Dales Life Winter DL5 2014

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ANTIQUES | FOOD | INTERIORS | WILDLIFE | GARDENING

Yorkshire’s Finest

Flying Visitors

GREAT GIFTS AND FABULOUS FOOD

COLOURFUL MIGRANT BIRDS

FROM THEFAR NORTH

CREATE YOUR OWN SEASONAL WREATH

Christmas Cheer

with JAMES RAMSDENthe GREAT BRITISH BAKE OFF team and DARINA ALLEN

Festive Feasting

ADD COLOUR TO YOUR WINTER GARDEN

Making Merry

2 | Dales Life | WINTER 2014

PLEASE ASK FOR OUR COMPLIMENTARY BROCHURE TELEPHONE: 01969 624274

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

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

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SHOWROOM: BELLE VUE OFFICES, MARKET PLACE, LEYBURN, NORTH YORKSHIRE, DL8 5AW

You’ll want to spend all dayin a County Kitchen

EXQUISITE NEW RANGE OF HANDMADE KITCHENS NOW IN STOCK

Featured kitchen by

3 WINTER 2014 | Dales Life |

“attract masses of wildlife to your own back garden”

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 — and enjoy exclusive extras — online

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I love spending time out and about in the Dales, even when the weather is chilly. For one thing, winter is such a fantastic season for watching wildlife. Every year millions

of migrant birds fly in to join us, fleeing arctic conditions further north, you can find Chris Baines’ guide to these colourful visitors on p.34. It’s also a perfect time of year for squirrel

spotting, so why not head up Wensleydale in search of our elusive native red species? For details of where to go – plus a truly charming photograph – turn to p.16.

You can also attract masses of wildlife into your own back garden by planting plenty of berry-bearing shrubs. And not just holly, either – there are lots of equally stunning alternatives, as you’ll see on p.24.

With the festive season looming, we’ve put together a bumper selection of mouthwatering seasonal recipes. If you fancy something different this year, there’s a terrific alternative Christmas menu on p.74. If you prefer the traditional approach then turn to p.66 for turkey with all the trimmings and an old-fashioned pud. And on the subject of food, the Dales Life team spent a morning at Swinton Park, learning the art of the Sunday roast. We picked up some brilliant tips (see p.86), and Ruby, my black labrador, enjoyed a lovely walk in the grounds!

On behalf of everyone at Dales Life I would like to wish our readers a very Merry Christmas and a healthy and prosperous New Year. Also a great big thank-you to all our advertisers – it’s because of them that Dales Life has gone from strength to strength over the last 21 years, so please mention us when you respond to advertisements.

We will be back in February 2015, brighter and breezier than ever. We’re extending our distribution area too, so even more of you will be getting Dales Life through your letterbox!

Sue GillmanEditor

PLEASE ASK FOR OUR COMPLIMENTARY BROCHURE TELEPHONE: 01969 624274

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

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

C O U N T Y K I T C H E N S (Leyburn) Ltd

SHOWROOM: BELLE VUE OFFICES, MARKET PLACE, LEYBURN, NORTH YORKSHIRE, DL8 5AW

You’ll want to spend all dayin a County Kitchen

EXQUISITE NEW RANGE OF HANDMADE KITCHENS NOW IN STOCK

Featured kitchen by

WELCOMEFROM THE EDITOR


We have just introduced a fantastic new range of limestone and distressed oak flooring to complement our hand-built kitchens.

BESPOKE DOORS • CAST IRON RADIATORS • OAK FLOORING • LIMESTONE FLOORING PERIOD FIREPLACES • HANDMADE KITCHENS • WOOD STOVES

Contact us on 01748 821500 for further details.The Period House Store, Unit 3-7 Simpson Buildings, Borough Road, Gallowfields Trading Estate, Richmond, North Yorkshire DL10 4SX

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9 LIFE STYLE Inspiring ideas for your home and garden

16 WILD ANGLE Photographers celebrate the beauty of the natural world

21 GARDEN NOTES Handy tips for managing your garden

24 BERRY BRIGHT Vibrant berries provide a splash of colour in the winter garden, says Elena Greenway

30 MAKING MERRY This simple yet effective wreath is a combination of twigs, fresh foliage and berries

34 WINTER WONDERS Plants to add a touch of festive cheer to your garden

42 WINGING IT Every year millions of wild birds overwinter in our fields and gardens, Professor Chris Baines reports

49 FOOD NOTES Where to buy Yorkshire’s finest produce this Christmas

ContentsWinter 2014

42

24

Dales Life8A Tower StreetYork, YO1 9SAwww.daleslife.com

COVER IMAGE © Alamy

21499


54 THE DISCERNING DINER Claudia Blake visits The Crathorne Arms, near Yarm

60 BRING HOME THE BAKING Celebrate Christmas with these festive recipes from The Great British Bake Off team

66 CHRISTMAS CLASSICS A traditional festive menu from super-chef Darina Allen

74 FAST FORWARD This year get most of the hard work done in advance with these ‘do ahead’ dishes from James Ramsden

84 IN SEASON Potatoes, the ultimate comfort food, are surprisingly healthy too

86 SUNDAY BEST The Dales Life team heads to Swinton Park to learn how to cook ‘The Ultimate Sunday Lunch’

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

98 LOSING IT Sue Gillman tries out i-lipo at The White Room, Darlington

103 PRIZE LOT This month’s auction room highlights

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

Contents60

Editor Sue GillmanDeputy Editor Brian PikeProduction Claudia BlakeAdvertising Sue Gillman Liz HansonArt Editor Stef Suchomski Proofreader Alison FarrellArt Director Annabel EagerProprietor Sue Gillman

Contributors Prof. Chris Baines, Lizzie Shepherd Brian Pike, Ian Henry, RHS Images, Olivia Brabbs, Elena Greenway, Claudia Blake, Deb Stone, Adam Appleyard, The National Trust.

t. 01904 629295 / 235156m. 07970 739 119e. [email protected]

Dales Life8A Tower StreetYork YO1 9SA.

Winter 2014

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‘Glen Lodge’ pheasant jug by Spode, available

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Mulberry Home’s award-winning ‘Bohemian Romance’ fabric collection combines rich colours and exuberant textures. Available from Joanna Marco Interiors, Northallerton, 01609 776260.

Thomas Meadows’ new ‘Darcy Duck’ sculpture, from a

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A lovely mallard design scatter cushion from a range by Evans Litchf eld, available at Jamesons Country Store, Masham, 01765 689666.

Boxed set of cheese

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Life StyleINSPIRING IDEAS FOR YOUR HOME

Gorgeous ‘Whitewood’ fabrics for drapes and upholstery from Linwood, printed on soft, tumbled English linen. See the collection at Bear Cottage Interiors, Hawes, 01969 666077.

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Delightful Sophie Allport ‘Winter Woodland’ design Christmas stocking from Serendipity Interiors, Leyburn,

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Happy Christmas mug by Emma Bridgewater, available at Dovetail Interiors, Bedale, 01677 426464.


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Winter is a good time of year for squirrel-spotting – squirrels don’t hibernate, and they’re far more conspicuous now the leaves have fallen. Our native red squirrel has suffered a catastrophic population crash since the introduction of the grey squirrel from America, but you can still see red squirrels here in the Dales if you’re lucky. Make sure you can tell the two species apart, though – it’s not as straightforward as you might think!

Coat colour isn’t a good indication, because some red squirrels can have grey coats, and some grey squirrels can be distinctly russet! Size is a better clue: reds are much smaller than greys. The clinching factor, though, is the ears. Red squirrels have ear tufts – especially prominent in winter – whereas grey squirrels never have tufty ears.

To see red squirrels locally, follow Snaizeholme Red Squirrel Trail, which starts in Hawes. Visit natureinthedales.org.uk for full details.

Lizzie Shepherd is a professional photographer based in North

Yorkshire. She specialises in landscape, nature and travel

photography. You can see some of Lizzie’s gorgeous fine art

prints at the Joe Cornish Gallery in Northallerton, and a larger

selection of her work at www.lizzieshepherd.com

red squirrelby Lizzie Shepherd


WILD ANGLE | PHOTOGRAPHERS CELEBRATE THE BEAUTY OF THE NATURAL WORLD


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garden notes

HEAVY METALIf you’ve got long-term ambitions for your garden, here’s something that will stand the test of time – several centuries worth, in fact. Nidderdale Ornamental Lead (nidderdalelead.com) specialise in making lead planters, fountains, bird baths and garden statuary. Each piece is made by hand using traditional techniques, and the company’s craftsmen are happy to custom-build a piece to fit an awkward space or celebrate a special occasion.

InHand Tiresome weeds like bittercress are tough enough to keep on growing during winter, but too small to grip with thick leather gauntlets. It’s for delicate jobs such as these that Town & Country’s ‘Weedmaster Weed and Seed’ gloves prove invaluable. Lightweight and flexible, they’ve got a waterproof nitrile coating on the palms and fingers, and a stretchy breathable back for a snug fit. Available from Jamesons Country Store, Masham, wejameson.co.uk.

Wild Plan-itFrom planting to pruning, timing is crucial if you’re going to make the best of your garden. The RHS ‘Wild in the Garden’ Diary 2015 is a handy week-to-a-view diary, with monthly ‘to-do’ lists to help you keep on top of all those time-sensitive garden chores. It also features handy tips on making your garden wildlife-friendly, along with dozens of gorgeous animal photo-portraits.

Come Dine With MeAs the cold weather starts to bite and natural food sources become depleted, our feathered friends will definitely appreciate a helping hand. A well-stocked bird table – like this elegant cedar example from a range of handmade garden furniture and accessories at Joblings of West Tanfield (joblings.co.uk) – is guaranteed to attract plenty of colourful visitors. For advice on what treats to offer, and when, visit rspb.org.uk/makeahomeforwildlife.

Border WatchProviding the ground isn’t frozen solid, you can plant lily bulbs at any time during winter. Stately Lilium longiflorum is certainly one of the most striking. Standing over a metre tall, it bears showy, deeply scented blooms in early summer. It’s perfect for borders – preferably ones with rich, well-drained soil – and also does well in large containers. It can be rather top-heavy, so support the stems when it comes into flower.

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

MILNERS of LeyburnServing The Dales for over 130 years

Style for you and your home

Carpets | Rugs | Curtains | Blinds | Upholstery | Bedding

Ladies Fashion and Accessories

Introducing Sanderson’s stunning new collections


garden notes

HIGH RISEWith summer’s lush foliage long gone, it’s a good time to think about the underlying structure of your garden, and how you might add a little extra interest to it. Training a climbing rose or clematis up a garden obelisk – you can find a selection of elegant steel ones at agriframes.co.uk – can create a focal point or add height and colour to an otherwise dull corner.

Well RedWith its festive combination of dark green leaves and vibrant scarlet bracts, the poinsettia (Euphorbia pulcherrima) is a hugely popular Christmas houseplant. It’s also something of a local speciality. Ravensworth Nurseries near Richmond (01325 718370) is one of only two horticultural businesses in the UK that specialise in growing poinsettias – so display your North Yorkshire poinsettia with pride! Shelter it from draughts and strong sunlight for best results.

Partridge OptionalWinter is the perfect time to plant a pear tree, so do your research now and you can look forward to a crop of succulent fruit every autumn. Pear trees can be grown direct in the ground or in containers – your garden centre will advise which varieties suit your needs. Position in a sunny spot where the delicate blossom won’t get frosted. Once established, feeding, watering and light pruning are all that’s needed.

A Nice Little UrnerHere’s a stunning houseplant to cheer up the dull winter days: the Urn Plant or Aechmea fasciata. With its massive pink flowerhead – which will last for ages – and thick, stripy leaves, this Brazilian beauty makes a bold statement in any interior. Keep it in a warm room away from direct sunlight, and with a bit of luck it will produce offsets for you to grow on when the parent plant fades.

Boxing CleverSome gardeners say you should sow tomato seeds on Boxing Day for the earliest possible crop. If you’ve got a heated greenhouse or conservatory to put them in, fair enough. If not, it’s probably best to wait until February, otherwise your plants will grow too tall and straggly before it’s warm enough outside to move them off your windowsill. Get your Unwins tomato seeds from Jamesons Country Store, Masham, wejameson.co.uk.


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BERRYBRIGHT

Vibrant berries provide a much-needed splash of colour in the winter garden – and a tasty treat for the local wildlife too. Elena Greenway introduces some of her favourites.



…there really is nothing else quite like callicarpa…

ention winter berries and everyone’s thoughts turn to holly. Holly is indeed

a handsome plant, and a boon for anyone planning to create their own

festive wreaths, garlands and table arrangements. But there are plenty of other berry-bearing trees and shrubs out there whose fruit will look equally stunning in your garden – or as part of your festive decorations.

And of course it won’t be just you who benefits from planting a few more berry-producing plants. Winter berries are a vital resource for overwintering birds, and the greater the variety that you can offer them, the more different species you will draw in – adding further colour and interest to your garden. So if you’re keen to broaden your repertoire of winter-fruiting plants, here’s a selection of attractive and easy-to-grow options to consider.

VIOLET ENDINGCallicarpa bodinieri var. giraldii ‘Profusion’

With startlingly violet berries that look for all the world like clusters of shiny plastic beads, there really is nothing else quite like callicarpa. Callicarpa’s rather unappealing English name is ‘beautyberry’, which sounds like a brand name dreamed up by a talentless


marketing department junior, but the plant itself is guaranteed to stop garden visitors in their tracks.

The fruit may be gorgeous but they are also fairly astringent, so your local birds won’t bother eating them until they’ve polished off pretty much everything else in the neighbourhood – which is good news for you, because your berries will stay put throughout much of the winter. They will last well in a vase too, or worked into a festive wreath.

There are numerous species of callicarpa, mainly from Asia, but the best one to grow here in the UK is Callicarpa bodinieri. It’s a deciduous shrub that, left to its own devices, can grow to around 3 metres tall. Don’t worry if that sounds too large for your garden, because it can easily be kept in check with a spot of pruning in early spring.

One problem with growing callicarpas used to be that you would need more than one plant to ensure pollination and fruiting. The great advantage of Callicarpa bodinieri var. giraldii ‘Profusion’, however, is that you will get a decent showing of berries even if – like me – you only have a lone specimen. For maximum cropping, though, plant two or more.Callicarpa bodinieri is fairly adaptable when it comes to soil; anything well-drained and not too alkaline will do. What it does appreciate is shelter – both from heat and cold – so the ideal place for it would be up against a wall in partial shade. Dig plenty of organic material into the soil beforehand to give it a boost.

