Festive Essentials November December 2017 by Allies Group Ltd

FEST i VE ISSUE 3 - NOVEMBER/DECEMBER 2017

TASTE

Mouth-watering menus

GIVE

Inspiring ideas

CELEBRATE Making memories

Welcome

The Essentials

ISSUE 3 • NOVEMBER/DECEMBER 2017

04 Feast festive Top chefs reveal tasty twists on traditional Christmas dinner

12 Turkey tips Michelin star advice on roasting your best bird yet

14 Pudding pointers Wynyard Hall’s pastry team’s guide to the perfect Christmas pud

18 Deck the halls Interior inspo to swoon over this festive season

20 Top of the trees

Have yourself a merry little Christmas... It’s that sparkly time of year again! Time to start thinking about all things festive, from food and fabulous interiors, to twinkly trees, go-to events and glorious gifts for all. This year’s Festive Essentials is packed with expert tips to help keep stress at bay, including advice on cooking the perfect turkey and steaming your best Christmas pudding yet, as well as picking out the best-looking tree to help add some seasonal sparkle to your living room this December. Be sure to check out our Christmassy what’s on guide for fancy events happening near you and our recipe pages for plenty of tasty inspiration - especially if you’re quite partial to transforming your leftovers into something spectacular. Have fun, whatever you get up to. Season’s greetings from us!

Jessica Laing, editor Photography Martin Poole (Omar Allibhoy recipes, pages 4-5) Sean Elliott Photography (Tutti & Co Large Wood Star, page 19)

Experts share advice on picking out the perfect real tree

22 Get giving Mini gift guides for him, her and them

28 Christmas crackers Festive happenings and events worth booking up for

34 Our kind of Christmas Newcastle panto stars talk favourite festive memories

If you wish to advertise with us please contact our sales team: Lisa Anderson: lisa@remembermedia.co.uk / 07734 560565 or Heather Spacey: heather@remembermedia.co.uk / 07846 073584

Remember Media Ltd, e-volve Business Centre, Cygnet Way, Rainton Bridge South Business Park DH4 5QY remembermedia.co.uk All contents copyright ©2017 RememberMedia Ltd. All rights reserved. While every effort is made to ensure accuracy, no responsibility can be accepted for inaccuracies, howsoever caused. No liability can be accepted for illustrations, photographs, artwork or advertising materials while in transmission or with the publisher or their agents. All information is correct at time of going to print, October 2017. Festive Essentials is published annually by Remember Media Ltd.

FESTIVE ESSENTIALS NOVEMBER/DECEMBER 17

Festive Essentials

“This dish has all the elements of the perfect Christmas centrepiece - and it’s just too easy to prepare!” OMAR ALLIBHOY, CHEF AND FOUNDER OF TAPAS REVOLUTION

Recipes PATO CON CIRUELAS Duck with prunes, chestnuts and Pedro Ximenez Sherry Serves 6 INGREDIENTS: 3 tbsp olive oil 1 small whole duck (about 1.5kg/3lbs), cleaned 8 garlic cloves, skin on but crushed A handful of peeled chestnuts 1 onion, thinly sliced 6 sprigs of fresh thyme 12 prunes 125ml Sweet Pedro Ximenez Sherry Salt and freshly-ground black pepper 250ml tbsp cold water

FEAST FESTIVE Get fun and festive in the kitchen with six tasty twists on traditional Christmas eats. Add sizzling Spanish flavour, pimp your puds and transform turkey leftovers…

FESTIVE ESSENTIALS NOVEMBER/DECEMBER 17

METHOD: Preheat your oven to 200°C/400°F/gas mark 6. Heat the olive oil in a wide ovenproof pan, or casserole dish, over a medium heat. Season the duck with salt and pepper and pan-fry on all sides until golden. Help yourself with a pair of tongs. After 10 minutes, remove the duck from the pan and set aside. Add the garlic cloves, chestnuts and onion to the pan and fry for 10 minutes. Add the thyme and prunes and cook for a further 5 minutes. Return the duck to the pan and flambé with the sherry. To do this, slowly tilt the pan towards the flame until the sherry catches, or light with a match. Let the flames flare up, then die down, before adding 250ml (1 cup) of water. Put the pan in the oven and cook for 25 minutes, then switch off the heat and leave the duck in the oven for a further 20 minutes without opening the door. This should crisp up the skin and cook the duck to perfection, as well as resting the meat. Serve with roast potatoes, or good quality bread.

Festive Essentials

TURRON DE ALMENDRA Recipes taken from Spanish Made Simple: Foolproof Spanish Recipes for Every Day by Omar Allibhoy of Tapas Revolution (Quadrille, £20) Tapas Revolution Newcastle, S3, Greys Quarter, Newcastle.

Toasted almond nougat Makes 1 bar

INGREDIENTS: 300g (21⁄3 cups) of good-quality, raw and skinless almonds, ideally Spanish, such as Marcona 1 egg white 200g (¾ cup) honey 100g (½ cup) caster (super fine) sugar ½ tsp ground cinnamon METHOD: Preheat your oven to 200°C/400°F/gas mark 6. Spread the raw almonds over a roasting tray and roast for 3–4 minutes, until lightly golden. Set aside to cool, then crush in a food processor. Be careful not to pulverise the almonds. Whisk the egg white in a clean, grease-free bowl until it is an opaque white foam. This will take a few minutes with an electric whisk, or in a mixer. Put the honey, sugar and cinnamon into

a heavy-based pan over a low-medium heat, stirring with a wooden spoon or spatula until the sugar has melted with the honey. Remove from the heat and add the egg foam, little by little, whisking and mixing continuously. Place the pan back over a low heat and add the crushed almonds, a little at a time, still stirring and mixing with a wooden spoon, or a spatula, as the mixture thickens, for no longer than 5 minutes. If your mixture splits for some reason, you can blend this mix in the food processor again for 30 seconds and it will come back together. Pour the mixture into a rectangular silicone mould, or a baking tin (about 25 x 12cm [10 x 5in]) lined with baking parchment, using a spatula to push and spread the mixture level and into the corners. Cover with parchment paper and rest a heavy bag of rice (or similar) on top to weight it down. Let set in a cold environment for at least 24 hours.

