Dales Life September/October 2010

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SEPTEMBER/OCTOBER ISSUE 2010

ÂŁ1.95

DalesLife

A TASTE OF YORKSHIRE

Autumn Food Special

COOK UP A FEAST with Mary Berry

Rustic Recipes

by Sarah Raven

Chef's Table Dine in with top Dales chefs

PERFECT SETTING Make your own mouthwatering preserves

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DalesLife

The Editor’s Letter September/October 2010 Editor: Sue Gillman

I’m always impressed by how beautiful the Dales look at this time of year, with golden bales of straw standing in the fields and the hedgerows bright with berries. It’s a little sad when summer draws to a close, but the mellow days of autumn lie ahead, with plenty of sunny days to look forward to.

With fewer tourists in evidence now the school holidays are over, it’s a great time to explore some of the treasures on our doorstep. Bolton Castle is one of the most magnificent medieval buildings in the area, and stays open through until the end of October. If you haven’t been there for a while, you might be surprised at some of the more recent developments — turn to p.100 for a taster.

Editor: Sue Gillman Deputy Editor: Brian Pike Production: Claudia Blake Advertising: Sue Gillman Art Editor: Stef Suchomski Art Director: James Price Photo Editor: Richard Jemison Fashion Editor: Chloe Smith Proprietor: Sue Gillman T: 01904 629295 M: 07970 739119 E: sue@daleslife.demon.co.uk Dales Life Holgate Villas, Suite N, 22 Holgate Road, York, North Yorkshire YO24 4AB

Contributors: Adam Appleyard Brian Pike Chloe Smith Chris Baines Christine Austin Claudia Blake Ian Henry Jonny Beardsall Laurie Campbell Rebecca Pow Rick Ravenstine Sally Scott-Richards

Only a little further afield, the picture-postcard market town of Grassington also makes a great day out. The Dales Life team spent a happy hour or two there during our visit to Grassington House Hotel, one of several forward-looking businesses that are transforming the town. You can read all about it on p.32.

Summer may be on the way out, but there’s plenty to be done in the vegetable plot. Believe it or not, some crops welcome the prospect of cold weather, and will flourish if you plant them out right now, as Adam Appleyard explains on p.24. As for flowers, dahlias put on a colourful show long after others have finished blooming. There will be a massive variety of dahlias on display at this year’s Harrogate Show, where you can see for yourself some of the exciting varieties described by Rebecca Pow on p.86.

There may be a chill in the air in the mornings, but conditions aren’t necessarily chilly enough for our native wildlife. Some species may benefit from global warning, but others are under threat. Chris Baines, our resident wildlife expert, explains the issues on p.8.

Finally, autumn is the time to turn from light, summery wines to something a little more full-bodied. Syrah (also known as Shiraz) is just the grape to deliver comfort on a cool evening, and on p.48 Christine Austin picks out some of her favourite French reds.

By the time we’re back with our next feature-packed issue, Christmas will be looming on the horizon. Until then, I hope you enjoy the rest of the magazine — and, of course, autumn in the Dales!

Sue Gillman

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Contents

September/October 2010

66

72

40 55

On the cover 40 That’s Entertainment

66 Perfect Setting

Delight your guests with these simple but impressive recipes from Mary Berry and Lucy Young

How to make your own mouthwatering preserves

55 Chef 's Table

Three rustic recipes from Sarah Raven's compendious new collection

Dine in with Dales chef Gavin Swift

72 Well Seasoned

5

Contents

8

24

Features 8 The Heat Is On

86 Open Late

Professor Chris Baines weighs up the impact of climate change on our native wildlife

Is your garden looking drab?

Try planting dazzling dahlias, says Rebecca Pow

16 The Discerning Diner

90 Steering Column

Claudia Blake visits The Bruce Arms, West Tanfield

Ian Lamming reviews the Peugeot RCZ

24 Dig It

95 Bookmark

Adam Appleyard gives the lowdown on his favourite crops

Brian Pike takes a critical look at what's hot off the press

32 Fair And Square

100 Dales Diary

The Dales Life team visit Grassington House Hotel

A comprehensive guide to events, compiled by Henry King

48 On The Grapevine Christine Austin recommends some autumnal reds

80 Bag A Bargain Period handbags are becoming increasingly sought after, says Ian Henry

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112 A Window On The Past

86

Ian Henry finds plenty to enjoy at Bolton Castle

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

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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Hoopoe

THE HEAT isON Professor Chris Baines weighs up the impact of climate change on our native wildlife

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When global warming first hit the headlines it sounded quite an appealing prospect. Talk of the Costa del Scarborough, vineyards in the Yorkshire Dales, barbecue summers and an end to cold and miserable winters seemed like a dream come true. The reality is proving rather less attractive, with extreme weather patterns causing torrential downpours and increasingly frequent floods and water shortages.

There has been a similarly uncomfortable reality check as far as our wildlife is concerned.

It is true that some individual species are expanding their territories north and west, clearly benefiting from warmer winters. Birdwatchers are excited by the arrival of a number of spectacular species in the south of England. Purple herons and little bitterns are the latest celebrity breeding birds, and there is talk of hoopoes and bee-eaters establishing a foothold in the next year or two. These are all species which will be familiar to anyone who has travelled in the south of France, Spain or Portugal, and as the climate warms they are expanding their territories northwards.

The milder winters are also beginning to tempt a few migrant birds to change their travel plans. Blackcaps are amongst the most musical of songbirds, and until recently all of them flew south to southern Spain and North Africa every autumn. Most of our summer visitors still do, but in the past few years an increasing number of others have replaced them from further north in Scandinavia, giving the

Ptarmigan

impression that they have become year-round residents. Blackcaps feed mainly on insects, and the warmer climate means that they can find food the whole year round. This overwintering trend seems to be catching on. Could the swallow that spent last winter in Cornwall be a harbinger of significant change? Could nightingales, cuckoos and swifts be among the summer visitors that start to spend the winter here?

These are some of the ‘good news’ wildlife stories, but there is a very worrying downside to climate change.

Some of our rarest wildlife is at the southern end of its range in Britain.

The mountain hare and the ptarmigan, for example, are two of the creatures that are running out of cold snowy winter territory in our country’s high ground. The warmer climate has a hidden effect on wetland habitats too.

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Š Laurie Campbell

Arctic Hare

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As the water warms, it holds less dissolved oxygen, and this affects wildlife dramatically. A one degree rise can mean a 25% drop in aquatic insect life, and this means fewer of the fish, amphibians and other creatures that depend on them.

There is even a fear that the lower levels of oxygen in warmer streams and rivers may be enough to stop migratory species such as salmon and sea trout spawning successfully.

Purple Heron

Warmer wetter winters

promise to become increasingly familiar in the UK, and this is already causing problems for those species that hibernate. Hedgehogs, bats and dormice are having their winter sleep disturbed, and if they emerge from hibernation in the warm spells they use up their stored fat to a dangerous degree, with the result that they may not make it through to the true spring weather. Overwintering butterflies such as the peacock and small tortoiseshell are also suffering as warm, damp winters increase the likelihood of fatal fungal attack within the chrysalis.

Common Hedgehog

Most alarming of all is the way climate change is disrupting natural patterns.

Some species are proving much more adaptable than others, and this can mean that vital linkages are broken.

Take the case of our glorious oak woods. Records show that oak trees are coming into leaf as much as three weeks earlier in the year than was the case in the 1950s. This seems to be an exceptionally rapid rate of change, and it has far-reaching effects. In the long term it is thought that the earlier closing of the canopy may shade out

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such spectacular woodland wildflowers as the bluebell, the primrose and the wood anemone — they simply won’t have a long enough period of spring sunlight to survive.

The very sound of the woodland will also change as song birds suffer. The first flush of spring growth triggers an explosion of insect life, and the billions of little green caterpillars are the principal food supply for the newly hatched nestlings of woodland birds.

Those bird species are proving slow to adapt to climate change. Their young are now emerging too late for the caterpillar feast, and their numbers are down. Without the birds to harvest the caterpillars, the trees suffer more serious defoliation. And lost leaves mean weaker trees and slower growth.

Climate change is a reality. Its causes are still a matter for debate, and its full impact remains uncertain, but already it is clear that Britain’s wildlife is being

affected. The trends and changes are being closely monitored by professional ecologists, but most of the detailed observations are coming from concerned members of the public. If you would like to be involved in tracking the effect of climate change on Britain’s natural world, the Woodland Trust’s Phenology programme would very much welcome your input — for more details visit: www.naturescalendar.org.uk.

Pipistrelle bat

Bluebell woods

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Discerning The

Claudia Blake visits The Bruce Arms in West Tanfield he Bruce Arms, in the charming village of West Tanfield, has changed hands several times over the last few years.

Nowadays it is in the hands of two business partners, chef Hugh Carruthers (formerly of The Yorke Arms) and artist David Stead. One of the outbuildings has been converted into a studio space, and a series of art courses is in the offing.

T

My starter was a warm terrine made with confit of duck and black pudding. This was an interesting, and surprisingly successful, combination.

Unlike many Dales inns, the Bruce Arms is high-ceilinged and relatively spacious. The bar-cum-dining area is a freewheeling mix of old and new elements, including a smart new bar counter, a plump red sofa, a big old stone fireplace and an assortment of (in our case, slightly wobbly) pub tables. Other than the odd item of hunting and fishing gear, the walls are mostly given over to Mr Stead’s work, which I have to say I rather liked, especially his lively animal studies in charcoal and a large oil of the view across the Ure towards West Tanfield’s ancient Marmion Tower.

The menu was admirably compact, with just a handful of choices in each category. We chose our starters, and then waited for what

DINER

seemed quite a long while for them to arrive.

This was the first of several longueurs during the evening, at the end of which I happened to overhear Chef mention to a group of other diners that the kitchen was short-staffed.

Some kind of apology or explanation directed at us (and preferably in advance) wouldn’t have gone amiss, I can’t help feeling.

My starter was a warm terrine made with confit of duck and black pudding. This was an interesting, and surprisingly successful, combination. The dark slab of terrine made a suitably painterly backdrop for the poached quail’s egg that was perched on top, and the flavours were correspondingly dark, rich and meaty.

Piers’ starter was some moist, crisp-skinned red mullet atop what was described as a Niçoise salad. Traditionally a Niçoise salad is topped with tuna rather than mullet, but there’s nothing wrong with ringing the changes from time to time. This one turned out to be a pleasant mélange of hard-boiled eggs, boiled potatoes, olives, sardines, red peppers and fresh herbs, helped along by the sprightly tones of a lemon mayonnaise.

Mediterranean flavours were also conspicuous in my main, lemon sole on crushed potatoes with a lemon, caper and parsley sauce. Once again the fish was very decently cooked, and the accompanying vegetables had a crisp, straight-from-the-garden air about them.

Nothing to fault here, although I personally would have held back a touch on the olive oil.

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Piers’ main was sea trout with samphire, garden vegetables, sweet cicely and prawns.

Well, according to the menu there were to be prawns, but they didn’t actually show up on the plate (or send their apologies). We felt the trout had been cooked for a little too long, but the supporting vegetables, underpinned by the salty samphire, were excellent. I can’t say the addition of sweet cicely made a massive difference to the dish, but it is certainly a nice touch to cook with this generally overlooked herb. Sweet cicely is a native plant that looks a bit like cow parsley and has a soft, aniseedy taste; it is largely confined to Northern England, and can be found growing in damp spots up and down the Dales.

For our desserts we opted for a raspberry crème brûlée and a hot chocolate fondant.

Crème brûlée is always difficult to get right, and in this case the brûlée custard was somewhat curdled — an ever-present danger when you add acid fruit. I love brûlée and I love raspberries, but I can’t help wondering if they are best kept separate. Fortunately the balance was redressed by the very enjoyable and super-chocolatey fondant, with its luscious gooey centre.

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We didn’t have coffees, largely because nobody thought to offer us any. Deducting the cost of a couple of glasses of wine from the bill, the cost of the food — three courses each for the two of us — totalled £58, that’s to say £29 each.

Apart from a few relatively minor gripes on our part, the food was endearing, with good flavours, bags of commendably fresh herbs and vegetables and some genuinely imaginative touches. Service was willing, albeit perhaps somewhat vague. It would be interesting to know how The Bruce Arms shapes up when there isn't staff missing, but when you turn up to review such a place anonymously and unannounced you always run the risk that you will catch even the best establishment on an off day. The place certainly shows plenty of promise, though, and I look forward to seeing how Mr Stead and Carruthers develop the art-and-dining business — and to hearing some reports from Dales Life readers of their own experiences there.

For further information about The Bruce Arms call 01677 470325 or visit www.brucearms.co.uk.

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Dig it!

Canny gardeners know that chilly weather will actually benefit some of their crops. Plant now and reap the benefits, says Adam Appleyard.

24

W

ith summer firmly behind us, it won’t be long until we wake to the first frost of autumn. Gardeners spend so much of the year dreading frost that it’s easy to forget that icy weather can be a friend as well as an enemy. Suppose you are growing garlic, for example. Yes, you can plant it in spring. But plant it this autumn and let it sit through the harsh winter weather, and the result — surprising though it may seem — will be bigger, juicier bulbs.

