Dales life winter 2013

FREE Winter 2013

ANTIQUES

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FOOD

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INTERIORS |

WILDLIFE

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GARDENING

Berry Christmas Mary Berry’s festive feast

Lighting up time Bulbs to plant now

Round Robin

Our cheekiest garden bird

Ahead

for figures

Stunning Art Deco figurines

Celebrating

YORKSHIRE’S FINEST

From gin to fine chocolate – we’ve got them all

You’ll want to spend all day in a County Kitchen

Exquisite new range of handmade kitchens now in stock.

PLEASE ASK FOR OUR COMPLIMENTARY BROCHURE TELEPHONE: 01969 624274 Visit our website: www.yorkshire-kitchens.co.uk Open: Monday to Friday 9am-5.30pm and Saturday 10am-1pm

COUNTY KITCHENS (Leyburn) Ltd

Showroom: Belle Vue Offices, Market Place, Leyburn, North Yorkshire, DL8 5AW 2

| Dales Life | WINTER 2013

from the

Editor I

just adore winter. The Christmas holidays are coming, and what could be nicer than taking a long walk in the countryside, then curling

up in front of a blazing fire with some piping hot comfort food?

When it comes to cosy home cooking,

More than just a magazine Read our latest issue – and enjoy lots of exclusive extras – online at daleslife.com

Mary Berry is the unchallenged expert, and we’ve featured three of her delicious recipes on p.48. You’ll find plenty more culinary inspiration elsewhere in the magazine too, including a fabulous festive menu from Marcus Verberne, head chef at stylish restaurant Roast (p.62).

While you’re out and about this winter, keep your eyes peeled. The short days and leafless trees make this the prime season of the year for seeing native birds and mammals. The robin (p.20) is one of our bestloved garden visitors and easy to spot, but if you’re lucky you might also catch a glimpse of an owl. We have several owl species in the Dales – find out about them in Professor Chris Baines’ article on p.22.

We’ve always made it our mission to support Dales businesses, and

It’s a gift Take out a subscription, either for yourself, or as a present for a friend or relative. For details visit daleslife.com or call 01904 629295/235156

never more so than in the current issue, in which we feature a huge range of local talent. On p.103 you can read about Yorkshire’s very own gin, and on p.41 we meet the Swaledale couple who make some of the UK’s finest chocolate. And then on p.76 there’s the story of the Richmond butcher and Gilling West pub that have teamed up to pioneer a completely new cut of beef.

Finally I would like to thank all our advertisers, whose backing has made it possible for us to celebrate our 20th anniversary year by making Dales Life bigger and glossier than ever before. Please support them – and be sure to mention Dales Life when responding to their advertisements!

We’ll be back in February next year. Until then, here’s wishing you all the very best for Christmas and the New Year, from myself and the team. Enjoy the Dales, and enjoy Dales Life!

Short and tweet The Dales Life Twitter following is bigger than ever! For the latest news and views follow @Dales_Life

Sue Gillman Editor

WINTER 2013 | Dales Life |

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It’s all in the detail We design and install luxury bespoke kitchens.

Our classic designs are handmade and are sensibly priced.

Visit our new kitchen showroom, where our friendly team are here to help you achieve the perfect period look.

Contact us on 01748 821500 for further details.

The Period House Store, Unit 3-7 Simpson Buildings, Borough Road, Gallowfields Trading Estate, Richmond, North Yorkshire DL10 4SX www.periodhousestore.co.uk

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BESPOKE DOORS • CAST IRON RADIATORS • OAK FLOORING PERIOD | Dales Life | WINTER 2013 FIREPLACES • HANDMADE KITCHENS • WOOD STOVES

Contents Winter 2013

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44 To advertise in Dales Life contact Sue on 01904 629295/235156 or 07970 739119 sue@daleslife.com Dales Life, 8A Tower Street, York, YO1 9SA www.daleslife.com

48

Features 9 Life Style

32 Gilded Lilies

Inspiring ideas for your home.

Planning to plant some bulbs?

Elena Greenway has some stylish suggestions.

18 Wax Lyrical Luxurious candles to add a touch of magic to your home this winter.

20 Wild Angle Photographers celebrate the beauty of the natural world.

22 Night Flight Owls are some of Britain’s most fascinating birds, says Professor Chris Baines.

29 Garden Notebook Cover image: Š Dr. Udo Schlottmann

Handy tips and ideas for managing your garden.

41 Making It Continuing our series showcasing regional talent.

This month, The Swaledale Chocolate Company.

44 The Discerning Diner Claudia Blake visits the Richmond Grill & Brasserie.

48 Berry Christmas Three recipes from Mary Berry for an alternative Christmas feast.

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Contents Winter 2013

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56

90 To advertise in Dales Life contact Sue on 01904 629295/235156 or 07970 739119 sue@daleslife.com Editor Deputy Editor Production Advertising

Art Editor PA to Editor

Sue Gillman Brian Pike Claudia Blake Sue Gillman Liz Hanson Stef Suchomski Rachel Golding

Contributors Professor Chris Baines, Laurie Campbell, Brian Pike, David Tipling, Christina Billett, Ian Henry, Ross Hoddinott, Diane Sinnott, Elena Greenway, Claudia Blake.

Proprietor

Sue Gillman

Apologies to Victoria Harley for our omission of credit for her images in the autumn issue preserves feature. t. 01904 629295/235156 m. 07970 739 119 e. sue@daleslife.com www.daleslife.com Dales Life, 8A Tower Street, York, YO1 9SA

Features 56 Home on the Range

90 Ahead for Figures

Hearty Christmas recipes from Louise Walker’s new book, Traditional Aga Christmas.

Art Deco ceramic figures are highly collectable says Diane Sinnott.

62 Festive Feast

94 Stay In Style

A festive menu with a dash of style from Marcus Verberne head chef at Roast.

Dales Life visits The Wensleydale Heifer in West Witton.

72 Season’s Eatings

Milners of Leyburn celebrates its 130th anniversary.

Making the most of tasty parsnips and vibrant pomegranates.

76 Raising the Steaks Brian Pike meets the innovators bringing the flat iron steak to North Yorkshire.

84 Dales Life Loves Gorgeous goodies to snap up or add to your gift list.

99 Setting Great Store

103 In High Spirits Yorkshire now has its very own gin, Brian Pike reports.

107 Emporium If you’re shopping for presents this Christmas be sure to shop local.

128 To Dine For Great places to eat in the Yorkshire Dales.

All rights reserved. Permission for reproduction must be sought from the publisher. Freelance contributions welcomed.

The views and opinions expressed in Dales Life are not necessarily those of the publishers or their employees.

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| Dales Life | WINTER 2013

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Peppercorn House Fine furniture, Fabrics & Wallpapers We offer a beautiful range of soft furnishings, including handmade curtains, blinds, headboards, upholstery and cushions.

A perfect complement to our stunning furniture, lovingly hand painted in our own workshop, all enhanced by our beautiful home accessories and gifts.

Commissions undertaken.

Our showroom offers an eclectic mix of individual pieces to make your house a home.

f Beautiful soft furnishings, upholstery and fine furniture.

01325 401778 or 07961 967070 www.peppercornhouse.com Hurworth Grange, 41 Hurworth Road, Hurworth Place, Darlington DL2 2BN

Westwoods

Country Store and Tea Room We have Christmas all wrapped up At Westwoods Country Store you’re sure to find the perfect gift for Christmas in our unique range of beautiful home accessories, from colourful cushions, pottery and ceramics, clocks, candles, and kitchenware to quirky soft furnishings, and much more.

Our tea room is the perfect place to relax and enjoy some festive fare; drop in for a morning coffee, light lunch or afternoon tea.

We are also the one stop shop for all your equestrian needs - we have a fantastic new collection of country clothing now in stock to see you through the colder months in style.

Village Farm, Main Street, West Tanfield HG4 5JJ • 01677 470769 • www.westwoodscountrystore.co.uk

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| Dales Life | WINTER 2013

LIFE STYLE Inspiring ideas for your home

Miniature glass teapot bauble by Emma Bridgewater, Serendipity Interiors, Leyburn, 01969 622112.

Metal tray decorated with a winter garden scene, Dovetail Interiors, Bedale, 01677 426464.

Rabbit worktop saver in toughened glass by Joseph Joseph, Serendipity Interiors, Leyburn, 01969 622112.

Petite Le Creuset casserole dish in Kiwi Green, Serendipity Interiors, Leyburn, 01969 622112.

Birdy Blue Tit apron from Magpie, Bear Cottage Interiors, Hawes, 01969 66607.

Peter Rabbit crockery set limited edition by Emma Bridgewater, Dovetail Interiors, Bedale, 01677 426464.

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Serendipity Interiors

Let us inspire you with a stunning selection of furniture and home accessories, to give your home a new lease of life.

So whether you are indulging yourself, or shopping for Christmas presents, we have something for everyone.

Open 7 days a week 10 to 5.00 Serendipity Interiors, Norfolk House, Market Place, Leyburn, North Yorkshire DL8 5AQ Tel: 01969 622112 www.serendipityinteriors.co.uk

Let’s Colour with Dulux If you don’t get the colour right first time, get another for free.

Let Dulux know why you aren’t happy and they’ll give you a voucher for a free exchange.

We stock the Dulux Tailor Made Colour Collection, offering over 12,000 colours which can be mixed in any finish you want Finishes available in Flat Matt, Matt, Soft Sheen, Silk, Eggshell, Satinwood and Gloss

SANDERSON & CO

INTERIOR DECORATING SUPPLIERS High Street, Leyburn | Tel: 01969 623143 10

| Dales Life | WINTER 2013

LIFE STYLE Inspiring ideas for your home

Stylish ‘Moongazing Hare’ photo frame from a range at Countryhouse Interiors, Leyburn, 01969 625018.

Hare salt and pepper shakers from Orchid Designs, Countryhouse Interiors, Leyburn, 01969 625018.

Rounded hip flask with pheasant decoration, Jamesons Country Store, Masham, 01765 680215.

Fine bone china pheasant mug from Westwoods Country Store, West Tanfield, 01677 470769.

“Come By” cushion from Voyage’s Country range, CB Furnishings, Northallerton, 01609 772916.

Glass duck decanter, from a range at Westwoods Country Store, West Tanfield, 01677 470769.

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B E A R C OT TAG E I N T E R I O R S Period & Contemporary Country Design Bespoke design service ranging from a single cushion cover to a complete home design package

We would like to invite customers old and new to visit our festive emporium in our large showroom in Hawes The Cattle Market, Market Place, Hawes, DL8 3RD Tel 01969 666077

www.bearcottageinteriors.co.uk

DOVETAIL INTERIORS FURNITURE HOME ACCESSORIES GIFTS

17 Market Place, Bedale, DL8 1ED 01677 426464 www.dovetailinteriors.com

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| Dales Life | WINTER 2013

LIFE STYLE Inspiring ideas for your home

Cream wall clock with gold detailing, BB & Beth, Richmond, 01748 811799.

Festive metal Christmas Tree hanging decorations, Dovetail Interiors, Bedale, 01677 426464.

Oval paperweight with butterfly design by India Jane, The Forge Interiors, Bedale, 01677 427383.

Stained glass holly suncatcher, LovefromEve, lovefromeve.com.

Heart-shaped ceramic hanging decoration, LovefromEve, lovefromeve.com.

Green linen cushion with faded gold applique from India Jane, The Forge Interiors, Bedale, 01677 427383.

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MILNERS of Leyburn 130 years serving The Dales 1883-2013

Carpets | Rugs | Curtains | Blinds | Upholstery | Bedding Ladies & Mens Fashion and Accessories

Style for you and your home 14

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

| Dales Life | WINTER 2013

KIDS CORNER Inspiring ideas for Christmas

Lily Puddlian Junior plush toy by Dora Designs, Jameson’s Country Store, Masham, 01765 680215.

Handy laundry or soft toy bag from Powell Craft, New Jersey, Bedale, 01677 427746.

Bespoke wooden letters made to order in any colour, Peppercorn House, Hurworth, 01325 401778.

Colourful umbrella by Powell Craft, Serendipity Interiors, Leyburn, 01969 622112.

Bright pink dress with ballerina design by Powell Craft, New Jersey, Bedale, 01677 427746.

Charlie Bear with cream plush fur and suede paws, Countryhouse Interiors, Leyburn, 01969 625108.

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Love Quality Love Dave Hudspeth Carpets

Kersaint Cobb Crucial Trading Amtico Karndean Brintons Georgian Carpets Associated Weavers Adam Carpets Gaskell Wool Rich

Unit 2, Station Road Brompton on Swale Richmond DL10 7SN 01748 835111 Unit 7, Badger Court Harmby Road, Leyburn DL8 5BF 01969 625111

davehudspethcarpets.co.uk

T 01609 775383 W WWW.DEANSBURYKITCHENS.CO.UK E INFO@DEANSBURYKITCHENS.CO.UK 16

| Dales Life | WINTER 2013

Help?

Need a little

I N T E R I O R S B E D A L E

• HOME CONSULTATION • We understand that with so many possible styles to contend with, the prospect of choosing a new colour or look for your home can be a daunting one. This is where we can help.

We offer a Farrow & Ball colour consultation and design service in the comfort of your own home.

This service costs from £60.00 • FULL ROOM DESIGN • A full room design allows you to benefit from every aspect of our knowledge. Mood and sample boards, evoking the intended look and atmosphere of the finished space are skilfully combined and presented to you.

We work closely with you to provide a solution for every element of o the design.

This service costs from £270.00 per room

Amen House, North End, Bedale, DL8 1XA (behind Bedale Hall) 01677 427383 www.forgeinteriors.co.uk

BEAUTIFUL BATHROOMS STUNNING PRICES

BATHROOMS At Bathrooms Direct we bring you exceptional bathrooms at incredible savings.

Our bathrooms are elegant, practical and designed to last a lifetime, unlike cheaper online products.

We have been designing bathrooms for over 30 years and offer expert advice and the highest quality customer care.

Call us now to arrange a free design and estimate.

DIRECT 01677 425788 sales@bathrooms-direct.net www.bathrooms-direct.net John H Gills Yard, 1 Leeming Lane, Leeming Bar DL7 9AB

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Wax Lyrical These luxurious scented candles will add a touch of magic to your home this winter.

They make great gifts too!

Sense of Joy

by Carol Joy For the ultimate in relaxation, try this 100% organic, allergenfree candle from Carol Joy. It has three layers of fragrance, shifting from refreshing apple and peach through delicate violet and lavender into a sweet sandalwood base. Price £48.

See www.caroljoylondon.com for a list of stockists.

Pomegranate Noir

by Jo Malone Don’t be fooled by its innocent appearance – the Pomegranate Noir candle packs a real punch. Deep, rich scents of pomegranate, raspberry and plum are lifted by pink pepper and Casablanca lily, resulting in a gorgeously enigmatic, sultry fragrance.

Price from £22. www.jomalone.co.uk.

Orange Spice

by Heyland & Whittle A truly festive treat, this Orange Spice candle combines zesty orange, spicy cinnamon and warming nutmeg to create a heady, roomfilling Christmas fragrance. The pure soy wax gives a much cleaner and more even burn than many candles. Price £22. www.heylandandwhittle.co.uk.

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| Dales Life | WINTER 2013

Noel

by Melt If you just can’t wait to get into the Christmas spirit, Melt’s Noel candle might just do the trick. Scents of sandalwood, pine and oakmoss will bring the scent of Christmas trees to your living room – without the pine needles! Price £21.

Peppercorn House, Hurworth.

Sensuous

by NEOM Luxury Organics Blending pure ylang ylang, frankincense and patchouli essential oils, NEOM’s Sensuous candle works as a powerful holistic treatment. The scents have been specifically chosen to ease away tension and anxiety – perfect for those times when you want to curl up in front of a cosy fire! Price from £15.

The Forge Interiors, Bedale.

Revive

by Aromatherapy Associates This grapefruit and petitgrain scented candle releases an uplifting fragrance, leaving you feeling refreshed and energised. The high quality soy wax candle is encased in a beautifully embellished glass jar that will add a dash of style to any room. Price £34. www.aromatherapyassociates.com.

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WILD ANGLE Photographers celebrate the beauty of the natural world

the robin

by Ross Hoddinott For a bird that is such a prominent feature of our winter gardens and hedgerows, the robin is surprisingly self-effacing during the summer months, and in July and August it is seldom to be seen or heard.

Only as autumn approaches do robins once more start drawing attention to themselves. Even if you don’t actually spot them, you can often hear them singing their distinctive fluid warbling song from the upper branches of taller trees.

As the year wears on, robins can become surprisingly tame, and many are happy to potter around alongside gardeners and allotment holders as they dig their vegetable beds, watching out hopefully for any insects or worms that have been turned up during the process.

Robins are highly territorial, and in winter bird feeders that fall close to the boundaries of rival territories are the site of protracted and vicious squabbles. And it’s not just the males that do the fighting – a female will defend her patch just as single-mindedly.

The breeding season heralds a temporary truce between pairs of birds.

Clutches of two or three eggs are laid in early spring, and both parents share in the upbringing of the chicks. Juvenile robins are a mottled brown colour, and they don’t acquire their distinctive red breasts until they are around three months old.

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Award-winning Ross Hoddinott is one of the UK’s leading wildlife and landscape photographers, well known for his macro and close-up photography, and also for his evocative landscape studies. Ross has published seven photography books, the latest of which is the revised and expanded version of Digital Macro & Close-up Photography. You can see more of his gorgeous pictures at www.rosshoddinott.co.uk, and find out about his landscape photography courses at www.dawn2duskphotography.co.uk.

