclmarkets Newcastle-upon-Tyne-Markets
WHAT’S INSIDE
Highlights
06 Offers
49
11 In crowd
50 Last word
...Exclusive to Appetite
If it’s in season, we’re eating it
36 Food fight
WIN!
Dinner, bed and breakfast at Linden Hall Hotel
Our pick of the best street food
26
Cook the cover Street food recipes, direct from the sub-continent
32 Flower power The low down on edible petals
Paula Watson, PureKnead
36
Summer pudding vs. pavlova
42 Eat street
July/August 2019
Light my fire Time to fire up the barbie!
Paula Watson, PureKnead
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THE PERFECT PLACE TO EAT, DRINK & STAY Ideally located in the historic centre of Hexham
SUMMER SIZZLER BBQ Open from 10am Every Day Lunch from £4.95 Evening 3 Courses from £14.00 Classic Afternoon Tea £9.95 Sunday Roast £9.95
Local Multi Award Winning Farm Shop. Awarded Butchers Shop and Farm Shop of the year. - Fully stocked butchery counter - Cooked Meats / Pies / Pork Pies -• Local & Continental Cheeses -• Quality fresh fruit and veg WHY NOT VISIT OUR CAFE WHERE YOU CAN DINE IN COMFORT!
Whatever the occasion, be sure to pop in and let the friendly team look after you!
The
County Hotel
Priestpopple, Hexham Northumberland NE46 1PS Tel: 01434 608444 www.countyhotelhexham.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
LOCATED IN THE HEART OF NEWCASTLE
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. McKennas, Northern Stage, Barras Bridge, Newcastle upon Tyne, NE1 7RH Tel: 0191 242 7242 www.mckennasatnorthernstage.co.uk @McKennascafebar
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OPENING TIMES Tue - Sat: 9.30am - 11pm, Mon: 9.30am - 6pm, Breakfast served until 11.30am
McKennasatNorthernStage
Il Piccolo, Corbridge
Restaurant | Wine Bar | Deli/Gelateria
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.
AFTERNOON TEA FOR TWO PLUS FIZZ, £30 Enjoy afternoon tea for two plus a glass of fizz for just £30. Available 2pm-4.30pm. Pre-booking (min. 24 hours) required. Subject to availability. Available until Wednesday August 31, 2019. (Normal price for afternoon tea £14.95 with prosecco an extra £5.95)
The Coquetvale Hotel, Station Road, Rothbury, NE65 7QH tel 01669 622 900, www.coquetvale.co.uk
Free Pimms for appetite readers Appetite readers can enjoy a complimentary glass of Summer Pimms when buying a three-course meal at Eslington Villa until August 31, 2019. Quote APETJuly 19. Eslington Villa, Station Road, Gateshead, NE9 6DR, tel 0191 487 6017 www.eslingtonvilla.co.uk
Lunch or dinner for £15
Treat yourself to a three-course lunch or two-course dinner for £15 at Dobson & Parnell this Summer! Available July 23-August 30, 2019. Available Tuesday-Friday lunch or dinner (before 7pm on Fridays).
Dobson & Parnell, Queen Street, Newcastle, NE1 3UG tel 0191 221 0904, www.dobsonandparnell.co.uk
DESSERT FOR £1
Appetite readers who enjoy a main course at The Manor House Inn can enjoy a dessert for £1 until August 31, 2019. Offer available Monday and Wednesday only, excludes cheeseboard. The Manor House Inn, Carteway Heads Shotley Bridge, DH8 9LX, tel 01207 255 268 www.themanorhouseinn.com
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“If you eat at only one place in Northumberland, make it here” - Jamie Oliver Magazine
North East Local Restaurant of the Year 2019 The Feathers Inn, Hedley on the Hill, Stocksfield NE43 7SW
Tel: 01661 843 607
See website for opening times www.thefeathers.net
Enjoy the Sunshine! Our new Summer menu is now available, from good honest burgers, light salads and our usual sandwiches & savouries, all available to enjoy in Hadrian’s Wall Country. Vallum Farm, East Wallhouses, Military Road, Newcastle NE18 0LL - Tel: 01434 672 652 www.thetearoom.co.uk
Summer at
Come dine al fresco... Northumberland Cheese Wedding and Celebration cakes Priced between £130.00-£330.00, they are a delicious way to close your wedding breakfast, or as a treat for your guests. Order your Cheese Wedding Cake Sample Pack online from www.northumberlandcheese.co.uk/shop, or contact Charlie on 01670 789 798 or charlie@northumberlandcheese.co.uk to book a consultation.
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Early bird special - 1 course £5.95 or 2/3 courses £8.45 Sunday Lunch / Afternoon Tea Bottles of prosecco only £15 every Wednesday and Friday Bottomless Prosecco Afternoon - see our facebook page for details
Stella Road, Ryton NE21 4LU. Tel: 0191 413 2921 www.michelangelorestaurants.co.uk
WHAT’S HOT
Feedback 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..?
CHEERS!
KOHL R ABI
Kohlrabi, which is also known as German turnip, isn’t a turnip at all. Rather, this funny-looking brassica is a cousin of cabbage, broccoli, cauliflower, sprouts and kale. Generally pale green in colour and sometimes purple, its mild, sweet flavour is somewhere between a turnip and a radish, with a crisp, crunchy texture. The young stem can be eaten raw in salads and slaws, while the leaves are cooked like cabbage and the bulb is delicious roasted whole. • For potato and kohlrabi soup, sauté onion, leeks and celery in butter, add ground asafoetida and medium curry powder to your taste, add chopped potatoes, kohlrabi and veg stock, season and simmer until tender, whiz with a stick blender and finish with lemon juice, double cream and chives • For a sublime slaw, slice kohlrabi bulb thinly, mix with finely sliced fennel and white cabbage, sprinkle over capers and dress with lemon vinaigrette • For a summer brunch, add finely diced kohrabi and apple to sizzling butter, season with salt and sauté until softened. Top with bacon and egg and serve with sourdough bread.
Bamburgh Castle has launched two anniversary beers dedicated to Lord Armstrong, who bought the castle 125 years ago and transformed it from a run-down shell into the restored stronghold it is today. Lord Armstrong Amber and Bebbanburg Gold are a collaboration between Alnwick Brewery and the descendants of the industrialist, scientist, inventor and benefactor, and William Watson-Armstrong - the fifth Armstrong to own the castle - says the beers mark a milestone year. Both beers are sold in the Bamburgh Castle gift shop priced £2.95 a bottle.
TO THE MANOR BORN Good luck to David and Natasha Corney, who have taken over the running of the landmark Manor House Inn at Carterway Heads. The pub with rooms is a renowned food destination in a spectacular spot on the Northumberland/ Co Durham border and is popular with walkers, cyclists and locals. David, who is a fully qualified chef, and his wife Natasha plan to continue the pub’s reputation as a food destination with new menus set to be announced in the coming weeks. Check the pub’s Facebook page for updates. The Manor House Inn Carterway Heads Shotley Bridge, DH8 9LX tel 01207 255 268 www.themanorhouseinn.com
PLOT TO PLATE
Wynyard Hall’s recently installed executive head chef, Michael Penaluna, is focusing his latest seasonal menus on a plot to plate philosophy drawn from the produce of the hotel’s renowned gardens. Michael, who also cures, smokes and preserves fresh produce himself, has a simple philosophy for his menus at the 2AA rosette Wellington Restaurant. “I like to keep my food product-driven with little technicality. I believe that the less you change a good product, the better it is,” he says. Wynyard Hall Stockton, TS22 5NF, tel 01740 644 811, www.wynyardhall.co.uk
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Open for Breakfast, lunch and dinner
OWN R U O Y K PIC
Lunch & Early Evening Set Menu Monday to Friday 12noon until 7pm
two courses | £10,95
FRUIT AT BROCKSBUSHES FARM Strawberries, Gooseberries, Raspberries, Blackcurrants, Redcurrants and Plums available to pick FRESH from our fields in season!
FARM SHOP & TEA ROOM Open from 9.30am - 7 days incl Bank Holidays Why not come along and enjoy a delicious Afternoon Tea in the Tea Room (2-4pm only) BROCKSBUSHES FARM SHOP & TEA ROOM Corbridge, Northumberland, NE43 7UB tel: 01434 633100 www.brocksbushes.co.uk
Côte Brasserie Newcastle 120 - 122 GRAINGER STREET, NE1 5AF
www.cote.co.uk/newcastle |
@brocksbushes
0191 731 4733
A Traditional British Pub in the charming village of Wylam
Newcastle_AppetiteAdvert_NoOffer_128x93.5mm.indd 1
For a more sociable and informal dining experience we are now serving small plates and sharing dishes
Why not try our Feast Menu - £25 per person A selection of our favourite small plates from our menu and specials on that day, designed for sharing.
A wide selection of beers, ciders and cask ales. A range of spirits and a fabulous wine list. Dog Friendly. Main Road, Wylam NE41 8AQ Tel: 01661 854538 www.theshipinnwylam.co.uk
Sit back, relax and enjoy your time on board The Ship
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1 Market Place, Corbridge Northumberland NE45 5AW Tel: 01434 633044 Open Monday - Thursday 7am - 5pm Friday - Saturday - Sunday 7am - 6pm
@GrantsBakery
08/07/2019 16:04:05
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 JULY MACKEREL Abundant in the North Sea at this time of year, have fun fishing for mackerel on one of the boats off Seahouses, then bake, grill, barbecue or pan-fry your catch. Mackerel is rich and well matched with a piquant partner such as gooseberry or rhubarb.
