Dales Life Spring 2021 by Dales Life

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HOME & GARDEN | LIFESTYLE | WILDLIFE | FOOD & DRINK

YORKSHIRE’S FAVOURITE FREE MAGAZINE SPRING 2021

The Joys of Spring Time for Tea Rustle up the ultimate afternoon treat Mouseman Magic The genius of Robert Thompson Cracking Combos Colours to make your borders sing

Suppliers of beautiful kitchens, bathrooms & bedrooms 2

| SPRING 2021 | Dales Life

County Kitchens (Leyburn) Ltd

yorkshire-kitchens.co.uk

Showroom: Belle Vue Offices, Market Place, Leyburn, North Yorkshire DL8 5AW Telephone: 01969 624274 Open: Monday to Friday 9am-5pm, Saturday 10am-1pm Please ask for our complimentary brochure. Dales Life | SPRING 2021 |

| SPRING 2021 | Dales Life

Editor’s Letter SUPPORTING THE DALES

Now, more than ever, our local businesses desperately need our support. Many are struggling after a year of on-and-off closures, along with the expense and upheaval of investing in the PPE and distancing measures needed to keep customers and staff safe. Our hardworking independent retailers, artisan makers and innovative service providers are the lifeblood of our communities. Without pubs, restaurants, galleries and specialist shops the Dales would be far poorer – in more senses than one. These businesses are a key part of what makes our beautiful corner of the country unique. They’re also a vital source of employment for local people. And it’s up to us to ensure they survive. From fine foods to floristry, homewares to healthcare, beauty treatments to bespoke furniture, virtually everything you could conceivably need is available locally – as you’ll see if you leaf through the advertisements in this magazine.

BOUNCING BACK

So as shops and services begin to re-open or scale up operations, let’s do all we can to keep our local entrepreneurs afloat. And there are plenty of ways you can help. Many restaurants and pubs have invested in comfortable outdoor eating areas, so book a table and enjoy dining out. Local caterers have expanded their ranges of food-to-go, so book yourself a takeaway or two every week. Plenty of other Dales retailers have introduced online ordering and click-and-collect services, and many offer free or low-cost delivery. Give them your custom instead of spending with the online giants who put nothing back into the community. And if you find local products and services that you like, give the businesses in question a boost by telling your friends and sharing your enthusiasm on social media. Hopefully by the time our Summer issue comes out the future will be looking rosier for everyone. Until then, stay safe… and spend local! Sue Gillman Editor

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Contents Spring 2021

9 LIFE STYLE

Inspiring ideas for your home and garden.

18 A MATCH MADE IN HEAVEN

Maroons and lime greens make a captivating combination, says Adam Appleyard.

27 TULIP FEVER

RHS Harlow Carr is bursting with gorgeous blooms.

31 GARDEN NOTES

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

36 A DAY IN THE LIFE

We meet artisan florist Amy Fairburn of Rosemary and Twine, Leyburn.

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42 SPRING INTO ACTION

The Dales landscape is bursting with life and vibrant spring colour.

51 THE DISCERNING DINER

Claudia Blake tries the takeaway menu at the Fox Hall Inn, Richmond.

57 FOOD NOTES

Food news, events and fabulous local produce.

62 CRACKING CAKES

Indulgent recipes to showcase your home-grown garden goodies.

70 TIME FOR TEA

Stunning recipes for the ultimate afternoon tea, from master patissier Will Torrent.

78 COME FOR DINNER

Top chef Theo Randall shows you how to make his favourite dishes at home.

86 SWEET TREATS

Italian desserts are something special. These impressive recipes taste as good as they look.

94 DALES DIARY

A guide to local events compiled by Alison Farrell.

104 COLLECTED WORKS

Brian Pike reports on Robert ‘Mouseman’ Thompson.

108 ALTERNATIVE ENERGY

We meet Lulu Ferrand, founder of Tanfield Wellness.

113 TAKING GOOD CARE

Franklyn Care is at the forefront of a revolution in attitudes towards dementia.

116 DALES LIFE LOVES

A collection of gorgeous goodies for the new season.

127 TO DINE FOR

Great places to eat and stay in the Dales.

COVER IMAGE Gap Gardens

Dales Life 90 Tadcaster Road, York YO24 1LT t. 01904 629295, m. 07970 739119 e. sue@daleslife.com www.daleslife.com

27 EDITOR Sue Gillman DEPUTY EDITOR Brian Pike PRODUCTION Claudia Blake ADVERTISING Sue Gillman ART EDITOR Stefan Suchomski PROOF READER Alison Farrell PROPRIETOR Sue Gillman CONTRIBUTORS Adam Appleyard, Claudia Blake, Claire Hurst, Brian Pike, Theo Randall, Will Torrent.

Opinions or statements expressed in this magazine are those of the individual and not necessarily those of Dales Life

Dales Life | SPRING 2021 |

DOVETAIL INTERIORS • FURNITURE • HOME ACCESSORIES • GIFTS •

17 MARKET PLACE, BEDALE, DL8 1ED 01677 426464 • dovetailinteriors.co.uk 8

| SPRING 2021 | Dales Life

lifestyle

inspiring ideas for your home and garden

4 1. Luxurious embroidered fabric by Colefax and Fowler, milnersofleyburn.co.uk 2. Small Wobster table lamp by Pooky, pooky.com 3. Colourful Mini Moo mug from a collection by Lucy Pittaway, lucypittaway.co.uk 4. Dix Blue, a warm relaxed blue with a hint of green by Farrow and Ball, thirskdecoratingcentre.co.uk 5. Havana console table, from a range at Russell Interiors, Leyburn, russellhomeinteriors.co.uk 6. Dip-dye teal and gold vase on stand, audenza.com Dales Life | SPRING 2021 |

ROSEMARY & TWINE Artisan florist in Leyburn

Luxury flowers, plants and carefully selected eclectic gifts and homeware. Eco florist, cellophane-free, proud to support local British flower growers. Inspired by the field and hedgerows.

Rosemary and Twine Newstead’s, High Street, Leyburn, DL8 5AQ Telephone 01969 368006

B e a r C o t tag e Rustic Country Style Design

Curtains & Blinds, Fabric, Furniture, New Interiors and Gifts The Cattle Market, Market Place, Hawes, DL8 3RD Tel 01969 666077

www.bearcottageinteriors.co.uk

| SPRING 2021 | Dales Life

lifestyle

inspiring ideas for your home and garden

2 1 3

1. Herb ceramic jugs from a new collection by Gisela Graham, Mainsgill Farm Shop, Richmond, 01325 718860

2. Foscot fire pit available in different sizes, Dovetail Interiors, Bedale, 01677 426464 3. Heritage Edwardian cylinder garden pot, Braithwaites Garden Centre, Bedale, 01677 422861 4. Galvanised metal duck watering can, shop.rhs.org.uk 5. Hand fork by Burgon and Ball from the National Trust Collection, nationaltrust.org.uk 6. Lavender ceramic mini honey pot by Gisela Graham, Mainsgill Farm Shop, Richmond, 01325 718860 Dales Life | SPRING 2021 |

Escape the ordinary at Russell Home Interiors

Nestled in the heart of the Yorkshire Dales lies Russell Home Interiors and Gifts. We focus on stylish and affordable furniture for your home and unique gifts for friends and family. We are passionate about local handmade products and work with many designers to offer you a wide variety of ideas for your home. We offer a variety of services including bespoke kitchen splashbacks, interior design and furniture made to order.

1 5 M A R K E T P L AC E , L E Y BU R N, N O RT H YO R K S H I R E D L 8 5 B G 01969 629305 www.russellhomeinteriors.co.uk facebook.com/RussellHomeinteriorsandGifts 12

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lifestyle

inspiring ideas for your home and garden 1 2

5 1. Charming collection of homeware from the new Home Grown collection by Sophie Allport, Dovetail Interiors, Bedale, 01677 426464 2. Pair of hare coasters by Kate of Kensington, shop.rhs.org.uk 3. Straw Burlap hen by Gisela Graham, giselagraham.co.uk

4. Set of four egg cup buckets by The National Trust, shop.nationaltrust.org.uk 5. Rabbit and cabbage cotton apron, annabeljames.co.uk 6. Hedgehog butter dish by English Tableware Company, Mainsgill Farm Shop, Richmond, 01325 718860 Dales Life | SPRING 2021 |

ENHANCING YOUR WARDROBE WITH UNIQUE HANDMADE LUXURY PRODUCTS 100% SILK LUXURY SILK TIES LUXURY SILK SCARVES

bernieandblue.co.uk

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

FARROW & BALL MIXING MACHINE NOW IN-STORE Thirsk Decorating Centre

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

| SPRING 2021 | Dales Life

LIFE STYLE

homes and interiors

Sanderson’s opulent new Caspian wallpaper collection is inspired by the colours, chintzes, Indo-Persian and Ottoman designs of the historic Silk Road trading route. Explore the range at Milners of Leyburn, milnersofleyburn.co.uk Dales Life | SPRING 2021 |

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

ORIGINAL PAINTINGS AND COMMISSIONS UNDERTAKEN

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

| SPRING 2021 | Dales Life

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

INSPIRED BY THE DALES MADE IN YORKSHIRE

BENceramics ARNUP

PYRAMID GALLERY ROLLING AGAIN CERAMICS GLASS JEWELLERY PAINTINGS Ceramic Rolling Hare by Gin Durham

01904 641187

www.pyramidgallery.com

WINNER 2019/20

AS SEEN ON

NEW BUSINESS 2018

FINALIST

SHOP ONLINE www.staceymoore.co.uk | PHONE 01969 667146 VISIT OUR TWO GALLERIES HAWES MARKET PLACE DL8 3QX RICHMOND 18 MARKET PLACE DL10 4PX @STACEYMOOREART Dales Life | SPRING 2021 |

A match made in Heaven

THIS PAGE Helleborus foetidus - stinking hellebore. OPPOSITE Spring floral arrangement with Fritillaria persica, Helleborus and Viburnum opulus. 18

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Dales Life | SPRING 2021 |

Maroons and lime greens make a captivating combination, says Adam Appleyard

hether it’s outside in the garden or indoors in a vase, some colour combinations really sing. One of my favourite ways of adding pep to a border is to set deep, smouldering maroons alongside fresh, perky lime greens. It’s a bold, confident, sophisticated pairing. And it’s one that – with a little planning – you can use to enliven your garden right through the year.

PARROT TREASURE A quick and easy way to get your fix of maroons and lime greens early in the year is with a swathe of suitably chosen tulips. In recent years thoughtful gardeners have gravitated away from the glaring scarlet and yellow tulips that populate so many municipal roundabouts, and opted instead for subtler colours and more varied forms. 20 | SPRING 2021 | Dales Life

Tulipa ‘Black Parrot’ is an excellent example. Parrot tulips have wonderfully fringed and ruffled petals, which give them a swaggering air that makes the standard cup-shaped tulip look positively meek. In ‘Black Parrot’ the sense of drama is heightened still further by the dark purple, nearblack colouration of the petals. And what better to set ‘Black Parrot’ off against than the equally distinctive Tulipa ‘Spring Green’? ‘Spring Green’ belongs to the ‘viridiflora’ group of tulips, whose elegant, slightly pointed petals are streaked with bold stripes of vibrant green. In the case of ‘Spring Green’ the green fades gently into a rich, creamy ivory. ‘Black Parrot’ and ‘Spring Green’ are both relatively late-flowering tulips. Plant them together and they should flower simultaneously sometime between late April and the end of May.

HEAVEN SCENT

OPPOSITE: LEFT Tulipa 'Black Parrot' with Cerinthe major 'Purpurascens' - honeywort, and Nigella foliage. RIGHT Tulipa 'Spring Green'. THIS PAGE: TOP Scabiosa atropurpurea pincushion flower. BELOW Nicotiana alata 'Lime Green' - tobacco plant. OVERLEAF: LEFT Alcea Rosa Hollyhock. RIGHT Molucella laevis 'Bells of Ireland'

As spring moves into summer, one good way to mix maroons and limes is to combine the sharp, bright tones of Nicotiana alata ‘Lime Green’ with the deliciously dark-crimson flower heads of Scabiosa atropurpurea ‘Black Knight’. An added bonus of the Nicotiana is the gorgeous perfume that it – like most kinds of tobacco plant – releases in the evenings to lure night-flying moths. Scabiosa atropurpurea, also known as sweet scabious, also has a pleasant fragrance, and it’s always popular with bees and butterflies. Deadhead it regularly or cut it back hard in midsummer and it may well carry on flowering from June right through to September. Both species are annuals, and are easily grown from seed. They enjoy full sun and can happily rub along together in well-drained soil. Even if you choose to grow them apart, they make excellent cut flowers and partner up beautifully in a vase. Dales Life | SPRING 2021 |

IN THE LIMELIGHT

DREAMING SPIRES Alcea rosea ‘Nigra’ (hollyhock) and Molucella laevis (bells of Ireland) are two more plants in the maroon-and-lime arsenal for high summer and beyond – and two highly desirable plants for the flower arranger. Hollyhocks, of course, are available in a wide variety of colours, but the cultivar ‘Nigra’ is remarkable for its tall spikes of stunning maroon flowers. Like all hollyhocks it prefers a sheltered spot in full sun. It will reach a height of around two metres, and even backed up against a fence or a wall may need staking. Molucella also produces showy spires, but of tiny, insignificant flowers surrounded by conspicuous yellow-green bracts. It’s substantially shorter than the hollyhock, but the two plants can be effectively paired by growing hollyhocks at the back of the border with stands of Molucella in a mid-border position in front of them. Molucella is a tender annual but is easy to grow from seed. It doesn’t especially enjoy being transplanted, so either sow in situ or plant out as soon as the danger of frost is past. 22 | SPRING 2021 | Dales Life

As for summer perennials, Rosa ‘Black Beauty’ and Hydrangea paniculata ‘Limelight' make another fabulous combination, both in the vase and in the garden. Rosa ‘Black Beauty’ is a repeat-flowering hybrid tea rose with velvety, dark burgundy petals – in fact it’s one of the darkest roses you can buy. In full sun it forms a narrow bush just over a metre high. Hydrangea paniculata is an altogether heftier shrub, but once again you can ‘stage’ the pairing by growing the smaller plants in front of the larger ones. The lush conical flower heads of ‘Limelight’ are ideal for cut flower displays and can also be dried. Grow Hydrangea paniculata in rich, moist soil in full sun or part shade.

FULL CIRCLE Finally, if you fancy carrying your maroon-and-lime colour scheme on through winter into next spring, hellebores will fit the bill perfectly. You can find several gorgeous deep maroon cultivars of both Helleborus orientalis and Helleborus x hybridus. And when it comes to zesty lime green flowers, you can’t beat either Helleborus foetidus or Helleborus argutifolius, both of which have appealingly crisp, shapely evergreen foliage. Group your hellebores in rich soil in part shade to cheer up the short, dark days with a splendid blast of eye-popping colour. THIS PAGE: LEFT Rosa 'Black Beauty'. RIGHT Hydrangea paniculata 'Limelight'.

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Unit 1 Concept Park, Thirsk Ind. Est. Thirsk, N. Yorkshire YO7 3NH 01845 523562 grovehouseinteriors.co.uk Dales Life | SPRING 2021 |

Trees are one of our best hopes for a better future

Trees are vital. For people, for wildlife and in the fight against climate change. Donate £10 to YDMT and help us plant 100,000 more trees.

together-for-trees.org

Charity no. 1061687

Come visit our award winning park in 2021

now o over pen t sum he mer

45 acres of stunningly beautiful woodland garden inspired by the Himalayas.

