Dales Life Winter 2019

FREE Winter 2019

HOME & GARDEN | LIFESTYLE | WILDLIFE | FOOD & DRINK

YORKSHIRE’S FAVOURITE FREE MAGAZINE

Celebrate the festive season with WINTER 2019

Mary Berry, Gordon Ramsay and Marcus Wareing 1

Yorkshire’s finest food • Wild and wonderful grebes Collectable tin toys | WINTER 2019 | Dales Life

County Kitchens (Leyburn) Ltd

yorkshire-kitchens.co.uk

Suppliers of beautiful kitchens, bathrooms & bedrooms

Showroom: Belle Vue Offices, Market Place, Leyburn, North Yorkshire DL8 5AW Open: Monday to Friday 9am-5pm, Saturday 10am-1pm Please ask for our complimentary brochure. Telephone: 01969 624274 2

| WINTER 2019 | Dales Life

BEAT THE WINTER BLUES

’m not a big fan of winter, and I know many of you feel the same.

Crisp, frosty mornings can be magical, but a succession of dark, dismal days is enough to dampen anyone’s spirits. I have a couple of tried and tested ways of staying cheerful through until spring.

One is to spend plenty of time cooking, which I find therapeutic. In this issue we have a fantastic selection of recipes from top chefs, including Gordon Ramsay and Mary Berry, Jon Vennell of Vennell’s in Masham and Charles Murray, Head Chef at Swinton Park’s Terrace Restaurant.

editor’s picks

LIGHT RELIEF Another good way to boost your spirits is to get out and about as much as possible during daylight hours. Birdwatching is the perfect excuse for a hike, and there’s plenty to see in the winter months. For example, it won’t be long before our resident grebes start developing their gorgeous breeding plumage – a sight not to be missed. For recommended places to find grebes, along with masses of other waterbirds, turn to p.18.

Winter isn’t all doom and gloom in the garden either, with plants like sarcococca and daphne providing colour and scent, even on the chilliest days. Check out Adam Appleyard’s gardening feature and our Garden Notes pages to discover more about them.

DALES DELIGHTS With the festive shopping season in full swing, don’t forget what a wealth of specialist independent retailers we have here in the Dales.

North Yorkshire produces some of the UK’s finest food, from topquality turkeys and handmade chocolates to artisan cheeses, preserves and spirits. Take a look at our Food Notes and Drink Notes for some great examples.

Finally I would like to sign off for 2019 by thanking all our advertisers for their support and loyalty to Dales Life over the years. Without them, the magazine simply wouldn’t have become the success that it is today.

We’ve got lots of exciting plans for 2020, and we’ll be back early next spring. In the meantime, enjoy Christmas and the New Year!

Sue Gillman Editor

STAY IN TOUCH Follow the @Dales_Life Twitter account for Dales news and views, plus sneak peeks at forthcoming issues.

Dales Life | WINTER 2019 |

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b i k e r b e s p o k e . c o. u k 4

Harrogate: 01423 847 662 . York: 01904 819 948 . | WINTER 2019 | Dales Life

Leyburn: 01969 623 020

CONTENTS 18

WINTER 2019

9 LIFE STYLE

Inspiring ideas for your home and garden.

18 GREBE EXPECTATIONS

Winter is one of the best times of year to see our resident grebes, says Brian Pike.

26 DELIGHTFUL DAPHNES When the rest of the garden is looking bare, daphnes will add colour and fragrance, says Adam Appleyard.

33 GARDEN NOTES

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

39 CHEF’S TABLE

Jon Vennell of Vennell’s Restaurant Masham cooks up a fabulous soufflé.

46 THE DISCERNING DINER Claudia Blake visits The Tack Room at The Wensleydale Hotel in Middleham.

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51 FOOD NOTES

Food news, events and fabulous local produce.

57 DRINK NOTES

A fantastic champagne offer, a new local gin and a luscious Seville orange marmalade liqueur.

Dales Life 90 Tadcaster Road, York YO24 1LT t. 01904 629295, 01904 279499 m. 07970 739119 e. sue@daleslife.com www.daleslife.com Dales Life | WINTER 2019 |

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CONTENTS 59 MAKE AN

IMPRESSION Marcus Wareing’s dishes work as a festive lunch or a New Year’s Eve feast.

66 FESTIVE LIGHTS

Mary Berry shares some recipes that are perfect for entertaining.

75 MAKE IT EASY

Gordon Ramsay shows us how to prepare awesome food in under 30 minutes.

82 TIPS FROM THE

TERRACE The Dales Life team visits Swinton Park for a lunch with the wow factor.

92 COLLECTED WORKS Brian Pike reports on highly collectable tin plate toys.

98 BURNING BRIGHT

We meet Alex Hall of The Little Yorkshire Candle Company.

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103 FACE FACTS

Harriet Devine reports on the latest treatments that really do make a difference.

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107 DALES LIFE LOVES

A collection of gorgeous goodies for the festive season.

1 1 1 DALES DIARY

A guide to local events compiled by Charlotte Usher.

129 TO DINE FOR

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

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EDITOR Sue Gillman DEPUTY EDITOR Brian Pike PRODUCTION Claudia Blake ADVERTISING Sue Gillman ART EDITOR Stefan Suchomski PROOF READER Alison Farrell PROPRIETOR Sue Gillman

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CONTRIBUTORS Mary Berry, Claudia Blake, Steve Christian , Harriet Devine, Charlie Murray, Brian Pike, Gordon Ramsay, Jon Vennell, Marcus Wareing COVER IMAGE John Gardner

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As the nights draw in cosy up your home with a Little Yorkshire Candle Scent from Yorkshire

www.thelittleyorkshirecandlecompany.co.uk 8

| WINTER 2019 | Dales Life

LIFESTYLE

inspiring ideas for your home and garden Sumptuously embroidered ASHLAR CURTAIN FABRIC from Colefax and Fowler – explore the different colour options at Milners of Leyburn, milnersofleyburn.co.uk

Individually blown champagne glasses, finished with silver and metallic green and decorated with tropical leaves, from notjustjugs.com

Neom’s richly fragranced

CHRISTMAS WISH candle perfectly evokes the festive season; available from Barkers, Northallerton, barkers.co.uk

This finely crafted stag’s head WINE COOLER from annabeljames.co.uk holds up to three bottles and can also be used as a punch bowl

A selection of items from Sophie Allport’s celebratory new BUBBLES & FIZZ collection now available at Dovetail Interiors, Bedale, dovetailinteriors.co.uk

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Introducing Antiquary, a sumptuous new collection

by Zoffany CURTAINS & BLINDS

INTERIOR DESIGN

REUPHOLSTERY

BESPOKE UPHOLSTERY

ANTIQUES

10 Castlegate, Helmsley YO62 5AB | 01439 771500 showroom@petersilk.co.uk | petersilk.co.uk

Introducing The Natural History Museum Paint Collection by Farrow and Ball.

PREMIUM STOCKIST:

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

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LIFESTYLE Sumptuous fabrics from Morris & Co’s ROUEN VELVETS collection, available in seven different designs and a variety of colours from Bear Cottage Interiors, Hawes, bearcottageinteriors.com

Handmade SNOWDROP FAIRY with satin coat and dress, perfect for hanging on the Christmas tree, from Halinka’s Fairies, halinkasfairies.com

Cute acrobatic squirrel cushion with coordinating design on the reverse, from The Tweed Fox, Park Street, Masham

Berkeley acacia wood

CONSOLE TABLE

Festive WRAPPING PAPER designed by Hawes artist Stacey Moore – buy it, along with matching cards and gift tags, at staceymooreart.com

with a black marble top from Atkin and Thyme, atkinandthyme.co.uk

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COUNTRY GIFTS & HOME INTERIORS A fabulous selection of Christmas cards, diaries, notebooks and calendars, Christmas trees, wreaths and decorations.We have gifts for him and her, or maybe just yourself! Come and see our amazing Sophie Allport Christmas kitchen and dining accessories as well as our usual gifts.

6B Park Street, Masham, North Yorkshire HG4 4HN • 01765 688459

ADD A LITTLE PIECE OF YORKSHIRE

to your home this Christmas AND ALL YEAR ROUND...

‘A YORKSHIRE GARDEN’

Order online at www.lucypittaway.co.uk 7 Station Road, Brompton-on-Swale, DL10 7SN and 22-24 Finkle Street, Richmond, North Yorks DL 10 4QB | T: 01748 810 965 | The ‘UK’s Most Popular Published Artist 2019’ Follow @lucypittawayart

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LIFESTYLE

Charming CHRISTMAS CARDS by Wrendale, from a range at The Tweed Fox, Park Street, Masham

Enchanting fabric from Clarke & Clarke’s PRINCE OF PERSIA COLLECTION, now available at Bear Cottage Interiors, Hawes, bearcottageinteriors.com

Set of six CHRISTMAS CRACKERS with cheery skiing motifs by Sophie Allport, available from Mainsgill Farm Shop, mainsgillfarm.co.uk

Smart handmade cushion by Voyage, from a selection at Mainsgill Farm Shop, mainsgillfarm.co.uk

Rattan DOOR WREATH, ready for you to decorate yourself, from a selection at Dovetail Interiors, Bedale, dovetailinteriors.co.uk

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B e a r C o t ta g e Rustic Country Christmas

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

www.bearcottageinteriors.co.uk

For over 40 years we’ve designed and created bespoke kitchens, interiors and furniture across Thirsk, Yorkshire and throughout the UK. Our skilled craftsmen create unique pieces that are built to last a lifetime. Every one of our designs has unique features – from kitchens with individual style to furniture crafted just for your home.

We love to discuss new projects and design ideas. For friendly advice please call us or visit our website.

Unit 1 Concept Park, Thirsk Ind. Est. Thirsk, N. Yorkshire YO7 3NH 01845 523562 grovehouseinteriors.co.uk

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LIFESTYLE Antiqued metal

Magnificent fabrics from the Mulberry Home MODERN COUNTRY II collection, available from Peter Silk, Helmsley, petersilk.co.uk

CANDLESTICK, available in two sizes from Cox & Cox, coxandcox.co.uk

Delightfully quirky mouse lamps with LED bulbs from John Lewis, York, johnlewis.com

PLATES AND BOWLS with sheep motifs, from a selection of homeware by Richmond artist Lucy Pittaway, lucypittaway.co.uk

Coleridge SLATE BOARD, perfect for cheeses or canapés, from Dovetail Interiors, Bedale, dovetailinteriors.co.uk Dales Life | WINTER 2019 |

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The Carpet & Flooring Specialist ● Amtico ● Karndean ● Panaget ● Brintons ● Westex ● & more

● Carpets ● Wood Flooring ● Laminates ● Vinyl Tiles ● Vinyl Sheets ● Rugs ● Accessories

Contact us now for a FREE quote, advice or more information t: 01748 822834 m: 07789 996526 e: enquiries@nhflooring.co.uk w: www.nhflooring.co.uk

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Unit 6 Borough Court, Borough Road, Gallowfields Trading Estate, Richmond. DL10 4SX @nhflooring @nh_flooring @NH_Flooring

It’s far too good to miss

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| WINTER 2019 | Dales Life

CHRISTMAS INSPIRATION Redecorating is exciting, but can be a challenge, so we have made it easier than ever to find your perfect colour.

We stock the Dulux Tailor Made Collection which offers over 1200 colours that 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

DESIGNERS & MAKERS OF BEAUTIFUL KITCHENS & FURNITURE SINCE 1973

Treske Harrogate Kitchen

Bespoke hardwood kitchens and furniture, handcrafted in Yorkshire. www.treske.co.uk Visit our showrooms, open Monday-Saturday 10am-5pm Station Works, Thirsk, North Yorkshire YO7 4LX 01845 522770 Dales Life | WINTER 2019 |

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Grebe expectations Fancy a spot of birdwatching in the New Year?

Why not visit a local nature reserve to see our resident grebes as they start developing their spectacular breeding plumage? asks Brian Pike

GREAT CRESTED GREBES DISPLAYING ON A LAKE IN SNOWFALL

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inter is one of the best times of year to watch and photograph the huge range of fascinating waterbirds to be seen here in the North. Head for your nearest lake, reservoir or flooded gravel pit – or better still a nature reserve equipped with purpose-built hides – and you’re pretty much bound to spot something of interest.

As the season wears on, there’s one particular group of water birds – the grebes – that starts attracting attention. Previously plain, near-monochrome birds shed their autumn feathers in favour of vivid, eye-catching breeding plumage. They then add extra oomph to the show by performing a series of elaborate courtship dances. Seen in low light on a clear, sunny morning these are an unforgettable experience.

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P L AY A N D D I S P L AY

LITTLE AND L ARGE Five species of grebe can be found in the UK at one time of year or another, but unsurprisingly it is our two resident species – the great crested grebe and the little grebe – that you are most likely to encounter.

In full breeding plumage the great crested grebe is one of our most spectacular native birds, with a prominent dark grey crest and an exuberant orangeand-black ruff known as a ‘tippet’. These features, combined with its long neck and smart black, grey, white and brown body feathers, make it virtually impossible to mistake for any other bird.

The little grebe is very much shorter and stubbier.

Unlike the great crested grebe, which is shaped like a miniature swan, the little grebe has a body shape more like that of a coot or moorhen. With a wingspan of just 45cm – half that of the great crested grebe – it is one of our tiniest waterbirds.

During autumn and early winter the little grebe is decked out in anonymous shades of grey and brown, but as the days get lighter and brighter and the breeding season looms it develops a rich red throat that provides a vivid contrast with its black head and chest and the white patch at the base of its bill.

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Colourful plumage is a treat for birdwatchers, but the great crested grebe’s lush, waterproof pelt nearly proved its downfall in the Victorian era. Grebe pelts were in huge demand for making scarves and muffs, and the species was hunted to near extinction. It is thought that our breeding population was reduced to little more than 30 pairs.

Fortunately, thanks to vigorous campaigning by the newly founded RSPB – initially called The Plumage League when it was founded in 1889 – the trade in great crested grebe pelts was eventually outlawed. Today there are estimated to be some 4,600 breeding pairs in the UK. Great crested grebes lead solitary lives for much of the year, but when they come together to breed they make the most of their extraordinary plumage in a fascinating meet-and-greet ritual. Pairs of birds face each other and shake, dip and turn their heads in unison, sometimes simultaneously diving to collect beak-loads of waterweed before rising out of the water to ‘chest-bump’ each other.

Like their larger cousins, little grebes also exchange ritual ‘gifts’ of waterweed, but their courtship rituals are based primarily on sound rather than sight. Males and females engage in loud duets, uttering high-pitched trills reminiscent of a horse whinnying. Little grebes are shy birds that spend most of their lives half-concealed amidst the reeds, but these distinctive calls will alert you to their presence and help you train your binoculars in the right direction.

WHERE TO GO GREBE-WATCHING Nosterfield Nature Reserve Situated a mile northeast of West Tanfield, this former sand and gravel quarry is North Yorkshire’s premier wet grassland reserve. There are three purpose-built hides connected by pedestrian walkways and fully accessible for those with mobility issues. Open daily, visit luct.org.uk for details.

Foxglove Covert Local Nature Reserve Adjacent to Cambrai Lines in Catterick Garrison, Foxglove Covert is the UK’s first local nature reserve to be sited on Ministry of Defence land. It includes a mix of woodland, heath, grassland and meadows, along with streams, ponds, a lake, a field centre and hides. Open daily, visit foxglovecovert.org.uk for details.

Semer Water Nature Reserve Formed in the last Ice Age, Semer Water is one of Yorkshire’s largest natural lakes. It is nestled in Raydale, at the head of the River Bain, southwest of Bainbridge. Habitats range from open water through to fen, marsh, willow carr and ash woodland. Open daily, visit ywt.org.uk/nature-reserves for details.

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T H E L I F E AQ UAT I C Despite their superficial differences, great crested grebes and little grebes have a great deal in common. Both species are expert divers, feeding mainly on fish and supplementing their diet with crustaceans, molluscs and insects.

Grebes are waterbirds par excellence, and are reluctant to spend much time either in the air or on land. Their narrow wings make them clumsy fliers, and in the face of potential danger they often prefer to slip quietly beneath the water rather than take to the skies – although they can eventually get airborne after a lengthy ‘run up’ spent noisily splashing along the surface of the water.

The legs of all grebe species are equipped with large, lobed feet and are set well back on their bodies. This arrangement is perfect for swimming but makes the birds all too prone to falling flat on their faces when they emerge on dry land.

Given their fondness for life afloat, it’s only natural that grebes build their nests on rafts constructed from waterside vegetation. Eggs are laid from April onwards, and the chicks are able to swim from the moment they hatch.

Charmingly, though, they can often be seen hitching a ride on their parents’ backs for the first week or two of their lives.

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PREVIOUS PAGES TOP LEFT Little grebe in breeding plumage.

TOP RIGHT Little grebe, feeding chick. RIGHT Great-crested grebes performing weed dance as part of courtship display.

THIS PAGE TOP Great crested grebe male taking off.

CENTRE Great crested grebe adult with three chicks swimming. BOTTOM Great crested grebe standing on nest showing eggs.

