dales life winter 2015

Nature Watch

KINGFISHER SPOTTING IN

THE DALES

Yorkshire’s Finest

FANTASTIC FOOD AND GREAT GIFTS

Craft for Christmas

with GORDON RAMSAY and PETER SIDWELL

Cook up a festive feast

MAKE A FABULOUSSEASONAL WREATH

Win

ter 2

015

FREE

ANTIQUES | FOOD | INTERIORS | WILDLIFE | GARDENING

Snow WhitesSTUNNING WINTER FLOWERS

2 | Dales Life | Winter 2015

Suppliers ofBEAUTIFUL KITCHENSAND BATHROOMS

Visit our website: yorkshire-kitchens.co.ukShowroom:Belle Vue of� ce, Market Place,Leyburn, North Yorkshire DL8 5AW

Open:Monday to Friday 9am-5:30pmSaturday 10am-1pm

Please ask for our complimentary brochure

Telephone: 01969 624274

COUNTY KITCHENS(Leyburn) Ltd

3 Winter 2015 | Dales Life |

Shopping for Christmas can be a stressful experience, particularly if you choose to fight your way through the crowds at a jam-packed out-of-town shopping centre.

Fortunately, though, there’s a far easier way to get the job done. Everything you need for a perfect Christmas can be bought right here in the Dales, in a friendly environment, at a relaxed pace, and often at better prices than you’ll find elsewhere.

With so many talented craftspeople, fine food producers and excellent independent shops on our doorsteps, we’re genuinely spoiled for choice. In this issue we flag up some of the highlights, from innovative liqueurs and artisan chocolates to choice wines and succulent free-range birds. And it’s not just food and drink, either. For plenty more great gift ideas, turn to our Lifestyle and Dales Life Loves pages.

So this year, do yourself – and the Dales – a favour by supporting the local businesses that make our region so special!

Every issue, we distribute tens of thousands of copies of Dales Life. Unfortunately, it’s just not possible for us to reach every tiny village and hamlet. That’s why we’ve had some smart new stands made, and we’re installing them at key points around the Dales so those of you who don’t get the magazine through your letterbox can collect a copy. You can find a list of locations on page 103, and also at daleslife.com.

And did you know you can now download a digital version of the magazine from our website to read offline? Tell your friends and family so they can enjoy Dales Life too!

Finally I want to say a huge thank you to all our advertisers for supporting the magazine – please mention us when responding to advertisements.

We’ll be back early in the New Year. Meanwhile here’s wishing you all a very Happy Christmas and a prosperous 2016!

Sue Gillman | Editor

Keep it Local

Don’t Miss Out

from the editor

NOT HAD DALES LIFE THROUGH YOUR LETTERBOX?

See page 103 to find out where you can pick up a copy for free.

MORE THAN JUST A MAGAZINE

Read our latest issue at daleslife.com and follow us on twitter.com/Dales_Life

GUARANTEED DELIVERY

Take out a subscription and never miss another issue! Visit www.daleslife.com


The home of the world’s finest fireplaces

235 HIGH STREET, NORTHALLERTON, DL7 8LUWWW.YORKSHIREFIREPLACES.CO.UK 01609 779866

FULL INSTALLATION SERVICE AVAILABLE

BEAUTIFULLY STYLISH WOOD BURNING AND MULTI-FUEL STOVES, GAS & ELECTRIC FIRES, FIREPLACE SURROUNDS & ACCESSORIES

ALL OVER 5 ROOMS AT OUR SPECIALIST SHOWROOM IN NORTHALLERTON


9 LIFE STYLE Inspiring ideas for your home and garden.

18 WILD ANGLE Photographers celebrate the beauty of the natural world.

20 FLY FISHING The kingfisher is one of our most spectacular birds, and winter is the ideal time to see it.

29 GARDEN NOTES Garden news, products and advice, by Adam Appleyard.

34 SNOW WHITES Nothing lights up the garden like a drift of stunning white flowers, says Adam Appleyard.

42 MAKING MERRY Craft your own gorgeous festive wreath and create some stunning displays with bulbs.

51 FOOD FILE Food news, events and the best of local produce, by Amanda Cook.

55 DRINKS NOTEBOOK Amazing offers on wines and

champagnes, award-winning liquers and a five-star drinks service.

ContentsWinter 2015

Dales Life90 Tadcaster Road,York YO24 1LT.www.daleslife.com

cover image© Mark Hamblin

4234

209

13


Editor Sue GillmanDeputy Editor Brian PikeProduction Claudia BlakeAdvertising Sue Gillman Liz HansonArt Editor Stef Suchomski Proofreader Alison FarrellProprietor Sue Gillman

Contributors Prof. Chris Baines, Mark Hamblin, Paul Miguel, Brian Pike, Ian Henry, RHS Images, Peter Sidwell, Elena Greenway, Amanda Cook, Adam Appleyard, Liz Hanson, The National Trust.

t. 01904 629295, 01904 279499m. 07970 739 119e. [email protected]

Dales Life90 Tadcaster Road,York YO24 1LT.

56 A ROASTING FROM RAMSAY Rustling up Christmas lunch does not have to be a chore. Gordon Ramsay shows you how to have a stress-free Christmas.

68 THE DISCERNING DINER Claudia Blake visits The Black Bull, Moulton.

78 FESTIVE FEAST Sumptuous seasonal menu from TV chef Peter Sidwell.

84 SEASON’S BEST Combine nutritious sprouts with Fountains Gold Cheddar to make a delicious bake.

87 MY YORKSHIRE Continuing our series, we meet Rob Theakston, MD of The Black Sheep Brewery, Masham.

91 PRIZE LOT This month’s auction room highlights.

92 DALES LIFE LOVES A collection of gorgeous goodies for that special Christmas gift.

104 DALES DIARY A guide to local events compiled by Liz Hanson.

110 FRENCH LEAVE Buying a property in France is cheaper and easier than you might think.

128 TO DINE FOR Great places to eat in the Yorkshire Dales.

ContentsWinter 2015

56104

78 92


FURNITUREHOME ACCESSORIES

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lifestyleA hand-painted partridge graces this linen napkin, one of a set of six – available online at annabeljames.co.uk

Comfy cushion decorated

with colourful bugs

and butterflies from

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Enhance your festive dining table with a set of these silver place mats

from Dovetail Interiors, Bedale, dovetailinteriors.com

‘Purpleheart’, a classic paint shade from Little Greene, available from Thirsk Decorating Centre, 01845 440668.

INSPIRING IDEAS FOR YOUR HOMECharming Christmas decoration from a range at Love Thy Interiors, Thirsk,lovethyinteriors.co.uk

Plum and blackberry scented candle by Stoneglow at Love

Thy Interiors, Thirsk, lovethyinteriors.co.uk


STOCKIST: Thirsk Decorating Centre (Rydenor Ltd.) Unit 3, Plot 22, Thirsk Industrial Park, York Road, Thirsk Y07 3BX

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Be inspired by our Christmas collections

15 MARKET PLACE, LEYBURN DL8 5BG ◆ T 01969 368150 ◆ W QUAINTANDQUIRKY.NET

Quaint & Quirky is a gorgeous gift and interiors shop selling an inspiring range of gifts, home accessories and gardenware with an emphasis on

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Our new range of Christmas gifts and unique decorations are now in stock.

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Sumptuous fabric from the new ‘Eze’ collection by Manuel Canovas,

available from Milners of Leyburn, milnersofleyburn.co.uk

lifestyleINSPIRING IDEAS FOR YOUR HOME

Cheeky robin mug by At Home in the Country,

at Jamesons Country Store, Masham, wjameson.co.uk

Handsome enamel trinket box, part of a

new collection at Quaint and

Quirky, Leyburn, quaintandquirky.net

This smart world clock comes in two sizes – you can see

them at Love Thy Interiors, Thirsk,

lovethyinteriors.co.uk

You can find this festive table runner in a choice of colours at Dovetail Interiors, Bedale,

dovetailinteriors.com

Chic painted ice bucket, perfect for the party season,

from Love Thy Interiors, Thirsk, lovethyinteriors.co.uk


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

We would like to invite customers old and new to visit ourfestive emporium in our large showroom in Hawes

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Our exciting new country collection of limited edition prints, luxury homeware, and stationary has just been released.Subjects include; hares, foxes, sheep, cows and birds. They would make an

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lifestyleThis hand-poured Dovecote soy candle burns for ages and releases a delicious fragrance – buy it online from thedovecoteshop.com

This quirky hand-carved hare from Velvet & Dash (shop.velvet-dash.com) is a copy of a traditional country good luck charm

Cheery cotton cushion, one of

several designs by Wensleydale artist

Stacey Moore, staceymooreart.com

Pack of six delightful Christmas cards

designed by Wensleydale artist Stacey Moore, staceymooreart.com

INSPIRING IDEAS FOR YOUR HOME

Stylish, practical range cooker in a selection of contemporary and classic colours from Homecare, Darlington, homecaresupplies.co.uk

Colourful Christmas

plate by Emma Bridgewater

available at Dovetail

Interiors, Bedale, dovetailinteriors.com


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Handmade napkins embroidered with a jolly Christmas pud, from Charlotte Macey, charlottlemacey.co.uk

lifestyleINSPIRING IDEAS FOR YOUR HOME

Elegant dresser in French Grey and

Lime White by The Fettling Fairies,

thefettlingfairies.com

You can find this fine bone china jug featuring gorgeous game birds at

Quaint & Quirky, Leyburn, quaintandquirky.net

Delightful deer-themed linen

cushion by Charlotte Macey,

charlottemacey.co.uk

Rattan log basket, available in a choice

of sizes from Yorkshire Fireplaces, Northallerton, yorkshirefireplaces.co.uk

Handsome wallpaper from the Linwood ‘Ephemera’ collection – see the range

at Bear Cottage Interiors, Hawes, bearcottageinteriors.com


The Fett ling FairiesAmazing furniture refi nished

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With over 28 years design expertise in the product, furniture and interior markets.“Simply Stuart Clarkson” is pleased to be able to offer its very own collection of

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HANDCRAFTED SOLID WOOD PRESENTATION BOARDS,TABLEWARE, GIFTS AND ACCESSORIES

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WILD ANGLE | PHOTOGRAPHERS CELEBRATE THE BEAUTY OF THE NATURAL WORLD


Wherever there’s a suitable expanse of open water, whether it’s an urban pond or a stretch of windswept coastal wetland, there’s a good chance you’ll find a flock of mallard. The males, with their bottle green heads and purple-brown chests, are unmistakable. The females are rather drab: mottled brown with a dash of iridescent blue on the wing feathers.

The mallard is the ancestor of our domestic ducks, and the commonest species of wild duck found in Britain today. In winter resident birds are joined by visitors from Northern Europe in search of milder conditions and more plentiful food. And when it comes to eating, the mallard isn’t picky, gobbling up insects and other small animals along with a wide variety of plant material.

This handsome male pictured by Paul Miguel was sliding its way towards food across the thin ice of a frozen lake. To get the best angle for the shot, Paul decided to break the ice and wade in. He ended up with this splendid photo – and Wellington boots full of freezing cold water!

Nature photographer and writer Paul Miguel is based in West Yorkshire,

and many of his stunning images are captured in and around the Dales.

His popular photography workshops range from landscape days in the

Dales to close-up bird of prey shoots. Visit paulmiguel.co.uk to enjoy

more of his work.

mallard on iceby Paul Miguel


fly fıshingThe kingfisher is one of our most spectacular birds, and winter is the ideal time to see it, says Professor Chris Baines


fly fıshing


eeing a kingfisher is always a thrill. None of Britain’s other native birds can quite match

the brilliant colours of this tiny airborne gem. Kingfishers fly fast and low above the

water, and you will almost always hear a shrill whistle before you catch sight of the bird itself. Occasionally a kingfisher will hover over the water, but generally each bird has a series of regular perches from which it keeps watch for the sticklebacks and other small fish that it hunts. If you can locate one of these fishing perches – maybe an overhanging branch, the edge of a bridge, or a fence post jutting out over the water – you could be in for a spectacular treat.

FEATHER FORECAST A kingfisher spends a good part of the day just sitting and quietly watching, and if you’re lucky enough to find one of its favourite spots perhaps you should do the same. The amazing colours in a kingfisher’s plumage are seen to their best advantage when the bird is sitting upright in the sun. The back is an extraordinarily intense electric blue, the wings are blue-green, and the cheeks of its relatively large head are the same bright orange as its belly. It has a pure white collar and throat, red legs and a black beak. The overall impact of this colourful combination can be breathtaking.

Kingfishers make a nesting tunnel almost a metre deep, at the far end of which six or seven eggs are laid. Both male and female birds take a share of the digging, usually choosing the soft sand of a vertical river cliff, which helps make the nest very difficult to raid. There can be up to three separate broods in a season. Both parents will incubate the eggs, although it is always the female that takes the night shift.

“ None of Britain’s other native birds can quite match the brilliant colours of this tiny airborne gem”

OPENING PAGES Wintering kingfisher on frosted branchTHIS PAGE, TOP Diving kingfisher with a fishABOVE LEFT A family of kingfishers together on a perch ABOVE RIGHT Adult male preening wing feathers OPPOSITE Kingfisher diving into an ice hole OVERLEAF Male kingfisher passing fish to female.

The eggs hatch after about 20 days, and the young birds are ready to leave the nest about 25 days later. Surprisingly, the parent birds will only continue to feed their young for a further four or five days. After that the fledglings must fend for themselves as the adults begin tending the next clutch of shiny white eggs.

Learning to fish successfully in such a short time is quite a challenge, and hence the mortality rate is very high. It is believed that half of young kingfishers starve to death within a couple of weeks. Fewer than one in four survives to maturity, and even those who do rarely live for more than a single breeding season. This means that when the population crashes in a particularly hot, dry summer or a harsh, cold winter it can take several seasons for the numbers to rebuild.



DO NOT DISTURB An adult kingfisher needs to catch its own body weight in fish each day, so clear, unpolluted water is essential. Chemical pollution and muddy flood water both pose serious threats. Kingfishers are shy birds, easily disturbed, and in the summer months this can cause serious problems. With a nest full of young to feed, and each chick needing as many as ten small fish each day, any interruptions to the kingfisher’s routine can leave the nestlings starving.

A kingfisher will defend its territory all year round, although in the breeding season a male and female from adjacent territories will combine their respective stretches of stream or canal. A territory may extend for three or four kilometres along the waterway, taking in any ponds or fishable lakes within its corridor.

Winter is an especially good time of year to see kingfishers. The lack of bank-side vegetation makes it much easier to gain an uninterrupted view, and the shorter days mean that birds are busy hunting throughout the daylight hours.

In very harsh winter weather, when the usual fishing water freezes over, kingfishers will move to warmer waters in towns and cities, and they may well be glad of a goldfish or two from garden ponds. Some will also migrate to the coast, where they are guaranteed unfrozen water and a plentiful supply of food in the shallow brackish creeks and rock pools of the seaside.

“there are more than 80 species of kingfisher worldwide”

KINGFISHER FACT FILE◆ There are more than 80 species of kingfisher

worldwide, many of which don’t eat fish.

◆ In Greek mythology, the ‘halcyon’, a mythical kingfisher-like bird, was said to lay its eggs on the surface of the sea in early December, and to have the power to calm the wind and waves for two weeks – long enough for its eggs to hatch. The term ‘halcyon days’ is still used for a calm, peaceful period of time.

◆ ‘Our’ kingfisher Alcedo atthis is also found in temperate areas of Europe, North Africa and Asia, and its range stretches as far east as Japan.

◆ Here in the UK it is estimated we have around 4,000 breeding pairs of kingfishers.

◆ When a kingfisher dives into water to catch fish, a third eyelid closes at the moment of impact, and the focus of the lens alters to give the bird better vision underwater.

◆ While it is in the water, both the kingfisher’s eyes work together and the bird can see in 3D. Out of the water, each eye is used separately, so the bird has to judge distances by bobbing its head from side to side.

◆ The kingfisher kills the fish it catches by beating them against its perch before swallowing them whole, head first.

◆ The kingfisher is protected under the Wildlife and Countryside Act, and it is an offence to intentionally or recklessly disturb the birds close to their nest during the breeding season.