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NIGHT FLIGHT More often heard than seen, owls are some of Britain’s most fascinating and beautiful native birds, says Professor Chris Baines.

PHOTOGRAPHY BY DAVID TIPLING

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One of my earliest memories is of my father with his hands cupped around his mouth, calling to owls in the dark – and I will never forget the thrill of hearing an owl hoot in reply.

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T

he ‘tu-whit, tu-woo’ of the tawny owl is still the favourite way for radio and theatre directors to tell an audience that night has come, and the wise old owl is a much loved part of our literary heritage, from Shakespeare to Harry Potter.

The tawny owl is by far the commonest British owl, and a successful survivor in many other countries too. It is a night-hunting woodland bird that has adapted well to the parks, gardens and tree-lined streets of our towns and cities, and although it naturally nests in hollow trees it has nowadays taken readily to nesting boxes and buildings. There are estimated to be up to 50,000 breeding pairs of tawny owls in Britain, and you are as likely to hear them calling in an urban street as a rural woodland.

Tawny owls have chestnut-brown feathers, flecked with black, buff and white – the perfect camouflage for daytime roosting in the dappled shade of trees. Sitting motionless, a roosting bird can easily be mistaken for the stump of a broken branch. If tawny owls are spotted by the local songbirds, though, the racket made by the angry mob is unforgettable.

I have experienced this owl-harassment in my garden a couple of times, with the poor old owl eventually driven to fly away to a more peaceful perch.

Whilst tawny owls are almost as familiar now as they were in my youth, the beautiful barn owl has fared far less well. Latest estimates suggest that there are fewer than 4,000 nesting pairs. The barn owl is a predator with a preference for open farmland, and the traditional meadows and hay barns of the Yorkshire Dales are one of their few remaining strongholds. The sight of one of these ghostly hunters coursing back and forth across a lush expanse of wildflowers is one of the most memorable experiences that British wildlife has to offer.

LEFT Tawny Owl OPENING SPREAD Barn Owl

BARN FREE Whereas tawny owls twist and turn amongst the trees of their woodland habitat, the barn owl glides silently above the fields with an occasional flap of its wings, eyes scanning the ground for mice and rats. A study of barn owls in Jordan and Israel showed that a breeding pair may catch as many as 5,000 rodents in a year, and the farmers there now have a very successful nest box scheme that has enabled them to replace pesticides with these natural predators.

The use of agricultural pesticides in the UK has been the main cause of barn owl decline.

Top predators like owls and other birds of prey accumulate the poisonous chemicals in their bodies as they feed on creatures lower down the food chain. And even when the adult owls survived the pesticides widely used in the 1960s and 1970s, their eggs and breeding success were affected.

OWL FACT FILE • Owls have binocular vision, which enables them to pinpoint their prey by sight.

• Some tawny owl nest sites have been in continual use for as much as 100 years.

• Barn owls’ ears are specially adapted for hunting small mammals by night. One ear opening is larger and slightly higher than the other, which helps them home in on their prey more accurately.

• Tawny owls spend a large part of the year raising their young. The eggs are incubated for a month, almost exclusively by the female.

The male can be 20% smaller than the female, but has to hunt for both of them until the chicks emerge. It takes at least two more months before the owlets are fully fledged.

Even then, parent birds can often be heard calling to their young well into late summer.

• The tawny owl’s familiar ‘tu-whit, tu-woo’ is often a female ‘k-week’ followed by a male’s hooting reply.

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Now that there is a better understanding of the dangers, the use of pesticides is far more closely controlled. Many farmers are keen to encourage natural predators on their land, and nest box schemes are working well. There are numerous barn owl reintroduction initiatives around the country, and several nature conservation charities have worked to encourage the recovery of these very special birds.

ALL EARS There are almost as many long-eared owls in the British countryside as there are barn owls. Long-eared owls are one of our most ancient native species, and although their ear tufts make them highly recognisable, they are especially secretive and difficult to see. They hunt by night, roost in deep woodland by day and – unlike the tawny owl – are largely silent outside the breeding season.

Long-eared owls are smaller than tawny owls, and in flight they have more pointed wings. If you are very lucky you may see long-eared owls gathering in loose groups, and even appearing in village gardens in the coldest weather. They tend to nest in abandoned crows’ nests and one of their common names is ‘cat owl’ – another clue to the way they look.

The short-eared owl is stockier than the tawny and long-eared owls, but is a similar brown and brindled colour. It is much less common, but it can still be seen in the Yorkshire Dales. It hunts by both day and night, and nests in a shallow scrape on the ground in rough grass, reeds or heather.

The little owl, as the name suggests, is the smallest of the group, and probably the one most often seen. It was introduced to England in the 19th century as a natural predator for controlling bullfinches in orchards, but has now become established in open countryside throughout England and Wales. It has a rather comical look, with a dumpy body and a face that seems always to be frowning. Little owls often adopt a fence post or a telegraph pole as an observation point. They have a loud, repetitive ‘kiew kiew’ call, feed mainly on a diet of beetles and other insects, and usually nest below ground in abandoned rabbit holes.

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TOP Short Eared Owl ABOVE Little Owl

You can find out more about owls from the Hawk and Owl Trust at www.hawkandowl.org, and from owl specialist Ian McGuire at www.wildowl.co.uk.

Full of fresh ideas for your home

At CB Furnishings we have an inspiring selection of beautiful designer fabrics, furniture, lighting and home accessories. Whether you are considering a complete make-over, or looking for some inspiration, we have everything you need.

We also offer a home consultation and fitting service. Why not use our knowledge and expertise to create your dream home.

Standard Way, Northallerton DL6 2XA 01609 772916 8 Castlegate, Thirsk, YO7 1HL 01845 525575 www.cbfurnishings.co.uk WINTER 2013 | Dales Life |

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Now Open

FOR THE BEST IN COUNTRY, LEISURE AND SHOOTING WEAR

Wilfords of Leyburn offers a wide selection of outdoor attire, including country, leisure and shooting wear, from a large range of top of the line outdoor clothing brands.

One of only a very few appointed UK stockists of the Holland Cooper luxury tweed clothing range, Wilfords offer clothing to suit all budgets.

14 MARKET PLACE, LEYBURN DL8 5BG • 01969 622213 • INFO@WILFORDSOFLEYBURN.COM WWW.WILFORDSOFLEYBURN.COM

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Start a Fir What could express the seasonal spirit better than a real Christmas tree, raised in your very own garden? This kit from Firebox contains everything you need to grow a handsome Christmas tree - seeds, plant pot, instructions and a sealed incubation bag. Find it at firebox.com.

garden NOTEBOOK

SUPER SPROUT Not everyone looks forward to Brussels sprouts with their Christmas dinner, but there’s a new variety that may change all that. Flower Sprouts are a cross between Brussels sprouts and British Kale. They are milder and slightly sweeter, and contain twice as much vitamin E and B6. Look out for them at your local grocery store.

Year and Now

Log On There’s nothing like an open fire or a piping hot wood-burning stove in winter, and if you’re in search of fuel TheLogCompany. com can help. Much of their high quality firewood is locally sourced in Yorkshire and the North East, and they work in partnership with Yorkshire Woodland Management in Ripon. Find out more at www. thelogcompany.com.

If you want to know what you should be doing in the garden right now - or at any other time -The Curious Gardener by Anna Pavord is an invaluable guide, with a chapter for each month to guide you through the gardening year. (Bloomsbury, paperback, RRP £9.99)

GIVING IT AWAY Winter may not be prime time for working in the garden, but gardening paraphernalia make terrific gifts.

Sophie Conran has developed a beautiful range of tools and accessories, including ergonomically designed hand tools, colourful striped twines and chic wildlife havens.

Available at burgonandball.com.

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FEED-GOOD FACTOR

If you want to help the local wildlife over the tough winter months, consider installing one of these attractive porcelain bird feeders. They are completely frost-proof, and the small feeding area discourages larger birds like pigeons, allowing smaller birds an uninterrupted feed. Find a range of designs at notonthehighstreet.com.

garden NOTEBOOK

Hot Pots

Goodbye plastics, hello colourful, eco-friendly alternatives. Joe’s Com-Pots are made from natural fibres like bamboo, wheat straw and corn stalks, making them 100% biodegradable. They’ll last up to two years planted in the garden, and when they start to break down they’ll fertilise the soil for your plants. Check them out at joes-garden.com.

Leaf Your Mark

Sun Spot If the darker days have you pining for summer, bring an extra touch of sunlight to your garden with the Sun Jar from Suck UK. Sit the jars in a sunny spot during daylight hours. As the light fades they will automatically turn on and emit a beautiful golden glow. Available from suck.uk.com.

To give a gift that lasts a lifetime - and more - why not sponsor a tree with the Yorkshire Dales Millennium Trust? For just £15 the Trust will dedicate a newly planted broadleaf tree in woodland near Ingleton, and you will receive a commemorative certificate and an invitation to visit your tree. Visit www.ydmt.org for more information.

GREEN SCENE A Christmas card with a difference, the Winter Wonderland PostCarden unfolds into a pop-up winter scene complete with skaters and log cabin. Not only that, but included with the card comes a packet of cress seeds, which can be sown into the growing tray inside the card to turn the scene into a festive forest. Available from www.another-studio.com

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All products are available in your choice of colour Specialists in Farrow & Ball colours

From Harrogate to Hartlepool, Hawes to Helmsley, our many thousands of happy customers are looking out on the brighter side of life, improving their homes and enjoying the superb quality of our products and workmanship.

Talk to the experts – designed and fitted by specialists 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.

Take advantage of greater energy savings, security and style. From contemporary to traditional, we offer a bespoke range of top quality window and conservatory designs and bespoke solutions in a colour and style to suit you.

Visit our showrooms at: Lifetime Home Improvements Plews Way, Leeming Bar Ind. Estate Northallerton, North Yorkshire DL7 9UL T: 01677 424381 W: www.lifetimewindows.co.uk WINTER 2013 | Dales Life |

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Gilded Lilies Planning to plant some bulbs? Why settle for just daffodils and tulips, when there’s so much more to choose from?

Elena Greenway has some stylish suggestions.

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In recent years Lily of the Valley has suffered from a fuddy-duddy image, possibly because its fragrance has been hijacked by the cosmetic industry to use in the kind of soaps you can safely give to elderly relatives at Christmas.

Make no mistake, though, the plant is a classic, and it is currently regaining its rightful place in gardeners’ affections. It may be small and unassuming (around 20cm high), but that much-copied scent is truly delightful. Pick stems of the creamy, rounded bells when they flower in May, add a couple of the fresh green pointed leaves, and you’ve got a lovely floral bouquet that will lighten any room with its heady scent.

Lily of the Valley is a woodland plant, so plant it in rich, moist soil in full or partial shade; here, given the right conditions, it will spread to form a dense green mat. Grow from seed, plant as a bulb or propagate by dividing in autumn.

“a lovely floral bouquet LEFT Lily of the Valley Convallaria majalis ABOVE Purple Sensation Allium hollandicum

G

that will lighten any room with its heady scent”

ardening may date back to the Garden of Eden, but it’s as vulnerable to fads and fancies as any high street fashion.

Ornamental plants that were all the rage in Victorian times – or even the Seventies – can now seem as dated as stovepipe hats and kaftans.

Nowhere are the ups-and-downs of horticultural taste as obvious as in the fortunes of plants of the lily family.

The lily family is a huge and varied group of plants, and scientists are still debating what belongs in it. Alliums – onions and the like – used to be in. Now, apparently, they’re out. For the purpose of this exercise, though, I’ll lump them together with their old bedmates.

Some lilies and alliums have always been popular.

Others, once garden staples, have fallen from favour.

And then, of course, there are the newcomers that have suddenly shot to stardom. Here I will recommend one or two classics that are due for a comeback, along with some of the newer arrivals that are likely to stand the test of time.

Soap Star: Lily of the Valley

Once no self-respecting cottage garden was without Lily of the Valley Convallaria majalis, and sadly neglected clumps still cling on in many borders, struggling for space amongst larger, showier neighbours.

Know Your Onions: The Alliums

Gardeners of the past, keen for a hefty crop of onions, leeks, garlic or chives – all members of the genus Allium – would have been horrified at the idea of letting them waste energy going to flower.

Nowadays, though, alliums are increasingly valued as ornamental plants rather than merely edible ones.

Alliums have distinctive globular flower heads composed of masses of small star-shaped flowers, held high on long thin stems. Grow a scattering of them against dark foliage and they can look for all the world like a miniature firework display.

Alternatively, plant them en masse to create a sea of vibrant pom-poms.

There are plenty of different alliums to choose from.

Allium cristophii, also known as Star of Persia, is big and bold, standing upwards of half a metre tall and bearing generous spherical heads of purple flowers.

A. caesium is similar in size, with slightly looser, floppier heads of striking blue-violet flowers.

For real impact try A. hollandicum ‘Purple Sensation’, which is up to a metre tall with huge, rounded vivid purple flower heads. A. sphaerocephalon is equally impressive, but a little more delicate. Its tight, dense maroon flower heads look stunning in drifts or planted against grey-green foliage. Like all alliums they enjoy well drained soil in full sun.

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Born in the USA: Camassia

Lily of the Valley and various Allium species have been growing in Europe since time immemorial, but the camassias are new kids on the block. They hail from North America, where the bulbs of one species, Camassia quamash, were used as a food source by native American peoples.

Tall and elegant, with sharp spikes of star-shaped flowers, camassias bloom in May, making an eye-catching addition to borders or informal areas.

They are tolerant plants, but their original habitat – beside woodland streams – gives a clue to their preferred environment. Plant them in rich, moist, well-drained soil in partial shade and they will be happy.

Camassias can be grown from seed or planted as bulbs, and propagated as offsets. Three species are readily available in the UK. Camassia quamash is the smallest, typically growing to around 40cm high and bearing deep blue flowers. Its cousin Camassia cusickii grows to around 70cm tall and has pale bluepurple flowers. Bigger and bolder still is Camassia leichtlinii which stands up to a metre high and bears flowers that can range from creamy yellows through white to deep blue-purples.

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TOP LEFT Great Camas Camassia leichtlinii TOP RIGHT Light Blue Garlic Allium Caesium ABOVE Great Camas Camassia leichtlinii hybrid OPPOSITE Regal Lily Lilium Regale

“Plant them in rich, moist, well-drained soil in partial shade and they will be happy�

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Right Royal: Lilium regale

Like the camassias, Lilium regale is a relative newcomer, introduced to the UK from China in the early years of the last century. If you don’t have it in your garden, perhaps you should ask yourself why, because it’s an absolute cracker.

Hardy and easy to grow, it stands over a metre tall, and in midsummer will reward you with fragrant white, pink and yellow blooms that make excellent cut flowers. The only downside is that, like some other lilies, it is susceptible to fungal diseases for which there is very little remedy. Definitely worth taking a punt on, though, especially if there’s no history of lily diseases in your plot.

Lilium regale can be grown from seed. Alternatively plant bulbs from winter through to early spring.

It does best in full sun in a sheltered spot on well drained soil. Water well and feed regularly with a high-potash feed.

“ when the flowers have faded, the giant seed pods look almost equally impressive” Simply Stunning: Martagon Lily and Crown Imperial

Let’s finish with two more beauties, both of which have been grown here since the 16th century and been in and out of favour ever since. Both are tall – well over a metre – and flower in summer. The Martagon Lily Lilium martagon is known as ‘Turk’s Cap’ because of the turban shape created by its elegantly upcurved petals. These are usually pink or pale purple, but can also be found in whites, yellows, oranges and reds.

Crown Imperial Fritillaria imperialis is the architectural plant par excellence. Its lofty stems are topped with a raffish whorl of green leaves, underneath which hang a handful of substantial bell-shaped blooms in various shades from yellow through to orangey-red. Even when the flowers have faded, the giant seed pods look almost equally impressive.

Both plants ideally need a sunny spot with rich, moist, well drained soil. Grow them from seed or propagate from offsets. It can take five years for them to attain their maximum height – take it from me, though, it’s well worth the wait.

TOP Crown Imperial Fritillaria imperialis BOTTOM Martagon Lily Lilium martagon Photographs © GAP and the RHS Image Library

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Specialists in:

Natural Paving Natural Stone Driveways Water Features and Ponds NPTC Tree Surgeon NPTC Spraying & Weedkilling Mini Digger Groundworks Fencing

To book space in the Spring issue contact Sue Gillman

Ellis Landscapes All work carried out to the highest standards – friendly and professional

T 01609 775350 M 07821 600337 www.ellislandscapesanddesign.co.uk

Telephone: 01904 629295 Mobile: 07970 739119 email: sue@daleslife.com www.daleslife.com WINTER 2013 | Dales Life |

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Your local supplier of the finest quality hardwood logs for North Yorkshire, County Durham and Tees Valley Order online at www.thelogcompany.com Email richmond@thelogcompany.com Call 01748 889298 *See our website or call us for more details

Free local delivery* with prices starting from only £59per dumpy bag

FOR ALL YOUR GARDENING NEEDS Bedding Plants, Watch ‘em Grow Starter Plants, Seedlings and Plugs, Hanging Baskets, Planted Arrangements, Trees and Shrubs

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Ravensworth, Richmond DL11 7HA Tel: 01325 718370 | Fax: 01325 718953 | info@ravensworthnurseries.com 38

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To book space in the Spring issue contact Sue Gillman

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

The Dales hard landscape specialists High quality workmanship by an experienced and friendly team Why have a concrete block-paved drive or path when you can have a beautiful and durable natural sandstone one for the same price?