VIBRANT VIBURNUMSViburnum davidii and Viburnum nudum

Every garden needs a viburnum or two, and it’s during winter that many of them are at their best. The sweetly scented flowers of Viburnum × bodnantense are a real delight in the dark days of January and February, but for a spectacular display of berries in autumn and winter Viburnum davidii and Viburnum nudum are the ones to go for.

Both of these plants end the year laden with generous bunches of berries, and these will have gone through an intriguing variety of colour changes as they developed. They start off in shades of green and

white, then turn red before ultimately taking on an intense metallic blue hue. Often you will find berries of different colours within the same cluster, which makes for an attractive harlequin effect.

Viburnum davidii bears glossy evergreen leaves and grows to around 1.5 metres tall. It will be happy in pretty much any moist, well-drained soil, in sun or partial shade. Viburnum nudum has deciduous leaves that turn a striking shade of scarlet in autumn and is a slightly larger shrub, reaching an ultimate height of 2 to 3 metres. Unlike the more easygoing Viburnum davidii, it will do best in slightly acidic soil.

PRETTY IN PINKEuonymus europaeus ‘Red Cascade’

The spindle tree, Euonymus europaeus, grows wild in our hedgerows, and its fine, hard wood was once much sought after for making handles for tools and – you’ve guessed it – spindles.

Like its country cousin, the cultivar ‘Red Cascade’ is a relatively shy, inconspicuous shrub during spring and summer. Come autumn, though, it sets jaws dropping by turning its leaves bright red and

PREVIOUS PAGE: Frost on pyracantha

CLOCKWISE FROM BOTTOM LEFT: Viburnam davidii,

Callicarpa bodinieri var giraldii, spindle tree Euonymus

europaeus, spindle tree fruit

OVERLEAF TOP: Blackbird in pyracantha bush

BOTTOM: Wreath of stachys, snowberries and moss

GARDENING


producing a crop of delicate, dangling, four-lobed, shocking pink fruit. As winter starts to bite and the leaves vanish there’s a further twist, as the pink fruit cases split to reveal brilliant orange seeds within.

Spindle will grow in most well-drained soils and is tough enough to cope with an exposed location. It will tolerate partial shade, but for the best autumn colour plant it in full sun and preferably somewhere you can appreciate it from your window. Mulch generously in spring and prune with a view to creating a generous bush a couple of metres high. Alternatively let it grow to its full natural height of 3 metres or so.

Be aware that spindle seeds are both foul-tasting and toxic (although not to birds), so make sure you keep young children away from them.

BERRIES IN BRIEFSome other easy-to-grow plants with berries that make a great winter showing.

PYRACANTHA ‘ORANGE GLOW’Common name: firethornBerry colour: yellow-orangeLeaf type: evergreenHeight: 2 metresPlant in: any fertile soil in sun or partial shadeNotes: can be trimmed into a hedge

ILEX VERTICILLATA Common name: winterberry Berry colour: bright redLeaf type: deciduousHeight: 2–5 metresPlant in: any moist, fertile soil in sun or partial shadeNotes: lovely yellow leaves in autumn

SYMPHORICARPOS ALBUSCommon name: snowberryBerry colour: whiteLeaf type: deciduousHeight: 1.5 metresPlant in: any well-drained soil in sun or partial shadeNotes: fast growing, but can be invasive

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EXCITING NEW KITCHEN AND BATHROOM SHOWROOM COMING SOON

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Call us now to arrange a free design and estimate.


Leaf and Berry

Christmas Wreath


1 Bend the thicker twigs into a circular shape, approximately 14in (35cm) in diameter, and tie lengths of fine wire around them to hold the circle in place. (If the twigs are very dry, soak them in water first before forming the wreath shape, as this will make them easier to bend.)

2 Continue to bend and weave the twigs, twisting lengths of wire around them at regular intervals. Twist the wire several times to ensure the twigs are held firmly in position. Trim the wire ends with the pliers.

3 Start wrapping the finer twigs around the wreath on top of the thicker ones, using wire to hold them in place as before.

4 Continue to wrap the finer twigs around the wreath, but keep some of them looser with the ends unwired to give the wreath a less formal effect.

This simple yet effective wreath is made with twigs and a combination of fresh foliage and artificial berries. The off-centre position of the foliage gives this wreath a casual and less formal style.

Selection of fine and thicker twigs

Fine wire

Pliers

Sprigs of fresh foliage, such as rosemary, weigela, and Skimmia japonica ‘Kew Green’

Frosted red artificial berries or berry picks

Hot glue gun (or all-purpose glue)

Artificial ivy leaves

12in (30cm) red ribbon, in (1cm) wide, for hanging

Scissors

1 2

3

4

Materials


5

8

5 Tie small bunches of foliage together with lengths of wire, twisting the ends together but leaving a length of wire at each end so that the foliage bunch can be fixed to the wreath. You’ll need to make about five or six bunches of foliage.

6 Use the wire to attach the foliage bunches to one side of the wreath, twisting the ends of the wire tightly around the twigs. Use the pliers to trim away the ends of the wire. Attach all the foliage bunches in this way.

7 Attach short lengths of wire to the artificial berries and fix them to the wreath on top of the foliage bunches. Use glue or a hot glue gun to stick some artificial ivy leaves to the wreath twigs.

8 Tie the length of ribbon to the top of the wreath and knot the ends to form a hanging loop. Trim the ends of the ribbon diagonally with the scissors to stop them fraying.

6

7

Taken from Beautiful Wreaths & Garlands, by Catherine Woram with photographs by Penny Wincer, published by CICO Books and available from all good bookshops for £12.99

DALES LIFE READER OFFERCall 01256-302699 quoting GLR CODE N5N to purchase a copy at the special price of £9.99 including free p&p.

Replace the winter foliage and crimson berries with pretty meadow flowers such as Centaurea cyanus (cornflower) and Leucanthemum vulgare (ox-eye daisy) to create an ephemeral summer display.



wondersWINTER


It may be chilly, but there are still plenty of plants tough enough to burst into bloom – so

why not use them to add a touch of festive cheer to your garden? Deb Stone reports.


he weather may be dull and dreary from December through to February, but that’s

no reason for your garden to look drab. Although most plants are dormant at this

time of year, there’s a hardy minority that can offer striking flowers, beguiling scents and

glossy evergreen leaves. Whether it’s the bright yellow spikes of mahonias or the snow-white blossoms of the Christmas rose, these fantastic cold-season blooms can really make your garden come alive in winter.

If you’re wondering which plants to choose, you’ll find the clue is often in the name: Sarcococca ‘Winter Gem’, Camellia x vernalis ‘Yuletide’ and Clematis cirrhosa ‘Jingle Bells’, for example, are some of our most popular winter-flowering cultivars.

Early flowering Camellia x vernalis ‘Yuletide’ gets its name because in sheltered areas it is usually in flower on Christmas Day. It produces suitably festive rich, red flowers, with golden stamens adding an extra fiery glow.

Camellia sasanqua ‘Winter’s Snowman’ flowers even earlier – from autumn right into winter – reflecting the low sun with its glossy evergreen leaves and frilly, semi-double white flowers. And then there’s Camellia ‘Sparkling Burgundy’, with its peony-like, wine-coloured flowers that appear from December to January. Plant one or two of these compact camellia bushes and not only will you get winter colour, but the lovely evergreen leaves will also add to your garden’s structure the whole year round.

“these fantastic cold-season blooms can

really make your garden come

alive”


Mahonia x media ‘Winter Sun’ is another plant that ticks all the right boxes for the winter garden. Not only is it evergreen, providing year-round colour, but its spiny leaves add architectural shapes to deep borders. Its sunshine-yellow spikes of flowers are sweetly scented, and are followed by blue-black berries that will attract the birds.

Whilst colour is the most important element of winter back gardens, given that they are mostly seen through a window, scented plants will transform your front garden if you plant them close to the path to your door. Sarcococca ‘Winter Gem’ is an absolute must. This slow-growing, evergreen, highly scented shrub makes superb informal low hedges, and its honey-like scent is truly life-affirming in January, when the tiny flowers emerge.

And of course we mustn’t overlook the simple Christmas Rose, Helleborus niger. Despite its name it usually comes into flower in January and February, but once it gets going it can stay in bloom for a couple of months. Its white flowers, often tinged green, appear on long stems and keep the Christmas cheer coming until early spring.

OPENING PAGES LEFT Christmas Rose in the snow, RIGHT Sarcococca confusa ‘Christmas Box’. THIS SPREAD, CLOCKWISE FROM LEFT Mahonia x media ‘Winter Sun’, Sarcococca confusa, Clematis cirrhosa ‘Jingle Bells’, Camellia sasanqua ‘Winter’s Snowman’. OVERLEAF Camellia x vernalis

Photo’s © RHS & GAP Photos

GARDENING


Camellia x vernalis ‘Yuletide’Camellias are ericaceous plants, so they prefer acid or sandy soils rather than alkaline lime. That said, they will grow in most gardens, as long as you don’t live on chalky downlands. They need a sheltered spot, but can survive happily in shady corners and will grow up to about 2 metres tall. Apart from the occasional feed, they are pretty low maintenance. Don’t forget to plant them somewhere they can be seen from your living room or kitchen windows so you can enjoy their Christmas Day flowers without having to venture down the garden path.

Camellia ‘Sparkling Burgundy’Camellias need protection from the wind and frost, which is why they need a sheltered spot – and possibly a horticultural fleece from time to time. But don’t plant them where they will get the early morning sun – in other words in an east-facing border – because the sun will burn off frosts or even drops of rain and damage the flowers.

Camellia sasanqua ‘Winter’s Snowman’If you do happen to have chalky soil you can still grow camellias in pots of ericaceous compost, which has the added advantage that you can move the plant around to suit the season. Camellia ‘Winter’s Snowman’ is particularly well suited for this, because it is fairly compact and grows upwards rather than outwards.

Mahonia x media ‘Winter Sun’You can plant this evergreen shrub pretty much anywhere in your garden and it will thrive, even in full or partial shade, but it does like a well-draining soil. So if you have a very clay-based soil, dig in lots of well-rotted compost before you plant

your mahonia, to open up the soil so it doesn’t get too wet in winter or dry in summer. These shrubs grow to 2.5 metres or more within ten years, so choose your spot wisely.

Sarcococca ‘Winter Gem’With its glossy evergreen leaves and tolerance of partial shade, Sarcococca ‘Winter Gem’ is a good year-round performer, and increasingly used instead of virus-ridden box (Buxus) for parterres and low hedges. Although the flowers are tiny they pack a perfumed punch, and are followed by berries that garden birds will love. They like a moist, humus-rich soil, so dig in plenty of compost – preferably home-made – before you plant them, and mulch with more compost after they have flowered.

Clematis cirrhosa ‘Jingle Bells’The creamy-white flowers of this gorgeous clematis will flower from December to February, and its scented blooms are ideal in sunny, sheltered positions near your front door. With attractive spring seedheads, Jingle Bells retains its leaves year-round and needs no special attention except a compost mulch every spring.

Helleborus niger ‘Christmas Rose’Christmas roses grow well in clay-based, heavy soil, and they look great on banks because the raised position makes it easier to see their slightly downward-looking flowers. Alternatively, grow them in clumps at the front of a border – they are fine with partial shade – and add lots of compost or organic matter to the soil before planting. Once they are flowering, strip away the old leaves to give the flowers a better show and keep diseases such as leaf spot at bay.

PLANTING GUIDE Too cold in winter? Too hot in summer?

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Too cold in winter? Too hot in summer?

Transform your old conservatory into one of our new garden rooms

Before

After

From Harrogate to Hartlepool, Hawes to Helmsley, our many thousands of happy customers are looking out on the brighter side of life, improving their homes and enjoying the superb quality of our products and workmanship.

Take advantage of greater energy savings, security and style. From contemporary to traditional, we offer a bespoke range of top quality window and conservatory designs and bespoke solutions in a colour and style to suit you.

Talk to the experts – designed and fi tted by specialists we can bring your ideas to life… We offer a no obligation design and quotation service, so contact us today and tell us about your plans – we’ll be delighted to hear from you.

Visit our showrooms at: Lifetime Home ImprovementsPlews Way, Leeming Bar Ind. EstateNorthallerton, North YorkshireDL7 9UL

t: 01677 424381w: www.lifetimeltd.com


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winging itEvery year millions of colourful wild birds migrate south to overwinter in our fields

and gardens. Professor Chris Baines reports on some of our winsome winter visitors.



he sight of tens of thousands of starlings swirling in tight formation

across a winter sky must count as one of the Earth’s most breathtaking

wildlife spectacles – and all of us can experience it free, here in the UK.

In the Somerset Levels, the Norfolk Broads and a few other privileged places, the starlings in the flypast are numbered in their millions, but there are places in the Dales where a flight of tens of thousands is not unusual. It is well worth going out of your way to witness your nearest ‘murmuration’ – the name for these extraordinary gatherings – but spare a thought for the starlings themselves. Most of them will have travelled from as far away as Siberia or northern Scandinavia to enjoy our slightly milder winter weather.

Starlings provide some of the most memorable displays of any migrants, but there are many other seasonal species to look out for during winter. Waxwings are

probably the most exotic in appearance – their pink, grey and yellow plumage seems more suited to the tropics than chilly Northern Europe. With the first blast of cold autumn weather they arrive here from their summer breeding grounds to the north and east.

Waxwings gather in groups, and once they settle on a good crop of berries they tend to stay until the whole lot has been stripped. Wherever they appear their bright colours are guaranteed to bring the traffic to a standstill. Two years ago a flock of fifty spent a whole day in my mother’s Sheffield garden. I was green with envy, but a few weeks later another flock spent two days stripping all the berries from the rowans and cotoneasters in my local supermarket car park. These days the best flocks are tracked on the internet, so keep a look out. If a troop of waxwings turns up in your locality, do go along and experience the spectacle – you won’t be disappointed!