� ere’s nowherequite like Homecare

Homecare is one of the largest home improvement centres in the North East, a family run company established for over 40 years. Our vast showrooms display the very best in bathrooms, range cookers, fi replaces, woodburners and multifuel stoves. Our friendly team will help you fi nd the ideal solution to suit your needs and budget. Whatever you are looking for you can rely on us to supply the leading brands at discounted prices and if you fi nd the same product cheaper we’ll endeavour to match it.

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STYLE FOR YOU AND YOUR HOME

Introducing The Brook collection by Morris and Co.

With their handsome evergreen foliage and showy, long-lasting flowers, hellebores are a winter garden essential. They’re great for brightening up your indoor spaces too – simply float a few of the cup-shaped blooms in a bowl of water to make a stylish winter table decoration.Hellebores love rich, well-drained soil in partial shade, so they’re perfect for filling in areas that get shadier as the year wears on, such as the gaps between deciduous shrubs. If you’ve got a space to fill, you can find a selection of hellebores – and friendly advice on growing them – at Ravensworth Nurseries near Richmond, ravensworthnurseries.com.

It’s that time of year when our garden birds – and birds from the surrounding countryside –

appreciate a helping hand. Hang up a feeder or two, load them

with good quality bird food, and hungry visitors will soon be filling your garden with life and colour.

J & H Meynell Pet & Garden Supplies in Richmond, 01748 825532 carries an impressive

selection of feeders and feed, and can provide you with everything

you need to give your local feathered friends a festive treat.

If you’re burning logs to keep warm this winter, it’s important to realise that the moisture level of the wood makes a huge difference to how much heat you’ll get from it. According to Northallerton-based Yorkshire Firewood (yorkshirefirewood.co.uk), who supply top quality kiln-dried hardwood, you need to burn three seasoned logs to match the heat output of a single kiln-dried log. And kiln-dried wood is kinder to your flues too!

gardennotesAdam Appleyard’s

Hellebores

Halve your labour and double your harvest: that’s the intriguing proposition

put forward by James Wong in his RHS book Grow for Flavour (£20 from rhsshop.co.uk). According to James, current gardening practices favour bumper harvests at the expense of

flavour. The solution, he believes, is to rethink what varieties of fruit and veg you choose to grow – and how you treat them. We think he’s on to

something, so why not give his system a try-out in the coming year?

A Cut Above

FLYING VISIT

Less is More?

Seasonal Sensation


HAPPY FEETIf you spend a lot of time out and about

in winter, you’ll know just how chilly and uncomfortable traditional wellies

can be. Fortunately modern technology has changed all that. Hoggs of Fife’s Field Sport wellingtons incorporate a high-density neoprene lining for

outstanding warmth and comfort, plus a memory foam insert to make being on your feet all day a much more pleasant

experience. Now available at Jamesons Country Store, Masham,

wejameson.co.uk/country-store

Field House Logs of Manfield, near Darlington, do a lot more than supplying firewood, as you’ll see if you take a look at their website, fieldhouselogs.co.uk. Here you’ll discover an eye-opening range of strikingly individual handmade furniture, from beautiful benches and dashing dining tables to stylish stools and chic chairs. There are pieces to suit every look from classic to contemporary, all combining clever design with the timeless beauty of natural wood.

Berried TreasureIf you want a bumper crop of

raspberries next summer, now is an ideal time to prune your canes. Canes

that fruited last summer won’t fruit again, so lop them down to ground

level to give newer ones free rein. While you’re about it, shorten any canes

that are too tall – this will encourage side-shoots. If you don’t yet have any

raspberry canes, you can plant them any time over winter, providing the soil’s not

frozen or waterlogged.

TERRIFIC TIMBER

What kind of tree will you choose this Christmas? Norway Spruce is a traditional and economical option, but if you’re disinclined to spend the New Year vacuuming up shed needles, try the lush Nordman Fir or the citrus-scented, blue-tinged Fraser Fir. Braithwaite’s nursery at Leeming Bar (braithwaitesnursery.co.uk) has an excellent selection of premium grade trees, and these include potted trees that you can grow in your garden once the Twelve Days of Christmas are over. And if you’re planning on planting out, the slow-growing Korean Fir, also in stock at Braithwaite’s, is a particularly good option to consider.

FIR REAL

gardennotesAdam Appleyard’s


Manfi eld, Darlington, DL2 2RD | t: 01325 731717 | m: 07967 305979www.fi eldhouselogs.co.uk | info@fi eldhouselogs.co.uk

We supply top quality seasoned hardwood and kiln dried logs from sustainably managed woodlands

Delivery is free within a 25 mile radius of Darlington

Order your logs online fromwww.fi eldhouselogs.co.uk

or contact us for more informati on


Order online at thelogcompany.com

or call01748 889298

WOOD FIRED HOT TUBS

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shepherd’s hutTraditional designed

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This traditional hut will blend in perfectly making it a wonderful addition to your garden.

Viewings are welcome, for more information call

07793 388805


A wide variety of bird feed and bird feeders now in stock.

We can also give

advice and guidance to

attract an abundance of birds to your

garden.

7 FINKLE STREET, RICHMOND, DL10 4QAT: 01748 825532

J&H MeynellPet and Garden Supplies

Open Mon-Sat 8am-4.30pm, Sun 10am-4pmClosed Christmas Day, Boxing Day & New Year’s DayRavensworth, Richmond, North Yorkshire DL11 7HA

[email protected] | Fax: 01325 718953 | Tel: 01325 718370

Now in stock for Christmas:Holly wreaths, door garlands, hyacinths

and planted arrangements.

To book space in the Spring issue contact Sue Gillman

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


snow whitesNothing lights up the winter garden like a drift of stunning white flowers, says Adam Appleyard


ne of the joys of winter is waking to find your garden

magically transformed by the year’s first snowfall. Whatever the

weather, though, you can enjoy carpets of white in your borders from the darkest days of late December right through until mid spring. Some of our finest winter-flowering plants are either white or are available in white forms. Planted en masse they make a stylish display that will bring you just as much pleasure as any floral display you’ll see at other times of year.

White may not initially seem the most exciting of colours, but there’s a reason so many winter plants have snowy blooms. In the short, shadowy days, white petals stand out better than anything else against the backdrop of bare earth and dark, leafless twigs.

Perfect for attracting the attention of the few insect pollinators on the wing at this time of year, and perfect for gardeners wanting to add sparkle to an otherwise dormant garden!

CROCUS IN FOCUS:Crocus sieberi ‘Bowles White’ Apart from snowdrops, one of the earliest to flower of the winter whites that I’ll be recommending is an absolute gem of a crocus, Crocus sieberi ‘Bowles White’. Providing there’s a decent amount of sunshine, the generous blooms of this gorgeous, low-growing plant, with their striking white petals and yellow-orange throats, can open as early as December.

Crocus sieberi does best in an open, sunny site in well-drained soil, which makes it an ideal plant for adding winter interest to rockeries and dry beds. What it won’t tolerate is damp soil, so if your garden is prone to winter water-logging you will need to dig in plenty of fine grit. Alternatively plant it in containers in a freely draining grit and compost mixture.

“ you can enjoy carpets of white from the darkest days of December right through until mid spring”

OPENING PAGES Leucojum and crocus in containerTHIS PAGE, ABOVE Muscari CENTRE Sping snowflake, TOP LEFT White grape hyacinth TOP RIGHT White crocus OPPOSITE Anemone nemorosaOVERLEAF, TOP Snowdrop, BOTTOM White squill

All Images ©GAP Photos


OUT OF THE WOODS:Anemone nemorosa Visit any ancient woodland on a sunny day from the end of January onwards and there’s a good chance you’ll spot the flat white flowers of the wood anemone – Anemone nemorosa, also known as ‘windflower’ – dancing in the breeze. The reverse side of the petals is often flushed with a delicate pink that tones nicely with the pinkish-purple stems.

As its choice of habitat in the wild suggests, the wood anemone is a terrific plant for those hard-to-fill shady spots under deciduous trees, and because it’s a native species it’s as hardy as can be. It will be expecting a rich, well-drained soil, but because it dies back and falls asleep before high summer arrives it can happily sit out any dry spells in the middle of the year.


STAR QUALITY:Scilla siberica ‘Alba’ The Siberian squill (Scilla siberica) is an invaluable winter-through-spring flower that deserves to be more widely known. Despite its name it doesn’t actually hail from Siberia, but it’s nonetheless a tough, hardy little plant that will cheerfully endure temperatures of -15ºC or lower.

In its commonest form the Siberian squill’s nodding, star-shaped flowers are a vibrant blue-purple (try planting these under the crimson stems of dogwood for a striking winter colour combination). The white variety, ‘Alba’, is equally stunning in its own way, and if you want to enjoy a huge constellation of snowy stars in early spring,

this is the plant that will do the trick.

Scilla siberica likes rich, well-drained soil, and if your garden is to its taste it will soon spread – although it quickly dies back after flowering, and is far too pretty be regarded as a pest. If you need to help it colonise new areas, separate the offsets when the plant has finished flowering.

“ many people don’t realise just how many different kinds of snowdrops there are”

SNOW DIFFERENCEWe all love snowdrops (Galanthus sp.), but what many people don’t realise is just how many different kinds of snowdrops there are. Once you start looking closely, though, you’ll begin to appreciate the subtle – and not so subtle – distinctions between them. And you’ll find more than 2,000 named varieties to choose between!

I’m not a fan of the ‘double’ forms like Galanthus nivalis f. pleniflorus ‘Flore Pleno’, which are too big and brash for my taste. For me the key to the snowdrop’s appeal is its delicacy, and one of the most delicate of all is the shyly drooping Galanthus ‘Margaret’ with its oval petals and long curved stalks. But if it’s sheer exuberance you want, try Galanthus ‘S. Arnott’, with its widely spreading petals that give the flowers the appearance of tiny aeroplane propellers, or Galanthus woronowii with its lush, glossy green leaves.

Often confused with the snowdrop, the spring snowflake (Leucojum vernum) is taller and generally more robust, and it carries small clusters of bell-shaped flowers that are white with green tips. Whereas snowdrops prefer moist soil in partial shade, the snowflake performs best in full sun.

Snowdrops can easily be propagated by dividing the clumps once the foliage starts to die back. Snowflakes produce offsets, which can be carefully removed after flowering and planted nearby.

In a mild winter snowdrops are often in bloom well before Christmas, but most varieties peak between January and March. Spring snowflakes generally flower a week or two later, from February through to April.


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MERRYmaking

Bring colour and cheer to your home this winter by crafting your own gorgeous festive

wreaths or creating stunning displays with flowering bulbs. Louise Curley explains how


A Seasonal Wreath

welcoming wreath on your door has become just

as much a part of decorating a home for Christmas as a tree. Take your pick from

all manner of styles, from the traditional to the quirky. Many shop-bought versions feel mass-produced, with their gaudy, plastic ribbons and uninspiring conifer fronds, so for something truly unique, why not assemble your own?

Unless you use florists’ foam, wreaths made from fresh material will not last very long without water, so create these wreaths close to when you want them to look their best. Hanging them in cooler rooms or outside will help to extend their life.

Dried material wreaths will last indefinitely, so you can do these much earlier, before the hectic festive season starts. They will need some protection from the elements, so hang them on a sheltered door or indoors.

• Hazel branches about 1m long• Stub or reel wire• Wire cutters or secateurs• Natural decorations: lichen-

covered stems, larch cones, rose hips, garden moss, sweet chestnuts

• Something to hang the wreath: ribbon, twine, raffia

• Scissors

What you will need:

MAKING YOUR WREATH

Loop one piece of hazel into a circle of the required diameter and secure with wire.

Take another stem of hazel and weave around the circle.

Repeat with several more stems, starting at different points around the circle to create a balanced shape.

Continue weaving in stems until you have formed the desired wreath base.

Gather together a couple of lichen-covered stems and a stem or two of larch cones for a twiggy posy. Secure with wire. Lay on your wreath base to gauge the fit and trim to size.

Make up enough of these posies to cover your wreath.

Wire into place on your hazel wreath base, using subsequent posies to cover the wired base of the previous posy.

Wire or poke into place further decorations of your choice. I worked in rose hips and pieces of vibrant green moss from my garden path.

Finish by cutting and attaching some ribbon, twine or raffia to the wreath.

When forming your wreath, bear in mind that any material you add will make the ultimate size of your wreath larger than the actual base, so do not get too carried away with the size of the wreath base.

TIP


ALTERNATIVE NATURAL WREATH BASESHazel (Corylus) makes a good rigid base, which is invaluable for large wreaths and if you have a lot of weighty material. It is easy enough to come across hazel in the hedgerows, but if you cannot find any try a local coppicer who should have stems for sale. There are alternatives, though:

Willow (Salix) stems could be used as a substitute for hazel. Bunches of willow stems can be bought online, and there is a wide variety of coloured stems to choose from, thereby adding another dimension to your wreath design.

Silver birch (Betula pendula) is simple to work with, as it is very pliable and incredibly easy to bend into shapes. It also forms much looser wreaths, with little branches poking out in all directions for a very natural effect. Take a long branch, create a circle the size of your desired wreath base and then weave the rest of the stem around this circle. Take further stems and do the same. Do not be too precise about tucking in stray side branches as these add to the charm. The base of a birch wreath looks pretty enough to be very simply decorated with just a few stems of berries and holly (Ilex) or honesty (Lunaria) seed pods.

The long stems of Virginia creeper (Parthenocissus) can be used in the same way as the weeping birch. Cut long stems and strip any remaining leaves, create a circle and weave in the stems to build up the base.

Evergreens make for a classic

winter wreath but do not feel

constrained by this. Experiment

with what you have stored from

autumn and what inspires you

in your winter garden and the

countryside. Try old man’s beard

(Clematis vitalba), glycerined

beech stems with their nuts still

intact, acorns or gloriously vibrant

Chinese lanterns. And look out

for sweet chestnuts, which with

their rich mahogany sheen look

beautiful on wreaths. The base of

the chestnut is soft enough to have

a piece of stub wire pushed into

it, and it can then be conveniently

wired into the wreath.

TIP


Forcing bulbs for winter decoration

By forcing bulbs you bring them into flower earlier than they would normally. There are plenty of bulbs that can be treated in this way to provide winter decoration, and one of the classiest and easiest has to be paperwhite narcissus (Narcissus papyraceus). The most commonly sold variety is ‘Ziva’, although there are others such as ‘Inbal’. Paperwhites have multi-headed stems with delicate, pure white flowers with the most incredible fragrance.

Unlike the narcissi grown in gardens, paperwhites are tender varieties originating from the eastern Mediterranean, so they are not suitable for growing outdoors in cool-temperate areas. Fortunately they are easy to bring into flower for an indoor display. Bulbs of paperwhite narcissi tend to become available from late summer, and you can plant at regular intervals from then right up until mid-winter. They generally take 6–8 weeks between planting and flowering, but if you plant in late summer you can have flowers after only four weeks. Once you have bought your bulbs they will be desperate to grow, so if you do not want to use them immediately store the bulbs somewhere cool and dark but frost-free. You can put them in the bottom of your refrigerator to retard growth. When you bring them out, condensation will form on the bulbs because of the change in temperature, so allow

them to dry out a little before you plant, to prevent them from becoming mouldy.There are also all sorts of other bulbs which can be grown to provide winter cheer. Amaryllis (Hippeastrum) comes in a great range of colours and looks incredibly exotic. For scent, buy specially treated hyacinth bulbs for forcing, which will come into bloom early. Plant up crocus and early-flowering dwarf and cyclamen-flowered daffodils, keeping them in a greenhouse or cold frame and then bringing them indoors to bloom in late winter. With a selection of bulbs planted at regular intervals it is possible to have a succession of flowers from autumn right through to spring.

Next year plan ahead for winter

flowers by planting bulbs for

forcing in late summer and

early autumn. Try amaryllis

(Hippeastrum), paperwhite narcissi

and specially treated hyacinths.

TIP


PLANTING FORCED BULBSYou can grow your forced bulbs in bulb fibre or potting compost mixed with some biochar (a charcoal soil improver) to keep the potting medium smelling fresh. They can be planted in all manner of pretty containers. Once planted, store somewhere cool and dark for a week or so to allow the roots to develop. Bring out and place somewhere sunny to maximise the amount of light they receive. Water only when the compost feels dry and try not to overwater.