“In Spain, we have turron to finish off a big dinner. You could say it’s a Spanish twist on a fruit cake - it’s a Christmas tradition”

OMAR ALLIBHOY, CHEF AND FOUNDER OF TAPAS REVOLUTION 05

FESTIVE ESSENTIALS NOVEMBER/DECEMBER 17

Festive Essentials

“With festive flavours of sage and roasted chestnuts, your bird the royal treatment this Christmas. A sophisticated spin on traditional turkey.”

ROYAL LANCASTER LONDON

JEWELLED POT ROAST MOROCCAN TURKEY BREAST Spiced with ras el hanout butter and stuffed with a bejewelled stuffing Serves 8 INGREDIENTS: For the turkey 2kg turkey breast, skin on 50g of butter 1 tbsp ras el hanout 8 figs, halved 2-3 tbsp of honey Sea salt and ground black pepper For the stuffing 50g dried apricots, finely sliced 50g sultanas 25g butter 1 onion, finely chopped 1 tbsp ras el hanout 200g breadcrumbs Seeds of 1/2 pomegranate 4 garlic cloves, finely chopped Zest of 1 orange A large handful chopped fresh coriander For the gravy 250ml dry white wine FESTIVE ESSENTIALS NOVEMBER/DECEMBER 17

250ml of chicken stock 1 tbsp honey 1 tbsp of plain flour METHOD: To make the stuffing, place the apricots and sultanas in a bowl and cover with boiling water to soak for 15 minutes. Heat a frying pan over a medium heat and melt the butter. Add in the onions and fry gently for 6 minutes until completely softened. Place the rest of the stuffing ingredients in a mixing bowl and add the cooked onions. Season with sea salt and ground black pepper and mix until completely combined. Set aside. Preheat the oven to 200˚C/400˚F/Gas mark 6. Butterfly the turkey breast, or ask your butcher to do it for you. Lay it flat on a chopping board and pile on the stuffing down the centre. Carefully, tightly roll it up and then using kitchen string tie it in 2 inch intervals. Place the stuffed and tied breast in a large oval heavy based pot with a lid. Rub all over with soft butter and season with ras el hanout, sea salt and ground black pepper. Cover with a lid and roast the turkey breast in the middle shelf of the oven for 1 hour and 20

this is the perfect recipe to give

- ADAM WOOLVEN, HEAD CHEF AT ISLAND GRILL,

minutes (or 40 minutes per kg). Check that it’s cooked by inserting a metal skewer to the centre to see that the skewer is very hot and the juices run clear when removed. Baste regularly throughout the cooking time. 15 minutes before the end of the cooking time, remove the lid and add the figs around the turkey breast and drizzle all over the turkey and the figs with honey. Remove from the oven, transfer the breast and figs to a chopping board and allow to rest under tin foil while you prepare the gravy. Place the pot over a medium heat and whisk in the white wine to deglaze the bottom. Add in the chicken stock and reduce by half. If you want a thicker sauce, add three tablespoons of the gravy liquid to a small bowl and whisk together with 1 tablespoon of plain flour. Season with a little honey and some extra ras el hanout to taste. When you have a smooth mixture whisk this back into the gravy and let it bubble away until it reduces to the desired thickness. Season with sea salt and ground black pepper. Carefully remove the string from the cooked turkey and then carve in generous slices. Serve with the warm gravy, sprinkle of pomegranate seeds, coriander and the Christmas sides of your choice.

Festive Essentials

ROAST TURKEY BALLONTINE

With pork, sage and chestnut stuffing Serves 2

INGREDIENTS: 4 turkey escalopes 4 pork sausages ½ bunch of chopped sage 1 small white onion 2 garlic cloves 50g butter 30g chestnuts, chopped 100g fresh white breadcrumbs Pinch of salt and pepper METHOD: For the stuffing, peel and finely dice the onion and chop the garlic, before adding to a small frying pan with 25g of butter. Cook on a medium heat until the onions are soft and translucent. Add the sage, chopped chestnuts & breadcrumbs. Season with a pinch of salt and pepper and mix well. Set the mix aside in the fridge to cool. Once cooled, remove the onion mix from the fridge, and mix in the sausage meat.

For the ballontines, place the turkey escalopes onto a clean chopping board, cover with cling film and use a wooden rolling pin to flatten each escalope to around 1cm thick. Place a sausage-sized amount of stuffing down the middle of each escalope. Don’t go right to the edge. Fold each side of the turkey escalope over the stuffing mix. Place on cling film and roll tightly five times, tying a knot in each end to prevent water getting in during cooking. Bring a large pot of water to the boil and add the ballontines. Cover the pot with a lid and poach for 15-20 minutes, until cooked. Once cooked, remove them from the water and

transfer directly to the fridge, leaving them to cool for one hour. The preparation and cooking process can be done a day in advance of serving the ballontines. Once cool, remove the cling film. Heat a large, non-stick frying pan and add 25g of butter. Fry the ballontines on all sides until they are golden-brown. Season well with salt and pepper. Finish in a pre-heated oven (180C) and cook for 8-10 minutes. To serve, slice on an angle and serve with your favourite roasted vegetables. Adam Woolven is head chef at Island Grill restaurant at Royal Lancaster London www.royallancasterlondon.com

@tynesidebarcafe

FESTIVE ESSENTIALS NOVEMBER/DECEMBER 17

Festive Essentials

FESTIVE ESSENTIALS NOVEMBER/DECEMBER 17

Festive Essentials

“This is a no-fuss brussel sprout recipe.

Baked in a creamy white sauce, the sprouts can be kept warm in a low oven until you’re ready to serve them.”

- DONAL SKEHAN, CHEF AND TV PERSONALITY

BAKED BRUSSEL SPROUT GRATIN Serves 6

INGREDIENTS: For the gratin 1 tbsp of olive oil A good knob of butter 1 clove of garlic, finely chopped 1kg of Brussel sprouts, peeled and halved 75g of Parmesan cheese, finely grated Sea salt and ground black pepper For the white sauce 2 tbsp butter 2 tbsp flour 240ml milk

METHOD: Heat the oil and butter in a large frying pan over a medium high heat until the butter melts and begins to foam. Add in the garlic and fry for 30 seconds before adding in the brussel sprouts and stir frying for 6-8 minutes until tender. Make the white sauce by melting the butter in a saucepan then adding the flour, whisking vigorously for 1 minute. Add in the milk, whisking as you go until you have a smooth mixture. bring to the boil for about a minute or until thickened then set aside. Stir through 1/3 of the Parmesan cheese. Preheat the oven to 200°C/400°F/Gas mark 6. Place the brussel sprouts into a baking dish and pour the white sauce over to coat. Sprinkle with the remaining Parmesan and cook in the oven for about 20 minutes. Serve straight away.

