Daleslife Autumn 2011

DalesLifewww.daleslife.com | £1.95 Autumn Issue 2011

HEDGEROWHARVESTForaging forAutumn fruit

Simple and Stylish

PerfectSettingMake your ownJams and Jellies

Use Your LoafNothing beats

home-baked bread

THREE GREAT RECIPES BY ANGELA HARTNETT

ANTIQUES WINE TRAVEL INTERIORS GARDENING

Exquisite new range of handmade kitchens now in stock.

PLEASE ASK FOR OURCOMPLIMENTARY BROCHURETELEPHONE: 01969 624274

Showroom: Belle Vue Offices, Market Place, Leyburn, North Yorkshire, DL8 5AW

Visit our website: www.yorkshire-kitchens.co.uk

Open: Monday to Friday 9am-5.30pm and Saturday 10am-1pm

COUNTY KITCHENS(Leyburn) Ltd

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Autumn has come early this year, andwith it one of the biggest wild foodharvests I’ve seen for a long time. The local hedgerows are weighed down with masses of luscious fruit, so why not get out there and make the most of nature’s bounty?

Our wildlife expert Professor ChrisBaines regularly goes out foraging, and on p.16 he describes some of hisfavourite wild fruit treats.And if you fancy turning

some of your haul – or fruit from your garden –into delicious jams or preserves, you’ll find some terrific recipes on p.72.

Nothing beats good old-fashioned home baking, and with plenty of apples on hand I’m lookingforward to making Angela Hartnett’s apple andblackberry pie on p.64. There’s a cracking recipe for apple tart on p.70 too.

While you’ve got the oven on, what about makingsome bread? Most supermarket loaves are packedwith additives and preservatives – not to mentionthe fact that their taste isn’t a patch on the homemadestuff. Baking your own is easier than most people imagine, and it’s great fun too. To get started, turn to p.80.

Of course, when you’re done with fruit picking and baking, you’ll find plenty of other great reading in thisautumn issue of Dales Life, including all your favouriteregular features.

A very big thank you to everyone who entered our readercompetitions in the last issue. Unfortunately we don’t havethe space to print all the winners’ names because therewere so many of them, but all winners have been notifiedby email.

We’ll be back soon with a bumper Christmas issue. Until then, let’s enjoy all the good things that autumn has to offer! To advertise in Dales Life

contact Sue on 01904 629295or 07970 [email protected]

Sue Gillman Editor

WelcomeAutumn 2011

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Bespoke doors Cast iron radiators Period fireplaces Oak flooring Handmade kitchens

View our on-line brochure at www.periodhousestore.co.uk Unit 3-7, Simpson Building, Borough Road, Gallowfields Trading Estate,

Richmond, North Yorkshire DL10 4SXTel: 01748 821500

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16 Hedgerow Harvest�This�autumn�promisesanother�bumper�wildharvest,�says�ProfessorChris�Baines.

64 Simple And Stylish�Deliciously�differentrecipes�from�super�talentedchef�Angela�Hartnett.

72 Perfect Setting�Capture�the�flavour�of�summer�with�thesemouthwatering�homemade�preserves.

80 Use Your Loaf�Bake�your�own�bread�withthese�easy-to-followrecipes�from�Peter�Sidwell.

On the cover

Contents Autumn 2011

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1672

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Editor: Sue GillmanDeputy Editor: Brian PikeProduction: Claudia BlakeAdvertising: Sue GillmanArt Editor: United By DesignFashion Editor: Chloe SmithProofreader: Elaine Pollard

Proprietor: Sue GillmanT: 01904 629295M: 07970 739119E: [email protected]

Dales LifeHolgate Villas, Suite N, 22 Holgate Road, York, North Yorkshire YO24 4AB

Contributors:Adam AppleyardAnna Melville-JamesBrian PikeChloe SmithChris BainesChristine AustinClaudia BlakeIan HenryLaurie CampbellMark SunderlandMike KiplingSamantha Rough

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9 Emporium��Inspiring�ideas�for�yourhome�and�garden.

14 Inside Story��The�latest�news�on�interiors,compiled�by�Chloe�Smith.

22 Reader Offers��This�month’s�special�offers.

24 Dig It��If�you�are�growing�onions,now’s�the�time�to�harvest,says�Adam�Appleyard.

30 A Great Yarn��Why�is�Wensleydale�woolso�sought�after?�Ian�Henryfinds�out.

36 Vietnam Venture��Anna�Melville-James�on�a�holiday�destination�thathas�it�all.

44 Taking It Easy��Cook�great�meals�without�spending�hours�in�the�kitchen.�Three�simple�recipes�from�Rachel�Allen.

52 On The Grapevine��Christine�Austin�exploresthe�wines�of�Languedoc.

58 The Discerning Diner��Claudia�Blake�visits�The�Frenchgate�Hotel,Richmond.

70 In Season��British�apples�are�one�of�theworld’s�finest�culinary�treats.

86 Gold Star��Ian�Henry�meets�YorkshireJeweller�Robert�Feather.

90 Victorian Values��Tennants’�expert�Sarah�Hardy�introducessome�right�royal�jewellery.

94 Log In��Luxurious�wooden�lodgesin�an�idyllic�Dales�setting.

96 Out And About��Bedale�makes�the�perfectdestination�for�a�day�out.

103 Dales Diary��A�guide�to�local�events.

114 Bookmark��Brian�Pike�sizes�up�somenew�titles.

129 To Dine For��Great�places�to�eat�in�the�Dales.

Features

Contents

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To advertise in Dales Lifecontact Sue on 01904 629295 or 07970 739119

All rights reserved. Permission for reproductionmust be sought from the publisher. Freelancecontributions welcomed. The views and opinionsexpressed in Dales Life are not necessarily thoseof the publishers or their employees.

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Bespoke design service ranging from a single cushion cover to acomplete home design package

Curtains & Blinds, Fabric, Furniture, LampsMirrors, Bespoke Joinery.

The Cattle Market, Market Place, Hawes, DL8 3RD Tel 01969 666077

www.bearcottageinteriors.co.uk

B E A R C O T T A G E I N T E R I O R SPeriod & Contemporary Country Design

We are a web based company who arepassionate about our environment. Our ethos is to offer bespoke andindividual pieces that have beenrecycled and revamped.

Antique upholstered piecesBespoke serviceHand finished furnitureHome accessorieswww.peppercornhouse.com email: [email protected]: 01325 401778 Mob: 07961967070

Reinvented Recycled and Revived

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2 Special BrewThis striking four-cup teapot from EmmaBridgewater’s ‘Hellebore’ collection is made fromEnglish earthenware with an elegant hand-spongeddesign. £49.95 from Serendipity, Leyburn, 01969 622112.

3 Cosy Cuppa Keep your teapot piping hot with this amusingsheep-design tea cosy from the ‘Fleeced’ collectionby Ulster Weavers. £10.50 from Askrigg VillageKitchen, Askrigg, www.askriggvillagekitchen.co.uk,01969 650076.

4 What a Hoot!This folksy floral patchwork owlcushion is full of vintage charm andwould look terrific in any child'sbedroom. £15.50 from AskriggVillage Kitchen, Askrigg,www.askriggvillagekitchen.co.uk,01969 650076.

5 Candle PowerNeed to unwind? Relax and enjoythe intoxicating scent of theseluxurious Fig candles from TrueGrace. £19.95 from Bear CottageInteriors, Hawes,www.bearcottageinteriors.co.uk,01969 666077.

1 International VelvetSanderson’s ‘Laszlo’ collection of cut-velvet fabrics is inspired by 1950s pottery, and the leaf motifs,geometric blocks and stripes capture the vibrancy of the era. From £49 per metre, Milners of Leyburn,www.milnersofleyburn.co.uk, 01969 622208.

Inspiring ideas for your home 1

EMPORIUM

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P A T C H W O R K R O S EBeautiful home accessories and stylish gifts

23 North End, Bedale, DL8 1AF | 01677 427627 | www.patchworkrose.co.uk

Cath Kidston Natures Purest Baby Umpie Sophie Allport Susie Watson Designs Hannah Nunn Lamps

In addition to our Patchwork Rose Interiors range, we are delighted to also stock:

2 Step On ItEase the strain of stretching to those hard-to-reach places with this classic step stool –perfect for your kitchen or bathroom. £70from The Forge Home Interiors, Bedale,www.forgeinteriors.co.uk, 01677 427383.

5 Jam SessionPut some fun into tea time withthis perky retro Jammy Dodgermug from Make International’sbiscuit-themed range. £8.75 fromDovetail Interiors, Bedale,www.dovetailinteriors.com,01677 426464.

4 Today’s PaperThis Farrow & Ball handmadeBaroque style wallpaper would workequally well in a country cottage or a modern home. £82 per 10m rollfrom The Forge Home Interiors,Bedale, www.forgeinteriors.co.uk,01677 427383.

3 Clock InTell the time in style with this eye-catchingThomas Kent ‘Cotswold’ wall clock withhand-painted raspberry face and creamnumerals. £78 from Dovetail Interiors,Bedale, www.dovetailinteriors.com, 01677 426464.

1 Cover StoryAdd warmth and sophistication to your décorwith this acorn and leaf pattern fabric fromVanessa Arbuthnott’s ‘Wildflower’ collection.Available from Bear Cottage Interiors, Hawes,www.bearcottageinteriors.co.uk, 01969 666077.

Inspiring ideas for your home and garden

EMPORIUM1

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We stock a gorgeous range ofdesigner yarns, from cashmere,silks, baby alpacas, Mulberry silk,mohair to British sheep breeds.

Exciting range of patterns, needles and accesssories.

new jersey,38 Market Place, Bedale, DL8 1EQ.

01677 427746www.newjerseywools.co.uk

New Jersey, for everyone who loves to knit.

Our beautiful new shop is now open in Bedale.

...beautiful British sofas, 30% cheaper than the high street...

Online, by phone, or visit our Yorkshire showroom at The Clock Tower, Oakwood Park, Bishop Thornton, Harrogate, HG3 3JN.

Telephone 01423 774020 www.sofasandstuff.com

FREEEXTRA

LOOSE COVERS

SREVOC

SEOLOATRXE

REEF

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EMPORIUM

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2 It’s In The BagStep out in style with this cheery floralbag designed by Ulster Weavers – it’sattractive, and practical too. £10.50 fromAskrigg Village Kitchen, Askrigg,www.askriggvillagekitchen.co.uk,01969 650076.

5 Hare TodayThis delightful bronze sculpturefrom the Frith Premier Collectionby Paul Jenkins would make astriking showpiece for the home of any nature-lover. Prices from£88.50, Serendipity, Leyburn,01969 622112.

4 Cookery ClassThe gorgeous soft blue finish of the ‘Coastal Blue’ Collection ofcookware from Le Creusetcomplements a wide variety ofkitchen styles, from modern totraditional. See it at Serendipity,Leyburn, 01969 622112.

3 No Place Like HomeCelebrate domestic bliss with thisbeautiful feature cushion,handmade in North Yorkshire.£22 from Patchwork Rose, Bedale,www.patchworkrose.co.uk, 01677 427627.

1 Cupboard LovePerfect for a shabby-chic home, this charming Shaker-style cupboard features hand-carved heart detailingand vintage brass hooks. £70 from Patchwork Rose,Bedale, www.patchworkrose.co.uk, 01677 427627.

Inspiring ideas for your home and garden

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All PresentIf you’re searching for a special gift, orsomething to brighten up your home,Patchwork Rose in Bedale will probablyhave just what you want. Patchwork Rose isa light, airy, easy-to-browse shop that wasopened last June by mother and daughterpartnership Jill Reese and Rebecca Pitcher.As well as stocking sought-after brands likeCath Kidston and Sophie Allport, they makea point of supporting Yorkshire makers, soyou’ll find – amongst other treasures –gorgeous Umpie fabric bags and beautifulpaper-cut lamps from Hannah Nunn.Patchwork Rose also make their own rangeof home accessories, including doorstops,draught excluders and noticeboards. Theyhave some great gifts for babies from

Nature’s Purest, along with children’s toys and,as you might expect, a fine selection ofgreetings cards.

Patchwork Rose, 23 North End, Bedale,01677 427627.

eInsideStorycompiled by chloe smith

There’s even moreto see at DovetailInteriors, followingtheir recent move tolarger premises inBedale Market Place.Their three-floordisplay space nowincludes diningroom and bedroomsettings where youcan view a widerange of solid wood

furniture, along with a newly expanded selectionof stylish accessories such as Emma Bridgewaterceramics, Make International homeware andNewgate clocks. Whatever size and design offurniture you’re looking for, Dovetail Interiors can

make it to your specifications – solid oak orreclaimed pine, stained, waxed or beautifullyhand painted, the choice is yours. Theirbespoke painted dressers and larder units arean ideal solution for anyone who needs tomake best use of their space. Dovetail Interiorsalso offer furniture in Fairtrade mango wood,an unusual timber with a striking andespecially attractive grain.

Dovetail Interiors, 17 Market Place, Bedale,01677 426464.

WOOD WORKS

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B a t h r o o m s D i r e c tB r i n g y o u r b a t h r o o m t o l i f e

Est. 1988. Bathrooms frommost major manufacturers

Bathrooms Direct, The Industrial Estate, Leeming Bar, North Yorkshire DL7 9UL

T 01677 425788/424035

F 01677 425581

E [email protected]

W www.bathrooms-direct.net

Visit our showroom wherewe have a stunning range ofbathroom suites on display

Serendipity Interiors, Norfolk House, Market Place, Leyburn, North Yorkshire, DL8 5AQ.

Tel: 01969 622112 Fax: 01969 625513

At home with SerendipityFor seriously stylish interiors

Serendipity

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Hedgerow HarvestProfessor Chris Baines forages

for autumn uit.

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For me, the first blackberry-and-apple�crumble�of�the�yearmarks�the�start�of�a�flurry�of�foragingactivity.�Whilst�I’m�not�a�big�jam�eater,�thewild�fruits�of�the�British�countryside�offer�aselection�of�other�special�treats�that�Iwould�hate�to�be�without.�

It’s�surprising�how�few�people�can�bebothered�to�gather�wild�fruits�these�days.�I�grew�up�immediately�after�the�war,�whenjam�pans�and�jelly�bags�were�essentialutensils.�Picking�blackberries�by�thebasketful�was�an�annual�tradition,�and�wewould�spend�scorching-hot�days�on�themoors�above�Sheffield,�surrounded�–�andindelibly�stained�–�by�bilberries.

Today,�a�shortage�of�time�and�storagespace�makes�quality�more�important�to�me�than�quantity.�My�aim�is�to�capture�the�flavour�of�a�few�wild�fruit�eachautumn,�so�to�provide�a�scattering�ofmoments�of�pleasure�throughout�the�rest�of�the�year.�

This�more�modest�approach�to�harvestingis�also�good�for�wildlife.�Wild�nuts�andberries�are�a�crucial�source�of�energy�formany�birds�and�mammals�as�winterapproaches,�so�it�is�important�for�us�not�to�be�too�greedy.�Fortunately,�fruit�is�oftenmost�favoured�by�wildlife�when�it�is�well�past�its�prime.�

Autumn�insects�generally�only�sip�thesugary�juices�when�fruit�is�overripe�–watch�out�for�peacock�and�red�admiralbutterflies�perched�on�blackberries�that�arefar�too�soggy�for�us�to�enjoy.�Crab�applesneed�to�have�been�softened�by�decaybefore�blackbirds�and�thrushes�take�muchinterest.�And�wild�plums�may�be�attackedby�wasps�when�they�are�still�on�the�tree,but�it�is�often�the�damaged�individualfruits�that�they�find�easiest�to�eat.

Rowan�berries�are�an�exception.�These�areamongst�the�first�fruits�to�ripen,�and�I�have

Elderberries

Red Admiral Butterfly

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seen�blackbirds�strip�a�whole�tree�inthe�time�it�has�taken�me�to�break�outthe�preserving�jars.�Rowan�berries�areworth�the�race�to�harvest,�though.The�smoky-sharp�flavour�andextraordinary�orange-pink�colour�of�rowan-berry�jelly�makes�a�veryspecial�addition�to�a�meal�of�coldlamb,�or�a�pan-fried�venison�steak.�A�small�serving�is�sufficient,�whichmeans�that�two�or�three�jars�of�jellywill�last�me�all�year.�With�crab�applesadded�to�increase�the�pectin�levelsand�speed�the�setting,�it�offers�aflavour�that�can�only�come�from�thewild,�and�I�think�it�beats�redcurrantjelly�hands�down.

Another�favourite�is�elderberry�sauce,which�is�spicier�and�which�is�bottledas�a�thick�liquid;�I�use�it�in�gamestews.�Alternatively,�if�I�leave�out�theonions�and�spices,�elderberry�saucemakes�a�useful�hot�drink�to�counterthe�winter�cold.�Elderberries�are�aparticularly�important�food�for�wildbirds.�They�provide�a�late�energyboost�for�some�of�our�small�warblersbefore�they�set�off�on�their�long�flightsouth�to�Africa.�Fortunately,�the�crop�is�so�reliable�and�plentiful�that�there�is�always�more�than�enough�for�meand�my�feathered�friends.�Blackthornis�especially�important�as�an�earlysource�of�pollen,�and�its�whiteflowers�appear�well�before�its�leaves.The�dark�purple�fruits�are�impossiblysour�to�our�tastebuds,�but�the�pigeonsand�blackbirds�seem�to�like�them.Their�real�value�is�as�the�uniqueflavouring�in�sloe�gin,�and�this�couldhardly�be�easier�to�make.�Shakesloes,�sugar�and�gin�in�a�sealed�jarevery�day�for�a�week�or�two�and�youwill�have�a�delectable�drink�ready�intime�for�Christmas.�The�colour�alone�

is�worth�the�effort,�the�flavour�isunforgettable,�and�it�makes�a�greatseasonal�gift.

The�bullace�is�a�wild�fruit�that�I�havebeen�enjoying�for�years,�but�hardlyanyone�seems�to�know�it.�The�bullaceis�a�wild�plum�whose�fruits�look�likegiant�sloes,�but�the�flavour�isintensely�sweet�and�plummy.�It�is�not�very�common,�but�well�worthscouring�the�hedgerows�for.�I�havemy�own�secret�supply�beside�astream�in�North�Wales,�and�anotherin�Shropshire�–�and�once�you�find�your�own�bullace�bushes�you�willdefinitely�make�a�pilgrimage�to�them�every�autumn.�

In�the�past�I�have�made�bullace�jelly,bullace�chutney�and�bullace�wine,but�these�days�I�pick�the�ripest�of�thefruits,�spread�them�carefully�on�thewire�grid�of�my�oven�shelves�and�dry�them�very�gently�overnight.�Bymorning�I�have�bullace�prunes,�andthey�are�absolutely�unforgettable.�I�serve�them�as�an�accompaniment�to�Wensleydale�cheese,�and�the�contrast�between�the�creamycrumbliness�of�the�cheese�and�thechewy�texture�and�intense�fruityflavour�of�the�prunes�is�heavenly.�The�wrinkled�bullaces�will�keep�forseveral�years�if�stored�dry�in�airtightjars,�and�I�can�almost�guarantee�thatthey�will�be�a�culinary�‘first’�foranyone�you�are�prepared�to�sharethem�with.

