ISSUE 42 www.appetitemag.co.

uk April/May 2017

TICKLE YOUR TASTEBUDS...

ipes
21 fab rec

thou shall
have a fishy
FISH - NOT JUST FOR GOOD FRIDAY!

inside Putting on The Ritz // Top tips for best asparagus // Rhubarb and custard // Kitchen kit
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 /v-roo ma/ noun
Audacious and unusual - a private, intimate, atmospheric
space within a Veranda, with a press for champagne buzzer

Improvised Private Dining l Book Ahead l Dabbawal Jesmond

WINNER of the UKs Best Casual Dining Restaurant at the British Curry Awards 2015
Recommended by The Sunday Times, The Guardian, Hardens Guide, Buzzfeed

Street food pioneers of the North East

Jesmond and High Bridge, Newcastle
69-75 High Bridge, Newcastle, NE1 6BX, Tel: 0191 232 5133, Email: highbridge@dabbawal.com
1 Brentwood Mews, Jesmond, NE2 3DG, Tel: 0191 281 3434, Email: jesmond@dabbawal.com
www.dabbawal.com
 PLACE
YOUR
Editor ponders the vital ORDER
question gripping Britain -
is it a crime to add cream? 4FoodieCLUB
offers and prizes

I love a bit of righteous indignation, also takes the chattering classes' eyes
5 DATE
Fill your diary, folks
never more so than when it has middle off the nuclear situation just as a crazy
England in such a lather that talk of it
fills the aisles in Waitrose and hundreds
person in North Korea could be building
a bomb which will obliterate every branch
6 FEEDBACK
Foodie news and views
of vexatious column inches in The Daily of Waitrose on the planet; a reckless
Mail. For what could be more vital in
today's uncertain world than the
act which will doubtless result in a
worldwide shortage of organic 11Simon's
FISH
ongoing debate over Mary pesto, and then where will cockles and mussels
Berry's Bolognese sauce? we be?

No flash in a Le Crueset Yes, that is what I would

14 BUTCHER
George's spring lamb stew
pan, this is the food like to say. However, I
debate that keeps
on giving, La Berry's
have to confess that
my censorious tone
18 KITCHEN GARDEN
Purple reigns on the veg plot
generous application is a front - a flimsy
of white wine (I kid
you not...) and (whisper
attempt to appear
intellectually superior to 20 DAVE COULSON
it...) cream continuing to the Bolognese-obsessed Adventures of a chef about town
exercise the minds of harried masses. Not only am I still
self-professed 'foodies' for whom
culinary etiquette is second only in
ranting about La Berry's culinary
faux pas, here I am writing about it. So,
22 REVIEW
We head to Sweethart, Consett
import to the international Treaty on the just for the record, a genuine Bolognese
Non-Proliferation of Nuclear Weapons.
Actually, scratch that, to these people,
sauce contains red wine, never white,
and never has cream
24 PUTTING ON THE RITZ
Executive chef John Williams on his
Bolognese-gate is way more important in it. Plus, it benefits
journey from South Shields to The Ritz
than that. from a big splash of

As you will gather from the above, I

Henderson's Relish.
Or have I just started
consider all this fuss to be fatuous in the something there?
extreme and a criminal waste of time. It Oops!
28 THE GRAZER
Jane Pikett, Editor Wor Anna hits the rhubarb
30 BY ROYAL APPOINTMENT
Recipes from the Duke of Wellington

/appetitemaguk
We want to hear all about
the food and drink you
love in the North East,
appetite. TICKLE YOUR TASTE BUDS...
34 KITCHEN KIT
Treats for every foodie's kitchen
which means you can
get fully involved in the Editorial 01661 844 115
Jane Pikett - jane@offstonepublishing.co.uk
36 GOOD FRIDAY FISH
@appetitemaguk regions only dedicated Great recipes for fruits of the sea
food magazine.

If you like something, we

Advertising 01661 844 115
Joanne Oneil - joanne@offstonepublishing.co.uk 40 HEALTHY
Top tips for asparagus
@appetitemagazine want to know about it, so Website www.appetitemag.co.uk

Be a fan! tell us. Better still, take a

picture and send it to us. Designed & Published by
46 LAST WORD
John Calton, The Staith House
And if you cook something youre proud of
(or something youre not!) email us a photo
Unit One, Bearl Farm, Stocksfield
and a description and we might even put it
Northumberland, NE43 7AL
on our Facebook page or in the magazine.
Photography
Fame at last! Nicky Rogerson www.nrphotography.co.uk
Peter Skelton www.photo-psp.co.uk
email editor@appetitemag.co.uk
appetitemag.co.uk 3
 CLUB
Italian Restaurant
Deli-Gelataria
Stuzzico Wine Bar

Tucked Away behind Corbridges Hill Street

FREE STARTER OR PUD AT

27 APRIL -
NEW WORLD
VS ITALIAN
THE KINGSLODGE INN
WINE
TASTING
- PLEASE The Kingslodge Inn, Durham city is offering appetite readers a free
BOOK
starter or pud with every adult main course. Available Monday-Thursday
until May 11, 2017, excluding Bank Holidays.
01434 634554 St Helen's St NE45 5BE The Kingslodge Inn, Waddington Street, Flass Vale, Durham
@il_piccolo_deli Il Piccolo At Corbridge
DH1 4BG, tel 0191 370 9977, www.kingslodgeinn.co.uk
www.ilpiccolo.co.uk

SITUATED ON THE NORTH WEST CORNER OF

CROOK MARKET PLACE, COUNTY DURHAM

The Blue Stone Tea Shop

Hosts David and Paul achieve high standards with their home-made breakfasts,
morning coees, lunches and traditional afternoon cream teas -
consisting of a range of freshly cut sandwiches, cakes and scones
served with a pot of tea or barista coee.
Elegant surroundings, including a private area for parties or meetings, will be
complemented by an outside terrace and open Sundays from Easter 17
Child friendly & with disabled access, and part of the Dementia Friends network.
5-6 COMMERCIAL STREET, CROOK
COUNTY DURHAM DL15 9HP TEL: 01388 768754
MON 9-3, TUES,THUR & FRI 9-4, WED 9-1.30, SAT 10-3
CLOSED SUNDAY UNTIL EASTER 17
FREE HOT DRINK AT
KOOCHIE CULTURE
Koochie Culture in Jesmond, Newcastle is offering appetite readers
a free hot drink with any crepe or waffle until Tuesday May 16,
2017. Available Mondays and Tuesdays.* Koochie Culture
Clayton Road, Jesmond, Newcastle, tel 0191 281 0300
www.facebook.com/koochieculturecreperie
*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!
COOKS TOURS
DATE: MAY 10 & MAY 24
The excellent Forum Books in
Corbridge, which has built a
reputation for hosting fantastic
events with the best cookery writers,
has The Curry Guy, aka Dan Toombs,
and Italian cook Carmela Sereno on
its events calendar for May. Enjoy
an evening with Toombs on May
10 at Tea and Tipple in Corbridge,
while Carmela offers up an evening
of pasta making, again at Tea and
Tipple, on May 24.
www.forumbooksandkids.com
BEER AND
FOOD
MATCHING
DATE: APRIL 21
Grape vs grain; what do you think?
Blackfriars in Newcastle invites you
to enjoy food with matching beers
with a special intro to each beer from
the restaurants beer guru.
49pp including food and
beer.Arrivals at 7pm.
www.blackfriarsrestaurant.co.uk
EGG-
STRAVAGENT
EASTER
DATE: APRIL 13-16
Wynyard Hall has a host of activities
this Easter weekend, beginning with
a Childrens Chocolate Workshop
on Thursday April 13 complete with
lollipop making and a treasure hunt,
30 per child; Good Friday is Fish
and Fizz Friday at the Wellington
Restaurant where the menu is
fish-themed; and on Easter Sunday,
lunch includes a complimentary glass
of wine, beer or soft drink,
plus theres an Easter egg hunt
in the gardens.
www.wynyardhall.co.uk
REAL FOOD FROM PASSIONATE PEOPLE
GETTING TOGETHER THIS EASTER?
FLYING HIGH Succulent Northumbrian Lamb,
DATE: AUG 24-29 Delicious grass fed Beef, free range Blagdon Chicken
All prepared with love and care by our award winning butchers
Sample dishes 100ft in the air by
Award winning home cooked food prepared with the best
chefs from Newcastle restaurants
ingredients in our Bakehouse
including SIX, Hawthorns, and
From free range to hand painted, we have every kind of egg!
Artisan with the return of the popular
Everything for a perfect Easter!
Newcastle in the Sky event at
Sage Gateshead.
www.eventsinthesky.co.uk
16-18 The Milkhope Centre, Berwick Hill Rd, Blagdon, NE13 6DA
T: 01670 789924 E: enquiries@theblagdonfarmshop.co.uk
FOODIES FEST Open Tuesday-Saturday 10am-5pm Sunday 11am-4pm
DATE: JUNE 2-4 Open Every Bank Holiday
Foodies Festival lands at Exhibition Also in Fenwick Food Hall, Newcastle 0191 232 5100
Park, Newcastle, complete with
food, live music, food and drink
masterclasses, and celeb chefs
including Great British Bake Off
winner Candice Brown, who will be
baking up a storm in the Cakes and
Desserts Theatre. Tickets from 11
(kids free).
www.universe.com
PROPER
FESTS 2017
DATE: VARIOUS
The Proper Food and Drink Festivals
are back this summer, with events in
North Shields (April 29-May 1), South
Shields (May 27-29), Whitley Bay
(June 17-18), Cramlington (July 29-
30), Gateshead (Aug 5-6), and Blyth
(Aug 12-13). The events are all free
entry and are packed with fantastic
food producers and bars. Roll
on summer!
www.properfoodanddrink
festivals.co.uk
appetitemag.co.uk 5
 FEEDBACK
2007 2017 FEED...BACK
Send us your recipes, feedback and foodie
BISTROT FRANAIS
news and you might pop up on this page.
CELEBRATING 10 YEARS...DJA Fame at last! Email editor@appetitemag.
co.uk Tweet @appetitemaguk
Facebook /appetitemaguk
B IG
Classically French...
EARLY BIRD 3 Courses - 16.95
EAT!
Mon - Wed 6-9pm Thurs - Sat 6-7pm
LUNCH 3 Courses - 15.95
Mon - Sat 12-2pm
4-6 GILESGATE, HEXHAM, NORTHUMBERLAND NE46 3NJ
Tel 01434 609 943
www.bouchonbistrot.co.uk

RESS SLIDERS
MUSHROOM AND WATERC
SERVES 4 over the remaining dressing, cover
un al
d! *
ro oc

Ingredients and leave to marinate for 1 hour.

ar l
ye tch
ll a

2 tbsp olive oil Heat the grill and put mushrooms on

sa em
or ic
tit pr

2 tbsp balsamic vinegar a shallow baking tray, gill side down.

pe ll
m wi

1 clove garlic, crushed Grill for 5 mins, turn and cook the
co We

4 portabello mushrooms, stalks other side for 2 mins. Meanwhile,

removed
85g watercress
100g gorgonzola cheese
6 small rolls, sliced horizontally
lettuce, tomatoes, onion etc to serve
Your local specialist cook and home store.
Everything you need for food preparation through to Method
Mix olive oil, vinegar and garlic with
food presentation, glassware and culinary gifts.
salt and pepper and pour half into a
dish big enough for the mushrooms.
Place mushrooms in the dish, drizzle
put the watercress in a bowl, cover
with boiling water, leave for 1 min
until wilted, then drain on kitchen roll.
Once mushrooms are cooked, fill
each with watercress and top with
cheese. Return to the grill with the
rolls, cut side up. When the rolls are
toasted and the cheese is bubbling,
place a mushroom inside each roll
and serve with your choice of fillings.
(recipe credit: www.watercress.co.uk)

