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SPRING ISSUE 2010
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DalesLife A TASTE OF YORKSHIRE
EXCLUSIVE COMPETITION
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A LUXURY STAY AT FABULOUS MIDDLETHORPE HALL
Turn up the HEAT RECIPES FROM MASTERCHEF
Take a
BREAK
An insider's guide to PARIS
Flavour of the moment
YORKSHIRE RHUBARB It’s fresh and local
COUNTY KITCHENS (Leyburn) Ltd PLEASE ASK FOR OUR COMPLIMENTARY BROCHURE, TELEPHONE: 01969 624274 Showroom: Belle Vue Offices, Market Place, Leyburn, North Yorkshire, DL8 5AW Visit our website: www.yorkshire-kitchens.co.uk Open: Monday to Friday 9am-5.30pm and Saturday 10am-1pm
DalesLife
The Editor’s Letter Spring 2010
www.daleslife.com
SPRING ISSUE 2010
£1.95
S
DalesLife A TASTE OF YORKSHIRE
EXCLUSIVE COMPETITION
WIN
A LUXURY STAY AT FABULOUS MIDDLETHORPE HALL
HEAT RECIPES FROM MASTERCHEF
Take a D
BREAK
An insider's guide to PARIS
Flavour of the moment
YORKSHIRE RHUBARB
Welcome to the spring issue of Dales Life. Change is in the air, and you’ll see plenty of changes in Dales Life too — our team has been busy behind the scenes, giving the magazine a whole new look. You’ll notice that we now have a price on the cover. Dales Life is still being delivered free to all the usual places, but in order to expand our circulation we’re giving people who live outside existing free-delivery areas the opportunity to buy it.
Editor: Sue Gillman
It’s fresh and local
Editor: Sue Gillman Deputy Editor: Brian Pike Copy Editor: Helen Millions Production: Claudia Blake Advertising: Sue Gillman Art Director: James Price Photo Editor: Kirsty Kennedy Fashion Editor: Chloe Smith Proprietor: Sue Gillman T: 01609 749117 M: 07970 739119 E: sue@daleslife.demon.co.uk Dales Life Ingledew 2a Crabtree Hall Business Centre, Little Holtby, Northallerton, DL7 9LN
Contributors: Chris Baines Christine Austin Brian Pike Ian Henry Claudia Blake Sue Emmett Chloe Smith Laurie Campbell Adam Appleyard Helen Millions
Spring bulbs will be making a wonderful show in the garden over the next few weeks, but don’t forget that summer-flowering bulbs can be equally delightful — and now’s the time to start planting them! On p.8 Adam Appleyard, our new gardening correspondent, picks out some ‘must have’ summer bulbs and shares his tips on how to get the best from them. Just as in our gardens, the countryside is also bursting into life, and there are all sorts of exciting developments to look out for in the natural world. Chris Baines explains some of them — with the aid of some terrific photographs — on p.16. Good chefs, like good gardeners, are always in tune with the seasons, insisting on serving the freshest local produce rather than tired and expensive fruit and vegetables flown in from some far-away land. Here in the Dales we are lucky to have some really splendid culinary talent, and if you want to bring a little magic into your own kitchen we’re launching a series in which outstanding Yorkshire chefs share their favourite recipes. Turn to p.55 and you’ll find three mouth-watering recipes from Kevin Kindland, head chef at the award-winning Boar’s Head Hotel in Ripley. Finally, don’t forget to enter what has to be one of our best Dales Life reader competitions ever: the chance to win two nights at the gorgeous Middlethorpe Hall Hotel and Spa in York. You can read about this National Trust gem, and find out how to enter the competition — absolutely free — on p.32. And on the subject of competitions, congratulations to Sue Sinclair, who won a sumptuous Stearns & Foster bed in our Christmas competition. We’ll be back again soon. In the meantime, do let us know what you think of the new DalesLife — we always love hearing from you.
Sue Gillman 3
Beautiful handmade kitchens designed and made to order in Yorkshire
Bespoke doors • Cast iron radiators Victorian & Georgian fireplaces • Period door furniture Stoves • Lighting • Oak Flooring Visit our extensive showroom in Richmond View our on-line brochure at www.periodhousestore.co.uk Tel: 01748 821500 Unit 3-7, Simpson Building, Borough Road, Gallowfields Trading Estate, Richmond, North Yorkshire
Contents
Spring 2010
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32
68 76
On the cover 32 Living In The Past
68 Turn Up The Heat
Middlethorpe Hall Hotel in York, a stately home-from-home, offers guests a unique insight into the past. Ian Henry reports.
With the new series of Masterchef getting under way, maybe it’s time to raise your game in the kitchen.
65 Flavour Of The Month The first succulent stems of Yorkshire rhubarb are in the shops right now. Heather Parry explains how to make the best of this local speciality.
76 Take A Break Former BBC broadcast journalist Sue Emmett knows Paris better than most people, and here she shares some of her favourite places.
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Contents
55
8
Features 8 Get Switched On
82 Country Diary
Flowering bulbs aren't just for summer, now is the time to get planting, says Adam Appleyard.
A comprehensive guide to events, antique sales and festivals, compiled by Helen Millions.
16 Spring Forward The lengthening days mark a sudden explosion of activity in the natural world, reports Chris Baines.
24 Flower Pots
104 Pretty Chic Chloe Smith takes a look at the new season's collections.
109 Beauty Spot
Ian Henry gets a crash course in English Rococo porcelain.
Drop a dress size with Hypoxi, a revolutionary body shaping treatment, by Sue Gillman.
42 On The Grapvine
113 Bookmark
Christine Austin tracks down some good value drinking in the dales.
Brian Pike takes a critical look at what's hot off the press.
47 The Discerning Diner Claudia Blake visits The Bridge at Whorlton.
55 Recipe For Success Three sophisticated dishes from chef Kevin Kindland of The Boar's Head, Ripley. 6
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116 Social Scene The Leyburn & Mid-Wensleydale annual ball.
128 To Dine For Great places to stay and eat in the Yorkshire Dales.
To advertise in Dales Life contact Sue on 01609 749117 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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Get
Switched on
Flowering bulbs aren’t just for spring — they can make a terrific summer show too. And now’s the time to get planting, says Adam Appleyard.
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ONE OF THE GREAT JOYS OF SPRING IS THE SUCCESSION OF GLORIOUS flowering bulbs that brighten our gardens and roadsides — starting with snowdrops in late winter and running through crocuses, narcissi, squills and hyacinths to bluebells and tulips in April and May. Later in the year, with so much else in bloom, flowering bulbs inevitably play a smaller role in the overall picture. But if you want to give your garden
a whole new look this summer, planting flowering bulbs during the next few weeks is a surefire way to do it. Bulbs are chunky bundles of stored food, so they grow faster, more vigorously and more reliably than seeds. They are easy to plant and require little attention, so results are pretty much guaranteed. Whether it’s to fill gaps in existing plantings or create whole new swathes of colour and interest, 9
bulbs are — next to buying mature plants — the ultimate quick fix. Even if you only have a small garden, compact varieties will thrive in pots, and liven up your patio no end.
Tips and Techniques To maximise your success with bulbs, buy from an established specialist, whether it be a local garden centre or — for more exotic varieties — an internet seller. And be prepared to put your hand in your pocket. Bargain-basement bulbs and supermarket specials rarely produce impressive results. If you’re buying from a garden centre, pick out firm, robust bulbs free from damage, damp or mould. Bulbs may well have small, green shoots at their tips, but avoid any with long, leggy growth. As a rule, bigger is better, and the plumpest, fattest bulbs will produce the bonniest blooms. Summer bulbs usually prefer well-drained soil, and shoving them into cold, wet earth is just asking them to rot.
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To maximise your success with bulbs, buy from an established specialist
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Choose a sunny spot and wait until the soil has warmed up —hereabouts this won’t be much before mid-April. If your soil is heavy, add a generous amount of coarse sand or fine grit to the bottom of each planting hole to improve drainage. If you’re planting in containers, put plenty of gravel at the bottom. As a rule of thumb, and in the absence of any specific instructions that come with the bulbs themselves, plant your bulbs at a depth equivalent to three times their height. Space them from other bulbs by approximately the same distance, a touch closer if you’re putting them in containers, preferably in natural-looking groups rather than regimented rows. And yes, they need to be planted with the pointed end upwards. Firm down the soil gently and water them in, but don’t overdo it. Thereafter, water them lightly until they show signs of planning to flower, after which you can give them a slightly more generous soaking — if the British weather hasn’t already done so. If you want your bulbs to last for a year or two, giving them a dose of high - potassium fertilizer — liquid tomato feed is ideal — every week or two will keep them fighting fit. Most summer bulbs won’t survive the rigours of a Yorkshire winter and you’ll need to lift them when the leaves turn brown, remove dead foliage and dry them off thoroughly. Store them in paper bags somewhere cool, dry and rodent-free — juicy bulbs make a tasty treat for hungry mice overwintering in your shed.
What to Grow Gladioli With their sword-shaped leaves and lofty spikes of large, fragrant flowers, gladioli are ideal for adding structure and colour to plantings. Colours range from cream through to oranges, reds, pinks and purples. Gladiolus communis byzantinus has vibrant magenta flowers and grows to well nigh a metre tall. Slightly shorter, and with rich violet blooms, Gladiolus grandiflora 'Purple Flora' is an equally eye-catching addition to a border. If you’re looking for icy sophistication, I recommend the sublime Gladiolus colvillei ‘The Bride’, which has dreamy, elegant white flowers and grows to around 45cm.
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Lilies Thanks to their exotic shapes and striking colours, lilies add a spark of magic to any garden. Lilium Landini’ may require a bit of effort to source, but it’s a show - stopper. It grows to around 90cm and has smouldering, glossy, dark maroon flowers. Lilium 'Citronella' is another tall, jaw-droppingly beautiful lily, whose bright yellow flowers, flecked with red, are delightfully aromatic. To add a dash of colour to a patio, try more diminutive varieties, such as Lilium ‘Lemon Pixie’ or Lilium ‘Little Rainbow’ in containers. Plant half a dozen or more bulbs per pot and bring them on in a greenhouse or sheltered spot, moving them out to their intended location when they flower.
Crocosmia Formerly widely known as Montbretia, Crocosmia is a genus of plants with narrow, strap - like leaves and delicate, freesia - like sprays of flowers. Crocosmia ‘Lucifer’ has been awarded the accolade of ‘2010 Summer Bulb of the Year’ and, as befits its name, bears flowers of a searing, fiery red. It’s a good - looking, vigorous grower that will soon hit a metre in height. It is remarkably hardy, even at these latitudes, so you don’t need to lift the bulbs for winter, and it makes an excellent cut flower.
Eucomis Eucomis bicolor, also known as the ‘Pineapple Lily’ hails from South Africa, and hence does best in a well-drained spot in full sunlight. It has bushy rosettes of fleshy leaves and grows to 50cm tall. In late summer it produces tall, dramatic clusters of star-shaped lime-green flowers that look great and last well in cut - flower arrangements. Eucomis will do equally well in containers or planted directly in the ground, but in either case should be kept wellwatered in the heat of summer.
Galtonia Often called ‘Summer Hyacinth’ Galtonia candicans is another stately South African species. It grows well over a metre tall and bears gently drooping sprays of scented white bells. Plant the bulbs in groups in a sunny, sheltered spot or a medium-large container. You can also grow Galtonia from seed, but only if you have plenty of patience — it will take anything up to five years to flower! Photographs by kind permission of The International Flower Bulb Centre, www.flowerbulbs.co.uk.
EXCITING TIMES AT NINE Your hair is a very important part of your appearance. At Nine our team of talented professionals will create a look individual to you. We offer a range of services unique and innovative,from the latest colouring and cutting techniques, to chemical straightening and treatments. To celebrate the relaunch of our new salon,we are offering special prices with our new, recently qualified stylist Nakita.
Cut and blow dry Tints and Semi's Full head highlights Half head highlights Blow Dry Hair up style Gents hair cut & blow dry Treatments from Chemically Straightening
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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
Marie Coburn I N T E R I O R
C O N S U LTA N T
Stylish interiors for every budget. Affordable friendly advice on all aspects of restyling your home. Free initial consultation
2 Hill Farm, Tunstall Richmond, DL10 7RE M: 07762 339148 T: 01748 813397
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Come and visit our newly re-fitted shop and see our beautiful new range of stylish living accessories for your home • Childrens furniture and accessories • Hand finished wooden letters, personalised gifts and storageboxes • Traditional nightwear for mums, boys, girls and babies • Greengate and Susie Watson for handmade pottery and soft furnishings • Traditional wooden toys and the much sought after Charlie bears
Bespoke furniture and freestanding Kitchens made by Daleswood Joinery for Millie Moo 15 High Street, Leyburn DL8 5AQ t: 01969 624953 m: 07795 633459
www.millie-moo.co.uk
BEAR COT TAGE INTERIORS Period & Contemporary Country Design Bespoke design service ranging from a single cushion cover to a complete home design package
Curtains & blinds, Soft Furnishings, Furniture, Lamps, Mirrors. Suppliers of Mulberry, GP&J Baker, Linwood, William Morris, Villa Nova and Vanessa Arbuthnott Fabrics. New Showroom at Hawes Opening Easter 2010 For a free consultation contact 01969 650946 julie@bearcottageinteriors.co.uk
www.bearcottageinteriors.co.uk
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forward SPRING
The lengthening days mark a sudden explosion of activity in the natural world. Chris Baines has some tips on what to look out for. Photography by Laurie Campbell.
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ONE OF THE GREAT JOYS OF SPRING IS hearing the birdsong that has been so conspicuous by its absence all winter long. Rise at the crack of dawn — a feat which, fortunately, is not too taxing at this time of year — and close your eyes and listen. You will soon begin to pick out the distinctive individual songs that make up the dawn chorus. Now open your eyes and watch carefully. Pretty soon you should begin to spot the various songsters, each of them vying for its own particular nesting territory. A male bird sings to send out two linked messages. To potential mates the song is a measure of his size, strength, maturity and breeding potential. To competing males of the same species the song is a challenge to ‘keep out or else’. Each type of bird has a different song, so count the number of distinctive songs and you will have a measure of the number of species within earshot. Different species also choose very distinct locations for their nests. Wrens and robins rarely build more than a metre above the ground, and they rely on camouflage for their protection. Hedge sparrows tend to build at hedge height in dense vegetation, whilst a whole range of woodland birds - from tits to tawny owls - build in holes and take particularly well to nesting boxes. Early in spring you can track down the nest sites by watching the birds carrying in nesting material, and each species has its own special preferences. Magpies build a big domed nest with thorny twigs; wrens sculpt a cosy pocket out of moss, and long-tailed tits use mainly spiders’ webs and lichen. Song thrushes and blackbirds both weave thin twigs and grass stems together, but the song thrush incorporates an inner lining of mud that dries to form a hard protective cup. The house martin and the swallow use mud and very little 17
Despite the fact that there is so much springtime activity, it can be surprisingly diff icult to catch a glimpse of the new generation of wild creatures.
