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uk April/May 2017
ipes
21 fab rec
thou shall
have a fishy
FISH - NOT JUST FOR GOOD FRIDAY!
inside Putting on The Ritz // Top tips for best asparagus // Rhubarb and custard // Kitchen kit
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/v-roo ma/ noun
Audacious and unusual - a private, intimate, atmospheric
space within a Veranda, with a press for champagne buzzer
WINNER of the UKs Best Casual Dining Restaurant at the British Curry Awards 2015
Recommended by The Sunday Times, The Guardian, Hardens Guide, Buzzfeed
I love a bit of righteous indignation, also takes the chattering classes' eyes
5 DATE
Fill your diary, folks
never more so than when it has middle off the nuclear situation just as a crazy
England in such a lather that talk of it
fills the aisles in Waitrose and hundreds
person in North Korea could be building
a bomb which will obliterate every branch
6 FEEDBACK
Foodie news and views
of vexatious column inches in The Daily of Waitrose on the planet; a reckless
Mail. For what could be more vital in
today's uncertain world than the
act which will doubtless result in a
worldwide shortage of organic 11Simon's
FISH
ongoing debate over Mary pesto, and then where will cockles and mussels
Berry's Bolognese sauce? we be?
/appetitemaguk
We want to hear all about
the food and drink you
love in the North East,
appetite. TICKLE YOUR TASTE BUDS...
34 KITCHEN KIT
Treats for every foodie's kitchen
which means you can
get fully involved in the Editorial 01661 844 115
Jane Pikett - jane@offstonepublishing.co.uk
36 GOOD FRIDAY FISH
@appetitemaguk regions only dedicated Great recipes for fruits of the sea
food magazine.
Hosts David and Paul achieve high standards with their home-made breakfasts,
morning coees, lunches and traditional afternoon cream teas -
consisting of a range of freshly cut sandwiches, cakes and scones FREE HOT DRINK AT
served with a pot of tea or barista coee.
KOOCHIE CULTURE
Elegant surroundings, including a private area for parties or meetings, will be
complemented by an outside terrace and open Sundays from Easter 17 Koochie Culture in Jesmond, Newcastle is offering appetite readers
Child friendly & with disabled access, and part of the Dementia Friends network. a free hot drink with any crepe or waffle until Tuesday May 16,
2017. Available Mondays and Tuesdays.* Koochie Culture
5-6 COMMERCIAL STREET, CROOK Clayton Road, Jesmond, Newcastle, tel 0191 281 0300
COUNTY DURHAM DL15 9HP TEL: 01388 768754 www.facebook.com/koochieculturecreperie
MON 9-3, TUES,THUR & FRI 9-4, WED 9-1.30, SAT 10-3
CLOSED SUNDAY UNTIL EASTER 17 *On production of this magazine or a print-out of the offer from
www.appetitemag.co.uk
4 appetitemag.co.uk
IT'S A DATE!
REAL FOOD FROM PASSIONATE PEOPLE
EGG-
STRAVAGENT
EASTER PROPER
DATE: APRIL 13-16
Wynyard Hall has a host of activities FESTS 2017
this Easter weekend, beginning with DATE: VARIOUS
a Childrens Chocolate Workshop The Proper Food and Drink Festivals
on Thursday April 13 complete with are back this summer, with events in
lollipop making and a treasure hunt, North Shields (April 29-May 1), South
30 per child; Good Friday is Fish Shields (May 27-29), Whitley Bay
and Fizz Friday at the Wellington (June 17-18), Cramlington (July 29-
Restaurant where the menu is 30), Gateshead (Aug 5-6), and Blyth
fish-themed; and on Easter Sunday, (Aug 12-13). The events are all free
lunch includes a complimentary glass entry and are packed with fantastic
of wine, beer or soft drink, food producers and bars. Roll
plus theres an Easter egg hunt on summer!
in the gardens. www.properfoodanddrink
www.wynyardhall.co.uk festivals.co.uk
appetitemag.co.uk 5
FEEDBACK
2007 2017 FEED...BACK
Send us your recipes, feedback and foodie
BISTROT FRANAIS
news and you might pop up on this page.
CELEBRATING 10 YEARS...DJA Fame at last! Email editor@appetitemag.
co.uk Tweet @appetitemaguk
Facebook /appetitemaguk
B IG
Classically French...
EARLY BIRD 3 Courses - 16.95
EAT!
Mon - Wed 6-9pm Thurs - Sat 6-7pm
LUNCH 3 Courses - 15.95
Mon - Sat 12-2pm
4-6 GILESGATE, HEXHAM, NORTHUMBERLAND NE46 3NJ
Tel 01434 609 943
www.bouchonbistrot.co.uk
RESS SLIDERS
MUSHROOM AND WATERC
SERVES 4 over the remaining dressing, cover
un al
d! *
ro oc
1 clove garlic, crushed Grill for 5 mins, turn and cook the
co We
TOP TWEETs!
Our pick of the best
foodie tweets
The Roxburgh
Visit Northumberland (@The_Roxburgh):
(@VisitNland): Chefs day off
Vote for The Old Boathouse @OMNIONTHECORNER with
Amble @TOBHFoodGroup @BarrioComida @toriasoul
Coastal Fish Restaurant of the #coastalliving #chefsdayoff
Year - fishingnewsawards.co.uk
Il Piccolo Corbridge
Food Haul Blog (@il_piccolo_deli):
(@foodhaulblog): Peckish?? #Italianfood
A little treat from #Sicilianchef #Corbridge #pizza
@blagdonfarmshop #yum #pasta #finewine #deli
appetitemag.co.uk 7
STARTERS
e ld to fork...
m
Fro
NORTHUMBRIAS FINEST
JOIN THE CREWE
The fab Lord Crewe Arms in Blanchland, Northumberland, is about
Traditional Butcher producing the finest Northumbrian beef, Pork to launch a series of intimate guest chef dinners at its lovely new
and lamb reared from our South Tyne Valley and Gatehouse building, starting on May 6 with Martin Sweeney from The
surrounding areas and sold in our shops. Tramshed, Shoreditch. Lord Crewe head chef Simon Hicks (pictured)
is also taking over the new venue for a series of cookery workshops in
Award winning burgers and sausages made on the premises.
June and July. Check the website for the full events programme.
Choice of homebaked pies, cooked meats and hot & cold sandwiches.
Lord Crewe Arms, Blanchland DH8 9SP, tel 01434 677100
Event and Outside Catering available: www.lordcrewearmsblanchland.co.uk
Barbecues, Spit Roasted pigs, lamb and beef joints
4 Church Street, Haydon Bridge 21 Westgate, Haltwhistle
Tel: (01434) 684990 Tel: (01434) 322322
Open late Thurs/Fri till 7pm (closed 1/2 day Tues) (closed 1/2 day Wed)
8 appetitemag.co.uk
STARTERS
WHERES
THE CATCH?
Catch Seafood is set to open
a third venue just outside
Ponteland, Newcastle in
May.The former Waggon Inn
will house the new fish and
seafood restaurant, sister to
two others in West Yorkshire
where popular plates include
mussels in a Thai coconut
broth and cod with beetroot
ART
fondant, braised oxtail,
celeriac and kale.
