Daleslife Autumn 2011

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Autumn Issue 2011

DalesLife ANTIQUES

WINE

TRAVEL

INTERIORS

GARDENING

HEDGEROW HARVEST Foraging for Autumn fruit

Perfect Setting Make your own Jams and Jellies

Use Your Loaf Nothing beats home-baked bread

Simple and Stylish THREE GREAT RECIPES BY ANGELA HARTNETT

COUNTY KITCHENS (Leyburn) Ltd Exquisite new range of handmade kitchens now in stock.

PLEASE ASK FOR OUR COMPLIMENTARY BROCHURE TELEPHONE: 01969 624274 Showroom: Belle Vue Offices, Market Place, Leyburn, North Yorkshire, DL8 5AW Visit our website: www.yorkshire-kitchens.co.uk Open: Monday to Friday 9am-5.30pm and Saturday 10am-1pm

Autumn 2011

Welcome Autumn has come early this year, and with it one of the biggest wild food harvests I’ve seen for a long time.

The local hedgerows are weighed down with masses of luscious fruit, so why not get out there and make the most of nature’s bounty?

Our wildlife expert Professor Chris Baines regularly goes out foraging, and on p.16 he describes some of his favourite wild fruit treats.

And if you fancy turning some of your haul – or fruit from your garden – into delicious jams or preserves, you’ll find some terrific recipes on p.72.

Nothing beats good old-fashioned home baking, and with plenty of apples on hand I’m looking forward to making Angela Hartnett’s apple and blackberry pie on p.64. There’s a cracking recipe for apple tart on p.70 too.

While you’ve got the oven on, what about making some bread? Most supermarket loaves are packed with additives and preservatives – not to mention the fact that their taste isn’t a patch on the homemade stuff. Baking your own is easier than most people imagine, and it’s great fun too. To get started, turn to p.80.

Of course, when you’re done with fruit picking and baking, you’ll find plenty of other great reading in this autumn issue of Dales Life, including all your favourite regular features.

A very big thank you to everyone who entered our reader competitions in the last issue. Unfortunately we don’t have the space to print all the winners’ names because there were so many of them, but all winners have been notified by email.

We’ll be back soon with a bumper Christmas issue.

Until then, let’s enjoy all the good things that autumn has to offer!

To advertise in Dales Life contact Sue on 01904 629295 or 07970 739119 sue@daleslife.com www.daleslife.com

Sue Gillman Editor 3

Bespoke doors Cast iron radiators Period fireplaces Oak flooring Handmade kitchens

View our on-line brochure at www.periodhousestore.co.uk Unit 3-7, Simpson Building, Borough Road, Gallowfields Trading Estate, Richmond, North Yorkshire DL10 4SX Tel: 01748 821500

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Contents

Autumn 2011

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72 16 80 On the cover 16 Hedgerow Harvest

72 Perfect Setting

This autumn promises

Capture the flavour

another bumper wild harvest, says Professor Chris Baines.

of summer with these mouthwatering homemade preserves.

64 Simple And Stylish

80 Use Your Loaf

Deliciously different

Bake your own bread with

recipes from super talented chef Angela Hartnett.

these easy-to-follow recipes from Peter Sidwell.

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Contents

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52

Features 9 Emporium Inspiring ideas for your home and garden.

14 Inside Story The latest news on interiors, compiled by Chloe Smith.

22 Reader Offers This month’s special offers.

24 Dig It If you are growing onions, now’s the time to harvest, says Adam Appleyard.

30 A Great Yarn Why is Wensleydale wool so sought after? Ian Henry finds out.

36 Vietnam Venture Anna Melville-James on a holiday destination that has it all.

44 Taking It Easy Cook great meals without spending hours in the kitchen.

Three simple recipes from Rachel Allen.

52 On The Grapevine Christine Austin explores the wines of Languedoc.

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58 The Discerning Diner Claudia Blake visits The Frenchgate Hotel, Richmond.

70 In Season British apples are one of the world’s finest culinary treats.

86 Gold Star Ian Henry meets Yorkshire Jeweller Robert Feather.

90 Victorian Values Tennants’ expert Sarah Hardy introduces some right royal jewellery.

94 Log In Luxurious wooden lodges in an idyllic Dales setting.

96 Out And About Bedale makes the perfect destination for a day out.

103 Dales Diary A guide to local events.

114 Bookmark Brian Pike sizes up some new titles.

129 To Dine For Great places to eat in the Dales.

Editor: Sue Gillman Deputy Editor: Brian Pike Production: Claudia Blake Advertising: Sue Gillman Art Editor: United By Design Fashion Editor: Chloe Smith Proofreader: Elaine Pollard Proprietor: Sue Gillman T: 01904 629295 M: 07970 739119 E: sue@daleslife.com Dales Life Holgate Villas, Suite N, 22 Holgate Road, York, North Yorkshire YO24 4AB

Contributors: Adam Appleyard Anna Melville-James Brian Pike Chloe Smith Chris Baines Christine Austin Claudia Blake Ian Henry Laurie Campbell Mark Sunderland Mike Kipling Samantha Rough

To advertise in Dales Life contact Sue on 01904 629295 or 07970 739119 All rights reserved. Permission for reproduction must be sought from the publisher. Freelance contributions welcomed. The views and opinions expressed in Dales Life are not necessarily those of the publishers or their employees.

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Curtains & Blinds, Fabric, Furniture, Lamps Mirrors, Bespoke Joinery.

The Cattle Market, Market Place, Hawes, DL8 3RD Tel 01969 666077

www.bearcottageinteriors.co.uk

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Our ethos is to oer bespoke and individual pieces that have been recycled and revamped.

Antique upholstered pieces Bespoke service Hand ďŹ nished furniture Home accessories www.peppercornhouse.com email: enquiries@peppercornhouse.com Tel: 01325 401778 Mob: 07961967070

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EMPORIUM

Inspiring ideas for your home 1 1 International Velvet

Sanderson’s ‘Laszlo’ collection of cut-velvet fabrics is inspired by 1950s pottery, and the leaf motifs, geometric blocks and stripes capture the vibrancy of the era. From £49 per metre, Milners of Leyburn, www.milnersofleyburn.co.uk, 01969 622208.

2 Special Brew

This striking four-cup teapot from Emma Bridgewater’s ‘Hellebore’ collection is made from English earthenware with an elegant hand-sponged design. £49.95 from Serendipity, Leyburn, 01969 622112.

3 Cosy Cuppa

Keep your teapot piping hot with this amusing sheep-design tea cosy from the ‘Fleeced’ collection

by Ulster Weavers. £10.50 from Askrigg Village Kitchen, Askrigg, www.askriggvillagekitchen.co.uk, 01969 650076.

4 What a Hoot!

This folksy floral patchwork owl cushion is full of vintage charm and would look terrific in any child's bedroom. £15.50 from Askrigg Village Kitchen, Askrigg, www.askriggvillagekitchen.co.uk, 01969 650076.

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5 Candle Power

Need to unwind? Relax and enjoy the intoxicating scent of these luxurious Fig candles from True Grace. £19.95 from Bear Cottage Interiors, Hawes, www.bearcottageinteriors.co.uk, 01969 666077.

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PATCHWORK ROSE Beautiful home accessories and stylish gifts

In addition to our Patchwork Rose Interiors range, we are delighted to also stock: Cath Kidston Natures Purest Baby Umpie Sophie Allport Susie Watson Designs Hannah Nunn Lamps

23 North End, Bedale, DL8 1AF | 01677 427627 | www.patchworkrose.co.uk 10

EMPORIUM

Inspiring ideas for your home and garden

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1 Cover Story

Add warmth and sophistication to your décor with this acorn and leaf pattern fabric from Vanessa Arbuthnott’s ‘Wildflower’ collection.

Available from Bear Cottage Interiors, Hawes, www.bearcottageinteriors.co.uk, 01969 666077.

2 Step On It

Ease the strain of stretching to those hardto-reach places with this classic step stool – perfect for your kitchen or bathroom. £70 from The Forge Home Interiors, Bedale, www.forgeinteriors.co.uk, 01677 427383.

3 Clock In

Tell the time in style with this eye-catching Thomas Kent ‘Cotswold’ wall clock with hand-painted raspberry face and cream numerals. £78 from Dovetail Interiors, Bedale, www.dovetailinteriors.com, 01677 426464.

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4 Today’s Paper

This Farrow & Ball handmade Baroque style wallpaper would work equally well in a country cottage or a modern home. £82 per 10m roll from The Forge Home Interiors, Bedale, www.forgeinteriors.co.uk, 01677 427383.

5 Jam Session

Put some fun into tea time with this perky retro Jammy Dodger mug from Make International’s biscuit-themed range. £8.75 from Dovetail Interiors, Bedale, www.dovetailinteriors.com, 01677 426464.

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Our beautiful new shop is now open in Bedale.

We stock a gorgeous range of designer yarns, from cashmere, silks, baby alpacas, Mulberry silk, mohair to British sheep breeds.

Exciting range of patterns, needles and accesssories.

New Jersey, for everyone who loves to knit. new jersey, 38 Market Place, Bedale, DL8 1EQ. 01677 427746 www.newjerseywools.co.uk

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Telephone 01423 774020

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www.sofasandstuff.com

EMPORIUM

Inspiring ideas for your home and garden

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1 Cupboard Love

Perfect for a shabby-chic home, this charming Shakerstyle cupboard features hand-carved heart detailing and vintage brass hooks. £70 from Patchwork Rose, Bedale, www.patchworkrose.co.uk, 01677 427627.

2 It’s In The Bag

Step out in style with this cheery floral bag designed by Ulster Weavers – it’s attractive, and practical too. £10.50 from Askrigg Village Kitchen, Askrigg, www.askriggvillagekitchen.co.uk, 01969 650076.

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3 No Place Like Home

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Celebrate domestic bliss with this beautiful feature cushion, handmade in North Yorkshire. £22 from Patchwork Rose, Bedale, www.patchworkrose.co.uk, 01677 427627.

4 Cookery Class

The gorgeous soft blue finish of the ‘Coastal Blue’ Collection of cookware from Le Creuset complements a wide variety of kitchen styles, from modern to traditional. See it at Serendipity, Leyburn, 01969 622112.

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5 Hare Today

This delightful bronze sculpture from the Frith Premier Collection

by Paul Jenkins would make a striking showpiece for the home of any nature-lover. Prices from £88.50, Serendipity, Leyburn, 01969 622112.

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e

InsideStory

compiled by chloe smith

WOOD WORKS There’s even more to see at Dovetail Interiors, following their recent move to larger premises in Bedale Market Place.

Their three-floor display space now includes dining room and bedroom settings where you can view a wide range of solid wood furniture, along with a newly expanded selection of stylish accessories such as Emma Bridgewater ceramics, Make International homeware and Newgate clocks. Whatever size and design of furniture you’re looking for, Dovetail Interiors can

make it to your specifications – solid oak or reclaimed pine, stained, waxed or beautifully hand painted, the choice is yours. Their bespoke painted dressers and larder units are an ideal solution for anyone who needs to make best use of their space. Dovetail Interiors also offer furniture in Fairtrade mango wood, an unusual timber with a striking and especially attractive grain.

Dovetail Interiors, 17 Market Place, Bedale, 01677 426464.

All Present If you’re searching for a special gift, or something to brighten up your home, Patchwork Rose in Bedale will probably have just what you want. Patchwork Rose is a light, airy, easy-to-browse shop that was opened last June by mother and daughter partnership Jill Reese and Rebecca Pitcher.

As well as stocking sought-after brands like Cath Kidston and Sophie Allport, they make a point of supporting Yorkshire makers, so you’ll find – amongst other treasures – gorgeous Umpie fabric bags and beautiful paper-cut lamps from Hannah Nunn.

Patchwork Rose also make their own range of home accessories, including doorstops, draught excluders and noticeboards. They have some great gifts for babies from 14

Nature’s Purest, along with children’s toys and, as you might expect, a fine selection of greetings cards.

Patchwork Rose, 23 North End, Bedale, 01677 427627.

At home with Serendipity For seriously stylish interiors

Serendipity Serendipity Interiors, Norfolk House, Market Place, Leyburn, North Yorkshire, DL8 5AQ. Tel: 01969 622112 Fax: 01969 625513

Bathrooms Direct Bring your bathroom to life Visit our showroom where we have a stunning range of bathroom suites on display Bathrooms Direct, The Industrial Estate, Leeming Bar, North Yorkshire DL7 9UL T 01677 425788/424035 F 01677 425581 E sales@bathrooms-direct.net W www.bathrooms-direct.net Est. 1988. Bathrooms from most major manufacturers 15

Hedgerow Harvest Professor Chris Baines forages for autumn uit.

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Elderberries

For me, the first blackberry-and-apple crumble of the year marks the start of a flurry of foraging activity. Whilst I’m not a big jam eater, the wild fruits of the British countryside offer a selection of other special treats that I would hate to be without.

It’s surprising how few people can be bothered to gather wild fruits these days.

I grew up immediately after the war, when jam pans and jelly bags were essential utensils. Picking blackberries by the basketful was an annual tradition, and we would spend scorching-hot days on the moors above Sheffield, surrounded – and indelibly stained – by bilberries.

Today, a shortage of time and storage space makes quality more important to me than quantity. My aim is to capture the flavour of a few wild fruit each autumn, so to provide a scattering of moments of pleasure throughout the rest of the year.

This more modest approach to harvesting is also good for wildlife. Wild nuts and berries are a crucial source of energy for many birds and mammals as winter approaches, so it is important for us not to be too greedy. Fortunately, fruit is often most favoured by wildlife when it is well past its prime.

Autumn insects generally only sip the sugary juices when fruit is overripe – watch out for peacock and red admiral butterflies perched on blackberries that are far too soggy for us to enjoy. Crab apples need to have been softened by decay before blackbirds and thrushes take much interest. And wild plums may be attacked by wasps when they are still on the tree, but it is often the damaged individual fruits that they find easiest to eat.

Rowan berries are an exception. These are amongst the first fruits to ripen, and I have Red Admiral Butterfly

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seen blackbirds strip a whole tree in the time it has taken me to break out the preserving jars. Rowan berries are worth the race to harvest, though.

The smoky-sharp flavour and extraordinary orange-pink colour of rowan-berry jelly makes a very special addition to a meal of cold lamb, or a pan-fried venison steak.

A small serving is sufficient, which means that two or three jars of jelly will last me all year. With crab apples added to increase the pectin levels and speed the setting, it offers a flavour that can only come from the wild, and I think it beats redcurrant jelly hands down.

Another favourite is elderberry sauce, which is spicier and which is bottled as a thick liquid; I use it in game stews. Alternatively, if I leave out the onions and spices, elderberry sauce makes a useful hot drink to counter the winter cold. Elderberries are a particularly important food for wild birds. They provide a late energy boost for some of our small warblers before they set off on their long flight south to Africa. Fortunately, the crop is so reliable and plentiful that there is always more than enough for me and my feathered friends. Blackthorn is especially important as an early source of pollen, and its white flowers appear well before its leaves.

The dark purple fruits are impossibly sour to our tastebuds, but the pigeons and blackbirds seem to like them.

Their real value is as the unique flavouring in sloe gin, and this could hardly be easier to make. Shake sloes, sugar and gin in a sealed jar every day for a week or two and you will have a delectable drink ready in time for Christmas. The colour alone

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is worth the effort, the flavour is unforgettable, and it makes a great seasonal gift.

The bullace is a wild fruit that I have been enjoying for years, but hardly anyone seems to know it. The bullace is a wild plum whose fruits look like giant sloes, but the flavour is intensely sweet and plummy. It is not very common, but well worth scouring the hedgerows for. I have my own secret supply beside a stream in North Wales, and another in Shropshire – and once you find your own bullace bushes you will definitely make a pilgrimage to them every autumn.

In the past I have made bullace jelly, bullace chutney and bullace wine, but these days I pick the ripest of the fruits, spread them carefully on the wire grid of my oven shelves and dry them very gently overnight. By morning I have bullace prunes, and they are absolutely unforgettable.