BACK TO BLACK The excellent Hawkshead Relish

Company down the road in the
Lake District should strike gold
with this fabulous new black
garlic ketchup - its extraordinary
flavour the result of baking whole
44 Brentwood Avenue, Jesmond, Newcastle upon Tyne NE2 3DH garlic bulbs for 40 days at a very
tel & fax: 0191 281 8563 email: jess@stangerscookshop.co.uk
low temperature. Rich, smooth
www.stangerscookshop.co.uk and bursting with a balsamic
sweetness, use it on everything!
* Price matching on like for like products. Includes sale items. Excludes online only stores.
RRP 4.95 check the website
for stockists.
www.hawksheadrelish.com
6 appetitemag.co.uk

EATING FOR SYRIA
Great work on the part of our
columnist Anna Hedworth - see
also story, right - and a small team
of friends who raised more than
30k at the Something for Syria
dinner in aid of the Red Crosss
work there. A total of 200 people,
including us, turned up for the
Syrian-inspired banquet at Wylam
Brewery created by a dream team
of the best chefs and up-and-
coming culinary talents in the North
East, including head chef at Wylam
Tony Renwick, Shaun Hurrell
(Barrio Comida), Terry Laybourne
(21 Group), Chris Eagle (Saltwater
Fish), Dan Warren (Broad Chare),
James Close (Raby Hunt), Rhian
Craddock and the team from
The Feathers Inn, Gary Dall
(The Roxburgh) and Matt Brown
(Harissa Kitchen).
TOP TWEETs!
Our pick of the best
foodie tweets
Visit Northumberland
(@VisitNland):
Vote for The Old Boathouse
Amble @TOBHFoodGroup
Coastal Fish Restaurant of the
Year - fishingnewsawards.co.uk
Food Haul Blog
(@foodhaulblog):
A little treat from
@blagdonfarmshop #yum
FEEDBACK
SMALL SCREEN Local Multi Award Winning Farm Shop.
STARDOM
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
Anna Hedworth owner of the PRE-ORDER YOUR EASTER MEAT
fantastic Cook House in the
Ouseburn Valley, Newcastle has Why not visit our cafe where you can dine in comfort!
only gone and been on the telly
with no less than Michel Roux Jnr. We look forward to welcoming you to Knitsley!
As you can see in the pic above,
Monsieur Roux filmed for a day
with our Anna at the Cook House
Knitsley Farm Shop
East Knitsley Grange Farm, Knitsley, Consett DH8 9EW
and the result was screened on
Open: Mon ~ Closed Tues to Sat ~ 10am til 5pm Sun ~ 10am til 4pm
Channel 4s new programme Tel: 01207 592059 www.knitsleyfarmshop.co.uk
Hidden Restaurants in March, Closed Easter Sunday
where we saw the man himself
sample Annas wares at her cool
little foodie retreat. As Anna says
of the experience of welcoming
him to her humble abode, not
intimidating at all!. Its available
online if youve not yet seen it.
Annas latest Grazer column
is on page 28
The Roxburgh
(@The_Roxburgh):
Chefs day off
@OMNIONTHECORNER with
@BarrioComida @toriasoul
#coastalliving #chefsdayoff
Il Piccolo Corbridge
(@il_piccolo_deli):
Peckish?? #Italianfood
#Sicilianchef #Corbridge #pizza
#pasta #finewine #deli
appetitemag.co.uk 7
 STARTERS
e ld to fork...
m
Fro

NORTHUMBRIAS FINEST
JOIN THE CREWE
The fab Lord Crewe Arms in Blanchland, Northumberland, is about
Traditional Butcher producing the finest Northumbrian beef, Pork to launch a series of intimate guest chef dinners at its lovely new
and lamb reared from our South Tyne Valley and Gatehouse building, starting on May 6 with Martin Sweeney from The
surrounding areas and sold in our shops. Tramshed, Shoreditch. Lord Crewe head chef Simon Hicks (pictured)
is also taking over the new venue for a series of cookery workshops in
Award winning burgers and sausages made on the premises.
June and July. Check the website for the full events programme.
Choice of homebaked pies, cooked meats and hot & cold sandwiches.
Lord Crewe Arms, Blanchland DH8 9SP, tel 01434 677100
Event and Outside Catering available: www.lordcrewearmsblanchland.co.uk
Barbecues, Spit Roasted pigs, lamb and beef joints
4 Church Street, Haydon Bridge 21 Westgate, Haltwhistle
Tel: (01434) 684990 Tel: (01434) 322322
Open late Thurs/Fri till 7pm (closed 1/2 day Tues) (closed 1/2 day Wed)

PLAICE YOUR VOTE

Good luck to the Old Boat House, Amble, nominated for Coastal Fish
Restaurant of the Year in the 2017 Fishing News Awards, which it wom
last year, when the judges said: Whether its Amble lobster, Scottish
mussels or locally smoked salmon, with friendly service and picturesque
harbour views, the bistro has a dedicated fan base. Vote for it at the
Fishing News website. The Old Boat House, Leazes Street, Amble
NE65 0AA, tel 01665 711 232, www.boathousefoodgroup.co.uk

You only live once...

...And that being the case, we recommend you keep an eye
out for opening day at a new 1m rooftop bar being built now
on High Bridge in Newcastle. Yolo Townhouse, sister to Yolo
in Ponteland, will include bars, restaurants, and an open-air
terrace. www.yolo.uk.com

8 appetitemag.co.uk
 STARTERS
WHERES
THE CATCH?
Catch Seafood is set to open
a third venue just outside
Ponteland, Newcastle in
May.The former Waggon Inn
will house the new fish and
seafood restaurant, sister to
two others in West Yorkshire
where popular plates include
mussels in a Thai coconut
broth and cod with beetroot

ART
fondant, braised oxtail,
celeriac and kale.
Catch Seafood

DECO
Higham Dykes
Newcastle, NE20 0DH
www.boothwood.com

CINEMA GEORGE HITS BIG 30

CAFE
Butcher George Payne an appetite columnist and one of
Rick Steins Food Heroes is marking 30 years in business in
Gosforth, Newcastle.
A butcher man and boy like his late father Harry, George is
known for his continuing commitment to rare and native
breed meats. George plans to 'beef up' the milestone (sorry)
by rolling back his prices to offer Beef Topside at 1987 on
the anniversary in June. George Payne, Princes Road

Coffees, Newcastle, NE3 5TT, tel 0191 236 2992

www.georgepaynebutchers.co.uk

Teas, Wines
& Beers Seasonal sensation
Quality
Artisan at The Biscuit Factory is now offering its excellent Seasonal Showcase menu,
which launches on the first Wednesday night of every month, throughout the month,

Comfort
in addition to a new Vegetarian Showcase menu. The April Seasonal Showcase
features Lindisfarne oysters with cucumber, apple and horseradish; brill with scallop

Food and crab ravioli and wild garlic; and lemon tart with Yorkshire rhubarb. Pre-bookings
only, 10pp deposit required. Artisan at The Biscuit Factory, Stoddart Street

Served Newcastle, NE2 1AN, tel 0191 260 5411 thebiscuitfactory.com/artisan

All Day
2nd Floor Tyneside Cinema
10-12 Pilgrim Street
Newcastle
Tel: 0191 2275520
Open:
Mon-Sat 10am-10pm
Sun 11am-7pm

10 appetitemag.co.uk
 FISH
Simon Walsh launched Longsands Fish Kitchen,
Tynemouth, in 2015, within walking distance
of North Shields Fish Quay, where he sources (Est 1978)
the best of the days catch for his a la carte and
takeaway menus. Front Street, Tynemouth
NE30 4DZ, tel 0191 272 855
www.longsandsfishkitchen.com

FISH! NORTH ACOMBS OWN

FARM REARED ABERDEEN ANGUS
BEEF, LAMB & PORK
From our kitchen: cakes, pies, ready meals
& cooked meat.
Plus lots more from the fabulous food shop!
BE SURE TO ORDER YOUR SPRING LAMB FOR EASTER

Stocksfield, Northumberland NE43 7UF

Tel: 01661 843181 www.northacomb.co.uk
Opening Times: Closed Mon, Tues-Sat 9.30am 5pm, Sun 9.30am-1pm THE GUILD
OF MASTER CRAFTSMEN

SOYANDGINGER STEAMED
COCKLES AND MUSSELS
SERVES 4 mussels and discard any shells that
Ingredients are damaged or open.
50g fresh ginger Heat a large pan over a high heat,
1 stick lemongrass add the oil and sweat off the
1 shallot ginger, lemongrass and shallot for
1 small red chilli 1-2 mins.
500g fresh cockles Add the shellfish and stir, then after
500g live Shetland mussels
1 tbsp olive oil
30 seconds pour in the soy sauce
and 50ml of your fish stock, cover
Great
50ml soy sauce
200ml fish stock
with a lid and leave to cook for
3 mins.
Healthy
zest and juice of 1 lime Once the mussels and cockles Grilled
3 tbsp fresh coriander, chopped have opened, add the rest of the
1 tbsp sesame seeds fish stock and the red chilli and Mediterranean
1 spring onion, finely diced, for bring to a boil.
garnish Finally, add the zest and juice of the Food
lime, 2 tbsp of the coriander and
Method the sesame seeds and stir.
Stella Road, Ryton NE21 4LU - Tel: 0191 413 2921
Finely dice the ginger, lemongrass, Spoon into a bowl, garnish with
www.michelangelorestaurants.co.uk
shallot and chilli. Thoroughly rinse spring onions and the rest of the
and de-beard the cockles and coriander and serve right away.
appetitemag.co.uk 11

BISTRO BY
NIGHT AT
FRIDAY & SATURDAY EVENINGS 6PM - LATE
CAFE & BAKERY BY DAY
Our bistro menu has been designed by head chef Chris Dodds and his
team, who are passionate about using seasonal and locally sourced
produce in every dish they create.
THE AWARD WINNING FAMILY-RUN COFFEE SHOP, BISTRO AND BAKERY!
101 Durham Road, Blackhill, Consett DH8 8RR
T: 01207 501100 Open Mon- Sat 9-4.00,
Wed 9-3.30 & Sun 12-4.00
Broom House Farm
FOOD, FARMING & FUN
FARM SHOP Everything you need for the BBQ. Grass fed pure Aberdeen Angus
beef, lamb, pork. Great range of steaks, burgers and sausages including GF.
Come and look at our amazing meat display in the Farm Shop.
COFFEE SHOP Delicious home made cakes, English breakfasts, tasty snacks
and traditional Sunday roasts, made with scrumptious ingredients from our butchery.
Summer time BBQs. Afternoon Tea.
FOREST ADVENTURE Open weekends & school holidays
Theres acres of fun for all ages A fantastic nature trail and forest playground
F O R E S T A D V E N T U R E A N D C H I L D R E N S PA R T I E S AVA I L A B L E
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
12 appetitemag.co.uk
BURGER BATTLE
WHATS YOUR BEEF?
Battle of the Burger returns to Wylam Brewery,
Newcastle, on Easter weekend. Here are eight of
the competitors announced as we went to print
Let battle commence!
LOLA JEANS Last years champ served up two beef patties,
Monterrey jack cheese, Bulleit bourbon and bacon jam,
pastrami, brown ale and maple candied bacon topped with
crispy shoestring onions and Lolas Sauce. Can they top it?
www.lolajeans.co.uk
REDS TRUE BBQ Its known for its doughnut burger, but will
it ring the changes for the contest? www.truebarbecue.com
FAT HIPPO It won in 2015, and the team promise to make a
big impression again this time. www.fathippo.co.uk
LONGHORNS BBQ Longhorns taste of Texas includes a
spiced hog and beef patty with Monterey jack cheese, chorizo
and onion chutney. Yee-Haa! www.longhornsbbq.co.uk
THE GRIND Try the new Mexican, The Grinds take on the
famous Mexico green chilli cheeseburger. www.no28.co.uk
ZAPATISTA Its known for its Mexican flavours, but will it spice
up proceedings? www.zapatistaburrito.com
THE SAUCY BURGER Their toppings include fried eggs,
hash browns, Honey Nut Cheerios, and Monster Munch, but will
they top the competition? www.thesaucyburger.com
SHILLING The new kid on the block, Shilling is all about nose-
to-tail feasting. One of the ones to watch!
www.shillingnewcastle.co.uk
Wylam Brewery, April 14-15, noon-midnight. Children
welcome Saturday until 7pm. www.wylambrewery.co.uk
Discover a hidden gem in the Tyne Valley
Bradley Gardens is a tranquil oasis and seedbed of inspiration. We invite you to
browse plants in our nursery, find homeware and accessories in our shops, or sit,
wander and enjoy seasonal food in our Glasshouse caf.