Add grit to the bottom of pots without drainage holes

Fill the container with multipurpose compost mixed with a little biochar, or use bulb fibre

Pack the bulbs into the pot, pushing them down so the bases are in

contact with the compost

Projects and photos are from The Crafted Garden: Stylish Projects Inspired by Nature by Louise Curley with photographs by Jason Ingram, published in hardback by Frances Lincoln and available from all good booksellers, RRP £16.99.

If your chosen pot does

not have any drainage

holes, add a layer of grit

about 2.5cm deep to the

bottom of the pot so that

plant roots will not sit in

waterlogged compost.

TIP


BULBS IN WATERBoth paperwhite narcissi and hyacinths can also be grown in just water, with the bulb resting on a bed of pebbles or shells placed in the bottom of a container. Pour in enough water so that it settles just below the base of the bulb; the roots will sense the water and reach down into it. If the bulb is in contact with the water it can rot. Top up the water as necessary. Start off the bulbs somewhere cool and dark for a week or so, to allow the roots to develop, then bring out into as a sunny a position as possible. Low light levels can make the bulbs grow leggy and floppy. A pretty nest of woven birch twigs can provide some support.

PAPERWHITE NARCISSI IN WATER AND ALCOHOLAnother forcing technique is to grow paperwhite narcissi in a mixture of water and alcohol. The flowers and foliage have a tendency to strain for the light and become leggy but studies in America have shown that growing the bulbs in an alcohol solution stunts the growth of the plant with no impact on the quality of the flowers, and my own experience backs this up. To use the alcohol method, grow your bulbs initially in water as mentioned, over a base of pebbles. Once the roots have established and the shoot has turned green and is about 2.5cm tall, gently tip out the water and replace it with an alcohol–water mix, keeping it away from the base of the bulb. I make up a bottle of the mix comprising one part gin or vodka to seven parts water and use this to top up the liquid level as needed. Do not introduce a stronger solution or other types of alcoholic drink such as wine, because both will damage the plants.

Paperwhite narcissi flowers make a

stunning winter decoration. Grow

these bulbs in a variety of old tins,

preserving jars and textured pots for

a quirky display.


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Cask ales and craft bottled beer

FIZZY FRIDAYS: Buy a bottle of champagne or prosecco on Friday evenings and we’ll include a

platter of our ‘mega nibbles’ to go with them. A great way to start the weekend!

Christmas at The White BearMasham, North Yorkshire01765 689 319 • www.thewhitebearhotel.co.uk

A magical place at Christmas, The White Bear is perfect for your

festive celebrations.

Relax in our beautiful rooms and dineon the finest Yorkshire produce.

Experience a real taste of the Dales.

51Winter 2015 | Dales Life |

If you have Yorkshire-born friends or relatives who happen not to be

living in God’s Own County at present, they would almost

certainly appreciate a taste of Yorkshire cheese to remind them

of what they are missing. To cheer up their Christmas

cheeseboards, the Wensleydale Creamery can despatch a boxed

selection of mouthwatering, freshly cut cheeses to any address

in the UK. Full details on The Wensleydale Creamery website,

wensleydale.co.uk.foodfileby Amanda Cook

Keen to sharpen your kitchen skills and add extra oomph to your festive menu this year? Swinton Park’s Cookery School is offering a day-long ‘Festive Fare’ course on Friday 11th December, in which charismatic chef Stephen Bulmer – always buzzing with ideas – will show you how to put a refreshing new spin on a selection of traditional classics. Visit swintonpark.com/cookery-courses for details of this and other exciting seasonal courses at Swinton Park.

delivering flavourBEAN THERE

WHAT’S COOKING GETTING

THE BIRDChristmas is no time for half

measures, and when it comes to a festive fowl you’ll want the best

chicken or turkey you can get. Discerning locals swear by the

butchery department at Campbells of Leyburn (campbellsofleyburn.

co.uk), and if you haven’t tried their herb-fed birds you’re very definitely in for a treat. Moist and delicious, the flavour is head and shoulders

above that of less pampered poultry. Order by phone on 01969 625600.

When it comes to finding a luxurious present for a loved one, nothing beats fresh, hand-crafted artisan chocolates for sheer sensual delight – and Kelsey Anderson of Kacao Chocolaterie at Sedbury Hall, near Richmond, is an expert at making them. Kelsey travelled and worked extensively in Central and South America, developing an in-depth understanding of the

plantations where cacao beans are grown, and the communities that cultivate them. Now she uses the finest Fair Trade, sustainably sourced chocolate, combined with fresh organic cream and butter, herbs, spices and fruit, to create gorgeous chocolatey treats that are perfect for marking a special occasion. Find out more at kacao.co.uk.


Yorebridge House - Bainbridge - Leyburn - Wensleydale - North Yorkshire - DL8 3EE - UKTel: 01969 652 060

Email: [email protected] - Web: www.yorebridgehouse.co.uk

The changing of seasons in the Yorkshire Dales is the perfect time to visit Yorebridge House. Nestled in the heart of Wensleydale, our luxurious boutique hotel also offers fi ne dining in an informal atmosphere with a welcoming roaring fi re and beautiful views across the Dales.

Why not celebrate the festive season in style in our beautiful three rosette restaurant, or relax with us on Christmas Day and enjoy our fabulous 5 course traditional lunch.

New Year Celebrations will also be in full swing again this year, with a 7 course gourmet dinner, midnight fireworks and disco.

We are open every day of the week* so you are welcome to drop in for a coffee, a sandwich or a relaxing drink.*

Light bites served between 12.00pm and 3.00pm.

Dinner is served between 7.00pm and 9.00pm.

Sunday Lunch is available every Sunday* from 12.00pm until 2.00pm.

Please contact us on 01969 652060 to make a reservation or enquire about Christmas or New Year availability.

STAY

DINE

CELEBRATE

*Subject to functions


SWEET SOMETHINGSHome cooks with a passion for puds and patisserie will undoubtedly want

to get their hands on a copy of TV chef James Martin’s latest book, Sweet (Quadrille, hardback, RRP £20). It opens with a chapter of

crystal clear, step-by-step tutorials on the basics, before moving on to themed explorations of desserts,

cakes and pastries. Whether you’ve got a yen for something chocolatey, creamy or fruity, there’s no shortage

of food for thought here.

Brandy butter is a must for spooning over Christmas puds, mince pies and plenty else besides. But why buy it when you could so easily make your own?Simply dice 175g unsalted butter and beat together with 175g icing sugar until the mixture turns pale and creamy. Continue to beat as you add 6 tbsp brandy, one spoonful at a time. Refrigerate until set. Your brandy butter will keep in the fridge for at least a fortnight. For a richer, deeper taste, make it with light brown muscovado sugar. Alternatively, add the seeds from a vanilla pod for a dreamily aromatic version.

Christmas Cheers!

If you’re looking for a present for a beer lover, you’re bound to find

something to suit in the Black Sheep Brewery’s extensive selection of gift

hampers. Each hamper teams up a selection of the Masham-based

company’s superior ales with various locally made delicacies – which can

include, according to your choice of hamper, marmalade, fruit cake,

cheese, mustard, pickle or chutney. To explore the options (and lots more Black Sheep gift ideas) visit blacksheepbrewery.com/shop.

ROAST WITH THE MOST

Can’t decide which bird to buy this Christmas? With a combination roast you can enjoy three different fowl at once – plus stuffing too – cleverly combined into a single delicious package. Adlington’s best-selling three-bird roasts are available in various permutations of turkey, duck, goose, chicken, pheasant and guinea fowl. They’re easy to cook, and simplicity itself to carve. Order yours from Booths for collection or home delivery – you’ll find full details at orders.booths.co.uk.

foodfileby Amanda Cook

BRANDY BUTTER

Seasonal Special


Situated in the picturesque market town of LeyburnThirteen o�ers good, honest food using the very best of

locally sourced produce together with a great selection of superb wines.

A great place to meet friends and family for a lazy lunch or a relaxed dinner.

relaxed dining in the yorkshire dales

for reservations

T: 01969 622951E: [email protected]

www.thirteenatleyburn.co.uk


Choosing wines for your festive table can be tricky, but Campbells of Leyburn have made the job a lot easier by slashing the price of two excellent wines. If you’re looking for an elegant white, their Domaine Ferret Pouilly-Fuissé 2013 recently won a gold medal in the International Wine Challenge and is currently on offer at £16.99 (normally £24.99).For a cracking red, try the Marimar Estate la Masia Pinot Noir 2009 from Russian River, California, now at the bargain price of £19.99 (normally £32.99). With luscious plum-cherry flavours and spicy clove and mocha notes, it’s a vibrant wine with a lovely lingering finish.For information contact Richard on 01969 622169, campbellsofleyburn.co.uk

If you’re planning a special celebration and you want your guests to be impressed by a display of expert mixology – or, more memorable

still, the spectacular art of ‘sabrage’, a technique for opening a champagne

bottle with a sabre – then it’s The Guzzling Gander you need to speak to.

They have accumulated a wealth of experience presenting a five-star bar

service for private and corporate events across the North of England.

They pride themselves on their attention to detail, and can offer all

sorts of clever little extras – creating bespoke labels for wine bottles, for example, or ferreting out vintage port, cognac, or champagne to

match someone’s year of birth or anniversary date. Contact them at

theguzzlinggander.co.uk

DRINKSnotebook

Wine down

RAISINGTHE BAR

GET FRUITYChristmas is definitely the time to push the boat out and open a bottle of bubbly. Booths in Ripon have got some great offers on Laurent Perrier Champagne to make it that bit easier on the wallet. The Laurent Perrier Rosé has terrific berry fruit flavours. It’s one of editor Sue’s favourites, and with a £13 price reduction (£58.99 down to £45.99) she’s bound to be tempted!If pink’s not your thing, Booths are also discounting Laurent Perrier Champagne Brut NV by a generous tenner (£38.99 down to £28.99). A finely balanced blend of Chardonnay, Pinot Noir and Pinot Meunier grapes, it’s a fresh, creamy champers that slips down nicely. booths.co.uk

PartyPoppers

On a chilly winter’s day a warming shot of liqueur is just the ticket, and here’s an exciting new option that you probably won’t have tried before: Bramble Whisky. Innovative drinks wizards Sloe Motion, based in Barton-le-Willows near York, have combined juicy blackberries and Scotch whisky to create a delicious digestif that cleverly matches the deep, rich flavour of the fruit against the full, earthy notes of the whisky. Sloe Motion’s Bramble Whisky has been a huge hit at drinks shows nationwide. You can find it, along with other beguiling Sloe Motion products, at www.sloemotion.com


A Roasting from Ramsay

Rustling up roast turkey with all the trimmings doesn’t have to be a chore! All you need is a bit of forward planning. Super-chef Gordon Ramsay guides Dales Life readers through the stress-free festive feast


ROAST TURKEY

Planning Your TimeWell in advanceOrder your fresh free-range turkey. (If, instead, you opt for a frozen turkey, a 5–6kg one will need about 3 days to thaw in the fridge.)

The day beforeMake the cranberry and apple sauce. Refrigerate. Make the herb butter and use to stuff the turkey. Return to the fridge.

Make the stuffing and wrap in foil, ready for the oven. Refrigerate.

Make the pudding and steam, then leave to cool.

6–7 hours in advanceBring the turkey to room temperature.

4½ hours aheadPut the turkey in the preheated oven. Baste and lay the bacon rashers over the turkey breast after the first 15 minutes. Baste the turkey every 30 minutes.

Blanch the sprouts and keep them immersed in chilled water.

Make the whisky cream and keep chilled.

Peel the potatoes and immerse in water to prevent browning.

1½ hours ahead Take the cranberry and apple sauce from the fridge and put into a serving bowl.

Parboil the potatoes and drain. Toss in seasoning and hot oil.

Remove the turkey from the oven and leave to rest.

Put the potatoes and stuffing in the oven to roast.

Make the gravy and leave in the pan ready to reheat.

Steam the pudding for 40–45 minutes to reheat.

About 15 minutes aheadWarm your plates and serving dishes.

Finish cooking the sprouts and gravy.

Warm the cranberry and apple sauce.

Just before serving Unwrap and slice the stuffing to serve alongside the hot gravy. Plate the roast potatoes.

Carve the turkey and serve with all the accompaniments.

Unmould the steamed pudding, glaze with the maple syrup and serve with the whisky cream.

Roast turkey with lemon, parsley and garlic Turkey gravy with cider and walnuts Pork, apricot and pistachio stuffing

Caramelised cranberry and apple sauce Roast potatoes with chilli and turmeric

Brussels sprouts with pancetta and chestnuts Light steamed pudding with whisky cream

menu


Roast turkey with lemon, parsley and garlic


Caramelised cranberry and apple sauceRoast potatoes with chilli and turmeric

Brussels sprouts with pancetta and chestnuts


My favourite way to roast turkey. A savoury butter under the skin keeps the breast meat moist and flavourful. And to ensure both turkey and stuffing are cooked properly, I bake the stuffing separately. I also rest the turkey for a couple of hours or more. It may seem a long time, but the texture will be greatly improved and piping hot gravy will restore the heat

SERVES 8–10

1 free-range turkey (ideally Norfolk Black or Bronze), about 5–5.5kg

sea salt and freshly ground black pepper

2 onions, peeled and halved

1 lemon, halved

1 head of garlic, halved horizontally

6 bay leaves

olive oil, to drizzle

8 rashers of smoked streaky bacon

LEMON, PARSLEY AND GARLIC BUTTER

375g butter, at room temperature

1 tbsp olive oil

finely grated zest and juice of 2 small lemons

3 garlic cloves, peeled and crushed

small bunch of flat leaf parsley, leaves only, chopped

1 Preheat the oven to 220°C/Gas 7. Meanwhile, prepare the herb butter. Put the butter into a large bowl and season with salt and pepper. Add the olive oil and mix well. Add the lemon zest and juice, crushed garlic and chopped parsley. Mix well to combine.

2 Remove the giblets from the turkey cavity. Season the cavity well with salt and pepper, then stuff with the onions, lemon, garlic halves and 2 bay leaves.

3 With your hands, loosen the skin on the breast from both ends of the bird so that you will be able to stuff the flavoured butter underneath it, making sure you keep the skin intact. Repeat with the skin on the legs – from the lower side of the breast feel your way under the skin and out towards the leg, loosening the gap.

4 Stuff half the butter mix into the opened spaces under the skin. From the outside of the skin, gently massage the butter around the breasts so that the meat is evenly covered. Finally, insert the rest of the bay leaves under the skin of the breasts.

5 Place the bird in a large roasting tray, breast side up. Spread the rest of the butter all over the skin. Season well with salt and pepper, then drizzle with a little olive oil. (If preparing a day ahead, cover the turkey with foil and refrigerate at this stage.)

6 Roast the turkey in the hot oven for 10–15 minutes. Take the tray out of the oven, baste the bird with the pan juices and lay the bacon rashers over the breast to keep it moist. Baste again. Lower the setting to 180°C/Gas 4 and cook for about 2½ hours (calculating at 30 minutes per kg), basting occasionally.

7 To test whether your turkey is cooked, insert a skewer into the thickest part of the leg and check that the juices are running clear, rather than pink. As oven temperatures and turkey shapes and sizes vary, it is crucial to check your turkey about 30 minutes before the calculated roasting time. If the juices are pink, roast for another 15 minutes and check again. Repeat as necessary until the turkey is cooked.

8 Transfer the turkey to a warmed platter and remove the parson’s nose, wings and tips of the drumsticks; reserve these for the gravy. Leave the turkey to rest in a warm place for at least 45 minutes; make the gravy in the meantime. Remove the bay leaves from under the skin before carving. Serve the turkey with the piping hot gravy, stuffing and accompaniments.

Roast turkey with lemon, parsley and garlic


SERVES 8–10

bacon, onions, lemon and trimmings from the roast turkey

3 rosemary sprigs

3 tomatoes, chopped

1 litre good-quality dry cider

600ml good-quality chicken stock

2 tbsp walnut pieces, toasted


1 Once you’ve transferred the cooked turkey to a platter to rest, drain off most of the fat from the roasting tray and place on the hob.

