Delicious dishes showcasing seasonal produce WOODLAND WONDER
It’s time to plant tulips
Here
The
Rainforest
Strange
Plant
Claudia
We
Seasonal
88
EDITOR AND PROPRIETOR Sue Gillman
72
LET’S DO DINNER
72
94
DEPUTY EDITOR Brian Pike
ART EDITOR Stefan Suchomski
PROOF READER Dianne Battersby
CONTRIBUTORS Adam Appleyard, Justin Bartlett, Claudia Blake, Angela Clutton, James and Julie Dow, Ursula Ferrigno, Liz Hanson, Hardie Grant, Jono Leadley, Brian Pike, Ryland, Peters and Small, Tennants of Leyburn.
Dales Life m. 07970 739119
e. sue@daleslife.com www.daleslife.com
Hassle-free dishes that make entertaining a breeze.
80 TAKE
COMFORT
Celebrate the arrival of autumn with these classic seasonal dishes.
88 CHANGING SPACES
We meet interior designers James and Julie Dow of Forge Interiors, Bedale.
94 COLLECTED
WORKS
Sèvres porcelain is renowned for its complex craftsmanship and exquisite detail.
99 GORGEOUS
GETAWAYS
Some great destinations brimming with culture, perfect for a short break.
102
SAVING FACE
Sue Gillman experiences the OSKIA Signature Nutri-Glow Facial at Swinton Country Club & Spa.
109 LIVE WELL
Health and wellness in the Dales.
112 DALES DIARY
A guide to local events compiled by Liz Hanson.
129 TO DINE FOR
Great places to eat and stay in the Dales.
Discover Perfection
We offer a contemporary tasting menu experience, combining only the finest produce from the land, earth & sea into a purposefully-designed epicurean adventure of luxury & provenance.
Bookings are now live. 7-9 North End, Bedale, DL8 1AF hansomrestaurant.co.uk
Welcome
Autumn in the Dales is magical. The hedgerows are laden with fruit and the woodlands are ablaze with colour. It’s a wonderful time to improve our physical and mental wellbeing by connecting with nature.
One of the most spectacular autumn phenomena here in North Yorkshire is the arrival of the tens of thousands of migrating birds that make our region their winter home. Geese are some of the most notable of these seasonal visitors, and on page 20 Brian Pike takes a closer look at these intrepid longdistance travellers.
Staying on the subject of nature, did you know that we have rainforest here in the Dales? A very special kind of rainforest, but rainforest nonetheless. The Yorkshire Wildlife Trust is working hard to restore this lush and species-rich habitat, which you can read about on page 26.
Autumn is also a great time to be out working in your garden. If you’re a tulip lover, you will definitely want to be planning next spring’s display right now, so turn to page 32 for inspiration and some handy tips.
You can find more gardening tips and ideas in our Garden Notes section on page 39.
On days when the weather is less clement many of us take comfort in our kitchens and in this issue we have a bumper collection of recipes. On page 56 we celebrate local seasonal produce and you can learn exciting ways of using fine oils and vinegars on page 64.
Dales Life will be back in early December. Until then, here’s hoping this issue helps you make the most of all the delights autumn has to offer!
Sue Gillman Editor
1. Hailsham fabric by Colefax and Fowler at Milners of Leyburn, milnersofleyburn.co.uk
2. Autumn wreath by Gisela Graham at Mainsgill, Mainsgill Farm Shop, mainsgillfarm.co.uk
3. Jaipur hand blocked quilted bedspread, Dovetail Interiors, Bedale, dovetailinteriors.co.uk
4. Blackberry fruits plate by Emma Bridgewater, Mainsgill Farm Shop, mainsgillfarm.co.uk
4. Hand-drawn bee design tea towel, part of a set by Rachel Grace, rachelgrace.art
5. Stylish green Dolce Vita wine glass, barnbury.com
6. Gisela Graham ceramic Clementine jug, Mainsgill Farm Shop, mainsgillfarm.co.uk
Rivera fabric by Jane Churchill, Emma Brown, emmabrowninteriors.com
Antique style gold monkey bookends, afternoah.com
Boot room in Pleat shade by Little Greene Paint, Bear Cottage, bearcottageinteriors.com
Hand-drawn coasters from a range by Rachel Grace, rachelgrace.art
Fine china Willow Bough mug at Dovetail Interiors, Bedale, dovetailinteriors.co.uk
s i m p l y b e d s
good night, great morning ®
f o r a
g o o d n i g h t ' s s l e e p
O p e n 7 d a y s a w e e k
M o n - S a t : 9 3 0 - 5 3 0
S u n : 1 1 . 0 0 - 4 . 0 0
life style
Enchanting fabrics from the Kelmscott Gardens collection by William Morris. These vibrant cotton prints complemented by opulent printed velvets are perfect for curtains, blinds and upholstery.
See the collections at Dovetail Interiors, 17 Market Place, Bedale, North Yorkshire, Telephone 01677 426464
EMMA BROWN INTERIORS
Creating interiors since 1996 in Yorkshire and beyond
Offering bespoke curtains, blinds, soft furnishings and upholstery in both contemporary and traditional styles.
Partnering with some of the most prestigious brands in the industry we can really bring the whole scheme together.
Whether you are planning a full renovation or just need a couple of cushions to breathe new life into your space, we love to work alongside our clients to bring out their individual style.
New studio opening soon 224 High Street, Northallerton, DL7 8LU
emmabrowninteriors.com
M: 07801 145566
E: emma@emmabrowninteriors.com
Original artwork for nature-inspired lifestyles
Rachel Derbyshire creates beautiful homewares, wildlife prints, and pet portraits that make life that little bit more lovely.
All of Rachel’s creations are sketched from her studio on the edge of the Yorkshire Dales.
Homewares and Stationery
Beautifully crafted pieces, including gift wrap, cards, aprons, mugs and prints.
Pet Portraits and Wildlife Commissions
Capture your beloved pet with original custom artwork.
Online Art Course
A mini-course to learn skills to create your own wildlife artwork. visit rachelgrace.art
the little owl
tanding just 22cm tall – scarcely larger than a song thrush –the little owl is nonetheless a fiercely efficient predator.
Whilst mainly nocturnal, here in the Dales the little owl can sometimes be seen in broad daylight, often perched atop a dry stone wall. Thanks to its mottled grey-brown plumage it can easily be mistaken for an oddly placed stone.
From its vantage point the little owl scans the surrounding pastureland for small mammals, grasshoppers, beetles, earthworms and other invertebrates. When it spots a likely meal it swoops decisively to the ground, where it will remorselessly pursue its prey on foot if needs be.
Globetrotting Geese
Every autumn, geese fly huge distances to overwinter in Britain - and Yorkshire is one of the best places to catch a glimpse of these wayfaring waterfowl, says Brian Pike
Snow goose
utumn is changeover time for British birdlife. Summer-loving swifts have already flitted back to Africa, and by the middle of September swallows and martins will have followed in their wake.
As one set of visitors moves out, another set moves in. For birds that have spent summer breeding in Arctic and sub-Arctic regions –Iceland, Greenland, Scandinavia and the chilly steppes of northern Europe – now’s the time to head south.
Geese are by far the most prominent of these autumn voyagers. With tens of thousands of these noisy birds on the move, their annual migration is one of Europe’s most spectacular wildlife phenomena. Here in the northeast of England we’re right in the thick of it. Some birds will linger here for a day or two to rest and feed before moving further south. Many others will settle in and make Yorkshire their winter home.
From mid-autumn onwards you can visit any of our many wetland nature reserves and be pretty much guaranteed to see several species of geese. But how do you tell them apart? Which ones are common and which are rarities? Let’s take a closer look at these hardy long-distance travellers.
Vocal locals
We’ll start with Britain’s only native goose –and the ancestor of most domestic geese – the greylag goose.
You can see greylag geese on open bodies of water all year round, but as autumn days lengthen, our resident breeding population is swollen by thousands of visitors from Iceland.
The greylag is one of our bulkiest geese. It has a pale grey body, a brown back, a stout orange bill and pink feet. In flight, greylags make a characteristic honking call that you’ll recognise if you are familiar with farmyard geese.
Top left White-fronted geese
Top right Canada geese
Centre Adult pink-footed goose
Bottom Greylag goose adult with chick
Bulkier still, the Canada goose is also resident in Britain, but it’s not a native bird. It was introduced from North America in the 17th century to decorate the picturesque lakes of wealthy landowners, and subsequently established itself in the wild. Just as with the greylag, resident birds are joined in winter by thousands of migrants from the Arctic.
Canada geese are easy to identify. Look out for a hefty, noisy bird with a black head and neck and a contrasting white throat patch.
Apart from greylag and Canada geese, no other geese have resident breeding populations here in Yorkshire, so all of the other species described here are strictly winter visitors.
In the pink
Our relationship with the pink-footed goose, a relative of the greylag goose, is a very special one. Britain is the winter home for a huge proportion – around 80% – of the species’ European population.
After spending the brief Arctic summer in the tundra of Iceland and eastern Greenland, more than a quarter of a million of these small, compact grey geese take to the air and head for the UK. They will stay here until April, foraging on farmland, wetland and open grassland.
As well as having pink feet, they also have short pink-and-black bills. These unique bills, along with the birds’ small size and dark heads and necks, help distinguish them from the greylag goose.
Another relative of the greylag goose, albeit one that visits in far smaller numbers, is the white-fronted goose. This visitor from Greenland and Siberia has a distinctive white patch on its forehead and black stripes on its belly.
Rarer still, with an annual influx of just a few hundred individuals rather than thousands, are the taiga bean goose and the even scarcer tundra bean goose. Both are darker and browner than other ‘grey’ geese, and have black and orange bills.
their annual migration is one of Europe’s most spectacular wildlife phenomena
Russian rovers
There are two close relatives of our resident Canada goose that also overwinter in the UK. The barnacle goose, which spends the summer in Greenland and Russia, is a medium-sized goose, instantly recognisable by its dramatic, near-monochrome colour scheme consisting of a cream face, a short black bill, black neck, white belly, black-barred back and black tail. The Brent goose is smaller – about the size of a mallard – and has a predominantly brownishblack head, neck and breast. There are two distinct races of Brent goose. The comparatively dark-bellied Brent goose, which is the variant you are most likely to see in Yorkshire, makes the 2,500-mile journey to the UK from Siberia each autumn. The light-bellied Brent goose makes an even longer trip all the way from the Canadian arctic to Ireland.
Finally, two more rarities. Both are occasionally seen in Yorkshire, although whether they are escapees from captivity or bona fide international travellers is open to question. The Egyptian goose is brightly coloured, with plumage that includes russet and grey-green patches, and distinctive dark eye rings. Less often recorded is the snow goose, which can be either white with black wing feathers, or white and blue-grey.
Where to go goose spotting
Foxglove Covert Local Nature Reserve, Catterick foxglovecovert.org.uk
Nosterfield Nature Reserve, West Tanfield luct.org.uk/nosterfield
Rainforest in North Yorkshire? Strange but true. Jono Leadley of Yorkshire Wildlife Trust explains
eep in the western Dales, the world is green. Logs, boulders, tree trunks and branches are carpeted in emerald mosses and liverworts, shiny hart’s-tongue and polypody ferns.
The tranquil scene is permeated by the melodic songs of unseen birds high in the trees. Dappled sunlight sparkles, catching rainwater dripping from the canopy and spotlighting the white flowers of wood sorrel. A dash of fire reveals a male redstart, catching an insect flushed by a passing red squirrel.
This rich habitat looks, sounds and feels like rainforest – and indeed it is. This is Atlantic or Celtic rainforest, the native woodland found along the western seaboard of Britain. Here moisture-laden air blows in from the Atlantic, dumping large quantities of rain and encouraging mild yearround temperatures.
Wetter is better
Worldwide this kind of climate is unusual, although similar conditions can be found along the northern Pacific coast of North America, southwestern South America, the western Pacific coast of Asia, New Zealand and Tasmania.
Here in the Yorkshire Dales we are right on the edge of this climatic biome, but where the local landscape creates suitably moist and shady conditions – such as in steep-sided gorges and pothole and cave entrances – wooded habitats with many characteristics of Atlantic rainforest still exist.
Classic Atlantic rainforest has a closed canopy of trees and a deep cover of mosses and liverworts growing on all available surfaces. The species of trees, shrubs, flowering plants, mosses and ferns can vary depending on location, but the habitat is always very biodiverse, supporting an impressive array of plants and animals. Some Atlantic rainforests can host between one and two hundred species of mosses and liverworts, along with another two hundred species of lichen.
Many of these species thrive in a wet climate, yet can tolerate only a narrow temperature range, disliking hot, dry summers and very cold winters. They are also vulnerable to poor air quality. As a result, a large number disappeared due to the pollution that began in the Industrial Revolution. Thankfully they have made a comeback since the Clean Air Act of 1956.
The largest extent of remaining Atlantic rainforest is found in western Scotland. Much of the habitat in England and Wales has been cut down over the centuries, and high levels of grazing from domestic livestock and deer have prevented regeneration. In some areas, non-native rhododendron has invaded remnant patches of rainforest, outcompeting native plant species. Only 1% of this once great wildlife habitat remains today, and its carbon store is a tiny fraction of what it once was.