This�autumn�promises�anotherbumper�wild�harvest,�with�plenty�of�fruit�and�nuts�to�satisfy�bothanimal�and�human�foragers.�In�a�less�bountiful�year,�though,�the�foodsupply�can�be�critical�for�some�wild

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Native Red Squirrel

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species,�and�it�may�even�be�necessary�for�us�to�hold�back.�

This�is�particularly�true�of�wild�hazelnuts,because�they�are�such�an�important�source�of�food�for�two�of�our�most�endangeredmammals.�One�of�them,�the�red�squirrel,�also�has�pine�seeds�to�fall�back�on,�but�theother,�the�dormouse,�is�heavily�dependent�on�hazelnuts.�In�fact�the�neatly�chiselledhole�in�a�discarded�hazelnut�shell�is�one�of�the�most�reliable�indications�that�thesebeautiful�creatures�are�in�the�vicinity.�Therecent�reintroduction�of�dormice�into�oneor�two�hazel-rich�habitats�in�the�YorkshireDales�is�proving�a�popular�success�forconservationists,�so�for�the�next�year�or�twoit�might�be�better�to�forego�this�particularwild�treat�and�opt�for�a�foraging�session�inthe�local�health-food�shop�instead.

Dormice on the doorstepIt�looks�like�being�another�good�year�forour�local�dormice,�with�a�bumper�crop�ofhazelnuts�on�the�way�to�help�them�buildup�their�fat�reserves�for�winter.

Dormice�were�successfully�reintroduced�to�Freeholders’�Wood�at�Aysgarth�Fallsback�in�2008,�thanks�to�the�hard�work�of�dedicated�staff�and�volunteers�from�The�People’s�Trust�for�Endangered�Species�and�the�Yorkshire�Dales�National�Park�Authority.

Dormice�are�a�protected�species,�buttrained�and�licensed�fieldworkers�havebeen�checking�the�special�nest-boxes�inthe�wood�regularly.�Recently�they�havebeen�delighted�to�find�a�number�of�newlymade�nests,�some�with�pregnant�femalesand�some�with�infant�dormice.

Freeholders’�Wood�is�a�designated�Site�of�Special�Scientific�Interest,�and�a�greatplace�to�see�a�wide�variety�of�plants,invertebrates,�birds�and�mammals.�Forfurther�information�about�Aysgarth�Fallsand�Freeholders’�Wood�visitwww.yorkshiredales.org.uk.

Wild Bullace

Dormouse © Roger Gaynor

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Inspiration for your home

Carpets Rugs Curtains Blinds Lighting Bedding

Your local department store for style and personal service

6 Market Place, Leyburn DL8 5BJ t 01969 622208 e [email protected] w www.milnersofleyburn.co.uk

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Reader OffersWIN THIS GORGEOUS DESIGNERGOLD NECKLACE WORTH OVER £400We are delighted to offer our readers the chance to win this stunning necklace,kindly donated by Yorkshire jeweller Robert Feather.

This striking contemporary piece is madefrom Sterling silver with 18 carat stripesrolled into the surface, and is set with anoval citrine.

You can find out more about Robert's work on page 86, and on his website,www.robertfeatherjewellery.co.uk.

For your chance to win this fantastic prize, visit www.daleslife.com.

WIN A STAY AT YOREBRIDGE HOUSE HOTEL, A LUXURYBOUTIQUE HOTEL IN THE YORKSHIRE DALES

Dales Life is offering onelucky reader the chance to win a night's stay atYorebridge House Hotel. A bottle of champagneon arrival is included,and the accommodationoffered includes its ownprivate terrace with anoutdoor hot tub.

Yorebridge House Hotelis in a charming riversidesetting on the edge ofthe unspoilt village of

Bainbridge in the North Yorkshire Dales – a perfect spot for those who want toexplore the beauty of the Dales landscape.

For your chance to win visit www.daleslife.com.

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WIN A NEW KARNDEAN FLOOR FROM THE KNIGHTTILE COLLECTION, WORTH OVER £500 KINDLY DONATED BY DAVE HUDSPETH CARPETS.

Karndean's spectacular flooring will enhanceany room. It is highly versatile, and offers thelook and feel of natural materials whilsthaving none of the practical drawbacks – soyou can have wood-effect planks that arequiet underfoot, elegant ceramic tiles thatnever crack, and intricate mosaic designsthat always feel warm.

We have 10 square metres, worth over £500, forone lucky reader to win. Visit www.daleslife.comfor more details and your chance to win this greatprize. Terms and conditions apply.

See Karndean's range of beautiful flooring at Dave Hudspeth carpets, Northallerton, Leyburn,and Catterick Garrison. For more information call 01969 625111 or visitwww.davehudspethcarpets.co.uk.

WIN A MAGNUM OF CHAMPAGNEFROM YORKSHIRE VINTNERS

Yorkshire Vintners and Dales Life have joined forces to give one lucky reader the chance to win this magnum of Le Mesnil Champagne, worth more than £50.

Yorkshire Vintners is a family-owned wine merchant whose wines are chosen on their quality and style. Just one year old, the company has already established itself as one of North Yorkshire’s most excitingwine retailers. Their warehouse and shop are open Monday to Friday 9pm to 5pm, to both trade and private customers.

For more information about Yorkshire Vintners visit www.yorkshirevintners.co.uk,and for your chance to win the magnum of champagne visit www.daleslife.com.

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Dig it!

If you’re growing onions, now’sthe time to harvest this year’scrop – and start preparing for nextyear’s – says Adam Appleyard.

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nions are thought to be one of the world’s oldestcultivated crops, with

evidence of their use in cookingdating back at least as far as the Bronze Age.

Like�all�members�of�the�Allium family�–which�also�includes�shallots,�garlicand�chives�–�they�are�a�richsource�of�phenols�andflavonoids,�said�to�provide�awide�range�of�healthbenefits.�Be�this�as�it�may,few�savoury�meals�arecomplete�without�a�hintof�one�or�other�of�them.

If�you’ve�been�growingonions�this�year,�the�firstsigns�of�autumn�are�a�hintthat�you�need�to�think�about�harvestingand�storing�them�for�the�winter�ahead.

High�winds�and�heavy�rain�oftenknock�onion�leaves�flat,�but�as�long�as�they�remain�green�–�and�theweather�is�clement�–�there’s�a�chanceof�your�onions�bulking�up�just�thatlittle�bit�more.�It’s�when�the�leaves�start�turning�yellow�that�you�need�to�get�busy.

Use�a�fork�to�loosen�the�soil�so�thatyou�can�lift�your�onions�withoutbreaking�off�the�leaves.�If�any�of�them�show�signs�of�rot,�strip�away�the�affected�layers�of�skin�and�usethem�up�promptly�–�a�few�big�pots�of�onion�soup�for�the�freezer�or�a�nicebatch�of�chutney�should�do�the�trick.If�the�weather�permits,�spread�the�restout�in�the�sunshine�to�dry,�preferablyon�a�rack�of�some�sort.

O

Fork Lift

27

When�your�onions�are�completelydry,�brush�off�any�dirt�and�store�themsomewhere�cool�and�dry,�ensuringthat�there�is�good�air�circulation.Hanging�them�in�nets�is�onepossibility,�but�I�quite�like�plaitingtogether�the�leaves�and�hanging�themalong�a�horizontal�length�of�string�inthe�shed,�well�out�of�reach�of�enviousfield�mice.�Unlike�potatoes,�whichneed�to�be�kept�in�the�dark�to�stopthem�sprouting,�onions�are�beststored�in�the�light.

No�sooner�have�you�cleared�your�plot�of�onions�than�you�should�startthinking�about�planting�some�more.Onions�grown�over�the�wintermonths�are�unlikely�to�rival�yourmain-crop�onions�–�planted�in�spring–�for�size.�But�they�are�a�good�way�to�make�profitable�use�of�untenantedspace�in�the�garden�that�mightotherwise�stay�empty.

Unless�you�have�time�on�your�hands,forget�about�growing�them�from�seed.Instead,�buy�yourself�a�bag�of�winteronion�sets�to�plant�in�October�(setsare�simply�tiny�young�onions,�by�theway).�Choose�a�sunny,�well-drainedsite�and�plant�each�set�2–3cm�belowthe�level�of�the�soil�and�about�15cmfrom�its�neighbours,�in�rows�that�areapproximately�30cm�apart.�Don’t�betempted�to�dig�in�fresh�manureimmediately�before�planting,�because�onions�don’t�like�it.�Theythrive�in�rich�soil,�but�prefer�it�to�have�been�enriched�a�fair�while�inadvance.�If�drainage�is�a�problem�inyour�plot,�try�shifting�your�soil�into�aseries�of�ridges�and�furrows�andplanting�the�onions�in�the�ridges.

Keep�your�onion�rows�well-weededthroughout�autumn�and�winter.�It’s

amazing�how�vigorously�weeds�cangrow,�even�in�the�dark�half�of�theyear,�and�your�onions�need�to�grabhold�of�every�last�bit�of�light�they�can�get.

Pull�and�use�them�as�and�when�youneed�them,�just�as�soon�as�they�arebig�enough�to�use,�because�winteronions�don’t�keep�well.�With�a�bit�of�luck�the�ones�that�stay�in�the�soilthrough�until�late�spring�or�earlysummer�should�attain�a�respectablesize�–�by�which�time�you�will�besowing�main-crop�onions�to�set�thewhole�onion-growing�cycle�in�motion�again.

Popular�choices�for�overwinteringonions�include�‘Senshyu�Yellow’,�aJapanese�variety�with�golden�skin,along�with�‘Radar’,�‘Troy’�and‘Electric’.�All�are�widely�available.

Chives,�with�their�intense�green�stemsand�striking�pink�or�purpleflowers,�are�closelyrelated�to�onions.Chopped�andsprinkled,�theygive�a�lift�topretty�much�anysavoury�dish.�Justdon’t�cook�them,because�it�willspoil�the�flavour.

In�winter�–�in�thiscountry�at�least�–the�leaves�will�dieback�and�yourchives�will�vanishunderground�untilspring.�But�if�youwant�to�carry�onusing�chivesover�winter,�it’s

Ready, Get Sets, Go

Bring It In

28

easy�enough�to�bring�them�indoorsand�keep�them�on�a�windowsill.

In�September�or�October,�dig�up�aclump�of�chives�and�divide�it�intosmaller�pieces.�Pot�up�a�couple�ofthese�smaller�clumps�and�trim�theleaves�down�to�a�height�of�2cm�or�so.�Leave�these�pots�outdoors�untilthey�have�experienced�a�couple�ofstiff�frosts�–�this�taste�of�winter�willhelp�reset�their�internal�clocks.�Thenbring�your�pots�inside�and�put�themon�a�warm�sunny�windowsill.�Theyshould�respond�by�sprouting�again,and�in�a�week�or�two�you’ll�have�ausable�crop.

Whether�or�not�you�bring�themindoors,�dividing�up�your�clumps�of

chives�is�a�good�idea.�It’s�the�simplestway�of�propagating�them�to�otherparts�of�the�garden,�and�–�as�withmany�other�plants�–�dividing�up�tightclumps�will�give�them�extra�vigourand�a�new�lease�of�life.

Like�onions,�chives�enjoy�a�sunnyspot�with�well-drained�soil.�As�well�as�‘normal’�chives�(Alliumschoenoprasum)�you�might�also�like�to�try�Garlic�Chives�(Alliumtuberosum,�also�known�as�ChineseChives),�which�have�white�flowersand�–�as�the�name�suggests�–�taste�of�garlic.�Both�are�easily�grown�fromseed,�so�if�you�don’t�have�any�in�your�garden�at�the�moment,�youmight�consider�investing�in�a�packet�next�spring.

29

From Harrogate to Hartlepool, Hawes toHelmsley, our many thousands of happycustomers are looking out on the brighterside of life, improving their homes andenjoying the superb quality of ourproducts and workmanship.

Take advantage of greater energy savings,security and style. From contemporary totraditional, we offer a bespoke range oftop quality window and conservatorydesigns and bespoke solutions in a colourand style to suit you.

Talk to the experts – designed and fittedby specialists we can bring your ideas tolife… We offer a no obligation design andquotation service, so contact us today andtell us about your plans – we’ll bedelighted to hear from you.

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Can youtell thedifference?

Is itwood orPVCu?

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T: 01677 424381W: www.lifetimeltd.com

LIFETIMEH o m e I m p r o v e m e n t s

30

A Great YarnJust�why�is�Wensleydale�wool�so�sought-aer?�

Ian�Henry�visits�the�Wensleydale�Longwool�Sheepshop�to�find�out

and�lustrous.�It’s�the�finest�lustrelongwool�in�the�world.”�Ann�Bolam�is�passionate�aboutWensleydale�sheep,�and�she�andher�husband�keep�a�35-strong�flockof�these�endearingly�shaggy�beasts.Together�with�her�friend�Ruth�Tombleson,�Ann�runs�TheWensleydale�Longwool�Sheepshopat�Cross�Lanes�Farm�near�Leyburn.It’s�a�Mecca�for�knitters�–�and�for

anybody�in�search�one�of�the�mostluxurious�woollen�garments�thatmoney�can�buy.

The�Wensleydale�is�a�very�differentkind�of�sheep�to�it’s�next-Dale-neighbour,�the�Swaledale.Swaledales�are�a�hardy�uplandbreed,�compact�and�tough,�withcoarse,�resilient�wool�to�match.They�are�an�ancient�breed�whoseorigins�are�lost�in�the�mists�of

“eir fleece is long, so

32

history.�The�Wensleydale,�bycontrast,�appeared�on�the�scenemuch�more�recently,�and�favourslower�altitudes.�It�is�big�and�burly,and�its�unique�and�highly�valued�wool�hangs�in�lengthy,fetching�ringlets.

All�of�today’s�Wensleydales�can�betraced�back�to�a�tup�namedBluecap,�the�result�of�a�crossbetween�an�English�Leicester�and�aTeeswater,�who�was�born�at�EastAppleton�near�Bedale�in�1839.Bluecap�was�a�massive�animal�whoweighed�in�at�203�kg�and�was�verydark�skinned.�The�superb�quality�ofhis�wool�was�quickly�recognised,and�two�rival�breeding�societies�–long�since�amalgamated�–�were�setup�in�1890.�

It�is�this�wool�that�Ann�and�Ruthsell�at�The�Wensleydale�LongwoolSheepshop,�and�which�they�andtheir�friends�turn�into�gorgeouswoollen�jumpers,�cardigans�andwaistcoats.�In�fact�they�get�throughup�to�two�tons�of�the�stuff�everyyear�–�all�British,�and�most�of�itfrom�Yorkshire�–�in�twenty�differentcolours�and�three�different�weights(Aran,�Double�Knitting�and�4�Ply).They�also�have�more�than�70�of

their�own�knitting�pattens�on�sale,in�designs�that�range�fromtraditional�to�contemporary.

Unsurprisingly,�the�shop�has�a�loyal�following.�“Knitting�has�seen�anenormous�resurgence�in�popularity�over�the�last�few�years,”�says�Ann.“It�has�thrown�off�it’s�‘granny’image,�and�is�now�regarded�as�askilled�craft�rather�than�just�ahobby.�Lots�of�young�people�havetaken�it�up,�and�it�has�becomepopular�with�all�generations.”

Those�who�don’t�have�the�time�orinclination�to�knit�for�themselvescan�buy�a�garment�that�has�beenhand-knitted�by�one�of�the�circle�of�25�knitters�who�work�for�theSheepshop.�“Hand-knitting�agarment�may�take�longer�–�in�fact�it�takes�a�lot�longer�–�but�becauseit’s�not�knitted�under�the�sametension�as�machine-knittedgarments,�it�has�a�much�nicer�feel�to�it.�We�usually�have�30�or�40�different�patterns�of�garmentsknitted�up�in�our�shop,�but�ofcourse�customers�can�choose�any�of�our�patterns�and�have�them�knitted�in�the�colours�of�their�choice,�with�the�dimensionsadjusted�to�ensure�a�perfect�fit.”

34

“How�long�does�it�take?�Well,�agarment�might�take�from�threeweeks�to�three�months,�dependingon�the�individual�knitter.�I�neverput�a�time�limit�on�our�knittersbecause�they�do�it�for�pleasure�–but�obviously�if�it’s�an�urgentcommission�I�would�give�it�to�oneof�the�faster�ones.”

As�well�as�balls�of�yarn,�patternsand�finished�garments,�Ann�andRuth�also�sell�a�wide�range�ofknitting�accessories�and�kits�(kitsfor�making�hats�and�tea�cosies�areespecially�popular),�along�withfleeces�and�‘tops’�for�use�byspinners�and�felters.�And�if�you’re�a�beginner�–�or�even�a�moreexperienced�knitter�with�a�knottyproblem�–�they�are�always�readywith�some�friendly�advice.

Finally,�I�enquire,�what�kind�ofpersonality�do�Wensleydale�sheephave?�“Very�strong,”�replies�Ann.“They�think�they’re�superior�toother�sheep.”�Well,�who�knows?Perhaps�they’re�right.

e Wensleydale Longwool Sheepshop is atCross Lanes Farm, Garriston, Leyburn, DL85JU. It is open Tuesday to Saturday 10am to5pm from 1st April to 31st October, andTuesdays 10am to 5pm during the rest of theyear. To visit outside these times, pleasephone in advance.

For further information call 01969 623840www.wensleydalelongwoolsheepshop.co.uk.

Bring yourbusiness to

LifeIn today’s tough marketplace,your advertising needs to worktwice as hard.

Dales Life is the only qualitypublication to give you blanketcoverage of the Dales.

For two decades we’ve beenhelping local businesses grow.And we can help you too.

Contact Sue Gillman on 01904 629295 or 07970 739119 to find out more.

DalesLifea tastE Of YORkshIRE

35

Furniture

Home Accessories

Gifts

17 Market Place, Bedale, DL8 1EDT 01677 426464

W www.dovetailinteriors.com

We are the premier rental service for luxury bed andbath linen in the Yorkshire Dales specialising in holidaycottages, guest houses, and hotels. Our laundry isbased in Wensleydale from where we provide a spoton service 7 days a week. We can take responsibilityfor your stock levels and therefore there are no stockturnover penalties.

