WINTER 2023 FREE
HOME & GARDEN
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LIFESTYLE
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WILDLIFE
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FOOD & DRINK
Air Show
Starlings’ spectacular flying displays
Early Risers
Brilliant bulbs for spring colour
LOVE LOCAL
Celebrating Yorkshire’s finest produce
PUB GRUB PERFECTION
Tom Kerridge’s mouthwatering menu
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CONTENTS Winter 2023
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9
LIFESTYLE
Inspiring ideas for your home and garden.
16 WINTER IN THE WILD
Even during the coldest months, there’s still plenty of wildlife to be seen here in the Dales.
22 FLYING FORM
Don’t miss the starlings’ spectacular show this winter, says Brian Pike.
28 LET’S GROW
It’s time to start thinking about next year’s crops, says Adam Appleyard.
35 GARDEN NOTES
Garden news, products and advice for the new season ahead.
40 EARLY RISERS
Brian Pike celebrates six plants that bloom before winter loses its grip.
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49 FOOD NOTES
Food news, events and fabulous seasonal, local produce.
22 54
T HE DISCERNING DINER Claudia Blake visits The Blue Lion at East Witton.
60 PUB GRUB PERFECTION A mouthwatering menu from Tom Kerridge.
68 FROM FARM TO FORK
Classic dishes championing local produce from Rebecca Seal and Tim Wilson, founder of The Ginger Pig.
76 TIME AND TIDE
60
Celebrated chef Emily Scott shares some recipes from her kitchen by the sea.
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82 C HOC TACTICS
Kathryn Cuthbertson has cooked for royalty and celebrities worldwide. Here she shares some recipes that showcase her talents.
88 S PECTACULAR SPREADS
These easy pâtés make for a stylish starter or a simple snack over the festive season.
94 IN BUSINESS
Bespoke tailor Richard Jupp shares his tips on choosing a suit and dressing for your body shape.
98 C OLLECTED WORKS
Sparkling Victorian insect jewellery is now highly collectable, says Sarah Hardy.
103 GORGEOUS GETAWAYS
Whether you’re a nervous flyer or you’re looking for a more relaxed holiday, cruising is an excellent option.
108 DALES DIARY
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A guide to local events compiled by Liz Hanson.
128 TO DINE FOR
Great places to eat and stay in the Dales.
WINTER 2023 FREE
HOME & GARDEN
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LIFESTYLE
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WILDLIFE
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82
FOOD & DRINK
Air Show
Starlings’ spectacular flying displays
Early Risers
Brilliant bulbs for spring colour
LOVE LOCAL
Celebrating Yorkshire’s finest produce
PUB GRUB PERFECTION
Tom Kerridge’s mouthwatering menu
Cover image © Ben Hall
EDITOR Sue Gillman DEPUTY EDITOR Brian Pike PRODUCTION Claudia Blake ADVERTISING Sue Gillman ART EDITOR Stefan Suchomski PROOF READER Steph Morgan PROPRIETOR Sue Gillman CONTRIBUTORS Adam Appleyard, Claudia Blake, Kathryn Cuthbertson, Liz Hanson, Sarah Hardy, Richard Jupp, Tom Kerridge, Brian Pike, Ryland Peters & Small, Emily Scott, Rebecca Seal, Tim Wilson. Dales Life m. 07970 739119 e. sue@daleslife.com www.daleslife.com Opinions or statements expressed in this magazine are those of the individual and not necessarily those of Dales Life.
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BESPOKE TAILORS
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Dales Life | WINTER 2023 |
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Welcome 68
Winter is one of the best times of year to watch the local wildlife, and here in North Yorkshire there’s certainly no shortage of fascinating sights to be seen. On page 16 you’ll find a selection of enchanting images of some of the wildlife you may be lucky enough to spot, along with tips about which nature reserves to head for. And on page 22 you can read about the astonishing and beautiful phenomenon of starling ‘murmurations’, in which thousands of birds swoop and dive with pinpoint precision. With Christmas looming we make no apology for focusing firmly on food. We have some spectacular recipes from one of the nation’s favourite chefs, Tom Kerridge, on page 60. And there’s masses more fine dining in this issue, including fabulous festive pâtés, recipes from Emily Scott and some classics from The Ginger Pig on page 68. But don’t let all the gorgeous food distract you from your garden. On page 40 we look at some of the delightful early-flowering bulbs that bring colour to the borders from now until spring. Meanwhile on page 28 we share some advice about growing delicious veggies for the coming year – and no, it’s definitely not too early to make a start! Finally, then, a huge thank-you to our advertisers for supporting us during the past year and making it possible for us to bring you such a high-quality magazine. Here’s wishing them – and of course you, our loyal readers – all the very best for the festive season and a happy and prosperous 2024.
Sue Gillman Editor @DALES_LIFE
@DALES.LIFE.MAGAZINE Dales Life | WINTER 2023 |
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| WINTER 2023 | Dales Life
lifestyle
inspiring ideas for your home and garden 1
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2 1. Showstopping Ganache paint colour from Little Greene, Milners of Leyburn, milnersofleyburn.co.uk 2. F ine bone china ‘Sledgehog’ mug from a selection at Dovetail Interiors, Bedale, dovetailinteriors.co.uk 3. Gold leaf resin bowl on pedestal, Mainsgill Farm Shop, near Richmond, mainsgillfarm.co.uk 4. C hristmas Stags tableware by Sophie Allport, Dovetail Interiors, Bedale, dovetailinteriors.co.uk 5. Orange and Cinnamon scented candle, Rosemary and Twine, Leyburn, rosemaryandtwine.co.uk
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6. F estive wreath by Gisela Graham from a range at Mainsgill Farm Shop, near Richmond, mainsgillfarm.co.uk Dales Life | WINTER 2023 |
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Luxurious soft furnishings and gifts using vintage textiles Saving the planet, one curtain at a time
Commissions taken for alterations and remakes of curtains, blinds, chairs and cushions.
Sara Baldwin-Cole
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Flowers for the discerning.
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Newstead’s, High Street, Leyburn, DL8 5AQ. Telephone 01969 368006 info@rosemaryandtwineflowers.co.uk www.rosemaryandtwine.co.uk
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lifestyle
inspiring ideas for your home and garden 1
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1. C harming Disney ‘Hundred Acre Wood’ fabric by Sanderson, Bear Cottage Interiors, Hawes, bearcottageinteriors.com 2. China mug by Morris & Co. from a range at Dovetail Interiors, Bedale, dovetailinteriors.co.uk 3. Hand-painted Christmas card by Hannah Green, hannahlgreen.co.uk 4. F olk Rosehip jug by Emma Bridgewater, Mainsgill Farm Shop, near Richmond, mainsgillfarm.co.uk 5. Christmas geese decorations from a selection at Mainsgill Farm Shop, near Richmond, mainsgillfarm.co.uk 6. Holly and Ivy Christmas stocking by Catherine Jane, catherinejanedesigns.co.uk Dales Life | WINTER 2023 |
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lifestyle
inspiring ideas for your home and garden 1
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1. L uxurious fabric from Colefax and Fowler’s Marius collection, emmabrowninteriors.com 2. L imited-edition Wrendale bauble from a range at Dovetail Interiors, Bedale, dovetailinteriors.co.uk 3. Emma Bridgewater Christmas Poinsettia half pint mug, Mainsgill Farm Shop, near Richmond, mainsgillfarm.co.uk 4. Mistletoe tableware collection by Sophie Conran for Portmeirion, Dovetail Interiors, Bedale, dovetailinteriors.co.uk 5. Vintage cushion from a range at Atrium Vintage, atriumvintage@outlook.com 6. Midhurst chair in V&A Brompton Collection fabric from Sofas & Stuff, Harrogate, sofasandstuff.com Dales Life | WINTER 2023 |
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Be Inspired
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| WINTER 2023 | Dales Life
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lifestyle
homes and interiors
Enchanting fabric from the new Sherwood Collection by Ashley Wilde. Inspired by the English countryside this versatile collection is perfect for curtains, Roman blinds and accessories. See it at Dovetail Interiors, Bedale, dovetailinteriors.co.uk Dales Life | WINTER 2023 |
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Winter in the Wild From the vivid electric blue kingfisher to the graceful whooper swan, there’s still plenty of wildlife to be seen to brighten up the cold months ahead
WHOOPER SWAN The whooper swan is one of the many wintervisiting birds that call in at Nosterfield Nature Reserve near West Tanfield.
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KINGFISHER Patient visitors to the hides at Ripon City Wetlands nature reserve are often rewarded with a fine view of these gemlike little birds. Dales Life | WINTER 2023 |
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OTTER Otters are often spotted hunting amongst the reed beds at Ripon City Wetlands nature reserve.
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BARN OWL Barn owls prey on mice, voles and shrews in the richly varied terrain of Catterick’s Foxglove Covert nature reserve.
GOLDENEYE DUCK Staveley Nature Reserve, just a short drive from the A1M, is a good place to watch these handsome overwintering divers.
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BROWN HARE Now that summer’s tall grasses have died back and the fields are bare it’s easier to spot the elusive brown hare.
RED FOX Foxes are most often seen at dawn or dusk. They can be found in most rural habitats – and, increasingly, towns and cities.
RED SQUIRREL Red squirrels have vanished from most of England, but can still be seen on the Snaizeholme Red Squirrel Trail near Hawes.
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Flying Form Don’t miss the starlings’ spectacular show this winter, says Brian Pike
It’s the world’s best display of synchronised flying. And if you’re lucky enough to be at the right spot on a winter’s evening you can see it happening right here in North Yorkshire.
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Murmuration of starlings at dusk Dales Life | WINTER 2023 |
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dense flock of thousands of starlings will wheel back and forth in the last glimmers of the setting sun, changing direction in unison with pinpoint precision. How do the individuals in these hordes know exactly when, and which way, to turn? Scientists still aren’t entirely sure. But somehow they manage to perform their acrobatic feats without ever colliding or going astray. And if you’re close enough you’ll hear them in action too: a mighty whoosh as thousands of wings slice through the chilly air. Finally, at some unspoken signal, the cloud of starlings will funnel down towards a choice roosting spot – a particular stand of trees, reed bed or group of buildings where they will engage in a few minutes of deafening chatter before they decide to turn in for the night.
Location, location These amazing aerial displays are known as ‘murmurations’, and starlings are the only kind of bird known to perform them. Murmurations only occur in winter, mostly between December and February. This is when the number of starlings in the UK is at its peak, as our resident birds are joined by visitors from North East Europe. Once winter loosens its grip the incomers will head back to their summer feeding and breeding grounds, and the murmurations will cease. Murmurations are centred on particular roosting sites, and these can change from year to year. Where the starlings will choose as their nighttime quarters in winter 2023–24 is anyone’s guess, but in past years there have been impressive murmurations in and around Catterick, Barton, Asenby and Topcliffe, and at Nosterfield (West Tanfield) and Quarry Moor (Ripon) nature reserves. You may have spotted a geographical pattern here. Starlings are attracted to open arable land, so you’re likely to find them in the Vale of York/A1 corridor rather than in the upland pastures of the mid and upper Dales or North York Moors. City centres too were once popular roosting sites for these gregarious birds. In London’s Leicester Square they used to outnumber cinema-goers on a winter’s evening as late as the early 1980s. 24
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However, municipal authorities generally took a dim view of the noise and mess, and anti-starling measures have long since driven starlings from many of their former urban haunts. What’s more, the number of starlings in the UK has plummeted over the last 30 years, with populations falling by more than a half. This is probably due in large part to pesticides and environmental pollutants harming both the birds themselves and the soil-living invertebrates on which they feed. So although starlings still gather in their thousands in rural and semi-rural areas, that doesn’t necessarily mean their long-term prospects are rosy.
Magnificent mimics Fascinating though murmurations are, starlings have more to offer the birdwatcher than just their showy aerial exploits. Starlings are surprisingly good mimics, and mixed in with a rapid torrent of clicks and chirps they will broadcast an apparently random assortment of meticulously copied ‘found’ sounds. These stolen snippets can include fragments of other birds’ songs, along with snatches of human speech and man-made environmental noises. I have heard starlings give excellent renditions of phone ringtones, vehiclereversing warnings and even the plangent whine of a distant chainsaw!
OPPOSITE Adult starling on pear branch TOP Starling feeding blueberries to chick BOTTOM LEFT Flock of starlings eating apples BOTTOM RIGHT Starlings taking a bath during winter
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In part at least it’s an important factor in their courtship routine. When choosing a partner, females tend to opt for males with an especially impressive repertoire of sounds. Once paired, starlings normally raise a single brood in a year. In April the female will lay 4–5 sky-blue eggs in a nest that the male has constructed in a hole in a tree or a cavity in a building. The female does the lion’s share of incubating the eggs, but both parents will feed the growing hatchlings on insects and spiders. The youngsters leave the nest after three weeks or so, but the parents continue to feed them for a week or two after that. Starlings are frequent visitors to bird feeders during winter. Not all homeowners approve of this, given that they are quarrelsome and tend to displace smaller, less aggressive songbirds. Starling-proof feeders are available, but there’s room for compromise here, and increasingly bird-lovers are putting out both ‘protected’ and ‘unprotected’ feeders to give the widest possible variety of species the chance of a slapup feast during the harshest season of the year. 26
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ABOVE Starling formation at sunset BELOW Newborn starling chicks
Bright, dynamic portraits and animal artwork from the heart of North Yorkshire shop online www.vickidavidson.com hello@vickidavidson.com
Dales Life | WINTER 2023 |
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LET’S GROW It’s time to start thinking about the coming year’s crops, says Adam Appleyard
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he winter months aren’t ideal for pottering in the garden, but canny gardeners know that spending an hour or two indoors planning can mean bigger and better harvests in the year ahead. There are some vegetables that can usefully be sown as early as February – and of course to be ready to do that you’ll need to start poring over seed catalogues soon after the Christmas festivities have drawn to a close. Three crops that will definitely benefit from a bit of forward thinking and early action are sweet peppers, turnips and cucumbers, so let’s look at each of them in turn.