Catch Seafood
DECO
Higham Dykes
Newcastle, NE20 0DH
www.boothwood.com
Teas, Wines
& Beers Seasonal sensation
Quality
Artisan at The Biscuit Factory is now offering its excellent Seasonal Showcase menu,
which launches on the first Wednesday night of every month, throughout the month,
Comfort
in addition to a new Vegetarian Showcase menu. The April Seasonal Showcase
features Lindisfarne oysters with cucumber, apple and horseradish; brill with scallop
Food and crab ravioli and wild garlic; and lemon tart with Yorkshire rhubarb. Pre-bookings
only, 10pp deposit required. Artisan at The Biscuit Factory, Stoddart Street
All Day
2nd Floor Tyneside Cinema
10-12 Pilgrim Street
Newcastle
Tel: 0191 2275520
Open:
Mon-Sat 10am-10pm
Sun 11am-7pm
10 appetitemag.co.uk
FISH
Simon Walsh launched Longsands Fish Kitchen,
Tynemouth, in 2015, within walking distance
of North Shields Fish Quay, where he sources (Est 1978)
the best of the days catch for his a la carte and
takeaway menus. Front Street, Tynemouth
NE30 4DZ, tel 0191 272 855
www.longsandsfishkitchen.com
SOYANDGINGER STEAMED
COCKLES AND MUSSELS
SERVES 4 mussels and discard any shells that
Ingredients are damaged or open.
50g fresh ginger Heat a large pan over a high heat,
1 stick lemongrass add the oil and sweat off the
1 shallot ginger, lemongrass and shallot for
1 small red chilli 1-2 mins.
500g fresh cockles Add the shellfish and stir, then after
500g live Shetland mussels
1 tbsp olive oil
30 seconds pour in the soy sauce
and 50ml of your fish stock, cover
Great
50ml soy sauce
200ml fish stock
with a lid and leave to cook for
3 mins.
Healthy
zest and juice of 1 lime Once the mussels and cockles Grilled
3 tbsp fresh coriander, chopped have opened, add the rest of the
1 tbsp sesame seeds fish stock and the red chilli and Mediterranean
1 spring onion, finely diced, for bring to a boil.
garnish Finally, add the zest and juice of the Food
lime, 2 tbsp of the coriander and
Method the sesame seeds and stir.
Stella Road, Ryton NE21 4LU - Tel: 0191 413 2921
Finely dice the ginger, lemongrass, Spoon into a bowl, garnish with
www.michelangelorestaurants.co.uk
shallot and chilli. Thoroughly rinse spring onions and the rest of the
and de-beard the cockles and coriander and serve right away.
appetitemag.co.uk 11
BURGER BATTLE
BISTRO BY
NIGHT AT
FRIDAY & SATURDAY EVENINGS 6PM - LATE
CAFE & BAKERY BY DAY
REDS TRUE BBQ Its known for its doughnut burger, but will
it ring the changes for the contest? www.truebarbecue.com
COFFEE SHOP Delicious home made cakes, English breakfasts, tasty snacks
ZAPATISTA Its known for its Mexican flavours, but will it spice
and traditional Sunday roasts, made with scrumptious ingredients from our butchery. up proceedings? www.zapatistaburrito.com
Summer time BBQs. Afternoon Tea.
THE SAUCY BURGER Their toppings include fried eggs,
FOREST ADVENTURE Open weekends & school holidays hash browns, Honey Nut Cheerios, and Monster Munch, but will
Theres acres of fun for all ages A fantastic nature trail and forest playground
they top the competition? www.thesaucyburger.com
F O R E S T A D V E N T U R E A N D C H I L D R E N S PA R T I E S AVA I L A B L E
OPEN EVERY DAY! SHILLING The new kid on the block, Shilling is all about nose-
to-tail feasting. One of the ones to watch!
Broom House Farm, Nr. Witton Gilbert, DH7 6TR Farm Shop: 0191 371 8839
www.shillingnewcastle.co.uk
Coffee Shop: 0191 371 8382 Email:broomhousedurham@btinternet.com
www.broomhousedurham.co.uk Follow us on Facebook Wylam Brewery, April 14-15, noon-midnight. Children
welcome Saturday until 7pm. www.wylambrewery.co.uk
12 appetitemag.co.uk
Discover a hidden gem in the Tyne Valley
Bradley Gardens is a tranquil oasis and seedbed of inspiration. We invite you to
browse plants in our nursery, find homeware and accessories in our shops, or sit,
wander and enjoy seasonal food in our Glasshouse caf.
Bradley Gardens Sled Lane, Wylam, Tyne & Wear NE41 8JH Tel: 01661 852 176 W W W. B R A D L E Y- G A R D E N S. C O. U K
THE BUTCHER
BUTCHER
Situated in the small fishing village of Craster.
Take a breathtaking walk to Dunstanburgh Castle
(recently voted in the top 5 walks in Europe)
SPRING LAMB STEW George Payne is one of celebrity chef Rick Steins
ENJOY A CREAM TEA OVER EASTER Food Heroes and is a founder member of the
national Butchers Q Guild, which represents leading
FOR ONLY 4.95 independent meat retailers. Q Guild members are
Large homemade fruit scone served with jam & officially recognised as being among the best butchers
in the UK. www.georgepaynebutchers.co.uk
fresh clotted cream with a choice of tea or filter coffee
Serves 6
Crab Sandwiches Northumbrian kippers Ingredients the bay leaves, thyme, onion, leek,
Homemade Cakes & Scones 1kg lean boneless lamb shoulder, cut garlic, seasoning and water to cover.
Espresso Coffee Gifts into cubes Bring to the boil, reduce the heat
2 bay leaves and simmer over a low heat for 1
Dogs always welcome 4 sprigs fresh thyme hour, skimming regularly, if required.
Log Burning Stove 1 onion, peeled and cut into quarters Remove from the heat and cool
1 leek, roughly chopped slightly.
1 Church Street, Craster, 3 garlic cloves, peeled and crushed Transfer the lamb to a large,
Northumberland salt and freshly milled black pepper ovenproof casserole dish and strain
NE66 3TH 1.2 litres cold water the vegetable liquor over the lamb.
Tel: 01665 571251 200g baby carrots, scraped and Discard the vegetables and herbs.
Open everyday 10am-5pm halved if large Add the baby carrots, turnips, onions
200g baby turnips, scraped and or shallots, leeks, white wine and
shorelinecafecraster@gmail.com quartered, if large lamb stock. Bring to the boil, reduce
200g baby onions or shallots, peeled the heat and simmer for 15 mins.
200g baby or small leeks, halved Add the dwarf or French beans
200ml white wine (dry or medium) and cook for a further 3-4 mins. Add
200ml good, hot lamb stock the frozen peas or petit pois and
200g dwarf or French beans, cook for a further 2 mins or until the
trimmed vegetables are cooked.
200g frozen peas or petit pois Season and garnish with the
2tbsp freshly chopped flat-leaf herbs and serve with plenty of crusty
parsley or chervil bread to soak up the juices.
