Dales Life Spring 2015 by Dales Life

FREE Spring 2015

ANTIQUES

FOOD

INTERIORS |

CHERRY PICKING

SPRING BLOSSOMS FOR YOUR GARDEN

Completely Cuckoo A SPRINGTIME FAVOURITE IN CLOSE-UP

WILDLIFE

GARDENING

The Future’s Bright COLOURFUL VEGETABLES TO BRIGHTEN YOUR BORDERS

ALL’S WOOL

FABULOUS ARTWORKS IN FELT

Fresh Flavours

exclusive recipes from TV’s PETER SIDWELL

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| Dales Life | SPRING 2015

FROM THE EDITOR

WELCOME

“time to bid farewell to heavy winter food”

he days are lengthening, the buds are burgeoning and the bees are already buzzing away in the hedgerows – time to get out and make the most of spring! The garden is the obvious place to start. A blossom-laden cherry tree is one of spring’s most delightful sights, and if you’ve ever regretted not having space for one, it may be time to think again. Nowadays there are cherry trees that will fit into the smallest garden, or even a large container – Adam Appleyard picks out some of his favourites on p.24 Things are looking brighter in the vegetable patch too, with unusual colour variants on traditional vegetables becoming increasingly popular. Turn to p.31 to get the low-down on golden beetroot, white carrots, purple leeks and more. What could evoke a spring morning better than the call of the cuckoo, arriving here in the Dales after an arduous journey from Africa? Cuckoos are secretive birds, heard far more often than they are actually seen. Chris Baines delves into their extraordinary lives on p.38, and I think you’ll find the photos accompanying his article quite an eye-opener. Back in the kitchen, it’s time to bid farewell to heavy winter food, so we’ve found you plenty of light, bright recipes ideal for springtime dining. We’re particularly pleased to begin the year with a set of recipes put together exclusively for Dales Life by TV chef Peter Sidwell – you can find them on p.76. As always, there’s lots more to enjoy too, from fantastic felt art (p.90) to gorgeous equestrian portraiture (p.81). We’ll be back soon, with summer very firmly in our sights. In the meantime, do let us know what you think of our spring issue – we’re always thrilled to hear from you!

Sue Gillman Editor GUARANTEED DELIVERY Take out a subscription and never miss another issue! Visit www.daleslife.com

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SPRING 2015 | Dales Life |

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| Dales Life | SPRING 2015

Contents Spring 2015

47 9 9

COVER IMAGE © Simon Roy

Dales Life 8A Tower Street York, YO1 9SA www.daleslife.com

IFE STYLE L Inspiring ideas for your home and garden.

18 W ILD ANGLE Photographers celebrate the beauty of the natural world. 21 G ARDEN NOTES Garden news, products and advice by Adam Appleyard. 24 S PRING SENSATION Rich, frothy cherry blossom is a gorgeous celebration of spring, says Adam Appleyard.

31 THE FUTURE’S BRIGHT Brighten up your dinner plate and your garden with these rainbow variations on vegetables, by Elena Greenway. 38 C OMPLETELY CUCKOO We still have a lot to learn about this elusive bird, says Professor Chris Baines. 44 SEASON’S BEST The start of the asparagus season is one of the highlights of spring. 47 F OOD NOTES Food news, events, and the best of local produce, by Amanda Cook.

SPRING 2015 | Dales Life |

Contents Spring 2015

76 87 Editor Deputy Editor Production Advertising Art Editor Proofreader Proprietor

Sue Gillman Brian Pike Claudia Blake Sue Gillman Liz Hanson Stef Suchomski Alison Farrell Sue Gillman

Contributors Prof. Chris Baines, Mark Hamblin Brian Pike, Ian Henry, RHS Images, Peter Sidwell, Elena Greenway, Claudia Blake, Amanda Cook Adam Appleyard, Liz Hanson, Des Ong, The National Trust. t. 01904 629295 / 235156 m. 07970 739 119 e. sue@daleslife.com www.daleslife.com Dales Life 8A Tower Street York YO1 9SA. 6

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52 THE DISCERNING DINER Claudia Blake visits The Freemasons Arms in Nosterfield.

87 BEAUTY FILE Look beautiful this spring with our round-up from the world of health and beauty.

56 A TASTE OF SPRING Entertaining? You can be sure of success with these dinner party dishes.

90 MAKING IT Continuing our series showcasing regional talent. This month felt artist Andrea Hunter.

66 L IGHTER NIGHTS These light, bright and funky recipes by Tessa Kiros are perfect for spring.

96 DALES DIARY A guide to local events, compiled by Liz Hanson.

76 HOME COOKING Three super springtime recipes from TV chef Peter Sidwell.

111 PRIZE LOT This monthâ&#x20AC;&#x2122;s auction room highlights.

81 A DAY IN THE LIFE Behind the scenes with equestrian photographer, Sue Barratt.

128 TO DINE FOR Great places to eat in the Yorkshire Dales.

SPRING 2015 | Dales Life |

Love Thy Interiors Exciting new showrooms opening this spring

Our new store in Thirsk is the perfect place to find something really special for your home. We have a unique collection of homeware, soft furnishings, furniture, lighting and collectable pieces you wonâ&#x20AC;&#x2122;t find anywhere else.

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SANDERSON & CO

INTERIOR DECORATING SUPPLIERS High Street, Leyburn | Tel: 01969 623143 8

| Dales Life | SPRING 2015

lifestyle INSPIRING

IDEAS FOR YOUR HOME

Hand-painted ceramic mug. sweetwilliamdesigns.com has designs for cat and dog lovers too! Elegant kitchen clock by Newgate, now in stock at Dovetail Interiors, Bedale, 01677 426464.

‘Mischiev o organic co us Mutts’ tt one of the on apron, just do at Askrigg ggie delights Village Kit chen, Askrigg, 0 1969 650 076.

Irresistible hand-printed ‘Rabbit and Cabbage’ cushion from a range at annabeljames.co.uk

Charming bone china jug from Sophie Allport’s new collection. See more online at hearttohome.co.uk

Cotton fabric from Clarke & Clarke’s ‘Teatime’ collection, now available from Bear Cottage Interiors, Hawes, 01969 666077. SPRING 2015 | Dales Life |

Quaint and Quirky is a gorgeous gift and interiors shop based in Leyburn in the heart of the Dales. Selling an inspiring and interesting range of gifts, home accessories and garden ware with an emphasis on being quirky and a little bit different. New spring collections are now in stock and exciting new products are constantly arriving. 15 MARKET PLACE, LEYBURN DL8 5BG

The Fettling Fairies Amazing furniture refinished with a touch of magic We Fettling Fairies use our magic to breathe new life into interesting vintage and antique furniture. We produce quality pieces with a first class finish, destined to be loved heirlooms. Our ever-changing range is available to buy online and you can view at our workshops by appointment. We can wave our magic wands over your own cherished furniture, or source items for that special treatment. www.thefettlingfairies.co.uk Moulton, Richmond | 01748 478748 enquiries@thefettlingfairies.co.uk 10

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lifestyle INSPIRING

IDEAS FOR YOUR HOME

Delightful ‘Bird Song’ tea cup and saucer by Katie Alice from Serendipity Interiors, Leyburn, 01969 622112.

Lovely retro muted blue enamel cafetière available online at creative-tops.com

Hand-printed organic fabrics from Vanessa Arbuthnott’s new ‘Cockerel’ collection at Bear Cottage Interiors, Hawes, 01969 666077.

rinted hand-p find ’ ie d ir the B u can ‘Watch a towel. Yo Bedale, e , t r n o io ter s cott vetail In o D t a . it 4 42646 01677

This sumptuous linen and cotton cushion is from Voyage Maison’s ‘Braemar Hawthorn’ collection, at Westwoods Country Living, West Tanfield, 01677 470769. Classic wicker log basket with rustic rope detail from Yorkshire Fireplaces, Northallerton, 01609 779866.

Bold ‘Jack Rabbit’ wallpaper, see the collection at Love Thy Interiors, Thirsk, 01845 527123.

SPRING 2015 | Dales Life |

DOVETAIL INTERIORS FURNITURE HOME ACCESSORIES GIFTS

Interest free credit now available 17 Market Place, Bedale, DL8 1ED 01677 426464 www.dovetailinteriors.com

Specialists in: • Wood Flooring • Carpets • Luxury Vinyl Tiles • Vinyl and much more Image courtesy of Kersaint Cobb

t m e w 12

01748 822834 07789 996526 nhflooring@btinternet.com www.nhflooring.co.uk

| Dales Life | SPRING 2015

Unit 6 Borough Court, Borough Rd, Gallowfields Trading Estate, Richmond, DL10 4SX Telephone Nick Hodges to make an appointment

lifestyle INSPIRING

IDEAS FOR YOUR HOME Keep your bread fresh in this stylish metal bread bin by Garden Trading, now in stock at Love Thy Interiors, Thirsk, 01845 527123.

Fine bone china mug from Sophie Allport’s new ‘Catch Me If You Can!’ collection, available from Dovetail Interiors, Bedale, 01677 426464.

Practical and pretty enamel casserole dish in ‘Fresh Mint’ from raspberrymash.co.uk Fresh spring fabrics from the new Manuel Canovas collection. Explore the whole range at Milners of Leyburn, 01969 622208.

Cosy pure lambswool throw from scottishlinen.com – lots of other gorgeous colours to choose from!

SPRING 2015 | Dales Life |

B e a r C o t tag e I n t e r i o r s Period & Contemporary Country Design Bespoke design service ranging from a single cushion cover to a complete home design package

Curtains & Blinds, Fabric, Furniture, Lamps, Mirrors, Gifts. The Cattle Market, Market Place, Hawes, DL8 3RD Tel 01969 666077

www.bearcottageinteriors.co.uk

Bedale Flooring CARPETS WOOD FLOORING RUGS Discover an exceptional range of carpets, wood, laminate and vinyl flooring. We have over 23 years of experience and take the time to help you find the right carpet at the right price. Our fitters are experienced craftsmen and provide a fast and easy service. Call into our showroom and experience the unexpected.

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| Dales Life | SPRING 2015

lifestyle INSPIRING

IDEAS FOR YOUR HOME Vintage hand-stamped, silver-plated spoons – each piece can be customised. See the range at Love Thy Interiors, Thirsk, 01845 527123.

Winsome hare salt and pepper by At Home in the Country, available from Quaint and Quirky, Leyburn 01969 368150.

Fine bone china teapot from ‘The Royal Botanic Gardens, Kew’ collection at creative-tops.com.

Gisela Graham’s delightful Easter collection, now in stock at Quaint and Quirky, Leyburn, 01969 368150.

Hand-poured, natural, plant-based candle from beefayre.com. 3% of all profits are donated to bee conservation.

Cheery tea towel designed by Georgia Wilkinson. See more of the range at Dovetail Interiors, Bedale, 01677 426464.

SPRING 2015 | Dales Life |

Sophisticated Style If your suite is showing signs of wear, why not consider reupholstery?

Bespoke upholstery service

Let us bring your old suite back to life

We offer a bespoke upholstery service. We can make your suite as good as new by covering with the latest fabrics, and replacing the fillings. Choose from a fantastic choice of fabrics, our craftsmen will restore your furniture to the highest of standards. Contact Colin Blanchard for more information.

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

To book space in the Summer issue contact Sue Gillman

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| Dales Life | SPRING 2015

Telephone: 01904 629295 Mobile: 07970 739119 email: sue@daleslife.com www.daleslife.com

KITCHEN WORKTOPS BESPOKE DESIGN | MANUFACTURE | FITTING

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the kingﬁsher by Des Ong

The kingfisher is a tiny bird – much the same size as a sparrow – but its startling electric blue and orange plumage makes it hard to miss. Unless you spend time patiently staking out the riverbank, though, you’ll seldom see more than a flash of colour out of the corner of your eye as it darts, fast and low, over the water’s surface. Kingfishers are resident in the UK all year round, feeding on fish and aquatic insects in still or slow-moving water. Because they are high up in the food chain they are especially susceptible to environmental pollution. Fortunately that isn’t a particular concern here in the Dales, and kingfishers can often be spotted on the gentler sections of the Ure, Nidd and Swale. To enjoy more than a fleeting glimpse, though, your best option is to visit a nature reserve and keep watch from a bird hide. Foxglove Covert in Catterick Garrison (www.foxglovecovert.org.uk) is an excellent local option, and kingfishers are regularly sighted from its Lake Hide.

Des Ong is an award-winning UK-based nature and wildlife photographer. Whilst much of his work centres on British species, his quest for beautiful images has taken him from the rainforests of Borneo to the deserts of Arizona. You can enjoy more of his exquisite pictures on his website, ‘Captivating Nature’, www.desong.co.uk

| Dales Life | SPRING 2015

WILD ANGLE | PHOTOGRAPHERS CELEBRATE THE BEAUTY OF THE NATURAL WORLD

SPRING 2015 | Dales Life |

MILNERS of Leyburn E S T. 1 8 8 3

6 Market Place, Leyburn DL8 5BJ | 01969 622208 | sales@milnersofleyburn.co.uk www.milnersofleyburn.co.uk | Dales Life | SPRING 2015

TRUG ADDICTION Trugs have so many uses in and around the garden that you’ll wonder how you managed without one. In spring they’re great for storing and carrying pots. In summer you can use them for gathering cut flowers, and in autumn for fetching your vegetable harvest back from the allotment. Genuine vintage examples are increasingly hard to find, but this traditionally styled Colworth Flower Trug from Garden Trading (www. gardentrading.co.uk) – wide and shallow with a slatted base – is the next best thing.

garden notes

BOXING CLEVER The dawn chorus is getting louder by the day, but if you want to enjoy a garden full of feathered songsters in years to come it’s a good idea to help your current residents find somewhere to nest. Cheap nest boxes won’t stand the test of time, so choose something sturdy and durable like this attractive example from the RSPB’s online shop (shopping.rspb.org.uk). Perfect for sparrows, flycatchers, nuthatches, and more.

by Adam Appleyard

Seasonal Sensation

MAGNIFICENT

MAGNOLIAS With their graceful, fragrant flowers, often carried on bare branches, magnolias bring a hint of the exotic to the spring garden. Not all species of magnolia flower early, though, and they range from deciduous shrubs to huge evergreen trees, so if you’re

looking for early-year interest in a confined space you’ll need to choose carefully. Magnolia x soulangeana is a compact, slow growing tree, and an excellent choice for the smaller garden; its tulip-shaped flowers range from white to rose-pink. Magnolia x ‘Jane’ is similar, but with deeper pink blooms that tend towards purple. Magnolia stellata is arguably an even better option, a modest shrub bearing masses of white, star-shaped flowers that are more resistant to frost than those of its cousins. Magnolias will thrive on any fertile, moist soil providing it isn’t alkaline. Plant them in a sheltered, sunny spot – up against a wall, for example – and mulch generously every spring. Apart from this, they won’t need much attention other than an occasional light pruning in midsummer.

HOT POT

A cleverly planted, eye-catching pot will transform a dull corner of a garden or courtyard by adding year-round height and interest. This striking urn, one of a range of stylish urn planters from primrose. co.uk, has bold, geometrical lines and a deeply lustrous glaze. It stands just over 60cm high and is fully frost-proof. Just the thing for a striking evergreen – Rhododendron ‘Ramapo’, perhaps, or Juniper squamata ‘Blue Star’.

SPRING 2015 | Dales Life |

A PLACE IN THE SUN Every garden needs a comfy seat in a sheltered spot where you can enjoy a well-earned rest soaking up the afternoon sunshine. This elegantly proportioned Royal Park Bench by Alexander Rose is made from FSC-certified roble (Amburana caerensis), a South American hardwood that’s as weather-resistant and durable as teak. Sam Turner of Northallerton (sam-turner. co.uk) are currently offering both the 5’ and 6’ versions at generous discounts on the recommended retail price.

garden notes

TOP GLASS

To get ahead in the garden, you really do need a greenhouse. Not only can you grow plants that might struggle outside, you can also get started earlier in the season – and hence harvest earlier crops – from hardier veg. A basic lean-to would do the job, but here’s something that’s not just practical but super-stylish too: the elegant hexagonal Forest Garden Glass House. Find it, along with a selection of other gorgeous greenhouses, at gardenchic.co.uk.

by Adam Appleyard

Plant It Now

| Dales Life | SPRING 2015

Nowadays there are any number of animals, birds and insects that might well be struggling to survive in the UK if it weren’t for the habitat and feeding opportunities provided by urban and suburban gardens. Want to help them out? Emma Hardy’s The Urban Wildlife Gardener (CICO Books, hardback, £14.99) is packed with easy-to-follow, practical advice on how to make your backyard a haven for everything from bees, moths and dragonflies to frogs, bats and small mammals.

