ISSUE 46 www.appetitemag.co.

uk November 2017

TICKLE YOUR TASTEBUDS...

pes!
4 4 fab reci

french fancy
MICHEL ROUX JNR DROPS BY FOR COFFEE
inside Bonfire Night supper // Christmas gifts to make now // Harvest for the world
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 PLACE
Editor reflects upon the many YOUR
ORDER
advantages of her very own
hotline to unpaid labour 4FoodieCLUB
offers and prizes

Top Gear had The Stig - a nameless chap parkin was the best I've ever had, and
5 DATE
Fill your diary, folks
in white who did the test drives. I have she was from the Midlands. Mind, her
Mrs Higgs - a loyal friend, always on the
end of the phone with advice, inspiration
Yorkshire pudding was also a work of
genius, but I digress. Having been forced 6 FEEDBACK
and, inevitably, her precious time when I to accept that "being from the south" is Foodie news and views
need a recipe test driver on deadline.
In preparation for this magazine,
she has lost days of her
no excuse when I am on deadline and
I need a talented sous chef, Mrs
H set about the task with the
14 DAVE COULSON
Our chef's latest adventures
life slaving over liver and aid of Mr H, who is from
mushroom stroganoff
(three variants before
Lancashire, where they
like to think they know a
17 BUTCHER
George Payne's favourite stew
she was satisfied), bit about such matters.
mulled cider (four
alternatives, but then she Following much 20 IN THE GARDEN
gets thirsty...) and - the experimentation, he Down in the Kitchen Garden at Vallum
reason for this column -
Yorkshire parkin.
not only declared a
winning recipe (my
mother's, so it happens),
22 FISH
Graham's smoked mackerel fishcakes
When I asked her to test some he set to work photographing it
parkin recipes, Mrs Higgs revealed
she'd never actually had it. When I'd got
for our benefit (see above left). And
that, dear reader, is what you call a team
26 REVIEW
Monday night treats at Wynyard Hall
up off the floor to which I'd dropped effort. So, bravo for Mrs Higgs for her
in horror, this set me thinking. I can't
remember the last time I made parkin,
culinary skill, her husband for his work as
chief taster and photographer, 28 FOODIE FEST
yet my mother made it weekly. Mrs Higgs and my dear mama Highlights from our Eat Drink Fest
claimed she had never made or eaten it for her parkin recipe,
because (poor wretch) she is from the
south of England, where they have no use
which, should the
fancy take you, you
30 THE GRAZER
The apples of Anna's eyes
for such pleasures (I know, weird). Clearly, will find on page 44.
this is no excuse because my mother's Enjoy! Jane Pikett, Editor
32 AUTUMNAL ART
Recipes from Artisan, Newcastle

appetite. 36
We want to hear all about
the food and drink you love FRENCH FANCY
in the North East, which In the kitchen with Michel Roux Jr
means you can get fully
40
/appetitemaguk TICKLE YOUR TASTE BUDS...

involved in the regions HOT STUFF

leading dedicated food Editorial 01661 844 115 Recipes for Bonfire Night
Jane Pikett - jane@offstonepublishing.co.uk
@appetitemaguk magazine.

If you like a place, we want

to know about it, so tell us.
@appetitemaguk Better still, take a picture
Advertising 01661 844 115 47 CHRISTMAS GIFTS
Joanne Oneil - joanne@offstonepublishing.co.uk Perfect presents for every foodie - and
you can make most of them now!
Website www.appetitemag.co.uk

Be a fan! and share it on social media,

tagging @appetitemaguk. Designed & Published by 52 HEALTHY APPETITE
The power of kale
And if you cook something youre proud of
(or something youre not!) email us a photo or
share it with us on social media and we might
56 KITCHEN KIT
Unit One, Bearl Farm, Stocksfield Essential kit for every foodie
even put it in the magazine.

Fame at last!
Northumberland, NE43 7AL

Photography
46 LAST WORD
Nicky Gibson www.kgphotography.co.uk
With PaulJohnson, chef/proprietor at
email editor@appetitemag.co.uk Peter Skelton www.photo-psp.co.uk The Ship Inn, Wylam
appetitemag.co.uk 3
 CLUB

Broom House Farm

FOOD, FARMING & FUN
FARM SHOP We breed, rear and sell our own well hung pure Aberdeen
Angus beef, lamb, mutton, Saddleback pork, ham, bacon and gluten free LUNCH FOR 5 AT
burgers & sausages . Come and look at our amazing meat display in the
Farm Shop. Fantastic turkeys, poultry and everything you need for the KOOCHIE CULTURE
perfect foodie Christmas. Koochie Culture, Jesmond is offering appetite readers the chance
to try its fab salmon fishcakes with a side salad for 5 until Nov 30,
CHRISTMAS ORDERS NOW BEING TAKEN! 2017. Available Thursday-Friday.* Koochie Culture
COFFEE SHOP Delicious home made cakes, English breakfasts, tasty snacks, Clayton Road, Jesmond, NE2 4RP, tel 0191 281 0300
made with scrumptious ingredients from our butchery. Afternoon Tea. www.facebook.com/pg/koochieculturecreperie
FOREST ADVENTURE Open weekends & school holidays.
Theres acres of fun for all ages A fantastic nature trail and forest playground.

OPEN EVERY DAY!

Broom House Farm, Nr. Witton Gilbert, DH7 6TR Farm Shop: 0191 371 8839
Coffee Shop: 0191 371 8382 Email:broomhousedurham@btinternet.com

www.broomhousedurham.co.uk Follow us on Facebook

TWO LUNCH OFFERS FROM

THE COFFEE TREE
The Coffee Tree, Wylam has two great offers for appetite readers
...at Christmas this month, both available until November 30, 2017. You can
Where will you dine enjoy homemade soup of the day (4.50) and a sandwich of your
choice half price (2.75 - normally 5.50), served with side salad,
this Christmas? homemade coleslaw and crisps. Alternatively, enjoy a free child's
meal with every adult meal from the lunch menu. Available Monday-
Friday, 9am-4pm.* The Coffee Tree, Main Road, Wylam
NE41 8AQ, tel 01661 852 422

TOASTS OR CHUTNEY
TO GO WITH CHEESE
Find inspiration at AT CARRUTHERS & KENT
www.northumberlandeats.co.uk Carruthers & Kent is offering
appetite readers a box of Fine
Cheese Company Toasts or a jar of
Yummy Things chutney with every
cheese purchase over 15 until
Nov 30, 2017.*
Carruthers and Kent, Elmfield
Road, Gosforth, NE3 4AY
tel 0191 213 1818
www.carruthersandkent.com
menus-local food-offers-events *On production of this magazine or a print-out of the offer from www.appetitemag.co.uk

4 appetitemag.co.uk
 IT'S A DATE!
IN THE
KITCHEN
DATE: THROUGHOUT
OCT-NOV
Blackfriars fantastic calendar of
events features something for cooks
of all ages and tastes in the coming
weeks. Half term sees the return of
the Little Monks Cookery Club (Oct
24-25) plus theres a new six-week
Morning Cookery School running
every Wednesday from Nov 1-Dec
6. One-off events coming up include
a Seafood & Whisky Dinner (Fri Oct
27), Bread Making for Beginners
(Sat Nov 4), Pizza & Prosecco Night
(Thurs Nov 16) and Vegetarian
Cookery (Sat Nov 18). See website
for full listings and to book.
www.blackfriarsrestaurant.co.uk
BEST OF
FRANCE
DATE: NOV 16&17
Bouchon Bistrot is serving up an
evening of great food and Beaujolais
Nouveau this November. The three-
course menu includes Oeuf en
Meurette with Toasted Brioche, Coq
au Vin, Red Wine Poached Pear, and
a carafe of Beaujolais Nouveau per
couple. 25.95 per person.
www.bouchonbistrot.co.uk
FRENCH FANCY
DATE: NOV 16&17
Pop along to The Duke of Wellington
Inn, Newton, near Corbridge, to enjoy
fabulous French food served up
alongside a first taste of this year's
wonderful Beaujolais Nouveau.
Tickets available from the pub.
www. thedukeofwellingtoninn.
co.uk
GARDEN GREAT
DATE: NOV-DEC
Bradley Gardens is promising a
warming winter programme of events,
serving up Late Night Shopping &
Dinner (Nov 16), Tea with Santa
(Dec 7) and a Christmas Supper
Club (Dec 9).
www.bradley-gardens.co.uk
ON TAP
DATE: TIL OCT 22
The Victoria Comet, Newcastle hosts
the first Nicholsons National Beer
Showcase this month, celebrating
Britains best breweries with 28 new
beers on offer. Special events are
taking place throughout the six-week
event details available online.
www.nicholsonspubs.co.uk/
beershowcase
CHRISTMAS
PREP
DATE: SAT NOV 25
Its that time of year again, but fear
not - the good folks at Blagdon
Farm Shop are on-hand with their
annual Christmas Food Fair & Tasting
Day. Drop in 10am-5pm to sample
turkeys, geese, chickens, beef and
gammon from the Blagdon Estate
and local farms, and place your
orders for Christmas.
www.theblagdonfarmshop.co.uk
TEA ON THE
ORIENT
EXPRESS
DATE: NOV 3&5
Pop into Tyneside Bar Caf for a
special Orient Express-themed
afternoon tea followed by a VIP
screening in the Tyneside Cinemas
Classic Circle of the new film
adaptation of Murder on the
OrientExpress.
www.tynesidecinema.co.uk
Christmas Fayre Lunch
Mon-Sat 12pm until 4pm
3 Courses 14.95
Christmas Fayre Dinner
Mon-Sat 5pm until 10pm
1 Course 13.95 | 3 Courses 22.95
New Years Eve
James Bond 007 - Celebrate with a glass of fizz, Vodka or Martini on
arrival followed by a 3 course dinner. Then see the New Year with a disco
and dancing from 9pm. Firework display from 12.10am and
a hot pulled pork or beef bap. 39.95
Also home to La Taverna - Real Ale, Chicken and Tapas Bar.
Open 7 days a week from 12 til late
Stella Road, Ryton NE21 4LU - Tel: 0191 413 2921
www.michelangelorestaurants.co.uk
1964
is a family run, fine
dining restaurant in the
heart of Low Fell
We serve up quality, exquisite cuisine using fresh locally
sourced produce cooked to the highest standards by our chefs.
Christmas Fayre Menu: 2 Courses 16.95 | 3 Courses 19.95
Christmas Eve Menu: 2 Courses 16.95 | 3 Courses 19.95
To Book Online: www.1964tdkr.co.uk
By text: 07398 166 736 By phone: 0191 487 4002
565A Durham Road Low Fell Gateshead NE9 5EY
Opening Hours
MON & TUE CLOSED WED Lunch 12 noon - 3pm | Dinner 6 pm - 9.30 pm
THURS & FRI Lunch 12 pm - 3pm | Dinner 6pm - 9.30 pm Bar open until 11pm
SAT Lunch 12 noon - 3pm | Dinner 6pm - 9.30 pm | Bar open until 11pm SUN Lunch 12 noon - 4pm
appetitemag.co.uk 5
 FEEDBACK
FEED...BACK
Send us your recipes, feedback and foodie
news and you might pop up on this page.
Fame at last! Email editor@appetitemag.
co.uk Twitter, Facebook and Instagram -
appetitemaguk, Facebook /appetitemaguk
PARMO PDO CAMPAIGN
Il Piccolo, Corbridge
Restaurant | Wine Bar
Deli/Gelateria Mayor Ben Houchen with Geoff Johns of Jeff the Chef Foods
download our app In a genius move, Tees
for loyalty rewards, Valleys new mayor, Ben
Houchen, has launched a
events and offers
campaign to secure Protected
www.ilpiccolo.co.uk Designation of Origin (PDO)
status for Teessides world-
01434 434554 | St Helens St, Corbridge NE45 5BE famous parmo.
His crusade to gain the
international stamp of authenticity
for the dish of breadcrumbed
chicken and cheese, which is
known in polite company as
a parmesan, was one of his
ART DECO CINEMA CAFE
PARMO PERFECT
SERVES 4
Ingredients
For the bchamel sauce:
5 tbsp butter
4 tbsp all-purpose flour
1 litre milk
2 tsp salt
Coffees, Teas, Wines & Beers tsp freshly grated nutmeg
Quality Comfort Food Served All Day For the chicken:
4 chicken fillets
2nd Floor Tyneside Cinema, 1 egg
10-12 Pilgrim Street Newcastle 150g breadcrumbs
Tel: 0191 2275520 1.25 litres vegetable oil, for frying
110g cheddar cheese
Open: Mon-Sat 10am-10pm Sun 11am-7pm
Method
Flatten the chicken breasts. Beat
egg in a shallow bowl. Season
6 appetitemag.co.uk
election pledges. We need to
officially protect the provenance
of this local delicacy and make it
abundantly clear that the genuine
article is only from Teesside, says
the young campaigner, parmo
in hand.
The parmo is said to have
been invented in 1958 by chef
Nicos Harris at his Middlesbrough
restaurant. It has since been
enjoyed by millions. Never had it?
Try the recipe below!
B IG
EAT!
breadcrumbs and pour on to a large
plate. Coat chicken fillets with egg
cover with the crumbs. Set aside.
Melt the butter in a saucepan
over a low heat. Add flour and stir
continuously until smooth to make
a roux. Gradually add milk, whisking
continuously until very smooth for
10 mins. Remove from heat, season
with salt and nutmeg. Deep fry
chicken fillets until golden. Drain on
kitchen paper. Pour the bchamel
sauce over the chicken, sprinkle over
the cheese, place under a medium
grilluntil cheese melts, serve with
chips and, for the healthier minded, a
green salad garnish.
 FEEDBACK THE COOKSHOP HAS
EVERYTHING YOU
TOP DOGS NEED TO PREPARE FOR
Congrats to our columnist Dave THE FESTIVE SEASON...
Coulson (right) and the Peace & Loaf
team on being named the North East
Restaurant of the Year at the fourth
annual Food Awards England 2017.
Dave, chef patron at Peace & Loaf in
Jesmond, Newcastle, is a lovely chap
who genuinely values his customers,
which is fortunate as they had to vote for the restaurant to win the
award. Dave said: Its an honour and were eternally grateful to each and
every one of our lovely clients who took the time to vote for us; it really
is appreciated. Peace & Loaf, Jesmond Road, Jesmond, Newcastle
NE2 1LA, tel 0191 281 5222, www.peaceandloaf.co.uk

VEGGIE SPECIAL SUNDAY CHAMPS

Good news for plant lovers -
veggie boards have landed at
our favourite enoteca, Carruthers
and Kent. The Fromagerie and
Charcuterie boards at C&K are
deservedly renowned, and were
looking forward to trying the new
Vegetarian version. Carruthers &
Kent, Elmfield Road, Gosforth
NE3 4AY, tel 0191 213 1818
www.carruthersandkent.com
Nice work on the part of The
Black Bull Inn, Frosterley in Co
Durham, which has made it into
The Guardians 50 best Sunday
lunches in the UK. The only entry
from the North East, The Guardian
praised the pubs traditional lunch,
warm dcor and regular live music.
The Black Bull Inn, Frosterley
DL13 2SL, tel 01388 527 784
www.blackbullfrosterley.com
From roasting tins, pudding bowls, cake boards, home baking to
food preserving, jam making and storage and much more!
Stockists of: Stellar Cookware, Silverwood, Sophie Allport & Wrendale.
CORBRIDGE LATE NIGHT SHOPPING - MONDAY 4TH DEC
CORBRIDGE COOKSHOP (J F Walton & Son)
15 Middle Street, Corbridge, Northumberland NE45 5AT
Open: Mon-Sat 9am-5pm, Sun 12-4pm
01434 632582 | www.corbridgecookshop.co.uk

