Appetite #64 – September/October 2021 by Offstone Publishing

ISSUE 64

www.appetitemag.co.uk

September/October 2021

TICKLE YOUR TASTEBUDS...

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WE BRIE-LONG TOGETHER

The creative collaboration where microgreens meet cheese Plus Apple pie orders // In the soup // Grainger Market heroes Win Dinner, bed and breakfast at The Northumberland Arms

WELCOME

Fruits of our labour This month, the editor is mostly wondering what to do with her apple crop I am awash with apples, dear reader, our little trees at the bottom of the garden having suddenly gone into a spin and produced thousands of the things, after two bleak years when I began to wonder if they were on their last legs. Of course I am beyond grateful for this abundance of free food, but I’m also daunted. After all, where am I supposed to find the time to carefully wrap each one in brown paper and layer painstakingly in boxes for garage storage, which is an entirely vain pursuit anyway, because half of them will rot and half will be snaffled by the mice. I’m more likely to lightly stew and freeze, but I’ve still got the remains of last year’s haul from a friend’s trees in the freezer and there is only so much space to be had in there. This leads me to an obvious conclusion – I’m going to have to make apple wine. This, Google tells me, is very easy; all the kit I need is a demijohn (actually, looking at the harvest on my hands, several demijohns), fermenting buckets (I assume these are just,

well, buckets?), a big pan, a syphon, a straining bag, a potato masher, and an airlock and bung (which sounds more nautical than vinificatory, but there we are, I am here to learn, after all). Having said that, my memories of my father’s wine-making exploits in the late 1970s sound major warning bells. I don’t recall the technicalities of the matter, but I do remember a lot of strange smells and noises (him and the wine) emanating from the box room, where what I think he imagined would be a relaxing and satisfying pursuit was actually rather a struggle. The result was suspiciously cloudy and barely drinkable, and after a couple of years, the demijohns disappeared, to be replaced with boxes of nice, safe shop-bought wine, made by people who knew what they were doing. Hmmmm... maybe I’ll get into chutney making instead. Or apple jam (is that a thing?). Pickled apples? Hang on, what about cider? Now there’s an idea... surely that can’t be too difficult, can it?

Jane Pikett, Editor

@appetitemaguk

Cover: Celebration cheese cake by Hannah Bramble of Crosby Loves Cheese, with flowers and microgreens by Ania Trocinska, Northumberland Microgreens (see page 32)

We want to hear all about the food and drink you love in the North East. Keep in touch with us via social media, sign up to our newsletter at www.appetitemag.co,uk or email us at: editor@appetitemag.co.uk

Editorial 01661 844 115

Jane Pikett - jane@offstonepublishing.co.uk

Advertising 01661 844 115

Joanne O’neil - joanne@offstonepublishing.co.uk Website www.appetitemag.co.uk Designed & Published by Unit 5b, Bearl Farm, Stocksfield Northumberland, NE43 7AL Photography Nicky Rogerson www.nrphotography.co.uk

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autumn warmers ON-SITE CAFE SERVING HOMEMADE FOOD IN A SAFE SETTING. PLEASE ENQUIRE ABOUT BOOKINGS.

2021 Countryside Alliance Award Winner Best Butchery in the North East region. - Fully stocked butchery counter - Cooked Meats / Pies / Pork Pies -• Local & Continental Cheeses -• Quality fresh fruit and veg

don’t forget...christmas meat order forms late october

PureKnead Newcastle opening on Dean Street soon! 111-113 | Park View | NE26 3RH

Knitsley Farm Shop

T: 07964 864 181 | www.pure-knead.co.uk | hello@pure-knead.co.uk

East Knitsley Grange Farm, Knitsley, Consett DH8 9EW Tel: 01207 592059 www.knitsleyfarmshop.co.uk Open: Tues to Sat 9am til 4pm, Closed Sundays & Mondays (including Bank Holidays)

E E R KWA

W O N T VEN

S G N I V A S G I B

COO

H T I W ON

. . . M FRO

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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WHAT’S INSIDE

Highlights

September/October 2021

32 Cover story

07 Offers

19 Take 5

...Exclusive to Appetite

Our 5 favourites of the month

23 Food fight

Blackberries two ways

24 Kitchen Kit

In the best possible taste...

Local heroes

Newcastle’s Grainger Market in focus

Win!

A break at the Northumberland Arms

50 Last word Chef Danny Parker

Celebrating a magical foodie collaboration

26 Harvest

suppers The low down on making the most of the season’s apples

In the soup

Warm up with the best seasonal soups

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Alex Forsyth learned the art of speciality coffee roasting from his dad, in Sydney, before bringing those skills to our North East. Super high quality coffee. Sourced from all over the world. Grown by fairly paid farmers. Expertly roasted here in North Shields. Come along to the roastery for coffee by the cup & bag, find us in some of the best cafes and delis in the region or order online at Baristocracycoffee.com OPENING HOURS

Tuesday: 10-2pm | Sunday: 11-2pm ADDRESS

Unit 2 Larch Court, West Chirton North Industrial Estate North Shields NE29 8SG



@gratenewcastle

THE ULTIMATE IN LUXURY BEEF, MELT IN THE MOUTH & BEAUTIFULLY MARBLED FOR OUTSTANDING FLAVOUR.

A friendly pub and hotel situated in the heart of Hexham Fresh, Local & Seasonal Great Atmosphere and Great Service!

Open for Christmas Day Lunch The unique depth of flavour makes for an extraordinary culinary experience which you won’t forget. Cuts include sought after fillet, rib eye & sirloin steaks, among others such as traditional roasts & slow cook joints for amazing casseroles. Bred in the Scottish Borders, our Wagyu beef is grass fed on our family farm using sustainable grazing systems to help the environment. Each order is individually picked & delivered direct to your door. Retail & Wholesale inquiries welcome.

HOARDWEEL FARMING LTD. WWW.HOARDWEELWAGYU.CO.UK

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5 courses * £70 pp including a glass of fizz on arrival

BOOKINGS NOW BEING TAKEN! Get in touch for further infomation on Christmas brochure Free Wifi and pet friendly

Priestpopple, Hexham, Northumberland NE46 1PS • Tel: 01434 608444

www.countyhotelhexham.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’. To use these offers, please quote ‘Appetite offer’ when booking 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.

Breakfast for just £5 Appetite readers can enjoy an English breakfast with tea or coffee at Oliver’s for just £5 (normal price £7.40) until October 30, 2021. Available before 11.30am. Oliver’s Café Bistro, Grainger Market, Newcastle, Facebook - Olivers Cafe Bistro NCL

Afternoon tea for £6 Appetite readers can enjoy a Special Afternoon Tea at Eats Café for just £6 until October 30, 2021. Afternoon tea is served after 2pm. Eats Café, Grainger Market, Newcastle, www.facebook.com/eatscafeNCL

Two extra large sausage rolls for £1 Enjoy two extra large sausage rolls for £1 (normal price £1.10 each) until October 30, 2021. The French Oven, Grainger Market, Newcastle, www.frenchoven.co.uk

FREE DELIVERY Grainger Delivery is offering Appetite readers free delivery with their orders when they use the code AUTUMN21. Visit the website to browse thousands of products from the Grainger Market’s best suppliers and foodie businesses. shop.graingerdelivery.com

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WHAT’S HOT

Feedback SEND 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 O N T HI S PA G E . FAME AT L A S T ! EMAIL EDITOR@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..? GUINE A F OWL Yes, it’s not one of the most oft-served dinners in the Appetite kitchen either, but why not? Guinea fowl is gamey but not overwhelmingly so, and is cooked much like chicken, but take care to keep it moist, as it’s smaller and has less fat than chicken, so you have to be careful not to dry it out. Hence, it likes to be pot roast or stewed, and is fabulous with lentils, mushrooms and beetroot. Here are a few ideas: • For Christmas dinner for two, stuff with a sage, walnut and chestnut stuffing, spread butter under the skin and over the breasts and legs, lay bacon over the breasts and roast, basting regularly. Ridiculously delicious! • Pot roast a whole bird with onion, carrot, celery, bay, lentils, sherry and chicken stock, reducing the cooking liquids to a sauce before serving. • Use instead of chicken in a variety of dishes, including Moroccan tagine and curries.

BACK WITH A SMILE The team at Café Beam, Gosforth is back in full swing. Run by North East-based charity Smile for Life, the café offers work placements to young people with learning difficulties and disabilities, helping them into the world of work. The dog-friendly café/bistro serves breakfast, brunch, lunch and afternoon tea Tues-Fri 9am-4pm and Sat 9.30am-3.30pm, as well as ice cream from Minchella. For more information, including placement and volunteering opportunities, see the website. The Old Fire Station, High Street, Gosforth, NE3 1HH tel 0191 284 4166, www.smileforlife.org.uk/cafe-beam

FAME AT LAST! The magnificent cattle responsible for the wagyu beef famously produced by Hoardweel Farm near Duns in the borders made a star turn on ITV’s Border Life in August. The cattle, reared to a soilenhancing outdoor method by farmers Elaine and David Stebbings, produce superb beef with a high marbling content sought-after by foodies and chefs including Stewart Brown, of Stewart Brown Catering, who also featured in the Border Life piece. In addition to the cattle, the farm is also home to Berkshire pigs which, like the cattle, roam outdoors all year round in family groups to produce the best quality meat. Buy Hoardweel wagyu beef and Berkshire pork at www.hoardweelwagyu.co.uk The Border Life programme is available for a limited period at https://bit.ly/38nfAPZ

PACKING IT IN

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WHAT’S HOT

RUNNER BEAN MEZE The editor has a glut of runner beans from her garden. Here’s her take on a runner bean meze

VE G GIE HE AVEN The veg harvest is in full flow on the Blagdon estate and Blagdon Farm Shop is packed with fresh produce picked five minutes from its front door. The selection includes dinosaur kale, spuds including Maris Bard new potatoes, and various lettuce varieites, plus pumpkins, squash, cabbages, cauliflowers, sprouts and more to come. Milkhope, Berwick Hill Road, Blagdon, NE13 6DA, tel 01670 789 924 www.theblagdonfarmshop.co.uk

SERVES 4-6 AS A SIDE / 2-3 AS A MAIN

MANY HAPP Y RE T URNS In what’s become an Appetite tradition, we celebrated a team birthday at Dabbawal Jesmond recently. Seekh kebab and spicy chicken wraps packed with fresh salad and sweet chutney, and sweet potato chaats are a staple of many long lunches on the veranda here, which is the perfect spot in the sunshine. Brentwood Avenue NE2 3DH, tel 0191 281 3434 www.dabbawal.com

BE S T B A A NONE Prime spring lamb reared on North Acomb Farm's traditional grass pastures for a perfect flavour are a big hit at the farm's shop right now. There is a selection of chops and joints on the meat counter and half or whole lambs prepared for your freezer. Stocksfield, NE43 7UF tel 01661 843 181 www.northacombfarmshop.co.uk

COOK THE GLUT

INGREDIENTS 4 tbsp olive oil, plus extra for serving 1 onion, peeled and finely chopped 4 garlic cloves, chopped 500g runner beans ¼ tsp ground cinnamon pinch ground nutmeg 2 tsp paprika 500g ripe tomatoes, chopped, or 400g tin chopped tomatoes fresh mint, to serve sea salt, to taste fried bread or flatbread, to serve Red runner bean petals to serve (if you have them)

METHOD Heat oil in a large pan over a medium heat, add onion and garlic and sauté for 10 mins or until the onion softens. Top, tail and remove string from the beans, cut into 3cm approx lengths. Add to the pan with the cinnamon, nutmeg and paprika, and sauté for 5-8 mins. Stir in the tomatoes, cover and leave to simmer for about 30 mins, until cooked down and thickened (add a little water if needs be). Serve at room temperature sprinkled with fresh mint and red runner bean petals (if available) with salty fried bread or flatbread and hummus.