We are proud to introduce our new cleaning company The Clean and Spotless Co. Ltd

Coach House, Swinithwaite Hall, Swinithwaite,Leyburn, North Yorkshire DL8 4UH

T: 01969 662624 F: 07092 008049

[email protected] www.thewhitebeddingco.com

LUXURY LINEN HIRE AND LAUNDRY SERVICE FOR THE YORKSHIRE DALES

Anna Melville-James on a holidaydestination that will delight eventhe most jaded traveller

VietnamVENTURE

37

Vietnam, which hugs the SouthChina Sea from the MekongDelta in the south to theChinese border in the north,

quite simply has it all – soaringmountains, bustling cities, gorgeouscoastline and tranquil rice paddies where peasant women in conical hats still tend their fields and children ridebuffaloes along country paths. Despitethis, it’s far enough off the radar to offeran experience that feels unique andauthentic. Expect the unexpected, and be ready for an adventure as much as a holiday.

Where do you stay, and why?

e Caravelle (www.caravellehotel.com),built by the French in 1956, is Ho ChiMinh City’s best-known hotel, largelybecause it was where many photographersand foreign correspondents drank in theinfamous rooftop Saigon bar during theVietnam War. Stay here for a slice ofhistory and good-sized rooms withmarble bathrooms.

In Hanoi, the Artist Hotel (22A Hai BaTrung Street) is a quirky hotel that is alsohome to the Cinémathèque – Hanoi'salternative cinema – and a great open-air café. If you want to get out of the city then La Résidence Hue (www.la-residence-hue.com) is a gloriousIndochine-era property on the banks of the Perfume River, with Citadel views,a high-end spa and Art Deco rooms. Built in 1930, this three-storey riversidemansion oozes class, yet remains friendlyand surprisingly low key.

It’s a real treat, but you’ll need a heftyoverdraft to check into e Nam Hai(www.thenamhai.com) near Hoi An,where designer villas sit on the palm-fringed sands of White China Beach,surrounded by swimming pools andreflecting ponds that tumble down to the South China Sea.

What's your favouriterestaurant?

Vietnamese cuisine combines Asian and French influences, and excellentrestaurants abound. Surprisingly, the bestfood is usually at the cheaper end of the

Why go to Vietnam?

Ha

Long

Bay

Hoi An Harbour

38

market. Restaurant 13 (13 Ngo Duc Ke Street) in Ho Chi Minh City is a bittouristy, but that doesn’t detract from the food – and its menu comes completewith quirky translations such as ‘FriedFallopian tubes’. Highlights includeLemongrass Chicken and Deep-FriedSquid with Plum Sauce.

Madame Tinh is a superb Vietnamesechef who runs a small restaurant off Pham Ngu Lau Street with her sisters. It’s simple, clean and cheap – a lively local hangout, worth visiting for theatmosphere alone.

For a more upmarket meal, the HanoiPress Club (www.hanoi-pressclub.com) in Hanoi offers Vietnamese-Internationalfusion in three restaurants. ere’s alibrary and cigar bar where you can enjoyan evening of cocktails and conversationwhilst reclining on big sofas.

Where can I get the best view?

Halong Bay in Quang Ninh, northeasternVietnam, is one of the country’s

show-stopping sights. is beautiful bayis a UNESCO World Heritage site, andoffers a panorama of some 2,000limestone karsts rising out of the waterlike an aquatic Stonehenge, along withsheer cliffs, grottoes and scores of islets.e best way to see it is to paddle roundit in a kayak – you can hire them on thebeach. Less energetic visitors can stayovernight on a junk and watch the sceneover a cold beer.

What's your best hangout?

Avoid the tourist bars and watch theworld go by at a café instead. Café Nola on Ma May is one of Hanoi’s best, furnished in a 1940s style with anupper floor decorated with a canopy ofcolourful umbrellas. Order a coffee andplay the piano in the corner; guests areencouraged to tinkle the ivories.

In frantic Ho Chi Minh City, Mien Dongao (221A Nguyen Trong Tuyen) is anoasis, with tables surrounded by fallingwater, potted trees, flowers and mistingfans, a far cry from the relentless honkingand revving on the streets. Or cool off

39

Sunset over the Nam Hai resort

40

with an iced jasmine tea at Du Mien Café (49/8A Ho Bieu Chanh) alongsidefountains and hanging Philodendron.

If you fancy throwing yourself into themadness, enjoy a classic Vietnameseexperience, the bia hoi (‘air beer’), at any of the small street-corner bars, and let the bustle of everyday life take youover completely.

What should I buy?

Don’t leave Vietnam without an iconicnon la, the conical hats that you will seeeverywhere; they cost under £1 for a basic version. If you want a fancier one,a non bai tho or ‘poem hat’ costs around£10, and has inlays that reveal poetry orscenes from Vietnamese legend whenheld up to the light.

Team your hat with an ao dai, thetraditional tunic and trousers. Pick a set off the peg, or buy local silk andhave something made up. Hoi An is a good place to do this, with a largemarket and some 500 tailors ready towhip up something bespoke. A good suit will set you back around £100.

What's Vietnam’s best-kept secret?

It was certainly the best-kept secretduring the Vietnam War, but nowadaysthe 75-mile-long network of Cu Chitunnels used by the Viet Cong is slightlyless covert – in fact it is open to thepublic. Located in Tay Ninh, 20 milesnorthwest of central Ho Chi Minh City,the tunnels are a fascinating look at life in wartime, and contain everything fromkitchens to printing presses.

For lighter relief, Vietnam’s mostbeautiful entertainment is water

puppetry, an art form that originates inthe Red River Delta and consists of shortscenes depicting rural life or historicevents. In Hanoi, the ang Long WaterPuppet Troupe gives daily performancesat the Kim Dong eatre (57 Dinh TienHoang). Or head to the Hoan Kiem Lake for magical evening renditions by the Hanoi Cheo eatre Group.

If you only have one day...

Spend it in Hoi An. A major port in the16th and 17th centuries, Hoi An hasmercifully avoided the towering concreteblocks that blight many of Vietnam’sbigger cities. Its Old Town is full ofWorld-Heritage-listed winding lanes,flanked by wooden buildings andChinese-style shophouses.

You can cover most of the main sights ina day, from the atmospheric ruins of MySon to the ostentatious Chinese AssemblyRooms, and even fit in a leisurely sampanride on the u Bon River. Finish yourday with a sunset seafood dinner at one of the small beachside restaurants liningCua Dai beach.

42

Superb gardens & landscapes from Neil Wilmore

Est 1988 HDN Hort.

VW

01969 624555

From patios and driveways to rockeries, stonewalling and ornamental ponds. Mini digger and excavation work

Experts in the creation of high quality durable and aesthetic projects

For free friendly advice call Frank Johnston B.Sc.

Tel: 01969 640457Mobile: 07803 735000

E-mail: [email protected]

The Dales hard landscape specialists. High quality workmanship by anexperienced and friendly team

43

Traditional StonePorch Construction

Contact Frank JohnstonT 01969 640 457 M 07803 735000

Planning permission is not needed forporches of less than 3 square metres.

Telephone: 01904 629295Mobile: 07970 739119email: [email protected]

To book space in the Christmas issuecontact Sue Gillman

DalesLifeA TAsTe of Yorkshire

Taking itEasy

45

Parsnip Soup with Porcini oil

Tasty, stylish food that you can cook in a jiffy?

it may sound too good to be true, but these new

recipes from rachel allen tick all the boxes.

Serves 4 (v)

PrEParaTion TiME

10 minutes

Cooking TiME

20 minutes

50g (2oz) butter

1 small onion, peeled and

roughly chopped

350g (12oz) parsnips, peeled

and roughly chopped

550ml (19fl oz) vegetable

(or chicken) stock

150ml (5fl oz) single or

regular cream, or 75ml (3fl oz)

milk and 75ml (3fl oz) cream

Salt and freshly ground

black pepper

For the porcini oil

100ml (3½fl oz) olive oil

15g (½oz) dried porcini

mushrooms

* To make the porcini oil, pour the olive oil

into a small saucepan on a medium–low

heat, add the mushrooms and cook very

gently for 6–8 minutes, then remove from

the hob, strain the mushrooms (reserving

the infused oil) and set aside.

* While the mushrooms are cooking, make

the soup. Melt the butter in a large

saucepan on a low heat, add the onion

and parsnips, cover with a butter

wrapper or piece of greaseproof paper

and cook, stirring occasionally, for 6–8

minutes or until they are softened but

not browned.

* Pour in the stock, then bring to the boil,

reduce the heat and simmer for a further

10 minutes or until the parsnips have

completely softened. Using a blender or

hand-held blender, whiz the parsnips

until smooth, then return to the heat, stir

in the cream or milk and cream and

season to taste with salt and pepper.

* To serve, ladle the soup into bowls and

drizzle with about a teaspoon of the

porcini oil (but not the mushrooms

themselves) and top with a grinding of

black pepper.

47

Pan-fried Duck Breasts withredcurrant Jelly SauceServes 4

PrEParaTion TiME

5 minutes

Cooking TiME

20-25 minutes

4 duck breasts (with the skin

and fat left on)

Salt and freshly ground

black pepper

For the redcurrant jelly sauce

2 shallots or 1 red onion,

peeled and finely chopped

6 tbsp redcurrant jelly

2 tbsp red wine vinegar

Juice of 2 oranges

rachel’s tip

You can pour any leftover duck

fat into a screw-top jar and

keep in the fridge for future

use. it’s perfect for basting

roast potatoes!

* Using a sharp knife, score the duck

breasts with 3 long cuts, diagonally, at

2.5cm (1in) intervals through the skin, but

not the meat. repeat crossways to form a

grid pattern. Season on both sides with

salt and pepper.

* Place a frying pan on a medium heat,

immediately add the duck breasts, skin

side down, and after 2 minutes turn the

heat down to low. Continue to cook,

pouring off the fat every so often into a

bowl (see also the tip below), for 10–15

minutes or until the skin is crisp. increase

the heat to medium and turn over the duck

breasts. Cook for 4–6 minutes, depending

on the thickness of the breasts and how

cooked you like the duck, then turn off the

heat and allow to rest for a few minutes

before serving.

* Meanwhile, make the sauce. add 2–3

tablespoons of the duck fat to a frying pan

and place on a medium heat. Tip in the

shallots or onion and cook for 5 minutes or

until softened but not browned, then stir in

the jelly, vinegar and orange juice. allow

to bubble and reduce for 3–5 minutes or

until the mixture is syrupy in consistency.

Season with salt and pepper to taste,

adding more jelly or vinegar if necessary.

* Serve the duck breasts either whole or cut

into slices, and drizzled with the sauce.

49

recipes and photos are from Easy Meals by

rachel allen, published in hardback by Collins

and available from all good booksellers, rrP£25.

Hot Buttered Plum PuddingServes 4 (v)

PrEParaTion TiME

10 minutes

Cooking TiME

35 minutes

Slices of white bread

50g (2oz) butter, softened

4 plums, stones removed

and flesh cut into 5mm (¼in)

thick slices

75g (3oz) caster sugar

* Preheat the oven to 220°C (425°F),

gas mark 7.

* remove the crusts from the bread and

butter generously on one side. Place,

butter side down, in an ovenproof dish

in which all the bread will fit in one

layer. Use the remaining butter to

spread over the bread, then cover

with the plum slices and sprinkle with

the sugar.

* Place in the oven and bake for 35

minutes or until the plums are cooked

and slightly caramelised at the edges.

Serve immediately with cream or ice

cream, if you wish.

50

If you like chocolate you’ll love The Little Chocolate Shop

in Leyburn

Come and see delicious chocolates being hand made in the heart of the

Yorkshire Dales

Our shop and visitors centre are open from9.00 till 5.00 Mon to Fri and 10.00 till 4.00 Sat

Free admission

Tel: 01969 625288www.thelittlechocolateshop.co.uk

Yorkshire’s Finest

92 High Street, Northallerton, DL7 8PT 01609 772880

You can also visit us in Yarm-on-Tees andonline: www.lewisandcooper.co.uk

As the North’s number one gastronomicdestination, we’re proud to provide the most delicious food & wines, great gifts, fabulous hampers & tearoom treats.

��

��(&1$ &,!/,*�%+.) &(�"+�/'000�)# (-�,#)#)!#,�"+�/'

��2��

for thoughtfood

51

Deli and BakeryASKRIGG VILLAGE KITCHENWelcome to

Market Place, Askrigg • Please contact Jo01969 650076 www.askriggvillagekitchen.co.ukOpen daily 7.30 am - 5pm Sunday 9am - 12pm

Good, honest fresh food, prepared in ourvillage kitchen for you to enjoy at home.

with a demonstration in the gift shop NEXT DOOR by Jayne Holland of Gisela Graham on how to dress your Tree.Christmas decorations and Gift ideas.

Also In the DELI BAKERYIdeas for Christmas Hampers. Mince pies and mulled wine.

Christmas Preview opening evening

on Wednesday November 17th. From 7pm to 9pm.

53

The vast sweep of land that makesup�the�South�of�France�is�known�as�theLanguedoc.�This�is�rolling�countryside,with�rugged�hills,�fertile�plains�andmillions�of�sunflowers�standing�toattention�in�fields�that�spread�as�far�as�the�eye�can�see.�Grapes�are�almosteverywhere,�and�the�region�used�to�be�the�source�of�vast�amounts�of�cheapwine.�But�things�have�changed.�Thanksto�its�excellent�climate�and�wide�varietyof�soils,�some�of�the�best�winemakers�in�France�have�been�heading�for�theLanguedoc,�and�it�is�beginning�to�beknown�for�quality,�not�just�quantity.

Chateau�de�Pennautier�is�one�suchplace.�This�vast�palace�of�a�propertyonce�hosted�the�King�of�France�whenhe�came�to�look�at�his�new�Canal�duMidi,�which�meanders�across�theSouth,�connecting�the�rural,�agriculturaldistricts�with�the�important�Atlanticports.�Kings�don’t�travel�lightly,�and�inthe�early�17th�century�King�Louis�XIIIcame�with�his�own�bed,�chairs�andwardrobe.�He�was�so�delighted�with�his�visit�that�he�gave�the�furniture�to�the�Pennautier�family,�and�it�is�stillthere�in�the�chateau,�a�rococo�reminder�of�grander�times.�

Undoubtedly�Louis�XIII�enjoyed�thewines�of�this�estate,�but�in�the�last�fewyears�there�has�been�new�direction�in

On the GrapevineChristine Austin explores the

wines of the Languedoc

the�cellars,�with�a�technical�directorfrom�one�of�Bordeaux’s�top�propertiesoverseeing�production.�The�propertyhas�moved�up�several�notches�inquality,�and�I�can�thoroughlyrecommend�all�their�wines,�includingthe�2010�Chateau�de�PennautierViognier,�which�has�honeysuckle�andapricot�notes�backed�by�clean,�freshcitrus�flavours.�It�makes�a�perfectaperitif�for�late�summer�and�earlyautumn,�and�will�carry�through�tolunch�or�dinner�too,�combiningperfectly�with�salads,�quiches�andgrilled�fish�or�roast�chicken�(£7.50,Yorkshire�Vintners,�01765�601701).

Nearby�Pennautier,�another�topwinemaker�is�at�work.�Over�the�hills�to�the�west,�just�into�Roussillon,superstar�winemaker�Gérard�Gauby�has�joined�forces�with�a�local�grower�to�make�La�Soula,�a�fabulous�wine�that�brings�together�local�grapes�–Marsanne,�Roussanne�and�others�–�tocreate�a�complex,�minerally-charged,full-bodied�wine�that�cuts�acrossregional�styles.�I�drank�this�with�Gérardin�a�restaurant�in�the�Languedoc,�andwe�successfully�teamed�it�with�a�saladNiçoise,�then�with�grilled�fish,�andfinally�with�a�herb-infused�chicken.Yorkshire�Vintners�has�this�wine�at£21.54;�it�may�not�be�cheap,�but�it�is�certainly�memorable.

54

The�Languedoc�is�divided�into�growingregions�that�define�and�explain�thechanges�in�style�across�the�land.�In�therocky,�herb-strewn�hills�of�St�Chinian�it�is�possible�to�produce�good�reds,whites�and�rosés�just�by�selectingdifferent�plots�at�different�altitudes,making�the�most�of�cool�regions�tocapture�fresh�flavours.�

Laurent�Miquel�is�the�winemaker�at�his�family�vineyards�in�St�Chinian,�and�he�makes�a�delicious�wine�from�a�blend�of�Chardonnay�and�Viogniergrapes.�If�you�have�given�up�onChardonnay�because�of�the�big,�blowsy�flavours�that�it�used�to�have,�try�this�one.�The�Chardonnay�is�a�cleanas�a�whistle,�fresh-tasting�and�full�offloral,�peachy�notes,�while�the�Viognieradds�a�touch�of�spiced�apricots�to�theblend.�Chill�this�and�drink�it�on�its�ownto�capture�the�scents�and�flavours�ofsummer,�whatever�the�weather.�It�isavailable�for�£8.69�from�Corks�&�Casesin�Masham�(01765�688810).

Climbing�further�into�the�Languedochills,�in�the�Terrasses�du�Larzac,�thewine�estate�of�La�Sauvageonne�is�aptlynamed,�reflecting�the�savage�nature�ofthe�surrounding�countryside.�Plantedwith�Syrah,�Grenache�and�Carignan,this�estate�makes�deep-flavoured,�robust�red�wines�that�team�up�perfectlywith�autumn�foods.�This�estate�is�ownedby�Yorkshireman�Fred�Brown,�who�hasachieved�the�dream�of�many�wine-lovers�by�buying�his�own�vineyards�andwinery.�Share�part�of�this�dream�bytasting�Pica�Broca�2002�(£9.99�from

Campbells�of�Leyburn,�01969�624391),with�its�dark�fruit�aromas�laced�withliquorice�and�dusted�with�lavender.While�you�are�in�Campbells,�pick�up�a�bottle�of�Domaine�Monplezy�Plaisirs2008�(£11.49),�which�is�anotherexpression�of�those�same�grapes,�full�of�black�fruit�and�edged�with�spicesupported�by�supple,�ripe�tannins.�

Other�examples�of�top�winemakers�who�have�headed�south�come�from�two�estates,�both�with�connections�to�a�top�Bordeaux�chateau.�Chateaud’Aussières�is�an�ancient�property�in�the�Corbières�which�has�been�revivedand�improved�by�the�people�of�ChateauLafite.�Now�the�wines�have�the�warmthand�flavour�of�the�South,�coupled�withthe�elegance�and�balance�of�Bordeaux.�

Blason�d’Aussières�2008�(£107.99�percase�from�Bon�Coeur,�Masham,�01765688200)�is�a�fabulous�example�of�justhow�the�South�is�moving�up�in�quality.With�its�intense�blackberry�and�herb-spiked�fruit,�it�has�finesse�andpersistence�on�the�palate.�Closer�to�the�sea�at�Languedoc�La�Clape,�EricFabre,�former�Technical�Director�atChateau�Lafite,�is�working�his�retirement�project�at�Chateau�d’Anglèsand�making�superb�wines�that�havesuppleness�and�depth�at�a�fraction�of�the�price�of�his�former�wines.�Head�to�Earle�Wines�(01765�677296)�for�thewhite�spring�flowers,�fennel�and�freshspice�flavours�of�Cuvée�Classique�2009(£13.14),�and�the�vibrant,�lively,�black�cherry�and�plum�fruit�of�its�2008partner�red�(£11.94).