Open from 2 April to 31 October, Tuesday to Sunday & Bank Holidays 10am - 4pm

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DOGS WELCOME ON LEADS

The Hutts, Grewelthorpe, Ripon HG4 3DA | T: 01765 658009 24

| SPRING 2021 | Dales Life

TEA ROOM, PLANT SALES, INFORMATION CENTRE AND CHILDRENS PLAYGROUND

RHS Registered Charity No. 222879/SC038262

See dazzling displays of vibrantly coloured tulips. Visit your local RHS Garden now. Book online: rhs.org.uk/bookharlowcarr Members go free Your visit supports our work as a charity

to n i Step

! g n i Spr

Historic House - Gardens - Tea Room Reopening once lockdown allows Open 10am - 5pm 6 days a week (closed on Thursdays) www.kiplinhall.co.uk Near Scorton, Richmond, North Yorkshire, DL10 6AT 017848 818 178 info@kiplinhall.co.uk

Registered Charity 1155907 (Opening times correct at time of printing but are subject to change)

Dales Life | SPRING 2021 |

Collingwood

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

26 | SPRING 2021 | Dales Life

tulip fever RHS Harlow Carr is bursting with gorgeous blooms

RHS Harlow Carr is famed for its spectacular displays of bulbs in spring, and tulips are a favourite through April and into May. Varying in shape, size and colour from delicate pastel tones to deepest velvety black, they put on a dazzling show.

THE TULIP has always been a sought-after

and cherished bulb. First cultivated in the Ottoman Empire (present-day Turkey), tulips were introduced to Holland in the 17th century during the Dutch ‘Golden Age’. Tulip bulbs would trade for hundreds of times the average worker’s annual wage during this extraordinary period of ‘Tulip Fever’, before the market crashed, and prices fell to nothing. Tulips enjoy free-draining soil in full sun. At Harlow Carr they grow successfully in impressive container displays where the required conditions are easily achieved with a mix of John Innes Number 2 and multipurpose compost. Horticultural grit can be added to loosen the mix, particularly if growing species tulips. Due to the heavy, wet conditions in the garden at Harlow Carr, tulips in the field benefit from extra soil preparation to lighten the soil.

The Harlow Carr Alpine House plays host to a small collection of species tulips. Species tulips are tulips that naturally occur in the wild. They tend to be smaller but far better at repeat flowering than cultivated tulips. They love a well-drained medium to grow in, so use at least a 50:50 grit-to-compost mix in deep terracotta pots.

Dales Life | SPRING 2021 |

CURATOR’S CHOICE Paul Cook is curator of RHS Garden Harlow Carr, responsible for managing and developing the garden’s plant collections. Here are five of his favourite tulips. ‘BALLERINA’ A burnt orange, lily-flowered tulip with dainty, fluted tangerine petals and a honey scent. This is a good choice for domestic gardens and clay soils. ‘Ballerina’ has survived three winters in the ground in Harlow Carr’s scented garden – pretty good going for a tulip! ‘DON QUICHOTTE’ A classic Triumph-group tulip with strong, dark pink blooms. Looks stunning with the inky black of ‘Paul Scherer’ in a container display. ‘PRINSES IRENE’ A small, delicate, cup-shaped, soft-orange single early tulip with an unusual purple flame decoration on the tepals. Teamed with the darker orange ‘Hermitage’ and the bright yellow ‘Prinses Margriet’ – both of which share the purple tepals – it’s simply gorgeous. ‘PURISSIMA’ One of the earliest of the tulips, this Fosterianagroup tulip is pure white. It’s short (40cm) in comparison to the others mentioned, but for successional planting it’s a great choice to kick-start a display. ‘WEST POINT’ A zingy citrus-yellow, lily-flowered, fluted tulip. Stately and very upright, it generated a chorus of ‘oohs and aahs’ from visitors when we planted it en masse in our front-of-house containers together with tulip ‘Spring Green’.

28 | SPRING 2021 | Dales Life

Plan now for brilliant bulbs Bulbs are some of the easiest and most rewarding plants to grow, with options to suit both flower beds and containers. There are even some that will naturalise through grass. Right now, with bulbs in full bloom, may seem a strange time to start thinking about next year’s plans. But take the time to look around you – enjoy all the beautiful colours and scents – and you’ll find plenty of inspiration to help you decide how you want your own garden to look this time next year. Harlow Carr’s Plant Centre will be stocked with a good range of potted tulips in May, so visitors can take a little piece of Harlow Carr home with them – or pre-order bulbs and plant them in autumn for a striking display next spring. rhs.org.uk/gardens/harlow-carr PREVIOUS PAGE: TOP LEFT Ballerina. TOP CENTRE Purissima. TOP RIGHT Prinses Irene. BOTTOM Tulip border in Harlow Carr. THIS PAGE: LEFT West Point. RIGHT Don Quichotte (behind) Arabian Mystery (front).

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At Lifetime we offer a bespoke colour service to all of our products. Choose from a Farrow & Ball or Fired Earth colour chart. Or bring us a colour and we will match it. All the benefits of maintenance free uPVC windows and doors while retaining the charm and character of your home. Talk to the experts – we can bring your ideas to life. We offer a no obligation design and quotation service, so contact us today and tell us about your plans – we’ll be delighted to hear from you.

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ENTRANCE

Spring is the perfect time to redecorate and make a great first impression. A bright new front door will also bring your garden to life.

We stock the Dulux 'Tailor Made’ collection, which means we can mix more than 1,200 different colours in interior paint, exterior paint or masonry paint – whatever your project requires. Finishes available include flat matt, matt, soft sheen, silk, eggshell, satinwood and gloss. Time to get creative!

SANDERSON & CO INTERIOR DECORATING SUPPLIERS 30 | SPRING 2021 | Dales Life

High Street, Leyburn • Tel: 01969 623143

GARDEN NOTES Seasonal Sensation Lilac

PRECIOUS METAL

There’s more to a great garden than just the plants, and it’s amazing how one or two items of well-designed ironwork – whether it be gates, railings, fencing, garden furniture or perhaps a piece of sculpture – can completely transform a space. West Tanfield blacksmith Adam Crane works with both traditional and state-of-theart techniques to produce beautiful bespoke metalwork. Whether you’re looking for innovative contemporary design or authentic period elegance, his painstaking creations can bring something genuinely unique to your garden or yard. To see a selection of examples of Adam’s work, visit adamcrane.co.uk

A Touch of Glass If you want to up your gardening game, a greenhouse is an absolute must. By starting off your seeds under cover in spring you’ll get a head start of several weeks, extending your growing season and ensuring a bountiful supply of veg and bedding plants later in the year. Off-the-peg greenhouses simply won’t suit everyone, especially if you have an awkward spot to fill. That’s where Wensleydalebased Castle Timber Buildings can help. Their team of experienced joiners can work with you to design a greenhouse that makes the best possible use of your site and matches the style of your garden perfectly. To find out more visit castletimberbuildings.com

With their stunning flower heads and intoxicating fragrance, lilacs (Syringa vulgaris) are one of the highlights of late spring and early summer – and they’re as popular with bees and butterflies as they are with us humans. Lilacs are available in a wide range of different colours, from snow white and cream through perky pinks to deep, dark maroon. You can find a good selection at Braithwaites in Leeming Bar (braithwaitesnursery.co.uk). Lilacs do best in full sun on fertile, alkaline-to-neutral soil. Left to their own devices they can easily turn from pretty shrubs into sprawling small trees, so once plants are established prune them regularly to prevent them becoming leggy.

Topical Tip: As soon your hostas start to send up shoots you can think about dividing them to increase your stock. Use a hacksaw or spade to divide tough clumps.

Proper Lopper

Whatever the time of year, there’s always something that needs to be pruned – and often a pair of secateurs simply isn’t powerful enough for the job. This Sophie Conran garden lopper from Burgon & Ball (burgonandball.com) has a bypass action that will produce the kind of clean, neat cut that won’t leave your plants damaged and prone to infection. The drop-forged blade can stand up to repeated heavy use and still stay sharp. The ash handles, with their elegantly contoured grips, are long enough to give a good reach whilst still being comfortable to use. Just the kind of tool you need for thinning and tidying earlyflowering shrubs! Dales Life | SPRING 2021 |

GARDEN NOTES Peony Power Peonies are every bit as spectacular as roses, but burst onto the garden scene a good deal earlier in the year, at a time when big, bold blooms are a rarity in the borders. The show starts in advance of the flowers, with a profusion of eyecatching new leaves flushed with rich, reddish tones. The exuberant flowers that follow can be white, yellow, pink or crimson according to which cultivar you choose – you’ll find an excellent selection at Ravensworth Nurseries near Richmond (ravensworthnurseries.com). Peonies like fertile soil in a sunny, well-drained spot. They’re not keen on being transplanted, so choose your site with care. Once established, though, they’ll brighten your garden for many springs to come, needing little or no maintenance.

BBQ Brilliance

The warm weather and the prospect of eating outdoors may be turning your thoughts towards buying a barbecue, but it pays to do your research before investing. If only the best will do, a Primo ceramic grill could be what you’re looking for. Primo grills offer outdoor chefs the precise temperature control you would expect from a gas grill, but without sacrificing the fabulous wood-fire flavour that makes barbecued food so special. With the ability to grill and roast simultaneously – and to smoke meats and bake pizzas – one of these low-maintenance, self-cleaning grills could totally transform your outdoor entertaining. Primo ceramic grills are available from A Bigger Splash (a-biggersplash.co.uk) in Brompton-on-Swale.

GO BUY THE BOOK

SWEET SUCCESS

Sweetcorn tastes best when cooked within minutes of harvesting, so for the ultimate sweetcorn experience you’ll need to grow your own. Whilst sweetcorn prefers long, hot summers, modern cultivars make it possible to grow it successfully even in damp, dull summers like last year’s. And now’s the time to start. Sow seeds indoors in small pots on a sunny windowsill in a warm room. Ideally they’ll need an ambient temperature of around 20ºC to germinate. When all danger of frost has passed, plant your seedlings in a grid formation, spacing them about 50cm apart – sweetcorn is wind pollinated, so the plants need to be in close proximity to set seed. Water and mulch regularly throughout the growing season. 32

| SPRING 2021 | Dales Life

At the start of the gardening season it’s good to have a clear plan in mind to ensure that you have colour and cheer – and a plentiful supply of flowers for cutting – in your borders all year round. Sarah Raven’s A Year Full of Flowers: Gardening for all Seasons (Bloomsbury, hardback, £25) walks you through the gardening year month by month, explaining when each kind of plant will be in its prime and what jobs you need to do to keep your flower garden running like clockwork. With its combination of attractive illustrations and practical tips it’s an excellent source of inspiration for anyone keen to have a ready supply of fresh flowers, week in, week out.

ADAM CRANE BLACKSMITH Traditional blacksmith in the heart of North Yorkshire From gates and railings to stairs, furniture and sculpture – we can create beautiful bespoke metalwork to enhance your home or business. Are you planning a period restoration project? Or are you in search of stunning contemporary steelwork? Either way, we can help. We’ll combine traditional craftsmanship with cutting-edge techniques and innovative design to bring your ideas to life. Take a look at our website for examples of our work, or call us today to discuss your requirements.

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

ADAM CRANE BLACKSMITH Dales Life | SPRING 2021 |

BRAITHWAITES GARDEN CENTRE AND FLORIST

As the weather warms up we will have a huge range of home grown, colourful summer bedding. All of your traditional garden favourites will be available and also lots of new and exciting varieties to try out! We have a beautiful selection of trees, shrubs, alpines, herbaceous plants, fruit trees and much, much more. We have been growing the plants for North Yorkshire’s gardens for over 125 years - call in and see what we have for you. Our florist can provide hand-tied designs, bouquets and arrangements for any occasion. 34

| SPRING 2021 | Dales Life

01677 422861 www.braithwaitesnursery.co.uk enquiries@braithwaitesnursery.co.uk Visit us: we’re in Leeming Bar just beside the A1

W Braithwaite & Sons, Floral Nurseries, Leeming Bar, Northallerton, North Yorkshire DL7 9BG

The finest bespoke timber buildings are Castles At Castle Timber Buildings we make an incredible range of buildings including sheds, stable blocks, garages, garden rooms and summerhouses. All our designs are fully bespoke and made in the highest quality timber by our talented craftsmen here in Yorkshire.

If you can dream it we can make it

Castle Timber Buildings, Swan Farm, Redmire, Leyburn DL84HA • 01969 625647

The home of the Watch ‘em Grow range of starter plants, seedlings and plugs

Hanging Baskets, Planted Arrangements, Trees and Shrubs Like our Facebook page to keep up with offers and events Open Monday to Saturday 8am-4.30pm, Sunday 10am-4pm Ravensworth, Richmond, North Yorkshire DL11 7HA info@ravensworthnurseries.com | Fax: 01325 718953 | Tel: 01325 718370 Dales Life | SPRING 2021 |

A DAY IN THE LIFE

The florist Amy Fairburn of Rosemary and Twine in Leyburn Photography by Claire Hirst 36

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Dales Life | SPRING 2021 |

How did you become a florist? I have always loved flowers. My grandma was a keen botanist and used to take me on wildflower walks in the Dales and on trips to country house gardens. I took a course in floristry at Askham Bryan College and I have been working from home as a wedding florist for 12 years – in fact I’m the recommended florist at Bolton Castle. During Covid, of course, events were cancelled and I had nothing to do, so I started selling bouquets from home. They were very well received, so I decided to take the plunge and open Rosemary and Twine last autumn.

Where do you get your flowers? We shop online from specialist wholesalers, using British growers wherever possible and ordering little and often so that our stock is always fresh. A lot of what we buy from local growers comes as ‘mixed buckets’ – they send whatever happens to be at its best on that particular day. Not knowing in advance what we’re going to get makes receiving deliveries quite exciting, and it also encourages us to be creative! 38

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I also love foraging for flowers and foliage. I’m a country girl and I live on a farm, so we’re lucky enough to have our own woods and hedgerows. I use tree ivy all year round, and of course at this time of year there’s lots of wonderful blossom.

What happens once the flowers have arrived? A lot of the work we do – and which is where the skill and expertise of floristry lies – involves the careful ‘conditioning’ of every stem. Leaves need to be removed, and certain stems need to be prepared in certain ways. When you train as a florist you need to learn the stem structure, vase life and correct conditioning techniques for hundreds of different flowers. Woody stems such as lilac, for example, need to be cut at a certain angle and split down the middle, whereas hyacinths you don’t cut – you leave the bulb on. With roses we have to carefully strip off all the thorns, a time-consuming job that no-one likes. Red roses are especially thorny, but well worth the effort in the case of a variety such as ‘Naomi’, with its velvety petals and delicate scent.

“I love making deliveries and seeing people’s surprise and delight at receiving a beautiful bouquet” Dales Life | SPRING 2021 |

How would you describe your floristry style? We’re happy to work in any style, but we prefer a relaxed, natural look that lets the flowers be themselves. If the flowers lend themselves to being wild and whimsical then that’s the look we’ll aim for. When you order from us you know you’re not going to get a bouquet of run-of-the-mill things like chrysanthemums, carnations, gerbera and gypsophila. We like to use quality flowers for a high-end, luxurious result. The premium flowers we use may not necessarily last as long as the cheaper florists’ favourites, but flowers such as clematis and ranunculus are so beautiful that it’s worth sacrificing a few days of vase life. The best things in nature are fleeting!