To turn the situation around, Yorkshire Wildlife Trust is taking part in The Atlantic Rainforest Restoration Programme, which is the first step in a 100-year programme to restore lost temperate rainforests to the British Isles. Led by the Royal Society of Wildlife Trusts, this Aviva-funded programme will see temperate rainforests restored in areas where they once used to grow.
The Trust has been busy planting new woodland areas at some of its Dales nature reserves, and building connections between existing sites by working with local farmers and landowners. Joining patches of woodland together will allow species to move naturally through the landscape, colonising the new areas as they grow.
Where conditions permit, some of this woodland will, hopefully, develop into temperate rainforest, although this may take some time. Remnant patches of rainforest-type woodland will be protected from grazing with new fencing, and non-native trees such as larch will be felled. This is a long-term project, but with the support and involvement of local people to help plant trees, the future of rainforest in the Yorkshire Dales is definitely brighter.
“It’s brilliant news that Yorkshire Wildlife Trust can begin restoring Atlantic rainforest in the western Dales,” says Claudine Blamey, Group Sustainability Director at Aviva. “We’re thrilled to be able to play a part in these projects. Rainforests will add to the natural beauty and cultural heritage of the region, as well as providing flood resilience, opportunities for volunteering, green jobs and tourism.”
Securing land for restoring Atlantic rainforest and helping nature to recover will support many rare species, including pied flycatchers, redstarts, and woodland-dwelling mammals such as red squirrels and bats. It will also help nature become abundant once more, and give future generations of Dales residents the chance to experience this magical habitat close to home.
This page Tulip ‘Sonnet’ Opposite clockwise from top left Tulip ‘Lemon Beauty’, Tulip ‘Angelique’ peony-style double flower, Tulip ‘Danceline’, Tulip ‘Green Star’
Tip-top Tulips
Plant bulbs now for a dazzling display next spring, says Adam Appleyard
GARDENING
s this year’s garden foliage starts to fade it’s time to start planning for the future. An hour or two spent planting bulbs this autumn will guarantee a spectacular floral showing next spring. And when it comes to bulbs, tulips will likely be top of many gardeners’ ‘must-buy’ list. With numerous species and literally thousands of different cultivars to consider, choosing next year’s tulips is liable to take up more of your time than actually planting them. But it’s worth carefully thinking through your potential purchases; you’ll get a better, longer-lasting show next year and, hopefully, for years to come.
When planning your tulip display, there are four factors to mull over: colour, shape, height and flowering time. Let’s look at them one by one.
TAKE YOUR PICK
When it comes to colour there is a vast range of options to choose from. Colours found in tulips range from purest white to darkest maroon, along with every conceivable shade of yellow, orange, red, pink and purple in between.
Colours can be combined as stripes, blotches or subtle shadings. Some tulips even have bold green ribs on the outer surfaces of their petals, extending the possible colour combinations still further.
Unless you want your springtime garden to look like an explosion in a paint factory, restrict yourself to a limited palette of colours. And remember that brighter isn’t always better. Egg-yolk yellows, fluorescent oranges and pillar-box reds may look jolly on a ring-road roundabout, but won’t necessarily do a modest back garden any favours.
The second factor to consider is shape. If you want to create a traditional cottage garden look, it’s tempting to stick with a selection of classic cupshaped tulips, and perhaps some of the ‘doubles’ whose extra sets of petals give their blooms a peonylike fullness.
For adventurous gardeners in search of a more contemporary look there are many smart and stylish alternatives. These include curvaceous, goblet-shaped tulips, tulips with delicately fringed petals and – for real impact – the so-called ‘parrot’ tulips with their crinkly and irregularly cut petals. There are even tulips so far removed from the classic cup shape that they barely look like tulips at all, for example Tulipa turkestanica, with its near-flat, star-shaped blooms.
The third factor to take into account is height, and here once again tulips vary widely. Tulipa ‘Little Princess’, for example, stands a mere 10cm high, whereas tulips in the so-called ‘Darwin hybrid’ group can grow to 70cm or so. Clearly you won’t want to plant tiny tulips at the back of a border, or towering ones in a tall, narrow container.
A final variable to think about is flowering time. Some tulips, such as those in the ‘Kaufmanniana’ group, can flower as early as March, whereas others may not be in their prime until mid or late May. Do your research – the RHS website is a good starting point – and aim to plant a selection of tulips that will bloom in succession and give you a full three months of garden colour.
PLANTING PROGRAMME
Once you’ve decided on a suitable selection of tulip bulbs, when and how should you plant them?
As regards timing, here in North Yorkshire October would be ideal, but any time in mid-autumn is fine. At a push you can even plant tulip bulbs as late as February, providing the ground isn’t frozen or waterlogged.
Above Tulip ‘Darwin Hybrid’
Right Tulip ‘Turkestanica’
choosing next year’s tulips is liable to take up more of your time than actually planting them
GARDENING
If you have a large number of bulbs to deal with, then you might want to invest in a bulb-planting tool, but I make do with a narrow-bladed trowel.
Bulbs should be planted pointy end upwards. As a general rule, gardeners plant them at a depth equal to three times their height. If in doubt, err on the deep side.
Plant your tulips in groups – solitary tulips dotted here and there won’t impress anyone – spacing each bulb approximately 5cm away from its neighbours. That said, you want your displays to look natural, so avoid planting the bulbs in straight lines or neat rectangular blocks.
Tulips prefer well-drained, neutral-to-alkaline soil in full sun, although they will also tolerate part shade. If your soil is claggy, then add a handful of horticultural grit to the bottom of each planting hole. Alternatively, you can plant tulip bulbs in containers in a mix of three parts multipurpose or loam-based compost to one part of horticultural grit, top-dressing with a shallow layer of grit when the planting has been done.
Once the leaves start to emerge, feed with a potassium-rich liquid fertiliser such as tomato feed. Water tulips planted in borders only in the event of a prolonged dry spell, but keep a close eye on container-planted bulbs to make sure their soil doesn’t dry out.
Many tulips will flower again in their second and subsequent years, although their blooms may prove to be shorter and smaller. Some gardeners simply plant anew every autumn – bulbs are, thankfully, relatively inexpensive – but if you want to give your tulips the best chance of re-flowering, there are two simple things you should do.
Firstly, deadhead your tulips as soon as the flowers start to fade; this will stop the plant diverting precious energy into making seed. Secondly, give your tulips the best possible chance of building up their strength by leaving their foliage standing until it yellows and starts to wither.
Top Tulip ‘Parrot King’ Below Tulip ‘Ice Cream’
e nest bespoke timber buildings are Castles
At Castle Timber Buildings we make an incredible range of buildings including sheds, stable blocks, garages, garden rooms and summerhouses.
All our designs are fully bespoke and made in the highest quality timber by our talented cra smen here in Yorkshire.
Late Autumn is the perfect and traditional time for planting trees and hedging. Our range is available from late November.
If you’re missing the sunshine, look forward to next spring - our huge range of spring flowering bulbs is available from early September.
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 provides a full range of seasonal bouquets and arrangements including Autumn door wreaths.
we’re in Leeming Bar just beside the A1 W Braithwaite & Sons, Floral Nurseries, Leeming Bar, Northallerton, North Yorkshire DL7 9BG
GARDEN
Notes
News, products and advice for the new season
SEASONAL SENSATION
Nerine bowdenii
For sheer spectacle in autumn it’s hard to beat nerines, with their showy pink or white flower heads. Not all nerines are frost-hardy, but Nerine bowdenii can happily cope with temperatures as low as -150C providing you give it a sunny, sheltered spot in quick-draining soil. Divide clumps in early summer to increase your stock and encourage flowering.
Broccoli bonanza
Harvest your broccoli carefully and it will continue cropping for several more months. The central head is ready when its largest buds are about the size of match heads. Cut the stem at an angle, 10–15cm below the head, with a sharp knife. The angled cut stops water pooling. Once the main head is cut, side shoots will continue to develop, providing several more harvests.
Rake’s progress
Lawn rakes aren’t ideal for gathering up autumn leaves. What you need is a proper leaf rake like this stainless steel one from Burgon & Ball (burgonandball.com).
Its wide, flat, closely set tines won’t spear leaves and clog up, which is what will inevitably happen if you try to use a lawn rake.
A flock of flamingos
The ‘flamingo tree’, Salix integra ‘Hakuronishiki’, has gorgeous multicoloured foliage and attractive pink stems. It’s easy to propagate, and November is a good time to do it. Cut pencil-thick stems and trim them to 20cm long, cutting the tops just above –and the bottoms just below – a leaf bud. Plant 10cm deep in gritty compost, keep moist and overwinter in a cold frame until shoots appear next spring.
HEDGEHOG HAVEN
If hedgehogs regularly visit your garden, now’s the time they’ll be looking for a cosy spot to curl up and hibernate over winter. Make a loose pile of logs, branches or leaves – or best of all, all three – in a quiet corner and there’s a good chance they’ll settle in for a lengthy doze.
Appealing Actaea
With its long, fluffy spikes of tiny sweet-smelling flowers, Actaea simplex is a tall, stately perennial that will flourish in rich soil in part-shade. Many cultivars have dark bronze-purple foliage, adding still further to the plant’s dramatic appeal. You can find Actaea simplex, along with a selection of other handsome perennials, at Braithwaites in Leeming Bar (braithwaitesnursery.co.uk).
Super sheds
A stylish garden needs a stylish shed. If you want a top-quality shed or summerhouse, the experienced joiners at Leyburn-based Castle Timber (castletimberbuildings.com) can create a fabulous bespoke building that matches your requirements in every detail. They will manage the whole project from design through to completion – a refreshingly fuss-free way to add finesse to your outdoor space.
SLOW DOWN
More houseplants perish from overwatering than from any other cause. As we head towards winter, the dwindling amount of sunlight will trigger them to become dormant. They will be growing a lot less, if at all, so cut right back on feeding and watering. That said, central heating can be very drying, so plants that prefer a humid atmosphere will benefit from standing on a bed of damp pebbles.
Leaf it out
GO FOR GARLIC
Garlic needs a good long spell of cold weather if it is to develop properly, so planting it out isn’t a job you want to postpone until spring. Plant garlic cloves 15cm apart in October or November. Cover them with netting or horticultural fleece until they are well established, to stop pigeons and jackdaws snacking on them.
Autumn leaves that fall into your pond will eventually rot down and very likely cause water quality problems, resulting in unsightly scum and blanketweed next spring. Either net your pond for the next month or two, or regularly fish out leaves with a pond net before they sink to the bottom.
Traditional blacksmith in the heart of North Yorkshire
Join us as we open our Farm Shop and Artisan Butchery in Leyburn this September!
Offering regeneratively farmed meat alongside our new artisan cheeses, we are on a mission to improve the planet’s health and benefit ours.
Visit us opposite Mole Valley: Unit 2 Herriot Court, Leyburn Business Park, Leyburn, North Yorkshire, DL8 5QA Opening offer
Join our movement: eattelfit.co.uk
Food news, events and fabulous local produce
Shop sustainable
Regenerative farming is a holistic approach that involves improving soil health, enhancing animal welfare and promoting biodiversity. Over the last few years local company eatTelfit has built a thriving online business selling meat that not only tastes exceptionally good but is good for the planet too. And now you can buy eatTelfit’s splendid sustainable meat in person because they’ve just opened a shop at 2 Herriot Court in Leyburn Business Park, stocking grass-fed beef and lamb, premium pork, free-range chicken and turkey, wild venison and much more. For more information visit eattelfit.co.uk
Splendid cider
Thornborough Cider is an awardwinning artisan cider maker based near Bedale. They lovingly craft small batches of natural ciders using pure apple juice from their own orchard and ones nearby. No additives, no added sugar; just wild fermentation and plenty of skill and patience. The company’s brilliant beverages make the perfect tipple on an autumn evening, or at any other time of year for that matter. You can buy Thornborough Cider from Mainsgill Farm Shop (mainsgillfarm.co.uk) on the A66 just west of Scotch Corner.