BLACK BEAUTY Irises are bold, showy flowers, and you could be forgiven for finding some of the older multicoloured cultivars just too gaudy to make room for. But here’s one that’s the very essence of chic understatement: the stunning dark-flowered form of Iris chrysographes. With its deep indigo petals that verge on midnight black – set off by just a hint of gold veining – this dramatic plant will make a truly

The Call of the Wild

jaw-dropping show in massed plantings in early summer. Growing irises from seed can be a lengthy, unreliable process, so take the easy way out and plant two or three rhizomes (the fleshy, bulblike root structures) on moist, welldrained ground in sun or partial shade. Divide and replant every other spring and you’ll rapidly increase your stock. The trick is not to plant too deep: the rhizomes should be right on the surface, preferably atop a small mound of earth to aid drainage. Water well in summer, and mulch every spring to keep them nourished.

GROVE HOUSE

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SPRING 2015 | Dales Life |

SPRING sensation

| Dales Life | SPRING 2015

Rich, frothy cherry blossom is a gorgeous celebration of spring – and you can find room for a cherry tree in even the tiniest garden, says Adam Appleyard.

he sight of a cherry tree heavily laden with masses of delicate pink or white flowers is one of springtime’s most uplifting sights, so it’s no surprise that in many countries the arrival of the blossom provides the excuse for a good oldfashioned knees-up. Japan’s ‘hanami’ festivities are especially enthusiastic, and the best cherry-viewing spots in Tokyo’s parks are fought over for days in advance. Blue tarpaulins are spread under the trees for revellers to sit on, and the jollities – fuelled by prodigious quantities of saké – often

go on all night. But it’s not just Japan; countries as diverse as Brazil, India, Germany, Turkey and Australia all have festivals devoted to this delightful natural phenomenon. Somehow the custom has never spread to this country, but you can still savour the sudden blossoming of apparently lifeless branches in the privacy of your own back garden. There are dozens of varieties of flowering cherry, ranging from dwarf shrubs to lofty trees, so however limited your space is, you’ll have no difficulty finding a cherry to fit.

GARDENING SPRING 2015 | Dales Life |

LIGHT FANTASTIC

Cherries belong to the genus Prunus, which includes plums, peaches and apricots. If you’re hoping to fill your fruit bowl, though, you’ll be disappointed. The Japanese flowering cherries that offer the best springtime displays – notably Prunus serrulata and Prunus sieboldii – will not produce edible cherries. What they will do, though, is give you yearround visual interest, with many varieties offering a winning combination of glossy leaves, vibrant autumn colours and lustrous bark. With this in mind, do your best to position your cherry tree where you can see it from indoors. This is particularly important if you want to enjoy the blossom, given how unreliable spring weather can be. Your cherry will only flower for a week or so, and you may not fancy standing in the teeth of a sleety northerly wind just to appreciate it. If you want to go the whole hog and really make a feature of your cherry blossom, you might consider arranging some nighttime illumination. This is what they do in Japan, and the sight of ghostly clouds of up-lit blossom floating in the night air is certainly worth making the effort for.

| Dales Life | SPRING 2015

“the sight of ghostly clouds of up-lit blossom floating in the night air is certainly worth making the effort for.” THE HOLE STORY

OPENING PAGES LEFT Prunus ‘Kanzan’ over a garden table, RIGHT branches of Prunus x subhirtella in vases. THIS SPREAD, CLOCKWISE FROM LEFT Prunus ‘Accolade’, Prunus ‘Jo Nioi’, white flowering cherry, Prunus pendula f. ascendens ‘Rosea’, Goldfinch on white cherry blossom OVERLEAF Prunus x subhirtella ‘Fukubana’ Photos © RHS & GAP Photos

Flowering cherries are reliable and easy to grow, and many varieties tolerate a fair amount of stress and environmental pollution, which is why they often appear in municipal planting schemes – look out for the lovely displays in Northallerton and Catterick Garrison. Sunlight and good drainage are the crucial requirements. Don’t skimp on the size of your planting hole. Make it a metre wide and deep, and mix in plenty of homemade compost or well rotted manure with the excavated soil – this improves soil texture and drainage as well as introducing vital nutrients. Plant the tree to the same level it was in the pot, using the soil mark on the trunk as a guide. Backfill the hole and firm down the soil well. Saplings less than a metre high shouldn’t need support, but taller or topheavy ones are best lightly staked for the first growing season. If you are growing your cherry in a lawn, keep a 30cm radius circle clear of grass around the tree so that you can mulch and feed it. A slowrelease fertiliser applied once a year should be enough. Ensure your tree is well watered for the first year or two; after that it should be capable of fending for itself in all bar the most prolonged droughts.

GARDENING SPRING 2015 | Dales Life |

CHERRY PICKING THREE OF THE CHOICEST CHERRIES Prunus ‘Kiku-shidare-zakura’ Cheal’s Weeping Cherry This gorgeous, modestly proportioned cherry tree is ideal for the compact garden. In spring its elegant, downward-curving branches disappear under a mass of candyfloss pink, pompomlike double flowers. As these fall they are replaced by glossy leaves, bronze at first, then bright green. With the onset of autumn the foliage develops rich orange-pink tints. Left to its own devices, Cheal’s Weeping Cherry reaches a height and spread of just over two metres in twenty years, so it will fit nicely into a narrow border or small patch of lawn. It’s not picky about soil-type – any well-drained spot in full sun will do. You can also grow it in a large container on a patio or in a sunny yard.

Prunus incisa ‘Kojo-no-mai’ Fuji Cherry The Fuji Cherry is even more diminutive than Cheal’s Weeping Cherry. It grows slowly and can easily be kept down to a metre or so high with occasional light pruning – perfect for a pocket handkerchief of a garden. Its zig-zag branches bear masses of crimson buds which open in early spring to reveal delicate single flowers, white tinged with pink. The elongated, serrated, mid-green leaves take on smouldering shades of pink and orange in autumn. The Fuji Cherry likes moist, well-drained soil and is a little less demanding of sunlight than Cheal’s Weeping Cherry. Although a position in full sun is ideal, it will perform very satisfactorily in partial shade.

Prunus ‘Kursar’ Kursar Cherry Prunus ‘Kursar’ is a spreading, dome-shaped tree that reaches a height and spread of around 5 metres in twenty years. It produces generous bunches of large, vivid pink single flowers that look stunning against the backdrop of a clear blue spring sky, and draw in the bees from miles around. Coppery new leaves turn mid-green in summer and a punchy orange in autumn. The Kursar Cherry was bred by ornithologist and gardener Captain Collingwood Ingram – affectionately known as ‘Cherry’ Ingram – who became a world authority on Japanese cherries in the 1920s. It’s a tough, resilient tree that thrives in all but the wettest and chalkiest soils, in full sun or partial shade.

| Dales Life | SPRING 2015

BRINGING YOUR HOME TO LIFE

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| Dales Life | SPRING 2015

the future’s BRIGHT

Brighten up your dinner plate – and your borders – with these gorgeous colour variations on vegetable garden favourites, says Elena Greenway. SPRING 2015 | Dales Life |

Carrots don’t have to be orange, and beetroot isn’t necessarily maroon.

t’s official: growing your own vegetables is fun. Once it was a question of making ends meet, now it’s a family pastime. And with this new attitude to gardening has come a new, relaxed attitude to plants. We’re increasingly willing to push the boundaries and try something a little different. Nurseries and seedsmen have spotted the trend, with the result that interesting and unusual cultivars of some of our best-loved garden vegetables are becoming much easier to find. Colour is a case in point. Carrots don’t have to be orange, and beetroot isn’t necessarily maroon. Nowadays there’s an amazing range of attractive colour variants that will not only jolly up your food – a great talking point if you’re entertaining – but beautify your vegetable patch into the bargain. So why not try out a few? Here are some recommendations to get you started.

LIGHT FANTASTIC Swiss Chard ‘Bright Lights’ This one really does tick all the boxes: it’s easy to grow, it looks stunning, and it’s a terrific source of vitamins. Swiss chard ‘Bright Lights’ certainly lives up to its name, with stems that sprout in an

| Dales Life | SPRING 2015

exuberant variety of purples, pinks, oranges, yellows and whites, contrasting beautifully with the crinkly dark green leaves. Sow chard seed in sun or partial shade in moist, compost-enriched soil from April onwards, 1cm deep in drills 30cm apart. When your seedlings are established, thin them to 15cm apart. Water regularly, especially during dry periods. Chard is a ‘cut and come again’ vegetable, so you can harvest a leaf or two from each plant on a regular basis. Cook chard as you would spinach – simply steam it or sauté in butter or olive oil. The stems are edible but slightly tougher than the leaf blades, so gently tear away the thickest stems and cook them for a little bit longer. Smaller leaves can be cooked whole.

THE BEET GENERATION Beetroot ‘Burpee’s Golden’ This golden-yellow beetroot looks gorgeous, tastes sweeter than conventional beetroot, and it won’t bleed deep red juice all over your kitchen surfaces! To make a real statement on the plate, mix it in with conventional dark red beetroot (cooked separately to keep the colours pure). Technically beetroot and chard are the same species (Beta vulgaris), so their general growing requirements are just the same. The most important thing with beetroot is not to let them grow too big. The larger and older they get, the woodier they will become, so plant several small rows in succession and harvest alternate plants in each row when they have grown to the size of a tennis ball. Look out for other interesting colour variations of beetroot, including Beetroot ‘Chioggia’, a cultivar that reveals neat concentric circles of pink and white when the root is cut open.

VIOLET STORM Leek ‘St Victor’ Like chard, the humble leek can be as good to look at as it is to eat. Leek ‘St Victor’ is a smart-aspaint variety whose foliage turns deep violet as the growing season draws to a close. Alternatively try PREVIOUS PAGE: Beetroot ‘Burpee’s Golden’ CLOCKWISE FROM BOTTOM LEFT: Harvesting Swiss chard, Beta vulgaris ‘Canary Yellow’, Carrot ‘White Satin’, Leek ‘St. Victor’

leek ‘St Solaise’, whose striking grey-blue leaves would work equally well in an ornamental border. Both are super-hardy and can be left in the ground right through winter into the following spring. In their second year they will go on to produce lovely globular purple flowerheads. Start your leeks off in pots, which can be sown from February through until April. Your seedlings will be ready to transplant in June or July when they are about the thickness of a pencil. Plant them out in 15cm deep holes (an old broom handle makes a good dibber), 15–20cm apart. Water them in – there’s no need to backfill the hole – and continue to water them regularly, especially in dry spells.

BEYOND THE PALE Carrot ‘White Satin’ Carrots grow in an impressive range of different colours, including purples, reds, yellows and, in this instance, snowy white. ‘White Satin’ has a decently sized root with distinctive good looks, crisp texture and a sweet juicy flavour. Sow it outdoors in a sunny spot from April onwards.

GARDENING SPRING 2015 | Dales Life |

Three things are vital for a decent carrot crop. Firstly you should carefully dig your bed over beforehand and remove any large stones that could cause your carrots to fork or become misshapen. Secondly you’ll need to take precautions against carrot fly. Do this by completely surrounding your carrot bed with a fine mesh barrier 60cm high (garden centres sell it in lengths). The female carrot fly stays close to the ground, so this is usually enough to deter her from laying her eggs in your crop. Finally, make sure you water you carrots regularly, and preferably mulch them to keep that moisture in. Carrots that dry out between waterings are likely to split.

GOING FOR GOLD Tomato ‘Peardrops’ For sassy summer salads, what better than to mix slices of traditional red tomato with vibrant yellow ones? There are several yellow varieties of cherry tomato on the market, and Tomato ‘Peardrops’ is one of the dinkiest, bearing masses of attractively elongated, great-tasting fruit. Sow indoors in trays under glass (or plastic film) from the end of March onwards. Remove the covering as soon as the seedlings have appeared and, when the leaves open, prick out the most promising specimens into suitable pots and grow them on. Tomato ‘Peardrops’ will form a small, compact bush around 40cm high. If you don’t have a greenhouse, harden off your plants by putting the pots outside on clement days. Snuggle them up against a sunny, south-facing wall once summer has properly arrived. Tomatoes are hungry plants, so encourage them with regular doses of a specialist tomato feed. TOP: Multi-coloured carrots CENTRE LEFT: Sowing beetroot seed and covering with fine vermiculite MIDDLE: Tying tomatoes to canes for support RIGHT: Planting Beetroot ‘Bolthardy’ BOTTOM: Solanum lycopersicum ‘Peardrops’ 34

| Dales Life | SPRING 2015

SPRING 2015 | Dales Life |

Lowmill Landscapes PROFESSIONAL LANDSCAPING SPECIALISTS Part of Chris Beardshaw’s gold medal winning team at the 2013 Chelsea Flower Show

Lowmill Landscapes are hard landscaping contractors that specialise in all aspects of landscape work, including walling, paving, driveways, water features, fencing and groundwork’s. Our small team of qualiﬁed, experienced craftsmen provides an efﬁcient and excellent service throughout the Yorkshire Dales and surrounding areas. Tel: 01677 450510 Mobile: 07710 747891 Email: admin@lowmill-landscapes.co.uk www.lowmill-landscapes.co.uk

We have a superb range of garden furniture

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OPEN MON-SAT 8AM-4.30PM SUN 10AM-4PM CLOSED CHRISTMAS DAY, BOXING DAY & NEW YEARS DAY

Ravensworth, Richmond DL11 7HA Tel: 01325 718370 | Fax: 01325 718953 | info@ravensworthnurseries.com 36

| Dales Life | SPRING 2015

Equestrian, Agricultural & Amenity Contractors

w: w: shirecountryservices.co.uk shirecountryservices.co.uk

t: 01748 822767 m: 07730 435233

SPRING 2015 | Dales Life |

completely CUCKOO

| Dales Life | SPRING 2015

We still have a lot to learn about this elusive bird, says Professor Chris Baines

eard but seldom seen, the cuckoo has always been a bird of mystery. Like the appearance of the first swallow, its haunting call has been a promise of summer since time immemorial. With every passing year, though, this evocative sound is becoming less and less common. The cuckoo is a bird with a parasitic lifestyle, forcing its eggs onto innocent hosts. It never bothers to build a nest of its own, and plays no part in raising its young. These are characteristics that have made the cuckoo a feature of folklore throughout Europe and beyond. All the more upsetting, then, to learn

that the number of these remarkable birds in the UK has halved in the past twenty years. There are now believed to be fewer than 15,000 pairs still breeding here each year Our cuckoos spend the winter in Africa, arriving here in March or April after a journey of several thousand miles. They are quite large birds â&#x20AC;&#x201C; about a foot long, with striking grey bars on their bodies and a longish tail. In flight they can easily be mistaken for sparrowhawks or kestrels. This confusion may be advantageous to them, persuading small birds to leave their nests when they appear overhead. Even when they were relatively common, cuckoos were surprisingly difficult to spot.

WILDLIFE SPRING 2015 | Dales Life |

It is almost always the distinctive ‘cuckoo’ call of the male that gives him away, and for many of us this call has become little more than a fond memory. Adult cuckoos feed largely on hairy moth caterpillars, which helps explain their decline in numbers. The use of pesticides and the loss of suitable habitat have combined to reduce moth populations severely, and cuckoos have suffered as a result.

TRACK RECORD

The cuckoo’s lengthy migration is another crucial challenge to its survival. In the past few years, thanks to a new generation of tiny solar-powered tracking devices weighing less than 5 grams, the BBC and the British Trust for Ornithology have begun to discover just what marathon travellers these birds are – as you can see for yourself by logging on to www.bto.org/cuckoos. Scientists have been surprised by the varied patterns of their journeys, the ability of the birds to respond to hazardous weather patterns, and their ability to return to the same breeding territory year after year. The female cuckoo is slightly smaller than the male. She has a very different, ‘rippling’ call and is generally more secretive. A female cuckoo will establish a territory, and may lay more than a dozen eggs. Each one replaces an egg from a different nest without the host bird’s knowledge. Cuckoos have been known to steal space in the nests of dozens of different host species, but the three most common targets are dunnocks in the hedges of wooded farmland and parks, reed warblers in wetter landscapes, and meadow pipits in the more treeless open moorland. I recall being pleasantly surprised to hear male cuckoos calling in a wild upland landscape in the west of Scotland, and learning that the females were raiding pipits’ nests at ground level. In reed beds, where the warblers’ nests are woven into the reed stem scaffolding and sway precariously in the wind, the skill of such a large bird in depositing its replacement egg with such precision is impressive. By comparison the stable nesting sites of hedgerow dunnocks must be relatively easy to access.