SWEET PEPPERS Sweet peppers are easy to grow if you have a greenhouse, conservatory, polytunnel or large cold frame. They don’t take up much space, and once the fruits start to develop – which will be from midsummer onwards – they’ll add a splash of vibrant colour to your growing space. There are dozens of different cultivars, and the fruit they produce range in colour from greens and yellows through oranges and reds to deep blackish purples. For inspiration, check out the excellent selections at realseeds.co.uk or nickys-nursery.co.uk. Pepper seeds need a temperature of around 20°C to germinate, so if you don’t have a reliably warm windowsill it’s a good idea to invest in a small heated propagator. Basic models can be bought for around £20. Like all capsicums, peppers need a lengthy growing season, so sow your seeds into moist compost from February to mid-March. If you don’t have a propagator, cover your seed tray with a plastic bag to keep the warmth and moisture in. Once the seeds have germinated, remove your seedlings from the propagator or remove the plastic bag from your seed tray and keep the seedlings at a temperature of 16–18°C. When your seedlings have developed their first pair of true leaves, transplant each one to an individual pot, and continue to pot them along as they grow larger. Move them to a greenhouse, polytunnel or cold frame when you’re confident that the temperature there won’t drop much below 15°C. Spray with a mister on hot, dry days. Pinch out the growing tips when the plants are 30cm high, and feed weekly with a high-potassium liquid fertiliser – a tomato feed is ideal – once flowering has started. 30
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TURNIPS Turnips are an excellent source of vitamin C, and eaten young they have a fresh, sweet and delicate taste. You can sow early varieties such as ‘Purple Top Milan’ and ‘Tokyo Cross’ directly in place as early as February providing you protect the sowing area with cloches. Sow seeds approximately 1cm deep, in rows 30cm apart. Keep them well watered during dry periods and they’ll be ready to harvest in summer. Lift your early turnips when they’re no bigger than a golf ball and enjoy them raw in a salad or sliced with dips. They are also delicious roasted or grilled with a dash of olive oil. Don’t leave them to grow larger or they will get woody. Sow maincrop turnips such as ‘Golden Ball’, ‘Petrowski’ or ‘Giant Limousin’ from July to midAugust for autumn harvesting. You can turn them into nutritious autumn and winter soups or serve them alongside hearty roasts. Maincrop turnips will store well if you leave them in the ground, providing the soil is well drained and doesn’t freeze. Alternatively, dig them up, wash and dry them, and store them somewhere super-cool such as the vegetable crisper drawer of your refrigerator.
Sweet peppers are easy to grow if you have a greenhouse, conservatory, polytunnel or large cold frame
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CUCUMBERS The cucumbers you grow yourself won’t necessarily look like the dark green truncheons that you see in the supermarkets, but they’ll definitely taste a lot better. Some folk prefer to grow cucumbers in a greenhouse, but if you choose the right variety they will also happily grow outdoors in a sheltered, sunny spot once the risk of frost is over. I’ve had excellent results outdoors with the sweet and crunchy 15-cm-long ‘Delistar’, the 10-cm-long ‘Miniature White’, and ‘Crystal Lemon’, a small cucumber that – as the name suggests – is the size and colour of a lemon. Cucumber seeds germinate very reliably, so sow them one per pot on a sunny windowsill or in a heated propagator from March onwards. Plant your young plants out from mid-June onwards. It’s also possible to sow cucumbers directly in place from June onwards, providing you protect them with cloches. However, you may find that your seedlings are a target for hungry slugs and snails. Cucumbers are climbers by nature, and although you could just let them snake across the ground it makes more sense to save space and build them a ‘wigwam’ from sticks or canes. Water them little and often, and feed fortnightly with a general purpose feed. Harvest cucumbers promptly – it’s best to err on the early side – to prevent them turning bitter. 32
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garden notes News, products and advice for the new season
S E AS O N A L S E N SAT I O N Helleborus niger True to its common name, Helleborus niger – the Christmas rose – often flowers during the festive season, and sometimes even earlier. Its large, snow-white flowers contrast well with its leathery, dark green leaves, which persist throughout most of the year. Like all hellebores, the Christmas rose is a woodland plant that grows best in rich, moist soil in partial shade. You can find Helleborus niger, and a selection of other hellebores, at Braithwaites, Leeming Bar (braithwaitesnursery.co.uk).
DIG DEEP
Whether it’s working poor soil or transplanting a tree or shrub, you’ll get the job done a lot quicker and more easily with a sturdy, super-sharp spade. This RHS-endorsed Groundbreaker spade from Burgon & Ball (burgonandball.com) will push aside stones and slice through woody roots with ease – potentially saving you an aching back in the process.
SOW LETTUCE You can enjoy fresh salad leaves all through winter by growing lettuce on a sunny windowsill. If you don’t have a suitable windowsill, consider investing in an inexpensive tabletop LED grow light. Loose-leaf type lettuces are the best choice for indoor growing: ‘Salad Bowl’, ‘Black Seeded Simpson’ and ‘Lollo Rosso’ should all do well.
CLEMATIS CHOP
Mid-to-late winter is the time to prune summer-flowering clematis. Large-bloomed, Juneflowering types just need a light trim. July- and August-flowering clematis such as C. viticella, C. jackmanii and C. tangutica should be cut back to around 30cm above ground level, just above a pair of healthy buds; this will stop them getting leggy and bare at the base.
SLEEPING DRAGON Dracaena marginata, the Dragon Tree, is a popular houseplant that will survive winter in centrally-heated environments better than most. Be aware, though, that to keep Dracaena healthy at this time of year it must only be watered very sparingly – once every three weeks at most. And be sure to use rainwater; fluoridated tap water will turn the leaf tips brown. Dales Life | WINTER 2023 |
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Hardy Heathers
CLEAR THE DECKS! Thinking of installing timber decking? Winter is the perfect time to do it. Get the job done now and your new-look garden will be ready to enjoy just as soon as the weather starts to warm up. Duffield Timber at Melmerby specialises in decking, and carries a comprehensive range of high-quality hardwoods, softwoods and composites. Check out their website, duffieldtimber.com, for handy tips on how to get started.
Winter-flowering heathers are ideal for bringing cheer to the garden during the darkest months of the year. They are especially useful in rockeries and containers, combining well with pansies, cyclamen, dwarf conifers and variegated ivies. Whilst many heathers require neutral to acidic soil, others, such as Erica carnea and Erica × darleyensis, will tolerate alkaline soil. If in doubt, check with staff at your local nursery.
Bargain Bulbs
Most gardeners buy and plant their tulip bulbs in autumn, which means that at this time of year retailers usually sell off surplus stock at substantial discounts. Fortunately, tulips fare just as well when planted in winter, or even early spring – so snap up those bargain bulbs now and plant them at your leisure!
Winter warmer Plenty of plants, both edible and ornamental, can be started off from seed as early as January or February. Many seeds, however, need a temperature boost to encourage them to germinate. And that’s where a heated propagator, like this one from Harrod Horticultural (harrodhorticultural.com), comes in handy, giving you a head start in the gardening year to come.
Grape expectations Early winter is the best time to prune grape vines. Leave the job too late and pruning cuts are prone to bleed sap and weaken the plant. Lop your vine back to a basic, minimal framework. Grape vines will only fruit on new growth and they are remarkably vigorous, so don’t be afraid to be radical. 36
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Traditional blacksmith in the heart of North Yorkshire From gates and railings to stairs, furniture and sculpture – we can create beautiful bespoke metalwork to enhance your home or business. We combine traditional craftsmanship with cutting-edge techniques and innovative design to bring your ideas to life. Take a look at our website for examples of our work, or call us to discuss your requirements.
ADAM CRANE BLACKSMITH Unit 2 The Sawmills, West Tanfield, Ripon, HG4 5JU 07788 116660 adam.crane@btconnect.com www.adamcrane.co.uk
The finest bespoke timber buildings are Castles At Castle Timber Buildings we make an incredible range of buildings including sheds, stable blocks, garages, garden rooms and summerhouses. All our designs are fully bespoke and made in the highest quality timber by our talented craftsmen here in Yorkshire.
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Winter Wonderland
Escape the winter blues and invest in your own hot tub! Hot tub soaking will rejuvenate and energise you. Please call us for further information or visit our showroom A Bigger Splash, Unit 6, Brompton Industrial Park, Station Road, Brompton-on-Swale, N. Yorkshire DL10 7SN 01748 812039 www.a-biggersplash.co.uk abiggersplash2@aol.com 38
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PRINTS CARDS GIFT WRAP
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Dales Life | WINTER 2023 |
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Early Risers
Brian Pike celebrates six plants prepared to bloom before winter loosens its grip on our gardens
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here’s a good chance you already have snowdrops growing somewhere in your garden. If you don’t, ask a neighbour to share theirs when they divide them – it’s a job that needs to be done every couple of years to stop clumps getting congested. But delightful though snowdrops are, you’re missing a trick if these are the only flowering plants that are showing their faces on your patch in late winter and early spring. There are plenty of other species that will bring a pop of colour and interest to your borders as the days gradually begin to lengthen. And it’s not just you who will benefit from them. As well as looking great these precocious plants provide vital pollen and nectar for early-on-the-wing insects at a time of year when food sources are few and far between. Here are some to consider.
S P R I N G S N OW F L A K E Leucojum vernum If you’ve ever glimpsed something looking like a snowdrop on steroids – twice the height and with several plump nodding bells on each stem rather than a single slim flower – it was almost certainly a snowflake. Spring snowflakes, like snowdrops, grow best in moist, fairly well-drained soil. But whereas snowdrops are happiest in part shade, spring snowflakes will tolerate full sun. As with snowdrops, you can propagate snowflakes by dividing mature clumps once the foliage turns yellow. You might also think about growing a closely related plant, Leucojum aestivum, the summer snowflake. Despite its name this is a plant that also flowers in spring, just a fortnight or so after its cousin.
B R O A D - L E AV E D A N D W H I T E G R A P E H YA C I N T H S Muscari latifolium and Muscari botryoides ‘Album’ Gardeners have mixed feelings about grape hyacinths. The most commonly grown species, Muscari armeniacum, is a bit of a thug. However, there are several other grape hyacinths – including Muscari latifolium and Muscari botryoides ‘Album’ – that not only look better but are significantly less invasive. Muscari latifolium has an attractive two-tone flower head that’s sky blue at the top and dusky purple at the bottom. Muscari botryoides ‘Album’ has slim white flower spikes that will light up a dark corner. 42
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Both thrive in pretty much any moderately fertile garden soil in full sun or part shade. They look impressive planted in drifts in meadow or orchard settings, but if you’re short of space they’ll do just as well in pots on your patio.
G L O RY O F T H E S N OW Scilla luciliae aka Chionodoxa luciliae With a bombastic name like ‘Glory of the Snow’, this is a plant with big shoes to fill. But, to be fair, it really is something of a stunner. Scilla luciliae flowers in February, at much the same time as snowdrops first open. Each of its 15cm-high stems bears a small cluster of flowers whose six petals (tepals, to be strictly accurate) are a vivid purplish blue shading into white at their bases. The overall effect is charming, and in dense plantings this is a genuinely eye-catching plant. Glory of the Snow will thrive in most situations – pretty much any soil in full sun or part shade will do. Just remember not to mow until the leaves die back if you plan to naturalise it in grassland. OPENING PAGES: LEFT Spring snowflake Leucojum vernum RIGHT White grape hyacinth Muscari botryoides ‘Album’ THIS PAGE: TOP Glory of the Snow Scilla luciliae aka Chionodoxa luciliae OPPOSITE Netted iris Iris reticulata
It may look small and delicate but it won’t have any problems surviving an average Yorkshire winter Dales Life | WINTER 2023 |
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W I N T E R AC O N I T E Eranthis hyemalis The cheery lemon yellow, buttercup-like flowers of winter aconite, each surrounded by a bright green ruff, can be seen as early as mid-January in sheltered spots or following a spell of mild weather. It’s a native European woodland plant and will spread to form a golden carpet in damp, fertile soil underneath deciduous trees. Once the flowers have formed they will stay obstinately closed on dull days. But as soon as the sun shines they will open up for the benefit of passing pollinators, however cold the day – in fact it’s quite common to see aconites flowering through fallen snow.
NETTED IRIS Iris reticulata Standing just 10–15cm high, Iris reticulata may look small and delicate but it’s hardy to -20ºC or below, so it won’t have any problems surviving an average Yorkshire winter. That said, the netted iris will only be happy in soil that’s well drained all year round, and preferably in full sun – a rockery, crevice garden or gravel bed would be ideal. Alternatively, grow it in pots in a mix of compost and grit or horticultural sand.
There are several different cultivars of this little gem and closely-related species Iris histrioides, each offering a slightly different combination of sky blue, deep purple, snowy white, gold and orange markings. Whichever you choose, plant the rhizomes 10–15cm deep and divide them in autumn.
S N OW C R O C U S Crocus chrysanthus Like Iris reticulata, Crocus chrysanthus needs gritty, well-drained, poor-to-moderately-fertile soil and full sun. If your soil is claggy you’re better off growing it in containers. Crocus chrysanthus originates in the Balkans, and in its native range is a vivid orangey-yellow. Nowadays, though, there are numerous different varieties and cultivars. ‘Blue Pearl’, for example, is pale blue with a yellow throat; ‘Snow Bunting’ is white with a yellow centre; and Crocus chrysanthus var. fuscotinctus has yellow flowers with dramatic bronze veining at the base. As with all crocuses it’s a good rule of thumb to avoid cutting back the leaves for two months after flowering, otherwise you risk weakening the plant and endangering the following year’s display. THIS PAGE: TOP Winter aconite Eranthis hyemalis LEFT Snow crocus Crocus chrysanthus ‘Blue Pearl’
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CARPETS | VINYL | WOOD | LAMINATE | KARNDEAN | RUGS
Ted Todd - Hollington - Classic Tones
Unit 7 Badger Court, Harmby Road, Leyburn DL8 5BF | 01969 625111 Unit 1-2 Brompton Business Park, Station Road, Brompton on Swale DL10 7SN | 01748 835111 www.hudspethflooring.co.uk | sales@hudspethflooring.co.uk We offer a free measuring service Dales Life | WINTER 2023 |
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Dulux Heritage It’s a feeling Match your walls and wood trim for a contemporary twist. We stock the full Dulux range and we can match and mix more colours too.
