ISSUE 36 www.appetitemag.co.uk May/June 2016

TICKLE YOUR TASTEBUDS...

GRASP THE NETTLE // CRESS OF A WAVE // TOP ASPARAGUS TIPS

inside Spring chicken // The food of love // In search of afternoon tea // A queen of puddings

greens party32 recipes!

Scan this code with your mobile device to access the latest news on our website

appetitemag.co.uk 3

4 CLUB Great places, great offers

6 FEED...BACK Foodie news and views

8 IT'S A DATE Foodie events across the region

10 SPRING CHICKEN With chorizo on the barbie

12 IN THE KITCHEN GARDEN The weather is snow joke!

14 FISH Simon Walsh tackles tuna

17 REVIEW Dinner at the Duke of Wellington

18 FUDGE-TASTIC Debbie O'Brien's sweet treats

20 THE GRAZER Anna Hedworth is on her nettle

22TOP TIPS Snap to it - asparagus is in season!

24 EASTERN PROMISE Recipes from Sabrina Ghayour

26 FOOD OF LOVE The supper club stealing hearts

30 AFTERNOON TEA Out and about in search of the best

38 CRESS OF A WAVE Watercress - it's the new black...

40 KITCHEN KIT The latest kitchen must-haves

42 THE DIARY Beautiful people, beautiful foodie places

46 CHOCOLATE HEAVEN A dessert fit for Her Majesty

PLACE YOUR ORDER

Yesterday, I spent two hours making the chocolate tart in the photograph below. I share this earth-shattering news, not to brag (mind, it was 10 out of 10 delicious) but because it led me to wonder, if I only had six months to live, would I spend two hours of it baking? I suspect I wouldn't, for - and this is quite a thing for the editor of a food magazine to admit - I have decided that life is too short for beating, creaming, whisking and whipping (in the kitchen at least, ahem!).

I'll whip up a Victoria sponge or apple crumble because they take only a few minutes, and I always make a Christmas cake because it's an excuse to swig the cooking brandy, but elaborate confections drive me to distraction. I mean, the tart was nice, but was it two hours and five separate culinary processes on a sunny day nice? No, frankly, particularly when I could have nipped up the road to the patisserie at Vallum, bought something fabulous and passed it off as my own.

Editor ponders baking and brainless birds. Read on for the tenuous link...

appetite.TICKLE YOUR TASTE BUDS...

Editorial 01661 844 115Jane Pikett - jane@offstonepublishing.co.uk

Advertising 01661 844 115Joanne Oneil - joanne@appetitemag.co.uk

Website www.appetitemag.co.uk

Designed & Published by

Unit One, Bearl Farm, Stocksfield Northumberland, NE43 7AL

PhotographyPeter Skelton www.photo-psp.co.uk Nicky Rogerson www.nrphotography.co.uk

We want to hear all about

the food and drink you love in the North East, which means you can

get fully involved in the regions only dedicated

food magazine.

If you like something, we want to know about it, so tell us. Better still, take a

picture and send it to us.

And if you cook something youre proud of (or something youre not!) email us a photo and a description and we might even put it on our Facebook page or in the magazine.

Fame at last!

email editor@appetitemag.co.uk

Be a fan!

Jane Pikett, Editor

Which brings me, in a roundabout way, to the many pheasants with no road sense who have ended up on the appetite table recently, the latest making the ultimate sacrifice for the benefit of my dinner when

I was on the Military Road, heading to Vallum for lemon meringue pie

(and there, dear reader, is your tenuous link). What is

wrong with these witless creatures? There are bits of them all over the roads round our way, 99% of them male, which proves either that lady pheasants

are much brighter than their senseless spouses, or the

male pheasant population is in the grip of a suicide epidemic.

Hence, we are now mostly dining on roadkill and shop-bought profiteroles, a) because life's too short for labouring over choux pastry and posh puddings and, b) because baking is for the birds. If you agree, tweet us!

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CLUB

ART DECO CINEMA CAFE

Coffees, Teas, Wines & BeersQuality Comfort Food Served All Day

2nd Floor Tyneside Cinema,10-12 Pilgrim Street Newcastle

Tel: 0191 2275520Open: Mon-Sat 10am-10pm Sun 11am-7pm

*On production of this magazine or a print-out of the offer from www.appetitemag.co.uk

Ury Indian restaurant in Newcastle is offering appetite readers any two main courses for the price of one until June 27, 2016. Ury, Queen Street Newcastle, NE1 3UG tel 0191 232 7799 www.uryrestaurants.com

TWO-FOR-ONE ON ANY MAIN COURSE AT URY

27 Princes Road, Brunton Park, Gosforth NE3 5TT

0191 236 2992Ask about our FREE local delivery service

A VILLAGE BUTCHERS SHOP WITHIN A CITY

Smoked Brisket Burger - UK finalist in the Butchers Q Guild BBQ Competition. Gold Award-winning Rib Eye Steak. Traditional Beef Burger and Flamethrower Sausage with a hint of chilli.

See our recipe in this issue of Appetite

Tel:

BRING ON OUR SUMMER BARBECUE SIZZLERS

BRING ON OUR SUMMER BARBECUE SIZZLERS

Our superb BBQ range includes.....Our superb BBQ range includes.....

Brocksbushes, Corbridge is offering appetite readers afternoon tea for two for 14 until May 31, 2016. Brocksbushes Farm Shop Styford Roundabout Stocksfield, NE43 7UB tel 01434 633 100 www.brocksbushes.co.uk

AFTERNOON TEA FOR TWO FOR 14 AT BROCKSBUSHES

Hinnies, Whitley Bay is offering appetite readers three courses and a glass of fizz for 18 until August 30, 2016. Available Tues-Fri. Hinnies, East Parade, Whitley Bay, NE26 1AP, tel 0191 447 0500, www.hinnies.co.uk

THREE COURSES AND FIZZ FOR 18 AT HINNIES

Beldons @ The Exchange, North Shields is offering appetite readers a free tea or coffee with any slice of cake until June 27, 2016. Beldons @ The Exchange Howard Street, North Shields NE30 1SE tel 0191 258 7866 www.facebook.com/Beldons

FREE HOT DRINK AT BELDONS AT THE EXCHANGE

Sutra Tea Company, Jesmond is offering appetite readers afternoon tea for two for 20 until June 27, 2016. Sutra Tea Company, Clayton Road, Jesmond, NE2 4RP www.teasutra.co.uk

AFTERNOON TEA FOR TWO FOR 20 AT SUTRA TEA

BUY-ONE-GET- ONE-FREE ON AFTERNOON TEA AT THE LITTLE COFFEE HOUSE The Little Coffee House, Team Valley is offering appetite readers buy-one-get-one-free on afternoon tea (normal price 12.95) until June 27, 2016. The Little Coffee House within Country Baskets Unit 4 Princesway North TVTE, Gateshead, NE11 0NF tel 0191 447 3404 www.thelittlecoffeehouse.co.uk

appetitemag.co.uk 5

CLUB

Please ring 01434 634554 to book, St Helen's St NE45 5BE @il_piccolo_deli Il Piccolo At Corbridge

www.ilpiccolo.co.uk

STUZZICO WINE BARTapas, Fine Wines, Italian Beers,

Aperitivi and Liqueurs.Music Events.

DELICATESSENMovenpick Ice Cream Parlour,craft beers, superb selection of

antipasti, wines. Food to take home.

RESTAURANTa fresh, seasonal A La Carte menu;

Early Bird - Wed-Thurs 5.30-7;2 course lunch menu 10.95

Friendly, family run Italian Restaurant

A at white for the coffee connoisseur, a cold beer after work*, or just a perfect dairy ice-cream milkshake for the kids.

At Mister Woods weve got the lot.....

TYNEMOUTHFront StreetTel: 0191 2575556

WALLSENDThe ForumTel: 0191 2954268

NORTH SHIELDSRailway StreetTel: 0191 2592559

TYNEMOUTHBroadwayTel: 0191 2964412

FOLLOW US @woods_coffee

*only Broadway shop selling alcohol

FOUR AFTERNOON TEAS FOR THE PRICE OF THREE AT NUMBER 4 Number 4, Langley Park is offering appetite readers four afternoon teas (normally 9.90 each) for the price of three until June 27, 2016. Number 4, Old Co-op Buildings, Langley Park, Durham DH7 9XE, tel 0191 373 1404 www.facebook.com/number4coffeegiftsandmore

AFTERNOON TEA FOR TWO FOR 25 AT DANIEL FARM Daniel Farm, Wylam is offering appetite readers afternoon tea for two including a miniature bottle of prosecco each for 25 until June 27, 2016. Daniel Farm, Sled Lane, Wylam, NE41 8JH, tel 01661 853 849 www.facebook.com/danielfarmwylam

AFTERNOON TEA FOR TWO FOR 15 AT THE COUNTY HOTEL The County Hotel, Hexham is offering appetite readers afternoon tea for two for 15 until June 27, 2016. The County Hotel, Priestpopple, Hexham, NE46 1PS tel 01434 608 444, www.countyhotelhexham.co.uk

FREE GLASS OF BUBBLY AT SWEETHART CAFE The Sweethart Cafe, Consett is offering appetite readers a free glass of bubbly with afternoon tea until June 27, 2016. Sweethart Coffee & Cakes, Derwent St, Consett, Co. Durham DH8 8LU, 01207 501 100 www.sweethartcoffeeandcake.co.uk

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FEEDBACK

FEED...BACK!Simply email your recipes, feedback and foodie news for the opportunity to appear here. Fame at last! Email editor@appetitemag.co.uk Tweet @appetitemaguk Facebook /appetitemaguk

A shout-out for the excellent Ko Sai pan-Asian noodle bar in Fenwick, Newcastle, where we enjoyed a happy pre-theatre supper, including an historic Thai seafood broth from the Asian tapas menu, tempura fried prawns, salt and chilli squid, and a green curry with chicken. Great value, fresh and tasty. Ko Sai, Fenwick Northumberland Street, Newcastle NE1 7AS, tel 0191 232 6612

In honour of National Vegetarian Week May 16-22... Serves 2Ingredients1tsp cumin seedsjuice of lime1tbsp olive oil200g halloumi in bite-sized chunks4 cumin and pomegranate-infused beetroot, cut into quarters4 spring onions, cut into 3cm batons1 small courgette, sliced into discs4 kebab sticks MethodIf youre using wooden kebab sticks, soak them in water before use so they dont burn. Then, to make the dressing, toast the cumin seeds in a small frying pan for a minute or two

CUMIN AND POMEGRANATE INFUSED BEETROOT,

HALLOUMI AND COURGETTE KEBABS IN A LIME

AND TOASTED CUMIN SEED DRESSING

An Eating Experience To Suit You...

Whether youre after an early morning breakfast, relaxing brunch, long lunch or afternoon tea we can cater for all.

Visit our Deli where our produce is premium quality and locally sourced wherever possible.