BL ACKFRIARS MASTERCL ASSES DATE: THROUGHOUT JULY AND AUGUST Fancy honing your culinary skills? The packed workshops programme at Blackfriars Restaurant in Newcastle includes masterclasses in cocktail making on Friday July 19 (£34.50), Spanish tapas on Saturday July 20 (£110), and local beer tasting on Thursday July 25 (£29). There’s also a chef’s table event on Friday July 26 (£65). Meanwhile, sister restaurant Dobson & Parnell is hosting a ladies’ lunch with a cocktail mixing demo on Wednesday August 21 (£24pp). For more info and to book your place, go to: www.blackfriarsrestaurant.co.uk/events
BERWICK FOOD & BEER FESTIVAL
DATE: SEPTEMBER 6-8 The Berwick Food & Beer Festival returns in September for another weekend inspired by the produce of the region. The event includes opening night in the beer marquee on Friday (5pm–10.30pm), followed by the food festival and beer marquee on Saturday and Sunday (Sat: 10am-5pm & noon-midnight, Sun: 10am-4pm & noon-6pm). There’s live music each day, plus a demo kitchen with leading chefs. www.berwickfoodandbeerfestival.com
MORPE TH FOOD & DRINK FESTIVAL DATE: OCTOBER 5 & 6 The seventh Morpeth Food and Drink Festival will serve up two days of events and the region’s finest food and drink, all in the town’s historic heart. Visit the website for the latest info. www.moreinmorpeth.co.uk/ events
LOGANBERRIES This blackberry/raspberry hybrid is in season earlier than the blackberry and is a fine precursor to its darker cousin in jam, pies, crumbles and fruit syrup. Sublime in sherry trifle and a fine partner for game and duck. SPINACH The ultimate fast food, stir through hot pasta with freshly grated parmesan and olive oil, enjoy in an omelette with ricotta, or sauté with anchovies for a sublime pairing.
AUGUST WILD RABBIT Wild rabbit is leaner and tastier than the farmed variety, with a subtle gamey flavour. It’s lean, so marinate it or wrap it in bacon to moisten it during roasting or barbecuing. Alternatively, braise it in stock and ale, or use instead of chicken in paella. BLACKBERRIES The most deeply flavoured of our summer berries and free in abundance in woodland, harvest and freeze berries whole (washed and thoroughly dried) to keep you going all winter in pies and crumbles. Sublime with game, blackberries are fantastic paired with roast grouse and pheasant. GREENGAGES These delicate, aromatic little plums are best eaten raw or made into a fool with crème fraîche or Greek yoghurt. Pair with vanilla and almond in a sponge, and with vanilla in jam.
VAL LUM AR T FE S T I VAL DATE: JULY 14 & AUGUST 4 Vallum is hosting two art festivals this summer with a chance to take part in free workshops and talks, plus take a tour of the Kitchen Garden. There’ll be street food from Flat Earth too, plus a chance to sample fabulous donuts and ice cream. The event runs 10am-4pm on both days. www.vallumfarm.co.uk
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LIFE IN THE KITCHEN
RHIAN CR ADD O CK Rhian Craddock, chef-proprietor of The Feathers Inn, Northumberland, shares dishes which have brought his pub multiple awards, including The Good Food Guide’s Local Restaurant of the Year 2019, The Good Pub Guide’s County Dining Pub of the Year 12 times 2007-2019, and The Michelin Guide Inspectors’ Favourite 12 times 2007-2019. The Feathers, High View, Hedley-on-the Hill, Stocksfield NE43 7SW, tel 01661 843 607, www.thefeathers.net DAUBE PROVENCAL INGREDIENTS 1kg beef in a piece (a cheap cut like shin, neck, clod or brisket) 1 head garlic, split in two ½ bottle red wine 3 onions, peeled and studded with a clove each 3 carrots, peeled and left whole 3 stalks celery, washed 200g smoked streaky bacon or pancetta in one piece large bouquet garni of herbs (thyme, bay, rosemary, marjoram, parsley) tied with string 1 tin peeled plum tomatoes, squished with your hands 350ml beef stock or water salt and black pepper METHOD Pre-heat oven to 130C/Gas ½. Rub the meat well with salt and pepper and place it and the rest
of the ingredients in an ovenproof casserole just big enough to hold everything, adding some more liquid if required. Cover with greaseproof paper then foil and place in the oven for 4 hours. Remove and allow the meat to rest for 20 mins in its winey bath, then put it on a serving dish and strain the sauce into a pan, pressing the vegetables well to extract their flavour. Skim the sauce to remove fat and season with salt and pepper. Moisten the meat with the sauce and serve the rest in a jug. A spoon is all that is needed to serve the meat. A green salad or some good bread would be my choice of accompaniments with - of course - a glass of Provençal red, Bandol for preference.
S TA R T E R S
‘Meat’ & greet! Appetite has been out and about, presenting the first of a series of new ‘Meat’ & Greet events at Tomahawk steakhouse on Newcastle Quayside. Aimed at food and beverage businesses as well as enthusiastic foodies, we had a lovely time at the event, which brought together food producers, retailers, restaurateurs and café owners along with a select band of Appetite readers. We heard all about the science behind Tomahawk’s famous Himalayan salt dryaged beef and also got to try it in a variety of guises. The second event in the series, which focuses on the rise of street food, takes place at The Biscuit Factory in July, where guests will hear from Tim Monkhouse, co-founder of Papa Ganoush; Emma Wass, co-founder of Chucho’s; and Tom Gostling, head of events at The Biscuit Factory. Watch this space for more events in the coming months.
ME AT AND GREE T !
l-r Jane Pikett, editor, Appetite magazine, Emma Branscombe, general manager, Tomahawk Newcastle
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EXPERIENCE
BRUNCH IN THE LUXURY OF WALWICK HALL
WITH A PARADE OF DELICIOUS SWEET AND SAVOURY CHOICES AVAILABLE, OUR NEW BRUNCH MENU HAS GOT SOMETHING TO SUIT EVERY TASTE. SAMPLE FRESH SEASONAL FRUITS, FLUFFY BLUEBERRY PANCAKES WITH BANANA AND MAPLE SYRUP OR OUR FLAVOUR-FILLED BREAKFAST FLATBREAD SERVED WITH THE PERFECT COMBINATION OF AVOCADO, CHERRY TOMATOES, FETA AND POACHED EGGS. ON THOSE BALMY SUMMER DAYS, CHOOSE TO ENJOY YOURS AL FRESCO ON OUR TERRACE WHERE YOU CAN ENJOY BEAUTIFUL PANORAMIC VIEWS OF THE TYNE VALLEY. OUR BRUNCH MENU IS SERVED MONDAY TO SATURDAY FROM 10AM TO 12NOON. TO BOOK, PLEASE VISIT WWW.WALWICKHALL.COM
HUMSHAUGH, HEXHAM, NORTHUMBERLAND. NE46 4BJ. T 01434 620 156 WWW.WALWICKHALL.COM
IN THE GARDEN
S TA R T E R S
HOT NE WS Vicky Moffitt of Vallum Farm on Hadrian’s Wall, shares the trials and tribulations of the Kitchen Garden which supplies produce to the farm’s tea room, restaurant tipi, wedding and events venue. Vallum, Military Road Newcastle, NE18 0LL tel 01434 672 652, www.vallumfarm.co.uk Oh my goodness…this weather! I’m sure the cherries aren’t usually so early, yet we have them dropping from the tree. The challenge is always to get them before the birds and wasps so we can preserve them in delicious jams and coulis. It’s all go in the Kitchen Garden, where not only is everything growing at a rate of knots, but we also have a melée of new chicks - three black and one yellow. It’s not clear which hen or hens are mother, as they’re all clucking around the little ones, which is lovely. They enjoyed the visit of a French student called Max, who was with us on work placement for a couple of weeks and fed the hens every day, in addition to walking the dog and helping with all our events. I don’t know what we’re going to do without him. Mark is planting out in the Kitchen Garden and taking down the electric fencing and putting something more permanent up as the hares are abundant. Sky (our whiplington / scrappy
lurcher) has been going crazy to the point of me being able to hear her heart beating outside her body! She escaped last week, scrambling straight over my knees and out as I opened the car door. Silly creature... Our yard-en is doing well, the Alpine strawberries in abundance and the herbs bursting out of their tubs. We also have a new crop of micro-cresses this week, which are wonderful. We picked rosemary and self-seeded violas to decorate a christening cake last week. Gill baked carrot, lemon drizzle and Victoria layers, which we stacked and decorated with a little whipped butter icing for a naked finish. It was pretty and delicious. I’m off to Cornwall to visit the Eden Project with my daughter Phoebe next week. The food down there is so good and our trip will make for much-needed R&R before the balancing act of weddings, christenings, private parties and school holidays on the horizon. Here’s to an abundant summer...
CLOSE C OMPE T IT ION Michelin-starred North East chef James Close is in the running for one of the biggest honours in the culinary world. The chef patron of the 2 Michelin star Raby Hunt at Summerhouses near Darlington is a candidate for the world Chef Top100 at the Best Chef Awards in Barcelona in September. Other world-renowned names who have featured on the list include Rene Redzepi of Noma in Copenhagen and last year, only two British names made it through – Heston Blumenthal and Clare Smyth.