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S TA R T E R S

IT ’S A DAT E

Light bites

SUNDERLAND RESTAURANT WEEK DATE: SEPTEMBER 25-OCTOBER 3 Sunderland Restaurant Week returns Sept 25-Oct 3 with participating venues seving up £5, £10 and £15 deals. Sunderland BID has openings for restaurants, pubs, bars and cafés which want to take part in the event, which has previously seen venues welcoming new customers and an increase in trade during quieter periods. Sunderland’s first Restaurant Week in 2017 saw participants recording up to a 40% increase in footfall and a £250,000 boost to the local economy. To get involved, email info@sunderlandbid.co.uk For updates, see www.sunderlandbid.co.uk

BROCKSBUSHES T YNEMOUTH CHRISTMAS FOOD FESTIVAL FAYRE

DATE: NOVEMBER 11-14 Brocksbushes Christmas Fayre returns in November with four days of fabulous local produce, food and gifts 10am-4.30pm daily. Booking (open from October 4) is required, and all the information can be found at www.brocksbushes.co.uk

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DATE: SEPTEMBER 25-26 Tynemouth Food Festival is back September 25-26 at the Priory and Castle with street food and live music. With local produce and activities for kids, there’ll also be the chance to sample an exclusive Di Meo’s ice cream flavour created for the festival. Tickets are £3.50 and available at See Tickets. For more info, follow Tynemouth Food Festival on Facebook

AL E S AND OL D NOR SE TAL E S Norse legends of Vikings, vipers and victories inspire a new microbrewery at one of Northumberland’s oldest pubs. The King Ælle Brew Co. at the Delaval Arms, Old Hartley, is named for Ælle, King of Northumbria in 9th Century. According to legend, Ælle captured the legendary Viking leader Ragnar Lodbrok and put him to death in a pit of snakes. In revenge, the Vikings invaded Northumbria in 866, which led to an equally bloody death for Ælle. Drinkers at the pub, which dates to the 1700s, can now sample craft beers from brewer Chris Lee, who honed his skills at Wylam and Almasty breweries. Seaton Sluice, NE26 4RL, www.delavalarms.com

NECTA RETURNS The North East Culinary and Trade Association (NECTA) has announced the date and venue for the 2022 Hospitality Salon and inter-college cookery competition following a two-year absence. The event, which includes the final of the North East Chef of the Year, takes place May 4-5, 2022 at the Grand Hotel Gosforth Park. The event is the largest culinary competition and catering exhibition in the North East and showcases the best local chefs and demonstrations. Follow NECTA on Twitter here: www.twitter.com/nectachef

EL E VEN HA S L E G S Eleven, a new restaurant born of the pandemic, is now fully open after making a name for itself with lockdown teakaways. When chefs Danny Land and Ryan Carr and front of house manager Stephen Pitfield found themselves out of work when the pandemic hit last year, they decided to go it alone, opening Eleven in early 2021 with a fantastic lockdown takeaway menu. Serving relaxed modern British dishes, the menu is led by local and foraged produce. The lunch offering features charcuterie, cheese and small plates designed for sharing, while dinner is a five-course set menu. The wine bar offers a huge wine list and bar snacks. 11 Main Street, Ponteland, NE20 9NH, www.elevenponteland.co.uk

SEPTEMBER BLACKBERRIES Now is the time for the king of berries. Superb in a crumble with the new season’s apples, you also can’t beat a blackberry pavlova or homemade blackberry jam. And they freeze brilliantly! LAMB British autumn lamb has a distinctive depth of flavour perfect for the season. Appetite’s editor grew up in Yorkshire, where leg of lamb was studded with rosemary, roasted and served with homemade onion sauce and mint sauce. For a contemporary take, rub with olive and anchovy tapenade, sprinkle with crushed coriander seeds, and stud with slivers of garlic before roasting. OYSTERS We love oysters from the fish quay at North Shields or from Lindisfarne Oysters (buy them online), served raw with a squeeze of lemon and a pint of Guinness. Grilling or poaching works wonderfully, as does stirring them through seafood pasta.

OCTOBER KALE A superb winter vegetable staple, there is little you can’t do with this deep green brassica. It likes to be sautéed with garlic and is superb in soups, particularly with butter beans or in a minestrone-style. And our favourite – roasted until crisp in the oven with lots of olive oil and sea salt. Gorgeous! MACKEREL Abundant off the North East coast, mackerel is the most flavoursome and versatile of fish. Chargrill it simply and serve with pickled beets, or magic up a peppered mackerel and potato hash with a poached egg for breakfast. Sublime! JERUSALEM ARTICHOKE This magic little root veg has a sweet, nutty flavour and is cooked and served as you would potatoes. Scrub, don’t peel, and roast, sauté, bake, boil or steam. Gorgeous with lemon roast chicken and just about anything else.

DAMM G O OD The region’s most celebrated chefs and restaurateurs have been recognised in the Estrella Damm National Restaurant Awards 2021. Newcastle’s Michelinstarred House of Tides is placed fourth in the UK by the awards, while Michelin-starred Hjem in Northumberland is ranked 25th. Meanwhile, double star holder the Raby Hunt, near Darlington, features in 55th place nationally.

Hjem

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IN THE GARDEN

S TA R T E R S

AL L ABUZ Z IN T HE G ARDEN 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 weddings and events venue. Vallum, Military Road, Newcastle, NE18 0LL tel 01434 672 652, www.vallumfarm.co.uk Some years ago, I saw a crowd funder for a new type of beehive developed by farmers in Australia. Their story went viral, they raised way more than they needed, and I became the owner of one of their founding boxes. The innovative thing about this beehive is that you simply turn a crank and the honey comes out of a tap at the front, which sounds nothing short of miraculous. Sadly, however, my founding member flow hive, stamped with the year 2015 on the side, has never been unpacked. It has sat up in the eaves of the marquee barn at Vallum gathering bird poo and dust all these years, waiting for bees to fall into my lap so that I could get it up and running. And now, at last, it is in operation, taking three friends an afternoon to put it together on the promise of a summer feast, and it’s a thing of beauty! Why now? Well, the team at Restaurant Pine here at Vallum mentioned they wanted to get bees, and the buzz (sorry) on

Facebook was that a lovely lady in Allendale had some for sale. The hive is now in Allendale as the lovely Tracy works at getting her existing frames to fit it. She will then move the queen into the hive and the bees will follow. At some point, somehow (I’m intrigued to know how...) the hive and the resident bees will be transported to Vallum. The team at Pine are going to look after the bees as I’ve realised the attention to detail and learning required would not be my forte, and we’re all waiting with bated breath for their arrival. We have some late summer weddings then a well-deserved trip to Scotland to relax. Meanwhile, Cafe Aroma here at Vallum is advertising for staff as they are soon to open. Here’s hoping for an Indian summer so the bees happily adjust to their new home and we all sail happily into autumn. Oh, and if you’re thinking of getting bees, the Beekeepers’ Association is a good place to start.

R OL L IN ONTO PA S T URE S NE W After three years making its name at Stack container park in Newcastle, sushi bar Sushi Me Rollin is moving to Grey Street. The move follows the launch of a second venture in Whitley Bay earlier this month and the team hope to have the Grey Street venue up and running by the end of the year. Unit 49, Stack, Pilgrim St, Newcastle and Station Road, Whitley Bay, www.sushimerollin.co.uk

HOT NE WS

(Photo: David Griffiths / Unsplash)

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The Ox Inn near Morpeth, which was taken over by former MasterChef: The Professionals contestant Max Gott earlier this year, is hosting a one-off eight-course dinner with star London chef and open flame pioneer Daniel Watkins in September. Watkins, who has made his name as one of the most innovative and creative chefs of his generation, is best known for his passion for cooking on fire. The dinner on Sunday September 19 is hosted by Ox Inn landlord Max Gott’s new venture Wild and Dine and features a wine flight from Bon Coeur fine wines. For tickets, go to https://bit.ly/3tu2ZEt Ox Inn, Middleton, Morpeth, NE61 4QZ, tel 01670 772 634 www.facebook.com/theoxinnmiddleton

S TA R T E R S

Briony May Williams

HE ADL INE AC T S

T HE PE OPL E ’S CHOICE

Great British Bake Off semi-finalist Briony May Williams and MasterChef judge John Torode are among the star names appearing at Bishop Auckland Food Festival in October. Taking place across the weekend of October 2-3, the free festival will also feature appearances and demos from MasterChef champ Tom Rhodes, Bishop Auckland chef and MasterChef contestant Mike Bartley, chocolatier Paul A Young, chef, writer and presenter Joe Hurd, and vegan chef Brett Cobley. The town’s historic Market Place will be full of fine local produce, tasty street food, refreshing drinks and indulgent cakes and desserts, and the festival, which attracted 29,000 visitors when it was last staged in 2019, is expected to be hugely popular. www.bishopaucklandfoodfestival.co.uk