18 Hill St, Corbridge, Northumberland NE45 5AATel: 01434 632948 | www.corbridgelarder.co.uk

until they become fragrant, taking care not to burn them. Remove from the heat, stir in the lime juice and oil and season well.Tip the vegetables and halloumi into a large bowl, pour over the dressing and combine well. Thread the vegetables and halloumi onto kebab sticks, reserving any dressing left in the bowl. Cook for 4-5 mins on each side on a barbie or under the grill, until the halloumi is browned and crisp and the vegetables are cooked.Pour the reserved dressing onto a serving plate and turn the kebabs on the plate to soak it up, then serve with a seasonal salad.Tip: Cumin and pomegranate-infused beetroot is available at Waitrose. Recipe courtesy of www.lovebeetroot.co.uk

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

www.broomhousedurham.co.uk Follow us on Facebook

FARM SHOP We breed, rear and sell our own well hung pure Aberdeen Angus beef, lamb, mutton, Saddleback pork, ham, bacon and gluten free burgers & sausages. Come and look at our amazing meat display in theFarm Shop.

COFFEE SHOP Delicious cakes and freshly ground coffee. English breakfasts, Tasty Snacks and Traditional Sunday Roasts, made with scrumptious ingredients from our butchery. Now serving Afternoon Tea.

OPEN EVERY DAY!F O R E S T A D V E N T U R E A N D C H I L D R E N S PA R T I E S AVA I L A B L E

FOOD, FARMING & FUNFOOD, FARMING & FUNBroom House Farm

BIGEAT

WEVE BEEN EATING

appetitemag.co.uk 7

FEEDBACK

TOP TWEETs!

anna hedworth (@the_grazer):in the Ouseburn today, a man tightrope walking over the river, whilst another man pushes his pigeons past in a pram.

Appetite Magazine (@appetitemaguk): Yet another pheasant with no road sense!

Canny Food (@CannyFood): A spot of #1pmlunch at local cafe @teasydoesit, catching up on @appetitemaguk #nebloggers

Appetite Magazine (@appetitemaguk): Pheasant tonight! #roadkill

Get Into Newcastle (@NewcastleNE1):Our own little tribute to #EdBallsDay there, the man himself even baked a cake!

Our pick of the last month on Twitter

Fully stocked butchery counter Cooked Pies / Pork Pies Local & Continental Cheeses Quality fresh fruit and veg

Local Multi Award Winning Farm Shop.Awarded Butchers Shop and Farm Shop of the year.

Why not visit our cafe where you can dine in comfort! We look forward to welcoming you to Knitsley!

Hampers & Vouchers Available

Knitsley Farm ShopEast Knitsley Grange Farm, Knitsley, Consett DH8 9EW

Open: Mon ~ Closed Tues to Sat ~ 10am til 5pm Sun ~ 10am til 4pm

Tel: 01207 592059 www.knitsleyfarmshop.co.uk

Closed Easter Sunday

Bev Stephenson (@bevnorthchocs): The fabulous @NorthumbSgeCo have just done another batch of North Choc Sausages and theyre ace!#bankholidayweekend

Lovely to see some national recognition for two of the regions fab food outlets Alex and Vicky at the Scream for Pizza van (pictured) and Cals Own in Jesmond, Newcastle, both of which have been mentioned in a new book by Phaidon called Where to Eat Pizza - an encyclopedia of the worlds most recommended pizza places.

Good luck to two of our favourite fish kitchens - the Old Boathouse in Amble and Longsands Fish Kitchen in Tynemouth - the only North East restaurants shortlisted in the national Coastal Fish Restaurant of the Year award run by Coast Magazine. Voting ends May 10 and you can join us in nominating them here - www.coastmagazine.co.uk

As we went to print, the fate of Newcastle United was still hanging in the balance, despite the efforts of the chefs at Blackfriars restaurant in Newcastle, who have come up with a special dish in support of NUFC manager Rafa Benitez.The dish in honour of Spaniard Benitez comprises wild boar imported from Spain, black pudding and potato gratin, apple sauce, grelot onions and crispy sage.We cant tell you if its enough to keep the Toon in the Premiership, but its a winner with us. Blackfriars Restaurant, Friars Street, Newcastle, NE1 4XN www.blackfriarsrestaurant.co.uk

PIZZA THE ACTION

CAST YOUR VOTE!

WINNING RECIPE

IT'S A DATE!

DISTINCTLY DARLINGTONDATE: MAY 14-15Distinctly Delicious, the Darlington Festival of Food, is back with producers' and street food markets, demos from chefs, food tastings and drop-in workshops. www.darlofoodfest.org

AFRICAN DREAMDATE: MAY 14French's in Wylam is hosting a Moroccan Theme Night starring a three-course menu which includes pigeon b'stilla, fish tagine, sticky date cake with cardamom custard, and more. 28.50pp. www.facebook.com/FrenchsFoodAndGifts

A PROPER DAY OUT DATE: MAY-AUG The Proper Food and Drink Festivals return to Bents Park, South Shields May 28-20; to Spanish City Plaza, Whitley Bay June 11-12; Seven Oaks Park, Cramlington July 30-31; and Northumberland Square, North Shields Aug 20-21. Free. www.pro perfoodanddrinkfestivals.co.uk

HOMEGROWN DATE: JUNE 26 The fifth Homegrown Food Festival in Northallerton will again feature well-known chefs, the popular Tipple Tent serving local beers, spirits and wines, a Kids Kitchen with interactive cookery workshops, live music and more than 100 local producers. www.homegrownfoodfest.co.uk

IN THE MARKET DATE: MAY 11-15 Newcastle is welcoming an international market to Grey Street and Grainger Street with more than 30 traders taking up residence for five days. Moroccan Paradise will bring a taste of north Africa, Lemarchand will serve traditional tartiflette, pat and charcuterie from the French Alps, and the Greek Grill House will offer Greek gyros, feta cheese pies and other traditional dishes alongside other traders from all over the world.

SMOOTH GROOVES! DATE: MAY 9 If you're a coffee connoisseur or a jazz fan or both, Bunker Coffee Carliol Square, Newcastle is launching a new tasting event, Bunker Brews, from 6pm on May 9, offering the chance to learn how to brew your own coffee, enjoy a plate of Bunker bites, and sample live jazz by trio Archipelago. Tickets 10. www.eventbrite.co.uk/e/bunker-brews-how-to-brew-at-home-live-jazz-by-archipelago-tickets-24424620698

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SucculentNorthumbrian

Lamb

Welcome To Spring

Fresh HandPicked Asparagus

Delicious Cakes& Puddings

Welcome To Spring16-18 e Milkhope Centre, Berwick Hill Rd, Blagdon, NE13 6DA

T: 01670 789924 E: enquiries@theblagdonfarmshop.co.ukOpen Tuesday-Saturday 10am-5pm Sunday 11am-4pm Open Every Bank Holiday

Now also in the new Fenwick Food Hall

Your local specialist cook and home store.Everything you need for food preparation through to

food presentation, glassware and culinary gifts.

www.stangerscookshop.co.uk

44 Brentwood Avenue, Jesmond, Newcastle upon Tyne NE2 3DHtel & fax: 0191 281 8563 email: jess@stangerscookshop.co.uk

appetitemag.co.uk 9appetitemag.co.uk 9

Early Bird SpecialMon- Sat from 12 noon-7pm from only 4.95

Sunday LunchMon- Sat from 12 noon-7pm from only 5.95

Childrens menu (up to 12 years) 4.45

Stella Road, Ryton NE21 4LU - Tel: 0191 413 2921Also at Hill Top, Dipton, Stanley DH9 9JY - Tel: 01207 571040

www.michelangelohotel.co.uk

Dine Al Fresco at

SUMMER SPECIAL

Bottle of Prosecco only 15 (o er available up to 7pm)

From the fi nest North Acomb Aberdeen Angus beef, spring Lamb and outdoor pork and free range poultry. To our exclusive range of homemade cakes, pies and ready meals. Homecured bacon, ham and our superlative sausages.

TASTIEST STEAKS, BURGERS AND SAUSAGES IDEAL FOR YOUR BBQ!

North AcombFarm Shop

Promoters of our own, local & UK produce for over 35 years

Stocksfi eld, Northumberland NE43 7UFTel: 01661 843181 www.northacomb.co.ukOpening Times: Closed Mon, Tues - Sat 9.30am-5pm, Sun 9.30am-1pm

COUNTRYSIDE ALLIANCE. HIGHLY COMMENDED NORTH EAST BUTCHER OF THE YEAR

THE GUILDOF MASTER CRAFTSMEN

WHY NOT PAYUS A VISIT, HAVE A COFFEE AND ENJOY THE VIEWS OF THE TYNE VALLEYNORTH ACOMB IS SURE TO TEMPT YOUR TASTEBUDS!

STARTERS

TAKE A PEWThe fab Refectory Caf at Hexham Abbey is such a hit with the locals and visitors to the beautiful medieval abbey and its visitor centre, its expanded into the abbey atrium. The ingredients are local and Fairtrade wherever possible, and all the food is prepared on the premises with a huge amount of love and care. Its an absolute gem in the heart of Hexham and we recommend the homemade soup, which changes daily, and the fantastic cheese scones.Hexham Abbey, Beaumont Street, Hexham, NE46 3NB www.hexham-abbey.org.uk

CHEERS!The Split Chimp micropub is set to move to a new home under the railway arches on Westgate Road in Newcastle. The new venue is nearly double the size of the old one on Forth Street, with space for six handpulls and an upstairs function space and 31ft skittles alley.The Split Chimp, Westgate Road, Newcastle www.facebook.com/splitchimp

Heads in the cloudsThose with a head for heights are in for a treat with Dine by the Tyne, a sky table restaurant suspended above Gatesheads Performance Square May 12-15.Leading chefs, including Peace & Loafs Dave Coulson and Sachins Bob Arora, will serve one-off menus to 22 diners, 100ft above the Tyne with 32 flights planned and breakfast, lunch, champagne high tea, pie in the sky, evening dinner and night caps on the menu. Dont look down! Performance Square, May 12-15, from 50 www.eventsinthesky.co.uk

10 appetitemag.co.uk

THE BUTCHER

WHOLE ROAST CHICKEN WITH CHORIZO ON THE BARBECUEIngredients1.5kg free range chicken 100g chorizo, thinly sliced few sprigs of thyme 1 large onion, halved 3tbsp olive oil tsp ground cinnamon salt and ground black pepper MethodThis recipe requires a barbecue with a lid and a temperature gauge capable of reaching 180C-190C.Carefully work your fingers between the skin and meat on the chicken breast and legs until it becomes loose and place the chorizo slices under the loosened skin, covering the breast and majority of the legs.

Serves 4

Place the thyme and onion halves in the cavity of the bird. Mix the oil and cinnamon together and rub into the skin, season with salt and pepper, and barbecue on a medium heat for 1-1 hours. The bird is ready when a food temperature sensor or thermometer inserted into the thickest part of the bird shows it has reached an internal temperature of 78C, and a knife inserted into the thickest part of the thigh releases clear juices. Leave the chicken to rest for around 10 mins before carving. Serve with grilled peppers, crisp green salad and warm fresh crusty bread.

BUTCHER

THE FINEST LOCALLY COOKED SEAFOOD AND SHELLFISH, OR SIMPLY COME ALONG AND ENJOY FISH & CHIPS FROM OUR TAKEAWAY.