Great value, provincial French cooking served in our relaxed and friendly bistrot Prix fixe lunch

1 / 2 / 3 courses £9.95 / £11.95 / £13.95

Prix fixe early evening 2 courses £14.95

À la carte and Children’s menu available 93-101 Albert Road, Middlesbrough, TS1 2PA 01642 260 600

FESTIVE ESSENTIALS NOVEMBER/DECEMBER 17

Festive Essentials

BLACK FOREST BROWNIE TRIFLE Serves 10

INGREDIENTS: For the brownies 225g dark chocolate, broken into squares 225g butter 300g caster sugar 3 large eggs, beaten 1 tsp vanilla extract 100g plain flour 1 tsp baking powder

“This recipe might look complicated, but in fact it’s incredibly easy.

Whichever way you decide

to do it, always go for the best quality dark chocolate you can afford.”

- DONAL SKEHAN, CHEF AND TV PERSONALITY

For the chocolate custard 600ml cream 140g caster sugar 4 egg yolks 1⁄2 tsp vanilla extract 200g dark chocolate, broken into squares For the cherry syrup 3 x 400g can black cherries in syrup 2 tbsp kirsch or brandy For the cream topping 300ml cream 1⁄2 tsp vanilla extract 2 tbsp sifted icing sugar 200ml tub crème fraiche For the decoration A handful edible gold stars A good sprinkling edible gold sprinkles 100g dark chocolate, in large thick shavings 100g white chocolate, in large thick shavings 100g fresh cherries (optional) METHOD: Preheat oven to 180°C/350°F/Gas mark 4. To make the brownies, line a 22 x 30cm baking tin with baking parchment. Place the chocolate and butter in a heatproof bowl and set over a saucepan of barely simmering water, making sure the base of the bowl does not touch the water. Stir constantly until melted and smooth. With a hand-held electric mixer, whisk the sugar and eggs together for 2-3 minutes until pale and fluffy. Slowly add the melted chocolate and butter then add the vanilla extract and continue to whisk until thickened. Lastly, sift in the flour and baking powder and fold in gently. Turn

the mixture into the prepared tin and bake in the middle shelf of the oven for 25 minutes until the top is firm and the cake has come away slightly from the sides of the tin. Leave to cool. To make the chocolate custard, pour the cream into a saucepan and bring to the boil. Beat together the sugar, egg yolks and vanilla extract in a bowl. Pour over two tbsp’s of the cream into the egg yolk mixture, whisking to combine, then add back into the rest of the cream. Lower the heat and cook for a few minutes, stirring continuously with a wooden spoon until the custard coats the back of a spoon. Meanwhile, melt the chocolate in

FESTIVE ESSENTIALS NOVEMBER/DECEMBER 17

the microwave on high for 1 minute, or do it in a heatproof bowl set over a pan of simmering water. Remove the thickened custard from the heat and stir in the melted chocolate. Cover with cling film and leave to cool. To make the cherry sauce, drain the cherries, reserving the liquid, then set aside. Place the liquid in a pan with the kirsch or brandy and simmer for about five minutes or until syrupy – it should be about 100ml in total. Stir in the cherries and leave to cool. Cut the brownies into small squares and use to cover the base of a trifle bowl. Spoon over the cherries along with their syrup. Spoon over the chocolate

custard, then cover with cling film and chill while you finish making the topping. Lightly whip the cream with the vanilla extract and icing sugar until soft peaks form, then gently fold in the crème fraiche. Cover with cling film and chill until you are ready to assemble. To serve, pile large dollops of the cream mixture on top of the custard and decorate with the gold stars, sprinkles, chocolate shavings and some fresh cherries, if you like. Find more of Donal’s recipes at www.donalskehan.com and www. youtube.com/donalskehan - and don’t forget to catch him on BBC One’s Saturday Kitchen!

01670 330 020

glasshousecramlington.co.uk

THE ART OF DINING I N G O O D C O M PA N Y DELVE INTO OUR STUNNING FOOD AND DRINKS MENUS

MANOR WALKS CRAMLINGTON NE23 6UT

Festive Luxury... This festive season indulge with family and friends at Seaham Hall. Whether you are planning a private party, treating yourself to a luxurious festive break in one of our sumptuous suites or enjoying a spot of well deserved pampering in our award winning spa... Seaham Hall will make your festive season extra special... For the ultimate gift this Christmas visit our website and explore our gift vouchers, to find a gift everyone will love...

Seaham Hall Hotel, Lord Byron’s Walk, County Durham, Sr7 7Ag Tel: 0191 516 1400 Email: reservations@Seaham-Hall.com www.seahamhall.co.uk

Festive Essentials

TURKEY TIPS Michelin-starred chef, Steve Smith, had a spell in the kitchen at Seaham Hall Hotel. Now he heads up the acclaimed Bohemia Bar & restaurant in in Jersey. Here’s how he makes festive leftovers lovely!

1 >>> Have a game plan

Decide what you’re going to do with your meat. Do you want to just pick the meat off for sandwiches? Do you want to make soup or stock with the bones? Do you want to save some of the meat for a future recipe? Think this through, as your plans for the leftover turkey will dictate how you take it apart.

2 >>> Don’t wait!

Take it apart right after dinner. You probably already have a chopping board and carving knife out that you’ve already used for the turkey, so if you take apart the bird now, you only have to wash everything once. Taking it apart straight after your meal also means it will take up less space in your fridge. Put the meat into two separate piles; white meat for sandwiches and dark meat for cooking.