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MAKERS OF BESPOKE KITCHENS AND BEDROOM FURNITURE 01609 775383 deansburykitchens.co.uk info@deansburykitchens.co.uk

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HOMEWARE, GIFTS, PRINTS & PAINTINGS Quirky Cows, 1 Golden Lion Yard, Leyburn, North Yorkshire, DL8 5AS

Tel: 07833 152146

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Open 7 days a week

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01609 882480 Dales Life | WINTER 2019 |

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delightful DAPHNES

When the rest of the garden is looking bare, daphnes will beautify your borders and fill the air with fabulous fragrance, says Adam Appleyard

THIS PAGE Daphne bholua 'Jacqueline Postill' OPPOSITE Daphne mezereum Dales Life | WINTER 2019 |

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ny plant that’s prepared to deliver a splash of colour or a sweet scent to the garden in winter and early spring is well worth investigating.

Daphnes provide both.

Daphnes can be slow-growing and expensive to buy, and because they have a reputation for being tricky to cultivate – and in particular for unexpectedly turning up their toes – some gardeners are reluctant to try out these earlyflowering gems. But there’s no need to hold back.

Providing you select the right spot to plant them in you’ll find that daphnes are far more resilient than is often supposed.

Going Native

DAPHNE LAUREOLA AND DAPHNE MEZEREUM Let’s start with one of the easiest and most reliable species: Daphne laureola. Generally known as spurge laurel (despite being neither a spurge nor a laurel), Daphne laureola is a metre-high evergreen with tubular, lime green, four-petalled flowers.

Admittedly it’s not the most eye-catching of the daphnes, but it does have smart, glossy foliage and a lovely honeyed perfume.

The spurge laurel is a British native plant – you can see it growing in woodland immediately south of the Town Falls in Richmond or in the woods around Aysgarth Falls – so there’s no doubting that it’s tough enough to survive a northern winter.

The places where it is found in the wild give a clue as to the conditions that spurge laurel, along with many other garden daphnes, enjoys: a sheltered spot in part-shade on decently fertile, well-drained soil. Choose your position carefully, because Daphne laureola, like all its cousins, loathes being transplanted. It’s a good choice for filling in under deciduous trees, where it will be protected from drying winds in winter and scorching midday sun in summer. Enrich the soil with organic matter and water regularly until established.

There’s a second, and rather showier, species of daphne, Daphne mezereum, that also grows in the wild in the UK and which is therefore a safe bet for northern gardens. Slightly larger than Daphne laureola, it’s a deciduous shrub that produces generous quantities of vivid purplish-pink flowers with an intoxicating scent. These often open before the leaves, and the effect of these masses of tiny blooms on bare branches is one of late winter’s garden highlights. A white form of Daphne mezereum is also available, although in my opinion it lacks the visual impact of the pink form.

The Acid Test

DAPHNE ODORA Whilst it’s hard to beat Daphne mezereum in terms of vibrant colour and sheer volume of flowers, Daphne odora is definitely a good all-rounder. As the name suggests, Daphne odora smells heavenly; a twig or two of the pompom-like flower-heads in a vase will fill a whole room with an intoxicating, jasmine-like scent.

Once the flowers have faded, Daphne odora can be a slightly anonymous, darkly brooding evergreen.

Unless, that is, you buy one of the cultivars with variegated leaves such as ‘Aureomarginata’, or better still ‘Rebecca’ or ‘Marianni’, in which case the whorls of gold-edged leaves will make a striking addition to your borders all year round.

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Daphne odora is a sensible choice if your soil pH tends towards the acid. If your soil is on the alkaline side of neutral you would probably be better off with Daphne mezereum. Alternatively you could modify your soil a little to favour your chosen plant. To make garden soil more acid, apply sulphate of iron; to make it more alkaline, apply garden lime.

Size Matters

DAPHNE × SUSANNAE AND DAPHNE BHOLUA If you have a compact garden or a small space to fill, there’s a dwarf daphne that will do the job perfectly: Daphne × susannae ‘Tichborne’. It’s an evergreen that grows to just 30–50cm high and has glossy, dark green leaves and clusters of pink flowers.

Daphne × susannae ‘Cheriton’ is similar.

If, on the other hand, you want a grand daphne that really makes a statement, you might consider growing one of our largest garden daphnes, Daphne bholua, an evergreen daphne with long, elegant leaves. Like all daphnes it can be slow to bulk up, but in a decade or two will eventually attain a height of well over two metres. Daphne bholua ‘Jacqueline Postill’ is a particularly attractive form, and produces fragrant pink and white flowers.

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Daphne bholua is a shade less hardy than the other species discussed here, and might struggle in a severe cold snap. The RHS rates it as hardy to -10°C, as opposed to -15°C for Daphne laureola and Daphne × susannae, and -20°C for Daphne mezereum. It would therefore be advisable to plant Daphne bholua in a well-sheltered spot and consider protecting it with horticultural fleece during extreme conditions.

A Word of Warning

Bear in mind that all parts of daphne plants are toxic to humans. You may well see thrushes and blackbirds happily scoffing the shiny black or scarlet berries, but make sure that children and pets don’t follow their example. It’s also a good idea to wear gloves when pruning or propagating daphnes, as the sap – like that of euphorbias – can be a skin irritant.

If you can’t decide which daphne you like best, you can see a selection of species and cultivars that will happily cope with the northern climate at RHS Harlow Carr, rhs.org.uk/gardens/harlow-carr.

PREVIOUS PAGES LEFT Daphne laureola 'Philippi'.

TOP CENTRE Daphne mezereum 'Alba'.

TOP RIGHT Daphne bholua 'Peter Smithers'.

THIS PAGE LEFT Daphne x susannae 'Cheriton'.

RIGHT Daphne odora 'Aureomarginata'.

Introducing the new ILIV Botanist collection

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

INTERIORS, LADIES FASHION, ACCESSORIES, GIFTS AND HABERDASHERY Dales Life | WINTER 2019 |

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We have a fantastic selection of spring bulbs to add glorious drifts of colour to your garden next spring.

Orders now being taken for bare-rooted trees, fruit trees, hedging and roses which will be available mid-November. Please call or visit our website for more details.

We have been growing the plants for North Yorkshire’s gardens for over 125 years - call in and see what we have for you.

Our florist can provide hand-tied designs, bouquets and arrangements for any occasion.

01677 422861 www.braithwaitesnursery.co.uk enquiries@braithwaitesnursery.co.uk

Visit us: we’re in Leeming Bar just beside the A1 W Braithwaite & Sons, Floral Nurseries, Leeming Bar, Northallerton, North Yorkshire DL7 9BG

Watch ‘em Grow

For all your gardening needs Come and browse our plant centre, we have a vast array of Christmas gift ideas and home grown instant colour plants to brighten up your garden and keep your pots looking great.

Open Monday to Saturday 8am-4.30pm, Sunday 10am-4pm Ravensworth, Richmond, North Yorkshire DL11 7HA info@ravensworthnurseries.com | Fax: 01325 718953 | Tel: 01325 718370 32

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GARDENNOTES HANGING OUT

RHUBARB, RHUBARB

If you want your local robins to feel at home in your garden it’s a good idea to invest in a purpose-designed feeder. Robins aren’t good at clinging on to the kinds of bird feeder favoured by tits and finches. Instead they tend to forage on the ground, putting them at risk from neighbourhood cats. This feeder from the RSPB (shopping.rspb.org.uk) solves the problem perfectly.

Robins can easily land on the platform, whilst the tough polycarbonate dome keeps their food dry – and deters larger birds from filching it!

BOXING CLEVER

Evergreens come into their own during winter, when so much of the garden is bare. But sarcococca – popularly known as Christmas box – has more to offer than just neat, glossy leaves. From late December onwards sarcococcas produce masses of modest, creamy-white flowers. These may not be much to look at but they emit an intense honeyed perfume that will pervade the whole garden on a still day. Unlike true box (Buxus), sarcococcas are immune to box blight. As with many winter-flowering plants they thrive in shade, in fertile, moist soil. Alternatively plant in containers and put them outside your door during the flowering season to enjoy as you come and go. Sarcococca is available locally from Braithwaites of Leeming Bar, braithwaitesnursery.co.uk

Rhubarb is one of the easiest – and earliest – garden crops, and if you want your own supply of tender stems then now is the ideal time to plant dormant rhubarb crowns.

Choose a sunny spot and dig in plenty of well-rotted manure or good garden compost – rhubarb loves fertile, moisture-retentive soil.

You can also plant it in large pots.

New shoots will appear as soon as spring is on the way, but resist the temptation to harvest rhubarb the first season following planting – leave it to build up its strength for future years.

FIR TRADE

If you want to buy a cracking Christmas tree and support a worthy cause at one and the same time, head for Ripon Walled Garden in Palace Road, Ripon. Ripon Walled Garden is a project of Ripon Community Link, a charity supporting adults and young people with learning disabilities. And while you’re there selecting a fantastic fir tree, why not enjoy a tasty treat at the café, browse in the shop or explore the woodland walk? For more Walled Garden news, follow Ripon Community Link on Facebook or Twitter.

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SEASONAL SENSATION

For vibrant indoor colour at the darkest time of year, poinsettias beat other houseplants hands down. Usually poinsettias have vivid scarlet bracts, but if you’re planning on a subtler festive decorative scheme you’ll find that nowadays they come in a variety of colour combinations that include shades ranging from rich, creamy whites and golds to lush, dreamy pinks.

You won’t find a more varied or healthier selection of plants to choose from than at Ravensworth Nurseries (ravensworthnurseries.com) near Richmond. Ravensworth is one of the UK’s only commercial poinsettia growers, and its expert staff carefully tend literally thousands of them in the nursery’s heated glasshouses in the run-up to Christmas. Once you’ve got them home, protect your poinsettias from chilly draughts and direct sunlight, water them sparingly and feed monthly.

STUNNING SNOWDROPS Most people are surprised to learn that the snowdrop isn’t actually a British native plant, despite the fact that it pops up in woodland across the Dales.

It’s a cultivated flower that escaped into the wild several centuries ago. What’s more, there are numerous different kinds of snowdrop, which can be surprisingly varied when it comes to height, leaf colour, petal shape and markings. At Thorp Perrow Arboretum you can enjoy drifts of two dozen different varieties of snowdrops, including several rarities. February is usually when they are at their best; visit thorpperrow.com or the Arboretum’s Facebook page for further details.

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GO BUY THE BOOK

Winter is the perfect time to rethink your garden. Does your plot provide year-round interest? Do your borders have a clear structure? Is there a theme, or a particular colour palette, that links different areas together? Are there focal points to catch the eye? Matt James’ RHS-approved How to Plant a Garden (Mitchell Beazley) will get you asking yourself questions like these, and encourage you to think like a professional garden designer.

With plenty of photos and a wealth of tips it will inspire old hands to tweak their planting schemes and give less experienced gardeners the confidence to make bold and exciting changes in the coming year.

GO FOR GARLIC

Providing you’ve got a sunny, well-drained spot, it’s simplicity itself to grow your own garlic. Just plant out individual cloves and by next summer they’ll have turned into fat heads of garlic ready to harvest and store. Just remember two things. Firstly, don’t use cloves from a greengrocer or supermarket, because most likely they’ll be varieties unsuited to the UK climate.

Buy them from a garden centre.

Secondly, plant them pronto! Garlic needs to spend time in the ground during a cold snap in order to develop properly. Dig in some decent compost or well rotted manure and plant your cloves 2.5cm deep, pointy end upwards.

Lowmill Landscapes PROFESSIONAL LANDSCAPING SPECIALISTS Lowmill Landscapes are hard landscaping contractors that specialise in all aspects of landscape work, including walling, paving, driveways, water features, fencing and groundworks.

Our small team of qualified, experienced craftsmen provides an efficient and excellent service throughout the Yorkshire Dales and surrounding areas.

Tel: 01677 450510 Mobile: 07710 747891 Email: admin@lowmill-landscapes.co.uk www.lowmill-landscapes.co.uk

Dales Life | WINTER 2019 |

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S rs RH be ice em r M ½p

GLOW 2019 Alive with festive wonder 21 November – 28 December

Thursdays – Saturdays (except 26 Dec) 4.30pm-8pm (last entry 7pm)

1½ miles from Harrogate. Buy tickets online at rhs.org.uk/harlowcarr RHS Registered Charity No: 222879/SC038262

NORMAN CORNISH

THE DEFINITIVE COLLECTION 16 November 2019 – 23 February 2020

Celebrating the centenary of acclaimed artist Norman Cornish MBE, this major retrospective tells the story of his enduring career with the most comprehensive collection of his work ever assembled, including a number of previously unseen pieces.

The Bowes Museum, Barnard Castle, County Durham, DL12 8NP 01833 690606 thebowesmuseum.org.uk

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#Durham19 #normancornish100

Credit: Martyn Arnold

thorpperrow

thorp.perrow.arboretum

www.thorpperrow.com 01677 425323

Thorp Perrow, Bedale, DL8 2PS

Our Climate is in Crisis Trees are our most effective solution.

Help us plant 100,000 new broadleaf trees in the Yorkshire Dales. together-for-trees.org 015242 51002

Charity No. 1061687.

Dales Life | WINTER 2019 |

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H ERB FE D For A Bird With Taste

Award-winning free-range Christmas poultry fed a unique fresh herb diet TURKEYS

ROOSTERS

CHICKENS

Now taking Christmas orders “The herbs we introduce really enhance the natural flavour of the meat giving it a greater depth and unique taste and by maintaining the highest possible animal welfare standards our birds have a flavour that is difficult to beat.”

Edward and Emma Wilkinson, Herb Fed

SUPPLYING THE BEST INDEPENDENT BUTCHERS AND FARM SHOPS www.herbfedpoultry.co.uk @HerbFed HerbFedPoultry Herbfedpoultry

NOW TAKING CHRISTMAS ORDERS

W W W.APPLETONSBUTCHERS.CO.UK RIPON - WETHERBY - YORK - BOROUGHBRIDGE

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CHEF’S TABLE CRACKING RECIPES FROM LOCAL CHEFS

Jon Vennell

Vennell’s Restaurant, Masham Jon and his wife Laura opened Vennell’s Restaurant in Silver Street, Masham in 2005.

Since then they have developed a loyal local following and gathered numerous awards and accolades.

How did you become a chef ?

I started at home at the tender age of 11, cooking Sunday lunches. I went on to train at Colchester Institute, one of the leading colleges for catering, and they secured me a job at a fine-dining restaurant in Zurich. When I returned to the UK two years later I got a job as a commis chef at Haley’s Hotel in Leeds, which at the time was winning all the major awards.

After a spell at Crathorne Hall in Yarm I went back to Haley’s as sous chef, and shortly afterwards took over as head chef. In 2005 Laura and I bought the former Floodlite Restaurant in Masham, and we’ve been here ever since!

You’re obviously an all-rounder, but what kinds of cooking do you enjoy most?

My favourite department has always been meat. One of the things I’m particularly keen on is local grouse – from raptor-friendly moors, obviously. In fact I would say that grouse served with red cabbage and gratin potato is one of my signature dishes.

I’m also a great fan of locally shot roe deer. The flavour is phenomenal, perfect for venison carpaccio. I also love foraging for, and cooking with, mushrooms.

What else will you be dishing up as we move towards the festive season and the New Year?

Come January and February I’ll probably be cooking ox cheek and ox tongue – great comfort foods.

The twice-baked Wensleydale Blue cheese soufflé that I’ve provided the recipe for is another classic winter dish. The flavours are very intense, and because all the preparation can be done in advance it’s great for home entertaining – and running a busy restaurant!

And of course there’s also forced Yorkshire rhubarb to look forward to – another fantastic ingredient.

Where do you like to eat out locally?

The place we visit most often is probably The Saddle Room in Middleham. It’s ideal for Sunday lunch if you’ve got young children. Number one on our list for a birthday or anniversary celebration is The Yorke Arms at Pateley Bridge. It’s a lovely drive over the moors, and Frances Atkins has always looked after us very well.

What do you do to relax?

I’m very keen on cycling. I’ll cycle up to 120 miles a week if I get the chance. Like a lot of chefs who are reaching 50, it’s time to get fit after decades of indulging in rich food and wine!

Is there anything you would like to add?

I would like to thank our lovely customers, many of whom come back time and again. Without their support we wouldn’t have survived for 15 years in these difficult times. And, of course, my wife Laura, who works so hard out front. She’s an amazing lady – the glue that holds the business together!

For more information about Vennell’s Restaurant visit vennellsrestaurant.co.uk Dales Life | WINTER 2019 |

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Twice-baked Wensleydale Blue Cheese Soufflé INGREDIENTS MAKES 12 425ml milk 85g butter 85g flour ½ tsp English mustard ¼ tsp nutmeg 250g Wensleydale Blue cheese, grated 6 eggs, separated salt and pepper

METHOD First make a roux. Melt the butter in a thick-bottomed pan, add the flour and cook out to a sandy texture without colour. Slowly add milk, whisking constantly until the sauce is thick and smooth. Keep on the heat whilst whisking for a further 2 minutes. Put this sauce into a large clean bowl.

Add the cheese, nutmeg and mustard to the hot sauce and mix until smooth. Cool for 5 minutes.

When cool enough add the 6 egg yolks. Leave to cool to room temperature.