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else. With the arrival of warmer weather, wildlife that has spent the winter months in hiding or in hibernation suddenly starts to venture out. Some of our most colourful butterflies appear on warm, sunny days to search for a sip of nectar and a suitable mate. Look out for peacocks, small tortoiseshells and, if you are really lucky, the much rarer sulphur yellow brimstone. Sunny days also encourage queen bees to take to the wing in search of a suitable mouse hole in which to lay the first of their eggs and start new bee colonies. Since bumble bees are struggling so much, and as they play such a critical role as pollinators, we should all be doing what we can to make sure there are plenty of suitable nesting sites for these important creatures. Bees and butterflies need a good supply of food when they emerge from hibernation, and their early flights are timed to coincide with the first flush of spring flowers. In our gardens there should be quite a choice, with spring bulbs such as crocus and grape hyacinth being amongst the most productive. As for wildflowers, there are numerous species that bloom early in the year, before the leaves of taller trees and shrubs shade out the sun. Primroses, violets, wild strawberry, wood anemone, bugle and forget-menot are just a few of the best for providing butterflies and bees with early nectar and all of them are pretty enough to be welcomed into the garden. The common frog provides one of the highlights of my own wildlife calendar. One day my garden pond will seem quite lifeless. The next, the water will be boiling with mating frogs and a growing patch of their jelly-like eggs. Where do they all come from? Why so suddenly? And how does my local heron always seem to know that there will be a new source of convenience food available for a day or two? 19
Despite the fact that there is so much springtime activity, it can be surprisingly difficult to catch a glimpse of the new generation of wild creatures in your neighbourhood. If you are patient, you may spot the young fledglings in a nest or two, or watch them as they take their first fluttering flight from one twig to another, but the more spectacular wildlife tends to stay well-hidden. Your best chance of seeing fox cubs, young hedgehogs, or badgers will be at dusk, since these are all creatures that tend to sleep by day and travel by night. As the young start to grow, they become more inquisitive and often venture out into the open before nightfall. At this early stage in their lives they will still be learning how their territory fits together, and in particular they will be registering the best sources of food and water on their mental map. If you want them to become regular visitors, now is the time to try a little habit-forming, supplementary feeding. By the same token, if you don’t want yet another generation of grey squirrels to become fixated on destroying your bird feeder, early spring is a time to exercise particular vigilance.
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Now on display in our showroom in Bedale a unique range of Kitchens and Bathrooms designed with the present and future in mind! With 30 years experience we provide a fully project managed professional service.
For more information or to arrange a consultation please call us on
01677 424669 or 01845 565180 www.holmedesign.com Holme Design Ltd. Unit 1 The Craft Yard, The Station, Bedale DL8 1AW
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Looking for garden inspiration, quality plants & great value? Make Wilkinsons Plant Centre your first stop!
Visit Wilkinsons Plant Centre for the widest range of plants, we have everything from small plants to large specimen plants at competitive prices. Our knowledgeable staff are always here to help and offer you expert advice. :H DUH D ZRUNLQJ QXUVHU\ \RX ZRQÂśW ÂżQG better value & quality anywhere in the region! Find us on the A67 between Yarm & Teesside Airport Opening Times Mon - Sat 8.30am to 4.30pm All year round. Open Sundays 10.30am - 4.30pm March to October
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www.wilkinsonsplantcentre.co.uk 23
pots
FLOWER
Ian Henry gets a crash course in English Rococo porcelain from Tennants expert Adam Schoon
gave me a whistle-stop tour of this short-lived but fascinating era in British ceramic history. The mid-18th century was an exciting time for English ceramicists. For centuries the Chinese had kept the secret of manufacturing porcelain — highly desirable because of its strength, whiteness and translucence — a closely guarded secret. Now, at last, knowledge of how to make it was spreading across Europe. In 1743, French refugee Nicholas Sprimont set up a s it just me, or is the market for antique ceramics completely topsy-turvy? Why pay a small fortune for a lump of Clarice Cliff pottery churned out in the 1930s when for the same price you could buy something three times older and infinitely more interesting?
I
Take a look at some of the charming pieces of 18th century English Rococo porcelain coming under the hammer at the Tennants Spring Catalogue Sale in late March and maybe you’ll soon be asking yourself the same question. Adam Schoon, a senior valuer for Tennants and a regular contributor to the BBC’s Antiques Roadshow, 24
porcelain factory in Chelsea. Other entrepreneurs were quick to follow suit. The new technology arrived at much same time as a radical new style originating from the French court at Versailles, namely Rococo. In sympathy with the excesses of Louis XV’s regime, Rococo was playful, exuberant and light-hearted. Inspired by flowers, foliage and shells, it took an unabashed delight in frills, flourishes and asymmetry. Adam showed me a pair of chamber candlesticks that perfectly capture the appeal of English Rococo
ceramics. Made in Chelsea between 1758 and 1760, everything about them harks back to the natural world. The drip-tray of each candlestick is in the shape of a leaf, whose stalk curves round to form the handle. The candle-socket, painted in shades of green, is reminiscent of a flower bud. Scattered around it, at rakish angles, are a very realistic moth, two smaller insects and a brace of cherries. Thanks to the revival of the Rococo style in the 19th century, these candlesticks look like something you 25
might expect to see in an English country cottage. When they were made, though, they were intended for a very different setting. Porcelain was seriously expensive and Rococo was the last word in chic — these candlesticks would have lighted lords and ladies to bed, not their tenants. One of them is slightly damaged (it is unusual to find a surviving pair) hence the auction estimate of £1,000 to £1,500. Equally delightful — but with a considerably lower price ticket — is a double-lipped Longton Hall sauceboat, lovingly modelled as a cluster of cabbage leaves. The attention to detail and botanical accuracy are impressive. Each large leaf is delicately veined in pink, and precisely sculpted clusters of realistic leaf buds add to the garden-fresh feel. To modern eyes, one element is slightly at odds with the overall look of the piece: the group of flowers painted on the inside of the bowl. But as Adam explained, Rococo is nothing if not excessive.
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What’s more, these painted elements were usually cleverly positioned to hide underlying flaws. Sure enough, peering through the magnifying glass we can see that the flowers and insects disguise a variety of little cracks and blemishes. Longton Hall was a Staffordshire factory that started in 1749 and lasted a mere eleven years. The bowl would originally have come with matching ladles and a stand. A century or so ago it was broken and repaired, hence the estimate of £300 to £400; in perfect condition it would fetch four or five times more. Even in a less-than-perfect state, though, it is an enchanting object. The same combination of moulded, naturalistic decoration and tactfully distributed bouquets shows up on a Chelsea dessert dish from around 1759. Its irregularly folded rim, lined in dark maroon, is typical of the period. The main motif consists of vine leaves and grapes in shallow relief. The vibrant, sunlit greens of the leaves and their sinuously curling stems convey, again, a real impression of growth and 27
vitality. English ceramics of this period were inspired by Continental pieces, but the emphasis on realism is distinctively English; German equivalents look far more stiff and stylised by comparison. The dish is selling together with a Derby dessert stand from around 1760, and the lot has an enticing estimate of £200 to £300. The dessert stand features painted black cherries, and its rim is moulded in imitation of basket weave. Using porcelain to copy other materials was another common practice of the time, and features —
slightly more subtly — in another item in the Tennants sale, a Derby sauce boat, also from around 1760. Fine and delicately scalloped, this has been shaped in imitation of the silverware of the period. The estimate is £100 to £250, half that of a similar-sized but arguably less attractive Worcester sauce boat of the same date. The difference is due to the relative rarity of Worcester polychrome porcelain. Worcester concentrated mainly on blue-and-white porcelain rather than multicoloured porcelain which, because it required more firings, was a considerably more expensive product. There are several other 18th century Rococo porcelain gems in the sale including a fine Worcester dessert basket, estimate, £400 to £600, plastered with slightly garish orange and pink flowers. The basket’s cut sides are strikingly severe and geometrical in contrast to some of the other pieces — a reminder, perhaps, that the frivolity of the Rococo was soon to be replaced by the severe, no-nonsense stylings of Neoclassicism. And indeed, for better or worse, barely twenty years after it first appeared, English Rococo porcelain vanished. Not until two or three generations later would frivolous floral crockery grace English dining tables once again.
Full details of forthcoming sales at Tennants, including the Spring Catalogue Sale, can be found at www.tennants.co.uk. Tennants can also be contacted on 01969 623780. 28
£20 Cut&Finish AVAILABLE FOR A LIMITED PERIOD WITH SELECTED STYLISTS ON SELECTED DAYS SEE IN SALON FOR DETAILS
10 THIRSK ROAD NORTHALLERTON T 01609 771 477 ACTIVE LIFE HEALTH CLUB SCOTCH CORNER T 01748 850 101 Terms and conditions: Mention offer at time of booking and bring with you to redeem at the Saks salons above, available until 22nd April 2010. Cannot be used with any other offer on homecare or exchanged for cash. One offer per client. No photocopies.
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DalesLife A TASTE OF YORKSHIRE
Telephone: 01609 749117 Mobile: 07970 739119 email: sue@daleslife.demon.co.uk www.daleslife.com
From Leeds to London for £10,800 A complete furniture, restoration and upholstery service in North Yorkshire.
In addition to our service we are providing tuition at The Coverdale Workshop for 1, 2 and 3 days courses, in all aspects of restoration, upholstery and wood carving.
For more information please contact David on 01969 640255
At Bonhams we place items where they’ll 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 will be out and about around the County this month and where appropriate can offer free verbal auction valuations, in the privacy of your own home, on Jewellery, Silver, Ceramics, Pictures, Works of Art, Clocks and Furniture. For further information on selling goods at auction 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: Ferdinand Preiss ‘Tambourine Dancer’, a cold-painted bronze and carved ivory figure circa 1925. Consigned through our Leeds Office and sold in a recent London Design Sale for £10,800. www.bonhams.com
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Living IN THE PAST
Middlethorpe Hall Hotel in York, a stately home-fromhome, offers guests a unique insight into the past. Ian Henry reports.
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ust a stone’s throw from York city centre, and in a prime location overlooking York racecourse, Middlethorpe Hall is a country house hotel with a difference. Meticulously restored to exacting standards of historical accuracy, and lavishly furnished with period antiques and fine paintings, it is one of three ‘Historic House Hotels’ that now belong to the National Trust.
J
Hotel guests (who will include the lucky winner of our exclusive competition) have the opportunity to enjoy a unique combination of 18th century opulence, fine dining and a very 21st century pampering in the spa. And all profits from the enterprise go to benefit the National Trust and its projects — an ideal arrangement for all concerned! Built in 1699 for Thomas Barlow, a Sheffield master cutler, Middlethorpe Hall has a jaw-dropping frontage that looks like a film set for a historical drama — an elegant mix of warm red brick, finely dressed limestone and tall sash windows. Inside, every effort has been made to recreate the atmosphere and warmth of a private residence from
a bygone era. In short, it’s about as far from being a faceless corporate hotel as you can imagine. There are 29 guest bedrooms in total. Ten suites are situated in the main house, and the remainder occupy a peaceful 18th century courtyard immediately adjacent. Each of the rooms is differently furnished and decorated, with its own individual atmosphere. The rooms manage to incorporate all the facilities you would expect from a modern hotel, but without compromising on period charm. Middlethorpe Hall stands in 20 acres of awardwinning gardens, a series of diverse spaces that include sweeping, immaculately tended lawns, mature specimen trees, fine herbaceous borders, a walled garden, a stunning galleried dovecote (a popular location for wedding party photographs) and an informal area of parkland with a small lake. The gardens are designed to be full of colour throughout the year. Soon, of course, it will be the generous swathes of daffodils that command attention. 33
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As you would expect, guests dine in style. The oakpanelled dining rooms — open to non-residents — look out across the gardens. The imaginative, modern British food has won Middlethorpe Hall two AA Rosettes and enthusiastic comments in numerous guidebooks. Head chef Nicholas Evans’ creative skills are reflected in a wide-ranging menu that includes starters such as Roast Pumpkin Risotto with Cèpes, Madeira Jelly and Chive Mascarpone, and tempting mains like Pan-fried Fillet of SeaBream with Crab Croquettes. When it comes to desserts, Nicholas’ Caramel Mousse is a firm favourite with diners, as is — in season — the Wakefield rhubarb. And then, of course, there’s the Spa. At first glance you would hardly know it was there, because it lies hidden behind the Grade II listed facade of a pair of Edwardian cottages. Once you’re through the door, though, you find that it opens up into a luxurious health and fitness complex: a blue-tiled pool, a steam room, sauna, gymnasium and the relaxing and invigorating waters of a whirlpool spa bath. Experienced therapists are on hand to provide
beauty treatments that include Decléor and ESPA facials and body treatments, ESPA hot stone therapy, Caci-Quantum non-surgical wrinkle reduction, reflexology, Indian head massage, manicures, pedicures and bronzing treatments. A variety of different Spa membership packages are available. The house’s original 18th century inhabitants might not, perhaps, recognise some of the more up-todate therapies available in the Spa — or the flat screen TVs in the guest rooms — but they would almost certainly appreciate the continuing commitment to elegant and luxurious living. Rescued by enthusiasts from the decay that has threatened to destroy so many of our finest buildings, Middlethorpe Hall is once again alive and bustling — and offering all of us a refreshing glimpse into the past.
For further information about Middlethorpe Hall visit www.middlethorpe.com or call 01904 641241
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DalesLife
Reader Competition One lucky Dales Life reader and their companion will win the chance to experience the unique atmosphere and outstanding facilities at Middlethorpe Hall for free in our easy-to-enter competition. Prize includes a two-night stay for two in a deluxe double room in the main house, a three-course dinner on one night, early morning tea, full Yorkshire breakfast and two 55-minute ESPA treatments. Just answer these three simple questions about Middlethorpe Hall:
1. In what year was Middlethorpe Hall built? 2. How many guest bedrooms are there at Middlethorpe Hall? 3. How many AA Rosettes have Middlethorpe Hall’s dining rooms been awarded? Send your answers, with your name and address, to: Middlethorpe Hall Competition, Dales Life, Ingledew 2A, Crabtree Hall Business Centre, Little Holtby, Northallerton, DL7 9LN. Closing date 20th April. Entry is free. Only postal entries will be accepted. Prize valid Sunday to Thursday until the end of June 2010, and not during York Races. Prize is not transferable, and no cash alternative is available. The competition is open to all UK residents aged 18 or over, except for employees and suppliers of Dales Life and their families. One entry per household only. Responsibility cannot be accepted for lost, damaged or mislaid entries. Proof of postage is not proof of receipt. The Editor’s decision is final and no correspondence can be entered into. The winner’s name will be published in the next issue of Dales Life. Entry implies acceptance of these terms and conditions.
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naturally… indulgent Indulge yourself in your own luxurious lodge. Westholme Estate is a premier development of contemporary leisure lodges set deep in the heart of the Yorkshire Dales
naturally… planned Designed to complement the existing natural environment, each sustainably built lodge nestles between mature trees with outstanding views of Bishopdale
naturally… your choice Whether you are looking for a stunning weekend retreat or an incredible investment opportunity, Westholme Estate has the answer. A range of lodge layouts & interiors to suit your needs are available.
SALES 01969 663268
HOLIDAYS 0844 8584800
www.westholme-estate.co.uk Westholme Estate, Aysgarth, North Yorkshire DL8 3SP
Mothe rs Day Sunday 14th M arch 3 Cour se Lun c £19.95 h Served 12:00 -17:00 Our sumptuous menu menu consisting of fresh, Y Yorkshire or kshire seasonal produce provides a mouth-watering mouth-watering choice of pub classics and provides GSQTPIQIRXIH F] E [MHI GLSMGI SJ ½RI [MRIW F FMWXVS WX]PI JSSH MWXVS WXX]PI JSSH GSQTPIQIRXIH F] E [MHI GLSMGI SJ ½RI [MRIW man vailable by by the glass and local cask ales. manyy aavailable 'EPP Q] &PYJJ ;MRI )ZIRMRK 8LYVWHE] XL 1EVGL 'EPP Q] &PYJJ ;MRI )ZIRMRK 8LYVWHE] XL 1EVGL ;IHHMRK *EMV 'SQMRK 7SSR ;IHHMRK *EMV 'SQMRK 7SSR :MWMX SYV RI[ [IFWMXI JSV PEXIWX RI[W IZIRXW ERH GYVVIRX QIRY :MWMX SYV RI[ [IFWMXI JSV PEXIWX RI[W IZIRXW ERH GYVVIRX QIRY Call ffor or details or to mak reser vation. makee a reservation. 4VMZEXI (MRMRK 4VMZEXI (MRMRK
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THe WHiTe Bear HoTel MasHaM, NorTH YorksHire
The White Bear Hotel is a five star inn situated in the pretty, market town of Masham in the foothills of the Yorkshire Dales. We have everything to make your visit to us perfect. You may wish to stay overnight or for a few days, dine with us, hold your meeting in purpose-built surroundings, celebrate an important day in your life, or just have a drink with some of the locals in the bar.