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OPENING PAGES LEFT Juvenile cuckoo begging for food RIGHT Eurasian cuckoo THIS PAGE, TOP Cuckoo being fed by a dunnock ABOVE Female cuckoo OPPOSITE TOP Two male cuckoos squabbling BOTTOM Reed Warbler’s nest with a cuckoo egg. OVERLEAF TOP Cuckoo alighting a branch BELOW Young cuckoo pushes egg of reed warbler from nest

With every passing year, this evocative sound is becoming less and less common. FED UP

The cuckooâ&#x20AC;&#x2122;s egg is generally larger than the rest of the hostâ&#x20AC;&#x2122;s clutch, but cleverly patterned to match. The female cuckoo removes one of the original eggs to further increase the deception. Females generally select the same kind of host species that they themselves were raised by, which helps explain the effectiveness of their egg mimicry. The match of pattern in the eggs may not be exact, and the larger size can also alert the hosts. Nevertheless research shows that around four out of five egg replacements go unnoticed, and have a good chance of hatching successfully.

WILDLIFE SPRING 2015 | Dales Life |

CUCKOO CHAT • There are numerous cuckoo species all around the world, but ours is the only one that calls ‘cuckoo’. • The word ‘cuckold’, used to describe a cheated husband, is clearly linked to the parasitic lifestyle of the cuckoo. • Male cuckoos are grey, but females can be either grey or brown in colour • In most European countries the call of the cuckoo is linked with superstitions relating to births, deaths, future partners, good and bad fortune. Clearly not a bird to be ignored.

When the cuckoo’s egg hatches, the young cuckoo immediately heaves all other eggs and hatchlings out of the nest, to guarantee the foster parents’ undivided attention. The feeding frenzy that follows will keep the adopted parents frantically foraging for caterpillars for the next two or three weeks. The growing cuckoo chick is so demanding, with its wide open orange throat and loud cries for food, that it often attracts other small birds from the surrounding area to help feed its huge appetite. In July and August our adult cuckoos leave the British Isles to begin their journey back to central Africa. They have no parenting duties, and we now know that they may spend several weeks roaming around continental Europe before they finally head south.

Meanwhile each individual chick grows rapidly, and eventually dwarfs its foster parents completely. Once it is fully fledged, each juvenile cuckoo has to learn to fly, to seek out its own food and – most miraculously of all – to make the journey to its African wintering grounds with no parental guidance whatsoever. Images © Mark Hamblin and Alamy

| Dales Life | SPRING 2015

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SEASON’S BEST

ASPARAGUS This tasty quiche features a mouthwatering combination of fresh local asparagus and Oak Smoked Wensleydale cheese

ritish asparagus is widely hailed as the world’s best, and there’s a huge difference in taste and texture between fresh local asparagus spears and imported supermarket ones. No wonder that the start of the asparagus season is one of the highlights of spring for food-lovers. Asparagus was highly regarded by the Greeks and the Romans for its medicinal properties, and modern science confirms its longstanding reputation as a health-giving food (if not as an aphrodisiac). Asparagus is low in salt and calories, but packed with vitamins, minerals and dietary fibre. It’s an especially good source of folic acid, which has a wide range of health benefits and is a recommended dietary supplement for women planning a pregnancy. To enjoy asparagus at its best it is vital not to overcook it. Simple cooking methods are best: steaming, sautéing and lightly grilling all work well. A traditional way to ensure that both the delicate tips and the woodier stems are perfectly cooked is to stand the stalks upright in a tall asparagus pot. Fill it with a centimetre or two of water and you can boil the bottoms of the stalks while the tops steam. The same effect can be achieved in an ordinary pot by tying your bundle of stalks together. 44

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Asparagus and Oak Smoked Yorkshire Wensleydale Quiche INGREDIENTS 200g trimmed asparagus 1 bunch trimmed spring onions 100g Oak Smoked Yorkshire Wensleydale cheese, crumbled 50g Dales butter 2 large eggs 2 large egg yolks 220ml double cream sea salt, black pepper FOR THE PASTRY 200g plain flour 2 egg whites, beaten to glaze 100g Dales butter, chopped

Where to find the best asparagus Berry’s Farm Shop Swinithwaite, Leyburn, 01969 663377

Ronda Morritt Low Moor Farm, Sandhutton, 01759 371855

Campbells of Leyburn 4 Commercial Square, Leyburn, 01969 622169

Put the flour and a little sea salt into a bowl. Add the chopped butter and rub in until the mixture resembles coarse breadcrumbs. Add 3 tablespoons of ice-cold water and mix with a butter knife until the dough comes together. Wrap in cling film and leave to rest in the fridge for at least 30 minutes before rolling out. Roll the pastry out on a lightly floured surface, to the thickness of a pound coin. Line your quiche tin with it, and trim off the excess. Chill again for at least 30 minutes. Heat the oven to 200°C. Line the tart case with tinfoil, fill with baking beans and bake blind for 15 minutes. Remove the foil then brush the inside of the tart case with egg white, then cool. Bake for another 5 to 10 minutes. Slice the spring onions on the diagonal. Melt the butter in a pan, add the spring onions, season, and cook gently over medium heat until soft but not browned. Remove and allow to cool slightly. Blanch the asparagus stalks in a pan of boiling water for 2 to 3 minutes; they should still retain a bite. Drain and refresh under cold running water, then drain well. Whisk the eggs, egg yolks and cream together in a bowl. Reserve a good handful of Oak Smoked Yorkshire Wensleydale cheese for sprinkling and add the rest of the cheese to the creamy mixture. Season well with sea salt and freshly ground black pepper. Sprinkle half the reserved cheese in a thin layer over the pastry base and scatter the spring onions over it. Arrange the asparagus on top, then carefully pour on the creamy mixture to just below the rim of the pastry. Sprinkle with the remaining cheese and bake for 30 minutes at 180°C until the filling is set and golden. ABOUT THE WENSLEYDALE CREAMERY The Wensleydale Creamery in Hawes is famous the world over as the home of Yorkshire Wensleydale cheese, which achieved European Protected Geographical Indication (PGI) status in December 2013. This means that Yorkshire Wensleydale cheese is the only one actually made in Wensleydale itself – if it doesn’t say ‘Yorkshire Wensleydale’ it’s not from Wensleydale! For more information about The Wensleydale Creamery and their Visitor Centre – plus more inspirational cheese recipes – visit wensleydale.co.uk

SPRING 2015 | Dales Life |

Children’s & Teens Cookery Courses AT S W I N TO N PA R K

Fun-packed, hands-on cooking for budding chefs.

Essentials skills for teenagers, to boost your kitchen capabilities.

25th May - Mini Chefs (6-9 yrs) 26th May - Beginners (10-14 yrs) 27th May - Confident Cooks (10-14 yrs)

27th & 28th July – Two Day Cookery ‘Bootcamp’ 27th August – Basic Cookery Skills Day Course 28th August – Intermediate Cooks Day Course

Half Day from £50

Two Day £220, One Day £120

Swinton Park, Masham, Ripon, HG4 4JH www.swintonpark.com • cookeryschool@swintonpark.com

•

01765 680969

THE QUEEN’S HEAD FINGHALL

ROOMS ç RESTAURANT ç BAR WEDDINGS ç PRIVATE PARTIES ç SPECIAL OCCASIONS Located in the picturesque village of Finghall and surrounded by spectacular countryside, The Queens Head is the perfect location to explore the beauty of the Dales. The Queens Head, Finghall 01677 450259 | enquiries@queensfinghall.co.uk | www.queensfinghall.co.uk 46

| Dales Life | SPRING 2015

Top Tips from a Marmalade Maestro

WILLIAM OF ORANGE just Seville oranges. “You can make marmalade from any good quality citrus fruit,” says William, “which means you can produce it all year round if you want – like my ‘Four Seasons’ marmalade, which I make from grapefruit, oranges, lemons and limes.” “I would advise that you don’t add pectin, just rely on what’s naturally in the fruit. If you’re using a fruit that’s low in pectin, combine it with one that contains a higher Award-winning Gilling West preserve level. And don’t overdo it with the sugar. maker William Ramsbottom of Just Your marmalade will set more easily with Williams Preserves has been busy turning less sugar, and you won’t risk losing that this year’s Seville oranges into delicious lovely marmalade bitterness.” marmalade, and the bittersweet results of William is at Barnard Castle Farmers’ his labours are now on the shelves of fine Market on the first Saturday of the month, food retailers across North Yorkshire. and you can find a full list of local stockists But there’s more to marmalade than of his preserves at www.just-williams.com

foodﬁle

Of Course You Can! Old Sleningford Farm near Ripon has a splendid programme of one-day courses for food lovers lined up for the coming year. Highlights include learning how to make your own delicious sausages (Saturday 28th March) and curing and smoking food at home (Sunday 29th March). And if you’ve ever been tempted by the idea of raising your own pig, their pig-keeping course (Saturday 23rd May) is the perfect way to get started. Full details at oldsleningford.co.uk.

by Amanda Cook

BRILLIANT BANGERS

Sloe Motion, an award-wining family business based near York, has come up with an ingenious use for the liquor-infused fruit that’s a byproduct of their traditionally made sloe gin – they turn it into delicious sloe gin truffles by blending it with ganache and rolling it in Belgian dark chocolate. A scrumptious Easter gift for chocolate lovers hoping for something a bit more sophisticated than an Easter egg. Order online from sloemotion.com

One of the big draws at Berry’s Farm Shop in Swinithwaite, near Leyburn, is the succulent lamb and beef – it’s sourced from grass-fed rare breeds raised on local farms, including Berry’s own. And now that Berry’s has teamed up with Beavers of Masham there’s yet another reason to make the trip: Beavers’ famous sausages, which are available in a staggering range of flavours and have clocked up any number of awards. For more information about Berry’s, including opening hours and special events, visit berrysfarmshop.com

SPRING 2015 | Dales Life |

Dales Delights

SPRING LAMB If it hadn’t been for centuries of sheep farming, the familiar Dales scenery, with its lush pastures and miles of drystone walls, simply wouldn’t exist. And of course those same farmers who moulded the landscape also developed the breeds – and stockraising expertise – that make Dales lamb the finest in the world. As the days lengthen, gourmets start licking their lips in anticipation of tender, tasty Dales spring lamb. Grass-fed lamb is one of the healthiest meats you can buy, and contains much higher amounts of heart-healthy omega-3 fatty acids than grain-fed animals. What’s more, the unique combination of grasses and herbs on which our local flocks graze gives Dales lamb its own unique flavour. For those who like their meat tender,

LUNCH PAD spring lamb is a dream come true. As summer wears on, the meat becomes a little firmer but develops an even deeper flavour. Quality and provenance are key, so be sure to buy from a reputable local independent butcher or farm shop rather than the supermarket.

food ﬁle

by Amanda Cook

If you’re up for a lunch with a difference, check out the programme of themed dining experiences at Swinton Park, near Masham. Swinton’s Estate Produce Lunches celebrate some of the fantastic seasonal produce from their walled kitchen garden and the estate beyond; starting from 12th May, for example, the focus is on estate-grown asparagus. Meanwhile their Garden Lunches offer a chance to explore the gorgeous grounds with celebrated gardener Susan Cunliffe-Lister. Find out more at swintonpark.com

Pot Shot Here’s a charming – if slightly bonkers – book that bridges the gap between garden and kitchen. One-Pot Gourmet Gardener (Cinead McTernan, Frances Lincoln, £16.99) takes 25 recipes and explains how to grow the ingredients for each of them in a single container. Quite why anybody would insist on matching the pots in their garden to the individual recipes they cook is never satisfactorily explained, but it’s great fun nonetheless, and packed with ideas for getting more home-grown veg onto your dinner table. 48

| Dales Life | SPRING 2015

THINKING INSIDE THE BOX A box of fresh, nutritious organic fruit and vegetables from a local farm, delivered direct to your door: that’s the tempting proposition offered by Riverford Organic Farms. Boxes are available in a range of different sizes and options, and Riverford also supply organic meat, dairy products, baked goods, chocolate, drinks and more. Full details can be found at riverford.co.uk, where you can also download plenty of recipes by way of inspiration.

BERRY’S CAFÉ, DELI & FARMSHOP

The Heart of Wensleydale

From Field to Fork, home-grown and locally sourced, fresh seasonal produce takes pride of place in our award-winning Café and Farmshop. There’s something for all the family at Berry’s. Meet our characterful animals or enjoy the wildlife in a stroll through our meadows and woodland to the Redmire Falls. Open 7 days a week Swinithwaite, Leyburn, N. Yorkshire DL8 4UH 01969 663377 www.berrysfarmshop.com

DELI, BAKERY & TEA ROOM From our deli Home baked bread Delicious cakes and scones Pies and pasties baked daily Greetings cards and gifts OUR TAKE HOME BISTRO MEALS all cooked on the premises OUR TEA ROOM IS OPEN DAILY

∙ Market Place, Askrigg ∙ ∙ www.askriggvillagekitchen.co.uk ∙ ∙ 01969 650076 ∙

Unique Gifts French & English Furniture All Day Tea & Coffee Lunches & Afternoon Tea Opening hours Tues - Sat 10am 9 - 5pm Sundays 10am - 4pm Open all Bank Holidays

Birdforth YO61 4NW • 01845 501495

thecornercupboard.co.uk

SPRING 2015 | Dales Life |

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 Tel 01969 622206 www.sandpiperinn.co.uk

Spring at The White Bear Masham, North Yorkshire PUB

•

RESTAURANT

•

ROOMS

The White Bear is a five star inn situated in the pretty market town of Masham, in the foothills of the Yorkshire Dales. We serve delicious breakfasts, lunches, afternoon teas and dinner. All prepared using the finest local produce. Stay in one of our delightful rooms and experience a real taste of the Dales.

01765 689 319 • thewhitebearhotel.co.uk 50

| Dales Life | SPRING 2015

Stone House Hotel

Relax and unwind in our classic country house overlooking Wensleydale

Open daily for: Coffee & Fresh Baking Light lunches served 12-2pm Delicious Table D’Hôte Dinner Menu 6.30-8.30pm

Relax - Explore - Discover Sedbusk, near Hawes, Wensleydale 01969 667571 www.stonehousehotel.co.uk

SPRING 2015 | Dales Life |

The Discerning Diner

Claudia Blake visits The Freemasons Arms in Nosterfield 52

| Dales Life | SPRING 2015

ou’ll be hard pressed to find a pub in the Dales – or the rest of Yorkshire – surrounded by more standing water than The Freemasons Arms. Decades of sand and gravel quarrying have left the hamlet of Nosterfield, along with The Freemasons, marooned in the midst of a huddle of gigantic flooded pits. These vast pools are a magnet for migrating birds, and the area south of Nosterfield is now a designated nature reserve. It has clocked up sightings of 225 different species of birds, and is generally acknowledged as North Yorkshire’s finest wet grassland reserve. After a hard day peering at our feathered pals through a pair of binoculars, what better than to retire to a cosy village inn to refuel? And The Freemasons, recently refurbished, certainly scores top marks for cosiness. It’s a long, low building, with a wood burner in the bar and a double-sided open fire bang in the middle of the dining area. The décor nods to the traditional pub without being too busy or cluttered. And with its massive oak beams, high-backed settles and bleached wood tables furnished with fat, white candles, it’s a place that’s easy to feel comfortable in. The staff match their environment perfectly: friendly, unpretentious, efficient. Migrating waders aren’t the only rare birds sighted in Nosterfield, because last year Prince Harry and the Duke and Duchess of Cambridge popped into The Freemasons for a spot of lunch during the Tour de France. In honour of this The Freemasons now proudly advertises a ‘Royal’ burger on its menu. And, yes, we were told, one of the royal party did indeed scoff such a burger. A definite must for us, then.