I serve them as an accompaniment to Wensleydale cheese, and the contrast between the creamy crumbliness of the cheese and the chewy texture and intense fruity flavour of the prunes is heavenly.

The wrinkled bullaces will keep for several years if stored dry in airtight jars, and I can almost guarantee that they will be a culinary ‘first’ for anyone you are prepared to share them with.

This autumn promises another bumper wild harvest, with plenty of fruit and nuts to satisfy both animal and human foragers. In a less bountiful year, though, the food supply can be critical for some wild

Native Red Squirrel

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species, and it may even be necessary for us to hold back.

This is particularly true of wild hazelnuts, because they are such an important source of food for two of our most endangered mammals. One of them, the red squirrel, also has pine seeds to fall back on, but the other, the dormouse, is heavily dependent on hazelnuts. In fact the neatly chiselled hole in a discarded hazelnut shell is one of the most reliable indications that these beautiful creatures are in the vicinity. The recent reintroduction of dormice into one or two hazel-rich habitats in the Yorkshire Dales is proving a popular success for conservationists, so for the next year or two it might be better to forego this particular wild treat and opt for a foraging session in the local health-food shop instead.

Dormice on the doorstep Dormouse © Roger Gaynor

It looks like being another good year for our local dormice, with a bumper crop of hazelnuts on the way to help them build up their fat reserves for winter.

Dormice were successfully reintroduced to Freeholders’ Wood at Aysgarth Falls back in 2008, thanks to the hard work of dedicated staff and volunteers from The People’s Trust for Endangered Species and the Yorkshire Dales National Park Authority.

Dormice are a protected species, but trained and licensed fieldworkers have been checking the special nest-boxes in the wood regularly. Recently they have been delighted to find a number of newly made nests, some with pregnant females and some with infant dormice.

Freeholders’ Wood is a designated Site of Special Scientific Interest, and a great place to see a wide variety of plants, invertebrates, birds and mammals. For further information about Aysgarth Falls and Freeholders’ Wood visit www.yorkshiredales.org.uk.

Wild Bullace

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Inspiration for your home

Your local department store for style and personal service Carpets Rugs Curtains Blinds Lighting Bedding

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

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Reader Offers WIN THIS GORGEOUS DESIGNER GOLD NECKLACE WORTH OVER ÂŁ400 We are delighted to offer our readers the chance to win this stunning necklace, kindly donated by Yorkshire jeweller Robert Feather.

This striking contemporary piece is made from Sterling silver with 18 carat stripes rolled into the surface, and is set with an oval citrine.

You can find out more about Robert's work on page 86, and on his website, www.robertfeatherjewellery.co.uk.

For your chance to win this fantastic prize, visit www.daleslife.com.

WIN A STAY AT YOREBRIDGE HOUSE HOTEL, A LUXURY BOUTIQUE HOTEL IN THE YORKSHIRE DALES Dales Life is offering one lucky reader the chance to win a night's stay at Yorebridge House Hotel.

A bottle of champagne on arrival is included, and the accommodation offered includes its own private terrace with an outdoor hot tub.

Yorebridge House Hotel is in a charming riverside setting on the edge of the unspoilt village of Bainbridge in the North Yorkshire Dales – a perfect spot for those who want to explore the beauty of the Dales landscape.

For your chance to win visit www.daleslife.com.

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WIN A NEW KARNDEAN FLOOR FROM THE KNIGHT TILE COLLECTION, WORTH OVER £500

KINDLY DONATED BY DAVE HUDSPETH CARPETS. Karndean's spectacular flooring will enhance any room. It is highly versatile, and offers the look and feel of natural materials whilst having none of the practical drawbacks – so you can have wood-effect planks that are quiet underfoot, elegant ceramic tiles that never crack, and intricate mosaic designs that always feel warm.

We have 10 square metres, worth over £500, for one lucky reader to win. Visit www.daleslife.com for more details and your chance to win this great prize. Terms and conditions apply.

See Karndean's range of beautiful flooring at Dave Hudspeth carpets, Northallerton, Leyburn, and Catterick Garrison. For more information call 01969 625111 or visit www.davehudspethcarpets.co.uk.

WIN A MAGNUM OF CHAMPAGNE

FROM YORKSHIRE VINTNERS Yorkshire Vintners and Dales Life have joined forces to give one lucky reader the chance to win this magnum of Le Mesnil Champagne, worth more than £50.

Yorkshire Vintners is a family-owned wine merchant whose wines are chosen on their quality and style. Just one year old, the company has already established itself as one of North Yorkshire’s most exciting wine retailers. Their warehouse and shop are open Monday to Friday 9pm to 5pm, to both trade and private customers.

For more information about Yorkshire Vintners visit www.yorkshirevintners.co.uk, and for your chance to win the magnum of champagne visit www.daleslife.com.

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Dig it!

If you’re growing onions, now’s the time to harvest this year’s crop – and start preparing for next year’s – says Adam Appleyard.

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O

nions are thought to be one of the world’s oldest cultivated crops, with evidence of their use in cooking dating back at least as far as the Bronze Age.

Like all members of the Allium family – which also includes shallots, garlic and chives – they are a rich source of phenols and flavonoids, said to provide a wide range of health benefits. Be this as it may, few savoury meals are complete without a hint of one or other of them.

Fork Lift If you’ve been growing onions this year, the first signs of autumn are a hint that you need to think about harvesting and storing them for the winter ahead.

High winds and heavy rain often knock onion leaves flat, but as long as they remain green – and the weather is clement – there’s a chance of your onions bulking up just that little bit more. It’s when the leaves start turning yellow that you need to get busy.

Use a fork to loosen the soil so that you can lift your onions without breaking off the leaves. If any of them show signs of rot, strip away the affected layers of skin and use them up promptly – a few big pots of onion soup for the freezer or a nice batch of chutney should do the trick.

If the weather permits, spread the rest out in the sunshine to dry, preferably on a rack of some sort.

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When your onions are completely dry, brush off any dirt and store them somewhere cool and dry, ensuring that there is good air circulation.

Hanging them in nets is one possibility, but I quite like plaiting together the leaves and hanging them along a horizontal length of string in the shed, well out of reach of envious field mice. Unlike potatoes, which need to be kept in the dark to stop them sprouting, onions are best stored in the light.

Ready, Get Sets, Go No sooner have you cleared your plot of onions than you should start thinking about planting some more.

Onions grown over the winter months are unlikely to rival your main-crop onions – planted in spring – for size. But they are a good way to make profitable use of untenanted space in the garden that might otherwise stay empty.

Unless you have time on your hands, forget about growing them from seed.

Instead, buy yourself a bag of winter onion sets to plant in October (sets are simply tiny young onions, by the way). Choose a sunny, well-drained site and plant each set 2–3cm below the level of the soil and about 15cm from its neighbours, in rows that are approximately 30cm apart. Don’t be tempted to dig in fresh manure immediately before planting, because onions don’t like it. They thrive in rich soil, but prefer it to have been enriched a fair while in advance. If drainage is a problem in your plot, try shifting your soil into a series of ridges and furrows and planting the onions in the ridges.

Keep your onion rows well-weeded throughout autumn and winter. It’s

amazing how vigorously weeds can grow, even in the dark half of the year, and your onions need to grab hold of every last bit of light they can get.

Pull and use them as and when you need them, just as soon as they are big enough to use, because winter onions don’t keep well. With a bit of luck the ones that stay in the soil through until late spring or early summer should attain a respectable size – by which time you will be sowing main-crop onions to set the whole onion-growing cycle in motion again.

Popular choices for overwintering onions include ‘Senshyu Yellow’, a Japanese variety with golden skin, along with ‘Radar’, ‘Troy’ and ‘Electric’. All are widely available.

Bring It In Chives, with their intense green stems and striking pink or purple flowers, are closely related to onions.

Chopped and sprinkled, they give a lift to pretty much any savoury dish. Just don’t cook them, because it will spoil the flavour.

In winter – in this country at least – the leaves will die back and your chives will vanish underground until spring. But if you want to carry on using chives over winter, it’s 27

easy enough to bring them indoors and keep them on a windowsill.

In September or October, dig up a clump of chives and divide it into smaller pieces. Pot up a couple of these smaller clumps and trim the leaves down to a height of 2cm or so. Leave these pots outdoors until they have experienced a couple of stiff frosts – this taste of winter will help reset their internal clocks. Then bring your pots inside and put them on a warm sunny windowsill. They should respond by sprouting again, and in a week or two you’ll have a usable crop.

Whether or not you bring them indoors, dividing up your clumps of 28

chives is a good idea. It’s the simplest way of propagating them to other parts of the garden, and – as with many other plants – dividing up tight clumps will give them extra vigour and a new lease of life.

Like onions, chives enjoy a sunny spot with well-drained soil. As well as ‘normal’ chives (Allium schoenoprasum) you might also like to try Garlic Chives (Allium tuberosum, also known as Chinese Chives), which have white flowers and – as the name suggests – taste of garlic. Both are easily grown from seed, so if you don’t have any in your garden at the moment, you might consider investing in a packet next spring.

Can you tell the difference?

Is it wood or PVCu?

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Visit our showrooms at: Lifetime Home Improvements Plews Way, Leeming Bar Ind. Estate Northallerton, North Yorkshire DL7 9UL T: 01677 424381 W: www.lifetimeltd.com 29

A Great Yarn Just why is Wensleydale wool so sought-aer?

Ian Henry visits the Wensleydale Longwool Sheepshop to find out

“eir fleece is long, so and lustrous. It’s the finest lustre longwool in the world.”

Ann Bolam is passionate about Wensleydale sheep, and she and her husband keep a 35-strong flock of these endearingly shaggy beasts.

Together with her friend Ruth Tombleson, Ann runs The Wensleydale Longwool Sheepshop at Cross Lanes Farm near Leyburn.

It’s a Mecca for knitters – and for 30

anybody in search one of the most luxurious woollen garments that money can buy.

The Wensleydale is a very different kind of sheep to it’s next-Daleneighbour, the Swaledale.

Swaledales are a hardy upland breed, compact and tough, with coarse, resilient wool to match.

They are an ancient breed whose origins are lost in the mists of

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history. The Wensleydale, by contrast, appeared on the scene much more recently, and favours lower altitudes. It is big and burly, and its unique and highly valued wool hangs in lengthy, fetching ringlets.

All of today’s Wensleydales can be traced back to a tup named Bluecap, the result of a cross between an English Leicester and a Teeswater, who was born at East Appleton near Bedale in 1839.

Bluecap was a massive animal who weighed in at 203 kg and was very dark skinned. The superb quality of his wool was quickly recognised, and two rival breeding societies – long since amalgamated – were set up in 1890.

It is this wool that Ann and Ruth sell at The Wensleydale Longwool Sheepshop, and which they and their friends turn into gorgeous woollen jumpers, cardigans and waistcoats. In fact they get through up to two tons of the stuff every year – all British, and most of it from Yorkshire – in twenty different colours and three different weights (Aran, Double Knitting and 4 Ply).

They also have more than 70 of

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their own knitting pattens on sale, in designs that range from traditional to contemporary.

Unsurprisingly, the shop has a loyal following. “Knitting has seen an enormous resurgence in popularity over the last few years,” says Ann. “It has thrown off it’s ‘granny’ image, and is now regarded as a skilled craft rather than just a hobby. Lots of young people have taken it up, and it has become popular with all generations.”

Those who don’t have the time or inclination to knit for themselves can buy a garment that has been hand-knitted by one of the circle of 25 knitters who work for the Sheepshop. “Hand-knitting a garment may take longer – in fact it takes a lot longer – but because it’s not knitted under the same tension as machine-knitted garments, it has a much nicer feel to it. We usually have 30 or 40 different patterns of garments knitted up in our shop, but of course customers can choose any of our patterns and have them knitted in the colours of their choice, with the dimensions adjusted to ensure a perfect fit.”

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“How long does it take? Well, a garment might take from three weeks to three months, depending on the individual knitter. I never put a time limit on our knitters because they do it for pleasure – but obviously if it’s an urgent commission I would give it to one of the faster ones.”

As well as balls of yarn, patterns and finished garments, Ann and Ruth also sell a wide range of knitting accessories and kits (kits for making hats and tea cosies are especially popular), along with fleeces and ‘tops’ for use by spinners and felters. And if you’re a beginner – or even a more experienced knitter with a knotty problem – they are always ready with some friendly advice.

Finally, I enquire, what kind of personality do Wensleydale sheep have? “Very strong,” replies Ann. “They think they’re superior to other sheep.” Well, who knows?

Perhaps they’re right.

e Wensleydale Longwool Sheepshop is at Cross Lanes Farm, Garriston, Leyburn, DL8 5JU. It is open Tuesday to Saturday 10am to 5pm from 1st April to 31st October, and Tuesdays 10am to 5pm during the rest of the year. To visit outside these times, please phone in advance.

For further information call 01969 623840 www.wensleydalelongwoolsheepshop.co.uk.

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Life In today’s tough marketplace, your advertising needs to work twice as hard.

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Contact Sue Gillman on 01904 629295 or 07970 739119 to find out more.

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LUXURY LINEN HIRE AND LAUNDRY SERVICE FOR THE YORKSHIRE DALES We are the premier rental service for luxury bed and bath linen in the Yorkshire Dales specialising in holiday cottages, guest houses, and hotels. Our laundry is based in Wensleydale from where we provide a spot on service 7 days a week. We can take responsibility for your stock levels and therefore there are no stock turnover penalties.

We are proud to introduce our new cleaning company

The Clean and Spotless Co. Ltd Coach House, Swinithwaite Hall, Swinithwaite, Leyburn, North Yorkshire DL8 4UH T: 01969 662624 F: 07092 008049 julie@thewhitebeddingco.com www.thewhitebeddingco.com 35

Vietnam VENTURE

Anna Melville-James on a holiday destination that will delight even the most jaded traveller

Hoi An Harbour

Why go to Vietnam?

V

ietnam, which hugs the South China Sea from the Mekong Delta in the south to the Chinese border in the north, quite simply has it all – soaring mountains, bustling cities, gorgeous coastline and tranquil rice paddies where peasant women in conical hats still tend their fields and children ride buffaloes along country paths. Despite this, it’s far enough off the radar to offer an experience that feels unique and authentic. Expect the unexpected, and be ready for an adventure as much as a holiday.

Ha Long Bay

Where do you stay, and why? e Caravelle (www.caravellehotel.com), built by the French in 1956, is Ho Chi Minh City’s best-known hotel, largely because it was where many photographers and foreign correspondents drank in the infamous rooftop Saigon bar during the Vietnam War. Stay here for a slice of history and good-sized rooms with marble bathrooms.

In Hanoi, the Artist Hotel (22A Hai Ba Trung Street) is a quirky hotel that is also home to the Cinémathèque – Hanoi's alternative cinema – and a great open-air café. If you want to get out of the city then La Résidence Hue (www.la-residence-hue.com) is a glorious Indochine-era property on the banks of the Perfume River, with Citadel views, a high-end spa and Art Deco rooms.

Built in 1930, this three-storey riverside mansion oozes class, yet remains friendly and surprisingly low key.

It’s a real treat, but you’ll need a hefty overdraft to check into e Nam Hai (www.thenamhai.com) near Hoi An, where designer villas sit on the palmfringed sands of White China Beach, surrounded by swimming pools and reflecting ponds that tumble down to the South China Sea.

What's your favourite restaurant?

Vietnamese cuisine combines Asian and French influences, and excellent restaurants abound. Surprisingly, the best food is usually at the cheaper end of the 37

market. Restaurant 13 (13 Ngo Duc Ke Street) in Ho Chi Minh City is a bit touristy, but that doesn’t detract from the food – and its menu comes complete with quirky translations such as ‘Fried Fallopian tubes’. Highlights include Lemongrass Chicken and Deep-Fried Squid with Plum Sauce.

Madame Tinh is a superb Vietnamese chef who runs a small restaurant off Pham Ngu Lau Street with her sisters.