SANDERSON & CO INTERIOR DECORATING SUPPLIERS High Street, Leyburn • Tel: 01969 623143
The Carpet & Flooring Specialist
t: 01748 822834 m: 07789 996526 e: enquiries@nhflooring.co.uk w: www.nhflooring.co.uk 46
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56 Racecourse Road, Gallowfields Trading Est Richmond. DL10 4TF
B E S P O K E K I TC H E N S & I N T E R I O R S Unit 1 Concept Park, Thirsk Ind. Estate, Thirsk, North Yorkshire YO7 3NH 01845 523562 grovehouseinteriors.co.uk
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TOP FOR TASTE AND TEXTURE • DELIVERED TO YOUR DOOR
Wensleydale Shorthorn Beef Greensley Bank Shorthorn Beef is grass-fed on the lush green pastures of Wensleydale. Our animals are reared for taste, not volume; supermarket meat simply doesn’t compare. We supply succulent beef that has been prior hung for a full month in various box sizes, professionally butchered, boxed, labelled and freezer-ready.
Christmas Goose Free range, grass reared and slow to mature. A delicate light meat with an enhanced flavour due to the fact that they graze and roam freely. Enjoy a traditional British festive lunch, or special family occasion at an alternative time of year. Supplied oven ready from 8-12 lb. (3.6 - 5.5 Kg.)
Greensley Bank • greensleybank.co.uk • 07775 813242 • paulchambers@greensleybank.co.uk
Please note, our boxes are set and therefore we are unable to make alterations, however, please feel free to add any other extras you may need on to the same order. Boxes will be packed and available to collect on 22nd, 23rd or 24th December from our shop in Bedale.
Order deadline 17th December 48
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ORDER ONLINE
www.thegreengrocer.co.uk
food notes
Food news, events and fabulous local produce
BRILLIANT BIRDS
Turkey is a longstanding favourite for the festive roast, and if you want one as succulent and tasty as turkeys used to be back in the good old days it makes sense to buy a bird that has been painstakingly reared by traditional methods. And that’s just what the Henshaw family at Mainsgill Farm have been doing for the last half century. Their birds are grown slowly and naturally, fed on Mainsgill’s own specially mixed cereal diet, to ensure that they are packed full of flavour! You can buy a whole bird, boneless rolled turkey or an easy-to-carve boneless crown, and Mainsgill’s in-house butchers can supply you with all the trimmings. Order online at mainsgillfarm.co.uk or pop into Mainsgill Farm Shop on the A66 just a stone’s throw west of Scotch Corner.
Wine Time Campbell’s of Leyburn (campbellsofleyburn.co.uk) are spreading some Christmas cheer with three great wine offers, available until the end of the year. Rathfinny Classic Cuvée 2018 is an excellent English sparkling wine offering aromas of grapefruit, red apple and brioche, along with a zesty, creamy palate and a refreshing, moreish finish. This bijou bubbly is currently reduced by £5 to £26.99. Slashed by £8.50 to £27.99 is a splendid Spanish Rioja from the prime village of Leza: Bideona Rioja L3Z4 2019. It’s a ‘cru’ Rioja made from an outstanding specific site, much as is done in Burgundy or Barolo. With gentle, fresh, balanced, spicy flavours it’s fuller than most red Burgundies but just as silky. And then there’s Vergelegen Reserve Chardonnay 2021, Stellenbosch, South Africa, down by £3.50 to £17.99 – an attractive lemony-green tipple with a complex nose of citrus, white peach, pineapple, spice, citrus blossoms, apricot and buttered toast. The taste is long and elegant with a lively minerality. Cheers!
A Cut Above
If you’re looking for beef then you won’t be disappointed by the delicious Aberdeen Angus steaks from the Yorkshire Dales Meat Company’s Mill Close herd. Aberdeen Angus is a hardy native breed, renowned for its melt-in-themouth tenderness, superior marbling and rich flavour. Aged to perfection and handcut by the Yorkshire Dales Meat Company’s expert butchers, these are steaks that promise a delightful dining experience. You can buy online at yorkshiredalesmeatonline.co.uk (with free delivery on orders over £50) or shop in person at Mill Close Farm Shop, Hackforth, near Bedale. Dales Life | WINTER 2023 |
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Let's Cook
Cheese Pairing Fancy getting most of your Christmas cooking over and done with two days in advance? It would certainly make Christmas Day a lot less stressful! Join the Swinton Cookery School’s ‘Christmas in a Box’ course on 23 December and you can prepare a sumptuous three-course Christmas lunch for four people, ready to be finished on Christmas Day. With all ingredients and equipment provided, you’ll prepare white crab croquettes, confit duck and foie gras ballotine, spiced plum purée and brioche, along with beef Wellington (plus all the trimmings) and a boozy festive dessert inspired by Black Forest gateau. For full details visit the Cookery School page at swintonestate.com
Fit for a Queen
Kathryn Cuthbertson was Royal Pastry Chef to Her Late Majesty Queen Elizabeth II, so you can be sure that her handmade chocolates and bespoke cakes are second to none. Now living and working in Tunstall, near Richmond, Kathryn divides her time between crafting her own exquisite creations and holding culinary masterclasses across the UK. Visit her website, kathryncuthbertson.com, to marvel at – and order – her mouthwatering and exquisitely decorated truffles and chocolates. If somebody in your life has a passion for fine chocolates you may just have found them the perfect gift.
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The Curlew Dairy (curlewdairy.co.uk), based in Wensley, is a micro-dairy making small-batch traditional farmhouse Wensleydale from local milk. The company was only set up in 2019 but their cheeses are now stocked in some of the UK’s top independent delis and they have already won a silver award at the World Cheese Awards. The Curlew Dairy’s Yoredale Wensleydale is smooth and creamy, and their Millerwood Smoked Wensleydale is buttery with a subtle smoky aroma. Perfect for gift-givers, their Christmas selection box includes their own products plus two guest artisan cheeses alongside luxurious local fruit cake and chutney.
HEAVENLY HAMPERS
Mainsgill Farm Shop has a reputation for fabulous festive hampers that make perfect gifts for friends and family. What you might not know, though, is that they also specialise in creating cracking corporate hampers. So if you’re a local business looking for celebratory gifts for clients or suppliers, you can either pop into Mainsgill and design your own hamper or arrange for their expert staff to do the designing for you. If you want to make life really easy for yourself they’ll even post the hampers out for you! To discuss your requirements call Mainsgill on 01325 718860 or email info@mainsgillfarm.co.uk
The Festive Season on the swinton estate
From a sumptuous stay at Swinton Park; a peaceful woodland winter break in a Tree Lodge; wreath-making, festive lunches and suppers; through to festive Afternoon Teas and the creative ‘Edible Gifts’ cookery course. Escape to the 20,000 acre Swinton Estate for a festive season of opulence and joy, set amongst breathtaking surroundings at the heart of North Yorkshire.
View Christmas
swintonestate.com | reservations@swintonestate.com | 01765 680900 | Swinton Estate, Masham, Ripon, HG4 4JH| Dales Life | WINTER 2023
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BOXING CLEVER
With traditional independent retailers becoming increasingly scarce, we’re very lucky to have The Greengrocer in Bedale on our doorsteps. You’ll need to search far and wide to find another fruit-and-veg retailer as conscientious and qualityminded as owner James Potter. Fortunately, James delivers across a large local area, and his Grocer’s Choice boxes make shopping a doddle. Selected for seasonality, freshness and flavour – and changed bi-weekly – they’re great for getting your grocery shopping done with a single click. Visit thegreengrocer.co.uk, where you can choose from a range of options including the Best of British Box, the Fruit Essentials Box and the Sunday Roast Box.
Talking Turkey
If you read the feature on Telfit Farm in our summer issue, you’ll know that the eatTelfit project is about improving the environment – and animal welfare – by farming the way it used to be done years ago. eatTelfit has applied this principle to the festive dinner table, and will be stocking native-woodland-reared, authentically free-range turkeys for Christmas. Turkeys are an ancient woodland species, so rearing them patiently in their natural habitat reduces stress on the birds. Not only is this ethically responsible but it results in meat that excels in both taste and texture. Find out more about eatTelfit woodland turkey at eattelfit.co.uk
Gorgeous Goose Long before turkey became popular, goose was the goto bird for the Christmas roast. Now it’s beginning to regain some of its former popularity. A goose won’t feed as many people, but it’s a deliciously different experience – delicate but rich, densely textured and succulent. Greensley Bank (greensleybank.co.uk) raise free-range, grass-fed, slow-matured geese that showcase this tasty bird at its very best. And if goose happens not to be your thing, Greensley Bank also sell lean, dark, free-range Muscovy duck and sublimely tasty prime grass-fed Shorthorn beef.
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HAM FACTOR
When it comes to sourcing your Christmas ham – or indeed any other pork you’re planning to cook over the festive period – rare-breed meat is always going to be the tastiest option. The butchery department at Campbell’s of Leyburn (campbellsofleyburn.co.uk) has a well-deserved reputation for selling top-quality local rare-breed meat – a fact that has made the supermarket’s in-store butchery a favourite supplier to gourmet chefs throughout the Dales. So if you’re looking for extra-special ham or pork for your festive feasting, Campbell’s will be able to help out. For details of what’s in stock contact Campbell’s friendly butchery team on 01969 625600.
Exclusive, bespoke, handcrafted chocolates. Created in the Yorkshire Dales by professional pastr y chef K athr yn Cuthber tson MVO.
Cu lina r y M a stercl a s s es
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H a n d cra fted Ch o co l ates
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Besp o ke C akes
www. k a th r yn cu th b e r tso n .co m
MILL CLOSE FARM SHOP Home of the Yorkshire Dales Meat Company
We offer a fantastic selection of artisan foods including jams and preserves, pasta, puddings, free-range eggs, cakes and pies. Our expert butchery counter is bursting with a vast range of delicious Aberdeen Angus beef, local lamb, pork, sausages, burgers and much more. Locally sourced gifts include Yorkshire Candles, Richmond Soaps and a selection of colourful art. We are proud to support local businesses throughout Yorkshire. www.yorkshiredalesmeat.co.uk Tel: 01748 810042 Yorkshire Dales House, North Road, Hackforth, DL8 1FN Open Tuesday to Friday 10am-3pm
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The
DISCERNING DINER
Claudia Blake eats Sunday lunch at The Blue Lion in East Witton
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carcely more than a mile from the picturesque ruins of Jervaulx Abbey is the equally picturesque village of East Witton, once part of Jervaulx’s mighty estate. Clustered round its long village green is a collection of charming stone cottages, many with neat gardens and picket fences. At the eastern end of the green, where the A6108 from Leyburn to Masham takes a sudden 90-degree lurch, stands The Blue Lion, a handsome former coaching inn. Its foursquare construction and generous sash windows earmark it as a typical example of prosperous Georgian architecture. Step through the main entrance and you’re in a quintessential Dales hostelry – blazing fire, stone flags, wooden settles – overlaid with hints of bistro-style sophistication, courtesy of the white-aproned, black-waistcoated serving staff. You can eat in the bar, but the table we were allocated was in the front dining room. High ceilings, wooden floors, an insider’s perspective on one of the lofty Georgian sash windows… it’s a calm and contemplative space, blissfully free of the piped music so many restaurateurs torture customers with. The prints on the walls have seemingly arrived by gradual accumulation rather than conscious direction. This feels like a place that has evolved organically rather than having been designed to within an inch of its life. During most of the week diners choose from The Blue Lion’s extensive à la carte menu chalked up in the bar. On Sunday lunchtimes, however, there’s a more tightly focused, fixed-priced menu in operation: four starters, four mains, four desserts (if you count cheeses as a pud). We’re both unrepentant carnivores but we decided that one of us would order the vegetarian main. Vegetarian options nowadays are generally vastly better than a decade or two ago, but it’s important to check that non-meateaters are getting a fair deal.
M AG I C M O U S S E But we’re getting ahead of ourselves. First our starters, beginning with whipped goat’s cheese mousse and roasted beetroot. Splendidly presented, and whoever was cracking the whip in the kitchen clearly did a great job. The mousse – topped with finely chopped chives and millimetre-thick crisped bread slices – was super-light, creamy and goatily delicious. For me, though, the beetroot slightly missed the mark. There was quite a lot of it in proportion to the mousse, and it hadn’t seen the inside of an oven long enough to allow the flavours to concentrate and the outside to caramelise. Our other starter, a game terrine, was presented with equal panache: two tight roundels of terrine, along with triangles of chargrilled bread and a colourful festoon of edible flowers, wafer-thin pickled gherkin, roasted cherry tomatoes, cubes of quince jelly, dabs of apple purée and miniature lettuce leaves. All the elements on the plate were commendably tasty, and riffed off each other nicely. I would have liked a bit more pickled gherkin and apple purée to boost the acidity quotient, but maybe that’s just my irredeemably sour nature. It would have felt indecent to eat out on a Sunday lunchtime hereabouts and not opt for roast beef and Yorkshire pudding, so that’s what duly arrived. Like The Blue Lion itself, it was a cosy, days-of-old kind of experience. The beef was tender and well-cooked with a hint of pink in the middle. The Yorkshire pudding was light and airy, and the gravy was the traditional kind you might remember from childhood, comfy as a favourite woolly jumper. Dales Life | WINTER 2023 |
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In fact our pair of desserts pretty much summed up our impression of The Blue Lion as a whole: a comfortable sense of continuity with the past, offset by a dash of Continental sophistication. A winning recipe? Let’s hope so. For more information about The Blue Lion visit thebluelion.co.uk or call 01969 624273.
VEG GALORE For those determined to fill their boots as deeply as possible there was lots of accompanying veg. Roast potatoes, dusted with herbs, were crispy outside and fluffy within. There was cauliflower cheese with plenty of mature Cheddar in the mix, along with carrots and a mélange of (slightly over-enthusiastically cooked) cabbage and bacon. Respect to anyone who can polish off food in these quantities. The vegetarian option mentioned earlier was advertised as a potato-and-thyme rösti (by definition all röstis are made with potato, but I imagine Chef didn’t want to leave folk unfamiliar with Swiss cuisine guessing) topped with a mushroom, garlic and leek fricassée. The rösti was gorgeously crisp on the outside but with a tendency towards stodginess in the middle – possibly because the fricassée had been plonked on top rather than served alongside. The fricassée itself was creamy and tasty, with both the mushroom and the leek singing out loud and clear. Maybe being a vegetarian isn’t such a hardship after all. Next up, of course, were desserts. The vanilla pannacotta proved to be light and luxurious, with the correct degree of wobble; the Italian classic was dusted with nutmeg and partnered with a sweet-sharp fruit compote. Then there was treacle tart, a heartwarming flashback to puds of yore, with good texture, excellent pastry and a decent blast of citrus to stop the sweetness being overwhelming. A scoop of salted caramel ice cream on the side was a refreshing contemporary accompaniment.