When it comes to making up your bouquets and arrangements, we gather you’re very eco-conscious. We’re very proud to be a cellophane-free florist. When you look into it, even supposedly biodegradable cellophane doesn’t always live up to the claims sometimes made for it. Floral foam is something else we avoid wherever possible, because even ‘biodegradable’ floral foam turns out not to break down completely. So instead of preparing bouquets in ‘aqua packs’ we use glass jars – jam jars, coffee jars and so on – that people kindly save for us. And rather than using floral foam we’ve gone back to materials that florists used before floral foam became popular, such as moss and chicken wire. 40 | SPRING 2021 | Dales Life

Another way we reduce waste is by drying flowers. We’re experimenting all the time – any stems that are left over we’ll hang upside-down and see whether drying works for them or not!

What are the downsides of the job? Floristry isn’t nearly as glamorous as everybody seems to think. For one thing it’s quite physically demanding. You find yourself standing and working in the cold for long periods; before Valentine’s Day or Mother’s Day you can be on your feet for 16 hours non-stop. Warm days are also a problem. Working on a marquee wedding with flowers that don’t like the heat can be really stressful. The seethrough marquees that are increasingly popular nowadays can be just like giant greenhouses!

And what are your favourite moments? I love making deliveries and seeing people’s surprise and delight at receiving a beautiful bouquet. Delivering on this last Mother’s Day was particularly lovely – all very emotional, thanks to the tough year we’ve had to put up with!

What are your plans for the future? In the long term I’m planning to grow my own flowers. Unfortunately we live in a very windy spot – perhaps we should start planting some windbreaks! For more information about Rosemary and Twine visit rosemaryandtwineflowers.co.uk or call 01969 368006.

Dining Alfresco A FIVE STAR EXPERIENCE

STUNNING TERRACES | DELICIOUS DINING | BREATHTAKING VIEWS

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

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Spring into Action The Dales landscape is bursting with life and vibrant spring colour

White-throated dipper perched on driftwood. Simon Roy

Adult harvest mouse climbing down a reed stem to drink. Richard Bowler

Hare among red campion in a meadow. David Tipling

Dales Life | SPRING 2021 |

Young fawn at Hornby deer park. Rachel Stirr

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Short-eared owl sheltering from the wind. Rachel Stirr

Common brimstone butterfly on lavender. Hans Chr

Flower meadow under a vivid blue sky. Tom Collier

Dales Life | SPRING 2021 |

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Mute swan with newly-hatched cygnets. Ernie Janes

Tawny mining bee resting on a blue grape hyacinth. Sue Kennedy

Red squirrel among spring flowers. Natureimmortal

Dales Life | SPRING 2021 |

Wild primroses in Freeholders Wood, North Yorkshire. Tony Mills

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Baby badger cub in a bluebell wood, North Yorkshire. Annette L. Pyrah

Curlew soaking up the spring sun in the Yorkshire Dales. Rachel Stirr

Adult stoat nestling in forget-me-nots, Mount Grace Priory, North Yorkshire. Andrew Marshall

Dales Life | SPRING 2021 |

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

There’s always a warm welcome awaiting you at The White Bear High quality food, cooked to perfection using fresh local, free range produce. New spring and summer menus • Excellent selection of wines, craft beer and ales. Lovely beer garden • 14 beautiful bedrooms. The White Bear Country Inn Wellgarth, Masham,North Yorkshire HG4 4EN • 01765 689319 • sue@whitebearmasham.co.uk

Overlooking the brewery town of Masham, e Black Swan provides the perfect setting for that special occasion. • Food prepared from the finest local produce • Far-reaching views from the beer garden • Private dining room • 14 en-suite rooms • Log fires • eakston’s and Black Sheep Ales

The Black Swan Inn, Fearby, Near Masham HG4 4NF 01765 689477 blackswan-masham.co.uk See website for more details. Booking essential. 50 | SPRING 2021 | Dales Life

DINER THE

DISCERNING

Claudia Blake has a takeaway Sunday lunch from the Fox Hall Inn at East Layton

Dales Life | SPRING 2021 |

n those far-off, golden days before Covid we dined at the Fox Hall Inn and were impressed by their flavoursome, attractively presented grub. Since lockdown, like many hard-pressed Dales eateries, they’ve been offering takeaways. So we decided to order a Sunday lunch to find out how their food has fared in this new era of click-and-collect. The online ordering system was simple and efficient, although if there’s a way to look through the takeaway menu before reserving a time slot we didn’t find it. There was a choice of three starters and – if memory serves – four mains and two desserts. For our starters we ordered a sausage roll and a Scotch egg. Not very adventurous options, you might suppose, but both proved to be excellent. I’ve never been a particular fan of sausage rolls, but this was one of the finest I’ve had – a big, bold package of light, flaky pastry, cram-packed with tasty sausage meat. The Scotch egg too was eminently satisfactory: crisp on the outside, just the right amount of coating, and a perfectly cooked egg within. Both were served with a delightfully gloopy, sharpsweet, cinnamon-infused apple sauce. For mains we chose a half roast chicken and – just to see whether vegetarians were getting a good deal – a nut roast. They came accompanied by meat and veg gravies respectively, along with some lovely, light, fluffy Yorkshire puds and a mountain of side vegetables: roast potatoes, broccoli, leeks, zingy red cabbage and a slab of addictive cauliflower cheese.

SUNDAE SPECIAL The half chicken proved to be half of a surprisingly generously proportioned bird, in fact the breast alone would probably have been quite sufficient for me. It was nicely cooked – super succulent and falling off the bone. The luscious, rich, glossy gravy that came with it was splendid. I might well order the whole meal over again just for that gravy. Possibly because I’m not a vegetarian, the nut roast didn’t kindle quite the same outpouring of joy, but it was a perfectly respectable slice of meat-free nosh nonetheless. A decent amount of texture, chestnutty sweetness and lashings of meat-free gravy – job done! 52 | SPRING 2021 | Dales Life

We rounded off our meal with two delightful desserts: flourless chocolate-and-almond brownie sundae with salted caramel and honeycomb, and rhubarb-and-custard Eton mess. It’s not easy making a dessert in a foil dish look attractive, but the folk at Fox Hall had pulled it off in both instances. The sundae combined a whole range of different textures from crunchy to melting, and the brownie component of it packed a super-rich chocolatey punch. The Eton mess was luxuriously creamy, studded with admirably light little meringues and vibrant with gloriously pink sticks of rhubarb that balanced the sweetness perfectly. Given that we had imagined we were too full to manage desserts at all, this was an uplifting conclusion to a very satisfactory meal. A big thumbs-up to the Fox Hall Inn – you’re ticking all the boxes and we’ll definitely be back soon. For more information about the Fox Hall Inn visit foxhallinn.co.uk or call 01325 718303.

WHAT TO EXPECT Generous quantities of tasty food, cooked with flair.

PRACTICALITIES Order online and collect from the bar at your chosen time slot. Reheat starters and mains once you’re home. Kids’ portions available.

PRESENTATION Everything except gravies and sauces comes in neatly labelled aluminium foil trays.

THE BOTTOM LINE Three courses each for two people cost us just under £40.

HELPING HAND Staff will help you carry your packages to the car if required.

LOOK OUT! You can enjoy spacious views across Holmedale from the car park.

SHOWROOMS NOW OPEN Unit 7 Badger Court, Harmby Road, Leyburn DL8 5BF | 01969 625111 Unit 1-2 Brompton Business Park, Station Road, Brompton on Swale DL10 7SN | 01748 835111 www.hudspethflooring.co.uk | sales@hudspethflooring.co.uk We offer a free measuring service

Dales Life | SPRING 2021 |

BAR

•

R E S TAU R A N T

•

WEDDINGS

•

AC C OM MODAT ION

Tupgill Estate, situated in the heart of the Yorkshire Dales with 513 acres of glorious Yorkshire countryside, is home to The Saddle Room restaurant. At The Saddle Room we believe passionately about sourcing our ingredients from really local suppliers and wherever possible within a 10-mile radius of the restaurant. The Saddle Room also has 5★ rated Accommodtion with Cottages and Bed and Breakfast rooms creating the perfect place to relax and unwind.

Grand honest food cooked to perfection

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

THE WENSLEYDALE HOTEL AND TACK ROOM RESTAURANT • Family owned and run hotel with outdoor terrace • Book direct for the best rates • Newly refurbished bedrooms • Family bedrooms • Dogs welcome • Open for Breakfast, Lunch, Cream Tea and Dinner • Home-cured charcuterie • Micro-bakery and pastries • Artisan food and pan-European cuisine • Private dining room Market Place, Middleham, Near Leyburn, DL8 4PE www.thewensleydalehotel.com • 01969 622093 54

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StoneHouse HouseHotel Hotel Stone E A ET A T

S T SATYA Y

C ECLEELBERBARTAET E

Open 17th May for: Coffee & Fresh Baking • Delicious Lunches Sumptuous Dinners • Relaxing Breaks

Stone House Hotel Sedbusk, near Hawes, Wensleydale DL8 3PT 01969 667571 • www.stonehousehotel.co.uk

Dales Life | SPRING 2021 |

Farmers & Butchers

Food Hall

Tearoom

Gift Hall & Country Clothing

A ‘real’ farmshop offering a shop floor to our working livestock farm All our beef, pork and lamb is born, reared and raised in Yorkshire

All areas of our food hall, gift hall and tearoom are open

Our new extension is now open Further retail area to house our home produced foods, fine foods & drink, giftware & clothing plus much more.

01325 718860 Sunday 9am-5pm

www.mainsgillfarm.co.uk

Monday-Friday 9am-5pm

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Saturday 8:30am-5pm

DL11 7PN

4 miles west of Scotch Corner

FOOD NOTES TAKE THE CAKE

If you’re looking for a tempting teatime treat to take home, you’ll love browsing the new cake counter in the recently extended Food Hall at Mainsgill Farm Shop near Scotch Corner (mainsgillfarm. co.uk). The tearoom at Mainsgill has always had a loyal following, and surveying the goodies on offer it’s easy to see why. The mouthwatering cream cakes, strawberry tarts, Victoria sponges, choux buns, trifles, cheesecakes, iced fancies, cup cakes and brownies are all freshly made on site by the Mainsgill team using local ingredients and traditional Yorkshire farmhouse recipes. Perfect for a family tea party in the garden on a sunny spring afternoon!

FOREST RANGERS

Passionate about animal welfare, Edward and Lexi Staveley of Masham-based Yorkshire Woodland Pork had the inspired idea of reviving the age-old practice of allowing pigs to forage freely in local woods. Their herd of traditional outdoor breeds lives a natural, freeroaming life whilst producing tender, flavoursome meat that makes supermarket meat taste positively bland. Now the pair have broadened their range of delicious pork products to include burgers, sausages and mince alongside the traditional cuts that have won them such enthusiastic feedback ever since they set up in business last year. You can browse the Yorkshire Woodland Pork range, and order online, at ywpork.co.uk

LUSCIOUS LAMB

GATHERING GARLIC

Fancy foraging for spring greens? Right now the damper corners of Dales woods and hedgerows are bristling with the lush green leaves of wild garlic – just remember to ask the landowner’s permission before gathering them! Despite their pungent smell, wild garlic leaves are much milder than ordinary clove garlic. Add them directly to a salad or whizz them up together with olive oil, pine nuts and Parmesan to create a scrumptious wild garlic pesto. Alternatively, make a delicious, vibrant green wild garlic soup. Simply soften onions in butter, add diced potato and stock, and cook until the spuds are soft. Throw in generous handfuls of wild garlic leaves, simmer for two minutes, then blitz.

Yorkshire spring lamb is renowned the world over for its taste and quality. And rack of lamb – the tenderest and most sought-after cut – makes the perfect centrepiece for a special meal. The refined flavour of rack of lamb means it’s best cooked simply. Marinating it with olive oil, garlic and herbs for several hours is the best way to start. Then sear in a moderately hot pan to seal before roasting in an oven preheated to 220ºC. A meat thermometer will help ensure the rack is cooked precisely to your liking. You can find Yorkshire spring lamb – and a fine selection of other Dales meats – at Campbells of Leyburn, campbellsofleyburn.co.uk Dales Life | SPRING 2021 |

F O O D

N O T E S

SPEAR TIME

The British asparagus season is just a few weeks long – from the end of April until the end of June – but for many gourmets it’s one of the highlights of the culinary year. Asparagus is ideally eaten as fresh as possible, which means that imported asparagus inevitably falls short of perfection. Buy British to guarantee the most mouthwatering experience. Cooking asparagus doesn’t need to be complicated. Just lightly grill it with a dash of olive oil and you’re good to go. For a selection of more adventurous recipes visit britishasparagus.com You can find succulent British asparagus spears locally at The Greengrocer in Bedale or Thirsk.

A PROPER GRILLING

Now that the weather’s warming up, the prospect of alfresco eating is becoming increasingly appealing. Naturally the barbecue springs to mind, but creating the perfect barbecue feast isn’t just a case of flinging everything on the grill and hoping for the best. If you want to achieve genuine mastery of the barbecue, Swinton Park’s Cookery School is offering ‘Weber BBQ Classics’ courses that will teach you all the skills you need to know, including lighting up, controlling the temperature, and telling precisely when your food is perfectly cooked. Along the way you’ll prepare your own burger and chicken dishes, and learn the secrets of the legendary ‘beer can chicken’. For more details, and to book, visit swintonestate.com

GARDEN ROOMS RELAUNCH

Have you missed dining out? Things are looking up at long last! The Garden Rooms at Tennants in Leyburn, for example, are celebrating the easing of restrictions with new ‘Alfresco April’ menus and extended opening times. From mid-April The Garden Rooms will be open seven days a week for a new ‘grab and go’ takeaway service and for outdoor dining. Their terrace has patio heaters and extensive covered areas so there’s no need to fret about the weather! And from Monday 17th May (fingers crossed!) the café and bistro will open for bookings of tables of up to six people, both indoors and out. For more information visit tennantsgardenrooms.com or call 01969 621146.

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BAKE TOGETHER AGAIN

As we move out of lockdown we’re all looking forward to getting together with pals that we haven’t seen for many long months – and what better way to do it than to combine socialising with a relaxed cookery session in the charming market town of Hawes? That’s the idea behind the Humble Pie Cookery School’s ‘Friends Reunited!’ course. Not only will you get the chance to relax over a delicious lunch, you’ll also create a fabulous supper to take home with you, including a main course, pudding and a loaf of homemade bread. For full details of this and the other fantastic cookery courses on offer at the Humble Pie Cookery School visit humblepieyorkshire.co.uk

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

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

Best Independent Rural Retailer

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

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

• Beer and spirits from craft breweries and distillers • Local fresh milk from our vending machine ……….and there is so much more in store. Call in for a unique shopping experience, you may be surprised and even more so today!

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

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Unique dining experience in a traditional atmosphere Enjoy Roux Scholar Jonathan Harrison’s unique cuisine in the traditional surroundings of the Sandpiper Inn. Modern British food using only the finest local ingredients, beautifully prepared and presented. Fine wines, real ales and friendly service. Accommodation available.