It’s simple, clean and cheap – a lively local hangout, worth visiting for the atmosphere alone.

For a more upmarket meal, the Hanoi Press Club (www.hanoi-pressclub.com) in Hanoi offers Vietnamese-International fusion in three restaurants. ere’s a library and cigar bar where you can enjoy an evening of cocktails and conversation whilst reclining on big sofas.

Where can I get the best view?

Halong Bay in Quang Ninh, northeastern Vietnam, is one of the country’s 38

show-stopping sights. is beautiful bay is a UNESCO World Heritage site, and offers a panorama of some 2,000 limestone karsts rising out of the water like an aquatic Stonehenge, along with sheer cliffs, grottoes and scores of islets. e best way to see it is to paddle round it in a kayak – you can hire them on the beach. Less energetic visitors can stay overnight on a junk and watch the scene over a cold beer.

What's your best hangout?

Avoid the tourist bars and watch the world go by at a café instead. Café Nola on Ma May is one of Hanoi’s best, furnished in a 1940s style with an upper floor decorated with a canopy of colourful umbrellas. Order a coffee and play the piano in the corner; guests are encouraged to tinkle the ivories.

In frantic Ho Chi Minh City, Mien Dong ao (221A Nguyen Trong Tuyen) is an oasis, with tables surrounded by falling water, potted trees, flowers and misting fans, a far cry from the relentless honking and revving on the streets. Or cool off

Sunset over the Nam Hai resort 39

with an iced jasmine tea at Du Mien Café (49/8A Ho Bieu Chanh) alongside fountains and hanging Philodendron.

If you fancy throwing yourself into the madness, enjoy a classic Vietnamese experience, the bia hoi (‘air beer’), at any of the small street-corner bars, and let the bustle of everyday life take you over completely.

What should I buy?

Don’t leave Vietnam without an iconic non la, the conical hats that you will see everywhere; they cost under £1 for a basic version. If you want a fancier one, a non bai tho or ‘poem hat’ costs around £10, and has inlays that reveal poetry or scenes from Vietnamese legend when held up to the light.

Team your hat with an ao dai, the traditional tunic and trousers. Pick a set off the peg, or buy local silk and have something made up. Hoi An is a good place to do this, with a large market and some 500 tailors ready to whip up something bespoke. A good suit will set you back around £100.

What's Vietnam’s best-kept secret?

It was certainly the best-kept secret during the Vietnam War, but nowadays the 75-mile-long network of Cu Chi tunnels used by the Viet Cong is slightly less covert – in fact it is open to the public. Located in Tay Ninh, 20 miles northwest of central Ho Chi Minh City, the tunnels are a fascinating look at life in wartime, and contain everything from kitchens to printing presses.

For lighter relief, Vietnam’s most beautiful entertainment is water

40

puppetry, an art form that originates in the Red River Delta and consists of short scenes depicting rural life or historic events. In Hanoi, the ang Long Water Puppet Troupe gives daily performances at the Kim Dong eatre (57 Dinh Tien Hoang). Or head to the Hoan Kiem Lake for magical evening renditions by the Hanoi Cheo eatre Group.

If you only have one day...

Spend it in Hoi An. A major port in the 16th and 17th centuries, Hoi An has mercifully avoided the towering concrete blocks that blight many of Vietnam’s bigger cities. Its Old Town is full of World-Heritage-listed winding lanes, flanked by wooden buildings and Chinese-style shophouses.

You can cover most of the main sights in a day, from the atmospheric ruins of My Son to the ostentatious Chinese Assembly Rooms, and even fit in a leisurely sampan ride on the u Bon River. Finish your day with a sunset seafood dinner at one of the small beachside restaurants lining Cua Dai beach.

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The Dales hard landscape specialists.

High quality workmanship by an experienced and friendly team From patios and driveways to rockeries, stone walling and ornamental ponds.

Mini digger and excavation work Experts in the creation of high quality durable and aesthetic projects For free friendly advice call Frank Johnston B.Sc.

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

Superb gardens & landscapes from Neil Wilmore Est 1988 HDN Hort.

)URP UHQRYDWLRQV WR QHZ GHVLJQ 6WRQHZRUN IHQFLQJ WXUĂ€QJ SRQGV 0DLQWHQDQFH SUXQLQJ GLYLGLQJ VHU\ ZLGH UDQJH RI SODQWV DYDLODEOH LQFOXGLQJ VSHFLPHQ WUHHV WLQWHU KHGJH WUHH SODQWLQJ ZZZ QHLOZLOPRUH FR XN

42

01969 624555

LQIR#QHLOZLOPRUH FR XN

Traditional Stone Porch Construction

DalesLife A TAsTe of Yorkshire

To book space in the Christmas issue contact Sue Gillman

Contact Frank Johnston T 01969 640 457 M 07803 735000 Planning permission is not needed for porches of less than 3 square metres.

Telephone: 01904 629295 Mobile: 07970 739119 email: sue@daleslife.com www.daleslife.com 43

Taking it Easy

Tasty, stylish food that you can cook in a jiffy? it may sound too good to be true, but these new recipes from rachel allen tick all the boxes.

Parsnip Soup with Porcini oil Serves 4 (v) PrEParaTion TiME

10 minutes Cooking TiME

20 minutes 50g (2oz) butter 1 small onion, peeled and roughly chopped 350g (12oz) parsnips, peeled and roughly chopped 550ml (19fl oz) vegetable (or chicken) stock 150ml (5fl oz) single or regular cream, or 75ml (3fl oz) milk and 75ml (3fl oz) cream Salt and freshly ground black pepper For the porcini oil 100ml (3½fl oz) olive oil 15g (½oz) dried porcini mushrooms

* To make the porcini oil, pour the olive oil into a small saucepan on a medium–low heat, add the mushrooms and cook very gently for 6–8 minutes, then remove from the hob, strain the mushrooms (reserving the infused oil) and set aside. * While the mushrooms are cooking, make the soup. Melt the butter in a large saucepan on a low heat, add the onion and parsnips, cover with a butter wrapper or piece of greaseproof paper and cook, stirring occasionally, for 6–8 minutes or until they are softened but not browned. * Pour in the stock, then bring to the boil, reduce the heat and simmer for a further 10 minutes or until the parsnips have completely softened. Using a blender or hand-held blender, whiz the parsnips until smooth, then return to the heat, stir in the cream or milk and cream and season to taste with salt and pepper. * To serve, ladle the soup into bowls and drizzle with about a teaspoon of the porcini oil (but not the mushrooms themselves) and top with a grinding of black pepper.

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Pan-fried Duck Breasts with redcurrant Jelly Sauce Serves 4 PrEParaTion TiME

5 minutes Cooking TiME

20-25 minutes 4 duck breasts (with the skin and fat left on) Salt and freshly ground black pepper For the redcurrant jelly sauce 2 shallots or 1 red onion, peeled and finely chopped 6 tbsp redcurrant jelly 2 tbsp red wine vinegar Juice of 2 oranges

rachel’s tip You can pour any leftover duck fat into a screw-top jar and keep in the fridge for future use. it’s perfect for basting roast potatoes!

* Using a sharp knife, score the duck breasts with 3 long cuts, diagonally, at 2.5cm (1in) intervals through the skin, but not the meat. repeat crossways to form a grid pattern. Season on both sides with salt and pepper. * Place a frying pan on a medium heat, immediately add the duck breasts, skin side down, and after 2 minutes turn the heat down to low. Continue to cook, pouring off the fat every so often into a bowl (see also the tip below), for 10–15 minutes or until the skin is crisp. increase the heat to medium and turn over the duck breasts. Cook for 4–6 minutes, depending on the thickness of the breasts and how cooked you like the duck, then turn off the heat and allow to rest for a few minutes before serving. * Meanwhile, make the sauce. add 2–3 tablespoons of the duck fat to a frying pan and place on a medium heat. Tip in the shallots or onion and cook for 5 minutes or until softened but not browned, then stir in the jelly, vinegar and orange juice. allow to bubble and reduce for 3–5 minutes or until the mixture is syrupy in consistency.

Season with salt and pepper to taste, adding more jelly or vinegar if necessary. * Serve the duck breasts either whole or cut into slices, and drizzled with the sauce.

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Hot Buttered Plum Pudding Serves 4 (v) PrEParaTion TiME

10 minutes Cooking TiME

35 minutes Slices of white bread 50g (2oz) butter, softened 4 plums, stones removed and flesh cut into 5mm (¼in) thick slices 75g (3oz) caster sugar

* Preheat the oven to 220°C (425°F), gas mark 7. * remove the crusts from the bread and butter generously on one side. Place, butter side down, in an ovenproof dish in which all the bread will fit in one layer. Use the remaining butter to spread over the bread, then cover with the plum slices and sprinkle with the sugar. * Place in the oven and bake for 35 minutes or until the plums are cooked and slightly caramelised at the edges.

Serve immediately with cream or ice cream, if you wish.

recipes and photos are from Easy Meals by rachel allen, published in hardback by Collins and available from all good booksellers, rrP£25.

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Yorkshire’s Finest As the North’s number one gastronomic destination, we’re proud to provide the most delicious food & wines, great gifts, fabulous hampers & tearoom treats.

92 High Street, Northallerton, DL7 8PT 01609 772880 You can also visit us in Yarm-on-Tees and online: www.lewisandcooper.co.uk

foodfor thought If you like chocolate you’ll love The Little Chocolate Shop in Leyburn Come and see delicious chocolates being hand made in the heart of the Yorkshire Dales Our shop and visitors centre are open from 9.00 till 5.00 Mon to Fri and 10.00 till 4.00 Sat Free admission

Tel: 01969 625288 www.thelittlechocolateshop.co.uk 50

(&1$ &,!/,* %+.) &( "+ /' 000 )# (- ,#)#)!#, "+ /' 2

Welcome to

ASKRIGG VILLAGE KITCHEN Deli and Bakery

Good, honest fresh food, prepared in our village kitchen for you to enjoy at home.

Christmas Preview opening evening on Wednesday November 17th. From 7pm to 9pm. with a demonstration in the gift shop NEXT DOOR by Jayne Holland of Gisela Graham on how to dress your Tree.

Christmas decorations and Gift ideas.

Also In the DELI BAKERY Ideas for Christmas Hampers.

Mince pies and mulled wine.

Market Place, Askrigg • Please contact Jo 01969 650076 www.askriggvillagekitchen.co.uk Open daily 7.30 am - 5pm Sunday 9am - 12pm

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52

On the Grapevine Christine Austin explores the wines of the Languedoc The vast sweep of land that makes up the South of France is known as the Languedoc. This is rolling countryside, with rugged hills, fertile plains and millions of sunflowers standing to attention in fields that spread as far as the eye can see. Grapes are almost everywhere, and the region used to be the source of vast amounts of cheap wine. But things have changed. Thanks to its excellent climate and wide variety of soils, some of the best winemakers in France have been heading for the Languedoc, and it is beginning to be known for quality, not just quantity.

Chateau de Pennautier is one such place. This vast palace of a property once hosted the King of France when he came to look at his new Canal du Midi, which meanders across the South, connecting the rural, agricultural districts with the important Atlantic ports. Kings don’t travel lightly, and in the early 17th century King Louis XIII came with his own bed, chairs and wardrobe. He was so delighted with his visit that he gave the furniture to the Pennautier family, and it is still there in the chateau, a rococo reminder of grander times.

Undoubtedly Louis XIII enjoyed the wines of this estate, but in the last few years there has been new direction in

the cellars, with a technical director from one of Bordeaux’s top properties overseeing production. The property has moved up several notches in quality, and I can thoroughly recommend all their wines, including the 2010 Chateau de Pennautier Viognier, which has honeysuckle and apricot notes backed by clean, fresh citrus flavours. It makes a perfect aperitif for late summer and early autumn, and will carry through to lunch or dinner too, combining perfectly with salads, quiches and grilled fish or roast chicken (£7.50, Yorkshire Vintners, 01765 601701).

Nearby Pennautier, another top winemaker is at work. Over the hills to the west, just into Roussillon, superstar winemaker Gérard Gauby has joined forces with a local grower to make La Soula, a fabulous wine that brings together local grapes – Marsanne, Roussanne and others – to create a complex, minerally-charged, full-bodied wine that cuts across regional styles. I drank this with Gérard in a restaurant in the Languedoc, and we successfully teamed it with a salad Niçoise, then with grilled fish, and finally with a herb-infused chicken.

Yorkshire Vintners has this wine at £21.54; it may not be cheap, but it is certainly memorable.

53

The Languedoc is divided into growing regions that define and explain the changes in style across the land. In the rocky, herb-strewn hills of St Chinian it is possible to produce good reds, whites and rosés just by selecting different plots at different altitudes, making the most of cool regions to capture fresh flavours.

Campbells of Leyburn, 01969 624391), with its dark fruit aromas laced with liquorice and dusted with lavender.

While you are in Campbells, pick up a bottle of Domaine Monplezy Plaisirs 2008 (£11.49), which is another expression of those same grapes, full of black fruit and edged with spice supported by supple, ripe tannins.

Laurent Miquel is the winemaker at his family vineyards in St Chinian, and he makes a delicious wine from a blend of Chardonnay and Viognier grapes. If you have given up on Chardonnay because of the big, blowsy flavours that it used to have, try this one. The Chardonnay is a clean as a whistle, fresh-tasting and full of floral, peachy notes, while the Viognier adds a touch of spiced apricots to the blend. Chill this and drink it on its own to capture the scents and flavours of summer, whatever the weather. It is available for £8.69 from Corks & Cases in Masham (01765 688810).

Other examples of top winemakers who have headed south come from two estates, both with connections to a top Bordeaux chateau. Chateau d’Aussières is an ancient property in the Corbières which has been revived and improved by the people of Chateau Lafite. Now the wines have the warmth and flavour of the South, coupled with the elegance and balance of Bordeaux.

Climbing further into the Languedoc hills, in the Terrasses du Larzac, the wine estate of La Sauvageonne is aptly named, reflecting the savage nature of the surrounding countryside. Planted with Syrah, Grenache and Carignan, this estate makes deep-flavoured, robust red wines that team up perfectly with autumn foods. This estate is owned

by Yorkshireman Fred Brown, who has achieved the dream of many winelovers by buying his own vineyards and winery. Share part of this dream by tasting Pica Broca 2002 (£9.99 from

54

Blason d’Aussières 2008 (£107.99 per case from Bon Coeur, Masham, 01765 688200) is a fabulous example of just how the South is moving up in quality.

With its intense blackberry and herb-spiked fruit, it has finesse and persistence on the palate. Closer to the sea at Languedoc La Clape, Eric Fabre, former Technical Director at Chateau Lafite, is working his retirement project at Chateau d’Anglès and making superb wines that have suppleness and depth at a fraction of the price of his former wines. Head to Earle Wines (01765 677296) for the white spring flowers, fennel and fresh spice flavours of Cuvée Classique 2009 (£13.14), and the vibrant, lively, black cherry and plum fruit of its 2008 partner red (£11.94).

Independent suppliers, importers and distributors of hand crafted wines and spirits.

Wine Lover Offer Sauvignon Blanc 2011 Cloudy Bay, Marlborough 6 bottles for £99.99 inc VAT saving over £20 on RRP Delivered Free anywhere in Yorkshire Limited stocks available not for use in conjunction with any other offer.

t

his 2011 Cloudy Bay has limited availability within the Uk but here at Yorkshire Vintners we have managed to secure this beautiful wine, growing in its popularity, hence its scarceness. save over £20 on RRP by placing your order now.

Please mention Dales Life when placing your order.

Why not pop in and visit our shop? at Yorkshire Vintners, Unit 15 sycamore Business Park, Copt hewick, ripon hG4 5Df. We are only 5 minutes off the a1 and 5 minutes out of Ripon Mention Dales Life and receive 10% off your first order.

to place an order

Please call us on 01765 601701 Or email info@yorkshirevintners.co.uk

Yorkshire Vintners, Unit15 Sycamore Business Park, Dishforth Road, Copt Hewick, Ripon, HG4 5DF Telephone 01765 601701 Email: info@yorkshirevintners.co.uk Terms and Conditions apply. Delivery charges may apply

Contemporary dining in the Yorkshire Dales

We W ea are re no now w tak ttaking aking b bookings ookings Parties, for Christmas P arties ties,, Day New Years Eve. Christmas D ay & Ne w Yea Y ears E ve.

