It’s the time of year when wildlife goes into overdrive, Brian Pike reports.
Lighten Up
Want to add extra zing to your spring planting scheme? Adam Appleyard has some suggestions.
Garden
40 Good to Grow
Tomatoes and chillies are surprisingly easy to grow, says Adam Appleyard.
46 The Discerning Diner
Claudia Blake visits Manchega in Ripon.
53 Food Notes
Food news, events and fabulous local produce.
56 Chef’s Table
Shaun Burke, Head Chef at The Terrace Restaurant, Swinton Park, shares one of his favourite seasonal dishes.
60 Go Wild
Garlic can transform dishes and it’s also bursting with health benefits, says Jenny Linford.
68 Serving Up Spring
Chef Anna Hedworth’s colourful dishes showcase the best of spring produce.
78 Farm to Fork
Farmers are crucial to keeping our country fed and nourished. These dishes celebrate the best of British farming.
86 A Slice of Sunshine
Much of the joy of cooking is in the preparation, says Maxine Clark.
94 Meet the Headmaster
We talk to Simon Weale, new headmaster at Cundall Manor School.
98 Collected Works
There’s a new breed of taxidermy collectors, says Robbie Bright.
104 Breakaway
Some sensational holiday destinations and once-in-alifetime adventures.
109 Lis ten Up
Huge advancements in science and technology can change lives even for the hardest of hearing.
112 Dales Diary
A guide to local events, compiled by Liz Hanson.
127 Top Table
Great places to eat and stay in the Dales.
94
14 78
56
yorkshire
Croft, Skirpenbeck
Thinking of letting your holiday property?
We know choosing an agency to let your property can be a big decision. We’re here to make sure the whole process is as simple as possible from day one. At Yorkshire Hideaways, we delight in providing the very best service to both guests and owners. From promoting your property to managing bookings and maintenance, we aim to make letting your holiday home stress free.
So, if you’re ready to start sharing your property and earning some extra income, why not get in touch for a chat or ask for a free copy of our Property Letting Guide?
07970 739119 sue@daleslife.com daleslife.com
EDITOR
Sue Gillman
DEPUTY EDITOR
Brian Pike
CREATIVE DIRECTOR
Stefan Suchomski
ASSISTANT DESIGNER
Sally Wood
EDITORIAL ASSISTANT
Liz Hanson
PRODUCTION
Harriet Thorpe
IMAGE EDITOR
Paul Beckford
PROOF READER
Editing Eye
DISTRIBUTION
Henry King
CIRCULATION
Fred Suggitt
ADVERTISING
Sue Gillman
BOOK EXTRACTS
Ryland, Peters and Small Meze Publishing Quadrille
CONTRIBUTORS
Adam Appleyard, Shaun Burke, Claudia Blake, Maxine Clark, Anna Hedworth, Jenny Jefferies, Jenny Linford, Brian Pike, Helen Tabor, Tennants of Leyburn.
Opinions or statements expressed in this magazine are those of the individual and not necessarily those of Dales Life.
Forge
With the arrival of spring we’re all feeling that little bit more optimistic, and this is the perfect time to start making plans for the year ahead.
Spring is an ideal time to refresh your interiors. Trends come and go, but creating a cosy home is all about choosing what you love, not what’s fashionable. You’ll find plenty of inspiration on page 14.
If you want to launch the gardening year with a stunning display, fresh whites, lime greens and buttery yellows are the colours that will get the job done, as Adam Appleyard explains on page 30.
With a new season come fresh, new seasonal ingredients, and in ‘Serving up Spring’ on page 68 we showcase some of our excellent local produce, including spring lamb, asparagus, and Yorkshire rhubarb. And on page 78 our ‘Farm to Fork’ feature celebrates the best of British farming. Do remember that you can give a huge helping hand to Dales artisan producers by shopping at your local butcher or farm shop.
We’ll be back with another bumper issue soon. Until then I hope you enjoy our colourful, forward-looking Spring issue, and that you are making the most of the longer, brighter days!
Wild Floral collection of homeware by Sophie Allport, Dovetail Interiors, Bedale, dovetailinteriors.co.uk
Gold resin zesty lime candle holder, casabyjj.com
Daffodil stoneware mini jug by Gisela Graham, Mainsgill Farm Shop, mainsgillfarm.co.uk
Hare cushion by Perkins and Morley, perkinsandmorley.com
Welcome to Milners, a market town store, proudly serving the Dales for over 140 years. We offer fabrics, wallpapers, paints and floorings, from a wide range of both long-established design houses and innovative new brands.
Green wooden salt and pepper mills by Sophie Allport, sophieallport.com
EMMA BROWN INTERIORS
Creating interiors since 1996 in Yorkshire and beyond
We offer bespoke curtains, blinds, soft furnishings and upholstery in both contemporary and traditional styles. Partnering with some of the most prestigious brands in the industry we can really bring the whole scheme together. Whether you are planning a full renovation or just need a couple of cushions to breathe new life into your space, we love to work alongside our clients to bring out their individual style.
Exciting new studio opening late spring.
INSIDE STORY
Spring is the perfect time to rethink your interiors – and there are plenty of local independent businesses who can help
Looking for a traditional-style kitchen or something chic and modern? Holme Design have 30 years’ experience creating exceptional kitchens, and can provide clients with as much or as little support as required. Visit their Bedale or Northallerton showrooms to kick-start your dream project. holmedesign.com
Treske have been making exquisitely crafted kitchens at their workshop in Thirsk for over 45 years. As one of the few remaining British makers and designers, they can also create bespoke furniture in whatever timber, finish and colour you require. treske.co.uk
Ryedale Plasterers in Northallerton are renowned for producing the finest traditional and contemporary plasterwork. Whether it’s a new cornice or ceiling rose or the restoration of a historic property, they can help with all aspects of lime plasterwork and decorative moulding. ryedaleplasterers.co.uk
Whether it’s refurbishing a single room or renovating an entire property, Forge Interiors can manage your project from initial planning applications to the finishing details. Using handmade furniture and bespoke joinery, they create interiors that are eminently functional and visually stunning. forgeinteriors.co.uk
At their workshop in Thirsk, the craftsmen at Grove House Interiors create beautiful bespoke kitchens that perfectly combine style and functionality, working with the finest sustainable timber and prioritising quality and attention to detail at every stage of the process. grovehouseinteriors.co.uk
The interiors department at Milners of Leyburn is a treasure trove of fabric, wallpaper, paint and flooring samples ready to be explored. Brands include Morris & Co., Little Greene, Colefax and Fowler, and Sanderson, and friendly, helpful staff are always on hand. milnersofleyburn.co.uk
Natural-fibre flooring is both elegant and practical, and Hudspeth Flooring carries a comprehensive range of types including seagrass, jute and sisal. They have huge showrooms in Leyburn and Brompton-on-Swale, and they offer free consultations and a flexible out-of-hours service. hudspethflooring.co.uk
Wood flooring is beautiful, practical and bang on trend. Pop along to NH Flooring’s Richmond showroom to see some of the spectacular design options available in engineered and solid wood flooring, from classic oak through to modern parquet and contemporary lime-washed effects. nhflooring.co.uk
Mainsgill Farm Shop has an entire floor packed with delectable homewares, including stylish ceramics, original paintings, framed prints, soft furnishings and kitchenware. Flagship brands include At Home in the Countryside, Wrendale Designs, Sophie Allport, and Emma Bridgewater. mainsgillfarm.co.uk
At Dovetail Interiors in Bedale you’ll find masses of fabulous fabrics to fire your creative imagination. You can commission gorgeous made-to-measure curtains, Roman blinds, cushions or throws, and browse an ever-changing selection of soft furnishings, home accessories and gifts. facebook.com/ DovetailInteriorsBedale
Mayview Designs is a familyrun architectural and interior design practice based in Middleham that specialises in designing and creating stunning contemporary bespoke interiors. Their website also sells a carefully curated selection of stylish modern furniture, both indoor and outdoor. mayviewdesigns.com
Emma Brown Interiors design and make beautiful bespoke curtains, blinds, cushions and upholstery. All made in North Yorkshire. Whether it’s a full renovation or just a couple of cushions, our talented team can breathe new life into your home. emmabrowninteriors.com
At its showrooms in Ripon, Northallerton and Catterick, Simply Beds carry everything from panelled shaker beds finished in Farrow & Ball Dead Flat® paint colours and stylish twill velvet sofa beds to super-practical ottoman storage divan bases, headboards, mattresses and bedding. simplybedsuk.com
Original artwork for nature-inspired lifestyles
Rachel Derbyshire creates beautiful homewares, wildlife prints, and pet portraits that make life that little bit more lovely.
All of Rachel’s creations are sketched from her studio on the edge of the Yorkshire Dales.
Homewares and Stationery
Beautifully crafted pieces, including gift wrap, cards, aprons, mugs and prints.
Pet Portraits and Wildlife Commissions
Capture your beloved pet with original custom artwork.
Online Art Course
A mini-course to learn skills to create your own wildlife artwork.
Extra 15% off for Dales Life readers with code DALES15
It’s that wonderful time of year when our local wildlife goes into overdrive,
says Brian Pike
anuary and February are safely behind us, and suddenly it’s all change in the natural world. Plants and animals that have lain dormant during the cold, grudging days of winter suddenly reappear, filling the fields and hedgerows with colour and movement. They’re joined by thousands of birds that have overwintered elsewhere, and that add their own distinctive voices to those of our native songsters – themselves now busy jostling for territory and advertising for mates with a glorious chorus of chirps, warbles and twitterings at dawn and dusk.
Brown hare
FLYING START
But the bird that makes the most distinctive contribution to the Dales soundscape in spring is the curlew. Having spent winter on the coast, curlews arrive here from mid-February onwards, their liquid, burbling song mingling with the baaing of newborn lambs. Our moors and upland pastures are amongst the few remaining strongholds for these increasingly threatened birds.
Another ground-nesting bird that draws attention to itself at this time of year is the lapwing. Lapwings nest in open farmland, and by April, females will be hunkered down on a clutch of speckled eggs. Both parents defend the nest aggressively, and you can often see them screeching at and dive-bombing crows and other intruders. If scare tactics don’t work, they have an alternative tactic: they feign injury, staggering along the ground and acting as if they have a broken wing, hoping to lure the potential predator away from the nest site.
Meanwhile a steady stream of birds is arriving here from Africa to spend summer feeding on a newly hatched generation of insects and other invertebrates. Swallows, martins and swifts are easy to spot as they wheel high overhead or swoop low over the fields. Other visitors, such as wheatears, warblers and flycatchers, are less conspicuous. There’s one species of warbler, though, that makes its presence known despite its tiny size and drab plumage.
True to its name, the chiffchaff tirelessly yells out its monotonous ‘chiff-chaff’ call from dawn to dusk all through the lengthening days – there’s no mistaking it for any other bird.
PRICKLY CUSTOMER
Hedgehogs emerge from hibernation in March or April. Over winter they lose up to a third of their body weight, so their first priority is to build up their strength. By May or June, pregnant females will be scouting out possible nesting sites. Pile up leaves or branches in a corner of your garden to give them a helping hand.
fields and hedgerows are filled with colour and movement
Badgers don’t hibernate but they cut back on their foraging trips during winter, spending more time sheltering underground. By April, though, badger cubs – born in February –will begin playing outside the sett, making this a good time for an evening badgerwatching expedition.
Whereas badgers are notoriously shy, brown hares can get so engrossed in their frantic ‘boxing’ during March and April that they don’t notice human observers. Boxing hares are most often seen at dawn or dusk in open farmland.
Another creature glimpsed at closer quarters in spring than at other times of year is the adder. Adders emerge from hibernation in March and, being cold-blooded, like to bask in the sunshine to warm up on chilly mornings. They are most often sighted on open moorland, although they will quickly slide away if they sense footsteps approaching.
1 Lapwing
2 Badger in bluebells
3 Curlew
4 Baby hedgehog
5 Bilberry bumblebee
6 Chiffchaff in blossom
7 Brimstone butterfly
8 Sandmartin flying over wetland
BUSY BEES
The insect world is buzzing, too. The aptly named early bumblebee ventures out from March onwards, along with the tree bumblebee and – up on the moors – the bilberry bumblebee.
The first bees to appear in spring are queens newly emerged from hibernation, looking to build up their strength by feeding on spring flowers before choosing a suitable nest site. Not a bumblebee, but easily mistaken for one, is the dark-edged bee-fly – a ginger ball of fluff with a long proboscis that can sometimes be seen sucking the nectar from primroses, violets and other garden flowers on sunny days. Bee-flies are remarkably agile, darting and hovering like tiny hummingbirds. Butterflies that have overwintered as adults are also on the wing. The vivid yellow brimstone butterfly is one of the first species to be seen in the Dales in spring, along with small tortoiseshells, red admirals, peacocks and comma butterflies.
Ladybirds, too, are emerging from hibernation – great news for gardeners, given that many species feed on aphids and other pests. The majority of ladybird species seen in gardens are red and black, but look out for the handsome 14-spot ladybird (yellow with black spots) and the equally dapper orange ladybird (dark orange with cream spots).
1 Major bee-fly (Bombylius major)
2 Fourteen-spot ladybird
3 Young adder basking in gorse bush
adders like to bask in the sunshine to warm up on chilly mornings
BIJOU BLOOMS
Finally, don’t forget to seek out some of the wild flowers that are so characteristic of the Dales.
Plants that grow in the woodland understorey tend to flower in early spring, before the leaf canopy shades them out. One of the first is the wood anemone, which blankets tracts of damp ground in ancient woodland with a sea of nodding white blooms.
Damp flushes in special places such as Freeholders’ Wood Nature Reserve near Aysgarth are also home to herb paris, a rare and curious plant whose flower consists of four narrow green petals and eight golden stamens clustered around a plump, purplish ovary. Its berries are mildly toxic, but it was once thought to be an antidote to poisons.