TOP TWEETs!
Our pick of the best
foodie tweets

Hexhamshire Organics
(@HexOrganics):
Jane Pikett@( janepikett): My morning read. Thank you
Great to see Nicola and Tom @appetitemaguk
@MuckleBrewing at our #OrganicSeptember
festival @EatDrinkFestNCL #FeedYourHappy
@appetitemaguk

Jane Pikett@( janepikett):

Alexis Forsyth (@Alexis_R_F): Loved lunch with @SEMComms
Photo shoot for @appetitemaguk @CamberCoffeeNCL Beetroot
featured these stunning dishes souvlaki wrap made me happy!
from @artisan_NE! #foodie #vegan #lunch #Newcastle

appetitemag.co.uk 7
STARTERS

All change
We can report a busy
couple of weeks at The IN THE WARS
Botanist in Newcastle, The excellent Experimental
Diner pop-up is back October
with the introduction
29 and 30, starring chefs from
of a weekday lunch
Peace & Loaf in Newcastle,
menu for the first time, and Hinnies in Whitley Bay in
the opening of a new the unique surroundings of the
mezzanine floor, and the North East Land, Sea and Air
launch of a revamped Museum near Sunderland.
Sunday lunch. Midweek Sunday October 29 will see
lunch is light and the return of Peace and Loafs
fast with homemade Simon Whitehead and Hugo
sandwiches and salads,
while Sunday lunch TAKE IT AWAY
Harissa Mediterranean Kitchen in Sandyford, Newcastle is delivering
Embleton-Black (above) with
a Dining In War-inspired menu.
Then Gareth Clarke, head chef
has had a refresh
a healthier diet straight to your door with the launch of its first at Hinnies in Whitley Bay, will
with rotisserie roasted
takeawaymenu. be in the kitchen on Monday
premium beef and Its Middle Eastern and Mediterranean-inspired takeaway feasts October 30 with a rustic
rotisserie chicken. are low in fat, sugar and salt and include tasty dips served with Geordie-influenced menu. Both
The Botanist, Monument homemade flatbreads, spicy Lebanese Potato Batata Harra, Felafel events include a tour of the
Mall, Newcastle, NE1 and Marinated Chicken Kebabs, and Slow-Cooked Lamb, Butternut museum and tickets are 80
7AL, tel 0191 261 6307 Squash and Chickpea Tagines. per person including four-course
www.thebotanist. Harissa Mediterranean Kitchen, Starbeck Avenue dinner, welcome drink and wine.
uk.com Sandyford, Newcastle, NE2 1RJ, tel 0191 261 5501 www.theexperimentaldiner.
www.harissakitchen.co.uk co.uk

EXCLUSIVE
READER OFFER:
20% OFF
ANY GATEHOUSE WELCOME TO WOOLIES, WELLIES... AND FOODIES!
EVENT *
(Quote APPETITE
when booking)

Come and try the flavours of the season at The Gatehouse, our new foodie haven at the Lord Crewe Arms.
LUNCH & DEMO SIP & SUPPER CHEFS TABLE LUNCH & DEMO
26th October 2017 @ 11.00am 4th November 2017 @ 7.30pm 25th November 2017 @ 6.30pm 1st December 2017 @ 11.00am
Sourdough with Chef The Rhne in Autumn Faye DodwellMasterChef Semi-Finalist! Christmas Dinner
During this demo youll get to feel, see, The rich wines of the Rhne Valley come Hexhams Faye Dodwell reached the Chef will show you how to create perfect sides,
taste and smell a range of delicious into their own this season. Well introduce MasterChef semi-finals, impressing the judges sauces, trimmings and turkey. Youll leave with
but simple loaves. Includes tea, coffee, eight of the best to savour alongside some with her raspberry and chocolate tart. Feast on the confidence to cook the lot! Includes tea,
lunchand bread! - 36.75 p.p. highly inventive cuisine - 42.50 p.p. a 3 course supper with wines! - 55.00 p.p. coffee and a hearty lunch - 36.75 p.p.
Our event vouchers make cracking Christmas gifts! Purchase at: lordcrewearmsblanchland.co.uk

Lord Crewe Arms The Square Blanchland Northumberland DH8 9SP T: 01434 677 100
E: enquiries@lordcrewearmsblanchland.co.uk W: lordcrewearmsblanchland.co.uk t: Lord_Crewe_Arms f: LordCreweArmsBlanchland
*20% off reader offer excludes New Years Eve. Valid until 13th February, 2018.

8 appetitemag.co.uk
 You dont need to travel far to
have your cake and eat it

Visit our wonderful Coffee Shop and have a leisurely

stroll around our Garden Nursery

Speciality tea & coffee, cakes to die for, fresh scones and a
great selection of sandwiches and paninis. All made on the premises.

A family run coffee shop & garden nursery

Stank Lane, Pity Me, Durham DH1 5GZ, Just off A167, Pity Me roundabout. Telephone: 0191 384 7122
OPENING HOURS: The Tea Barn 8:30am till 4:30pm everyday, stop serving at 4:00pm.
Garden Nursery 8:00am till 5:00pm everyday.
STARTERS
SERIOUS
BUSINESS
Weve been breaking our
dining al-desko habit with
the new business lunch at
Dobson & Parnell, Newcastle.
Ham Hock Terrine, Pickled
Vegetables and Mustard
Dressing; Pan-Fried Black
Cod, Turnip Pure, Puffed
Wild Rice, Chilli and Lime
Dressing; and Poached
Autumn Fruits are among the
stars. Available October and
November. Dobson and
Parnell, Queen Street
Newcastle, NE1 3UG
tel 0191 221 0904, www.
dobsonandparnell.co.uk
10 appetitemag.co.uk
WERE INN
The Good Pub Guide 2018
has named one of our favourite
country pubs, The Lord Crewe
Arms in Blanchland, its Inn of
the Year.
Bringing together feedback
from customers and scores
from random inspections by its
editors, The Good Pub Guide
assesses hundreds of pubs
around the country each year.
Lord Crewe general manager
WHAT A FIND
The wonderful Lulu of the amazing streetfood concept Lulu
Tommy Mark says: "With such
strong competition across the
whole of the UK, to be singled
Cooks Chinese a favourite at places like The Boilershop out for this title is a tremendous
Steamer in days past has popped up with her own place in coup. It's a fantastic accolade
Heaton, Newcastle, serving up small and beautifully formed which follows hot on the heels
plates andcocktails. of many others over the last
Lost & Found, open for brunch and dinner Wednesday- couple of years."
Saturday and for brunch all day on Sunday, is home to quirky The Lord Crewe Arms
1920s-inspired dcor, cocktails, craft beers and small plates The Square, Blanchland
from around the world, plus light and hearty brunch dishes. DH8 9SP, tel 01434 677 100
Lost & Found, Heaton Road, Newcastle, NE6 5HP, tel www.lordcrewearms
0191 209 2359, www.lostandfoundnewcastle.co.ukco.uk blanchland.co.uk
STAR Its that time of year again, Newcastle; Caff Vivo, Newcastle; Cals Own,
TURNS when the all-powerful folk at
Michelin announce the stars of
the culinary world.
Newcastle; Colmans, South Shields; Latimers,
Sunderland; The Roxburgh, Whitley Bay; Audela,
Berwick; The Rat Inn, Anick; and The Ship
James Close has retained his Inn, Newton by the Sea. Tyneside Bar Caf at
two stars at The Raby Hunt in Newcastles Tyneside Cinema is also included
Darlington, while Kenny Atkinson at in The Waitrose Good Food Guide and
House of Tides in Newcastle CAMRAs Good BeerGuide.
maintained his one star rating.
Michelin Bib Gourmands
go to just 27 UK
restaurants this year,
including Terry Laybournes
Broad Chare in Newcastle,
Haveli in Ponteland, River
Caf on the Tyne, and The
Staith House in North Shields.
Meanwhile, the new Waitrose UK
Good Food Guide includes 36 of the
North Easts best restaurants, including a
place in the top 50 for The Raby Hunt.
The guide also names the following
among its much sought-after Local Clockwise from top left: The Roxburgh's Gary Dall,
Gems: Bistro Forty Six, Jesmond, Tyneside Bar Caf, The Staith House's Jimmy
Laffan and John Calton, Caffe Vivo

COURGETTI WITH B IG
ROUGH BASIL PESTO EAT!
& CHERRY TOMATOES
Ingredients
50g pine nuts
2 cloves garlic
1 large bunch fresh basil
50g fresh grated parmesan
cheese (or vegan equivalent)
150ml extra virgin olive oil
juice of lemon (optional)
salt and pepper
4 courgettes
olive oil
16 cherry tomatoes
handful fresh rocket
grated parmesan and basil
leaves to garnish
Method
For the pesto, very lightly toast
the pine nuts under the grill for
2 mins. Add to a food processor
with the rest of the ingredients,
STARTERS
(Est 1978)
blitz and season. For a rougher
pesto, bash the ingredients
together rather than using a
foodprocessor. CHRISTMAS AT NORTH ACOMB
Trim and spiralize or julienne the FREE RANGE TURKEYS, GEESE, DUCKS & CHICKENS,
courgettes, toss in a splash of ABERDEEN ANGUS BEEF, HOME CURED GAMMON,
olive oil and a pinch of salt and PORK & LAMB AND A FULL RANGE OF GAME.
put in a colander to drain for Orders now taken for Christmas & New Year
Dont forget our scrumptious selection of mince pies,
10mins.
Christmas cakes and puddings plus lots more.
Place a large frying pan over a
GIFT VOUCHERS & HAMPERS AVAILABLE
medium heat, add the courgetti
and toss over the heat for
2-3mins until softening. Remove
and set aside to keep warm, heat
a little olive oil in the pan, add
the tomatoes and fry for 2 mins.
Add the courgetti, rocket and
pesto, toss until heated through
and serve in warm bowls with Stocksfield, Northumberland NE43 7UF www.northacomb.co.uk
Tel: 01661 843181 Open Times: Closed Mon, Tues-Sat 9.30am 5pm, Sun 9.30am-1pm
a little grated parmesan and shop@northacomb.co.uk AWARD WINNING FARM SHOP
basilleaves.
There is nothing more exciting
than Advent, the festival of
waiting for Christmas.
Here at La Cookshop we have a large range of wooden Advent
calendars and Advent candles. An amazing range of Chrimas
crackers, Chrimas cards, calendars and lots of other gift ideas too.
The Milkhope Centre, Blagdon Northumberland, NE13 6DA
Call us:01670 789 142 www.lacookshop.co.uk
Open: Mon-Sat 10-5 | Sun 10.30-4
appetitemag.co.uk 11

ENJOY THE FINEST LOCALLY SOURCED
SEAFOOD & SHELLFISH IN OUR RESTAURANT
OR SIMPLY ENJOY FISH & CHIPS FROM OUR
AWARD WINNING TAKEAWAY.
PLEASE SEE OUR WEBSITE FOR SPECIAL PROMOTIONS
OPEN DAILY: 11:30am till late / Closed Tuesday
Longsands Fish Kitchen
27 Front Street, Tynemouth NE30 4DZ
Tel: 0191 2728552
info@longsandsfishkitchen.com
www.longsandsfishkitchen.com
Take things easy this Autumn with our
delicious range of top quality Ready Meals
TASTE THE DIFFERENCE
27 Princes Road, Brunton Park, Gosforth NE3 5TT
Tel: 0191 236 2992
Ask about our FREE local delivery service
12 appetitemag.co.uk
STARTERS
CHARITY PIE FIGHT
Could the humble pie be the key to helping men live happier,
healthier and longer lives?
Pioneering Newcastle-based social enterprise Food Nation
thinks so and its secured nearly 100,000 funding from the
Movember Foundation to launch a pilot scheme to prove it.
The money is being invested in developing a Mens Pie
Club, bringing men together through a shared love of pies.
Mens Pie Clubs will be launched later this autumn at venues
acrossTyneside. www.foodnation.org
HART OF THECITY
Great news for Newcastle foodies - work is about to begin on White
Hart Yard a new bar and restaurant development in the centre of
the city.
Developed by the company behind Pleased to Meet You winner
of the Best Spirits Bar/Pub of the Year in the Great British Pub
Awards 2017 the 30,000sqft of Grade I-listed property between
Grey Street and the Cloth Market will be transformed into a
number of dining and bar areas inspired by the destination pop-up
developments of Shoreditch and Dalston in London.
www.craftedprojects.co.uk
 Christmas at Blagdon
Succulent free range turkeys and rare breed beef from our own farm Great Taste Award winning dry cured gammon. Perfect for boxing day
Delicious party food freshly made in our farm shop kitchen Trees and trimmings, chocolates and chipolatas, hampers and hams
Geese, ducks, guinea fowl and the biggest selection of game in the region From our farm, freshly picked vegetables delivered straight from the eld
All you need for a delicious Christmas
CHRISTMAS FAYRE SATURDAY 25ST NOVEMBER
Come and discover how good Christmas can taste and meet our local suppliers.

16-18 The Milkhope Centre, Berwick Hill Rd, Blagdon, NE13 6DA - T: 01670 789924 E: enquiries@theblagdonfarmshop.co.uk
Open Tuesday-Saturday 10am-5pm Sunday 11am-4pm | Open Every Bank Holiday

appetitemag.co.uk 13
 YES, CHEF!
Dave Coulson, head chef and co-owner of the excellent
Peace & Loaf in Newcastle, offers an insight into life in
(and out) of the kitchen
Jesmond Road
Newcastle, NE2 1LA
tel 0191 281 5222
www.peaceandloaf.co.uk

CHEF
Coffee Shop Buffets Parties Special Occasions
Delicious homemade food, cakes and daily specials
made fresh to order - sit in or takeaway.
Serving breakfast, lunch and afternoon teas.