Before that, of course, there was the small matter of starters. Well, not so small, actually, because they proved to be of such liberal proportions that you might easily have mistaken them for mains. Clearly Chef’s brief is to inject some pizzazz into time-honoured pub grub classics, and he certainly managed it with my starter, baked field mushroom with spinach, goat’s cheese and red onion marmalade. Mushroom: perfectly cooked. Cheese: endearingly toasted. Spinach: an ideal foil for the goat’s cheese. Accompanying salad: streets ahead of those depressingly familiar ‘two slices of tomato and a handful of iceberg’ pub salads, with a good variety of crisp, crinkly leaves and a pert, pesto-ish dressing.

“and so to the muchanticipated Royal Burger” Chef didn’t have quite as much room to spread his wings with our other starter, chicken liver and pork belly pâté (also with onion marmalade). Nonetheless the pâté was soft, rich and buttery, and the salad dressing had been enlivened with piquant hints of lemon and chilli oil. Another creditable effort to raise the bar for bar food. SPRING 2015 | Dales Life |

And so to the much-anticipated Royal Burger. One thing I can say with confidence is that whichever Royal Personage packed it away is unlikely to have left hungry, because it was simply enormous. Size isn’t everything, as we all know, but fortunately the quality was there to match. A lovely thick burger patty, cunningly seasoned, succulent inside and decently grilled on the outside, set in a crisp-topped bun along with bacon, cheese, gherkins and relish. Truly burgerlicious. The only discordant note, we felt, was the Jengastyle tower of chunky chips. If I learned one thing in Chip School, it’s that chips should be crisp outside and fluffy inside. These, sadly, were more inclined towards the generally soggy, which I’m sure wasn’t what Chef intended. Our other main was double-roasted lamb with Puy lentils, parsnip crisps and a rosemary and redcurrant jus. This too was served in a portion calculated to satisfy the hunger pangs of the giants of old; the trick to visiting The Freemasons must be to starve yourself for a couple of days in advance. It was a decent enough chunk of lamb, but for me, taste-wise, less successful than the burger. Rich, yes, but also sweet and sticky. I didn’t pick up much of the sharp fruitiness I was hoping for from the redcurrant, which is a shame because lamb benefits from a dash of acidity to cut through the fattiness of the meat. After struggling to clear our plates of our colossal mains, one pud between us was all we could realistically hope to fit in. We opted for raspberry crème brûlée on the grounds that (unless The Freemasons had invested in gargantuan ramekins) there were limits to just how big a crème brûlée could be.

“certainly scores top marks for cosiness” Purists would argue that what we were served was not a proper crème brûlée because it wasn’t actually set. More of a runny custard with some nice plump fresh raspberries at the bottom and a dash of burnt sugar on the top. Set or not, it was an especially lovely custard, rich and vanilla-packed, so we rated it a success. So much so, in fact, that we wondered if perhaps we should have ordered a second dessert after all. Alas, too late! Maybe next time we eat at The Freemasons we’ll start with desserts, just to be on the safe side. For further information about The Freemasons Arms call 01677 470548 or visit thefreemasonsarms.co.uk 54

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What to expect

Excellent value pub grub that’s a cut or two above average. And lots of it.

Ambience

Welcoming, old-fashioned Dales inn, tastefully refurbished with an eye on the gastropub market.

The bottom line

Three courses will cost you around £25 per person. Wines start at £15.95 the bottle, £4.25 the glass (175ml).

Ideal for

Informal get-togethers with family and friends. Days out. Underweight sumo wrestlers.

High point

I haven’t enjoyed a mushroom so much in ages.

For the star-struck

Yes, you too can sit in seats that Royal bottoms have graced.

Pedestrians beware!

Don’t set off home across the fields after dark. You could get very wet.

FOOD • WEDDINGS • ACCOMMODATION in the heart of the Yorkshire Dales Our restaurant opened in April 2014 in the 150-year-old converted racing stables. Experience sumptuous honest cuisine, made with seasonal, locally-sourced ingredients and served with hand-picked wine from our award-winning cellar in the warm, friendly atmosphere of these unique surroundings.

Stay in our refurbished spacious cottages, suitable for both couples and families, adjacent to the restaurant and The Forbidden Corner.

Our self-contained air conditioned function suite caters for 50 guests and up to 350 people can be accommodated in a marquee in the exquisite grounds of Tupgill Park, making for memorable weddings and events.

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STEP INTO SWALEDALE, STAY, RELAX, EXPLORE

Spring at The Burgoyne

Walks, lambs, wild flowers, fine food, market towns, waterfalls, fine wines, magnificent views, comfy sofas, meadows, moors, inglenook fire, nesting birds, tranquil, unique, memorable. On The Green, Reeth, North Yorkshire • 01748 884292 • enquiries@theburgoyne.co.uk • www.theburgoyne.co.uk

SPRING 2015 | Dales Life |

| Dales Life | SPRING 2015

A Taste of Spring

Entertaining? You can be sure of success with these irresistible dinner party dishes from the newly updated version of a classic cookbook.

SALMON TERRINE

MACKEREL

Line a 900g (2lb) loaf tin with clingfilm, allowing the excess to hang over the edges. Then line the tin with some of the salmon slices so there are no gaps. Put the cream cheese and mackerel into a food processor and whiz until well combined. Empty into a bowl and stir in the lemon zest, dill, cornichons, a little salt and plenty of pepper.

SERVES 8

350g smoked salmon, in long slices 200g full-fat cream cheese 125g hot-smoked mackerel, skinned and flaked finely grated zest of 1â&#x20AC;&#x201C;2 lemons to taste 2 tbsp freshly chopped dill

In a separate bowl, lightly whip the cream until it just holds its shape, then fold through the fish mixture.

25g cornichons, finely chopped

Spoon the filling into the lined tin and press down. Fold over any overhanging salmon, then cover the filling with the remaining salmon. Fold over the clingfilm, then wrap the whole tin well in clingfilm. Chill for at least 4 hours or ideally overnight.

salt and ground black pepper

300ml double cream lemon wedges and bread or Melba toasts to serve

To serve, peel off the clingfilm to expose the top layer of salmon. Put a serving plate over the terrine, then invert. Lift off the tin and peel off the clingfilm. Serve in slices with lemon wedges and bread or Melba toasts.

SPRING 2015 | Dales Life |

BRAISED MONKFISH IN PARMA HAM WITH LENTILS Lay the fish, cut side up, on a board and sprinkle with the marjoram. Season with salt and pepper. Lay the lemon slices over one fillet, then sandwich together with the other monkfish fillet. Wrap the fish in the Parma ham, making sure it is completely covered. Tie at 5cm (2in) intervals with fine cotton string. Cover and leave in a cool place for 1â&#x20AC;&#x201C;2 hours to allow the flavours to develop. Heat 2 tbsp oil in a medium pan, then add the onion, carrot, celery and garlic. Cook, stirring, for about 8 minutes or until golden. Stir in the lentils and wine. Add sufficient water to cover, bring to the boil and cook for 10 minutes. Heat the remaining oil in a large frying pan. Add the monkfish parcel and fry, turning, until the Parma ham is browned all over. Carefully take out the fish parcel and transfer the lentils to the frying pan. Put the fish on top, partially burying it in the lentils. Cover and cook on a medium-low heat for 20 minutes or until the juices from the fish run clear when tested with a knife. Remove the string and cut the fish into thick slices. Serve on a bed of lentils, sprinkled with the coriander.

| Dales Life | SPRING 2015

SERVES 4

1kg monkfish tail, filleted and skinned 1 tbsp freshly chopped marjoram 1 small lemon, peel and pith removed, thinly sliced 4â&#x20AC;&#x201C;6 thin slices Parma ham 3 tbsp olive oil 1 small onion, finely diced 1 carrot, finely diced 1 celery stick, finely diced 1 garlic clove, finely chopped 350g Puy lentils 150ml red wine 2 tbsp freshly chopped coriander salt and ground black pepper

SPRING 2015 | Dales Life |

| Dales Life | SPRING 2015

ROAST LEG OF LAMB WITH ROSEMARY

SERVES 8

Take the lamb out of the fridge an hour before roasting. Pat the skin dry with kitchen paper.

2.5kg leg of lamb

Preheat the oven to 220°C (200°C fan oven) mark 7. Cut the rosemary into smaller sprigs. Rub the oil over the lamb. Cut small slits all over the meat and insert the garlic slivers, rosemary sprigs, anchovy pieces and the leaves from two oregano sprigs into the gaps. Season well.

½ tbsp oil

Put the onion slices into the base of a roasting tin just large enough to hold the lamb. Top with the remaining oregano, then put in the meat, fat side up (the onions must be covered to prevent them burning). Tuck lemon wedges around the meat.

1 lemon, cut into 6 wedges

4 rosemary sprigs 4 garlic cloves, cut into slivers 4 anchovy fillets, roughly chopped 4 oregano sprigs 1 large onion, thickly sliced salt and ground black pepper seasonal vegetables and a side salad to serve (optional)

Put the lamb into the oven and reduce the oven temperature to 190°C (170°C fan oven) mark 5. Roast for 15 minutes per 450g (1lb) for pink meat, or longer if you like it more cooked. Transfer the lamb to a board and cover with foil, reserving the roasting tin and its contents to make gravy. Leave to rest for 30 minutes before carving. Serve with vegetables and salad, if you like. GET AHEAD The lamb can be prepared up to 2 hours prior to roasting. COOK’S TIP Buy the best meat you can to ensure great flavour and texture. The lamb is served pink here, but allow an extra 20–30 minutes if you prefer your meat more cooked.

SPRING 2015 | Dales Life |

TREACLE TART To make the pastry, put the flour and butter into a food processor and pulse until the mixture resembles fine breadcrumbs. Alternatively, rub the butter into the flour using your fingers. Add the sugar and briefly whiz (or stir) to combine. Next, add the egg yolk and 2 tsp water and pulse (or stir with a blunt-ended cutlery knife) until the pastry comes together. Bring the pastry together into a disc with your hands, wrap in clingfilm and chill for 30 minutes. Grease a 20.5cm (8in) round, roughly 4cm deep cake tin. Lightly dust a work surface with flour, roll out the pastry and use to line the prepared tin. Prick the base with a fork and chill for 20 minutes. Preheat the oven to 200°C (180°C fan oven) mark 6. Line the pastry case with a large square of baking parchment, then fill with ceramic baking beans or uncooked rice. Put the tin on a baking sheet, then bake for 15 minutes. Carefully remove the parchment and baking beans or rice, return the tin to the oven and bake for a further 8 minutes or until the pastry is cooked through and feels sandy to the touch. Remove from the oven but leave in the tin. Gently warm the syrup, ground ginger and lemon zest and juice in a pan until the mixture is loose and runny. Take off the heat and stir in the breadcrumbs. Pour into the pastry case. Return the tart to the oven and cook for 15–20 minutes until the filling looks lightly firm. Lift the tart out of the tin and serve just warm or at room temperature with cream or crème fraîche.

| Dales Life | SPRING 2015

SERVES 4

175g plain flour, plus extra to dust 125g butter, cold and cubed 40g caster sugar 1 medium egg yolk 575g golden syrup ½–1 tsp ground ginger to taste finely grated zest and juice of 1 lemon 175g fine fresh white breadcrumbs double cream or crème fraîche to serve

SPRING 2015 | Dales Life |

EASTER FUDGE CHOCOLATE CAKE Preheat the oven to 180°C (160°C fan oven) mark 4. Grease and line a 20.5cm (8in) round springform tin. Sift the flour, cocoa powder, baking powder and salt into a large bowl. Using an electric mixer or electric beaters, beat together the butter and muscovado sugar in a separate bowl until pale and fluffy. This will take about 5 minutes. Gradually add the beaten eggs, mixing well after each addition. Add a little of the flour mixture if the butter mixture looks like curdling. In one go, add the remaining flour mixture, the soured cream and vanilla extract, then fold everything together gently with a metal spoon. Spoon into the prepared tin and bake for 40–50 minutes until a skewer inserted into the centre comes out clean. Cool in the tin. To make the icing, melt the chocolate in a heatproof bowl set over a pan of barely simmering water, making sure the base of the bowl doesn’t touch the water. Stir occasionally, then remove the bowl from the heat and leave to cool for 15 minutes. In a separate bowl, beat the butter and cream cheese with a wooden spoon until combined. Beat in the icing sugar, then the cooled chocolate. Take care not to over-beat the mixture – it should be fudgey, not stiff. Remove the cake from the tin, cut in half horizontally and use some icing to sandwich the layers together. Transfer to a cake stand, then ice the top and sides, smoothing with a palette knife. Decorate with crushed curls and chocolate eggs.

Recipes and photographs are from the Good Housekeeping Cookery Book: The Cook’s Classic Companion with Photographs by Gareth Morgans, Lucinda Symons, Philip Webb and Myles New. Published in hardback by Pavilion and available from all good booksellers, RRP £30.

| Dales Life | SPRING 2015

CUTS INTO 12 SLICES

175g unsalted butter, softened, plus extra to grease 150g plain flour 50g cocoa powder 1 tsp baking powder a pinch of salt 150g light muscovado sugar 3 medium eggs, beaten 250ml soured cream 1 tsp vanilla extract FOR THE ICING AND DECORATION 100g plain chocolate (at least 70% cocoa solids), finely chopped 150g unsalted butter, softened 125g cream cheese 175g icing sugar, sifted 50g chocolate curls lightly crushed foil-covered chocolate eggs to decorate

SPRING 2015 | Dales Life |

| Dales Life | SPRING 2015

Lighter Nights It’s spring, and time to leave all that heavy winter food behind! These light, bright, fresh and funky recipes from Tessa Kiros fit the bill perfectly.

PRAWNS WITH PIRI PIRI, WHISKY LEMON

SERVES 3–4

Remove the heads from the prawns but leave the shells on the bodies. Make a shallow cut down the back of each one so they take in the flavour of the sauce and devein them. Rinse and pat dry.

400g raw prawns (shrimp)

Heat the oil and half the butter in a large non-stick saucepan until very hot and sizzling. Throw in the prawns and bay leaves gradually, trying not to lose the heat, so the prawns get crusty and golden. Toss the pan and season with coarse salt and pepper. When the prawns are nicely golden on both sides, add the garlic, parsley, as much piri piri as you like, the paprika and the last of the butter.

2 small bay leaves

Toss until you can smell the garlic, then add the whisky. When it’s been absorbed, add the lemon juice and toss it all together. Let it bubble up for a moment, check the seasoning, then use a slotted spoon to lift the prawns onto a plate.

1 tablespoon olive oil 50g butter 2 garlic cloves, chopped 1 tablespoon chopped flat-leaf parsley ground piri piri (or other chilli powder) ½ teaspoon sweet paprika 3–4 tablespoons whisky juice of 1 small lemon extra lemons, to serve

Add about 4 tablespoons of water to the pan and let it bubble up to thicken the sauce. Remove from the heat, return the prawns to the pan and toss through the sauce. Serve with some bread for the sauce and a lemon wedge or two.

SPRING 2015 | Dales Life |

PASTA WITH SARDINES WILD FENNEL Fillet each sardine by cutting off the head and making a slit along the underside with a small sharp knife. Remove the guts, then remove the central bone by pulling it away by the tail with one hand while holding the sardine with the other. You will be left with two attached fillets. Remove any tough stalks from the fennel, leaving them in wisps or breaking them up if they are very long. Crumble the bread into coarse crumbs. Heat 3 tablespoons of the olive oil in a non-stick frying pan and fry the crumbs until they are deep golden and crisp. Remove to a small bowl. Cook the pasta in a large pan of boiling salted water, following the packet instructions. Heat the remaining olive oil in a large non-stick frying pan. Add the garlic, fennel and spring onion and sauté for a few seconds to flavour the oil, then add the sardines. Continue to cook for a few minutes over a high heat, flipping them around in the pan, but taking care not to break them up. Cook for a couple of minutes until the fish are just opaque. Remove from the heat until your pasta is ready. Drain the pasta but keep a cup or so of the cooking water. Add the pasta to the frying pan if it fits, if not, transfer the pasta and sardines to a large bowl and carefully toss together, adding some of the pasta cooking water if necessary. Serve immediately with a small handful of breadcrumbs and a grinding of black pepper over each bowl.

| Dales Life | SPRING 2015

SERVES 6

about 1kg small fresh sardines 1 large handful of wild fennel or baby fennel fronds 3 slices of white bread, crusts removed 185ml (¾ cup) olive oil 500g linguini 2 garlic cloves, lightly crushed with the flat of a knife 1 spring onion (scallion), white part only, finely sliced

SPRING 2015 | Dales Life |

| Dales Life | SPRING 2015

CYPRIOT BAKED LAMB POTATOES WITH CUMIN TOMATOES Preheat your oven to 180°C (Gas 4). Put the onion, potatoes and lamb in a 5 litre (20 cup) casserole dish or a deep baking dish. Season with salt and pepper. Add the parsley, cumin seeds and olive oil and mix through very well with your hands. Put the tomato slices on top in a single layer and season lightly with salt. Dot the butter over the top and pour about 125ml (½ cup) of water around the sides of the dish. Cover with foil and bake for 2 hours, tilting the dish from side to side a couple of times and spooning some of the pan juices over the top. The lamb should be very tender and the potatoes soft.