On upland grassland you can find the mountain pansy, a charming little member of the violet family that flowers from April onwards. Our garden pansies are hybrids bred from this species by Victorian horticulturalists.
1 Wood anemone
2 Herb paris
3 Globe flower
Another gorgeous Dales speciality is the globe flower, a relative of the buttercup whose blooms form near-perfect lemon-yellow spheres. It grows in damp upland hay meadows, and flowers from May onwards. One place you can be sure of seeing it is Globe Flower Wood near Malham Tarn, one of Yorkshire Wildlife Trust’s oldest nature reserves.
GARDENING
This page Ornithogalum umbellatum
Opposite clockwise from top left Arabis caucasica, Sanicula epipactis syn. Hacquetia epipactis, Erythronium californicum, Euphorbia polychroma,
Lighten Up
Want to add extra zing to your spring planting scheme? Adam Appleyard has some suggestions
GARDENING
ith a few notable exceptions, most early spring flowers are white, yellow or vivid lime green – and often a combination of all three. So if you want a garden that’s jam-packed with interest at the start of the year, this is an ideal colour palette to build on.
Snowdrops, primroses and narcissi are all very well, but for a show-stopping display in March, April and May it’s important to include plants with a wide variety of growth habits and flower shapes.
Here are some easy-to-grow plants you might want to consider. Yellow spring flowers aren’t hard to find, so in this selection I will concentrate on plants whose dominant colour is white or lime green.
STAR PERFORMER
One spring bulb that’s guaranteed to attract keen interest from bees and other pollinators is Star of Bethlehem, Ornithogalum umbellatum.
Planted in full sun or part shade on well-drained soil, it will quickly spread to form carpets of 10-cmhigh foliage, sending up loose clusters of six-petalled white flowers in April or early May. After flowering, Ornithogalum will soon die back and become dormant until the following spring.
To create a rather longer-lasting show on moist, rich soil in part shade, consider planting Sanicula (formerly Hacquetia) epipactis – a charming little woodlander that generally starts flowering in March.
Sanicula epipactis begins its display with tight clusters of tiny yellow flowers, each surrounded by a smart ruff of lime-green, petal-like bracts. They are followed by attractive emerald-green leaves, which will continue to add interest to your borders until they die back in autumn. For extra eye-appeal, seek out a cultivar called ‘Thor’, whose bracts and leaves are marbled with creamy white.
For a yet more exotic look in part shade, Erythronium multiscapideum is a good choice. This bulbous perennial has nodding white and yellow-green flowers whose upturned petals form a shape reminiscent of the roof of an oriental pagoda. Erythronium californicum ‘White Beauty’ (aka Erythronium oreganum) is a similar, and equally attractive, plant.
Erythroniums prefer moist soils that don’t dry out. Their handsomely mottled leaves will die back in summer; divide plants when this starts happening, and mulch generously with leaf mould if you can.
For sunnier, drier spots, the sheer exuberance of Arabis caucasica (aka Arabis alpina or mountain rock cress) is hard to beat. In its natural habitat this tough, mat-forming perennial favours crevices in limestone rocks. This makes it an ideal choice for growing on drystone walls, where it forms elegant swags of evergreen foliage studded with countless white, fourpetalled flowers from April through to May. Although it’s perfect for walls and rockeries, Arabis will happily grow in any well-drained spot in full sun. Cut it back hard after flowering has finished – this will stop it getting straggly, and quite likely encourage a second flush of flowers.
Above Erythronium multiscapideum
Right Clematis armandii
most early spring flowers are white, yellow or vivid lime green
GARDENING
SUPER STRUCTURALS
Ground cover and front-of-border plants can only do so much, so why not give your white-and-green spring colour scheme height with some structural plants?
For example, there are several tallish species of euphorbia that can provide a startling pop of lime green. Euphorbia amygdaloides var. robbiae copes well with dry shade, but it can be a bit of a thug. A better option for sunnier spots is Euphorbia characias subsp. wulfenii, a handsome semievergreen plant whose metre-high stems covered in whorls of grey-green leaves make a commanding presence in any border.
Its huge flower heads start to develop in December, and by early spring their vivid chartreuse bracts are attracting early-flying pollinators to feast on the plant’s abundant stores of nectar and pollen.
Cut flower stalks back down to the base in midsummer to make way for the following year’s growth. Always wear gloves when handling euphorbias, as their milky white sap is a potential skin irritant.
And don’t forget climbers. Whilst the majority of clematis flower in summer, there are some that bloom as early as March, and one of my favourites is Clematis armandii. It’s a vigorous climber with smart, leathery evergreen leaves, and from March to April it bears a profusion of sweetly scented, creamy-white flowers.
Clematis armandii grows best in moist but welldrained soil in a sheltered spot. Full sun is generally recommended, but I’ve been growing one in the shade of a beech tree for some years and it’s happy enough. Regular pruning isn’t required, but you can remove over-long or damaged shoots in spring if necessary.
Finally, it’s worth considering planting Pieris japonica, a slow-growing evergreen shrub that will eventually reach a height of 4 metres or so – although it’s easy enough to prune it to whatever level you wish.
This is a plant that gives you plenty of bang for your buck. Its newly emerging leaves are an eye-catching coppery red, and from early spring onwards it carries pendulous clusters of sweetly scented, delicate white flowers that bear more than a passing resemblance to lily-of-the-valley – in fact, nurseries and garden centres often advertise it as ‘lily-of-the-valley bush’.
Grow Pieris japonica in a sheltered spot in part shade, preferably on moist but well-drained soil. It thrives best in slightly acidic soil, so mulch annually with composted bark if your soil is on the alkaline side of neutral. For smaller spots or containers, look out for ‘Little Heath’, a delightful knee-high variegated cultivar.
Left Euphorbia characias
Right Pieris japonica
Treske | Artisan Neva chair
Treske | Artisan Neva chair
Artisan loves wood
Artisan loves wood
Artisan loves wood Artisan
Artisan loves wood Artisan
Artisan loves wood loves wood Artisan
Artisan loves wood
Artisan loves wood
Artisan loves wood loves wood Artisan
Artisan loves wood Artisan
Artisan loves wood Artisan
Artisan loves wood
Artisan loves wood
Crafted
Crafted for you. Visit Treske in Thirsk, or online at Treske.co.uk
GARDEN NOTES
NEWS, PRODUCTS AND ADVICE FOR THE NEW SEASON
SET IN STONE
Clever planting schemes are all very well, but sometimes your garden needs some hard landscaping to achieve its full potential. Stonescapes, based near Leyburn, is a friendly and experienced team of craftsmen who have built up a portfolio of more than 1,000 landscaping projects in the Dales since 1995. Skilled at natural stonework, and happy to work either direct with you or with your landscape architect, they can create a wide range of structures to help you achieve the garden of your dreams, including paving, patios and pathways, driveways and parking areas, traditional drystone walling, steps, gates and rockeries. stonescapes.com
CLASSIC CROP
Courgettes are easy to grow, and just a handful of plants can provide you with a bountiful harvest. Sow courgette seeds in 7.5cm pots of seed compost from April onwards. They will need a temperature of around 20°C to germinate, so put your pots in a heated propagator or in plastic bags on a sunny windowsill. Once your seeds have germinated, remove the pots from the bags or propagator and grow them on. Gradually accustom your seedlings to cooler temperatures until all danger of frosts has passed, then plant them out in a sunny spot. Feed weekly with tomato liquid feed.
PURPLE PRODIGY
Some plants flower for just a few days, some for a few weeks. But here’s one that will bloom for months on end: Erysimum ‘Bowles Mauve’. This 75cm-high evergreen perennial wallflower – hugely popular with bees, butterflies and moths – will produce spires of pinkish-purple flowers as early as February, and continue to do so right through until early autumn. ‘Bowles Mauve’ is currently in stock at Braithwaites in Leeming Bar. Plant it in full sun in well-drained soil and trim it lightly after flowering to stop it becoming leggy. Take cuttings in summer to renew older plants. braithwaitesnursery.co.uk
BEE HELPFUL
Not all bees live in colonies. Solitary bees, as their name suggests, build individual nests. Nonetheless, they’re just as important as honey bees and bumblebees – in fact they make up 90% of Britain’s bee species, and they’re vital for pollinating many species of flowers and vegetables. Encourage solitary bees to visit your garden this spring by installing a bee hotel, like this handsome example from the Wildlife and Bird Care shop. The ideal place to site a bee hotel is in a sunny, southfacing spot at least a metre above ground level, and preferably close to bee-friendly flowers and shrubs. wbctrading.co.uk
SEASONAL SENSATION
With its clusters of bright blue flowers and large, heart-shaped leaves, Brunnera macrophylla is an excellent choice for adding structure and interest to a gloomy corner. For added oomph, choose one of the many cultivars whose leaves are mottled with silvery patches (‘Jack Frost’, ‘Looking Glass’) or edged with white or cream (‘Dawson’s White’, ‘Hadspen Cream’). Brunnera prefer moderately fertile, humus-rich soil in full or part shade – midday sun will scorch them. To propagate, divide clumps in early spring or take root cuttings in winter.
IRON MAN
HOT SPOT
Now that spring is here we’re all looking forward to enjoying meals out in the garden again. Yes, it might still be a bit chilly, but that needn’t bother you if you’ve got a dual-purpose BBQ fire pit like this stylish handmade example from the Castle Timber online shop. Not only will it keep you and your guests nice and warm, the removable grill rack will give you the opportunity to cook your favourite outdoor eats to perfection – and we all know that nothing beats that authentically char-grilled taste! castletimberbuildings.com
Bespoke ironwork is the perfect way to enhance any garden, whether it is in the form of beautifully wrought garden gates and railings, an elegant rose arch, a pergola, water feature or a unique sculpture. Adam Crane is a blacksmith, based in West Tanfield, who specialises in exquisite architectural metalwork. Equally skilled in traditional and modern techniques, he undertakes both period restoration projects and innovative contemporary commissions. Whatever your vision, Adam will work with you to translate it into a stunning work of art that will add a whole new dimension to your outdoor space. adamcrane.co.uk
TRUE BLUES
Blueberries are both delicious and nutritious – and with very little effort you can easily grow your own. Just remember that they need acidic soil, and unless your garden soil has a pH of 5.5 or less, you’ll need to grow them in containers filled with ericaceous compost. Blueberries are self-fertile, but each bush will definitely produce a bigger crop if you grow a group of two or three plants, preferably of different varieties. Your local nursery will be able to advise you of suitable combinations. Feed with ericaceous plant food, and water with rainwater rather than tap water if you live in a hard water area.
Traditional blacksmith in the heart of North Yorkshire
From gates and railings to stairs, furniture and sculpture – we can create beautiful bespoke metalwork to enhance your home or business. We combine traditional craftsmanship with cutting-edge techniques and innovative design to bring your ideas to life.
Take a look at our website for examples of our work, or call us to discuss your requirements.
ADAM CRANE BLACKSMITH
Unit 2 The Sawmills, West Tanfield, Ripon, HG4 5JU 07788 116660 adam.crane@btconnect.com www.adamcrane.co.uk
From house names and numbers to double-sided hanging street signs. Any size and shape. Create your perfect signage with our free design service. All our signs are made from locally sourced hardwood trees and reclaimed timber.
Spatchcock and Wurzill
Unit 6, Old Sleningford Farm, North Stainley, Ripon HG4 3JB 01765 634616 www.spatchcockandwurzill.com info@spatchcockandwurzill.com
GOOD TO GROW
Tomatoes and chillies are surprisingly easy to grow, even without a greenhouse. And now’s the time to get started, says Adam Appleyard
greenhouse is a mighty handy facility to have, but there’s no need to despair if you don’t happen to have one. Even tomatoes – the greenhouse crop par excellence – will happily grow outdoors here in the North.
Chilli peppers belong to the same plant family as tomatoes and are, if anything, even easier to cultivate. Surprising though it may seem, a crop that we associate so strongly with hot countries like India and Thailand can flourish here in the Dales.
As with tomatoes, all you need is a sheltered spot, ideally up against a sunny south-facing wall – and, most importantly, good timing.
SOWING SUCCESS
Both tomatoes and chillies need to be started off indoors because they hate frost but need a long growing season. Sow your seeds too late and they won’t get enough sunshine to produce ripe fruit. Sow them too early and your seedlings will grow long and leggy indoors while you wait impatiently for warmer weather.
Exactly when that last frost will be is something of a gamble, but here in the Dales –assuming you’re not way up in the hills – sowing your chillies in mid-to-late March and your tomatoes from late March to early April should be about right.
GARDENING
Tomato and chilli seeds need to be warm to germinate. Sow them in pots or trays of moist seed compost. Wrap the containers loosely in plastic bags and put them in your airing cupboard or on a sunny windowsill in a well-heated room. If you’re short of suitable spots, consider investing in an electric heated propagator. A small one will cost £15 to £20 and should last you for years.
Get the temperature right and tomatoes and chillies will germinate readily. So readily, in fact, that it’s easy to sow too many and have more seedlings than you can cope with. Chillies in particular are usually very reliable germinators but it’s always helpful to have a few extras as an insurance.
As soon as your seeds have germinated, a hot environment is less critical – normal livingroom temperature is fine. Inspect your pots daily, making sure the compost stays damp. When you see a hint of tiny leaves, take your new seedlings out of the bags or propagator and give them as much light as possible.
CARING FOR YOUR CROP
Once your seedlings are large enough to handle, put them individually into 8cm pots, and repot into larger pots once the roots start peeping through the drainage holes. When the danger of frost has passed, you can put your plants outside.
You can cultivate tomatoes in grow-bags, but I usually plant them individually into large pots with a tripod of bamboo canes – tied together at the top – to provide a structure to tie the plants to when they become large enough to flop.
