Food Trail May/June 2017

FOOD TRA iL ISSUE 3 • MAY/JUNE 2017

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Best of the brunch QUICK PLATES WORTH THE INSTAGRAM SNAPS

The Grand is Getting Grander Ever since its opening in 2010, The Grand Hotel & Spa has been synonymous with luxury and elegance - something that is reflected in its continued status as Yorkshire’s only 5-star hotel.

Whilst diners at The Grand enjoy a gourmet experience in the hotel’s much-acclaimed 3 AA Rosette restaurant, others sample the delights of a quintessentially and totally indulgent English Afternoon Tea.

The Grand occupies an iconic Grade II listed Edwardian building which was formerly the headquarters of the North Eastern Railway. Originally constructed in 1906 as a “palace of business”, today it is the region’s leading hotel. Visitors to York don’t simply get to visit the city’s landmarks, they can stay in one!

At the Grand though, achieving high standards is simply not enough.

Setting new standards and raising the levels even further is deep routed in its philosophy.

Every visitor and guest at The Grand is treated as a VIP; from the concierge team ready to take your bags at the front door to the spa therapists making sure you leave feeling relaxed from head to toe.

A brand new restaurant will emerge from what was previously the hotel’s terrace area offering a completely new dining option for both guests and non-residents. The restaurant will showcase further the talents of Head Chef Craig Atchinson and his kitchen brigade, making it more accessible and a complete culinary adventure.

Whether you are staying overnight or just popping in, you can be assured of first class service every single time.

A little later in the year and The Grand is set to double in size, with new guest bedrooms being created in what was formerly an

unconnected adjacent building.

These new rooms will offer the same levels of luxury and high quality that have become The Grand’s hallmark.

However, no matter how the Grand grows it will never compromise on the very best in service, the highest of standards and making sure that everyone gets a genuinely warm Yorkshire welcome.

2017 is set to be an extremely exciting year in The Grand’s history with a multi-million development enhancing the already fantastic experience.

Visit www.thegrandyork.co.uk to sign up to The Grand’s newsletter to keep informed of the new developments Gift vouchers available to buy online | Station Rise, York, North Yorkshire, YO1 6GD

Welcome

The Essentials

ISSUE 3 • MAY/JUNE 2017

04 Clean eats

The region’s guilt-free zones serving up your five-a-day and more

08 Veg out

Wholesome recipes to rustle up at home

10 Superfood-ie

Emma Handley of Northern Juice talks smoothies and raw treats

12 Quick eats

Get snap-happy at the region’s tastiest brunchy venues

16 Plate up

Mid-morning munch inspo to get you cooking

24

18 Brunch boy

The Curing House’s Peter Walker tells us how he likes his eggs in the morning

Feast it up

Our latest Food Trail lifts the lid on today’s current foodie scene; a world in which people are scoffing veggies in a bid to stay lean, slurping vitamin-packed smoothies to boost wellbeing, living for ‘cheat days’ and Instagramming their favourite brunch spots. Flick through and discover the best places in the North East for avo on rye, eggs done every which way, the most spectacular sponge and more, plus naughty and nice recipes from leading food bloggers, bakers and writers to get you inspired in the kitchen. You’ll also find exclusive chats with local restaurateurs and foodie business owners about their go-to plates, whether they fancy playing healthy-eater or naughty-feaster, plus mouthwatering kitchenware worth stocking up on and a behind-the-scenes look at one of the region’s tastiest upcoming foodie festivals. Enjoy an indulgent read!

24 Treat yourself

Mouth-watering dessert spots for cheat day jaunts

28 Pud perfect

Get your bake on and indulge your sweet tooth

30 Sweet baker

Kristy Giblin of The Pudding Parlour shares her baking tips

Jessica Laing, editor

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Remember Media Ltd, e.volve Business Centre, Cygnet Way, Rainton Bridge South, 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, April 2017. Food Trail is published annually by Remember Media Ltd.

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FOOD TRAIL MAY/JUNE 17

Guilt-free go-tos

CLEAN EATS

Olive & Bean, Newcastle

Go-to places for good-for-you-grub, veggie-packed juices and raw treats, perfect for diet-doers, waistline-watchers and committed healthy-eaters...

Order this… Grilled veggie patties with sundried

The Good Apple Cafe, Sunderland

tomato bulgar wheat and red pesto mayo and salad, £9.70

This independent coffee shop and veggie café is a winner if you like your food home-cooked style. Plonked in the city centre, near the University of Sunderland’s city campus, it’s an obvious and popular choice for students, but also a good one if you just fancy a grab-and-go lunch or a quick bite between meetings or shopping.

Go there in the morning to tuck in to small brunch-style plates and full veggie and vegan brekkies (they serve up a mean veggie sausage), or settle in after midday for healthy wraps, loaded with hummus, carrots, beets, avocado, spinach and pine nuts for flavour and goodness, and a few toasted creations such as ‘healthy bagels’.

Bread-lovers rejoice.

18 Derwent St, Sunderland, SR1 3NU; 0191 564 1763; www.goodapplecafe.co.uk

NOSH Healthy Kitchen, Middlesbrough

Somewhere for fast food - without the guilt. NOSH’s menu may be small, but it’s jam-packed with nutritious goodness - ideal for gym-goers, macro-counters or those simply wanting to put something healthy in their bellies with minimal fuss and effort. They do protein well; think ‘skinny’ chicken parmo, saffron-sizzled breasts and homemade ‘clean’ meatballs. For veggies, there’s the chickpea, sweet potato and tofu stew, and for sweet-toothed diners, things like chocolate protein pancakes and wildberry cheesecake. For in-and-out lunchy bites, simply pick your salad, add your main-player (grilled chicken, steak, halloumi and veg or fishcakes), sauce it up with things like spicy harissa or fresh salsa mayo and add your side. We like the sweet potato mash.

206-209 Linthorpe Road, Middlesbrough, TS1 3QW; 01642 269856; www.noshhealthykitchen.com

Order this… Scrambled tofu on toast with kale and sesame seeds, £3.75

FOOD TRAIL MAY/JUNE 17

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Guilt-free go-tos

Coast Kitchen, Tynemouth

Tynemouth’s newest addition promises it all; creative flavours, guilt-free snacks, inventive blackboard specials and healthy, energy-packed brekkies and brunchy plates to kick-start your day.

Its fresh, home-cooked fare speaks for itself - the perfect example of ‘good food’ done really well, with minimal fuss. Craving something sweet? Try ‘raw’ chia berry jam on sourdough, almond milk porridge with fresh rhubarb or a bowl of homemade granola with oodles of nuts and seeds and dollops of Greek yogurt. Savoury-seekers will love the salads - everything from puy lentil, tabbouleh and goats cheese to roast squash, spelt and red onion smashed avo with pickled chilli and the healthy ricotta ‘gnudi’ - a bit like gnocchi. Try the smoothies too - the Green Goddess, packed with kale, coconut water, banana and pineapple, is our favourite.

Tynemouth Front Street, NE30 4BP; 0191 257 7257; www.coastkitchenandbar.co.uk

Order this… Cumin-roasted cauliflower steaks with braised cannellini beans and coriander yogurt, £10

Dine, Drink, Relax & Unwind We are a privately owned, intimate Grade II Listed Country House Hotel set in the heart of Northumberland.

Our well renowned restaurant is the perfect setting for everyday dining, and our luxurious lounge areas are a delight to enjoy Afternoon Tea. We look forward to welcoming you to Horton Grange Country House Hotel.

Horton Grange Country House Hotel, Berwick Hill Road, Ponteland, Newcastle upon Tyne NE13 6BU. T: (01661) 860686 E: info@hortongrange.co.uk W: www.hortongrange.co.uk Photography: Jonathan Stockton Photography, Sabina Rudnicka Photography & Andy Hudson Photography

A La Carte Evening Menu available 7 nights a week Lunch From £15.50 For 2 Courses Afternoon Tea From £16.95 1 Course Sunday Lunch from £15.00 Horton Grange Country House Hotel

@HortonGrange

FOOD TRAIL MAY/JUNE 17

Guilt-free go-tos

Olive & Bean, Newcastle

This casual and cosy restaurant/cafe doesn’t claim to be a clean-eating place, but their healthy stuff is definitely worth a mention (and a visit for sure). You’ll find it in the heart of the city centre, inside the most gorgeous two-storey original Grainger building, where a committed kitchen works hard to give diners plenty of fresh-to-order choices, bursting with healthy flavour and nutritious ingredients. There’s good old porridge, made with good-for-you grains and served with fresh fruit, homemade granola with yogurt, silky smoked salmon and chilli, roast peppers and avocado on sourdough, plus falafel, mango and homemade hummus wraps and the fudgiest gluten-free brownies from its famous cake counter.

17-19 Clayton St, Newcastle upon Tyne, NE1 5PN; 0191 233 0990; www.oliveandbean.co.uk

Order this… The falafel ‘big bowl’ salad, with Greek feta, olives, almonds, coriander and mint, £6.95

Pulp Fiction Future Food, Whitley Bay

A quirky, deli-style dining spot for healthy eaters, smoothie-drinkers and gym-goers, on the village’s poshest street, Park View.