Meanwhile thoroughly grease 12 miniature metal non-stick pudding basins (170–200ml capacity) with melted butter, refrigerate for 5 minutes and repeat the melted butter. Preheat oven to 225°C. Whisk the egg whites until stiff. Add one third of the egg whites to the cheese sauce and stir in thoroughly. Add the final two-thirds and carefully fold in. Fill the greased moulds three-quarters full.

Cook in a tray with 1cm of water in it – this adds moisture to the oven, which helps the rising process, and it stops the soufflés colouring too much on the bottom.

After approximately 25 minutes the soufflés should have risen well above the moulds. Take out of the oven, allow to deflate slowly and cover with a damp cloth to prevent drying. When cool, take out of basins and wrap in clingfilm. These will keep in the fridge for up to 3 days.

When required, unwrap and place on a silicone mat on a tray. Add a little grated cheese on top of each soufflé. Bake in a hot oven for 10–15 minutes until risen.

Serve with a light, slightly acidic Sauvignon Blanc sauce and micro-herbs.

WENSLEYDALE BLUE CHEESE FROM THE WENSLEYDALE CREAMERY Wensleydale Blue is a delicately flavoured, creamy blue cheese, handcrafted at The Wensleydale Creamery in Hawes using milk from local dairy farmers whose herds graze the herb-rich limestone meadows. With a mellow yet full flavour, this delicious award-winning artisan cheese appeals equally to newcomers to blue cheese and longstanding connoisseurs.

For more information about The Wensleydale Creamery – and other inspiring cheese recipes – visit wensleydale.co.uk

CHEF’STABLE IN ASSOCIATION WITH THE WENSLEYDALE CREAMERY 40 | WINTER 2019 | Dales Life

DOVETAIL INTERIORS • FURNITURE • HOME ACCESSORIES • GIFTS •

17 MARKET PLACE, BEDALE, DL8 1ED 01677 426464 • dovetailinteriors.co.uk Dales Life | WINTER 2019 |

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B LAC K S H EEP B R E W E R Y Immerse yourself in the world of Black Sheep and join us at our brewery here in Masham, North Yorkshire to enjoy a beer experience that you’ll never forget.

BAA...R | K I TC HE N | TOU R S | S H OP P

01765 680101

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

A warm welcome awaits in the heart of Yorkshire...

Finely cooked meals and top quality local real ales await you when you visit The Freemasons Arms, a true hidden gem of Yorkshire.

Our locally sourced ingredients, paired with attentive yet friendly staff, and an atmosphere you only acquire within a historic public house, means The Freemasons Arms is a pub you’ll visit time and time again.

View our menus at

www.thefreemasonsarms.co.uk

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The Freemasons Arms is surrounded by organic farms, game shoots, vegetable suppliers and artisan bakeries, helping us to keep food miles to a minimum.

We use these fresh, seasonal and local ingredients as the inspiration for every dish we prepare in our kitchen.

Nosterfield Bedale North Yorkshire DL8 2QP T 01677 470 548 E email@thefreemasonsarms.co.uk

Christmas at the White Bear MASHAM, NORTH YORKSHIRE

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

We serve delicious breakfasts, lunches, afternoon teas and dinner, all prepared using the finest local produce.

Stay in one of our delightful rooms and experience a real taste of the Dales.

01765 689319 thewhitebearhotel.co.uk

THE FAIRFAX ARMS

A 17th century stone building, a luxurious b&b and pub situated just a few minutes walk from Ampleforth Abbey, College and Golf Club.

Why not come and stay over with friends, Monday – Friday inclusive, and take up our Festive Escape offer which includes overnight accommodation, three-course dinner from our Festive menu & full Yorkshire breakfast for two, £140.00.

January - April 2020 Stay two nights, Sunday – Friday in one of our luxury en suite bedrooms, for two, from £240.00. This includes a delicious, full Yorkshire breakfast each morning & a two-course dinner each evening. Sunday evenings, food is served up to 6.45pm.

(Excludes Valentines & Easter) Gift vouchers are also available.

Please ring 01439 788212 and ask for Catherine or James who will be happy to help

Main Street, Gilling East, York, YO62 4JH • 01439 788212 • thefairfaxarms.co.uk Dales Life | WINTER 2019 |

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Stone House Hotel EAT

STAY

CELEBRATE

Open daily for: Coffee & Fresh Baking • Delicious Lunches • Sumptuous Dinners • Relaxing Breaks

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

Cosy nights near Masham D E C E M B E R 1st to 22nd 2019 Winter dining and accommodation packages available from £49 per person Lunch and evening dining options from £14.95 per person Flaming Black Swan Christmas Pudding

The Black Swan Inn, Fearby, Nr Masham HG4 4NF 01765 689477 blackswan-masham.co.uk See web site for more details. Booking essential. Party size 4 min - 14 max.

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THE WENSLEYDALE HOTEL Come and see what we have been doing since we took over the former White Swan at Easter and our ambitious renovation project.

The Tack Room Restaurant & Bar is open to all for breakfast, light lunches, dinner, roast Sunday lunches from £21 for two courses, or just drinks or coffee & cake.

A private room is available for meetings and dinners up to 16.

Home-made specialities include cured salmon, charcuterie, sourdough, our own free range rare breed pork and a mixture of British and continental favourites.

Bookings open to non-residents for Christmas Lunch & New Years Eve Party.

Market Place, Middleham, Near Leyburn, DL8 4PE www.thewensleydalehotel.com • 01969 622093

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

Fine wines, real ales and friendly service.

Accommodation available.

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

FOR RESERVATIONS TELEPHONE 01969 622206 Dales Life | WINTER 2019 |

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THE DISCERNING

DINER

Claudia Blake visits The Tack Room at The Wensleydale Hotel in Middleham for Sunday lunch 46

| WINTER 2019 | Dales Life

iddleham has been a centre for training racehorses since the late 18th century. Although it can’t boast as many stables as its southern rivals, Newmarket and Lambourn, it beats both of them hands down when it comes to scenery, food and drink.

A town that has produced some 400 winners per year for the last four decades is pretty much obliged to have a horse-themed eatery, and the recently opened Tack Room at The Wensleydale Hotel neatly fills that gap.

The Tack Room is situated in what was once The White Swan. Now, adorned with a cartload of riding hats, boots, saddles and sporting prints – plus a mural of a closely contested race – it’s a celebration of Middleham’s number-one source of income.

What’s nice is that these equestrian embellishments don’t dominate or clutter up the dining room, which is surprisingly airy, bright and modern for a restaurant set in a period building.

A run of large windows gives customers the chance to gaze out across the Market Place, complete with its occasional straggle of passing racehorses, and even to glimpse a chunk of the town’s medieval castle peeping over the rooftops.

Opposite these windows are several large mirrors, which further enhance the room’s light and spacious feel.

MEDITERRANEAN MOMENT

The Sunday lunch menu was commendably simple: a choice of four starters, four mains, three desserts and a cheeseboard. We tucked into some excellent homemade sourdough bread while we waited for our starters, which took a little longer than I would have ideally hoped to wait.

The first of these was home-cured salmon, which came on a slate, along with more toasted sourdough. A generous dusting of dill established a generally Scandinavian feel, and a small, neat rocket salad added a fresh, peppery crunch.

Our other starter was an open raviolo of rabbit and coriander, confidently and unfussily presented – as was the rest of the meal – on white crockery. The rabbit was tender and pleasant enough, but I felt it could have been improved with a thicker, more concentrated sauce and a touch more seasoning. On which subject, it would have been nice to have had salt and pepper available on the table.

I’m glad to say, though, that the first of our mains, brill fillet with crushed potatoes and a Mediterranean salsa, was absolutely bang on, seasoning-wise. The fish was meltingly soft, and the salsa, with its mélange of finely chopped tomato, olives and capers, did indeed conjure up visions of warm evenings on the shores of the Med. The whole lot disappeared in a trice, barely touching the sides, so a definite thumbs-up there.

Our other main was roast loin of pork with truffle gravy and Yorkshire pudding. The pork, thinly cut, was tender and tasty. Yorkshire puddings are, of course, a divisive issue, especially in Yorkshire. Some folk insist on a pud that’s helium-balloon light; others want to fill their boots with something much more substantial.

This one was generally on the heavy side, but the flavour was good.

Accompanying bits and bobs included crisp carrots, spinach enhanced with tiny bacony bits, a layered potato-dauphinois-type thing and a side dish of roast potatoes. I can’t say I would have divined that the sauce was a truffle sauce if it hadn’t said so on the menu, so maybe a bit of tweaking needed there.

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THAT TAKES THE CAKE And so to desserts, starting with The Tack Room’s playful take on a British teatime classic, the Jaffa cake. This consisted of a citrus gel sandwiched between two discs of Cointreausoaked sponge, topped with a quenelle of dark chocolate ganache and sprinkled with orange zest. A nice idea, and I particularly appreciated the wickedly chocolatey ganache. If chef could perhaps experiment with getting a touch more fruity zing in the citrus gel this could be a winner.

What did conclusively romp home to victory, though, was our other dessert, tarte tatin with salted caramel ice cream. The thick, dark apple layer of the tart was caramelised to a marmalade-like bitter-sweetness. And what better to complement such a heady flavour than a scoop of luscious salted caramel ice cream? I know salted caramel (like Yorkshire puddings) is a divisive issue, and that some misguided souls don’t see the point of salt in a dessert, but to me salted caramel ranks alongside the taming of fire and the invention of the printing press as one of mankind’s most important advances.

Overall, then, a pretty decent luncheon, in a smart, pleasant environment – and at a competitive price too. We thought that service was rather old school, and that it would have been nice to have been greeted with a little more enthusiasm on our arrival, but it certainly made a change from that overly pally ‘hey, guys!’ front-of-house style typical of today’s trendy urban eateries.

It’s always good to see a new name on the Wensleydale dining scene, and we wish The Wensleydale Hotel well. The Tack Room is off to a promising start, and we look forward to seeing what chef and his team have in store for us in the future.

For more information about The Wensleydale Hotel and Tack Room Restaurant visit thewensleydalehotel.com or call 01969 622093.

WHAT TO EXPECT A pan-European menu that combines British classics with Continental favourites.

AMBIENCE A light and bright dining space, racing-themed but not oppressively so.

SERVICE Competent and detailed, rather formal.

THE BOTTOM LINE A three-course Sunday lunch will cost you a very reasonable £25.

Or two courses for £21 if you’re planning on tightening your belt, figuratively or literally.

DOWN THE HATCH A fairly extensive wine list, with wines by the glass starting at £3.50 (125ml).

WHILE YOU’RE THERE Consider taking a trip round the atmospheric remains of Middleham Castle, Richard III’s childhood home. In fine weather, stroll up onto the gallops and watch tomorrow’s champions being put through their paces.

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treat yourself TO A magical FESTIVE EXPERIENCE THE GRANTLEY HALL WAY

THE

difference IS IN THE detail

Grantley Hall, Ripon, North Yorkshire HG4 3ET +44(0) 1765 620070 / hello@grantleyhall.co.uk www.grantleyhall.co.uk

Dales Life | WINTER 2019 |

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A COUNTRY HOUSE CHRISTMAS TO REMEMBER F E S T I V E PA R T Y M E N U S • FA M I LY G AT H E R I N G S • D I S C O U N T E D PA C K A G E B R E A K S A U T H E N T I C C O U N T R Y H O U S E I N T E R I O R S • S E A S O N A L AWA R D - W I N N I N G M E N U S C R A F T Y W O R K S H O P S • T H E M E D G R O U P E V E N T S • W I N E & G I N TA S T I N G S E S S I O N S

CHRISTMAS GIFT & CRAFT FAIR - SUNDAY 1st DECEMBER, 11AM - 4PM

EXCLUSIVE OFFER! - GET £100 OFF CHRISTMAS & NEW YEAR PACKAGE STAYS AT SIMONSTONE HALL - QUOTE ‘DALESLIFE’ NOW!

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CALL 01969 667255 / SIMONSTONE HALL - HAWES - NORTH YORKSHIRE - DL8 3LY SUNDAY TIMES TOP 100 HOTELS - AS SEEN ON CHANNEL 4 ‘THE GREAT HOTEL ESCAPE’ - AA FOUR STAR 50 | WINTER 2019 | Dales Life

FOODNOTES CROWNING GLORY

IF YOU’RE ROASTING A TURKEY this Christmas, you’ll want one that’s easy to deal with and that tastes fantastic. A herb-fed turkey crown from Yorkshire-based Herb Fed Ltd ticks both of those boxes. A turkey crown has the legs and wings removed, giving a joint of white meat on the bone that’s quicker to prepare and cook than a whole bird. Just sit it on a bed of stuffing, push flavoured butter under the skin or drape it with bacon and away you go. And once it’s done, of course, it’s far easier to carve. As for flavour, the awardwinning Herb Fed Ltd have a trick up their sleeve to guarantee maximum taste.

They raise their birds on a unique diet that combines natural cereals with a cocktail of locally grown herbs, including basil, parsley, chives, dill, thyme, tarragon and marjoram. No additives or growth promoters are used, and their small flocks are free to roam – so you can be confident that your festive feast is ethically produced as well as tasting delicious. herbfedpoultry.co.uk

HEARTY HAMPERS

APPLETON’S BUTCHERS have been providing festive fare for the inhabitants of Ripon for a century and a half, and in recent years they have expanded their network of shops to include Wetherby, York and Boroughbridge. This year they’re offering a choice of two gift hampers showcasing some of the mouthwatering traditional products that have made them famous across the North and beyond. Both the ‘Taste of Appleton’s’ and the ‘Appleton’s Deluxe’ hampers include one of their scrumptious signature pork pies, along with ham, pork sausages, dry-cured bacon and Appleton’s own stuffing, plus a jar of locally made chutney for good measure. You can find out more about Appleton’s hampers and their range of fine meat products and baked goods at appletonsbutchers.co.uk

COSY COTTAGE

THE ALCHEMIST’S COTTAGE in Hawes is all geared up for Christmas, with masses of festive gifts, large and small, to choose from. Winter warmers include cinnamon tea, ginger tea, mulled wine and indulgent hot chocolate melts. Comforting artisan coffees include sticky toffee coffee, vanilla hazelnut cream coffee and gingerbread crisp coffee. While you’re browsing the coffees, check out The Alchemist’s Cottage’s exclusive own-brand blend, made in nearby Kirkby Lonsdale. They also stock an extensive range of hampers and gift sets designed specifically for tea lovers and coffee lovers, along with a fantastic range of 100% natural vegan shampoo bars, bath bombs and soaps – including a dark chocolate and coconut soap that sounds good enough to eat! Visit thealchemistscottage.com to see more.

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FOODNOTES SWEET SPOT

FOR CHOCOLATE LOVERS, the festive season is the ideal excuse to indulge their cravings – and to give chocolates to friends and family in the hope they’ll share them round! At Leyburn-based Inspired Chocolate they use top-quality Belgian chocolate to craft a range of mouthwatering goodies that are infinitely superior to the mass-market chocs you’ll find in the supermarket. Inspired Chocolate’s luscious chocolate bars, chocolate shards and chocolate shoes (!) make ideal stocking fillers, and their advent calendar – behind each door of which lies a handmade chocolate – is a delicious way to count down to Christmas. For those in search of a more substantial gift, they offer a range of hampers in which, as you might expect, chocolate in one form or another plays a starring role. In the run-up to Christmas there will be seasonally-themed chocolate-making workshops, and at any time of year you can book a chocolate party for up to 24 participants. For more information about Inspired Chocolate, or to shop online, visit inspiredchocolate.co.uk

NICE AS PIE CRISP, SUCCULENT MINCE PIES are a festive season must-have, but if you don’t have the time or energy to bake your own, why not pop along to Ripon Walled Garden on Palace Road, Ripon, and stock up with their excellent homemade ones? You’ll not only be doing yourself a favour but supporting a very worthwhile enterprise. Ripon Walled Garden is a project of Ripon Community Link, a charity that helps adults and young folk with learning disabilities. The Walled Garden’s shop is also a good place to browse for gifts and cards, and the café offers tasty meals and snacks. Keep up to date with what’s going on at Ripon Walled Garden by following Ripon Community Link on Facebook.

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MAGICAL MOUTHFULS

IT’S THE PARTY SEASON – and if you’re hosting, why settle for run-of-the-mill canapés when you could rustle up something far more interesting and imaginative?

Milli Taylor’s Party-Perfect Bites (Ryland Peters & Small, paperback, £9.99) is packed with ideas that will encourage you to extend your repertoire of finger food to take in flavour combinations and textures from around the globe. How about miso-glazed aubergine skewers?

Dates stuffed with goat’s cheese, or maybe piña colada jellies? This useful guide will teach you how to make them all, and dozens more memorable morsels besides.