Market Place, Leyburn, North Yorkshire DL8 5AT sandpiperinn.co.uk

FOR RESERVATIONS TELEPHONE 01969 622206 HSANDPIPER99@AOL.COM

coming soon

A newly refurbished Vennell’s

After a roller coaster of a year we can’t wait to welcome you back to Vennell’s. The restaurant is undergoing a complete transformation by ‘Forge Interiors’. You’ll still enjoy Jon’s food and Laura’s service but with a completely new look.

vennellsrestaurant.co.uk 60 | SPRING 2021 | Dales Life

Vennell’s Restaurant 7 Silver Street, Masham HG4 4DX Tel: 01765 689000 www.vennellsrestaurant.co.uk

Outdoor & Takeaway Menu CLICK & COLLECT OR CALL We will be open from 15th April to 17th May on Thursday to Sunday, from 12 noon till late each week, where normal business hours will (hopefully!) resume.

F OX H A L L I N N . C O. U K The menu will also be available for takeaway during opening times. Sunday Roast is also available on Sundays.

T: 01325 718303 / E: contact@foxhallinn.co.uk

FOX HALL INN EAST LAYTON RICHMOND NORTH YORKSHIRE DL11 7PW @foxhallinn

Dales Life | SPRING 2021 |

Cracking Cakes Indulgent recipes to showcase your home-grown garden goodies

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GARDENER'S CAKE See if anyone can guess the vegetables and fruits you used Dales Life | SPRING 2021 |

ETON MESS ICE CREAM CAKE Meringues, strawberries and cream – what a combo! 64

| SPRING 2021 | Dales Life

MAGICAL CHOCOLATE FUDGE CAKE This started off as a brownie recipe but as if by magic it’s turned into a delicious cake! Dales Life | SPRING 2021 |

GARDENER’S CAKE A delicious and beautiful cake. Don’t be put off by the use of parsnip – this honestly tastes like carrot cake! It’s also refined sugar free, if you use maple syrup and coconut sugar, which is a big thumbs up. Our preference is to use honey in the icing. Fresh blueberries are also a lovely decoration if you don’t have flowers to hand.

10-12 SLICES

MAKES ONE 20CM CAKE

120g finely grated parsnip (peeled and trimmed weight) 120g finely grated carrot (peeled and trimmed weight) 120g peeled, cored and grated eating apple (about 1 large or 2 small apples) 50g pecans or walnuts, chopped 150ml mild oil such as rapeseed, sunflower or vegetable 100g coconut sugar or soft brown sugar 100ml maple syrup 4 eggs 1 teaspoon good quality vanilla extract 2 tablespoons orange juice 250g wholegrain stoneground spelt flour 4 level teaspoons baking powder FOR THE ICING

175g slightly softened butter 225g full fat cream cheese 3–5 tablespoons mildly flavoured runny honey or maple syrup TO DECORATE

Edible flowers and herbs such as lavender, roses, borage, nigella, mint, rosemary, nasturtiums, viola, cornflowers or fresh blueberries

METHOD Preheat the oven to 170°C/fan 150°C/gas 3. Grate the vegetables and apple and mix together, with the nuts, in a bowl. Put the oil, sugar, maple syrup, eggs, vanilla and orange juice into a mixing bowl and whisk well for a minute or so. Add the grated vegetables, apple and nuts and using a large metal spoon, fold in. Sieve over the flour (you will need to add the grainy bits back into the bowl once sieved), 2 pinches of fine salt and the baking powder. Using the same spoon, gently fold in until just combined. Spoon into a greased and lined deep, loose-bottomed 20cm cake tin (or a silicone cake tin). ake for 55 mins to 1 hour or until cooked through (push a skewer B into the centre of the cake – if it’s cooked it will come out clean). If it’s not quite done, simply return to the oven for an extra 5–10 minutes. Remove from the oven, and after 5 minutes cooling, turn out onto a wire rack to cool. Whisk the butter and cream cheese until smooth then whisk in 3 tablespoons of honey or maple syrup. Add extra if you like it sweeter. Cut the cake in half horizontally (into two layers) then spread over a heaped tablespoon of the cream cheese mixture. Put the cake back together and transfer to a plate. Spoon the remaining icing on top of the cake and carefully smooth over the top and sides. Note: for a more professional look, spread over half of the icing first then chill in the fridge for 10 minutes before spreading over the rest. (The first layer is the crumb coat which covers the cake and any crumbs.) Chill in the fridge for 10 minutes, then decorate with herbs and edible flowers and their leaves or blueberries. This cake will keep in the fridge for two days, just bring up to room temperature before serving.

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ETON MESS ICE CREAM CAKE Meringues, strawberries and cream – what a combo! Even though this is really a cheat’s recipe the end result is a show stopper – great for a party or to end a special meal.

6 SERVES

MAKES ONE LOAF

250ml fresh double cream 1 tablespoon vanilla extract or 1 vanilla pod, seeds scraped 250g fresh custard, ideally a good quality shop-bought carton 250g fresh raspberries, or frozen defrosted raspberries 3 large meringues (shop-bought is fine) 225g ripe strawberries, hulled (green tops cut off) 1–2 tablespoons icing sugar (optional)

METHOD Line a standard 900g loaf tin with non-PVC cling film or reusable food wrap, letting about 7–8cm hang over the edges. This makes it easier to turn out the loaf. In a large bowl, beat the cream and vanilla with an electric whisk until it is has formed soft peaks which stand up on their own. With the whisk on low speed, slowly pour in the custard and keep mixing until combined. In a bowl, use a fork to mash the raspberries, so that they are just a little broken down. Add the raspberries to the cream and fold in using a spatula. Then add the meringues, crushing between your fingers as you put them into the bowl. Fold in. Slice 2 strawberries, and place the pieces around the edges of the inside of the tin. They will look very pretty once the loaf comes out. Spoon the mixture into the tin and smooth the top. Wrap the cling film or reusable food wrap over the top and then freeze for 3–4 hours until firm. In the meantime, blend the remaining strawberries (add 1–2 tablespoons icing sugar if not sweet enough) to make a sauce. When ready to serve, remove loaf from the freezer about 10 minutes before you want to eat it. It will need to defrost slightly before you slice it. Unwrap it and carefully place a plate on top. Turn it over so that the loaf is sitting on the plate, and slide off the tin. Serve the sauce in a jug or pour a little over the loaf before slicing.

Dales Life | SPRING 2021 |

MAGICAL CHOCOLATE FUDGE CAKE Sometimes funny things happen in the kitchen. This started off as a brownie recipe but as if by magic it’s turned into a delicious cake! The fact that it uses spelt flour, beetroot and courgette means loads of secret super nutrients and nobody will know! See if anyone can guess what the magical veggies are when they try the finished cake.

20 SQUARES

MAKES ONE 20X25CM CAKE

225g good quality, dark chocolate chips 200g unsalted butter 4 eggs 175g golden caster sugar 2 teaspoons good quality vanilla extract 150g courgette, grated finely 100g raw peeled beetroot, grated finely 280g wholegrain stoneground spelt flour (or for a less wholemeal taste you can use 150g spelt with 130g plain flour) 1 teaspoon bicarbonate of soda 1 teaspoon baking powder FOR THE ICING

75g dark chocolate chips 100g soft butter 200g icing sugar 1 teaspoon vanilla extract TO DECORATE

Chocolate sprinkles, raspberries and/or edible flower petals

METHOD Preheat the oven to 180°C/fan 160°C/gas 4. Melt 100g of chocolate chips with the butter in a bowl over simmering water or carefully in the microwave (if microwaving make sure you take it out before the chocolate has completely melted as it will continue to melt). Stir with a wooden spoon then cool for 5 minutes. Add the sugar, eggs, vanilla extract and the grated veggies and mix together. Sieve over the flour, bicarbonate of soda and baking powder. Add any grainy bits left in the bottom of the sieve. Scrunch in ½ a level teaspoon of sea salt flakes, add the remaining chocolate chips and fold together. Pour the cake mixture into a greased and baking paper-lined 20 x 25cm tray. Bake for 25 minutes until the cake is springy to touch. Remove from the tin and cool. To make the icing, melt the chocolate and 1 tablespoon of water in a bowl again, as per method above. Leave to cool for 5 minutes, then add the butter, icing sugar and vanilla and whisk together until creamy. Spread over the cooled cake and decorate with chocolate sprinkles, fresh raspberries and/or edible flower petals. Chill for 20 minutes before serving.

Recipes are taken from 'The Little Grower’s Cookbook' by Ghillie James & Julia Parker with photography by Ali Allen, published by Lettuce Publishing, RRP £20 Hardback.

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MAKERS OF BESPOKE KITCHENS AND BEDROOM FURNITURE

01609 775383 | deansburykitchens.co.uk | info@deansburykitchens.co.uk Dales Life | SPRING 2021 |

Time For Tea

Stunning recipes for the ultimate afternoon tea, from master patissier Will Torrent BLOODY MARY SHRIMP SANDWICH The crushed avocado butter elevates it even further 70

| SPRING 2021 | Dales Life

BEETROOT CURED SALMON WITH HORSERADISH CRÈME FRAÎCHE Curing your own salmon really isn’t as difficult as it sounds Dales Life | SPRING 2021 |

TRIPLE CHEESE SCONES WITH WHIPPED MUSTARD BUTTER Served with whipped mustard butter they are just gorgeous 72

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COFFEE AND CARAMEL ÉCLAIRS There is something elegant and sophisticated about little pastries Dales Life | SPRING 2021 |

BLOODY MARY SHRIMP SANDWICH The addition of some of the ingredients that make up a Bloody Mary cocktail to a classic Marie Rose sauce takes a simple prawn/shrimp sandwich to a whole new level. The crushed avocado butter elevates it even further, which in my opinion, when done right, is simply stunning.

8 MAKES

400g cooked north Atlantic prawns/ shrimp 3 tablespoons mayonnaise 1 tablespoon ketchup 1⁄2 teaspoon paprika a splash of Tabasco 1 tablespoon vodka (optional) a dash of Worcestershire sauce salt and freshly ground black pepper, to taste AVOCADO BUTTER

75g butter, softened 1 ripe avocado juice of 1⁄2 lemon salt and freshly ground black pepper, to taste

METHOD Pat the prawns/shrimp dry with paper towels and tip into a bowl. Add the mayonnaise, ketchup, paprika, Tabasco, vodka (if using) and a shake of Worcestershire sauce. Season with salt and black pepper, and mix well to coat the prawns/shrimp. Taste and add a drop more Tabasco if you prefer the Bloody Mary sauce a little spicier. In another bowl, beat the butter until soft. Peel and mash the avocado flesh, and add to the butter with the lemon juice. Season with salt and black pepper to taste. Lay the bread slices out on the work surface and spread with the avocado butter. Cover half of the slices with the prawn/shrimp mixture and top with a neat handful of shredded lettuce. Cover with the remaining bread slices and press gently together. Using a serrated bread knife, cut the sandwiches in half or into neat triangles or fingers. Arrange on serving plates and sprinkle with a little celery salt before serving.

TO SERVE

8 thin slices brown bread 2 heads Little Gem lettuce, shredded celery salt, to taste

Recipes are taken from 'Afternoon Tea at Home' by Will Torrent with photography by Matt Russell, Ryland Peters & Small, £19.99.

| SPRING 2021 | Dales Life

BEETROOT CURED SALMON with horseradish crème fraîche on rye bread Curing your own salmon for a celebration really isn’t as difficult as it may sound! It gives you such satisfaction when it is done and tastes amazing. The colour of the beetroot doesn’t quite seep into the centre of the salmon giving you such a lovely colour contrast.

18-20 MAKES

a 500g piece of salmon, pin-boned and scaled (skin on) 1 tablespoon grated fresh or preserved horseradish 175g crème fraîche 6–8 thin slices rye bread 50g butter salt and freshly ground black pepper, to taste fresh dill or watercress, to garnish BEETROOT CURE

2 raw beetroot (about 200g) 1 teaspoon pink peppercorns 1 teaspoon fennel seeds 1 teaspoon juniper berries 60g coarse sea salt 50g golden caster sugar zest of 1 lemon zest of 1⁄2 orange 2–3 tablespoons freshly chopped dill 3 tablespoons vodka a baking sheet lined with three layers of clingfilm

METHOD First, prepare the beetroot/beet cure. Peel and coarsely grate the beetroot into a large mixing bowl. Lightly crush the peppercorns, fennel seeds and juniper berries using a pestle and mortar, applying just enough pressure to release their flavours. Add them to the bowl with the salt, sugar, lemon and orange zests and half of the chopped dill. Mix to combine. Scatter one-third of the beetroot cure over the prepared baking sheet and lay the salmon on top, skin-side down. Cover the salmon with the remaining cure, pressing it into an even layer over the fish. Slowly spoon the vodka over the top and wrap the salmon tightly in the excess clingfilm. Lay another tray or tin on top of the salmon and weigh it down with something heavy. Set in the fridge for at least 2 days to cure. Take the salmon from the fridge and unwrap it over a sink to catch the purple juices. Using your hands, scrape off as much of the beetroot/beet cure as possible and pat the fish dry with paper towels. Finely chop the remaining dill and press into the top (flesh side) of the salmon. Using a very sharp knife cut the salmon into wafer thin slices – cutting down to, but not through the skin so you can transfer it easily to a serving platter. Mix the grated horseradish with the crème fraîche and salt and black pepper. Thinly spread the rye bread slices with butter and cut into bite-sized pieces. Spread with the horseradish crème fraîche and lay the salmon slices on top. Garnish with a little fresh dill or watercress and a twist of freshly ground black pepper. Caper berries work exceptionally well with this tartine, too.

Dales Life | SPRING 2021 |

TRIPLE CHEESE SCONES with whipped mustard butter Another of my Nan’s favourite recipes was her cheese scones, fresh out of the oven and spread with butter that melted instantly. In my version I’ve added three different cheeses; Cheddar, Gruyère and Parmesan, for a really cheesy taste. Served with a whipped mustard butter they are just gorgeous. Some crispy pancetta sprinkled on top would be very tasty, too.