3 >>>

4 >>>

Make stock

Turn bird into brunch

Bundle the bird into a pot and let it simmer away with whatever vegetables and herbs you have left over. Pour over cold water to cover the bones by an inch and bring to a gentle simmer. Simmer gently for three hours, skimming the fat out occasionally, strain and remove the bones. The stock can be refrigerated in an airtight container for two or three days, or frozen for up to three months. You can reduce until syrupy to end up with a very strong, gelatinous stock which can be dropped into casseroles or soup. FESTIVE ESSENTIALS NOVEMBER/DECEMBER 17

Christmas dinner with all the trimmings might be heavy and full of fat, but turkey meat in itself is really good for you – high in protein and incredibly low in saturated fat. So why not give some lighter style dishes a try instead of the usual heavy curry, or turkey pie? A fresh turkey salad with juicy pomegranate seeds, or an Asian salad with fresh Clementine slices and a honey and soy dressing, would be the perfect antidote to all that gravy and stodge. Or, try pairing it with some Moroccan flavours, like aubergine and spicy harissa, for some winter warming flavour.

Festive Essentials

“When Christmas lunch is over, you’re often left with a mountain of turkey meat,

not to mention the carcass, staring you in the face. You might be in a post-dinner food coma, but try not to just shove some cling film over the whole thing and heave it into the back of your fridge. Try a few of my time-saving tips to make the most of the whole bird.”

- STEVE SMITH

POSH TURKEY LEFTOVER SANDWICHES

Turkey, cream cheese, apple and celery, pecan and mizuna on rye bread Makes 4 sandwiches INGREDIENTS: 8 slices of rye (or multi-seed bread) 10 generous slices of white turkey meat 100 grams sliced/flaked turkey leg meat 1 Granny Smith apple, sliced 24 pecan nuts, roughly chopped 1 stick of celery, finely-chopped 40g mizuna 120g cream cheese (or Philadelphia) Salt and pepper 2 tbsp hazelnut vinaigrette 25g butter METHOD: Butter all of the bread, divide the cream cheese between four slices and spread evenly. Sprinkle the pecan nuts and celery over. Divide the brown turkey meat between the s andwiches and cover with sliced apple. Season with salt and pepper. Mix the mizuna with a little hazelnut dressing and place on top of the turkey meat.

Place the white turkey meat on top and place the remaining slice of bread on top. Cut with a sharp serrated knife and serve.

Steve Smith is head chef at the Michelin-starred Bohemia Bar & Restaurant in St Helier, Jersey. The restaurant was recently ranked 11th best restaurant in the UK in the Good Food Guide 2018. Bohemia Bar & Restaurant, St Helier, Jersey www.bohemiajersey.com

PRIZE DRAW

Ooh la la!

We’ve teamed up with the newly-opened Bistrot Pierre in Middlesbrough to offer one lucky winner the chance to win dinner for four.

The new French restaurant adjoins the brand new Holiday Inn Express and is within walking distance of the train station, MIMA (Middlesbrough Institute of Modern Art) and Middlesbrough Town Hall. The prize winner and three friends or family members will enjoy a choice of freshlyprepared French classics, bistrot-style favourites and seasonal dishes, all made daily using carefully-sourced ingredients from local and artisan French producers. TERMS AND CONDITIONS

The prize consists of a dinner for four people, choosing from Bistrot Pierre’s evening a la carte menu up to the value of £200. The prize can be taken Sunday to Friday, subject to availability. Excludes special events, such as Christmas Day, New Year’s Eve and Valentine’s Day. Valid until February 28 2018.

FESTIVE ESSENTIALS NOVEMBER/DECEMBER 17

Festive Essentials

Pudding pointers Love them or loathe them, Christmas wouldn’t be the same without Christmas pudding. But do you know how to make a cracker? Wynyard Hall’s pastry team reveal their top tips on creating your most perfect pud yet… Go for quality

Make sure your ingredients are of the highest quality. That means fresh and sustainably-sourced it’ll make the world of difference in terms of flavour and finish.

Choose your booze

High-grade alcohol should be used. If you wouldn’t drink it, don’t put it in your pud!

Think ahead

Try and macerate the fruit and alcohol as early as possible (normally no later than July) and bake your pudding a week in advance. Store in a dark room to help develop the flavours, ready for Christmas Day.

Banish the brrr

Make sure your citrus fruits are at room temperature FESTIVE ESSENTIALS NOVEMBER/DECEMBER 17

before juicing to get a much better yield. The same goes for your eggs - they should be at room temperature when mixing to prevent curdling.

Stay suet-savvy

Use dried suet, rather than fresh, as it’ll make the pudding less greasy.

Be adventurous

Don’t be afraid to experiment with flavours - there are so many different varieties to try when it comes to spices and fruit. Sometimes it’s nice to break free from tradition!

Get hands-on

Always mix your ingredients by hand. Using a food processor, mixer or blender will jeopardise the pudding’s texture and make it too smooth.

Did you know? The first hand-written Christmas Pudding recipe is believed to date back to the Middle Ages, when they were known as mince pies or ‘plum puddings’ - and filled with pheasant, partridge, rabbit and other poultry. Later, people began adding apples, candied fruits, raisins and sugar, and the sweet, traditional ‘pudding’ was born. Traditionally, puddings were made on, or immediately after, the Sunday before Advent - known as ‘Stir-up Sunday’ - and everyone in the household would stir from east to west, while making a Christmas wish.

Brought to you by:

@Nclmarkets

@GraingerMarketNewcastle / @Newcastle-upon-Tyne-Markets

Christmas Markets In Newcastle

Christmas at the Grainger Market Relax and enjoy this wonderful 6 day a week shopping experience away from the usual hassles. A fantastic array of local shops selling all things Christmassy from turkey to tinsel, calendars to sprouts. Look out for the arts and crafts, upcycled, vintage and designer fairs every Saturday. Open 9am to 5.30pm Monday to Saturday, with special Sunday openings in December (11am-4pm) International Christmas Market Traders from around the world bringing their traditional food and Christmas ware, with a very special visit from Santa. Friday 17 November to Sunday 10 December Grey’s Monument, Grey Street and Grainger Street Newcastle Christmas Market Tasty treats, gorgeous gifts and unique stocking fillers. Monday 11 to Sunday 17 December (includes the Farmers’ Market on Friday 15 December). Grey’s Monument, Grey Street and Grainger Street

Enjoy a mulled wine & tasty bites as you browse stalls full of festive food, drink & great gifts, with crafts to keep the children busy and of course Santa himself!