SERVES 6

2 red onions, roughly chopped 1.2kg potatoes, cut into large chunks 1kg lamb, cut into chunks 4 tablespoons chopped flat-leaf parsley 3 heaped teaspoons cumin seeds 125ml (½ cup) olive oil 4–5 ripe tomatoes, cut into thick slices 50g butter

Remove the foil, increase the oven temperature to 200°C (Gas 6) and cook for another 45 minutes or so, turning the lamb halfway through, or until the meat and potatoes are a little browned and the liquid has reduced. Serve hot or at room temperature.

SPRING 2015 | Dales Life |

FILO MILLEFEUILLE WITH ORANGES Slice the tops and bottoms off the oranges. To fillet the oranges, sit them on a board. With a small sharp knife, cut downwards to remove the skin and pith. Hold the orange over a bowl and remove the fillets by slicing in between the white pith. Remove the pips. You should be left with an orange ‘skeleton’. Put the fillets in the bowl and squeeze out the remaining juice from the skeletons, then discard the skeletons. To make the orange confit, put the ingredients in a small saucepan and simmer for 7–8 minutes, until a jam forms. To make the sauce, put all the ingredients in a saucepan and pour in the juice from the orange fillets as well. Boil until thickened and reduced. To make the sabayon cream, put the gelatine in a small bowl (you can snap the leaf if necessary), cover with cold water and leave it to soften completely. Put the whole egg, egg yolks and sugar in a heatproof bowl over a saucepan of simmering water, making sure the bottom of the bowl isn’t touching the water. Whisk constantly for about 12–15 minutes or until the mixture is thick and fluffy. Whisk in 2 teaspoons of the confit and the orange blossom water and take the bowl off the saucepan. (If there’s any confit left you can add it to the cream or oranges at the last minute, or serve it over ice cream.) Squeeze out all the water from the gelatine with your hands and whisk the gelatine into the sabayon cream, making sure it is well incorporated. Now whip the cream to soft peaks and fold this into the sabayon. Leave in a cool place, even in the fridge, until you are ready to use it. Preheat the oven to 180°C (Gas 4). Place a sheet of filo pastry on a work surface, brush with melted butter and sprinkle the surface evenly with half the sugar. Place another sheet of filo on the first, brush with butter and sprinkle with the remaining sugar. Add the last sheet of filo, brushing with butter. Cut the filo in half horizontally and then cut each half into 12 strips, giving you a total of 24 rectangles. Put them on a baking tray lined with baking paper, drizzle the honey in long thin lines all over the filo and bake for 10 minutes, or until crisp and golden brown. Set aside to cool on a clean sheet of baking paper so that they don’t stick. To serve, place a filo rectangle on each plate. Add a good dollop of sabayon cream, a few orange segments, another layer of filo, more sabayon and orange segments and a final layer of filo. Scatter a few orange segments around the plate, drizzle with sauce, dust the top with icing sugar and serve.

| Dales Life | SPRING 2015

SERVES 8

5 oranges 3 sheets filo pastry 60g butter, melted 30g sugar 3 tablespoons runny honey ORANGE CONFIT grated zest of 1 orange juice of 4 oranges 30g sugar orange sauce 15g butter 30g sugar 1 tablespoon Grand Marnier, port or Vin Santo SABAYON CREAM 1 x 2g gelatine leaf 1 egg, plus 2 egg yolks 50g sugar 1 teaspoon orange blossom water 300ml whipping cream icing (confectioners’) sugar, to serve

SPRING 2015 | Dales Life |

HONEY CAKE I hope you are lucky enough to have tiny purple flowers on your rosemary when you make this, so you can scatter them over the finished cake.

Grease and line the base of a 22 cm (8½ inch) springform cake tin. Put the butter, brown sugar and honey in a small saucepan and add 1 tablespoon of water. Heat gently, stirring once or twice, until the butter melts and the sugar dissolves. Leave to cool for 15 minutes. Preheat the oven to 180°C (Gas 4).

150g butter

Sift the flour, baking powder and cinnamon into a bowl and add the rosemary. Add the honey mixture and eggs and beat until smooth.

½ teaspoon ground cinnamon

Pour into the tin and bake for 35–40 minutes, or until a skewer comes out clean when you poke it into the centre. Leave in the tin to cool completely. To make the lemon icing, sift the icing sugar into a bowl. Add the butter, lemon zest and juice and 1 tablespoon of water and beat until smooth. You might like to add a few more drops of lemon juice after tasting it. Spread over the top and side of the cake. The cake softens as it sits and will keep well for up to a week in a cake tin.

Recipes and photographs are from The Recipe Collection by Tessa Kiros with photography by Manos Chatzikonstantis, published in hardback by Murdoch Books and available from all good booksellers, RRP £20.

CUTS INTO 8–10 SLICES

| Dales Life | SPRING 2015

115g dark brown sugar 175g (½ cup) honey 200g plain (all-purpose) flour 1½ teaspoons baking powder 1 tablespoon finely chopped rosemary leaves 2 eggs, beaten LEMON ICING 250g icing (confectioners’) sugar 100g butter, softened 1 teaspoon grated lemon zest 2 tablespoons lemon juice

SPRING 2015 | Dales Life |

| Dales Life | SPRING 2015

Home Cooking Exclusive to Dales Life – three super springtime recipes from TV chef Peter Sidwell Peter Sidwell is a Cumbrian chef with a passion for creating novel flavour combinations and reinventing traditional British recipes. His TV appearances include ITV’s Britain’s Best Bakery and Channel 4’s Lakes on a Plate.

CHICKEN PARCEL

SERVES 4 INGREDIENTS

1 handful of basil

Cooking the chicken in a paper parcel ensures all the flavours are locked in. It’s also a very forgiving way of cooking as the chicken can sit in the oven and keep warm for 10 to 20 minutes without drying out.

8 vine tomatoes

4 skinless, boneless chicken breasts

Preheat the oven to 200ºC/gas mark 6.

4 garlic cloves, chopped or crushed

salt and pepper

extra virgin olive oil

zest of a lemon

16 pitted black olives

100ml dry white wine

Cut four squares of baking parchment approximately 50cm square and lay them on a work surface. Pour ⅔ tbsp of extra virgin olive oil into a bowl. Add the chopped garlic and the lemon zest. Cut the tomatoes into quarters and add to the bowl, followed by the pitted olives and chopped basil. Season with plenty of salt and pepper, then mix together. Divide the mixture between each of the four sheets of parchment, placing it in the middle of each sheet. Using a sharp knife, make small cuts into the chicken about ½cm deep – this will allow the meat to absorb lots of flavour and help speed up the cooking process. Lay the chicken breast on top of each pile of tomatoes. Add a splash of white wine over the top of each chicken breast and season with salt and pepper. Fold up the paper to create parcels and transfer them to a large baking tray. Cook in the oven for 25 to 30 minutes until the chicken is cooked through. SPRING 2015 | Dales Life |

HALLOUMI

A perfect dish for putting in the middle of the table and letting everybody tuck in. It’s a combination of everything you could possibly want: sweet, nutty squash; salty crispy cheese; a kick of chilli, and the tang of limes. Preheat the oven to 180ºC/gas mark 4. Peel the butternut squash and sweet potato, chop into same-size chunks and put them into a bowl. Drizzle with olive oil and season with salt and pepper. Crush the garlic cloves and add to the bowl. Peel the red onions and cut into 4 to 6 pieces. Try not to remove the core of the red onion as it will help the onion pieces hold together when cooking. Spread the vegetables out on a large baking tray and roast for 25 minutes or until they are tender. When the vegetables are cooked, turn the heat off and leave them in the oven to keep warm.

INGREDIENTS 1 butternut squash

3 medium red onions

3 medium sized sweet potatoes

1 red chilli

3 tbsp of olive oil, plus extra for a drizzle

2 limes

2 garlic cloves, crushed sea salt and black pepper

250g halloumi cheese 1 handful of coriander 1 handful of mint

Finely chop the red chilli, roughly chop the herbs and slice the limes into quarters. Cut the halloumi into 1cm slices and drizzle with a little oil. Heat a non-stick frying pan and cook the cheese on each side until golden and crisp. Remove the vegetables from the oven and tip onto a large sharing plate. Top them with the chilli, slices of cheese and lime wedges. Scatter the chopped herbs on top. When you serve, make sure to squeeze the lime wedges all over the dish to give it an amazing tang.

WHIG BREAD INGREDIENTS 400g strong white flour 100g wholemeal flour 1 tsp salt 1 tsp sugar

7g sachet active dried yeast 370ml milk 1 tbsp caraway seeds

This bread is a Cumbrian classic that, sadly, is dying out. I’m keen to get people making it again, as it tastes fantastic! Enjoy it with a big dollop of homemade strawberry jam. Place both the flours, the caraway seeds and sugar into a large bowl and blend together with your hands. Add in the dried yeast to one side of the bowl and the salt to the other. Make a well in the middle of the flour and pour in half the milk. Using your hand in a claw shape, roll your hand around the bowl to replicate the action of a mixer. 78

| Dales Life | SPRING 2015

The dough will start to form a ball. Add the remaining milk, a little at a time, until you get a ball of dough in your hand and a relatively clean bowl. Transfer the bread dough onto a lightly floured work surface and start to knead the dough by holding it with one hand and stretching it away from you with the other. As the dough stretches, fold it over on itself and continue the process until you have a really smooth dough that is easy to move around and feels nice to handle. Return the dough to the mixing bowl and cover with cling film. Leave the dough to prove for 1 hour. Scoop the dough out onto a clean work surface and knock out all the air so that you get a nice even rise on the second prove. Shape the dough into a loaf tin and leave to prove for one hour, after which it should have doubled in size. Place the dough into a preheated oven, 180ºC/gas mark 6, for 25 minutes.

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| Dales Life | SPRING 2015

SPRING 2013 | Dales Life |

the equestrian photographer Graphic designer Sue Barratt combines two of her passions – horses and photography – to create stunning images that capture the magical relationship between horse and owner. What does a typical day’s work involve for you? To be honest every day is different, depending on who the shoot is with, and where. But before I set out I will have spoken to the client to tell them what to expect and how to prepare themselves and their horse. People like to make the effort and get dressed up a bit, and, of course, make sure their horse looks really smart. I also ask them to think about suitable locations, so that when I arrive we can have a walk around and find some nice country lanes, unusual corners and interesting tree-lines.

A DAY IN THE LIFE SPRING 2015 | Dales Life |

Are horses camera shy? Some horses can be feisty, but usually they are far less bothered by the camera than, say, dogs or cats. In fact they’re far more interested in whether you’ve got Polo Mints than what you’re doing with the camera. They’re not even particularly bothered by flash photography, although I almost always shoot in natural light. What’s more important from my point of view is putting the client at ease. Although most people are used to having a quick snap taken, they’re not accustomed to being in front of the camera for any length of time. So we’ll start off by taking shots in and around the stable to establish a relaxed atmosphere before going further afield.

“I’m not afraid of negative space or bold, asymmetrical compositions.” How do you find that elusive perfect picture? Because I have a background in graphic design I tend to see every shot as a design. I’m not afraid of negative space or bold, asymmetrical compositions. And because I’ve been a horse owner myself I feel comfortable around horses, and I know how to make a horse look good. Anybody who hadn’t had that kind of experience would probably struggle. Other than that, as every professional photographer will tell you, it’s a question of taking lots and lots of pictures – three hundred, perhaps – and carefully selecting the best of them when I’m back in the studio. The client can then choose the ones they like and have them made into framed prints, or an album or photo-book.

| Dales Life | SPRING 2015

What made you set up in business as an equestrian photographer? I’ve always loved horses, and from an early age it was my dream to own one – a dream that I was lucky enough to be able to realise. The bond between horse and owner is a very intimate one; your horse is your best friend, you tell it all your secrets. Two years ago, the lovely dressage horse that I had owned for 16 years died suddenly, and I was disappointed to find that I hadn’t actually got any decent

What do you most enjoy about the job?

pictures of the two of us together. Yes, obviously, if you take part in competitions then you end up with plenty of action shots of yourself and your horse, but not the kind of photo-portrait that captures the real nature of the relationship between you. So I thought, why don’t I use my photographic skills to create mementos for other horse owners, something they can enjoy and keep for ever?

Have you ever had any nightmare assignments? As it happens, no. Before I started I imagined that taking pictures of children with horses would be hard going, but in fact working with children – even two- or three-year-olds – has turned out to be really enjoyable. Children, unlike adults, are so unselfconscious. After you’ve been there a few minutes they completely forget about the camera and get on with enjoying themselves in the great outdoors. It’s not as if they’re having to get dressed up to pose for studio shots; they’re doing something that they love.

Well of course it’s always lovely when people are so evidently thrilled with the photographs you have taken. The other nice thing about the job is that it’s a real treat to be able to enjoy other people’s horses! When you lose your own horse you miss the friendly atmosphere of the stable, the buzz of competitions and so on. As an equestrian photographer, though, I’ve got the opportunity to see lots of different types of horses and yards, and meet people like myself who are passionate about, and in their element with, horses.

And what does the future hold for you? Lots more portraits of course – and not just locally. This spring, for example, I’ve got a commission to go out to Guernsey, which I’m very much looking forward to. I will also be going to a fantastic horse fair in Jerez in southern Spain. It’s a really big festival where everybody dresses up to the nines and rides their horses around the streets. I’m very excited about the prospect of the Mediterranean light and all the quirky details, marvellous colours and rich textures. I’m planning to use my graphic skills to produce some really strong images that I can turn into a series of fine art prints and cards. Watch this space! For more information about Sue Barratt, and to see more of her photographs, visit suebarrattphotography. co.uk or call 077100 15189.

A DAY IN THE LIFE SPRING 2015 | Dales Life |

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| Dales Life | SPRING 2015

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www.lovingyoursmile.co.uk • 48 High Street, Northallerton DL7 8EQ

New Jersey, for everyone who loves to knit.

To book space in the Summer issue contact Sue Gillman Visit our beautiful shop in Bedale. 38 Market Place, Bedale, DL8 1EQ. 01677 427746 www.newjerseywools.co.uk

| Dales Life | SPRING 2015

Telephone: 01904 629295 Mobile: 07970 739119 email: sue@daleslife.com www.daleslife.com

PRECIOUS MINERALS When you suffer from problem skin, finding makeup that won’t aggravate it can be a real headache. But here’s a range that passed our ‘sensitive skin’ test with flying colours: Youngblood Mineral Cosmetics. These products were originally developed in a medical setting, but have developed into one of the premier mineral cosmetics thanks to their luxurious formulation and exacting technical specifications. Rather than being oil or petroleum-based, true mineral cosmetics are made of earthen minerals, milled to a very fine powder. Thanks to their microscopic structure they reflect light, effectively hiding fine lines and discolourations. Unlike traditional cosmetics, high quality mineral makeup allows your skin to breathe, and won’t clog pores. What’s more, Youngblood products are free from potentially irritating ingredients like alcohol, artificial fragrances, mineral oil, talc, or petroleum. Available at Saks Hair and Beauty, 84 South Parade, Northallerton, 01609 770885.

beauty ﬁle

Happy Face Celebs are queuing up to endorse Deborah Mitchell’s Heaven Skincare treatments, and now you can try out the new Heaven WillowBee Facial for yourself at Blink Beauty in Northallerton (blinkbeauty. co.uk). The WillowBee Facial is a terrific stress-buster that will leave you calm and relaxed, whilst refining lines and pores, reducing pigmentation and skin damage, and balancing your skin pH. Heaven indeed! Call 01609 779390 for appointments and full details.

by Liz Hanson

Eye Deal

Wax Lyrical

Warmer weather means skimpier dressing… and that means waxing. Dreading the prospect? Well, here’s some good news: Swinton Park Spa is offering luxury waxing treatments by specialist French brand Perron Rigot, hailed as the most painless hot wax available. Perron Rigot has decades of

expertise in wax formulation, and their treatments are hypoallergenic and paraben-free. With delightfully fragranced products tailored to each body area, getting ready to bare all doesn’t have to be such a pain, even for those of us with sensitive skin. Visit swintonpark. com or call 01765 680967.