16 MAKES

350g plain flour 100g spelt flour 3 teaspoons baking powder 1⁄2 rounded teaspoon English mustard powder 1⁄4–1⁄2 teaspoon cayenne pepper 75g butter, chilled and diced 50g coarsely grated Cheddar, plus extra for the topping 50g coarsely grated Gruyère 25g finely grated Parmesan, plus extra for the topping 125ml buttermilk 150ml whole milk, plus 1 tablespoon for glazing salt and freshly ground black pepper, to taste MUSTARD BUTTER

125g butter, softened 1 teaspoon English mustard 1 teaspoon grainy mustard 2 teaspoons finely chopped fresh chives a 5-cm round cookie cutter a baking sheet lined with baking parchment

METHOD First make the mustard butter. Beat the butter with a wooden spoon until really light and creamy. Add both types of mustard and season with salt and black pepper. Mix to combine, then add the chopped chives. Lay a sheet of clingfilm or baking parchment on the work surface and lay the butter on top in a rough sausage shape. Roll the butter into a neat log roughly 2cm in diameter. Twist the ends to seal and chill the butter for about 2 hours until firm. Preheat the oven to 200°C/fan 180°C/gas 6. Sift the plain flour, spelt flour, baking powder, mustard powder and cayenne pepper into a large mixing bowl. Season well with black pepper and a pinch of salt. Add the chilled, diced butter and rub into the dry ingredients using your fingertips. When there are only very small specks of butter still visible add the grated Cheddar, Gruyère and Parmesan cheeses and mix to combine. Make a well in the middle of the mixture and pour in the buttermilk and milk. Use a palette knife to mix into a dough, then very lightly bring the mixture together with your hands to a rough ball. Turn the dough out onto a lightly floured surface and knead for 10 seconds. Flatten or roll out to a thickness of 1.5–2cm. Use the cookie cutter to stamp out rounds and arrange on the prepared baking sheet, leaving a little space between each scone to allow for spreading during baking. Gather the dough scraps into a ball, re-roll and stamp out more scones. Brush the top of the scones with a little milk, scatter with the extra cheeses and a pinch of cayenne pepper. Bake on the middle shelf of the preheated oven for about 13–15 minutes until well-risen and golden brown. Cool on a wire rack. Split the scones in half and spread with the mustard butter to serve.

| SPRING 2021 | Dales Life

COFFEE AND CARAMEL ÉCLAIRS There is something so elegant and sophisticated about little pastries, as epitomised by these caramel-cream-filled, coffee-iced éclairs! The flavours work well together as the caramel balances out the intensity of the coffee.

30 MAKES

75ml whole milk 60g butter, diced a pinch of salt a pinch of sugar 100g plain flour, sifted 3 eggs, lightly beaten CARAMEL

150g caster sugar 100ml whipping cream 4 cardamom pods 25g unsalted butter a pinch of sea salt flakes TO DECORATE

225g fondant icing sugar 2 teaspoons instant coffee granules 75g chopped dark chocolate, melted coffee beans (optional) a large baking sheet lined with baking parchment 2 disposable piping bags a piping bag fitted with a star nozzle

METHOD Preheat the oven to 180°C/fan 160°C/gas 4. Put 75ml of water in a medium saucepan with the milk and butter and set over a medium heat. Stir constantly to melt the butter. As soon as the mixture comes to the boil, reduce the heat slightly and, working quickly, keeping the pan over a low heat, stir in the flour and season well with salt and black pepper. Beat vigorously until smooth and the mixture cleanly leaves the sides of the pan – this will take about 2 minutes. Transfer the dough to a stand mixer or mixing bowl (using a handheld electric whisk) and gradually beat in the eggs 1 tablespoon at a time. You might not need all of the egg – when the dough is soft and smooth and drops off a spoon leaving a ‘V’ shape behind it is ready. Scoop the dough into the piping bag and pipe 30 éclairs onto the prepared baking sheets leaving plenty of space between each one. Bake on the middle shelves of the preheated oven for 10–15 minutes until well-risen, golden brown and sound hollow in the middle when tapped. Remove from the oven and make a small hole in the side of each bun with a skewer and return to the oven for a further 1 minute to dry out the insides. Leave to cool on a wire rack until cold. To make the caramel, tip the sugar into a medium saucepan. Add 1 tablespoon of water and set the pan over a low–medium heat to dissolve the sugar, without stirring. Continue to cook the syrup until it becomes an amber-coloured caramel, swirling the pan to ensure the caramel cooks evenly. Meanwhile, heat 100ml of the cream until it just boils either in a heatproof jug in the microwave or in a small saucepan. Working quickly, slide the caramel off the heat and carefully add the hot cream (the caramel will hiss and bubble). Add the butter and salt, and stir until smooth. Return the pan to a low heat, simmer for 30 seconds, then strain. Next, prepare the fondant glaze for decoration. Sift the fondant icing sugar into a bowl. In another small bowl dissolve the coffee granules in 2 teaspoons of boiling water. Add the coffee to the sugar and, whisking constantly, add enough cold water to make a soft, smooth spreadable glaze. Cover and set aside. When you are ready to fill the éclairs, whip the remaining cream until it will hold a soft peak. Fold 2–3 tablespoons of cream into the reserved caramel to lighten it and then carefully fold in the rest. Spoon into the piping bag. Cut each éclair in half and pipe the caramel cream into the bottom half, then cover with the lid. Using a teaspoon or small off-set palette knife, spread the fondant glaze neatly over the top of each éclair and leave for about 30 minutes to set. Drizzle melted chocolate over each éclair, decorate with a coffee bean and serve. Dales Life | SPRING 2021 |

Come for Dinner

Top chef Theo Randall shows you how to make his favourite dishes at home

BRUSCHETTE WITH MIXED HERITAGE TOMATOES AND BURRATA The key to perfecting this much-loved dish is the quality of your tomatoes 78

| SPRING 2021 | Dales Life

PACCHERI WITH PRAWN You need to slice the courgettes into matchsticks for this recipe Dales Life | SPRING 2021 |

ROASTED LAMB RUMP WITH POLENTA This sauce is lovely but really good with polenta 80 | SPRING 2021 | Dales Life

TIRAMISÙ It has the perfect balance of coffee to mascarpone Dales Life | SPRING 2021 |

BRUSCHETTE with mixed heritage tomatoes and burrata The key to perfecting this much-loved classic lies in the quality of your tomatoes. Buy the best you can find and keep them at room temperature ( just as you would fruit), which will bring out their flavour. Ripe, flavourful tomatoes on crisp, garlic-rubbed bread and topped with chopped burrata… heaven.

METHOD

SERVES

AS A STARTER

250g mixed heritage tomatoes 1 small garlic clove, crushed to a paste with a pinch of salt 6 basil leaves, torn 4 tbsp good olive oil 4 large, thick slices of sourdough, toasted 200g burrata freshly ground black pepper

Cut the tomatoes in half across their middles and squeeze them like an orange to remove the seeds. Roughly chop the deseeded tomato halves, then place in a bowl with the seasoned garlic, torn basil and 2 tablespoons of the olive oil. Divide the tomato mixture equally between each slice of toasted sourdough, pushing down so the tomato mixture is firmly embedded in the bread and will not fall off. Drain the liquid from the burrata and chop to a chunky paste. Spoon equal amounts of the burrata on top of the tomatoes. Drizzle over the remaining oil and finish with a grinding of black pepper.

Recipes are taken from 'The Italian Deli Cookbook' by Theo Randall, with photography by Lizzie Mayson, published by Quadrille, £26.

82 | SPRING 2021 | Dales Life

PACCHERI with prawn, courgette and parsley sauce When cooked, the paccheri go flat and somehow the new shape and texture sucks up all the cooking juices of the prawns, tomatoes and courgettes. You need to slice the courgettes into matchsticks for this recipe, but it’s not as fiddly as it sounds. Slice into 1cm rings, then place three rings on top of each other and slice downwards in 1cm widths. Easy!

METHOD

SERVES

AS A STARTER

350g paccheri 3 tbsp olive oil 1 garlic clove, finely sliced 2 courgettes, cut into 1cm matchsticks 150g Datterini (baby plum) tomatoes, halved 1 tbsp finely chopped flat-leaf parsley leaves 250g uncooked prawns, halved lengthways (frozen are fine) 75ml dry white wine sea salt and freshly ground black pepper

Bring a large pan of salted water to the boil. Add the paccheri and boil for 2 minutes less than the packet instructions, until very al dente. Meanwhile, make the sauce. Gently heat 2 tablespoons of the oil in a large non-stick frying pan on a medium heat. When hot, add the garlic and courgettes. Cook for 3 minutes to soften, then add the tomatoes, parsley and halved prawns. Season with salt and pepper, add the white wine and cook on a medium heat for about 3 minutes, until the liquid has reduced by half. Once the pasta is ready, using a slotted spoon or small sieve, transfer it to the sauce. Add a ladleful of the pasta cooking water and cook for a further 2 minutes, until the sauce becomes syrupy. Add the final tablespoon of olive oil and check the seasoning. The pasta should have a lovely bite to it and it should be coated in the sauce. Serve in warmed pasta bowls.

Dales Life | SPRING 2021 |

ROASTED LAMB RUMP WITH POLENTA and creamy olive and anchovy sauce Heating up olives softens them and in the process releases their amazing and intense flavour. This sauce is lovely with most things, but really good with polenta and greens.

4 SERVES

FOR THE LAMB

pared zest and juice of 1 unwaxed lemon 4 x 180g lamb rumps 1 rosemary sprig, leaves picked and roughly chopped 2 garlic cloves, quartered 3 tbsp olive oil sea salt and freshly ground black pepper FOR THE SOFT POLENTA

250g coarse polenta (not quick cook) 3 tbsp good olive oil 1 tsp sea salt FOR THE OLIVE AND ANCHOVY SAUCE

1 tbsp olive oil 1 garlic clove, finely sliced 4 salted anchovies in oil, drained and chopped 1 tbsp chopped flat-leaf parsley 100g Taggiasca or niçoise olives, pitted and chopped 100ml crème fraîche or double cream FOR THE PURPLE SPROUTING BROCCOLI

600g purple-sprouting broccoli, trimmed 3 tbsp olive oil 1 garlic clove, finely sliced

| SPRING 2021 | Dales Life

METHOD Marinate the lamb rumps. Place the pared lemon zest and juice in a bowl. Add the lamb, rosemary and garlic, then cover and leave at room temperature for 1 hour, turning the rumps in the marinade a few times during the hour. Then, add the olive oil and season with salt and pepper. Preheat the oven to 180°C/fan 160°C/gas 4. Make the polenta. Pour 1 litre of water into a saucepan. Place over a high heat and, when the water comes to the boil, very gradually whisk in the polenta. Once you have added all the polenta, reduce the heat and cook for 30 minutes, until it no longer sticks to the side of the pan. Add the olive oil and salt and leave to one side to keep warm. Meanwhile, make the sauce. Heat a saucepan over a medium heat and add the olive oil, garlic, anchovies and parsley. Cook gently for 2 minutes, then add the olives, cook for 1 minute, then add the cream. Bring to a simmer and turn off the heat. Leave to one side to keep warm. For the broccoli, bring a pan of salted water to the boil. Add the broccoli, including any leaves, and bring back to the boil. Boil for 2 minutes, then remove from the heat and drain, keeping the hot pan. Add 2 tablespoons of olive oil and the sliced garlic to the pan and cook over a medium heat for 1 minute. Add the broccoli, and cook for 10 minutes, until broken up slightly. Check the seasoning and add a tablespoon of water and the remaining tablespoon of olive oil. Stir to coat, and leave to one side to keep warm. Cook the lamb. Pat off the marinade residue from the lamb using kitchen paper. Season the meat with salt and pepper. Heat 1 tablespoon of olive oil in a large, ovenproof frying pan over a medium heat. Seal the lamb rumps, turning to brown on all sides (this should take 4 minutes). Place the lamb rumps fat-sides downwards in the pan then roast in the oven for 8 minutes. With a meat thermometer, check that the middle of the lamb is 45°C for a lovely pink piece of meat, then remove from the oven. Turn them over a couple of times and leave in the pan to rest. To serve, spoon the polenta onto a serving dish then top with broccoli. Against the grain, slice each lamb rump into 3 slices and place on top of the broccoli and polenta. Pour over the sauce and serve immediately.

TIRAMISÙ Everyone loves tiramisù, but I find so often it can be a bit heavy and watery. With so few ingredients, it needs great care to perfect: it should be light and have a strong, slightly sweet coffee flavour.

4 SERVES

100g caster sugar 4 organic eggs, separated 500g mascarpone 125ml cold, strong black coffee 50ml sweet Marsala 300g savoiardi biscuits 50g unsweetened cocoa powder

METHOD Add the sugar and egg yolks to the bowl of a stand mixer and beat on a medium speed for about 4 minutes, until the mixture is pale. Add the mascarpone and beat for a further 3 minutes until light and fluffy. In another bowl, whisk the egg whites until stiff, then fold them into the mascarpone mixture until fully combined, light and creamy. Combine the coffee and Marsala in a shallow dish. One by one, dip one third of the savoiardi biscuits into the liquid and use them to line the bottom of a medium-sized, deep serving dish. Using a spatula, spread one third of the mascarpone mixture on top to create an even layer. Repeat this layering process twice more. Sift over the cocoa powder and refrigerate for at least 3 hours before serving.

NeWineList Vin Santo dell’Empolese DOC Cantine Leonardo Da Vinci is a full, sweet Italian dessert wine, currently available from Campbells (campbellsofleyburn.co.uk) at £24.99 for a 50cl bottle. It’s made from Trebbiano grapes, handpicked and dried, and it ferments for four years in oak barrels, adding complexity and acidity to the final wine. An ideal match for a sumptuous Italian pudding like tiramisu!

Dales Life | SPRING 2021 |

Sweet Freats

Italian desserts are something special. These impressive recipes taste as delicious as they look. TORTA DI PERA E CIOCCOLATO This is a rich, elegant dessert 86 | SPRING 2021 | Dales Life

PAGNOTTELLA Halfway between a fruit cake and something dense and chocolatey Dales Life | SPRING 2021 |

TORTA AL CIOCCOLATO An intensely deep, dark chocolate cake with a dense crumb 88 | SPRING 2021 | Dales Life

BONET This centuries-old dessert from Piedmont is a bit like crème caramel Dales Life | SPRING 2021 |

PEAR AND CHOCOLATE CAKE Torta di pera e cioccolato This is a rich, elegant dessert inspired by one from a favourite Florentine pastry shop. Sometimes you can find this cake encased in a shortcrust pastry too, but I love this on its own.

8 SERVES

50g granulated sugar 2 pears, peeled, cored and cut into eighths lengthways 150g dark chocolate 90g unsalted butter, cubed 90g caster sugar 90g ground almonds 3 eggs, separated 1 teaspoon unsweetened cocoa powder, for dusting icing sugar, for dusting (optional)

METHOD Combine the granulated sugar with 500ml water in a saucepan and set over a medium heat. Add the pear and poach for 10–15 minutes, or until tender but not too soft (a knife should easily penetrate the flesh without any resistance). Drain and let the pear pieces cool. Melt the chocolate over a bain-marie (double boiler). When melted, remove from the heat, add the butter and stir until the butter has melted. Add the caster sugar and ground almonds, stirring to combine. When the mixture is cool, add the egg yolks. Preheat the oven to 180°C/fan 160°C/gas 4. Grease a 22–24cm round springform cake tin and dust with the cocoa powder. In a separate bowl, whisk the egg whites to firm peaks, then fold them into the chocolate batter. Pour the chocolate mixture into the tin. Arrange the pear pieces on the top of the batter, pushing them slightly in. Bake for 40 minutes, or until a skewer inserted into the middle of the cake comes out clean. When cool, remove the cake from the tin and, just before serving, dust liberally with icing sugar, if desired. Serve in modest slices – this is rather rich.

Recipes are taken from 'Torta della Nonna' by Emiko Davies, with photography by Lauren Bamford and Emiko Davies, published by Hardie Grant, £16.99.

90 | SPRING 2021 | Dales Life

FIG AND CHOCOLATE BREAD Pagnottella This wonderful specialty of Porto Santo Stefano on Monte Argentario in Tuscany’s south coast is halfway between a fruit cake and something dense and chocolatey, like brownies. It’s the kind of thing that you can’t find in shops or restaurants or even in cookbooks – it’s made at home by those who know the tradition best: nonnas.

