FREE Summer 2020
HOME & GARDEN | LIFESTYLE | WILDLIFE | FOOD & DRINK
Celebrate British food with James Martin Snap Happy Winning images from our photo competition Bee Friendly Why we should be buzzing about bees Pocket Gardens Bright and beautiful projects for summer
Suppliers of beautiful kitchens, bathrooms & bedrooms 2
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County Kitchens (Leyburn) Ltd
yorkshire-kitchens.co.uk
Showroom: Belle Vue Offices, Market Place, Leyburn, North Yorkshire DL8 5AW Telephone: 01969 624274 Open: Monday to Friday 9am-5pm, Saturday 10am-1pm Please ask for our complimentary brochure. Dales Life | SUMMER 2020 |
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DOVETAIL INTERIORS • FURNITURE • HOME ACCESSORIES • GIFTS •
17 MARKET PLACE, BEDALE, DL8 1ED 01677 426464 • dovetailinteriors.co.uk 4
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Welcome LESSONS LEARNED
The last few months have been challenging, to say the least, for everyone. It has been heartbreaking watching the horrors of Covid-19 unfold. On the positive side, though, it has been hugely inspiring to see NHS and care staff, public employees and other key workers going beyond the call of duty to save lives and keep the situation under control. Now, at last, there’s a prospect of things gradually returning to some kind of normal. Many Dales businesses will find it an uphill struggle. But if we’ve learned one thing from this crisis it’s that we are all in this together. If we stick together, and support our local communities, we can safeguard what might otherwise be lost.
A HELPING HAND From an early stage it was obvious that we wouldn’t be able to print and distribute the Summer issue of Dales Life as normal. Like almost every other North Yorkshire business we have suffered a huge drop in income. Nonetheless, thanks to the huge generosity of three loyal clients who agreed to sponsor us – Eccles Heddon Solicitors of Bedale, Ripon and Thirsk, Holme Design Limited in Bedale, and McGarry & Co Solicitors of Barnard Castle, Leyburn, Hawes and Sedbergh – we have, against the odds, been able to publish this fantastic Summer issue online. Not only have we brought you most of your favourite features, we’ve also given free advertising space to every one of our existing clients. This was something we were especially keen to do. For a quarter of a century we have been supported solely by advertiser income, and we wanted to give something back to Dales businesses in these difficult times. Hopefully, by keeping them in the public eye, we can do our bit to help them recover from this once-in-a-generation disaster. continued
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KEEPING IT LOCAL We cannot stress strongly enough how important it is for you, our readers, to support Dales businesses. Now, more than ever, they need your help. Artisan food and drink producers, farm shops, independent retailers and service providers, pubs, hotels, holiday cottages, restaurants, garden centres and nurseries, interior design specialists, travel agents, artists and galleries… the list of talented Dales entrepreneurs seems endless. But they all deserve our custom. Some of these businesses have changed the way they operate – introducing takeaway or delivery services, for example. Others have remodelled their workplaces to make clients and staff safer. Yet others have had no option other than wait and see what the future brings. Whatever the case, make sure you give them all the backing you can. Spend your money locally, and keep the local businesses you know and trust afloat.
STAY IN TOUCH Finally, a big thank-you to everyone who has sent us their kind comments and positive feedback. Many of you have stayed in touch by following our new Facebook page. If you haven’t yet done so, please like and share it now! Our Facebook page also hosted a hugely successful Lockdown Photo Competition; you can see the winners, along with some of our other favourite pictures, on p.50. We loved seeing your images, many of which made us smile, while others impressed us by capturing special moments from the last month or two. As well as photos, we know you will have your own stories to tell about lockdown – both the highs and the lows – so please email us and tell us your experiences. We would also like to hear your opinions on our digital-only version. Do you prefer reading Dales Life online? Or is a print copy your favoured alternative? We’re sure that for many of you the answer to the last question will be yes, only a print copy will do. Remember that you can support us by taking out an annual subscription and having Dales Life delivered direct to your door. Visit daleslife.com or email sue@daleslife.com for further details. And on the subject of print copies, we’re very much hoping to go to print again this autumn. Obviously the situation could change, so keep an eye on our Facebook page to stay abreast of our plans – and, of course, to enjoy local news, recipes, nature notes, garden tips and more besides.
15 DALES LIFE ON FACEBOOK @Dales.Life.Magazine Dales news and views, gardening tips, recipes, nature notes and more.
DALES LIFE ON TWITTER
@Dales_Life Concise highlights from your favourite local magazine.
Stay safe, and very best wishes,
Sue Gillman and the Dales Life Team
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Opinions or statements expressed in this magazine are those of the individual and not necessarily those of Dales Life.
Coming Soon
A celebration of The National Trust by Sanderson
INTERIORS, LADIES FASHION, ACCESSORIES, GIFTS AND HABERDASHERY
MILNERS of Leyburn 6 Market Place, Leyburn DL8 5BJ 01969 622208 • sales@milnersofleyburn.co.uk www.milnersofleyburn.co.uk Dales Life | SUMMER 2020 |
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b i k e r b e s p o k e . c o. u k 8
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Harrogate: 01423 847 662 . York: 01904 819 948 .
Leyburn: 01969 623 020
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Contents
13 LIFE STYLE
Inspiring ideas for your home and garden.
22 IN THE PINK
The showy, sweetly scented flowers of dianthus are one of summer’s garden highlights, says Adam Appleyard.
30 BUZZING ABOUT BEES
Take a closer look at the bees visiting your garden, there are more different kinds than you think, says Brian Pike.
37 GARDEN NOTES
Garden news, products and advice for the summer months ahead.
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Summer 2020
42 POCKET GARDENS
Bright and beautiful summer projects to help you make the most of your outdoor space.
50 SNAP HAPPY
A collection of wonderful images taken by our readers during lockdown in the Dales.
57 FOOD NOTES
Food news, events and fabulous local produce.
64 COMPETITION TIME
To celebrate our first digital only issue, here are five fantastic Yorkshire prizes.
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Contents 66 THE BEST OF BRITISH
James Martin celebrates the unique food of the British Isles.
74 A SLICE OF SUNSHINE Letitia Clark invites you to try these simple dishes from her kitchen in Sardinia.
82 EAT IT UP
Food waste is a huge problem, so try these dishes to make the most of your leftovers.
90 KEEPING IT SIMPLE
Easy and uncomplicated recipes that can be made in one pot, by Yasmin Fahr.
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103 EASY DOES IT
Diana Henry shares some of her favourite recipes from her new cookbook, From The Oven To The Table.
114 WILD ANGLE
Photographers celebrate the beauty of the natural world. In this issue, Simon Roy showcases his amazing portrait of a water vole.
135 TO DINE FOR
Great places to eat and stay in the beautiful Yorkshire Dales.
103 Editor: Sue Gillman Deputy Editor: Brian Pike Advertising: Sue Gillman Art Editor: Stefan Suchomski Proof Reader: Alison Farrell Proprietor: Sue Gillman Contributors: Adam Appleyard, Letitia Clark, Yasmin Fahr, Emma Hardy, Diana Henry, James Martin, Simon Roy, Ryland, Peters & Small, Brian Pike. Dales Life 90 Tadcaster Road, York YO24 1LT t. 01904 279499 m. 07970 739119 e. sue@daleslife.com daleslife.com
An Unusual Cast Alfetta 158 Racing Car Estimate £400-£600 A Rare Leather Pot Bellied Creel Estimate £2,000-£3,000 An 18 Carat Gold Diamond Cluster Ring Estimate £600-800 A Pair of Diamond Drop Earrings Estimate £400-600
Forthcoming Auctions – Live Online Only 10th June - Toys and Models, Sporting and Fishing 17th June - Coins and Banknotes 19th June - Natural History and Taxidermy 27th June - Jewellery, Watches and Silver For further information and viewing arrangements please visit www.tennants.co.uk
Virtual Valuations
We are pleased to be able to offer valuations via email, Skype, Zoom etc from the comfort of your home. Email enquiry@tennants-ltd.co.uk or call 01969 623780.
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PREMIUM STOCKIST:
Thirsk Decorating Centre The Old Sorting Office, Newsham Road, Thirsk YO7 1PU 01845 440668 sales@thirskdecoratingcentre.co.uk
B e a r C o t tag e Rustic Country Style Design
Curtains & Blinds, Fabric, Furniture, New Interiors and Gifts The Cattle Market, Market Place, Hawes, DL8 3RD Tel 01969 666077
www.bearcottageinteriors.co.uk
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LIFESTYLE
inspiring ideas for your home and garden Clockwise from top right: Coming soon, NEW COLLECTION by Colefax and Fowler, Milners of Leyburn, milnersofleyburn.co.uk Grasshopper HALF PINT MUG by Emma Bridgewater, Dovetail Interiors, Bedale, dovetailinteriors.co.uk Incredibly realistic small BOUQUET OF ROSES, sweetpeaandwillow.com Rattan French-style CHAIR, sweetpeaandwillow.com Linen exotic palm LAMPSHADE, Upside Down Design, York, upsidedowndesign.co.uk Handmade embroidered CUSHION with snowdrop design, susiewatsondesigns.co.uk
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REDECORATING THIS SUMMER? We have made it easier than ever to find your perfect colour DULUX COLOUR OF THE YEAR 2020 Tranquil Dawn We stock the Dulux Tailor Made Collection which offers over 1200 colours that can be mixed in any finish. Finishes available in Flat Matt, Matt, Soft Sheen, Silk, Eggshell, Satinwood and Gloss
SANDERSON & CO INTERIOR DECORATING SUPPLIERS High Street, Leyburn • Tel: 01969 623143
MAKERS OF BESPOKE KITCHENS AND BEDROOM FURNITURE 01609 775383 deansburykitchens.co.uk info@deansburykitchens.co.uk 14
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LIFESTYLE
inspiring ideas for your home and garden Clockwise from top right: Vibrant summer strawberry FABRIC by Sanderson, Bear Cottage Interiors, bearcottageinteriors.com Scented strawberry BOXED CANDLE, giselagraham.co.uk Ceramic MINI JUG with dainty strawberry motif, The Contemporary Home, tch.net Stunning TRAY with strawberry design, annabeljames.co.uk Hand painted CERAMIC TILE with strawberry design, susiewatsondesigns.co.uk
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Cheer up a loved one with artwork for home delivery www.lucypittaway.co.uk
‘Rainbow of Hope’
Order online for home delivery, at www.lucypittaway.co.uk | Awarded the ‘UK’s Most Popular Published Artist 2019’ Email: info@lucypittaway.co.uk | Tel: 01748 810 965 | Follow us on lucypittawayart
Unit 1 Concept Park, Thirsk Ind. Est. Thirsk, N. Yorkshire YO7 3NH 01845 523562 grovehouseinteriors.co.uk 16
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For over 40 years we’ve designed and created bespoke kitchens, interiors and furniture across Thirsk, Yorkshire and throughout the UK. Our skilled craftsmen create unique pieces that are built to last a lifetime. Every one of our designs has unique features - from kitchens with individual style to furniture crafted just for your home. We love to discuss new projects and design ideas. For friendly advice please call us or visit our website.
LIFESTYLE
inspiring ideas for your home and garden Clockwise from top: Stylish FIRE PIT by Garden Trading, Dovetail Interiors, Bedale, dovetailinteriors.co.uk Stackable TUMBLERS with rattan base, Dovetail Interiors, Bedale, dovetailinteriors.co.uk Blue and white striped DECK CHAIR, thestripescompany.com Four-person PICNIC HAMPER with blanket, vonhaus.com MELAMINE BOWL with lobster design by Sophie Allport, Mainsgill Farm Shop, Richmond
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BENceramics ARNUP
LIFE FORMS Contemporary glass inspired by form and evolution in the natural world AN ONLINE EXHIBITION HOSTED BY PYRAMID GALLERY Runs until 12 July
IN COLLABORATION WITH
01904 641187
Contemporary art gallery in a converted chapel at the heart of Wensleydale.
www.pyramidgallery.com
Thank you for supporting our advertisers but remember… Some businesses featured in the magazine may not yet be open or trading at full capacity. Their opening times and their range of services may have changed. To avoid disappointment, please phone them and check before making a visit!
Local Artists and Crafters • Tea, Coffee & Cakes. Weekly Demonstrations/Workshops • Online Shop Chapel Gallery, Burtersett Road, Hawes, North Yorkshire DL8 3NP Tel:01969 667584 info@chapelgalleryhawes.com www.chapelgalleryhawes.com 18
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daleslife.com
DESIGN-LED JEWELLERY SCULPTURE TEXTILES CERAMICS CARDS AND MUCH MORE OPEN 7 DAYS A WEEK (CHECK WEBSITE FOR OPENING TIMES AND STOCKISTS)
FIND US AT STATION YARD, RICHMOND. DL10 4LD 01748 828263
OUR NEW GALLERY IS NOW OPEN 18 Market Place Richmond DL104PX open 9.30-5pm daily closed Sundays
LET’S MAKE A WISH
EDITH
YOU’RE THE BEES KNEES
NEW ARTWORK £35 MOUNTED £60 FRAMED
www.staceymoore.co.uk Stacey Moore Art Gallery, Market Place, Hawes DL8 3QX 01969 667146 Dales Life | SUMMER 2020 |
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Unique Gifts and Interior Design
Nestled in the heart of the Yorkshire Dales lies Russell Home Interiors and Gifts. We focus on stylish and affordable furniture for your home and unique gifts for friends and family. We are passionate about local handmade products and work with many designers to offer you a wide variety of ideas for your home. We offer a variety of services including bespoke kitchen splashbacks, interior design and furniture made-to-order.
1 5 M A R K E T P L AC E , L E Y BU R N, N O RT H YO R K S H I R E D L 8 5 B G 01969 629305 facebook.com/RussellHomeinteriorsandGifts
DESIGNERS & MAKERS OF BEAUTIFUL KITCHENS & FURNITURE SINCE 1973
Treske Rainton Kitchen
Bespoke hardwood kitchens and furniture, handcrafted in Yorkshire. www.treske.co.uk Visit our showrooms, open Monday-Saturday 10am-5pm Station Works, Thirsk, North Yorkshire YO7 4LX 01845 522770 20 | SUMMER 2020 | Dales Life
CARPETS | VINYL | WOOD | LAMINATE | KARNDEAN | AMTICO | RUGS
Abingdon Love Story collection, Lasting Romance Shimmer
Unit 7 Badger Court, Harmby Road, Leyburn DL8 5BF | 01969 625111 Unit 1-2 Brompton Business Park, Station Road, Brompton on Swale DL10 7SN | 01748 835111 www.hudspethflooring.co.uk | sales@hudspethflooring.co.uk We offer a free measuring service Dales Life | SUMMER 2020 |
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In the pink The showy, sweetly scented flowers of dianthus are one of summer’s garden highlights, says Adam Appleyard
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OPPOSITE TOP LEFT Dianthus 'Tequila Sunrise' TOP RIGHT Dianthus deltoides 'Alba' BOTTOM LEFT Dianthus Barbatus 'Green Trick' BOTTOM RIGHT Dianthus plumarius 'Stargazer' THIS PAGE Small bouquet of Dianthus plumarius in a paper bag. Dales Life | SUMMER 2020 |
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lants of the genus Dianthus are commonly known as ‘pinks’, and gardeners tend to assume that this is because many dianthus are wholly or partly pink. Surprisingly, though, the opposite is true: the colour pink was named after the flower! The word ‘pink’ originated in the 1300s, and meant to decorate with a zig-zag edge – a job for which tailors and sewing enthusiasts use pinking shears to this day. Because the petals of dianthus flowers have conspicuously toothed, frilly or fringed edges, they quickly became known as ‘pinks’. ‘Pink’ didn’t in fact become a colour name until the 17th century, when the name of the flower was borrowed to refer to the gorgeous pastel red of the Dianthus species that were highly prized plants in European gardens at the time. Today, three hundred years later, dianthus are still hugely popular, and the range of varieties available to gardeners has expanded to include a dizzying range of different colour combinations and shapes.