Acorn Dairy’s Caroline and Graham Tweddle
MO OS OF T HE BRE WS North East dairy producer Acorn Dairy has teamed up with champion barista Joe Meagher of Flat Caps Coffee and Rounton Coffee Roasters to launch an innovative new product for the coffee trade. Acorn’s Barista Milk is blended for silky-smooth, long-lasting micro-foam with an optimised fat and protein ratio – essential ingredients in the finest brews. Joe says: “I wanted milk that would optimise the coffee presentation with great latte art and micro foam while allowing for the delicious coffee flavours to work well with the milk, rather than be masked by it. This milk does that perfectly.”
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S TA R T E R S
FISH
MOR O C C AN-SPICED MACK EREL WIT H TOMATO AND ONION REL ISH Jack Catherall, 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
Serves 2
TO A T E A Richard Allen, executive chef at Rockliffe Hall’s 4AA rosette restaurant The Orangery, has launched an indulgent new afternoon tea experience. Examples from the menu include Wagyu beef, Yorkshire Relish and caramelised onion brioche, warm Whitby crab and Wensleydale cheese tart with garden chard, chocolate eclair, salted caramel and gold leaf, pistachio and olive oil cake, and raspberry shortbread with Rockliffe estate honey and candied lemon. The Orangery High Tea is £35 per person and is available every day 1pm-3pm. Rockliffe Hall, Hurworth-on-Tees, Darlington, DL2 2DU tel 01325 729 999, www.rockliffehall.com
INGREDIENTS For the tomato and onion relish: 1 tsp fennel seeds 1 tsp cumin seeds 2 tsp ground cinnamon 1 tbsp vegetable oil 5 peeled plum tomatoes, chopped 2 medium onions, chopped 3 tbsp light brown sugar 1 tbsp black onion seeds 1 tsp chilli flakes For the mackerel: 400g natural yoghurt 15g ras el hanout spice mix 2 cloves garlic, minced salt 4 large fillets mackerel (180g-200g per fillet) vegetable oil fresh coriander METHOD For the relish: Toast the spices in vegetable oil for 30 secs on a light heat. Add tomatoes, onions and sugar and keep on
a light heat while the tomatoes and onions break down and start slowly caramelising. Cook until most of the liquid has evaporated, take off the heat, add the onion seeds, set aside to cool then chill. For the mackerel: Pour the yoghurt into a mixing bowl, add the ras el hanout and the garlic. Mix well with 1 tsp salt. Take the mackerel fillets and lightly score the skin with a sharp knife. Place on a tray, spoon yoghurt mix onto both sides and set aside to marinate for 15 mins. Heat a large non-stick pan to a medium temperature, add a splash of oil and carefully place mackerel into it, skin side down. If the fish curls up, lightly press it, turn the heat down and wait for it to relax. Flip the fish, remove the pan from the heat and leave the fish to rest in the pan. Serve with tomato and onion relish and fresh coriander.
BE OUR GUE S T The Courtyard licensed café at Alnwick Castle is opening on selected Saturday evenings for a series of dining events this summer. Alnwick Castle head chef Craig Harvey leads the kitchen at the recently refurbished venue, where the menus focus on local produce. Confirmed dates so far are: Saturday July 20, Saturday August 31, Saturday September 28 and Saturday October 19, 7pm- 9pm. Booking is essential via email to events@alnwickcastle.com or by phone, tel 01665 511 086. Alnwick Castle, Alnwick, NE66 1NQ, www.alnwickcastle.com
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BOOKS
S TA R T E R S
BO OK S F OR C O OK S Helen Stanton of Forum Books in Corbridge offers her pick of the latest food books SCANDI BITES Trine Hahnemann Quadrille £10 Often billed as Denmark’s Delia, Trine’s cookbooks are damn good and this perfect little one includes more than 60 sweet and savoury snacks, treats, bakes and smorrebrod. From cardamom buns to honey bombs, summer raspberry eclairs to salmon and horseradish snitter and open sandwiches. Enjoy! TIN CAN COOK Jack Monroe Bluebird £6.99 With more than 75 store cupboard recipes using tinned food that is straightforward, sustaining and darn delicious - Catalan fish stew, black bean daal, rhubarb and custard crumble - whether a student, a camper, or confident home cook this does exactly what it says on the tin - sorry! Grab your tin opener! THE BOOK OF PRESERVES Pam The Jam Bloomsbury £20 Pam is the UK’s leading expert and this book has it all from jam to curds and fruit cheeses to pickles, rye jam and ketchup - smoky beet-chup oh yes! Much more than just a neat rhyme, Pam dials down the sugar and ups the flavour. Thank you ma’am! THE TINY MESS Maddie Gordon, Mary Gonzalez, Trevor Gordon Ten Speed Press £18.99 This beauty is a glorious and envy-inducing book from California - a collection of recipes and stories from small kitchens in sailboats and trailers, tree houses and cottages. A treat! KILLING IT Camas Davis Picador £9.99 Not a cookbook, but a fantastic memoir, telling Camas’ story of leaving the US for Gascony in France to learn the art of butchery. Here she also learns the art of eating and drinking well surrounded by farmers, producers, and cooks and eating the world’s least processed and most lovingly made food. Bon appetit! Forum Books, The Chapel, Market Place, Corbridge, NE45 5AW tel 01434 632 931, www.forumbooksandkids.com
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NE W F OR OL D BOAT HOUSE Fish-lovers’ favourite The Old Boat House on Amble harbour has had a £210,000 facelift, including an extension which more than doubles its once tiny interior. There’s also a new café/bar area at this popular kitchen, which was crowned Coastal Fish Restaurant of the Year in the 2016 and 2017 Fishing News Awards. Owners Martin and Ruth Charlton and their team can now serve 80 diners inside and 50 outside at the Old Boat House. Meanwhile, while they still have the nearby Fish Shack, they have given up the management of The Boat House in Blyth and La Famiglia in Amble. The Old Boathouse, Amble Harbour, NE65 OAP, tel 01665 661 301, www.boathousefoodgroup.co.uk
WHAT A CATCH Tomahawk’s latest restaurant in Ponteland is proving a big hit since opening in June. Having taken over the former home of Catch on the A696 north of the village, Tomahawk is serving up the Himalayan salt dry-aged steaks that have won the restaurant group praise. The restaurant with rooms is open daily. Tomahawk Steakhouse, A696 Higham Dykes, Ponteland, NE20 0DH, tel 01661 881440 www.tomahawk-steakhouse.co.uk
GREEN SCENE North East-based GM Packaging is continuing to grow its range of ecofriendly food products with a new range for use across the industry. Based in North Shields, the company sources everything from paper straws and cups to food boxes, bowls, bags, cutlery, crepe cones, ice cream tubs and more – all produced in ecofriendly materials. www.gmpackaging.co.uk
RESTAURANTS ACROSS THE NORTH EAST AT PONTELAND HUSTHWAITE / YARM / POTTO AND NEWCASTLE QUAYSIDE
TOMAHAWK-STEAKHOUSE.CO.UK
B UXTXCXHXE R
S TA R T E R S
MARINAT ED FL ANK S T E AK OF BEEF WIT H R OSEMAR Y AND R O CK S ALT WED GE S 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 At Blagdon, we love the more obscure cuts and enjoy giving them a new, and in this case seasonal, twist. Flank steak is perfect for grilling and this simple marinade really brings out its best... INGREDIENTS 1kg flank steak 3 cloves smoked garlic, crushed 120ml olive oil 60ml soy sauce 75ml red wine vinegar ½ tsp cracked black pepper 1 tbsp Dijon mustard 1½ tbsp Worcestershire sauce ½ lemon, squeezed For the wedges: 2kg floury potatoes, cut into wedges with skin on 2 tbsp olive oil handful chopped rosemary 2 tbsp sea salt
METHOD Mix the garlic, oil, soy sauce, vinegar. pepper, mustard Worcestershire Sauce and lemon in a bowl and add the steak. Put in the fridge to marinate for at least 6 hours. Once marinated, cook steak on a grill or BBQ as desired. Pre-heat the oven to 200C/Gas 6. Place the potato wedges in a bowl with the oil, salt and rosemary and mix to coat the potato. Roast in oven for 30 mins.
