Appetite #69 – July/August 2022

ISSUE 69

www.appetitemag.co.uk

July/August 2022

TICKLE YOUR TASTEBUDS...

FREE TAKE PLEASE ITH W A COPY YOU

Salad days

Super salads to make your summer sizzle Plus How to barbecue // A Northumberland food tour // The experts’ guide to wine Win A break for two at The Lord Crewe, Bamburgh

PLUS YOUR G : UID NE1 NEW E TO CA RESTAU STLE RANT WEEK

Kh a i Kh a i , 2 9 Qu e e n St r e e t , Qu a y s i d e , Ne w c a s t l e Up o n Ty n e , N E 1 3 U G 0 1 9 1 2 61 4 2 7 7

WELCOME

Tastes of summer Editor savours the vegetables of her labours and looks forward to a big foodie week out I am in my element, dear reader, having just been down to my spectacular (if I say it myself) veg patch to harvest today’s lunch of yellow courgette, pak choi, French radish, and mange tout, which I’ve stir-fried with garlic, olive oil, lemon juice and sea salt and served with home-grown tomatoes and lots of dill, mint and tarragon (because when you’re eating from the garden, anything goes).

I know, I sound like a reglar Monty Don, don’t I? Clearly this is a fiction, because unlike the great man’s Instagram-perfect gardens (he has many, all a little pompously named, such as The Jewel Garden if you blooming please...) our veg patch is full of weeds and very hungry caterpillars, which are currently making quite the meal of my brassicas (if you will excuse the expression).

It is lovely though, heading out to harvest lunch. Even if you’ve only got a few pots of herbs on your windowsill, food tastes better when some of it is fresh-picked, its flavours fully intact. That’s why it’s always so nice to see chefs opting to grow their own veg and herbs and even rear their own livestock. I

Cover: Chicken Caesar salad (page 26)

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think growers and cooks tend to have a similar mindset; a shared pleasure in taking our time to nurture a raw ingredient into something to be savoured.

Meanwhile, over in the big city, the busiest food week of the year is about to land in the shape of NE1 Newcastle Restaurant Week. I love the way the city bursts into life during this twice-yearly event, which lights up January and brings the sunshine in August.

How lovely it is to go out and celebrate the vast diversity of food traditions and innovations being served up in the NE1 postcode, and to do it in the company of others all enjoying the same joyous festival of food. The restaurants are always busy during these weeks, and the atmosphere is vibrant, bringing the city fully to life in the shared pleasure of eating out.

I love it and will be using it as an excuse to enjoy lots of new places as well as some old favourites. I hope to see you there, and in the meantime, do enjoy the bounty your garden or windowbox provides.

Jane Pikett, Editor

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

@appetitemaguk

Photography Nicky Gibson (Rogerson) nicky@kgphotography.co.uk

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WHAT’S INSIDE

Highlights

July/August 2022

26

Salad days

Pep up your summer greens with these seasonal recipes

07 Offers

46 Kitchen kit

22 Take 5

48 Win!

...Exclusive to Appetite

Our 5 favourites of the moment

25 Food fight Chocs h’away!

40 Take a tour

Great Northumberland flavours

32

Every kitchen’s essentials

Coming of age

The inspiration behind the sublime wine shop and enoteca, Carruthers & Kent

A break at The Lord Crewe, Bamburgh

50 Last word Chef Ralph Hellens

36

How to... barbecue

‘Tis the season of the barbie, and this is all you need to sizzle

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Ciao! Welcome to Pranzo, Whitley Bay Modern Italian cuisine at the highest level

Pranzo is a celebration of authentic italian food

The family-run deli & trattoria is located in the heart of Whitley Bay, offering Italian tapas, pasta, pizza and street food in the restaurant, on the alfresco terrace or as take away.

Pranzo works closely with local producers, as well as speciality Italian artisans, to create a menu that can be enjoyed by all of the family. The wine list is sourced directly from Italian vineyards featuring classics such as Vermentino Toscano, Chianti Classico , Aglianico Porconero and Cannonau Dolinova.

Check our website/facebook/instagram for weekly menu updates

BREAKFAST - ITALIAN TAPAS - AUTHENTIC PIZZA - WINE - COCKTAILS

16 Station Road, Whitley Bay, NE26 2RA Tel: 0191 676 7062 Open Tues-Sun 9am-10pm

www.pranzotapasbar.com

Fern is an up market neighbourhood Dining Room & Bar, the emphasis is on creating fine, flavoursome food where there’s both respect and passion for the ingredients.

The cooking is skilful, generous and heartfelt with dishes inspired by the rhythm of the seasons. Our Executive Head Chef Danny Parker writes our seasonal A la Carte menu based on the best produce available from our local suppliers, ensuring that ingredients comes from trusted and responsible sources.

Danny explains, ‘One of my favourite dishes from Fern’s summer menu is our starter ‘Isle of Wight Tomatoes, Peaches, Ricotta, Marcona Almonds & Bitter Leaves’. The fresh, sweet tomatoes and sweet peaches, paired with the tart dressing and bitter leaves with creamy ricotta and crunch from the slightly sweet Marcona almonds are the perfect combination for a vibrant summer salad. We also have this dish on our Terrace Special’s menu, meaning you can enjoy it dining Al Fresco in the sunshine, paired with a cold glass of white wine or Aperol Spritz.’

‘My favourite main course is ‘Pan Fried Hake, Crispy Courgette, Sauce Vierge & Creamed Potatoes’. Hake is a delicious fish, often underrated; choosing to pair it with delicious, seasonal products like crispy courgettes, creamy pomme purée with a vivid sauce consisting of garlic, fresh herbs, tomatoes and lemon juice, is the perfect light summer dish.’

Serving a seasonally changing A la Carte Menu, Afternoon Tea, Sunday Lunch and Bar Menu. Fern offers a relaxed, informal Geordie hospitality, and memorable dining experiences, making it the perfect place to, meet, eat, drink and celebrate.

Images: Sean Elliott Photography

JESMOND DENE HOUSE - Jesmond Dene Road – Newcastle – NE2 2EY T: 0191 212 3000

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E: info@jesmonddenehouse.co.uk

W: www.jesmonddenehouse.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.

Lunch for two for £25

Pranzo trattoria and deli in Whitley Bay is offering Appetite readers the chance to enjoy lunch for two for £25 until August 31, 2022. The offer, which includes four food selections (max 2 pizza/pasta) and two drinks from a select menu, is available Tues-Fri noon-2.30pm.

Pranzo, Station Road, Whitley Bay, NE26 2RA, tel 0191 676 7062, www.pranzotapasbar.com

Introduction to Professional Barista courses A perfect starting point for those looking for a first job in hospitality, Baristocracy’s Introduction to Professional Barista course is a great way to prepare for a trial shift and feel confident when faced with an espresso machine. The course lasts 2.5hrs and costs £45 per person with each participant receiving a certificate showing the skills they’ve learned. For more information, contact Kate or Alex at Baristocracy. Baristocracy, Unit 2 Larch Court, North Industrial Estate, North Shields NE29 8SG, www.baristocracycoffee.com

Wrap and side of fries for £11 Greek street food specialist Acropolis is offering Appetite readers the chance to enjoy a wrap of their choice with a side of fries for just £11. Available until August 31, 2022. Available at Grainger Market only.

www.acropolis-street-food.co.uk

15% off

Caboose at Blyth Boathouse is offering Appetite readers 15% off their food bill on Wednesdays and Thursdays 5-9pm until August 31, 2022.

Caboose at Blyth Boathouse, Quay Road, Blyth, NE24 3PA, tel 01670 359 851, www.caboose-group.co.uk/blyth

Appetite Weekly newsletter 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.

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WHAT’S HOT

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WHAT DO I DO WITH..? FENNEL The editor often arrives at Appetite HQ with fennel bulbs and fronds from her garden, where she grows them as much for their pretty feathery fronds as for their distinctive aniseed flavour. Use the stalks instead of celery in soup, or as a bed for roast chicken.

Use the fronds as you would dill or parsley. Oddly enough, while fennel is easy to grow and versatile in recipes, many people are afraid of its strong flavour. We recommend you give it a chance, however, maybe trying some of the following suggestions: • For a simple side dish, roast halved or quartered fennel bulbs spritzed with olive oil and a little balsamic vinegar at 200C/Gas 6 for 40 mins or until tender and beginning to caramelise.

• Place thinly sliced fennel in a pie dish. Pour over a 50:50 mix of double cream and whole milk with a couple of minced garlic cloves, sprinkle with Parmesan and bake at 190C/Gas 5 for 30-40 mins until tender and golden on top.

• To pep up lemon risotto, add thinly sliced fennel with the onion at the start of cooking. When the risotto is done, fry some more thin fennel slices to top and serve garnished with fennel fronds.

S T R AWBERRIE S AT BR O CK SBUSHE S

WE LIKE

Brocksbushes is one of our favourite pick-your-own farms for quality berriers. You can also pick raspberries, gooseberries, redcurrants and blackcurrants during their seasons, and pop into the tearoom for meals featuring produce from the farm and local artisan producers.

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

Marc McPake and Mark Hubble of Caboose in Blyth (©MultiStory Media)

NAPK INS AT DAWN

Caboose in Blyth hit the small screen in a fiery edition of Come Dine With Me: The Professionals. Caboose, on Quay Road, was one of three restaurants in the programme taking it in turns to host the others for a three-course dinner. Owner Marc McPake and chef Mark Hubble said "clashes of personality" among contestants made for great telly.

Come Dine With Me: The Professionals, featuring Caboose, is now available on All 4

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COOK!

P I C K L E D WA L N U T C O R N I S H PA S T I E S Serves 6

INGREDIENTS For the pastry: 500g strong white bread flour 1 tsp salt 150g unsalted butter, diced 100g lard, diced 1 egg, beaten, to seal and glaze For the filling: 400g rump steak, fat removed and cut into 1cm cubes

R AMS AY ' S K ITCHEN DAYDRE AMS Generally making headlines for making life hell for kitchen teams worldwide, Gordon Ramsay couldn't praise the crew at Khai Khai on Newcastle's Quayside enough when he dropped by for dinner and a chat with the kitchen team recently.