FRUITFUL FIND
Made in Cumbria according to carefully honed recipes – and using no artificial colours or additives –Wild and Fruitful is a range of jams, curds, marmalades, chutneys, relishes and sauces. They are created using fresh local fruit and vegetables under the direction of award-winning Keswick-based chef Jake Winter. Explore the Wild and Fruitful range at Campbells of Leyburn, campbellsofleyburn.co.uk
SEA HERE
Morecambe Bay brown shrimps are renowned for their delicate taste and unique texture, and for hundreds of years they have been cooked in butter with a special combination of spices to create the famous Morecambe Bay potted shrimps. Serve with toast or crusty bread for a simple but succulent seasonal starter. You can buy Morecambe Bay potted shrimps at Booths in Ripon, booths.co.uk/store/ripon
Lovely lamb
Spring lamb is eagerly anticipated, but autumn is the time when British grass-fed lamb is most plentiful. And, connoisseurs would say, it’s tastier too. By autumn, lambs have spent the whole summer grazing on herb-rich pastures, making their meat even more richly flavourful. Don’t take our word for it; see for yourself by visiting the butchery counter at Mainsgill Farm Shop. Mainsgill’s traditional grass-fed lamb is raised in the lush pastures of the Holmedale Valley and expertly prepared by their award-winning butchery team. For opening times, visit mainsgillfarm.co.uk
Of course you can
If you live a busy life but still want to serve up tasty seasonal meals, Swinton Cookery School’s hands-on ‘Quick and Simple Suppers’ half-day course could provide just the inspiration you need. You’ll learn a range of recipes that will enable you to rustle up nutritious, filling and satisfying meals – meat, fish and vegetarian –without having to spend hours slaving over a hot stove. The course will run on 19 November and 30 December. To find out more, or to book, visit swintonestate.com/cookeryschool
Champion cheese
The Curlew Dairy believes in making Wensleydale cheese the traditional way: by hand, in small batches, using unpasteurised milk from a local herd. The result is award-winning cheese with a truly unique character. The dairy’s Yoredale Wensleydale, made to a time-honoured recipe, is smooth and buttery. Their Millerwood Smoked Wensleydale is infused with a subtle smoky aroma. Look out for Curlew Dairy cheeses on the cheese counter at Campbells of Leyburn, campbellsofleyburn.co.uk
Home comforts
Rock House Farm Shop, in the charming village of Newton-le-Willows, is a family business that majors on good, honest home-produced food. The goodies you’ll find on offer there include pork from their own rarebreed pedigree Berkshire pigs and eggs from their free-range hens. Rock House Farm grow fruit and vegetables for their homemade chutneys and jams, and they bake their own mouthwatering farmhouse kitchen cakes. They also stock delicious local honey. For more information visit rockhousemeats.co.uk
Pizza the action
Neapolitan-style pizzas made with ingredients especially sourced from Italy and served direct from an authentic Stefano Ferrara Napoli pizza oven: that’s the mouthwatering offering from the newly opened White Goose Pizza Company. The White Goose Pizza Company is Tupgill Estate’s latest venture, and runs alongside their other popular dining venture, The Saddle Room. Dine in comfort in The White Goose’s light, bright restaurant or click-and-collect – the choice is yours. To book a table call 01969 313112; to order online visit thewhitegoose.co.uk
FUNGAL
FORAY
Like gin? Love mushrooms? Then you won’t want to miss Make It Wild’s forthcoming Gin and Mushroom Wild Foraging Walk! The walk, on 2 November, will be led by Colin Unsworth. He will start by inviting you to taste the gins he has made using wild plants, before teaching you how to harvest hazel sticks to make walking staffs. You’ll then set off into the woods to forage for edible mushrooms before frying your tasty haul over an open fire. Visit makeitwild.co.uk to book your place or find out more.
Unique dining experience in a traditional atmosphere
Enjoy Roux Scholar Jonathan Harrison’s unique cuisine in the traditional surroundings of The Sandpiper Inn. Modern British food using only the finest local ingredients, beautifully prepared and presented.
Fine wines, real ales and friendly service. Accommodation available.
Market Place, Leyburn, North Yorkshire DL8 5AT For reservations telephone 01969 622206 | hsandpiper99@aol.com | sandpiperinn.co.uk
Tupgill Estate, situated in the heart of the Yorkshire Dales with 513 acres of glorious Yorkshire countryside, is home to e Saddle Room restaurant.
At e Saddle Room we believe passionately about sourcing our ingredients from really local suppliers and wherever possible within a 10-mile radius of the restaurant.
e Saddle Room also has 5★ rated Accommodation with Cottages and Bed and Breakfast rooms creating the perfect place to relax and unwind.
Christmas Fair, Sunday 1st December 2024. See website for details. WATCH OUR SOCIAL MEDIA FOR OUR EXCITING CALENDAR OF EVENTS.
DISCERNING DINER The
Claudia Blake eats Sunday lunch at Hansom Restaurant & Wine Bar in Bedale
ith its elegant Georgian house fronts and broad, cobbled Market Place, Bedale is a classic North Yorkshire town full of quirky corners and architectural curiosities. Chief amongst these is the late 18th-century Leech House on the banks of Bedale Beck – it’s the only surviving example of its kind in the country.
North End was evidently once the posh part of Bedale. It is home to the imposing parish church of St Gregory’s and the even more imposing Bedale Hall, part of whose once extensive grounds is now a public park. Opposite Bedale Hall is the town’s newest dining venue, the Hansom Restaurant & Wine Bar.
On evenings from Thursday to Saturday Hansom serves a tasting menu and a ‘small plates’ menu. On Sundays from 12pm until 4pm it’s a Sunday roast –the subject of our current visit.
STYLISH STARTERS
Hansom occupies a characterful old building with small windows, changing levels and ancient beams. It has been given a thoroughly 21st-century makeover with elegant wooden flooring, a smart and shiny mirrored bar, white-topped tables and comfy, colourful velveteen chairs. Light, bright and chic, it has the feel of a quality operation – an impression that’s confirmed by the consummately professional front-of-house staff in their dapper matching waistcoats.
The Sunday menu was suitably concise: four starters, four mains, four desserts. For starters we opted for gin-cured sea trout and chilled pea soup. When they arrived, we were immediately impressed by their razor-sharp presentation.
The folk in the kitchen clearly know what they’re doing.
The sea trout was rich and firm. Three slices were arranged in a triangle at whose heart nestled a sprinkling of crunchy vegetable goodies including sinuous ribbons of pickled cucumber, a crisp pea shoot and a trio of wafer-thin disks of radish. Three diminutive cubes of soda bread contributed additional taste and texture.
Thick, smooth, and enlivened by the faintest hint of mint, the chilled pea soup was topped with an assortment of deliciously crunchy nuts and seeds, along with a pea shoot and a trio of peppery nasturtium leaves. It was, like the sea trout, fresh and fun – a super-tasty starter that was small enough not to blunt our appetites.
And it was fortunate indeed that we still had plenty of room left, because with mains the style abruptly shifted from small, delicate palate-ticklers to enormous fill-your-boots portions of roast meat. We had chosen salt-aged beef sirloin with creamed horseradish and rolled pork with apple sauce. (The other options, by the way, were chicken with bread sauce, and chestnut, apricot and sage nut roast.)
PRIME PORK
The pork was a moist, tasty roundel girded by a delicious circlet of crackling that had plenty of bite to it without being as tooth-breakingly hard as the stuff that lesser cooks serve. It’s a tribute to the meat’s deliciousness that I manage to eat it all, despite the generosity of the serving. The apple sauce was sweet and bright, with just a suggestion of autumn sharpness.
We were warned that Chef would be serving the beef rare unless otherwise instructed, and rare it was – perhaps a little rarer than I had imagined. An excellent piece of meat nonetheless, tender and succulent. The horseradish sauce was light and airy, almost a foam, and certainly not the devilish blowyour-head-off concoction we’re all familiar with.
Both roasts were served with all the trimmings, including gargantuan Yorkshire puddings, decent roast potatoes and an excellent selection of vegetables that included broccoli, mange-touts, kale, carrots and some cubes of delightful melt-in-the-mouth swede. I felt that the gravy would have benefitted from a bit more depth of flavour, but all in all these were two platefuls that stood head and shoulders above standard-issue Sunday lunchtime fare.
With desserts the focus shifted back to tiny and pretty. A diminutive meringue filled with elderflower cream and sweet-sharp Yorkshire rhubarb slipped down nicely, but the star of the show – and, for me, the dish of the day – was the sticky toffee pudding. The pud itself was light and airy, with plenty of rich, sweet sauce and a scoop of luscious clotted-cream ice cream to help it on its way. I have eaten hundreds of sticky toffee puddings in my time, and this one was definitely in my personal top five, if not the top three.
So there you have it. Not North Yorkshire’s cheapest Sunday lunch, but definitely a refined and very enjoyable take on this much-loved institution.
It’s heartening to see a newly opened dining venture in these troubled times. I wish Hansom Restaurant & Wine Bar all the very best – and I look forward to popping back to try out their small plates and tasting menu.
For more information about Hansom Restaurant & Wine Bar, visit hansomrestaurant.co.uk or call 07938 708604.
WHAT TO EXPECT
Conscientious and detailed cookery showcasing top quality local ingredients.
AMBIENCE
Quaint old building given a chic, modern, bistrostyle makeover.
SERVICE
Polished and professional.
THE BOTTOM LINE
Three courses for two from the Sunday lunch menu cost around £42 per head, excluding drinks and discretionary service charge.
DOWN THE HATCH
As you might expect from a wine bar, there’s a wideranging wine list. A 175ml glass of Sauvignon Blanc cost us £10.75.
WALK IT OFF
There are masses of interesting buildings and features dotted around the town – download a Bedale Heritage Trail leaflet from bedale.org to make sure you don’t miss any.
BESPOKE TAILORS
Wherever your day takes you, make sure you stand out in a bespoke suit, or separates from Norton and Townsend.
From our showrooms in Ilkley & London we aim to cover as much of the UK as possible. Instore appointments or home/office visits to suit you.
Bespoke Suits for Business, Pleasure, Weddings, Shooting & Racing ILKLEY
We talk to Justin Bartlett of bespoke furniture makers Treske
stone’s throw from Thirsk station – in the atmospheric surroundings of a Victorian malthouse, complete with ancient pulley wheels and trapdoors – is a set of showrooms where you can explore a stunning selection of exquisitely crafted bespoke furniture and kitchen fittings.
Treske Ltd was founded in 1973 by John Gormley, elder brother of sculptor Antony Gormley, creator of the iconic Angel of the North. The company quickly built up an enviable reputation for making top-ofthe-range hardwood furniture. In 2000, following John’s death, the business was bought by current owner and CEO Justin Bartlett. A quarter of a century on and it’s going from strength to strength.
“When I arrived, Treske was a respected brand, well known both in the local area and further afield,” says Justin. “However, because John had been very ill the business hadn’t had any direction for some while, so it was a risky time to come in and try to get things going again. We invested in new machinery as and when we could afford it, and gradually built the business back up.”
When Treske first began, Justin explains, it concentrated on fairly heavy-duty, four-square domestic tables and dressers made with locally sourced ash, cut and dried at the company’s own sawmill – a traditional, timeless style that has become Treske’s current ‘Helmsley Farmhouse’ range.
EMBRACING CHANGE
But the days when Treske worked exclusively with ash are long gone. “People have increasingly come to associate quality furniture with oak,” says Justin, “and nowadays we work with all temperate hardwoods; walnut, for example, is becoming very popular nowadays.
“We’re careful only to use timber that is FSC (Forest Stewardship Council) certified. We tend to err on the side of caution, so we avoid tropical hardwoods. Not only are some of them toxic to work with but there are question marks over the adequacy of schemes purporting to guarantee that they have been ethically grown and sourced.”
Treske’s newest range, ‘The Ayton Collection’, is a good example of how the company has widened its appeal in response to changing trends in the furniture market. The dining, coffee, side, and console tables, along with their matching sideboards and bookcases, are characterised by clean lines and distinctive, gently curved stretchers – an elegant, contemporary look that would sit just as well in a Georgian farmhouse as in an urban loft apartment.
To expand its offering still further, Treske now carries a small, carefully curated selection of domestic furniture ranges from talented Continental designers. These include the international-awardwinning Artisan range from Bosnia, and some truly impressive – and immaculately engineered – tables and desks from German designer-makers Rodam.
“Another way Treske has changed since I took responsibility for the company is that 30–40% of our business is now accounted for by bespoke kitchens,” says Justin. “This is an area Treske was just starting to get involved in when I came here, and something that we’ve become very good at doing over the last 24 years.”
You can explore some of Treske’s stunning kitchen projects, with styles that range from cool and contemporary to cosy Arts and Crafts, on the Treske website – and, of course, at its spacious and beautiful showrooms.
A LASTING HERITAGE
Domestic furniture isn’t the only string to Treske’s bow, though. “We do a lot of heritage work,” says Justin, “and we are one of the country’s leading makers of church furniture.
“I love working with people and helping them discover their own style. I believe most people have taste – they just need a guiding hand. It’s lovely when clients trust you, move out of their comfort zone and find that they love something you suggested to them, something they wouldn’t otherwise have considered.”
If you watched the committal service of her late Majesty the Queen on TV, you will have seen some of the company’s work. Treske made the new choir stalls and nave furniture –77 items in total, including the altar and lectern – for St George’s Chapel in Windsor Castle. For the project, Treske’s wood machinists and cabinet makers used the latest technology to engineer joints to tolerances of as little as 1/100 millimetre.
Justin estimates that Treske’s work can be seen in around 500 churches and 40 schools – not to mention countless libraries, colleges, boardrooms and high-end restaurants – across the region and the country as a whole.
For Justin, the sheer variety of different projects Treske is involved in is an important part of what makes the job so enjoyable.
“All our markets are exciting; you never know what’s coming next! I also love the fact that we make items customers will genuinely treasure for the rest of their lives. When people are so deeply engaged with the things that you make, it’s a big responsibility to get things right – and very rewarding when you get great feedback and they become repeat customers.”
