Appetite. - July-August 2022

52 Pages·2022·33.1 MB·English

ISSUE 69 ‘ www.appetitemag.co.uk July/August 2022

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Super salads to make your summer sizzle NOUR GUIDE To
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Plus How to barbecue // A Northumberland food tour // The experts’ guide to wine eee

Vin A break for two at The Lord Crewe, Bamburgh
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Khai Khai, 29 Queen Street, Quayside,
Newcastle Upon Tyne, NE1 3UG
0191 261 4277
WWW.KHAIKHAI.CO.UK
WELCOME

Tastes of summer

lam in my element, dear reader, having just
been down to my spectacular (if | say it myself)
veg patch to harvest today’s lunch of yellow
courgette, pak choi, French radish, and mange
tout, which I’ve stir-fried with garlic, olive oil,
lemon juice and sea salt and served with
home-grown tomatoes and lots of dill, mint and
tarragon (because when you're eating from the
garden, anything goes)

| know, | sound like a reglar Monty Don,
don’t I? Clearly this is a fiction, because unlike
the great man’s Instagram-perfect gardens (he
has many, all a little pompously named, such
as The Jewel Garden if you blooming please...)
our veg patch is full of weeds and very hungry
caterpillars, which are currently making quite
the meal of my brassicas (if you will excuse
the expression).

It is lovely though, heading out to harvest
lunch. Even if you've only got a few pots of
herbs on your windowsill, food tastes better
when some of it is fresh-picked, its flavours
fully intact. That’s why it’s always so nice to
see chefs opting to grow their own veg and
herbs and even rear their own livestock. |

Editor savours the vegetables of her labours
and looks forward to a big foodie week out

: think growers and cooks tend to have a similar
: mindset; a shared pleasure in taking our time

: to nurture a raw ingredient into something to

: be savoured.

Meanwhile, over in the big city, the busiest

: food week of the year is about to land in the

: shape of NE1 Newcastle Restaurant Week. |

: love the way the city bursts into life during this
: twice-yearly event, which lights up January and
: brings the sunshine in August.

How lovely it is to go out and celebrate the

: vast diversity of food traditions and innovations
: being served up in the NE1 postcode, and to

: do it in the company of others all enjoying the

! same joyous festival of food. The restaurants

: are always busy during these weeks, and the

: atmosphere is vibrant, bringing the city fully to
: life in the shared pleasure of eating out.

l love it and will be using it as an excuse to

- enjoy lots of new places as well as some old
: favourites. | hope to

3 see you there, and in =i

‘ the meantime, do enjoy Pe — 3
: the bounty your garden
: or windowbox provides.

Jane Pikett, Editor

@appetitemaguk

vy

@appetitemaguk

@appetitemaguk

Cover: Chicken Caesar salad (page 26)

We want to hear all about the food and drink you love in
the North East. Keep in touch with us via social media,
sign up to our newsletter at www.appetitemag.co.uk

or email us at: [email protected]

Editorial 01661 844 115
Jane Pikett - [email protected]

Advertising 01661 844 115
Joanne O’neil - [email protected]

Website www.appetitemag.co.uk
Designed & published by offstone

Unit 5b, Bearl Farm, Stocksfield
Northumberland, NE43 7AL

Photography
Nicky Gibson (Rogerson)
[email protected]

appetitemag.co.uk 3
DINE on
ELEGANCE

OUR EXCEPTIONAL NEW MENUS ARE
THE PERFECT EXCUSE TO PLAN YOUR VISIT.

Whether it’s your first time or you’re looking for an excuse to return, our new
menus provide you with all the reasons you need. From Afternoon Teas bursting
with summer flavours, a Tasting and A La Carte menu that uses the very best of the
fantastic seasonal produce available and a new collection of tempting lunch dishes
intended to be shared, now is the perfect time to visit The Dining Room.

So if you’re celebrating a special occasion, catching up with friends
or looking to indulge in a unique dining experience, let the elegant
surroundings of our recently refurbished hall welcome you.

VIEW OUR NEW MENUS AND BOOK HERE:
WWW.WALWICKHALL.COM

WALWICK HALL

A COUNTRY ESTATE AND SPA

HUMSHAUGH, HEXHAM, NORTHUMBERLAND. NE46 4BJ. T 01434 620 156 WWW.WALWICKHALL.COM
WHAT'S INSIDE

Highlights........
26

Salad days
Pep up your summer greens
with these seasonal recipes

Offers Kitchen kil
..Exclusive to Appetite Every kitchen’s essentials ‘ fe 3 ?

Neb
2 9 4 8 a - Coming of age

rp Ts sate | < The inspiration behind the
| ake by W in! "ed sublime wine shop and

Our 5 favourites of the moment A break at The Lord Crewe, Bamburgh enoteca, Carruthers & Kent

29

Food fight

Choes h’away!