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WHAT TO EXPECT English classics with the occasional European excursion.
AMBIENCE Textbook cosy Yorkshire country hostelry.
SERVICE ‘Old school’ and attentive.
THE BOTTOM LINE Sunday lunch at The Blue Lion costs £30.50 per head for two courses, £38.50 for three courses.
DOWN THE HATCH There’s an extensive wine list. A 175ml glass of Sauvignon Blanc cost us £11.25.
STAYING POWER There are fifteen rooms for overnight guests, some dog-friendly.
The Wensleydale Heifer Boutique Hotel & Restaurant
Join us for lunch or dinner at the Wensleydale Heifer, and you’re guaranteed a meal to remember. Using the very best locally sourced and freshest ingredients, our chefs create delicious dishes perfect for fine dining or a more casual meal. Choose from our a-la-carte menu and you’ll find choices ranging from luxury classics such as gorgeous fresh oysters, sumptuous steak and decadent lobster through to our very famous Fish and Chips and much more!
And don’t forget our stunning Sunday lunch, the best you’ll find in Yorkshire! Book early to avoid disappointment. No matter the occasion, we make it even more special! So if you’re joining us for a celebration, let us know and you’ll find your table holds some extra special treats! There’s extensive vegan and vegetarian options available too and all dietary needs are catered for. We have an exclusive children’s menu and some areas of the Heifer are dog-friendly too!
Our famous Fixed Price Lunch Menu, available Mon-Sat, is packed full of delicious Heifer classics and creative dishes and just £25 for two courses and £32.50 for three courses. Book online at www.wensleydaleheifer.co.uk
Main Street, West Witton, Leyburn, North Yorkshire DL8 4LS T: 01969 622 322
WEDDINGS We only do 12 weddings a year. Some do that many in a week.
Make one of those yours. We think your day is special. So, that’s how we treat it. Wedding Breakfasts for up to 50 and up to 20 additional for drinks afterwards. Georgian farmhouse accommodation for 22 staying. For more details please enquire: Nikki.Gray@Telfit.co.uk www.telfit.co.uk Telfit Farm, Marske, Richmond, DL11 7NG
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Welcome to The White Bear A LUXURY INN, RESTAURANT AND PUB IN THE HEART OF MASHAM
There’s always a warm welcome awaiting you at The White Bear High quality food, cooked to perfection using fresh local, free range produce. New winter menus • Excellent selection of wines, craft beer and ales. Seasonal cocktails • 14 beautiful bedrooms. The White Bear Country Inn Wellgarth, Masham, North Yorkshire HG4 4EN • 01765 689319 • sue@whitebearmasham.co.uk
Unique dining experience in a traditional atmosphere Enjoy Roux Scholar Jonathan Harrison’s unique cuisine in the traditional surroundings of the Sandpiper Inn. Modern British food using only the finest local ingredients, beautifully prepared and presented. Fine wines, real ales and friendly service. Accommodation available.
Market Place, Leyburn, North Yorkshire DL8 5AT sandpiperinn.co.uk
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FOR RESERVATIONS TELEPHONE 01969 622206 HSANDPIPER99@AOL.COM
BAR
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R E S TAU R A N T
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WEDDINGS
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AC C OM MODAT ION
Tupgill Estate, situated in the heart of the Yorkshire Dales with 513 acres of glorious Yorkshire countryside, is home to The Saddle Room restaurant. At The Saddle Room we believe passionately about sourcing our ingredients from really local suppliers and wherever possible within a 10-mile radius of the restaurant. The Saddle Room also has 5★ rated Accommodation with Cottages and Bed and Breakfast rooms creating the perfect place to relax and unwind.
CHRISTMAS FAIR ON SUNDAY 3rd DECEMBER 10-3PM
Grand honest food cooked to perfection
Winner of Best Restaurant Herriot Awards 01969 640 596 | info@thesaddleroom.co.uk Tupgill Park, Coverdale, Leyburn, North Yorks DL8 4TJ
www.thesaddleroom.co.uk
Stone House
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PUB GRUB
A mouthwatering menu from Tom Kerridge, arguably the nation’s most loved chef
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It offers the tiniest boozy kick with just the right amount of heat
Prawn Cocktail with Bloody Mary Dressing
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I love poussins because everyone gets their own bird
Roasted Poussin with Marsala and Sage Sauce
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A great option if you want to take the stress out of entertaining
Cappuccino Fondants
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Prawn Cocktail with Bloody Mary Dressing I have modernised this retro pub classic by introducing the spicy flavours of the much-loved Bloody Mary cocktail. Sharp and creamy, it offers the tiniest boozy kick with just the right amount of heat. All the components can be prepared ahead of time, then simply assembled when ready to serve. SERVES 4 2 Little Gem lettuce 2 celery sticks, peeled and finely diced Juice of ½ lemon 1–2 tbsp extra virgin olive oil 250g large cooked peeled king prawns 12 cooked tiger prawns, shelled but with tails left on
Bloody Mary dressing 6 tbsp good-quality mayonnaise 1 tbsp tomato purée 2 tbsp tomato ketchup 1 tsp hot creamed horseradish 5 good splashes of hot sauce 3 dashes of Worcestershire sauce 1 tbsp vodka ½ tsp celery salt Salt and freshly ground pepper
To serve Lemon wedges 1 tbsp chopped chives
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1 First make the Bloody Mary dressing. Stir all of the ingredients together in a small bowl until smoothly blended, seasoning with salt and pepper to taste. 2 Separate the lettuce leaves and set aside 8 nice green ones for serving. Finely slice the rest of the leaves and divide them between 4 serving bowls. 3 Scatter the celery over the shredded lettuce. Sprinkle a little lemon juice into each bowl and drizzle with a little extra virgin olive oil. Tuck 2 lettuce leaves into the side of each bowl. 4 Divide the peeled prawns between the bowls and spoon the dressing over them. Arrange 3 tiger prawns in each bowl. Add a lemon wedge and sprinkle with chopped chives to serve.
Roasted Poussin with Marsala and Sage Sauce I love poussins, not least because everyone gets their own little bird. Marsala (a wine fortified with brandy) adds a sweet, nutty note to the creamy sauce and gives the dish a rich, wintry flavour. The crispy sage garnish is a lovely finishing touch.
SERVES 2
1 Preheat the oven to 200°C/180°C fan/gas 6.
2 poussins
2 Place the poussins in individual oven dishes. Mix the softened butter with the chopped sage and season with salt and pepper. Rub the sage butter all over the poussins. Roast on the middle shelf of the oven for 35–40 minutes or until the skin is golden and crisp and the poussins are cooked through.
30g butter, softened 4 sage leaves, finely chopped Salt and freshly ground pepper
Marsala sauce 30g butter 2 banana shallots, finely chopped 1 garlic clove, thinly sliced 150ml Marsala 200ml chicken stock 8 sage leaves, finely chopped 200ml double cream
Garnish 1 tbsp olive oil 1 tbsp butter A handful of sage leaves
3 Meanwhile, make the sauce. Heat the butter in a sauté pan until melted and foaming, then add the shallots and garlic, stir well and cook for 3–4 minutes to soften. Add the Marsala and simmer until it is reduced by half. Pour in the chicken stock and simmer until the liquor is reduced by half again. Add the chopped sage, stir in the cream and simmer until the sauce thickens. Season with salt and pepper to taste. 4 Remove the poussins from the oven and set aside to rest in a warm place for 5–10 minutes. Meanwhile, heat the olive oil and butter in a small frying pan over a medium heat. When the butter is melted and foaming, add the sage leaves and cook until crispy. Remove from the heat. 5 Transfer the poussins to warmed shallow serving bowls, spoon the Marsala sauce around them and scatter over the crispy sage leaves. Serve with some cavolo nero or other leafy green vegetable on the side.
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Cappuccino Fondants Boasting a combo of indulgent chocolate and aromatic coffee, these easy, stylish desserts are a great option if you want to take the stress out of entertaining. They can be made in advance, then simply popped into the oven when your guests are ready for their pudding.
SERVES 4 125g butter, diced and softened, plus 1 tbsp melted butter to grease the moulds Cocoa powder, to dust 140g good-quality dark chocolate chips (70% cocoa solids) 4 large free-range eggs, lightly beaten 1 tbsp Camp coffee essence 100g caster sugar 75g plain flour 4 dark chocolate truffles
Coffee cream 150ml double cream 2 tbsp maple syrup 1 tbsp Camp coffee essence
1 Brush 4 dariole moulds (190ml capacity) with melted butter and dust with cocoa powder to coat evenly. Place in the fridge to set. 2 Put the chocolate and butter into a medium heatproof bowl and place over a pan of gently simmering water, making sure the bowl is not touching the water. Leave until melted, stirring occasionally. Remove the bowl from the heat and set aside to cool for a few minutes. 3 Pour half of the beaten eggs onto the melted chocolate mixture, whisking gently as you do so. Add the remaining eggs and coffee essence and whisk to combine. Mix in the sugar then add the flour and whisk again until smooth. 4 Take the dariole moulds out of the fridge and divide the chocolate fondant mixture between them. Refrigerate for 30 minutes. 5 Take the fondants out of the fridge and carefully press a truffle into the middle of each one then return to the fridge until ready to bake and serve. 6 For the coffee cream, whisk all the ingredients together in a bowl until thickened. Cover and place in the fridge until ready to serve. 7 Preheat the oven to 200°C/180°C fan/gas 6. Stand the dariole moulds on a small baking tray.
Recipes taken from Pub Kitchen by Tom Kerridge, published by Bloomsbury Absolute (£27 Hardback). Photography © Cristian Barnett.
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8 Bake the fondants for 12–14 minutes until a crust has formed on top. Remove from the oven and leave to rest for 2 minutes. Now loosen the edges with a small palette knife and turn the fondants out onto serving plates. 9 Add a generous spoonful of coffee cream to each plate and dust the fondants with cocoa. Serve at once.
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FROM FARM TO FORK
Classic dishes championing local produce from Rebecca Seal and Tim Wilson, founder of The Ginger Pig
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Potato cakes with hot-smoked trout, apple and dill Hot-smoked fish goes so well with these crispy potato cakes Dales Life | WINTER 2023 |
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Festive roast porchetta Good crackling depends on the skin being very dry and getting a blast of heat from a very hot oven 70
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Fig and pomegranate pavlova If you don’t like pistachios, lightly toasted flaked almonds are just as good here Dales Life | WINTER 2023 |
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Potato cakes with hot-smoked trout, apple and dill Smoked trout is a much more sustainable alternative to salmon. Hot-smoked fish goes so well with these crispy potato cakes and the tart pop of flavour from the apple. If you have a couple of potato cakes left over, save them for breakfast – reheat in a warm oven, or in a frying pan, and eat with a fried egg. MAKES ABOUT 20 OR SERVES 6 AS A STARTER TAKES 50 MINUTES 500g white potatoes 1 large onion, peeled 25g dried breadcrumbs 2 eggs, beaten ½ teaspoon flaky sea salt, plus more as needed freshly ground black pepper flavourless oil, for frying
For the topping 125ml full-fat crème fraîche 1 tart green apple, sliced into wafer-thin crescents and placed into a bowl of water with a squeeze of lemon juice 4 fillets of hot-smoked trout (or sustainably sourced hot-smoked salmon or mackerel) roughly flaked finely chopped dill finely chopped chives a squeeze of lemon juice
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Grate the potatoes using the coarse side of a grater (there’s no need to peel). Keep the onion whole and grate it holding the root end. Tip the onion and potato onto a clean tea towel, wrap the mixture firmly and then squeeze out the liquid over the sink. Place the mixture in a bowl and add the breadcrumbs, beaten egg and seasoning. Stir together. Set a large frying pan over a medium heat and add about 5mm of cooking oil. Set the oven to a low heat, to keep the potato cakes warm. When the oil is hot, drop a little nugget of the mixture into the pan, cook for a few minutes and then taste to check the seasoning. Adjust if necessary. When you’re happy with it, use a dessertspoon to scoop portions of the mixture into the pan, flattening them gently to form patties 6cm across. Cook for about 3 minutes a side, until tanned golden brown. Drain on a plate lined with kitchen paper, and keep warm while you cook the rest. When ready to serve, top each potato cake with a teaspoon of crème fraîche. Place 2 apple slices into the crème fraîche, then add a couple of pieces of the flaked fish. Once each cake is topped, sprinkle with the dill and chives before squeezing over a little lemon juice. Finish with a twist of black pepper and serve straight away.
Festive roast porchetta Good crackling depends on the skin being very dry and getting a blast of heat from a very hot oven. If you can, leave the pork uncovered in the refrigerator the night before you cook it, as this will help dehydrate the skin.
SERVES 8–10 TAKES UP TO 5 HOURS, PLUS 30 MINUTES RESTING 1 porchetta, prepared by your butcher and with the skin scored, weighing about 4kg a knob of butter 5 shallots, finely diced 150g soft dried apricots, finely chopped 125g dried cranberries, chopped juice of ½ lemon zest and juice of ½ orange a generous handful of sage leaves, finely chopped a generous handful of parsley leaves, finely chopped 125g panko breadcrumbs ½ teaspoon fine salt ½ teaspoon freshly ground black pepper 1 tablespoon flaky sea salt
Remove the porchetta from the refrigerator at least an hour before you start cooking. Unroll it and pat the skin dry with kitchen paper. When ready to cook, preheat the oven to 220°C/gas 7 – it needs plenty of time to get really hot, or the skin won’t crackle. Place a small frying pan over a medium heat. Add the butter and then the shallots and fry gently, stirring often, until translucent. Place the cooked shallots in a large bowl and add all the other ingredients, except the flaky sea salt. Mix well. Cut 5 lengths of butcher’s string, each long enough to wrap around the rolled porchetta and tie. Lay 4 of them vertically and parallel to each other on a clean work surface, close enough to each other that they will wrap around the rolled meat, and one along the middle of the others, at 90 degrees. Pat dry the skin again. Place the meat, skin side down, over the strings so that one short side is facing you and the long sides are parallel to the 4 pieces of string. Season the meat generously, then arrange the stuffing on top. It will be very crumbly and a bit messy. Roll up the meat. If your butcher has cut the skin so that one end forms a flap, make sure that when you roll it, the flap covers the loose meat at the other end, and forms a neat join with the skin there. Don’t overlap the 2 layers of skin, or the skin will become tough during cooking. Use the strings to tie the rolled meat tightly. (You may need another pair of hands for this bit.) If lots of stuffing has fallen out, push it back into the rolled porchetta. Line a roasting tin (deep as a lot of fat will render off) with baking paper. Transfer the rolled pork to the tin. Rub the flaky sea salt into the skin, working into the score marks. Place the porchetta into the very hot oven and roast for 30 minutes. Then turn down the heat to 170°C/gas 3–4, and cook for a further 3 hours. (Use a meat thermometer to check the centre of the roast is around 65°C at this point.) If the skin hasn’t turned to crackling by this time, crank the heat back up to 220°C/gas 7, and cook it for a further 10–30 minutes, checking every 5 minutes that the skin isn’t burning. If it still doesn’t crackle, you can remove the meat from the oven, cut off the string, slice off the skin and put the skin back into the oven on its own for a few minutes. Rest the meat for about 30 minutes before serving. Because some of the stuffing will inevitably have fallen into the pan, along with a lot of fat, the pan juices are not ideal for making a gravy (not traditionally served with porchetta, anyway). However, the rich, juicy meat is delicious with redcurrant jelly or cranberry sauce.