Note: The stew can be cooled and
GOOD, HONEST Method kept in the refrigerator for up to 24
FOOD WITH A Place the lamb in a large pan with hours, then reheated slowly.
SPRINKLING
OF NORTHERN
CHARM...
LUNCH PRE-SHOW
& DINNER TAPAS
WINES & BEVERAGES
McKennas, Northern Stage, Barras
Bridge, Newcastle upon Tyne, NE1 7RH
Tel: 0191 242 7242
www.mckennasatnorthernstage.co.uk
OPENING TIMES
Tue - Sat: 9.30am - 11pm, Mon: 9.30am - 6pm,
Breakfast served until 11.30am
@McKennascafebar
McKennasatNorthernStage
14 appetitemag.co.uk
AWARD WINNING FARM SHOP & TEA ROOM
TEA ROOM:
A cosy, friendly place offering a selection of breakfasts,
daily specials, homemade sandwiches, cakes, scones,
speciality teas and great coffee.
BUTCHERY:
Suppliers of finest produce from the Tyne Valley
FARM SHOP:
Offering a selection of fresh local produce, cheese, jams,
chutneys, breads, homemade pies, quiches and much more!
appetitemag.co.uk 15
VISIT ONE OF THE TONEY MINCHELLA
STARTERS
CAFES IN SOUTH SHIELDS
All with delightful views, delicious coffee, hot & cold food,
breakfast and of course fantastic ice cream!
BREAKFAST served daily 8am-10am. Teas, coffees & cakes 8am-12 noon
FOOD SERVED Mon-Sat 12-9pm. Sunday lunch 3 courses 18.95
@DukeinNewton
appetitemag.co.uk 17
dig this
VICKYS
GAR DE N
Purple reign
The purple-sprouting broccoli at finding people happy to workwhen
Vallum is insane.It's like being the work is there, but we have
in a virtual reality world down been lucky. The more Vallum
here in the garden, and it's been grows the more it becomes like
a bumper crop this year. an extended family and we are so
The colours are amazing and grateful to everyone who makes
we can't do enough with it. We've Vallum happen.We have never had
sauted it with chilli, put it in tarts so many youngsters applying for
with stilton and even worked it into summer jobs - good for you, the
sourdoughs. The most amazing youth of today!
use, however, is when we pop it on The hens are laying and the
the Sunday lunch as the jewel in multi-coloured free-range eggs
the crown; it sets the North Acomb (VERY free range eggs!) are on
Farm roast pork off a treat.We love sale. We don't know where the
it, and it turns the water a crazy hens go / live / laugh / love, and
shade of purple, which make us in general we are full of optimism
smile (simple things!). and team spirit for the crazy busy
The hard work begins now months ahead.
all across the site; getting the We have been enjoying Catriona
vegetable beds ready and generally MacDougall's blog Cook Yourself
The Last Days of the Raj sorting out before spring takes a
firm hold and we can't keep up.
Our first wedding is in April so
Happier www.cookyourselfhappier.
com - please check it out.She has
great feelgood recipes which are
there is much work afoot preparing, accessible to thee and me.
A truly wonderful evening was had by all, polishing and organising ready for I was very fortunate; Catriona
incredible food, top-notch service and staff and a the 2017 season.We do love a knows the best places to eat and
lovely relaxed atmosphere. wedding! The yurts are nearly ready abducted me on a 48-hour road
to go up, so from April the site is trip to Skye to eat at The Three
Evening Chronicle fully open with our shop back to Chimneys last week. It was a
seven days a week. heavenly trip, if an insane drive, and
Of course it's tricky, balancing yes, we laughed until we wheezed!
slow winters with peak season and Happy spring!
18 appetitemag.co.uk
T H E G AT E H O U S E
COOKING + DINING + G AT H E R I N G
Once a building that held the keys to our village in the moors,
this spring 'The Gatehouse' is breathing in a new life.
6th May 2 0 t h M ay
M a rt in Sween ey Tom F ra ser
( T he T ramshed, Shor editc h ) ( Scott s , M ay fa ir)
Lo rd C r e w e A r m s T h e S q u a r e B l a n c h l a n d N o r t h u m b e r l a n d D H 8 9 S P
T: 0 1 4 3 4 6 7 7 1 0 0 E : e n q u i r i e s @ l o rd c r e w e a r m s b l a n c h l a n d . c o . u k
w w w. l o rd c r e w e a r m s b l a n c h l a n d . c o . u k t : Lo rd _ C r e w e _ A r m s f : Lo rd C r e w e A r m s B l a n c h l a n d
CONSERVATORY AND OUTDOOR COURTYARD GARDEN
yes, chef!
Dave Coulson, head chef and co-owner of the excellent
Peace & Loaf in Newcastle, offers an insight into life in
(and out) of the kitchen
Jesmond Road
Newcastle, NE2 1LA
tel 0191 281 5222
www.peaceandloaf.co.uk
CHEF
THE
PERFECT
TONIC
Regular readers will be aware
that the last edition of appetite
This three-day festival of all
things gin at Durham County
devoted four pages to the glory of Cricket Club celebrates the
gin. And, now that weve almost growing range of gin, botanicals
sobered up, we have an excuse and juniper-inspired cocktails
for another page thanks to the being produced in the North East,
forthcoming Durham Gin Festival, Cumbria and Yorkshire.
for which we happen to be the The event on June 16, 17
official media partner along with and 18 will also feature fantastic
our sister publications, Cheers street food vendors and live
and The Northumbrian, and the music, all of which will help the
lovely folks at Relish Publishing. I sampling of more than 70 gins go
know, its a tough job, but down a treat.
THE GIN
The best of North East gin
THE FOOD
Durham Gin Festival will bring
will take centre stage with together three of the Norths
Sunderlands Poetic License, best street food operators.
Northumberlands Moorland Indian street food pioneers
Distillery, Hepple Gin and Dabbawal will be bringing the
Steampunk. The excellent Alnwick best of Mumbais stunning
Gin and The Durham Distillery street food and snacks fresh
are also sure to be big hits from their Jesmond and High
as is Masons Yorkshire Gin Bridge, Newcastle kitchens.
from Bedale. The boys from La Petite TEAROOM, PARTIES, CRAFT WORKSHOPS
Official drinks partner Fever- Crperie will be creating sweet
Every aspect of our tearoom has been given a sprinkling of fairy dust.
Tree will also be a big part of the and savoury crpes throughout
Escape the real world and call in to sample our delicious range of
event providing the best mixers the day, while the Scream lovely lunches, homemade cakes, scones and pies as well as a great
and botanical drinks to add to the for Pizza camper van-turned selection of tea, coffee and soft drinks. Were fully licensed too!
quality gins on offer. pizzeria will be on hand too.
I
ve long been a fan of replaced with a stylish restaurant bakery and knowing how good it is, and lightly toasted, is filled with
Sweethart Coffee & Cake in vibe as the sun sets. and a starter of pan-fried prawns local beef and a standout bacon
Consett, Co Durham and The irresistibly named Every Bit on a slab of rosemary focaccia jam. Mark wont divulge its secrets,
the produce of its owner, of the Pig, a staple of the weekly is excellent; the chilli and garlic- but he does reveal that it includes
the talented builder-turned- bistro menu, is stunning; you could marinated prawns and a generous maple syrup and bourbon, among
baker Mark Hart. easily pick it up and place it on squeeze of lemon re-energising the numerous other secret ingredients.