Please P lease ccontact ontact us for fur further ther details details.

T: 01765 641324 W: THEGEORGEA THEGEORGEATWATH.CO.UK THEGEORGEATW TWA TW ATH.CO.UK

Our Head Chef Andy Brooks uses only locally sourced ingredients for our range of menus. Our stunning restaurant set deep in the rolling countryside offers you the perfect place to relax and enjoy some of the finest food in the Yorkshire Dales.

AWARD WINNING SUNDAY LUNCH

Open 7 days a week, lunch time and evening. We can offer private dining for parties and have facilities for corporate events and meetings.

For our current menus and further information on Christmas and New Year events, please visit our website.

ÂŁ16.95 FOR 2 COURSES ÂŁ19.95 FOR 3 COURSES

Booking recommended For bookings and enquiries please telephone (01969) 663268 Hendersons Bar and Restaurant, Westholme Estate, Aysgarth, North Yorkshire DL8 3SP www.westholme-estate.co.uk 56

7 Silver Street, Masham, North Yorks, HG4 4DX Tel: 01765 689000 www.vennellsrestaurant.co.uk

THE WHITE BEAR COUNTRY INN MASHAM • NORTH YORKSHIRE

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

Relax in our beautiful rooms and dine on fine local Yorkshire produce. Or join some of the locals in the bar for a drink.

Experience a real taste of the Dales.

01765 689 319 thewhitebearhotel.co.uk

NOW TAKING BOOKINGS FOR CHRISTMAS

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

The Countryman's Inn Hunton

…a warm welcome in traditional surroundings

Set in the picturesque village of Hunton, The Countryman's is a charming traditional Inn, offering friendly and efficient service and a warm welcome.

The Countryman’s prides itself on using fresh local produce, some of which is now home grown.

Our seasonal and Christmas menus are now available to view online on our web site.

Christmas group bookings are now being taken.

We now have 4 en-suite rooms available and these make a comfortable base to enjoy the Yorkshire Dales and its many attractions.

The Countryman’s Inn, Hunton, Near Bedale, North Yorkshire. DL8 1PY. T: 01677 450554 W: www.countrymansinn.co.uk

57

58

eDiscerning DINER Claudia Blake visits The Frenchgate Hotel in Richmond

Richmond is widely

acknowledged as one of the country’s most beautiful Georgian townscapes, and steep, cobbled Frenchgate is one of its most charming streets. What better spot for a restaurant that is the only plausible contender for putting the town on the fine dining map?

There’s no doubting the energy and enthusiasm that David Todd, the ubiquitous and irrepressibly informative proprietor, put into welcoming us. With hands thoroughly pumped we sank into comfortable chairs and admired our surroundings – airy Georgian rooms with lustrous wooden floors, given a contemporary feel by various subtle touches (stylish modern lighting, for example), plus one or two less subtle ones (large, vibrant modern paintings).

The menu struck the right balance between concision and variety, with six starters and seven mains, including vegetarian options that sounded tempting to eat rather than merely dutiful. There was an extensive wine list, with some interesting options available by the glass. These included our choice for the evening, a rich, nicely balanced Chateau Kefraya red from the Lebanon.

Seated at a charactersome old oak table we tucked into a complimentary starter, a cold tomato consommé, and the two cheerful little home-baked bread buns that arrived on a heated slate – elegant and nicely understated presentation that was to continue throughout the meal.

My starter was chicken liver and foie gras parfait with toasted brioche, fig jam and watercress. You could hardly ask for more silky smoothness in a parfait, and the brioche was light and crisp. But brioche, of course, is sweet – which is why I thought the sugary fig jam was a step too far in the direction of sweetness. Some sharper relish, or just a suitably vinegar-laden dressing on the watercress leaves, would have made for a better balance.

Piers’ starter, a beetroot risotto topped with a goat’s cheese fritter, looked very handsomely maroon in its deep white bowl. There were lots of punchy flavours in there too, including a sprightly dose of spring onion. Next to these, the subtler tones of the goat’s cheese fritter – crisp outside, seductively melting within – were in danger of getting lost. A good dish nonetheless.

Piers’ main, a roasted loin of venison on shredded Savoy cabbage, was 59

attentively cooked, moist, succulent and gamey. Why does the venison I cook at home never turn out like this? It came with deeply red-gold carrots and (a nice idea, this) a pair of chocolate, chestnut and sage tortellini.

I had chosen quail, wood pigeon and duck with baby vegetables, fondant potato and morel mushrooms. These were all appropriately tasty, and came with lashings of Madeira consommé, putting the whole dish halfway along the road to becoming a soup.

All well and good, but Chef seemed not to have considered the logistical problems of eating consommé with a knife and fork, so the majority of this undoubtedly tasty brew remained disconsolately at the bottom of my bowl.

We had been – minor quibbles aside – happy enough with our meal thus far, but desserts boosted proceedings up to the next level.

Both were elegant, imaginative and cleverly made.

Piers had opted for a chocolate and thyme tart with salted caramel and hazelnut praline ice cream.

Chocolate and thyme... now there’s a combination that neither of us had tried before. And it worked too, beautifully. The texture of the tart was excellent and it wasn’t sweet and cloying the way chocolate tart

60

can be – an altogether splendid way to conclude a meal.

My pistachio crème brûlée was equally exciting – partly because it came, not in a pot, but freestanding on a black slate square with some luscious marinated cherries and yummy little macaroons. But to stand up on its own, a crème brûlée would need to have a pretty leathery texture, right? Not a bit of it; it was as light and luscious as could be.

Mine host, ever attentive, popped up on cue to assure us that no gelatine had been expended in its construction. Amazing, but probably not something I’ll be trying at home.

This tour de force of dessert architecture softened us up for the bill, which, as far as the food was concerned (excluding booze and minerals) came to £68, that’s to say £34 per person for three courses.

Good value? We thought so.

When David Todd bounced into town however many years ago, Richmond was a disappointing place to dine out in. He promised he would change that, and so he did.

Several years – and possibly a chef or two – later, he’s still keeping the bar high. Hats off to him, I say.

For further information about The Frenchgate Hotel call 01748 822087 or visit www.thefrenchgate.co.uk.

Unique and atmospheric 16th Century family-run country dining pub. Fabulous food at affordable prices.

Recommended by all major good food guides. 10 minutes from Ripon, Harrogate and Knaresborough.

Open for lunch Wednesday – Saturday 12.00 noon – 2.00 p.m.

Sunday lunch 12.00 – 4.00 p.m.

Dinner Wednesday – Saturday 5.30 – 9.30 p.m.

Hand-pulled real ale. Extensive wine list. A La Carte, Bar meals. Fixed price menu available lunch-time and early evening.

Occasional Opera evenings with dinner.

Jazz pianist most Sundays.

Christmas menus now available.

The Malt Shovel, Brearton HG3 3BX Tel. 01423 862929 email: bleikers@themaltshovelbrearton.co.uk or book through our website www.themaltshovelbrearton.co.uk

The changing of seasons in the Yorkshire Dales is the perfect time to visit Yorebridge House, nestled in the heart of Wensleydale, offering the rare combination of a luxurious boutique hotel and fine dining in an informal atmosphere with views across the Dales.

Our two AA Rosette restaurant recently launched the Autumn Menu to reflect the changing seasons and to make best use of local produce. Highlights include Yoredale beef and locally shot grouse.

And with the festive season just around the corner, we also have a tasty Christmas lunch menu inspired by local producers and farmers- ideal for parties or smaller gatherings in the run up to Christmas- and sumptuous festive breaks.

web: www.yorebridgehouse.co.uk email: enquiries@yorebridgehouse.com Yorebridge House • Bainbridge • Leyburn • Wensleydale • North Yorkshire • DL8 3EE - Tel: 01969 652 060 61

The

Crown Hotel

Stone House Hotel

Head Chef and Sous-Chef Vacancies We are looking for an experienced Head Chef and Sous-Chef to run a kitchen in a very busy pub/small hotel in one of the most picturesque towns in the Dales.

You will be expected to produce dishes created to a high quality and standard, even though the pub can serve over 100 covers especially on weekends.

You will need good qualifications and plenty of experience.

Apply for these positions by telephoning 01969 667212 and ask for Tiny.

The Crown Hotel Market Place Hawes DL8 3RD

Celebrate in Style this year and book your Christmas Party at Stone House Hotel Available from 5th – 22nd December Delicious Christmas Lunch & Dinner Menus Bar & wine discounts For larger party bookings – exclusive use of hotel, complimentary disco and 50% off bed and breakfast rates!

For reservations please call (01969) 667571 Sedbusk. Near Hawes. Wensleydale. North Yorks. DL8 3PT

W: www.stonehousehotel.co.uk

THE BLUE LION

EAST WITTON

Morning coffee, afternoon teas and food served all day.

The White Swan Hotel and Restaurant.

Middleham, North Yorkshire DL8 4PE www.whiteswanhotel.co.uk

Te l : 0 1 9 6 9 6 2 4 2 7 3 62

01969 622093

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

Fine wines, real ales and friendly service Accommodation available

Market Place, Leyburn, North Yorkshire Tel 01969 622206 www.sandpiperinn.co.uk

Open for Christmas Day Lunch Christmas Lunch Parties from £12.50 Christmas Dine and Disco only £27.50 per person

The Queens Head Finghall North Yorkshire 01677 450259

For the very best in fresh local food, breathtaking views and great service.

enquiries@queensfinghall.co.uk www.queensfinghall.co.uk

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A TASTE OF HOME

THIS TRIO OF COMFORTING RECIPES FROM ANGELA HARTNETT’S NEW COLLECTION WOULD MAKE A PERFECT MENU FOR AN AUTUMN DINNER PARTY.

A TASTE OF HOME CHESTNUT AND T R U F F L E R I S OT TO Colin Buchan put this on the lunch menu at the York & Albany and it’s one of the best risottos I’ve ever tasted. If you don’t have a truffle, finish the risotto with a drizzle of truffle oil instead.

2 tbsp olive oil 1 small onion, chopped 350g risotto rice 200ml white wine about 850ml hot vegetable stock 250g cooked chestnuts (vacuum-packed are fine) 200g cold butter, diced 50g Parmesan cheese, freshly grated 1 tbsp chopped flatleaf parsley 1 truffle, finely chopped, or 1 tbsp truffle oil salt and freshly ground black pepper S E RV E S 4

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HEAT THE OIL in a large pan over a medium heat.

Add the onion and cook, stirring, until soft and translucent, about 2 minutes. Stir in the rice and cook for a further 2 minutes. Turn up the heat and add the wine – it should sizzle as it hits the pan.

Cook for about 2 minutes to evaporate the alcohol.

ONCE THE LIQUID HAS REDUCED begin adding the hot stock a ladleful at a time over a medium heat, allowing each addition to be absorbed before adding the next, and stirring continuously. The rice should always be moist but not swimming in liquid. The process of adding and stirring should take about 18 minutes.

CRUMBLE 200G OF THE CHESTNUTS and add them to the risotto for the last 4 minutes of the cooking time. Finely slice the remaining 50g of chestnuts.

WHEN THE RISOTTO IS DONE, remove it from the heat and stir in the cold butter. Finish with the Parmesan and parsley, then season well and serve garnished with some sliced chestnuts. Finish with a sprinkling of truffle or a drizzle of truffle oil.

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CÔTE DE BOEUF This dish always sells out when we put it on the menu at the York & Albany. Just pile it onto a board and help yourselves.

2 x 450g beef rib steaks, bone in 4 tbsp olive oil 1 head of garlic, cut horizontally through the middle a few thyme sprigs 50–100g butter For the salad

2 shallots, finely chopped 20 cherry tomatoes, cut in half small handful of chives, finely chopped 2 tbsp olive oil 1 tsp balsamic vinegar salt and freshly ground black pepper For the salsa verde

1 garlic clove 4 fresh anchovies in vinegar 2 tbsp capers 2 tbsp cornichons 4 tbsp olive oil ½ bunch of parsley, leaves only 1 tbsp red wine vinegar salt and freshly ground black pepper S E RV E S 6 66

TO MAKE THE SALSA VERDE, blend the garlic, anchovies, capers and cornichons in a food processor. Add the olive oil and parsley leaves, then blend again until a smooth paste forms. Add the red wine vinegar and stir – the paste should have a smooth, runny consistency, so add more oil if it’s still too thick.

Season with salt and pepper to taste.

PREHEAT THE OVEN to 180°C/Fan 160°C/Gas mark 4.

Coat the meat on all sides with olive oil and season with salt and pepper. Grill the steaks on a hot, ridged grill pan for 4 minutes on all sides, then transfer them to a roasting tin. Add the garlic and put some thyme and a cube of butter on top of each steak, then cook in the oven for 8 minutes for medium-rare meat.

MAKE A SALAD WITH THE SHALLOTS, cherry tomatoes and chives, then dress with the olive oil, balsamic vinegar, salt and pepper.

ONCE THE BEEF IS COOKED, let it rest for a few minutes.

Carve each piece into 6 slices and serve with the salad and a big spoonful of salsa verde. Quickly heat the cooking juices from the roasting tin and pour over the meat to finish.

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APPLE AND B L AC K B E R RY P I E This is one of those combinations that just works and it’s one of my mum’s favourites. She’s very generous with her pies but not with her pie dishes, which she always wants back. She even marks them with nail varnish so we can’t steal them.

3-4 Bramley apples 4 tbsp caster sugar, plus extra for sprinkling on top of the pie 1tsp cinnamon 200g blackberries 1 tbsp milk For the shortcrust pastry

250g flour 1 tsp sugar pinch of salt 150g cold butter 1 tbsp milk 1 egg S E RV E S 6

MAKE THE SHORTCRUST PASTRY. Mix the flour, sugar and salt in a bowl. Add the butter and rub it in with your fingertips until the mixture resembles breadcrumbs. Mix the milk with the egg and start to fold this into the flour mixture, adding just enough to make a smooth dough. Wrap the pastry in cling film and leave it to rest in the fridge for 20 minutes.

PREHEAT THE OVEN to 180°C/Fan 160°C/Gas mark 4.

Roll out half the pastry on a floured surface to an area about 2cm wider than your pie dish.

PEEL AND CORE THE APPLES and slice them into the dish. Add the sugar, cinnamon and blackberries.

ROLL OUT THE REST OF THE PASTRY and place it on top of the pie. Trim off any excess pastry and crimp the edges together to seal. Cut a couple of slashes in the top, then paint the pastry with milk. Bake in the preheated oven for 30–35 minutes, or until golden.

SERVE with cream or ice cream.

Recipes and photographs are from A Taste of Home: 200 Quick and Easy Recipes

by Angela Hartnett, published in hardback

by Ebury Press and available from all good booksellers, RRP£25.

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InSeason Forget exotic tropical fruit – British apples are one of the world’s finest culinary treats.

If there’s one fruit that’s quintessentially British, it’s the apple. Imports are now available year-round, but the best time to enjoy them is when summer fades into autumn and our native fruit come into their own.

With cooler nights in prospect this is also a great time for a cosy baking session.

Apples are an extraordinarily versatile ingredient, but some of the best ways to enjoy them are as hearty autumn desserts like apple pies, crumbles, cakes or – as in this recipe – succulent tarts.

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Apples are part of our nation’s heritage, with literally thousands of different varieties scattered across the country, many of them in danger of disappearing forever. Do your bit to support British apples by trying a few of the less well-known ones, and buying locally wherever possible.