C hristmas

Place your Christmas Turkey & Foods Order Today Home Reared Turkeys Beef, Lamb, Pork, Poultry & Game Local, British & Continental Cheeses Homemade Pies and Quiches Homemade Desserts & Festive Baking Handcrafted Luxury Hampers Unique Festive Foods, Wines & Spirits Christmas Decorations, Gifts & Clothing

01325 718860

www.mainsgillfarm.co.uk

Sunday 9am-5pm Monday-Friday 9am-5pm Saturday 8:30am-5pm

DL11 7PN 4 miles west of Scotch Corner

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Specialists in artisan hand-roasted coffees and exquisite loose-leaf teas

Free-from food products with care taken for vegan, gluten-free and soya-free diets The environment is important to us so please see our no-more-plastics range

t: 03330 502007 m: 07518 602594 Dryden House, Market Place, Hawes, DL8 3RA 54

| WINTER 2019 | Dales Life

Order online from www.thealchemistscottage.com

FOODNOTES FESTIVE FOWL

CHAMPION CHEESES

NOT EVERYONE IS A FAN OF TURKEY. If you’re wondering about roasting a different kind of bird for your celebratory meal this year there are plenty of alternatives – and the butchery department at Campbell’s of Leyburn (campbellsofleyburn.co.uk) is the place to find the pick of the local fowl. Duck is dark and hearty; score the breast, rub with salt and roast slowly for super-crispy skin. Goose is heavy and rich and will produce copious volumes of snow-white fat that makes immaculate roast potatoes. Succulent, corn-fed, free range chicken is the perfect option for those who prefer something lighter.

If you need advice on how to cook your festive fowl, the butchers at Campbells, are always happy to help. Just pop in or call 01969 625600.

RECIPE FOR SUCCESS

MAINSGILL FARM SHOP, on the A66 a few miles west of Scotch Corner, has been going from strength to strength since Andrew and Maria Henshaw first started selling their grass-fed beef from a converted garage in the late 1990s. Mainsgill has grown into a smart, two-storey 20,000-squarefoot complex that includes a tearoom, farm shop, butchery and gift shop.

But it’s still a family business, and Andrew and Maria haven’t forgotten their roots. Quite the opposite, in fact. The sumptuous Christmas cakes and Christmas puddings that you’ll find on sale there are all hand-made in the kitchens at Mainsgill using family recipes handed down from Maria’s grandmother. And like all good family recipes for festive cakes and puds, lashings of brandy figure prominently in the list of ingredients. If you hanker for a taste of Christmas as it used to be in the good old days, this is where to find it! Mainsgill Farm Shop is open daily from 9am to 5pm. For more information visit mainsgillfarm.co.uk

IF YOU WANT SOME TRULY GORGEOUS goats cheeses on your festive cheeseboard, some of the best examples in the country are made by The Ribblesdale Cheese Company, a tiny, multi-awardwinning business tucked away in an obscure corner of Hawes. Their artisan products have made it onto the shelves of prestigious retailers like Harrods and Fortnum & Mason, featured in a string of Michelin-starred restaurants, and been exported all over the world.

Although they mostly produce hard cheeses, they are currently expanding their range of goat curds, which now includes some intriguing flavoured versions such as acorn and Siberian pine needle and salted caramel. To find out more about The Ribblesdale Cheese Company and their highly acclaimed cheese, visit ribblesdalecheese.com Dales Life | WINTER 2019 |

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THE

SADDLE ROOM AT TUPGILL ESTATE, LEYBURN

Tupgill Estate, situated in the heart of the Yorkshire Dales with 513 acres of glorious Yorkshire countryside, is home to The Saddle Room restaurant and the famous Forbidden Corner, Yorkshire's Large Tourist Attraction winner.

It is also one of the region's most picturesque wedding locations.

UNIQUE SETTING

Choose from a variety of wedding settings, all with their own quirky and quaint charm. Impress your guests with inventive wedding menus whilst sipping champagne and soaking up the sheer beauty of the Yorkshire Dales. Relax in front of feature fireplaces and dazzle your wedding party with the vaulted wine cellar. Incorporate the Forbidden Corner into your big day plans and make the day extra special and fun.

THE HAYLOFT

This first-level function room with lift access can seat up to 50 people for your wedding breakfast. The Hayloft is the perfect place to kick-start the party along with a dance floor for your evening reception.

THE SADDLE ROOM RESTAURANT

Dependent on the date and season couples have in mind, why not exclusively hire our quirky equine-styled restaurant or use in conjunction with the Hayloft. This option is ideal for those that want something a little different.

THE BELL BARN

Our newly refurbished Bell Barn boasts a rustic aesthetic, exposed stone and lots of natural daylight – it's a real blank canvas just waiting to be dressed to match a chosen wedding colour scheme. The Bell Barn can cater for 150 guests seated, or 200 maximum for an evening reception. For larger parties couples have the option of a marquee wedding on the lawn. There's also the opportunity to block book the venue for guaranteed exclusive use.

CIVIL CEREMONIES

We are proud to offer Civil Ceremonies in a number of locations within the grounds of Tupgill Park. Whether it be in front of the roaring fire in the Bell Barn or a summer outdoor ceremony, by the Fishing Temple, or with the dramatic backdrop of Flamstone Pin on Tupgill Lawn, we can tailor-make the setting in line with your vision.

5 STAR ACCOMMODATION After a long day celebrating such a memorable occasion, what better than to retire to one of our courtyard self-catering cottages or stable bed and breakfast bedrooms.

Tel: 01969 640 596 | www.thesaddleroom.co.uk The Saddle Room Restaurant, Tupgill Park, Coverdale, Leyburn, North Yorks DL8 4TJ 56 | WINTER 2019 | Dales Life

DRINKNOTES SPIRITED SHEEP

BARGAIN BUBBLY If you’re planning to break out the champagne over the festive season – or give a bottle or two as gifts – the Wines & Spirits department at Campbell’s of Leyburn is running an offer you can’t afford to ignore.

From now until 2nd January 2020 they’re slashing the price of Champagne Henriot Blanc de Blancs from the recommended retail price of £60.99 to just £36.99.

Champagne Henriot Blanc de Blancs is a lovely pale gold fizz, with a bouquet that combines hints of citrus and peach with delicate floral notes. It’s lively on the palate, with a delicious long finish – just the thing to add a bit of oomph to a celebration!

For more information contact the Campbell’s Wines & Spirits department on 01969 624391.

LUSCIOUS LIQUEUR

SINCE IT WAS FOUNDED in 1991 the Black Sheep Brewery has carved out an enviable reputation for its exceptional ales. Now the business has struck out in an entirely new direction with its first ever spirit, Black Sheep Yorkshire Dry Gin. Yorkshire Dry is a premium strength gin, single-shot distilled in a copper alembic still over an open flame. It’s an artisan take on the classic London dry gin, and its careful blend of 14 botanicals majors on fruit flavours, notably citrus. Pink peppercorns add a touch of spice, and malt barley and Lemondrop hops provide a direct link between this exciting new venture and the company’s brewing heritage.

Find out more about the Black Sheep Brewery and Black Sheep Yorkshire Dry Gin at blacksheepbrewery.com

If you love marmalade you’ll be delighted to hear that there’s a whole new way to enjoy that magical bittersweet taste: Rosebud Preserves’ Seville Orange Marmalade Distilled Gin Liqueur. The Masham-based makers wanted to celebrate their 30th anniversary with a special new product, so they decided to capture the essence of their perennially popular Seville Orange Marmalade in a unique fruit-infused, gin liqueur. Made in a traditional copper still, it’s a deep, warming blend of bitter orange, molasses and botanically rich handcrafted gin. Drink it neat, on ice or as a long drink with lashings of tonic. You can buy Rosebud Preserves’ Seville Orange Marmalade Distilled Gin Liqueur – which won a two-star gold medal at this year’s Great Taste Awards – from rosebudpreserves.co.uk Dales Life | WINTER 2019 |

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R O O M S • R E S TA U R A N T • B A R

The Perfect Gift

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Purchase online or call our friendly team on 01969 652060

Bainbridge North Yorkshire • DL8 3EE enquiries@yorebridgehouse.co.uk www.yorebridgehouse.co.uk

A Family Run Country Inn serving Proper Yorkshire Food Dine with us in December to receive a £10 voucher for use in January DINE | RELAX | STAY Grassington Road, Cracoe, North Yorkshire, BD23 6LA devonshirearmsinncracoe.co.uk T: 01756 699191 58 | WINTER 2019 | Dales Life

MAKE AN impression Marcus Wareing's dishes work as a festive lunch or a New Year's Eve feast

MARMALADE AND EARL GREY TEA-GLAZED HAM The sticky glaze is utterly delicious

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CARAMELISED CAULIFLOWER CHEESE This works well as a festive side dish

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QUINCE, ROSEMARY AND HONEY TRIFLE Fragrant quince is in peak season

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MARMALADE AND EARL GREY TEA-GLAZED HAM I very rarely cook a ham, but when I do it is so enjoyable that I wonder why I don't do it more often! I'm told by Chantelle that it is traditional to have a cooked ham on Christmas Day in New Zealand, alongside a turkey. They work really well together. The sticky, fragrant glaze on the salty ham is utterly delicious. I generally cook more ham than I need so we can use it for a few days afterwards in sandwiches, pasta dishes or my Ham, Membrillo and Gruyere Bakes.

METHOD Place the gammon in a large saucepan. Add the onion, carrots, celery, bay leaves, peppercorns and cloves. Cover with cold water and place over medium heat. Bring to a gentle simmer, skimming off any scum that rises to the surface, and cook for 1½ hours. Turn the heat off and allow the gammon to sit in the liquid for a further 30 minutes. Remove from the pan and leave until cool enough to handle. Strain off the liquid and keep it for soup (bearing in mind it will be rather salty).

Once the ham is cool enough to touch, place it on your chopping

SERVES 6–8 with leftovers PREP TIME: 15 MINUTES COOKING TIME: 2 HOURS 2–3kg middle-cut unsmoked gammon, knuckle on 1 onion, quartered 2 carrots, halved 2 celery sticks 2 bay leaves 1 tsp black peppercorns

board and cut away the skin, leaving a 1cm-thick layer of fat intact on the ham. Gently score the fat with criss-cross marks to create a diamond pattern.

Preheat the oven to 190°C/170°C fan/gas 5 and line a roasting tray with foil.

Pour 100ml water into a small saucepan and bring to the boil. Add the tea leaves or bags and remove from the heat. Leave to infuse for 6 minutes then strain into a bowl. Add the marmalade to the bowl and mix well.

4 cloves

Transfer the gammon to the lined roasting tray and brush it liberally

4 tbsp Earl Grey tea leaves, or 8 tea bags

with the marmalade mix (keep a little back to use for a second

200g marmalade

the remaining glaze and return to the oven for a further 10 minutes,

glaze in the process). Place in the oven for 20 minutes, brush with until the skin is crisp.

Remove from the oven, cover with the foil and leave to rest for 20 minutes before carving.

MARCUS’ TIP: Cloves impart a huge amount of flavour and therefore must be used sparingly. A little goes a long way – chew on one and your mouth will turn numb. Clove oil is used for toothache for that very reason!

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CARAMELISED CAULIFLOWER CHEESE This nutty and rich dish – which works well as a festive roast side dish or even as a main course in its own right – is a step up for cauliflower cheese, with cauliflower puree used for sauce. I like it best with the addition of smoked cheese on top, as the flavour works very well with the caramelised cauliflower.

METHOD Preheat the oven to 230°C/210°C fan/gas 8.

Cut the stem from the cauliflowers, trim and finely chop. Cut the cauliflowers into florets the size of a dessertspoon.

Heat half of the butter in a large saucepan over medium high heat.

Add the chopped cauliflower stems and a third of the florets.

Season well with salt and cook for around 15 minutes until a dark golden colour. Add the milk, mustard and Worcestershire sauce and blitz in a blender to make a smooth purée.

SERVES 4–6

Melt the remaining 50g of butter in a pan. Place the remaining cauliflower florets on a roasting tray. Coat with the melted butter

PREP TIME: 15 MINUTES COOKING TIME: 1 HOUR 10 MINUTES

and season with salt and pepper. Roast for 25–30 minutes, stirring

2 medium heads cauliflower, leaves removed

Mix the roasted florets into the cauliflower purée with the thyme

100g butter

or baking dish.

500ml milk 1 tsp Dijon mustard 2 tbsp Worcestershire sauce

regularly, until golden.

leaves and transfer to a large (approximately 20 x 30cm) pie dish

Mix the breadcrumbs and cheese together and place on top of the cauliflower mixture.

1 tsp thyme leaves

Bake for 15–20 minutes until the top is golden, then remove from

50g breadcrumbs (panko or homemade from stale bread)

the oven and serve.

100g smoked Applewood cheese, grated sea salt and freshly ground black pepper

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QUINCE, ROSEMARY AND HONEY TRIFLE You probably associate raspberry trifle with Christmas. Delicious though they are, raspberries are most definitely not in season in December. I have therefore opted to use a fruit that is in peak season: fragrant quince.

METHOD

SERVES 8 PREP TIME: 30 MINUTES COOKING TIME: 2 HOURS PLUS CHILLING, COOLING AND SETTING 250g honey 1 sprig of rosemary 2 large quince, peeled, quartered and cored (550g) 3 gelatine leaves 200g Madeira cake, diced into 2cm cubes 25ml dry sherry FOR THE CUSTARD 150ml milk 150ml double cream 3 sprigs of rosemary 4 egg yolks 50g caster sugar 2 gelatine leaves FOR THE CREAM 150g double cream 100g crème fraîche finely grated zest of 1 clementine

Place the honey and rosemary in a medium saucepan. Add 750ml warm water, bring to the boil then reduce to a gentle simmer and add the quince. Cover and simmer for 1½ hours, until the quince are soft.

Strain the quince over a heatproof bowl and pour the liquid back into the saucepan. Return to the heat and simmer for a further 10–15 minutes. Pour the liquid from the saucepan into a measuring jug – you want 400ml. Return this to the pan, setting the rest aside.

When the quince are cool enough to touch, cut them into 2cm dice and refrigerate. oak the 3 gelatine leaves in a shallow bowl of cold water for S 5 minutes. Bring the 400ml of syrup to the boil. Squeeze the water from the gelatine and stir it into the hot liquid until completely dissolved. Strain into a clean, small heatproof container and refrigerate for 1–3 hours until set.

To make the custard, put the milk, cream and rosemary sprigs in a medium saucepan. Bring to a gentle simmer then remove from the heat. Cover with clingfilm and leave to infuse for 20 minutes. Strain, discarding the rosemary, and pour the infused milk back into the saucepan. Bring back to just below the boil, stirring frequently. Put the egg yolks and sugar in a mixing bowl and whisk together. Slowly pour the hot milk mixture into the bowl, whisking as you do so.

Pour the mixture back into the pan and cook over very low heat, stirring continuously, until the mixture coats the back of a wooden spoon. While the custard is cooking, soak the 2 leaves of gelatine in a shallow bowl of cold water for 5 minutes. Squeeze the water from the gelatine and stir it into the hot custard until completely dissolved. Strain through a sieve, cover and chill in the fridge.

For the cream, whisk the cream, crème fraîche and clementine zest together in a bowl until stiff peaks form.

Recipes are from Marcus Everyday by Marcus Wareing, published by Harper Collins, RRP £20.

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To assemble the trifle, place the quince, diced sponge and sherry in your trifle bowl along with 200ml of the reserved quince syrup (any leftovers make a great addition to a champagne cocktail or gin and tonic, by the way). Cut the quince jelly into cubes and add it to the bowl. Mix very gently. Whisk the custard then pour it on top. Finish with the cream and serve straight away or refrigerate for up to 4 hours before serving.

The Tower of the Yorkshire Dales

Signed and numbered prints by Matthew Ellwood matthewellwood.com Dales Life | WINTER 2019 |

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Festive

LIGHTS Mary Berry shares a light but luxurious menu that’s perfect for seasonal entertaining

QUICK SALMON AND PRAWN DILL SALAD Perfect for a crowd because they are individual servings

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MUSHROOMS AND SPINACH EN CROÛTE Whether on a buffet table or at a supper party, vegetarians will love this

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HEAVENLY POTATO GRATIN One of Mary’s favourite ways of serving potatoes

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CHOCOLATE AND HAZELNUT BOOZY ROULADE The perfect celebratory dessert

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QUICK SALMON AND PRAWN DILL SALAD A first course with wow factor, yet it is surprisingly easy to make. These are perfect for a crowd because they are individual servings, so you’ll always know you have the right number. For very special occasions, arrange a fresh king prawn in the shell on the top of each portion. Serve cold with warm brown rolls or some good brown bread.

METHOD 1. L ay the prawns on kitchen paper and squeeze out any excess liquid.

2. Cut one long strip, about 1 x 5cm, per serving from the salmon slices and put to one side. Cut the remaining smoked salmon into small pieces about 1cm in size.

3. Set aside a sprig of dill per serving, then finely chop the rest of the bunch and tip into a mixing bowl. Add the soured cream, lemon zest, lemon juice, cayenne pepper, and some freshly ground black pepper and stir to combine.

SERVES 6 200g shelled cooked North Atlantic prawns 200g sliced smoked salmon small bunch of fresh dill 170ml tub full-fat soured cream finely grated zest of 1 lemon juice of 1⁄2 lemon pinch of ground cayenne pepper freshly ground black pepper lamb’s lettuce, a little vinaigrette and 6 lemon wedges, to serve

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4. Add the prawns and chopped salmon pieces.