His bread and cakes are a any of the trendiest dining tables senses after a day in the sun. Our desserts are finished to
must if youre lucky enough to of Newcastle or Durham and be Asparagus with a fried duck egg the same beautiful standard as
live nearby - or willing to make a delighted by it. is simple and delicious, the gooey the bakerys sweet treats; the
20-minute detour like me - and we Topped with a sliver of crackling, yolk meandering across the plate pistachio tuille with rum-soaked
get a reminder of just how good it the perfect combination of salt before it is swept up with Yorkshire rhubarb trifle is a sticky
is with a few slices as Mark, who and fat, its a hearty, warming more bread. cinder toffee-inspired delight, while
is waiting at table at 7pm having indulgence. Sweet belly pork is Upstairs, there is a new private the gold leaf-topped billionaires
started in the bakery at 3am, shows served alongside fillet, earthy filo- dining room, complete with a chocolate pudding with salted
us around Sweetharts new home. wrapped black pudding, pressed 20-seat round dining table made caramel is an indulgent treat.
Having moved across the shoulder, and ham hock which has especially for the space. We also Three courses each, with
road, Marks new bistro - which is been breaded and lightly fried. A tour the rooftop conservatory, which drinks, is excellent value at 70 - a
revealed each Friday and Saturday big dish (none of the portions are will be filled with fresh herbs by the reminder that, when you live in
night, having served as a caf in small here) the various flavours time you read this. town like me, its too easy to stick
the morning - is a long way from of pork and the combination of The bistro menu is finished off with city centre favourites, yet the
the bustling feel youll find during textures work beautifully together. with grills, from which the burger is short drive to Co Durham is amply
the day; the light, open space Bread is a must, being in a the standout. A brioche bun, sweet rewarded by this hidden pleasure.
Sweethart Coffee & Cake, Durham Road, Blackhill, Consett, DH8 8RR, tel 01207 501 100, www.sweet-harts.com
22 appetitemag.co.uk
LET US HELP YOU TO MAKE YOUR COOKER
THE HEART OF YOUR HOME...
Since 1931, our family business (est 1888) has supplied and installed AGA Cookers in homes throughout
the North East and North Yorkshire. We are also experts in Range Cooker appliances and our unbiased
advice will allow you to make the right choice for your kitchen design and budget.
Our magnicent Showroom has a dedicated display with working models and demonstration area.
We have collections of high quality Range Cookers from Lacanche, Steel, Falcon, Mercury
on display and new for 2017- KitchenAid Major Appliances.
Putting on
The Ritz
From South Shields to The Ritz via plate pies, roast dinners
and state banquets, we talk food with Ritz executive chef
John Williams MBE
Y
oud be forgiven for use the best ingredients we had your gravy, influenced a Ritz dish
assuming that life for 100 years ago, weve just improved with braised veal shin. That was
Ritz executive chef on the simplicity with which we posher of course, but the basic
John Williams, a man used to cook. Wed boil, roast and foundations of her mince and
the French, no less, poach, while the French were dumplings were there.
have honoured with more advanced; bringing in their His favourite Ritz dishes include
their equivalent of techniques has improved langoustines served with spiced
the MBE for services to their British cooking. carrot pure and lemon verbena
cuisine, would comprise wall-to- Williams, 58, began his career sauce, which takes him straight
wall foie gras and beluga. at The Percy Arms Hotel in back to childhood days sucking out
The reality of heading up the Otterburn, Northumberland with an the sweet meat from the prawn
kitchens at one of the worlds introduction to fresh ingredients. claws his father brought home.
smartest hotels is probably not far I will never forget the smell of the He also enjoys The Ritzs braised
off, though Williams personal taste grouse I was given to pluck on my turbot served on cauliflower pure
remains true to its foundations in first day, he says. I still head out with braised morels, broad beans
South Shields, where as a child he on August 12 to find that smell - and baby leeks with champagne
was his mothers kitchen helper. and memories come flooding back. sauce, and a pigeon dish from the
Plate pies, roast dinners with The second of six children, life current menu with a truffle and foie
Yorkshire pudding, and prawn was simple. We didnt have a lot, gras sauce which he considers the
claws his father brought home but I loved my mothers cooking. most beautiful sauce in the world.
from the quay form the culinary Shed shout me in from playing At home, his tastes are simpler,
memories of a man who would go football to scrape the Jersey royals his go-to a simple roast chicken
on to be awarded an MBE and and Id get four with melted butter with sage and onion stuffing
the French equivalent, the CMA, in as my reward. I used to do the mint though the Yorkshire pudding
recognition of his commitment to sauce for the lamb as well and Ive which would have accompanied
French cuisine. been in love with Jerseys and mint chicken and every other roast back
His office overlooks a new suite sauce ever since, he says. home in South Shields is reserved
of kitchens at The Ritz staffed by He was also inspired by an solely for beef. Ive become a bit of
65 cooks, and there remains the early celebrity chef, Graham a snob, admits John.
hint of a Shields twang to his voice, Kerr TVs Galloping Gourmet. I With 40 years cooking for the
despite 40 years in Londons top remember watching him travel to great and the good behind him, he
hotels, including The Berkeley and the best restaurants in the world could dine out on celebrity stories
Claridges, where he was executive to eat the finest food and I wanted for the rest of eternity. Im only a
chef. Trained in classical French some of the same, he says. Ive cook, but Ive met some amazing
style by the legendary Remy used influences from my mother people and I live like a king with
Fougere, with whom he went on throughout my menus, he adds. access to some of the finest food
to open a restaurant at Londons Her take on dumplings, the ones and wines in the world, he says, Langoustine, celergy
Royal Garden Hotel, he says: We as big as your fist which soak up though his favourite story is of a and lovage
24 appetitemag.co.uk
STAR TURN
appetitemag.co.uk 25
STAR TURN
Roast grouse,
celeriac, salted
grapes and
walnuts
SERVES 10 Accompaniments:
Ingredients Celeriac pure
butter for frying 1 celeriac
10 grouse 250g butter
80g Alsace bacon lardons 100ml cream
350g white grapes salt
200g salsify Method
20g chopped parsley Peel the celeriac and cut into
200g celeriac pure small pieces. Place in a vac pack
150g girolles bag with 50g of the butter. Seal
punnet baby watercress completely and steam until well
80g candied walnuts cooked. Blitz in a food processor.
200g roast juices Add the butter in small amounts
with the cream and salt. Blitz until
Method smooth. Check for seasoning.