…one of the Earth’s most breathtaking

wildlife spectacles…

OPENING PAGES Murmuration of starlings arriving at their roost THIS PAGE, TOP Waxwing in a crab apple tree ABOVE LEFT Fieldfare in falling snow ABOVE RIGHT Brambling in flight OPPOSITE Robin on birdbath on a frosty morningOVERLEAF Lesser Redpoll adult female feeding on seeds from snow covered teasel seedhead


Most gardens will play host to some long-distance-travelling wildlife if the basic elements of shelter, food and water are provided. Fieldfares and redwings are two of my favourites, and I am always thrilled to spot the first ones as they set to work harvesting my hawthorn berries. These handsome members of the thrush family make the long journey from the far north by night, and in autumn I sometimes hear them calling high above my city garden as they head south. I used to have a romantic image of their summer breeding grounds in the forests of Scandinavia and Siberia, but two years ago I saw a whole community of fieldfares nesting in roadside trees above a busy street in the Norwegian city of Trondheim.

Redwings are slightly smaller than a song thrush, quite shy, and meticulous in the way they strip every berry from their chosen tree or shrub. Fieldfares are much bigger, more aggressive, and most often seen feeding on the ground. They

feed in flocks on open fields, where their food is worms and leatherjackets, but they also have a weakness for fallen apples. Scatter a few on your lawn during harsh weather, and if you are lucky the fieldfares will seek you out.

There are smaller winter visitors to our gardens, too. Flocks of siskins and redpolls have become familiar sights with the growing popularity of feeding garden birds. In the past they would feed in mixed flocks with blue tits and other small songbirds, and gather in rural stands of alder and silver birch, but now sunflower hearts seem to be their food of choice. Redpolls are modest little birds, but siskins are definitely near the top of the pecking order when it comes to squabbles around the bird feeders.

The brambling, nicknamed ‘Cock-o’-the-North’, is another winter visitor. Bramblings used to be quite common farmland birds in the days when corn provided the fuel for horse-drawn farming and


there were rich pickings in the winter fields. Those days are long gone, and so are most of our bramblings, but in harsh winters they still turn up in parks and gardens, often mixed in with our more familiar chaffinches. At first glance the two species are very similar, hence bramblings are easy to miss. Look out for birds with more subtle orange plumage than the chaffinch, and brindled grey heads.

Although redwings and fieldfares, waxwings and bramblings are very definitely winter visitors, flying back across the North Sea to breed each spring, for many of our garden birds the picture is less straightforward. Although the majority of the starlings in those magnificent

murmurations are winter visitors, they mix in with starlings that are here the whole year round. The same confused picture applies to many other familiar species.

Each autumn, the numbers of British blackbirds, blue tits, goldcrests

and many other species are boosted by huge numbers of migrants flying here to escape the continental cold. What’s more, many of our familiar garden birds migrate from

north to south each autumn here within the British Isles. This means that the blackbirds or robins that you like to think of as ‘yours’ may well abandon you to spend the winter in the softer south, meanwhile being replaced by almost indistinguishable substitutes from further north.

Scatter a few apples on your

lawn during harsh weather

Garden plants that attract winter visitors

Average numbers of winter migrants

ShrubsPyracanthaCotoneasterHoneysuckleGuelder roseWild rose

TreesRowanHawthornWhitebeam Crab appleSilver birch

Goldcrests 3 millionFieldfares 1 millionRedwings 650,000

1 SPRING 2013 | Dales Life |

FOR THE BEST IN COUNTRY, LEISURE AND SHOOTING WEAR

Wilfords of Leyburn offers a wide selection of outdoor attire, including country, leisure and shooting wear, from a large range of top of the line outdoor clothing brands.

One of only a very few appointed UK stockists of the Holland Cooper luxury tweed clothing range, Wilfords offer clothing to suit all budgets.

14 MARKET PLACE, LEYBURN DL8 5BG • 01969 622213 • [email protected]

WWW.WILFORDSOFLEYBURN.COM

47 WINTER 2014 | Dales Life |1 SPRING 2013 | Dales Life |

FOR THE BEST IN COUNTRY, LEISURE AND SHOOTING WEAR

Wilfords of Leyburn offers a wide selection of outdoor attire, including country, leisure and shooting wear, from a large range of top of the line outdoor clothing brands.

One of only a very few appointed UK stockists of the Holland Cooper luxury tweed clothing range, Wilfords offer clothing to suit all budgets.

14 MARKET PLACE, LEYBURN DL8 5BG • 01969 622213 • [email protected]

WWW.WILFORDSOFLEYBURN.COM


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, offering the rare combination of a luxurious boutique hotel with fi ne dining in an informal atmosphere with a welcoming roaring fi re and beautiful views across the Dales.

Why not plan a trip to help celebrate the festive season in style with family or friends in our three rosette restaurant for an evening or relax with us on Christmas Day with our 5 course lunch.

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 our Christmas Menus.

STAY

DINE

CELEBRATE

*Subject to functions


Food notes

Pudding PerfectionFor a scrumptious, sticky, deep-flavoured Christmas pudding, pop over to Fodder in Harrogate (fodder.co.uk) and bag one of the fruit-rich delights from the award-winning Harrogate Cake Company. Each pud is individually hand-made using traditional methods and top quality, locally sourced ingredients. All you need is a sprig of holly, a dash of brandy and a match and – hey presto! – instant festive cheer.

HAMTASTIC!Anna Longthorp-Oates has been showered with awards for her fabulous Yorkshire free-range pork, which she sells under the brand name ‘Anna’s Happy Trotters’. Cold meats come into their own over the festive season, of course, so if you’re looking for something a cut above the average, you can find Anna’s succulent dry-cured hams – apple-smoked or cured in black treacle – at Campbells of Leyburn (campbellsofleyburn.co.uk).

PRESENT TIMEShow your nearest and dearest how much you care by cooking them up a tasty gift! You’ll find plenty of ideas for edible presents – along with ingenious ways to decorate and wrap them – in Handmade Gifts from the Kitchen by Alison Walker (published in hardback by Jacqui Small, RRP £20). Or simply give this book to someone else and wait for those yummy return gifts to come rolling in!

CRACKING EGGS!Happy hens make for delicious eggs, and animal welfare is top priority for Tim Pybus of Village Farm, Main Street, West Tanfield. The eggs from his free-ranging flock – rich in healthy omega-3 fatty acids – have proved a big hit, and Tim now supplies them to most of the nearby pubs and restaurants. Word has clearly spread, because locals (and not-so-locals) regularly drive miles out of their way to pick up a dozen or two.

Looking for a turkey that’s full of good old-fashioned flavour? For a truly mouthwatering Christmas roast, Edward Wilkinson’s free-range, herb-fed bronze turkeys are hard to beat. Raised here in North Yorkshire,

his pampered flock is regularly treated to a generous selection of freshly cut herbs – a diet that adds depth and subtlety to the rich, natural flavour of their meat. Order yours from Fodder in Harrogate (fodder.co.uk).

Herb Instinct

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, offering the rare combination of a luxurious boutique hotel with fi ne dining in an informal atmosphere with a welcoming roaring fi re and beautiful views across the Dales.

Why not plan a trip to help celebrate the festive season in style with family or friends in our three rosette restaurant for an evening or relax with us on Christmas Day with our 5 course lunch.

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 our Christmas Menus.

STAY

DINE

CELEBRATE

*Subject to functions


Food notes

Bring out the Bubbly!Rich and beautifully balanced, Henriot Brut Rosé, with its zingy fruit aromas and delicate tint, is just the tipple to kick-start your festivities. Made with 58% Pinot Noir and 42% Chardonnay, it’s delightful to quaff on its own, and robust enough to partner salmon. This critically acclaimed champers is hard to come by here in the North, but Dales Life readers can buy it for £39.95 from Campbells of Leyburn, campbellsofleyburn.co.uk

TRUE BLUEEvery festive cheeseboard needs a big hunk of blue cheese, and one of the country’s finest is Wensleydale Blue from the Wensleydale Creamery (wensleydale.co.uk). Awarded the accolade of ‘Supreme Champion’ at the 2012 British Cheese Awards, it’s full-flavoured but deliciously creamy, ticking all the boxes for blue cheese connoisseurs whilst remaining mellow enough to seduce blue cheese newbies. Available in a variety of sizes from 140g wedges to cloth-bound 4.8kg truckles.

Choc TacticsWith chocolates as delicious as these, who’s counting calories? Handmade and hand-decorated using traditional methods, The Cocoabean Company’s luxurious and beautifully presented chocolates are just the thing for a spot of post-prandial indulgence. Featuring clever flavour pairings, and made using the finest ingredients, they put supermarket chocs to shame. Treat a friend – or yourself – to a box or two from Nickery Nook, Bedale, nickerynookbedale.co.uk

Marvellous MuttonAfter WW2, British cooks turned their backs on mutton in favour of lamb. Recently, though, we’ve been rediscovering just what a taste sensation it can be. Mutton enthusiast Dr Graham Bottley of Middle Farm, Swinithwaite now supplies luscious meat from pure-bred two-year-old Swaledale sheep through Berry’s Farm Shop & Café (berrysfarmshop.com). Not convinced? Sample one of the gorgeous mutton dishes on the café menu and you soon will be!

A hamper packed with Yorkshire food and drink makes a splendid gift for friends and relatives, and for lovers of fine ale what could be better than a hamper from The Black Sheep Brewery in Masham? The ‘Black Sheep Delight’ hamper

includes scrumptious Wensleydale cheese, pickle, mustard, marmalade, fruit cake, toffees and more – plus, as you would expect, a selection of the company’s award-winning brews. Full details at blacksheepbrewery.com

Ale and Hearty

Bar • Restaurant • Cellar • Accommodation

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

WWW.THESADDLEROOM.CO.UK

Our restaurant opened in April this year in the 150-year-old converted racing stables. Experience sumptuous honest cuisine, 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, 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.

FOOD • WEDDINGS • ACCOMMODATIONin the heart of the Yorkshire Dales

Claudia Blake, Dales Life

Will we be going back? You bet!……if you’re looking for imaginative, immaculately executed cooking I think you’ll find it one of the most exciting new entrantson the Dales’ dining scene for years.


Bar • Restaurant • Cellar • Accommodation

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

WWW.THESADDLEROOM.CO.UK

Our restaurant opened in April this year in the 150-year-old converted racing stables. Experience sumptuous honest cuisine, 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, 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.

FOOD • WEDDINGS • ACCOMMODATIONin the heart of the Yorkshire Dales

Claudia Blake, Dales Life

Will we be going back? You bet!……if you’re looking for imaginative, immaculately executed cooking I think you’ll find it one of the most exciting new entrantson the Dales’ dining scene for years.


Tucked away on the banks of BishopdaleBeck and surrounded by rolling

countryside, Hendersons is the perfectretreat for weddings, christenings, private

parties, corporate events and celebrations.

The restaurant and bar have recentlybeen refurbished, and the splendid

lodges are luxurious and finished to thehighest standards.

Whatever you have in mind, we can makeyour event a memorable experience.

For bookings and enquiries tel. (01969) 663268Hendersons Bar and Restaurant,

Westholme Estate, Aysgarth, North Yorkshire DL8 3SPwww.westholme-estate.co.uk

Contact [email protected]

Now takingChristmasbookings

Christmas Day Lunch£69.50 per headNew Years Eve£65.00 per head

Christmas Party menu available on request

Te l : 01969 624273www. theblue l ion.co .uk

Good Pub GuideInn of the Year 2014

TheCountry House Hoteloverlooking magnificent Wensleydale

Open daily for: Coffee & Fresh BakingLight lunches served 12-2pm

Delicious Table D'Hôte Dinner Menu 6.30-8.30pmChristmas Party Nights - now available to book

Tel: (01969) 667571Sedbusk, near Hawes, Wensleydale

www.stonehousehotel.co.uk

Stone HouseHotel



The Discerning

DinerClaudia Blake visits The Crathorne Arms


ugene McCoy has been one of the movers and shakers of the North-East restaurant scene since the 1970s when he and his brothers turned The

Cleveland Tontine into one of the region’s flagship eateries. Since then his projects have included the rooftop restaurant at the Baltic in Gateshead and McCoy’s Brasserie in Newcastle. Today, though, he’s plying his trade at The Crathorne Arms, a stone’s throw from where his award-winning culinary career took off.

It’s evident from the good-humoured buzz at the bar that Mr McCoy and his wife Barbara have managed to bring fine dining to this spacious old village inn without alienating the locals. It’s a trick that some aspirational Yorkshire restaurateurs have signally failed to pull off.

The same good sense is evident in the dining areas, which conjure up a woody, pubby warmth, without the horse brasses or sporting prints that are most country landlords’ response to an empty wall. The elegant light fittings, scalloped mirrors and potted plants lend the place a hint of 1920s elegance, and the easygoing jumble of unmatched furniture adds to the cosy atmosphere.

After a nibble of bread, we were straight into the starters. If there was spinach in my twice-baked spinach and blue cheese soufflé then it didn’t make much of an impression. Not that I minded, though, because I was in fluffy, cheesy heaven. In the last issue of Dales Life I reported “one of the year’s more memorable soufflés”, but Chef’s melting, crisp-topped, richly sauced offering was better still – the kind of soufflé that really puts a place on the map.

Our other starter was a Scotch egg made with French black pudding, and it came with a cress

salad and a caper and mustard mayonnaise. The Scotch egg itself was scrumptious. The crispy crumb coating and dark, earthy flavour of the black pudding perfectly complemented the egg, whose yolk was delightfully runny. What was arguably superfluous to requirements, however, was the large pot of mayonnaise. The salad already had its own pert, citrussy dressing, and the Scotch egg was tasty and succulent enough to get by without the mayo, whose creaminess seemed to mask its flavours rather than enhancing them.

For my main I chose daube of beef with horseradish mash and various bits and bobs. Daube is – or was originally – a Provençal stew made with cheaper cuts of beef, typically plonked in an earthenware pot along with wine, shallots and bacon, then cooked long and slow to tenderise the meat.

I’ve no idea how the Crathorne Arms rustled up their daube, but the end result was a single hunk of beef with a splash of sauce rather than a stew. Lovely rich, sticky flavours, but I would have appreciated a bigger dollop of the sauce to help the meat slip down. As it was the beef seemed to be delivering a long, dry soliloquy, leaving bit players like the pancetta, honey-glazed carrots and mushrooms in danger of stealing the show.

