Dales Life Spring 2019

FREE Spring 2019

ANTIQUES | FOOD | INTERIORS | WILDLIFE | GARDENS

SHADES OF SPRING James Martin’s Simple Starters • Sweet Treats for Easter Growing Perfect Peonies • The Ultimate Yorkshire Soufflé

County Kitchens (Leyburn) Ltd

yorkshire-kitchens.co.uk

Suppliers of beautiful kitchens, bathrooms & bedrooms

Showroom: Belle Vue Offices, Market Place, Leyburn, North Yorkshire DL8 5AW Open: Monday to Friday 9am-5pm, Saturday 10am-1pm Please ask for our complimentary brochure. Telephone: 01969 624274 2

| SPRING 2019 | Dales Life

BRIGHT AND BEAUTIFUL editor’s picks

t’s March, and spring is well and truly here. The nights are drawing out, the birds are singing away merrily at dawn and dusk, the daffodils are bursting into bloom and everyone and everything seems so much more cheerful!

And speaking of cheerful, we’ve all been working really hard behind the scenes to bring you an even brighter, better magazine than ever. The Dales Life team has definitely come up trumps, and I am very proud of our new look.

We’ve always been firmly focused on keeping businesses in the Dales booming, and encouraging readers to support them. In this issue, for example, we interview one of our most respected local chefs, review the fantastic new Gin Experience in Masham, and bring you the latest news from artisan producers and independent food and drink retailers up and down the Dales.

Spring, of course, is a time when we shift towards a lighter, brighter style of cooking, and local food hero James Martin and top food stylist Frankie Unsworth have both contributed recipes to help you do just that. As if that wasn’t enough, we’ve got topical gardening tips, a fascinating wildlife feature, and stacks of design ideas to help you give your home a spring makeover.

I hope you enjoy this issue as much as we have enjoyed putting it together. And while you do that, we’ll get busy planning the summer issue!

Sue Gillman Editor

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THERE’S MORE…

DON’T MISS OUT!

Visit daleslife.com for dozens more recipes, restaurant reviews, gardening tips and wildlife features, all free to read online.

A subscription to Dales Life means you’ll never miss another issue – and it makes a great gift too! visit daleslife.com

STAY IN TOUCH Follow the @Dales_Life Twitter account for Dales news and views, plus sneak peeks at forthcoming issues.

Dales Life | SPRING 2019 |

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| SPRING 2019 | Dales Life

CONTENTS

SPRING 2019

9 LIFE STYLE

Inspiring ideas for your home and garden.

18 WILDLIFE WATCH

Can you tell the difference between a stoat and a weasel?

Brian Pike has the answers.

26 PERFECT PEONIES

They are springtime’s boldest blooms and are easier to grow than you might think, says Adam Appleyard.

33 GARDEN NOTES

Garden news, products and advice for the spring months ahead.

39 CHEF’S TABLE

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Jonathan Harrison of The Sandpiper Inn cooks up a cracking Yorkshire cheese soufflé.

46 THE DISCERNING

DINER Claudia Blake visits The Station CafeBar in Richmond.

51 FOOD NOTES

Food news, events and the best of local produce.

55 DRINK NOTES

Yorkshire wines, a new artisan gin and botanical alcohol-free spirits.

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Dales Life 90 Tadcaster Road, York YO24 1LT 01904 629295, 01904 279499 07970 739119 sue@daleslife.com daleslife.com Dales Life | SPRING 2019 |

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CONTENTS 56 SIMPLE STARTERS

Our local food hero James Martin brings us some classic recipes from his new book, James Martin’s Great British Adventure.

64 SHADES OF SPRING

Frankie Unsworth shows us how to cook dishes as pretty as a picture.

72 SWEET THINGS

Raise the bar this Easter with these unique creations from Dan Doherty’s new book, Cooking at Home.

80 A LOT OF BOTTLE

Sue Gillman crafts her own artisan gin at the Spirit of Masham Gin Experience.

86 COLLECTED WORKS

Brian Pike reports on some very unusual and highly collectable paperweights.

94 DALES DIARY

A guide to local events compiled by Alison Farrell.

108 DALES LIFE LOVES

A collection of gorgeous goodies for spring.

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129 TO DINE FOR

Great places to eat in the Dales.

Cover Photograph GAP

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EDITOR Sue Gillman DEPUTY EDITOR Brian Pike PRODUCTION Claudia Blake ADVERTISING Sue Gillman ART EDITOR Stefan Suchomski PROOF READER Alison Farrell

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PROPRIETOR Sue Gillman CONTRIBUTORS Adam Appleyard, Claudia Blake, Dan Doherty, Jonathan Harrison, James Martin, Brian Pike, Frankie Unsworth, Cal Cottrell, Alison Farrell.

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b i k e r b e s p o k e . c o. u k Harrogate: 01423 847 662 . York: 01904 819 948 .

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| SPRING 2019 | Dales Life

Leyburn: 01969 623 020

LIFESTYLE

inspiring ideas for your home and garden MOOD LIGHTING doesn’t come bolder or quirkier than this eye-catching hare lamp from audenza.com

OPULENT FABRICS from Clarke & Clarke’s brand new Exotica range, now available at Milners of Leyburn, milnersofleyburn.co.uk

Vintage-look rustic pine Chateauneuf armchair, definitely more chic than shabby! From frenchbedroomcompany.co.uk

Pretty painted STORAGE TRAY lined with fabric featuring leaping hares, available online at thepinkpheasant.co.uk

Sophie Allport’s stylish new

DRAGONFLY COLLECTION – see the range at Dovetail Interiors, Bedale, dovetailinteriors.com Dales Life | SPRING 2019 |

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DOVETAIL INTERIORS • FURNITURE • HOME ACCESSORIES • GIFTS •

17 MARKET PLACE, BEDALE, DL8 1ED 01677 426464 • dovetailinteriors.com 10

| SPRING 2019 | Dales Life

LUSH FABRICS from James Hare’s SpringSummer Voyager collection, now available at Bear Cottage Interiors, Hawes, bearcottageinteriors.com

LIFESTYLE

DOLPHIN CHAIR by Dan-Form, from a range at Barkers Home, Northallerton, barkershome.co.uk

William Yeoward’s 2019 collection includes this stylish EBONISED OAK TABLE and hand-cast BRONZE TABLE LAMPS – see them at Peter Silk, Helmsley, petersilk.co.uk

Exotic palm leaf floor lamp with antique bronzeeffect finish from Audenza, audenza.com

DUCK RACE open-edition print by Yorkshire artist Lucy Pittaway, available in two sizes from lucypittaway.co.uk Dales Life | SPRING 2019 |

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PREMIUM STOCKIST:

Thirsk Decorating Centre The Old Sorting Office, Newsham Road, Thirsk YO7 1PU 01845 440668 sales@thirskdecoratingcentre.co.uk

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| SPRING 2019 | Dales Life

LIFESTYLE Elegant Windsor-style

GARDEN CHAIR in all-weather bamboo from Dovetail Interiors, Bedale, dovetailinteriors.com

Cute ceramic bunny egg cup, perfect for Easter, from The Contemporary Home, tch.net

MARLBOROUGH GLACÉ A heritage design from Little Greene’s London Wallpapers V collection, available at Thirsk Decorating Centre, Thirsk, thirskdecoratingcentre.co.uk

Tolly McRae luxury wool

PICNIC BLANKET with leather carry strap from sirgordonbennett.com

Emma Bridgewater’s new

VEGETABLE GARDEN now available at Barkers Department Store, Northallerton, barkers.co.uk Dales Life | SPRING 2019 |

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NEW FOR 2019 SPICED HONEY DULUX COLOUR OF THE YEAR

SANDERSON & CO INTERIOR DECORATING SUPPLIERS High Street, Leyburn Tel: 01969 623143

Redecorating is exciting, but can be a challenge, so we have made it easier than ever to find your perfect colour.

We stock the Dulux Tailor Made Collection which offers over 1200 colours that can be mixed in any finish you want.

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www.bearcottageinteriors.co.uk

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| SPRING 2019 | Dales Life

LIFESTYLE Hand-crafted Bohemian glass lamp by PORTA

ORMESBY, an opulent fabric from GP & J Baker’s new collection, now available from Peter Silk, Helmsley, petersilk.co.uk

ROMANA from Peter Silk, Helmsley, petersilk.co.uk

Hare jug

by Toasted Crumpet, from a range at Roots Farm Shop, Northallerton, rootsfarmshop. co.uk

Range of colourful throws from BRONTE BY MOON, now in stock at The Tweed Fox, Park Street, Masham

Limited edition print of Boxing Hares by Hawes artist STACEY MOORE, staceymooreart.com

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NOW OPEN IN MASHAM At The Tweed Fox you can discover a fabulous range of lamps, cushions, home accessories, cards and throws by Abraham Moon, our unique tweed collections include snoods, hip flasks and candles.

6B Park Street, Masham, North Yorkshire HG4 4HN • 01765 688459

Dot’s Place

We stock a range of handmade items including jewellery, pictures, pottery, candles and personalised products.

A little something for everyone, all at affordable prices.

STOCKISTS OF DCUK • SOPHIE ALLPORT • WRENDALE • SARA MILLER • POWDER • KATIE LOXTON JOMA JEWELLERY • JELLYCAT • SILVER TAG BEARS • RUFUS RABBIT AND MANY MORE 37 Market Place, Richmond, North Yorkshire DL10 4QL t 01748 518486 m 07766 452921 e lois.snowball@btinternet.com www.dotsplacerichmond.co.uk 16

| SPRING 2019 | Dales Life

PETER SILK CRAFTSMEN CREATING INTERIORS

Launching the latest

collections and lighting designs from the exclusive

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For over 40 years we’ve designed and created bespoke kitchens, interiors and furniture across Thirsk, Yorkshire and throughout the UK. Our skilled craftsmen create unique pieces that are built to last a lifetime. Every one of our designs has unique features from kitchens with individual style to furniture crafted just for your home.

We love to discuss new projects and design ideas. For friendly advice please call us or visit our website.

Unit 1 Concept Park, Thirsk Ind. Est. Thirsk, N. Yorkshire YO7 3NH 01845 523562 grovehouseinteriors.co.uk Dales Life | SPRING 2019 |

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Wildlife WATCH

Can you tell the difference between a stoat and a weasel? Brian Pike gets to grips with Britain’s two cutest carnivores.

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A STOAT AMONG BLUEBELLS © Cal Cottrell Dales Life | SPRING 2019 |

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eep your eyes peeled when you’re out and about in the Dales and sooner or later you’ll see a long, lithe chestnut brown animal dashing across the road or bounding along the top of a drystone wall. Was it a stoat or was it a weasel? Even seasoned country dwellers will often struggle to tell you.

Most people know that one of these hyperactive little animals is larger than the other, although far fewer could say which. On the whole stoats are bigger – if you want a mnemonic, remember that weasels are ‘wee’ – but unfortunately size isn’t an infallible guide. A male weasel can measure the same from tip to tail as a juvenile or female stoat, so for a correct identification you’ll need other clues.

SECOND SIGHT One crucial piece of evidence is the tail. A weasel has a relatively short tail that’s brown all over, whereas a stoat has a proportionally longer tail with a distinctive black tip. In Scotland and the bleaker, more snow-prone parts of northern England, stoats turn white in winter – although they keep their distinctive black tail tip – whereas British weasels stay the same colour all year round.

The other clue as to which animal you’re dealing with is how it moves. Weasels stay flat and low to the ground when they’re running, whereas stoats bounce along in a series of S-curves reminiscent of the way squirrels move. Once you know this it’s hard to mistake the one for the other.

And if you aren’t quite sure what you saw, then with a bit of luck you might be able to get a second look. Suck air between your teeth to mimic the sound of a fledgling bird, and a stoat or weasel that has vanished into the undergrowth can often be coaxed into popping up again to investigate, usually just a short distance from where you last saw them. They are insatiably curious little creatures, and this old countryman’s trick – passed on to me by my father – has a surprisingly high success rate.

With their bright eyes, alert expressions and pert, round ears, stoats and weasels may look cute, but ounce for ounce they’re as fierce and deadly as any lion or tiger.

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The tiny weasel that patrols Britain’s hedgerows is the world’s smallest carnivore. It makes its living primarily by hunting rodents such as mice and voles which, thanks to its modest dimensions, it can easily pursue into their tunnels. Astonishingly, a weasel can also kill a rabbit several times its own size, although usually the rabbits in question are inexperienced youngsters, and are hunted only when other prey is scarce.

Stoats also dine on rodents, but being stockier than weasels they aren’t as successful at following them into their underground lairs. However they are far are more adept than weasels at hunting rabbits, which they kill with a quick, skilfully aimed nip to the back of the neck. Neither stoats nor weasels are popular with poultry breeders or gamekeepers due to the fact that they are prone to take eggs and chicks – and in the case of stoats, mature birds too.

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Possibly because of this, both animals get a fairly bad press; they’re the villains in The Wind in the Willows, and being called a weasel is a pretty unambiguous insult. Look beyond the negative spin, though, and they are genuinely endearing little beasts.

COUNTRY DANCING One of the most charming sights the countryside has to offer is that of a female stoat or weasel with her young, known as kits. Both animals raise litters of around half a dozen kits, and mothers can sometimes be seen shepherding a tight, furry little mob of their offspring across a country lane.

An even more entrancing – and controversial – sight is the so-called ‘war dance’ in which an individual stoat or weasel performs a rapid series of mad leaps, rolls, scampers and sudden changes of direction, often continuing for several minutes.

There are several different theories about why this happens. One popular idea is that these capers ‘hypnotise’ potential prey. But whilst the ‘dance’ may quite possibly confuse animal onlookers it certainly isn’t performed only whilst hunting. I’ve watched a stoat dance in the middle of a country lane with no potential prey in sight, and similar dances are often performed, indoors, by domestic ferrets, which are closely related to stoats and weasels. As with domestic cats, who have ‘wild halfhours’ in which they dash crazily round the house, this behaviour is probably a form of play in which the animal burns off pent-up energy.

On the subject of energy, both stoats and weasels live life in the fast lane and must be constantly on the lookout for something to eat. Weasels need to consume around a third of their own body weight’s worth of food per day and usually live for around three years. Stoats eat around a quarter of their own body weight per day, and can live for ten years or so. Apart from humans, the main enemies of both animals are foxes and birds of prey, particularly owls and buzzards.

PREVIOUS PAGES LEFT PAGE TOP Weasel standing on a log BELOW Weasels in summer coats RIGHT PAGE TOP A pair of stoats RIGHT LOWER LEFT Stoat among summer flowers LOWER RIGHT A young weasel in log THIS PAGE TOP Stoats dancing BOTTOM A stoat in winter coat

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Stoats and weasels are elusive animals, so its difficult to be sure about their population numbers.

Like all our wild animals they have suffered substantial habitat loss over the last century – and, as you would expect, their fortunes fluctuate according to the number of mice, voles and rabbits available as prey. Nonetheless these sprightly little hunters remain relatively common, and our Dales landscape of meadows, pasture, stone walls, hedges, light woodland and small farms is just the kind of environment in which they flourish best.

William Morris: An Enduring Legacy A collaborative exhibition at The Garden Rooms at Tennants, in association with Milners of Leyburn and Morris & Co. Wednesday 15th May until Sunday 16th June 2019 The Garden Rooms at Tennants, Leyburn DL8 5SG tennantsgardenroom.com 01969 621146

6 Market Place, Leyburn DL8 5BJ 01969 622208 • sales@milnersofleyburn.co.uk www.milnersofleyburn.co.uk Dales Life | SPRING 2019 |

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IEW DESI G

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BESPOKE • S •

ITY •

V AY

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MAKERS OF BESPOKE KITCHENS AND BEDROOM FURNITURE 01609 775383 deansburykitchens.co.uk info@deansburykitchens.co.uk

Helping dales businesses grow since 1993 To book space in the next issue contact Sue Gillman Telephone: 01904 629295 Mobile: 07970 739119 email: sue@daleslife.com daleslife.com

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Perfect Peonies They’re springtime’s biggest, boldest blooms – and they’re easier to grow than you might think, says Adam Appleyard.

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OPPOSITE TOP LEFT Paeonia suffruticosa - Rockii hybrid, tree peony TOP RIGHT Paeonia officinalis 'Rubra Plena', BOTTOM LEFT Paeonia delavayi - tree peony BOTTOM RIGHT Paeonia cambessedesii THIS PAGE Paeonia lactiflora 'Sarah Bernhardt'

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o other flower brings as much sheer oomph to the garden in spring as the peony. Long before its flower buds open it adds vibrant colour to the borders with clusters of deep maroon leaf shoots. These develop through various shades of pinkish grey before settling on a rich, glossy green. And when your peonies do finally bloom, be prepared for one of the most stunning displays of the year!

The peony’s enormous flowers – which in many varieties are bulked up by multitudes of papery petals – can reach the size of a dinner plate. And it’s not just the size that surprises. The peony’s colour palette includes sizzling scarlets, punchy pinks and purples, luscious oranges and yellows, delicate shades of cream and dazzling, near-arctic whites.

NO PROBLEM With such spectacular flowers, it’s no wonder peonies have been popular with professional horticulturalists since Tang dynasty China. Less experienced gardeners, however, have tended to shy away from them, for two reasons. The first is that they have a very short flowering season. The second is that they have the reputation of being hard to grow. Fortunately neither of these is a deal breaker, so if you’re wondering about prettifying your plot with peonies, I hope I can persuade you to give them a go.