Quickly seal the grouse in foaming
butter, then finish in the oven at Candied walnuts
180C/Gas 4 for 12 mins. 100g walnuts
Saut the bacon lardons in foaming 1 litre water
butter then drain. 1kg sugar
Peel the grapes and lightly salt Method
them. Bring the water and sugar to the
Cut the salsify into small batons boil so the sugar dissolves. Place
then caramelise in oil and glaze the walnuts in a tub, pour over the
with a small amount of sauce liquid and soak in the fridge for 24
(recipe, right), finally finishing with hours. Strain off all the liquid and
chopped parsley. fry slowly in a pan with oil. Remove
Saut the girolles. from the oil and dry on a J-cloth.
Dress the plate with celeriac
pure (recipe, right) swiped on Salsify
one side with a couple of walnuts 200g salsify
per plate neatly arranged on top. juice of 1 lemon
Remove the grouse breasts from 25g olive oil
the crowns and put the breasts salt
together, skin side facing out. Method
Deglaze the roasting pan with the Wash and peel the salsify then
jus and serve on the side. place in vac pack bags with the
lemon juice, olive oil and salt. Seal
completely and steam until cooked.
Chill and cut into batons. Finish as
in the main recipe, above left.
26 appetitemag.co.uk
STAR TURN
Roast chicken
with stuffing
SERVES 4 Place the chicken in a roasting tray
Ingredients with a little oil, then put the onion,
roast chicken: lemon and herbs in the cavity; tie
1 good free range or organic the legs with string. Place in the
chicken, giblets removed oven and roast (time dependent
40g soft butter on size) basting every 15 mins so
30ml oil it becomes a rich golden brown.
1 onion, peeled and halved Once cooked, remove from the
1 lemon, halved oven and leave to rest for 20 mins.
3 large sprigs of rosemary Reserve the juices for the gravy.
3 large sprigs of thyme For the stuffing, melt the butter
gravy: in a pan and add the onion, cover
200ml stock, ideally made from with a lid and sweat for 3-4 mins.
the chicken giblets and poultry Remove from the heat. In a mixing
trimmings bowl, mix the sausage meat with a
stuffing: wooden spoon, add the onions and
500g good spicy sausage meat herbs with the chestnuts. Finally,
(Cumberland) add the breadcrumbs and mix
100g onion, finely chopped thoroughly. Mould into some foil
150g chestnuts: blanched, peeled then roll into a large sausage and
and broken up (optional) place on some baking foil and cook
150g fresh breadcrumbs at the same temperature for 30
bunch sage, chopped mins until cooked through.
bunch parsley, chopped For the gravy, skim off the
25g butter excess fat from the juices and
place the tray on the stove. Add
Method stock, bring to the boil and simmer
Remove the chicken from the for 10 mins, season and pour
fridge 2 hours before cooking. through a sieve into a serving jug.
Preheat the oven to 180C/Gas 4. Note: if you prefer thicker gravy
In a bowl, mix the butter with some finish with a tablespoon of slaked
seasoning. Using your fingers, corn flour.
carefully lift the skin away from the Serve with: Brussels sprouts,
breast of the chicken and smear glazed carrots, roast parsnips,
the butter under the skin on to whole salt-baked beetroot, duck
the breast. fat-roast potatoes
appetitemag.co.uk 27
THEGRAZER
I
ts been a very busy few picked some lovely fresh vegetables
months, with charity and TV and herbs then cooked together
taking up all my time, which back at Cook House.
sounds glamorous but in fact I lost all sense of what to say,
has just been very hard work. how to move and talk at the same
Something for Syria came time, how to chop, but thankfully
to life at the end of February. they were a very encouraging and
A night that began as an idea at friendly bunch and were also very
Christmas to raise some money for good at editing.
the people of Aleppo and escalated Michel was a pro, super
into a full on massive do at Wylam professional, a really nice guy. Since
Brewery that raised over 30,000! it has been on TV, Cook House has
It still makes me quite emotional. It been inundated with new customers,
just shows what you can do when a which is wonderful, and incredibly
few of you put your heads together hard work! Im definitely going to
and call on the kind and talented need a holiday at some point!
people of the North East. Roux Jnr. The crew spent 10 hours In other news the rhubarb is
Just when it felt calm and I filming at Cook House last summer up, so I thought you might like a
could get back to the work and for the programme - who knew simple but delicious cake recipe. It is
life I had totally ignored running there was so much to film in such one of my favourite cakes, not overly
up to the event I got a call from a tiny space? - and I was incredibly sweet, but buttery and crumbly.
Boomerang Productions; I was nervous. Thankfully that didnt seem The outside of the cake forms a
going to be on TV! Cook House to show through too much. delicious buttery crust and it is soft
appeared last week as part of a If you didnt see it, one morning and fruity in the middle, which is
new series on Channel 4 called Michel Roux arrived at the door and lovely with a dollop of cream.
Hidden Restaurants with Michel off we went to Ouseburn Farm and Spring really is sprung!
More from The Grazer at the-grazerblogspot.com and eat her food at The Cookhouse, Ouse Street
Newcastle, NE1 2PF, www.cookhouse.org
RHUBARB CAKE
Ingredients
greaseproof paper, heat the oven
to 160C/Gas 3, then melt the
butter in a pan and set it aside
plums... anything delicious. Finally,
combine the flour mix with the
butter and egg mix - it is quite a
150g butter to cool slightly. Combine the thick batter when its done - and
225g self-raising flour flour, sugar and baking powder mix until its smooth. Add of the
225g caster sugar in a bowl, and beat the eggs mix to the cake tin and spread it
1 tsp baking powder and almond essence together out. You will think it seems like not
2 eggs in another small bowl. Prepare very much, but dont worry. Lay the
tsp almond essence the fruit. I used 2 sticks of rhubarb over the mix in an even
2 sticks rhubarb (or any other fruit) rhubarb cut on the diagonal layer. Add the rest of the mix to
and tossed in a bit of sugar. the centre of the cake on top of
Method This cake also works well with the rhubarb. Pop it in the oven and
Line a 20cm cake tin with apples, raspberries, pears, bake for 50 mins.
28 appetitemag.co.uk
THE GRAZER HOMEMADE HOT FOOD SCONES CAKES SOUPS
The
Watling
ITALIAN DINING
in the heart of
NEWCASTLE
Situated under the Tyne Bridge in the heart of Newcastles popular
Quayside, Unos is a family-run restaurant which has been serving
the finest traditional Italian food since 1989.