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Fig and pomegranate pavlova
SERVES 6–8 TAKES 1 ½ HOURS, PLUS COOLING 3 egg whites 175g caster sugar ½ teaspoon vanilla extract ½ teaspoon white wine vinegar 1 teaspoon cornflour
For the topping 300ml whipping cream 5 ripe figs, quartered 3 tablespoons pomegranate seeds 1 tablespoon roughly chopped pistachios 1 teaspoon pomegranate molasses
If you don’t like pistachios, lightly toasted flaked almonds are just as good here. You can also tweak the fruits to suit your tastes and the seasons – in summer, use strawberries, raspberries or roasted peaches. Blood oranges, passionfruit and mango are also great with clouds of sweet meringue, or try cooked fruits like poached cherries or frozen mixed berries simmered with a little sugar, to spoon over the pavlova when cool. Beat the egg whites in the bowl of a stand mixer or with an electric whisk until very firm. Starting spoonful by spoonful, add the sugar, whisking continuously. Once the sugar is all whisked in, and the meringue looks thick, smooth and glossy, add the vanilla extract and vinegar and sprinkle over the cornflour. Scrape the bottom and sides of the bowl just in case any sugar has sunk. Whisk for 1 minute longer. Preheat the oven to 160°C/gas 3. Draw a 20cm circle on a piece of baking paper. Pour the meringue onto the paper and smooth out to fill the circle. Place in the oven and cook for 1 hour. Remove from the oven and set aside to cool – it will deflate a bit, but don’t worry. When ready to serve, whip the cream (if you have a powerful stand mixer, be very careful not to overwhip it, or you’ll end up with lumpy cream, or butter). Spoon it over the meringue, then arrange the figs on top. Scatter over the pomegranate seeds and pistachios, then drizzle over the pomegranate molasses, being careful not to get it on the meringue. Serve straight away. GET AHEAD You can make the meringue base a day or two in advance, but store uncovered, or it will lose its crunch.
Recipes taken from Ginger Pig Christmas Cook Book by Tim Wilson and Rebecca Seal, published by Mitchell Beazley (£25 Hardback). Photography by Sam A Harris.
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yorkshirehideaways.co.uk | 01969 600 600 | Office in Leyburn
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TIME & TIDE Celebrated chef Emily Scott shares some recipes from her kitchen by the sea
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Potted Shrimp SERVES 4 200g unsalted butter 350g brown shrimps juice of 1 lemon a grating of fresh nutmeg 1 teaspoon cayenne pepper 1 large bay leaf, plus 4 small bay leaves to garnish Melt half of the butter in a medium pan, then stir in the shrimps, lemon juice, nutmeg, cayenne pepper and the large bay leaf and allow to cool. When cool, remove and discard the large bay leaf. Divide the shrimp mixture among four small ramekins and press down gently, making sure you have an equal measure of butter just submerging the shrimps. Melt the remaining butter and clarify. Spoon the clarified butter over the top of each ramekin to create a seal on top of the shrimps and gently place a small bay leaf in the top of each. Place in the refrigerator to cool and set. Remove from the refrigerator 10– 15 minutes before serving.
COOK’S NOTE To clarify butter, melt the butter in a pan over a low heat. Skim off the froth, then carefully pour the clear liquid into a bowl, leaving behind the milky part.
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A time for celebration and being together, sometimes only beef fillet will do
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Fillet of Beef, Horseradish Cream, Pumpkin, Red Onions SERVES 6 WITH LEFTOVERS
Preheat the oven to 100°C/80°C fan/gas 1/4.
1.5kg beef fillet, trimmed (ask your butcher) 4 tablespoons olive oil 6 garlic cloves, skin on 6–8 sprigs of rosemary 100g unsalted butter Cornish sea salt and freshly ground black pepper
Lay out some ovenproof cling film on a clean, dry work surface. Place the beef along the long edge of the cling film and roll it up tightly, holding both ends so it forms a cracker shape. Place in a roasting pan and cook in the oven for 11⁄2 hours.
FOR THE RED ONIONS 2 tablespoons vegetable oil 2 large red onions, quartered 6 sprigs of rosemary, leaves finely chopped 6 juniper berries, crushed 1 star anise 2 cloves
FOR THE PUMPKIN 1 small pumpkin, peeled, deseeded, sliced into small rustic pieces 1 tablespoon plain flour 500ml vegetable stock 100ml white wine a few sprigs of flat-leaf parsley, finely chopped, to garnish
HORSERADISH CREAM 200g crème fraîche 2 tablespoons Dijon mustard juice of 1 lemon 50g fresh horseradish, peeled and grated
Remove the beef from the oven, then remove and discard the cling film. Heat a frying pan until hot, add 2 tablespoons of the olive oil, then place the beef in the pan and fry for no more than 5–6 minutes, turning occasionally, until browned on all sides. Add the whole garlic cloves and rosemary sprigs, then add the remaining olive oil and the butter. When foaming, spoon it enthusiastically over the beef for 5–10 minutes to lock in all the delicious flavours. Turn off the heat and allow the beef to rest for 15 minutes in the pan (these timings allow for medium rare). Meanwhile, prepare the red onions. Heat the oil in a pan over a low heat, add the onions and cook until softened, then add the rosemary, juniper berries, star anise and cloves. Never rush an onion, give them time to soften and sweeten. Once softened, remove the spices to serve. Cook the pumpkin in a saucepan of simmering water for 5 minutes, then drain off the water, sprinkle over the flour and stir to cook out the flour. Pour in the stock and wine, bring to the boil, then reduce to a simmer for 20 minutes until all is tender. Season to taste and garnish with the parsley. For the horseradish cream, mix together the crème fraîche, mustard and lemon juice with a whisk. Add the grated horseradish, then season and taste. Remove the beef to a carving board, slice it thickly and serve with the rosemary and garlic, horseradish cream, pumpkin and red onions. Some greens also work well here.
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Caraway-Seeded Sausage Rolls with Apricots and Honey MAKES 8 500g free-range sausagemeat or minced pork 100g dried apricots, roughly chopped 50g fresh breadcrumbs 2 tablespoons milk 1½ tablespoons wholegrain mustard 5 sprigs of thyme, leaves only 1 large free-range egg, beaten 500g packet of readymade puff pastry, halved plain flour, for dusting 2 teaspoons caraway seeds 3 tablespoons clear honey
Line a large baking sheet with baking parchment. In a large bowl, mix together the sausagemeat, apricots, breadcrumbs, milk, mustard, thyme and half of the egg until combined. Roll out each pastry half on a lightly floured surface to a thickness of about 5mm to form two 35 x 20cm rectangles. Divide the filling mixture in half and arrange each portion along the long edge of each pastry rectangle, shaping each into a sausage shape, ensuring they reach from end to end. Brush the other long edge with the remaining beaten egg and tightly roll up the pastry to enclose the filling. Press lightly to seal the join, then trim and crimp. Cut each roll into 5cm rolls and arrange on the prepared baking sheet. Sprinkle with the caraway seeds. Chill in the refrigerator for 20 minutes. Meanwhile, preheat the oven to 220°C/200°C fan/gas 8. Bake for 25–30 minutes until golden brown. Warm the honey in a pan over a medium heat and brush each sausage roll with the runny glaze. Leave to rest for at least 10 minutes.
Recipes taken from Time & Tide by Emily Scott, published by Hardie Grant (£28 Hardback). Photography © Kristin Perers.
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Welcome to Milners, a market town store, proudly serving the Dales for over 130 years.
Step out in style and embrace the season with our new Winter 2023 collections. 6 Market Place, Leyburn DL8 5BJ • 01969 622208 • sales@milnersofleyburn.co.uk www.milnersofleyburn.co.uk • milners-of-leyburn.myshopify.com To shop online please visit our facebook page to access our Shopify account
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CHOC TACTICS
Recipes by Kathryn Cuthbertson MVO
In a career spanning thirty years, Kathryn Cuthbertson has worked in some of the world’s most prestigious hotels and Michelin starred restaurants. In 2017 she was made a Member of the Victorian Order by the late Queen in acknowledgment of eleven years spent creating menus for state occasions. Now based in Tunstall, Kathryn makes hand-crafted chocolates and bespoke cakes, and holds pastry masterclasses across the UK.
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Rum Truffles
These decadent dark and milk chocolate truffles will add a touch of sophistication to your table should you feel ambitious enough to attempt them and feel confident at tempering chocolate.
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Rum Truffles
INGREDIENTS Yields approx. 40 truffles 100g double cream 10g liquid glucose 20g unsalted butter 30g dark rum 100g dark chocolate containing 54% min. cocoa solids 40 milk chocolate truffle shells 300g tempered milk chocolate containing 33.6% min. cocoa solids for rolling
Weigh the chocolate and chilled diced butter into a mixing bowl. Place the cream and glucose into a saucepan and bring to the boil. Once boiled pour the liquid onto the chocolate and allow to sit for a moment or two before stirring. Once the ganache has emulsified slowly add the rum and stir until you have achieved a shiny smooth ganache. Set to one side to cool before placing in a disposable piping bag and piping into the chocolate truffle shells. It is important to ensure that the truffle shell is entirely filled to avoid any air bubbles. Allow the ganache to set in a cool, dry, dark environment. There are many ways to temper your chocolate but the easiest way at home is using a technique called ‘seeding’. The seeding method is tempering chocolate by adding small amounts of un-melted chocolate to melted chocolate. It’s fast and incredibly efficient. You will require a heatproof bowl, spatula, microwave and a temperature probe. Tempering is basically the process used to ensure that your chocolate becomes shiny, has a hard crisp snap, a pleasant mouth feel and doesn’t bloom (this is when you experience a dull looking chocolate with a white residue of fat). To temper your chocolate, weigh out the chocolate that you need for your recipe and then remove one third (100g) and set aside for now. Melt the larger amount of chocolate in the microwave, ideally in short sharp bursts of 20–30 seconds on the lowest temperature setting. Stir in-between each burst. (It is incredibly easy to burn chocolate so be very careful.) Melt until the milk chocolate has reached a temperature of 450C. Add the remaining un-melted chocolate and stir until it has completely melted. Check the temperature – tempered milk chocolate should be at a working temperature of 29–300C and will set within 2–3mins. Using your fingertip, carefully apply a small amount of tempered chocolate to cap each individual truffle shell opening (this ensures that the ganache filling is secure inside the truffle shell). Allow to set. Take each individual truffle, roll it carefully and gently on the tip of your fingers with a small amount of tempered milk chocolate until you reach a textured finish. Place the truffle capped side down onto a sheet of baking paper, repeat for each individual truffle and allow to set firmly before moving.
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Campbell’s of Leyburn Your Family run Fine Food and Wine Emporium
Campbell’s everything you need for a great Festive Season Here are just a few reasons why Campbell's can make your Christmas and New Year unforgettable: • Indulge in succulent poultry, rare breed meats, and game, as well as a curated selec on of free range herb fed bronze turkeys – all though ully sourced from our local suppliers. • Explore our Deli counter, brimming with exo c delights sure to tantalize your taste buds. • Discover an extensive array of ar san cheeses from across the globe, including beloved classics like S lton and Wensleydale. • Uncover a treasure trove of delectable and innova ve products, carefully selected from small scale suppliers.
• Elevate your celebra ons with an impressive collec on of ne world wines, with many exclusive to Campbell's, including an excep onal range of champagne and sparkling wines. • Choose from a diverse selec on of over 500 di erent spirits, boas ng more than 150 malt whiskies and a variety of cra gins. • Simplify your gi ing with our Bespoke Hampers tailored to your requirements and convenient gi vouchers, o ering elegant solu ons for those tricky presents.
Experience the magic of Christmas and New Year like never before at Campbell's – you're in for a delightful surprise!
Best Independent Rural Retailer
4 Commercial Square, Leyburn, North Yorkshire DL8 5BP Tel: 01969 622169 www.campbellso eyburn.co.uk richard@campbellso eyburn.co.uk
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Seasonal Mince Pies Like so many recipes, mincemeat for mince pies has evolved over the years. This recipe has a few additions to add texture and interest to your festive entertaining. It can be made well in advance and stored for future use in a sterilised airtight jar.