Call us and see what we can do!

Tel: 01969 640457 Mobile: 07803 735000 E-mail: frank@stonescapes.com www.stonescapes.com

Now open Saturday 8am - 4pm, Sunday 10am - 4pm WINTER 2013 | Dales Life |

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Christmas all wrapped up…

Wish Lists available to fill out in store Drop your partner a hint and receive a gift you’ll love!

Mens Shopping Evening 28th November 6.00pm until 9.00pm An evening of inspiration, unique gifts and advice. Each piece beautifully packaged ready to give.

The best of British and international contemporary designer jewellery Enameller, jeweller and goldsmith Contemporary textiles and accessories

Opening Hours Monday 10.00am – 4.30pm.

Thursday, Friday & Saturday 10.00am – 5.00pm

Emma Sedman Jewellery High Street, Leyburn, DL8 5AQ 01969 368006 info@emmasedman.co.uk emmasedman.co.uk

Exciting collections arriving for Christmas

Silverdale is a family jewellers in the Yorkshire Dales market town of Bedale.

We love jewellery with a passion and pride ourselves in finding well made but unusual collections you don’t see in the average jewellery shop.

Whether you want an affordable token gift for a friend or a serious diamond ring we have what you are looking for plus a lot more.

Exclusive collection of clothing, handbags, scarves and jewellery.

Good advice and friendly service.

Puzzle 10 High Street, Leyburn DL8 5AH 01969 625108 | puzzleboutique.com 40

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Bedale: 37 North end 01677 427222 Northallerton: 2 Garthway Arcade 01609 770813

The con Ena Bespok Jewelle Conte

MAKING IT SHOWCASING REGIONAL TALENT

le a d le a w S e h T y n a p m o C e t C hocola

HANDMADE ARTISAN

CHOCOLATE

“G

ood chocolate is like good wine,” says self-confessed ‘chocolate evangelist’ David Goff. “To make top quality wine you have to start with top quality grapes, and to make exceptional chocolate you have to start with exceptional cocoa beans. That’s why we use only Valrhona, acknowledged by experts as the best in the world. Very few chocolatiers use ingredients of this quality. Mostly Valrhona is the preserve of Michelin-starred chefs.”

David and his wife Judy run Fatsheep, a cheery little shop on the green in Reeth selling artisan goods made in the Yorkshire Dales.

When their chocolate supplier moved south, Judy - always a keen cook - decided to learn how to make her own. Three years on and the couple’s luscious chocolate is getting rave reviews from connoisseurs.

David and Judy’s uncompromising stance on quality is clearly a crucial factor in their success.

For a start, there’s no added sugar. “Cocoa fruit has sugar, like any other fruit,” says David. “A good chocolate simply doesn’t need other sugars.

We never add artificial flavours or colours either, or any bulking agents. All our essential oils are organic, and any nuts and fruit we mix in are simple, unadulterated nuts and fruit.”

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le a d le a w S e h T y n a p m o C e t C hocola

“Tempering chocolate is an art, and like any good cook Judy has learned from experience what works best. Many chocolatiers use a microwave to melt the chocolate for the tempering process, but Judy gently melts hers in a bain marie for eight hours because it makes a glossier chocolate. And instead of simply putting it in the fridge to cool, she cools it on traditional stone shelves. It may take longer, but the results are better.”

“Our dark chocolate is made with Caraibe beans, and it’s rich, fruity and not too bitter.

The version with crystallised ginger has a big following, and another favourite is dark chocolate with smoky Chipotle chillis, locally grown. It’s a surprising combination, but the two flavours work together beautifully.”

“For our white chocolate we use Ivoire beans. People think of white chocolate as something for children, but this is a ‘grown up’ version, much less sweet than you might expect. My favourite variation is white chocolate with dark chocolate pearls. The two different chocolates make an intriguing contrast.”

“Our milk chocolate is made with Jivara beans, which I honestly believe give the lightest, creamiest milk chocolate in the world.

It’s so good on its own that I would always choose the plain version for myself, but many people like the version with cranberries in it - the fruit adds a lovely touch of sharp sweetness.”

The Swaledale Chocolate Company, Fatsheep, Literary Institute, Reeth, North Yorkshire, DL11 6TE For more information call 01748 880189 or visit www.fatsheep.co.uk 42

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Christmas Celebrations at Swinton Park Christmas Lunches 2nd – 19th December Three festive courses, coffee and petit fours £25.95 Festive Afternoon Teas 2nd – 19th December Mince pies, mulled wine, Christmas cake and all the trimmings £18 Christmas Chef Tables 12th – 20th December Demonstration dining with chef Stephen Bulmer Lunch £35, Dinner £60 (both including glass of bubbly) Festive Cookery Courses 3rd – 8th December Christmas in a Box – cook a festive meal for six, to take home. Half Day £150 Festive Fare – new interpretations of festive dishes.

Day Course £160 See www.swintonpark.com for more information and details of Christmas Party Nights and Spa Pamper Afternoons

SWINTON PARK, MASHAM, RIPON, HG4 4JH WWW.SWINTONPARK .COM • ENQUIRIES@SWINTONPARK .COM • 01765 680900

Now open in Leyburn

The Sweet Shop

• Bespoke sweet and chocolate hampers • Festive treats for Christmas • • Wedding favours and party bags • Wide range of sugar free sweets and chocolates • • Dairy and gluten free products also available •

Our new shop is full of delicious treats to delight everyone’s tastebuds.

We supply everything from traditional and retro sweets to the finest handmade Belgian chocolates.

2 GOLDEN LION YARD, LEYBURN, DL8 5AS (BEHIND THE GOLDEN LION HOTEL) T 01969 368018 FACEBOOK.COM/THESWEETSHOPLEYBURN WINTER 2013 | Dales Life |

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THE DISCERNING DINER

Claudia Blake visits the Richmond Grill & Brasserie

F

or several years I have scratched my head over a poster outside a supermarket in Catterick Garrison. It carries a picture of a scenic backstreet and the slogan ‘Richmond - Britain’s Best-Kept Secret’.

Now let’s face it, Richmond’s existence is by no stretch of the imagination a secret. It was named ‘Town of the Year’ in 2009, and thousands of eager visitors delight in its superb Georgian architecture and imposing Norman castle keep every year.

If any kind of mystery surrounds Richmond then it is why, until a year or two ago, such a busy tourist destination didn’t have more decent eateries.

Now, though, the dining situation is distinctly rosy, and there’s even a new restaurant in town: the Richmond Grill & Brasserie.

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As for location, the Richmond Grill & Brasserie could hardly be bettered. It’s on the first floor of the island of buildings clustered around Trinity Church in the middle of the town’s sloping, cobbled market place. If you’re lucky enough to bag the right seat you can enjoy an expansive view of the comings and goings below.

The décor is smart, modern and uncluttered, with whites, muted greys, beiges and pistachios toning in suitably with the solid wood floor.

All pleasantly understated, and a welcome contrast to those establishments – depressingly numerous – whose owners believe no dining room’s walls are complete without a selection of

gruesome daubs from local ‘artists’.

The menu is wide ranging, albeit with an understandable emphasis on the grill, and incorporates plenty of locally sourced produce.

Wines are sensibly priced, with a decent number available by the glass.

First onto our table was a complimentary offering of hummus and homemade bread, and hot on its heels came our starters. Mine was a chicken Caesar salad; for Piers it was a terrine of rare-breed pork. Both were presented on simple, stylish white crocks, and rightly so.

Who needs an elaborate plate, when it’s the food that should be star of the show?

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My salad was a pleasant mix of moist grilled chicken, Parmesan, crispy bacon, crunchy croutons and fresh lettuce. If I were in the business of offering constructive criticism I would say it needed a teaspoon or two more dressing to transform it from an amiable mob of component parts into a fully integrated knockyour-socks-off salad.

In terms of socks knocked off, Piers’ terrine was a length or two ahead. With its rich, smouldering meaty flavours and full texture it was a genuinely tasty treat, nicely set off by a piquant salad, a slightly ungenerous dab or two of mustard mayo and a slice of cornichon (that’s gherkin to you and me).

There was another meaty treat in the mains, in the form of a delicious slab of roast rump of Swaledale lamb. This really was a highlight of the evening – a lovely cut of meltingly soft flesh with a splendid herby crust, perfectly cooked.

The ratatouille that came with it wouldn’t have been my accompaniment of choice, but it was a decent enough one. To my taste, though, the heavy basil and olive oil mash was a step too far. With so much richness already on the plate some lighter form of carbohydrate might have achieved a better overall balance.

Our other main was char-grilled swordfish.

There was a generous hunk of it, decently grilled and commendably moist. Swordfish, thoughtlessly treated, can easily turn dry, but not here. It was served with aioli on a bed of patatas bravas (potatoes in a spicy tomato sauce), and the decision to pair it with Mediterranean flavours was a sensible one. There was plenty of garlic in the aioli, and a hearty chilli warmth about the tomato sauce.

What to expect

A relaxed, unpretentious take on the urban bistro.

Ambience

Cool, calm and uncluttered environment with a noisy, good-humoured buzz on a weekend night.

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On a stormy night, who can resist the siren call of sticky toffee pudding? Not Piers, for sure.

The Richmond Grill & Brasserie version was just what you would hope for: rich, crumbly, warmly spiced sponge, a gorgeous butterscotch sauce (an extra spoonful next time, please Chef!) and a dab of banana ice cream for good measure.

My apple panna cotta was an enticing autumnal riff on the cooked cream theme, with the panna cotta served in a glass atop a layer of perfumed, lightly stewed apple. A subtle, restrained flavour combination, and a light, refreshing finish to the meal. The panna cotta itself could have been a touch softer, but then I’m a harsh judge when it comes to creamy desserts.

“…a lovely cut

of meltingly soft Swaledale lamb” With speedy and efficient service from smartly accoutred staff, a flexible menu and an enviable location – with plenty of parking directly outside – the Richmond Grill & Brasserie is a promising addition to Richmond’s once threadbare dining scene. Hopefully now the veils of secrecy that once apparently shrouded this ancient town have been dispelled – not least by this intrepid report from the heart of darkness – further new and exciting culinary ventures will follow.

For further information about the Richmond Grill & Brasserie call 01748 822602 or visit www.richmondgrillandbrasserie.co.uk.

The bottom line

Ideal for

Value for money 8/10 High points

Well heeled?

Three courses cost us £28 per person. Wines from around £15 per bottle, or buy it by the glass.

Chef ’s definitely got skill on the grill.

A night out with a family group or work colleagues.

A quick bite before taking in a play at the Georgian Theatre.

Ladies, mind your stilettos on the town cobbles.

Christmas at The White Bear Masham, North Yorkshire PUB

•

RESTAURANT

•

ROOMS

The White Bear is a five star inn situated in the pretty market town of Masham, in the foothills of the Yorkshire Dales.

A magical place at Christmas, The White Bear is the perfect venue for your festive celebrations.

Relax in our beautiful rooms and dine on the finest Yorkshire produce.

Experience a real taste of the Dales.

01765 689 319 • thewhitebearhotel.co.uk WINTER 2013 | Dales Life |

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BERRY CHRISTMAS Three recipes from Mary Berry for an alternative Christmas feast.

PARISIENNE POTATOES So often when potatoes, onion and cream are cooked together, you end up with the cream curdling. But in this recipe, because the potatoes and onions are boiled ahead, you will not have that problem.

1.5 kg (3 lb) potatoes

Preheat the oven to 200ºC/Fan 180ºC/Gas 6.

1 large onion, sliced into about 14 wedges

Peel the potatoes and cut into 2.5cm (1 in) cubes or thick slices.

salt and freshly ground black pepper 300ml (1/2 pint) double cream 75g (3 oz) Gruyere cheese, grated

AGA Cook in the roasting oven

Put the potatoes and onion into a pan, cover with cold salted water and boil for about 10 minutes or until the potatoes are just cooked.

Drain and pour into a shallow buttered ovenproof dish, season with salt and pepper and pour over the cream.

towards the top for about 15 minutes.

Sprinkle with the cheese and cook in the preheated oven for 15–20 minutes or until golden brown and bubbling.

TIP Use main-crop potatoes,

PREPARING AHEAD You can do quite a lot of the dish up

such as King Edward or Maris Piper, because they don’t break up in cooking. Don’t attempt to use single cream here because the consistency will be wrong.

to 12 hours in advance. Boil the potatoes and onion, turn into the dish and season. Just before going into the oven, pour over the cream, and top with cheese. If cooking from cold, the cooking time will be about 10 minutes longer.

Serves 6

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ROAST FILLET OF PORK WITH CRANBERRY AND MADEIRA GRAVY

For a roast, this impressive dish is easy to do. It is a fast recipe as it can be assembled ahead, then roasted on the day. It also carves easily, as there are no bones to fuss about. It has the ‘wow’ factor and would make an original alternative to a roast bird at Christmas.

2 pork fillets of equal length, each about 450g (1 lb) in weight, trimmed of all fat 10–12 long streaky bacon rashers salt and freshly ground black pepper

STUFFING 1 tablespoon sunflower oil 1 medium onion, finely chopped 225g (8 oz) chestnut mushrooms, chopped 40g (11/2 oz) Parmesan, freshly grated 25g (1 oz) fresh white breadcrumbs 3–4 tablespoons chopped fresh parsley 1 teaspoon chopped fresh thyme leaves 1 egg yolk

CRANBERRY & MADEIRA GRAVY 25g (1 oz) butter 100g (4 oz) chestnut mushrooms, sliced 300ml (1/2 pint) cranberry juice 75ml (21/2 fl oz) Madeira 1 rounded tablespoon plain flour 1 tablespoon balsamic vinegar

AGA Cook at the top of the roasting oven for about an hour until tender and brown.

Serves 6

Preheat the oven to 220ºC/Fan 200ºC/Gas 7.

First make the stuffing. Heat the oil in a frying pan, add the onion and fry for a few minutes over a low heat until tender. Add the chopped mushrooms to the onion, and cook over a high heat to drive off any liquid from the mushrooms. When the pan is completely dry, take off the heat and add all the remaining stuffing ingredients, seasoning with salt and pepper. Set aside to cool.

Split the pork fillets lengthways halfway through (but not entirely in half ), open out and cover with clingfilm. Using a rolling pin, beat out to flat. Stretch the bacon rashers with the back of a knife, and arrange overlapping on a chopping board.

Put one of the fillets on to the bacon, season with black pepper and spread with the stuffing. Cover with the other fillet, beaten side facing down. Roll up tightly, folding each piece of bacon over the roll. Lift into a roasting tin with the bacon join underneath.

Bake in the preheated oven for about an hour until the bacon is crisp and the pork is cooked.

While the pork is roasting, make the gravy. Melt the butter in a saucepan, add the sliced mushrooms, and cook for a few minutes. Gradually pour in the cranberry juice. In a small bowl blend the Madeira with the flour until smooth, then add to the sauce. Bring to the boil, stirring, then add the balsamic vinegar. Season with salt and pepper.

Allow the pork to rest for a minimum of 10 minutes.

Add the roasting tin juices to the gravy if they are not too salty.

Carve the pork, and serve with the gravy and some mashed potato.

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If you love baked apples and custard, you’ll adore this recipe – it brings the two together beautifully. It’s one of the few recipes we’ve come across that has a set custard inside.

Genius!

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HAZELNUT MERINGUE ROULADE WITH PASSION-LEMON COULIS A meringue roulade with the wonderful addition of hazelnuts.

The coulis is stunning!

5 egg whites 275g (10 oz) caster sugar 50g (2 oz) shelled hazelnuts, roughly chopped 300ml (1/2 pint) double cream, whipped

COULIS 6 tablespoons lemon curd 2 passionfruit

GARNISH 8 Cape gooseberries

AGA Cook the meringue on the grid shelf on the floor of the roasting oven with the cold plain shelf on the second set of runners for 8–10 minutes until pale golden brown. Transfer to the simmering oven for about 15 minutes until firm to the touch.

TIP You can make lemon curd with the egg yolks left over from the meringue.

Makes 8-10 slices

Preheat the oven to 200ºC/Fan 180ºC/Gas 6. Line a 33 × 23cm (13 × 9in) Swiss roll tin with greased non-stick baking paper, pushing it into the corners.

Whisk the egg whites in an electric mixer on full speed until very stiff. Gradually add the sugar, 1 teaspoon at a time, and still at high speed, whisk well between each addition.Whisk until very, very stiff and all the sugar has been included. Mix in two-thirds of the hazelnuts.

Spread the meringue mixture into the prepared tin and sprinkle the remaining hazelnuts evenly over the top.

Bake in the preheated oven for about 12 minutes or until just coloured pale golden. Lower the oven temperature to 160ºC/Fan 140ºC/Gas 3, and continue baking for a further 20 minutes until firm to the touch.

Remove the meringue from the oven and turn, hazelnutside down, on to a sheet of non-stick baking paper.

Remove the paper from the base of the cooked meringue and allow to cool for about 10 minutes.

When cooled, spread the whipped cream over the meringue. Start to roll from the short end, very tightly at first, until rolled up like a Swiss roll. Wrap in non-stick paper and chill before serving.