Rhubarb is another crop that will fare better if you get it into the soil before Christmas. And as for broad beans, although you will want to plant another wave in spring, an autumn sowing will help give you a good long picking season next year.

Mind you, autumn plantings can also give you returns within just a few weeks.

Radishes mature remarkably quickly, and will happily survive the odd touch of frost. Pop in some seeds right now and you could be eating your own crisp radishes in three to four weeks.

With this in mind, here are my top four recommendations for autumn planting, arranged in the order you need to tackle them.

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Broad Beans for spring

Radishes for mid-late autumn

Sweet, creamy, broad beans, lightly cooked, are one of the best treats the garden can offer.

They are easy to grow, but each plant has only a short cropping season. One way to extend the broad bean season is to plant a row or two in autumn for an early crop next year. The best variety for autumn sowings is, without doubt, ‘Aquadulce’.

In most households radishes end up being sliced into salads — and with their crisp texture, peppery taste and cheerful red skins they certainly make a welcome addition. Use your imagination, though, and you can find plenty of other uses for them. Throw them into stir-fries, for example, or brush them in oil and roast them as a side dish for meat or fish.

Sow your beans any time in October or November that the ground isn’t actually frozen. Choose a sunny site that’s reasonably well sheltered, otherwise strong winds may topple your plants. Dig in plenty of compost or well-rotted manure to enrich the soil and retain moisture.

From the gardener’s point of view they make a handy fill-in crop. Ideally they are best grown in light, rich soils, but in practice they tolerate a wide variety of conditions. Because they grow so rapidly, you can easily slot them into odd spaces that fall vacant as other crops finish. In summer they quickly run to seed, and are best planted in partial shade. As the year wears on, though, they will benefit from the full sun.

Sow a row of beans 5cm deep and 25cm apart. Sow a second row parallel to the first and 20cm away, staggering the beans relative to those in the first row to maximise the bean-to-bean distance. If you want to sow a further pair of rows, allow 75cm access space between them and the first pair. Plant a few spare beans in an odd corner to fill in any subsequent gaps in your rows.

Broad beans are frost-hardy, but in the very harshest weather you might want to drape them with horticultural fleece to give them a helping hand. Next year, when the plants start getting tall (50cm or so), stake them to stop them keeling over. Keep them well watered in spring. When the first bean pods begin to form, pinch off the growing tops of the plants to deter aphids.

Pick your beans young for the most delicious results — older, larger beans tend to become dull and starchy. Regular picking will encourage the formation of more pods too.

As far as varieties are concerned, ‘Cherry Belle’ is deservedly popular, and probably the best choice for late-year planting. It’s a mild, bright red, globular radish that develops especially speedily.

Sow your seeds thinly in shallow, pre-watered rows, leaving 15cm or so between rows. Keep the soil moist and they should germinate promptly. Thin the seedlings to 3cm apart. Other than watering, that’s all you need to do. You’ll know when they are ready because the tops of the roots will be visible above the soil.

Radishes are best eaten when they are small and juicy — leave them too long and they will become woody and too peppery.

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Great garlic — guaranteed!

Garlic likes a sunny spot in rich, well-drained soil. Aim to plant it in November or early December for best results.

Buy heads of garlic from your garden centre (try out several varieties if you can) and gently separate out the cloves, discarding the smallest ones at the centre. Plant individual cloves, pointy end upwards, with the tips 1-2cm below the surface of the soil. Space the cloves 10cm apart, leaving about 25cm between rows.

Water your garlic during dry spells, but don’t overdo it. Once the new heads have grown to a reasonable size, lay off the watering altogether, otherwise they will rot. When the leaves begin to turn yellow, your garlic is ready to harvest. Spread the heads out in the sun to dry, or plait together the stalks and hang them up in a dry shed.

Rhubarb made easy Growing rhubarb from seed is best left to the experts. Good results can’t be guaranteed, and it takes an age to get a crop. Instead buy one-year-old plants (known as ‘crowns’) from your local garden centre and plant them out any time from mid autumn right through to Christmas. ‘Hawke’s Champagne’ is a reliably tasty variety.

Plant the crowns in heavy, rich soil in full sun, with the tops just below the soil surface.

Allow 90cm between plants. Keep your rhubarb plants well watered and give them a top dressing of chicken manure pellets every spring. Lop off 28

any flowers that appear, as the process of setting seed will weaken the plant.

The toughest part of rhubarb growing is refraining from pulling any stems during the first spring. Instead, leave the plant to consolidate, and pull your first rhubarb in the second year. Stems are ready when they start developing that distinctive rich, red rhubarb colour. Pull two or three at a time from each plant with a firm tug-and-twist action, discarding both the main leaf and the fiddly leaf-like bits at the base (they are poisonous).

Don’t take too many stems at a time or the plant will sicken. You can harvest your rhubarb stems until midsummer, after which time they will become too stringy and tasteless to be enjoyable.

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FAIRand SQUARE The Dales Life team visit Grassington House Hotel

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Lazing in Grassington’s charming little cobbled square on a warm, sunny afternoon, it’s easy to see why so many visitors flock to the Dales.

Set amidst the magnificent limestone scenery of Upper Wharfedale, with the dramatic overhanging cliffs of Kilnsey Crags just three miles up the road, Grassington is an absolute gem of an English market town. Its quaint stone cottages, with their neatly kept gardens, are stacked in a pictureperfect jumble up the hill, many grouped around the tight, cosy cobbled yards that are locally known as ‘folds’. They are home to a surprising variety of busy little galleries, cafés and speciality shops.

Right at the very heart of the action, occupying a tall, imposing Georgian building overlooking the square, is Grassington House Hotel. In July 2008 it was taken over by Sue and John Rudden, who immediately set about a comprehensive refurbishment programme. Within weeks they had begun to garner accolades, and they currently hold — amongst other plaudits — a five star gold award from VisitEngland (formerly known as the English Tourist Board).

Sue and John have nine luxuriously appointed rooms, each of which is differently decorated. One of the most popular is The Square, with its king size bed, French Chateau style furniture, lush velvet drapes and sparkling chandeliers.

True to its name, it overlooks the bustling town square, offering guests endless opportunities for peoplewatching, whatever the weather.

Directly above it, Number 6 also looks out over Grassington’s square, with the added bonus of tempting views of the beautiful green hills that encircle the town. Here, in contrast to the distinctly retro ambiance of The Square, the décor is funky and modern, with aubergine and lilac fabrics, silver-painted furniture and a splendid freestanding roll-top bath to soak in. Needless to say, all the other rooms — including the peppy Red Room and the very contemporary black-and-silver Number 8 — have been kitted out with same concern for quality, style and comfort.

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Apart from the undeniably inviting rooms — and an imposing but welcoming bar — Grassington House Hotel’s other main draw is its restaurant. John, originally from Skipton, is a chef who has several times won national awards, and who has a track record that includes such acclaimed establishments as The Angel at Hetton and The White Hart at Lydgate.

Nowadays, of course, it’s hard to find a restaurateur who doesn’t purport to insist on fresh local produce, but John and Sue have impeccable credentials to back up their claim on that score.

They rear their very own ducks and pigs, whose rare-breed pork is one of the star items on the restaurant menu.

The Dales Life team sat down in the conservatory restaurant to try out some of John’s cooking, and we certainly weren’t disappointed. Starters included English asparagus with wild mushrooms topped with a fresh-ascan-be Grassington House duck egg, and a light, bright terrine of beetroot and vine tomatoes. And for mains, naturally, we had to try out the Grassington House pork, which proved to be every bit as succulent as we had hoped.

We also took the opportunity to sample one of John’s award-winning signature dishes, pan-fried mignon of beef fillet with beef skirt rag pudding.

‘Rag pudding’ is an old-fashioned Oldham speciality, consisting of meat and onions wrapped in a suet pastry which is then itself wrapped in a suitable piece of cloth (an easy-tocome-by commodity in one of the North’s most famous mill towns) and boiled or steamed. John’s take on this British classic was deep, rich and meaty without being in the least heavy. With desserts that included an especially nicely made crème brulée and a tangy Yorkshire summer pudding, we went away well satisfied.

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Devotees of John’s cooking can now learn from the man himself, as he is running a series of master classes that include demonstrations, recipes and tips, followed by a three course lunch — just part of a busy year-round programme of events at Grassington House.

Given everything that Wharfedale, and Grassington House, have to offer, it’s no surprise that weekends at the hotel are often booked up months in advance. It’s refreshing to know that, even in these challenging times, hardworking and enterprising couples like Sue and John can make a success in a notoriously difficult business like the hotel and catering trade.

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For further information about Grassington House Hotel, including a full programme of the latest events and master classes, visit www.grassingtonhousehotel.co.uk or call 01756 752406.

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THAT’S

Entertainment!

Delight your dinner guests with these simple but impressive fine-dining recipes from Mary Berry and Lucy Young.

Vibrant in colour and quick to make, this soup is ideal for any winter party. Serve with croûtons or crispy bread.

Sweet potato soup with cumin and ginger Serves 6 1 tbsp olive oil 900g (2lb) sweet potatoes, peeled and cut into 1cm (½in) cubes 450g (1lb) carrots, cut into 1cm (½in) cubes 2cm (¾in) piece fresh root ginger, peeled and finely grated

1 tsp ground cumin 1.4 litres (2½ pints) vegetable stock salt and freshly ground black pepper double cream, to garnish chopped chives, to garnish

1 Heat the oil in a deep saucepan, add the sweet potatoes, carrots, ginger, and cumin and fry over a high heat, stirring, for 10 minutes or until starting to brown.

2 Add the stock, bring to the boil, then season with salt and freshly ground black pepper.

Cover with a lid and simmer over a low heat for 20–30 minutes or until the sweet potatoes and carrots are tender.

3 Carefully scoop out half the vegetables into a bowl using a slotted spoon. Whiz the remainder in a processor or blender until smooth, then return to the pan.

4 Add the reserved vegetables, bring to the boil again, and check the seasoning.

5 To serve, garnish with a swirl of double cream and some chopped chives.

PREPARE AHEAD AND FREEZE The soup can be made up to 3 days ahead. Freeze for up to 3 months.

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IN THE AGA At step 2, cover with a lid and transfer to the simmering oven for 30 minutes (40 minutes for 12) or until tender.

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A delicious and impressive starter, which looks stunning at a dinner party, wedding, or other celebration. Serve with dressed salad leaves, lemon wedges, and buttered brown bread.

Crab, avocado, and smoked salmon tians Serves 6 Special equipment: 6 x 7cm (2⅔in) metal cooking rings arranged on a baking sheet lined with cling film 300g (11oz) fresh crab meat 100g (3½oz) full-fat cream cheese bunch of dill, finely chopped juice of 1 lemon dash of Tabasco

½ tsp Dijon mustard salt and freshly ground black pepper 3 small ripe avocados, halved, stoned, and peeled 6 handfuls of salad leaves such as watercress, rocket, or lamb’s lettuce, to garnish 6 slices smoked salmon

1 Mix the crab meat, cream cheese, dill, half the lemon juice, the Tabasco, and mustard in a bowl and season with salt and freshly ground black pepper.

2 Mash one avocado with a fork until smooth and cut the remaining avocados into small pieces. Mix the mashed and chopped avocado together, stir in the remaining lemon juice, and season with salt and freshly ground black pepper.

3 Spoon the avocado mixture into the base of each cooking ring and press down with the back of a spoon.

4 Divide the crab mixture among the rings and spread to the edges to cover the avocado entirely. Cover with cling film and chill in the fridge for a few hours.

5 When ready to serve, arrange a handful of salad leaves on each plate, place a ring on top, then carefully remove the cling film and ring. Top each tian with a swirl of smoked salmon.

IMPROVISING If you don’t have metal cooking rings to shape the tians, don’t worry – you can use ramekins lined with cling film. Lift the tians out carefully before serving and remove the cling film.

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PREPARE AHEAD The tians can be made up to 6 hours ahead. Not suitable for freezing.

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The advantage of using centre-cut beef fillet is that it’s the same diameter all along, which means it roasts evenly and won’t overcook at one end. This is delicious with Thai green rice.

Thai beef with lime and chilli Serves 6 900g (2lb) centre-cut beef fillet 1 tbsp olive oil 1 large red chilli, deseeded and roughly chopped 2.5cm (1in) fresh root ginger, peeled and roughly chopped 1 fat garlic clove, roughly chopped small bunch of mint, stalks removed

finely grated zest and juice of 1 lime 100g (3½oz) of coconut cream 200ml tub full-fat crème fraîche 1 tbsp sweet chilli dipping sauce 1 tbsp sugar ½ tbsp fish sauce 3 heaped tbsp light mayonnaise

1 Preheat the oven to 220˚C (200˚C fan/425˚F/Gas 7). Rub the beef with the oil and brown quickly on all sides in a large pan.

2 Transfer to a roasting tin and roast for 20 minutes – it should be medium rare – then cover loosely with foil and leave to rest for 15–20 minutes.