HEAVEN SCENT:
Dianthus plumarius Perhaps the most familiar pink is Dianthus plumarius, also known as the common pink, a hardy and easy-to-grow mat-forming evergreen with attractive narrow, grey-green leaves. Throughout summer Dianthus plumarius sends up thin, wiry stalks bearing small groups of flowerheads. Depending on the cultivar these can be deep red, pink, white or a combination of several shades. They are powerfully scented with a sweet, clove-like perfume, and make excellent, long-lasting cut flowers. As with many Dianthus species, there are enormous numbers of different cultivars – in fact the RHS’s most recent list of Dianthus cultivars runs to over 1,000 pages! One classic, first bred in 1868 and still going strong, is ‘Mrs Sinkins’. Its flowers, with their double set of pure white petals, are like little fluffy pompoms, and pop up from early June until the end of July. Another real cracker, introduced almost exactly a century later, is 'Gran's Favourite’, a real eyecatcher with its snow-white petals edged with dark purple-pink.
CRACKING CARNATIONS:
Dianthus caryophyllus and the Allwood hybrids
Dianthus caryophyllus, the border carnation, flowers a little later than Dianthus plumarius, potentially extending your dianthus season through until the end of August or the beginning of September. Unlike the evergreen Dianthus plumarius it’s a herbaceous perennial, that’s to say it will die back and disappear in autumn before reappearing next spring. In the wild, Dianthus caryophyllus flowers are a bright purplish pink, and many cultivars deploy this vivid colouration to stunning effect. A good example is ‘Pink Kisses’, whose flowers have dark, smouldering centres that gently graduate into pale pink. Another attractive group of carnations, often referred to as ‘the Allwood hybrids’, was created by English nurseryman Montagu Allwood in the 1920s by cross-breeding the two species we have just discussed, Dianthus plumarius and Dianthus caryophyllus. The resulting plants, which combine the best qualities of both parents, are semi-evergreen and double-flowered, and they will bloom all summer long. Attractive cultivars include ‘Tequila Sunrise and ‘Doris’, two subtly patterned plants that sit well in containers or towards the front of a border. Dales Life | SUMMER 2020 |
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Dianthus Top Tips A LITTLE GEM AND A BRILLIANT BIENNIAL:
Dianthus deltoides and Dianthus barbatus
For rockeries, gravel borders, edges of paths or growing between paving stones, Dianthus deltoides, also known as maiden pink, is a good choice. It’s smaller than the dianthus varieties discussed so far, but what its flowers lack in size they make up for in sheer number. They come in various shades of crimson, pink and white, and butterflies and bees love them. When it comes to floral profusion, though, it’s hard to beat Sweet William, Dianthus barbatus. Sweet William is a stout, bushy plant that stands around 50cm tall. From June to August it produces dense, showy clusters of flowers in a wide range of colours, from dark crimsons through reds and pinks to white. It’s definitely one of the most dramatic species of Dianthus, and its only downside is that it is a biennial, flowering in its second year and then dying. Fortunately, like many dianthus, it’s easy to grow from seed or propagate from cuttings or divisions. Two of the oddest and most striking cultivars of Sweet William are ‘Green Trick’ and the closely related ‘Green Ball’. With blooms that look like fuzzy lime-green globes, they are a perfect choice for gardeners in search of something a little out-of-theordinary. Florists and flower-arrangers love them too – the stems will last for up to a month in a vase! 26 | SUMMER 2020 | Dales Life
Pretty much all dianthus will be happiest in a relatively sheltered position in full sun. Most species like neutral to slightly alkaline soil, although Dianthus barbatus is less enthusiastic about soils with a high pH, making it a better choice for those who garden on slightly acid soils. Dianthus like rich, nutritious soil, so mulch your soil with compost or well-rotted manure in spring, or apply a liquid feed every 6–8 weeks during the growing season. Water fairly sparingly. If the leaves on your dianthus turn yellow it may well be through over-watering. Regular dead-heading will ensure that your dianthus produce flowers for the maximum possible period. Divide clumps every 3–4 years to keep your plants vigorous. In the case of Dianthus barbatus, propagate by dividing clumps or taking cuttings from side shoots during the plant’s second spring. Most species of dianthus are easy to grow from seed, either indoors or under cover, although many, including Dianthus barbatus, won’t flower until their second year.
PREVIOUS PAGES LEFT Cut Dianthus barbatus – Sweet Williams in a basket RIGHT Dianthus 'Mrs Sinkins'. THIS PAGE LEFT Dianthus caryophyllus 'Pink Kisses'. RIGHT Dianthus 'Gran's Favourite' flowering in June.
Love Dales Life? Take out a subscription! We’ve been at the heart of the Dales community for over 25 years, bringing you local news and views and passionately promoting local businesses and creative talent. Times are challenging, but we’re looking to the future and planning to return to print for our Autumn issue. We’ll do our best to distribute the magazine as normal but, as you can imagine, we may encounter unexpected difficulties. To guarantee your copy – and support independent quality journalism in the Dales – please consider taking out an annual subscription. Every issue will be delivered direct to your door, and you’ll be helping us do our bit to keep the Dales thriving!
visit daleslife.com or email sue@daleslife.com
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Thorp Perrow Arboretum
There’s lots to do at Thorp Perrow this summer, join us for one of our open air concerts, solve the clues in our childrens summer trail, explore 100 acres of stunning woodland, run wild and free in our adventure play area and meet exotic birds and animals, no two visits to Thorp Perrow Arboretum are the same!
thorpperrow
thorp.perrow.arboretum
www.thorpperrow.com 01677 425323
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Thorp Perrow, Bedale, DL8 2PS
©RHS/Lee Beel
Buy garden tickets at rhs.org.uk/harlowcarr and save 10% Located 1½ miles from Harrogate
“A father is someone you look up to no matter how tall you grow.”
RHS Registered Charity No: 222879/SC038262
A Great Day Out for Garden Lovers
Give your dad a Father’s Day gift to remember for years to come. Donate £15 to YDMT and we’ll plant a tree on behalf of your dad.
ydmt.org/tree-gifts
Charity no. 1061687
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Buzzing about Bees Take a closer look at the bees visiting your garden – there may be more different kinds than you think BRIAN PIKE REPORTS
THIS PAGE Bumblebee Bombus terrestris pollinating a flower Dales Life | SUMMER 2020 |
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o lazy summer afternoon in the garden would be complete without the mellow soundtrack of bees buzzing from flower to flower. We all love bees – apart, perhaps, from folk unlucky enough to be allergic to bee stings. And we all appreciate how crucial bees are for pollinating our crops and flowers. But how much do we really know about them? Most people can tell the difference between honey bees and bumblebees, but are surprised to learn that Britain is home to nearly 270 species of bee. They have a variety of different lifestyles, and range in size from the relatively massive large garden bumblebee to the small scissor bee, a bee so tiny that it nests in abandoned woodworm holes. Many of these bees are rare, and likely to become rarer still if we don’t mend our ways. But to get an idea of how diverse a group of insects bees are, let’s look at some of the ones you might spot this summer.
All Together Now
Bees can be divided into two distinct groups: social bees and solitary bees. Social bees live in large colonies whose members have different roles (queens, workers and drones). Whilst raising their young they make honey and beeswax, products humans have valued for thousands of years. They defend their nests fearlessly against intruders, first performing distinctive warning flight manoeuvres, then, as a last resort, deploying their stings. Solitary bees, by contrast, don’t form swarms. Instead, females make individual nests in tunnels that they make or find. Once they have laid their eggs and stocked the tunnels with food for the hatchlings to eat, they play no further part in bringing up their offspring. They don’t defend their nests, and are highly unlikely to sting you. Just because solitary bees don’t make honey doesn’t mean they aren’t valuable to us. Like social bees they are extremely efficient pollinators. Many species specialise in collecting nectar or pollen from particular kinds of flower, and there are thousands of species of plants that simply wouldn’t get pollinated without their help.
Bumblebees, Old and New Our most conspicuous, best-loved bees are the large furry bumblebees that crisscross our gardens from spring until early autumn. Bumblebees, like honey bees, are social insects. But whereas honeybee colonies number up to 50,000 individuals, bumblebee colonies contain a modest 20 to 400. Bumblebees, research shows, are far more efficient crop pollinators than honey bees. This makes some of the past actions of UK farmers – drenching crops in neonicotinoid pesticides, grubbing up hedgerows, and spraying field margins with weedkillers that kill the wildflowers that sustain bees outside the crop-flowering season – seem irresponsible and self-defeating. There are some 25 species of bumblebee in Britain. They’re not always easy to tell apart, but you’ll find a good identification guide at bumblebeeconservation. org. Both the white-tailed bumblebee and the red-tailed bumblebee are common garden visitors. They nest underground, often in old rodent burrows beneath south-facing walls. Unlike these smart, stripy bees, the common carder bee is ginger all over with just a dusting of black hairs. It usually builds its nest in tussocky grassland, collecting moss and dry grass to cover it over. Carder bee numbers have been particularly hard hit by intensive agriculture and loss of habitat.
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A newcomer to look out for is the tree bumblebee, which has spread as far north as the Scottish Highlands since it was first spotted in Wiltshire in 2001. It’s easy to identify by its ginger thorax, black abdomen and white tail. The tree bumblebee likes suburban gardens and often makes nests in abandoned bird boxes.
Masons, Miners and More
Let’s turn to solitary bees, of which there are well over 200 species. One of them – and one of the first bees to emerge in spring – is the hairy-footed flower bee. It looks rather like a small bumblebee, but has a distinctive darting flight pattern. The hairy-footed flower bee nests in clay or mud slopes, and is fond of primroses, dead-nettles and comfrey. There are seven species of leafcutter bee in the UK, and you can tell they have visited your garden even if you never actually spot them. When a female leafcutter bee finds a suitable nest site – usually in an old log or dead flower stem – she starts to cut out small circles from the leaves of nearby plants. She carries these back to line and seal her nest tunnels. Rose leaves are a favourite target, but the holes left by leafcutter bees are so clean-edged and neat that it’s impossible to begrudge them the small amount of damage they do.
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Other solitary bees specialise in different construction techniques. Mason bees use mud, clay or grit to construct their nests. Mining bees dig small burrows in the ground. Plasterer bees use their saliva as glue to make waterproof tunnels in sand. Carpenter bees use their powerful jaws to chew tunnels into dead wood. All are excellent pollinators and deserve to be encouraged.
Better Late than Never
Finally, make a note to look out for one of the last British bees to be seen at the end of the year, the ivy bee. As its name suggests, the best place to find it is on clumps of ivy, whose nectar-rich flowers open from September through to November. Ivy bees look like small honey bees, with orange thoraxes and clear black and orange bands on their abdomens. Like the tree bumblebee, the ivy bee was first seen in Britain in 2001 and is now spreading north, albeit at a slower pace. Recent sightings have been made in York, Leeds, Skipton and Saltburn. If you spot ivy bees locally, why not help trace their spread by adding your own sighting to the Bees, Wasps & Ants Recording Society database at bwars.com? PREVIOUS PAGES LEFT Moss carder bee Bombus muscorum. RIGHT Hairy-footed flower bee Anthophora plumipes feeding. THIS PAGE LEFT TOP Large red-tailed bumblebee Bombus lapidarius on chives. TOP RIGHT Leafcutter bee carrying a leaf to nest. LOWER LEFT White-tailed bumblebee Bombus lucorum leaving underground nest. LOWER RIGHT Ivy bee Colletes heredae feeding on ivy flowers.
Dog Friendly
Walking Routes
Bistro Café
Bike Hire Available
Experience Summer - at Swinton Bivouac -
Yorkshire’s premier glamping experience situated within the 20,000 acre Swinton Estate and surrounded by stunning countryside. With various cycling and walking routes, a Café Bistro, family activities, birds of prey and breath-taking views over the moorland and valley below, it’s the perfect place to visit! Home to rustic Tree Lodges, built using traditional round wood timber framing techniques, meadow Yurts, the Loft & Snug and the Druid’s Temple, a local historical site and impressive folly constructed during the late 1800’s.
01765 680 900 | reservations@swintonestate.com
SWINTON E S TAT E
Masham, Ripon, HG4 4JH | swintonestate.com Dales Life | SUMMER 2020 |
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Lowmill Landscapes PROFESSIONAL LANDSCAPING SPECIALISTS Lowmill Landscapes are hard landscaping contractors that specialise in all aspects of landscape work, including walling, paving, driveways, water features, fencing and groundworks. Our small team of qualified, experienced craftsmen provides an efficient and excellent service throughout the Yorkshire Dales and surrounding areas. Tel: 01677 450510 Mobile: 07710 747891 Email: admin@lowmill-landscapes.co.uk www.lowmill-landscapes.co.uk
The finest bespoke timber buildings are Castles At Castle Timber Buildings we make an incredible range of buildings including sheds, stable blocks, garages, garden rooms and summerhouses. All our designs are fully bespoke and made in the highest quality timber by our talented craftsmen here in Yorkshire.
If you can dream it we can make it
Castle Timber Buildings, Swan Farm, Redmire, Leyburn DL84HA • 01969 625647 • www.castletimberbuildings.com 36
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GARDEN NOTES Strawberry Success
An English summer simply wouldn’t be complete without luscious, freshly picked strawberries, and now’s the time to give your strawberry plants a little TLC. To ensure a bumper crop, water them generously and feed fortnightly with tomato feed. When the fruits begin to develop, place straw or fibre matting beneath them to stop them touching the soil and rotting. Remember to remove this when the plants have stopped cropping, so the air can circulate.
Tasty Touches Mediterranean recipes are perfect for summertime dining, but you’ll need the right fresh herbs to make a proper job of them. Whilst most of us already grow a few hardy herbs in our gardens – thyme, rosemary, mint and suchlike – chances are you’re short of some of the tender ones. Basil, for example, which goes so well with fresh tomatoes, or tarragon, which gives a lovely lift to fish dishes. Ravensworth Nurseries near Richmond (ravensworthnurseries.com) carry an excellent selection of ready-to-plant herbs, including combination pots designed with the home cook in mind.
Topical Tip: As soon as hardy geraniums have flowered, cut them back hard; this will encourage new flowers and foliage to develop, ensure that otherwise straggly plants stay compact, and help keep your borders tidy.
Sorted
BEE LINE
Solar-powered LED lights are an easy and eco-friendly way to give your garden a bit of night-time sparkle, and bee-lovers will appreciate these novel bumblebee-shaped versions. Each string of bee lights is just under 2 metres long, and comes with a 3-metre lead and a solar charger. This will soak up the sunshine during the day and switch the lights on at dusk, giving a buzz to parties or alfresco suppers. Buy online from worm.co.uk
It’s amazing how quickly the interior of a greenhouse or potting shed can degenerate into an untidy jumble of odds and ends, so here’s a stylish way to bring a little bit of order into your horticultural life: a smart garden organiser designed by Sophie Conran for Burgon & Ball. With six neat little pots in a matching tray you’ll be able to lay your hands on what you need in a trice. Now in stock at Dovetail Interiors, Bedale, dovetailinteriors.co.uk Dales Life | SUMMER 2020 |
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GARDEN NOTES DELICIOUSLY DIFFERENT Fancy trying something a little out of the ordinary? The Cucamelon (Melothria scabra) produces fruit that are about the size of a grape, look like tiny watermelons, and taste of cucumber with a hint of lime. Grow them indoors in a sunny spot, or outside. Give them a support to climb and plenty of water and they should be ready to harvest from July to September. You can buy Cucamelon plugs from dobies.co.uk
Recharge their batteries
Keeping chickens is a rewarding experience, and it’s reassuring to know that your egg-providers are healthy, happy and free-range. Battery hens aren’t so lucky, but fortunately The British Hen Welfare Trust helps to re-home them, free of charge. If you’re interested in giving a battery hen a better life, visit the Trust’s website at www.bhwt.org.uk
WORTH THE CANDLE
Nothing beats dining outdoors on a warm summer’s evening, and these Stornaway lanterns from Love Thy Interiors (lovethyinteriors.co.uk) are a stylish and practical way to keep the candles on your table from blowing out in the breeze. And if the weather turns out to be disappointing, they’ll look equally good indoors! The powder-coated steel bases come in three elegantly muted shades (Shutter Blue, Charcoal and Clay) and the glass is removable.