To make the coulis, mix the lemon curd with the scooped-out seeds and juice from the passionfruit.

Serve the coulis alongside a slice of roulade. Garnish with the Cape gooseberries.

Mary Berry’s Christmas Collection with photography by Martin Poole, is published by Headline, £20 Hardback

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Good Pub Guide Inn of the Year 2014 Tucked away on the banks of Bishopdale Beck and surrounded by rolling countryside.

Bookings now being taken for Christmas and New Year New Years Eve Dinner £59.00 per head Christmas Parties from £28.50 per head

Tel: 01969 624273 www.thebluelion.co.uk

Christmas Party Menu

available from the 2nd of December Leek, Potato and Watercress Soup served with a Crusty Roll Smooth Duck Liver Parfait with Cranberry and Port Jelly and Toasted Bread Smoked Salmon and Prawn Roulade served with Lemon and Chive Crème Fraîche Portobello Mushroom stuffed with Red Onion Relish and topped with Melted Goats Cheese

Stone House Hotel

Roast Local Turkey served with all the Trimmings Slow Roasted Shoulder of Lamb with a Parsnip Puree and Rosemary Jus Salmon En-Croute served with a Creamy Tarragon and Vermouth Sauce Mushroom, Cranberry and Brie Wellington

Raspberry and Hazelnut Roulade Christmas Pudding Sticky Toffee Pudding Stracciatella Kirsch Torte

The Country House Hotel overlooking magnificent Wensleydale

Tea or Coffee & Mince Pie £25.00 per head

4 course meal, complimentary glass of bucks fizz on arrival, disco courtesy of Audio Force Entertainment, wine offers. £25 per person, booking essential

Contact nick.wear@westholme-estate.co.uk For bookings and enquiries tel. (01969) 663268 Hendersons Bar and Restaurant, Westholme Estate, Aysgarth, North Yorkshire DL8 3SP www.westholme-estate.co.uk 54

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Christmas Party nights throughout December

Tel : (01969) 667571 Sedbusk, near Hawes, Wensleydale www.stonehousehotel.co.uk

A perfect stay with a perfect view

Simonstone Hall Simonstone, Hawes, North Yorkshire DL8 3LY 01969 667255 enquiries@simonstonehall.com

With its traditional distillation method, Harrogate Spring Water and just the right balance of juniper, citrus elements and secret botanicals we’ve created a distinctly unique Gin that we are proud to call Masons Yorkshire Gin.

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Home on the

Range

If you’re lucky enough to have a kitchen range, you’ll love these hearty Christmas recipes from Louise Walker’s Traditional Aga Christmas.

Leek and Stilton Soup A classic leek and potato soup finished with some seasonal Stilton. This makes a wonderful lunch or supper dish served simply with freshly baked bread.

50g/2oz butter 350g/12oz leeks, washed, trimmed and sliced 2 medium potatoes, peeled and cut into chunks 2 bay leaves 250g/9oz blue Stilton 4 tablespoons plain yoghurt Salt and pepper

Melt the butter in a large saucepan and add the leeks, then sauté, with a lid on, until softening but not browning. Add the potatoes and the bay leaves. Pour in 1 litre/13/4 pints of water. Cover and bring to the boil. Once boiling, move the pan to the simmering oven and cook for 30-40 minutes, or until the potatoes are cooked.

Remove the bay leaves and crumble in half of the Stilton.

Purée the soup in a blender. Season with pepper and a little salt, not too much because the Stilton adds some salt to the soup. Stir in the yoghurt and serve with the remaining Stilton crumbled on top.

This soup can be frozen for up to 1 month.

Serves 4-6

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Traditional Glazed Gammon If possible, find a butcher who cures his own gammon and ask him how long the joint needs to soak in order to remove excess salts before cooking.

Calculate the cooking time of your joint - as a general rule, it will need 20 minutes in the oven per pound, plus 20 further minutes.

Soak the joint in cold water for 2-3 hours. Drain. Put a trivet or old plate in the base of a saucepan large enough to take the joint. Pour in enough water, cider or apple juice, to come no more than 5cm/2” up the side of the pan. Cover with a lid.

Stand on the simmering plate and slowly bring to the boil. Simmer for 30 minutes and then move to the simmering oven.

Remove the pan from the oven and lift the gammon from the pan. When cool enough to handle, strip off the skin and score a diamond pattern on the fat. Spread the fat with mustard and stud the centre of each diamond with a clove. Press Demerara sugar all over the mustard.

Stand the ham on a baking tray lined with Bake-O-Glide. Hang the tray on the second set of runners from the bottom of the roasting oven and allow a crust and glaze to form for 20-30 minutes, keeping an eye on it so that it doesn’t burn. Allow it to rest for 20-30 minutes before carving, if serving hot, otherwise allow it to cool.

If you choose a joint on the bone, the chances are that you won’t have a saucepan large enough to cook it in following this method. In which case, put the rack on its lowest setting, in the large Aga roasting tin. Place the soaked joint on the rack and pour in enough water to come just around the meat. Cover with foil as tightly as possible, remembering that the foil will tear if put on the runners. Put the tin on the floor of the roasting oven and cook for 1 hour before moving to the simmering oven.

When the ham is cold, wrap it in greaseproof paper – not foil or clingfilm – and keep in the fridge or somewhere cool. It will keep well for at least a week.

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If you love baked apples and custard, you’ll adore this recipe – it brings the two together beautifully. It’s one of the few recipes we’ve come across that has a set custard inside.

Genius!

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Brandy Snaps These crunchy little biscuits can be served on their own, just rolled and filled with whipped cream. Or, instead of biscuits, the mixture can be formed into baskets to be filled with fruit or mousse.

The snaps can be made a few days ahead of serving, but must be stored in an airtight container until ready to serve.

50g/2oz butter 50g/2oz caster sugar 2 tablespoons golden syrup 50g/2oz plain flour 1/2 level teaspoon ground ginger Finely grated rind 1/2 lemon

Line the cold shelf or large baking tray with Bake-O-Glide.

Put the butter, sugar and syrup in a saucepan and stand on the simmering plate, stirring until the butter has melted and the sugar dissolved. Remove from the heat. Sieve the flour and ginger together and stir into the melted mixture along with the lemon rind. Drop 4 teaspoons of mixture onto the lined tray, allowing enough room for the mixture to spread.

Hang the tray on the bottom set of runners of the roasting oven and bake for 6-7 minutes, until thinly spread out and a golden colour. Whilst baking, butter the handle of a wooden spoon to make snaps or grease the base of an inverted ramekin if you want to shape into baskets.

Remove the snaps quickly from the baking tray and roll around the spoon handle or drape over the ramekin or just place on a wire rack. Shape the snaps while still pliable and then cool on the wire rack. If the snaps set before shaping, return them to the oven for a minute to soften. Repeat, using up all the mixture.

The subsequent batches may cook more quickly as the baking tray gets warmer.

Fill with fruit, cream or mousse just before serving.

Makes 12

Recipes taken from Traditional Aga Christmas by Louise Walker with photographs by Mike Cooper (Absolute Press ÂŁ20)

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FESTIVE FEAST Looking for a festive menu with an extra dash of style?

These three recipes from Marcus Verberne – head chef at innovative restaurant Roast – fit the bill perfectly.

Marinated Manx queenies with lime, peas and dill serves 8 –10 as a light starter, or more as part of a canapé selection 24 fresh queenies (queen scallops), in half shells 100ml extra virgin olive oil juice and zest of 3 limes 1 small green chilli, deseeded and finely chopped 1/2 small red onion, finely diced 100g frozen peas, defrosted and roughly chopped 1 tbsp chopped dill sea salt

Clean your queenies under running water, ensuring they are free from grit and remove from their shells. Reserve the shells for serving.

In a bowl mix together the olive oil, lime juice and zest, chilli and red onion. Allow to stand for 10 minutes for the flavours to infuse.

Add the chopped peas and dill to the bowl followed by the queenies and allow to marinate for 5 minutes. (The reason the peas and dill are added later is because the acid in the lime juice discolours them very quickly.)

Lay out the shells on your serving platter and spoon one queenie into each, topped with the pea marinade.

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Roast Christmas Turkey serves 8-10 one 5kg turkey, with giblets 60g softened butter 1 carrot, roughly chopped

I have always preferred to remove the legs from the turkey, stuff them and cook them separately from the crown, the day before. It reduces the cooking time drastically and means that most of the preparation can be done the day before.

1 celery stick, roughly chopped

Preparing the stuffing

1/2 leek, roughly chopped

Remove the giblets from inside the cavity of the turkey. Reserve the neck and gizzard for the gravy and roughly chop the heart, liver and kidneys to use in the stuffing. Heat a saucepan over a medium heat and melt the butter. Add the onion and sage and season with a little salt and pepper. Cook the onion for about 4-5 minutes, until it’s soft and translucent. Add the breadcrumbs and mix well before removing from the heat to cool. Once cool, add the sausage meat and the chopped offal and mix thoroughly until all ingredients are combined. Keep covered in the fridge until required.

1 onion, roughly chopped 2 garlic cloves vegetable oil sea salt and freshly milled black pepper For the stuffing 50g butter 1 small onion, finely chopped 1 tbsp chopped sage 100g fresh white breadcrumbs 100g good-quality sausage meat

Preparing the turkey Remove the turkey’s legs by opening them out and cutting the skin with a sharp knife, down the inside of each one. Open the legs further and pop each leg, one at a time, out of the turkey’s hip sockets. Cut between the now open socket and the thigh bone all the way through, removing the legs one at a time.

Remove the thigh bone from each leg by slicing down each side of the bone and then underneath it, being careful not to leave too much meat attached to the bone. Pop the thigh bone out of its socket and cut through any tendons holding it in place. With the thigh bone removed, slice down the full length of the inside of the remaining leg bone, all the way to the bone and open it up.

Remove the leg bone from each leg by slicing down each side of the bone and then underneath it detaching it at the end knuckle.

The sinews in a turkey’s legs are more like little bones. These will all need to be carefully removed using a small knife before stuffing the legs. Pull off the skin from each boneless leg in one piece, and reserve.

continued»

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Roast Christmas Turkey Lay a sheet of clingfilm on a solid area of work surface and place the first boneless turkey leg on top with the inside facing upwards. Place another sheet of clingfilm over the leg and using a meat tenderiser or the bottom of a small solid saucepan, give the leg a few solid taps, flattening it out.

Don’t bash it too hard. Many lighter taps are more effective than a few hard taps, or you risk tearing the meat. Repeat the process with the remaining leg.

Spread the skin of each leg out flat on the worktop with the inside of the skin facing up. Place the flattened legs inside the skin.

Season each one. Place a log of stuffing down the middle of each leg and roll the legs inside the skin, wrapping the stuffing inside.

Tie the stuffed legs with cooking string to hold them together. Roll the tied legs tightly in many layers of clingfilm, twisting and tying the clingfilm in a tight knot at each end to seal them in. Bring a pan of water to the boil and poach the legs for 20 minutes, until cooked through. Remove from the water and allow to cool, still wrapped in the clingfilm.

To prepare the crown, using sturdy kitchen scissors, cut through the ribcage along either side of the breast. To remove the backbone, continue cutting all the way through the bones just underneath the wing where it joins the carcass. You should be fine cutting the ribcage with scissors, but you may need a cleaver to get through the heavier bones to remove the backbone. Once removed, chop the backbone into six pieces and reserve with the giblets for the gravy.

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Using the heel of a heavy knife or a cleaver, remove the wings at the second joint and chop them each into three pieces. Place the chopped wings with the rest of the bones reserved for the gravy.

To roast the turkey, remove the crown from the fridge 2 hours before cooking to allow it to come to room temperature. Preheat your oven to 200ºC/Gas Mark 6.

Place the crown in a large roasting tray and rub it with the butter. Season the skin liberally and cover the tray with foil.

Place the crown in the oven and roast for 80 minutes, basting regularly. Place the reserved bones and vegetables in a separate tray and roast these on the shelf under the turkey for about 45 minutes turning them from time to time so they brown evenly.

To prepare the legs, remove the clingfilm from each one. Heat a frying pan over a medium heat, and in a little vegetable oil, fry them on all sides until the skin is crispy and browned, then transfer to a roasting tin.

Fifteen minutes before the turkey is due to be ready, remove the foil and increase the temperature of the oven to 220ºC/Gas Mark 6 to brown the skin. Before removing the turkey crown from the oven, make sure its core temperature has reached 72ºC. If not, leave in the oven until it has, covered with foil if it’s browning too quickly. Once out of the oven, rest the crown for 20 minutes.

While it’s resting turn the oven back down to 200ºC/Gas Mark 6 and roast the rolled legs for 20 minutes. Serve with all the trimmings.

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Sticky date pudding with poached autumn fruits and clotted cream serves 12 600ml water 340g pitted dates 2 tsp bicarbonate of soda 120g butter, plus extra to grease 340g caster sugar 4 eggs 340g flour 2 tsp baking powder 1 tsp vanilla extract clotted cream, to serve For the poached autumn fruits 2 large quince (poached and sliced) 300ml water 300g caster sugar 1 vanilla pod, seeds scraped a 21/2 cm piece of cinnamon stick juice of 1 lemon 2 large Cox’s apples, peeled, quartered and cored 2 large Comice pears, peeled, quartered and cored For the toffee sauce 150g caster sugar 50ml water 80ml double cream 20g butter For the hazelnut praline 50g toasted blanched hazelnuts 100g caster sugar 1 tbsp cold water You will also need: a 30 x 20 x 5cm cake tin

Start with the hazelnut praline. Lay the toasted hazelnuts on to a small tray covered with greaseproof paper and place to one side. Place the sugar and water in a small clean saucepan and over a high heat, bring it to the boil. Boil rapidly until the sugar has turned into a dark caramel. Pour the caramel over the hazelnuts and allow to cool at room temperature for 2 hours, until set hard. Break up the praline into pieces and pulse in a food processor into coarse crumbs. Set aside until ready to serve.

While the praline is cooling, prepare the poached fruits. The quinces take much more cooking than the apples and pears, so it’s a good idea to poach them separately beforehand and just add them to the cooked compote at the end.

To poach the quinces, peel them, leaving them whole, place in a saucepan and cover with the water and sugar. Add the vanilla seeds, cinnamon, and the lemon juice (this prevents the quinces discolouring). Cover the surface of the liquid with a disc of baking parchment and bring the mixture to the boil. Turn down to a gentle simmer and poach until soft. The poaching time will vary depending on the size and ripeness of the fruit but it may take up to 20 minutes. Once cooked, leave the quinces in the poaching syrup to cool.

Slice each apple and pear quarter into about 3 wedges. Place into a saucepan and add enough of the quince poaching syrup just to cover the apples and pears. Bring to the boil and turn down to a gentle simmer. Poach until the fruit is soft – about 5–7 minutes – then remove from the heat. Remove the quinces from their poaching syrup, cut into wedges and add to the apples and pears. Set aside until ready to serve then gently reheat the fruit in the poaching syrup.

For the pudding, preheat your oven to 160ºC/Gas Mark 3. Grease the inside of the cake tin with butter, then dust with flour. Give the tin a couple of taps over the sink to release any excess flour.

Bring the water to the boil in a saucepan. Add the dates and simmer for a couple of minutes, until they have softened. Mix in the bicarbonate of soda and allow the dates to stand for about 10 minutes.

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Sticky date pudding with poached autumn fruits and clotted cream The bicarbonate of soda will break the dates down further so they are easily distributed through the pudding.

Beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition, before adding the next. Sift the flour and baking powder together then stir them into the egg mixture.

Add the date mixture and the vanilla extract and mix well until all the ingredients are well combined. I remember being worried that the mixture seemed a little wet the first time I made this pudding but rest assured, all was fine when it emerged from the oven.

Pour the mixture into the prepared tin, allowing plenty of room for the pudding to rise. Place the tin on the middle shelf of the oven and bake for 30 minutes. To test if it’s ready push the blade of a small knife or a skewer into the centre. If it comes out clean, the pudding is ready.

Allow to cool in the tin for 30 minutes before turning out carefully on to a wire cooling rack. Once cool, trim the edges from the cake and slice into 12 evenly sized squares.

Wrap each portion in clingfilm and store in the fridge until serving.

When ready to serve, make the toffee sauce.

Place the sugar into a heavy based saucepan and mix in the water so all the sugar is wet.

Heat the pan over a medium-high heat to melt the sugar and bring it to the boil. Have a pastry brush and a glass of water to hand to brush down the sides of the pan should any sugar crystals start to form. Once the sugar has reached a dark caramel, switch off the heat source and gently stir in the cream, followed by the butter. Be very careful as it will boil violently when the cream hits the hot caramel. Keep stirring until you have a smooth sauce, then keep warm over a low heat.

To serve, heat the number of pudding portions you need in the microwave, or if you don’t have a microwave, cover with foil and reheat in a low oven. Remove the clingfilm carefully and cut a corner out of each steaming hot portion with a round biscuit cutter. Place in serving bowls with the corner slightly separated from the rest of the pudding. Spoon the warm poached fruits down between the two pieces of pudding and pour the toffee sauce liberally over the top. Finish with a generous spoonful of clotted cream and a light sprinkling of hazelnut praline. Any pudding you don’t need will keep for 5 days in a sealed container in the fridge.

Recipes and photographs are from Roast: a very British cookbook by Marcus Verberne, published in hardback by Absolute Press and available from all good booksellers, RRP £25.