3 Meanwhile, put the chilli, ginger, garlic, mint, lime zest, and lime juice into a processor and whiz until finely chopped. Add the six remaining ingredients and whiz again.

4 Carve the beef, allowing 2–3 slices per person, and arrange on a platter with the Thai green rice, if serving. Place the sauce alongside in a bowl.

PREPARE AHEAD The sauce can be made up to 3 days ahead. The beef can be browned up to 12 hours ahead. Not suitable for freezing.

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IN THE AGA Roast the beef in the centre of the roasting oven for the same timings as above.

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A rich, indulgent cheesecake that requires no gelatine – ideal for vegetarians. Serve on its own or with fresh summer fruits such as raspberries and strawberries.

Chocolate truffle cheesecake Serves 12 Special equipment: 19cm (7½in) square tin or an 18cm (7in) round springform tin, lined with cling film 200g (7oz) Bournville chocolate 2 eggs, separated 50g (1¾oz) caster sugar 175g (6oz) full-fat cream cheese

½ tsp vanilla extract 150ml (5fl oz) double cream, lightly whipped 175g (6oz) chocolate digestive biscuits, crushed 75g (2½oz) butter, melted

1 Break the chocolate into small pieces into a bowl. Sit the bowl over a pan of hot water on a low heat and stir until melted. Take care not to allow the chocolate to get too hot or it will lose its shine and become too thick.

FOLDING IN EGG WHITES

2 Put the egg yolks and sugar into a large bowl and whisk with an electric whisk until light and thick and a trail is left when the whisks are lifted from the bowl.

3 Mix the cream cheese and vanilla extract in a bowl, then stir in the melted chocolate. Fold in the whisked egg yolks and sugar, taking care not to knock out any air. Fold in the whipped cream.

4 Whisk the egg whites with an electric hand whisk until like clouds. Stir a spoonful of egg whites into the chocolate mixture with a spatula, then cut and fold the rest in until smooth.

STEP1 Cut down through the spoonful of egg white and bring some chocolate mixture up over it.

5 Spoon into the prepared tin and level the top. Transfer to the fridge for 1 hour or until just set.

6 Mix the biscuits and butter together until combined. Carefully press on top of the cheesecake in an even layer. Return to the fridge for a minimum of 6 hours.

7 To serve, turn the cheesecake upside-down on to a board or plate and cut into 12 fingers or wedges.

PREPARE AHEAD AND FREEZE The cheesecake can be made up to the end of step 6 up to 2 days ahead. Freeze for up to 3 months.

IN THE AGA To melt the chocolate, break it up into a bowl and place on the back of the Aga until melted.

Recipes and photographs are from Cook up a Feast

by Mary Berry and Lucy Young, published in hardback by Dorling Kindersley, and available from all good booksellers priced at £20.

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STEP2 Continue the cut, lift, and sweep and, when no whites are visible, add the rest and repeat.

DalesLife Reader Offer Cook up a Feast is available to Dales Life readers at a special offer price of £16 including free postage and packing (RRP is £20). To order, call the DK Bookshop on 0845 130 7778 and quote the offer reference ‘DALESLIFE’.

Alternatively, visit www.shop4online.co.uk/DALESLIFE. Offer subject to availability. Customers should allow up to 28 days for delivery. Offer open to UK residents only.

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On the

Grapevine Christine Austin recommends some autumnal reds

I

t’s odd, but I never notice the nights closing in as autumn approaches. What I do notice is that gradually my tastebuds yearn for different flavours. I need warmer foods, and the wine in my glass has to be deeper, richer and more complex.

As summer draws to an end, my hand automatically moves to the red end of the wine rack. Here I find wines made from ripe, spicy Syrah — or Shiraz, to use its New World name. But rather than the big blockbuster Australian Shiraz wines, I prefer the softer, structured, more complex wines from the Rhône in France. Here the Syrah grape combines perfectly with the black cherry fruit and earthy tones of Grenache, whilst additions of the whole range of southern French grapes — Mourvèdre, Carignan and Cinsault — give an authentic, terroir-driven taste to the wines.

All of these grapes are grown around the world, but in France they have developed identity and style. The southern part of the Rhône Valley and its surrounding area is their natural home, and the warming flavours of these wines will definitely help keep the cold at bay as the nights lengthen.

Côtes du Rhône is one of the most famous wines in the world. The name covers the whole of the Rhône valley, but in practice most is made in the southern part of the region. It is an area of contrasts. There are jagged mountains, fertile hills and plateaux where the soil is so stony it could be a beach.

Grenache is the principal component of Côtes du Rhône, with the usual range of Rhône grapes making bit-part appearances to add nuances of flavour.

Don’t be distracted by blended supermarket Côtes du Rhônes, which can be disappointingly thin. Instead head for one where the grower is really trying to make a statement. I like Guigal’s 2005 vintage (£8.49 from Bon Coeur in Masham, 01765 688200), which has maintained its rich depth and spice-edged fruit over the years. I also enjoy the powerful flavours of Côtes du Rhône Reserve 2007 (Bon Coeur, £8.99) from the Perrin bothers, who run the famous and expensive Chateau Beaucastel in Châteauneuf-du-Pape. They manage to imbue the lesser wine with the same autumn savouriness and deep fruit which gives the top wine its worldwide cachet.

André Brunel is another top-quality Châteauneuf-du-Pape producer who also makes a delicious Côtes du Rhône. He has recently bought a large area of Côtes du Rhône vineyard just outside the appellation for Châteauneuf-du-Pape. The result is a basic Côtes du Rhône that gathers the strength and vibrancy of a much bigger wine, and benefits from the high standards of Brunel’s viticulture and winemaking. Try André Brunel’s wines whenever you see them. They often crop up on wine lists in serious restaurants, but to enjoy them at home, head for Campbells of Leyburn (01969 622169) and Nidderdale Fine 49

Wines (01423 711703), who carry a range of his wines from the excellent 2007 vintage, priced between £8.50 and £8.99.

But whilst these excellent Côtes du Rhône wines are good for weekday drinking, and even some weekends, autumn is the season for entertaining. And that is when the occasion demands something more serious.

At the heart of the southern Rhône valley, the ruins of an old château stand starkly on a hill.

Built in 1320 by Pope Jean XXII, this once grand building was the new summer palace of the Popes. It remained intact for centuries, but now all that remains is one side of the tower. This château is the reason that wines from the surrounding area are called Châteauneuf-du-Pape. The vineyards allowed to use this name all cluster around the château in a small area where the stony soil gives a distinct character to the wines.

The big, round pebbles (‘galets’) soak up sunshine during the day and reflect the heat back to the grapes at night, which is what makes the region’s wines so rich and ripe.

You can choose from any of the properties I have recommended for their Côtes du Rhône, or try Les Galets Roulés, whose 2007 Châteauneuf-du-Pape you can find for £19.99 50

at Corks & Cases in Masham (01765 688810).

This has fragrant strawberry notes wrapped in leathery, gamey tones, with tannins that seem structured at first but melt into silk with the first mouthful of game, beef or cheese.

Also well worth seeking out for a special occasion is Télégramme 2007 from Vignobles Brunier. This is the second label from their famous Vieux Télégraphe estate, and uses grapes from vines less than 25 years old.

Despite its £24.99 price tag, (Lewis & Cooper, 01609 772880) this wine is a comparative bargain; it has the structure and depth of the main wine, yet matures and becomes enjoyable within a shorter timeframe. Even so, it is a wine that will sit quite happily under the stairs or in the garage until the right occasion presents itself.

From the same producer, Domaine Les Pallières in Gigondas 2005 (£18.55, Lewis & Cooper) shows the dramatic improvements that the two Brunier brothers have made to a run-down estate in the hills behind the small town of Gigondas, north east of Châteauneuf. With a gradual conversion to almost organic viticulture they have captured herb-scented cherry and redcurrant fruit backed by warm, baked, supple tannins — in short, an absolutely perfect wine for autumn.

Yourlocalstoreisnow on the national map Thanks to your help Campbells of Leyburn has been shortlisted in the National Retail Awards – the Oscars of the retail trade.

So what did the sponsors and judges find to nominate Campbell’s ahead of many other leading national independent retail outlets?

Why don’t you call in and find out what we have in store: • The finest local award winning rare breed meats • A range of superb local products • A fabulous selection of fresh fruit and vegetables • An exciting selection of delicatessen products • Perhaps the best range of wines and spirits in the region Our traditional in-house butchery and deli have just been extended offering even more terrific products including local cheese and meats, Italian pasta and French delicacies Please complete the information below to obtain your free wine or voucher.

Name: Address:

E-mail:

And to celebrate our nomination we have some great special offers for you.

Spend £50* in store and get a £5 voucher off your next purchase.

Or

Buy 6 bottles of wine and get the 7th* one FREE

Tel No:

*This will be the least expensive of the 6 purchases.

Voucher/Wine:

Offers available until 30 September 2010.

We will keep you informed of our progress in the awards when the winners are announced at the end of September 2010.

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

Campbells of Leyburn – forging ahead with your help – naturally

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eauty Bedale B Autumn offer Now that the holiday season is over why not take care of yourself and let us treat you to £5 off any single treatment.

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Chefs’

Table

THIS MONTH: The George at Wath

Extensively refurbished last year, The George at Wath, three miles from Ripon, offers a winning combination of cosy pub ambience, fine dining and luxury accommodation.

Head Chef Gavin Swift worked at a variety of establishments here in the North East — including The Wyvill Arms and Hendersons — before joining the team at The George this June. Working closely with local suppliers, he uses seasonal produce to create his own unique take on modern British cooking.

These three recipes, chosen specially for this autumn’s Dales Life, reflect Gavin’s enthusiasm for simple, stylish and tastefully presented food.

Le Noir de Bigorre Ham, Rosary Goats’ Cheese and Figs

Roast Lamb Rump, Fondant Potato and Baby Vegetables with Roasting Jus

Mulled Wine Poached Pear with Almond Cream Tartlet and Dark Chocolate

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Le Noir de Bigorre Ham, Rosary Goats’ Cheese and Figs Serves 2, to share 4 slices Le Noir de Bigorre ham (or pata negra, Serrano or prosciutto) 100g Rosary goats’ cheese (or any good quality soft goats’ cheese) 2 ripe figs extra virgin olive oil black pepper The aim of this simple dish is to bring together top quality ingredients to make a delicious appetiser or light snack.

Arrange the ham on a rectangular plate. Slice the figs into 8 pieces and arrange them on the ham. Crumble the goats’ cheese across the dish. Dress with the olive oil and a twist of black pepper.

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Roast Lamb Rump, Fondant Potato and Baby Vegetables with Roasting Jus Serves 2 2 lamb rumps (ask your butcher to score the fat in a crisscross pattern) 2 large potatoes such as Maris Piper or DĂŠsirĂŠe selection of baby vegetables (use anything that is good and fresh, for example: baby carrots; baby turnips; fine beans; baby onions; baby leeks) butter extra virgin olive oil Prepare your vegetables by cleaning and trimming as required. Boil a pan of salted water. Blanch the vegetables separately in the water until tender (baby turnips and carrots, 2-3 minutes; fine beans, 1 minute; baby leeks, 1 minute). Refresh them in iced water, strain and reserve until later.

To make the fondant potatoes, trim each potato into a round shape using a cutter or paring knife. Part-cook in salted boiling water, drain and pat dry with a cloth.

Finish cooking in foaming butter in a medium oven for 15 to 20 minutes, turning half way through.

To cook the lamb, heat a skillet and add a little oil. Place the lamb, fat side down, in the pan. Cook on the fat side until the fat is rendered down, then seal the rest of the meat. Turn the meat fat side down again and place in a hot oven for 8 to 12 minutes, depending on how you like it cooked. Remove from the oven and leave to rest, fat side up, for 3-4 minutes.

To assemble the dish, have a pan of boiling water ready to reheat the vegetables.

Get two large pasta bowls and warm them in the oven for a moment. Take the fondant potatoes from the oven, pat off any excess butter with a kitchen cloth or clean tea towel and place one in the centre of each bowl. Plunge the vegetables back into the boiling water for a minute to reheat. Drain them and dress with a dash of olive oil. Arrange the vegetables, alternating around the potato.

Take the lamb from the pan, return the pan to the heat and add a generous knob of butter. Whisk until a nice glossy sheen is achieved and you have sauce ready for your lamb. Slice each lamb rump into 4 or 5 pieces and arrange over the potato.

Spoon the sauce around and over the lamb.

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Mulled Wine Poached Pear with Almond Cream Tartlet and Dark Chocolate Serves 2 For the poached pears: 2 Conference pears, peeled half bottle of good red wine 2 or 3 tbsp sugar 1 cinnamon stick

2 star anise 5 cloves peel of half an orange 375ml water

Place all the ingredients, with the exception of the pears, in a heavy-based saucepan and bring to the boil. Turn down to a simmer for 40 minutes, then turn off. Refrigerate overnight to allow flavours to infuse.

Bring the poaching liquor back up to a simmer and pop in the peeled pears.

Leave on the heat for 5-6 minutes, then remove. Place a plate over then pears so they stay immersed in the liquid and leave to cool. This can all be done 2 or 3 days in advance and the pears left in the fridge.