12 SERVES

250g dried figs, roughly chopped 500ml white wine 1⁄4 apple, peeled, cored and grated 100g dark chocolate (70% cocoa), chopped roughly zest of 1 orange 50g sultanas 50g pine nuts 50g walnut kernels 50g whole almonds 50g whole hazelnuts, peeled 2 tablespoons unsweetened cocoa powder 2 tablespoons plum jam 1⁄4 teaspoon ground cinnamon 1⁄4 teaspoon ground nutmeg 100g plain flour or as needed, plus extra for dusting (see below) NOTE I find 100g of flour is enough, but all flours are different, and all figs will likely be different too, so use this as a guideline. You might find that your dough can take a lot more.

METHOD Soak the figs in the wine overnight. Put the soaked figs with all the liquid in a small saucepan and add the grated apple. Bring to a simmer and cook over a low–medium heat until the fruit is soft and the liquid has reduced slightly, about 15 minutes. Blend in a food processor or with a hand-held blender until paste-like. Let it cool. Transfer the fig mixture to a large bowl and add the rest of the ingredients except for the flour and combine. Add the flour in a few stages until you have a soft and sticky mixture that has the consistency of bread dough – you may need to add a bit more or a bit less. Preheat the oven to 160°C/fan 140°C/gas 3, line a baking tray with baking paper and dust the top with flour. Directly on the baking tray, use floured hands to shape the dough into a round loaf about 20cm wide and flatten it until it’s about 5cm tall in the centre. Dust liberally with flour on the top and blow off the excess. Bake in the oven for 25–30 minutes, or until the flour on the tray turns a cappuccinocoloured brown and the bread feels firm. This delicious bread lasts ages and ages and ages. It’s best to keep it covered/wrapped in plastic wrap or in an airtight container, and stored somewhere cool and dry. VARIATIONS If you don’t have plum jam, you can use another dark jam such as grape or fig, or even substitute with honey. I like this even mixture of different nuts, but you could cut it down to one or two kinds. Just choose 200g of any nuts.

Dales Life | SPRING 2021 |

CHOCOLATE CAKE Torta al cioccolato This is an intensely deep, dark chocolate cake with a dense crumb, reminiscent of mud cake. I like to dress it up with a topping of chocolate ganache, whipped cream and fresh berries, or dust with icing sugar.

6-8 SERVES

100g Dutch (unsweetened) cocoa powder, sifted, plus extra for dusting 200g plain flour, sifted 200g sugar 2 teaspoons baking powder pinch of salt 1 teaspoon natural vanilla extract, or 1 vanilla bean, split lengthways and seeds scraped 350ml full-cream milk (or alternative, see notes), or as needed NOTE A word on the cocoa powder. I use Dutch (unsweetened) cocoa powder, which is the most readily available type in Italy. In this process, the cocoa has been neutralised from its naturally acidic state, which makes it darker in colour, slightly more mellow in flavour, but also more soluble (for drinks such as hot chocolate). Importantly for baking, Dutch cocoa powder must be paired with baking powder rather than bicarbonate of soda. Natural cocoa powder is acidic and reacts with the baking soda to help the cake rise. You can also use natural cocoa powder here if it is all you have, but do not use bicarbonate of soda in place of the baking powder if you are using Dutch cocoa powder. It’s all about the chemistry.

92 | SPRING 2021 | Dales Life

METHOD Preheat the oven to 180°C/fan 160°C/gas 4. Grease a 20cm round cake tin and dust with sifted cocoa powder. Tap upside down to remove any excess. Place the dry ingredients together in a bowl (do make sure the cocoa powder is sifted well to ensure you don’t have problems with lumps later). Add the vanilla to the milk, then add this, bit by bit, to the dry ingredients, stirring with a wooden spoon until combined and smooth. If the batter is too stiff, you can add more milk (or even water). Pour into the tin and gently smooth the top. Bake for roughly 30 minutes, or until the centre of the cake feels springy to the touch and it smells cooked (see note) – it will be distinctly chocolatey. When it has cooled enough to handle, remove from the tin and serve as desired – dusted with icing sugar or, when completely cooled, covered in ganache, perhaps with some berries on top or whipped cream on the side. NOTES I’ve experimented with countless versions of this cake, especially making it dairy-free by replacing the milk with alternatives – almond milk and coconut milk (my personal favourite, as it makes a cake so buttery you would never guess it had none); coffee, which brings out the flavour of the chocolate beautifully; and simply water (yes, it works!). I encourage you to experiment. It is quite surprising how well it works. If you find the batter is slightly stiffer than you would expect you may need to add a little more liquid. If you are using a larger cake tin, it will be slightly thinner and you may want to check the cake a little earlier to ensure you do not over-bake this cake.

CHOCOLATE AND AMARETTI FLAN Bonet This centuries-old dessert from Piedmont is a bit like crème caramel, but flavoured with chocolate and amaretti biscuits. It needs nothing more than the bittersweet caramel spooned over the top, but you could decorate it with whipped cream, some whole or crushed amaretti, or a sprinkling of finely chopped hazelnuts.

6-8 SERVES

butter, for greasing 175g caster sugar 4 eggs 375ml full-cream milk, warmed 15g unsweetened cocoa powder, sifted 35g amaretti (about 10 small amaretti biscuits), crushed, plus extra for decoration splash of rum, grappa or similar (optional)

METHOD Lightly grease a loaf tin, approximately 11 × 25cm, and preheat the oven to 150°C/fan 130°C/gas 2. Place 100g of the sugar in a saucepan and shake or tap the pan so that the sugar sits in a flat layer. Add 1 tablespoon of water and melt gently over a low–medium heat. Slowly, the sugar will melt and bubble, appearing first to look crystallised. Resist any temptation to stir it, but keep an eye on it until the sugar begins to turn liquid and then a pale amber colour. Now it will begin to change quite quickly; you can give the pan a swirl to make sure all the sugar crystals melt. As soon as it is completely liquid and the sugar is a deep amber colour, remove from the heat and pour it into the tin. In total, this should take 5–7 minutes. Set the pan aside and let it cool. In a mixing bowl, gently whisk the eggs and the rest of the sugar by hand. Slowly add the warm milk, along with the sifted cocoa powder. Strain the mixture into another bowl, then add the crushed amaretti and the rum, if using. Pour into the tin, over the top of the caramel, then place the tin in a large, deep baking dish. Pour hot water into the baking dish to come halfway up the side of the tin holding the bonet mixture and bake for 50 minutes, or until the top is set and springy. Remove from the oven and leave to cool completely before chilling in the fridge for a few hours or overnight. To serve, run a thin, sharp knife around the edges of the bonet, then turn it out onto a long, flat plate. Serve in slices with the caramel spooned over the top.

Dales Life | SPRING 2021 |

DALESDIARY 2 0 2 1

SPRING

HIMALAYAN GARDEN & SCULPTURE PARK

Grewelthorpe, Ripon, HG4 3DA 01765 658009 himalayangarden.com

Now open to visitors until 31 October

10am to 4pm, Tuesday to Sunday and Bank Holidays. Advance booking only. Please visit our website to purchase your ticket or reserve your place. Being outdoors and in beautiful gardens can be a source of much-needed tranquillity in these anxious times, and with 45 acres the Himalayan Garden offers the open space needed. We’re pleased to welcome visitors to enjoy the blooms of spring in a safe and tranquil environment. We also have a plant sales area, and the Tearoom and Refreshment Horsebox will be serving takeaways.

The Himalayan Garden has won national acclaim and received the Yorkshire in Bloom Tourist Attraction Award in 2018 and 2019. We have implemented additional staff training and measures to ensure your safety, and used natural materials to make one-way systems and safedistancing signs that fit in with the landscape.

Over 80 outdoor sculptures are set in the open-air gallery that sits in a beautiful valley. The garden features works by internationally renowned artists, all inspired by nature. It is also home to the North’s largest collection of rhododendrons, azaleas and magnolias, with nearly 20,000 plants.

SWINTON ESTATE Masham, Ripon, HG4 4JH 01765 680900 swintonestate.com

Garden Lunches

May to September 2021 Join celebrated gardener Dame Susan Cunliffe-Lister for a two-course garden lunch, garden talk over coffee and a guided tour of the grounds. Each lunch is themed on a different topic, whether it be on the parkland and lakes or the walled garden. Susan will give an insight into her gardening style, and guests will be given a tour of the parkland to view the daffodils or rhododendrons and azaleas. Arrive at 12pm for tea and coffee. £40 per person. Dates: 11 May, 18 May, 8 June, 15 June, 29 June, 6 July, 20 July, 3 August, 10 August, 24 August. Please call 01765 680900 to book.

| SPRING 2021 | Dales Life

Open Air Theatre at Swinton Bivouac: Mr Stink by David Walliams

27 July 2021 Join Heartbreak Productions for David Walliams’ best-seller Mr Stink on the outdoor stage at Swinton Bivouac. Pack a picnic, grab a chair and dress for the weather. Packed with fun, humour and a heart-warming message, this touching tale provides the perfect family entertainment. Age 7-plus; approx. running time 2 hours Curtains at 6:30pm (venue opens from 9am) Adult Ticket Price: £15 (£13 early bird price available until 6 July) Child: £10 (£8 early bird price available until 6 July) Family: £50 (£42 early bird price available until 6 July) To purchase tickets online please visit swintonestateshop.com or call 01765 680900. Picnics are available to book.

YORKSHIRE DALES MILLENNIUM TRUST

015242 51002 Find out more at ydmt.org/events

Bumblebees for Beginners online workshop

12pm to 1pm Thursday 6 May Bumblebees are declining in our countryside, but one important way to help with their conservation is learning how to identify the different species and record what you see for the national records on iRecord. In this workshop you can learn about their lifecycle, why they are important and how to identify our seven more common species. This workshop is being delivered for free by Forest of Bowland AONB in partnership with Yorkshire Dales Millennium Trust, donations welcome. Booking essential, please contact carol.edmondson@lancashire.gov.uk for more information and to book a place.

BeeWalk volunteers training day Forest of Bowland – venue to be confirmed

How to create a Mini-Meadow online workshop

10am to 11.30am Thursday 20 May This interactive workshop will give an overview of how to create your own mini wildflower meadow in your garden, yard or allotment, how to improve your chances of success and how to look after your meadow. A free identification pack will be mailed to you to support your learning during this workshop. This workshop is being delivered for free as part of Bee Together, a project that brings communities together to take action for pollinators in the Yorkshire Dales and surrounding areas. We’d welcome your donations to help protect our precious pollinators. Booking essential, to book your place please email catherine.mercer@ydmt.org. Booking will close 10 days before the workshop date in order to leave time for packs to be mailed out.

1pm to 3pm Friday 14 May

This practical session follows on from the Bumblebees for Beginners course, looking at some of the more scarce species found in the Forest of Bowland, followed by outdoor training on carrying out the Bumblebee Conservation Trust BeeWalk surveys to monitor the foraging bumblebees in the Forest of Bowland hay meadows. Volunteers carry out a weekly transect, over six weeks, counting the bumblebees they see and the flowers they are feeding on. £10 or free to BeeWalk volunteers. Booking essential, please contact carol.edmondson@ lancashire.gov.uk for more information and to book a place.

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

2021 Re-opening and Events Programme

Our events programme for 2021 is somewhat fluid to allow us to work within COVID-19 restrictions. Please check our website regularly for updates. In spring 2021 we will be opening the grounds and gardens. The hall will open once restrictions allow.

Pizza Picnics

29 May to 6 June, 11am to 3pm or until the pizzas sell out Back by popular demand. Local firm Proper Pizzas will be back at Kiplin during school holidays in 2021. Pizzas are made fresh to order and can be taken across the 90-acre site to be enjoyed at your perfect picnic spot. Standard admission applies. Dales Life | SPRING 2021 |

THE FORBIDDEN CORNER

Tupgill Park Estate, Coverham, DL8 4TJ 01969 640638 Book online at theforbiddencorner.co.uk

Now open to visitors for 2021 The Forbidden Corner is a unique labyrinth of tunnels, chambers, follies and surprises created within a four-acre garden in the heart of the Yorkshire Dales. A tourist visitor attraction unlike anywhere you have been before, ideal for adventurers and the young at heart! The Temple of the Underworld, the Eye of the Needle, a huge pyramid made of translucent glass, paths and passages that lead nowhere, extraordinary statues… at every turn there are decisions to make and tricks to avoid. This is a day out with a difference which will challenge and delight adults and children of all ages. We are proud to announce that we have been awarded the ‘Good to Go’ mark from VisitEngland, an accreditation that means businesses can demonstrate they are adhering to Government and public health guidance, have carried out a COVID-19 risk assessment and checked that they have the required processes in place.

GREEN HOWARDS MUSEUM Trinity Church Square, Richmond, DL10 4QN 01748 826561 greenhowards.org.uk

Pop-up Refreshments at The Shed

Thursday to Monday 10.30am to 3.30pm until 17 May (weather permitting) Richmond’s Green Howards Museum is taking to the streets, serving coffee, tea and tasty sweet and savoury treats outside at their town centre location. “The Shed is our pop-up refreshment area and it’s helping raise vital funds for our museum following a very tough 12 months,” explains Director Lynda Powell. “We’re so lucky to be right in the middle of Richmond, and when the weather’s good it’s a real sun-trap. With its cheery bunting and delicious cakes and bakes, The Shed is a great place to meet friends or take a break during a visit to our lovely town. And if you buy a mug from our gift shop, we’ll give you your first cuppa for free!” The museum has set up The Shed with support from Richmond Town Council and Cross View Tearooms. 96 | SPRING 2021 | Dales Life

MANY HOLIDAYS ARE NOW ON SALE FOR 2022 AND EVEN 2023, YOUR NEXT DREAM HOLIDAY IS JUST AROUND THE CORNER! Many of our supplier partners have flexible booking policies in place, so do not miss out on great deals and take full advantage of knowing you are booking with confidence.

CONTACT ONE OF OUR YORKSHIRE BRANCHES TODAY: BOROUGHBRIDGE 01423 324545

HELMSLEY 01439 770456

40 High Street, Boroughbridge, YO51 9AW

9 Market Place, Helmsley, YO62 5BL

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NORTHALLERTON 01609 779821

STOKESLEY 01642 710698

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

Dales Life | SPRING 2021 | 2 High Street, Stokesley, TS9 5DQ

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Collect your copy from: Booths, Ripon | Milners of Leyburn The Co-Op, Masham | The Black Sheep, Masham Bear Cottage, Hawes | Dovetail Interiors, Bedale Ravensworth Nurseries, Richmond The Post Office, Hunton | Tennants of Leyburn Mainsgill Farm Shop, Richmond Wensleydale Creamery, Hawes Barkers, Northallerton

daleslife.com

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When it’s all about food

Primo Grills are well known by BBQ enthusiasts for their exceptional quality and performance. Virtually any food or recipe can be cooked on a Primo Grill. Mouthwatering juicy burgers, wood-ﬁred pizza, smoke beef to perfection, or even roast a turkey! Bake, grill, roast, barbecue, pan fry, stir fry; the list is endless.