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Christmas Fresh Food Hampers delivered with your message Taste of Yorkshire

£45 national delivery

Beautifully presented with a colourful Yorkshire scene this hamper is bulging with famous Yorkshire goodies: Hawes Wensleydale Cheese, Yorkshire Ale Fruit Chutney, Botham’s Plum Bread, Farrah’s Toffees, Mackenzie’s Roast Ham, Botham’s Fruitcake, Whittaker’s Chocolates, Taylor’s Tea, Yorkshire Honey, Grandma Wild’s Shortbread Biscuits.

Yorkshire Gold

£79 national delivery

Yorkshire’s reputation for producing fine foods is well known and we have selected the top producers who have won GOLD at the Guild of Fine Foods National Awards: Shepherds Purse Cheese, Wensleydale Cheese, Lewis & Cooper Plum Pudding, Bleiker’s Smoked Salmon, Smoked Trout Pate, Provender Fresh Soup, Savoury Biscuit Selection Box, Rosebud Sweet Onion Chutney, Luxury Butter Fudge, Havenhands Handmade Fruitcake, Grumpy Mule Ground Coffee, Dry Cured Bacon, Mackenzie’s Roast Ham and Taylor’s Yorkshire Gold Tea.

Christmas Essentials £68 national delivery

Christmas just wouldn’t be Christmas without…

Bleiker’s Smoked Salmon, Mince Pies, Luxury Christmas Plum Pudding, Brandy Butter, Cranberry Sauce, Boxing Day Chutney, Blue Stilton, Savoury Biscuit Selection Box, Handmade Liqueur Chocolates, Roast Ham, Pork Pie and Luxury Nuts.

Luxury Taste of Yorkshire

£95

An indulgent selection of Yorkshire’s most luxurious foods in a bespoke hamper. Contains all the items in the Gold Hamper plus more.

Cheese Lovers Gift Box

£46

Four wonderful handmade 200g – 450g cheeses complemented by a selection of fine savoury biscuits and a chutney to die for, it’s the perfect gift for family and friends.

Port & Stilton Giftbox

£37

Contains; Bottle of Late Bottled Vintage Port, Blue Stilton, Savoury Biscuits and Handmade Truffles.

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How to order: Call 01423 330759 Visit www.hampersbycheeseandco.com

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Season’s Eatings

Parsnips In this hearty recipe from The Wensleydale Creamery, mature cheddar gives savoury punch to a winter warmer.

P

arsnips are native to Britain, so it’s hardly surprising they are so easy to grow. Sow them in spring and they’ll be ready by early autumn, although the taste and texture will be that little bit better if you let them sit through a frost or two.

Roast parsnips make an ideal accompaniment to a Christmas roast, but keep an eye on the weather forecast - trying to chip a parsnip out

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of frozen soil is no fun, so you may want to lift them a day or two in advance to be on the safe side. Parsnips also make lovely soups and purées, and work well in hearty winter stews.

Young, small parsnips only need washing before use. Older, woodier parsnips will need to be peeled and trimmed. Quarter them lengthways and slice away the tough inner core.

Parsnip, Potato and Mature Cheddar Gratin Serves 6 to 8 Ingredients 3 large parsnips 4 large potatoes 4 onions, finely sliced 175g Wensleydale Creamery ‘Abbot’s Choice’ mature cheddar 600ml double cream

Method Preheat oven to 180°. Grate the cheese. Slice the parsnips and potatoes very thinly, using a mandolin or sharp knife.

Layer the sliced parsnips and potatoes in a shallow gratin dish, sprinkling some cheese and onion and a drizzle of the cream over each layer, and seasoning each layer with salt and pepper. Finish with a layer of potatoes and parsnips and a final sprinkling of cheese.

Cover with foil and bake in the oven for around 2 hours. Remove the foil and bake for a further 20 minutes until golden. Finish under a hot grill for an attractive golden-brown topping.

About The Wensleydale Creamery The Wensleydale Creamery in Hawes is famous the world over as the home of genuine Wensleydale cheese, continuing a tradition of cheese-making in Wensleydale that dates back nearly a thousand years. Their luscious cheeses are hand made, using milk from cows that graze the Dale’s flower-rich pastures. For more information about The Wensleydale Creamery - and more inspirational cheese recipes - visit www.wensleydale.co.uk.

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Season’s Eatings

Pomegranates Pomegranate seeds contribute vibrant colour and crisp textures in this luscious cheesecake recipe from Fairhursts.

P

omegranates originated in the Middle East, where they have been cultivated for thousands of years. Nowadays pomegranates are available all year round, but Mediterranean-grown fruit are in the shops from mid-autumn until just after Christmas.

The pomegranate’s ruby red seeds have a unique astringent sweetness and are rich in vitamins C and K. A wide range of health

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benefits have been claimed for pomegranate juice, including reducing blood pressure and inhibiting bacterial and viral infections.

Pomegranate seeds can be eaten on their own or used to dress either savoury or sweet dishes.

Removing the seeds from the bitter pith can be a bit of a chore, and the juice - which readily spurts out - can leave stains. Avoid problems by extracting the seeds whilst the fruit is submerged in lukewarm water.

Pomegranate Cheesecake Serves 8 Ingredients For the crust 75g butter 150g crushed ginger snaps 25g caster sugar For the filling 2 leaves of gelatin 100g mascarpone cheese 200g full fat cream cheese 50g caster sugar 2 teaspoons fresh lemon juice 300ml double cream pinch of salt 2-3 drops vanilla extract pomegranate seeds from 2 large pomegranates

Method For the crust Crush the ginger snaps in a food processor. Melt the butter and stir in the crumbled ginger snaps and the caster sugar. Press the biscuit mixture into the base of a buttered 20-23cm round cake tin and leave to chill.

For the filling Place the leaves of gelatin to soak in cold water for 5 minutes. When soft, lift out of the water and warm the softened leaves in a small heatproof bowl over a pan of simmering water until dissolved.

Set aside to cool. In a food processor, pulse together the cheeses, sugar, double cream, vanilla extract and lemon juice until smooth. Gently mix in the cooled gelatin until blended.

Turn the cheese mixture onto the prepared biscuit base and smooth the top. Decorate with the pomegranate seeds and chill before serving.

About Fairhursts Since 1980 the Fairhurst family has been providing inventive, top-quality event catering everything from finger buffets to wedding breakfasts and formal dinners. Now they have branched out even further, with a new, stylish 30-seater bistro in Middleham. It offers an innovative interpretation of classic food combinations, using fresh, locally sourced produce from the Yorkshire Dales. For more information call 01969 624668 or visit www.fairhursts.co.uk.

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RAISING THE

STEAKS

Brian Pike meets the innovators bringing the flat iron steak to North Yorkshire

E

ver heard of a flat iron steak? No, neither had I. Mind you, nor have most professional butchers. The flat iron is a novel cut of beef that’s shaking up conventional wisdom about steak. And it’s here in North Yorkshire thanks to the efforts of two fine food enthusiasts: Dean Hodgson of The White Swan in Gilling West and David Hodgson of Hodgson’s Traditional Butchers in Brompton-on-Swale.

It all started when Dean was looking for something a cut above the ordinary to add to the menu of the newly refurbished White Swan. He discovered some interesting research done by two American universities in which computer modelling had been used to devise new and better cuts of beef. What the scientists came up with was the flat iron, a steak cut from the shoulder rather than the loin.

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From Farm to Plate

“the combination of taste and texture is unique.”

Dean needed to source his meat from a local butcher prepared to think outside the box, and David Hodgson proved to be just the ticket.

David trained under renowned Richmond master butcher Angus Morton, and now runs his own purpose-built butchery - fivestar rated for hygiene - at Brompton-onSwale. You can find him at Leyburn and Richmond markets, and he delivers to discerning restaurateurs and B&Bs up and down the Dales.

David is as passionate about provenance and quality as Dean. Three years ago, keen to promote top-quality local meat, he realised that by dealing direct with local farmers and dispensing with high street premises he could supply consumers with superior products and still beat the supermarkets on price.

When Dean suggested experimenting with flat iron steaks, David was keen to take up the

challenge. “From the point of view of a Dales butcher it’s not a familiar cut,” he says, “but it’s not too difficult once you do your homework.”

David and Dean’s beef comes from grassfed, traditionally reared Limousin or Yorkshire Shorthorn herds that graze lush pastures near Brimham Rocks. “Short of butchering it myself, the journey from farm to plate could hardly be more direct,” says Dean.

“You can only get a maximum of four flat iron steaks per animal,” says David, “but the combination of taste and texture is unique. The flat iron is cut across the grain. It’s not quite as tender as sirloin steak, but it has a far deeper, beefier, Sunday-roast kind of flavour. We did a blind tasting, testing it against sirloin and rib-eye, and people really loved it - and that was before Dean started cooking it with his special marinade.”

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“the journey from farm to plate could hardly be more direct” “Marinating helps improve the texture,” explains Dean. “I’m not giving away my secret recipe, but you need to mix the right kind of oil with something acidic to break down the muscle fibres, and add one or two spices.

How to serve it? My principle is that if you use the best ingredients you don’t need to overcomplicate things. Cook it simply and let the produce speak for itself.”

As well as beef, Hodgson’s Traditional Butchers offer traditionally butchered local pork and lamb. “People want good honest grub,” says David, “and they want the security of knowing where it comes from. Traceability is everything.”

Like Dean, David is a compulsive experimenter, and has devised a huge range of mouthwatering handmade sausages, including some tempting seasonal specials for Christmas. He is also a professional cheese

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maker (“another creative thing that I enjoy”) and has combined his meats and cheeses in a range of inventive delights like the ‘cheese hokey’: finest pork sausage meat covered with a crumb coating and filled with smoked Swaledale cheese. He also offers old-style black puddings, baked in the oven in loaves another highlight on The White Swan’s menu.

As you might expect, David and Dean aren’t planning to rest on their laurels any time soon. Their next project? To find a special cut of beef that makes a richer and more luscious stew than traditional stewing steak.

Looks like we can expect plenty more North Yorkshire ‘firsts’ from this enterprising pair.

To contact Hodgson’s Traditional Butchers visit www.hodgsonsbutchersrichmond.co.uk or call 01748 810268. For more information about The White Swan at Gilling West visit www.thewhiteswan.co or call 01748 825122.

STEP INTO SWALEDALE STAY, RELAX, EXPLORE

Lunches served on the first Sunday of every month, open daily to non-residents for evening dining.

Special occasions, Christmas parties and New Year’s Eve celebrations.

Great Winter discounts on stays of two nights or more.

Please see our website for details. www.theburgoyne.co.uk enquiries@theburgoyne.co.uk Tel 01748 884292

NOW OPEN

We are now open Tuesday to Sunday for lunch and dinner We won’t start without you…

Contact us on 01748 822 602 or visit www.richmondgrillandbrasserie.co.uk Trinity Square, Market Place, Richmond DL10 4HY

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@thewhiteswan_NY

The White Swan

Gilling WestCountry - Richmond Pub & Pantry

“Blending the modern with the traditional...

Showcasing the regions produce, products & people” food served all day: cask ale ~ craft lager ~ fine wine

www.thewhiteswan.co 01748 825 122

Artisan - Local - Provenance - Family - Friends - 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 Tel 01969 622206 www.sandpiperinn.co.uk

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Campbells of Leyburn have two great competitions for Christmas

£100 WIN You are All in with a Chance to win

PLUS

Campbells of Leyburn Shopping Vouchers this Christmas

All you have to do is complete the form available in store and drop it into the box located near the tills.

No purchase necessary.

The draw will be made in time for your Christmas/ New Year shop.

Plus there will be runners up prizes of a selection of wine worth £50 and two £10 Campbells shopping vouchers.

Campbells of Leyburn Your family run Fine Food and Wine Emporium

Please pick up a leaflet in store 4 Commercial Square, Leyburn, North Yorkshire DL8 5BP T: 01969 622169 E: enq@campbellsofleyburn.co.uk www.campbellsofleyburn.co.uk

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a mountain bike in time for Christmas in our Free to enter competition

Christmas 2013

at Wensleydale Creamery Visitor Centre Why not enjoy a great day out, where you can combine your Christmas shopping and relax over some fabulous seasonal food in warm, friendly surroundings whilst you take in the stunning Dales view?

Exclusive Hampers & Gifts For the gifts that you just can’t buy anywhere else, our extensive shop is full of locally sourced goods, including a range of real ales, fine wines, biscuits, crackers and chutneys. You can even make up your own unique hamper packed full of Wensleydale cheese goodies.

Christmas Shopping Evenings

SAVE

20%

L ON ALCTS* PRODU

Tuesday 3rd & Wednesday 11th December, 5-8pm Don’t forget to join us for our Christmas Shopping Evenings with 20% off all products* and free mulled wine and mince pies.

Christmas Lunch Menu

25th November-31st December (Closed Christmas Day & Boxing Day)

From just £9.95 our delicious Christmas lunch is not only great value it also features our famous award-winning cheeses.

For bookings & enquiries call 01969 667664 or email creamery@wensleydale.co.uk www.wensleydale.co.uk The Wensleydale Creamery & Visitor Centre, Gayle Lane, Hawes, Wensleydale, North Yorkshire DL8 3RN.

*20% off applies to Christmas Shopping Evenings only, excludes alcohol and promotional items. In store only.

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Polished to Perfection Treat yourself to this gorgeous pot of Dior’s limited edition Diorific Vernis nail polish, available in pure fuchsia, ruby red, gold sprinkled plum, or shimmering pink gold. Available from all Dior stockists.

Five Gold Rings There’s no such thing as too many rings, so why not wear them all? Clogau’s unique selection of yellow, white and rose gold rings incorporates a touch of rare Welsh gold and precious stones.

From Silverdale Jewellers, Bedale, 01677 427222.

In the Red Bold meets practical with this gorgeous cross body bag from Vivienne Westwood’s Anglomania collection. Made from 100% real leather with a magnetic snap closure, comfort never looked so stylish. Available from Joseph M, Darlington, 01325 48982.

Red Carpet Glamour Add a touch of sophistication this party season with this timeless Anya dress by Joseph. Featuring an asymmetric plunging neckline and feminine frills, this elegant party piece will do the talking.

Available from Jules B, Yarm, 01642 780907.

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Foxy Lady We’d love to get our hands on these fox pendants from Alexis Dove’s Foxy Collection. Available in gold or pewter, you can complete the set with matching earrings and bracelets. Available from Silverdale Jewellers, Bedale, 01677 427222.

Band of Gold

Full Moon Tom Ford’s She Wolf collection is perfect for a sexy smoky eye effect. With a textured brush and three sensual shades, monochrome glamour is but a stroke away.

Available from Harvey Nichols, Leeds.

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This adorable ring from Alice Stewart captures the beauty of the dove in an 18ct gold vermeil finish. With a touch of soft satin, the two-tonal effect will catch the eye from all angles. Available from Emma Sedman Jewellery, Leyburn, 01969 368006.

Bright Spark

Pearly Whites Capture the elegance of freshwater pearls with these stunning hoop earrings from Marianne Anderson.

Made with oxidised silver, this delicate pair oozes subtle glamour. Available from Emma Sedman Jewellery, Leyburn, 01969 368006.

This beautiful Poudrier Diorific Illuminating Powder from Dior not only brightens the complexion – it also smells gorgeous. Enhanced with pearly pigments and hints of J’adore, the shimmering finish will leave you glowing.

Available from all Dior stockists.

Body Language

Tickled Pink

Dizzy Heights

At last, a body oil that livens up dull skin without feeling greasy.

This sparkling formula from Clarins contains fine shimmer particles to illuminate and nourish from head to toe. Available online only at clarins.co.uk

Indulge your sweet tooth with these tempting Pink Champagne Truffles from Hotel Chocolat. Presented in a stylish box, these champagne, cream and strawberry delights are the perfect gift for that someone special.

Available from Hotel Chocolat.

Lacklustre lashes are a thing of the past with Clarins’ new Be Long Mascara. With a strengthening formula and new brush design, lashes will increase by an average of 1.1mm in just four weeks. Available from all Clarins stockists.

t Luxury Lipstick Thank you, Tom Ford, for understanding the power of a lipstick. Infused with chamomilla oil, the ultra-creamy texture comes in dramatic bruised plum or chic vanilla suede. Available from Harvey Nichols, Leeds.

Flaming Gorgeous Add a touch of supermodel elegance with this French Flavour set from Elle Macpherson Intimates. Teaming delicate lace with fiery red, this gorgeous set is on our wish list. Available from Victoria’s Lingerie, Leyburn, 01969 622102.

EEee Midas Touch This shimmering nail lacquer from Estée Lauder’s Pure Colour range pairs high-impact shine with chip-resistant strength, providing Hollywood glamour at your fingertips.

Available from Estée Lauder counters nationwide.

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The best little cards and gifts shop in the Dales

Nickery Nook

• Everything you could want for birthdays and special occasions • Huge range of carefully selected greeting cards and a fantastic range of unique gifts • New and exquisite ranges of wedding and baby gifts • Personalised and general gifts • Trophy, jewellery and gift engraving Stockists for Yankee Candle, Bomb Cosmetics, Blue Nose Bears and Boofle. Special gifts including Hallmark baby gifts for new arrivals. Chocolate shoes, East of India, and really fun collections including Camilla and Rose and Dad’s Army!