Eyes that look youthful, energised and awake – that’s the promise from Crème de la Mer. Their new Illuminating Eye Gel uses ‘innovative ferments and light-bending sea pearls’ to fight the signs of ageing, and to calm, smooth and plump up that delicate skin around your eyes. If you’re keen to try it out you’ll find it on beauty counters at Harvey Nichols and John Lewis.

SPRING 2015 | Dales Life |

a ne

Not just a diet,

way of life Are you fed up of weight loss diets that only achieve short-term goals?

Do you find you only stick to a diet for a few days before losing your motivation and giving up? Did you feel hungry or deprived on other diet plans? Now it’s time to do it the Right Weigh. We help you succeed because while dieting merely deals with the symptoms of being overweight, we also tackle the underlying causes. Our weight loss specialist develops an individual programme for you, and during weekly 1-1 consultations, gives you the resources to change your lifestyle permanently. We can help you: • Set and reach your goals. • Gain and maintain your motivation. • Help you change any habits, behaviours and attitudes that are preventing you losing weight. • Learn to understand and control hunger, appetite and cravings.

FREE our 1h essment

ass n consultatio

• Deal with any difficulties and barriers encountered. • Follow a healthy, nutritionally balanced, weight loss programme. • Monitor fat loss, BMI etc. with specialised bio-impedence equipment.

All in a private and confidential environment

Call now on 01609 760202 or 07935 219718 to book

Right Weigh Clinics are located in Northallerton, Harrogate and Richmond. 88

Not just a diet, a new way of life!

| Dales LifeWeight | SPRING 2015 Right Clinics | Tel: 01609 760202 or 07935 219718 | www.rightweigh.co.uk

PHYSIOTHERAPY Neurological Rehab Pain Management Sports Therapy Therapeutic Massage Physiotherapy

COMPLEMENTARY THERAPY Acupuncture Clinical Hypnotherapy Reflexology Aromatherapy

CLASSES/TRAINING Dru Yoga Tai Chi Manual Handling Training Hot Flush Clinics Baby Massage

Formerly Leyburn Physiotherapy Practice

Masham: 01765 689556 healthfusion@btconnect.com www.healthfusion.co.uk Middleham: 01969 623354 leyburnphysio@btconnect.com www.leyburnphysio.co.uk

The core values of HealthFusion are to be dynamic and proactive. We focus on each individuals' needs, offering a personal level of care whilst providing a first class service. We diagnose, treat and educate, helping many diverse conditions.

LUXURY LINEN HIRE AND LAUNDRY SERVICE FOR THE DALES We are the premier rental service for luxury bed and bath linen in the Dales. We specialise in holiday cottages, guest houses and hotels. We can take responsibility for your stock levels and ensure there are no stock turnover penalties. We also offer a housekeeping service for homes and holiday cottages. See our new web site for further details. THE WHITE BEDDING CO. LTD. Unit 4, Leyburn Business Park, Leyburn, North Yorkshire DL8 5QA julie@thewhitebeddingco.com

www.thewhitebeddingco.com

01969 623699 SPRING 2015 | Dales Life |

Andrea Hunter FELT ART

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MAKING IT SHOWCASING REGIONAL TALENT

“I work with wool as if it were charcoal or paint, teasing it out and manipulating the fibres to draw with it and create different tones. It’s something very different from traditional felt work.”

SPRING 2015 | Dales Life |

ndrea Hunter was born in Hardraw, near Hawes, and headed straight back there after completing her degree in textiles at Leeds University in 1987. Since then she has been expressing her passion for the local landscape in an ever-evolving series of stunning felted wool artworks. “I use the very best quality Merino wool for my pictures. It’s beautifully soft and it felts quickly, which allows me to get a high level of detail and definition in my imagery. Much as I love local breeds of sheep like the Swaledale, their wool is far too coarse for pictorial felt-making.” “I start by working on top of a sheet of bubble wrap, teasing out two layers of white wool at right angles to each other. These create what is in effect a blank canvas to which I can add further layers, creating the image just as if it were a painting. You need to think ahead, calculating what effect the layers will create when they bond together in the finished picture.” “When I’m happy with the image I spray the wool with soapy water until it’s nicely damp. I then put another piece of bubble wrap on top 92

| Dales Life | SPRING 2015

and roll it with a wooden dowel, turning it by 90 degrees between each rolling. This amalgamates the layers and turns the wool into felt. The average picture will need about an hour and a half of vigorous rolling to complete the felting process. And yes, it’s great exercise!” “I go out walking every day, and it’s on these walks that I pick up my inspiration. I work from memory – I don’t sketch or work from photographs. I’m trying to capture the essence of what I experience around me, and a photograph simply can’t do that.” “I’ve been doing quite a lot of pictures in colour recently, but some of my favourite images are the monochrome ones. There’s a rawness about black and white that sits so well with the wild Dales landscape – stormy skies, bleak moorland and, of course, the black and white faces of the sheep.” “Felt making has always been regarded as a traditional ‘craft’, but as far as I’m concerned it’s a fantastic art medium. That’s the idea I’ve tried to put across in my book, Creating Felt Pictures. I’ve had a really positive response to the book, and I’m delighted that it has encouraged others to try my techniques for themselves and discover felt’s potential for artistic expression.” For more information on Andrea Hunter and her Studio & Gallery in Hardraw visit focusonfelt.co.uk or call 01969 667644. Look out for Andrea’s exhibition at The Biscuit Factory in Newcastle (thebiscuitfactory.com) this October.

A nursery at the heart of the community

Open Day Saturday 25th April

Baby Massage week commencing April 20th delivered by our room leader now A warm welcome awaits you at Incy Wincy’s Nursery • Fully qualified staff team • a fully qualified instructor. • Enchanted journey for babies and children aged 0-5 years •

10am - 12noon

• Maze of beautiful gardens which boast mud kitchen, electric greenhouse, sensory garden, raised beds and wooden adventure play equipment • • Local suppliers used for our yummy menu • • Forest School, Makaton Signing, ECAT and Movement Play trained • • Attractive Listed building overlooking Bedale Park • • Fully inclusive - daily essentials provided •

www.incywincys.com Find us at: Amen House, North End, Bedale, North Yorkshire DL8 1XA tel: 01677 425550 e-mail: info@incywincys.com

SPRING 2015 | Dales Life |

GO WILD IN WENSLEYDALE AT WESTHOLME ESTATE

Tucked away on the banks of Bishopdale Beck, surrounded by lush rolling countryside, Westholme Estates is the perfect retreat for private parties, corporate events and celebrations. And our brand new Wildlife Park is guaranteed to keep the kids entertained for hours! Our contemporary lodges offer the perfect holiday location to experience the natural beauty of the Dales. Hendersons Bar and Restaurant, recently refurbished to the highest standards, is just a short stroll away – the ideal place to enjoy a delicious lunch or dinner or relax with a coffee while you plan your day’s adventures.

Westholme: at the heart of the Dales WESTHOLME ESTATE WESTHOLME ESTATE, AYSGARTH, LEYBURN, NORTH YORKSHIRE DL8 3SP 01969 663268 westholme-estate.co.uk

NEWBY HALL & GARDENS

A Great Family Day Out! Graceful Country House Miniature Railway Children’s Adventure Playground Special Events throughout the year Open: 1st April - 27th September 2015 Tuesdays to Sundays, plus bank holidays. Open seven days a week in July & August. 11am - 5.30pm. House open by guided tour - see website for times

Information Hotline: 0845 4504068

www.newbyhall.com

Newby Hall & Gardens, Ripon, North Yorkshire, HG4 5AE

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www.himalayangarden.com 20 acres of beautiful walks and lakes with plant nursery for quality and hardy plants.

Why not come and visit our inspiring garden in 2015 Opening dates for the 2015 season • Easter Week Special - Friday 3rd April - Sunday 12th April Special offers & events - Admission £6.50 (Between 3rd-12th April Only) Please see website www.himalayangarden.com for further information.

• Spring - Saturday 25th April - Sunday 14th June Refreshments are available from our tearoom. Nursery & mail order plant sales available all year. • Autumn - Saturday 24th October - Sunday 1st November Open: Tuesday to Sunday and Bank Holidays 10am - 4pm Group visits and talks are available, www.himalayangarden.com Admission: £7.50 (Children under 12 FREE). please contact us for further information. With apologies, limited wheelchair access. Dogs welcome but must be kept on a lead.

The Hutts | Grewelthorpe | Ripon | HG4 3DA | T: 01765 658009

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SPRING 2015

Dales Diary SWINTON PARK

KIPLIN HALL

Masham 01765 680900 www.swintonpark.com

near Scorton, Richmond 01748 818178 www.kiplinhall.co.uk

Easter Nature Trail

Creating a Productive Vegetable Garden

28th March to 26th April Easter nature trail and quiz in the Parkland, with child’s gift. Check website for open dates. £4 per child, under 2s half price.

Thursday 19th March, 10am–3pm Kiplin’s Head Gardener leads this informative workshop.

Garden Lunches 13th April: Daffodils 18th May, 1st and 22nd June: Rhododendrons Two-course lunch with coffee, talk and a garden tour by renowned gardener Susan Cunliffe-Lister. £35.

Estate Produce Lunches: Asparagus 12th May to 12th June A delicious two-course lunch featuring Swinton’s home-grown asparagus, with a Swinton gift. £25.95.

Deerhouse Dinners 23rd May, 27th June, 25th July, 8th August Watch the sun go down and enjoy a fivecourse dinner with aperitif and coffee, served in the charming period Deerhouse in the Parkland. £45.

Easter: Alice in Wonderland Friday 3rd to Monday 6th April, Gardens from 10am, Hall from 2pm, closes 5pm Meet the Mad Hatter and bring some grownups for tea and cake while the Dormouse sleeps! Family fun in the House and gardens. Also on Easter Sunday from 10am the North Yorkshire Vintage Machinery Society will be displaying their collections. All included in usual admission prices.

WI Northern Federations Centenary Celebrations Flower and Craft Exhibition: 100 Shades of Green Saturday 16th to Tuesday 19th May, 10am–5pm Also craft stalls, light refreshments and lunches served in the Hall and in a marquee.

Deerhouse Barbecue Lunches

Adult £8, child £4.

24th May, 28th June and 26th July Enjoy an alfresco two-course barbecue buffet lunch at the Deerhouse, with a glass of Pimms on arrival. £35.

70 Years from VE Day

Children’s Half-Term Cookery 25th to 27th May Fun while you learn at Maggie Harvey’s seasonally-themed cookery courses. Half day from £50.

£15 including morning coffee.

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Sunday 31st May, Grounds from 12pm, Hall from 2pm, closes 5pm Re-enactors celebrate Victory in Europe. Learn how people held street parties, hear songs from the 1940s, experience Brian Forbe’s War’s End. Included in usual admission prices.

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SPRING 2015

FOUNTAINS ABBEY & STUDLEY ROYAL near Ripon 01765 608888 nationaltrust.org.uk/fountains-abbey Easter Holiday Trail: A Busy Easter! Saturday 28th March to Sunday 12th April, 10am–4pm It’s all go on the estate as Holy Henry and Gorgeous Georgia get ready for Easter. Follow the clues and help them make it the best one ever!

Easter Holiday Crafts: Little Lambs Saturday 28th March to Sunday 12th April, 11am–3pm Swanley Grange, once a hub of sheep farming activity, is now a woolly workshop. Create your very own little lamb key ring to take home.

Cadbury Easter Fun! Friday 3rd to Monday 6th April, 11am–4pm Hunt for giant eggs in the landscape, get your face painted, then enjoy a Cadbury Easter egg prize. Trails £2, with a shorter route for little legs this year.

Den Building Thursday 9th and Friday 10th April, 11am and 1pm Use branches and leaves to make the biggest den you’ve ever seen! Booking essential.

World Heritage Weekend Saturday 18th and Sunday 19th April, 11am–4pm Visit our medieval encampment by the abbey, join in with 18th-century-inspired activities and games and follow our Lost Places trail.

Folly! Saturday 25th April to Sunday 29th November, 10am–5pm The whimsical follies in the water garden will be transformed from their original use by some of the country’s most inventive artists and designers. We guarantee you’ll be astonished! 98

| Dales Life | SPRING 2015

NEWBY HALL near Ripon 01423 322583, option 3 newbyhall.com Easter Family Fun Days Sunday 5th April and Monday 6th April, 12pm–4pm Easter fun for all the family on our Woodland Walk.

Head Gardener’s Practical Propagation Workshop Wednesday 15th April, 10.30am–4pm Join our experts for a hands-on day in the potting shed. Booking essential.

Spring Plant Fair Sunday 10th May, 10am–4pm Specialist nurseries from all over the North will be bringing their plants and expertise to Newby’s beautiful gardens.

Tractor Fest Saturday 6th and Sunday 7th June, 10am–5pm One of the UK’s biggest and best vintage tractor shows, organised by the Yorkshire Vintage Association.

SPRING 2015

SPRING 2015 | Dales Life |

SPRING 2015

HARROGATE SPRING FLOWER SHOW Great Yorkshire Showground 01423 546157 www.flowershow.org.uk Thursday 23rd to Sunday 26th April, 9.30am– 5.30pm (4.30pm Sunday). Tickets £15.50 if booked before 14th April (Sunday £13.50), or £18 on the gate (Sunday £16.00). Under 16s free with an adult. Harrogate Spring Flower Show is the first big event in the gardening calendar, welcoming the new growing season with a spectacular celebration of the very best in horticulture. Stroll along The Avenue to admire the stunning new spring show gardens, or find out all about creating your own garden in just 60 minutes, with a new series of practical ‘How2’ demonstrations.

HIMALAYAN GARDEN & SCULPTURE PARK Grewelthorpe, Ripon 01765 658009 www.himalayangarden.com Spring Opening 2015 Easter Week: Friday April 3rd to Sunday April 12th, 10am–4.00pm Saturday April 25th to Sunday June 14th: Tuesdays to Sundays and Bank Holidays, 10am–4.00pm Adults £7.50, under-12s free. Light refreshments available. The award-winning 20-acre Himalayan Garden and Sculpture Park is widely considered to have the North’s largest collection of rhododendrons, azaleas and magnolias. There are nearly 20,000 plants including some 1,400 rhododendron varieties, 250 azalea varieties and 150 different magnolias, all set in a beautiful valley with scenic woodland walks. For 2015 there are newly planted areas, a new water feature and two Chinese bridges, as well as additions to the stunning sculpture collection. The nursery will also be open on the above dates, selling nearly 200 different varieties of rhododendron, along with many other hardy ericaceous shrubs and perennials.

The show brings together one hundred UK nurseries, offering a huge range of plants and marvellous displays. This year’s innovative competition celebrates the 70th anniversary of VE Day. Meanwhile Britain’s biggest exhibition by florists and flower arrangers showcases hundreds of fabulous individual works of art and spectacular large-scale displays. There is also a packed programme of gardening and cookery demonstrations, plus great garden shopping, crafts, gifts and specialist regional foods. 100 | Dales Life | SPRING 2015

SPRING 2015

CONSTABLE BURTON HALL near Bedale 01677 450428 www.constableburton.com Constable Burton Garden Opening, 2015 Saturday 21st March to Sunday 27th September, 9am–6pm Adults £4.00, Senior Citizens £3.00, children £0.50

Tulip Festival Saturday 2nd, Sunday 3rd and Monday 4th May, 10am–5pm Adults £4.00, Senior Citizens £3.00, children free Sponsored by Chelsea-award-winning nursery Bloms Bulbs, Constable Burton’s famous Tulip Festival features a dazzling array of 6,500 tulips, planted annually. With everything from traditional favourites to exciting new variants, it’s a breathtaking celebration of colour and form.