Pop in for a juice and a protein ball or two on-the-go, or take a seat for lunch. Kudos to the team, who make it their mission to create food that’s only good for your insides, but tastes phenomenal too. Many dishes are products of their own foodie imaginations – fresh, good-looking creations packed with so much flavour and nutritious goodness, your brain will think you’re treating yourself. Healthy/ veggie/vegan brekkies and brunchy plates are served all day long, plus a number of mouthwatering daily specials, like the popular mushroom and bean burger, which smushes together mung beans, woody mushrooms and tarragon, smothered in a tahini, garlic and lemon dressing. Take your pick from a range of juices, smoothies, ‘health shots’ (try an ‘Aloe Vera’ – it’s nicer than you might think) and cool hot drinks – the warming ‘Super Food Hot Chocolate’ is great for those battling sweet cravings.

193 Park View, Whitley Bay, NE26 3RD; 0191 252 2205; search on Facebook for updates.

Order this… A slab of raw ‘chocolate orange’ brownie, a peanut butter protein ball or a ‘clean’ chocolate crispy cake made with quinoa and ‘natural’ caramel. Prices and options vary.

FOOD TRAIL MAY/JUNE 17

The Naked Deli, Gosforth & Heaton

If the North East’s ‘healthy’ joints formed a gang, this place would be the leader of the pack - a guilt-free zone where health and nutrition are paramount. Head to either of its trendy deli-style restaurants for some of the best good-for-you grub around - popular with students, yummy mummies in gym gear and even families, all of whom stop by to tuck into their five-a-day and perhaps (definitely) one or two sweet treats. Everything is unprocessed, natural, gluten-free and freshly-prepared; all meats are grass-fed and/or free range, the fish is responsibly-sourced, eggs and dairy are organic and everything is cooked in good old coconut oil. Think buckwheat and protein ‘bancakes’ (pancakes made with egg and banana), quinoa porridge and acai yogurt for brekkie and baked sweet potato with cacao beef chilli or rye burgers with superfood salad for lunch. It also specialises in cold-pressed juices and superfood smoothies, loaded with fresh veggies, fruit and other health-boosting ingredients, and probably the most decadent, brain-teasing ‘raw desserts’ you’ll find around these parts, all gluten-free, dairy-free and refined sugar-free, of course.

231 Chillingham Rd, Newcastle upon Tyne, NE6 5LJ; 0191 908 7260 Gosforth Shopping Centre, NE3 1JZ; 0191 284 6941 www.thenakeddeli.co.uk

Order this… Grass-fed beef balls with garlic, mushroom and tomato sauce and courgetti, £8. For a sweet treat, it has to be a ‘Raw Snickers Bar’, £2.95

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W W W. I L P I C C O L O . C O . U K JOIN US FOR… Menu du Jour Afternoon Tea A La Carte Menu Or just a drink in the bar…

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RELAX & SAVOUR FINE FOOD & WINE AT IL PICCOLO RESTAURANT, WINE BAR & DELI, CORBRIDGE Sicilian-born chef Emanuele loves to create with Northumbrian & Italian produce Stuzzico wine bar houses choice wines & craft beers. Choose tapas with an Italian twist The Deli/Gelateria offers luxurious ice creams and artisan products Live Music, Swing Nights & Wine Tastings THE CLEVELAND TONTINE 01609 882671 | Staddlebridge, Northallerton, DL6 3JB enquiries@theclevelandtontine.com www.theclevelandtontine.com

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St Helen’s Street, Corbridge, NE45 5BE

Clean eats

Recipes

SUMMER LOVIN’ BOWL

“My favourite film of all time is Grease . . .

Serves 2

INGREDIENTS: 2 large beetroots 1 tbsp avocado oil or melted

coconut oil salt and freshly ground black pepper, to taste 100g buckwheat 1 cucumber, chopped into 1cm chunks 1 mango, peeled, stoned and chopped into 1cm chunks juice of 1 lime 2 tbsp chopped fresh coriander 1 jalapeño chilli, deseeded 4 tbsp hummus 1 tbsp chopped walnuts For the dressing: 2 tbsp almond butter 1 tbsp olive oil 1 tbsp lemon juice 1 tsp nutritional yeast (if you can find it) 1 tsp tamari pinch of chilli powder pinch of smoked paprika 1 tbsp cold water

so you can see where the name comes from. This is basically a combination of all the things I love about summer. It’s a real mixture of things, but it really packs a punch. Take this to work and say hello to flavour and goodbye to soggy lettuce in tupperware!”

- MADELEINE SHAW, NUTRITIONAL HEALTH COACH, BLOGGER AND AUTHOR

METHOD: Preheat the oven to 200°C/400°F/gas mark 6. Peel and cut the beetroots into 2½cm chunks. Put in a roasting tray and mix with the oil and a big pinch of salt and pepper. Roast for 30–40 minutes until cooked through.

While the beetroots are cooking, cook the buckwheat and make the dressing. First rinse the buckwheat in warm water, then place in a pot with 250ml of cold water and a pinch of salt. Bring to the boil and simmer for 12 minutes until cooked through and all the water has been absorbed. Whisk the dressing ingredients together.

Mix the cucumber, mango and lime juice together with the coriander and jalapeño.

Plate up the roasted beets with the cooked buckwheat, hummus and walnuts, plus the cucumber and mango salad. Drizzle over the dressing.

FOOD TRAIL MAY/JUNE 17

08

Recipe from A Year of Beautiful Eating

by Madeleine Shaw, £20/£10.99 Bestselling nutritional health coach Madeleine Shaw shows you how to eat your way to health and beauty all year round. With over 100 nutritious and wholesome recipes, packed with flavour and medicinal benefits, Madeleine focuses on the importance of eating in tune with nature and supercharging your plate with what your body needs to look and feel beautiful season by season.

Xxxxx

BLUEBERRY AND TOASTED COCONUT PANCAKES Makes 4-6 pancakes

INGREDIENTS: 225g plain wholemeal flour 2 ½ tsp baking powder 1 tsp cinnamon 125 ml whole milk 125 ml plain yogurt 2 eggs 2 tbsp honey 2 tbsp coconut oil, plus extra

for frying 225g fresh or frozen blueberries,

plus extra to serve 3 tbsp desiccated coconut Maple syrup to serve METHOD: Mix the flour, baking powder and cinnamon together in a bowl, leaving a well in the centre. In a separate bowl or jug, combine the milk, yogurt, eggs and honey. Melt the coconut oil and pour into the mixture, whisking constantly.

Add the liquid ingredients to the dry ingredients, mixing well until a smooth batter forms. Stir in the blueberries and

Recipe from Coconut Oil by Laura Agar Wilson, £9.99 Certified holistic health coach, health and food author and blogger, Laura Agar Wilson, shares her quick, easy and nourishing recipes for home, health and beauty.

let the batter rest. Meanwhile, warm a pan over a medium heat and add the desiccated coconut, stirring constantly, until it becomes toasted and golden.

Remove from the pan and set aside.

Place the pan back on the heat, adding 1 teaspoon of coconut oil. When the pan is hot and the coconut oil is melted, pour a cup of the batter into the pan.

Cook for 3–5 minutes, or until the underside is set and bubbles are starting to appear on the surface.

Flip and cook the underside before removing from the pan and keeping warm on a plate in a low oven or under a low grill. Repeat with the remaining batter, adding more coconut oil to the pan before cooking each pancake.

Serve the pancakes with maple syrup, some fresh blueberries and a sprinkle of the toasted coconut.

Home isn’t a place, it’s a feeling.

www.headlamhall.co.uk

Headlam Hall Headlam Near Gainford Teesdale DL2 3HA Tel: 01325 730238 reception@headlamhall.co.uk

Food Trail

Q&A

I always start the day with…

a matcha, maca and tahini almond milk latte. Creamy, with a hint of bitterness, anti-oxidising, hormonebalancing and with a little caffeine lift - without the crash!

Emma Handley

I’m definitely more of a savoury gal… any kind of tapas,

EMMA HANDLEY IS ONE HALF OF NORTHERN JUICE, A COLDPRESSED JUICE DELIVERY BUSINESS, BASED IN HEXHAM. THE COMPANY HAS RECENTLY LAUNCHED A POP-UP SHOP IN NEWCASTLE, WHERE CLEAN-EATERS CAN SAMPLE ITS COLD-PRESSED JUICES, SUPERFOOD SMOOTHIES, WELLNESS SHOTS AND OTHER HEALTHY DRINKS, PLUS ITS NEW RANGE OF RAW TREATS AND CLEAN EATS. SHE RUNS IT WITH HER HUSBAND ANDREW, A FOURTH-GENERATION HEXHAM GREENGROCER.

It’s all about the early brekkie in our house… our youngest

smorgasbord, mezze or savoury nibble type of situation is right up my street. All those different flavours and textures complementing and contrasting are a joy. The informality of eating like that suits me, too.

is an early riser, so we like to get up and out with her. We’re a busy day type of family, especially now that we’re nurturing a fledgling business.

Breakfast for the wee one tends to be porridge made with goats milk and cinnamon, or a two-egg and banana ‘pancake’ (that’s literally the ingredients list right there) cooked in coconut oil for all those lovely fats.

As time is scarce, I’m happy with a gently poached egg with asparagus, spinach or even long-stem broccoli, and kippers.

For me, ‘clean eating’ means staying away from industrially processed food… I’m less concerned with looks these days - I just want to be vital and healthy in the long-term and I’m trying to give myself the best opportunity for that by feeding my body with care. I’m currently pescetarian, though in the past I’ve been a long-term vegetarian, Mars Bar and Monster Munch-eater, Saturday night reveller and, most recently, into paleo. Overall, I would say make everything you can from scratch, take responsibility for your food choices, but crucially, don’t be too hard on yourself. In fact, I’ve decided to stop using the term ‘clean’ in reference to food - the word’s binary opposite has very unhelpful connotations in today’s complex culture. I prefer ‘wholesome’!