The great man's verdict on his meal was typically colourful – he said it was, quote, "f*****g delicious!" – and he went into the kitchen to tell the chefs personally how much he loved the food. Ramsay's visit followed that of stage star Jason Donovan, who dropped by for a meal after appearing in Jason And His Technicolour Dreamcoat at the Theatre Royal.

Meanwhile, Gordon Ramsay also dropped by at Veganatomy at By the River Brew Co's HWKR food market on Gateshead Quays, declaring talented vegan chef Zoe Newman's food 'incredible'.

Our spies tell us that Gordon was on the Tyne doing some filming at By The River brew Co's Träkol, where he was spotted enjoying chips with his film crew.

300g waxy potatoes, cut into 1cm cubes 200g swede, peeled and chopped into 1cm cubes 2 onions, finely chopped 3 pickled walnuts, thickly sliced (we used Opies) salt and pepper to taste

METHOD Rub the flour, salt, butter and lard together in a mixing bowl using your fingertips until the mixture resembles breadcrumbs.

Add 100ml water and bring together to form a dough.

Turn out onto a floured surface and knead for 3-4 mins until it begins to stretch. Place in a bowl, cover and chill for 2-3 hours.

Preheat oven to 200C/Gas 6 and line a large baking tray. Place the steak, potatoes, swede and onions in a mixing bowl, season with salt and pepper, add the pickled walnuts and combine.

Remove dough from the fridge and turn onto a floured surface.

Divide into 6 balls and roll each into a circle about 23cm (use a side plate as a guide, trimming the pastry around it).

Spoon filling onto one half of each circle, leaving a 1cm border, and brush the edges with egg. Fold the pastry half over the top of the filling to form a half-moon, pinch together and crimp the edges. Transfer to a greased baking tray and chill for 1 hour.

Remove from the fridge and brush pasties with the remaining egg to glaze. Bake for 10 mins, then lower the oven to 160C/Gas 3 and bake for a further 45 mins until golden.

Serve warm or cold.

FR YING TON IGHT

Excellent work on the part of fish and chip shop Lewis’s in Seahouses, which has been named in the top 10 in the UK by the UK’s finest newspaper of record, The Times.

Lewis's impressed the paper’s illustrious taste tester with its fish and chips, and the crab and lobster landed in Seahouses on the day they're served. The paper gave Neptune, also on Main Street, an honourable mention in its round-up.

Lewis’s Fish Restaurant, Main Street, Seahouses, NE68 7RQ tel 01665 720 475, lewissfishrestaurant.co.uk

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S TA R T E R S

IT ’S A DAT E

Light bites TOP 100

Pine’s Cal Byerley & Sian Buchan (©Joe Taylor Photography)

HINNIES LUNCH CLUB TASING WITH ST MARY ’S GIN AUGUST 10 Whitley Bay restaurant Hinnies will welcome Martin Summers from St Mary’s Gin to talk about the business, its future plans, and host a tasting of St Mary’s products, which are distilled in North Tyneside.

Enjoy a complimentary glass of fizz on arrival followed by an insight into St Mary’s Gin company with taster cocktails, and then a twocourse lunch and coffee. £25pp. www.blackfriarsrestaurant.co.uk/events/1694/hinnies-lunch-cluba-tasting-with-st-marys-gin

CHEESETOON: THE NORTH EAST CHEESE FESTIVAL JULY 22-24 Celebrate all things cheese over three days at Salt Market Social, North Shields.

The event will feature local cheese street food traders, independent artisan cheese retailers, live bands, musicians and DJs across all the sessions. £3pp + booking fee. www.cheesetoon.co.uk

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BRINKBURN STREET BREWERY AND BEER TOUR MONTHLY Meet the brewers, enjoy a tasting session and lunch at Brinkburn Street Brewery. The beer flights change each month and sessions take place throughout the summer, with tours and tastings from £25 and full brewery experiences from £35 available. www.brinkburnbrewery.co.uk/ pages/events

The region’s best restaurants are included in the National Restaurant Awards’ Top 100 for 2022. The list includes Newcastle’s House of Tides at 14, Pine at Vallum near Stocksfield at 48, Hjem in Wall at 52, and The Raby Hunt near Darlington at 72. Pine co-owner Sian Buchan said: “It’s huge for us, and it recognises the hard work of all the team.’’

OPEN ALL HOURS

Artisan bakery, café and bistro Kennedy & Rhind is now open Fri and Sat until 8pm and SunThurs until 5pm. The menu from chef David Kennedy and baker Murray Rhind includes carpaccio of beef with rocket, tomato and parmesan salad; whipped cod roe, fennel, dill and watercress salad with sourdough; and vegan soba noodle salad with crispy tofu and soy and sesame dressing.

Kennedy & Rhind, Holly Avenue West, Jesmond Newcastle, NE2 2AR tel 0191 691 607 www.kennedyandrhind.co.uk

JULY MACKEREL The editor once took three kids mackerel fishing on one of those trips off Seahouses and they caught 58 of the blighters.

Thank God for the freezer, she said, and for mackerel 58 ways, including paté, chargrilled and served with gooseberry compote, and in a salad with beetroot, apple and horseradish dressing.

CHEER S TO FE S T I VAL RE T URN After a three-year break, Gosforth Beer Festival is returning with a family-friendly weekend of beers, bands, food and games at Gosforth Civic Theatre.

The festival will feature 20 craft beers on cask and keg, music and street food. Celebrated brewers will include Allendale, Almasty, and Northern Alchemy, and street food vendors will include Meat Stack, Scream for Pizza, Acropolis, and Chuchos.

The festival supports Liberdade Community Development Trust, which owns and runs Gosforth Civic Theatre and gives people with learning disabilities and autism the opportunity to get involved in the arts and the community.

Gosforth Beer Festival, Fri Aug 5-Sun Aug 7 (noon-8pm) www.gosforthcivictheatre.co.uk/gosforth-beer-festival-2022 To sponsor a Liberdade volunteer or a beer at the festival, email info@gosforthcivictheatre.co.uk

PEACHES The epitome of summer succulence, go back in time and treat your clan to proper peach melba, or halve, roast and serve with honey and crème fraîche for the taste of summer.

AUGUST FIGS Almost impossibly exotic, figs are also incredibly versatile. Divine roasted with honey and orange zest and served with Greek yoghurt and unsalted pistachio nuts.

SCALLOPS We believe in keeping scallops simple, so just sauté with minced garlic and lemon for a sublime supper.

STRAWBERRIES Arguably the UK’s best-loved berry, you might think you’ve run out of things to do with them. But have you cut out discs of white bread (rubbish shop-bought sliced is best), spread with Nutella, added a couple of strawberry slices, folded them over and then fried in butter yet? No? Do it and serve warm sprinkled with icing sugar and a dollop of whipped cream. You can thank us later…

CHO C OL AT E FANTA S T IC Having produced a spectacular 28,500-plus delicious handmade Belgian truffles since it opened its doors, Corbridge coffee and chocolate truffle house Coffuffle has marked its first birthday.

Founded by chocolatier Philip Weddle, the ever-changing menu at Coffuffle features truffles from sea-salted caramel to vegan dark chocolate and coconut, while Coffuffle’s signature hand-roasted house coffee is roasted to order by Recent Beans in Castleford.

“I’m really proud of what we’ve managed to achieve in our first year,” said Philip. “I love being part of the Corbridge community and I’m looking forward to lots of adventures in coffee and truffles in the years ahead.”

Coffuffle, 3 Jubilee Buildings, Middle Street, Corbridge NE45 5AT, www.coffufle.co.uk

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IN THE GARDEN

S TA R T E R S

HED GER OW HAR VE S T 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, and Restaurant Pine.

Vallum, Military Road, Newcastle, NE18 0LL tel 01434 672 652, www.vallumfarm.co.uk I think that when the sun is out and the countryside is in full green mode, there’s no place more beautiful than Northumberland; a place that truly nourishes my soul.

Yesterday was one of those days. Driving along the back roads because of a diversion on the Military Road, the colours, textures and smells from the plants were sublime.

Meadowsweet seems to have done particularly well this year.

It’s everywhere at the moment and its smell triggers a deep feeling of wellbeing in my mind.

Also known as queen of the meadow and meadwort, it’s popular now with chefs. It was traditionally used to flavour mead and a quick Google shows it can be used for joint pain, heartburn, ulcers and gout! It also makes a nice tea.

We’ve lost so much handed down knowledge about the use of plants that we’re unsure now about how to use the ones

which surround us. I hope the emerging interest in what the hedgerow has to offer will lead to some research and advice on how to use these plants, such as meadowsweet, which is a natural aspirin.

At Vallum, Restaurant Pine’s plants are all going a bomb in the garden. They’re growing the gigantic chard leaves we use for the presentation of our wedding feasting boards, which look so dramatic – bouncing, fresh and shiny in a multitude of colours.

We are well and truly in the middle of wedding season at Vallum now. The new potatoes have come through and boy are they taking some seasoning this year; we’re drenching them in salt, pepper, parsley and mint.

Have a lovely summer and enjoy our beautiful corner of the world! And happy growing – and if you have any photos of your efforts and you’re on Instagram, share them with me @vicmoffitt and with @appetitemaguk.

Matt Tebbutt

CHEF S L INE UP F OR SE AHAM F O OD FE S T I VAL Chefs including BBC Saturday Kitchen presenter Matt Tebbutt and Bake Off: The Professionals judge Cherish Finden are set to appear at Seaham Food Festival in August.

The festival will also feature family entertainment, live music and an open-air cookery theatre. Chefs taking part also include Ryan Riley, founder of Life Kitchen and Life Kitchen Cookery School, plus Chris Bavin and Stacie Stewart of Eat Well for Less. Food on offer will range from traditional East Asian dishes, to Greek gyros and Lebanese shawarma. There will also be coffee, cocktails, desserts, local artisan products, crafts, and entertainment.

Seaham Food Festival, Sat August 6-Sun August 7 Sign up to the newsletter at www.seahamfoodfestival.co.uk or follow @seahamfoodfest on Facebook, Instagram and Twitter

© Sean Elliott Photography

SUMMER LOVIN’ Jesmond Dene House is marking summer with a new menu from executive head chef Danny Parker. British flavours feature, with Lindisfarne oysters, Shetland mussels and Whitby crab all starring.

There’s a terrine of Yorkshire game, pan-fried halibut and hake, herb-fed chicken schnitzel, and double baked cheddar and spinach soufflé. Dessert includes elderflower pana cotta with gooseberries; and rum, chilli and anise-roasted pineapple.

