Dales Life Winter 2018

FREE Winter 2018

ANTIQUES | FOOD | INTERIORS | WILDLIFE | GARDENS

WINTER MAGIC Cook up a festive feast with top chefs Marcus Wareing, Gizzi Erskine, Gill Meller, Simon Hulstone and Darina Allen The secret life of owls • Quirky Steiff collectables • Vibrant winter flowers

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WELCOME from the editor

Welcoming winter

ow the days are short and chilly, nothing beats getting into a cosy kitchen and cooking up some delicious food for family and friends, so in this issue we’ve pulled out all the stops and found you lots of cracking new recipes from top chefs. If you’re planning to cook a turkey you’ll definitely want to turn to p.62, where Gizzi Erskine explains an interestingly different way of doing it.

Her method hugely improves the meat’s flavour and texture – I know, because I’ve tried it!

Winter is also a great time to get out into the countryside to enjoy the local wildlife, and the leafless branches make it easier to spot normally secretive birds like owls. Several different species of owl live in the Dales, and our feature on p.18 will help you work out which is which.

On the subject of getting out and about, one of the best things about my job is getting to meet so many interesting people. Passionate entrepreneurs are launching all sorts of exciting new businesses, and new hotels, shops and galleries are springing up across the Dales.

Needless to say we’ll be writing about many of them in future issues.

Finally, thank you, everyone, for all your kind comments about Dales Life, and special thanks to all our advertisers, who enable us to bring you the magazine for free. We’ll be back next spring – meanwhile have a great Christmas, and make the most of winter in the Dales!

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editor’s picks

Sue Gillman Editor

Dales Life | WINTER 2018 |

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| WINTER 2018 | Dales Life

CONTENTS Winter 2018

18

9 LIFE STYLE Inspiring ideas for your home and garden.

18 WHAT A HOOT Winter is the perfect time to go owlspotting, says Brian Pike.

26 BRIGHT NOW

Early-flowering gems to get your gardening year off to a great start, by Adam Appleyard.

33 GARDEN NOTES

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

37 LET'S GROW

Purple sprouting broccoli is one of the few vegetables you can harvest in the depths of winter, says Adam Appleyard.

44 THE DISCERNING DINER

Claudia Blake visits

The Burgoyne in Reeth.

49 FOOD NOTES

Food news, events and the best of

local produce.

54 BEST OF BRITISH

Create a show-stopping supper with these recipes from Britain’s top chefs.

Dales Life, 90 Tadcaster Road, York YO24 1LT t. 01904 629295, 01904 279499 m. 07970 739 119 e. sue@daleslife.com www.daleslife.com

Dales Life | WINTER 2018 |

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9

70 44

CONTENTS 62 TALKING TURKEY

TV chef Gizzi Erskine shares the secret to her sensational seasonal roast.

70

KEEPING IT COSY Darina Allen’s tried and tested winter warmers are guaranteed to wow your guests.

76 MAKE IT SPECIAL

Three hearty but elegant recipes perfect for seasonal entertaining from TV chef Gill Meller.

82

OLLECTIVE WORKS Brian Pike reports on the highly C collectable Steiff soft toys.

86 THAT’S THE SPIRIT

Brian Pike meets North Yorkshire farmer and artisan vodka producer, David Rawlins.

94

ALES DIARY A guide to local events compiled by D Alison Farrell.

108 DALES LIFE LOVES

A collection of gorgeous goodies for the festive season.

111

BEAUTY FILE Our pick of the latest products and beauty treatments.

129 TO DINE FOR

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Great places to eat in the Dales.

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

PROPRIETOR Sue Gillman CONTRIBUTORS Darina Allen, Adam Appleyard, Claudia Blake, Gizzi Erskine, Liz Hanson, Paul Heathcote, Shaun Hill, Simon Hulstone, Gill Meller, Brian Pike, Marcus Wareing

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Make someone you love smile this Christmas... ...with the perfect gift from Lucy Pittaway. From original art and limited edition prints to homeware, textiles, greetings cards and stationery, we’ve got something for everyone at Christmas!

‘Pig Tails’ and ‘Fatal Attraction’ - Open Edition Prints

Christmas Cards

2019 Diary

‘Blue Eyes’ - Open Edition Print

Visit one of our Galleries: Station Road, Brompton-on-Swale, Richmond, North Yorkshire, DL10 7SN and 22-24 Finkle Street, Richmond, North Yorkshire, DL10 4QB or see our entire collection at lucypittaway.co.uk Follow us on 01748 810 965 8

| WINTER 2018 | Dales Life

lucypittawayart

Inspiring ideas for your home and garden Delightful tree-top fairy, handmade in Yorkshire, from a collection at fabulousfairyfactory.co.uk

Each pastry fork in this set features a charming goose design by Sara Miller, see the range at Dovetail Interiors, Bedale, dovetailinteriors.com

Sanderson’s sumptuous new Elysian fabrics are inspired by wild animals, birds and plants – explore the range at Milners of Leyburn, milnersofleyburn.co.uk

Festive table runner featuring a classic Sophie Allport holly and berries motif, from a range at Dovetail Interiors, Bedale, dovetailinteriors.com

Elegant silver-plated, leather-handled wine cooler from thelongeststay.com, perfect for the festive season.

Charming Christmas-themed tea towel by Sophie Allport from Barkers Department Store, Northallerton, barkers.co.uk

Dales Life | WINTER 2018 |

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DOVETAIL INTERIORS • FURNITURE • HOME ACCESSORIES • GIFTS •

17 MARKET PLACE, BEDALE, DL8 1ED 01677 426464 • DOVETAILINTERIORS.COM 10

| WINTER 2018 | Dales Life

Life Style

Linen cush ion by Vo illustrated with a char yage Maison, ming win from a se ter scene lection at , Mainsgill Richmond Farm Sho , mainsgill p, farm.co.u k

Fine bone china mug featuring Sophie Allport’s National Trust Woodland design, from Mainsgill Farm Shop, Richmond, mainsgillfarm.co.uk

Bold linen fabric from Colefax and Fowler’s new Oriana collection, available in a variety of colours from Take a Seat, Northallerton, takeaseat.co

Stunning mango-wood bowl with intricately detailed stag’shead handles, available online at annabeljames.co.uk

Charming duck-on-abobbin sculpture by Dinny Pocock, from a collection at Pyramid Gallery, York, pyramidgallery.com

‘Brown Eyes’ print by award-winning Richmond artist Lucy Pittaway, lucypittaway.co.uk

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PETER SILK CRAFTSMEN CREATING INTERIORS Bespoke Furniture Interior Design Antiques Fabric Walling Home Accessories

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

B e a r C o t tag e I n t e r i o r s

Rustic Country Christmas

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

www.bearcottageinteriors.com

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Life Style

‘What’s the weather like up there?’, a new limited-edition print by Northallerton-based artist Aaminah Snowdon, aaminahsnowdon.co.uk

‘Perfect Peace’ three-wick Christmas candle, scented with pine, myrrh and lime, from neomorganics.com Luxurious linen fabrics from Inchyra Designs’ new Balazuc and Trifolium collections; see the full range at inchyradesigns.co.uk

Ornate vintage-style ceramic and brass candle holder from remainteriors.com

‘Jude’ plush velvet accent chair by Alexander & James, from a range at Barkers Home, Northallerton, barkershome.co.uk

Hip flask with removable tweed coat, available in a range of snazzy colours from The Tweed Fox, Masham.

Dales Life | WINTER 2018 |

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VI

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We have no limits when it comes to design, and are excited to take on new and interesting projects. Aluminium and Glass Winter Gardens to something more traditional, we can design and build something new and unique to you.

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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.

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| WINTER 2018 | Dales Life

Life Style

‘A Country Gentleman’, open-edition print of a coloured pencil drawing

by Stacey Moore, Stacey Moore Art, Hawes, staceymooreart.com

Exquisite floral fabric from Romo’s Gardenia collection – see the range at Bear Cottage Interiors, Hawes, bearcottageinteriors.com

Three w ise monk eys sculp finish, av ture in a ailable o bronze nline fro m artisan ti.com Stylish contemporary Hewlett buffet in greyed oak with bronze trim from Peter Silk, Helmsley, petersilk.co.uk

Attention-grabbing 1960s-inspired Cologne lamp by Porta Romana from Peter Silk, Helmsley, petersilk.co.uk

White Tie by Farrow and Ball, a creamy shade that brings a gentle warmth to any room, from Thirsk Decorating Centre, Thirsk, thirskdecoratingcentre.co.uk

Dales Life | WINTER 2018 |

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| WINTER 2018 | Dales Life

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SANDERSON & CO INTERIOR DECORATING SUPPLIERS High Street, Leyburn • Tel: 01969 623143 Dales Life | WINTER 2018 |

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| WINTER 2018 | Dales Life

what a hoot!

Winter is the perfect time to go owl-spotting, says Brian Pike

wls are among our most elusive birds, more often heard than seen. But if you want to catch a glimpse of one of these handsome and mysterious predators, then winter is one of the best times of year to go looking.

Despite their reputation as nocturnal creatures, most owls prefer to hunt at dawn and dusk rather than in the wee small hours. Winter days are short and often gloomy, so you won’t need to get up early or stay up late to be in with a chance of seeing one. And, of course, it’s much easier to spot an owl on a bare winter branch than it would be amidst summer’s lush foliage.

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OPENING PAGES, Barn owl in flight in a winter landscape.

THIS PAGE TOP LEFT Short-eared owl hunting.

TOP RIGHT Long-eared owl.

ABOVE Young barn owls in a barn.

OPPOSITE Barn owl hunting at sunset.

OVERLEAF LEFT Eagle owl in winter.

TOP RIGHT Tawny owl adult in oak tree.

LOWER RIGHT Little owl adult male and juvenile.

OWL INCLUSIVE There are five species of owl that regularly breed in the British Isles, any of which you might be lucky enough to see in or around the Dales. There’s also a far rarer, and rather more controversial, sixth owl that shows up from time to time.

The one you’re most likely to have living nearby is the tawny owl, the UK’s commonest owl. It’s about the size of a wood pigeon, albeit rather dumpier, and has a round head and mottled brown plumage.

The barn owl is less widespread, and slightly smaller. It’s easy to identify thanks to its pale, heartshaped face and creamy white underparts. This pale plumage can make it look quite ghostly when the bird is caught in the glare of car headlights.

The long-eared owl is less common still. It’s about the same size as a barn owl and has a brown face, piercing orange-irised eyes and distinctive ear-like feathery tufts which it raises when alarmed.

20 | WINTER 2018 | Dales Life

Of even more concern to conservationists is the short-eared owl, which has a pale face and yellowirised eyes. Our population of short-eared owls has declined in recent years, a situation which hasn’t been helped by persistent, and illegal, persecution of birds of prey on shooting estates.

Our roll-call of British owls is completed by two contrasting species. On one hand there’s the diminutive, thrush-sized little owl, a pert, endearing bird that was introduced to this country in the 19th century.

At the opposite end of the size scale is the enormous Eurasian eagle owl, which in recent years has nested, on and off, on moorland on the Yorkshire–Cumbria border. There is heated dispute as to whether these massive predators – most of which have undoubtedly escaped from captivity – are entitled to be included on the British Ornithologists’ Union’s definitive list of British bird species.

THE EYES HAVE IT Regardless of their residential status, all owls share a number of special features that adapt them perfectly to their nocturnal (or, strictly speaking, crepuscular) predatory lifestyle.

All owls have large, forward-facing eyes designed to provide stereoscopic vision in low light. They also have extremely flexible necks, allowing them to rotate their heads almost full circle.

Owls’ ears are placed asymmetrically on their heads, which makes it easier for them to pinpoint the location of their prey by registering the minute time difference in the sound signals that reach right and left ears. What’s more, their rounded, satellitedish-like faces help capture sound waves and beam them towards the bird’s ears.

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Specially shaped feathers with serrated edges make owls virtually silent in flight, and most species’ mottled plumage provides excellent camouflage, enabling them to swoop on their targets unseen and unheard. Long, sharp, curved talons and a short, hooked bill help them grip their prey – predominantly mice, shrews, voles and frogs – and despatch them instantly.

For some species of owl, notably barn owls, their soft, noiseless feathers have an unfortunate downside: they aren’t waterproof.

As a consequence of this, barn owls can’t hunt in wet weather. Worse still, they can easily get waterlogged and accidentally drown whilst trying to drink from cattle or horse troughs.

On the Barn Owl Trust website (barnowltrust. org.uk) you can find instructions on how to make a simple mesh float for troughs to prevent this happening.

LISTEN UP Even if you don’t manage to catch a glimpse of your local owls, there’s a good chance you’ll hear them and be able to identify them by their calls. Here are some pointers.

Barn owls don’t hoot. Instead they emit sudden, bloodcurdling shrieks of the sort more often associated with horror films than cosy nights in the British countryside. They also make hissing and snoring sounds in and around their nests.

Tawny owls are more vocal, and they’re the species you’re most likely to hear. Females make a sharp ‘kee-wick’ call, to which males respond with a wavering ‘woo-wh-wh-woo’.

It’s this call-and-response that has entered the popular imagination as ‘twit-twoo’, although as often as not you hear just one side of the conversation without the other.

The little owl’s call is a cross between the outraged yelp of a small dog and a kittenish miaow. Long-eared owls seldom call, but when they do it’s with a series of melodious ‘woo’ sounds or a noise rather like one of those party favours that unroll when you blow into them.

The short-eared owl’s calls, also rare, are a rapid ‘hoo-hoo-hoo’ or a harsh, grating rasp.

You can listen to recordings of all five of our resident owls at rspb.org.uk.

All images ©RSPB except short-eared owl ©Les Foster

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| WINTER 2018 | Dales Life

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Fun and quirky wildlife art by nationally published artist Aaminah Snowdon

• Original paintings • • Limited edition prints • • Greeting cards • Commissions • Use code Winter for £10 off your first print order!

aaminahsnowdon.co.uk 07593 627618 “What’s the weather like up there?”

WINTER Effie Burns

LOCO Glass

Jaqueline Allwood

30 glass artists have been selected for a CGS glass exhibition inspired by the theme ‘Winter’ Exhibition now open until

Friday 18 January

01904 641187 24 | WINTER 2018 | Dales Life

www.pyramidgallery.com

Yoshiko Okada

NOW OPEN IN MASHAM At The Tweed Fox you can discover a fabulous range of lamps, cushions, home accessories, and throws by Abraham Moon. Our unique tweed collections include snoods, hip flasks and candles.

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Dales Life | WINTER 2018 |

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Bright Now

26 | WINTER 2018 | Dales Life

Get your gardening year off to a flying start with these early-flowering gems, says Adam Appleyard Dales Life | WINTER 2018 |

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THREE FOR ALL: TRILLIUMS

ven relatively small flowers can make a huge impression in late winter and early spring.

At a time when shrubs are leafless and borders are bare, plants that are prepared to defy the cold and burst into bloom will bring life and colour to otherwise sombre corners of your garden.

They also provide a valuable source of nectar for bees coaxed out of hibernation on unseasonably warm days.

Snowdrops and aconites are reliable garden favourites, of course. However there are plenty of more colourful – and arguably more attractive – alternatives. Here are a few of my favourites.

OPENING PAGE: LEFT Omphalodes cappadocica 'Starry Eyes'. RIGHT Hepatica x schlyteri.

THIS PAGE: TOP LEFT Trillium grandiflorum Wake robin.

TOP RIGHT Trillium vaseyi.

OPPOSITE Hepatica noblis, evergreen perennial with striped petals.