“I was in fluΩy, cheesy heaven”


Our other main, pavé of wild venison, was a sparkling display of faultless cheffing. ‘Pavé’ simply means a squarish slab of food; basically it’s just a posh way of saying ‘lump’. Anyway, this particular lump of venison certainly merited a posh label. A rich, gamey, melt-in-the-mouth piece of flesh, it had been immaculately seasoned and precisely cooked. Rich, buttery pommes Anna (thinly sliced and layered potato), spinach and golden chunks of butternut squash filled out the plate in a very agreeable fashion.

For desserts we hedged our bets by opting for a dining pub staple and – a shot in the dark – a distinctly retro pud. The safe option, which was sticky toffee pudding with ice cream and butterscotch sauce, was every bit as rich, sweet and comforting as you could hope, and slipped down very satisfactorily.

If you remember those arctic rolls of the 1970s, you’ll be heartened (or possibly disappointed) to know that Chef has done away with the thick layer of sponge that was clenched like a pallid fist around the outside of the Bird’s Eye version. Instead we got a diminutive cylinder of superior ice cream, clad in a mantle of sponge so gossamer-thin it’s a wonder the whole thing held together. Nothing like the heavy,

What to expect McCoy magic in the convivial setting of a bustling village pub.

Ambience A cheery, relaxed place that’s stylish without being over-designed.

The bottom line We paid around £31 per person for three courses. If the enthusiastic but scribbly drinks list mentioned wine by the glass then I didn’t spot it, but 250ml of Sauvignon Blanc can be had for £6.25.

Ideal for Cosy dinner for two or a night out with friends – though any old excuse would do

Are you being served? Yes indeed. Professional, attentive staff who seem to genuinely enjoy what they’re doing.

High point A soufflé so yummy I wanted a second one. Immediately.

Two’s a crowd Our table for two felt too small for everything it was being asked to accommodate. Dine in a larger group and you’ll probably get a bigger piece of tabletop to work with.

Not a night owl? There’s a lunchtime menu that ranges from sandwiches and salads to risotto and pasta, along with a Sunday lunch menu and a kid’s menu.

clumpy dessert of yesteryear, more the kind of thing elves and fairies eat after an evening dancing round their toadstools.

It was certainly a delightful end to the evening. More delightful still, of course, is finding Mr McCoy back here in North Yorkshire where – as I’m sure many readers will agree – he most definitely belongs.

For further information about The Crathorne Arms call 01642 961402 or visit thecrathornearms.co.uk.

“the kind of thing elves and fairies eat”


Christmas Parties - lunch & dinnerChristmas & New Year packagesSunday lunchesDining for non-residentsGreat winter break discounts & January o� ers

Mo, Julia & sta� wish a very Merry Christmas and peaceful New Year to all.

STEP INTO SWALEDALE, STAY, RELAX, EXPLORE

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

Christmas at The White BearMasham, North YorkshireP U B • R E S T A U R A N T • R O O M S

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

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

Relax in our beautiful rooms and dine on the finest Yorkshire produce. Experience a real taste of the Dales.

01765 689 319 • thewhitebearhotel.co.uk


Campbells for a very special Christmas

Fantastic ProductsWe have some fantastic products instore this Christmas, fabulous freshfruit and vegetables, our wonderfulaward winning meats, (order your

turkey now!) savouries and pies fromour deli, olives and cold meats, achoice of more than 150 cheeses,

artisan bread, confectionery, fruit andChristmas Cakes, plus probably the

best range of wine, beers, spirits, portand sherry, sparkling wine and

Champagne in the region!Great events!

5 December 6.30pm – 8.30pmWine Tasting with Riedel glasses and

Fells – book your place now, limited availability!

In store TastingsThroughout November and December

on each Friday and Saturday from 11am - 3pm. Sample some excellent

products. See in store for details.Competitions

Win food vouchers to help fund thecost of Christmas and the New Year!A £100 Campbells voucher can be won

in November, a £150 voucher inDecember and another

£100 voucher in January 2015! Plus at each draw there will be fiverunners up vouchers of £20 each!

Just complete the entry form in store for your opportunity to win,

no purchase necessary.

Your family run Fine Food and Wine EmporiumCampbells of Leyburn

www.campbellsofleyburn.co.uk4 Commercial Square, Leyburn, North Yorkshire DL8 5BP Tel: 01969 622169 Email: [email protected]

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

Welcome to Campbells of Leyburn where we can offer a greatrange of products and events this Christmas!


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

CAROLS BY CANDLELIGHT AND GALA DINNER3rd December

CHRISTMAS LUNCHES AND FESTIVE AFTERNOON TEAS2nd – 19th December

CHRISTMAS CHEF TABLES, LUNCH AND DINNER 18th – 20th December

FESTIVE COOKERY COURSES 4th – 13th December

Please see www.swintonpark.com for details and prices

Celebrate the Festive Season in style and enjoy the sumptuous pleasures of a stately home Christmas.

Swinton Park, Masham, Ripon, HG4 4JH01765 680900 [email protected] www.swintonpark.com

Christmas EventsCHRISTMAS CELEBRATIONS

AT SWINTON PARK

Swinithwaite, Leyburn, DL8 4UH01969 663377 • www.berrysfarmshop.com

OPEN 7 DAYS A WEEK(closed Christmas Day and Boxing Day)

Farm Shop & Deli – Locally sourced, speciality foods, and gifts. A selection of Berry’s own ready meals,

as well as local meats and fi sh.Cafe – Serving delicious breakfast, lunch, afternoon tea,

coffee and cakes all freshly prepared and madeat Berry’s. Sunday roast available every Sunday.


Bring Homethe Baking

Celebrate Christmas with The Great British Bake Off! Try these three foolproof festive recipes from the team

behind the ever-popular TV series.

9–10kg whole unsmoked ham on the bone, soaked for 8 hours in cold water,

changing the water regularly

3 tablespoons golden syrup

2 tablespoons black treacle

2 teaspoons ground ginger

a good pinch of English mustard powder

juice of 1/2 orange

2–3 tablespoons demerara sugar

1 large onion, quartered

2 carrots, roughly chopped

3 bay leaves

a handful of fresh parsley stalks

a handful of fresh thyme sprigs

8 black peppercorns

6 allspice berries, lightly crushed

1.5 litres medium dry cider

SERVES 10 WITH LEFTOVERS

A real centrepiece, a whole ham is a thing of beauty. It is worth getting a whole one even if you don’t have a very large crowd to feed, as the leftovers will keep you going long after the day itself. If you want, just ask your butcher for a smaller chunk of the gammon on the bone. You need to start this recipe at least the day before you want to eat it. You will need a deep roasting tin (with a rack) big enough to hold the ham.

Heat the oven to 120°C/250°F/gas 1/2. Put the onion, carrots, bay leaves, herbs, peppercorns and allspice in the roasting tin. Pour the cider over, then put the rack on top.Sit the soaked and drained ham on the rack and cover with a large tent of foil, sealing it well. Put on the hob over a high heat and bring to the boil. Simmer for 15 minutes, then transfer to the warm oven and bake for 8 hours or overnight.Remove from the oven and increase the temperature to 180°C/350°F/gas 4. Using a sharp knife, carefully peel the skin away from the ham, leaving behind as much of the fat as you can. Mix the syrup and treacle with the ginger, mustard powder and orange juice and smear all over the ham. Sprinkle with the sugar, place in the heated oven and bake for 45 minutes – 1 hour until sticky and piping hot throughout.

BAKED CHRISTMAS HAM




750ml double cream

2 tablespoons Cointreau

3 tablespoons orange curd

3 tablespoons lemon curd

zest of 2 limes, thinly pared

seeds of 2 pomegranates

runny honey, for drizzling

10 medium egg whites

525g caster sugar

FOR THE TOPPING AND FILLING

4 passion fruits, scooped out and sieved, seeds discarded

3 tablespoons caster sugar

SERVES 12–16

A beautifully tiered pavlova will make an impressive centrepiece for everyone to gather around at a celebration.

Heat the oven to 110°C/225°F/gas 1/4. Line 3 baking sheets with baking paper, then draw a 27cm circle on one sheet and a 22cm circle and an 18cm circle on the other sheets.Whisk the egg whites in a large bowl using a hand-held electric whisk, until they form stiff peaks. Still whisking, add the sugar, a little at a time, until the mixture is thick and glossy.Spoon half the mixture over the largest circle, and divide the rest between the smaller two, putting slightly more on the middle-sized circle. Use the back of a spoon to spread the mixture to the edges of your circles and make pretty swirls and peaks. Transfer to the heated oven and cook for 5 hours, then turn off the heat and leave in the oven to cool completely.To assemble, stir the passion fruit juice and sugar into the double cream – the mixture will thicken with the acid from the juice. Stir in the Cointreau and curds to make a luscious thick cream. If it is not thick enough (some passion fruit are juicier than others), whisk a little; if too thick, add a splash more cream.

Place the largest meringue on a flat serving plate and spoon over one-third of the cream. Scatter with some pomegranate seeds and lime zest. Top with the second largest meringue and spoon over another third of cream and more seeds and zest. Top with the smallest meringue and finish with the rest of the cream, seeds andzest. Drizzle all over with the honey and serve.

TipKeep your egg yolks for custards or quiches.You need to add a pinch of sugar or salt (depending on whether you want them for sweet or savoury dishes) and beat well before freezing in freezer bags or small containers. Label how many yolks you have and whether they are sweet or savoury. Defrost in the fridge before using.

PASSION FRUIT AND POMEGRANATE PAVLOVA LAYER CAKE


Recipes and photographs are from The Great British Bake Off: Christmas by Lizzie Kamenetzky with photography by Laura Edwards, published in hardback by BBC Books and available from all good booksellers, RRP £20.

FOR THE FRANGIPANE

130g butter, softened

130g caster sugar

2 medium eggs

2 teaspoons dark rum

2 tablespoons plain flour

150g ground almonds

1 x 400g jar of mincemeat

icing sugar, for dusting

FOR THE PASTRY

300g plain flour, plus extra for dusting

a pinch of salt

135g cold unsalted butter, cut into cubes

55g lard, cut into cubes

2–3 tablespoons ice-cold water

MAKES 24

Mince pies are the very essence of Christmas, and these are a far cry from the typical solid, shortbready, shop-bought varieties. There is no shame in using a jar of mincemeat, or even, if you are short of time, some ready-made shortcrust pastry. The soft frangipane topping elevates these from humble mince pies to showstoppers. You will need: a 7.5cm fluted pastry cutter; 2 x 12-hole bun tins

For the pastry, put the flour and salt into a large bowl and, using your fingers, gently rub in the butter and lard until it resembles breadcrumbs. Add enough chilled water, a little at a time, for it to come together in a soft dough. Knead gently into a ball, wrap in clingfilm and chill for 15 minutes.Meanwhile, heat the oven to 200°C/400°F/gas 6.For the frangipane, cream the butter and sugar in a bowl until light and fluffy. Gradually beat in the eggs and rum, then fold in the flourand ground almonds.Roll out half the chilled pastry on a lightly floured surface to 3mm thick. Stamp out 12 rounds using the fluted cutter, then use to line a bun tin. Repeat with the remaining pastry to line the second tin. Place a teaspoonful of mincemeat in each pastry case.Top each mince pie with a heaped teaspoonful of the frangipane mixture, place in the heated oven and bake for 20–25 minutes until golden. Cool on a wire rack before dusting with icingsugar and serving.

Thinking aheadFreeze the cooked pies in their tins until solid, then transfer to freezer bags and freeze for up to 3 months.Warm through from frozen in a medium–high oven.

FRANGIPANE MINCE PIES



Christmas Classics

If you enjoy a traditional festive feast, you’ll love these good old-fashioned recipes from Irish super-chef Darina Allen.

1 or 2 sides of wild Irish salmon (approx. weight 1.1kg each side)

4 tablespoons finely chopped fresh dill, plus extra to garnish

2 heaped tablespoons sea salt

2 heaped tablespoons sugar

2 teaspoons freshly ground black pepper

CUCUMBER RIBBON SALAD

1 cucumber

75–110g sugar

2 teaspoons salt

75ml cider vinegar

TO SERVE

mustard and dill mayonnaise or similar

sprigs of fresh dill

chives

freshly cracked black pepper

SERVES 12–16 AS A STARTER

Two to three days before, prepare the gravlax. Fillet the salmon and remove all the bones with tweezers. Mix the dill, salt, sugar and pepper together in a bowl. Place the fish on a piece of cling film and scatter the mixture over the surface of the fish. Wrap tightly with cling film and refrigerate for a minimum of 24 hours or, better still, up to 2 days.

On the day of serving, make the pickled cucumber ribbons. Cut the cucumber in half, then cut into strips using a potato peeler. Put the cucumber into a deep bowl and add the sugar, salt and cider vinegar. Toss gently and leave to macerate for at least 30 minutes.

To assemble, unwrap the gravlax, wipe off the dill mixture and cut down to the skin in thin slices. Arrange the drained cucumber strips and the gravlax in a haphazard way on each serving plate. Drizzle with mustard and dill mayonnaise. Garnish with tiny sprigs of dill and chives. Add a little freshly cracked black pepper over each serving and serve with brown bread.