CHOCOLATE COSMOS Chocolate Cosmos (Cosmos atrosanguineus) makes an eye-catching addition to any sunny summer border. Plant them in drifts in full sun, and deadhead regularly to prolong flowering. Chocolate Cosmos hails from Mexico, so it won’t always survive a British winter. To be on the safe side, in autumn lift your tubers and store them in a cool dry place. Buy them at rhsplants.co.uk
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BLACK BEAUTY Here’s a tomato that’s truly extraordinary – and not just for its unique indigo-black skin. As well as tasting gorgeous, ‘Indigo Rose’ also contains high levels of anthocyanins, the same nutrients found in ‘super foods’ like blueberries. It’s easy to grow, and a heavy cropper to boot. Buy it as plug or pot plants from suttons.co.uk Due to the lockdown some varieties on these pages are in short supply. Please telephone before making your journey.
Bespoke windows, doors and conservatories, handmade in Yorkshire
From Harrogate to Hartlepool, Hawes to Helmsley, our many thousands of happy customers have improved their homes with the superb quality of our products and workmanship and are taking advantage of great energy savings, security and style. From contemporary to traditional, we can design and fit a bespoke range of top quality window and conservatory solutions in a colour and style to suit you. The power of colour. The right choice of colour can greatly enhance the look of your new windows and doors.
At Lifetime we offer a bespoke colour service to all of our products. Choose from a Farrow & Ball or Fired Earth colour chart. Or bring us a colour and we will match it. All the benefits of maintenance free uPVC windows and doors while retaining the charm and character of your home. Talk to the experts – we can bring your ideas to life. We offer a no obligation design and quotation service, so contact us today and tell us about your plans – we’ll be delighted to hear from you.
Visit our showrooms at: Lifetime Home Improvements, Conygarth Way, Leeming Bar Business Park, Northallerton, North Yorkshire, DL7 9EE t: 01677 424381 w: lifetimewindows.co.uk W E A L S O C OV E R B E DA L E
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DA R L I N GTO N
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LEYBURN
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R I C Dales H M OLife N D| SUMMER • TH I R S|K 39 2020
The home of the Watch ‘em Grow range of starter plants, seedlings and plugs
Hanging Baskets, Planted Arrangements, Trees and Shrubs Like our Facebook page to keep up with offers and events Open Monday to Saturday 8am-4.30pm, Sunday 10am-4pm Ravensworth, Richmond, North Yorkshire DL11 7HA info@ravensworthnurseries.com | Fax: 01325 718953 | Tel: 01325 718370
High quality workmanship from an experienced team at the right price
Established 24 years ♦ All aspects of hard landscaping undertaken T: 01969 640457
♦ M: 07803 735000 ♦ E: frank@stonescapes.com www.stonescapes.com
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BRAITHWAITE’S GARDEN CENTRE AND FLORIST
Our huge selection of colourful summer flowering plants are looking at their best now. Alongside many exciting new varieties are a large range of traditional favourites. We always stock a beautiful selection of trees, shrubs, herbaceous plants, alpines, fruit trees and much, much more. We have been growing the plants for North Yorkshire’s gardens for over 125 years - call in and see what we have for you. Our florist can provide hand-tied designs, bouquets and arrangements for any occasion.
01677 422861 www.braithwaitesnursery.co.uk enquiries@braithwaitesnursery.co.uk Visit us: we’re in Leeming Bar just beside the A1
W Braithwaite & Sons, Floral Nurseries, Leeming Bar, Northallerton, North Yorkshire DL7 9BG Dales Life | SUMMER 2020 |
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Pocket Gardens Bright and beautiful summer projects to help you make the most of your outdoor space
you will need Hanging basket and liner
hanging basket with CHERRY TOMATOES
Potting mix
This is a great summer container if you are short of outdoor space.
Moisture-retaining granules (optional)
Suspend the basket using a metal wall bracket or hook by your
Metal wall bracket or hook, for suspending the basket (optional)
Alternatively, make a tripod like the one shown here, firmly securing
3 sturdy branches and garden twine, to make a supporting tripod (optional)
door for a handy supply of tomatoes throughout the summer. the ends of the branches in the ground, as the basket will become quite heavy, especially when it is watered.
Metal butcher’s hook, for suspending the basket from the tripod (optional)
plants 6 Solanum lycopersicum (tomato plant), such as ‘Losetto’, ‘Tumbling Tiger’, and ‘Tumbling Tom Red’ Tropaeolum majus (nasturtium) seeds (optional)
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1 Soak the rootballs of all the tomato plants in water for about 10 minutes, or until they are wet through. Place the liner in the hanging basket and press it firmly into place.
2 Fill the basket with potting mix. If you wish, add some moistureretaining granules, following the manufacturer’s instructions. Level off the surface.
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3 Remove a tomato plant from its plastic pot, scoop out a little of the potting mix from the basket, and plant the tomato in the hole. Make sure the top of the plant’s rootball is level with the surface of the potting mix.
4 Continue to plant the remaining tomatoes in the basket, using five or six plants in one hanging basket. If necessary, fill any gaps between the plants with a little more potting mix and firm in.
5 5 If you wish, plant three nasturtium seeds in the basket; they will add further colour to the display when they flower.
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3
4
6 Hang the basket in a warm, sunny spot, either against a wall, using a metal bracket or hook,
or from a simple tripod, as I have here. To make one, tie three sturdy branches together securely with garden twine, then suspend the basket from the tripod by hooking a butcher’s hook over the twine and branches. Water the basket and let drain.
AFTERCARE Keep the potting mix in the hanging basket moist, but not too wet. When flowers begin appearing on the tomato plants, start feeding them weekly with a tomato fertiliser
to encourage fruiting.
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PLANTED ladder pots To hide an unsightly area of the garden or a bare wall outside your home, it’s fun to attach pots to a ladder and fill them with pretty flowering plants. The display will act as a planting screen and create a charming focal point. As these pots are small, they will need watering regularly – every day in warm weather – but they should stay in flower throughout the season.
you will need Selection of small terracotta pots, with a lip or large rim Galvanized metal wire, 1mm in diameter Wire cutters Ladder Potting mix
plants Bacopa Scopia Series ‘Golden Leaves White’ Calibrachoa MiniFamous Series ‘Double Pink Vein’ (mini petunia)
1 Soak the rootballs of all the plants in water for about 10 minutes, or until they are thoroughly wet. Cut a length of wire, about 50cm long, and wrap it around one of the terracotta pots.
Helichrysum petiolare ‘Goring Silver’ (everlasting flower) Nicotiana x sanderae Cuba Series ‘Cuba Deep Lime’ (tobacco plant) Petunia Potunia Series, ‘Piccola Purple Ice’ and P. Potunia Series ‘Plus Yellow’ (mounding petunia) 2 Twist the wire around itself so that it is held firmly in place around the pot.
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Torenia Moon Series ‘Rose Moon’ (wishbone flower)
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3 Fasten the wire around a rung of the ladder, twisting it securely to hold the pot in place. If necessary, trim the ends of the wire. Attach the other pots to the rungs of the ladder in the same way, spacing them out evenly and creating a pleasing arrangement. 4 Take the first plant from its plastic pot and place it in one of the suspended pots. Push the plant down well into its new pot. Add a little potting mix to the bottom of the pot, if required. Top up with more potting mix and firm in.
3
4
AFTERCARE Keep the potting mix moist at all times and deadhead the flowers regularly to guarantee further flushes of flowers through the season.
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5 Continue planting the rest of the terracotta pots in the same way until the display is finished. Water the pots well and let drain.
Extracted from Small Summer Gardens by Emma Hardy, with photography by Debbie Patterson. Published by CICO Books, RRP ÂŁ12.99.
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SNAP HAPPY The winners from our lockdown photography competition, along with an impressive collection of highly commended images from our readers
THIS PAGE FROM TOP LEFT We weren’t expecting a cow and penny-farthing but this photo by Tony Everett made us smile, and wins first prize Second prize went to this super cute hedgehog rescued in Masham, by Emma Rudge Morris Low Oxnop Farm in Swaledale, Diana Horner
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THIS PAGE FROM TOP LEFT A carpet of celandine in Richmond, Jacob Heringman Sunset in Danby Wiske, Sarah Garbutt Rainbow on our farm, Butterpark, Egton Bridge, Ruth Cockrem Keeping watch in Thoralby, Rebecca Buck Mouse having breakfast in Leyburn, Dawn Flynn Blowing in the wind, Lucy Wilman
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FROM LEFT Wren with chicks in Ingleby Barwick, Joyce Hanson Four leaf clover hunt, Rebecca Spence Goldfinch in blossom, Pickering, Michelle Long Kids exploring near Penhill, Jennifer Rachel Scott Smiling lambs in Redmire, Vanessa Clare Clouds over the River Ure, Sandra Richardson Blackbird having a bath, Sharon Lomas Swan on canal near Skipton, John Mathew Sparrowhawk in Magnolia, Gilling West, Roger Lombard Meadow saxifrage, Leeming Beck, Helen Costello
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FROM ABOVE Bootiful wellingtons in Skipton, Jane Ellison-Bates Sunset in the Dales, Jill Mummy Metcalfe Wood anemone in Freeholders Wood, Mark Ashcroft Whitby, a little less crowded, Tony Bass Geese flying over Worton, Louise Akid
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Dales businesses: it’s time to bounce back! The last few months have been tough, but there’s light at the end of the tunnel. Now’s the time to reconnect with existing customers. And let people who don’t use your services know what you have to offer. There’s a new sense of community in the Dales, and everyone is keen to support local enterprises. This is the perfect opportunity to grab a slice of business that might otherwise go elsewhere. And we’re here to help you get your message across. We’ll be back in September, with both print and digital editions. With over 25 years of supporting independent local businesses, we can make sure everyone in the Dales knows you’re back in action.
To find out more email sue@daleslife.com or call 01904 279499
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Unique dining experience in a traditional atmosphere Enjoy Roux Scholar Jonathan Harrison’s unique cuisine in the traditional surroundings of the Sandpiper Inn. Modern British food using only the finest local ingredients, beautifully prepared and presented. Fine wines, real ales and friendly service. Accommodation available.
Market Place, Leyburn, North Yorkshire DL8 5AT sandpiperinn.co.uk
FOR RESERVATIONS TELEPHONE 01969 622206
Overlooking the brewery town of Masham, e Black Swan provides the perfect setting for that special occasion. • Food prepared from the finest local produce • Far-reaching views from the beer garden • Private dining room • 14 en-suite rooms • Log fires • eakston’s and Black Sheep Ales
The Black Swan Inn, Fearby, Near Masham HG4 4NF 01765 689477 blackswan-masham.co.uk See web site for more details. Booking essential. 56 | SUMMER 2020 | Dales Life
FOOD NOTES MONKS' MASTERPIECE
Ampleforth Abbey’s extensive cider orchards are the most northerly in Britain, and the industrious monks certainly make good use of them. Their award-winning Ampleforth Apple Liqueur is a half-and-half mix of Ampleforth Cider Brandy and freshly crushed Ampleforth apple juice, and comes in a headturning mandolin-shaped bottle. Browse more of the Abbey’s delicious brews at abbeyshop.ampleforth.org.uk
CHICKEN FEED GREEN FINGERS
Cordon Bleu chef Alison Dodd couldn’t find the top-quality fresh herbs she needed, so she started growing her own. Twenty-seven years on and her business, Herbs Unlimited, supplies many of the UK’s most discerning restaurants, hotels and food businesses with fabulous fresh-cut herbs and edible flowers from its fields in Sandhutton, near Thirsk. Find out more at herbsunlimited.co.uk
Have you ever longed for a truly tasty chicken? Look no further than Edward Wilkinson’s Herb Fed Poultry in Easingwold, whose birds have an exceptional depth of flavour thanks to the special fresh herb diet that all their free-range livestock enjoy. Trust us, you’ve never tasted anything like it. Find out more at herbfedpoultry.co.uk
HEY PESTO
THE PIG ISSUE
When it comes to pork, deliciousness and animal welfare go hand in hand. At Yorkshire Woodland Pork near Masham their rare breed pigs are free to roam and forage in woodlands as nature intended. The result is pork that is naturally delicious, a return to pork that tastes as it should. You can contact Yorkshire Woodland Pork on 07545 271156 or email ywpork@outlook.com
Most of us have mint growing in our gardens, and now’s the time to use it. A fresh mint pesto offers a zingy alternative to traditional basil pesto, and it’s super-simple to make. Put a large bunch of mint into a food processor with 175ml good olive oil, 125g pine nuts, 125g grated Parmesan cheese, a clove of garlic and a dash of lemon juice. Blitz to a coarse paste, season to taste. Done! For interesting variations, toast the pine nuts beforehand, or substitute almonds. Swap flat leaf parsley for half the mint. Add more garlic, or leave it out altogether. Dales Life | SUMMER 2020 |
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F O O D
N O T E S
PRETTY COOL
BRILLIANT BANGERS
Searching for something a little bit special to put on your barbecue? Campbells of Leyburn (campbellsof leyburn.co.uk) has a range of tasty homemade sausages to choose from, with favourites including free-range pork sausages, traditional Lincolnshire and Cumberland sausages, leek and Stilton sausages and red onion chutney sausages. Particularly recommended for the barbie are bangers flavoured with Black Sheep or Wensleydale Gamekeeper ale – and, for those who appreciate a touch of spice, chilli and coriander. Call their butchery on 01969 625600 to check what’s in stock.
FARM TO FORK
Grass-fed cattle have a natural diet, and the result is tastier meat that’s higher in vitamins and lower in saturated fat. The Mainsgill Farm heifers graze the gently rolling hills of Holmedale until they are around two years old. You can buy meat from the herd, matured on the bone for 28 days, at Mainsgill Farm shop mainsgillfarm.co.uk – and, of course, buying direct from the producer means you get a topquality product for a very affordable price. 58 | SUMMER 2020 | Dales Life
With summer almost here, it’s the perfect time for ice cream, but why settle for run-of-the-mill ice cream when you can indulge in a treat that’s Yorkshire through and through. Yorkshire Ice Cream is made by Brymor of Masham and is produced with milk and cream from cows milked on dairy farms in North Yorkshire. You can find it at Booths of Ripon and The Co-op in Masham.
GOOD LOOKING COOKING
The Fat Penguin stove from Yorkshire Fireplaces doesn’t just heat your house, it cooks your dinner for you! The stove includes a top plate for your kettle or saucepans, and an oven that can reach temperatures of up to 300ºC – not to mention the super-efficient clean-burn system and striking good looks. Find out more at the Yorkshire Fireplaces showroom on Northallerton High Street, or visit yorkshirefireplaces.co.uk
SENSATIONAL SALMON
If you’re a big fan of gin, then you will love Bleiker’s Gin and Juniper Smoked Salmon. Slowly smoked over oak shavings and marinated with Mason’s awardwinning Yorkshire gin, crushed juniper berries and dill, it's the perfect treat for gin lovers. Find it at bleikers.co.uk
it’s not just local, it’s
Mainsgill
A ‘r e a l ’ fa r m s h op o ffe r i n g a s h o p fl o or t o ou r wo r ki n g l i v e st oc k fa r m
Al l o ur b ee f, po r k an d l amb is
born, reared an d raised in Y o r kshi re
Farmers & Butchers Food Hall Gift Hall & Country Clothing Tearoom
www.mainsgillfarm.co.uk
4 miles west Scotch Corner, A66, DL11 7PN
Open 7 days a week
01325 718860 Dales Life | SUMMER 2020 |
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Wensleydale Herdwick Hogget Lamb TOP FOR TASTE AND TEXTURE • DELIVERED TO YOUR DOOR
With its luscious, full flavour and gamey texture, hogget, one-to two-year-old sheep, is first choice for many top British chefs. Greensley Bank Herdwick hogget lamb is grass-fed on the lush green pastures of Wensleydale. Our animals are reared for taste, not volume; supermarket meat simply doesn’t compare. We supply succulent full or half hogget lambs, professionally butchered, boxed, labelled and freezer-ready – just call or email Paul to order. Greensley Bank • greensleybank.co.uk • 07775 813242 • paulchambers@greensleybank.co.uk 60 | SUMMER 2020 | Dales Life
White Bear Country Inn MASHAM NORTH YORKSHIRE Wellgarth, Masham, North Yorkshire HG4 4EN 01765 689319 thewhitebearhotel.co.uk
Summer at the White Bear The White Bear is a five-star inn situated in the pretty market town of Masham, in the foothills of the Yorkshire Dales. We serve delicious breakfasts, lunches, afternoon teas and dinner, all prepared using the finest local produce. Stay in one of our delightful rooms and experience a real taste of the Dales.