2 Roughly chop the bacon, add to the tray and fry for a few minutes. Chop the onions and lemon and add to the tray with 2 rosemary sprigs and the tomatoes. Cook for 1–2 minutes, then add the turkey wings, parson’s nose and drumstick tips and fry for a few more minutes.

3 Pour in the cider and boil for a few minutes. Add the juices from the resting turkey and simmer to reduce the liquid by half. Pour in the stock, return to the boil, then reduce the heat slightly. Using a potato masher, crush the vegetables in the tray. Simmer for 15–20 minutes, stirring occasionally, until reduced again by a third. Take off the heat.

4 Strain the gravy through a sieve into a saucepan, pressing down on the solids in the sieve with a ladle to extract as much of the flavourful juice as possible. Add a fresh sprig of rosemary to the pan, then turn off the heat and leave to infuse for a few minutes.

5 Before serving, remove the rosemary and reheat the gravy. Coarsely crush the walnut pieces using a pestle and mortar and then tip into a warmed gravy jug. Pour the piping hot gravy on top and serve at once.

Turkey gravy with cider and walnuts

SERVES 6–8

500g pork mince


1 large Braeburn apple

6 dried apricots, about 50g, chopped

30g pistachio nuts, roughly chopped

finely grated zest of 1 lemon

small bunch flat leaf parsley, leaves only, chopped

olive oil, to drizzle

large bunch of large sage leaves

2 fresh merguez or chorizo sausages

1 Preheat the oven to 200°C/Gas 6. Put the pork mince into a large bowl and season. Grate the apple into the bowl, avoiding the core. Add the apricots, pistachios, lemon zest and chopped parsley, and mix well.

2 Lay a large sheet of foil on a surface, oil with a drizzle of olive oil. Arrange the sage leaves on the foil, overlapping them in two rows to form a large rectangle, the length of the two sausages placed end to end. Sprinkle with a little seasoning.

3 Spread half of the pork stuffing mixture in the middle, along the length of the sage leaves, then run your finger down the centre of the stuffing to create a hollow for the sausages. Lay the sausages in the hollow

Pork, apricot and pistachio stuffing


SERVES 10–12

150g caster sugar

2 star anise

4 green cardamom pods, lightly crushed

250g fresh cranberries

2 Braeburn apples, peeled, cored and chopped


60ml ruby port

finely grated zest and juice of 1 orange

SERVES 8–10

2.5kg potatoes, such as Maris Piper


1½ tsp ground turmeric

pinch of chilli flakes, to taste

4–5 tbsp olive oil (or goose or duck fat)

1 Put the sugar into a heavy-based pan with the star anise and cardamom pods and melt over a medium heat. Allow the melted sugar to turn a rich caramel colour, then add the cranberries and a touch of seasoning.

2 Cook briefly until the cranberries begin to soften, then add the apples and cook for 3–4 minutes, tossing frequently to coat the fruit in the caramel.

3 Pour in the port, then reduce the heat slightly and stir in the orange zest and juice. Simmer for about 10 minutes, allowing some of the cranberries to break down and thicken the sauce. Remove from the heat and discard the star anise and cardamom. Serve warm. (This can be made 3–4 days in advance and kept in the fridge.)

1 Preheat the oven to 200°C/Gas 6. Peel the potatoes, quarter lengthways and place in a large saucepan of salted cold water. Bring to the boil, then lower the heat and simmer for about 8 minutes.

2 Drain the potatoes in a colander and sprinkle with the turmeric, chilli flakes and some salt and pepper. Toss in the colander to coat evenly, then drizzle with a little of the olive oil and toss again. Leave to steam for 5 minutes.

3 Put the rest of the olive oil in a roasting tray and place in the oven for a few minutes to heat up. Carefully add the potatoes and toss to coat in the oil. Roast for 40–45 minutes, turning a few times, until crisp and golden. Drain on kitchen paper and transfer to a warmed dish to serve.

Caramelised cranberry and apple sauce

Roast potatoes with chilli & turmeric

SERVES 8–10

1kg Brussels sprouts, outer leaves removed


1–2 tsp olive oil

200g pancetta, cut into lardons

200g vacuum-packed chestnuts

2 lemons

1 Trim the base of the Brussels sprouts and cut them in half lengthways. Bring a pan of salted water to the boil. Add the sprouts and blanch for 2–3 minutes, then drain well.

2 Heat the olive oil in a wide frying pan and fry the pancetta for a few minutes until golden and crisp. Toss in the sprouts and cook for 2–3 minutes, tossing occasionally.

3 Roughly chop the chestnuts and add them to the pan. Grate the lemon zest over the sprouts and chestnuts and squeeze over a little juice. Check the seasoning and adjust if necessary. Transfer to a warmed serving dish.

Brussels sprouts with pancetta & chestnuts


4 Commercial Square, Leyburn, North Yorkshire DL8 5BP Tel: 01969 622169

Email: [email protected] www.campbellsofleyburn.co.uk

Campbells of Leyburn - All you need for a great Christmas and New Year plus a lot more!

Campbells

Fantastic Products

We have a great range of products in-storethis Christmas, flavoursome fresh fruitand vegetables, local award winning

meats, (order your turkey now!)savouries and pies from our deli, olivesand cold meats, a choice of more than

150 cheeses, artisan bread, confectionery,fruit and Christmas Cakes, plus probablythe best range of wine, beers, spirits, port

and sherry, sparkling wine andChampagne in the region!

Campbells of LeyburnYour family run Fine Food and Wine Emporium

Great Events!

2 DecemberChampagne Christmas special - an

evening with Jonathan Smailes fromPol Roger - a special not to be missed

event where you can taste sevenexceptional cuvees! A great night in

prospect!

11 DecemberA Port evening with Chris Mooney

from Fells Wine Merchants.

In-store Tastings

We will be having asupplier weekend on

4/5 December where a number of

popular wine and foodsuppliers will be

providing tastings of theirproducts.

WhereChristmas just keeps getting better!

CompetitionWin a £100 shopping

voucher in our November and December

FREE to enter draw. £100 and 5 runners-up

prizes of £20 each month. See in-store for further details.

Welcome to Campbells of Leyburn where we can offer a great range of products and

events this Christmas!

Christmas Cambells Daleslife fp Oct 2015_Layout 1 11/10/2015 17:03 Page 1


SERVES 6

210g butter, softened, plus extra to grease

finely grated zest of 1 orange

3 tbsp maple syrup, plus optional extra to drizzle

3 bay leaves

210g light brown soft sugar

4 large eggs, lightly beaten

100g self-raising flour

1½ tsp baking powder

1 tsp ground cloves

pinch of fine sea salt

WHISKY CREAM

150ml double cream

dash of whisky, to taste, plus extra to flambé

dash of Irish cream liqueur, to taste

1 Grease a 1.2 litre pudding basin with butter, scatter the orange zest in the bottom and pour the maple syrup on top. Put the bay leaves in the middle and press down.

2 Using an electric mixer, cream the butter and sugar together until pale and light. With the motor running on low speed, slowly add the beaten eggs, making sure each addition is incorporated before the next is added. Sift in the flour, baking powder, ground cloves and salt and fold through with a large metal spoon.

3 Spoon the mixture into the pudding basin. Lay a buttered and pleated sheet of greaseproof paper on top of the bowl, buttered side down, and cover with a sheet of pleated foil of the same size. Secure tightly with string under the rim of the bowl.

4 Stand the basin on a trivet or an upturned ramekin in a large saucepan. Pour in enough boiling water to come halfway up the side of the basin and bring to a simmer. Cover with a tight-fitting lid and simmer over a low heat for 1½ hours, checking the water level every 30 minutes or so and topping up with boiling water as needed.

5 Meanwhile, for the whisky cream, whisk the cream with a dash each of whisky and cream liqueur in a large bowl to soft peaks. Transfer to a serving bowl.

6 To check that the pudding is ready, unwrap and insert a skewer into the middle; it should come out clean. To unmould, loosen the sides of the sponge, then invert a warmed serving plate over the hot pudding and turn both over to unmould the pudding onto the plate. Glaze with some more maple syrup, if you wish.

7 To flambé the pudding, warm a little whisky in a small pan and ignite it at the table with a match, then pour on top of the pudding. Serve with the whisky cream.

Light steamed pudding with whisky creamAfter the turkey with all its trimmings and accompaniments, I find this is much more popular than the traditional heavily fruited Christmas pudding – and the whisky cream is irresistible. You can still impress everyone with a flaming pudding, too

Recipes and

photographs are

from Christmas by

Gordon Ramsay

with photography by

Chris Terry, published

by Quadrille and

available from all

good booksellers

RRP £15


the discerning

Claudia Blake visits The Black Bull in Moulton

DINER


t’s certainly a hard act to follow. For four decades, under the direction of the Pagendam family, The Black Bull at

Moulton was the iconic North East dining pub. It was the first to be featured in the

Good Food Guide, and there it stayed for 38 years.

Following the sale of the business in 2006 The Black Bull suffered an unfortunate decline in fortune. By all accounts it was in a sad state when it was acquired by Provenance Inns in 2012 and comprehensively refurbished. When it reopened last year, it was inevitable that opinions would be divided, the only sure thing being that those who were hoping to see the old Black Bull magically reborn would be disappointed.

The Pullman coach – which, let’s be honest, was always a slightly cramped and awkward dining venue – is now just a framed memory on the wall of the bar. There’s a huge new dining area, and it’s clear that no expense has been spared in creating it. Whilst it may not be to everyone’s taste, there’s no doubting it’s a top-quality job.

Two sides of the room consist of sliding glass doors, which must make it a pleasant spot for summer dining. The general ambience is understated, and distinctly masculine. Natural wood, brick and dark-painted walls are set off against a geometrical white ceiling, with virtually nothing by way of plants or drapes to add softness. A mite spartan, then, but it’s a space

that looks like it means business. And a perfect backdrop for functions, big ones if needs be.It’s also a perfect backdrop for the food, which in terms of presentation was a miniature reflection of its environment, both as regards colour and materials (dark slates, white crocks, wooden boards) and form (simple, clean lines and geometrical shapes).

Take our starter for example. We could hardly have predicted, when ordering it, that our apple and chorizo black pudding would arrive in the form of chips on a slate, stacked as if for a game of Jenga. A bold idea, though, and one that made us smile. Even more memorably, it came with a hollandaise sauce served inside an egg shell perched on a massive slate cube. Possibly Chef is a frustrated Modernist architect, but you can’t help admiring his vision.

Mind you, I wasn’t entirely convinced that heavy, rich black pudding particularly benefits from a heavy, rich hollandaise. Fortunately there was a dollop of tomato and chilli alongside the nascent Jenga tower, and the acidity and heat of this cut through the fattiness very satisfactorily.


Our other starter, goats’ cheese mousse with pumpernickel and beetroot was nicely presented, but to my mind a little… strange. Lovely mousse, lovely beetroot, but it was the pumpernickel that was the odd one out here. Pumpernickel is a chewy German rye bread, which in this case had been reduced to a pile of tiny crumbs and strewn across the plate, creating a sweet, rubbery dust that stuck doggedly to the quenelles of mousse, almost entirely overwhelming their delicate flavour. An interesting experiment, perhaps. Personally I wouldn’t order it again.

What I would order again was the first of our mains, hot home-smoked salmon, served on a smudge of puréed aubergine, along with nicely cooked pak choi and a stubby round of caramelised potato. We were also given a fine bowl of accompanying vegetables to share between us, with mange-tout, leek and carrot that still retained a commendable amount of their original crispy freshness.

Our other main was Yorkshire venison, served with all manner of bits and bobs, the most notable of

“ a charming cast of neatly uniformed staff ”

which was some sort of pasta-pancake with a hearty and remarkably delicious mushroom stuffing. The Jerusalem artichoke velouté didn’t have much to say for itself, and the port reduction, whilst super-tasty, was present only as one of the minutest servings imaginable. The venison itself was a decent enough slab of meat, but with a certain chewiness about it that meant that it ended up being outshone by its own accompaniments.

The Black Bull was clearly saving the best till last, though, because they dazzled us with two thoroughly cracking puds. One was described as crème brûlée, although technically it was arguably crema Catalana, being presented in a wide, shallow dish rather than a ramekin, and with a thin, delicate topping of caramelised sugar rather than the plate glass window’s worth of melted sugar typical of your standard brûlée. Authentically vanilla-dotted, with pleasant biscuits alongside. A job well done.

But it was our other dessert, modestly described as ‘lemon curd’, that really blew our socks off. A Jackson Pollock riot of colour and form, it matched sharp, tangy yellow curd against a Hello Kitty pink ball of intoxicatingly fruity raspberry ice cream, darkly maroon fresh raspberries and a swathe of crumbled, vibrant green pistachio nuts. Add to that the snow-white dots of miniature meringues (crispy outside, chewy inside) and you’ve got everything you could reasonably expect from a dessert, plus a few surprise bonuses. Just writing about it makes me ache for another one.


Apart from this stellar pud, the other high point of the evening for me was the strikingly good service. The Black Bull has managed to amass a charming cast of neatly uniformed staff who are impeccably professional without being in the least bit standoffish. Quite the opposite in fact: friendly, foresightful and considerate. Restaurateurs who populate their front of house with slack-eyed, grudging teens, please take note.

At around £30 a head, we felt our night was excellent value for money. Chef clearly likes to think outside the box (and sometimes present his food on top of one), and whilst there were occasional wobbles, the food was consistently interesting. Those nostalgic for The Black Bull of yesteryear may shudder at the modern incursions, but back in the day The Black Bull was pushing the boundaries too. This 21st century re-boot certainly deserves a visit.

What to expect A clean-cut, contemporary eatery, with food to match.

Ambience Country pub with sleek, multifunctional space attached. Or possibly the other way round.

Service Spot on.

Ideal for Diners in search of fun ideas. Events organisers, private and corporate.

My one regret I didn’t ask for the recipe for the raspberry ice cream.

A nice touch Proper linen napkins. All too rare these days.

The bottom line Three courses cost us just over £30 each, excluding drinks. There was a decent selection of wines by the glass, with prices starting at £3.25/£4.25 (125ml/175ml). For further information about The Black Bull call 01325 377556 or visit theblackbullmoulton.com


The Guzzling Gander provide specialist professionally staffed boutique-style bars for any occasion, Christmas parties, birthday

parties, weddings, charity events, balls, cocktail parties, shoots, hunts, christenings, corporate events - or just because you need a bar!

We will take the stress so you can enjoy your event.

Contact us on 07736 386 674 theguzzlinggander.co.uk or � nd us on facebook.com/TheGuzzlingGander

No event too big or small

Bar • Restaurant • Cellar • Accommodation

COVERDALE, LEYBURN, NORTH YORKSHIRE DL8 4TJT: 01969 640596 E: [email protected]

WWW.THESADDLEROOM.CO.UK

Our restaurant opened in April 2014 in the 150-year-old converted racing stables. Experience grand honest food cooked to perfection, made with seasonal, locally-sourced ingredients and served with hand-picked wine from our award-winning cellar in the warm, friendly atmosphere of these unique surroundings.Stay in our refurbished spacious cottages or brand new B+B rooms,suitable for both couples and families, adjacent to the restaurant and The Forbidden Corner.Our self-contained air conditioned function suite caters for 50 guests and up to 350 people can be accommodated in a marquee in the exquisite grounds of Tupgill Park, making for memorable weddings and events. Christmas - Visit our website. We can cater for up to 50 people in our function room for that special festive event. Packages available.

FOOD • WEDDINGS • ACCOMMODATIONin the heart of the Yorkshire Dales


Richard III is one of the fi nest locations in Middleham.

Well known for our warm welcome and friendly service, we are delighted to introduce

our new chef Mikey Sykes.

Mikey has devised a fresh new menu, from pub classics, to daily specials, all based around fresh local produce.

Relax and unwind in our cosy bar with its welcoming log fi re, or stay in

one of our themed rooms.

Bookings now being taken for Christmas parties. We can cater for up to 20 people in our private dining room.

We are open all day and offer breakfast, morning coffee. lunch, afternoon tea

and dinner.

Market Place, Middleham, DL8 4NP 01969 623240 | richard111hotel.com

W E L C O M E T O

Hotel, MiddlehamRichard III

Our Christmas Shop is now open - Visit us for your Christmas shopping, presents, decorations and our home-made Corner Cupboard goodies.

