Dales Life Autumn 2021

FREE Autumn 2021

HOME & GARDEN | LIFESTYLE | WILDLIFE | FOOD & DRINK

YORKSHIRE’S FAVOURITE FREE MAGAZINE AUTUMN 2021

Inspired by Autumn Petal Power Colourful chrysanthemums Fly Fishing Kingfishers in the Dales In Season Classic autumn recipes

Suppliers of beautiful kitchens, bathrooms & bedrooms

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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.

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Editor’s Letter CALM AND COLLECTED

We’re always looking for new ways to ensure that Dales Life gets through to loyal readers as quickly as possible – and to make things easier for people who may have struggled to get hold of the magazine in the past.

With this in mind we’ve substantially increased the number of places from which you can collect a copy of the magazine. We’ve also increased the number of copies we deliver to each of them.

Wherever in the Dales you live, you should be able to find a Dales Life nearby! Collection points currently include Tennants and Campbells in Leyburn, Mainsgill Farm Shop, Dovetail Interiors in Bedale, the Co-op in Masham, Booths in Ripon and Ripon Walled Garden, and we’ll be adding more shortly. You’ll find a full list of them on p.114. Don’t forget that you can also read Dales Life online, or take out a postal subscription for yourself, family or friends.

AUTUMN BOUNTY

Meanwhile we’ve been putting together another jam-packed issue to help you get the most out of the shortening days. Masses of splendid seasonal recipes for a start! There’s plenty of good gardening weather still to come, and it’s certainly not too early to start working towards next year’s crops, as you’ll gather from our feature about perennial vegetables on p.27. As well as thinking ahead on the subject of homegrown veg, clever gardeners will still be enjoying a display of vibrant colour in their borders.

Chrysanthemums are brilliant for end-of-year zing, and a reliable source of cut flowers too. Turn to p.36 for some handy tips on how to grow them. Barer trees mean more opportunities for wildlife watching, and this is a good time of year to get a decent view – and maybe even a photo – of a kingfisher. Discover more about these fascinating birds on p.18. There’s lots more besides, of course, and we hope you’ll enjoy it all. We love to have your comments on the magazine, so do let us know what you think. We’ll be back with a bumper Christmas edition shortly. Until then, have a great autumn!

Sue Gillman Editor

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@Dales.Life.Magazine Dales news and views, gardening tips, recipes, nature notes and more.

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Contents Autumn 2021

9 LIFE STYLE

48 THE DISCERNING DINER

18 FLY FISHING

55 FOOD NOTES

27 CROPPING UP AGAIN

60 HOME COMFORTS

33 GARDEN NOTES

68 KEEP IT SIMPLE

36 CRACKING CHRYSANTHEMUMS

74 TWO’S COMPANY

Inspiring ideas for your home and garden.

Keep your eyes peeled for kingfishers this autumn, says Brian Pike.

Ali Mundie from RHS Harlow Carr on some of her favourite vegetables.

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

These colourful plants will beautify your borders, says Adam Appleyard.

42 WOODLAND WONDERS

The Camp Hill Estate is the perfect place to get to grips with nature.

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Claudia Blake visits The White Bear, Wellgarth, Masham.

Food news, events and fabulous local produce.

Classic recipes that are well worth the effort for the chilly nights ahead.

Easy recipes that will elevate everyday cooking into something special.

Sumptuous recipes for two, rich in flavour and worth very minute spent on them.

82 MOOR PLEASE

Rachel Stirr’s colourful textiles and bold designs combine a heartfelt message about our uplands.

36 55 18 86 HOME FROM HOME

EDITOR Sue Gillman DEPUTY EDITOR Brian Pike PRODUCTION Claudia Blake ADVERTISING Sue Gillman ART EDITOR Stefan Suchomski PROOF READER Alison Farrell PROPRIETOR Sue Gillman CONTRIBUTORS Adam Appleyard, Claudia Blake, Suzanne Craigie, Elstob and Elstob, Ali Mundie, Brian Pike, Tennants of Leyburn.

Six splendid staycation cottages in the Dales.

94 COLLECTED WORKS

Brian Pike reports on Royal Worcester, world famous to this day.

98 AUCTION HOUSE HIGHLIGHTS

Antique silver is highly collectable.

David Elstob shares some of his favourite pieces.

102 DALES DIARY

A guide to local events compiled

by Alison Farrell.

112 DALES LIFE LOVES

A collection of gorgeous goodies for the new season.

126 TO DINE FOR

Great places to eat and stay in the Dales.

COVER IMAGE RSPB images.

Opinions or statements expressed in this magazine are those of the individual and not necessarily those of Dales Life Dales Life 90 Tadcaster Road, York YO24 1LT t. 01904 629295 m. 07970 739119 e. sue@daleslife.com www.daleslife.com

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DOVETAIL INTERIORS • FURNITURE • HOME ACCESSORIES • GIFTS •

17 MARKET PLACE, BEDALE, DL8 1ED 01677 426464 • dovetailinteriors.co.uk

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LIFE STYLE

inspiring ideas for your home and garden

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1. Stunning hallway painted in Blue’s Blue by Paint and Paper Library, Thirsk Decorating Centre, 01845 440668

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2. Ceramic sitting fox by Gin Durham, at Pyramid Gallery, York, 01904 641187 3. Spectacular Peacock candle holder, www.rockettstgeorge.co.uk 4. Burnt orange velvet armchair, Russell Home Interiors, Leyburn, 01969 629305 5. Large round natural seagrass mirror, www.idyllhome.co.uk 6. Hannah glass table lamp with Teal shade, Russell Home Interiors, Leyburn, 01969 629305

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We are proud to announce the arrival of Paint & Paper Library. A luxury brand offering a distinguished palette of 180 unique paint colours and two wallpaper collections. In store from October.

PREMIUM STOCKIST:

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

Brighten Piece at Last

Road Trip

YOUR HOME

Autumn is setting in but there is no place for rain in these cheerful colourful retreats.

Order online or visit the galleries.

Free UK shipping* on orders over £50 *Limited time offer. Cannot be used in conjunction with any other offer. Terms apply

ORDER ONLINE AT WWW.LUCYPITTAWAY.CO.UK | ORDER BY PHONE, CALL 01748 810965 22-24 Finkle St, Richmond, DL10 4QB; 61 High St, Yarm, TS15 9BH; Unit 7 Station Rd, Brompton-on-Swale, DL10 7SN; The ‘UK’s Most Popular Published Artist’ | Follow us on

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@lucypittawayart

LIFE STYLE

inspiring ideas for your home and garden

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1. Elegant fabric from the new Christabel collection by Colefax and Fowler, milnersofleyburn.co.uk 2. Bone china jug with Green Forest Pattern

by Gisela Graham, Mainsgill Farm Shop, Richmond, 01325 718860

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3. Hand-decorated Hedgehog mini wall plate, littlebirdydesigns.co.uk

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4. Large cotton pheasant napkins, lucygreendesigns.com 5. Hedgehog stoneware bowl by Sophie Allport, Dovetail Interiors, Bedale, 01677 426464 6. Vintage Chinoiserie cushion by Paloma Faith, Dovetail Interiors, Bedale, 01677 426464

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We are proud to announce the arrival of Laura Ashley Paint & Wallpaper. Bringing beauty to interiors since 1953, Laura Ashley is back. Discover timeless designs, signature paints and quintessentially British styles.

In store from October.

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 ta g 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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LIFE STYLE

inspiring ideas for your home and garden

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1. Vintage Chinoiserie fabric in Midnight from Paloma Home by Paloma Faith, Dovetail Interiors, Bedale 01677 426464 2. Fine bone china jug with a trio of mice hanging from a branch, www.geegeedesigns.co.uk 3. Rose Water furniture paint by Fusion Mineral Paint, Bear Cottage Interiors, Hawes, 01969 666077 4. Set of two wooden carved seabirds by Gisela Graham, Swinton Park Estate shop, Masham, swintonestateshop.com 5. Footstool upholstered in Blush Coral, www.snugsofa.com 6. Candle with Lavender, Ylang-ylang and Bergamot by Pure Yorkshire Honey, Bear Cottage Interiors, Hawes, 01969 666077

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ROSEMARY & TWINE Artisan florist in Leyburn

Flowers, Houseplants Gifts and Homewares Eco florist, cellophane-free, proud to support local British flower growers.

Inspired by the field and hedgerows.

Newstead’s, High Street, Leyburn, DL8 5AQ Telephone 01969 368006 info@rosemaryandtwineflowers.co.uk

Wear for wildlife, with unique handmade luxury products 100% SILK LUXURY SILK TIES LUXURY SILK SCARVES

bernieandblue.co.uk 14

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facebook.com/bernieandblue instagram.com/bernie.and.blue

LIFE STYLE

homes and interiors

Make a statement with this flamboyant wallpaper, featuring branches covered in elegant magnolia flowers. Magnolia Grove is available in a range of colours from Thirsk Decorating Centre, The Old Sorting Office, Thirsk, 01845 440668

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shop online www.vickidavidson.com hello@vickidavidson.com

Bright, dynamic portraits and animal artwork from the heart of North Yorkshire

BENceramics ARNUP

LIFE FORMS

GLASS INSPIRED BY FORM AND EVOLUTION IN THE NATURAL WORLD Until 30 October 2021

Open 10am until 5pm Monday to Saturday

01904 641187 16

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www.pyramidgallery.com

Escape the ordinary at Russell Home Interiors

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 www.russellhomeinteriors.co.uk facebook.com/RussellHomeinteriorsandGifts

ORIGINAL PAINTINGS AND COMMISSIONS UNDERTAKEN

INSPIRED BY THE DALES MADE IN YORKSHIRE

Shop online www.lynnwardartist.com or call into the studio, 2 Golden Lion Yard, Market Place, Leyburn, North Yorkshire, DL8 5AS Telephone 07542 950946

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Fly Fishing Keep your eyes peeled for kingfishers this autumn, says Brian Pike

THIS PAGE Kingfisher on a frosty perch

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t may be barely larger than a sparrow, but the kingfisher is arguably Britain’s most spectacular native bird. With its metallic blue back, vivid green wings and bright orange chest – plus a splash or two of black and white for good measure – there’s no mistaking it for anything else.

The kingfisher’s exuberant plumage once made it a favourite target for taxidermists. Nowadays kingfishers are protected under the Wildlife and Countryside Act, but they face other threats, including pollution from pesticide residues and damage to their riverbank habitat due to unsympathetic management.

The RSPB estimates that there are currently between three and six thousand breeding pairs of kingfishers across the British Isles. The further north you go, the fewer you’ll find and the patchier their distribution becomes, especially in Scotland.

Fortunately kingfishers are still relatively common here in the Dales, although they’re not particularly fond of fast-moving upland streams.

Kingfishers feed on small fish such as minnows and sticklebacks, along with tadpoles, freshwater shrimps, dragonfly larvae, water beetles and other aquatic insects. Each bird needs to eat around 60% of its own body weight every day – no mean feat – so to ensure a good supply of food each kingfisher fiercely defends its own territory. This typically extends to two or three miles of river.

Within each territory a resident kingfisher will have several favourite fishing spots. The bird will wait patiently on a willow or alder branch overhanging a stretch of clear, shallow water where potential prey is easy to see. Once a suitable victim is sighted it promptly dives into the water. If it catches a fish it will return to its perch and batter it on the branch to kill it, prior to swallowing it whole.

THE EYES HAVE IT Kingfishers are supremely well adapted to their dive-and-grab lifestyle. When a kingfisher plunges into the water in pursuit of a tasty morsel a transparent third eyelid closes at the moment of impact to protect the eye. Meanwhile the focus of the lens instantly alters to give the bird better vision underwater.

Kingfishers begin nesting in March, carefully digging out a narrow nest tunnel up to a metre deep. A clutch of six or seven shiny white eggs is laid at the far end of the tunnel, in a small dip downwards that prevents them from rolling out.

Both parents incubate the eggs, which will hatch out after about three weeks.

A busy time follows for the new mother and father, as each chick can eat at least a dozen fish per day. After four or five weeks of having food delivered to them the fledglings are ready to leave the nest. The parents continue to feed them for four or five days more, after which time they are expected to find new territories and fend for themselves.

Kingfishers are very sensitive to disturbance, and if there are humans or dogs in the vicinity it will inhibit parent kingfishers from feeding their young.

If you are lucky enough to discover a kingfisher nest, don’t linger too long in the vicinity – and keep your dog out of the water.

KINGFISHER SPOTTING Kingfishers can potentially be seen around pretty much any still or slow-flowing, unpolluted stretch of fresh water with overhanging vegetation, but getting a clear view isn’t always that easy. A split-second flash of electric blue low over the water is as close as most people get.

The good news is that autumn is one of the best times of year for seeing kingfishers, for two good reasons. For one thing, once the leaves on the trees start to thin out you’ve got a far better chance of seeing a bird perching on a low-hanging waterside branch.

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Whether you visit a reserve or cast about for a promising section of your local watercourse, the quiet hours just after dawn are when you’re most likely to observe kingfishers in action. That said, I’ve seen a kingfisher on the Swale in Richmond on a busy Bank Holiday afternoon when the riverbanks and the water were full of noisy revellers, so it’s worth keeping your eyes peeled whenever you’re in the right kind of terrain.

Come winter, kingfishers may well pop up in totally unexpected places. If their normal fishing haunts freeze over they will often move to warmer waters in towns and cities or migrate to the coast, where they are guaranteed unfrozen water and a good supply of food in brackish creeks and rock pools. They may even visit ice-free garden ponds in the hope of snatching a goldfish or two.

Secondly, there are a lot more kingfishers around at this time of year. Kingfisher parents will have spent the summer raising up to three broods of youngsters, all of whom will be busy competing for territory. Sadly, many will perish if winter is harsh, but for the time being it’s a full house.

For the perfect view, sitting and waiting patiently in a likely spot is a better strategy than relying on chance, so visiting a nature reserve with suitably placed hides is undoubtedly the best bet. A trip to a well-appointed reserve such as Foxglove Covert Local Nature Reserve in Catterick (foxglovecovert.org.uk) or Nosterfield Nature Reserve (luct.org.uk/nosterfield) near West Tanfield is likely to pay dividends.

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PREVIOUS PAGES LEFT A pair of adult kingfishers.

RIGHT Kingfisher emerging from a hole in the ice.

THIS PAGE TOP LEFT Kingfisher flying to nesting chamber with fish to feed chicks.

LOWER LEFT Juvenile kingfishers on a perch.

ABOVE Adult male common kingfisher diving into still water.