OVERLEAF LEFT Repotting and dividing a Hepatica.

RIGHT Omphalodes cappadocica 'Cherry Ingram'.

All images ©GAP Photos

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They may be short in stature – most species stand around 40cm high – but trilliums are some of the most striking and distinctive border perennials you can grow.

As the ‘tri-’ part of their name suggests, these unusual plants have their component parts arranged in threes. Their three-petalled flowers come in a variety of colours, including deep maroon, delicate pink, vibrant green, lemon yellow and white. Each one is carried above a whorl of three large, leaf-like bracts.

Like many small flowers that bloom during the colder months, trilliums are woodland plants that pop up to take advantage of the weak winter sunlight streaming down through the leafless branches. When the trees above them burst into leaf they die back, sitting it out until next winter as underground rhizomes.

Their natural habitat gives an indication of the kinds of conditions in which trilliums thrive.

Whilst you don’t need to grow them under trees – any sheltered, shady spot will do – they definitely prefer moist, well-drained, humus-rich soil. Make sure they stay damp during spring, and mulch them every autumn with leaf mould. Other than this, they require very little attention.

Trilliums are fairly slow to grow, but they will eventually form clumps if they like the conditions they find themselves in. You can raise them from seed but you might have to wait five or more years for them to flower, so buying mature plants from a nursery is the best way to kick-start a collection. Once plants are established you can lift and divide trillium rhizomes when the leaves die back in late spring.

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TINY BUT TERRIFIC: HEPATICAS Hepaticas, like trilliums, are woodland plants. But whereas trilliums have a bold, geometrical look, hepaticas are pert and delicate. Each plant sends up exquisitely delicate, six-petalled blooms on fine, wiry stems. Purple-blues and whites are the commonest colour variants, but hepaticas are also available in a variety of shades of pink, from subtle to shocking.

Unlike trilliums, hepaticas keep their leaves all year round. These are three-lobed and often attractively marbled. If you want to enjoy them, though, your hepaticas need to be right at the front of your borders – they are diminutive plants that rarely exceed 10cm in height. That said, each plant can produce dozens of vibrant blooms, and hepaticas en masse are a sight to behold.

Hepaticas require much the same conditions as trilliums, and much the same care regime: watering during the growing season, and top dressing with leaf mould in autumn. Like trilliums they are slow to grow from seed and slow to take hold, but once clumps have bulked up you can divide them and spread your hepaticas more widely.

The hepatica species most frequently grown in the UK are Hepatica nobilis and Hepatica transsilvanica. Nobilis is slightly smaller, and most cultivars have purple or pinkish flowers, whereas the larger transsilvanica tends to have lavender blue or white flowers. Unless you’re an alpine garden enthusiast it’s probably best to avoid Hepatica japonica, which requires a good deal of cosseting to see it safely through the dank, cold British winter.

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OODLES OF OOMPH: OMPHALODES Plenty of plants have violet-blue flowers, but perfect sky blue blooms are few and far between.

Omphalodes is to be treasured as one of the rare exceptions – and all the more so because it comes into bloom so early in the year.

Omphalodes cappadocica ‘Cherry Ingram’ (named in honour of plantsman Collingwood Ingram, an authority on Japanese flowering cherries) is the most widely grown cultivar in the genus, and for good reason. Given the right conditions, its sprays of five-lobed, bright blue flowers will cheer up your borders for a surprisingly long chunk of the gardening year. This last year mine was in flower on and off for nearly six months.

For a slightly brighter, brasher look you might like to consider Omphalodes cappadocica ‘Starry Eyes’, whose petals are white with a vivid blue stripe down the middle. Or for a creeping, mat-forming version of the plant you could plant Omphalodes verna, a closely related species. The downside of verna is that will shed its leaves, unike cappadocica which stays green all year round.

Omphalodes appreciates humus-rich, moist soil in partial shade. It’s a low growing and not especially vigorous plant that can easily be shaded out by more boisterous late-season plants, so an important part of your care regime should be making sure it doesn’t get bullied by its neighbours.

Divide clumps in spring to increase your stock.

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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.

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| WINTER 2018 | Dales Life

Festive season hyacinths Pots of forced hyacinth bulbs are a great way to bring colour to your home during the winter months, and their dense, heady scent is an added bonus. They’re great value too, because once they’ve finished flowering you can plant them out in your garden and enjoy them for years to come. Cut back the flower stalks but not the leaves. Plant the bulbs 10–15cm deep in a well-drained, sunny spot.

Feed every ten days or so until the foliage dies back and they will flower again the following spring – and even more strongly the year after. Get your hyacinth bulbs from Ravensworth Nurseries, near Richmond, ravensworthnurseries.com

CLASSY GRASSES The foliage and flower heads of ornamental grasses like Stipa, Festuca, Miscanthus and Hakonechloa may die off in autumn, but they can nonetheless still provide plenty of visual interest all winter long. Their leaves often take on rich red, orange or yellow hues, and can look absolutely stunning when frosted and backlit by morning or evening sunshine. So let them stand until early spring, at which time you should cut them right down to the ground to make way for next year’s shoots.

The nest best thing If you want to encourage birds to nest in your garden but don’t like the look of traditional nesting boxes, then how about this bold, eyecatching and thoroughly modern ‘Lodge’ bird box from the RSPB? It’s available in two styles – an open-fronted version that’s perfect for robins, wrens or wagtails, and a model with a 32mm entrance hole that will appeal to blue tits, great tits and sparrows. Buy online at the RSPB Shop, shopping.rspb.org.uk

GOBUYTHEBOOK Winter’s a good time to plan what you’ll be doing in the garden in the coming year, and you won’t find a better month-by-month guide than the latest edition of the RHS’s invaluable Gardening Through the Year (Ian Spence, DK, RRP £20). With plenty of illustrations, step-by-step guides, handy ‘to do’ lists and an appendix detailing over 300 popular garden plants, it’s a go-to reference book for gardeners of any level, from newcomers to old hands.

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SIZZLING STEMS Most shrubs look sad and lifeless once their leaves have fallen, but there are a few whose vibrant winter stems make their summer foliage look positively dull. Chief amongst these are the dogwoods.

Cornus alba ‘Sibirica’ has stunning maroon stems. Cornus sericea ‘Flaviramea’ and Cornus sericea ‘Bud’s yellow’ have startlingly yellow-green ones. And perhaps the most spectacular of all is Cornus sanguinea ‘Midwinter Fire’, whose stems shade from yellow through orange into scarlet. You can find a selection of Cornus species at Braithwaite's, Leeming Bar, braithwaitesnursery.co.uk Once your plants are established, prune them right back to near ground level every spring.

They’re vigorous plants, and will quickly reward you with colourful new growth.

Topical Tip: Open up your greenhouse or cold frame on mild winter days – the airflow will discourage moulds and mildews and help keep your plants in tip-top condition

Rhubarb rhubarb

If you don’t grow your own rhubarb, you’re missing out on a culinary treat. It’s easy enough – rhubarb is a super-hardy plant that grows enthusiastically in any well-drained sunny or partshaded spot. Now is a good time to plant rhubarb crowns, but don’t harvest the stalks this coming spring; give your rhubarb a full year to get settled in. If you already grow rhubarb, cover it with an upturned bucket or pot in late winter to produce blanched, tender stems.

34 | WINTER 2018 | Dales Life

SAW POINT Most garden trees and shrubs are best pruned in winter whilst they are dormant. For thicker branches, secateurs and loppers simply won’t do. A proper pruning saw – one with teeth designed specifically to cut green wood – is an absolute must. This RHSendorsed pruning saw from Burgon & Ball has a tough high-carbon steel blade that folds away neatly into its own handle, meaning it can be carried safely in a pocket or trug. Available online from burgonandball.com

prickly customers

Hedgehog numbers have plummeted in recent years, and this delightful little animal definitely needs a helping hand.

If you want to encourage hedgehogs to move into your garden, this hedgehog house from the RSPB Shop (shopping. rspb.org.uk) will provide them with the warm, waterproof living quarters they need. Just put it in a quiet corner and cover it with leaves or brushwood.

Hopefully spiky new tenants will soon move in, and repay your kindness by gobbling up slugs and snails.

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

T r a d i t i o n a l l y ma d e i n Yo r k shi re LEYBURN 01969 623020

H A R R O G AT E 0 1 4 2 3 8 4 7 6 6 2

e: info@bikerbespokejoinery.co.uk

YORK 01904 819948

www.bikerbespokejoinery.co.uk

Dales Life | WINTER 2018 |

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BESPOKE KITCHENS AND CABINET MAKERS

Lovingly hand-crafted in the heart of the Dales, our bespoke kitchens, cabinetwork and furniture are created using only the finest woods and finishes.

Our highly skilled craftsmen have decades of experience behind them, and a keen eye for even the smallest details. Call now to find out how we can make your dream kitchen a reality.

www.dixonandcowton.co.uk | info@dixonandcowton.co.uk 01609 258572 | 07738 281384 | 07774 064970 The Workshop, Bedale Road, Aiskew DL8 1DD 36 | WINTER 2018 | Dales Life

PURPLE SPROUTING BROCCOLI Choose carefully and you can have plants ready to harvest at virtually any time of year. During March and April, sow seed into small pots and germinate in a greenhouse or on a sunny windowsill. Pot seedlings up when they are large enough to handle, and harden them off by taking them outside whenever the weather is halfway decent.

Plant your young plants out when they are 10cm high, spacing them 50cm apart. Before doing so, enrich your plot by digging in homemade compost or well-rotted manure. You can also sow seeds direct in May, once the soil has warmed up.

STAKE HOLDER

THERE AREN’T MANY vegetables that you can harvest in the depths of winter, but purple sprouting broccoli is one of our toughest garden crops, seemingly immune to even the harshest weather.

It’s delicious too, with a refined taste and texture that put it up alongside asparagus as a gourmet vegetable treat. It’s packed with vitamins C and K, and also contains decent amounts of B vitamins and manganese.

SOW AND SOW You can start sowing purple sprouting broccoli from March onwards, and continue through to the end of June. There are several different varieties, some early to crop and some late.

TOP TIP Purple sprouting broccoli doesn’t need much cooking.

Briefly simmer or steam, or eat tender shoots raw with a dip.

Keep the soil around your broccoli plants well firmed, as they have a tendency to rock in the wind. If you’re growing them in an exposed site you’ll probably need to stake them later in the season.

Water regularly, especially during hot, dry periods.

With broccoli you’re eating a mass of flower buds, so let them swell up nicely and try to crop them just before they actually open. Cut the central spear of each flowerhead first; this will encourage the side shoots to bulk up.

Birds and cabbage white caterpillars can be a problem, so consider netting your plants to keep them out. Alternatively, spook feathered visitors with foil strips or something similar, and inspect the undersides of leaves regularly with a view to removing any butterfly eggs.

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Purple Sprouting Broccoli and Wensleydale Blue Cheese Soup INGREDIENTS SERVES 8 3–4 tbsp light olive oil 6 shallots, finely chopped 3 medium potatoes, peeled and diced 3 celery sticks, roughly sliced 1.5 litres chicken or vegetable stock fresh bay leaf 1kg purple sprouting broccoli 400g Wensleydale blue cheese, crumbled 200ml double cream sea salt, black pepper croutons (optional)

WARM THE OLIVE OIL in a large saucepan. Add the chopped shallots and fry them gently for a few minutes until soft and translucent.

Add the potato and celery to the pan. Stir well and fry gently for a further two minutes Add the stock and bay leaf. Bring to the boil, then simmer for 15–20 minutes until the potato is just tender.

Add the broccoli and continue to cook for a further 3–5 minutes, until the stalks are just tender. Remove the bay leaf.

Liquidise your soup in a blender until smooth. Return soup to the pan to keep warm. Set aside one quarter of the crumbled Wensleydale Blue cheese and stir the remaining three quarters into the hot soup.

Stir in 150ml of the double cream. Season to taste with salt and black pepper. Ensure soup is hot, then ladle it into bowls and garnish with a swirl of cream and the remaining Wensleydale Blue cheese. Optionally, sprinkle with croutons for added crunch.

38 | WINTER 2018 | Dales Life

WENSLEYDALE BLUE CHEESE 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 recipes – visit wensleydale.co.uk

IN ASSOCIATION WITH THE WENSLEYDALE CREAMERY

DESIGNERS & MAKERS OF BEAUTIFUL KITCHENS & FURNITURE SINCE 1973

Treske Danby Kitchen

Bespoke hardwood kitchens and furniture, handcrafted in Yorkshire. www.treskekitchens.co.uk www.treske.co.uk Visit our showrooms, open Monday-Saturday 10am-5pm Station Works, Thirsk, North Yorkshire YO7 4LX 01845 522770 Dales Life | WINTER 2018 |

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BLACK SHEEP B RE W E R Y Born from the pioneering spirit of Paul Theakston who, in 1992, followed his heart and dared to start a new brewery.

B A A . ..R | K I TC HE N | TOU R S | SH OP SHOP ONLINE AT: BlackSheepBrewery.co.uk

GET IN TOUCH:

01765 680101

visitor.centre@blacksheep.co.uk

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

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 www.sandpiperinn.co.uk

FOR RESERVATIONS TELEPHONE 01969 622206 40 | WINTER 2018 | Dales Life

THE BRUCE ARMS R E S TA U R A N T

PUB

ROOMS

STEAKS, SEAFOOD & FINE DINING An 18th Century Coaching Inn with real character Some of the finest food in Yorkshire Comfortable en-suite bedrooms Cosy fires for chilly days LIGHT LUNCHES, SANDWICHES, BAR NIBBLES PRIVATE DINING ROOM for up to 30 diners

FIZZY FRIDAYS Every Friday, posh nibbles with every bottle of Prosecco or Champagne

OPEN FOR DINING ON SUNDAY EVENINGS

Book now for our fabulous Christmas Menu Check out the website for details

Open Wednesday - Sunday evening, Thursday - Sunday lunch 2 MAIN STREET, WEST TANFIELD, HG4 5JJ 01677 470325 www.thebrucearms.com

RELAXED DINING IN THE YORKSHIRE DALES Situated in the picturesque market town of Leyburn, Thirteen offers good, honest food using the very best of locally sourced produce, together with a selection of superb wines.

A great place to meet friends and family for a lazy lunch or a relaxed dinner.

Telephone: 01969 622951 Email: table@thirteenatleyburn.co.uk www.thirteenatleyburn.co.uk 13 Railway Street, Leyburn DL8 5BB

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STEP IN FROM THE COLD Enjoy festive country house surroundings in the heart of the Yorkshire Dales with seasonal menus, crafty workshops, entertaining events and superb special offers!

Cosy Country House stays, in the Yorkshire Dales — for less!

24 — 26 12 18

COUNTRY HOUSE CHRISTMAS seasonal feasts and festivities 31 12 18

NEW YEAR PARTY! live music - dancing - midnight fizz 25 2 19

BURNS’ NIGHT four-course feast - ceilidh - poetry

DALES LIFE SPECIAL OFFER

£99

DOUBLES ROOM & BOTTLE OF WINE WHEN DINING*

*SUN-THURS, EXPIRES 03/19 T&Cs APPLY QUOTE ‘DALES LIFE’ ON BOOKING. DIRECT ONLY

CALL 01969 667255 www.SIMONSTONEHALL.com FOLLOW US FOR NEWS, OFFERS & EVENTS

@SIMONSTONEHALL

Winter at the Burgoyne

A luxury Georgian Country House hotel nestling in the heart of the beautiful Swaledale Valley STAY WITH US Our charming hotel has 11 beautiful traditional bedrooms with breathtaking views of the Yorkshire Dales.