2 Market Court, Market Place, Bedale, DL8 1YA 01677 425848 www.nickerynookbedale.co.uk

FROM THE HEART OF THE YORKSHIRE DALES

gourmet chocolate The best handmade

THE SWALEDALE CHOCOLATE COMPANY We are artisan chocolatiers working in the heart of the Yorkshire Dales.

Judy, our master chocolatier, makes every ounce of our chocolates by hand. Just as a fine wine needs the best grapes, so gourmet chocolate needs the best beans. Judy only uses Valrhona cocoa beans, considered the best in the world, you can taste the quality in every bite.

Swaledale Chocolate Available from Fatsheep in Reeth, selected outlets in the dales and by post direct to your door.

Phone 01748 880189 or visit www.swaledalechocolate .co.uk

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FRIMBLE Stylish women’s fashions, designed, woven and made in Great Britain.

Currently stocking a new range of coats, jackets, skirts and waistcoats made using the highest-quality Tweed.

Warm winter coats and luxurious cashmere items perfect for Christmas.

Visit the website or make an appointment to meet Sophie at her studio.

07813 652970 www.frimble.com

Victorias QB5 DL5-13_Layout 1 24/10/2013 17:52 Page 1

New Jersey, for everyone who loves to knit.

GOSSARD FAUVE FREYA DKNY CURVY KATE FANTASIE TRIUMPH ELLE MACPHERSON

Visit our beautiful shop in Bedale.

Buy online from www.victoriaslingerie.co.uk 11 High Street, Leyburn

Tel: 01969 622102

38 Market Place, Bedale, DL8 1EQ. 01677 427746 www.newjerseywools.co.uk

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Get set for the party season at Blink Beauty!

Choose two of the following treatments for just ÂŁ30.00!

Vita Liberata Rapid Luxury Spray Tan. (only needs one and half hours before showering)!

Shape and Shellac for fingers or toes Cluster Lashes, for that full fluttery look!

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01609 779390 www.blinkbeauty.co.uk

Gatsby’s hairdressing

01677 426943

Exciting new range of hair accessories now in stock 9a Market Place, Bedale 88

| Dales Life | WINTER 2013

(Patch test needed 48hrs before lashes)

Gift vouchers available for that perfect gift.

Day and Party Wear Winter Hats and Accessories

BUZZ 2 Commercial Square Leyburn DL8 5BP

01969 624948

BOUTIQUE GIFTS & INTERIORS

luxury leather handbags for any occasion in the city and country Creators of unique timeless leather handbags and accessories.

At BB & Beth you will find a wide range of home interior products from Candles, Lanterns, Plaques to Mirrors, Chandeliers and Shabby Chic Upcycled Furniture.

We also offer a beautiful range of unique giftware.

Tt

Unit 3, Bridge Road Business Park, Brompton on Swale 57a Market Place Richmond 01748 811799 www.bbandbeth.com www.facebook.com/bbandbeth @BBandBeth

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Bespoke, personal design service available on request.

Latest Christmas order 10th December.

www.equi-scuto.com m 07737 626749 t 01765 676738 WINTER 2013 | Dales Life |

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AHEAD FOR FIGURES Art Deco ceramic figurines are colourful, stylish and highly collectable. Tennants valuer Diane Sinnott shows us six stunners.

A

rt Deco was arguably the most

into the history of these two famous

influential design movement of

manufacturers, and introduced us to some of

the 20th century. And with its

the elegant figurines that have been brought in

bold shapes and vibrant colours –

to the firm’s Leyburn auction house.

coupled with its aura of glamour, exuberance

LADIES THAT LENCI

and optimism – it’s no wonder that it remains

If you’ve got a Goldscheider Deco figurine

popular to this day. Prices for Art Deco items are buoyant, and look set to stay that way.

Some of the most striking and sought-after Art Deco pieces are the dramatic bronze figurines depicting elegantly dressed – and quite often undressed – female subjects. Even at the time they were made, these bronzes were very costly items, and leading pottery manufacturers in the 1920s and 1930s spotted an opportunity to sell similar, but rather more affordable, ceramic equivalents.

These are now very popular with collectors, in particular the ones produced by two Continental makers, Lenci and Goldscheider.

Diane Sinnott, Decorative Arts and Design specialist at Tennants, gave us an insight

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| Dales Life | WINTER 2013

tucked away in your attic then you’re lucky. If it’s a Lenci one then you’re very lucky indeed.

Lenci’s work was of the highest artistic quality, and they made only a small fraction of the number of models that Goldscheider produced.

In 1928 Lenci, who also manufactured dolls, opened a ceramics factory in Turin. Lenci was owned by Enrico Scavini and his wife Helen König Scavini, and it was Helen herself who was responsible for many of the designs. The factory had a rather unusual product mix. Mostly they produced religious figurines, but they also had a sideline in gorgeous Deco ceramics like the ‘Colpo Di Vento’ figurine shown here, along with a range of decidedly sensuous nudes, also designed by Helen.

“The Scavinis sold the factory in 1937,” says Diane, “but without them the quality of its output declined sharply, and it’s the pieces that were made while they were in charge that reach the highest values.

Their most eagerly soughtafter design is called ‘Abissina’.

The last one I came across fetched £38,400, despite the fact that it was damaged.” “‘Colpo Di Vento’ (the name means ‘A Gust of Wind’) is one of Helen’s designs, and it’s beautifully modelled. The figure is wearing such a stylish outfit too. The same design would be painted in several different colour variations, and this particular colourway is an especially rare one. Despite being a little chipped and damaged, we sold it recently for £7,500. Nowadays Lenci figures often end up being bought by Italian collectors, and we had lots of phone lines to Italy booked when this one came up for sale.”

VIENNESE WALTZ Because Goldscheider was a more prolific factory than Lenci, Goldscheider figurines turn up far more frequently and are correspondingly more affordable. The factory was established by Friedrich Goldscheider in Vienna in 1885, and his sons Walter and Marcel ran the business until 1938, when they emigrated.

“Goldscheider produced their best work between 1920 and 1938,” says Diane, “and their success was in large part due to the fact that they enlisted the services of well-known sculptors of the day, including Josef Lorenzl and Stefan Dakon, both also renowned for their Deco bronzes.”

“Three of the Goldscheider figurines shown here were modelled

by Dakon, including the two dancers. With Art Deco figurines, the more gorgeous the outfits that are featured, the more commercial they are. The lady with the green floral outfit not only has strong colouring on her side but is showing rather more flesh than the lady in white, which again increases her value, and helps explain why she sold for £900 as opposed to the £550 achieved by her rather more staid companion.”

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THE RIGHT TROUSERS

The art of the period was quick to reflect such

Claire Weiss was another of Goldscheider’s modellers, and a very competent one, as evidenced by the languid lady in a floppy hat and ultramarine blue dress, accompanied by her borzoi dog. With their lean, angular body shapes, borzois and greyhounds fitted the Art Deco aesthetic perfectly, and they are a common theme in decorative art of the time. This one is beautifully rendered, from its lolling tongue to its crisp, crimped fur. An impressive piece, it went under the hammer for a very respectable £800.

The liberated woman of the 1920s and 1930s did things that would have shocked previous generations, not least smoking and wearing trousers.

social changes, and Dakon’s study of a cheeky,

| Dales Life | WINTER 2013

self-assured girl in trousers is a prime example.

She’s right to be confident too; with her exquisite modelling and vibrant colours she fetched a very bullish £1,750 at auction.

Not all Goldscheider pieces can be confidently attributed to a particular designer, though, and Diane has been unable to identify the originator of the jaunty lady in a flowing blue skirt who is due to be sold in November. “The colours are vibrant, but she is a little chipped, and she isn’t quite as stylishly dressed as some of the other figures,” says Diane, “hence my relatively modest estimate of £400 to £600.”

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Danny Piper Creative Metal Work

Sold for £33,650 Our Specialists are out and about around the County this month and could be available to call and provide free auction valuations.

For further information or to make an appointment for a free verbal auction valuation please contact: Alison Hayes 0113 234 5755 alison.hayes@bonhams.com Bonhams 30 Park Square West Leeds LS1 2PF

Gates, Railings, Staircases, Furniture & Lighting www.creativeironwork.co.uk dannypiper@live.co.uk | 01765 635085

John William Godward, RBA (British, 1861-1922) A Beauty.

Consigned locally and sold in our recent 19th Century Paintings Sale in London for £33,650.

International Auctioneers and Valuers bonhams.com/leeds

WINTER 2013 | Dales Life |

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stay in

STYLE The Wensleydale Heifer in West Witton

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| Dales Life | WINTER 2013

A luxurious, quirkily styled boutique hotel, AA five-star restaurant and fish-bar in a prime mid-Wensleydale location.

T

he Wensleydale Heifer is a stone-built, whitewashed former public house on West Witton’s main street. Famous for its annual ‘Burning of Bartle’ ceremony, the village of West Witton is situated in the Yorkshire Dales National Park on the A684 between Leyburn and Hawes.

In clement weather there are plenty of opportunities for stunning walks in glorious countryside. One good local option is to take a circuit of nearby Pen Hill, which offers panoramic views of Wensleydale, Bishopdale and Waldendale.

The visitor attractions of Hawes, Bainbridge, Leyburn, Middleham and Masham are all within a short drive, and picturesque Bolton Castle lies just across the valley.

Since taking charge of the Heifer nine years ago and transforming it into the Yorkshire Dales’ first boutique hotel, Chef and Joint Owner David Moss and his team have notched up a dazzling array of

plaudits and awards. The most recent of these include the AA Inspector’s Choice Award 2013-14 for a restaurant with rooms.

THE ROOMS Each of the Heifer’s rooms has clearly been designed with two elements in mind: luxury and fun. With the help of Richmond design consultant Alison Willis, each has been imaginatively themed. Some rooms take their inspiration from the Dales (Black Sheep, Middleham Racing, James Herriot) whilst others reflect more general interests (Malt Whisky, Night at the Movies).

One of the most popular choices is Chocolate Heaven. Needless to say it’s done out in sumptuous fabrics in a variety of chocolate shades, and offers guests several thousand calories worth of scrumptious complimentary chocolate treats. What you might not have predicted, perhaps, is the chocolate version of the Sistine Chapel ceiling in the bathroom.

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Another perennial favourite is the Champagne room. It’s Champagne-coloured, of course, and its well-stocked Champagne fridge gives guests the chance to enjoy – at generously discounted prices – whichever of sixteen of the world’s finest Champagnes takes their fancy.

New for January will be the James Bond room. The theme was chosen in a vote by the Heifer’s substantial Facebook following, and there’s already a waiting list for bookings.

The room is still at the design stage, but it is likely to feature a round bed and a selection of Bond film memorabilia. In fact there’s a whole James Bond package in the offing, with drinks, cocktails, a special menu and maybe even an Aston Martin for the day.

FOOD AND DRINK Diners can choose to eat in the Heifer’s smart and stylish dining room or in the less formal fish bar – the menu is the same in each.

Standards are impressively high. Last year, Dales Life’s notoriously difficult-to-please restaurant reviewer summed up her visit in unusually glowing terms: “excellent food… a cosy environment, very professional staff, clever chef”.

The emphasis is firmly – though by no means exclusively – on fish, with a constantly changing selection of seasonal specials to keep regular visitors engaged. The Heifer’s signature dishes include a luscious fish soup (“I developed it nine years ago,” says David Moss, “and we just kept making it better and better”) and a warm salad of maple-roast Whitby lobster with scallops, tiger prawns, crispy belly pork and smoked bacon. If you’re a fan of fish and chips you’ll find it hard to better the Heifer’s version, which includes a delightfully light, crisp Black Sheep beer batter and a stack of hand-cut chips cooked in goose fat.

Before or after your meal you can relax in cosy padded leather armchairs in front of a roaring log fire in the Heifer’s Whisky Club Lounge. As the room’s name suggests, you can choose from an eclectic range of single malt whiskies. Of course the Heifer also has a comprehensive wine list, with prices starting at £20.50 for a bottle of house wine, and a good selection of wines and fizz to buy by the glass.

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HOTEL FACTFILE ADDRESS The Wensleydale Heifer, West Witton, North Yorkshire, DL8 4LS. Telephone 01969 622322 WEBSITE www.wensleydaleheifer.co.uk THE ROOMS Thirteen, all of which are individually styled and ensuite. Prices, including breakfast, range from £120 to £220. There is no minimum stay.

RESTAURANT TARIFF ‘Early bird’ diners can pay £19.75 for two courses or £21.75 for three. Three courses a la carte will cost around £35 per head.

OPENING TIMES Open all year round, including Christmas Day. Full details of restaurant opening hours can be found on the website.

HOME DINING AT GORSE GROVE Have your dinner party at our house.

No fuss, no hassle, no washing up Dinner parties can be stressful, so why not relax and enjoy a unique experience, and dine in our home.

At Gorse Grove we create a range of mouth watering dishes for lunch or dinner parties.

All produce is sourced locally, and much of our garden produce is home grown.

We have many sample menus if you are looking for inspiration, or we can tailor make a special menu just for you.

Contact Alison Anderson Turnbull T 01748 823915 M 07771 650936 E complete.cuisine@yahoo.com www.completecuisinekirbyhill.com

Naturally reared fresh Yorkshire meat, delivered to your door.

SUPPLIERS OF QUALITY YORKSHIRE PRODUCE, ALL LOCALLY SOURCED, AT GREAT PRICES. • Prime traditionally matured beef from Limousin, Shorthorn and Shorthorn cross breeds, Gloucestershire Old Spot pork and Nidderdale lamb.

• The finest steaks, dry cured bacon and traditional black puddings.

• Over 25 varieties of handmade sausages made with fresh herbs and spices. Try our delicious gluten free range • Everything from the best steak mince, to joints cut to your needs.

See David at these markets: Leyburn Fridays, Barnard Castle Wednesdays and Richmond Saturdays.

ALL MEAT AT HODGSONS

IS LOCAL AND HAS FULL 01748 810268 / 07890 993127 TRACEABILITY CODING. 7 Bridge Road, Brompton-on-Swale, Richmond hodgsonsbutchersrichmond.co.uk.

WINTER 2013 | Dales Life |

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Your home, your floor, your way.

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| Dales Life | WINTER 2013

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SETTING

GREAT STORE Milners of Leyburn is celebrating its 130th anniversary and looking to the future.

W

hen Christopher Milner opened a department store in Hawes in 1883 he advertised “new materials in dress goods, prints, galates, skirtings, and also a large variety of fancy goods including beaded and muslin collarettes, ties, gloves and corsets”. His stock may sound quaint to modern ears, but the fact that two further Milners stores opened shortly afterwards in Leyburn and in Kirkby Stephen - shows that he had a keen eye for what his fashionable Victorian clientele wanted.

The Kirkby Stephen and Hawes stores closed in the 1980s. The Leyburn store, however, is still thriving. Four generations of Milners have followed Christopher Milner into the business, and Leonie Garrad (née Milner) and her husband Keith are now at the helm. Under their guidance, Milners - unlike so many other small independent

department stores - continues to grow and develop, despite the difficult economic climate.

Other than what she picked up from being born into the family, Leonie had little by way of previous experience in retail, and Keith was a mechanical engineer, so their decision to take on Milners was something of a leap of faith. In 2007, around about the time the couple were getting to grips with the business, Milners featured in a BBC documentary series about independent shops fighting back against the big chains. Leonie and Keith have enthusiastically taken up the gauntlet, and have given Milners a thoroughgoing revamp to ensure that it is in tip-top shape to face up to the challenges of early 21st century retailing.

“You can’t afford rest on your laurels,” says Leonie. “We pride ourselves on stocking things that are different and individual, items you can’t necessarily find

elsewhere, even in big towns. It requires a constant process of analysis - keeping a watchful eye on trends, making sure that we change with the times and always have a range of lines that will excite our customers.”

“I look after the ground floor, where we’ve got some great fashion brands including Betty

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99

Barclay, Olsen, Weirdfish and White Stuff. Organic cotton clothes by Seasalt and Jackpot have proved to be tremendously popular, and we’ve got some fabulous lingerie from Esprit and Playtex. For men we have lifestyle brands like Cottonfield, Kartel, Oakman, Racing Green and Peter Gribby. You’ll also find a terrific range of accessories and gifts from top brands such as Fossil, Kipling, Roger & Gallet, Crabtree & Evelyn and Fraas.”

“Keith is in charge of the first floor, which we’re aiming to make into a must-visit destination for people looking for a complete interior design package. We 100 | Dales Life | WINTER 2013

have a huge range of gorgeous fabrics, wallpapers, paints, blinds and floor coverings, with brands including Little Greene, Karndean, Sanderson, William Morris, Villa Nova, Ryalux, Kersaint Cobb and Sunway.”

“Personal service has always been an important part of what Milners offers - and that means always being prepared to go that extra mile. For example, I remember my father somehow managing to find the prototypes of the original carpeting on the Titanic for an Australian lady who wanted to have it remade.

It’s a tradition we’re proud to continue. We always give

straightforward, honest advice, and our home store offers all those little extras - home visits, measuring up and so on - free of charge and without obligation.”

“I think Milners has a very special atmosphere. It’s a place where you can browse in a relaxed and informal environment, with staff who are friendly, helpful and informative and not at all pushy.

In that respect at least, we’re very old-fashioned. As for everything else, though, you’ll find that we’re very definitely bang up to date!”

Milners is at 6 Market Place, Leyburn. For more information visit www.milnersofleyburn.co.uk or call 01969 622208.