Introducing Cristabel, a new collection by Colefax and Fowler To shop online please visit our facebook page to access our Shopify account

Milners of Leyburn 6 Market Place, Leyburn DL8 5BJ • 01969 622208 • sales@milnersofleyburn.co.uk www.milnersofleyburn.co.uk • milners-of-leyburn.myshopify.com

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We have a fantastic selection of spring bulbs to add glorious drifts of colour to your garden next spring.

Orders now being taken for bare-rooted trees, fruit trees, hedging and roses which will be available mid-November. Please call or visit our website for more details.

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

Do one simple thing for nature

Charity no. 1061687

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Our environmental challenges are so big it’s easy to feel helpless.

But there is one simple thing you can do for nature right here in the Yorkshire Dales.

Donate £10 to Together for Trees and help us plant one tree.

together-for-trees.org

r a s! o f us ma Join Christ o Retr

Historic House - Gardens - Tea Room Go Kitsch at Kiplin with a 1970’s Christmas!

26th November - 12th December Open 6 Days a Week www.kiplinhall.co.uk Near Scorton, Richmond, North Yorkshire, DL10 6AT 017848 818 178 info@kiplinhall.co.uk

RHS Registered Charity No. 222879/SC038262

Registered Charity 1155907 (Opening times are seasonal and may be subject to change)

Experience the changing colours of the season at RHS Garden Harlow Carr Book now Your visit supports our work as a charity

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www.treske.co.uk Showrooms open Monday-Friday 10am-5pm Station Works, Thirsk, North Yorkshire YO7 4LX

York

Granite, Marble and Quartz worksurfaces supplied and fitted L&G last one

COMMITTED TO EXCELLENCE

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Cropping up again Ali Mundie from RHS Garden Harlow Carr on some of her favourite perennial vegetables

s well as annual crops grown in rotation in raised beds, the kitchen garden at RHS Harlow Carr also has perennial vegetables – plants that die down in winter but grow back the following year.

Perennial vegetables aren’t just delicious, they are often beautiful ornamental plants. And of course they need less intensive maintenance than annual edible crops.

At Harlow Carr edible perennials that we grow include Jerusalem artichokes, globe artichokes, cardoons, asparagus, sea kale, Good King Henry, and Chinese artichokes. We also devote a large area to growing rhubarb, which is classed a vegetable rather than a fruit because it’s the stem that’s the edible part.

You may well not have space for all of these, but the following three are definitely worth trying.

RHUBARB Rhubarb is an easy crop to grow, but a bit of care will produce better quality stems. Most importantly, mature rhubarb plants should be reinvigorated by lifting and dividing every three to five years.

This involves using a sharp spade to cut the root crown into parts – each part with at least one large bud and some good roots – and replanting them in soil to which manure or compost has been added.

Autumn, once the leaves have died down, is the best time for this. Newly divided plants should be harvested sparingly in the first year and not forced until they are well established.

More mature plants can be 'forced' by excluding light in December and January, using special rhubarbforcing pots or anything else that will exclude the light – old black bins are popular. This produces tender stems 3–4 weeks earlier than otherwise.

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JERUSALEM ARTICHOKES Helianthus tuberosus, the Jerusalem artichoke, is an excellent winter vegetable grown for its edible tubers. These are a bit like potatoes, and you can prepare them in the same way – they are wonderful baked, and have a sort of smoky flavour.

Jerusalem artichokes are very easy to grow, but rich, deep soil will result in better tubers.

Space your plants 40cm apart. They can grow to three metres tall, so make sure they don’t shade out other plants. We cut our stems back by a third in winter to stop wind-rock damaging them.

The plants are very hardy, and tubers are best left in the ground until needed – in fact the flavour improves with the colder weather.

To keep good stock going, select the best tubers and replant after harvesting.

GENERAL TIPS FOR PERENNIAL VEGETABLES It’s best to keep perennials separate from annual veg as the maintenance regime is different. Also your soil preparation needs to be very thorough because plants will be in situ for several years.

Incorporate plenty of organic matter to enrich the soil, and ensure good drainage. Mulching with compost or manure to prevent weeds and to retain moisture is good practice, as is the removal of dead leaves and stems.

Book your visit to RHS Garden Harlow Carr online rhs.org.uk/gardens/harlow-carr

SEA KALE Sea kale (Crambe maritima) is a member of the brassica or cabbage family with beautiful glaucous blue-grey leaves and white, scented flowers.

It is the delicately flavoured, blanched stems of the plant, forced under special pots a bit like rhubarb-forcing pots, that are eaten, lightly steamed. Forcing starts between autumn and midwinter and the stems can be harvested two to three months later when they are 10–20cm tall.

Sea kale plants are grown from root cuttings planted in early spring. Being a seaside plant, sea kale prefers sandy soil so you may need to dig in grit or sand. Mulch in spring with well-rotted manure or top dress with low-nitrogen fertiliser.

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PREVIOUS PAGE: TOP LEFT Sea kale.

TOP CENTRE Rhubarb first shoots.

TOP RIGHT Forcing rhubarb for an early crop.

THIS PAGE: TOP LEFT Jerusalem artichokes.

TOP RIGHT Edible Jerusalem artichoke tubers.

BOTTOM Sea kale scented flowers.

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We have a national reputation for manufacturing and installing the very best heritage, traditional and contemporary plasterwork.

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REDECORATE THIS AUTUMN Feeling inspired?

It’s easier than ever to find your perfect colour We stock the Dulux Tailor Made Collection which offers over 1200 colours that can be mixed in any finish.

Finishes available in Flat Matt, Matt, Soft Sheen, Silk, Eggshell, Satinwood and Gloss

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GARDEN NOTES KNOW YOUR ONIONS

This year’s garden produce has mostly been harvested by now, and newly cleared beds are available to be planted with vegetables tough enough to sit out winter and provide an early crop next year. So if you want to enjoy plump, home-grown onions next summer, now is the time to plant winter onion sets. You can do this any time from now until December providing the ground isn’t actually frozen solid, but by and large the earlier the better. You’ll get the best results if you choose a sunny spot and dig a decent amount of compost into the soil. Plant the onion sets so the tops are just showing, spaced 10cm apart and with around 25cm between rows.

Replicating Roses Do you have a favourite rose that you would like to propagate?

Hardwood cuttings are an easy way to do it, and autumn is the ideal time.

Choose green stems that have grown this year – older wood won’t work – and remove all the leaves. Using sharp secateurs, divide the stems into sections 15 to 20cm long, cutting each above a bud at the top end and below a bud at the bottom.

Pare off some of the outer surface of the stem at the base of each section. Your cuttings can now be pushed into pots of compost, watered in and left in an unheated greenhouse or even outside.

By next summer they should be taking root and showing signs of new growth.

Seasonal Sensation Japanese anemones Tall and elegant, Japanese anemones (Anemone hupehensis and Anemone × hybrida) are perfect for cheering up a dull corner, and they’ll carry on flowering late into autumn. Japanese anemones like rich, fertile soil, preferably in partial shade, so they’re ideal for combining with ferns or ornamental grasses such as Hakonechloa macra (Japanese forest grass). They need moist conditions until they’ve settled in, but once established they can cope with the relatively dry and gloomy conditions under mature deciduous trees.

Super-hardy and sturdy enough not to need staking, they require very little by way of ongoing care, although they’ll appreciate a mulch of organic matter in spring. You can buy Japanese anemones locally at Ravensworth Nurseries near Richmond ravensworthnurseries.com

Topical Tip: This the perfect time to install nest boxes ready for next year’s breeding birds – and to clean out and disinfect existing nesting boxes and bird feeders.

Brilliant for Bulbs

Autumn is the time to plant spring-flowering bulbs like tulips, daffodils, squills, crocuses, muscari, hyacinths and camassias.

Ideally bulbs should be planted in generous drifts – the more the merrier – but of course that potentially means a lot of hard work, especially if you’re planning to establish them in turf. You could get down on your hands and knees with a trowel, but a far easier way to get the job done is with a long-handled bulb planter like this RHS-endorsed one from Burgon & Ball burgonandball.com. Simply push the cylindrical blade into the ground, twist and pull up a plug of soil. Pop in a bulb and replace the plug… job done!

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GARDEN NOTES CHEERY CONTAINERS This is the time of year to start thinking about planting containers to jolly up your garden, yard or house front through until next spring. Winter-flowering heathers and pansies are a good choice for colour, along with hellebores, cyclamens, ornamental cabbages and Ajuga reptans. For structure, trailing ivy, skimmia, carex and Ophiopogon planiscapus ‘Nigrescens’ are a good bet. If you’ve got large pots then a big, bold phormium such as ‘Pink Stripe’, ‘Jester’ or ‘Platt's Black’ can make an excellent centrepiece. Once you’ve planted up your containers it’s a good idea to keep them in a greenhouse or other sheltered spot for a few days to allow them to get established before they are exposed to potentially frosty nights.

Good Havens During lockdown many of us found solace in our gardens. And now that the gardening year is drawing to a close it’s worth reflecting on what aspects of your outdoor spaces you especially value, and how you might enhance your garden in years to come. A good way to find inspiration is to take a look at what other people are doing, and that’s where leafing through a well-illustrated book can really get your ideas flowing. Here’s one you might find helpful: Pure Style in the Garden: Creating an Outdoor Haven

by Jane Cumberbatch (Pimpernel Press, hardback, £20). Packed with photos, paintings and ideas for all seasons, it celebrates the potential of gardens, large and small, to create a calm refuge from the stresses of daily life.

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PEA SHOOTER

Most people sow sweet peas in spring, but if you sow them in autumn and overwinter them in a frost-free greenhouse or cold frame you’ll get sturdier, earlier-flowering plants next year. Use root trainers or cardboard tubes, sowing two seeds into each one. Put them somewhere warm until the seeds have germinated. In mild weather they can be grown on outside, but bring them under glass before the weather gets really cold. They’ll be fine in a frost-free greenhouse all winter, but pinch out the tops of the shoots every now and then to encourage your young plants to branch and stop them getting too leggy. You can plant them out in the garden next spring once the soil has warmed up.

Essential Evergreen Juniperus squamata ‘Blue Star’ Planting a selection of dwarf evergreens is a good way to ensure year-round colour and structure in borders and containers. And Juniperus squamata ‘Blue Star’, with its compact mound of steely blue foliage, is one of the most eye-catching examples you’ll find.

The parent species hails from the Himalayas, so it will survive the harshest winter providing it’s in a well-drained spot. It tolerates both full sun and part shade and isn’t fussy about soil pH. Like all junipers, ‘Blue Star’ is slow-growing – even after a decade or two it’s unlikely to grow more than 50cm high – so you’re unlikely to need to prune it. You can find Juniperus squamata ‘Blue Star’ at Braithwaites in Leeming Bar braithwaitesnursery.co.uk

Traditional blacksmith in the heart of North Yorkshire From gates and railings to stairs, furniture and sculpture – we can create beautiful bespoke metalwork to enhance your home or business.

We combine traditional craftsmanship with cutting-edge techniques and innovative design to bring your ideas to life.

Take a look at our website for examples of our work, or call us to discuss your requirements.

ADAM CRANE BLACKSMITH

Unit 2 The Sawmills, West Tanfield, Ripon, HG4 5JU 07788 116660 adam.crane@btconnect.com www.adamcrane.co.uk

Watch ‘em Grow For all your gardening needs Come and browse our plant centre, we have a vast array of home-grown instant colour plants to brighten up your garden and keep your pots looking great.

Our fantastic range of autumn-planting bulbs is also available now.

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 Dales Life | AUTUMN 2021 |

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CRACKING

Chrysanthemums

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These colourful plants will beautify your borders as the days start to shorten, says Adam Appleyard

THIS PAGE Chrysanthemum 'Froggy'.

OPPOSITE Mixed chrysanthemums displayed in a wooden wheelbarrow.

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BORDER BEAUTIES In form chrysanthemums can range from relatively simple, daisy-like flowers (chrysanthemums belong to the same family of plants as daisies, asters and sunflowers) to massive pompoms consisting of hundreds of densely packed petals. As for colours, you’ll find everything from purest white through creams, yellows and zingy oranges to rich reds and punchy purples.

From a gardener’s point of view there are two main groups of chrysanthemum: earlyflowering and late-flowering. The earlyflowering ones can be planted out in your garden and will flower in late summer and autumn. Late-flowering chrysanthemums will bloom in winter but they’re much more delicate and usually only grown as houseplants.

For present purposes we’ll concentrate on the early-flowering, hardier chrysanths that you can use to beautify your borders.

ardens can start to look rather bare in autumn, but fortunately there are one or two groups of plants that provide vibrant colour – and exquisite cut flowers – right through to early November.

Chrysanthemums are just such end-of-year stunners, and they have a long and illustrious history of brightening up the autumn garden. They were being grown as edible herbs in China at least 3,000 years ago and they have been popular with horticulturalists ever since.

Chrysanthemums arrived in Japan in the 5th century and were so admired that they were eventually adopted as the crest of the Imperial family. By the 18th century chrysanths were being enthusiastically adopted by experimental European gardeners, and today there are literally thousands of different cultivars available.

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OPPOSITE: LEFT Chrysanthemum 'Rose Pink Debonair', also known as 'Rosepink Yodebo'.

RIGHT Chrysanthemum 'Breitner Dark'.

THIS PAGE: TOP Chrysanthemum 'Aunt Millicent'.

BELOW Chrysanthemum 'Dekorative Wendy Red'.

Hardiness, of course, is a matter of degree, and some varieties of chrysanthemum are hardier than others. Most will survive a mild winter – one where the temperatures don’t dip too much below minus 5ºC – providing they’re in a sheltered spot and you cover them with a good thick protective mulch of bark chippings, straw or compost once the days start getting chilly. In more exposed gardens, or if you don’t want to risk losing your plants, you’ll need to lift them and store them in a cool, frost-free spot until the following spring.

Chrysanthemums will perform best in a sunny spot on fertile, moist but well-drained soil. Dig plenty of homemade compost into your chosen site before planting and fork in slow-release granules of a general purpose plant feed just below the surface.

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CHOICEST CHRYSANTHS With such an enormous range of cultivars to choose between, it can be hard to know where to start. It’s not a bad idea to opt for plants that have proved their merit by winning the RHS Award of Garden Merit – as have most of the following.

AWESOME ORNAMENTALS To light up the front of a border, the 30cm-tall Chrysanthemum ‘Linda’ is a good choice. Its double flower heads are a buttery yellow, fading to creamy-white at the edges as they mature.