Longsands Fish Kitchen27 Front Street, Tynemouth NE30 4DZTel: 0191 2728552info@longsandsfi shkitchen.comwww.longsandsfi shkitchen.com

OPEN DAILY: 11:30am till late / Closed TuesdayOpen all Bank Holiday

DELICIOUS BREAKFAST MENU AVAILABLE - Fri to Sun 9am-11.30am

LOCALLY CAUGHT DAY BOAT SPECIALS IN BOTHTAKEAWAY & RESTAURANT

Tel: 01668 219662 | South Road, Belford, NE70 7DPEmail: info@sunnyhillsfarmshop.co.uk | www.sunnyhillsfarmshop.co.uk

We source the nest produce, both locally & further a eld to create our unique shopping and

dining experience.

Open 7 days a week serving hot, cold & alcoholic drinks, freshly baked cakes & scones,

breakfasts, lunches & Evening meals(Evening meals are currently Thursdays, Fridays & Saturdays only, 6pm - 9pm).

Serving Sunday lunches - 1 course 9.95,

2 Courses 12.95, 3 courses 14.95

Doddington Dairy Ice Cream ParlourNow Open!

Please see website or call 01668 219662 for details.

Fully Licenced Restaurant, Deli & Gift Shop

10 appetitemag.co.uk

Following our focus on Dexter beef in the last edition of appetite,

Im delighted to say that we have been nominated in the UK final of the Butchers Q Guilds annual BBQ Competition for our smoked brisket burger, which is hand-crafted and smoked in-house to a recipe developed by shop manager Alex Daley. The award-winning burger,

named the best speciality burger in Q Guilds North East region, comprises 100% brisket steak from Dexter cattle reared specially for the shop by a local farmer, along with a special spice blend.Heres another mouthwatering roast chicken BBQ recipe courtesy of the Q Guild see www.qguild.co.uk for more recipe ideas. www.georgepaynebutchers.co.uk

appetitemag.co.uk 11

ClassicallyFrench...

Sample our Cuisine at lunchtime with2 courses for only 13.95 or 3 courses only 14.95

Try our Earlybird menu available from 6pm-7pm Mon-Fri2 courses for only 14.50, or 3 courses only 15.50

4-6 GILESGATE, HEXHAM,NORTHUMBERLAND NE46 3NJ

Tel 01434 609 943www.bouchonbistrot.co.uk

STARTERS

HIPPO ON THE MOVEOne of the appetite teams favourite burger joints, Fat Hippo, has popped up in Durhams historic Saddler Street. With two successful branches in Jesmond and Newcastle, Fat Hippo has branched into the south of the region for the first time and is offering its good kind of gluttony across a menu which features beef burgers made in-house daily as well as chicken and veggie options and our favourite - dirty fries topped with bacon bits and Fat Hippo sauce.Fat Hippo, Saddler Street, Durham, DH1 3NU, tel 0191 370 9699 www.fathippo.co.uk

LUNCH PRE-SHOW& DINNER TAPAS

WINES & BEVERAGES

OPENING TIMESTue - Sat: 9.30am - 11pm, Mon: 9.30am - 6pm,

Breakfast served until 11.30am

@McKennascafebar

McKennasatNorthernStage

McKennas, Northern Stage, Barras Bridge, Newcastle upon Tyne, NE1 7RHTel: 0191 242 7242www.mckennasatnorthernstage.co.uk

GOOD, HONEST FOOD WITH A SPRINKLING OF NORTHERN

CHARM...

ALL CHANGEThe Exchange in North Shields has been relaunched as a cultural hub for the town with a family-run bar and restaurant, Beldons, open daily.

Run by Gerry Beldon, the new bar and restaurant is home to local produce with a lunch menu featuring soups, sandwiches and salads as well as local beer from Cullercoats, Three Kings, Allendale and Hadrian & Border; while the performance spaces in the auditorium and in the bar will be home to local musicians, dancers and theatre companies.The Exchange, Howard Street, North Shields, NE30 1SE tel 0191 258 4111

TO THE CASTLE BORNFormer North East Chef of the Year Mark Percival has been appointed head chef at 14th Century Langley Castle. He was a sur sous

chef at Langley when he won the award in 2011 and was married there on Good Friday this year. He has most recently been head chef at Bouchon Bistrot in Hexham. Langley, Hexham, NE47 5LU tel 01434 688 888, www.langleycastle.com

Vicky Moffitt and her husband Peter own Vallum, the food destination and wedding venue on Hadrians Wall, eight miles west of Newcastle. Vallum Restaurant & Chefs Room and Vallum Tea Room serve the vegetables and herbs grown at the Kitchen Garden, and Vallum Patisserie & Deli sells some of its produce. The Patisserie & Deli, Tea Room, and Restaurant & Chefs Room

are all located just yards from the Kitchen Garden, where the team, and Luna the dog, will all be pleased to see you, should you wish to drop by for a visit (and a days gardening, should the fancy take you). Vallum, Military Road, Newcastle, NE18 0LL tel 01434 672 652, www.vallumfarm.co.uk

It's snow jokeThe cold snap hits the Kitchen GardenCan you believe the weather? Snow in May! Thank goodness Mark hadn't planted out his seedlings when it fell.

We've been harvesting rocket, rainbow chard, sorrel, viola flowers, broad bean tops and the last of the celeriac for the first wedding of the season. It gives us such a buzz to serve our own produce. Mark has been planting seeds on two-week rotations, testing varieties of radish, carrot, and beetroot. Meanwhile, when he nips out the broad bean tops we use them on our dishes. They're fantastic, and the same will happen when Mark thins out the root veg, providing lovely little shoots for garnish.

In the polytunnel, the courgettes are about three inches tall and bursting green. This time of year is so exciting - the world popping green everywhere, it's wonderful. We also have a furry friend in the seedling tunnel. Mark found a baby rabbit under the seedling cloche, keeping warm. He went in hot pursuit Mr McGregor-style, and now the footprints of a 6ft 4ins tall man can be seen the length of the raised bed.

We're in for a broad bean and garlic-tastic year. I fancy broad bean pesto, though the chefs aren't too keen on all that podding. A chap called Ronnie who works at the Merchant Tavern in town is a friend of our restaurant manager and he's going to take any spare. He loves Vallum and we love the synergy of working with other enthusiastic people.

The bank of trees which shelter the garden has been cleared of weeds to leave dark earth that makes you want to kneel down and stroke it - it looks so velvety. The hens love it for foraging and they look so important, white against the dark soil, as they watch the installation of our first Cloudhouses yurt. We are so excited about Yurt One, which will be for hire this summer, our guests welcome to collect our eggs and veg for cooking on site.

Our tearoom has had a big refurb too, and after all the hard work we found self-seeded edible flowers in the redundant polytunnel - perfect for the icing on the celebratory cake. Plus, the pea shoots are up, which always feels good. Happy growing!

VICKYS GARDEN

dig this

Every drop of spurreli icecream is made with passion and enthusiasm from start to

fi nish. So take your time and enjoy!

The Old Chandlery, Coquet Street, Amble, Northumberland, NE65 0DJOpening Hours: 10am Early Evening7 days a weekE: hello@spurreli.com T: 01665 710890www.spurreli.com

Simply Incredible Jean-Christophe NovelliJust so smooth, amazing. 10 out of 10! Antonio Carluccio

Pure Arabica Coffee Ice-Cream

Sea Buck ThornIce-Cream

3Asian Ginger Ice-Cream 3

Real Banana Ice-Cream

Pure Sicilian Pistachio

Raspberry& Kirsch Sorbet

Ricotta& Coco Pesto

Banana& Caramello

RaspberrySorbet

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FRENCHSfood + gifts

Main Rd, Wylam NE41 8AQ | Tel: 01661 852422

NEW OPENING HOURS MONDAY-FRIDAY 9.30am - 4.00pm SATURDAY 9.30am - 3.00pm

NOW OPEN MONDAYS!DUE TO POPULAR DEMAND

Great fresh food cooked with love, skill and local produce

appetitemag.co.uk 13

TONEY MINCHELLA @ Whitburn Bents The Car park

Whitburn Bents Road, Whitburn SR6 7NX

TONEY MINCHELLA @ South Promenade The Car Park

Sea Road, South Shields NE33 2LD

TONEY MINCHELLA @ The Park, South Marine Park,

Beach Road, South ShieldsNE33 2NN

TONEY MINCHELLA @ Haven Point The Car Park River

Drive North Promenade South Shields NE33 2TJ

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

VISIT ONE OF THE TONEY MINCHELLA CAFES IN SOUTH SHIELDS

HAND-HELDSPIRALIZERCreates uniform curly spaghetti from fruits and vegetables to make healthier meals

RRP 14.99

Open blade design accommodates both long vegetables like courgette and round vegetables like potatoes, onions and beetroot

Food holder keeps hands safe and acts as a cap for safe storage

Blades are easy to access for cleaning

Dishwasher safe

23 Milkhope Centre, Blagdon, Northumberland, NE13 6DACall us: 01670 789 142 www.lacookshop.co.uk

STARTERS

THE BEST AROUNDThe team behind The Staith House, North Shields has been nominated for another top industry award.

John and Kimberley Calton and James Laffan have been nominated for the Newcomer Award at this years Catey Awards, the Oscars of the hospitality industry organised by The Caterer magazine.Selected by a panel of more than 140 judges, the winners will be announced in London in July. Good luck, folks!The Staith House, Low Lights, North Shields, NE30 1HF tel 0191 270 8441, www.thestaithhouse.co.uk

RAISING THE STEAKS Karbon Grill Kitchen and Bar, which has just launched at the new Hilton Garden Inn, Sunderland is serving up pan-American cuisine with a hint of Latin flair.

Most of its dishes, including the Cajun blackened stone bass and baked North Sea lobster, are cooked on a charcoal grill, while the menu also includes smoked haddock and seafood chowder, Tennessee glazed ribs with spiced corn, Maryland crab cakes with cajun mayo, and beef shin braised in craft beer from Sonnet 43 Brew House, Co Durham. Ole!Vaux Brewery Way, Sunderland, tel 0191 349 8500 www.facebook.com/karbongrill

Jimmy Laffan and John Calton

14 appetitemag.co.uk

Fish

The Exchange, Howard Street, North Shields NE30 1SE

Tel: 0191 2584111gerry@beldons.co.uk

Welcome toWelcome to

Great Beer Great Food Great Music Great Company

Follow: @vallumfarm /vallumfarm

Military Road, East Wallhouses, Newcastle upon Tyne, NE18 0LL.Site open 7 days a week from 10am.

Say hello to our new Tea Room

With more space, gorgeous vintage interiors and food which celebrates our own and local produce - we look forward to seeing you soon!