18 SANDHILL, QUAYSIDE, NEWCASTLE UPON TYNE, NE1 3AF TEL 0191 261 5264
www.unosrestaurant.co.uk
pe w
y
n eek
7
Homemade
Soup, Scones,
Cakes &
Afternoon Teas
GLUTEN FREE
OPTIONS
26 Middle Street,
Corbridge, NE45 5AT
Tel: 01434 633130
www.masseystearoom.co.uk
Masseys
Traditional tea room
appetitemag.co.uk 29
RECIPES
TASTE OF
THE COUNTRY
With spring in the air at appetite HQ, we head a mile up the road to the
Duke of Wellington Inn at Newton, near Stocksfield, named the Best Hotel
in Northumberland by the Daily Telegraph Travel team. These dishes
from head chef Dave McKie are guaranteed to whet your appetite
30 appetitemag.co.uk
RECIPES
CHEESE SOUFFL
SERVES 6 stirring continuously. Whisk out
Ingredients any lumps with a balloon whisk,
20g melted butter to line 6 add mustard and cook, stirring
ramekins constantly, over a low heat, for
25g grated parmesan to line 15 mins. Remove from the heat,
ramekins stir in cheese and egg yolks and
275ml whole milk season well. PEARL BARLEY ARANCINI
AND PUMPKIN PURE
1 white onion, peeled, left whole Put the egg whites in a bowl and
8 cloves whisk with a clean whisk until
grated nutmeg peaks form whites. Fold gently SERVES 4
40g butter into the white sauce with a metal carrots, celery and shallots for
40g plain flour spoon. Fill prepared ramekins Ingredients 5 mins, add garlic and pearl
100g mature cheddar, grated with souffl mix. arancini balls: barley and stir. Add white wine,
1 tsp English mustard Make a bain marie by boiling the 6 tbsp butter bring to a boil then simmer and
salt and pepper to taste kettle, then take a large baking 1 head celery finely diced reduce by half. Add stock and
3 free range eggs, separated dish, line it with a clean tea towel 4 carrots finely diced cook, stirring occasionally, over
1 heaped tsp chopped chives and stand the ramekins in it. Put 6 shallots finely diced a minimal heat until the liquid is
in the oven, then pull out the tray 4 cloves garlic crushed absorbed and barley is cooked.
Method half way so that you can reach 720g pearl barley Take off the heat, season and
Pre heat the oven to 135C/ the edge to carefully pour in hot 2.2 litres vegetable stock add cheese. Cool then form into
Gas 1. Brush the insides of six water from the kettle to 3/4 up 200ml white wine balls. Coat in beaten egg and
ramekins with melted butter and the sides of the ramekins (putting 4 tsp salt breadcrumbs, place on a greased
dust with grated parmesan. the water in the bain marie once 4 tsp ground pepper baking tray and bake for 20 mins
Peel a white onion and stud with it is already on the oven tray 100g parmesan, grated until crisp and golden.
8 cloves. Heat the milk gently in avoids trying to transfer it from 1 egg, beaten For the pumpkin pure,
a small pan, add the onion and kitchen table to the oven with the 100g breadcrumbs melt butter in a pan and sweat
a little grated nutmeg. Remove water in it - hot water spillage pumpkin pure: pumpkin and shallots for 5 mins.
from the heat, cover with a tight- into the souffls will ruin them!). 4 tbsp butter Add stock and cook over a
fitting lid and allow to infuse for Cook for 25 mins until the tops pumpkin, in small cubes medium heat until tender. Pass
10 mins. Melt the butter in a are risen and have a slight 6 shallots, finely chopped through a sieve and blitz in a food
heavy-based pan, add the flour wobble. Remove and serve 750ml vegetable stock processor, adding further liquid if
and cook over a gentle heat, immediately. salt and pepper needed, then season and serve
stirring constantly with a wooden Note: You can make these in alongside the arancini.
spoon for 10 mins to make a advance simply make the Method We serve with roast piccolo
roux. Allow to cool a little. mixture and cover in clingfilm For the arancini, pre-heat oven parsnips, beetroot roasted in
Re-heat the milk, strain and and transfer to the oven to to 180C/Gas 4. Melt butter in maple syrup and scorched
add to the roux a little at a time, cook later a heavy-based pan and sweat salted cauliflower
appetitemag.co.uk 31
RECIPES
32 appetitemag.co.uk
SEASONAL SHOWCASE
TASTING MENUS
WWW.ARTISANNEWCASTLE.COM
Open: Mon-Thurs 9am-5pm, Fri & Sat 8am-5pm Sun 10am-3pm koochieculture
appetitemag.co.uk 33
KITCHEN KIT
If it tastes as good asit
looks, then it should
be inyourkitchen!
CUTTING IT ITALIAN
Lay out the cured ham, Portuguese
paiola and painho on a serving plate
PASSION
for the perfect charcuterie platter, For the ultimate in
from 3.70 to 7 at Brocksbrushes sophisticated snacking,
Styford Roundabout, Stocksfield open one jar of raw basil
NE43 7UB, tel 01434 633 100 pesto 4.95 and one bag of
www.brocksbushes.co.uk Seggiano mini lingue Italian
savoury flatbreads, 2.85
and handmade in Piemonte
TIM E
853 849, www.facebook/
danielfarmwylam
34 appetitemag.co.uk
KITCHEN KIT
TEA EVE
This gorgeous Tea Eve 30TH ANNIVERSARY
porcelain double wall mug EASTER TREATS TO SAVOUR
with lid and strainer
is 17.95 at Pumphreys
Newcastle and Blaydon
tel 0191 414 4510, www.
pumphreys-coffee.co.uk
GET FRESH
Keep things fresh with a Prices chefs
Local honey
candle 5 large and 4 small at
Corbridge Cookshop and more
Middle Street, Corbridge, NE45 5AT
tel 01434 632 582 When it comes to quality and
www.corbridgecookshop.co.uk taste, youll find our honey
travels well. An inspired choice
of the finest honeys and honey-
based organic products.
Traders at local markets and
suppliers to exclusive outlets
including Fenwick and the
finest restaurants in the UK
including Inver Restaurant
voted AA Restaurant of the
Year Scotland 2016.
COOKIE CUTTER
This year we are supplying bees
to beekeepers (available from
May). Please order early.
appetitemag.co.uk 35
FISH
Seafood risotto
SERVES 4
Ingredients
36 fresh mussels
150g squid, thinly sliced
900ml fish stock
50g butter
1 tbsp olive oil
1 white onion, chopped
1 clove garlic, crushed
300g Arborio risotto rice
120ml white wine
50 parmesan cheese
juice lemon
450g prawns, peeled
Method
Wash and clean the mussels.
Open by placing in a pan with
a little water, cover tightly and
put over a high heat. When
open, strain, remove the meat
from all but 16 shells, and set
aside. Wash and clean the squid,
removing any transparent bone.
Cut into rings and tentacles in
half. Heat the stock in a pan and
leave on the hob to simmer.
In a large pan, melt the butter and
oil, add the prawns and squid and
sweat for 1-2 mins. Remove with
a slotted spoon and set aside,
leaving as much butter and oil in
the pan as possible.
Now add the onion and garlic
and sweat for 3 mins. Add the
rice and mix well. Add the wine
and bring to a simmer for 2 mins.
Add a ladleful of the simmering
stock and stir until it is absorbed,
then repeat, stirring continuously
until all the liquid is absorbed and
the rice is tender. Five minutes
before the end of cooking, add
lemon juice, cheese and mix well,
then stir in the seafood. Cook for
5 mins more. Season and serve.
36 appetitemag.co.uk
Delicious tasting locally caught fresh
sh & seafood served straight from the boat to your plate
The Boat House - Amble Leazes Street, Amble, Northumberland NE65 0AA Tel: 01665 711 232
www.boathousefoodgroup.co.uk
Blyth Boat House Quay Road, Blyth, Northumberland NE24 3PA Tel: 01670 369 052
www.blythboathouse.co.uk
The Fish Shack - Harbour Rd, Amble, Northumberland NE65 ODD Tel: 07426 277158
FISH
Method
Pour the milk into a wide-
bottomed pan and season with
salt. Warm to a gentle simmer,
add the fish and cook for 5-8
mins, depending on the thickness
of the fish. Remove the fish and
set aside. When cool, flake gently.