PINCH FOR PUNCH Pinch out the tops of the main stems in early summer to encourage sturdy, branching plants, and be prepared to stake taller varieties once they start putting on a spurt of growth. Drench fortnightly with a high-potash feed once the flower buds begin to form. As with so many other flowering perennials, deadhead them regularly to encourage a long-lasting display.

When it’s time to take your chrysanthemums in for the winter, lop your plants down to around 10–15cm high, dig them up and pack them into trays. Cover with compost – no need to water them – and store in a cool, frost-free location such as a garage or garden shed.

In spring, chivvy your chrysanthemums into growth by moving them to a greenhouse or cold frame and watering them a little. They will soon put out new shoots, from which you can easily make cuttings to increase your stock. Don’t plant them out until all danger of frost has passed.

Of course if you want to reduce the faff of digging up and replanting your chrysanthemums every winter, you can always grow them in pots. If you feel particularly energetic you can even sink the pots into your borders to integrate them with your more permanent plantings.

THIS PAGE: Korean Chrysanthemum 'Topsy'.

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If you’re in search of something bigger and bolder, there are plenty of ornamental cultivars with large, rounded or globular flower heads that measure up at around the one-metre mark.

‘Red Wendy’ and ‘Beacon’ are reddish-orange, ‘Max Riley’ and ‘Yellow American Beauty’ are yellow, ‘Froggy’ is a vivid yellowish-green, ‘Breitner’ and ‘Debonair’ are pink, and ‘May Shoesmith’ and ‘Angelic’ are white.

BEST FOR BEES Your local bees, butterflies and other pollinators, however, would prefer you to plant cultivars with a more open, less densely petal-packed structure – in other words, the ones that look more like daisies than pompoms or footballs.

Fortunately if you want to give your insect friends a helping hand there are plenty of handsome cultivars that both you and they will appreciate, including the pinkish-purple ‘Carmine Blush’, the smouldering orange ‘Topsy’ and the pale pink and hugely floriferous ‘Aunt Millicent’.

For something entirely different, those of you with rock gardens might like to try the diminutive Chrysanthemum weyrichii. It’s semievergreen and sends up daisy-like flowers on wiry 10cm stems. Much hardier than the rest, this is one chrysanthemum that will survive most Yorkshire winters without needing a helping hand.

Chrysanthemum yezoense has similar flowers but is larger – around 50cm high. It too is robust enough to overwinter unprotected.

A

five star EXPERIENCE

Ripon, North Yorkshire HG4 3ET | +44(0) 1765 620070 | hello@grantleyhall.co.uk www.grantleyhall.co.uk Dales Life | AUTUMN 2021 |

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IN BUSINESS

Woodland Wonders

The Camp Hill Estate is the perfect place to get to grips with nature 42

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t’s 25 years now since Robert and Jo Ropner first opened the gates of The Camp Hill Estate, near Bedale, to the public. Since then – in between welcoming more than a million guests – the couple have been constantly innovating, looking for new and creative ways to enable visitors to enjoy their gorgeous slice of rural North Yorkshire.

In recent years ‘glamping’ has become an increasingly important element of Camp Hill’s business. Robert and Jo, trailblazers in the glamping market, were quick to realise that luxury camping was an ideal way for holidaymakers to immerse themselves in the estate’s unique environment.

The vast majority of Camp Hill’s 300 acres consists of mature oak and coniferous woodland. “It’s a beautiful place where people can come and stay in peace and tranquillity in a space of their own, an opportunity for them to experience nature at its very best,” says Robert.

HAPPY CAMPERS During lockdown Camp Hill, responding to the growing demand for self-contained ‘staycations’, has more than doubled its glamping capacity. The estate’s Camp Kátur (in case you’re wondering, kátur is the Icelandic word for ‘happiness’) can now accommodate up to 150 guests, with extra capacity for one-off events.

‘Glamping’, as most readers will know, is a portmanteau word that combines ‘glamorous’ and ‘camping’, and the premium lets at Camp Hill are nothing if not glamorous. Each of the 7-metre Chestnut Hill Luxury geodomes – brand new this year – includes a fully equipped kitchen, an en-suite bathroom and shower, a lounge area with expansive views, and two double bedrooms, one with a stargazing window for a nighttime view of the heavens. To keep guests nice and cosy there’s an eco wood-burning stove.

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As if all that wasn’t luxurious enough, each unit has a generously proportioned private deck with lighting and outdoor seating, barbecue and an indulgent recessed electric hot tub – perfect for relaxing after a busy day enjoying the delights of the Yorkshire Dales.

Holidaymakers in search of an experience that’s a little more ‘off-grid’ can choose from a huge range of other options: safari tents, bell tents, yurts, ‘hobbit pods’ and a variety of other domes, including two totally clear ‘unidomes’ for the ultimate 360-degree view of your surroundings. All offer the chance to get up close and personal with nature. “It’s an amazingly rural location where you can wake up in the morning and see a barn owl, or maybe a pair of roe deer just yards away,” says Robert.

Along with the luxury geodomes, another new facility at Camp Hill this year is the Hebridean Bar & Grill, named in honour of the estate’s 200-strong flock of Hebridean sheep. Run by talented chef Adrian Orford and his partner Penny, it’s a central hub where glampers can – if they wish – gather and socialise with other guests.

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“…options include two totally clear ‘unidomes’ for the ultimate 360-degree view of your surroundings.”

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GARDEN GOODIES As many as possible of the ingredients used in Adrian’s seasonal menus come directly from the estate’s Hill Farm and walled kitchen garden.

During lockdown the Camp Hill team built twenty large raised beds that are now paying dividends in terms of home-grown veggies.

As well as providing a hub for guests, the Hebridean Bar & Grill has become increasingly popular with locals, drawn in by the relaxed atmosphere and wide-ranging menu with its informal, street-food vibe.

Stone-baked wood-fired pizzas, gourmet burgers and charcoal-grilled steaks are popular options. Robert’s favourite? “The slow-roasted belly pork. It’s sensational!”

For glampers keen to engage more deeply with their surroundings than simply sleeping and eating there, Camp Hill offers a variety of workshops and special events.

Bushcraft workshops are available every weekend – and daily during holiday periods – covering everything from building shelters and foraging for wild foods to cooking your own garlic bread, wild pheasant or rabbit.

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Also popular are Camp Hill’s stargazing evenings during which guests can fathom the delights of the night skies in the company of an expert astronomer.

With its blissful rural surroundings and wealth of facilities, it’s no surprise that Camp Kátur is the number one choice for many couples looking for a venue for a carefree, natural wedding. “We have a woodland chapel, a rustic barn that seats up to 150, and of course a magical backdrop of meadows and ancient woodland,” says Robert.

“It’s a great option if you’re looking to organise something a little bit different.”

Robert and Jo are clearly passionate about encouraging people to appreciate and engage with the rich and varied landscape under their stewardship. “We’re very, very lucky to have such a beautiful place to work, and such a hardworking and energetic team behind us,” says Robert. “We’re delighted to be able to share this wonderful environment. And, looking to the future, there’s so much more we’d love to achieve here. I just wish there were more hours in the day to do it in!”

For more information about The Camp Hill Estate, Camp Kátur and The Hebridean Bar & Grill visit camphill.co.uk

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

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 | AUTUMN 2021 |

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THE

DISCE RNING

DINER

Claudia Blake visits The White Bear in Masham

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he air of Masham is always sweet with the malty tang of brewing beer. And nowhere more so than Gun Bank, a stone’s throw from the town square, where you’ll find The White Bear snuggled up against The Black Sheep Brewery.

Spanning The White Bear’s wide frontage is a charming flower-decked terrace, a beguiling place to laze away a sunny autumn lunchtime.

At night, downturned floodlights highlight the massed foliage of ivies, climbing roses and potted evergreens; along with the fairy lights in the pergola they create something of the feel of an enchanted grotto.

Inside you can dine in the high-ceilinged, dog-friendly bar or the dining room proper – both serve the same menu. The dining room is spacious and airy, with French windows onto the terrace and smart maroon walls. Nowadays many of us are wary of being crammed in alongside others, so it’s worth noting that the tables are reassuringly far apart.

PRIME PANNA COTTA The White Bear’s extensive menu includes soups, salads, sandwiches and wraps, but the selection of mains at its core revolves around homemade British pub classics such as fish pie, beer-battered fish and chips, locally sourced steak and the like.

The starters, however, offer a couple of more recherché options. Asparagus panna cotta with Parma ham, goat’s curd and sourdough croutons, for example, was something I hadn’t seen on a menu before, so obviously I couldn’t resist ordering it. The other starter that caught our eye was panko-coated black pudding with poached egg, crispy bacon and grain mustard hollandaise.

The panna cotta immediately impressed us with its stylish presentation. Not just one panna cotta, in fact, but three mini ones, topped with asparagus tips and pea shoots. They were neatly lined up on a black plate, interspersed with tightly rolled tubes of ham and a haze of toasted sourdough.

Refined looks were matched by an equally refined eating experience. The pale green panna cottas were soft and melting, and despite their delicate appearance packed a decent clout of asparagus flavour. As for texture, the crunch of the croutons and the crisp snap of the asparagus spears contributed the necessary counterbalance to the underlying creaminess. Great fun.

Equally dramatic in its presentation – sculptural, even – was the triangular wedge of black pudding standing on its side in a vivid yellow pool of mustardy sauce. A long plank of bacon leaned on it at a jaunty angle, sheltering a shyly huddled poached egg.

In excess, black pudding can be too rich and ultimately dull and cloying. Fortunately in this case there was plenty to keep diners engaged until the final mouthful. The crackle of the bacon and softer crunch of the panko crumb added textural variety; the perfectly poached egg provided soft, liquid lushness. Then, of course, there was the sharp, hot trumpet blast of the mustard hollandaise, present in sufficient quantities to satisfy even the most depraved mustard addict.

BANG-ON BURGER In contrast to the slightly experimental starters, our more traditional mains – steak and ale pie and the White Bear’s house burger – offered a little less scope for creative presentation. Fortunately they didn’t lag behind in terms of taste.

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Unlike so many steak and ale pies, The White Bear’s had a proper shortcrust lid rather than the ludicrous puff pastry topping favoured by less discerning establishments – although I still retain a stubborn fondness for pies that have pastry sides and bottoms too. That said, there was no cause for complaint about the contents: generous amounts of tender meat and a rich, carrot-studded gravy.

Desserts marked a return to dark, speckled crockery and more exuberant presentation. A snow-white pavlova, topped with berries and cream, sung out against its black backdrop.

Meanwhile, on its grey plate, a precise slab of light, aromatic sticky toffee pudding sat in a dark, glistening butterscotch sauce, topped with a creamy globe of vanilla ice cream.

Both slipped down most satisfactorily, an uplifting conclusion to a very pleasant meal.

From the general bustle around us it was clear that The White Bear is popular with visitors and locals alike, and it’s easy to see why. Tasty, filling, well-presented food at a price that won’t break the bank – what’s not to like?

For more information about The White Bear in Masham visit whitebearmasham.co.uk or call 01765 689319.

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WHAT TO EXPECT A spacious dining pub with a delightful terrace and a menu that majors on British pub classics.

SERVICE Black-clad staff provide a cheery welcome and relaxed, amenable service.

THE BOTTOM LINE Three courses each for the two of us cost a few pennies under £60, drinks not included.

DOWN THE HATCH There are fine Masham ales on tap, and the wine list is sourced from local independent merchant Bon Coeur Fine Wines.

DON’T MISS… With two breweries, a historic church and dozens of independent shops and galleries there’s plenty to do in Masham. Nearby Marfield Wetlands Nature Reserve offers excellent birdwatching and there are idyllic waterside walks alongside the rivers Ure and Burn.

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 website for more details. Booking essential.

Welcome to The White Bear A LUXURY INN, RESTAURANT AND PUB IN THE HEART OF MASHAM

There’s always a warm welcome awaiting you at The White Bear High quality food, cooked to perfection using fresh local, free range produce.

New autumn menus • Excellent selection of wines, craft beer and ales.

Lovely beer garden • 14 beautiful bedrooms.

The White Bear Country Inn Wellgarth, Masham,North Yorkshire HG4 4EN • 01765 689319 • sue@whitebearmasham.co.uk Dales Life | AUTUMN 2021 |

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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 HSANDPIPER99@AOL.COM

Wensleydale Shorthorn Beef TOP FOR TASTE AND TEXTURE • DELIVERED TO YOUR DOOR Greensley Bank Shorthorn Beef 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 beef that has been prior hung for a full month in various box sizes, 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 52 | AUTUMN 2021 | Dales Life

BAR

•

R E S TAU R A N T

•

WEDDINGS

•

AC C OM MODAT ION

Tupgill Estate, situated in the heart of the Yorkshire Dales with 513 acres of glorious Yorkshire countryside, is home to The Saddle Room restaurant.

At The Saddle Room we believe passionately about sourcing our ingredients from really local suppliers and wherever possible within a 10-mile radius of the restaurant.

The Saddle Room also has 5★ rated Accommodtion with Cottages and Bed and Breakfast rooms creating the perfect place to relax and unwind.

Grand honest food cooked to perfection

✓ OUTDOOR DINING IN “THE PADDOCK” Winner of Best Restaurant Herriot Awards ✓ NEWLY REFURBISHED ACCOMMODATION 01969 640 596 | eat@thesaddleroom.co.uk ✓ OPEN FOR WEDDINGS ✓ COVID SAFE ASSURED Tupgill Park, Coverdale, Leyburn, North Yorks DL8 4TJ www.thesaddleroom.co.uk ✓ OPEN FOR FUNCTIONS

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Farmers & Butchers Food Hall Tearoom Gift Hall & Country Clothing

it’s not just local, it’s

Mainsgill

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

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

01325 718860

born, reared an d raised in Y o r kshi re

www.mainsgillfarm.co.uk

Sunday 9am-5pm Monday-Friday 9am-5pm Saturday 8:30am-5pm

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DL11 7PN

4 miles west of Scotch Corner

FOOD NOTES PREMIUM PRESERVES

A generous spoonful of a piquant gooseberry chutney or a zingy redcurrant jelly is just the thing to liven up all sorts of meals from salads and sandwiches to cheeseboards, cold meats and even fish (the sharpness of gooseberry pairs beautifully with oily fish like mackerel).

Both gooseberry chutney and redcurrant jelly are included in Swinton Estate’s beguiling range of top-quality preserves. All of them are made from produce that was grown by Dame Susan Cunliffe-Lister in Swinton Park’s fabulous fouracre walled garden and expertly prepared

by Swinton Cookery School’s talented chefs. You can buy Swinton Estate preserves from the Swinton Estate shop (swintonestateshop. com) just outside Swinton’s Country Club & Spa.