MINCEMEAT Yields approx. 1kg 130g golden sultanas 50g dried cranberries 50g mixed peel 100g raisins 100g currants 30g whole blanched almonds, roughly chopped 160g grated russet apple ½ tsp ground cinnamon 1 tsp mixed spice 75g dark muscovado sugar 1 unwaxed lemon zest and juice 1 unwaxed orange zest and juice 120g shredded suet 75ml Brandy (Rum or Sherry depending on your personal preference) Place the dry ingredients into a mixing bowl and stir well to ensure even distribution. Finally add the zest and juice of the citrus, the grated apple and the alcohol. Stir well before transporting to your chosen sterilised storage jar. A 1kg Kilner jar is ideal, place in your pantry to mature for at least a week or as long as possible. 86
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Many people are adamant that they can’t make pastry as their hands are too hot; in my experience the most important factor to remember is to take your time and ensure your ingredients are well chilled and perfectly weighed. To achieve success as a pastry chef you must be calm, precise, and well organised. A good sense of humour often helps too! SWEET PASTRY Yields approx. 500g 300g plain flour 90g icing sugar 1/2 fresh vanilla pod, split and seeds scraped 210g well chilled unsalted butter 30g well chilled water 20g free-range egg yolk (1 medium egg yolk weighs approx. 20g)
ASSEMBLING THE MINCE PIES You will need 1 shallow 12-hole non-stick mince pie tin (a deeper cupcake tray will work too) Plain or fluted cutters Pastry brush Rolling pin Granulated sugar 1 egg
Sieve the plain flour and icing sugar into a mixing bowl. Scrape the fresh vanilla seeds and dice the chilled unsalted butter into the flour. Using your fingertips rub the butter into the flour until it resembles a fine, even crumb. In a separate vessel gently whisk together the chilled water and egg yolk. Pour over the fine crumb and gently combine the two, at this stage it is important not to overwork the pastry. Bring all the ingredients together to form a flattened ball. Wrap and allow to rest in the fridge. Ideally overnight but for at least an hour. Remove from the fridge for at least 30 minutes before using.
Preheat your oven to 1800C or equivalent temperature. Ensuring that your chosen work surface is clean and dry, dust with flour before gently rolling some of your sweet pastry to a thickness of approx. 2mm. Dust your rolling pin with flour and roll from your hips. Turning the pastry every time you roll will help to ensure the pastry doesn’t shrink when baked. Once you are happy with the thickness of your pastry, dust off any excess flour and place on a tray. Return the pastry to the fridge to rest, again this step will prevent shrinkage when baking the pastry. Once rested, place the pastry back onto your floured work surface and using either fluted or plain cutters cut out the bases and tops for your mince pies. The depth of your chosen tin will determine the size of cutters you use, this might take a bit of trial and error before you find the perfect fit for your tin. Dipping your cutters into flour should help prevent your pastry from sticking. Place the mince pie pastry bases into the tin ensuring there are no trapped air bubbles, use a fork to prick the bases a few times. Half fill with the homemade mincemeat, too much and there is a chance that the mincemeat will boil over and burn. Using a beaten egg, brush the inside of the pastry lids before placing on top of your mince pies. To secure them, turn over a smaller cutter and use the rim to press down gently. Finally, egg wash the pastry lid, prick a hole in the top to allow the steam to escape during baking and sprinkle with granulated sugar.
To find out more about Kathryn or browse her online shop visit kathryncuthbertson.com
Place the baking tray into the preheated oven on the middle shelf and bake for approx. 10–15 minutes or until the pastry turns golden. Allow to cool slightly before removing the mince pies from the tin. Serve either warm or at an ambient temperature dusted with icing sugar.
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Spectacular Spreads
These easy pâtés make for a stylish starter or a simple snack over the festive season
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CHICKEN LIVER PÂTÉ I have no idea why I grew up thinking that pâté was hard to make. It isn’t. Even the hardened butter on the top used to look like a secret trick to perfect. It’s not. The foundation of a simple chicken liver pâté can also be a great basis for some fun with additional flavours and ingredients. Here’s a classic combination to get you started. SERVES 4 45g butter 2 shallots, chopped 1 garlic clove, chopped 75g pork belly (rind removed), diced 200g chicken livers, chopped a pinch of freshly chopped thyme, plus extra to decorate 1 tablespoon brandy 2 bay leaves a squeeze of fresh lemon juice (about 1 teaspoon) sea salt and freshly ground black pepper black and pink peppercorns, to decorate wholemeal crispbread or home-baked oatcakes, to serve
Heat 20g of the butter in a frying pan over medium heat, until melted. Add the shallots and garlic and fry on their own for 1 minute. Add the pork belly, chicken livers, thyme and brandy, season with salt and pepper, and stir. Put the bay leaves on top and let them soften, if you are using dried ones. Cook, stirring regularly for 10 minutes, until everything is browned and the chicken livers are cooked through. Remove from the heat and let cool until the mixture is warm, not hot – don’t let it cool completely, otherwise the ingredients will dry out. Remove and discard the bay leaves. Put the mixture into a food processor (don’t wash the pan yet), add a squeeze of lemon juice and whizz. It’s up to you how coarse you like it. I like a quite smooth pâté, so I process until the mixture sticks to the sides. You can also pulse for a short time and keep some chunks, if you prefer. Spoon the mixture into a dish (or into separate ramekins) and level the surface so that the melted butter can go on top. In the same frying pan you used before, melt the remaining butter over medium heat, until it starts to bubble, and then remove from the heat and pour over the top of the pâté. Decorate with a little extra thyme and some black and pink peppercorns. Move the pâté to the refrigerator and the butter will set in about 1 hour. Serve with wholemeal crispbread or home-baked oatcakes. The pâté will keep in the refrigerator for 1 week, if the butter is unbroken on the top. Eat within 3 days once you have dipped through the surface. You can freeze the pâté in balls wrapped in clingfilm (without the melted butter topping) and slowly defrost (do not reheat nor microwave). Once defrosted, you can transfer to ramekins and add the melted butter to the top.
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PÂTÉ WITH DRIED APRICOTS AND PISTACHIOS In this recipe, I have had a bit of fun with a classic pâté, and the results are delicious. The sweetness from the apricots is lovely alongside the richness of the chicken livers, and the texture, with the pistachio nuts, is really pleasing if you keep it chunky. SERVES 4 45g butter 1⁄2 red onion, chopped 1⁄2 garlic clove, chopped 75g pork belly (rind removed), diced 200g chicken livers, chopped 1 tablespoon brandy or Cointreau 60g ready-to-eat dried apricots, chopped 15g shelled pistachio nuts a squeeze of fresh lemon juice (about 1 teaspoon) sea salt and freshly ground black pepper finely sliced ready-to-eat dried apricots and pistachios, to decorate home-baked oatcakes or wholemeal crispbread, to serve
Heat 20g of the butter in a frying pan over medium heat until melted. Add the red onion and garlic, and fry on their own for 1 minute. Add the pork belly, chicken livers and brandy, season with salt and pepper, and stir. Cook, stirring regularly for 10 minutes, until everything is browned and the pork belly and chicken livers are cooked through. Remove from the heat and let cool until the mixture is warm, not hot – don’t let it cool completely, otherwise the ingredients will dry out. Put the mixture into a food processor (don’t wash the pan yet), add the apricots, pistachio nuts and the squeeze of lemon juice, and whizz. I like to keep this mixture chunky so that you still get a bite of apricot and the soft crunch of pistachio in the pâté. However, you can blitz until smooth, if you prefer. Spoon the mixture into a dish (or into separate ramekins) and level the surface so that the melted butter can go on top. In the same frying pan you were using before, melt the remaining butter over medium heat, until it starts to bubble, and then remove from the heat and pour over the top of the pâté. Decorate with slices of dried apricot and pistachios. Move the pâté to the refrigerator and the butter will set in about 1 hour. Serve with home-baked oatcakes or wholemeal crispbread. The pâté will keep in the refrigerator for 1 week, if the butter is unbroken on the top. Eat within 3 days once you have dipped through the surface. You can freeze the pâté in balls wrapped in clingfilm (without the melted butter topping) and slowly defrost (do not reheat nor microwave). Once defrosted, you can transfer to ramekins and add the melted butter to the top.
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DRIED CRANBERRY AND BRANDY CHRISTMAS PÂTÉ A Christmas-themed pâté to serve at a seasonal gathering – or to keep in the refrigerator and nibble on at intervals, which is allowed at Christmastime, of course. SERVES 4 45g butter 2 shallots, chopped 1 garlic clove, chopped 2 tablespoons brandy 75g pork belly (rind removed), diced 150g chicken livers, chopped a pinch of ground cloves 50g dried cranberries, chopped, plus extra to decorate a squeeze of fresh lemon juice (about 1 teaspoon) sea salt and freshly ground black pepper Melba Toast, to serve
Heat 20g of the butter in a frying pan over medium heat until melted. Add the shallots and garlic, and fry on their own for 1 minute. Add the brandy and cook for 1 minute, then add the pork belly, chicken livers and cloves, season with salt and pepper, and stir. Cook, stirring regularly for 10 minutes, until everything is browned and the pork belly and chicken livers are cooked through. Remove from the heat and let cool until the mixture is warm, not hot – don’t let it cool completely, otherwise the ingredients will dry out. Put the mixture into a food processor (don’t wash the pan yet), add the cranberries and the squeeze of lemon juice, and whizz. It’s up to you how coarse you like it. I like quite a smooth pâté so I process until the mixture sticks to the sides. You can also pulse for a short time and keep some chunks, if you prefer. Spoon the mixture into a dish (or into separate ramekins) and level the surface so that the melted butter can go on top. In the same frying pan you were using before, melt the remaining butter over medium heat, until it starts to bubble, and then remove from the heat and pour over the top of the pâté. Decorate with dried cranberries. Move the pâté to the refrigerator and the butter will set in about 1 hour. Serve with Melba Toast.
Recipes taken from Charcuterie Boards by Miranda Ballard and Louise Pickford, published by Ryland Peters & Small (£20). Photography by Ian Wallace © Ryland Peters & Small.
The pâté will keep in the refrigerator for 1 week, if the butter is unbroken on the top. Eat within 3 days once you have dipped through the surface. You can freeze the pâté in balls wrapped in clingfilm (without the melted butter topping) and slowly defrost (do not reheat nor microwave). Once defrosted, you can transfer to ramekins and add the melted butter to the top.
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IN BUSINESS
Smart Thinking We meet Richard Jupp of bespoke tailors Norton & Townsend 94
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ailoring is an ancient craft, but like every other trade it moves with the times. So how is it faring in the 21st century? We spoke to Richard Jupp, who works at the Ilkley showroom of bespoke tailor Norton & Townsend, to find out. We started by asking Richard why people opt for a made-to-measure garment. “The obvious benefit is that it will fit you absolutely perfectly,” he says. “Some the moments I most enjoy about this job are when a new client tries on their first bespoke suit, absolutely loves it and says they’ll never go back to off-the-peg. It’s amazing how special a made-to-measure garment can make you feel. “Every individual is different, and off-the-peg garments simply can’t cater for that. One of the most common problems I see with them is that the dimensions of suit jackets – waist size, sleeve length and so on – are determined by the chest size, so whatever you choose is inevitably a compromise. Whereas we take dozens of exact measurements to ensure you get something that’s exactly right for you.” And after years of practice, Richard is adept at noticing the little details that make each of us unique – and which will be taken into account in a made-tomeasure garment.
“For example, most people have one shoulder – usually the right – that drops more than the other. This means that when they wear a standard pattern jacket the button on that side sits lower, making the chest bow out. “How people stand is also important. Some people stoop forward, meaning that an off-the-peg jacket stands off at the back of the neck. Then there are people with an upright, military stance that would cause the front of a standard pattern jacket to lift up; with a made-to-measure garment we can add more length at the front to level it up.”
SUITS YOU, SIR! “Another key benefit of buying made-to-measure is that you have virtually unlimited choice. We can take any one of thousands of fabrics and create any style of garment. Number of buttons, angle of pocket, coloured stitching on buttonholes… everything is entirely up to you! “Durability is also an issue. A poorly fitting garment that’s tight in certain areas will stretch and wear out more quickly. With made-to-measure, the combination of perfect fit and top-quality fabric reduces the costper-wear over the lifetime of your garment.”
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“And then there’s the question of time. You can spend ages traipsing round the shops and still not find what you want, whereas if you come to us we can have you sorted out in an hour. In fact, you don’t even need to come to us – we will visit you at your home or work. “Naturally, the process of tailoring has changed over the years. A traditional tailor would use pre-existing paper patterns. After measuring you he would take them down off the wall and chalk around them, manipulating the pattern pieces to achieve a good fit. “Nowadays, we go through what is essentially the same process, but using a digital platform to manipulate the pattern pieces. The beauty of this is that once you’re happy with the fit we can literally clone a garment for you – making whatever tweaks you want. “Although computers are involved, it’s the frontend, personal relationship that’s crucial. My job is to ask a client questions, find out what they’re looking for, and offer gentle advice and guidance. For example, if someone tells me they want a linen suit for a beach wedding somewhere hot, I would point out that linen is very prone to creasing and that nowadays there are plenty of lightweight wool fabrics that will stay smart throughout a long day’s celebrations.”
ALL CHANGE “Like all businesses, Norton & Townsend has had its ups and downs. Our size helped us weather the banking crisis and we were going great guns until the pandemic – which has, of course, very much changed the landscape for us.” 96
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“I joined Norton & Townsend in 2004, and in the early years 90% of our business was in formal suits and office wear, with the remaining 10% roughly equally divided between wedding suits and casual wear. “Business clothing, however, was gradually becoming less formal. Instead of wearing a suit and tie every day of the week, our clients were increasingly dressing for the day. If they were having an important meeting they would wear a suit, otherwise something more casual, such as a sports jacket. “But at the same time that the formal suit side of the business was decreasing, the wedding side of things was on the up. The days when a bride would spend thousands on her dress whilst the groom turned up in an ill-fitting hired suit were fading away. By the time COVID struck, our business was split approximately half-and-half between office wear and wedding wear. “Once the pandemic lockdowns ended there was a huge backlog of delayed weddings, and we were rushed off our feet keeping up with demand. Things have settled down now, with people gradually creeping back into offices, but I doubt formal office wear will ever return to its former levels. However, we’re making up the deficit with country wear – field coats, gilets, breeks, plus-twos, threes and fours – and there’s plenty of potential for growth there.” Finally, what are Richard’s views on current fashion trends? “What I would say to my clients is that it’s nice to make a nod to what’s currently popular, but don’t let’s jump too far in one direction. Your bespoke garment will last you a very long time, so choose a style and fabric that’s still going to look great ten years from now!” To find out more about Norton & Townsend visit nortonandtownsend.co.uk
Bespoke windows, doors and conservatories, handmade in Yorkshire
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At Lifetime we offer a bespoke colour service to all of our products. Choose from a Farrow & Ball or Fired Earth colour chart. Or bring us a colour and we will match it. All the benefits of maintenance free uPVC or aluminium windows and doors while retaining the charm and character of your home. Talk to the experts – we can bring your ideas to life. We offer a no obligation design and quotation service, so contact us today and tell us about your plans – we’ll be delighted to hear from you.