Chillies tend to be more compact, selfreliant plants, needing less by way of support. I often plant them in a group in a large planting trough, but planting them individually in pots is equally satisfactory, and has the advantage that you can shift them around to follow the sun.
Tomatoes need regular watering – daily once the flowers have appeared – and regular nutrition, so buy a proprietary tomato feed and follow the instructions on the bottle or packet.
Chillies won’t be quite as thirsty, but while you have the tomato feed out, give them a dose too; they appreciate plenty of potassium.
Chilli plants and bush-type tomatoes can be left to their own devices, but vine tomatoes need to have their side-shoots snapped off so they can put all their energy into the fruits on the main stem. Less is more, so lop off surplus trusses of fruit and pinch off growing tips as summer starts drawing to an end. If cool nights are forecast, your chillies and tomatoes will appreciate being draped in horticultural fleece until morning.
Chillies can be used green or red, and whether they will turn red when grown outdoors depends on how sunny a summer they get. If you have a surplus of green ones at the end of the season, uproot the whole plant, hang it upside down somewhere warm and the fruit should carry on maturing.
As for tomatoes, pick them promptly as they ripen or they will split. You will almost certainly still have unripened fruit on the plants when the first frosts of autumn arrive, at which time cut whole trusses of fruit and put them on a sunny windowsill, where a good proportion of them will ripen off naturally.
BRAITHWAITES GARDEN CENTRE
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 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.
01677 422861
www.braithwaites.co.uk
enquiries@braithwaites.co.uk
Visit us: we’re in Leeming Bar just beside the A1 W Braithwaite & Sons, Leeming Bar, Northallerton, North Yorkshire DL7 9BG
YOU CAN STAND OUT AT
CHAPTER HOUSE
PREP SCHOOL
of Queen Ethelburga’s Collegiate, York WHERE WE HELP YOUR CHILD be the best you can be with the gifts that you have
OPEN MORNING: 8TH MARCH 2025
SUPERB FACILITIES & CLUBS | SMALL CLASS SIZES | INDIVIDUAL LEARNING PLANS
Chapter House Prep School is an award-winning, co-educational day and boarding school set within 220 acres outside York. One of four schools onsite, it welcomes children aged 3 months to Year 5 and boarders from Year 3. 24/7 PASTORAL SUPPORT | TWO LANGUAGES TAUGHT | ‘OUTSTANDING’ EYFS PROVISION
DISCERNING DINER The
Claudia Blake visits Manchega in Ripon
ipon, Yorkshire’s smallest city, has a wealth of attractions with which to beguile the visitor. They include an imposing gothic cathedral, three fascinating museums, and a scenic and naturerich canal-side walk.
Another draw, especially for locals, is the wealth of quirky independent businesses that line Ripon’s ancient streets – nowhere more so than in the narrow, winding lanes between the cathedral and the city’s spacious market place.
It’s here, on Duck Hill, that you’ll find Manchega, a bustling tapas restaurant and wine bar set in a wonky, old brick-faced building. And don’t worry, you’re unlikely to miss it. Manchega’s eye-catching exterior paintwork – golden yellow walls and vermillion doors and windows – brings a hint of the exotic to an otherwise unassuming street, conjuring up visions of boisterous fiestas and sweltering Mediterranean nights.
The exuberance continues inside, with more fiery paintwork and walls dotted with a variety of Iberian paraphernalia. It’s a compact, cosy space, with a relaxed Bohemian vibe. There’s a handful of wooden tables and a bar-cum-open-kitchen downstairs, and two dining rooms upstairs.
Outside there’s further seating in a terraced garden, but at lunchtime on a bitterly cold February day the indoor seats were a no-brainer.
Proprietor Richard was very much in evidence, chatting merrily and making new arrivals welcome. He’s clearly very proud of his menu, of his carefully sourced ingredients, and of his local community. Keen to pump up the energy, he wants to do everything he can to make sure his guests have a good time.
As the colourful plates began to arrive, it was obvious that we were in for a treat. This isn’t the lazy ‘tapas lite’ so typical of many socalled tapas restaurants in the UK. These are dishes created from authentic ingredients and prepared with conviction and flair.
LUSCIOUS LIVER
The Gordal olives were plump and succulent, and the salted Valencia almonds – accompanied by puffed corn – contributed a delicious savoury-sweet crunch. The crisp exteriors of croquettes filled with Manchego cheese and garlic concealed a luxurious, creamily melting filling.
Wild mushrooms with peppercorn sauce topped with an egg yolk proved to be an interesting and tasty combination. And patatas bravas – in this case served with a lovely garlic-heavy aïoli and a sprinkling of parsley –provided a comforting dose of carbs.
Excellent though these were, the two glittering highlights of the savoury plates that we ordered were liver parfait with rhubarb and ginger compote, and chorizo with a wine and honey sauce.
Liver and rhubarb might sound like an implausible combination but, trust me, it really did work. The sharp tang of the rhubarb was the perfect foil for the unctuous earthiness of the liver, with a hint of gingery background warmth adding an extra subtlety to the experience.
As for the chorizo with wine and honey… well, I could happily have eaten it until I burst. Chorizo can sometimes be dry, but this one was moist and meatily moreish, with the rich, hearty, sweet-sharp red wine and honey sauce lifting it to a whole new level.
SWEET SUCCESS
After such an impressive run of savoury plates, sampling Manchega’s desserts was a must. Actually there were only two to choose between (unless you count a sharing platter of local cheeses), so that made our decision simple enough: one of each please!
Basque cheesecake differs from your regular cheesecake in that it doesn’t have a base, biscuit crumb or otherwise. Also, it’s baked at a high temperature, allowing it to develop a dark, caramelised exterior and giving it a lighter, fluffier, slightly drier texture than standard-issue cheesecake. Manchega’s version – thoroughly delicious – was served with a perky apple compote.
Our other dessert was churros with a salted chocolate caramel sauce. Churros consist of choux pastry dough piped through a starshaped nozzle and deep-fried, and Chef hit the brief perfectly. Generously sprinkled with sugar, they were crisp on the outside and softly chewy within. I don’t dare think about how calorific they might have been, but they were an indulgence well worth growing that little bit plumper for.
As you would expect from a wine bar, Manchega has an extensive drinks menu covering soft drinks, cocktails, beers, wines and ciders along with an interesting selection of (mainly Spanish) wines and a variety of sherries and brandies.
With a winning combination of great food and a convivial atmosphere, Manchega is clearly an excellent choice for a cosy lunch or a fun night out. We’re certainly eagerly looking forward to going back to sample some of the other delights that this bijou establishment has to offer.
WHAT TO EXPECT
Tip-top tapas, conscientiously prepared and confidently presented.
AMBIENCE
Laid-back, informal and fun.
SERVICE
Prompt and cheery.
THE BOTTOM LINE
You can spend as little or as much as you want, but two diners can enjoy a similar selection of dishes to those detailed in this review for around £55, drinks not included.
DOWN THE HATCH
Wines by the glass start at £5.50 for 125ml.
GET UP AND BLOW
The tradition of sounding a horn in Ripon market place at 9pm every evening dates back more than 1,000 years. If you’ve never seen it, it’s well worth making the effort.
For more information about Manchega or to book a table, visit manchega.uk or call 01765 647554.
Images Helen Tabor
@thefleeceyorkshire 01748 343313
www.thefleeceyorkshire.co.uk
info@thefleeceyorkshire.co.uk The Fleece Hotel has reopened its 135-year-old doors and welcomes you through them. Experience timeless charm and modern comfort in one of Richmond’s most iconic buildings - Yorkshire’s perfect retreat for luxury stays, fine dining, and warm hospitality.
We offer a contemporary tasting menu experience, combining only the finest produce from the land, earth & sea into a purposefully designed epicurean adventure of luxury & provenance.
New complimentary service, up to 15 miles. We now offer a drop-off service if you dine on the tasting menu with wine pairing.
Bookings are now live.
To book please call 07938 708604 or email info@hansomrestaurant.co.uk
7-9 North End, Bedale, DL8 1AF | hansomrestaurant.co.uk
Welcome to The White Bear
A LUXURY INN, RESTAURANT AND PUB IN THE HEART OF MASHAM
There’s always a warm welcome awaiting you at The White Bear
High quality food, cooked to perfection using fresh, local free-range produce. New spring menus • Excellent selection of wines, craft beer and ales.
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
For reservations telephone 01969 622206
hsandpiper99@aol.com | sandpiperinn.co.uk
Rob, Claire, Joe and Millie welcome you to the newly refurbished Queens Head in Finghall.
With stunning views of Lower Wensleydale and a traditional yet modern interior, you can sit back and relax and enjoy delicious food in warm and welcoming surroundings.
Our stunning restaurant serves mouthwatering dishes and delicious Sunday roasts.
We are proud to use local produce and suppliers from nearby farms as well as o ering an array of spirits, ciders, wines and well-known local ales.
Tupgill Estate, situated in the heart of the Yorkshire Dales with 513 acres of glorious Yorkshire countryside, is home to e Saddle Room restaurant.
At e Saddle Room we believe passionately about sourcing our ingredients from really local suppliers and wherever possible within a 10-mile radius of the restaurant.
e Saddle Room also has 5★ rated accommodation with cottages and bed and breakfast rooms creating the perfect place to relax and unwind.
Make your Easter extraordinary, with our remarkable Lamb. Delicate, deep and complexly flavoured - delivered directly to you on a day of your choice.
Offering regeneratively farmed meat alongside our new artisan cheeses, we are on a mission to improve the planet’s health and benefit ours.
Visit our Farm Shop
Unit 2 Herriot Court, Leyburn Business Park, Leyburn, North Yorkshire, DL8 5QA
Join our movement: eattelfit.co.uk
FOOD NOTES
FOOD NEWS, EVENTS AND FABULOUS LOCAL PRODUCE
TOP TIER CAKES
Planning a wedding?
Your special day deserves very special confectionery. Luckily there’s an exceptional cake maker right here on your doorstep. For the last ten years The Flamingo Bakery in Northallerton has been creating exquisite bespoke luxury wedding cakes and personalised wedding favours. From classic fondant to rustic buttercream, they offer cakes of all styles and sizes – and which taste every bit as good as they look. If you’re not sure what kind of cake you want, there’s plenty of inspiration on their website. Just remember to place your order well in advance to avoid disappointment! theflamingobakery.com
LOVELY LAMB
Yorkshire Dales spring lamb is a gourmet delight, famous for its tenderness, taste and quality. And you won’t find better than EatTelfit’s grassfed, dry-aged lamb. EatTelfit is committed to regenerative farming, and the lamb it sells is reared slowly on diverse, sustainably managed pastures. This approach to production creates gorgeously delicate, deep and complex flavours in the meat. Equally importantly, it enhances animal welfare, protects the environment and promotes biodiversity. Buy online or pop into EatTelfit’s new shop in Leyburn Business Park. eattelfit.co.uk
RHUBARB, RHUBARB
The ‘Yorkshire Triangle’ south of Leeds is renowned for its uniquely flavoured forced rhubarb, and the fresh, sharp-sweet tang of these vivid pink stalks seems to capture the very essence of spring. No wonder so many top chefs are keen to showcase it when it’s in season! Yorkshire rhubarb, which you can find at Campbells of Leyburn, is delicious poached or baked. It adds a whole new dimension to crème brûlées, tarts and cheesecakes, not to mention savoury dishes – try it as an accompaniment to grilled mackerel, trout or even pork chops. campbellsofleyburn.co.uk
SPEAR TIME
When it comes to asparagus, fresher means tastier — that’s why British asparagus is so much nicer than foreign imports. And Yorkshire asparagus, available from Mainsgill Farm Shop, ranks amongst the country’s finest. The brief season for this gourmet treat runs from the end of April to the middle of June, so enjoy it while you can. Steamed, grilled or roasted, all that’s needed is a splash of olive oil or a dab of mayonnaise to create the perfect springtime starter. More adventurous cooks will want to experiment with asparagus pâté, asparagus soup and asparagus risotto. mainsgillfarm.co.uk
BAKE NO MISTAKE
Even amongst professionals, patisserie has the reputation of being the trickiest section of the kitchen. But don’t worry, you can learn the key techniques in just half a day by signing up for the ‘Baking, Desserts and Pastry’ course at Swinton Cookery School. It’s the perfect way to hone your skills and impress family and friends! A hands-on approach is encouraged, and all the ingredients and equipment you need will be provided. swintonestate.com/cookeryschool
CHOICE CHEESES
Based in Bedale, Posh Cheese specialises in artisan cheeses from across the UK, with a special emphasis on local cheeses made by small independent Yorkshire cheesemakers, from Coverdale and Cotherstone to Summerfields and Yoredale. The Posh Cheese stall can be found every week at Northallerton, Stokesley and Wetherby markets. Guarantee to get the cheeses you want by pre-ordering online, or have your order delivered to your door anywhere in the UK. poshcheese.com
FABULOUS FOWL
Poultry doesn’t have to taste bland. The chickens from Easingwold’s award-winning Herb Fed Ltd are the tastiest you’ll find – and the secret is in how they’re raised. Herb Fed give their pampered free-range birds a unique natural diet – no additives or growth promoters – rich in locally grown fresh herbs, including basil, parsley, chives, dill, thyme and tarragon. You can buy Herb Fed chickens from the butchery department at Campbells of Leyburn. campbellsofleyburn.co.uk
MARKET VALUES
Passionate about ‘field to fork’ eating? So are the folk at The Catton Kitchen. They sell fresh produce, sustainably grown in their polytunnels and outdoor beds at Catton, between Thirsk and Ripon. The Catton Kitchen also runs a charmingly rustic ‘brunch and takeaway shack’, cooking up delicious home-made grub to eat on the spot, and market garden meals to enjoy at home. It’s only open at weekends, but well worth the trip. thecattonkitchen.co.uk
CHEF’S TABLE
Nothing beats fresh English asparagus, and at Swinton Park they grow their own in the hotel’s beautiful four-acre walled garden.