5. Arrange the lamb’s lettuce on individual plates, drizzle with vinaigrette, then pile the prawn mixture in the centre.

6. Arrange the reserved salmon strips on top of the prawns.

Garnish with a sprig of dill and a wedge of lemon.

PREPARE AHEAD The prawn and salmon mixture can be made up to the end of step 4 up to 8 hours ahead – the flavours will actually improve.

The plates can be arranged up to 3 hours ahead.

Not suitable for freezing.

MUSHROOMS AND SPINACH EN CROÛTE Whether it’s on a buffet table or at a supper party, vegetarians will love this.

Be sure to buy all-butter puff pastry, as it has a much better flavour than other kinds and is a little softer to handle. If you are serving large numbers, make multiple en croûtes – never make an en croûte larger than for 12, as the pastry may split. Serve with dressed salad leaves.

METHOD 1. P reheat the oven to 220°C/fan 200°C/gas 7 and put a baking sheet in the oven to get hot. Meanwhile, heat the oil in a non-stick frying pan, add the onion, and fry for 2 minutes. Lower the heat, cover with a lid, and cook for 15 minutes or until soft.

2. Add the garlic, mushrooms, and spinach and cook over a high heat for 3 minutes or until the spinach has wilted and the mushrooms have softened. Set aside to cool.

3. Meanwhile, put the ricotta, Gruyère, egg yolk and Tabasco into a bowl, season with salt and freshly ground black pepper, and mix

SERVES 6 1 tbsp olive oil 1⁄2 large onion, chopped 1 garlic clove, crushed 150g chestnut mushrooms, sliced

until combined. Stir into the cold spinach mixture.

4. L ay the sheet of pastry on a lightly floured work surface and roll it out into a 28 x 33cm rectangle.

5. Pile the spinach mixture into the middle, leaving a 4cm gap

225g baby spinach

around the edge. Brush the pastry with the egg mixture, then

125g ricotta

fold the ends over the filling and bring the sides up so they

75g Gruyère, grated

meet at the top. Crimp the ends together to seal, then brush the

1 egg yolk

pastry with egg.

dash of Tabasco salt and freshly ground black pepper a little plain flour, to dust 1⁄2 x 500g packet ready rolled all-butter puff pastry (freeze the other half for another occasion) 1 egg beaten with 1 tbsp milk

6. Transfer to the hot baking sheet and bake for 30 minutes or until golden all over. Leave to rest at room temperature for 5 minutes, then slice and serve hot.

IN THE AGA Sit the en croûte on a cold baking sheet and bake on the floor of the roasting oven for 25–30 minutes.

PREPARE AHEAD The en croûte can be made up to the end of step 5 up to 8 hours ahead. Not suitable for freezing.

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HEAVENLY POTATO GRATIN This is one of Mary’s favourite ways of serving potatoes. She’s been cooking them for over 25 years and they’re as popular now as they were then. Make sure you use an ovenproof dish that’s wide and shallow, so you get more of the delicious crispy golden crust. Serve with chops, grilled meat, or fish.

1. P reheat the oven to 220°C/fan 200°C/gas 7. Rub off any excess dirt from the potatoes and put them unpeeled into a pan. Cover with cold water and add the salt. Cover with a lid, bring to the boil, and cook until just tender. The timing will depend on their size, but they should be soft around the edges and slightly firm in the centre. Set aside for them to cool completely.

2. Peel the skins from the potatoes and discard. Using a coarse grater, grate the potatoes into the buttered dish, seasoning between the layers with salt and freshly ground black pepper.

Do not press down – they should be light and fluffy.

3. Pour over the melted butter and cream and bake for 20–25

SERVES 6 Special equipment: 1 litre shallow ovenproof dish, buttered 900g even-sized waxy potatoes, such as Désirée 1 tsp salt

minutes or until crisp and golden brown.

IN THE AGA Bake on the second set of runners in the roasting oven for

freshly ground black pepper 45g butter, melted, plus a little extra to grease

20–25 minutes.

150ml single cream

Recipes are from the new edition of Mary Berry Cooks up a Feast

by Mary Berry and Lucy Young, published by DK RRP £25

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CHOCOLATE AND HAZELNUT BOOZY ROULADE The perfect celebratory dessert for any special occasion, especially Christmas. If you haven’t time to make praline, top with a coarsely crushed bought praline bar.

1. P reheat the oven to 180°C/fan 160°C/gas 4. Melt the chocolate slowly in a bowl over a pan of hot water. Allow to cool slightly until warm but still runny.

2. Whisk the egg whites in a large mixing bowl until stiff but not dry. Put the sugar and egg yolks into a separate large bowl and whisk until light, thick, and creamy. Add the melted chocolate and stir until blended.

3. Gently stir two large spoonfuls of the egg whites into the mixture, then fold in the remaining egg whites, followed by the cocoa. Stir in the hazelnuts. Pour into the prepared tin and gently

SERVES 8-10 Special equipment: 23 x 33cm Swiss roll tin, greased and lined with non-stick baking paper

level the surface. Bake for 20–25 minutes or until risen.

4. Remove the cake from the oven and set aside to cool in the tin.

5. Whip the cream into soft peaks and stir in the Baileys. Dust a

175g plain chocolate, broken into pieces

large piece of non-stick baking parchment with icing sugar. Turn

6 eggs, separated

spread with the whipped cream. Make a cut part way through

175g caster sugar

the roulade along the short edge nearest to you, about 2cm (3⁄4

2 level tbsp cocoa, sieved

inch) in. Roll up the cake, tightly to start with and using the paper

50g chopped and roasted hazelnuts

to help. Don’t worry if it cracks – that is quite normal and part of

FOR THE FILLING:

its charm! Place on a long plate.

300ml double cream 2–3 tbsp Baileys Irish Cream

the cake out onto the paper and peel off the lining paper, then

6. To make the praline, put the sugar and 3 tablespoons of water into a stainless steel saucepan. Stir over a low heat until the

FOR THE HAZELNUT PRALINE:

sugar has dissolved. When clear, bring up to the boil. Boil until a

100g granulated sugar

medium straw colour. Add the hazelnuts, then pour quickly onto

50g whole blanched hazelnuts, halved

a baking sheet lined with non-stick paper. Leave to cool slightly,

icing sugar, to dust

then use a teaspoon to carefully group together small clusters of nuts. Leave to cool and become hard. When set, break into pieces and arrange on the top of the roulade. Sprinkle with icing sugar to serve.

IN THE AGA Bake the roulade on the grid shelf on the floor of the roasting oven, with the cold sheet on the second set of runners, for about 18 minutes – turn round half way through.

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HARE & LOBSTER C O T TA G E S

Hare and Lobster Cottages oers a stunning collection of luxury holiday properties in Yorkshire from the beautiful coast of Whitby to the Dales. We are a family run agency tailored to both the discerning guest and the property owner.

Contact Jo on 01677 451893 • hareandlobstercottages.co.uk 74

| WINTER 2019 | Dales Life

MAKE IT

easy

Gordon Ramsay shares some simple recipes to cook in thirty minutes or less

CAULIFLOWER CHEESE SOUP Brown butter adds a rich nuttiness Dales Life | WINTER 2019 |

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SALT AND PINK PEPPER PRAWNS Pink peppercorns marry beautifully with the prawns

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MANGO, WHITE CHOCOLATE AND PASSION FRUIT PARFAITS Exquisite white chocolate fruit parfait

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CAULIFLOWER SOUP WITH BROWN BUTTER AND CHEESY TOASTS Making brown butter, or beurre noisette, is one of those techniques that chefs love but home cooks seem to steer clear of because it sounds tricky. Believe me, it’s really not complicated, and the more often you do it, the more confident you become at judging the right time to take the pan off the heat. It’s such an easy way to add a rich nuttiness to this creamy soup, and it smells incredible.

METHOD 1. Preheat the grill.

2. Place a large saucepan over a medium heat and add the oil and butter. When the butter has melted, add the onion and garlic and cook for 5 minutes. Add the sage leaves and cook for a further minute.

3. Meanwhile, prepare the cauliflower by removing the leaves and separating the florets. Roughly chop them into small pieces of the same size.

SERVES 4 2 tbsp olive oil 20g butter 1 onion, peeled and finely chopped

4. Add the chopped cauliflower and the stock to the pan. Season with salt and pepper, bring to the boil and simmer for 5 minutes.

Add the milk and cream, and simmer for a further 8 minutes.

5. Meanwhile, make the brown butter. Put the butter into a small

2 garlic cloves, peeled and sliced

saucepan and place it over a high heat. When it begins to brown,

small handful of sage leaves

remove the pan from the heat and add the truffle oil and sage

1 x 800g cauliflower

leaves. Stir well and leave to cool.

500ml chicken or vegetable stock 200ml whole milk 200ml double cream sea salt and freshly ground pepper FOR THE BROWN BUTTER: 40g butter 1 tbsp truffle oil handful of sage leaves FOR THE CHEESY TOASTS: 4 slices of baguette, finely sliced on the diagonal 120g grated cheese mixture (mozzarella, Cheddar, blue and Gruyère, or a combination of whatever you have in the fridge)

6. Now make the toasts. Lay the baguette slices on a baking tray and grill for 2–3 minutes, or until lightly golden on one side. Turn each slice over, then sprinkle liberally with the grated cheese.

Replace under the grill for a further 4 minutes, or until the cheese is melted and golden.

7. When the cauliflower is cooked, blend the mixture with a stick blender until smooth. Check the seasoning and adjust as necessary. Ladle the soup into bowls and spoon over the brown butter and sage leaves. Serve with the cheesy toasts on the side.

TIME-SAVING TIP If you warm the stock in a saucepan over a medium heat while you prep the onions, garlic and cauliflower, it will come to the boil quicker when you add it to the soup pan, therefore speeding up the whole process.

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SALT AND PINK PEPPER PRAWNS WITH LIME MAYONNAISE Pink peppercorns aren’t technically peppercorns at all; they’re actually a type of berry, but they have a peppery taste and aroma, and, although a bit milder, can be used in many of the same dishes as regular pepper. Here the combination of pink pepper, lime and coriander marries beautifully with the sweetness of the prawns for a cracking starter or main course.

METHOD 1. Using a pestle and mortar, grind the peppercorns and salt into a coarse powder.

2. Put the lime zest and juice into a large bowl, then stir in the olive oil and pink pepper mixture.

3. Add the prawns and, using clean hands, toss gently until they are well coated.

4. Mix the mayonnaise and lime juice together in a small bowl.

5. Place a large, non-stick frying pan over a medium–high heat and,

SERVES 4 1 tbsp pink peppercorns ½ tsp sea salt

when very hot, add the prawns. Cook for 2–3 minutes, stirring regularly, until all the prawns are pink and cooked through.

6. Tip the prawns onto a platter, sprinkle with the coriander

zest and juice of 2 limes

and serve immediately with the lime mayonnaise and a big

3 tbsp olive oil

green salad.

500g raw, peeled king prawns 1 tbsp roughly chopped coriander FOR THE LIME MAYONNAISE 100g mayonnaise juice of 1 lime

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MANGO, WHITE CHOCOLATE AND PASSION FRUIT PARFAITS When time is short, it is difficult to produce a fancy layered dessert with lots of different elements, as you have to wait for each layer to set before adding another. A parfait in a glass or bowl, however, is a great way to pull it off, and this white chocolate version with mango, passion fruit and coconut is exquisite.

1. Place four serving glasses in the freezer to chill.

2. To make the mousse, put the coconut milk and marshmallows into a small saucepan, place over a medium heat and stir until the marshmallows have melted. Place the white chocolate in a small heatproof bowl, pour in the marshmallow mixture and stir until the chocolate has melted. Pour this mixture into a shallow tray and put straight into the freezer to cool down quickly.

3. Whip the double cream and vanilla paste with an electric whisk until stiff peaks form. Fold the 100ml passion fruit pulp into the cream.

SERVES 4 30g coconut flakes 250g ripe mango flesh 40ml passion fruit pulp (about 2 fruits) zest of ½ lime juice of 1 lime FOR THE MOUSSE 70ml coconut milk 125g white mini marshmallows 200g white chocolate chips 250ml double cream 1 tsp vanilla paste 100ml passion fruit pulp (about 5–6 fruits)

4. Remove the white chocolate from the freezer and make sure it’s cool. Transfer to a mixing bowl, add a spoonful of the cream and whisk until well combined. Gently fold in the rest of the cream until combined.

5. Remove the glasses from the freezer and spoon the mousse into them. Return them to the freezer for 10 minutes.

6. Meanwhile, toast the coconut flakes in a small frying pan until golden brown. Set aside to cool.

7. Chop the mango into 1cm dice and mix with the passion fruit pulp, lime zest and juice.

8. Spoon the mango mixture into the glasses and sprinkle with the toasted coconut before serving.

Recipes are from Quick and Delicious

by Gordon Ramsay, published by Hodder & Stoughton.

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Festive Sundown SPA EXPER IENCE

Take some time out at Swinton Country Club & Spa with a relaxing twilight spa experience that includes a couple of hours to enjoy the pool, saunas and steam rooms in the thermal retreat before you dress for a two-course festive dinner at The Terrace Restaurant & Bar.

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Dales •Lifeswintonestate.com | WINTER 2019 | 81 Masham, Ripon, HG4 4JH

Tips from the TERRACE

e d i t e l u Y MENU

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The Dales Life team visits Swinton Park to find out how a professional chef makes a festive meal special

he difference between a competent home cook and a seasoned professional often boils down to a question of how much attention they pay to those small, but all-important details.We visited the elegant new Terrace Restaurant at Swinton Park for a sneak preview of their Yuletide Menu – and to pick Head Chef Charles Murray’s brains about those clever little tweaks that can transform a decent plate of food into something truly exceptional.

GORGEOUS GARNISHES If you’re planning to enjoy a festive meal at the Terrace, you’re in for a treat. And it’s not just the food that will wow you. The dining room is a lovely calm, ultra-modern space. One whole wall is floor-to-ceiling glass, and looks out onto an immaculate garden. On the opposite side of the room you can see straight into the bustling kitchen where Chef Charles and his team create their super-stylish dishes.

It’s not easy to make a bowl of soup look exciting, but in this case Charles had created a miniature piece of modern art with confident swirls of crème fraiche and dots and dashes of green, herby oil. For yet more eye appeal – plus extra taste and texture – he had added a scattering of crisp, sharp, finely chopped apple and a dusting of deliciously nutty toasted sunflower and poppy seeds. Clever, cheffy stuff, but all ideas that could equally well be applied at home.

Chicken liver parfait was next up, and another dish we could all aspire to making in our own kitchens. Once again it was the little details that made it sing: the line of crunchy sea salt crystals running across the slice of parfait, for example, and the fact that the piquant red onion and gin chutney had been made with artisan Yorkshire gin for that extra boost of flavour.

Adding to the eye-appeal, the rich, red chutney had been adorned with a few carefully placed micro-leaves. You can grow them for yourself on a windowsill in a matter of days, so it’s well worth investing in a packet or two of seeds.

TALKING TURKEY With Christmas looming, many of us are wondering how we can give our roast turkey a bit of a lift. Charles had made his extrasucculent by soaking it in brine, and had then stuffed it with sausage meat, hazelnuts and thyme. He had also made a cranberry sauce pepped up with a dram of single-malt whisky.

Once you’ve tasted home-made you’ll never be satisfied with the supermarket version.

When it comes to vegetables to accompany the main event, Charles’ advice is to improvise.

“Home cooks need to experiment a bit with herbs and spices,” he says. “Cumin with carrots, cinnamon and cloves with cabbage, rosemary with parsnips so on. Brussels sprouts can be jazzed up with nuts, pancetta cubes or pumpkin seeds. It’s just a matter of trial and error, and developing your palate.”

Charles had made us individual Christmas puds, which he served with a splash of fruit coulis and an easy-as-pie brandy sauce. As with the chutney, though, he hadn’t skimped on the quality of the booze just because it was being used for cooking. A better brandy will always give you a better brandy sauce.

So does he have any general advice for home cooks tackling a festive feast? Indeed he does. “When it comes to making Christmas dinner at home I would advise doing as much preparation beforehand as you can, to take the stress out of the actual day.

“Most vegetables can be cooked a day or two in advance, chilled and then reheated to save time – and space – in the kitchen. People tend to go all out at Christmas and try to serve lots of different side dishes, despite the fact that many domestic kitchens simply aren’t wellequipped enough. Far better to make a few top-rate dishes than over-extend yourself and end up getting frustrated.”

For more information about Swinton Park, or to book a festive meal in The Terrace Restaurant, visit swintonestate.com or call 01765 680900.

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CELERIAC AND APPLE VELOUTÉ A silky smooth soup

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CHICKEN LIVER PARFAIT The chutney made with Yorkshire gin adds a boost of flavour

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ROAST TURKEY Made extra succulent by soaking in brine

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CHRISTMAS PUDDING Served with fruit coulis and a simple brandy sauce

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CELERIAC AND APPLE VELOUTÉ Melt the butter over a low heat. Add the chopped celeriac, celery and onion. Cover with a lid and cook over a low heat until all the vegetables are soft.

Add the vegetable stock and simmer for 10 minutes. Add the apple and simmer for a further 2 minutes.