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 BUTCHER

Situated in the small fishing village of Craster.
Take a breathtaking walk to Dunstanburgh Castle
(recently voted in the top 5 walks in Europe)
ENJOY A CREAM TEA OVER EASTER
FOR ONLY 4.95
Large homemade fruit scone served with jam &
fresh clotted cream with a choice of tea or filter coffee
Crab Sandwiches Northumbrian kippers
Homemade Cakes & Scones
Espresso Coffee Gifts
Dogs always welcome
Log Burning Stove
1 Church Street, Craster,
Northumberland
NE66 3TH
Tel: 01665 571251
Open everyday 10am-5pm
shorelinecafecraster@gmail.com
GOOD, HONEST
BUTCHER
SPRING LAMB STEW George Payne is one of celebrity chef Rick Steins
Food Heroes and is a founder member of the
national Butchers Q Guild, which represents leading
independent meat retailers. Q Guild members are
officially recognised as being among the best butchers
in the UK. www.georgepaynebutchers.co.uk
Serves 6
Ingredients the bay leaves, thyme, onion, leek,
1kg lean boneless lamb shoulder, cut garlic, seasoning and water to cover.
into cubes Bring to the boil, reduce the heat
2 bay leaves and simmer over a low heat for 1
4 sprigs fresh thyme hour, skimming regularly, if required.
1 onion, peeled and cut into quarters Remove from the heat and cool
1 leek, roughly chopped slightly.
3 garlic cloves, peeled and crushed Transfer the lamb to a large,
salt and freshly milled black pepper ovenproof casserole dish and strain
1.2 litres cold water the vegetable liquor over the lamb.
200g baby carrots, scraped and Discard the vegetables and herbs.
halved if large Add the baby carrots, turnips, onions
200g baby turnips, scraped and or shallots, leeks, white wine and
quartered, if large lamb stock. Bring to the boil, reduce
200g baby onions or shallots, peeled the heat and simmer for 15 mins.
200g baby or small leeks, halved Add the dwarf or French beans
200ml white wine (dry or medium) and cook for a further 3-4 mins. Add
200ml good, hot lamb stock the frozen peas or petit pois and
200g dwarf or French beans, cook for a further 2 mins or until the
trimmed vegetables are cooked.
200g frozen peas or petit pois Season and garnish with the
2tbsp freshly chopped flat-leaf herbs and serve with plenty of crusty
parsley or chervil bread to soak up the juices.
Note: The stew can be cooled and
Method kept in the refrigerator for up to 24

FOOD WITH A Place the lamb in a large pan with hours, then reheated slowly.

SPRINKLING
OF NORTHERN
CHARM...
LUNCH PRE-SHOW
& DINNER TAPAS
WINES & BEVERAGES
McKennas, Northern Stage, Barras
Bridge, Newcastle upon Tyne, NE1 7RH
Tel: 0191 242 7242
www.mckennasatnorthernstage.co.uk

OPENING TIMES
Tue - Sat: 9.30am - 11pm, Mon: 9.30am - 6pm,
Breakfast served until 11.30am
@McKennascafebar
McKennasatNorthernStage

14 appetitemag.co.uk
 AWARD WINNING FARM SHOP & TEA ROOM

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

Also serving afternoon teas, Sunday lunches,

a selection of wines and craft beers.

BUTCHERY:
Suppliers of finest produce from the Tyne Valley

MIX & MATCH ANY 3 TRAYS FOR ONLY 10

Choose from: Chicken fillets, rump fillets, braising steak,
mince, pork chops, marinated pork steaks, sausages,
burgers, whole chicken, pork joints & more!

FARM SHOP:
Offering a selection of fresh local produce, cheese, jams,
chutneys, breads, homemade pies, quiches and much more!

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

Spring 2017 Banner Artwork Half Size.qxp_Layout 1 20/02/2017 12:19 Page 1
Sled Lane, Wylam Tel: 01661 853849

Stellar 1000 Stellar 5000

Induction Meyer Select
5 piece set 5 Piece set 6 piece set
99 150 100
RRP 250 RRP 300 RRP 200

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 15
 VISIT ONE OF THE TONEY MINCHELLA
STARTERS
CAFES IN SOUTH SHIELDS

All with delightful views, delicious coffee, hot & cold food,
breakfast and of course fantastic ice cream!

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

EASTER AT Sunday service

BROCKSBUSHES Sunday lunch is an absolute
must here at appetite HQ so
much so we sent our team
out to try four of the best last
month. Here's what we found
Blackwells of Norton, the
famed butcher with awards
covering its walls, is serving up
The Golden Egg Safari Hunt one of the finest Sunday lunch
Good Friday 14th April, Easter Saturday 15th April (pictured) experiences anywhere
& Easter Sunday 16th April right now.
Tickets 5.00 each There are just 20 covers
Pennine Falcons - Come & Meet the Birds of Prey squeezed into the shop in Norton,
See Website for dates
so booking is a must, and it's
Bouncy Castles on site over the Easter Holidays
(weather permitting) absolutely worth it.
Boards filled with pink slabs of
While you are here why not pay
a visit to our Farm Shop & Tea Room beef, beautifully roasted chicken,
huge Yorkshire puddings and
crispy roast potatoes are served to
share on picnic tables alongside
glass cabinets filled with fresh
meat - unsurprisingly there's no
veggie option here, folks!
BROCKSBUSHES FARM SHOP & TEA ROOM The pop-up experience inside a
Corbridge, Northumberland, NE43 7UB. Open 7 days from 9.30am butchers shop is different, to say
tel: 01434 633100 email: caroline@brocksbushes.co.uk
the least, but the food is stunning
including a starter of ham, quails
www.brocksbushes.co.uk egg and chips and a dessert of
16 appetitemag.co.uk
white chocolate, pistachios and
berries; both light and fresh -
leaving plenty of room for the
maincourse.
Close House delivered up
a top lunch, as always, with a
fantastic sirloin of local beef and
two huge Yorkshire puddings
served up with beautiful views to
match. The sticky toffee pudding,
a recipe from executive head chef
Craig Harveys time in Londons
finest kitchens, was the best weve
found ever!
Just over the A69, Vallum
Farm serves up a quality lunch
with the freshest veg youll find
picked just out the front door
in the Kitchen Garden. Another
one to book early, the veg almost
managed to outshine the beef and
Yorkshire puds - nearly.
Last up, The Border Minstrel
at Newcastle Racecourse in
Gosforth is a great foodie pub
with a quality Sunday roast served
in a lovely relaxed atmosphere - we
ended up staying for hours...
 The Duke of
Wellington Inn
Newton, Northumberland, NE43 7UL Tel: 01661 844446
www.dukeofwellingtoninn.co.uk
FABULOUS FOOD & LUXURIOUS
ACCOMMODATION...
AWARD WINNING 5* ACCOMMODATION
EASTER CHEESE & WINE Excited to be serving
SUNDAY TASTING Alnwick Gin -
12-5pm Friday 28th April - 7.30pm Come and try one of their
Presented by Berkmann Wine
16th April Cellars & Cheese Shop, Morpeth delicious cocktails

BREAKFAST served daily 8am-10am. Teas, coffees & cakes 8am-12 noon
FOOD SERVED Mon-Sat 12-9pm. Sunday lunch 3 courses 18.95

Voted the Best Hotel in

Northumberland by The Telegraph
Duke of Wellington
Newton

@DukeinNewton

appetitemag.co.uk 17
 dig this

VICKYS
GAR DE N

Purple reign
The purple-sprouting broccoli at
Vallum is insane.It's like being
in a virtual reality world down
here in the garden, and it's been
a bumper crop this year.
The colours are amazing and
we can't do enough with it. We've
sauted it with chilli, put it in tarts
with stilton and even worked it into
sourdoughs. The most amazing
use, however, is when we pop it on
the Sunday lunch as the jewel in
the crown; it sets the North Acomb
Farm roast pork off a treat.We love
it, and it turns the water a crazy
shade of purple, which make us
smile (simple things!).
The hard work begins now
all across the site; getting the
vegetable beds ready and generally
finding people happy to workwhen
the work is there, but we have
been lucky. The more Vallum
grows the more it becomes like
an extended family and we are so
grateful to everyone who makes
Vallum happen.We have never had
so many youngsters applying for
summer jobs - good for you, the
youth of today!
The hens are laying and the
multi-coloured free-range eggs
(VERY free range eggs!) are on
sale. We don't know where the
hens go / live / laugh / love, and
in general we are full of optimism
and team spirit for the crazy busy
months ahead.
We have been enjoying Catriona
MacDougall's blog Cook Yourself

The Last Days of the Raj
A truly wonderful evening was had by all,
incredible food, top-notch service and staff and a
lovely relaxed atmosphere.
Evening Chronicle
sorting out before spring takes a
firm hold and we can't keep up.
Our first wedding is in April so
there is much work afoot preparing,
polishing and organising ready for
the 2017 season.We do love a
wedding! The yurts are nearly ready
to go up, so from April the site is
fully open with our shop back to
seven days a week.
Of course it's tricky, balancing
slow winters with peak season and
Happier www.cookyourselfhappier.
com - please check it out.She has
great feelgood recipes which are
accessible to thee and me.
I was very fortunate; Catriona
knows the best places to eat and
abducted me on a 48-hour road
trip to Skye to eat at The Three
Chimneys last week. It was a
heavenly trip, if an insane drive, and
yes, we laughed until we wheezed!
Happy spring!

Vicky Moffitt and her husband Peter own

01661 59 8181 / 01661 59 8484
eat@Ldraj.com www.thelastdaysoftheraj.co.uk
Opening Times
Lunch: Saturday & Sunday: 12:00pm - 2:00pm
Evening: Monday - Sunday, 5:00pm - 10:30pm
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

18 appetitemag.co.uk
 T H E G AT E H O U S E

COOKING + DINING + G AT H E R I N G

Once a building that held the keys to our village in the moors,
this spring 'The Gatehouse' is breathing in a new life.

Head over the tops to watc h c he fs fro m a rou n d t h e UK ( m a st e rs of t h e ir craft )

cook up a stor m in our count ry k it ch e n . Sit d own to fe a st o n a d in n e r
made just for you by Sim on Hicks , o u r ve ry own cu lin a ry a rt ist e .
Or gather for business-or-p le a s u re in fro nt of o u r ro a rin g re s ,
hidden behind the tur r et s t h at a d orn o u r h o n ey-sto n e d wa lls .