No.4 Bar & Bistro in East Boldon has received a Tripadvisor Travellers’ Choice Award, which recognises the top 10% of venues in the country based on 12 months’ of customer reviews posted on the online forum. Owner Danielle McCann, who also runs sister venue La Vina Café in Cleadon, said: “We’re so proud and we can’t thank all our customers enough.” Station Road, East Boldon, NE36 0LE tel 0191 250 5523, www.no4bistro.co.uk

CAFFE

GELATERIA

PIZZERIA

Freshly made just for you! Andrew Wilkinson

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BOOKS

BO OK S F OR C O OK S Helen Stanton, of Forum Books in Corbridge and The Bound, Whitley Bay, serves up the best of the latest food titles LAZY BAKING BY JESSICA ELLIOTT DENNISON Hardie Grant £16.99 (out Sept 30) This is all about simple, rustic baking with minimal prep and, even better, minimal washing up! I’m definitely of the ‘throw it all in one bowl’ school of thought and I love this book’s one-cup pancakes for breakfast, sausage rolls for lunch, grapefruit drizzle loaf for afternoon tea and impressive baked crispbreads for wine. FAMILY COMFORT BY REBECCA WILSON DK £18.99 Rebecca is the bestselling author, Instagram sensation and mum behind the phenomenally popular Insta @rebeccawilsonfood. Flavour-filled recipes for all the family, from six months to grown ups, Rebecca showcases quick suppers, slow cooker heroes, weekend feasts, bakes and warming desserts. POPPY COOKS / THE FOOD YOU NEED Bloomsbury £16.99 Last year, chef Poppy O’Toole lost her job, but her TikTok cooking videos were a huge hit and here she is with her first book. This is a great allround how-to book. I love the ‘Up Your Roasts’ chapter and her avo-bloomin-cado brunch wraps and there’s custard spudnuts too. Go on – treat your shelf!

FE AT HERING A NE W NE S T New to Heaton, Newcastle, Nest on Chillingham Road is one of the most talked-about new openings for a long time, rapidly establishing a reputation for sublime local produce served with seriously creative flair. Chef Chris Wood’s innovative dishes are served up in a buzzing, laidback atmosphere where the tasting menus, Sunday lunches, deli boards and carefully curated wine list all shine bright. Foodies from far and wide are abuzz about this place, and deservedly so. Chillingham Road Heaton, NE6 5LJ www.nestinthenorth.com

JANE’S PATISSERIE BY JANE DUNN Ebury press £20 Jane’s NYC cookies are the best ever, so what else do you need to know? Her recipes are easy, customisable, and packed with flavour, from gooey cookies to celebration cakes like the dreamy salted caramel drip cake to creamy no-bake Biscoff cheesecake. Irresistible patisserie. MEATBALLS FOR THE PEOPLE BY MATHIAS PILBALD Bloomsbury £20 Make the perfect Swedish meatball, veggie balls and all the sides you need for a real Swedish supper. Think lingonberries, pickles, mashed potato and creamy sauce. Meatball recipes range from pike to pork to shrimp, reindeer balls in horseradish cream, open bear ball sandwiches, and elk on fire! THE SWEET ROASTING TIN BY RUKMINI IYER Square Peg £18.99 Rukmini Iyer’s one tin savoury makes were a revelation and here she applies the same winning formula to sweet bakes, serving up 75 easy one-tin recipes. From cakes and brownies to moreish muffins and loaves, simply pop the ingredients in a tin and let the oven (or for minimumeffort bakes, the fridge) do the work. Sweet!

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T EMP O DI FE S TA! Following their collaboration with TV’s Hotel Inspector Alex Polizzi, the team at Michelangelo’s in Ryton are preparing for a series of events, parties and weddings in the coming months. Alex visited the hotel and restaurant in 2019 and worked with Paolo and Giacomo Pieri and the team on refreshing the venue, creating a new events space perfect for weddings, christening, Christmas parties and events of all sizes. Bookings are now open for winter weddings and Christmas parties. Stella Road, Blaydon, NE21 4LU, tel 0191 413 2921 www.michelangelorestaurants.co.uk

S TA R T E R S

REAL FOOD FROM PASSIONATE PEOPLE

Photo: Imogen Cloet

GL A S SE SHINE S ON FIL M Northumberland Archives and November Club performing arts charity are highlighting the pioneering work of 18th Century food writer Hannah Glasse with three films to be screened at the Forum Cinema, Hexham as part of Heritage Open Days (September 11-18). The author of The Art of Cookery Made Plain and Easy, which was one of the first widely published cookery books, Glasse (1708-1770) was born in London but lived in Simonburn, Northumberland until she was 16. The book, published in 1747, was on the bestseller lists for more than 100 years and was also published in America, where George Washington and Benjamin Franklin had copies. The content of the book was also ground-breaking, with many new recipes such as trifle with jelly, Yorkshire pudding and Glasse’s paco lilla (piccalilli). Businesses collaborating with Northumberland Archives and November Club on the project include Simonburn Tea Rooms, Northumbrian Pantry and Corbridge Larder. Tickets for the film screenings are free but need to be pre-booked at www.forumhexham.com

HIGH S T E AK S Charred Steak & Lobster in Hexham will celebrate its first birthday during the weekend of October 1-3 with special events and a new menu. Since its launch, the restaurant has proved popular and new brunch and Sunday lunches have now been added to the six dinner services each week. For news of the birthday celebrations, see www.facebook.com/charredhexham. St Mary’s Chare, Hexham, NE46 1NQ, tel 01434 752 172 www.charredhexham.com

NATIONAL GAME CHAMPION ‘Their dedication to game is incredible.’ · BLAGDON BELTED GALLOWAY STEAK MINCE buy 1kg get 500g FREE! · Make life easy with our homemade casseroles, pies & soups made using fresh local ingredients and our own meat · Seasonal vegetables, freshly picked and delivered daily from the farm · Biggest selection of Northumbrian Game 16-18 The Milkhope Centre, Berwick Hill Rd, Blagdon, NE13 6DA T: 01670 789924 E: enquiries@theblagdonfarmshop.co.uk Opening times: Tues - Thurs 10am-4pm, Fri- Sat 10am-5pm, Sun 11am-4pm, Mon – closed

www.theblagdonfarmshop.co.uk

Christmas Fayre Lunch

1 course £14.95 3 courses £20.95

Christmas Fayre Dinner

1 course £16.95 3 courses £25.95 Adult £74.95 Children (under 12) £20.95

Christmas Day

NEW YEARS EVE FULL MENU AVAILABLE NO EARLY BIRD FROM 5PM

www.michelangelorestaurants.co.uk appetitemag.co.uk

Classically French... T HE BIG CHEE SE The Northumberland Cheese Company has added two more top industry prizes to its trophy cabinet at the Artisan Cheese Awards, picking up a silver award for its Nettle Cheese and a bronze for its Oak-Smoked Cheese. The two prizes follow the company’s success in 2019, when it picked up seven awards at the International Cheese Awards. The 2021 International Cheese Awards take place in October at Bingley Hall, Staffordshire. The Cheese Farm, Green Lane, Newcastle, NE13 6BZ tel 01670 789798, www.northumberlandcheese.co.uk

NEWLY RENOVATED NEW TWO-STOREY ROOFTOP TERRACE (FIRST-COME, FIRST-SERVED BASIS) NEW GLASS SUMMER ROOM AVAILABLE FOR PRIVATE PARTIES AND DINING

LUNCH 3 Courses • £21 • Mon-Sat 12-2pm EARLY BIRD 3 Courses • £21 • 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

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bouchonbistrot

@bouchonbistrot

C ARIBBE AN SPIRIT Turtle Bay, the Caribbean restaurant and bar group, has started work on a new venue at Durham Riverwalk. The two-storey restaurant and bar is scheduled to open in October, creating 50 jobs and serving up Caribbean-inspired food, drinks and a lively, soulful vibe. The group operates more than 40 restaurants nationwide, including popular venues in Newcastle and Middlesbrough. Fusion Design and Architecture has created a bespoke interior for Turtle Bay Durham featuring a central island bar, open kitchen, flaming jerk-pit and grill plus indoor veranda seating with a beach shack vibe. www.turtlebay.co.uk/restaurants/durham

S TA R T E R S

NAT IONAL FINAL IS T Owen Connell, chef de partie at Träkol, Gateshead, has been named one of the 10 finalists in The Craft Guild of Chefs’ prestigious Young National Chef of the Year (YNCOTY) competition. To win their places in the final, the 10 young chefs had to create a three-course menu which centred around British-themed dishes with a twist. They will now serve these dishes in the final on October 21. The judging panel is chaired by Hrishikesh Desai, executive chef at the famed Gilpin Hotel and Lake House and its Michelin-starred HRiSHi restaurant in the Lake District. He said: “Having scrutinised all the entries with my fellow judges, we unanimously agreed that the 10 finalists who are going to battle for the title had put in huge amounts of effort, thought outside the box and made judging very difficult. I personally think this will go down to the wire because all the finalists are incredibly talented chefs who are working with equally talented mentors.” For more information, including how to watch the broadcast of the final, visit www.nationalchefoftheyear.co.uk

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HIGH SPIRIT S WL Distillery has opened the doors to a new shop at Stack Newcastle, selling its own range of awardwinning gins as well as up and coming spirits brands from across the region. The range includes a collection from House of Ruhr, Sunderlandbased supplier of handcrafted spirits and liqueur distilled by artisans in the Ruhr Valley, Germany, and Northumberland-based Artisan Drinks’ mixers. Unit 20, Stack, Pilgrim Street, Newcastle, NE1 6QG www.wldistillery.com

Northumbrian PANTRY

Be part of the club! Receive the latest news, recipes, offers and more fresh from the Appetite kitchen in your email inbox every Friday morning. Sign up to Appetite Weekly at linktr.ee/appetitemaguk

To create the fullest flavours, we cook all of our preserves exclusively by hand and in small batches, using time-honoured traditional methods.

Order from our online pantry www.northumbrianpantry.com

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S TA R T E R S

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

“A great base to explore Northumberland.” “The staff were very friendly and welcoming and the restaurant is lovely.” “Food was delicious, would deﬁnitely recommend.”