GRAVLAX WITH CUCUMBER RIBBON SALAD




1 x 4.5–5.4kg free-range, organic turkey with neck

and giblets

fresh herb stuffing

350g chopped onions

175g butter

400–500g approx. soft breadcrumbs made from good

non-GM bread or approx. 600g gluten-free breadcrumbs

50g freshly chopped herbs, e.g. parsley, thyme, chives,

marjoram, savoury, lemon balm

salt and freshly ground pepper

TURKEY STOCK

neck, gizzard, heart, wishbone and wing tips of turkey

2 carrots, sliced

2 onions, sliced

1 stalk of celery

green part of a couple of leeks, if available

bouquet garni

3 or 4 peppercorns

FOR BASTING THE TURKEY

225g butter

large square of muslin (optional)

TO GARNISH

large sprigs of fresh parsley or watercress

SERVES 10–12

Remove the wishbone from the neck end of the turkey, for ease of carving later. Using a tall, narrow saucepan, make a turkey stock by covering the neck, gizzard, heart, wishbone, wing tips, vegetables, bouquet garni and peppercorns with cold water. Bring to the boil and simmer while the turkey is being prepared and cooked, 3 hours approx.To make the fresh herb stuffing, sweat the onions gently in the butter until soft, for 10 minutes approx., on a low heat, then stir in the crumbs, herbs and a little salt and pepper to taste. Allow it to get quite cold. If necessary, wash and dry the cavity of the bird, then season and three-quarters fill with cold stuffing. Put the remainder of the stuffing into the crop at the neck end. Tuck the neck flap underneath the bird and secure with the wing tips.Preheat the oven to 180°C/350°F/gas mark 4. Calculate the cooking time for the turkey, allowing 15 minutes approx. per 450g and 15 minutes over. Melt the butter for basting the turkey and soak a large piece of good-quality muslin in the melted butter. Cover the turkey completely with the muslin and roast in the preheated moderate oven for 2¼ –3¼ hours. There is no need to baste it because of the butter-soaked muslin. If you want the turkey extra brown, remove the muslin 10 minutes before the end of the cooking time. Alternatively, smear the breast, legs and crop well with soft butter and season well with salt and freshly ground pepper. If the turkey is not covered with butter-soaked muslin then cover the whole dish with a large sheet of parchment. However, your turkey will then be semi-steamed rather than roasted in the traditional sense.The turkey is cooked when the thigh juices run clear. To test, prick the thickest part at the base of the thigh and examine the juices: they should be clear. Remove the turkey to a carving dish, keep it warm and allow to rest while you make the gravy.To make the gravy, spoon the surplus fat from the roasting pan. Deglaze the pan juices with fat-free stock from the giblets and bones. Using a whisk, stir and scrape well to dissolve the caramelised juices from the roasting pan. Boil it up well, season and thicken with a little roux if you like. Taste and correct the seasoning. Serve in a hot gravy boat. Present the turkey surrounded by crispy roast potatoes and garnished with parsley or watercress. Serve with cranberry sauce, bread sauce and gravy.

OLD-FASHIONED ROAST TURKEY WITH HOME-MADE STUFFING


50g hazelnuts

6 slices lightly smoked streaky bacon –

approx. 110g

40g soft pale brown sugar

500g Brussels sprouts

25g butter

70ml homemade chicken stock

salt and freshly ground black pepper

2 tablespoons chopped fresh parsley

SERVES 6

Preheat the oven to 180°C/350°F/gas mark 4.Put the hazelnuts on a baking sheet and toast in the oven for 15 minutes, shaking regularly, until the skins start to flake away and the nuts are golden. Rub off the skins with a cloth and allow to cool, then chop the hazelnuts coarsely.Raise the oven temperature to 200°C/400°F/gas mark 6.Line a baking tray with a sheet of parchment paper. Dip the streaky bacon in the brown sugar so that both sides are coated and place on the tray. Cook for 10–15 minutes, until the bacon is caramelised on both sides, flipping it over halfway through the cooking time. Remove from the oven and allow to sit for a minute or two, then remove to a wire rack to crisp up.Meanwhile, trim the sprouts, cut in half and shred thinly. Melt the butter in a sauté pan over a medium-high heat. When it foams, add the shredded sprouts and toss to coat. Add the chicken stock, cover and cook on a high heat for 4–5 minutes, tossing regularly. Season well with salt and freshly ground pepper. The sprouts should still be fresh and green.Snip the bacon into uneven pieces with scissors. Add most of the coarsely chopped hazelnuts and candied bacon to the sprouts. Toss, taste and correct the seasoning. Turn into a hot serving dish. Sprinkle with the remaining hazelnuts, candied bacon and the chopped parsley. Serve immediately.

BRUSSELS SPROUTS WITH TOASTED HAZELNUTS AND CANDIED BACON



350g raisins

350g sultanas

350g currants

350g soft light brown sugar

350g good-quality, non-GM white breadcrumbs

350g finely chopped suet

110g candied peel (preferably homemade)

110g chopped almonds

6 eggs, preferably free-range and organic

2 Bramley’s Seedling cooking apples, coarsely grated

70ml Jamaican rum

rind of 1 unwaxed lemon

3 whole cloves, pounded (not ground cloves)

a pinch of salt

TO SERVE

brandy butter

This recipe makes 2 large or 3 medium puddings.

The large size will serve 10–12 people,

the medium 6–8

Mix all the ingredients together very thoroughly and leave overnight. Don’t forget, everyone in the family must stir and make a wish! The next day, stir again for good measure and fill into pudding bowls. Cover with a double thickness of greaseproof paper that has been pleated in the centre and tie it tightly under the rim with cotton twine, making a twine handle also for ease of lifting.Steam in a covered saucepan of boiling water for 6 hours. The water should come halfway up the side of the bowl. Check every hour or so and top up with boiling water if necessary. After 6 hours, remove the pudding. Allow to get cold and re-cover with fresh greaseproof paper. Store in a cool, dry place until required.On Christmas Day or whenever you wish to serve the plum pudding, steam for a further 2 hours. Turn the plum pudding out of the bowl onto a very hot serving plate, pour over some whiskey or brandy and ignite. Serve immediately on very hot plates with brandy butter.

You can also make little individual plum puddings, ideal for those who would just like a taste of pudding or perhaps as a gift for someone on their own. Half the quantity of the ingredients in the master recipe will make 8–10 little puddings. Cook them in tiny 150ml (¼ pint) pudding bowls or espresso cups. Lightly grease the bowls or cups, fill with the mixture and cover as above.Steam in a covered saucepan of boiling water for 1¼ hours. The water should come halfway up the side of the bowls or cups. Re- cover as above when cold.On the day that the pudding is to be served, steam for a further half an hour. Serve with brandy butter or boozy ice cream.

MUMMY’S PLUM PUDDING

TEENY WEENY PLUM PUDDINGS

Recipes and photographs are from A Simply Delicious Christmas by Darina Allen with photography by Joanne Murphy, published in hardback by Gill & Macmillan Ltd and available from all good booksellers.



Fast ForwardChristmas entertaining doesn’t have to be stressful! This year, take it easy and get most of the hard work done in advance,

with these delicious ‘do-ahead’ recipes from James Ramsden.

500g coffee beans (nothing fancy)

750g beetroot, washed but not peeled

50g blanched hazelnuts, roughly chopped

3 tbsp freshly grated horseradish (or from a jar)

3 tbsp buttermilk or sour cream

2 tbsp white wine vinegar

salt and pepper

6 tbsp olive oil

100g mixed salad leaves

SERVES 6

Up to 3 days ahead (min. 2 hours): Preheat the oven to 200°C/400°F/Gas mark 6. Tip the coffee beans into a roasting pan and top with the beetroot. Cover tightly with a couple of layers of foil and roast for 1 hour. Remove from the oven and leave to cool, then rub the skins off the beetroot with your thumb. Quarter, cover and store in a cool place until needed. Discard the coffee beans. Meanwhile, heat a dry frying pan over a medium heat and add the hazelnuts. Toast, shaking the pan regularly, until golden and aromatic. Set aside. To make the dressing, mix the horseradish, buttermilk and vinegar with a good pinch of salt and pepper, then whisk in the olive oil. Store in a bowl or jar in the fridge.

1 hour ahead:Take the beetroot and dressing out of the fridge if necessary.

To serve:Toss the hazelnuts through the salad leaves. Top with beetroot and spoon over the dressing.

COFFEE-ROASTED BEETROOT WITH HORSERADISH AND BUTTERMILK DRESSING & TOASTED HAZELNUTS




a splash of olive oil

100g prosciutto, finely chopped

1 large onion, finely chopped

salt and pepper

4 fresh figs, roughly chopped

100ml Marsala wine, or sweet sherry

2 tbsp balsamic vinegar

2kg boneless loin of pork

FOR THE APPLE SAUCE

2 cooking apples, peeled, cored and roughly chopped

50g caster sugar

100ml water

FOR THE GRAVY

25g butter

2 shallots, sliced

1 garlic clove, finely chopped

1 tbsp plain flour

200ml dry cider

500ml chicken stock

SERVES 6

Up to 3 days ahead (min. 4 hours): Heat the oil in a pan over a medium-high heat and fry the prosciutto until crisp. Add the onion, season with salt and pepper, reduce the heat, cover, and gently sweat for 15–20 minutes until soft. Add the figs, Marsala and vinegar, and simmer uncovered for 15–20 minutes until the figs are collapsing and the sauce is thick. Mash with the back of a spoon until combined and smooth-ish. Taste for seasoning, adjust if necessary, then leave to cool completely. Store in the fridge. To make the apple sauce, put the apples in a pan with the sugar and water. Cover and simmer over a gentle heat for 15 minutes, until the apples are completely soft. Using a wooden spoon, beat to a sauce, cool, cover and chill. To make the gravy, melt the butter over a low heat and add the shallots and garlic. Season with salt and pepper and cook gently for 10–15 minutes until soft. Stir in the flour and cook for a couple of minutes until lightly golden, then add the cider, a splash at a time at first, until well incorporated. Simmer for 5 minutes, then add the stock and simmer for another 20 minutes. Taste for seasoning, then leave to cool. Cover and chill.

Up to 1 day ahead (min. 3 hours):Make a deep incision in the flesh of the pork loin and stuff with the prosciutto and fig mixture. Tie up with string and chill if doing well ahead.

2 hours ahead: Preheat the oven to 220°C/425°F/Gas mark 7. Boil the kettle and pour slowly all over the skin of the pork loin. Rub thoroughly dry, season all over with salt and pepper, and transfer to a roasting pan. Roast for 20 minutes, then turn the oven down to 190°C/375°F/Gas mark 5 and cook for another hour. Remove to a warmed plate and rest in a warm place for 15–30 minutes. Meanwhile reheat the gravy, and the apple sauce if you prefer it warm.

To serve: Carve the pork in fat slices (a bread knife will help to get through the skin) and serve with the gravy and apple sauce.

LOIN OF PORK, STUFFED WITH FIG AND PROSCIUTTO, WITH APPLE SAUCE AND CIDER GRAVY


about 1kg venison loin

25g unsalted butter

2 shallots, finely chopped

2 garlic cloves, finely chopped

1 tsp chopped thyme

200g button mushrooms, sliced

salt and pepper

100ml Marsala or Madeira

a good handful of parsley, finely chopped

375g puff pastry

1 egg, beaten

FOR THE ROAST ONIONS

3–4 onions, quartered

2 tbsp olive oil

100g Époisses or Camembert cheese, sliced

and stored in the fridge

FOR THE GRAVY

50g unsalted butter

2 shallots, sliced

1 garlic clove, squished with the flat of a knife

a sprig of thyme

250ml red wine

250ml beef stock

2 tbsp balsamic vinegar

50g cold butter, cubed

SERVES 6–8

Up to 1 day ahead (min. 2 hours):Get a big frying pan good and hot and brown the venison all over. Remove to a plate and set aside to cool. Add the butter to the same pan and gently fry the shallots until soft. Add the garlic, thyme and mushrooms, season with salt and pepper, and cook for a few minutes until softened. Add the Marsala and any juices that have come out of the meat, and simmer until reduced and sticky. Stir through the parsley, then set aside to cool completely. Roll out the pastry into a long rectangle about 3mm thick. Top with the mushrooms, leaving a 2.5cm border around the outside. Lay the venison down the middle and season with salt and pepper. Brush the border with beaten egg, then roll tightly around the venison, sealing the edges. Turn over so the join is underneath and mark a very light criss-cross pattern on the pastry, using the blunt side of a knife. Transfer to a lightly floured baking sheet, seam side down, cover with clingfilm and chill in the fridge. To make the gravy, melt the butter over a medium heat then add the shallots, season with salt and pepper, and cook for a few minutes until softened and golden. Add the garlic, thyme and red wine. Bring to a boil and simmer to reduce by half. Add the stock and bring back to a boil. Simmer for 20 minutes, stir in the vinegar, and taste for seasoning. Strain through a sieve, cool, then cover and chill.

11/4 hours ahead: Preheat the oven to 200°C/400°F/Gas mark 6. Brush the pastry with beaten egg. Toss the onions in the olive oil with salt and pepper. Roast the onions for 15 minutes, then add the venison to the oven and cook for 30–40 minutes, until the pastry is golden. Remove both the venison and the onions from the oven. Leave the venison to rest in a warm place.Lay the cheese over the onions and return to the oven for 5 minutes to melt. Warm the gravy up to a gentle simmering point, then whisk in the butter. Keep warm over a gentle heat.

To serve: Slice the Wellington thickly and serve with the cheesy roast onions and a good spoonful of gravy.

VENISON WELLINGTON WITH ROAST ONIONS AND ÉPOISSES CHEESE




250g dried figs

100g unsalted butter, softened

100ml brandy, plus extra to finish

250g mixed sultanas, raisins and currants

250g apples, peeled, cored and very finely chopped or

grated

125g dark soft brown sugar

75g dried breadcrumbs

75g self-raising flour

2 tsp ground allspice

½ tsp salt

FOR THE CANDIED PEEL

1 large orange

200g caster sugar

200ml water

FOR THE BRANDY BUTTER

200g cool (not cold) unsalted butter, diced

200g soft light brown sugar

zest of ½ lemon

3 tbsp brandy

50g ground almonds (if necessary)

SERVES 6–8

Up to 3 months ahead (min. 2 weeks): To make the candied peel, use a small sharp knife to score the orange peel in quarters without cutting into the flesh, then take it off the orange. Cut into thin strips, then boil in a pan of water for 10 minutes; drain and repeat. This gets rid of the bitterness. Put the sugar and water in a pan and bring to a boil, stirring to dissolve the sugar. Add the peel and simmer gently for one hour, swirling the pan every now and then, and turning down the heat if it starts to colour. When the liquid is thick and sticky, use tongs to transfer the peel to a wire rack and leave until completely cool and dry. Chop most of it finely, saving a little for the garnish if you like. Don’t throw away the cooking syrup. Finely chop about 100g of the figs. Put the rest in a food processor with the butter and the brandy. Blend until smooth, then scoop into a mixing bowl. Add the chopped figs, finely chopped orange peel, the dried fruit, apples, sugar, breadcrumbs, flour, allspice, salt, and the reserved orange syrup. Stir enthusiastically. Grease a 1.5 litre pudding bowl with butter (first making sure it will fit inside a large saucepan), then line its base with a circle of baking parchment. Scoop in the pudding mix. Top with a piece of buttered baking parchment, then cover tightly with a couple of layers of foil. Scrunch up another piece of foil and put it in the bottom of a large saucepan and sit the bowl on top of this (you don’t want it touching the bottom).Boil the kettle and add boiling water to come halfway up the side of the pudding bowl. Cover the pan and simmer over a gentle heat for about 3 hours, topping up with boiling water when necessary. Remove and store in a cool, dry place.