Dates for you r d ia ry ; a n eve n in g wit h . . .

6th May 2 0 t h M ay
M a rt in Sween ey Tom F ra ser
( T he T ramshed, Shor editc h ) ( Scott s , M ay fa ir)

1st July 15t h Ju ly

Ron n ie M uray Kenny Coltma n
(Pec k ham Manor , SE Londo n ) ( Co lt m a n s , Pe e ble s )

Lo rd C r e w e A r m s T h e S q u a r e B l a n c h l a n d N o r t h u m b e r l a n d D H 8 9 S P
T: 0 1 4 3 4 6 7 7 1 0 0 E : e n q u i r i e s @ l o rd c r e w e a r m s b l a n c h l a n d . c o . u k
w w w. l o rd c r e w e a r m s b l a n c h l a n d . c o . u k t : Lo rd _ C r e w e _ A r m s f : Lo rd C r e w e A r m s B l a n c h l a n d
 CONSERVATORY AND OUTDOOR COURTYARD GARDEN
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

Award winning coffee shop serving bespoke sandwiches, daily

specials, home cooked cakes and speciality scones. Dogs welcome.

Why not enjoy

one of our
Cream Tea Hampers
(SANDWICH, CAKE OR SCONE
WITH CREAM AND TEA OR
STANDARD COFFEE)
in our beautil sunny
courtyard garden
Tel: 01670 505483 | 52 Newgate Street, Morpeth NE61 1BE
Open Mon-Sat 9.30am-4pm

SPRING HAS SPRUNG

Were already well into spring
with the latest menu proving
really popular. The restaurant is
busy and Im pretty tired, which
is always a good sign.
Were tweaking the menu
every day at the moment as
we get the first of the spring
veg and herbs in. Wild leeks
and wild garlic are all over the
menu right now. Weve also
got our hands on coltsfoot,
which looks a bit like a thin
dandelion and tastes a bit like
cucumber, which is perfect for
the mackerel which is at its
Every drop of spurreli icecream is made with absolute best right now.
passion and enthusiasm from start to finish. I did my own take on a
So take your time and enjoy! chicken parmo for a special
Simply Incredible Jean-Christophe Novelli event last month and I liked
Just so smooth, amazing. 10 out of 10! Antonio Carluccio it so much its gone on the
menu. Its a bit different to the
The Old Chandlery, Coquet Street, Amble, Northumberland, NE65 0DJ
traditional parmo; we do it with
Opening Hours: 10am Early Evening | 7 days a week
the inner fillet and serve it with
E: hello@spurreli.com | T: 01665 710890 | www.spurreli.com
a wild garlic mayonnaise and
the best parmesan you can buy
Grana Padano.
Pure Pure Sea Buck Asian
3 Real
3 Raspberry Ricotta Raspberry Banana & Our take on the donner
Sicilian Arabica Thorn Ginger Banana & Kirsch & Coco Sorbet Caramello
Pistachio Coffee Ice-Cream Ice-Cream Ice-Cream Sorbet Pesto
kebab is still proving popular
Ice-Cream as well and is part of our drive
to keep innovating and looking
20 appetitemag.co.uk
at how we can take an idea
and do it our way. Its good
fun and keeps everyone in the
restaurant thinking and coming
up with ideas.
We had a break at Center
Parcs at the start of March as a
family, which was really chilled
with plenty of eating, sleeping
and swimming - and Laura and
Thomas loved it.
Im judging the final of the
North East Young Chef of the
Year in April, which will be
really interesting. Weve got to
inspire young chefs and get
them coming into the kitchen,
including at Peace & Loaf
where were looking for chefs
pop in or give us a buzz if youre
interested. I started out at 15 at
the Castle Eden Inn and it was
a long way from what we have
at Peace & Loaf so youll get a
great start in the kitchen.
All of those, and an event
with Adam Riley at the Boiler
Shop featuring fine dining and
paper plates, should keep me
busy in the next month or so.
Catch you soon.
 Gin Festival

THE
PERFECT
TONIC
Regular readers will be aware
that the last edition of appetite
devoted four pages to the glory of
gin. And, now that weve almost
sobered up, we have an excuse
for another page thanks to the
forthcoming Durham Gin Festival,
for which we happen to be the
official media partner along with
our sister publications, Cheers
and The Northumbrian, and the
lovely folks at Relish Publishing. I
know, its a tough job, but
This three-day festival of all
things gin at Durham County
Cricket Club celebrates the
growing range of gin, botanicals
and juniper-inspired cocktails
being produced in the North East,
Cumbria and Yorkshire.
The event on June 16, 17
and 18 will also feature fantastic
street food vendors and live
music, all of which will help the
sampling of more than 70 gins go
down a treat.

This place reay does

have to be sn to be believed...

THE GIN
The best of North East gin
will take centre stage with
Sunderlands Poetic License,
Northumberlands Moorland
Distillery, Hepple Gin and
Steampunk. The excellent Alnwick
Gin and The Durham Distillery
are also sure to be big hits
as is Masons Yorkshire Gin
from Bedale.
Official drinks partner Fever-
Tree will also be a big part of the
event providing the best mixers
and botanical drinks to add to the
quality gins on offer.
THE FOOD
Durham Gin Festival will bring
together three of the Norths
best street food operators.
Indian street food pioneers
Dabbawal will be bringing the
best of Mumbais stunning
street food and snacks fresh
from their Jesmond and High
Bridge, Newcastle kitchens.
The boys from La Petite TEAROOM, PARTIES, CRAFT WORKSHOPS
Crperie will be creating sweet
Every aspect of our tearoom has been given a sprinkling of fairy dust.
and savoury crpes throughout
Escape the real world and call in to sample our delicious range of
the day, while the Scream lovely lunches, homemade cakes, scones and pies as well as a great
for Pizza camper van-turned selection of tea, coffee and soft drinks. Were fully licensed too!
pizzeria will be on hand too.

Tickets available online 15

www.planetjuniper.co.uk
Use the code DCC25 for 25% off your tickets Open: Tues-Fri 10am-4:30pm, Sat 10-4pm, Sun & Mon Closed
With your ticket youll receive:
Dene Workshops, Mickley, Stocksfield NE43 7BG.
A guide to the world's small batch gins, a hi ball glass for all your drinks,
Tel: 01661 844307
Fever-Tree tonic and botanical mixers, and discount vouchers for
exclusive products in the gift shop and from selected event partners.
appetitemag.co.uk 21
REVIEW
Build it - they will come
Dean Bailey heads to Consett to discover builder-turned-baker Mark Hart
making his mark with his new bistro
I
ve long been a fan of
Sweethart Coffee & Cake in
Consett, Co Durham and
the produce of its owner,
the talented builder-turned-
baker Mark Hart.
His bread and cakes are a
must if youre lucky enough to
live nearby - or willing to make a
20-minute detour like me - and we
get a reminder of just how good it
is with a few slices as Mark, who
is waiting at table at 7pm having
started in the bakery at 3am, shows
us around Sweetharts new home.
Having moved across the
road, Marks new bistro - which is
revealed each Friday and Saturday
night, having served as a caf in
the morning - is a long way from
the bustling feel youll find during
the day; the light, open space
Sweethart Coffee & Cake, Durham Road, Blackhill, Consett, DH8 8RR, tel 01207 501 100, www.sweet-harts.com
22 appetitemag.co.uk
replaced with a stylish restaurant
vibe as the sun sets.
The irresistibly named Every Bit
of the Pig, a staple of the weekly
bistro menu, is stunning; you could
easily pick it up and place it on
any of the trendiest dining tables
of Newcastle or Durham and be
delighted by it.
Topped with a sliver of crackling,
the perfect combination of salt
and fat, its a hearty, warming
indulgence. Sweet belly pork is
served alongside fillet, earthy filo-
wrapped black pudding, pressed
shoulder, and ham hock which has
been breaded and lightly fried. A
big dish (none of the portions are
small here) the various flavours
of pork and the combination of
textures work beautifully together.
Bread is a must, being in a
bakery and knowing how good it is,
and a starter of pan-fried prawns
on a slab of rosemary focaccia
is excellent; the chilli and garlic-
marinated prawns and a generous
squeeze of lemon re-energising the
senses after a day in the sun.
Asparagus with a fried duck egg
is simple and delicious, the gooey
yolk meandering across the plate
before it is swept up with
more bread.
Upstairs, there is a new private
dining room, complete with a
20-seat round dining table made
especially for the space. We also
tour the rooftop conservatory, which
will be filled with fresh herbs by the
time you read this.
The bistro menu is finished off
with grills, from which the burger is
the standout. A brioche bun, sweet
and lightly toasted, is filled with
local beef and a standout bacon
jam. Mark wont divulge its secrets,
but he does reveal that it includes
maple syrup and bourbon, among
numerous other secret ingredients.
Our desserts are finished to
the same beautiful standard as
the bakerys sweet treats; the
pistachio tuille with rum-soaked
Yorkshire rhubarb trifle is a sticky
cinder toffee-inspired delight, while
the gold leaf-topped billionaires
chocolate pudding with salted
caramel is an indulgent treat.
Three courses each, with
drinks, is excellent value at 70 - a
reminder that, when you live in
town like me, its too easy to stick
with city centre favourites, yet the
short drive to Co Durham is amply
rewarded by this hidden pleasure.
 LET US HELP YOU TO MAKE YOUR COOKER
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www.wdix.co.uk 0191 482 0033
STAR TURN
Putting on
The Ritz
From South Shields to The Ritz via plate pies, roast dinners
and state banquets, we talk food with Ritz executive chef
John Williams MBE
Y
oud be forgiven for
assuming that life for
Ritz executive chef
John Williams, a man
the French, no less,
have honoured with
their equivalent of
the MBE for services to their
cuisine, would comprise wall-to-
wall foie gras and beluga.
The reality of heading up the
kitchens at one of the worlds
smartest hotels is probably not far
off, though Williams personal taste
remains true to its foundations in
South Shields, where as a child he
was his mothers kitchen helper.
Plate pies, roast dinners with
Yorkshire pudding, and prawn
claws his father brought home
from the quay form the culinary
memories of a man who would go
on to be awarded an MBE and
the French equivalent, the CMA, in
recognition of his commitment to
French cuisine.
His office overlooks a new suite
of kitchens at The Ritz staffed by
65 cooks, and there remains the
hint of a Shields twang to his voice,
despite 40 years in Londons top
hotels, including The Berkeley and
Claridges, where he was executive
chef. Trained in classical French
style by the legendary Remy
Fougere, with whom he went on
to open a restaurant at Londons
Royal Garden Hotel, he says: We
24 appetitemag.co.uk
use the best ingredients we had
100 years ago, weve just improved
on the simplicity with which we
used to cook. Wed boil, roast and
poach, while the French were
more advanced; bringing in their
techniques has improved
British cooking.
Williams, 58, began his career
at The Percy Arms Hotel in
Otterburn, Northumberland with an
introduction to fresh ingredients.
I will never forget the smell of the
grouse I was given to pluck on my
first day, he says. I still head out
on August 12 to find that smell -
and memories come flooding back.
The second of six children, life
was simple. We didnt have a lot,
but I loved my mothers cooking.
Shed shout me in from playing
football to scrape the Jersey royals
and Id get four with melted butter
as my reward. I used to do the mint
sauce for the lamb as well and Ive
been in love with Jerseys and mint
sauce ever since, he says.
He was also inspired by an
early celebrity chef, Graham
Kerr TVs Galloping Gourmet. I
remember watching him travel to
the best restaurants in the world
to eat the finest food and I wanted
some of the same, he says. Ive
used influences from my mother
throughout my menus, he adds.
Her take on dumplings, the ones
as big as your fist which soak up
your gravy, influenced a Ritz dish
with braised veal shin. That was
posher of course, but the basic
foundations of her mince and
dumplings were there.
His favourite Ritz dishes include
langoustines served with spiced
carrot pure and lemon verbena
sauce, which takes him straight
back to childhood days sucking out
the sweet meat from the prawn
claws his father brought home.
He also enjoys The Ritzs braised
turbot served on cauliflower pure
with braised morels, broad beans
and baby leeks with champagne
sauce, and a pigeon dish from the
current menu with a truffle and foie
gras sauce which he considers the
most beautiful sauce in the world.
At home, his tastes are simpler,
his go-to a simple roast chicken
with sage and onion stuffing
though the Yorkshire pudding
which would have accompanied
chicken and every other roast back
home in South Shields is reserved
solely for beef. Ive become a bit of
a snob, admits John.
With 40 years cooking for the
great and the good behind him, he
could dine out on celebrity stories
for the rest of eternity. Im only a
cook, but Ive met some amazing
people and I live like a king with
access to some of the finest food
and wines in the world, he says, Langoustine, celergy
though his favourite story is of a and lovage