� e prefect venue to meet with friends, family, small groups and parties over the festive period.

Christmas Menu now available and bookings being taken - available throughout December.

Birdforth YO61 4NW • 01845 501495 • thecornercupboard.co.uk

Opening hours: Christmas eve and New Year's Eve 10am - 4pmTuesday - Friday 10am - 5.00pm, Saturday 10am -6pm, and bookings only from 6pm - 8pm.Sunday 10am - 4pm, All bank holidays from 11am to 4pm. Bookings now available online


Relax and unwind in our classic country house overlooking Wensleydale

Here’s an idea - Why not take a drive through the beautiful Yorkshire Dales, stop at the Stone House Hotel near Hawes and enjoy:

• A revitalising freshly brewed coffee or Yorkshire tea with homemade baking

• A delicious light lunch from our new season menu• A fabulous dinner from our daily table d’hote menuOr better still - pack an overnight bag and enjoy one of our

highly recommended dinner, bed & breakfast packages!Bookings now being taken for our fabulously

festive Christmas Party Nights!

Sedbusk, near Hawes, Wensleydale 01969 667571www.stonehousehotel.co.uk

Relax - Explore - Discover

Stone House Hotel


Carols By Candlelight and Gala Dinner2nd December

Christmas Lunches & Festive Afternoon Teas 1st – 23rd December

Christmas Chef Tables – Demonstration Lunches & Dinners2nd – 19th December

Christmas Party Night – Dinner & Dancing10th & 17th December

Festive Entertaining Cookery Courses3rd – 13th December

Please see www.swintonpark.com for details and prices

Swinton Park , Masham, Ripon, North Yorkshire HG4 4JHwww.swintonpark .com • enquiries@swintonpark .com • 01765 680900

Christmas CelebrationsA T S W I N T O N P A R K

GiftVouchers AvailableOnline

Enjoy Roux Scholar Jonathan Harrison’s unique cuisine in the traditional surroundings of the Sandpiper Inn.

Modern British food using only the � nest local ingredients, beautifully prepared and presented.

Fine wines, real ales and friendly service.

Accommodation available.

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


WINTER RETREAT - Stay 2 nights or more DBB from 1st November 2015 - 21st March 2016 and receive 20% discount. Offer excludes period 23rd December 2015 - 2nd January 2016

Christmas Parties catered for - lunch & dinnerDining for non-residentsMo, Julia & Sta� wish all readers a very Merry Christmas and peaceful New Year.

STEP INTO SWALEDALE, STAY, RELAX, EXPLORE

[email protected] 01748 884292On � e Green, Reeth, North Yorkshire

� e Bruce ArmsMasham

The Bruce Arms is a charming little

pub situated in the picture perfect

town of Masham.

We serve traditional and hearty cuisine.

Chef Tim Mitchell’s menu refl ects the

seasons and is constantly changing.

The cosy bar has two roaring fi res

and is a great place to relax and

enjoy our selection of local ales,

fi ne wines and spirits.

Great service, fantastic food and comfortable rooms to stay.

3 Market Square, Masham,North Yorkshire HG4 4DY

01765 689372brucearmsmasham.com


Festive Feast

FOR THE SOUP

500g parsnips

1 large white onion

1 tbsp olive oil

1 tbsp fresh rosemary

1 tbsp fresh thyme

2 Granny Smith apples peeled, cored and chopped

a dash of brandy, to taste

800ml milk

200ml double cream

50g butter

salt and pepper

FOR THE BREAD

250g self-raising flour

100g wholemeal flour

10g salt

1 tbsp bicarbonate of soda

290ml dark porter ale

1 tbsp black treacle

1 tbsp melted butter

Peel the parsnips and chop them into chunks, removing the woody core. Peel and dice the onion. Gently fry the onion and parsnips in the olive oil in a large saucepan. Season with salt to help draw the water out of the vegetables and create a lovely golden colour.Chop the herbs and add them to the pan, with the diced apple. Cook for a further 5 minutes. When the vegetables have started to soften and roast, add in the brandy and milk. Simmer for 10–15 minutes until all the ingredients are soft, then blend until smooth.While blending, add in the butter and cream for a little richness. Season with salt and pepper to taste.

Preheat the oven to 180º CPlace both the flours into a mixing bowl, add in the salt and bicarbonate of soda, using your hands blend everything together. Make a well in the middle of the flour and add in the treacle, melted butter and beer. Mix together with a metal spoon to form a soft dough.Transfer the dough to a clean, well-floured work surface and shape to create a round loaf. Place the bread onto a non-stick baking tray. Using a pair of scissors, cut a 2–3 cm deep cross into the top of the bread to let it open up as it bakes. Bake for 25–30 minutes, until your loaf is golden and sounds hollow when you tap the base.

PARSNIP AND APPLE SOUP WITH BRITISH PORTER BREAD

This sumptuous menu from TV chef Peter Sidwell is perfect for entertaining friends and family over the festive season


3 kg gammon joint, boneless

2 onions

2 carrots

½ head celery

3 bay leaves

FOR THE GLAZE

4 tbsp honey

4 tbsp brown sauce

12 whole cloves

As a young lad growing up in York, there was one thing that confirmed Christmas had well and truly begun in our house: the aroma of a gammon cooking in the kitchen. While it was cooking, my mum would be happily at work, baking and decorating. This recipe takes those nostalgic memories and puts a new twist on them. Once you have tried it, trust me, you will be roasting gammons more than just once a year!

Put the gammon into a large pan of water and add the carrots, onion, celery and bay leaves. Put a lid on the pan and bring to the boil.Turn the heat down a little so that the pan is just simmering and bubbling gently, and leave to cook for a minimum of 2½ hours.When the gammon is cooked, remove it from the pan and place it in a roasting tray. It is very important that you now leave it to rest for half an hour. Preheat the oven to 200ºC and remove one of the oven shelves to allow space for the gammon to roast.Using a sharp knife, remove the skin from the whole of the gammon, then gently score the fat into a chequerboard pattern. Mix together the honey and the brown sauce. Gently brush a generous amount of the mixture onto the joint. Press a clove into the centre of each square.Put the joint into the oven for 20 minutes to glaze, then remove and leave to cool.You will be so tempted to sneak a slice from the end, but be careful - it will be very hot due to the honey!

CHRISTMAS ROAST GAMMON

Image courtesy of Booths, www.booths.co.uk, who can supply top-quality hams, ideal for this recipe, at their stores in Marshall Way, Ripon and elsewhere.


200g roasted chestnuts, removed from their shells

1 tbsp vegetable oil

1 tbsp honey

1 tsp sea salt

6 medium eggs, separated

200g golden caster sugar, and extra for dusting

1 vanilla pod (cut it down the middle and scrape out the

seeds)

zest of 2 clementines

50g cocoa powder

125g 70% dark chocolate

284ml carton double cream

200g chestnut purée

200ml tub full-fat crème fraîche

Preheat the oven to 180ºC. Lightly oil a 33 x 20.5cm Swiss roll tin and line it with non-stick parchment paper.Place the peeled chestnuts on a baking tray and drizzle with a tablespoon of vegetable oil. Bake the nuts in the oven for 10 minutes. When cooked and still warm, drizzle with the honey, sprinkle with the sea salt and leave to cool.Put the egg yolks into a large bowl. Add the sugar, vanilla seeds and clementine zest, then whisk until light and pale. Add the cocoa and fold in with a large metal spoon.In a clean bowl, whisk the egg whites until they form stiff peaks, then fold into the cocoa mixture. Spoon into the prepared tin, spread evenly and bake for 20–25 minutes until just cooked – the top should be springy to the touch.Remove the roulade from the oven and leave to cool in the tin for 5 minutes. Put a sheet of baking parchment onto the work surface and dust with caster sugar. Carefully turn the roulade out onto the parchment and roll it up so that the parchment runs through the roulade where the filling will go. Wrap the cake in a clean tea towel and leave to cool. When it is almost cold, carefully peel the baking parchment away from the sponge ready for the filling.Meanwhile, make the filling. Put the chocolate into a large bowl and melt over a pan of simmering water. In a separate bowl, lightly whip the cream to a soft peak (not piping thickness, softer than that). Stir the chestnut purée and crème fraîche into the cream, then add the cream mixture into the warm melted chocolate. It is vital you do it this way round, otherwise the mousse will become very grainy. Spread half the filling over the roulade and sprinkle with the roasted chestnuts. Roll up the roulade, using the baking parchment to help you. Using a palette knife, spread the remaining chocolate mousse over the cake, then carefully lift the roulade on to a serving plate and dust with caster sugar.

CHOCOLATE AND CHESTNUT ROULADE


BRUSSELS SPROUTS

Combine nutritious sprouts with Fountains Gold Cheddar from the Wensleydale Creamery to create

this delicious bake

SEASON’S BEST


Fountains Gold, Brussels Sprouts and

Cauliflower Bake

INGREDIENTS

• 40g plain flour

• 40g butter

• 550ml fresh milk

• 2 tbsp wholegrain mustard

• a pinch of freshly grated nutmeg

• salt and freshly ground black pepper

• 250g Wensleydale Creamery Fountains Gold Cheddar, grated

• 400g Brussels sprouts

• 1 medium cauliflower

• 75g panko or crispy breadcrumbs

• a dash of olive oil

ABOUT THE WENSLEYDALE CREAMERY

The Wensleydale Creamery in Hawes is famous the world over as the home of Yorkshire Wensleydale cheese, which achieved European Protected Geographical Indication (PGI) status in December 2013. This means that Yorkshire Wensleydale cheese is the only one actually made in Wensleydale itself – if it doesn’t say ‘Yorkshire Wensleydale’ it’s not from Wensleydale!

For more information about The Wensleydale Creamery and their Visitor Centre – plus more inspirational cheese recipes – visit www.wensleydale.co.uk.

Preheat the oven to 190°C.

Halve or quarter the sprouts, depending on size. Separate the cauliflower into florets. Cook in a large saucepan in boiling water for 2–3 minutes until just beginning to soften but still crisp. Bear in mind they will be going into the oven later, so undercook rather than overcook. Drain and set aside.

Meanwhile make a roux. Warm the butter in a pan over a medium heat. When melted, stir in the flour with a wooden spoon to make a smooth paste. Cook this gently for 2–3 minutes. Add a small quantity of the milk and stir in until the mix is

even and lump-free. Repeat until all the milk has been added. Bring to the boil, stirring continuously, keeping at temperature for a minute or two until the mix has thickened.

Remove from the heat and stir in the mustard, nutmeg and two-thirds of the cheese. Season to taste with salt and pepper. Place the vegetables in an ovenproof dish and cover them with the sauce. Mix the remaining cheese with the panko or crispy breadcrumbs and olive oil and spread on top.

Bake for 25–30 minutes until the sauce is bubbling and the topping turns golden brown.


THORP PERROW, BEDALE, NORTH YORKSHIRE, DL8 2PS TEL: 01677 425323

THORP PERROWA fantastic day out for the whole family

Explore 100 acres of stunning woodland, run wild and free in our adventure play area or meet exotic birds and animals in the Wildlife Park, no two visits to Thorp Perrow Arboretum are the same!

Find us on facebook or visit

www.thorpperrow.com


Tell us about your early lifeAfter leaving Sedbergh school in Cumbria, I spent a gap year dairy farming in Canada – I have Canadian relatives, my grandmother was Canadian. Then it was on to do a degree in Animal Science at Harper Adams University in Shropshire.

But then you changed tack and joined the family business?I spent a lot of time working in the newly established Black Sheep brewery, and I soon caught the brewing bug. The classic thing in the brewing industry is to go and work for others before coming back to your own brewery, so I went to work for Shepherd Neame in Kent. I sold beer in London, did a post graduate diploma in Brewing and Distilling at Heriot-Watt University, and spent two years shift-brewing at Carlsberg Tetley’s in Leeds.

And then it was back to The Black Sheep?That’s right. I got my forklift and HGV and CPC licences, and ran the transport and technical services side of the business. Then I spent two years as joint Managing Director before taking over as sole MD from my father Paul, who became Chairman.

What’s your idea of a great Yorkshire day out?Going down to Headingley to watch the cricket. The atmosphere is terrific, and we keep winning!

Do you have a special Yorkshire picnic place?Next to the River Ure, by the fishing hut. It’s peaceful and quiet.

ROB THEAKSTONMY YORKSHIRE

Managing Director, The Black Sheep Brewery, Masham

“the atmosphere at Headingley is terrific”


What’s your favourite Yorkshire town?Too obvious, I know, but Masham of course… It’s home!

And what Yorkshire view gives you a thrill?Coming down Station Bank and seeing the silhouette of Masham, especially if there’s a mist and the church spire is gently reaching above the fog. It makes me feel grounded.

Where do you like to dine out?If it’s a special occasion, I love Vennell’s restaurant in Masham. Jon Vennell is an amazing chef and the food is always superb. It’s a great place to take my wife for a quiet meal amidst the hurly burly of life.

What Yorkshire food and drink do you most enjoy?Roast beef and Yorkshire puds, washed down with a pint of Black Sheep ale.

Do you have a favourite Yorkshire phrase?‘There’s nowt so queer as folk!’

And the best thing about living in Yorkshire?The people.

If you couldn’t be in Yorkshire, where would you like to be?Canada. It’s an amazing place. And they have proper seasons.

Do you have a Yorkshire hero?My father. He has never been afraid to give things a go.

What, apart from your work, is your greatest achievement?Three boys – Sam, George and Ben!


GROVE HOUSE Unit 1 Concept Park | � irsk Ind.Est.� irsk | North Yorkshire | YO7 3NH

T: 01845 523562 | E: [email protected]

We specialise in the � nest bespoke solid wood, and hand painted kitchens.

All lovingly hand-made in our own workshop.

Turning your dreamsinto reality


Music & Lights at Fountains Abbey

See the abbey bathed in light, tuck into a hot pulled pork sandwich and grab a warming cup of mulled wine then hear

live festive music in the cellarium.

Weekends 28 Nov - 27 Dec (excluding Sun 6 & Sat 26 Dec) 3.30pm - 5pm (last entry 4pm)

Fountains Abbey & Studley Royal, Ripon, HG4 3DY

nationaltrust.org.uk/fountainsabbey | 01765 608888

© National Trust Images/Chris Lacey. Registered Charity Number 205846.

Members and under 5s go free

LIGHTWATER VALLEY’S SANTA EXPERIENCE

lightwatervalley.co.uk/santa

5 & 6, 12 & 13 and 19, 20, 21 & 22 December

Lightwater Valley, North Stainley, Ripon, North Yorkshire HG4 3HT. Tel: 0871 720 0011*

*Calls will cost 13 pence per minute plus your telephone company’s access charge.

Jump aboard the Lightwater Polar Express as it takes you to Santa’s cabin for a fireside story and a sing along with Santa and his elves.

There’ll be refreshments for everyone and of course a very special Christmas present, and even a little something for the adults!

Enjoy our festive UV Puppet Show and all of your favourite fairground rides.

Adults £10 and Children £12 (under 12) Children under 1 year: Free


Prize LotAUCTION ROOM HIGHLIGHTS

The LotA live steam 2-inch scale

model of a Shand Mason fire pump in Belfast Fire

Brigade livery

MakerMaxwell Hemmens

Precision Steam Models

DateCirca 1990

SizeApproximately 75cm long

Auction estimate£2,500 to £3,500

For sale atTennants Auctioneers,

Leyburn Toys, Models and Collectables Sale,

16th December 2015

Contacttennants.co.uk01969 623780

he standard of workmanship in this amazingly detailed model of a horse-drawn, steam-driven water pump is simply jaw-dropping – and clearly demonstrates why British makers are

hailed as world leaders when it comes to precision engineering models. With its smart red and gold paintwork, shiny copper boiler and working brakes, hoses and nozzles, this delightful little fire appliance made by Yorkshire-based Maxwell Hemmens is clearly a labour of love.

Although it was made to be fully functional, the tiny steam engine has never actually been fired up. That’s par for the course, explains Kegan Harrison, Toys & Collectables Specialist at Tennants Auctioneers. Miniature marvels like this may be toys, but they come with very hefty price tags. Collectors who have bought an immaculate example are understandably unwilling to see scorch marks on their precious acquisitions. If they want to demonstrate the models in action, they will usually run them on compressed air rather than risk them coming into contact with genuine smoke and flames.