Come and experience it for yourself Northumberland Arms, The Peth, West Thirston, Northumberland, NE65 9EE www.northumberlandarms-felton.co.uk

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Mim Skinner (left) and Nikki Dravers of REfUSE (photo: Donna-Lisa Healy)

C O OK ING UP CULT URE BID Food and its ability to bring people together will be essential ingredients in County Durham’s bid to be UK City of Culture 2025. Food as an expression of cultural identity will be explored through the People’s Food Project, one of the initiatives being developed as part of the bid. Culture Durham, a partnership of organisations including Durham County Council and Durham University, is leading the bid and has teamed up with social enterprise REfUSE Durham to develop the People’s Food Project. REfUSE takes in 13 tonnes of unwanted food each month, redistributing it across the region and serving innovative dishes at its community café.

C ONT EMP OR AR Y CL A S SIC S Working with German kitchen designer Schüller, the team at Hexhambased InHouse Inspired Room Design have perfected a sophisticated take on the rustic farmhouse kitchen combining classic features with modern technology. The contemporary country kitchen combines modern functionality with timeless rustic charm. Traditonal elements can be combined with modern features from easy glide drawers to high-capacity pull-outs, height-adjustable units, soft closing cupboards and pull-out shelving to create a country kithcen aesthetic with bags of modern functionality. Bridge End Industrial Estate, Hexham, NE46 4DQ tel 01434 400 070, www.inhouseltd.co.uk

JUST GO..!

Take 5

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

SCOT TS

NOR T HERN R YE By the river in Newcastle’s Ouseburn district, Northern Rye is a mecca of handcrafted, small batch breads, viennoiserie, sandwiches and coffee, all served up with a smile. Sourdough loaves of various kinds pack the shelves alongside country loaves and baguettes, croissants, pains au chocolate, cinnamon buns and pastries. Sandwiches are freshly made with the house bread and a variety of fresh fillings with vegan, veggie, and meat options every day. Owner Robbie is basically a genius... just go! Riverside Walk, Byker, Newcastle NE6 3LX, www.northern-rye.co.uk

This café and deli is brimming with wonderful breads, homemade pies and cakes, coffee, healthy juices, world wines and local spirits, beer and cider. There’s Doddington cheese, Craster kippers and salmon, treats from North Chocolates, locally roasted Pilgrim’s coffee, Newcastle Estate Co. loose tea, plus charcuterie, chorizo, patés and more. The store cupboard selection includes jams and marmalades, pickles, local honey, marinades, sauces and salsas, and you can drop by for a picnic box or a hamper for the beach. Northumberland Street Alnmouth, NE66 2RS www.scottsofalnmouth.com

BAM BURGER

SWEE T PATISSERIE Globe-trotting pastry chef Emma Carlton has come home to her native North East to launch the fabulous Sweet Patisserie in Whitley Bay. Emma develops and makes all her gorgeous treats, from this sublime sticky toffee pudding made with Jersey cream and butter, to specialist brownies with Guittard chocolate from San Francisco, to Caneles de Bordeaux, Dutch pastries and more. Park View, Whitley Bay, NE26 3QW www.sweet-pat.co.uk

CAKE STORIES This family-run coffee and cake house is quite the sensation, its amazing cakes and brownies a word of mouth hit prompting the recent opening of a second branch. Sandwiches, gourmet pastries, desserts and cake are served up with great coffee and tea in Jesmond and Walker. Not going out? No worries, order online before noon, and your letterbox selection is despatched the same day. Gluten free and vegan offerings daily. Brentwood Ave, Jesmond, NE2 3DH Hoults Yard, NE6 1AB, www.cakestories.com

BAM Burger is a new takeaway from Bamburgh’s famed R Carter and Son butcher, so you’re guaranteed superb quality burgers, plus a fantastic alternative made from walnut and chickpeas topped with vegan cheese, salad and mayo. Fast gaining a big reputation, it is currently open Friday and Saturday evenings, 5pm-8pm. Walkins available subject to availability, online booking recommended! BAMburger, R Carters & Son Butchers, Front Street, Bamburgh NE69 7BW, www.bamburger.co

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Everything a farm shop should be... THE BEST ABERDEEN ANGUS BEEF, LAMB & PORK, FRESH VEGETABLES & HOMEMADE PRODUCE.

ST IRTHDAY B 1 - SUNDAY 3 OCT 1 Y A FRID ST

Catering trailer with a choice of delicious produce direct from our farm shop. Available for weddings, birthdays, sporting and corporate events.

CHRISTMAS ORDERS NOW BEING TAKEN

�oin us for our �rst �irthday weekend fro� �riday 1st to Sunday the 3rd of October with a weekend full of celebration What to expect.. New & IMPROVED Menu DEALS & Giveaways all weekend NEW Brunch Menu FRIDAY & SATURDAY FRI

North Acomb Farm, Stocksfield, Northumberland NE43 7UF TEL: 01661 843181 EMAIL: shop@northacomb.co.uk AWARD Established www.northacombfarmshop.co.uk WINNING FARM SHOP OPEN: TUES-SAT 9.30AM - 5PM 1978

Live Singers & more

AWARD WINNING PATISSERIE BY CHEF

EMMA CARLTON

Delicious Homemade Food & Cakes, with Daily Specials Breakfast served until 12 noon. Hot and cold sandwiches, toasted paninis, wraps, jacket potatoes and more. A selection of homemade cakes and tray bakes - gluten free/vegan options available. MEAL DEAL Any cold sandwich, crisps and pop or water £4.50 KIDS MEAL DEAL Any cold sandwich, crisps, a piece of fruit and a fruit shoot £3.50

T R I P L E G O L D G R E AT TA S T E AWA R D S

“ L I G H T A S A F E AT H E R” ST IC KY TO F F EE PUD D ING

- UNIQUE PATISSERIE, DECADENT DESSERTS AND SCRUMPTIOUS JAMS - OUR BEAUTIFUL SHOP OFFERS DELICIOUS COFFEE AND FRIENDLY SERVICE.

Open 7 days

- USING THE BEST QUALITY INGREDIENTS, ESPECIALLY SOURCED.

T: 01661 823902 M: 07715 841163

168 PARK VIEW, WHITLEY BAY WWW.SWEETPAT.CO.UK

Mon-Fri 8am-4pm Sat & Sun 9am till 4pm

www.janskitchen.co.uk

13A Bell Villas, Ponteland, NE20 9BD

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HANDCRAFTED, INDEPENDENT PRODUCER OF:

REVIEW

Vive la tradition The contemporary new look at Bouchon is a fine setting for its classic food, discovers Dean Bailey

The word ‘neighbourhood’, as attached to restaurants, is suddenly all the rage. A bit of a fad, rather like that silly craze for slates instead of plates and ‘deconstructed’ desserts instead of proper puddings. A proper neighbourhood restaurant isn’t new, showy, or a fad; it’s the place every local knows and relies upon for its consistent quality and welcoming familiarity. Bouchon, Hexham’s much-loved French bistro, is one of these places. It’s never followed fashion or fad, and for 14 years has been consistently among Northumberland’s bestloved restaurants; a corner of France where we can all re-live the tastes of holidays gone by. Its loyal regulars value its familiarity, the fact that they know the French onion soup will be superb; the charcuterie plate of saucisson, rillons, rillettes and Bayonne ham served just as it was in owner Greg Bureau’s parents’ country restaurant back home; and the crème brûlée is, well, crème brûlée, as it is served from the smartest places in Paris to the humblest corner cafés in Provence.

Like them, and particularly after the last 18 months, I crave this reliable familiarity; a comfort blanket of fine produce well executed, and nothing on the menu to make me go, ‘eh?’. But while Bouchon’s French country menu assuredly remains as it should, it has had an extensive makeover over the lockdown months, presenting a refreshing face to the world with new outdoor terraces and a fresh look inside. The ground and first floor dining rooms are brighter and lighter; a glazed first floor extension bringing light flooding in. New south-facing outdoor spaces on the first and second floors catch the sun and create a stunning setting for al fresco dining and drinks. No expense has been spared and the new look is a big hit with the regulars; every table taken when we drop by to reacquaint ourselves with the classic dishes from head chef Nicolas Kleist. As the conversation flows around us, I sense many of the diners are old friends of Bouchon, and while the space has changed, all

is pleasingly familiar. The friendly yet expert service is just so, dishes ushered from the kitchen quietly, no fanfare required. Crusty mini loaves with French butter whet the appetite, while the sublime French onion soup with garlic croutons and Gruyère recalls happy memories. Seared scallops are partnered by punchy tomato gazpacho and lightly curried crème fraîche. Crispy duck confit with Lyonnaise potatoes, fine beans and red wine sauce recalls long lunches on French holidays. Chicken breast with rosti potato, Tenderstem broccoli, lemon and thyme embodies the best of French country cooking, served beautifully yet simply, assured in its quality. Served on the terrace as the sun begins to set, the crème brûlée is superb, while a richly dark fondant au chocolat is complemented by bright red pearls of Griottines and a wonderful pistachio ice cream. Replacing a traditional restaurant space, loved by its loyal regulars, with a modern, bright look was a risk. But it works beautifully; a fine setting for the food. Bien fait!

BOUCHON BISTROT GILESGATE , HE XHAM NE46 3NJ TEL 01434 609 943 WWW.BOUCHONBISTROT.CO.UK appetitemag.co.uk

Longsands Fish Kitchen - 27 Front Street, Tynemouth, NE30 4DZ Tel: 0191 2728552

@LONGSANDSFISH

info@longsandsfishkitchen.com www.longsandsfishkitchen.com

AWARD WINNING FISH & CHIP TAKEAWAY AND RESTAURANT IN THE HEART OF THE BEAUTIFUL VILLAGE OF TYNEMOUTH. DINING IN OR TAKING AWAY, YOU WILL BE WELCOMED BY OUR WARM FRIENDLY TEAM.

Please check our website for opening times!

Brocksbushes Christmas Fayre Thursday 11th to Sunday 14th November 2021 10am-4.30pm Three marquees full of wonderful things for Christmas with gifts, food & local producers Booking required so we can ensure a Covid safe experience Booking opens on 4th October online www.brocksbushes.co.uk | Corbridge, Northumberland, NE43 7UB | 01434 633100

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HEAD TO HEAD

Food fight A winter warmer or a late summer indulgence... which will you choose?