Our 1783 Bar and Restaurant offers some of the finest food and drink in the Dales.

JOIN US FOR A TRADITIONAL CHRISTMAS AND NEW YEAR Superb festive food, fine wines in a relaxing county house party setting.

We offer 2/3 night Christmas packages, and 2 night New Year packages. Festive menus available throughout December.

SAVE UP TO 40% ON ROOMS THIS WINTER (Nov-March/excluding Christmas & New Year) We are a dog-friendly hotel. Please visit our website for further information.

42 | WINTER 2018 | Dales Life

On The Green, Reeth, Richmond, Swaledale, North Yorkshire DL11 6SN Tel: 01748 884 292 Email: enquiries@theburgoyne.co.uk

CHRISTMAS AT THE WHITE BEAR MASHAM, N O R T H YO R K S H I R E The White Bear is a five-star inn situated in the pretty market town of Masham, in the foothills of the Yorkshire Dales.

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

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

01765 689 319 THEWHITEBEARHOTEL.CO.UK

Situated in the peaceful village of Harome, The Pheasant is the perfect base for exploring the beauty of the North Yorkshire countryside, moors and coastline.

BAR ✴ RESTAURANT ✴ ROOMS ✴ WEDDINGS ✴ PRIVATE PARTIES ✴ CORPORATE & SPECIAL EVENTS

Owners Jacquie Pern and Chef Patron Peter Neville head up a team who are on hand to provide every guest with an exceptional stay and dining experience. Come and see for yourself why we were awarded Yorkshire Life’s “Outstanding Customer Service Award 2018” and why not treat yourself to an overnight stay in one of our 16 beautifully appointed bedrooms?

Mill Street, Harome, Helmsley YO62 5JG ✴ 01439 771241 reservations@thepheasanthotel.com ✴ www.thepheasanthotel.com Dales Life | WINTER 2018 |

43

the discerning

Claudia Blake visits the 1783 Bar & Restaurant at The Burgoyne in Reeth 44 | WINTER 2018 | Dales Life

he dining facilities at The Burgoyne in Reeth have had a makeover. And they’ve been christened with a brand new name to celebrate the revamp: the 1783 Bar and Restaurant.

Unless it’s Chef ’s PIN number, I assume 1783 is when The Burgoyne, originally called Hill House, was built. Since then it has been substantially extended, and nowadays dominates the top end of the village green with the widest frontage of any building in Reeth. By day there are splendid views across the village to Swaledale’s lush green fellsides.

1783 was one of history’s less busy years.

The American War of Independence finally petered out; in France the Montgolfier brothers exhibited their new-fangled hot-air balloon.

Other than that, it was business as usual. Like the year after which it is named, the décor of the 1783 Restaurant is quiet and relatively incidentfree: muted grey walls, a single potted plant, and the bare minimum of artwork. Make no mistake, though, this is a good thing. Designer clutter or masses of cutesy local paintings would ruin the tranquil mood of this harmonious room.

CRACKING SNACK The walls may have been sparse, but there was no shortage of artistry on show in the dishes coming out of the kitchen, starting with ‘Chef ’s Snack’, a bijou little salmon-based amuse bouche perched on a gnarled stone. If this is what Chef snacks on when he’s peckish, he’s a lucky man. Beats a Greggs’ pasty hands down.

The night’s eating began in earnest with the arrival of two impeccably plated starters: grouse and smoked trout. The grouse – from the local moors, naturally – was seasoned and cooked with awesome precision. Melting and juicy, it sat on a cosy cushion of succulent choucroutestyle Savoy cabbage. I would have liked a spoonful more of the juniper jus that came with it, but other than that it was simply perfect.

Our other starter, the smoked trout, depended more on a fine balance of flavours and textures than on cooking per se, and here too the kitchen staff excelled themselves. I wouldn’t necessarily have thought of pairing smoked trout with goat’s curd, but the combination – helped along by pickled kohlrabi, caviar, salmon roe and micro-greens – was light, bright and refreshing.

Time to move on to our mains: roast rump of lamb, and pan-fried mallard. And in both cases, as with the grouse, the meat was clearly cooked by someone with sky-high standards and a perfect sense of timing.

The lamb came with a super-smooth swede purée and a generous pile of chanterelle mushrooms, with slivers of charred baby gem lettuce adding crunch and a hint of bitterness.

The menu advised us that the accompanying scribble of sauce was a Laphroaig jus, though without the tip-off I doubt I would have twigged that it contained whisky, let alone a specific Islay malt. What the jus did, though, was pull the whole dish together into an enticing, harmonious, cosy plateful.

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WHAT TO EXPECT

MAKE A DAY OF IT

Stylishly presented high-end food, cooked with flair and an eye for detail.

Reeth is the starting point for a variety of classic Swaledale walks, ranging from riverside saunters to stiff hikes up Fremington Edge or Calver Hill.

AMBIENCE Elegantly unfussy country house hotel in a charming Dales village.

SERVICE Thoroughly professional, with just the right mix of warmth and efficiency.

THE BOTTOM LINE Three courses cost us £41 per head, and worth every penny.

DOWN THE HATCH Suggested wine pairings range from £5 to £7 for a 125ml glass.

OTHER OPTIONS The 1783 also serves bar lunches and Sunday lunches.

MAGNIFICENT MOUSSE I felt the same way about the cardamom jus that came with the mallard: the cardamom didn’t exactly shout, but it was doing a good job backstage, gently encouraging the rest of the cast to fine-tune their performance. These other elements of the dish included a silken celeriac purée and some finely textured truffle mash.

Possibly a touch too much truffle oil here; truffle is an imposing flavour, and a little goes a long way. But this is a minor quibble. Both our mains get an unambiguous and extremely enthusiastic thumbs-up.

Having been bowled over by the starters and mains, we were confident that the 1783’s desserts wouldn’t let us down. Our confidence was well placed. A petite but muscular dark chocolate mousse, topped with a dainty poached pear, ticked all the boxes, flavour- and texturewise. It came with sherry soaked prunes, so that’s the ‘digestive health’ box ticked off too.

Our other dessert was a neat pink slice of damson parfait topped with a vibrant maroon sphere of bramble sorbet. Damson is one of my favourite fruits, and this particular parfait was about the most damsony thing imaginable, short of being an actual damson.

Absolutely damson-tastic.

46 | WINTER 2018 | Dales Life

Well, what a splendid evening! As for drinks, the menu suggests a different wine, available by the glass, for each of the starters and mains listed – an Australian Shiraz with the lamb, a French Cabernet Sauvignon with the duck and so on. We decided to follow these recommendations, and agreed that whoever made the matches did a jolly decent job of it.

At £34 a head for starter and mains, with desserts, wines and coffees to pay on top of that, eating at The Burgoyne isn’t a budget option. In terms of the level of food and service that you get, though, it’s good value for money.

The gentry who took up residence in Hill House in 1783 would undoubtedly have been wealthy folk, but I can’t believe they ate half as luxuriously as you can at The Burgoyne today.

1783 may not be a memorable year, but it’s a very memorable restaurant.

For further information about 1783 Bar & Restaurant visit 1783restaurant.co.uk or call 01748 884292.

REFRESH, REVIVE, RELAX - LUXURY FURNISHINGS

www.barkers.co.uk 01609 776667 | Yafforth Road, Northallerton, North Yorkshire DL7 8UB Open Monday to Saturday 9am-5.30pm, Sunday 12-4pm

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The UK’s finest reconditioned AGAs, range cookers and wood-burning stoves.

Reconditioned AGA cookers Esse and Britannia range cookers Wood-burning stoves • AGA Electrikit conversions Part exchanges welcome t. 01748 811030 w. johnwraycountrystoves.co.uk Swale Lodge, Scorton Road, Brompton-on-Swale, North Yorkshire, DL10 7EQ

Christmas Celebrations 30% off Christmas Gift Vouchers online & direct Bespoke Christmas Parties from £19.50 pp Festive Afternoon Tea from £19.50 pp Private Dining in the Champagne Cellar from £60 pp Hotel Take Over from £170 pp Dinner, Bed & Breakfast Or join us on the 1st & 2nd of December for Festive Afternoon Tea served around the fire pit in the Tipi, two days only!

Bainbridge • North Yorkshire • DL8 3EE • 01969 652060 enquiries@yorebridgehouse.co.uk • www.yorebridgehouse.co.uk 48 | WINTER 2018 | Dales Life

A CUT ABOVE

Still Life Artisan gin is all the rage at the moment, and if you’re a fan you certainly won’t want to miss out on Corks & Cases’ amazing ‘Spirit of Masham’ Gin Experience. Not only do you get to tour the distillery and sample some super-special cocktails but you’ll work hands-on with an individual copper alembic still to create your very own unique, personalised gin.

Flavour combinations, balance, smoothness… the choice is all yours! To find out more and book your place visit corksandcases.com/gin-experience. While you’re there you can also buy Gin Experience gift vouchers – the perfect treat for spirit-loving friends and family.

Christmas is the time to treat friends and family to the very best food you can lay your hands on. And beef certainly doesn’t come much finer than Mainsgill Farm Shop’s home-reared, grass-fed beef. Slowly matured and expertly butchered, all Mainsgill’s meats are produced from traditionally reared animals that graze the rolling pastures of Holmedale. The payoff for all the extra care and attention invested is, of course, tender, tastier meat. Shop online at mainsgillfarm. co.uk or head west along the A66 from Scotch Corner to discuss your requirements with their friendly, informative staff.

something to relish

Most festive roasts get reincarnated as cold meat platters on Boxing Day, and nothing gives cold meat more of a lift than a dollop of delicious chutney or piquant mustard. With this in mind, the Black Sheep Brewery has put together a gift box of four delicious ale-laced preserves – an ideal stocking filler for foodies. As well as jars of Black Sheep Ale Chutney, Riggwelter Mustard and Riggwelter Pickle, it includes a jar of Mash Tun Marmalade to brighten up the lucky recipient’s breakfast. Buy online at blacksheepbrewery.com or at the brewery’s Sheepy Shop.

Orange Order

The season for Seville oranges is a brief one. They go on sale around the end of December, and vanish a few short weeks later. So if you fancy making your own marmalade, make a note in your diary to snap them up while you can. Other oranges simply don’t have the bitter edge that cuts through the sweetness of preserving sugar and makes Seville marmalade so moreish. If you don’t want to start making marmalade right away, they’ll keep for a fortnight in the fridge and several months in the freezer.

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BUBBLY BARGAIN The festive season is the perfect time to break out the bubbly, and it doesn’t have to break the bank. It’s often independent local wine merchants that offer the very best deals, and Campbells of Leyburn (campbellsofleyburn.co.uk) have plenty of cracking ones amongst the 1,500 wines on their shelves. They include this splendid Henriot champagne, currently on offer at an equally splendid discount: £47.49 down to £27.99. With its carefully judged balance of pinot noir and chardonnay it makes a fabulous, and very affordable, aperitif champagne. Grab some now while stocks last!

TOP TURKEYS

Hardy evergreen herbs like thyme and rosemary can be harvested all winter, but cover plants with fleece or a cloche during cold snaps to keep their greenery in prime condition

If you’re opting for turkey this Christmas it’s worth pushing the boat out and getting something really special. Raising birds on a diet of fresh herbs not only keeps them super-healthy but enhances the natural flavour of their meat, giving it a depth and subtlety that needs to be tasted to be believed. There’s only one producer in the country raising their flocks in this unique way, and it’s here in North Yorkshire, naturally.

Tempted? Campbell’s of Leyburn (campbellsofleyburn.co.uk) sell these delicious herb-fed fowl; you can contact their butchery department on 01969 625600.

Cheers

good pud If you enjoy a good glass of bubbly, you’ll love the recently opened Laurent-Perrier Grand Siècle Tasting Room at Yorebridge House, the award-winning boutique hotel near Bainbridge. With its flagstone floors, bespoke granite tasting table, sparkling chandeliers and walls lined with hundreds of bottles of selected wines, champagnes and ports from around the world, it’s the perfect place for that extraspecial celebration for up to ten people. The Tasting Room’s specially designed menus include carefully chosen champagne pairings for each course. For more information visit yorebridgehouse.co.uk or call 01969 652060.

50 | WINTER 2018 | Dales Life

It’s always nice when someone who knows what they’re doing puts a clever twist on a classic recipe, and that’s just what Bettys have done with their Champagne Christmas pudding. It’s just as luscious and indulgent as the famous tearoom’s traditional pud, but it has a brighter, breezier feel about it thanks to the addition of cranberries, apricots, Moët Champagne and Marc de Champagne. Just for the record, it’s vegetarian-friendly too. Find out more and order online at bettys.co.uk

Christmas

Bird roasts, poultry & game Cooked hams & smoked salmon

Local, British & continental cheeses

Traditionally home reared turkeys, beef, lamb & pork straight from our farm.

Pies, quiches, desserts, fruit cakes & Christmas Puds

Handcrafted Hampers

Bespoke & Corporate

Gammon joints, bacon, sausages & all the trimmings

Unique Quality Festive Foods,â&#x20AC;¨ Wines & Spirits

Christmas Decorations, Gifts,â&#x20AC;¨ & Clothing

Christmas Shop now open 01325 718860

www.mainsgillfarm.co.uk

DL11 7PN

Christmas Food Orders now being taken

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Discover all the great tastes for the Festive Season at Campbell’s of Leyburn Your family run Fine Food and Wine Emporium

68 - 2018 18

RY YEAR S AN RSA NIVE

Celebrating 150 years of serving the Dales

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 even the most jaded taste buds • European artisan cheeses alongside classics from around the world

• A treasure trove of deliciously innovative products from small firms • 1,000 of the world’s wines including several exclusive to us - in our celebrated 1st floor wine department • More than 500 different spirits feature 150 malt whiskies and 100 craft gins - including a product

subtly flavoured with local honey and lavender water commissioned by us to commemorate our 150th year in business • Hampers and gift vouchers offer simply splendid – and splendidly 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 a lot more!

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| WINTER 2018 | Dales Life

Best Independent Rural Retailer

Experience the ‘Magic of the Morritt’ ACCOM MODATION • WEDDING • SPA • DICKENS B AR AND BISTRO GILROYS AWARD WINNING DINING RO OM BURNS HOLIDAY COTTAGE • AFTERNO ON TEA • CONFERENCES PRIME LO CATION OFF THE A6 6 • ALL WELCOME The Morritt Hotel and Garage Spa, Greta Bridge, Barnard Castle DL12 9SE 01833 627232 www.themorritt.co.uk relax@themorritt.co.uk

M A K E A D AY O F I T…

…at Thorpe Farm!

With its brand new café-restaurant, farm shop, country park, wetland nature reserve, animal rescue centre and reclamation barn, Thorpe Farm Centre makes a perfect day out for the whole family.

T H O R P E FA R M C E N T R E Greta Bridge, North Yorkshire DL12 9TY • 01833 627242 • www.thorpefarm.co.uk Dales Life | WINTER 2018 |

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the best of

BRITISH

Impress your guests with these show-stopping dishes from some of Britain's top chefs 54 | WINTER 2018 | Dales Life

These mini savoury cheesecakes are the perfect way to kick off a dinner party, combining creamy goat’s cheese with tangy red onions and a puff pastry base. This recipe makes more jam than you’ll need, but it keeps well in the fridge for a few weeks.