01765 689 319
thewhitebearhotel.co.uk 38
Introducing the new brasserie menu at the Old Deanery We now serve a great brasserie menu from locally sourced produce of the highest quality. Try our selection of snacks, grills, mains and puds, in the relaxed surroundings of the garden room. From our famous roast beef in ciabatta, to the show-stopping sticky toffee pudding, there is something for everyone.
The Old Deanery opened as a restaurant in 1949 and is still attracting diners 60 years on. And now you can stay too. All our rooms are unique with a contemporary feel in a wonderful historic setting, right next to the Cathedral in Ripon. Served: Monday to Saturday 12-2pm and Monday to Thursday 7-9pm
bRASSeRIe@ THE DEANERY O L D
The Old Deanery, Minster Road, Ripon, North Yorkshire, HG4 1QS tel: 01765 600003 www.theolddeanery.co.uk
The Bridge Inn Eating & Drinking House
Mothers Day Lunch £17 - 2 Courses
Sample Menu
£16.50
Cheddar Cheese & Spinach Souffle
2 Courses
Ladies Lunch £13.50 - 3 Courses 2nd Friday of the month
3 Courses
Bring your own wine £16.50 - 3 courses Monday to Thursday night
THE BRIDGE INN
Whorlton Village, Barnard Castle, County Durham DL12 8XD
RESERVATIONS: 01833 627341
£12.50
www.thebridgeinnrestaurant.co.uk
Tuesday to Friday 12-2pm Monday to Thursday 6:30-close Friday & Saturday 6:30-7:15pm
Venison Roly Poly Stickly Toffee Pudding
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Whatever your
message...
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...we’ll get it
across In today’s economic climate, making the right media choice is crucial. DalesLife is committed to quality and we’re delivered to thousands of households in North Yorkshire by our own distribution company. DalesLife means business.
is now available in selected shops and supermarkets outside our normal free delivery area for the price of £1.95 We’re ahead of the game. Isn’t it time you joined us? For further information please contact Sue Gillman on 01609 749117 or 07970 739119. www.daleslife.com Dales Life, Ingledew 2a Crabtree Hall Business Centre Little Holtby, Northallerton DL7 9LN 41
On the
Grapevine Christine Austin tracks down some great value wine in the Dales. hey tell us the recession is over, but household bills still seem as big as ever, and it remains a top priority to save money wherever possible. When wine is an essential part of the weekly budget, the most tempting option is to buy those half-price bargains at the end of the supermarket aisle. But beware. Some of those bargains are just too good to be true.
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Many ‘half-price’ offers are nothing of the sort — the wines have been priced up so as to be brought back down again. What’s more, let me tell you exactly how much the wine in a cheap supermarket bottle is worth. From a £3.99 bottle, £2.20 goes direct to the government in duty and VAT. Then there is the retailer’s margin, around £1.15, plus another 25p for the bottle, cork and shipping, leaving just 40p to cover the cost of growing the grapes and making the wine. In other words, less than the price of a bottle of water. But if you spend £5 or £6, or even up to £8, on a bottle of wine, all those fixed costs — duty, bottles and shipping — stay the same, leaving much more money to go into the quality of the wine. That is what I call good value drinking: when you actually get decent flavours for your money. 42
So how do you know if you are really getting value for money? The best way is to head to your local independent wine shop, where prices don’t go up and down according to the whims of a supermarket marketing manager. The independent shop owner selects a range of wine on the basis of quality, and prices it accordingly. In general you get what you pay for. So what should you be looking for? Here are some of my favourites from our local shops. Nidderdale Fine Wines (01423 711703) is a small shop in Pateley Bridge, but it has a national reputation for its wines, and in particular its hand-picked selection of Australian wines. These are not the big brands you find in supermarkets, but bottles from small individual producers who make great-tasting wines. Start with the pair of wines from Grant
Burge, in particular the GB51 Cabernet Sauvignon Shiraz blend (ÂŁ5.99). Deep purple in colour, with rich berry fruits and a light touch of spice to finish, this is a warming red that would be just perfect with a slow-cooked beef casserole. Its partner, GB23
The best way is to head to your local independent wine shop, where prices don’t go up and down according to the whims of a supermarket. Chardonnay Viognier 2008, has enough apricot and peach notes and light, crisp acidity to accompany a roast chicken salad or grilled fish.
Stepping up in quality, Earthworks Shiraz 2008 comes from the historic Langmeil winery in the Barossa Valley. Deep and complex in flavour, it sidesteps the usual hefty tones of the Barossa and instead offers balanced notes of blackberries, dark cherries and light toasty oak. This is a wine to drink from winter into spring, with roast duck, grilled lamb or lightly spiced chicken. Campbells of Leyburn (01969 622169) has a wide choice of wines on its shelves, and they are all available on its excellent website too. I particularly like the wines from Michel Torino, which come from the high-altitude vineyards of Salta in Argentina. Here the intensity of the sunlight, coupled with cool temperatures, creates deep-flavoured wines with rich, silky tannins. Start with Coleccion Merlot 2007 for velvety, soft 43
fruit (£6.29), then trade up to Don David Syrah Reserva 2006 (£7.89), a wine which has won several awards and has lush, berry fruit. For a real taste of Argentina, Cuma Organic Malbec 2008, also from Michel Torino, provides dense damson and blackberry fruit, with streaks of liquorice across the palate. This is a wine to match with red meat such as beef, venison or a rich game casserole. Among the whites at Campbells, look out for Echeverria Sauvignon Blanc 2008 from Chile (£5.99) for its bright citrus and tropical fruit with a crisp, lively finish. In Masham, Corks and Cases (01765 688810) is a shop full of exciting finds discovered by proprietors Angela and Phil Newton during their travels around the wine regions of the world. They are always happy to suggest wines to go with particular foods, and will even provide a selection of wines for you to host your own blind tasting. For individual, stylish flavours head to the light raspberry and spiced cherry fruit of Terre Allegre Sangiovese 2008 (£5.99) from Italy. This is an easy-to-drink red wine that works well as an aperitif but can accompany anything from grilled sardines to roast pheasant. You might want to trade up to the deeper, more complex fruit of Tuscany’s Chianti Superiore 2005 (£7.99) from Villa di Campobello, made from a traditional blend of Sangiovese and Caniolo, with just a splash of Cabernet Sauvignon to provide
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savoury, mushroom notes amongst the fruit. Also in Masham, Jamie Goodhart at Bon Coeur Fine Wines (01765 688200) has expanded his range, and now stocks a great choice of everyday wines as well as an exceptional variety of clarets and burgundies. Tasted just last month, the pair of St Jean wines - a red from the south of France and the white from Gascony (£5.49 each) - offer bright, lively flavours several notches above the quality level of most supermarket offerings from the same regions. From Navarra in Spain, the delicious flavours of Ochoa’s Garnacha and Tempranillo 2007 blend (£6.99) provide pure raspberry and redcurrant fruit in a light, supple structure. This is the perfect wine to drink with lamb.
In the glorious emporium of food and wine that is Lewis & Cooper in Northallerton (01609 772880), a special offer of Pike’s Red Mullet 2007 (£5.99), from the Clare Valley in Australia, provides blueberry and plummy fruit backed by a touch of mint and spice. This Shiraz-Tempranillo blend with a splash of Mourvèdre and Grenache is just perfect with herb-crusted lamb or grilled beef fillet. And to accompany smoked foods, Asian spiced chicken or just to enjoy on its own, the bright, citrus-backed, spice and Turkish Delight flavours of Torres Santa Digna Gewürztraminer 2008 (£6.99) from Chile makes a refreshing, palate-cleansing change.
Happy Easter! Come and join us and experience the difference this Easter at Campbells of Leyburn. We have an outstanding selection of great food ranging from locally sourced fresh fruit & vegetables to the finest rare breeds and locally produced meats from our in-store butchery. We also have an in-house ‘deli’ providing customers with a selection of mouth watering goodies such as local and international cheeses, in-store baked pies and hams.
Our wine and spirits department also has one of the best selections in the region
why not take a look! PS if you haven’t been for a while it really is worth a visit to our Leyburn store. Visit our wine shop online at www.campbellsofleyburn.co.uk
n! Competitio to win a Easter Egg u the chance
is offering yo £50 - full of goodies Campbells th hamper wor r free Easte . ily m fa r u yo and for you and ue Easter Egg 010. ur own uniq st 2 yo 1 l n ri ig p es A d y an ter th Simpl Easter r store no la bring it to ou esign will be selected on d g The winnin l 5th) at 3:00pm. pri d children. Monday (A th adults an bo to en op ition is The compet
www.campbellsofleyburn.co.uk
Campbells of Le yburn 4 Commercial Square, Leybur n North Yorkshire DL8 5BP Tel: 01969 62 2169 Email: enq@campbel lsofleyburn.co .uk
Campbells providing exceptional products - naturally 45
This much acclaimed Hotel is set in the heart of Ripley Castle Estate and is one of The Great Inns of Britain.
Why not meet in the Bistro which offers affordable meals with a fantastic selection of real ales and fine wines for a relaxed lunch or dinner. Now serving food from 12noon - 9.00pm on Sundays.
For more intimate dining why not try our elegant Restaurant – the perfect place to enjoy award winning cuisine.
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Ripley Castle Estate, Harrogate, HG3 3AY Tel: 01423 771888 e.mail: reservations@boarsheadripley.co.uk www.boarsheadripley.co.uk
Discerning The
DINER
Claudia Blake visits The Bridge at Whorlton o be successful in these troubled times, rural businesses need to be flexible, and The Bridge at Whorlton, five miles east of Barnard Castle, has very sensibly cast its net wide. It offers an impressive variety of eating options, from the inexpensive ‘Bridge Bites’ (a selection of made-to-order ‘British tapas’) in the bar to full-on à la carte dining in the adjoining restaurant. You can even buy eggs, milk and postage stamps while you’re there if you are so minded.
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Reflecting, maybe, this something-for-everyone ethos, the bar and the restaurant have strikingly different atmospheres. The bar is just what you would expect from a country pub, with a blazing open fire, beer mats stuck to the rafters and a carpet so busy that it would put a hive of bees to shame. Just a few steps away, the restaurant offers another experience entirely: light, calm and spacious, with arty local photographs and masses of candles. These two separate worlds collide somewhat 47
incongruously in the washrooms, which are in effect, traditional drafty pub toilets jollied up with rolled towels and luxury Molton Brown hand-care products. We got a warm welcome, and quickly applied ourselves to studying the menus. To find out what The Bridge can do at full stretch we decided to order à la carte rather than from the set menu (which offers two courses for £12.50, or three for £16.50). From the concise but wide-ranging wine list we ordered a pleasant enough New Zealand Pinot Noir for £21.95.
Piers’ sticky toffee pudding was also cause for celebration, with that light, open-but-firm texture that makes old-timers hark back to the classic era of British steamed puds. To kick off the eating, I opted for the Cheddar cheese and spinach soufflé, which a friend of a friend had apparently praised to the skies. And rightly so, as it turned out. Its crisp, golden crust pretty much slapped you in the face with toastedcheesy flavours, and made an excellent contrast to the inside which — packed with plenty of spinach — was dreamily soft. Factor into the equation a small sea of warm cream and it all added up to one very satisfied diner. Chef has neatly chalked up the recipe in the bar, perhaps defying us to match his achievements at home. Fat chance of that. With such stiff competition, it’s hardly surprising that Piers’ pheasant terrine seemed a touch more middle-of-the-road. Not that there was anything wrong with it, mind you. It came with a neat pile of cressy salad leaves and a stimulating sharp-sweet oniony chutney that gave the terrine itself a piquant lift and contributed a nice dash of red to the plate. All jolly worthy, but not nearly as memorable as the soufflé. With my main course, Chef was once again pulling out all the stops. It takes a lot of skill and experience to pan-fry duck breasts just right, and these had that melting, gamey sumptuousness that makes you want to keep on eating for ever. The experience was helped along by a rich, but not dominating, jus and a trove of sympathetically 48
cooked fine beans. So often duck breast is disappointing — too chewy, or too dry — but this really hit the spot. Piers, meanwhile, was tucking into roast rump of lamb. Like the duck, the lamb was judiciously cooked, but the unexpected highlight of the plate was a rectilinear slab of what I interpreted as some kind of potato and carrot Dauphinois. Can’t say I’ve tried anything quite like it before, but I would be mighty happy to try it again — all on its own if need be. For dessert I couldn’t help ordering crème brulée — which at The Bridge is entitled ‘Cambridge Burnt Cream’, but which is crème brulée notwithstanding. Since this dish is one of my favourite sweets, I’m well-placed to judge its merits, and this one simply couldn’t be faulted. Wafer-thin burnt sugar coating: check. Smooth, unctuous custard: check. Flecks of vanilla: check. Bravo, Chef! Piers’ sticky toffee pudding was also cause for celebration, with that light, open-but-firm texture that makes old-timers hark back to the classic era of British steamed puds. Sticky toffee pudding can sometimes be too sugary for my taste, but this one was admirably restrained — an indulgent treat that wouldn't necessarily leave you feeling too guiltily about New Year’s resolutions. Over two expressos (not quite as piping hot as I would have hoped) we meditated about the bill. It came to £84, of which around £55 — that’s just over £27 each — was accounted for by the food. Service had been friendly, unhurried and informal, and the atmosphere in the restaurant was comfortable and relaxing. Chef evidently knows his onions, and an awful lot more besides, and the cooking was of a consistently high standard, simply and stylishly presented. Having said all this, you won’t be surprised to hear that I believe The Bridge to be definitely ‘A Good Thing’ ; a place that anyone who is looking for something a fair few cuts above the average should seriously consider trying out for themselves.
For further information about The Bridge at Whorlton call 01833 627341 or visit www.thebridgeinnrestaurant.co.uk.
Rudding Park | Harrogate | HG3 1JH www.ruddingpark.co.uk
MOTHERS DAY AT
SLWINTON PARK UXURY CASTLE HOTEL
Local seasonal produce cooked and presented by a passionate team of award winning chefs
Indulgence Afternoon Tea and Treatment Package, Spa Lunch and Cookery Courses
Seasonal offers available at www.ruddingpark.co.uk/offers T : 01765 680900 WWW.SWINTONPARK.COM MASHAM, RIPON,
hg4 4jh
Clocktower Rudding Park | Harrogate | HG3 1JH
A C Wedding Cars The ultimate golfing venue - 18 hole parkland course - 6 hole short course - Resident PGA Professionals - 18 bay floodlit driving range
For that special champagne transport on your wedding day, with attention to every detail from our uniformed chauffeurs Tel: 01609 748315 / 01609 773142 email: info@ac-weddingcars.co.uk www.ac-weddingcars.co.uk
Rudding Park | Harrogate | HG3 1JH www.ruddingpark.co.uk 49
Dine for £19.50 for 3 courses Wednesday - Friday Vennell’s Restaurant 7 Silver Street, Masham North Yorkshire, HG4 4DX
Tel: 01765 689000 www.vennellsrestaurant.co.uk info@vennellsrestaurant.co.uk
Mothering Sunday 14th March
Thornton Watlass Between Bedale and Masham www.buckwatlass.co.uk
01677 422461
ALTERNATE SUNDAY LUNCHTIME JAZZ SESSIONS
LARGE FUNCTION ROOM IDEAL FOR PARTIES
EXCELLENT FOOD, FRIENDLY SERVICE, A CHOICE OF FIVE REAL ALES
See our web site for directions, dining, accommodation and events 50
A traditional ambience, excellent food and an extensive wine list, make The Queen's Head a perfect place to relax and unwind. Saturday Brunch from 13th March Join us for a leisurely Brunch on Saturdays from 10.30am Early bird dinner menu from 6.00 to 7.30pm (excludes Saturday) 2 courses ÂŁ12.00, 3 courses ÂŁ16.00
For the very best in fresh local food, breathtaking views and great service.