This particular piece is one of the highlights of a private collection of 85 lots of toy and model fire engines that will be coming up for sale at Tennants’ Leyburn auction house this December. They range in date from the 1930s to the recent past, and this Maxwell Hemmens gem is one of the lots most likely to attract attention – and achieve the highest price. A toy, perhaps, but one that will almost certainly end up in a display cabinet rather than a Christmas stocking.

T


She Wolf nail polish from the Roar collection by Deborah Lippmann,

deborahlippmann.com

i - glow compact shimmering powder in Sirocco from newcidcosmetics.com

Hand treatment cream byCreme de la Mer, availableat Harvey Nichols, Leeds

Tom Ford creamand powder eye shadow

in Night Sky, fromHarvey Nichols, Leeds

Shimmering silver bracelet by Gill Pottle fromEmma Sedman, Leyburn 01969 368006

Freya Hobo bag in Rose Petalby Mulberry, available from

Chestnut, Darlington, 01325 481975

Silk dress from the

Spring 2016 collection,

by Diane Von Furstenburg,at dvf.com

Clarins Joli Rouge lipstick in Orange Fizz

at Clarins countersnationwide


Radiance and vitality cell food serum by

Elemental Herbology,elementalherbology.com

Heavenly eyes regenerating complex by Deborah Mitchell available at

Blink Beauty, Northallerton,01609 779390

Sparkling rose goldrings from Silverdale Jewellery,

Bedale, 01677 427222

Eye-defining pencil byTom Ford, at Harvey Nichols,

Leeds

Contemporary pendant by Ria Poynton available at

Emma Sedman, Leyburn,01969 368006

Gold and lilac healing braceletby Daisy from Silverdale Jewellery,

Bedale, 01677 427222

Shimmering gold pearl powder from

newcidcosmetics.com

Striking cobalt blue dress

by Tory Burch available

early 2016 at toryburch.co.uk


J’Adore Touche de Parfumby Dior, available at

Dior counters nationwide

Limited edition festive eye make-up palette available at Clarins counters nationwide

Nomad Hobo bag in glove tanned leather

available at coach.com

Open orange suede bag byJil Sander at forzieri.com

Diorific golden light compact inSumptuous Pink available at

Dior counters nationwide

Christmas crackers by Clarins,available at Clarins counters nationwide

Stunning orange coat from the spring 2016 collection at

paulcostelloe.com


Beautiful collections of handmade contemporary jewellery,

textiles and accessories

‘Sparkling Saturdays’ Celebrate the Christmas spirit with a glass of sparkling wine each Saturday in December

Opening Hours to Christmas

Monday, Tuesday 10.00am until 4.00pm Thursday, Friday, Saturday 10.00am until 5.00pm

High Street, Leyburn, DL8 5AQ Tel. 01969 368006

‘GIFTED’

A Christmas Exhibition

Exhibited November until January an exciting collection of

work from new designers alongside our established

favourites!

New Jersey, for everyone who loves to knit.

Visit our beautiful shop in Bedale.

38 Market Place, Bedale, DL8 1EQ.01677 427746 www.newjerseywools.co.uk




Winter offers

30 - 32 Malpas Road Northallerton, N. Yorkshire DL7 8TB

01609 779390www.blinkbeauty.co.uk

Ultimate Pamper PackageBee Sting manicure, pedicure and

Bee Sting facial all for £99.00. Perfect for that special pampering present!

Offer available until end of DecemberPatch test required 48 hrs before first facial

Bee Sting manicure & pedicure only, £50(normally £65) only available during November

December Party PackageVita Liberata Tan (as used on Strictly)

Gel polish on hands or toesStrip lashes applied

Choose two of above treatments for £30.00Choose all three for £45.00

for Dales Life readers

9a Market Place, Bedale

Merry Christmas

0 1 6 7 7 4 2 6 9 4 3

Gatsby’sh a i r d r e s s i n g

and a Happy New Year to all our clients




Look and feel your sparkling best this ChristmasTreat yourself to some relaxing pampering in the serene surroundings of Swinton Park Spa. Indulge in our exceptional face and body treatments and enjoy our private spa* with hot tub, sauna and relaxation area.

• Day Spa Experiences and Girls’ Pamper Afternoons

• Afternoon Indulgence – enjoy a spa treatment with afternoon tea

• Cook & Chill – combine a spa treatment with a half day cookery course

Monday – Sunday: 10am – 6pm

A T S W I N T O N P A R K S P A

Christmas Temptations

Swinton Park, Masham, Ripon, HG4 4JHwww.swintonpark.com • [email protected] • 01765 680967

*Day spa and groups, pre-booking essential

GiftVouchers AvailableOnline

WhiteStraightBeautiful…You• Express teeth whitening only £35

• Botox and fi llers from only £99

• Implants to replace missing teeth

• Affordable treatments in 5star surroundings

• Invisalign® clear braces and Quick Straight TeethTM

Call our friendly team on 01609 761377 or email [email protected] to book your free consultation

www.lovingyoursmile.co.uk • 48 High Street, Northallerton DL7 8EQ


K9199

the �ravel lounge�t’s not just a holiday, it’s your holiday

�our local, �ndependent �ravel �gent�ell travelled staff with 30 years experience

in the travel industry

� wealth of knowledge on worldwide destinations�pecialising in �� holidays, ��,

�ong �� holidays,�� abroad & worldwide ��

the �ravel lounge11B �arket �lace, �edale, �orth �orkshire DL8 1ED

www.thetravellounge.co.uk �el: 01677 427358

THE WHITE BEDDING CO. LTD.Unit 4, Leyburn Business Park, Leyburn, North Yorkshire DL8 [email protected]

www.thewhitebeddingco.com 01969 623699

The White Bedding Company is delighted to announce the opening of our new shop in Leyburn.● Discover our sumptuous range of natural

and organic bedding, 200 - 700 thread count Egyptian cotton, the highest quality

● Our standard mitre linen has been tried and tested for over 7 years

● We have everything a cottage needs, from personalised linen and towels to local hampers

● And a range of our trade marked polka dot gifts you won’t � nd anywhere else

Share the polka dot love


2 Market Court, Market Place, Bedale, DL8 1YA 01677 425848www.nickerynookbedale.co.uk

a treasure trove of cards and gifts

Step into Nickery Nook and you will fi nd a huge array of cards, wrapping paper, gift boxes and ribbons. Explore our huge selection of Yankee candles, Bomb cosmetics, hand made chocolates, Deal Clothing and many more unusual gift ideas you won’t fi nd elsewhere.

For the kids we have the wonderfully colourful ranges of wooden Orange Tree toys, and the quirky Tyrell Katz and Rachel Ellen.

Nickery Nook

Let us bring your old suite back to life

01677 470238 or 07764 279815

ocean-designs.co.uk

If your suite is showing signs of wear, why not consider reupholstery?

We o� er a bespoke upholstery service. We can make your suite as good as new by covering with the latest fabrics, and replacing the fi llings.

Choose from a fantastic choice of fabrics, our craftsmen will restore your furniture to the highest of standards.

Contact Colin Blanchard for more information.

Bespoke upholstery service

Sophisticated Style


A unique labyrinth of tunnels, chambers, follies

and surprises created in a four-acre

walled garden in the heart of the Yorkshire Dales.

Come and see Santa6th, 13th and 20th of December

Open Sundays only until Christmas10am until dusk, A free present for each child is included in the admission price,

under 4’s visiting Santa is £3.50

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

01969 640638www.theforbiddencorner.co.uk

We look forward to seeing you

CUMBRIA

LANCASHIRE

TEESSIDE

EAST YORKSHIRE

WESTYORKSHIRE

NORTH YORKSHIRE

Yorkshire Dales

NORTH Y O

RKSHIREYork

Boroughbridge

Easingwold

Hawes

Leyburn

Richmond

Reeth

MiddlehamBedale

Thirsk

Helmsley

Ripon

Masham

Northallerton

Middleton Tyas

Osmotherly

RipleyTopcliffe

GayleAskrigg

Redmire

Aysgarth

Ainderby Steeple

Well

Sowerby

North Stainley

Hunton

Kirkby Fleetham

Staveley

Grewelthorpe

Bainbridge

West Tanfield

Patrick Brompton

Newton Le Willows

BellerbyWensley

West Witton

Thornton Watlass

Snape

Fearby

Moulton

Brompton on Swale

Skeeby

West Burton

Bishop Monkton

Nature Watch


THE DALES

Yorkshire’s FinestFinest


Craft for Christmas

with GORDON RAMSAY and PETER SIDWELLCook up a festive feast

ChristmasMAKE A FABULOUSSEASONAL WREATH

Win

ter 2

015

FREE


SnowWhitesSTUNNING WINTER FLOWERS

COLLECT YOUR COPY FROM:

www.daleslife.com01904 629295

Booths of Ripon

Tennants of Leyburn

Milners of Leyburn

The Co-Op, Masham

The Black Sheep, Masham

Hampsteads of Northallerton

New Jersey, Bedale

The Mulberry Bush, Hawes

Brookes Farm Shop, Richmond

New collection points will be added as we go to press, please see daleslife.com for further details.


RELAX IN OUR RURAL WENSLEYDALE RETREATAT WESTHOLME ESTATE

Wes�olme: � � e he� t of � e D� �

WESTHOLME ESTATE, AYSGARTH, LEYBURN, NORTH YORKSHIRE DL8 3SP01969 663268 | [email protected]

WESTHOLME ESTATE

Tucked away on the banks of Bishopdale Beck, surrounded by lush rolling countryside, Westholme Estates is the perfect retreat for private parties, corporate events and celebrations.

Kids can go wild meeting our animals in the park!

Our contemporary lodges offer the perfect holiday location to experience the natural beauty of the Dales. Hendersons Bar and Restaurant, recently refurbished to the highest standards, is just a short stroll away – the ideal place to enjoy a delicious lunch or dinner or relax with

a coffee while you plan your day’s adventures.


Kiplin Hall

Kiplin Hall, nr. Scorton, Richmond, DL10 6ATTel: 01748 818178 www.kiplinhall.co.uk

JACOBEAN HOUSE Country Seat of Founder of Maryland, USA

A Dickens of a ChristmasFriday, Saturday & Sunday, 4,5 & 6 and 11, 12 & 13 December, 10am – 4pm.Dip into our Dickensian Christmas compendium of celebrations. See the Hall decked with trees, � owers and greenery.Admission: Adult £8.30; Conc. £7.30; Child £4.30; Family (2+3) £24.50.

Tea Room and Christmas Gi� FairAdmission Free

Gardens and Tea Room re-open forSnowdrops and AconitesSunday 7 Februarysee website for details

“A truly wonderful house and garden;perhaps the most pleasant country house I’ve seen.”

PACKAGE HOLIDAYS • TAILOR-MADE ITINERARIES • CRUISES • RAILFERRIES • FLIGHTS • FAMILY HOLIDAYS • CITY & UK BREAKS • HONEYMOONS

SAFARIS • LONG-HAUL HOLIDAYS • AIRPORT HOTELSPARKING & LOUNGES • THEATRE TICKETS

A world of experience

Other Spear Travels branches in Boroughbridge, Northallerton, Skipton, Helmsley and Stokesley

Robert Sturdy, 10 Market Place, Leyburn, DL8 5BG01969 623486 [email protected]

www.speartravels.net/leyburn

RETAlL AGENTS FOR ATOL HOLDERS - ABTA L8041


WARREN GILLSHOOTING SCHOOL

CORPORATE EVENTSFULLY QUALIFIED C.P.S.A. COACHES

PRIVATE TUITIONCHRISTMAS VOUCHERS NOW AVAILABLE

ON THE WEB SITE

01765 689232www.warrengill.co.uk

Simply the Best…

hillwalking skills,

paddle sport andnordic walking

Come and explore with us!

Private instruction

and guiding for

Enjoy a day out in and around the beautiful Yorkshire Dales & Moors. From guided walks, navigation classes and canoe training to our paddle & picnic.

www.rivermountainexperience.comTel: 01677 426112

CUMBRIA

LANCASHIRE

TEESSIDE

EAST YORKSHIRE

WESTYORKSHIRE

NORTH YORKSHIRE

Yorkshire Dales

NORTH Y O

RKSHIREYork

Boroughbridge

Easingwold

Hawes

Leyburn

Richmond

Reeth

MiddlehamBedale

Thirsk

Helmsley

Ripon

Masham

Northallerton

Middleton Tyas

Osmotherly

RipleyTopcliffe

GayleAskrigg

Redmire

Aysgarth

Ainderby Steeple

Well

Sowerby

North Stainley

Hunton

Kirkby Fleetham

Staveley

Grewelthorpe

Bainbridge

West Tanfield

Patrick Brompton

Newton Le Willows

BellerbyWensley

West Witton

Thornton Watlass

Snape

Fearby

Moulton

Brompton on Swale

Skeeby

West Burton

Bishop Monkton

Nature Watch


THE DALES

Yorkshire’s FinestFinest


Craft for Christmas

with GORDON RAMSAY and PETER SIDWELLCook up a festive feast

ChristmasMAKE A FABULOUSSEASONAL WREATH

Win

ter 2

015

FREE


SnowWhitesSTUNNING WINTER FLOWERS

COLLECT YOUR COPY FROM:

www.daleslife.com01904 629295

Booths of Ripon

Tennants of Leyburn

Milners of Leyburn

The Co-Op, Masham

The Black Sheep, Masham

Hampsteads of Northallerton

New Jersey, Bedale

The Mulberry Bush, Hawes

Brookes Farm Shop, Richmond

New collection points will be added as we go to press, please see daleslife.com for further details.


SWINTON PARKMasham01765 680900www.swintonpark.com

Christmas Cookery Courses

3rd December and 4th December

Christmas in a Box. Half-day course. Prepare and cook a festive meal for six to take home, £150.

10th and 11th December

Festive Fare. One-day course. Inspirational dishes for festive entertaining, £140.

12th December

Aga Cookery: Festive. One-day course. Great recipes to get the best from your Aga at Christmas, £160.

Christmas Lunches and Festive Afternoon Teas

1st to 23rd December

Enjoy a pre-Christmas treat amidst our fabulous Christmas decorations. Three-course lunch, £28. Festive tea with mulled wine, £25.

Carols By Candlelight

2nd December, 7pm

A magical evening of carols and seasonal readings, with gala gourmet dinner. £95, in aid of The Prince’s Trust.

Christmas Chef Tables

2nd to 19th December

Watch Michelin-trained chef Stephen Bulmer prepare a festive gourmet menu for you. Lunch £35, dinner £58, including aperitif.

Christmas Party Night

10th December

Three-course menu with wine and dancing. Tables of four or more, £50 per person. For private party bookings contact [email protected].

YORKSHIRE SCULPTURE PARKWest Bretton, Wakefield01924 832632ysp.co.uk

Poppies: Wave

Until 10th January, 10am to 5pm, Lower Lake

Yorkshire Sculpture Park presents Poppies: Wave as part of a UK-wide tour of the iconic poppy sculptures organised by 14-18 NOW. Wave is from the installation Blood Swept Lands and Seas of Red (poppies and original concept by artist Paul Cummins, installation designed by Tom Piper) by Paul Cummins Ceramics Limited in conjunction with Historic Royal Palaces. The installation was originally at HM Tower of London from August to November 2014, where 888,246 poppies were displayed, one to honour every death in the British and Colonial forces during the First World War.

WINTER 2015

Dales Diary


A warm welcome awaits you at Incy Wincy’s Nursery

Find us at: Amen House, North End, Bedale, North Yorkshire DL8 1XAtel: 01677 425550 e-mail: [email protected]

• Fully qualifi ed staff team •

• Enchanted journey for babies and children aged 0-5 years •

• Maze of beautiful gardens which boast mud kitchen, greenhouse, sensory garden, raised beds and wooden adventure play equipment •

• Local suppliers used for our yummy menu •

• Forest School, Makaton Signing, ECAT and Movement Play trained •

• Attractive Listed building overlooking Bedale Park •

• Fully inclusive - daily essentials provided •

Baby Massage Taster sessionMonday 21st

December10 – 10.45 am Ring to book

A nursery at the heart of the community

www.incywincys.com

Little Foresters sessions each week

WINTER 2015

THORP PERROW ARBORETUMBedale, North Yorkshire01677 425323thorpperrow.com

Santa’s Grotto

From December 4th. Thursdays and Fridays (for pre-school children and school groups), 11am to 2pm. Saturdays and Sundays, 10.30am to 3pm. Saturday 19th until Christmas Eve, 10.30am to 3pm. £4.50 per child.