Open 7 days
Mon-Fri 8am-4.30pm | Sat & Sun 9am till 4pm
T: 01661 823902 | M: 07715 841163

NEW SEASON
13A Bell Villas, Ponteland, Newcastle upon Tyne NE20 9BD

It's been a busy few weeks
since my last column, with a
holiday to Rhodes for the family,
Thomas' first tantrums (which
have been interesting!) and
ENJOY A SPARKLING CHRISTMAS AT plenty of autumn flavours on the
JESMOND DENE HOUSE menu in the restaurant.
Champagne Cocktails, blazing log fires, mince pies, delicious food and 40 We've got some big, bold
gorgeous bedrooms for entertaining or pampering that someone special. flavours with stonebass and
halibut bang in season. Lamb is
at its absolute best with a little
more fat on it right now, and
we've got amazing ducks coming
up from Lancashire as well.
It's a great time for veg too
with Ken Holland and Hamish
producing everything from
beautiful tomatoes and some
very late edible flowers through
to the first of the turnips,
heritage carrots and some of the
best beetroot of the year so far
on our doorstep.
It's been such a busy few
weeks it's hard to remember
everything I've been up to. We
had an amazing time in Rhodes
Jesmond Dene House Jesmond Dene Road Newcastle upon Tyne NE2 2EY as a family and I've got a nice
T: 0191 2123000 E: info@jesmonddenehouse.co.uk tan for once. We've also been
www.jesmonddenehouse.co.uk over to Amsterdam to see The
Rolling Stones - one of the best
14 appetitemag.co.uk
gigs I've ever been to and a big
tick on my bucket list.
We're also making a few
changes at home, where a new
garage door makes getting out
on the scooter a lot easier and
I've been working out a plan for
the new kitchen.
Working with Adam Riley at
Riley's Fish Shack in Tynemouth
was a fantastic experience
which included getting up at
7am for the fish market then
cooking for 29 people down on
the beach. The seven courses
of turbot went down really well
and I'm looking forward to doing
something with him again soon.
Last up this month, a
couple of shout outs.
First to The Patricia and Nick
just up the road for a top quality
Sunday lunch. And another
to the team at Peace & Loaf
because we've just been named
runner-up in The Observer Food
Monthly's top Sunday lunches
in the country and runner-up un
the Best restaurant in the North
category. Well done guys, keep
it up!
AD184 WALTER DIX.indd 1 05/09/2017 15:42
 Starters
HEALTH KICK
Is your body a temple? Then we have good news in the shape
of the new Aurora Kitchen, which has been launched by
personal trainer Kyle Patterson in Newcastle. Kyle, who runs
Aurora Fitness in the city, is serving up super-fresh breakfasts,
wraps, salads, burritos and more to eat in or take away.
Aurora Kitchen, Heber Street, Newcastle, NE4 5TN
tel 0191 435 8719, www.aurorakitchen.co.uk

From 14.95pp

Lazy Sundays
In the Claret jug
Traditional home cooked roast IN A SPIN
If cocktails and carbs are your thing, while the item above this
with live music is possibly not for you, the new Laundrette on Newcastles
Westgate Road may well be. The new 90-seater bar/
restaurant is home to carb-filled favourites like Sticky Beef
Brisket Burger, Pesto Chicken Pizza, and Truffle Mac 'n'
Cheese. Cocktails include Rhubarb Gin Smash, Laundrette
with Love, and the Bubble Bath Sharer. Hic!
The Laundrette, Westgate Road, Newcastle, NE1 1TT
tel 0191 261 2334, www.thelaundretteuk.com

Call 01434
Served from673
1-4350
pm
Children's
to reservemenus
youravailable
table 'TIS THE SEASON
Book your table on 01434 673 350 There really is no avoiding the fact that Christmas is coming, and to
get into the mood we recommend Vallum's annual Christmas market,
with mulled wine and food to enjoy as you browse stalls loaded with
food, drink and gifts. Kids' crafts and Santa are on offer to keep
slaley hall | Hexham | Northumberland | NE47 0BX younger members of the family entertained. Novewmber 18, 10am-
www.QHotels.co.uk/Slaleyhall 4pm. Vallum, East Wallhouses, Military Road, Newcastle
01434 673 350 NE18 0LL, tel 01434 672 323, www.vallumfarm.co.uk
16 appetitemag.co.uk

SPRING LAMB STEW
Spring lamb is readily available, so heres an all-
in-one dish ideal for a chilly autumn evening from
George Payne courtesy of the national Butchers
Q Guild, of which George is a founder member.
www.georgepaynebutchers.co.uk
SERVES 6
Ingredients
1kg lean boneless lamb shoulder,
cubed
2 bay leaves
4 sprigs fresh thyme
1 onion, peeled and quartered
1 leek, roughly chopped
3 garlic cloves, peeled and crushed
salt and freshly milled black pepper
1.2 litres cold water
200g baby carrots, scraped and
halved if large
200g baby turnips, scraped and
quartered, if large
200g baby onions or shallots,
peeled
200g baby or small leeks, halved
200ml white wine (dry or medium)
200ml good, hot lamb stock
200g dwarf or French beans,
trimmed
200g peas or petit pois
30ml freshly chopped flat-leaf
parsley or chervil
Butcher
BUTCHER
Method
Put the lamb in a large pan with the
bay leaves, thyme, onion, leek, garlic,
seasoning and water, to cover.
Bring to the boil, reduce the
heat and simmer over a low heat
for 1 hour, skimming regularly, if
required. Remove from the heat and
coolslightly.
Transfer the lamb to a large,
ovenproof casserole dish and strain
the vegetable liquor over it. Discard
the vegetables and herbs.
Add the baby carrots, turnips,
onions or shallots, leeks, white
wine and lamb stock. Bring to
the boil, reduce heat and simmer
for15mins.
Trim and add the dwarf or
French beans and cook for a
further3-4mins.
Add the frozen peas or petit
pois and cook for a further 2mins.
Season and garnish with the herbs
and serve with crusty bread.
EITHER START YOUR DAY OR END YOUR EVENING @
Quiz night every Wednesday
Bike night every Thursday
Ford meet last Sunday of the month
ADULT HALLOWEEN PARTY
Fancy dress & solo singer
Free entry and food available till 8pm
CHRISTMAS MARKET
4th November - Doors open to public 10.30am-3pm
Breakfast served from 9am
Food served till 7pm every Sunday
Opening Hours:
Mon-Fri 11am-11.30pm | Sat 9am-11.30pm | Sun 9am-10.30pm
30 Pavillion Terrace, Burnhope, Durham, DH7 0BN
t: 01207 528 999 e: garagebarandgrille.co.uk
w: www.garagebarandgrille.co.uk
un al
d! *
ro oc
ar l
ye tch
ll a
sa em
or ic
tit pr
pe ll
m wi
co We
Your local specialist cook and home store.
Everything you need for food preparation through to
food presentation, glassware and culinary gifts.
Find the perfect Christmas gift at Stangers
Cookshop, your local specialist cookware supplier.
44 Brentwood Avenue, Jesmond, Newcastle upon Tyne NE2 3DH
tel & fax: 0191 281 8563 email: jess@stangerscookshop.co.uk
www.stangerscookshop.co.uk
* Price matching on like for like products. Includes sale items. Excludes online only stores.
appetitemag.co.uk 17
 Starters

b crepes b cakes b sandwiches b Waffles

b Archers speciality coffee and takeaway tubs b

Ice Cream Cakes For Any Occasion

A range of exquisite hand made ice cream cakes
all made from Simply Jersey Ice Cream

Mini Cake 7.00 | Small Heart 18.00

Small Cake 20.00 | Medium Heart 25.50
Medium Cake 27.50 | Large Cake 37.50
New Moor Farm, Walworth Gate, Darlington, DL2 2UD. 01325 300 336 (open 10am - 8pm)

Unit 2-3 The Station, Richmond, North Yorks, DL10 4LD. (open 10am - 6pm)

POT ROAST PHEASANT

28-29 Palace Hub, The Esplanade, Redcar, TS10 3AE. 01642 296 502 (open 10am - 8pm)
Stores are open from 10am to 5pm Wed - Sunday starting November.

Ord er through the website

www.a rchersjerseyi cecream. com
(o n e w e e k s n o t i ce r e q u i r ed )
WITH FENLAND CELERY
WHITE WINE AND
FENNEL SEEDS
HAVE YOU Ingredients
50g butter
(reserving the leaves), garlic and
fennel seeds, stirring well to coat

HAD YOUR
2 tbsp olive oil in the buttery juices. Season with
2 pheasants a little salt and freshly ground
6 shallots, peeled and halved black pepper.

FIX TODAY?... 4 large sticks Fenland celery,

each cut into 3, plus a few
leaves
3 fat cloves garlic, sliced
2 tsp fennel seeds, lightly
crushed in a pestle & mortar
500ml white wine
salt and freshly ground
blackpepper
Method
Preheat the oven to 160C/Gas
4. Over a medium heat, melt
the butter with the olive oil in a
AWARD WINNING BLACKHILL STOTTIES flameproof casserole dish large
& BAKED EGG CUSTARD enough to fit both pheasants.
When it is foaming, add one of
Yes thats right our stotties & baked egg custard have been given a
the pheasants and fry until crisp
GOLD AWARD BY THE GUILD OF FINE FOOD
and golden all over. Transfer to a
...Come down and try for yourself! plate and repeat with the other
bird, also transferring to a plate.
101 Durham Road, Blackhill, Consett DH8 8RR Reduce the heat to a minimum,
Pour in the wine, return the
pheasants to the pan and bring
up to a simmer. Cover with a lid
or tightly fitting piece of foil and
transfer to the oven. Cook for
60-90 mins, until the meat from
the birds is falling away from
thebone.
Turn off the oven. Remove
pheasants from the pot and pull
off the legs and carve off the
breast in one piece. Transfer to
a serving platter, cover loosely
with foil and return to the oven to
keep warm.
Simmer the sauce on the hob
until slightly thickened, whisking
briskly to emulsify it together a
little. Serve the pheasant with
a little sauce poured over, and
the rest in a jug alongside for
adding as you eat. Serve with

T: 01207 501100
Open Mon- Sat 9-4.00, add the shallots and cook for creamy mashed potato and
Wed 9-3.30 & Sun 12-4.00
around 10 mins until soft and butteredgreens.
www.sweet-harts.com | email: enquiries@sweetharts.co.uk translucent. Add the celery (recipe: www.fenlandcelery.com)

18 appetitemag.co.uk
 For all your Autumn and
Festive Season Foods.
Local Multi Award Winning Farm Shop.
Awarded Butchers Shop and Farm Shop of the year.
Fully stocked butchery counter Cooked Pies
Pork Pies Local & Continental Cheeses
Quality fresh fruit and veg

Hampers Christmas Preserves and Condiments

Foodie Stocking Fillers Christmas Ale Packs
GIFT VOUCHERS AVAILABLE ONLINE & IN-STORE

We look forward to seeing you at Knitsley.

Christmas meat and pastry orders taken from November

Knitsley Farm Shop

East Knitsley Grange Farm, Knitsley, Consett DH8 9EW
Open: Mon ~ Closed Tues to Sat ~ 10am til 5pm Sun ~ 10am til 4pm
Tel: 01207 592059 www.knitsleyfarmshop.co.uk

WINE, DELI, ENOTECA

TA S T I N G S a n d E V E N T S

GIFT VOUCHERS and GIFT WRAPPING

3a Elmfield Road | Gosforth | Newcastle upon Tyne | NE3 4AY

Tel 0191 2131818 www.carruthersandkent.com
appetitemag.co.uk 19
 dig this
VICKYS
GAR DE N

PureKnead Artisan Bakery sells a range of high

quality bread and cakes, all made with quality
ingredients and attention to detail and design.

T: 07964 864 181 | www.pure-knead.co.uk
hello@pure-knead.co.uk
152 Park View | Whitley Bay | NE26 3QW
purekneadwhitleybay
purekneadwhitleybay
THE ONLY AUTHENTIC ITALIAN
GELATO PRODUCER AND WHOLESALE
SUPPLIER IN THE NORTH EAST
We make our gelato daily using fresh local milk,
double cream and the finest italian flavourings
with more than 30 flavours and different
sorbets Gluten Free Free Delivery
IN THE DARK
Having just returned from a very
relaxing, sea-tastic and majorly
foodie holiday in Cornwall it has
been quite tricky to get back into
work mode.
After a wedding for 150 (the
loveliest couple) and Sunday lunch
for 100 the next day (in three hours)
I literally feel like I am walking on
my stumps. Were just a small team,
you know!
The hit of the menu in the
restaurant on Sundays at the
moment is the little cracker pictured
above. It's a raw plate from the
kitchen garden and would have
been served with our whipped
Vallum fettle cheese (like feta) but
the fridge decided to freeze it all. It
turned to glue, so we opted to whip
some goat's cheese instead!
The only non-Vallum produce
on this photo is the olive oil in the
dressing and the lemon which we
marinated the courgette in and
dressed the leaves with - and of
course the goat's cheese. The rest
of the plate contains baby spinach,
baby kale, courgette, cucumber,
tomato, basil, micro basil, basil
flowers, carrot and nasturtium. The
carrots are still growing well in the
polytunnel and the chard (which
didn't taste great raw, unlike the
kale which was amazing) is going
berserk and makes great greens for
main courses. We can't wait for the
sprouting broccoli to start. It looks
splendid and abundant.
We have more pea shoots coming
through thanks to Richard's frenzied
planting before he had a holiday
and will start experimenting with
different cresses when he gets
back. It's incredible how much
flavour a little shoot can punch! I had
forced sweetcorn shoots at the Fat
Mermaid in Amble the other day and
it completely transformed the side
salad. A hidden flavour I couldn't put
my finger on!
The whiplington is asleep on the
sofa and so is Puss - these darker
nights are making me feel lethargic
and the new regime of spending
more time in the office as the
weddings firmly take over our lives
is quite exhausting!

Vicky Moffitt and her husband Peter own

You can visit us at our Ice Cream Parlour in Blyth:
Ciccarellis Ice Cream, Links Road, Blyth, NE24 3PL
Tel: 01670 797 428 www.ciccarelli.co.uk
Contact of Factory: Ciccarelli Artisan Gelato, Unit 1
South Nelson Industrial Estate, Cramlington,
Northumberland, NE23 1WF Tel 01670 590033
www.ciccarelligelato.co.uk
Vallum, the food destination and wedding
venue on Hadrians Wall, eight miles west
of Newcastle. Vallum Restaurant & Chefs
Room and Vallum Tea Room serve the
vegetables and herbs grown at the Kitchen
Garden, and Vallum Shop sells some of
its produce. The Shop, Tea Room, and
Restaurant & Chefs Room are all located
just yards from the Kitchen Garden, where the team will all be pleased to see
you, should you wish to drop by for a visit (and a days gardening, should the
fancy take you).
Vallum, Military Road, Newcastle, NE18 0LL
tel 01434 672 652, www.vallumfarm.co.uk

20 appetitemag.co.uk
 Delicious tasting locally caught fresh
sh & seafood served straight from the boat to your plate

CHRISTMAS MENU AVAILABLE FROM THE 1ST DECEMBER

2 Courses 16.95 - 3 Courses 22.50
(book before the end of November and receive a FREE bread board, coee and mince pies)

Crowned Coastal Fish Ambles Old Boat House

Restaurant of the Year restaurant shortlisted
for the second year Best Fine for 2017 Seafood
running Dining in
Northumberland
Restaurant of the Year

Oering fresh Southern Italian food and a Gluten Free menu

80 Queen Street, Amble, Northumberland NE65 0DD Tel: 01665 711 862

The Boat House - Amble Leazes Street, Amble, Northumberland NE65 0AA | Tel: 01665 711 232 | www.boathousefoodgroup.co.uk
Blyth Boat House Quay Road, Blyth, Northumberland NE24 3PA | Tel: 01670 369 052 | www.blythboathouse.co.uk
The Fish Shack - Harbour Rd, Amble, Northumberland NE65 ODD | Tel: 07426 277158
 Fish
Chef Graham Sharp of Longsands Fish Kitchen,
Tynemouth, works within walking distance of North
Shields Fish Quay, where he sources the best of
the days catch for his a la carte and takeaway
A menu shaped by our surroundings, coloured menus. Front Street, Tynemouth
NE30 4DZ, tel 0191 272 855
by the seasons and enjoyed by everyone www.longsandsfishkitchen.com

FISH!
Whether you are planning a wedding, family celebration, or simply looking
for a smart restaurant with a relaxed atmosphere serving superb food with
a well-stocked bar and an excellent selection of wines.
Restaurant open for dinner each night, serving refreshments and
afternoon teas and Sunday lunch.
Seasonal events throughout the year including Christmas and New Year.
Why not give us a call?
Take advantage of our Appetite readers offer and receive a 10%
discount on all food quote APP01