LINDSAY
THE WORLD FAMOUS
ESTABLISHED 1936
FED UP WITH TIRED, BLAND FISH
FROM SUPERMARKET COUNTERS?
Weve been fish merchants in the North East for over 70 years maintaining
the same constant first class quality at a fair price...
Specialities - Oak smoked salmon &
If you dont know us already - now is the time to try the best stuff ! the famous Craster Kippers
Visit our shop where all types of seafood & local produce are
available all year round. Fax & email orders taken.
As featured on
Tales from Northumberland with Robson Green
appetitemag.co.uk 39
HEALTHY APPETITE
Thespears
have it
Asparagus food of the gods, and the British
variety comes into season at the end of April.
FE E LI NG
TIP-TOP
W
e all know has vitamin K, which is essential
about its racy for healthy blood clotting (yeuch
connotations as sorry), it promotes healthy bacteria
an aphrodisiac in the intestine which means it can
(Really? With help reduce bloating, and its a
boiled eggs? mild diuretic, so it can help you to
We dont think detox.
so!) but do you know how good Plus, it is ridiculously tasty,
asparagus is for you? especially griddled and dipped in
Its full of Vitamin C, which creamy hollandaise or runny egg.
boosts your immune system, it On a health kick? Try these
Skinnyasparagus Method
omelette
Ingredients
Mix the eggs and egg whites with
a fork, season with salt and pepper
and set aside. Heat the olive oil in
2 whole eggs a frying pan and gently sweat the
3 egg whites onion and asparagus for about
sea salt and fresh black pepper 3 mins until tender. Add the egg
2 tsp olive oil and cook over a medium heat until
2 spring onions almost set, then finish under a
6 fresh asparagus spears, medium grill. Fold and serve with a
trimmed and diced green salad and a little parmesan
parmesan cheese, to garnish cheese over the top.
40 appetitemag.co.uk
HEALTHY APPETITE
asparagus pizza
Serves 2 seeds, season and combine.
2 bunches asparagus, chopped,
tips set aside
1 medium onion, finely chopped
6 ripe cherry tomatoes
red onion
1 fresh red chili, de-seeded
Ingredients Stir in enough of the egg for a 2 cloves garlic (optional)
750g cauliflower florets firm consistency. I large white potato, peeled and handful coriander leaves
1 clove garlic, minced Spoon the cauliflower mixture finely chopped 2 garlic cloves
75g ground almonds onto a large greased and lined 2 big handfuls fresh spinach juice of lime
3 tbsp ground chia seeds baking tray and spread it into 700ml vegetable stock tbsp. extra virgin olive oil
sea salt and fresh black pepper a 30cm circle, a little thicker at salt and fresh black pepper sea salt and black pepper
2 eggs, beaten the edges to make a crust. Bake 2 tbsp low fat plain Greek
1 courgette, finely sliced for 15mins-20mins until golden yoghurt Method
12 asparagus spears, trimmed brown and crisping at the edges, Yes, avocado is good for you, but
2 tbsp pesto then set aside to cool a little. Method it also has about 12 times the
2 tbsp passata Meanwhile, heat a little oil in a Heat the butter and oil in a pan, fat content of good old skinny
1 small red onion, finely sliced griddle pan and add the courgette fry the asparagus tips for 2mins asparagus, so try this take on the
fresh basil leaves to garnish slices in batches to sear on both to soften a little, then set aside. Mexican favourite
sides. Remove and set aside, and Add the onion, garlic, trimmed Bring a pan of water to the boil,
Method do the same with the asparagus, asparagus stalks (not tips) and turn down to a simmer and throw
Heat oven to 200C/Gas 6. Whiz then soften the onion a little in the chopped potato and cook for up in the trimmed asparagus for 5
the cauliflower in a food processor same pan and set aside. to 10 mins to soften. Add the mins or until tender (not mushy).
until its like rice, then microwave To assemble the pizza, spread spinach and stock, stir, bring to Drain immediately and run under
in a bowl covered with clingfilm a thin layer of passata over the the boil and whiz smooth with a cold water to stop it cooking,
until softened. Set aside to cool. cauliflower base, arrange the stick blender. Add more water for chop finely and set aside.
Tip into a clean tea towel, scrunch onion on top, some pesto, then consistency if needed. Season If you like a smooth guacamole,
into a ball and squeeze out as the courgette and finally the and serve with the asparagus tips now just blitz it all in a food
much liquid as you can. Mix the asparagus. Put back in the oven on top, plus a dollop of Greek processor. Alternatively, if you
cauliflower in a bowl with the for 10-12 mins. Serve with a yoghurt if you wish. prefer a bit of texture, chop the
garlic, ground almonds, and chia scattering of basil leaves. dry ingredients into very small
dice in a bowl, then add the lime
TIP
juice and oil and combine. Either
way, before serving, adjust the
seasoning and add more lime
To avoid the dreaded soggy bottom, keep the topping light. juice/oil if you wish, and serve
If you have too much asparagus and courgette, you can with a sprinkling of coriander
always serve it on the side. leaves over the top.
appetitemag.co.uk 41
BY THE SEASIDE
park
life
THE FRESHEST INGREDIENTS BROUGHT
TO YOU EVERY DAY!
Using local and artisan suppliers bringing passion,
provenance and above all great flavour to all our food. PureKnead Artisan Bakery sells a range of high
Delicious food made fresh to order
Cakes and sweet treats baked in store every day
quality bread and cakes, all made with quality
Eat in or take out - your menu, your choice ingredients and attention to detail and design.
Licensed, so why not enjoy a glass of wine with your meal
Dog friendly so youre welcome to bring your pooch
(as long as they are well behaved)
Park View
Deli Bar
T: 07964 864 181
paulalwatson@virginmedia.com
152 Park View | Whitley Bay | NE26 3QW
FOOD - HOMEWARE - GIFTS
188 Park View, Whitley Bay, NE26 3QP | Tel: 0191 252 8236 purekneadwhitleybay
www.parkviewdelibar.co.uk | Open Mon: Sat 9am, Sun 11am purekneadwhitleybay
42 appetitemag.co.uk
BY THE SEASIDE
We head to the coast to check out the cafs and restaurants on
Park View, Whitley Bay, and pack a picnic for the beach with the
produce of the bakeries and delis along this foodie street
EDENS CAF The menu is full of hearty fayre home for later.