Quayside Sunday Market Handmade, tasty, quirky and traditional – it’s all found at this popular street market on the banks of the picturesque Tyne. Every Sunday (9am to 4pm)

0191 211 5512

Our upstairs wine department has probably the finest selection of wines and spirits in the region together with a vast range of Champagnes, Sparkling Wines, Prosecco, Ports and Sherries! If it’s meat products you’re after, our in house butchers have a great selection of locally bred meats and game and of course a selection of free range and herb fed bronze turkeys. We also have a fabulous selection of olives and our fruit and veg area is packed with the freshest produce, delivered on a daily basis. Plus we have a range of over 150 cheeses to tickle your taste buds including the finest Stilton and just for a change of menu we have a selection of fresh fish!

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

And of course we stock all of your day to day groceries including biscuits, fruit cakes, artisan bread, fruit juices, sweets and much, much more. Discover Christmas at Campbell’s, take a look inside, you may be surprised!

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

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

Essentials Edit

Merry scent

What’s Christmas without candles? Filling your home with festive scent is one of this season’s joys and this year’s burner from Jo Malone’s Crazy, Colourful Christmas collection is one of our must-haves. A blend of creamy almond and tonka, mixed with the tart juiciness of currants, makes for a comforting, dessert-like scent. Green Almond & Redcurrant Ceramic Candle 420g, £120, www.jomalone.co.uk

FESTIVE ESSENTIALS NOVEMBER/DECEMBER 17

Promotional feature

THE SEAVIEW RESTAURANT Enjoy the very best in British seafood in stylish surroundings at The Seaview Restaurant, Saltburn-by-the-Sea. Found on Saltburn’s seafront, a stone’s throw away from its golden shores, The Seaview Restaurant is the place to be for those seeking fresh British seafood and unbeatable views over the festive season. Declared as one of the top 20 places to eat by the sea in the UK by The Times, the modern eatery offers traditional fish and chips, which can be enjoyed either in the restaurant or out on the balcony, if you fancy getting wrapped up, overlooking the sea and the town’s historic Victorian pier. Taking advantage of the restaurant’s takeaway service means you can also enjoy your bait on the beach as you enjoy a long, wintry walk along the promenade. The restaurant is committed to selling only the finest, sustainably-sourced

seafood from respected local fish merchants and well-managed fishing grounds. Its culinary team are dedicated to using high-quality ingredients in all its dishes, which extend to haddock fishcakes, Whitby crab parcels, prawn cocktail, scampi and more. Alongside the fresh fish that is served daily, the restaurant also offers a number of children’s meals - great if you have hungry mouths to feed over the holidays. Little ones can choose from a variety of wholesome dishes, including cod goujons and Whitby scampi, as well as tasty meat options. Inside, you’ll discover a relaxed atmosphere and stylish, seaside-themed interiors. The newly-extended restaurant venue is bright, warm and spacious - the perfect place to enjoy an evening meal or late lunch with a festive, fishy twist with friends and family. And if you fancy just stopping by for drinks and bit of Christmas cheer, the restaurant also offers a great range of beers, lagers, spirits and wines, as well as speciality hot drinks to help warm you up. The child-friendly restaurant offers high chairs and baby changing facilities and parking is available directly outside with disabled parking spaces. The Seaview Restaurant is open every day from 11.30am until 7.30pm in winter and from 11.30am until 8.30pm during the summer months.

The Seaview Restaurant, The Foreshore Building, Lower Promenade, Saltburn-by-the-Sea, TS12 1HQ. For more information, call 01287 626585 or visit www.thesearestaurant.co.uk

FESTIVE ESSENTIALS NOVEMBER/DECEMBER 17

Festive Essentials

Two trends to try Time to deck the halls - go Scandi-chic or go

bold with glistening golds, moody navy and festive purples…

BOLD, MERRY & BRIGHT 4 3

This page 2

1. LED Stag Head £45, www.next.co.uk 2. Gold Hectegon Mirror, £29.99, www.tkmaxx.com 3. Joanna Buchanan Embroidered Peacock Feather Stocking, £75, www.luxdeco.com 4. Set of Vintage Christmas Baubles, £19.95, www.dotcomgiftshop.com 5. Jo Malone Scented Ceramic Ornament, £22, www.jomalonelondon.co.uk 6. Festive Hand Duo, £25, www.nealsyardremedies.co.uk 7. Zuiver Kelly Side Table Tray, £199, www.houseology.com 8. Gisele Graham Peacock Feather Wreath, £55, www.amara.com

FESTIVE ESSENTIALS NOVEMBER/DECEMBER 17

Festive Essentials 2

This page 1. Dressed Nordic Star, £35, www.thewhitecompany.com 2. Neom Three-wick Christmas Wish Scented Candle, £45, www.neomorganics.com 3. Cone Hanging Ornament, £6, www.selfridges.com 4. Pinecone Wreath, £15, www.marksandspencer.com 5. Large Wood Star, £39, www.tuttiandco.com 6. Courchevel Anthracite Faux Fur Throw, £645, www.thesofaandchair.co.uk 7. Home Snow Drift Grey and White Tassel Throw, £20, www.sainsburys.co.uk 8. Eucalyptus Garland, £32, www.houseoffraser.co.uk 8

SCANDICHIC 5

FESTIVE ESSENTIALS NOVEMBER/DECEMBER 17

Festive Essentials

T OP of the TREES

Tree expert, David Mitchell, reveals his top tips on choosing the perfect real Christmas tree - and caring for it as December rolls on…

FESTIVE ESSENTIALS NOVEMBER/DECEMBER 17

Festive Essentials

Buy a tree that’s had the netting removed for display – that way you can see the shape and be confident the tree has been looked after. Trees left in netting, in the warm climate of a garden centre for example, are more prone to needle drop, which and can shorten their life.

The colour of the needles should be a dark green colour (rather than pale and washed out) and should feel waxy to the touch, not dry. I recommend gently stroking the tree to see if any needles come off easily. If they do, keep looking.

If you’re really concerned about needle-dropping, go for a Nordman Fir, which is known to retain its needles. Some garden centres offer a no-needle drop guarantee on these types of tree.

Keep your tree fresher for longer by chopping or sawing a few centimetres off the bottom and soaking it in a bucket of water outside, either overnight or for as long as possible, before bringing it inside.

Once you’ve brought your tree inside, make sure you fill the stand with water to continue to feed the needles.