Station Road, Rothbury, Northumberland NE65 7QH

01669 622900
stay@coquetvale.co.uk www.coquetvale.co.uk
SMOKED MACKEREL FISHCAKE
WITH CELERIAC REMOULADE
SERVES 2
Ingredients
Situated in the small fishing village of Craster. For the mackerel fishcake:
400g mashed potato (4 large
Take a breathtaking walk to Dunstanburgh Castle baking potatoes)
(recently voted in the top 5 walks in Europe) 100g butter
salt and pepper
RELAX AND WARM UP WITH US 500g smoked mackerel
WITH A DELICIOUS HOT CHOCOLATE, MARSHMALLOWS AND 2 shallots, peeled, finely diced
LASHINGS OF FRESH CREAM, OR OUR HOMEMADE SMOKED 4 tbsp chives, chopped
HADDOCK CHOWDER AND DOORSTOP BREAD. 4 tbsp flat leaf parsley, chopped
1 lemon, zested
Breakfast 100g flour
3 eggs, beaten
Northumbrian kippers
100g breadcrumb
Light lunches 500ml veg oil, for deep frying
Cakes and scones For the celeriac remoulade:
Gifts 7 tbsp mayonnaise
2 tsp honey
Dogs always welcome! 3 tsp wholegrain mustard
salt and pepper
1 Church Street, Craster, 1 celeriac
Northumberland 2 tbsp chives, chopped
NE66 3TH 2 tbsp parsley, chopped
Tel: 01665 571251 For the pickled gooseberries:
Open everyday 10am-5pm 100g gooseberries
300ml cider vinegar
shorelinecafecraster@gmail.com 300ml water
250g caster sugar
22 appetitemag.co.uk
Method
To pickle the gooseberries:
Add the cider vinegar, water and
caster sugar to a pan. Bring the
mixture to the boil, pour over the
gooseberries and chill in fridge.
For the remoulade: In a large
bowl mix the mayonnaise, honey
and mustard, and season with
salt and pepper. Peel and quarter
the celeriac and coarsely grate
into the mixture. Stir well and
finish with the chives and parsley.
For the fishcake: Peel and
halve the potatoes then boil or
steam until tender. Once cooked,
drain and mash together with
butter, and salt and pepper. Allow
to cool. Remove the skin from
the mackerel and break the
flesh into large chunks. Combine
with the potato, shallot, chives,
parsley and lemon zest, and mix
thoroughly. Roll the fishcakes
into balls, dip into flour then into
the beaten eggs before coating
in the breadcrumbs. Deep fry for
4 mins until golden brown. Serve
with remoulade and gooseberries.
 FESTIVE DINING
AT THE BISCUIT FACTORY

ARTISAN RESTAURANT
FESTIVE & NEW YEARS EVE MENUS
FROM 28 NOV & THROUGHOUT DEC

Dine out in style over the festive season with our exquisite prix fixe, la carte and New Years Eve
tasting menu brimming with seasonal flavours and locally sourced ingredients

Highlights include Citrus Cured Salmon, Breast & Pithivier of Wild Duck, Red Wine Braised Beef
Cheek, Potato & White Turnip Gratin and Chocolate & Hazelnut Pave

Private dining is also available for parties of up to 22 guests

From just 15.95pp

To book, visit www.artisannewcastle.com or call 0191 260 5411

THE FACTORY KITCHEN CAFE

CHRISTMAS EVE SPARKLING BRUNCH
24 DEC, 11AM - 1PM

Enjoy a special pre-Christmas Day treat and tuck into one of our hearty brunch dishes, served
with a glass of Bucks Fizz for 10pp, or enjoy brunch and a bottomless Bucks Fizz for 15pp

Brunch selection includes: Eggs Florentine, Eggs Royale, Brioche French Toast with streaky
smoked bacon or Gingerbread French Toast with home churned festive ice cream

To book, visit www.thefactorykitchennewcastle.com or call 0191 261 1103

STARTERS
In it to win it
Young chefs from across the
region are set to gather for
the NECTA North East Young
Chef of the Year 2017 - the
annual competiton which is
renowned for discovering
the talent of the future.
Entrants must be under 24
Fun of the and create a two course
Fayre menu including pheasant in
The ever-popular the main course and apple
Brocksbushes Christmas in the dessert. They will be
Fayre is back Nov 9-12 judged on October 26 at
with three marquees St James Park, Newcastle.
filled with gifts, food www.nectachef.org
and wine. Entry and
car parking is free and
theres a fairground for
the little ones. Theres POPPING UP
also a Christmas Tasting
Weekend coming up
CHRISTMAS COVERED
Blagdon Farm Shop has everything covered for a tasty local
Tom Reeves, winner of Young
North West Chef of the Year
2017, is popping up at Peace
Dec 8-9 with produce Christmas, from the roast for the big day to the trimmings and & Loaf on November 14 to
to sample and order. pudding. The farm shop is filling up with produce from the team up with chef patron
Brocksbushes Farm Blagdon Estate including bronze and white turkeys, geese, Dave Coulson. Tom (below),
Stocksfield, NE43 7UB ducks and guinea fowl. Theres also Blagdon beef, chicken and originally from Hartlepool
tel 01434 633 100, www. pork on the order book, plus lamb, venison and game birds and now part of the team at
brocksbushes.co.uk from Northumberland. Turkey hampers are available alongside Simon Rogans two Michelin
homemade stuffing, Christmas cakes and vegetables grown star LEnclume in Cartmel,
locally. Easy - details on the website and orders can be placed Cumbria, met Dave at the age
over the phone or in the shop. The Blagdon Farm Shop of 14 when the two worked
Unit 16-18, Milkhope Centre, Berwick Hill Road at Hartlepool golf club. Now
Seaton Burn, NE13 6DA, tel 01670 789 924 theyre teaming up to create
www.theblagdonfarmshop.co.uk an eight-course tasting menu
for one night only - tickets 65
from the restaurant.
Peace & Loaf, Jesmond
Road, Jesmond, Newcastle
NE2 1LA, tel 0191 281 5222
Winter warmer www.peaceandloaf.co.uk
Carruthers & Kent is
hosting its annual
Winter Wine Fair on
Sunday Nov26 at Wylam
Brewery in Newcastles WE
Exhibition Park. This LI KE
!
years event offers the
chance to taste some
100 wines from around
HAVE A KEBAB...
For the first time, a kebab from Whitley Bay is gracing the
the world from fizzes, pages of appetite. It may have been home to some questionble
sweeties and sherries to versions over the years, but the seaside town is at last the proud
other Christmas-themed possessor the real thing with all the trimmings at Elder and Wolf
spirits and pick up your on Whitley Road. Served in flatbreads fresh from the wood-fired
favourites ahead of the oven, the kebab menu changes weekly. The spicy lamb one
pictured above was served up with heaps of fresh leaves, pickled
big day. Tickets 20
cabbage, the essential garlic and chilli sauces and non-essential
per person. Carruthers
but delicious edible flowers (theres a first time for everything!).
& Kent, Elmfield Road We can report the wood-fired pizzas are top notch too. Just go...
Gosforth, NE3 4AY, www. Elder and Wolf, Whitley Road, Whitley Bay
carruthersandkent.com tel 07599 833 611, www.elderandwolf.com

24 appetitemag.co.uk
 Bo
C yre 8 N
S

ok
E

Fa E D 2
hr M O V
R

no
V

w
ist e 2
m nu 3 D
as E
C

Christmas shopping and festive cheer all in a

Victorian walled garden
Enjoy a Christmas inspired meal in the Glasshouse caf, visit one of our many shops in the garden and be
tempted by wreaths & winter planting in the nursery. Browse ladies accessories and visit the festively decorated
interiors store and gift shop filled with traditional decorations and inspirational gifts.

L AT E N I G H T TEA WITH CHRISTMAS To book: Call the Glasshouse Cafe directly

SHOPPING & DINNER S A N TA SUPPER CLUB on 01661 852 176 ext.206 or email
16 NOVEMBER 7 DECEMBER 9 DECEMBER bookings@bradley-gardens.co.uk

Bradley Gardens Sled Lane, Wylam, Tyne & Wear NE41 8JH Tel: 01661 852 176 W W W. B R A D L E Y- G A R D E N S. C O. U K
 The Blue Stone Tea Shop
A touch of Edwardian taste in Crook
GOOD, HONEST
FOOD WITH A
SPRINKLING
OF NORTHERN
CHARM...
LUNCH PRE-SHOW
& DINNER TAPAS
WINES & BEVERAGES We oer barista made coee and tea, delicious homemade cakes,
scones, sandwiches, breakfasts, lunches, ice-cream sundaes
McKennas, Northern Stage, Barras and our fabulous afternoon tea.
Bridge, Newcastle upon Tyne, NE1 7RH Visit our elegant and friendly tea shop just o the market place in Crook
Tel: 0191 242 7242 and take advantage of our garden.
www.mckennasatnorthernstage.co.uk Child friendly / disabled access / dog friendly /
part of the dementia friends network
OPENING TIMES
Tue - Sat: 9.30am - 11pm, Mon: 9.30am - 6pm, Opening Times: Monday 10-4, Tuesday 9-4.30,
Breakfast served until 11.30am
Wednesday 9-3.00, Thursday, Friday 9-4.30, Saturday 9-4, Sunday closed
@McKennascafebar
5-6 COMMERCIAL STREET, CROOK, COUNTY DURHAM DL15 9HP
McKennasatNorthernStage TELEPHONE: 01388 768754
Also at Fells Kitchen , 568a Durham Road,
Low Fell, Gateshead Tel: 0191 4914660

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@appetitemaguk

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26 appetitemag.co.uk

Dinner fit for a duke
Dean Bailey heads to Wynyard Hall for a Monday night treat
I
hate Asda on Mondays.
Actually, I think I hate Asda
every day, its just Mondays
are the worst of them all.
So despite traffic chaos
caused by winds stronger than
the day Dorothy left Kansas, I
need minimal encouragement to
venture out on the first school
night of the week.
We havent done anywhere
fancy for ages, declares our
esteemed editor over Monday
mornings first vat of tar-black
coffee. Pick somewhere smart
for once. And put on some decent
clothes.
With fancy, smart and the and noble chandelier all distracting
requirement for appropriate dress
the only brief forthcoming, I look
up the menu at Wynyard Hall the
1820s mansion owned by the
Marquesses of Londonderry before
being bought and turned into a
hotel by Sir John Hall and book
Wynyard Hall, Wynyard, Stockton-on-Tees, Billingham, TS22 5NF, tel 01740 644 811, www.wynyardhall.co.uk
a table before the boss has chance
to change her mind.
And my, this is, for want of a
better word, fancy, complete with
six-columned portico towering
over the front door and a gothic
welcome provided by magnificent
stone dogs.
For added atmosphere, the
wind - encouraged by a distant
hurricane called Ophelia - beats
at the branches on the trees and
whips the door closed behind us
as we step into a stately octagonal
entrance hall which seems to lead
off in all directions, its marble
columns, commanding paintings
standing out among a tangle of
from the task in hand.
The Duke of Wellington, after
whom the dining room is named,
stayed here, as did Edward VII and
Queen Alexandra. The restaurant
is dominated by a huge portrait
of Wellington, and he looks down
on us as we ponder the exquisite
gold detailing on the ceiling, the
chandeliers, the towering paintings,
and wonder why we dont eat
in such lavish surroundings
every evening.
For the chefs, Wynyard provides
not just a fine setting for the food,
but a walled garden, restored by Sir
John, which is home to many of the
vegetables and herbs which star on
the menu, providing a rich harvest
yards from the kitchen door.
Cumbrian lamb served with
peas, cabbage and bacon steals
attention from the surroundings,
the deep pink of its seared loin
pudding with butterscotch sauce
greens and pea pure, while its
slow-cooked shoulder packs a
flavour punch.
Ribeye steak revels in its 30-
day dry aging and in its partner
for the evening - a big-flavoured
smoked garlic mash which receives
REVIEW
our immediate and lasting attention.
The bread is noteworthy - malty
with a thick crunchy crust and
served with olive oil and tart
balsamic - while heritage beetroot
fresh from Wynyards soil is a
fine partner for smoked Scottish
salmon. Home-grown peas,
meanwhile, lend the Cumbrian ham
and pea soup a marvellous hue and
cherish the delicate pease pudding
ravioli which floats atop it.
English strawberries with
shortbread and vanilla mascarpone
and lavender ice cream are a
suitably elegant partner for the
surroundings, while a sticky toffee
and pain d-epice ice cream hints at
a more rustic nature in the kitchen.
The grand setting doesnt come
with too grand a price tag. Three
courses for two comes in at just
under 80, and you get to imagine
spending all your time here for free.
appetitemag.co.uk 27
 EAT DRINK FESTIVAL

Vintage Style Cafe

Offering Homemade Cakes,
Sandwiches and Afternoon Tea

Gift Vouchers
Available
White Swan Centre,
Killingworth, North Tyneside
NE12 6SS
Tel: 07733 895579
Open Mon-Fri 10am - 3pm
CHEERS!
Were you there? The regions first Eat
Drink Fest was a treat. Heres more
The first Eat Drink Fest at Hoults Yard, Newcastle brought
together some of the regions best food and drink producers,
welcomed by 1,800 hungry visitors who did their bit to vacuum
up all that was on offer and go home very happy.
If you went and didnt have the chickpea and potato curry from
Mivesi, you missed a treat. If you did have one of the amazing wraps
from Papa Ganoush, you enjoyed some of the best street food there
is. The efforts of these fantastic producers were matched by street
food from a host of brilliant vendors including the excellent Greedy
Goose, La Petite Crperie, Longhorns, Lost & Found, Northumberland
Carefully selected products Sausage Co, Northumbrian Bakehouse, Little Fishy, and the charming
chosen for quality and flavour... Adventures in Aude, all serving up fabulous food inside and outside
The Clay Shed at Hoults Yard in the Ouseburn, Newcastle.
Bespoke Hampers, Christmas Brought to you by appetite, our sister magazine Cheers, and
Gifts & Cheeseboards Festival Concepts, the two-day festival was created to celebrate all
plus lots of Christmas goodies in store. thats good about North East food and drink. It began a few months
ago, when a few of us got together to discuss a gin festival. And why
The Deli Around the Corner not - its our favourite tipple, after all. We recruited premium distillers
61 Hotspur Street, Tynemouth, NE30 4EE including Durham Gin, Whitley Bay Gin, the excellent Hepple Gin from
Tel: 0191 259 0086 Northumberland, and for the drivers, the fantastic Temperance Spirits
Open Tues-Fri 10-6 / Sat 9-5 Co, which creates (whisper it) an alcohol-free G&T, and knew we had
a winning formula.
www.thedeliaaroundthecorner.co.uk
Then someone mentioned beer, and local brewers came on board,
including the excellent Nicola and Tom Smith with their Muckle Beer,
new kids on the block Rigg and Furrow, wheat-free specialist Autumn
Brewing, and Sonnet 43. Then we recruited some of our favourite
chefs to put on fascinating demos, including the brilliant Martin
Charlton of The Boat House Food Group, the ever-entertaining Bob
Arora from Sachins, and Anjana Doshi from Pan Asia.
Live music was brought to us by Sour Mash Trio, Kathryn Wales,
Richard Sutton, and Eliza Lawson, creating a fantastic atmosphere and
an event which exceeded all our expectations. So, thank you to all who
came. See you next year!

FABULOUS HEATED CONSERVATORY

Award winning coffee shop serving bespoke sandwiches, soup,
daily specials, home cooked cakes and speciality scones.
Dogs welcome.
Why not enjoy one of our Cream Tea Hampers
Tel: 01670 505483 | 52 Newgate Street, Morpeth NE61 1BE
Open Mon-Sat 9.30am-4pm
Appetite Zone
Adventures in Aude, The Greedy Goose, La Petite Crperie, Little
Fishy, Longhorns, Lost & Found, Mivesi, Northumberland Sausage Co,
Northumbrian Bakehouse, Ouseburn Coffee Company, Papa Ganoush,
WMH Farm Foods.
Chef keynote speakers
Bob Arora, Sachins. Martin Charlton, Boathouse Food Group. Anjana
Doshi, Pan Asia. Kitchen provided by NECTA.