As the stunning autumn colours fade and winter sets in at Thorp Perrow, the grotto deep in the woods magically bursts into life! We listen in anticipation for the jingling bells heralding the arrival of our very special guest and his helpers, fresh from Lapland.

Follow the trail through the Arboretum to the grotto where the elves will be on hand to guide you through a magical winter wonderland, meeting wonderful creatures as you go.

Santa will be waiting to meet you, so perhaps you could bring him a letter, telling him about your favourite toys and books, or explaining how to find your house. Maybe he’ll have a special gift for you, and a reminder to be good!

After your visit to Santa you’ll find yourselves in the Birds of Prey and Wildlife Centre, so have a wander round and meet some of the residents. The tearoom will be open as you head back to the car, offering our delicious winter menu. Why not pop in for a warming glass of mulled wine and a juicy mince pie before you leave?

KIPLIN HALLnear Scorton, Richmond01748 818178kiplinhall.co.uk

A Dickens of a Christmas

Friday, Saturday and Sunday, 4th, 5th and 6th and 11th,12th and 13th December, 10am to 4pm

Dip into our Dickensian Christmas compendium of celebrations and see the Hall decked with trees, flowers and greenery. £8.30/£7.30/£4.30/Family (2+3) £24.50. Please note HHA cards are not valid at Christmas.

Tea Room

Delicious homemade lunches, cakes and festive goodies. No admission charge.

Christmas Gift Fair in the Maryland Centre

Local craftspeople selling original gifts and stocking fillers. No admission charge.

Snowdrops and Aconites

From Sunday 7th February, Sunday to Wednesday, 10am to 4pm

Enjoy drifts of snowdrops and aconites naturalised in our woodland and gardens. Described as ‘one of the best displays I have seen’ by a regular visitor! Admission to the gardens: adult £5.50, concession £4.50, child £2.50, family £15.50.


A warm welcome awaits you at Incy Wincy’s Nursery

Find us at: Amen House, North End, Bedale, North Yorkshire DL8 1XAtel: 01677 425550 e-mail: [email protected]

• Fully qualifi ed staff team •

• Enchanted journey for babies and children aged 0-5 years •

• Maze of beautiful gardens which boast mud kitchen, greenhouse, sensory garden, raised beds and wooden adventure play equipment •

• Local suppliers used for our yummy menu •

• Forest School, Makaton Signing, ECAT and Movement Play trained •

• Attractive Listed building overlooking Bedale Park •

• Fully inclusive - daily essentials provided •

Baby Massage Taster sessionMonday 21st

December10 – 10.45 am Ring to book

A nursery at the heart of the community

www.incywincys.com

Little Foresters sessions each week


FOUNTAINS ABBEY & STUDLEY ROYALnear Ripon01765 608888nationaltrust.org.uk/fountains-abbey

Music and LightsSaturdays and Sundays 28th November to 27th December (excluding 6th and 26th December), plus Monday 28th December,3.30pm to 5pm (last entry 4pm), choirs/band 3.30pm to 4.30pm

Get into the Christmas spirit on a crisp winter’s afternoon! Tuck into a hot pulled pork sandwich and mulled wine from the Visitor Centre, then wander through the estate. See the trees twinkling and the Abbey all aglow, and stop at the abbey Cellarium to catch some live festive music. Normal admission charges apply.

The Elves’ Christmas Workshop

Saturdays and Sundays 28th November to 20th December, plus Monday 21st December and Sunday 3rd January, 1pm to 4pm

Pop along to Swanley Grange to write your letter to Father Christmas. We’ll provide paper, pens, envelopes and stamps for you to write your wish list, become the elf postmaster, and send your letter off to the North Pole! Then make yourself a sparkly snowflake to hang on your tree at home. If you drop in after Christmas, why not write to Father Christmas to thank him for your pressies?

Father Christmas’ Grotto

Saturdays and Sundays 28th November to 20th December, 1pm to 3pm

With the jingle of reindeer bells Father Christmas will be touching down at Fountains Abbey, and he’ll come bearing gifts. If you’ve been a good little boy or girl, visit him in his cosy grotto and he may have a special something for you! £5 per child, includes gift.

Festive Christmas Lunches

Monday to Thursday, 30th November to 23rd December, 12pm to 1.30pm

Enjoy a delicious festive lunch with family, friends or colleagues. Choose from a two- or three-course lunch, and add tea or coffee and a mince pie for an extra treat. Then shop for seasonal gifts, or take a leisurely walk around our grounds. Normal admission applies, free for NT members. Two courses, £17.95 per person. Three courses, £19.95. Tea, coffee and mince pie, £2.95. Booking essential, 01765 643197.

Carols by Candlelight

Sunday 6th December, 3.30pm to 4.15pm

Our ever-popular annual family carol service. Pick up a candle on your way in and see the flickering glow of nearly 1,000 candles light up the abbey Cellarium. Grab a mulled wine or a hot chocolate and sing along to your favourite traditional carols. Arrive early to get a seat!

Christmas Floristry Workshops

Monday 7th December, 11am to 1.30pm (lunch from 1.30pm); Tuesday 8th and Wednesday 9th December, 10am to 12.30pm (lunch from 12.30pm)

Join award-winning florist Joanna McCrae to create festive decorations using natural materials from here on the estate. In a series of workshops over three days, she’ll provide expert tuition on making your own wreath, swag or table decoration. Includes a delicious two-course lunch. £45, booking essential, 01765 643197.

WINTER 2015


Les Coussiras, Champagnac-de-Belair The Residence de Chavirat, Champagnac-de-Belair


French LeaveThe Dordogne is one of France’s most stunning regions – and

buying a property there is cheaper and easier than you might think

wning a property in France is a dream that many of us secretly harbour, particularly

with a dreary British winter in prospect. And when it comes to choosing the perfect

location, the Dordogne is the region that you’ll find at the top of many people’s wish lists.

The Dordogne has long been a magnet for UK buyers, and when you look at the wealth of attractions the area has to offer it’s no wonder it has been so consistently popular. With its spectacular scenery, fertile soil, miles of quiet roads and gorgeous medieval towns and villages – not to mention the outstanding locally produced food and drink – it’s the ideal place to buy a rental property or get away from the rat-race to enjoy a more serene way of life.

If it’s a prospect that you find tempting, you might be surprised at just how easy it is to turn that dream into reality. With the current strength of the pound against the euro, exchange rates are very much in our favour right now. Property in France is remarkably affordable, and it’s an ideal time to think of buying.

There’s one thing that holds many people back, of course, and understandably so – the language barrier. Not only is there the sales process to conclude, but afterwards there are all the fine details of setting up your home to grapple with. Nowadays, though, the fact that you flunked French at school needn’t stop you starting a new life in sunny southern Europe. Because if you need a helping hand, it can easily be arranged.

Take, for example, the service offered by York-based estate agents Austin Brooks, who have recently set up an international department. The company specialises in French properties, and having owned property in France themselves, they understand buying and owning and can give you full support throughout the actual sale.

Equally importantly, they can take the worry out of future management of the property, making sure you have access to reliable English-speaking tradesmen – painters, plumbers, gardeners, builders and so on – as and when you need them. And, reassuringly, you’ll have advice on tap to help you resolve any problems that may crop up.

A good illustration of the exciting options open to potential buyers are the two charming properties just outside the village of Champagnac-de-Belair that Austin Brooks currently have on their books.

Champagnac-de-Belair is easy to get to – just an hour from Limoges airport – but offers precisely the kind of tranquil rural setting that so many of us yearn for. The village itself is a little gem, and just 5km away is the picture-postcard destination of Brantome and its ancient Benedictine abbey set in a spectacular wooded river valley. With extensive parks and gardens, a bustling Friday market and a Michelin-starred restaurant, Brantome is the quintessential French country town – and typical of the many attractions that this beautiful and historic area has to offer.


Property & Rural Law

• Property Sales & Purchases• Landlord and Tenant Matters• Agricultural Land• Leases and Tenancies• Rights of Way• Sporting Rights & Purchases• Wind Farms

Estate Planning• Wills & Probate• Estate Administration• Powers of Attorney• Care Home Fees• Tax Planning• Estate Disputes

Family• Adoption• Separation• Divorce• Contact with Children or

Grandchildren• Civil Partnership

Dissolution

21 Galgate, Barnard Castle, Co. DurhamDL12 BEQ • 01833 600160

o� [email protected] • www.mbmcgarry.co.ukAuthorised and regulated by � e Solicitors Regulation Authority Number 606950

Market Place, Hawes, North YorkshireDLB 3QS • 01969 667000

We provide legal advice and assistance usingold-fashioned values in a friendly and modern way

McGarry & Co.S O L I C I T O R S

Personal Advice in an Impersonal World

Also on the doorstep is the picturesque Chateau de Puyguilhem, a listed monument with sweeping views of the oak forests native to the region. And within a few minutes’ journey by car you’ll find Saint Jean de Cole, the location for a colourful annual flower fair, Bourdeilles with its ancient castle, and Thiviers, famous for its foie gras, walnuts and truffles. For a grand day out, just 22km away there’s the remarkable cathedral town of Perigueux with its lively street cafés and fairytale medieval architecture.

The two properties in Champagnac-de-Belair currently being handled by Austin Brooks are both spacious, extending to around 260 square metres and providing comfortable four-bedroomed family homes. Each benefits from splendid views across tranquil, rolling countryside, but with neighbours nearby you certainly won’t feel isolated.

The Residence de Chavirat is a traditional, four-square farmhouse, dating back to around 1800 and bristling with original features. It comes with attractive gardens and a swimming pool, along with 2–3 hectares of adjacent land that you can either make use of yourself or rent out to the local farmer. There is also a traditional rectangular barn that could be converted into stabling, workshops or

additional accommodation, so the possibilities for carving out a new lifestyle are limited only by your own imagination!

The second property, Les Coussiras, is a tastefully converted traditional barn with an attractive driveway and gardens. Like the Residence de Chavirat, it has its own pool along with 2–3 hectares of adjoining land and – once again – a detached traditional barn that could be adapted to all manner of different uses.

Of course there’s one last sticking point when it comes to plumping for a new way of life, and that’s the issue of funding your purchase by selling an existing property. Fortunately Austin Brooks International can help with this too, and can arrange a part-exchange deal on suitable properties here in the UK, so as to streamline the whole process and get you started on your new life as quickly and smoothly as possible.

So yes, moving to Southern France is indeed a dream – but one that, if you want it to, can quite easily come true!For further information on the properties featured on these pages, please contact Austin Brooks International, austinbrooks.co.uk 01904 227992.

The medievel town of St Jean de Cole a few kilometres from the properties.


Property & Rural Law

• Property Sales & Purchases• Landlord and Tenant Matters• Agricultural Land• Leases and Tenancies• Rights of Way• Sporting Rights & Purchases• Wind Farms

Estate Planning• Wills & Probate• Estate Administration• Powers of Attorney• Care Home Fees• Tax Planning• Estate Disputes

Family• Adoption• Separation• Divorce• Contact with Children or

Grandchildren• Civil Partnership

Dissolution

21 Galgate, Barnard Castle, Co. DurhamDL12 BEQ • 01833 600160

o� [email protected] • www.mbmcgarry.co.ukAuthorised and regulated by � e Solicitors Regulation Authority Number 606950

Market Place, Hawes, North YorkshireDLB 3QS • 01969 667000

We provide legal advice and assistance usingold-fashioned values in a friendly and modern way

McGarry & Co.S O L I C I T O R S

Personal Advice in an Impersonal World

114 | Dales Life | Winter 2015 1 2013 | Dales Life |

5 St. Edmunds Close, Stamford Bridge, York £579,950This beautiful, �ve bedroom, modern, detached property is located in the picturesque, historic village of Stamford Bridge and is surrounded by open views across the countryside. This executive development of houses was established in 1999, number 5 is located on a corner plot with a useful adjoining paddock measuring 1291.2 sq metres. The home has been tastefully extended and upgraded by its current owners.

AUSTIN BROOKS

01904 227992 | [email protected] | www.austinbrooks.co.uk


NORMAN F. BROWNChartered Surveyors • Estate Agents • Lettings

Selling and letting property since 1967

14 Queens Road, Richmond • 01748 8224736 Bridge Street, Bedale • 01677 422282

25 Market Place, Leyburn • 01969 622194

Appletree House, West ScraftonA spacious well presented semi detached cottage with garage and studio/workshop, open front aspect. Entrance porch, lounge with stove, dining room, kitchen/breakfast room with Aga, pantry, utility room, cloakroom/wc, 3 double bedrooms, bathroom/wc, studio/workshop, garage, driveway, front and rear gardens, night storage heating, double glazing. EER E48 £365,000 Leyburn Of� ce

Abbey House, RichmondA spacious detached Grade II listed cottage in a secluded riverside setting close to Richmond. Originally part of the Easby Abbey estate. Current 5* holiday let. Lounge, kitchen/dining room, cloakroom/wc, 3 double bedrooms each with en-suite, detached garage, driveway, mature gardens, � shing rights on the River Swale, oil � red under� oor c/h. NO FORWARD CHAIN. EER N/A£520,000 Richmond Of� ce

Cheslar, West BurtonThis is a well presented spacious semi detached cottage on the vilage green with good sized garden backing onto open countryside. Entrance hall, inner hall, lounge, dining room, kitchen/breakfast room, utility room/wc, pantry, 3 double bedrooms, bathroom/wc, garage, driveway, ample parking, good sized rear garden, oil � red central heating, UPVC double glazing. NO FORWARD CHAIN. EER E51£465,000 Leyburn Of� ce

NOCHAIN NO

CHAIN

LAWYERS IN LOCATIONSYOU LOVET: 0800 160 10 10E: [email protected]: www.coles-law.co.uk

Offices also in… York, Thirsk, Yarm, Guisborough, Market Weighton & Beverley

Images courtesy of chequeredchicken.co.uk


On the marketOur regular round-up of beautiful properties for sale in Yorkshire.

£205,000 Old Bank Cottage, ReethA well presented terraced cottage modernised in recent years. Current holiday let. Lounge, kitchen/dining room, 3 bedrooms, bathroom/wc, store room with loft above, oil fired central heating, double glazing. Contents available by separate negotiation. NO FORWARD CHAIN. EER D60.Contact Norman F Brown on 01748 822473 normanfbrown.co.uk

£450,000 17 The Pastures, YorkLocated in a quiet cul-de-sac off Hob Moor nature reserve, this unique, spacious, recently refurbished, six bedroom family home has four bedrooms, four reception rooms and two bathrooms. With a further two bedrooms, a shower room and lounge with kitchenette, in the adjoining annex extension. Contact Austin Brooks on 01904 227992 austinbrooks.co.uk

£315,000 Littlecroft, Constable BurtonSpacious individual single storey barn conversion close to Leyburn. Entrance hall, lounge/dining room, kitchen/breakfast room, 2 large double bedrooms, conservatory, bathroom/wc, side hall, utility room, ample parking, mature gardens, oil fired c/hg, double glazing. NO FORWARD CHAIN. EER E44.Contact Norman F Brown on 01969 622194 normanfbrown.co.uk

£575,000 46 St. Johns Road, Driffield Beautifully positioned in a premium location in the appealing Wolds’ market town of Driffield and set on a large plot with extensive, front and rear gardens; this impressive, double fronted, 6 bedroom, period detached home extends to 2,850 square feet of superb living space.Contact Austin Brooks on 01904 227992 austinbrooks.co.uk

£330,000 1 The Old Smithy, Tunstall Extended & renovated semi-detached cottage.Entrance hall, lounge, dining room,kitchen/breakfast room, utility room, cloakroom/wc, 4 beds, en-suite shower room/wc, family bathroom/wc, dble garage, parking, large garden, oil fired c/h. NO FORWARD CHAIN. EER N/A Contact Norman F Brown on 01748 822473 normanfbrown.co.uk

£395,000 26 North End House, Middleton on the WoldsA superb, beautifully appointed, high specification finish, fully renovated, 5 bedroom, former Victorian farmhouse with gated access, a useful large, separate double garage and a stable.Contact Austin Brooks on 01904 227992 austinbrooks.co.uk


On the marketOur regular round-up of beautiful properties for sale in Yorkshire.