The Queens Head Finghall North Yorkshire 01677 450259 enquiries@queensfinghall.co.uk www.queensfinghall.co.uk
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Bolton Castle ● ● ● ● ●
Wedding ceremonies & receptions Private parties, dinners & lunches Educational days for schools Gardens, vineyard and maze Free admission to Tea Room, Deli and Gift Shop
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 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.
Bolton Castle Nr Leyburn, North Yorkshire DL8 4ET t: 01969 623981 e: info@boltoncastle.co.uk w: www.boltoncastle.co.uk
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Please call or see our website for winter opening times.
A range of exciting new opportunities are available for volunteers
PARKLAND FOOD FESTIVALS
Bank Holiday Monday 31st May & Sunday 12th September Culinary Trails and Tours, Alfresco Kitchens, Cookery Demonstrations, Real Ale Bar, Gourmet Food Sales & Children’s Activities Entry: £10 per person (including tasting meal) SWINTON PARK • MASHAM • RIPON • NORTH YORKSHIRE • HG4 4JH www.swintonpark.com Tel: 01765 680900
Dales Festival of Food and Drink The North’s premier food and drink event and a great family day out. 80 local food stalls; cookery demonstrations; “Farming for Food” with farm livestock; 6 hours of live brass band and trad jazz music each day; fairground attractions and varied catering. INCORPORATING THE YORKSHIRE DALES REAL ALE FESTIVAL. 10.00am to 5.00pm each day. Adults £7, 3 day ticket £10, accompanied under 16s free, parking free.
Tel 01748 828747
1st,2nd,3rd MAY
www.DalesFestivalofFood.org 53
Contemporary dining in the Yorkshire Dales
Stone House Hotel
The Country House Hotel overlooking magnificent Wensleydale Open daily for: Freshly Brewed Morning Coffee Light Lunches Home Baked Afternoon Teas Delicious Table D’Hote Dinner Menu Ginger Tree – Health & Beauty
Tel : (01969) 667571 www.stonehousehotel.co.uk
Hendersons is the perfect place to relax and enjoy some of the finest food in North Yorkshire.
DalesLife A TASTE OF YORKSHIRE
The stunning bar and restaurant is set deep in the rolling countryside of the Yorkshire Dales. Using only the finest locally sourced ingredients, Hendersons serves the very best in modern British cuisine from our lunch, a la carte, table d’hôte & Sunday lunch menus. We can offer private dining for parties & corporate events with tailor made menus to make the occasion extra special. For bookings and enquiries please telephone (01969) 663268 Hendersons Bar and Restaurant, Westholme Estate, Aysgarth, North Yorkshire DL8 3SP
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Telephone: 01609 749117 Mobile: 07970 739119 email: sue@daleslife.demon.co.uk www.daleslife.com
The Boar’s Head MENU FOR
Spring evin Kindland is the new head chef at the The Boar’s Head Hotel in Ripley. Since January this year he has been overseeing a brigade of six chefs in the kitchens of the luxury hotel’s award-winning two-AA-Rosette restaurant and bistro.
K
Working in a contemporary, European style, Kevin likes to combine finely blended flavours with traditional cooking methods, sourcing seasonal produce from local suppliers and making full use of fresh fruit, vegetables and herbs from Ripley Castle’s extensive kitchen gardens. These three stylish and sophisticated recipes, chosen specially for Dales Life, are typical of Kevin’s bright, modern style, his attention to detail and his passion for immaculate presentation.
Citrus-Cured Salmon, Local Beetroot, Horseradish Cream and Wild Herb Leaf Salad Fillet Steak with Wild Mushrooms, Root Vegetable Purée, Fondant Potatoes and Thyme Jus Textures of Blood Orange Served with Jelly, Curd Sponge, Sorbet and Blood Orange Crisps
For further information about The Boar’s Head Hotel at Ripley visit www.ripleycastle.co.uk or call 01423 771888. 55
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Citrus-Cured Salmon, Local Beetroot, Horseradish Cream and Wild Herb Leaf Salad To cure the salmon Âź side of very fresh salmon 100g Maldon sea salt 100g Demerara sugar zest of 1 orange, 1 lime and 1 lemon Put the salt, sugar and zest into a food processor and whiz until everything is well-combined. Spread one third of the salt mix onto a large tray in the shape of the salmon fillet. Lay the salmon skin-side down on the salt mix and pack the remainder of the mix on top. Cover with cling film, put another tray on top, and weigh it down. Leave in the fridge overnight. Under cold running water, wash the salt mix off the salmon, then dry with kitchen paper. Cover until needed.
For the horseradish cream 200ml whipping cream 50g horseradish salt and pepper Whisk cream into soft peaks. Add the horseradish and seasoning. Continue to whisk until thick.
To cook the beetroot 1 large uncooked beetroot rock or coarse sea salt leaves from a handful of thyme sprigs olive oil Preheat the oven to 190℃/Gas 5. Wash, dry and trim the beetroot. Spread a thin layer of salt on a large piece of foil. Place the beetroot on top and scatter the thyme leaves over it. Bring up the edges of the foil to seal the beetroot. Bake for 45 minutes or until the beetroot is tender and can easily be pierced with a knife. Leave to cool, slice and cover with olive oil.
To serve 100g mixed leaves 500ml beetroot juice 200g brown sugar Make a beetroot glaze by reducing the beetroot juice and the sugar until thick. Arrange the salmon, beetroot, horseradish cream, salad leaves and beetroot glaze as per the photograph. 57
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Fillet Steak with Wild Mushrooms, Root Vegetable Purée, Fondant Potatoes & Thyme Jus To make the fondant potato 4 medium potatoes • 100g unsalted butter, diced 50ml water • salt and pepper Peel and square-off each potato. Using a 5cm plain round cutter, cut into fondant shapes. Using a potato peeler, round off the sharp edges of each fondant. Select a 15cm diameter saucepan in which the fondants can sit comfortably. Line the bottom of the pan with the diced butter. Place the fondant potatoes on the butter and season. Pour on the water and cook over a slow heat for about 15 minutes on either side until the potatoes are golden brown.
To make the root vegetable purée 2 carrots • 3 parsnips • 1 small swede • 3 garlic cloves knob of butter • sea salt • whipping cream Cut the the carrot, parsnips and swede into small pieces and put them in a pan. Add the garlic, butter and a little salt, and barely cover with cream. Bring to the boil and simmer until tender. Liquidize in a food processor until smooth. Adjust the seasoning if necessary.
To cook the steaks 4 x 150g fillet steaks • 4 tbsp olive oil 50g butter • salt and pepper Season the steaks on both sides. Heat the oil and butter in a frying pan until foaming. Fry the steaks over a fairly high heat for about 3 minutes or until the undersides are browned. Turn the steaks and fry for a further 3-4 minutes. This will give you medium steaks; cook for 1-2 minutes longer if you prefer them well done. Remove the steaks from the pan and keep warm.
To serve thyme jus (beef bones, onions, carrot, leek, thyme and red wine cooked down to a sauce)
120g wild mushrooms • 10g chives 4 tbsp olive oil • 50g butter Heat a large frying pan and add the oil and butter. Sauté the wild mushrooms and add the chives. To plate, place the fondant potato in the centre, with three swipes of the purée around the plate. Place the fillet on the fondant potato. Top with the sautéed wild mushrooms and finish with the thyme jus. 59
Textures of Blood Orange Served with Jelly, Curd Sponge, Sorbet and Blood Orange Crisps To make the curd for the sponge
For the jelly
zest of 6 blood oranges • 10 tbsp blood orange juice • 8 tbsp lemon juice • 200g caster sugar 2 large eggs • 6 large egg yolks 160g unsalted butter
3 leaves gelatine • 450ml blood orange juice 75ml sugar syrup (boil together equal portions of sugar and water until it thickens to form a syrup) 1 tbsp Campari
Place the orange zest in a bowl with the orange and lemon juice. Beat in the sugar, egg and egg yolks. Place in a heavy-bottomed pan over a moderate heat, adding butter gradually and stirring constantly until thick. Do not allow the mixture to boil or the eggs will scramble.
Place the gelatine in a bowl of cold water and soak until the gelatine has turned spongy. In a bowl, combine the orange juice and sugar syrup, then add the Campari. Pour a little of the mixture into a small saucepan and heat gently.
Pour into a ceramic bowl and cover with cling film. Pierce a few times so that steam can escape. Cool and refrigerate until cold
Once hot, stir in the gelatine until it has dissolved, then remove from the heat. Stir the gelatine mixture into the remaining juice in the bowl and pass through a sieve. Divide between moulds.
To make the curd sponge 50g butter • 50g sugar • 1 egg 100g self-raising flour • ½ tsp baking powder Heat the oven to 180℃/gas 4. Lightly grease 4 mini pudding basins. Thin the curd with 1 tbsp water and divide between the basins. Put the basins in a roasting tin. Boil a kettle. Cream the butter and caster sugar together until fluffy then gradually beat in the egg, followed by the flour and baking powder. Add 2 tbsp warm water to make a pourable batter. Divide the batter between the basins. Pour boiling water into the roasting tin to come halfway up the basins. Cover the tin with a tent of foil and bake for 20-25 minutes until the sponge has risen and is cooked through.
To make the sorbet 300g caster sugar • 900ml blood orange juice zest of 2 blood oranges • squeeze of lemon Place the sugar in a small saucepan over a low heat until the sugar has dissolved. Simmer for a couple of minutes until a thin syrup has formed. Allow to cool. Add the syrup to the orange juice and zest. Add lemon juice to taste. Churn in an ice-cream machine, or place in the freezer, stirring the sorbet by hand every half-hour for the first two hours to prevent crystallisation.
Blood orange crisps Pre-heat the oven to its lowest setting. Finely slice a blood orange, place the slices on a baking tray and dry in a low oven overnight.
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DEANSBURY KITCHENS LTD Makers of Bespoke Kitchens & Bedrooms We w i l l d e s i g n , c r e a t e & i n s t a l l y o u r p e r f e c t k i t c h e n o r b e d r o o m . Combining modern working kitchens with traditional design and craftmanship.
Ex display appliance sale now on
Unit 1A, Standard Court, Standard Way Industrial Estate, Northallerton, North Yorkshire DL6 2XA Tel: 01609 775383 W: www.deansburykitchens.co.uk E: info@deansburykitchens.co.uk
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Sophisticated Style Deal Days will be held in our former Showrooms at John H. Gill & Sons, Leeming Bar, Northallerton, DL7 9AB from 10am until 4pm ING OLD RE H DAY ’ E W AL A DE turday a on S April 3 rd d an day Sun ril Ap h 4t
Come along and lets 'Strike a Deal' on any of our ex-display Suites, Cushions, Vases and Glassware. We also have some great 'Deals' available on the 2010 Range from Ocean Designs. Don't forget about our cushion replacement service. For further information, please call Kath or Colin Blanchard on 01748 811773 or 07764 279815 www.sophisticatedstyle.net
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DalesLife A TASTE OF YORKSHIRE
The timeless classical beauty of solid hardwood floors C Direct from our sawmill
Telephone: 01609 749117 Mobile: 07970 739119 email: sue@daleslife.demon.co.uk www.daleslife.com
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
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Yorkshire’s finest
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 01609 777700 for expert advice.
92 High Street, Northallerton, DL7 8PT. 01609 772880 also at 109 High Street, Yarm, TS15 9BB. 01642 784158 www.lewisandcooper.co.uk
Food for Thought
As well as our huge selection of the world’s best food and wines and a fantastic range of delicious deli goods, we have a great gifts floor packed with unusual finds. You’ll also love relaxing in our haven of a tearoom, enjoying local food at its very best. Come soon and discover the county’s number one gastronomic destination. MARCH EVENTS: O Our new series of literary lunch clubs launches on Thurs 18 with hit novelist Erin Kaye. Book now: places are limited. O Come and meet Coronation Street actor turned cheesemaker Sean Wilson: in-store on Wed 24.
DalesLife A TASTE OF YORKSHIRE
LIZ FAIRBURN T: 01677 460262 M: 07840 721052 E: lizfairburn@hotmail.co.uk www.meals2remember.co.uk WEDDINGS • DINNER PARTIES FAMILY CELEBRATION MEALS 64
Telephone: 01609 749117 Mobile: 07970 739119 email: sue@daleslife.demon.co.uk www.daleslife.com
FLAVOUR OF THE MONTH
Rhubarb YORKSHIRE
The first succulent stems of Yorkshire rhubarb are in the shops right now. Heather Parry of Fodder in Harrogate explains how to make the best of this unusual local speciality. fter years in the doldrums, rhubarb is back on menus nationwide, and celebrity chefs are beating a path to the so-called ‘Yorkshire Rhubarb Triangle’. This area — between Wakefield, Pontefract and Castleford — has a striking and unique product: slim, juicy, vivid pink stalks of rhubarb, with equally vibrant mustard-yellow leaves.
A
Yorkshire rhubarb is one of my favourite spring treats. We buy it for the Fodder shop and café from Westwoods in Wakefield, the largest growers in the Rhubarb Triangle; they produce it using techniques that date back to the early 19th century. The crowns of outdoor rhubarb are left in the fields for two or three years, then lifted — by hand — from November through to Christmas, and replanted in low, dark forcing sheds. Here, they are kept warm and moist as new shoots form. Growing them in the dark results in stalks that are paler, more tender and more exquisitely flavoured than rhubarb grown outdoors later in the year.
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The rhubarb stalks are harvested from early March onwards. As with every other stage of this arcane process, nothing is, or can be, mechanised. Nimble fingers pick the luscious pink stalks in true Victorian fashion — by candlelight — to protect the stems that are still growing from natural light. The plants grow in the sheds until the end of March, when the outdoor variety becomes widely available.
For the crumble, rub the remaining 50g butter into 100g self-raising flour until the mixture resembles breadcrumbs. Stir in the soft brown sugar and cover the rhubarb-topped sponge with the crumble mixture. Place in the centre of a preheated oven at 180℃ and bake for 30-40 minutes. Check the sponge is cooked by inserting a skewer into the centre. If it comes out clean the cake is cooked. If not, cook for a further 5-10 minutes.
Buying and Cooking Look for firm, upright stalks. The leaves, which should not be eaten (they are toxic), will tell you how fresh the rhubarb is. Avoid rhubarb with brown or black leaves.
Allow to cool a little before removing from the ramekin and paper. Serve with fresh double cream.
Rhubarb and Cointreau Cranachan
Unlike sturdier outdoor-grown stalks, tender forced rhubarb has an elegant sourness that needs only very light cooking. It does need tempering with sweetness, though. Douse the stalks in soft brown sugar with some orange zest and bake in a moderate oven for a dish that goes perfectly with double cream. Alternatively, poach in a thick sugar syrup or orange juice and use for jellies and sorbets.
