Author: Rosie Jenkinson

Hoisin Duck Pancakes by Melissa Hemsley

“While it would be impossible to recreate true Chinese-style duck at home, this version comes with a big thumbs-up from my family. It uses duck breasts, speedy to cook and widely available, and quick pancakes made with chickpea (or gram) flour. The best thing about the recipe is the hoisin sauce, brightened with orange juice or any citrus and creaminess from the tahini. It’s simple to make and tastes like the real deal.” – Melissa Hemsley Serves 4 Ingredients 4 duck breasts (skin on; total 600g) 1 teaspoon Chinese five-spice powder A good pinch of sea salt For the...

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Food Review: The Imperial Restaurant, Gateshead

Take a wok inside the Imperial Restaurant and you’ll definitely be wonton to return, says Georga Spottiswood. A banquet fit for a king – or a brother’s 30th birthday. That’s exactly what you’ll find on the menu at the Imperial Restaurant in Low Fell, Gateshead. And when I say banquet, I mean it, in the most literal sense. Plates of sizzling steak Cantonese style; king prawns in Cointreau; scallops with ginger and spring onion will just keep appearing before your eyes. It was my brother’s 30th and a family meal was on the agenda. Ok, you’d think me running...

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New Gin On The Block: Rhubarb and Rosehip

From today the eagerly anticipated presale of The Lakes Rhubarb and Rosehip Gin Liqueur by The Lakes Distillery begins. Customers will be able to get their hands on The Lakes Distillery’s newest release from March 2018. Interest received has surpassed expectation and shown an explosion of enthusiasm for the new addition. Dhavall Gandhi, Master Blender, describes the new liqueur as “a warming and sweet infusion that complements the fruity characteristic of our juniper-led classic Gin”. The Lakes Distillery is again demonstrating consistent product innovation, introducing a unique flavour profile to the market. Within the company, the retail and wholesale...

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Candice Brown Is Coming To Town

One of Britain’s most recognisable bakers is looking forward to visiting the North East as she brings her showstopping style to this year’s Bishop Auckland Food Festival. Winner of the 2016 Great British Bake Off thanks to her unique creations, Candice Brown will be sharing her baking tips in the Cookery Theatre at Bishop Auckland Town Hall on Sunday, 22 April. Having started baking at just four years old, the former secondary school teacher wowed judges Mary Berry and Paul Hollywood to be crowned winner and has since become a full-time baker and TV personality. Candice, who competed in...

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Celeb Chefs Head To Eat & Drink Festival 2018

Top food and drink celebrities Aldo Zilli, Monica Galetti, Rosemary Shrager, Dean Edwards, Theo Randall and Olly Smith head to the Eat & Drink Festival 2018, running from 17 March to 2 April at Olympia London. On-hand to provide tips and advice to the public, visitors can see these kitchen super-stars and beverage professionals live on the Foodie Stage and at The Drinks Station throughout the 17-day event. A recent survey by Direct Line Home Insurance revealed that only 50% of people in Britain cook every day. Due to a rise in online apps which make it quick and...

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Chef Interview with Sat Bains

Sat Bains is one of Britain’s most revered chefs and despite more than 30 years in the industry, he is still looking to blow people away. By Michael Parker, deputy editor, The Staff Canteen   His eponymous restaurant is Nottingham’s only Michelin-starred venue and it’s no surprise, as Sat Bains’ cutting-edge methods continue to keep him at the culinary forefront. The restaurant is set within an industrial estate just off the A52. You will need to drive under a flyover and pylons before reaching it and as first impressions go, you could quite easily mistake it for just another...

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Chef interview: Steve Scoullar, The Ivy

Meet 32-year-old Steve Scoullar. He’s travelled the world aboard six-star cruise lines, bought a great white shark in Seoul and always has his fridge stuffed with cheese. Now, Steve is heading up the kitchen at The Ivy St Helen’s Square in York, where he has lived for 25 years. What inspired you to become a chef? I was interested in both cooking and eating food from a very young age. My inspiration came from my gran, she was a fantastic cook. The smells from her kitchen fascinated me, as did her food. What made you work on sixstar cruise...

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Chicken, Chilli & Basil Pancake Wraps

These are bit like Southeast Asian fajitas and are dang tasty. If you like, bring the components to the table – pancakes, chicken, and garnishes – and invite everyone to assemble the wraps themselves. Don’t forget the squeeze of lime – it brings all the flavours to life.   TAKES 1 hour 15 minutes SERVES 4–6 Ingredients For the crêpe batter: 130g (4½oz/1 cup) plain or wholemeal plain flour ½ tsp sea salt 1 egg, lightly beaten 300ml (10fl oz/1¼ cups) whole milk 1 tbsp butter, melted and cooled melted butter or vegetable oil, for frying 1 tsp chicken...