R O OMS WIT H A VIE W Beadnell Towers hotel is open for business following a £3m refurbishment to create 18 bedrooms, a restaurant, private dining room and heated terrace showcasing the best of Northumbrian food. Home to a modern open kitchen and British-inspired menus across breakfast, lunch and dinner, local food stars here, from Lindisfarne oysters to Northumbrian beef to North Sea scallops and mussels. Beadnell Towers, The Wynding Beadnell, Northumberland NE67 5AY, tel 01665 721 211, www.beadnelltowers.co.uk
Teresa and Duncan Peters of Relish Publications with Richard Allen of Rockliffe Hall at the launch
RE AD AL L ABOU T IT Relish Publications has launched its latest recipe book, Relish North East and Yorkshire Volume 3, with an event at Rockliffe Hall Hotel. Chefs from 21 acclaimed restaurants attended the event, representing the diverse mix of venues, from cosy pubs to fine dining establishments, showcased in the book. Among the leading chefs at the event were Richard Allen, executive chef of Rockliffe Hall, and Michael Wignall, who provides the foreword for the book and recently returned to the region to take over The Angel at Hetton. www.relishpublications.co.uk
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S TA R T E R S
CHEF
IN F UL L SWING 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 all go for the summer season. Peace & Loaf Jesmond Road, Newcastle, NE2 1LA tel 0191 281 5222, www.peaceandloaf.co.uk
HE ALT H K ICK A healthy deli serving a fresh menu of salads, sandwiches and cold meats has opened in Enterprise House on the Team Valley trading estate in Gateshead. The first joint business venture for friends Emilia Keladitis, Chloe Lewis and chef Richard Sim, Sim’s Kitchen is open 7am-3.30pm, Monday to Friday. Using fresh, seasonal and local ingredients, the deli offers various breakfast options, a daily selection of sandwiches, salads and cuts of slow roast meats and fish along with speciality cakes that incorporate vegetables and healthier alternatives. Sim’s Kitchen, Unit 20 Enterprise House, Kingsway North, Gateshead, NE11 0SR www.simskitchen.co.uk
It’s been a busy summer so far at Peace & Loaf and the team in the kitchen and front of house have been absolutely smashing it. We’ve got a great group of people here, all of whom are passionate about what we do. I can’t thank them enough for all the effort they’ve been putting in over the last few months. We’re a proper team at Peace & Loaf and it’s great to be part of it. In the kitchen, we’re in full summer swing with some of my favourite produce coming in. Some things are only around for a week or two, but we’re putting together some phenomenal dishes thanks to our suppliers. Hamish and Vanessa Dow have got some amazing stuff coming out of their allotment in Heaton right now, from herbs and little edibles right through to some absolutely cracking veg. We’ve got some lovely fish coming in from Collingwood’s on North Shields Fish Quay too. The warmer weather brings out some really great fish, which we like to showcase whenever we get our hands on it. We’ve got a lovely halibut dish on at the moment with hazelnut mayonnaise, shiitake mushrooms and cabbage. The dish has nice Chinese notes, which are really interesting. We’ve also got striped bass on the menu at the moment, which is a really interesting fish with a great flavour. The Middle White pork is fantastic right now too. That’s coming in from William Peat in Barnard Castle; he’s an excellent butcher who I absolutely love working with. There’s a lot of colour on the plates right now too with things like the Jolly Jester marigolds coming through along with all the little edibles which are at their absolute best right now. There’s so much coming through every day, it’s hard to remember them all but we’re putting it all to good use! It’s an exciting time, as ever, all the guys are in top form and we’re all looking forward to the rest of the summer. Until next time…
BY T HE SE A SIDE Sunderland’s seaside could become home to a new leisure hub as part of a wider plan to regenerate the area, with the company behind Newcastle’s STACK ready to apply to be part of the development. Danieli Holdings is set to submit applications for a leisure space that could see it trading in the city by the end of this year. If given the green light, STACK will occupy land opposite Seaburn’s promenade, offering food, drink and family-orientated entertainment.
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JUST GO..!
Take 5
Seeking foodie inspiration? Here are our five favourite things of the moment...
BIG G F O ODIE FRIDAY Chucho’s
Mexicatessen
AR T IS AN SO CIAL For the perfect midweek pick-me-up, get yourself to Artisan Social at The Biscuit Factory - the new Wednesday gathering featuring street food in a variety of styles, from Indian and Greek to vegan American dinerstyle. Taking place 4pm-8pm every Wednesday until August 28, the changing weekly line-up includes The Little Fishy (July 24), Mexicatessen (July 31)Grumpy Panda (August 7) and Lola Jeans (August 28). Summer drinks are served and there is late-night shopping in The Biscuit Factory gallery. The Biscuit Factory, Stoddart Street, Newcastle, NE2 1AN tel 0191 261 1103, www.thebiscuitfactory.com
THE RED LION We love a trip out to a proper country pub, and this 18th Century former coaching inn is just that – cosy, loved by the locals and purveyor of fine ales and homemade food. Sitting pretty much half way between Edinburgh and Newcastle near Wooler, we go here for the homemade bread, the whitebait, the burger with chorizo, and the sublime Doddington’s cheese board. Main Road, Millfield, NE71 6JD tel 01668 216 224, www.redlionmilfield.co.uk
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S ALT WATER C AFÉ Café by day and stylish bistro in the evening, Salt Water Café in Beadnell showcases local produce including fish and seafood landed at Seahouses and Beadnell, Northumbrian meat, and game from the Cheviots. Start the day with eggs Benedict for breakfast, move on to a club sandwich for lunch, treat yourself to an indulgent afternoon tea, and enjoy a seafood platter for supper. The Wynding, Beadnell, NE67 5AS tel 01665 722 899, www.saltwatercafe.co.uk
The Bigg Market’s traditional Friday market is back on the last Friday of July, August and September. Food on the market menu ranges from burgers to, pizza to curry, with nine vendors filling stalls 11am-3pm on the newly refurbished Bigg Market. Vendors include Stack, Geordie Banger Co, Papa Ganoush, Chucho’s, Simply Greek and Curry Rolls. Forthcoming dates are July 26, August 30, and September 27. For info, go to www.ne1biggmarket.co.uk
BRIDGE TAVERN
Under the Tyne Bridge just off Newcastle Quayside, this gastropub is known for its contemporary comfort food and impressive array of real ales, including those from its own microbrewery. The kitchen turns out excellent bar snacks, lunch and evening meals using local ingredients. Eat in the cosy comfort of the pub or on the terrace under the span of the bridge. Akenside Hill, NE1 3U tel 0191 261 9966 www.thebridgetavern.com
TASTE THE SUMMER AT BLAGDON
ALL YOU NEED TO ENJOY THE SUN! • Huge range of delicious meats for the BBQ - burgers, sausages, skewers, steaks - choose from beef, pork, lamb, chicken and venison. • Handmade quiches and puddings from our own Bakehouse • Local and English fresh seasonal fruit and vegetables • Wine, local beer and charcoal
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
NE R ME DE GE UNANA M
W
NT
Tr anquility at the Linden Tree Pub
Situated in the heart of Northumberland, the Linden Tree Pub offers a relaxed environment to enjoy classic pub food and vibrant fresh dishes in an oasis of calm. Take advantage of the summer sunshine by choosing a table on our patio. Family friendly - Open 7 days - Free parking - Puppy paws welcome!
10% off your food bill when quoting Appetite for Linden
A traditional Countryside Inn where a warm welcome awaits from David, Natasha and their team! • FRESHLY PREPARED HOME COOKED FOOD AVAILABLE EVERYDAY • FAMILY AND DOG FRIENDLY • PERFECT LOCATION FOR CYCLISTS AND WALKERS • COSY EN-SUITE ACCOMMODATION
SUMMER SPECIAL
Half price childrens meal with every full priced adults main course (Valid until 31st August offer excludes Sundays) T&C’s apply* Open 7 days from 12 noon Food served: Mon to Fri 12-3pm & 5pm-9pm, Sat 12-9pm and Sun 12-4pm
Longhorsley, Morpeth, Northumberland, NE65 8XF Tel: 0344 879 9084 www.macdonaldhotels.co.uk/LindenHall
THE MANOR HOUSE INN, CARTERWAY HEADS, DH8 9LX • TEL: 01207 255268
EMAIL: THEMANORHOUSEINN@AOL.COM • WEB: WWW.THEMAORHOUSEINN.COM *CHILDRENS MENU ONLY. NOT INCONJUNCTION WITH ANY OTHER OFFERS.
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REVIEW
Sundae best Beth Dowd heads to the coast and a treat trip to the famous Spurreli ice cream parlour in Amble Legendary is an over-used word, but when applied to Spurreli ice cream parlour in Amble, it is entirely fitting. A Northumberland institution with awards so numerous they are impossible to list here, you may have to queue to get in at busy times, but it is always worth it. Amble is a popular little seaside town, and Spurreli’s ice cream counter is a destination in its own right, packed with homemade flavours so good, holidaymakers often visit every day of their stay. There’s something for every taste - Sweetiepie for the young at heart, double strawberry for the traditionalist, mango sorbet for the grown-ups. They’re all sublime - hence all the awards - and equally magical in cone or tub, with toppings or unadorned. The parlour is on the site of a once busy boatyard. Then Nick Spurr set up Spurelli in 2010
and made it the best ice cream place for miles around. We’re glad he did, if only because if he hadn’t we’d have never tasted an exquisite sharing sundae, served with two spoons so you can fight your opponent to the bottom. This Cookie Rock Bottom Sundae, with sticky toffee and vanilla ice cream, mini cookies and marshmallows, will stay long in the memory, as will the hot chocolate we had with it, the cheese scone which preceded it, and the rum and raisin ice cream which followed it. The parlour, with its relaxed lounge vibe, indulgent cakes and excellent coffee, is also home to a sublime dairy-free chocolate gelato and a selection of gluten-free treats, so everyone can enjoy a visit. Which sets me thinking... whatever will we have to try next?