So where next for bespoke furniture-making, and specifically Treske?
“Currently we’re looking at ways to use less wood by keeping wasted timber to a minimum,” says Justin. “Practical furniture makers have always been conscious of waste, but until recently this hasn’t been a priority for designers. We’re actively looking at ways of combining our design skills and our practical nous to produce clever solutions that keep waste to a minimum.”
For more information about Treske visit treske.co.uk
N S P I R I N G E X C E L L E N C E
Cundall Manor is a vibrant independent school for boys and girls aged 2-16, set in a stunning 28-acre rural location between Ripon and Thirsk The school provides a seamless education from Nursery to GCSE, achieving excellent academic results. Dedicated to outstanding pastoral care, Cundall ensures every pupil is happy, safe, supported, and celebrated, creating a nurturing environment that promotes both academic success and personal development
What makes Cundall Manor special is its commitment to inspirational teaching and personalised learning. Pupils are encouraged to explore their creativity, embrace challenges, and build resilience This approach underpins their development as they become confident, caring, resilient and independent young adults, wellprepared to seize every opportunity and face future challenges with confidence.
CELEBRATE AUTUMN
Seasonal produce takes centre stage with these delicious recipes to help you make the most of foods in season
Herb and goat’s cheese soufflé
Trout with watercress hollandaise
Slow-roasted chermoula lamb shoulder with aubergine cream
Blackberry and cassis custard fool
HERB AND GOAT’S CHEESE SOUFFLÉ
SERVES 4–6 AS A MAIN
25g Parmesan (or a strong, hard goat’s cheese)
55g butter
40g plain flour
400ml whole milk
200g soft goat’s cheese
3 egg yolks
4 egg whites
20g soft herb leaves (any mix of tarragon, chives, mint, basil, dill) salt and black pepper
18–20cm soufflé dish
There is nothing to be nervous about in soufflé-making. Just follow the recipe, get the oven hot before it goes in, don’t open the door too early, and – most importantly –make sure whoever you are feeding is at the table ready for when the soufflé comes out of the oven and before it deflates. Serve with lightly dressed leaves, a bowl of new potatoes, and dry white wine – which should all also be prepared and waiting.
Preheat the oven to 190°C fan/gas 6 with a baking tray inside.
Finely grate the Parmesan. Melt 15g of the butter in a medium saucepan and brush the inside of the soufflé dish with it. Scatter over the grated Parmesan to coat the sides, shake off any excess, and set the prepped dish aside.
Melt the rest of the butter in the same pan over a low–medium heat. Add the flour and whisk for a couple of minutes, then whisk in the milk, adding it slowly at first. Turn the heat up a little and simmer for 3–4 minutes, whisking all the time, until the sauce thickens. Pour into a large mixing bowl. Crumble 125g of the goat’s cheese into the sauce and mix it in to melt. Whisk in the egg yolks, then season. Up to this point can be done ahead.
Put the egg whites into a separate and very clean mixing bowl. Whisk until they’re stiff but not dry. You should be able to just about tip the bowl upside down without them falling. Chop the rest of the goat’s cheese into small pieces and crumble into the soufflé mix. Chop the herb leaves and mix those in, then gently fold in the egg whites keeping as much air as possible – a few streaks of white are fine.
Put the dish into the oven immediately, onto the hot baking tray, and bake for 25–30 minutes. It’s ready when golden, risen, and with just a gentle wobble when you move the dish. Under no circumstances be tempted to open the oven door to check on it until it’s been in for at least 20 minutes. Serve straight away.
TROUT WITH WATERCRESS HOLLANDAISE
SERVES 4 AS A MAIN
4 rainbow trout (about 500–600g per fish), scaled and gutted, with heads and tails on or off as you prefer 50ml olive oil
flaky salt and black pepper
For the watercress hollandaise
150g watercress
250g unsalted butter
4 large egg yolks
25ml (1 tbsp plus 2 tsp) lemon juice salt and black pepper
Opposites attract here as the vibrancy of watercress partners brilliantly with the indulgence of hollandaise, taking the edge off the sauce’s richness. There will be lots of ways this sauce could work, but I think it’s especially good with fish, and especially trout, which is also somehow light and decadent at the same time. Some new potatoes on the side would love to lap up the sauce.
Preheat the oven to 190°C fan/gas 6.
Slash the skin of each fish three times on both sides, rub with the olive oil, then lay them in a baking dish top-to-tail. Scatter the fish generously with salt flakes and roast for 20–25 minutes until the flesh is starting to flake.
Meanwhile, make the watercress hollandaise. Put most of the watercress into a colander keeping a few of the prettiest sprigs back for garnish. Pour plenty of boiling water over the watercress, then dry it in a tea towel. It needs to be thoroughly dry. Finely chop and set aside.
Set a heatproof bowl over a pan of gently simmering water. Put the butter into that bowl, let it melt, then lift the bowl off and set aside to cool down.
Set another heatproof bowl over the pan of simmering water. Whisk in it the yolks and lemon juice with 2 tablespoons of warm water and a pinch of salt. Keeping the heat under the pan so low that the water is barely bubbling, whisk into the eggs the (now just warm) butter, adding it slowly and in stages. Once it has become a thick emulsion, taste and season, then stir in the chopped watercress. If the hollandaise is ready before the trout is, keep the sauce in the bowl over the pan of water but off the heat and covered with a cloth. Like that it will be fine for up to an hour, so could even be made ahead. Serve the fish with watercress hollandaise spooned over, and the reserved watercress sprigs as a finishing touch with lots of freshly ground black pepper.
SLOW-ROASTED CHERMOULA LAMB SHOULDER WITH AUBERGINE CREAM
SERVES 6–8 AS A MAIN
6 garlic cloves
1½ tbsp chermoula spice (not paste)
75ml olive oil
1½ tbsp sherry vinegar
1.2kg aubergines
about 2.8kg lamb shoulder
225g Greek yoghurt
2 tsp lemon juice
handful of mint sprigs
salt and black pepper
The delight of this roasted joint is that it starts off with the aubergine rounds making a bed for the meat. There they can take on its fat and juices as the lamb cooks, with the spicy chermoula and sherry vinegar marinade seeping into them too. The lamb then carries on to cook into tenderness, and the aubergines are blitzed to a creamy sauce with garlic and yoghurt. Simple and delicious. Save any leftover aubergine cream to toss over hot new potatoes, or spread on bread.
Preheat the oven to 220°C fan/gas 9.
Peel 4 garlic cloves, crush, put into a mortar with a good pinch of salt and pestle to a paste. Mix with the chermoula, oil and vinegar to make a loose paste.
Trim and peel the aubergines, and then slice into rounds, 1cm thick. Lay them in a large roasting tin, arranging the aubergines to be roughly the same size as the lamb. Sit the lamb skin-side up on top of the aubergines. Pierce its skin several times with the point of a sharp knife. Rub the chermoula paste over the skin. Loosely cover the roasting tin with foil, put into the oven and immediately turn the oven down to 170°C fan/gas 5.
After 1½ hours, take the tin out and gently lift up the lamb to remove the aubergine slices. Some might be stuck to the base of the joint – be sure to get them all. Put the aubergine slices into a sieve set over a bowl to drain. Pour 200ml hot water into the roasting tin (but not over the meat), cover it again, return to the oven and turn the temperature down to 140°C fan/gas 2. Roast for a further 2½ hours, then put the oven back up to 220°C fan/gas 9, take off the foil, and return to the oven for a final 20 minutes. Carefully lift out the lamb and set aside to rest.
Make the aubergine cream while the lamb rests: Peel and roughly chop the remaining 2 garlic cloves. Blitz the aubergine flesh with the garlic, yoghurt and lemon juice. Season, being particularly generous with the salt. Finely chop the mint leaves from one of the mint sprigs and scatter over. Serve with more mint to garnish.
BLACKBERRY AND CASSIS CUSTARD FOOL
SERVES 4–6
300g blackberries
120ml cassis
300ml double cream
1 x 500ml pot ready-made custard
1 tbsp demerara sugar
Fools come in various guises. Some are all cream; some cream with yoghurt; and others – like this one – custard and cream. Its more indulgent vibe suits, I think, the autumn mood and the blackberries that are being folded in. Using pre-made custard is easier, obviously, than making your own from scratch. But that’s not even the main reason for choosing pre-made here – it’s that these bought ones tend to be vanilla-heavy in a way that suits this fool perfectly.
Put the blackberries into a small saucepan and pour over the cassis. Gently simmer with a lid on for a few minutes until the blackberries are softened but still just about holding their shape. Turn the heat off and set aside to cool down thoroughly. Whip the double cream in a large mixing bowl until firm. Ripple through the custard and the cooled blackberries with most (but not all) of the juices in the pan. Divide the fool between serving glasses or bowls. You can make these ahead and put into the fridge to firm up for a few hours, or serve immediately with a looser consistency. Before you hand them round, pour over more of the reserved blackberry cassis juices and scatter the demerara sugar over each serving.
Recipes taken from Seasoning by Angela Clutton. Published by Murdoch Books (£30). Photography by Patricia Niven.
MAKE A SPLASH
Delicious recipes on how to season and cook with the finest oils and vinegars
Mackerel with apple, watercress and ajo blanco
Aubergine and pomegranate salad
Oven-roasted rack of lamb with beetroot and walnut salsa
MACKEREL WITH APPLE, WATERCRESS AND AJO BLANCO
SERVES 6
6 fresh mackerel fillets, skin scored diagonally at finger-width intervals
1 tablespoon olive oil
freshly squeezed juice of 1 lemon
3 medium-sized crisp, sweet apples, cored and sliced
150g watercress
2 tablespoons red wine vinegar
1 small red onion, very finely sliced to garnish
sea salt and freshly ground black pepper
FOR THE AJO BLANCO
50g stale white bread, crusts removed (sourdough is best)
125g blanched white almonds
1 garlic clove, chopped
1 tablespoon white balsamic vinegar
2 tablespoons Spanish extra virgin olive oil
This is a fine combination of flavours. I first demonstrated this recipe at a farm called Burwash Manor, near Cambridge, England. It was their annual Apple Day and the response was very encouraging indeed!
Start by making the ajo blanco. Soak the bread in a bowl with cold water for 15 minutes. Meanwhile, finely grind the almonds in a food processor. Pour in 100ml cold water and combine to blend until you have a loose paste. Add the garlic and blend. Drain the bread and add it to the almond paste, along with the vinegar and extra virgin olive oil. Transfer to a bowl and season to taste. Cover and transfer to the fridge for at least 1 hour. Heat a griddle pan until hot. Brush the mackerel with the oil and season well with salt and pepper. Cook in the hot pan for 4 minutes, skin-side down. Turn and cook for a further 2 minutes. Squeeze the lemon juice over the fillets. Mix the apples, watercress and red wine vinegar together and divide between serving plates. Top with the warm mackerel, a dollop of ajo blanco and garnish with slices of red onion. Serve immediately.
AUBERGINE AND POMEGRANATE SALAD
SERVES 4
2 medium aubergines, cut lengthways into 4-mm thick slices
3 tablespoons olive oil
grated zest and freshly squeezed juice of 2 unwaxed lemons
2 garlic cloves, finely chopped
1½ tablespoons white wine vinegar
1½ tablespoons good-quality extra virgin olive oil
a handful of fresh mint, roughly chopped
a handful of fresh flat-leaf parsley, roughly chopped
1 pomegranate, seeded
100g pecorino (soft or firm)
sea salt and freshly ground black pepper
This recipe is from a family friend named Salvatore Veltini, from Ragusa on the southern tip of Sicily. It is so simple and utterly delicious. I am a stickler for salting aubergines – it’s a family thing! It also means that the aubergine will fry better, absorb less oil and have a superior flavour.
Sprinkle the aubergine slices with salt. Weigh down and leave for 15 minutes. Remove and pat dry with paper towels. Heat the olive oil in a large, heavy frying pan and fry the aubergine slices. Choose a ridged pan if you can, as the aubergine looks far more attractive this way. Mix the lemon zest and juice, garlic, vinegar and good oil, then mix this dressing with the aubergine, and scatter with the chopped herbs, pomegranate seeds and pecorino. If using soft pecorino, place it in dollops; if firm, scatter shavings.
OVEN-ROASTED RACK OF LAMB WITH
BEETROOT AND WALNUT SALSA
SERVES 6
10 beetroots, about 1kg, scrubbed clean
7 tablespoons extra virgin olive oil
4 garlic cloves, peeled but left whole 3–4 racks of lamb, about 1kg total weight
40g fresh walnut halves
1 tablespoon Dijon mustard
1½ tablespoons balsamic vinegar
1 tablespoon freshly squeezed lemon juice
2 tablespoons fresh mint leaves, finely chopped
50g/2 large handfuls of rocket
sea salt and freshly ground black pepper
Get your butcher to French trim the racks so that they look neat and are easy to eat. Some supermarkets sell prepared French-trimmed racks of lamb.
Preheat the oven to 200ºC/Gas 6.