BL ACK BERR Y & PE AR CRUMBL E

BL ACK BER R Y PAVLOVA

SERVES 6

SERVES 6-8

INGREDIENTS 450g pears, peeled, cored, quartered and sliced 300g blackberries, picked over and washed 100g granulated sugar 150g plain flour 100g butter 75g caster sugar 50g ground almonds 50g oats

INGREDIENTS 3 egg whites 175g caster sugar 1 tsp cornflour ½ tsp vanilla essence 1 tsp lemon juice 300ml whipping cream 400g blackberries

METHOD Heat the oven to 180C/Gas 4. Place the pears and blackberries in an ovenproof dish, sprinkle with the sugar and set aside. Sieve the flour into a mixing bowl, add the butter and rub in until you have a mixture which resembles fine breadcrumbs. Add the caster sugar, almonds and oats and combine. Sprinkle the crumble mixture over the fruit. Bake at 180C/Gas 4 for 35-40 mins until golden. Serve warm with double cream or vanilla ice cream.

METHOD Heat oven to 150C/Gas 2 and lay a piece of lightly oiled greaseproof paper on a large baking tray. In a large mixing bowl, whisk the egg whites until stiff. Add half the sugar and whisk until the mixture is stiff and shiny. Add the remaining sugar, cornflour, vanilla essence and lemon juice, and fold in gently using a metal spoon. Spread the mixture on the tray, forming a circle of about 18cm diameter, building up into a bowl shape. Bake in the centre of the oven for 1¼ hrs-1½ 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 to serve.

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KITCHEN KIT

The must list In the market for the latest kitchen and dining must-haves? Try these...

BEANS MEANS… Our search for the best coffee from around the world has led us to Baristocracy in North Shields, where renowned Aussie coffee roaster and blender Alex Forsyth is responsible for an inspired range, which includes this silky smooth Ugandan ground coffee with notes of pink peppercorns, strawberries and cream. Prices start at £7.50 for a 250g bag you can buy via the website or the shop (limited opening – check the website). Baristocracy, Unit 2, Larch Court West Chirton North Industrial Estate, North Shields, NE29 8SG, www.baristocracycoffee.com

BISCUIT BREAK No biscuits? Shame on you – next time, make sure to serve these gorgeous Northumberland Bakehouse shortbreads and biscuits, available at Brocksbushes, Styford Roundabout, Stocksfield NE43 7UB, tel 01434 633 100 www.brocksbushes.co.uk

TANG A LANG... If you want a really good piccalilli, it has to be this one, made by a direct descendant of famed Northumbrian cookery writer Hannah Glasse to her recipe. Part of a range of jams, jellies and chutneys handmade at Northumbrian Pantry www.northumbrianpantry.com

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GENIUS COMBO As dedicated connoisseurs of bread and beer and the pairing thereof, the Appetite team are happy converts to the amazing Soberdough; a fantastic American bread mix to which you add – you guessed it – beer! Choose from the classic mix, cheesy garlic flavour, sea salt and cracked pepper, cheddar and more at Daniel Farm Shop, Sled Lane, Wylam, NE41 8JH tel 01661 853 849, www.facebook/danielfarmwylam

SILVER SERVICE Add a touch of elegance to your table with vintage cutlery and linen, then sit back and watch your family members’ table manners instantly improve (possibly...). The photo offers a taste of the large and regularly updated collection of fine cutlery and table linen at Vintage at the Tower, Hill Street Corbridge, NE45 5AA tel 01434 632 186 www.facebook/ VintageAtTheTower

KITCHEN CHIC The editor’s current favourite ‘kitchen wear’ (see what we did there…) is a gorgeous handmade apron from North East-based Five Little Pins. These beautiful pieces are handcrafted in bold fabrics, including this gorgeous Alexander Henry print. £18 via Five Little Pins’ online store @FiveLittlePins at www.etsy.com

GREEN SCENE You can now do your bit for the planet with the new Eco cookware range from Prestige. Each piece features a plant-based non-stick coating, and for every pan sold a tree is planted in partnership with Treeaid. Every pan is made from recycled materials and they are all recyclable. They’re also great value – prices start at £24.99 for a 20cm frying pan at La Cookshop, Milkhope Centre, Berwick Hill Road, Seaton Burn Newcastle, NE13 6DA, tel 01670 789 142 www.lacookshop.co.uk

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RECIPES

Easy as apple pie It’s apple season, and whether you’ve got a garden glut or you’re simply taken by the harvest at your local market, now is the time to make the best of the haul Recipes: Jane Pikett

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RECIPES

NORWEGIAN APPLE CAKE SERVES 6 INGREDIENTS 2 eggs 225g caster sugar 100g butter 150ml full cream milk (gold top, or the top of a bottle of silver top) 175g plain flour 2 tsp baking powder 1 tsp ground cinnamon 4 cooking apples METHOD Preheat oven to 200C/Gas 5. Grease and line a 25cm springform cake tin with greaseproof paper. In a mixing bowl, whisk the eggs and 200g of the sugar together until thick, creamy and the whisk leaves a trail when it is lifted. Place the butter and milk in a saucepan and bring to the boil. Add this to the egg and sugar mixture, mixing to combine to a smooth batter. Sieve the flour, baking powder and cinnamon into the batter, folding it in carefully using a metal spoon. Pour batter into the cake tin. Core, quarter, peel (if you wish) and slice the apples and arrange over the batter. Sprinkle with the remaining sugar and bake for 20-25 mins until risen and golden. Serve warm with cream, or cool with Earl Grey tea.

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RECIPES

NO HASSLE APPLE STRUDEL SERVES 6 INGREDIENTS 6 sheets shop-bought filo pastry 75g butter Filling: 100g butter 50g fresh white breadcrumbs 600g cooking apples, peeled, cored and coarsely grated 50g raisins 50g currants 75g caster sugar 1 tsp ground cinnamon 2 tsp finely grated lemon zest To serve: Icing sugar, sieved METHOD To make the filling, melt half the butter in a pan add the breadcrumbs and fry until crisp and golden. Add the apples, raisins, currants, sugar, cinnamon and lemon zest and stir until fully combined. Set aside to cool. Spread a clean tea towel on a table, sprinkle with flour and place a sheet of filo on it. Brush with melted butter, top with another sheet of filo and brush with butter again. Keep going until you have 6 buttered layers. Spread the filling over the dough to within 2.5cm of the edges. Lift the two corners of the tea towel nearest to you and roll the dough away from you to make a strudel shape. Place on a greased baking sheet and brush with more melted butter. Bake for 20 mins at 200C/Gas 6 and turn heat down to 180C/Gas 4 for a further 30 mins. Dust with icing sugar and serve warm or cold with whipped cream.

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RECIPES

appetitemag.co.uk

RECIPES

APPLE CREPES SERVES 8 INGREDIENTS 125g plain flour 1 vanilla pod 2 large eggs 200ml whole milk 15g butter, melted, plus extra for cooking For the topping: 150ml orange juice grated zest of 1 lemon grated zest of 1 orange 3 tbsp caster sugar seeds from 3 cardamom pods, crushed 30g butter, melted 2 apples, cored, quartered and sliced METHOD Sieve flour into a mixing bowl. Cut the vanilla pod in half and scrape the seeds into the flour, discarding the empty pod. Make a well in the centre of the flour and add the eggs. Gradually add the mlk and butter, mixing with a balloon whisk, to make a smooth batter. Set aside in the fridge for at least 30 mins. Heat a large frying pan, brush with melted butter, pour in a ladleful of the batter and swirl in the pan to make a thin pancake. Cook for 2 mins each side or until golden. Fold into quarters, place on a plate over a pan of simmering water and cover to keep warm. Repeat to make 4 large or 8 small pancakes, adding each to the warming plate. To make the apple sauce, place the orange juice, lemon and orange zest, sugar and crushed cardamom seeds in a frying pan and bring to the boil. Gradually add the melted butter, stirring. Add apple slices and warm through. Serve on top of the warm pancakes.

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RECIPES

APPLE, M A R Z I PA N & E L D E R F L OW E R PIE SERVES 8 INGREDIENTS For the pastry: 350g plain flour 225g cold butter, cut into small chunks 4 tbsp caster sugar 1 egg yolk egg wash + caster sugar to glaze For the filling: 7 apples 250ml elderflower cordial 100ml water finely grated zest of 1 lemon 25g ground almonds 115g marzipan, cut into small chunks METHOD To make the pastry, sieve the flour into a mixing bowl, add the butter and rub together with your fingertips until the mixture resembles breadcrumbs. Stir in the caster sugar, add the egg yolk and mix with a table knife to form a ball. Wrap in cling film and rest in the fridge for 45 mins. For the filling, quarter and core the apples. Peel if you prefer. Cut each quarter into slices about 3mm thick at the thickest part. Place in a saucepan, add the elderflower cordial and water, cover and simmer very gently for a few mins until the apples are just beginning to soften. Remove the apple slices to a bowl, place the liquid back over a high heat and reduce by about a third (to aporox 75ml). Stir in the zest, pour over the apples and leave to cool. Preheat oven to 190C/Gas 5. Roll out two-thirds of the pastry and use it to line a 25cm pie dish. Sprinkle the ground almonds evenly over the pastry base, then spoon the apples and elderflower syrup over, scattering chunks of marzipan as you go. Roll out the rest of the pastry and cut into strips to make a lattice top. Moisten each end of the pastry strips, lay across the top and press down at the edges to seal. Brush with a 50/50 mix of beaten egg and milk and sprinkle over some caster sugar. Place in the oven and cook for 30 mins or until golden. Serve warm with whipped cream or vanilla ice cream.