Primo Grills are now in stock at: A Bigger Splash, Unit 6, Brompton Industrial Park, Station Road, Brompton-on-Swale, N. Yorkshire DL10 7SN 01748 812039 www.a-biggersplash.co.uk abiggersplash2@aol.com

Free range woodland reared pork Our rare breed pigs are reared in Yorkshire woodlands and are free to roam and forage, living as nature intended, as part of the woodland management process. The result is pork that is naturally delicious. A return to pork that tastes as it should. Ed and Lexi Staveley ywpork.co.uk 07545 271156 and 01765 658877 ywpork@outlook.com Follow us on Instagram: yorkshire_woodland_pork Dales Life | SPRING 2021 |

BAA.. .R | KITCHEN | SHOP |

TO SEE OUR WEEKLY DEALS

THERE’S NOWHERE BETTER THAN OUR BEER GARDEN FOR A PINT OF BLACK SHEEP ON A SUNNY DAY. COME AND SEE FOR YOURSELF!

01765 680101

visitor.centre@blacksheep.co.uk

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

…is …is one one of of England’s England’s most recent most recent follies. follies. The brainchild of Mr. C.R. Armstrong, C.M.G. OBE, it was originally built as a private folly but due to public demand was subsequently opened. A unique labyrinth of tunnels, chambers, follies and surprises created in a four-acre garden in the heart of the Yorkshire Dales. The temple of the underworld, the eye of the needle, a huge pyramid made of translucent glass, paths and passages that lead nowhere, extraordinary statues at every turn. There are decisions to make and tricks to avoid, a day out with a difference which will challenge and delight children of all ages.

Visit the

Corner C a

OPENING TIMES FOR 2021 OPEN FROM 12TH APRIL UNTIL 31ST OCTOBER Mon - Sat 12 noon - 6pm. Sundays & Bank Holidays 10am - 6pm.

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

Tupgill Park Estate, Coverham, Middleham, Leyburn, North Yorkshire DL8 4TJ 100 | SPRING 2021 | Dales Life

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

01969 640638

www.theforbiddencorner.co.uk

Enjoy national reach and expertise with our local personal service

Homeowners, make yourself at home with our holiday property experts Find out more today at yorkshireholidaycottages.co.uk or call us on 0800 3689358

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Serving teas, coffees, cakes and savouries 10.30am to 3.30pm Thursdays to Mondays (weather permitting)

greenhowards.org.uk

The Green Howards Museum, Trinity Church Square, Richmond, North Yorkshire Dales Life | SPRING 2021 | 101

Time to bounce back! The last year has been tough, but there’s light at the end of the tunnel. There’s a new sense of community in the Dales, and everyone is keen to support local businesses. This is the perfect opportunity to grab a slice of business that might otherwise go elsewhere. And we’re here to help you get your message across. With over 25 years of supporting independent local businesses, we can make sure everyone in the Dales knows you’re back in action.

To find out more email sue@daleslife.com or call 01904 629295

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A.D. CALVERT

ARCHITECTURAL STONE SUPPLIES LIMITED ROBOTIC CARVING AND DIGITAL DESIGN • SPECIALIST DESIGN SERVICE • WALLING • BESPOKE ORNAMENTAL FEATURES LASER ETCHING • MOULDED WORK • DOMESTIC AND COMMERCIAL NEW BUILDS • FIREPLACES • FLOORING • LANDSCAPING RESTORATION • BLOCK STONE • GRANITE, MARBLE & LIMESTONE PRODUCTS • VOLUMIX CONCRETE • SPECIALIST PLANT & HAULAGE

Established in 1993 and based in the heart of Wensleydale, North Yorkshire. We are a professional stone manufacturing company and have extensive expertise in all stone masonry work including new build, repair, conservation and restoration. We supply and manufacture sandstone, limestone, granite and marble. The company comprises an extensive modern stone-processing plant with state of the art equipment and a large workforce of master craftsmen ready to undertake any project. We have the facility to complete projects from first contact to delivery.

The Stoneyard • Wensley Road • Leyburn • North Yorkshire • DL8 5ED

t: 01969 622296 e: stone@calverts.co.uk w: www.calverts.co.uk Dales Life | SPRING 2021 | 103

COLLECTED WORKS

‘MOUSEMAN’ Carved Oak

obert ‘Mouseman’ Thompson is one of the most distinctive and best-loved of 20th century English woodworkers and furniture makers. The distinctive carved mouse that he incorporated as a trademark into virtually all of his work from 1919 onwards – and registered as a logo in 1931 – is still used today by the thriving workshop he founded in Kilburn on the North York Moors. Thompson was born in Kilburn in 1876, the son of a local joiner. In his teens he visited Ripon cathedral, whose magnificent medieval woodcarvings inspired him with a passion for English oak and a determination to revive “the spirit of medieval oak work”. It was a commission from nearby Ampleforth College, completed immediately after the First World War, that established Robert’s reputation. It earned him further commissions from Ampleforth and further afield, enabling him to recruit new craftsmen to his workshop and pass his skills on to a new generation of apprentices. By the time he died in 1955 he was head of a workforce of more than 30.

Magnificent Modelling

Robert Thompson’s work can be seen in churches, cathedrals and public buildings across the British Isles, with local examples including St Mary’s church in Richmond and St Gregory’s church in Bedale. In addition to large-scale projects, the ‘Mouseman’ workshop produced – and still produces – a wide range of domestic pieces ranging from napkin rings, ashtrays and book ends to massive tables and sideboards. 104 | SPRING 2021 | Dales Life

exploring antiques and collectables

2 3 1: English oak anthropomorphic mouse figure, workshop of Robert ‘Mouseman’ Thompson. Sold by Tennants for £13,000. 2: English oak sideboard, Robert ‘Mouseman’ Thompson, c.1920. Sold by Tennants for £8,000. 3: English oak mantel clock, Robert ‘Mouseman’ Thompson, c.1930. Sold by Tennants for £6,500. 4: English oak writing table, Robert ‘Mouseman’ Thompson, c.1940-1950. Sold by Tennants for £10,000.

5: Set of 12 octagonal English oak

napkin rings, workshop of Robert ‘Mouseman’ Thompson, post 1960. Sold by Tennants for £950. 6: English oak owl holding a mouse in its talons, workshop of Robert ‘Mouseman’ Thompson, 1967. Sold by Tennants for £7,500. 7: English oak powder bowl and cover, Robert ‘Mouseman’ Thompson. Sold by Tennants for £5,200.

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Oak is notoriously difficult to carve; figures such as this one took hundreds of hours to make and were never a cost-effective proposition These are now highly collectable, especially the more unusual ones. A 26cm-high figure of a mouse modelled as a wood carver fetched a staggering £13,000 when it went under the hammer at Tennants Auctioneers in Leyburn in March this year, establishing a new auction record for a ‘Mouseman’ carving. The figure was carved by George Weightman, who was one of the most gifted of Robert Thompson’s protégés and renowned for the quality of his work, explains Diane Sinnott, Tennants’ 20th Century Design Specialist. Oak is notoriously difficult to carve; figures such as this one took hundreds of hours to make and were never a cost-effective proposition for the ‘Mouseman’ workshop, says Diane. They were made as promotional pieces, designed to catch the eye of passers-by at the Great Yorkshire Show. Such items are incredibly rare, hence the record-breaking price.

Little and Large

As well as rarity, age plays a role in determining value, with pre-1955 pieces generally attracting a premium. Interestingly, though, current auction values don’t necessarily reflect an item’s original purchase price. “The bigger pieces aren’t so commercial,” explains Diane.

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“Massive tables and sideboards are harder to find a home for, so something like a powder bowl or a set of napkin rings can make as much as, or more than, a huge dining table. “Likewise smaller, more practical pieces of furniture – such as the lovely writing desk we sold last year for £10,000 – can make more money than tables twice their size. “And when it comes to tables, the kind of oak that was used is also an important factor. Burr oak, with its gorgeous knotty patterning, will attract more interest than standard quarter-cut oak.” Whilst a few ‘Mouseman’ pieces sold at auction go abroad, the majority stay here in the UK. Not surprisingly there’s a very strong following amongst Yorkshire folk and others who have fond memories of the area, including former students at Ampleforth College.

Captivating Critters

Robert Thompson inspired a whole generation of talented followers and imitators, now known collectively as the ‘Yorkshire Critters’ school, and they too are now attracting the attention of collectors. First and foremost amongst them is Stan ‘Woodpecker’ Dodds (1928–2012). Stan became an apprentice at Robert Thompson’s workshop at the age of 14, and continued to work there until he retired in 1994. He also had his own workshop where he made oak carvings in his spare time, signing them first with a carved rabbit and subsequently with a woodpecker. Stan was one of the ‘Mouseman’ workshop’s best carvers, and his figural pieces include otters, elephants and shire horses. He is now keenly collected in his own right, both for his ‘Mouseman’ work and for the work he did in his own right. A figurine of an owl holding a mouse in its talons sold at Tennants for the very respectable sum of £7,500 earlier this year. For more information about Tennants Auctioneers, or to arrange a valuation, visit tennants.co.uk or call 01969 623780.

• • • • • • • •

Ornate plaster restoration Cornice manufacture Traditional lime plastering Lime rendering techniques Historical plasterwork surveys Lath and plaster ceiling repairs Heritage work on listed buildings Bespoke design service

We have a national reputation for manufacturing and installing the very best heritage, traditional and contemporary plasterwork. Whether you are looking for a ceiling rose or cornice to fit your period property, repairs to damaged existing plaster detail, the large-scale restoration of a historic property or a bespoke design to reinstate traditional decorative plaster features, we can help.

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Visit our website and watch our videos, follow us on twitter, say hi on Facebook. Or just give us a call and tell us what you want.

01609 776462

www.ryedaleplasterers.co.uk

• office@ryedaleplasterers.co.uk Dales Life | SPRING 2021 | 107

alternative energy

We meet Lulu Ferrand, founder of Tanfield Wellness 108 | SPRING 2021 | Dales Life

hen Lulu Ferrand first experienced CST – Craniosacral Therapy – it changed her life. And now she’s on a mission to bring this unique gentle and non-invasive approach to healing to North Yorkshire. Last July Lulu opened Tanfield Wellness in her native village of West Tanfield. There she and fellow practitioners offer a range of therapies and interventions, including CST, reiki, psychotherapy, hypnotherapy, reflexology and transformation coaching. “I don’t think there’s anything else like it in the Dales,” she says. CST is a complementary therapy – developed as an offspring of osteopathy in the 1970s – that aims to promote physical, psychological and emotional well-being. Lulu first encountered it at a difficult time in her life, when she was struggling to recover from divorce and breast cancer. Later, in a moment of sudden intuition, she knew that she needed to investigate the therapy further. In 2013 she graduated from a two-year course in CST from the Craniosacral Therapy Educational Trust in London, subsequently going on to become Chair, and a trustee, of the Craniosacral Therapy Association of the UK.

CSTA

HELP YOURSELF What kinds of issues can CST help with? “A massive range,” says Lulu, “including anxiety, depression, panic attacks, migraines, tension, sleep problems, irritable bowel, back pain, ADHD, autism and post-operative recovery. “But I want to stress that as a practitioner I don’t help you – I facilitate you to help yourself. Once you get to know your body you’ll find that it has an innate ability to balance, restore and heal itself. So my aim is to give people the tools to look after themselves.” What happens during a CST treatment? At the initial hour-and-a-half session (subsequent sessions last an hour) Lulu will start by taking a full and detailed case history, from birth to the present day. The actual treatment takes place with the client lying, fully clothed, on a couch. Lulu uses a very light touch to tune into the energy fields in the body. She looks for blockages and tensions, and encourages the client to listen to their body and allow the blockages to unravel. Dales Life | SPRING 2021 | 109

CSTA

So how does it feel to be on the receiving end of a CST treatment? “It’s different for different people, and your body will unravel in the way it wants,” says Lulu. “Some people feel sensations of heat or cold, others will experience tingling, fizzing or rippling sensations, or a sudden emotional release. The effects may be immediate, but often the body continues releasing over the following days.”

FINE TUNING “It’s unusual for one session to be enough,” says Lulu. “Usually I see clients for seven or eight sessions. Some come along every now and then for a top-up.” To help the healing process along, Lulu has posted a range of self-help videos on the Tanfield Wellness website for clients to use between sessions, including guided meditation, breathing exercises and advice on being positive. 110 | SPRING 2021 | Dales Life

For some years Lulu has been carrying out treatments at a distance via Zoom or on the telephone, so she has been able to continue working with many of her clients, new and old, during lockdown. “Whilst it’s nothing like a faceto-face session,” she says, “it works surprisingly well most of the time, and some people actually prefer it! You can tune into someone’s energy field like tuning into a radio station.” Lulu has also completed a post-graduate course in Equine Craniosacral Therapy, and treats horses within a 50-mile radius of West Tanfield. “It works along exactly the same principles. Horses are very like babies, their energy fields are fresh and new. And they have many of the same problems that we do.” So what are Lulu’s hopes for the future? “CST is becoming much more well known, and it would be wonderful if the medical profession were to embrace it more fully. I would also love to set up a charity, or collaborate with a local charity, to help people who couldn’t otherwise afford it to get access to CST treatments.” To find out more about CST and Tanfield Wellness visit tanfieldwellness.co.uk or call 07887 506163.

Spring and summer new collections now in stock JOULES

WHITE STUFF

SEASALT

NOMADS

To shop online please visit milnersoﬂeyburnshop.co.uk

Milners of Leyburn 6 Market Place, Leyburn DL8 5BJ 01969 622208 • sales@milnersofleyburn.co.uk www.milnersofleyburn.co.uk milnersofleyburnshop.co.uk

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BENceramics ARNUP • • • • • • • • •

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

To book please go to our website or call 07887 506163 to discuss a treatment suitable for you. Visit www.tanfieldwellness.co.uk for further details.

Tanfield Wellness offers a holistic approach to healing - specialising in trauma, stress and anxiety, parent/child and family issues and chronic pain. No matter what is holding you back, emotional or physical, we can help you rebalance and get back on track.

Not all hot tubs are the same We are hot tub specialists and only supply the finest hot tubs on the market with unique features. With over 30 years’ experience, we pride ourselves on providing the correct hot tub for you and your family.

Please visit our showroom or call us for further information.

A Bigger Splash, Unit 6, Brompton Industrial Park, Station Road, Brompton-on-Swale, N. Yorkshire DL10 7SN 01748 812039 www.a-biggersplash.co.uk abiggersplash2@aol.com 112 | SPRING 2021 | Dales Life

Taking Good Care Franklyn Care is at the forefront of a revolution in attitudes towards dementia

ementia is a subject many of us shy away from, but we ignore it at our peril. According to NHS statistics, one in 14 people over the age of 65 – and 1 in 6 over-80s – are affected by the condition. By 2025 it’s estimated there will be more than 1 million people with dementia in the UK. Some of us also have outdated – and needlessly pessimistic – ideas about what care homes can achieve. Attitudes and practices have changed hugely over the last couple of decades. The best care facilities nowadays couldn’t be more different from the depressing stereotypes we grew up with. Franklyn Care is an excellent example of a forward-looking organisation that is championing a positive, enlightened approach towards dementia care in the four care homes that they run here in the North East: Hillcrest in Catterick Garrison, The Gatehouse in Harrogate, Kirkwood in Ilkley and Stobars Hall in Kirkby Stephen.

AIMING HIGH Suzanne McPadden is Franklyn Care’s Operations Manager, and there’s no doubting her passionate commitment to providing the very highest standards of care and support for Franklyn Care residents. “Dementia can often mean that someone isn’t safe to live at home on their own,” she says, “but we’re keen to get away from the negative idea that they ‘have’ to go into a home. We aim to create an experience so positive that people actively want to come and live with us. Which would you rather do: sit at home and be totally bored, or be part of a community, make friends and have access to a wide range of exciting activities? I know which I would prefer! “Our philosophy is that dementia shouldn’t be allowed to get in the way of people making their own choices and living their lives with independence and dignity.”