Up to 3 days ahead (min. 30 minutes):To make the brandy butter, beat together the butter and sugar until creamed. Beat in the lemon zest, and then slowly beat in the brandy. If it looks as though it’s thinking about curdling, a small handful of ground almonds will set it right. Cover and store in the fridge.

2 hours ahead:Repeat the foil-in-saucepan procedure. Gently simmer the pudding for an hour or two. Carefully turn onto a serving plate. Garnish with the reserved candied peel and a sprig of holly if you like. Alternatively you can reheat the pudding in a microwave. Give it 15–20 minutes on medium.

FIGGY PUDDING WITH BRANDY BUTTER


Recipes and photographs are from Do-Ahead Christmas by James Ramsden with recipe photography by Clare Winfield, published in hardback by Pavilion and available from all good booksellers, RRP £16.99.

FOR THE PASTRY

100g cold butter, cubed

200g plain flour

a pinch of salt

2 eggs

FOR THE FILLING

300ml double cream

300g dark chocolate, broken into pieces

1 egg and 2 egg yolks

100g caster sugar

100g hazelnuts, toasted, then chopped

zest of 1 orange

TO SERVE

icing sugar

single cream

SERVES 6–8 (12 AT A PUSH)

Up to 3 days ahead (min. 4 hours):To make the pastry, rub the butter into the flour until it resembles breadcrumbs (I usually pulse in the food processor). Add the salt and then one of the eggs and mix until it forms a dough. Add a little cold water if it isn’t coming together. Briefly knead, wrap in clingfilm and chill in the freezer for 10 minutes, or the fridge for 30 minutes. On a lightly floured work surface, roll out the dough to about 3mm thick. Line a 25cm tart tin, prick a few times with a fork, and return to the fridge for 30 minutes. Meanwhile, preheat the oven to 160°C/325°F/Gas mark 3. Line the pastry with baking parchment and fill with baking beans, dried chickpeas or old pasta. Bake for 25–30 minutes until golden. Remove the baking beans and parchment. Beat the remaining egg and brush the pastry all over. Return to the oven and bake for another 5 minutes, then remove and leave to cool. Turn the oven down to 150° C/300°F/Gas mark 2.

Meanwhile make the filling. Slowly bring the cream to a boil, then take off the heat and add the chocolate pieces. Stir, then leave to melt completely. In a bowl, beat the eggs and sugar until pale and fluffy, then beat this mixture into the melted chocolate. Fold through the hazelnuts and orange zest. Tip into the tart shell and bake in the oven for 20 minutes. Leave to cool completely, cover and chill or freeze.

To serve:Dust with icing sugar and serve the tart with single cream.

CHOCOLATE, ORANGE AND HAZELNUT TART



In Season

This hearty recipe combines Wensleydale cheese, potatoes

and wine to create a simple but luxurious winter warmer


otatoes may be the ultimate comfort food,

but they turn out to be a surprisingly healthy

ingredient too – despite the fact that a potato won’t

count towards your ‘five a day’! Although many of the potato’s nutrients are found

in especially high concentrations in the skin, even peeled spuds contain respectable

amounts of vitamins C and B6, along with potassium, copper, manganese, phosphorus and dietary fibre.

Potatoes were first cultivated thousands of years ago in South America. They arrived in Europe in 1600, and were initially greeted with a certain amount of suspicion. A series of disastrous grain famines, however, quickly underlined the virtues of the potato, a plant capable of producing a reliable crop even in Northern Europe’s damp, chilly climate.

Keep your potatoes in a dark, cool place otherwise they will sprout or turn green, thereby becoming unfit to eat. To grow your own potatoes, start with the ‘seed potatoes’ that become available in January or February. For best yields, leave them to sprout in a light, unheated room for several weeks before planting. Don’t be tempted to plant sprouted kitchen potatoes, though, because the results are usually disappointing.

CREAMY WENSLEYDALE CHEESE AND POTATO BAKEServes 6–8 as a side dish

Ingredients1½ kg King Edward potatoes or similar, peeled1 onion, finely choppedknob of butter, plus extra for greasing100ml white wine300ml milk400ml double cream3 sage leaves, finely chopped50g Wensleydale cheese, gratedblack pepper to season

MethodHeat oven to 190°/gas 5. Boil the potatoes for three minutes until slightly soft, then drain. When cool enough to handle, cut them into 5mm thick slices. Cook the onion in the butter in a pan for about 5 minutes until softened, then pour over the wine, milk and cream and heat through. Place the potato slices into a large bowl, pour over the cream mixture and add the sage leaves and half of the Wensleydale cheese. Stir carefully until the potato slices are coated.

Grease a large baking dish (around 20cm x 30cm) with a little butter, then pour in the potato mixture. Smooth over the top, scatter with the remaining cheese and season with black pepper. Cover with foil and cook for 30 minutes, then uncover and cook for a further 30 to 40 minutes until the potatoes are cooked (check with a fork) and the top is golden brown.

ABOUT THE WENSLEYDALE CREAMERY The Wensleydale Creamery in Hawes is famous the world over as the home of genuine Wensleydale cheese, continuing a tradition of cheese-making in Wensleydale that dates back nearly a thousand years. Their luscious cheeses are hand made, using milk from cows that graze the Dale’s flower-rich pastures. For more information about The Wensleydale Creamery – and more inspirational cheese recipes – visit www.wensleydale.co.uk.


Sunday Best

The Dales Life team heads to Swinton Park’s Cookery School to learn how to cook ‘The Ultimate Sunday Lunch’


itting down to Sunday lunch is one of our great British culinary traditions, and on a chilly winter’s day what could be cosier? But although cooking

up a weekend roast has been an integral part of family life for generations, many

of us nowadays have only the vaguest idea how to do it properly.

Fortunately, as we discovered on a jam-packed half-day course at Swinton Park, near Masham, an hour or two of expert tuition can put ‘The Ultimate Sunday Lunch’ within everyone’s grasp.

The course is run by Stephen Bulmer, Chef Director of Swinton’s light, airy, state-of-the-art Cookery School. Yorkshire-born Stephen has more than two decades’ experience at Michelin-starred restaurants across Europe, including several years spent as a protégé of Raymond Blanc at Le Manoir aux Quat’ Saisons. Under his direction, Swinton’s Cookery School runs a comprehensive series of courses for all ages, abilities and interests. Whether it’s French cuisine, Italian, Spanish, Middle Eastern or Thai food, if you want to develop your

kitchen skills in a new direction there’s no shortage of options.

If anyone on the ‘Sunday Lunch’ course (held on a Sunday morning, naturally) was feeling a little jaded from the excesses of the night before, Stephen’s ultra-high-energy presentational style will have given them a sharp wake-up call. Ricocheting around the demonstration kitchen like a firecracker, he’s constantly blasting out an unremitting shower of sparks of culinary wisdom and wisecracks. Although for the first few minutes you might feel as if you’ve fallen head-first into a deep-fat fryer, you quickly learn to go with the flow.

The recipes – and there are masses of them – are all in the course file, so there’s no need to try and write them down. Instead you just have to give in to Stephen’s irrepressible enthusiasm and let him open your eyes to new techniques, new possibilities.

S


“He clearly loves what he does…”


He clearly loves what he does with a passion, and makes rustling up Sunday lunch seem like the most exciting adventure imaginable.

Stephen’s rapid-fire teaching means you cover what might otherwise be several days’ worth of ground in just an hour or two. In terms of the information you take away with you, there’s no question about it: you’re getting fabulous value for money, even if you do end up feeling slightly exhausted.

We learned how to make bread (two kinds), fish cakes and salsa verde. Then there was Italian roast pork, a traditional roast sirloin of beef, roast chicken with herbs, and roast partridge (including a demonstration of how to dismantle and prep the bird). To accompany our roasts we had mashed and roast potatoes, gratin Dauphinois, Yorkshire puddings and a range of sauces, gravies, jus and side vegetables. For dessert we helped Stephen and his team whip up a dark chocolate and almond torte, along with some beautifully spiced and caramelised plums. Whew!

The course highlights? Everyone’s will be different, but amongst the Dales Life team the things we were especially keen to try out at home included Stephen’s method of making mashed potatoes (we’ve set it out for you here) and a recipe for gorgeously moist, flaking shoulder of lamb that involves cooking the joint slowly for 36 hours.

We were also very enthusiastic about the principle of roasting our meats on a ‘trivet’ of vegetables (or in the case of pork, pork ribs), and delighted to have expert advice on creating rich, deeply flavoured sauces and gravies. Let’s face it, every good roast deserves a fabulous gravy, doesn’t it?

Of course the very best part of it all was sitting down in the Cookery School’s sunny dining room at the end of the morning and sampling everything that had been made. Our ‘other halves’ joined us and were suitably impressed. Hopefully we’ll be able to wow them for many happy and delicious Sunday lunches to come.For more information about Swinton Park, visit swintonpark.com or call 01765 680900. Photography by Olivia Brabbs


Serves 4 1 kg potatoes, Maris Piper or Red Desirée, uniform in size

125ml milk

100g butter

Method

Peel the potatoes, keeping them whole – don’t chop them up. Put them in a large pan of cold, salted water. Bring to the boil and skim. Now turn down the heat and simmer for 45 minutes or until a knife goes through the centre with ease.

Meanwhile put the milk and butter into a small saucepan and warm over a low heat until the butter has melted. When the potato is ready, drain it and return to the warm pot. Mash while still warm, whisking in the warm buttery milk until the potato is soft and creamy. Season to taste.

Stephen Bulmer’s Ultimate Mashed PotatoMost of us make mashed potato by simply chopping and boiling our spuds, but if you want to impress friends and family with perfect, creamy, restaurant-standard mash then it’s worth taking a little more trouble, says Stephen. Try his method – we think you’ll be impressed by the difference!

Top tips for marvellous mash

Don’t boil your potatoes. They may cook quicker but the outer edges of the potato will break down, letting in water and resulting in a watery mash.

Never add cold milk to your mash, otherwise the starch will tighten and spoil the consistency.

For the lightest possible mash pass your cooked potatoes through a ricer. Or, better still, a mouli-legume.

This mash can be made in advance and frozen. Spread the mash on a tray and let it cool (uncovered) before putting in plastic containers and freezing.

Add 1 tablespoon Dijon mustard for mustard mash.

Use this mash for fishcakes and they won’t flop or fall apart in the pan.



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dales life Oct 14 145x109.5mm_Layout 2 20/10/2014 12:37 Page 1

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

Treat yourself


The Illuminating Powder, limited edition by Crème De La Mer,

John Lewis, York

Mulberry ‘Lily Bag’ in hot pink, available from Fenwicks, York

Modern Muse Chic perfume from Estée Lauder

counters nationwide

Wood and silver bangles by Laura Thomas, from

Emma Sedman, Leyburn, 01969 368006

Limited Edition Bee Sting Facial Kit From Heaven, by

Deborah Mitchell, from Blink, Northallerton, 01609 779390

Tom Ford Gift Box, including lip colours and nail lacquers, from Harvey Nichols, Leeds

Tom Ford Eye Colour Quad, from

Harvey Nichols, Leeds.

Bubble gum skirt and silk shirt from the Spring 2015 collection

by Matthew Williamson,Rocca Of Harrogate


Stacking Rings from a selection. at iainhenderson.co.uk

Clarins Essential Eyeshadow Palete from Clarins

counters nationwide

Joy Candle by Aromatherapy Associates, from

Space.NK, Harrogate

Nail Polish from The Pop Collection by Christian

Louboutin, from eu.christianlouboutin.com

Eau Des Jardins Gift Set, from Clarins counters nationwide

Leather Tote in Honeydon Orange, from tusting.co.uk

Aluminium Bangle by Miranda Peckett, from Emma Sedman,

Leyburn, 01969 368006

Maxi Dress from the

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Harrogate


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Telephone 01677 425804 /boobearsboutiqueBoo Bears Boutique 4B Bridge Street, Bedale, DL8 2AD

Boo Bears Boutique is an Independent retailer of Children’s

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Kids CornerINSPIRING IDEAS FOR CHRISTMAS

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1 Reindeer playsuit, Boo Bears, 01677 425804 2 Beau Barker felt sewing kit, New Jersey, 01677 427746 3 Powell Craft mouse house, Serendipity Interiors, 01969 622112

4 Rabbit glove puppet, Westwoods Country Living, 01677 470769

5 Navy dress with appliqué, Westwoods Country Living, 01677 470769

6 Frog xylophone, Nickery Nook, 01677 425848.


Losing it

Can lasers really offer you instant inch-loss? Sue Gillman tries out the new i-Lipo fat-reduction treatment at The White Room in Darlington


t all sounds just too good to be true, doesn’t it? A new treatment that targets

those problem places where the fat just refuses to budge. With instant results.

A treatment that’s painless, non-invasive, and has no nasty side effects. And all so speedy

you can fit in a session in your lunch hour. Well, here’s the good news. Yes, I could hardly

believe it either, but this one really, really does work.

Light Relief?When Pat Copeland, owner of The White Room, first contacted me, she was almost giddy with excitement about i-Lipo. I have to admit that after almost twenty years in the business – and all the wild claims that have been made in the past – I was more than a little sceptical. But in the interests of a good story I went along to try it. Like so many of us, I have battled with my weight for years. Diets haven’t been the answer;

the pounds always come off the wrong places, and they sneak back all too soon.

The White Room is a brand-new clinic on the first floor of Thomas Watson House in Darlington’s Northumberland Street, and it’s all very swish and luxurious. There are four treatment rooms, and a small gym with two state-of-the-art fitness machines. As you would expect from the clinic’s name, the décor is cool and minimalist. Everything is sparkling white and chrome, and immaculately clean.

Of course the first thing I wanted to know was how this miraculous new treatment actually works. The answer, I gather, is with what are known as ‘low-level lasers’. Obviously these aren’t the science-fiction kind of laser beam that slices you in half, but small, gentle versions that bathe the target area in light. This light triggers a natural process in the fat cells, causing the stored fat to break down into its component parts, free fatty acids and glycerol. These components are released through the cell membranes and transported around the body to muscle tissues, where they are burned off during a bout of post-treatment exercise.