Classically French... • LUNCH 3 Courses £17.95 Mon-Sat 12-2pm • EARLY BIRD 3 Courses £18.95 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
SPURRELI, THE OLD CHANDLERY, COQUE T STREE T, AMBLE TEL 01665 7 10 890, WWW. SPURRELI.COM appetitemag.co.uk
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Everything a farm shop should be... NORTH ACOMB FARM SHOP ARE PROUD TO OFFER THE BEST ABERDEEN ANGUS BEEF, QUALITY MEAT, FRESHEST DAIRY PRODUCE AND VEGETABLES.
ORDER YOUR SPRING LAMB AND BBQ MEAT - CALL IN FOR A COFFEE, CAKE AND A 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
A PERFECT LOCATION
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.
AFTERNOON TEA FOR TWO WITH A GLASS OF FIZZ FOR £30
CARRYING PACKAGING FORWARD GM Packaging are dedicated to helping you provide the greenest options for your customers. From sourcing UK exclusive eco bowls to working with international suppliers we want you to have the best eco friendly selection of packaging to suit all of your business needs, whether you want recyclable, compostable or biodegradable. We stock items such as; paper straws, hot and cold cup selections, food boxes, bowls, bags, cutlery, crepe cones, ice cream tubs and so much more.
GIFT VOUCHERS AVAILABLE
Why not give us a call for more information or simply pop in soon?
Station Road, Rothbury, Northumberland NE65 7QH
01669 622900
stay@coquetvale.co.uk www.coquetvale.co.uk
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Unit B7 Hamar Close, Tyne tunnel trading estate, NE29 7XB. Tel: 0191 296 2007 Email: sales@gmpackaging.co.uk Office: Mon-Thur: 8.30am - 5.00pm, Fri: 8.30 - 4.30pm Trade Counter: Mon-Thur: 9.30am - 4.00pm, Fri: 9.30am - 3.30pm
REVIEW
A grand day out Dean Bailey escapes to the country with a visit to Walwick Hall, Northumberland
When it comes to grand settings, Walwick Hall has it all. Just along the road from Chesters Roman fort, this Grade II-listed mansion sits high above the Tyne north of Hexham, its handsome gardens falling away from the dining room windows to the valley beyond. While the view is breathtaking, there is also beauty in the attention to detail here. The kitchen garden is laid out in precise rows, its precision lines more art installation than veg plot. Herbs flourish in one bed while clumps of chard and arrow-straight lines of carrots stand to attention in another, as if primed for their journey to the kitchen. The grandeur continues inside where, the antithesis of stuffy, oldfashioned country hotel, Walwick is bright, modern and classically beautiful. The service is superb yet at the same time relaxed, chatty and casual. Every staff member we meet seems to love being here. As for the food, head chef
Steven Murray’s contemporary fine dining style suits the hotel perfectly, his innovative twists and occasional culinary curiosities marking an accomplished, confident offering. Sublime Isle of Mull scallops are treated to an impeccable partner of smoked butter hollandaise, while chicken liver paté is a pot of silky contentment accompanied by home-baked bread and glorious bone marrow butter. The menu is dedicated to the produce of the hotel’s garden, the farms and game shoots on its doorstep. We have pork exquisitely presented three ways - roast fillet, crispy belly and glazed cheek attended by an elegant cauliflower purée and refreshingly zippy apple and port sauces. Meanwhile, honey-glazed duck breast with orange, carrots, leeks, piquant pickled grapes and a much-savoured breaded foie gras is a masterclass in flavour, texture and serendipitous combinations;
the pink duck a succulent contrast to the crunch of the foie gras’ breadcrumbed coating, the lightly pickled grapes cutting through the richness of the dish. Mojito sorbet with fresh mint refreshes the palate between courses, and we move to a rainbow of colour presented by sweetly smoky charred peach alongside verdant lemon verbena sponge and divine streusel crumb. On the other side of the table, a vibrant pink tower of strawberry choux is filled with vanilla bavarois and accompanied by another excellent sorbet, this time melding strawberry and a Szechuan pepper which makes the berries sing. Three courses plus drinks comes to just over £90, which is ridiculously good value for food at this level, expertly served in lovely surroundings. There can be few finer places to escape daily life than this - a triumph in modern country escapism.
WALWICK HALL HUMSHAUGH HE XHAM, NE46 4BJ TEL 01434 620 156 WWW.WALWICKHALL .COM appetitemag.co.uk
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COOK!
Indian summer
The team at Dabbawal, Newcastle share their tastes of the summer Photographs: Nicky Rogerson Dabbawal is the UK’s original street food pioneer, its two buzzing Newcastle restaurants and its container at By the River Brew Co on Gateshead Quayside serving up the tastiest Indian street food this side of Mumbai. Enjoy these recipes created for you by the Dabbawal team and imagine yourself transported to the sub-continent. Dabbawal - High Bridge, Newcastle • Brentwood Mews, Jesmond By the River Brew Co, Gateshead www.dabbawal.co.uk
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COOK!
H A R I YA L I CHICKEN TIKKA Serves 2 INGREDIENTS 500g boneless chicken breast cut into 8 pieces 1 tsp salt 1 tbsp garlic and ginger paste 2 tsp lemon juice, freshly squeezed 2½ tbsp natural yoghurt handful fresh mint leaves handful fresh coriander leaves 4/5 green chillies 2 tbsp oil ½ tbsp cumin powder ½ tbsp coriander powder 4/5 garlic cloves METHOD Mix the salt, garlic and ginger paste and lemon juice together, rub over the chicken and leave to marinate for 30 mins. Place the remaining ingredients in a blender and blitz into a thick paste. Cover the chicken in the paste and pan fry in a little oil for 15 mins, turning regularly, until cooked through.
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COOK!
GARLIC CHILLI MUSHROOMS Serves 2 INGREDIENTS 2 tbsp olive oil 2 shallots or ½ onion, sliced thinly ½ banana chilli, sliced, or ½ tsp chilli flakes 150g cremini/Swiss brown mushrooms, sliced 200g oyster mushrooms, halved or cut into thirds depending on size 20g butter 1 tsp grated lemon zest 100g enoki mushrooms 3 cloves garlic, sliced 1 tsp sea salt 2 tbsp lemon juice METHOD Preheat a large frying pan over a high heat (it’s important the pan is hot before you start so that the mushrooms grill rather than stew). Add olive oil, shallots, chilli, brown and oyster mushrooms. Cook over a medium/high heat for 10 mins, stirring a few times and adding half the butter after 5 mins. After 10 mins, add the lemon zest, the remaining butter, enoki mushrooms and garlic – free up a space in the middle of the pan for the enoki mushrooms so they can brown slightly. Season with salt and add the lemon juice. Cook for 3-4 mins, stirring a couple of times. If it looks like the mushrooms haven’t browned enough, turn up the heat for the final minute or two.
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COOK!
F RU I T C H A AT Serves 2 INGREDIENTS 2 oranges 2 apricots, pitted 2 medium green apples 1 peach or nectarine, pitted 12 cherries, pitted 10 blackberries 2 tsp chaat masala 2 tbsp fresh mint leaves, coarsley chopped METHOD
Remove skin and pith from the oranges, cut into cubes and place in a large bowl. Cut apricots, apples and peach into slices and add to the bowl. Slice the cherries and add to the bowl. Add the blackberries and chaat masala, toss to combine and leave for 5-10 mins. Add the mint, mix gently and serve.
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COOK!
BENGALI CHICKEN CURRY Serves 4 INGREDIENTS 2 tsp olive oil 2 large onions, diced 1 tbsp garlic and ginger paste 2 large tomatoes, diced 1 tsp cayenne pepper 1 tsp curry powder 1 tsp garam masala 1 tsp ground turmeric 1 tsp ground cumin 4 skinless, boneless chicken breast fillets in bite-size pieces 8 tbsp fresh coriander, chopped holy basil leaves, to garnish
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METHOD Heat oil in a large frying pan over a medium heat. Add onions and cook, stirring occasionally, for approx 5 mins until translucent. Add garlic and ginger paste and cook for 5 mins. Reduce heat, add tomatoes and cook for 5-10 mins. Add spices and cook for 5 mins. Add the chicken, cover and simmer, stirring occasionally, for 10 mins. Add coriander, simmer for another 10 mins. Serve garnished with holy basil.
COOK!
OKRA FRIES Serves 2 INGREDIENTS 250g okra oil for frying 60g gram flour ½ tsp turmeric powder ½ tsp red chilli powder 4 tsp chaat masala salt 1 lime, juice micro basil leaves, to garnish red chillies, to garnish METHOD Wash okra and dry thoroughly.
Remove the stem of each okra and slice thinly lengthwise. Put in a large bowl and sprinkle over all the dry ingredients, except the salt. When you’re ready to cook, season with salt just before frying (you leave it until the last minute or the okra will release water and go soggy). Add 2-3 tbsp oil to a deep skillet and heat over a medium heat. Add the okra, cook for 3 mins until crisp and golden, garnish and serve.
ROAST BUTTERNUT S Q UA S H AND CUMIN Serves 4 INGREDIENTS 1 butternut squash, peeled, seeded and cut into cubes 2 tbsp olive oil 2 tsp ground cumin 1 tsp paprika 1 tsp chilli powder salt lemon or lime juice to taste fresh coriander and/or sliced spring onions, to garnish
METHOD Preheat oven to 200C/Gas5. Line a baking sheet with parchment or foil. Toss the squash with olive oil, cumin, paprika, chilli powder and a big pinch of salt. Spread onto the baking sheet in a single layer. Roast for 30 mins, stirring once after 15 mins. Sprinkle with more salt if needed. Top with lemon juice, coriander and spring onions and serve.