FRUITY FUN

Autumn means apples galore – and what better way to celebrate this splendid seasonal bounty than to pop along to Ripon Walled Garden’s Apple Day between 10am and 4pm on Saturday 9th October? If you’ve got apple trees of your own, you can bring your fruit with you and have them pressed into fabulous fresh juice.

There’ll also be children’s games, a barbecue, drinks, ice creams, craft stalls and plenty of delicious homemade baked goods. Visit the Walled Garden’s orchard to marvel at the Victorian apple and pear trees, and stop by at the tearoom to enjoy a delicious ‘plot to plate’ meal.

To keep up to date with events at the Walled Garden, follow Ripon Community Link on Facebook or Twitter.

UNIQUE ALE

BRILLIANT BEEF

Beef Shorthorn is a traditional and very sturdy breed of cattle, well suited to spending the majority of the year grazing the airy pastures at Greensley Bank, high in the Yorkshire Dales National Park. Slow to mature when reared naturally, Beef Shorthorns produce well marbled and especially tasty beef. Autumn, after each animal has had a full summer out at grass, is the optimum time for flavour. You can buy 10kg or 15kg boxes containing a selection of cuts of this mouthwatering local delicacy directly from Greensley Bank. Email paulchambers@ greensleybank.co.uk or call 07775 813242.

For information about Greensley Bank’s other products visit greensleybank.co.uk

If you enjoy eating Yorkshire puddings with your Sunday roasts then quite possibly you’ll enjoy drinking them too, because, believe it or not, there’s now a Yorkshire Pudding Beer!

And yes, it really is made by fermenting Yorkshire puddings – apparently there’s a quarter of a pud’s worth in every bottle.

Brewed by the Yorkshire Pudding Beer Brewery in a listed Victorian building on the banks of the River Derwent in Malton, it’s a light and easy-to-drink pale ale. “You’ll try it once for the novelty, then buy it again because you like it!” they tell us. Readers keen to put this claim to the test can buy Yorkshire Pudding Beer from Campbells of Leyburn, campbellsofleyburn.co.uk Dales Life | AUTUMN 2021 |

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F O O D

N O T E S

TOP GRASS

Love lamb? Then you won’t want to miss out on Mainsgill Farm Shop’s splendid home-reared, grassfed Texel lamb. Texels are small, hardy, good-natured sheep that produce rich, sweet meat when reared on grass – which is exactly how they’re raised at Mainsgill, where they crop the lush, verdant slopes of secluded, scenic Holmedale. So why not try Mainsgill’s leg of lamb, loin chops, leg steaks or boned and rolled shoulder? You’ll find that Texel meat is super-tasty and the loin chops and leg steaks are especially lean.

Mainsgill also sell half-lamb meat packs – ideal if you’re looking to stock the freezer. For opening hours and online shopping visit mainsgillfarm.co.uk

IN FOR A PENNE?

If you think that the best quality pasta comes from Italy, think again! The Yorkshire Pasta Company is a Malton-based, family-run business dedicated to creating premium quality pasta from the very finest locally milled wheat flour.

Their carefully mixed pasta dough is shaped with traditional bronze dies rather than the Teflon ones used by industrial manufacturers, then slowdried for optimum flavour. The Yorkshire Pasta Company’s range currently includes fusilli, penne rigate, conchiglie rigate and mezze maniche rigate.

All are egg-free and perfect for vegans. You can buy Yorkshire Pasta at Fairhursts Cafe and Farm Shop, Swinithwaite near Leyburn, fairhursts.co.uk

PAN-TASTIC

Ripon-based Farmison & Co was created by two restaurateurs who wanted to give home cooks access to the kind of top-quality British meat that was usually destined for big-name restaurants.

And now they’ve made fine dining at home even easier with their new Saucepan Ready range – a selection of fresh, tasty, ready-to-reheat dishes created by Michelin-starred chef Jeff Baker.

With tempting dishes that range from British classics like Traditional Lamb Hotpot to more exotic offerings such as Beef in Black Bean Sauce, Sweet and Sour Pork and Lamb Madras, they’re equally well suited to easy midweek meals or indulgent sit-down dinners.

Find out more about Farmison & Co’s Saucepan Ready range at farmison.com

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CLASSIC CHEESE

In bygone days pretty much every dairy farm in Wensleydale made their own cheese. Today there’s just one farmhouse cheese-maker: Home Farm in Aysgarth.

Their Old Roan cheese is made by hand, in small batches, from the raw milk provided by the hundred-strong herd of Holsteins and Friesians that graze the pastures of Home Farm from April through to November. It’s aged for up to four months, and the end result is a smooth, creamy cheese that harks back to the golden age of Wensleydale cheesemaking.

You can buy Old Roan from selected local delicatessens or from Home Farm’s mobile shop – for full details visit thehomefarmer.co.uk

Campbell’s of Leyburn Your family run Fine Food and Wine Emporium Serving the Dales in every way we can!

Our famous store on Leyburn Market Place has evolved over 150 years and 5 generations of Campbell’s to offer its own distinctive style of supermarket shopping even in these challenging times!

Best Independent Rural Retailer

We offer stress free access to a vast range of different products and mouthwatering surprises such as: • A range of own-label and every day groceries • Innovative products from start-ups and artisans • Succulent local meat from ‘Dales’ farmers

• National and international delicacies on a rst-class delicatessen counter • An extensive choice of artisan and mainstream cheeses from around the world • An unrivalled and even more affordable selection of world-wide wines and spirits

• Beer and spirits from craft breweries and distillers • Local fresh milk from our vending machine ……….and there is so much more in store.

Call in for a unique shopping experience, you may be surprised and even more so today!

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

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humble pie Cookery Kitchen Humble Pie Cookery Kitchen is based in the Market Town of Hawes in picturesque Wensleydale.

From simple picnics to dinner parties; scones to afternoon tea; an hour to full day; adult or child – we’ve got a course for you!

Always ring to see if we’ve last minute availability or a cancellation Check out our website on www.humblepieyorkshire.co.uk for courses, or see facebook.com/humblepiehawes Email info@humblepieyorkshire.co.uk or give us a call on 07434 603 590 Thank you,

Elizabeth Fawcett

Bear Cottage, Market Place, Hawes, DL8 3RD www.humblepieyorkshire.co.uk | info@humblepieyorkshire.co.uk | 07434 603 590

A5 Leaflet July 2020 v01.indd 1

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22/07/2020 22:38

B AA.. . R | K I TCH E N | S H O P | TO UR S B R E W E R Y TOU RS AR E B ACK! 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.

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01765 680101

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@blacksheepvc

Black Sheep Brewery, Wellgarth, Masham, Ripon, North Yorkshire, HG4 4EN

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Home Comforts

Classic comforting recipes that are well worth the effort for the chiller nights ahead POTTED SMOKED MACKEREL The smokiness of the fish combined with the heat of Tabasco is addictive

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HERBY CRUSHED POTATOES The potatoes soak up the flavours of the dressing

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BEEF WELLINGTON This iconic dish requires a fair bit of preparation

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SPICED PLUM, RED WINE AND AMARETTI CRUMBLE Crumble is so easy to make and goes down a storm

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POTTED SMOKED MACKEREL Pretend your kitchen table is a gastro pub with this dinner-party worthy dish. It can be made in advance for ease and the smokiness of the fish combined with the heat of Tabasco is addictive. This recipe uses a fork to create a coarse texture, but you can use a food processor to achieve a smoother finish, or turn it into a pâté if you prefer.

4 SERVES

INGREDIENTS

4 smoked mackerel fillets (each about 100g), deboned freshly squeezed juice of ½ lemon 50ml double cream Tabasco, to taste 1 teaspoon horseradish sauce 1 spring onion, sliced 100ml butter salt and freshly ground black pepper TO SERVE

16–20 melba toasts seeds from 1 pomegranate a large handful of fresh rocket 4 ramekins

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METHOD Place all of the ingredients, except the butter, in a large mixing bowl. Season with salt and pepper, then use a fork to mix and mash everything together. Press the mixture into ramekins and set aside.

Melt the butter in a saucepan set over a medium heat. Spoon the butter over the top of the mackerel while it is still warm. This will form a light seal. Set aside to cool before chilling in the fridge for at least 30 minutes.

Serve the mackerel with melba toasts, pomegranate seeds and some rocket.

BEEF WELLINGTON This iconic dish requires a fair bit of preparation.

However, it looks and tastes magnificent.

6 SERVES

INGREDIENTS

75g plain flour, sifted a pinch of salt 3 eggs 100ml full-fat milk butter, for frying 2 tablespoons olive oil 1 banana shallot, finely chopped 250g field mushrooms, finely chopped 250g chestnut mushrooms, finely chopped 15g dried porcini mushrooms, soaked in hot water for 20 minutes, then squeezed dry, chopped grated fresh nutmeg 700g piece of beef fillet of even thickness 1 tablespoon Dijon or wholegrain mustard 300g ready-made puff pastry 1 egg, lightly beaten, to glaze salt and freshly ground black pepper 25cm frying pan

METHOD Stir together the flour and salt in a mixing bowl. Make a well in the centre and break the eggs in. Gradually whisk in the milk to form a batter. Heat a knob of butter in the 25cm frying pan over a medium heat. Pour in a quarter of the batter, tilting the pan to spread it evenly. Fry the pancake until set, then flip over to brown the other side. Repeat to make four pancakes in total. Cool.

Heat 1 tablespoon of olive oil in a large, heavy frying pan. Add the shallot and fry over a low heat for 3 minutes, stirring, until softened. Add the mushrooms. Season with salt, pepper and nutmeg. Fry, stirring, for 20 minutes until the mixture is dry. Turn into a colander. Leave to cool, then cover and chill for 1 hour.

Season the beef with salt and pepper. Heat the remaining oil in a large frying pan over a high heat. Add the beef and brown on all sides. Set aside to cool, wrap and chill for 1 hour.

Put a large rectangle of clingfilm on a work surface. Place the pancakes on top, overlapping the edges to form a rough ‘rectangle’, large enough to encase the beef. Spread the mushroom mixture over the pancakes. Brush the beef with the mustard. Place the beef in the centre of the pancakes and use the plastic to roll into a parcel. Twist the plastic ends together and chill for 30 minutes.

Roll out the pastry on a lightly floured work surface to form two big rectangles, one slightly larger. Unwrap the beef and put in the centre of the smaller rectangle. Brush the edges of the pastry with beaten egg.

Cover the beef with the other rectangle, pressing the edges together with a fork. Trim to form a neat parcel. Chill for 30 minutes.

Preheat the oven to 200°C/fan 180º/gas 6. Place the wellington on a baking sheet and brush with beaten egg. Bake in the preheated oven for 40 minutes until golden. Stand for 10 minutes before serving.

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HERBY CRUSHED POTATOES Crushing potatoes is a very easy way of preparing them, as no peeling is required! The roughly crushed potatoes soak up the flavours of the dressing, while the use of lemon zest and herbs give a real lift to the dish.

METHOD

INGREDIENTS

500g even-sized waxy potatoes 2 tablespoons extra virgin olive oil grated zest of ½ lemon 1 teaspoon freshly squeezed lemon juice 2 tablespoons chopped fresh chives 2 tablespoons chopped fresh mint leaves 3 tablespoons finely chopped fresh parsley salt and freshly ground black pepper

Cook the potatoes in a large pan of boiling, salted water until tender; drain and return to the pan. Use a fork to roughly crush them.

Add the olive oil, lemon zest and juice and season with salt and freshly ground black pepper, mixing well. Add the chives, mint and parsley and mix in.

Serve warm or at room temperature.

Recipes taken from Pub Grub published by Ryland Peters & Small (£9.99) Photography ©Ryland Peters & Small.

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SPICED PLUM, RED WINE AND AMARETTI CRUMBLE The perfect afters for a weekend meal, crumble is so easy to make and always goes down a storm. The red wine in this plum crumble really increases the intensity of its plum flavour. Serve with lashings of double cream, custard or ice cream.

6 SERVES

INGREDIENTS

150ml red wine 75g caster sugar, mixed with ¾ teaspoon ground cinnamon 800g red plums, stoned and halved or quartered FOR CRUMBLE

60g hard amaretti cookies 150g plus 2 tablespoons plain flour 75g caster sugar 110g chilled butter, cubed double cream, custard or ice cream, to serve 6 individual ovenproof dishes, greased

METHOD Pour the wine into a medium saucepan, add the sugar and cinnamon and warm over a low heat until the sugar has dissolved.

Bring to the boil, then reduce the heat and simmer until the liquid is reduced by just over half and is thick and syrupy. (Watch it doesn’t catch and burn.)

Tip in the plums, stir, put a lid on the pan and cook for about 7–8 minutes until the plums are beginning to soften.

Divide the plum mixture between the six prepared ovenproof dishes and leave to cool.

Preheat the oven to 190°C/fan 170°C/gas 5.

To make the crumble topping, blitz the amaretti biscuits to crumbs in a food processor, then add the flour, sugar and cubed butter and pulse until the mixture is the texture of coarse crumbs.

Top the dishes with the crumble mixture and bake in the preheated oven for 20–25 minutes until the topping is crisp and the plum juices bubbling through. Serve with double cream, custard or ice cream.

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Keep it Simple These recipes will help you elevate everyday cooking into something special

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MALTED PIKELETS WITH WARM POTTED SHRIMPS Brown shrimps can stand up to anything; they’re delicious with Indian spices, or tossed with buttery pasta.

FOR THE PIKELETS 360g whole milk 1 teaspoon malt extract 1 teaspoon caster sugar 8g fresh yeast, or 4g dried yeast 150g strong white bread flour 100g plain wholemeal flour 6g fine sea salt 1 tablespoon virgin rapeseed oil sunflower oil, to fry julienned spring onions (optional)

FOR THE SHRIMPS 200g salted butter 150g peeled brown shrimps pinch of ground mace pinch of cayenne pepper ¼ garlic clove, crushed juice of ¼ lemon ¼ cucumber, peeled, deseeded and finely chopped 1 teaspoon Chardonnay vinegar 2 tablespoons chopped parsley leaves 2 tablespoons samphire, picked and blanched for 10 seconds in boiling water pinch of fine sea salt

PIKELETS Warm the milk to 40ºC ( just above body temperature), then remove from the heat and whisk in the malt extract, sugar and yeast to dissolve.

Mix both flours and the salt in a bowl, then whisk in the warm milk, followed by the rapeseed oil. Cover and leave to prove at room temperature until doubled in size, about 45 minutes.

Place a non-stick frying pan over a medium heat with a small amount of sunflower oil.