Stone House Hotel EAT
STAY
CELEBRATE
Open daily for: Coffee & Fresh Baking • Delicious Lunches • Sumptuous Dinners • Relaxing Breaks
Sedbusk, near Hawes, Wensleydale DL8 3PT • 01969 667571 www.stonehousehotel.co.uk Dales Life | SUMMER 2020 |
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A Family Run Country Inn serving Proper Yorkshire Food D I NE R E L AX STAY Grassington Road, Cracoe, North Yorkshire, BD23 6LA devonshirearmsinncracoe.co.uk T: 01756 699191
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CLICK & COLLECT Takeaways Now Available
Check our website for our weekly changing takeaway menu
F OX H A L L I N N . C O. U K T: 01325 718303 E: contact@foxhallinn.co.uk
FOX HALL INN EAST LAYTON RICHMOND NORTH YORKSHIRE DL11 7PW @foxhallinn
THE QUEEN’S HEAD FINGHALL
GOOD PUB FOOD WITH A TWIST Situated in the picturesque village of Finghall and surrounded by spectacular countryside, The Queen’s Head is the perfect location to explore the beauty of the Dales. TAKEAWAY SERVICE NOW AVAILABLE. Please visit our web site for further details RESTAURANT | BAR | ROOMS WEDDINGS | PRIVATE PARTIES SPECIAL OCCASIONS The Queen’s Head, Finghall 01677 450259 | enquiries@queensfinghall.co.uk www.queensfinghall.co.uk Dales Life | SUMMER 2020 |
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THE FANTA STIC FIVE To celebrate our first ever digital-only issue – and chase away the lockdown gloom – we’ve put together not just one but five Yorkshire-themed prize giveaways. They’re free to enter and you should be able to find the answers to all the competition questions by looking through the magazine
WIN A ONE-NIGHT DINNER, BED AND BREAKFAST STAY FOR TWO AT GLORIOUS GRANTLEY HALL
Following a multi-million-pound refurbishment, 18th century Grantley Hall, near Ripon, reopened last year as a luxury country house hotel. Grantley boasts 47 exquisite bedrooms, four indulgent restaurants and three stunning bars - plus a magnificent spa, a state-of-the-art gym and picture-perfect gardens. For a chance to win a one-night stay at Grantley Hall, simply tell us which Michelin-starred Chef runs a fine dining restaurant named after himself at Grantley Hall. To enter visit daleslife.com/win. One entry per person, terms and conditions apply, please see below.
WIN LUNCH FOR FOUR AT THE SWINTON ESTATE'S SUPER-STYLISH TERRACE RESTAURANT
With its spacious modern interior, delightful outdoor dining area and tranquil garden setting – not to mention the mouthwatering, immaculately presented seasonal menus based around produce from the Swinton Estate's colourful four-acre walled garden – the Terrace Restaurant is one of the highlights of the North Yorkshire dining scene. For a chance to win lunch for four at The Terrace, simply tell us the name of the Swinton Estate’s glamping experience. To enter visit daleslife.com/win. One entry per person, terms and conditions apply, please see below. 64
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WIN A ONE-NIGHT DINNER, BED AND BREAKFAST STAY FOR TWO AT THE STONE HOUSE HOTEL, HAWES
The Stone House is a classic country house set on the sunny side of Wensleydale, a short walk across the fields from the bustling market town of Hawes. With its fine food, friendly atmosphere, panoramic views and lush gardens it’s the perfect setting for a revitalising break in the heart of the Yorkshire Dales National Park. For a chance to win a one-night stay at The Stone House Hotel, simply tell us in which hamlet near Hawes you can find The Stone House Hotel. To enter visit daleslife. com/win. One entry per person, terms and conditions apply, please see below.
WIN A COPY OF ALAN TITCHMARSH’S NEW BOOK, MARIGOLDS, MYRTLE AND MOLES
WIN A TAPLIN & MAGEEAN CRAFT GIN GIFT PACK
Taplin & Mageean are two passionate artisan distillers who produce a range of four ultra-premium, small-batch gins in an old railway shed in Leyburn: the juniper-heavy Signature Edition, Spiced Orange with its hints of fig, cranberry and cinnamon, super-summery Peach & Basil and the headily fragrant Elderflower Orchard. For a chance to win a Taplin & Mageean gift pack, simply tell us where to find the Taplin & Mageean distillery. To enter visit daleslife.com/win. One entry per person, terms and conditions apply, please see below.
From touching poems on the peony, the snowdrop and the sweet pea to hilarious horticultural verse, Marigolds, Myrtle and Moles: A Gardener's Bedside Book (Hodder & Stoughton, hardback) is Alan Titchmarsh’s heartfelt and entertaining celebration of the garden. We have three copies of this charming little book waiting to be won. For a chance to win Marigolds, Myrtle and Moles, simply tell us which variety of tomato is featured in our Summer issue Garden Notes pages. To enter visit daleslife.com/win. One entry per person, terms and conditions apply, please see below.
MAIN TERMS AND CONDITIONS Applicable to Grantley Hall, Swinton Park and Stone House Hotel prizes Prizes offered are subject to availability at time of booking, and must be taken before 31 March 2021. Prize bookings can be made Monday to Thursday only. Bank Holidays and dates from 1 December 2020 to 3 January 2021 inclusive are excluded. All extras are to be paid for on departure.
Applicable to all prizes One entry per person per competition only. The closing date for entries is 31 August 2020. To enter you must accept our terms and conditions as detailed in the link below, and you must be a resident of the United Kingdom aged 18 or over. Winners will be notified in early September. For a complete list of terms and conditions click here
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the best of
BRITISH James Martin celebrates the unique food of the British Isles
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SOUSED MACKEREL WITH BEETROOT SALAD One of the most underrated fish out there
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STEAK WITH WHISKY-BRAISED ONIONS AND MUSTARD SAUCE Onions combined with steak and a simple mustard sauce
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FOREST GIN AND FRUIT JELLIES A grown-up version of jelly and ice cream
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SOUSED MACKEREL WITH BEETROOT SALAD This dish relies on the freshest mackerel and, in my opinion, it’s one of the most underrated fish out there as well as one of the cheapest. We surprised all the cameramen when I went mackerel fishing and – within 30 seconds of dropping the line in – we pulled up nine! Simply prepared, this is a magical dish. METHOD Put the mackerel on a board, flesh-side down, and use a sharp fish knife to cut through the skin in a criss-cross pattern. Place the gin, peppercorns, lemon juice and salt in a shallow, nonmetallic tray or dish and stir together. Lay the mackerel fillets on top, flesh-side down, and set aside for 30 minutes. Meanwhile, heat the redcurrant jelly and vinegar together in a small pan to dissolve the jelly. Bring to the boil, then simmer until reduced by half. Put the mustard into a bowl, season, then pour the redcurrant sauce into it and whisk well. Add the diced beetroot and
SERVES 4
toss everything together.
2 mackerel, filleted and pin-boned
To serve, divide the beetroot salad between four plates. Drain the
50ml gin
mackerel from the marinade and place on top of the beetroot. Top
6 pink peppercorns
each with sliced pickled onions, a quenelle of crème fraîche (see
juice of 1 lemon
tip) and the micro herbs.
pinch of sea salt FOR THE SALAD 3 tablespoons redcurrant jelly 50ml red wine vinegar 1 tablespoon Dijon mustard sea salt and freshly ground black pepper 2 large cooked beetroot (not pickled in vinegar), diced TO SERVE 1 pickled onion, thinly sliced 50g thick crème fraîche small handful of micro herbs
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JAMES'S TIP To make a quenelle, use two metal teaspoons: scoop up half the crème fraîche with one spoon, scrape the other spoon against the crème fraîche to lift it off the first spoon, then do the same again to make a smooth oval.
STEAK WITH WHISKY-BRAISED ONIONS AND MUSTARD SAUCE Every chef becomes obsessed with certain ingredients at some point in the year and right now, my obsession is onions. These, combined with steak and a simple mustard sauce, were a favourite dish of Johnny on Camera Two when we were filming the show. METHOD If using, light your BBQ. When the coals are silvery in colour, it’s ready to cook on. Place the whole onions in a pan with the whisky and beef stock Cover and bring to the boil then reduce the heat slightly and simmer for 40 minutes. Use a slotted spoon to lift the onions out of their cooking liquor and set aside to cool a little. Reserve the liquor. Meanwhile, place the butter, garlic and pine sprigs into a separate pan and place over a low heat to melt the butter. If not cooking on the BBQ, preheat a griddle pan over a high heat.
SERVES 2
Cut the onions in half horizontally, then drizzle over the oil and
4 onions, peeled
season well. Cook on the griddle pan or on the BBQ, flat-side down,
50ml whisky
for a couple of minutes until charred. Lift onto a plate and set aside.
600ml beef stock
Season the steak all over, then brush with some of the melted pine
100g salted butter
butter. Cook on the hot griddle pan or on the BBQ for 2 minutes, then
1 garlic clove, crushed
brush with more butter, flip over and cook for another 2 minutes.
a few pine sprigs, washed and patted dry
Add the long-stem broccoli to the pan or BBQ for the last 2
1–2 tablespoons olive oil
minutes of cooking, again brushing with pine butter. Lift the steak
sea salt and freshly ground black pepper
onto a board and rest for 4 minutes.
400g rump steak, 5cm thick 150g long-stem broccoli FOR THE SAUCE 2 tablespoons Scottish grainy mustard ½ teaspoon English mustard 2 tablespoons salted butter
To make the sauce, put both types of mustard in a pan with 1 tablespoon of the butter and 200ml of the reserved onion cooking liquor. Pour in the whisky, then flambé to burn off the alcohol, tipping the pan gently and carefully to ignite. Place over a medium heat and simmer until the liquid has reduced by half, then stir in the cream and season well. Whisk in the remaining 1 tablespoon of butter to finish.
25ml whisky
Slice the steak into 3-cm thick slices and place on a platter with the
75ml double cream
broccoli, then spoon over the sauce. Pull the onions into petals and dot around before serving.
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FOREST GIN AND FRUIT JELLIES I visited two great gin distilleries on my travels for this series. To be honest, I could have done a whole series on gin. Toad Gin in Oxford and Forest Gin in the Peak District provided some highlights as well as headaches! I love this dessert, as it is basically a grown-up version of jelly and ice cream. METHOD Put the gelatine leaves into a large bowl, pour over enough cold water to cover and leave to soak for 2–3 minutes. Pour the gin into a large pan, along with the elderflower cordial and sugar. Pour in 400ml water and heat gently over a low-medium heat to dissolve the sugar. Lift the gelatine leaves out of the bowl and squeeze out any excess water, then add to the pan and whisk in. Pour half the liquid into a separate bowl and set aside to make the elderflower and gin jellies (this step is optional – if you’d like all the jellies to be raspberry-flavoured, you can omit this).
SERVES 8–10 10 gelatine leaves
Add most of the raspberries to the remaining liquid in the pan, saving a few for decoration. Press down on the raspberries with the
100ml Forest gin
back of a metal spoon to extract the juices.
120ml elderflower cordial
Line a sieve with muslin and rest over a bowl. Pour the warm
50g caster sugar
raspberry liquid mixture into the sieve and strain through the muslin.
400g raspberries 400g mixed berries, such as strawberries, blackberries, redcurrants and blueberries TO SERVE 1 x 500ml tub raspberry sorbet a few mint sprigs
Divide the mixed berries, including the reserved raspberries, between 8–10 small jelly moulds (these can be any shape you like – have fun!). Pour the jelly mixture/s between the moulds, then chill in the fridge for 1 hour until set. When ready to serve, briefly dip the moulds into hot water and turn out each jelly onto a dessert plate. Serve with sorbet and decorated with mint sprigs.
Recipes are taken from James Martin's Islands to Highlands with photography by Peter Cassidy. Hardcover published by Quadrille Publishing Ltd.
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EXPERIENCE THE
unforgettable unforgettable
We are very much looking forward to welcoming you back to the hotel soon. We are tentatively THE and we can’t wait to continue our exciting journey, taking bookingsEXPERIENCE from Saturday 1st August providing a 5 star service and helping our guests to make magical memories for the future. We are very much looking forward to welcoming you back to the hotel soon. We are tentatively taking bookings from Saturday 1st August and we can’t wait to continue our exciting journey, providing a 5 star service and helping our guests to make magical memories for the future.
EXPERIENCE THE
unforgettable
We are very much looking forward to welcoming you back to the hotel soon. We are tentatively taking bookings from Saturday 1st August and we can’t wait to continue our exciting journey, providing a 5 star service and helping our guests to make magical memories for the future.
Ripon,Yorkshire North Yorkshire +44(0) 1765 1765 620070 | hello@grantleyhall.co.uk Ripon, North HG4HG4 3ET3ET| |+44(0) 620070 | hello@grantleyhall.co.uk
Ripon, North Yorkshire HG4 3ETwww.grantleyhall.co.uk |www.grantleyhall.co.uk +44(0) 1765 620070 | hello@grantleyhall.co.uk www.grantleyhall.co.uk Dales Life | SUMMER 2020 |
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A SLICE OF SUNSHINE Letitia Clark invites you to try these simple and nourishing dishes from her kitchen in Sardinia
LINA’S CULURGIONIS It is hard not to fall for these rustic, chubby, Sardinian cousins of ravioli
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FENNEL GRATIN Gratins are instant crowd-pleasers
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PEAR, PECORINO AND RICOTTA RAVIOLI These are surprisingly delicate and dainty ravioli
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ALMOND PANNA COTTA WITH ROSÉ POACHED CHERRIES AND WILD FENNEL A wonderfully gentle, creamy way to finish a meal
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LINA’S CULURGIONIS It is hard not to fall for these rustic, chubby, Sardinian cousins of ravioli. More like dumplings, they are made of a simple semolina pasta dough stuffed with a filling of cheese, garlic, potato and mint, and shaped into an oval parcel with a plaited seam formed by a series of deft nips and tucks. The Sardinians say they resemble an ear of wheat. Like ravioli, culurgionis are poached in salted boiling water for a few minutes and served with tomato sauce and grated pecorino, or occasionally sage butter. METHOD First, make the filling. Drop the potatoes into a saucepan of well salted water and bring to the boil. When the potatoes are cooked through, drain well and peel them with your fingers (much easier when they are warm) and pass them through a ricer or mouli. Mix with the oil, egg, garlic, cheese and mint. Mix together well (I find this easiest with my hands) and taste for seasoning. Add salt if necessary. Cover and place in the fridge for at least 30 minutes, or long enough to cool, but you can also make it the night before and leave overnight, if you like.
SERVES 6–8 FOR THE FILLING 700g yellow potatoes 3 tablespoons olive oil 1 egg
Next, make the dough. Mix all of the ingredients with 140ml water using your hands or a stand mixer and knead until you have a smooth, even dough; this will take at least 5 minutes of good, firm kneading. Wrap in cling film and leave to rest for half an hour. Again, you can do this the night before.
1 small garlic clove, grated
Roll out the dough with a pasta machine or a rolling pin, adding flour
100g pecorino, finely grated, plus extra to serve
when necessary, until it is 1–2 mm or so thick. Use a highball glass to
80g Parmesan, finely grated, plus extra to serve
shape it smoothly and place it in the centre of the dough. Using your
70g Provoletta, other mild soft cow’s cheese or cheddar, finely grated handful of mint leaves, finely chopped sea salt, to taste FOR THE DOUGH 300g semolina 1 tablespoon olive oil pinch of sea salt TO SERVE 1 x quantity tomato sauce of your choice basil leaves
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cut circles from the dough. Take a walnut-sized piece of the filling, left hand to cup it, fold and pleat the dough over itself to encase the filling. Place on a tray and set aside. Once made, these will keep for about 4 days in the fridge and freeze well. When ready to cook, bring a large pan of salted water to the boil. Drop in the culurgionis and cook for 2–3 minutes until they rise to the surface. Remove with a slotted spoon and place into a warm sauce. Stir to coat and serve with basil leaves and cheese.