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HOW TO…
Barbecue!
‘Tis the season to light the barbie, but do you really know what you’re doing? Jane Pikett serves up some hot tips... We love a barbie in our house (well, garden…) to the extent that we have a home-built permanent structure dedicated to the purpose. There’s nothing quite like the barbie lit, beers on ice and the cricket on the radio, but are you actually doing it right? Well, first off, if you want the true taste of the barbie, don’t use a gas grill, as you might as well just use your kitchen cooker. Do, on the other hand, use charcoal and wood chips because the smoke is an ingredient in itself. If you are using wood chips, soak them in water for a few hours, drain and then wrap in foil and put them in the coals. The water will make them
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smoke, which gives a wonderful depth of flavour. Assuming you’re not a fan of burnt offerings, barbecue heat should be low and the cooking slow, which is how you ensure everything is cooked through. So, light the barbie 40 mins before you want to cook and let the flames die down and the coals go white before you start cooking. To gauge the temperature, place your open palm about 5 inches above the grill rack; the heat is high if you have to move your hand in 2 seconds, medium if you have to move your hand in 5 seconds, and low if you have to move your hand in 10 seconds.
Marinate your meat to tenderize it, and take it out of the fridge half an hour before you cook it to allow it to reach room temperature. Don’t add salt until the meat is cooked, otherwise it will become dry and tough, as the salt draws away moisture. It’s important to keep the juices in the meat, so don’t stab it – turn it carefully using a spatula. And let it rest for 10 mins before you serve it. To reduce the amount of browning or blackening of meat, only apply barbecue or other tomato-based sauces containing sugars in the last 10 mins or so. Now, try these recipes...
HOW TO‌
BARBECUED A S PA R AG U S W I T H SALSA VERDE Serves 4 + 1 small jar INGREDIENTS ½ garlic clove 2 tbsp red wine vinegar 4 anchovies in oil (not salt) 30g flat leaf parsley leaves 30g basil leaves zest of 1 lemon 2 tbsp capers 150ml olive oil salt and freshly ground black pepper 2 echalion shallots 500g asparagus METHOD For the salsa, place garlic, vinegar,
anchovies, parsley, basil, lemon zest, capers and olive oil in a blender, blitz until combined but still coarse and season with salt and pepper. Store in a sterilised jar until needed. Chop echalions lengthways into quarters, drizzle with olive oil and cook on a hot barbie until tender and slightly charred. Trim and lightly oil the asparagus spears and barbecue for 2-3 mins until charred. Arrange asparagus and echalions on a plate, spoon over salsa and serve.
BARBECUED CORN COBS WITH SHALLOT BUTTER Serves: 6 INGREDIENTS 100g butter, softened 2 shallots, finely grated 20g fresh mixed parsley, chives, rosemary salt and freshly ground black pepper 6 corn on the cob
Credits: www.britishasparagus.com and www.ukshallot.com
METHOD Put the butter in a bowl, stir through the shallots and herbs and season well with salt and pepper. Rub butter all over each corn cob and barbecue for about 15 mins, turning frequently, until lightly charred. Serve immediately with more of the butter.
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HOW TO‌
Credit: www.ukshallot.com
BA R B E C U E L A M B F L AT B R E A D S Serves: 4-6 INGREDIENTS 6 skewers 600g lamb leg steaks in bite-sized pieces 2 tbsp olive oil 1 lemon, zest and juice 3 cloves garlic, crushed 2 tsp dried oregano 6 shallots, peeled and quartered salt and freshly ground black pepper To serve: 6 flatbreads, wraps or pitta bread 200g tub tzatziki sliced tomato and cucumber
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METHOD If you are using wooden skewers, soak in water for 30Â mins before using. Put the lamb in a bowl and mix with the olive oil, lemon zest and juice, garlic and oregano. Season with salt and pepper, stir well, cover with cling film and refrigerate for min 2 hours. Thread lamb and shallot quarters onto the skewers and grill on a very hot barbecue for 8-9 mins, turning occasionally. Meanwhile, wrap flatbreads or pittas in foil and warm on the grill. To serve, put the meat and onions on the centre of each flatbread or inside each pitta. Top with tzatziki, cucumber and tomato.
Our Terrace Is The Perfect Spot For Alfresco Dining PureKnead Artisan Bakery sells a range of high quality bread, cakes & coffee, all made with quality ingredients and attention to detail and design. The award-winning restaurant is at the very heart of the hotel and our fixed price dinner menu offers real value for money. The private dining room with its own bar is perfect for celebrations whether its a special birthday or a milestone anniversary. Sunday menu served all day 12pm-9pm - perfect for a late lunch Lunch, earlybird and dinner menus - see website.
www.eslingtonvilla.co.uk 8 Station Road, Low Fell, Gateshead NE9 6DR | 0191 4876017
T: 07964 864 181 | www.pure-knead.co.uk hello@pure-knead.co.uk 152 Park View | Whitley Bay | NE26 3QW Follow us on Facebook and Instagram for bakery updates purekneadwhitleybay purekneadwhitleybay
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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M CO
E ALONG T O
MORPETH Morpeth
FOOD & DR NK
M A R K E T EVERY WEDNESDAY 9AM-3.30PM
2019
FESTIVAL Sat 5th & Sun 6th Oct
FARMERS MARKET EVERY FIRST SATURDAY OF THE MONTH Morpeth Town Council
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THE LOW DOWN
Flower power Everyone’s growing their own fruit and veg these days, but how adventurous are you when it comes to serving up garden flowers for dinner? Nettle soup? Tick. Nasturtiums on salad? Got it. Tulip canapés? Hang on, what? Okay, it sounds a step too far down the too-cool-for-culinary school road, but it turns out that tulip petals topped with dips make surprisingly good party snacks. So, next time you’re looking to add a little floral adventure to your dinner, look beyond your veg patch to your flower beds. Here’s some inspiration for you (with thanks for the science stuff to the edible flower experts at gardeningexpress.co.uk). Nettle Soup Soften a traditional soup veg base mix (onion, celery, carrot, leek potato etc) in oil and butter, add stock and simmer until tender, add nettle leaves until wilted, blend and serve. Lavender lamb Make a roast dinner to remember by stuffing lamb with sprigs
of fresh lavender. Alternatively, mix lavender with honey and oil for a glaze. Chrysanthemum and dandelion frittata Take chrysanthemum and dandelion heads, chop roughly and fry with beaten egg, diced onion and cooked potato for a delicious flower-based lunch. Nasturtium salad Give a regular salad an extra lease of life by tossing bright nasturtium flowers through it for their peppery flavour, similar to watercress. Chamomile jelly Dissolve honey into boiling water, add chamomile flowers and leave to infuse. Sieve, add gelatine, and set in the fridge. Hibiscus and sumac prawns Mix oil and lemon juice with hibiscus and sumac for a tasty marinade for prawns.
Viola cake Elevate your homemade sponge cake by decorating with vibrant viola petals; they have a sweet, perfumed flavour and are wonderful when they are crystallised. Elderflower cordial Trim fresh elderflower heads from their stalks and infuse in a sugar syrup with lemon zest for at least a day. Dilute to serve. Tulip canapés Tulip petals (untreated with pesticides) are eye-catching and edible mini-plates for parties. Top with dips for elegant canapés. Garden chai Pour boiling water over geranium leaves and anise hyssop flowers, rest for 15 mins and strain. Fill a mug with half this garden mixture and half regular tea, add milk and sugar and stir before drinking.
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HEAD TO HEAD
Food Fight P UDDING
VS
SUM M ER P UDDIN G Serves 4-6 INGREDIENTS 700g mixed red summer berries 150g caster sugar ½ loaf white sliced bread METHOD Put the fruit and sugar in a heavy-based pan over a low heat. Stir occasionally until the fruit is tender and has produced juice. Sweeten to taste and leave to cool. Remove crusts from bread and use to line the bottom of a 1 litre pudding basin, cutting the bread to fit neatly. Cut more slices in fingers or triangles to fit around the sides of the bowl with no gaps. Half fill the bowl with fruit, cover with a layer of bread, add more fruit and cover with more bread. Spoon over the remaining juice to just fill the bowl. Keep any remaining juice. Put a small plate on top of the bread (fitting inside the rim of the bowl), weigh down with a 1kg weight and refrigerate overnight. To serve, place a serving plate on top of the bowl and invert both quickly. Lift off the basin and pour over any remaining juice to cover any white bits on the bread. Serve with whipped cream.
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PAVLOVA
S UMMER PAVLOVA Serves 6-8 INGREDIENTS 3 egg whites 175g caster sugar 1 tsp cornflour ½ tsp vanilla essence 1 tsp lemon juice 300ml whipping cream 400g summer fruits – red berries, cherries, peaches etc METHOD Heat the oven to 150C/Gas 2 and lay a piece of lightly oiled greaseproof paper on a large baking tray. Whisk egg whites until stiff. Sieve and whisk in half the sugar until the mixture is stiff and shiny. Sieve in the remaining sugar and cornflour and fold in with the vanilla essence and lemon juice. Spread the mixture in a circle of about 18cm diameter, building up into a bowl shape. Bake in the centre of the oven for 1 ¼ hrs-1 ½ hrs until firm. Remove from the oven and leave to cool on the paper. Whip the cream and set aside 2 tbsp. Fold all the fruit apart from 2 tbsp into the cream and pile in the centre of the meringue. Top with remaining cream and fruit and serve.