Here Shaun Burke – formerly of Jersey’s Michelinstarred Atlantic Hotel and now Head Chef at Swinton Park’s Terrace Restaurant and Bar –shares his recipe for a luxurious asparagus velouté.
Walled Garden Asparagus and Wild Garlic Velouté, Jersey Royal Potato Salad, Poached Duck Egg, Parmesan Soldiers
For the asparagus velouté
8 asparagus spears, blanched and chilled in ice water
400g shredded asparagus
150g washed wild garlic
40g butter
pinch of bicarbonate of soda
500g vegetable stock
100g cream salt
lemon juice
For the potato salad
400g washed and cooked Jersey Royals
40g crème fraiche
1 shallot chopped chives
salt
lemon juice
For the Parmesan soldiers
8 brioche pieces, cut into soldiers
2 eggs
20g milk
20g Parmesan chopped chives vegetable oil
For the poached duck egg
4 duck eggs
2 litres water
250g white wine vinegar
Garnish
wild garlic leaves wilted in a pan with butter olive oil
Asparagus velouté
Snap and discard the ends of the asparagus. Finely shred the remainder of the asparagus. Add the butter to the pan and when foaming add the asparagus, pinch of salt and the bicarbonate of soda. Cook on a high heat stirring continuously for a couple of minutes.
Add the wild garlic, and wilt, followed by the vegetable stock and cream. Bring to the boil and blend immediately. Adjust the seasoning with salt and lemon juice.
Potato salad
Chop your cooked Jersey Royals into small pieces and mix with the crème fraiche, diced shallot, chopped chives, salt and lemon juice.
Parmesan soldiers
Whisk the eggs, half of the grated Parmesan, and milk. Generously mix the brioche into the egg mix, and pan fry on a medium heat in vegetable oil on all sides until caramelised. Finish with the rest of the parmesan on top and chopped chives.
Poached duck egg
Bring the water and white wine vinegar to the boil. Turn down the heat, crack the eggs into the water, and poach for 3 minutes.
To plate
Add your potato salad to the centre of the plate followed by the blanched asparagus dressed in olive oil. Place the poached egg on top followed by the wilted wild garlic leaves, and pour the velouté around. Serve with the Parmesan soldiers on the side.
FAMILY-RUN FINE FOOD AND WINE EMPORIUM
Discover the best food and drink in the Dales, sourced from the finest local artisan producers
Our award-winning store in Leyburn offers a vast range of mouth-watering surprises, including an extensive range of artisan cheeses from around the world, an unrivalled selection of fine wines and spirits and locally sourced quality fruit and vegetables. Our instore butchery boasts a wide range of succulent meat from local farmers and high quality ready-to-cook meals, and our delicatessen counter has an exceptional range of freshly baked pies and cooked meats.
A family-owned business making a difference, for over 150 years.
Wild garlic combined with hazelnuts gives this simple-tomake pesto a wonderfully distinctive flavour. Stir it into pasta primavera, spread it over chicken or fish before baking or use it as a tasty garnish for soups, such as sweet potato or carrot.
Dry-fry the hazelnuts in a heavy-based frying pan over a medium heat, stirring frequently, until golden brown. Set aside to cool, then finely grind.
If using a food processor, blitz the wild garlic into a paste. Add the ground hazelnuts and olive oil and briefly whizz together. Mix in the Parmesan cheese, then season with salt, bearing in mind the saltiness of the cheese.
If using a pestle and mortar, pound the wild garlic into a paste. Add in the ground hazelnuts and olive oil and pound to mix together. Mix in the Parmesan cheese, then season with salt.
If any of the pesto is left over, it can be stored in the fridge for up to 2 days; covering the surface with a thin layer of oil helps to preserve it. Alternatively, it can be frozen.
GO WILD
Garlic can transform and invigorate dishes. It’s also bursting with many health benefits, says Jenny Linford
ROAST GARLIC TARTIFLETTE
This classic French dish is a fine example of comfort food, with roast garlic adding a mellow richness to the indulgent layers of creamy sliced potatoes and melted cheese. Serve with a crisp green salad. Reblochon is the traditional cheese used in an authentic tartiflette, giving it a distinctive flavour and texture.
SERVES 4
1 tablespoon vegetable oil
1 onion, halved and finely sliced
100g pancetta or bacon, cubed
300ml crème fraîche or sour cream
300ml whole milk
3 sprigs of fresh thyme, leaves picked
3 roast garlic cloves, peeled and crushed to a paste
800g waxy potatoes, such as Charlottes, very finely sliced
1⁄2 Reblochon cheese, thinly sliced with rind left on salt and freshly ground black pepper
1.5-litre ovenproof dish, greased
Preheat oven to 200°C/Gas 6.
Heat the oil in a frying pan. Add the onion and fry, stirring often, until lightly browned and softened. Add the pancetta and fry, stirring, for 2–3 minutes.
In a large saucepan, mix together the crème fraîche, milk, thyme leaves and roast garlic paste. Season with salt and pepper. Bring to the boil and add the potato slices. Reduce the heat and simmer, covered, for 8 minutes. Mix in the fried pancetta and onion.
In a greased ovenproof dish, layer in a third of the crème fraîche and potato mixture. Top with a layer of Reblochon slices. Repeat the process, finishing with a layer of cheese.
Bake for 1 hour in the preheated oven until the potato slices are tender and the dish is golden brown.
Serve warm from the oven.
WILD GARLIC GOAT’S CHEESE FLAN
This stylish savoury tart, combining subtle goat’s cheese with earthy wild garlic, has a delicate, moist texture. Serve with a crisp-textured salad for a light meal.
First make the pastry case. Roll out the pastry dough on a lightly floured work surface, then line the greased flan tin/ quiche pan. Press it in firmly and prick the base several times to stop the pastry bubbling up. Line the case with a piece of parchment paper and fill with baking beans. Blind bake the pastry case for 15 minutes. Carefully remove the baking beans and paper and bake for a further 5 minutes. While the pastry is baking, lightly whisk together the eggs, egg yolk and crème fraîche. Stir in the wild garlic and season with grated nutmeg, salt and pepper.
Layer the goat’s cheese slices in the pastry case. Pour over the egg mixture. Bake for 40 minutes until risen and golden-brown. Serve warm or at room temperature.
ROAST GARLIC FISH PIE
This luxurious version of a fish pie, with its creamy filling contrasting with the savoury mash, is perfect for dinner parties.
SERVES 6
500ml good-quality fish stock
800g white fish fillet, skinned, cut into 4cm chunks
1.5kg floury potatoes, such as King Edwards, peeled and chopped into chunks a dash of milk
4 1⁄2 tablespoons butter
3 roast garlic cloves, peeled and mashed to a paste freshly grated nutmeg
1 shallot, finely chopped
40g plain flour
150ml double cream
2 tablespoons finely chopped parsley grated zest of 1⁄2 lemon
200g cooked peeled prawns
8 quail’s eggs, hard-boiled, shelled and halved
25g grated Cheddar cheese salt and freshly ground black pepper
In a large saucepan, bring the fish stock to the boil. Add in the fish and simmer for 2–3 minutes until cooked through. Strain, reserving the stock, and set the fish aside to cool.
Make the roast garlic mash. Boil the potatoes in salted boiling water until tender; drain. Add the milk, 1 tablespoon of the butter and the roast garlic paste and mash together well. Season with pepper and nutmeg to taste.
Make the sauce. Heat the remaining butter in a heavy-based saucepan. Add the shallot and fry gently for 1–2 minutes until softened. Mix in the flour and cook, stirring, for 1 minute. Gradually add the fish stock, stirring to incorporate the flour well and ensure a lump-free sauce. Bring to the boil, stirring until it thickens. Stir in the cream, parsley and lemon zest. Set aside to cool.
Preheat the oven to 200°C/Gas 6.
Place the cooked fish, peeled prawns and quail’s eggs in a large ovenproof dish. Pour over the sauce and gently fold together. Spread over the garlic mash in an even layer. Sprinkle with the Cheddar cheese.
Bake for 30–40 minutes in the preheated oven until golden brown and piping hot. Serve at once.
Recipes taken from Garlic by Jenny Linford, published by Ryland Peters & Small (£14.99).
Renowned food writer and chef Anna Hedworth’s colourful dishes celebrate the best of produce in season
BARBECUED ASPARAGUS WITH CARAMELISED ONIONS AND SUNFLOWER SEEDS
SLOW-ROAST LAMB SHOULDER WITH MINT, CUMIN AND FENUGREEK
SPRING CHICKEN PIE WITH WILD GARLIC AND ASPARAGUS
RASPBERRY AND RHUBARB PAVLOVA WITH ROSE CREAM AND PISTACHIO
BARBECUED ASPARAGUS WITH CARAMELISED ONIONS AND SUNFLOWER SEEDS
SERVES 4
2 bunches of asparagus, trimmed olive oil, for greasing salt fresh mint leaves, to serve FOR THE DRESSING
100g sunflower seeds
50ml olive oil, plus extra for frying
1 large onion, finely diced zest and juice of 1⁄2 unwaxed lemon
The first asparagus usually arrives around the same time that the weather allows you to get the barbecue out again, so they always seem such a treat in my mind. I’ll often be found stealing a few hot from the grill as they cook. When fresh and simply grilled they have a delicious sweetness to them. The key is to get a lovely char on the outside but keep some crunch and snap to the stem, so don’t leave them on too long.
Preheat your barbecue until good and hot. Toast the sunflower seeds in a dry frying pan until golden, then transfer to a tray and leave to cool. Heat a little olive oil in the same pan and add the onion. Slowly caramelise until translucent and golden, season with salt to taste and leave to cool.
Once cooled, combine the sunflower seeds, onions, lemon zest and juice in a bowl and cover with the 50ml of olive oil. This will keep in the fridge, covered or in a sealed jar, for weeks.
Lightly oil the asparagus spears and sprinkle with salt. Grill the spears on a hot barbecue or a cast-iron griddle over the hob, until they are starting to char all over, then spoon over the caramelised onions and seeds to serve. Garnish with lots of torn mint leaves.
SLOW-ROAST LAMB SHOULDER WITH MINT, CUMIN AND FENUGREEK
SERVES 6-8
1 whole lamb shoulder
1 onion, sliced
4 garlic cloves, crushed
1 litre chicken stock
a bunch of herbs – mint, tarragon, bay, parsley, thyme
125ml white wine
salt and pepper
FOR THE MARINADE
1 tsp cumin seeds
1 tsp coriander seeds
1⁄2 tsp fenugreek zest and juice of 1 unwaxed lemon
2 garlic cloves
small handful of coriander
small handful of mint
small handful of parsley
1⁄2 tsp chilli flakes
1 tbsp salt olive oil
We cook as many shoulders as we can fit in the oven each week, varying the way they are served from season to season, but this marinade is one of my favourites. The meat cooks slowly for about 6 hours, falling apart as it emerges from the oven.
Start by making the marinade. Toast the cumin seeds, coriander seeds and fenugreek in a dry frying pan, then grind to a powder in a spice grinder or using a pestle and mortar. Place in a blender with the rest of the marinade ingredients and enough olive oil to form a loose paste.
Take the lamb out of the fridge an hour before you want to cook it and rub all over with the marinade to form a generous layer.
Preheat the oven to 180°C fan/200°C/Gas 6. Scatter the onion and garlic cloves in a large roasting tin and place the lamb shoulder on top. Season with salt and pepper, then pour in enough stock to come halfway up the tin, add the bunch of herbs, and finally the wine. Cover with a layer of baking paper, then tightly seal with foil. Cook for 4–5 hours until the meat is falling apart.
Serve the lamb in the middle of the table. Serving this alongside salsa verde, dill tzatziki, some Little Gem with peas and mint and a bowl of roast paprika tomatoes would make a great feast.
Alternatives: Mutton or goat shoulder.
SPRING CHICKEN PIE
WITH WILD GARLIC AND ASPARAGUS
SERVES 6
FOR THE FILLING
1 whole chicken
1 leek, chopped
4 garlic cloves
3 onions, 1 chopped and 2 sliced into chunky rounds a few peppercorns
20g butter for the onions
250g asparagus, trimmed and chopped on the diagonal into 2.5cm pieces
handful of roughly chopped wild garlic, plus extra leaves and flowers to top the pie
handful of finely chopped tarragon salt and pepper
The Cook House Chicken Pie has been famous for some time, but this year I feel we upped it a notch by adding wild garlic to the mix, along with fresh asparagus and tarragon. The crowning glory is wild garlic leaves laid into the pastry top like a bouquet.
Put the whole chicken in a large stockpot with the leek, garlic, the chopped onion and some peppercorns. Fill the pan with cold water, bring it to the boil, then let it simmer very gently for 45 minutes, until the internal temperature of the chicken reaches 70°C if you have a temperature probe, or the juices run clear when you insert a skewer into the thigh.
Once done, transfer the chicken from the pot to a tray to rest and cool slightly. Reserve the stock.
While the chicken is poaching, melt the butter in a frying pan and gently cook the remaining 2 sliced onions until meltingly soft – about 30 minutes, I find.
For the pastry, add the flour, cubed butter, Parmesan, cayenne pepper and salt to a food processor and quickly pulse to a fine crumb. Add a teaspoon of cold water at a time until the pastry comes together – be careful not to make it too wet or it will be tough. Tip the dough onto a floured surface and use your hands to lightly bring it together into a ball, then wrap in cling film and put in the fridge for at least 30 minutes to rest.