28 appetitemag.co.uk
 HOMEMADE HOT FOOD SCONES CAKES SOUPS

The
Watling

FRESH COFFEE DAILY SPECIALS MADE TO ORDER

FRESH COFFEE DAILY SPECIALS MADE TO ORDER
Coffee
House
Serving Corbridge and its visitors since 1979
11 Watling Street
Corbridge
NE45 5AG
Tel: 01434 634425
HOMEMADE HOT FOOD SCONES CAKES SOUPS

O sa
da

pe w
y

n eek
7
WINNER OF THE BES
T
INSTAGRAM POST
Sophie Smith @sophieksm
ith1
For more pictures and
videos
of the #eatdrinkfestnc
l why not
follow us on:
@appetitemaguk

Cheers Zone @eatdrinkfestncl

Masseys
Amble Butchers, Autumn Brewing, Box Social Brewing, Champion
Bottles and Taps, McColls Bewery, Muckle Brewing, Rigg & Furrow,
Sonnet 43.
Traditional tea room
Spirit Zone Homemade Soup, Scones, Cakes & Afternoon Teas
Alnwick Gin, Durham Gin, Eden Mill Gin, Hepple Gin, Lakes Distillery, GLUTEN FREE OPTIONS
Ludovici, Masons Gin, Newcastle Gin, Poetic License, Temperance
Sprit Co, Whitley Bay Gin. 26 Middle Street, Corbridge, NE45 5AT
Tel: 01434 633130 www.masseystearoom.co.uk

Gin and Cheers speakers

Andy Petherick, Alnwick Gin. A Warm Welcome

eat
Steve Brace, Poetic License.
Ross Holland, Box Social Brewing. Awaits You At...

Bands
Sour Mash Trio, Kathryn Wales,
Richard Sutton, Eliza Lawson.
Thank you
All who came and enjoyed
it with us, Hoults Yard for
hosting our event, NECTA
(North East Culinary and Trade
Association), London Bar and
Kitchen LBK, Fever-Tree.
Subscribe to the appetite newsletter for tasty offers and to find out
more about our future events at www.appetitemag.co.uk
DRINK
Main Road Wylam
FESTIVAL at
We provide the finest freshly ground coffee, speciality teas,
breakfasts, light lunches, daily specials, soups & scones, delicious
hoults yard
walker road, newcastle, ne6 2hl
cakes & tray bakes, as well as our new addition of Wheelbirks Ice
Cream, making every visit enjoyable.
w w w . eat dr in k f est . co . u k Come along & treat yourselves.
october 1 3 - 1 4 , 2 0 1 7
Coffee & friends make the perfect blend
Open - Mon-Sat 9am-4pm | Tel: 01661 852422
Follow us on facebook: thecoffeetreewylam

appetitemag.co.uk 29
THEGRAZER

eat cake! This month, our columnist

Anna Hedworth, aka The
Grazer, offers up her take on
apple and cinnamon cake

W
e have a ton of
apples again this
year at the allotment.
Part of one of our
trees has collapsed
due to the weight
of the fruit and our
trees sag across the path blocking
peoples way.
Despite this bumper crop, Im pretty
sure everyone else at the allotment
thinks were useless, and we havent
been there as much as Id like this year,
but I still love it. Our allotment is wild in
style. Im very tidy in the rest of my life,
constantly picking things up, cleaning,
reordering, stacking, straightening - I
think you need to be like that to run an
efficient kitchen - but its nice to have
a place in my life that is a bit messy but
still beautiful.
I dont care if you cant get down
some of the paths. Its overgrown
with apple boughs, flowers, vines,
blackberries, honeysuckle, creeping
nasturtiums, huge fennel plants that
have gone to seed, but I think thats the
beauty of it. Its not like its a big patch
of nettles; but Ill await my next warning
email from the allotment committee.
I think Ive been asked for my recipe
for apple and cinnamon cake more
than any other recently. Pretty much
everyone who has ordered it at Cook
House wants to know how to make it,
so here it is enjoy!

APPLE AND CINNAMON CAKE

Ingredients baking powder and cinnamon.
1 large cooking apple Give all the dry stuff a good mix
150g butter and make sure there are no
225g self-raising flour clumps. Beat 2 eggs in another
225g caster sugar bowl and add the almond
1 tsp baking powder essence.
tsp cinnamon Add the eggs and the melted
2 eggs butter to the dry mix and quickly
tsp almond essence bring it together using a spatula
to create a mix which is almost
Method like a batter.
Line a 23cm cake tin and Add of the mix to the lined
preheat the oven to 160C/Gas cake tin and spread it out. It
3. Peel a large cooking apple might seem like theres not
and cut it into thick slices. Melt much of the mixture to you,
butter in a pan on a gentle but dont worry, thats how it is
heat. Then add flour to a bowl meant to be. Then add a layer
followed by the caster sugar, of apples to the top of the mix,
covering the whole lot. Add the
remaining of the mix on top
of the apples. Then pop it in the
oven and bake for 50 mins.
Sprinkle the top with a tiny bit Read more from
of sugar when it comes out The Grazer at the-
grazerblogspot.com
and it will smell amazing, all
and eat her food at The
being well. The batter-like mix Cookhouse, Ouse Street,
means you almost get a buttery Newcastle, NE1 2PF
crust to the edges of the cake, www.cookhouse.org
with the middle staying warm
and crumbly with soft layers
of sweet apple. It is very good
still warm from the oven with a
dollop of cream, and will keep
well for a couple of days in an
airtight tin if you dont eat it all
at once.

30 appetitemag.co.uk
 Christmas
Fayre
CORB RI DG E, NORTH U M B E RLAN D, N E43 7U B
FREE ENTRY AND CAR PARKING

9TH, 10TH, 11TH & 12TH NOVEMBER 2017

10AM TILL 4.30PM EACH DAY
TE L: 01434 633100
www.brocksbushes.co.uk caroline@brocksbushes. co.uk

A great day out! Not to be missed!

Three huge marquees full of wonderful things for Christmas. Unusual gifts, food and wine.
There is even a fair ground ride to keep the children happy!
FARM SHOP: closes at 6pm
TEA ROOM: closes at 5.30pm every day

Dont forget
to order your CHRISTMAS Make a
Christmas
Goodies... TASTING WEEKEND day of it...
Visit our Tearoom
8th & 9th DEC 2017
- Fresh Turkeys, Ducks,
Geese and Chickens
- Fresh Cut Christmas Trees, for a Light Snack,
Wreaths, Holly & Mistletoe
- Homemade Mince Pies,
11am to 3pm Lunch or
Christmas Puddings etc Afternoon Tea!
SEASONS BEST

Theartof
autumn
Andrew Wilkinson of Artisan at The
Biscuit Factory shares some of his
finest autumnal recipes with us

A
ndrew Wilkinson and foragers and fishermen to create
his talented team at exquisite menus which befit the
artisan at The Biscuit restaurants setting in the UKs
Factory in Newcastle largest independent art, craft and
are relishing the designgallery.
opportunities the Try these recipes created
new season brings, especially for us by Andrew to
sourcing ingredients from fields, welcome the new season.

Artisan, The Biscuit Factory,Stoddart Street

Shieldfield,Newcastle,NE2 1AN, tel 0191 260 5411
www.artisannewcastle.com

32 appetitemag.co.uk
 SEASONS BEST
Venison Scotch egg
andautumn slaw
SERVES 4
Ingredients
For the Scotch egg:
400g venison mince
150g minced bacon
2 shallots
1 clove garlic
4 juniper berries
knob of butter
sprig thyme
salt and pepper
4 eggs
100g flour
2 whisked eggs
100g panko breadcrumbs
For the slaw:
100g celeriac
1large beetroot
1 parsnip
1 tbsp mayo
1 tsp wholegrain mustard
2 tsp chopped chives

Method
Put the venison and bacon in a bowl and set to
one side.
Finely dice the shallots and garlic, crush the
junipers with the back of a knife and sweat in a
knob of butter with the thyme over a low heat for
5-10 mins until soft. Chill in the fridge and once
chilled, add to the venison and bacon and season.
Mix together, weigh into 75g balls and refridgerate
for 20 mins.
Bring a pan of water to the boil and place the
whole eggs in. After 6 mins, take the pan off the
hob and run the eggs under cold water for 10
mins until chilled. Peel, rinse and put to one side.
To assemble the Scotch eggs, lay 4 pieces of
cling film on a bench and place a venison ball on
each. Add another layer of cling film on top of
each and use a pan to press the meat mixture
into an even thickness. Remove the top layer of
cling film, place an egg in the middle of each piece
of meat mixture and press it around each egg.
Refrigerate overnight.
In three bowls, place the flour, beaten egg and
breadcrumb. Roll each egg in flour and coat in egg
before covering in breadcrumb. Then place back
in the egg and crumbs again to ensure an even
coating. Keep in the fridge until needed.
For the slaw, peel and wash the vegetables
then use a Japanese mandolin to cut into fine
matchsticks. Place in a bowl and lightly season.
Add the mayo, mustard, and chives and mix well.
Set a fryer to 175C and deep fry the eggs for
6 mins until crispy. Rest for 2-3 mins and serve
warm alongside the slaw.

appetitemag.co.uk 33
SEASONS BEST

Quince, damson and almond tart

SERVES 4 100g diced butter To make the pastry, sift the flour into a bowl, rub in
Ingredients 100g icing sugar the butter with your fingertips, add a pinch of salt
2 large quinces 2 medium eggs and rub in the mixture until you have the texture of
300g damsons For the frangipane: breadcrumbs. Add the icing sugar and make a well
50g caster sugar 350g unsalted butter at room temp for the beaten eggs. Knead until the dough comes
50ml water 250g caster sugar together, wrap in cling film and refrigerate overnight.
icing sugar and apricot jam to 250g ground almonds For the frangipane, put the butter and sugar in a
glaze 4 medium eggs at room temp bowl and beat with a wooden spoon until creamy.
For the poaching liquor: 50g plain flour Add the almonds and then the egg in stages. Sift in
2 star anise the flour and bring together. Set aside.
375ml sweet dessert wine Method (prepare night before) Roll the pastry out and line a 30cm tart case. Blind
1 litre water Peel and cut the quinces into wedges. Bring the bake for 15 mins at 170C/Gas 4. Remove baking
125g honey ingredients for the poaching liquor to the boil and beans and bake for a further 10 mins.
juice 1 lemons poach quinces until soft. Allow to cool. Add the compote and then a layer of frangipane
1 vanilla pod Stone the damsons and put in a pan with 50g caster mix. Place the quince wedges on top with more of
For the pastry: sugar and 50ml water over a medium heat. Reduce the compote. Bake for 45-50 mins at 160C/Gas 3.
250g plain flour to a compote. Glaze with warm jam and icing sugar.

Root vegetable gratin

SERVES 4 Method
Ingredients Put the cream ingredients in a pan and
4 Heritage potatoes bring to a boil. Remove from heat, cover and
4 Jerusalem artichokes leave to infuse for 10 mins. Thinly peel and
2 white turnips slice the veg and season. Strain the cream,
salt and pepper discard the herbs and garlic, and layer the
For the cream: cream mixture and vegetables in casserole
300ml double cream dishes. Cover in tin foil. Place the gratins in a
300ml whole milk roasting tin with a few centimetres of water
sprig thyme and cook in an oven at 160C/Gas 3 for 40
2 large garlic cloves mins. Remove foil, cook for a further 15 mins
salt and pepper until golden. Rest and serve.

34 appetitemag.co.uk
 SEASONS BEST
Redwinebraised beef cheeks
with glazed onions, smoked
bacon andwildmushroom
SERVES 4
Ingredients
4 beef cheeks
500ml red wine
1 carrot
1 onion
2 sticks celery
3 cloves garlic
1 bay leaf
4 black peppercorns
sprig thyme
generous knob beef dripping or duck fat
1 tbsp tomato pure
500ml chicken stock
500ml beef stock
For the garnish:
30g butter
handful wild mushrooms
200g smoked bacon, chopped into pieces
12 button shallots, chopped
selection of cavolo nero
chopped parsley

Method (prepare 2 days in advance)

Two days in advance, remove the sinew and
excess fat from the beef and place in a dish.
Pour over the red wine and leave to marinade
for 24 hours.
Peel and dice the vegetables and place in a
bowl with the peeled and chopped garlic, bay
leaf, peppercorns and thyme.
Remove the beef cheeks from the marinade
and pat dry with a paper towel. Keep the
marinade to one side. Heat beef dripping or
duck fat in a pan and add the beef cheeks.
Caramelise (brown) for 10-15 mins over a
medium heat and then set the meat to one side.
Put the vegetables in the same pan and
slowly caramelise. Add the tomato pure and
cook for 10-15 mins. Deglaze with the red wine
you used for the marinade and reduce by two
thirds. Add the beef cheeks to the pan, add the
bay leaf and thyme and cover with the beef and
chicken stock. Bring to a simmer and cover with
a lid. Place in a preheated oven at 95C/Gas
and cook for 12 hours.
Take the meat out and allow to rest for 1-2
hours. Then strain the sauce and reduce to a
nice consistency. Put 30g butter in a clean pan
and once it foams, add shallots and smoked
bacon. When the onions are soft, add the wild
mushrooms and season. Finish with cavalo nero
and chopped parsley. Warm the beef cheeks
and sauce and then serve.

appetitemag.co.uk 35
MICHEL ROUX JR
Bon appetit
Two Michelin-starred chef Michel Roux Jr
talks fast food and offal with Jane Pikett
I
ts probably not something
a two Michelin-starred chef
should be admitting, but
Michel Roux Jr has been
known to slip off the fine
food wagon.
Ask the 57-year-old what he
likes to eat and he says: Good food
and occasionally a hot dog, but
dont tell anyone!
Further questioning reveals his
food lapses havent just stopped at
hot dogs. Whisper it quietly, but he
has eaten a McDonalds and allowed
KFC to pass his lips.
It says a lot about the man at
the helm of Londons famous Le
Gavroche restaurant, however, that
he can remember when he ate both
of these.
Ooh, the last time I had a
McDonalds was in either October
1989 or 1990. I cant quite
remember the year, but I know the
month. I had been in the North, was
driving back to London, it was late,
and I was starving.
I stopped at Watford Gap and
there was a McDonalds drive thru. It
was a case of needs must.
His brush with KFC goes back
to 1975. I was at Scouts, the
celebrated chef recalls. The Scout
leader said, Im going to treat you.
Theres this new restaurant thats
just opened. How would you all
like fried chicken? I thought that
sounded good.
Its interesting he used the term
restaurant for what was, I think,
KFCs first place in the UK, and
says a lot about our relationship with
food and dining out at that time.
Anyway, I didnt much care for the
fried chicken when it arrived.
36 appetitemag.co.uk
It is no surprise Michel had such
precocious food tastes at so young
an age.
His father is the legendary
French-born restaurateur and chef,
Albert Roux, and his uncle the
equally well-known culinary genius,
Michel Roux Snr. It was 50 years
ago that the Roux brothers founded
Le Gavroche (in French, The Urchin),
and helped start a new food culture
in Britain.
In 1974 it became the first UK
restaurant to win a coveted Michelin
star, a second in 1977, and a third
in 1982. Michel Jr took over in
1993 and Michelin awarded two
stars. It has remained a two-star
establishment ever since.
It hasnt made Le Gavroche
- the training ground for some
of the worlds most talented and
best-known chefs including Marco
Pierre White, Gordon Ramsey, Bryn
Williams and Monica Galetti among
them any less popular.
Training is an area Michel is
passionate about, and why he is
sitting in the unlikely surroundings
of an American diner in Gateshead.
He has been tempted North to
launch The Vault, a 2m training
facility for young people with autism
and learning difficulties where they
can gain real on the job experience
in a hotel and restaurant, with a view
to equipping them to work in the
hospitality sector.
Michel is renowned for
encouraging people to work in the
industry, and very publicly mentored
youngsters on TV in The Chefs
Protg and Kitchen Impossible,
where he helped a group of youths
with learning difficulties find jobs.
 MICHEL ROUX JR