Place the beetroots in a roasting pan and pour over 3 tablespoons of the olive oil. Mix well, add the garlic cloves and season with salt and pepper. Cover with foil and roast in the preheated oven for 1¼ –1½ hours or until the beetroots are cooked through but still firm.
Remove the beetroots from the oven, leave until cool enough to handle, then peel off their skins and halve them. Return to the oven for a further 25 minutes. Remove from the oven but leave the oven on for the lamb. Discard the garlic cloves and leave the beetroots to cool.
Place the racks of lamb in a large roasting pan and season well. Roast the lamb for 20–30 minutes, depending on how pink you like it, then remove from the oven, cover and leave to rest for 10 minutes.
Meanwhile, make the salsa. Heat a small frying pan and add the walnut halves. Dry-fry (without oil) over a moderate heat for 2–3 minutes, stirring, until lightly toasted. Remove from the heat, allow to cool, then roughly chop.
Finely dice the cooled beetroot flesh and place it in a mixing bowl. Add the remaining 4 tablespoons olive oil, the mustard, balsamic vinegar, lemon juice, cooled chopped walnuts and mint. Mix and season to taste. Roughly chop the rocket and stir it in.
To serve, either slice the lamb racks into individual chops, allowing three per person, or halve each rack. Serve with the salsa.
MY TRADITIONAL CARROT CAKE
SERVES 6–8
200g Italian ‘00’ flour
½ teaspoon fine sea salt
1½ teaspoons baking powder
¼ teaspoon bicarbonate of soda/ baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon freshly grated nutmeg
250ml sunflower or grapeseed oil
250g packed brown sugar
3 UK large eggs, lightly beaten zest of 1 unwaxed orange
2 teaspoons pure vanilla extract
80g lightly toasted fresh walnuts, chopped
175g (about 3 medium) carrots, coarsely grated
30g desiccated coconut
a 24cm loose-based cake pan, greased and lined
FOR THE FROSTING
200g cream cheese
95g unsalted butter, softened
1½ tablespoons maple syrup
finely grated zest of 1 unwaxed orange
50g icing sugar
fresh walnut halves, to decorate
When I ran my own restaurant, this cake was made for us by a lifelong vegetarian lady – it was her cousin’s recipe. Her cakes were demolished by our customers, one man making a round trip of 40 miles just for a slice!
Preheat the oven to 170ºC/Gas 3.
Sift the flour, salt, baking powder, bicarbonate of soda/baking soda and spices into a mixing bowl. Combine the oil, sugar and eggs in a separate small bowl. Add the orange zest, vanilla extract, walnuts, carrots and coconut to the flour mixture. Add the oil and egg mixture and stir well to combine. Spoon the cake batter into the prepared cake pan and level the surface. Bake in the preheated oven for 1 hour until a metal skewer inserted into the centre of the cake comes out clean. Let cool in the pan for 5 minutes and then turn out. For the frosting, beat the cream cheese with the softened butter, maple syrup, orange zest and icing sugar. Spread on top of the cool cake, and decorate with a few walnut halves.
Hassle-free dishes that make entertaining a breeze
once you have pan fried gnocchi you’ll never boil them again
Skillet-fried gnocchi with wild mushrooms
Brown butter cauliflower with polenta and scallops
Seared beef tagliata with tonnato sauce
these
little pots are for everyone who loves salted caramel
Salted caramel cheesecake pots
SERVES 4
Olive oil, for cooking
2 large shallots, sliced
450g wild mushrooms, sliced
3 garlic cloves, finely sliced
8 sage sprigs
Squeeze of lemon juice
450g good-quality fresh gnocchi
4 tablespoons butter
1 handful of grated or shaved
Parmesan
Salt and black pepper
SKILLET-FRIED GNOCCHI WITH WILD MUSHROOMS
Once you have pan-fried gnocchi, you will never boil them again. With a crispy golden outside contrasting the pleasingly chewy texture, this recipe is one of the quickest meals in the book.
PREP TIME : 5 MINS, COOK TIME : 14 MINS
Heat a large nonstick skillet over medium heat. Add a thin layer of olive oil to the pan, then add the shallots and cook for 4 minutes, moving them around in the pan. Add a little more oil, then add the mushrooms and cook for 3 to 4 minutes until golden and soft. Add the garlic and sage and cook for another minute.
Add the lemon juice, then transfer the mushrooms to a plate and set aside. Heat another good splash of olive oil in the skillet over medium to high heat.
Add the gnocchi and cook, tossing frequently, for 3 to 4 minutes until golden on the outside. Once cooked, add the butter, let it sizzle, then divide the gnocchi among serving plates with the mushrooms on top.
Season and top with Parmesan.
MAKE AHEAD:
This dish is done in minutes so it is best cooked to order.
SERVES 4
1 small head cauliflower, about 450g
2 heaping tablespoons butter, plus 2 tablespoons, plus extra
750ml vegetable or chicken stock
100g quick-cook cornmeal
2 large handfuls of grated Parmesan
Olive oil, for cooking
12 scallops
Salt and black pepper
BROWN BUTTER CAULIFLOWER WITH POLENTA AND SCALLOPS
Cauliflower and scallops are surprisingly delicious food friends. If you want to make your scallops extra elegant, use a sharp knife to make very fine criss-crosses over the top of each one – the little edges help the scallops get some extra browning on the outside.
PREP TIME : 10 MINS, COOK TIME : 15 MINS
Separate the cauliflower into small florets. Add the 2 heaping tablespoons of butter to a heavy saucepan over low heat, add the cauliflower, and 2 tablespoons water. Cover with a lid and let steam and brown in the butter for about 10 minutes. Uncover, add more butter, and just let the cauliflower caramelize in the pan.
Meanwhile, bring the stock to a boil in another pan. Add the cornmeal and immediately whisk to remove any lumps. Cook for 2 to 3 minutes until smooth and hydrated. Stir through the Parmesan and lots of salt and pepper.
Heat a heavy skillet with 1 tablespoon of the remaining butter and 1 tablespoon olive oil over medium heat. Pat the scallops dry with paper towels, season with salt and pepper, and add to the hot pan. Sear on both sides for 1 to 2 minutes until pale golden on the outside and just cooked in the centre (less is more here). Add the last tablespoon of butter to the pan.
Divide the cornmeal among serving plates or bowls, add the cauliflower, and serve with the seared scallops. Top with the remaining brown butter from the pan.
SERVES 4
60g can tuna in oil or spring water, drained 120g mayonnaise
3 anchovies in oil, drained
2 teaspoons lemon juice
2 tablespoons capers in brine, drained
Canola oil, for frying
175g sirloin steaks
1 large head radicchio, shredded
Salt and black pepper
Italian parsley, for serving
SEARED BEEF TAGLIATA WITH TONNATO SAUCE
The king of pantry sauces, this tonnato sauce is one I turn to again and again. Traditionally served with cold slices of cooked veal, I love it with seared beef with a crunchy salty crust, and some shredded radicchio wilted in the beefy juices.
PREP TIME : 10 MINS, COOK TIME : 10 MINS
Start by making the tonnato sauce. Blend the drained tuna, the mayonnaise, anchovies, and lemon juice together in a food processor until smooth. Stir half the capers through, season to taste, and set aside.
Heat a good splash of oil over a cast-iron skillet over high heat. Pat the steaks dry with paper towels and season with salt and pepper on both sides. Once the pan is hot, add the steaks, 1 or 2 at a time if you have space. You want to get a really good crust on the outside so don’t be afraid to do this on very high heat, and use a spatula to press it into the pan. Flip over and cook the other side.
Cooking time will depend on the thickness of your steak, but I allow about 3 to 4 minutes each side, or use a thermometer to register the temperature 48°C for rare. Repeat with the remaining steaks, then let rest.
While the steaks are resting, add the radicchio to the pan and cook in the remaining pan juices for 1 to 2 minutes until wilted.
Cut the steak into (5mm) slices. Spoon the sauce onto serving plates, then serve the radicchio and the steak alongside. Sprinkle with the remaining capers and the parsley leaves.
MAKE AHEAD:
The sauce can be made 2 days in advance and stored in an airtight container in the refrigerator.
SERVES 4
8 graham crackers or digestives
120g cream cheese
120ml heavy cream
3 tablespoons confectioners’ sugar
4 to 6 teaspoons salted caramel (from a 220g jar)
4 tablespoons butter
SALTED CARAMEL CHEESECAKE POTS
Quick to make, creamy, and indulgent, these little pots are for everyone that loves salted caramel. Buy a good-quality salted caramel for the best results. I use glasses to serve these in, but small jars or ramekins also work well. If you are an extra big fan of the salted caramel flavour, you could also add a pinch of sea salt flakes to the top.
PREP TIME : 10 MINS, CHILL TIME : 1 TO 2 HOURS
Crush the graham crackers into coarse crumbs in a bowl. I leave the odd bigger chunk for a bit of textural variation. Whip the cream cheese, cream, and confectioners’ sugar together in a large bowl until soft peaks form. Be gentle as you don’t want it to get too stiff, just a light soft peak. Fold 3 teaspoons of the caramel sauce lightly through the mixture to create a ripple effect.
Melt the butter in a saucepan, pour over the crackers, and stir together. Divide the majority of the buttery crackers among the bottom of the glasses, then top with a quarter of the cheesecake mixture, then follow with another drizzle of the caramel and the remaining graham crumbs. Chill in the refrigerator for 1 to 2 hours.
MAKE AHEAD:
These little cheesecake pots are best made ahead and chilled for up to 2 days in advance.
Simple dishes for lazy days, weeknights or family gatherings
Goat’s cheese bruschetta with roasted beetroot
Creamy smoked fish pies with scallop potatoes
Rolled pork belly in cider with crispy crackling
Baked orchard fruit cobbler with cinnamon crème fraîche
GOAT’S CHEESE BRUSCHETTA WITH ROASTED BEETROOT
SERVES 4
500g baby beetroot
1 tablespoon olive oil
4 slices of ciabatta
1 garlic clove, peeled but left whole 50g walnuts, toasted and roughly chopped
a handful each of rocket or mixed salad leaves
200g Rocamadour or a goat’s cheese log, sliced
sea salt and freshly ground black pepper
walnut or extra virgin olive oil and reduced balsamic vinegar (see note below), to serve
a small roasting pan lined with parchment paper a raclette or grill
Rounds of creamy white goat’s cheese are melted under a raclette grill and served on a bruschetta with roasted baby beetroot, salad leaves and toasted walnuts – a classic combination. If you can, serve the finished dish drizzled with a good-quality walnut oil. If you aren’t able to find Rocamadour, use a log of goat’s cheese, cut into 1cm thick slices.
Preheat the oven to 160°C fan/180°C/Gas 4.
Wash and dry the beetroot (reserving any small tender leaves for the salad) and place in the prepared pan. Drizzle with the olive oil and season with salt and pepper. Cover the pan with foil and bake in the preheated oven for 40–45 minutes (depending on size) until tender. Once cooked, transfer to a bowl, cover with the foil and set aside to cool. Cut into halves or slices, discarding the skin.
Chargrill the ciabatta and rub all over with garlic. Place a slice of ciabatta on each serving plate and top with the beetroot, walnuts, rocket leaves, walnut or olive oil, reduced balsamic vinegar and some salt and pepper.
Just before serving, heat the raclette machine or a conventional grill to its highest setting. Divide the cheese slices between the raclette trays and cook for 2–3 minutes until completely melted. As soon as the cheese is ready, slide it over the bruschetta and serve.
Note: To make your own reduced balsamic vinegar, simply boil a 750ml bottle of inexpensive balsamic vinegar in a small saucepan for 6–8 minutes until it is reduced and syrup-like. Cool and store in a sterilized bottle. It will keep until used up.
CREAMY SMOKED FISH PIES WITH SCALLOP POTATOES
SERVES 4
100g butter
2 leeks, thinly sliced
3 sticks of celery, thinly sliced
40g plain flour
350ml full-fat milk
150ml single cream
50g mature cheese such as Cheddar or Monterey Jack, grated
200g frozen leaf spinach, thawed
250g skinless salmon fillet
250g smoked haddock fillet, skinned
150g cooked peeled prawns
750g potatoes, such as Yukon Gold, Russets, King Edwards or Desiree
sea salt and freshly ground black pepper green beans, to serve (optional)
4 x 250-ml individual baking dishes
There is little better than a good fish pie. Here, the topping is scallop potatoes, rather than mashed potato or pastry, and it works really well. You can vary the fish if you like, but try to use some smoked fish as it adds terrific depth to the dish.
Preheat the oven to 170°C fan/190°C/Gas 5.
Melt half the butter in a frying pan over a medium heat and fry the leeks, celery and a little salt and pepper for 10 minutes until soft but not browned. Stir in the flour and cook for a further 1 minute. Gradually add the milk and cream, stirring constantly, until the sauce is smooth. Bring to the boil, still stirring, and simmer gently for 2 minutes until thickened. Remove from the heat and stir in three-quarters of the grated cheese. Cover the entire surface with cling film and set aside to cool.