Vanilla mousseline with caramelised apple,
almonds and calvados ice cream
Norfolk crab, cucumber, egg yolk and
sevruga caviar
STAR TURN
Prime Minister who favoured ready
meals. He went to see Margaret
Thatcher to discuss the menu
ahead of cooking for her 70th
birthday. She looked deep into my
eyes and told me how busy she
was, and how she loved to stop and
sit down for dinner with Dennis.
You know what we like most she
said, anything that goes ping in the
microwave and comes from Marks
and Spencer, which means youre
in charge of this dinner.
Hes gathered many plaudits
and honours, but the most recent,
The Ritzs first-ever Michelin star, is
his proudest. The star was a long
time coming, he says, because
an establishment like The Ritz is
so huge, with the restaurant, the
Palm Court, Rivoli Bar, private
dining rooms and the room service
serving hundreds of diners daily
the whole judged as one entity
by the people at Michelin, who will
also judge one small restaurant
with, say, 50 covers and one daily
service, by the same standard.
I always believed we were as
good as any star restaurant and
this recognition makes the cooks
realise why theyre here, he says.
It meant a lot to see them get the
praise they deserved.
John is executive chairman of
the Royal Academy of Culinary
Arts and his dream is to establish a
school for young cooks. For now, it
is time to oversee the lunch service
and he has a state banquet to plan
(hes not at liberty to say who for).
Not bad for a lad who grew up
scraping Jerseys in South Shields.
appetitemag.co.uk 25
STAR TURN

Roast grouse,
celeriac, salted
grapes and
walnuts
SERVES 10
Ingredients
butter for frying
10 grouse
80g Alsace bacon lardons
350g white grapes
200g salsify
20g chopped parsley
200g celeriac pure
150g girolles
punnet baby watercress
80g candied walnuts
200g roast juices
Method
Quickly seal the grouse in foaming
butter, then finish in the oven at
180C/Gas 4 for 12 mins.
Saut the bacon lardons in foaming
butter then drain.
Peel the grapes and lightly salt
them.
Cut the salsify into small batons
then caramelise in oil and glaze
with a small amount of sauce
(recipe, right), finally finishing with
chopped parsley.
Saut the girolles.
Dress the plate with celeriac
pure (recipe, right) swiped on
one side with a couple of walnuts
per plate neatly arranged on top.
Remove the grouse breasts from
the crowns and put the breasts
together, skin side facing out.
Deglaze the roasting pan with the
jus and serve on the side.
Accompaniments:
Celeriac pure
1 celeriac
250g butter
100ml cream
salt
Method
Peel the celeriac and cut into
small pieces. Place in a vac pack
bag with 50g of the butter. Seal
completely and steam until well
cooked. Blitz in a food processor.
Add the butter in small amounts
with the cream and salt. Blitz until
smooth. Check for seasoning.
Candied walnuts
100g walnuts
1 litre water
1kg sugar
Method
Bring the water and sugar to the
boil so the sugar dissolves. Place
the walnuts in a tub, pour over the
liquid and soak in the fridge for 24
hours. Strain off all the liquid and
fry slowly in a pan with oil. Remove
from the oil and dry on a J-cloth.
Salsify
200g salsify
juice of 1 lemon
25g olive oil
salt
Method
Wash and peel the salsify then
place in vac pack bags with the
lemon juice, olive oil and salt. Seal
completely and steam until cooked.
Chill and cut into batons. Finish as
in the main recipe, above left.

26 appetitemag.co.uk

Roast chicken
with stuffing
SERVES 4
Ingredients
roast chicken:
1 good free range or organic
chicken, giblets removed
40g soft butter
30ml oil
1 onion, peeled and halved
1 lemon, halved
3 large sprigs of rosemary
3 large sprigs of thyme
gravy:
200ml stock, ideally made from
the chicken giblets and poultry
trimmings
stuffing:
500g good spicy sausage meat
(Cumberland)
100g onion, finely chopped
150g chestnuts: blanched, peeled
and broken up (optional)
150g fresh breadcrumbs
bunch sage, chopped
bunch parsley, chopped
25g butter
Method
Remove the chicken from the
fridge 2 hours before cooking.
Preheat the oven to 180C/Gas 4.
In a bowl, mix the butter with some
seasoning. Using your fingers,
carefully lift the skin away from the
breast of the chicken and smear
the butter under the skin on to
the breast.
STAR TURN
Place the chicken in a roasting tray
with a little oil, then put the onion,
lemon and herbs in the cavity; tie
the legs with string. Place in the
oven and roast (time dependent
on size) basting every 15 mins so
it becomes a rich golden brown.
Once cooked, remove from the
oven and leave to rest for 20 mins.
Reserve the juices for the gravy.
For the stuffing, melt the butter
in a pan and add the onion, cover
with a lid and sweat for 3-4 mins.
Remove from the heat. In a mixing
bowl, mix the sausage meat with a
wooden spoon, add the onions and
herbs with the chestnuts. Finally,
add the breadcrumbs and mix
thoroughly. Mould into some foil
then roll into a large sausage and
place on some baking foil and cook
at the same temperature for 30
mins until cooked through.
For the gravy, skim off the
excess fat from the juices and
place the tray on the stove. Add
stock, bring to the boil and simmer
for 10 mins, season and pour
through a sieve into a serving jug.
Note: if you prefer thicker gravy
finish with a tablespoon of slaked
corn flour.
Serve with: Brussels sprouts,
glazed carrots, roast parsnips,
whole salt-baked beetroot, duck
fat-roast potatoes

Lemon posset with

exotic fruits
Ingredients Method
posset: Dice all the fruits to 5mm cubes.
2 large lemons, zest and juice Add the passion fruit seeds, lime
575ml double cream zest and mint and set aside.
175g sugar In a pan, boil the sugar and cream.
fruits: In another pan, add the lemon juice
1 kiwi and zest and bring to the boil once
papaya your cream has come to heat. Once
pineapple both are boiled, combine both
mango mixtures and pass through a fine
1 passion fruit chinoise. Pour into serving glasses,
2 limes, zested refrigerate until set. To serve, spoon
12 leaves mint fruits onto posset.

appetitemag.co.uk 27
THEGRAZER
Starturn Shes been on telly with Michel Roux Jnr, helped
to raise 30k for charity, and found time to rustle
up a fab rhubarb cake. Heres a snapshot of life
for The Grazer, aka Anna Hedworth
I
ts been a very busy few
months, with charity and TV
taking up all my time, which
sounds glamorous but in fact
has just been very hard work.
Something for Syria came
to life at the end of February.
A night that began as an idea at
Christmas to raise some money for
the people of Aleppo and escalated
into a full on massive do at Wylam
Brewery that raised over 30,000!
It still makes me quite emotional. It
just shows what you can do when a
few of you put your heads together
and call on the kind and talented
people of the North East.
Just when it felt calm and I
could get back to the work and
life I had totally ignored running
up to the event I got a call from
Boomerang Productions; I was
going to be on TV! Cook House
appeared last week as part of a
new series on Channel 4 called
Hidden Restaurants with Michel
More from The Grazer at the-grazerblogspot.com and eat her food at The Cookhouse, Ouse Street
Newcastle, NE1 2PF, www.cookhouse.org
RHUBARB CAKE
Ingredients
150g butter
225g self-raising flour
225g caster sugar
1 tsp baking powder
2 eggs
tsp almond essence
2 sticks rhubarb (or any other fruit)
Method
Line a 20cm cake tin with
28 appetitemag.co.uk
Roux Jnr. The crew spent 10 hours
filming at Cook House last summer
for the programme - who knew
there was so much to film in such
a tiny space? - and I was incredibly
nervous. Thankfully that didnt seem
to show through too much.
If you didnt see it, one morning
Michel Roux arrived at the door and
off we went to Ouseburn Farm and
greaseproof paper, heat the oven
to 160C/Gas 3, then melt the
butter in a pan and set it aside
to cool slightly. Combine the
flour, sugar and baking powder
in a bowl, and beat the eggs
and almond essence together
in another small bowl. Prepare
the fruit. I used 2 sticks of
rhubarb cut on the diagonal
and tossed in a bit of sugar.
This cake also works well with
apples, raspberries, pears,
RHUB
AWAKENING
picked some lovely fresh vegetables
and herbs then cooked together
back at Cook House.
I lost all sense of what to say,
how to move and talk at the same
time, how to chop, but thankfully
they were a very encouraging and
friendly bunch and were also very
good at editing.
Michel was a pro, super
professional, a really nice guy. Since
it has been on TV, Cook House has
been inundated with new customers,
which is wonderful, and incredibly
hard work! Im definitely going to
need a holiday at some point!
In other news the rhubarb is
up, so I thought you might like a
simple but delicious cake recipe. It is
one of my favourite cakes, not overly
sweet, but buttery and crumbly.
The outside of the cake forms a
delicious buttery crust and it is soft
and fruity in the middle, which is
lovely with a dollop of cream.
Spring really is sprung!
plums... anything delicious. Finally,
combine the flour mix with the
butter and egg mix - it is quite a
thick batter when its done - and
mix until its smooth. Add of the
mix to the cake tin and spread it
out. You will think it seems like not
very much, but dont worry. Lay the
rhubarb over the mix in an even
layer. Add the rest of the mix to
the centre of the cake on top of
the rhubarb. Pop it in the oven and
bake for 50 mins.
THE GRAZER 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

ITALIAN DINING
in the heart of

NEWCASTLE
Situated under the Tyne Bridge in the heart of Newcastles popular
Quayside, Unos is a family-run restaurant which has been serving
the finest traditional Italian food since 1989.