FENNEL GRATIN
Finocchi Gratinati
There are few things that aren’t better when baked in a creamy sauce and cooked under the grill until crisp on top. Gratins are instant crowd-pleasers, and so simple to put together. The two main ways to make a gratin are with a traditional béchamel, or with a simple cream reduction, the latter of which is used in this recipe. I love béchamel, but the delicacy of fennel seems to work better this way. A staple vegetable in Sardinia, fennel provides a clean and fresh flavour throughout the year. This is a wonderful way of using them, and is delicious served with steak, fish or roast pork, or even just on its own. METHOD Preheat the oven to 190°C/fan 170°C/gas 5. Generously butter a medium-sized gratin dish. Bring a pan of salted water to the boil. Drop in the fennel slices and cook for two minutes, until just translucent, but not floppy. Drain well, pat dry with paper and lay them in a buttered gratin dish. Heat the cream with the garlic clove in a small saucepan and bring almost to the boil – at which point, take off the heat and set aside to infuse for 10 minutes. After this time, fish out the garlic and season the cream with salt and nutmeg, tasting as you go.
SERVES 4 AS A MAIN OR 6 AS A SIDE butter, for greasing 3 fennel bulbs, sliced to ½cm thickness 350ml double cream
Add a third of the cheese and stir until incorporated. Pour the cream over the fennel. Sprinkle the breadcrumbs and the rest of the Parmesan over the top and bake in the oven for around 25 minutes, until golden and bubbling.
1 garlic clove, bashed sea salt pinch of grated nutmeg 50g Parmesan, grated 30g breadcrumbs
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PEAR, PECORINO AND RICOTTA RAVIOLI
Ravioli di Pera, Pecorino e Ricotta
Based on a brilliant recipe by Emiko Davies, these are surprisingly delicate and dainty ravioli that will win over any sweet-with-savoury sceptic. The filling can be made well in advance and kept in the fridge for a few days. The ravioli are very good served simply with olive oil, fresh basil in summer and a little extra cheese. The filling can be made well in advance and kept in the fridge for a few days. METHOD In a small saucepan, poach the pears gently in a little water with the sugar and lemon until they are just soft, about 10 minutes. Allow to cool, then slice them into tiny pieces, about the size of a petit pois. In a small bowl, mix the pear with the ricotta, pecorino and a good pinch of sea salt, then taste for seasoning. The mix needs to be well seasoned, because ricotta drinks salt. Cut the pasta into 4 pieces and roll each into a long thick strip using a pasta machine, or a rolling pin, until it is thin enough to just see your hand through. Keep dusting your surfaces with semolina
SERVES 6
to prevent sticking. Dust a tray with semolina ready to place your
3 pears, peeled, cored and halved
ravioli onto.
1 tablespoon brown sugar
Using a piping bag or a teaspoon, dot walnut-sized amounts of
peeled zest of ½ a lemon
your filling 5cm apart, in the centre of your wide strip of pasta. Cut
350g ricotta
each into a strip containing just 3 of your ravioli. Lightly brush the
100g pecorino, grated, plus extra to serve
lower half with a little water and fold over the top half of the pasta
sea salt 1 x quantity fresh egg pasta dough semolina, for dusting sage butter a handful walnuts, toasted
sheet to enclose the filling. Press down gently using the palms of your hands and seal the ravioli all the way around. Cut them out into squares or half-moons, depending on your preference. Place on the tray and chill for 30 minutes. When ready to cook, bring a large pan of well-salted water to the boil, and have the sage butter ready to go in a frying pan big enough to accommodate all the ravioli. Drop in your ravioli and cook them for 3–4 minutes, until they bob to the surface and the pasta is cooked through. Decant them with a slotted spoon into the sage butter, stir gently to coat and serve, with toasted walnuts and more grated pecorino on top.
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ALMOND PANNA COTTA WITH ROSÉ POACHED CHERRIES AND WILD FENNEL
Panna Cotta di Mandorle, Ciliegie e Finocchietto Selvatico Panna cotta is a wonderfully gentle, creamy way to finish a meal. It couldn’t be easier to make. There are some lovely rosé wines made in Sardinia, and whilst I rarely drink them, I like cooking with them. The wild fennel highlights the delicate anise flavours of the cherry and wine, but if you cannot find it then chervil is a good substitute. METHOD Set the oven to 170°C/fan 150°C/gas 3½. Roast the almonds until they just begin to smell nutty, for about 8–10 minutes. Once they’ve cooled a little, roughly chop. In a small saucepan, bring the chopped almonds, cream, lemon zest and sugar to the boil then simmer very gently, stirring occasionally and allowing the almonds to seep their flavours into the mix. After a few minutes, remove from the heat and set aside. In the meantime, soak the gelatine in a bowl of cold water. When it is totally soft, add it to the warm mixture and stir well. The gelatine
SERVES 6 200g whole peeled almonds 550ml single cream 3 strips of lemon zest 80 g caster sugar 2 gelatine leaves TO SERVE
should dissolve completely (if it doesn’t, warm the whole mix a little again). Strain through a fine sieve into a pouring jug. You can keep the almonds to add to your porridge or muesli the next day. Divide your mixture into ramekins or serving dishes of your choice. Chill in the fridge until set, around 3–4 hours. If eating the next day, cover well and remove from the fridge an hour or so before you want to eat them.
300g cherries
Stone and halve the cherries. Place them in a shallow pan with the
1 glass of rosé wine
wine, a splash of water, sugar and lemon zest. Cover. Bring to a
100g caster sugar
simmer and then poach until the cherries are soft but not mushy,
zest and juice of ½ lemon
around 10–15 minutes. Taste the sauce and reduce to your taste,
fronds of wild fennel or chervil
adding more lemon juice or sugar to your liking. Allow to cool. When ready to serve, spoon the cherries on top of the panna cottas and scatter with the fennel or chervil.
Recipes are taken from Bitter Honey by Letitia Clark, with photography by Matt Russell, published by Hardie Grant, £26.
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EAT IT UP Food waste is a huge problem so let’s help change that with these simple dishes to help you make the most of your leftovers
APPLE & KALE SALAD The sweetness of apple and the super savouriness of kale and Parmesan
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THAI PORK BURGERS WITH PINK ONIONS & SESAME CUCUMBER I hope you love these burgers as much as I do
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CRISPY GNOCCHI WITH LEMON, TOMATOES, SPINACH & CRÈME FRAÎCHE A quick-fix-meal recipe, with minimal faff
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BAKED ROSEMARY & NUTMEG NECTARINES Great quick desserts for guests, or brilliant for weekend breakfasts too
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APPLE & KALE SALAD The sweetness of an apple and the super savouriness of kale and Parmesan are what make this salad marvellous. I made it for a picnic once, another fridge-raid bowl that turned out pretty nicely, and is now one of my go-to combinations. I’ve added asparagus to the recipe as it goes well, but if it’s not the right time of the year, simply leave it out. You could replace it with something like French beans or just more broccoli, again, experiment with whatever is around, I’m sure it will be great. METHOD Preheat the oven to 220°C/fan 200°C/gas 7. Halve the broccoli widthways, and trim the base of the asparagus. If you’re using standard broccoli, then chop up, including the trunk, into small florets. Add the broccoli and asparagus to a large baking sheet, drizzle with olive oil and season. Toss to coat and then bake on the top shelf of the oven for 8 minutes. Add the kale to a large salad bowl and drizzle with a small amount of olive oil, season and then toss, crunching slightly with your
SERVES 4 TIME 25 MINUTES 100g Tenderstem broccoli (or standard broccoli)
hands to combine. Core and quarter the apple and thinly slice each quarter lengthways. Halve the lemon and then squeeze some juice over the
100g asparagus (if in season)
apple slices. Once the vegetables have had 8 minutes, remove from
100g kale
the oven and tip the kale on top, then spread out.
1 lemon 1 Braeburn apple 100g rocket/arugula 2 tablespoons extra virgin olive oil 25g Parmesan, grated sea salt and freshly ground black pepper olive oil, for roasting
Return to the oven for another 10–12 minutes, until the kale is crispy, but not burnt. Add the apple slices, rocket/arugula, extra virgin olive oil, grated Parmesan and a good squeeze of lemon juice to the salad bowl and set aside. Once the greens are ready, let them cool down on the baking sheet for 5 minutes, then add to the salad bowl and toss well to combine. Season to taste and serve. SWAP INS Swap in any greens you like. Use whatever’s in season if you can. The rocket/arugula can be any salad, baby leaf salad works well with this dish too. Any firm, crunchy apple variety, such as a Cox’s apple, is fine. Parmesan can be pecorino or any hard Italian cheese. Swap the lemon for a lime, too, but you might need more than one. LEFTOVERS I love this salad loaded up in a baguette with some very mature Cheddar cheese, some chutney and roasted ham or just serve it up as it is with some extra salad leaves folded through.
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THAI PORK BURGERS WITH PINK ONIONS & SESAME CUCUMBER Whilst I want to avoid giving you shopping lists the size of my arm, this recipe is well worth its extended ingredients quantity. I hope you love these burgers as much as I do! SERVES 4 TIME 50 MINUTES
METHOD
FOR THE PINK ONIONS
red onion, add to a bowl with the white wine vinegar and sugar, then
1 red onion
leave to pickle. Prep all the ingredients for the burger patties: Hold the
100ml white wine vinegar
bunch of coriander in your hand and break in half where the leaves
½ teaspoon caster sugar
start to grow. Finely chop the stalks and leave the leaves whole. Put all
FOR THE PATTIES
the burger patty ingredients (apart from the coriander/cilantro leaves)
10g freshly chopped coriander
into a large mixing bowl and mix with your hands for a minute. Shape
40g fresh ginger, peeled and finely chopped
into four patties, each about 2 cm thick and set aside on a plate. Peel
1 shallot, finely chopped
sesame seeds and lime juice (save the zest) to a bowl, mix to coat the
1 lemongrass stem, bashed, trimmed and finely chopped
ribbons and set aside. Separate the mint and Thai basil leaves from
2 garlic cloves, grated 30g salted peanuts, roughly chopped 1 tablespoon fish sauce
Preheat the oven to 230°C/fan 210°C/gas 8. Peel and thinly slice the
the cucumber into ribbons, then finely zest the lime. Add the ribbons,
their stalks, then add the leaves, along with the coriander, to a small bowl. Mix to combine and set aside. Heat a drizzle of vegetable oil in a non-stick frying pan/ skillet over a high heat and, once hot, add the burger patties. Cook for 5 minutes on each side (reduce the heat
1 tablespoon sesame oil
slightly if they start to burn), until well browned. Next, transfer to the
½ teaspoon dried chilli/hot red pepper flakes
sheet). Let the burgers finish cooking in the oven for 2–3 minutes, or
oven (in the frying pan/skillet, if it’s ovenproof, or on a small baking
600g minced pork
until cooked through. Add the brioche buns to the oven on the middle
FOR THE SESAME CUCUMBER
shelf at the same time, to toast. Remove the burgers and buns from
½ cucumber
the oven and let the burgers rest for a couple of minutes. Meanwhile,
1 lime
spread the mayo on the base of the buns, top with the reserved lime
1 tablespoon sesame seeds
zest, add some sesame cucumber, followed by the burgers, the herb
FOR THE BUNS
mix, pink onions and some crispy onions. Add the bun lids and devour!
10g fresh mint
SWAP INS
10g fresh Thai basil
You could use minced beef instead of the pork. You can use half an
4 brioche buns, halved
onion instead of the shallot, pastes instead of fresh ginger or garlic
30g crispy onions
and cashews instead of peanuts. Use courgette instead of cucumber
mayonnaise, to serve
and red wine vinegar or cider vinegar for the white wine vinegar.
sea salt and freshly ground black pepper
Swap in parsley for any of the fresh herbs.
vegetable oil, for frying
LEFTOVERS Roll the (uncooked) burger patty mix into mini meatballs, pan-fry and add to add to rice or noodle meals, or make sausage rolls with some puff pastry. Keep the pink onions (for up to a week) and sesame cucumber (for up to 2 days) separately, in sealed containers in the fridge, and serve in sandwiches, on some buttered rye toast as a snack or even served on the side with curries or salads. Dales Life | SUMMER 2020 |
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CRISPY GNOCCHI WITH LEMON, TOMATOES, SPINACH & CRÈME FRAÎCHE You could, of course, make the gnocchi from scratch, but this is a quick-fix-meal recipe, with minimal faff and it uses just one pan. Gnocchi, in my opinion, should always be fried; I’m a sucker for that crispy crust and pillowy centre, so here’s a recipe creating just that result, for your midweek meal repertoire. METHOD Heat a good drizzle of vegetable oil in a large, non-stick frying pan/ skillet over a medium-high heat and when hot, add the gnocchi. Fry, tossing every minute, for 8–10 minutes. Halve the cherry tomatoes and roughly chop any larger tomatoes. Once the gnocchi are golden-brown and crispy, reduce the heat slightly and add the garlic and tomatoes to the pan. Sizzle gently for 2 minutes, then add half of the spinach and wilt for a minute, followed by the remaining spinach, letting it also wilt, and fold all the ingredients together. Finally, add the crème fraîche, a good
SERVES 4 TIME 20 MINUTES
squeeze of lemon juice and the boiling water.
500g ready-made gnocchi
taste to check for seasoning, then pile into bowls. Serve with some
250g mixed fresh tomatoes: cherry, vine and/or plum
rocket/arugula on the side and use the remaining lemon and some
2 garlic cloves, grated
Let the sauce come to the boil, then remove from the heat. Stir well,
olive oil to drizzle over the top.
200g spinach
SWAP INS
150ml crème fraîche
You need the gnocchi and fresh tomatoes for this recipe, but you
1 lemon
could use garlic purée instead of fresh, kale to replace the spinach
50ml tablespoons boiling water
and soured/sour cream instead of crème fraîche.
sea salt and freshly ground black pepper
LEFTOVERS
vegetable oil, for frying 80g rocket/arugula, to serve olive oil, to serve
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Simply reheat this dish (until piping hot) with an extra splash of water, with some fresh lemon juice and fresh tomatoes to bulk it out again. The spinach won’t look or taste quite as fresh.
BAKED ROSEMARY & NUTMEG NECTARINES Rosemary and fruit is a joy. Nutmeg is such a warming spice, one that I think works wonderfully with the summery sweet tang of a nectarine, mellowed by baking in the oven. These are a great quick dessert for guests, or brilliant for weekend breakfasts too. METHOD Preheat the oven to 200°C/fan 180°C/gas 6. Lay the rosemary sprigs on a small baking dish, and top with the nectarines, cut-side up. Finely grate a dash of nutmeg over each half, then sprinkle the sugar on top, followed by a small pinch of sea salt. Drizzle over the olive oil and transfer to the top shelf of the preheated oven. Let bake for 25–30 minutes, until lightly coloured and very soft. Serve with Greek yogurt, porridge or rice pudding. Store any leftovers in an airtight container in the fridge for up to 3 days.
SERVES 4 TIME 30 MINUTES 5 sprigs fresh rosemary 4 ripe nectarines, halved and stoned/pitted ¼ whole nutmeg 2 tablespoons soft light brown sugar
SWAP INS Use peaches or plums instead of nectarines. Try thyme instead of rosemary and ground cinnamon instead of nutmeg. LEFTOVERS Lovely served with my rice pudding or chilled and served on a cheese board instead of quince jelly.
a pinch of sea salt 1 tablespoon olive oil Greek yogurt, to serve
Recipes are taken from Home Bird: Simple, low-waste recipes for family & friends by Megan Davies, with photography by Clare Winfield, published by Ryland Peters & Small, £16.99.
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Keeping it SIMPLE
Easy, uncomplicated recipes that can be made in one pot, by Yasmin Fahr
SCALLOP AND BRUSSELS SPROUT SALAD with vegan Caesar dressing 90 | SUMMER 2020 | Dales Life
A DIP IN THE SEA seafood in a tomato and harissa sauce Dales Life | SUMMER 2020 |
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ROASTED HALIBUT with lemon, tomatoes and herbs
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humble pie Cookery Kitchen Bear Cottage, Market Place, Hawes, DL8 3RD
We’re so excited to be re-opening soon! Keep an eye on the website, Facebook & Instagram for updates on our courses – and the FREE online cookery demos for you to enjoy in the meantime!