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The family firm with the personal touch WINTER 2013 | Dales Life | 101

Designers, Manufacturers and Installers of the Finest Quality Traditional & Contemporary Architectural Joinery

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Achieving excellence in all aspects of bespoke joinery; from period internal joinery to the latest energy efficient external windows & doors made from sustainable timber.

IN HIGH

SPIRITS Yorkshire now has its very own gin – and it’s taking the drinks world by storm. Brian Pike reports.

“W

e’re as surprised by its success as anyone,” says Karl Mason, creator – together with his wife Catherine – of Masons Yorkshire Gin. “We’ve never had a business plan, and we don’t intend to have one. We tried our hand at making gin simply because we like gin. And somehow, accidentally, we’ve managed to create something that other people love too.”

For something that came about by accident, Masons Yorkshire Gin is doing remarkably well. It has already been enthusiastically adopted by several Michelinstarred restaurateurs and upmarket drinks retailers – not bad for a product that owes its origins to a rather whimsical piece of social networking.

Neither Karl or Catherine had any previous experience of the drinks industry, other than sharing a liking for gin and tonic. Karl is director of a Ripon educational publishing firm, and Catherine is a teaching assistant

at Bedale High School. Their sudden detour into the world of distilling began when Karl set up a Facebook page (Gin & Tonic Friday) inviting followers to upload photos of their weekend G&Ts. It quickly notched up several thousand followers.

“One day I posted a throwaway comment to the effect that I quite fancied making my own gin,” says Karl. “People seemed to take me seriously, and I started doing some research. I gathered masses of information on the internet, and we started tinkering.

After three or four months of experimental tastings with family and friends we came up with something we liked. We launched it on 15th June this year – World Gin Day – and we haven’t looked back since.”

Unlike run-of-the-mill gins, Masons Yorkshire Gin is a genuine artisan product. It is distilled in small batches, using Harrogate Spring Water, according to Karl and Catherine’s unique – and secret – recipe.

Each bottle is authenticated with

its own handwritten batch and bottle number.

So how does it taste? “The first thing you’ll notice is that it’s exceptionally smooth,” says Karl. “In fact people tell me they happily drink it neat. The reason it’s so smooth is that we create it by a process that’s superior to the normal one. Most of the gins

WINTER 2013 | Dales Life | 103

available in the UK are made by simply steeping flavouring substances – ‘botanicals’ is the technical term – in a neutral spirit, whereas we use the ‘London Dry Gin’ method. Only three or four of the 300 or so gins available in the UK are produced in this way.”

“We start with sugar beet and turn that into vodka. We put the vodka into a still along with our special blend of botanicals and then distill it once again, thereby producing our gin. The definition of a London Dry Gin is very strict, and once the gin comes out of the still you’re not allowed to add any more flavouring. All the botanicals have to go in beforehand.”

104 | Dales Life | WINTER 2013

“Another factor that contributes to the smooth quality of our gin is what we do with the ‘tops and tails’, that’s to say the liquor that’s produced at the beginning and end of the distillation process.

Most other makers collect it, keep it and reuse it in future batches.

We discard it.”

“All this means that the character of our gin is much easier to pick up than that of other gins. Every gin is flavoured with juniper – and in fact we’ve recently started growing our own juniper bushes. As well as the juniper you’ll notice distinct liquorice flavours and orangeycitrusy hints. It’s a very individual drink, unlike any other gin you’ll have tried.”

“We’ve been lucky enough to hit on something that has been really well received, and everything has developed a momentum of its own. The only marketing we’ve done so far has been on Facebook and Twitter, but just a few months down the line from launching we’ve already signed up with a national distributor and I’m being invited to talk at gourmet events all over the country. What next?

Well... who can know? We’ll just have to wait and see where it takes us!”

For more information visit www. masonsyorkshiregin.com. You can buy Masons Yorkshire Gin online, and local stockists include Lewis & Cooper in Northallerton and Corks & Cases in Masham.

now at Catterick Caravans

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WINTER 2013 | Dales Life | 105

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Christmas

Emporium We have some truly outstanding independent suppliers in our region - so whether you’re present shopping or simply indulging yourself, be sure to shop local!

Cheese & Co

01423 330759 www.hampersbycheeseandco.com Hampers make splendid Christmas gifts. Everyone loves to open an exciting package bursting with tasty delicacies, even those problematic ‘people who have everything’! Yorkshire-based Cheese & Co have nearly twenty years’ experience supplying hampers that focus on luxurious fresh foods from carefully selected local suppliers. As you might expect from the company name, Yorkshire cheeses - such as Wensleydale, Swaledale and Shepherd’s Purse - feature prominently in several of their hampers, but there are masses of other regional specialities too. These include fresh soup, tasty pies, smoked trout paté, smoked venison, piquant preserves, sumptuous ginger and treacle cake, handmade chocolates and luxury butter fudge - plus, of course, some Yorkshire tea to wash it all down with.

Cheese & Co’s Christmas Essentials hamper has pretty much everything you need for a festive feast bar the turkey: roast ham, smoked salmon, cranberry sauce, a luxury Christmas plum pudding, brandy butter and liqueur chocolates. No wonder 60% of their business consists of repeat orders from loyal customers!

WINTER 2013 | Dales Life | 107

Westwood’s Country Store

Dovetail Interiors

With a wide range of gifts that you would be hardpressed to find elsewhere - and a cosy tearoom where you can enjoy a cuppa and a homemade cake - Westwood’s Country Store in West Tanfield is just the place for a relaxing Christmas shopping expedition.

Charming country-chic cushions from Voyage and Clayre & Eef are currently proving very popular, as is the range of animal-themed pewter ware from Orchid Designs, which includes decanters, bottle openers, stoppers and cufflinks. British-made luxury hand creams, soaps and body wash from Made in Heaven are designed to delight outdoor types, and Sophie Allport oven gloves, Aga tops and tea towels are ideal for brightening up a country kitchen. And for kids, what about a lovable hand puppet from The Puppet Company? If you’re still stuck for inspiration you’ll find plenty of equestrian and outdoor clothing from Toggi and Jack Murphy, along with a generous selection of scarves to keep out that winter chill.

A family run business in the heart of Bedale, Dovetail Interiors is a beguiling three-floor display space that’s packed with stylish furniture and home accessories - and it’s a lovely spot to browse for seasonal gifts and decorations. You’ll find a huge range of Emma Bridgewater ceramics, including quirky and cheerful mugs, bowls and teapots, along with fun Yorkshirethemed tea towels and calendars from Emma Ball. To dress a festive table, what could be nicer than some glamorous decorative table cloths, runners and napkins from Walton & Co of Boroughbridge? A gleaming Culinary Concepts cruet set would finish it off nicely - or make a stylish present - and a scented Christmas candle or two from the St Eval Candle Company would add just the right festive ambience for a family gathering.

Other popular gifts in stock include clocks by Thomas Kent and Newgate, sterling silver and pearl jewellery from Claudia Bradby and gorgeous luxury body care products from Bath House and Made In Heaven.

Main Street, West Tanfield, HG4 5JJ 01677 470769 www.westwoodscountrystore.co.uk

108 | Dales Life | WINTER 2013

17 Market Place, Bedale, DL8 1ED 01677 426464 www.dovetailinteriors.com

Campbells of Leyburn

4 Commercial Square, Leyburn, DL8 5BP 01969 622169 www.campbellsofleyburn.co.uk With a delicatessen packed with mouthwatering cooked meats, pies, olives and cheeses, and an inhouse traditional butcher offering corn-fed turkey and chickens along with award-winning local meats, Campbells of Leyburn is just the place to stock up with festive fare. They also stock over 1,000 wines and spirits, champagnes and sparkling wines from around the world, with competitive prices and some enticing seasonal deals. For festive fizz try their Laurent-Perrier Cuvée Rosé champagne, with its luscious summer fruit aromas and fresh citrus and apple notes. Torres Marimar Estate Pinot Noir and Torres Marimar Estate Chardonnay La Masia make great partners for festive food, and both are on a ‘7 for 6’ special offer (£16.99/£14.99). To accompany the cheeseboard you’ll find it hard to beat a bottle or two of 1995 Quinta do Cavadinha Vintage Port (£22.99), and to delight whisky lovers why not bag a bottle or two of Gordon & MacPhail Connoisseurs Choice Caol Ila Distillery Single Malt (£44.99)?

The Sweet Shop

2 Golden Lion Yard, Leyburn, DL8 5AS 01969 368018 facebook.com/thesweetshopleyburn Tucked away behind The Golden Lion in Leyburn is a charming new business, The Sweet Shop. It may only be tiny, but it’s amazing how much is packed into it - pretty much every variety of sweet or chocolate you can imagine, traditional, retro or bang-up-to-theminute. The aim is to provide something for everyone, and that includes confectionery lovers with dietary issues, so it’s the place to come for delicious diabetic, gluten-free and dairy-free goodies. One of The Sweet Shop’s highlights is its chocolate counter, where you can choose from amongst the tempting handmade Belgian chocolates on display. For Christmas you’ll find chocolates in all sorts of seasonal novelty shapes, along with heavenly chocolate-meets-alcohol indulgent treats like champagne truffles and cherries and kirsch. A sweet hamper would be a winning gift for confectionery-loving friends and relatives - you can choose from The Sweet Shop’s readymade ones or design your own tailor-made version.

WINTER 2013 | Dales Life | 109

The Yorkshire Hamper Company 07531 693675 theyorkshirehamperco.com

The Yorkshire Hamper Company, based in Leyburn, is a business on a mission to promote talented local makers. All of the contents of their hampers are handmade here in Yorkshire, and every hamper includes a unique ‘provenance card’ that introduces the artisans - often working on a small scale in cottage kitchens - who have crafted the delicious treats it contains. It’s exciting to know that behind every jar of chutney and packet of hand-crafted chocolate there’s a person who is genuinely passionate about what they create. This year The Yorkshire Hamper Company has several exciting new products in their Luxury Artisan Hamper, including The Yorkshire Jam Company’s gorgeous Plum and Port Compote, and Jamsmith’s exclusive Seville and Bourbon Marmalade. Other new hampers for Christmas 2013 include the Yorkshire Artisan Chocolate Indulgence Hamper - which is presented in a sleek black box - and the Three Ales From The Dales Gift Pack, which makes a perfect stocking filler.

Maxwell’s of Northallerton

130-131 High Street, Northallerton, DL7 8PQ 01609 773535 www.maxwellselectrical.co.uk Maxwell’s has been Northallerton’s premier electrical retailer for more than 70 years now, and they’re still very much ahead of the game - they won this year’s Independent Electrical Retailer of the Year award, so they’re officially the best in Britain! As an Apple Authorised Reseller, Maxwells is the place to pick up iPods, iPads and accessories, and if you’re looking forward to a festive season in front of the not-so-small screen they have a comprehensive selection of TVs from Sony and Panasonic. For audiophiles there’s a huge range of Bose equipment, including the fabulous SoundDock portable digital music system that allows you to enjoy music from your iPhone or iPod in high quality, anywhere. For keen cooks, a piece of state-ofthe-art kitchen technology makes a great present, and with appliances from Magimix, Cuisinart, Kitchen Aid, Dualit, Kenwood and more - everything from blenders and bread makers to toasters and Teasmades - you’re sure to find something to suit.

110 | Dales Life | WINTER 2013

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

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

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

Hillcrest, Byng Road, Catterick Garrison, North Yorkshire, DL9 4DW WINTER 2013 | Dales Life | 111

112 | Dales Life | WINTER 2013

Kiplin Hall

JACOBEAN HOUSE

Country Seat of Founder of Maryland, USA

White Christmas

‘A complete gem - what a surprise!’

Beautiful fresh white, green & silver decorations throughout the Hall 10am - 4pm Fri - Sun, 29 Nov - 1 Dec and 6 - 8 Dec Tea Room and Christmas Gift Fair

Delightful Gardens, Woodland and Lakeside Walks Re-open 2 Feb, Sun-Wed, 10am – 4pm (5pm from April) Carpets of snowdrops and aconites Kiplin Hall, nr. Scorton, Richmond, DL10 6AT Tel: 01748 818178 www.kiplinhall.co.uk

WINTER 2013 | Dales Life | 113

A unique labyrinth of tunnels, chambers, follies and surprises created in a four-acre walled garden in the heart of the Yorkshire Dales.

WARREN GILL SHOOTING SCHOOL Simply the Best…

CORPORATE EVENTS FULLY QUALIFIED C.P.S.A. COACHES PRIVATE TUITION CHRISTMAS VOUCHERS NOW AVAILABLE ON THE WEB SITE

01765 689232 www.warrengill.co.uk B. K. Webster Gunsmith

Specialists in gun repair & alteration since 1984

Come and see Santa

1st, 8th, 15th and 22nd of December Open Sundays only until Christmas 10am until dusk, A free present for each child is included in the admission price, under 4’s visiting Santa is £3.50

Emergency gun repairs Gunfitting

Admission is by pre-booked tickets only

To reserve your ticket please telephone 01969 640638 www.theforbiddencorner.co.uk We look forward to seeing you

114 | Dales Life | WINTER 2013

Tel: 01677 470505 West Tanfield, Ripon, HG4 5JH www.bkwebstergunsmith.com

Spear Travel DL3-2013 HHB5 copy.pdf

1

17/07/2013

11:29

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

Robert Sturdy, 10 Market Place, Leyburn, DL8 5BG 01969 623486 robert.sturdy@speartravels.net www.speartravels.net/leyburn Other branches in Boroughbridge, Northallerton, Helmsley and Stokesley

FOR ALL YOUR TRAVEL NEEDS, HOME AND ABROAD RETAlL AGENTS FOR ATOL HOLDERS - ABTA L8041 RWS@SpearTravels and Spear Travelsare registered trading names of Jetclub Ltd. Registered in England number 1711255. Registered and accredited office: 75 Corbets Tey Road, Upminster Essex RM14 2AJ

Providing good honest legal advice across the Dales since 1908 Offices throughout Yorkshire and the North T: 0800 160 10 10 E: info@coles-law.co.uk W: www.coles-law.co.uk WINTER 2013 | Dales Life | 115

J.R. HOPPER

& Co. EST. 1886

“For Sales In The Dales” SALES • LETTINGS • COMMERCIAL LAND & PROPERTY SPECIALISTS • PERSONAL & PROFESSIONAL SERVICE Residential Buying, Selling & Letting. Commercial Sales & Leases.

Holiday Property. Overseas Property. Business Transfers. Acquisitions.

Valuations. Surveys. Mortgage Advice. Inheritance Planning.

Property & Antique Auctions. Removals, Collections & Deliveries.

01729 825311 Bentham 015242 63739 Settle Hawes 01969 667744 London 02072 980305 0845 2802213 Leyburn 01969 622936 Fax

www.jrhopper.com

NORMAN F. BROWN

CH NO AI N

Chartered Surveyors • Estate Agents • Lettings Selling and letting property since 1967

Lappa Croft, West Burton

Well presented detached bungalow in a superb elevated position overlooking West Burton. Versatile accommodation with 2 double bedrooms and potential for a third bedroom. Attached garage and front and side gardens. Detached outbuilding offers development potential. LPG G/F C/H, UPVC D/G. NO FORWARD CHAIN. £325,000 Leyburn Office

Barker, Thoralby

Carefully restored detached 3 bedroom cottage in superb peaceful location, with panoramic views over Bishopdale. Large attached barn and further large detached barn with development potential (subject to consents). Pasture land of around 2 acres. Oil fired central heating and double glazing.

Access by 4x4 only. £390,000 Leyburn Office

Apothecary’s House, Askrigg

Tastefully improved double fronted Georgian style house. Ample accommodation including 5 double bedrooms, 3 with en-suites, ideal for a large family or use as a B&B. Located within the heart of sought after village. Garage and ample parking, lovely rear gardens with views. OCH, UPVC D/G. £495,000

14 Queens Road, Richmond • 01748 822473 6 Bridge Street, Bedale • 01677 422282 25 Market Place, Leyburn • 01969 622194 116 | Dales Life | WINTER 2013

Leyburn Office

‘beautiful adjustable beds’

Award winning service

‘curved vintage oak with optional Farrow and Ball paint options’

Lowest price guaranteed oi

All on display in Barnard Castle

‘ergonomic comfort made in Germany’ Barnard Castle DL12 8BH 01833 631555

peterolivier.com

Richmond DL10 4ST 01748 823100

Setting new standards for property care in the Dales Every property needs a little TLC from time to time.

Now there’s a new way to get the job done promptly, reliably and cost-effectively – without the need to coordinate multiple tradesmen.

Vista is a one-stop-shop covering every aspect of property care. Whether it’s minor repairs or major refurbishment, our highly skilled experts guarantee superior workmanship and outstanding customer care.

• property maintenance • building repairs • emergency response

Vista Facilities Ltd info@vistafacilities.com 0800 5300476 www.vistafacilities.com WINTER 2013 | Dales Life | 117

On themarket market On the

Our beautiful properties for sale in Yorkshire.

Ourregular regularround-up round-upofof beautiful properties for sale in Yorkshire.

£250,000 The Villa Cottage, Thornton Steward Delightful stone built house with gardens. Three bedroomed accommodation.

Ideal secluded position. Delightful gardens and grounds. Desirable village location. Chain Free. EPC rating D. Viewing by appointment.