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Coconut Pancakes with Sticky Salmon and Shredded Vegetables

The salmon here is sticky and burnished on the outside, while the flesh is meltingly soft and flavoursome. It goes perfectly with the coconut pancakes and crisp vegetables.   TAKES 50 minutes MAKES 4 pancakes   Ingredients For the marinade: 2 garlic cloves, crushed 5-cm (2-in) piece fresh ginger, peeled and grated 2 tbsp mirin 75ml (2½fl oz/¹⁄³ cup) soy sauce 2 tbsp runny honey 1 tsp vegetable oil 1 tsp toasted sesame oil a squeeze of lime juice, plus more to serve For the coconut crêpe batter: 3 tbsp desiccated coconut 130g (4½oz/1 cup) plain (all-purpose) white flour 3...

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Ham Hock & Rose Harissa Crêpes

Rose harissa in crêpe batter is a bit of a revelation, imparting a lovely flavour and just a little heat. It tends to be milder than some of the fiercer harissa pastes, so take care if you use another variety.   TAKES 1 hour, plus 30 minutes standing MAKES 6 crêpes Ingredients For the salad: 1 avocado 60g (2oz) baby salad leaves 3 tbsp olive oil 1 tbsp lime juice sea salt flakes freshly ground black pepper For the crêpes: 1 tbsp rose harissa 130g (4½oz/1 cup) plain (all-purpose) or wholemeal plain flour ½ tsp sea salt 1 egg,...

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Chef Profile | Dean Wade, Head Chef of The Ivy Harrogate

Meet 38-year-old Dean Wade. The born-and-bred Yorkshireman has more than 20 years’ experience as a chef. He hates his mum’s mashed potato, has indulged in lamb’s brain and … he’s head chef at The Ivy Harrogate, which opened its doors in November 2017.   What inspired you to become a chef? I got a job as a kitchen porter 20 years ago and found that peeling carrots and chopping parsley when the chefs were too busy really interested me. I also noticed how much fun the kitchen environment was and this made me realise I wanted to be a...

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Little Chocolate Pots by Melissa Hemsley

“These lovely little pots are not only rich and smooth, they use just five ingredients and take only five minutes to make. They are perfect for preparing ahead of time as they need to set in the fridge, then all you need to do is pull them out at pudding time and grate over a little chocolate to serve. You can use any type of milk here. Nut milk  makes the mixture moussier and lighter. Coconut milk makes it really rich and quite thick but without tasting coconutty. These pots will keep, covered, in the fridge or freezer for...

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Quinoa Power Porridge by Melissa Hemsley

Breakfast is Served! “Choose from three different quinoa options and play around with flavours. I’m a fan of porridge in a flask for an easy warming breakfast on the go. If I have people over, I make a huge pan of porridge and put small bowls out with a selection of flavours and toppings to let everyone help themselves.” – Melissa Hemsley Serves 2 Ingredients 400–500ml any milk 500ml hot water 2 teaspoons coconut oil or butter 1 teaspoon vanilla extract 2 teaspoons maple syrup or raw honey (optional) Quinoa Options 200g quinoa flakes Quinoa flakes: Toast the quinoa flakes in a dry pan...

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Top 10 Coffee Spots in the North East & East Yorkshire

With new speciality shops cropping up across the North East and pioneer roasters opening their doors to coffee vans, there’s never been a better time for a caffeine-fuelled road trip. Kathryn Lewis, editor of The North & North Wales Independent Coffee Guide shares some of her top coffee spots   BEDFORD ST COFFEE, MIDDLESBROUGH Laptop lingerers, coffee-lovers and shoppers find solace in this stylish space in the heart of Middlesbrough. Swing by for a swig of the good stuff and you won’t be disappointed by the choice on offer. An array of its own Rounton single origin espressos, alongside...

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Cocktail Recipe | Bloody Mary by The Ivy Collection

We asked for one of The Ivy’s signature cocktails for you to try out at home – so give this Bloody Mary a whirl. Ingredients 50ml Ivy Chase Gin 15ml spice mix 200ml tomato juice 5ml lemon juice Tabasco sauce 2tsp English mustard 2tsp horseradish 2tsp black pepper 3 fresh chilli peppers 2tsp salt 1 celery stick 1/4 head garlic 5 basil leaves Worcestershire sauce Method The Spice Mix: Add all the ingredients apart from the Worcestershire sauce to a blender and blend, then pour the mixture into a bowl. Once this is done add just enough of the...