Take a small ladle of the mixture for each pikelet and fry, in batches, for 2–3 minutes on each side, until light golden and cooked within. Transfer to a warm plate while you cook the rest.

SHRIMPS Warm the butter until melted but not foaming and pour it over the shrimps, spices, garlic and lemon juice in a bowl. Stir to allow the flavours to combine.

Mix the cucumber, salt and vinegar in a bowl and leave for 15 minutes.

Stir the cucumber, parsley and samphire into the potted shrimps.

TO SERVE Place a warm pikelet on each plate and spoon over the shrimps, adding julienned spring onions, if you like.

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GRILLED BREAM WITH PINK GRAPEFRUIT, HONEY & FENNEL Gilthead bream is one of the best-quality farmed fish you can buy. It is always consistent in quality and very good value; not as meaty as sea bass, but with lovely oily flesh and crisp skin. It is great cooked over the barbecue or under a hot grill.

This dressing is as delicious as it is simple. Feel free to chop and change as you wish: lemon and mint would work brilliantly, as would blood orange and sage.

FOR THE DRESSING 2 pink grapefruits, segmented with 6 tablespoons of their juice 6 tablespoons extra virgin olive oil 1 tablespoon Chardonnay vinegar 1 tablespoon clear honey 1 tablespoon thyme leaves 1 tablespoon coriander seeds, toasted and crushed

FOR THE BREAM & FENNEL 2 fennel bulbs 1 teaspoon fennel seeds 100ml white vermouth 2 gilthead bream, scaled, filleted and pin-boned by your fishmonger 4 tablespoons extra virgin olive oil fine sea salt

DRESSING Mix everything together and warm through in a pan. Do not heat it too much, or the grapefruit segments will cook and collapse.

BREAM & FENNEL Preheat the grill to its highest setting.

Slice the fennel lengthways as finely as possible on a mandolin or with a sharp knife, then mix in a roasting tray with the fennel seeds and vermouth. Season lightly with salt.

Lightly season the fish on both sides with fine salt, spoon 1 tablespoon of the oil over each fish fillet, then place skin-side up on top of the fennel, to cover the bulk of it.

Grill under the preheated grill for about 8 minutes, until the fennel has wilted but the fish is cooked through and has a crispy skin.

TO SERVE Divide the fennel and fish between 4 warmed bowls and spoon over the warm grapefruit dressing.

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WARM GINGERBREAD & EARL GREY PUDDING Tea and cake, but not as you know it. This combination of bergamot from the tea with the ginger is delicious, while serving it warm and soft, just out the oven, adds a level of indulgence and comfort. It is definitely best served when it’s cold outside. Only seven ingredients needed here! The egg yolks go into the custard, the whites into the meringue.

FOR THE GINGERBREAD CUSTARD 250g whole milk 250g whipping cream 6 egg yolks 65g caster sugar 140g Jamaican ginger cake, or gingerbread, chopped

FOR THE EARL GREY MERINGUE 1 Earl Grey teabag 120g caster sugar 3 egg whites finely grated zest of pink grapefruit

GINGERBREAD CUSTARD Preheat the oven to 140°C/fan 120°C/gas 1. Bring the milk and cream to the boil in a pan.

Whisk the egg yolks and sugar in a bowl, then whisk in the hot milk. Pour into a blender and blend in the cake.

Place a clean tea towel in a roasting tray and sit 4 teacups within. Pour the custard into these to come three-quarters of the way up and individually cover with cling film. Fill the tray to halfway up the cups with just-boiled water from a kettle.

Bake for 30 minutes until just set. Remove from the oven and from the water bath, then remove the cling film. As soon as the custard comes out of the oven, start on the meringue.

EARL GREY MERINGUE Make a cup of tea with 100g water and the teabag, infusing it for 3 minutes. Pour this into a saucepan, removing the teabag.

Add the sugar and cook over a medium-high heat until it reaches 121ºC on a thermometer.

Separately whisk the egg whites to soft peaks in a food mixer, then slowly beat in the sugar syrup, trying to avoid the beater, until shiny and stiff. Add the zest and mix well.

Transfer to a piping bag, then pipe the meringue on to the custard, or just spoon it on in a swirly shape.

Blowtorch to colour the meringue all over, or place under a hot grill, then serve while still warm.

Recipes taken from Essential by Ollie Dabbous, photography

by Joakim Blockström. Published by Bloomsbury, priced £30.

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Two's Company

These sumptuous recipes for two are rich in flavour and worth every minute spent on them CAULIFLOWER CHEESE & MUSTARD SOUP WITH GRUFFINS This is simple comfort food

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PASTA WITH RED PEPPER & WALNUT PESTO Jars of roasted red peppers are a great larder stand-by

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LAMB FILLET ROAST IN SUMAC WITH SAFFRON DAUPHINOIS This is a miniature version of roast lamb

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CHOCOLATE LAVA PUDDING Intense, fudgy and utterly decadent

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CAULIFLOWER CHEESE & MUSTARD SOUP WITH GRUFFINS This is simple comfort food. Put the unused cauliflower half in a bag in the fridge and use for tomorrow night’s supper. I love cooking with Gruyère – fruity and nutty at the same time – but the recipe also works with Cheddar or blue cheese. Gruffins (as we call Gruyère-topped muffins in our household) turn this into a tasty meal.

INGREDIENTS

METHOD

½ small cauliflower (about 375g) 1 small onion, chopped 200ml stock, cider or water 100ml milk, plus a little extra if necessary 25g butter 2 bay leaves 2 tsp Dijon mustard a little freshly grated nutmeg a pinch of cayenne pepper 3 tbsp dry sherry 50g grated Gruyère or mature Cheddar

Wash the cauliflower half and discard the leaves. Use a small, thin knife to cut out the core, and slice the core lengthwise then into very thin pieces. Put in a medium saucepan (one with a lid). Slice right through the remaining cauliflower at 2cm intervals and add the jumble of bits and florets to the pan.

FOR THE GRUFFINS (optional)

1 English muffin a little butter a little wholegrain mustard 35g grated Gruyère

Add the onion, stock, milk, butter, bay leaves and seasoning to the pan and bring to the boil (the cauliflower will be barely covered).

Simmer, covered, stirring from time to time, until the cauliflower is soft, including the pieces of core – about 10 minutes.

Discard the bay leaves and stir in the mustard, nutmeg, cayenne and sherry. Transfer to a blender or small food processor (see Trick of the Trade) and whizz till as smooth as possible. Return to the pan and heat through: adjust the consistency with a little milk, if you wish. Add the cheese, check seasoning and heat through to melt, whisking. Try not to let it boil as this can turn the cheese stringy.

Meanwhile, preheat the grill to high and make the gruffins. Split the muffin. Instead of slicing it in half with a knife, work round the outside edge with the tines of a fork, pushing it in towards the centre. When you’ve been all the way round, lightly twist the muffin to separate.

Result: a lovely textured surface which toasts to perfection, with lots of ‘nooks and crannies’ to hold the butter. Lightly toast before spreading each cut side with a little butter and mustard. Top with the cheese and put under the hot grill till melting – 3–5 minutes. Slide onto waiting bowls of soup, add a grind of black pepper and serve with a spoon and fork.

TRICK OF THE TRADE One of my most trusted friends in the kitchen is my small food processor. On rare occasions, I get out my blender. In general, this is not brilliant for small quantities – the blade at the bottom tends to miss them – but it is unbeatable when it comes to producing a super-smooth, velvety-textured soup. If you don’t have a blender, process the soup thoroughly instead.

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PASTA WITH RED PEPPER & WALNUT PESTO Jars of roasted red peppers are a great larder stand-by.

This pesto is also great for livening up store-bought ravioli – a 250g or 325g pack will be sufficient for two. I like to serve this with a crunchy green salad, topped with croûtons and finished with a lemony dressing.

INGREDIENTS

METHOD

1 garlic clove, roughly chopped (see Trick of the Trade) 200g dried pasta, such as rigatoni or penne 25g walnuts, toasted a good handful of fresh parsley or basil, roughly chopped a pinch of crushed chilli flakes 2 tbsp grated Parmesan, plus extra to serve 80g roasted red peppers (about ½ a 230g jar, drained) 2 tbsp olive oil

Bring a pan of salted water to the boil for the pasta. First add the garlic clove and boil for 1 minute, then remove and reserve (see Trick of the Trade).

Cook the pasta to al dente using your preferred method.

Meanwhile, blitz the garlic, walnuts, herbs, chilli flakes, Parmesan and red peppers in a small food processor, or using a pestle and mortar. Add the oil, whizz to a rough paste and taste for seasoning.

Drain the cooked pasta and stir in the pesto, then serve topped with extra grated Parmesan.

TRICK OF THE TRADE To tame the harshness of raw garlic, boil it for a minute before crushing or chopping. To remove the smell from your chopping board, rub with raw, grated apple or potato. To remove the smell from your fingers, carefully rub them on the flat side of a stainless steel knife under a running tap.

Confession: I haven’t boiled dried pasta for 20 years. The technique of immersing the pasta in a modicum of boiling water, then turning off the heat – which saves energy and means it will never boil over – was pioneered by none other than Elizabeth David. The pasta cooks in the just-boiled water, and continues to do so as the water cools. After a while, it stops cooking and merely stays hot. It’s a win-win. Some cooks who follow this method leave the pasta in the water for the boiling time printed on the package (for al dente), but I prefer time-and-a-half, and spaghetti and larger shapes are fine for up to 20 minutes.

Believe it or not, the same, very forgiving, technique works for fresh corn on the cob. Remove the husks and silks, immerse the cobs in a big pan of boiling water, turn off the heat, cover and leave for anything between 10 and 30 minutes.

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LAMB FILLET ROAST IN SUMAC WITH SAFFRON DAUPHINOIS This is a miniature version of roast lamb. If you haven’t encountered lamb loin fillet – sometimes called a cannon of lamb – this is the most choice and tender lamb cut of all, and perfect for two people. Because there is no waste, a small fillet – even 220g – serves two people handsomely, and it is quick and easy to cook.

FOR THE LAMB

METHOD

a 220–300g lamb loin fillet a little oil, for frying ½ tsp ground sumac

Dry the lamb fillet and season all over. Heat a little oil in a small frying pan and put in the fillet, fat-side down at first, then turning, for 2 minutes in total. Remove to a small roasting tin or pan lined with foil (for easy clean-up) and dust all over with the sumac. The fillet is now ready to cook, or it can wait for 30 minutes. Roast at 200°C/fan 180°C/ gas 6 for 12–15 minutes. Check doneness by poking with a knife, or if you have a digital thermometer, it should read 54ºC (for rare) or 60ºC (medium). Fold the foil up around the meat loosely and leave to rest for 5–10 minutes before carving into slices and serving.

FOR THE MINT & SUMAC BUTTER (optional)

25g butter, softened 12 fresh mint leaves, chopped ¼ tsp ground sumac a little crushed garlic FOR THE SAFFRON DAUPHINOIS

15g butter, plus extra for the dish 1 small onion, thinly sliced 120ml double cream a large pinch of saffron threads a grating of fresh nutmeg 250g potatoes, peeled 40g grated Gruyère a sprinkling of panko crumbs, or fresh breadcrumbs FOR THE LEEK STRAW (optional)

1 small leek, split, washed and dried 1 tbsp oil

To make the mint and sumac butter, if using, mix all the ingredients with salt and pepper, spoon into a small pot or bowl and put in the fridge.

Add a spoonful on each portion of lamb when serving.

For the saffron dauphinois, heat the butter in a small frying pan and add the onion and seasoning. Fry slowly and gently for 15 minutes, till golden and frizzled. Meanwhile, bring the cream, saffron and nutmeg just to the boil in a medium saucepan, then turn off the heat, season and cover. Slice the potatoes as thinly as you can (I recommend a mandoline) and add to the cream. Bring the mixture to a simmer, stirring constantly with a rubber spatula to stop the mixture sticking.

Butter a shallow, ovenproof dish – about 19cm square, 300ml capacity – and layer in ½ the potatoes, followed by all the onion and ½ the cheese. Add the remaining potatoes, top with the cheese and a few crumbs and bake at 180°C/fan 160°C/gas 4 for 30–40 minutes. Check the potatoes are fully cooked and tender by poking with a knife in 3 or 4 different spots. Once done, set aside to cool slightly.

To make the leek straw, if using, cut off a 4cm section of leek, roughly where the white meets the green. Slice as thinly as you can into matchsticks. (If you wish, boil the remaining leek and serve as a side vegetable.) Shortly before serving, heat the oil in a small frying pan, add half the leek and cook until golden (the colour of straw). Remove immediately to a piece of kitchen paper towel and repeat with the remaining leek. Keep warm in the oven if necessary before sprinkling with salt and serving on top of the lamb and butter.

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CHOCOLATE LAVA PUDDING This could not be more different from lemon lava pudding – intense, fudgy and utterly decadent. Under the chocolate crust is a pool of chocolate sauce. To turn this into a delicious mocha lava pudding, swap the boiling water in the sauce for strong, freshly brewed coffee.

INGREDIENTS

METHOD

25g butter, plus extra for the dish 20g dark chocolate, chopped 4 tsp cocoa powder 4 tsp sugar 2 tbsp milk 1 egg yolk, any size 1 tsp vanilla extract 25g self-raising flour, or 25g plain flour plus ¼ tsp baking powder (see Trick of the Trade) a pinch of salt

Melt the butter, chocolate and half the cocoa powder together in a medium jug/pitcher or bowl in the microwave and allow to cool slightly. Whisk in the sugar, milk, egg yolk and vanilla, then the flour and a pinch of salt. Transfer to the prepared dish.

FOR THE TOPPING

3 tbsp soft brown sugar 1 tbsp caster sugar 4 tsp cocoa powder, plus a little extra to finish FOR THE SAUCE

120ml boiling water, or a mixture of boiling water and coffee (see recipe introduction) double cream, or whipped cream, to serve Lavishly butter an ovenproof baking dish of about 500ml capacity – I use a shallow dish about 20cm square.

Mix the topping ingredients in a small bowl with a fork, and sprinkle evenly over the pudding. Finally, carefully pour the boiling water gently over the top.

Bake this unpromising mixture at 160°C/fan 140°C/gas 3 for about 35 minutes, until the pudding is firm in places, and gently bubbling.

Leave for 5 minutes, dust lightly with cocoa powder, if liked, then serve with cream, because, why not?

TRICK OF THE TRADE I know from experience that many a cook gets hot under the collar with regard to plain and self-raising flour. I keep both in my storecupboard, purely for convenience, but you can convert plain to self-raising by whisking 100g plain flour with 1 teaspoon baking powder. It’s that simple – but don’t use bicarbonate of soda by mistake.