Transfer to a food processor and blend until smooth. Pass through a

SERVES 4

strainer. Season with salt and pepper to taste and garnish as you see fit.

1 celeriac, peeled and finely diced 3 sticks of celery, finely sliced 1 large white onion, peeled and finely chopped 1 Granny Smith apple, peeled, cored and finely chopped 125g butter 1 litre vegetable stock

CHICKEN LIVER PARFAIT Ensure the livers and eggs are at room temperature. Preheat oven to 110°C/fan 90°C/gas ¼.

In a pan, boil the wine, thyme, garlic and chopped shallots and reduce to about a third of the original volume.

Melt the butter over a low heat in a separate pan. Transfer the livers and wine reduction to a food processor and blend together. Slowly add the eggs one by one as the machine is running. Then slowly pour in the melted butter; the mixture will emulsify. Strain the mixture through a sieve, then add the salt and pepper.

SERVES 10 500g fresh chicken livers 10 eggs 450g butter 300g red wine ½ bulb of garlic, peeled

Line a mould with 5 layers of clingfilm, pushing it into all the corners. Fill the mould with your mix, place it into an oven tray and fill the tray with water to a level one-third below the top of the mould. Put the tray into your preheated oven and allow the parfait to cook until the centre reaches a temperature of 70°C. Remove the mould from the tray and cool in the fridge overnight.

10g fresh thyme

Remove the clingfilm and use a hot knife to slice the parfait.

2 chopped shallots

Only do this when ready to serve, otherwise contact with the air will

2 good pinches of salt and pepper

cause the parfait to turn grey. Season the slices with sea salt and serve.

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ROAST TURKEY, THYME & HAZLENUT STUFFING Mix the salt and water together to make a brine. Completely submerge the turkey in the brine and allow to sit for 2 hours.

Remove the bird from the brine and pat dry with a paper towel.

Preheat oven to 180°C/fan 160°C/gas 4.

Place the sausage meat, hazelnuts, thyme leaves and breadcrumbs

SERVES 8 8lb/3.6kg turkey

in a mixing bowl and mix by hand until fully incorporated. Stuff the bird with the sausage meat stuffing mix.

4 litres water

Rub the outside of the bird with the softened butter, coating

400g salt

well. Place the bird on an oven tray, and put the tray into your

250g butter, softened to room temperature

preheated oven.

250g pork sausage meat 50g chopped hazelnuts sprig of fresh thyme, leaves removed from stalk

Cook the bird for 20 minutes per pound plus a further 20 minutes, basting regularly with the juice in the pan. Remove the bird from the oven and allow to rest for 15 minutes before serving.

30g breadcrumbs

RED ONION AND YORKSHIRE GIN CHUTNEY SERVES 10

Melt the butter over a low heat. Add the onions and cook, without

1kg sliced red onion

colouring, until soft.

75g butter 65g soft dark brown sugar 65g balsamic vinegar sprig of fresh thyme

Add the sugar, thyme, wine and vinegar. Simmer gently until all the liquid evaporates and the mix is sticky.

Cool for an hour. Stir in the gin and season to taste.

150g red wine 50ml Masons Yorkshire Gin

CRANBERRY SAUCE SERVES 8

Add the cranberries, wine and sugar to a pan and simmer until

500g fresh or frozen cranberries

most of the liquid has evaporated. Add the whisky and allow to

100g red wine

cool. Warm slightly before serving.

100g soft dark brown sugar 25ml whisky of your choice

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CHRISTMAS PUDDING WITH BRANDY SAUCE AND FRUIT COULIS SERVES 8 FOR THE PUDDING

1 Pink Lady apple, peeled and grated

120g self-raising flour

1 orange, juiced and zested

110g white breadcrumbs

1 lemon, juiced and zested

120g suet

3 eggs

50g nibbed almonds

75ml brandy

250g soft dark brown sugar

75ml rum

½ tsp ground mixed spice

75ml Black Sheep ale

¼ tsp nutmeg

100g golden syrup

¼ tsp cinnamon

FOR THE BRANDY SAUCE

90g pitted dates

FOR THE FRUIT COULIS

300ml milk

125g raisins

200g raspberries

cornflour

125g sultanas

caster sugar to taste

100g redcurrants (removed from stems)

125g currants

brandy to taste

100g golden caster sugar

25g mixed peel Sift the flour into a bowl and combine with the breadcrumbs, suet, almonds, sugar and spices.

Chop the flesh of the dates and combine with the remaining fruits. Add to the flour mixture and mix well.

Whisk the eggs together and add to the pudding mixture with the rum, brandy, Black Sheep ale and golden syrup. Stir thoroughly to combine. Leave the mix in the fridge for a week to develop its flavour.

During this time, taste the mixture occasionally.

To cook the pudding, butter and flour a pudding basin then fill it ¾ full with the mixture. Place a circle of parchment paper on top, cover the basin with tin foil and seal tightly.

Place the pudding in a steamer and steam for 4 hours. Once cooked, allow to cool and store tightly wrapped in the fridge or a cool place until required.

To reheat your pudding, return to the steamer and steam for a further 2 hours.

BRANDY SAUCE Heat the milk and thicken it to your desired consistency with the cornflour. Add sugar and brandy to taste.

FRUIT COULIS Place the raspberries and redcurrants into a saucepan with the sugar. set over a medium heat, crushing with the back of the fork until the sugar has dissolved and the berries have become saucy.

Taste and add a little more sugar if the berries are particularly sharp. Strain through a sieve, then chill until ready to serve

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Campbell’s of Leyburn Your family run Fine Food and Wine Emporium

Campbell’s everything you need to have a great Christmas and New Year!

Just some of the reasons for making us first choice for food and drink this Christmas:• Succulent poultry and rare-breed meats sourced from local farmers • A Deli counter, packed with exotic products to excite the taste buds • European artisan cheeses alongside classics from around the world • Deliciously innovative products from small firms • 1000 of the world’s wines in our celebrated 1st floor wine department

Best Independent Rural Retailer

• More than 500 different spirits feature 150 malt whiskies and 100 craft gins - including our own Campbell's gin subtly flavoured with local honey and heather!

• Hampers and gift vouchers offer simple solutions for problem presents

Call in you may be surprised

4 Commercial Square, Leyburn, North Yorkshire DL8 5BP Tel: 01969 622169 Email: richard@campbellsofleyburn.co.uk www.campbellsofleyburn.co.uk

Campbell’s of Leyburn - All you need for a great Christmas and New Year plus lot more!

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COLLECTED WORKS

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TINPLATE TOYS ight, cheap and easy to work but tough enough to create sophisticated mechanical structures, tinplate was used to make children’s toys from the mid-19th century onwards.

Nowadays the more ingenious, charming and iconic examples are highly sought after.

Kegan Harrison, Toys & Collectables Specialist at Tennants, gave us a brief overview of this fascinating collector’s area and talked us through some of the items that have gone under the hammer in the firm’s Leyburn auction room.

Carts, Clockwork and Cars

Initially tinplate toys were a byproduct of making tinplate for other purposes, explains Kegan. They developed into a mass market product towards the end of the Victorian era, with Continental makers like Fernand Martin, Gunthermann and Lutz producing some of the first examples.

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Some were simple ‘penny toys’, often modelled as horse-drawn carts or clowns, sold cheaply on market stalls. At the more expensive end of the spectrum were detailed and finely coloured novelty toys depicting everyday scenes or topical subjects.

The Charles Rossignol figure of a girl pulling a cart is a good example of one of the more refined types of late Victorian toys. The lady in question has four legs that rotate on a central spindle, and her cart contains a flywheel. Give the ensemble a push and she will stomp away on her own for a metre or two until she runs out of energy.

However it was the Edwardian era that was to prove the golden age of tinplate toys, with high-end makers introducing clockwork mechanisms and producing increasingly opulent pieces, many of which were miniature versions of contemporary technological marvels such as ocean-going liners or luxurious motor cars.

exploring antiques and collectables

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3

1: Charles Rossignol hand-painted girl-and-cart toy with friction mechanism, sold for £180. 2: Four-piece Schuco felt-covered tinplate pig band, sold by Tennants for £360. 3: Japanese battery-operated remote-control Santa playing a drum and bell, sold for £40.

4: Bing limousine with opening cab, working steering and rear brake, sold for £1,300. 5: Mettoy motorcycle with two clown figures sold for £480.

6: TippCo VW Coca-Cola delivery van with friction mechanism, sold for £450.

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6

5

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Elaborate and increasingly expensive toys from German companies like Fleischman, Lehmann, Gunthermann and Marklin were exquisitely finished and incorporated sophisticated touches like electric lights and bevelled glass windows. Nowadays good examples can make well into six figures.

It was the Edwardian era that was to prove the golden age of tinplate toys Even second-tier examples are impressive enough in their own right. The Bing limousine shown here, for example, has a hinged roof, opening doors, and a fully operational steering wheel and rear brake. It is a little play-worn now, but in its heyday would also have had smart tyres, headlamps and a mascot.

Musicians and Motorcyclists

Although tinplate toy production continued during and after the upheaval of the First World War, they became significantly simpler.

Unsurprisingly, military themes were popular: tanks, guns, army ambulances and so on.

Here in the UK companies like Wells Bimtoy started to claim a share of the domestic market, concentrating mainly on toy cars.

But there was still room in the market for cute novelties. In the 1920s and 1930s, for example, Nuremberg-based company Schuco produced a series of charming felt-clad pig, monkey and clown musicians who would jiggle around in small circles ‘playing’ their tiny drums, violins and flutes.

As the 1930s wore on, the mood in Germany darkened, and toy companies felt pressured into making toys with militaristic themes.

Jewish emigrés Philip Ullmann and Arthur Katz fled to the UK and founded Mettoy, later to become famous for its Corgi die-cast cars.

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Mettoy’s range included numerous variations on the ‘figure-on-a-motorcycle’ design that originated with Tipp & Co (later TippCo) in Nuremberg, a business originally part-owned

by Ullmann. In one of the theme’s earliest incarnations the motorcycle riders were Mickey and Minnie Mouse, who Tipp & Co felt obliged to replace with German soldiers as the Nazis gained ascendancy. The two companies also produced a variety of motorcycling clowns.

The Rise of the Robot

After the war most German tinplate toy manufacturers ended up in the US zone of the newly divided country, and their post-war output shows an overwhelming American influence – nowhere more clearly than in the TippCo Coca-Cola delivery van illustrated here.

This smart little vehicle is a true GermanAmerican hybrid, featuring the USA’s most iconic drinks brand neatly stacked on a Volkswagen truck. It is a quality product, and immaculately detailed. The eight crates contain individual, removable bottles – all of which have, in this particular example, miraculously survived to the present day.

The Japanese, meanwhile, had been making tinplate toys since the 1930s, although it wasn’t until after the war that they aimed products specifically at the Western market, starting with high-quality models of American vehicles. But from the mid-1950s onwards it was Japanese windup tinplate robots that captured the imagination of a generation of Western youngsters dazzled by the science-fiction possibilities conjured up by the Cold War space race.

The mechanical Santa shown here is, of course, merely a thinly disguised version of the iconic Japanese clockwork robot – and his celluloid face is a sign that the writing was on the wall for the tinplate toy industry. During the 1960s toymakers started using plastic components in conjunction with tinplate, and as plastics became increasingly sophisticated it was only a matter of time before tinplate toys disappeared from children’s Christmas stockings forever.

For more information about Tennants Auctioneers, or to arrange a valuation, visit tennants.co.uk or call 01969 623780.

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Established in 1993 and based in the heart of Wensleydale, North Yorkshire. We are a professional stone manufacturing company and have extensive expertise in all stone masonry work including new build, repair, conservation and restoration. We supply and manufacture sandstone, limestone, granite and marble.

The company comprises an extensive modern stone-processing plant with state of the art equipment and a large workforce of master craftsmen ready to undertake any project. We have the facility to complete projects from first contact to delivery.

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

t: 01969 622296 e: stone@calverts.co.uk w: www.calverts.co.uk Dales Life | WINTER 2019 |

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BENceramics ARNUP BRITISH MADE

GLASS, SCULPTURE, CERAMICS, JEWELLERY Saturday 23rd November is the start of our Christmas Collection with ceramics by Ben Arno, handmade jewellery and Anita Klien lino cuts.

Anita Klein

Ben Arno

01904 641187

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www.pyramidgallery.com

Stacey Moore

Yorkshire’s Finest Coloured Pencil Artist

SHOP ONLINE www.staceymoore.co.uk CALL 01969 667146 VISIT Stacey Moore Art Gallery, Market Place, Hawes, North Yorkshire, DL8 3QX

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IN BUSINESS

Burning Bright We meet Alex Hall of The Little Yorkshire Candle Company 98 | WINTER 2019 | Dales Life

s the name suggests, The Little Yorkshire Candle Company really is a small business – it consists entirely of busy single-mum-of-two Alex Hall, who works from her home in Church Fenton, near Tadcaster.

Alex’s gorgeously scented, immaculately finished, 100% natural candles – each one presented in super-stylish packaging – have been popping up in prestigious venues across the North, from Shakespeare’s Rose Theatre, which visited York this summer, to Michelin-starred Leeds restaurant The Man Behind the Curtain.

Their quality is leagues ahead of what you might expect from a one-woman operation. “A lot of people think I’m a much bigger brand, and they’re very surprised when they find out that it’s just me,” says Alex. Presumably they’re even more surprised when they find out that The Little Yorkshire Candle Company isn’t Alex’s full-time job.

“It’s what I do to relax,” she explains. “It’s very therapeutic. My favourite job is pouring the candles.

Partly it’s the smell – being in a small room with them is like being inside a scent bottle! I also love watching them set. If you haven’t tried pouring a candle you probably don’t appreciate just how hard it is to get it right. Producing perfect candles gives me huge satisfaction.”

B R E AT H E E A SY So how did it all start? From an early age Alex had the urge to create, but somehow ended up working in a job in the corporate sector. It was a family medical condition that set her on the road that led to The Little Yorkshire Candle Company.

“I’ve always loved candles,” she says, “but I’m an asthmatic, and I have a son who turned out to be asthmatic too. The manufactured candles that I was burning around the house contained ingredients that were causing us asthma symptoms, so I began experimenting with making my own versions. I was also interested in using essential oils in the treatment of anxiety, which progressed to incorporating them into candles.

“Soon I was producing far too many candles for my own use, and I was taking them to school fairs and palming them off onto friends and family. Then a year or two ago there was a change in the regulations that meant home fragrancing products had to be labelled, even if you were giving them away. I realised that I would either have to give up making candles – which was something I loved doing – or go professional.” The result, of course, was The Little Yorkshire Candle Company.

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Alex’s candles are made entirely from natural ingredients: coconut, soy and beeswax, with a natural cotton or linen wick. The scents she uses all derive from essential oils and plant extracts.

Her keen eye for detail and her determination to carve out her own niche is evident in every aspect of the product, including the highly distinctive packaging; each candle comes with a stylish copper lid, in a specially designed gift box. “I’m very much an all-or-nothing person,” she says. “I decided that if I was going to go ahead with the business I wanted to create something that reflected me, something truly unique.”

S C E N T S AT I O N A L SECRET “I do everything myself, from manufacturing the candles to boxing and labelling them and packing up orders to go to stockists – although the packing is my least favourite job! I work mainly during the evenings and at weekends, and in a full day I can make a batch of 100 candles from scratch. In total I produce over 10,000 a year.”

Alex is very proud of her Yorkshire heritage, and uses local suppliers and service providers wherever possible. This summer she launched her first fragranced candle explicitly inspired by Yorkshire.

It’s a limited edition called The Secret Garden, and was named after the classic children’s book by Frances Hodgson Burnett, which is set in Yorkshire.

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“I wanted to create a candle that conjured up how we would all imagine tea in an English cottage garden on a summer’s afternoon, immersed in the beautiful, delicate fragrance of traditional cottage garden flowers,” explains Alex. A lush garden ambience is created by notes of rose, geranium, hyacinth, elderflower and jasmine, with hints of cucumber and a whiff of bergamot to suggest alfresco sandwiches and a cup of Earl Grey tea.

Alex creates two limited edition candles every year, and this year’s second one is called Midwinter.

It combines rich, warm notes of orange, mandarin, cinnamon, cardamom, ginger and star anise, instantly conjuring up thoughts of mulled wine and a cosy, festive fireside.

So what does the future hold? Alex’s range already includes diffusers, and she plans to extend it to encompass a variety of other fragranced products such as pillow sprays and bath oils. In the long term she has even more far-reaching ambitions. “I have always wanted to have my own shop, one that is totally based around natural fragrances, a place where people can be confident that they’re getting something completely natural and unadulterated.”

Let’s hope she realises her dream soon!

For more information about The Little Yorkshire Candle Company or to order online visit thelittleyorkshirecandlecompany.co.uk.

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The power of colour. The right choice of colour can greatly enhance the look of your new windows and doors.

At Lifetime we offer a bespoke colour service to all of our products. Choose from a Farrow & Ball or Fired Earth colour chart. Or bring us a colour and we will match it. All the benefits of maintenance free uPVC windows and doors while retaining the charm and character of your home.

Talk to the experts – we can bring your ideas to life. We offer a no obligation design and quotation service, so contact us today and tell us about your plans – we’ll be delighted to hear from you.