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

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TASTE THe – M U LTIPLE AWARD WINNE R – – T H E U LT I M AT E U NBE ATABLE G RE E K FLAV O URS – – A BI T E WI L L B R I N G BACK YO UR HO LIDAY ME MO RIES! –

At Blagdon

• T E M P T Y O U R TA S T E B U D S ! •

SERVING OUR EVERYONE’S FAVOURITE CHICKEN GYROS, YUMMY HALLOUMI CHEESE, OUT OF THIS WORLD VEGAN GYROS AND HOMEMADE BAKLAVA AND SAUCES!

VEGETARIAN AND GLUTEN FREE 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 Seaburn, Central Park Newcastle, Beach Box Jesmond, By the river Brew co, Tynemouth Market, Quayside Market, Jesmond Market, Hebburn Market and many more!

Follow @Acropolis street food on Facebook and Instagram and @acropolisuk on tiktok and learn more about our offers and where to find us!

Have it delivered from Deliveroo.

ww w . a cro p olis-stre e t-f oo d.c o.uk

• AWARD-WINNING BUTCHERY – Huge range of delicious meats for the BBQ – burgers, sausages, skewers, steaks, -choose from beef, pork, lamb, chicken and venison.

• OUR OWN BAKEHOUSE – A selection of homemade pies and quiches. Mouth-watering range of freshly made desserts for summer.

• LOCAL PRODUCE - Local and English fresh seasonal fruit and vegetables Wine, local beer and charcoal.

Visit our website/online shop for BBQ food and afternoon teas

www.theblagdonfarmshop.co.uk Milkhope Centre, Blagdon, NE13 6DA, tel 01670 789 924 Open Tuesday-Thursday 10am-4pm, Friday-Saturday 10am-5pm, Sunday 11am-4pm.

Closed Monday (incl Bank Holidays)

SUMMER AT

Restaurant - Bar - Rooms - Events

Come Dine Al Fresco

Authentic traditional Mediterranean dishes, inspired by family recipes and regular visits to the Mediterranean Now serving breakfast 8.30-11.30 Mon-Sat

MICHELANGELOS RESTAURANT - BAR - ROOMS - EVENTS STELLA ROAD, RYTON, NE21 4LU TEL: 0191 413 2921

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

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BOOKS

BO OK S F OR C O OK S Helen Stanton of Forum Books in Corbridge, The Bound, Whitley Bay, and The Accidental Bookshop, Alnwick, reviews the latest food titles BIG HAS HOME // HASAN SEMAY As Hasan Semay (AKA chef and YouTuber Big Has) says: “This book is just about food. Nothing flashy, no expensive equipment....” Has is bright and talented, his robust food full of Mediterranean influences from his Cypriot heritage. Think grilled buttermilk chicken thighs with chermoula, flame-licked steak and salsa verde, marinated lamb chops with salsa rosa, neat folds of glistening home-made pasta and the occasional jaw-dropping dessert. This is real food to be celebrated with friends.

VEGAN BARBECUE // KATY BESKOW Showcasing 70 simple plant-based barbecue recipes plus delicious sides, dips and snacks, this book brightens up any al fresco event. From katsu burgers with wasabi mayo, buttered hassleback squash and sizzling fajitas, to brown sugar baked beans, BBQ patatas bravas, and kiwi and avocado salsa, this proves you don’t have to eat meat to enjoy a barbecue.

l-r Judges Mark Hix, Rick Stein, Mitch Tonks and Nathan Outlaw with Newcastle College students Kian Marshall and Ben Jackson, and chef lecturer Matthew Beadnell

NE WC A S T L E C OL L E GE S T UDENT S NAMED SE AF O OD CHEF S OF T HE YE AR Superb work on the part of Newcastle College University Centre students Kian Marshall and Ben Jackson, who have been named the UK’s Seafood Chefs of the Year.

The students, who are currently studying for degrees in Culinary Arts, competed against eight teams in the final in Grimsby judged by world-renowned chefs Rick Stein, Mitch Tonks, Mark Hix and Nathan Outlaw.

Kian and Ben’s reward includes a two-week placement at Mark Hix’s seafood restaurants in Dorset. Newcastle College chef lecturer Matthew Beadnell said: “Kian and Ben worked so hard, practising for hours at a time. I felt like a proud parent watching them compete and they thoroughly deserved to win.”

WE LIKE

EVERYONE LOVES TACOS // BEN FORDHAM AND FELIPE FUENTES CRUZ Tacos are the beating heart of Mexican food and simple enough to cook in your kitchen. With chapters on small bites and breakfast tacos, there are also chicken, pork and beef options such as pork al pastor with tropical pineapple salsa. There are fish and seafood tacos, veggie flavours, and sweet options including apple pie taquitos. Pop a rocket in your pocket wraps!

PERSIANA EVERYDAY // SABRINA GHAYOUR Enjoy maximum flavour with the greatest of ease, including no-cook, quick-cook and one-pot dishes.

Try chicken and cucumber salad with pul biber and tahini lime dressing; harissa-glazed cod and marmalade prawns with barberry, chilli and chive butter; pomegranate and harissa-roast aubergine steak and smoky tomato couscous. Or rhubarb, rose and pistachio trifle pots, orange and dark chocolate rubble cake, and cardamom and mocha rice pudding. Everyday is our new favourite day!

RIVER COTTAGE GREAT SALADS // GELF ALDERSON River Cottage exec head chef Gelf Alderson creates knockout salads with simple ingredients. His recipes redefine salad as playful flavour pairings, clever techniques and vibrant dressings bring out the best in seasonal produce.

Try tomatoes and raspberries with mint or cavolo nero, peach, cashews and blue cheese; BBQ’d leeks, spelt and sunflower seeds; and lentils with green herbs and lemon. Divine!

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SPRING L AMB North Acomb Farm Shop’s Robin Baty always has great advice when we pop into the shop and his top tip for the summer is to make the most of British lamb, which is at its best for a few more months and traditionally starts to come down in price through the summer. As for recipe ideas, Robin says shepherd’s pie is a must.

North Acomb Farm Shop, Stocksfield, NE43 7UF tel 0161 843 181, www.northacombfarmshop.co.uk

S TA R T E R S

Classically French

Rick Marsden, MD of architects BDN, Kimberley and John Calton

EN-R OU T E TO SUNDERL AND North Shields’ loss is Sunderland’s gain, it seems. For husband and wife restaurateurs John and Kimberley Calton, known for the brilliant Route in Newcastle and the much-missed Staith House in North Shields, are set to launch a new venture in the city’s Sheepfolds.

Zinc, which will make its home in a custom building on the site of the Grade II-listed former stables, will feature local seasonal fish and shellfish and rare-breed meats and game served with homegrown veg and herbs.

The Caltons - who run Route on Newcastle’s Quayside and had the multi-award-winning Staith House in North Shields for nine years - hope to create a laid-back dining experience in a stylish, contemporary environment.

John said: “We’re massively excited – Sheepfolds is an amazing venue being brought back to life with incredible vision and energy.

We can’t wait until it’s ready and we can deliver something really special; we really want to set the bar high.”

For more info, go to www.riversidesunderland.co.uk

T V CHEF GE T S K IDS C O OK ING

Matei Baran

Former MasterChef contestant Matei Baran is launching free cookery workshops for kids in Seaburn.

The Monday workshops at STACK Seaburn follow the success of Matei’s book Big Chef Mini Chef, which is dedicated to his son Armin.

Matei – who owns Posh Street Food at STACK Seaburn – will teach youngsters to enjoy cooking healthy, economical dishes from scratch and have lots of fun along the way.

The workshops are on July 25; August 8, 15 and 25; and September 5, 10am-11am at STACK Seaburn.

Book at www.mateibaran.co.uk/ product/cooking-for-kids

LUNCH Tues-Sat 12-2 PRIX FIXE MENU Tues - Sat 12.00 - 2pm and 6pm - 9pm A LA CARTE Two Storey Rooftop Terrace (weather permitting) Glass Summer Room available ideal for private dining 4-6 GILESGATE, HEXHAM, NORTHUMBERLAND NE46 3NJ

Tel 01434 609 943 www.bouchonbistrot.co.uk

Bouchon Bistrot

bouchonbistrot

@bouchonbistrot

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15

Everything a farm shop should be...

THE BEST ABERDEEN ANGUS BEEF, QUALITY MEAT, FRESHEST DAIRY PRODUCE AND VEGETABLES. ABERDEEN ANGUS STEAK, SPRING LAMB, SAUSAGES & BURGERS FOR YOUR BBQ

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, closed Sunday & Monday



@gratenewcastle

SUPERB LOCATION ON THE SEAFRONT WITH AMAZING VIEWS OF ROKER LIGHTHOUSE Cakes, bagels, pizza & bar.

Offering locally brewed beer, cocktails, spirits and wines.

FC ROAST is now available... Try our very own coffee, roasted in house.

Sèrie A is a single origin coffee, with our green beans from Brazil.

PIZZA & BAR

Hand stretched, wood fired pizza, using the finest local ingredients.

PIZZAS SERVED: Tues-Sat 1pm-9pm HAPPY HOUR, 50% OFF ALL PIZZA: Wed & Thurs 4-5pm 241 TUESDAY: 241 on all pizza all night

Marine Walk, Roker, Sunderland, SR6 0PL Tel: 0191 5145886 www.faustocoffee.co.uk Open: Mon 8-4pm, Tues-Sat 8-10pm Sun 8.30-5pm

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“Top food and drink and first class service” “The best fish and chips I’ve had in years” “Lovely atmosphere, great food and lovely staff” Recently voted NORTH EAST PUB OF THE YEAR 2022 at the North East Tourism Awards

www.theblackbirdponteland.co.uk

S TA R T E R S

Kyle Greenwood

BEST BAR NONE

YOUNG TALENT Congratulations to Seaham Hall chef Kyle Greenwood, who follows a host of illustrious names in being named North East Chef of the Year.

After a two-year absence, the NECTA Hospitality Salon and North East Chef of the Year competition returned to Gosforth’s Grand Hotel, junior sous chef Kyle earning the top prize and Newcastle College winning the inter-college team event.