Keep your tree away from direct sunlight, draughts and heat from radiators and fireplaces to avoid drying it out, which will shorten its life. Ideally, try to use LED tree lights which emit less heat. They’re also better for the environment. David Mitchell is a tree expert at Wyevale Garden Centres. Branches in Gosforth, Morpeth and Stockton. www.wyevalegardencentres.co.uk

FESTIVE ESSENTIALS NOVEMBER/DECEMBER 17

Festive Essentials

Spoil her

Short Cashmere Robe, £229 and Silk Lace Trim Cami and Shorts, £110, www.thewhitecompany.com

Gorgeous gifts to bring a smile to her face on Christmas morning…

This page 1. Aubade Passion Nocturne Thong, £58, and corset, £167, Jolie Lingerie Yarm, www.jolie.life 2. Tales of Thread Stars Shirt, £85, and Trousers, £75, www.talesofthread.com 3. Forever Unique Embellished Long Sleeved Top, £164.99, Psyche, psyche.co.uk 4. Saint Tropez Velvet Blazer, £69.99, Psyche, psyche.co.uk 5. The Cashmere Twinset by Genevieve Sweeney, £320, www.genevievesweeney.com 6. Joules Tweed Faux Fur Trim Gilet, £129.99, Psyche, psyche.co.uk 7. Reversible Sheepskin Parka Coat, £995, www.thewhitecompany.com 7

9 4

FESTIVE ESSENTIALS NOVEMBER/DECEMBER 17

Festive Essentials

This page 1. Starry Night Diamond Pendant by London Road, £995, Davidsons the Jewellers, www.davidsonsthejewellers.co.uk 2. Frankly Grey Pocket Jewellery Bag, £25, www.rennejewellery.co.uk 3. Orbit Rings, from £176-£500, Saunders & Pughe, www.saundersandpughe.com 4. Australian Black Opal Ring, £1,995, Saunders & Pughe, www.saundersandpughe.com 5. Dune London Wentworth Watch, £50, www.dunelondon.com 6. Rose Silver with Cubic Zirconia Cascade Earrings by Fei Liu, £350, Davidsons the Jewellers, www.davidsonsthejewellers.co.uk 7. Bella V Swarovski Earrings, £45, Market Cross Jewellers, www.marketcrossjewellers.com 8. M&S Collection Bag, £35, www.marksandspencer.com 9. Slingsby Rhubarb Gin, £39.99, wslingsby.co.uk 10. Charlotte Tilbury K.I.S.S.I.N.G Lipstick in Night Crimson, £24, Fenwick Newcastle 11. Molton Brown Scented Luxuries Advent Calendar, £165, www.molton.co.uk 12. Gianduiotti Grande Selezione Chocolate Box, £19.95, Carluccio’s Newcastle or www.carluccios.com 13. Green Fig Bath Time Set, £26, www.oliverbonas.com

TREAT HER Pop a Walwick Hall Gift Card under the tree and make her day. She can put it towards Afternoon Tea, a luxury getaway or a soothing spa treatment - whatever her heart desires. www.walwickhall.com

FESTIVE ESSENTIALS NOVEMBER/DECEMBER 17

Festive Essentials

Presents that’ll hit the spot this Christmas…

Spoil him Cashmere Zip Hoodie, £198 and Cotton Cashmere Joggers, £85, www.thewhitecompany.com

This page

1. Hugo by Hugo Boss Velvet Dinner Jacket, £369, www.hugoboss.com 2. Trickers Axton Toe Cap Leather Boots, £424.99, www.psyche.co.uk 3. Jeffrey-West Leather Novikov Dexter Chelsea Boots, £294.99, www.julesb.co.uk 4. Nobis Heritage Fur Parka Jacket, £749, www.psyche.co.uk 5. Shoe Shine Kit, £48, www.tedbaker.com 6. Aubade Men’s Boxers, £29, Jolie Lingerie Yarm, www.jolie.life 7. Check Slippers, £55, www.barbour.com 8. Molton Brown Russian Leather Eau De Toilette, £39, Molton Brown, Newcastle or www.moltonbrown.co.uk 9. Elemis The Adventurer for Men Gift Set, £42, Walwick Hall Spa, www.walwick.com

6 5

9 7

FESTIVE ESSENTIALS NOVEMBER/DECEMBER 17

Festive Essentials

This page 1. De’Longhi Dinamica Automatic Coffee Machine, £599.99, www.delonghi.com 2. Where Bartenders Drink Book, £16.95, uk.phaidon.com 3. The Hamper for Him, £60, www.hotelchocolat.com 4. 12 Days of Christmas Hamper, £85, paxtonandwhitfield.co.uk 5. Charbonnel et Walker Milk Sea Salt Billionaire’s Shortbread Truffles, £14.50, www.charbonnel.co.uk 6. Fig Chutney and Blackberry & Sloe Gin Jam, £3.60-£3.75, rosebudpreserves.co.uk 7. Gents’ Boss Watch, £199, Market Cross Jewellers, www.marketcrossjewellers.com 8. EXCEL Golf GPS Watch, £199, Bushnell Golf 9. Larsson & Jennings Lader Black Gold-plated and Leather Watch, £195, www.selfridges.com

FESTIVE ESSENTIALS NOVEMBER/DECEMBER 17

Festive Essentials Right: Jingles Motif Pyjamas, £24, Reindeer Pyjamas, £22, and Wish Embroidered Pyjamas, £24, www.thewhitecompany.com 2

Spoil them

Super stocking fillers to keep teens sweet and little ones beaming… 4

FESTIVE ESSENTIALS NOVEMBER/DECEMBER 17

Festive Essentials

Opposite page 1. With Love From Binky Reindeer Sack, £20, www.my1styears.com 2. Anne-Claire Petit Crochet Teddy, £45, www.amara.com 3. A6 2018 Calendar, £16, www.oliverbonas.com 4. Urban Decay Naked Heat Palette, £39.50, www.urbandecay.co.uk 5. Nutcracker Chocolate Tubes, £6.50, www.chococo.co.uk 6. Beoplay P2 Bluetooth Speaker, £149, hugobwww.beoplay.com 7. Game of Thrones Monopoly Collector’s Edition, £30, www.debenhams.com 8. Bowie Bauble, £10.95, BALTIC Centre for Contemporary Art, shop.balticmill.com 9. Apple iPhone 8, from £699, www.apple.com