GOAT’S CHEESECAKE WITH RED ONION JAM SIMON HULSTONE EQUIPMENT Food processor, 25cm x 18cm x 5cm mould, muslin cloth

COURSE CANAPÉ SERVES 12 DIFFICULTY EASY TIME 2 HOURS, PLUS SETTING TIME To begin, make the red onion jam. Place a little oil in a large

RED ONION JAM

pan and cook the finely sliced onion and garlic with the salt

Vegetable oil

until they have released their juices and are soft. Wrap the

400g of red onion, finely sliced

cloves, juniper berries and thyme leaves in a muslin cloth then

1 garlic clove, minced

add to the pan with the balsamic vinegar and redcurrant jelly.

4g of salt

Allow to simmer for 30 minutes, then remove the muslin cloth

2 cloves

bundle and chill the contents of the pan in the fridge until

2 juniper berries

needed. It should resemble a jam.

3 sprigs of thyme

Preheat the oven to 175°C/fan 155°C/gas 4. To make the base,

50ml of balsamic vinegar

roll out the puff pastry until 5mm thick then place on a tray

350g of redcurrant jelly

and into the oven for 10–15 minutes, or until golden brown.

CHEESECAKE BASE

Leave to cool, then blitz the puff pastry, butter and salt

120g of puff pastry

together in a food processor and stir in the seeds. Line a flat

120g of unsalted butter, melted

baking tray with greaseproof paper and roll the pastry out until

20g of sesame seeds

5mm thick. Place the mould on top, pressing firmly to cut out

Salt

the pastry, and leave to set in the fridge for at least 1 hour with

GOAT’S CHEESECAKE FILLING

the mould in place.

To make the topping, beat the cheeses together until smooth.

250g of soft goat’s cheese, preferably Bosworth Ash Log

Place the cream in a small pan, bring to the boil and set aside.

100g of cream cheese

excess water and whisk through the warm cream to dissolve.

150ml of double cream

Whisk this with the cheese until well-combined and smooth.

1 gelatine leaf

Pour the cheese mixture over the pre-set base and allow to set

TO PLATE

in the fridge until firm – this should take about 2–3 hours.

1 handful of micro cress

Soak the gelatine in cold water for 4 minutes, squeeze out any

Using a sharp knife, portion the cheesecakes into squares or shapes of your choice. Top each individual cheesecake with the red onion jam, add a few leaves of micro cress and serve.

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A combination that only the most accomplished chef could come up with

56 | WINTER 2018 | Dales Life

Peaches, scallops, plenty of fresh herbs and strained buttermilk is a combination that only the most accomplished chef could come up with. The flavours come together wonderfully to create a thought-provoking, colourful and very tasty starter that can be cooked in minutes.

SCALLOPS, GREEN CHILLI & CORIANDER SALSA, PEACH & BUTTERMILK MARCUS WAREING EQUIPMENT Food processor (or hand blender), muslin cloth

COURSE STARTER SERVES 4 DIFFICULTY EASY TIME 15 MINUTES, PLUS 6 HOURS STRAINING TIME Place the buttermilk in a sieve lined with a piece of muslin

SCALLOPS, PEACH AND BUTTERMILK

cloth, set over a bowl and place in the fridge for 6 hours to

120ml of buttermilk

food processor (or using a hand blender) until smooth. Whisk

1 tbsp of vegetable oil, plus extra for brushing 12 medium scallops, roe removed 1 ripe peach, halved and sliced into 3mm slices Salt

strain. To make the salsa, blend all the ingredients together in a over ice until chilled to keep the salsa a bright green colour.

Season to taste.

When ready to serve, scrape the strained buttermilk out of the muslin cloth and into a bowl. Whisk until lightly whipped then set aside in the fridge. To cook the scallops, heat the vegetable

Freshly ground black pepper

oil in a large frying pan. Place the scallops in a single layer on a

GREEN CHILLI AND CORIANDER SALSA

pan is almost smoking, add the scallops, one after another, in a

1 lime, juiced and zested 1 garlic clove, finely grated 1 green chilli, deseeded and roughly chopped

tray, brush with a little extra oil and season. When the oil in the clockwise direction. Once you have put the last scallop in the pan, start turning the first scallop over, then continue turning them over in the same clockwise direction. Brown well then remove from the pan.

2 tbsp of rice wine vinegar

To serve, add some salsa to each plate and arrange the

1 tbsp of coriander leaves, chopped

scallops on top. Add the peach slices, place a spoonful of the buttermilk on the slices and garnish with coriander cress.

1 tbsp of mint leaves, chopped 1 tbsp of dill, chopped 6 large basil leaves 60ml of olive oil Salt Freshly ground black pepper

TO GARNISH Coriander cress

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Flattening (or ‘spatchcocking’) chicken allows you to cook it much faster, which keeps the meat moist, and the combination of rosemary, garlic and pomegranate molasses infuses the bird with bags of flavour. Serve with seasonal vegetables for a fantastic Sunday roast.

FLATTENED CHICKEN

WITH LEMON, GARLIC, ROSEMARY & POMEGRANATE MOLASSES PAUL HEATHCOTE EQUIPMENT Poultry shears or strong scissors.

FLATTENED CHICKEN 1 corn-fed chicken, weighing approximately 1.5kg

COURSE MAIN SERVES 4 TIME 1 HOUR 30 MINUTES

DIFFICULTY EASY

Preheat the oven to 200°C/fan 180°C/gas 6, preferably using top-down heat if possible. Remove the backbone from the chicken with a pair of poultry shears or very strong scissors.

3 garlic cloves, peeled

Place the bird on a chopping board with the breasts facing

1 sprig of rosemary

up and press down to flatten (you can ask your butcher to do

1 lemon, cut into quarters

this for you). Place inside a deep roasting tray and use a sharp

Olive oil

knife to make 3 large slashes in each leg, deep into the flesh.

2 tsp of pomegranate molasses

Make 2 smaller slashes to the thicker parts of each breast.

Salt

Slice each clove of garlic into long diagonal pieces and push

Freshly ground black pepper

into the slashes in the legs and breasts. Repeat this process with the rosemary leaves and squeeze over the lemon juice.

Place the squeezed lemon in the base of the roasting tray.

Season with salt and pepper and turn the chicken over so the underside is facing upwards. Drizzle over a little olive oil, add about 500ml of water to the tray and place in the middle shelf of the oven. Cook for about 35–40 minutes before turning over and adding a little more water to the tray, if necessary.

Baste the chicken by spooning over the juices before cooking for a further 10 minutes. Baste again, then drizzle over the pomegranate molasses and return to the oven for another 10 minutes – the chicken should be cooked through and juicy.

Allow to rest in the tray for 5 minutes before carving and serving with the pan juices.

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There are dozens of ways to make chocolate cake, but this has to be one of the finest examples in existence

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There are dozens of ways to make chocolate cake, but this has to be one of the finest examples in existence. A biscuit base lays the foundations for layers of light cake and rich ganache, with some fresh raspberries on the side providing tartness.

CHOCOLATE TORTE SHAUN HILL

EQUIPMENT Blender, 22cm spring-form cake tin

COURSE DESSERT SERVES 12 DIFFICULTY MEDIUM TIME 1 HOUR 30 MINUTES Preheat the oven to 160°C/fan 140°C/gas 3 and line the cake

CHOCOLATE TORTE

tin with greaseproof paper. To make the biscuit base, blitz the

225g of 70% dark chocolate, broken into pieces

biscuits and cocoa powder to a fine crumb in a blender. Pour

160g of ground almonds

into the cake tin and spread out to create an even layer.

140g of dried white breadcrumbs 225g of unsalted butter 340g of caster sugar 6 eggs 1 drop of vanilla essence

in the butter and pulse until fully combined. Spoon the mixture To make the torte, melt the chocolate in a bain-marie then add the ground almonds and breadcrumbs, mixing well to combine.

Cream the butter and sugar until light and fluffy in a separate bowl then beat in the eggs 1 at a time, followed by the vanilla.

Add the chocolate mixture to the butter and eggs and mix

BISCUIT BASE

until smooth and incorporated. Pour the mixture into the cake

175g of digestive biscuits

tin and bake in the oven for 55 minutes, until set and cooked

1 tbsp of cocoa powder

through. Allow to cool.

85g of butter, melted

For the chocolate ganache, place the chocolate in a large bowl.

CHOCOLATE GANACHE

Bring the cream and icing sugar to the boil in a saucepan then

110g of 70% dark chocolate, broken into pieces

pour over the chocolate, stirring until the chocolate has melted

225ml of double cream

Spread the ganache over the cooled chocolate torte, using a

125g of icing sugar

hot palette knife to ensure it is distributed evenly. Once the

TO SERVE

ganache has set, slice the torte and serve with raspberries

1 punnet of raspberries

and cream.

and the mixture is smooth. Set aside to cool.

Extra thick double cream

Recipes and photographs taken from Great British Chefs: 120 Recipes from Britain's Best Chefs, £25. Available to buy from Amazon.

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talking turkey

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TV chef Gizzi Erskine lets Dales Life readers into the secret of her sensational seasonal roast â&#x20AC;&#x201C; and shares her tips for perfect accompanying veg and a yummy Yuletide chocolate and chestnut log Dales Life | WINTER 2018 |

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S P I C E D D R Y- B R I N E D T U R K E Y Dry brining acts similarly to a marinade and brings out all the flavours in the meat. Just remember to start well in advance.

SERVES 8–10, WITH LEFTOVERS PREPARATION TIME: 15 MINUTES, PLUS BRINING COOKING TIME: 4 HOURS (ISH), DEPENDING ON THE SIZE OF TURKEY INGREDIENTS 1 free-range Kelly Bronze turkey, about 4–5kg, giblets removed for the gravy

2 bay leaves

12 cloves

5–6 thyme sprigs

12 allspice berries

finely grated zest of 2 mandarins

5 star anise

finely grated zest of 2 lemons

2 cinnamon sticks

50g unsalted butter

10 peppercorns

20 streaky bacon rashers

500g fine salt

2 onions, sliced

3 rosemary sprigs

150g brown sugar You can get some brilliant turkey brining bags (I get mine from Lakeland, www.lakeland.co.uk). Pop your turkey into the bag and crack on with the dry brine. Place the cloves, allspice, star anise, cinnamon and peppercorns in a pan and toast them for 2–3 minutes. Place in a blender with the salt, sugar, herbs and zest and blitz until you have a spiced salt. Pour the salt into the brining bag with the turkey and give it a good old shake until the turkey is covered inside AND out with the mixture. Pop it into the fridge and leave for up to 48 hours.

When ready to cook, heat the oven to 140°C/fan 120°C/gas 1. This sounds alarmingly low, but trust me and go with it, it works. You now need to wash off the salt mixture and dry the bird really well. Carefully slide your hand under the skin to detach it from the breast, just enough to rub the butter underneath.

Do your best to rub it evenly under the skin, but if there’s any excess butter you can rub it over the top of the bird. No need to season, as the bird has been brined. If you’re stuffing your bird, now’s the time! I do, because I like the meat juices to make my stuffing moist with the added flavour from the bird.

Next lay the bacon over the breast of the bird. You can get all fancy pants and make a lattice shape if you like, but this bacon is just to keep the breast moist and for more flavour.

Lay the bird on a trivet of the sliced onions in a large roasting tray and wrap tightly in foil. Roast for 3½ hours – there really is no need to baste when cooking at so low a temperature, so don’t remove the foil.

It kind of roasts/steams the bird, which is how it keeps it juicy. When the time is up, take the bird out of the oven and increase the oven temperature as high as it will go. Remove the foil while the oven heats up and check that the bird is cooked by piercing the thigh at its thickest part with a metal skewer. The juices should run clear and it should be really juicy. Roast for another 20 minutes, or until the bird is an even bronze colour all over. Remove from the oven and wrap in fresh foil, then leave to rest for 40 minutes before serving with your best Christmas gravy.

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P E R F E C T R OA S T P O TATO E S The best roasties have been parboiled and shaken to fluff up the edges for crispness, but then left to steam until almost cool before being thrown into scorching hot fat. Follow the recipe for outstandingly good roast spuds.

SERVES 4–6 PREPARATION TIME: 10 MINUTES COOKING TIME: 1¼ HOURS INGREDIENTS 6 largish potatoes, peeled and quartered

a few rosemary sprigs

6 tablespoons 50:50 vegetable oil and goose fat, for the perfect mix of crispness and flavour

1 garlic bulb, halved horizontally sea salt flakes

Preheat the oven to 220°C/fan 200°C/gas 7. Place the potatoes in a large pan and cover them with cold water. Add 1 teaspoon of salt. Bring to the boil, then parboil for 7 minutes, until the potatoes are a bit 'furry' or flaky on the outside but still firm and uncooked in the middle. Drain them and give them a bit of a shake in the colander or sieve so the edges become grainy – this will give you the crispiest potatoes. Leave them to 'steam' for 15 minutes, to remove the excess water and make them extra fluffy all the way through.

Pour the fats into a large baking tray, and pop it into the oven to heat for 5 minutes. Tip the drained, 'steamed', parboiled potatoes into the hot fat. Turn them to make sure each potato is coated in the oil.

Add the rosemary and garlic and roast in the oven for 50 minutes, turning them every 15–20 minutes.

Remove the potatoes with a slotted spoon and drain on kitchen paper. Sprinkle generously with sea salt flakes before serving.

H O N E Y G L A Z E D C A R R OT S & PA R S N I P S This carrot and parsnip combo is simply roasted with honey and no fuss, but will still be perfectly cooked and the honey will bring out the natural flavours.

SERVES 8 PREPARATION TIME: 15 MINUTES COOKING TIME: 40 MINUTES INGREDIENTS 2 tablespoons unsalted butter or olive oil

4 tablespoons honey

500g small to medium carrots, peeled but kept whole with a little bit of green 'hair' left on

a few thyme sprigs (but only if you like…) sea salt flakes and freshly ground black pepper

500g parsnips, peeled, cut into quarters lengthways, and parboiled for 5 minutes Preheat the oven to 220°C/fan 200°C/gas 7.

Pour the butter or oil into a roasting tray and place in the oven to heat up for 5–10 minutes. When hot, remove from the oven and add the carrots and parsnips. Drizzle over the honey and a decent splash of water. Season with salt and pepper and add the thyme sprigs (if using).

Give the carrots and parsnips a good toss to make sure they are evenly coated in the oil and honey, then place in the oven and roast for 30 minutes, giving them a good stir halfway through. You want the vegetables to be cooked through and lightly caramelised, but still retain some bite.

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The best roasties have been parboiled and shaken to fluff up the edges for crispness, but then left to steam until almost cool before being thrown into scorching hot fat

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This carrot and parsnip combo is simply roasted with honey and no fuss, but will still be perfectly cooked and the honey will bring out the natural flavours Dales Life | WINTER 2018 |

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Chocolate log is great as it is, but this recipe is extra Christmassy – I’ve pimped the ordinary chocolate cream filling and swapped it for a velvety chestnut cream with hints of salted caramel, then covered it in broken-up chocolate flakes to make it look even more like a real log

Recipes and photographs are from Season's Eatings by Gizzy Erskine, with photography by Emma Lee, published by Mitchell Beazley, RRP £15.

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C H O C O L AT E & S A LT E D C A R A M E L I S E D CH E STN UT Y U LE TI DE LOG SERVES 8–10 PREPARATION TIME: 15 MINUTES PLUS COOLING AND DECORATING COOKING TIME: 45 MINUTES INGREDIENTS FOR THE CAKE

FOR THE FILLING

TO DECORATE

unsalted butter, to butter the tin

100g caster sugar

150ml double cream

3 large free-range eggs

30g unsalted butter

75g caster sugar

1 x 200g vacuum-pack of readycooked, peeled chestnuts

50g plain flour

80g unsalted butter

2–3 chocolate flake bars, crumbled

25g cocoa powder

150ml double cream, plus 50ml for the caramel

icing sugar, for dusting

1 teaspoon seeded vanilla extract ¾ teaspoon salt

150g dark chocolate

a stalk of redcurrants or other Christmas decorations such as holly or figurines

Preheat the oven to 170°C/fan 150°C/gas 3. Butter a shallow 33 x 23cm rectangular baking tin and line it with baking parchment.