Independent suppliers, importers and distributors of hand crafted wines and spirits.

this 2011 Cloudy Bay haslimited availability within

the Uk but here at YorkshireVintners we have managed tosecure this beautiful wine,growing in its popularity, henceits scarceness. save over £20 onRRP by placing your order now.Please mention Dales Life whenplacing your order.

Wine Lover Offer

to place an orderPlease call us on01765 601701Or [email protected]

Sauvignon Blanc 2011 Cloudy Bay, Marlborough

Why not pop in and visit our shop?at Yorkshire Vintners,

Unit 15 sycamore Business Park, Copthewick, ripon hG4 5Df.

We are only 5 minutes off the a1 and 5 minutes out of Ripon

Mention Dales Life and receive 10% off your first order.

6 bottles for£99.99 inc VAT

saving over

£20 on RRP

Delivered Free anywhere in Yorkshire

Limited stocks available not for use

in conjunction with any other offer.

Yorkshire Vintners, Unit15 Sycamore Business Park,

Dishforth Road, Copt Hewick, Ripon, HG4 5DF

Telephone 01765 601701 Email: [email protected]

Terms and Conditions apply. Delivery charges may apply

56

Contemporary dining in theYorkshire Dales

For bookings and enquiries pleasetelephone (01969) 663268

Hendersons Bar and Restaurant,Westholme Estate, Aysgarth,North Yorkshire DL8 3SP

www.westholme-estate.co.uk

Our Head Chef Andy Brooks uses only locally sourced ingredients forour range of menus. Our stunningrestaurant set deep in the rollingcountryside offers you the perfect place to relax and enjoy some of thefinest food in the Yorkshire Dales.

Open 7 days a week, lunch time and evening. We can offer private dining for parties and have facilities for corporate events and meetings.

For our current menus andfurther information on

Christmas and New Yearevents, please visit

our website.

Booking recommended

T: 01765 641324 W: THEGEORGEATWATH.CO.UK

We are now taking bookings for Christmas Parties,

Christmas Day & New Years Eve.Please contact us for further details.

ther detailst us for furontaclease cPeaw Yw Yeaay & NeChristmas D

tiesrafor Christmas Pokoing bakw tw takre noe aWWe a

ther details.evvers Eea

, tiesties, ings ok

TH.COAATH.COTWTWATHEGEORGEATHEGEORGEATWW: 01765 641324T:T: 01765 641324

.UK TH.CO 01765 641324

AWARD WINNINGSUNDAY LUNCH

£16.95 FOR 2 COURSES£19.95 FOR 3 COURSES

7 Silver Street, Masham, North Yorks, HG4 4DX Tel: 01765 689000 www.vennellsrestaurant.co.uk

57

The White Bear is a five star inn situated in the pretty markettown of Masham in the foothills of the Yorkshire Dales.

Relax in our beautiful rooms and dine on fine local Yorkshireproduce. Or join some of the locals in the bar for a drink.

Experience a real taste of the Dales.

THE WHITE BEAR COUNTRY INNMASHAM • NORTH YORKSHIRE

P U B • R E S T A U R A N T • R O O M S

01765 689 319thewhitebearhotel.co.uk

NOW TAKING BOOKINGS FOR CHRISTMAS

The Countryman's InnHunton

…a warm welcome intraditional surroundings

Set in the picturesque village of Hunton, TheCountryman's is a charming traditional Inn, offeringfriendly and efficient service and a warm welcome.The Countryman’s prides itself on using fresh localproduce, some of which is now home grown.Our seasonal and Christmas menus are nowavailable to view online on our web site.Christmas group bookings are now being taken.We now have 4 en-suite rooms available and thesemake a comfortable base to enjoy the YorkshireDales and its many attractions.

The Countryman’s Inn, Hunton, Near Bedale,North Yorkshire. DL8 1PY. T: 01677 450554W: www.countrymansinn.co.uk

59

Richmond is widelyacknowledged�as�one�of�the�country’smost�beautiful�Georgian�townscapes,and�steep,�cobbled�Frenchgate�is�oneof�its�most�charming�streets.�Whatbetter�spot�for�a�restaurant�that�is�theonly�plausible�contender�for�puttingthe�town�on�the�fine�dining�map?

There’s�no�doubting�the�energy�and�enthusiasm�that�David�Todd,�the�ubiquitous�and�irrepressiblyinformative�proprietor,�put�intowelcoming�us.�With�handsthoroughly�pumped�we�sank�intocomfortable�chairs�and�admired�our�surroundings�–�airy�Georgianrooms�with�lustrous�wooden�floors,given�a�contemporary�feel�by�various�subtle�touches�(stylishmodern�lighting,�for�example),�plus�one�or�two�less�subtle�ones(large,�vibrant�modern�paintings).

The�menu�struck�the�right�balancebetween�concision�and�variety,�with�six�starters�and�seven�mains,including�vegetarian�options�thatsounded�tempting�to�eat�rather�than�merely�dutiful.�There�was�an�extensive�wine�list,�with�someinteresting�options�available�by�theglass.�These�included�our�choice�for�the�evening,�a�rich,�nicelybalanced�Chateau�Kefraya�red�from�the�Lebanon.

�e DiscerningDINER

Claudia Blake visits The Frenchgate Hotel in Richmond

Seated�at�a�charactersome�old�oaktable�we�tucked�into�a�complimentarystarter,�a�cold�tomato�consommé,�andthe�two�cheerful�little�home-bakedbread�buns�that�arrived�on�a�heatedslate�–�elegant�and�nicely�understatedpresentation�that�was�to�continuethroughout�the�meal.

My�starter�was�chicken�liver�and�foiegras�parfait�with�toasted�brioche,�figjam�and�watercress.�You�could�hardlyask�for�more�silky�smoothness�in�aparfait,�and�the�brioche�was�light�andcrisp.�But�brioche,�of�course,�is�sweet–�which�is�why�I�thought�the�sugary�figjam�was�a�step�too�far�in�the�directionof�sweetness.�Some�sharper�relish,�orjust�a�suitably�vinegar-laden�dressingon�the�watercress�leaves,�would�havemade�for�a�better�balance.

Piers’�starter,�a�beetroot�risotto�toppedwith�a�goat’s�cheese�fritter,�lookedvery�handsomely�maroon�in�its�deepwhite�bowl.�There�were�lots�ofpunchy�flavours�in�there�too,including�a�sprightly�dose�of�springonion.�Next�to�these,�the�subtlertones�of�the�goat’s�cheese�fritter�–crisp�outside,�seductively�meltingwithin�–�were�in�danger�of�gettinglost.�A�good�dish�nonetheless.

Piers’�main,�a�roasted�loin�of�venisonon�shredded�Savoy�cabbage,�was

60

For further information about TheFrenchgate Hotel call 01748 822087or visit www.thefrenchgate.co.uk.

attentively�cooked,�moist,�succulentand�gamey.�Why�does�the�venison�Icook�at�home�never�turn�out�likethis?�It�came�with�deeply�red-goldcarrots�and�(a�nice�idea,�this)�a�pair�of�chocolate,�chestnut�and�sage�tortellini.

I�had�chosen�quail,�wood�pigeonand�duck�with�baby�vegetables,fondant�potato�and�morelmushrooms.�These�were�allappropriately�tasty,�and�came�withlashings�of�Madeira�consommé,putting�the�whole�dish�halfway�along�the�road�to�becoming�a�soup.All�well�and�good,�but�Chef�seemednot�to�have�considered�the�logisticalproblems�of�eating�consommé�with�a�knife�and�fork,�so�the�majority�ofthis�undoubtedly�tasty�brewremained�disconsolately�at�thebottom�of�my�bowl.

We�had�been�–�minor�quibbles�aside�–�happy�enough�with�our�meal�thus�far,�but�desserts�boostedproceedings�up�to�the�next�level.Both�were�elegant,�imaginative�and�cleverly�made.

Piers�had�opted�for�a�chocolate�and�thyme�tart�with�salted�carameland�hazelnut�praline�ice�cream.Chocolate�and�thyme...�now�there’s�a�combination�that�neither�of�us�had�tried�before.�And�it�worked�too,beautifully.�The�texture�of�the�tartwas�excellent�and�it�wasn’t�sweetand�cloying�the�way�chocolate�tart

can�be�–�an�altogether�splendid�wayto�conclude�a�meal.

My�pistachio�crème�brûlée�wasequally�exciting�–�partly�because�itcame,�not�in�a�pot,�but�freestandingon�a�black�slate�square�with�someluscious�marinated�cherries�andyummy�little�macaroons.�But�tostand�up�on�its�own,�a�crème�brûléewould�need�to�have�a�pretty�leatherytexture,�right?�Not�a�bit�of�it;�it�wasas�light�and�luscious�as�could�be.Mine�host,�ever�attentive,�popped�upon�cue�to�assure�us�that�no�gelatinehad�been�expended�in�itsconstruction.�Amazing,�but�probablynot�something�I’ll�be�trying�at�home.

This�tour de force of�dessertarchitecture�softened�us�up�for�thebill,�which,�as�far�as�the�food�wasconcerned�(excluding�booze�andminerals)�came�to�£68,�that’s�to�say£34�per�person�for�three�courses.Good�value?�We�thought�so.

When�David�Todd�bounced�intotown�however�many�years�ago,Richmond�was�a�disappointing�placeto�dine�out�in.�He�promised�hewould�change�that,�and�so�he�did.Several�years�–�and�possibly�a�chefor�two�–�later,�he’s�still�keeping�thebar�high.�Hats�off�to�him,�I�say.��

61

web: www.yorebridgehouse.co.uk email: [email protected] House • Bainbridge • Leyburn • Wensleydale • North Yorkshire • DL8 3EE - Tel: 01969 652 060

The changing of seasons in the Yorkshire Dales is theperfect time to visit Yorebridge House, nestled in theheart of Wensleydale, offering the rare combinationof a luxurious boutique hotel and fine dining in aninformal atmosphere with views across the Dales.

Our two AA Rosette restaurant recently launched theAutumn Menu to reflect the changing seasons and tomake best use of local produce. Highlights include

Yoredale beef and locally shot grouse.

And with the festive season just around the corner, we alsohave a tasty Christmas lunch menu inspired by local

producers and farmers- ideal for parties or smaller gatheringsin the run up to Christmas- and sumptuous festive breaks.

Unique and atmospheric 16th Century family-run countrydining pub. Fabulous food at affordable prices.

Recommended by all major good food guides. 10 minutesfrom Ripon, Harrogate and Knaresborough.

Open for lunch Wednesday – Saturday 12.00 noon – 2.00 p.m.

Sunday lunch 12.00 – 4.00 p.m. Dinner Wednesday – Saturday 5.30 – 9.30 p.m.

Hand-pulled real ale. Extensive wine list. A La Carte, Bar meals. Fixed price menu available lunch-time

and early evening. Occasional Opera evenings with dinner.

Jazz pianist most Sundays. Christmas menus now available.

The Malt Shovel, Brearton HG3 3BX

Tel. 01423 862929email: [email protected]

or book through our website www.themaltshovelbrearton.co.uk

62

The

Crown Hotel

Head Chef and Sous-Chef Vacancies

We are looking for an experienced Head Chef and Sous-Chef to run a kitchen

in a very busy pub/small hotel in one ofthe most picturesque towns in the Dales. You will be expected to produce dishescreated to a high quality and standard,

even though the pub can serve over 100 covers especially on weekends.

You will need good qualifications andplenty of experience.

Apply for these positions by telephoning01969 667212 and ask for Tiny.

The Crown Hotel

Market Place

Hawes

DL8 3RD

The White Swan Hotel and Restaurant.Middleham, North Yorkshire DL8 4PE

www.whiteswanhotel.co.uk

01969 622093

Morning coffee, afternoonteas and food served all day.

Te l : 0 1 9 6 9 6 2 4 2 7 3

E A S T W I T T O N

T H E B L U E L I O N

Stone HouseHotel

Celebrate in Style this year and book yourChristmas Party at Stone House Hotel

Available from 5th – 22nd December Delicious Christmas Lunch & Dinner Menus

Bar & wine discountsFor larger party bookings – exclusive use of hotel,

complimentary disco and 50% off bed and breakfast rates!

For reservations please call (01969) 667571

Sedbusk. Near Hawes. Wensleydale. North Yorks. DL8 3PTW: www.stonehousehotel.co.uk

63

Enjoy�Roux�Scholar�Jonathan�Harrison’s�unique�cuisinein�the�traditional�surroundings�of�the�Sandpiper�Inn

Modern�British�food�using�only�the�finest�localingredients,�beautifully�prepared�and�presented.

Fine�wines,�real�ales�and�friendly�service

Accommodation�available

Market�Place,�Leyburn,�North�YorkshireTel�01969�622206www.sandpiperinn.co.uk

The Queens Head FinghallNorth Yorkshire01677 450259

[email protected] www.queensfinghall.co.uk

For the very best in fresh local food, breathtaking views and great service.

Open for Christmas Day Lunch

Christmas Lunch Parties from £12.50

Christmas Dine and Disco only £27.50 per person

64

A TASTE OF HOMETHIS TRIO OF COMFORTING RECIPES FROM

ANGELA HARTNETT’S NEW COLLECTION WOULD MAKE A PERFECT MENU FOR AN AUTUMN DINNER PARTY.

Colin Buchan put this on the lunch menu at the York & Albany and it’s one of the best risottos I’ve ever tasted. If you don’t have a truffle, finish the

risotto with a drizzle of truffle oil instead.

A TASTE OF HOME

CHESTNUT ANDTRUFFLE R ISOTTO

HEAT THE OIL in a large pan over a medium heat.Add the onion and cook, stirring, until soft andtranslucent, about 2 minutes. Stir in the rice andcook for a further 2 minutes. Turn up the heat andadd the wine – it should sizzle as it hits the pan.Cook for about 2 minutes to evaporate the alcohol.

ONCE THE LIQUID HAS REDUCED begin adding the hotstock a ladleful at a time over a medium heat,allowing each addition to be absorbed beforeadding the next, and stirring continuously. Therice should always be moist but not swimming inliquid. The process of adding and stirring shouldtake about 18 minutes.

CRUMBLE 200G OF THE CHESTNUTS and add them tothe risotto for the last 4 minutes of the cookingtime. Finely slice the remaining 50g of chestnuts.

WHEN THE RISOTTO IS DONE, remove it from the heatand stir in the cold butter. Finish with theParmesan and parsley, then season well and servegarnished with some sliced chestnuts. Finish witha sprinkling of truffle or a drizzle of truffle oil.

2 tbsp olive oil

1 small onion, chopped

350g risotto rice

200ml white wine

about 850ml hotvegetable stock

250g cooked chestnuts(vacuum-packed are fine)

200g cold butter, diced

50g Parmesan cheese,freshly grated

1 tbsp chopped flatleaf parsley

1 truffle, finely chopped,or 1 tbsp truffle oil

salt and freshly groundblack pepper

S E RV E S 4

66

This dish always sells out when we put it on the menu at theYork & Albany. Just pile it onto a board and help yourselves.

A TASTE OF HOME

CÔTE DE BOEUF

TO MAKE THE SALSA VERDE, blend the garlic, anchovies,capers and cornichons in a food processor. Add theolive oil and parsley leaves, then blend again until asmooth paste forms. Add the red wine vinegar andstir – the paste should have a smooth, runnyconsistency, so add more oil if it’s still too thick.Season with salt and pepper to taste.

PREHEAT THE OVEN to 180°C/Fan 160°C/Gas mark 4.Coat the meat on all sides with olive oil and seasonwith salt and pepper. Grill the steaks on a hot, ridgedgrill pan for 4 minutes on all sides, then transfer themto a roasting tin. Add the garlic and put some thymeand a cube of butter on top of each steak, then cookin the oven for 8 minutes for medium-rare meat.

MAKE A SALAD WITH THE SHALLOTS, cherry tomatoes andchives, then dress with the olive oil, balsamic vinegar,salt and pepper.

ONCE THE BEEF IS COOKED, let it rest for a few minutes.Carve each piece into 6 slices and serve with the saladand a big spoonful of salsa verde. Quickly heat thecooking juices from the roasting tin and pour over themeat to finish.

2 x 450g beef rib steaks,bone in

4 tbsp olive oil

1 head of garlic, cuthorizontally through themiddle

a few thyme sprigs

50–100g butter

For the salad

2 shallots, finely chopped

20 cherry tomatoes, cutin half

small handful of chives,finely chopped

2 tbsp olive oil

1 tsp balsamic vinegar


For the salsa verde

1 garlic clove

4 fresh anchovies invinegar

2 tbsp capers

2 tbsp cornichons

4 tbsp olive oil

½ bunch of parsley,leaves only

1 tbsp red wine vinegar


S E RV E S 6

68

MAKE THE SHORTCRUST PASTRY. Mix the flour, sugarand salt in a bowl. Add the butter and rub it in withyour fingertips until the mixture resembles bread-crumbs. Mix the milk with the egg and start to foldthis into the flour mixture, adding just enough tomake a smooth dough. Wrap the pastry in cling filmand leave it to rest in the fridge for 20 minutes.

PREHEAT THE OVEN to 180°C/Fan 160°C/Gas mark 4.Roll out half the pastry on a floured surface to anarea about 2cm wider than your pie dish.

PEEL AND CORE THE APPLES and slice them into thedish. Add the sugar, cinnamon and blackberries.

ROLL OUT THE REST OF THE PASTRY and place it on topof the pie. Trim off any excess pastry and crimp theedges together to seal. Cut a couple of slashes inthe top, then paint the pastry with milk. Bake in thepreheated oven for 30–35 minutes, or until golden.