When the chicken is cool enough to handle, shred the meat from the bone into pie-size chunks. Mingle the chicken, onions and asparagus together in a large pie dish approximately 30 x 25cm and season with salt and pepper.
continued overleaf
SPRING CHICKEN PIE WITH WILD GARLIC AND ASPARAGUS
continued
Now to make the white sauce. Melt the butter in a pan and add the flour, then whisk for a few minutes, allowing it to cook through until it smells biscuity. Start to whisk in the milk gradually – it will thicken up very quickly to start with, but just keep whisking and adding the milk a little at a time, letting it heat through between additions. It will continue to thicken as it gets hot. Once you have added all the milk, add a couple of ladlefuls of the reserved stock and let it heat through. You’re aiming for a silky sauce, about the thickness of cream. Finally, season the sauce with salt and pepper and stir through the chopped wild garlic and tarragon. Pour the sauce into the pie dish and mix until the chicken and vegetables are fully coated.
Preheat the oven to 190°C fan/210°C/Gas 6½ while you assemble the pie. Roll out the pastry on a floured surface until it is big enough to fit your pie dishit should be about 5mm thick. Beat the egg and brush a little around the edge of your dish. Then place the pastry over the pie dish, pressing on the edges so the pastry sticks to the dish. Trim off the excess pastry and crimp the edge using your finger and thumb in a pinching motion.
Brush the top of the pie with more beaten egg and lay whole wild garlic leaves and any flowers over the top as garnish. Brush them with the remaining egg and they will bake beautifully into your pastry. Bake the pie for 40 minutes until the pastry is golden all over and the filling is bubbling, then remove from the oven and allow it to rest for 15 minutes, giving it time to settle, before you dive in.
taken from Service by Anna Hedworth, published by Quadrille (£30).
RASPBERRY AND RHUBARB PAVLOVA WITH ROSE CREAM AND PISTACHIO
SERVES 6
FOR THE MERINGUE
3 egg whites (90g)
180g caster sugar
FOR THE RASPBERRY AND RHUBARB
500g rhubarb, sliced on the diagonal into 4cm long strips
200g raspberries
4 tbsp caster sugar
FOR THE CREAM
300ml double cream
1 tbsp icing sugar
1 drop rose essence
TO SERVE
toasted pistachio nuts, to decorate
This is a lovely springtime combination of flavours – sweet but tart raspberry and rhubarb, a hint of floral rose and rich savoury pistachios. Our pavlovas change flavour with the seasons, but this is one of the most popular by far.
Preheat the oven to 160°C fan/180°C/Gas 4. Lay the rhubarb in a baking tray in a single layer. Squeeze the raspberries over the top using your hands, then sprinkle over the caster sugar. Cover the tray with foil and bake for 15 minutes. Check the rhubarb is soft and take it out to cool once it is ready.
While the rhubarb is cooking, whisk the egg whites in a large bowl into stiff peaks and then slowly add the sugar, spoon by spoon, until it is fully incorporated, and the meringue is stiff.
Line a baking sheet with baking paper, sticking it to the tray with little dabs of meringue. Spread the meringue into a large disc on the tray, then dollop extra around the edge in peaks, as if you are making a crown.
When the rhubarb is out of the oven, turn the oven down to 140°C fan/160°C/Gas 3, and bake the meringue for 50 minutes, then turn off the oven, leaving the meringue inside to cool, for around an hour.
Whip the cream to soft peaks and add the icing sugar and rose essence – it shouldn’t be too sweet as the meringue is very sweet.
To assemble, spoon the cream over the centre of the meringue and between the peaks. Top with the fruit, letting it simply fall off the spoon, then finish with the pistachios. Go for drama, as tall as you dare.
FARM TO FORK
Farmers are crucial to keeping our country fed and nourished. You can make a difference by supporting local and buying from your local butchers and farm shop whenever you can. These dishes celebrate the best of British farming
Recipe by Tim Stephens
Humble by Nature
Preparation time: 15-20 MINUTES
Cooking time: 8 MINUTES
MAKES 2
3 free-range eggs
1 thick slice of white bread (for breadcrumbs)
240g free-range Berkshire sausage meat
10g pork and leek sausage seasoning
A dusting of flour
Cooking oil (enough to cover your Scotch eggs in the pan)
PORK AND LEEK SCOTCH EGGS
I do love a Scotch egg, so when I was asked to contribute a recipe it was the ideal opportunity to share my homemade version. Made with our own free-range award-winning Berkshire sausage meat and free-range eggs, they are a delicious snack and surprisingly easy to make.
Bring a pan of water to the boil and boil 2 of the eggs for 5-6 minutes, depending on how runny you like your yolks. Crack the remaining egg into a bowl and whisk, then blitz the white bread into crumbs. Combine the sausage meat with the seasoning until well mixed.
Start to heat the oil slowly in a large, deep pan. When the boiled eggs are done, let them cool slightly before peeling off the shells. Roll out the seasoned sausage meat on a lightly floured board and form 2 oval shapes. Carefully wrap the peeled eggs in the sausage meat, making sure not to leave any gaps. Brush the Scotch eggs with beaten egg and then roll in the breadcrumbs until coated.
Now test the oil temperature, either using a kitchen thermometer (the ideal temperature is 145°C) or by placing a small cube of bread, which should brown in 45 seconds, in the oil.
Once the oil has reached the required temperature, carefully place the Scotch eggs into the pan and deep-fry them for 7-8 minutes. This should give you a crispy golden egg with a slightly runny yolk.
Tip: Don’t let your oil get too hot or the coating will burn and the meat will be undercooked. If you are worried about undercooking the Scotch eggs, place them in a hot oven for a few minutes after frying.
I enjoy my Scotch eggs best with a chunk of homemade bread, some strong cheese and my favourite pickle, or equally with homemade chunky chips.
Recipe by Geeti Singh-Watson
The Bull Inn organic pub
Preparation time: 30 MINUTES
Cooking time: 30 MINUTES
SERVES 4
FOR THE PURÉE
4 large potatoes (around 800-900g)
800ml full-fat milk
4 cloves of garlic
1 bay leaf
300g hazelnuts
3 lemons, juiced (around 75ml)
150ml olive oil
Salt and pepper
FOR THE PICADA
1 red chilli, deseeded
1 clove of garlic
2½ tbsp olive oil
2 tsp sherry vinegar
Good pinch of sea salt flakes
TO FINISH
2 large cauliflowers
Sunflower oil
Sprig of thyme
Knob of butter
Salt and pepper
100g rainbow chard
100g goat’s curd
Lemon juice
ROASTED CAULIFLOWER WITH POTATO PURÉE, HAZELNUT PICADA, RAINBOW CHARD AND GOAT’S CURD
This recipe came about because at The Bull Inn we believe in making vegetables a standout in any dish.
Start with your potato and hazelnut purée. Peel and wash the potatoes, cut them into small chunks and place in a saucepan with the milk, garlic cloves and bay leaf. Bring to a simmer and cook until the potatoes are soft. Meanwhile, toast the hazelnuts in the oven at 180°C until golden (4-6 minutes should be about right). Allow them to cool and then use a tea towel to rub the skins off. Take 250g of your toasted hazelnuts, reserving the rest for the picada, and blend or crush them with a rolling pin into a fine powder. Make sure the hazelnuts are completely cool before doing this, as if they are still warm you will release the natural oils and make a paste rather than a powder.
Once cooked, drain the potatoes and reserve the infused milk, discarding the bay leaf. Put the potatoes and garlic back into the pan with the lemon juice and olive oil, then add the warm milk a little at a time while using a stick blender to create a nice smooth purée. Use a spoon to fold the hazelnut powder through the purée, giving it a nice nutty texture, then add salt and pepper to taste. Set aside.
For the picada, chop the remaining 50g of toasted hazelnuts into a chunky texture. Finely dice the chilli and garlic, then combine these and the hazelnuts with the olive oil, sherry vinegar and salt. Mix well and set aside.
Preheat your oven to 200°C. Cut the cauliflower into large florets, then halve each one so there is a flat side. Pan fry the florets cut side down in a smoking hot ovenproof frying pan with a splash of sunflower oil, until they have a nice caramelisation. Flip the florets over, add the thyme and butter, season with salt to taste and then finish in the preheated oven for about 8 minutes, so that the cauliflower retains some bite. Meanwhile, reheat your potato purée and gently wilt the chard in a pan with a knob of butter, splash of lemon juice, salt and pepper to taste.
To serve, assemble all the elements on your plate with the purée on the bottom followed by the roasted cauliflower and wilted chard, finished with generous amounts of the picada and goat’s curd.
Recipe by Jimmy Doherty
Jimmy’s Farm, TV presenter
Preparation time: 30 MINUTES
Cooking time: 2 HOURS
SERVES 4
1kg pork belly, skin on
50ml gin
2 tbsp juniper berries
1 tbsp rock salt (we use Maldon)
1 tbsp black pepper
1 lime, zested
30ml rapeseed oil
1 hispi cabbage
50g butter
300ml vegetable stock
200ml pork stock
100ml double cream
1 tbsp cornflour
CRISPY PORK BELLY, BRAISED HISPI AND JUNIPER
I absolutely love this delicious recipe. If you can, I recommend getting the pork belly from a local butcher. You will be able to tell the difference in the meat; its rich variety of flavour comes from a good life, and you’ll be supporting local farmers just like me.
Preheat the oven to 130°C. Score the skin of the pork belly, place it in a tray, and pour over the gin. Crush the juniper berries, rock salt and black pepper, then rub this mixture into the skin with the lime zest and rapeseed oil. Place the pork in the preheated oven for 1 hour 30 minutes. Cooking it slowly allows the fat to render and keep the meat soft, while the skin will be crisp.
Meanwhile, remove the outer leaves of the cabbage and cut it into quarters, ensuring the root remains intact as this will hold it together. Fry both sides of the cabbage in a pan with a little oil and butter on a medium heat until they have a nice colour, then transfer to a tray and pour in the vegetable stock. Place the tray in the oven to cook for 20 minutes until soft.
After the pork has been in for 90 minutes, turn the oven up to 190°C and continue cooking for 30 minutes to crisp up the skin. Remove the pork belly from the tray, pour off any excess fat, add the pork stock and heat gently to loosen up the juices. Stir in the cream and cornflour, then bring to the boil and simmer for 2 minutes.
Cut the pork belly into 4 pieces with a serrated knife, then drizzle with the creamy sauce, avoiding the crackling as you’ll want it to stay crisp. Serve with the cabbage and your favourite potatoes (I prefer a fondant or bubble and squeak). A good piece of meat will always speak for itself, and only needs a simple accompaniment to make it shine.
Recipe by Tim Mead Yeo Valley Organic
Preparation time: 30 MINUTES PLUS AT LEAST 1 HOUR CHILLING
Cooking time: 35 MINUTES SERVES 8
Olive oil
1kg fillet of beef
Yeo Valley Organic unsalted butter
1 pack of ready-rolled puff pastry
8 slices of Parma ham
1 tbsp chopped fresh parsley
1 tbsp chopped fresh coriander
1 free-range egg
1 tbsp Yeo Valley Organic milk
FOR THE CHIMICHURRI BUTTER
1 block of Yeo Valley Organic unsalted butter, at room temperature
½ small bunch each of fresh coriander, parsley and thyme
2 cloves of garlic, peeled
1 tsp chilli flakes
Salt, to taste
HERBY BEEF WELLINGTON WITH CHIMICHURRI BUTTER
There’s no better way to celebrate a delicious piece of beef than in a Wellington, and we’ve given this one a twist. It’s worth getting the best meat you can; we love to know where our meat is from and we’re lucky to have our own organic grass-fed mob grazed beef cattle.
FOR THE WELLINGTON
Heat a generous drizzle of olive oil in a large frying pan on a high heat and sear the beef all over. Add a large knob of butter and baste the beef once melted. Leave the seared beef fillet in the fridge to cool while you prepare the rest of the ingredients. Place the ready-rolled pastry on a floured surface and gently roll it slightly bigger. Lay the slices of Parma ham on the pastry with the edges slightly overlapping, leaving a border around the edge. Sprinkle the herbs on top, then lay the beef fillet in the centre.
Beat the egg with the milk in a small bowl and use this to brush the uncovered pastry. Fold the pastry over the beef and then roll it over until you get a seam at the base of the Wellington. Tuck the sides under and then brush the pastry with more egg wash to coat all over. Chill the Wellington in the fridge for at least an hour, or even overnight.
FOR THE CHIMICHURRI BUTTER
Combine all the ingredients in a blender, adding more or less chilli depending on your heat preference! Roll the butter into a sausage shape using a sheet of cling film, then chill in the fridge for at least an hour.
To cook the Wellington, preheat the oven to 200°C and transfer it straight from the fridge to a baking tray, then place in the hot oven to cook for 30-35 minutes. Leave the Wellington to rest for at least 15 minutes once done, then serve with slices of the chimichurri butter, your favourite salad and roasted beetroots.
Recipe by E. Oldroyd and Sons
Yorkshire Forced Rhubarb
Preparation time: 30 MINUTES, PLUS CHILLING OVERNIGHT
Cooking time: 30 MINUTES
SERVES 6
FOR THE PANNA COTTA
6 sheets of leaf gelatine
600ml single cream
300ml double cream
85g caster sugar
1 tbsp vanilla extract
FOR THE RHUBARB TOPPING
2 sheets of leaf gelatine
800g forced rhubarb
85ml pure orange juice
85g caster sugar
Mint sprigs or edible flowers, to garnish
Recipes taken from For the Love of the Land II compiled by Jenny Jefferies, published by Meze Publishing (£22).
JANET’S RHUBARB PANNA COTTA
You will require six glass dishes for this recipe, which makes the pink and cream colours look delightful. I prefer to leave the panna cotta in the dishes, preventing any mishaps when serving. If you do want to turn them out, don’t forget to grease the dishes beforehand.