Put the eggs and sugar into a large mixing bowl (or the bowl of a food processor), then use an electric hand whisk to beat for about 7 minutes, or until the mixture is thick enough to leave a ribbon trail when the whisk is lifted out. Now sift the flour and cocoa over the egg mixture. I don’t normally think you need to sift flour, but in this case, because we’re dealing with a delicate mousse, you really must. Gently fold them both in. The mixture will lose volume, but you need to try and get the flour and cocoa incorporated as quickly as possible without knocking out the air. Pour into the prepared tin and bake for 12 minutes, or until the mixture bounces back when lightly touched in the centre. Turn the cake out on to a sheet of baking parchment and leave to cool for 15 minutes.

For the filling, you need to make a dry caramel. This is sometimes considered quite a tricky way to make caramel, but I have fewer mistakes making it this way than any other. The trick is to let the caramel cook very slowly and evenly, and you must never stir the pan until all the sugar has melted. Place the sugar in a frying pan and slowly melt it over a medium heat – this will take about 8 minutes. You can shake the sugar around the pan, but never stir it. By the time the sugar melts it will have started to turn a rich golden colour. When it hits a deep mahogany and has tiny imploding bubbles on the surface, quickly whisk in the butter, the 50ml of double cream, vanilla extract and salt. Toss the chestnuts though the caramel, then, while they are still hot, blitz in a food processor or blender until smooth. Whip the 150ml of cream until it forms soft peaks, then fold in the chestnut purée mixture.

To make the icing, place the cream, butter and chocolate in a small pan and heat gently, without boiling, stirring until the chocolate has melted. Remove from the heat and stir until smooth, then leave until cold.

Chill for 30 minutes, then beat with a whisk until it thickens up to become a really smooth, glossy paste.

Spread the chestnut cream over the top of the cake. Roll the cake up to form a log shape and place seam side down on a serving plate. Spread the icing over the top and sides of the cake and smear it into the texture of a log. Scatter the crumbled chocolate flakes over the icing, decorate with a stalk of redcurrants (or whatever you choose) then lightly dust with icing sugar to finish.

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Keeping it Cosy Darina Allenâ&#x20AC;&#x2122;s tried and tested winter warmers are guaranteed to wow your guests

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WINTER CELERY SOUP with Cashel Blue and toasted hazelnuts Celery gets a bad rap but at Ballymaloe we cook it in lots of exciting ways – I love this wintery soup, light and delicious, garnished with creamy crumbly blue cheese and some toasted hazelnuts.

SERVES 8–10 600g celery, finely chopped

FOR THE GARNISH

45g salted butter

a few tablespoons whipped cream

150g potatoes, peeled and cut into 5mm dice

2 tablespoons Cashel Blue or Crozier Blue cheese, crumbled

150g onions, chopped 850ml homemade chicken stock 150–300ml creamy milk salt and freshly ground black pepper

2 tablespoons hazelnuts, skinned, toasted and coarsely chopped sprigs of chervil or flat-leaf parsley

Use a potato peeler to remove the strings from the outside stalks of the celery and save to use in stock.

Melt the butter in a heavy-bottomed saucepan. When it foams, add the potatoes, onions and celery; toss in the butter until evenly coated. Season with salt and freshly ground pepper. Cover with a paper lid (to keep in the steam) and the saucepan lid and sweat over a gentle heat for about 10 minutes until the vegetables are soft but not coloured. Add the chicken stock and simmer for 10–12 minutes until the celery is fully cooked. Liquidise the soup, add a little more creamy milk or stock to thin to the required consistency. Season to taste.

Serve the soup piping hot with a little blob of whipped cream on top. Sprinkle with the crumbled Cashel Blue, coarsley chopped hazelnuts and sprigs of chervil or flat-leaf parsley.

VARIATION For a vegetarian version substitute vegetable stock for the chicken stock and for a vegan option use extra virgin olive oil instead of butter and omit the milk, cream and cheese.

DARINA ALLEN IS A CHEF, TV PERSONALITY AND FOUNDER OF THE BALLYMALOE COOKERY SCHOOL

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ROAST DUCK with Bramley apple sauce and red cabbage The tart Bramley apple sauce cuts the richness of the duck, and the braised cabbage complements the flavour not just of duck but also roast goose and pork with crackling. The recipe for Braised Red Cabbage serves 8–10 but keeps brilliantly in the fridge or freezer.

SERVES 4 FOR THE SAGE & ONION STUFFING

FOR THE BRAISED RED CABBAGE

FOR THE BRAMLEY APPLE SAUCE

neck and giblets from the duck

45g salted butter 75g onion, finely chopped

225g red cabbage (Red Drummond if possible)

450g Bramley Seedling cooking apples

1 onion, quartered

100g soft white breadcrumbs

225g cooking apples, such as Bramley Seedling

1–2 dessertspoons water

1 tablespoon freshly chopped sage

½ tablespoon wine vinegar

sea salt and freshly ground black pepper

60ml water

1 x 1.8kg free-range duck

FOR THE STOCK

1 carrot, sliced bouquet garni made of parsley stalks, small celery stalk, sprig of thyme 2–3 peppercorns salt and freshly ground black pepper

approx. 50g sugar depending on tartness of the apples

½ level teaspoon salt 1 heaped tablespoon granulated sugar

Brining the duck in advance of cooking can enhance the flavour considerably. The day before cooking brine the duck – mix 105g salt with 1.2 litres of water and pop the bird into the brine. Cover and leave overnight.

You’ll need some stock to make a flavoursome gravy so use the giblets. To make the stock, put the neck, gizzard, heart and any other trimmings from the duck into a saucepan with the onion, carrot and bouquet garni. Cover with cold water and add the peppercorns but no salt. Bring slowly to the boil and simmer for 2–3 hours. This will make a delicious stock which will be the basis of the gravy.

Meanwhile, singe the duck if necessary and make the stuffing. Preheat the oven to 180°C/fan 160°C/gas 4.

To make the stuffing, melt the butter then add the onion and sweat over a gentle heat for 5–10 minutes until soft but not coloured, add the breadcrumbs and sage. Season with salt and freshly ground pepper to taste.

Unless you plan to cook the duck immediately, leave the stuffing to cool completely.

Season the cavity of the duck with salt and freshly ground pepper and spoon in the cold stuffing. Truss the duck loosely. Roast in the oven for about 1 ½ hours.

For the braised red cabbage, remove any damaged outer leaves from the cabbage. Examine and clean it if necessary. Cut into quarters, remove the core and slice the cabbage finely across the grain. Put the vinegar, water, salt and sugar into a cast-iron casserole or stainless steel saucepan. Add the cabbage and bring it to the boil.

Meanwhile, peel and core the apples and cut into quarters (no smaller). Lay them on top of the cabbage, cover and continue to cook gently for 30–50 minutes until the cabbage is tender. Do not overcook or the colour and flavour will be ruined. Season to taste and add more sugar if necessary.

To make the Bramley apple sauce, peel, quarter and core the apples, cut the pieces in two and put in a small stainless steel or cast-iron saucepan with the water and sugar. Cover and cook over a low heat. As soon as the apple has broken down, beat into a purée, stir and taste for sweetness.

When the duck is cooked remove to a serving dish and leave to rest while you make the gravy. De-grease the cooking juices (keep the precious duck fat for roast or sauté potatoes). Add the stock to the juices in the roasting pan, bring to the boil, taste and season if necessary. Strain the gravy into a sauceboat and serve with the duck alongside the braised red cabbage and Bramley apple sauce.

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LEMON FLUFF with Limoncello cream This is a gorgeous old-fashioned family pudding which separates into two quite distinct layers when it cooks; it has a lovely fluffy top and a creamy lemon base, provided it is not overcooked.

SERVES 4–6 40g butter

300ml whole milk

225g caster sugar

icing sugar, to decorate

3 organic, free-range eggs

300ml softly whipped cream flavoured with Limoncello, or crème fraîche, to serve

75g plain flour 2 organic, unwaxed lemons

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

Cream the butter until really soft, then add the caster sugar and beat well. Separate the egg yolks and whisk in one by one, then stir in the flour. Grate the rind of 2 lemons on the finest part of the grater. Squeeze and strain the juice and add the rind and juice then add the milk.

Whisk the egg whites stiffly in a bowl and fold gently into the lemon mixture. Pour into a 1.2-litre pie dish, place in a bain-marie and bake for 35–40 minutes. Dredge with icing sugar. Serve immediately alongside the softly whipped cream, flavoured to taste with Limoncello, or some crème fraîche.

Recipes and photos are from Simply Delicious – The Classic Collection by Darina Allen, with photography

by Peter Cassidy. Published by Kyle Books and available from all good book shops.

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make it SPECIAL

Three hearty but elegant recipes, perfect for seasonal entertaining, from TV chef Gill Meller 76

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Chicken liver pâté Around Christmas time I always make a chicken liver parfait. It’s completely divine, and so worth making if you have the time, but it is involved – there are eggs, there are reductions, there are bains-marie and there are deeply disappointing repercussions should it overcook.

This version, on the other hand, couldn’t be easier or more delicious and, provided you have some lovely chicken livers to hand, comes together in minutes instead of hours.

SERVES 6–8 300g very fresh free-range or organic chicken livers

1 garlic clove, peeled and crushed

2 or 3 thyme sprigs, leaves stripped

50ml double cream

125g unsalted butter

salt and freshly ground black pepper

3 tablespoons port

1 large or 2 smaller shallots, finely diced

Use a sharp knife to trim away any connective tissue or sinew from the livers. They should look smooth, plump and red. Season the trimmed livers all over with salt and pepper and sprinkle over the thyme leaves.

Set a medium heavy-based frying pan over a medium heat. Add 20g of the butter and, when it’s hot and bubbling, add the shallots and garlic. Fry, stirring regularly, for 6–8 minutes until the shallots are soft but not coloured. Turn up the heat to high and add the seasoned livers. Fry for 30 seconds on the first side, flip them, and do the same on the second. Add the port to the pan and allow it to bubble and quickly reduce by two-thirds. Add the cream to the pan and once it begins to bubble and thicken, tip everything into a blender and purée until smooth. With the motor running, slowly add the remaining butter in small chunks. The heat of the livers will melt the butter and it will emulsify into the other ingredients. Season the mixture well with salt and pepper, then pass it through a fine sieve into a clean bowl. You may need to use the back of a spoon to help it through.

Transfer the mixture to a bowl or, if you like, individual ramekins and place in the fridge for at least two hours to set.

Take the pâté out of the fridge 30 minutes before you intend to serve it. Spread it thickly on warm toast, season if you like, and serve as it comes, or with pickled cucumbers or blackberry jam.

AWARD-WINNING CHEF AND FOOD WRITER GILL MELLER HAS BEEN PART OF THE RIVER COTTAGE TEAM FOR MORE THAN A DECADE

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If you eat meat, then you should be eating more of this delicious bird 78

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Roast pheasant with parsnips and chorizo Although I don’t shoot, a lot of people do. In fact, more pheasant may be shot each year than we actually eat. This is a crying shame and should never be allowed to happen. So, friends, if you eat meat, then you should be eating more of this delicious game bird. Pheasants spend the early part of their lives in large, open pens, but once they’re strong enough, they are released into the wild, where they live out the rest of their lives. Most of the meat we eat in the UK never gets it this good. I’m a sucker for chorizo.

It’s such a gregarious, rich sausage. Pair it up with sweet parsnips and the lean pheasant and it becomes something even more fabulous.

SERVES 2 1 oven-ready pheasant (about 800g–1kg), at room temperature

100g good-quality chorizo sausage, sliced into thick rounds

20g butter, softened

4 large rosemary sprigs

2 large, firm parsnips

1 small bunch of thyme sprigs

4 garlic cloves, skin on and bashed

2–3 bay leaves

2 tablespoons extra-virgin olive oil

salt and freshly ground black pepper

Heat the oven to 200°C/fan 180°C/gas 6.

If your pheasant is trussed, cut the string and open up the legs. This will help it cook evenly. Set the bird in the middle of a medium roasting tray, then rub it all over with the butter. Peel the parsnips, then cut each one from top to bottom into four to six lengths, depending on size. If they have fibrous cores, you can cut these out. Arrange the parsnips around the pheasant, along with the garlic.

Trickle the pheasant and parsnips all over with the olive oil and season both the bird and the roots really well.

Place the roasting tray in the oven and cook for 20 minutes, then remove and, using some tongs, carefully turn the parsnips and baste the bird. Tuck in the pieces of chorizo sausage, then tear over all the herbs (placing some in the bird’s cavity). Return the tray to the oven and cook for a further 15–20 minutes, until the pheasant is cooked through and the parsnips are lovely and golden and charred in places.

To check whether the pheasant is cooked, pierce the leg at the point where it joins the body – if the juices run clear, it’s ready. If not, pop back in the oven and test again after a few more minutes.

Once the pheasant is cooked, remove the roasting tray from the oven and allow the bird to rest in a warm place for at least 15 minutes. Serve the pheasant, chorizo and parsnips with boiled cabbage or sprouts.

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This pudding is incredibly naughty and not for the faint of heart 80 | WINTER 2018 | Dales Life

Fudge, raisin and hazelnut brittle parfait This pudding is for those with a sweet tooth. It’s basically frozen meringue, embellished with double cream and laced with raisins, fudge and praline.

As a result it’s incredibly naughty and not for the faint of heart. I’d enjoy eating this on the sofa with a blanket and a decent film, as much as I would with a black coffee, after a good supper with friends.

SERVES 12 50g hazelnuts

300ml double cream

300g caster sugar

1 vanilla pod, split and seeds scraped

good pinch of flaky salt

150g soft fudge, cut into small pieces

6 egg whites, at room temperature

1 good handful of plump raisins

To make the hazelnut brittle, place the hazelnuts in an ovenproof dish and roast for about 10 minutes, then place them in a clean tea towel and vigorously rub them to remove the skins. Place 75g of the sugar in a smallish heavy-based pan and set it over a medium heat. Leave it until the edges start to liquefy, resisting the urge to stir it. It will melt unevenly at first, but a little shake and a swirl of the pan at this point will help. When the sugar is an even, light golden colour add the skinned hazelnuts and the salt and stir them in to coat. Pour the contents of the pan out over a nonstick baking sheet or oiled tray and allow to cool. Crush up the cooled nuts into small pieces. I use the end of a rolling pin for this job.

Whisk the egg whites, until they begin to form soft peaks. Add the remaining sugar, a little at a time, and continue whisking until you have a soft, smooth meringue. In a separate bowl whisk the cream with the vanilla seeds until just beginning to thicken. The whisk should leave ribbons that disappear after a few moments. Fold the cream into the meringue, followed by the pieces of hazelnut brittle, the fudge pieces and the raisins.

Line a 1 litre loaf tin or terrine with cling film, leaving plenty of overhang. Spoon in the mixture, level it out, then fold over the overhanging cling film. Place in the freezer for 24 hours. To serve, cut or spoon the pudding out onto individual plates or into bowls and serve immediately.