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PROFILE

Doing it for themselves Jane Pikett meets two one-woman food businesses to hear about lockdown business launches and happy collaborations

For an inspiring story of lockdown changing lives for the better, take Hannah Bramble and Ania Trocinska. Hannah, an artisan cheesemonger, and Ania, grower of microgreens and edible flowers, often collaborate on stunning cheese celebration ‘cakes’ dressed with edible flowers and shoots. They also share a passion for superb produce and both founded their businesses, somewhat unexpectedly, during lockdown. Hannah, who used to personally deliver cheese to Prince Charles when she was a cheesemonger with the royal warrant-holder Paxton & Whitfield in Jermyn Street, London, was working part-time on a cheese counter when last November she was ‘pinged’ by the Covid app and forced to isolate at home in Whitley Bay. “So there I was, shut in a bedroom at home, and I thought, well, I’ve always wanted to set up on my own, and this is my chance. I emerged from my little lockdown 11 days later with the business all worked out,” says Hannah, who named her business Crosby Loves Cheese, after her seven-year-old son Crosby (who really does love cheese). Ania has a similar story. The first lockdown prompted her to explore means of boosting her family’s immune systems and she hit on nutrient-packed microgreens. She had no plans to set up in business, but within weeks of establishing a growing corner in her dining room and posting the odd photo on social media, chefs were getting in touch asking

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her to supply them. Thus Northumberland Microgreens was born, supplying chefs, retailers and individual customers locally, keeping food miles as low as possible. I meet them in Ania’s back garden in Blyth, which is packed with flowers and shrubs, bird feeders and bug houses, and where I find Hannah midway through constructing one of her celebration pieces dressed with Ania’s edible flowers. They are both decked out in striking aprons, handmade by Whitley Bay-based Jules Capper, who calls her one-woman business Five Little Pins. “My background is in fashion and I love her aprons,” says Hannah. “I wear them all the time and I really hope you mention her in the article because she’s fantastic.” This becomes a theme. Will I mention the brilliant bakery Northern Rye, which is a huge supporter, and Phil’s Plaice Fishmonger on North Shields Fish Quay, asks Hannah. Both give Hannah space for regular pop-ups, Robbie at Northern Rye paying forward the support he had from Anna Hedworth at Cookhouse, Ouseburn, when he started out. “This sense of unity between small businesses is so important,” says Ania. “We support each other through social media and word of mouth, and it’s wonderful.” Both deliver to local customers door to door. Ania’s customers leave the Kilner jars she gives them with their first order on their doorsteps, and she replaces them with clean jars filled with produce, taking the

Ania (left) and Hannah discuss ideas in Ania’s garden

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used ones home to sterilise and re-fill, like a milkman. Local retailers sell her produce in recyclable punnets, and her growing space, now upstairs at home, is filled with shelves stacked with trays of delicate shoots, fans keeping air from the open windows circulating, a whiteboard detailing temperatures and harvest dates, low-energy LED lights encouraging the plants to grow. The cultivation of these shoots, by turns exquisitely beautiful, deeply flavourful and highly nutritious, is complex. They’re prone to mould and pathogens, temperature control and air circulation is crucial, and Ania has learned by trial and error. She shows us around, Hannah and I plucking exquisitely pretty yellow popcorn shoots (yes, they taste of popcorn, only better), coral stemmed micro-radish (similarly beautiful and packed with flavour), micro fennel, sunflower, garlic chives, beet, chickpea shoots and more. This is a spare bedroom microshoot microcosm where, committed to remaining a small, homebased operation, Ania produces some 25 trays a week, cultivating and harvesting her delicate crops by hand. “The point of this is to support local businesses with minimum impact on the environment,” she says. “Hence the recyclable punnets, glass jars, LED lights and minimum food miles. There is no need for pesticides, insecticides or herbicides because the crops grow inside. We use natural products, such as vinegar to sanitise the trays, punnets and equipment, and all processes are environmentally friendly and chemical-free.” She supplies shops, chefs, bakeries and individual customers weekly and only delivers locally in order to keep food miles down. “I also love the fact that by supplying local, small businesses, we can connect and form collaborations,” she says. Whitley Bay-based Hannah, meanwhile, is on a mission to share her passion for artisan cheese. A client, an international cheese judge, was recently so impressed with the selection Hannah curated for him that he nominated her to judge the International Cheese and Dairy Awards. Soon, she will join a world-class team of judges at this, the biggest awards of its kind in the world. Hannah’s passion for cheese knows no bounds. Her enthusiasm bubbles over as she describes her favourites, and she has a loyal band of regulars who come to her stalls at Phil’s Plaice on North Shields Fish Quay, at Northern Rye bakery in the Ouseburn, and at Middleton-St-George community

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market near Darlington. Here, she brings cheesemakers’ stories to life, taking the time to talk customers through their selections, each cheese expertly wrapped in wax paper and accompanied by tasting notes. Not surprisingly, she can’t name one favourite. She rattles off numerous names, including Picos blue, made in the Picos mountains of Northern Spain from a mixture of cow and goat or ewes’ milk (depending on the season) and wrapped in sycamore leaves to mature. Her preferred goats’ cheese at the moment is Dorstone, made by Charlie Westhead at Neal’s Yard Dairy in Herefordshire, and she adores Blackwoods’ Cheese Co’s Graceburn – a soft cheese steeped in truffle oil. Hannah studied fashion and her first career was as a retail buyer. Then, in the mid-2000s, taking time out do a chef’s diploma, she saw an advert for a trainee

cheesemonger at Paxton & Whitfield and found her passion, working her way up to assistant manager at Jermyn street. In those days, she used to personally deliver Prince Charles’ orders – always British cheeses – direct to him, stopping for long chats about the produce. “And all the high end restaurants in London got their cheese from Paxton & Whitfield, and I’d travel around in a taxi delivering to them. Gary Rhodes used to call me his cheese girl,” Hannah says. “Ronnie Corbett was one of my customers at the shop. He was wonderful, a big blue cheese lover. He always asked for me and we’d discuss cheese for ages. That personal touch is at the heart of what I do now. There are lots of cheesemongers around, but my passion is for giving my customers a really great experience, talking to them about the cheese, telling the cheesemakers’ stories.” She reels off more names, such as occelli, a northern Italian cheese rolled in chestnut leaves. Little discs of Loire Valley crottin goats’ cheese, often dressed by Hannah in herbs, spices or flowers, fly off her stall, each one a little taster which piques customers’ curiousity. In addition to her stalls, customers contact Hannah direct via her website, mobile phone, or social media. “A chap texted me yesterday asking for raclette. I don’t have it, but I have an amazing English variety, ogleshield, made with rich raw Jersey milk by Jamie Montgomery and Wayne Mitchell of the Montgomery cheesemaking family. We talked about his raclette machine and his requirements and I cut it specially for him and delivered it. He was delighted. “This is my passion, and I think if I’m excited by my cheeses, potentially customers will be too. Cheesemongers are storytellers, we bring cheesemakers’ products to life; my hope is that you’ll leave a conversation with me with cheeses that you never knew you wanted, having had a really great experience.” Crosby, as mentioned, loves his cheese, apparently the more sophisticated the better. “Yesterday, he did a tasting of ogleshield, dorstone and bix. He loves cheese as much as I do, and he’s a good example of how important it is to let children taste things and make their own minds up. I mean, is there anything in the world better than cheese? I don’t think so.” To shop and find out about Hannah’s pop ups, go to: www.crosbylovescheese.co.uk To shop and find out more about Ania’s microgreens and edible flowers, go to: www.northumberlandmicrogreens.co.uk

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HOW TO

Souper foods As the vegetable garden yields its autumn treasures, the temperature drops and the nights draw in, this is the season for soup. Here, Jane Pikett serves up some favourites I have a love bordering on obsession with soup. Always have, since the Campbell’s condensed version, which I loved as a child on Sunday evenings (place contents of the can in a pan, fill the empty can with milk and add to the pan, heat and serve). Indeed, Campbell’s condensed mushroom remains for me one of the tastes of childhood. I’m glad to say that as my teens ended, so did my reliance on tinned soup, when as a student I discovered end of the day reduced vegetables on the market, with which I’d make vats of soup for cheap, warming suppers. The most important component, I learned then, is the base. It doesn’t matter whether your main ingredient is butternut squash or beetroot – the quality of your soup relies on a good, well-prepared base, usually of onions, celery and carrot, cut small and sweated slow in oil and butter. Depending on the main ingredient, I might add diced red pepper and red pepper flakes, garlic, paprika and lemon juice. If I’m using spices (say for a curried parsnip soup) they go in with this base too. If I’m doing a tomato and lentil soup or a sweet pepper soup, I roast the veggies first for an incredible depth of flavour. Meat eaters will notice a massive improvement if you use homemade chicken stock, as will the veggies with homemade veg stock. And your stock, by the way, – homemade or shop bought – will likely dictate the amount of added salt, so take care over that. Many soups are taken to another level by a dollop of Greek or oat yoghurt and microgreens or seeds such as sunflower or chia to serve. And all soup requires a hunk of good bread from your local baker. Here are three simple recipes. If you don’t have all the ingredients, substitute. Soup is never the same twice in this house, because nothing is weighed out and it all changes according to what’s available. So, just go with the flow, and enjoy…

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PEA AND CASHEW SOUP SERVES 4 INGREDIENTS 1 tbsp olive oil + 1 tbsp butter 1 onion, diced 2 cloves garlic, crushed ½ leek, chopped 1 stick celery, chopped 450g fresh or frozen peas 50g cashew nuts 700ml vegetable stock 1-2 tbsp lemon juice (to your taste) salt and pepper to taste baby pea shoots/ herbs to serve METHOD Heat the olive oil and butter in a medium saucepan and sauté the onions and garlic until softened. Add the chopped leek and celery and cook for a further 10 mins. Stir in peas and cashews, add stock and lemon juice. Season with salt and pepper and simmer for 15 mins or so until softened. Use a stick blender to whiz smooth. Ladle into bowls and top with baby pea shoots, fresh mint and parsley.

ROAST B UTTERNUT S Q UA S H S O U P SERVES 4 INGREDIENTS 1 large butternut squash, halved lengthwise and de-seeded 1 tbsp olive oil 1 tbsp olive oil + 1 tbsp butter 1 large onion, finely chopped 2 garlic cloves, crushed 800ml vegetable stock 2 tsp smoked paprika ½ tsp ground nutmeg salt and black pepper 4 tbsp crème fraîche, plus more to serve METHOD Preheat oven to 200C/Gas 6. Brush the flesh side of each half squash with olive oil and place flesh side down on a lined baking tray and roast until tender (approx. 40 mins). Use a spoon to scoop the flesh into a bowl. Discard the skin. Meanwhile, heat butter and olive oil in a large heavy-bottomed pan over a low heat, add onions and gently sweat for 15 mins or until softened but not colouring. Add garlic and cook for a further minute. Add squash, stock, 4 tbsp crème fraîche, paprika and nutmeg, season, cover and leave on a low heat for a further 10-15 mins. Whizz with a stick blender until smooth and serve with more crème fraîche.