Elizabeth Fawcett Humble Pie Cookery Kitchen, at Bear Cottage, Market Place, Hawes, North Yorkshire, DL8 3RD www.humblepieyorkshire.co.uk | info@humblepieyorkshire.co.uk | 07434 603 590
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SCALLOP AND BRUSSELS SPROUT SALAD WITH VEGAN CAESAR DRESSING Why serve a vegan dressing with a protein? In my experience, a lot of home cooks don’t want to make a dressing with anchovies and raw eggs (yes, that’s in a Caesar, in case you didn’t know). Plus, it feels a little lighter, and I’m into that. METHOD
1 In the bottom of a large serving bowl, combine the garlic, miso paste, mustard and juice of 1 lemon. Slowly pour in the extravirgin olive oil, whisking at intervals to combine it with the ingredients. Make sure to mash and break up the miso paste, and continue until it reaches a smoothish consistency. (It’s not going to be perfect as we’re doing it by hand, but you could use a hand-held blender if you'd like.) Add water or more lemon juice to thin out until you achieve your desired consistency and taste. Mix in the Brussels sprouts and croutons until thoroughly combined. Season with salt and pepper and set aside.
SERVES 4 PREP 10 MINUTES TOTAL 20 MINUTES 1 garlic clove, grated or mashed with the back of a knife until it’s paste-like
2 In a 30cm frying pan (skillet) over a medium-high heat, add the remaining 2 tablespoons olive oil and heat until lightly smoking. Season the scallops with salt and pepper on both sides, then add to the pan, making sure they are not touching each other (work in batches if you need to). Cook until about halfway up
1 tablespoon miso paste
the scallop is opaque and more of a creamy white colour than a
1 tablespoon Dijon mustard
murky white, about 3 minutes. The scallops should easily release
juice of 2 lemons
from the frying pan without resistance (keep cooking if not)
4 tablespoons extra-virgin olive oil
and have a nice browned crust on the bottom. Flip, cooking for
900g shredded Brussels sprouts
1 more minute for medium-rare, then remove from the stove to
60g shop-bought croutons
allow the residual heat of the pan to finish cooking them. (If you
salt and freshly ground black pepper
want them fully cooked through, then leave on the heat for 1–2
2 tablespoons olive oil
minutes more.)
12 large scallops, muscles removed 15g fresh parsley leaves and fine stems, roughly chopped 30g toasted pumpkin seeds INGREDIENT SWAPS OR VARIATIONS: Prawns (shrimp) or chicken work here as well. Swap sprouts for asparagus in the spring or a mix of kale and romaine.
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3 Squeeze the remaining lemon juice on them, then divide the salad between plates, top with scallops, parsley and pumpkin seeds. RECIPE NOTES If you can purchase shredded Brussels sprouts, then do that as a time-saver. Otherwise, use a mandolin or trim them and use a knife to cut into strips.
A DIP IN THE SEA SEAFOOD IN A TOMATO AND HARISSA SAUCE This recipe is a pot of spiced tomato sauce filled with fresh seafood. Harissa adds a bit of a kick to the tomato sauce. It can be cooked quickly and looks very impressive. Serve it with thick, crusty bread, drizzled with some olive oil. METHOD
1 Heat the oil in a large flameproof casserole dish (Dutch oven) over a medium heat until shimmering. Add the shallot and a pinch of salt, stirring occasionally until softened, about 3 minutes. Stir in the harissa and cook together until the spices start tickling your nose, about 30 seconds.
2 Pour in the tomatoes and water, raising the heat to bring the liquid to an active boil, then reduce to maintain an active simmer. Cook until the tomatoes naturally break down into smaller pieces and the sauce thickens, about 10–12 minutes.
SERVES 2, 4 TO SHARE
Taste and adjust the seasoning with salt and pepper.
PREP 5 MINUTES TOTAL 25 MINUTES
3 Add the white fish (it will naturally flake and break apart into
2 tablespoons olive oil
stirring to coat with the sauce. Cover and cook for 2 minutes,
1 shallot, thinly sliced
then mix in the prawns and scallops. Keep covered until most
salt and freshly ground black pepper
of the mussel shells have opened and the prawns are pink and
2 teaspoons harissa, or more as desired
no longer translucent, about 3 minutes more. Discard any shells
2 x 400g tins chopped tomatoes and their liquid
herbs and toast the bread. Definitely pour some wine.
250ml (1 cup) water 225g fillet flaky white fish, such as cod, halibut or flounder 450g mussels, debearded and scrubbed 22g medium peeled prawns or shrimp, deveined
smaller pieces during the cooking process) and mussels,
that have not opened. While the seafood is cooking, chop the
4 Ladle into bowls. Place an empty bowl for the shells on the table, top with herbs and serve with the bread. RECIPE NOTES Make sure you store your seafood in a bowl over a bag of ice to maintain its freshness and keep it at an optimal temperature. Ask
225g scallops, muscles removed
your fishmonger or supermarket for a bag of ice. Seafood such as
15g fresh herbs like basil, parsley or coriander, leaves and fine stems roughly chopped, for sprinkling
bags that they are in open. After cooking, discard any that don’t
clams and mussels are alive and need air to breathe, so keep the open as they were most likely not alive when you started cooking.
crusty bread, for serving
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ROASTED HALIBUT WITH LEMON, TOMATOES AND HERBS Roasted lemon looks pretty, but it's mostly pushed to the side of the plate and not eaten. But you will be pleasantly surprised by the soft, flavourful rind that makes this dish so great. METHOD Preheat the oven, pat dry the fish, cut the tomatoes and prep the garlic, then mix everything together on the roasting tin. You’ll most likely be done as the oven comes to temperature or shortly after. Make the parsley topping while the fish cooks and also use that time to set the table, pour the wine and cut up the bread.
1 Preheat the oven to 200°C /fan 180°C/gas 6 with the rack in the middle of the oven.
2 Place the fish in a roasting tin with the tomatoes, sliced lemon SERVES 4 PREP 10 MINUTES TOTAL 25 MINUTES 4 x 170g skinless halibut or other white fish fillets (about 4cm thick) 600g baby plum tomatoes, halved 2 organic lemons, 1 with ends trimmed and sliced into rounds, 1 zested 2 garlic cloves, grated or minced salt and freshly ground black pepper 1/2 teaspoon of dried red chilli flakes 3 tablespoons olive oil
and garlic then season with salt, pepper and chilli flakes. Coat the ingredients with the oil so they have a light sheen to them. Place the fillets in the middle, skinned-side down. Place a sprig of rosemary or thyme on top of each fillet. Sprinkle any loose rosemary or other sprigs on the other ingredients.
3 Place in the oven and cook until the fish is opaque and flakes easily when touched, about 15 minutes.
4 Meanwhile, in a small mixing bowl, combine the extra-virgin olive oil, capers, parsley and lemon zest and season to taste with salt and pepper.
5 When the fish is cooked, remove from the oven and divide
4–6 rosemary or thyme sprigs
between plates along with the tomatoes and lemon rounds.
2 tablespoons extra-virgin olive oil
Finish each fish with the parsley mixture and pepper. Serve with
1 teaspoon capers, drained and chopped
crusty bread.
15g fresh parsley leaves and fine stems, roughly chopped crusty bread, for serving
Recipes are taken from Keeping It Simple by Yasmin Fahr, published in hardback by Hardie Grant Books.
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Campbell’s of Leyburn Your family run Fine Food and Wine Emporium So many surprises in store for you
• Our famous store on Leyburn marketplace has evolved over 150 years under 5 generations of • Campbells to offer its own distinctive style of supermarket shopping. Extra broad aisles offering stress-free access to more than 12,000 different products are avenues of discovery leading to mouth-watering surprises such as:
Best Independent Rural Retailer
• •
innovative products from startups and artisans our rapidly expanding range of own-label and everyday grocery products succulent rare-breed meat from traditional Dales’ farmers national and international delicacies vying for attention on a first-class delicatessen counter
•
a bewildering choice of artisan and mainstream cheeses
•
a showcase for craft brewers and distillers
•
an unrivalled selection of worldwide wines and spirits
……. and there’s much, much more in store. Call in for a unique shopping experience, you may be surprised!
4 Commercial Square, Leyburn, North Yorkshire DL8 5BP Tel: 01969 622169 www.campbellsofleyburn.co.uk Dales Life richard@campbellsofleyburn.co.uk
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2020 EXTENDED SEASON FRIDAY 10th APRIL to SUNDAY 1st NOVEMBER
Come visit our award winning park in 2020
Tuesday to Sunday & Bank Holidays 10am - 4pm Open:
45 acres of stunningly beautiful woodland garden inspired by the Himalayas.
now o over pen t sum he mer
TEA ROOM, INFORMATION CENTRE, PLANT SALES AND CHILDRENS PLAYGROUND.
DOGS WELCOME ON LEADS
www.himalayangarden.com The Hutts | Grewelthorpe | Ripon | HG4 3DA | T: 01765 658009
Chocolate factory and visitor attraction in Leyburn watch the artisan making of chocolates
www.inspiredchocolate.co.uk Factory shop
Family Friendly
Café
accessible facilities
Workshops
trade & Corporate
Viewing Areas
Coaches & Groups
personalised
Parties & Events
Try your hand at chocolate making! Workshops suitable for Children and Adults. Make a Chocolate Pizza, Truffles or even a sheep! Chocolate House, Leyburn Business Park, Leyburn. DL8 5QA
Tel: 01969 625 288
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Get social with us:
@thirskraces
2020 FIXTURES - A GREAT DAY OUT FOR ALL THE FAMILY Saturday 18th April
Saturday 9th May (Eve)
Tuesday 16th June
Saturday 1st August
Friday 28th August
Monday 27th April (Eve)
Saturday 16th May
Wednesday 1st July
Friday 7th August
Saturday 5th September
Saturday 2nd May
Monday 15th June
Friday 24th July
Friday 14th August (Eve)
Monday 14th September
LADIES ’ DAY
For more information, visit our website: thirskracecourse.net or call 01845 522 276 Dales Life | SUMMER 2020 |
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Free range woodland reared pork Our rare breed pigs are reared in Yorkshire woodlands and are free to roam and forage, living as nature intended, as part of the woodland management process. The result is pork that is naturally delicious. A return to pork that tastes as it should. Ed and Lexi Staveley 07545 271156 and 01765 658877 ywpork@outlook.com Follow us on Instagram: yorkshire_woodland_pork
OPEN DAILY 9AM - LATE
TO BOOK CALL 01748 825967
or email restaurant@thestation.co.uk For menus, events and local supplier information visit
www.thestation.co.uk/cafebar Station Yard, Richmond. DL10 4LD
Enjoy our Christmas ov- 23 Dec.
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ine dine in
Sublime meals to collect Wednesday and Friday evenings
Sign up to receive our takeaway menus and order vennellsrestaurant.co.uk
Vennells Restaurant 7 Silver Street, Masham HG4 4DX Tel: 01765 689000 www.vennellsrestaurant.co.uk
Fresh food same day delivery service with no delivery charge to HG3 households Use code HG3 at checkout. Order online at mackenziesyorkshirefarmshop.co.uk or call us on 01943 880369 Shop in store at Mackenzies Farm Shop, Woodnock Farm, Hardisty Hill, Blubberhouses LS21 2PG ( just off the A59) Dales Life | SUMMER 2020 | 101
THE
SADDLE ROOM AT TUPGILL ESTATE, LEYBURN
Tupgill Estate, situated in the heart of the Yorkshire Dales with 513 acres of glorious Yorkshire countryside, is home to The Saddle Room restaurant and the famous Forbidden Corner, Yorkshire's Large Tourist Attraction winner. It is also one of the region's most picturesque wedding locations.
UNIQUE SETTING
Choose from a variety of wedding settings, all with their own quirky and quaint charm. Impress your guests with inventive wedding menus whilst sipping champagne and soaking up the sheer beauty of the Yorkshire Dales. Relax in front of feature fireplaces and dazzle your wedding party with the vaulted wine cellar. Incorporate the Forbidden Corner into your big day plans and make the day extra special and fun.
THE HAYLOFT
This first-level function room with lift access can seat up to 50 people for your wedding breakfast. The Hayloft is the perfect place to kick-start the party along with a dance floor for your evening reception.
THE SADDLE ROOM RESTAURANT
Dependent on the date and season couples have in mind, why not exclusively hire our quirky equine-styled restaurant or use in conjunction with the Hayloft. This option is ideal for those that want something a little different.
THE BELL BARN
Our newly refurbished Bell Barn boasts a rustic aesthetic, exposed stone and lots of natural daylight – it's a real blank canvas just waiting to be dressed to match a chosen wedding colour scheme. The Bell Barn can cater for 150 guests seated, or 200 maximum for an evening reception. For larger parties couples have the option of a marquee wedding on the lawn. There's also the opportunity to block book the venue for guaranteed exclusive use.
CIVIL CEREMONIES
We are proud to offer Civil Ceremonies in a number of locations within the grounds of Tupgill Park. Whether it be in front of the roaring fire in the Bell Barn or a summer outdoor ceremony, by the Fishing Temple, or with the dramatic backdrop of Flamstone Pin on Tupgill Lawn, we can tailor-make the setting in line with your vision.
5 STAR ACCOMMODATION After a long day celebrating such a memorable occasion, what better than to retire to one of our courtyard self-catering cottages or stable bed and breakfast bedrooms.
Tel: 01969 640 596 | www.thesaddleroom.co.uk The Saddle Room Restaurant, Tupgill Park, Coverdale, Leyburn, North Yorks DL8 4TJ 102 | SUMMER 2020 | Dales Life
Easy does it Diana Henry shares some of her favourite recipes from her new cookbook, From the Oven to the Table
ROAST SALMON & GREEN BEANS WITH CORNICHONS & MUSTARD CRUMBS Salmon fillets do mean an easy supper as they cook so quickly
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ROAST LEG OF LAMB WITH BASIL, PECORINO, GARLIC & WINE Italian ingredients, Greek-inspired
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ROAST STONE FRUIT WITH ALMOND & ORANGE FLOWER CRUMBS This crumble is rich with nuggets of marzipan and scented with flower water
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BAKED LIME, PASSION FRUIT & COCONUT PUDDING A perfect Sunday lunch pudding
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Jewellery Sale Thursday, 20th August at 10am
Ripon Business Park, Charter Road, Ripon HG4 1AJ Deadline for entries 24th July
For further information, contact Inez Tobin FGA inez@elstobandelstob.co.uk
Elstob & Elstob Limited The Ripon Saleroom, Ripon Business Park, Charter Road, Ripon HG4 1AJ
Cartier Kookaburra brooch Sold for ÂŁ8,000 plus fees
t: 01765 699200 e: info@elstobandelstob.co.uk
www.elstobandelstob.co.uk
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ROAST SALMON & GREEN BEANS WITH CORNICHONS & MUSTARD CRUMBS They’re not cheap, but salmon fillets do mean an easy supper, as they cook so quickly. Roast green beans were a revelation to me the first time I tried them (American chef and lover of vegetables, Joshua McFadden, got me into them). If you want to serve these beans as a side dish, roast them as directed here, scattering the flavoured crumbs over them at the end. METHOD Preheat the oven to 200°C/fan 190°C/gas 6. Put the green beans into a roasting tin or – even better – a shallow ovenproof dish that you would want to serve from, too. Toss them with a little of the oil and some seasoning. Brush the salmon fillets with oil as well, season, then set them on top of the beans. Roast for 12 minutes. Heat the remaining oil in a frying pan. When it’s hot, add the breadcrumbs and fry briskly until golden, then add the garlic and cornichons and cook for another minute. Take the pan off
SERVES 4
the heat and stir in the mustard, parsley and lemon zest, mixing
500g green beans, topped but not tailed
together well. When 2 minutes of cooking time remain, spoon the
4 tablespoons extra virgin olive oil sea salt flakes and freshly ground black pepper 4 salmon fillets, 175–200g each 50g breadcrumbs from coarse white bread (such as ciabatta or sourdough) 1 garlic clove, finely grated 3 tablespoons drained and chopped cornichons 2 teaspoons Dijon mustard 2 tablespoons finely chopped flat leaf parsley leaves finely grated zest and juice of ½ unwaxed lemon
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breadcrumb mixture on top of the salmon and return it to the oven. Squeeze the lemon juice over the top of the fish and serve.
