food notes

Food news, events and fabulous local produce

A CHANCE TO EGG-CEL

The time for giving Easter eggs is looming – and just how impressive would it be if you actually made your own chocolatey seasonal surprise? The Swinton Estate Cookery School is offering the chance to learn how to do just that, with courses aimed at both junior (5 April) and adult (6 April) chefs. Find out more at swintonestate.com

Choice cheese

The Cheese Press on Victoria Road, Richmond, stocks a range of delicious local, British and European artisan cheeses alongside a carefully curated selection of drinks and accompaniments to pair with them. They also supply hampers, platters and cheesecakes for weddings and other celebrations. For opening hours and details of their popular cheese-tasting events check out The Cheese Press Instagram feed at #thecheesepressrichmond

Springtime Spears

Nothing beats delicious fresh asparagus, and Yorkshire asparagus ranks amongst the country’s best. Spilmans asparagus, grown in the sandy soil of Church Farm, Sessay, near Thirsk, is a perfect example – hand-picked and promptly delivered to top hotels and restaurants plus a select handful of independent shops. You can buy Spilmans asparagus from The Greengrocer in Market Court, Bedale.

Take The Cake

Easter is a great excuse to indulge in something sweet, and if you fancy some cracking cake, Mainsgill Farm Shop mainsgillfarm.co.uk) on the A66 just west of Scotch Corner is the place to find it. Mainsgill’s cake counter is crammed with mouthwatering goodies freshly made on site, including scrumptious chocolate cakes and traditional Easter treats such as luscious marzipan-topped simnel cakes.

Ready to roast

Looking for something a little bit different in the meaty treat line?

‘Rack on Black’ is one of several tempting new dishes on offer at the butchery department at Campbell’s of Leyburn (campbellsofleyburn.co.uk).

It’s a rack of lamb stuffed with black pudding and finished with mixed herbs – simply pop it in a roasting tin and it’s good to go!

Lunch and learn

This year dedicated gardener Susan CunliffeLister will once again be running her themed garden lunches at Swinton Park. As well as a twocourse lunch featuring ingredients from Swinton’s walled garden, guests can enjoy a talk and a guided tour of the grounds. The first garden lunch is on 9 May. Visit swintonestate.com for more dates, or call 01765 680900 to book.

Luscious lamb

Yorkshire spring lamb is famous far and wide for its taste and quality, and there’s arguably none finer than Mainsgill Farm’s. Mainsgill’s succulent, tasty, home-reared, grass-fed lamb is grazed on the lush green pastures of the Holmedale Valley and skilfully prepped by the farm shop’s in-house butchers. For opening times, or to order online, go to mainsgillfarm.co.uk

Bun At A Time

Hot cross buns were once eaten almost exclusively on Good Friday but fortunately nowadays you can enjoy them on more than just the one day a year! The luxury hot cross buns at Booths in Ripon (booths.co.uk) are baked by Bells of Lazonby and come in several fabulous flavours including chocolate and ginger, and apple and cinnamon.

Fruity favourite

Seville oranges are far too bitter to eat raw, but it’s that same bitterness that makes them the ideal ingredient for marmalade. Mashambased Rosebud Preserves (rosebudpreserves.co.uk) import organic oranges from Seville every January and craft them into their hugely popular Seville Orange Marmalade. Sweetened with unrefined sugar and naturally set, it’s rich, fruity and full-flavoured –the perfect breakfast-time pick-me-up!

Range Finders

Chicken connoisseurs know there’s no substitute for a free-range bird, and delicious free-range chickens – from Yorkshire, naturally – are now back in stock at Campbell’s of Leyburn (campbellsofleyburn.co.uk) after a brief absence due to bird flu. Reserve a bird or check what else is in stock by calling Campbell’s butchery department on 01969 625600.