For the tartlet cases: 250g plain flour 125g butter

2 tbsp caster sugar cold water

Dice the butter and rub into the flour and sugar until a breadcrumb texture is achieved. A little at a time, add cold water to the mixture until it forms a soft dough that isn’t too wet. If you happen to put too much water in, add a little more flour to bring it back. Wrap in cling film and rest in the fridge for 40 minutes.

Butter and flour two 7.5cm tartlet tins. Preheat oven to 180ÂşC. Roll the pastry out until it is 3mm thick and carefully line the tins with it, using a piece of excess dough to push it into the corners. Prick with a fork, then place a small piece of greaseproof paper in the case and fill with baking beans or dried marrowfat peas. Bake for 15 minutes or until the edges are a light golden colour. Remove the beans, wash the pastry with beaten egg and bake for a further 5 minutes or until an even golden colour. Remove tartlet cases from oven and leave to cool in their tins. When cool, trim away any excess pastry to leave clean edges.

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For the almond cream: 4 egg yolks 60g caster sugar 2 tsp cornflour 1½ tbsp plain flour 250ml milk 1 drop almond essence seeds scraped from 1 vanilla pod Whisk the egg yolks, sugar and vanilla seeds together in a bowl. Add the flour, cornflour and almond essence. Whisk until smooth. Heat the milk in a saucepan. Gradually add the milk to the egg mixture, whisking constantly.

Add the mixture to a clean pan and return to the heat. Whisk constantly until thick and smooth. Place a disc of greaseproof paper on the top to prevent a skin forming and put in the fridge to cool.

To assemble: good quality dark chocolate, at least 70% cocoa solids, additional sugar, to serve (optional) Heat the chocolate in a bowl over a pan of boiling water until melted. Fill each tart case with the almond cream.

Core each pear and use a sharp knife to cut into a fan. Place a fanned pear on top of each filled tart case and spoon over a little of the poaching stock.

Spoon chocolate around and over — as much as you like!

For more information please contact: The George at Wath Main Street, Wath Ripon, North Yorkshire HG4 5EN 01765 641324 61

Food for Thought

LIZ FAIRBURN T: 01677 460262 M: 07840 721052 E: lizfairburn@hotmail.co.uk www.meals2remember.co.uk WEDDINGS • DINNER PARTIES FAMILY CELEBRATION MEALS

Bolton Castle Tea Room Now managed by Liz of Food For 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 62

Delicious sandwiches, light lunches and afternoon tea.

Mention Dales Life, pay for lunch and get another for half price.

Open 7 days a week, 10am to 4.30pm Bolton Castle, Near Leyburn, North Yorkshire,

T. 01969 623981

Christmas?

We can’t wait!

Let us help you start planning now for a delicious festive season.

Whether it’s fine food, wonderful wine or great hampers and gifts.

Tickets are on sale now for our Christmas Food & Drink Festival on November 7.

This year’s event will raise funds for Help For Heroes.

92 High Street, Northallerton, DL7 8PT. 01609 772880 and 109 High Street, Yarm, TS15 9BB. 01642 784158 www.lewisandcooper.co.uk

Need a hamper? Think inside the box!

From off-the-shelf beauties to our unrivalled create-your-own service.

Choose online, in-store or call our hamper team on 01609 777700.

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The Paint Effect Kitchens Re-born Why worry about the inconvenience and expense of replacing your old kitchen?

We can totally transform it by hand - painting your existing units in a range of paint effects and colours.

Whether you have dark oak, old pine or even standard melamine units, you could have a beautiful new kitchen for the fraction of the cost of a replacement.

Telephone: 01765 677269 Mobile: 07932 917825 E-mail: painteffect@hotmail.co.uk Web: www.thepainteffect.com

UNIT 7, BADGER COURT HARMBY ROAD BUSINESS PARK, HARMBY ROAD, LEYBURN, NORTH YORKSHIRE, DL8 5BF 01969 625111 BEACON GARAGE, CATTERICK ROAD, CATTERICK GARRISON, NORTH YORKSHIRE, DL9 4RZ 01748 835111 UNIT 3, STANDARD COURT, STANDARD WAY INDUSTRIAL ESTATE, NORTHALLERTON, DL6 2XA 01609 780003 EMAIL:SALES@DAVEHUDSPETHCARPETS.CO.UK

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Sanderson & Co Interior decorating suppliers A wide range of wallpapers, traditional and modern, including: Crowson Shand Kidd Linda Barker Graham & Brown Over 100 wallpaper books in stock with next day delivery Paints by Crown and Dulux Farrow & Ball also available Paint colours mixed while you wait High Street, Leyburn Tel: 01969 623143

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.sophisticatedstyle.net

You will be spoilt for choice with our new range of luxury sofas, chairs and dining suites, designed for modern living.

Come along and "strike a deal" on any of our ex-display suites, cushions, vases and glassware. We also have some great offers available on the 2010 range from Ocean Designs.

Please ring Colin to make an appointment to view these exciting new collections.

Don't forget about our cushion replacement service.

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PERFECT SETTING Capture the flavour of summer with these mouthwatering home made preserves.These three recipes are from Gloria Nichol’s book Fruits of the Earth: 100 Recipes for Jams, Jellies, Pickles and Preserves 66

Makes 2.5kg (5lb 8oz) 250g (9oz) rosehips 250g (9oz) hawthorn hips (‘haws’) 250g (9oz) rowan berries 250g (9oz) sloes 450g (1lb) crab apples or tart cooking apples, chopped

450g (1lb) blackberries 450g (1lb) elderberries 125g (4oz) hazelnuts, shelled and chopped warmed sugar (for quantity see step 3)

hedgerow jam Foraging is such a satisfying pursuit – gathering food for free that has required no effort whatsoever to cultivate.Whether there is any produce to be had is entirely in nature’s hands, and the autumnal fruits may well be either bountiful or scarce, varying from year to year. Hedgerow jam makes use of lots of ingredients, but the medley can be changed based on what is readily available.As not all of the fruits for this recipe may be ripe at just the same time, you will need a flexible approach. Sloes are generally best picked after a first frost, by which time elderberries will have been and gone. Of course, not all berries are edible, so if you don’t know how to recognize the ones that are, then this jam isn’t for you. Hedgerow Jam is autumn in a jar.

1 Pick over the fruit and remove the stalks.

Place the hips, haws, rowan berries, sloes and apples in a pan with just enough water to cover the fruit, so it just begins to float.

Simmer for approximately 15 minutes until the fruit is soft and the apples fluffy.

2 Push the fruit mixture through the fine disc of a food mill or a sieve and collect the puréed pulp in a preserving pan. Add the blackberries, elderberries and nuts and simmer for 15 minutes.

3 Measure the cooked fruit and add an equal amount 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.

Skim if necessary.

4 Pour the jam into hot, sterilized jars and seal.

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Makes 2kg (4lb 8oz) 1kg (2lb 4oz) damsons 1 litre (13⁄4 pints) malt vinegar 1 cinnamon stick 20g (3⁄4oz) allspice 1 tsp cloves 300g (101⁄2oz) cooking apples, peeled, cored and chopped

2 onions, peeled and finely chopped 250g (9oz) raisins 250g (9oz) dates, chopped 700g (1lb 9oz) soft brown sugar 2 cloves of garlic, peeled and crushed 20g (3⁄4oz) ground ginger 1 tbsp sea salt

damson chutney This chutney is rich, dark and heavenly. Damsons are one of my absolute favourite fruits for preserving and lend a superb flavour across the board to any jam, jelly, chutney or pickle that uses them. Removing the stones is a laborious job but is always worth the time. My chosen technique is to cook the fruits first, then remove the stones by hand (usually with the pan on my lap in front of the television).This tedious task has now become part of the chutney-making tradition for me, and since damsons have only a short season once a year, it isn’t such a hardship.

1 Place the damsons in a pan with 250ml (9fl oz) of the vinegar and cook them until they are soft and bursting.

Leave until cool enough to handle, then remove the stones. Place the spices in a piece of muslin and tie it into a bag with string.

2 Place all the ingredients in a stainless steel preserving pan and bring to the boil, then simmer gently for 2–21⁄2 hours until the chutney is dark and thick but still juicy, stirring from time to time.

3 Remove the muslin bag, then pour the chutney into hot, sterilized jars and seal.

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Makes 1kg (2lb 4oz) 500ml (17fl oz) cider vinegar 600g (1lb 5oz) sugar juice and rind pared from 1 lemon, cut into chunks

5 whole allspice berries 2 star anise 2 dried red chillies 6 black peppercorns 1.5kg (3lb 5oz) pears

pickled pears This is such a lovely looking pickle.The pears are wonderful eaten as a relish with cold meats and also work well with cheeses. Use up any of the sweet spiced vinegar remaining in the jar to make salad dressings. Drizzle it over a goat’s cheese salad.

1 Place the vinegar, sugar, lemon rind pieces and spices in a stainless steel pan and stir over a gentle heat to dissolve the sugar. Peel and quarter the pears and toss them in the lemon juice to prevent them discolouring.

2 Place the pears in the spiced syrup and simmer gently for approximately 30 minutes until tender and translucent, depending on the ripeness of the fruit. Remove the pear pieces using a slotted spoon and place them in sterilized jars.

3 Boil the syrup in the pan to reduce it by half, then pour it and the spices over the pears, making sure they are completely covered with the syrup.

Leave until cold, then seal.

These recipes are from Fruits of the Earth: 100 Recipes for Jams, Jellies, Pickles and Preserves by Gloria Nicol, published in hardback by Cico Books (an imprint of Ryland, Peters & Small) and available from all good book retailers priced at ÂŁ14.99.

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WELL

Seasoned

Three splendid seasonal recipes — guaranteed to make those chilly autumn nights that little bit cosier — from Sarah Raven’s compendious new collection.

Crab and red pepper soup Here is a fantastic soup, especially in the autumn when red peppers are in season and at their sweetest. The crabmeat makes this rich and filling, so serve it in small bowls or as a meal in itself. It’s excellent topped with fluffy croutons or cheese and fennel seed scones.

For 8 as a starter, 6 for lunch 4 red peppers (about 600g), quartered and deseeded 400g ripe tomatoes, halved, or 1 x 400g tin of tomatoes 1 red onion, roughly chopped 3 garlic cloves, roughly chopped 1 tablespoon soft light brown sugar 1 red chilli, deseeded and roughly chopped

2 tablespoons balsamic vinegar 3 tablespoons extra virgin olive oil 500g crabmeat (2 x 270g tins, drained) 500ml good fish stock 2 tablespoons Thai fish sauce Juice of 2 lemons Salt and black pepper

Preheat the oven to 180°C/gas mark 4.

Put the peppers, tomatoes, onion, garlic, sugar, chilli, vinegar and oil in a roasting tin, and toss to make sure everything is well coated. Place in the oven for 45 minutes, or until they begin to char at the edges, turning them from time to time.

Put everything through a mouli or coarse sieve to get rid of the skins (or, if you don’t mind the skins, whiz in a liquidiser). Transfer to a saucepan, add the crabmeat, stock, fish sauce and lemon juice and heat through.

Season with salt and freshly ground black pepper. Serve warm, not piping hot, to bring out the individual flavours. Add some cream if you want.

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Jane’s venison casserole with no-suet dumplings This is a recipe by my twin sister Jane, and it’s one of my favourite winter meals. The secret of this casserole is to let everything steep for a day.

This brings out the flavour and makes the meat meltingly tender. Raw meat marinated in red wine dries out, but here the meat is sealed before marinating, which keeps it moist.

This goes well with almost any winter veg: try it with mashed potato or kale with juniper. It freezes well too.

For 8–10 people 1 x 400g bag of small shallots, peeled Olive oil 250g bacon or pancetta lardons 4 large flat mushrooms, sliced 1.5kg venison, cut into chunks 3 tablespoons plain flour, seasoned with a little salt and pepper 1 tablespoon crushed juniper berries

For 12 medium dumplings 1 tablespoon crushed coriander seeds 1 tablespoon redcurrant jelly 2 tablespoons chopped fresh herbs, such as rosemary, thyme and marjoram 1 x 750ml bottle of red wine 2 x 400ml tins of beef consommé Salt and black pepper

Fry the whole shallots in a couple of tablespoons of olive oil until they begin to soften. Add the lardons and mushrooms and cook for about 5 minutes more. Transfer to a casserole that has a lid.

Roll the meat chunks in the seasoned flour and fry in the same pan until seared on each side. Transfer to the casserole and add all the remaining ingredients up to and including the salt and pepper. Cover and put aside to marinate for at least 12 hours.

Preheat the oven to 180°/gas mark 4. Cook the covered casserole for 1 ½ hours.

Meanwhile, make the dumplings. Sift the flour and baking powder into a large bowl. Add the Parmesan, spices, chives and salt and pepper. Mix in the egg and milk a little at a time. If the dough is a bit sticky, add some extra flour. Using wet hands, form the mixture into 12 small balls.

Take the casserole out of the oven 15 minutes before the end of the cooking time and add the dumplings, arranging them evenly over the top.