ROAST LEG OF LAMB WITH BASIL, PECORINO, GARLIC & WINE This came about after I cooked a Greek dish that had a stuffing made from a Greek cheese (not unlike pecorino) and ground allspice. I’d never thought about a cheese stuffing for lamb before. So this is just something that came out of my kitchen for Sunday lunch one week: Italian ingredients, Greek-inspired. METHOD Preheat the oven to 230°C/fan 220°C/gas 8. Put the cheese, garlic and some salt into a mortar and pound to a rough purée, gradually adding the olive oil. Tear the basil leaves, add them to the mortar and pound them, too. Place the leg of lamb in a roasting tin. Make deep incisions all over it and push the paste from the mortar down into them. You can also loosen the meat around the bone to make a pocket and push the paste into that, too. Season all over and put into the oven.
SERVES 6–8 120g pecorino cheese, finely grated 6 garlic cloves, finely grated sea salt flakes and freshly ground black pepper 3 tablespoons extra virgin olive oil, plus more if needed leaves from a small bunch of basil, plus more to serve (optional) 1.8kg leg of lamb 2 medium red onions, cut into wedges 600g small waxy potatoes, scrubbed, then halved or quartered, depending on size 350g red and yellow tomatoes, halved or quartered
Roast for 15 minutes, then reduce the oven temperature to 190°C/ fan 180°C/gas 5. Add the onions, potatoes and tomatoes to the roasting tin, toss them in the fat in the pan, adding a little more oil if it’s needed to moisten them, then season and roast for a final 45 minutes, adding the wine after 20 minutes. The lamb will be pink. If you prefer it more well done, cook it for a little longer. Remove the lamb to a plate, cover with foil, insulate well (I use old towels or tea towels) and leave to rest for 15 minutes. If the potatoes are tender, cover them and keep warm in a low oven while the lamb rests; if they’re still a bit firm, increase the oven temperature to 210°C/fan 200°C/gas 6½, return the vegetables to the oven, uncovered, and cook until they’re ready. Serve the lamb with the potatoes, tomatoes and onions, scattered with a few basil leaves, if you like.
250ml white wine
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ROAST STONE FRUIT WITH ALMOND & ORANGE FLOWER CRUMBS I like crumble – who doesn’t? – but it can be a bit stodgy, more about the crumble than the fruit. In this dish, the fruit shines more – it gets gorgeous caramelised edges – and the ‘crumble’ is rich with nuggets of marzipan and scented with flower water. This is a big pudding and I usually have leftovers, but that means you can eat them for breakfast. METHOD Preheat the oven to 210°C/fan 200°C/gas 6½. Halve and pit all the fruit. Cut the larger fruits – peaches and nectarines – into 6 wedges (each half into 3). Put all the fruit into a dish, sprinkle it with the sugar, lemon zest and juice and turn it over with your hands. Take 30g of the marzipan and put little nuggets of this in among the fruit. Break the rest of the marzipan into little balls, but reserve it for now. Sprinkle the flower water over the fruit. Put the flour, ground almonds and butter into a bowl and rub them together with your fingertips. You want to end up with a mixture
SERVES 8
that looks like small pebbles and gravel. Sprinkle this over the top
900g stone fruit: a mixture of peaches, nectarines, plums and apricots is good here
of the fruit, then put the balls of marzipan on top, too, leaving
2 tablespoons caster sugar
Bake for 30 minutes, or until the fruit is completely tender and the
finely grated zest of 1 unwaxed lemon, plus juice of ½ lemon
crumbs are golden, scattering over the flaked almonds halfway
65g good-quality marzipan ½ tablespoon orange flower water 50g plain flour 30g ground almonds 65g cold unsalted butter, cut into cubes 15g flaked almonds icing sugar, to dust (optional) whipped cream or crème fraîche, to serve
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patches of the fruit completely uncovered.
through the cooking time. Leave to cool a bit (I like it at room temperature, but you might prefer it warm) and dust a little icing sugar over the top, if you want. Serve with whipped cream or crème fraîche.
BAKED LIME, PASSION FRUIT & COCONUT PUDDING A riff on the enduring and much-loved Australian classic, lemon delicious pudding. It’s miraculous – a citrussy curd-cum-custard forms below the sponge as it cooks – and one of the simplest sweets you can have up your sleeve. A perfect Sunday lunch pudding. METHOD Preheat the oven to 180°C/fan 170°C/gas 4. Butter a 2 litre ovenproof dish. Throw the butter and sugar into a food processor and process until light and fluffy. Add the egg yolks and whizz the mixture, then add the flour and coconut, alternating with the milk, blending just until you have a smooth batter. Add the lime zest and juice, then scrape the batter into a large bowl. Halve the passion fruits and scoop the pulp and seeds into a sieve placed over the bowl of batter. Push the pulp through the sieve into
SERVES 4–6
the batter, then add two-thirds of the black seeds, too (discard the
125g unsalted butter, at room temperature, plus more for the dish
remaining seeds).
200g caster sugar 4 large eggs, separated 75g self-raising flour
Beat the egg whites until stiff. Using a large metal spoon, fold one-third of them into the batter to loosen it, then fold in the rest. Spoon into the prepared dish and set it in a roasting tin. Pour
50g desiccated coconut
enough boiling water into the roasting tin to come halfway up the
400ml whole milk
sides of the pudding dish and bake for 45 minutes.
finely grated zest and juice of 3 limes
Allow the pudding to cool a little when it comes out of the oven,
5 large, juicy passion fruits, or 6 smaller fruits
then sift icing sugar over the top and serve with thick cream.
icing sugar, to serve thick cream, to serve
Recipes are from From the Oven to the Table: Simple dishes that look after themselves by Diana Henry with photography by Laura Edwards and published by Mitchell Beazley, RRP £25.00.
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WILD ANGLE
the water vole by Simon Roy
The plump and faintly comical water vole used to be a common sight on Britain’s lakes, ponds and slow-moving streams and rivers. Unlike many of our native mammals, water voles are mainly active during the day, making them relatively easy to spot. When disturbed, they often draw attention to themselves by jumping into the water with a distinctive plopping sound and hurriedly paddling off. Unfortunately water voles have suffered a disastrous population crash in recent years, partly due to habitat loss and partly because of predation by mink. Mink are a non-native species that escaped from fur farms from the 1950s onwards, rapidly establishing themselves in the wild. Water voles have little protection against them, and their numbers are now believed to have shrunk to a mere 5-10% of their former level. Conservation organisations are working hard to save the water vole by improving riverbank habitats and controlling mink. One place in which they have been successfully reintroduced is Foxglove Covert Nature Reserve in Catterick Garrison (foxglovecovert.org.uk). Water voles feed mainly on grass and water plants, supplementing their diet with invertebrates and fruit. Being small and highly active creatures, they need to consume around 80% of their own body weight’s worth of food per day. They build extensive burrow systems in riverbanks or, when this is not possible, weave nests from riverside grasses, sedges and reeds.
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PHOTOGRAPHERS CELEBRATE THE BEAUTY OF THE NATURAL WORLD
Simon Roy is an award-winning wildlife photographer based near York. Since an early age Simon has been fascinated by the natural world. He studied art and design at university, and his delightful animal portraits are the result of patience, meticulous research, clever technique and a keen eye for a striking image. For more of Simon’s stunning animal portraits – and details of his wildlife photography workshops – visit simonroyphotography.co.uk
Dales Life | SUMMER 2020 | 115
Smile
for all the white reasons
A pure white smile can take years off your appearance There are a number of reasons why you might consider having your teeth whitened. Everyone is different and just as our hair and skin colour vary, so do our teeth. Very few people have brilliant-white teeth, and our teeth can also become more discoloured, as we get older. They can also become darker by drinking teas, coffees, wine and even certain dark foods can stain our teeth. At Cumbria Smiles we offer safe whitening without removing any of the tooth surfaces. Our dentist and hygienists are highly trained and will always advise the best treatment for you. • Teeth Whitening – to make your teeth pure white • Smile Make-Overs – where with little intervention we can dramatically change your smile • Implants – for any missing teeth • Dental hygiene with our hygienist with air-powder polisher • Botox and Fillers – to make you feel more confident • High quality general dentistry which includes white fillings, crowns, bridges and dentures. 116 | SUMMER 2020 | Dales Life
www.cumbriasmiles.co.uk smile@cumbriasmiles.co.uk 01768 371250 25 Market Square, Kirkby Stephen, CA17 4QT
Shop now open in Masham Shop consciously this Summer at our second-hand cashmere shop. Offering a huge range of 100% cashmere jumpers, cardigans, scarves and gloves in every colour under the rainbow for both men and women.
5 Leyburn Road, Masham, HG4 4ER (in Co-op car park) • 01765 688991
10 Years of Art & Craft Workshops in Masham!
2010-2020
THANK YOU
…to our wonderful customers, talented tutors and friends, for the 10 years of creative fun, inspiration and support that have made Artison what it is. Here’s to the next decade. 2021 dates will be published at the end of October
Don’t miss out. View diary and current availability online here:
www.artison.co.uk
Tel: 01765 689637
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SPECIAL EXHIBITION: 4th April to 19th December
Revealing rarely seen objects
Ex�osing passions, pastimes and moments from our histor�
DELVE DEEPER
Exclusive small group behind-the-scenes store tours and refreshment packages available More details and bookings: 01748 826561
Monday to Saturday 10am to 4.30pm
greenhowards.org.uk
Find us in the centre of Richmond’s market place
…is …is one one of of England’s England’s most recent most recent follies. follies. The brainchild of Mr. C.R. Armstrong, C.M.G. OBE, it was originally built as a private folly but due to public demand was subsequently opened. A unique labyrinth of tunnels, chambers, follies and surprises created in a four-acre garden in the heart of the Yorkshire Dales. The temple of the underworld, the eye of the needle, a huge pyramid made of translucent glass, paths and passages that lead nowhere, extraordinary statues at every turn. There are decisions to make and tricks to avoid, a day out with a difference which will challenge and delight children of all ages.
OPENING TIMES FOR 2020 EVERY DAY FROM 1 APRIL - 31 OCTOBER & then Sundays until Christmas. Mon - Sat 12 noon - 6pm. Sundays & Bank Holidays 10am - 6pm.
Visit the
Corner C a
fé WITH ITS N EW MENU & freshly–m ade sa soups, barista ndwiches, coffees and delicious AW ARD WINNIN G PIES & CAKES
Tupgill Park Estate, Coverham, Middleham, Leyburn, North Yorkshire DL8 4TJ 118 | SUMMER 2020 | Dales Life
ADMISSION IS BY PRE-BOOKED TICKETS ONLY To reserve your ticket please telephone
01969 640638
www.theforbiddencorner.co.uk
The Bowes Museum is one of Britain’s most fascinating museum experiences and home to the most important collection of European fine and decorative arts in the North of England. Paintings by Van Dyck, Goya, El Greco, Canaletto, Gainsborough and other Old Masters can be found in impressive galleries alongside iconic objects such as the Silver Swan musical automaton, textiles, fashion, silver & metals, ceramics and furniture. The permanent collections are complemented by an acclaimed exhibition programme. Situated in beautiful gardens and parkland, the Museum offers excellent dining in Café Bowes and a gift shop.
The Bowes Museum, Barnard Castle, County Durham, DL12 8NP
thebowesmuseum.org.uk info@thebowesmuseum.org.uk
01833 690606
VIS IT US
BAA.. . R | KI TC HEN | TO URS | SHO P B AA . . . R | K ITC H E N | TOURS | SHOP
Immerse yourself in the world of Black Sheep and join us at our brewery here in Masham, North Yorkshire to enjoy a beer experience that you’ll never forget.
SHOP ONLINE AT:
GET IN TOUCH:
BlackSheepBrewery.co.uk
01765 680101 | visitor.centre@blacksheep.co.uk
Black Sheep Brewery, Wellgarth, Masham, Ripon, North Yorkshire, HG4 4EN
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• • • • • • • •
Ornate plaster restoration Cornice manufacture Traditional lime plastering Lime rendering techniques Historical plasterwork surveys Lath and plaster ceiling repairs Heritage work on listed buildings Bespoke design service
We have a national reputation for manufacturing and installing the very best heritage, traditional and contemporary plasterwork. Whether you are looking for a ceiling rose or cornice to fit your period property, repairs to damaged existing plaster detail, the large-scale restoration of a historic property or a bespoke design to reinstate traditional decorative plaster features, we can help.
A DEDICAT E D T E A M OF S KI L L E D P L A S TE R C RA FT SM E N B A S E D I N N O RTH YO RKS H I RE
Visit our website and watch our videos, follow us on twitter, say hi on Facebook. Or just give us a call and tell us what you want.
01609 776462
www.ryedaleplasterers.co.uk 120 | SUMMER 2020 | Dales Life
• office@ryedaleplasterers.co.uk
A.D. CALVERT
ARCHITECTURAL STONE SUPPLIES LIMITED ROBOTIC CARVING AND DIGITAL DESIGN • SPECIALIST DESIGN SERVICE • WALLING • BESPOKE ORNAMENTAL FEATURES LASER ETCHING • MOULDED WORK • DOMESTIC AND COMMERCIAL NEW BUILDS • FIREPLACES • FLOORING • LANDSCAPING RESTORATION • BLOCK STONE • GRANITE, MARBLE & LIMESTONE PRODUCTS • VOLUMIX CONCRETE • SPECIALIST PLANT & HAULAGE
Established in 1993 and based in the heart of Wensleydale, North Yorkshire. We are a professional stone manufacturing company and have extensive expertise in all stone masonry work including new build, repair, conservation and restoration. We supply and manufacture sandstone, limestone, granite and marble. The company comprises an extensive modern stone-processing plant with state of the art equipment and a large workforce of master craftsmen ready to undertake any project. We have the facility to complete projects from first contact to delivery.
The Stoneyard • Wensley Road • Leyburn • North Yorkshire • DL8 5ED
t: 01969 622296 e: stone@calverts.co.uk w: www.calverts.co.uk Dales Life | SUMMER 2020 | 121
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CLEAR LEGAL ADVICE
From our offices in the heart of Darlington and Catterick Garrison we have been providing clear legal advice to clients locally, regionally and nationally for over 40 years.
Family & Divorce I Property Purchases & Sales Wills, Probate & Family Trusts I Lasting Powers of Attorney Agricultural Succession Planning I Dispute Resolution Personal Injury I Armed Forces Community
20% OFF
Wills & Lasting Powers of Attorney until 30 Sept. 2020
CLEAR ADVICE I CLEAR COSTS I CLEAR CHOICE
Darlington I Catterick Garrison Telephone 01325 281111 I Telephone 01748 830000
www.clarkwillis.com /clarkwillisllp
Dales Life | SUMMER 2020 | 123 @EnquiriesWillis ClarkWillisLaw
On the market U OF NDE FE R R
Our regular round-up of beautiful properties for sale in Yorkshire.