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.
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
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
H OS P ITAL IT Y R E CRU IT ME N T S P E CIA LISTS Supplying businesses with high calibre staff. Offering both a temporary and permanent recruitment service.
F1, bic, Sunderland Enterprise Park, Sunderland, SR5 2TA 0191 516 6118 | www.adkinscheurfi.co.uk
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H E A LT H Y
Spring clean Forget food fads, Jane Pikett serves up a guide to clean eating the healthy way… Food fads and foibles, depending on how you look at them, are either the products of a self-obsessed, snowflake society or a perfectly reasonable backlash against the ultra-processed pap which has made the UK Europe’s fattest country. Whichever side of the fence you stand, the term ‘clean eating’ has, deservedly or not, got a bad press in recent years, more associated with faddery and frippery than what it was actually designed to be – a focus on natural, unprocessed food. But love or loathe the term, you can’t argue with the assertion that highly processed foods aren’t good for you, whereas whole, seasonal and local foods generally are. So, how best to eat clean – and what does it really mean? Well, first off, if the food you’re about to put in your mouth doesn’t look like its original form, then it isn’t clean. Take the rise of vegan alternatives in supermarkets. Great – veganism is healthy, right? Well yes, the whole food version of it is; no-one’s going to argue that a surplus of chickpeas did anyone any harm. But check the ingredients and nutritional properties of some processed vegan alternatives such as burgers and pies, and you’ll find that you can’t always take their health-giving properties for granted. Clean eating focuses on consuming whole foods that are minimally processed and as close to their natural form as possible – so a whole mushroom, lightly grilled and served with wilted spinach is likely to be cleaner than a shop-bought mushroom and spinach sausage. Additionally, because eating clean means relying less on processed, shop-bought items and preparing more meals at home, it could save you money. When you strip down all the pseudo psycho babble that its Hollywood exponents put out about it, clean eating’s proponents are just sensible - eat more vegetables, take in less refined sugar and carbs, and concentrate on food that looks like food, rather than the product of a factory production line. The best diet is recognised as a varied one, generally Mediterranean in style with lots of olive oil, vegetables, and pulses. The more restrictive and the more caveats, the less healthy the diet. And while avocados now outsell oranges in the UK, both in their unprocessed form are good for you. To eat clean, try the following tips…
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Cut out added sugar This is easy – just cut food and drink with added sugar in the ingredients list. Your tastebuds will notice at first, but you will get used to it. Replace your post-lunch Haribo hit with good quality dark chocolate and swap ice cream for Greek or soya yoghurt topped with berries and cinnamon. Eat local and seasonal Where you can, make a habit of knowing where your food comes from. Form a relationship with your butcher, fishmonger and greengrocer and eat seasonally. Drop diet foods Low-fat dressings, diet drinks and meal replacement bars are often loaded with artificial sweeteners, preservatives and added sugar. A low-fat yogurt, for instance, can contain as much as 6 teaspoons of sugar in a serving. Instead, opt for full-fat yoghurt with no added sugar. Ditch refined carbs Filling up on white rice, bread and pasta is the antithesis of clean eating. These refined carbs lack vitamins, minerals, fat, protein and fibre and are associated with an increased risk of obesity and diabetes. Swap refined grains for whole, fibre-rich grains like oats, barley and brown rice. They’re good for you, and more filling. Eat whole foods Eat mostly whole foods in their least processed form. So, for breakfast that means porridge topped with berries or banana instead of a bowl of Cheerios. Fill up on protein Clean sources of protein like eggs, poultry, fish, tofu, dairy, nuts and beans are filling and good for you. Use them in your meals and replace your usual snack bar with celery sticks and hummus or rice cakes topped with hardboiled egg or sugar-free organic nut butter and banana. Eat organic It can be more expensive, but where you can, try to decrease your intake of contaminants like herbicides and pesticides by going organic.
H E A LT H Y
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SPECIAL
Word on the street Street food is made for long summer days in the sunshine. Here’s our guide to some of the region’s finest street food restaurants and traders
ARTISAN SOCIAL AT THE BISCUIT FACTORY Discover some of the best street food names in the business every Wednesday night, 4pm-8pm, until the end of August at The Biscuit Factory in Newcastle. The weekly Artisan Social features a different street food vendor every week, including Papa Ganoush, Fire and Dough, Phi Pie, The Little Fishy, Mexicatessen, Grumpy Panda, Tandoori Naan Hut, The Calabash Tree and Lola Jeans. See the website for details of who is coming on which Wendsday. Artisan, Stoddart Street Newcastle, NE2 1AN tel 0191 260 5411 www.artisannewcastle. com/artisan-social
Bao Bar is home to fluffy steamed buns combined with big Asian flavours... BAO BUNS FILLED WITH FRIED CHICKEN, TO SMALL PLATES LIKE CRISPY FRIED TOFU, SHIITAKE MUSHROOM KETCHUP AND PLENTY OF HERBS. ASIAN INSPIRED DRINKS AND SMALL PLATES AS WELL AS DESSERTS. A SMALL PLACE WITH A LOT TO SHOUT ABOUT!
206 CHILLINGHAM ROAD, NEWCASTLE NE6 5LN TEL 07824 879 455 • WWW.FACEBOOK.COM/BAOBARNCL
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It's always COFFEE time! Barista Sisters is a family run mobile Coffee Service serving delicious freshly ground speciality coffee, drinks and snacks. Available for private hire and events For further details contact Joanne or Amanda on 07775446401 Email: baristasisters@hotmail.com
SPECIAL
Lola Jeans
ACROPOLIS STREET FOOD When it comes to authentic Greek food, Acropolis is one of the best. Winners of two BBQ Battles at Wylam Brewery (2018 & 2019) and a viral hit after a video of the team making gyros reached 3m people on social media, the team are experts in chicken gyros, veggie souvlaki, halloumi fries, a variety of kalamaki and more, having learned their skills in Greece before moving to the North East. Founded by brothers Filip and Viktor Tachan, and their friend Yusuf Yenil, Acropolis has won thousands of fans at the region’s biggest festivals and markets as well as private events - covering as many as seven locations in a single day. The team has recently opened its first permanent outlet in Newcastle’s Grainger Market. www.acropolisstreetfood.co.uk
BARISTA SISTERS When it comes to coffee to go with your street food, Barista Sisters are our go-to. Run by expert baristas, this gorgeous converted horse trailer is filled with fine freshly ground coffee along with homemade treats created by local bakers. There’s tea and hot chocolate available too, plus cold non-alcoholic drinks. There are decaffeinated options too plus plant-based milks, including soya, almond and oat, and the hot chocolate is vegan! www.facebook.com/baristasistersLtd
Using recipes passed down from my grandfather and father. We use our sausage expertise to hand craft our tasty Geordie creations FIND US AT: Grainger market Monday- Saturday 9-5 Every week Ample Pod Wednesday-Sunday 9-3 Every week Morpeth Farmers Market Every 1st Saturday of the month Malton Monthly Food Market 2nd Saturday of the month Jesmond Bridge Every 3rd Saturday of the month Visit Our New Shop - Manor Walks, Cramlington - Open 6 days 9-5pm AVAILABLE FOR PRIVATE HIRE AND EVENTS T: 0191 4475600 | E: geordiebangers@hotmail.co.uk | www.geordiebanger.co.uk
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CHUCHO’S Chucho’s is our top pick for real Mexican food – whether we’re out and about at By The River Co’s HWKR MRKT or popping into Chucho’s on Shields Road, Byker or Acorn Road, Jesmond. We also love to see them out and about when they pop-up at festivals and one-off events. Founded in 2014, Emma Wass and Jesus Tavizon Sosa - AKA Chucho - have been cooking up a storm since with topnotch tacos, nachos, quesadillas and more, including breakfasts – all packed with stunning flavours inspired by recipes passed on from Jesus’ family. Shields Road, Byker; Acorn Road, Jesmond; HWKR MRKT, By The River Brew Co www.facebook.com/chuchostacos
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BAO BAR Bao Bar is one of those special places. Set up by chefs Edward Evans and Richard Wheatley this summer, Bao Bar is home to fluffy steamed buns with big Asian flavours. There’s fried chicken, basil and homemade emulsions, and small plates like crispy fried tofu, mushroom ketchup and plenty of herbs. It’s small, with space for 12-13 people seated, along with an array of Asian-inspired drinks and small plates plus desserts. As a walk-in bar only, get in early as seats go fast! Chillingham Road, Newcastle, NE6 5LN, tel 07824 879 455 www.facebook.com/baobarNCL
SPECIAL
DABBAWAL The original street food pioneer, whether we’re popping into the High Bridge restaurant for lunch, enjoying the veranda at the Jesmond restaurant or at By The River Brew Co’s HWKR MRKT, there’s no finer accompaniment to summer than street food from the sub-continent. Our favourites include tandoor specialities like Punjabi chilli chicken tikka and Adraki Champeen – lamb chops marinated in ginger, garlic and basil. High Bridge, Newcastle; Brentwood Mews, Jesmond; HWKR MRKT, By The River Brew Co; www.dabbawal.com
GEORDIE BANGER A big part of the North East food landscape, whether they’re out and about at markets or we’re barbecuing at home, Geordie Banger Co is the goto for superb sausages in numerous of varieties. The team is a big part of festivals and markets, and have a wide selection of recipes going back through three generations of David McDonald’s family. Our favourites include the Geordio Chorizo and the Broon Ale Bangers – though when we’re out and about, any Geordie Banger in a bun makes for the ultimate sausage sandwich! www.geordiebangercompany.co.uk
authentic, honest greek food made with love the exciting tastes of the greek cuisine now available in newcastle. find us at the grainger market, tynemouth market, newcastle quayside market and many more!