Visit: www.vallumfarm.co.uk Contact: 01434 672 652

LUNCHES MORNING COFFEE AFTERNOON TEA SUNDAY LUNCHES VALLUM & LOCAL PRODUCE

CHILDRENS PARTIES FAMILY FRIENDLY OUTSIDE DECK WITH RURAL VIEWS PLAY PADDOCK

Simon Walsh owner of Longsands Fish Kitchen, Tynemouth is an award-winning chef with more than 20 years experience in some of the North Easts finest hotels and restaurants. He launched Longsands, his first restaurant, in 2015, a short walk from the North Sea and walking distance from North Shields Fish Quay, where he sources the best of the days catch for a la carte and takeaway menus. Longsands Fish Kitchen Front Street, Tynemouth, NE30 4DZ, tel 0191 272 8552, www.longsandsfishkitchen.com

GRILLED TUNA WITH CAPER BERRIES AND ROASTED PLUM TOMATOES

SERVES 4Ingredients 4 x 180g tuna steaksFor the tuna marinade200ml rapeseed oil2tsp chopped rosemary2tsp chopped thyme2tsp chopped parsley2 garlic cloves, grated1tsp saltpinch of ground black pepperzest and juice of 1 lemonFor the salad200g salad rocket20 basil leaves20 caper berries40g pitted black olives, cut in half50g parmesan shavings20ml apple balsamicFor the plum tomatoes16 baby plum tomatoes cut in half4 garlic cloves, finely sliced1tsp chopped thyme150ml rapeseed oil1tsp Maldon sea salt1tsp ground black pepper8g icing sugar

MethodMix together all the marinade ingredients in a bowl. Retain 50ml to dress the salad at the end, then coat the tuna with the rest of the marinade and marinate for a couple of hours in the fridge.For the tomatoes, preheat oven to 90C/Gas. Place the halved tomatoes on a baking tray. Mix all the other ingredients in a bowl and spoon over the tomatoes. Bake for 2 hours.Once the tomatoes are ready, put a grill pan over a medium heat and, once smoking, drop the marinated tuna steaks into your pan and grill for 2 mins on each side.Lay the tuna steaks onto plates. For the salad, toss the rocket and basil in the separated marinade and then layer on top of the tuna mixing the caper berries, olives, parmesan, and roasted tomatoes as you go.Finish with a drizzle of apple balsamic round the edge.

FISH

Starters

appetitemag.co.uk 15

YOU SHALL HAVE A FISHY The lovely folks at Blyth Boathouse and The Old Boat House in Amble have launched The Fish Shack at The Sea Quest in Amble constructed from two wagon bodies and an old school navigational cobble, the Sea Quest.

Built with the support of Warkworth Harbour Commission and hand-crafted by Davey Buddle, this casual fish and shellfish kitchen on the harbour wall serves up the freshest produce direct from the boats that moor alongside it. There are fantastic views over the river and Warkworth Castle and the menu also features coffee, cakes, scones, and homemade breads and wraps from the Boat House Bakery. At present, it's BYO, but when it gets its licence wine and local ales will be added to the menu. www.boathousefoodgroup.co.uk

BACK ON TRACKThe Valley restaurant in Corbridge has re-launched its Curry Train after being derailed by flooding.

Picking up passengers in either Newcastle or Carlisle (or on the way through the Tyne Valley), the package includes return travel and a four-course dinner. Prices from 36.50, see website for details.The Valley, Old Station House, Corbridge, NE45 5AY tel 01434 633 434, www.valleyrestaurants.co.uk

PARKLIFE Wylam Brewery launches its new base in Newcastles Exhibition Park May 27-29 with The Hap-penings, a streetfood and craft beer festival throughout the bank holiday weekend.

The new 30-barrel brew house and events space in the Grade II-listed Palace of Arts doubles the brewerys capacity. It will host events throughout the summer including music from Lindisfarne (June 6), the Mystery Jets (October 6), and NARC. in the Park (June 4) with the likes of Smoove & Turrell and The Lake

Poets. It will also host The North East Brewers Market June 10-11. The Tap at the Palace will be open Thursday-Saturday every week with Wylam beers on keg and cask, and North East-inspired food from The Tap Kitchen. Palace of Arts, Exhibition Park, Newcastle NE2 4PZ, tel 01661 853 377, www.wylambrewery.co.uk

Widdrington Farm, Widdrington Village, Morpeth, Northumberland, NE61 5EA Tel 01670 760181

www.thecountrybarn.co.uk

MULTI AWARD WINNING BUSINESS FULLY STOCKED BUTCHERY INCLUDING BEEF & LAMB FROM

WIDDRINGTON FARM ITSELF. ALL HOMEMADE SAUSAGES

GREAT BRITISH HOMEMADE SUNDAY LUNCH -

SERVED 12-2.30PM, FROM 6.49

HOMEMADE CAKES, PASTRIES, QUICHE & SCONES IN OUR COFFEE SHOP

MILK, BREAD, ICE CREAM, FRUIT & VEG, GROCERIES ETC

EVERY FRIDAY LOCAL HADDOCK IN HOMEMADE BATTER WITH CHUNKY

CHIPS & PEAS FROM 6.49 INCLUDES TEA/FILTER COFFEE & BREAD &

BUTTER SERVED FROM 12 2.30 PM

Opening Times :- Tue Fri 9.30-4.30, Sat 9-5, Sun 10-4

Closed Mondays except Bank Holidays-Sunday hours apply

(Kitchen closes 30 mins prior to above times)

MULTI AWARD WINNING BUSINESS

Country produce at its Best

Fresh, Seasonal, Traditional & DeliciousOur smoke houses have been in operation since 1843 next door to our

shop, the The Fishermans Kitchen, where your always welcome.

You can also order online at www.swallowfi sh.co.uk

SMOKED SALMONKIPPERSSMOKED CODSMOKED HADDOCK SALMON SMOKIESSHELLFISHCRABSLOBSTER

2 South Street, Seahouses, Northumberland, NE68 7RBtel: 01665 721052 | www.swallowfi sh.co.uk

Proud to be one of Rick Steins Food Heroes

OF SEAHOUSES EST 1843Swallow FishAward Winning

2 South Street, Seahouses, Northumberland, NE68 7RB

shop, the The Fishermans Kitchen, where your always welcome.

You can also order online at

16 appetitemag.co.uk

SEASONAL SHOWCASE 2016 TASTING MENUS

Our Seasonal Showcases, which take place the first Wednesday of every month, feature a six or seven-course tasting menu and celebrate an ingredient, a type of cooking or time of year. Upcoming Showcases in 2016 include:

4 May New Season Shoots1 June From the Sea6 July Foraged3 August Allotment Harvest7 September Traditional Classics5 October Woodland2 November Bonfire Feast

From 38 per person, with an optional flight of wine from 25 per person.

WWW.ARTISANNEWCASTLE.COM

0191 260 5411info@artisannewcastle.comTwitter.com/artisan_NE

Stoddart StreetNewcastleNE2 1AN

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4398

Guests can enjoy one of our unique dishes and a relaxing drink in our stylish new bar.

An evening at the Karbon Grill will be a night to remember.

To book or for more information call 0191 349 8500 or email karbongrill@hgisunderland.com

SUNDERLANDS NEWEST ADDITION TO THE REGIONS VIBRANT RESTAURANT SCENEKarbon Grill Kitchen and Bar at the Hilton Garden Inn, Sunderland offers a unique menu of Pan American inspired cuisine in a comfortable, contemporary restaurant with first class service.

To book accommodationCall: 0191 551 5110Email: sales@hgisunderland.com

Hilton Garden Inn Sunderland, Vaux Brewery Way, Sunderland, SR5 1SU

appetitemag.co.uk 17

REVIEW

What is it about the Duke of Wellington which qualifies him to lend his name to

thousands of pubs nationwide? Not only does his name live

in perpetuity over the door of one of my favourite ale houses, but my favourite footwear is also named for him, which is nice, if not strictly relevant to this review, which is supposed to be about my dinner.

So, back to the job in hand, and The Welly, which is just up the road from appetite HQ at Newton, near Stocksfield, achieves the tricky balancing act of quality restaurant food robust enough to carry off a pub setting and, crucially, to stand up for itself on the same

table as a pint or three of real ale. Thus, it lives up to the elaborate descriptions on the menu, while remaining at home in a pub frequented by locals and their dogs.

Special mention to the puddings, which are seriously good, thanks to the efforts of some new blood in the kitchen. The Grenadine roast rhubarb is exquisite - my new favourite version of my favourite spring vegetable, delightfully paired with ginger mousse, cream patisserie and double ginger ice cream. Id go back for that alone.

The peanut butter cheesecake with raspberry jelly and peanut butter-filled macaroons was so good that, on a dessert roll, we asked for a third pudding to take home, which is how I came to be

By royal appointmentJane Pikett enjoys dinner and a pint or three at the Duke of Wellington

eating lemon and lavender posset with lavender shortbread in my bed at midnight. Youll agree, Im a class act...

The lamb was divine - pink, succulent, tender, butter-soft - while the sea bream was a delightful perfection. There was a fantastic pan-fried mackerel starter, plus an adventurous combination of tempura king prawns, scampi, fennel-spiced cauliflower fritters, and - the star - mussel popcorn.

As you will gather from the length of some of the descriptions above (which Ive cut in most cases) the dishes on the a la carte menu are complex. The specials menu, however, offers a simpler cod, chips and mushy peas, a burger with onion rings and chips,

rump, rib eye, and sirloin steak and chips, and scampi with lemon mayo. Mind, the side orders include parmesan and truffle fries, so its not exactly straightforward pub fayre, but its less daunting for those of simpler tastes.

I salute the Dukes team for their commitment to quality ingredients and creative combinations. Bar meals have changed since the days of chicken in a basket, and The Welly can give any quality restaurant a run for its money. Plus, the landlord keeps a very good pint. No doubt the Duke would approve. Cheers! The Duke of Wellington, Newton Northumberland, NE43 7UL tel 01661 844 446, www.thedukeofwellingtoninn.co.uk

18 appetitemag.co.uk

IN THE KITCHEN

Debbie OBrien has given me a bar of smooth vanilla fudge and by the time Im home 20 minutes later Ive somehow eaten it all. Im driving in a warm glow, almost like its

hypnotised me. I dont even feel guilty.Later, I offer a slice of another bar,

gingerbread flavour, to a friend, and she eats the lot (yes, you Sharon), and we discuss how much youd normally pay for something thats taken this long to make by hand.

Fudge is popular. If you want to stand out amid the numerous fudge-based stalls on Newcastle Quayside on a Sunday or at the regions many and various farmers markets,

you have to be good, and you have to offer good value. Debbie sells hers at just 2.50 a bar, each a piece of unadulterated double cream, milk, butter and sugar, no preservatives, nothing tinned, and each the fruit of a hellishly long process.

Shes now into her fourth year of production and during busy periods can easily spend 6am-11pm stirring, cutting, decorating and wrapping about 100 bars a day.

Her pan is the size youd use for the family potatoes - its not exactly cooking on an industrial scale. Wouldnt it save time to try a bigger one?

I did try with a large pan, and I tried stirring

two pans at the same time but it was quite hard to manage, says Debbie. Hot fudge can give you a nasty burn, as I know to my cost. But its also quality control. The bigger pan somehow doesnt produce the same perfect consistency.

It may not, but this is a long, lonely process, as she acknowledges. Each batch is slowly brought to the boil and then hand stirred for up to an hour. Its just me and Radio 4 or Facebook for company, she says.