18 SANDHILL, QUAYSIDE, NEWCASTLE UPON TYNE, NE1 3AF TEL 0191 261 5264
www.unosrestaurant.co.uk

Family Run Coff House

and Cake Boutique in e
Heart of Team Vaey...
Traditional Afternoon
Tea - only 12.95
Includes: freshly made
sandwiches, homemade cake,
scones, served with tea or coffee.
Also specialises in fabulous
Wedding & Celebration
Cake orders
Within Country Baskets, Unit 4 Princesway North,
TVTE, Gateshead, NE11 0NF.
T: 0191 4473404 www.thelittlecoffeehouse.co.uk
O sa
da

pe w
y

n eek
7

Homemade
Soup, Scones,
Cakes &
Afternoon Teas
GLUTEN FREE
OPTIONS
26 Middle Street,
Corbridge, NE45 5AT
Tel: 01434 633130
www.masseystearoom.co.uk

Masseys
Traditional tea room

appetitemag.co.uk 29
RECIPES

TASTE OF
THE COUNTRY
With spring in the air at appetite HQ, we head a mile up the road to the
Duke of Wellington Inn at Newton, near Stocksfield, named the Best Hotel
in Northumberland by the Daily Telegraph Travel team. These dishes
from head chef Dave McKie are guaranteed to whet your appetite

30 appetitemag.co.uk

CHEESE SOUFFL
SERVES 6
Ingredients
20g melted butter to line 6
ramekins
25g grated parmesan to line
ramekins
275ml whole milk
1 white onion, peeled, left whole
8 cloves
grated nutmeg
40g butter
40g plain flour
100g mature cheddar, grated
1 tsp English mustard
salt and pepper to taste
3 free range eggs, separated
1 heaped tsp chopped chives
Method
Pre heat the oven to 135C/
Gas 1. Brush the insides of six
ramekins with melted butter and
dust with grated parmesan.
Peel a white onion and stud with
8 cloves. Heat the milk gently in
a small pan, add the onion and
a little grated nutmeg. Remove
from the heat, cover with a tight-
fitting lid and allow to infuse for
10 mins. Melt the butter in a
heavy-based pan, add the flour
and cook over a gentle heat,
stirring constantly with a wooden
spoon for 10 mins to make a
roux. Allow to cool a little.
Re-heat the milk, strain and
add to the roux a little at a time,
stirring continuously. Whisk out
any lumps with a balloon whisk,
add mustard and cook, stirring
constantly, over a low heat, for
15 mins. Remove from the heat,
stir in cheese and egg yolks and
season well.
Put the egg whites in a bowl and
whisk with a clean whisk until
peaks form whites. Fold gently
into the white sauce with a metal
spoon. Fill prepared ramekins
with souffl mix.
Make a bain marie by boiling the
kettle, then take a large baking
dish, line it with a clean tea towel
and stand the ramekins in it. Put
in the oven, then pull out the tray
half way so that you can reach
the edge to carefully pour in hot
water from the kettle to 3/4 up
the sides of the ramekins (putting
the water in the bain marie once
it is already on the oven tray
avoids trying to transfer it from
kitchen table to the oven with the
water in it - hot water spillage
into the souffls will ruin them!).
Cook for 25 mins until the tops
are risen and have a slight
wobble. Remove and serve
immediately.
Note: You can make these in
advance simply make the
mixture and cover in clingfilm
and transfer to the oven to
cook later
PEARL BARLEY ARANCINI
AND PUMPKIN PURE
SERVES 4
Ingredients
arancini balls:
6 tbsp butter
1 head celery finely diced
4 carrots finely diced
6 shallots finely diced
4 cloves garlic crushed
720g pearl barley
2.2 litres vegetable stock
200ml white wine
4 tsp salt
4 tsp ground pepper
100g parmesan, grated
1 egg, beaten
100g breadcrumbs
pumpkin pure:
4 tbsp butter
pumpkin, in small cubes
6 shallots, finely chopped
750ml vegetable stock
salt and pepper
Method
For the arancini, pre-heat oven
to 180C/Gas 4. Melt butter in
a heavy-based pan and sweat
RECIPES
carrots, celery and shallots for
5 mins, add garlic and pearl
barley and stir. Add white wine,
bring to a boil then simmer and
reduce by half. Add stock and
cook, stirring occasionally, over
a minimal heat until the liquid is
absorbed and barley is cooked.
Take off the heat, season and
add cheese. Cool then form into
balls. Coat in beaten egg and
breadcrumbs, place on a greased
baking tray and bake for 20 mins
until crisp and golden.
For the pumpkin pure,
melt butter in a pan and sweat
pumpkin and shallots for 5 mins.
Add stock and cook over a
medium heat until tender. Pass
through a sieve and blitz in a food
processor, adding further liquid if
needed, then season and serve
alongside the arancini.
We serve with roast piccolo
parsnips, beetroot roasted in
maple syrup and scorched
salted cauliflower
appetitemag.co.uk 31
RECIPES
TANDOORI MONKFISH AND PRAWN
VINDALOO WITH STICKY FENNEL RICE
SERVES 4 TO 6
Ingredients
vindaloo sauce:
2 tbsp olive oil
1 tbsp yellow mustard seeds
1 onion, finely chopped
2 tsp kashmiri chilli powder
2 tsp ground coriander
2 tsp ground turmeric
3 cloves garlic, crushed
25 fresh curry leaves
1 tin chopped tomatoes
2 green chillies, finely sliced
1 tsp salt
100ml tamarind liquid
450g Greenland prawns, peeled
tandoori monkfish:
500g monkfish
3 tbsp tandoori masala powder
1 small pot natural yoghurt
sticky fennel rice:
300g Thai jasmine rice
3 tbsp cooking oil
1 tsp fennel seeds
700ml water
salt to taste
Method
For the vindaloo sauce, place
oil in a pan over a medium heat
and add the mustard seeds. When
the mustard seeds begin to pop,
add the onion and fry for 10 mins
until tender and slightly coloured.
Add the kashmiri powder,
coriander, turmeric, garlic and
curry leaves and cook, stirring for
32 appetitemag.co.uk
2 mins. Next add the tomatoes,
chillies, salt and tamarind liquid
and simmer for approximately 20
mins, then add the prawns and
cook for a further 10 mins until
thickened.
For the monkfish, place all
the ingredients in a bowl, mix
and leave in the fridge overnight
to marinate. While the rice is
cooking, pre-heat the oven to
180C/Gas4. 10 mins before the
rice is ready, remove the monkfish
from the marinade and place on a
greased baking tray and place in
the oven to roast for 8 mins.
For the rice, soak the rice for
30 mins in cold water. Drain
thoroughly and set aside. Heat
the oil in a pan and fry the fennel
seeds over a medium heat until
browned. Add the rice and salt,
lower the heat and cook, stirring
for 2 mins. Add the water and
bring to the boil, put a lid on the
pan and simmer for 12 mins.
Remove from the heat and leave
for 10 mins, un-disturbed. Serve
immediately.
To serve, arrange the vindaloo
and the monkfish on a serving
plate with the rice.
Note: For tamarind liquid, you
can buy tamarind concentrate at
some supermarkets and online
- simply dilute in warm water to
make tamarind liquid
PEANUT BUTTER PARFAIT
SERVES 4 TO 6
Ingredients
300g smooth peanut butter
6 tbsp Frangelico liqueur
225ml double cream
750g caster sugar
12 eggs (6 left whole, 6 separated)
500g double cream, semi-whipped
Method
Line a 1.2 litre loaf tin with cling
film. Whisk the peanut butter,
Frangelico and 225ml double
cream to a paste. Set aside.
Put 450g of the sugar, 6 whole
eggs and 6 yolks in a stainless
steel bowl over a pan of simmering
water and whisk until light and
mousse-like (a sabayon). Set aside.
Place the remaining 300g sugar
in another pan with 9 tbsp water.
Heat gently to dissolve the sugar
then rapidly boil for 2 mins to make
a sugar syrup. Meanwhile, whisk the
6 egg whites to stiff peaks. When
the sugar syrup is at 115C (the
temperature is important so use a
cooking thermometer), stream it
into the egg whites, continuing to
beat until the mixture is stiff
and shiny.
Fold the sugar egg whites into the
peanut butter mix and then fold in
the sabayon and the 500g double
cream. Then fold the egg white mix
into the peanut butter mix
Pour into the tin and freeze for 6
hrs or until solid. This will keep in
the freezer for a couple of weeks.
COCONUT MILK
RICE PUDDING
SERVES 4
Ingredients
110g pudding rice
460ml coconut milk
220ml milk
4 tsp caster sugar
1 vanilla pod
5 drops vanilla essence
100g clotted cream
Method
Put the rice, coconut milk, milk,
sugar and vanilla in a heavy-based
pan over a medium heat and bring
to the boil. Reduce heat, cover and
cook over a low heat for 1 hour,
stirring occasionally. Once cooked,
leave to cool with the lid on. When
cold, remove the vanilla pod and
stir in the cream. Pour into dishes
and refrigerate until ready to serve.
 SEASONAL SHOWCASE
TASTING MENUS

We are now offering our chefs

Seasonal Showcase tasting
menu all month long.

The menu, which celebrates an ingredient,

a type of cooking or time of year, launches
on the first Wednesday of the month with a
special welcome drink and canaps in our
adjoining gallery.

The menu is then available to pre-book

throughout the rest of the month.

From 45 per person, with an optional flight

of wine from 25 per person.

Stoddart Street 0191 260 5411

Newcastle info@artisannewcastle.com

Image: Sean Elliott

NE2 1AN Twitter.com/artisan_NE

WWW.ARTISANNEWCASTLE.COM

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

appetitemag.co.uk 33
KITCHEN KIT
If it tastes as good asit
looks, then it should
be inyourkitchen!

CUTTING IT ITALIAN
Lay out the cured ham, Portuguese
paiola and painho on a serving plate
PASSION
for the perfect charcuterie platter, For the ultimate in
from 3.70 to 7 at Brocksbrushes sophisticated snacking,
Styford Roundabout, Stocksfield open one jar of raw basil
NE43 7UB, tel 01434 633 100 pesto 4.95 and one bag of
www.brocksbushes.co.uk Seggiano mini lingue Italian
savoury flatbreads, 2.85
and handmade in Piemonte

PRESSE D FOR for Daniel Farm, Sled

Lane, Wylam, tel 01661

TIM E
853 849, www.facebook/
danielfarmwylam

Enjoy coffee on the go with the

Bodum travel press 12.99 at
La Cookshop, Milkhope Centre
Berwick Hill Rd, Seaton Burn
SPR ING GRE ENS
NE13 6DA, tel 01670 789 142 We are in love with this gorgeous
www.lacookshop.co.uk cabbage tureen by Portuguese
ceramic company Bordallo
Pinheiro. Its 74.95 and part of

IN A PIC KLE a fab new range at Stangers

Brentwood Ave, Newcastle
NE2 3DH, 0191 281 8563
Just add cheese, wine and a www.stangerscookshop.co.uk
roaring fire and you have the
perfect supper! Pickled walnuts,
pears or cherries, 8.99 from
Carruthers & Kent, Elmfield
Road, Gosforth, Newcastle
NE3 4AY, tel 0191 213 1818
LIFES A
www.carruthersandkent.com bowl of cherries with this
fantastic trompe loeil cherry print
tea towel 6.50 at RE, Bishops

PER FECT PAN FORTE Yard, Main Street, Corbridge

NE45 5LA tel 01434 634 567
www.re-foundobjects.com
This delicious panforte is
studded with orange peel and
almonds for a lovely Easter gift
9.95 at Il Piccolo, St Helens
Street, Corbridge, NE45 5BE
tel 01434 634 554
www.ilpiccolo.co.uk

34 appetitemag.co.uk
 KITCHEN KIT

TEA EVE
This gorgeous Tea Eve 30TH ANNIVERSARY
porcelain double wall mug EASTER TREATS TO SAVOUR
with lid and strainer
is 17.95 at Pumphreys
Newcastle and Blaydon
tel 0191 414 4510, www.
pumphreys-coffee.co.uk

Organic Free Range Lamb

Dexter Beef
SWE ET AND SOU R Saddleback Pork
All from our long-time local supplier Tom Burn
A store cupboard must, try this
Womersley Raspberry Vinegar 8.95 at
TASTE THE DIFFERENCE
Blagdon Farm Shop, Milkhope Centre 27 Princes Road, Brunton Park, Gosforth NE3 5TT
Berwick Hill Road, Seaton Burn Tel: 0191 236 2992
Newcastle NE13 6DA, tel 01670 789
Ask about our FREE local delivery service
924, www.theblagdonfarmshop.co.uk

GET FRESH
Keep things fresh with a Prices chefs
Local honey
candle 5 large and 4 small at
Corbridge Cookshop and more
Middle Street, Corbridge, NE45 5AT
tel 01434 632 582 When it comes to quality and
www.corbridgecookshop.co.uk taste, youll find our honey
travels well. An inspired choice
of the finest honeys and honey-
based organic products.
Traders at local markets and
suppliers to exclusive outlets
including Fenwick and the
finest restaurants in the UK
including Inver Restaurant
voted AA Restaurant of the
Year Scotland 2016.