BEETROOT SOUP SERVES 4 INGREDIENTS 4 large beetroot, peeled 1 tbsp olive oil freshly ground sea salt 1 tbsp olive oil + 1 tbsp butter 1 large onion 2 sticks celery, chopped 3 cloves garlic 400ml vegetable stock 400ml milk or oat milk 2 tbsp hot horseradish sauce (more/less to your taste) 1-2 tbsp lemon juice (to your taste) Garnish: Greek/oat yoghurt or crème fraîche sunflower seeds, chia or mixed seeds beetroot leaves and/or fresh mint METHOD Preheat oven to 200C/Gas 6. Peel and trim beetroot, cut into quarters and place in a roasting tray. Toss in olive oil and freshly ground sea salt, and roast for 25 mins or until tender. Melt butter and oil in a heavy-based saucepan, add onion, celery and garlic and sauté gently until tender (not coloured). Add beetroot and stock and simmer gently for 10-15 mins. Add milk, horseradish and lemon juice, adjust to taste, whiz with a stick blender until smooth, and simmer for another 5-10 mins. Serve with a dollop of Greek yoghurt or crème fraîche, a sprinkling of mixed seeds and fresh torn beetroot leaves or a little fresh mint.

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GREEK STREET FOOD FAVOURITES ... A true taste of Greek life! GYROS - WRAPS - PLATTERS - SALADS - FRIED HALLOUMI BITES

VEGETARIAN, GLUTEN FREE AND MEAT OPTIONS ARE AVAILABLE ALL DIETARY AND ALLERGY REQUIREMENTS CATERED FOR

EAT IN OR TAKEAWAY / LICENSED TO SERVE ALCOHOL Grainger Market - Unit 12-13, Alley 1, Newcastle NE1 5QG

ALSO FIND US AT: Stack Newcastle, Stack Seaburn, By the River Brew Co, Tynemouth Market,

Quayside Market, Jesmond Food Market and many more!

* CELEBRATING 5 YEARS OF PROVIDING AUTHENTIC GREEK STREET FOOD *

www.acropolis-street-food.co.uk

FOCUS

Foodie heaven is a place in Newcastle We take a walk through the alleys of the Grainger Market – a bustling foodie destination filled with stunning produce and fabulous street food Opened to the public on October 24 1835, Newcastle’s Grainger Market is in the heart of the city, a few paces from Grey Street and Grey’s Monument. Its alleyways have come a long way in the last 180 years or so, from sawdust-covered floors and freshly hung game to a thriving market experience offering the best meat, fish, vegetables, cheese, coffee and more alongside some of the region’s best street food. Traditional family-run cafés sit beside

innovative, international food vendors, foodies travelling for miles to gather supplies and enjoy lunch in the alleys. A visit to the market is an occasion to be celebrated and savoured. Take a couple of hours to walk the alleys, chat to grocers, fishmongers, butchers and bakers – many of them running multi-generational family businesses – about their produce and how best to use it. Also be sure to grab some lunch while you’re here.

© Niltoni 2021 ACROPOLIS GREEK STREET FOOD When it comes to authentic Greek food, Acropolis is one of the best. A stalwart of the North East’s street food scene, Acropolis celebrates its fifth birthday this year. Its permanent location in the Grainger Market is home to chicken gyros, grilled veg and halloumi, fried halloumi bites and more. Founded by brothers Filip and Viktor and their friend Yusuf, Acropolis has won thousands of fans at the region’s biggest festivals over the years, and their Grainger Market location is a must-visit. www.acropolisstreetfood.co.uk

CHIRTON FISHERIES Fresh produce is a huge part of the Grainger Market, and the best of the day’s catch can be found at Chirton Fisheries. Beautifully displayed and presented by the expert team, you’ll find brilliant seasonal fish and shellfish here, with everything from fresh crab and prawns to stunning fish landed every morning. Be sure to chat to the team while they prepare your choices; they’ve always got a story or a suggestion to share. www.facebook.com/ChirtonFish

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FOCUS

CUBANOS The newest addition to the market’s street food scene, Cubanos offers Cuban-inspired food on the go. A popular sight at food events and markets including the Quayside Market, these meals star local ingredients and everything including the hot sauce is made in-house using traditional recipes packed with Latin flair. The menu features a selection of Cuban dishes, from the namesake Cubanos (pressed sandwiches) and medianoche (shredded beef sandwiches) to Cuban rice bowls with shredded beef, citrus chicken or black bean sofrito. www.facebook.com/Cubanosnewcastle

DUMPLING AND BUN If you’re looking for a less traditional Victorian market lunch, the brilliant Dumpling and Bun is a must. Relocated this summer to units 14 and 15 in the market, Dumpling and Bun serves up Chinese steamed dumplings and buns made fresh before your eyes and filled with anything from chilli beef and sweet carrot to tofu and vegetables. The menu also features crispy bottom dumplings, noodles and soups along with traditional Chinese teas. This is street food at its very best. www.facebook.com/dumplingandbun

NORTH SHORE COFFEE CO

Awesome coffee paired with an abundance of cakes, pastries, sarnies, toasties and bites prepared fresh in our kitchen each day. Expect nothing less than high quality, fast pace and the happiest grab and go vibes in the city!

UNIT 30, ALLEY 1, GRAINGER MARKET, NE1 5QF OPEN MON-SAT/8AM-5PM WWW.NORTHSHORECOFFEECO.CO.UK

GRAINGER MARKET | STREET FOOD FESTIVALS | RETAIL | ONLINE DELIVERY

OPEN 10:30-5PM MONDAY TO SATURDAY UNIT 49-50, ALLEY 2, GRAINGER MARKET, NE1 5QQ

www.redheadsmacncheese.co.uk

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The longest established coffee shop in the Grainger Market! This well frequented eatery has an incredible reputation - 5 star Hygiene Rating Freshly prepared meals using local market ingredients Why not try the mince a dumplings a popular dish, freshly baked scones, cakes or a fresh cream cake afternoon treat.

THE ARCADE, UNIT F GRAINGER MARKET, NEWCASTLE

Famous for our Irish Breakfast

Olivers Bistro Cafe & Takeaway in the Grainger Arcade offers passers by and weary shoppers the chance to sit back, relax and enjoy a full English breakfast or a traditional Irish breakfast, mid-morning coffee, light lunch or afternoon treat. Food is freshly baked on the premised and made using locally sourced ingredients - and with such a bounty of exceptional produce on their doorstep you can expect real quality. Living Social customers say... Excellent breakfast would visit again

2 Rashers of Bacon, 2 Sausages, Fried Egg, Grilled Tomato, Mushrooms, Baked Beans, Sauteed Potatoes with Irish Potato Bread & Soda Bread hot off the griddle.

£5.40

Will definitely return Great value for money and great service

14-15 Grainger Arcade, Grainger Market, Newcastle, NE1 5QF

Situated in the historic Grainger Market, making and baking fresh every day! Outside catering for businesses, private functions, weddings, wholesale and more. From small lunch platters to larger scale event catering. Unit 27, The Grainger Market, Newcastle NE1 5QF Tel: 07921 082953 Email: phillips_emma@hotmail.com www.frenchoven.co.uk

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Moved to Unit 14 & 15 Grainger Market, Newcastle!

Our new Autumn Range available now!

Hongli’s Authentic Chinese Street Food Favorites Steamed Dumplings and Steamed Buns NEW extended menu with a wide choice of dumpling fillings and vegan dumplings available

Free Delivery with Code: AUTUMN21

#SHOPINDEPENDENT

#SHOPLOCAL

Unit 14 & 15 Grainger Market, NE1 5QG. Tel: 07557 115657

Your happiness is our reward!

From trawler to table for the finest fresh fish

BEST QUALITY SHELLFISH, SEAFOOD AND FRESH FISH

#LOCALLYSOURCED

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T&C Apply. Min. Spend £35 Offer ends September 30th.

Chirton Fisheries Tel: 0191 261 2026 26/27 Grainger Market, Newcastle, NE1 5QG

FOCUS

EATS CAFÉ If you’re looking for hearty home cooking, Eats is the place for you. The café is home to superb roast beef stotties, traditional lunches and a great cup of coffee. There’s also plenty of room to grab a seat in the heart of the market and enjoy watching the world passing by as you take a break. www.facebook.com/eatscafeNCL

FED’S FRIED CHICKEN A grab-and-go lunch to rival the very best, fried chicken from Fed’s is a must. Sweet tea-brined chicken is served on the bone or as tenders, which are also available in sandwiches with accompaniments from BBQ sauce and hash browns to hot bonnet sauce and jalapeno cheese. The vegetarian ‘chicken-fried’ cauliflower is a must-try alongside fries and spicy beans. www.fedsfriedchicken.com

© Niltoni 2021 FINLAY’S BUTCHERS In the heart of the market, Finlay’s has been the butcher of choice for families for generations. Here you’ll find the pick of the finest local produce as well as expert advice from the experienced and talented team. A traditional butcher’s counter, you’ll always find great quality local beef, pork, lamb and chicken here along with excellent game when in season. Facebook - Finlay’s English meat corner

FIREBRICK BREWERY Based along the Tyne in Blaydon, Firebrick Brewery produces a range of established and award-winning craft beers and lagers covering a wide range of styles, including blonde session beer Pagan Queen, craft lager Giuseppe and Toon Broon brown ale. Firebrick’s Grainger Market shop offers beers and lager on draft as well as in bottles and cans alongside gift packs. There’s space to sit and sample the beers before purchasing some to take with you and you can also purchase small batch gins, vodkas, rums, whiskies and fine wines here too. www.firebrickbrewery.com

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Tel: 01914144510 www.pumphreys-coffee.co.uk

THE FRENCH OVEN The French Oven fills the air with the smell of fresh bread and sweet treats. The scones are the stuff of legend, while bread, pies and pasties are essential on our shopping list. For lunch, filled baguettes and paninis are perfect and you should also treat yourself to a traditional sweet treat for pudding - we recommend the peach melbas. www.frenchoven.co.uk

Create the perfect cheese board With MATTHEW’S CHEESE Continental and English Cheese Over 200 types of cheese from around the world from the humble cheddar to something more exotic and even seasonal ﬂavours. A large selection of herbs & spices, ﬂavoured nuts and savoury biscuits

CHRISTMAS CHEESE BOARDS AVAILABLE

MATTHEW’S CHEESE 23-24 Grainger Arcade, TEL: 0191 232 4265 Grainger Market, Newcastle

Bringing the authentic taste of Cuba to the North East and beyond! Cabanos serves inspired Cuban food with everything including their hot sauces being made from scratch with locally and ethically sourced ingredients. Why not try the Classic Cubanos Pressed Sandwich or Cuban Rice Bowl that just melts in your mouth!