The next step is to cool the fudge a little, then beat it for up to 20 minutes with an electric whisk. Then Debbie adds flavourings.

Theres vanilla, gingerbread, salted caramel, which is very popular at the moment, sloe gin,

SWEET TREATRosie McGlade goes behind the surprisingly small scenes at Northumbrian Fudge Parlour with its owner Debbie OBrien

appetitemag.co.uk 19

IN THE KITCHEN

creme egg, peanut butter, raspberry and white chocolate, prosecco with edible gold leaf, strawberry shortcake, and more.

Im always trying to come up with new recipes, many seasonal, as its such a competitive market and Ill have between 12 and 18 on the go at any time. Its a bit of trial and error. When it goes wrong I could cry after all the work thats gone into it.

Each tray is left to set for anything up to three days in the warmer months. Each tray makes 16 bars, and Debbie also makes up bags of smaller bites and drinking fudge stir-ins designed to be plopped into a cup of hot milk. Everything is hand decorated with little gingerbread men, Easter eggs, raspberries etc, then turned so the underneath dries out properly. Finally, its wrapped and tagged.

Then she puts her feet up. No she doesnt. Weekends Im always out and about at markets, and there are loads of food festivals coming up. Theyve now become my social life. Theyre always a lot of fun and friendly and I absolutely love them. Winters obviously very cold - I come home and cant move until I have a hot bath, but of course its the best time of year for fudge. I once did a summer fair in Allendale and it was so hot I had to pack everything up on ice. All I had on display was one bar of each flavour. It looked ludicrous. But its a nice life. And Im getting a lot of very loyal customers.

Currently, Debbie is renting a flat in North Shields and this is where it all goes on. Her upstairs kitchen window looks onto brick walls, a far cry from the views over hills and fields she had from the isolated cottage she lived in near Otterburn, Northumberland, until she moved closer to her grown-up children.

The burly Landrover Defender parked outside shows where her heart really is. I will go back to Northumberland sooner or later, she says. This is temporary.

Debbie has done all sorts in her life. She ran the Which-Craft hippy / gifts shop in Monkseaton for years, then sold old fashioned sweets from a travelling stall made of French apple crates, which took two hours to erect. It looked fabulous but it just wasnt practical. So I looked for something else and fudge came along. Now Im obsessed. Available at farmers markets regionwide and at shops including Corbridge Larder and Belsay Village shop. www.facebook.com/TheFudgeParlour

A rich and memorable dining experience for Northumberland!

Traditional Sunday

Lunch by the River...

QUAY ROAD, BLYTH, NORTHUMBERLAND, NE24 3PATel: 01670 369052 | Email: restaurant@blythboathouse.co.uk

www.blythboathouse.co.uk

Boasting a unique, warm and welcoming dining room with great service, stunning

views and some of the finest seafood and British cuisine available.

20 appetitemag.co.uk

THE GRAZER

Eat your weeds

Anna Hedworth, aka The Grazer, grasps the nettle

Did you know you can pick young nettles with your bare hands and they dont sting you? Dont blame me if you do get stung, but Ive tried it and found it to

be true - most of the time. A free food source is always

a good one, and nettles are

packed full of more vitamins and minerals than spinach and broccoli, and theyre rich in vitamin C and iron. The tips - the top four or six leaves are the best. Once the plant has begun to flower you should leave it as the leaves will be too tough. Look instead for the little new shoots and small plants to get the best.

Read more from Anna online at the-grazer.blogspot.com and enjoy her home cooking at The Cookhouse, Ouse Street Newcastle, NE1 2PF

SPRING STING

NETTLE TEAMake in the same way you would a fresh mint tea take a handful or nettles, pour over boiling water, leave to infuse for a minute then sip. The flavour is very green and earthy.

appetitemag.co.uk 21

THE GRAZER

QUOTE 'CHEERS ME DEARS' FOR 20% OFFYOUR FOOD BILL IN FEBRUARY

A B R A ND NE W RUS T IC Y E T CON T E MP OR A RY V E NUE L OCAT E DIN T HE S T UNNING M A R IN A SE T T ING OF S T P E T E R 'S W H A R F,

ONLY MINU T E S F ROM NE WCAS T L E CI T Y CE N T R E & T HE QUAYSIDE .THE MERCHANTS TAVERN

MERCHANTSTAV #MERCHANTSTAV

MERCHANTSTAVERN_

FO L LOW T H E C R E W F I N D U S AT

NETTLE PESTONETTLE SOUP

Pesto isnt just about basil, and nettles make for a fantastic alternative. For this one, simply bring a large pan of water to the boil and add about 75g of nettles, pushing them under the water with a spoon, and blanch them for about 1 min, then remove and run under cold water until they are properly cold throughout. This helps to keep the colour and, crucially, remove any sting.Then simply blitz the leaves in a food processor with 2 small shallots, 50g walnuts, 50g parmesan cheese, 150ml extra virgin olive oil, 1tsp salt and tsp sugar. Add to pasta, drizzle in soups and over salads or use as a dip.

Heat 3tbsp olive oil and 25g butter in a big pan. Add 3 sliced leeks, 3 sliced onions, 2 cloves crushed garlic and a big pinch of salt and sweat gently for 30 mins. Then add 2 large potatoes, peeled and diced, and sweat for 10 mins. Cover with 1 litre water, ham stock, or vegetable stock (whatever your preference). Simmer until the potatoes are soft. Finally, add washed nettle leaves and, if you wish, a bit of spinach too, depending on how many nettles you have. Simmer for a couple more mins then blend until smooth. Add lots of black pepper and some salt (quantity dependent the stock youve used), and add more stock or water to the desired consistency. And there you have it - delicious, free and restorative!

Bistro Situated in the heart of Cleadon Village.

Bistro Romano off ers fi ne contemporary Italian and Mediterranean cuisine in a relaxed and friendly vibe.

63 FRONT STREET, CLEADON VILLAGE, SUNDERLAND, SR6 7PG TEL: 0191 519 1747 www.bistroromano.co.uk

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

Tea & Tipple, Corbridge, Northumberland, NE45 5ATwww.teaandtipple.com Telephone: 01434 632886

22 appetitemag.co.uk

ASPARAGUS

Top tips

Be quick folks, British asparagus season is upon us, and due to end in mid-June.Plus, not only is this the food of the summer gods, asparagus is good for you, promoting healthy bacteria in the large intestine,

believed to help detoxify the body, and a rich source of vitamin C. Enjoy these little gems, courtesy of www.britishasparagus.com

Make the most of the short British asparagus season with these scrumptious spears

ASPARAGUS AND SWEET POTATO HASH WITH AVOCADO AND EGGIngredients1 sweet potato, peeled and cut into small chunks1 bunch British asparagus spears, halved3tbsp olive oil1 shallot, finely sliced2 handfuls sweetcorn (frozen is fine)1tsp garlic granules1tbsp sliced jalapeno peppers from a jar (optional)1 avocado, sliced1 lime2 eggs

MethodFill a saucepan with boiling water, add potato chunks, simmer for 5 mins then add asparagus for 2 mins until softened, drain and leave to steam.Heat half the oil in a large frying pan. Tip potatoes and asparagus into the hot pan with the shallots, sweetcorn, garlic granules and jalapenos. Toss to coat in the oil and season. Cook, stirring occasionally, until the veg is browned and toasty.While the veg is cooking, heat another non-stick pan with the remaining oil and fry the eggs. Tip the vegetables into 2 bowls, top with slices of avocado, squeeze some lime over and top each with a fried egg.

CANT GET ENOUGH

ASPARAGUS?

appetitemag.co.uk 23

ASPARAGUS

ASPARAGUS, TARRAGON AND ALMOND PIZZA BIANCO

ASPARAGUS, SALMON & SQUASH RICE BOWL

ONE-PAN SPRING CHICKEN AND ASPARAGUS

MEXICAN-STYLE BRITISH ASPARAGUS WITH LIME AND SOUR CREAM GLAZE

SERVES 2

Ingredients100ml crme frache20g parmesan, grated2 flatbreads2tbsp flaked almonds1 bunch asparagus spears, trimmedtarragon or basil leavesparmesan shavings to decorate

MethodHeat the oven to 180C/Gas4. In a bowl, combine the crme frache and parmesan and a good grind of black pepper. Lay the flatbreads on baking sheets and spread with the crme frache, leaving 1cm gap around the edge, sprinkle with almonds. Cook in the oven for 10 mins until the crme frache starts to turn golden. Meanwhile, steam the asparagus for 5-6 mins until just soft. Top the flatbreads with asparagus, add torn herbs and a few parmesan shavings.

SERVES 2

Ingredients500g butternut squash, peeled and chopped into chunks1tbsp oil2tsp cumin seedspinch chilli flakes 200g brown rice2cm ginger, grated 2 salmon fillets 2tsp honey1 bunch trimmed asparagus spears1tbsp peanuts, chopped4 sprigs coriandersqueeze of lemon

MethodHeat the oven to 220C/Gas8. Toss squash, oil, cumin, chilli and a pinch of salt in a large oven tray and roast for 25 mins. Put rice in a pan of boiling water, turn off heat, replace pan lid and leave to steam. Meanwhile, rub the ginger over the salmon and drizzle with honey. After 25 mins, add the asparagus and salmon to the pan and cook for a further 10 mins. Once cooked put the squash, asparagus and rice in a bowl, top with a salmon fillet, the chopped peanuts and coriander. Squeeze a little lemon over everything.

SERVES 4

Ingredients700g new potatoes, halved1tbsp rapeseed oil8 chicken thighs2 garlic cloves, unpeeled4 sprigs of rosemary1 lemon1 bunch asparagus, trimmed

MethodBrush the asparagus with oil and grill or barbecue for 5 mins, turning regularly. Meanwhile, combine sour cream and lime juice, and in a separate bowl the cheese and spices. Once the asparagus is cooked, brush with the sour cream mixture then sprinkle with the cheese and serve.

MethodHeat the oven to 200C/Gas6. Put the potatoes and oil into a large oven dish and toss to coat well. Tuck the chicken in among the potatoes and do the same with the garlic and rosemary. Drizzle with the juice of half the lemon and add the squeezed lemon to the pan. Season well and roast for 50 mins. After 50 mins, toss the asparagus into the pan and give it a shake so the spears nestle in among the chicken and potatoes. Cook for a further 8 mins. Check the chicken is cooked and the vegetables are tender. Pick out the roasted garlic and squeeze the melting centres into a small bowl, add the juice from the remaining lemon and season. Use a fork to mix the dressing and mash the garlic. Tip the chicken and potatoes onto a warmed serving plate and drizzle over the dressing.

SERVES 2

Ingredients1 bunch British asparagus, trimmed2tsp oil 1tbsp sour cream lime20g parmesan, finely gratedtsp chilli powdertsp ground cumin

24 appetitemag.co.uk

SABRINAS SUPPERS

Noshe Djan!