Kyle delighted the judges with his menu of raw hand-dived scallops brushed with youzu kosho; 14-day salt-aged suckling pig with salt-baked peppered pineapple; and single origin 65% Alto El Sol chocolate delice with caramelised white chocolate, cherry-cocoa dentelle and chopped pistachios.

Visitors to the two-day event also enjoyed demonstrations, stands, and displays, and the organisers are now working on next year’s event.

S ALU T I! Whitley Bay trattoria and deli Pranzo has been recognised as one of the leading lights of Italian food and drink, winning two prizes at The Italian Awards. The event celebrates the best of Italian hospitality in the UK and Pranzo’s Louise and Pablo Masucci picked up Best Trattoria and Best Newcomer in England and Wales at the ceremony. The pair have been delighting customers since opening the family-run business in 2020.

Pranzo Station Road Whitley Bay, NE26 2RA tel 0191 676 7062 www.pranzotapasbar.com

Time was, you kept up with the Joneses by having the smartest drinks cabinet. Now, you get to have your own built-in bar complete with refrigeration unit and wine cooler to impress them.

This ultimate in built-in home bars is now available at InHouse Inspired Room Design in Hexham from German kitchen and furniture manufacturer next125.

Winner of a German Design Award 2022, the Pocket System offers a new twist on the drinks cabinet which can be proudly displayed or neatly tucked away behind folding doors.

The foldaway bar comprises open shelving and storage units while the tall section can be combined with refrigeration units or wine coolers for ice and chilled drinks.

The Pocket System pictured in natural walnut and onyx black fine matt is £11,473.41 (exc VAT).

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

DINING AL FRE SC O AT BOUCHON

WE LIKE

The warmer evenings are an excuse to dine outside and the stunning first-floor terrace at Bouchon is the perfect spot to take in the summer sunshine. With views over the Sele and Hexham Abbey, we recommend visiting for authentic French cooking, great wine and beautiful surroundings as the sun goes down.

Bouchon Bistrot, Gilesgate Hexham, NE46 3NJ tel 01434 609 943 www.bouchonbistrot.co.uk

appetitemag.co.uk

17

N E 1 N E W C A S T L E R E S TAU R A N T W E E K

Summer lovin’ Hungry? We’ve got great news – NE1 Newcastle Restaurant Week is back August 8-14, serving up fantastic offers at scores of great destinations

If the last couple of years have taught us anything, it’s to embrace the things that bring us joy – like gathering round a table at a great restaurant, perhaps one you’ve never made the time to visit, to eat something you’ve never tasted, and to savour every moment. And that’s why, when NE1 Newcastle Restaurant Week returns in August, we’re going to be busy.

If you haven’t previously enjoyed the twice yearly Restaurant Week (where have you been?), we recommend you grab a slice of the fantastic atmosphere this time, the 21st occasion it’s taken place. More than 100 venues, from the quirkiest to the highest quality, will make this one of the biggest ever, serving up great food at just £10, £15 and £20 per person.

The seven-day event run by Newcastle NE1, the city centre business improvement district, follows Restaurant Week in January, when more than 45,000 enthusiastic foodies flocked into Newcastle, boosting the city’s economy by a record-breaking £640,000.

The return of the summer Restaurant Week after a three-year break promises to be even more joyous, with great food enjoyed indoors and out.

Popular venues including 21, Blackfriars, Khai Khai, Lola Jeans, and Miller & Carter are back with great menus – all of them

relishing the opportunity to showcase fantastic, original dishes to new customers and loyal regulars.

NE1 director of communications Ben Whitfield says: “We’re delighted to celebrate Restaurant Week for the 21st time, with more than 100 restaurants making it one of the biggest in the event’s history. This is a great way to celebrate the city’s thriving food scene, which has played a huge part in our bounceback post-Covid and contributes so much to the vibrancy and economy of the city.

“It always generates huge excitement.

People know and love it, it’s simple for restaurants to run and easy for diners to buy into. Originally, we chose the dates to support the industry at quiet times, but the two Restaurant Weeks are now some of the busiest of the year for the restaurants that take part and a fantastic time for everyone coming into the city to enjoy the atmosphere it creates.”

To enjoy this year’s event, go to the website (address at the bottom of the page), check out the menus and download your vouchers. Venues tend to fill up quickly, so book in advance and take note of any special booking conditions. Then you’re all set for one of the biggest food events of the year in the city. Enjoy it, and bon appetit!

For offers and menus, and to download your vouchers go to: www.getintonewcastle.co.uk/restaurant-week

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21st NE1 Newcastle Restaurant Week

45,000+ Diners in Jan 2022

£640,000 Estimated spend in Jan 2022

Socials Facebook @GetIntoNewcastle Twitter @NewcastleNE1 Instagram @newcastlene1 Hashtag #NE1RestaurantWeek

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N E 1 N E W C A S T L E R E S TAU R A N T W E E K

Gusto

ANDY HOOK

BLACKFRIARS RESTAURANT AND DOBSON & PARNELL “Newcastle should be rightfully proud of NE1 Newcastle Restaurant Week. It helps to showcase the city’s thriving food scene and encourages diners old and new to enjoy the many and varied delights the city has to offer. We have loved taking part in every Restaurant Week since the beginning and are gearing up to welcome our regulars and new visitors to Blackfriars and Dobson & Parnell to celebrate the 21st event.

Restaurant Week has helped to encourage people back into the city and into restaurants after the pandemic and we are grateful for those who continue to support us. Here’s to the 21st celebrations!”

ANGELA BOWERS

HUGO’S “Even before we opened in Newcastle, we were aware of NE1’s Newcastle Restaurant Week and wanted to be part of the event. Knowing that the city has such a thriving restaurant scene, supported by events like Restaurant Week, was a major factor in attracting us to the city.

We can’t wait to bring our distinctive brand of fine dining to the Newcastle restaurant scene and are delighted to be coming on board for the 21st Newcastle Restaurant Week. We look forward to welcoming diners into Hugo’s to enjoy these exciting celebrations and we have a fantastic menu lined up.”

BOB ARORA

SACHINS “Restaurant Week is a real highlight in our calendar. It’s a vibrant event which brings a buzz to the city, introduces new diners to our finest punjabi cuisine and sees old friends returning to sample our authentic food. Our bespoke Restaurant Week menu is a winner every time.”

Dobson and Parnell

Cafe Andaluz

Horticulture

Blackfriars

Banyan

Dabbawal

Meat Stack

Leila Lily

Info and vouchers at www.getintonewcastle.co.uk/ restaurant-week

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N E 1 N E W C A S T L E R E S TAU R A N T W E E K

KIMBERLEY CALTON

My Delhi

ROUTE “Since we arrived in Newcastle, we’ve loved being part of Restaurant Week and we’re looking forward to the return of the summer edition.

The week is a chance to welcome new customers and regulars to the restaurant, and introduce them to our food. This year’s menu is a real cracker with some exciting ideas and we can’t wait to have another great Restaurant Week.”

Khai Khai

ELAHI SHAH AMIN

Ayla

Revolucion de Cuba

Twenty Twenty

Umai Mi

Nudo Noodle House

The Real Greek

Super Natural

Zucchini

MY DELHI “We’re really excited to be part of Restaurant Week for a third time. The buzz across the whole city is fantastic and while it’s a great week for us at My Delhi, I also love going out and about, seeing the city busy and venues full.

Newcastle has an amazing, diverse food scene with food ranging from our own North Indian and Delhi-focused menu through to fantastic food from Thailand, Vietnam, Japan and so much more. Restaurant Week is the most important week in food in Newcastle, and we’re so excited to welcome back old friends and people who are new to what My Delhi is all about this August.”

MIKE HESKETH

HORTICULTURE “While we’ve been super busy since the last Restaurant Week in January, we love being part of this city-wide event, so are taking part this August. It’s a great way to bring new faces into Horticulture, a chance for people to experiment and try somewhere outside their comfort zone. Since we opened in October 2019, Restaurant Week is the only food promotion we have ever used, so we find it works great for us. During the last one in January we were fully booked for brunch and dinner, pretty much every night for the whole week!”

Info and vouchers at www.getintonewcastle.co.uk/ restaurant-week appetitemag.co.uk

21

JUST GO..!

Take 5

Seeking foodie inspiration?

Here are five of our editor’s favourite things of the moment...

HI VE C OFFEE C OMPANY

FL AT C APS COFFEE If you haven’t yet had the celeriac shawarma flat bread at Flat Caps Coffee, we can only recommend you down tools now and go and get it. And while you’re on, enjoy roast cauliflower with Jerusalem artichoke and potato hash, or beetroot-cured salmon on toast, and finish up with the vegan brownie, which is the chocolatey-ist, least vegan thing we’ve ever tasted. Veggie, vegan, omnivore, cake connoisseur and everything in between is at home among the trailing plants at Flat Caps Coffee, where the highlight is the coffee. Just go. Flat Caps Coffee, 9-11 Carliol Square, Newcastle, NE1 6UF tel 0191 261 5748. www.flatcapscoffee.com

THE C YCLE HUB

KITH AND KIN

Our Lycra-clad cycling buddies love the Cycle Hub, but you don’t need to be on two wheels to enjoy it too. Serving quality coffee, sandwiches, sausage rolls (inc a vegan option) from Zoccolans Baked Goods, sausage sandwiches and bacon butties, bakes from Cake Stories bakery and brilliant vegan eats, sit in or take away on two wheels or none. There’s beer too, and the famed pumpkin latte (yes, this is a thing).

The Cycle Hub, Quayside, Newcastle, NE6 1BU tel 0191 276 7250, www.thecyclehub.org

One of the Appetite team got herself in a lather the other day having had garlic wild mushrooms, spinach and leeks on sourdough with a fried duck egg and crème fraîche at Kith and Kin in Whitley Bay. We like this artisan coffee house for brunch and lunch, daily specials such as French toast with honeycomb, caramelised bananas, hazelnuts and Nutella, its fantastic pancakes, sublime sandwiches and bagels. Beach walk optional. 172 Park View Whitley Bay, NE26 3QW, tel 0191 289 3465 www.kithandkinwb.co.uk

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Take a trip down to Jarrow for Hive coffee house in the Grade II-listed Jarrow Hall (home to an Anglo Saxon farm and Bede Museum).

Breakfast, brunch, coffee, cake and lunch is served with a smile here, along with fantastic salads, vegan options, and dishes made using ingredients grown on-site.