Drain the spinach, squeeze out the excess water, then chop finely. Cut the salmon and smoked haddock into bite-sized pieces and cut the prawns in half. Stir the spinach, fish, prawns and a little pepper into the leek sauce, then divide equally between the individual baking dishes. Smooth flat.
Thinly slice the potatoes using either a mandolin or a very sharp knife. Melt the remaining butter and season with a little pepper. Arrange the potatoes in overlapping layers over the filling, brushing each layer with the melted butter. Finally, scatter over the remaining cheese.
Bake in the preheated oven for 30–35 minutes until the potatoes are golden and the filling bubbling. Serve with green beans, if wished.
ROLLED PORK BELLY IN CIDER WITH CRISPY CRACKLING
SERVES 6
2kg boneless pork belly, skin on 2 tablespoons olive oil
12 small shallots, peeled but left whole
3 large carrots, roughly chopped
3 leeks, thickly sliced
1 head of garlic, cut in half 2–3 sprigs of fresh sage
2 bay leaves, bashed
300ml hard cider
300ml chicken stock
300ml milk
sea salt and freshly ground black pepper
a 6-litre Dutch oven
a baking sheet lined with parchment paper
Allowing the pork to dry out in the fridge before cooking helps to crisp the skin up beautifully.
The pork is then roasted in the stock, cider and milk until tender. Start this recipe up to 48 hours before cooking.
At least 24 and up to 48 hours before cooking, unwrap the pork belly and place, skin side up, on a plate. Pop uncovered into the fridge to dry out thoroughly until required, remembering to remove it from the fridge 1 hour before cooking.
The day of cooking, preheat the oven to 1600C fan/1800C/Gas 4.
Using a sharp knife, carefully slice between the pork skin and the layer of fat and remove the skin in one piece (you can ask your butcher to do this for you if you prefer). Season the fat layer, then return the skin and carefully roll up the whole belly. Tie at 2cm intervals with kitchen string. Rub the skin with a good sprinkling of salt and pepper.
Heat the oil in a large frying pan over a medium heat. Add the pork and cook for 8–10 minutes, turning occasionally, until the skin is golden brown and crispy. Remove from the pan.
Arrange the vegetables, garlic halves, sage sprigs and bay leaves in the Dutch oven and place the pork on top. Pour the cider, stock and milk around the pork, cover, and transfer the pan to the preheated oven. Cook for 11/2 hours until the meat is tender.
Increase the oven temperature to 2100C fan/2300C/Gas 8. Remove the pan from the oven. Carefully lift the pork out onto a warm plate and snip away the string. Place the skin on the prepared baking sheet and return it to the oven for 10 minutes or so until it is really crisp.
Meanwhile, using a slotted spoon, transfer the vegetables to the pork platter, cover loosely with foil and keep warm. Spoon away as much of the layer of fat from the top of the sauce as you can and bring the pan juices to the boil on the stovetop. Simmer for 3–4 minutes or until thickened.
Carve the pork into slices and the skin into strips, and serve with the vegetables and gravy.
BAKED ORCHARD FRUIT COBBLER WITH CINNAMON CRÈME FRAÎCHE
SERVES 6
8 large plums
3 pears
250g fresh blackberries
1 tablespoon crème de cassis (optional)
4 tablespoons soft brown sugar
a 2-litre Dutch oven
COBBLER TOPPING
180g plain flour
11/2 teaspoons baking powder
a pinch of salt
75g unsalted butter, diced
50g granulated/caster sugar
125–150ml buttermilk
CINNAMON CRÈME FRAÎCHE
150g crème fraîche
2 teaspoons icing sugar, sifted a little ground cinnamon
This versatile dish can be easily adapted to any time of year, using pretty much any fruit you like. For example, stick with these colder weather fruits for a winter warmer dessert, or use berries and stone fruit, peaches and raspberries or cherries and apricots in the summer.
Preheat the oven to 1700C fan/1900C/Gas 5.
Halve, stone and thickly slice the plums. Peel, core and thinly slice the pears. Wash and dry the blackberries. Place the fruit in a bowl, add the cassis, if using, and brown sugar, and stir well to combine. Transfer the fruit to the Dutch oven.
To make the topping, sift the flour, baking powder and salt into a bowl and rub in the butter to make fine crumbs. Stir in the sugar. Work in enough buttermilk to bring the mixture together to make a slightly sticky dough. Spoon mounds of the topping over the fruit layer, allowing some fruit to remain uncovered.
Transfer the Dutch oven to the preheated oven and bake uncovered for about 30–35 minutes until the topping is risen and golden and the fruit is oozing rich juices. Check halfway through and cover the pan with the lid if the top is beginning to over-brown.
Meanwhile, make the cinnamon crème fraîche. Stir the crème fraîche, sugar and cinnamon together until combined. Serve with the fruit cobbler.
Recipes taken from A Cookbook for Winter, published by Ryland Peters & Small (£22).
We meet interior designers James and Julie Dow of Forge Interiors
here’s nothing better than giving a property new life and seeing the client overjoyed at the transformation… people’s homes are their sanctuaries, and it’s such a thrill when they’re delighted with the job we’ve done!”
And transformation is very much at the heart of what James and Julie Dow of Forge Interiors do. With more than three decades of experience behind them, and backed by a team of talented craftspeople, the couple are adept at creating highly individual, beautifully designed interior spaces.
Whether you need a single room refurbished or a whole property renovated – or perhaps you’re looking to build a new extension that fits in seamlessly with your existing home – Forge Interiors can manage every detail of the project for you, from start to finish.
The process starts with a design consultation during which the team will thoroughly explore your personal tastes and find out how you need your space to work for you – a vital prelude to their coming up with exciting layout and design possibilities.
But it’s not solely a question of creative flair and clever design ideas, vitally important though these are. Forge Interiors will take care of planning applications and liaise with engineers and building consultants, and they are very experienced at doing structural work in characterful old and listed buildings.
They make bespoke furniture, hand-sewn soft furnishings and kitchens that showcase timehonoured British craftsmanship. “Handmade in the heart of North Yorkshire, our designs inspire a new way of living,” says James. “A Forge kitchen is not just a room in which to cook; it’s a planned and handcrafted space created for living, relaxing and entertaining.”
Visit the Forge Interiors website and take a look at photographs of some of the projects the couple have been involved in over the years and you can’t fail to be impressed with the range and quality of their work. From cosy Dales cottages and elegant townhouses to city hotels and wine bars, their creative vision and attention to detail are evident in every shot.
LASTING RELATIONSHIPS
Julie and James have always been passionate about design. They met one another at art school, where they were both registered on the same course. As time went on they developed complementary skills, James specialising in the more technical aspects of interior design work and Julie’s enthusiasm taking her on a more creative route.
our designs inspire a new way of living
In 2002 the couple moved to Bedale, where they set about refurbishing the charming 18th-century building – a former smithy’s workshop in the grounds of Bedale Hall – that is now Forge Interior’s Design Studio.
From the outset it has been Julie and James’ warm, friendly and sensitive approach that has won them business. “We get a great deal of repeat custom,” says James. “We’ll do one room for a client, and then maybe a year or two later they’ll ask us to do another. Or they will move house, or perhaps ask us to do some work on their second home. We like to build long-term relationships as homes evolve over time.
“Virtually all of our work comes by word of mouth. Many of our existing clients are happy to meet potential new customers, to show them what we’ve done and give them their honest opinion of us. It’s a testament to the fact that we’re doing something right!
“Our Design Studio, which is open by appointment, is the perfect place to discuss design aspirations. We’re proud to work with exceptional British-made brands like Perrin & Rowe, Armac Martin and Croft Hardware.
“We’d like to think we take the stress out of property refurbishment, leaving clients to carry on with their lives whilst we project-manage calmly and efficiently. We ensure that our clients feel part of the process from the first meeting to the moment they can live their lives in their beautifully transformed homes. Every project is unique – that’s what makes the job so exciting.”
For more information or to book an appointment, visit forgeinteriors.co.uk or call 01677 427383.
We are Zac Monro Architects, an award-winning practice based in London, but now with offices in Yorkshire, Derbyshire, and the South Coast.
We would love to help you with your project - to arrange a consultation, please get in touch.
www.z-m-a.co.uk
Sèvres porcelain
lways at the forefront of European ceramics, the Sèvres porcelain manufactory has been renowned for the exquisite craftsmanship and delicate beauty of its wares for well over 250 years. Hardly surprising, then, that Sèvres ceramics have been – and still are – keenly sought after at auction.
What was eventually to become the Sèvres porcelain manufactory was founded in 1738 in Vincennes, near Paris, and quickly attracted interest from the Royal Court, receiving patronage and financial support from King Louis XV of France and his mistress, Madame de Pompadour. It was at Madame de Pompadour’s instigation that the business was moved from Vincennes to Sèvres in 1756.
The Sèvres manufactory quickly developed a reputation for producing porcelain of unrivalled quality.
A Sèvres porcelain ornithological cup and saucer, circa 1790. Sold for £650.
It continued to refine its work during the 1760s and 1770s, becoming the first French manufacturer to master the technique of ‘hard-paste’ porcelain.
WEATHERING THE STORM
By 1760 Louis XV had become sole owner of the business. Sèvres now had some of France’s finest chemists, technicians, designers and craftspeople working for it, and its primary remit was to produce luxury ceramics for personal use by the royal court and the aristocracy, or to be given as diplomatic gifts. These included elaborately painted dinner services and extraordinarily ornate vases.
Following the French Revolution and the abolition of the monarchy, the Sèvres manufactory became the property of the French government and – surprisingly, perhaps, considering its intimate association with the Ancien Régime – continued its production of fine ceramics, albeit at a somewhat reduced level.
A pair of Sèvres porcelain stands, the porcelain possibly 18th century, the decoration later.
Sold for £1,200.
A Sèvres porcelain milk jug, circa 1775.
Sold for £750.
Sèvres ceramics have been – and still are – keenly sought after at auction.
A pair of Louis Philippe giltbronze and Sèvres porcelain candelabra, circa 1845.
COLLECTED WORKS
A Sèvres porcelain vase, 1905–8.
Sold for £130.
Sèvres’ fortunes gradually recovered once Napoleon had established himself as emperor. Napoleon recognised the cultural and political value of Sèvres porcelain and the factory was kept busy producing tableware and larger decorative pieces for the government to use or – as in Louis XV’s time – give to foreign heads of state.
The Sèvres factory continued to innovate throughout the 19th century, embracing new styles such as Romanticism and, later, Art Nouveau. In the 20th century it tentatively experimented with modernist styles and managed to survive two world wars, to this day maintaining its status as a premier producer of fine porcelain.
FAKE OR FORTUNE?
“The auction market for Sèvres porcelain is a little less heated than it was twenty years ago,” says Andrew Parker, ceramics expert at Tennants auctioneers in Leyburn, “but Sèvres is still enthusiastically collected – in fact there are people who collect Sèvres to the exclusion of everything else. Often collectors are looking to find representative pieces from as many different services as possible.”
A Sèvres biscuit porcelain group, ‘La Danse Heroique’, 1766–73.
Sold for £1,000.
“It’s important, though, to remember that Sèvres has always been expensive and hence has always been faked. The fact that a particular item purporting to be Sèvres is genuinely old – that it has been in a family for generations – is no guarantee of authenticity. Towards the end of the 19th century there was a massive industry in Paris producing fakes. Nowadays there are far more ‘Sèvres-style’ items in circulation than there are genuine pieces of Sèvres.
“And there are cases where the provenance of an item can be more complicated. Following the French Revolution, for example, a huge stock of undecorated Sèvres wares was bought up by an English dealer, then decorated in this country and sold to the British nobility.
“So if you collect Sèvres, it’s definitely important to buy from a source – such as Tennants – where the precise nature of the items in question has been checked and established by experts in the field.”
For more information about Tennants Auctioneers, or to arrange a valuation, visit tennants.co.uk or call 01969 623780.
Short and Sweet
Now’s the perfect time to book a short break, says Linda Maughan of The Travel Lounge
VIBRANT VIENNA
Vienna, capital of Austria, perched on the banks of the mighty river Danube, is an ideal destination for a short autumn or winter city break.
Its long history has bequeathed it a magnificent architectural heritage and a wealth of world-class museums, so there’s always something to do, whatever the weather. The splendid Klimt paintings at the Belvedere Palace (they include the iconic ‘The Kiss’) will be top of many visitors’ tick-list.
The city is also renowned for its food culture. For a break from shopping and sightseeing, visit one of Vienna’s historic coffee houses to marvel at the grand interiors and sample the mouthwatering pastries. For lunch or dinner, you’ll find everything from cuttingedge gourmet restaurants to cosy neighbourhood bistros serving soup, schnitzel and goulash.
Wine enthusiasts, meanwhile, can sample the superb local tipples at one of Vienna’s many ‘Heuriger’ (wine taverns).
From mid-November onwards, Vienna’s bustling Christmas markets – set against the backdrop of some of the city’s most impressive buildings, including the glorious baroque Belvedere Palace, the elegant Schönbrunn Palace and the majestic City Hall – are the perfect way to get in the mood for the festive season.