FR E NC H
FANCY

appetitemag.co.uk 37
MICHEL ROUX JR

The Vault is run by the St

Camillus Care Group. Working
in partnership with a number
of colleges around the region,
it is offering real and valuable
experience of every aspect of the
hospitality trade.
Michel says more places like it
are needed. Its not about looking
at peoples disabilities, its about
focusing on their abilities and giving
them options, he says.
The American-style diner is a
long way from Le Gavroche and the
classic French dishes it has always
specialised in even if the food is
now lighter and the portions smaller
than in Albert and Michel Snrs days,
reflecting changing tastes.
But it is to the culinary past
that Michel Jr is next turning his
attention with the publication of
his new book, Les Abats, which
translates simply asoffal.
Many of the greatest French
dishes contain offal, and Michel is
on a mission to take the fear out of
eating it.
He accepts it is likely to be a
niche book, but says: I love offal.
If its cooked badly, then its like
anything, it will be terrible. But done
well, it is delicious. If we put kidneys
on the menu at Le Gavroche, they
fly out the door. But offal is more
than just kidneys.
Michel cant understand why
the British view eating offal with
suchdistaste.
It may be due to older peoples
childhood memories of being force-
Boiled egg with smoked Method
Peel the asparagus and trim to 4cm lengths. Cook in
boiling salted water until just tender (5-7 mins), then
fed boiled tripe, with its pungent
smell and chewy, slimy texture.
salmon, asparagus tips immediately refresh in ice-cold water and drain. Cut
the smoked salmon into 18 rounds, using a cutter the
But Michel hopes Les Abats will
show that offal can be turned into
and caviar same diameter as the brioche.
Whip the cream and add the horseradish relish.
enticing, delicious and relatively From the Cook the eggs in boiling water for 3 mins, hold
cheap meals. LeGavrocheCookbook, under cold running water for 10 seconds and then peel
The book contains both Roux Weidenfeld & Nicolson while still hot.
family recipes, such as the simple Put the eggs into a warm dish and break them up with
sweetbreads his mother fed him SERVES 6 a fork (the yolks should be runny and the whites solid).
as a child, and more adventurous Ingredients Season with a little pepper and gently fold in the caviar.
dishes served at Le Gavroche. 30 small asparagus tips Reheat the asparagus in boiled salted water, drain and
As he says, if we are 4 slices smoked salmon roll in a little olive oil to make them glossy.
prepared to take the life of 2 tbsp double cream To assemble, put a small dollop of horseradish cream
an animal, then the least 2 tbsp horseradish relish in the centre of each plate, then a smoked salmon round,
we can do is ensure we 4 eggs more horseradish and then the lightly toasted brioche
eat all of it - not just the 120g sevruga caviar slice. Repeat the layers to finish with two brioches and
choice cuts. olive oil three smoked salmon rounds on each plate. Arrange
Les Abats is published 12 round brioche bread toasts the asparagus on top and spoon the egg and caviar
by Seven Dials at 25 (1cm thick, 3-5cm wide) mixturearound.

38 appetitemag.co.uk
 MICHEL ROUX JR

Chicken Liver gratin

From Les Abats by Michel Roux Jr, Seven Dials

This makes a perfect starter for a special meal and

you can prepare it in advance, then keep it in the
fridge, all ready to finish off just before youre ready to
serve. Its important to use fresh (not frozen) livers for
the best texture.

SERVES 4
Ingredients
400g fresh chicken livers
1tbsp vegetable oil
2 shallots, chopped
2 tbsp chopped flat leaf parsley
1 tbsp butter
220ml double cream
160g cooked basmati rice (about 65g raw)
grated zest of 1 lemon
3 tbsp grated Gruyre cheese
2 egg yolks
3tbsp grated Parmesan cheese
Salt and freshly ground black pepper

Method
Trim the livers of any sinew and green bits. Season
them with salt and pepper. Heat the oil in a frying pan.
Add the livers and sear them over a high heat, then
add the chopped shallots, parsley and butter. Cook
briefly, then remove the pan from the heat while the
livers are still slightly under cooked and moist. Divide
the contents of the pan between four individual gratin
dishes or tip everything into one big dish.
Preheat the oven to 220C/Gas 7 and heat up
your grill.
Pour the cream into a small saucepan and bring it to
the boil. Add the rice and the lemon zest and simmer
for 45 mins, then season. Take the saucepan off the
heat and mix in the Gruyre and egg yolks. Pour the
cream mixture on to the livers and sprinkle over the
Parmesan. Put the gratin in the hot oven for 5 mins,
then finish it under a grill until beautifully golden on
top. Serve at once.

appetitemag.co.uk 39
HOT STUFF

N
TREASLOOT
&P QUICK French onion soup
SERVES 4
Ingredients

Remember,
80g butter
800g onions, peeled and sliced
3 cloves garlic, peeled and crushed
2 tbsp plain flour
1.2 litres good beef stock
salt and fresh ground black pepper
4 slices French bread, toasted
100g Gruyere, grated

Method
Melt the butter in a pan over a medium

remember..
heat and when foaming add the onions. Fry
gently until soft and golden. Add garlic, flour,
combine and cook for a few mins. Set aside
off the heat for 2 mins to take the heat out.
Now add the stock and bring to the boil,
stirring. Season and reduce the heat, cover
and simmer for 20 mins. When ready to serve,
toast 4 slices of baguette on one side under
the grill, top the untoasted side with grated
Gruyere and place back under the grill until
cheese melts. Adjust seasoning in the soup,
pour into bowls and top with cheesy toast.
the 5th of
November is on its
way. Jane Pikett
serves up a heart
warming Bonfire
Night supper

For me, winter begins on Bonfire

Night the first evening when the
sky is truly black and the smell of
bonfire and fireworks welcomes
in the comforting days of winter.
There are few more evocative
nights than this, and gathering
friends around the fire for a
Bonfire Night supper surely
makes for the cosiest of nights.
Enjoy these warming dishes
and comforting sweets and
welcome in winter. Theres a long
way to go until next spring, so you
may as well begin with a night of
friendship and good cheer.

40 appetitemag.co.uk

Pulled pork
SERVES 4-6
Ingredients
1.25kg boneless pork
shoulder
generous knob butter
1 onion, finely sliced
1 medium carrot, chopped
3 stalkscelery, roughly
chopped
4 clovesgarlic, smashed
100ml chicken or vegetable
stock
150ml cider
2 tbsp liquid smoke
salt and fresh ground black
pepper
bread rolls and coleslaw to
serve
Method
Heat oven to 170C/Gas 3.
Trim off any large pieces of
fat from the pork and cut into
large fist-sized pieces. Rub
the pork with salt and pepper.
Warm butter in a frying pan
and sear meat on all sides (5
mins). Place in an oven dish
with vegetables and pour over
liquid smoke, stock and cider.
Cover and place in the middle
of the oven for 2-4 hours.
Transfer to a large bowl and
shred using two forks. Strain
the liquid and vegetables out
and set aside. Moisten the
pork with a little of the liquid
if you need to when you serve
in bread rolls with coleslaw.
Portobello mushroom sandwich
SERVES 4
Ingredients
4 portobello mushrooms
3 garlic cloves, peeled, minced
2 tbsp olive oil
onion, peeled, finely chopped
50g breadcrumbs
1 tbsp fresh parsley
225g plain cream cheese
1 tbsp lemon juice
salt and pepper
1 ciabatta, quartered and sliced
in half lengthways
Method
Preheat oven to 200C/Gas 6.
Clean mushrooms, remove
stalks and cut stalks very finely.
Heat the oil in a frying pan over
a medium heat, add the garlic,
Method
mushroom stalks and onion and
cook gently until softened. Set
aside to cool. When cool, add
half the breadcrumbs, parsley,
cream cheese and lemon juice.
Mix to a paste.
Brush mushrooms with olive
oil on both sides, then place fins
side up on a baking tray. Spread
over the paste, sprinkle with
remaining breadcrumbs, place
in oven and bake for 15mins.
While baking, brush the ciabatta
on top and under sides with a
little olive oil, sprinkle with salt
and toast under a medium grill
until golden. Turn over and brush
flesh sides of bread with olive
oil and salt, place a mushroom
in each to make sandwiches.
HOT STUFF
Bonfire baked
sweet potatoes
SERVES 4
Ingredients
4 medium sweet potatoes
olive oil & salt
Clean and thoroughly dry
potatoes. Rub in olive oil and
salt, wrap in tin foil and place
in the bottom of the bonfire.
Leave for 45-55 mins.
Remove and serve with sour
cream, feta cheese or chorizo.
Liver & mushroom
stroganoff
SERVES 4
Ingredients
500g lambs liver
50g flour
salt and fresh ground pepper
50g butter
1 onion, peeled and chopped
2 rashers streaky bacon,
chopped
150g mushrooms, sliced
175ml chicken stock
170ml tub soured cream
chopped chives
Method
Cut liver into bite-sized strips
and toss in flour seasoned
with a little salt and pepper.
Heat butter over a medium
heat and sear liver until lightly
browned (5 mins) and set
aside. Add onion, bacon and
mushrooms to the same
pan and add any remaining
flour. Cook 2 mins. Add stock
gradually, bring to the boil,
stirring, season, return liver to
the pan, cook 5 mins. Remove
from the heat and stir in the
cream then return to hob and
heat very gently. Garnish with
chopped chives.
appetitemag.co.uk 41
HOT STUFF
Baked camembert
SERVES 4
Ingredients
1 camembert
7 cloves garlic, peeled
2 sprigs fresh rosemary
fresh ground sea salt and
black pepper
olive oil or honey to drizzle
Method
Preheat oven to 180C/Gas 4.
If the cheese is in a wooden
box, remove paper wrapping
and replace in box. If not,
unwrap and place in a
terracotta pot. Score a cross
in the rind, insert garlic and
rosemary sprigs, season with
fresh ground sea salt and
black pepper and drizzle with
olive oil or honey. Bake for
15-20 mins and serve with
toasted baguette or ciabatta.
42 appetitemag.co.uk
Treacle toffee
Atholl brose Makes 500g toffee
Ingredients
450g dark brown sugar
SERVES 4 120ml water
Ingredients tsp cream of tartar
4 tbsp medium porridge oats 115g black treacle
(or 3 tbsp oats + 1 tbsp ground almonds) 115ggolden syrup
4 tbsp whisky
1 tbsp lemon juice Method
2 tbsp honey Line and generously grease
150ml double cream an 18cm square tin. In a
heavy based pan over a low
Method heat, dissolve the sugar in the
A staple of the Scottish Highlands, this pudding proves that water (do not stir). When fully
the amount of effort expended into a dessert can be in inverse dissolved, add the remaining
proportion to the enjoyment in return. Its stupidly easy, yet so ingredients, turn up the heat
satisfying on a dark autumnal or winter night. Dont take the and bring to the boil (again,
quantities too seriously - this is meant to be adjusted to your taste do not stir) to 140C (use a
First, spread the porridge oats (or combined oats/ground sugar thermometer). This will
almonds) on a baking tray and put under the grill on a low heat take 20-35 mins.
to toast gently. Keep an eye on it, remove the minute it is gently As soon as it reaches
browned. Set aside to cool. temperature, pour the toffee
Combine the whisky, lemon juice and honey in a bowl, then add the into the prepared tin and
cream and whisk into soft peaks. Fold in the toasted oats, turn into leave to cool. Once cold
cups or glasses and chill. Serve garnished with a stick of cinnamon, a remove from tin and break
twist of lemon zest, or homemade thin shortbread rounds. with a toffee hammer.
HOT STUFF
Toffee apples
Ingredients
4 lollipop sticks
4 red apples, washed
110ml water
225g demerara sugar
25g butter
tsp vinegar
2 tbsp golden syrup
1tsp red food colouring
Method
Combine the water and the
sugar in a saucepan and heat
over a medium heat until
the sugar dissolves. Add the
butter, vinegar, syrup and food
colouring. Increase heat and
bring to the boil at 140C(use
a sugar thermometer). Stick
lollipop sticks into apples, dip
in the syrup, place on a lightly
oiled baking tray to set.
44 appetitemag.co.uk
Hot mulled cider
SERVES 8
Ingredients
2 litres apple cider
2 cinnamon sticks
1 tsp allspice berries
4 whole cloves
4 star anise
1 orange, thinly sliced
zest of lemon in thin strips
50g dark brown sugar
Yorkshire parkin
SERVES 6
Ingredients
175g butter
175g muscovado sugar
100g black treacle
75g golden syrup
175g oats
175g plain flour
5g bicarbonate of soda
10g ground ginger
5g mixed spice
2 eggs
100ml milk
Method
Line an 18cm square cake
tin and preheat oven to
140C/Gas 1. Put butter,
sugar, treacle and syrup in
a pan and heat gently until
melted.Leave to cool a little.
Combine the dry ingredients
in a mixing bowl and add
the syrup mixture. Beat the
eggs and milk then add to
the mixture and combine to
make abatter. Pour carefully
into the lined tin and bake for
60-75 mins. Leave to cool in
the tin.When completely cool,
Method wrap in greaseproof paper
Heat all ingredients in a and then foil and store in a tin
large pan over a low heat. for a week or two to mature.
Serve in glass mugs. Serve as it is, or for a party,
top it with a litle icing sugar
and glac ginger.
AWARD WINNING FARM SHOP & TEA ROOM

BUTCHERY:
Christmas Meat Hampers starting from 35.00
(orders being taken)
Mix & Match Meat Trays x 3 packs for only 10

ORDER YOUR FREE RANGE TURKEY

FARM SHOP:
Offering a selection of fresh local produce, cheese, jams,
chutneys & breads. A good range of craft beers and Artisan Gin
and Savoury Hamper Sets.

TEA ROOM:
A cosy, friendly place offering a selection of breakfasts,
daily specials, homemade sandwiches, cakes, scones,
speciality teas and great coffee.

Open: Mon-Fri 9.30am-4.30pm | Sat & Sun 9.00am-4.30pm

Sled Lane, Wylam Tel: 01661 853849

appetitemag.co.uk 45
 The Duke of
Wellington Inn
Newton, Northumberland, NE43 7UL Tel: 01661 844446
www.dukeofwellingtoninn.co.uk
FABULOUS FOOD & LUXURIOUS ACCOMMODATION...
BREAKFAST served daily 8am-10am. Teas, coffees & cakes 8am-12 noon.
FOOD SERVED Mon-Sat 12-9pm, SUNDAY LUNCH served 12-5pm.
AWARD WINNING 5* ACCOMMODATION

CHRISTMAS FAYRE MENU: 2 Courses 16.95 | 3 Courses 19.95

Available from 1st Dec, Mon-Sat 12 noon - 9pm

NEW YEARS EVE : 4 Course to include fizz & canapes from

6.30pm and celebration till 2am 64.95

Voted the Best Hotel in

Northumberland by The Telegraph
Duke of Wellington
Newton

@DukeinNewton

46 appetitemag.co.uk
 CHRISTMAS COUNTDOWN

CHRISTMAS PRESENT
Jane Pikett recommends you save yourself the
hassle of Christmas, and pre-make these gifts now.
Theyll be perfect when gift-giving time arrives

N
o doubt, Christmas
was never meant
to be the frenzied
assault on John
Lewis it has now
become and it
certainly was never
meant to result in the taking of a
secondmortgage.
Without wishing to come over
all holier-than-thou, Im up for a
simpler festive season this year, and
I recommend the giving of a jar of
homemade jam or infused peaches
above a Herms scarf any day.
Make these gifts now and theyll
be at their best come Christmas.
You may have to invest in some jars
to put them in, though they taste the
same served from the best Kilner
as they do from an old Robinsons
jam jar, even better when you take
the time to add a red ribbon and a
bit of sparkly stuff. Its the thought
and the effort in the kitchen that
counts, not what it cost.