And they love dogs, which means we love them. Hive Coffee Co Church Bank, Jarrow NE32 3DY, tel 07715 215 476 www.hivecoffeecompany.uk

AIDAN’S KITCHEN

Renowned for its brunches, we like Aidan’s Kitchen any time of day, on our last visit enjoying braised short rib, black beans, avocado, pico de gallo, chipotle yoghurt, and a fried egg with sublime Northern Rye toasted sourdough. Enjoy brunch, lunch, coffee and cake, butternut squash and red pepper katsu, Turkish eggs and all sorts of other amazing dishes. 11-15 Starbeck Avenue, Newcastle, NE2 1RH tel 0191 261 6852, www.facebook. com/Aidans-Kitchen

SUMMER SIZZLER BBQ * Fully stocked butchery counter * Cooked meats /pies / pork pies * Local & continental cheeses * Quality fresh fruit and veg

Hampers & Gift Vouchers Available WHY NOT VISIT OUR CAFE WHERE YOU CAN DINE IN COMFORT!

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

Open 7 days

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

Knitsley Farm Shop East Knitsley Grange Farm, Knitsley, Consett, DH8 9EW Tel: 01207 592059 | www.knitsleyfarmshop.co.uk OPEN: Tuesday to Saturday 9am til 4pm.

CLOSED: Sundays & Mondays

T: 01661 823902 M: 07715 841163 www.janskitchen.co.uk

13A Bell Villas, Ponteland, NE20 9BD

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

Join us for our summer socials featuring wood fired pizzas, ice cold drinks and background tunes every Friday evening from 4 pm - 8 pm

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.

Hoardweel Farming Ltd Duns, Scottish Borders TD11 3RY Tel: 07919 856 473 or 07904 862 773

Specials include: Pizza & Drink £12 Pizza Feast £25

Bred in the Scottish Borders, our Wagyu beef is grass fed on our family farm using sustainable grazing systems to help the environment.

(mezze plate & 2 pizzas)

Wine Bottles £10

Only at Exhibition Park, Claremont Rd, Newcastle Upon Tyne, NE2 4PZ

Each order is individually picked & delivered direct to your door.

Retail & Wholesale inquiries welcome.

HOARDWEEL FARMING LTD. WWW.HOARDWEELWAGYU.CO.UK

No bookings required. Selected drinks only.

urbangreennewcastle.org/urban-green-cafe cafe@urbangreennewcastle.org

UrbanGreenCafeNcl

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23

Shop, Eat, Pick Local

Pick Your Own Fruit Strawberry season is here!

Visit Brocksbushes to Pick Your Own strawberries, gooseberries, raspberries, redcurrants & blackcurrants.

Find out more and book online at www.brocksbushes.co.uk A vibrant and flourishing street market along the river from the Guildhall to Gateshead Millennium Bridge, whether you’re a foodie or fashion conscious, a browser or a buyer the Quayside Market offers fresh and local, traditional and modern, history and culture.

There really is something for everyone.

Visit the Tea Room for a tasty treat, homemade here on the Farm.

Plus, get 20% off hot drinks with a Brocksbushes loyalty card!

Find out more at www.brocksbushes.co.uk Corbridge, Northumberland, NE43 7UB | 01434 633100

Classic and contemporary all under one roof

From trawler to table for the finest fresh fish

BEST QUALITY SHELLFISH, SEAFOOD AND FRESH FISH

Chirton Fisheries The Grainger Market is light, bright and has 110 quality traders. Alongside craft stalls, mini bazaars, jewellers, plant stalls, you can find high quality butchers, artisan bakers, greengrocers, and award winning street food traders, coffee shops and cafes. On Saturdays there are art and craft, vintage and specialist art markets held inside the event space. So if you’re foodie or fashion conscious, a browser or a buyer the Grainger Market offers fresh and local, eats and seats, history and culture Monday to Saturday

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

FOOD FIGHT

Chocolate fantastic Dark choc and cherry cookies or whoopie pies – which will you choose?

DARK CHO C OL AT E & CHERR Y C O OK IE S

VS

WHO OPIE PIE S

MAKES 14

MAKES 12-14

INGREDIENTS 115g plain flour 30g cocoa powder ½ tsp salt ¼ tsp baking powder 225g 70% dark chocolate, roughly chopped 130g unsalted butter 2 eggs 130g caster sugar 1 tsp vanilla extract 1 jar cocktail cherries, drained and cherries halved (we used Opies)

INGREDIENTS 150g dark chocolate 100g salted butter 25g cocoa powder 125g self-raising flour 100g light muscovado sugar 2 eggs 2 tbsp Camp coffee

METHOD Preheat oven to 200C/Gas 4. Line a large baking tray with baking parchment.

Sift the flour, cocoa powder, salt and baking powder into a bowl.

Place a pan of water on the hob and bring to a gentle boil. Place 175g of the chocolate and the butter in a heatproof bowl and place on top of the saucepan, taking care that it doesn’t touch the water. Stir through until the chocolate and butter is melted then remove and set aside to cool.

Using a bowl or stand mixer, beat the eggs and sugar together until pale and light. Add the vanilla and melted chocolate mixture and gently mix again until just combined.

Add the flour mixture and stir through until mixture is even and chocolatey in colour.

Place golf-ball sized spoonfuls of cake batter onto the lined baking tray about 3cm apart, and shape the mounds into hearts using moistened fingertips. Press cherry halves cut-side down into the mixture then bake in the preheated oven for 10 mins.

Remove and leave to rest for 5 mins until cool enough to handle.

Transfer to a wire rack to cool then melt the remaining 50g of chocolate in a saucepan and drizzle over the biscuits before leaving to set.

Filling: 60g unsalted butter at room temperature 120g sifted icing sugar 40g full fat cream cheese at room temp 2 tsp Camp coffee

METHOD Preheat oven to 180C/Gas 4 and line two large baking trays with baking parchment.

Place a pan of water on the hob and bring to a gentle boil. Place the chocolate and butter in a heatproof bowl and place on top of the pan, taking care that it doesn’t touch the water. Stir through until the chocolate and butter is melted then remove and set aside to cool.

In a separate bowl, mix the flour and cocoa powder together.

Whisk the eggs and muscovado sugar for 1-2 mins on high with an electric whisk until thickened, pale, and a ribbon trail appears in the mix when the whisk is lifted out.

Add the chocolate and butter and mix for 1 min on high. Add the coffee and whisk again to mix through.

Using a metal spoon, gently fold in the flour mix.

Using two spoons or an ice cream scoop, place dollops of batter on the lined trays with space in between for spreading. Bake for 8-9 mins until just baked (they should remain a little fudge-like, soft and squidgy as they will set as they cool and you want them to remain fudgey).

Leave to cool on the tray.

For the filling: Beat the butter until smooth and creamy, add the icing sugar and beat until pale and fluffy. Gently beat in the cream cheese and coffee and mix until combined. Use a piping bag or spoon the filling onto half the upturned soft cookies and sandwich with a second half. Serve.

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25

RECIPES

SALAD DAYS This is the season of the salad, but how to make it interesting?

Here, the editor serves up some of her favourites...

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RECIPES

CHICKEN CAESAR SALAD SERVES 4 INGREDIENTS For the dressing: 8 anchovy fillets in oil, drained 2 small garlic cloves 3 large free-range egg yolks juice of 1 lemon 2 tsp dijon mustard 150ml light olive oil 4-5 tbsp grated parmesan For the garlic croutons: 3 slices sourdough bread 1 clove garlic, halved 1 tbsp olive oil ¼ tsp salt

For the salad: 150g bacon lardons 2 large or 3 small chicken breast fillets (approx. 500g in total) 4 eggs, hard boiled, peeled and halved salt and pepper 1 tbsp olive oil 1 head cos or romaine lettuce, chopped, washed and dried freshly grated or shaved parmesan

METHOD Dressing: Place the anchovy fillets and garlic on a chopping board, use the side of a knife blade to mash into a paste, then scrape into the bowl of a food processor. Add the egg yolks, lemon and mustard and whiz to a coarse, thick paste. With the motor running, slowly drizzle in the olive oil so the sauce thickens to the consistency of runny mayonnaise. If it starts to look greasy at any point, add a splash of water. Once you’ve added all the oil, stir through the grated parmesan, taste and season – it may need a bit more lemon juice. If it’s too thick to drizzle, add a little cold water.

Croutons: Preheat oven to 180C/Gas 4. Toast bread in the toaster for 1 min or until the surface is dried but not browned. Rub both sides of each piece of bread with the cut side of the garlic, cut off the crusts and cut into cubes. Drizzle with 1-2 tbsp olive oil, sprinkle with salt, and bake until golden, shaking the tray once (7-10 mins).

Bacon: Place bacon on a skillet over a medium heat and cook until golden, shaking to turn. Set aside on paper towel.

Chicken: Slice each breast in half horizontally. Sprinkle both sides with salt and pepper. Place in the same skillet you cooked the bacon and cook in the bacon fat for 6-8 mins each side (depending on thickness) or until cooked through. Place on a plate, cover loosely with foil and leave to rest for 10 mins. Cut into slices when ready to serve.

Eggs: Place eggs in a pan, cover with water, place over medium heat, bring to a simmer and cook for 3 mins for soft centres, 4 mins for firm yolks and 6 mins for hard boiled. Remove, run under cold water and leave in a bowl of cold water for 5 mins. Peel and set aside.

Serve: Place the salad leaves in a mixing bowl, pour over half the dressing and toss. Place dressed leaves in 4 bowls and top with bacon lardons, chicken, eggs, croutons and grated/shaved Parmesan, Serve with the remaining dressing on the side.

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RECIPES

B U R R ATA WITH GRILLED COURGETTE, CELERY & TOASTED SEEDS SERVES 2 INGREDIENTS 1 tbsp olive oil 1 small courgette, finely sliced into discs 200g broad beans 2 tbsp mixed seeds 1 tbsp cumin seeds 1 tsp honey juice of 1 lemon small bunch fresh mint leaves, finely chopped 2 tbsp extra virgin olive oil salt and pepper 4 sticks celery, thinly sliced and leaves reserved 1 ball burrata METHOD Heat 1 tbsp olive oil in a griddle pan on a high heat and griddle the courgette until soft and charred.

Cook the broad beans in boiling water for 2 mins, drain then rinse in cold water. Once cool enough to handle, pod the beans.