SERVE with cream or ice cream.

3-4 Bramley apples

4 tbsp caster sugar, plusextra for sprinkling ontop of the pie

1tsp cinnamon

200g blackberries

1 tbsp milk

For the shortcrust pastry

250g flour

1 tsp sugar

pinch of salt

150g cold butter

1 tbsp milk

1 egg

S E RV E S 6

This is one of those combinations that just works and it’s oneof my mum’s favourites. She’s very generous with her pies butnot with her pie dishes, which she always wants back. Sheeven marks them with nail varnish so we can’t steal them.

A TASTE OF HOME

APPLE ANDBLACKBERRY P IE

Recipes and photographs are from A Taste of Home: 200 Quick and Easy Recipesby Angela Hartnett, published in hardback by Ebury Press and available from all goodbooksellers, RRP£25.

We wi l l de s i gn , c rea t e & in s t a l l your pe r f ec t k i t chen o r bedroom.

Combin ing mode rn work ing k i t chens w i th t r ad i t i ona l d e s i gn and c r a f tmansh ip .

Unit 1A, Standard Court, Standard Way Industrial Estate, Northallerton, North Yorkshire DL6 2XATel: 01609 775383 W: www.deansburykitchens.co.uk E: [email protected]

DEANSBURY KITCHENS LTDM a k e r s o f B e s p o k e K i t c h e n s & B e d r o o m s

In SeasonForget exotic tropical fruit – British apples are one of the world’s finest culinary treats.

If�there’s�one�fruit�that’s�quintessentiallyBritish,�it’s�the�apple.�Imports�are�nowavailable�year-round,�but�the�best�time�to�enjoy�them�is�when�summer�fades�into�autumn�and�our�native�fruit�comeinto�their�own.

With�cooler�nights�in�prospect�this�is�alsoa�great�time�for�a�cosy�baking�session.Apples�are�an�extraordinarily�versatileingredient,�but�some�of�the�best�ways�toenjoy�them�are�as�hearty�autumn�dessertslike�apple�pies,�crumbles,�cakes�or�–�as�inthis�recipe�–�succulent�tarts.

Apples�are�part�of�our�nation’s�heritage,�with�literally�thousands�of�different�varieties�scattered�across�the�country,�many�of�them�indanger�of�disappearing�forever.�Do�your�bit�to�support�British�apples�bytrying�a�few�of�the�less�well-known�ones,�and�buying�locally�wherever�possible.

You�can�find�plenty�more�great�ideas�for�using�apples�on�the�Riverford�website,www.riverford.co.uk/homefarm

70

Apple and Amaretti TartBy�Jane�Baxter,�Riverford�Field�Kitchen�Taken�from�the�Riverford Farm Cook BookServes�8

Ingredients700g Bramley apples,peeled, cored and sliced1 tablespoon melted butter2 tablespoons caster sugar½ teaspoon groundcinnamonFor the base:100g plain flour50g butter50g caster sugar40g amaretti biscuits

To�make�the�base,�put�all�the�ingredients�in�a�foodprocessor�and�process�to�a�fine�breadcrumbconsistency.�Press�into�a�23cm�loose-bottomed�tarttin.�Arrange�the�apples�in�an�attractive�pattern�ontop.�Brush�them�with�the�melted�butter�and�sprinklewith�the�sugar�and�cinnamon.�Place�in�an�ovenpreheated�to�200°C/Gas�Mark�6�and�bake�for�30-40minutes,�until�the�apples�are�golden�brown.�Serveat�room�temperature.

71

72

PERFECT SETTING

Capture the flavour of summer with thesemouthwatering home-made preserves.These three

recipes are from Gloria Nicol’s book 100 Jams,Jellies, Preserves & Pickles.

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Although this marmalade doesn’t contain any citrus fruits, the blackcurrants give just the rightamount of tartness and punch to make it a perfect preserve for serving at breakfast. Processing thefruits through a food mill makes the most use of the fruit with very little preparation: there is noneed to peel and core the apples at the beginning as the food mill separates these from the flesh laterto leave a purée that still has some texture to it.

As is often the case, when there are apples available, there is usually an abundant supply, and this isanother great way of finding a use for an apple glut. Windfalls will do the job nicely, as this recipedoesn’t call for the most perfect specimens.

1 Strip the blackcurrants from their stalks by running the tines of a

fork through the stems.

2 Place all the fruit together in a pan with 3 tablespoons water (just

enough to keep the fruit from catching on the bottom of the pan).

Simmer gently until the fruit is soft, the juices flow and the apples are

fluffy. Remove from the heat and leave until cool enough to handle.

3 Press the fruit mixture through the fine disc of a food mill or a sieve

into a bowl. Weigh the purée, then pour it into a preserving pan and

add an equal weight of warmed sugar. Stir over a low heat until all the

sugar has dissolved, then turn up the heat and boil rapidly to reach

setting point.

4 Pour the marmalade into hot, sterilised jars and seal.

apple & blackcurrant marmalade

Makes 1.3kg (3lb)

500g (1lb 2oz) blackcurrants

500g (1lb 2oz) apples, cut into large chunks

warmed sugar

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Gooseberries and strawberries make a good partnership as the higher pectin levels found ingooseberries offset the lower levels in the strawberries. My personal preference is also for a jamwhich not only tastes great but that is colourful as well, and this unusual combination certainlyticks all those boxes.

1 Place the gooseberries in a preserving pan

with 3 tablespoons of water. Heat gently and

simmer until the berries are just soft, then add

the strawberries. Cook for 5 minutes until the

fruits begin to lose their shape and the juice

starts to run.

2 Add the warmed sugar and the lemon juice

to the fruit. Stir gently over a low heat until the

sugar has completely dissolved. Turn up the

heat and boil rapidly to reach setting point.

3 Pour the jam into hot, sterilised jars and seal.

strawberry & gooseberry jam

Makes 1.5kg (3lb 5oz)

450g (1lb) gooseberries

450g (1lb) strawberries, hulled

900g (2lb) warmed sugar

juice of 1 lemon

Crab apples have just the right amount of tartness to give this curd lots of flavour, but any sharp appleswill do the job just as well. Because the fruit is puréed, there isn’t much preparation needed, so windfallscan be used, if desired, more or less as they are (just with any bad bits removed). This curd makes themost fabulous filling for a sweet pastry case.

1 Split the vanilla pod lengthways and place it with the apples in a pan,

adding 1 tablespoon water. Simmer gently until the apples are soft, stirring

occasionally to be sure the fruit doesn’t catch on the bottom of the pan.

Remove it from the heat and leave to cool.

2 Remove the vanilla pod, then purée the apples by pressing them

through the fine disc of a food mill or a sieve, collecting the resulting purée

in a bowl. Scrape the seeds from the vanilla pod pieces with a sharp knife

and add them to the apples along with the pod. Add the other ingredients,

pouring the egg through a sieve.

3 Place the bowl over a pan of simmering water (or use a double boiler)

and heat gently, stirring all the time until everything is blended and the curd

begins to thicken and coats the back of the spoon. This stage should take

about 20–30 minutes.

4 Remove the vanilla pod pieces. Pour the hot curd into small, hot,

sterilised jars and seal.

crab apple & vanilla curd

Makes 900g (2lb)

1 vanilla pod

600g (1lb 5oz) crab apples, halved, orcooking apples cut roughly into chunks

115g (4oz) butter, preferably unsalted,cut into cubes

450g (1lb) caster sugar

3 large eggs plus 2 egg yolks, beaten

100�Jams,�Jellies,�Preserves�&�Pickles by Gloria Nicol is published byCICO Books at £12.99, paperback, and available from all good bookshopsor call 01256-302699 quoting GLR6CK to purchase a copy at the specialprice of £10.99 including free p&p. Visit www.cicobooks.co.uk.

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80

Banana breadRipe bananas work best in this delicious bread that is incredibly moreish,packed with instant energy and perfect picnic food.

Nothing beats the flavour, texture and smell of home-baked bread. What’smore, you know exactly what goes into it. Pallid supermarket bread is oftenpacked with preservatives and other E-numbers, and it can be up to threeweeks old by the time it hits the shelf. Making your own is surprisinglysimple – so why not give it a try?

INGREDIENTS

100g (3½oz) butter

175g (6oz) caster sugar

2 large eggs, beaten

200g (7oz) self-raising flour, sifted

½ tsp baking powder

200g (7oz) ripe bananas

75g (3oz) yogurt

½ tsp nutmeg

125g (4oz) plump sultanas

100g (3½oz) roasted walnuts or pecans

50g (2oz) poppy seeds

Here’s how...In a bowl cream together the butter and the sugaruntil it is light and fluffy. Add the beaten eggs, thenthe flour and baking powder a little at a time untilit is all incorporated.

Mash the bananas until smooth and stir into themixture along with the yogurt. Add the nutmeg,sultanas, roasted nuts and poppy seeds and mixuntil smooth.

To bake in a breadmakerLine the bread pan with baking parchment andspoon in the mixture. Set to bake only for 1 hour.Test the bread after about 45 minutes by pressingthe top gently, if it springs back it is cooked. If notthen it will need longer.

To bake by handPreheat the oven to 160°C (325°F), gas mark 3 andline a 1kg (2lb) loaf tin with baking parchment.

Pour the bread mixture into the prepared tin andbake in the preheated oven for 40–50 minutes untilit is golden and firm on top when you press itgently in the middle.

Use your LoafBake your own delicious bread, with these easy-to-followrecipes from Peter Sidwell

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Rye with pecans & millet seedsThis is a nutty-flavoured bread, full of energy, fibre and omega-3 oils topower you through the day. Great for athletes and the health-conscious.

INGREDIENTS

300g (10oz) rye flour

200g (7oz) granary flour

1 tsp salt

1 tsp fast-action/easy-blend yeast

1 tsp granulated sugar

375ml (13fl oz) water

For the roasted nuts& seeds100g (3½oz) pecans

50g (2oz) millet seeds

1 tsp olive oil

Sea salt

Here’s how...Preheat the oven to 160°C (325°F), gas mark 3.

Roast the pecans and millet seeds by spreading themout onto a non-stick baking tray, season with a drizzle of olive oil and a little sea salt and cook in the preheatedoven for 10–15 minutes until golden and crispy.

To bake in a breadmakerPlace all of the ingredients including the roasted nutsand seeds into the pan following your manufacturer’sinstructions regarding the order of liquid/dryingredients and set your machine to the rye setting.

To bake by handPlace both the flours, salt and the roasted nuts andseeds in a mixing bowl and mix together the yeast,sugar and water in a measuring jug. Pour the liquid intothe dry ingredients and using your hands, mix togetheruntil it forms a dough and comes away from the bowl –it should take about 3–4 minutes. Transfer the doughonto a lightly floured work surface and knead for about5–10 minutes. Return the dough back to the bowl, coverwith cling film and leave in a warm place for 30–40minutes to double in size. Scoop the bread back out andgive it a simple knead for 1 minute.

Transfer the dough to a 1kg (2lb) non-stick loaf tin andleave somewhere warm to prove for 30–40 minutes oruntil it has almost doubled in size. Meanwhile, preheatthe oven to 200°C (400°F), gas mark 6.

Bake the loaf in the preheated oven for 40 minutesuntil it is golden on top. To check if it is cooked,carefully slide the loaf out of the tin and tap theunderneath. If it sounds hollow it is cooked, if not,return it to the oven for another 10 minutes.

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Simply Good Bread by Peter Sidwell is publishedin hardback by Simon & Schuster Ltd and is availablefrom all good booksellers, RRP £14.99.

Soda bread with spring onionMy nana was Irish and I have very fond memories of holidays in Ballymoneywhere some of my relatives still live and where I was introduced to soda bread.It’s so easy to make – no proving, just mix and bake. It’s the perfect partner toIrish stew and even better toasted the next day.

INGREDIENTS

450g (14oz) self-raising flour

1 tsp bicarbonate of soda

1 tsp salt

¼ tsp ground white pepper

1 bunch of spring onions

2 tbsp plain yogurt

50ml (2fl oz) oil or 50g (2oz)butter, melted

225ml (7½fl oz) milk

Here’s how...Sieve the flour, bicarbonate of soda, salt and whitepepper into a bowl. Using a pair of kitchen scissors,cut the spring onions into the same bowl – use allparts of the onion, white and green.

Make a well in the middle of the flour and pour in the yogurt, oil or melted butter and the milk. Stir themixture together and add more milk as required toform a soft dough.

To bake in a breadmakerLine the bread pan with baking parchment to ensurethe bread does not stick while baking. Place thedough into your parchment-lined pan and place onthe bake only setting for 45 minutes.

To bake by handPreheat the oven to 180°C (350°F), gas mark 4.

Shape the dough into a smooth round loaf and placeon a non-stick baking tray. Using a pair of kitchenscissors, cut a criss-cross into the middle of the breadabout halfway into the loaf – this will open the breadout and allow it to cook evenly. Alternatively, bake ina 1kg (2lb) non-stick loaf tin for a more traditionalloaf shape.

Bake in the preheated oven for 30 minutes until the loaf is golden on top and sounds hollow whentapped underneath.

86

Ian Henry meets Yorkshire jeweller Robert Feather

making�jewellery,�even�after�thirtyyears�of�doing�it,”�says�Selby-basedjeweller�Robert�Feather.

Sustaining�a�passion�for�your�chosencareer�over�three�decades�isn’t�easy,but�Robert’s�fascination�with�preciousmetals�and�sparkling�gemstones�isabundantly�clear�in�his�work.�Stylish,contemporary,�and�quite�unlike�anyother,�his�meticulously�crafted�rings,necklaces,�earrings,�studs,�brooches,bangles�and�cufflinks�are�veryevidently�the�creations�of�someonewho�genuinely�loves�what�he�is�doing.

Born�in�Bradford,�Robert�studiedCreative�Design�at�LoughboroughUniversity.�Initially�he�specialised�inworking�with�wood,�but�he�soonfound�himself�drawn�to�silversmithing.“Metal�has�so�much�potential,”�hesays.�“You�can�create�pretty�much�any�shape�you�want�with�it,�there�are�very�few�constraints.”

In�1982�he�opened�his�first�retailoutlet,�in�the�centre�of�York.�Four�years�ago,�determined�to�focus�moresingle-mindedly�on�his�own�work,�he�decided�to�shift�operations�to�his�studio�at�his�home�in�Bubwith,�a�small�village�near�Selby.

Working�in�platinum,�silver�and�avariety�of�different-coloured�golds,

Gold Star“I’m still excited about along�with�diamonds�and�other

gemstones,�Robert�has�developed�a�uniquely�individual�style�that�blends�bold,�simple�forms�with�subtle�colours�and�textures.�In�anecklace,�for�example,�he�mightcombine�silver,�oxidised�silver�(whichtakes�on�a�darker�tone)�and�severalhues�of�gold�(yellow,�white,�red�orgreen)�–�plus,�perhaps,�a�diamond,sapphire,�amethyst,�citrine�or�peridot.The�end�result�is�a�piece�of�jewellerythat�is�harmonious,�yet�packed�withvisual�interest.

“A�lot�of�my�designs�develop�naturallyout�of�the�materials�and�the�techniquesthat�I�use,”�Robert�explains.�“I’malways�looking�for�a�striking�butsimple�effect,�trying�to�find�a�balancebetween�uncomplicated�shapes�andquirky�details.”

Much�of�Robert’s�recent�work�–�inparticular�his�necklaces,�brooches�andbangles�–�incorporate�simple�organicforms�that�are�distinctly�reminiscent�ofleaves.�The�rich�colours,�in�particularthe�red�and�yellow�golds,�give�thesepieces�a�smouldering,�autumnalambience.�But�his�style�is�constantlyevolving.�Not�content�to�rest�on�hislaurels,�he�is�always�on�the�look�outfor�new�directions�to�follow.

“Initially�I�was�concerned�aboutmaking�a�living,�but�nowadays�I’ve�got

88

to�the�stage�where�I’m�pursuing�myown�vision�and�finding�a�greaterdegree�of�freedom.�My�work�isincreasingly�reflecting�who�I�am.�I’malways�looking�to�stretch�myself�andtake�on�board�new�techniques.�I�knowthat�if�I�create�designs�that�I�love�thenthere�will�always�be�people�–�even�ifthey�are�in�a�minority�–�who�will�loveit�too.�And�that’s�the�advice�I�wouldgive�to�anyone�in�the�creative�arts:�notto�follow�the�market,�but�to�do�whatyou�believe�in,�trusting�that�the�marketwill�follow�you.”

Like�every�job,�crafting�jewellery�hasits�ups�and�downs.�The�initial�designstage,�though,�is�clearly�one�of�thehigh�points.�“It’s�a�real�thrill�to�comeup�with�an�idea,�and�know�that�it�willwork,”�says�Robert.�“Then�there’s�thechallenge�of�turning�that�idea�intoreality,�which�is�exciting�in�a�differentkind�of�way.�Like�most�jewellers,�I’mmeticulous�about�my�work,�andquality�is�my�foremost�concern.”

“Perhaps�the�most�tedious�part�of�thewhole�process�is�finishing�off�a�pieceonce�it�has�been�put�together.Polishing,�for�example,�is�laborious,

time-consuming�work.�Once�that’sdone,�though,�there’s�the�buzz�ofhaving�a�finished�product�that�I�cantake�through�and�show�to�my�wife.And,�of�course,�I�can�get�customers’feedback�about�it.�It’s�a�great�feeling�to�know�that�people�really�enjoy�whatyou�have�made.”

Unsurprisingly,�the�prices�of�Robert’swork�vary�widely,�according�to�thenature�of�the�piece�and�how�muchwork�it�involves.�A�simple�stud�might�cost�between�£30�and�£40,�but�the�majority�of�pieces�of�silver�and�gold�work�cost�between�£100�and�£1,000.�The�necklace�featured�in�our�Dales Life competition�wouldsell�for�around�£400.�

Because�he�sells�his�jewellery�directfrom�his�studio,�Robert’s�work�issubstantially�cheaper�than�it�would�be�if�he�were�to�sell�through�a�high-street�gallery.�His�workshop�is�only�open�by�appointment,�but�he�holds�a�variety�of�open�studioevents�over�the�course�of�the�year�–�so�if�you�would�like�to�receiveinvitations�then�be�sure�to�join�hismailing�list.

For the chance to win a beautiful designer necklace worth over£400 go to page 22.

For more information about Robert Feather and his jewellery,visit www.robertfeatherjewellery.co.uk

90

V I C T O R I A N VA L U E S

Tennants expert Sarah Hardy introduces Ian Henry to some right royal jewellery.