WATER TOWER HOUSE, CARPERBY
FOAL BARN, SPENNITHORNE Three holiday cottages & owner accommodation. Detached barn, garage & workshop, courtyard garden, parking. Guide price: OIEO £600,000 Robin Jessop Ltd. 01969 622800 robinjessop.co.uk
SO ST LD C
SO ST LD C
Double-fronted four/five bedroom house. Many character features. Large gardens & garaging. Views to Penhill. Guide price: OIEO £485,000. Robin Jessop Ltd. 01969 622800 robinjessop.co.uk
BRAMLEY, STUDDAH CLOSE, BELLERBY
EAST VIEW, WENSLEY, LEYBURN
Stone-built four bedroom detached house. Garden to rear. Parking & garaging. Cul-de-sac location in popular village. Guide price: £400,000 Robin Jessop Ltd. 01969 622800 robinjessop.co.uk
Semi-detached 3 bedroom cottage. Character features. Front & rear gardens, parking. Views across to Penhill. Guide price: £335,000 Robin Jessop Ltd. 01969 622800 robinjessop.co.uk
BECKSIDE, 6 THE OAKS, MASHAM
19 PRINCESS ROAD, RIPON
Detached 3 bedroom bungalow. Large gardens, garage & parking. Quiet cul-de-sac, walking distance of town centre. Guide price: £345,000 Robin Jessop Ltd. 01677 425950 robinjessop.co.uk
Refurbished 3 bedroom end-terrace house. Garden, parking. Ideal family home within walking distance of Ripon centre. Guide price range £240,000 - £260,000 Robin Jessop Ltd. 01677 425950 robinjessop.co.uk
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CHAR TE RE D S U RVEYOR S • E ST AT E AG E N T S • P R OP E R T Y A U C T I O NE E R S • V A L U E R S • L A ND A G E NT S
SO ST LD C
SO ST LD C
REGISTER FOR OUR NEW PROPERTIES COMING SOON. VIDEO VIEWINGS AVAILABLE. #STAYHOMESTAYSAFE
MILLERS HOUSE, AYSGARTH Grade II listed detached house. Accommodation over three floors. In need of some refurbishment. Four double bedrooms. Gardens, parking. Useful range of buildings. Guide price: £380,000 - £400,000
SO ST LD C
ABBOTSLEIGH, WEST WITTON Spacious semi-detached Grade II listed house. Three double bedrooms. Large terraced garden to the rear. Parking for 2/3 cars, garage/store. Fantastic views. Guide price: £375,000
REDMAYS, NORTHALLERTON Detached 3 bedroom house with planning permission for extension to 5 bedrooms. Range of outbuildings. Two grass paddocks totalling 3.74 acres. Large gardens. Guide price range: £500,000 - £550,000
SO ST LD C
RE T M WO AI NI NG
HIGH GARTH, THORALBY Detached barn conversion. Three bedrooms. Garaging & ample parking. Landscaped gardens. Multi-purpose agricultural building. Grass paddock totalling 1.5 acres. Guide price: OIEO £450,000
LONGDALE COTTAGE, MARSETT
BAGBY, THIRSK
An attractive double fronted cottage. Two bedrooms. Large enclosed garden. Off road parking. Successful holiday let. Close to Lake Semerwater. Guide price range: £285,000 - £300,000
Development of 3 detached 3 & 4 bedroom bungalows. Well designed. Prime location. Award-winning builder. NHBC guaranteed. Views across the Vale of York. Guide price range: £460,000 - £525,000
Bedale 01677 425950
robinjessop.co.uk
Dales Life 01969 | SUMMER622800 2020 | 125 Leyburn
On the market
Our regular round-up of beautiful properties for sale in Yorkshire.
THE OLD COACH HOUSE, AYSGARTH
CHURCH HOLME, DANBY WISKE
Semi-detached single storey cottage. Lounge, kitchen/dining room, 2 bedrooms, bathroom/wc, driveway, gardens, storage heating, upvc d/g. No forward chain. EER E39. £205,000 Norman F Brown 01969 622194 normanfbrown.co.uk
Desirable detached bungalow. Range of timber buildings. 6.91 acre paddocks. Gardens, grounds & double garage. Guide Price: £595,000 Robin Jessop Ltd. 01677 425950 robinjessop.co.uk
HAWTHORNE, LEYBURN
MARKSTONE BUNGALOW, DALTON GATES
Modern detached bungalow. Hall, lounge, kitchen/breakfast room, 2 double bedrooms, conservatory, bathroom/wc, garage, drive, gardens, gas c/h, upvc d/g. EER D63. £250,000 Norman F Brown 01969 6221943 normanfbrown.co.uk
Residential/equestrian smallholding. 4 bedroom detached bungalow. 5.34 acre grass paddock. Gardens & grounds. Guide Price: £500,000 Robin Jessop Ltd. 01677 425950 robinjessop.co.uk
BRENTWOOD, LEYBURN Detached bungalow. Lounge, kitchen/dining room, 3 bedrooms, en-suite shower/wc, bathroom/wc, garage, gardens, gas c/h, upvc d/g, 10yr 2018 NHBC guarantee. EER B84. £420,000 Norman F Brown 01969 622194 normanfbrown.co.uk 126 | SUMMER 2020 | Dales Life
THE BARN, DANBY WISKE Beautiful barn conversion. 4 bedrooms. Double garage & detached workshop. Large gardens & woodland area. Guide Price: £650,000 Robin Jessop Ltd. 01677 425950 robinjessop.co.uk
Your Legal Companion 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
&
Local Knowledge Practical Advice Offices At:
Barnard Castle
Sedbergh
Hawes
Leyburn
t. 01833 600 160
t. 015396 223 40
t. 01969 666 290
t. 01969 621 230
21 Galgate, Barnard Castle Co. Durham DL12 8EQ DX 61665 Barnard Castle
54 Main Street Sedbergh, Cumbria LA10 5AB
Market Place Hawes, North Yorkshire DL8 3QS
7 Railway Street Leyburn, North Yorkshire DL8 5EH
mbmcgarry.co.uk
e. office@mbmcgarry.co.uk
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HOLIDAY LETTING MADE EASY Property management services from £20 per month Many properties achieve over 48 bookings each year Free property listing on cottages.com
Call Leyburn on 01969 625320, Grassington on 01756 753000 or pop into our offices.
6823
BOOK YOUR SAGA HOLIDAY AND CRUISE WITH SPEAR TRAVELS
CONTACT ONE OF OUR YORKSHIRE BRANCHES TODAY: BOROUGHBRIDGE 01423 324545 york@speartravels.net
HELMSLEY 01439 770456
helmsley@speartravels.net
40 High Street, Boroughbridge, YO51 9AW 9 Market Place, Helmsley, YO62 5BL
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STOKESLEY 01642 710698
NORTHALLERTON 01609 779821
2 High Street, Stokesley, TS9 5DQ
5-6 Market Row, Barkers Arcade, DL7 8LN
stokesley@speartravels.net
northallerton@speartravels.net
THINKING ABOUT LETTING YOUR HOLIDAY HOME? Join Yorkshire’s leading independent lettings agency Local office in Hawes
Property Management available
Unlimited owner bookings
Speak to our local experts 01969 689220 The Shop on the Bridge, Bank Foot, Hawes, DL8 3NL
www.yorkshireholidaycottages.co.uk
Not all hot tubs are the same We are hot tub specialists and only supply the finest hot tubs on the market with unique features. With over 30 years’ experience, we pride ourselves on providing the correct hot tub for you and your family.
Please visit our showroom or call us for further information.
A Bigger Splash, Unit 6, Brompton Industrial Park, Station Road, Brompton-on-Swale, N. Yorkshire DL10 7SN 01748 812039 www.a-biggersplash.co.uk abiggersplash2@aol.com Dales Life | SUMMER 2020 | 129
NORMAN F. BROWN CHARTERED SURVEYORS ESTATE AGENTS LETTINGS Selling and letting property since 1967
Station Rise, Leyburn
A detached bungalow within walking distance of Leyburn market place. Entrance hall, lounge, kitchen/dining room, 2 double bedrooms, bathroom/wc, garage, driveway for 3 cars, front and rear gardens, gas fired c/h, upvc d/g. 10 year NHBC guarantee. EER B82.
A deceptively spacious well presented Grade II listed terraced cottage. Entrance porch, lounge, inner hall, dining room, kitchen, 2 double bedrooms, bathroom/wc, cellar, rear patio, oil fired c/h, part d/g. NO FORWARD CHAIN. EER N/A.
Bakers Cottage, Gilling West
Bus Stop Cottage, Thornton Rust
£299,999 Leyburn Office
£195,000 Richmond Office
£340,000 Leyburn Office
14 Queens Rd, Richmond
01748 822473
6 Bridge Street, Bedale
01677 422282
A superb well presented detached traditional cottage. Lounge, garden room, kitchen/ dining room, 2 double bedrooms each with en-suite, detached 3rd bedroom with en-suite, driveway, front and rear gardens, detached utility room, oil fired c/h, upvc d/g. NO FORWARD CHAIN. EER E39. SSTC.
25 Market Place, Leyburn
01969 622194
FLOOR TILES & FLAGS CLEANED AND SEALED Kitchens • Conservatories • Halls
Looking for new customers? Advertising in Dales Life is your best choice by far. Over 80,000 readers per issue 27 years’ proven success 100% focused on Dales businesses The only quality magazine delivered directly through letterboxes In the Dales.
JOHN LORD
01748 811452 • 07961 460020 john@steamcleanseal.co.uk
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daleslife.com
John Blenkiron & Sons Funeral Directors
Founded by John Blenkiron in 1967 and now managed by his twin sons James and John, we serve the communities of North Yorkshire and County Durham from our offices in Richmond and Barnard Castle. The brothers are supported by a team of ten loyal and dedicated staff including their sister Sarah and their niece Rebecca. We are passionate about providing the highest levels of care to families and service to our community, maintaining the reputation we have helped to build up over more than 50 years. Call us for immediate support, advice or to arrange a home visit. We are here to help 24 hours a day. Prepaid funeral plans also available.
Richmond
Barnard Castle
Catterick
01748 850 033
01833 695 444
01748 529 168
Leyburn
Northallerton
01969 625 048
01609 780 004
www.blenkirons.co.uk Dales Life | SUMMER 2020 |
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The Millings Residential, Respite & day CaRe Home foR oldeR people RATED AS
OUTSTANDING BY CQC
Meet the Team
north end, Bedale, north yorkshire dl8 1af Tel: 01677 423635 www.residential-homes.net
Our print issue will be back in the autumn, collect your copy from: Booths, Ripon | Milners of Leyburn The Co-Op, Masham | The Black Sheep, Masham Bear Cottage, Hawes | Dovetail Interiors, Bedale Ravensworth Nurseries, Richmond The Post OďŹƒce, Hunton | Tennants of Leyburn Mainsgill Farm Shop, Richmond Wensleydale Creamery, Hawes Barkers, Northallerton
daleslife.com
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FRANKYN CARE HOMES DEDICATED TO QUALITY CARE We pride ourselves in creating a home from home, in a welcoming atmosphere. Our Residents enjoy savouring our fabulous menu’s created from locally sourced produce, and can enjoy daily activities. All our homes have an excellent reputation in the local community. A Home for life.
HILLCREST
THE GATEHOUSE
KIRKWOOD
STOBARS HALL
Catterick Garrison 01748 834444
Harrogate 01423 535700
Ilkley 01943 600653
Kirkby Stephen 01768 371291
Arrange a visit or request a brochure
www.thefranklyngroup.com
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Wensleydale Creamery New Online Deli We’re proud to stock & support small local businesses and are excited to bring our Deli to you online! Enjoy our award-winning cheese along with a specialist selection of mouth-watering accompaniments.
*mainland UK. Wensleydale Creamery, Gayle Lane, Hawes, Wensleydale, North Yorkshire DL8 3RN T: 01969 667664 E: customerservice@wensleydale.co.uk 134 | SUMMER 2020 | Dales Life
To dine for
Great places to eat and stay in the beautiful Yorkshire Dales FOX HALL INN, EAST LAYTON
TENNANTS GARDEN ROOMS, LEYBURN
The Fox Hall Inn is a historic Dales hostelry with spectacular views across Holmedale. Recently refurbished, it offers beautifully presented, freshly cooked dishes, served in a choice of several smart, stylish dining areas, including a light, airy restaurant, a patio and a cosy, dog-friendly bar. foxhallinn.co.uk 01325 718303
The restaurant at this multipurpose venue blends relaxed elegance and great food with confident menus focused on quality local ingredients. Serving freshly prepared, seasonal dishes, it is open for lunches, early suppers and pre-concert packages. There’s also a café that’s perfect for casual dining. tennantsgardenrooms.com 01969 621146
THE BLACK SHEEP, MASHAM
SWINTON PARK, MASHAM
Tour the brewery, dine in the Bistro, and taste The Black Sheep’s award-winning beers at the ‘Baa...r’. You can also buy lots of goodies from the wellstocked Sheepy Shop. A ‘ewe-nique’ venue for corporate entertaining, product launches, parties and weddings! blacksheepbrewery.com 01765 680101
With four red stars, Swinton Park is one of the most highly rated hotels in Yorkshire. Award-winning cuisine is served in the sumptuously furnished dining room, using seasonal produce from the hotel’s four-acre walled garden and surrounding estate. swintonestate.com 01765 680900
THE QUEENS HEAD, FINGHALL
THE SANDPIPER INN, LEYBURN
A superb four-star country inn with comfortable, modern accommodation, set in picturesque surroundings in a quiet village near Leyburn. The Queen’s Head restaurant and bar menus offer an extensive range of homemade cuisine, sourced from local ingredients and prepared to the highest of standards. queensfinghall.co.uk 01677 450259
Sample award-winning chef Jonathan Harrison’s unique take on modern British cooking in The Sandpiper’s 40-seater restaurant or the cosy traditional bar serving local ales, fine wines and an extensive range of whiskies. There are two tasteful boutique-style en suite doubles for overnight guests. sandpiperinn.co.uk 01969 622206 Dales Life | SUMMER 2020 | 135
STONE HOUSE HOTEL, SEDBUSK
THE SADDLE ROOM RESTAURANT & WINE CELLAR, COVERDALE
An elegant country house near Hawes in Wensleydale. With 24 well-appointed guest bedrooms and an award-winning restaurant, Stone House is the perfect place to be in the Yorkshire Dales. Open daily for light lunches and dinners. Menus change daily and include the freshest ingredients from the Dales and Yorkshire coast. stonehousehotel.co.uk 01969 667571
Next door to The Forbidden Corner, The Saddle Room features several differently styled dining areas offering sumptuous locally sourced food, cooked to perfection. There’s a fabulous wine cellar where you can browse over 100 wines, and stylish cottages and B&B rooms for overnight stays. thesaddleroom.co.uk 01969 640596
THE STATION CAFÉ | BAR RICHMOND
THE DEVONSHIRE ARMS, CRACOE
Relax and unwind in the The Station Café | Bar, situated under The Station’s stunning roof. Enjoy light bites, cakes, British classics, hearty Station favourites, not forgetting your Sunday dinner fix, all prepared using the freshest local ingredients. Open 9am until late daily. Offers and events held throughout the year thestation.co.uk/cafebar 01748 825967
A welcoming family-run 16th century inn in the heart of the Yorkshire Dales National Park between Skipton and Grassington. The restaurant features a creative, constantly changing seasonal menu focused on locally sourced Yorkshire produce, with more informal dining available in the Devonshire’s cosy bar. devonshirearmsinncracoe.co.uk 01756 699191
THE WHITE BEAR, MASHAM
THE BLACK SWAN, FEARBY
The White Bear’s talented chefs use locally sourced ingredients to create delicious seasonal dishes, and there’s an extensive wine list to complement the menu. You can enjoy your meal in the charming dining room or the traditional bar, with open fires creating a cosy atmosphere throughout. thewhitebearhotel.co.uk 01765 689319
The Black Swan at Fearby, near Masham, is a 17th century inn offering a warm welcome, local beers and four-star rooms with fine views of the local moors. The menu and ever-changing specials board feature top quality homemade food based around fresh, seasonal local ingredients. blackswan-masham.co.uk 01765 689477
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Family Law
Property Law
Business Advice
Employment Law
Wills, Probate & Family Trusts
Estate Planning
Lasting Powers of Attorney
Advising the Elderly
Farming & Agriculture
Dispute Resolution
FAMILY LAW CLINIC We also run a family law clinic once a
For help and legal advice call
week at our Bedale and Ripon oďŹƒces.
Bedale 01677 422422 Ripon 01765 601717 Thirsk 01845 522324 www.eccles-heddon.co.uk
Please telephone Jane Midgley at Bedale or Liz Kidd at Ripon to book a FREE 30-minute consultation.
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Be Inspired VISIT OUR SHOWROOMS Unit 1, The Craft Yard, The Station, Bedale, North Yorkshire DL8 1AW 85 High Street, Northallerton DL7 8PP Call 01677 424669 or 01609 770777 for more information or to arrange a free design consultation 138 | SUMMER 2020 | Dales Life
www.holmedesign.com