£300,000 Sandwith Lodge, Newton Le WillowsA beautiful detached four bedroom bungalow situated in large gardens and grounds. Garaging and off street parking. Stunning secluded yet accessible rural location. EPC rating D. Viewing strictly by appointment. Contact Robin Jessop Ltd. on 01969 622800 robinjessop.co.uk

OIEO £625,000 The Gillings, RichmondAn outstanding detached family house with very substantial gardens and grounds in a secluded location. Five double bedrooms. Spacious living accommodation. Garaging. Excellent location close to local amenities. EPC Rating C. Viewing by appointment.Contact Robin Jessop Ltd. on 01969 622800 robinjessop.co.uk

£475,000 Oak Tree Farm, West Witton, LeyburnA substantial traditional Dales farmhouse with spacious accommodation. Six bedrooms. Delightful walled gardens. Range of outbuildings and garaging. Stunning position with views over the surrounding countryside. EPC D. Lot 2 - two grass paddocks. Chain free. Viewing by appointment. Contact Robin Jessop Ltd. on 01969 622800 robinjessop.co.uk

£250,000 Beulah, MiddlehamA detached two bedroom bungalow with garaging and gardens. situated just outside the highly popular village of Middleham. Overlooking open countryside views. Good sized plot. EPC rating E. Viewing by appointment. Contact Robin Jessop Ltd. on 01969 622800 robinjessop.co.uk

OIEO £800,000 Gatherley House, Moulton, Richmond An outstanding period farmhouse residence sitting in 8 acres of land. Secluded in a quiet rural location yet highly accessible. First class accommodation. The Old Granary Barn. Beautiful gardens, grounds and orchard. EPC rating D. Viewing by appointment. Contact Robin Jessop Ltd. on 01969 622800 robinjessop.co.uk

£350,000 Low Dovescar, South Walden, Leyburn A superb traditional Dales long house. In need of some updating. Spacious accommodation with four bedrooms. Gardens and garaging. Stunning panoramic views of the dales. Currently used as a holiday cottage. EPC rating E. Viewing by appointment. Contact Robin Jessop Ltd. on 01969 622800 robinjessop.co.uk


Guiding you in the right direction

With over 35 years experience in auctioning properties, we know which properties sell better by auction.

Come to the property Auction specialists

All our properties are listed at robinjessop.co.uk Follow us on twitter @robinjessop

Bedale O� ce4 North End, Bedale,

North Yorkshire DL8 1ABTel: 01677 425950

Leyburn O� ceMarwood House, Railway Street,

Leyburn DL8 5AYTel: 01969 622800

CHARTERED SURVEYORS, AUCTIONEERS, VALUERS, LAND & ESTATE AGENTS

23528 Robin Jessop Auction Advert.indd 1 11/11/2014 17:18


• ELECTRICAL INSTALLATION

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BEDALE ELECTRICAL LTD12 Coronation Rd, Little Crakehall, Bedale, DL8 1HZ [email protected] 426063 • 07710 741874

TAKE YOUR HOME TO ANENERGY EFFICIENT FUTUREwith Bedale Plumbing & Heating Ltd

• PANASONIC ACCREDITED INSTALLERSOF AIR SOURCE HEAT PUMPS

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WE CAN ALSO PROVIDE:

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System upgrades.

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Natural gas & LPG boilerreplacements.

Boiler service and repair.

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Water mains replaced &repaired.

Landlords certificates.

Bathroom Suites Designand installation includingall joinery, tiling andelectrical works.

BEDALE PLUMBING & HEATING LTD12 Coronation Rd, Little Crakehall, Bedale, DL8 1HZ bedaleplumbingandheatingltd@hotmail.co.ukbedaleplumbingandheatingltd.co.uk01677 426063 • 07814 036057

established in 1970

SWITCH ON TOBedale Electrical Ltd

Welcome to our sister company Bedale Electrical Ltd. We are a family-run business and we will be offering thesame reliable service our customers have enjoyed for over 40years. We are electrical contractors and engineers providingall your electrical needs for both domestic and commercialproperties, our experienced team will provide the samefriendly and high standard of work we are known for!

Bedale Plumbing FB5 DL2-15 Q10.qxp_Layout 1 13/05/2015 11:59 Page 1


www.daleslife.com

Going for Growth

Go For GrowthWe have!Dales Life is 40% biggerGiving you more for your money.• 20,000 copies hand-delivered to homes

and businesses throughout the Dales.

• Average 90,000 readers per issue.

• 75% of our advertising is repeat business.

• Twice the value: Dales Life is online too, with clickable links in advertisements.

It all adds up.

Helping local businesses grow since 1993

Contact Sue Gillman on 01904 629295 [email protected] Dales Life, 90 Tadcaster Rd, York, North Yorkshire YO24 1LT

“The best response we have ever had from any magazine.”

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“I highly recommend advertising in Dales Life. Whatever we feature always sells out!”

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“We have advertised with Dales Life for 19 years, and have always had a great response. The magazine has really helped our business grow.”

County Kitchens, Leyburn


Domestic • Commercial • Agricultural

Produce your own electricity and earn money with solar pv panels

For further information please contact DDR Solar Ltd01969 622 260 www.ddrsolar.co.uk

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RBCARCHITECT

T: 01609 751668 E: [email protected] Business Centre, 6 County Business Park,

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Refreshing Your SkillsIf you have a licence to drive, and are fit to drive, keep driving!Try not to become over-dependent on your partner’s driving because as traffic conditions change it can be very hard to take up driving again after several years off. It’s better to stay in practice on the roads you frequently use.Refreshing your skills really can make all the difference to your confidence, building on your experience with driving tips, techniques and advice.

Are you anolder driver?

This offer is only available to North Yorkshire residents

For residents of North Yorkshire, 95 Alive are currently offering a free 1 hour refresher drive with an approved driving instructor, for drivers over 50. For more information email [email protected] call 01609 798120 or visit our website www.roadwise.co.uk



TheWensleydaleHouse Doctor

Home Improvement Specialist• Interior & Exterior Painting• Interior Decorating • Tiling

• Plumbing • Plastering• Flooring (including laminate)

• Kitchens and bathrooms fittedNo job too small

Friendly and reliable service

Tel: 01677 450810Mobile: 07715 682966

Hunton, Bedale, North Yorkshire

Est. 1999


PHYSIOTHERAPYNeurological RehabPain ManagementSports TherapyTherapeutic MassagePhysiotherapy

COMPLEMENTARY THERAPYAcupunctureClinical HypnotherapyReflexologyAromatherapy

CLASSES/TRAININGDru YogaTai ChiManual Handling TrainingHot Flush ClinicsBaby Massage

� � �

� � �

� � �

��

Formerly Leyburn

Physiotherapy Practice

The core values of HealthFusion are to be dynamic and proactive. We focus on each individual’s needs, offering a personal level of care whilst providing a

first-class service. We diagnose, treat and educate, helping many diverse conditions.

Masham: 01765 [email protected]

www.healthfusion.co.ukMiddleham: 01969 623354

[email protected]

Bedale Dental PracticeWe o�er one of the most

competitive Dental Plans inthe area only £11.42

Please see our Website or talkto one of our Receptionists

for further informationWe o�er free NHS treatment

for all ChildrenCome and join our Dental PracticeWe are dedicated to patient care

and o�er a wide variety of specialist dental services including implants

and orthodonticsBotox® also available

18 Sussex Street Bedale DL8 2ALTel 01677 422865

www.bedaledentalpractice.co.uk


Do you have pain?

Back painHeadachesNeck pain

Frozen shoulderSports injuries

Pregnancy issuesStress relief

Osteopathy - Acupuncture - Massagewww.bedaleosteopaths.co.uk

01677 425858

Premiere Care North East Ltd.We are a Leyburn-based agency offering high quality care services to our Clients. Our experienced team supports the various needs of vulnerable people to remain as independent as possible in their home. We provide hourly, day/night and live-in-care.

Premiere Care has been awarded by the CQC the highest possible rating on their last inspection in 2009 which confirms the quality of service that we supply.

For an information pack please contact: Premiere Care (NE) Ltd Thornborough Hall, Leyburn DL8 5AB01969 622 499 www.premiere-care.co.uk

Testimonial ’Exceedingly high quality ladies, honest, caring and totally trustworthy’


Hillcrest, Byng Road, Catterick Garrison,

North Yorkshire, DL9 4DW

• Established owners

• Experienced management team

• Low staff turnover

• Pleasant surroundings

• Nutritional, attractive home cooked quality meals

• Care available - long stay, day care, respite (dependent upon availability)

Hillcrest has a warm and welcoming atmosphere. It enjoysan enviable reputation within the community and is totallycompliant with CQC.

To experience the Home and the expertise of the local management team, why not call in and view for yourself thelevel of care being offered to the Residents.

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

Hillcrest Care Home

Dedicated to quality care

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TO DINE FORGreat places to eat and stay in the

beautiful Yorkshire Dales.

THE WHITE BEARThe White Bear is situated in the beautiful market town of Masham. A team of talented chefs use locally sourced ingredients to create delicious, seasonal dishes. Enjoy your meal in the charming dining room or the traditional bar; open fires create a cosy atmosphere throughout. An extensive wine list complements the menu. Accommodation is available in fourteen individually designed rooms all en suite.

T: 01765 689319 thewhitebearhotel.co.uk

SWINTON PARK HOTELAn elegant, 30-bedroom luxury castle hotel. With four Red Stars (Inspectors’ Choice) and three Rosettes awarded by the AA for excellent facilities, this is one of the most highly rated hotels in Yorkshire. Award-winning cuisine is served in the sumptuously furnished dining room, using seasonal produce sourced from the hotel’s four-acre walled garden and surrounding estate.

T: 01765 680900 swintonpark.com

HENDERSONS BAR & RESTAURANTSet in the idyllic riverside surroundings of Westholme Estate in Bishopdale, Hendersons is a bright, stylish, relaxed bar and bistro-style restaurant with a contemporary feel. Our talented chef has created a mouthwatering seasonal menu using fresh local and seasonal produce. The restaurant is open all day for lunch, light bites and beverages. Dinner 5.30pm to 8.45pm every day except Tuesday. Sunday lunch 12–4pm.

T: 01969 663268 westholme-estate.co.uk

THE CORNER CUPBOARDThe Corner Cupboard at Birdforth, near Easingwold, is a licensed day-time restaurant serving mouthwatering scones and tea cakes, light lunches and more substantial meals, all home-made using top-quality local produce. Peak lunch times can be busy, so advance booking is advisable. Having eaten your fill, there’s the added bonus of a charming shop carrying a beguiling selection of gifts, jewellery and home furnishings.

T: 01845 501495 thecornercupboard.co.uk

THE SANDPIPER INNChef Jonathan Harrison and his wife Janine have owned The Sandpiper Inn since 1999, during which time they have won numerous accolades for their unique take on modern British cooking. The Sandpiper’s cosy traditional bar serves local real ales, fine wines and an extensive range of whiskies. The stylish 40-seater restaurant is open for lunch and dinner from Tuesday to Sunday inclusive, and there are two tasteful boutique-style ensuite double bedrooms for overnight guests.

T: 01969 622206 sandpiperinn.co.uk

THE BLACK SHEEP BREWERYThe Black Sheep Brewery Visitor Centre – situated in Masham, is the ideal place for a great day or evening out. You can take a tour of the Brewery, have a meal in the Bistro, and taste 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, product launches, parties and weddings.

T: 01765 680101 blacksheepbrewery.com


FAIRHURSTS BISTROFairhursts Bistro is one of the most exciting eating and drinking places to open recently in Wensleydale. Situated in Middleham Key Centre, it has an intimate, relaxed atmosphere and a rustic yet modern interior. It offers a unique interpretation of classic dishes, using local produce where possible, and its themed nights feature cuisines from all over the world. There is private access from the car park, and the bistro is open Thursday–Saturday evenings. Middleham Key Centre, Park Lane, Middleham, DL8 4RA

T: 01969 624668 fairhursts.co.uk

THIRTEENThirteen is a smart, comfy restaurant in the centre of Leyburn, owned and run by husband and wife team Michael and Sarah McBride. The menu is based around fresh, seasonal Yorkshire ingredients, offering beautifully presented modern British cooking with a Continental twist. Ideal for family celebrations; children’s menu available. Thirteen is open for lunches on Thursdays, Fridays and Saturdays, and for dinners on Monday nights and from Wednesday to Saturday inclusive. Space is limited, so book early to avoid disappointment.

T: 01969 622951 thirteenatleyburn.co.uk

STONE HOUSE HOTELStone House Hotel is an elegant country residence just a short drive from the bustling market town of Hawes. With its cosy bar, library-cum-billiard room and panelled Oak Room, Stone House is the perfect place to relax. Enjoy delicious, locally sourced traditional food from breakfast through to dinner, and choose from an extensive list of fine wines. There are three spacious, romantic four-poster suites, and five ground-floor conservatory bedrooms opening directly onto the lawns.

T: 01969 667571 stonehousehotel.co.uk

THE SADDLE ROOM RESTAURANTNew to the Dales is The Saddle Room Restaurant situated in the heart of Coverdale on the Tupgill Park Estate near Leyburn. Grand honest food from local suppliers prepared and cooked to perfection by our award-winning chef Tom Morrell. Accommodation available on the estate for a one-night-stay or longer in our beautifully appointed cottages. For that special event we can cater up to 350 people on the grounds of Tupgill Park Estate or up to 50 in our function room ‘The Hayloft’. Our wine cellar has been beautifully restored and is the ideal setting for a private dinner.

T: 01969 640596 thesaddleroom.co.uk

YOREBRIDGE HOUSEThe changing of seasons in the Yorkshire Dales is the perfect time to visit Yorebridge House, with its luxurious boutique rooms and beautiful views across the Dales.We achieved 3 AA rosettes in 2014 rewarding the team for their inspiring, innovative dishes using superb local produce. Dishes excel in design and flavour and the restaurant is famous for its romantic atmosphere.Awards include White Rose Awards winner Restaurant with Rooms and Restaurant of the Year and Taste of Herriot Restaurant of the Year.

T: 01969 652060 yorebridgehouse.co.uk

THE BURGOYNE HOTELOverlooking Reeth village green, The Burgoyne Hotel is a luxurious home-from-home set in an elegant Georgian mansion. It has eight spacious and beautifully appointed rooms — the panoramic views from some of them have to be seen to be believed. There’s an emphasis on friendly service and fine food, with generous breakfasts and a four-course dinner menu focusing on fresh local produce sourced from the Dales and the Yorkshire coast.

T: 01748 884292 theburgoyne.co.uk


EcclesHeddon LLPSolicitors

For your legal easeFor help and legal advice callBedale 01677 422422Ripon 01765 601717Thirsk 01845 522324www.eccles-heddon.co.uk

FAMILY LAW CLINICWe also run a family law clinic once a week at our Bedale and Ripon offices.Please telephone Jane Midgley at Bedale or Liz Kidd at Ripon to book aFREE 30-minute consultation.

Family Law (Divorce, Family & Children)

Property Law (Residential & Commercial)

Business Advice

Employment Law

Wills, Probate and Family Trusts

Estate Planning

Lasting Powers of Attorney

Advising the Elderly

Farming & Agriculture

Dispute Resolution

Eccles Heddon FB5 DL2-13_Layout 1 18/07/2013 19:21 Page 1

VISIT OUR SHOWROOM HOLME DESIGN LIMITED, UNIT 1, THE CRAFT YARD, THE STATION, BEDALE, NORTH YORKSHIRE DL8 1AW

CALL 01677 424669 FOR MORE INFORMATION OR TO ARRANGE A FREE DESIGN CONSULTATION

WWW.HOLMEDESIGN.COM

118581_Holme_Design_Advert.indd 1 07/10/2015 11:28

dales life winter 2015

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