It’s certainly true that within a few days of your peony flowers opening they will start looking tired, especially if the weather is wet or windy. But that’s no reason to deprive yourself of this fabulous springtime treat. Do your research and extend the length of your peony display by planting a selection of different species and cultivars which combines early bloomers with mid- and late-season ones.

With a bit of luck this will mean you’ll have peonies in flower from mid-spring right through to early summer.

As for peonies being difficult plants, people will tell you it’s hard to convince them to flower, and well-nigh impossible to transplant them.

But I honestly don’t think peonies are any more problematic than anything else. Treat them right and they’ll virtually look after themselves.

OPPOSITE Peony border in walled garden ABOVE Paeonia lactiflora 'Immaculée' BELOW Paeonia 'Yellow Crown', a midseason Itoh hybrid OVERLEAF Paeonia lactiflora 'Bowl of Beauty' with Allium giganteum 'Globemaster'

So what do they need? First let’s distinguish between two very different types of peonies: herbaceous peonies and tree peonies.

Herbaceous peonies die back to ground level every winter and are generally less than a metre tall.

Tree peonies, despite the name, are modest shrubs rather than trees. Their stiff stems and branches persist from year to year, gradually increasing in size, although even in favourable conditions they are unlikely to grow more than two metres high.

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Pick of the Peonies HERBACEOUS PEONIES Peony officinalis 'Rubra Plena’ This is the traditional cottage garden peony, with lush green leaves and globeshaped, deep red, scented flowers. It’s an early-to-mid-season peony, and will start to bloom in May. Paeonia cambessedesii A lovely simple peony that can flower as early as March, Paeonia cambessedesii has a single ring of mauve or pale pink petals around a cluster of bright yellow stamens. It will struggle with temperatures below -5°C, but luckily it’s compact enough to grow in a container and overwinter in your greenhouse.

Paeonia lactiflora ‘Sarah Bernhardt’

A PLACE IN THE SUN Both kinds of peony will do best on relatively fertile, welldrained soil in full sun, although tree peonies can tolerate light shade. And most kinds prefer neutral or alkaline soil; consult your nursery if in doubt. Tree peonies are best planted in a sheltered spot, because high winds can easily snap their delicate branches. All taller peonies benefit from staking, as the weight of the flower heads alone can bend or break stems, especially if they get wet.

Herbaceous peonies will not thrive if planted too deep; the crown of the root mass should be no more than 5cm below ground level. Most tree peonies, on the other hand, are grafted, and should be planted with the graft union approximately 10-15cm below the soil surface.

When the top growth of herbaceous peonies has died back, cut back the dead stems, as this will help prevent disease. Both types of peony will benefit from mulching in spring with a generous layer of good garden compost or well-rotted manure. On thin, poor soils peonies like an annual dose of slow-release fertiliser.

As for transplanting, this is best done in late autumn or winter. Don’t be surprised if a newly planted peony skips flowering for a year; this is quite normal. It will start flowering again when it has consolidated its root system and feels at home. Herbaceous peonies can be propagated by dividing the root mass in spring – simply lop the clump in two with a spade!

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This reliable, sweetly-scented peony has enormous rose-pink, many-petalled flowers. It has been popular for well over a century and is a favourite with the floristry trade. It flowers relatively late, in June.

Paeonia lactiflora ‘Immaculée’ Large, delicate, bowl-shaped white blooms. Another late-flowerer.

TREE PEONIES Paeonia delavayi This handsome plant will grow up to two metres high and bear blowsy, deep maroon flowers with yellow centres in April or May. Despite its exotic appearance it’s hardy to -15°C providing you plant it somewhere sheltered.

Paeonia rockii This peony has large, semi-double white flowers, and the dark burgundy flashes on the petals make it a real eye-catcher.

Paeonia 'Yellow Crown' Strictly speaking this is an ‘intersectional hybrid’ between a herbaceous peony and a tree peony. With glorious yellow flowers and a much longer flowering period than the other peonies mentioned here, this one is well worth searching out.

CARPETS | VINYL | WOOD | LAMINATE | KARNDEAN | AMTICO | RUGS

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The home of the Watch ‘em Grow range of starter plants, seedlings and plugs

Hanging Baskets, Planted Arrangements, Trees and Shrubs Like our Facebook page to keep up with offers and events Open Monday to Saturday 8am-4.30pm, Sunday 10am-4pm Ravensworth, Richmond, North Yorkshire DL11 7HA info@ravensworthnurseries.com | Fax: 01325 718953 | Tel: 01325 718370

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GARDENNOTES PLANT IT NOW

GO BUY THE BOOK

BLEEDING HEART With its long, delicate sprays of dangling pink-andwhite flowers, Bleeding Heart is one of springtime’s most exotic-looking border plants. Officially it’s now known as Lamprocapnos spectabilis, but most gardeners still call it by its old name: Dicentra. The elegant, ferny foliage quickly fades after flowering, and soon vanishes altogether, but Dicentra magically pops up again every spring, speedily developing into a substantial clump a metre or more high. Dicentra will be happiest in rich, moist soil in partial shade, and is best planted amongst companions that will fill in the space that it leaves when it dies back in summer’s heat. Get yours from Braithwaites, Leeming Bar, braithwaitesnursery.co.uk

However small your garden, even if it’s just a yard or a window box, it’s always worth making the effort to grow a selection of fresh herbs – and The Kew Gardener's Guide to Growing Herbs by Holly Farrell (White Lion Publishing) is the perfect introduction to the subject.

This authoritative and nicely illustrated book will guide you to success with everything from easy, well-known herbs like mint and marjoram to exotic and less widely grown ones like shiso, Tasmanian mountain pepper and mace.

LION TAMER

TOWERING SUCCESS Winter has flattened the majority of garden foliage, and borders are still looking bare, which makes it a good time to think about how you might add structure and interest to your garden.

A sturdy garden obelisk, like this elegant powdercoated steel one from harrodhorticultural.com, will create a focal point and bring height and interest to an otherwise dull corner.

Plant a couple of colourful climbers at the base and it’ll look a treat by the time summer’s here.

Tough native perennial weeds aren’t fazed by the cold, and they’ve been growing slowly but surely all winter.

Soon the roadsides will be a golden carpet of dandelions – and so will your garden if you don’t act soon.

Thanks to their long, sturdy roots, dandelions are a devil to get rid of, but this handy little RHS-endorsed tool from Burgon & Ball (burgonandball. com) is specifically designed to give them the old heave-ho. Lawns or borders, it’ll work a treat.

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SEASONAL SENSATION CLEMATIS ARMANDII Here’s a fabulous little clematis that deserves to be better known.

It makes a big impression in early spring, well before most other clematis species put in an appearance. Clematis armandii has neat, glossy, three-lobed leaves, and it’s evergreen. In March and April it’s laden with masses of small, creamy-white, star-shaped flowers that give off an enchantingly sweet, almondy perfume. Whilst vigorous, it’s not one of those plants like Clematis montana that will do their best to take over your garden. A light trim every now and then will be enough to keep it within sensible bounds. Tempted? It’s in stock now at Ravensworth Nurseries, near Richmond, ravensworthnurseries.com

Topical Tip: Spring is a good time to lift and divide many border perennials including heucheras, hostas, primulas and asters. This will not only increase your stock but bring added vigour to old, congested clumps

COLD COMFORT

This is the time of year when young plants currently growing in a greenhouse or on a sunny windowsill need to be ‘hardened off’ before being plonked into chilly garden soil to fend for themselves.

A cold frame is an invaluable half-way house, giving them a degree of shelter without mollycoddling them. This attractive example from gardentrading.co.uk not only raises plants out of the shadows into the sunshine but has the added benefit of a built-in display shelf underneath. From Dovetail Interiors, Bedale, dovetailinteriors.co.uk

GOING POTTY

DAZZLING DAFFS

Daffodils and narcissi make a splendid show in spring, but to ensure a dazzling display next year, follow these three simple steps. Firstly, deadhead them as soon as they have flowered, to stop them wasting energy setting seed. Secondly, leave the foliage standing for six weeks before tidying up – they need to soak up the spring sunshine! Finally, if your daffs produce leaves but no flowers then they either need feeding or thinning out.

If in doubt, do both!

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Perfect for planting spring bulbs, this smart cylindrical pot is one of a new range of glazed planters made

by Apta Pottery as part of their collection of RHS-approved garden ceramics. It features the famous RHS logo and comes in a choice of three sizes and four contemporary colours, including charcoal and sky blue. Visit the RHS Shop and Plant Centre at Harlow Carr to see these and a selection of other top-notch garden pots and planters.

As the weather warms up we will have a huge range of home grown, colourful summer bedding. All of your traditional garden favourites will be available and also lots of new and exciting varieties to try out!

We have a beautiful selection of trees, shrubs, alpines, herbaceous plants, fruit trees and much, much more.

We have been growing the plants for North Yorkshire’s gardens for over 125 years - call in and see what we have for you.

Our florist can provide hand-tied designs, bouquets and arrangements for any occasion.

01677 422861 www.braithwaitesnursery.co.uk enquiries@braithwaitesnursery.co.uk

Visit us: we’re in Leeming Bar just beside the A1 W Braithwaite & Sons, Floral Nurseries, Leeming Bar, Northallerton, North Yorkshire DL7 9BG

High quality workmanship from an experienced team at the right price

Established 24 years ♦ All aspects of hard landscaping undertaken T: 01969 640457

♦ M: 07803 735000 ♦ E: frank@stonescapes.com www.stonescapes.com

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Sculpture trail with over 70 contemporary pieces and exciting new additions for 2019

HIMALAYAN GARDEN & SCULPTURE PARK

Visit our award winning park 2019 SEASON OPENING DATES

Spring: 16th April to 14th July Autumn: 5th Oct to 3rd Nov Over 40 acres of woodland garden, featuring Magnolias, Azaleas and rare Rhododendrons with lakeside walks and arboretum. New for 2019 will be our Norse Hut, exciting sculptures, enhanced sculpture trail and pop up creative workshops – visit our website for more details.

Tea room, information centre, plant nursery and childrens playground.

Open: Tuesday to Sunday & Bank Holidays 10am - 4pm Dogs welcome on leads

www.himalayangarden.com The Hutts | Grewelthorpe | Ripon | HG4 3DA | T: 01765 658009

Rated UK’s best gardening event by Which?

25-28 APRIL 2019 Great Yorkshire Showground

- Plant Pavilion with up to 100 nurseries - Inspirational show gardens - Cooking demonstrations - Great garden shopping - Unique crafts and gifts - Expert growing advice

Save £2.50*per ticket Book before Tuesday 16 April

flowershow.org.uk 01423 546157 *An admin charge applies per order North of England Horticultural Society

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| SPRING 2019 | Dales Life

7KRUS 3HUURZ $UERUHWXP Credit: Wendy Pain

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thorpperrow

thorp.perrow.arboretum

www.thorpperrow.com 01677 425323

Dales life Spring.indd 1

Thorp Perrow, Bedale, DL8 2PS

31/01/2019 09:19:35

Constable Burton Hall Gardens

Tulip Festival 2019 Saturday 4th, Sunday 5th and Monday 6th May 10am – 5pm

Sponsored by “BLOMS BULBS� Chelsea award winning nursery Explore a festival of tulips amongst the romantic gardens. 6,500 tulips planted annually to give a dazzling display of colours and forms.

Refreshments • stalls • childrens activities Admission: Adults £5.00, Children free

For details of this and other events telephone 01677 450428 gardens@constableburton.com www.constableburton.com

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REFRESH, REVIVE, RELAX Discover Spring/Summer 2019 Collections

www.barkers.co.uk 01609 776667 | Yafforth Road, Northallerton, North Yorkshire DL7 8UB 38

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Open Monday to Saturday 9am-5.30pm, Sunday 12-4pm

CHEF’STABLE CRACKING RECIPES FROM LOCAL CHEFS

Jonathan Harrison The Sandpiper Inn Jonathan is chef-patron of The Sandpiper Inn in Leyburn. He grew up in York, and in 1993 won the prestigious Roux Scholarship, which enabled him to train in three-Michelin-star chef Alain Ducasse’s flagship restaurant in Monte Carlo. This year Jonathan and his wife Janine are celebrating their twentieth anniversary in business at The Sandpiper, which has achieved numerous plaudits and become a firm favourite on the Yorkshire dining scene.

HOW WOULD YOU DESCRIBE YOUR COOKING STYLE?

AND WHAT’S THE BEST PART OF YOUR JOB?

‘Modern British’ is the term everyone seems to use nowadays. For me it’s all about using seasonal produce – sourced, as far as possible, within 20 miles of The Sandpiper.

One thing I’m passionate about is passing on skills to the next generation. I’m currently mentoring students from Darlington College to cook at the ‘Take 3 Colleges’ charity fundraiser at Gisborough Hall on 21 March. You can get tickets from Middlesbrough College Waterside Brasserie on 01642 333271. The proceeds will help fund a high quality food education programme in primary schools.

WHAT ARE YOUR FAVOURITE YORKSHIRE INGREDIENTS? Well of course that changes with the season. In spring I love using wild garlic. English asparagus too, there’s nothing in the world like it. And our local lamb and beef are phenomenal.

WHAT’S YOUR FAVOURITE DISH ON THE SANDPIPER’S MENU? At the moment it’s breast of Nidderdale chicken, marinated and pan-roasted with lemon juice, and served with a leek and mushroom risotto.

WHAT DO YOU LEAST ENJOY ABOUT RUNNING A RESTAURANT? The paperwork! It has to be done, of course, but I’d much rather be cooking!

HOW DO YOU RELAX? I eat out quite a lot – The Yorke Arms, The Black Swan at Oldstead and Roots in York are some of my favourites – and I love walking. I also do yoga and a bit of cycling.

THE RECIPE YOU’VE CHOSEN TO SHARE WITH US IS A WENSLEYDALE CHEESE SOUFFLÉ - WHY? The Dales is one of the best places in the world for quality cheeses, and a soufflé is a great way to showcase cheese. It’s also a great way to impress your guests, and it’s much easier than most people seem to think!

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Wensleydale Yorkshire Cheddar and Gruyère Soufflé, on a Fennel, Orange and Beetroot Salad with Garlic Berry Dressing INGREDIENTS SERVES 4 FOR THE SOUFFLÉ 50g Wensleydale Yorkshire Cheddar, grated 50g Gruyère, grated 100ml milk 50ml whipping cream 25g flour (plus extra for ramekins) 25g butter (plus extra for ramekins) 2 eggs, separated fresh garden herbs FOR THE SALAD AND DRESSING 2 roasted beetroots, sliced 1 head fennel, shaved or sliced 2 oranges, segmented a selection of fresh seasonal leaves, such as watercress, rocket, frisée or nasturtium leaves garlic berries beetroot ketchup Dijon mustard virgin olive oil or rapeseed oil NOTE Garlic berries are the seed heads that develop at the tops of the flower stalks once garlic has flowered. You can use wild garlic from your own garden, forage wild garlic (ask landowner’s permission first) or substitute the seed heads of garden chives.

WENSLEYDALE CREAMERY YORKSHIRE CHEDDAR Yorkshire Cheddar, from the Wensleydale Creamery in Hawes, is made from the milk of cows that graze the lush green Dales pastures nearby. Typically aged for 15 months, it’s deliciously rich, strong and full of character.

For further information about the Wensleydale Creamery – and plenty more inspiring recipes – visit wensleydale.co.uk

CHEF’STABLE IN ASSOCIATION WITH THE WENSLEYDALE CREAMERY 40 | SPRING 2019 | Dales Life

Preheat oven to 200°C/fan 180°C/gas 6.

Gently heat the herbs in the milk and cream to infuse. Butter and flour the ramekins.

In a saucepan, melt the butter and stir in the flour to make a roux. Gradually add the milk, stirring all the while, and simmer for a minute or two until thickened. Stir the grated cheeses into the hot sauce, then mix in the egg yolks. Whisk the egg whites until they hold soft peaks, then fold into the mixture. Divide the mixture between your ramekins, being careful not to fill them all the way to the top. Run your thumb around the edge of the mixture to make a groove. Place in a water bath in the oven and bake for 20–25 minutes.

While the soufflés are cooking, make a salad and dressing from the ingredients suggested, or improvise your own.

When your soufflés are well risen and golden, turn out and serve immediately.

Alternatively, for convenience, you can make the soufflés in advance, leave them to cool and keep them in the fridge for up to two days. Reheat them at 180°C for 10–15 minutes to serve.

SPRING OFFER AUTHENTIC COUNTRY HOUSE HOSPITALITY IN THE HEART OF THE YORKSHIRE DALES Rediscover Simonstone Hall this spring, with newly-refurbished rooms & suites, delicious seasonal menus and superb offers & events.

Your very own country house.

THIS APRIL & MAY ROOM, DINING & YORKSHIRE BREAKFAST

PRINCIPAL ROOM £179 SUN-THU £199 FRI

ESTATE ROOM £159 SUN-THU £179 FRI

BUTLERS’ ROOM £139 SUN-THU £159 FRI

CALL 01969 667255 DIRECT BOOKINGS ONLY - BEST RATES! OFFER EXCLUDES BANK HOLIDAYS. TERMS & CONDITIONS APPLY. INCLUDES £10PPN A-LA-CARTE MENU ALLOWANCE CANNOT BE APPLIED TO ANY PRE-CONFIRMED BOOKINGS Dales Life | SPRING 2019 |

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THE FAIRFAX ARMS

A 17th century stone building, a luxurious b&b and pub situated just a few minutes walk from Ampleforth Abbey, College and Golf Club.