Cover and cook for 5 minutes, then uncover and cook for 10 more so that the dumplings brown.

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200g plain flour 2 teaspoons baking powder 4 tablespoons freshly grated Parmesan cheese 1 small pinch of ground cloves 1 small pinch of allspice 2 tablespoons chopped chives 1 teaspoon salt Pinch of black pepper 1 egg, beaten 120ml milk

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Toffee apple pie It’s fun to have toffee apples for an autumn party, but they are a pain to make and people rarely want to eat a whole one. I find a toffee apple pie (rather like a banoffee pie but without the bananas) is the perfect substitute. This recipe requires tins of condensed milk to be boiled in advance. To save time, you can now buy them ready-boiled.

For 6 people

For the biscuit base

2 x 397ml tins of condensed milk 8 Granny Smith apples (or any eating apple that keeps its shape when cooked) 100g unsalted butter 1 tablespoon caster sugar Juice and grated zest of 1 lemon 1 x 284ml carton of double cream Toasted flaked almonds, for decoration

300g digestive biscuits 100g melted unsalted butter 1 teaspoon ground cinnamon

If your condensed milk is not ready-boiled, put the unopened tins into a large, flameproof casserole dish, cover with water and bring to the boil over a high heat.

Meanwhile, preheat the oven to 140°C/gas mark 1. Cover the casserole with a lid and place in the oven for 3 ½ hours. With this system, there is no danger of the casserole boiling dry, so it is safer than doing it on the hob.

Set aside to cool overnight. When opened, the condensed milk will have turned into toffee.

To make the base, put the biscuits into a food processor and whizz to a fine crumb. Transfer to a mixing bowl, add the butter and cinnamon and stir together. Press the mixture into a 25cm loose-bottomed tart tin and place in the fridge.

Peel and core the apples, cutting each one into 8 pieces. Melt the butter in a pan over a low heat. Add the apples and sugar and cook until golden brown and just softening but keeping their shape. Stir in the lemon juice and zest.

Open the tins of boiled milk and spoon the toffee on to the biscuit base (use a warm spoon that you keep dipping into a mug of hot water to prevent sticking). Arrange the apples evenly over the top.

Whisk the cream in a large bowl until just thick, then spread over the apples. Keep in the fridge until needed, and remove from the tart tin before serving. Sprinkle the almonds on top before you eat.

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Recipes and photographs are from Food for Friends and Family by Sarah Raven, published in hardback

by Bloomsbury and available from all good booksellers priced at £30.

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At Tennants Auctioneers Leyburn, NorthYorkshire DL8 5SG 01969 623780 www.tennants.co.uk See www.northernfurniture.org.uk for opening times

From Leeds to London for £42,000

Wells Decoration

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 interesting painting by Ivon Hitchens (British, 1893-1979) entitled Felled Trees was consigned locally and sold in our recent 20th Century British Art Sale in London for £42,000. www.bonhams.com

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Black silk bag made by CordĂŠ c1940s

BAG a BARGAIN Period handbags are becoming increasingly sought-aer accessories. Tennants valuer Sarah White gives Ian Henry a brief guide to handbag history.

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With vintage clothing and accessories so hugely popular at the moment, it comes as something of a surprise to find that you can still acquire charactersome period handbags — in excellent condition — for relatively modest sums of money at auction.

Tennants’ textiles specialist Sarah White talked me through a selection of the handbags that are coming under the hammer at the Vintage Costume and Accessories sale at the firm’s Leyburn auction house on October 9th. Together they give a fascinating overview of the way handbags have developed over the course of the last century.

First, though, let’s backtrack. Until the middle of the 19th century, women generally carried their bits and pieces around in small fabric bags, which were generally made by dressmakers. With the expansion of the railways, and hence public transport, firms of specialist luggage-makers — including Louis Vuitton — began adding handbags to their product ranges.

But it was the 1920s that saw the dawn of the golden age of the handbag. Not only were women increasingly independent, but they were accumulating more and more things to carry around with them, including mass-market cosmetics and smoking accessories. By the 1930s, most of the styles of handbag we know today — including clutch bags, shoulder bags and satchels — had already been introduced.

As an example of a bag from the 1930s we look at an a circular evening purse made from woven silk. There’s no mistaking the influence of the Art Deco movement here, particularly evident in the ivory Bakelite clasp. The zingy orange-ochre colour of the fabric and its exuberant fringes add to the general frivolity of the piece.

Inside there’s a maroon lining with a silk floral trim.

On its own you could expect to buy it at auction for a very reasonable £30 to £50. Tennants are selling it together with an early 20th century paisley hooded cape and a short mink fur jacket, with an estimate for the lot of £80 to £120.

The next bag, with its subtly ribbed black silk fabric and understated, elegant lines, is as evocative of the 1940s as the previous one was of the 1930s. Bags of this period were typically larger and squarer than bags of

1930s woven silk purse

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Mappin & Webb lizardskin handbag c 1950s

the previous decade. This one has a gilt metal clasp, and is marked ‘Cordé, Made in England’. It’s in great condition, and is as stylish and practical today as it was 70 years ago. On its own its auction value would be around £30; it is being sold in a lot with various other vintage items for a combined estimate of £100 to £150.

By the 1950s handbags were well on the way to becoming the must-have designer accessories that they are today, a trend reflected in the next piece we look at. It’s a chestnut coloured Mappin and Webb lizardskin handbag with a gilt metal clasp and a brown suede interior with a zipped compartment. Still eminently usable, it’s a quality item that would have been a fairly costly purchase at the time. It will be going under the hammer together with a similar Jane Shilton black lizardskin bag for an estimated £70 to £100.

The next four bags we look at are all being sold in lots with several other period handbags, and whilst their individual value isn’t high, each provides a nostalgic glimpse into the favoured materials, styles and aspirations of the decade they represent.

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1960s Mary Quant black and white handbag

The ‘Swinging Sixties’ saw a relaxation of the formality that characterised the 1950s, as evidenced in a pert black-andwhite leatherette hard-cased handbag. With its monotone colours and simple curves it clearly shows the influence of designers like Mary Quant, and the era of ‘flower power’ is reflected in an almost cartoon-like floral corsage.

The homespun, ethnic style of the 1970s is seen in two examples — a wood, cotton and PVC handbag decorated with blue and orange flowers that are disturbingly reminiscent of barge painting, and a tancoloured studded and fringed leather satchel.

1970s painted wood handbag 1970s tan leather satchel

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Hermès black crocodile clutch bag

Having reached an extreme of casualness in the 1970s, it is hardly surprising that 1980s fashion swung back in the direction of increasing formality. The conspicuous consumption, wild aspirations and superficiality of the period are aptly summed up by a gold leather evening bag with detachable shoulder strap and black fabric interior.

Bringing our survey bang up to date, and jumping to a completely different level of quality and cost, we have a contemporary Hermès black crocodile clutch bag. The trend towards expensive designer-label bags that began in the 1950s has culminated in a marketplace where luxurious, top-of-the-range bags like this one are frequently faked, often very cleverly. This one — following authentication by Hermès in London — was sold by Tennants earlier this year for £1,300. And if you think that’s expensive, try buying one new.

For details of forthcoming sales at Tennants, including the Vintage Costume and Accessories sale on October 9th, visit www.tennants.co.uk.

1980s gold leather evening bag

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Open Late Is your garden looking drab?

Try planting dahlias for a dazzling autumn display, says Rebecca Pow.

THERE’S NO NEED TO RESIGN YOURSELF TO A COLOURLESS GARDEN when summer starts to fade — put in some dahlias and you’ll have a splendid array of flowers that will last right through until the first frosts.

Dahlias come in such wacky shapes and playful colours that I think of them as the Versace collection of the floral world. Colours range from magenta through brilliant orange, canary yellow, riotous red and stark white to almost coal black, and there are masses of colour mixes. The blooms can be round, flat or spiky (flower shapes are usually referred to as ‘ball’, ‘cactus’, ‘decorative’, ‘waterlily’ and ‘pompon’), and flowerheads range in size from 5cm to a show-stopping 25cm.

Plant heights vary too. Some dahlias form bushes 90cm across and 150cm high, and need plenty of space and staking. Others are dwarf bedding types that need no staking at all. This remarkable variety makes dahlias extremely versatile, and they can be used almost anywhere: the herbaceous border, a stand-alone bed, or individually in pots. They are also a flower arranger’s dream!

Top tips for dazzling dahlias Soil preparation is vital. In autumn or winter, decide on a sunny position for your plants and dig in plenty of well-rotted manure. A few handfuls of base fertiliser (John Innes or blood, fish and bone) will pay dividends, as dahlias are hungry feeders.

Dahlias can be grown from tubers or cuttings.

For beginners I recommend starting with tubers, planted in April. For inspiration visit the 86

wonderful displays of dahlias at the Harrogate Show, the biggest showing of dahlias in the world. It’s a great place to decide which varieties to order from one of the many specialist dahlia nurseries such as Halls of Heddon or the National Dahlia Collection.

Orders are posted out just in time for April planting; alternatively tubers can be bought in the spring from your local garden centre.

Plant the tubers in their chosen location, creating a small depression around each one to aid watering, and arrange three canes so the plant can be tied in as it grows. Cover the tubers with mulch in case they start shooting before the frosts have ended. When the flowers show, give the plant some liquid tomato feed once a week, and keep deadheading to encourage flowering. Water when conditions are dry.

Slugs and snails are partial to dahlias, so protect against them, using whichever means you prefer.

Earwigs are also keen on dahlias, so deter them with a smear of Vaseline on the stems.

When the plants have eventually done their utmost and the frosts have set in, cut off the dead material, mark the site with a cane and mulch very heavily with garden compost, leaves or straw to protect the tubers over winter. When April comes round again and you see lots of fresh shoots, divide the tubers with a fork, ensuring each new portion retains some shoots and roots. Plant the new sections of tuber straight away.

Traditionally dahlia tubers were dug up in late autumn for storing over winter, and I can remember my grandmother putting them into

Rebecca Pow

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them with water. Once they have rooted (it should take 12–14 days), pot them on into a rooting mixture and put in a cold frame until the end of May, planting out when you are sure the frosts are over.

Pot tubers A simple way to include dahlias in the border is to grow dahlia tubers in pots and sink them into the ground where you want them to flower. When they are over, simply dig the whole pot up, store it in the greenhouse and replant it next year.

Best for Beginners - some suggestions Dahlia ‘Avoca Amanda’: a true pink, medium size decorative dahlia. boxes in the cellar. All too often mice would eat them. If it was too warm the tubers would shrivel up; too cold and they would freeze. All this effort probably put people off growing dahlias, and for many years their popularity lapsed. Recently, though, they have been experiencing a justly deserved renaissance, and the new timesaving trend of mulching and leaving in the ground over winter is probably helping.

If you still prefer to lift your tubers — perhaps because you are prone to prolonged frosts — then do so any time during November or December after the frosts have blackened the tops of the plants. Cut the dried stems down to 5cm above ground level and carefully extract the tubers with a fork, gently teasing off the soil.

Remember to label the varieties.

Leave the tubers upside down for a while in your greenhouse or shed to ensure any water lurking in the hollow plant stems drains out. Then box up the tubers, 4 or 5 to a large tray, and cover with a sprinkling of soil or sand to prevent them drying out unnecessarily. It is vital to put your tubers in a cool, airy frost-proof place. A loft, for example, would probably be too cold.

Increasing stock To get a little more for your money, leave some of your newly purchased tubers on a windowsill when you acquire them. When they shoot, take cuttings by slicing shoots just below a leafjunction. Trim off the bottom leaves and dip into hormone rooting powder. Stick the cuttings into a peat and sand mix, keep them warm and spray 88

Dahlia ‘Bishop of Llandaff’: dark red, with almost black foliage.

Dahlia ‘Ryecroft Zoe’: a small semi-cactus dahlia with a peach-orange and yellow centre.

Dahlia 'Mary's Jomanda': a lavendercoloured miniature ball dahlia.

Dahlia ‘Moonfire’: near-black foliage, with blooms that are gold with vermillion centres.

Dahlia ‘Noreen’: a pink pompon dahlia.

Dahlia ‘Tomo’: a small decorative dahlia, purple with white-tipped petals.

Choosing and buying dahlias Specialist suppliers include Winchester Growers Ltd (Varfell Farm, Long Rock, Penzance, Cornwall, TR20 8AQ, tel. 01736 335851, www.national-dahlia-collection.co.uk), holders of the National Dahlia Collection, and Halls of Heddon (Heddon-on-the-Wall, Northumberland, NE15 0JS, tel. 01661 852445, www.hallsofheddon.co.uk).

For stunning displays of dahlias visit e Harrogate Show, e Great Yorkshire Showground, Harrogate, Friday 17th, Saturday 18th and Sunday 19th September.

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www.wilkinsonsplantcentre.co.uk 89

The Steering

Column Ian Lamming reviews the Peugeot RCZ

n a world of boom and bust, managing to stay in business for two centuries is impressive enough. Still having the passion, enthusiasm and drive to stay ahead of the game is even more reason to celebrate.

And what a celebration it is set to be, if Peugeot’s new RCZ is anything to go by.