IPat Copeland and co-director Annette Nylund

Ph

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Ian

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I’m not entirely sure I’m doing the right thing publishing this article. If i-Lipo proves as successful as it promises to be, then once the word gets out I think people will be queueing round the block at The White

Room and I might never be able to get an appointment again. It’s just a few days now before Dales Life starts going through letterboxes… so I’m planning to fit in at least another visit or two while I still can!

For more information on i-Lipo and The White Room visit white-room.co.uk or call 01325 461230.

Special Offer for Dales Life readersThe first ten readers to book a course of treatments at the salon will receive a discount of £100. A copy of Dales Life must be produced to receive the discount.

Belt UpSo that’s the theory, but what actually happens in practice? First comes a consultation to ensure that the treatment is suitable for me (it’s not necessarily right for everyone). I am then measured and my statistics recorded so that my progress can be monitored. My aim is to lose fat on my tummy and waist, and Pat draws on the area for treatment with a red pen, rather like a surgeon about to operate. Except there are no needles or scalpel, and it turns out to be the easiest, most painless treatment I have ever tried.

I hop onto the couch and a thick black belt is put around my waist, to hold the laser pads in place. Another set of pads is attached to the relevant lymph nodes, and that’s it. The treatment takes an astonishing ten minutes and I don’t feel a thing except for a slight warmth around my tummy. In fact the constant bleep of the machine is the only reminder that something is actually happening.

Once the session is finished, it’s onto the cross-trainer or bike for half an hour to burn off those newly liberated fatty acids. While I’m doing this I chat with another client, Andrew. He is onto his third treatment, and delighted to have dropped a trouser size over the course of a week.

Waisted AwayMy inch loss, which I double-checked at home, was an inch around the waist and an inch-and-a-half off my tummy. A day or two later and it hadn’t crept back. A remarkable result from just one session, I thought, although I gather results can vary from person to person.

Of course i-Lipo isn’t a licence to stuff your face with chocs and cakes, and you will need to keep up the good work by maintaining a healthy diet and exercise programme if you want to ensure long-lasting results. Pat recommends a course of eight treatment sessions, consisting of two sessions per week. Following this, providing you eat sensibly and keep going with the exercise, the occasional top up i-Lipo session will be all that is required to stay in shape.

Therapists Vickie Moore, left and Natalie Keenan


Telephone: 01904 629295 email: [email protected]

Campbells of LeyburnSerendipity of LeyburnThe Co-Op MashamThe Black Sheep MashamCB Furnishings NorthallertonThe Station RichmondThe Mulberry Bush HawesNew Jersey Bedale

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Therapists Vickie Moore, left and Natalie Keenan


Christmas

time Fountains Abbey & Studley Royal See the abbey bathed in light for Music & Lights on weekends in December, wrap up warm for walks in the water garden, find the perfect gift in our Christmas shop and enjoy a festive lunch in our restaurant. Members and under 5s go free.

01765 608888 nationaltrust.org.uk/fountainsabbey

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“One of the best stately homes we have seen – ever”


Prize LotAUCTION ROOM HIGHLIGHTS

The LotA pottery vase modelled

as a grotesque creature blowing a horn.

MakerThe Martin Brothers,

London.

Date1903

Size26cm high

Auction estimate£2,000 to £3,000

For sale atThomas Watson

Auctioneers, Darlington

Quarterly Fine Sale, 25th November 2014

Contactthomaswatson.com

01325 462559

etween 1873 and 1923, Robert Wallace Martin and his three brothers produced some of the most distinctive and eccentric ceramics the world has ever seen. Their exuberantly imaginative pieces depict a seemingly

endless variety of fantastical sea creatures, grotesque animals and grimacing faces. No-one, before or since, has matched them for sheer inventiveness and surreal humour.

The brothers are best known for their so-called ‘Wally birds’. Named after Robert Wallace Martin, these are tobacco jars or vases in the form of comically ugly, large-headed birds. Wally birds are highly sought after, and good examples fetch tens of thousands of pounds.

Whilst not as collectable as Wally birds, the vase coming under the hammer at Thomas Watson is nonetheless an excellent example of the Martin brothers’ work. It consists of a strange little animal – half dragon, half puppy – rolling on its back. It is blowing, or possibly gnawing at, the horn that forms the vase’s trumpet. It’s cute, quirky and downright strange.

The treacle-coloured glaze is typical of the brothers’ muted palate, which tended to range from browns through muddy greens to grey-blues. Mostly they worked in salt-glaze stoneware, a technique that involves throwing salt into the kiln while the pottery is being fired at a high temperature. It produces a glassy, translucent glaze that – as in this charming lot – gathers in nooks and crannies and highlights the piece’s surface detail.

B


Prontaprint Darlington18 Grange Road, Darlington, Durham, DL1 5NG

tel: 01325 351 630 | [email protected] www.prontaprintdarlington.co.uk

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Prize LotAUCTION ROOM HIGHLIGHTS

arly silver spoons are keenly collected, but it’s not the size or shape of the piece that determine its value. The key factor is what marks it bears. “For collectors it’s the marks that make the value, rather

than the spoon itself,” says Tennants expert Mark Littler.In this case the maker’s mark is clearly visible in the

spoon’s bowl – the problem is how to interpret it. It’s a six-petalled flower containing the letters ‘RC’ or ‘PC’, and in the early 1900s this was believed by the then owner to be the stamp of a silversmith in Richmond, North Yorkshire. In 1935, however a Sotheby’s valuer judged that “the ascription rests on very flimsy evidence and is exceedingly doubtful, though it is difficult to suggest an alternative”. It remains a mystery to this day.

What is certain is that this is a piece of provincial silver – if it were London silver, it would carry more extensive marks. Despite the maker being unknown, the mark substantially increases the spoon’s value. Provincial silver is eagerly collected, and the stamp of a provincial craftsman makes it worth considerably more than a piece from a known London maker.

In the 19th century the spoon was gilded, and an engraved monogram was added to the bowl – an act of vandalism that would normally detract from an early piece’s value. In this case, however, the allure of the mysterious mark means that collectors will happily ignore these later additions.

E ItemA James I silver seal-top spoon

MakerUnknown provincial silversmith

DateCirca 1615

Size17cm long

Auction estimate£1,500 to £2,000

For sale atTennants Auctioneers, Leyburn

Contacttennants.co.uk01969 623780



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A unique labyrinth oftunnels, chambers, follies

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Come and see Santa7th, 14th and 21st of December

Open Sundays only until Christmas10am until dusk, A free present for each child is

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

OIEO £395,000 Whitebirch Cottage, Lunds, Sedbergh An outstanding detached Dales cottage. Spacious accommodation with four bedrooms and useful study. Delightful landscaped gardens with superb panoramic views. Garaging, workshop and car parking. EPC rating D. Viewing by appointment.Contact Robin Jessop Ltd. on 01969 622800 robinjessop.co.uk

OIEO £275,000 Snaroya, Carperby, LeyburnA superbly situated detached bungalow. Spacious accommodation with two double bedrooms. Large gardens and grounds in 0.25 acre plot. Delightful views over surrounding countryside. EPC rating D. Viewing by appointment. Contact Robin Jessop Ltd. on 01969 622800 robinjessop.co.uk

£575,000 Drumlins, Aysgarth, LeyburnAn outstanding country property with 2 acres of land and useful annexe. Immaculate spacious accommodation with four bedrooms. Delightful gardens. Stunning views overlooking open countryside. EPC rating D. Viewing by appointment. Contact Robin Jessop Ltd. on 01969 622800 robinjessop.co.uk

OIEO £175,000 3 Bolton Way, LeyburnA well presented two bedroom semi detached bungalow in need of some updating. Garden, garaging with off street parking. Excellent location close to local amenities. EPC rating D. Viewing by appointment. Contact Robin Jessop Ltd. on 01969 622800 robinjessop.co.uk

£475,0000 Millers House, Aysgarth, LeyburnAn outstanding period detached property. Spacious accommodation over three floors. Wealth of traditional features. Gardens and stunning views over Aysgarth Falls. Excellent rural location. Viewing by appointment.Contact Robin Jessop Ltd. on 01969 622800 robinjessop.co.uk

OIEO £325,000 Mistyfields, Bishopdale, LeyburnAn immaculate period Dales stone cottage. Deceptively spacious accommodation with two double ensuite bedrooms. Stunning village views. Ideal holiday cottage/investment property. EPC rating D. Chain free. Viewing by appointment.Contact Robin Jessop Ltd. on 01969 622800 robinjessop.co.uk


Selling a rural property?property?If you are planning to sell your property come to the rural property specialists.

Our decades of experience, wealth of local knowledge and dedicated professional team are here to help you.

Contact our o� ces for a free market appraisal

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

114 | Dales Life | WINTER 20141 | Dales Life | 2013

AUSTIN BROOKS01904 227992 | [email protected] | www.austinbrooks.co.uk

Don’t just take our word…

Trying to sell your property using a ‘local’ agent isn’t always the best way forward.

This year we’ve sold dozens of properties in the Dales – and throughout Richmondshire and County Durham – where local agents have tried and failed.

If you’re tired of waiting for your local agent to deliver, call us today to � nd out how we can help.

We value your property

Struggling to sell?We can get things moving.

Graeme from Randall Orchard:“We have always used local agents. The converted cottages at Yoremill, Aysgarth Falls were advertised locally. Austin Brooks then marketed them alongside the local agent and sold them both. We realised that with their proactive and fresh marketing approach, Austin Brooks were doing something different.

We then asked them to market the last remaining property in Belton Park, Catterick Garrison. A new build development that had been up for sale with two local agents for a long time. Austin Brooks then sold this property, and we realised there REALLY was something different about the way they generated sales!”

Marie at Dere Street Homes:“We’ve known Tony at Austin Brooks for a long time. They were employed on a 6 week trial basis, with the view that we’d appoint a local agent if Oran Lane, Catterick Village had not sold. Austin Brooks agreed the sale in 4 days well within the initial guide price. Despite the many unsold properties in Catterick Village, Austin Brooks made this sale in record time.”

2 2013 | Dales Life |

Mews House, Newsham, Barnard Castle Guide Price £375,000A delightful, double fronted courtyard house with adjoining countryside views, occupying an exceptional position. This 4 double bedroom family residence extends to around 2500 square feet. 3 reception rooms, including a wonderful drawing room leading to day room, separate dining room and a well-�tted kitchen with integrated appliances. Mews House lies on the edge of the picturesque village of Newsham about 6 miles from Scotch Corner with the A66 approximately half a mile away. It is in an excellent position for commuting and good schools. We strongly recommend inspection.

AUSTIN BROOKS

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

115 WINTER 2014 | Dales Life |1 | Dales Life | 2013

AUSTIN BROOKS01904 227992 | [email protected] | www.austinbrooks.co.uk

Don’t just take our word…

Trying to sell your property using a ‘local’ agent isn’t always the best way forward.

This year we’ve sold dozens of properties in the Dales – and throughout Richmondshire and County Durham – where local agents have tried and failed.

If you’re tired of waiting for your local agent to deliver, call us today to � nd out how we can help.

We value your property

Struggling to sell?We can get things moving.

Graeme from Randall Orchard:“We have always used local agents. The converted cottages at Yoremill, Aysgarth Falls were advertised locally. Austin Brooks then marketed them alongside the local agent and sold them both. We realised that with their proactive and fresh marketing approach, Austin Brooks were doing something different.

We then asked them to market the last remaining property in Belton Park, Catterick Garrison. A new build development that had been up for sale with two local agents for a long time. Austin Brooks then sold this property, and we realised there REALLY was something different about the way they generated sales!”

Marie at Dere Street Homes:“We’ve known Tony at Austin Brooks for a long time. They were employed on a 6 week trial basis, with the view that we’d appoint a local agent if Oran Lane, Catterick Village had not sold. Austin Brooks agreed the sale in 4 days well within the initial guide price. Despite the many unsold properties in Catterick Village, Austin Brooks made this sale in record time.”

2 2013 | Dales Life |

Mews House, Newsham, Barnard Castle Guide Price £375,000A delightful, double fronted courtyard house with adjoining countryside views, occupying an exceptional position. This 4 double bedroom family residence extends to around 2500 square feet. 3 reception rooms, including a wonderful drawing room leading to day room, separate dining room and a well-�tted kitchen with integrated appliances. Mews House lies on the edge of the picturesque village of Newsham about 6 miles from Scotch Corner with the A66 approximately half a mile away. It is in an excellent position for commuting and good schools. We strongly recommend inspection.

AUSTIN BROOKS

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


£229,950 Hillcrest, GunnersideCompletely renovated tradtional terraced cottage in Swaledale. Lounge, kitchen/dining room, utility room, inner hall, cloakroom/wc, 3 bedrooms, 2 en-suite shower rooms, family bathroom/wc, south facing patio, electric CH, double glazing. No forward chain. EER F35. Contact Norman F Brown 01748 822473 www.normanfbrown.co.uk

£500,000 Steps End House, CautleyBeautiful detached home in glorious setting. 4 double bedrooms. Bathroom & en-suite. Kitchen & conservatory. Formal drawing/dining room. Sitting room & study. Hall, utility & cellar. Oil central heating. Extensive landscaped gardens with river frontage & fishing rights. Outbuildings, gated parking. Contact J.R. Hopper& Co. 01969 622936 www.jrhopper.com

£550 pcm Windegg View, ArkengarthdaleA spacious traditional terraced cottage with lovely views from a quiet rural location. Entrance hall, lounge, dining room, kitchen, 2 double bedrooms, bathroom/wc, outside store, parking, front and rear gardens, night storage heating, part double glazing. EER E42. Contact Norman F Brown 01748 822473 www.normanfbrown.co.uk

£699,000 Feetham Holme, Low RowGrade II listed. 3 Self contained 17th century character holiday cottages. Sympathetically restored retaining many original features. Panoramic views over Swaledale. Conversion of barn to form ancillary accommodation. Electric storage heating & wood burning stoves, double glazing. Ample parking & private gardens. Yorkshire Dales Golden Jubilee Awards 2005. Contact J.R. Hopper& Co. 01969 622936 www.jrhopper.com

£325,000 Lyndhurst, Carlton Detached traditional cottage, good sized garden with views across Coverdale. Lounge/dining room, conservatory, study, kitchen/breakfast room, cloakroom/wc, 4 bedrooms, en-suite bathroom/wc, shower room/wc, garage, part night storage heating, UPVC double glazing. No forward chain. EER F32. Contact Norman F Brown 01969 622194 www.normanfbrown.co.uk

£465,000 The Manse, Low Row Superb Georgian house with magnificent views. 4 bedrooms, 2 en-suites and family bathroom. Dining kitchen, sitting room, study, utility room. Oil central heating. Eco-friendly water catchment systems and solar power. Lawned gardens and patio area, gated parking, garage & outbuilding. Village location. Contact J.R. Hopper& Co. 01969 622936 www.jrhopper.com

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



Find us off the A1(M) exit 51

LeemingBar

Leeming

Wensleydale

Railway

Bedale Road

Northallerton Road

Leases Road

Roman Road

A1(M)

Sales centre now open. Thurs-Mon 10-5pmWe’re creating beautiful new 2, 3 & 4 bedroomhomes in the heart of North Yorkshire.