The fantastic Iranian-born, British-raised cook and writer Sabrina Ghayour is back with a new book, Sirocco, named for the hot, dry wind which blows from east to west, often described as warm, spicy and sultry, just like her recipes. Sirocco brings tastes of the East to western-style dishes in a collection of 100 delicious and accessible recipes with an emphasis on simple ingredients and strong flavours.

Sabrina shared some of her dishes and offered an insight into her cookery with an appearance at Forum Books, Corbridge, in early May, which inspired us to bring you these recipes. Noshe Djan (thats enjoy your meal to you and I!)Sirocco: Fabulous Flavours from the East by Sabrina Ghayour, published by Mitchell Beazley, 25, www.octopusbooks.co.ukAvailable at Forum Books, Market Place, Corbridge NE45 5AW tel 01434 632 931, www.facebook.com/Forum-Books-Kids

Enjoy these recipes from the new book by Iranian-born Sabrina Ghayour

EASTERN PROMISE

TAMARIND HONEY PRAWNS Serves 46Iranians love all things sour: lemons, limes, pomegranate molasses, young plums and tamarind. I especially love tamarind because you can use it so well in savoury cooking and balance it with sweetness to create something really delicious. In this recipe, I simply mix tamarind paste with honey to make a marinade that has lots of flavour without much effort. These prawns are also great to skewer and are easy to cook on the barbecue.

Ingredients800g raw tiger prawns (the biggest you can find), peeled with tails left onvegetable oil for frying2 heaped tsp toasted sesame seeds10g fresh coriander, leaves roughly chopped3 spring onions, thinly sliced from root to tipFor the marinade:100g tamarind paste75g clear honey2 garlic cloves, peeled and crushed2tbsp light brown sugar3-4tbsp chilli oil (or olive oil, if preferred)sea salt flakes

MethodFor the marinade, blend the ingredients in a mixing bowl until the sugar dissolves. Add the prawns and work marinade into them using your hands. Cover the bowl with clingfilm and marinate at room temperature for 30 mins. Heat a large frying pan over a medium-high heat and drizzle in a little vegetable oil. Drain excess marinade from the prawns and fry them quickly on both sides until they cooked through and slightly charred. Cooking times will vary depending on the size of the prawns. The marinade is sticky and sweet, which means it will blacken in the pan slightly, so dont panic if the prawns look charred - they will still taste delicious. Serve sprinkled with toasted sesame seeds, coriander and chopped spring onions.

appetitemag.co.uk 25

SABRINAS SUPPERS

EASTERN-STYLE FISH & CHIPS Serves 34

CHARGRILLED OCTOPUSWITH MAPLE CHILLI DRESSING & PISTACHIOSServes 4

Ingredients750ml vegetable oil2 large eggs, beaten100g plain flour2tsp sweet paprika2tsp English mustard powder3tsp ground coriander1tsp turmeric1tsp cayenne pepper600g cod fillets or any thick white fish cut into 8 portionssea salt flakes and black pepperketchup to serveFor the chips:750ml vegetable oil1kg-1.5kg floury potatoes (unpeeled), cut into thin chips

MethodPreheat 2 large saucepans or deep frying pans over a medium heat. Put the oil for cooking the chips into one pan, and the oil for frying the fish in the other. Bring the oil to frying temperature (do not allow to smoke). Put potatoes in one pan and begin to cook.Meanwhile, put the beaten eggs into a small, shallow bowl and season with salt and pepper. Put the flour and all the spices into another shallow bowl, season generously with salt and pepper and mix. Coat each piece of fish evenly in the seasoned flour, shaking off any excess, then dip it into the egg mix until fully coated, and finish by dredging in the flour mix again, ensuring each piece is well coated. Repeat until all the pieces are coated. Fry the fish in the second pan until the batter is crispy and golden brown. Remove chips and fish from oil using a metal slotted spoon and drain on kitchen paper. Season with salt and serve with ketchup.

Octopus always reminds me of holidays in Spain or Greece. Its incredibly easy to cook - just expect 30%40% shrinkage.

Ingredientssea salt flakes 2kg octopus 3 heaped tsp rose harissa5tbsp maple syrupolive oil for drizzling50g pistachio slivers/75g chopped pistachios (skin on is fine)

MethodBring a large pan of generously salted water to the boil, add the octopus, reduce heat to medium-low immediately and simmer for 2 hours or, if using a whole octopus, for 3 hours. Drain and plunge the octopus into cold water.In a small saucepan, combine the harissa and maple syrup and heat gently. As soon as the mixture begins to bubble, take the pan off the heat and set aside.Heat a griddle pan or a heavy-based saucepan over a high heat. Dry the octopus pieces using kitchen paper (dont worry if the skin begins to rub away) and cut into lengths that will easily fit into your griddle pan. Rub the octopus pieces with olive oil to coat them well. Cooking in batches, sear the octopus on the hot griddle for 1-2 mins (depending on size of pieces) or until char marks appear. Transfer to a plate. Slice octopus according to your preference and arrange on a serving plate. Drizzle sauce liberally, drizzle with olive oil and scatter over pistachios to finish.

WIN!Weve got two signed copies of Sabrina Ghayours new book, Sirocco: Fabulous Flavours from the East, to give away courtesy of Forum Books, Corbridge. Enter at www.appetitemag.co.uk/sirocco-competition by June 15 for your chance to win. Winners will be picked at random and informed by email.

26 appetitemag.co.uk

SUPPER CLUB

of love, says Pia. It was for our Troubadour Songs supperclub. The Brothers Gillespie played their music inspired by the Northumbrian landscape, and that informed the menu.

This sums up the philosophy of Semibreve, as its other half, award-winning concert pianist Annie Ball, attests when we meet at Jesmonds Cafe 1901, which is home to Annies piano.

Bouncing her baby son Rowan on her knee, she reveals what led her to Semibreve. I was always more interested in alternatives to the typical classical music route, she says. Id spent 11 years in London, studying music and then organising my own concerts when there was a movement taking classical music out of traditional settings. When I came back here, having built up a good reputation performing, I didnt want to have to start again, so I thought Id set up my own thing. When I met Pia I was inspired to see how we could combine food and music.

Fittingly, they met on an

Blackhall Mill is wild at the edges. A former pit village turned bohemian enclave, where the houses end theres a row

of allotments which give way onto open countryside, the river Derwent flowing fast to the right and Milkwellburn Wood up on the rise.

Its a glorious spring morning and were out with one half of the Semibreve Supper Club team - Pia Castleton, permaculturalist, chef and forager - to see whats good to eat.

Within minutes she has us hunkering down on the riverbank. To the untrained eye it appears unprepossessing, but she points

out three wild greens. They are delicious, distinctive - the mange-tout grassiness of chickweed, the garlic-mustard tang of jack-by-the-hedge, and the parsley-and-carrot-top taste of ground elder, a pot herb brought here by the Romans.

Ive always loved foraging - for me its just an extension of seasonal food, she says.

We learn that the pretty leaves of wood sorrel are wonderful with fish, lamb or beetroot, that wild garlic shoots are excellent pickled and served with cheese, and that crystallised gorse flowers are an elegant, if labour-intensive, edible garnish for lemon tart.

That was a bit of a labour

If music really is the food of love, its no surprise the Semibreve Supper Club is stealing hearts, says Elise Rana Hopper

allotment, united by a love of food, music, and the passion to create events beyond the usual realms of either. Semibreve was created to take music out of the concert hall and food out of the restaurant. Tailoring the music to the food and vice versa, designing a programme around food, poetry, a concept - its something different, says Annie.

Launching in summer 2014 with a debut event that caught the attention of the local fooderati, since then they have laid on a Geordie Christmas banquet in a church, celebrated International Womens Day, female brewers and the pagan goddess of Spring Ostara at The Feathers Inn beer festival, thrown a gourmet picnic at a restored Victorian train station, kitchen-sat for Anna Hedworth at the Cook House in the Ouseburn valley, and stolen the show at the EAT! Festival with a Great Gatsby-themed soire at the Literary and Philosophical Society in Newcastle.

The atmosphere is nothing like a restaurant, its more like a club, says Annie. Normally, the

THE FOOD OF LOVE

appetitemag.co.uk 27

>> The Square Blanchland Consett County Durham DH8 9SP T: 01434 675 469 E: enquiries@lordcrewearmsblanchland.co.uk W: lordcrewearmsblanchland.co.uk

only an over the hill away, chasing the seasons and serving from breakfast until bed

chef is in the kitchen, the musician is on stage and you dont get a connection. Our diners have to commit to the menu, and we dont dumb down the music.

Decadent but earthy says Pia of their shared vision; by way of example, their Natures Prelude event combined intimate performances of music by Ravel, Rachmaninoff, Barber and Saint-Saens, a film inspired by starling murmuration, a communal table decorated with lichen, moss, shells and snowdrops, music books and poetry, and a four-course menu featuring razor clams, wild roe, and a rhubarb and rose fool with organic wine pairings from Vintage Roots.

The bohemian eclecticism of their events reflects the passions

of these two, whose other ventures include Annies performance and representation of the Classical Revolution (the international movement which takes classical music into unusual spaces) and Pias forage-and-cook workshops under the brand Wild Orchard and

the bike-trailer food education project,

Edible Cycles. They arent short on ideas, or a network of talented friends

to collaborate with. Newcastle

is so supportive, says Annie. You can

set something up without the corporate sheen that seems necessary for success in London.

Corporate is certainly not the vibe back in Blackhall Mill, as we return from our forage to Pias kitchen. With a stable door that doubles as a counter for the

occasional pop-up takeaways that have locals queuing down the street, this tiny, bright space is crammed with intriguing ingredients, from mugwort tea and dandelion root to air-dried seaweed.

A cloth-bound book of handwritten recipes adds to the sense that this is as much magical apothecary as cookhouse.

I love celebrating local, seasonal produce and putting people in touch with wild flavours, but the environmental impact of what we eat is very important to me too, says Pia. I hope to use food to get people thinking. Reeling them in with fine food and wine; getting them to be permaculturists!

And with that she is away to plan Semibreves next collaboration of dinner and music the food of love, indeed.

Upcoming events include Classical Revolution at Cafe 1901 on May 22 and the second Semibreve gourmet picnic on June 12 More details at www.thesemibrevesupperclub.co.uk

CENTRESTAGE

28 appetitemag.co.uk

FAT HEN FRITTATA ON COMMON MALLOW WITH SORREL MAYO

HAKE WITH SEA GREENS

WILD GARLIC THREE WAYS

Ingredientslarge knob butter3 onions finely sliced 6 eggs, plus one for mayonnaise splash of milk 4 handfuls fat hen leaves big handful sheep sorrel leaves good squeeze lemon 280ml olive oil 20ml extra virgin olive oil bunch common mallow leaves salt and pepper

MethodMelt butter in a medium non-stick frying pan and add the sliced onion with a pinch of salt. Cook on a low to medium heat until the onion is soft and slightly golden. Whisk eggs with the milk and season. Add the fat hen to the onions and make sure there is an even coverage of the pan with the onion and fat hen mix.