FOR THE PANNA COTTA
Soak the gelatine leaves in a small bowl of cold water for about 10 minutes until soft. Meanwhile, combine the creams and sugar for the panna cotta in a saucepan over a medium heat. Bring to the boil, stirring gently until the sugar has dissolved. Remove from the heat just as it starts to boil.
Remove the gelatine leaves from the water, squeezing gently to remove excess liquid, then add them to the warm cream and stir until completely dissolved. Stir in the vanilla extract, then pour the mixture into a large jug (this makes it easier to fill the dishes). Pour the panna cotta mixture carefully into your 6 glass dishes, leaving enough room for the rhubarb topping.
Allow to cool for around 30 minutes before covering with cling film and chilling the dishes in the fridge overnight. The panna cotta should be set and firm to the touch.
FOR THE RHUBARB TOPPING
Soak the gelatine leaves in a small bowl of cold water for about 10 minutes until soft. Meanwhile, wipe the rhubarb with damp kitchen roll to clean it and then cut into small chunks. If you’re making this in summer, use 400g of outdoor rhubarb and 400g of hulled and sliced British strawberries for great colour and a lovely tangy flavour.
In a pan, combine the orange juice (for a special occasion, try replacing this with sparkling wine) with the sugar and then add the rhubarb chunks. Simmer gently until the sugar has dissolved and the rhubarb is cooked, then squeeze out the soaked gelatine leaves and stir them into the pan until completely dissolved. Transfer the rhubarb mixture to a glass bowl and cover with cling film.
Once the panna cotta has set firm, carefully spoon over the cooled rhubarb mixture and smooth out. Finish with a sprig of fresh mint or edible flower placed on top before serving.
A SLICE OF SUNSHINE
Much of the joy of cooking is in the preparation and in the reward of a dish that you have created yourself, no matter how simple, says Maxine Clark
Spinach and ricotta timbales with sun-dried tomatoes, olives, capers and herbs
Creamy tomato and bread soup with basil oil
spinach
and ricotta
timbales with sun-dried tomatoes, olives, capers and herbs
These are little savoury cheesecake towers, served warm with a drizzle of olive oil or a small spoonful of a very rich tomato sauce. I always strain the ricotta for this, as it makes the mixture lighter. Beat the eggs into the cheese very well for even more lightness, and watch out for seasoning, as the capers and olives are quite salty.
Serves 6
10 sun-dried (or sun-blushed) tomatoes in oil, drained
250g fresh leaf spinach
500g fresh ricotta cheese, well drained
3 large eggs, beaten
12 oven-dried (Greek-style) black olives, pitted and chopped
2 tablespoons freshly chopped basil or oregano
2 tablespoons salted capers, rinsed and chopped, plus extra whole capers to serve freshly grated nutmeg
sea salt and freshly ground black pepper
olive oil or fresh tomato sauce, to serve
6 dariole moulds or 125-ml ramekins, generously buttered
Preheat the oven to 190°C/Gas 5.
Put a sun-dried tomato in the bottom of each mould or ramekin. Thinly slice the remaining sundried tomatoes.
To prepare the spinach, remove the tough stems from the leaves, then wash the leaves really well and put them in a saucepan while still wet. Cook until the leaves wilt, then plunge into cold water. Drain very well and squeeze to extract any excess moisture. Loosen the leaves slightly.
Push the ricotta through a fine-mesh sieve or mouli to make it fluffy, then beat in the eggs. Lightly stir in the drained, wilted spinach, sliced sun-dried tomatoes, olives, basil and capers. Season to taste with salt, pepper and nutmeg. Spoon the ricotta mixture into the prepared moulds and level, then place on a baking sheet.
Bake in the preheated oven for 20 minutes until almost set and a little puffed. Remove from the oven and let cool slightly. Turn out onto small plates, then serve at room temperature with extra capers and a drizzle of olive oil or a spoonful of fresh tomato sauce.
creamy tomato and bread soup with basil oil
This soup is only as good as its ingredients – great tomatoes, good bread and wonderful green olive oil. This is one of the most comforting soups on earth and has its origins in peasant thriftiness. Leftover bread is never thrown away in Tuscany, as there is always a use for it.
Serves 6
1.5 litres vegetable, chicken or beef stock
4 tablespoons extra virgin olive oil
1 onion, chopped
1.2kg very ripe, soft tomatoes, chopped
300g stale white bread, crusts removed and thinly sliced or made into breadcrumbs
3 garlic cloves, crushed
125g freshly grated Parmesan cheese, plus extra to serve sea salt and freshly ground black pepper
basil and rocket oil:
150ml extra virgin olive oil
3 tablespoons freshly chopped basil
3 tablespoons chopped rocket
Heat the stock slowly in a large saucepan. Meanwhile, heat the oil in a separate large saucepan, add the onion and tomatoes, and fry over a gentle heat for 10 minutes until soft. Push the mixture through a mouli or sieve, and stir into the stock. Add the bread and garlic. Cover and simmer gently for about 45 minutes until thick and creamy, giving a good whisk every now and then to break up the bread. Watch out, as this soup can catch on the bottom of the pan.
To make the basil and rocket oil, process the olive oil, basil and rocket in a food processor or blender until completely smooth, then pour through a fine sieve, if necessary. Stir the Parmesan into the soup and season to taste with salt and pepper.
Ladle the soup into bowls, drizzle each serving with 2 tablespoons basil and rocket oil, and serve hot, warm or cold (but never chilled). Serve extra Parmesan separately.
1 2
Redolent of early morning markets in Florence where porchetta (whole pigs stuffed with herbs and roasted overnight in wood-fired ovens) is sold sliced and crammed into huge buns as a morning snack. The pan juices make divine gravy.
Serves 6
4 large garlic cloves
4 tablespoons finely chopped rosemary
a bunch of long rosemary sprigs
1.75kg loin of pork on the bone
450ml dry white wine
extra virgin olive oil, for rubbing and frying
sea salt and freshly ground
black pepper
kitchen string
pork loin roasted with rosemary and garlic
Make a paste of the garlic, chopped rosemary, at least ½ teaspoon of salt and some pepper in a food processor or spice mill. Set aside.
(1) Using a sharp knife, release the meat from the top of the rib bones working down to the base. (2) Make a deep cut through the eye of the loin. (3) Rub the garlic paste into the cut surfaces of the meat. (4) Close the meat back onto the bone and tie up neatly with kitchen string. (5) Tuck some of the long sprigs of rosemary under the string and along its length. Weigh the meat and calculate the cooking time: 25 minutes per 450 g, plus a final 25 minutes. At this stage, you can wrap it and leave it in the refrigerator for several hours to develop the flavour. When ready to cook, preheat the oven to 230°C/Gas 8.
Unwrap the pork and bring it to room temperature. Set the joint in a roasting pan and tuck the remaining rosemary sprigs underneath. Season. Roast for 20 minutes, then reduce the heat to 190°C/Gas 5 and (6) pour half the wine over the joint. Roast for the remaining calculated time, basting the pork with wine every 20 minutes. When cooked, let the pork rest in a warm place for 15 minutes, then carve into thick slices to serve.
panna cotta with candied orange peel
The secret of a great panna cotta is in the wobble. Panna cotta means ‘cooked or scalded cream’ and is said to have originated in Piedmont or Lombardy, where the cream and milk are very rich.
Serves 6
500ml double cream
300ml full-fat milk
50g caster sugar
1 vanilla pod, split 3 leaves of gelatine or 3 teaspoons powdered gelatine*
candied orange peel:
2 unwaxed oranges
50g caster sugar
6 moulds, about ½ cup each
*Panna cotta must be wobbly. However, if you are nervous about turning them out, use 4 leaves or teaspoons of gelatine.
To make the panna cotta, put the cream, milk and sugar into a saucepan. Scrape in the vanilla seeds, then bring to the boil. Crumble or sprinkle the gelatine into the cream mixture and stir until dissolved. Pour through a strainer. Cool, then place in the refrigerator until it is JUST beginning to thicken. At this stage, stir the cream briskly to distribute the vanilla seeds. Pour into the 6 individual moulds, set on a tray and refrigerate for at least 5 hours, or until set.
To make the candied peel, remove the peel from the oranges with a sharp vegetable peeler (removing any bitter white pith with a knife afterwards). Cut the peel into long, fine shreds. Bring a small pan of water to the boil and blanch the shreds for 1 minute, then drain and refresh in cold water. Put the sugar and 100ml water into a small pan and stir until dissolved. Add the orange shreds and bring to a rolling boil. Boil for 2–3 minutes, then strain the shreds through a sieve, reserving the syrup, and tip onto a plate to cool. Before they cool too much, use your fingers to separate the shreds out a little so that they don’t stick together.
When ready to serve, press the top of the panna cottas and gently pull away from the edge of the mould – this breaks the air lock and they should drop out easily. If they don’t want to come out, you’ll need to dip each mould very briefly into warm water (be warned they will melt if the dipping water is too hot) and then invert onto the plate. Give the mould a good shake; the panna cotta should drop out.
Decorate each panna cotta with the candied orange shreds and a spoonful of the reserved orange-infused syrup.
Cundall Manor School has a new headmaster. He explains his vision for the future – and how teaching in the foothills of the Himalayas has changed his perspective on education.
HOW HAS INDEPENDENT EDUCATION CHANGED SINCE YOU STARTED TEACHING?
ntil last December Simon Weale was Director of Bishop Cotton School in Shimla – one of Asia’s oldest and most prestigious boys’ boarding schools – in the mountainous northern Indian state of Himachal Pradesh.
Just a few short weeks later Simon is settling into a new role as headmaster at Cundall Manor, a co-educational independent day and boarding school for 2- to 16-year-olds set in 28 acres of picturesque grounds just south of Thirsk. He took a few minutes out of his busy schedule to answer some of our questions.
WHAT HAVE YOU LEARNED FROM THE TIME YOU SPENT IN INDIA?
“Working in India for five years was a wonderful experience. I discovered a huge amount about the country, and got to understand why it is such an economic powerhouse. Indian parents buy into education as a way of transforming their children’s lives, and the sheer ‘get up and go’ of Indian education is really impressive.
“Spending time abroad definitely puts your own country in perspective. Nowadays in England there seems to be a general sense of gloom and pessimism, although there really shouldn’t be. We need to celebrate the things we do well – and that includes, of course, our independent education sector.”
“Since I took up my first teaching job in 1990 the independent sector has become much more professional, adapting and embracing the very best practices from the state sector in the UK and from around the world. Our safeguarding is better, our use of data to chart progress has improved, and our understanding of teaching strategies is so much deeper.”
WHAT DREW YOU TO CUNDALL MANOR SCHOOL?
“I was especially impressed by the holistic, valuesdriven approach to every aspect of education here. It’s an approach that is designed to develop qualities that will sustain children throughout their lives: resilience, self-confidence, emotional intelligence, the ability to be principled and self-motivated. Rather than being driven solely by league tables we want to be turning out decent, kind people who will contribute fully to society.
“Like Shebbear College in Devon, where I was head for six years before I went to India, Cundall Manor is a co-educational school in a beautiful rural setting. Our relatively small size allows for a real sense of community – everybody knows each other, and the school has an informality and innocence about it.
“Cundall also has excellent teacher–pupil ratios, which is hugely important. In a small-class environment like ours, every child gets a lot of attention and support from their teacher.”
WHAT ARE YOUR PLANS FOR CUNDALL MANOR?
“As a newcomer, my immediate priority is to get to know everyone and to fully understand the workings of the school so that I can start building on the fantastic work already being done here.
“Looking to the future, I’m keen to explore how we can integrate AI into our teaching. Obviously, a traditional task like ‘go away and write an essay’ now takes a matter of seconds with ChatGPT, so we need to look at how teachers and pupils can use AI in a more creative way.
“I also believe that we should be looking to increase our boarding offering. Boarding in general took a big hit during Covid, and at present we’re mainly a day school with only a small number of boarders, 30 or so. We definitely have the potential to develop in that direction.”
WHAT DO YOU SEE AS YOUR BIGGEST CHALLENGE?
“The main challenge for pretty much all independent schools at the moment is to combat the current government’s imposition of 20% VAT on private school fees.
“My Indian friends are frankly astonished by the idea that you would put a purchase tax on our independent education system – a world-class product. But we’ll need to reset and build a robust financial model for the future. Arguably, independent schools have become too expensive across the board, so we need to find ways to make private education more affordable.”
WHAT PART OF THE SCHOOL DAY DO YOU ENJOY MOST?
“I’ve got a keen personal interest in sport, (he gained three blues for cricket at Oxford), and as well as achieving excellent academic outcomes Cundall Manor has always had a very strong sporting reputation. Sports are almost always being played here in the afternoon – the majority of our academic teaching is done in the morning – and one of my favourite things is being out on the sports field on a sunny afternoon.”
WHICH YEAR GROUP DO YOU MOST ENJOY TEACHING?
“I graduated in Modern History, and most of my teaching experience has been with pupils of 14 and above. I think my rather dry sense of humour has been important there – it’s a big help when you’re dealing with a class of stroppy teenagers!
“That said, someone who can teach Year 1 and Year 2 pupils has my utmost admiration, and I always enjoy Fridays when I go and spend time with our Nursery and Pre-Prep children.”
For more information about Cundall Manor School, visit cundallmanorschool.com
Escape to a world of elegance at
Nestled amidst the picturesque North Yorkshire countryside, our stunning estate has been synonymous with luxury since it was established in 1978.
Set in 200 beautiful acres, this independently owned hotel boasts sophisticated design and grandeur at every turn, with 60 elegant rooms and suites. Indulge in exceptional, experiential dining. Stay and play on the newly refurbished 18-hole golf course, with our new luxury spa due to open later this year.
Treat yourself to a luxurious spring getaway including Cream Tea on arrival, stroll through our charming estate, enjoy delightful garden games, a peaceful night’s sleep in a sumptuous bedroom and a hearty English breakfast the following morning. From £98 per room!