Aside from a good sharp knife, I’d be lost without my julienne peeler… not that glamorous, but if you want slaw, garnishes,

e we lov

veggie noodles…no problem! No fancy equipment needed, minimum parts, maximum effect!

Maple syrup and coconut sugar are our sweeteners of choice at Northern Juice… and we obviously always steer clear of refined sugar. Maple syrup and coconut sugar contain phyto nutrients, antioxidants and minerals, among other benefits. Even so, a sweet treat really should be that - a once in a while, comforting, delicious indulgence.

Though our cakes and raw treats are made with the simplest list of unrefined ingredients possible, they can still be super calorific, so respect where all sweet things are concerned is our rule of thumb.

My personal sweet indulgence is honeycomb. I love everything about it.

It reminds me of being a little girl in the Cotswolds.

I’m a firm believer in the power of everyday vegetables, herbs and fruit… you can get them everywhere and, if you look in the right places, they’re affordable for everyone. I can’t get enough flat leaf parsley at the moment. The most humble of herbs, parsley is an everyday ingredient with a fantastic nutritional profile. I use it in large quantities in numerous dishes; as a salad leaf, in salsas and in omelettes. Cut up some chunky sweet tomatoes, cucumber, a big handful of flat leaf parsley, drizzle with some olive oil, a squeeze of lemon and a sprinkle of sea salt and freshly-ground pepper. Simple, fresh, delicious.

If I want to treat myself to something naughty, I’ll go for a bottle of Fleury from a place called Boda Home in Whitley Bay… it’s a gorgeous independent shop that sells organic and biodynamic wines, as well as other good quality local food and drink.

A Marc Temp Pinot Blanc and a platter of tasty nibbles does the trick too.

FOOD TRAIL MAY/JUNE 17

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Superfood-ie we love

The best meal I’ve ever had was… at a tiny little restaurant in Memphis many years ago.

A friend in the know took me there, which was essentially a shack with no signage. It was my first encounter with scallops; they were meltingly tender and utterly delicious, prepared with a delicate touch not typically associated with food from the American south at the time. I was smitten.

The one food I can’t say no to is… any form of cheesy, creamy potato dish. Throughout all three of my pregnancies I craved buttery mash. Put a potato gratin or dauphinoise in front of me and I’m yours.

It’s possibly the only pre-processed dish you’ll find in my shopping basket.

It’s hard to pass up if I’m running through M&S on the way home.

Homegrown food rocks because its accessible to everyone, brings communities together, keeps our pounds in our pockets and good food on our plates… As far as I’m concerned, there’s never been a more crucial time to shop locally and look at what you can do, to do your bit. Grow a pot of parsley on your window sill, fill a window box, get an allotment or share in your community garden or growing project.

My favourite meal on our menu is… our black pepper tofu - at least over the last couple of weeks. Tofu doesn’t sound that promising to a lot of people, but I think it’s totally delicious - crisp, sweet, hot, spiced and salty all at the same time. If I was having a treat, I’d probably go for our vegan Matcha cake. It’s made with spelt and banana - so soft, dense and moist. It has a lemon frosting, made from coconut cream and fresh lemons. Satisfying for body and soul - the Northern Juice way.

WWW.NORTHERNJUICE.COM

I’ve never been vegan - I desperately love cheese and would pick it over chocolate any day… but as my food journey continues and my boundaries shift, I’m making a decisive move to eradicate dairy from my life. The fact remains that a dairy cow’s life is shaped by the fundamental need for ongoing milk production - and there’s nothing natural about it. Milk is not so much of a problem for me - I can get the same, if not more, comfort from a golden spiced turmeric milk but I still find myself trying to justify just one more wedge of crumbly smoked stilton. It may take a bit of focus, but the line is definitely drawn now. Time to move on to other simple pleasures. There’s more to life than cheese, after all.

LOCAL & FRESHLY PREPARED Our speciality is authentic Thai and English cuisine prepared by our resident Thai chefs EXECUTIVE LOG CABINS Brand new luxury lodges boasting panoramic views of the Cleveland Hills EXTENSIVE DRINKS MENU A large selection of soft drinks, real ales and fine wines Carlton in Cleveland, Nr Stokesley, North Yorkshire, TS9 7DJ

www.blackwellox.co.uk

01642 712287

Morning munch

BEST OF THE BRUNCH It seems ‘brunch’ - that playful blend of breakfast and lunch - is taking over the world, both on and offline. Sure, it’s a trendy way to eat - but do you know which places do it best in the North East? If brunch has you baffled, don’t fear!

We round up 10 of the best joints for quick, good-looking plates worth an Instagram snap or two…

Starks Kitchen, Heaton

Don’t be put off by Starks’ whereabouts. It may be plonked in the middle of a high street, in one of Newcastle’s most student-y suburbs, but its brunch menu is as sophisticated as they come. It’s an unassuming gem; small, but perfectly-formed, decked out to look like an at-home kitchen, complete with pale wooden flooring and walls that have been given a healthy lick of white paint (the perfect backdrop for your pics). Its pimped-up version of the brunch classic, smashed avo on sourdough, is really tasty; joined by Northumberland goats curd and Egyptian spices, while is overnight Bircher muesli, with brulee’d pear, pistachio, almond and cherry, is a sweet and satisfying option for healthnuts. Try a breakfast bagel (there’s a veggie option) if you want something more substantial, or go for eggs - poached, fried or done the Mexican way in a spicy tomato sauce - if you need a protein hit. Blackboard brunch so beautiful, even the Guardian took notice, voting it as one of the top 50 places in the UK for brekkie and mid-morning munch.

205-207 Chillingham Road, Newcastle upon Tyne, NE6 5LJ; (0191) 265 8436; www.starkskitchen.co.uk

Order this… Salted cod omelette,

Elder & Wolf, Whitley Bay

The Boatyard, Cullercoats

We think this might be the best brunchy spot ever to have set up shop in this sleepy, unassuming seaside town. Blink and you’ll miss it, but we urge you not to. What lies inside is good for not just the belly, but for the soul. It’s snug and chilled-out, with a real log-fire and a surf-shack style bar, with beautiful, easy-breezy sea views - eating here is a great way to wake yourself up after a busy week. Pull up a seat with a mate (or a pooch - sandy paws are always welcome) and make your way through generous portions of smashed avo and eggs on hunks of seedy toast or a bowl of ‘superfood granola’, made with home-roasted organic oats, sprinkled with chia seeds, goji berries, almonds, fresh berries and a dollop of Greek yogurt. Just brill.

1 John St, Cullercoats, NE30 4PL; 0191 280 1077 Search @boatyardkitchen on Facebook for updates

Order this… Homemade American-style pancakes,

with slow-roast tomato, shoe-string fries and rosemary, £9.50

FOOD TRAIL MAY/JUNE 17

with tangy berry compote and maple syrup, £4.50

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Order this… Sausage, scrambled egg and American cheese bagel, £5.50

Lincoln’s Cafe, Stokesley

Salt Water Cafe, Beadnell

This cool little gem opened at the end of last year and since won the hearts of countless locals and visitors, who stop by for simple brekkies done well and light bites like bagels and open ‘skinny’ sandwiches, inspired by owner Zak’s foodie memories from growing up in the States, plus an ever-changing sweet menu of moreish cakes, some made by local bakers, fruit-studded scones and more - the perfect weekend treats. Its decor is super inviting - think trendy wall art, zingy tiles, funky tables and exposed brickwork. Get snap-happy.

47 High Street, Stokesley, TS9 5AD; 01642 961 597 Search @lincolnscafestokesley on Facebook for updates

If you like your ingredients local, this seaside spot is a must-visit. While its fresh-out-the-water seafood from Beadnell Bay and nearby Seahouses harbour makes it a great choice for special mid-week suppers, its brekkies and brunchy plates are guaranteed to cure those awful end-of-the-week hangovers - its perfect wake-up-and-go food. Sweet-toothed diners will love the French toast with bacon and maple syrup, buttermilk pancakes with berries and hot Danish pastries, but we think the stand-outs are on the savoury side. Things like good old breakfast baps with your choice of filling, Craster kippers on brown bread or a full English - whether veggie or meat-filled.

The Wynding, Beadnell, Chathill, NE67 5BU; 01665 722 899; www.saltwatercafe.co.uk

Order this… The Northumbrian Full English, £9.95, with famous ‘Bamburgh Banger’ sausages from local butchers, Carters.

Elder & Wolf, Whitley Bay

Ok, so we’ll admit. When you think of brunch, many of you won’t envision kebabs or pizza. We didn’t either - until we paid Elder & Wolf a visit. If you haven’t tried the grub this coastal newbie - winner of ‘best newcomer restaurant’ at the British Kebab Awards - has to offer, then we urge you to stop by on your next seaside jaunt. Tuck in to quick-as-canbe wood-fired pizzas, topped with moreish, gourmet combos like seared king prawns and chorizo, oozy goats cheese and caramelised onions and oak-smoked salmon and dill. There are fluffy, handmade flatbreads, too, with charred halloumi, ‘posh pork kebabs’ and handmade brunchy taco platters (available for vegans too), joined by an assortment of Latino salsas, slaws, spicy sauces, Cuban beans and fresh salad to keep your tastebuds on their toes. Grab some mates, bring your appetite and get sharing - the secret to any hearty brunch.