You can find plenty more great ideas for using apples on the Riverford website, www.riverford.co.uk/homefarm

Apple and Amaretti Tart

By Jane Baxter, Riverford Field Kitchen Taken from the Riverford Farm Cook Book Serves 8 Ingredients 700g Bramley apples, peeled, cored and sliced 1 tablespoon melted butter 2 tablespoons caster sugar ½ teaspoon ground cinnamon For the base: 100g plain flour 50g butter 50g caster sugar 40g amaretti biscuits

To make the base, put all the ingredients in a food processor and process to a fine breadcrumb consistency. Press into a 23cm loose-bottomed tart tin. Arrange the apples in an attractive pattern on top. Brush them with the melted butter and sprinkle with the sugar and cinnamon. Place in an oven preheated to 200°C/Gas Mark 6 and bake for 30-40 minutes, until the apples are golden brown. Serve at room temperature.

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PERFECT SETTING

Capture the flavour of summer with these mouthwatering home-made preserves.These three recipes are from Gloria Nicol’s book 100 Jams, Jellies, Preserves & Pickles.

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Makes 1.3kg (3lb) 500g (1lb 2oz) blackcurrants 500g (1lb 2oz) apples, cut into large chunks warmed sugar

apple & blackcurrant marmalade Although this marmalade doesn’t contain any citrus fruits, the blackcurrants give just the right amount of tartness and punch to make it a perfect preserve for serving at breakfast. Processing the fruits through a food mill makes the most use of the fruit with very little preparation: there is no need to peel and core the apples at the beginning as the food mill separates these from the flesh later to leave a purée that still has some texture to it.

As is often the case, when there are apples available, there is usually an abundant supply, and this is another great way of finding a use for an apple glut. Windfalls will do the job nicely, as this recipe doesn’t call for the most perfect specimens.

1 Strip the blackcurrants from their stalks by running the tines of a fork through the stems.

2 Place all the fruit together in a pan with 3 tablespoons water (just enough to keep the fruit from catching on the bottom of the pan).

Simmer gently until the fruit is soft, the juices flow and the apples are fluffy. Remove from the heat and leave until cool enough to handle.

3 Press the fruit mixture through the fine disc of a food mill or a sieve into a bowl. Weigh the purée, then pour it into a preserving pan and add an equal weight of warmed sugar. Stir over a low heat until all the sugar has dissolved, then turn up the heat and boil rapidly to reach setting point.

4 Pour the marmalade into hot, sterilised jars and seal.

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Makes 1.5kg (3lb 5oz) 450g (1lb) gooseberries 450g (1lb) strawberries, hulled 900g (2lb) warmed sugar juice of 1 lemon

strawberry & gooseberry jam Gooseberries and strawberries make a good partnership as the higher pectin levels found in gooseberries offset the lower levels in the strawberries. My personal preference is also for a jam which not only tastes great but that is colourful as well, and this unusual combination certainly ticks all those boxes.

1 Place the gooseberries in a preserving pan with 3 tablespoons of water. Heat gently and simmer until the berries are just soft, then add the strawberries. Cook for 5 minutes until the fruits begin to lose their shape and the juice starts to run.

2 Add the warmed sugar and the lemon juice to the fruit. Stir gently over a low heat until the sugar has completely dissolved. Turn up the heat and boil rapidly to reach setting point.

3 Pour the jam into hot, sterilised jars and seal.

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Makes 900g (2lb) 1 vanilla pod 600g (1lb 5oz) crab apples, halved, or cooking apples cut roughly into chunks

115g (4oz) butter, preferably unsalted, cut into cubes 450g (1lb) caster sugar 3 large eggs plus 2 egg yolks, beaten

crab apple & vanilla curd Crab apples have just the right amount of tartness to give this curd lots of flavour, but any sharp apples will do the job just as well. Because the fruit is puréed, there isn’t much preparation needed, so windfalls can be used, if desired, more or less as they are (just with any bad bits removed). This curd makes the most fabulous filling for a sweet pastry case.

1 Split the vanilla pod lengthways and place it with the apples in a pan, adding 1 tablespoon water. Simmer gently until the apples are soft, stirring occasionally to be sure the fruit doesn’t catch on the bottom of the pan.

Remove it from the heat and leave to cool.

2 Remove the vanilla pod, then purée the apples by pressing them through the fine disc of a food mill or a sieve, collecting the resulting purée in a bowl. Scrape the seeds from the vanilla pod pieces with a sharp knife and add them to the apples along with the pod. Add the other ingredients, pouring the egg through a sieve.

3 Place the bowl over a pan of simmering water (or use a double boiler) and heat gently, stirring all the time until everything is blended and the curd begins to thicken and coats the back of the spoon. This stage should take about 20–30 minutes.

4 Remove the vanilla pod pieces. Pour the hot curd into small, hot, sterilised jars and seal.

100 Jams, Jellies, Preserves & Pickles by Gloria Nicol is published by CICO Books at £12.99, paperback, and available from all good bookshops or call 01256-302699 quoting GLR6CK to purchase a copy at the special price of £10.99 including free p&p. Visit www.cicobooks.co.uk.

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01677 426943 Everyone welcome!

9a Market Place, Bedale 78

Buy online from www.victoriaslingerie.co.uk Free postage and packing 11 High Street, Leyburn Tel: 01969 622102

A Vita Medi-Spa is an advanced Laser clinic that specialises in Laser and Aesthetic Treatments.

Our doctors and nurses have vast experience in the non-surgical and laser fields, and we have the benefit of medical staff that are permanently on site.

All consultations are free.

September and october offers

Treatment for lines and Wrinkles 1 area of botox: £150 usually £170 2 areas of botox: £210 usually £230 3 areas of botox: £260 usually £280 Dermal Fillers Juverderm 3 £250 usually £270 Juverderm 4 £279 usually £299 Please note all treatments have before and after photographs taken. A free 2 week review is also offered. Refer a friend Discount of £20 is also available (please ask for details).

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edaleBeauty B Fancy a Skin Boost ?

Let us give you £10 off any Expert Facial with Katie or Vicky during September & October Is your skin feeling dull after the summer? Reveal your natural beauty and infuse your skin with lasting radiance.

Fish Spa Offer 30mins £20 plus toe nails varnished for free!

Susan is back after her maternity leave, she returns in September on Wed & Fri and is looking forward to seeing all her clients and giving them one of her lovely treatments. OFFER 10% off any single Treatment or 20% off any Facial or Body Massage.

Call now to arrange your appointments 01677 426557 Offers subject to management rules and valid until October 31st Quote DL11 when booking

BEDALE BEAUTY SALON First Floor, 19 North End, Bedale, North Yorkshire DL8 1AF t: 01677 426557 e: salon@bedalebeauty.co.uk www.bedalebeauty.co.uk 79

Use your Loaf Bake your own delicious bread, with these easy-to-follow recipes from Peter Sidwell Nothing beats the flavour, texture and smell of home-baked bread. What’s more, you know exactly what goes into it. Pallid supermarket bread is often packed with preservatives and other E-numbers, and it can be up to three weeks old by the time it hits the shelf. Making your own is surprisingly simple – so why not give it a try?

Banana bread Ripe bananas work best in this delicious bread that is incredibly moreish, packed with instant energy and perfect picnic food.

INGREDIENTS

Here’s how...

100g (3½oz) butter 175g (6oz) caster sugar 2 large eggs, beaten 200g (7oz) self-raising flour, sifted ½ tsp baking powder 200g (7oz) ripe bananas 75g (3oz) yogurt ½ tsp nutmeg 125g (4oz) plump sultanas 100g (3½oz) roasted walnuts or pecans 50g (2oz) poppy seeds

In a bowl cream together the butter and the sugar until it is light and fluffy. Add the beaten eggs, then the flour and baking powder a little at a time until it is all incorporated.

Mash the bananas until smooth and stir into the mixture along with the yogurt. Add the nutmeg, sultanas, roasted nuts and poppy seeds and mix until smooth.

To bake in a breadmaker Line the bread pan with baking parchment and spoon in the mixture. Set to bake only for 1 hour.

Test the bread after about 45 minutes by pressing the top gently, if it springs back it is cooked. If not then it will need longer.

To bake by hand Preheat the oven to 160°C (325°F), gas mark 3 and line a 1kg (2lb) loaf tin with baking parchment.

Pour the bread mixture into the prepared tin and bake in the preheated oven for 40–50 minutes until it is golden and firm on top when you press it gently in the middle.

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Rye with pecans & millet seeds This is a nutty-flavoured bread, full of energy, fibre and omega-3 oils to power you through the day. Great for athletes and the health-conscious.

INGREDIENTS

Here’s how...

300g (10oz) rye flour 200g (7oz) granary flour 1 tsp salt 1 tsp fast-action/ easy-blend yeast 1 tsp granulated sugar 375ml (13fl oz) water

Preheat the oven to 160°C (325°F), gas mark 3.

For the roasted nuts & seeds 100g (3½oz) pecans 50g (2oz) millet seeds 1 tsp olive oil Sea salt

Roast the pecans and millet seeds by spreading them out onto a non-stick baking tray, season with a drizzle of olive oil and a little sea salt and cook in the preheated oven for 10–15 minutes until golden and crispy.

To bake in a breadmaker Place all of the ingredients including the roasted nuts and seeds into the pan following your manufacturer’s instructions regarding the order of liquid/dry ingredients and set your machine to the rye setting.

To bake by hand Place both the flours, salt and the roasted nuts and seeds in a mixing bowl and mix together the yeast, sugar and water in a measuring jug. Pour the liquid into the dry ingredients and using your hands, mix together until it forms a dough and comes away from the bowl – it should take about 3–4 minutes. Transfer the dough onto a lightly floured work surface and knead for about 5–10 minutes. Return the dough back to the bowl, cover with cling film and leave in a warm place for 30–40 minutes to double in size. Scoop the bread back out and give it a simple knead for 1 minute.

Transfer the dough to a 1kg (2lb) non-stick loaf tin and leave somewhere warm to prove for 30–40 minutes or until it has almost doubled in size. Meanwhile, preheat the oven to 200°C (400°F), gas mark 6.

Bake the loaf in the preheated oven for 40 minutes until it is golden on top. To check if it is cooked, carefully slide the loaf out of the tin and tap the underneath. If it sounds hollow it is cooked, if not, return it to the oven for another 10 minutes.

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Soda bread with spring onion My nana was Irish and I have very fond memories of holidays in Ballymoney where some of my relatives still live and where I was introduced to soda bread.

It’s so easy to make – no proving, just mix and bake. It’s the perfect partner to Irish stew and even better toasted the next day.

INGREDIENTS

Here’s how...

450g (14oz) self-raising flour 1 tsp bicarbonate of soda 1 tsp salt ¼ tsp ground white pepper 1 bunch of spring onions 2 tbsp plain yogurt 50ml (2fl oz) oil or 50g (2oz) butter, melted 225ml (7½fl oz) milk

Sieve the flour, bicarbonate of soda, salt and white pepper into a bowl. Using a pair of kitchen scissors, cut the spring onions into the same bowl – use all parts of the onion, white and green.

Make a well in the middle of the flour and pour in the yogurt, oil or melted butter and the milk. Stir the mixture together and add more milk as required to form a soft dough.

To bake in a breadmaker Line the bread pan with baking parchment to ensure the bread does not stick while baking. Place the dough into your parchment-lined pan and place on the bake only setting for 45 minutes.

To bake by hand Preheat the oven to 180°C (350°F), gas mark 4.

Shape the dough into a smooth round loaf and place on a non-stick baking tray. Using a pair of kitchen scissors, cut a criss-cross into the middle of the bread about halfway into the loaf – this will open the bread out and allow it to cook evenly. Alternatively, bake in a 1kg (2lb) non-stick loaf tin for a more traditional loaf shape.

Bake in the preheated oven for 30 minutes until the loaf is golden on top and sounds hollow when tapped underneath.

Simply Good Bread by Peter Sidwell is published in hardback by Simon & Schuster Ltd and is available from all good booksellers, RRP £14.99.

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Gold Star Ian Henry meets Yorkshire jeweller Robert Feather “I’m still excited about making jewellery, even after thirty years of doing it,” says Selby-based jeweller Robert Feather.

Sustaining a passion for your chosen career over three decades isn’t easy, but Robert’s fascination with precious metals and sparkling gemstones is abundantly clear in his work. Stylish, contemporary, and quite unlike any other, his meticulously crafted rings, necklaces, earrings, studs, brooches, bangles and cufflinks are very evidently the creations of someone who genuinely loves what he is doing.

Born in Bradford, Robert studied Creative Design at Loughborough University. Initially he specialised in working with wood, but he soon found himself drawn to silversmithing.

“Metal has so much potential,” he says. “You can create pretty much any shape you want with it, there are very few constraints.”

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along with diamonds and other gemstones, Robert has developed a uniquely individual style that blends bold, simple forms with subtle colours and textures. In a necklace, for example, he might combine silver, oxidised silver (which takes on a darker tone) and several hues of gold (yellow, white, red or green) – plus, perhaps, a diamond, sapphire, amethyst, citrine or peridot.

The end result is a piece of jewellery that is harmonious, yet packed with visual interest.

“A lot of my designs develop naturally out of the materials and the techniques that I use,” Robert explains. “I’m always looking for a striking but simple effect, trying to find a balance between uncomplicated shapes and quirky details.”

In 1982 he opened his first retail outlet, in the centre of York. Four years ago, determined to focus more single-mindedly on his own work, he decided to shift operations to his studio at his home in Bubwith, a small village near Selby.

Much of Robert’s recent work – in particular his necklaces, brooches and bangles – incorporate simple organic forms that are distinctly reminiscent of leaves. The rich colours, in particular the red and yellow golds, give these pieces a smouldering, autumnal ambience. But his style is constantly evolving. Not content to rest on his laurels, he is always on the look out for new directions to follow.

Working in platinum, silver and a variety of different-coloured golds,

“Initially I was concerned about making a living, but nowadays I’ve got

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to the stage where I’m pursuing my own vision and finding a greater degree of freedom. My work is increasingly reflecting who I am. I’m always looking to stretch myself and take on board new techniques. I know that if I create designs that I love then there will always be people – even if they are in a minority – who will love it too. And that’s the advice I would give to anyone in the creative arts: not to follow the market, but to do what you believe in, trusting that the market will follow you.”

Like every job, crafting jewellery has its ups and downs. The initial design stage, though, is clearly one of the high points. “It’s a real thrill to come up with an idea, and know that it will work,” says Robert. “Then there’s the challenge of turning that idea into reality, which is exciting in a different kind of way. Like most jewellers, I’m meticulous about my work, and quality is my foremost concern.”

“Perhaps the most tedious part of the whole process is finishing off a piece once it has been put together.

Polishing, for example, is laborious,

time-consuming work. Once that’s done, though, there’s the buzz of having a finished product that I can take through and show to my wife.

And, of course, I can get customers’ feedback about it. It’s a great feeling to know that people really enjoy what you have made.”

Unsurprisingly, the prices of Robert’s work vary widely, according to the nature of the piece and how much work it involves. A simple stud might cost between £30 and £40, but the majority of pieces of silver and gold work cost between £100 and £1,000. The necklace featured in our Dales Life competition would sell for around £400.

Because he sells his jewellery direct from his studio, Robert’s work is substantially cheaper than it would be if he were to sell through a high-street gallery. His workshop is only open by appointment, but he holds a variety of open studio events over the course of the year – so if you would like to receive invitations then be sure to join his mailing list.

For the chance to win a beautiful designer necklace worth over £400 go to page 22.

For more information about Robert Feather and his jewellery, visit www.robertfeatherjewellery.co.uk 88

V I C TO R I A N VA LU E S Tennants expert Sarah Hardy introduces Ian Henry to some right royal jewellery.

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V

ictorian jewellery isn’t held in particularly high esteem nowadays. It has – often deservedly – a reputation for being chunky and sombre. Faced with a choice between a mid-19th-century piece of mourning jewellery – a locket containing the hair of some long-dead worthy, for example – and a lively Art Nouveau or Art Deco confection, it’s easy to see why most people would plump for the latter.

When it comes to jewellery associated with Queen Victoria herself, though, it’s a very different story. Three such pieces are coming up for auction in the Autumn catalogue sale at Tennants, which will be held from 17th to 19th November. And they are expected to generate a huge amount of interest, both from this country and overseas.