Serves 4 500g fresh Yorkshire rhubarb, cut into 5cm lengths finely grated zest and juice of an orange 1 tablespoon caster sugar 1 vanilla pod, slit lengthways and cut in half 50g rolled oats 1 tablespoon Cointreau 250ml double cream 3 tablespoons honey
Tarts, fools and crumbles are obvious uses for rhubarb, but it’s a lot more versatile than that. Treat it as a vegetable — which, technically it is — and serve it as a slightly sweetened compote alongside oily fish, roast pork, venison and even sausages. It’s also great in chutneys and jams.
Put the rhubarb, orange zest and juice, sugar and vanilla pod into a roasting tin and stir to combine. Cover with foil and bake in a preheated 170℃ oven for 30 minutes or so until soft.
Rhubarb-Packed Crumble Cake Serves 4 360g fresh Yorkshire rhubarb, 100g unsalted butter 150g self raising flour, 50g caster sugar, 75g soft brown sugar, 1 free range egg, 1 orange, 20ml Cointreau or other orange liqueur
Let the rhubarb cool completely. Remove the vanilla pod and transfer the rhubarb juices to a bowl. Warm a small frying pan over a medium-low heat. Add the rolled oats and stir until they are golden and toasted. Keep a close eye on them, as they can burn easily. Transfer to a plate to cool.
Grease and line two ramekins with a high paper collar. Cut the rhubarb into small pieces and make sure they are clean and dry.
Stir the Cointreau and cream together in a bowl and then whisk until the cream holds soft peaks. Loosely fold in the honey, oats, rhubarb and juices and serve straight away.
For the sponge, cream 50g butter with 50g caster sugar until pale and fluffy. Lightly beat the egg and gradually add to the sugar and butter mixture. Fold in 50g of self-raising flour. Zest the orange, chop and mix into the sponge with the Cointreau. Divide the sponge between the ramekins. Place the chopped rhubarb on top of the sponge.
Fodder is a food shop and café set up and championed by the Yorkshire Agricultural Society, a registered charity which runs the Great Yorkshire Show. Visit them at The Great Yorkshire Showground in Harrogate, or online at www.fodderweb.co.uk.
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VISIT A REAL CHOCOLATE FACTORY The little chocolate shop in Leyburn, North Yorkshire is busy making scrumptious hand-made chocolates for Easter! Come and visit us at our working factory, where you can see how the chocolates are made. Our Shop has a superb range of delicious chocolates, with over 200 types on sale.
Our chocolates make great gifts this Easter. THE LITTLE CHOCOLATE SHOP LTD Leyburn Business Park, Harmby Road, Leyburn DL8 5QA Tel: 01969 625288
www.thelittlechocolateshop.co.uk
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Masterplan
With a new series of MasterChef getting under way, maybe it’s time to raise your game in the kitchen. These stylish recipes from former contestants dazzled the judges — why not try them out on friends and family?
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STARTERS
GLAZED GOAT’S CHEESE AND BEETROOT WITH PEA SHOOTS SALAD Wendi Peters actress and 2009 Celebrity finalist 3 large beetroots 10 raw baby beets 3 sprigs of thyme, plus 2 tbsp leaves 4 individual goat’s cheeses, each 125g (41⁄2oz) 200ml (7fl oz) olive oil, plus 3 tbsp
115g (4oz) caster sugar 2 tsp balsamic vinegar salt and freshly ground black pepper 150g (51⁄2oz) pea shoots 20g (3⁄4oz) toasted pine nuts
1 Preheat the oven to 200°C (400°F/Gas 6). Bring a saucepan of water to the boil, add the large beetroots, reduce the heat, and simmer for 30 minutes or until tender. Leave to cool, then peel and dice. 2 Wrap the baby beets in a foil envelope with the sprigs of thyme. Place in the oven and bake for 15–20 minutes or until they are tender. Leave to cool, then peel the beets and cut into wedges. 3 Put the goat’s cheeses in a bowl with half the thyme leaves and pour over the olive oil. Leave to marinate while you prepare the rest of the ingredients. 4 To make the beetroot purée, melt the sugar in a heavy pan on a moderate heat, then cook for about 5 minutes until the sugar has turned golden brown. Add the diced large beetroot and cook for a further 3 minutes, stirring until they are coated with the caramel. Remove from the heat and add the balsamic vinegar. Transfer to a food processor and blend to a smooth consistency. 5 Pour the purée into a muslin-lined colander, set over a bowl and allow the liquid to drain through. Season the liquid to taste and double the volume with olive oil to create a dressing. Also season the purée. Set them both aside. 6 Preheat the grill to hot. Remove the cheeses from the marinade and blot off any excess oil with kitchen paper. Glaze the tops of the cheeses under the grill for 1–2 minutes or until golden brown. 7 Toss the pea shoots in 4 tbsp of the beetroot dressing. 8 To assemble, spread a tablespoon of the beetroot purée on the plate. Add some dressed pea shoots and position a glazed cheese on top. Scatter over the remaining thyme leaves and drizzle around the remainder of the dressing. Add the baby beets and sprinkle with the toasted pine nuts. Serve with soda bread (see MasterTip, right).
PREPARATION TIME 45 minutes
COOKING TIME 30 minutes
SERVES 4
MASTER TIP
SODA BREAD Soda bread is the perfect accompaniment to this salad. To make it, put 400g (14oz) wholemeal flour, 1 tbsp sugar, 1 tbsp bicarbonate of soda, and 1 tsp salt in a large mixing bowl. Add 360ml (12fl oz) buttermilk and mix together with a round-bladed knife to form a dough. Knead gently on a floured surface, just enough to smooth the dough, then shape into a round about 23cm (9in) in diameter. Bake for 20 minutes in a preheated oven at 200°C (400°F/Gas 6) until the bread sounds hollow when tapped.
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276 GAME
SEARED SADDLE OF VENISON WITH A PORT AND BALSAMIC REDUCTION Becky McCracken teacher and 2006 semi-finalist PREPARATION TIME 15 minutes
COOKING TIME 35 minutes
SERVES 4
4 venison steaks from the saddle, about 150g (51⁄2oz) each 1 tbsp olive oil 50g (13⁄4oz) salted butter 2 tbsp port 1 tbsp balsamic vinegar 75ml (21⁄2fl oz) chicken or game stock mixed salad leaves, to serve
FOR THE ROASTED BUTTERNUT SQUASH MASH
1 small butternut squash, peeled and cut into 5cm (2in) cubes salt and freshly ground black pepper 2 tbsp olive oil 25g (scant 1oz) butter
1 Preheat the oven to 200°C (400°F/Gas 6). Place the butternut squash into a roasting tin, season with salt and pepper and coat with the olive oil. Roast in the oven for about 30 minutes, until crisp and tender. Then mash with the butter and keep warm. 2 To cook the venison, heat the olive oil and half of the butter in a frying pan. Sear the venison on each side and cook to taste as you would a fillet steak (about 3 minutes a side for medium rare). Set aside to rest. 3 Add the port, balsamic vinegar, and stock to the same frying pan, and reduce until the liquid is bubbling away and about half the volume. Take off the heat and stir in the remaining butter. 4 Put the venison steaks on serving plates and add a quenelle of roasted butternut squash mash and some mixed salad leaves. Drizzle the balsamic reduction around the edge.
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DESSERTS 327
STICKY TOFFEE PUDDING Wendi Peters actress and 2009 Celebrity finalist 85g (3oz) sugared, stoned chopped dates 85g (3oz) light soft brown sugar 45g (11⁄2oz) unsalted butter, softened 1 egg 115g (4oz) plain flour 1 tsp bicarbonate of soda 1 tbsp vanilla extract
FOR THE TOFFEE SAUCE
PREPARATION TIME
150g (51⁄2oz) demerara sugar 85g (3oz) unsalted butter, softened 4 tbsp double cream
20 minutes
COOKING TIME 35 minutes
SERVES 4
1 Preheat the oven to 180°C (350°F/Gas 4). Butter a 16 x 12cm (61⁄2 x 5in) ovenproof dish. 2 Put the dates into a bowl and pour over just enough boiling water to cover them. 3 In a separate bowl, cream together the soft brown sugar and the butter. Beat the egg into the creamed mixture with some of the flour before adding the rest of the flour. 4 Add the bicarbonate of soda and vanilla extract to the dates and then stir into the creamed mixture until well mixed. Pour into the ovenproof dish and bake in the oven for 30–35 minutes or until well risen and a cake skewer when inserted comes out clean. 5 Just before the pudding is cooked, make the toffee sauce. Preheat the grill to hot. Put the demerara sugar, butter, and cream into a saucepan and heat gently. Let simmer for 3 minutes. Remove the pudding from the oven, pour over half the sauce and place under the grill until it bubbles. 6 Serve the pudding while hot with the remaining sauce poured over the top or alongside as an accompaniment.
“This is one seriously sexy pudding! The butterscotch sauce is sweet and rich and I love the taste of those dates! I’ve been cooking for 25 years and you taught me how to do a sticky toffee pudding properly. I thank you very much for that.”
JOHN TORODE
These recipes are taken from The MasterChef Cookbook, published in hardback by Dorling Kindersley and available from all good bookshops and www.dk.com priced at £20. MasterChef is currently showing on BBC1 on Wednesday, Thursday and Friday evenings.
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OF LEYBURN
Milners Department Store is an established family business offering a personal service.
New soft furnishings department now open A wide range of carpets, curtains, window dressings and soft furnishings for the home. Free interior design advice and home selection service.
FLOOR TILES STEAM CLEANED AND SEALED Kitchens • Conservatories • Halls Sandstone • Terracotta Travertine • Slate • Marble Limestone • Flag Stone • Ceramic
JOHN LORD
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Opening times Mon-Fri 9.00am - 5.15pm Sat 9.00am - 4.30pm
01748 811452 07961 460020
6 Market Place, Leyburn DL8 5BJ T: 01969 622208 E: sales@milnersofleyburn.co.uk W: www.milnersofleyburn.co.uk
www.steamcleanseal.co.uk john@steamcleanseal.co.uk
Kitchings Furniture ONE OF NORTH YORKSHIRE'S FINEST FURNITURE SHOPS
We offer a wide selection of divans, bedframes, mattresses and headboards. We also have a fabulous range of upholstery including suites, recliner chairs, electric lift and rise chairs, high seat chairs and sofa beds, and a good range of dining and occasional furniture. Why not visit our large showrooms or telephone 01677 423127 or 422581 for more information
5 Bridge Street, Bedale 75
TAKE A BREAK
PARIS Why shuffle round the tourist traps when you can take an insider’s perspective on Paris instead? Former BBC Broadcast Journalist Sue Emmett knows the city better than most people, and here she shares some of her favourite places.
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t’s easy to feel lost in an exciting European capital like Paris. The main sites are obvious enough, but there’s always the sneaking feeling that you’re missing all sorts of hidden gems. So next time you visit, why not try getting off the beaten track?
I
The Champs-Elysées may be one of the most famous streets in the world, but it can be impossibly congested. It is also packed with street vendors and, increasingly, fast food chains. Undoubtedly it still has its magic, and you must see it. But there’s no need to linger. So stroll down the Champs-Elysées in the direction of the Place de la Concorde to an elegant white stone building on the Avenue Winston Churchill. This is Le Petit Palais which houses the Paris fine art museum. Built in 1900 for the Universal Exhibition, it envelops you with its serenity the minute you cross the threshold. Unlike most Paris galleries, its permanent collections are free. Ranging from ancient times to
the 20th century, they include sculpture, jewellery, furniture and paintings. It is beautifully presented, particularly downstairs, and has a cool café with friendly staff. In fine weather there are sought-after tables in the garden, so go early and grab one. At the other end of the Champs-Elysées, head down the Boulevard Haussmann to number 158, where you will find the Musée Jacquemart-André. It’s a sumptuous little stately home stuffed with oriental rugs, antiques and tapestries, as well as Flemish, French and Italian masterpieces. It too has a café, this one so stylish and laden with tempting French pastries that retired Parisians are prepared to queue for the privilege of perching on one of its impossibly delicate, velvet chairs.
Undoubtedly the best way to appreciate Paris is to walk. Amble round the snooty antique and art shops of Saint Germain or Marais. 77
But enough of high culture — what about a taste of local life? On the edge of the famous Latin Quarter, you will find one of the oldest markets in Paris. Its stalls are set on the narrow, cobbled Rue Mouffetard, whose winding side streets once harboured revolutionaries and vagabonds. Now it’s thronged with intellectuals and artists perusing the bookshops and casting discerning eyes over some of the best foodstuffs in the capital. Seafood arrives so fresh that it’s still wriggling, and the langoustines and crabs eye you reproachfully as you contemplate eating them for dinner. On Sunday mornings in summer, jazz musicians and accordionists busk for a few euros. The French generally oblige by joining in with a song and a dance. To find this little piece of real Paris, take Line 7 of the Métro and get off at Censier Daubenton. Head towards Square St Médard. Here you will find the church of St Medard, which achieved notoriety in the 18th century as the centre for the cult of ‘Convulsionnaires’ who believed it to be the site of miracle cures. 78
Across the square at 144 Rue Mouffetard, Le Cave de Bourgogne is one of my favourite bistros. It has a great terrace where you can sit and survey the local comings and goings. Then walk along ‘Rue Mouff’ (as the locals call it), taking in the displays of quality produce, including hundreds of different cheeses. Make sure you look up at the ancient, beautifully decorated shop signs. Undoubtedly the best way to appreciate Paris is to walk. Amble round the snooty antique and art shops of Saint Germain or — for a trendier destination — the Marais. Here the shops are open on Sunday, as is the excellent Musée Carnavalet, which is devoted to the history of Paris. Close to Métro Saint Paul you’ll find the beautiful Place des Vosges. Its art galleries brim with curiosities that will delight the child in you. The romantic Café Hugo on the corner near the Rue du Pas de la Mule takes its name from the dramatist and poet Victor Hugo who wrote most of Les Miserables nearby. It’s a perfect place to take a breather and enjoy a plat du jour.
Afterwards, take a detour down the street towards Boulevard Beaumarchais. On the left you will see a shop belonging to Josephine Vannier. Her window is an eclectic display of craftsmanship. Last Christmas, plates of turkey stood next to sexy high-heeled shoes and assorted musical instruments. What’s so special about that? Well, they are all convincingly created from chocolate, and 100% edible. For super-special gifts you can order items on the internet or by phone, at prices ranging from €30 to €70. Her Easter display will undoubtedly be equally spectacular. If this is beyond your pocket, look out for the Jeff de Bruges chain. The patron will let you select each chocolate for your box, then with a white-gloved hand, pop them into a swanky tissue-lined carrier bag for a mere €9.20 per 250g.
couples — dancing, of course! The stone amphitheatres make perfect dance floors, with nighttime Paris providing a fabulous backdrop. In the daytime this same stretch of river between Quai de la Tournelle and Pont d’Austerlitz has its own working rhythm, as barges of cement and coal chug back and forth. It often plays host to film-shoots, from student movies to big-budget blockbusters. Firemen also regularly practice their drills, as do police frogmen searching for imaginary bodies. There’s always something to see. To find it, slip away from the crowds at Notre Dame and descend the steps to the east side of the cathedral by the booksellers. Walk for a few minutes in the direction of Pont d’Austerlitz and find a spot that takes in Notre Dame, the IÎe Saint Louis and the passing river boats. Sit down and take out your packed lunch. Picnic spots don’t come much better than this.