91

Victorian�jewellery�isn’t�heldin�particularly�high�esteemnowadays.�It�has�–�oftendeservedly�–�a�reputationfor�being�chunky�and

sombre.�Faced�with�a�choice�between�a�mid-19th-century�piece�of�mourningjewellery�–�a�locket�containing�the�hairof�some�long-dead�worthy,�for�example–�and�a�lively�Art�Nouveau�or�Art�Decoconfection,�it’s�easy�to�see�why�mostpeople�would�plump�for�the�latter.

When�it�comes�to�jewellery�associatedwith�Queen�Victoria�herself,�though,�it’sa�very�different�story.�Three�such�piecesare�coming�up�for�auction�in�theAutumn�catalogue�sale�at�Tennants,which�will�be�held�from�17th�to�19thNovember.�And�they�are�expected�togenerate�a�huge�amount�of�interest,both�from�this�country�and�overseas.

The�items�in�question�have�been�passeddown�through�the�family�of�a�certain�Dr�Andrew�Robertson,�explained�Sarah�Hardy,�the�Leyburn�auctionhouse’s�resident�jewellery�expert.Robertson�was�a�qualified�medicaldoctor,�but�somehow�he�ended�upbeing�Royal�Commissioner�to�theBalmoral�Estates�from�1847�to�1875.Prior�to�this�he�was�–�in�his�medicalcapacity�–�responsible�for�deliveringJohn�Brown,�later�to�become�theQueen’s�personal�servant�and�favourite,into�this�world.

The�first�of�these�pieces,�a�cravat�pin�bearing�a�miniature�portrait�ofPrince�Albert,�was�given�directly�to�Dr�Robertson�himself.�Originally�it�hadbeen�a�present�from�the�Queen�to�thePrince�Consort,�as�is�evident�from�theinscription�on�the�rear:�‘Albert�from�V.R.’

92

Family�legend�has�it�that�when�Dr�Robertsonwas�setting�out�on�a�shoot�with�the�royal�party,he�found�himself�lacking�a�cravat�pin.�PrinceAlbert�lent�him�this�one,�and�graciouslyrefused�the�offer�to�return�it�on�the�groundsthat�he�had�no�particular�need�of�a�pin�withhis�own�likeness�on�it.

Be�that�as�it�may,�it�is�certainly�an�exquisitepiece�of�workmanship.�The�miniature�portraititself,�depicting�a�fresh-faced�Albert�in�profile,is�strikingly�lifelike�and�painted�withconsiderable�skill.�It�is�framed�by�gold�laurelleaves�set�with�seed�pearls�–�all�remarkablycrisp�–�and�equipped�with�an�equally�finelyworked�gold�security�chain.�The�auctionestimate�is�£3,000�to�£5,000,�although�Sarahagrees�that�this�could�well�be�surpassed�onthe�day.�This�is�a�unique�item,�and�such�pieces�are,�understandably,�well-nighimpossible�to�value.

The�remaining�two�pieces�were�given�to�Dr�Robertson’s�daughter�Joanne�on�theoccasion�of�her�marriage�in�1860.�Both�areinscribed.�One�is�a�gift�from�Queen�Victoria,the�other�is�a�gift�from�Prince�Albert�–�theyobviously�counted�the�Robertson�family�asgood�friends.�Even�if�Victorian�jewellery�isn’tto�your�taste,�no-one�could�fail�to�appreciatethe�quality�and�workmanship�of�these�twocharming�items.

From�the�Queen�herself,�the�lucky�Joannereceived�an�elegant�amethyst�brooch.�A�verysubstantial�amethyst�it�is�too,�its�rich�purplecolour�beautifully�set�off�by�gold�wire�work,luscious�emerald�green�enamelling,�whiteenamelling�and�numerous�half�pearls.�Twofurther�amethysts�hang�from�chains�below.�On�the�rear�is�the�inscription:�‘From�H.M.�The�Queen�to�J.F.�Robertson�28th�August�1860’.�Like�all�three�pieces,�it�is�still�in�its�original�box.�The�auction�estimate�is£3,000�to�£5,000.

From�Prince�Albert,�Joanne�received�a�pendantin�colours�and�materials�that�closely�matchthe�Queen’s�gift.�Like�the�brooch,�thecentrepiece�of�the�pendant,�which�hangs�on�afinely�worked�gold�chain,�is�a�substantial�ovalamethyst.�Surrounding�it�is�a�delicate�band�ofemerald�enamelling�set�with�half�seed�pearls,a�theme�that�is�repeated,�on�a�smaller�scale,around�the�pearl�that�hangs�below.�It�carriesthe�same�auction�estimate�as�the�Queen’s�gift,namely�£3,000�to�£5,000.

Victoria’s�reign�was�the�era�in�which�jewelleryreally�began�to�achieve�a�mass�market,�finallycoming�within�the�range�of�more�than�just�aprivileged�few.�Obviously�there�was�very�littleof�it�that�approached�the�quality�of�thesepieces,�but�broadly�similar�items�would�havebeen�produced�in�a�variety�of�materials�–silver�and�paste,�for�example�–�by�lessprestigious�and�accomplished�makers.�Mass-production�techniques�were�increasinglybeing�applied�in�the�jewellery�trade,�but�mostof�the�mass-produced�pieces�are�nowadays�indanger�of�being�melted�down�for�scrap.

Whether�Victorian�jewellery�will�ever�comeback�into�fashion�is�a�moot�point.�What�is�not�in�question�is�that�jewellery�of�the�highest�quality�–�like�these�three�very�well-connected�lots�–�is�never�out�of�fashion,�whatever�era�it�hails�from.

For details of forthcoming auctions atTennants visit www.tennants.co.uk.

93

www.boundlessbeads.com

Unit 3, The Craft Yard,The Bridge Aiskew, DL8 1BZ , UKTel: 01677 425544

Boundless Beads

www.boundlessbeads.com

Workshops

Fine Jewellery available to browse in shop only

Eye Candy Jewellery

Open Monday - Friday 9.30am - 5.00pm Saturday 10.00am - 5.00pm

Beads

At Bonhams we place items where they will attract the best prices and with salerooms across the UK, Europe and around the world we have quite a few to choose from.

Our Specialists are out and about around the County this month and could be available to call and provide a free verbal valuation.

For further information or to make an appointment for a free verbal auction valuation please contact Alison Hayes on 0113 234 5755 or email [email protected]

Illustrated: This rare Rhinoceros horn libation cup from the 17th/18th century was consigned through our Leeds office and sold in our recent London Fine Chinese Art Sale for £144,000 to a private buyer from Beijing.

Bonhams30 Park Square WestLeeds LS1 2PFwww.bonhams.com

From Leeds to Beijing for £144,000


We are lookingfor distributionagentsPositions availablethroughout Yorkshire. Excellent rates paid


94

Log In

Lodge holidays have become increasingly popular nowadays, and lodge parks

are springing up all across the country. Search as you might, though, you’ll be

hard-pressed to find one that matches the standards of the exclusive

Westholme Estate near Aysgarth in Wensleydale.

For one thing there’s the superb location. Surrounded by mature woodland,

Westholme is nestled underneath Pen Hill in a sunny, south-facing site on the banks

of Bishopdale Beck. Despite having easy access to the A684 – and, through it, to the

many visitor attractions and facilities of Wensleydale and beyond – it is so secluded

that there are probably plenty of locals who still haven’t realised that it is there.

Heading south towards Kettlewell, Grassington and Skipton is just as easy, so you

have pretty much the whole of the Yorkshire Dales right on your doorstep.

The scenery is, of course, absolutely stunning, and even if you’re not a seasoned

walker you can enjoy it by taking a short, easy stroll across the fields to Aysgarth Falls

or to the charming, unspoiled village of West Burton. From there, if you have the

energy to spare, you can haul yourself up the steep, fossil-rich limestone scarp of

Pen Hill to enjoy one of the finest panoramic views in the Dales. And if you’re a

serious walker, you’ll find countless excellent hiking opportunities whichever

direction you choose to head in.

Not that you need to go far in search

of rest and relaxation, though. Most of

the lodges at Westholme have their

own large, private, outdoor hot tub –

the highpoint of many visitors’ stays, says

Simon Copley, Westholme’s General

Manager. “Nothing beats soaking in a hot

tub under a clear night sky with a glass

of bubbly in your hand,” he says. “Even

on a frosty winter night it’s an absolutely

fantastic experience.”

These self-indulgent hot tubs are

the ultimate touch of luxury in a

Luxurious wooden lodges in an idyllic Dalessetting – the Westholme Estate has it all

95

development in which no expense has

been spared to achieve the highest

standards. The lodges, available in one,

two or three-bedroom options, really do

have to be seen to be believed. They are

light and spacious, and some of them

have views through massive glass

verandah doors that are to die for.

From the comfort of your own private

accommodation you can look straight

out onto lush fields and the not-so-

distant hills. With their stylish fixtures and

fittings and clean, contemporary interior

design, they are a terrific place to spend

your leisure time, even if the weather

should prove to be less than ideal.

Needless to say, they have been designed

to operate at impressively high standards

of energy efficiency and were built using

eco-friendly methods of construction –

so not only will you be cosy, but your

conscience will be clear too.

These really are the Rolls-Royce of

lodges, but if any more inducement were

needed to draw holidaymakers in, there’s

also an excellent bar and restaurant on

site. Hendersons is a welcoming bistro-

style establishment that specialises in modern British cuisine based around fresh,

seasonal produce from local suppliers. It’s a friendly, relaxed place that attracts diners

from up and down Wensleydale as well as Westholme residents.

If, on the other hand, you fancy having a go at catching your own tea, Westholme Estate

holds fishing rights for its own stretch of Bishopdale Beck, so bring along your rod

and line.

Lodges at the Westholme Estate can be booked for short breaks (Friday to Monday

or Monday to Friday), or by the week. But if you really fall in love with the place, and

many people have done, some of these luxurious lodges are still available to buy, with

prices starting from £89,995. That way you could enjoy one of the Dales’ best holiday

destinations all year round.

For more information about Westholme Estate call 0844 8584800 (for holiday lettings) or 01969 663268 (for lodge ownership) or visitwww.westholme-estate.co.uk.

Want to get to grips with the real North Yorkshire? Bedale’s a great place to start

Out and About

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With its broad, cobbled main street,Bedale is everyone’s idea of aNorth Yorkshire market town.

Rich in attractions of its own, it is also withineasy reach of Masham, Leyburn, Northallertonand Richmond, making it an ideal base forexploring both Wensleydale and Swaledale.

From the unusual Viking grave marker in St Gregory’s church to the elegant Georgianbuildings that line the Market Place, you’ll findplenty of solid evidence of Bedale’s longhistory. And you can discover still more byvisiting Bedale Hall, in the town’s North End.is genteel Palladian mansion now houses amuseum displaying a charming collection oflocal bygones, including a marvellous woodenfire engine dating from 1748.

Bedale Hall is also the place to find the town’sTourist Information Centre, where you canpick up the Bedale Heritage Trail leaflet. iswill guide you to another unique and eccentricsurvival, e Leech House. Set in a pleasantgarden on the banks of Bedale Beck, it’s an oddlittle castellated brick building – now Grade IIlisted – that was formerly used by the localapothecary to store leeches for medical use. It is believed to have been built in the 18thcentury, and may have been in use as recentlyas the early 1900s.

Bedale was first granted a charter to hold amarket by Henry III in 1251, and the ancientstone market cross was put up not too longaerwards. Nearly eight centuries later, themarket is still going strong, and the MarketPlace is packed with colourful stalls everyTuesday. But despite its historical pedigree and old-time ambience, Bedale is also hometo some very up-to-the-minute shops and

businesses. With opportunities to browseeverything from contemporary interiorfurnishings and classy lingerie to gourmetfoods and stylish gis, it would be easy tospend half a day here just shopping.

Make sure, though, that you don’t miss out onthe many prime attractions that lie just a mileor two out of town. For nature lovers, orpPerrow Arboretum is a must. It’s 85 acres arehome to some of the largest and rarest treesand shrubs in England, and there are plenty oftrails and activities to keep younger membersof the party happy. e beautiful plantings –some formal, some wild – provide year-roundinterest. If you get the opportunity to visit thisautumn you’ll most likely be rewarded with adisplay of spectacularly coloured foliage.

Turning from plants to animals, Big Sheep &Little Cow is a family-run farm visitor centrethat is bound to delight the kids, who have the

98

chance to meet and mingle withsome of the smaller residents, as wellas enjoying themselves in the PlayBarn, driving go-karts and riding theBarrel Train.

If you fancy taking to the air, head forAerial Extreme at Camp Hill,Kirklington. Here you can climb,swing and scramble through treetopobstacle courses – suitably helmetedand safety-roped, of course – and, if you dare, take the vertiginous 13-metre ‘Leap of Faith’.

For those who prefer to keep theirfeet firmly on the ground, preferablywith a pint in their hand, the BlackSheep Brewery Visitor Centre offersa fascinating insight into theproduction of the company’s award-winning ales. Finally, for a sweet treat,make a pilgrimage to the Brymor IceCream Parlour at High Jervaulx tosample some of their 30-plus varietiesof sumptuous ice creams, sorbets andgateaux. Brymor say they can wrapcartons to keep cool for up to twohours, so you might want to buy afew to take home with you.

Bedale Fact FileBedale Tourist Information CentreBedale Hall, North End, Bedale, 01677 424604Monday to Friday 10am to 4pm; Saturday 9am to 2pm

On the Netwww.visit-bedale.com, www.bedale.org

Market dayTuesday

Riding the RailsFull details of train services to and from Bedale –including steam-hauled services – on the WensleydaleRailway can be found at www.wensleydalerailway.com.

A Bite to Eatere’s no shortage of friendly pubs, cafés and bistrosin and around Bedale Market Place. If you fancyventuring just a mile or two further afield, e WhiteBear Hotel (www.thewhitebearhotel.co.uk) inMasham offers fine dining and quality cask ales.

Round and Aboutorp Perrow Arboretum: www.thorpperrow.com. Big Sheep & Little Cow Farm:www.farmattraction.co.uk.Falconry UK: www.falconrycentre.co.uk.Aerial Extreme: www.aerialextreme.co.uke Black Sheep Brewery: www.blacksheepbrewery.comBrymor Ice Cream Parlour: www.brymordairy.co.uk

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Sophisticated StyleThe very best in natural, luxurious rattan furniture…

For further information, please call Kath or Colin Blanchardon 01748 811773 or 07764 279815 www.canefurniturenorthyorkshire.co.ukShowrooms at Leeming Bar are now open Saturday 10am till 2pm, other times by appointment

The Warehouse, North Lane,Huntington, YorkYO32 9SU Tel. 01904 400561 On the junction ofNorth Lane, Huntington and the A64 Malton road

We have moved to…

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Cookery Schoolswinton Park

Rosemary Shrager 2 Day CoursesThemed Day and Evening Courses, Chef's Table Dinners & Children's Courses

[email protected] 01765 680969

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A unique labyrinth of tunnels, chambers, follies and surprises

created in a four-acre walled garden in the heart of the Yorkshire Dales.

Holiday accommodation now available.Please telephone 01969 640638 for further details.

www.theforbiddencorner.co.uk

Opening times for 2011Open everyday from 1st April - 31st October

then Sundays until ChristmasMonday - Saturday 12 noon until 6pm

Sundays and bank holidays 10am - 6pm

Admission is by pre-booked tickets onlyTo reserve your ticket please telephone

01969 640638 / 01969 640687We look forward to seeing you

For £15 the Yorkshire Dales Millennium Trust will plant a native

broadleaf tree in a new natural wood inthe Yorkshire Dales. A unique gift thatwill keep growing for years to come.

And one that will make a lastingdifference to our countryside.

Yorkshire Dales Millennium Trust workto support the environment, people

and economy in the Yorkshire Dales

Charity No. 1061687

YDMT Spring 2011 Ad 9/3/11 12:49 Page 1

103

Fountains Abbey & StudleyRoyal Near RiponTelephone�01765�608888www.fountainsabbey.org.uk

Art Exhibition – Ian Scott MassieSaturday 1st October – Sunday 16th October,10am – 5pm.

Take�a�look�at�the�iconic�landscape�andbuildings�of�Fountains�Abbey�&�Studley�Royal�through�the�eyes�of�one�of�Yorkshire’sbest-known�artists,�Ian�Scott�Massie.�Theexhibition�will�take�place�at�Fountains�Hall.�

Specialist Tour: Past and Present EnglishArchitecture at Fountains Abbey Sunday 9th October, starting at 11am, meet at the Visitor Centre

Come�along�and�join�our�specialist�tour�to�find�out�about�English�architecture�atFountains�Abbey.

Halloween Storytelling Sunday 30th October, 2pm. £1.50 per child.Booking is essential

Get�into�the�Halloween�spirit�and�come�and�enjoyspooky�stories�suitable�for�children�aged�4–9�yearsold.�Come�along,�dress�up�and�frighten�us!�Therewill�be�a�prize�for�the�best�costumes.

Jewellery Making Wednesday 9th November, 10am – 12.30pm.£25 per person. Booking is essential

Why�not�have�a�go�at�jewellery�making?�In�this�craft�workshop�you�can�design�and�takehome�your�own�piece�of�jewellery�using�onlyrecycled�materials.�

diaryCompiled by Samantha Rough

dalesEvents

Dales Countryside MuseumHawesTelephone�01969�666210www.yorkshiredales.org.uk/dcm.htm

The History of Knitting in the DalesSunday 2nd October, 1pm – 4pm.

Join�Kate�Trusson�who�will�talk�about�thehistory�of�knitting,�explaining�how�men,women�and�children�earned�an�income�fromthe�knitting�trade,�and�demonstrate�equipmentand�techniques�that�were�used.

Red Squirrel Conservation – a guidedwalk on the Red Squirrel Trail Saturday 8th October, 10am – 4.30pm.Booking is essential

A�strenuous�guided�walk�with�the�localranger�through�the�local�Red�SquirrelReserve�at�Snaizeholme.�This�is�a�fantasticopportunity�to�learn�about�red�squirrels’habitat�and�their�conservation�in�theYorkshire�Dales�National�Park.