We are currently offering a special mid-week 2 course dinner, bed & full Yorkshire breakfast, 2 nights £240 for 2 people sharing (offer until 30th April) (Staying in a classic room excludes Easter Bank Holiday) Sunday - Thursday nights inclusive (minimum stay 2 nights) Stay in one of our cosy rooms in the pub or upgrade to a courtyard room for an additional £20.00 per night.

Main Street, Gilling East, York, YO62 4JH • 01439 788212 • thefairfaxarms.co.uk

RO O M S • R E S TA U R A N T • B A R

Spring Afternoon Tea Whatever the weather this Spring, enjoy afternoon tea on the lawn or inside by the roaring fire for £19.50 per person and receive a complimentary glass of fizz.

Our delicious Afternoon Tea includes: Warm Scones, Cream & Jam Taylors of Harrogate Tea Selection of Fresh Homemade Sandwiches Selection of Divine Homemade Treats Quote: ‘Dales Life’ on booking T&Cs apply | subject to availability | new bookings only cannot be used in conjunction with any other offer.

Bainbridge • North Yorkshire • DL8 3EE • 01969 652060 enquiries@yorebridgehouse.co.uk • www.yorebridgehouse.co.uk 42

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Affordable luxury in the heart of the Yorkshire Dales On The Green, Reeth, Richmond, Swaledale, North Yorkshire DL11 6SN Tel: 01748 884 292 Email: enquiries@theburgoyne.co.uk

Unique dining experience in a traditional atmosphere Enjoy Roux Scholar Jonathan Harrison’s unique cuisine in the traditional surroundings of the Sandpiper Inn. Modern British food using only the finest local ingredients, beautifully prepared and presented.

Fine wines, real ales and friendly service.

Accommodation available.

Market Place, Leyburn, North Yorkshire DL8 5AT sandpiperinn.co.uk

FOR RESERVATIONS TELEPHONE 01969 622206 Dales Life | SPRING 2019 |

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THE QUEEN’S HEAD FINGHALL

GOOD PUB FOOD WITH A TWIST Situated in the picturesque village of Finghall and surrounded by spectacular countryside, The Queen’s Head is the perfect location to explore the beauty of the Dales.

TAPAS EVERY TUESDAY STEAK NIGHT EVERY THURSDAY RESTAURANT | BAR | ROOMS WEDDINGS | PRIVATE PARTIES SPECIAL OCCASIONS The Queen’s Head, Finghall 01677 450259 | enquiries@queensfinghall.co.uk www.queensfinghall.co.uk

Overlooking the brewery town of Masham, The Black Swan provides the perfect setting for that special occasion.

• Food prepared from the finest local produce • Theakston’s and Black Sheep Ales • Far-reaching views from the beer garden • Private dining room • 14 en-suite rooms • Log fires

The Black Swan Inn, Fearby, Near Masham HG4 4NF blackswan-masham.co.uk 01765 689477 See web site for more details. Booking essential.

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A Family Run Country Inn serving Proper Yorkshire Food DI NE RE L AX STAY Grassington Road, Cracoe, North Yorkshire, BD23 6LA devonshirearmsinncracoe.co.uk T: 01756 699191

SPRING AT THE WHITE BEAR

MASHAM, N O R T H YO R K S H I R E The White Bear is a five-star inn situated in the pretty market town of Masham, in the foothills of the Yorkshire Dales.

We serve delicious breakfasts, lunches, afternoon teas and dinner, all prepared using the finest local produce.

Stay in one of our delightful rooms and experience a real taste of the Dales.

01765 689 319 THEWHITEBEARHOTEL.CO.UK

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THE DISCERNING

DINER Claudia Blake visits The Station Cafe-Bar in Richmond

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ast year was one of sudden departures on the Richmond dining scene. In April, Seasons Restaurant at The Station shut down suddenly and unexpectedly. Then in December the newly refurbished Fleece Hotel went into administration, just months after opening the doors of its smart restaurant-cum-bistro to the public.

Now, at last, there’s something good to report. The Station is once again home to a bustling eatery, with new management, a new look and a new name: The Station Cafe-Bar. It’s a welcome boost for the town and, in particular, for The Station, whose gallery space, cinemas and independent retailers all benefit hugely from a focal point where visitors can linger and refuel.

The new Cafe-Bar has a more spacious, uncluttered feel than its predecessor. There’s a smart bar-cum-serving-counter running most of the length of the far wall. Where the counter used to be there’s a large glass window through which you can glimpse the goings-on in the kitchen.

The temptation, though, is to sit and stare at the elaborate Victorian ironwork supporting the building’s glass roof, or watch visitors idling on the stone-flagged former platform. It’s a lovely, calm, almost meditative space, albeit one whose hard, reflective surfaces can make it quite noisy on a busy weekend.

The Cafe-Bar is open daily from 9am to 9pm, so it’s not surprising that its food offering is a comprehensive one, ranging from breakfasts, snacks, sandwiches and light meals to a main menu whose price point (the most expensive main is nudging £19) puts it in the same bracket as some of the Dales’ favourite dining pubs.

GOOD EGG

We opted to eat from the main menu, and settled down at our small, neatly laid table to await our starters. The first of these was Scotch egg with pickles, not something I would normally order on an evening out, but since it was the priciest starter on the menu I reasoned that it must be a cut above the rest.

Indeed it was. Cooking a warm Scotch egg just right is no mean feat, but Chef had pulled it off perfectly: a good crispy coating, lush sausage meat and the egg yolk just runny. The pickled fennel and beetroot were a bit on the sweet side for me – I like my pickles with more of a vinegary bite – but maybe I’m a bit Old School that way.

In terms of yumminess, our other starter, smoked haddock fishcakes, wasn’t far behind. The plump patties were, like the Scotch egg, nicely crisped on the outside and well-flavoured inside.

They were presented on a salad of broad beans (peeled, which is a sign of attention to detail that I appreciate) and peas, with soft, young samphire shoots adding a salty, marine tang.

As for the mains, let’s start with the highlight of the evening: rump of Swaledale lamb. Top marks for the meat cookery here, because the lamb was nicely charred on the outside and soft, pink and succulent inside. The warm salad of beans, peas, new potatoes and salsa verde on which it was bedded down contributed colour, crunch and a hint of sharpness that cut through the slight fattiness of the lamb like a well-aimed arrow.

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By contrast, we felt that our other main, sea trout with Swaledale cheese and leek tart, fell a bit short of its target. Nothing wrong with the fish cookery itself, more a question of the combination. Sea trout is a meaty fish that tends towards dry, and generally needs something light and bright to give it a lift.

No cheese and leek tart in the world, in my opinion, would be equal to the job. And whilst the accompanying hollandaise sauce was a step in the right direction, I would have liked to see a good deal more of it.

HERE COMES SUMMER

But taste is a subjective thing, as was proved by the first of our desserts, summer pudding.

This caused a minor row amongst the judges.

Personally, I liked it. I’ve often had summer puddings so mouth-puckeringly acidic that I have feared for the enamel on my teeth, but this one contrived to be both fruity and generally soothing. Too sweet, argued my other half.

We’ll have to agree to differ.

We were, however, in complete agreement as regards our views on the other dessert, lemon tart with raspberry sorbet. The tart filling had a decent enough flavour but – presumably due to some miscalculation in the kitchen – wasn’t properly set. The raspberry sorbet, fortunately, was a jolly decent example of its kind.

Service during the evening was cheery and willing. Whilst occasionally a tad leisurely, it was nonetheless a noticeable improvement on the sometimes tardy service provided by the Cafe-Bar’s predecessor, Seasons. This is an important consideration if you’re hoping to have a bite to eat before catching a film at one of The Station’s cinemas, so I hope standards stay high.

And there you have it: despite one or two minor wobbles, a big thumbs-up for Richmond’s newest eatery. Visitors and residents alike will undoubtedly be delighted to have The Station’s dining facilities back on track.

For further information about The Station CafeBar visit thestation.co.uk or call 01748 825967.

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WHAT TO EXPECT A comprehensive range of bistro-style grub, some of it splendid, in a lovingly restored Victorian railway station.

AMBIENCE A bright, modern, child-friendly space to chow down.

SERVICE Smiley and helpful.

THE BOTTOM LINE Three courses each for the two of us cost us just over £55, drinks not included. Lots of cheaper dining options available.

DOWN THE HATCH A modest but respectable selection of wines, some by the glass, plus beers brewed on site, ciders, spirits and plenty of soft drink options.

MAKE A DAY OF IT There’s plenty to do at The Station, and a swimming pool just across the car park. The Station is a good start or end point for the popular circular riverside walk to Easby.

EXPERIENCE THE

unforgettable

Rich heritage, landscaped gardens and a distinctly different and diverse range of wellness and dining options; Grantley Hall has all the ingredients to create an unforgettable experience.

Opening Summer 2019 The difference is in the detail.

Ripon, North Yorkshire HG4 3ES +44(0) 1765 620070

events@grantleyhall.co.uk www.grantleyhall.co.uk Dales Life | SPRING 2019 |

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it’s not just local, it’s

Mainsgill

A ‘r e a l ’ fa r m s h op o ffe r i n g a s h o p fl o or t o ou r wo r ki n g l i v e st oc k fa r m

All o ur b ee f, p o r k a n d l a mb is

born, reared an d raised in Y o r kshi re Visit our new born lambs, stock up on Easter gifts & much more in the Spring season

Farmers & Butchers Food Hall Gift Hall & Country Clothing Tearoom

www.mainsgillfarm.co.uk

4 miles west Scotch Corner, A66, DL11 7PN

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Open 7 days a week

01325 718860

FOODNOTES NICE AS PIE

BEST OF BOTH WORLDS

APPLETON’S is a traditional pork butcher that has been delighting the inhabitants of Ripon with its fresh meats, cooked meats and baked goods for more than a century and a half. Their handmade pork pies have won an enviable reputation, drawing enthusiasts from far and wide to their handsome oak-panelled premises in the town’s Market Place. In recent years Appleton’s success has encouraged them to open three further shops, and you can now buy their fabulous sausages, roast hams, poloni, black puddings, quiches and meat pies in Wetherby, York and Boroughbridge. Visit appletonsbutchers.co.uk for addresses and contact details, along with a preview of Appleton’s mouthwatering products.

CURD PERFECT

YORKSHIRE CURD TART is an old-fashioned teatime treat that was traditionally made in the Dales at Whitsuntide. As with many regional specialities, every baker has their own slightly different recipe, but the key ingredients for the filling are milk curds, butter and currants, a combination that creates a uniquely rich, light, crumbly texture. In 2019 Whitsun isn’t until early June, but don’t let that delay you – nowadays Yorkshire curd tart is available year-round from local artisan bakeries like The Angel’s Share Bakery at Richmond Station, theangelssharebakery.com

LAMB is wonderfully tender, but it doesn’t have the rich, complex flavour of mutton. But mutton, whilst flavoursome, needs long, careful cooking to tenderise it. The good news is that there’s a meat that combines the virtues of both: hogget.

A hogget is a sheep between one and two years old. The meat is full of flavour, and you can cook it either hot and fast, like lamb, or low and slow, like mutton. For top-notch, locally sourced rare-breed hogget, reared on the Pennine fells, head for the butchery department at Campbell’s of Leyburn, campbellsofleyburn.co.uk

BY GEORGE ST GEORGE’S DAY, 23 April, is traditionally the start of the British asparagus season. By June it will be over, so revel in this home-grown gourmet treat while you can. The texture and taste of asparagus deteriorate rapidly once it is picked, so imported spears just can’t compete with locally sourced ones.

If you live near Richmond or are heading west on the A66 you can buy your fresh British asparagus from Mainsgill Farm Shop mainsgillfarm.co.uk. Simply splash with olive oil and grill for a splendid starter or luscious lunch.

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FUTURE CHOC

SUNDAY BEST You may not have come across ruby chocolate yet but you’ll be hearing a lot about it soon. It’s rose pink, and it looks set to be one of the hottest confectionery trends of 2019! Ruby chocolate is a genuinely new kind of chocolate, made from a special variety of cocoa bean by a process that remains a carefully guarded trade secret. In terms of taste it’s smooth and sweet, but with a bright, fruity kick. And, believe it or not, this revolutionary chocolate is made without using either colouring agents or flavourings. If you want to experience ruby chocolate (and what chocoholic wouldn’t?) then make a bee-line for Inspired Chocolate in Leyburn, inspiredchocolate.co.uk, who have included it in their range of scrumptious ‘Just Chocolate’ bars.

Dales hedgerows and woodlands are full of wild garlic in spring, and the broad leaves can be foraged for use in salads, soups or stews. They’re tastiest before the flowers open, so don’t delay.

Love Sunday lunch? Want to take your weekly family feast to a whole new level? The Cookery School at Swinton Park, near Masham, is running half-day classes that will teach you how to go above and beyond the standard roast – right through from succulent starters to delicious desserts. All ingredients and equipment will be provided, and at the end you’ll be able to sit down and tuck into the results of your morning’s work. For dates and full details visit the ‘Experience the Estate’ section of swintonestate.com

PREMIER PRESERVES

EGGCEPTIONAL You can’t get a better egg than one fresh-laid by a happy hen: that’s the philosophy behind Wensleydale Free Range Eggs (wensleydale-eggs.co.uk), a family business based at Southwick Farm in Finghall.

Here two generations of Allinsons pay scrupulous attention to the welfare of their flock – and the care they take is directly reflected in the quality of their eggs, whose golden yolks and firm whites have won them a loyal following throughout the Dales. Local retailers selling Wensleydale Eggs include Neeps & Tatties in Richmond and Cockburn Butchers in Bedale.

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Elaine Bickle grew up on a farm in Pateley Bridge, where her grandmother Bessie inspired her with a love of cooking in general, and preserve-making in particular. So naturally, when Elaine turned her hobby of making jams, pickles and chutneys into a business, she named it after her gran. Bessie’s Yorkshire Preserves (bessiesyorkshirepreserves. com) is already winning awards, and if you want to try some of Elaine’s lovingly handmade products – including this splendid raspberry jam with its subtle hint of vanilla – they’re in stock at Lewis & Cooper, Northallerton, lewisandcooper.co.uk

DESIGNERS & MAKERS OF BEAUTIFUL KITCHENS & FURNITURE SINCE 1973

Treske Stokesley Kitchen

Bespoke hardwood kitchens and furniture, handcrafted in Yorkshire. www.treskekitchens.co.uk www.treske.co.uk Visit our showrooms, open Monday-Saturday 10am-5pm Station Works, Thirsk, North Yorkshire YO7 4LX 01845 522770 Dales Life | SPRING 2019 |

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FOR PEOPLE WHO HAVE A LOVE OF THE COUNTRYSIDE

LADIES AND GENTS QUALITY HATS  JACKETS  COATS KNITWEAR & ACCESSORIES

100 High St, Northallerton DL7 8PP Lakeside Country Park, Ellerton, Richmond DL10 6AP 07702 052676 www.montananorthallerton.com

Looking for something special?

Smart designer clothing from Trinity Menswear including Crew Clothing, Guide London, Replay Jeans, Remus Uomo, Hudson Shoes, Geox Shoes, Scotch & Soda Trinity Menswear • 13 King Street, Richmond DL10 4HP • 01748 518088 info@ trinitymenswear.co.uk • trinitymenswear.co.uk 54

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DRINKNOTES

YORKSHIRE is frequently described as ‘God's own

country’ and Ryedale Vineyards clearly agree with this because they have christened their flagship sparkling wine ‘A Taste of Paradise’. Yorkshire Vineyards is an awardwinning family business based at Westow, just outside Malton. With true Yorkshire grit, they have been defying our chilly climate to produce fine wines that include fruity reds, crisp whites and elegant sparkling wines. If you fancy a little Taste of Paradise their wine is in stock at Campbell’s of Leyburn, campbellsofleyburn.co.uk

SPIRITED AWAY

GIN GENIUS The recent gin craze is still in full swing, largely due to the creative energy and inventiveness of passionate artisan producers. The Taplin & Mageean Spirit Company was formed by two such enthusiasts, who are now distilling their own special tipples in an old railway shed in Leyburn.

Taplin & Mageean currently have four ultra-premium, smallbatch gins in their line-up. Signature Edition is juniper-heavy, with a powerful citrus kick. Spiced Orange has cosy, warm flavours incorporating hints of fig, cranberry and cinnamon.

The range is completed by the summery Peach Perfect and the headily fragrant Elderflower Orchard.

You can find Taplin & Mageean’s unique gins at Mainsgill Farm Shop, Richmond, mainsgillfarm.co.uk

If you love the subtle flavours of artisan gin but would prefer to give alcohol a miss, this new product range could be just what you are looking for.

Bax Botanics is a company producing ‘alcohol-free spirits’.

Gin is made by distilling alcohol with various herbs and botanicals; Bax use similar techniques but substitute spring water for the liquor.

The result is an alcohol-free, sugar-free drink that can be mixed with tonic to create a satisfying experience for those who want to avoid alcohol.