171 Whitley Road, Whitley Bay, NE26 2DN; 07599 833 611; www.elderandwolf.com

Order this… The ‘Geordie Steak Bake’ pizza, with charred rump steak, caramelised onions, manchego cheese and wood-roasted rosemary, from £8.95

Ernest, Ouseburn

If variety is your thing, you like trying new things, or are quite partial to a bit of breakfast boozing, then this is your place. All kinds of diners will find something that takes their fancy here; warming bowls of porridge with seasonal fruit and nuts and Greek yogurt and granola and honey for healthy munchers, vegan sausage burgers and brekkies for those on a plant-based diet, veggie fry-ups and all kinds of eggs (the poached eggs with tomatoes and peppers on flatbread are to-die-for). The chilled-out atmosphere has a cool ‘hippy’ vibe, guaranteed to get you in that happy weekend frame of mind - especially once you get a Bloody Mary or a Mimosa down your neck.

1 Boyd Street, Ouseburn, Newcastle, NE2 1AP; 0191 260 5216; www.weareernest.com

Order this… Chorizo and halloumi ‘hash bowl’, with herby fried potatoes, red onion, spinach, poached egg and hollandaise sauce, £8.50

newcastle’s favourite food & Drink festival

WITH TOP CHEFS

newcastle exhibition park 2, 3 & 4 june

30% offfer

TICKET Of

Redeem code LUXE30

foodiesfestival.com 0844 844 0444

Morning munch

PRIZE DRAW

Win a dinner for four at Headlam Hall!

Luxe Magazine has teamed up with Headlam Hall, one of the north of England’s finest country house hotels, to offer one lucky winner the chance to win DINNER FOR FOUR. This gorgeous 17th century Jacobean manor sits in the rolling countryside of lower Teesdale. The prizewinner and three friends or family members will enjoy a sumptuous a la carte dinner in Headlam Hall’s Orangery.

The two AA Rosette restaurant offers attention to detail and quality food.

With Taste Durham Local Produce and Highest Quality Assured awards, the restaurant enjoys a reputation for British and continental cuisine, using high-quality, locally-sourced produce. www.headlamhall.co.uk To enter visit www.luxe-magazine.co.uk or email your name and a contact phone number to prizedraw@remembermedia.co. uk stating in the subject line the name of the prize draw you wish to enter.

TERMS AND CONDITIONS* The prize consists of a dinner for four, choosing from Headlam Hall’s main a la carte menu. It can be taken Sunday to Friday, before 31 December 2017, and is subject to availability, additional T&Cs may apply please check with the venue for full details.

Closing date 16 June 2017.

FOOD TRAIL MAY/JUNE 17

Flat White Kitchen, Durham

This uber-stylish hang-out, just a stone’s throw away from Durham’s iconic Cathedral and Castle, is an idyllic pit-stop for both weekend strollers and city-centre locals. A place to treat yourselves at the end of the week with food that’s a bit special. The brunch menu is simple, but ticks all the boxes and packs a punch when it comes to flavour and delivery.

You’ll find light plates - things like brown sugar porridge with banana and granola - all kinds of eggs and pretty perfect pancakes - flavours such as ‘banoffee pie’ and ricotta, with fresh fruit, maple syrup and cinder toffee. Sophisticated stacks definitely worth snapping. Whatever you choose, wash it down with either a chai latte, an iced caramel frappe, or perhaps even a Bloody Mary or a glass of Buck’s Fizz. It’s aesthetically-pleasing too - very Pinterest-like.

40 Saddler St, Durham, DH1 3NU; 07936 449 291; www.flatwhitekitchen.com

Order this… Avocado, Yorkshire Fettle Cheese & herb omelette, served on sourdough with rocket, £5.50

Harissa Kitchen, Jesmond

This sunny little winner is a great one for healthy eaters, hungry students and hip diners to gather together and dig in to some seriously fresh flavours - inspired from all corners of the Mediterranean and the Middle East.

Top-to-toe white makes this dainty restaurant feel bigger than it is and the mix of white brickworks, yellow seating and industrial-style lighting makes the Instagram-addict in us beam. The menu changes regularly thanks to the kitchen’s use of seasonal ingredients, but for brunch, we love their three flavoursome fry-ups; one for meat-eaters, with house sausage and streaky bacon, the others for veggies and vegans, with add-ons such as meat-free sausages, avocado, halloumi, homemade ‘clean’ beans and mushrooms. Their omelette combos are the best in town - things like cheese and herb, smoked salmon and avocado and ham and crispy pancetta. Great with a pot of their house pickled veg.

31-35 Starbeck Ave, Jesmond, NE2 1RJ; 0191 261 5501; www.harissakitchen.co.uk

Flat White, Durham

Order this… baked eggs on sourdough, with braised rainbow chard, ricotta and parmesan, £8.95

The Baker Street Kitchen, Middlesbrough

A cool, independent little find, serving up fuss-free, satisfying food, perfect for when your belly doesn’t quite know what time of the day it is. We like to head there late morning, just before 12pm strikes - it’s an ideal time to experiment with what this kitchen has to offer. Going sweet?

Try the homemade pancakes - load ‘em up with lashings of maple syrup and mix and match with Nutella, banana, crispy bacon or a dollop of ice cream. They do old-school teacakes with butter, too, along with meat-free fry-ups and fresh avo on ciabatta. Order a coffee - they do a mean espresso - and dig in.

Victoria House, 159 Albert Road, Middlesbrough, TS1 2PS; 0164 221 0404; www.thebakerstreetkitchen.co.uk

Order this… Chilli jam rarebit, with cheddar, creme fraiche, eggs, mustard and Worcester sauce, £5.50

The Salt House Kitchen, Seaburn

You’ll find this modern spot on Seaburn’s seafront; a cool, coastline cafe and restaurant serving up ever-changing menus based around classic comfort food, with added local flavour courtesy of nearby suppliers. Go here for cooked meat and meat-free brekkies done well, great fishy finds, like whole kippers with lemon and butter and kedgeree made from scratch every time, protein shakes and a couple of sweet stand-outs, such as porridge with honey, pancakes with blueberries and strawberries and speciality scones and teacakes. Everything’s made fresh-to-order, pooches are welcome and diners can sip on special brunch cocktails from 11am.

6 Queens Parade, Seaburn, Sunderland, SR6 8DA; 0191 529 3132; www.thesalthousekitchen.com Cinnamon French brioche toast, with caramelised bananas and maple syrup, £5.45

Order this…

14

Legendary seafoos d and fish & chip

www.colmansfishandchips.co.uk info@colmansfishandchips.com

Xxxxx

Sea Road, South Shields, Tyne & Wear, NE33 2LD 01915111353 176 -186 Ocean Road, South Shields, Tyne & Wear, NE33 2JQ 01914561202

enu pub m g n w i e n n N i Award w The Mill, Springfield, Stokesley, North Yorkshire TS9 5ER opening hours: Mon – Sat: 11:30 - late Sun: 12:00 - late (food 12:00 - 4:00pm) Tel: 01642 711028 teammill@the-mill-pub.co.uk

A tas tetheofsea Afternoon Tea Scrumptious, delicious and inviting are just a few words that have been used to describe Afternoon Tea at Seaham Hall. Settle down in our luxurious but cosy Lounge overlooking our beautiful grounds. Why not take a stroll on the beach after your Afternoon Tea to finish off your picture perfect afternoon?

Our Afternoon Tea makes an ideal gift also... (if you fancy sharing...)

Image Credit: Blogger Salt and Chic

£22 per person.

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

Morning munch

Recipes

SWEETCORN FRITTERS WITH TOMATO SALSA AND AVOCADO Makes 6 fritters, serves 2

INGREDIENTS: 250g uncooked corn kernels 2 eggs 1 garlic clove, crushed big pinch of salt ½ tsp ground coriander ½ tsp ground cumin ½ tsp smoked paprika ½ tsp baking powder 2 spring onions, chopped 3 tbsp chopped fresh coriander 3 tbsp porridge oats 1 tbsp coconut oil 1 avocado, pitted, peeled

and sliced 1 lime, cut into wedges For the dressing: ½ red chilli, deseeded and finely

chopped 1 beef tomato, diced 1 tbsp chopped fresh basil ¼ red onion, finely chopped 1 tbsp olive oil 1 tsp red wine vinegar pinch of salt METHOD: Place three quarters of the corn in a food processor along with the eggs, garlic and salt. Blend until smooth.

Add the rest of the corn, the spices, baking powder, spring onions, fresh coriander and oats, and process for 10 seconds. Then pour the fritter mixture into a bowl.

Melt the coconut oil in a small frying pan over a medium heat.

Pour two tablespoons of mixture into the pan to form a fritter. Fry for three minutes on one side, then flip over and cook for another minute until cooked through.

Transfer to a plate. Repeat with the rest of the mixture to make fritters.

To make the salsa, mix all the ingredients together in a small bowl.

Serve the fritters with slices of Recipe from A Year of Beautiful Eating avocado, the salsa and wedges of

by Madeleine Shaw, £20/£10.99 lime to squeeze over.

FOOD TRAIL MAY/JUNE 17

16

“Tomatoes really are the superfood of the summer -

they’re bursting with healthy lycopene, which gives them their beautiful red colour, and have wonderful benefits for our skin, like helping to protect it from the sun thanks to their ability to block UV light.”