While you’re in Paris, don’t forget that the River Seine has far more to offer than just a riverboat trip. On summer nights it’s a sizzling hotbed of writhing 79
WHERE TO STAY Top of my list is the 4 star Hotel Ares Eiffel at 7 Rue du Général de Larminat in the 15th arrondissment (district) near the Eiffel Tower. It’s straight out of ‘Ab Fab’ but stylishly so, with Versace tiles and Bang & Olufsen TVs. The hotel offers its best deals on the internet, with standard room rates falling to €182 per night if you stay for three nights. Also a favourite is the 3 star Hotel des Grands Hommes at 17 Place du Pantheon in the 5th arrondissment. A charmingly decorated mansion house with lovely fabrics in the rooms, it’s right in the heart of the Latin Quarter. Around €155 a night if you book on the internet. Another charming 3 star is the ancient Hotel des Deux Iles at €195 a night. It has an enviable location on an island in central Paris, with breathtaking night vistas of the Seine just moments from the door. In the 2 star bracket, it’s hard to beat the much-loved Hotel des Vosges at €95 a night. It only has 16 rooms and books up quickly. It is almost at the entrance to the Place des Vosges — handy for shops, sightseeing and the nightlife of the Marais and the Bastille. Locals recommend the Hotel Londres Saint Honore at 13 Rue Saint-Roch in the 1st arrondissment, from €105 per night. The rooms may be fairly ordinary, but it’s situated in one of the swankiest areas of Paris.
WHERE TO EAT Le Florimond 19 Avenue Motte-Piquet, Paris 7, tel 00 331 45 55 40 38 Small and friendly, this restaurant shot into the 2010 editions of the French foodie bibles Le Bottin Gourmand and Le Gault Millau. Just down the road from the Hotel Ares Eiffel, it costs around €35 for three courses. Le Bistro du 17eme 108 Avenue de Villiers, Paris 17, tel 00 331 47 63 32 77 Cooking of a consistently high standard, and unbeatable value if you can forgive the boudoir décor: an astonishing €38 for three courses, aperitif, coffee and half a bottle of wine. La Cordonnerie 20 Rue Saint Roc Paris 1, tel 00 331 4260 17 42 Small meaty menu and rustic décor in a great location. Round the corner from the Louvre and the Ritz Hotel. Starters from €6, mains from €18. Mavrommattis 42 Rue Daubenton, Paris 5, tel 00 331 43 31 17 17 Greek food produced with French savoir-faire. The woodcock with pine nuts is especially delicious. Set menus from €39.
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the Travel lounge It’s not just a holiday, its your holiday
In conjunction with the Travel lounge
would like to invite you to afternoon tea and have the opportunity to meet the staff from the Travel lounge and Silversea Cruises in an informal setting. Learn more about this award winning cruise company!
on Thursday 11th March 2010 2-4pm The Bedale Room, Bedale Hall Must reserve in advance as numbers are strictly limited. Please contact the Travel lounge on 01677 427358 or email sales@thetravellounge.co.uk
11B Market Place, Bedale, North Yorkshire, DL8 1EB Tel: 01677 427358
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compiled by Helen Millions
(U[PX\LZ -PUL (Y[ :HSLZ )VUOHTZ Leeds 30 Park Square West, Leeds For more information, telephone: ^^^ IVUOHTZ JVT
4
4HYJO HT WT Russian Art - Valuation day with specialists from the London office. =LU\L! Leeds office
10 4HYJO HT WT Clocks, Watches & Barometers - Valuation day with specialists from the London office. =LU\L! Leeds office
23 4HYJO UVVU WT Decorative Arts - Valuation day with specialists from the London office. =LU\L! Leeds office
24 4HYJO HT WT Musical Instruments - Valuation day with specialists from the London office. =LU\L! Leeds office
29 (WYPS HT WT Antique Evaluation Day =LU\L! Middlethorpe Hall, Bishopthorpe, York
All antique valuations are free of charge. Valuations also available every Friday at Bonham’s Leeds Office. 82
;OL /HYYVNH[L (U[PX\L HUK -PUL (Y[ -HPY ;OL /HYYVNH[L 0U[LYUH[PVUHS *LU[YL /HSS 4 Entrance at the bottom of Parliament Street. For more information, telephone: ^^^ OHYYVNH[LHU[PX\LMHPY JVT
29 April - 3 May (WYPS HT Âś WT (WYPS HT Âś WT 4H` HT Âś WT 4H` HT Âś WT A diverse selection of antiques and fine arts, will be on sale at the 35th Harrogate Antique and Fine Art Fair. This year even more specialists from across the country will be exhibiting rare and interesting items. Exhibiting fine art will be Walker Galleries of Harrogate, Haynes Fine Art of Broadway, Willow Gallery, Rowles Fine Art and specialist company Books Illustrated. Fine jewellery will be represented by Howards of Stratford, St James of Manchester, Sheldon Shapiro and Licht & Morrison of Mayfair. Silver will be shown by Jack Shaw & Co. from Ilkley, Brayhawks from Kent and S & A Thompson. Pottery and porcelain from Roger de Ville, Valerie Main, John Newton and Philip Carrol. Furniture from Millington Adams, Anthemion, Corfield Potashnick, S & S Timms and Church Street Antiques. A full list of exhibitors can be found on the website. A gala reception is being held on Friday 30 April, raising money for the Police Treatment Centres based in Harrogate; a charity chosen by the patron of the event, Baroness Masham of Ilton.
Russian Cloisonne enamel silver-gilt caddy spoon c1896 - Vine Antiques
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For more information, telephone: ^^^ [LUUHU[Z JV \R
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For more information, telephone: ^^^ IVS[VUJHZ[SL JV \R
4HYJO UVVU Stamps & Coins.
6
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10 4HYJO UVVU Books, Maps & Manuscripts.
17 4HYJO
HT Antique & Home Furnishing Sale.
25 - 27
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Spring Catalogue Sale.
10 (WYPS
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16 (WYPS
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Bolton Castle
27 4HYJO HT WT 4LKPL]HS >LLRLUK
Step back in time and discover what life was really like over 600 years ago. Learn how a medieval house was run, find out about herbal medicine, meet an archer and have a go at firing the longbow!
2-5
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Join our Easter egg trail and discover hidden clues in the castle and gardens. Have a go at some Easter crafts in the Nursery. Trails & crafts ÂŁ1 each.
14 - 16
(WYPS HT WT 2UPNO[Z HUK 3HKPLZ
Become a knight or a lady for the day and dress-up in costume, design your own coat of arms and make a helmet or head-dress. Test your skills on an activity trail. Children’s crafts £1. Gilt brass quarter striking carriage clock £3,000 - 5,000 84
* Normal admission fees apply
4H` HT WT :WYPUN 7SHU[ -HPY An opportunity to find that elusive plant or just get some inspiration for your garden; 35 plant specialists will be on hand to offer advice. Plus traditional crafts, a jazz quartet and 20 floral displays by Ripon Flower Club. 9
For more information, telephone: ^^^ UL^I`OHSS JVT
* Normal admission fees apply
9PWSL` *HZ[SL near Harrogate For more information, telephone ^^^ YPWSL`JHZ[SL JV \R
Newby Hall
1
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5L^I` /HSS 9L VWLUZ The hall and award-winning gardens re-open. Includes Adam’s House, the woodland walk, large children’s adventure garden and miniature railway.
1 April - 3 May
3-5 HT WT
,_OPIP[PVU I` *OPSKYLU )VVR 0SS\Z[YH[VY .PSSPHU 4J*S\YL Gillian McClure has written many highly acclaimed and award-winning picture books as well as collaborating as an illustrator with writers such as Philippa Pearce and Kevin Crossley-Holland.
4 -5
Ripley Castle
(WYPS HT WT
,HZ[LY -\U A magical woodland adventure with costumed story book characters helping children to discover hidden treasure. Also face painting, music making, and more.
(WYPS HT WT
,HZ[LY ,NN /\U[ ,NN *VSV\YPUN *VTWL[P[PVU Easter egg hunt and egg-painting competition in the Castle grounds with great prizes to be won. There will also be tours of the Castle especially for children. Normal entry fees plus an additional ÂŁ1 to join the egg hunt.
15 - 16
4H` HT WT
*HYYPHNL +YP]PUN ;YPHSZ The two-day event returns to Ripley Castle for another year. Watch the carriage drivers compete against each other in the wonderful parkland setting. Normal entry fees apply. 85
Events /HYSV^ *HYY near Harrogate For more information, telephone: ^^^ YOZ VYN \R OHYSV^JHYY
2-5
(WYPS HT WT ,HZ[LY ,NN /\U[
The Easter Bunny has hidden giant eggs around the garden. Find as many as you can to claim a delicious chocolate treat.
6 - 18 (WYPS HT WT ,JV >HYYPVYZ
Come prepared for outdoor adventure in the woodland. Try challenging and fun activities including den-building, scavenger hunts, bush crafts and the chance to learn survival skills.
1 4H`
;\SPW 4HKULZZ Celebrate the tulip season with music and family fun. Meet stilt-walking tulips, enjoy samba workshops and balloon modelling.
1 - 16 4H`
Harlow Carr
13 - 21
4HYJO HT WT
.V >SK Learn how to help the wildlife in your garden. Make a bird feeder, watch the bird of prey displays or build a bumble bee mansion! To go even wilder, why not book a place on a willow ‘mini beast mansion’ workshop. To book telephone 0845 6121253, charges apply.
;\SPW -LZ[P]HS With over 25,000 tulips planted at Harlow Carr this is an explosion of colour not to be missed!
*VUZ[HISL )\Y[VU /HSS .HYKLUZ near Leyburn For more information, telephone: ^^^ JVUZ[HISLI\Y[VUNHYKLUZ JV \R
20, 21, 27 & 28 4HYJO
7SHUL[ VU @V\Y 7SH[L Find out how what you put on your plate can change the world, Dr Marty Jopson, BBC One Show scientist, presents this fun, family show full of surprising demonstrations, things to taste and even some wriggly worms! Must be pre-booked, telephone 0845 612 1253, charges apply.
86
1-3
4H`
;\SPW -LZ[P]HS
Enjoy a rainbow of colour in the romantic gardens of Constable Burton Hall. Over 6,000 tulips are planted annually to give a dazzling display. Sponsored by Bloms Bulbs. Refreshments available. Adult ÂŁ4, senior citizen ÂŁ3, children under 16 free.
;\SPW -LZ[P]HS Constable Burton Hall Gardens
87
Events 2PWSPU /HSS Richmond For more information, telephone: ^^^ RPWSPUOHSS JV \R
5
4HYJO WT
,SLNHU[ ,JVUVT` Âś ;OL *SV[OLZ VM *YHUMVYK
The History Wardrobe will give fascinating clues about how costume reveals character in the novels of Elizabeth Gaskell – the clothes are lovely too! Ticket £13, Friend/Volunteer £11, includes refreshments.
7
4HYJO WT
:VUNZ MYVT [OL :OV^Z
A musical extravaganza by the Richmond Operatic Society, followed by afternoon tea. A Friends of Kiplin Hall fundraiser. Ticket ÂŁ8, Friend/Volunteer ÂŁ7; booking essential.
Kiplin Hall 88
2 -5
(WYPS WT WT
>VVKSHUK ,HZ[LY -\U
The newly restored Kiplin wood is ready for explorers! Make animal masks and bring a hard-boiled egg to decorate. Wear an Easter hat. Judging of Easter eggs and hats will take place daily at 4pm.
4
(WYPS WT WT
5VY[O @VYRZOPYL =PU[HNL 4HJOPULY` :VJPL[`
On Easter Sunday the society will display items from their collection.
9
4H` Âś WT 4. *SHZZPJ *HY 9HSS`
This is a Yorkshire Dales classic car open event and viewing is included in the admission price to the hall or grounds. * Normal admission fees apply
-V\U[HPUZ (IIL` :[\KSL` 9V`HS Ripon For more information, telephone: ^^^ MV\U[HPUZHIIL` VYN \R
Fountains Abbey Š Andrew Butler
13 4HYJO HT
>VYSK /LYP[HNL ;V\Y Take a tour to find out what makes Fountains Abbey & Studley Royal a World Heritage Site. Meet at the Visitor Centre.
27 4HYJO HT
)PYK >H[JOPUN MVY )LNPUULYZ
An illustrated talk about equipment and photography followed by a birding walk in the grounds. Meet at the Visitor Centre.
2
(WYPS WT .VVK -YPKH` :LY]PJL
Ecumenical service in the Abbey; everyone welcome.
2 - 18
(WYPS HT WT
,HZ[LY :JOVVS /VSPKH` -\U Âś Âş,NNZ[YH^KPUHY`Âť ,NNZ Free trails and drop in self-led activities for children in Swanley Grange.
(WYPS HT WT ,HZ[LY -\U >LLRLUK Easter trails, chocolate ‘eggheads’, face painters, story-telling, and a Cadbury play area. Meet at Swanley Grange. 4-5
(WYPS MYVT WT ,HZ[LY ,NN Âş,NNZWSVP[ZÂť Best decorated egg and egg rolling competitions. Bring your own decorated egg and another hard boiled egg to race. Meet on the Abbey West Green. 5
7, 9 & 14 - 16 April MYVT WT 0[Z ( 4VURZ 3PML Join us for a family tour of the Abbey. Dress in monks’ robes and learn about their daily life. £1.50 plus normal admission; suitable for age seven and over. Meet at the Visitor Centre. 89
Events ;OL +HSLZ -LZ[P]HS VM -VVK +YPUR Leyburn For more information, telephone ^^^ KHSLZMLZ[P]HSVMMVVK VYN
1-3
4H`
HT WT KHPS`
A feast of gastronomic delights with a distinctly local flavour; with the theme on food, farming and fun, there’s something for everyone at this year’s event. There will be over 80 food stalls, a beer festival featuring 40 small breweries, crafts, children’s rides and entertainment. As well as live cookery demonstrations from some of the region’s top chefs, you can learn about beekeeping and farming skills like sheep shearing. Enjoy music from local brass and jazz bands and entertainment including sword and Morris dancing. Adults £7 (3-day ticket £10), accompanied under 16s free. Free parking at the festival site.
:^PU[VU 7HYR near Masham For more information, telephone ^^^ Z^PU[VUWHYR JVT
14 4HYJO
4V[OLYZ +H` Treat Mum to a day out with a sumptuous lunch in Samuel’s restaurant (including a Mother’s Day gift), a walk in the grounds, or why not book a Mother’s day cookery course. For a little indulgence perhaps a spa treatment or voucher.
21 4HYJO
6YJOPK 3\UJO Join Ray Creek of Ray Creek Orchids for a talk about orchids, the varieties he grows and the growing conditions in which they thrive. This is followed by a two-course lunch and the opportunity to buy orchids from Ray’s display. £35 per person, includes a gift of an orchid. Please book in advance.
22 4HYJO
:WH 3\UJO An introduction to what’s new in the world of beauty and body products. A two-course lunch, product demonstrations and goody bags are included in the price with a discount for treatments booked on the day. £25 per person.
27 March - 11 April ,HZ[LY ,NN /\U[Z 10am -4pm Enjoy a day out in the parkland with an Easter treasure trail in the grounds. ÂŁ5 per person (children 3 years and under are free), includes an Easter gift for children.
31 4HYJO HT WT
The Dales Festival of Food & Drink 90
(SMYLZJV -VVK -LZ[P]HS Join us in the parkland for a culinary trail, stopping off to taste delicious seasonal dishes served at alfresco kitchens on the way. The food is made using locally sourced ingredients and attractions include cookery demonstrations, a gourmet retail marquee, walled garden tours and bird of prey flying displays. Local artists, youth groups and schools are also taking part in a tree dressing competition. Visitors will vote for the winner. Adult £10, child 4 – 12 years £5, children 3 years and under are free.