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SEE FOR YOURSELF THE PERSONAL TOUCH “In each of our homes we have different areas set up for sports, music, crafts – whatever people want to enjoy – to keep brains active and create a fun atmosphere. And if residents want to be involved in running the home, whether it’s writing a newsletter or doing the washing up, we’ll encourage that as much as possible. “It’s all about giving people the tools to live the lives that they used to. So we always look at a resident’s personal history: where they grew up, what their jobs were, what their hobbies and interests are. Equipped with this background understanding we can connect with them, help them personalise their rooms, organise activities that will suit them, and so on. “Of course when a care home is busy and active, like ours, every day is different and you can’t run to fixed timetables. It’s important to be flexible and take each day as it comes. We tell our carers that it’s OK to take the time to sit down with a resident for a cup of tea and a chat. That one-to-one contact is very important.” 114 | SPRING 2021 | Dales Life

“Sometimes relatives feel guilty about letting a loved one go into a care home. You can feel like you’re letting them down, whereas in fact you’re making things better for them. If you don’t believe me, come and sit in one of our homes for an hour or two and see everyone’s happy faces! If you’re still concerned I would encourage you to book a two-week respite stay for your relative to see how they cope. You – and they – will probably be very pleasantly surprised! “Day care can be another effective way of making the transition to full-time residence. Potential residents can make friends and get to know a designated key carer, come to realise for themselves that one of our care homes is something they would positively enjoy being part of. “You can’t stop dementia, you need to stop being afraid of it and find a way to work with it. If someone has dementia we have to step into their world, rather than trying to force them conform to ours.” For more information about Franklyn Care and its care homes visit thefranklyngroup.com

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Dales Life | SPRING 2021 | 115

Organic cotton yellow dress by Rejina Pyo, Harvey Nichols, Leeds

Peony Blush nail polish by Nailberry is free from major chemicals and delivers healthier nails, nailberry.co.uk

Sleek leopard-print compact containing matt and shimmer eyeshadows, from the felineyes collection by Dolce & Gabbana, dolceandgabbana.com

J’adore Eau De Parfum Infinissime, a gorgeous new fragrance from the iconic house of Dior. Available at Barkers, Northallerton.

Stunning range of handmade silver seashell necklaces made in Yorkshire, from a collection at Pyramid Gallery, York.

Sebastian the Stag, a luxurious fine silk scarf, from a range by Bernie and Blue, designed and handmade in Yorkshire, bernieandblue.co.uk

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The Chevy bag by Russell and Bromley is crafted from beautiful natural raffia. Russell and Bromley, Harrogate.

Orange butter-soft leather mules available in a range of colours, Dune, Harrogate.

Sequin-embellished dress, jennypackham.com

Gold statement bracelet from a range by Yen, at Pyramid Gallery, York.

Super luxurious shimmering oil spray for hair and body by Estee Lauder, Barkers, Northallerton.

Hot Lips Lipstick in Angel Alesssandra, a dreamy sunset peach, perfect to enhance your tan, Harvey Nichols, Leeds.

Extra-firming neck and décolleté cream by Clarins, instantly lifts and tightens the skin, available at Clarins counters nationwide.

Gold leather mules with block heel, Russell and Bromley. Harrogate.

Highlighting compact with three shades by Hourglass, delivers an instant glow, SpaceNK, Harrogate.

Hand-poured candle which softly crackles as it burns, available in four fragrances, himalayangarden.com

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On the market

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

SOUTH VIEW, HEALEY A charming three bedroom character cottage situated in a fantastic rural location. Guide Price: £375,000 Robin Jessop Ltd. 01969 622800 robinjessop.co.uk

23 JUBILEE ROAD, AISKEW A spacious four bedroom detached house presented immaculately. Guide Price: £275,000 - £300,000. Robin Jessop Ltd. 01677 425950 robinjessop.co.uk

THE OLD CHAPEL, BURTERSETT

ARNGILL, WEST WITTON

Beautifully converted former chapel with three bedrooms, workshop and garden. Guide Price: £325,000 - £350,000 Robin Jessop Ltd. 01969 622800 robinjessop.co.uk

A charming detached character cottage. Situated in a popular Dales village. Guide Price: £325,000 Robin Jessop Ltd. 01969 622800 robinjessop.co.uk

TRINITY COTTAGE, WEST WITTON

WHARTON BARN, ASKRIGG

A deceptively spacious mid-terrace cottage with gardens. Guide Price: £250,000 Robin Jessop Ltd. 01969 622800 robinjessop.co.uk

Detached stone barn with planning permission for a holiday let. Guide Price £150,000 Robin Jessop Ltd. 01969 622800 robinjessop.co.uk

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

DAGGERSTONES, HEALAUGH

WILLOWS GARTH, NEWTON LE WILLOWS

An outstanding country residence beautifully set in an elevated position with panoramic views. Guide Price: £1.35m

A stunning architect designed detached house with double garage, generous parking & gardens. Guide Price: £700,000

STOCKS HOUSE, BAINBRIDGE

RIVERSONG, AYSGARTH

A substantial semi-detached five bedroom property in a delightful Dales village. Guide Price: £495,000

An immaculate two bedroom holiday cottage close to Aysgarth Falls. Guide Price: £250,000

CHURCH FARM HOUSE, WINSTON

BARN AT DOWNHOLME

A spacious detached house in need of refurbishment with large gardens. Guide Price: OIEO £295,000

A barn with planning permission for residential conversion and paddock.

Bedale 01677 425950

robinjessop.co.uk

Guide Price: £150,000 Dales Life | SPRING622800 2021 | 119 01969 Leyburn

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120 | SPRING 2021 | Dales Life

John Blenkiron & Sons Funeral Directors

Founded by John Blenkiron in 1967 and now managed by his twin sons James and John, we serve the communities of North Yorkshire and County Durham from our offices in Richmond and Barnard Castle. The brothers are supported by a team of ten loyal and dedicated staff including their sister Sarah and their niece Rebecca. We are passionate about providing the highest levels of care to families and service to our community, maintaining the reputation we have helped to build up over more than 50 years. Call us for immediate support, advice or to arrange a home visit. We are here to help 24 hours a day. Prepaid funeral plans also available.

Richmond

Barnard Castle

Catterick

01748 850 033

01833 695 444

01748 529 168

Leyburn

Northallerton

01969 625 048

01609 780 004

www.blenkirons.co.uk Dales Life | SPRING 2021 | 121

NORMAN F. BROWN CHARTERED SURVEYORS  ESTATE AGENTS  LETTINGS Selling and letting property since 1967

Yanwick House, Carthorpe

A superb, four bedroom detached character property in the village of Carthorpe. Dining kitchen, sitting room and study, plus four double bedrooms including a main bedroom with ensuite and walk-in wardrobe. EER E54.

£335,000 Bedale Office

Plain House, Newton Le Willows

Plot 5 North Road, Hackforth

£400,000 Bedale Office

£475,000 Bedale Office

A beautifully presented three bedroomed link detached home full of character. with far reaching views, attractive gardens and benefits from oil c/h, ample off-street parking, two storage sheds. There is also scope to extend, subject to any necessary planning permission. EER E51

14 Queens Rd, Richmond

01748 822473

6 Bridge Street, Bedale

01677 422282

LAST ONE REMAINING! Detached family home within an exclusive gated development located in Hackforth near Bedale. Offering over 2200 square feet of accommodation plus a double garage, this attractive home provides spacious rooms. EER TBC

25 Market Place, Leyburn

01969 622194

NORMAN F. BROWN CHARTERED SURVEYORS  ESTATE AGENTS  LETTINGS Selling and letting property since 1967

Raisbeck, Healaugh

A well-proportioned traditional cottage of character within the heart of Swaledale. Entrance hall, lounge, dining room, kitchen, pantry, cloakroom/wc, coal store, 3 double bedrooms, bathroom/wc, front patio garden, NSH. No forward chain.

£235,000 Richmond Office

Hallgarth Cottage, West Burton

Traditional cottage in a desirable village. Entrance hall, lounge, kitchen/dining room, utility room, garden room, wc, garage, 2 double bedrooms, bathroom/wc, parking, garden with office/hobby room, oil-fired central heating, part double glazing. Contents available by separate negotiation. EER24. No forward chain.

£310,000 Leyburn Office

14 Queens Rd, Richmond

01748 822473 122 | SPRING 2021 | Dales Life

6 Bridge Street, Bedale

01677 422282

Hill Close, Reeth

A well-presented link detached house backing onto open countryside. Entrance hall, lounge, kitchen/dining room, 2 bedrooms, walk-in wardrobe, bathroom/wc, garage, driveway, low maintenance rear garden, NSH, UPVC d/g. EER D68 No forward chain.

£275,000 Richmond Office

25 Market Place, Leyburn

01969 622194

Your Legal Companion for Family Matters • Separation & divorce • Contact with children

or grandchildren • Civil partnership

dissolution

Reassuring

& Sensitive

When there is no turning back, find comfort in looking forward

Offices At:

Barnard Castle

Sedbergh

Hawes

Leyburn

t. 01833 600 160

t. 015396 223 40

t. 01969 666 290

t. 01969 621 230

21 Galgate, Barnard Castle Co. Durham DL12 8EQ DX 61665 Barnard Castle

54 Main Street Sedbergh, Cumbria LA10 5AB

Market Place Hawes, North Yorkshire DL8 3QS

7 Railway Street Leyburn, North Yorkshire DL8 5EH

mbmcgarry.co.uk

e. office@mbmcgarry.co.uk Dales Life | SPRING 2021 | 123

Authorised and regulated by The Solicitors Regulation Authority Number 606950

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

OUTSTANDING BY CQC

A Beautiful Place to Live north end, Bedale, north yorkshire dl8 1af Tel: 01677 423635 www.residential-homes.net FLOOR TILES & FLAGS CLEANED AND SEALED Kitchens • Conservatories • Halls

We are looking for distribution agents In Bedale, Leyburn, Richmond, Northallerton and surrounding areas. Excellent rates paid.

daleslife.com sue@daleslife.com 07970 739119

JOHN LORD

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

124 | SPRING 2021 | Dales Life

THE GATEHOUSE CARE HOME DEDICATED TO QUALITY CARE At The Gatehouse we pride ourselves in creating a home from home, in a welcoming atmosphere. Our Residents enjoy savouring our fabulous menu’s created from locally sourced produce, and can enjoy daily activities. The Gatehouse delivers 5 star luxury, with an excellent reputation in the local community.

RESPITE OFFER A short break can be very beneficial, providing companionship in luxurious, comfortable surroundings. A time for rest and recuperation for your loved one and well earned respite for you, the care giver. We currently have places available and our offer of a 3rd week free on a minimum 2 week booking is valid until 31st May 2021.

BOOK 2 WEEKS & GET THE 3RD WEEK FREE

www.thefranklyngroup.com/gatehouse To take advantage of our offer, email thegatehouse@thefranklyngroup.com or call 01423 535700 9 Manor Rd, Harrogate, HG2 0HP Dales Life | SPRING 2021

| 125

to dine for

Great places to eat and stay in the beautiful Yorkshire Dales 126 | SPRING 2021 | Dales Life

THE SADDLE ROOM Coverdale

THE BLACK SWAN Fearby

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

The Black Swan at Fearby, near Masham, is a 17th century inn offering a warm welcome, local beers and four-star rooms with fine views of the local moors. The menu and ever-changing specials board feature top quality homemade food based around fresh, seasonal local ingredients.

thesaddleroom.co.uk 01969 640596

blackswan-masham.co.uk 01765 689477

SWINTON ESTATE THE SANDPIPER INN

Masham

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

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

sandpiperinn.co.uk 01969 622206

swintonestate.com 01765 680900

Leyburn

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STONE HOUSE HOTEL

GRANTLEY HALL

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

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

stonehousehotel.co.uk 01969 667571

grantleyhall.co.uk 01765 620070

FOX HALL INN

TENNANTS GARDEN ROOMS

The Fox Hall Inn is a historic Dales hostelry with spectacular views across Holmedale. Recently refurbished, it offers beautifully presented, freshly cooked dishes, served in a choice of several smart, stylish dining areas, including a light, airy restaurant, a patio and a cosy, dog-friendly bar.

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

foxhallinn.co.uk 01325 718303

tennantsgardenrooms.com 01969 621146

Sedbusk

East Layton

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Ripon

Leyburn

SWINTON E S TAT E

Dales Life | SPRING 2021 | 129

THE WHITE BEAR Masham

The White Bear’s talented chefs use locally sourced ingredients to create delicious seasonal dishes, and there’s an extensive wine list to complement the menu. You can enjoy your meal in the charming dining room or the traditional bar, with open fires creating a cosy atmosphere throughout. thewhitebearhotel.co.uk 01765 689319

VENNELL’S RESTAURANT Masham

Now in their 15th year, Vennell’s philosophy is unchanged – local, seasonal, sympathetically cooked produce. Consistency has been key for this multiaward-winning restaurant. Jon Vennell has been at the helm in the kitchen and wife Laura front of house for the entire time. vennellsrestaurant.co.uk 01765 689000

THE QUEENS HEAD Fingall

THE WENSLEYDALE HOTEL Enjoy lunch on the south-facing terrace, a cream tea by the fire or dine in the restaurant where our friendly and knowledgeable team will serve a panEuropean menu that combines British classics with continental favourites. Bon appétit!

A superb four-star country inn with comfortable, modern accommodation, set in picturesque surroundings in a quiet village near Leyburn. The Queen’s Head restaurant and bar menus offer an extensive range of homemade cuisine, sourced from local ingredients and prepared to the highest of standards.

thewensleydalehotel.com 01969 622093

queensfinghall.co.uk 01677 450259

Middleham

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Family Law

Property Law

Business Advice

Employment Law

Wills, Probate & Family Trusts

Estate Planning

Lasting Powers of Attorney

Advising the Elderly

Farming & Agriculture

Dispute Resolution

FAMILY LAW CLINIC We also run a family law clinic once a

For help and legal advice call

week at our Bedale and Ripon oﬃces.

Bedale 01677 422422 Ripon 01765 601717 Thirsk 01845 522324 www.eccles-heddon.co.uk

Please telephone Jane Midgley at Bedale or Liz Kidd at Ripon to book a FREE 30-minute consultation.

Dales Life | SPRING 2021 |

131

Be Inspired VISIT OUR SHOWROOMS Unit 1, The Craft Yard, The Station, Bedale, North Yorkshire DL8 1AW 85 High Street, Northallerton DL7 8PP Call 01677 424669 or 01609 770777 for more information or to arrange a free design consultation 132 | SPRING 2021 | Dales Life

Dales Life Spring 2021

Articles inside

TO DINE FOR

DALES LIFE LOVES

DALES DIARY

COLLECTED WORKS

ALTERNATIVE ENERGY

TAKING GOOD CARE

SWEET TREATS

COME FOR DINNER

TIME FOR TEA

CRACKING CAKES

A DAY IN THE LIFE

THE DISCERNING DINER

GARDEN NOTES

FOOD NOTES

A MATCH MADE IN HEAVEN

TULIP FEVER