There are two versions: Verbena and Sea Buckthorn; find them at Swinton Park Estate Shop Country Club and Spa, swintonestate.com

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Simple STARTERS Our local food hero James Martin brings us some classic British recipes from his new book James Martin's Great British Adventure.

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CARAMELISED ONION, COURGETTE & WENSLEYDALE QUICHE Wensleydale cheese is a great addition to this dish. It was originally made by French monks who settled in Yorkshire.

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BACON, SCALLOPS & APPLES WITH ONION RINGS The black butter is amazing in this dish, and delicious with the toasted oats.

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CRAB CAKES WITH HOMEMADE MAYONNAISE Brown crabs are found all over the British Isles. These cakes showcase the delicious flavour of fresh crab.

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CARAMELISED ONION, COURGETTE & WENSLEYDALE QUICHE Wensleydale was originally made from ewes’ milk by French monks from the Roquefort region who settled in Yorkshire, but commercial production by large dairies using cows’ milk soon spread throughout Britain. In 2013, Yorkshire Wensleydale was granted PGI (protected geographical indication) status and is now made the proper way in Hawes and is the one to look for.

Start by caramelising the onions for the filling. Heat the oil and butter in a medium pan over a medium heat. Once the butter has melted, stir in the onions and a pinch of salt. Cover and cook over a low heat for 20–25 minutes, stirring every now and then until the onions have softened and caramelised. If they look as though they’re burning, add a tablespoon of water and stir in. Spread onto a plate and set aside to cool.

Make the pastry. Put the flour into a bowl, add the butter, salt and thyme (if using) and rub together with your fingertips until the mixture resembles coarse breadcrumbs. Add the egg and mix with a knife until the mixture forms clumps, then bring together lightly

SERVES 8

with your hands. Add a couple of teaspoons of water if the dough

INGREDIENTS

feels dry. Dust a clean work surface with flour and knead lightly and

1 tbsp olive oil

quickly until smooth. Wrap in clingfilm and chill for 30 minutes.

15g butter 2 red onions, sliced sea salt and freshly ground black pepper

Preheat the oven to 180°C/160°C fan/gas 4. Lightly flour your work surface and roll out the pastry to a rough circle measuring about 32cm in diameter. Carefully lift the pastry into a 27-cm fluted tart

2 eggs

tin and gently press into the corners.

2 egg yolks

To make the filling, put the eggs and egg yolks, cream and milk

2 small courgettes, around 225g, thinly sliced, lengthways

into a jug and whisk together. Season well and whisk again. Spread

300ml double cream 100ml full-fat milk 3 courgette flowers, sliced lengthways

the onions over the base of the pastry, arrange the courgettes and courgette flowers on top and scatter over the cheese. Pour the egg mixture into the tart tin and give it a little shake so that it spreads evenly. Carefully slide the tart tin onto a baking sheet and bake in

175g crumbled Wensleydale cheese

the preheated oven for 45–50 minutes, until the filling is set.

FOR THE PASTRY

Once cooked, take the quiche out of the oven, let it sit for about 5

300g plain flour, plus a little extra for dusting

green salad. Leftovers keep very well for the next day but the filling

150g butter, chilled and diced a pinch of sea salt a few thyme sprigs, leaves picked (optional) 1 egg, beaten

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minutes, then trim the pastry edges. Serve hot, warm or cold with a will be a little firmer after a night in the fridge.

BACON, SCALLOPS & APPLES WITH ONION RINGS Northern Ireland’s golf courses are renowned as some of the best in the world but are an odd place to cook, even if you have the famous Belfast shipyard behind you. I toasted the oats in the bacon fat, as Paul Rankin said I should, and it worked, as did the amazing black butter we found in shops here. Made from cider apples, it’s also made on Jersey and you can buy it online. It’s great with cheese but delicious in this dish with the toasted oats.

Heat a large frying pan over a medium heat until hot. Add the oil and butter and fry the bacon and scallops for 1–2 minutes, seasoning as they cook and tossing every now and then, until crisp and golden.

Pop onto a large plate and keep warm.

Put the pan back on the heat and add the black butter and oats.

Stir together, season and cook for 1–2 minutes, then top the bacon slices with this mixture.

Put the same pan back on the heat again and pour in the veal jus and cider. Simmer for a few minutes over a high heat until

SERVES 4 INGREDIENTS 1 tablespoon olive oil 15g salted butter 8 thick slices of streaky bacon 8 scallops, cleaned, roes removed sea salt and freshly ground black pepper 50g rolled oats 100ml veal jus 50g black butter (or 25g salted butter and 25ml black treacle mixed together) 50ml dry cider 100ml jar of apple sauce, blitzed until smooth

reduced by half. Set the sauce aside and keep warm.

Now for the onion rings: heat the vegetable oil to 160°C in a deep, heavy-based saucepan, or until a breadcrumb sizzles and turns brown when dropped into it. (Note: hot oil can be dangerous; do not leave unattended.) Line a plate with kitchen paper. Put the milk and flour into two separate bowls and season the flour. Dip the shallot rings into the milk, then into the flour and toss to coat.

Carefully lower into the oil and fry for 1–2 minutes, until golden and crisp. Lift out and drain on the kitchen paper and season with a pinch of salt.

Spoon the apple sauce into a piping bag and pipe onto 4 plates, top each with 2 scallops and 2 oat-topped slices of bacon and finish with a few onion rings. Drizzle over the sauce and serve.

FOR THE ONION RINGS 1 litre vegetable oil, for deep-frying 50ml whole milk 25g plain flour 1 large shallot, cut into thin rings

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CRAB CAKES WITH HOMEMADE MAYONNAISE Brown crabs are extremely commercially important and the crab fishery in British waters is one of the largest in the world, although the bulk of crabs are still exported to Spain and France. Brown crabs are found all over the British Isles where the rocks and weeds provide cover and, of course, the cold water.

I’ve never eaten crab as good as the ones I tasted in Cromer and in the Orkney Islands. These cakes showcase the delicious flavour of fresh crab.

Start by making the mayonnaise. Whisk the egg yolks, mustard and vinegar together in a medium bowl until smooth. Slowly pour the vegetable oil into the bowl, starting with a little drizzle and whisking well. This is easiest to do with an electric hand whisk.

Continue until the mayonnaise has thickened. Season to taste.

Put the crab into a large bowl with the potatoes, spring onions, chives, lemon juice and egg yolk. Season and mix everything together well. Divide the mixture into 8 portions. Dust your hands with flour and form each portion into a round fish-cake shape roughly measuring 8–10cm in diameter and 2cm thick.

SERVES 4

Heat a large, non-stick frying pan over a medium heat until hot.

INGREDIENTS

Drizzle with a little oil and pop the fish cakes in. Cook for 2–3

400g white crab meat

minutes on each side until golden and heated through. You may

400g cooked potato, pushed through a ricer

need to do this in batches, depending on how big your pan is.

6 spring onions, sliced small bunch of chives, chopped juice of 1/2 lemon

To serve, pop 2 crab cakes onto each plate, garnish each with watercress and a lemon wedge and serve with a dollop or a little pot of mayonnaise.

1 egg yolk sea salt and freshly ground black pepper 25g plain flour, for dusting olive oil, for frying FOR THE MAYONNAISE 3 egg yolks 1 tablespoon Dijon mustard 1 tablespoon white wine vinegar 200ml vegetable oil sea salt and freshly ground black pepper

Recipes are taken from James Martin’s Great British Adventure by James Martin, with photography by Peter

TO SERVE

Cassidy and published by

small bunch of watercress

Quadrille, RRP £25

1 lemon, cut into 4 wedges

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Shades of SPRING Food stylist Frankie Unsworth shows us how to cook dishes that make the most of beautiful ingredients and don't take hours to prepare.

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ASPARAGUS MIMOSA Asparagus and eggs make the best of food friends – sporting the white, yellow and green of a daffodil, it's an ode to spring.

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BAVETTE WITH RADISH CHIMICHURRI Bavette steak is huge on flavour but it can be tough if overcooked, so it's best served rare.

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ULTIMATE CHOCOLATE CAKE This decadent chocolate cake is lovely and moist, and perfect if you want to make ahead of a special occasion.

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ASPARAGUS MIMOSA Asparagus and eggs make the best of food friends in this classic French dish.

Peeling the base of the asparagus makes the dish an even more vibrant green, but you can omit this step if you like a rustic finish. You can roughly chop the yolk, but passing it through a sieve is what a fastidious French chef would do, and I must admit I like the subtle dusting effect.

SERVING UP IN STYLE Play around with the presentation here.

Sometimes I overlap the spears, stacking them over one another; other times I lay them flat on a serving platter and scatter the egg white and yolk over in two distinct lines of colour.

Trim the ends off the asparagus on the diagonal (you can snap them, but I find it neater to use a knife). Use a peeler to take off about 5cm of the skin above the trimmed end.

Bring a medium–small pan of generously salted water to the boil. Insert the asparagus with the tips upright; they cook more quickly than the stems, and the steam from the pan is enough

SERVES 4 AS A STARTER OR SIDE

to soften them. Simmer for 3–4 minutes, or until tender but still with a little bite, then immediately plunge the asparagus into a

INGREDIENTS

bowl of iced water.

500g asparagus

To make the dressing, put the mustard, vinegar and sugar into

2 hard-boiled eggs 10-minute timing, peeled

a bowl and whisk together. Add the oil and half the shallot and

FOR THE DRESSING

until needed.

2 tsp Dijon mustard

Cut the eggs in half and put the yolks to one side. Roughly chop

1 tbsp red wine vinegar a pinch of caster sugar

whisk again. Taste and adjust the flavour to your taste. Set aside

the whites.

3 tbsp extra virgin olive oil

Pat the asparagus dry then place in a bowl and toss with the

1 shallot, peeled and very finely diced

dressing. Arrange on a platter (or individual plates if serving as

flaky sea salt and freshly ground black pepper

Scatter the egg white in a line across the centre of the spears.

a starter), overlapping them slightly and keeping the tips visible.

Scatter with the remaining shallot. Press the yolks through a sieve with the back of a spoon and lightly sprinkle over the plate(s).

Season with salt and black pepper to finish.

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BAVETTE WITH RADISH CHIMICHURRI Bavette steak is huge on flavour and, frankly, infinitely more affordable than fancy sirloin or rib-eye. As it’s a hard-working muscle from the flank, it can be tough if overcooked, so it’s best served rare, sliced on a big board and served with an acidic, crunchy dressing to stand up to it. I like it with the crispiest baked potatoes and a simple salad.

First make the chimichurri dressing. Put the vinegar into a bowl, add the sugar and salt and stir to dissolve. Add the garlic, chilli (to taste), radishes and herbs, mix together, then stir in the olive oil.

Adjust the seasoning if necessary.

Pat the meat dry, then season it all over with salt.

Preheat your heaviest-based frying pan, ideally a well-seasoned cast-iron one, in a hot oven for 10 minutes, or over the hob for at least 5 minutes, until smoking hot. Add the oil, then the steak and cook on both sides over a high heat for about 2 minutes, pressing it down with a fish slice or something heavy to keep it in contact

SERVES 4 WITH SALAD AND SIDES INGREDIENTS 600–700g bavette, at least 3–4cm thick, at room temperature

with the pan. A rare steak should still feel soft when you touch it (it will have more resistance if you cook it medium–rare and feel firm if it’s well-done). You can also use a meat thermometer to test the internal temperature, pressing it from the side into the centre of the meat. For rare you want it to read about 47°C as during

3–4 tbsp rapeseed oil

the resting it will carry on cooking, increasing a few degrees to a

flaky sea salt and freshly ground black pepper

desired 51°C.

FOR THE CHIMICHURRI

little tent of foil.

4 tbsp red wine vinegar 1–2 tsp caster sugar, to taste a generous pinch flaky sea salt 2 garlic cloves, peeled and grated 1–2 green or red chillies, finely chopped and added to taste

Rest the steak on a plate for at least 5–10 minutes, covered with a

Once the meat has rested, transfer it to a board and sprinkle with more salt and pepper. Steaks of all kinds have a better serving side, the side that hits the pan first – so flip it that side up. Cut the steak against the grain into 1.5cm slices. Serve at the table on a board, with the dressing on the side or drizzled over the top.

10 radishes, very finely diced 20g flat-leaf parsley leaves, finely chopped 20g coriander leaves, finely chopped 6 tbsp extra virgin olive oil

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ULTIMATE CHOCOLATE CAKE Often I decorate the cake in as kitsch a way as I can. Alternatively, adding a few fresh flowers is an elegant choice.

Preheat the oven to 180°C/fan 160°C/gas 4. Grease two 18cm cake tins, at least 6cm deep, and line them with baking parchment.

Break the chocolate into a small heatproof bowl and add the cocoa. Pour over the hot water (making sure the chocolate is submerged). Leave for 1 minute, before stirring until the mixture is smooth. Set aside.

Put the butter and sugar into a large bowl or stand mixer and beat together with a wooden spoon or using the paddle attachment, until pale and light. Beat the eggs in a separate small bowl, then add them to the butter and sugar mixture bit by bit, beating until really

SERVES 10–12 FOR THE CAKE BATTER 175g unsalted butter, at room temperature, plus extra for greasing 100g dark chocolate (70 per cent cocoa solids)

smooth. Spoon in the yoghurt then pour in the melted chocolate and mix well. Sift the flour, bicarbonate of soda and salt into a separate bowl, whisk together to combine, then lightly fold into the batter.

Spoon the mixture into the prepared tins, then use a spatula to even the top. Bake for 40–50 minutes, or until a skewer inserted into the centre comes out clean. Allow to rest in the tin for 5 minutes, then

3 tbsp cocoa powder

carefully turn the cakes out onto a wire rack and leave to cool.

100ml freshly boiled water

Make the buttercream while the cakes are cooling. Purée the

250g caster sugar 3 eggs 200ml natural yoghurt 250g self-raising flour 1 tsp bicarbonate of soda a good pinch of fine sea salt FOR THE RASPBERRY BUTTERCREAM 100g raspberries 250g icing sugar, plus 3 tbsp for the raspberries 225g soft unsalted butter TO DECORATE 120g raspberry jam 1 tbsp freeze-dried raspberry powder (optional)

raspberries with the 3 tablespoons of icing sugar, then strain through a sieve. Beat the butter in a stand mixer for 5 minutes, until very light and fluffy. Sift in the remaining icing sugar. Beat for a further 5 minutes until soft and creamy, adding small amounts of the berry purée at a time until you have your desired colour.

Transfer one of the cakes to a serving plate or cake stand, trim the tops off the chocolate cakes to make straight surfaces. Using a palette knife, spread the surface of this cake with the jam, then follow with a voluptuous layer of buttercream. Glide the icing to the sides with a palette knife and sandwich the second cake over the top. Place the remaining icing in a piping bag fitted with a wide star-tipped nozzle, and pipe small dollops of the buttercream in quick upwards motions across the top of the cake. Dust with raspberry powder, if using.

Recipes are from The New Art of Cooking by Frankie Unsworth, with photography by Kristin Perers and published by Bloomsbury, RRP £30

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www.colinwatsonpvcwindows.com Dales Life | SPRING 2019 |

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SWEET THINGS Easter treats are all the better if they are home-made. Raise the bar with these unique creations from Dan Doherty’s new book, Cooking at Home.

SALTED CARAMEL CHOCOLATE CHIFFON CAKE A chiffon cake is very light and very easy to make.

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BROWN BUTTER CHEESECAKE I have always preferred a set cheesecake to the baked ones; they seem much lighter.

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CHOCOLATE MOUSSE WITH SALTED CARAMEL This is perfect if you’re entertaining; all the work is done in advance.

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BECS' TRIPLE CHOCOLATE AND CARAMEL BROWNIES This recipe was made and tweaked many times in search of the perfect brownie.

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SALTED CARAMEL CHOCOLATE CHIFFON CAKE A chiffon cake is very light and also easy to make. If using a traditional chiffon cake tin, it looks quite spectacular, but if you don’t have one, then a normal cake tin is totally fine.

To make the cake, preheat the oven to 180°C/fan 160°C/gas 4.

Grease a chiffon cake tin, or regular 22cm round cake tin, with butter.

Put the egg yolks, cocoa powder, vegetable oil, vanilla seeds and sugar in a mixing bowl and whisk together until smooth, then whisk in the water.

Add the flour, bicarbonate of soda and salt and mix together. In another mixing bowl, whisk the 6 egg whites until stiff, then fold into the cake batter.

Pour the cake batter into the prepared tin and bake for 50 minutes or until a skewer inserted into the middle comes out clean. Remove

SERVES 8-10

the cake from the oven and turn out on to a wire rack to cool.

PREPARATION TIME 40 MINUTES

To make the buttercream, put the brown sugar, cream and salt in a

COOKING TIME 1 HOUR butter, for greasing 6 eggs, separated

saucepan over a medium heat and heat, stirring, until the sugar has dissolved. Cook for a further 3 minutes, then remove from the heat and let the cream cool.

50g cocoa powder, sifted

Using a stand mixer fitted with the paddle attachment, beat the

125ml vegetable oil

butter until pale and smooth. Add the cooled cream and mix in well.

seeds from 1 vanilla pod

Scrape into a bowl and clean out the stand mixer bowl.