:^PU[VU 7HYR
91
Events
;OL /PTHSH`HU .HYKLU
+HSLZ *V\U[Y`ZPKL 4\ZL\T Hawes For more information, telephone ^^^ `VYRZOPYLKHSLZ VYN
Grewelthorpe, near Ripon For more information, telephone: ^^^ OPTHSH`HUNHYKLU JVT
24 April - 13 June HT WT KHPS` JSVZLK 4VUKH`Z L_JLW[ )HUR /VSPKH`Z A 150-exhibit sculpture park is the stunning new addition to the award-winning Himalayan Garden. Situated deep in beautiful North Yorkshire countryside, the garden is home to 1,000 different varieties of species and hybrid rhododendrons as well as 250 azalea varieties and 170 different magnolias. Plants come from the Himalayas and surrounding countries including: India, Bhutan, Tibet, China, Vietnam, Nepal, Chile and Japan.
Dales Countryside Museum
3 (WYPS WT
7H[OĂ„UKLY Learn about basic navigation in the countryside using maps and compasses. Run by National Park volunteers, this event involves practical outdoor activities and is suitable for all the family.
1 - 20
The sculptures have been created by both aspiring and well-known sculptors from the UK, USA and Europe. The exhibits, which can be purchased, will be displayed around the gardens and lakes. The garden also has a nursery selling 200 different types of rhododendron as well as many other ericaceous shrubs and perennials. Light refreshments available. Adults - ÂŁ6. Children under 12 FREE.
(WYPS
)YPNHU[PH ,_OPIP[PVU
A showcase of quality arts and crafts from around Yorkshire. Inspired by the countryside, Brigantia brings together the very best artists from the Yorkshire, Dales, Moors, Wolds and coast.
23 April - 19 May ,JOVLZ VM .H`SL 4PSS œ (Y[ ,_OPIP[PVU Watercolour paintings by artist Suzanne Barnes inspired by the forms, colours and textures of the machinery and the mill. A variety of other events and demonstrations are being held at the museum from spinning, patchwork and quilting to dry stone walling and children’s crafts. For details of dates and times see the website or contact the museum direct. 92
The Himalayan Garden
The Harrogate Antique & Fine Art Fair 29th April – 3rd May 2010 Hall M - bottom of Parliament Street Harrogate International Centre Open: Thursday 29th April 11am - 8pm Friday 30th May 11am - 9pm Saturday 1st & Sunday 2nd May 11am - 6pm Monday 3rd May 11am - 5pm Raising money for
www.harrogateantiquefair.com Enquiries to 01823 323363
93
RipleyCastle
The Splendour of a castle the warmth of a family home
“Best Small Visitor Attraction of the Year” Welcome to Yorkshire - White Rose Awards
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 FA S C I N AT I N G P L A C E T O V I S I T
Ripley Castle, Harrogate, North Yorkshire HG3 3AY tel: 01423 770152 email: enquiries@ripleycastle.co.uk www.ripleycastle.co.uk
CONSTABLE BURTON HALL GARDENS TULIP FESTIVAL 1st, 2nd,3rd May 2010 Sponsored by "BLOMS BULBS" CHELSEA AWARD WINNING NURSERY Explore a festival of tulips amongst the romantic gardens. 6,000 tulips planted annually to give a dazzling display of colours and forms.
Refreshments Admission charges Adults £4.00 Senior Citizens £3.00 Children free Opening Time 10am-5pm General Opening Times 9am-6pm 13th March - 26th September 2010. For further details telephone
01677 450428 94
Rhododendrons Azaleas Eucryphia Magnolias Cornus Trees Shrubs Bamboo Primulas Camellias Perennials
The Himalayan Garden & Sculpture Park
Come and visit our inspiring garden in 2010 20 acres of beautiful walks & plant nursery Sculpture Sale & Exhibition in the garden by
renowned artists - NEW FOR 2010 Open from 24th April – 13th June inclusive,
everyday 10am - 4pm (closed Mondays except Bank holidays) Admission only £6 A^\]i gZ[gZh]bZcih VkV^aVWaZ [gdb djg iZVgddb BV^a dgYZg [dg eaVcih VkV^aVWaZ Vaa nZVg K^h^i djg lZWh^iZ Vi www.himalayangarden.com 9d\h bjhi WZ `Zei dc V aZVY Vi Vaa i^bZh KZgn a^b^iZY l]ZZaX]V^g VXXZhh The Hutts | Grewelthorpe | Ripon | HG4 3DA Phone: 01765 658009 | E-mail: info@himalayangarden.com 95
Kiplin Hall
Jacobean Country House Now furnished as a charming Victorian home packed with family memorabilia
Gardens, Pleasure Grounds and Tea Room.
New for 2010!
Lakeside Walks and Woodland Trails Small Arts and Crafts style garden. Open:
Sun. – Wed. 2 – 5pm from Easter – 30 September, plus Good Friday & Easter Saturday Admission: House, Gardens & Grounds: Adult £6, Conc. £5, Child £3 Gardens & Grounds only Adult £3, Child £1
Events 5 March: 2-5 April: 9 May: 6 June:
History Wardrobe presents Elegant Economy – The Clothes of Cranford Woodland Easter Fun for families MG & Classic Car Rally Plants, Book and Craft Fair
Kiplin Hall nr. Scorton, Richmond, DL10 6AT (off the B6271)
Full list of events and more details phone 01748 818178
www.kiplinhall.co.uk
Spring
Plant FAIR SUNDAY 9TH MAY 2010 10.00am-4.00pm
Newby Hall & Gardens RIPON, NORTH YORKSHIRE
Get expert advice direct from the growers at this hugely popular traditional spring plant fair with plant sales, specialist growers, nurseries and garden miscellany. EVENT ADMISSION (Includes entry to Gardens & Children’s Adventure Garden) Adult £8.00 OAP £7.00 Child £6.00 Under 4’s Free
£1.00 OFF ENTRY PRICE
Information Hotline: 0845 4504068
Present this voucher and save an extra £1.00 off entry price.
www.newbyhall.com Newby Hall & Gardens, Ripon North Yorkshire, HG4 5AE
ONE VOUCHER PER PERSON. VALID 9.5.2010 ONLY (SPRING PLANT FAIR)
96
Discover the story of the people and landscape of the Yorkshire Dales Station Yard, Hawes Open daily 10am-5pm Free for children www.yorkshiredales.org.uk 01969 666210
2 1
for ~entry~
READER OFFER with this ad
97
Lightwater Valley Theme Park
Action packed value for all the family!
You simply won’t believe how much fun you can have at Lightwater Valley until you come and experience it for yourself! From jaw dropping big thrill rides to mini adventures for the junior thrill seekers – it’s fantastic fun the whole family can enjoy.
lightwatervalley.co.uk The most fun you can have in a day Save up to £33 with this voucher. 6 people
to enter Lightwater Valley for only
£13.95
Valid until 31.10.10. Not to be used in conjunction with any other offer. No photocopies allowed.
2 GREAT NEW RIDES FOR 2010
per person
✂
DL01
This voucher entitles up to
Lightwater Valley, North Stainley, Ripon, North Yorkshire HG4 3HT. Tel: 0871 720 0011*
Theme Park re-opens 27th & 28th March and 1st to 18th April 98
*Calls are charged at 10 pence per minute from a BT landline, calls from other networks and mobiles will be considerably more.
Providers of private instruction and guiding for Hillwalking skills, Paddle Sport and Nordic Walking. www.rivermountainexperience.com Tel: 01677 426112 Enjoy a day out in and around the beautiful Yorkshire Dales. From guided walks, navigation classes and canoe training to our paddle & picnic.
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
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
Telephone: 01609 749117 Mobile: 07970 739119 email: sue@daleslife.demon.co.uk www.daleslife.com
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 99
FREYA ELLE MACPHERSON CALVIN KLEIN FANTASIE LEJABY TRIUMPH An exquisite collection of lingerie, swimwear & nightwear now available Buy online from www.victoriaslingerie.co.uk Free postage and packing 11 High Street, Leyburn Tel: 01969 622102
Joulani
From care of that treasured wedding dress to a soft touch for soft furnishings and leather, from alterations to fire and flood restoration you know it’s in safe hands
New spring collections by Jiki and Isabel De Pedro
FREE n collectio r y e v li e and d e servic
Exclusive range of evening wear 19 Grange Road, Darlington DL1 5NA 01325 352355 joulani@ntlworld.com
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01325 487673 G13/14 Morton Park Way, Darlington DL1 4PQ www.jonathanscleaners.com
Adini; Chianti; Emreco; Jensen; Michaela Louisa; Pomodoro; Steilmann Handbags by: Red or Dead & Charlotte Reid Sizes: 8 - 24
Visit our friendly boutiques for style & fashion Commercial Square Leyburn DL8 5BP 01969 624948
46 Main Street Sedbergh LA10 5BL 015396 21116
Head over Heels 2 Railway Street, Leyburn, North Yorkshire DL8 5AY Tel: 01969 625234
Ladies Shoes Handbags Costume Jewellery
MARCO TOZZI® Open 10-5pm Monday to Saturday • Summer collection now in stock 101
OF LEYBURN
Milners Department Store is an established family business offering a personal service.
Gatsby ’s hairdressing
01677 426943 DISCOUNT WEDNESDAY • LOYALTY CARDS AVAILABLE Everyone welcome! 9a Market Place, Bedale
New for Spring Summer Great Plains, and N.Y.D.J.Jeans Kipling • Poppy • Fossil' bags • Intown Viz-a-Viz • Sea Salt • Brandtex Oscar B • Jack Murphy Gents Section Wolsey • Gabbici • Peter Gribby Kartel • Hattric We're having an instore Fashion show on Wednesday the 24th of March for 'Great Ormond Street Hospital’ Opening times Mon-Fri 9.00am - 5.15pm Sat 9.00am - 4.30pm
6 Market Place, Leyburn DL8 5BJ T: 01969 622208 E: sales@milnersofleyburn.co.uk W: www.milnersofleyburn.co.uk 102
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.
How does your smile make you feel?
Private Dental Health Care clinic The practice of choice for a discerning clientele
Comfortable and welcoming environment Teeth Whitening Experts in the Deep Bleaching technique for dazzling white teeth
Invisalign specialists - Invisible braces Cosmetic Dental Enhancements Veneers, crowns, bridges, mercury-free fillings, orthodontics
Cutting edge treatment options Including ‘The Wand’ for painless anaesthetic
h amp s teads 279 High Street, Northallerton North Yorks, DL7 8DW T: 01609 761377 E: smile@hampsteadsdental.co.uk www.hampsteadsdental.co.uk
‘Ageing Optional’ presented by beauty expert Kevin Moor Tuesday 16th March at The Pantry 6.30pm A revealing and captivating insight into the world of skin care and its treatments by a night not to be missed, RSVP as asap as places limited. NEW...Coffee Berry enzyme YOGA Facial, excellent brightening and hydrating facial for this time of year…Dales Life OFFER - £30 normally £45 with selected therapists Offer on until 30th April, please quote DL1 when booking.
BEDALE BEAUTY SALON First Floor, 19 North End, Bedale, North Yorkshire DL8 1AF Tel: 01677 426557 E-mail: salon@bedalebeauty.co.uk www.bedalebeauty.co.uk 103
fairytale frocks Glamour returned to the catwalk this spring. Turn up the heat in these exotic, bold, bright shades. Keep accesssories to the minimum and don't try to match everything. Try purple shoes with an emerald dress.
For details of stockists for the collections featured here contact Chloe Smith on 01609 749117 104
105
pretty chic Spring has sprung. Cast off winter and delight in the new season’s collections. For further details please contact, Upstairs Downstairs 01765 605160
106
107
Jeans by 7 For All Mankind J Brand Paige Premium Hudson FDJ
Contemporary by Penny Black Indies Marc O'Polo Sandwich Set Save the Queen Stills Dryberg Kern Lola Rose
Classics by Olsen Joseph Ribkoff Fenn Wright Manson Repeat Brax Oui Moments Pilgrim Coccinelle
UPSTAIRS DOWNSTAIRS 7 Westgate, Ripon HG4 2AT Tel: 01765 605160
Beauty Drop a dress size with Hypoxi, a revolutionary body shaping treatment, by Sue Gillman
SPOT
he problem with dieting is that you tend to lose weight from all the wrong places. For most of us, those wobbly bits around the middle, thighs, hips and bum simply refuse to budge. But now there’s a treatment that promises to target these problem areas. It’s called Hypoxi. And it actually works — at least it did for me.
T
The theory behind it sounds plausible enough. When you exercise or diet, fat burns off most readily from the areas of the body with the best blood circulation. So weight loss is relatively easy to achieve in the face and upper arms, for example, but difficult to achieve in the areas where circulation is poorer, such as the thighs, bum and midriff. The solution, as proposed by Hypoxi, is simple: increase circulation in those problem areas and the body can more easily break down and metabolise
the stubborn fat accumulated there. And the way the Hypoxi system does it is with sophisticated machinery programmed to apply a rhythmic massage of alternating high and low pressure. Hypoxi isn’t exactly new; in fact it has been around for several years. But now that celebs like Cheryl Cole, Robbie Williams and Madonna have acquired their own machines, the system is becoming more widely known. Tracking down a Hypoxi studio in Yorkshire wasn’t easy, as they are few and far between here in the North. Luckily, though, Hypoxi-Studio Harrogate opened its doors a few months ago, so I headed off to find out more. Hypoxi-Studio Harrogate is owned by Karin Robinson, and she is definitely her own best advertisement. One look at her to-die-for figure and I was already halfway convinced. We discussed where I would most like to shed fat from, 109
the answer being, without doubt, from around my middle. There are four types of Hypoxi machine, including ones that target the legs, hips and bum. But it turns out that the one most suited to me is the one favoured by Robbie Williams, namely the Vacunaut.
I’m usually very sceptical about weight-loss programmes that promise the earth, but there’s no arguing with my fantastic results. First, though, I would be spending 20 minutes on the Hypoxi Dermology machine. This, Karin explained, would boost the effects of the Vacunaut, and firm and tighten my skin. By this stage the sight of several futuristic ‘space suits’ hanging round the walls had me wondering what I was letting myself in for. If you’re a technophobe, one look at the Hypoxi website will probably be enough to have you running for the hills. Don’t be put off, though, because it’s actually quite fun. Once I was lying down, encased from neck to toe in my suit, I was hooked up to the machine. As it sucks the air out of the suit you get squeezed tight. For a moment it takes your breath away, but it settles down into a pattern of squeezes and releases. It feels odd at first, but you soon get used to it, and it becomes rather relaxing. Soon I was even beginning to fall asleep! Next I was to spend half an hour on the Vacunaut. Getting into the Vacunaut suit wasn’t terribly easy, but eventually I had been funneled in, and was zipped up ready to go. This time, rather than lying down, I was set walking briskly on a treadmill to get my circulation going, the suit massaging my midriff as I did so. Again there was that strange sensation of being sucked in and released, but it was pleasant enough. It wasn’t long until I reached my target heart rate, and before I knew it the session was over. Getting in and out of the suits was the toughest part of the whole experience, and I wondered how many more sessions I could cope with. After a few visits, though, I had it down to a fine art and suiting-up took just seconds. I started to look 110
forward to going to the studio, because at the end of each visit the endorphins had me feeling completely euphoric. Not only that, but after four sessions my clothes were feeling looser and my skin was looking much firmer. After six sessions I was weighed and measured, and to my delight found I had lost 5cm from my waist and tummy and at least 2cm from the tops of my legs. The belt on my jeans was down a couple of notches and I could fit into skirts that hadn’t seen the light of day for ages. And after completing twelve sessions the combined total loss from my waist, tummy and hips was a whopping 21cm. It has to be said that signing up for a programme of Hypoxi treatments doesn’t license you to eat what you want and guzzle as much wine as you like. You are advised to have a meal of complex carbohydrates two or more hours before each training session, and to stick to high protein meals in the 6 to 8 hours afterwards. And alcohol is definitely a no-go on treatment days. If you’re going to cheat, you will be wasting your money. For best results you need to be committed, and keep to regular sessions. I have already booked another course, but unfortunately there has been so much going on here at Dales Life that I haven’t been able to start it yet! Even so, despite not having had a session for a month, my measurements are still the same. I’m usually very sceptical about weight-loss programmes that promise the earth, but there’s no arguing with my fantastic results. Hypoxi has certainly helped me get back into shape, and I’m absolutely delighted.