- MADELEINE SHAW, NUTRITIONAL HEALTH COACH, BLOGGER AND AUTHOR

Food Trail

“I love chard

for the meatiness it brings to a dish and it is wonderfully versatile, taking on different flavours such as citrus and spice. It’s paired best with fresh herbs, however, and I love this simple and speedy way of preparing it. If you can’t find chard, cavolo nero or curly kale will work well. This is a great dish for communal eating – simply plonk the pan in the middle of the table and let people use big hunks of buttered toast to eat it with.”

- FLORA SHEDDEN, AUTHOR AND THE GREAT BRITISH BAKE OFF RUNNER-UP 2015

BAKED EGGS AND SWISS CHARD INGREDIENTS: 150g rainbow chard olive oil knob of butter 2 banana shallots, finely sliced ½ tsp freshly grated nutmeg small bunch of fresh marjoram leaves picked (optional) 4 eggs 50g feta cheese salt and freshly ground black pepper 50g Parmesan cheese, grated to serve METHOD: Preheat the oven to 200°C (400°F) Gas Mark 6 Strip the leaves from the chard stems and set aside Roughly chop the coloured stems into 2cm (¾ inch) lengths

Serves 2-4

Heat a good glug of olive oil and the butter in an ovenproof frying pan.

Add the chard stems and sliced shallots and cook over a medium heat for about 5 minutes until softened and beginning to colour.

Add the nutmeg and season lightly.

Add the marjoram leaves to the pan along with the chard leaves (you many need to tear those up a little).

Stir everything together. Crack the eggs directly on top of the greens, then crumble the feta all over.

Transfer the frying pan to the oven and bake for 10 minutes. You want the egg whites to have set but the yolks to remain runny.

Sprinkle the Parmesan over the contents of the frying pan and add some chopped herbs just before serving.

Recipe from Gatherings: recipes for feasts great and small by Flora Shedden, published by Mitchell Beazley, £25, www.octopusbooks.co.uk A gathering is an easy way of cooking and hosting. It means no pressure, no code of conduct, and everyone - cook included - can actually enjoy themselves. Flora’s collection is a mixture of modern dishes, staple snacks, salads and sides, interesting bakes, and puddings perfect to end a feast with. Nothing overly fussy or complicated, just tasty, pretty plates of food. Choose from the chapters led by occasion or pick and choose from dishes such as Sloe Gin Braised Venison, Cocoa Nib Brownies and Redcurrant Pavlovas, to put on a spread.

63 Front Street · Cleadon Village · Sunderland · SR6 7PG

FINE CONTEMPORARY ITALIAN AND MEDITERRANEAN CUISINE

www.bistroromano.co.uk

0191 519 1747

Brunch boy

Peter Walker

Q&A

w e lov e

PETER WALKER IS CELEBRATING THE FIRST ANNIVERSARY OF HIS RESTAURANT, THE CURING HOUSE. OPEN THROUGHOUT THE DAY FOR BRUNCH, LUNCH, DRINKS AND DINNER, THE CHARCUTERIE BAR AND RESTAURANT IS THE FIRST OF ITS KIND ON TEESSIDE AND WAS THE FOUNDING RESTAURANT ON THE POPULAR FOODIES’ STREET IN MIDDLESBROUGH TOWN CENTRE. HE RUNS IT WITH HIS WIFE, SARAH.

I always start the day with… a good quality, strong cup of coffee. Then it’s off to walk my crazy rescue dog Dexter - the perfect start to a hectic day!

For me, its savoury all the way… while I do enjoy sweet treats from time to time, I just love earthy, salty flavours. A bit of cheese, some good bread and perfectly-cured meats and I’m in heaven. One of the reasons I started The Curing House was so I could have access to the best charcuterie and cheese there is and make it accessible to all without a trip to France, Italy or Spain. And it’s great to see just how popular ours has become.

My idea of the perfect brunch is… our chef’s salt-beef hash with a glass of Beaujolais.

On a weekend, a cheeky mimosa or a Bloody Mary. But having the time to enjoy it - that’s the important part.

we love

Our brunch menu stands out because…everything’s made in-house in our kitchen. We brine and cure meats to make our own bacon and salt beef, we stuff our own sausages and bake our own bread – our aim is to create everything from scratch from the raw materials of meat, fish and vegetables. The only products which we buy in are the artisan drycured meats and cheeses because these have been made lovingly by people whose families have been perfecting their craft for generations. And we have carefully selected the best.

FOOD TRAIL MAY/JUNE 17

18

Brunch boy

My go-to healthy ingredients are… tomatoes, peppers, garlic and olive oil - anything Mediterranean really. Their diet has been proven to have significant health benefits so, who am I to disagree. I believe it’s refined sugar that’s bad for us - not fat.

My ultimate naughty treat has to be… chips, followed by ice cream. I rarely have the time to eat during the day anymore, so after a busy Saturday night service this is my sustenance. I’m normally so hungry by this point, I don’t feel guilty!

Quick and tasty food means… a good

I’d be lost without my… Kenwood kMix. It takes all the hard work out of kneading bread - and there’s nothing better than homemade bread, when I get the time!

The perfect fry-up would have… everything! Bacon, black pudding, tomatoes, mushrooms, beans, sausages, brown sauce and toast. I don’t eat one often, but after having one too many the night before, my body feels like it needs vitamins, fat, carbs and protein!

Good quality ingredients are important - as is a nap afterwards.

old sandwich! Cheese, cured meats and pickles or tomatoes. Everything the body needs and all my favourite things with no cooking necessary.

I like my eggs… scrambled with some buttery fried mushrooms. I’ll throw them in the pan with whole milk and a good slab of butter, then whisk until just done. Best of all, my one-year-old daughter loves them too and we share them for breakfast on my day off.

Like many, I’m an avocado fan… they’re becoming quite the staple these days!

I’ve had some of the best meals at… places like The Cleveland Tontine, when the

McCoy brothers owned it, The Fat Duck in Bray and The Star at Harome, where I had some superb veal. But nothing beats steak and chips, cooked by my wife. A dish so good, I never order steak at a restaurant.

There isn’t a single food that I can’t say no to… I just love everything. And I get to try so many different foods these days - all in the name of research, of course!

Local and homemade produce rocks… you know exactly what goes in it if you’re making it yourself and because local food doesn’t need to travel hundreds or thousands of miles. Eating homegrown produce means supporting our local businesses rather than sending our money to another economy.

The one food I’m trying to give up is… biscuits - always!

My favourite brunch dish on our menu is… our beef burger. We buy our beef on the bone for our steaks, so it includes bits of rump, sirloin and fillet, grind it in-house and bring it to life with our own seasonings.

We top it off with good quality British cheese, our own cured pickles and serve with beef dripping chips - delicious!

WWW.THECURING.HOUSE

Stock up

OXO Good Grips Hand-Held Mixer, £22, www.selfridges.com

Kitchen kit

It’s the heart of every home and the place where everyone comes together, so make it an inviting space with the best, most stylish tools and tableware…

KitchenAid Artisan Stand Mixer, £429, www.kitchenaid.co.uk

Phillips Compact Viva Collection Juicer, £69.95, www.philips.co.uk

we love

Marks & Spencer Snake Handled Salad Servers, £19.50, www.marksandspencer.com

Muubs Devil Nature Bowl, £90, www.amara.com

Skultuna Karui Copper Tray, £248, www.amara.com

Tom Dixon Stone Spice Grinder, £80, www.tomdixon.net

House of Fraser Marble Chutney Dishes, £60, www.houseoffraser.co.uk

Oliver Bonas Aurelia Serving Bowl, £42, www.oliverbonas.com

FOOD TRAIL MAY/JUNE 17

20

Stock up

PRIZE DRAW Marks & Spender Barclay Drinks Trolley, £229, www.marksandspencer.com

John Lewis Copper Casserole Dish, £125, www.johnlewis.com

Pols Potten Cutting Boards Set of 4, £77, www.amara.com

Oliver Bonas Aurelia Serving Bowl, £42, www.oliverbonas.com

Cutipol Goa 24 Piece Cutlery Set, £390, www.amara.com

21

Next Marble Effect Kettle, £35, www.next.co.uk

Krups Nespresso Pixie Automatic Coffee Machine, £139.99, www.nespresso.com

Joseph Joseph Lockblock 6 Piece Knife Block Set, £150, www.josephjoseph.com

Tom Dixon Plum Martini Glass Set of 2, £75, www.tomdixon.net

Creuset Signature Cast Iron Casserole Dish, £145, www.lecreuset.co.uk

Win a luxury overnight stay for two!

Winners will check-in to Horton Grange Hotel, where you’ll be treated to Prosecco Afternoon Tea and a three-course a la carte dinner, with a bottle of wine, in the hotel’s restaurant.

Afterwards, you will retire to a Superior Room for a relaxing overnight stay, before sitting down to a delicious full English breakfast prior to check-out.

Horton Grange Country House Hotel & Restaurant is a privately owned, Grade II Listed property set in the heart of Northumberland, just two miles from the idyllic village of Ponteland and 10 miles from the centre of Newcastle.

The hotel is open seven days and nights a week and is open for lunch, Afternoon Tea and dinner in its recently awarded 2 AA Rosette Restaurant.

To enter, visit www.luxe-magazine.co.uk or email your name and a contact phone number to prizedraw@remembermedia. co.uk stating in the subject line the name of the prize draw you wish to enter.

TERMS AND CONDITIONS* T&Cs apply please check with the venue for full details.

Closing date 16 June 2017.