Place a small frying pan on a medium heat, add the mixed seeds and cumin seeds. Toast for a few minutes until golden and fragrant. Set aside.

Place the honey, lemon juice and mint in a bowl and stir together. Stir in the extra virgin olive oil and season with salt and pepper. Add broad beans and celery and mix well.

Arrange courgettes on a large plate. Top with the burrata, broad beans, celery and the seeds. Finish with the reserved celery leaves and a final crack of black pepper.

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THAI SQUID SALAD SERVES 4 INGREDIENTS 3 tbsp Asian fish sauce 3 tbsp fresh lime juice 1 tbsp sugar ½ tsp crushed red pepper flakes salt 2 shallots, finely minced 1 small carrot, peeled and shredded 500g cleaned squid 2 tbsp lemon juice mixed lettuce leaves, torn into bitesize pieces 1 tbsp fresh mint leaves 2 tbsp fresh coriander leaves METHOD Place the fish sauce in a large bowl.

Add the lime juice, sugar, crushed red pepper flakes, and ¼ tsp salt and stir until the sugar has dissolved. Add the shallot and carrot and stir to combine.

Rinse the squid under cold running water and remove any guts or plasticy quills. Slice the bodies crosswise into very thin rings and cut any larger tentacles into pieces (leave smaller ones whole).

Half fill a saucepan with water and bring to the boil. Add 2 tbsp lemon juice and 1 tsp salt. Place squid in the water in batches and cook until opaque (30 secs-1 min). Drain and place on paper towel to cool and dry.

Place cooled squid in the bowl with the dressing, stir and refrigerate for 1 hour. Serve with mixed salad leaves and the herbs.

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RECIPES

S H A L L O T, COURGETTE & A S PA R AG U S SALAD SERVES 4 INGREDIENTS 250g bunch asparagus 4 shallots, finely sliced 2 small courgettes, sliced into discs 100g feta, broken into small pieces 2 tsp poppy seeds 4-5 sprigs tarragon, leaves roughly chopped ½ lemon 2 tbsp olive oil 1 tsp dijon mustard 2 tbsp crème fraÎche METHOD Bring a pan of water to the boil and blanch the asparagus for 2-3 mins. Add the shallots to the pan for 30 secs then drain and run the vegetables under cold water.

Drain again and put into a salad bowl with the courgette, feta, poppy seeds and tarragon.

For the dressing, place the juice of the lemon, oil, mustard and crème fraÎche in jar with a screw top. Season and shake to combine. Drizzle over the salad and toss well.

Taste and adjust seasoning if necessary.

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WA R M AU B E R G I N E , T O M AT O AND FREEKEH SALAD SERVES 4 INGREDIENTS 250g freekeh 400g echalion shallots, peeled and halved 4 small or 2 large aubergines ½ tsp sweet smoked paprika 2 tbsp olive oil 400g vine cherry tomatoes 1 garlic clove, crushed 2 tbsp red wine vinegar 1 tsp baharat 4 tbsp extra virgin olive oil 50g flat leaf parsley leaves

METHOD Heat the freekeh according to pack instructions and set aside to cool.

Preheat the oven to 180C/Gas 4. Line a large roasting tin with baking parchment, add the shallots and aubergines, sprinkle with the paprika, drizzle with the olive oil and shake the tin to mix. Prick the aubergines a few times with a sharp knife, cover the tin with foil and roast for 1 hour.

Remove the foil. Pour off most of any cooking liquid in the bottom of the tin, add the tomatoes and roast for 20 mins or until the tomatoes have split.

For the dressing, combine the crushed garlic, vinegar and baharat with the extra virgin olive oil. Finely chop a small handful of the parsley and stir in.

Place the cooked freekeh in a bowl. Gently fold in the shallots, tomatoes and remaining parsley along with any juices from the roasting tray. Serve an aubergine (or half if they are large) per person on the freekeh and shallot mixture, with the dressing spooned over.

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PROFILE

Coming of age Claire Carruthers and Mo O’Toole have turned a passion for wine and travel into a nationally recognised business. Dean Bailey drops by their enoteca and wine shop to learn from two of the region’s leading food and drink experts

Claire Carruthers and Mo O’Toole – founders and co-owners of the Newcastle enoteca and wine merchant Carruthers & Kent – are at the top of their game.

Having left behind very different careers – Claire a graphic designer who was working in retail for wine chain Oddbins, Mo a political economist and academic – today their shop just off Gosforth’s high street is a mainstay of the region’s food and drink community.

Founded in 2010, today it is the go-to for expertly selected wines from across the world – a continuing research project which is both vital and tremendous fun – and a place to enjoy wine and grazing boards in the enoteca (an Italian word derived from Greek which means wine repository) while chatting about vineyards, winemakers, trends and – naturally – travel.

“We travelled a lot in Europe in the early 2000s and the enoteca, and the slow food movement more generally, was something we loved,” says Mo. “Wine also satisfies my nerdy academic side. I enjoy the research and reading behind it and I get a lot out of hosting events with winemakers and experts, sharing knowledge to make wine more democratic and bringing as many people as possible into the culture.”

“We’re both 60s children, so there wasn’t much wine in the UK growing up,” adds Claire. “My passion developed at Oddbins’ Gosforth shop over a 20-year career, and staying in Gosforth was important to me. Like Mo, it was travelling and visiting fabulous places in Europe that inspired our own business.”

The plan was long in the making, and it was some six years after first putting pen

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to paper before Claire left her job with Oddbins, around the corner from the shop which would become Carruthers & Kent. The challenges of any fledgling business followed – kitting out a shop with a limited budget, long hours, securing the licence for the shop then becoming an enoteca four years later.

There were long evenings of wine tasting with a select group of friends who were also roped into painting the shop, as well as studying and earning Wine & Spirit Education Trust qualifications.

“There were lots of challenges, and a lot of fun,” says Claire. “To go from ordering wine from a list to visiting vineyards and talking to winemakers was so much fun, and it still is today. We both enjoy wine of course, and we also enjoy creating a balance for our customers by choosing wines which meet our two criteria – it has to be interesting, and it has to be value for money.”

“The range is diverse, and while we stock things we like, we also keep up with what’s going on in the industry,” adds Mo. “We’ll not be bowled over by a trend – for example, we’ll only stock orange and natural wines which we think are worth the money, while we stock lots of organic and biodynamic wines because we think they’re good.”

Through those early days also came a great camaraderie with other early-stage food and drink businesses which were disrupting the status quo in North East.

“The Boiler Shop Steamer was a huge step change, and Adam Riley and Dave Stone deserve huge credit for the way food in and around Newcastle has developed,” says Mo. “Those events inspired many businesses and energised all of us.”

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PROFILE

Now an established business working with some of the people they looked up to when starting out, Mo and Claire are delighted with their place in the industry and the recognition which has followed.

“To work with people like Terry Laybourne and be talked about as part of the food and drink circle in the region is fantastic – something we didn’t think would be possible all those years ago. Outside the region, our first mention in The Times was a good feeling,” says Claire. “Then we began to be recognised in the Decanter awards and the International Wine Challenge, and it became more satisfying as the scale of the awards increased and we became recognised by our peers across the UK.” Carruthers & Kent has been named UK Independent Wine Merchant of the Year 2019

by Wine Direct, finished runner-up in the Decanter Retailer Awards’ Best Local Wine Shop category in 2021, and reached the final three in the International Wine Challenge UK Merchant Awards’ Northern England category in 2022.

While they earned more and more recognition, Claire and Mo say they lost the balance between the shop, enoteca and lives outside of work before Covid. The pandemic offered them a chance to focus on what they wanted Carruthers & Kent to be.

“While we faced the same challenges of

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every small business, it was also a chance to take a breath and rebalance the business,” says Mo. “The enoteca could be serving 50 people in the evening, and that was unsustainable. Today, having done lots of different things to survive during lockdowns and built an amazing sense of community with our customers through those challenges, we balance the days as just a shop and as a hybrid serving wine and food better, and that’s a big improvement.”

Throughout those challenges, Claire and Mo, who married in 2016, have continued to work well together. “Working and living together isn’t what we intended,” says Mo. “We work well together and look after different parts of the business to suit our strengths.”

“It’s surprisingly okay,” laughs Claire. “We still go out together on our days off, which must mean we’re getting it right.”

Having redressed their work-life balance, and once again hit the road exploring vineyards and meeting winemakers, there’s much to look forward to.

“We’ve got more shortlists to find out the results of, and then who knows what will happen?” asks Mo. “The North East’s food and drink industry is moving so quickly and becoming more and more recognised nationally with different parts of the region developing all the time, so it will be so exciting to see where we go next.”

Mo’s sharing board secrets Variety is the most important element of any sharing board, particularly when you’re catering for a larger group. Aim for a diverse mix of cheeses and meats and keep flavour and texture to the fore. For further diversity, you might choose to represent a mix of regions. Colour is important and there’s real artistry in presenting a great board.

When pairing cheese with wine, remember not all cheese works with every wine. Test all your options before serving – to improve your own palate and to check if the cheese or wine fits with the match you’ve been told or read about. High acidity cheeses can work well with high-acidity wines, and cut through richer wines. Include full-fat cheese for those who enjoy it. Good hard cheese is always popular. They work with many red wines and with lots of whites, so try those as well.

In addition, pick up a good book. My favourite is The London Cheese & Wine Guide, while Matt Skinner’s Heard it Through the Grapevine and Joanna Simon’s Wine with Food are also brilliant.

Claire’s summer wines FOR BARBECUES: Crios Cabernet Sauvignon, Mendoza, Argentina A cabernet sauvignon from winemaker Susana Balbo which can stand up to big barbecue flavours.

It’s quite alcoholic (14.5% ABV) but is also soft, and a steal at £13.49.

FOR PARTIES: Zín Fiano Salento, Apulia, Manduria, Italy A versatile, dry white wine which works brilliantly with shellfish and caters for many palates. Our most popular wine in June 2022. 13% ABV, £14.99.

FOR EVENINGS IN THE SUNSHINE: Chandon Garden Spritz, Mendoza, Argentina A champagne blend with a touch of orange peel and rosemary. Like an Aperol Spritz but 50 times better. Exceptional and very refreshing.

11.5% ABV, £23.99.

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HOW TO

Fire it up This is barbecue season, folks…but how many of us really know what we’re doing?