Pour over the egg mix, swirling to make sure all the gaps are filled and gently patting down any fat hen and onion into the pan. After 2 mins release the edges of the frittata from the pan using a spatula. Once the top of the frittata is almost set, flip onto a plate and shimmy back into the frying pan to cook for a further minute. Put to one side. Put the sorrel in the food processor and pulse until chopped but not pured and remove from blender. Add one egg, a pinch of salt and the lemon juice to the blender and blend till smooth. While the blender is running slowly, trickle in the oil until fully incorporated, finally adding the chopped sorrel and blend until mixed in. Cut frittata into cubes, place on the common mallow leaves, top with sorrel and serve.

Ingredients1.25kg hake fillet, skinned and cut into 9 portionsFor the pickled dulse180g fresh dulse from clean waters70ml white wine vinegar150ml water1tbsp sugar6 peppercorns5 pink shallots, slicedFor the seaweed butter200g sea lettuce from clean waters150g buttersea saltFor the crispy sea lettuce150g sea lettucesunflower oil for fryingsea saltFor the potatoes1kg charlotte potatoes,1cm rounds50g butter70ml light, chilli-infused oil (or light olive oil and some chilli flakes)sea salt

MethodPickled dulse: Wash dulse, soak for 2 hours in cold water, rinse clean. Bring vinegar, water, sugar and peppercorns to the boil in a pan, reduce heat, simmer 5 mins until sugar dissolves. Chop dulse in 2cm ribbons, put in a jar with shallots, cover with pickling liquor, refrigerate.Seaweed butter: Set oven to 50C/Gas. Wash sea lettuce, lay in single layers on baking trays and put in oven for 2 hours until bone dry. Soften butter, mix in seaweed, season, stir, roll into a sausage in cling film and refrigerate.Crispy sea lettuce: Wash and dry sea lettuce. Heat 2 inches of oil in a pan, fry sea lettuce until crispy (10 secs). Drain and add a little salt.Potatoes: Heat oven to 200C/Gas6. Boil potatoes until soft, toss in oil, season, roast for 30 mins turning occasionally. Dot potatoes with butter and replace in oven at 220C/Gas8 for 15 mins.Fish: Put hake in a foil pouch coated in seaweed butter, cover with slices of seaweed butter and seal. Place on the top shelf for last 15 mins of potatoes cooking. Serve drizzled with melted seaweed butter and topped with crispy sea lettuce. Serve potatoes with dulse pieces scattered over and a pot of pickled seaweed on the side.

Wild garlic, walnut and goats cheese pestoPick a handful of young wild garlic leaves, wash, drain and roughly chop. Toast a handful walnuts. Crumble 100g of a nice hard goats cheese. Pulse walnuts in a blender until finely chopped but still with some texture, set aside. Blend the cheese and wild garlic leaves until combined and then mix with the walnuts and a good slug of olive oil to loosen. Great on flatbread or pizza, with pasta or in a sandwich, with fish or meat or roasted beetroot. If you prefer a less garlicy taste, replace some of the garlic leaves with spinach.

Wild garlic and paneerTake 225g paneer cheese, tumble in 2tsp toasted and roughly crushed cumin seeds. Heat 1tbsp ghee in a non-stick frying pan. Add the paneer, turning on a medium heat until golden. Add 2tsp coriander powder and 1tsp crushed chilli and stir. Add 2 handfuls wild garlic leaves and stir until wilted, stir in 2tsp garam masala and 2 double cream.

Wild garlic and purple sprouting kedgeree (for two)Cook 150g basmati rice with cardamom, cloves, bay and salt. Soft boil 3 eggs. Gently saut a finely sliced onion until soft, toast and crush 2tsp cumin seed, 1tsp fennel seed and 1tsp coriander seed and add to the onion with tsp turmeric, 1tsp curry powder and tsp crushed chilli, stir in and cook for 1 min. Slice and add to the pan 2 handfuls purple sprouting broccoli and cook on a low heat with a splash of water until just soft but still with bite. Finely slice 2 bunches wild garlic and stir into the onion and broccoli mix until wilted, then stir in the rice and salt until all is heated through. Plate up the dish and top with the eggs, sliced and seasoned. Serve with roasted cubes of turnip and some seasonal fish.

SUPPER CLUB

appetitemag.co.uk 29

STARTERS INCLUDE - Cambodian marinated beef, cashews, shallot and lime black pepper dip & Pan fried mackerel, red pepper marmalade tart, smoked paprika mayonnaise and pickled shallots.

MAINS INCLUDE - Pan roast breast of duck, broccoli puree, oyster mushrooms, duck leg bon bon, confi t potatoes with a spiced jus& Prime fi llet steak, peppercorn sauce, onion rings, grilled fi eld mushrooms, roast vine cherry tomatoes, triple cooked chips.

DESSERTS INCLUDE - Grenadine roast rhubarb, ginger mousse, creme patisserie, double ginger ice cream & Peanut butter cheesecake, raspberry jelly and peanut butter fi lled macarons with anglais and white chocolate shavings

Lunchtime & Evening Specials available

Every Wednesday - Steak Night - drink, soup & steak from 35 per couple

ofDukeWellington

The

NEW A la Carte Menu

Tel: 01661 844446Newton, Northumberland, NE43 7UL | www.thedukeofwellingtoninn.co.uk

Situated in the beautiful Tyne Valley5 Star Accommodation - Award Winning Food - Fine Ales

Grainger MarketGrainger Street, Newcastle upon Tyne

Email: markets@newcastle.gov.ukwww.newcastle.gov.uk

Open: Monday-Saturday 9am-5.30pm fresh fruit and vegetables meat and fish cafs and delicatessen locally sourced foods clothing, hardware and haberdashery and much more For more information please call 0191 211 5542

fresh fruit and vegetables

cafs and delicatessen meat and fish

locally sourced foods clothing, hardware and haberdashery and much more For more information please call 0191 211 5542

30 appetitemag.co.uk

AFTERNOON TEA

26 FRONT STREET, CONSETT DH8 5AQ - TEL: 01207 583318 OPEN: MON - SAT 9AM - 5PM.www.maddisonsconsett.co.ukALSO AT MADDISONS ON THE GO, CONSETT LEISURE CENTRE

BOOKINGS ARE BY APPOINTMENT ONLY AND PRICES ARE BASED ON TWO PEOPLE SHARING.

GIVE YOURSELVESA REAL TREATAND LET US SPOILYOU WITH AFTERNOON TEA...

STANDARD With Tea Or Coee 25

With A Bottle Of Prosecco 38Strawberry and champagne scones with vanilla

cream and strawberry jam. Mature cheddar sconeswith butter and a tomato chutney

Smoked salmon with cucumber finger sandwichesPulled ham with pease pudding finger sandwiches

Panchetta, Brie and cranberry tartCHOICE OF TWO CAKES

VEGETARIAN MENUWith Tea Or Coee 25

With A Bottle Of Prosecco 38Strawberry and champagne scones with vanilla

cream and strawberry jam. Mature cheddar sconeswith butter and a tomato chutney

Wensleydale and tomato chutney finger sandwichesHoumous and roasted vegetable finger sandwiches,

Brie and cranberry tartsCHOICE OF TWO CAKES

Gluten or Dairy Free if Required!

Time for teaWe take an afternoon tea tour of the region (somebody has to!), and discover a selection of beautiful places to keep you happily spoilt this summer

appetitemag.co.uk 31

AFTERNOON TEA

Tradi onal A ernoon Tea - only 12.95Includes: eshly made sandwiches, homemade cake,

scones, served with tea or co ee. Also specialises in fabulous Wedding & Celebra on Cake orders

Family Run Coff House and Cake Boutique in e Heart of Team Va ey...

Within Coun y Baskets, Unit 4 Princesway North,TVTE, Gateshead, NE11 0NF

T: 0191 4473404 www.theli leco eehouse.co.uk

Blenkinsopp Castle Country Inn& Restaurant

Blenkinsopp Castle Country Inn & RestaurantBlenkinsopp Castle Home ParkGreenhead, Brampton Cumbria CA8 7JSTel: 016977 47757 www.blenkinsoppcastleinn.co.uk

Weather permitting, enjoy your Afternoon Tea outdoors, on the lawn or patio. Set in beautiful surroundings, steeped in ancient history.

Celebration Afternoon Tea 15pp | Sparkling Afternoon Tea 20pp(48 hours notice)

Afternoon Tea 2-4pm 8.50pp (No need to book)

Coach Parties Welcome * B&B * Function Room Sunday Lunch served 12-3pm * Breakfast/Brunch from 10am

* Bar Meals from 12 -8pm Wed-Sat Booking Appreciated

- whatever the occasionDelicious Afternoon Tea

Etiquette is very important when it comes to afternoon tea. Heres our guide...

THE TEALoose leaf tea is best, and should be served with a second pot of hot water to dilute as necessary.

POURING THE TEAIf your waiter does not pour the tea, the person closest to the pot should pour for everyone. Milk, sugar or lemon should be added after the tea not before.

STIRRING THE TEAStirring may cause splashing, instead move the spoon back and forward from 12 oclock to six oclock. When done, place the teaspoon at the back of the teacup on the saucer.

HOLDING YOUR TEACUPPinch the handle with your forefinger and thumb dont hook your finger through the handle, and dont stick your pinkie in the air either.

EATINGUse your fingers for bread products (theyre called finger sandwiches for a reason). For your scone, break it with your fingers rather than using a knife, and add butter, cream or jam to each section whether you add the cream or jam first is up to you (which is correct is a big debate, which well not go into). Finally, dont dunk your biscuits or pastries in your tea!

Guide to afternoon tea...

9 altars cafe - Durham City @ 9 Altars Cafe

Located on the Riverbanks beneath the shadows of Durhams famous cathedral

9 Altars Cafe

9 Altars Cafe19a Silver Street, Durham City DH1 3RB | Tel: 0191 3741120

www.9altarscafe.com | Email: cafe@9altars.com

Serving delicious homemade cakes,scones, quiches, soups, lasagne,freshly made salads and soups.

Afternoon Tea for Two 14.952 homemade scones with clotted cream, butter, jams & strawberries 3 homemade cakes, 2 sandwiches or

toasties (various fi llings), tea or coffee

Afternoon Tea for Twowith Prosecco 19.95

Booking not necessary

32 appetitemag.co.uk

AFTERNOON TEA

SWEETHART COFFEE AND CAKE10 Derwent Street, Blackhill, Consett, DH8 8LU

OPEN: MONDAY TO SATURDAY 09.00-16.30 (WEDS CLOSE AT 15:30)Tel: 01207 501100 www.sweethart-cakes.co.uk

Sweethart Co ee and Cake is an award winning co ee shop based in Blackhill, Consett

Only 12.95 per person

All of our cakes and sweet treats are freshly made on site daily.

Why Not Treat Yourself and Your Friends to Afternoon Tea?