Storytelling & Children’s Craft WorkshopWednesday 26th October, 2pm – 4pm. Free entry for adults, children £3 (under 8s must be accompanied by an adult)

Come�and�join�Rhoda�Fraser�for�spooky�storiesand�making�things�for�Halloween.�

Fountains Abbey

104

Newby Hall Near RiponTelephone�0845�450�4068www.newbyhallandgardens.com

The High Sheriff of North YorkshireFund-Raising ConcertThursday 6th October, 10am – 5pm. Tickets £75. Booking is essential

Richard�Compton,�the�former�High�Sheriff�of�North�Yorkshire,�is�holding�a�fund-raising�concert�to�support�the�charitable�activities�of�the�High�Sheriff’s�office.�The�evening�will�include�music�by�The�Aurora�Trio�and�theQuintabile�Brass�Ensemble�–�one�of�London’sleading�young�quintets.�The�High�Sheriff’s�office�supports�causes�or�individuals�whose�work�in�the�county�goes�unrecognised�or�unrewarded.�

Sarah Raven’s Autumn and ChristmasFlowers and Decorations WorkshopTuesday 11th October. £90 (course feeincludes a light lunch and free entry to thegardens). Booking is essential

Learn�how�to�harvest�as�much�as�possible�fromyour�garden�and�the�hedgerow�to�decorate�yourhouse�through�the�autumn�and�at�Christmas.Sarah�will�inspire�you�with�tips�on�what�to�pickand�how�to�make�it�last�as�long�as�possible;�shewill�also�give�advice�on�flowers�that�offer�the�bestvalue�and�that�will�last�for�a�long�time,�and�makeyour�home�look�fabulous�over�the�festive�period.��

Events continued Swinton Park Near MashamTelephone�01765�680900www.swintonpark.com

Preserving with Michelle ‘Clippy’ McKennaSunday 2nd October, 9.30am – 12.30pm.£60 per person, includes refreshments.Booking is essential

This�exciting�new�three-hour�session�will�includetwo�‘hands-on’�taught�preserves�using�seasonalingredients�sourced�from�the�hotel’s�walled�garden,plus�an�additional�demo.�Each�guest�will�expect�tomake�4-6�jars�of�preserves�to�take�home.

Wild About Food – All AboutMushroomsSunday 9th October. £95 day course.Booking is essential

Learn�about�wild�edible�food�(and�what�to�avoid!)whilst�foraging�with�Chris�Bax.�Ingredients�arethen�brought�back�to�the�cookery�school�where�ademonstration�meal�will�be�cooked�for�you�byour�Cookery�School�Chef,�Robert�Taylor.

The Wedding Fair Sunday 30th October, 12pm – 4pm.

Join�The�Wedding�Affair�as�the�team�returns�toSwinton�Park�with�over�45�superb�weddingsuppliers�exhibiting,�including�exquisite�bridalwear,�menswear,�jewellery,�photographers,accessories�and�much,�much�more!�Sarah Raven

Swinton Park Turret

105

Yorkshire Dales MillenniumTrust MalhamTelephone�01524�251004www.ydmt.org

Fungal Fun Friday 30th September. Course cost £163–235. Booking is essential: 01729 830331

This�residential�course�led�by�Noel�Jackson�willshow�you�where�to�look�and�how�to�identifyfungi,�as�well�as�teach�you�which�are�safe�to�eat.Afterwards�try�some�exotic�recipes�for�fungi!�

Bonfire Night Extravaganza! Saturday 5th November, gates open at 6pm.Tickets £6 in advance, £7 on the night. Free car parking

Join�YDMT�for�Guy�Fawkes�Night!�This�year�YDMT�has�been�invited�to�join�thecelebrations�at�the�Devonshire�Arms�Hotel,Bolton�Abbey.�This�awe-inspiring�event�willinclude�fireworks,�bonfire,�hot�snacks,refreshments�and�plenty�of�entertainment.�

Black Sheep Brewery MashamTelephone�01765�689227www.blacksheepbrewery.com

‘Meet the Brewer’ Nights

Join�the�Black�Sheep�Team�for�a�night�of�fineales�and�great�food.��

Wednesday 21st September – The Lounge, Leeds

Tuesday 4th October – Carpenters Arms, Felixkirk

Saturday 8th October – Oak Tree, Helperby

Wednesday 12th October – ‘Call my bluffnight’ at The White Swan, Wighill

Please�ask�at�each�individual�outlet�for�more�details.

Kiplin Hall Near Richmond Telephone�01748�818178www.kiplinhall.co.uk

‘Jane Eyre – The Well DressedGoverness’Friday 14th October, opening at 7.30pm.Tickets £11, including refreshments.

History�Wardrobe�presents�the�tale�of�CharlotteBrontë�and�her�fictional�heroine�–�both�womenof�passionate�intensity�–�retold�through�thedeceptively�genteel�fashions�of�the�1840s.�

Halloween Horrors at the Ancient HallTuesday 25th October, 11am – 4pm. Tickets £3.50

Come�along�for�some�spooky�family�fun!�Dressup�and�join�us�any�time.

Torchlight Ghost ToursThursday 27th and Friday 28th October,6pm – 8pm. Adult/Concession £9, Children£6 (8–16 years), includes refreshments

Tour�the�Hall�with�your�‘Victorian’�guide�andhear�tales�of�its�ghostly�inhabitants�through�thecenturies.�Don’t�forget�to�bring�a�torch!

Kiplin Hall

106

Thorp Perrow ArboretumBedaleTelephone�01677�425323www.thorpperrow.com

Plant Fair & Fungus Foray Sunday 2nd October, 10am – 4pm.

Plant Fair, 10am – 4pm.

Come�and�choose�something�unusual�for�yourgarden�from�a�sensational�variety�of�nurseries,new�plants�and�ideas!�

Fungus Foray, starting at 1pm.

Enjoy�an�introductory�talk�by�our�expert�Dr.Keith�Thomas,�followed�by�a�hunt�for�fungus�inthe�Arboretum.�Bring�a�bag�or�a�basket�to�collectfungus�in.�Learn�what�is�edible�and�what�is�not!�

Pruning CourseTuesday 11th October, 10am – 4pm. Adults £50 (lunch included), booking is essential.

Join�Nigel�Harrison,�gardening�expert�onBBC�Radio�York,�for�a�practical�courselooking�at�Autumn�pruning.�

Monster ToursSaturday 29th October – Sunday 30th October.12pm, 2pm & 4pm

Join�our�mysterious�guide�for�a�strangeadventure�looking�for�monsters�and�beastiesin�the�woods!�

Bedale Park Bedale HallBedale’s Community Bonfire and Fireworks displaySaturday 5th November, 6pm, Bonfire Display will start at 6.45pm. Free entry

Join�us�for�our�annual�firework�extravaganza,expertly�choreographed�to�a�specially�selectedprogramme�of�stirring�and�dramatic�music.Refreshments�and�an�ice�cream�van�will�beavailable.�Wensleydale�Railway�will�be�runninga�Bedale�Firework�Express�from�Redmire.

Durham ShoppingExtravaganzaNorthern Echo Darlington ArenaTelephone�07802347449

Wednesday 12th – Thursday 13th October10am – 6pm

The�Durham�Shopping�Extravaganza�returns�to�The�Northern�Echo�Darlington�Arena�whereyou�can�enjoy�a�day�of�shopping�inspirationand�surprises.�You�will�find�a�wealth�of�goods,many�of�which�are�exclusive�to�this�event�and�won't�be�found�at�any�other�fair�in�theNorth�East.

The�arena�will�be�filled�with�over�100�vibrantstalls�selling�gifts,�fashion,�art,�children's�toys,home�and�interior�ideas�and�so�much�more.�As�always,�there�is�an�area�dedicated�to�foodand�drink�showcasing�the�best�produce�fromthe�north�of�England.

Enjoy some great entertainment this

Autumn…

Lightwater Country Shopping Village, North Stainley, Ripon, North Yorkshire HG4 3HT.So easy to find, just off the A6108, North of Ripon. Telephone: 01765 635321

(Subject to availability. Tickets for free event must also be reserved. Events take place in the Lightwater Theatre)

To book or for more information, please call 01765 635321or email [email protected].

Thursday 29th SeptemberA top psychic afternoon of mystery andclairvoyance with Steven Holbrook, one ofBritain’s most accurate mediums.Tickets: £10, Concessions: £8Doors: 2pm, Show: 2:30pm

Monday 10th OctoberAn afternoon of top cabaret magic with topaward-winning magician Paul Roberts, one ofthe leading sleight of hand entertainers in hisfield today.Tickets: £10.95 (including a 3 course lunch).Lunch from 12:00pm, Show: 2:00pm

Saturday 26th NovemberAn evening of amazing top brass with thelegendary and world famous GrimethorpeColliery band in concert.Tickets: £18.00, Concessions: £15.00.Doors: 7pm, Show: 7:30pm.

108

Kiplin HallJacobean House

Country Seat of Founder of Maryland, U.S.A.

Hall and Gardens open Sunday, Monday, Tuesday and Wednesday

HallOpen 2pm-5pm until 28 September

Tea Roomfrom 10am. Closes 5pm September, 4pm October

Gardens(undergoing restoration)Open 10am-6pm until 28 SeptemberOpen 10am-4pm 2 - 30 OctoberIncluding lakeside and woodland walks

Kiplin Hall nr. Scorton, Richmond, DL10 6AT.

01748 818178 www.kiplinhall.co.uk


To book space in the Christmas issuecontact Sue Gillman


109

THORP PERROW ARBORETUMBIRD OF PREY & MAMMAL CENTRE

100 acres of woodlandwith tree, adventure and kids trails to follow or justexplore the wonderfulautumn colours.

Birds of Prey from aroundthe world with 3 entertainingflying displays a day.

Visit our baby meerkats on Meerkat Island,meet Marlon the llama,wallabies, rheas, all in ournew Mammal Centre. The Tearoom (open every day) serves lots ofdelicious local produce.

Children’s Play Area& Plant Centre.

OPEN ALL YEAR ROUND

Many events throughout the year:www.thorpperrow.com01677 425323

SARAH RAVEN DAYSInspirational workshops at Newby HallTUES 11TH &WED 12TH OCTOBER 2011

Newby Hall& Gardens

Sarah Raven the famous gardening writer, BBC broadcaster and teacher is returning toNewby Hall for two inspirational study days, with the focus on planning for Christmas.

Day 1: AUTUMN & FESTIVE FLOWERS & DECORATIONSDay 2: AUTUMN & CHRISTMAS FESTIVE FOOD

INFORMATION HOTLINE: 0845 4504068 RIPON, NORTHYORKSHIRE, HG4 5AE www.newbyhall.com

EVENT ADMISSION:Day 1 course costs £90, Day 2 course costs £110 and both include a light lunch and free admission to thegarden. Two day discount at £180. Places limited, booking essential tel: 01423 322 583 opt 3.

110

We offer a wide selection of divans,bedframes, mattresses and headboards.

We also have a fabulous range of upholstery including suites, recliner chairs, electric lift and rise chairs, high seat chairs and sofa beds, and a good range of

dining and occasional furniture.

Why not visit our large showrooms

Kitchings FurnitureONE OF NORTH YORKSHIRE'S FINEST FURNITURE SHOPS

Telephone 01677 423127 or 422581 for more information. 5 Bridge Street, Bedale

Sanderson & Coyour local decorating specialist

Looking for colour

We can help you!and inspiration?

We stock the Dulux Tailor Made Colour collection, offering over 1200 colours which can be mixed in any finish you want

Special purpose paints

Kitchen+ - Offers grease and stain resistance

Bathroom+ - Offers moisture and steam resistance

Endurance - Offers extra durability

Light & Space - Offers light reflecting technology

Weathershield - Offers weather resistance

Finishes available in Flat Matt, Matt, Soft Sheen, Silk, Eggshell, Satinwood and Gloss

Visit us at:High Street, Leyburn, North Yorkshire

Tel: 01969 623143Email: [email protected] Dulux Tailor Made Colour, The Dulux Dog, Endurance, Light & Space, the distinctive livery and colour names marked TM are trademarks of the AkzoNobel Group of Companies. © AkzoNobel 2010

111

The largest cast iron radiator company in the UK

Tr a d i t i o n a l C o n t e m p o r a r y C l a s s i c C h i cIncorporating cast iron radiators within your design will add elegance and style to any room.

• Original cast iron radiators• A full range of period style valves & fittings

• Reproduction radiators direct from our foundry• Restoration service available

Tel: 01677 470808 www.castironrads.co.uk [email protected] Sawmills • West Tanfield • Ripon • North Yorkshire • HG4 5JU

Kitchens • Conservatories • Halls

Sandstone • TerracottaTravertine • Slate • Marble

Limestone • FlagStone • Ceramic

JOHN LORD01748 81145207961 [email protected]

FLOOR TILES STEAMCLEANED AND SEALED

112

Paul RutterBSc(Hons) MC Optom

Optometrist andcontact lens practitioner

7 Southend, BedaleTelephone 01677 424142

We offer quality eyecarefor all the family

Relaxed and friendly atmosphereNHS and private patients welcomeFull range of contact lenses available

Extensive range of framesHome visits available

Personal serviceDigital retinal photography now available

PREMIERECARE (NE)LTD

Premiere Care will enableyou to live at home with thehelp of an experienced carer.

We provide a flexible serviceto suit your individual needs.

For detailed information pleasecontact Ursula Bussey.

Thornborough Hall, Leyburn,North Yorkshire, DL8 5ABTelephone: 01969 622499Mobile: 07802 712366

Awarded a 3 star rating = excellent by the Care Quality Commission in 2009

PREMIERECARE (NE)LTD

Premiere Care will enableyou to live at home with thehelp of an experienced carer.

We provide a flexible serviceto suit your individual needs.

For detailed information pleasecontact Ursula Bussey.

Thornborough Hall, Leyburn,North Yorkshire, DL8 5ABTelephone: 01969 622499Mobile: 07802 712366

Awarded a 3 star rating = excellent by the Care Quality Commission in 2009

HillcrestCare Home

Hillcrest, Byng Road, Catterick Garrison, North Yorkshire, DL9 4DW

• Handpicked staff

• New management

• New experienced owners

• Totally refurbished

• Value for money

• Home cooked quality meals

At Hillcrest we believe in giving all our residents thequality, care and respect that they deserve. We deliverthis with our team of dedicated staff that all have empathy and passion for the care they give.

Hillcrest has undergone a major refurbishment by thenew owners, giving the home a warm and welcomingatmosphere. The only way to really appreciate the highlevel of care offered at Hillcrest is to arrange a visit foryourself.

Call Hillcrest’s manager Nicola Cooper to arrangea visit at a time to suit you on 01748 834444or email [email protected]

Dedicated to quality care

Hillcrest Daleslife ad:Layout 1 21/3/10 09:35 Page 1

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Indigo�blue�is�arguably�the�most�influential�colourin�the�history�of�the�world.�The�Pharaohs�wereburied�in�indigo-dyed�robes;�the�Vikings�took�ashine�to�the�colour;�11th-century�Persians�tintedtheir�beards�with�it.�Cowboys�rode�the�range�inindigo�jeans�and�fashionistas�have�taken�fadeddenim�to�every�corner�of�the�globe.�This�generouslyand�beautifully�illustrated�book�tells�the�5,000-yearstory�of�indigo�–�a�truly�fascinating�tale.�Naturalsources�of�indigo�are�widely�available�(our�nativeBritish�woad�plant�being�just�one�of�several),�butturning�it�into�a�usable�dye�was�a�demanding,mysterious�process�often�regarded�as�akin�towitchcraft.�In�the�East,�where�indigo�dyeing�became�an�art�of�the�highest�order,�the�indigo�gods�were�widely�feared.�Here�in�the�West,�indigosparked�vicious�trade�wars�and�became�part�of�thefabric�of�colonial�exploitation.�By�the�time�LeviStrauss’s�‘waist�overalls’�had�begun�evolving�intotoday’s�blue�jeans,�synthetic�indigo�was�on�thehorizon,�threatening�to�eclipse�traditional�means�ofproduction.�This�newly�revised�edition�of�a�classicwork�makes�engrossing�reading,�and�is�an�absolutemust�for�anyone�interested�in�art,�fashion�or�history.

INDIGOby Jenny Balfour-Paul

British Museum Press, paperback, £19.99

“This generously andbeautifully illustratedbook tells the 5,000-yearstory of indigo”

BookmarkBRIAN PIKE SIZES UP SOME NEW TITLES

115

THE ARSENIC CENTURY by James C Whorton

OUP, paperback, £9.99

SURVIVORS by Richard Fortey

Harper Press, hardback, £25

Three�billion�years�ago,�life�on�Earth�consisted�ofcountless�hordes�of�simple�organisms�called�prokaryotes.And�everything�was�just�tickety-boo�until�some�clever-dick�bacterium�hit�on�the�idea�of�synthesizing�oxygen.The�result�was�a�disaster�for�the�majority�of�oxygen-hatingprokaryotes,�and�triggered�the�biggest�mass�extinction�inour�planet’s�history.�Many�more�such�‘extinction�events’have�followed,�the�meteor�impact�that�wiped�out�thedinosaurs�being�just�one�of�the�more�theatrical�ones.�Butdespite�this�constant�string�of�global�catastrophes�and�therelentless�forward�march�of�evolution,�there�are�stillanimals�and�plants�–�many�rare,�others�surprisinglycommon�–�that�have�persisted�essentially�unchanged�for

millennia.�This�easygoing�book�examines�some�of�these�‘living�fossils’,offering�a�leisurely�amble�through�the�byways�of�the�distant�past,�taking�ineverything�from�sponges�to�scorpions,�from�giant�salamanders�to�ginkgo�trees.Professor�Fortey�is�an�amiable�companion,�informative�and�authoritative,�butalways�happy�to�slacken�his�pace�and�reminisce�about�the�details�of�his�tripsin�search�of�exotica�like�the�velvet�worm�and�the�ferreret�bird.

Victorian�England�was�awash�with�arsenic,�and�it�wasremarkably�cheap.�People�bought�it�along�with�theirgroceries,�to�kill�rats�and�mice.�A�tasteless�white�powder,it�was�easily�mistaken�for�flour,�sugar�or�baking�powder;unsurprisingly,�tragic�mistakes�involving�unlabelledpackets�and�tins�were�common.�Arsenic�also�rapidlybecame�the�prime�weapon�of�choice�for�poisoners,�andthe�1800s�saw�a�series�of�shocking�murder�trials,�avidlyreported�in�the�popular�press.�Even�when�people�weren’tactively�feeding�each�other�arsenic�–�deliberately�orotherwise�–�many�were�receiving�an�unexpected�dosefrom�their�increasingly�toxic�environment.�Arsenic�started

turning�up�in�deadly�quantities�in�the�most�surprising�places,�including�wine,beer,�confectionery,�candles,�crayons,�playing�cards,�handkerchiefs,�ballgowns,�baby�powder,�wrapping�paper�and,�most�famously,�the�greenwallpaper�so�fashionable�at�the�time.�Engagingly�written�and�meticulouslyresearched,�this�lively�and�sometimes�darkly�humorous�book�is�history�writingat�its�best,�a�genuinely�gripping�insight�into�the�jumbled�and�disturbinglydangerous�world�of�our�not-so-distant�ancestors.