Jane Pikett serves up some hot tips…

Oh, the taste of the British summer – a burnt offering in a bun followed by a trip to A&E with salmonella.

Okay, the A&E bit isn’t a foregone conclusion, but you can bet at least a couple of the bangers will be, shall we say, a little charred in a few gardens this summer – the inevitable consequence of the over-enthusiasm which befalls most of us on that first foray into barbecue season. But how to barbie like a pro? Well, try these simple tips...

TIP #1

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.

TIP #2

The smoke is an ingredient in itself, so use a proper barbie with charcoal and wood chips (not a gas one unless you want the same non-effect as using your oven grill in the kitchen).

TIP #3

Add wood chips for a deeper flavour. For best effect, soak them in water for a few hours, drain and wrap in foil and put them in the hot coals. The water will make them smoke, which gives a wonderful depth of flavour.

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TIP #4

The heat should be low and the cooking slow, which is how you ensure everything is cooked through and you avoid that trip to A&E. 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.

TIP #5

Barbecues aren’t just for meat. Wrap potatoes in foil and put directly on the embers while everything else cooks. You can also bake fruit in a similar way, or grill it directly on the bars.

HOW TO

TIP #9

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 be dry and tough, as the salt draws away moisture.

TIP #10 Use a digital thermometer to check the internal temperature (65°C for pork and beef and 70°C for chicken).

TIP #8

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.

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.

TIP #7 TIP #6

When you’re using halloumi, instead of cutting across the block, cut horizontally through it into equal slices.

They don’t go to pieces and you can serve them as a burger alternative, or cut it into smaller pieces after grilling.

Lightly toast the cut side of your bread buns over the barbecue for extra flavour.

BARBECUE LAMB SKEWERS INGREDIENTS 600g lamb leg steaks cut into 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 6 skewers METHOD If you’re using wooden skewers, soak in water for 30 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 a minimum 2 hours.

Thread lamb and shallot quarters onto the skewers and grill on a very hot barbecue for 8-9 mins, turning occasionally.

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HOW TO

HALLOUMI CHILLI FINGERS INGREDIENTS 300g halloumi cheese 1 tbsp tamarind paste 2 tbsp soy sauce 60ml sesame oil 1 garlic clove, crushed 2 limes, zest and juice 1 small red chilli, finely chopped 1 tbsp brown sugar 8 wooden skewers METHOD Slice the halloumi horizontally through the block to create 4 slices, then halve them to make 8 fingers.

Place the tamarind in a large jug, add 2 tbsp boiling water and whisk with a fork. Once dissolved, whisk in the soy sauce, sesame oil, garlic, lime zest and juice, chilli and brown sugar.

Keep whisking until the sugar has dissolved, then season to taste.

Place the halloumi in a large bowl, pour over the marinade and place in the fridge for at least 1 hour.

If you’re using wooden skewers, soak them in cold water for 30 mins before using. Insert skewers lengthways through the cheese. Drizzle with a little of the remaining marinade and barbecue for about 5 mins each side.

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HOW TO

B B Q P R AW N S , L O B S T E R A N D C R AY F I S H W I T H H E R B B U T T E R A N D S I R A C H A M AYO N N A I S E SERVES 6 INGREDIENTS 150g unsalted butter, softened 1 tsp Maldon salt cracked black pepper 10g parsley, finely chopped 10g coriander, finely chopped 100g mayonnaise 1 tbsp siracha 2 lobsters, sliced in half lengthways 450g king prawns 300g crayfish 2 lemons, halved

METHOD Light the barbecue and allow it to reach optimum temperature.

To make the herb butter, in a small bowl mix together the softened butter with Maldon salt, cracked black pepper, chopped parsley and coriander, and set aside.

For the siracha mayo, place the mayonnaise and siracha in a small bowl and mix together.

Place the lobster halves flesh-side down on the barbecue, grilling until the meat has turned pink and has some charring. When the shells turn orangey pink your lobster is cooked. Do the same with the king prawns and crayfish, and place the lemon halves cut side down on the barbecue to char for about 3 mins.

Once the seafood is cooked, pile it onto a large serving platter and use a pastry brush to brush over the herb butter, allowing it to melt in. Place the griddled lemon on the serving platter and serve with the mayo on the side.

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FOCUS

Northern lights A720

EDINBURGH

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Join us on a foodie tour hugging Northumberland’s coastal route

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HAGGERSTON

When did you last put on your sun hat, get in the car (or on RIVER TWEED the bus/train/coach) and take a tour of the fantastic foodie A72 destinations which make every holidaymakers’ trip to KELSO Northumberland special?

SELKIRK We ask because most of us are guilty of not venturing further than the end of our street (okay...village or town) when we go out. But if we were on holiday, we’dEVgo IOT further T ER JEDBURGH wouldn’t we? So, in the spirit of the staycationRIVadventurer, we recommend you head out on a food tour of the region.

We started ours in Northumberland, hugging the coastal A68 route for a trip up from Blyth to Amble, a little inland to Alnwick and back to the coast to pop in at Beadnell before A7 enjoying a beach walk at Bamburgh.

Depending on the size of your appetite, you might not do it all in a day, for there is plenty on this little trail to tickle your tastebuds, and that’s before you venture inland.

RIV So, take your time, tryER Esome new tastes, and enjoy KIELDER RESERVOIR SK the coast and countryside at the same time. Stop over if NORTH TYN you can (then you get to do breakfast and dinner), and E work up your appetite with a walk in the spectacular Northumbrian landscape.

And whenA74(M) you’ve done all that, tag @appetitemaguk on social media with your eating out tips and pictures. We look forward toA75hearing all about it!

COLDSTREAM

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Seahouses

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MIDDLESBROUGH

A174

Blyth

The Roast on the Coast

Sunday roast, with stunning coastal views.

Offering the best taste, sights, smells, and sounds the Northumberland Coast has to offer.

CABOOSE Our journey through Northumberland starts in the south east of the county at the mouth of the River Blyth. Caboose at Blyth Boathouse, a riverside bistro with huge picture windows overlooking the water, is home to great local produce, expertly prepared and served in a light contemporary space. Hearty breakfasts are followed by brunch and lunch, from eggy bread sandwiches to burgers and posh fish and chips. In the evening the menu features North Sea fish and shellfish, chicken and halloumi kebabs, and more to suit every appetite. You can also indulge in afternoon tea, while Sunday lunch is served weekly in grand style.

Caboose at Blyth Boathouse, Quay Road, Blyth, NE24 3PA tel 01670 359 851, www.caboose-group.co.uk/blyth

KINGS HEAD CAFÉ Kings Head Café is a perfect stopping point for breakfast, lunch or a top-notch coffee and fabulous cake. Housed in a former pub, which has been converted into a gallery space and café, it is open daily 8am-4pm and serves local produce from the likes of Bamburgh butcher R Carter & Son and the Original Bakehouse in Gateshead. Be sure to pick up a Bamburgh banger sausage roll when you visit.

Kings Head Café, 85 Bridge Street, Blyth, NE24 3AE Kings Head Café on Facebook

Booking is recommended Caboose at Blyth Boathouse, Quay Road, Blyth, NE24 3PA www.caboose-group.co.uk Tel – 01670 359851

Breakfast. Lunch. Coffee. Cake.

A unique cafe and art gallery in the coastal town of Blyth

& RePublic Gallery

Open everyday 8am - 4pm.

85 Bridge Street, Blyth, NE24 3AE appetitemag.co.uk

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Matt Tebbutt

Yachts moored at Amble Marina © David Steele/shutterstock.com

Amble

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

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SPURRELI The deserved winner of multiple awards, this relaxed ice cream parlour and coffee shop is devoted to the love of homemade ice cream starring local seasonal flavours, sundaes and sorbets, decadent cakes and excellent coffee. Ice cream doesn’t get better than elderflower and ginger, coconut and lime, or macadamia.

Name your favourite flavour and the team is highly likely to have made an ice cream using it. A tub or cornet always hits the spot, while a knickerbocker glory or hot choc fudge sundae is always to be celebrated. When the weather allows, the tables and chairs spill outside so you can enjoy the sunshine.

The Old Chandlery, Coquet Street, Amble, NE65 0DJ tel 01665 710 890, www.spurreli.com

Alnwick

Nestled in the heart of the historic market town of Alnwick.

The Plough offers traditional meals, a relaxing bar and a tranquil place to lay your head. Enjoy total relaxation in a beautiful coaching inn that has a history dating back to 1896. Our beautiful restaurant serves fresh food from various local suppliers.

Come and sample our new Summer menu!

THE PLOUGH This beautiful Victorian former coaching inn has been lovingly restored to create a beautiful retreat with seven cosy bedrooms and an excellent restaurant and bar. The robust breakfast, lunch, afternoon tea and dinner menus all star local produce, expertly executed and served in comfortably stylish surroundings. The wellstocked bar features some 40 excellent gins and a warm welcome is waiting for all. The Plough, 24 Bondgate Without, Alnwick NE66 1PN, tel 1665 602 395 or 01665 522 311 www.theploughalnwick.co.uk

Whether you’re popping in to experience our menu, enjoying our extensive gin selection or staying the night, you’re guaranteed a warm welcome!

Visit The Plough, Alnwick. T: 01665 602395 W: www.theploughalnwick.co.uk E: info@theploughalnwick.co.uk

Passion | Heritage | Family

Become a BBQ Expert Quality Homemade: Burgers & Sausages Kebabs & Skewers Juicy Steaks Tender Pulled Pork

TURNBULL’S NORTHUMBRIAN FOODHALL A local institution, this sixth-generation family butcher founded in 1880 is home to quality local meats, homemade sausages and burgers, home dry-cured bacon, pies and pastries, home cooked meats and ready meals. Building on generations of butchery expertise, the team’s award-winning produce at Turnbull’s Northumbrian Foodhall sits at the heart of a wonderful space where the butcher’s counter sits among a huge selection of products from the best artisan producers. A must-visit! Turnbull’s Northumbrian Food Hall, Willowburn Retail Park, Taylor Drive Alnwick NE66 2DJ www.turnbullsfood.co.uk

Willowburn Retail Park, Alnwick, NE66 2DJ

www.turnbullsfood.co.uk | 01665 602186

Just off the A 1!