350g caster sugar 200ml water 250g plain flour, sifted 1 teaspoon bicarbonate of soda pinch of sea salt flakes BUTTERCREAM 250g soft light brown sugar 150ml double cream ½ teaspoon sea salt flakes 140g butter, softened ITALIAN MERINGUE 225g caster sugar 150ml water 90g egg whites

To make the Italian meringue, put the sugar in a pan and gently pour over the water. Use a wet pastry brush to clean the sides of the pan of any sugar crystals (which will otherwise cause the caramel to crystallise), then heat over a medium heat.

Meanwhile, using a stand mixer, start whisking the egg whites on a slow speed. Once the sugar has reached 116°C on a sugar thermometer, increase the speed of whisking the egg whites until soft peaks form. Continue to heat the sugar until it reaches 121°C, at which point slowly pour it into the egg whites while still whisking on a high speed. When the sugar syrup has all been added, continue to whisk until the meringue mixture has cooled to room temperature.

Transfer the meringue mixture to a piping bag fitted with a star nozzle. Slice the cake horizontally into 3 layers and "butter" the middle 2 layers with the buttercream. Sandwich back together, then finish the cake by piping the meringue on top in small peaks.

Use a cook's blowtorch to colour the tops of the peaks, then the cake is ready to go.

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BROWN BUTTER CHEESECAKE This recipe for a set cheesecake has a wonderful savoury flavour that comes from the salted caramel and brown butter. I've always preferred set cheesecake to the richer baked ones; they seem much lighter and less food-coma inducing!

To make the cheesecake base, blitz the biscuits, melted butter and honey together in a food processor.

Press into the base of a 20cm (8-inch) springform cake tin. To make the cheesecake filling, melt the butter in a saucepan over a medium heat, then continue to cook for about 4 minutes until it becomes brown and smells nutty, being careful not to let it burn.

Take the pan off the heat and set aside.

Beat the cream cheese with the icing sugar, honey and vanilla seeds in a large mixing bowl. Add the ricotta and cream, then pour in the brown butter, mixing well.

SERVES 10

Pour the mixture into the cake tin on top of the biscuit base, then

PREPARATION TIME 20 MINUTES PLUS CHILLING OVERNIGHT

put in the refrigerator overnight to set.

COOKING TIME 5 MINUTES BASE 250g oat style biscuits (such as Hobnobs)

To make the caramel sauce, put the sugar in a saucepan and cook slowly over a low heat until it dissolves and turns golden. Continue to cook until caramel coloured.

Remove from the heat and add the butter gradually, stirring all the time. Next, stir in the cream and salt, then let the sauce cool.

100g butter, melted

When ready to serve, remove the cheesecake from the tin on to a

30g honey

serving plate and drizzle over the salted caramel sauce.

FILLING 80g butter 600g cream cheese 80g icing sugar, sifted 40g honey seeds from 1 vanilla pod 100g ricotta cheese 100ml double cream 4 tablespoons salted caramel sauce SALTED CARAMEL SAUCE 70g golden caster sugar 25g butter, chopped 140ml double cream pinch of sea salt flakes

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BECS' TRIPLE CHOCOLATE AND CARAMEL BROWNIES This recipe was made and tweaked so many times in search of the perfect brownie.

I hadn’t noticed that she added her name to the title when making changes to the recipe… which is fair enough considering how often she made them!

Preheat the oven to 200°C/fan 180°C/gas 6.

Grease and line a shallow baking tin, 30 x 15cm, with greaseproof paper.

Melt the chocolate and butter together either in a microwave or in a heatproof mixing bowl set over a pan of simmering water (being careful not to let the base of the bowl touch the water), stirring often. In another mixing bowl, whisk the sugar, vanilla and eggs together until pale and fluffy.

Add the melted chocolate and butter mixture to the egg mixture and fold in. Fold in the flour and cocoa powder, then all the

SERVES 12

chocolate chips.

FOR THE CAKE BATTER

Pour half the brownie mixture into the lined baking tin and then,

PREPARATION TIME 20 MINUTES

using a teaspoon, dollop on half the caramel. Pour over the

COOKING TIME 25 MINUTES

Using a knife, swirl the caramel into the brownie mixture.

150g butter, plus extra for greasing 130g dark chocolate (70% cocoa solids), broken into small pieces

Bake for 20–22 minutes – there should be no wobble, but it will still

275g caster sugar

and sprinkle the sea salt over at the end, if you like. Let the brownie

seeds from 1 vanilla pod, or ½ teaspoon vanilla bean paste

cool completely in the tin before lifting out and cutting into 12

3 eggs 100g plain flour, sifted 50g milk chocolate chips 50g white chocolate chips 60g cocoa powder, sifted 100g canned condensed milk caramel (such as Carnation) pinch of sea salt flakes (optional)

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remaining brownie mixture, then dollop on the rest of the caramel.

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look a little undercooked, which is perfect. Remove from the oven

pieces. They keep really well for a few days in an airtight container.

CHOCOLATE MOUSSE WITH SALTED CARAMEL The simplicity of a great chocolate mousse combined with a rich, slightly salted caramel is a tough one to beat. This is a perfect recipe if you’re entertaining; all the work is done in advance.

Melt the chocolate either in a microwave or in a heatproof mixing bowl set over a pan of simmering water (being careful not to let the base of the bowl touch the water), stirring often.

Whisk the egg whites in a mixing bowl until stiff, while gradually adding the sugar. In another mixing bowl, whisk the yolks and the cocoa powder together, then whisk the mixture into the chocolate (which should be melted but not too hot).

Next, fold in the whisked egg whites, taking care not to knock out the air.

Spoon into 4 small glasses or ramekins and put in the refrigerator

SERVES 4

for at least 3 hours to set.

PREPARATION TIME 20 MINUTES PLUS CHILLING

To make the caramel sauce, put the sugar in a saucepan and cook

COOKING TIME 10 MINUTES 250g dark chocolate (70% cocoa solids), broken into small pieces

slowly over a low heat until it dissolves and turns golden. Continue to cook until caramel coloured. Remove from the heat and add the butter gradually, stirring all the time.

4 eggs, separated

Next, stir in the cream and salt, then let the sauce cool. To serve,

65g golden caster sugar

drizzle a good spoon of the salted caramel sauce over each ramekin

1 tablespoon cocoa powder

of mousse to cover the top.

SALTED CARAMEL SAUCE 70g golden caster sugar 25g butter, chopped 140ml double cream pinch of sea salt flakes

Recipes are from Cooking at Home by Dan Doherty, with photography by Dan Jones and published by Mitchell Beazley, RRP ÂŁ25

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A Lot of Bottle Sue Gillman crafts her own artisan tipple at the Spirit of Masham Gin Experience

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nless you lead a very sheltered life you can’t help but have noticed that artisan gins are all the rage. Trying out all the weird and wonderful flavour combinations that are popping up in the shops is fun enough, but here’s something that’s even more fun: distilling your own!

Derek Harle, proprietor of Corks & Cases wine merchants, and distiller Jake Wilson are already making a big splash on the drinks scene with their ‘Spirit of Masham’ craft gin. And now they’ve opened the doors of their distillery to visitors who want to have a crack at creating their own version.

STILL LIFE Keen to try out this novel experience, husband Tony and I signed up for one of the Spirit of Masham Gin Experience’s weekend afternoon sessions. Stepping through the door we found ourselves suddenly in another world – a darkened room with a full length bar, and a row of gleaming miniature copper stills.

We’re part of a small group – guests are restricted to a dozen per session – and, naturally, we’re welcomed with a glass of gin and tonic. Derek tells us the story of gin through the ages, a tale that culminates with the landmark 2009 court ruling that finally made it legal to distil gin on a small scale, thereby paving the way for the artisan gins of today.

Jake then shows us the two stills that the distillery uses for commercial production (one big and one small, dubbed Big Stan and Little Stan) and explains the gin-making process.

Spirit of Masham gin is made in small batches, around 200 bottles a week, with the distillers constantly blending and tasting to achieve the standard they want. From start to finish it takes ten to twelve hours, and they often work long hours. Luckily we visitors will be distilling on a much smaller scale and getting far quicker results.

By this time we are all eager to get started. We each have our own work station, meticulously laid out with all the equipment we need. Behind us is a wall of more than a hundred Kilner jars containing an astonishing profusion of ingredients – dried fruits, berries, leaves, seeds, you name it – sourced locally, wherever possible.

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First you need to decide on a fixative, which helps hold the different flavour components together. The choices are liquorice root, angelica root and orris root; I picked the orris because it’s comparatively neutral. Then it’s a question of putting together a balanced selection of other botanicals. Some of the herbs and roots are very potent, even quite overpowering, so for me less was more and I chose a total of eight botanicals. Tony, whose philosophy is ‘the more the merrier’, opted for a dozen.

CO R K I N G !

When we have all our ingredients carefully weighed out we turn on the stills, under Jake’s watchful eye. Then into the pot go neat spirit and demineralised water, along with juniper berries and our individual selections of botanicals.

Once you have distilled 400ml of high strength gin the still is turned off and the newly produced gin is piped into a beaker.

More water is added to dilute down to bottling strength and to release more of the delicate flavours, and it’s left to cool.

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Gin straight from the still is very strong and needs to be cut down to around 42% alcohol.

Jake has a clever little gadget which he dips into the beaker to measure the alcohol content.

Mine is still around 47% so I add more water to bring it down to the desired level.

I must say that I’m delighted with the result, with its subtle aromas of tonka bean, vanilla and cardamom – perfect for me. Tony has added a lot of dark berries to his mix and his gin tastes quite fruity, and he is very happy with it. The results are poured into individual bottles and labelled with the ingredients we used.

All in all, everyone had a most enjoyable afternoon. The Gin Experience is a perfect activity for bringing together groups of friends and family or work colleagues. Derek and Jake are hugely passionate about what they do, and it definitely shows. Everything is very well organised and clearly explained. And, best of all, you get to take away your own extra-special, one-of-a-kind tipple to enjoy at home. Cheers!

For more information about the Spirit of Masham Gin Experience visit corksandcases. com or call 01765 688810.

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COLLECTED WORKS

Decorative Paperweights

1

2

3

4

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exploring antiques and collectables

mall, attractive and easy to display, paperweights are perennially popular with collectors. Whilst some of the choicer examples can fetch considerable sums, it’s quite possible to put together an interesting collection on a modest budget.

We asked Andrew Parker, a specialist in European ceramics and glassware at Tennants Auctioneers in Leyburn, to give us a brief introduction to the subject.

Paperweights can be made from a range of different materials, but the most sophisticated – and most collectable – European examples are made from glass. The ‘golden age’ of glass paperweights, Andrew explains, was the middle of the 19th century, when French glassworks like Clichy, Baccarat and St Louis perfected the techniques needed to produce these miniature works of art.

CO N T I N E N TA L CLASSICS The Clichy paperweight shown here was made around 1850, and it’s a fine example of ‘millefiori’ work. The technique involves creating multicoloured glass canes with a design running through them – rather like a stick of seaside rock – then slicing them into segments that are subsequently encased in clear glass. This one sold at Tennants last year for £250.

The millefiori technique was often used to make stylised floral designs, but the other technique perfected during the heyday of paperweight manufacture, lampworking, could create more realistic effects. Lampworking involved sculpting coloured glass using an oil lamp and a foot-powered bellows. The results can be seen in the St Louis factory paperweight illustrated, which incorporates tiny handmade apples, pears and cherries, carefully arranged in a filigree basket. It too was made around 1850 and went under the hammer for £600.

Our third and final French ‘golden age’ paperweight, also made around 1850, is a real tour de force.

5

It was made in the Baccarat glassworks in Lorraine, and features a complex, delicate flower surrounded by an exuberant garland of exquisite millefiori work. It’s a miniature marvel, barely more than 5cm in diameter, but it fetched nearly £1,000 at auction.

COMING UP DUMPS It wasn’t long before English makers started producing their own versions of the paperweights devised by the trendsetting French factories, and in terms of quality the glassmakers of Stourbridge, near Dudley, were almost as good as their Continental cousins. Sometimes they produced fairly shameless copies, but often they came up with their own individual designs.

The English millefiori paperweight shown here is almost certainly from Stourbridge. It sold at Tennants last July for £70.

Before we leave the glassworks of the English Midlands we should mention a niche area of paperweight collecting, namely Victorian glass ‘dumps’. Dumps are paperweights and doorstops, instantly recognisable by the fact that they are made of bottle-green glass and are generally rather less sophisticated than the high-end glassware we have been discussing so far.

The story that tends to do the rounds in antique collecting circles is that dumps were dashed off to use up surplus glass at the end of the working day, perhaps to earn glassworkers an extra few pennies on the side.

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COLLECTED WORKS Andrew isn’t entirely convinced by this theory, though. Many dumps incorporate flowers, animals or historical figures, and were quite likely manufactured as products in their own right rather than late-afternoon afterthoughts.

Dumps are widely collected, and the better ones can easily make £50–£100 at auction.

A N I M A L S G A LO R E As the 19th century drew to a close, the elaborate paperweights that had been all the rage a generation or two earlier fell out of fashion.

Nonetheless glass manufacturers continued to produce paperweights, albeit in smaller numbers and different in style. Lalique, one of the biggest names in 20th century glassware, weighed in with examples like the stylish ‘Toby’ elephant shown here. Beautifully modelled in a mixture of clear and frosted glass, this particular one fetched £900 at auction, despite one or two minor condition issues.

Leading studio glassworks are still producing glass paperweights to this day. One of the most widely collected modern makers is John Ditchfield, who began his glassmaking career in 1968 and whose work’s distinctive designs and equally distinctive iridescent surfaces make his pieces easy to spot.

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His paperweights, which are often modelled as frogs, owls, mushrooms and apples can currently be bought at auction for £50–£100.

Finally it is worth mentioning that ceramic paperweights have their own separate, but equally enthusiastic, following. Royal Crown Derby, for example, has been producing Imari pattern paperweights in the form of animals since the 1970s, and they’re starting to pop up in auction rooms at very affordable prices.

There are all manner of birds and beasts in the Royal Crown Derby pottery menagerie, many issued in limited editions. They include owls, doves, ducks, coots, pheasants, cats and dogs.

The group of a hare and three rabbits illustrated here sold at Tennants last December for £110.

Are these destined to become highly soughtafter antiques of the future? Only time will tell!

1: Clichy millefiori paperweight, circa 1850. 2: St Louis paperweight with lampwork fruit on a filigree ground, circa 1850. 3: Baccarat garlanded flower paperweight, circa 1850. 4: 19th century English millefiori paperweight, probably Stourbridge.

5: René Lalique ‘Toby’ elephant paperweight, designed 1931. 6: Royal Crown Derby Imari paperweights in the form of a hare and three rabbits.

Contact Tennants Auctioneers to arrange a valuation, or visit tennants.co.uk

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t 01748 822834 | m 07789 996526 | e nhflooring@btinternet.com www.nhflooring.co.uk Unit 6 Borough Court, Borough Rd, Gallowfields Trading Est. Richmond, DL10 4SX Dales Life | SPRING 2019 |

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a great family day out

2019 FIXTURES Saturday 13th April Monday Evening 29th April Saturday 4th May Saturday Evening 11th May Saturday 18th May Monday 3rd June Tuesday Evening 11th June Tuesday 18th June Wednesday 3rd July Friday 26th July Saturday 3rd August Friday 9th August Friday Evening 16th August with Scouting For Girls Friday 30th August Saturday 7th September Ladies Day Monday 16th September

For more information, visit our website:

thirskracecourse.net or call 01845 522 276

Get social with us:

@thirskraces

25 MAY TO 8 JUNE 2019 SHEKU KANNEH-MASON PACO PEÑA TASMIN LITTLE RODERICK WILLIAMS CRAIG OGDEN KATHRYN TICKELL

JENNIFER PIKE ARMONICO CONSORT VILLIERS STRING QUARTET ANTONIO FORCIONE and much more…

swalefest.org swalefest

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@SwaleFest

© RHS/Sirastudio

Spring Gardening Weekend 4 – 5 May

Buy Garden tickets at rhs.org.uk/harlowcarr and save 10% RHS Members and guest go free Every visit supports the charitable work of the RHS RHS Registered Charity Number No. 222879/SC038262

Say it with flowers Say it with flowers... thousands of them!

Give a Living Bouquet wildflower gift for £25 and help us protect precious meadow habitats in the Yorkshire Dales and the hundreds of species of wildlife they are home to.

Visit livingbouquet.co.uk or call 015242 51002 to find out more.

Charity No. 1061687

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M A K E A D AY O F I T…

…at Thorpe Farm!

With its brand new café-restaurant, farm shop, country park, wetland nature reserve, animal rescue centre and reclamation barn, Thorpe Farm Centre makes a perfect day out for the whole family.

T H O R P E FA R M C E N T R E Greta Bridge, North Yorkshire DL12 9TY • 01833 627242 • www.thorpefarm.co.uk

01845 524234 • mail@worldofjamesherriot.com World of James Herriot, 23 Kirkgate, Thirsk, North Yorkshire Y07 1PL

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James Alfred Wight, who wrote under the pseudonym of James Herriot, became one of the most popular writers of the twentieth century. His books, a series of stories based on his experiences as a young veterinary surgeon working among the farming community of North Yorkshire, sold in their millions. Their success led to two feature films in the mid 1970s, followed by a television series, All Creatures Great and Small, which enjoyed global success. Thousands of visitors continue to flock to The World of James Herriot Museum, which was established in 1999 in his hometown of Thirsk.