COOKIE CUTTER
This year we are supplying bees
to beekeepers (available from
May). Please order early.

These cutesy vintage

cookie cutters are among
the numerous gems to be
found at Vintage at the
Tower and the new Living
at the Tower, Hill Street
www.travellingbee.co.uk
Corbridge, tel 01434 632
186, www.facebook/
Tel: 07884 422992
Email: travellingbecompany@gmail.com
VintageAtTheTower
Find us on:

appetitemag.co.uk 35
FISH

taste of the sea..

Fish is more popular than ever, the North East is home to some of the best seafood youll find,
and its almost Good Friday - so what better time to celebrate fish? Jane Pikett gets cooking...

Seafood risotto
SERVES 4
Ingredients
36 fresh mussels
150g squid, thinly sliced
900ml fish stock
50g butter
1 tbsp olive oil
1 white onion, chopped
1 clove garlic, crushed
300g Arborio risotto rice
120ml white wine
50 parmesan cheese
juice lemon
450g prawns, peeled

Method
Wash and clean the mussels.
Open by placing in a pan with
a little water, cover tightly and
put over a high heat. When
open, strain, remove the meat
from all but 16 shells, and set
aside. Wash and clean the squid,
removing any transparent bone.
Cut into rings and tentacles in
half. Heat the stock in a pan and
leave on the hob to simmer.
In a large pan, melt the butter and
oil, add the prawns and squid and
sweat for 1-2 mins. Remove with
a slotted spoon and set aside,
leaving as much butter and oil in
the pan as possible.
Now add the onion and garlic
and sweat for 3 mins. Add the
rice and mix well. Add the wine
and bring to a simmer for 2 mins.
Add a ladleful of the simmering
stock and stir until it is absorbed,
then repeat, stirring continuously
until all the liquid is absorbed and
the rice is tender. Five minutes
before the end of cooking, add
lemon juice, cheese and mix well,
then stir in the seafood. Cook for
5 mins more. Season and serve.

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

Awarded Best UK Best Fine Dining in

Coastal Fish Restaurant Northumberland

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
ENJOY THE FINEST LOCALLY SOURCED Fish pasties
SEAFOOD & SHELLFISH IN OUR RESTAURANT SERVES 4
Ingredients
OR SIMPLY ENJOY FISH & CHIPS FROM OUR 150g swede, peeled and diced
AWARD WINNING TAKEAWAY. 1 white onion, diced
PLEASE SEE OUR WEBSITE FOR SPECIAL PROMOTIONS 225g white waxy potato, peeled
and diced
OPEN DAILY: 11:30am till late / Closed Tuesday 425g cod, haddock or salmon
fillet in 2.5cm pieces
Longsands Fish Kitchen 1 tbsp capers
27 Front Street, Tynemouth NE30 4DZ 25g butter
Tel: 0191 2728552 4 tbsp flat leaf parsley
info@longsandsfishkitchen.com
salt and pepper
www.longsandsfishkitchen.com
900g shortcrust or puff pastry
1 beaten egg for glazing
Swallow Fish OF SEAHOUSES EST 1843
SMOKED SALMON
Award KIPPERS
Winning SMOKED COD
SMOKED HADDOCK
SALMON SMOKIES
SHELLFISH
CRABS
LOBSTER
Fresh, Seasonal, Traditional & Delicious
Our smoke houses have been in operation since 1843 next door to our
Wild garlic pesto roast cod
SERVES 4
shop, the The Fishermans Kitchen, where your always welcome.
Ingredients
2 South Street, Seahouses, Northumberland, NE68 7RB 4 cod fillets, skin on
Tel: 01665 721052 melted butter
Proud to be one of Rick Steins Food Heroes black pepper
wild garlic pesto:
You can also order online at www.swallowfish.co.uk
100g wild garlic leaves
50g parmesan
50g pine nuts, toasted
80ml olive oil
juice of lemon
salt and pepper
Method
Preheat the oven to 230C/Gas 8.
Its peak season for wild garlic,
so get picking because it makes
38 appetitemag.co.uk
Method
Preheat the oven to 200C/Gas
6. Mix the filling ingredients in a
large bowl. Roll pastry to 2.5cm
thick and press out 4 discs of
around 20cms. Divide the filling
between each one, leaving a 2cm
border, brush edges with a little
beaten egg, bring together to
form an envelope and crimp
the edges.
Glaze, place on a greased baking
sheet and bake for 35 mins.
Serve hot or cold.
a wonderfully rich pesto for this
dish. To make the pesto, blitz
all the ingredients in a blender,
adding further lemon to taste if
needs be or oil for consistency.
Set aside. Place the cod fillets
skin side down on a greased
baking tray, top each with a layer
of pesto about 2cms deep (you
can store the rest of the pesto
in a sterilised jar in the fridge
for a couple of weeks and use
as normal basil pesto, stirred
through pasta etc). Place the
baking tray in the oven and roast
for 15 mins. Serve with buttered
new potatoes and wilted spinach.
 FISH

Method
Pour the milk into a wide-
bottomed pan and season with
salt. Warm to a gentle simmer,
add the fish and cook for 5-8
mins, depending on the thickness
of the fish. Remove the fish and
set aside. When cool, flake gently.

SALMON fish cakes

Meanwhile, cook the potatoes
in a pan of simmering water
for 20 mins until tender. Drain
SERVES 4 thoroughly and mash with butter
Ingredients
500ml whole milk
350g salmon fillet
and cream. Set aside.
To the potato, gently stir in the
fish, herbs, fish sauce, lemon zest
Sea bass and samphire
SERVES 4 and pepper and cook under a
salt and salt and pepper and leave to Ingredients medium grill for about 10 mins
450g Maris Piper potatoes cool. When cool, form mixture into 8 sea bass fillets, skin on each side. Meanwhile, bring a
25g butter 8 cakes about 2.5cm thick, wrap 50g melted butter pan of water to the boil, add the
30ml single cream in clingfilm and refrigerate for 1 salt and pepper samphire and simmer for 3 mins.
1 tbsp flat leaf parsley, chopped hour. When youre ready to cook, 225g samphire Drain and toss with the rest of
1 tbsp fresh dill, chopped sprinkle the flour onto a dinner drizzle olive oil the melted butter and a drizzle
2 tsp Thai fish sauce plate and use it to coat each lemon wedges to serve of olive oil. Serve the fish on top
zest of lemon fish cake. Heat the sunflower oil of the samphire drizzled with any
50g plain flour in a wide-bottomed pan over a Method remaining melted butter from the
2-4 tbsp sunflower oil medium heat, add the fishcakes Brush the fish with 25g of the pans and with a lemon wedge on
4 lemon wedges to serve and cook for 3-4 mins each side. melted butter, season with salt the side.

LINDSAY
THE WORLD FAMOUS

ESTABLISHED 1936
FED UP WITH TIRED, BLAND FISH
FROM SUPERMARKET COUNTERS?
Weve been fish merchants in the North East for over 70 years maintaining
the same constant first class quality at a fair price...
Specialities - Oak smoked salmon &
If you dont know us already - now is the time to try the best stuff ! the famous Craster Kippers
Visit our shop where all types of seafood & local produce are
available all year round. Fax & email orders taken.
As featured on
Tales from Northumberland with Robson Green

The Craster Seafood Restaurant

Open Easter till October
Craster, Northumberland, NE66 3TR
Tel: 0191 261 2995 Restaurant: 01665 576230 | Shop: 01665 576223
Lindsay Bros, Alley 1, Grainger Market, Newcastle NE1 5QG www.kipper.co.uk

appetitemag.co.uk 39
HEALTHY APPETITE

Thespears
have it
Asparagus food of the gods, and the British
variety comes into season at the end of April.
FE E LI NG
TIP-TOP

So what will you do with it?

W
e all know has vitamin K, which is essential
about its racy for healthy blood clotting (yeuch
connotations as sorry), it promotes healthy bacteria
an aphrodisiac in the intestine which means it can
(Really? With help reduce bloating, and its a
boiled eggs? mild diuretic, so it can help you to
We dont think detox.
so!) but do you know how good Plus, it is ridiculously tasty,
asparagus is for you? especially griddled and dipped in
Its full of Vitamin C, which creamy hollandaise or runny egg.
boosts your immune system, it On a health kick? Try these

Skinnyasparagus Method

omelette
Ingredients
Mix the eggs and egg whites with
a fork, season with salt and pepper
and set aside. Heat the olive oil in
2 whole eggs a frying pan and gently sweat the
3 egg whites onion and asparagus for about
sea salt and fresh black pepper 3 mins until tender. Add the egg
2 tsp olive oil and cook over a medium heat until
2 spring onions almost set, then finish under a
6 fresh asparagus spears, medium grill. Fold and serve with a
trimmed and diced green salad and a little parmesan
parmesan cheese, to garnish cheese over the top.

40 appetitemag.co.uk

Cauliflower
asparagus pizza
Serves 2
Ingredients
750g cauliflower florets
1 clove garlic, minced
75g ground almonds
3 tbsp ground chia seeds
sea salt and fresh black pepper
2 eggs, beaten
1 courgette, finely sliced
12 asparagus spears, trimmed
2 tbsp pesto
2 tbsp passata
1 small red onion, finely sliced
fresh basil leaves to garnish
Method
Heat oven to 200C/Gas 6. Whiz
the cauliflower in a food processor
until its like rice, then microwave
in a bowl covered with clingfilm
until softened. Set aside to cool.
Tip into a clean tea towel, scrunch
into a ball and squeeze out as
much liquid as you can. Mix the
cauliflower in a bowl with the
garlic, ground almonds, and chia
TIP
To avoid the dreaded soggy bottom, keep the topping light.
If you have too much asparagus and courgette, you can
always serve it on the side.
seeds, season and combine.
Stir in enough of the egg for a
firm consistency.
Spoon the cauliflower mixture
onto a large greased and lined
baking tray and spread it into
a 30cm circle, a little thicker at
the edges to make a crust. Bake
for 15mins-20mins until golden
brown and crisping at the edges,
then set aside to cool a little.
Meanwhile, heat a little oil in a
griddle pan and add the courgette
slices in batches to sear on both
sides. Remove and set aside, and
do the same with the asparagus,
then soften the onion a little in the
same pan and set aside.
To assemble the pizza, spread
a thin layer of passata over the
cauliflower base, arrange the
onion on top, some pesto, then
the courgette and finally the
asparagus. Put back in the oven
for 10-12 mins. Serve with a
scattering of basil leaves.
No-sinasparagus
soup
Ingredients
1 tbsp low-fat spread
drizzle of olive oil
2 bunches asparagus, chopped,
tips set aside
1 medium onion, finely chopped
2 cloves garlic
I large white potato, peeled and
finely chopped
2 big handfuls fresh spinach
700ml vegetable stock
salt and fresh black pepper
2 tbsp low fat plain Greek
yoghurt
Method
Heat the butter and oil in a pan,
fry the asparagus tips for 2mins
to soften a little, then set aside.
Add the onion, garlic, trimmed
asparagus stalks (not tips) and
chopped potato and cook for up
to 10 mins to soften. Add the
spinach and stock, stir, bring to
the boil and whiz smooth with a
stick blender. Add more water for
consistency if needed. Season
and serve with the asparagus tips
on top, plus a dollop of Greek
yoghurt if you wish.
HEALTHY APPETITE
No-guilt asparagus
guacamole
Ingredients
16-20 fresh asparagus spears,
trimmed
6 ripe cherry tomatoes
red onion
1 fresh red chili, de-seeded
(optional)
handful coriander leaves
2 garlic cloves
juice of lime
tbsp. extra virgin olive oil
sea salt and black pepper
Method
Yes, avocado is good for you, but
it also has about 12 times the
fat content of good old skinny
asparagus, so try this take on the
Mexican favourite
Bring a pan of water to the boil,
turn down to a simmer and throw
in the trimmed asparagus for 5
mins or until tender (not mushy).
Drain immediately and run under
cold water to stop it cooking,
chop finely and set aside.
If you like a smooth guacamole,
now just blitz it all in a food
processor. Alternatively, if you
prefer a bit of texture, chop the
dry ingredients into very small
dice in a bowl, then add the lime
juice and oil and combine. Either
way, before serving, adjust the
seasoning and add more lime
juice/oil if you wish, and serve
with a sprinkling of coriander
leaves over the top.
appetitemag.co.uk 41
BY THE SEASIDE