To view our latest o ers, please follow the link via the QR code.
Aldwark, Alne, York YO61 1UF T: 01347 838 146 www.aldwarkmanorestate.co.uk
Taxidermy
reserving animals or parts of animals is an art that dates back at least as far as ancient Egypt, but modern taxidermy – in which the subjects are posed in lifelike, and often dramatic, arrangements – first became popular in Victorian times.
Newcastle-born naturalist and ornithologist John Hancock, after whom the city’s Hancock Museum is named, is considered to be the father of modern taxidermy. His series of stuffed birds attracted a huge amount of attention at the 1851 Great Exhibition, and started a craze.
Soon, owning a display of taxidermy – the more colourful and unusual the better – became a status symbol for Britain’s expanding middle classes, explains Robbie Bright, Natural History and Taxidermy Specialist at Tennants in Leyburn. And although interest in taxidermy waned in the 1950s, it has been very much on the up again since the early 2000s.
STUFF IT
“There’s a new breed of taxidermy collectors, a younger crowd,” says Robbie. “The more discerning buyers nowadays tend to be in the mid-20s to 40s age range, and I would say that at least 60% of them are women. There’s a similar demographic amongst taxidermists themselves: these days there are actually more female taxidermists in the UK than male ones.
“By the way, it’s a common misconception about modern taxidermy that everything that’s mounted is killed purposely. There are very strict laws preventing the killing of certain birds and animals, which all reputable taxidermists adhere to. Many specimens are killed as the result of window strikes or collisions with road traffic. In my opinion, if you find a rare falcon that has been killed by colliding with a vehicle, then it’s far better to preserve it as a thing of beauty – and perhaps also an educational resource – than to simply dispose of it.”
A cased pair of card-playing red squirrels, modern. Tennants auction estimate: £150 to £250.
A pair of bullfinches, late 20th century. Tennants auction estimate: £120 to £180.
A wall-cased European kingfisher, dated 2024, by AJ Armitstead.
Tennants auction estimate: £250 to £350.
stuffed birds attracted a huge amount of attention at the 1851 Great Exhibition
A Himalayan monal, circa 1870–1900. Tennants auction estimate: £400 to £600.
A cased common roach, dated October 1935, by John Cooper & Sons. Tennants auction estimate: £500 to £700.
A six-banded armadillo, early–mid 20th century. Tennants auction estimate: £300 to £400.
“Modern buyers are often very particular about the way they theme their collections. Some only want cased fish or tropical birds, whereas others focus on British songbirds or African game trophies.
“Anthropomorphic taxidermy – foxes dressed as hunters, squirrels playing cards and so on – was very popular in Victorian times, and it is still very popular today. Buyers are always on the lookout for anything strange or colourful. They love pieces like these because they make great talking points!”
FOR THE RECORD
“There are also many collectors who focus on specific Victorian and Edwardian taxidermists such as Rowland Ward or Peter Spicer – and on specific modern taxidermists too.
“In fact, we have some top-notch taxidermists living locally, including Tony Armitstead in Darlington. Tony’s pieces are highly sought after, and it’s not hard to see why when you look at them. We have a very eyecatching kingfisher coming up for sale in our Natural History & Taxidermy auction on 16 April; it’s a real work of art.”
“Tennants is the only UK auctioneer to hold regular dedicated Natural History and Taxidermy sales, and in 2023 we set a world auction record for a piece of taxidermy when a Victorian cased pair of extinct New Zealand huia birds sold for £220,000.
“The previous record, the record we beat, was for cowboy film star Roy Roger’s horse Trigger. It was stuffed and mounted after it died, and in 2010 it was bought by a cable TV station for $266,500 – equivalent to £172,000 at the time.
“Taxidermy has been strong at auction for the last seven or eight years, but it has plateaued now and it’s a buyer’s market – in other words, you can acquire top-quality items at very sensible prices. So, if you’re thinking of starting a taxidermy collection, now is definitely a good time to do it!”
For more information about Tennants Auctioneers, or to arrange a valuation, visit tennants.co.uk or call 01969 623780.
North American coyote, modern. Tennants auction estimate: £300 to £400.
Some
satis
ed clients for over 25 years
Swinton Park Estate
Mainsgill Farm Shop
Holme Design
Dovetail Interiors Tennants Auctioneers
Hudspeth Flooring
Milners of Leyburn
Breakaway
Some sensational holiday destinations and once-in-a-lifetime adventures.
Taormina, Sicily
The Magical Maldives
Feeling stressed out? For peace and relaxation, you won’t find a long-haul destination to beat the Maldives, a collection of more than a thousand coral islands set in the gently lapping turquoise waters of the Indian Ocean.
Every Maldives resort – most of which are private islands – offers its own unique combination of facilities. Whether it’s spas or snorkelling, golf or gourmet dining, socialising or solitude, you’ll find something right up your street.
And whichever resort you opt for, you’re guaranteed tropical sunshine, gorgeous sandy beaches, sensational sunsets and fantastic fresh seafood cooked with fragrant spices.
New York, New York
It’s big and brash and you’ve seen its stunning streetscapes in dozens of movies, but nothing prepares you for the sheer exhilaration of being in New York.
There’s a seemingly limitless variety of things to see and do. Take in a Broadway show, or explore a wealth of exquisite artworks at The Metropolitan Museum of Art. Enjoy iconic views of the city skyline from the Staten Island ferry or the Brooklyn bridge. Picnic in Central Park, or choose from thousands of restaurants representing virtually every cuisine in the world.
If the Big Apple isn’t already on your bucket list, it should be!
Sizzling Sicily
With its unique blend of history, culture and natural beauty, Sicily is a year-round holiday destination that punches well above its weight. And with extra flights from the North to Catania and Palermo it’s easier to get there than ever.
The island’s natural landscapes – dominated by Mount Etna – are breathtaking, and its rich history is evident in cultural treasures ranging from Ancient Greek temples to Baroque palaces.
And then of course there’s the island’s vibrant dining scene. Sample savoury specialities such as arancini and panelle; tuck into sweet, succulent pastries; and enjoy world-famous wines like Nero d’Avola and Marsala.
Awesome Antarctica
For a once-in-a-lifetime adventure, what could be better than taking a cruise to Antarctica, the remotest and most aweinspiring destination on Earth?
This frozen wilderness at the bottom of the world is an eerie landscape like none other, with enormous icebergs, mile-high glaciers, and jagged, snow-covered mountain peaks.
And then there’s the wildlife: soaring albatrosses and petrels, massive humpback whales and orcas, elephant and leopard seals and – highlight of the experience for most visitors – thousands upon thousands of penguins, from the tiny, comical Adélie to the large and stately Emperor.
For more great holiday ideas, visit The Travel Lounge at 11 Market Place, Bedale. Alternatively, call 01677 427358 or email sales@thetravellounge.co.uk
THE TRAVEL LOUNGE IS RENOWNED FOR ITS EXCELLENT SERVICE AND COMPETITIVE PRICES.
Our friendly expert team are second to none and use their extensive knowledge to create the perfect holiday, just for you.
Our in-depth experience and proven high levels of service are supported by the financial security of being fully ABTA-bonded.
Our friendly retirement village offers the choice of independently owned retirement properties alongside supported apartments and luxury care services, all situated in a beautiful award-winning 45-acre estate Facebook | Instagram | X | LinkedIn @mhretirement
To find out more call us on 01325 332 207, visit www.mhrv.co.uk or scan the QR code above
Middleton Hall Retirement Village, Middleton St. George, Darlington, Co. Durham DL2 1HA
Listen up
Delaying taking a hearing test can be a big mistake, says Yan Zhang-Wells.
ypically our patients will have experienced signs of deterioration in their hearing between five and ten years before they actually walk through our door,” says Yan Zhang-Wells of Hear & Now, an awardwinning, independent, family-run hearing healthcare practice in Ripon.
And that lengthy delay is ill-advised. Early intervention can vastly improve a person’s quality of life – and help prevent worse problems further down the line. So why do people put off getting a hearing test for so long? It’s usually down to a combination of factors, explains Yan.
For one thing, hearing loss often develops gradually, so people may not notice it until the problem has become quite serious. It’s also easy to blame your poor hearing on external factors: the person you’re talking to is mumbling; the TV’s volume isn’t set high enough.
Then there’s the fact that people associate hearing loss with ageing and don’t want to admit to themselves that they’re getting older. “Patients tend to go through a denial stage,” says Yan. “Emotionally it takes them a while to accept they might need help. Often it’s family or friends who push them into finally making an appointment for a hearing assessment.”
Also, many of us don’t like the thought of being seen to be using a hearing aid – despite the fact that, as Yan says, “being unable to hear properly is actually far more noticeable than wearing a hearing aid”.
A SOUND INVESTMENT
Part of the stigma attached to hearing aids is down to the fact that it’s not widely appreciated just how small and sophisticated these devices have become.
Thanks to technological advances, today’s ‘behind the ear’ aids are remarkably discreet; ‘in the ear’ aids are less noticeable still, and ‘in the canal’ hearing aids are virtually invisible. And make no mistake, these tiny devices are jam-packed with functionality. In the old days, hearing aids simply made everything louder, but modern ones are programmed to focus on the specific sounds you want to hear whilst reducing background noise. They can adapt flexibly to changing conditions, automatically maximising your hearing in a variety of different environments. Modern hearing aids can also direct-stream mobile phone calls, music and TV, and even monitor your blood pressure and heart rate.
Hear & Now works directly with all the major hearing aid manufacturers, including Widex, Phonack and Starkey. “Different manufacturers have different strengths,” says Yan. “For example, some offer particularly naturalistic sound; some are better for patients with mild-to-moderate hearing loss; others are more suitable for cases of profound hearing loss. We aren’t committed to any one manufacturer, so we can give patients objective recommendations about what will suit them best.”
Given how radically a modern hearing aid can transform your life, there’s simply no excuse to delay having a hearing assessment. On the contrary, there’s every reason to take immediate action, says Yan. Scientists have demonstrated a clear link between untreated hearing loss and the risk of developing dementia. What’s more, the longer you leave hearing loss untreated, the more the brain loses its ability to interpret sound, making the long-term outlook gloomier. Most of us already appreciate the need to check our eyesight regularly – but checking your hearing is just as important.
It may even turn out that your hearing issue doesn’t require a hearing aid. In many cases hearing loss is caused by the build-up of ear wax, and – as you would expect – Hear & Now offer a specialist wax removal service. So don’t delay. If you think that you, or someone you know, might have a potential hearing problem, arrange for a professional hearing assessment as soon as possible.
For more information about Hear & Now, to take their online hearing test or to book an appointment, visit hearandnowonline.co.uk or call 01765 278744.
• Relaxed and professional service
• Experts in eye health
• Highest quality equipment - OCT and Optomap
• Experienced dispensing team
• Contact lens specialists (all ages)
• Eye Care Plan (exclusive discounts available)
• Late night opening Book your eye exam now www.orkneyopticians.uk
For mini chefs and grown-ups alike! Brush up on your cooking skills with either a half- or full-day cookery masterclass, led by our talented Swinton Estate chefs. Choose from a myriad of fabulous courses, from French Brasserie and Middle Eastern Cuisine to Artisan Breadmaking and Desserts.
Mother’s Day Lunch at Samuel’s Restaurant
Sunday 30th March
The important women in our lives deserve a treat on Mother’s Day. Dine in the opulent Samuel’s Restaurant for a fabulous two- or three-course lunch, while admiring the picturesque views of the Deer Park. Afterwards, take a post-lunch stroll around the 200acre parkland and gardens, with complimentary access included for our Sunday Lunch guests.
Lucy Pittaway Sycamore Gap Trail at the Swinton Bivouac
Open every day from Sunday 30th March
The Lucy Pittaway Sycamore Gap trail is a woodland walk near the Druid’s Temple at the Swinton Bivouac, which has been planted with a wide variety of sycamore trees in memory of the Sycamore Gap tree on Hadrian’s Wall which was felled in 2023. The trees along the trail were donated by Lucy Pittaway, the highly successful Yorkshire artist, who created her ‘Sycamore Gap’ artwork to commemorate the tree and pledged to plant a tree for every print sold. So far, 1,000 trees have been planted, with the addition of sculptures and artwork along the trail to enjoy and explore.
Forest Bathing
Thursday 3rd April and Thursday 8th May
Join Forest Bathing UK for a woodland session of mindfulness in the 200 acres of lakes and gardens. Trees naturally give off wood essential oils, and when inhaled, they have a beneficial impact on the nervous system, resulting in reduced stress levels, a balancing of mood disorders and an improvement to the overall quality of life. The Forest Bathing Spa Day experience includes a twocourse lunch in The Terrace Restaurant and Bar, plus two hours’ access to the facilities at Swinton Country Club.
Easter Signature Afternoon Tea
Monday 7th – Sunday 20th April
Gather loved ones for a Swinton Easter Signature Afternoon Tea served in the opulent Drawing Room at Swinton Park, where beautiful Georgian windows allow the spring sunlight to flood in. Enjoy sweet delicacies from our pastry kitchen, locally sourced meats, local preserves, and perhaps a glass of English sparkling wine or champagne for an extra special occasion.
Willow Plant Supports Workshop
Tuesday 6th May
Sculptor Jess Wilkinson will guide you through the process of making willow structures and plant supports, both practical and attractive, that you can take home for your garden. Learn how to select your materials and how to use basic willow weaving techniques to make decorative willow wigwams and small willow cloches. Wigwams can vary in size but during this half-day course you can likely expect to create something 3–4ft tall. The workshop also includes a two-course meal in the Terrace Restaurant and Bar, along with arrival tea/coffee/biscuits, followed by an optional two-hour spa access add-on.