Hypoxi-Studio Harrogate is at Clarendon House, Victoria Avenue, Harrogate. For further information visit www.hypoxiharrogate.co.uk or call 01423 500066.
DALES LIFE READER OFFER Want to try Hypoxi for yourself? Get 12 sessions at Hypoxi-Studio Harrogate, plus a free trial, for £395 — a saving of £100 on the normal price of £495. Call Karin Robinson on 01423 500066.
A world of difference See the latest British and European Designs of Kitchens, Bathrooms & Bedrooms Celebrating 31 years of successful trading in Yorkshire
Harrogate’s Latest Kitchen & Bathroom Showroom is Now Open
www.smithbrothersyork.com Smith Brothers (York) Ltd Osbaldwick Link Road, York YO10 3WA Tel: 01904 415222 Harrogate Showroom 168-170 Skipton Road, Harrogate HG1 4PS Tel: 01423 520378 (behind the ESSO garage)
KITCHENS • BATHROOMS • BEDROOMS
111
BATHROOMSDIRECT
LUXURIOUS, RELAXING BATHROOMS
DIRECT FROM THE DALES
Style | Service | Innovation | Quality | Value • • • •
Over 40 displays from all major manufacturers Trading since 1988 Independent local family firm Please call Heidi or Amanda for details of special offers and promotions
Bathrooms Direct, The Industrial Estate, Leeming Bar, North Yorkshire DL7 9UL T 01677 425788 | F 01677 425581 | E sales@bathrooms-direct.net 112
Book
MARK Brian Pike takes a critical look at what’s hot off the presses
The Fairtrade Everyday Cookbook Think ‘Fairtrade’ and what’s the first commodity that springs to mind? That’s right: bananas! The second? Right again: chocolate! Perhaps it’s no surprise, then, to learn that this is not a suitable book for anyone who objects to cooking with bananas or chocolate. To be fair, contributors — members of the public and a scattering of celebs — do manage to ring the changes with recipes that include other Fairtrade ingredients, such as spices, wine, dried fruit, sugar, nuts and honey. Even so, if you’re on a diet then this is a book that should be kept under lock and key by another responsible adult. That said, it’s clearly a very worthy project, and if there’s an outside chance of making the world a better place by scoffing Banana Butterscotch Pudding, or Bitter Chocolate, Apricot and Almond Tart, or Banana and Chocolate Muffins, then I’m willing to give it a go. Dorling Kindersley, paperback, £14.99
Seven Ages of Britain David Dimbleby TV tie-ins are often poor value for money, but in this instance admirers of the series probably won’t be disappointed. Despite the jacket credit, the majority of the text wasn’t penned by David Dimbleby himself but by seven leading art experts, and it includes plenty of extra details that didn’t make it into the programmes. What’s more you get the chance to pore at leisure over numerous fine reproductions of the art treasures deemed to have defined the history of our nation. Considering that
the book covers a period of two thousand years, I can’t help wondering about the wisdom of devoting a whole one seventh of it to the 20th century, whose art seems — in comparison to, say, the splendours of Medieval England — distinctly underwhelming. That aside, this is an enjoyable volume, about which it would be churlish to complain further. Hodder & Stoughton, hardback, £25
Gardeners’ Question Time Techniques & Tips for Gardeners If you’re determined to take your garden in hand this year, then here’s a book that deserves a place on your shelf. Written by four Gardeners’ Question Time stalwarts — Matthew Biggs, Bob Flowerdew, Anne Swithinbank and the late John Cushnie — it’s a lively and attractively illustrated compendium of garden wisdom. From aphids to water butts, from air-layering to wind-damage, from apricots to weedkillers, there can’t be many horticultural conundrums that aren’t tackled here. It’s a splendid reference work, but also a volume that will make an engrossing browse on dark evenings or when the weather keeps you indoors. Clear, practical and eminently sensible, it’s ideal for relative beginners and for anyone looking to stretch their horizons by taking on new projects. Even seasoned old-timers will undoubtedly benefit from a quick skim through the accumulated garden lore of four of the country’s top horticulturalists. Dorling Kindersley, paperback, £14.99 113
Gordon Ramsay’s Great Escape: 100 of my Favourite Indian Recipes Lots of recipes. Lots of colourful photos. But why? Why do we need Gordon Ramsay to interpret Indian food for us? There are plenty of talented Indian-born chefs writing excellent cookbooks, none of whom seem inclined to start dishing out advice on how to make Yorkshire pudding or cook porridge. Most likely this is because they don’t have a team of agents and PR people behind them, telling them they ought to be doing something ‘different’. Frankly I’m fed up with celeb chefs who seem to want to specialise in absolutely everything, and I yearn for those ‘Good Old Days’ when folk stuck to what they did best. If you want a terrific book about Indian food then go buy Fresh Flavours of India by Das Sreedharan — and let Gordon get back to the pressing business of not losing any more Michelin stars. Harper Collins, hardback, £25
The Music Instinct Philip Ball Even if it’s only whistling in the shower or banging a stick on the park railings, most of us enjoy making and listening to music of one sort or another. But why does music engage our emotions so strongly? This book tries to answer that question. If, like me, you can’t read a musical score, the many notated examples may seem a bit daunting, though fortunately there’s a website where you can listen to recordings of them being played. And whilst there is a strong emphasis on classical music, the 114
author is as comfortable talking about the Beatles and Led Zepplin as he is discussing Beethoven and Liszt. I wouldn’t say it’s always an easy read, but the subject is a fascinating one, spanning everything from a 40,000-year-old flute to music cranked out by computers. Popular science books are ten-a-penny nowadays, but this one deserves a resounding fanfare. Bodley Head, hardback, £20
Back to Basics Abigail R Gehring (editor) A classic American manual on country living and self-sufficiency, now available in an updated edition on our side of ‘The Pond’, but how well does it translate from the ‘Land of Opportunity’ to murky 21st century Britain? At first sight, not well. The chances of my ever wanting to build a log cabin, make rawhide moccasins or forge my own shovel are, to say the least, remote. Surprisingly, though, it wasn’t long before I started finding this encyclopedic reference book strangely addictive. This is survivalism in overdrive. Ray Mears may bumble about in the wilderness scoffing berries and snaring the odd rabbit — this marvelously exuberant volume explains how to do all that plus raise your own livestock, make your own cheese, brooms, candles, soap and cider, dye your own yarn, weave rugs and build saunas, rafts and drystone walls. It even tells you how to make a dulcimer for heaven’s sake. Bonkers but brilliant. Robinson Publishing, hardback, £16.99
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LEYBURN & MID-WENSLEYDALE
Business ASSOCIATION ANNUAL BALL 2010
ver 260 people enjoyed an evening of feasting, dancing and prize draws at the Leyburn & MidWensleydale Business Association Ball at the Blue Lion in East Witton on 30th January. “The weather was favourable, and the evening was a great success,” says chairman Richard Sanderson. “The Association does a vital job giving local businesses a voice and highlighting their contribution to the community. Last year, for example, we launched the ‘Leyburn in Bloom’ competition. Our members work hard, so it’s good to have an event where we can relax and socialise.” The Association represents 70 businesses in and around the town. For more information visit www.wensleydale.net.
O
Emma & Paul Bellwood
Monica Duffus & David Metcalfe
Matt and Carolyn Blyton & Helen & Mark Simpson
Joanne Long & David Berry
Emma and Paul Roberts, Jen & Adam Cartwright 116
Colin & Kim Thompson
Matthew Colley, Amanda Penrose, Leonie & Keith Garrard
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Judith Collier, Kate Parkinson & Gabriel McManus 117
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All AspEcTs of TrADITIonAl & conTEmporAry wrougHT Ironwork gATEs & VIcTorIAn rAIlIngs. weather vanes, security grilles, Handrails, Balustrades, curtain poles, Door furniture, Dog grates. All types of fabrication work undertaken. specialists in remote control and automated gate systems which can be fitted to existing wooden or metal entrance gates.
frEE EsTImATE, ADVIcE AnD BrocHurE
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01677 450450/450374
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The forge, finghall, nr. leyburn
• An average home could generate £800 - £900 per year • Increase the value of your home • New increased feed in tariff from
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For further information please contact
DDR Electrical Ltd Telephone 01969 625529 Mobile 07708023716 118
Traditional wooden gates, top quality fencing, wooden decking and garden furniture. All hand-made by craftsmen using the very finest timber. Repairs to existing gates and fencing also available. Specialists in automated gate systems. Distance and delivery no object. Call for a free estimate or on site quotation.
Tel: 01677 450450/450374 The Forge, Finghall, nr Leyburn
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J Parfitt Plumbing & Heating
The Wensleydale House Doctor
Domestic & Commercial work undertaken:Plumbing & Heating Installation Bathroom Installation
Home Improvement Specialist • Interior & Exterior Painting • Interior Decorating • Tiling • Plumbing • Plastering • Flooring (including laminate) • Kitchens and bathrooms fitted
T: 01969 650665 M: 07882005261 Email: jparfitt@dsl.pipex.com Qualified Engineer with 30 years experience
No job too small BOOKINGS NOW BEING TAKEN FOR SPRING EXTERIOR PAINTING
Tel: 01677 450810 Hunton, Bedale, North Yorkshire
Holiday Cottages
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A.J.Hicks Domestic Plumbing Services
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CALL 0800 369 8861 Or visit www.SykesOwners.co.uk
C OT TAG ES
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BAINBRIDGE
For all your domestic plumbing needs Fast, friendly, reliable service. 24hr service NO CALL OUT CHARGE Are you having difficulty finding a plumber? Are they always too busy to deal with the little jobs? Bathrooms fitted Tiling work Call Andy Hicks Tel: 01677 450309 Mob: 07845 936064 Email: andrew.hicks93@virgin.net
No job too small!!!
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Paul Rutter
S W S E EEP L A D
Optometrist and contact lens practitioner
2 ne 0800 028 66
2
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BSc(Hons) MC Optom
Keeping your chimney clean, safe and efficient is very important, who you choose to clean your chimney is equally important.
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
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.
7 Southend, Bedale Telephone 01677 424142
FREEFONE 0800 028 6622 • City & Guilds qualified • Fully insured • Certificates issued • Prompt professional service • Bird guards and cowls fitted • NO MESS - NO FUSS! Martin Tradewell QUALIFIED CHIMNEY SWEEP Brookside Cottage Eastgate-in-Weardale DL13 2HU
City & Guilds Qualified No: 7641 122
•BUSINESS ACCOUNTS• 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
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We sweep all chimneys, solid fuel appliances as well as open fires, and we can also fit bird guards and cowls.
We have been selling computers in Northallerton & the surrounding area for approximately 25 years.
A good selection of Laptops Systems built to your own specifications Printers and Scanners Data retrieval Repairs Routers, Cartridges, Stationery etc Systems installed within a reasonable distance Unsure of what you need? We give plain, helpful advice on what would suit YOU ● ● ● ● ● ● ●
Just ring Eric on 01609 774129 and see how easy computing can be.Or check out our web site on
www.thecomputershopltd.co.uk
9b Garthway Arcade, Northallerton, N. Yorks 123
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
PREMIERE CARE CARING AGENCY 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.
Call 01937 558604
Thornborough Hall, Leyburn, North Yorkshire, DL8 5AB
0% finance available on request All major credit cards accepted
Telephone: 01969 622499 Mobile: 07802 712366
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A villa with a view
To rent on the Cote Dâ&#x20AC;&#x2122;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 or 07797 757757
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professional expertise in town and country property
Laurel House, Snape, Bedale For sale in two lots. Lot 1 attractive three bedroom country cottage. In need of complete refurbishment. Good range of outbuildings, barn, workshop & garage. Gardens & grounds. Lot 2 4.2 Acres of agricultural land convenient location For sale by public auction on Wednesday 24th March 2010 at 7.00pm at The Hambleton Suite, Solberge Hall Hotel, Northallerton.
Guide Price: Lot 1 - £150,000 - £200,000 Lot 2 - £20,000
East Woundales Farm, Knayton, Thirsk Outstanding rural redevelopment opportunity. Residential small holding with 36 acres in a ring fence. The bungalow is in need of complete refurbishment. Stone farm buildings and barn with potential. Stunning location. viewing by appointment. For sale by public auction on Wednesday 24th March 2010 at 7.00pm at The Hambleton Suite, Solberge Hall Hotel, Northallerton.
Guide Price: £375,000 - £450,000
at Robin Jessop Ltd we specialise in selling individual property. From barn conversions to farms to country houses with land. If you would like more information on the above properties or any other property we have for sale please do not hesitate to contact us.
Bedale 01677 425950
www.robinjessop.co.uk
DineFor
To
Great places to eat and stay in the beautiful Yorkshire Dales.
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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, look out for the lobster festival in July! 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.
THE BUCK INN Overlooking the cricket pitch on the village green, the Buck Inn is an ideal country retreat. It offers wholesome pub food as well as exciting modern cuisine — all freshly prepared to the Buck’s own recipes. Diners can eat in the bar or dine in the restaurant by candlelight. The bar offers a comprehensive wine list and has a selection of well-kept ales, including the locally brewed ‘Black Sheep’. You can also choose from 40 different malt whiskies. Accommodation available. The Buck Inn, Thornton Watlass, between Bedale and Masham. tel: 01677 422461 www.buckwatlass.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
RUDDING PARK HOTEL
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
Best UK Luxury Hotel and number six in the world according to TripAdvisor’s Travellers’ Choice awards 2010. Rudding Park lies just two miles south of Harrogate and thirty minutes north of Leeds. The four Red Star hotel boasts 50 luxury bedrooms, the two AA Rosette Clocktower Restaurant, and 15 self-contained conference and banqueting rooms. Rudding Park’s 18-hole golf course and 6-hole Repton Short Course run through the existing 300 acre parkland and provide a challenge for even the most seasoned golfer. Rudding Park, Follifoot, Harrogate. tel: 01423 871350 www.ruddingpark.co.uk
HENDERSONS BAR & RESTAURANT 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 new bar and bistro-style restaurant with a contemporary feel. Talented young chef Gavin Swift, formerly of the Wyvill Arms, has hand-picked top quality local suppliers to provide the ingredients for his fresh, inventive take on modern British cuisine. Hendersons Bar & Restaurant, Westholme Estate, Aysgarth. tel: 01969 663268
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 BRIDGE INN Situated in the lovely rural village of Whorlton, close to Barnard Castle, The Bridge offers the sophistication and flair of city dining, using seasonal locally-sourced produce. An extensive wine list has been specifically created to complement the menus. A special dining event is held every month with champagne on arrival. Whorlton Village, Barnard Castle, County Durham. tel: 01833 627341 www.thebridgeinnrestaurant.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
Uniquely Portland.
© Portland Conservatories. 2010 All rights reserved.
Now totally affordable.
THREE YEARS INTEREST FREE CREDIT WITH YOUR FIRST YEAR PAYMENT FREE For further information about Portland Conservatories call 01325 349558 or visit www.portlandconservatories.co.uk
T I M B E R C O N S E R VATO R I E S
EG: Cash price £10,000, deposit (25%) £2500, payment on installation (10%) £1000 then 24 monthly payments of £270.83 (commencing 12 months from conservatory delivery), total repayable £10,000. APR 0% typical. Other schemes available.