The items in question have been passed down through the family of a certain Dr Andrew Robertson, explained Sarah Hardy, the Leyburn auction house’s resident jewellery expert.

Robertson was a qualified medical doctor, but somehow he ended up being Royal Commissioner to the Balmoral Estates from 1847 to 1875.

Prior to this he was – in his medical capacity – responsible for delivering John Brown, later to become the Queen’s personal servant and favourite, into this world.

The first of these pieces, a cravat pin bearing a miniature portrait of Prince Albert, was given directly to Dr Robertson himself. Originally it had been a present from the Queen to the Prince Consort, as is evident from the inscription on the rear: ‘Albert from V.R.’ 91

From the Queen herself, the lucky Joanne received an elegant amethyst brooch. A very substantial amethyst it is too, its rich purple colour beautifully set off by gold wire work, luscious emerald green enamelling, white enamelling and numerous half pearls. Two further amethysts hang from chains below.

On the rear is the inscription: ‘From H.M. The Queen to J.F. Robertson 28th August 1860’. Like all three pieces, it is still in its original box. The auction estimate is £3,000 to £5,000.

Family legend has it that when Dr Robertson was setting out on a shoot with the royal party, he found himself lacking a cravat pin. Prince Albert lent him this one, and graciously refused the offer to return it on the grounds that he had no particular need of a pin with his own likeness on it.

Be that as it may, it is certainly an exquisite piece of workmanship. The miniature portrait itself, depicting a fresh-faced Albert in profile, is strikingly lifelike and painted with considerable skill. It is framed by gold laurel leaves set with seed pearls – all remarkably crisp – and equipped with an equally finely worked gold security chain. The auction estimate is £3,000 to £5,000, although Sarah agrees that this could well be surpassed on the day. This is a unique item, and such pieces are, understandably, well-nigh impossible to value.

The remaining two pieces were given to Dr Robertson’s daughter Joanne on the occasion of her marriage in 1860. Both are inscribed. One is a gift from Queen Victoria, the other is a gift from Prince Albert – they obviously counted the Robertson family as good friends. Even if Victorian jewellery isn’t to your taste, no-one could fail to appreciate the quality and workmanship of these two charming items.

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From Prince Albert, Joanne received a pendant in colours and materials that closely match the Queen’s gift. Like the brooch, the centrepiece of the pendant, which hangs on a finely worked gold chain, is a substantial oval amethyst. Surrounding it is a delicate band of emerald enamelling set with half seed pearls, a theme that is repeated, on a smaller scale, around the pearl that hangs below. It carries the same auction estimate as the Queen’s gift, namely £3,000 to £5,000.

Victoria’s reign was the era in which jewellery really began to achieve a mass market, finally coming within the range of more than just a privileged few. Obviously there was very little of it that approached the quality of these pieces, but broadly similar items would have been produced in a variety of materials – silver and paste, for example – by less prestigious and accomplished makers. Massproduction techniques were increasingly being applied in the jewellery trade, but most of the mass-produced pieces are nowadays in danger of being melted down for scrap.

Whether Victorian jewellery will ever come back into fashion is a moot point. What is not in question is that jewellery of the highest quality – like these three very well-connected lots – is never out of fashion, whatever era it hails from.

For details of forthcoming auctions at Tennants visit www.tennants.co.uk.

Boundless Beads

Beads Eye Candy Jewellery Workshops www.boundlessbeads.com

Fine Jewellery available to browse in shop only Open Monday - Friday 9.30am - 5.00pm Saturday 10.00am - 5.00pm Unit 3, The Craft Yard,The Bridge Aiskew, DL8 1BZ , UK Tel: 01677 425544

DalesLife A TAsTe of Yorkshire

We are looking for distribution agents Positions available throughout Yorkshire.

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

From Leeds to Beijing for ÂŁ144,000 At Bonhams we place items where they will attract the best prices and with salerooms across the UK, Europe and around the world we have quite a few to choose from.

Our Specialists are out and about around the County this month and could be available to call and provide a free verbal valuation.

For further information or to make an appointment for a free verbal auction valuation please contact Alison Hayes on 0113 234 5755 or email alison.hayes@bonhams.com Illustrated: This rare Rhinoceros horn libation cup from the 17th/18th century was consigned through our Leeds office and sold in our recent London Fine Chinese Art Sale for ÂŁ144,000 to a private buyer from Beijing.

Bonhams 30 Park Square West Leeds LS1 2PF www.bonhams.com

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Log In Luxurious wooden lodges in an idyllic Dales setting – the Westholme Estate has it all

L

odge holidays have become increasingly popular nowadays, and lodge parks are springing up all across the country. Search as you might, though, you’ll be hard-pressed to find one that matches the standards of the exclusive Westholme Estate near Aysgarth in Wensleydale.

For one thing there’s the superb location. Surrounded by mature woodland, Westholme is nestled underneath Pen Hill in a sunny, south-facing site on the banks of Bishopdale Beck. Despite having easy access to the A684 – and, through it, to the many visitor attractions and facilities of Wensleydale and beyond – it is so secluded that there are probably plenty of locals who still haven’t realised that it is there.

Heading south towards Kettlewell, Grassington and Skipton is just as easy, so you have pretty much the whole of the Yorkshire Dales right on your doorstep.

The scenery is, of course, absolutely stunning, and even if you’re not a seasoned walker you can enjoy it by taking a short, easy stroll across the fields to Aysgarth Falls or to the charming, unspoiled village of West Burton. From there, if you have the energy to spare, you can haul yourself up the steep, fossil-rich limestone scarp of Pen Hill to enjoy one of the finest panoramic views in the Dales. And if you’re a serious walker, you’ll find countless excellent hiking opportunities whichever direction you choose to head in.

Not that you need to go far in search of rest and relaxation, though. Most of the lodges at Westholme have their own large, private, outdoor hot tub – the highpoint of many visitors’ stays, says Simon Copley, Westholme’s General Manager. “Nothing beats soaking in a hot tub under a clear night sky with a glass of bubbly in your hand,” he says. “Even on a frosty winter night it’s an absolutely fantastic experience.”

These self-indulgent hot tubs are the ultimate touch of luxury in a 94

development in which no expense has been spared to achieve the highest standards. The lodges, available in one, two or three-bedroom options, really do have to be seen to be believed. They are light and spacious, and some of them have views through massive glass verandah doors that are to die for.

From the comfort of your own private accommodation you can look straight out onto lush fields and the not-sodistant hills. With their stylish fixtures and fittings and clean, contemporary interior design, they are a terrific place to spend your leisure time, even if the weather should prove to be less than ideal.

Needless to say, they have been designed to operate at impressively high standards of energy efficiency and were built using eco-friendly methods of construction – so not only will you be cosy, but your conscience will be clear too.

These really are the Rolls-Royce of lodges, but if any more inducement were needed to draw holidaymakers in, there’s also an excellent bar and restaurant on site. Hendersons is a welcoming bistrostyle establishment that specialises in modern British cuisine based around fresh, seasonal produce from local suppliers. It’s a friendly, relaxed place that attracts diners from up and down Wensleydale as well as Westholme residents.

If, on the other hand, you fancy having a go at catching your own tea, Westholme Estate holds fishing rights for its own stretch of Bishopdale Beck, so bring along your rod and line.

Lodges at the Westholme Estate can be booked for short breaks (Friday to Monday or Monday to Friday), or by the week. But if you really fall in love with the place, and many people have done, some of these luxurious lodges are still available to buy, with prices starting from £89,995. That way you could enjoy one of the Dales’ best holiday destinations all year round.

For more information about Westholme Estate call 0844 8584800 (for holiday lettings) or 01969 663268 (for lodge ownership) or visit www.westholme-estate.co.uk.

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Out and About Want to get to grips with the real North Yorkshire? Bedale’s a great place to start

W

ith its broad, cobbled main street, Bedale is everyone’s idea of a North Yorkshire market town.

Rich in attractions of its own, it is also within easy reach of Masham, Leyburn, Northallerton and Richmond, making it an ideal base for exploring both Wensleydale and Swaledale.

From the unusual Viking grave marker in St Gregory’s church to the elegant Georgian buildings that line the Market Place, you’ll find plenty of solid evidence of Bedale’s long history. And you can discover still more by visiting Bedale Hall, in the town’s North End. is genteel Palladian mansion now houses a museum displaying a charming collection of local bygones, including a marvellous wooden fire engine dating from 1748.

Bedale Hall is also the place to find the town’s Tourist Information Centre, where you can pick up the Bedale Heritage Trail leaflet. is will guide you to another unique and eccentric survival, e Leech House. Set in a pleasant garden on the banks of Bedale Beck, it’s an odd little castellated brick building – now Grade II listed – that was formerly used by the local apothecary to store leeches for medical use.

It is believed to have been built in the 18th century, and may have been in use as recently as the early 1900s.

Bedale was first granted a charter to hold a market by Henry III in 1251, and the ancient stone market cross was put up not too long aerwards. Nearly eight centuries later, the market is still going strong, and the Market Place is packed with colourful stalls every Tuesday. But despite its historical pedigree and old-time ambience, Bedale is also home to some very up-to-the-minute shops and businesses. With opportunities to browse everything from contemporary interior furnishings and classy lingerie to gourmet foods and stylish gis, it would be easy to spend half a day here just shopping.

Make sure, though, that you don’t miss out on the many prime attractions that lie just a mile or two out of town. For nature lovers, orp Perrow Arboretum is a must. It’s 85 acres are home to some of the largest and rarest trees and shrubs in England, and there are plenty of trails and activities to keep younger members of the party happy. e beautiful plantings – some formal, some wild – provide year-round interest. If you get the opportunity to visit this autumn you’ll most likely be rewarded with a display of spectacularly coloured foliage.

Turning from plants to animals, Big Sheep & Little Cow is a family-run farm visitor centre that is bound to delight the kids, who have the

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chance to meet and mingle with some of the smaller residents, as well as enjoying themselves in the Play Barn, driving go-karts and riding the Barrel Train.

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Bedale Fact File Bedale Tourist Information Centre Bedale Hall, North End, Bedale, 01677 424604 Monday to Friday 10am to 4pm; Saturday 9am to 2pm

If you fancy taking to the air, head for Aerial Extreme at Camp Hill, Kirklington. Here you can climb, swing and scramble through treetop obstacle courses – suitably helmeted and safety-roped, of course – and, if you dare, take the vertiginous 13-metre ‘Leap of Faith’.

On the Net

For those who prefer to keep their feet firmly on the ground, preferably with a pint in their hand, the Black Sheep Brewery Visitor Centre offers a fascinating insight into the production of the company’s awardwinning ales. Finally, for a sweet treat, make a pilgrimage to the Brymor Ice Cream Parlour at High Jervaulx to sample some of their 30-plus varieties of sumptuous ice creams, sorbets and gateaux. Brymor say they can wrap cartons to keep cool for up to two hours, so you might want to buy a few to take home with you.

A Bite to Eat

www.visit-bedale.com, www.bedale.org

Market day Tuesday

Riding the Rails Full details of train services to and from Bedale – including steam-hauled services – on the Wensleydale Railway can be found at www.wensleydalerailway.com. ere’s no shortage of friendly pubs, cafés and bistros in and around Bedale Market Place. If you fancy venturing just a mile or two further afield, e White Bear Hotel (www.thewhitebearhotel.co.uk) in Masham offers fine dining and quality cask ales.

Round and About orp Perrow Arboretum: www.thorpperrow.com.

Big Sheep & Little Cow Farm: www.farmattraction.co.uk.

Falconry UK: www.falconrycentre.co.uk.

Aerial Extreme: www.aerialextreme.co.uk e Black Sheep Brewery: www.blacksheepbrewery.com Brymor Ice Cream Parlour: www.brymordairy.co.uk

We have moved to…

The Warehouse, North Lane,Huntington, York YO32 9SU Tel. 01904 400561 On the junction of North Lane, Huntington and the A64 Malton road

Sophisticated Style The very best in natural, luxurious rattan furniture…

For further information, please call Kath or Colin Blanchard on 01748 811773 or 07764 279815 www.canefurniturenorthyorkshire.co.uk Showrooms at Leeming Bar are now open Saturday 10am till 2pm, other times by appointment 99

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swinton Park

Cookery School

Rosemary Shrager 2 Day Courses Themed Day and Evening Courses, Chef's Table Dinners & Children's Courses cookeryschool@swintonpark.com www.swintonpark.com 01765 680969

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YDMT Spring 2011 Ad

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

Opening times for 2011 Open everyday from 1st April - 31st October then Sundays until Christmas Monday - Saturday 12 noon until 6pm Sundays and bank holidays 10am - 6pm

9/3/11

12:49

For ÂŁ15 the Yorkshire Dales Millennium Trust will plant a native broadleaf tree in a new natural wood in the Yorkshire Dales. A unique gift that will keep growing for years to come.

And one that will make a lasting difference to our countryside.

Holiday accommodation now available.

Please telephone 01969 640638 for further details. www.theforbiddencorner.co.uk

Admission is by pre-booked tickets only To reserve your ticket please telephone 01969 640638 / 01969 640687 We look forward to seeing you 102

Yorkshire Dales Millennium Trust work to support the environment, people and economy in the Yorkshire Dales Charity No. 1061687

Page 1

dales

diary Compiled by Samantha Rough

Events

Fountains Abbey & Studley Royal Near Ripon Telephone 01765 608888 www.fountainsabbey.org.uk

Art Exhibition – Ian Scott Massie Saturday 1st October – Sunday 16th October, 10am – 5pm.

Take a look at the iconic landscape and buildings of Fountains Abbey & Studley Royal through the eyes of one of Yorkshire’s best-known artists, Ian Scott Massie. The exhibition will take place at Fountains Hall.

Dales Countryside Museum Hawes Telephone 01969 666210 www.yorkshiredales.org.uk/dcm.htm

The History of Knitting in the Dales Sunday 2nd October, 1pm – 4pm.

Join Kate Trusson who will talk about the history of knitting, explaining how men, women and children earned an income from the knitting trade, and demonstrate equipment and techniques that were used.

Red Squirrel Conservation – a guided walk on the Red Squirrel Trail Saturday 8th October, 10am – 4.30pm.

Booking is essential

Fountains Abbey

Specialist Tour: Past and Present English Architecture at Fountains Abbey Sunday 9th October, starting at 11am, meet at the Visitor Centre Come along and join our specialist tour to find out about English architecture at Fountains Abbey.

Halloween Storytelling

A strenuous guided walk with the local ranger through the local Red Squirrel Reserve at Snaizeholme. This is a fantastic opportunity to learn about red squirrels’ habitat and their conservation in the Yorkshire Dales National Park.

Sunday 30th October, 2pm. £1.50 per child.

Booking is essential

Storytelling & Children’s Craft Workshop

Jewellery Making

Wednesday 26th October, 2pm – 4pm.

Free entry for adults, children £3 (under 8s must be accompanied by an adult) Come and join Rhoda Fraser for spooky stories and making things for Halloween.

Get into the Halloween spirit and come and enjoy spooky stories suitable for children aged 4–9 years old. Come along, dress up and frighten us! There will be a prize for the best costumes.

Wednesday 9th November, 10am – 12.30pm. £25 per person. Booking is essential Why not have a go at jewellery making? In this craft workshop you can design and take home your own piece of jewellery using only recycled materials.

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Events continued

Swinton Park Near Masham

Newby Hall Near Ripon

Telephone 01765 680900 www.swintonpark.com

Telephone 0845 450 4068 www.newbyhallandgardens.com

Preserving with Michelle ‘Clippy’ McKenna

The High Sheriff of North Yorkshire Fund-Raising Concert

Sunday 2nd October, 9.30am – 12.30pm. £60 per person, includes refreshments.

Booking is essential

Thursday 6th October, 10am – 5pm.