While talking flour, scientific experiments have shown that whisking and sifting flour achieve the same thing. By all means sift flour if you wish – hold the sieve high over the bowl if you want to get flour over the entire kitchen – but a quick whisk in the bowl does the same job, believe me.

Recipes taken from Two's Company by Orlando Murrin, published by Ryland Peters & Small (£18.99), with photography by Clare Winfield © Ryland Peters & Small.

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Moor Please

Rachel Stirr’s colourful textiles combine bold designs with a heartfelt message about our uplands 82 | AUTUMN 2021 | Dales Life

achel Stirr is passionate about photography, graphic design and the wild, windswept moors of North Yorkshire. And this year the enterprising 24-year-old launched a business that cleverly brings together all these enthusiasms.

Trading as Bernie & Blue – named after her two beloved horses – Rachel makes gorgeous silk scrunchies, ties and scarves whose vibrant colours and bold designs celebrate the animals, birds and plants that inhabit the landscape close to her Swaledale home.

Born and raised near Richmond, Rachel took an unusually wide-ranging combination of A-levels – photography, textiles and geology – before going on to study agriculture at Askham Bryan College near York. Looking for a way to use her photographic skills she hit on the idea of using her images to create her own unique textile designs.

Rachel seeks her inspiration in wild places and describes her photographic philosophy as ‘capture to conserve’. She hopes that the images she records will help a wider audience to value a fragile and threatened landscape.

“I would like to help the gamekeepers and hill farmers who are conserving our moorlands and the wild birds, animals, insects and plant communities that live there,” she says. “In fact, I’m in the process of linking up with charities that educate the public about moorlands, and I plan to give a percentage of my profits to help with conservation projects. ‘Wear it for wildlife’ is how I would sum up my textiles project!”

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INSPIRING IMAGES Bernie & Blue’s current range includes hand-made scrunchies, stylish ties and colourful scarves, all in 100% pure silk. The majority of the designs originate in Rachel’s photos, carefully colour-manipulated and multiplied using image-processing software.

They celebrate the natural beauty of our wild uplands, using the bold forms and rich colours of creatures like black grouse, pheasants and curlews, and plants such as cotton grass, to create patterns that strike a fine balance between naturalistic and abstract.

Rachel has no shortage of new ideas in the pipeline, including designs featuring threatened upland birds such as the grey partridge, the lapwing, the ringed plover and the skylark.

She’s also considering creating a ‘pollinators’ collection and extending her range of textiles to include silk pyjamas.

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In parallel with running Bernie & Blue, Rachel also provides photographic services under the name of RTS Photography. She undertakes individual commissions, and her love of animals makes her a natural for informal pet portraits.

She also sells a variety of beautiful greetings cards that can be bought directly from her via a link on the RTS Photography website.

Her favourite part of the job? “Obviously I really enjoy going out and taking the photographs, but I also love the whole process of digital manipulation – playing around with different images and different colour combinations. It’s also a great thrill when a design arrives, newly printed up on silk – the colours are always so much more vibrant than the colours on a computer screen!”

You can find Bernie & Blue online at bernieandblue.co.uk Rachel will be at the Country Living Christmas Fair in Harrogate from 25 to 28 November.

RTS Photography is online at rts-photography.co.uk Images by Suzanne Craigie.

Brilliant for Babies Gorgeous animal print bibs and rompers

A brand new collection of sumptuously soft organic cotton babywear, designed by award-winning Hawes artist Stacey Moore and handmade in England.

A must for all bonny Yorkshire babies!

Stacey Moore Art Galleries staceymooreart.com

Market Place, Hawes, North Yorkshire, DL8 3QX • 01969 667146 18 Market Place, Richmond, North Yorkshire DL104PX • 01748 824576 Dales Life | AUTUMN 2021 |

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Home from Home

The Dales are blessed with a fantastic selection of holiday properties – perfect for a quick weekend break or an extended stay

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LANGCLIFFE HALL NEAR SETTLE

This stunning Jacobean country house dates back to 1602, since which time it has seen many famous visitors – apparently Sir Isaac Newton was a regular guest!

Mullioned windows, an oak-panelled hall, period fireplaces and a library packed with hundreds of leather-bound volumes – not to mention two acres of enclosed gardens – make it the perfect place to step back into history and leave the stresses and strains of the 21st century behind you.

Langcliffe Hall has seven bedrooms, one with a four-poster queen bed, and can accommodate parties of thirteen guests and up to two dogs.

For bookings contact yorkshirehideaways.co.uk

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SHEPHERDS COTTAGE NEAR SEDBUSK, HAWES

Close to the hamlet of Sedbusk, and looking out across the rugged hills of Upper Wensleydale, Shepherds Cottage is a spacious, south-facing, detached property that sleeps up to six guests.

With scenic walks that start from the front door and secure bicycle storage, it’s an excellent base from which hikers and cyclists can explore the most northerly reaches of the Yorkshire Dales National Park.

The busy market town of Hawes, with its tearooms, pubs and idiosyncratic shops, is just a mile or two away. Head west and you’re soon in Cumbria, with Sedburgh, Kendal and the southern Lakeland fells to enjoy.

For bookings contact yorkshireholidaycottages.co.uk

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WINSBURY COTTAGE EAST HAUXWELL

This charming semi-detached barn conversion, set on a working farm, makes a splendid getaway for a country-loving couple.

It’s an ideal spot to enjoy the sights and sounds of a working rural landscape, with expansive views over gently rolling farmland and a generously proportioned south-facing, private garden equipped with a barbecue for alfresco eating. If it’s chilly outside there’s underfloor heating inside to keep you nice and snug.

For a few days of splendid seclusion, Winsbury Cottage is just the ticket, but if you happen to fancy a change of pace, Richmond, Leyburn and Bedale are all just a few minutes’ drive away.

For bookings contact yorkshirehideaways.co.uk

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WHITE ROSE COTTAGE CONSTABLE BURTON

Constable Burton is a picturesque village, roughly halfway between Leyburn and Bedale, conveniently placed for exploring the many delights of midWensleydale and Coverdale, including Jervaulx Abbey, Middleham Castle, The Forbidden Corner and Thorp Perrow Arboretum.

White Rose Cottage, which sleeps two, is a light, bright and airy stone-built property, furnished in a relaxed, contemporary style, with exposed beams, a wood-burning stove and an attractive courtyard.

A short walk away you’ll find a dining pub, The Wyvill Arms, and Constable Burton Hall. The Hall, with its magnificent Tulip Festival, is a mustsee in spring, and hosts a variety of other events throughout the year.

For bookings contact yorkshirehideaways.co.uk 90 | AUTUMN 2021 | Dales Life

5 MILLTOP COTTAGE RICHMOND

Some people like to holiday in the middle of nowhere, others want to have plenty of facilities within walking distance. If you fall into the latter category, this is the kind of holiday cottage you’ll be looking for.

An easy walk from the centre of Richmond, 5 Milltop Cottage is a good option if you’re keen to explore the historic Georgian town and take advantage of its many facilities.

It sleeps up to four guests, and two well-behaved dogs are welcome by arrangement. With a south-facing terrace and a lounge balcony looking out across the wooded valley of the Swale, it’s just the place to relax after a busy day sightseeing.

For bookings contact yorkshireholidaycottages.co.uk Dales Life | AUTUMN 2021 |

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VINE BARN

BELLERBY, LEYBURN Bellerby is a picture-postcard village, with its own pub and café, less than two miles from Leyburn.

Vine Barn, which sleeps two, is a stonebuilt barn conversion with a smart little conservatory and a private walled garden. Spacious and light, it has rustic beamed ceilings and a wood-burning stove for cold-season comfort.

Leyburn has a wealth of independent shops, pubs and restaurants, and a bustling market on Fridays. The walk from the town centre along The Shawl is an effortless way to get panoramic views across Wensleydale towards Penhill, and on selected days from May until October you can explore Bedale, Leeming Bar and Scruton on the Wensleydale Heritage Railway.

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COLLECTED WORKS

WORCESTER PORCELAIN he early 18th century was a revolutionary time for European pottery makers.

At long last they had discovered how to create porcelain, until then a secret known only to the Chinese, Japanese and Koreans. Canny businessmen quickly spotted a tempting commercial opportunity: top-quality tableware didn’t necessarily need to be imported, it could be made at home!

In Worcester, two such entrepreneurs, Dr John Wall and William Davis, devised their own ‘secret recipe’ for a porcelain that could withstand boiling water – a highly desirable property for any tea service – and successfully touted their business scheme to local investors. As a result ‘The Worcester Tonquin Manufactory’ was established in 1751.

Royal Worcester, a world-famous brand to this day, traces its origin back to this ‘Manufactory’, although the connection has arguably been somewhat diluted by the fact that the original business merged with Spode in the 1970s and went into administration in 2008. Wares carrying the brand name – rights to which were acquired by the Portmeirion Group – are nowadays made in Stoke-on-Trent.

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exploring antiques and collectables

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1: Worcester porcelain spoon tray, circa 1770.

Sold by Tennants for £140.

2: Pair of Flight, Barr & Barr Worcester porcelain Campagna vases, circa 1820, painted with Muckross Abbey and Malvern Church.

Sold by Tennants for £1,200.

3: Royal Worcester porcelain vase and inner cover, painted with Highland cattle by John Stinton, 1919.

Sold by Tennants for £1,100.

4: Set of six Flight, Barr & Barr Worcester porcelain dessert plates, circa 1820.

Sold by Tennants for £250.

5: Royal Worcester porcelain twin-handled Campagna Vase, painted with a still life of fruit by Richard Sebright, 1909. Sold by Tennants for £190.

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6: Royal Worcester ‘Prince’s Grace and Foal’, limited edition model by Doris Lindner.

Sold by Tennants for £320.

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COLLECTED WORKS Taking Flight

In 1783 the factory set up by Wall and Davis was bought by Thomas Flight, and in 1788 it received its first royal warrant. Martin Barr joined Flight in the company in 1792, and ownership of what was by then called ‘The Royal Porcelain Works’ subsequently passed to the pair’s sons.

It’s worth noting that ‘Worcester porcelain’ is used as a general term that includes the output of two other local factories, Chamberlain’s and Grainger’s, both of which would eventually merge with Flight and Barr’s company.

Unsurprisingly, given its 200-year-plus history, ‘Worcester porcelain’ encompasses a vast range of different styles, many fine examples of which have come under the hammer at Tennants auction house in Leyburn in recent years.

A good deal of early Worcester was relatively austere ‘blue and white’ ware that took its inspiration from the Chinese porcelain that it was trying to emulate. But things were soon to take a more colourful turn.

Many readers will be familiar with Royal Worcester’s most popular 20th century pattern, ‘Evesham Gold’, with its gold banding and depictions of luscious apples, plums and blackberries. This obsession with fruit and gilt was already in evidence in Worcester’s early years, notably in an extravagant service created for the Duke of Gloucester in 1770.

The transfer of the business to Flight and Barr marked a shift towards more even more elaborate decoration. Along with mouthwatering fruit and increasingly vivid and ornate Chinese motifs, rural views were another common theme in the early 1800s. These often depicted elegant country houses or – in line with the Romantic tendencies of the age – picturesque ruins and dramatically rendered English beauty spots.

Meanwhile the Chamberlain and Grainger factories were working along similar lines, with the Chamberlain factory in particular quickly gaining a reputation for the production of exquisitely painted porcelain.

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Perfectionist Painters

As the 19th century wore on, Royal Worcester recruited an impressive team of decorators. Each painter was encouraged to specialise in a particular theme, and eventually artists were even allowed to sign their work on the front of the piece rather than with a simple monogram on the base.

Several generations of the talented Stinton family painted for Worcester factories from 1805 until the mid 20th century. One of the most highly respected was John Stinton junior (1854–1956), whose forte was Highland cattle and moody landscapes.

Richard Sebright was another exceptionally skilful Worcester painter, considered to be the finest fruit painter of his generation and possibly the best ever to work at Worcester. He mastered a complex layering technique, painstakingly building up layers of translucent glaze – each one followed by a firing – to create extraordinarily deep and lustrous images.

Royal Worcester continued to embrace new techniques and new fashions during the late 19th century – reflecting, for example, the growing popularity of majolica, and producing a number of striking pieces influenced by the Aesthetic Movement and the passion for all things oriental. By and large, though, the factory preferred to rely on high quality traditional work rather than taking risks.

Despite a polite flirtation with Art Deco, the bulk of their 20th century output remained resolutely middle of the road.

Doris Lindner (1896–1979) modelled a series of limited edition figurines of animals, and in particular horses, that were extremely popular in the 1960s and remain so to this day. Unfortunately, successes like Lindner’s models and the Evesham Gold range of ‘oven-to-table’ ware – seemingly ubiquitous in the 1970s – weren’t enough to keep the company solvent in the face of challenging economic conditions and cheap imports from overseas.

For more information about Tennants Auctioneers, or to arrange a valuation, visit tennants.co.uk or call 01969 623780.

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Barnard Castle

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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

Dales Life | AUTUMN 2021 | 97 Authorised and regulated by The Solicitors Regulation Authority Number 606950

AUCTION HOUSE HIGHLIGHTS

SILVER

David Elstob of Elstob & Elstob on some of the splendid silverware that has gone under the hammer at the Ripon-based auctioneers

A RUSSIAN SILVER AND ENAMEL KOVSH, EARLY 1900S. SOLD FOR £5,000.

“A kovsh is a traditional Russian drinking-vessel-cum-ladle. Originally kovshs were used to serve mead but by the 17th century they had become primarily ornamental items rather than practical ones. This particular piece bears a Moscow ‘second Kokoshnik’ mark, which means it was made sometime between 1908 and 1926. The unusual looped handle and organic design reflect the Art Nouveau style of the time.

The enamel was in very good condition – enamel is easy to damage but difficult to repair – which is one of the reasons it did so well at auction.”

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A SILVER CHINESE OPIUM PIPE, CIRCA 1900. SOLD FOR £200.

A SILVER NAPKIN RING BY CRISFORD & NORRIS, 1913. SOLD FOR £160.

“Crisford & Norris were Birmingham makers who created a wide range of novelty silver items, and this napkin ring in the form of a duck with red glass eyes is a nicely made, fun item at an affordable price.

“Novelty items of table silver in the form of animals and birds were popular in the late Victorian and early Edwardian eras, and they are equally popular today, both with collectors and with buyers in search of unusual christening presents.”