YORKSHIRE DALES MILLENNIUM TRUST GUIDED WALKS 015242 51002 www.ydmt.org Booking essential for all walks, please call 015242 51002 or email info@ydmt.org. Please wear suitable sturdy footwear and warm, waterproof clothing, and bring sun cream, a drink and a snack. Optional pub lunch afterwards. Suggested donation of £15 per person per walk to support the charity’s work caring for the landscape, environment and communities of the Dales.

Guided Wharfedale Walk with YDMT and YHCT Thursday 16th April, starts 10am Grassington A scenic 5-mile walk along the River Wharfe from Grassington to Linton and Hebden with YDMT and Yorkshire Historic Churches Trust. We will hear short talks about three historic places of worship that we will visit en route. Some moderate climbs and paths may be rocky, muddy or slippery.

Guided Woodland Walk with YDMT Tuesday 28th April, starts 10am Austwick, near Settle A pretty 3-mile walk through the magical Oxenber Woods at Austwick, taking time to enjoy displays of wood anemones, violets, cowslips, bluebells, primroses and orchids. Some moderate climbs and paths may be rocky, muddy or slippery.

Guided Wildflower Hay Meadow Walk with YDMT Wednesday 24th June, starts 10am Yockenthwaite A 3.5-mile circular walk through exquisite wildflower hay meadows, which should be at their best at this time, with views of upper Wharfedale and Langstrothdale. Led by YDMT’s Hay Time officer and wildflower expert. Moderate inclines and stiles. SPRING 2015 | Dales Life | 101

SPRING 2015

THE DALES FESTIVAL OF FOOD AND DRINK Leyburn, Wensleydale, DL8 5SG 01969 622317 dalesfestivaloffood.org Saturday May 2nd, Sunday May 3rd and Monday 4th May, 10am–5pm daily Adults: one day £9, three days £15. Accompanied under 16s free. Buy tickets on the day at the Festival site ticket office, or in advance from the Tourist Information Point, Dales Haven Guest House, Leyburn, 01969 622317 The Dales Festival of Food and Drink has been a magnet for devotees of good eating and drinking for the last thirteen years, thanks to the fantastic variety of food, farming displays and entertainment on offer – all with a distinctly Yorkshire flavour, of course. The Theatre Marquee brings together live cookery demonstrations from some of the region’s top chefs, who this year include The Wensleydale Heifer’s Craig Keenan and The Saddle Room’s MasterChef finalist Tom Morrell. 102 | Dales Life | SPRING 2015

The Food Hall includes 80 stands featuring a wide variety of food products, with something for all to sample, from the best meats and cheeses to preserves and traditional baking. Many small breweries are represented in the drinks marquee, serving award-winning beers and ale, along with wines and soft drinks. Several popular speakers will be on hand to entertain you, including award-wining author Gervase Phinn who will amuse audiences with reminiscences of his time as a schools inspector. The Farming for Food area offers the chance to see farm animals and demonstrations of traditional farming skills, plus the opportunity to bake your own loaf. All ages are catered for, with rides and attractions for children, traditional dancing displays and six hours of brass and jazz music every day.

Forthcoming Auctions Gallery Sale Tuesday, 24th March at 10am

Gallery Sale

SOLD

Thomas Watson provide free valuations to people thinking of putting antiques, fine art, jewellery or collectables into an upcoming auction. Free valuations are available daily at The Gallery Saleroom, between 9am and 5pm. Thomas Watson are happy to visit you at home if you have a large number of items or larger pieces.

£3,80 OR 0

Tuesday, 14th April at 10am

Gallery Sale Tuesday, 28th April at 10am

Fine Sale Tuesday, 12th May at 10am

Robert “Mouseman” Thompson dressing table

Tel: 01325 462 559 | Email: enquiries@thomaswatson.com | www.thomaswatson.com The Gallery Saleroom, Northumberland Street, Darlington, County Durham DL3 7HJ

Alfresco Lunches & Dinners AT S W I N TO N PA R K

Enjoy a relaxed barbecue buffet lunch or a gourmet dinner under the stars, at our charming period Deerhouse in the Parkland. 23rd & 24th May, 27th & 28th June, 25th & 26th July, 8th August

Swinton Park, Masham, Ripon, HG4 4JH www.swintonpark .com • enquiries@swintonpark .com

•

01765 680900 SPRING 2015 | Dales Life | 103

Kiplin Hall

JACOBEAN HOUSE Country Seat of Founder of Maryland, USA

Gardens and Tea Room

Open Sunday – Wednesday , 10am – 5pm (4pm March)

Hall and New Archaeology Exhibition Charting Chipeling:1,001 Finds Open Sunday-Wednesday from 5 April, 2-5pm

Alice in Wonderland at Easter Find the White Rabbit, meet the Mad Hatter and enjoy the fun in the gardens and Hall

“Beautiful gardens and a stunning home…We love it here!”

Open 10am-5pm (Hall from 2pm) including Good Friday to Easter Sunday

Kiplin Hall, nr. Scorton, Richmond, DL10 6AT Tel: 01748 818178 www.kiplinhall.co.uk

Constable Burton Hall Gardens

Tulip Festival 2015 Saturday 2nd, Sunday 3rd and Monday 4th May 10am - 5pm

Sponsored by “BLOMS BULBS” Chelsea award winning nursery Explore a festival of tulips amongst the romantic gardens. 6,500 tulips planted annually to give a dazzling display of colours and forms. Refreshments Admission: Adults £4.00, Senior Citizens £3.00, Children free

Garden open season 2015 Saturday 21st March Sunday 27th September, 9am - 6pm For further details telephone 01677 450428 www.constableburton.com

104 | Dales Life | SPRING 2015

escaping the everyday Fountains Abbey & Studley Royal

Surprise your eyes this spring with new views and vistas, unexpected artworks and carpets of bluebells and wildflowers at this World Heritage Site. Members and under 5s go free

01765 608888 nationaltrust.org.uk/fountainsabbey

National Trust

HARROGATE SPRING FLOWER

SHOW

Rated UK’s best gardening event by Which?Gardening

23-26 APRIL 2015

GREAT YORKSHIRE SHOWGROUND Beautiful show gardens, fantastic garden shopping and expert growing advice, plus cookery theatre, crafts, gifts and specialist foods.

Save £2.50*per ticket Book before Tuesday 14 April flowershow.org.uk 01423 546157 *A booking administration charge applies per order

North of England Horticultural Society

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MUSIC... REGIONAL CRAFTS... FUN FOR CHILDREN... COOKERY DEMOS

Come and join the party in the Dales! THE DALES FESTIVAL OF FOOD AND DRINK

N AT A

DL8 5SG E

F E P O L L O W SI A R KIN G

Saturday Sunday and Monday 2nd, 3rd & 4th May 2015 Leyburn, Wensleydale

10am to 5pm each day

Adult daily ticket £9 - 3 day ticket £15 Accompanied under 16s free The Festival presents North Country Theatre & Friends 2nd & 3rd May (See website for details)

FREE CAR PARK

www.dalesfestivaloffood.org FARM ANIMALS... DALES FOOD AND DRINK STALLS... REAL ALES 108 | Dales Life | SPRING 2015

£1

off admission with this advert FREE For Children www.dalescountrysidemuseum.org.uk

A world of experience PACKAGE HOLIDAYS • TAILOR-MADE ITINERARIES • CRUISES • RAIL FERRIES • FLIGHTS • FAMILY HOLIDAYS • CITY & UK BREAKS • HONEYMOONS SAFARIS • LONG-HAUL HOLIDAYS • AIRPORT HOTELS PARKING & LOUNGES • THEATRE TICKETS

Robert Sturdy, 10 Market Place, Leyburn, DL8 5BG 01969 623486 robert.sturdy@speartravels.net www.speartravels.net/leyburn Other branches in Boroughbridge, Northallerton, Skipton, Helmsley and Stokesley RETAlL AGENTS FOR ATOL HOLDERS - ABTA L8041

SPRING 2015 | Dales Life | 109

Andrea Hunter

Specialising in Original Felt Artworks

Andrea’s studio FOCUS ON FELT also exhibits Cards, Prints and Unique handmade felt gifts

Opening times and information visit www.focusonfelt.co.uk Focus On Felt, Hardraw, Hawes DL8 3LZ Email – andrea@focusonfelt.co.uk Tel: 01969 667644

Laura Thomas

To book space in the Summer issue contact Sue Gillman Telephone: 01904 629295 Mobile: 07970 739119 email: sue@daleslife.com www.daleslife.com

110 | Dales Life | SPRING 2015

The best of British and International contemporary designer jewellery Enameller, jeweller and goldsmith Bespoke design service and commissions Jewellery gallery and in-house workshop Contemporary textiles and accessories Newsteads • High Street • Leyburn North Yorkshire • DL8 5AQ Opening hours, Mon 10.00am - 4.00pm, Thurs, Fri & Sat 10.00am - 5.00pm. T: 01969 368006 • info@emmasedman.co.uk emmasedman.co.uk

AUCTION ROOM HIGHLIGHTS

Prize Lot The Lot

illiam Moorcroft is one of the most respected names in British ceramics. His vibrant Art Nouveau pottery is instantly recognisable and highly collectable. What isn’t widely known, though, is that William had an equally talented brother, Harold. For a brief period the two worked together, experimenting with different techniques. But Harold was Maker clearly feeling restless. Leaving everything, he decided to start life afresh Harold Moorcroft in the USA, where he made a fortune in the oil business. Harold’s gain was the art world’s loss. “His work is really clever, and he Date would definitely have been a star had 1901 he continued with ceramics” says Diane Sinnott, Tennants’ modern Size decorative arts specialist. “This 27cm high vase is potted well, has a lovely colour and the design fits the shape Auction estimate perfectly – which is something not £500 to £700 many potters can achieve.” We know of fewer than ten For sale at pieces by Harold Moorcroft, Tennants Auctioneers, and most have never come up Leyburn for sale. This makes pricing his Spring Fine Art Sale, work especially difficult – hence 20th and 21st Diane’s conservative valuation. March 2015. There are plenty of collectors of William Moorcroft’s ceramics, Contact but Harold’s work is effectively tennants.co.uk uncollectable because there’s 01969 623780 nothing to buy. “In my opinion that makes this more of an academic piece than a commercial one,” says Diane. On the other hand, of course, a pot by William’s brother would make a splendid talking point in any Moorcroft collection, and if two enthusiasts take a shine to it the price could well end up substantially above the estimate. An earthenware vase with blue slip glaze and an incised design of stylised tulips in a landscape

SPRING 2015 | Dales Life | 111

the �ravel lounge

�t’s not just a holiday, it’s your holiday

The Travel Lounge in conjunction with Riviera Travel warmly welcomes you to a River Cruise event at Bedale Hall, Bedale Thursday 16th April at 7pm

“Stunning scenery, waterfront life, enchanting riverside ports, elegant towns and grand cities – there’s so much to enjoy on our ﬁve star river cruises.” Places are limited, to reserve your ticket please telephone Linda or Morgan on 01677 427358 112 | Dales Life | SPRING 2015

Visit North Voted best Yorkshire’s insamttarllacvtisioitnor Yorkshir Premier 2014 e Attraction A fabulous step back in time into the world of “James Herriot”, the famous vet and author. Ideal for group travel. Allow a minimum of 1 hour for visit.

To book space in the Summer issue contact Sue Gillman Telephone: 01904 629295 Mobile: 07970 739119 email: sue@daleslife.com www.daleslife.com

ction u r t s n i e t a v i r P r and guiding fo

s, hillwalking skill paddle sport and nordic walking Come and explore

with us!

Enjoy a day out in and around the beautiful Yorkshire Dales & Moors. From guided walks, navigation classes and canoe training to our paddle & picnic.

www.rivermountainexperience.com Tel: 01677 426112 SPRING 2015 | Dales Life | 113

On the market

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

£650,000 The Hermitage, Carlton In Coverdale, Leyburn An imposing Grade II listed former vicarage. Spacious accommodation with 4/5 bedroom accommodation. Wealth of period features and important historic interest. Delightfully secluded walled gardens. Former parish room with potential. EPC rating E. Viewing by appointment. A rare opportunity. Contact Robin Jessop Ltd. on 01969 622800 robinjessop.co.uk

£450,000 Park Hill Fold, Constable Burton, Leyburn An outstanding detached barn conversion conveniently situated with substantial gardens & grounds. Spacious immaculately presented large three bedroom accommodation. First class fixtures and fittings. Detached double garage. EPC rating D. Contact Robin Jessop Ltd. on 01969 622800 robinjessop.co.uk

£375,000 Moor Close, Staindrop, Barnard Castle A desirable residential small holding with 5 acres approx. Spacious three bedroom accommodation with potential to extend. Detached garaging. Range of farm buildings. EPC rating D. Chain free. Viewing by appointment. Contact Robin Jessop Ltd. on 01969 622800 robinjessop.co.uk

£230,000 Mulberry Cottage, Hornby, Bedale Charming two double bedroom barn conversion in an exclusive courtyard development adjacent to hornby castle. Courtyard garden. Garage & off street parking. Stunning rural park land location. Chain free. Ideal holiday cottage or investment property. EPC rating D. Contact Robin Jessop Ltd. on 01677 425950 robinjessop.co.uk

£275,000 Carnthwaite, Hunton, Bedale A spacious detached bungalow. Situated in a highly desirable village close to local amenities. Three bedroom accommodation. Garage and garden. EPC rating E. Chain free. Viewing by appointment. Contact Robin Jessop Ltd. on 01969 622800 robinjessop.co.uk

£175,000 West End, Osmotherley, Northallerton A delightful mid terraced cottage. Two bedrooms. Newly refurbished. Private rear yard. Outstanding village location. EPC rating D. Chain free. Viewing by appointment. Contact Robin Jessop Ltd. on 01677 425950 robinjessop.co.uk

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Guiding you in the right direction

Come to the property specialists

4 North End, Bedale, North Yorkshire DL8 1AB Tel: 01677 425950

Marwood House, Railway Street, Leyburn DL8 5AY Tel: 01969 622800

All our properties are listed at robinjessop.co.uk Follow us on twitter @robinjessop CHARTERED SURVEYORS, AUCTIONEERS, VALUERS, LAND & ESTATE AGENTS SPRING 2015 | Dales Life | 115

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Providing good honest legal advice across the Dales since 1908 Offices throughout Yorkshire and the North T: 0800 160 10 10 E: info@coles-law.co.uk W: www.coles-law.co.uk

LYNDON HAW Specialists in traditional and contemporary wrought ironwork and woodwork

Collect your copy of Dales Life from: Wrought iron gates • Weather vanes, handrails and balustrades • Quality metal fencing • Specialists in remote control systems • All types of fabrication work undertaken • Repair/refurbishment service Specialists in fitting gates in rising driveways

Distance and delivery no object. Call for a free estimate or on site quotation

Tel: 01677 450450/450374 07710 899023 The Forge, Finghall, nr Leyburn 118 | Dales Life | SPRING 2015

Campbells of Leyburn Milners of Leyburn The Co-Op Masham The Black Sheep Masham CB Furnishings Northallerton The Station Richmond The Mulberry Bush Hawes New Jersey Bedale Telephone: 01904 629295 email: sue@daleslife.com www.daleslife.com

NORMAN F. BROWN CH NO AI N

CH NO AI N

Charted surveyors • Estate Agents • Lettings Selling and letting property since 1967

4 Cornforth Hill, Richmond

32 Brentwood, Leyburn

Cragside, Middleham

A Grade II listed stone built character cottage in a quiet location close to Richmond market place. Entrance lobby, lounge, kitchen/diner, 2 bedrooms, bathroom/wc, useful attic room, private rear garden, off-street parking to the rear, gas fired central heating. EER N/A.

A nicely positioned semi detached bungalow within short walking distance of the market place. Entrance hall, lounge, kitchen/diner, 2 bedrooms, shower room/wc, garage, long driveway, front and rear gardens, gas fired central heating, UPVC double glazing. EER D60.

£174,950

£169,950

A superb individual detached bungalow within this sought after dales village. Entrance porch, hall, lounge, study, kitchen/dining room with sun room, utility room, cloakroom/wc, 3 double bedrooms, en-suite shower room/wc, family bathroom/wc, integral garage, further separate garage, two driveways, front, side and rear gardens, O/F C/H, D/G, built in Hoover. EER D59. £375,000 Leyburn office

Richmond office

Leyburn office

14 Queens Road, Richmond • 01748 822473 6 Bridge Street, Bedale • 01677 422282 25 Market Place, Leyburn • 01969 622194

Your local friendly chartered architects

Designing dreams

QUALITY HOME INSURANCE CAN’T BE RUSHED Because time spent on a real conversation allows us to appreciate the finer details.