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COLLECTED WORKS
Victorian Insect Brooches
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nimals have been a theme in decorative art since the dawn of human history. But with a few exceptions – such as the scarab beetles revered by the ancient Egyptians – insect motifs were seldom featured. All that suddenly changed in Victorian England, when there was an unprecedented flood of jewellery – brooches in particular – featuring bees, butterflies, dragonflies, beetles, spiders and other creepy-crawlies. (Spiders aren’t technically insects, but for present purposes we’ll call all invertebrate-inspired accessories ‘insect brooches’.)
B A C K T O N AT U R E “The trend towards insect jewellery in Victorian times is thought to have begun with pieces featuring bees,” says Sarah Hardy of Tennants. “One theory is that because industrialisation drove more rural workers to cities to seek work or wealth, this created a nostalgia for the countryside.”
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“Images of insects and flowers were a way for people to remember and feel connected to their past.” Other factors were almost certainly at work too. Educational standards were increasing, as was leisure time, particularly for the growing middle classes. Science in general, and natural history in particular, were ‘hot’ topics. Darwin’s On the Origin of Species was published in 1859, and across the country public museums were being built or massively extended. Corresponding to this there was a nationwide craze for collecting and displaying natural objects at home: stuffed animals, shells, fossils, pressed flowers, butterflies and other insects. Given the context it’s hardly surprising that jewellery reflected these obsessions – and of course insects, many of which are strikingly colourful, were a prime subject for decorative applications.
exploring antiques and collectables
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6 3 1. A peridot, pink stone and split pearl brooch modelled as a spider. Sold for £220. 2. A fly and spider brooch set with rose-cut diamonds, emeralds, sapphire and seed pearls. Sold for £700. 3. A split pearl, ruby and cat’s-eye chrysoberyl brooch modelled as a bee. Sold for £220. 4. A butterfly brooch set with round-cut and oval-cut sapphires and rubies, split pearls and rose-cut diamonds. Sold for £380. 5. A diamond, sapphire and ruby dragonfly brooch. Sold for £1,200. 4
6. A butterfly brooch set with round-cut and oval-cut sapphires and rubies, split pearls and rose-cut diamonds. Sold for £600.
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COLLECTED WORKS
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7. A synthetic ruby, purple stone and split pearl brooch modelled as a bee. Sold for £420.
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But how has Victorian insect jewellery fared during the 21st century? “Ten or fifteen years ago brooches were very much out of fashion,” says Sarah. “And whilst collectors were keen on top-quality examples of insect jewellery, more modest pieces – such as 9-carat brooches set with low-value gemstones – weren’t exciting much interest. “Today, however, brooches have seen a resurgence in popularity, partly fuelled by celebrities and images shared on social media. Young people are spotting and bidding on lots that might have been ignored a few years ago – and with the intention of actually wearing them rather than displaying them in a collector’s cabinet.”
A S S E S S I N G AG E “The current fashion for plain fabrics has also helped boost the market for Victorian insect brooches as wearable accessories. Their intricate and colourful designs stand out well against simple, dark backgrounds – which is how they would have been worn in Victorian times.” So given that makers have continued to create insect brooches ever since Victorian times, how can you tell the difference between a genuine Victorian example and a 20thcentury one?
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8. A brooch modelled as a bee, set with a split pearl and old-cut and rose-cut diamonds. Sold for £280.
The surest way, of course, is to seek an expert opinion, but there are one or two tips that may help in the meanwhile. “The quality of the construction is an important clue,” says Sarah. “In a mid-20thcentury piece, split pearls and other decorative elements may well be simply glued onto the frame, whereas Victorian settings will be more finely worked. Labour then was cheaper, and even though jewellery was increasingly being mass-produced, insect brooches weren’t so easy to make mechanically. “And although it’s not a definite rule, the reverse side of a brooch is a good pointer. Victorian pieces are generally more carefully crafted, so if the reverse is nice that’s a good indicator of age. Victorian pieces will also have a sturdy pin and C-hook fastening, whereas later pieces tend to use less robust – and shorter – steel pins.” Finally, if you’re wondering what the most sought-after subjects for insect brooches are, wonder no more. Whilst bees are understandably popular, butterflies are definitely the top favourites. For more information about Tennants Auctioneers, or to arrange a valuation, visit tennants.co.uk or call 01969 623780.
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Ornate plaster restoration Cornice restoration Traditional lime plastering Lime rendering techniques
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Historical plasterwork surveys Lath and plaster ceiling repairs Heritage work on listed buildings Bespoke design service
Based in North Yorkshire, Ryedale Plasterers are a dedicated team of skilled plaster craftsmen We have a national reputation for repairing, manufacturing and installing the very best heritage, traditional and contemporary plasterwork. Whether you’re looking for a ceiling rose for your home or the large-scale restoration of a historic property, we can help.
office@ryedaleplasterers.co.uk Telephone: 01609 776 462
www.ryedaleplasterers.co.uk Visit our website or follow us on Twitter, Pinterest, Instagram & Facebook. Or just give us a call or email and let us help & advise you. Dales Life | WINTER 2023 |
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the �ravel lounge
�t’s not just a holiday, it’s your holiday
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.
K9199
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11 Market Place, Bedale, North Yorkshire DL8 1ED www.thetravellounge.co.uk Tel: 01677 427358
G O R G E O U S G E TA W AY S
Cracking Cruises
When it comes to setting sail, there’s more choice than ever Continued Dales Life | WINTER 2023 |
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G O R G E O U S G E TA W AY S
he pandemic may have temporarily stalled the cruise industry but things are very much back to normal now. If you haven’t taken a cruise before, this is an excellent time to consider stepping aboard. And there’s plenty of considering to do, because there’s a huge amount of choice on offer. A cruise is a holiday where one size most definitely does not fit all, so you’ll want to have a serious discussion with your local travel agent. Fortunately, the knowledgeable and experienced staff at The Travel Lounge in Bedale have masses of experience to draw on, and will be able to guide you in the right direction. 104
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Travel Lounge manager Linda talked us through a few of the many tempting options.
SIZING IT UP For sheer wow factor, it’s pretty much impossible to beat Royal Caribbean’s Wonder of the Seas, launched in 2022 as the world’s largest cruise ship. This amazing floating hotel, with a guest capacity of 5,734, boasts an extraordinary range of facilities including dozens of bars and restaurants, a children’s water park, an ice-skating rink, a 10-deck-high zip-line, a 1,400-seat theatre, and two rock-climbing walls. “There’s literally something for everyone, young or old,” says Linda. “And it’s fantastic value for families because all meals are included.”
If, on the other hand, you’re looking for something smaller in scale and more intimate, how about a European river cruise? Guest numbers are usually between 130 and 170, and this kind of cruise is a great opportunity to steep yourself in centuries of European culture.
“We hosted a Riviera river cruise event earlier this year in Bedale Hall,” says Linda. “Many bookings followed the presentation and we’ve had excellent feedback from our customers, most of whom have booked again for 2024 – a great endorsement of the experience and how much everyone enjoyed themselves!” Whilst the size of the ship is a major consideration, other factors are also important. Do you prefer to be relaxed and informal? Do you like dressing up to enjoy a formal night or two? Do you want to fly out to your cruise ship or would you prefer to sail from the UK?
HOME AND AWAY Cruises don’t necessarily mean far-off lands; maybe you would like to get to know your own country a little better?
“As soon as the cruise industry bounced back from COVID, a whole range of round-Britain cruises became available,” says Linda. “You can now explore the incredibly diverse and beautiful coastline of the UK and Ireland, with some sailings conveniently departing from the Port of Tyne, Newcastle.” Or how about heading north? “Destination cruises showcasing Norway, Alaska and Antarctica are increasingly popular. Fred Olsen Cruise Lines sail from Newcastle to Norway and Iceland, and I feel this cruise company is a perfect fit for the beautiful Norwegian fjords. Especially popular at this time of year and through until spring are Northern Lights cruises, during which you get the chance to enjoy the aurora borealis, our planet’s most spectacular nighttime display.”
“Of course there will be other people who would rather opt for winter sunshine and relaxation, in which case a Caribbean cruise may be your thing. A Caribbean cruise will give you the opportunity to experience many different islands on the one holiday. Each day you can either take an excursion or just chill out on the beach. And to make it even better still, why not include the Panama Canal in your itinerary? “My own favourite cruise destination? Well the fact that I’ve been on three Norway cruises speaks for itself! The fjord scenery is absolutely phenomenal. And where would I like to go to next? Definitely Alaska!” The Travel Lounge is at 11 Market Place, Bedale. Call them on 01677 427358 or email sales@thetravellounge.co.uk Dales Life | WINTER 2023 |
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BRAITHWAITES GARDEN CENTRE AND FLORIST
Our florist can provide seasonal door wreaths, table centres and stunning flower arrangements for every occasion. We have a wonderful selection of winter evergreen plants to provide year round interest in the garden. Orders now being taken for bare-rooted trees, fruit trees, hedging and roses which will be available in December. Please call or visit our website for more details. Local delivery available on all items.
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01677 422861 www.braithwaites.co.uk enquiries@braithwaites.co.uk Visit us: we’re in Leeming Bar just beside the A1
W Braithwaite & Sons, Floral Nurseries, Leeming Bar, Northallerton, North Yorkshire DL7 9BG
Kaleidoscope - A Christmas of Colour Open 10am - 4pm 6 days a week (closed on Thursdays)
www.kiplinhall.co.uk
Nr Scorton, Richmond, North Yorkshire, DL10 6AT 01748 818 178 info@kiplinhall.co.uk Reg. Charity1155907 (Opening times maybe subject to change)
Give little bit Give aatree (Hugs optional) of Yorkshire...
Dedicate a tree in the Yorkshire Dedicate a treeDales. today and support A gift that feelsDales good. for years to come. the Yorkshire
YDMT.ORG/TREE-GIFTS www.together-for-trees.org
Charity no. 1061687
Registered charity no. 1061687
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WINTER
Swinton Park Estate Masham, Ripon, HG4 4JH 01765 680900 swintonestate.com
Great British Game Week
Festive Afternoon Tea
6–12 November
1–31 December
Swinton Estate has a week full of activities, events and seasonal menus to encourage guests to try game for the first time and to try new game products. From a game tasting menu in Samuel’s Restaurant, woodfired game pizzas at Swinton Bivouac, to ‘have-a-go’ laser clay shooting and walks with a deer ranger. For more information about each event, visit swintonestate.com/celebrate
Indulge in a selection of hand-crafted cakes and festive treats for a traditional afternoon tea served in one of Swinton Park’s beautifully decorated rooms. After your Festive Afternoon Tea, take a stroll into the parkland and gardens with complimentary access. Booking required. £38.50 per person.
Christmas Shopping Event Swinton Estate Shop
Celebrate Christmas with the family immersed in the ‘Spirit of Swinton’, with a three-course Christmas lunch served in Samuel’s Restaurant, followed by coffee and mince pies. Children can partake in a drop-in Christmas crafts session throughout the afternoon, while the adults enjoy the opulence of the Drawing Room for an aperitif in front of the crackling log fire. You can also try the annual Swinton Christmas quiz, with a prize for the winning group.
23 November, 4pm–8pm Be amongst the first to enjoy the Swinton Estate Shop, resplendent and ready for the festive season! Browse the wonderful, carefully selected array of Christmas gifts, decorations and sweet treats carefully selected for you to give or enjoy for yourself – with gorgeous live music and complimentary Glögg to enjoy with a mince pie (alcoholic and non-alcoholic Glögg available)! ‘Drop-in’ between 4pm and 8pm, free to attend.
Create Your Own Winter Wreath 27, 28 and 29 November Susie Hart of Hart Company, one of Swinton Estate’s wonderful floral suppliers, will demonstrate and help you create your own beautiful wreath with greenery and berries from the estate for you to take home – the perfect welcoming addition when decorating your home for Christmas. Indulge in a twocourse lunch, plus festive music while you work! All materials and refreshments are included, just bring along your festive spirit! 10am – Arrive at the Deer House where tea, coffee and mince pies will be served. 10.15am – Workshop to commence. 1pm – Two-course lunch at the Private Dining Room at Swinton Park. £105 per person.
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Family Christmas Lunch 10, 16 and 17 December
£45 for adults, £30 for children, which includes an arrival drink, three-course lunch followed by coffee and mince pies and Christmas crafts.
Edible Gifts at Swinton Cookery School 12 December Learn how to create beautifully hand-crafted, edible gifts to give to friends and family. A hands-on cookery course taught by the Swinton Cookery School Chef Tutor. From £100 per person.
DALESDIARY WINTER 2023
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DALESDIARY WINTER 2023
Kiplin Hall & Gardens Near Scorton, Richmond, DL10 6AT 01748 818178 kiplinhall.co.uk Open 6 days a week (closed on Thursdays)
Kaleidoscope - A Christmas of Colour at Kiplin Friday 1–Sunday 17 December, 10am–4pm Celebrating the festive season through a spectrum of fantastic colour. Themed decorations in our historic rooms echo the rich sentiments of family, togetherness, and joy in Kiplin’s past, present and future. Indulge in festive treats served in the Tea Room and shop for seasonal stocking fillers and decorations in the gift shop.
Trinity Church Square, Richmond, DL10 4QN 01748 826561 greenhowards.org.uk Monday to Saturday 10am to 4.30pm (museum closed January)
Afternoon Tea 7, 8 and 9 December, 2pm and 3pm sittings Enjoy a festive afternoon tea in the stunning surroundings of the museum’s Normanby Room, all set for the season. Get together with friends for a cosy pre-Christmas gathering. £20/£23 (includes a special festive gift). Deadline for bookings: 4 December.
Free Exhibition: Connected
Snowdrop Strolls at Kiplin
From Monday 8 January 2024
From Friday 2 February 2024
A special free exhibition in the museum shop area celebrating the enduring links between Richmond and the regiment. Monday to Saturday 10am to 4.30pm.
Take a stroll through the grounds of Kiplin surrounded by swaths of snowdrops and aconites. Indulge in our delicious locally blended Kiplin coffee, home-baked cakes, scones, and light lunches in our atmospheric Tea Room. Conditions underfoot may be wet in places; we suggest visitors wear appropriate footwear. Hall reopens Friday 1 March.