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01765 688470 • info@jenniferholmes.co.uk • www.jenniferholmes.co.uk 6a Park Street, Masham, HG4 4HN 102 | WINTER 2019 | Dales Life

FACE

facts Strawberry Lift at City Retreat Salon, Jesmond

Lisa Snowdon, Ambassador © Laser Lipo

New beauty treatments are constantly coming on to the market. But which ones actually work? In this new series Harriet Devine puts them to the test.

What is it?

Strawberry Lift is a patented, non-invasive lower facelift that’s currently very popular amongst celebrities.

The treatment is designed to instantly lift and tighten the neck, chin and jowl area, non-surgically sculpting the jawline, reducing double chins and jowls, slimming cheeks and restoring definition to the cheekbones.

Where can I get Strawberry Lift?

Currently there aren’t many clinics offering the treatment here in the North. I went to City Retreat Beauty Salon and Day Spa, a spacious and luxurious salon in Jesmond, Newcastle.

With this sort of procedure, it’s vital that the treatment is performed by a therapist with the highest level of experience. I found Lesley and her friendly team at City Retreat to be exceptional, both in terms of knowledge and skill.

It didn’t surprise me at all to learn that the salon has won numerous professional beauty awards.

How does it work?

Strawberry Lift is a two-stage process that combines laser therapy and ultrasound in a series of half-hour sessions. For the first part of each session, which lasts around 12 minutes, laser light is transmitted into the skin via a kind of moulded paddle which you place under your chin.

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This selectively targets fat cells, breaking them down so that they can be naturally dispersed by the lymphatic system.

The second part of the treatment, which lasts around 10 minutes, involves the therapist gently moving a high-intensity focused ultrasound wand across the neck, jawline area and cheekbones. This is to tighten and tone the skin and stimulate the production of new collagen.

Does it hurt?

No, not at all; the process is completely painless. Quite a pleasant experience, actually.

The first stage of the treatment, the laser therapy, makes your chin feel warm, but certainly not uncomfortably so. In fact I found my sessions quiet, calm and rather relaxing.

So much so that I could almost have fallen asleep – and apparently many people do indeed nod off!

What aftercare is required?

Other than avoiding saunas and sunbathing for 24 hours after each treatment session, and hydrating your skin with a good-quality moisturiser – which is something you should be doing anyway – no special precautions need to be taken.

Because Strawberry Lift is a non-invasive, non-surgical procedure you could even have it done during your lunch hour and go straight back to work afterwards.

When do you start to see results?

Impressive results are evident immediately, even after a single session.

Photographs are taken by your therapist before and after each stage of every treatment, and you can see the results instantly.

The photos shown here show the results of the therapy on TV and radio presenter and fashion model Lisa Snowdon. I’m always sceptical about new-fangled beauty therapies, but in this case I was completely convinced.

The photos speak for themselves, and I experienced similarly dramatic results myself. Strawberry Lift really does represent a revolutionary advance in cosmetic procedures.

How long will the effects last?

Every person is different, but in general you can expect the benefits to last from 18 months up to two years – which is longer than Botox or fillers.

How much does it cost?

A single treatment at City Retreat costs £375.

Two sessions cost £600, and a course of four treatments costs £1,000.

Is it worth it?

Absolutely, yes, there’s no question about it.

Strawberry Lift is quick, needle-free, painless and there’s no downtime involved. The results are dramatic and instant – which is all the more impressive given that the neck and chin area is very difficult to treat.

How can I find out more?

Visit city-retreat.com or call 0191 281 9222.

Special offer for Dales Life readers One treatment £250 or two treatments £500. To qualify for this offer you must mention Dales Life at the time of booking.

Offer ends February 2020.

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A LADIES CLOTHING AND FASHION BRAND Online and flagship shop in Bedale www.frimble.com sophie@frimble.com 01677 422232

Mark A Walshaw

Advanced Practitioner Independent Prescriber

Treatments Wrinkle relaxing injections Forehead lines Frown lines (between eyes) Crows feet (laugh lines) Dermal fillers Smile lines (lateral nose to lateral mouth) Lip definition Lip volume and body

t: 01969 622207 m: 07414 086914 fb.me/UtopiaMedicalAesthetics Just Hair & Essential Beauty, 13 Market Place, Leyburn Dales Life | WINTER 2019 | 105

AT THIRSK RACECOURSE Thirsk Racecourse - a beautiful wedding venue, in a most charming market town, set in the very heart of North Yorkshire. Licensed for ceremonies, with an award-winning caterer and a wide range of packages or bespoke options for you to choose from.

For further details please contact Sheralyn Wade on tel. 01845 522276 or email: sheralyn@thirskracecourse.net Thirsk Racecourse Ltd | Station Rd | Thirsk | North Yorkshire | YO7 1QL

Chocolate factory and visitor attraction in Leyburn Watch the artisan making of chocolates

Treat Someone To A Special Gift this Christmas • • • • • • • Chocolate House Leyburn Business Park, Leyburn DL8 5QA 106 | WINTER 2019 | Dales Life

Gift vouchers available Christmas Hampers Factory shop & Café Chocolate Workshops Family friendly Parties and events Trade and corporate

01969 625288

www.inspiredchocolate.co.uk

Dior’s Diorific Vernis Happy 2020 nail polish uses multicoloured glitter to stunning effect; from Dior counters nationwide.

Monat Rewind Age Control Nectar, a supercharged hydrating serum that tackles age spots, lines and wrinkles, from monatglobal.com

Clarins Ombre Sparkle Eyeshadow creates a gorgeous shimmer that’s perfect for the party season; get it at Barkers, Northallerton, barkers.co.uk

Delicate diamond and pearl necklace with cascading floral motif by Jack Turner, from a range at Pyramid Gallery, York, pyramidgallery.com

White sequinned gown with a floral motif from Badgley Mischka’s Resort 2020 collection, badgleymischka.com

Charlotte Tilbury’s Filmstar Bronze and Glow comes in a limited edition gift box embellished with Swarovski crystals; available from John Lewis, Leeds, johnlewis.com

Exquisite Madeline bag crafted in extra-soft textured leather and adorned with sparkling crystals; from Harvey Nichols, Leeds, harveynichols.com

Light pink metallic leather Gucci mules with a goldtoned and white crystal tiger; available from selfridges.com Dales Life | WINTER 2019 | 107

Bobbi Brown’s pearl-infused Luxe Jewel lipstick delivers a rich silky shimmer; available at John Lewis, York, johnlewis.com Chanel N°5 Fragments D’Or is a scented body gel packed with gold flakes and glitter for a festive sparkle; from Fenwicks, York, fenwick.co.uk

Leather-trimmed nylon tote bag with appliqué handcrafted flowers from Prada’s FallWinter 2019 collection, Harvey Nichols Leeds

Gold drop earrings by Jane Mackintosh, from a selection at Pyramid Gallery, York, pyramidgallery.com

108 | WINTER 2019 | Dales Life

Strappy gold Marble sandals with stiletto heel by Victoria Beckham, available online from victoriabeckham.com

Vibrant off-theshoulder gown from Badgley Mischka’s Resort 2020 collection, badgleymischka.com

Clarins Super-Restorative Collection includes day cream, night cream and hand cream packaged in a festive pouch; from Clarins counters nationwide

Estée Lauder’s Advanced Night Repair Eye Concentrate Matrix fortifies and hydrates tired eyes; available from Barkers, Northallerton, barkers.co.uk

18 carat gold and champagne diamond ring by Diana Porter, from Pyramid Gallery, York, pyramidgallery.com

Smile

for all the white reasons

This Christmas, give yourself or your loved ones the gift of a pure white smile There are a number of reasons why you might consider having your teeth whitened. Everyone is different and just as our hair and skin colour vary, so do our teeth. Very few people have brilliant-white teeth, and our teeth can also become more discoloured, as we get older. They can also become darker by drinking teas, coffees, wine and even certain dark foods can stain our teeth.

At Cumbria Smiles we offer safe whitening without removing any of the tooth surfaces. Our dentist and hygienists are highly trained and will always advise the best treatment for you.

• Teeth Whitening – to make your teeth pure white • Smile Make-Overs – where with little intervention we can dramatically change your smile • Implants – for any missing teeth • Dental hygiene with our hygienist with air-powder polisher • Botox and Fillers – to make you feel more confident • High quality general dentistry which includes white fillings, crowns, bridges and dentures.

www.cumbriasmiles.co.uk smile@cumbriasmiles.co.uk 01768 371250 25 Market Square, Kirkby Stephen, CA17 4QT Dales Life | WINTER 2019 | 109

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DALESDIARY WINTER 2019

RHS GARDEN HARLOW CARR Crag Lane, Harrogate HG3 1QB 01423 565418 rhs.org.uk

THE BOWES MUSEUM Newgate, Barnard Castle DL12 8NP thebowesmuseum.org.uk

Judy Hurst – Illumination: The Gateway to Eternity Until Sunday 23 February, 10am–5pm Exquisite intricate works of art, some inspired by the Museum’s own collection, are on display as contemporary artist Judy Hurst returns with her latest selling exhibition. The vivid colour and design in her work is inspired by the universe, from the smallest structures in nature to the celestial galaxies and beyond, as well as by the patterns and layout of Anglo-Saxon manuscripts.

Admission charges apply, see website.

LEGO: Building The Bowes Museum

Glow Thursday 21 November to Saturday 28 December Thursday–Saturday, 4.30–8pm Immerse yourself in the festive season with a magical adventure through RHS Garden Harlow Carr as dusk falls. Special lighting effects will bring a touch of magic and colour to the garden’s magnificent trees and shrubs and you’ll get to see iconic features including the Queen Mother’s Lake, Streamside, Winter Walk, Doric columns and Alpine House transformed into enchanting after-dark highlights. Admission charges apply, see website.

Until Sunday 23 February, 10am–5pm Calling all LEGO fans and families! Follow an exciting trail of 15 of our most loved objects including the Silver Swan recreated by Steve Mayes of Brick This and have a go at making them too! Admission charges apply, see website.

Bath House Gallery – Mosaic Exhibition & Pop Up Shop

#Untitled10 2019

Saturday 15 February to Sunday 1 March, 10am–4pm

Following the success of #Untitled10 2018, these diverse craft makers and artists in residence will respond to The Bowes Museum’s collections in completely new ways. The exhibition will give a unique and experimental perspective, showcasing the creative processes of the artists and key themes will include exploring the concepts of craft, materials and making.

Admission charges apply, see website.

Discover the world of modern mosaic at RHS Garden Harlow Carr’s historic Bath House. Works by more than 20 Yorkshire-based mosaic artists, all members of the British Association for Modern Mosaic, will be on show and a variety of mosaic ‘pictures’ will be available to browse and buy.

Admission charges apply, see website.

Until Friday 28 February, 10am–5pm

Dales Life | WINTER 2019 |

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WINTER 2019

THORP PERROW ARBORETUM Bedale, North Yorkshire DL8 2PS 01677 425323 thorpperrow.com

THE STATION Station Yard, Richmond DL10 4LD 01748 850123 thestation.co.uk

Christmas Wreath Workshop Sunday 1st December 2019, 1:15pm - 4:30pm £30 per person Make a beautiful natural door wreath with Chatsworth Florist Heather Roberts. All materials provided, but please bring strong scissors or secateurs and gardening gloves. No experience needed! Refreshments included. To book or for further information please contact Heather, enquiries@berryhouseflowers.com

Winter Welly Walk Saturday 25th January, 11am Pull on your wellies and wrap up warm for an adventure around the Arboretum with Faith the Curator. Let your imagination run wild as you dig down on the woodland floor to see what you can discover! Suitable for all ages, and fun for the whole family. Standard entry charges apply, see website.

Kids Eat Free Sunday 16 February to Tuesday 3 March Open 10am–5pm every day Keep the kids entertained this half-term with a fun family day out at Thorp Perrow. For every adult lunch from the menu, we’ll give you a kids lunchbox meal, absolutely free. There are 100 acres of Arboretum to explore; fascinating flying displays in the Bird of Prey Centre; wallabies to stroke; meerkats to feed and the adventure playground to swing, clamber and slide round.

Wrap up warm, pull on the wellies and come and run off some energy! Standard entry charges apply, see website.

Snowdrop Trail Throughout February Open 10am–5pm every day Collect a map as you arrive and follow Curator Faith’s snowdrop trail through the Arboretum to see some interesting varieties and learn more about these stunning flowers. We have 37 varieties of snowdrop at Thorp Perrow – how many will you spot? Standard entry charges apply, see website.

112 | WINTER 2019 | Dales Life

Essences – Alan Roberts Photography Saturday 11 January to Wednesday 22 January, 9am until late Alan Roberts is a self-taught photographer with over 35 years of experience. His body of work is eclectic, covering all aspects of the art form.

From abstract perceptions of natural and manmade objects to candid portraiture; from sky, sea and waterscapes to the bare beauty of skeletal winter trees.

Striking Images Saturday 11 January to Wednesday 22 January, 9am until late A collection of paintings and photographs inspired by images from home and abroad.

Phil Goldsborough is a self-taught artist based in Middleton St George. He first exhibited paintings in Darlington Library as Painter of the Month in 1975.

He has since exhibited in Darlington Art Centre.

Eileen Goldsborough is a keen amateur photographer who has had photographs published in The Northern Echo and specialist photography magazines, as well as BBC weather bulletins.

Jewellery, Silver & Watches Sale Thursday, 5 December at 6pm at Newby Hall, Nr Ripon Viewing Sale day from 10am Catalogues ÂŁ6 by post

Elstob & Elstob Limited, Bedale Hall, North End, Bedale, North Yorkshire, DL8 1AA t: 01677 333003 e: info@elstobandelstob.co.uk

www.elstobandelstob.co.uk

Dales Life | WINTER 2019 |

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HOLIDAY LETTING MADE EASY Property management services from £20 per month Many properties achieve over 40 bookings each year Free property listing on cottages.com

Call 01969 625320 or call into our Leyburn Office

Winter 2019

FREE

Collect your copy of Dales Life from: HOME & GARDEN | LIFESTYLE | WILDLIFE | FOOD & DRINK

Celebrate the festive season with

Mary Berry, Gordon Ramsay and Marcus Wareing 2

Yorkshire’s finest food • Wild and wonderful grebes Collectable tin toys

| Dales Life | Autumn 2016

114 | WINTER 2019 | Dales Life

Booths, Ripon Milners of Leyburn The Co-Op, Masham The Black Sheep, Masham Bear Cottage, Hawes Dovetail Interiors, Bedale Ravensworth Nurseries, Richmond The Post Office, Hunton Mainsgill Farm Shop, Richmond Tennants of Leyburn Wensleydale Creamery, Hawes Barkers, Northallerton The Bruce Arms, West Tanfield

daleslife.com

6823

ere! h e b d l u o c u o Y

CONTACT ONE OF OUR YORKSHIRE BRANCHES TODAY: BOROUGHBRIDGE 01423 324545

HELMSLEY 01439 770456

STOKESLEY 01642 710698

NORTHALLERTON 01609 779821

40 High Street, Boroughbridge, YO51 9AW

9 Market Place, Helmsley, YO62 5BL

2 High Street, Stokesley, TS9 5DQ

3 Market Row, Barkers Arcade, DL7 8LN

york@speartravels.net

helmsley@speartravels.net

stokesley@speartravels.net

northallerton@speartravels.net

Not all hot tubs are the same

We are hot tub specialists and only supply the finest hot tubs on the market with unique features.

With over 30 years’ experience, we pride ourselves on providing the correct hot tub for you and your family.

Please visit our showroom or call us for further information.

A Bigger Splash Unit 6, Brompton Industrial Park, Station Road, Brompton-on-Swale, North Yorkshire DL10 7SN 01748 812039 a-biggersplash.co.uk Dales Life | WINTER 2019 | 115

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

It’s far too good to miss

Come and see Santa

1st , 8th, 15th & 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 £4.00 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 116 | WINTER 2019 | Dales Life

Take out a subscription and we’ll deliver every issue direct to your door – no more wasted trips in search of a copy.

A subscription makes the perfect gift for friends and family too.

email admin@daleslife.com or visit daleslife.com

CW Dales Life Advert.qxp_Layout 1 29/10/2019 11:32 Page 2

CLEAR LEGAL ADVICE

Darlington

Catterick Garrison

01325 281111

01748 830000

Email enquiries@clarkwillis.co.uk

www.clarkwillis.com

/clarkwillisllp

@EnquiriesWillis

ClarkWillisLaw

THINKING ABOUT LETTING YOUR HOLIDAY HOME? Join Yorkshire’s leading independent lettings agency Local office in Hawes

Property Management available

Unlimited owner bookings

Speak to our local experts 01969 689220 The Shop on the Bridge, Bank Foot, Hawes, DL8 3NL

www.yorkshireholidaycottages.co.uk Dales Life | WINTER 2019 |

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On the market

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

BROOKSIDE, THORNTON RUST Spacious 5 bedroom house in need of modernisation, large gardens & grass paddock extending to 1.1 acres.