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FOCUS

Seahouses

Beadnell

SWALLOWFISH One of Rick Stein’s original food heroes, Swallowfish is a traditional smoker and fish supplier with both on-site and online shops. The range includes smoked mussels, lobster, salmon, and haddock.

There’s crab, seabass, Lindisfarne oysters, potted shrimp, kipper and smoked salmon pates and more, including selection packs and gift vouchers. Owned and run by Patrick Wilkin, the business is based at the Fisherman’s Kitchen in Seahouses, where the smokehouses have been in operation since 1843. Swallowfish, South Street, Seahouses NE68 7RB, tel 01665 721 052, www.swallowfish.co.uk

BEADNELL TOWERS The beautifully refurbished Grade II-listed Beadnell Towers is home to 22 bedrooms and beautifully presented, locally sourced food. The kitchen is led by Paul Johnson, who spent three years in Cornwall working for double Michelin-starred Nathan Outlaw before returning to Northumberland. Visit for breakfast, lunch and dinner featuring the best local produce, from Lindisfarne oysters and Northumbrian beef to North Sea fish. Beadnell Towers, The Wynding, Beadnell Northumberland, NE67 5AY, tel 01665 721 211 www.beadnelltowers.co.uk

Fresh, Smoked, Traditional & Delicious

Proud to be one of Rick S tein’s Food Heroes Our smoke houses have been in operation since 1843 next door to our shop, the ‘The Fisherman’s Kitchen’, where you’re always welcome!

Order online: www.swallowfish.co.uk Award Winning

2 South Street, Seahouses, Northumberland, NE68 7RB tel: 01665 721052 www.swallowfish.co.uk

smoked salmon • kippers • smoked cod • smoked haddock • salmon smokies • shellfish • crabs • lobster

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KITCHEN

DINE & STAY At the heart of an old coastal village sits Beadnell Towers, a centuries old building, reborn with a modern stamp of comfort and ease and timeless Northumberland hospitality.

For romantic getaways, bucket and spade holidays and dog friendly breaks, Beadnell Towers is the perfect base to enjoy windswept golden beaches, ruined castles and much more. Unwind in our individually designed rooms, relax in our cosy lounge bar and enjoy delicious food in Beadnell Kitchen.

The Wynding, Beadnell, Northumberland NE67 5AY 01665 721 211 beadnelltowers.co.uk info@beadnelltowers.co.uk beadnelltowers beadnell_towers appetitemag.co.uk

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KITCHEN KIT

Hey, good cooking This month, we have mostly been shopping for... well, anything we fancy. Here’s our haul...

POT LUCK The editor has her eye on this MasterClass metallic blue cast aluminium 5 litre casserole dish, which cooks like cast iron, but is lightweight so you can move it when it’s full of deliciousness. Suitable for hob and oven and non-stick, it’s as practical as it’s good looking. £54.99 (on sale at the time of print, usual price £64.99) at La Cookshop, Milkhope Centre Blagdon, Northumberland, NE13 6DA tel 01670 789 142, www.lacookshop.co.uk

SWEET TREATS Treat yourself to Belinda Clark Gourmet Marshmallows in Natural Fat Free, Raspberry or Salted Caramel flavours, £3.75 at Il Piccolo, St Helen’s Street Corbridge, NE45 5BE, tel 01434 634 554, www.ilpiccolo.co.uk

BBQ BRILLIANT In the US deep south, mops keep ribs moist over the fire pit. Meat-Lust BBQ Mop Sauce is infused with hickory, hokey-cokey, super smoky outdoor-grilled flavours and is great for marinading meat or using as a dipping sauce. £2.99 at Turnbull’s Northumbrian Food Hall, Alnwick, NE66 2DJ www.turnbullsfood.co.uk

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MUGS ‘N’ JUGS

Embossed with pretty flowers and juicy fruits, these Gisela Graham stoneware mugs and jugs are the perfect summer addition to your table, whatever the weather. From £7 at Corbridge Cookshop Middle Street, Corbridge, NE45 5AT tel 01434 632 582 www.corbridgecookshop.co.uk

FIZZ THE BIZ This Agentinian fizz is a sublime thirst-quenching alternative to Aperol spritz. Invest in a few bottles or enjoy by the glass at Carruthers & Kent, where you can savour its delicious slightly bitter finish of orange peel and a hint of rosemary. £23.99 at Carruthers & Kent, Elmfield Road, Gosforth, Newcastle NE3 4AY, tel 0191 213 1818 www.carruthersandkent.com

CHEESE PLEASE From the brilliantly curated collection at Grate come these superb handmade organic cheeses from Trethowan Brothers in Somerset. Moz at Grate says Gorwydd Caerphilly is crumbly, lemony and mushroomy, while Pitchfork Cheddar is dense and nutty with a creamy texture.

Grate, 252 Jesmond Road, Newcastle, NE2 1LD, tel 0191 649, 2528, www.gratenewcastle.co.uk

QUEENS OF TARTS Made with strawberries from their own fields, Brocksbushes Farm fruit tarts are our must teatime treat at the farm café and from the farm shop. You can also pick your own while you’re there or buy a few punnets to take home. Brocksbushes, Styford Roundabout, Stocksfield NE43 7UB, tel 01434 633 100 www.brocksbushes.co.uk

TO A TEA Add a touch of Japanese style to your table with this elegant Xilin cast iron tea pot, which is enamelled inside and features a removable stainless steel tea filter. You can complete the look with matching cast iron cups and a trivet. £29.94-£34.94 at Pumphreys, Bridge Street, Blaydon, NE21 4JJ tel 0191 414 4510, www.pumphreys-coffee.co.uk

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COMPETITION

Win a break for two AT THE LORD CREWE, BAMBURGH The Lord Crewe, Bamburgh is offering one lucky Appetite reader the chance to win a luxury break including an overnight stay, dinner and breakfast.

To enter, visit www.appetitemag.co.uk/win and fill in the entry form.

Closing date for entries August 31, 2022.

Situated in the heart of Bamburgh village, The Lord Crewe is a just stone’s throw from Bamburgh Castle and beach. It welcomes guests from near and far who are seeking exceptional dining and luxurious accommodation.

The Lord Crewe features seven individually designed, boutique bedrooms. Its newly refurbished, luxurious rooms are designed to maximise relaxation and provide the perfect setting to rest after exploring the unmatched beauty of the Northumberland coastline.

Led by the former head chef of The Crab & Lobster Restaurant and Crab

Manor Hotel in Asenby, North Yorkshire, The Lord Crewe specialises in luxurious seafood dishes, with a strong focus on high-quality and local produce. With dishes such as Lindisfarne oysters, Lobster thermidor and 28-day aged ribeye, The Lord Crewe is for people who are serious about food. For those who like a little tipple, it offers real ales and delicious cocktails, and for those who enjoy the finer things in life, The Lord Crewe also has an extensive wine list and a wide range of standout whiskies.

This prize includes an overnight stay for two people, with dinner, a bottle of house wine and breakfast.

Terms & conditions This prize includes a mid-week (Monday-Thursday) overnight stay for two people, bed and breakfast (excluding bank holidays), a three-course meal to the value of £110 and a bottle of house wine (or two soft drinks). This prize is for the selected winner and their guest, and cannot be given away as a gift. Bookings are to be arranged directly with The Lord Crewe and are subject to availability. The prize is non-transferable (with no cash alternative) and must be taken before December 1, 2022. All additional drinks and extras must be paid for. The winner will be drawn at random and notified within three days of the closing date.

The Lord Crewe, Bamburgh, Northumberland, NE69 7BL, tel 01668 214 243, www.lord-crewe.co.uk

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CONTEMPORARY INDIAN RESTAURANT AUTHENTICALLY ORIGINAL HONEST HOME COOKING Using the freshest of ingredients - we are the pioneers of colourless and healthy Indian cooking!

Ayla @Grey Street Contemporary Indian Restaurant 17 Grey Street, Newcastle, NE1 6EE 0191 261 2299 Email: bookings@ aylagreystreet.co.uk www.aylagreystreet.co.uk

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LAST WORD

Ralph Hellens HEAD CHEF, THE BLACKBIRD, PONTELAND What do you have for breakfast?

I’m not one for breakfast because I find it slows me down a bit, so I tend to just make a cup of Ringtons’ Earl Grey tea and grab a chocolate digestive.

What’s your go-to guilty pleasure?

I’m partial to a Terry’s Chocolate Orange – the whole thing in a single session – so I have to try to avoid them when they’re on offer in the supermarket!

What would be your last meal on earth?

Anything with duck – I love it cooked in traditional French style, simply roasted, as pâté en croûte, or Peking duck with all the flavour of Chinese five spice.

What’s in your home fridge?

There’s always a good stock of snacks and packed lunch things for the kids. On my days off, you’ll find some good steaks in there or a chicken ready to be roasted along with lots of vegetables. There’ll also always be some Marks & Spencer red onion chutney and marmalade.

What’s your favourite cookbook?

I have a vast collection of cookbooks, some may say too many, but they’re vital sources of information and inspiration. I have a good collection on pastry, having trained in that, and the Roux brothers’ books are phenomenal. I’m also a huge fan of Gary Rhodes’ books, which are fantastic and very well written.

What’s your most important piece of advice in the kitchen?

Keep a notebook and make notes on ideas you have, recipes, and bits of advice from senior chefs and your colleagues. Listening to what’s going on, writing it down and taking it in is essential when you’re coming up in the kitchen.

What would you be doing if you weren’t working in food?

I have no idea! I’ve wanted to be a chef since I was a kid, and I couldn’t imagine doing anything else.

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

Good salt. I like to cook with Maldon Sea Salt, and quality black pepper is essential in every kitchen.

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

It would have to be a good quality sandwich. I think I’d go for some roast chicken, a bit of stuffing, some bacon, and a peppered mayonnaise – that would be ideal.

What’s your most important piece of kitchen kit?

We have a few toys in the kitchen and I’m a big fan of the vacuum pack machine and water bath for both preparation and storage, and for the consistency and precision they help us achieve when working at a fast pace.

Who is the greatest cook ever?

I was inspired to cook by my mam, watching her in the kitchen on a Sunday making pies, cakes and cooking from scratch. I was in there from about the age of eight helping, eating cake batter from the spoon and learning, and I’ve wanted to be a chef ever since.

The Blackbird, North Road, Ponteland, NE20 9UH, tel 01661 822 684, www.theblackbirdponteland.co.uk

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