Recipes are from Time. A Year and a Day in the Kitchen by Gill Meller, with photography by Andrew Montgomery, published by Quadrille

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COLLECTED WORKS

STEIFF ANIMALS

hat would you pay for a battered toy elephant? He was once a handsome fellow, but time hasn’t been kind to him. Several of his seams have split and been re-stitched, and some of his stuffing has gone missing. Large patches of his plush have worn away, and his tusks have been broken and then crudely repaired. Not much of a find, you might think.

To a collector, though, he’s a rare gem. He went under the hammer for £900 at Tennants auction rooms in Leyburn. Add in the buyer’s premium and that brings his value up to well over £1,000.

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So just what is it that makes this play-worn, shabby old toy so valuable? Well for one thing he’s made by Steiff, explains Sarah White, Textiles, Costume & Fashion Specialist at Tennants. Steiff is a German company, founded in 1880 by Margarete Steiff, who also devised the Steiff motto: ‘Only the best is good enough for children’. Steiff quickly established itself as Europe’s premier soft toy maker, using only the finest materials and aiming its products squarely at the wealthiest sectors of society.

In 1902 Margarete’s brother Richard designed what would soon become known as the ‘Teddy’ bear.

exploring antiques and collectables

Margarete didn’t especially like his creation, but Richard took it along to the Leipzig toy fair in 1903, where an American businessman spotted it and promptly ordered 3,000. The consignment sold like hot cakes in the States, and the bear acquired the name ‘Teddy’ in honour of the then US President Theodore Roosevelt. The following year, keen to protect their increasingly famous product against cheap imitations, Steiff introduced their famous trademark: a metal button in the toy animal’s ear.

Today everyone who is interested in collectables knows to keep an eye out for old teddies with Steiff buttons in their ears. But there are plenty of other Steiff animals out there too, and by no means all of them have the famous button. Pre-1904 ones never had a button in the first place, and even in the case of later toys, buttons and tags often go missing.

Not all Steiff toys will make your fortune, and it’s the pre-Second-World-War ones that currently command the highest sums.

If, however, you want to start a collection of post-1950 Steiff toys, you can pick up a variety of charming little playmates at very affordable prices, as can be seen from some of the items recently sold by Tennants.

For a bid of £70 you could have bought a set of six 1950s and 1960s Steiff animals, including a smart zebra, a charming mountain goat, a dozy bunny and a pert poodle. A bid of £40 secured one lucky buyer an elegant 1950s leopard with piercing eyes. And a striking emerald green frog sold just last year for £80.

It’s a little later in date than the other items, but frogs are perennially popular with collectors, hence the higher price.

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COLLECTED WORKS B OW L E D OV E R Turning back to the higher ticket items, condition is nowhere near as important as it would be in other areas of antique collecting.

“Real Steiff collectors like to see toys with a bit of character, toys with that well-loved look,” says Sarah. “Provenance adds value too, as with the mohair elephant, which has a label that connects it to a relation of the Ingilbys of Ripley Castle. And if there happen to be photos of a child playing with the toy in question then that can vastly increase the sale price.”

If you’re on the lookout for early Steiff, it’s important not to have fixed ideas about what form it will take. Around 1900, for example, the company made a lot of animals on wheels, such as the yellow mohair bear shown here. It sold at Tennants last year for a very respectable £200.

Moving even further away from the familiar jointed teddy bear that most people think of when they hear the word ‘Steiff ’, we come to the last and most valuable item in this brief survey. It’s a part-set of skittles, each in the form of a floppy-eared dog.

“Between 1892 and 1919, Steiff made a wide range of different skittle sets by mounting felt animals – often their best designs – on wooden bases,” says Sarah. “For the European market there were nine skittles in a set, and for the American market there were ten. As you can imagine, skittles that were played with took quite a bashing and the felt easily got damaged.

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“Because of this, very few Steiff skittles survive, so it’s exciting to find even a part set. This group of seven, which includes a kingpin distinguished by the fact that the dog has a little red tunic and headpiece, fetched £3,600. It’s nowhere near the record for a Steiff teddy, mind you, but a pretty impressive sum for a toy that most people wouldn’t even recognise as a Steiff.”

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

PREVIOUS PAGES LEFT: Steiff mohair plush elephant, 1904. RIGHT TOP: Six 1950s and 1960s Steiff plush animals. RIGHT MIDDLE: Steiff plush frog, c. 1970.

RIGHT BOTTOM: Steiff plush leopard, 1950s.

THIS PAGE TOP: Steiff mohair bear on wheels, c.1900.

BOTTOM: Set of seven Steiff skittles, c.1900.

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• office@ryedaleplasterers.co.uk Dales Life | WINTER 2018 |

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Thatâ&#x20AC;&#x2122;s the Spirit Two years ago North Yorkshire farmer David Rawlings decided to try his hand at making vodka. In 2017 his unique artisan tipple scooped two Vodka Masters Gold Awards. Priory Vodka was officially launched onto the market earlier this year 86 | WINTER 2018 | Dales Life

Priory Vodka… so why the name?

I live and farm at Priory Farm, between Tadcaster and Wetherby. It’s the site of Syningthwaite Priory, a Cistercian nunnery established in 1163. There are still bits and pieces of the original architecture remaining, one of the most prominent of which is the doorway that inspired the logo we use on our bottles.

So what prompted you to take up distilling?

Most farmers are strapped for cash and looking to diversify, and we’re no different. One of our principal crops is potatoes, and we’ve always wondered what to do with the perfectly good ones that are rejected by the big retailers on cosmetic grounds. It just so happened that a Polish man, Eric, and his family came to live and work on the farm. Eric told us how he used to help his granddad make potato-based vodka, so we decided to give it a go. The vast majority of vodkas are made with alcohol produced from grain, but in our opinion potato-based vodka is a smoother, fruitier and generally superior product.

Could you explain the vodka-making process?

We start by boiling up our potatoes into a kind of soup or ‘mash’. We add yeast and our own special blend of enzymes to the mash and ferment it for about a week. The resulting ‘wort’ has an alcohol content of around 14% ABV [alcohol by volume]. This alcohol is a mixture of ethanol – which is what we want – along with various other kinds of alcohol. We use a reflux still, which is basically a boiler with a tall copper tower, to separate out the ethanol from the methanol and other nasties. The ethanol we collect from the still is around 96% ABV, but it doesn’t become vodka until we dilute it down to around 40% ABV. We do this by mixing it with local spring water.

What do you think is the secret of your success?

We were lucky in that the first batch we distilled turned out to be pretty good – crystal clear, a high percentage of ethanol and so on.

We took that as a starting point and tried to make it even better. Producing a good vodka is very much an art. We had to rely on our own subjective taste, and on the feedback we got from friends and family.

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So how would you describe Priory Vodka?

What do you enjoy about making vodka?

A very smooth sipping and mixing vodka, with fruity and floral characteristics.

It’s an extremely interesting process, and everybody involved gets a buzz out it. Potatoes are a variable product, so every batch is different. It’s very much a family affair, too.

My daughter Alicia does the marketing and promotion, my niece Charlotte is our main sales person, and my sister Shirley is my business partner. And of course none of this would have been possible without the help and support of my wife Vanessa.

Are you a big vodka drinker yourself?

To be honest, no. In fact I’m not a big drinker in general, and vodka is the only spirit I drink.

But I do enjoy the tasting, and I especially like some of our new flavoured varieties.

So you have some new product lines?

Yes, we’re aiming to broaden our appeal by introducing seven flavoured vodkas, which will be ready in time for Christmas. Our flavours include toffee, pink grapefruit, hazelnut, coffee, raspberry and mint.

And what else does the future hold?

Better weather, hopefully… 2018 must have been the worst weather for potato growers for twenty years! Apart from that we’re looking to increase our output. At the moment we make about 150 bottles a month, but we only distill once a week, so obviously there’s scope for producing a lot more than we currently do. That said, we’ll be keeping Priory Vodka a bespoke and artisan product, and we’ve no intention of supplying the big retailers.

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I gather you’re quite proud of your eco-credentials?

Well we do our best to minimise our environmental footprint. We use solar energy to help power our distilling tower, we feed our potato peelings to our livestock, we don’t use plastics and we’re introducing a refund for people who return our glass bottles.

And how can readers get hold of your vodkas?

We sell online, and Priory Vodka is also available from a selection of local restaurants, pubs, bars, independent drinks merchants and farm shops. There’s a list of stockists on our website.

To find out more about Priory Vodka visit prioryvodka.co.uk

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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.

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See the Garden in a new light 22 November – 29 December Thursdays – Saturdays Enjoy the magical experience of the Gardens after-dark, majestically lit up and glowing with pride.

4.30pm-8pm. Last entry 7pm. 1½ miles from Harrogate.

Buy tickets online at rhs.org.uk/harlowcarr RHS Registered Charity No. 222879/SC038262

RHS Harlow Carr Glow advert 143mm x 108mm.indd 1

02/11/2018 11:15

CHRISTMAS AT

ADVENT ANGELS

Tour the Hall with Angels bedecking every room. Festive gift fair in the Maryland Study centre, 20 stalls selling a range of Christmas crafts and gifts.

Normal admission prices apply.

FRIDAY 30 NOVEMBER - SUNDAY 2 DECEMBER & FRIDAY 7 - SUNDAY 9 DECEMBER, 10AM - 4 PM

Near Scorton, Richmond, DL10 6AT | 92 | WINTER 2018 | Dales Life

kiplinhall.co.uk

|

01748 818178

Credit: Martyn Arnold

thorpperrow

thorp.perrow.arboretum

www.thorpperrow.com 01677 425323

Thorp Perrow, Bedale, DL8 2PS

Untitled-3 1

18/10/2018 14:40:17

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AUTUMN 2018

Experience Christmas Trail 14 December to 6 January, 9am–4.30pm

YORK MINSTER Deansgate, York YO1 7HH 01904 557200 yorkminster.org Advent Procession 2 December, 5.15pm An atmospheric and breathtaking candlelit service of music, readings and prayers for Advent. The service starts in darkness with candlelight gradually spreading throughout the cathedral as the flame is passed from one person to the next. Doors open at 4.15pm.

This service will be full to capacity so please arrive early. Seats are unreserved, and you do not need a ticket to attend.

Sankta Lucia – Festival of Light 7 December, 7.30pm An atmospheric, candlelit procession and carol service for all the family, based on the traditional Swedish Lucia celebration.

Booking is not required but please arrive early as this is a popular service.

Doors open at 7pm.

Handel’s Messiah 8 December, 7pm The York Minster Choir will be joined by internationally renowned soloists for a special performance of Handel’s Messiah. Tickets, priced at £25, £18.50 and £12.50, are on sale now, and are available online, by telephoning 01904 557200, or from York Minster’s welcome desks.

Embroidery Workshop 8 December, 10am–1pm Take a masterclass with York Minster’s experts and create a piece of embroidery inspired by Elizabethan needlework. Price £20. Please visit yorkminster/whats-on, call 01904 557200, or visit the Minster’s welcome desks to book.

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Discover more about the Christmas story by exploring six activity stops hidden around the Minster. Free with admission, collect your trail from the admission desks. No need to book.

Christmas Carol Concerts Thursday 13 and Friday 14 December, 7pm York Minster’s popular Christmas Carol Concerts offer the perfect start to the festive season. Tickets are priced at £30, £25 and £15 and are available online, by telephoning 01904 557200, or in person from York Minster’s welcome desks.

Nine Lessons and Carols 23 December and 24 December, 4pm The first of two services consisting of nine special readings, carols sung by the York Minster Choir, and hymns for everyone to join in with. Please arrive in plenty of time as seats are available on a first come, first served basis.

For full details of other services over the Christmas period please see the York Minster website.

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WINTER 2018

SWINTON PARK Masham, Ripon HG4 4JH 01765 680900 swintonestate.com Fire & Water Festival with Scandinavian Hygge Daily throughout December Prepare to be wowed by the magic of fire and water whilst embracing the Scandinavian concept of hygge: a feeling of contentment, cosiness and enjoyment. Witness the dancing flames on The Terrace from the comfort of its outdoor cushioned seating, complete with blankets and heat lamps, whilst enjoying a glass of mulled wine and roasted chestnuts.

Then head into the restaurant to sample a mouthwatering Scandinavian-style seasonal menu including specialities such as gravadlax, baked cod and Swedish apple cake. Lunch is served from 12–2.30pm and dinner from 6–9.30pm. Two courses for £20, three courses for £25, booking recommended.

Wreath Making Course

Festive Candlelit Drawing Room Suppers Monday 17 to Saturday 22 December, 7pm for 7.30pm A unique opportunity to dine in the beautifully decorated Drawing Room at Swinton Park, which will open as a pop-up restaurant the week before Christmas. Arrive to a glass of mulled wine before being entertained by the local choir and enjoying a two-course festive dinner by candlelight in front of the roaring log fire. £30 per person, £25 per person for Swinton Country Club & Spa members.

Tuesday 4 December, 10am–2pm

Fizz Quiz at The Terrace Bar

Suzie Hart, one of Swinton’s favourite floral suppliers, will demonstrate and help you create your own beautiful wreath to take home, using greenery and berries from the estate. Includes a festive two-course lunch in Samuel’s and tea, coffee and mince pies on arrival. £60 per person.

Thursday 20 December, 5.30–7pm

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Do you know your Champagne from your Cava? Or your Prosecco from your Moscato?

With the festive season in full swing, test your taste buds with a blind tasting and fizz quiz at The Terrace Bar. £20 per person, £15 for Swinton Country Club & Spa members.

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 2015.

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. Within the suite there is also a private bar for sole use for your party and also cloakroom facilities. 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 â&#x20AC;&#x201C; it's a real blank canvas just waiting to be dressed to match a chosen wedding colour scheme. The Bell Barn can cater for 120 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.

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 Dales Life | WINTER 2018 |

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Cosy nights near Masham D E C E M B E R 1st to 23rd 2018 Winter dining and accommodation packages available from ÂŁ49 per person Lunch and evening dining options from ÂŁ14.95 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.

98 | WINTER 2018 | Dales Life

GIVE SWINTON THE GIFT

OF

From Weekend Retreats to Afternoon Tea, from Cookery Courses to Spa Days, there is a gift voucher for everyone at Swinton Estate.

Visit swintonestate.com to see our full selection of Gift Vouchers.

FIRE & WATER

FESTIVAL with Scandinavian Hygge

Hygge: A feeling of contentment and enjoyment of the good things in life!

Prepare to be wowed by the magic of the fire and water whilst embracing the Hygge lifestyle. Cosy up on our cushioned seating with blankets, a glass of mulled wine and roasted chestnuts for a romantic evening under the starry night sky. Soak up the atmosphere and tuck in to our Scandinavian style seasonal menus.

Daily throughout December Lunch 12pm-2.30pm and Dinner 6pm-9.30pm Two courses for ÂŁ20 and three courses for ÂŁ25 Excludes Christmas Day. To book please call our friendly reservations team on 01765 680900 or email reservations@swintonestate.com

reservations@swintonestate.com

|

01765 680 900 | Masham, Ripon, HG4 4JH

|

swintonestate.com

Dales Life | WINTER 2018 |

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WINTER 2018

THE STATION

KIPLIN HALL

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

near Scorton, Richmond 01748 818178 kiplinhall.co.uk

Winter Exhibition: Louise and Rebekah Findlay

Advent Angels

Saturday 17 November to Thursday 10 January This Winter Exhibition by local North Yorkshire artists, Louise and Rebekah Findlay, brings together an eclectic mix of original work and limited edition prints.

Most of Rebekah’s work focuses on wildlife and the land and coast of North Yorkshire and the Outer Hebrides. Her experimental approach produces work which is often described as ‘Folk Art’; a genre which embraces a naive style, decoration and an interpretation of form and perspective.