FOOD TRAIL MAY/JUNE 17

Essentials edit

Sweet little helpers Heart-shaped teaspoons to give the softest of bakers a little helping hand when measuring out the sweet stuff. Use with love when creating your airy fairy cakes. ÂŁ19 for a set of four. www.oliverbonas.com

FOOD TRAIL MAY/JUNE 17

22

Asian Tapas | Far Eastern Curries | Cool Beats

At our award winning restaurant we’ve created a place where we would love to eat.

A place where flavours could be shared and sampled. A relaxed place where you’re as comfortable dining alone as with friends and family.

Visit our unique riverside outdoor terrace! riverbeat.co.uk 0191 477 0553 Pipewellgate House, Pipewellgate, Gateshead NE8 2BJ

specials’ in Locally caught ‘day boat

rant.

both takeaway & restau

The finest locally sourced seafood and shellfish in our restaurant!

OR SIMPLY COME ALONG AND ENJOY FISH & CHIPS FROM OUR AWARD WINNING TAKEAWAY

OPEN 11.30 til late Closed Tuesday Open all Bank Holidays 27 Front Street, Tynemouth, NE30 4DZ 0191 2728552 | info@longsandfishkitchen.com www.longsandfishkitchen.com

FOOD TRAIL MAY/JUNE 17

Treat yourself

DC

S W E E T S P O T S CS

CS

DC

A sugarholic’s guide to some of the most mouthwatering dessert places in the North East. Rock up, enjoy a slice of the good stuff and indulge in some well-deserved cheat-day treats…

Cake Stories, Jesmond

Jesmond’s newest cakery and coffee house combines everything any good parlour should have: cosy interiors with plenty of trendy chalkboard and scuffed brickwork character, an impressive range of loose leaf teas from around the globe, plus coffee from Brazil, El Salvador and India, roasted by hand in Yorkshire. It’s a pretty parlour indeed; small, but oh-so-inviting, made gorgeous with twinkly hanging fairy lights, chunky wooden tables of all shapes and sizes, snug sofas in the window and one very tasty cake cabinet. Everything’s hand-baked and decorated in-house, meaning you’re guaranteed fresh, straight-outthe-oven goodness most days. Cupcakes and wedges of sponge, sweet slices and scones, cookies and gluten-free brownies, granola bars, tray bakes… you’ll find it all here. The team love to mix it up when it comes to flavours, so expect to stumble on a few new ones - heavenly, sticky creations like ‘Messy Oreo’ and ‘Choccy Bakewell’ cake, salted toffee popcorn brownies and zesty lemon ‘cake in a jar’. It also does a cracking brunch menu if you fancy something savoury before your sugar hit.

12 Brentwood Avenue, Jesmond, NE2 3DH; 0191 908 6812; www.cakestoriesjesmond.com

Our pick… A slice of Cheeky Chocolate Orange cake, £3.20 FOOD TRAIL MAY/JUNE 17

24

Our pick… The All American chocolate cupcake with crunchy peanut butter, peanut butter frosting and mixed nuts, or the Victoria ’99, with raspberry jam, vanilla buttercream, sugar sprinkles and a ’99 flake. Prices and options vary.

Crumbs Cupcakery, York

Set up by owner Danielle Goodhand - a beaming baker who sold her flavours at local farmers’ markets and foodie festivals every weekend before quitting the day job in the name of sponge Crumbs Cakery is one of York’s most-loved bakeries and cake parlours, found just behind York Minster. Danielle now works with a team of other passionate bakers, making lavish layer cakes and a variety of cupcakes for all occasions - everything from caramel fudge and red velvet to raspberry swirl cheesecake and zesty lemon. They’re dainty and oh-so good looking; iced to perfection every time and finished off with ‘real’ toppings, like baked brownie pieces and vanilla fudge nuggets, Terry’s Chocolate Orange segments and fresh berries.

10 College St, York, YO1 7JF; 01904 638282; www.crumbscupcakery.co.uk

Treat yourself

GBC

Our pick… A white chocolate blondie or a cheesecake brownie, both £3.25

Great British Cupcakery, Newcastle

This boutique bakehouse and parlour, found on Newcastle’s Quayside, is, and has always been, a real crowd-pleaser. Young, sweet-toothed Instagrammers regularly flock here to snap the cupcakery’s towering, brownie-topped milkshakes, wedding-worthy layer cakes, jaw-dropping cupcakes and other cool confections. Created by a local mum and her two baking-mad daughters, who one day decided to turn their mutual hobby into a full-time career, it’s a place for lots of indulgence and a little nostalgia; allow the smell of freshlybaked sponge to take you back in time to your grandmother’s kitchen and leave with your mouth and hands covered in sticky jam and icing. It’s all part of the fun. Book in for afternoon tea if you’re marking an occasion, or bring your ideas and work with the girls to create your dream celebration cake.

15 Queen Street, Quayside, Newcastle, NE1 3UG; 0191 230 2151; www.thegreatbritishcupcakery.co.uk

Cinnamon Twist, Helmsley

Sweet, little bakeries are enough to melt our hearts - and make our mouths water. Helmsley’s star player is a fuss-free must-visit if you’re in the area - any local will tell you so. Go there for fresh pastries, homemade bread and the biggest, fluffiest, most glorious meringues in the area. Everything, from dough to icing, is handmade each morning by the owners, who prefer to stick to traditional methods and locally-sourced ingredients - no nasties anywhere - wherever possible, to ensure their creations are the freshest, tastiest and of the best quality they can be. Pop in on your way to work for a coffee and a handful of buttery, flaky pastry, or settle in one Saturday afternoon for a wedge of something sweet and a good brew.

17 Church St, Helmsley, York, YO62 5AD; 01439 772115; search @Cinnamon-Twist on Facebook for updates

Our pick… An almond croissant or a slice of warm olive bread. Options and prices change daily.

Dreamworld Cakes Patisserie, Ouseburn

If choux buns, pastel macaroons, lighter-than-air eclairs and strudel are more your thing, then you’d be crazy not to pay this dreamy new patisserie a visit. You’ll find it on Ouseburn bank, affectionately run by Bernadett Szucs, originally from Hungary, and her Geordie-born partner, Richard. The pastry chefs opened their award-winning cake parlour, Dreamworld Cakes, in 2007, and in December 2016 decided to expand their sweet offering in the form of a new palace of patisserie. The dainty spot is the place to be in Newcastle for fine, continental creations made by hand and with a whole lotta love - everything from Belgian chocolate eclairs, Portuguese custard tarts and mini flourless cakes, to winter-spiced creme brûlée when the weather’s cold and now, with spring’s arrival, lots of fruity rhubarb and vanilla cheesecake. Buy in-store or tell them what you like and order in advance - their stuff makes for great gifts, too.

Arch 3, Stepney Bank,Ouseburn, Newcastle upon Tyne, NE1 2NP; 07794 945202; www. dreamworldcakes.co.uk

Our pick… Sticky Toffee torte or pistachio, yuzu and basil verrine. Prices and options vary.

LTBC

Let there be Crumbs, Sunderland

If ever there was a tempting spot to visit to let your gluttonous side run wild, this is it. A relaxing stop-off from an appetite-inducing coastal wander, this tempting cakery and tea room is a go-to for scrumptious bakes, doorstop-sized scones and a good brew. It’s known for its afternoon tea offering - you can go traditional or head down the G&T route - but there’s loads more to try, like authentic gelato (made with the finest Italian ingredients just up the road at Ciccarelli in Northumberland) and mouth-watering sundaes (try the toffee fudge or the ‘chocolate extravaganza’ with Malteasers and Ferrero Rocher). From the counter, expect to see everything from buttery croissants to homemade iced biscuits and, for serious sugar addicts, there’s the sweet hanging kebabs - skewered strawberries, marshmallows and macaroons served with chocolate dipping sauce.

Roker Terrace, Sunderland, SR6 9NB; 0191 567 1786; www. lettherebecrumbs.com

Our pick… Chocolate Chip Cookie Nachos to share, with chocolate sauce, mini marshmallows and M&Ms, £5.95

25

PRIZE DRAW

Win a delicious meal for four at River Beat!

Indulge in authentic Asian cuisine and tapas at one of Gateshead’s most stylish Asian restaurants, where you can sample the tastes of Singapore, Hong Kong, China, Japan, Malaysia and more.

Enjoy a relaxed dining experience with breathtaking views of the River Tyne, during which you’ll be free to order and share a selection of tapas dishes of your choice, packed with flavours inspired by those discovered on the travels of the restaurant’s award-winning head chef, Andy Drape.

With two function rooms, one with a multi-media system that can sit up to 30 guests, and the other with its own bar and seating for up to 60, the restaurant is the ideal venue for private functions, business lunches, corporate launches, weddings and parties. Buffet menu options, drinks packages and tailored music are also available.

To enter visit www.luxe-magazine.co.uk or email your name and a contact phone number to prizedraw@remembermedia. co.uk stating in the subject line the name of the prize draw you wish to enter.

TERMS AND CONDITIONS* The prize consists of a Dinner for Four which can be taken Tuesday to Friday evening or Saturday lunchtime and must not be in conjunction with any other offer before 30th November 2017, and is subject to availability additional T&Cs may apply please check with the venue for full details.

Closing date 16th June 2017.

FOOD TRAIL MAY/JUNE 17

Treat yourself

Our pick… Any kind of tart - our favourite is their strawberry and almond. Prices and options vary.