CRANBERRY NUT
CHOCOLATE
Ingredients
85g chopped almonds +
smalll handful whole almonds
85g chopped hazelnuts +
small handful chopped hazelnuts
85g dried cranberries, chopped +
small handful dried cranberries
85g desiccated coconut
500g dark chocolate, chopped

Method
Spread chopped nuts on a baking
tray and toast under a grill for 5
mins. Set aside. Line a baking tin
with parchment. Melt chocolate in
a bowl over a pan over simmering
water (dont let the touch the
bottom of the bowl). Mix chopped
nuts, cranberries and coconut into
the chocolate and pour into the
baking tin. Top with whole nuts and
cranberries. Leave to set, break up
and put into bags tied with ribbon.

appetitemag.co.uk 47
CHRISTMAS COUNTDOWN
HAZELNUT
TRUFFLES
Ingredients
75g chopped hazelnuts
350g dark chocolate, finely
chppped
300ml double cream
pinch salt
Method
Spread nuts on a baking sheet
and toast under a low grill for 5-10
mins until golden. Set aside to
cool. Place half the chocolate in
a saucepan over a low heat and
melt, stirring constantly. Remove
from heat and whisk in cream and
salt. Stir in half the nuts. Let cool,
stirring occasionally, until thick
enough to scoop with a spoon.
Line a baking sheet with waxed
paper. Scoop 1 tbsp cooled mixture
and roll between palms to form
a ball. Place on sheet. Repeat
with remaining chocolate mixture.
Refrigerate. Place half of remaining
chocolate in a saucepan and stir
constantly until melted. Remove
from heat and add remaining
chocolate. Stir until smooth. Set
a chocolate ball on a fork and dip
into melted chocolate. Let excess
chocolate drip into bowl. Return ball
to baking sheet. Repeat.
Sprinkle balls with remaining
hazelnuts. Stand at room
temperature or refrigerate until set.
48 appetitemag.co.uk
BERRY
CORDIAL
Ingredients
500g blackcurrants
500ml vodka
500g granulated sugar
Method
Wash the berries and dry
completely. Pour the sugar into
large jars or bottles and fill the
remaining space with berries. Fill
up with vodka to cover the berries.
Seal and set aside for 2 months,
shaking every week. Strain through
a fine metal sieve then through a
coffee filter. Pour into pretty bottles
for use as a cordial.
PINEAPPLE
RUM
Ingredients
I pineapple
75cl bottle gold Barbados rum
Method
Peel, core and cut the pineapple
into chunks and place in a large
container. Pour in rum, covering
the pineapple. Store in a cool, dark
place, stirring and tasting once
a day for about 2 weeks. Strain
through a fine sieve and then a
coffee filter to remove fruit, decant
into small bottles and present to
your delighted friends.
LIMONCELLO
Ingredients
zest of 10 lemons
1 litre vodka
675g white sugar
1 litre water
Method
Put the lemon zest into a large
bottle or jar, pour over vodka, cover
and leave in a cool dark place for
1 week. Then put sugar and water
in a medium saucepan and bring
to the boil (dont stir) and boil for
15 mins. Add the lemon vodka mix,
strain into bottles and seal with
corks. Leave for 2 weeks at room
temp. Pour through funnels into
pretty bottles and gift to friends.

MANHATTAN
CHERRIES
Ingredients
whole sweet red cherries
bourbon
Method
Fill clean small jars with cherries
(retain some stalks if you can, and
dont pit them) and pour in enough
bourbon to cover. Cover with a
lid and store in the fridge for at
least 2 weeks. Use in Manhattans
as you would maraschino cherries.
Fruits
PEACHES IN
COINTREAU
Ingredients
450g fresh peaches
225g sugar
300ml water
150ml (approx.) Cointreau
Method
To skin the peaches, plunge them
in boiling water for 2 mins, remove
and gently rub off the skin. Halve
and remove stones. Dissolve half
the sugar in water, add peaches
and simmer 5 mins. Remove
peaches from the syrup and place
in sterilised jars (Kilner jars are
best). Put the syrup back on the
hob, add the remaining sugar
and simmer gently until sugar is
dissolved. Bring to 110C (use a
thermometer), set aside to cool.
Pour the syrup into a measuring
jug and add the same amount of
Cointreau. Pour over the peaches,
put on lids and store for 2 months.
CRANBERRY
AND ORANGE
MARMALADE
Ingredients
1.5 kg oranges
350ml water
350g sugar
350g fresh cranberries
Method
Remove the zest from the oranges,
slice into thin strips, and set aside.
Peel the oranges and cut into
sections. Put in a saucepan with the
zest, the water, 120g of the sugar
and bring to the boil. Reduce heat
and simmer for 15 mins, stirring
occasionally. Add remaining sugar
and cranberries and simmer for
about 90 mins or until thick, stirring
occasionally. Remove from heat and
cool. Pour into sterilisedjars.
CHRISTMAS COUNTDOWN
VANILLA SUGAR
Ingredients
450g white sugar
1 whole vanilla pod
Method
Pour the sugar into an airtight
container, slice the vanilla pod
lengthwise and use a knife to
scrape out the black seeds. Stir
into the sugar and bury the pod in
the sugar. Cover and let stand for
at least 1 week. When Christmas
comes, present to your friends in
pretty little jars tied with ribbons.
VANILLA
EXTRACT
Ingredients
10 vanilla pods, split lengthwise
1 litre bottle vodka
Method
This is so easy just bung the pods
into the vodka bottle and replace
the cap. Store in a cool, dark place
for anything between 3 weeks and
6 months, giving it a gentle shake
every week. Decant into sterilised
smaller bottles and present to your
grateful friends at Christmas.
appetitemag.co.uk 49
CHRISTMAS COUNTDOWN

HERB-INFUSED
OILS
Ingredients
olive oil and one or more of:
thyme
rosemary
sage
oregano

Method
Invest or save some attractive
bottles with cork stoppers (metal
lids can rust). Herbs which work

INFUSED VINEGARS well include thyme, rosemary,

sage, and oregano. Its important
that your herbs are clean and
completely dry or youll get nasties
Ingredients Now put each flavouring in growing in the bottles. Fill clean,
distilled white vinegar and one or separate bottles or lidded jugs with dry bottles with olive oil and a few
more of: enough room to fit all the liquid you fresh herbs. Test after a couple of
sprigs fresh rosemary need for however many bottles you weeks and add a few more leaves
sprigs fresh thyme are doing for each flavour. if you wish better to add more
fennel fronds Warm the vinegar in a saucepan later than make it too strong to
orange zest strips until it reaches a simmer (not a start with.
star anise boil). Remove from heat, let it cool
chili peppers slightly, and pour the appropriate
amount of warm liquid over each
Method flavouring. Cover and refrigerate for
Invest in or save some attractive 2-3 weeks.
bottles with tight lids (cork is best Now sterilise the bottles you are
as metal lids can rust). to present the vinegar in, strain
The amount of vinegar and flavours each vinegar through a fine sieve
you need depends on how many and a coffee filter and pour the
bottles you are filling, but as a rule result through a funnel into the
of thumb, for a 75cl bottle, you bottles. Decorate each with its
want 3-4 large sprigs of rosemary, flavouring so for the rosemary
4-6 strips of orange zest, 2-4 vinegar add a sprig or two of
chilli peppers, 3 star anise, 8-10 rosemary, add a chilli to the chilli
fennel fronds, and so on according vinegar, star anise to its vinegar,
totaste. and so on. Present to your friends.

Make festive treats

and gifts

50 appetitemag.co.uk
JESMONDS NEW CREPERIE & COFFEE HOUSE WITH A DIFFERENCE

Belgian Sweet Crepes - Waes-on-a-Stick - Buckwheat Crepes - illy Italian Coee

Loose Infused Tea - Smoothies and Milkshakes - Scones - Cakes
Afternoon Picnic Tea - Light Lunches
Koochie is available to hire for private parties, business lunches and meetings.
We can provide a unique and tailored experience for any occasion.

19 Clayton Road, Jesmond, Newcastle NE2 4RP @Koochie_Culture

Tel: 0191 2810300 www.koochieculture.co.uk KoochieCultureCreperie

Open: Mon-Thurs 9am-5pm, Fri & Sat 8am-5pm Sun 10am-3pm koochieculture

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!

Vallum Farm, East Wallhouses, Military Road, Newcastle upon Tyne, NE18 0LL

appetitemag.co.uk 51
HEALTHY APPETITE

Green machine
If its good enough for the Hollywood A-list, its sure good enough
for us. Jane Pikett goes crazy with the kale

K
ale is one of the
few greens which is
more abundant and
flavourful when the
weather gets cold,
which is good news,
Italian white bean and
as its also ridiculously
good for you.
Beloved of Hollywood A-listers
kale soup
SERVES 4
and body builders alike, its Ingredients
packed with super vitamins and 2 tbsp olive oil
lacks calories. Every bite packs a 1 large white onion, chopped
nutritious punch, and unless you 3 cloves garlic, minced
smother it in cream and butter (and
why not?), it wont make you pile on
the pounds.
2 carrots, peeled and thinly sliced
2 sticks celery, sliced
1 400g tin chopped tomatoes
Super green stir fry
SERVES 4
Alongside cabbage and spinach, 2 litres water Ingredients
this is our favourite green. It makes 400g tin haricot beans, drained, rinsed 200g brown rice
for a fantastic smoothie, steamed 400g tin cannellini beans, drained, rinsed 75g sesame seeds
accompaniment, or a wonderful 200g kale, washed, trimmed and torn 1 tbsp olive oil
ingredient for soup. fresh parmesan, to garnish 1 tsp sesame oil
Try these 3 cloves garlic, crushed
Method 1 red chilli, de-seeded and chopped
Heat the oil in a 1 x 2cm piece ginger, peeled and finely
pan over a medium sliced
heat, add the onion 200g kale, trimmed and chopped
and garlic and cook 5 spring onions diagonally sliced
gently, stirring, until 2 courgettes, very thinly sliced in
the onion softens. ribbons
Add the carrot and 2 tsp soy sauce
celery and cook for a 1 tsp honey
further 5 mins, then
add the tomatoes Method
and water, combine Steam rice according to packet
and bring to the boil. instructions. Toast sesame seeds under
Simmer for 15 mins. a low grill for 2 mins and set aside.
Add the drained When the rice is almost done, heat the
beans and the kale, oils in a large pan over a medium heat,
season with salt add the garlic, chilli and ginger and stir
and pepper, and 3 mins. Add the vegetables and toss
simmer for a further 5-6 mins. Add soy sauce and honey,
15 mins. Serve in toss further and remove from the heat.
bowls with a little Serve sprinkled with sesame seeds
gratedparmesan. with rice.

52 appetitemag.co.uk
 HEALTHY APPETITE
Kale crisps
SERVES 4-6
Ingredients
200g kale
1 tbsp olive oil
fresh ground sea salt

Method
Preheat oven to 200C/
Gas 5. Trim and discard
hard stalks from kale and
tear leaves into bite-sized
pieces. Wash leaves and
dry thoroughly in a salad
spinner. Place leaves on two
lightly oiled baking trays,
rub olive oil between your
hands and massage the
leaves gently, coating lightly
with the oil. Grind salt over
and bake for 10-15 mins
until crisp.

Kale and
quinoa salad
SERVES 4
Ingredients
125g quinoa
200g torn kale leaves, washed,
stems removed
50g red pepper, finely chopped
red onion, chopped
50g dried cranberries
50g flaked almonds
Dressing: 4 tbsp olive oil
2 tbsp lemon juice
1 tbsp Dijon mustard
sea salt and black pepper

Method
Cook the quinoa according to
instructions and set aside to cool.
Blanch the kale for 1 min in boiling
water, or steam in a steamer. Set
aside to cool. Place all ingredients
in a bowl. Whisk together all the
dressing ingredients and pour over.

appetitemag.co.uk 53
HEALTHY APPETITE
Kale pesto
Ingredients How to eat it:
200g kale leaves, trimmed of On toast with
stems soft boiled eggs
150ml olive oil
3 cloves garlic, peeled
salt and pepper
generous squeeze lemon Stirred
juice into
50g grated parmesan spiralised
25g pine nuts courgette
pasta with
Method fresh cherry
Toast the pine nuts under tomatoes
a low grill for 4 mins. Set and capers
aside. Bung the kale in a food
processor and pulse until Drizzled on fresh chicken salad
finely chopped. Add the rest
of the dry ingredients and
pulse gently until smooth as
you pour in the oil gradually.
Add more oil for consistency
if you wish, and more lemon
to your taste.

New Years
Christmas
The County
at
Eve
at The County
Join us for your Festive Celebration EAT, DRINK & PARTY
DJ & Dancing til Late. No Tickets. No Door Charge
FESTIVE MENU OR
2 Courses 18.95 / 3 Courses 21.95 5 COURSE DINNER | 28.95 PER PERSON
TABLE FOR THE NIGHT WITH FULL TABLE SERVICE
BOOKINGS NOW BEING TAKEN Bookings now being taken
Monday 27th November to Sunday 24th December
SUNDAY 31ST DECEMBER | FROM 7PM
The County Hotel, Priestpopple, Hexham,
Northumberland NE46 1PS The County Hotel, Priestpopple, Hexham,
Tel: 01434 608444 Northumberland NE46 1PS
www.countyhotelhexham.co.uk Tel: 01434 608444 www.countyhotelhexham.co.uk

54 appetitemag.co.uk
 Christmas & New Year Events 2017

Horton Grange Country House Hotel provides

the perfect venue For your festive celebrations.