Louise’s constantly evolving work includes local and Scottish landscape paintings, local and European cafés and florists, botanical paintings and wildlife. This wide range of subject matter is predominantly inspired by light, colour, structure and texture and is portrayed in a variety of media.

Friday 30 November, Saturday and Sunday 1 & 2 December, and Friday, Saturday and Sunday 6, 8, & 9 December, 10am–4pm Come and enjoy a great start to December and the Christmas season. This year our theme is ‘Advent Angels’, and the Hall will be filled with fresh flowers, greenery and Christmas trees decorated by local flower clubs and volunteers.

If the weather is fine, enjoy a winter stroll around the gardens and lake.

Admission charges apply, see web site.

Christmas Gift Fair Same opening times as above Find lots of original gift ideas and handmade crafts at the Christmas Gift Fair in the Maryland Study Centre. The Tea Room will serve homemade lunches, cakes and festive goodies.

Admission to the Christmas Gift Fair and Tea Room is free of charge.

Snowdrops and Aconites Saturday to Wednesday 10am to 4pm, from Saturday 2 February Admire the drifts of snowdrops and aconites in the woodland and gardens from early February. Described as ‘one of the best displays I have seen’ by visitors. Flowering time and duration depends on the weather.

Admission charges apply, see web site.

Photography Exhibition Saturday 24 November to Thursday 10 January Gary Lawson is a professional photographer with a keen eye for composition coupled with an in-depth knowledge of the technical aspects of photography.

David Higgins has travelled extensively in pursuit of wildlife and photography, including visits to 25 African countries, islands in the Atlantic, Borneo and South America.

100 | WINTER 2018 | Dales Life

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WINTER 2018

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

Santa’s Grotto costs £5.50 per child payable on arrival; standard entry charges apply.

There is no entry charge for Season Ticket holders, for the number of adults and children stated on your card; additional visitors will be charged at the usual entry rates.

National Tree Dressing Day

Family Winter Welly Walk

Sunday 2 December Collect your ribbon, tie it onto our designated Dressing Day tree and make your wish. Free of charge; standard entry charges apply.

Decorate our Christmas Tree Saturday 8 to Monday 24 December Grab a bauble from the tearoom and head to our craft area to decorate it, then place your bauble on our tree.

Santa’s Grotto

Saturday 26 January Pull on your wellies and wrap up warm for a guided walk 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 find! Suitable for all ages, and fun for everyone. Book your place online through our website. Entry costs throughout the whole of January are reduced: Adults £8.40; Concessions £8; Children (4–16) £4.20.

Saturday 8 to Monday 24 December

Snowdrop Trail

Follow the festive trail through the Arboretum, until you find yourself at the Grotto, nestled deep in the woods. Santa is in his Grotto on selected dates during December. Booking is essential to ensure your preferred time and date, please see website for details.

Throughout February

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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.

Free of charge; standard entry charges apply.

The Spirit of Masham Gin Experience

Have you ever dreamed of distilling your own hand-crafted gin? The Spirit of Masham Distillery can make your dreams come true.

Following a relaxing Gin and Tonic and tour of our distillery. You will be allocated a 2-litre copper alembic still. You can choose from over 100 botanicals to make your own unique hand-crafted London Dry Gin assisted by our distillers. We will reduce your gin to bottling strength and you will bottle, label, name your gin and take away your 70cl bottle along with some great memories. £95.00 per person including complimentary drinks and your 70cl bottle of hand-crafted gin.

The Spirit of Masham Distillery Unit 1 • Masham Business Park Fearby Road • Masham North Yorkshire • HG4 4ES

To book the experience or for further information please ring 01765 688500 or visit our website: www.corksandcases.com

Gif Voucht availa ers ble

Dales Life | WINTER 2018 | 103

250+ art & craft workshops to do in Masham!

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

Come and see Santa

2nd , 9th, 16th & 23rd of December Open Sundays only until Christmas 10am until dusk. A free present for each child is included in the admission price, under 4’s visiting Santa is £3.50 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 104 | WINTER 2018 | Dales Life

From painting to felt-making, blacksmithing to glassblowing, jewellery to stone-carving… there’s something for everyone.

BOOKING NOW FOR 2019 Don’t miss out. View diary and current availability online here:

www.artison.co.uk Gift vouchers available online too

Tel: 01765 689637

Package holidays • Tailor-made itineraries • Cruises Flights • Family holidays • City & UK breaks • Honeymoons Safaris • Airport hotels • Parking & lounges

T: 01969 623486 E: leyburn@speartravels.net www.speartravels.net/leyburn

10 Market Place, Leyburn DL8 5BG

L8041

Other Spear Travels shops in Skipton, Helmsley, Boroughbridge, Northallerton & Stokesley.

01845 524234 • mail@worldofjamesherriot.com World of James Herriot, 23 Kirkgate, Thirsk, North Yorkshire Y07 1PL

www.worldofjamesherriot.com

James Alfred Wight, who wrote under the pseudonym of James Herriot, became one of the most popular writers of the twentieth century. His books, a series of stories based on his experiences as a young veterinary surgeon working among the farming community of North Yorkshire, sold in their millions. Their success led to two feature films in the mid 1970s, followed by a television series, All Creatures Great and Small, which enjoyed global success. Thousands of visitors continue to flock to The World of James Herriot Museum, which was established in 1999 in his hometown of Thirsk.

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LUXURY HOLIDAY COTTAGES IN THE YORKSHIRE DALES NATIONAL PARK

Winner, Yorkshire Self-Catering Accommodation of the Year 2016 Winner, VisitEngland Self-Catering Property of the Year 2017

telephone 01969 662766 www.cottageinthedales.co.uk stay@cottageinthedales.co.uk

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 106 | WINTER 2018 | Dales Life

the �ravel lounge

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

THE TRAVEL LOUNGE HAS MOVED Our new premises are located at 11 Market Place, Bedale

K9199

11 Market Place, Bedale, North Yorkshire DL8 1ED www.thetravellounge.co.uk Tel: 01677 427358

B. K. Webster Gunsmith

WARREN GILL

Clay Pigeon Shooting Ground

Specialists in gun repair and alteration since 1984

Simply the Best…

Repairs and servicing to all types of guns.

Full machine shop. Parts made for older guns.

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

Clay Pigeon Shooting in beautiful countryside From complete beginners to advanced shooters

Corporate events Private tuition Game coaching Fully qualified CSPA coaches Gift vouchers available 01765 689232 info@warrengill.co.uk www.warrengill.co.uk Dales Life | WINTER 2018 | 107

Shimmering Skin Perfector pressed highlighter in Champagne, perfect for the party season, from Space NK, Harrogate, spacenk.com

Make a statement with this bright, bold nail polish in Popi by Christian Louboutin, christianlouboutin.com

Loulou soft leather shoulder bag

by Yves Saint Laurent, from Harvey Nichols, Leeds, harveynichols.com

Jâ&#x20AC;&#x2122;Adore, a gorgeous floral perfume by Dior in an equally gorgeous bottle, from Barkers, Northallerton, barkers.co.uk

18ct gold and diamond earrings by Kate Smith, from a range at Pyramid Gallery, York, pyramidgallery.com

108 | WINTER 2018 | Dales Life

Red leather slip-back pumps with bow by Tabitha Simmons, matchesfashion.com

Butter-soft leather skirt and silk blouse from Burberryâ&#x20AC;&#x2122;s Spring 2019 collection, burberry.com

Eau des Jardins Christmas gift set by Clarins, from a range at Barkers, Northallerton, barkers.co.uk

Limited edition high shine and ultra-long-wear nail polish from Dior, available in four colours from Fenwicks, York, fenwick.co.uk

Collection of skincare goodies by Bamford, all natural and organic and made with the finest ingredients, from Swinton Park Country Club and Spa, swintonestate.com

Into the Blue Magnificent Metals Glitter & Glow liquid eye shadow really makes eyes pop; from Marks & Spencer stores nationwide.

Navy leather Voyager bag

by Eddie Harrop, perfect for weekend getaways; see the range at Harvey Nichols, Leeds, harveynichols.com

Dr Botanicals Moroccan Rose Superfood Facial Oil, packed with minerals and vitamins to protect and rejuvenate the skin, drbotanicals.com

Christophe Robin gift set containing a selection of rose-scented hair treatments to boost volume and body, from christophe-robin.com

Grey silk trouser suit by Armani, from the new spring 2019 collection at armani.com

Leopard-print ankle boots with kitten heel, spot on for this season, from kurtgeiger.com

Dales Life | WINTER 2018 | 109

Advert Dales Life Oct 18 size 145 wide x 109.5 deep_Layout 3 23/10/2018 11:51 Page 1

SINCE 1974

saks beauty autumn, Winter. at the stables Come and try one of our gorgeous Winter Warmer treatments and get Cosy in our beautiful brand neW beauty room. Choose from one of the folloWing and save 25% off your first seasonal treatment. hot stones Massage - 30 minutes Back, neck and Shoulders iNTroducTory oFFer £26.25 Full price £35 hot stones Full body 60 minutes iNTroducTory oFFer £45 Full price £60 saks Boost - An invigorating 60 minute pick me up, including back massage and discovery facial iNTroducTory oFFer £41.25 Full price £55

110 | WINTER 2018 | Dales Life

saks sensory heaven 90 minutes of bliss, including fully body massage and discovery facial iNTroducTory oFFer £60 Full price £80 saks healing Touch 2 Full hours of indulgent ‘Me’ time, including full body massage and our vitamin glow facial iNTroducTory oFFer £75 Full price £100 Add hot stones to any of the named packages for an extra £5.

To book your appointment call the salon on 01748 850101 offers valid throughout November 2018 January and February 2019 SAKS HAIR & BeAuty tHe StABleS SedBuRy HAll, ScotcH coRneR, dl10 5lQ terms and conditions apply, valid on selected days with selected team members. Please mention offer at time of booking.

We haven’t forgotten about your hair! cuT & FiNish For oNly £25

Valid January and February 2019 must bring voucher to redeem offer and mention at time of booking. t&c’s apply

beauty file

BY LIZ HANSON

Look at Mii

On a roll

Wouldn’t it be great if you could simply roll away skin problems like acne scars and hyperpigmentation in the comfort of your own home?

Well, according to Swiss Clinic, you can! Their Skin Renewal Treatment consists of a roller equipped with 500 silver-plated micro-needles that you use on problem skin for just a few minutes a day. The needles are tiny – 0.2mm or 0.5mm, depending on your skin type – and it’s completely painless. You follow up the rolling session by applying Swiss Clinic Rejuvenating Serum.

The combination of processes stimulates the skin’s natural healing process, increases blood circulation and promotes growth of healthy new skin cells. Find out more at swissclinic.co.uk

If you yearn for millimetre-perfect eyebrows, tailored specifically to your style and face shape, you’ll love ‘Brow by Mii’, the brand new bespoke eyebrow service now available at Saks, Sedbury Hall, near Scotch Corner. And here’s some great news: Saks have put together an exclusive offer for Dales Life readers who want to try it out.

Mention ‘Dales Life exclusive offer’ when you make your booking and they’ll give you a £5 discount on your ‘Brow by Mii’ treatment, taking the cost down from the usual price of £30 to just £25. What’s more they’ll give you a further £5 off any ‘Brow by Mii’ products that you buy while you’re there – and since Mii is currently getting rave reviews, you won’t want to miss out! To find out more and book your session visit saks.co.uk/ scotchcorner or call 01748 850101.

ALL YOURS There aren’t many places where you can have a spa all to yourself, but we’re fortunate enough to have one right here in the Dales, in the rolling countryside just outside Crakehall, near Bedale. It’s called The Secret Spa, and it’s fully equipped with a range of luxurious facilities, including a 46ft-long indoor heated swimming pool, an outdoor jacuzzi with massage jets, a Swedish Sauna, relaxation room, and a state-of-the-art wet room with a monsoon shower. In this tranquil hideaway guests can unwind and enjoy a variety of treatments: facials, waxing, nail treatments, scalp and body massages, and more besides. You can book a variety of indulgent packages for couples or groups of four to six people – visit thesecretspa.net or call 01677 642001 to find out more.

Dales Life | WINTER 2018 | 111

On the market

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

£649,000 MULBERRY HOUSE, SCORTON

£695,000 5 MIDDLEHAM VIEW

£225,000 BRAMBLEDENE, BRENTWOOD, LEYBURN

£585,000 AUCTIONEER HOUSE

£249,950 GRASMERE, BRENTWOOD, LEYBURN

£550,000 SUMAC COTTAGE

A Grade II listed 5-bedroom detached house including building plot (subject to detailed planning) in a prime position. No forward chain.

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

A well proportioned end terraced 3-bedroom family house requiring updating. Garage, driveway. No forward chain.

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

An immaculate detached 2-bedroom bungalow within a pleasant neighbourhood close to the town centre. Garage, driveway.

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

112 | WINTER 2018 | Dales Life

New 6-bedroom detached house with 1.25 Acres. Gardens with patio.

Oil CH. Detached garage with annexe. Parking. EER: 84, EIR: 82 Contact J. R. Hopper & Co. on 01969 622936 jrhopper.com

Spacious accommodation over 3 floors, 6 double bedrooms. Garage, parking, panoramic views. Patio balcony & garden. EER:70, EIR:61 Contact J. R. Hopper & Co. on 01969 622936 jrhopper.com

3-bedroom detached house in 1.8 acres. Roof terrace with spectacular views, outbuildings, garage, parking, stables & paddock EER:45, EIR:38.

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

Looking for a new bathroom?

Take a peep at Bathroom World Let us open the door to a world of beautiful bathrooms.

Visit our showrooms where our friendly and knowledgeable staï¬&#x20AC; will help you create the bathroom of your dreams.

Station Road, Brompton-On-Swale DL10 7SQ t: 01748 811811 Showroom Open Monday - Saturday 9am-5pm Other showrooms at: Victoria Road, Darlington DL1 5JJ t: 01325 463081 Abraham Business Park, St Helens, Bishop Auckland, County Durham DL14 9TT t: 01388 601756 Dales Life | WINTER 2018 | 113

On the market

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

£350,000 UNDERSCAR, PRESTON-UNDER-SCAR, LEYBURN

OIEO £225,000 133 DALE GROVE, LEYBURN

Deceptively spacious 3-bed link-detached house. Well presented throughout. Integral garage. Private gardens & patio.

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

SO LD

Detached 3-bed bungalow. In need of modernisation. Attached single garage. Delightful mature gardens.

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

Ag Sa re le ed

Traditional stone-built barn conversion with 1-bed annexe.

Substantial gardens & grounds, workshop & garage.

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

OIEO £625,000 THE OLD RECTORY, WENSLEY, LEYBURN

Stunning 4-bed family home with grass paddock. Recently refurbished. Stables, single garage and workshop.

Contact Robin Jessop Ltd. on 01969 622800 robinjessop.co.uk WINTER Life 2018 | XX | Dales Life 2 114 | Dales

£180,000 1 I’ANSON CLOSE, LEYBURN

Immaculately presented 2-bed house. Good sized gardens with patio. Off-street parking.

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

SO LD

£550,000 L’ILE FOSS, ASKRIGG, LEYBURN

£575,000 HOLLINS FARM, WHITASIDE, LOW ROW, RICHMOND Beautifully refurbished 5-bed detached farmhouse. Wealth of original features. Stunning views over Swaledale.

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

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

Bank Top Farm | Sowerby-Under-Cotcliffe

Gill Head | Gunnerside, Richmond

An outstanding Grade II listed 2/3 bed house with range of stables. 14 acres of pasture & 6 acres woodland. Planning permission to convert a barn into a holiday cottage.