Colourfully decorated, cheerily lit stalls offer a plethora of traditional Yuletide delights, including Glühwein (a delicious mulled wine) and Vanillekipferl (super-light vanilla biscuits), alongside a breathtaking variety of handcrafted Christmas gifts and decorations.
CHARMING COPENHAGEN
Compact enough to get to grips with in just a couple of days, Copenhagen is a fun and forward-looking city that makes a perfect short-break destination, blending old-world charm with 21st-century sophistication.
The iconic Little Mermaid statue and the picturesque Nyhavn district with its gaily painted 17th-century townhouses and waterfront cafés are must-sees, of course, but the highlight of anyone’s visit – old or young – will undoubtedly be the world-famous Tivoli Gardens.
Opened in 1843, Tivoli is one of the oldest amusement parks in the world, and its wooden roller coaster, built in 1914, is the oldest of its kind still in operation. The park is lavishly illuminated at night, with stunning themed attractions drawing especially large crowds for both Halloween and the Christmas period.
BEAUTIFUL BERGEN
Bergen, Norway’s second largest city, is nestled between the mountains and the sea. Bryggen Wharf, a quirky harbour district that’s now a UNESCO World Heritage site, is a tangible reminder of the city’s maritime past.
Nearby, the picturesque fish market and its accompanying restaurants offer visitors the chance to marvel at – and taste –the extraordinarily rich variety of seafood that Bergen’s fishermen still land on a daily basis.
Whether you want to experience the majestic neighbouring fjords or take a hike on a glacier, there are plenty of guided day trips that will enable you to do just that. Alternatively, simply let the funicular railway whisk you from the city centre to the summit of Mount Fløyen to enjoy the spectacular panoramic views.
FABULOUS FEZ
Why not escape the chill of autumn and winter for a few glorious days with a trip to Fez, Morocco’s second largest city?
The jewel in Fez’s crown is the Medina, an enormous labyrinth of 9,000 streets and alleyways packed with souks, workshops, mosques, fountains and gorgeous examples of Moorish architecture and design. Now designated a UNESCO World Heritage Site, it’s an extraordinary survival from medieval times.
Highlights tucked away inside the Medina include the colourful thousand-year-old Chouara tannery, which today still produces top-quality dyed leather using methods unchanged since the Middle Ages.
And don’t forget to savour some authentic local cuisine. Tagine, of course, is a must, but also look out for pastilla (a savoury-sweet pie), harira (a hearty chickpea, lentil and tomato soup) and zaalouk (a smoky aubergine salad).
For more great ideas about short breaks, visit The Travel Lounge at 11 Market Place, Bedale. Alternatively, call 01677 427358 or email sales@thetravellounge.co.uk
THE TRAVEL LOUNGE IS RENOWNED FOR ITS EXCELLENT SERVICE AND COMPETITIVE PRICES.
Our friendly expert team is second to none and uses their extensive knowledge to create the perfect holiday, just for you. Our in-depth experience and proven high levels of service are supported by the financial security of being fully ABTA-bonded.
Saving Face
Sue Gillman experiences the OSKIA Signature Nutri-Glow Facial at Swinton Country Club & Spa
ince it opened in 2001, Swinton Park Hotel has gone from strength to strength, and today it is undoubtedly one of the UK’s finest country house hotels. Originally a Georgian family home, the building was extensively remodelled in the Gothic style in the 1800s. Its grand frontage and ivy-clad tower make it look almost like an illustration from a book of fairytales.
Inside, it is beautifully furnished with antiques and family portraits. It’s warm, welcoming and every bit as opulent as you would expect – offering lucky guests the perfect informal stately home experience. But nowadays Swinton has far more to offer visitors than just a luxury bed for the night.
The hotel is set in 200 acres of immaculately manicured gardens and parkland. These are themselves at the heart of a 20,000-acre estate
The estate is also home to an ever-growing range of activities. There are far too many to list here, but these currently include clay pigeon shooting, fly fishing, falconry, walking, cycling, geocaching, forest bathing, reiki drumming and Woodland School sessions for kids.
SUPERLATIVE SPA
But of course one of Swinton’s most impressive assets is the Swinton Country Club & Spa, a stunning, no-expense-spared, light, airy and contemporary spa complex and wellness centre. Believe me, spas don’t come much more luxurious than this one.
Facilities include an 18-metre-long indoor pool, a hydrotherapy pool and a relaxing alfresco hot tub, along with a thermal suite that includes a steam room, a salt room and a Finnish sauna. There’s a gym equipped with state-of-the-art exercise equipment, and a suite of tranquil treatment, meditation and relaxation rooms. Guests can reconnect with nature in the charming spa garden, the woodland wellbeing space or the wildswimming lake.
The spa recently announced that it is one of a few venues that have been chosen to partner with award-winning skincare brand OSKIA.
The clinic will offer a range of advanced facials as well as indulgent body treatments.
OSKIA is a luxury skincare brand that was founded in 2009. It is a ‘nutri-cosmeceutical beauty brand that specialises in cellular skin nutrition for healthy skin’. The products, manufactured in Wales using ‘naturally derived bio-identical ingredients’, have won more than 230 International Beauty Awards. I am here today to experience the 90-minute Signature Nutri-Glow Facial with LED light therapy which will be delivered by Hannah, the spa’s head therapist.
MARVELLOUS MASSAGE
I’m led to a calm, cocooning room by Hannah, who began by talking me through the treatment. I am always apprehensive about facials because I have sensitive skin that is prone to flare-ups, but she assured me that OSKIA’s Rest Day range is very gentle and perfect for sensitive skin.
The treatment began with a thorough cleanse, a mild exfoliation, a moisturising mask and a scalp massage, heavenly so far. But the real magic happens when Hannah gets to work on the massage. She obviously has profound understanding of facial anatomy, because using a variety of skilled massage, kneading, lifting and sculpting techniques she managed to make me look a good ten years younger.
A soothing neck and shoulder massage is followed by LED light therapy. I had the red light, which stimulates collagen, making it ideal for tackling fine lines and wrinkles; there is also a blue light, which targets acne and other skin problems.
After 90 minutes of sheer bliss I am astonished at the results. Not only was my skin radiant but my jawline and cheekbones were much more clearly defined. But the biggest and most noticeable improvement was my eyes, which were visibly lifted.
I would love to say the results of the lifting massage last for weeks, but they don’t, between 24 and 48 hours, says Hannah. However, the benefits of the LED light therapy will continue with regular treatments.
The Swinton Country Club & Spa has a special offer for readers who want to try out the OSKIA Signature Nutri-Glow Facial with LED treatment. Book five 60-minute Signature Nutri-Glow Facials for £600 and receive the sixth treatment free – a saving of £120. Offer is subject to availability; terms and conditions apply. For more information about the Swinton Country Club & Spa or to make a booking, visit swintonestate. com/countryclubandspa or call 01765 680950.
Better hearing starts at Hear & Now
We are an independent family run hearing clinic and the Winner of Hearing Care Centre of the Year 2023 – North Yorkshire Call us for all your hearing needs!
• Ear wax removal
• Hearing assessment
• FREE hearing aid trials
• Latest hearing solutions
• Tinnitus assessment & therapies
8 Queen Street, Ripon, North Yorkshire HG4 1ED info@hearandnowonline.co.uk www.hearandnowonline.co.uk
The Energy Enhancement System is a powerful healing method that recharges and reinvigorates the body.
Clinical trials have proven the EE system boosts cell regeneration and strengthens the immune system, resulting in:
Increased energy and wellbeing
Improved sleep and mood elevation
Pain relief and improved skin conditions
Faster recovery from injury or surgery
To book your session, please visit harmonicresonanceees.co.uk Tel: 07562 948158
Are you feeling out of touch with yourself or imbalanced either physically, emotionally or spiritually? A truly holistic treatment may be exactly what you are needing.
Lulu
Ferrand, RCST
Craniosacral Therapy (Adults and Children)
Reiki
Spiritual Mentorship
Spiritual House Cleansing Group Workshops
To learn more or book your appointment visit: www.tanfieldwellness.co.uk or contact Lulu on 07887 506163
skinhealthandmind_byfiona
SKIN HEALTH AND MIND
Skin Health and Mind treats a variety of skin conditions that the NHS no longer treat.
We offer affordable, totally non-invasive treatments for many skin conditions, including age spots, milia, broken capillaries, moles, warts, cysts, skin tags and many other blemishes.
All procedures performed by Fiona, a highly qualified skin specialist and aesthetician with 35 years’ experience.
To make an enquiry or appointment, contact Fiona. Call or text 07867 960162
Email: skinhealthandmind@gmail.com
SUPERIOR SKINCARE
Nowadays the NHS no longer treats skin conditions that are deemed to be cosmetic. Fortunately, though, there are other options available if you have minor skin problems and want to improve your appearance.
Fiona Vipond of Skin Health & Mind in Ripon specialises in professional, affordable, safe, effective and totally non-invasive cosmetic procedures. She has worked in the skincare industry for 35 years and is fully insured by the British Association of Beauty Therapy & Cosmetology.
Amongst the many skin conditions that Fiona can help with are warts, moles, age spots, blood spots, broken capillaries, sebaceous cysts and xanthelasma. skinhealthandmind.com
Live Well Health and wellbeing
HEAR NOW
Hearing problems can seriously affect the quality of your life – and even increase your chances of developing dementia. So, if you are experiencing hearing issues, it’s vital to have your hearing investigated without delay.
Hear & Now is an independent family-run hearing care centre in Ripon. It has won a number of awards, including North Yorkshire Hearing Care Centre of the Year 2023.
The business specialises in hearing assessments, hearing aids, tinnitus management, ear wax removal and ear protection, offering a friendly, personalised, one-toone customer experience. It works directly with all the major hearing aid manufacturers and is committed to a straightforward, fair and transparent pricing policy. hearandnowonline.co.uk
BACK IN BALANCE
At Tanfield Wellness, Craniosacral Therapy practitioner Lulu Ferrand deals with adults and children suffering from a wide range of physical and emotional complaints. She specialises in stress and trauma release.
Craniosacral Therapy (CST) is a holistic therapy that can be suitable for conditions such as anxiety, panic attacks, neck and back pain, irritable bowel, fibromyalgia and migraines. It’s a gentle treatment that involves the practitioner using light touch to encourage the body to self-regulate, self-heal and restore its own natural balance.
Lulu also offers Distance CST Healing, and is a Reiki Level 2 Practitioner with many years’ experience. tanfieldwellness.co.uk
Join us for a Wim Hof Method retreat at Swinton Bivouac on the Swinton Estate. Wim Hof’s foundations are built on the ‘three-pillar method’ of breathing, cold exposure and positive mindset. This two-night wellness retreat will help you to learn, or become better practised in the Wim Hof Method – helping you unlock a host of benefits, including increased energy, better sleep, stronger immune system and reduced stress levels.
Wellness Spa Days
Dates throughout autumn
Choose from a range of wellness spa days to relax both mind and body at Swinton Country Club – from peaceful yoga and forest bathing, to sound bathing and reiki drumming. The Spa Day experiences include a two-course lunch in the Terrace Restaurant and Bar, plus two hours’ access to the facilities at Swinton Country Club.
Autumn Cookery Courses
Dates throughout autumn
For mini chefs and grown-ups alike! Brush up on your cookery skills with either a half or full day’s cookery masterclass, led by our talented Swinton Estate chefs. Choose between a myriad of fabulous courses, from French brasserie and Middle Eastern cuisine to artisan bread-making and our everpopular Seasonal Dinner Parties course.
Game Week
Monday 4th - Sunday 10th November
A celebration of all that is great about game. Great British Game Week is an annual celebration of all that is great about British game. Swinton Estate has a week full of game-focused menus, events and activities to enjoy. From the opulent Gala Lunch at Samuel’s Restaurant to the Chef’s Table by Josh Barnes, Terrace Game Lunch Menu, Wood-fired Game Pizzas, and much more.
Game Week Gala Lunch
Monday 4th November
Hosted in Swinton Estate’s fine-dining Samuel’s Restaurant by the Earl of Swinton, in celebration of the Great British Game Week, a delectable three-course game lunch, with accompanying glass of wine. Pre-booking essential: £35 per person.
Game Week Chef’s Table by Josh Barnes
Wednesday 6th - Friday 8th November
A celebration of game in true Swinton splendour, Josh and his team bring seasonal produce from our adjacent walled garden and 20,000-acre estate to life with exceptional cooking techniques, producing an eight-course tasting menu in this intimate fine-dining experience. Pre-booking essential.