When you have two hundred candles melting the corporate cake, producing any old coupé to mark the occasion simply won’t do.

I

As you are about to unleash some pretty special technology on an unsuspecting world, it’s only right and proper to signal your intentions with one of the sleekest and sexiest models on the road. Here is a car that sells itself on looks — the sheer beauty of its form, the glorious appeal of its lines, bulges and curves. It is sensual from any angle, 90

particularly the double bubble roof and back window. But one of the best views is through the driver’s door mirror, which picks out the musculature of the accentuated rear wheelarch. That says it all: strength with beauty, power with grace, technology with aesthetics.

RCZ must be good if even Jeremy Clarkson loves it.

Its looks are impressive enough, but when you climb inside the RCZ a wealth of detail is revealed not normally seen on cars as affordable as this one. The gloriously sculpted seats sport a contemporary version of the Peugeot lion embossed into tactile leather upholstery. The dash and doors are swathed in leather-look material — or the real thing, depending on how far the purse strings stretch.

Car facts Model Peugeot RCZ Engine 1.6 litre petrol turbo 156hp 1.6 litre petrol turbo 200hp 2.0 turbo diesel Drivetrain 6 speed manual or auto Power 156/200/163hp Top speed 33/146/137mph 0-62mph 8.3/7.6/8.7 secs Insurance group 28E/34E/30E Miles per gallon 42.1/40.9/53.2 (combined) CO2 (g/km) 155/168/139 Price £20,450 to £25,050

Clocks, dials and fascia sport carbon, alloy and soft brushed chrome effects in a cockpit that is a joy to behold — as is the way the centre console slopes away. There’s a classic clock too, a nice big one, with pointers and everything.

If you were worried about the coupé being impractical, then there’s no need. The rear seats are shaped for comfort, and the double bubble roof and generous areas of glass make the back a pleasant enough place to travel reasonable distances. The boot is huge too.

All of this praise and the RCZ is still in the showroom. So what is it like on the road?

Wide track, generous rubber and clever suspension (and Peugeot invented the independent front suspension) mean the RCZ

rides well. It is a sports coupé, so you don’t want it to be too soft. Sure enough there is no high-seas cabin roll through the bends, and it boasts confidence-inspiring levels of grip.

Sophisticated suspension is never harsh, and it soaks up the bumps rather than allows the car to crash into or over them.

Steering is sharp and accurate with loads of feel, and the RCZ’s shapely steering wheel is chunky and a pleasure to grip. The driving position is good and, given that this is a coupé, there is plenty of space for your frame, even if it is an ample one.

Engine-wise you are spoilt for choice. There are two petrol motors offering 156hp or 200hp, thanks to direct injection and turbochargers, and also a refined 163hp 91

turbo-diesel. It’s quite a choice to make as they both offer excellent performance and decent economy. The extra weight of the diesel engine settles the RCZ front end, making it feel completely planted, and the broad width of relaxed power makes the oil burner a deceptively quick machine.

But the 200hp petrol is also a gem, and offers 40-plus mpg motoring if you go gently with the throttle. It feels completely different to drive, and is peppy and exhilarating: less grand tourer and more sports car. It really is a toss-up which to choose. Maybe you need both for when the mood suits.

RCZ is every bit the concept car come to life.

It is a fitting tribute to two hundred years of producing some of the world’s finest machines, from coffee grinders and pepper

92

mills to bicycles and racing cars. It is also an exciting glimpse of what is to come, as the lion roars out its intentions to the motoring world.

For further details contact Simon Bailes, Northallerton.

Telephone; 01609 780 888 www.simonbailes.co.uk

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The Flavour Thesaurus Niki Segnit As the evenings lengthen, it’s nice to have a stack of good books to curl up with. And if you’re even remotely interested in cooking, here’s one you should consider. Basically it’s a set of 900-plus brief articles on flavour combinations, ranging from commonplace ones (cheese and tomato, lamb and mint) to adventurous pairings that will raise a few eyebrows (banana and bacon, asparagus and peanut, goat’s cheese and chocolate).

If the idea of a book labelled a ‘thesaurus’ (and without any illustrations) sounds a tad dull, rest assured that nothing could be further from the truth; it’s written in a relaxed, chatty style that foodies will find unputdownable. Although there are recipes woven into the text, they’re not so much step-by-step instructions as hints at directions to explore — the emphasis being on unleashing your own culinary creativity rather than cooking-by-numbers.

Entertaining, informative and inspiring.

Book

MARK Brian Pike takes a critical look at what’s hot off the presses

Bloomsbury, hardback, £18.99

How Music Works John Powell

Bark Cédric Pollet

As someone who struggles to tell the difference between a piano and a penny whistle, let alone a sharp and a flat, I am the ideal subject to test the claims of a book that purports to explain the science of music to non-musicians. I was sceptical at first, but by and large it did a great job. I struggled a bit with major and minor keys, but I made it through to the end, buoyed up by the author’s relentless — albeit sometimes mildly irritating — good humour. Musically literate readers will probably benefit from it even more than I did. I certainly learned some interesting, and even useful, stuff along the way too. Why it is that two violinists never sound twice as loud as one, for example. I was also relieved to discover that most folk can’t actually tell the difference between CD recordings and MP3s, let alone between CDs and vinyl.

So it’s not just me then.

It’s an unusual career choice, but nature photographer Cédric Pollet has spent the last decade travelling the world taking pictures of bark. Yes bark, that dull, brown stuff wrapped round the outside of trees.

Except that it turns out not to be dull at all, but a jaw-dropping riot of colours and textures that puts even the most exuberant of modern painters to shame. From the rust-red and sky-blue tones of the Chinese Red Birch through to the wonderfully named ‘Scribbly Gum’ with its natural ‘graffiti’, each close-up is an extraordinary work of art. So much so, in fact, that Mr Pollet’s book was awarded the 2009 Redouté Prix Artistique in his native France, where it quickly became a bestseller. Each beautiful bark study is accompanied by a photo of the tree in its natural environment and some brief but informative text.

A splendid book that would make a fine gift for any natural history enthusiast.

Particular Books, paperback, £12.99

Frances Lincoln, hardback, £30 95

The Geometry of Pasta Caz Hildebrand & Jacob Kenedy Well here’s a stylish cookbook. Too stylish, maybe. I gather the idea for the project came from the book’s designer. And it shows. The text is dominated by dozens of blocky, black-and-white graphic images — many full-page — based on pasta shapes.

It may have seemed like a great idea at the outset, but the result is a distinctly austere browsing experience, with none of the luscious food shots that would normally set readers drooling and scribbling down a shopping list. Which is a pity, because despite their sombre surroundings the recipes themselves are quite exciting, and the general principle behind them — namely that particular pasta shapes suit particular dishes — seems a sound one.

Of course one advantage of doing without colour pictures is that it slashes the overall cost of the book, so if you fancy trying your hand at pasta sauces like red pepper and whisky, or sausage, tomato and saffron, maybe burnt walnut pesto, this is probably quite a sensible investment.

Boxtree, hardback, £14.99

What Caesar Did For My Salad Albert Jack

The Wavewatcher’s Companion Gavin Pretor-Pinney In his previous bestseller, The Cloudspotter’s Guide, Mr Pretor-Pinney tapped into our national preoccupation with the weather and turned it into a dreamy, fluffy book that had readers squinting at clouds with enthusiastic interest rather than the usual dread. Now he turns his attention to waves — not just the seaside kind, but light waves, sound waves, brain waves and even Mexican waves. It’s a more challenging, wide-ranging subject than clouds, but he tackles it with the same combination of wide-eyed enthusiasm and sound research. He skips nimbly from topic to topic, never lingering long enough to irritate.

The result is a cheery mix of history, popular science and anecdote that will help you look at the world around you with less jaded eyes.

Bloomsbury, hardback, £14.99 96

I’m not a great fan of compilations of trivia, but this one came as a pleasant surprise. It’s a lively and genuinely entertaining survey of the history of a wide variety of foodstuffs, tackling questions that range from ‘Who invented onion soup?’ to ‘What does a Yorkshire pudding have to do with Yorkshire?’ The answer to the latter question, disappointingly, is ‘probably not a lot’. Fortunately there are plenty of other topics that lead to meatier and more interesting conclusions. Raising one’s glass in a ‘toast’ really does have something to do with the toast we burn at breakfast time, and ‘sundaes’ of the ice-cream variety are indeed named after the day of the week on which we sleep off Saturday night’s hangover. The author also offers explanations of the origins of numerous food-related phrases, including ‘red herring’, ‘pie in the sky’ and ‘keen as mustard’. Yes, it all slips down very nicely.

Pavilion, hardback, £14.99

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Dales Diary Antiques & Fine Art Sales…

Tennants Auctioneers Leyburn The Auction Centre, Leyburn For more information telephone: 01969 623780 www.tennants.co.uk

18 September 9.30am Antique & Home Furnishing Sale including Beswick & Border Fine Arts

25 September 9.30am Antique & Home Furnishing Sale including Sporting & Fishing

29 September 10.20am Militaria & Ethnographica

6 October 12.00 noon Stamps & Postal History

A Rare Beswick Girl on Grey Pony model No. 1499 £700 - £900 (Beswick & Border Fine Arts 18 September) 100

The Harrogate Antique and Fine Art Fair Harrogate International Centre - Hall M For more information telephone: 01823 323363 www.harrogateantiquefair.com

1-5

October

Friday 1st Saturday 2nd Sunday 3rd Monday 4th Tuesday 5th

2pm - 9pm 11am - 6pm 11am - 6pm 11am - 8pm 11am - 5pm

Now in its eleventh year, The Harrogate Antique Fair is firmly established as a major event in the antique world. Once again specialist dealers will be exhibiting a fabulous array of antiques and fine art.

As always the aim is to create a friendly and informative experience for exhibitors and visitors, a unique forum where like-minded people can discuss and purchase fine art and antiques.

Northern dealers exhibiting include the early oak dealer Elaine Phillips from Harrogate; Walker Galleries, who will be showing a range of 19th century art, and specialise in Yorkshire artists; and Graham Saville of Hebden Bridge, displaying early English caricatures. Other dealers returning this year include Howards Jewellers of Stratford-upon-Avon; Mary Cooke with fine silver; and Garret & Hurst of Sussex, who specialise in 19th century sculpture.

Maurice Dear will be bringing some early British watercolours, and Willow Gallery return with their 19th and early-20th century English and European oil paintings. A full list of exhibitors can be found on the website.

A Gala Charity Reception, raising money for Acorn Charity for Children, will be held on Friday October 1st from 6.30pm to 9.00pm. There will also be a talk on Monday 4th October by Nicholas Merchant entitled ‘The Hidden Treasures of Venice’.

Helks Ghyll, Nidderdale (a scene near Pateley Bridge)

by William Mellor. From Sutcliffe Galleries Ltd. 101

Events Ripley Castle near Harrogate For more information telephone: 01423 770152 www.ripleycastle.co.uk

1-4

December

White Rose Winter Festival: The event presents a sought-after combination of heritage, culture, and hospitality with the very best opera, dance, classical and exciting musical entertainment over the 4 nights and 1 matinee show.

The Castle's courtyard will be transformed into a magical auditorium, fully heated with a range of winter treats on offer; a winter bar, festive food and drink outlets, and festive cheer throughout!

There will be four concert evenings taking place:

Ripley Castle 102

Wednesday 1st December - The Four Seasons

by Candlelight Thursday 2nd December - A Night at the Opera Friday 3rd December - The Sound of the Musicals Saturday 4th December - Ripley Castle Winter Proms (Matinee and Evening performances) To be kept informed about this event, please register your interest on www.whiterosefestivals.com and for sponsorship and hospitality enquiries, please send an email to info@whiterosefestivals.com or call 01423 563563.

Make your start to the festive period even more special by dining beforehand in the Castle and enjoy Ripley Castle’s splendid hospitality, roaring fires and Christmas decorations.

Hospitality - Ripley Castle’s beautiful state rooms will be available for private dining functions and table dining packages in the festive East Wing.

For more information please visit: www.whiterosefestivals.com/hospitality.html

Fountains Abbey & Studley Royal near Ripon For more information telephone: 01765 608888 www.fountainsabbey.org.uk

1 September 31 October Abbey Tours, Daily, 11am, 1pm, 2pm in September, 11am, 1pm in October Join a free tour to discover fascinating facts and stories about the Abbey and monks. Meet at Porter’s Lodge.

1 September 31 October Mr Aislabie’s Garden Tour, Daily 11.30am

Newby Hall near Ripon For more information telephone: 08454 504068 www.newbyhall.com

July to September Matombo Zimbabwean Sculpture Exhibition Newby Hall has become known as one of Yorkshire’s leading art venues, exhibiting thought-provoking collections. Matombo is Zimbabwean art which is reflective of a completely different style and origin.

Made from various types of Zimbabwean stone, there are over a hundred pieces on display ranging from all sizes, which are surprisingly affordable! Normal admission prices apply.

Free tour taking in the grand design of the Georgian landscape including Deer Park and Water Garden.

Meet at Porter’s Lodge.