40

Take a lour Lastword

Great Northumberland flavours Chef Ralph Hellens

How to...
barbecue

‘Tis the season of the barbie,
and this is all you need to sizzle

appetitemag.co.uk 5
PRANZO a

TRATTORIA & DELI

ranzo is a celebration
pat aatherte iialian food ©
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Vs Ee ‘3 , , ; r 2 :

‘3

CIAO! WELCOME TO PRANZO,
WHITLEY BAY MODERN ITALIAN
CUISINE AT THE HIGHEST LEVEL

The family-run deli & trattoria is located in the heart of Whitley Bay, offering Italian tapas,

pasta, pizza and street food in the restaurant, on the alfresco terrace or as take away.

Pranzo works closely with local producers, as well as speciality Italian artisans, to create a
menu that can be enjoyed by all of the family. The wine list is sourced directly from Italian
vineyards featuring classics such as Vermentino Toscano, Chianti Classico , Aglianico

Porconero and Cannonau Dolinova.

Check our website/facebook/instagram for weekly menu updates

BREAKFAST - ITALIAN TAPAS - AUTHENTIC PIZZA - WINE - COCKTAILS
ee

16 Station Road, Whitley Bay, NE26 2RA Tel: [phone]
Open Tues-Sun 9am-10pm www.pranzotapasba r.com Fi

fern

DINING ROOM & BAR

6 appetitemag.co.uk

Images: Sean Elliott Photography

JESMOND DENE HOUSE - Jesmond Dene Road — Newcastle — NE2 2EY

T: 0191 212 3000 E: [email protected] = W: www.jesmonddenehouse.co.uk
OFFERS

Fancy a foodie offer on us? Look no further than these specials
from some of our favourite people.

Simply cut out and keep or print from our website, and remember
to quote ‘Appetite offer’.

To use these offers, please quote ‘Appetite offer’ when booking and take a copy of the offer with you (either cut out
from the magazine or printed from www.appetitemag.co.uk/offers). All offers are subject to availability.

Lunch for two for £25 pranzo

Pranzo trattoria and deli in Whitley Bay is offering Appetite readers the chance to enjoy lunch for

two for £25 until August 31, The offer, which includes four food selections (m a/pasta)

and two drinks from a select menu, is available Tues-Fri noon-2.30pm.

Pranzo, Station Road, Whitley Bay, NE26 2RA, tel [phone], www.pranzotapasbar.com

A perfect starting point for those looking for a first job in hospitality, Baristocracy’s Introduction to
Professional Barista course is a great way to prepare for a trial shift and feel confident when faced
with an espresso machine. The course lasts 2.5hrs and costs £45 per person with each participant
receiving a certificate showing the skills they've learned. For more information, contact Kate or Alex
at Baristocracy. Baristocracy, Unit 2 Larch Court, North Industrial Estate, North Shields

NE29 8SG, www.baristocracycoffee.com

caboose ~
is offering Appetite readers

5-9pm until August 31, 2022.

y newsletter =x...

Be part of the club! Receive the latest news, recipes, offers and more fresh from the
d :

' Appelile kitchen in your email inbox every Friday morning.
: i ae S Sign up to Appetite Weekly at the Appetite website:
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appetitemag.co.uk 7
WHAT'S HOT

Feedback

SEND US YOUR RECIPES, FEEDBACK AND FOODIE NEWS AND YOU MIGHT POP UP ON THIS PAGE.
FAME AT LAST! EMAIL THE ED. AT [email protected] AND CONNECT WITH US HERE:
TWITTER @APPETITEMAGUK + FACEBOOK @APPETITEMAGUK - INSTAGRAM @APPETITEMAGUK

STRAWBERRIES AT
BROCKSBUSHES

Brocksbushes is one of our favourite pick-your-own farms for quality
berriers. You can also pick raspberries, gooseberries, redcurrants
and blackcurrants during their seasons, and pop into the tearoom for
meals featuring produce from the farm and local artisan producers.
Brocksbushes Farm, Corbridge, NE43 7UB

tel [phone], www.brocksbushes.co.uk

Mare MicPake and Mark Hubble ‘
Caboose in Blyth (OMultiStory Mega)

NAPKINS AT DAWN

Caboose in Blyth hit the small screen in a fiery edition of Come Dine
With Me: The Professionals. Caboose, on Quay Road, was one of
three restaurants in the programme taking it in turns to host the others
for a three-course dinner. Owner Marc McPake and chef Mark Hubble
said "clashes of personality" among contestants mace for great telly.
Come Dine With Me: The Professionals, featuring Caboose, is now

a } : | available on All 4

aR ercc.co.uk
RAMSAY'S KITCHEN
DAYDREAMS

Newcas
chat with the kitchen team recently.

Th eat man's verdict on his meal was typically colourful — he
said it was, quote, "f*"**g delicious!" — and he it into the kitchen
to tell the chefs personally how much he loved the food. Ramsay's
visit foll d that 07 on Donovan, wha d by for
a meal after appearing in Jason And His Technicolour Dreamcoat at
the Theatre Royal.