“This unusual little item, just short of 30cm high, is decorated with flowers, birds and foliage on one side, and a figure fishing on the other. It was most likely made for export, and the fact that the circular hinged cover is engraved ‘Mr S H Hollamby’ suggests that it was probably a gift – a curio rather than something actually intended for smoking opium! A very collectable little piece.”

A SET OF TWELVE SILVER HUNT BUTTONS BY JOHN ROBINS, CIRCA 1800. SOLD FOR £700.

“I really liked this lot. Complete sets like this one don’t come up very often: a dozen silver hunt buttons, each engraved with a fox mask, nicely presented in a smart red leather case.”

A PAIR OF SILVER NOVELTY PEPPERETTES, 1907. SOLD FOR £450.

“These enamelled silver pepperettes in the form of dice were made by a well-known Edinburgh firm of jewellers, Hamilton & Inches. They’re the kind of thing that you can still use today, and that would make a real talking point at the dinner table.”

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COLLECTED WORKS A VICTORIAN SILVER DINNER PLATE, BY WILLIAM KER REID, 1848. SOLD FOR £500.

“What makes this silver plate interesting is the fact that it’s engraved with the crests of Fitzwilliam and Wentworth – quite likely those of William Wentworth-Fitzwilliam, who succeeded his father as 6th Earl Fitzwilliam in 1857. The family seat of the Earls of Fitzwilliam was at Wentworth Woodhouse near Rotherham. Without the family connection this attractive but relatively plain plate would probably have fetched no more than £200 to £300.”

A PART-GILT SILVER COMMEMORATIVE PORRINGER BY STUART DEVLIN, 1982. SOLD FOR £300.

“This porringer, engraved underneath with an inscription commemorating the christening in 1982 of HRH Prince William, was made by Stuart Devlin, one the most important names in 20th century silversmithing.

“Devlin was born in Australia and opened a workshop in London in 1965. His work is very sculptural with a fresh contemporary look, and is keenly collected. This piece, with its elaborate gilt lilies and lily pads, is typical of his attention to detail and meticulous craftsmanship.”

A VICTORIAN SILVER CREAM JUG BY WILLIAM EATON, 1837.

SOLD FOR £650.

“This is a wonderfully sculptural jug made in the form of an ‘askos’ – an ancient Greek pottery vessel – by a very good London maker.

“The elaborate handle and the two beautifully modelled goats sitting on the rim add to the charm of what is already a very appealing shape. Old pieces of silver like this one often have a nice patina and a lovely soft feel – providing they haven’t been over-cleaned!”

For more information about Elstob & Elstob Auctioneers, or to arrange a valuation, visit elstobandelstob.co.uk or call 01765 699200.

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Featured property: White Rose Cottage

yorkshire

Letting your holiday home has never been easier With a local and enthusiastic team, Yorkshire Hideaways are well placed to make the process of sharing your holiday home easy and enjoyable.

We are dedicated to managing your property with the same care and attention you would and with tailored services to suit your needs, you can be as involved as you like, knowing that you and your guests are well looked after.

We’re always looking to expand our portfolio, so why not get in touch today?

newowners@yorkshirehideaways.co.uk 01969 600 600

yorkshirehideaways.co.uk 10 Market Place, Leyburn, Yorkshire DL8 5BG Dales Life | AUTUMN 2021 |

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AUTUMN

SWINTON PARK ESTATE

Masham, Ripon HG4 4JH 01765 680900 swintonestate.com

Yorkshire Game Cookery Course

10, 24 and 30 October; 7 and 20 November A seasonal favourite with experienced and novice cooks alike. Join Swinton Cookery School and learn how to prepare, cook and serve a variety of game.

Understand how to approach individual cuts of different types of game so as to get the most from this wonderful seasonal produce. Much of the produce for this course comes from the Swinton Estate – absolutely no food miles! £160 per person. To book, please call 01765 680900.

Halloween Woodland School

27 October, 10:30am to 1:00pm The Woodland School at Swinton Bivouac is all about exploring the great outdoors and learning about it through play, exploration and exciting activities in the Druid’s Plantation. Parents are welcome to relax in the Café Bistro throughout the session. This session is all about Halloween: creating witches’ brooms and spiders’ webs using hazel and birch from the woodland, and enjoying some pumpkin soup and hogweed seed parkin whilst getting creative. Suitable for ages 7 to 11 years. £15 per child.

To book, please call 01765 680900.

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Sound Baths

28 September, 27 October and 24 November, 6pm to 7pm A beautiful way to relax and meditate. Join us for a sound journey, as sound waves from the voice or an instrument such as drums or Himalayan Singing Bowls are absorbed by the body to restore balance to our energy matrix. A deep meditation takes place allowing blocked chakras to begin to open, allowing you to re-balance physically, mentally, emotionally and spiritually. £20 per person. To book, please call 01765 680900.

Rediscovering Wellness

at swinton country club & spa Swinton Country Club & Spa is one of the leading spa destinations in the UK. Situated at the heart of the 20,000 acre Swinton Estate, it draws on the natural elements of light, water and air as well as the landscape of the surrounding Yorkshire Dales. It is the combination of relaxation spaces, extensive pool and thermal facilities, outdoor activities, nutritious food and the best fitness and spa treatments that provide every guest with their personal definition of wellbeing.

Detox, de-stress and recover forest bathing

9th September | 21st October | 25th November Join Forest Bathing UK for a woodland session of mindfulness in the 200 acres of lakes and gardens at Swinton Country Club & Spa. Trees naturally give off wood essential oils, and when inhaled, they have a beneficial impact on the nervous system. Resulting in reduced stress levels, a balancing of mood disorders and an improvement to the overall quality of life.

yoga spa days

22nd September | 19th October | 17th November 7th December A therapeutic afternoon or evening of Yoga, following a wellness smoothie, a 90 minute Yoga workshop will take place in the Fitness Studio. Combine the benefits of Yoga with relaxation time in the luxury of Swinton Country Club & Spa. The Yoga workshop is followed by a two-course wholesome and nutritious meal in The Terrace Restaurant.

spa days

Relax, unwind and focus on your wellness at Swinton Country Club & Spa. Choose from a range of fabulous full-day spa experiences.

Enjoy a combination of relaxation spaces, extensive pool and thermal facilities, outdoor activities, nutritious food and the best fitness and spa treatments that provide every guest with their personal definiton of wellbeing.

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swintonestate.com • reservations@swintonestate.com • 01765 680900 • Masham, Ripon, HG4 4JZ

HUMBLE PIE COOKERY KITCHEN Bear Cottage, Market Place, Hawes DL8 3RD 07434 603590 humblepieyorkshire.co.uk

Wild About Wensleydale

6 and 21 October, 10 November, 10am to 4pm A morning of baking and cooking using some of Wensleydale’s finest products – a perfect course to appreciate what amazing foods we have on the doorstep. Perfect if you want a flavour of the Dales. £75 including all ingredients and delicious food to take home with you.

Timeless Farmhouse Classics 7 October and 6 November, 10am to 4pm

Do you remember those beautiful pictures of an old fashioned farmhouse table, groaning with cakes, breads, gingerbread and pies? Well, that is Humble Pie! We’re going to have a full day of baking and cooking some beautiful farmhouse food with recipes that you will recreate for years to come. A perfect day to spend with friends or family or come on your own and make some new ones! £110 including all ingredients, lunch and lots of delicious food to take home.

Classic British Pie Day!

23 October and 13 November, 10am to 3pm What better way to celebrate Yorkshire than to make pies!

Come and master the art of different pastries with some classic old-fashioned British pies. £75 including all ingredients, light lunch and 4 beautiful pies to take home.

Basic Bread Making

26 October, 9 and 26 November, 10am to 4pm Come and have a day of relaxing bread making – all by hand, no machines – and learn techniques and tips on how to adapt recipes to make other foods. It will be a good workout too! £110 including all ingredients, lunch and lots of delicious breads and buns to take home.

Half Day: Classic Farmhouse Baking 19 October, 10am to 2pm

Learn different techniques with hints and tips on how to create fabulous baking! £65 including all ingredients and lots of lovely baking to take home.

THE NORTHERN ANTIQUES FAIR

The Garden Rooms at Tennants, Leyburn DL8 5SG

01797 252030 northernfair.com

Thursday 30 September to Saturday 2 October 11am to 6pm; Sunday 3 October 11am to 5pm The setting of the Garden Rooms at Tennants lends itself admirably to the stylish Northern Antiques Fair, which has moved from Harrogate where it has been held since 1951. The light and airy space will be transformed into a glittering arena hosting some 40 specialist exhibitors from all parts of the UK. The visitor-friendly venue has 600 on-site parking spaces and a popular café, bar and bistro.

With their huge wealth of knowledge they are more than happy to discuss the provenance, the patination or the rarity of a piece.

After a long absence the dealers are delighted to be interacting again with visitors, be they new acquaintances or old friends.

For a complimentary invitation for two please email DL@northernfair.com

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The fair encompasses an eclectic range of antiques, including formal and country furniture, traditional and contemporary paintings and sculpture, early to modern glass, silver and jewellery, oriental rugs and carpets, ceramics and lighting, clocks and watches, Art Nouveau and Art Deco design objects and much more. Prices range from £100 to five-figure sums.

Robert ‘Mouseman’ Thompson, Pair of Squirrel Bookends. Northern Antiques Fair, Leyburn.

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CAMP KATUR Camp Hill Estate, Bedale DL8 2LS 01845 202100 campkatur.com

Stargazing Experience 21 October

Join us for our Stargazing Experience, with acclaimed astronomer Richard Darn. You’ll be taken through the cosmos and introduced to the wonders of the galaxy!

The date chosen is aligned with the famous Orionids Meteor Shower, a yearly spectacle, and is the perfect chance to search for autumn stars and constellations.

The Experience includes a two-course dinner at The Hebridean Bar & Grill, an ‘Introduction to the Skies’ with Richard Darn, cocktails around the forest fire pit and one night’s accommodation in our insulated Hill Farm Geodome (sleeps 2 adults).

Price £325. Limited spaces available, please email or call to book. Residents of Camp Katur only please.

THE GREEN HOWARDS MUSEUM

Trinity Church Square, Richmond DL10 4QN

Treasures in Store

During opening hours until 23 December Our stores are a quiet, hidden world where objects sit, carefully cocooned, catalogued and concealed behind the scenes, waiting for their time to shine. From the spoils of war, plundered pieces and sentimental mementoes to regulation kit, official logs and intensely personal possessions, it’s all there. This special exhibition puts the spotlight on objects from our collection which have rarely been on display. It’s their time to step out of the shadows as we explore their stories and their journey into our care. We meet the dedicated collectors from the regiment’s past and wonder what, in our digital, throwaway age, might be the prize museum piece of the future.

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01748 826561

greenhowards.org.uk

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RHS GARDEN HARLOW CARR

Crag Lane, Harrogate HG3 1QB 01423 565418 rhs.org.uk/gardens/harlow-carr/whats-on

Glow 2021

Thursdays, Fridays and Saturdays from 18 November to 18 December; Mondays, Tuesdays and Wednesdays from 20 to 29 December. Time: 4:30pm to 8:30pm, last entry 7.30pm.

See the garden sparkle this festive season and follow dazzling displays lighting a magical trail! Enjoy a magical adventure at RHS Garden Harlow Carr, discovering spectacular light displays along your way. See iconic features such as the Streamside, the Queen Mother’s Lake, the Winter Walk, the Doric Columns and the Kitchen Garden glow with dazzling colours.

Choose the perfect gifts for family and friends in the Garden Centre, with extended opening until 8.30pm.

All visitors, including members, guests of members and under 5s, require a pre-booked Glow ticket.

RHS member prices: adults and family guests £7.95; children (5–16) £3.95; children under 5 free. Non-member prices (including entry ticket): adults £12.95; children (5–16) £6.95; children under 5 free.

Wander the enchanting trail around magnificent twinkling trees and shrubs. With even more light features, The Four Seasons sculptures and an extended route into the Woodland, you’re sure to be wowed by Glow 2021!

KIPLIN HALL near Scorton, Richmond DL10 6AT 01748 818178 kiplinhall.co.uk

A Celebration of Yorkshire Cheese

Thursday 7 October, 6:30pm to 9pm Celebrate the Annie Marchant Kitchen and Dairy Collection at Kiplin Hall. Learn about traditional dairying, see objects from the collection, and taste the delights of locally made cheeses with Andy Swinscoe from The Courtyard Dairy, as seen on the BBC’s Remarkable Places to Eat. £45 per person. Booking essential.

Crowe’s Wood Halloween Trail

16 October to 31 October, 10am to 5pm Find your funny bone this Halloween with lighthearted laughs on our spooky trail. Skeletons emerge from the undergrowth, causing mischief and mayhem, even leading the scarecrows astray! Enjoy a spooky stroll from the pumpkin patch into the haunted woodland, home to giant spiders, bats, and ghouls. Standard admission applies.

A Retro Christmas at Kiplin Hall & Gardens

26 November to 12 December 10am to 5pm Kiplin Hall Trust celebrates 50 years of ownership of the hall with a retro Christmas! Set against the backdrop of traditional Victorian grandeur, memories of the 1970s will come to life with clashing vibrance. Foil decorations, macramé baubles and best-selling toys from the era will decorate the Hall’s festive displays.

Fashions of the day will strut on the Long Gallery catwalk, while the tearoom serves up nostalgic flavours from yesteryear. Families can explore the grounds, seeking out clues on the disco ball trail. Step back to the decade that made modern life and join us as we go kitsch at Kiplin this Christmas! Standard admission applies.

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The world as you want it Package Holidays | Tailor-Made Itineraries | Cruises Flights | Family Holidays | City & UK Breaks | Honeymoons Safaris | Airport Hotels | Parking & Lounges

Many of our supplier partners have flexible booking policies in place.

Do not miss out on great deals and book with confidence today!

CONTACT ONE OF OUR YORKSHIRE BRANCHES TODAY: BOROUGHBRIDGE 01423 324545

HELMSLEY 01439 770456

40 High Street, Boroughbridge, YO51 9AW

9 Market Place, Helmsley, YO62 5BL

york@speartravels.net

helmsley@speartravels.net

NORTHALLERTON 01609 779821

STOKESLEY 01642 710698

5-6 Market Row, Barkers Arcade, DL7 8LN

2 High Street, Stokesley, TS9 5DQ

northallerton@speartravels.net

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• CRANIOSACRAL THERAPY • PSYCHOTHERAPY • HYPNOTHERAPY • REFLEXOLOGY • COUNSELLING • TRANSFORMATION COACHING • MINDFULNESS • CHILD & TEEN THERAPY • EQUINE CRANIOSACRAL THERAPY Team member, Lulu Ferrand

To book please go to our website or call 07887 506163 to discuss a treatment suitable for you.