When it comes to starting out including all-day breakfast, hot 193 Park View, www.
to walk down Park View, Edens stottie dips and mini stotties pulpfictionfuturefood.com
Caf is a great starting point. Run alongside sandwiches and daily
by Janice and patisserie chef/ specials every lunchtime. They also PARK VIEW DEIL BAR
chocolatier Rob Eden-Bagley, this do a top-notch cuppa. This fab deli is filled with the
coastal caf serves up a top full 1-5 Countess Avenue freshest ingredients from local
English breakfast and fantastic www.facebook.com/Cottage- and artisan suppliers. The cheese
breakfast pancakes. Everything Kitchen-150235811683424 counter is incredible and the treats
here is homemade, from the soups, on sale incude jams, dressings,
sandwiches and daily specials at PULP FICTION pasta sauces, Sloemotion gins
lunchtime to the cakes, scones and For the healthier-minded, Pulp and vodkas, and more. Theres
chocolates. Open seven days a Fiction is the highlight of our tour. also a caf menu for breakfasts,
week, the caf has just celebrated Set up in 2015, this fab future sandwiches and salads, cakes and
its first birthday and is licensed. food and juice caf is home to all bakes. Its dog friendly too.
203 Park View, www.facebook. things green and good for you. 188 Park View
com/pg/edenscafe On a sunny day the garden is the www.parkviewdelibar.co.uk
perfect place to stop for lunch or
THE COTTAGE KITCHEN a smoothie among the fruit and NICHOLSONS BUTCHERS
Just off Park View on Countess veg grown for the kitchen. Enjoy A Whitley Bay institution,
Avenue, The Cottage Kitchen is breakfast, lunch, superfood snacks Nicholsons has been here for more
home to proper home-cooking and clean treats, and take a bag than 100 years. Now into its fourth
and has been a go-to for comfort filled with popcorn, roasted nuts, generation, the family-owned shop,
food on the coast for 50 years. chcocolate bars and brownies which was one of the first-ever
VALENTINOS
FINE ITALIAN CUISINE
FAMILY OWNED AND RUN RESTAURANT
Freshly cooked food using local ingredients
EVENING TRADITIONAL
LUNCH SPECIAL SUNDAY
SPECIAL 3 Courses ROAST
3 Courses (Mon-Thur 5-10pm,
3 Courses
(Fri & Sat Fri 5-6pm,
(Sun
12-3pm) Sat 3-6pm
Sun 5-9pm) 12-5pm)
5.95 8.95
8.95
appetitemag.co.uk 43
BY THE SEASIDE
PureKnead
Haven of Self-Indulgence...
All our delicious hand-made patisseries,
gateaux and cakes are a wonderful taste
sensation using the finest ingredients,
all of which can be enjoyed in our Caf,
or to Take-Away.
A Home-From-Home Experience! Full English and continental breakfasts,
light lunches including sandwiches
Known for serving great quality traditional British food using the very made to order, home-made soups, teas
best meat in every dish including British Pork and top quality Angus beef. and coffees and the most amazing hot
chocolate made with real Belgian chocolate
Delicious Sunday Lunches to eat in or takeaway! with over 20 varieties to choose from.
Fully Licensed with a selection of wines and beers.
THE COTTAGE KITCHEN Whitley Bay 203 Park View, Whitley Bay, NE26 3RD
1-5 Countess Avenue, Whitley Bay, NE26 3PN Tel: 0191 251 7482
Tel:- 07530 101 186 | Open: Tues-Sat 9am -3pm, Sun 10am - 3.30pm www.edenscafe.co.uk
44 appetitemag.co.uk
BY THE SEASIDE
NEWCASTLE
members of the national Butchers the option to get a custom cake
Q Guild, is home to the best local designtoo.
FESTIVAL
produce and loads of expert advice. 152 Park View
The award-winning produce ranges www.pure-knead.com
from innovative sausages to pies
and pasties. AHAR
140 Park View With a lot of walking and bags
www.nicholsonsbutchers.co.uk full of treats and produce, we had
PUREKNEAD
to finish our trip with a sit down.
Ahar, home to an award-winning 16TH 18TH
Head a little further up the street
to PureKnead and fill your last bag
Bangladeshi and Indian menu, was
a great choice. Popular with locals JUNE 2017
with artisan breads and cakes. The and buzzing when we popped
fresh bread, a white sourdough in, youll find classic curries and AT D U R H A M C O U N T Y
and focaccia in our case, is really an Indian tapas menu available
good as are the cakes they Thursdays and Sundays. CRICKET CLUB - DURHAM
barely made it home before 238 park View
they disappeared. Theres also www.theahar.com
TICKETS ON
SALE NOW
Use early booking discount code DCC25
to claim 25% OFF your tickets at
www.planetjuniper.co.uk/durham
appetitemag.co.uk 45
TheLast Word
Youre looking well John, but if
This month: John Calton, The Staith House
Whos the most famous person
you did happen to be on death youve cooked for? I dont
row, what would be your last remember that many, but there were
meal on earth? Marco Pierre Inside the the judges from Masterchef The
Whites tagliatelle of oysters and
minds - Professionals - Jay Rayner, Andy
and kitche
truffles, of course! ns - of Hayler and Charles Campion.
leading ch
Nice choice. So what have you efs and Whats your food guilty
got in your home fridge right producers pleasure? I love pizzas topped with
now? Weve got some lamb chops, anything hot and spicy. We eat pretty
a really nice bit of Somerset brie and healthy at home so its my treat.
some little bits of charcuterie. We
keep it nice and simple as we tend to And the culinary gods advice
eat out on our days off as we spend you always follow? Cook with the
5-6 days a week in the restaurant. seasons, dont waste anything and
keep it simple. Ive heard them time
And what do you eat for and time again throughout my career.
breakfast? Porridge with granola,
banana and honey made by my wife Your worst food disaster ever?
Kimberley. Something different Black Thursday, as we now call it.
every day eggs, smoothies, a bit Just after we opened The Staith
of everything. House, a Thursday night before
Christmas the gas went off, the fryer
Blimey, thats healthy. Whats broke and we ended up trying to do
your ultimate ingredient, quinoa? 60 covers from a tiny plancha.
Nah, Ive always loved truffles. Ive
used them in all sorts of ways. Glad you go survived that to tell
the tale. Whats your specialty?
And your must-have kitchen Fish and shellfish is the obvious one
tool? A decent knife sharpener with North Shields Fish Quay on our
ours is from Robert Welsh and its doorstep. We also do a lot of game,
fantastic. with some fantastic local produce.
Favourite recipe? I get bored quite What would you be doing if you
quickly so it changes all the time. I werent a chef? I have no idea!
love working with fish and right now I started an electrical engineering
it would be our bouillabaisse with a course, but couldnt get away it.
pan-fried piece of gurnard its an Maybe Id be in wine or a food writer.
underrated fish, beautiful and meaty.
If you only had 10 to spend on
Your favourite cook book? Well, food, what would it be?
Ive got about 1,000, so thats really Id stay in, buy some vegetables and
FR U ITS OF
tough! I keep going back to Andrew chilies and do a pan of soup. The rest
Perns Black Pudding and Foie Gras, would go on some good bread and
which is fantastic, having worked with
him back in the day. And Michel Roux
Jrs Le Gavroche was the first
TH E SEA cheese for cheese on toast.
John Calton is chef/owner of the award-winning gastro pub The Staith House in North Shields, listed in the Michelin Guide,
Michelin Eating Out in Pubs Guide, and The Good Food Guide
46 appetitemag.co.uk
Handmade Kitchens & Furniture
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