Saturday and Sunday 15 & 16 June 2019 www.dalesfestivaloffood.org

…is …is one one of of England’s England’s most recent most recent follies. follies.

The brainchild of Mr. C.R. Armstrong, C.M.G. OBE, it was originally built as a private folly but due to public demand was subsequently opened.

A unique labyrinth of tunnels, chambers, follies and surprises created in a four-acre garden in the heart of the Yorkshire Dales. The temple of the underworld, the eye of the needle, a huge pyramid made of translucent glass, paths and passages that lead nowhere, extraordinary statues at every turn. There are decisions to make and tricks to avoid, a day out with a difference which will challenge and delight children of all ages.

OPENING TIMES FOR 2019 EVERY DAY FROM 1 APRIL - 3 NOVEMBER & then Sundays until Christmas.

Mon - Sat 12 noon - 6pm.

Sundays & Bank Holidays 10am - 6pm.

Visit the

Corner C a

fé WITH ITS N EW MENU & freshly–m ade sa soups, barista ndwiches, coffees and delicious AW ARD WINNIN G PIES & CAKES

Tupgill Park Estate, Coverham, Middleham, Leyburn, North Yorkshire DL8 4TJ

ADMISSION IS BY PRE-BOOKED TICKETS ONLY To reserve your ticket please telephone

01969 640638

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DALESDIARY SPRING 2019

THE STATION Station Yard, Richmond DL10 4LD 01748 850123 thestation.co.uk

DALES COUNTRYSIDE MUSEUM Station Yard, Burtersett Road, Hawes, North Yorkshire DL8 3NT 01969 666210 dalescountrysidemuseum.org.uk Museum admission: Adults £4.80, concessions £4.30, under 16s free. All events included in museum admission unless otherwise stated.

Conservation of the Midland Railway Book of Bridges Friday 12 April, 7.30pm

Victoria Bellas Carter and Suzanne Jewellery Saturday 23 March to Wednesday 3 April Victoria and Suzanne’s Spring Exhibition displays their stunning original work. Victoria creates tissue paper collages, specialising in the flowers and meadows of Teesdale. She also has a range of products incorporating her designs. Lampwork artist Suzanne Tweddle, based in Barnard Castle, designs and hand-makes glass beads, baubles and jewellery by melting glass rods.

Identity Monday 1 to Sunday 14 April An exhibition of The Pop-Up Shed’s project for over-40’s ex-forces living in North Yorkshire, supported by Community First Yorkshire and Richmondshire District Council. Artwork on display has been produced by Pop-Up Shed members, inspired by their own stories and helped along by professional artists, writers and photographers.

Phil & Eileen Goldsbrough: Characters and Characteristics of the Caribbean

In the Kitchen Friday 12 April, 11am–3pm Join us in our traditional farmhouse kitchen where Mrs H. will explain the hard work that went on there.

Drystone Walling Demonstration Tuesday 16 April, 11am–3pm Join our Dales Volunteers as they showcase the traditional craft of drystone walling and explain the construction of this iconic feature of the National Park landscape.

Textile Techniques Wednesday 17 April, 2–4pm In the museum’s textile gallery there will be volunteers working on their own textile projects.

3D Birds Saturday 27 April, 10am–4pm

Saturday 6 to Wednesday 17 April

Come and make a 3D bird with artist Gill Kirk, using templates to create your own birds and decorate them. £3 per child.

A collection of portraits and photographs from travels through the Caribbean.

Rag Rug Making Workshop

Anne Miller: Beside the Meadow Saturday 20 April to Wednesday 1 May An exhibition of vibrant wildlife watercolours and prints from the Dales.

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Conservator Stephen Allen describes his work restoring the 1890s Midland Railway Book of Bridges. Part of the Friends of the Museum annual lecture programme. Free, donations welcome.

| SPRING 2019 | Dales Life

Sunday 19 May, 11am–4pm Learn about the traditional craft of rag rug making with renowned rug maker Heather Ritchie. Create your own rug or wall hanging. Materials and lunch included. Ten places available. Adult £50.

Discover Swinton’s heritage Gardens and Parkland...

VIEW over 200 fallow deer STROLL the working kitchen garden WALK the listed parkland EXPLORE the lakes and ponds VISIT the owl and hawk aviary EXPERIENCE the bird watching hide

...then visit The Terrace Restaurant & Bar From brunch and morning coffee, to Terrace Teatime, to dinner and cocktails.

Food is served all day from the showcase kitchen into the bar, restaurant and terraced garden.

reservations@swintonestate.com • 01765 680 900 Masham, Ripon, HG4 4JH • swintonestate.com

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SPRING 2019

THORP PERROW ARBORETUM Bedale, North Yorkshire 01677 425323 thorpperrow.com

Kids Spring Craft Day Saturday 13 April Spring-themed crafty fun for little ones. £2 per child. Standard entry charges apply.

Kids Easter Craft Day

Mother’s Day

Sunday 21 April

Sunday 31 March

Easter-themed crafty fun for little ones. £2 per child. Standard entry charges apply.

Bring your lovely Mum for a fab family day out at Thorp Perrow on Mother’s Day and we’ll treat her to a cuppa and delicious treat, on us (with entry ticket).

Daffodil Trail Mid March to mid April Collect a map as you arrive and follow Curator Faith’s daffodil trail through the Arboretum to see some interesting varieties and learn more about these stunning flowers. Trail map free of charge, standard entry charges apply.

Easter Trail Saturday 13 to Sunday 28 April The Easter bunny has hopped through the Arboretum, leaving clues as he goes. Can you solve the clues and complete the puzzle? There’s a yummy prize for every participant! £1 per child.

Standard entry charges apply.

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Blossom and Bluebell Trail April and May Collect a map when you arrive and follow Curator Faith’s trail through the Arboretum to some of the best areas to appreciate the blossom and bluebells. Trail map free of charge.

Standard entry charges apply.

Lunch in the House Thursday 9 May Join us for a delicious two-course lunch with wine served in Thorp Perrow Hall’s elegant dining room.

After the lunch, Peter Fiennes, author of Oak and Ash and Thorn, will give a brief talk followed by a storytelling walk with readings under the trees around the Arboretum.

This is a ticket-only event. Tickets are priced at £37 or £32 for Season Ticket holders.

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SPRING 2019

YORKSHIRE DALES MILLENNIUM TRUST 015242 51002 email info@ydmt.org Find out more at ydmt.org.events

Spring Woodland Flowers Walk Thursday 16 May, 10am Come and join us on this pretty six-mile Wensleydale walk from Aysgarth to Castle Bolton and back, via Aysgarth Falls, with our own woodland and wildflower experts. We will be joined by Yorkshire Dales National Park Authority’s senior trees and woodlands officer as we explore Freeholders Wood, where we hope to enjoy carpets of spring flowers, including bluebells, primroses and early purple orchids. Suggested donation of £15. Booking essential.

Muker Meadow Walk Thursday 20 June, 10am YDMT’s wildflower expert will share her knowledge of the flowers, fine grasses and pollinating insects along this 4.5 mile circular walk through the iconic hay meadows at Muker. These exceptional meadows should be in full bloom and looking superb. We will also pass Crackpot Hall, Kisdon Force and the River Swale, as well as lead mining remains and field barns. Suggested donation of £15. Booking essential.

Slaidburn Meadow Meander Wednesday 26 June An easy, gentle stroll of about half a mile around the exceptional wildflower hay meadows at Bell Sykes Farm in Slaidburn. Hear all about the meadows from the farmer himself and our local meadow restoration and wildflower expert. Onsite parking and all-terrain mobility scooters (must be pre-booked) make this walk ideal for people with limited mobility. Suggested donation of £15.

Booking essential.

HIMALAYAN GARDEN Grewelthorpe, Ripon HG4 3DA 01765 658009 himalayangarden.com Open Tuesdays to Sundays and Bank Holidays, April 16 to July 14 and 5 October to 3 November, 10am–4pm Three unique sculptures by Subodh Kerkar, Founding Director of the Museum of Goa, are among the exciting new attractions at the Himalayan Garden & Sculpture Park, Winner of the Yorkshire in Bloom Tourist Attractions Award 2018.

The park is home to over 70 contemporary sculptures situated within 40 acres of gardens, set within a beautiful tranquil valley. Widely considered to be home to the North’s largest collection of rhododendrons, azaleas and magnolias, the park is enhanced by three lakes, an Arboretum, Pagoda, Summerhouse, Himalayan shelter, decorative bridges and scenic woodland walks.

Other new attractions for 2019 include a Norse Shelter set in the recently developed woodland area, and an exciting project by local sculptor Anna Whitehouse, inspired by pollen grains and clay collected from the gardens.

A log cabin Tea Room serves a range of hot and cold drinks and a delicious variety of food options.

The well-stocked Nursery has different varieties of rhododendrons on sale, as well as many other hardy ericaceous shrubs and perennials. Children can enjoy the woodland playground area. Dogs are welcome, if kept on a lead.

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SPRING 2019

CONSTABLE BURTON HALL GARDENS

HARROGATE SPRING FLOWER SHOW

Near Bedale 01677 450428 constableburton.com gardens@constableburton.com

Great Yorkshire Showground 01423 546157 flowershow.org.uk Thursday 25 April to Sunday 28 April, 9.30am–5.30pm (4.30pm Sunday) £19 if booked before 16 April (Sunday £17) or £21.50 on the gate (£19.50 on Sunday) Under 16s free with an adult.

Explore cutting-edge design ideas for the ultimate in urban chic with the flower show’s 2019 spring theme, #kerbcouture. The Blank Wall Project will challenge designers to think vertically to create colourful space in the most restricted of alleyways, corridors and city yards, while Square Yards will conjure green calm amid the hustle and bustle of modern urban life.

Be sure to visit the spectacular full-sized spring show gardens along The Avenue for even more inspiration from talented design-and-build teams across the region. Rated Britain’s best gardening event by Which?, the flower show also offers fantastic displays from around 100 top plant nurseries, Britain’s biggest exhibition of floral art, and a packed programme of live talks and demonstrations, with a cookery theatre and specialist regional foods.

Tulip Festival Saturday 4 to Monday 6 May, 10am–5pm Sponsored by Chelsea-award-winning nursery Bloms Bulbs. Explore a festival of tulips amongst the romantic gardens. Over 6,500 tulips planted annually to give a dazzling display of colours. It’s a breathtaking celebration of colour and form.

Refreshments, stalls and children’s activities available. Adults £5, children free.

DALES FESTIVAL OF FOOD AND DRINK Market Square, Leyburn dalesfestivaloffood.org Saturday 15 and Sunday 16 June The Dales Festival of Food and Drink is back for 2019, with scores of exhibitors, and activities taking place in and around Leyburn’s Market Square. Father’s Day is on Sunday 16 June – a great excuse for a family day out!

We’ll be showcasing the very best food, drink, produce, arts and crafts, and we’re expecting a fantastic weekend with plenty for all the family to enjoy. Best of all, it’s free! We’ll be updating our website with all the latest details soon, so please bookmark dalesfestivaloffood.org

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THE

SADDLE ROOM AT TUPGILL ESTATE, LEYBURN

Tupgill Estate, situated in the heart of the Yorkshire Dales with 513 acres of glorious Yorkshire countryside, is home to The Saddle Room restaurant and the famous Forbidden Corner, Yorkshire's Large Tourist Attraction winner 2015.

It is also one of the region's most picturesque wedding locations.

UNIQUE SETTING

Choose from a variety of wedding settings, all with their own quirky and quaint charm. Impress your guests with inventive wedding menus whilst sipping champagne and soaking up the sheer beauty of the Yorkshire Dales. Relax in front of feature fireplaces and dazzle your wedding party with the vaulted wine cellar. Incorporate the Forbidden Corner into your big day plans and make the day extra special and fun.

THE HAYLOFT

This first-level function room with lift access can seat up to 50 people for your wedding breakfast. Within the suite there is also a private bar for sole use for your party and also cloakroom facilities. The Hayloft is the perfect place to kick-start the party along with a dance floor for your evening reception.

THE SADDLE ROOM RESTAURANT

Dependent on the date and season couples have in mind, why not exclusively hire our quirky equine-styled restaurant or use in conjunction with the Hayloft. This option is ideal for those that want something a little different.

THE BELL BARN

Our newly refurbished Bell Barn boasts a rustic aesthetic, exposed stone and lots of natural daylight â&#x20AC;&#x201C; it's a real blank canvas just waiting to be dressed to match a chosen wedding colour scheme. The Bell Barn can cater for 150 guests seated, or 200 maximum for an evening reception. For larger parties couples have the option of a marquee wedding on the lawn. There's also the opportunity to block book the venue for guaranteed exclusive use.

CIVIL CEREMONIES

We are proud to offer Civil Ceremonies in a number of locations within the grounds of Tupgill Park. Whether it be in front of the roaring fire in the Bell Barn or a summer outdoor ceremony, by the Fishing Temple, or with the dramatic backdrop of Flamstone Pin on Tupgill Lawn, we can tailor-make the setting in line with your vision.

WEDDING FAIR We are holding our very own wedding fair here at Tupgill on Sunday 7th April 2019

ACCOMMODATION After a long day celebrating such a memorable occasion, what better than to retire to one of our courtyard self-catering cottages or stable bed and breakfast bedrooms.

Tel: 01969 640 596 | www.thesaddleroom.co.uk The Saddle Room Restaurant, Tupgill Park, Coverdale, Leyburn, North Yorks DL8 4TJ Dales Life | SPRING 2019 | 101

SPRING 2019

SWALEDALE FESTIVAL JOE CORNISH GALLERIES Register House, Zetland Street, Northallerton DL6 1NA 01609 777404 joecornishgallery.co.uk

InnerVisible The World Within: The World Without 9 March to 13 April (Monday to Saturday) 9am–5pm Graham Cook’s first solo show of photographs presents a view of the world that is determined by an expression of personal feelings. Graham sees ‘life’ in all objects, regardless of how inanimate they seem – a life that is hidden, waiting to be revealed. The landscape becomes an imaginary place, one that invites dreaming, where imagination can provide an escape for the artist and the viewer.

swalefest.org

Music, Arts and Walking in the Yorkshire Dales Tuesday 28 May to Saturday 8 June This year’s stellar line-up includes violinist Tasmin Little, the incomparable flamenco guitarist Paco Peña, baritone Roderick Williams, the Armonico Consort performing Purcell’s beautiful Dido & Aeneas, Kathryn Tickell’s new supergroup The Darkening, Clouds Harp Quartet, the Villiers String Quartet and the Esbjerg Ensemble from Denmark.

The Festival welcomes the current BBC Young Musician of the Year, pianist Lauren Zhang, as well as former winners Jennifer Pike and Sheku Kanneh-Mason.

As well as stars from around the world, there is a strong Yorkshire focus: the 2019 Young Artists Platform features baritone Miles Taylor, bass trombonist Simon Chorley, bassoonist Catriona McDermid, saxophonist Alexander Bone and visual artist Nel Hume, all of whom are Yorkshire-born and destined for glittering careers.

Continuing the Yorkshire theme, Ripon Cathedral organist Andrew Bryden will give a recital in Richmond’s parish church, Trouvère Medieval Minstrels will perform their family show Reynard the Fox, and a local trio will celebrate two old-time squeeze-box players from Swaledale in It’s a Very Old Dance. As always, local brass bands, folk groups, choirs and visual artists will add flavours which can only come from this beautiful place.

The Festival also contains family events, Baroque dance, world cinema, poetry, expert talks, free concerts in care homes, a fell run and guided walks in the stunning Dales landscape.

Evolving Landscapes Light & Land group photographic exhibition 30 March to 27 April (Monday to Saturday), 9am–5pm We are delighted to exhibit Evolving Landscapes in association with Light & Land. This touring exhibition looks at how landscape photography has evolved and developed over the last 25 years by focusing on the work of photographers associated with Europe’s leading photography tour company. The exhibition will feature the work of 20 photographers, including Light & Land founders Charlie Waite and Sue Bishop, as well as Joe Cornish, Paul Sanders and Valda Bailey.

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The award-winning Swaledale Festival takes place in a variety of venues in the beautiful Yorkshire Dales and tickets go on sale on Monday 25 March.

For further information please visit swalefest.org

Fine Art, Antiques & Jewellery Sunday, 24 March at 10am

at Bedale Hall, Bedale, North Yorkshire, DL8 1AA Viewing Friday, 22 March 10am-7pm Saturday, 23 March 9am-5pm Sale Day from 8am Catalogues ÂŁ6 by post.

Valuations prepared for probate and insurance.

Complimentary pre-sale appraisals.

t: 01677 333003 e: info@elstobandelstob.co.uk

www.elstobandelstob.co.uk

Regulated by RICS

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SPRING 2019

SWINTON ESTATE Masham, Ripon HG4 4JH 01765 680900 swintonestate.com

Woodland Mindfulness Walks Tuesdays 19 March, 30 April, 11 June, 23 July, 3 September, 15 October, 26 November, 11am–1pm New for 2019! Join Forest Bathing UK for a woodland session of mindfulness in 200 acres of historic lakes and gardens at Swinton Country Club & Spa. The woodland walks comprise guided activities and exercises that harness the trees’ natural essential oils, which have a beneficial impact on the nervous system when inhaled, reducing stress levels, balancing mood disorders and promoting a sense of wellbeing. £20 per person (£15 for Country Club & Spa members) including a two-hour guided walk and herbal tea.