Refurbished Grade II listed farmhouse with 3 beds. in stunning moorland location. Vaulted pottery/potential 4th bed. Attached two-storey barn with potential.

Guide Price: £725,000

Guide Price: OIEO £550,000

FREE M ARKET A PPR A I SA L S PROPER TIES IN VITED FOR O U R W I NT E R A U C T I O N

Undercliffe | Moor Road, Leyburn

Nettle Cottage & Annexe | Thornton Rust, Leyburn

Stunning 6-bedroom spacious family house. Fully refurbished.

Triple garage & large parking area. Delightful gardens with feature cliff face. Within walking distance of town centre.

Stunning detached barn conversion with two-storey barn/ annexe. Beautifully appointed. Private gardens & parking. Ideal B&B or large family home. National Park village location.

Guide Price: OIEO £525,000

Guide Price Range: OIEO £495,000

Bedale 01677 425950

robinjessop.co.uk

Leyburn 01969 622800 Dales Life | WINTER 2018 1 XX | Dales Life | 115

MORE THAN JUST A CAREER What makes us unique is our distinctly different culture, award winning wellbeing accreditation and stunning location in the Yorkshire countryside.

BE PART OF A NEW CHAPTER We are recruiting for job roles within all departments at Grantley Hall, including HR & FINANCE

FOOD & BEVERAGE

RESERVATIONS

HOUSEKEEPING

FRONT OFFICE & CONCIERGE

THREE GRACES SPA

ELITE LUXURY GYM AND EXECUTIVE WELLNESS MAINTENANCE

If you would like to join the team, please apply online at grantleyhall.co.uk/careers, call on 01765 620070 or email careers@grantleyhall.co.uk | Grantley Hall, Ripon, North Yorkshire HG4 3ES

Shaun Rankin 116 | WINTER 2018 | Dales Life

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

Authorised and regulated by The Solicitors Regulation Authority Number 606950Dales Life | WINTER 2018 | 117

A.D. CALVERT

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

Established in 1983 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

118 | WINTER 2018 | Dales Life

e: stone@calverts.co.uk

w: www.calverts.co.uk

es m ic ro * Pr t f 00 ar ,0 st 00

£2

The Orchard RICHMOND

HAND-PICKED FOR PERFECTION, UNIQUE HOMES WITH STUNNING VIEWS Each home at The Orchard has been exceptionally designed using traditional stone and brick exteriors, with unique architecture reflecting the spirit of their surroundings. Ranging from two bedroom apartments to four/five bedroom houses, every property is different; making it easy to find a home that suits you perfectly.

Viewings are available at our Show Home, now open at Reeth Road, Richmond DL10 4EF Thursday, Friday & Saturday 11am-4pm.

01609 531314

info@mulberryhomesyorkshire.com *subject to confirmation of valuation at sale release date.

Dales Life | WINTER 2018 | 119

NORMAN F. BROWN CH NO AI N

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

14 Downholme Village, Downholme, Nr. Richmond

A traditional stone cottage with south-facing rear aspect. Close to Reeth, Richmond and Leyburn. Lounge/dining room, study, kitchen, shower room/wc, 2 bedrooms, front and rear gardens, nearby residents parking, oil-fired c/h, d/g, security alarm. Contents available by separate negotiation. £199,950 Richmond Office

Kisdon Cottage, Thwaite, Swaledale

Low Lock Slack Cottage, Nr. Langthwaite

£229,950

£325,000

A deceptively spacious semi-detached character cottage within this picturesque Upper Swaledale village. Entrance porch, hall, lounge, kitchen/dining room, utility room/wc, 2 double bedrooms, en-suite shower room/WC, bathroom/WC, gravel yard, oil-fired C/H, D/G. Richmond Office

A spacious traditional semi-detached cottage occupying a lovely dales location. Entrance hall, lounge, kitchen/ dining room, cloakroom/wc, 3 bedrooms, bathroom/wc, double garage, ample parking, front and rear gardens, night storage heating, UPVC D/G Richmond Office

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

J.R. HOPPER

& Co. E ST. 1886

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

Holiday Property. Overseas Property. Business Transfers. Acquisitions.

Valuations. Surveys. Mortgage Advice. Inheritance Planning.

Property & Antique Auctions. Removals, Collections & Deliveries.

Bentham 01524 263739 Hawes 01969 667744 Leyburn 01969 622936

Settle 01729 825311 London 02072 980305 Fax 08452 802213

www.jrhopper.com 120 | WINTER 2018 | Dales Life

Removals & Storage

Take the stress out of moving with Bridgefields Removals Local, National & International Movers & Shippers Contact us today for your FREE no-obligation quote

Special long and short term storage rates Specialist expertise handling artwork, pianos and antiques

+44 (0)1748 850606 info@bridgefields.co.uk www.bridgefields.co.uk

Feversham Fields, Helmsley Ashwood Close, Helmsley, YO62 5HW

Visit our beautifully designed show home.

Discover Feversham Fields, our brand new development situated in the picturesque town of Helmsley, on the edge of the North Yorkshire Moors.

With prices starting from ÂŁ312,000.

Marketing Suite & Show Home open: Thursday to Monday, 10am to 5pm For more information call: 01439 758 261

Follow us on Facebook @Fevershamfields

fevershamfields.co.uk Dales Life | WINTER 2018 | 121

Yorkshire Firewood

Kiln-dried logs for a hotter and cleaner burn

Winter 2018

FREE

DALES LIFE DELIVERS ANTIQUES | FOOD | INTERIORS | WILDLIFE | GARDENS

YORKSHIRE’S FAVOURITE FREE MAGAZINE

Free local & nationwide delivery*

WINTER MAGIC Cook up a festive feast with top chefs Marcus Wareing, Gizzi Erskine, Gill Meller, Simon Hulstone and Darina Allen The secret life of owls • Quirky Steiff collectables • Vibrant winter flowers

Can you help us do it?

Call 01609 775922 or order online *Delivery charges apply to some areas

yorkshirefirewood.co.uk

We are looking for distribution agents to help us get the magazine to even more communities in the Dales.

If you live in Masham, Bellerby, Harmby, Constable Burton, Finghall, Morton on Swale, Ainderby Steeple, North Cowton, East Cowton, Hunton, Crakehall, Constable Burton, Patrick Brompton, Exelby, Burneston, Kirklington, Pickhill, Carthorpe, Barnard Castle, Northallerton or Thirsk and would like to join our team, we would love to hear from you. Top rates paid.

Interested?

Email sue@daleslife.com or call 07970 739119 122 | WINTER 2018 | Dales Life

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

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 2018 | 123

FLOOR TILES & FLAGS CLEANED AND SEALED

Your local friendly chartered architects

Kitchens • Conservatories • Halls

Designing dreams

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

JOHN LORD

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

01748 811452 • 07961 460020

www.rbcarchitect.co.uk

john@steamcleanseal.co.uk

Oak House CONSTRUCTION

Dales life_RBC Architect_14.indd 1

23/06/2014 17:57:01

Friendly, reliable builders with 30 years’ experience of providing high quality construction work

New builds Extensions Conversions General building work

Collect your copy of Dales Life from: Oak House Construction Covering the Yorkshire Dales and surrounding areas

07875 161302 or 01969 622970 www.oakhouse-construction.co.uk info@oakhouse-construction.co.uk

124 | WINTER 2018 | 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

daleslife.com

Mainsgill Farm Shop, Richmond Tennants of Leyburn Wensleydale Creamery, Hawes Barkers, Northallerton The Bruce Arms, West Tanfield

As the Manager I can say with pride that our staff work tirelessly to provide the complex care that our Residents require, with true compassion.

Hillcrest always has a warm and welcoming atmosphere.

It enjoys an enviable reputation within the community and is highly recognized as the best and most effective elderly Home for people who have Dementia or Alzheimerâ&#x20AC;&#x2122;s.

Hillcrest

Care Home

Why not call in to see me and view for yourself the level of care being offered to all our Residents.

Call Hillcrestâ&#x20AC;&#x2122;s Manager to arrange a visit at a time to suit you on 01748 834444 or email hillcrest@sirtin.com Hillcrest, Byng Road, Catterick Garrison, DL9 4DW

Other homes included in the Group: Stobars Hall, Kirby Stephen, CA17 4HD 01768 371291 The Gatehouse, 9 Manor Road, Harrogate, HG2 0HP 01423 535700 Kirkwood, 35 Moorfield Road, Ben Rhydding, Ilkley, LS29 8BL 01943 600653 Dales Life | WINTER 2018 | 125

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

OUTSTANDING

BY CQC

Putting you at the heart of our care north end, Bedale, north yorkshire dl8 1af Tel: 01677 423635 www.residential-homes.net

To book space in the Spring issue contact Sue Gillman Telephone: 01904 629295 Mobile: 07970 739119 email: sue@daleslife.com www.daleslife.com 126 | WINTER 2018 | Dales Life

Stobars Hall

Care Home

I, as the Manager and my dedicated team endeavour to run a caring business. We acknowledge the ever changing complexity of the Residents care needs, which at times can create a challenging environment.

The trained and committed team continue to strive for excellence in the delivery of care, ensuring that the Residents can lead a safe, caring and content daily life.

The Homeâ&#x20AC;&#x2122;s commanding position is set in substantial grounds, and the building itself with castellations and turrets is recognised as being of significant historical interest.

Call Stobars Manager to arrange a visit at a time to suit you on 01768 371291 or email stobarshall@thefranklyngroup.com Stobars Hall, Kirkby Stephen, CA17 4HD

Other homes included in the Group:

Hillcrest, Byng Road, Catterick Garrison, DL9 4DW

01748 834444

The Gatehouse, 9 Manor Road, Harrogate, HG2 0HP 01423 535700 Kirkwood, 35 Moorfield Road, Ben Rhydding, Ilkley, LS29 8BL 01943 600653 Dales Life | WINTER 2018 | 127

Christmas 2018

Christmas Shopping Evenings

Save

at The Wensleydale Creamery Visitor Centre

20%*

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

Christmas Shopping Evenings

(in store only)

Thursday 6th & Tuesday 18th December, 5pm – 8pm.

• Italian specialties served in Calvert’s Restaurant 5pm – 7.30pm • Complimentary mince pies and mulled wine • Festive entertainment

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

Christmas Lunch

Monday 26th November – Sunday 30th 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.

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 11th December (dispatched from Wednesday 12th December) Cheese Boxes: Friday 14th December (dispatched Tuesday 18th December)

Check out our blog for the latest news and events wensleydale.co.uk/blog 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 @WdaleCreamery

wensleydalecreamery

@wensleydale_creamery

BLOG

wensleydale.co.uk/blog

*Excludes alcohol, promotional items and Calvert’s Restaurant. **Some exclusions apply. †Not available 24th December.

Closed Christmas Day and Boxing Day. 128 | WINTER 2018 | Dales Life

TO DINE FOR great places to eat and stay in the beautiful Yorkshire Dales SIMONSTONE HALL

The Brasserie at Simonstone Hall Country House Hotel offers a dining experience unrivalled in the Yorkshire Dales, along with equally delightful panoramic views from the restaurant and lounge. By connecting with neighbouring farmers, gamekeepers, butchers, brewers, suppliers and producers – and using only the highest quality, seasonal ingredients – our chefs are able to create something that not only tastes great but also benefits the local community.

T: 01969 667255 simonstonehall.com

THE SANDPIPER INN

Chef Jonathan Harrison and his wife Janine have owned The Sandpiper Inn since 1999, during which time they have won numerous accolades for their unique take on modern British cooking. The Sandpiper’s cosy traditional bar serves local real ales, fine wines and an extensive range of whiskies. The stylish 40-seater restaurant is open for lunch and dinner from Tuesday to Sunday inclusive, and there are two tasteful boutiquestyle en suite double bedrooms for overnight guests.

T: 01969 622206 sandpiperinn.co.uk

THE BLACK SHEEP BREWERY

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

T: 01765 680101 blacksheepbrewery.com

SWINTON PARK HOTEL

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

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

T: 01765 680900 swintonpark.com

GILROY’S - THE MORRITT HOTEL

Named after one of the North East’s most famous artists, John Gilroy, The Morritt’s award-winning restaurant serves up innovative dishes that vary according to what’s in season, with ingredients sourced from local suppliers.

Head chef Alex Wood treats diners to a complimentary amuse-bouche, followed by homemade breads and flavoured butters. Finish with one of the pastry chef’s signature puddings, or an intense Anglo-French cheeseboard, complemented by a full-bodied red. Gilroy’s is a first-rate dining experience.

T: 01833 627232 themorritt.co.uk Dales Life | WINTER 2018 | 129

THE BURGOYNE

Relaunched in 2018 with a new look and a new head chef, the 1783 Bar and Restaurant at The Burgoyne is on a mission to bring fine dining to the picture postcard village of Reeth. Serving adventurous dishes based around delicious, freshly sourced produce in an elegant dining room that looks out over the village green, itâ&#x20AC;&#x2122;s the perfect place to book a table for dinner or pop in for a drink or a snack.

T: 01748 884292

1783restaurant.co.uk

THE SADDLE ROOM RESTAURANT & WINE CELLAR

Situated right next door to The Forbidden Corner, The Saddle Room restaurant features several different dining areas, all offering locally sourced food cooked to perfection. Join us for the best breakfast in the Dales, or good honest bar food served from noon onwards.

Walker- and dog-friendly, with modern, spacious cottages and brand new B&B rooms for cosy overnight stays.

T: 01969 640596 thesaddleroom.co.uk

TENNANTS GARDEN ROOMS

Tennants Garden Rooms Restaurant in Leyburn forms part of Tennants Garden Rooms - a stunning, multi-purpose event venue which combines the adjacent auction centre with exhibitions, concerts and events. The Restaurant blends relaxed elegance and great food with confident menus that focus on quality local ingredients. Executive Chef Paul RichardsonMackie and his team develop beautiful seasonal dishes that really celebrate the very best Yorkshire produce.

T: 01969 621146 tennantsgardenrooms.com

THE BRUCE ARMS, WEST TANFIELD

A comfortable and characterful 18th century coaching inn, ideally situated in the picturesque village of West Tanfield, The Bruce Arms has a glorious sun terrace for summer evenings and comforting log fires in the winter.

It serves a regularly changing menu of fine food with a local emphasis, and keeps an extensive selection of gins, whiskies, wines, cask ales and bottled craft beers.

T: 01677 470325 thebrucearms.com

THIRTEEN

Thirteen is a smart, comfy restaurant in the centre of Leyburn, owned and run by husband and wife team Michael and Sarah McBride. The menu is based around fresh, seasonal Yorkshire ingredients, offering beautifully presented modern British cooking with a Continental twist. Ideal for family celebrations; childrenâ&#x20AC;&#x2122;s menu available. Thirteen is open for lunches on Fridays and Saturdays, and for dinners on Monday nights and from Wednesday to Saturday inclusive. Space is limited, so book early to avoid disappointment.

T: 01969 622951 thirteenatleyburn.co.uk

THE WHITE BEAR

The White Bear is situated in the beautiful market town of Masham.

A team of talented chefs use locally sourced ingredients to create delicious, seasonal dishes. Enjoy your meal in the charming dining room or the traditional bar; open fires create a cosy atmosphere throughout.

An extensive wine list complements the menu. Accommodation is available in fourteen individually designed rooms, all en suite.

T: 01765 689319 thewhitebearhotel.co.uk 130 | WINTER 2018 | Dales Life

Eccles Heddon LLP Solicitors

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

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

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

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

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