Tickets £75. Booking is essential Richard Compton, the former High Sheriff of North Yorkshire, is holding a fund-raising concert to support the charitable activities of the High Sheriff’s office. The evening will include music by The Aurora Trio and the Quintabile Brass Ensemble – one of London’s leading young quintets. The High Sheriff’s office supports causes or individuals whose work in the county goes unrecognised or unrewarded.

Sarah Raven’s Autumn and Christmas Flowers and Decorations Workshop Tuesday 11th October. £90 (course fee includes a light lunch and free entry to the gardens). Booking is essential

This exciting new three-hour session will include two ‘hands-on’ taught preserves using seasonal ingredients sourced from the hotel’s walled garden, plus an additional demo. Each guest will expect to make 4-6 jars of preserves to take home.

Wild About Food – All About Mushrooms Sunday 9th October. £95 day course.

Booking is essential Learn about wild edible food (and what to avoid!) whilst foraging with Chris Bax. Ingredients are then brought back to the cookery school where a demonstration meal will be cooked for you by our Cookery School Chef, Robert Taylor.

Learn how to harvest as much as possible from your garden and the hedgerow to decorate your house through the autumn and at Christmas.

Sarah will inspire you with tips on what to pick and how to make it last as long as possible; she will also give advice on flowers that offer the best value and that will last for a long time, and make your home look fabulous over the festive period.

Swinton Park Turret

The Wedding Fair Sunday 30th October, 12pm – 4pm.

Sarah Raven 104

Join The Wedding Affair as the team returns to Swinton Park with over 45 superb wedding suppliers exhibiting, including exquisite bridal wear, menswear, jewellery, photographers, accessories and much, much more!

Kiplin Hall Near Richmond Telephone 01748 818178 www.kiplinhall.co.uk

‘Jane Eyre – The Well Dressed Governess’ Friday 14th October, opening at 7.30pm.

Tickets £11, including refreshments.

History Wardrobe presents the tale of Charlotte Brontë and her fictional heroine – both women of passionate intensity – retold through the deceptively genteel fashions of the 1840s.

Yorkshire Dales Millennium Trust Malham Telephone 01524 251004 www.ydmt.org

Fungal Fun Friday 30th September. Course cost £163–235. Booking is essential: 01729 830331

Halloween Horrors at the Ancient Hall

This residential course led by Noel Jackson will show you where to look and how to identify fungi, as well as teach you which are safe to eat.

Afterwards try some exotic recipes for fungi!

Tuesday 25th October, 11am – 4pm.

Tickets £3.50

Bonfire Night Extravaganza!

Come along for some spooky family fun! Dress up and join us any time.

Torchlight Ghost Tours Thursday 27th and Friday 28th October, 6pm – 8pm. Adult/Concession £9, Children £6 (8–16 years), includes refreshments Tour the Hall with your ‘Victorian’ guide and hear tales of its ghostly inhabitants through the centuries. Don’t forget to bring a torch!

Saturday 5th November, gates open at 6pm.

Tickets £6 in advance, £7 on the night.

Free car parking Join YDMT for Guy Fawkes Night! This year YDMT has been invited to join the celebrations at the Devonshire Arms Hotel, Bolton Abbey. This awe-inspiring event will include fireworks, bonfire, hot snacks, refreshments and plenty of entertainment.

Black Sheep Brewery Masham Telephone 01765 689227 www.blacksheepbrewery.com

‘Meet the Brewer’ Nights Join the Black Sheep Team for a night of fine ales and great food.

Wednesday 21st September – The Lounge, Leeds Tuesday 4th October – Carpenters Arms, Felixkirk Saturday 8th October – Oak Tree, Helperby Wednesday 12th October – ‘Call my bluff night’ at The White Swan, Wighill Please ask at each individual outlet for more details.

Kiplin Hall 105

Thorp Perrow Arboretum

Bedale Park Bedale Hall

Bedale

Bedale’s Community Bonfire and Fireworks display

Telephone 01677 425323 www.thorpperrow.com

Plant Fair & Fungus Foray Sunday 2nd October, 10am – 4pm.

Plant Fair, 10am – 4pm.

Come and choose something unusual for your garden from a sensational variety of nurseries, new plants and ideas!

Saturday 5th November, 6pm, Bonfire Display will start at 6.45pm. Free entry Join us for our annual firework extravaganza, expertly choreographed to a specially selected programme of stirring and dramatic music.

Refreshments and an ice cream van will be available. Wensleydale Railway will be running a Bedale Firework Express from Redmire.

Fungus Foray, starting at 1pm.

Enjoy an introductory talk by our expert Dr. Keith Thomas, followed by a hunt for fungus in the Arboretum. Bring a bag or a basket to collect fungus in. Learn what is edible and what is not!

Durham Shopping Extravaganza Northern Echo Darlington Arena Telephone 07802347449 Wednesday 12th – Thursday 13th October 10am – 6pm

Pruning Course Tuesday 11th October, 10am – 4pm.

Adults £50 (lunch included), booking is essential.

Join Nigel Harrison, gardening expert on BBC Radio York, for a practical course looking at Autumn pruning.

Monster Tours Saturday 29th October – Sunday 30th October.

12pm, 2pm & 4pm Join our mysterious guide for a strange adventure looking for monsters and beasties in the woods!

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The Durham Shopping Extravaganza returns to The Northern Echo Darlington Arena where you can enjoy a day of shopping inspiration and surprises. You will find a wealth of goods, many of which are exclusive to this event and won't be found at any other fair in the North East.

The arena will be filled with over 100 vibrant stalls selling gifts, fashion, art, children's toys, home and interior ideas and so much more.

As always, there is an area dedicated to food and drink showcasing the best produce from the north of England.

Enjoy some great entertainment this Autumn…

Thursday 29th September A top psychic afternoon of mystery and clairvoyance with Steven Holbrook, one of Britain’s most accurate mediums.

Tickets: £10, Concessions: £8 Doors: 2pm, Show: 2:30pm

Monday 10th October An afternoon of top cabaret magic with top award-winning magician Paul Roberts, one of the leading sleight of hand entertainers in his field today.

Tickets: £10.95 (including a 3 course lunch).

Lunch from 12:00pm, Show: 2:00pm

Saturday 26th November An evening of amazing top brass with the legendary and world famous Grimethorpe Colliery band in concert.

Tickets: £18.00, Concessions: £15.00.

Doors: 7pm, Show: 7:30pm.

To book or for more information, please call 01765 635321 or email Kayleigh@lightwatervalley.co.uk.

Lightwater Country Shopping Village, North Stainley, Ripon, North Yorkshire HG4 3HT. So easy to find, just off the A6108, North of Ripon. Telephone: 01765 635321 (Subject to availability. Tickets for free event must also be reserved. Events take place in the Lightwater Theatre)

DalesLife

Kiplin Hall

Jacobean House

Country Seat of Founder of Maryland, U.S.A.

A TAsTe of Yorkshire

To book space in the Christmas issue contact Sue Gillman

Hall and Gardens open Sunday, Monday, Tuesday and Wednesday

Hall Open 2pm-5pm until 28 September

Tea Room from 10am. Closes 5pm September, 4pm October

Gardens

Telephone: 01904 629295 Mobile: 07970 739119 email: sue@daleslife.com www.daleslife.com 108

(undergoing restoration) Open 10am-6pm until 28 September Open 10am-4pm 2 - 30 October Including lakeside and woodland walks Kiplin Hall nr. Scorton, Richmond, DL10 6AT. 01748 818178 www.kiplinhall.co.uk

THORP PERROW ARBORETUM BIRD OF PREY & MAMMAL CENTRE

100 acres of woodland with tree, adventure and kids trails to follow or just explore the wonderful autumn colours.

Birds of Prey from around the world with 3 entertaining flying displays a day.

Visit our baby meerkats on Meerkat Island, meet Marlon the llama, wallabies, rheas, all in our new Mammal Centre.

The Tearoom (open every day) serves lots of delicious local produce.

Children’s Play Area & Plant Centre.

OPEN ALL YEAR ROUND

Many events throughout the year:

www.thorpperrow.com 01677 425323

SARAH RAVEN DAYS Inspirational workshops at Newby Hall TUES 11TH & WED 12TH OCTOBER 2011

Newby Hall & Gardens Sarah Raven the famous gardening writer, BBC broadcaster and teacher is returning to Newby Hall for two inspirational study days, with the focus on planning for Christmas.

Day 1: Day 2:

AUTUMN & FESTIVE FLOWERS & DECORATIONS AUTUMN & CHRISTMAS FESTIVE FOOD

EVENT ADMISSION:

Day 1 course costs £90, Day 2 course costs £110 and both include a light lunch and free admission to the garden. Two day discount at £180. Places limited, booking essential tel: 01423 322 583 opt 3.

INFORMATION HOTLINE: 0845 4504068 RIPON, NORTHYORKSHIRE, HG4 5AE

www.newbyhall.com 109

Kitchings Furniture ONE OF NORTH YORKSHIRE'S FINEST FURNITURE SHOPS

We offer a wide selection of divans, bedframes, mattresses and headboards.

We also have a fabulous range of upholstery including suites, recliner chairs, electric lift and rise chairs, high seat chairs and sofa beds, and a good range of dining and occasional furniture.

Why not visit our large showrooms Telephone 01677 423127 or 422581 for more information. 5 Bridge Street, Bedale

Sanderson & Co your local decorating specialist

Looking for colour and inspiration?

We can help you!

We stock the Dulux Tailor Made Colour collection, offering over 1200 colours which can be mixed in any finish you want Special purpose paints Kitchen+ - Offers grease and stain resistance Bathroom+ - Offers moisture and steam resistance Endurance - Offers extra durability Light & Space - Offers light reflecting technology Weathershield - Offers weather resistance Finishes available in Flat Matt, Matt, Soft Sheen, Silk, Eggshell, Satinwood and Gloss

Visit us at:

High Street, Leyburn, North Yorkshire Tel: 01969 623143 Email: sandersonandco@btconnect.com Dulux Tailor Made Colour, The Dulux Dog, Endurance, Light & Space, the distinctive livery and colour names marked TM are trademarks of the AkzoNobel Group of Companies. Š AkzoNobel 2010

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The largest cast iron radiator company in the UK

Tr a d i t i o n a l

Contemporar y

Classic

Chic

Incorporating cast iron radiators within your design will add elegance and style to any room.

• Original cast iron radiators • A full range of period style valves & fittings

• Reproduction radiators direct from our foundry • Restoration service available

Tel: 01677 470808

www.castironrads.co.uk info@castironrads.co.uk The Sawmills • West Tanfield • Ripon • North Yorkshire • HG4 5JU

FLOOR TILES STEAM CLEANED AND SEALED Kitchens • Conservatories • Halls Sandstone • Terracotta Travertine • Slate • Marble Limestone • Flag Stone • Ceramic

JOHN LORD 01748 811452 07961 460020 www.steamcleanseal.co.uk john@steamcleanseal.co.uk 111

Paul Rutter BSc(Hons) MC Optom

Optometrist and contact lens practitioner

We offer quality eyecare for all the family Relaxed and friendly atmosphere NHS and private patients welcome Full range of contact lenses available Extensive range of frames Home visits available Personal service Digital retinal photography now available

7 Southend, Bedale Telephone 01677 424142

PREMIERE CARE (NE) LTD Awarded a 3 star rating = excellent by the Care Quality Commission in 2009

Premiere Care will enable you to live at home with the help of an experienced carer.

We provide a flexible service to suit your individual needs.

For detailed information please contact Ursula Bussey.

Thornborough Hall, Leyburn, North Yorkshire, DL8 5AB Telephone: 01969 622499 Mobile: 07802 712366 112

Hillcrest Care Home

Dedicated to quality care • Handpicked staff • New management • New experienced owners • Totally refurbished • Value for money • Home cooked quality meals

At Hillcrest we believe in giving all our residents the quality, care and respect that they deserve. We deliver this with our team of dedicated staff that all have empathy and passion for the care they give.

Hillcrest has undergone a major refurbishment by the new owners, giving the home a warm and welcoming atmosphere. The only way to really appreciate the high level of care offered at Hillcrest is to arrange a visit for yourself.

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

Hillcrest, Byng Road, Catterick Garrison, North Yorkshire, DL9 4DW

Bookmark BRIAN PIKE SIZES UP SOME NEW TITLES

INDIGO

by Jenny Balfour-Paul British Museum Press, paperback, £19.99

“This generously and beautifully illustrated book tells the 5,000-year story of indigo” Indigo blue is arguably the most influential colour in the history of the world. The Pharaohs were buried in indigo-dyed robes; the Vikings took a shine to the colour; 11th-century Persians tinted their beards with it. Cowboys rode the range in indigo jeans and fashionistas have taken faded denim to every corner of the globe. This generously and beautifully illustrated book tells the 5,000-year story of indigo – a truly fascinating tale. Natural sources of indigo are widely available (our native British woad plant being just one of several), but turning it into a usable dye was a demanding, mysterious process often regarded as akin to witchcraft. In the East, where indigo dyeing became an art of the highest order, the indigo gods were widely feared. Here in the West, indigo sparked vicious trade wars and became part of the fabric of colonial exploitation. By the time Levi Strauss’s ‘waist overalls’ had begun evolving into today’s blue jeans, synthetic indigo was on the horizon, threatening to eclipse traditional means of production. This newly revised edition of a classic work makes engrossing reading, and is an absolute must for anyone interested in art, fashion or history.

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SURVIVORS

by Richard Fortey Harper Press, hardback, £25

Three billion years ago, life on Earth consisted of countless hordes of simple organisms called prokaryotes.

And everything was just tickety-boo until some cleverdick bacterium hit on the idea of synthesizing oxygen.

The result was a disaster for the majority of oxygen-hating prokaryotes, and triggered the biggest mass extinction in our planet’s history. Many more such ‘extinction events’ have followed, the meteor impact that wiped out the dinosaurs being just one of the more theatrical ones. But despite this constant string of global catastrophes and the relentless forward march of evolution, there are still animals and plants – many rare, others surprisingly common – that have persisted essentially unchanged for millennia. This easygoing book examines some of these ‘living fossils’, offering a leisurely amble through the byways of the distant past, taking in everything from sponges to scorpions, from giant salamanders to ginkgo trees.

Professor Fortey is an amiable companion, informative and authoritative, but always happy to slacken his pace and reminisce about the details of his trips in search of exotica like the velvet worm and the ferreret bird.

THE ARSENIC CENTURY

by James C Whorton OUP, paperback, £9.99

Victorian England was awash with arsenic, and it was remarkably cheap. People bought it along with their groceries, to kill rats and mice. A tasteless white powder, it was easily mistaken for flour, sugar or baking powder; unsurprisingly, tragic mistakes involving unlabelled packets and tins were common. Arsenic also rapidly became the prime weapon of choice for poisoners, and the 1800s saw a series of shocking murder trials, avidly reported in the popular press. Even when people weren’t actively feeding each other arsenic – deliberately or otherwise – many were receiving an unexpected dose from their increasingly toxic environment. Arsenic started turning up in deadly quantities in the most surprising places, including wine, beer, confectionery, candles, crayons, playing cards, handkerchiefs, ball gowns, baby powder, wrapping paper and, most famously, the green wallpaper so fashionable at the time. Engagingly written and meticulously researched, this lively and sometimes darkly humorous book is history writing at its best, a genuinely gripping insight into the jumbled and disturbingly dangerous world of our not-so-distant ancestors.

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LITTER: HOW OTHER PEOPLE’S RUBBISH SHAPES YOUR LIFE

by Theodore Dalrymple Gibson Square, hardback, £9.99

There’s no denying the starting point of this spiky little essay: compared to many countries, Britain is embarrassingly be-littered. Roadside verges and city streets are strewn with fast-food cartons and empty drinks cans, and our pavements are studded with constellations of discarded chewing gum. Dalrymple takes this as an excuse to embark on a scathing analysis of society, the general tenor of which is that “young Britons” are “barbarians” and that the rest of us have, through spineless inaction, become collaborators in “public slovenliness”.