Christmas Day Lunch Christmas Party Nights

Spend this very special occasion with all the
family at Horton Grange with sumptuous food
and festive surroundings.
99.50 per person,
49.50 children under the age of 10.
New Years Eve
Welcome in the New Year at Horton Grange with
fabulous food and be entertained by our
resident disco, finishing with a magnificent
fireworks display at midnight.
92.50 per person.
Jason Isaacs Party Nights
Enjoy a wonderful 3 course meal with Prosecco
and Canaps on arrival with the fabulous Jason
Isaacs on Sunday 3rd and Thursday
14th December.
43.50 per person.
Join in the festive spirit at Horton Grange with
delicious food and fabulous entertainment from
our resident disco letting you dance the night
away with friends, family or colleagues!
Available Friday and Saturday nights
throughout December.
34.50 per person.
Boxing Day Lunch
Spend Boxing Day at Horton Grange with friends
& family whilst enjoying a delicious
3-course meal.
39.50 per person,
19.50 children under the age of 10.
We are open every day for
Festive Lunch
& Festive Afternoon Tea

Please see web site for full details.

full Christmas Brochure is Also available upon request.
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
Facebook: Horton Grange Country House Hotel Twitter: @HortonGrange
KITCHEN KIT
If it looks or tastes good, then
it should be inyourkitchen!
GO NUTS...
...with this nut butter maker. Just pop in your
favourite nuts - peanuts, almonds, cashews,
sunflower seeds etc - a bit of oil and hey
presto natural homemade nut butter. Its top
of the editors Christmas list! 49.95 at

GDAY MATE www.cuckooland.com

TAKE THE
Grab a taste of the outback with this
Bundaberg ginger beer and root beer
at Corbridge Larder, Hill Street,
Corbridge, NE45 5AA, tel 01434
632 948, www.corbridgelarder.co.uk BISCUIT
These dove, snowflake and

IN A JAM moose biscuit cutters are

from 4 at RE, Bishops Yard
Main Street, Corbridge
These jars and coasters make for NE45 5LA
great stocking fillers - even better tel 01434 634 567
eat if you make chutney or jam for www.re-foundobjects.com
the jars first. 2.50 and 1.99 at
Sunnyhills Farm Shop
South Road, Belford, NE70 7DP
tel 01668 219 662
www.sunnyhillsfarmshop.co.uk
DAISY, DAISY
This gorgeous Pip
Studio Fantasy Pink

BLING THI NGS range is perfectly

pretty on any
table. Find it at
Serve up your salad in style with www.daisypark.
these Broste Copenhagen Tvis co.uk
salad servers 47 at
www.amara.com

IN THE PIN K
GRATE IDEA These new flamingo pieces from
Sophie Allport will brighten up
Every kitchen needs a top-notch your kitchen. Noticeboard 32,
cheese grater, and this one from apron 19, and double oven
Kuhn Rikon is among the best. gloves 18 - part of a larger
19.95 at Bradley Gardens range at Stangers, Brentwood
Sled Lane, Wylam NE41 8JH Ave, Newcastle, NE2 3DH
tel 01661 852 176 tel 0191 281 8563
www.bradley-gardens.co.uk www.stangerscookshop.co.uk

STAY Always be the sharpest knife in the cutlery drawer with this Chefs Choice
knife sharpener, guaranteed to give a professional edge to your knives.

SHARP 29.99 at La Cookshop, Milkhope Centre, Berwick Hill Rd, Seaton

Burn, Newcastle NE13 6DA, tel 01670 789 142, www.lacookshop.co.uk

56 appetitemag.co.uk
 KITCHEN KIT
RAISE A TOAST CHE ESY DOES IT
A superior cheese accompaniment, The Look after the grand fromage in
Fine Cheese Co. Toast for Cheese in Quince your life with this Raclette cheese
Pecan & Poppyseeds, Cherries & Almonds grill 19.99 at
come in at 3.35 at Carruthers & Kent www.thepresentfinder.co.uk
Elmfield Road, Gosforth, Newcastle
NE3 4AY, tel 0191 213 1818
www.carruthersandkent.com
CUDDLE UP
IN THE MOU LD For the ultimate in food-related
Christmas decorations, invest in
these pigs in blankets. 15 at
Making chocolates for Christmas? Impress White Stuff stores regionwide
your friends by employing this chocolate and www.whitestuff.com
mould multi-pack 9.99 at Lakeland
www.lakeland.co.uk

HOT NEWS
ALL ABUZZ Go for an explosive gift idea with
a chilli bomb paste ideal for
Honey its good for you, and this sweet bruschetta, meat, fish and even
chestnut honey is harvested from the sweet omelettes 3.75 at Il Piccolo
chestnut trees in the forests of Dordogne. St Helens Street, Corbridge
6.50 at the Travelling Bee Company NE45 5BE, tel 01434 634 554
www.travellingbee.co.uk www.ilpiccolo.co.uk

WHY NOT CELEBRATE THE FESTIVE SEASON HERE

WITH US AT THE SHIP, WYLAM

CHRISTMAS EVE NEW YEARS EVE NEW YEARS DAY

Sunday lunch 12- 5pm. Mulled wine, mince
pies and carol singers in the evening.
Christmas Day and Boxing Day closed.
Sunday Lunch Menu 12- 3pm.
NEW YEARS EVE PARTY
Canapes and Fizz, five course dinner and
live music till late 45 per person. Ticket
only event, advanced bookings only.
Special brunch menu from 12-5pm.
CHRISTMAS FAYRE MENU
Served throughout December 1 course
15, 2 Courses 20, 3 Courses 25

Sit back, relax and enjoy your time on board The Ship

Main Road, Wylam NE41 8AQ Tel: 01661 854538 www.theshipinnwylam.co.uk

appetitemag.co.uk 57
KITCHEN KIT
TAKE A BREAK FOR THE BIR DS
Treat yourself to this set of four flavoured coffees Treat yourself to this Meadowfield
by the Delicious Deli Company, 24 at Debenhams Birds Isabel mug 8.50 at
regionwide and www.debenhams.com Cath Kidston stores and
www.cathkidston.com

TOP OF THE POPS HEY, LITTLE HEN

Theres popcorn, and then there is gourmet These cute hen biscuits can
popcorn, which is what you get with this be used as alternative table
gourmet popping corn in golden butter, rich decorations, tasty place settings or
ruby red, and midnight blue for 2.75 at thoughtful thankyou gifts - perfect
Daniel Farm, Sled Lane, Wylam, tel 01661 for hen dos 20 at
853 849, www.facebook/danielfarmwylam www.biscuiteers.com

TIN TIN! HOT TO CHOC

Your Christmas cakes are going Batten down the hatches and
to taste all the better when theyre settle down for winter with this
stored in these Emma Bridgewater cake tins - 10 set of 12 flavoured hot chocolates
inch 15, 8 inch 11 at Corbridge Cookshop 10 at Next stores and
Middle Street, Corbridge, NE45 5AT, tel 01434 632 582 www.next.co.uk
www.corbridgecookshop.co.uk

CHRISTMAS &
NEW YEARS EVE
2017

Super
Sunday
Lunch
At The Stadium of Light

Prices:
1 course - 10.95 | 2 course - 14.95
BOOKINGS NOW BEING TAKEN 3 course - 18.95 | Kids - from 6.95

MANY NIGHTS SOLD OUT LAST YEAR SO BOOK NOW TO AVOID DISAPPOINTMENT
Dates: Call for availability

CONTACT THE CHRISTMAS HOTLINE ON 0371 911 1555 Call to Book: 0191 511 1555
OR EMAIL SOLCHRISTMAS@ELIOR.CO.UK or email: solevents@elior.co.uk

58 appetitemag.co.uk
 KITCHEN KIT VISIT ONE OF THE TONEY MINCHELLA
CAFES IN SOUTH SHIELDS

THE BIG SMOKE

Add a lot of flavour with this
Northumbrian Smokehouse Billys
Chilli Oaky Smokey Relish, Sweet &
Heat Relish, and Dangerously Hot
Relish 3.95 at The Deli Around the
Corner, Hotspur Street, Tynemouth
NE30 4EE, tel 0191 259 0086
www.thedeliaroundthecorner.co.uk

WERE JAM MIN

These gorgeous Rosebud Preserves
from Yorkshire are all gorgeous,
especially the piccalilli the best weve
tasted! 3.15 at Denes Deli, All with delightful views, delicious coffee, hot & cold food,
Jesmond Rd, Newcastle, NE2 1LD breakfast and of course fantastic ice cream!
tel 0191 281 8200
www.denesdeli.com

TONEY MINCHELLA TONEY MINCHELLA @ TONEY MINCHELLA @ TONEY MINCHELLA @

@ Whitburn Bents The Car park South Promenade The Car Park The Park, South Marine Park, Haven Point The Car Park River
Whitburn Bents Road, Sea Road, Beach Road, South Shields Drive North Promenade
Whitburn SR6 7NX South Shields NE33 2LD NE33 2NN South Shields NE33 2TJ

CALLED TO THE BAR

This has to be the ultimate bar set for the
most stylist home mixologist. Its by Biba
and its 50 at House of Fraser stores
regionwide and www.houseoffraser.co.uk
Swallow Fish OF SEAHOUSES EST 1843
SMOKED SALMON
Award KIPPERS
Winning SMOKED COD
SMOKED HADDOCK
SALMON SMOKIES

TASTE OF
SHELLFISH
CRABS
LOBSTER

PARADISE Fresh, Seasonal, Traditional & Delicious

Our smoke houses have been in operation since 1843 next door to our
shop, the The Fishermans Kitchen, where your always welcome.
This Coconut Merchant coconut jam is a delicious and unique spread made
from coconut milk and coconut sugar only, making for a slight caramel taste. 2 South Street, Seahouses, Northumberland, NE68 7RB
4.80 at Happy Organic, Front Street, Cleadon, Sunderland, SR6 7PG Tel: 01665 721052
tel 0191 536 3623, www.facebook.com/HappyOrganicNE Proud to be one of Rick Steins Food Heroes

You can also order online at www.swallowfish.co.uk

NO ARG UM ENT
Keep everyone else in line with
this mug bearing the slogan Im
not arguing with you, Im just
explaining that Im right 4.50 at
Sainsburys stores regionwide

appetitemag.co.uk 59
KITCHEN KIT
SIG N OF THE TIM ES SUM MER DAZE
Re-live sunny days with this pineapple cocktail
We can think of a home for this, cup, due to go on sale 26 from November at
no problem! Its just 4.95 at www.oliverbonas.com
www.cuckooland.com

SWE ET! FRU ITY

Life too short for baking? Invest in these
Were buzzing with this adorable vintage honey Jenkins & Hustwit fruit cakes at Knitsley Farm
pot, 14.50 at Vintage at the Tower, Hill Street Shop, East Knitsley Grange Farm, Knitsley,
Corbridge, tel 01434 632 186 Consett, Co Durham, DH8 9EW, tel 01207
www.facebook/VintageAtTheTower 592 059,www.knitsleyfarmshop.co.uk

FESTIVE CHE ERS ALL IN A NAM E

Toast the festive season with these Fat Lass Preserves are homemade in Newcastle
Christmas baubles containing 20cl of in flavours including Newkie Broon Ale
The Lakes Gin or The ONE British Isles & Apple chutney, Lemon and Onion
Blended Whisky. The Lakes Distillery Tandoori Masala chutney, Strawberry and
is also doing gift sets each containing Lavender jam, and Lemon and Fennel
six 5cl of whisky, vodka or gin. Baubles marmalade, 3.75 at Boda Home, Whitley
19.95 and gift sets 35 at Road, Whitley Bay, NE26 2NE, tel
www.lakesdistillery.com 07542244716, www.bodahome.co.uk

From eld to fk... Situated in the heart

Traditional Butcher producing the finest Northumbrian beef, Pork
and lamb reared from our South Tyne Valley and
of Cleadon Village.
surrounding areas and sold in our shops.
Award winning burgers and sausages made on the premises.
Choice of homebaked pies, cooked meats and hot & cold sandwiches.

Event and Outside Catering available:

Barbecues, Spit Roasted pigs, lamb and beef joints
ORDERS NOW BEING TAKEN FOR CHRISTMAS POULTRY & CHIPOLATA SAUSAGES
Bistro Romano offers fine contemporary Italian and
4 Church Street, Haydon Bridge Tel: (01434) 684990 (closed 1/2 day Tues)
21 Westgate, Haltwhistle Tel: (01434) 322322 (closed 1/2 day Wed) Mediterranean cuisine in a relaxed and friendly vibe.
White crisp linen tables are elegantly dressed for a la carte
dining for lunch and dinner.

Now Booking For Christmas

Italian Classics A la Carte Menu Lighter Lunches
Early Evening Menu Daily Specials Sunday Lunches

Bistro 63 FRONT STREET CLEADON VILLAGE

SUNDERLAND SR6 7PG
TEL: 0191 519 1747
www.bistroromano.co.uk

60 appetitemag.co.uk
 DIARY

THE BOTANIST GROWS

The Botanist in Newcastle welcomed guests to the launch of its new
Mezzanine Floor function space overlooking its iconic 9 metre tall sycamore
tree. The guests enjoyed food, drink and live music in the new space.
www.thebotanist.uk.com

LAUNDRETTE SPINS
INTO ACTION
Newcastles newest bar and restaurant The Laundrette opened its doors on
Westgate Road with a VIP evening. www.thelaundretteuk.com

appetitemag.co.uk 61
 TheLast Word
This month: paul johnson, chef/owner at the ship inn, wylam
What do you eat for breakfast? Out of all the things you make,
Porridge most days - its quick and keeps whats your favourite? My
you going. If were off work well often sticky toffee pudding, which is an
go to Daniel Farm in Wylam and have amalgamation of lots of recipes and
something there. ideas which Ive got from books,
working with other chefs and lots of
And your go-to guiltypleasure? Ill trial and error.
be honest, I do like a kebab now and
again. I like the richness and flavour of Whos the most famous person
the meat cut through perfectly by the youve cooked for? Pierre Koffmann
pickled cabbage; its a pretty well- and Gordon Ramsay both visited
rounded dish. When Im in the kitchen Nathan Outlaws restaurant in
I can go through a lot of Tetley tea. My Cornwall, where I worked until recently.
grandad always drank it and I used to Gordon bought a house over the road
play with the collectable figures as a kid. so wed see him quite a lot. Hes a big
guy and can be quite daunting when
What would you choose for your he grabs your hand to shake it.
last meal on earth? It would have to
be seafood. I really enjoy fish cooking so Whats your most important bit
Id go for a nice fruits de mer platter. We of advice? Nathan Outlaw taught
ate some amazing fish when we were me about looking at food from the
living in Cornwall and Id happily go back customers point of view. Chefs can get
for that. carried away with what food looks like
on Instagram and they neglect to think
What can I find in your home fridge how hard it can be to serve or to cook
right now? Not a lot because weve consistently. Food is all about the taste.
got the pub kitchen downstairs. Theres
cheese, olives and my partner Kellys big What would you be doing if you
on crisps and hummus so theres plenty werent a chef? I got into cooking
of those. really early with my mam, nanna and
grandad so I havent thought about it
Which ingredient would you too much. Ive always found business
choose if you could only have one? interesting so I may have gone into
Anchovies. I love them for their amazing something following a business
umami flavour. Theyre brilliant with lamb, studies qualification.
beef and in loads of sauces.
Inside the If you only had 10 to spend on
You must have loads of recipe minds, food, what would you buy?
books. Which is your favourite? Its and kitche Fish and chips from Rick Steins
true, Ive got a big collection ranging ns, of inPadstow.
leading ch
from Nigella and Mary Berry, who are efs and
great for cakes and biscuits, through to Last one, who gets your vote for
Gordon Ramsay and Pierre Koffmann.
producers greatest cook ever?
My favourite is Rick Steins English Nathan Outlaw. Working with him every
Seafood Cookery. It goes from preparing day was so inspirational - seeing what
fish and the different cuts through to he could do with just three or four
some amazing classical recipes. ingredients was incredible.

Paul Johnson recently took over as head chef and owner of The Ship Inn, Wylam alongside his partner Kelly Hopkins having returned
to the North East following three years with double Michelin-starred Nathan Outlaw in Cornwall. www.theshipinnwylam.co.uk

62 appetitemag.co.uk
 2007 2017
BISTROT FRANAIS
CELEBRATING 10 YEARS...DJA

Festively French...
Christmas Lunch - 12-2pm - 3 Courses 19.50 | 2 Courses 17.50
Christmas Fayre - Mon-Wed 6pm-9pm/Thurs-Sat 6pm-7pm - 3 Courses 20.50 | 2 Courses 18.95
See website for menu

4-6 GILESGATE, HEXHAM, NORTHUMBERLAND NE46 3NJ

Tel 01434 609 943 | www.bouchonbistrot.co.uk