Tanfield Wellness offers a holistic approach to healing - specialising in trauma, stress and anxiety, parent/child and family issues and chronic pain.

Visit www.tanfieldwellness.co.uk for further details.

No matter what is holding you back, emotional or physical, we can help you rebalance and get back on track.

Relax… It’s easy when you get used to it

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 110 | AUTUMN 2021 | Dales Life

…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.

Visit the

Corner C a

OPENING TIMES FOR 2021 OPEN FROM 12TH APRIL UNTIL 31ST OCTOBER Mon - Sat 12 noon - 6pm.

Sundays & Bank Holidays 10am - 6pm.

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

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

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

01969 640638

www.theforbiddencorner.co.uk

Hawes

Cowslip Retreat Ref: WA112

Your own cottage in God’s own country With over 500 beautiful holiday homes across Yorkshire your Great British holiday might be closer than you think... yorkshireholidaycottages.co.uk

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Off the shoulder dress by Ulla Johnson, available from spring 2022, ullajohnson.com

Oskia Nutri-Bronze sheer tinted serum, Space NK Harrogate

Gold and diamond ring by Hannah Bedford, from a selection at Pyramid Gallery, York, pyramidgallery.com

Diego Dalla Palma My Gold-Ness face and body glow oil, lookfantastic.com

Exquisite new fragrance ‘About that Night’ by La Perla, beautybylaperla.com

Tanzanite and emerald necklace by Jane Macintosh, Pyramid Gallery, York, pyramidgallery.com

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Metallic gold calf leather mule, Russell and Bromley, Harrogate, russellandbromley.co.uk

Mini cloud clutch bag available in a range of colours by Mansur Gavriel, mansurgavriel.com

Dusty pink dress with matching coat by Max Mara, available spring 2022, maxmara.com

Luscious matt lipstick

by Charlotte Tilbury, John Lewis, Leeds, johnlewis.com

Kayali Vanilla fragrance by Huda Beauty, selfridges.com

Au Naturel nail polish, light beige with a hint of pink, nailberry.co.uk

Luxurious eye palette

by Charlotte Tilbury, John Lewis, Leeds, johnlewis.com

Santa Croce small woven leather tote in ecru, netaporter.com

Satin pillowcase keeps your hair frizz free, cultbeauty.co.uk

Oribe Côte D’Azur Hair Refresher helps prevent colour from fading, Space NK, Harrogate

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Collect your copy from: Barkers, Northallerton Booths, Ripon Campbells of Leyburn The Co-op, Masham The Black Sheep, Masham Dovetail Interiors, Bedale Fairhurst’s Farm Shop, Swinithwaite Mainsgill Farm Shop, Richmond Milners of Leyburn Ravensworth Nurseries, Richmond Ripon Walled Garden The Station, Richmond Tennants of Leyburn Yorkshire Hideways, Leyburn

daleslife.com

114 | AUTUMN 2021 | Dales Life

Premier Hearing A5 Feb21.qxp_Layout 1 10/02/2021 09:11 Page 1

Hearing problems? Maybe it’s earwax

EARWAX REMOVAL In your own home, or in our local centre Fully quali ed and accredited hearing care professionals are pleased to offer earwax removal appointments in our local centre near Loughborough or in the comfort of your own home—with all current Covid 19 safety measures in place

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FREE ANY HEARING AID SERVICED

Professional, Independent & Impartial Advice for a Hearing Solution That’s perfect for You

Dales Life | AUTUMN 2021 | 115

NORMAN F. BROWN CHARTERED SURVEYORS  ESTATE AGENTS  LETTINGS

CH NO AI N

CH NO AI N

Selling and letting property since 1967

A well-proportioned detached family house occupying a good-sized site on the edge of this desirable Swaledale village. Ent. porch, hall, lounge, dining room, study, kitchen, utility room, cloakroom/WC, 4 bedrooms, bathroom, separate WC, garage, ample parking, front, side, and rear gardens, oil fired C/H, UPVC D/G. EER E53.

A rare opportunity. Be at the hub of Yorkshire Dales village life in this 4 bedroom detached traditional property. Lounge, dining room, inner hall, kitchen, garden room, post office/shop, 4 bed. bathroom/ WC, large attached garage, parking. Private rear garden, oil fired C/H, UPVC D/G, security alarm, CCTV cameras. EER TBC.

The Post Office, Thoralby

Ashbourne, Brompton On Swale

£425,000 Richmond Office

£400,000 Leyburn Office

£395,000 Richmond Office

The Vicarage, Reeth

14 Queens Rd, Richmond

01748 822473

6 Bridge Street, Bedale

01677 422282

A deceptively spacious well-presented detached bungalow enjoying a goodsized private site. Ent. porch, hall, lounge, dining room, garden room, kitchen, utility room, cloakroom/WC, 3 double bedrooms, bathroom/WC, attic room, ample parking. Private rear garden,gas fired C/H, UPVC D/G. EER D61.

25 Market Place, Leyburn

01969 622194

FLOOR TILES & FLAGS CLEANED AND SEALED Kitchens • Conservatories • Halls

We are looking for distribution agents

In Bedale, Leyburn, Richmond, Northallerton and surrounding areas.

Excellent rates paid.

Contact sue@daleslife.com for further details

JOHN LORD

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

116 | AUTUMN 2021 | Dales Life

NORTHALLERTON OFFICE NOW OPEN FOR ALL YOUR PERSONAL LEGAL SERVICES

CLEAR LEGAL ADVICE

Family & Divorce I Property Purchase & Sales I Wills, Probate & Family Trusts Dispute Resolution I Personal Injury I Armed Forces Community

“

After both working in Northallerton for many years, it’s great to be back in the town to continue serving our existing clients and assisting new ones.

”

Alister Jonс

Alex Spurr

RESIDENTIAL PROPERTY

WILLS, LPAs TAX & TRUSTS

CLEAR ADVICE I CLEAR VALUE I CLEAR CHOICE Darlington I Catterick Garrison I Northallerton Telephone 01325 281111 I 01748 830000 I 01609 765765

www.clarkwillis.com /clarkwillisllp

@EnquiriesWillis

ClarkWillisLaw

Dales Life | AUTUMN 2021 |

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On the market

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

SPRINGFIELDS, MIDDLEHAM Three bedroom detached bungalow with large garden and stunning views.

Guide Price: £375,000 Robin Jessop Ltd. 01969 622800 robinjessop.co.uk

22 BROOKSIDE AVENUE, BEDALE Three bedroom detached house with three garages.

Guide Price: £350,000 Robin Jessop Ltd. 01677 425950 robinjessop.co.uk

THE GREEN, DANBY WISKE

HYGGE HOUSE, THIRSK

A three bedroom country cottage with private garden.

Guide Price: £200,000 Robin Jessop Ltd. 01677 425950 robinjessop.co.uk

A two bedroom cottage currently undergoing refurbishment.

Guide Price: £230,000 Robin Jessop Ltd. 01677 425950 robinjessop.co.uk

5.25 ACRES OF LAND AT PATELEY BRIDGE A beautifully located parcel of rough grazing land.

Guide Price Range: £20,000 - £30,000 Robin Jessop Ltd. 01969 622800 robinjessop.co.uk

118 | AUTUMN 2021 | Dales Life

UNIT 1, LEYBURN Ground floor office premises situated close to Leyburn Market Place.

Guide Price: £85,000 Robin Jessop Ltd. 01969 622800 robinjessop.co.uk

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

CONTACT US FOR A FREE MARKET APPRAISAL TO TAKE ADVANTAGE OF BUOYANT MARKET CONDITIONS

PARK HOUSE, LOW ABBOTSIDE

SPION KOP, ARKENGARTHDALE

Five bedroom detached house and barn with excellent views.

Guide Price: £650,000

Refurbished house with stunning views and 1 acre paddock.

Guide Price: £725,000

WOODLANDS FARM, HARMBY

PRYS HOUSE FARM, HURST

Residential smallholding with stabling and 2.5 acres.

Guide Price: £650,000

An attractive grass farm with potential extending to 103.44 acres Guide Price Range: £500,000 - £550,000

HALLIWELL FARM, HEIGHINGTON

STAR CROFT, SUTTON U. WHITESTONECLIFFE

A desirable mixed arable and grass farm extending to 86 acres.

Guide Price: £1.0M

A detached house with self-contained annexe and large gardens.

Bedale 01677 425950

Guide Price Range: £600,000 - £625,000

robinjessop.co.uk

01969 622800 Leyburn Dales Life | AUTUMN 2021 |

119

It's far too good to miss Take out a subscription and we'll deliver every issue direct to your door – no more wasted trips in search of a copy.

A subscription makes a perfect gift for friends and family too.

visit daleslife.com

120 | AUTUMN 2021 | Dales Life

Discover your next home today Dales Life | AUTUMN 2021 | 121

gets results “Thank you so much!

Our business wouldn’t be our business if it wasn’t for you!”

Ed and Lexi Staveley Yorkshire Woodland Pork

Find out how advertising with us can boost your business

sue@daleslife.com 01904 629295

122 | AUTUMN 2021 | Dales Life

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 | AUTUMN 2021 | 123

NORMAN F. BROWN CHARTERED SURVEYORS • ESTATE AGENTS • LETTINGS

CH NO AI N

Selling and letting property since 1967

Offered for sale for community use only.

A semi-detached redundant Methodist chapel dated 1901. Current use Class F1(f) Public Worship. Ent. porch, chapel room, meeting room, vestry, kitchen, outside WC, basement boiler room, small front forecourt, side yard. Mains electricity, water and drainage. EER N/A.

Due for completion October 2021, this stunning new home offers a flexible layout ideal for modern lifestyles. Over 2100 sq ft. of accommodation over two floors, three or four bedrooms plus living kitchen with a dining and family area.

Private rear garden with open fields beyond. Viewing is highly recommended.

Ayrlea House, Aiskew

Moorstyle, Hackforth

£60,000 Leyburn Office

£525,000 Bedale Office

£375,000 Bedale Office

Aysgarth Chapel, Aysgarth

14 Queens Rd, Richmond

01748 822473

6 Bridge Street, Bedale

01677 422282

A contemporary 4 bedroomed detached home with an excellent layout, perfect for modern lifestyles. The accommodation includes a dining kitchen with separate utility, a main bedroom with en suite & Juliet balcony and there are lovely private gardens plus driveway parking for 2 cars and a detached garage.

25 Market Place, Leyburn

01969 622194

The Millings Residential, Respite & day CaRe Home foR oldeR people RATED AS

OUTSTANDING

BY CQC

A Beautiful Place to Live north end, Bedale, north yorkshire dl8 1af Tel: 01677 423635 www.residential-homes.net 124 | AUTUMN 2021 | Dales Life

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

Our managers are happy to chat and offer a virtual tour - Respite stays currently available.

www.thefranklyngroup.com Dales Life | AUTUMN 2021 | 125

to dine for

Great places to eat and stay in the beautiful Yorkshire Dales Swinton Cookery 126 | AUTUMN 2021 | School, Dales LifeMasham

THE SADDLE ROOM Coverdale

THE BLACK BULL Middleham

Grand honest food cooked to perfection, all locally sourced and freshly prepared. Situated on the Tupgill Park Estate near Middleham in the heart of the Dales, The Saddle Room also has nine bed and breakfast units, seven cottages and a wedding venue that will seat 120 people.

Now under new ownership, The Black Bull is a welcoming country inn with comfortable B&B rooms overlooking Middleham’s charming marketplace.

It offers a delicious selection of pub classics and a wide choice of wines and local cask ales.

thesaddleroom.co.uk 01969 640596

theblackbullinn.co.uk 01969 624792

THE BLACK SWAN

SWINTON ESTATE Masham

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.

From the award-winning, fine dining experience in the grandeur of Samuel’s Restaurant to the more relaxed AA Rosette Terrace Bar and Restaurant, serving morning coffee, lunch, dinner and fabulous cocktails. Both restaurants showcase local and seasonal produce with much from the estate and four-acre walled garden.

blackswan-masham.co.uk 01765 689477

swintonestate.com 01765 680900

Fearby

Dales Life | AUTUMN 2021 | 127

STONE HOUSE HOTEL

GRANTLEY HALL

This elegant country house hotel near Hawes now has a new look and an exciting new bar area. With 24 well-appointed guest bedrooms and an award-winning restaurant, it’s the perfect base for exploring the Yorkshire Dales. Open daily for light lunches and dinners. Menus change daily and include the freshest ingredients from the Dales and Yorkshire coast.

A world-class destination hotel for Yorkshire, Grantley Hall offers two stunning outdoor terraces to experience alfresco dining at its finest. Choose from the Norton Courtyard serving exquisite traditional British dishes made from the finest Yorkshire ingredients, or the EightyEight Terrace where you will enjoy a unique fusion of Far Eastern flavours and masterfully crafted innovative cocktails. The most wonderful outdoor dining experience awaits.

stonehousehotel.co.uk 01969 667571

grantleyhall.co.uk 01765 620070

THE SANDPIPER INN

TENNANTS GARDEN ROOMS

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

The Garden Rooms Bistro offers exceptional food in a unique setting. The passionate kitchen brigade pride themselves on delivering beautifully crafted dishes using the best Yorkshire produce; each highly seasonal menu offers an affordable choice of classic and modern British food delivered with outstanding service.

sandpiperinn.co.uk 01969 622206

tennantsgardenrooms.com 01969 621146

Sedbusk

Leyburn

128 | AUTUMN 2021 | Dales Life

Ripon

Leyburn

Dales Life | AUTUMN 2021 | 129

THE HEBRIDEAN BAR & GRILL

Camp Hill Estate, Kirklington

Vennell’s is entering its 17th year with a fabulous new look from ‘The Forge’ in Bedale. The food and service is unchanged – fresh, seasonal, award-winning cuisine

by Jon and friendly service by Laura.

Chef Adrian Orford creates delicious menus based around fresh local ingredients, many from the Estate’s own farm and walled kitchen garden. Drinks include handpicked Yorkshire cask ales and carefully selected wines, spirits and soft drinks. Newly refurbished and open to both glamping guests and non-residents.

vennellsrestaurant.co.uk 01765 689000

camphill.co.uk 01677 988483

VENNELL’S RESTAURANT Masham

THE QUEEN’S HEAD THE WHITE BEAR

Fingall

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.

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.

whitebearmasham.co.uk 01765 689319

queensfinghall.co.uk 01677 450259

Masham

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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 offices.

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 132 | AUTUMN 2021 | Dales Life

www.holmedesign.com