This page 1. Kids Regular-fit Coat, £94, www.hugoboss.com 2. Santa Christmas Jumper, £25, www.jackjones.com 3. Laurie Deer Sweatshirt, £45, www.sugarhillboutique.com 4. Fetching Shoes, £69, www.office.co.uk 5. Gabor Splendid Argento Metallic shoes, £75, Charles Clinkard at intu Eldon Square, www.charlesclinkard.co.uk 6. Olive Backpack, £225, www.hunterboots.com 7. Samsung Gear Fit2 Pro, £209, www.samsung.com 8. Elie Saab Girl of Now 50ml, £58, www.theperfumeshop.com 9. Jimmy Choo Rose Gold Edition 60ml, £54, www.theperfumeshop.com

TREAT THEM Pre-schoolers will love to unwrap a termly booking for one of Sage Gateshead’s weekly Under 5s Music-Making: Sing, Play & Dance sessions. £98 for 14 sessions (or £49 per half term), means they can get musical in the New Year. www.sagegateshead.com

FESTIVE ESSENTIALS NOVEMBER/DECEMBER 17

Festive Essentials

Christmas crackers Festive happenings and go-to

gatherings for the whole family. Diaries at the ready…

FESTIVE ESSENTIALS NOVEMBER/DECEMBER 17

Festive Essentials

NEWCASTLE INTERNATIONAL CHRISTMAS MARKET

CHRISTMAS MARKET

Auckland Castle, Bishop Auckland November 17, 18, 19, Free www.aucklandcastle.org Auckland Castle’s formal garden is transformed into a festive shopper’s haven this November, as the venue’s popular Christmas market returns for 2017. More than 40 local foodie producers and artisan craftspeople will be showing off their stuff - so it’s a prime spot to nab yourselves some gorgeous gifts. Shop ’til you drop, picking up speciality, seasonal foods, from gingerbread to handmade chocolates, jewellery, festive decorations and trinkets and more, while festive tunes fill the air. Definitely worth a visit.

Grey’s Monument November 17-December 10, Free The Toon’s tasty favourite festive market returns, filling the city’s crisp, wintry air with sweet aromas and spoiling shoppers with mouthwatering treats. With over 50 traders selling everything from Christmassy churros and roast ham burgers, to mulled wine and spectacular stollen, it gives foodies and hungry shoppers a chance to sample festive bites from around the globe - plus shop for quirky handmade gifts and trinkets. We can never resist a wooden reindeer!

THE TREEHOUSE,THE ALNWICK GARDEN

Denwick Lane, Alnwick, Available from November 25, www.alnwickgarden.com The Alnwick Garden’s twinkly Treehouse Restaurant is a must-visit if you’re a fan of dining high in grotto-like surroundings (who doesn’t?). Make your way up through wooden walkways, find a table by the roaring log fire and dig in to a mouthwatering winter-inspired menu. Order this: Local game terrine with Alnwick ale chutney and toasted sourdough for starters, roasted lamb rump with dauphinoise potatoes, pancetta sautéed cabbage and redcurrant jus for mains and individual caramel yule log with Lindisfarne toffee liqueur sauce for pud.

CHRISTMAS ALL WRAPPED UP

Malton Cookery School, December 1, 2, 3 £170 per person, www.maltoncookeryschool.co.uk Your turn to cook this year? If so, get your practise in at one of Malton’s fabulously festive cookery classes, during which you’ll prepare a feast for six, led by one of the school’s specialist chefs. Learn how to slow-cook the juiciest turkey, make your own stuffing, trim and chop and glaze your trimmings and bake the sweetest treats, ready for the big day. You’ll be treated to lunch while your pots and pans do their thing and leave with easy-to-follow recipe cards and shopping lists to get you inspired.

FESTIVE ESSENTIALS NOVEMBER/DECEMBER 17

Festive Essentials

FESTIVE AFTERNOON TEA

Walwick Hall, Northumberland, From December 1-31, £19.95 per person, www.walwickhall.com ’Tis the season to indulge and what better way to spend a chilly December afternoon than cosying up with a spot of Christmas-inspired Afternoon Tea. Take in the (hopefully snowy) views from Walkwick’s grand Drawing Room while tastefully stuffing your chops with festive treats. They’re swapping cucumber sarnies for smoked turkey and honey roast ham with festive chutney and tangerine creme fraiche and spoiling us with sweet treats packed a-plenty with festive flavour. Think clementine and pomegranate cake, Christmas crumble tarts and apple and cinnamon scones.

VERY HYGGE CHRISTMAS SPA DAY

Rockliffe Hall, County Durham From November 1-December 22 (Monday-Friday), From £130 per person www.rockliffehall.com Taking inspiration from those oh-so chilled-out Danes and their love of all things ‘hygge’, the team at Rockliffe Spa has created a super cosy spa day especially for the festive season. Sip on steaming mugs of hot chocolate on arrival, get toasty in the award-winning spa, tuck in to a Christmas-inspired two-course lunch and finish with a soothing 60-minute wellbeingboosting treatment from Neom. Oh, and if you upgrade to a 90-minute ritual, you’ll be given the smash-hit book, The Little Book of Hygge, as a little Christmas gift.

BIG SCREEN SPARKLE

Where in the region to see Christmas classics and familyfavourite festive flicks… HOLIDAY INN

Queen’s Hall, Hexham December 7, From £5 per person Two talented pals find themselves competing for the affections of the same woman (Marjorie Reynolds) in this 1940s Christmas corker. With the combined might of Bing Crosby, Fred Astaire and Irving Berlin working in its favour, Holiday Inn is a seasonal classic, not least because it introduced ‘White Christmas’ to the world.

HOME ALONE

Sage, Gateshead, December 3, from £16.50 per person Merry Christmas ya filthy animals! See cult Christmas movie, Home Alone, starring cheeky kids’ star Macaulay Culkin, on the big screen, with John Williams’ Academy Award-nominated score, performed live by Royal Northern Sinfonia. A one for music-lovers, film-lovers and all the family. FESTIVE ESSENTIALS NOVEMBER/DECEMBER 17

IT’S A WONDERFUL LIFE

Tyneside Cinema, Newcastle, December 3, 8-9, 12-20 £9.75 per adult, www.tynesidecinema.co.uk It’s the festive tearjerker that has everyone reaching for the tissues this time of year - and it’s back at Tyneside Cinema for 2017. James Stewart steps into the shoes of frustrated businessman, George Bailey, who’s life seems hopeless until a loveable angel arrives on earth to show him how much his life is worth living. Upgrade your ticket to include mince pies and mulled wine.