Contact Robin Jessop on 01969 622800 www.robinjessop.co.uk

£350,000 2 Manor Cottage, Ellerton On Swale, Richmond A spacious period family house with four bedrooms. Well presented. Off street parking. Good sized gardens. Excellent rural location close to local amenities. EPC rating D. Viewing by appointment Contact Robin Jessop on 01969 622800 www.robinjessop.co.uk

£240,000 Chantry Farm Cottage, West Witton, Leyburn An immaculate period dales cottage. Spacious accommodation with three double bedrooms. Newly refurbished. Wealth of features. Garage. EPC rating E. Viewing by appointment.

Contact Robin Jessop on 01969 622800 www.robinjessop.co.uk

OIEO £475,000 Wynbury House, West Witton, Leyburn A substantial six bedroom country house on the edge of the highly desirable village of West Witton. Delightful walled gardens. Stunning views over surrounding countryside. Excellent local amenities. EPC rating E. Viewing by appointment.

Contact Robin Jessop on 01969 622800 www.robinjessop.co.uk

£360,000 Thorntree Cottage, Hutton Magna, Richmond A well presented detached house with three bedrooms. Detached annex with potential for a variety of uses. Delightful gardens and open countryside views. Parking area. EPC rating E. Viewing by appointment.

Contact Robin Jessop on 01969 622800 www.robinjessop.co.uk

£230,000 Anvil Cottage, Thornton Steward, Bedale A well presented three double bedroom stone built detached property.

Spacious accommodation. Delightful low maintenance garden. Useful garage. Outstanding views over the village and countryside. EPC rating E. Viewing by appointment.

Contact Robin Jessop on 01677 425950 www.robinjessop.co.uk

118 | Dales Life | WINTER 2013

C HA R T ER ED S UR V EY ORS • ESTATE AG ENTS • PROPER T Y A UCT I O N E E R S • V A L UE R S • L A N D A G E N T S

Drumlins | Aysgarth, Leyburn

The Manor House | Bainbridge, Hawes

An immaculate residential smallholding. Spacious four bedroom dales farmhouse and annexe with first class fixtures and fittings.

Stabling and 2 acre paddock. Absolutely stunning location. EPC rating D. Viewing by appointment.

A unique historic manor house situated in a commanding position overlooking the picturesque village of Bainbridge. Five double bedrooms. Immaculately presented with a wealth of period features. Run as a highly sucessful holiday cottage. EPC rating F. For sale by public auction on 17th December 2013 at The Allerton Court Hotel, Northallerton.

£625,000

£250,000

P ROPE R T I E S R E Q U I R E D TO S ATIS F Y DEMAND Contact Tim Gower

Tremar Cottage | Bellerby, Leyburn

The Barn | Hurst, Richmond

An immaculate country cottage with two double bedrooms.

Newly refubished. Private gardens. Excellent village location.

EPC rating C. Viewing by appointment.

A dales barn with full planning permission to create a 1 bedroom dwelling in a stunning location. For sale by public auction on Tuesday 17th December 2013 at The Allerton Court Hotel, Northallerton.

£220,000

£50,000

Bedale 01677 425950 robinjessop.co.uk

Leyburn 01969 622800 WINTER 2013 | Dales Life | 119

On themarket market On the

Our beautiful properties for sale in Yorkshire.

Ourregular regularround-up round-upofof beautiful properties for sale in Yorkshire.

£350,000 The Gables, Redmire Modern detached family house in desirable Dales village location, close to Leyburn. Accommodation includes 4 bedrooms with potential for a fifth. Front and rear gardens and driveway for three cars. Oil fired central heating, solar panel water heating, double glazing.

Contact Norman F Brown on 01969 622194 www.normanfbrown.co.uk

£475,000 The Garth, West Burton Modern detached stonebuilt house on the edge of popular Dales village. Recently extended to create flexible accommodation with a range of possible uses, including self-contained ground floor annexe. 5 double bedrooms and spacious living accommodation. Ample parking, lawned garden and flagged rear courtyard.

Contact J. R. Hopper & Co on 01969 622936 www.jrhopper.com

£135,000 Kings Studio, Reeth A well presented single storey terraced cottage tucked away just off the village green. Open plan living room/kitchen, 2 bedrooms, shower room/wc, night storage heating. No forward chain.

Contact Norman F Brown on 01748 822473 www.normanfbrown.co.uk

£595,000 Town End Farm & Land, Little Asby Exceptional 4 bedroom Grade II listed farmhouse dating back to 1647 in the historic hamlet of Little Asby. Sympathetically renovated in the late 1990s with character features retained. 3 acre adjoining equestrian paddock, stable, parking and large garage/outbuildings, along with extensive professionally landscaped gardens.

Contact J. R. Hopper & Co on 01969 622936 www.jrhopper.com

£162,500 1 Half Moon Cottages, Reeth A well presented grade II listed 1st & 2nd floor cottage within a prime central location with lovely views across Reeth village green and beyond. Entrance porch, open plan living room/kitchen, 2 double bedrooms, bathroom/wc, night storage heating. Contents available by separate negotiation. No forward chain.

Contact Norman F Brown on 01748 822473 www.normanfbrown.co.uk

£225,000 4 Fell View, East Witton Semi-detached family home with superb views in sought after village location.

Spacious accommodation includes 3 bedrooms, 2 bathrooms, lounge, dining room and fitted kitchen. Garden to front overlooking the village green, large garden to rear commanding beautiful views. Off road private parking.

Contact J. R. Hopper & Co on 01969 622936 www.jrhopper.com

120 | Dales Life | WINTER 2013

WINTER 2013 | Dales Life | 121

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

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

WE CAN ALSO PROVIDE: Under-floor heating systems.

Un-vented hot water and heating systems.

Multi-fuel Heatstore installation.

Oil storage tank replacements.

System upgrades.

Powerflushing.

Oil boiler replacements.

Natural gas & LPG boiler replacements.

Boiler service and repair.

Plumbing repairs.

Water mains replaced & repaired.

Landlords certificates.

BEDALE PLUMBING & HEATING LTD 12 Coronation Rd, Little Crakehall, Bedale, DL8 1HZ bedaleplumbingandheatingltd@hotmail.co.uk Please note our telephone number has changed

01677 426063 • 07814 036057

122 | Dales Life | WINTER 2013

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

A solar PV installation fitted now will reduce your energy bill year on year by...

647kW%p

facing South oof º 0 3 r stem el sy p 6 1 an 50 inc vat 7 5 £ m fro fitted

53% 4k

328kW% p

East/W Wp est fa 30º roo cing f 16 pan from £ el system 5750 in fitted c vat

facing South of 30º ro tem l sys 8 pane 5 inc vat 9 1 4 from £ tted fi

28% 2k

East/W Wp est fac ing 30º 8 pane roof from £ l system 4195 in fitted c vat

The Plan Shop Architects Landscape & Interior Designers

figures based on statistics supplied by the Department of Energy & Climate Change giving average domestic UK combined gas & electricity bills 2012 as £1,279.00

Call now for a no cost no obligation site survey Phone: 01969 622 260 www.ddrsolar.co.uk

WINTER 2013 | Dales Life | 123

We are looking for distribution agents

Positions available throughout Yorkshire. Excellent rates paid

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

Premiere Care

North East Ltd.

We are a Leyburn based agency offering high quality care services to our Clients.

Our experienced team supports the various needs of vulnerable people to remain as independent as possible in their home. We provide hourly, day/night and live-in-care.

Testimonial

’Exceedingly high quality ladies, honest, caring and totally trustworthy’ Premiere Care has been awarded by the CQC the highest possible rating on their last inspection in 2009 which confirms the quality of service that we supply.

For an information pack please contact: Premiere Care (NE) Ltd Thornborough Hall, Leyburn DL8 5AB 01969 622 499 www.premiere-care.co.uk 124 | Dales Life | WINTER 2013

Go For Growth We have!

The new, 40% bigger Dales Life.

Giving you more for your money.

• 20,000 copies hand-delivered to homes and businesses throughout the Dales.

• Average 90,000 readers per issue.

• 75% of our advertising is repeat business.

• Twice the value: Dales Life is online too, with clickable links in advertisements.

It all adds up.

“We have advertised with Dales Life for 19for years, and Going have always had a great response. The magazine has Growth really helped our business grow.”

County Kitchens, Leyburn

“We have advertised in the magazine from the start – and reached customers in places we never expected.”

The Travel Lounge, Bedale

“The perfect place for us to advertise… attracts both existing clients and new customers.”

Milners of Leyburn

www.daleslife.com

Helping local businesses grow since 1993 Contact Sue Gillman on 01904 629295 sue@daleslife.com Dales Life, 8A Tower Street, York, North Yorkshire YO1 9SA WINTER 2013 | Dales Life | 125

The Wensleydale House Doctor

ROB CLIPSHAM

Home Improvement Specialist

Photography courses for beginners, improvers, GCSE and A-level.

Family portrait, event and website photography.

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

No job too small Established over 10 years

Tel: 01677 450810

Hunton, Bedale, North Yorkshire

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

JOHN LORD

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

126 | Dales Life | WINTER 2013

PHOTOGRAPHY COURSES

Want to understand your camera more and begin to master the skills of photography?

For details see

www.robclipshamphotography.com 07818 118207 | Whashton, Richmond

T I M B E R

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

TIMBER SOLUTIONS

Call us or visit our showroom for advice on how we can help you with your project.

GREEN LANE, MELMERBY RIPON HG4 5JB

01765 640564

sales@duffieldtimber.com www.duffieldtimber.com

The Millings

Putting you at the heart of our care RESIDENTIAL, RESPITE & DAY CARE HOME FOR OLDER PEOPLE North End, Bedale, North Yorkshire DL8 1AF Tel: 01677 423635 www.residential-homes.net

SUBSCRIBE TO

and never miss out!

We deliver thousands of free copies of Dales Life door-to-door, up and down the Dales.

Unfortunately, though, we can’t guarantee to get every issue to every household.

With so many must-read features – from stunning nature photography to mouthwatering recipes from celebrity chefs – it’s a shame to miss out.

But you don’t need to. Take out a subscription, and you need never miss another copy.

A subscription to Dales Life makes a perfect gift for friends and family, near or far.

daleslife.com

To find out more, visit daleslife.com/subscribe or call 01904 629295

WINTER 2013 | Dales Life | 127

128 | Dales Life | WINTER 2013

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

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

T: 01765 689319 www.thewhitebearhotel.co.uk

HENDERSONS BAR & RESTAURANT Set in the idyllic riverside surroundings of Westholme Estate in Bishopdale near Aysgarth, Hendersons is a bright, stylish, relaxed bar and bistro-style restaurant with a contemporary feel. Using local and seasonal produce our talented chef creates a menu of Modern British Cuisine.

Restaurant opens Lunch Tues, Wed, Fri and Sat 123pm & Dinner Mon, Tues, Wed, Fri and Sat 5.30 - 9pm.

Bar open daily 12 - 11pm (Sunday 12 - 10.30pm)

THE BLUE LION

T: 01969 663268 Westholme Estate, Aysgarth.

Regarded as one of the North’s leading country inns. The ‘candlelit restaurant’ provides a stunning setting in which to enjoy a gourmet meal. All food is freshly prepared using a variety of Yorkshire produce. There is an extensive wine list to choose from. The bar, with its open fire and flagstone floor, offers a tantalising range of bar meals, as well as a fine selection of traditional hand-pulled beers.

THE SANDPIPER INN

T: 01969 624273 www.thebluelion.co.uk

T: 01969 622206 www.sandpiperinn.co.uk

THE WENSLEYDALE HEIFER

THE BLACK SHEEP BREWERY

Situated in the heart of the Dales, the Heifer, with two AA rosettes, is renowned for fantastic seafood and locally sourced meat. The restaurant, with its leather chairs, linen table cloths and Doug Hyde artwork, is ideal for an evening out or special occasion. The fish bar is more relaxed, and features wooden tables, rattan chairs and freshly cut flowers. When the weather’s fine, why not dine outside in the garden restaurant? Early Bird Menu 6–6.30pm, food served all day at weekends. Thirteen luxurious guest rooms.

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

T: 01969 622322 www.wensleydaleheifer.co.uk

SWINTON PARK HOTEL

Enjoy Jonathan Harrison’s unique cuisine in the traditional surroundings of the Sandpiper Inn, Leyburn.

Modern British food prepared using only the finest ingredients. Fine wines, real ales and friendly service.

Accommodation is available.

T: 01765 680101 www.blacksheepbrewery.com

THE BURGOYNE HOTEL

An elegant, 30 bedroom luxury castle hotel. With four Red Stars (Inspector’s Choice) and three Rosettes awarded by the AA for excellent facilities, this is one of the most highly rated hotels in Yorkshire.

Award-winning cuisine is served in the sumptuously furnished dining room, using seasonal produce sourced from the hotel’s four-acre walled garden and surrounding estate.

Overlooking Reeth village green, The Burgoyne Hotel is a luxurious home-from-home set in an elegant Georgian mansion. It has eight spacious and beautifully appointed rooms — the panoramic views from some of them have to be seen to be believed.

There’s an emphasis on friendly service and fine food, with generous breakfasts and a four-course dinner menu focusing on fresh local produce sourced from the Dales and the Yorkshire coast.

T: 01765 680900 www.swintonpark.com

T: 01748 884292 www.theburgoyne.co.uk WINTER 2013 | Dales Life | 129

HEADLAM HALL This charming 17th century country mansion in Teesdale has an award winning restaurant. Guests can enjoy great food made with local ingredients including produce from the Hall’s gardens and farm.

The restaurant offers diners a choice of the warm and intimate Panelled Room or the more contemporary Orangery. The service is relaxed and friendly with the menu and extensive wine list offering good value. Book now for Christmas lunches throughout December with family, friends or colleagues.

T: 01325 730238 www.headlamhall.co.uk

RICHMOND GRILL AND BRASSERIE Looking out over Richmond’s cobbled Market Place, Richmond Grill and Brasserie offers the chance to indulge in a spot of people-watching whilst enjoying a delicious lunch or leisurely dinner prepared by talented head chef Ross Hadley and his team. There’s an exciting menu catering for all tastes, featuring the finest ingredients — from Lindisfarne oysters to top quality steaks — locally sourced whenever possible.

A great choice of vegetarian dishes too, and plenty of mouthwatering desserts to tempt you.

T: 01748 822602 www.richmondgrillandbrasserie.co.uk

FAIRHURST’S BISTRO Fairhurst’s Bistro is one of the most exciting eating and drinking places to open recently in Wensleydale.

Situated in Middleham Key Centre, it has an intimate, relaxed atmosphere and a rustic yet modern interior.

It offers a unique interpretation of classic dishes, using local produce where possible, and its themed nights feature cuisines from all over the world. There is private access from the car park, and the bistro is open Thursday– Saturday evenings. Bistro: 2 courses £18.95 Themed nights: 3 courses £16.95 Middleham Key Centre, Park Lane, Middleham, DL8 4RA

T: 01969 624668 www.fairhursts.co.uk

THE ROSE & CROWN AT ROMALDKIRK

A charming 18th century coaching inn that offers delightful accommodation and excellent food, utilising the best of local produce from the Durham and Yorkshire dales. Lunch from £11.50, Sunday Lunch £19.50 and Four-Course Dinner in the 2AA rosette restaurant £35.00. Combine an enjoyable drive in the Teesdale countryside with a stop off at the Rose & Crown for either a drink or a bite to eat at this Great British Inn!

T: 01833 650213 www.rose-and-crown.co.uk 130 | Dales Life | WINTER 2013

THE COUNTRYMAN’S INN

A traditional country pub, with four well-equipped, comfortable en-suite bedrooms. You are assured of a warm welcome, with good beer, good food and a relaxed and friendly atmosphere. The restaurant offers a wide selection of locally sourced and freshly prepared food to suit all tastes and budgets. The bar offers a selection of four cask-conditioned ales, three of which are brewed within 10 miles of the pub.

T: 01677 450554 www.countrymansinn.co.uk

SIMONSTONE HALL

Simonstone Hall is set at the foot of Stags Fell with breathtaking views over upper Wensleydale, the river Ure and the foothills of the Pennine Way. This magnificent country house is privately owned and has been carefully restored while preserving the historic character of the building. With spectacular views from both our Four Fells Restaurant and our informal Brasserie, it is the perfect venue to stay and enjoy a relaxed or intimate dinner, for an excellent glass of wine from our extensive wine list, a refreshing ale or a warming cup of coffee or afternoon tea in one of our comfortable lounges.

T: 01969 667255 www.simonstonehall.com

STONE HOUSE HOTEL

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

T: 01969 667571 www.stonehousehotel.co.uk

THE WHITE SWAN Set in the charming village of Gilling West, The White Swan is a family-run country pub and pantry on a mission to promote regional artisan food producers.

Here you can enjoy local cask ales and the finest local foodstuffs — including gorgeous cheeses and breads, sumptuous steaks, and premium burgers, sausages and black pudding — in a relaxed and informal environment. Check the website for a lively programme of special events including ‘pop-up’ street food and live music.

T: 01748 825122 www.thewhiteswan.co

Eccles Heddon LLP Solicitors

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

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

FAMILY LAW CLINIC We also run a family law clinic once a week at our Bedale and Ripon offices.

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

WINTER 2013 | Dales Life | 131

HOLMEDESIGN KITCHENS & BATHROOMS

INSPIRED DESIGNS....CREATED FOR YOU

Visit our showroom Holme Design Limited, Unit 1, The Craft Yard, The Station, Bedale, North Yorkshire DL8 1AW

or call 01677 424669 for more information or to arrange a free consultation

www.holmedesign.com