25 September Autumn Forage 10.30am - 1.30pm Enjoy an introduction to autumn foraging with Denise Carter of Mid-Yorkshire Fungus Group followed by a delicious three course lunch in the restaurant.

Booking essential, tel. 01765 643198 or email: fountainsbookings@nationaltrust.org.uk

2,9,16,23 October 6pm - 10pm Fountains by Floodlight Experience the Wonder of the North bathed in floodlight. Guided tours, recorded Gregorian chant and a different choir performing each week in the Abbey. Hot snacks available.

Newby Hall

17,18,19 September Darlington Championship Dog Show Newby Hall is proud to host the Darlington Dog Show.

Visitors will be able to see every conceivable breed of pedigree dog from all over Great Britain and abroad being handled and judged. Trade stands, on-site catering and more.

Judging commences at 9.30am each day with the breed judging culminating in the Group Judging from 3.30pm, with judging for Best in Show on the last day.

Fountains Abbey 103

Events Bolton Castle near Leyburn For more information telephone: 01969 623981 www.boltoncastle.co.uk

26-29 October 10am - 4pm Halloween Mask-Making and Spooky Trail Have a go at making a Halloween mask or hat to scare your friends or dare you try our Spooky Trail around the castle? Children’s Crafts £1.

Dales Countryside Museum Hawes For more information telephone: 01969 666210 www.yorkshiredales.org

9 September 7,11,31 October Connections – 3 artists whose lives and work connect them to Yorkshire An exhibition of abstract paintings, collage and sculpture. Free family workshops to tie in with National Campaign for Drawing “The Big Draw” on 12, 23, 30 October.

30-31 October 10am - 4pm Halloween Dare you enter the haunted Castle, try our Halloween Trail and snuggle up by the fire to listen to spooky stories from the castle’s fascinating past?

30 October from 6pm Ghost tours Are you brave enough? Join us for a harrowing ghost tour of Bolton Castle revealing stories of the spooky sightings within the castle walls which will send shivers down your spine!

The tea room will be open for spooky refreshments on the night. Booking essential.

Tickets Adults £10, Children £10 (only recommended for children aged 12 and over due to scary nature of the event).

The Dales Countryside Museum

26 September 10am - 5pm Rugmaking Rugmaking demonstration. Join rugmaker Heather Ritchie and 'have a go' at this traditional craft.

Free event.

23 October 10am - 4pm Sketching and Drawing Family event to tie in with “The Big Draw”, an international, annual, month long season of drawing activities running from 1 - 31 October Free event.

31 October 10am - 4pm

Bolton Castle 104

Patchwork and Quilting Join Kate Trusson who will be demonstrating these traditional crafts. Free event.

Swinton Park near Masham

Masham Sheep Fair

For more information telephone: 01765 680900 www.swintonpark.com

For more information telephone: 01765 688417 email susan@burtonagnes.com

12 September 11.00am - 8.30pm

25-26 September from 10am

Alfresco Food Festival

This year is the 25th Masham Sheep Fair. Events will include a sheep show, sheepdog demonstrations, sheep racing, spinning and weaving demonstrations, craft and market fleece stalls and much more.

An autumn celebration of Yorkshire food with demonstrations, hands-on cooking experiences, guided tours, artists in residence and family activities.

Also a NEW twilight ticket for live music, circus skills, Chinese lantern workshop and barbecue. £5 entry.

Contemporary Furniture Exhibition Leyburn Exhibiting at Tennants Auctioneers. For more information telephone: 01969 623780 www.northernfurniture.org.uk

18, 20-25 September 9am - 2pm Saturdays, 9am - 5pm Monday to Friday The 4th annual Northern Contemporary Furniture Maker’s Exhibition will feature beautifully crafted furniture from the workshops of over 14 makers, all from the North of England.

Splendour & Squalor book cover

26 September Splendour & Squalor Booksigning An evening reading and talk with the author Marcus Scriven; "witty, gossipy and profoundly researched" (Sunday Times) the book spills the beans on several Yorkshire aristocratic families. £10 per person (including wine).

20-30 September Simon Crannage Autumn Selection Themed three course lunch menu using the essential and freshest ingredients of the month, venison and early autumn vegetables. £24.50 per person.

Booking essential.

Armchair by Design in Wood in English walnut and stainless steel.

105

Events Millgate House Richmond For more information telephone: 01748 823571 www.millgatehouse.com

Now until late October Open Gardens Daily 10pm - 5pm Award-winning garden set in the heart of Richmond.

A haven of peace and tranquility with stunning views of the Swale and beyond. A riot of Autumn colours including some interesting Clematis species such as Huldine and Viticellas. Skillful planting of trees and shrubs that blend perfectly with the seasons is truly an inspiration. Admission ÂŁ2.00.

Dahlias, Harrogate Flower Show

The Harrogate Autumn Flower Show For more information telephone: 01423 561049 www.flowershow.org.uk

17-19 September 9.30am - 5.30pm

Millgate House gardens 106

A fantastic Autumnal celebration of the joys of gardening that will be featuring Vegetable Championships, Fruit Shows, Specialist Societies, Gardening Demonstrations, Floristry and Flower Arranging, the Garden Roadshow and one of the most stunning displays of Dahlias in the North of England.

The Harrogate Antique Fair 1st October - 5th October 2010 Harrogate International Centre Hall M - bottom of Parliament Street Open: Friday 1st October 2pm-9pm Saturday 2nd October & Sunday 3rd October 11am-6pm Monday 4th October 11am-8pm Tuesday 5th October 11am-5pm in association with

Raising money for

Supporting people with dementia and research into Scleroderma

Admission: ÂŁ7.50 including catalogue Enquiries to 01823 323363

Sponsored by

Firework Spooktacular Saturday 30th and Sunday 31st October With strange nocturnal happenings right across the site, Frightwater Valley will once again be the place to be seen this Halloween.

With extra magic shows, enchanted walks and ghost trains, plus a chance to meet Dracula in his dungeon, Halloween hysteria will be taking over the park!

To book or for more information visit

www.lightwatervalley.co.uk

PRE-BOOKI ONLINE STR NG ONG ADVISED LY

Providers of private instruction and guiding for Hillwalking skills, Paddle Sport and Nordic Walking.

Enjoy a day out in and around the beautiful Yorkshire Dales. From guided walks, navigation classes and canoe training to our paddle & picnic.

www.rivermountainexperience.com Tel: 01677 426112

Come and explore with us.

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

DalesLife A TASTE OF YORKSHIRE

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

Opening times for 2010 Open everyday from 1st April - 31st October then Sundays until Christmas Monday - Saturday 12 noon until 6pm Sundays and bank holidays 10am - 6pm 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 109

Bolton Castle l l l l l

Wedding ceremonies & receptions Private parties, dinners & lunches Educational days for schools Gardens, vineyard and maze Free admission to Tea Room, Deli and Gift Shop

NEW Wild Boar Park at Bolton Castle. Catch a glimpse of the Wild boar in their natural surroundings, try our Family activity trail and experience wild boar feeding time!

ADMISSION Adults: £6.50 Concessions: £5 (OAP’s, Students & Children and includes loan of medieval costume for children) Family Ticket: £20 (2 adults & 3 concessions, must include at least 1 child and includes loan of medieval costume for children) Group discounts and guided tours available by prior arrangement

OPENING TIMES 2010

Bolton Castle Nr Leyburn, North Yorkshire DL8 4ET t: 01969 623981 e: info@boltoncastle.co.uk w: www.boltoncastle.co.uk 110

Open 10am to 5pm, Tuesday to Sunday, from 27th March until 31st October. Also open on Bank and School Holiday Mondays (except 2nd August). Castle will close at 1.30 pm in 2010 on: 10 April, 05 &19 June, 03, 10, 17, 24 & 31 July, 28 Aug, 04 &11 Sept, 02 Oct. Please call or see our website for winter opening times.

A range of exciting new opportunities are available for volunteers

“Best Small Visitor Attraction of the Year”

RipleyCastle

Welcome to Yorkshire - White Rose Awards

The Splendour of a castle the warmth of a family home

700 year-old castle steeped in history Beautiful Gardens, Lakes & Deer Park Children’s Play Trail Tea Rooms Wonderful Shops Ample Free Parking

Look at our website or ring for details of all our fantastic events being held in 2010.

Enthralling for all ages.

A FASCINATING PLACE TO VISIT

Ripley Castle, Harrogate, North Yorkshire HG3 3AY tel: 01423 770152 email: enquiries@ripleycastle.co.uk www.ripleycastle.co.uk

Newby offers you one of the best days out in Yorkshire!

Newby Hall & Gardens MONDAY 13TH SEPTEMBER

Year Round Vegetable with Sarah Raven Sarah will show you how to grow highly productive, long season crops and give you successful time saving techniques and sowing plans to give you year round vegetables.

TUESDAY 14TH SEPTEMBER

The Cutting Garden in Spring with Sarah Raven Sarah will explain how to prepare,

Ripon, North Yorkshire, HG4 5AE

Information Hotline: 01423 322583 www.newbyhall.com

plant, maintain and harvest buckets of flowers from your own garden from March to November. You’ll learn about the latest sowing and growing techniques.

OPENS 1ST JUNE - 26TH SEPT

Contemporary Sculpture Park An eclectic, thought provoking collection of contemporary sculptures all displayed in a magnificent woodland setting.

OPEN: 1st April - 26th Sept 2010 Tuesdays to Sundays, plus bank holidays. Open seven days in July and August Gardens open: 11am - 5.30pm House open for tours only: 12noon - 4pm 111

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A window on the

Past

Ian Henry finds plenty to enjoy at Bolton Castle

he most striking building in Wensleydale — and the most romantic — is undoubtedly Bolton Castle. For more than six centuries it has dominated the northern slopes of the valley, dwarfing the neighbouring village of Castle Bolton.

T

It’s easy to overlook the attractions in your own backyard, and a decade or more had passed since I last visited Bolton Castle.

There turned out to be more to see and do than I had remembered, with a special emphasis on activities designed to involve younger visitors and give them an insight into the ups and downs of life in a medieval castle.

The most immediately obvious change, though, has been the reinstatement of the medieval gardens. In front of the castle you will now find a maze and a walled vineyard which, it is hoped, could soon be producing up to 1,000 bottles of red wine a year.

There’s an extensive herb garden too, stocked with more than fifty different kinds of medicinal and culinary plants, all of which would have been in common use in the Middle Ages. Familiar herbs like thyme and

mint grow alongside ones that are less well known nowadays, such as tansy, lovage, bugloss and betony.

Behind the castle, the latest development is a brand new boar park, harking back to the times when the castle’s owners and their distinguished guests would have gone out to hunt wild boar in the surrounding hills.

The castle is impressive enough from the outside, but it’s not until you’re inside its massive walls that the scale and complexity of the building really begin to hit you. As you follow a labyrinth of stone corridors and narrow spiral staircases, the way a medieval castle functioned as a whole begins to fall into place.

On the ground floor are the working parts of the castle, including the stables, the threshing floor, an armourer’s workshop (complete with a selection of weapons and armour), the brewery and the bakehouse.

On the first and second floors are the state rooms and private apartments. The spacious Great Hall is in a ruinous state, thanks in part 113

to the upheavals of the Civil War, but many of the other rooms are intact. They include those associated with Bolton Castle’s most famous visitor, Mary Queen of Scots, who was kept under supervision there (albeit with the status of an honoured guest, and in considerable luxury) for several months in 1568, following her defeat in Scotland at the Battle of Langside.

England is making it a popular venue for weddings, corporate events and photo shoots.

Plans for next year include the creation of a falconry, whose elegant hunting birds will add yet another dimension to one of the North East’s most picturesque monuments.

Mary would have had the use of a suite of rooms, including two bedchambers and the Solar, a cosy, south-facing sitting room with a wide fireplace. She is also recorded as having used the castle’s Great Chamber. The Great Chamber is a surprisingly light and bright room for a medieval castle, with windows facing both east and west. Today one of its most notable contents is a richly woven 17th century Brussels tapestry that hangs on the south wall.

Next door is the Nursery, with its original oak beams and rafters. Nowadays it’s still a magnet for kids, with toys and games of the period to play, and the opportunity to try out activities like calligraphy. To help them get into the spirit of things even more fully, children can now get dressed up in medieval costume before setting out to explore the castle.

Before you head back down to the lower levels, be sure to climb up to the castle’s battlements, where you’ll find a fantastic view across Wensleydale.

Nowadays Bolton Castle runs an extensive programme of special events that take advantage of its very special ambiance.

Recently a production of Macbeth was staged in the suitably dramatic setting of the castle courtyard. This coming October, during the lead-up to Halloween, there will ghost tours and Halloween trails, during which the castle’s spooky dungeon will presumably feature prominently. And in the week before Christmas the more joyous side of life in a medieval castle will be reflected in a ‘Christmas Through the Ages’ event, with caroling, wassail cups and blazing log fires amongst the attractions.

As well as welcoming 20,000 visitors a year, the castle’s ability to vividly evoke medieval 114

For more information about Bolton Castle, including opening times, admission charges and a full programme of forthcoming events, visit www.boltoncastle.co.uk or call 01969 623981.