Festive Essentials

CHRISTMAS Tip-top EATS

festive menus to try…

THE STAR INN, THE HARBOUR, WHITBY Langborne Road, Whitby, available from November 27-December 22 (Monday-Friday lunchtimes and Monday-Thursday evenings) www.starinntheharbour.co.uk Push the boat out when it comes to your festive celebrations by booking up for a party-style feast at Michelin-star chef Andrew Pern’s wonderful Whitby venue. The sophisticated menu is a dream for foodies - and just £30 per person for three courses (plus coffee). Order this: Potted Esk Valley pheasant with nutmeg spice, clementine salad, boozy cherries, plum pudding and date jam to start, fillet of sea bass with parsnip mash, girolle mushrooms, braised chestnuts and savoy cabbage for mains and festive Eton Mess with ‘drunken forgotten fruits’ for puds.

GATSBY INSPIRED DINING & DANCING

The Vermont Hotel, Newcastle, December 2, 9, 16 £79 per person, www.vermont-hotel.com Step back in time and celebrate the most wonderful time of the year the right way - just like the folk did back in Hollywood’s golden era. The Vermont Hotel know how to throw a party and their sparkling, Gatsby-inspired shindigs promise to be packed with a whole lot of vintage merriment and mischief. Dance the night away to jazzy tunes from the roaring twenties and tuck into a specially-prepared festive feast. Think Christmassy canapés and cocktails, grand platters of butter-roasted turkey with apricot and sage stuffing and all the trimmings, homemade Christmas pud with mixed spice butter and warm mince pies.

THE PARLOUR AT BLAGDON Old Great North Road, Northumberland, available from November 28-December 30, www.theparlouratblagdon.co.uk Grab some chums and tuck in to a cosy festive lunch at the Parlour, which is transformed into a snug, twinkling spot throughout the festive season. Try two courses for £13.95 per person, or three for £19.95. Order this: Spiced sweet potato and butternut squash soup with parsnip crisps to start, roasted winter vegetable and chestnut suet pudding with mushroom cream for mains and lemon and ginger cheesecake with winter berries for pud.

MINCE PIES AND MULLED WINE WANDER

21, NEWCASTLE Trinity Gardens, Newcastle, available from December 1 www.21newcastle.co.uk Stop by Terry Laybourne’s buzzy bistro for Christmas-inspired lunch or dinner. Fancy a midday munch? Enjoy two courses for £27 per person, or three for £31. In the evenings, it’s £30 for two courses, or £34 for three. Order this: Stilton and walnut souffle with spiced red and white poached pears to start, Christmas pork plate for mains (roasted loin, crispy belly, stuffed cox’s orange pippin, black pudding mash and crackling) and eggnog panna cotta with clementines for pud.

Durham Coast, December 9, Free www.nationaltrust.org.uk or email mark.frain@nationaltrust.org.uk Fancy a festive ramble? Keen walkers with a love for festive flavours are invited to enjoy a warming winter stroll along Durham’s coast this December, guided by an experienced ranger. Wrap up and wander along the beach from Nose’s Point to Hawthorn Hive, before stopping for well-deserved break, filled with mulled wine and fresh mince pies to warm your cockles. You’ll then head back along the cliff-tops, taking in the wintery views.

THE BLACK SWAN,HELMSLEY Market Place, Helmsley, available from December 1-22 (Sunday-Friday), www.blackswan-helmsley.co.uk The Black Swan’s kitchen gang switches things up this year, offering diners tasty twists on the traditional Christmas dinner with their festive ‘market menu’. Nab a table and try something new. £35 per person for three inventive courses. Order this: Celeriac and apple velouté with black pudding crumble to start, daube of venison with pear, chestnuts, trompettes and gauffrette potatoes for mains and Christmas pudding with nutmeg ice cream and brandy-soaked raisins for pud.

FESTIVE ESSENTIALS NOVEMBER/DECEMBER 17

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Festive Essentials

SNUG STYLE

’Tis the season to wrap up in slouchy knits and oversized scarves and shawls - the ultimate in Christmas casualwear. Cocoon yourself in luxurious layers of vanilla-coloured cashmere, wintry grey throw-on accessories and kick-back - preferably on the sofa with a glass of something fizzy. Oversized Patchwork Wool Scarf, £85 and Multi Rib Split Jumper, £139, www.thewhitecomany.com 33

FESTIVE ESSENTIALS NOVEMBER/DECEMBER 17

Festive Essentials

Q&A

Our Christmas traditions… D: Dad always listens to the Queen’s speech - he never misses it. I always go to the pub while the dinner is being made. I also always wear my Christmas jumper!

Our favourite Christmas TV viewing…

Our kind of Christmas

D: It has to be Home Alone!

FATHER-AND-SON DOUBLE ACT, CLIVE WEBB (LEFT) AND DANNY ADAMS (MIDDLE), STAR IN PETER PAN - THE FLYING HIGH PANTOMIME ADVENTURE AT NEWCASTLE’S THEATRE ROYAL. CATCH IT FROM NOVEMBER 28 THIS YEAR UNTIL JANUARY 28, 2018.

Our most memorable Christmas presents…

Our typical Christmas Day routine…

Our favourite thing about the festive period…

C: We always get up early for Santa! Then it’s a real family affair at home – a chance for us all to be together and catch up properly during a busy panto season. D: Dad normally comes over the night before and then on Christmas Day. We’ll have a really traditional lunch - it’s lovely.

Tickets to this year’s pantomime start from £13 per person and can be purchased from the Theatre Royal Box Office on 08448 11 2121, or online at www.theatreroyal.co.uk

FESTIVE ESSENTIALS NOVEMBER/DECEMBER 17

Our favourite Christmas song… Both: Blue Christmas by Elvis - it’s a classic.

C: My bike. D: A Barbie doll - thanks dad!

Our dream Christmas dinner… Both: Very traditional, from the turkey to pigs in blankets, sprouts and setting fire to the Christmas pud.

Both: That’s easy - panto time at Theatre Royal!

Festive Essentials

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