For reservations, please call 01765 680950 or email reservations@swintonestate.com

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Garden Lunches with Susan Cunliffe-Lister Tuesday 14 May, Monday 3 June, Monday 17 June, from 12 noon Join celebrated gardener Susan Cunliffe-Lister for a themed garden talk over coffee, followed by a guided tour of the grounds and a two-course lunch in The Terrace restaurant. Topics include the 18th Century Parkland and lakes and the fouracre walled garden. The menu will showcase fresh ingredients from the garden and guests will receive a recipe card from the Chef, along with Susan’s expert tips for cultivation and harvesting. £40 per person. For reservations, please call 01765 680900.

Map-Reading Course at Swinton Bivouac Wednesday 22 May, 9am–5pm A new one-day map-reading course, set in the spectacular Yorkshire Dales, with mountain leader Mark Reid, author of The Inn Way series of guidebooks. Perfect for building confidence in the outdoors. Learn how to plan your own walks and interpret weather forecasts, understand an OS map, navigate using a compass and stay safe on the hills. Includes tea or coffee at the Bistro Cafe and a 5–6 mile walk. £55 per person. No previous experience required. All participants must provide their own packed lunch and walking boots. For reservations please visit swintonestate.com/ events-list

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SPRING 2019

KIPLIN HALL & GARDENS

RHS GARDEN HARLOW CARR

Kiplin Hall and Gardens, Near Scorton, Richmond, North Yorkshire, DL10 6AT 01748 818178 kiplinhall.co.uk

Crag Lane, Harrogate HG3 1QB 01423 565418 rhs.org.uk

Maternal Love

Family Fun with The Rhyming Rabbit Easter Hop About

Saturday 30 March to Sunday 5 May Maternal Love is an exhibition revealing intimate moments from Kiplin family history. Timed to coincide with Mothering Sunday, a special Mother’s Day treat will be available in the Tea Room on 31 March.

Spring Garden Trail From March through June Follow our Head Gardener’s Trail around the Gardens and enjoy bursts of colour as flowers erupt from the ground in a celebration of Spring.

Enjoy bluebells on the Woodland Walk, tulips in the borders, carpets of crocuses, and Kiplin’s lovely Laburnum Arch.

Feathery Fun The Birds of Kiplin Hall & Gardens Saturday 13 to Monday 29 April Explore Kiplin’s collection of feathery friends with Easter-themed trails for adults and little eggsplorers inside the Hall and around the Gardens plus crafty feathery fun inside the Hall. Standard admission charges apply, trail map free of charge.

Orienteering at Kiplin May Day – Monday 6 May Enjoy an introduction to orienteering guided by experienced orienteerers. Explore Kiplin’s glorious grounds following newly installed orienteering routes. Standard admission charges apply. Maps will be free of charge from the Admissions Desk on Monday 6 May, £2 per participant thereafter.

Saturday 30 March to Monday 29 April Hop on down for a great garden adventure with The Rhyming Rabbit this Easter. Keep your eyes peeled for the Rhyming Rabbit on a hop-about garden trail and enjoy craft activities based on the picture book by Julia Donaldson and Lydia Monks, and brought to you in association with Macmillan Children’s Books. Activities vary daily. Normal garden admission.

Spring Gardening Weekend Saturday 4 and Sunday 5 May This hugely popular event – which includes the RHS-judged Tulip and Rhododendron Shows – will provide inspiration for your spring garden at home, a wealth of specialist advice from growers, and planting and cookery demonstrations from Martin and Jill Fish. Friendly RHS advisors will also be on hand throughout the weekend to answer your horticultural queries. Normal garden admission.

Plant Heritage Spring Plant Fair Sunday 5 May Get inspiration, talk to the experts and browse and buy a range of beautiful spring plants from specialist Plant Heritage nurseries. Normal garden admission.

Children’s Gardening Weekend Saturday 25 and Sunday 26 May Kids big and small can take part in a range of fun activities from 11am to 3pm. The Garden Detectives will put on a stage show from 3 to 4pm each day and youngsters will be able to make seed bombs, plant tomato seedlings and create their own Thumbelina-style rock gardens. Normal garden admission.

‘Get Set, Grow’ May Half Term Family Fun Saturday 25 May to Sunday 2 June Youngsters are being encouraged to get, set, grow at Harlow Carr during half term. Enjoy a daily garden trail, storytelling with the Garden Detectives, indoor crafts and outdoor workshops.

Activities vary daily. Normal garden admission.

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normally £30.00

terms and conditions apply. * skin test required, Available tuesday - Saturday with production of this advert.

to book your appointment call the salon on 01748 850101 offer valid until 31st May 2019 SAKS HAIR & BeAuty, tHe StABleS, SedBuRy HAll, ScotcH coRneR, dl10 5lQ

AT THIRSK RACECOURSE Thirsk Racecourse - a beautiful wedding venue, in a most charming market town, set in the very heart of North Yorkshire. Licensed for ceremonies, with an award-winning caterer and a wide range of packages or bespoke options for you to choose from.

For further details please contact Sheralyn Wade on tel. 01845 522276 or email: sheralyn@thirskracecourse.net Thirsk Racecourse Ltd | Station Rd | Thirsk | North Yorkshire | YO7 1QL

Dales Life | SPRING 2019 | 107

Le Lion de Chanel limitededition golden powder lights up the complexion with a radiant golden glow; from Chanel counters nationwide.

The Bee Side sunshine yellow nail polish by Smith & Cult – perfect for spring – from Space NK, Harrogate, spacenk.com

Guerlain’s L’Essentiel natural glow foundation, available in 30 shades, is made with 97% natural ingredients – buy it at Fenwicks, York, fenwick.co.uk

Clarins Extra-Firming PhytoSerum with Kangaroo Flower and Mitracarpus extracts brings an instant lift to tired eyes; see the range at Barkers, Northallerton, barkers.co.uk

Gold, diamond and ruby ring

by Charmian Ottaway, from a selection at Pyramid Gallery, York, pyramidgallery.com

108 | SPRING 2019 | Dales Life

Marcy Satchel in baby blue leather by Ralph Lauren, from a range at Barkers, Northallerton, barkers.co.uk

Flora sequinembellished midi dress from Kate Spade’s new spring and summer collection, katespade.co.uk

Buttersoft pale yellow suede kitten mule by Julia Mays – also available in other colours – from juliamays.com

Bamford’s Awaken Elixir contains concentrated fruit extracts that exfoliate the skin to create a brighter complexion; see the range at Swinton Estate Shop & Spa, swintonestate.com

Voyager canvas weekend bag in red check

by Eddie Harrop, perfect for a spring weekend away, from netaporter.com

Restore youth and radiance to the delicate eye area with Fillerina Eye and Eyelids Treatment from beautybay.com

Confetti Pink blouse and skirt in light organza from See By Chloé’s spring collection, chloe.com

Silver calf-leather mules with low block heel by Jimmy Choo, from Harvey Nichols, Leeds, harveynichols.com

This fantastic Dior exfoliating lip balm contains tiny grains of sugar that leave lips soft and smooth; available at John Lewis, York, johnlewis.com

Handmade eco-gold and silver rings with precious and semiprecious gemstones by Magnolia Restrepo, now at Pyramid Gallery, York, pyramidgallery.com

Gorgeous Dior compact inspired by make-up artists, containing two shadows, highlighter, and liner; get it from John Lewis. York.

Dales Life | SPRING 2019 | 109

The Spirit of Masham Gin Experience Have you ever dreamed of distilling your own handcrafted gin? The Spirit of Masham Distillery can make your dreams come true.

The Spirit of Masham Distillery Unit 1 • Masham Business Park Fearby Road • Masham North Yorkshire • HG4 4ES

Following a relaxing gin and tonic and tour of our distillery, you will be allocated a 2-litre copper alembic still. You can choose from over 100 botanicals to make your own unique hand-crafted London Dry Gin, assisted by our distillers. We will reduce your gin to bottling strength and you will bottle, label, name your gin and take away your 70cl bottle along with some great memories.

£95.00 per person including complimentary drinks and your 70cl bottle of hand-crafted gin.

To book the experience or for further information please ring 01765 688500 or visit our website: www.corksandcases.com

Campbell’s of Leyburn Your family run Fine Food and Wine Emporium

Gif Voucht availa ers ble

Our famous store on Leyburn marketplace has evolved over 150 years under 5 generations of Campbell’s to offer its own distinctive style of supermarket shopping.

Extra broad aisles offering stress-free access to more than 12,000 different products are avenues of discovery leading to mouth-watering surprises such as: • innovative products from start-ups and artisans • our rapidly expanding range of own-label and every day grocery products

So many surprises in store for you

• succulent rare-breed meat from traditional Dales’ farmers • national and international delicacies vying for attention on a first-class delicatessen counter • a bewildering choice of artisan and mainstream cheeses • a showcase for craft brewers and distillers • an unrivalled selection of world-wide wines and spirits ……. and there’s much, much more in store. Call in for a unique shopping experience, you may be surprised!

Best Independent Rural Retailer

110 | SPRING 2019 | Dales Life

4 Commercial Square, Leyburn, North Yorkshire DL8 5BP Tel: 01969 622169 www.campbellsofleyburn.co.uk richard@campbellsofleyburn.co.uk

B LACK SHE E P B R EW ER Y Born from the pioneering spirit of Paul Theakston who, in 1992, followed his heart and dared to start a new brewery.

B A A .. .R | KITCH EN | TO U R S | S H O P SHOP ONLINE AT: BlackSheepBrewery.co.uk GET IN TOUCH:

TOUR DE YORKSHIRE 2 - 5 MAY

01765 680101

visitor.centre@blacksheep.co.uk Black Sheep Brewery, Wellgarth, Masham, Ripon, North Yorkshire, HG4 4EN

Potatoes from our farm, paired with local spring water deliver the award-winning smooth, premium taste of Priory Vodka.

A true taste of Yorkshire spirit; from the ground up. prioryvodka.co.uk

Dales Life | SPRING 2019 |

111

¯g © #΅©HaaHa<͡ Ha#' 'a#'a ¨'Z <'a

The Leyburn team have over 50 years of travel experience, with ˡȸɀɎ‫ٮ‬ǝƏȇƳ ƳƺɀɎǣȇƏɎǣȒȇ ǸȇȒɯǼƺƳǕƺ ǔȸȒȅ ƏȸȒɖȇƳ Ɏǝƺ ɯȒȸǼƳً ǣȇƬǼɖƳǣȇǕ‫ي‬ Grenada | Italy | Maldives | Canada | Costa Rica | Dubai | India | Peru T: 01969 623486 E: leyburn@speartravels.net www.speartravels.net

10 Market Place, Leyburn, DL8 5BG

Not all hot tubs are the same We are hot tub specialists and only supply the finest hot tubs on the market with unique features. With over 30 years’ experience, we pride ourselves on providing the correct hot tub for you and your family.

Please visit our showroom or call us for further information.

A Bigger Splash, Unit 6, Brompton Industrial Park, Station Road, Brompton-on-Swale, N. Yorkshire DL10 7SN 01748 812039 www.a-biggersplash.co.uk abiggersplash2@aol.com 112 | SPRING 2019 | Dales Life

HOLIDAY LETTING MADE EASY Property management services from ÂŁ20 per month Many properties achieve over 40 bookings each year Free property listing on cottages.com

Call 01969 625320 or call into our Leyburn Office Dales Life | SPRING 2019 |

113

Chocolate factory and visitor attraction in Leyburn watch the artisan making of chocolates

www.inspiredchocolate.co.uk Factory shop

Family Friendly

CafĂŠ

accessible facilities

Workshops

trade & Corporate

Viewing Areas

Coaches & Groups

personalised

Parties & Events

Try your hand at chocolate making!

Workshops suitable for Children and Adults. Make a Chocolate Pizza, Truffles or even a sheep!

Chocolate House, Leyburn Business Park, Leyburn. DL8 5QA

Tel: 01969 625 288

114 | SPRING 2019 | Dales Life

Sharing the stories of the people and places of the Yorkshire Dales FOR NEW 9 1 20 XTILE E G&T MININ LLERIES GA

HA WES

, WEN

SLEYDALE

Demonstrations and events • Changing exhibitions Shop • Tourist & National Park Information • Research facilities • Outdoor trail • Firebox café • Bike hire Crafts for children in the “Creation Station” on the train

OPEN 10AM – 5PM DAILY Contact: 01969 666210 • hawes@yorkshiredales.org.uk • www.dalescountrysidemuseum.org.uk

B. K. Webster Gunsmith

Raby Castle and Gardens re-open in March Castle - open weekends from 2nd March 2019, and Wednesdays to Sundays in April. 11am - 4:30pm.

Specialists in gun repair and alteration since 1984

Gardens - open 7 days a week from Saturday 2nd March 2019. From 10am.

Park, Stables Café, Stables Shop and Woodland Play Area - open 7 days a week from 10am.

UPCOMING EVENTS Behind the Scenes Tours of the Castle Wednesdays, Thursdays and Fridays in March Mother's Day Tour and Afternoon Tea in the Castle 5th & 6th May - Orchid Show 20th Anniversary

Repairs and servicing to all types of guns.

Full machine shop. Parts made for older guns.

Shoot better with a well fitted gun.

Ask about a fitting session using: DryFire Target Simulator.

Video analysis of your technique.

Stocks made and altered.

Please visit rabycastle.com for more information and to book tickets

bkwebstergunsmith.com 01677 470505 • west tanfield HG4 5JH Dales Life | SPRING 2019 |

115

On the market

Our regular round-up of beautiful properties for sale in Yorkshire.

MIDDLE COTTAGE, MIDDLEHAM, LEYBURN

2 ST JOSEPH’S MEWS, AYSGARTH, LEYBURN

A beautiful three bedroom nicely presented cottage with rear patio garden. Quiet location. Letting potential.

Guide Price: £220,000 Robin Jessop Ltd. 01969 622800 robinjessop.co.uk

A stunning two bedroom established holiday cottage situated close to Aysgarth Falls.

Guide Price: £265,000 Robin Jessop Ltd. 01969 622800 robinjessop.co.uk

7 CHURCH VIEW, HORNBY, BEDALE

MIDDLEHAM HOUSE, CARLTON IN COVERDALE

A beautifully refurbished three bedroom cottage with secluded gardens close to Hornby Castle & parkland Guide Price £350,000 Robin Jessop Ltd. 01969 622800 robinjessop.co.uk

A spacious detached four bedroom house with delightful gardens, garaging and parking area. Popular village location.

Guide Price: £385,000 Robin Jessop Ltd. 01969 622800 robinjessop.co.uk

MIDDEHUS, PRESTON UNDER SCAR, LEYBURN A deceptively spacious three bedroom former memorial hall in a popular village location. Secluded gardens.

Guide Price: £200,000 - £225,000 Robin Jessop Ltd. 01969 622800 robinjessop.co.uk SPRING 116 | Dales Life2019 | XX | Dales Life 2

DEVELOPMENT SITE, GREAT SMEATON Prime development site. Planning for conversion of coach house. Two further building plots.

Guide Price: £400,000-£450,000 Robin Jessop Ltd. 01677 425950 robinjessop.co.uk

CHAR TE RE D S U RVEYOR S • E ST AT E AG E N T S • P R OP E R T Y A U C T I O NE E R S • V A L U E R S • L A ND A G E NT S

FREE MARKET APPRAISALS

•

PROPERTIES INVITED FOR OUR SPRING AUCTION

CLEVELAND VIEW, STREETLAM, NORTHALLERTON

A stunning country residence with substantial accommodation set in 2.3 acres Guide Price: £1.20m

An immaculate 4 bedroom residential smallholding set in 4.78 acres with equestrian potential Guide Price: £525,000

THE EAST HOUSE, GREAT SMEATON, NORTHALLERTON

CAPPLE BANK FARM, WEST WITTON, LEYBURN

A Grade II listed house requiring some updating, annexe, gardens & village green Guide Price: £600,000 - £650,000

A stunning country house with detached cottage, outbuildings, stabling, 12 acres and commanding views.

Guide Price: £1.15m

AG SAL RE E ED

HORSESHOE BARN, YAFFORTH, NORTHALLERTON

THE PADDOCKS. SWAINBY, NORTHALLERTON

LOW WALWORTH HALL, WALWORTH, DARLINGTON

A stunning & unique contemporary six bedroom conversion with 1.5 acre grass paddock Guide Price: £550,000

A substantial Grade II listed house, apartment, outbuildings, walled gardens & 11.5 acres Guide Price: £575,000 - £675,000

Bedale 01677 425950

robinjessop.co.uk

622800 01969 LeyburnDales Life | XX SPRING 2019 | Dales Life |

117 1

A home in the sun? A great return on your capital?

…or how about both?

Believe it or not, a holiday home in Alicante, Spain, could give you the best of both worlds.

A new international airport in Murcia has made gorgeous Alicante easily accessible.

And thanks to our connections with local property agents, we have some amazingly good-value properties to sell.

With lovely beaches, established golf courses, sailing and boating on the doorstep, not to mention great restaurants and bars, the Mar Menor area is the perfect place for a holiday home or rental property.