Find us at: The Grainger Market - soon! – Quayside Market - every Sunday, Cumberland Arms local gigs, Salt Market Social, Low Fell Market and festivals this Summer

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GEORDIE BANGER COMPANY A stalwart of markets, food shops and foodie gatherings since 2013, Geordie Bangers’ sausages come in a wide range of flavours and styles to suit every taste. Run by third-generation butcher David McDonald, you can buy sausages to cook at home at the Grainger Market or enjoy your choice of freshly cooked sausage on a stick, a banger in a bun or chipolatas to-go in the The Pig Sty. www.geordiebangercompany.co.uk

GRAINGER DELIVERY Launched in 2020 to bring the best of the Grainger Market to people’s homes, Grainger Delivery has proved a massive success, surpassing £1m in orders and becoming the go-to delivery service for North East produce. Starting as a Facebook post on March 23 2020, today the website offers more than 2,000 products from more than 20 businesses to homes all over the region, delivering goods from the market’s reatilers as well as heat and eat meals from street food vendors six days a week. www.graingerdelivery.com

© Niltoni 2021 LINDSAY BROS. Another cornerstone of the Grainger Market, Lindsay Bros. is an essential stop for quality fish and seafood. Supplier of fine seafood since 1936, the team has a renowned selection of produce from the North Sea and beyond delivered fresh every morning six days a week, including kippers from Craster and oysters from Lindisfarne. www.facebook.com/Lindsayfish1936

Can & Bottle Shop Grainger Market, Newcastle upon Tyne Cans, Bottles, Draught Carry-outs, Gifts Packs ‘Sit and Sample’ Monday to Saturday 9-5 www.FirebrickBrewery.com

MATTHEW’S CHEESE A cornerstone of the market’s food scene for more than 50 years, Matthew’s Cheese is expert in choosing the right goat, cow or ewe cheese for a cheese board or recipe. UK cheeses are sourced from England, Scotland and Wales, and Northumberland, while you’ll also find varieties from across Europe and further afield.

Whether it’s for a sausage on a stick, a banger in a bun or some chipolatas to go - pop to the new Pig Sty, Grainger Market. Geordie Banger have created a perfect space for you to enjoy all things sausage! NORTH SHORE COFFEE Mobile coffee business North Shore Coffee Co moved into its first permanent location in the market in 2021. Founded by Toby Davison, North Shore is popular at foodie events as well as operating from the market, where it serves up top-notch coffee from Origin Coffee Roasters alongside fresh cakes and bakes as you do some shopping, head through the market on the way back to work or pop in for a mid-afternoon treat. www.northshorecoffeeco.co.uk

SAUSAGE ROLLS - SCOTCH EGGS - FRESH PACKS - HOT FOOD - SEATING AREA Unit 169-172 Alley 4, Grainger Market, Newcastle, NE1 5QQ Open Monday - Saturday 9am - 5pm

www.geordiebangercompany.co.uk

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FOCUS

OLIVER’S CAFÉ BISTRO When it comes to traditional market cafés with great breakfast, Oliver’s is our go-to. From simple scrambled eggs on toast to full English and Irish breakfasts, this is a perfect place to start the day. The menu also includes something for everyone at lunchtime as well as coffee and cake while you enjoy an afternoon break. Facebook - Olivers Cafe Bistro NCL

FINLAY’S ENGLISH MEAT CORNER ESTABLISHED IN 1914, WE ARE A FAMILY RUN BUTCHERS WITH OVER 100 YEARS EXPERIENCE IN FINE LOCAL SOURCED PRODUCE. (Alley 4) 148 - 149, Grainger Market, Grainger Street, Newcastle, NE1 5QW

Tel: 0191 232 4801 46 appetitemag.co.uk

© Niltoni 2021 PIZZA SLICE For fresh pizza served by the slice with plenty of Italian charm and fresh ingredients made to an original Italian recipe, head to Pizza Slice. Located in Alley 4 and run by Agostino, this is a perfect pit stop for lunch, and a large slice of pizza or a mini calzone always brightens our day. Facebook - PIZZA SLICE Newcastle

FOCUS

LINDSAY FISH ESTABLISHED 1936

FED UP WITH TIRED, BLAND FISH FROM SUPERMARKET COUNTERS? We’ve been Fish Merchants in the North East for over 70 years maintaining the same constant first class quality at a fair price...

If you don’t know us already - now is the time to try the best stuff !

Lindsay Bros, Alley 1, Grainger Market, Newcastle NE1 5QG Tel: 0191 261 2995

PUMPHREY’S COFFEE CENTRE AND BREWING EMPORIUM Pumphrey’s Coffee Centre and Brewing Emporium is a coffee-lover’s dream, where you can drink superb fresh coffee at the bar and buy beans and loose leaf tea to take home, with more than 50 options to choose from. Their beans are freshly roasted at their showroom in Blaydon where they also supply espresso machinery and home brewing equipment. www.pumphreys-coffee.co.uk

PIZZA LOVERS!!! Your favourite pizzas are waiting for you in Grainger Market, Alley 4

Treat yourself with a large slice £2.50 or even better with a huge 18” pizza £14 ...because everyday is a pizza day!! Choose from - Margherita and mini calzone £2 Salamino/ham and mushroom/vegetable/sausage & onion £2.50

© Niltoni 2021 REDHEADS MAC ‘N’ CHEESE Street food pop-up turned market fixture, the Redheads team have turned their passion for the simple dish into an essential part of every visit to the market with a selection of accompaniments elevating mac and cheese from side dish to star of the show. Ridiculously good! www.redheadsmacncheese.co.uk

Pre-order via our Facebook PIZZA SLICE Newcastle Open Monday - Saturday 9.30am - 4.30pm

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TASTY FOOD + DRINK TRADERS + COOKERY WORKSHOPS CELEB CHEF COOKERY THEATRE + MEET THE PRODUCERS CREATIVE SESSIONS + FAMILY FUN AND MORE CELEB CHEF COOKERY THEATRE GUESTS JOHN TORODE TV CHEF

JOE HURD TV CHEF

BRETT COBLEY EPI VEGAN + AUTHOR

MIKE BARTLEY MASTERCHEF CONTESTANT

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BRIONY MAY WILLIAMS FOOD UNWRAPPED + C4 PRESENTER

TOM RHODES MASTERCHEF CHAMPION

bishfoodfest 02/09/2021 16:49

COMPETITION

Win a break for two AT THE NORTHUMBERL AND ARMS The Northumberland Arms, Felton is offering one lucky Appetite reader the chance to win a luxury break for two in stunning Northumberland, with dinner, bed and breakfast. To enter, go to www.appetitemag.co.uk/win and enter your full name and contact details. Closing date for entries October 31, 2021. A popular base from which to explore all Northumberland has to offer, The Northumberland Arms is home to six luxury, individually decorated rooms for guests to rest their heads, with modern décor and White Company toiletries behind each door. A varied menu offers something for every palate, from fish of the day and

slow-cooked pork belly to street food options including harissa-spiced lamb flatbread and sweet Korean pork bao buns. The lucky winner and their guest will make themselves at home in the warm and welcoming bar and restaurant during their stay, and enjoy a hearty breakfast before they leave.

Terms & conditions The prize is for the winner and a guest (two adults sharing one room) and cannot to be given away as a gift. The date of the prize is to be arranged directly with The Northumberland Arms and is subject to availability (to be taken before October 2022). The prize is non-transferable and there is no cash alternative. All drinks and extras to be paid for. The winner will be drawn at random and notified within three days of the closing date. The Northumberland Arms, The Peth, West Thirston, Northumberland, NE65 9EE, tel 01670 787370, thenorthumberlandarmsfelton@gmail.com

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LAST WORD

Danny Parker E X E CU T I VE HE AD CHEF, JE SMOND DENE HOUSE What do you have for breakfast? I’m pretty organised about breakfast; I tend to have overnight oats with protein powder, almond milk and peanut butter before or after I go to the gym. And your go-to guilty pleasure? My three-year-old daughter gets all the credit for this one – the giant crumpet with butter, peanut butter and jam. It’s one of the best treats I’ve ever had. She’s a genius! What would be your last meal on earth? I’d go for a slightly warm lemon tart with a brûléed top accompanied by a raspberry sorbet and fresh raspberries. What can I find in your home fridge right now? Mainly snacks for my daughter - Babybels, smoothies, chocolate mousse, Frubes – all the things I have to try to keep my hands off when I come in from work. The rest is pretty boring – dairy, vegetables, etc. Which ingredient would you have if you could only choose one? Good salt is essential; I like a Maldon sea salt. What’s your most important piece of kitchen kit? I used to be really into gadgets and gizmos, but I use them a lot less these days. I still use a Thermomix a lot though; it’s a class bit of kit which does exactly what it says. What’s your favourite cookbook? I’m a big collector of cookbooks and have a lot in my office. My favourite at the moment is The Gramercy Tavern

Cookbook from the landmark New York restaurant. I love reading it and taking inspiration from the ideas on casual fine dining and good neighbourhood food. What’s your most important piece of advice in the kitchen? I’d advise every young chef that you don’t have to give up your life to have this career. Go out, experience things, travel and be happy inside and outside the kitchen. Your food will be better for it. What would you be doing if you weren’t a chef? For a long time I wanted to follow in my dad’s footsteps and go into the army. I’m also passionate about fitness, so I would have enjoyed being a personal trainer, or maybe something creative like graphic design. If you only had £10 to spend on food, what would you buy? It would have to be a pizza. Newcastle has some brilliant places for pizza, cooked properly with really good ingredients. I wouldn’t want to choose between them, but it would be a pizza in Newcastle. Who is the greatest cook ever? There are a few ways to look at this one and come up with very different answers. A few names came to mind of people who’ve directly inspired me, but I think I must work back and say either Paul Bocuse or Fernand Point. Their influence on French cuisine was so important, and what followed led to the development of British food with the arrival of the Roux brothers. Chefs today owe those two godfathers of cooking a hell of a lot.

Jesmond Dene House, Jesmond Dene Road, Newcastle, NE2 2EY, tel 0191 212 3000, www.jesmonddenehouse.co.uk

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