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Green Howards Museum
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D Day 80 Pre-book now for 6 June 2024 The only Victoria Cross awarded on D Day went to Green Howards soldier Stan Hollis, and is part of the museum collection. In this anniversary year, we are hosting a very special all-day event in Richmond. Join us for an exclusive glimpse into our collection and the stories of those who served as the tide turned in the Second World War. Only 25 places available. £100 per person (£30 non-refundable deposit required).
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DALESDIARY WINTER 2023
Thorp Perrow Arboretum Bedale, DL8 2PS 01677 425323
Santa’s Grotto
Christmas Wreath Workshop
25 November– 24 December
5 December, 10am–3pm
Take a wintry walk through the Arboretum towards the cosy cabin nestled deep in the woods where the elves will be waiting to welcome you into an enchanting winter wonderland.
Led by our Curator, Faith Douglas, learn how to expertly craft a beautiful festive wreath using high-quality foliage specially selected to provide a fantastic mix of varieties, colour, longevity and verdure. As well as greenery, there will be an assortment of delightful and interesting decorative items with which to adorn your wreath.
Inside, you’ll explore a host of seasonal landscapes and creatures, discover miniature worlds, and peep inside the elves’ charming little bedroom before finding Santa in his cosy sitting room, ready for a chat and an extra-special photo. If you’ve been good, there’s a little gift waiting for you. Bookings can also be made via our website www.thorpperrow.com
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thorpperrow.com
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Create a beautiful festive wreath to welcome visitors to your home.
All materials and equipment are provided although you might like to bring your favourite pair of gardening gloves. The workshop will be held in Thorp Perrow’s beautiful Summerhouse with refreshments and a deliciously light lunch included, along with mulled wine and mince pie treats!
Star Willow Weaving 13 December, 10am–2pm Wish upon a willow star with this festive willow-weaving workshop! Expert willow sculptor Anna Cross will help you create your very own festive star ready to be displayed for your family and friends to enjoy and admire over the festive period. A deliciously light lunch will be served in our beautiful Summerhouse.
THE YORKSHIRE BEER EXPERIENCE
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.
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 – 7 days a week from 12pm! Choose from our diverse menu of locally-sourced Yorkshire pub classics. Our menu features something for everyone!
While you’re here, you might as well stock up! Our shop features:
Naturally, the tour ends at the bar for a tasting of our range!
ALL OUR BEERS MERCH GIFTS & HAMPERS LOCAL PRODUCE
To book a table or a tour, or for anything else, please call 01765 680 101, Dales Life | WINTER 2023 | email visitor.centre@blacksheep.co.uk, or head to blacksheepbrewery.com
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Rosemary And Twine rosemaryandtwine.co.uk 01969 368006
Christmas Wreath Workshops
Wreath-making courses at The Oak Room, Thornborough Hall, Leyburn, DL8 5AB Gather with friends or make some new ones, our Christmas wreath workshops are the perfect way to get in the festive spirit. All equipment, materials and refreshments provided. £40 per person.
Monday 4 December Morning 10am–12noon, Afternoon 2pm–4pm Thursday 7 December Afternoon 2pm–4pm, Evening 7pm–9pm
Christmas Fair at The Bell Barn, Tupgill Park
Saturday 9 December Morning 10am–12noon, Afternoon 2pm–4pm, Evening 7pm–9pm
Swinton Green Low Swinton, Masham, HG4 4JP swintongreen.com
Christmas Experience Saturday 25 November A magical experience at Swinton Green. Meet Little Alf and all the characters from the best-selling book series and enjoy a Christmas story with author Hannah Russell. Booking essential.
Christmas Shopping Morning Saturday 2 December Come along and pick up your gifts for Christmas. Browse our popular books by Hannah Russell and our famous Quirky Cow artwork. Enjoy mulled wine, hot drinks and mince pies.
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December 2023 Free Admission 10am-3pm The Bell Barn, Tupgill Park, Leyburn DL8 4TJ 114
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Autumnal colours and Winter Wonderland at Thorp Perrow
Our winter calendar is full of exciting workshops and events. From willow weaving and mindfulness walks to meet and greet with Santa, we have something for everyone this Winter. Visit our website to see our full list of events and workshops.
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For more information: www.thorpperrow.com 01677 425 323 Dales Life | WINTER 2023 |
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We are looking for distribution agents In Bedale, Leyburn, Richmond, Northallerton and surrounding areas. Excellent rates paid.
Contact sue@daleslife.com for further details
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FLOWERY DELL LODGES
Luxury Scandinavian lodges near Richmond in the glorious Yorkshire Dales Each lodge is fully equipped and has its own private hot tub set down into the balcony. Peaceful setting so guests can have a relaxing and enjoyable time. www.flowerydell-lodges.co.uk/dales-life Tel: 01748 822406 E-mail: info@flowerydell-lodges.com
SANTA IS COMING TO THE FORBIDDEN CORNER!
DECEMBER WEEKENDS BETWEEN THE 2ND AND THE 17TH DECEMBER
A UNIQUE LABYRINTH OF TUNNELS, CHAMBERS, FOLLIES AND SURPRISES!
WWW.THEFORBIDDENCORNER.CO.UK Dales Life | WINTER 2023 |
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CLEAR LEGAL ADVICE
Will Writing I Lasting Powers of Attorney I Trusts & Asset Protection Inheritance Tax I Farm & Business Succession
20% OFF* ABOVE SERVICES USING CODE DL24 *Offer valid until end of February 2024
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The New Year is the perfect time to plan to protect you and your family
CW 118
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CLEAR ADVICE I CLEAR VALUE I CLEAR CHOICE
SOLICITORS | WINTER 2023 | Dales Life
Darlington I Northallerton Telephone 01325 281111 I Telephone 01609 765765
www.clarkwillis.com /clarkwillissolicitors
@EnquiriesWillis
ClarkWillisSolicitors
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On the market
Our regular round-up of beautiful properties for sale in Yorkshire.
5 MIDDLEHAM VIEW, HARMBY
PENNY ACRE, THORNTON RUST
A substantial and modern 5/6 bedroom detached house with garage and studio, large gardens and one acre paddock. Guide Price: £875,000 Robin Jessop Ltd. 01969 622800 robinjessop.co.uk
An attractive detached family house with four double ensuite bedrooms, large gardens, a double garage and parking. Guide Price: £650,000 Robin Jessop Ltd. 01969 622800 robinjessop.co.uk
THE OLD CHAPEL, MOULTON
WITHYWOOD STORE & COTTAGE, WEST WITTON
A converted Methodist chapel with two double bedrooms, large gardens and off-road parking. Guide Price: £595,000 Robin Jessop Ltd. 01969 622800 robinjessop.co.uk
A well-established village store with four-bedroom accommodation, one-bedroom annexe, garage and private garden. Guide Price: £495,000 Robin Jessop Ltd. 01969 622800 robinjessop.co.uk
MOWBRAY COTTAGE, APPLETON WISKE A spacious two-bedroom character cottage overlooking the village green. Guide Price: £275,000 Robin Jessop Ltd. 01969 622800 robinjessop.co.uk 120
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LAVENDER COTTAGE, LEYBURN A two-bedroom stone cottage currently used as an established holiday let close to Leyburn Market Place. Guide Price Range: £200,000 - £225,000 Robin Jessop Ltd. 01969 622800 robinjessop.co.uk
Chartered Surveyors, Auctioneers, Valuers, Land & Estate Agents covering North Yorkshire and South Durham. Specialising in the sale & valuation of farms, land, small holdings, woodlands & rural property.
• Valuations for Taxation and Probate • Compulsory Purchase Compensation • Environmental Grants and Services
• Planning Appraisals • Landlord and Tenant • Development Land
www.robinjessop.co.uk 01677 425950
01969 622800
CHARTERED SURVEYORS, AUCTIONEERS, VALUERS & ESTATE DalesAGENTS Life | WINTER 2023 |
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Collect your copy from: The Bay Horse, Ravensworth Bear Cottage, Hawes The Blue Lion Inn, East Witton Booths, Ripon Campbell’s of Leyburn The Cheese Press, Richmond The Co-op, Masham Dovetail Interiors, Bedale Fairhursts, Swinithwaite The Greengrocer, Bedale The Green Howards Museum, Richmond Holme Design, Bedale Kiplin Hall, Richmond Kiss the Moon, Richmond Lewis and Cooper, Northallerton Mainsgill Farm Shop, Richmond Mill Close Farm Shop, Hackforth 122
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Milners of Leyburn Mocha, Richmond Northallerton Tourist Information Centre Pippin & Purdey, Bedale Ripon Walled Garden Rosemary & Twine, Leyburn Sanderson & Co, Leyburn The Station, Richmond Stoneygate Farm Shop, Richmond Tennants of Leyburn Thorp Perrow Arboretum, Bedale The Travel Lounge, Bedale Wonky Tree Bookshop, Leyburn Yorkshire Hideaways, Leyburn See daleslife.com for details of more collection points to come.
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Barnard Castle
Barnard Castle
Sedbergh t. 01833 600 160
t. 01833 600160
t. 01539 622340
21 Galgate, Barnard21Castle 54 Main Street Galgate, Barnard Castle Co. Durham DL12Co. 8EQDurham Sedbergh, DL12Cumbria 8EQ DX 61665 BarnardDX Castle LA10 5AB Castle 61665 Barnard
mbmcgarry.co.uk
Sedbergh
Hawes t. 015396 223 40
t. 01969 666290
Place 54Market Main Street Hawes, Cumbria North Yorkshire Sedbergh, DL85AB 3QS LA10
Hawes
Leyburn
Leyburn t. 01969 666 290
Skipton t. 01969 621 230
7 Railway Street Market Place Leyburn,North NorthYorkshire Yorkshire Hawes, DL8 3QS 5EH DL8
67Station Road, Grassington Railway Street Skipton, North Yorkshire Leyburn, North Yorkshire BD23 DL8 5NQ 5EH
t. 01969 621230
t. 01756 753015
e. office@mbmcgarry.co.uk
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EXPERTS IN DOMESTIC AND INTERNATIONAL REMOVALS, OFFICE MOVES, SHIPPING AND STORAGE.
Britannia Movers
Devereux Transport
Britannia Devereux are experts in domestic and commercial removals and storage; we can handle the complexities of packing, removal, storage and reinstallation of home contents, furniture and most other items or equipment. For more information please contact the office.
With over 75 years in the industry Devereux has grown from modest roots to become one of the UK's leading haulage firms. Based in Teesside, the UK’s largest industrial zone and freeport, Devereux are ideally located to provide transport and logistics to all of the UK, with easy access to the main road links in the area.
Devereux Developments Ltd. Daimler Drive, Cowpen Lane Ind. Est. Billingham TS23 4JD T: 01642 337692 E: sales@britdev.com
HGV part and Pallet Warehousing Flexible timed International full loads movements and storage deliveries deliveries
britdev.com
devereuxtransport.com
T: 01642 887700 E: traffic@devereuxtransport.com Dales Life | WINTER 2023 |
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The Millings Residential, Respite & day CaRe Home foR oldeR people RATED AS
OUTSTANDING BY CQC
A Beautiful Place to Live north end, Bedale, north yorkshire dl8 1af Tel: 01677 423635 www.residential-homes.net
Expert Care at Home Now in North Yorkshire • Personal Care • Household Help • Companionship • Complex Needs
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Independence at home. Expert care since 2008. Tailored to you. Choose Heritage Healthcare for top-quality, bespoke support in North Yorkshire. Live your best life with the best care, all in the comfort of your own home. Book a Visit Today. Call us on: Email us at: Visit us at: 126
01609 711 115 / 01748 900 061 care@heritagehealthcare.co.uk www.heritagehealthcare.co.uk
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FRANKLYN CARE HOMES DEDICATED TO QUALITY CARE Our Residents enjoy savouring our restaurant experience with seasonal menus providing delicious meals. All of our homes have daily activities, regular social events and an excellent reputation in the local community. Choose a Forever Home with Franklyn Care.
HILLCREST
THE GATEHOUSE
KIRKWOOD
STOBARS HALL
Catterick Garrison
Harrogate
Ilkley
Kirkby Stephen
Arrange a visit and get more information at
www.thefranklyngroup.com Dales Life | WINTER 2023 |
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Things to do on the swinton estate
The 20,000 acre Swinton Estate is home to countless fabulous activities - ideal for those coming to stay, but also if you visit for the day... Explore Druid’s Temple
Parklands & Gardens
Cookery Courses Cycling & Mountain Biking
Relaxation at Swinton Country Club
Walking & Nature Trails Wellness Activities Laser Clay Shooting Birds of Prey
Clay Pigeon Shooting And much more...
View Activities
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swintonestate.com | reservations@swintonestate.com | 01765 680900 | Swinton Estate, Masham, Ripon, HG4 4JH | 2023 | WINTER Dales Life
To Dine For
Great places to eat and stay in the beautiful Yorkshire Dales
THE WHITE BEAR
THE BLACK SHEEP BREWERY
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.
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.
whitebearmasham.co.uk 01765 689319
blacksheepbrewery.com 01765 680101
THE WENSLEYDALE HEIFER
STONE HOUSE HOTEL
Join us for lunch or dinner at The Wensleydale Heifer and you’re guaranteed a meal to remember. Using the very best locally sourced and freshest ingredients, our chefs create dishes perfect for fine dining or a more casual meal. With 13 individual rooms, we offer something special.
This beautiful country house hotel near Hawes serves delicious classic dishes using locally sourced ingredients. Visitors are welcomed daily for a sumptuous evening meal in its intimate restaurant or for a light lunch, afternoon tea, or coffee and cake in its comfortable Oak Room.
wensleydaleheifer.co.uk 01969 622322
stonehousehotel.co.uk 01969 667571
Masham
West Witton
Masham
Sedbusk
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TENNANTS GARDEN ROOMS
THE SADDLE ROOM
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.
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.
tennantsgardenrooms.com 01969 621146
thesaddleroom.co.uk 01969 640596
SWINTON ESTATE
THE SANDPIPER INN
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.
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.
swintonestate.com 01765 680900
sandpiperinn.co.uk 01969 622206
Leyburn
Masham
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Coverdale
Leyburn
Makers of beautiful bespoke kitchens and furniture Find your dream kitchen at treske.co.uk | 01845 522770 Dales Life | WINTER 2023 |
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