Tough market?

We have recently secured many sales at or above guide price, and often with competitive interest. We have over 125 applicants from across the UK, many cash buyers, actively looking for property in the Yorkshire Dales and we urgently require more stock to fulfil their needs.

We are a national firm of agents covering the Yorkshire Dales from our offices in York and Darlington. Put your property on the national stage with Smiths Gore.

Darlington office t 01325 370500 York office t 01904 756303

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The Byre House | Fearby, Masham Impressive three bedroom barn conversion. Deceptively spacious family accommodation. Detached two bedroom annex with flexible accommodation. Attractive gardens and garaging. £450,000 - £500,000

Mowbray House | Byland Abbey, Coxwold,York A classic stone built period property, with 1 acre. Historic location adjacent to Byland Abbey. In need of some refurbishment. Best and Final Offers are invited by 24th September 2010. £500,000 - £550,00 116

01677 425950

The Old Reading Rooms | Preston Under Scar, Leyburn Highly desirable spacious three bedroom cottage. Elevated south facing position. Superb panoramic views of Penhill and wensleydale. Delightful courtyard and useful stores. Quiet but accessible location. £275,000 - £325,000

Dale Cottage | Preston Under Scar, Leyburn Attractive, detached spacious four bedroom house. In need of some refurbishment. Supremely positioned with spectacular views of Penhill. Private walled garden and useful stores. £375,000 - £400,000

•INHERITANCE TAX• SELF ASSESSMENT•WAGES•

Walter DaWson & son INCORPORATING

Robert Blackburn & Co CHARTERED ACCOUNTANTS

New name… same service …whatever your business, whatever your size, we promise you a friendly, personal and professional service.

York House, Market Place, Leyburn, North Yorkshire DL8 5AT Tel: 01969 623636 Fax: 01969 624512 Also at: Dewsbury, Bradford, Huddersfield, Leeds

•FARM ACCOUNTS•

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118

•BUSINESS ACCOUNTS•

Tel: 01677 426616 Email: admin@theplanshop.net The Assembly Rooms, 29 Market Place, Bedale DL8 1ED

- 5 +233(5

& 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

A villa with a view To rent on the Cote D’Azure South of France Luxurious 4 bedroom villa with pool First line views over the Bay of Cannes Set in the delightful village of Theoule Sur Mer 5 minutes walk from the beach, bars and restaurants 10 km drive to the centre of Cannes 35 minutes from Nice airport

Fantastic offers for early bookings!

Please call Sue on 07970 739119 119

120

EARN MONEY FROM

Bring your business to

CLEAN AND FREE

SOLAR ENERGY

WITH SOLAR PV PANELS SOLAR PV PANELS

Life

• Reduce your Electricity bill • Reduce your Carbon footprint • An average home could generate £800 - £1200 per year

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

• Increase the value of your home • New increased feed in tariff from April 2010 • No planning permission required

Dales Life is the only quality publication to give you blanket coverage of the Dales.

For two decades we’ve been helping local businesses grow.

And we can help you too.

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

For further information please contact

DDR Electrical Ltd

DalesLife A TASTE OF YORKSHIRE

Telephone 01969 625529 Mobile 07708 023716 www.ddrelectricalltd.co.uk 121

Be mobile on one of our Scooters from as little as £295 including warranty and after sales service • Wheelchairs • Rise and Recliner Chairs • Adjustable Beds • Bathlifts and Stairlifts also available • No obligation, home demonstration, distance no object, part exchange welcome.

• Mobile showroom

Call 01937 558604 0% finance available on request All major credit cards accepted

PREMIERE CARE CARING AGENCY 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 122

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

s Rated aENT L L E C EX CQC by

Residential & Day Care Home for Elderly People

A famil y bu siness t hat cares The Millings, 5 North End, Bedale, North Yorks DL8 1AF.

Tel: 01677 423635 www.residential-homes.net WINNER OF THE ICG 2008 GREAT NORTH CARE AWARDS BEST CARE EMPLOYER

DalesLife A TASTE OF YORKSHIRE

Complete Mobile Dog Grooming Salon All grooming carried out on board • We come to you • No travel stress • No bathroom mess • A calm & safe environment for your dog • From a warm refreshing bath to a complete grooming experience • City & Guilds qualified groomer • Fully insured • All areas in & around The Dales considered

Sandra Heeney Phone: 01969 623653 Mobile: 07596 234375 Email: sheeney@btinternet.com Access to power required for the drying process.

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

Imagine living in luxurious, spacious accommodation, surrounded by 19-acres of beautiful, mature grounds and having a range of leisure facilities and amenities all on site. For the over-55s, this can be more than a dream at Middleton Hall Retirement Village, the first in the region, located between Yarm and Darlington.

Middleton Hall prides itself on being an innovative leader in services for older people. It has an unsurpassed reputation for high quality services, care and accommodation. This is achieved through our extensive team of highly trained and exceptionally dedicated staff. Services included Assisted Living Suites, Residential Care and Complete Care.

Middleton Woods has one, two and three bedroom apartments set around a sunny courtyard overlooking a lake and wildlife area. It is designed for independent living with its own entrance and private car parking.

Middleton Spa is a unique addition to the retirement village built to provide healthy living opportunities for all. The Spa includes a swimming pool, spa pool, gym and therapy rooms.

In addition Middleton Hall offers a restaurant, bar, shop, coffee shop, sports green and library.

Middleton Hall Retirement Village, Middleton St George, Darlington, Co Durham, DL2 1HA www.middletonhallretirementvillage.co.uk

For further information and a brochure please call: 01325째332207 enquiries@middleton-hall.com

Paul Rutter BSc(Hons) MC Optom

Optometrist and contact lens practitioner

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

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

exotic walnut C Matching skirtings & mouldings

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

STAR PROJECTS LTD

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

Holiday Cottages

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Manufacturers of bespoke joinery, including solid wood doors and windows, reception counters, shop fitting furniture and other specialist joinery items.

Visit our website at :www.starprojectsltd.com email: info@starprojectsltd.com Tel: 01325 788089 126

CALL 0800 369 8861 Or visit www.SykesOwners.co.uk

C OT TAG E S

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 ALL YOUR DECORATING NEEDS

Tel: 01677 450810 Hunton, Bedale, North Yorkshire

A.J.Hicks

S W S E EEP L A D 2 ne 0800 028 66

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The Wensleydale House Doctor

Keeping your chimney clean, safe and efficient is very important, who you choose to clean your chimney is equally important.

As a member of the Guild of Master Sweeps, Dales Sweep offers a prompt, reliable, dedicated and professional chimney sweeping service, ensuring any warranty on your flue or stove is not compromised, and with our vast experience we’ll keep your chimney working as efficiently as possible.

We sweep all chimneys, solid fuel appliances as well as open fires, and we can also fit bird guards and cowls.

To book an appointment simply

FREEFONE 0800 028 6622

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

• City & Guilds qualified • Fully insured • Certificates issued • Prompt professional service • Bird guards and cowls fitted • NO MESS - NO FUSS! Martin Tradewell QUALIFIED CHIMNEY SWEEP 4 Hawthorne Close, Leyburn DL8 5SN

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

No job too small!!!

City & Guilds Qualified No: 7641 127

DineFor

To

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

128

VENNELL’S RESTAURANT

THE QUEEN'S HEAD

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.

Vennell’s Restaurant, 7 Silver Street, Masham. tel: 01765 689000 www.vennellsrestaurant.co.uk

The Queen's Head is a charming, charactersome country inn dating from the 1700s, set in picturesque surroundings 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 said to have inspired’ The Wind in the Willows’ the Queens Head combines a real sense of history with great food and a genuinely warm welcome.

The Queen's Head, Finghall (between Leyburn and Bedale). tel: 01677 450259 www.queensfinghall.co.uk.

GRASSINGTON HOUSE Outstanding. You can see why the proprietor/chef John Rudden has won so many awards. Personable and passionate about food, this comes across in the cuisine found here. John’s willingness to share his secrets and genuine interest in his customers puts this place in a league of its own. Staying, dining or enjoying a master class at Grassington House Hotel is an absolute joy. Quality in Tourism Five Star Gold Star and AA 5 star and 2 rosettes.

5 Grassington House Hotel, Grassington. tel: 01756 752406 www.grassingtonhousesehotel.co.uk

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

The Black Sheep Brewery, Wellgarth, Masham. tel: 01765 680101 www.blacksheepbrewery.com

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.

The Sandpiper Inn, Market Place, Leyburn. tel: 01969 622206 www.sandpiperinn.co.uk

THE COUNTRYMAN’S INN A traditional country pub, with three well-equipped, comfortable en suite bedrooms.

You are assured of a warm welcome, with good beer, good food and a relaxed and friendly atmosphere. The restaurant offers a wide selection of locally-sourced and freshly prepared food to suit all tastes and budgets. The bar offers four caskconditioned ales, three of which are brewed within ten miles of the pub.The Countryman’s is an AA three star inn and holds an AA diners award.

The Countryman’s Inn, Hunton, near Bedale. tel: 01677 450554 www.countrymansinn.co.uk

STONE HOUSE HOTEL Enjoying stunning views across Upper Wensleydale, and ideally placed as a base for hill-walkers, Stone House Hotel is an elegant, country residence dating from 1908. It is set in an acre of fine gardens 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.

There’s a comfortable restaurant where you can 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.

Stone House Hotel, near Hawes, Wensleydale. tel: 01969 667571, www.stonehousehotel.co.uk 129

THE GEORGE AT WATH

HENDERSONS BAR & RESTAURANT

Located at the centre of the charming village of Wath, 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.

The George at Wath, Main Street, Wath. HG4 5EN tel: 01765 641324 www.thegeorgeatwath.co.uk

Set in the idyllic riverside surroundings of Westholme Estate in Bishopdale near Aysgarth, (which is currently being turned into a luxury holiday resort as part of an ongoing £8m redevelopment programme), 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.

Hendersons Bar & Restaurant, Westholme Estate, Aysgarth. tel: 01969 663268

THE WELLINGTON HEIFER Following extensive refurbishments, The Wellington Heifer — a charactersome inn set in the idyllic village of Ainderby Steeple near Northallerton — has now reopened as a gastropub, and offers quality food, Continental ales and a fine selection of hand-picked wines. With a private meeting and dining facility for up to ten people, it makes an ideal venue for family gatherings or business meetings followed by lunch.

The Wellington Heifer, Ainderby Steeple, Northallerton, DL7 9PU tel: 01609 775542 www.glencairninns.co.uk

SWINTON PARK HOTEL An elegant, 30 bedroom luxury castle hotel. With four Red Stars (Inspectors Choice) and three Rosettes awarded by the AA for excellent facilities, this is one of the most highly rated hotels in Yorkshire. Award-winning cuisine is served in the sumptuously furnished dining room, using seasonal produce sourced from the hotel’s four acre walled garden and surrounding estate.

Swinton Park Hotel, Masham, Ripon. tel: 01765 680900 www.swintonpark.com

THE BAY HORSE Right in the heart of Masham, The Bay Horse is a great place to stay if you’re visiting the Dales. It’s a traditional cosy, welcoming country inn serving delicious homemade pub food and, in the evenings, a variety of seasonal specials; ingredients are locally sourced whenever possible. There are two bars with a choice of cask ales. All six bedrooms are en suite and have flat screen TV. For self-caterers there’s a deluxe holiday cottage five minutes walk away. Children and dogs welcome.

The Bay Horse, Silver Street, Masham. tel: 01765 689236 www.bayhorsemasham.co.uk 130

THE WHITE BEAR The White Bear is situated in its own courtyard 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.

Awarded the ‘Cask Marque’ for the quality of its cask ales, the hotel often features in the Good Beer Guide. Accommodation is available in fourteen individually designed rooms all en suite.

The White Bear, Wellgarth, Masham. tel: 01765 689319 www.thewhitebearhotel.co.uk

THE OLD DEANERY The Old Deanery restaurant is situated opposite the Cathedral in the heart of Ripon, with its own car park and a huge garden at the rear. The food is brasserie style throughout the week, for lunch, including Saturdays, from 12 till 2pm and dinner 7 till 9pm. On Friday and Saturday evenings, the menu changes for those special occasions and diners can enjoy an exceptional meal in the relaxing atmosphere of the candlelit dining room.

The quality of ingredients is first-class and the young head-chef, Rob Harvey, who trained under Gary Rhodes, produces some excellent and popular dishes. With friendly staff and a log fire you'll receive a warm welcome at The Old Deanery.

The Old Deanery, Minster Road, Ripon. tel: 01765 600003 www.theolddeanery.co.uk

THE NEW PEUGEOT RCZ

What is it that makes the new RCZ so spellbinding?

The unique ‘double bubble’ shape of the roof? The dynamic aluminium roof arches? Or maybe it’s the deeply sculpted sides and curved rear wings. Come and find out for yourself, call us for details or visit simonbailes.co.uk

NORTHALLERTON 0800 0469 011 GUISBOROUGH 0800 0469 012 STOCKTON 0800 0469 013 www.simonbailes.co.uk (All calls are free from UK landlines, mobile charges may vary)