Garden Lunch with Dame Susan Cunliffe-Lister
Wednesdays 14th and 21st May
Join celebrated gardener Dame Susan Cunliffe-Lister for a two-course garden lunch, garden talk over coffee and a guided tour of the grounds. Each lunch is themed on a different topic, whether it be on the parkland and lakes, or the walled garden. The menus for garden lunches will include several ingredients from the garden, with recipe cards from our chef.
DALES DIARY SPRING 2025
Kiplin Hall & Gardens
Near Scorton, Richmond, DL10 6AT 01748 818178 kiplinhall.co.uk
Open 6 days a week (closed on Thursdays)
Still Standing 1625 - 2025
Ongoing (included with admission)
An exhibition exploring the architecture of the 400-year-old Kiplin Hall.
Forest Bathing with Tandy
New for 2025, take time away from the hustle and bustle, and reconnect with nature during guided forest bathing sessions. £20
Buckets of Fun for Easter
Friday 4th April – Wednesday 30th April
Families can play, learn and explore the grounds using games and trails hiding in buckets of fun dotted around the gardens (included with admission).
Wild Wednesdays
Wednesday 9th, 16th, 23rd April
Eco-themed family activities in The Folly. Discover the nature (included with admission).
Forage and Nibble Workshop
Thursday 17th April, 11am - 2pm
A guided walking workshop, exploring nature’s pantry at Kiplin Hall. This course is designed to get you as involved as possible - this includes identifying, picking and tasting a range of wild species that will be found on the day. There will also be samples of wild food and drink for everyone to get stuck into and a pre-made wild snack! £40.00.
Pop-up Catch Club
Saturday 3rd May
Join in some Jacobean-style singing, mirth and merriment. In the 16th and 17th centuries, rounds and catches (think songs like ‘London’s Burning’ or ‘Frère Jacques’) were not just children’s songs, but also a popular form of social recreation for adults, especially among the working classes. These short and catchy songs got everyone singing together to express the joys of drink, song and good fellowship. Creating harmony out of short and simple melodies, catches were quick to learn and satisfying to sing. Our singer-facilitators will be there to help get everyone singing as we try some Jacobean favourites (including some still sung today) as well as songs from Kiplin Hall’s collections. Stop by for 10 minutes to learn some songs and experience some early modern fun (included with admission).
History Wardrobe – Housewife at War
Thursday 8th May
Evening talk with Lucy Adlington. Doing dishes and dodging doodlebugs… what was everyday life like for women of World War Two? In Housewife at War, the two Lucys journey back to the forties to discover what their grandmothers were up to, from homebaking and tea-making, to war work in uniform. This fascinating new History Wardrobe presentation features fabulous fashions, from utility clothes to the new look. But behind the aprons and rank badges, and after VE Day celebrations, there are secrets to uncover and mysteries to solve. £22.00.
Walking Trails
Birds of Prey
Laser Clay Shooting
Cookery Courses
Wild Swimming
Parklands and Gardens
Paddleboarding
Relaxation at the Swinton Country Club
Himalayan Garden & Sculpture Park
The Hutts, Grewelthorpe, Ripon, HG4 3DA himalayangarden.com
Sculpture in the Landscape Exhibition
Tuesday 8th April – Sunday 2nd November
The garden is a treasure trove of art and nature. Set alongside our permanent collection of 90 sculptures, over 50 new pieces have been selected from artists across the UK to further enhance the landscape.
Botanical Illustrations Workshop
Wednesday 30th April – Friday 2nd May, 10am - 4pm
Botanical illustration is the art of depicting plant forms accurately, to capture their individual characteristics and to aid identification. This 3-day workshop involves step-by-step guidance, demonstration and individual tuition from awardwinning artist Bridget Gillespie covering drawing, composition and watercolour techniques. Suitable for complete beginners to intermediate painters. Booking essential, see website for details.
Spring Garden Experience
Thursday 22nd May, 11am - 2pm
Spring brings a magnificent display of colour from one of the North’s largest collection of rhododendrons, azaleas and magnolias. Join us for a special spring tour and lunch with the garden team to find out more about our rarer plants. Booking essential, see website for details.
Nature Writing Workshop
Saturday 14th June, 11am – 4pm
Learn how to write beautifully using ink. Suitable for complete beginners, this class will teach you everything you need to know, starting right at the basics, so you can create your own unique style of lettering. All attendees will get a Calligraphy Starter Kit, including handouts, paper, pen and ink to use and take home, providing everything you need to start your calligraphy journey. Booking essential, see website for details.
Rosemary and Twine
The Oak Room, Thornborough Hall, Moor Road, Leyburn DL8 5AB
Spring Vase Arrangement
Learn how to make a beautiful, seasonal vase arrangement using gorgeous spring blooms. All flowers, equipment and refreshments provided. £45pp. Non-refundable deposit due on booking. Remainder paid on the day. Please book on our website rosemaryandtwine.co.uk
Swaledale Festival
01748 880018 www.swalefest.org
May and June
Swaledale Festival will this year feature at least 20 events by local musicians, poets, puppeteers, choirs and visual artists.
The annual celebration of music, arts and walking is known for attracting top-notch international artists to Dales stages, but it also prides itself on spotlighting the remarkable talent and traditions that reside in the area. Swaledale Festival takes place in the Yorkshire Dales every May and June.
www. owerydell-lodges.co.uk/dales-life
Tel:
Cundall Manor School is an exceptional independent day and boarding school for boys & girls from Nursery to GCSE.
Set within 28 acres of picturesque North Yorkshire countryside just off the A1(M), pupils are happy and supported in small class sizes. They are encouraged to explore their creativity, take risks in their learning, and develop resilience. As a result, they become confident, caring, and independent young adults.
Discover why so many families choose Cundall. Contact us today to arrange your personalised visit or taster day anytime. We look forward to welcoming you.
An outstanding country estate in the heart of the Yorkshire Dales with house, apartments, bunk barn, bungalow and 100 acres of land.
Guide Price: £1.95M
STATION HOUSE, WENSLEY
A converted former station master’s house which has been refurbished to exacting standards and is complemented by generous gardens & parking.
Guide Price: OIEO £595,000
FELLSIDE COTTAGE, EAST WITTON
A desirable double-fronted detached cottage overlooking the village green in a sought-after location with three double bedrooms, attached garage & garden.
Guide Price: OIEO £550,000
ROOVA HOUSE, SWINESIDE
A traditional three-bedroom detached longhouse updated throughout with an impressive attached barn and wrap-around gardens in a stunning rural setting.
Guide Price: £650,000
LITTLE SWINESIDE, SWINESIDE
A characterful detached farmhouse with five reception rooms and three double bedrooms in a rural hamlet with stunning views.
Guide Price: OIEO £595,000
SUMAC COTTAGE, HARMBY
A detached character property with three double bedrooms and garage & former stables, large gardens and 1.8 acres of land.
An attractive double-fronted detached cottage in a quiet village location with south-facing gardens and garaging.
Guide Price: £425,000
BECK VIEW COTTAGE, CONSTABLE BURTON
A charming two-bedroom character cottage situated around the village green with attractive south-facing garden.
Guide Price: £325,000
SOUTH VIEW, CARPERBY
A charming two-bedroom cottage in an elevated position enjoying excellent south-facing views.
Guide Price: OIEO £185,000
THE OLD WAITING ROOMS, WENSLEY
A stunning and well-appointed character property situated adjacent the Wensleydale Railway. A rare opportunity.
Guide Price: OIEO £395,000
MANOR HOUSE FARM, HUDSWELL
A stone-built, three-bedroom character house and attached barn with potential, front garden and extensive area for parking.
Guide Price: £300,000
BRIDGE VIEW COTTAGE, GUNNERSIDE
A characterful one-bedroom stone-built cottage in a popular village location in Swaledale.
Guide Price: £175,000
ESTATE PLANNING
• Wills and probate
• Estate administration
• Powers of attorney
• Care home fees
• Tax planning
• Estate disputes
PROPERTY & RURAL LAW
• Property sales & purchases
• Landlord and tenants matters
• Agricultural land
• Leases and tenancies
• Rights of way
• Sporting rights & purchases
• Wind farms
FAMILY
• Adoption
• Separation & divorce
• Contact with children or grandchildren
• Civil partnership dissolution
The Bay Horse, Ravensworth
Bear Cottage, Hawes
Booths, Ripon
Campbell’s of Leyburn
The Cheese Press, Richmond
The Co-op, Masham
Dovetail Interiors, Bedale
EatTELFIT, Leyburn
Emma Brown, Northallerton
The Greengrocer, Bedale
The Green Howards Museum, Richmond
Hansom Restaurant & Wine Bar, Bedale
Holme Design, Bedale
Kiplin Hall, Richmond
Lewis and Cooper, Northallerton
Mainsgill Farm Shop, Richmond
If you are travelling, please call ahead to ensure copies are still available. COLLECT YOUR COPY
Manchega, Ripon
Mill Close Farm Shop, Hackforth
Milners of Leyburn
Northallerton Tourist
Information Centre
The Old Deanery, Ripon
Ripon Walled Garden
Rosemary & Twine, Leyburn
Sanderson & Co, Leyburn
The Station, Richmond
Tennants of Leyburn
The Travel Lounge, Bedale
Wonky Tree Bookshop, Leyburn
Yorkshire Hideaways, Leyburn
Dine
on the swinton estate
Chef’s Table by Josh Barnes
An unforgettable culinary experience of incredible food and drink served by Michelin-trained, award-winning chef Josh Barnes.
Samuel’s Restaurant
Enjoy a classic British dining experience in Samuel’s Restaurant. Open Wednesday to Saturday evening and Sunday for a sumptuous Yorkshire lunch.
The Terrace Restaurant & Bar
From small plates to sharing feasts, The Terrace Restaurant & Bar o ers seasonal menus showcasing Estate produce with a fresh and modern twist.
Afternoon Tea in the Drawing Room
Enjoy beautiful delicacies from our pastry kitchen, locally sourced meats, local preserves, and perhaps a glass of champagne, for an extra special occasion.
TOP TABLE
Great places to eat in the beautiful Yorkshire Dales
Tennants Garden Rooms LEYBURN
Join us at The Garden Rooms and embark on a culinary journey through the vibrant flavours of the season in the warm, relaxed atmosphere of our newly remodelled and refreshed Bistro. Our chefs have carefully curated a selection of handmade, flavourful dishes and delightful desserts, designed to celebrate not only the season but every special occasion. From daily lunches featuring fresh, locally sourced ingredients to indulgent Afternoon Teas and hearty Sunday lunches, there’s something to suit every palate and preference.
In addition to our everyday offerings, we also host seasonal dining events and special menus, ensuring that each visit to our Bistro is a unique and memorable experience. Whether you’re joining us for a casual meal or to celebrate a special event, you’ll find dishes that embody the essence of the season, beautifully crafted and paired with excellent service. tennantsgardenrooms.com 01969 621146
The Queens Head FINGHALL
With stunning views of Lower Wensleydale and a traditional yet modern interior, The Queens Head is a cosy, welcoming family-run country pub dating back to the 1700s. The newly refurbished restaurant, complete with its 300-year-old olive tree, serves mouthwatering Sunday roasts and sumptuous specials created from fresh seasonal local produce, and the bar serves a fine selection of ciders, lagers and local ales.
queensheadfinghall.co.uk 01677 450259
The White Bear MASHAM
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.
whitebearmasham.co.uk 01765 689319
Swinton Estate
Hansom Restaurant and Wine Bar BEDALE
Contemporary dining at the heart of Bedale, serving seasonal tasting menus, small plates and exceptionally curated wine and drinks lists, by award-winning chef Ruth Hansom. We now offer a complimentary drop-off service in our Lotus Electra if you dine on the tasting menu with wine pairing or equivalent. hansomrestaurant.co.uk 07938 708604
The Fleece Hotel RICHMOND
Now under new management, The Fleece Hotel has reopened its doors and welcomes you through them. Experience timeless charm and modern comfort in one of Richmond’s most iconic buildings. Our restaurant is open daily and offers a mix of refined dining and relaxed bar food.
thefleeceyorkshire.co.uk 01748 343313
Aldwark Manor Estate ALNE
Chartwell at Aldwark Manor Estate has quickly earned 3AA Rosettes and a spot in the Michelin Guide. This modern fine-dining restaurant offers inventive British cuisine with refined tasting menus and afternoon teas. Unique features include a hidden bookcase leading to The Other Club and a wine tasting room, Clem’s, offering exceptional, specially selected wines and champagne. Led by Executive Chef Chris O’Callaghan, the kitchen showcases seasonal ingredients with precision, and is sure to become a standout destination for those seeking an unforgettable culinary experience. aldwarkmanorestate.com 01347 838146
Swinton Estate MASHAM
From the grandeur and opulence of dinner in Samuel’s Restaurant; a relaxed lunch or supper in the contemporary Terrace Restaurant and Bar; a quintessential Afternoon Tea in the Drawing Room; a Chef’s Table by Josh Barnes in the Cookery School; private dining experiences; through to a hearty lunch or piece of cake at Swinton Bivouac Café.
All dining experiences on the Swinton Estate embrace the very best seasonal produce from across the estate, from our four-acre Walled Garden. The Estate deer herd in the Parkland provides our venison; while our farm tenants provide us with beef and pork products and our chef’s foraging delivers seasonal, wild ingredients from across the Estate. swintonestate.com 01765 680900
The Sandpiper Inn LEYBURN
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 boutiquestyle en-suite doubles for overnight guests. sandpiperinn.co.uk 01969 622206
The Saddle Room COVERDALE
Grand honest food cooked to perfection, all locally sourced and freshly prepared. Situated on the Tupgill Park Estate near Middleham in the heart of the Dales, the Saddle Room also has nine bed and breakfast units, seven cottages and a wedding venue that will seat 120 people. thesaddleroom.co.uk 01969 640596