It’s amusing enough, in a tetchy, politically incorrect kind of way (“I cannot but see a chewer of gum without wondering how he disposes of it, just as one used to wonder what German men of a certain age did during the war”), but not as amusing as it would be if you could be sure the old-fogeyism was tongue-in-cheek. Disappointingly, despite having a chapter entitled ‘Conclusion’, the whole enterprise is strangely inconclusive. Still, any contribution to the litter debate is welcome.

Just make sure you dispose of it properly when you have done reading.

COMFORT AND SPICE

by Niamh Shields Quadrille, paperback, £14.99

Despite the title – and notwithstanding the observation in the introduction that “simple inexpensive food comes to life with a little bit of attention from some appropriate fresh spices” – this enjoyable little cookery book isn’t primarily about spicy food. Instead it’s a collection of recipes in which Irish home cooking rubs shoulders with cuisines as diverse as those of Scandinavia, Italy, Turkey and Japan. And a very satisfactory collection it is too. It’s hard to say precisely why it hits the mark, but it’s all a question of balance. The recipes are simple but stylish, and many offer a hint of the exotic without the tiresome necessity of tracking down a trolleyful of expensive ingredients.

Enthusiastically written and attractively presented, it’s a reliable source of inspiration if you want to add a bit of dash to your food without getting too technical. Tempting proposals include wild garlic and potato soup, sumac lamb meatballs with cucumber and tomato couscous, Vietnamese summer rolls, pork belly dumplings in broth, and blackberry and crème fraîche filo tart. Excuse me while I drool.

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You will find a professional yet sensitive approach, offering you practical legal advice to help you make the best decisions for you and your family.

All our family solicitors are members of Resolution, a national association of family lawyers which promotes dealing with matters in a nonconfrontational manner. As collaborative lawyers we offer an alternative approach to resolving family disputes.

We can give you advice on all aspects of divorce and dissolution proceedings, including the division of the family assets. We will help you to agree matters with your ex-partner through discussion and negotiation. In some cases the court process is a useful format in which to negotiate an agreement and we will support and represent you in court proceedings if appropriate. We recognise that no two cases are alike and we will respond to your own particular situation.

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A famil y business that cares Residential R esidential & D Day ay Care Care Home Home for Elderly Elderly People People The Millings, 5 North End, Bedale, North Yorks DL8 1AF. 1AF. Tel: 01677 423635 www.r www.residential-homes.net Winner W inner of the IC ICG G 2008 G Great reat Nor N North orth or th C Care are Awards Awar Awar wards ds Best C Care are Employer Emplo mployyer

Stock up for winter at summer prices firewood Logs Prepacked Coal kindling sticks NeW: Recycled high energy wood fuel logs - 100% renewable biomass product

Bedale Copy Shop www.bcsofficepoint.co.uk

From Business Cards to Banners & T-shirts too, BCS can do it for you!

ALso AVAiLABLe

On Site Firewood Processing Service Please see www.ajriddle.co.uk for more details 01969 624 671 or 07922 947 337 Leyburn, North Yorkshire

BEDALE COPY SHOP 1a Emgate Bedale DL8 1AH 01677 426487

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Rosedale Nursing Home & Lodge Throughout their lives our families have strived to provide us with the best, now it’s your turn. We would like to give you the opportunity to discuss and plan the bespoke care they deserve with our dedicated team at Rosedale.

Services available: • DEMENTIA CARE • NURSING CARE • RESPITE CARE • SHORT BREAKS • DAY CARE • RESIDENTIAL/ PERSONAL CARE • PALLIATIVE CARE • CARE FOR THE PHYSICALLY DISABLED

The Old Vicarage, Catterick Garrison, North Yorkshire DL9 4DD. Call Steve Kay, Care Manager 01748 834948 rosedale@mmcg.co.uk www.mmcgcarehomes.co.uk

SOLAR PV PANELS • Reduce your Electricity bill • Reduce your Carbon footprint • Your home could generate up to £1800 per year TAX FREE • Increase the value of your home • Excellent feed in tariff at 43p • No planning permission required

For further information please contact

DDR Electrical Ltd Telephone 01969 622260 Mobile 07708 023716 www.ddrelectricalltd.co.uk

Do you have pain?

Back pain Headaches Neck Pain Frozen Shoulder Sports injuries Pregnancy issues Stress relief Osteopathy - Acupuncture - Massage www.bedaleosteopaths.co.uk

01677 425858 BEDALE22 1-4PC 21/5/10

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A.J.Hicks Domestic Plumbing Services For all your domestic plumbing needs Fast, friendly, reliable service.

24hr service NO CALL OUT CHARGE Are you having difficulty finding a plumber?

Are they always too busy to deal with the little jobs?

Bathrooms fitted Tiling work Call Andy Hicks Tel: 01677 450309 Mob: 07845 936064 Email: andrew.hicks93@virgin.net

No job too small!!!

The timeless classical beauty of solid hardwood floors h Direct from our sawmill h Every floor produced individually to

a consistent profile and assured quality h Extensive range – from rustic oak to

exotic walnut h Matching skirtings & mouldings

Duffield Timber, Melmerby, Ripon HG4 5JB Tel: 01765 640564 Flooring Sales www.duffieldtimber.com

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The Wensleydale House Doctor Home Improvement Specialist • Interior & Exterior Painting • Interior Decorating • Tiling • Plumbing • Plastering • Flooring (including laminate) • Kitchens and bathrooms fitted

No job too small BOOKINGS NOW BEING TAKEN FOR YOUR SUMMER EXTERIOR PAINTING

Tel: 01677 450810 Hunton, Bedale, North Yorkshire

B E S P O K E J O I N E RY

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

For a free brochure and quotation call us on Harrogate: 01423 524470 Leyburn: 01969 623020 Moor Park, Moor Road, Leyburn, North Yorkshire, DL8 5LA e: info@bikercontracts.co.uk w: www.bikerbespokejoinery.co.uk 123

www.gsccharteredsurveyors.co.uk

The Manor, Bowes, Barnard Castle Sitting quietly within well-established private grounds, The Manor at Bowes is an elegant and well-presented six bedroom property, rich in period features, with origins dating from the Elizabethan period, with later Georgian and Victorian additions, extensively refurbished by the current owner to create a spacious family home which combines modern and practical finishes with original character and charm. Walled gardens provide spectacular views across the valley over traditional rolling Dales countryside.

A large office suite/studio area provides an ideal environment for those looking to create a work-life balance opportunity. A two storey part-refurbished property adjacent could be further developed to provide additional office/workshop accommodation or a self-contained annexe. Ample parking is available within the courtyard area to the front of the office/garage block.

Offers in Region of £825,000 124

Barnard Castle t: 01833 637000

Leyburn t: 01969 600120

Stokesley t: 01642 710742

Cover Cottage and Roova View, Melmerby A detached, period cottage with views across Coverdale with a wealth of period features throughout. Accommodation comprises; living room, dining room, kitchen/breakfast room, sitting room, sun room, three bedrooms and a bathroom. Off road parking to the side and garden to rear. There is a selfcontained two bedroom flat attached to the property with separate access.

Guide Price £485,000

Wynd House, Gayle A stone built house with far reaching views which has been restored to a high standard whilst retaining many original features.

Accommodation comprises; three reception rooms, kitchen, snug, five bedrooms and three bathrooms. Garden and patio terrace to rear with off road parking to side. Planning Permission to extend living accommodation with a conservatory and create an outside store.

Offers in Excess of £400,000

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& Co. E67 1886

“For Sales In The Dales”

6$/(6 /(77,1*6 &200(5&,$/ L$1' & P523(57< S3(&,$/,676 3(5621$/ & P52)(66,21$/ S(59,&( Residential Buying, Selling & Letting. Commercial Sales & Leases.

Holiday Property. Overseas Property. Business Transfers. Acquisitions.

Valuations. Surveys. Mortgage Advice. Inheritance Planning.

Property & Antique Auctions. Removals, Collections & Deliveries.

01729 825311 Bentham 015242 63739 Settle +DZHV London 02072 980305 Leyburn 01969 622936 )D[ 0845 2802213

ZZZ MUKRSSHU FRP

Independent Open Market Valuations for all purposes Sales of residential and Agricultural properties Management of commercial, agricultural and residential property Acquisitions of all types of property Lettings, rent collection and supervision of tenants OAK HOUSE, MARKET PLACE, BEDALE DL8 1AQ TEL: 01677 422486 5 PECKITT STREET, YORK, YO1 9SF TEL: 01904 621554 E-MAIL: tim@tjmudd.com 25 YEAR RY www.tjmudd.com ERSA ANNIV 1 -201 1986

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Manchester House | Dallowgill, Ripon

Rising Sun Farm | Topcliffe, Thirsk

An Idyllic Country Property with Stunning Panoramic Views together with 39 acres. First Class Immaculate Accommodation. Wealth of Character Features. 5 Double Bedrooms. Stable Yard With 8 Loose Boxes. 39 Acres Pasture Land

Attractive Residential Small Holding With 7.4 Acres.

Detached Three Bedroom House. Significant Potential to Extend. Good Sized Gardens And Grounds. Well Fenced Grass Paddock. Good Range Of Outbuildings.Very Convenient Location

£950,000 - £1.1 Million

£325,000 - £350,000

West Cottage | Fremington, Richmond

The Croft | Snape, Bedale

Unique Historic Property In A Spectacular Location.

Four Bedroom Grade II Listed Residence. Delightful Georgian Features. Set In The Grounds of Draycott Hall. Magnificent Castellated Walled Gardens With Stunning Panoramic Views.

An Attractive Detached Four Bedroom Property. Immaculately Presented. Good Sized Gardens & Grounds. Situated In A Popular Village. Stunning Open Panoramic Views.

Viewing By Appointment.

£375,000

£350,000

Bedale 01677 425950

robinjessop.co.uk

Leyburn 01969 622800

The Land & Property Specialists

www.gsccharteredsurveyors.co.uk AGRiCuLTuRE & RuRAL BuSinESS • PROPERTy SALES &LETTinGS • VALuATiOnSAnD SuRVEyS Barnard Castle t: 01833 637000

128

Leyburn t: 01969 600120

Stokesley t: 01642 710742

To

Dine For

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

THE GEORGE AT WATH

THE QUEEN’S HEAD

Just over three miles from the city of Ripon, you will find The George at Wath, a traditional country inn serving a mouth-watering menu using locally sourced, fresh, seasonal produce. We also offer an excellent choice of fine wines, many by the glass and a selection of local cask ales. Luxury en-suite accommodation, private dining, beer garden and function room available. tel: 01765 641324 www.thegeorgeatwath.co.uk

The Queen's Head is a charming, characteristic country inn dating from the 1700s, set in the attractive village of Finghall. near Leyburn. It offers comfortable modern accommodation and a traditional, cosy bar. Manager and head chef Ian Vipond has devised a fresh, new menu for the restaurant, based around tasty local and seasonal produce. Traditional bar snacks are also available. With original oak beams and a dining room that looks out over the woods, The Queen’s Head combines great food with a genuinely warm welcome. tel: 01677 450259 www.queensfinghall.co.uk.

VENNELL’S RESTAURANT Now in its fifth year, Jon Vennell's cooking continues to impress with many major accolades and awards under his belt. Jon's wife, Laura, is front of house and has a relaxed, friendly approach which is probably why customers keep coming back to sample the seasonally changing menu. Even Claudia Blake gave a flawless review. Vennell's holds many events throughout the year. See the website for further details. tel: 01765 689000 www.vennellsrestaurant.co.uk THE SANDPIPER INN Enjoy Jonathan Harrison’s unique cuisine in the traditional surroundings of the Sandpiper Inn, Leyburn. Modern British food prepared using only the finest ingredients. Fine wines, real ales and friendly service.

Accommodation is available. tel: 01969 622206 www.sandpiperinn.co.uk

STONE HOUSE HOTEL Stone House Hotel is an elegant, country residence dating from 1908. It is just a short drive from the bustling market town of Hawes. With its cosy bar, library-cum-billiard room and panelled Oak Room, Stone House makes a great place to relax. Enjoy delicious, locally sourced traditional food from breakfast through to dinner, and choose from an extensive list of fine wines.

There are three spacious and romantic four-poster suites, and five ground-floor conservatory bedrooms that open directly onto the lawns, popular with dog owners and guests who aren’t keen on stairs. tel: 01969 667571 www.stonehousehotel.co.uk 129

THE MALT SHOVEL

HENDERSONS BAR & RESTAURANT

The Malt Shovel in Brearton, ten minutes north of Harrogate, is a lovely old country pub with a warm, welcoming atmosphere. Jὕrg and Jane Bleiker, founders of Bleiker’s Smokehouse and formerly of the Old Deanery in Ripon, specialise in fresh fish and home-smoked foods. The Malt Shovel holds occasional Opera with Dinner Evenings, and there will be a Christmas Opera with Dinner on Monday 19th December. With a comprehensive list of interesting wines and well-cared-for hand-pulled ales, The Malt Shovel is definitely worth a visit. tel: 01423 862929 www.themaltshovelbrearton.co.uk

Set in the idyllic riverside surroundings of Westholme Estate in Bishopdale near Aysgarth, Hendersons is a bright, stylish, relaxed bar and bistro-style restaurant with a contemporary feel.

Using local and home-grown produce, talented head chef Andy Brooks creates Modern British cuisine, drawing on his wealth of experience from restaurants throughout London and the Midlands.

Westholme Estate, Aysgarth. tel: 01969 663268 SWINTON PARK HOTEL An elegant, 30 bedroom luxury castle hotel. With four Red Stars (Inspector’s Choice) and three Rosettes awarded by the AA for excellent facilities, this is one of the most highly rated hotels in Yorkshire. Award-winning cuisine is served in the sumptuously furnished dining room, using seasonal produce sourced from the hotel’s fouracre walled garden and surrounding estate. tel: 01765 680900 www.swintonpark.com YOREBRIDGE HOUSE Just outside the unspoilt village of Bainbridge in Upper Wensleydale, AA five-star hotel Yorebridge House offers sumptuous rooms and a relaxing atmosphere in an attractive riverside setting. The stylish 2 AA Rosette bar and restaurant feature an exciting Modern British menu created by Head Chef Aaron Craig and his team, using the very best of local fresh produce. tel: 01969 652060 www.yorebridgehouse.co.uk THE BLUE LION Regarded as one of the North’s leading country inns. The ‘candlelit restaurant’ provides a stunning setting in which to enjoy a gourmet meal. All food is freshly prepared using a variety of Yorkshire produce. There is an extensive wine list to choose from. The bar, with its open fire and flagstone floor, offers a tantalising range of bar meals, as well as a fine selection of traditional hand-pulled beers. tel: 01969 624273 www.thebluelion.co.uk THE WHITE SWAN Overlooking Middleham’s picturesque market square and boasting lovely rural views, the White Swan is now a premier town-house hotel with superb facilities. Originally a coaching inn retaining many original features, the hotel has been extended and refurbished offering 17 excellent bedrooms. The brasserie offers a range of mouth-watering meals, all freshly prepared. tel: 01969 622093 www.whiteswanhotel.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. tel: 01765 689319 www.thewhitebearhotel.co.uk THE COUNTRYMAN’S INN A traditional country pub, with three wellequipped, comfortable en-suite bedrooms.

You are assured of a warm welcome, with good beer, good food and a relaxed and friendly atmosphere. The restaurant offers a wide selection of locally sourced and freshly prepared food to suit all tastes and budgets.

The bar offers a selection of four caskconditioned ales, three of which are brewed within 10 miles of the pub. tel. 01677 450554 www.countrymansinn.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 wellstocked Sheepy Shop. It offers a ‘ewe-nique’ venue for corporate entertaining, product launches, parties and weddings. tel: 01765 680101 www.blacksheepbrewery.com 130

Love Quality Love Karndean Floors Beacon Garage Catterick Road CATTERICK GARRISON DL9 4RZ

Unit 7, Badger Court Harmby Road LEYBURN DL8 5BF

Unit 3, Standard Court Standard Way Ind. Est. NORTHALLERTON DL6 2XA

01748 835111

01969 625111

01609 780003 131