RBCARCHITECT

Call 01765 604 254 for a quote or pop in NFU Mutual, Canalside House, 7 Charter Road, Ripon, North Yorkshire HG4 1AJ. ripon@nfumutual.co.uk

Domestic and commercial architectural and planning services New build | Extensions | Conversions | Refurbishments

T: 01609 751668 E: hello@rbcarchitect.co.uk Evolution Business Centre, 6 County Business Park, Darlington Road, Northallerton DL6 2NQ

www.rbcarchitect.co.uk

NFU Mutual is The National Farmers Union Mutual Insurance Society Limited (No. 111982). Registered in England. Registered Office: Tiddington Road, Stratford upon Avon, Warwickshire CV37 7BJ. Authorised by the Prudential Regulation Authority and regulated by the Financial Conduct Authority and the Prudential Regulation Authority. A member of the Association of British Insurers. For security and training purposes, telephone calls may be recorded and monitored.

SPRING 2015 | Dales Life | 119 Dales life_RBC Architect_14.indd 1

23/06/2014 17:57:01

TAKE YOUR HOME TO AN ENERGY EFFICIENT FUTURE with Bedale Plumbing & Heating Ltd established in 1970

• PANASONIC ACCREDITED INSTALLERS OF AIR SOURCE HEAT PUMPS • GRANT ACCREDITED INSTALLERS OF SPIRA WOOD PELLET BOILERS. • SOLAR THERMAL & SOLAR PV INSTALLATION. • FULL DESIGN AND INSTALLATION.

WE CAN ALSO PROVIDE: Under-floor heating systems. Un-vented hot water and heating systems. Multi-fuel Heatstore installation. Oil storage tank replacements. System upgrades. Powerflushing. Oil boiler replacements. Natural gas & LPG boiler replacements. Boiler service and repair. Plumbing repairs. Water mains replaced & repaired. Landlords certificates.

BEDALE PLUMBING & HEATING LTD 12 Coronation Rd, Little Crakehall, Bedale, DL8 1HZ bedaleplumbingandheatingltd@hotmail.co.uk

bedaleplumbingandheatingltd.co.uk

01677 426063 • 07814 036057 120 | Dales Life | SPRING 2015

Bathroom Suites Design and installation including all joinery, tiling and electrical works.

SWITCH ON TO Bedale Electrical Ltd Welcome to our new sister company Bedale Electrical Ltd. We are a family-run business and we will be offering the same reliable service our customers have enjoyed for over 40 years. We are electrical contractors and engineers providing all your electrical needs for both domestic and commercial properties, our experienced team will provide the same friendly and high standard of work we are known for!

• ELECTRICAL INSTALLATION • TESTING & INSPECTION • FAULT FINDING • SECURITY • FIRE ALARMS & EMERGENCY LIGHTING • ELECTRICAL HEATING & CONTROLS • DATA & COMMUNICATION • PAT TESTING

BEDALE ELECTRICAL LTD

12 Coronation Rd, Little Crakehall, Bedale, DL8 1HZ

bedaleelectricalltd@outlook.com

01677 426063 • 07710 741874

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Are you an older driver? To book space in the Summer issue contact Sue Gillman Refreshing Your Skills If you have a licence to drive, and are fit to drive, keep driving! Try not to become over dependent on your partner’s driving because as traffic conditions change it can be very hard to take up driving again after several years off. It’s better to stay in practice on the roads you frequently use. Refreshing your skills really can make all the difference to your confidence, building on your experience with driving tips, techniques and advice.

95 Alive are currently offering a free 1 hour refresher drive for drivers over 50 with an approved driving instructor. For more information email 95alive@northyorks.gov.uk, call 01609 798120, or visit our website www.roadwise.co.uk This offer is only available to North Yorkshire residents 122 | Dales Life | SPRING 2015

Telephone: 01904 629295 Mobile: 07970 739119 email: sue@daleslife.com www.daleslife.com

Complete Mobile Dog Grooming Salon All grooming carried out on board • We come to you • No travel stress • No bathroom mess • A calm & safe environment for your dog • From a warm refreshing bath to a complete grooming experience • City & Guilds qualified groomer • Fully insured • All areas in & around The Dales considered

Sandra Heeney Phone: 01969 623653 Mobile: 07596 234375 Email: sandra1313@talktalk.net Access to power required for the drying process.

Produce your own electricity and earn money with solar pv panels • Reduce your electricity bill • Tax free return on your investment • Feed in tariff index-linked and guaranteed for 20 years • Use your local installer • No cold calling or salesmen

Domestic • Commercial • Agricultural

For further information please contact DDR Solar Ltd 01969 622 260 www.ddrsolar.co.uk

LYNDON HAW Specialists in traditional and contemporary wrought ironwork and woodwork

The Wensleydale House Doctor Est. 1999

Home Improvement Specialist • Interior & Exterior Painting • Interior Decorating • Tiling • Plumbing • Plastering • Flooring (including laminate) • Kitchens and bathrooms fitted

Wood gates • Traditional hardwood and softwood doors Quality fencing • Specialists in remote control gate systems • All types of fabrication work undertaken Repair/refurbishment service to existing gates Specialists in fitting gates in rising driveways

Book now for your Spring exterior painting and internal decorating No job too small Friendly and reliable service

Distance and delivery no object. Call for a free estimate or on site quotation

Tel: 01677 450450/450374 07710 899023 The Forge, Finghall, nr Leyburn

Tel: 01677 450810 Mobile: 07715 682966 Hunton, Bedale, North Yorkshire

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T I M B E R

TIMBER SOLUTIONS

We are looking for distribution agents Positions available throughout Yorkshire. Excellent rates paid Telephone: 01904 629295 Mobile: 07970 739119 email: sue@daleslife.com www.daleslife.com

• Oak Beams • Doors • Decking • Sawn Timber • Machined Timber • Skirting • Architrave • Flooring • Cladding

Call us or visit our showroom for advice on how we can help you with your project. GREEN LANE, MELMERBY RIPON HG4 5JB

01765 640564

sales@duffieldtimber.com www.duffieldtimber.com

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Do you have pain?

Back pain Headaches Neck Pain Frozen Shoulder Sports injuries Pregnancy issues Stress relief Osteopathy - Acupuncture - Massage www.bedaleosteopaths.co.uk

01677 425858

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Premiere Care

North East Ltd.

We are a Leyburn based agency offering high quality care services to our Clients. Our experienced team supports the various needs of vulnerable people to remain as independent as possible in their home. We provide hourly, day/night and live-in-care. Testimonial

â&#x20AC;&#x2122;Exceedingly high quality ladies, honest, caring and totally trustworthyâ&#x20AC;&#x2122; Premiere Care has been awarded by the CQC the highest possible rating on their last inspection in 2009 which confirms the quality of service that we supply. For an information pack please contact: Premiere Care (NE) Ltd Thornborough Hall, Leyburn DL8 5AB 01969 622 499 www.premiere-care.co.uk

Hillcrest Care Home Dedicated to quality care • Established owners • Experienced management team • Low staff turnover • Pleasant surroundings • Nutritional, attractive home cooked quality meals • Care available - long stay, day care, respite (dependent upon availability)

Hillcrest has a warm and welcoming atmosphere. It enjoys an enviable reputation within the community and is totally compliant with CQC. To experience the Home and the expertise of the local management team, why not call in and view for yourself the level of care being offered to the Residents.

Call Hillcrest’s manager Nicola Cooper to arrange a visit at a time to suit you on 01748 834444 or email hillcrest@sirtin.com

Hillcrest, Byng Road, Catterick Garrison, North Yorkshire, DL9 4DW SPRING 2015 | Dales Life | 127

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TO DINE FOR Great places to eat and stay in the beautiful Yorkshire Dales.

THE WHITE BEAR The White Bear is situated in the beautiful market town of Masham. A team of talented chefs use locally sourced ingredients to create delicious, seasonal dishes. Enjoy your meal in the charming dining room or the traditional bar; open fires create a cosy atmosphere throughout. An extensive wine list complements the menu. Accommodation is available in fourteen individually designed rooms all en suite.

T: 01765 689319 thewhitebearhotel.co.uk

HENDERSONS BAR & RESTAURANT Set in the idyllic riverside surroundings of Westholme Estate in Bishopdale near Aysgarth, Hendersons is a bright, stylish, relaxed bar and bistro-style restaurant with a contemporary feel. Our talented chef has created a mouthwatering seasonal menu using fresh local and seasonal produce. Restaurant is open all day for lunch, light bites and beverages. Dinner 5.30pm to 8.45pm every day except Tuesday. Sunday lunch 12-4pm

THE CORNER CUPBOARD

T: 01969 663268 westholme-estate.co.uk

The Corner Cupboard at Birdforth, near Easingwold, is a licenced day-time restaurant serving mouthwatering scones and tea cakes, light lunches and more substantial meals, all home-made using top-quality local produce. Peak lunch times can be busy, so advance booking is advisable. Having eaten your fill, there’s the added bonus of a charming shop carrying a beguiling selection of gifts, jewellery and home furnishings.

THE BLACK SHEEP BREWERY

T: 01845 501495 thecornercupboard.co.uk

SWINTON PARK HOTEL An elegant, 30 bedroom luxury castle hotel. With four Red Stars (Inspectors’ Choice) and three Rosettes awarded by the AA for excellent facilities, this is one of the most highly rated hotels in Yorkshire. Award-winning cuisine is served in the sumptuously furnished dining room, using seasonal produce sourced from the hotel’s four-acre walled garden and surrounding estate.

T: 01765 680900 swintonpark.com

THE SANDPIPER INN Enjoy Jonathan Harrison’s unique cuisine in the traditional surroundings of the Sandpiper Inn, Leyburn. Modern British food prepared using only the finest ingredients. Fine wines, real ales and friendly service. Accommodation is available.

The Black Sheep Brewery Visitor Centre – situated in Masham, is the ideal place for a great day or evening out. You can take a tour of the Brewery, have a meal in the Bistro, and taste their award-winning beers at the ‘Baa…r’. You can also buy lots of goodies from the well-stocked Sheepy Shop. It offers a ‘ewenique’ venue for corporate entertaining, product launches, parties and weddings.

T: 01765 680101 blacksheepbrewery.com

YOREBRIDGE HOUSE Spring is the perfect time to visit Yorebridge House, nestled in the heart of Wensleydale. We offer luxurious boutique rooms with fine dining in an informal atmosphere and beautiful views across the Dales. Boasting 5 Gold Stars, 2 Rosettes for our restaurant and menu created by Dan Shotton and the Inspectors’ Choice Award from the AA Hotels. The lounge and bar areas offer sumptuous interiors, relaxed comfy seating and an open fire. The menu includes local delights such as Whitby Crab with Quail Egg, Pickled Mouli & Apple, Wensleydale Lamb with Confit, Lamb Shoulder, Wild Garlic & Anchovies followed by Rhubarb & Custard, a mix of Crème Brûlée & Poached Yorkshire Rhubarb.

T: 01969 652060 yorebridgehouse.co.uk

T: 01969 622206 sandpiperinn.co.uk SPRING 2015 | Dales Life | 129

THE BURGOYNE HOTEL

THE BLACK LION

Overlooking Reeth village green, The Burgoyne Hotel is a luxurious home-from-home set in an elegant Georgian mansion. It has eight spacious and beautifully appointed rooms — the panoramic views from some of them have to be seen to be believed. There’s an emphasis on friendly service and fine food, with generous breakfasts and a fourcourse dinner menu focusing on fresh local produce sourced from the Dales and the Yorkshire coast.

Now under new ownership, The Black Lion is a friendly bar and bistro on Thirsk’s cobbled marketplace. It offers exciting and varied lunch and dinner menus based around seasonal, locally sourced ingredients, including fresh fish from Hodgsons of Hartlepool, prime meats from R & J Butchers and delicious Brymor ice cream. With excellent service, a well stocked bar and a wide ranging wine list from Yorkshire Vintners, it’s a great choice for a luscious lunch or memorable evening meal.

T: 01748 884292 theburgoyne.co.uk

THE QUEEN’S HEAD The Queen’s Head is a charming, characteristic country inn dating from the 1700s, set in the attractive village of Finghall, near Leyburn. It offers comfortable modern accommodation and a traditional, cosy bar. Owner and head chef Ian Vipond has devised a fresh, new menu for the restaurant, based around tasty local and seasonal produce. Traditional bar snacks are also available. With original oak beams and a dining room that looks out over the woods, The Queen’s Head combines great food with a genuinely warm welcome.

T: 01677 450259 queensfinghall.co.uk

THE FREEMASONS ARMS The recently refurbished Freemasons Arms at Nosterfield is set to remain very much a charming, characteristic country inn, offering a traditional, cosy bar and restaurant. With an innovative head chef and exciting new menus based around fresh local produce, there’s something here to please everyone. Diners can choose from pub classics with a twist, daily specials and Chef’s own signature dishes, exactingly cooked and served by a friendly front-of-house team.

T: 01677 470548 thefreemasonsarms.co.uk

STONE HOUSE HOTEL Stone House Hotel is an elegant, country residence dating from 1908. It is just a short drive from the bustling market town of Hawes. With its cosy bar, library-cum-billiard room and panelled Oak Room, Stone House makes a great place to relax. Enjoy delicious, locally sourced traditional food from breakfast through to dinner, and choose from an extensive list of fine wines. There are three spacious and romantic four-poster suites, and five groundfloor conservatory bedrooms that open directly onto the lawns, popular with dog owners and guests who aren’t keen on stairs.

T: 01969 667571 stonehousehotel.co.uk

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T: 01845 574302 blacklionthirsk.co.uk

FAIRHURST’S BISTRO Fairhurst’s Bistro is one of the most exciting eating and drinking places to open recently in Wensleydale. Situated in Middleham Key Centre, it has an intimate, relaxed atmosphere and a rustic yet modern interior. It offers a unique interpretation of classic dishes, using local produce where possible, and its themed nights feature cuisines from all over the world. There is private access from the car park, and the bistro is open Thursday–Saturday evenings. Middleham Key Centre, Park Lane, Middleham, DL8 4RA

T: 01969 624668 fairhursts.co.uk

VENNELL’S RESTAURANT Now in its tenth year, Jon Vennell’s cooking continues to impress with many major accolades and awards under his belt. Jon’s wife, Laura, is front of house and has a relaxed, friendly approach which is probably why customers keep coming back to sample the seasonally changing menu. Even Claudia Blake gave a flawless review. Vennell’s holds many events throughout the year. See the website for further details.

T: 01765 689000 vennellsrestaurant.co.uk

THE SADDLE ROOM RESTAURANT New to the Dales is The Saddle Room Restaurant situated in the heart of Coverdale on the Tupgill Park Estate near Leyburn. Grand honest food cooked to perfection using very local suppliers and prepared by our award winning chef Tom Morrell. Accommodation available on the estate whether it be a one night stay or longer in our beautifully appointed cottages. For that special event we can cater up to 350 people on the grounds of Tupgill Park Estate or up to 50 in our function room ‘The Hayloft’. Our wine cellar has been beautifully restored and is the ideal setting for a private dinner.

T: 01969 640596 thesaddleroom.co.uk

Eccles Heddon LLP Solicitors

For your legal ease For help and legal advice call Bedale 01677 422422 Ripon 01765 601717 Thirsk 01845 522324 www.eccles-heddon.co.uk

Family Law (Divorce, Family & Children) Property Law (Residential & Commercial) Business Advice Employment Law Wills, Probate and Family Trusts Estate Planning Lasting Powers of Attorney Advising the Elderly Farming & Agriculture Dispute Resolution

FAMILY LAW CLINIC We also run a family law clinic once a week at our Bedale and Ripon offices. Please telephone Jane Midgley at Bedale or Liz Kidd at Ripon to book a FREE 30-minute consultation. SPRING 2015 | Dales Life | 131

VISIT OUR SHOWROOM HOLME DESIGN LIMITED, UNIT 1, THE CRAFT YARD, THE STATION, BEDALE, NORTH YORKSHIRE DL8 1AW CALL 01677 424669 FOR MORE INFORMATION OR TO ARRANGE A FREE DESIGN CONSULTATION WWW.HOLMEDESIGN.COM