116

LITTER: HOW OTHER PEOPLE’SRUBBISH SHAPES YOUR LIFE by Theodore Dalrymple

Gibson Square, hardback, £9.99

COMFORT AND SPICE by Niamh Shields

Quadrille, paperback, £14.99

There’s�no�denying�the�starting�point�of�this�spiky�littleessay:�compared�to�many�countries,�Britain�isembarrassingly�be-littered.�Roadside�verges�and�city�streets�are�strewn�with�fast-food�cartons�and�empty�drinkscans,�and�our�pavements�are�studded�with�constellationsof�discarded�chewing�gum.�Dalrymple�takes�this�as�anexcuse�to�embark�on�a�scathing�analysis�of�society,�thegeneral�tenor�of�which�is�that�“young�Britons”�are“barbarians”�and�that�the�rest�of�us�have,�through�spinelessinaction,�become�collaborators�in�“public�slovenliness”.It’s�amusing�enough,�in�a�tetchy,�politically�incorrect�kindof�way�(“I�cannot�but�see�a�chewer�of�gum�without�wondering�how�hedisposes�of�it,�just�as�one�used�to�wonder�what�German�men�of�a�certainage�did�during�the�war”),�but�not�as�amusing�as�it�would�be�if�you�could�be�sure�the�old-fogeyism�was�tongue-in-cheek.�Disappointingly,�despitehaving�a�chapter�entitled�‘Conclusion’,�the�whole�enterprise�is�strangelyinconclusive.�Still,�any�contribution�to�the�litter�debate�is�welcome.�Just�make�sure�you�dispose�of�it�properly�when�you�have�done�reading.

Despite�the�title�–�and�notwithstanding�the�observationin�the�introduction�that�“simple�inexpensive�food�comesto�life�with�a�little�bit�of�attention�from�some�appropriatefresh�spices”�–�this�enjoyable�little�cookery�book�isn’tprimarily�about�spicy�food.�Instead�it’s�a�collection�ofrecipes�in�which�Irish�home�cooking�rubs�shoulders�withcuisines�as�diverse�as�those�of�Scandinavia,�Italy,�Turkeyand�Japan.�And�a�very�satisfactory�collection�it�is�too.�It’shard�to�say�precisely�why�it�hits�the�mark,�but�it’s�all�aquestion�of�balance.�The�recipes�are�simple�but�stylish,and�many�offer�a�hint�of�the�exotic�without�the�tiresomenecessity�of�tracking�down�a�trolleyful�of�expensive�ingredients.Enthusiastically�written�and�attractively�presented,�it’s�a�reliable�source�ofinspiration�if�you�want�to�add�a�bit�of�dash�to�your�food�without�getting�tootechnical.�Tempting�proposals�include�wild�garlic�and�potato�soup,�sumaclamb�meatballs�with�cucumber�and�tomato�couscous,�Vietnamese�summerrolls,�pork�belly�dumplings�in�broth,�and�blackberry�and�crème�fraîche�filotart.�Excuse�me�while�I�drool.

Family andMatrimonial

When a relationship breaks down, it can be aconfusing and emotional time. It touches every areaof your life – your family, children, finances, homeand business. At Kirbys, we have a specialist team offamily lawyers who can advise and assist you. You will find a professional yet sensitive approach, offering you practicallegal advice to help you make the best decisions for you and your family.All our family solicitors are members of Resolution, a national associationof family lawyers which promotes dealing with matters in a non-confrontational manner. As collaborative lawyers we offer an alternativeapproach to resolving family disputes.

We can give you advice on all aspects of divorce and dissolutionproceedings, including the division of the family assets. We will help youto agree matters with your ex-partner through discussion andnegotiation. In some cases the court process is a useful format in whichto negotiate an agreement and we will support and represent you incourt proceedings if appropriate. We recognise that no two cases arealike and we will respond to your own particular situation.

For more information please call 01423 542000 oremail [email protected]

32 Victoria Avenue Harrogate HG1 5PR

Kirbys Solicitors

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119

A family business that caresResidential & Day Care Home for Elderly People

Rated as Excellent by CQC

Winner of the ICG 2008 Great North Care Awards Best Care Employer

CCQcellent by cellent bCQcellent by

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esidential & DRResidential & D

G 2008 Ginner of the ICWWinner of the ICel: 01677 423635 wwwTTel: 01677 423635 www

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firewood LogsPrepacked Coalkindling sticksNeW: Recycled high energywood fuel logs - 100% renewablebiomass product

Stock up for winterat summer prices

Please see www.ajriddle.co.uk for more details01969 624 671 or 07922 947 337

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ALso AVAiLABLe

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Bedale Copy Shop

From Business Cards

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120

SOLAR PV PANELS• Reduce your Electricity bill• Reduce your Carbon footprint• Your home could generate up to

£1800 per year TAX FREE• Increase the value of your home• Excellent feed in tariff at 43p• No planning permission required

For further information please contact

DDR Electrical Ltd Telephone 01969 622260

Mobile 07708 023716www.ddrelectricalltd.co.uk

Throughout their lives ourfamilies have strived toprovide us with the best,now it’s your turn. Wewould like to give you theopportunity to discuss andplan the bespoke care theydeserve with our dedicatedteam at Rosedale.

The Old Vicarage, Catterick Garrison, North Yorkshire DL9 4DD.Call Steve Kay, Care Manager 01748 [email protected] www.mmcgcarehomes.co.uk

Rosedale Nursing Home & Lodge

Services available: • DEMENTIA CARE • NURSING CARE• RESPITE CARE • SHORT BREAKS• DAY CARE • RESIDENTIAL/PERSONAL CARE

• PALLIATIVE CARE• CARE FOR THE PHYSICALLYDISABLED

BEDALE22 1-4PC 21/5/10

Do you have pain?

Back painHeadachesNeck Pain

Frozen ShoulderSports injuries

Pregnancy issuesStress relief

Osteopathy - Acupuncture - Massagewww.bedaleosteopaths.co.uk

01677 425858

121

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122

A.J.HicksDomestic Plumbing ServicesFor all your domestic plumbing needs Fast, friendly, reliable service. 24hr service NO CALL OUT CHARGE Are you having difficulty finding a plumber? Are they always too busy to deal with the little jobs?Bathrooms fittedTiling work

Call Andy Hicks Tel: 01677 450309 Mob: 07845 936064Email: [email protected]

No job too small!!!

TheWensleydaleHouse DoctorHome Improvement Specialist

• Interior & Exterior Painting• Interior Decorating

• Tiling• Plumbing• Plastering

• Flooring (including laminate)• Kitchens and bathrooms fitted

No job too small

BOOKINGS NOW BEING TAKEN FOR YOUR SUMMER EXTERIOR PAINTING

Tel: 01677 450810Hunton, Bedale, North Yorkshire

The timeless

classical beauty ofsolid hardwood floors

h Direct from our sawmillh Every floor produced individually to

a consistent profile and assured quality

h Extensive range – from rustic oak to exotic walnut

h Matching skirtings & mouldings

Duffield Timber, Melmerby, Ripon HG4 5JBTel: 01765 640564 Flooring Sales www.duffieldtimber.com

123

For a free brochure and quotation call us on Harrogate: 01423 524470 Leyburn: 01969 623020

Moor Park, Moor Road, Leyburn, North Yorkshire, DL8 5LA e: [email protected] w: www.bikerbespokejoinery.co.uk

BESPOKE JOINERY

Designers, Manufacturers and Installers of Quality Traditional & Contemporary Architectural Joinery

124

www.gsccharteredsurveyors.co.uk

The Manor, Bowes, Barnard Castle

Sitting quietly within well-established private grounds, The Manor at Bowes is an elegant

and well-presented six bedroom property, rich in period features, with origins dating

from the Elizabethan period, with later Georgian and Victorian additions, extensively

refurbished by the current owner to create a spacious family home which combines

modern and practical finishes with original character and charm. Walled gardens

provide spectacular views across the valley over traditional rolling Dales countryside.

A large office suite/studio area provides an ideal environment for those looking to

create a work-life balance opportunity. A two storey part-refurbished property

adjacent could be further developed to provide additional office/workshop

accommodation or a self-contained annexe. Ample parking is available within the

courtyard area to the front of the office/garage block.

Offers in Region of £825,000

125

Barnard Castle t: 01833 637000 Leyburn t: 01969 600120 Stokesley t: 01642 710742

Cover Cottage and Roova

View, Melmerby

A detached, period cottage with

views across Coverdale with a

wealth of period features

throughout. Accommodation

comprises; living room, dining

room, kitchen/breakfast room,

sitting room, sun room, three

bedrooms and a bathroom. Off

road parking to the side and

garden to rear. There is a self-

contained two bedroom flat

attached to the property with

separate access.

Guide Price £485,000

Wynd House, Gayle

A stone built house with far

reaching views which has been

restored to a high standard whilst

retaining many original features.

Accommodation comprises; three

reception rooms, kitchen, snug,

five bedrooms and three

bathrooms. Garden and patio

terrace to rear with off road

parking to side. Planning

Permission to extend living

accommodation with a

conservatory and create an

outside store.

Offers in Excess of £400,000

126

L & P S & P SResidential Buying, Selling & Letting. Commercial Sales & Leases.

Holiday Property. Overseas Property. Business Transfers. Acquisitions.Valuations. Surveys. Mortgage Advice. Inheritance Planning.

Property & Antique Auctions. Removals, Collections & Deliveries.

& Co.E 1886

“For Sales In The Dales”

Bentham 015242 63739

Leyburn 01969 622936

Settle 01729 825311London 02072 980305

0845 2802213

Independent Open Market Valuations for all purposes

Sales of residential and Agricultural properties

Management of commercial,agricultural and residential property

Acquisitions of all types of property

Lettings, rent collection andsupervision of tenants

OAK HOUSE, MARKET PLACE, BEDALE DL8 1AQ

TEL: 01677 422486

5 PECKITT STREET, YORK, YO1 9SFTEL: 01904 621554

E-MAIL: [email protected]

25YEAR

ANNIVERSARY

1986-2011

Bedale 01677 425950 robinjessop.co.uk Leyburn 01969 622800

West Cottage | Fremington, Richmond

Unique Historic Property In A Spectacular Location.Four Bedroom Grade II Listed Residence. DelightfulGeorgian Features. Set In The Grounds of DraycottHall. Magnificent Castellated Walled Gardens WithStunning Panoramic Views.

£375,000

The Croft | Snape, Bedale

An Attractive Detached Four BedroomProperty. Immaculately Presented. Good SizedGardens & Grounds. Situated In A PopularVillage. Stunning Open Panoramic Views.Viewing By Appointment.

£350,000

Manchester House | Dallowgill, Ripon

An Idyllic Country Property with StunningPanoramic Views together with 39 acres. FirstClass Immaculate Accommodation. Wealth ofCharacter Features. 5 Double Bedrooms. StableYard With 8 Loose Boxes. 39 Acres Pasture Land

£950,000 - £1.1 Million

Rising Sun Farm | Topcliffe, Thirsk

Attractive Residential Small Holding With 7.4 Acres.Detached Three Bedroom House. SignificantPotential to Extend. Good Sized Gardens AndGrounds. Well Fenced Grass Paddock. Good RangeOf Outbuildings. Very Convenient Location

£325,000 - £350,000

128

www.gsccharteredsurveyors.co.ukAGRiCuLTuRE & RuRAL BuSinESS • PROPERTy SALES &LETTinGS • VALuATiOnSAnD SuRVEyS

Barnard Castle t: 01833 637000 Leyburn t: 01969 600120 Stokesley t: 01642 710742

The Land & Property Specialists

129

DineFor

To

Great places to eat and stay inthe beautiful Yorkshire Dales.

THE GEORGE AT WATHJust over three miles from the city of Ripon,you will find The George at Wath, a traditionalcountry inn serving a mouth-watering menuusing locally sourced, fresh, seasonalproduce. We also offer an excellent choice of fine wines, many by the glass and aselection of local cask ales. Luxury en-suiteaccommodation, private dining, beer garden and function room available.tel: 01765 641324www.thegeorgeatwath.co.uk

VENNELL’S RESTAURANTNow in its fifth year, Jon Vennell's cookingcontinues to impress with many major accolades and awards under his belt. Jon's wife, Laura, is front of house and has arelaxed, friendly approach which is probablywhy customers keep coming back to samplethe seasonally changing menu. Even ClaudiaBlake gave a flawless review. Vennell's holdsmany events throughout the year. See thewebsite for further details.tel: 01765 689000www.vennellsrestaurant.co.uk

THE SANDPIPER INNEnjoy Jonathan Harrison’s unique cuisine in the traditional surroundings of the SandpiperInn, Leyburn. Modern British food preparedusing only the finest ingredients. Fine wines,real ales and friendly service.Accommodation is available.tel: 01969 622206 www.sandpiperinn.co.uk

THE QUEEN’S HEADThe Queen's Head is a charming,characteristic country inn dating from the1700s, set in the attractive village of Finghall.near Leyburn. It offers comfortable modernaccommodation and a traditional, cosybar. Manager and head chef Ian Vipondhas devised a fresh, new menu for therestaurant, based around tasty local andseasonal produce. Traditional bar snacksare also available. With original oak beamsand a dining room that looks out over thewoods, The Queen’s Head combines greatfood with a genuinely warm welcome.tel: 01677 450259www.queensfinghall.co.uk.

STONE HOUSE HOTELStone House Hotel is an elegant, countryresidence dating from 1908. It is just a shortdrive from the bustling market town ofHawes. With its cosy bar, library-cum-billiardroom and panelled Oak Room, StoneHouse makes a great place to relax. Enjoydelicious, locally sourced traditional foodfrom breakfast through to dinner, andchoose from an extensive list of fine wines.There are three spacious and romantic four-poster suites, and five ground-floorconservatory bedrooms that open directlyonto the lawns, popular with dog ownersand guests who aren’t keen on stairs. tel: 01969 667571www.stonehousehotel.co.uk

130

THE MALT SHOVELThe Malt Shovel in Brearton, ten minutes north of Harrogate, is a lovely old country pub with awarm, welcoming atmosphere. Jὕrg and JaneBleiker, founders of Bleiker’s Smokehouse andformerly of the Old Deanery in Ripon, specialisein fresh fish and home-smoked foods. The MaltShovel holds occasional Opera with DinnerEvenings, and there will be a Christmas Operawith Dinner on Monday 19th December. With acomprehensive list of interesting wines andwell-cared-for hand-pulled ales, The MaltShovel is definitely worth a visit. tel: 01423 862929www.themaltshovelbrearton.co.uk

THE WHITE BEARThe White Bear is situated in the beautifulmarket town of Masham. A team of talentedchefs use locally sourced ingredients to create delicious, seasonal dishes. Enjoy yourmeal in the charming dining room or thetraditional bar; open fires create a cosyatmosphere throughout. An extensive wine listcomplements the menu. Accommodation is available in fourteen individually designedrooms all en suite.tel: 01765 689319www.thewhitebearhotel.co.uk

THE COUNTRYMAN’S INNA traditional country pub, with three well-equipped, comfortable en-suite bedrooms.You are assured of a warm welcome, withgood beer, good food and a relaxed andfriendly atmosphere. The restaurant offers awide selection of locally sourced and freshlyprepared food to suit all tastes and budgets.The bar offers a selection of four cask-conditioned ales, three of which are brewedwithin 10 miles of the pub. tel. 01677 450554 www.countrymansinn.co.uk

THE BLACK SHEEP BREWERYThe Black Sheep Brewery Visitor Centre –situated in Masham, is the ideal place for agreat day or evening out. You can take a tourof the Brewery, have a meal in the Bistro, andtaste their award-winning beers at the ‘Baa…r’.You can also buy lots of goodies from the well-stocked Sheepy Shop. It offers a ‘ewe-nique’venue for corporate entertaining, productlaunches, parties and weddings. tel: 01765 680101www.blacksheepbrewery.com

HENDERSONS BAR & RESTAURANTSet in the idyllic riverside surroundings ofWestholme Estate in Bishopdale near Aysgarth,Hendersons is a bright, stylish, relaxed bar andbistro-style restaurant with a contemporary feel.Using local and home-grown produce, talentedhead chef Andy Brooks creates Modern Britishcuisine, drawing on his wealth of experience fromrestaurants throughout London and the Midlands.Westholme Estate, Aysgarth. tel: 01969 663268SWINTON PARK HOTELAn elegant, 30 bedroom luxury castle hotel. Withfour Red Stars (Inspector’s Choice) and threeRosettes awarded by the AA for excellentfacilities, this is one of the most highly rated hotelsin Yorkshire. Award-winning cuisine is served in thesumptuously furnished dining room, usingseasonal produce sourced from the hotel’s four-acre walled garden and surrounding estate.tel: 01765 680900 www.swintonpark.comYOREBRIDGE HOUSEJust outside the unspoilt village of Bainbridge inUpper Wensleydale, AA five-star hotel YorebridgeHouse offers sumptuous rooms and a relaxingatmosphere in an attractive riverside setting. Thestylish 2 AA Rosette bar and restaurant feature anexciting Modern British menu created by HeadChef Aaron Craig and his team, using the verybest of local fresh produce.tel: 01969 652060 www.yorebridgehouse.co.ukTHE BLUE LIONRegarded as one of the North’s leading country inns. The ‘candlelit restaurant’ provides a stunning setting in which to enjoy a gourmetmeal. All food is freshly prepared using a variety of Yorkshire produce. There is an extensivewine list to choose from. The bar, with its open fireand flagstone floor, offers a tantalising range ofbar meals, as well as a fine selection of traditional hand-pulled beers.tel: 01969 624273 www.thebluelion.co.uk THE WHITE SWANOverlooking Middleham’s picturesque marketsquare and boasting lovely rural views, the White Swan is now a premier town-house hotel with superb facilities. Originally a coaching inn retaining many original features,the hotel has been extended and refurbishedoffering 17 excellent bedrooms. The brasserieoffers a range of mouth-watering meals, allfreshly prepared. tel: 01969 622093 www.whiteswanhotel.co.uk

131

Love Quality

Unit 7, Badger CourtHarmby RoadLEYBURNDL8 5BF01969 625111

Unit 3, Standard CourtStandard Way Ind. Est.NORTHALLERTONDL6 2XA01609 780003

Beacon GarageCatterick RoadCATTERICK GARRISONDL9 4RZ01748 835111

Love Karndean Floors

Daleslife Autumn 2011

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Transcript of Daleslife Autumn 2011