Guide price range: £400,000 - £425,0000 Robin Jessop Ltd. 01969 622800 robinjessop.co.uk

HIGHFIELDS, LEYBURN Beautiful detached house, 5 bedrooms, desirable location within walking distance of Leyburn, gardens & garaging.

Guide price: £515,000 Robin Jessop Ltd. 01969 622800 robinjessop.co.uk

EXCLUSIVE DEVELOPMENT, BAGBY

LAWYERS LOFT, HAWES

The rare opportunity to purchase three detached new bungalows from an award-winning developer.

Guide price range: £460,000 - £525,000 Robin Jessop Ltd. 01677 425950 robinjessop.co.uk

Refurbished luxury apartment in a central town location with 2 bedrooms. A perfect holiday let or first home.

Offers in excess of £200,000 Robin Jessop Ltd. 01969 622800 robinjessop.co.uk

TRINITY COTTAGE, WEST WITTON

HAZELMERE, NORTHALLERTON

Deceptively spacious 3 bedroom terraced cottage in a popular village location. Gardens and parking to the rear.

Guide price: £280,000 Robin Jessop Ltd. 01969 622800 robinjessop.co.uk

Well presented and extended town house, 3 bedrooms, courtyard garden. Popular town location.

Guide price range £280,000 - £300,000 Robin Jessop Ltd. 01677 425950 robinjessop.co.uk

118 | WINTER 2019 | Dales Life

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

FREE MARKET APPRAISALS - PROPERTIES INVITED FOR OUR WINTER AUCTION

HEATHERCOTE, ROMALDKIRK

MIDDLEMOOR HOUSE, HUDSWELL

Stunning 5 bedroom farmhouse, general purpose barn, stabling and outbuildings. 3 grass paddocks totalling 9.5 acres. Perfect equestrian/smallholding.

Offers in excess of £795,000

Attractive Victorian house currently run as a B&B with four letting bedrooms. 2 bedroom owner’s accommodation. 3 paddocks totalling 2.8 Acres.

Offers in excess of £600,000

CHURCH HOLME, DANBY WISKE

REDMAYS, NORTHALLERTON

Superb smallholding with stabling set within 7.37 acres.

Edge of village location close to Northallerton.

Ideal equestrian property.

Guide price: £595,000

3 bedroom house with planning permission, large gardens & range of outbuildings.

Paddocks totalling 3.74 acres.

Guide price range: £525,000 - £550,000

MEADOWCROFT,FINGHALL

5 KING GARTH, WEST BURTON

Attractive barn conversion, 3 bedrooms, 0.6 acre gardens, garage & workshop with potential.

Stunning views.

Guide price: £475,000

Spacious family home, 3 bedrooms, large private garden & patio area. Garage & parking. Stunning views. Subject to a National Park restriction.

Guide price: £400,000

Bedale 01677 425950

robinjessop.co.uk

Dales Life01969 | WINTER622800 2019 | 119 Leyburn

LUXURY VILLAS IN SPAIN AT GREAT PRICES

Spain: San Javier / Santiago de la Ribera starting from €270,000 HIGH SPECIFICATION LUXURY VILLAS in the process of being built, buyers have choice of internal finishing.

• Price for private pool €12,000 low density building • Close to beach, restaurants & bars • 10 minute transfer San Javier, Murcia airport

120 | WINTER 2019 | Dales Life

• Regular low cost flights from most UK airports (2.5hr) • Villas starting from €270,000 (£192,000 at 1:4 exch rate) • Layouts can be changed. 2/3/4 bedrooms possible

AB Property Consulting Ltd 90 Tadcaster Road, York YO24 1LT email tony@abpropertyconsulting.co.uk mobile 07726 490596 office 01904 279450

Your Legal Companion ESTATE PLANNING • Wills and probate • Estate administration • Powers of attorney • Care home fees • Tax planning • Estate disputes PROPERTY & RURAL LAW • Property sales & purchases • Landlord and tenants matters • Agricultural land • Leases and tenancies • Rights of way • Sporting rights & purchases • Wind farms FAMILY • Adoption • Separation & divorce • Contact with children or grandchildren • Civil partnership dissolution

&

Offering Guidance Practical Advice Offices At:

Barnard Castle

Sedbergh

Hawes

Leyburn

t. 01833 600 160

t. 015396 223 40

t. 01969 666 290

t. 01969 621 230

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

54 Main Street Sedbergh, Cumbria LA10 5AB

Market Place Hawes, North Yorkshire DL8 3QS

7 Railway Street Leyburn, North Yorkshire DL8 5EH

mbmcgarry.co.uk

e. office@mbmcgarry.co.uk Dales Life | WINTER 2019 | 121

Authorised and regulated by The Solicitors Regulation Authority Number 606950

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

Howden Hill Farm Cottage, Manfield

49 Low Green, Ravensworth

Uphorton, Carperby

A spacious semi-detached rural cottage with open views. Entrance hall, lounge, kitchen/dining room, downstairs shower room/wc, 3 good sized bedrooms, first floor bathroom/WC, parking, large garden, oil fired c/h, upvc d/g.

Spacious modern family house within easy reach of the A66 and A1.

Entrance hall, sitting room, lounge, kitchen/dining room, cloakroom/wc, 4 double bedrooms, 2 en-suites, family bathroom/wc, garage, parking, South facing garden, oil fired c/h, d/g.

£750 pcm Richmond Office

£1,200 pcm Richmond Office

£695 pcm Leyburn Office

14 Queens Rd, Richmond

01748 822473

6 Bridge Street, Bedale

01677 422282

An immaculate detached bungalow in a desirable Wensleydale village. Entrance hall, lounge, kitchen/dining room, 2 double bedrooms both with en-suite shower room/wc’s, utility room, store room, driveway, good sized garden, oil fired c/h, upvc d/g.

25 Market Place, Leyburn

01969 622194

NORMAN F. BROWN CHARTERED SURVEYORS  ESTATE AGENTS  LETTINGS

School House, Constable Burton

A tastefully modernised spacious detached stone cottage. Entrance hall, lounge, dining room, sitting room, conservatory, kitchen/breakfast room, 3 double bedrooms, En-suite bathroom/wc, family bathroom/wc, gardens, lpg gas fired c/h, timber double glazing.

£425,000 Leyburn Office

17 Rowan Court, Leyburn

Poppy Cottage, Ellingstring

£195,000 Leyburn Office

£165,000 Leyburn Office

A spacious modern semi detached bungalow in a pleasant cul-de-sac location. Entrance hall, inner hall, lounge, kitchen, 2 bedrooms, bathroom/wc, garage, driveway, low maintenance front and rear gardens, gas c/h, upvc d/g.

No forward chain

14 Queens Rd, Richmond

01748 822473 122 | WINTER 2019 | Dales Life

CH NO AI N

CH NO AI N

Selling and letting property since 1967

6 Bridge Street, Bedale

01677 422282

A fully furnished modern single storey detached cottage within this desirable dales village. Entrance hall, lounge, dining room/sun room, kitchen, double bedroom, shower room/wc, driveway, small garden, Night storage heating, double glazing. All contents included.

No forward chain

25 Market Place, Leyburn

01969 622194

John Blenkiron & Sons Funeral Directors

Founded by John Blenkiron in 1967 and now managed by his twin sons James and John, we serve the communities of North Yorkshire and County Durham from our offices in Richmond and Barnard Castle. The brothers are supported by a team of ten loyal and dedicated staff including their sister Sarah and their niece Rebecca.

We are passionate about providing the highest levels of care to families and service to our community, maintaining the reputation we have helped to build up over more than 50 years.

Call us for immediate support, advice or to arrange a home visit.

We are here to help 24 hours a day.

Prepaid funeral plans also available.

Richmond

Barnard Castle

Catterick

01748 850 033

01833 695 444

01748 529 168

Leyburn

Northallerton

01969 625 048

01609 780 004

www.blenkirons.co.uk Dales Life | WINTER 2019 | 123

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

B. K. Webster Gunsmith

Specialists in gun repair and alteration since 1984

Repairs and servicing to all types of guns.

Full machine shop. Parts made for older guns.

JOHN LORD

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

Shoot better with a well fitted gun.

Ask about a fitting session using: DryFire Target Simulator.

Video analysis of your technique.

Stocks made and altered. bkwebstergunsmith.com 01677 470505 • west tanfield HG4 5JH

Helping Dales businesses grow since 1993

We are looking for distribution agents To book space in the spring issue contact Sue Gillman Telephone: 01904 629295 Mobile: 07970 739119 email: sue@daleslife.com daleslife.com 124 | WINTER 2019 | Dales Life

In Morton-on-Swale, Askrigg, Redmire, West Burton, and West Witton.

Excellent rates paid.

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

FRANKYN CARE HOMES DEDICATED TO QUALITY CARE We pride ourselves in creating a home from home, in a welcoming atmosphere.

Our Residents enjoy savouring our fabulous menu’s created from locally sourced produce, and can enjoy daily activities. All our homes have an excellent reputation in the local community.

A Home for life.

Season greetings

HILLCREST

THE GATEHOUSE

KIRKWOOD

STOBARS HALL

Catterick Garrison

Harrogate

Ilkley

Kirkby Stephen

Arrange a visit or request a brochure

www.thefranklyngroup.com Dales Life | WINTER 2019 | 125

THE MILLINGS RESIDENTIAL, RESPITE & DAY CARE HOME FOR OLDER PEOPLE RATED AS

OUTSTANDING

BY CQC

Where Friendships Bloom North End, Bedale, North Yorkshire DL8 1AF Tel: 01677 423635 www.residential-homes.net

Winter 2019

FREE

Collect your copy of Dales Life from: HOME & GARDEN | LIFESTYLE | WILDLIFE | FOOD & DRINK

Celebrate the festive season with

Mary Berry, Gordon Ramsay and Marcus Wareing 2

Yorkshire’s finest food • Wild and wonderful grebes Collectable tin toys

| Dales Life | Autumn 2016

126 | WINTER 2019 | Dales Life

Booths, Ripon Milners of Leyburn The Co-Op, Masham The Black Sheep, Masham Bear Cottage, Hawes Dovetail Interiors, Bedale Ravensworth Nurseries, Richmond The Post Office, Hunton Mainsgill Farm Shop, Richmond Tennants of Leyburn Wensleydale Creamery, Hawes Barkers, Northallerton The Bruce Arms, West Tanfield

daleslife.com

KIRKWOOD CARE HOME DEDICATED TO QUALITY CARE At Kirkwood we pride ourselves in creating a home from home, in a welcoming atmosphere.

Our Residents enjoy savouring our fabulous menu’s created from locally sourced produce, and can enjoy daily activities. Kirkwood delivers 5 star luxury, with an excellent reputation in the local community.

A Home for life.

I N V I TAT I O N Please join us on the 18th December at 2pm til 4pm for our

Christmas Party There will be coffee and mince pies, and our delightful Christmas light display. We’d love you to join us.

www.thefranklyngroup.com/kirkwood Come and visit at a time to suit you, email kirkwood@thefranklyngroup.com or call 01943 660653 Kirkwood, 35 Moorfield Road, Ben Rhydding, Ilkley, LS29 8BL Dales Life | WINTER 2019 |

127

Christmas 2019

Christmas Shopping Evenings

at The Wensleydale Creamery Visitor Centre

Save

Enjoy a festive taste of Yorkshire and combine your Christmas shopping with some fabulous seasonal food.

20%*

Christmas Shopping Evenings

(in store only)

Thursday 5th & Tuesday 17th December, 5pm – 8pm.

Exclusive Hampers & Gifts

• Christmas specialities served in Calvert’s Restaurant from 5pm – 7.30pm • Complimentary mince pies and mulled wine • Festive entertainment

Discover unique gifts, fantastic local produce, and create your own hamper in our much-loved Cheese & Gift Shop.

Christmas Lunch

Monday 25th November – Friday 27th December † From just £12.95, our delicious Christmas Lunch offers great quality and choice, and features our award-winning cheeses too!

Soak up the stunning panoramic views as you enjoy the festive atmosphere.

Booking is advisable.

as Christm y Delivere Servic

we’ll ow and Order n in time for r e liv de as Christm

Cheese, Hampers and Gifts by Mail

For the perfect gift, find all of your favourite Yorkshire Wensleydale cheese varieties, hampers and gifts at wensleydale.co.uk and have them delivered direct, throughout mainland UK.** Last orders for Christmas delivery Midnight Tuesday 10th December

Dispatched from Wednesday 11th / Thursday 12th December. Cheese Boxes dispatched Tuesday 17th December.

T: 01969 667664

E: creamery@wensleydale.co.uk

www.wensleydale.co.uk The Wensleydale Creamery & Visitor Centre, Gayle Lane, Hawes, Wensleydale, North Yorkshire DL8 3RN *Excludes alcohol, promotional items and Calvert’s Restaurant. **Some exclusions apply. †Not available 24th December.

Closed Christmas Day, Boxing Day & New Years Day. 128 | WINTER 2019 | Dales Life

To dine for

GREAT PLACES TO EAT AND STAY IN THE BEAUTIFUL YORKSHIRE DALES

SIMONSTONE HALL, HAWES

THE SANDPIPER INN, LEYBURN

Simonstone Hall’s restaurant, bar and exclusive private dining rooms are open year-round, offering award-winning cuisine designed to showcase the very best home-grown, locally sourced and seasonal produce. Inside or alfresco, enjoy great food and hospitality against a breathtaking Dales backdrop. simonestonehall.com 01969 667255

Sample award-winning chef Jonathan Harrison’s unique take on modern British cooking in The Sandpiper’s 40-seater restaurant or the cosy traditional bar serving local ales, fine wines and an extensive range of whiskies. There are two tasteful boutique-style en suite doubles for overnight guests. sandpiperinn.co.uk 01969 622206

THE BLACK SHEEP, MASHAM

SWINTON PARK, MASHAM

Tour the brewery, dine in the Bistro, and taste The Black Sheep’s award-winning beers at the ‘Baa...r’.

You can also buy lots of goodies from the wellstocked Sheepy Shop. A ‘ewe-nique’ venue for corporate entertaining, product launches, parties and weddings! blacksheepbrewery.com 01765 680101

With four red stars, Swinton Park is one of the most highly rated hotels in Yorkshire.

Award-winning cuisine is served in the sumptuously furnished dining room, using seasonal produce from the hotel’s four-acre walled garden and surrounding estate. swintonestate.com 01765 680900

YOREBRIDGE HOUSE, BAINBRIDGE

TENNANTS GARDEN ROOMS, LEYBURN

Yorebridge’s three-AA-rosette à la carte menus offer delicious dishes using seasonal produce from our fantastic local suppliers and served by knowledgeable, friendly staff every evening 6.45pm–9pm. Our increasingly popular, extremely good value Sunday lunch is served 12.30pm–2pm. yorebridgehouse.co.uk 01969 652060

The restaurant at this multipurpose venue blends relaxed elegance and great food with confident menus focused on quality local ingredients. Serving freshly prepared, seasonal dishes, it is open for lunches, early suppers and pre-concert packages.

There’s also a café that’s perfect for casual dining. tennantsgardenrooms.com 01969 621146 Dales Life | WINTER 2019 | 129

STONE HOUSE HOTEL, SEDBUSK

THE SADDLE ROOM RESTAURANT & WINE CELLAR, COVERDALE

An elegant country house near Hawes in Wensleydale. With 24 well-appointed guest bedrooms and an award-winning restaurant, Stone House is the perfect place to be in the Yorkshire Dales. Open daily for light lunches and dinners.

Menus change daily and include the freshest ingredients from the Dales and Yorkshire coast. stonehousehotel.co.uk 01969 667571

Next door to The Forbidden Corner, The Saddle Room features several differently styled dining areas offering sumptuous locally sourced food, cooked to perfection. There’s a fabulous wine cellar where you can browse over 100 wines, and stylish cottages and B&B rooms for overnight stays. thesaddleroom.co.uk 01969 640596

VENNELL’S RESTAURANT, MASHAM

THE DEVONSHIRE ARMS, CRACOE

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

A welcoming family-run 16th century inn in the heart of the Yorkshire Dales National Park between Skipton and Grassington. The restaurant features a creative, constantly changing seasonal menu focused on locally sourced Yorkshire produce, with more informal dining available in the Devonshire’s cosy bar. devonshirearmsinncracoe.co.uk 01756 699191

THE WHITE BEAR, MASHAM

THE BLACK SWAN, FEARBY

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

The Black Swan at Fearby, near Masham, is a 17th century inn offering a warm welcome, local beers and four-star rooms with fine views of the local moors. The menu and ever-changing specials board feature top quality homemade food based around fresh, seasonal local ingredients. blackswan-masham.co.uk 01765 689477

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Family Law

Property Law

Business Advice

Employment Law

Wills, Probate & Family Trusts

Estate Planning

Lasting Powers of Attorney

Advising the Elderly

Farming & Agriculture

Dispute Resolution

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

For help and legal advice call

week at our Bedale and Ripon oďŹƒces.

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

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

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Be Inspired VISIT OUR SHOWROOMS Unit 1, The Craft Yard, The Station, Bedale, North Yorkshire DL8 1AW 85 High Street, Northallerton DL7 8PP Call 01677 424669 or 01609 770777 for more information or to arrange a free design consultation 132 | WINTER 2019 | Dales Life

www.holmedesign.com