www.acropolisstreetfood.co.uk appetitemag.co.uk
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KITCHEN KIT
Best possible taste Keep everything in the kitchen looking and tasting good with our latest pick from our favourite shops
T E A-TOTAL
We have a bit of a thing at Appetite HQ for the Newcastle-based Noveltea alcoholic tea range. The latest flavour - The Tale of Oolong - is a delicious blend of premium Chinese oolong tea and Scotch whisky. RRP £9.99 and £24.99, stockists include Carruthers and Kent, Elmfield Road Gosforth Newcastle, NE3 4AY tel 0191 213 1818, www.carruthersandkent.com
MARBLE MARCH The marbling on these plates, bowls and mugs is made from two colours of blended bone china clay. In shades of grey and white, every piece is unique. From £3.50 at RE, Bishops Yard Main Street, Corbridge NE45 5LA, tel 01434 634 567 www.re-foundobjects.com
WE’RE JAMMING Add a bit of zing to breakfast with new-season Yorkshire forced rhubarb jams from Rosebud Preserves. Rhubarb & ginger £3.60, Rhubarb & orange £3.50 at North Acomb Farm Stocksfield, NE43 7UF tel 01661 843 181 www.northacombfarmshop.co.uk
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BERRY GOOD Treat yourself to a taste of the Mediterranean with traditional Sardinian Mirto liqueur, which is made from the berries of the myrtle plant and best served ice cold. Delicious! £31.50 at Il Piccolo St Helen’s Street, Corbridge NE45 5BE, tel 01434 634 554 www.ilpiccolo.co.uk
CHILL! Can’t do dairy? Worry not, this Booja Booja dairy-free, gluten-free, soya-free organic ice cream satisfies in flavours including chocolate, hazelnut chocolate truffle and raspberry ripple. £1.99 and £5.49 at Blagdon Farm Shop, Milkhope Centre, Blagdon, NE13 6DA, tel 01670 789 924 www.blagdonfarmshop.co.uk
BIN THERE Introduce a cool vintage vibe to your kitchen or pantry with this gorgeous white enamel flour bin, £32 at the brilliant Vintage the at the Tower, Hill Street Corbridge, NE45 5AA, tel 01434 632 186, www.facebook.com/ VintageAtTheTower
CHEE S Y D OE S IT Godminster’s vintage organic cheddar, which has just been named the Nation’s Favourite Organic Product at the BOOM Awards, is deliciously creamy and matured for up to 12 months. And with its red wax, it looks pretty too! We get ours from Daniel Farm, Sled Lane, Wylam, NE41 8JH, tel 01661 853 849, www.danielfarm.co.uk
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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 July, 25th August, 22nd September Vegan and Gluten Free now available AFTERNOON TEA TRAINS: 14th July, 11th August, 8th September
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
See our website for further details/booking: www.ba-rail.co.uk/weardale-railway or ring 01388 661394 (option 3)
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
Food for Thought INSIGHT NORTHERN
ISSUE 45
MARCH 2019
NORTH ERN
NORTHERN
ISSUE 46
APRIL 2019
NORTHERN
NORTH ERN
MAY 2019
INSIGH T YOUR EYE ON THE REGION
MARCH 2019
logy ty media techno business proper
www.northern-insight.co.uk
C DENTAL CLINI THE COSMETIC SMILE ABOUT SOMETHING TO
INSIGHT
ISSUE 47
sight.co.uk
www.northern-in
NORTHERN INSIGHT - YOUR EYE ON THE REGION
ON THE REGION YOUR EYE INSIGH T -
INSIGHT
arts leisure education motors
issue 45 www.northern-in
sight.co.uk
APRIL 2019
LOOKING TO THE FUTURE OF PROPERTY WITH BRICKS AND MORTAR
business property media technology education motors arts leisure issue 46
MAY 2019
DELIVERING AN
POD ARCHITECTURAL LEGACY
business proper ty media techno logy education motors arts leisure issue 47
NORTHERN
INSIGHT
The Business and Leisure Magazine for the North East Region
For advertising and editorial enquiries contact Michael Grahamslaw on mjgrahamslaw@outlook.com or visit the website www.northern-insight.co.uk
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Tyneside Afternoon Tea at the Movies From £20 per person Now booking for July and August enquiries@tynesidebarcafe.co.uk
0191 227 5522
WIN!
A luxury overnight stay AT MACDONALD LINDEN HALL GOLF & COUNTRY CLUB, NORTHUMBERL AND INCLUDING DINNER, BED & BREAKFAST Macdonald Linden Hall Golf & Country Club is offering Appetite readers the chance to win an overnight stay for two with dinner, bed and breakfast. To enter, go to www.appetitemag.co.uk/win and enter your full name and contact information. Closing date for entries - Friday September 6, 2019 Set in 450 acres of Northumberland parkland and woodland, Macdonald Linden Hall Golf & Country Club is a stunning location to stay, dine and relax. A wonderful Georgian house north of Newcastle, an impressive drive sweeps up to the main door of the hall, beyond which you’ll find a relaxed and friendly atmosphere, luxurious interiors and award-winning food. Every relaxation requirement is catered for with fine dining, beauty therapy treatments, a fitness room, spa bath, steam room, swimming pool, sun terrace and sun shower and a renowned 18-hole golf course. The 50 guest bedrooms here are
individually and elegantly furnished and there is a choice of dining. The 2AA rosette Dobson Restaurant has panoramic views of the Northumberland countryside and an extensive à la carte menu featuring the finest local ingredients; while the informal Linden Tree serves an excellent pub menu. Built by Charles William Bigge in 1812, Macdonald Linden Hall Golf & Country Club is one of the North East’s most popular country hotels and has a reputation for outstanding service and presentation, whether you’re relaxing in the spa, venturing out across the estate or enjoying dinner in the Dobson Restaurant.
Terms & conditions The prize is for the winner and a guest. It is not to be given away as a gift. The date of the prize is to be arranged directly with Macdonald Linden Hall Golf & Country Club and is subject to availability. The prize is non-transferable and there is no cash alternative. All drinks and extras are to be paid for. Prize to be taken before December 23, 2019. The winner will be drawn at random and notified within three days of the closing date. Macdonald Linden Hall Golf & Country Club, Longhorsley, Morpeth, NE65 8XF, tel 0344 879 9084 www.macdonaldhotels.co.uk/our-hotels/north-england/northumberland/macdonald-linden-hall-golf-country-club
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LAST WORD
Paula Watson OWNER , P UREK NE AD, WHIT L E Y B AY Let’s start at the beginning, what do you eat for breakfast? We don’t do breakfast, but we’re big fans of elevenses in the shop. Our go-to is fresh sourdough toast with copious amounts of good butter and a cup of tea. And your go-to guilty pleasure? Lemon curd - we make it regularly in the shop and always keep a couple of jars in the kitchen for ourselves. We’re not stingy with it - you’ve got to see your teeth imprint when you bite through it. What would be your last meal on earth? I’d go to Saltwater Fish Company at Fenwick, Newcastle for the Ligurian fish stew. I’m totally hooked on it at the minute. What can I find in your home fridge right now? It’s pretty embarrassing at the moment. We’ve got butter, cheese, apricots, some fresh spaghetti and a lot of beer. What more could a girl want? Which ingredient would you grab if you could only choose one? Apricots! I adore roasted fruits with honey and nuts on top. You must have plenty of essential kit in the kitchen. Which is the most important? My Magimix is essential; I love it and you can do anything in it. You can make quick knead bread, pastry, anything really. It’s an awesome bit of kit which
has served me really well in the last five years. And your favourite cook book? I spend far too much on cook books; I get at least a couple every month. My current favourite is from Caravan in London. Their food is just pure ingredients put together really well, and the recipes are fantastic. What’s your favourite dish to make at home? Right now it’s roast chicken with a warm salad of pea shoots, broad beans, pod peas and a little bit of crispy bacon. What’s your most important bit of advice in the kitchen? There are no mistakes in cookery, just lateral thinking. I’ve seen pastry turned into panatone; we’re still not sure how it happened, but it did! What would you be doing if you weren’t running PureKnead? I used to work for a company which staged classical music concerts with fireworks. I loved it and would probably still be doing something in the events business. If you only had £10 to spend on food, what would you buy? I’d get some good bread, cheese and berries, and a glass of wine, then have a little picnic in the sunshine. Who’s the greatest cook ever? The Kiwi baker Kim Evans. She strips things right back and does incredible things.
PureKnead, 152 Park View, Whitley Bay, NE26 3QW, tel 07964 864 181, www.pure-knead.co.uk
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www.sachins.co.uk | 0191 232 46 60 Forth Banks, Newcastle NE1 3SG
@sachins_ncl
@sachinsnewcastle
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