From just €59,000 buys you a two double bedroom flat (luxury villa properties do sell up to €2m). Use it as a holiday bolt-hole and let it out during other times of the year and you could bag yourself a place in the sun, plus a healthy return on your investment!

It couldn’t be easier. Our agents will guide you through the purchase process, source furniture, and manage lettings for you.

Want to know more? Call 01904 279450 or email enquiries@austinbrooks.co.uk now!

AUSTIN BROOKS INTERNATIONAL 01904 279450 | enquiries@austinbrooks.co.uk | 90 Tadcaster Road, York YO24 1LT 118 | SPRING 2019 | Dales Life

st Pr ÂŁ2 ar ice 00 t f s ,0 rom 00 *

The Orchard RICHMOND

HAND-PICKED FOR PERFECTION, UNIQUE HOMES WITH STUNNING VIEWS Each home at The Orchard has been exceptionally designed using traditional stone and brick exteriors, with unique architecture reflecting the spirit of their surroundings. Ranging from two bedroom apartments to four/five bedroom houses, every property is different; making it easy to find a home that suits you perfectly.

Viewings are available at our Show Home, now open at Reeth Road, Richmond DL10 4EF Thursday to Monday 11am-4pm.

01609 531314

info@mulberryhomesyorkshire.com *subject to confirmation of valuation at sale release date.

Dales Life | SPRING 2019 |

119

A.D. CALVERT

ARCHITECTURAL STONE SUPPLIES LIMITED Established in 1993 and based in the heart of Wensleydale.

We quarry, manufacture and supply award-winning Witton Fell sandstone and comprise a large natural stone processing plant specialising in all natural stone manufactured products from commercial new builds to kitchen worktops and landscaping.

ROBOTIC CARVING • DIGITAL DESIGN • BESPOKE ORNAMENTAL FEATURES • LASER ETCHING MOULDED WORK • NEW BUILDS • FIREPLACES • FLOORING • LANDSCAPING • RESTORATION WORKTOPS • VOLUMIX CONCRETE • WALLING GRANITE • MARBLE • LIMESTONE • SLATE

The Stoneyard • Wensley Road • Leyburn • North Yorkshire • DL8 5ED t: 01969 622296 e: stone@calverts.co.uk w: www.calverts.co.uk

NORMAN F. BROWN CHARTERED SURVEYORS  ESTATE AGENTS  LETTINGS Selling and letting property since 1967

Bankside Cottage, Hunton

The Barn, Fremington

A traditional terraced cottage in a pleasant village. Lounge/dining room, kitchen, 2 bedrooms, gardens.

A substantial detached barn conversion close to Reeth. 2 reception rooms, 5 bedrooms, parking, garden.

£155,000

£695,000

Richmond Office

14 Queens Rd, Richmond

01748 822473 120 | SPRING 2019 | Dales Life

Richmond Office

6 Bridge Street, Bedale

01677 422282

Arkas Cottage, Constable Burton

Well-presented character cottage, recently upgraded. 2 reception rooms, 3 bedrooms, south-facing rear garden.

£279,950

25 Market Place, Leyburn

01969 622194

Leyburn Office

Your Legal Companion for Family Matters • Separation & divorce • Contact with children

or grandchildren • Civil partnership

dissolution

Reassuring

& Sensitive

When there is no turning back, find comfort in looking forward

Offices At:

Barnard Castle

Sedbergh

Hawes

Leyburn

t. 01833 600 160

t. 015396 223 40

t. 01969 666 290

t. 01969 621 230

21 Galgate, Barnard Castle Co. Durham DL12 8EQ DX 61665 Barnard Castle

54 Main Street Sedbergh, Cumbria LA10 5AB

Market Place Hawes, North Yorkshire DL8 3QS

7 Railway Street Leyburn, North Yorkshire DL8 5EH

mbmcgarry.co.uk

e. office@mbmcgarry.co.uk

Authorised and regulated by The Solicitors Regulation Authority Number 606950Dales Life | SPRING 2019 | 121

Kitchens • Conservatories • Halls

Spring 2019

FREE

DALES LIFE DELIVERS

FLOOR TILES & FLAGS CLEANED AND SEALED

ANTIQUES | FOOD | INTERIORS | WILDLIFE | GARDENS

SHADES OF SPRING James Martin’s Simple Starters • Sweet Treats for Easter Growing Perfect Peonies • The Ultimate Yorkshire Soufflé

Can you help us do it?

We are looking for distribution agents to help us get the magazine to even more communities in the Dales.

If you live in Masham, Bellerby, Harmby, Constable Burton, Finghall, Morton on Swale, Ainderby Steeple, North Cowton, East Cowton, Hunton, Crakehall, Exelby, Patrick Brompton, Burneston, Kirklington, Pickhill, Carthorpe, Barnard Castle, Northallerton or Thirsk and would like to join our team, we would love to hear from you. Top rates paid.

Interested? e: sue@daleslife.com 122 | SPRING 2019 | Dales Life

JOHN LORD

01748 811452 • 07961 460020 john@steamcleanseal.co.uk

Your local friendly chartered architects

Designing dreams

RBCARCHITECT Domestic and commercial architectural and planning services New build | Extensions | Conversions | Refurbishments

01609 751668 hello@rbcarchitect.co.uk Evolution Business Centre, 6 County Business Park, Darlington Road, Northallerton DL6 2NQ

www.rbcarchitect.co.uk

Dales life_RBC Architect_19.indd 1

29/01/2019 16:33:28

John Blenkiron & Sons Funeral Directors

Founded by John Blenkiron in 1967 and now managed by his twin sons James and John, we serve the communities of North Yorkshire and County Durham from our offices in Richmond and Barnard Castle. The brothers are supported by a team of ten loyal and dedicated staff including their sister Sarah and their niece Rebecca.

We are passionate about providing the highest levels of care to families and service to our community, maintaining the reputation we have helped to build up over more than 50 years.

Call us for immediate support, advice or to arrange a home visit.

We are here to help 24 hours a day.

Prepaid funeral plans also available.

Richmond

Barnard Castle

Catterick

01748 850 033

01833 695 444

01748 529 168

Leyburn

Northallerton

01969 625 048

01609 780 004

www.blenkirons.co.uk

Dales Life | SPRING 2019 | 123

THE MILLINGS RESIDENTIAL, RESPITE & DAY CARE HOME FOR OLDER PEOPLE RATED AS

OUTSTANDING

BY CQC

Putting you at the heart of our care North End, Bedale, North Yorkshire DL8 1AF Tel: 01677 423635 www.residential-homes.net

Collect your copy of Dales Life from: Booths, Ripon Milners of Leyburn The Co-Op, Masham The Black Sheep, Masham Bear Cottage, Hawes Dovetail Interiors, Bedale Ravensworth Nurseries, Richmond The Post Office, Hunton

daleslife.com 124 | SPRING 2019 | Dales Life

Mainsgill Farm Shop, Richmond Tennants of Leyburn Wensleydale Creamery, Hawes Barkers, Northallerton The Bruce Arms, West Tanfield

Hillcrest

Care Home

As the Manager I can say with pride that our staff work tirelessly to provide the complex care that our residents require, with true compassion.

Hillcrest always has a warm and welcoming atmosphere.

It enjoys an enviable reputation within the community and is highly recognized as the best and most effective elderly home for people who have Dementia or Alzheimerâ&#x20AC;&#x2122;s.

Why not call in to see me and view for yourself the level of care being offered to all our Residents.

Call Hillcrestâ&#x20AC;&#x2122;s Manager to arrange a visit at a time to suit you on 01748 834444 or email hillcrest@sirtin.com Hillcrest, Byng Road, Catterick Garrison, DL9 4DW

Other homes included in the Group: Stobars Hall, Kirby Stephen, CA17 4HD 01768 371291 The Gatehouse, 9 Manor Road, Harrogate, HG2 0HP 01423 535700 Kirkwood, 35 Moorfield Road, Ben Rhydding, Ilkley, LS29 8BL 01943 600653 Dales Life | SPRING 2019 | 125

Toning

Ever felt intimidated or uncomfortable in a gym or fitness environment?...

Suite

...then our toning studio is for you

At Northallerton Leisure Centre Our range of power-assisted machines are designed for use by anyone, regardless of age, mobility, weight or fitness level.

Toning membership includes:

 unlimited access to the Toning Suite  sauna  general swimming  aqua fitness classes

et a...

FREE 3-DAY PASS Ask at reception for more details

For more information about the toning suite call 01609 or visit hambleton.gov.uk/zest Northallerton

Toning suite advert.indd 1

777070

Stone Cross, Northallerton, DL6 2UZ 15/02/2019 10:48

New Beginnings I would like to introduce a charismatic country gentleman, retired with many interests, who would like to meet a charming, feminine lady, who is good company & sociable, who loves to travel also.

For further information about this gentleman, please ring Jen @ Connections No fees incurred.

Helping dales businesses grow since 1993 To book space in the next issue contact Sue Gillman

www.connections.me.uk Contact Jen for additional information on 01765 688847 or 077343 00279.

126 | SPRING 2019 | Dales Life

Telephone: 01904 629295 Mobile: 07970 739119 email: sue@daleslife.com daleslife.com

Gatehouse Care Home We endeavour to run The Gatehouse as a caring business and the home enjoys an enviable reputation within the discerning community as the best elderly Care Home.

We pride ourselves in creating a homely, home from home in a welcoming atmosphere.

The Residents can feel secure in the knowledge that they can savour fabulous menuâ&#x20AC;&#x2122;s created from locally sourced produce.

The Gatehouse delivers 5 star luxury, a welcoming atmosphere, a Home for life.

Call The Gatehouse Manager Jamie to arrange a visit at a time to suit you on 01423 535700 or email thegatehouse@thefranklyngroup.com The Gatehouse, 9 Manor Road, Harrogate, HG2 0HP

Other homes included in the Group:

Kirkwood, 35 Moorfield Road, Ben Rhydding, Ilkley, LS29 8BL

01943 600653

Stobars Hall, Kirkby Stephen, CA17 4HD 01768 371291 Hillcrest, Byng Road, Catterick Garrison, DL9 4DW 01748 834444

Dales Life | SPRING 2019 | 127

NEW enus gM Sprin

Things to d & see o York

shire ensl eydale Cheese EW xper (includingience Cheese-mak ing Viewing G allery) Cheese & G ift Shop with free ch eese tasting of 20 varieties + Restaurant Coffee Shop&

Enjoy a taste of Yorkshire

at The Wensleydale Creamery Visitor Centre

Shopping

New Demonstration Area for Easter 2019!

Full programme of live demonstrations in our Interactive Yorkshire Wensleydale Cheese Experience, including: •Yorkshire Wensleydale Cheese-making • Butter-making See website for details

Indulge in some shopping and discover: • New Ranges & Beautiful Gifts • Unique Locally Sourced Products • Woodware & Pottery • Homeware & Kitchen Accessories • Jewellery & Beauty • Gin & Craft Ale • Exclusive Wallace & Gromit Items

Delicious home-made food Locally sourced • Cheese-inspired menus

Calvert’s Restaurant Light bites, main meals and daily specials.

Speciality coffees, Yorkshire teas, cakes, daily savoury specials and freshly made sandwiches.

3 course Yorkshire Wensleydale Cheese Special £16.95 Sunday Carvery from £10.95

• New ultimate home-made ice cream shakes • New ultimate grilled cheese sandwich varieties • New toasted cheese scone menu

g Sprinial Spy e2 ccourses

Stunning panoramic views • Outdoor seating in our garden

95 £1ny23 .courses A 95 £om1t6he.mbeonaurdo.r

An

fr

ials

spec

-Sat

on ble M

a Avail

1897 Coffee Shop

Hampers & Cheese Gifts by Mail Available All Year Round For the perfect gift, find all of your favourite Yorkshire Wensleydale cheese varieties, hampers, gifts and vouchers at wensleydale.co.uk and have them delivered direct, throughout mainland UK.*

Check out our blog for the latest news and events wensleydale.co.uk/blog T: 01969 667664

E: creamery@wensleydale.co.uk

www.wensleydale.co.uk

The Wensleydale Creamery & Visitor Centre, Gayle Lane, Hawes, Wensleydale, North Yorkshire DL8 3RN @WdaleCreamery

wensleydalecreamery

@wensleydale_creamery

wensleydale.co.uk/blog *Some exclusions apply

128 | SPRING 2019 | Dales Life

TO DINE FOR

GREAT PLACES TO EAT AND STAY IN THE BEAUTIFUL YORKSHIRE DALES SIMONSTONE HALL, HAWES

THE SANDPIPER INN, LEYBURN

Simonstone Hall’s restaurant, bar and exclusive private dining rooms are open year-round, offering award-winning cuisine designed to showcase the very best home-grown, locally sourced and seasonal produce. Inside or alfresco, enjoy great food and hospitality against a breathtaking Dales backdrop. simonestonehall.com 01969 667255

Sample award-winning chef Jonathan Harrison’s unique take on modern British cooking in The Sandpiper’s 40-seater restaurant or the cosy traditional bar serving local ales, fine wines and an extensive range of whiskies. There are two tasteful boutique-style en suite doubles for overnight guests. sandpiperinn.co.uk 01969 622206

THE BLACK SHEEP, MASHAM

SWINTON PARK, MASHAM

Tour the brewery, dine in the Bistro, and taste The Black Sheep’s award-winning beers at the ‘Baa...r’.

You can also buy lots of goodies from the wellstocked Sheepy Shop. A ‘ewe-nique’ venue for corporate entertaining, product launches, parties and weddings! blacksheepbrewery.com 01765 680101

With four Red Stars and three AA Rosettes, Swinton Park is one of the most highly rated hotels in Yorkshire. Award-winning cuisine is served in the sumptuously furnished dining room, using seasonal produce from the hotel’s four-acre walled garden and surrounding estate. swintonpark.com 01765 680900

YOREBRIDGE HOUSE, BAINBRIDGE

THE QUEENS HEAD, FINGHALL

Yorebridge’s three-AA-rosette à la carte menus offer delicious dishes using seasonal produce from our fantastic local suppliers and served by knowledgeable, friendly staff every evening 6.45pm–9pm. Our increasingly popular, extremely good value Sunday lunch is served 12.30pm–2pm. yorebridgehouse.co.uk 01969 652060

A superb four-star country inn with comfortable, modern accommodation, set in picturesque surroundings in a quiet village near Leyburn. The Queen’s Head restaurant and bar menus offer an extensive range of homemade cuisine, sourced from local ingredients and prepared to the highest of standards. queensfinghall.co.uk 01677 450259 Dales Life | SPRING 2019 | 129

THE 1783 AT THE BURGOYNE, REETH

THE SADDLE ROOM RESTAURANT & WINE CELLAR, COVERDALE

The 1783 Bar and Restaurant at The Burgoyne serves adventurous dishes based around delicious, freshly sourced produce, in an elegant dining room looking out over Reeth’s picturesque village green. The perfect place to book a table for dinner or pop in for a drink or snack.

1783restaurant.co.uk 01748 884292

Next door to The Forbidden Corner, The Saddle Room features several differently styled dining areas offering sumptuous locally sourced food, cooked to perfection. There’s a fabulous wine cellar where you can browse over 100 wines, and stylish cottages and B&B rooms for overnight stays. thesaddleroom.co.uk 01969 640596

TENNANTS GARDEN ROOMS, LEYBURN

THE DEVONSHIRE ARMS, CRACOE

The restaurant at this multipurpose venue blends relaxed elegance and great food with confident menus focused on quality local ingredients.

Serving freshly prepared, seasonal dishes, it is open for lunches, early suppers and pre-concert packages. There’s also a café that’s perfect for casual dining. tennantsgardenrooms.com 01969 621146

A welcoming family-run 16th century inn in the heart of the Yorkshire Dales National Park between Skipton and Grassington. The restaurant features a creative, constantly changing seasonal menu focused on locally sourced Yorkshire produce, with more informal dining available in the Devonshire’s cosy bar. devonshirearmsinncracoe.co.uk 01756 699191

THE WHITE BEAR, MASHAM

THE BLACK SWAN, FEARBY

The White Bear’s talented chefs use locally sourced ingredients to create delicious seasonal dishes, and there’s an extensive wine list to complement the menu. You can enjoy your meal in the charming dining room or the traditional bar, with open fires creating a cosy atmosphere throughout. thewhitebearhotel.co.uk 01765 689319

The Black Swan at Fearby, near Masham, is a 17th century inn offering a warm welcome, local beers and four-star rooms with fine views of the local moors. The menu and ever-changing specials board feature top quality homemade food based around fresh, seasonal local ingredients. blackswan-masham.co.uk 01765 689477

130 | SPRING 2019 | Dales Life

Eccles Heddon LLP Solicitors

For your legal ease For help and legal advice call Bedale 01677 422422 Ripon 01765 601717 Thirsk 01845 522324 www.eccles-heddon.co.uk

Family Law (Divorce, Family & Children) Property Law (Residential & Commercial) Business Advice Employment Law Wills, Probate and Family Trusts Estate Planning Lasting Powers of Attorney Advising the Elderly Farming & Agriculture Dispute Resolution

FAMILY LAW CLINIC We also run a family law clinic once a week at our Bedale and Ripon offices.

Please telephone Jane Midgley at Bedale or Liz Kidd at Ripon to book a FREE 30-minute consultation.

Dales Life | SPRING 2019 |

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