Meanwhile, Gordon Ramsay als: opped by at Veganatomy at
By the River Brew Co's HWKR food market on Gateshead Qua
declaring talented vegan chef Zoe Newman's food ‘incredible!

Our spies tell us that Gordon was on t yne doing some
at By The River brew Co's Trakol, where he was spotted enjoyi
chips with his film crew.

FRYING TONIGHT

xcellent work on the part of fish and cl
which has been named in the top 10 in the UK by the UK's finest
newspaper of record, The Times.

Lewis's imp! illustrious ta:
and chips, and the crab and lobster landed in
th rved. Th ave Ne
honourable mention in its round-up.
Lewis’s Fish Restaurant, Main Street, Seahouses, NE68 7RQ
tel [phone], lewissfishrestaurant.co.uk

e@ahouses on the day
also on Main Street, an

COOK!

PICKLED WALNUTIP
CORNISH PASTIES

Serves 6

INGREDIENTS

For the pastry:

500g strong white bread flour
Tisp salt

150g unsalted butter, diced
100g lard, diced

1 egg, beaten, to seal

and glaze

For the filling:

400g rump steak, fat removed
and cut into 1cm cubes

300g waxy potatoes, cut
into Icm cubes

200g swede, peeled
and chopped into

Icm cubes

2 onions, finely chopped
3 pickled walnuts, thickly
sliced (we used Opies)
salt and pepper to taste

METHOD

Rub the flour, salt, butter and lard together in a mixing bowl
using your fingertips until the mixture resembles breadcrumbs.
Add 100ml water and bring together to form a dough.

Turn out onto a floured surface and knead for 3-4 mins until it
begins to stretch. Place in a bowl, cover and chill for 2-3 hours.

Preheat oven to 200C/Gas 6 and line a large baking tray. Place
the steak, potatoes, swede and onions in a mixing bowl, season
with salt and pepper, add the pickled walnuts and combine.

Remove dough from the fridge and turn onto a floured surface.
Divide into 6 balls and roll each into a circle about 23cm (use a
side plate as a guide, trimming the pastry around it).

Spoon filling onto one half of each circle, leaving a 1cm border,
and brush the edges with egg. Fold the pastry half over the top
of the filling to form a half-moon, pinch together and crimp the
edges. Transfer to a greased baking tray and chill for 1 hour.

Remove from the fridge and brush pasties with the remaining
egg to glaze. Bake for 10 mins, then lower the oven to 160C/Gas
3 and bake for a further 45 mins until golden.

Serve warm or eas ah fi
STARTERS

HINNIES LUNCH CLUB
TASING WITH ST MARY'S GIN

AUGUST 10
Whitley Bay restaurant Hinnies will welcome Martin Summers from
St Mary’s Gin to talk about the business, its future plans, and host a
tasting of St Mary's products, which are distilled in North Tyneside.
Enjoy a complimentary glass of fizz on arrival followed by an insight
into St Mary’s Gin company with taster cocktails, and then a two-
course lunch and coffee. £25pp.
www.blackfriarsrestaurant.co.uk/events/1694/hinnies-lunch-club-
a-tasting-with-st-marys-gin

CHEESETOON:

THE NORTH

EAST CHEESE
FESTIVAL

JULY 22-24
Celebrate all things cheese over
three days at Salt Market Social,

North Shields.

The event will feature local

cheese street food traders,

independent artisan cheese
retailers, live bands, musicians
and DJs across all the sessions.

S3pp + booking fee
www.cheesetoon.co.uk

1 O appetitemag.co.uk

BRINKBURN
STREET
BREWERY AND
BEER TOUR

MONTHLY
Meet the brewers, enjoy a tasting
session and lunch at Brinkburn
Street Brewery. The beer
flights change each month and
sessions take place throughout
the summer, with tours and
tastings from £25 and full brewery
experiences from £35 available.
www.brinkburnbrewery.co.uk/
pages/events

The region’s best
Restaurant Award

Pine’s Cal Byerley
& Sian Buchan
(Joe Taylor
Photography)

owner Sian Buc

us, and it

cognises the hard wo

of all the team.

OPEN ALL
HOURS

Artisan bakery, café and bistro
Kennedy & Rhind is now open
Fri and Sat until 89m and Sun-
Thurs until Spm. The menu
from chef David Kennedy and
baker Murray Rhind includes
carpaccio of beef with rocket,
tomato and parmesan salad;
whipped cod roe, fennel, dill
and watercress salad with
sourdough; and vegan soba
noodle salad with crispy tofu
and soy and sesame dressing.
Kennedy & Rhind, Holly
Avenue West, Jesmond
Newcastle, NE2 2AR

tel [phone]
www.kennedyandrhind.co.uk