park
life
THE FRESHEST INGREDIENTS BROUGHT
TO YOU EVERY DAY!
Using local and artisan suppliers bringing passion,
provenance and above all great flavour to all our food. PureKnead Artisan Bakery sells a range of high
Delicious food made fresh to order
Cakes and sweet treats baked in store every day
quality bread and cakes, all made with quality
Eat in or take out - your menu, your choice ingredients and attention to detail and design.
Licensed, so why not enjoy a glass of wine with your meal
Dog friendly so youre welcome to bring your pooch
(as long as they are well behaved)

Park View
Deli Bar
T: 07964 864 181
paulalwatson@virginmedia.com
152 Park View | Whitley Bay | NE26 3QW
FOOD - HOMEWARE - GIFTS
188 Park View, Whitley Bay, NE26 3QP | Tel: 0191 252 8236 purekneadwhitleybay
www.parkviewdelibar.co.uk | Open Mon: Sat 9am, Sun 11am purekneadwhitleybay

42 appetitemag.co.uk
 BY THE SEASIDE
We head to the coast to check out the cafs and restaurants on
Park View, Whitley Bay, and pack a picnic for the beach with the
produce of the bakeries and delis along this foodie street
EDENS CAF The menu is full of hearty fayre home for later.
When it comes to starting out including all-day breakfast, hot 193 Park View, www.
to walk down Park View, Edens stottie dips and mini stotties pulpfictionfuturefood.com
Caf is a great starting point. Run alongside sandwiches and daily
by Janice and patisserie chef/ specials every lunchtime. They also PARK VIEW DEIL BAR
chocolatier Rob Eden-Bagley, this do a top-notch cuppa. This fab deli is filled with the
coastal caf serves up a top full 1-5 Countess Avenue freshest ingredients from local
English breakfast and fantastic www.facebook.com/Cottage- and artisan suppliers. The cheese
breakfast pancakes. Everything Kitchen-150235811683424 counter is incredible and the treats
here is homemade, from the soups, on sale incude jams, dressings,
sandwiches and daily specials at PULP FICTION pasta sauces, Sloemotion gins
lunchtime to the cakes, scones and For the healthier-minded, Pulp and vodkas, and more. Theres
chocolates. Open seven days a Fiction is the highlight of our tour. also a caf menu for breakfasts,
week, the caf has just celebrated Set up in 2015, this fab future sandwiches and salads, cakes and
its first birthday and is licensed. food and juice caf is home to all bakes. Its dog friendly too.
203 Park View, www.facebook. things green and good for you. 188 Park View
com/pg/edenscafe On a sunny day the garden is the www.parkviewdelibar.co.uk
perfect place to stop for lunch or
THE COTTAGE KITCHEN a smoothie among the fruit and NICHOLSONS BUTCHERS
Just off Park View on Countess veg grown for the kitchen. Enjoy A Whitley Bay institution,
Avenue, The Cottage Kitchen is breakfast, lunch, superfood snacks Nicholsons has been here for more
home to proper home-cooking and clean treats, and take a bag than 100 years. Now into its fourth
and has been a go-to for comfort filled with popcorn, roasted nuts, generation, the family-owned shop,
food on the coast for 50 years. chcocolate bars and brownies which was one of the first-ever

VALENTINOS
FINE ITALIAN CUISINE
FAMILY OWNED AND RUN RESTAURANT
Freshly cooked food using local ingredients

EVENING TRADITIONAL
LUNCH SPECIAL SUNDAY
SPECIAL 3 Courses ROAST
3 Courses (Mon-Thur 5-10pm,
3 Courses
(Fri & Sat Fri 5-6pm,
(Sun
12-3pm) Sat 3-6pm
Sun 5-9pm) 12-5pm)
5.95 8.95
8.95

Local butcher 183 Park View, Whitley Bay, NE26 3RE

with over 100 Tel: 0191 340 4748 | www.valentinos.co
Open: Mon-Thurs: 5pm-10pm | Fri: 12-3pm & 5-10pm
years knowledge Sat: 12-10pm | Sun: 12-9pm
and expertise
Offering hand selected Northumbrian Lamb,
Beef and a wide selection of produce
for the perfect Easter
Open Good Friday from 10-2

140 Park View, Whitley Bay tel: 0191 2525250

www.nicholsonsbutchers.co.uk
C Nicholson and Son Butcher @NicholsonsofWB

appetitemag.co.uk 43
 BY THE SEASIDE

PureKnead

Whitley Bays Nicholsons Butchers

Award Winning,
Fully Licensed
Indian Restaurant
& Takeaway
Indian Tapas Menu available on
Thursdays & Sundays
5.30pm-11pm
(advanced booking recommended).

North Tyneside Council - Best

Curry Chef Award as well as the
North East Region - Best Curry
Chef Award.
Open 7 days a week from 5:30pm -
11pm (inc. all Bank Holidays)

238 Park View, Whitley Bay, NE26 3QX

Tel: 0191 297 1183 www.theahar.com

Haven of Self-Indulgence...
All our delicious hand-made patisseries,
gateaux and cakes are a wonderful taste
sensation using the finest ingredients,
all of which can be enjoyed in our Caf,
or to Take-Away.
A Home-From-Home Experience! Full English and continental breakfasts,
light lunches including sandwiches
Known for serving great quality traditional British food using the very made to order, home-made soups, teas
best meat in every dish including British Pork and top quality Angus beef. and coffees and the most amazing hot
chocolate made with real Belgian chocolate
Delicious Sunday Lunches to eat in or takeaway! with over 20 varieties to choose from.
Fully Licensed with a selection of wines and beers.

THE COTTAGE KITCHEN Whitley Bay 203 Park View, Whitley Bay, NE26 3RD
1-5 Countess Avenue, Whitley Bay, NE26 3PN Tel: 0191 251 7482
Tel:- 07530 101 186 | Open: Tues-Sat 9am -3pm, Sun 10am - 3.30pm www.edenscafe.co.uk

44 appetitemag.co.uk

members of the national Butchers
Q Guild, is home to the best local
produce and loads of expert advice.
The award-winning produce ranges
from innovative sausages to pies
and pasties.
140 Park View
www.nicholsonsbutchers.co.uk
PUREKNEAD
Head a little further up the street
to PureKnead and fill your last bag
with artisan breads and cakes. The
fresh bread, a white sourdough
and focaccia in our case, is really
good as are the cakes they
barely made it home before
they disappeared. Theres also
Park View Deil Bar
BY THE SEASIDE
NEWCASTLE
the option to get a custom cake
designtoo.
FESTIVAL
152 Park View
www.pure-knead.com
AHAR
With a lot of walking and bags
full of treats and produce, we had
to finish our trip with a sit down.
Ahar, home to an award-winning 16TH 18TH
Bangladeshi and Indian menu, was
a great choice. Popular with locals JUNE 2017
and buzzing when we popped
in, youll find classic curries and AT D U R H A M C O U N T Y
an Indian tapas menu available
Thursdays and Sundays. CRICKET CLUB - DURHAM
238 park View
www.theahar.com
TICKETS ON
SALE NOW
Use early booking discount code DCC25
to claim 25% OFF your tickets at
www.planetjuniper.co.uk/durham
This ticket covers entry, your FREE
glass, guide and FREE sampling of
Edens Caf products from selected gin brands,
entertainment, live music and our
street food oering.
appetitemag.co.uk 45
 TheLast Word
Youre looking well John, but if
This month: John Calton, The Staith House
Whos the most famous person
you did happen to be on death youve cooked for? I dont
row, what would be your last remember that many, but there were
meal on earth? Marco Pierre Inside the the judges from Masterchef The
Whites tagliatelle of oysters and
minds - Professionals - Jay Rayner, Andy
and kitche
truffles, of course! ns - of Hayler and Charles Campion.
leading ch
Nice choice. So what have you efs and Whats your food guilty
got in your home fridge right producers pleasure? I love pizzas topped with
now? Weve got some lamb chops, anything hot and spicy. We eat pretty
a really nice bit of Somerset brie and healthy at home so its my treat.
some little bits of charcuterie. We
keep it nice and simple as we tend to And the culinary gods advice
eat out on our days off as we spend you always follow? Cook with the
5-6 days a week in the restaurant. seasons, dont waste anything and
keep it simple. Ive heard them time
And what do you eat for and time again throughout my career.
breakfast? Porridge with granola,
banana and honey made by my wife Your worst food disaster ever?
Kimberley. Something different Black Thursday, as we now call it.
every day eggs, smoothies, a bit Just after we opened The Staith
of everything. House, a Thursday night before
Christmas the gas went off, the fryer
Blimey, thats healthy. Whats broke and we ended up trying to do
your ultimate ingredient, quinoa? 60 covers from a tiny plancha.
Nah, Ive always loved truffles. Ive
used them in all sorts of ways. Glad you go survived that to tell
the tale. Whats your specialty?
And your must-have kitchen Fish and shellfish is the obvious one
tool? A decent knife sharpener with North Shields Fish Quay on our
ours is from Robert Welsh and its doorstep. We also do a lot of game,
fantastic. with some fantastic local produce.

Favourite recipe? I get bored quite What would you be doing if you
quickly so it changes all the time. I werent a chef? I have no idea!
love working with fish and right now I started an electrical engineering
it would be our bouillabaisse with a course, but couldnt get away it.
pan-fried piece of gurnard its an Maybe Id be in wine or a food writer.
underrated fish, beautiful and meaty.
If you only had 10 to spend on
Your favourite cook book? Well, food, what would it be?
Ive got about 1,000, so thats really Id stay in, buy some vegetables and

FR U ITS OF
tough! I keep going back to Andrew chilies and do a pan of soup. The rest
Perns Black Pudding and Foie Gras, would go on some good bread and
which is fantastic, having worked with
him back in the day. And Michel Roux
Jrs Le Gavroche was the first
TH E SEA cheese for cheese on toast.

And your vote for greatest cook

recipe book I ever got so thats a ever? Marco Pierre White and
favourite too. Gordon Ramsay.

John Calton is chef/owner of the award-winning gastro pub The Staith House in North Shields, listed in the Michelin Guide,
Michelin Eating Out in Pubs Guide, and The Good Food Guide

46 appetitemag.co.uk
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