Contact us at [email protected] or on 0844 241 2043

Northallerton Road, Leeming Bar, Northallerton, North Yorkshire DL7 9ABwww.mulberryhomesyorkshire.com

d us off the A1(M) exit 5

Sales centre now open. Thurs-Mon 10-5pm

A typical Mulberry home

Buy off-plan at pre-showhome prices

A0001 Mulberry Homes Full page Ad DalesLife 172x248 V3.indd 1 06/11/2014 11:03 am

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

25 Market Place, Leyburn • 01969 622194

NORMAN F. BROWNCharted surveyors • Estate Agents • Lettings

Selling and letting property since 1967

NOCHAIN NO

CHAINNO

CHAIN

Rose Cottage, BladesSpacious tastefully modernised traditional detached cottage with views over Swaledale. Lounge, dining room, conservatory, kitchen/breakfast room, pantry, downstairs bedroom 5/study, utility room, shower room/wc, 4 first floor bedrooms, bathroom/wc, south facing front garden, driveway, outside stores. Oil fired central heating, UPVC double glazing. EER E44.£355,000 Richmond office

Rose Cottage, ReethA well presented traditional terraced cottage quietly tucked away just off the village green.Lounge/dining room, kitchen, 2 bedrooms, bathroom/wc, outside store, front patio, oil fired central heating/night storage heating, near full UPVC double glazing. NO FORWARD CHAIN. EER D60.

£160,000 Richmond office

4 Cornforth Hill, RichmondA Grade II listed stone built character cottage in a quiet location close to Richmond market place. Entrance lobby, lounge, kitchen/diner, 2 bedrooms, bathroom/wc, useful attic room, private rear garden, off street parking to the rear, gas fired central heating. NO FORWARD CHAIN. EER N/A.

£179,950 Richmond office

SALES • LETTINGS • COMMERCIAL

LAND & PROPERTY SPECIALISTS • PERSONAL & PROFESSIONAL SERVICE

Residential Buying, Selling & Letting. Commercial Sales & Leases.Holiday Property. Overseas Property. Business Transfers. Acquisitions.

Valuations. Surveys. Mortgage Advice. Inheritance Planning.Property & Antique Auctions. Removals, Collections & Deliveries.

J.R. HOPPER & Co.EST. 1886

“For Sales In The Dales”

Bentham 015242 63739Hawes 01969 667744Leyburn 01969 622936

Settle 01729 825311London 02072 980305Fax 0845 2802213

www.jrhopper.com


Find us off the A1(M) exit 51

LeemingBar

Leeming

Wensleydale

Railway

Bedale Road

Northallerton Road

Leases Road

Roman Road

A1(M)

Sales centre now open. Thurs-Mon 10-5pmWe’re creating beautiful new 2, 3 & 4 bedroomhomes in the heart of North Yorkshire.

Contact us at [email protected] or on 0844 241 2043

Northallerton Road, Leeming Bar, Northallerton, North Yorkshire DL7 9ABwww.mulberryhomesyorkshire.com

d us off the A1(M) exit 5

Sales centre now open. Thurs-Mon 10-5pm

A typical Mulberry home

Buy off-plan at pre-showhome prices

A0001 Mulberry Homes Full page Ad DalesLife 172x248 V3.indd 1 06/11/2014 11:03 am



RBCARCHITECT

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

Darlington Road, Northallerton DL6 2NQ

www.rbcarchitect.co.uk

Designing dreams

Domestic and commercialarchitectural and planning services

New build | Extensions | Conversions | Refurbishments

Your local friendly chartered architects

Dales life_RBC Architect_14.indd 1 23/06/2014 17:57:01

The Plan Shop ArchitectsLandscape & Interior Designers

NFU Mutual is The National Farmers Union Mutual Insurance Society Limited(No. 111982). Registered in England. Registered Office: Tiddington Road,Stratford upon Avon, Warwickshire CV37 7BJ. Authorised by the PrudentialRegulation Authority and regulated by the Financial Conduct Authority andthe Prudential Regulation Authority. A member of the Association of BritishInsurers. For security and training purposes, telephone calls may berecorded and monitored.

QUALITY HOMEINSURANCE CAN’TBE RUSHED

Because time spent on a real conversationallows us to appreciate the finer details.

Call 01765 604 254 for a quote or pop in NFU Mutual, Canalside House, 7 Charter Road,Ripon, North Yorkshire HG4 1AJ.

[email protected]

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


• ELECTRICAL INSTALLATION

• TESTING & INSPECTION

• FAULT FINDING

• SECURITY

• FIRE ALARMS & EMERGENCY LIGHTING

• ELECTRICAL HEATING & CONTROLS

• DATA & COMMUNICATION

• PAT TESTING

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

• GRANT ACCREDITED INSTALLERS OFSPIRA WOOD PELLET BOILERS.

• SOLAR THERMAL & SOLAR PVINSTALLATION.

• FULL DESIGN AND INSTALLATION.

WE CAN ALSO PROVIDE:

Under-floor heatingsystems.

Un-vented hot water andheating systems.

Multi-fuel Heatstoreinstallation.

Oil storage tankreplacements.

System upgrades.

Powerflushing.

Oil boiler replacements.

Natural gas & LPG boilerreplacements.

Boiler service and repair.

Plumbing repairs.

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 new 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 DL-04-14 Q10 a.qxp_Layout 1 11/09/2014 23:48 Page 1


• ELECTRICAL INSTALLATION

• TESTING & INSPECTION

• FAULT FINDING

• SECURITY

• FIRE ALARMS & EMERGENCY LIGHTING

• ELECTRICAL HEATING & CONTROLS

• DATA & COMMUNICATION

• PAT TESTING

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

• GRANT ACCREDITED INSTALLERS OFSPIRA WOOD PELLET BOILERS.

• SOLAR THERMAL & SOLAR PVINSTALLATION.

• FULL DESIGN AND INSTALLATION.

WE CAN ALSO PROVIDE:

Under-floor heatingsystems.

Un-vented hot water andheating systems.

Multi-fuel Heatstoreinstallation.

Oil storage tankreplacements.

System upgrades.

Powerflushing.

Oil boiler replacements.

Natural gas & LPG boilerreplacements.

Boiler service and repair.

Plumbing repairs.

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 new 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 DL-04-14 Q10 a.qxp_Layout 1 11/09/2014 23:48 Page 1


67%4 kWp

South facing

30º roof

16 panel system

from £5750 inc vat

�tted

53%4 kWpEast/West facing 30º roof16 panel system from £5750 inc vat �tted

28%2 kWpEast/West facing 30º roof8 panel system from £4195 inc vat �tted

38%2 kWp

South facing

30º roof

8 panel system

from £4195 inc vat

�tted

A solar PVinstallation

�tted now willreduce your

energy bill yearon year by...

figures based on statistics supplied by the Department of Energy & Climate Changegiving average domestic UK combined gas & electricity bills 2012 as £1,279.00

Call now for a no cost noobligation site surveyPhone: 01969 622 260www.ddrsolar.co.uk

Does the thought of driving in winter bring you a chill?

If 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 months or years off. It’s better to stay in practice on the roads you frequently use. Driving in the dark, rain, ice and snow is a challenge for all drivers, but can be more intimidating to those that have maybe become a little over-dependent on their partners driving, so it really is a good idea to stay in practice.

Refresh your skills before the snow gets here.

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

Driving this winter?

This offer is only available to North Yorkshire residents


Superior Kiln Dried LogsFree Delivery

Love your stove? Help it love you back

yorkshire� rewood.co.ukenquiries@yorkshire� rewood.co.uk

Tel: 01609 775922

Prices range from £14 - £269See web site for details

Call us or visit ourshowroom for advice on how we can help you with your project.

GREEN LANE, MELMERBYRIPON HG4 5JB

01765 640564sales@du� eldtimber.comwww.du� eldtimber.com

T I M B E R

TIMBERSOLUTIONS

• Oak Beams• Doors• Decking• Sawn Timber• Machined

Timber• Skirting• Architrave• Flooring• Cladding

Complete Mobile Dog Grooming SalonAll grooming carried out on board

DalesLife advert:Layout 1 22/2/10 15:46 Page 1

We come to you No travel stressNo bathroom mess

A calm & safe environment for your dogFrom a warm refreshing bath

to a complete grooming experienceCity & Guilds qualified groomer

Fully insuredAll areas in & around The Dales considered

Sandra HeeneyPhone: 01969 623653Mobile: 07596 234375

Access to power required for the drying process.

Email: [email protected]

• ••

••

••

•


Do you have pain?

Back painHeadachesNeck Pain

Frozen ShoulderSports injuries

Pregnancy issuesStress relief

Osteopathy - Acupuncture - Massagewww.bedaleosteopaths.co.uk

01677 425858

North End, Bedale, North Yorkshire DL8 1AFTel: 01677 423635 www.residential-homes.net

RESIDENTIAL, RESPITE & DAY CARE HOME FOR OLDER PEOPLE

�e MillingsPutting you at the heart of our care

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

Hillcrest ads_Layout 1 10/10/2014 14:15 Page 1



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

THE BLUE LIONRegarded as one of the North’s leading country inns. The ‘candlelit restaurant’ provides a stunning setting in which to enjoy a gourmet meal. All food is freshly prepared using a variety of Yorkshire produce. There is an extensive wine list to choose from. The bar, with its open fire and flagstone floor, offers a tantalising range of bar meals, as well as a fine selection of traditional hand-pulled beers.

T: 01969 624273 thebluelion.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

THE SANDPIPER INNEnjoy Jonathan Harrison’s unique cuisine in the traditional surroundings of the Sandpiper Inn, Leyburn. Modern British food prepared using only the finest ingredients. Fine wines, real ales and friendly service. Accommodation is available.

T: 01969 622206 sandpiperinn.co.uk

HENDERSONS BAR & RESTAURANTSet in the idyllic riverside surroundings of Westholme Estate in Bishopdale near Aysgarth, 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. 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 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

YOREBRIDGE HOUSEAutumn is the perfect time to visit Yorebridge House, nestled in the heart of Wensleydale. We offer luxurious boutique rooms with fine dining in an informal atmosphere and beautiful views across the Dales. Boasting 5 Gold Stars, 2 Rosettes for our restaurant and menu created by Dan Shotton and the Inspectors’ Choice Award from the AA Hotels. The lounge and bar areas offer sumptuous interiors, relaxed comfy seating and an open fire. The menu includes local delights such as Whitby Crab with Quail Egg, Pickled Mouli & Apple, Wensleydale Lamb with Confit, Lamb Shoulder, Wild Garlic & Anchovies followed by Rhubarb & Custard, a mix of Crème Brûlée & Poached Yorkshire Rhubarb.

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

THE QUEEN’S HEADThe Queen’s Head is a charming, characteristic country inn dating from the 1700s, set in the attractive village of Finghall, near Leyburn. It offers comfortable modern accommodation and a traditional, cosy bar. Owner and head chef Ian Vipond has devised a fresh, new menu for the restaurant, based around tasty local and seasonal produce. Traditional bar snacks are also available. With original oak beams and a dining room that looks out over the woods, The Queen’s Head combines great food with a genuinely warm welcome.

T: 01677 450259 queensfinghall.co.uk

THE FREEMASONS ARMSThe recently refurbished Freemasons Arms at Nosterfield is set to remain very much a charming, characteristic country inn, offering a traditional, cosy bar and restaurant. With an innovative head chef and exciting new menus based around fresh local produce, there’s something here to please everyone. Diners can choose from pub classics with a twist, daily specials and Chef’s own signature dishes, exactingly cooked and served by a friendly front-of-house team.

T: 01677 470548 thefreemasonsarms.co.uk

STONE HOUSE HOTELStone House Hotel is an elegant, country residence dating from 1908. It is 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 makes a great 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 and romantic four-poster suites, and five ground-floor conservatory bedrooms that open directly onto the lawns, popular with dog owners and guests who aren’t keen on stairs.

T: 01969 667571 stonehousehotel.co.uk

THE BLACK LIONNow under new ownership, The Black Lion is a friendly bar and bistro on Thirsk’s cobbled marketplace. It offers exciting and varied lunch and dinner menus based around seasonal, locally sourced ingredients, including fresh fish from Hodgsons of Hartlepool, prime meats from R & J Butchers and delicious Brymor ice cream. With excellent service, a well stocked bar and a wide ranging wine list from Yorkshire Vintners, it’s a great choice for a luscious lunch or memorable evening meal.

T: 01845 574302 blacklionthirsk.co.uk

FAIRHURST’S BISTROFairhurst’s 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. Bistro: 2 courses £18.95 Themed nights: 3 courses £16.95 Middleham Key Centre, Park Lane, Middleham, DL8 4RA

T: 01969 624668 fairhursts.co.uk

VENNELL’S RESTAURANTNow in its tenth year, Jon Vennell’s cooking continues to impress with many major accolades and awards under his belt. Jon’s wife, Laura, is front of house and has a relaxed, friendly approach which is probably why customers keep coming back to sample the seasonally changing menu. Even Claudia Blake gave a flawless review. Vennell’s holds many events throughout the year. See the website for further details.

T: 01765 689000 vennellsrestaurant.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 cooked to perfection using very local suppliers and prepared by our award winning chef Tom Morrell. Accommodation available on the estate whether it be 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


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

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Documents

Dales Life Winter DL5 2014