Grants Bakery, Corbridge

If you ever find yourself strolling along Corbridge’s pretty, cottage-lined streets with a hankering for something sweet, then be sure to stop by this delightful little find, loved by locals for its spectacular confectionary creations. Owned and run by award-winning patisserie chef, Andrew Cotterell, this beauty of a bakery is stocked with everything from continental breads - things like chilli, cheese and tomato bread, crusty bloomers and plaited loaves - and fresh-from-the-oven scones, to towering cakes and sweet treats of all shapes and sizes. Drool at the shop front - a window of pastry and perfectly-iced patisserie - before nabbing a table and devouring a slice of cheesecake.

1 Market Place, Corbridge, NE45 5AW; 01434 633044; search @Grantsartisanbakery on Facebook for updates

Sweethart Coffee & Cake, Consett

Go to Sweethart’s for simple pleasures - fresh bread by the loaf, crusty cobs, ‘sticky buns’ (who remembers those?) and fruity tarts - little weekend pick-me-ups that we all know and love.

It’s run by Mark Hart - a former builder who traded in bricks and cement for crumbs and piping bags back in 2012, after finding himself making his son’s birthday cake and falling in love with baking. Mark and his team of bakers make everything by hand from scratch, including nifty celebration cakes for weddings and bespoke events. Call in, pull up a chair and dig in, or take out and share a slice with someone else (if you can bear to).

101 Durham Rd, Blackhill, Consett, DH8 8RR; 01207 501100; search @SweethartCoffeeandCake on Facebook for updates

Our pick… Their chocolate chip brioche is to-die-for. Prices and options vary.

GB

DC

Mason + Rye, Fenwick Newcastle

This stylish bakery-patisserie-cafe is in the heart of Fenwick’s tasty Food Hall. A glossy, high-class place where sweet-toothed shoppers can sample artisan bread, fine patisserie, posh sarnies and even a spot of Afternoon Tea, served from 3pm, between shopping trips. Its dessert offering is top-drawer, whether you’re peering (salivating) through the cabinets or letting your nose lead the way around its ‘help yourself’ displays (dangerous territory come 4pm if you ask us), home to mountains of muffins and wedges of brownies, shortbread, tarts, tortes and more. Fenwick know a thing or two about style - and its sweet treats are no exception. Grab yourself something gorgeously glazed. intu Eldon Square, 39 Northumberland St, Newcastle, NE1 7AS; (0191) 232 5100; www.fenwick.co.uk/stores/newcastle

Our pick… A slice of good old Victoria Sponge cake. Prices and options vary.

MR

FOOD TRAIL MAY/JUNE 17

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Food Trail www.chadwicksinnmaltby.co.uk 01642 590300 Chadwicks Inn Maltby, High Lane, Maltby, Middlesbrough, TS8 0BG

Country pub with award winning dining The highest awarded restaurant in the Tees Valley area with:

A selection of menus including lunchtime and early evening bistro, Ă la carte, great value set menus, Sunday lunch, Wednesday steak special.

With a cosy, elegant interior and modern, British food using local, seasonal ingredients.

Locally brewed ale, locally roasted coffee and hand-picked wine list

Quiet village location with outdoor terrace

Michelin Bib Gourmand, 2AA Rosettes, Michelin Inspector’s Favourite 2016, Michelin Guide, Michelin Eating out in Pubs Guide, Cask Marque Certificate of Excellence

Unforgettable and unique Situated in the Victorian coastal town of Saltburn by the Sea, Brockley Hall Boutique Hotel offers 30 ensuite rooms, a beautiful lounge and a quirky and uniquely decorated fine dining restaurant!

Brockley Hall Boutique Hotel & Fine Dining Restaurant Saltburn by the Sea, TS12 1JS | 01287 622179 | brockleyhallhotel.com

Food Trail Treat yourself

Recipes

WHITE CHOCOLATE AND BAY LEAF PANNA COTTA Makes 6

INGREDIENTS: 4 gelatine leaves 600ml double cream 200ml milk 75g icing sugar 1 tsp vanilla bean paste 6 dried bay leaves 150g good-quality white chocolate, broken into pieces, plus extra curls for decoration METHOD: Soak the gelatine leaves in cold water and set aside to soften.

In a large saucepan, bring the cream, milk, sugar, vanilla and bay leaves to the boil.

Watch the mixture, though, as you don’t want it to boil over.

Once boiling, slide the pan off the heat and allow the mixture to cool for 15 minutes.

Squeeze out any excess water from the now-wrinkled gelatine and stir it into the warm cream until fully dissolved.

Add the white chocolate and allow to sit for 5 minutes – don’t be tempted to stir the mixture yet in case the chocolate seizes and splits.

After 5 minutes, slowly stir the cream mixture until smooth and the chocolate is fully melted. Remove the bay leaves, then pour the mixture into six ramekins, small glasses, espresso cups or any other wee dishes you have.

Allow to set in the refrigerator overnight before serving decorated with chocolate curls.

“A panna cotta is the perfect dessert when it comes to hosting.

Recipes from Gatherings: recipes for feasts great and small by Flora Shedden, published by Mitchell Beazley, £25, www.octopusbooks.co.uk FOOD TRAIL MAY/JUNE 17

You can knock them together up to two days in advance and simply store, covered, in the fridge. The bay leaf is optional here, but I love the musky flavour it adds to the sweetness of the white chocolate. You could also try rosemary to achieve this savoury note – simply use 3–4 sprigs and follow the same infusing method as you would with the bay leaves.”

- FLORA SHEDDEN, AUTHOR AND THE GREAT BRITISH BAKE OFF RUNNER-UP 2015

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Treat yourself

“I make these bars when we have a bounty of berries and a craving for baking.

A mixture between a tray bake and a crumble, these bars are loaded with fruit and are all the sweeter for it. Serve with ice cream or a nice spoonful of mascarpone or clotted cream.”

- FLORA SHEDDEN, AUTHOR AND THE GREAT BRITISH BAKE OFF RUNNER-UP 2015

BLACKCURRANT CRUMB SLICES Makes 10 bars

INGREDIENTS: 125g softened unsalted butter 125g caster sugar 2 eggs 125g self-raising flour 1 tsp vanilla bean paste 200g blackcurrants 200g blueberries 5 tbsp demerara sugar For the crumble 40g cubed cold butter 40g caster sugar 75g oat flour

METHOD: Preheat the oven to 180ºC (350ºF), Gas Mark 4. Grease and line a deep 23cm square baking tin.

First, make the crumble.

In a bowl, rub the cold butter into the sugar and oat flour to form a rough crumble.

Refrigerate the mixture for at least 15 minutes to allow it to firm up.

This can also be made in advance and kept in the fridge at this stage overnight.

For the base, beat the softened

butter and sugar together in a bowl until light and fluffy.

Add the eggs one at a time, adding 2 tablespoons flour with each addition (this will prevent the batter from splitting).

Once the mixture is smooth, fold in the remaining flour and the vanilla bean paste.

Spoon the mixture into the prepared tin and spread it out in an even layer.

Top evenly with the berries, then

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the chilled crumble.

Sprinkle over the demerara sugar to finish.

Bake for 35–40 minutes or until a knife inserted into the centre comes out clean (or with only fruit on it and no uncooked batter from the base layer).

Allow to cool completely in the tin, then cut the slab into 10 bars, or into squares if you prefer.

Store in an airtight container for up to five days.

FOOD TRAIL MAY/JUNE 17

Sweet baker

Q&A

I always start the day with… a good brew! I don’t need an alarm clock - my four-year-old ticks that box for me. Mornings are always a bit hectic for me what with the school run, so I tend to eat after all the chaos has subsided.

You’d be forgiven for thinking I have enough sweetness in my life, but I’m a total chocaholic… trying to give it up is a constant battle. My idea of the perfect birthday cake would be either Cherry Bakewell or banoffee-flavoured, smothered in white chocolate.

I’d be lost without my angled palette knife… it sounds boring, but it’s amazing how many uses one little tool has!

When I want to eat healthy, I reach for… grapes or veggie sticks and low-fat hummus. I try and step away from the cake cuts in the kitchen.

My idea of the perfect quick, healthy supper would be a chicken and veggie teryaki stir-fry.

My ultimate naughty treats are… our Peanut Butter S’Mores Bars, Caramel Pecan Pie and Fudge Crumble Slices, which are our bestsellers. Oh, and maybe our Cookie Dough Pie too. They’re a mix of all my favourite flavours - we created them because we couldn’t find them in the shops.

The best dessert I’ve ever had was… a slice of pecan pie at Disneyland, many moons ago. The kind of bakeries over there inspired us to create The Pudding Parlour. we love

One of the best baking tips I’ve ever been given is… whip your buttercream for a generous 10 minutes on high!

Kristy Giblin KRISTY GIBLIN IS CO-OWNER OF THE PUDDING PARLOUR, A BOUTIQUE DESSERT COMPANY WITH STORES IN MORPETH, NEWCASTLE AND PRUDHOE. THE BUSINESS’ IN-HOUSE BAKING TEAMS MAKE EVERYTHING BY HAND, FROM CELEBRATION CAKES THAT BRING THE WOW-FACTOR TO SWEETAS-CAN-BE CUPCAKES, NOVELTY CHEESECAKES AND FABULOUSLY FUDGEY BROWNIES. THEIR FLAVOUR COMBOS ARE QUITE SOMETHING THINGS LIKE LAYERED CUSTARD CREME AND BOURBON BISCUIT CAKES, SPECIAL ‘GRAVITY’ CAKES FILLED WITH M&MS, SKITTLES AND MALTEASERS. SHE RUNS THE BUSINESS WITH HER BROTHER AND CO-OWNER, GREG. FOOD TRAIL MAY/JUNE 17

The Pudding Parlour, Morpeth

Indulging in ‘treats’ now and again is nothing to feel guilty about… we have lots of customers who visit us straight after they’ve been weighed! I’ve found depriving yourself of the sweet stuff 24/7 only leads to more cravings and even binge eating. It’s ok to fall off the wagon now and again - it’s all about balance.