9 ALTARS CAFEWhen weve been exploring in Durham, and shopping in all the little boutiques, we often pop into 9 Altars for a spot of afternoon tea (all that shopping is hard work, you know!). On the banks of the river and in the shadow of the Cathedral, there are few prettier places for tea, sweet treats and a good catch up.9 Altars Cafe, Silver Street, Durham City, DH1 3RB, tel 0191 374 1120 www.9altarscafe.com

BLENKINSOPP CASTLE INN AND TEA ROOMA visit to the tea room at Blenkinsopp Castle is a treat for lovers of homemade cakes, homemade clotted cream teas and light snacks. The afternoon tea is justly renowned, and the setting is fittingly elegant.Blenkinsopp Castle Inn and Tea Room, Castle Home Park, Brampton CA8 7JS, tel 016977 47757, www.blenkinsoppcastleinn.co.uk

BROCKSBUSHES FARM SHOPAt Brocksbushes Farm near Corbridge, the popular Tea Room makes a lovely setting for afternoon tea of sandwiches, scones and cakes served the traditional way a treat any day of the week. Whether in the conservatory or outside, there are few better places to spend the afternoon.Brocksbushes Farm Shop, Styford Roundabout, Stocksfield, NE43 7UB tel 01434 633 100, www.brocksbushes.co.uk

CARRIAGES TEA ROOMThe Carriages offers a warm welcome and a unique dining experience aboard the beautifully restored 1957 Mark 1 Carriages at Bellingham Station. Passengers can enjoy sumptuous afternoon tea in this stunning setting complete with cakes and tray bakes, a round of four different sandwiches, cream scones and tea.Carriages Tea Room, Woodburn Road, Bellingham, NE48 2DG tel 01434 221 151, www.carriages-tearoom.co.uk

AFTERNOON TEA

appetitemag.co.uk 33

Open daily between 10am-4.30pm Carriages Tearoom, Station Yard, Woodburn Road, The Heritage Centre, Bellingham NE48 2DG Tel: 01434 221151 www.carriages-tearoom.co.uk

PerfectlySituatedat Bellingham Station...The Carriages Tea Room offers a warm welcome and a unique dining experience. Passengers can enjoy a range of light lunches, freshly baked scones and homemade cakes on-board the 1957 Mark 1 Carriages.

CARRIAGES AFTEROON TEA avail 2pm - 4pm A sumptuous afternoon treat complete with pieces of our favourite cakes and tray bakes, a round of four different sand-wiches and half a cream scone per person and a pot of tea. 9 per person or two for 17

CELEBRATION AFTERNOON TEA avail 2pm - 4pm. (Please book at least 24 hours in advance) This afternoon tea is a perfect treat for any occasion incl. selection of extra special cakes, tarts and fancies, quiche, sausage rolls and a range of freshly made sandwiches finished off with a cream scone and a pot of tea. 16 per person

...You can even sit in the drivers cab in the rear carriage!

Priestpopple, Hexham, Northumberland, NE46 1PSTelephone: 01434 608444 www.countyhotelhexham.co.uk

The

HotelCounty

NEW MENU - NEW OWNERSHIP

Afternoon Tea 9.95 per person See offer at the front of the magazine -

two for 15 - pre-booking only

Food served from 12 noon until 9pm (8pm on Sunday) Monday to Friday lunch from 4.95

Monday to Saturday Evening Set Menu

2 Courses 10.95, 3 Courses 12.95

Steak Night every Thursday 2 x 8oz Rump Steaks with a

bottleofHouse Wine for just 25

Traditional Sunday Lunch every Sunday

from 12 noon to 8pm

Great selection of dishes for Vegetarians & Gluten Free

Open from 10am every day for Coffee, Cake or Breakfast

7 Beautifully appointed Bedrooms

Great selection of Cask Ales

DANIEL FARMIn the heart of the Tyne Valley, Daniel Farm offers a taste of the good life with its tea room situated at the heart of the farm, which you can explore and meet some of the rare breeds which call it home. In the tea room, the cosy country setting is complemented with produce from the farm used in the homemade cakes, scones and sandwiches and accompanied by your choice of tea.Daniel Farm, Sled Lane, Wylam, NE41 8JH, tel 01661 853 849 www.facebook.com/danielfarmwylam

THE JIGGERY POKERY SHOPAfternoon tea at The Jiggery Pokery Shop is a taste of the North East with local produce used throughout the menu of sandwiches, fruit scones, cakes, and teas. Theres also the fab shop to have a mooch in on you way in, and out.The Jiggery Pokery Shop, Dene Workshops, Mickley, Stocksfield NE43 7BG, 01661 842 256, www.jiggery.co.uk

THE LAST DAYS OF THE RAJAfternoon tea takes an Indian twist at The Last Days of the Raj with Bengali Scotch eggs, gol gappa, pakora & vegetable and lamb samosas, and chilli mango prawns joining a selection of cakes, scones and of course teas on the menu. Afternoon tea (Indian, Maharajahs, Vegetarian, and Cream available) is served noon-5pm Saturdays and Sundays, booking essential.The Last Days of the Raj, Main Street, Dinnington, Newcastle, NE13 7JS tel 01661 598 181, www.lastdaysoftheraj.co.uk

THE LITTLE COFFEE HOUSEAfternoon tea is a beautifully traditional affair at The Little Coffee House with finger sandwiches and delicious cakes, scones with clotted cream and jam, and a choice of tea or coffee. Served noon-5pm daily, treat yourself to a visit soon!The Little Coffee House, within Country Baskets, Princesway North Team Valley, NE11 ONF, tel 0191 447 3304 www.facebook.com/thelittlecoffeehouse

34 appetitemag.co.uk

AFTERNOON TEA

Barker & StonehouseStrawberry BuildingsNewcastle NE1 4PQ

@cafe_oakCafeoaknewcastle

#oak_cafe

THE ULTIMATE PLACE TO RELAX, REFUEL AND REVIVE...

18 per person (normally 30 per person)

Welcome Aperitif Pink Fizz

Liquer co ee/tea/co ee Scones with jam & cream

Sweet treats Sandwiches

Cakes

Also a wide range ofdrinks, snacks & light

lunches available!

Free wi-

LUXURYAFTERNOON

TEA

Tel: 07982 019999

BROCKSBUSHES FARM SHOP & TEA ROOMCorbridge, Northumberland, NE43 7UB

Open 7 days from 9.30amtel: 01434 633100 email: caroline@brocksbushes.co.uk

www.brocksbushes.co.uk

Why not visit our Farm Shop where we offer a large range of fresh fruit and vegetables, homemade produce, home baked cakes, scones and a selection of

delicious frozen ready made meals prepared by our own chefs in the farm kitchen. Also chutneys, sauces, cheese, freshly baked bread and much much more!

FARM SHOP& TEA ROOMAfternoon Tea includes tea, cake,

small scone & sandwiches(cream cheese & cucumber,

egg & cress or ham)

8.50 for 1 or 16.00 for 2

Tea Room also offers breakfasts, lunches, deliciouscakes and coffee!

MADDISONSTreat yourself to afternoon tea at Maddisons and sample some of owner Paul Purvis amazing scones (he has some 500 varieties and makes at least three fresh batches every day, including some of the best gluten free baking weve ever seen). A comfort blanket of stripped down timber booths and comfy nooks, Maddisons is the perfect place to relax and let the world go by. Maddisons, Front Street, Consett, DH8 5AQ, tel 01207 583 318 www.maddisonsconsett.co.uk

MASSEYS TEA ROOMIn the picture-perfect town of Corbridge, Masseys is a great place to stop for afternoon tea, which comes in three sizes - micro, mini or maxi - and includes sandwiches, large scone with jam and cream, cake and coffee/tea. We know which one well haveMasseys Tea Room Middle Street, Corbridge, NE45 5AT tel 01434 633 130, www.masseystearoom.co.uk

THE MEADOWS COFFEE SHOPThere are few prettier places on our tour than the Meadows Coffee Shop in the Rainton Meadows nature reserve with its woodland, lakes and wetlands teeming with wildlife. The Meadows Coffee Shop is home to homemade food with afternoon tea complete with sandwiches, cakes and scones served daily.The Meadows Coffee Shop, Rainton Meadows, Houghton- le-Spring DH4 6PU, tel 0191 584 3112 www.durhamwt.com/visitors-centres/rainton-meadows

appetitemag.co.uk 35

AFTERNOON TEA

Speciality A ernoon tea options including Celebration Prosecco and G&Tea,

with your choice from our Ely Gin range. Artisan food, drinks & gi s

with range of wines, and amazing choicesfrom a range of local small breweries and distilleries.

Good Home Baking - A ernoon Teas, Breakfasts, Morning Co ee, & Light Lunches. Varied Gluten Free menu including gluten free A ernoon Tea.

e Jiggery Pokery Shop Dene Workshops Mickley, Stocks eld NE43 7BG(01661) 842256 | thejiggerypokeryshop@gmail.com

Online Shop at www.jiggery.co.uk

JIGGERY POKERY

from a range of local small breweries and distilleries.

Open: Mon-Fri 9-4pm, Sat 9-4.30pm, Sun 10-4pm

Licensed Tea Room, Food, Gifts & Finishing Touches

from a range of local small breweries and distilleries.

Open: Mon-Fri 9-4pm, Sat 9-4.30pm, Sun 10-4pm

MasseysTraditional tea room

3 different sizes to choose from...

A mini scone, a piece of cake and a cup of tea or coffee.

3 fingers of sandwich, mini scone with jam and cream,cake and

cup of tea or coffee.

Round of sandwiches, large scone with jam and cream, cake

(fresh cream option available) cup of tea or coffee.

Micro

Mini

Maxi

26 Middle Street Corbridge Northumberland NE45 5AT TEL: 01434 633 130www.masseystearoom.co.uk | enquiries@masseystearoom.co.uk

Gluten Free Afternoon Tea Available We also do breakfasts, lunches, sandwiches,

homemade pies too!

Afternoon Teas Our Speciality...All homemade

Enjoy Afternoon Tea For 8.95 per person Freshly Made Sandwiches, Savoury TartletHomemade Cake, Scones With Cream And JamUnlimited Tea And Coffee Book now

Rainton Meadows, Houghton- le-Spring DH4 6PU

Tel: 0191 512 8940

Catch a glimpse of our wildlife & treat yourself after a stroll around the reserve...

NUMBER 4The gorgeous Number 4 caf in the heart of Langley Park is well worth a visit with its sumptuous afternoon tea complemented by a fab local menu, plus the chance to explore the gift shop and pick up some handmade gifts, cards and more.Number 4, Old Co-op Buildings, Langley Park, Durham, DH7 9XE tel 0191 373 1404, www.facebook.com/number4coffeegiftsandmore

OAK CAFTrips to Newcastle for midweek meetings make us hungry, as do Saturday shopping trips. Few things cheer us up more than a trip to Oak Caf at Barker & Stonehouse for an indulgent afternoon tea. The gorgeous dcor combined with the homemade food make this a must visit next time youre in the city.Oak Caf at Barker & Stonehouse, Strawberry Buildings, Newcastle NE1 4PQ, tel 0191 232 3200, facebook.com/cafeoaknewcastle

THE RUNNING FOXAfternoon tea doesnt come much fresher than at The Running Fox, home to award-winning expert bakers. With sandwiches, quiche, pie, scones and cakes all on the menu, the only the thing you have to worry about is fitting it all in!The Running Fox, Riverside, Felton, Morpeth, NE65 9EA tel 01670 787 090, www.runningfox