Himalayan Garden & Sculpture Park
The Hutts, Grewelthorpe, Ripon, HG4 3DA himalayangarden.com
Fungus Forays
Thursday 26th
September and Sunday 6th October
11am – 12.30pm
Take a guided foray with our expert around the garden looking for all kinds of different fungi, with some more unusual ones to discover. Find out which are safe to eat! £5 per person, plus normal garden entry. Places limited. Booking essential. email: info@himalayangarden.com
Autumn Harvest Lunch and Colour Walk
Thursday 10th October, 11am - 2pm
Join us for an autumn colour walk of the garden with our garden team, looking at and learning about the plants that create fiery autumn colours. Once you’ve worked up an appetite, meet our chef, who has been creating a special harvest lunch for you. £35 per person (£25 season ticket holders). Places limited. Booking essential. email: info@himalayangarden.com
Botanical Illustrations Workshop
Tuesday 22nd - Thursday 24th October, 10am - 4pm
Join award-winning illustrator Bridget Gillespie on this 3-day Botanical Illustrations workshop with individual tuition covering drawing, composition and watercolour techniques. Topics will include observation, drawing, creating form and mixing watercolours, all inspired from walking around the garden. Suitable for complete beginners to intermediate painters. Materials are not included, but a list is provided of all items you will need. £200 per person. Places limited. Booking essential. email: info@himalayangarden.com
October Half-Term Fun - Bonkers Conkers and Mushroom Detectives
Saturday 26th October – Sunday 3rd November, 10am – 3pm
Go on a hunt for conkers and acorns and find the friendly fungi! Normal garden entry applies.
Yore Mill Craft Shop and Gallery
Church Bank, Aysgarth, DL8 3SR 01969 662829
yoremillcraftshopandgallery.co.uk
Atmosphere, Rhythm and Light. An exhibition of new work by Nicole Dickinson
Saturday 31st August – Thursday 31st October 2024
Nicole’s inspiration comes from her love of nature. She is especially attracted to the rugged countryside and coastline of the North of England where she lives. Her paintings depict moods and atmospheres created by the ever-changing English weather. She is fascinated by the sky and its atmospheric influence on the landscape, especially moorland and its weather-beaten trees. Her aim is to communicate the constant and often dramatic movement of clouds created by strong winds. Stormy and grey skies are her favourites. She especially likes walking on the moors in all weathers with her camera and sketchbook, then painting intuitively in her studio. Her main objective is to translate her emotional response to a moment in time. Her landscape paintings are mainly semiabstract. She prefers to create works that are more suggestive than purely descriptive. The intention is to let the viewers connect with her work through their own moods and memories.
Venue: The Oak Room, Thornborough Hall, Leyburn, DL8 5AB
Booking online for all courses. info@rosemaryandtwine.co.uk
Autumn Workshops
Autumn Vase Arrangement
Saturday 12th October, 2pm
Have you always wanted to learn how to arrange flowers to optimise their vase life and make the most of beautiful British blooms? Then this is the ideal afternoon for you. Amy has 18 years’ experience in floristry and will teach you all her tips and expertise. All materials and refreshments provided. £45pp.
Autumn Wreath Class
Saturday 12th October, 7pm
Wreaths are so on trend all year round. Learn how to make a stunning autumn wreath with fabulous textures from foraged and dried materials. A lovely sociable evening to get creative. All materials and refreshments provided. £45pp.
Christmas Workshops
Christmas Wreath Making
Sunday 1st December 2pm, Monday 2nd
December 10am, Friday 6th December 7pm, Saturday 7th December 10am
Come along and learn how to make a beautiful Christmas wreath to adorn your door. A great way to get into the Christmas spirit. Bring a friend or come along on your own and make some new ones. All materials and refreshments provided. £45pp.
Kiplin Hall & Gardens
Near Scorton, Richmond, DL10 6AT
01748 818178 kiplinhall.co.uk
Open 6 days a week (closed on Thursdays)
Buckets of Fun Autumn Half Term
Friday 25th October - Tuesday 5th November 10am - 5pm
Discover buckets of fun activities hiding in the grounds of Kiplin this autumn. Play games, explore trails, learn, and laugh as a family in the fresh air. Kiplin’s buckets of fun will be placed in the grounds and gardens for you to find, filled with games and ideas to help you and your family enjoy your time at Kiplin. The contents have been designed to encourage children and adults to talk, play and work together. Kiplin was once a family home full of joy, music and laughter. As a museum today we invite visitors to bring life and love back into this cherished home. Fungi Finder – Leaf Spotter – Bird Watching and more. Standard admission applies.
37th Masham Sheep Fair
28th – 29th September from 10am
Masham boasts one of the largest and finest market squares in England. The popular fair not only raises money for charity but also fills the town with fun and entertainment. Events include an actionpacked programme from sheep showing, craft market, fleece stalls, hand bell ringers, sheep dog demonstrations, art exhibitions and much more. Further details from Mrs Susan Cunliffe-Listersusancunliffelister@icloud.com
Entry forms from Broadley’s, 3-5 Market Place, Masham, Ripon, North Yorkshire, HG4 4DZ. All proceeds go to Yorkshire charities.
ORKSHIRE BEER EXPERIENCE
LOCATED IN THE HEART OF MASHAM
BREWERY TOURS BAA...R & KITCHEN SHEEPY SHOP
Want to know more? Join one of our famous brewery tours! Our passionate tour guides know Black Sheep inside and out, and will talk you through the history and art of brewing whilst shepherding you through our unique brewhouse. Naturally, the tour ends at the bar for a tasting of our range!
TO BOOK A TOUR WITH US, EITHER GIVE US A CALL OR VISIT THE BREWERY AHEAD OF TIME.
Brewery tours can not be booked via our website.
There’s no better place to drink our beer than direct from the source! Naturally we serve the full range of Black Sheep cask, keg and bottled beers, ciders and spirits!
While you’re here, you might as well stock up! Our shop features:
Grab a table and choose from our diverse menu of locally-sourced Yorkshire pub classics – a few of which feature our beer! Our menu features something for everyone, and as you might have guessed, all pairs excellently with our beer range!
Wensleydale Railway
Leeming Bar, North Yorkshire DL7 9AR 01677 425805 wensleydale-railway.co.uk
Autumnal Tea Train
Sunday 20 October at 2.30pm
Escape the autumn chill with our afternoon tea, served on delicate vintage china with unlimited tea and coffee. Your experience will begin with a glass of prosecco upon arrival, and then all you need to do is sit back and enjoy a scenic journey through the Yorkshire Dales whilst being served delicious food at your table in one of our heritage carriages. The heritage diesel-hauled train leaves Leeming Bar on Sunday 20 October at 2.30 and heads off to Leyburn. The journey lasts around two hours. £45. Booking essential.
The Saddle Room
Tupgill Park Stables, Coverham, Leyburn, DL8 4TJ thesaddleroom.co.uk
Charlotte Tilbury Masterclass
Sunday 6th October 11.30am
Charlotte Tilbury artists based in the prestigious Harvey Nichols in Leeds will talk you through all the tips and tricks for the perfect Charlotte Tilbury look. Afterwards you can enjoy a sumptuous 2-course lunch. Be ready to shop their iconic products before you head home as £35 of your ticket is redeemable against merchandise on the day.
Fabulous darlings! 11.30am arrival.
Booking essential thesaddleroom.co.uk
£65.00
The Northern Antiques Fair
The Garden Rooms at Tennants, Harmby Road, Leyburn, North Yorkshire DL8 5SG
Thursday 26th – Sunday 29th September
With an inspiring line-up of specialist antiques dealers, The Northern Antiques Fair is to be held at The Garden Rooms at Tennants, Leyburn, North Yorkshire DL8 5SG for the fourth time from Thursday 26th to Sunday 29th September 2024. Particular highlights include drawings by Harold Riley (19342023) of L S Lowry, a friend since his student days; a hugely decorative Windsor chair; a Parkinson & Frodsham carriage clock; a pair of plaster angel wall-mounted plaques originally owned by the 6th Duke of Devonshire; an incredibly rare map of the United Kingdom by Dutch cartographer Johannes Blaeu from 1659; and much more. This prestigious event has been running since 1951, firstly in Harrogate and for the last three years at The Garden Rooms at Tennants. The fair has established a very loyal following over the years with many happy returning exhibitors as well as a sprinkling of new faces, namely Peter Bunting Antiques from Derbyshire and Rastall Art from the Cotswolds. Dealers based in the North of England take advantage of the fair having a national reputation while attracting visitors from far and wide, including Carnes Fine Art, Howell 1870, and Solo Antiques from Lancashire, and Ellis Fine Art, Reed Fine Art, Hispanic Antiques, Mark Buckley Antiques, and Walker Galleries from Yorkshire as well as Highland Antiques and Billy Rae from Scotland.
Your family run Fine Food and Wine Emporium
We offer stress free access to a vast range of different products and mouth-watering 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
• An extensive choice of artisan and mainstream cheeses from around the world
•A range of ready meals created by our butchers
• An unrivalled selection of worldwide wines and spirits
• Beer and spirits from craft breweries and distillers
……….and there is so much more in store. Our famous store on Leyburn Market Place has evolved over 150 years and 5 generations of Campbell’s to offer
• National and international delicacies on a rst-class delicatessen counter
Dedicate a tree today and support the Yorkshire Dales for years to come.
YDMT.ORG/TREE-GIFTS
❖ VISIT Come and see us for works by the finest local and regional artists and makers.
❖ STAY We have fabulous accommodation overlooking Aysgarth Falls.
❖ CREATE We have a range of exciting art classes.
❖ GAZE We are a dark-sky friendly business involved in astronomical events.
An immaculate and recently updated two-bedroom, double fronted cottage situated around the village green.
Guide Price: £299,950
MOWBRAY COTTAGE, APPLETON WISKE
A deceptively spacious and modernised cottage with two double bedrooms and loft storage in an accessible village location.
Guide Price £255,000
23 COLLEGE LANE, MASHAM
A stunning Grade II listed cottage with two double bedrooms in the centre of Masham. An ideal bolt hole.
Guide Price: £250,000 - £275,000
2 ST JOSEPHS MEWS, AYSGARTH
A two bedroom Grade II listed cottage adjacent to the River Ure with patio and allocated parking.
Guide Price: £265,000
RIVERSONG, AYSGARTH
A Grade II listed holiday let with two bedrooms situated close to Aysgarth Falls.
Guide Price: £250,000
THE OLD SHOP, REDMIRE
A charming and deceptively spacious one bedroom cottage with small courtyard in a popular village.
Offers In Excess of £195,000
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ESTATE PLANNING
• Wills and probate
• Estate administration
• Powers of attorney
• Care home fees
• Tax planning
• Estate disputes
PROPERTY & RURAL LAW
• Property sales & purchases
• Landlord and tenants matters
• Agricultural land
• Leases and tenancies
• Rights of way
• Sporting rights & purchases
• Wind farms
FAMILY
• Adoption
• Separation & divorce
• Contact with children or grandchildren
• Civil partnership dissolution
To Dine For
Great places to eat and stay in the beautiful Yorkshire Dales
The Old Deanery Ripon
Nestled within the enchanting town of Ripon, The Old Deanery stands as a magnificent Jacobean mansion, housing Yorkshire’s newest restaurant destination. The Old Deanery has opened its doors as an exclusive dining experience, with renowned chef Adam Jackson at the helm. The restaurant promises the pinnacle of culinary artistry, where fine dining becomes an exquisite journey through flavours.
theolddeanery.co.uk 01765 600003
Tennants Garden Rooms
Leyburn
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 in a comfortable and relaxed environment.
tennantsgardenrooms.com 01969 621146
Stone House Hotel Sedbusk
This beautiful country house near Hawes in Wensleydale serves delicious, locally sourced dishes with oodles of flair. Visitors are welcomed daily for evening dining in the hotel’s intimate restaurant, or for lunch, afternoon tea, coffee and cakes, and drinks in the newly refurbished bar and Oak Room. Discover for yourself why Stone House is considered the hidden gem of Wensleydale.
stonehousehotel.co.uk 01969 667571
The White Bear Masham
The White Bear’s talented chefs use locally sourced ingredients to create delicious seasonal dishes, and there’s an extensive wine list to complement the menu. You can enjoy your meal in the charming dining room or the traditional bar, with open fires creating a cosy atmosphere throughout.
whitebearmasham.co.uk 01765 689319
The Black Sheep Brewery Masham
Nowt fresher than a pint brewed 20 metres from the bar! Sample our award-winning range alongside our delicious menu of home-cooked pub classics. You can also see where the magic happens on a brewery tour and pick up takeaway beers and gifts from our ‘Sheepy’ shop. blacksheepbrewery.com 01765 680101
Swinton Estate Masham
From the award-winning, fine-dining experience in the grandeur of Samuel’s Restaurant to the more relaxed AA Rosette Terrace Restaurant and Bar, 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. swintonestate.com 01765 680900
The Saddle Room Coverdale
Grand honest food cooked to perfection, all locally sourced and freshly prepared. Situated on the Tupgill Park Estate near Middleham in the heart of the Dales, the Saddle Room also has nine bed and breakfast units, seven cottages and a wedding venue that will seat 120 people. thesaddleroom.co.uk 01969 640596
The Sandpiper Inn Leyburn
Sample award-winning chef Jonathan Harrison’s unique take on modern British cooking in The Sandpiper’s 40-seater restaurant or the cosy traditional bar serving local ales, fine wines and an extensive range of whiskies. There are two tasteful boutique-style en-suite doubles for overnight guests. sandpiperinn.co.uk 01969 622206