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Sweet baker

Being given two hours to make a cake for a famous band was quite a memorable baking experience… we got a call from As You Like It, who told us The Who were visiting that night - and that they needed a cake for the drummer’s birthday. Luckily, we love a challenge, and so dropped what we were doing to make it happen. The band loved it, so we were happy.

My favourite baking ingredient has to be pecans… they have a wonderful caramel-like flavour when baked into cakes, or pie batter. I also love raspberries, especially when paired with white chocolate. Cheesecake, blondies, traybakes… it’s a combo that always works!

The secret to the perfect sponge is quite simple… don’t try and bake a cake that’s too deep and make sure you bake a few layers at a time to achieve an evenly moist, light texture. Then it’s just a case of layering up with buttercream, jam or fruity curd!

The best thing about our cakes is… the fact that they’re all handmade, from scratch, and hand-decorated. Each recipe has evolved over time from our sheer love of baking and eating sweet treats. None of our cakes have preservatives or other nasties in them and they’re all made fresh to order.

WWW.THEPUDDINGPARLOUR.COM

FIRST CLASS COOKERS

LET US HELP YOU TO MAKE YOUR COOKER THE HEART OF YOUR HOME...

Since 1931, our family business (est 1888) has supplied and installed AGA Cookers in homes throughout the North East and North Yorkshire.

We are also experts in Range Cooker appliances and our unbiased advice will allow you to make the right choice for your kitchen design and budget.

Our magnificent Showroom has a dedicated display with working models and demonstration area.

We have collections of high quality Range Cookers from Lacanche, Steel, Falcon, Mercury on display and new for 2017- KitchenAid Major Appliances.

LET US HELP YOU TO MAKE THE HEART OF YOU

Since 1931, our family business (est 1888) has supplied and inst the North East and North Yorkshire. We are also experts in R advice will allow you to make the right choice for y

Our magnificent Showroom has a dedicated display with We have collections of high quality Range Cookers from Visit our Showroom today on display and new for 2017- KitchenAid 1 Stirling Court, Eleventh Avenue North, Team Valley, Gateshead, NE11 Visit 0JF our Showroom t

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Fill your bellies

Feast of a

A three-day feast for food-lovers comes to Newcastle in June with Bake-Off champion Candice Brown heading the line-up for this ‘gastro Glastonbury’.

festival

FOOD TRAIL MAY/JUNE 17

Today it’s the bakers, chefs and clean-eaters who make up the A-listers of the festival season.

Wellies, a street-food carton and a vegan tote-bag are the festival-goer’s uniform and in

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the entry queues talk is of the merits of quinoa and chia rather than rockstar excess.

Food is the pastime of the people more than it has ever been. And in June, one of the country’s

Fill your bellies coolest food festivals heads to Newcastle for a three-day feast of food.

Foodies Festival June 3-4, brings chefs, bakers, growers and gastros to the stage at Exhibition Park.

There’s inspiration and indulgence – and a finger on the well-being pulse. A new and exciting healthy living focus hits the festival too with a Grow Your Own workshops area.

THE PEOPLE:

You can clock in with Luxe columnists Dave Coulson from Peace & Loaf and Andrew Wilkinson from Artisan – they will both be participating in demos at the Chefs’ Theatre.

Candice Brown, crowned Great British Bake-Off winner in 2016 will be baking up a storm in the Cakes & Desserts Threatre. It’s here you can also see Charlotte White, aka Burlesque Baker.

THE FOOD:

Cakes & Desserts Theatre The stage is set to include not only

top local bakers but also local chefs renowned for their outstanding desserts. From delectable desserts to showstopping cake towers, these chefs and bakers will be inspiring visitors to reach for their spatulas and whisks at home to recreate their delicious summer bakes.

Afternoon tea can be enjoyed in the beautifully decorated Vintage Tea Room, where teas, handmade cakes and scones with clotted cream and jam are served on china from a tea trolley by vintage styled tea ladies and gentlemen, and vintage music for ambience.

Healthy Living Healthy Living will be a central theme to 2017 Foodies Festival, and will for the first time ever include yoga classes, meditation, talks and cooking demonstrations from the UK’s top nutritionists, health food bloggers and healthy cooks. ‘Ask the Experts’ sessions will highlight the latest trends in ‘feel good food’.

We pride ourselves on offering classic dishes with a modern twist.

Perfect for weekends or a midweek treat, our menus are created using the finest local ingredients that change seasonally to ensure the best quality.

Dining for all occasions.

Acklam Hall Hall Drive Acklam Middlesbrough TS5 7DY 01642 822 000

www.acklamhall.co.uk

Fill your bellies

PRIZE DRAW

their very own pizza, cupcakes and other favourites.

Win a luxury getaway at Crab Manor

Live Music, Restaurant Tents and Pop-Up Bars Revel in live music on the entertainment stage as you soak up the atmosphere with a glass of Pimm’s from the Giant Pimm’s Teaport or double-decker BarBus.

BBQ Arena & Restaurant Tents Feast on barbecue brilliance in food tents and the BBQ Arena, with everything from BBQ cakes to healthy living grilled halloumi and peach skewers.

Life is always ‘suite’ at Crab Manor in North Yorkshire which manages to offer a global travel experience just a short drive from home.

Rooms in the unique hotel and grounds are inspired by countries and hotels of the world - and a stay really does feel like an indulgent escape in restful and luxurious surroundings.

Our prize is a mid-week overnight stay at Crab Manor, in one of the newest suites, including bed and breakfast.

To enter visit www.luxe-magazine.co.uk or email your name and a contact phone number to prizedraw@remembermedia. co.uk stating in the subject line the name of the prize draw you wish to enter.

TERMS AND CONDITIONS* Reservation must be between Sunday-Thursday, excluding bank holidays, the month of August and 14 February. Subject to availability.

FOOD TRAIL MAY/JUNE 17

Chefs’ Theatre

Drinks Theatre

Foodie fans can look forward to a celebrity and Michelin-starred chef line-up in the Chefs Theatre this summer, with Britain’s top chefs showcasing their culinary skills and inspiring the audience with their delicious dishes.

There will be a focus on culinary wellness, with farm-to-table dishes, sugar-free cooking and ‘feel good’ food trends.

Rum is the drink of choice for 2017, with experts predicting a similar innovation amongst premium rum brands as 2016 witnessed with gin.

Expert mixologists and sommeliers, including Neil Phillips and Charles Metcalfe, host wine, whisky, champagne and gin tastings, and beer connoisseur and writer Melissa Cole is on-hand with craft beer tutorials (well known in the UK for “taking the beard out of beer”).

Grow Your Own Attend fresh produce food demonstrations, tutorials and practical workshops. There will be junior gardener activities and a healthy food court to pick up your picnic lunch after inspiring talks on how to get your hands dirty and your fingers green!

Street Food Avenue Enjoy street food vendors from around the world, offering visitors the chance to take a culinary trip to all corners of the world.

Japanese, Thai, Malaysian, Argentinian, Turkish, Indian, Korean, Mexican, French and African. Everything from Crème Brulee campervans to flavours of Morocco.

Cook with Critters: Creative Healthy Living The insect food industry is booming and the Vietnamese Street Food Stand will be demonstrating how to cook with critters and the health benefits of doing so. Learn the benefits of chocolate-dipped and candy-coated worms, scorpions, locusts, ants, caterpillars, mealworms and crickets! These tasty critters will also be sold in powder and flour form – a high source of protein - to bake, season and cook with.

Artisan Producers Market An array of Great Taste Award winners will be exhibiting at Foodies Festival 2017. Meander between smoked salmon tasting stands, outstanding local cheeses, melt-in-your-mouth brownies, award-winning oils and chutneys.

Kids Cookery School & Kids Zone In the Kids Cookery School, little foodies can make and decorate

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VIP The Foodies Festival VIP experience includes: creative summer workshops, champagne tasting sessions, and ‘Meet the Chef’ sessions held in the VIP area, complimentary glass of fizz in hand. The VIP lounge will also have a new deli and gourmet snacks area and complimentary, exclusive Foodies Festival tote bags with VIP goodies inside.

VIP day ticket £35 Friday includes a welcome glass of bubbly, use of the VIP area with private bar and refreshment, priority entry to food and drink masterclasses, exclusive VIP only masterclasses, showguide, and goody bag to take home. www.foodiesfestival.com

Essential Edit

Guilt-free goodness Sourced from Ecuador’s best cocoa farms, OMBAR’s 100 per cent raw cacao (also available in buttons!) contains six times more flavanols plant-derived nutrients, found to improve circulation and promote brain and cardiovascular health - than other branded chocolate. Packed with real fruit, live cultures and only unrefined coconut sugar, it’s a natural, guilt-free-but-justas-decadent alternative to the old Dairy Milk. And we like it a lot. £1.99 per bar. www.ombar.co.uk

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FOOD TRAIL MAY/JUNE 17

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