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Review | Matfen Hall

Excellent service, food and little touches makes Matfen Hall the perfect get-away retreat. Sometimes I feel that to get away from it all requires a lot of effort. Driving for an excessive amount of time along winding roads in the countryside or hopping on a plane to somewhere off the grid and more ‘remote’. It seems like something you need to schedule, plan for in advance, and something that doesn’t happen as often as it should. All of us need to shut off from the noise at times, but this time I chose to do it closer to home....

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Raspberry and Cucumber Collins by The Gin Bar

Sip in style with this fruity cocktail from The Gin Bar at Crowne Plaza, Stephenson Quarter, Newcastle.   Ingredients 50ml Hayman’s Gin 15ml fresh lemon 20ml sugar syrup 4-5 raspberries 4 thin slices of cucumber Soda top Method Add the raspberries and cucumber to your Boston cocktail shaker and muddle. Then add the Hayman’s gin, lemon and sugar syrup. Fill the Boston shaker with ice then shake for eight to ten seconds. Fine strain into a tall glass filled will ice then top with soda. Garnish the drink with a cucumber fan. Images by Sean Elliott...

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Food News: AA Announces New Multi-Rosette Awards

New three and four AA Rosettes announced for restaurants across the UK. The AA has been awarding Rosettes to restaurants since 1956, with the top award of five rosettes being introduced in 1991. The multi rosettes are awarded bi-annually in January and September, with success being determined by one or more visits by an AA inspector to an hotel or restaurant. Four AA Rosettes Moor Hall Restaurant with Rooms in Ormskirk, Lancashire has been awarded four AA Rosettes, only four months after achieving their third Rosette in September 2017. They are the only restaurant to be awarded this accolade...

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#NationalPieDay – Minced Beef & Horseradish Pie by John Whaite

Tuck into this Minced Beef & Horseradish Pie by John Whaite for #NationalPieDay. I’m a Lancashire lad, so for me the pie is almost an auspicious symbol. Much as I appreciate a range of fillings, I personally believe that it’d be hard to find a pie to compete with a simple minced beef with its silky gravy and short, crisp pastry. I add the horseradish sauce here because I like the heat and slight sourness, but if you prefer to leave it out, feel free to do so. And when it comes to a sauce on the side – I...

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Open Partridge and Pancetta Toasties with Onion Compôte by Tom Kitchin

“Who doesn’t love a toastie? This open partridge toastie is my way to take the toastie experience to a whole new level. I love to serve it with an onion compôte, which brings a lovely natural sweetness to the dish. Don’t be shy to experiment and add other ingredients to give this recipe your own personal touch.”   Open Partridge and Pancetta Toasties with Onion Compôte Serves 4 Ingredients 4 partridge breasts, skinned olive oil butter for spreading 4 sourdough bread slices 2 hard-boiled free-range eggs, sliced 8 pancetta rashers, cooked until crispy watercress sprigs 4 slices cheddar cheese...

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Chef Q&A: Mark Percival, Head Chef at Langley Castle, Hexham

Mark Percival is head chef at Langley Castle, Hexham. The 32 year old, who lives in Westerhope with his wife Emma, trained in classical French cuisine. I’ve always wanted to be a chef … I can’t remember a defining moment, it’s just something I always knew I wanted to do. So I finished my last exam and went to work at The Vermont, in Newcastle. If I wasn’t a chef … I’d have no idea what I’d do. I think I’d probably travel. I spent a year in Australia. It’s a place that’s massively influenced by Asian food, although...

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Restaurants 2018 Michelin Guide

If you’re into your Michelin-star food, take a look at these North East and Yorkshire restaurants that have retained their star for 2018. The Michelin Guide also features 27 new Bib Gourmands – chosen for their good-quality and good-value cooking – with four new additions from the region making the list in this edition. So there’s plenty of choice to add to your foodie bucket list this year. TWO STARS UNFUSSY FOOD The Raby Hunt, in Summerhouse, Darlington, is housed in a 200-year-old Grade II- listed building and serves one menu of modern, unfussy food. This year has seen...

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Drinks News: Success for The Lakes Distillery in the 2018 Global Distillery Masters

On the cusp of a superb 2017, The Lakes Distillery enter 2018 with a host of accolades at the 2018 Global Distillery Masters, with medals in three categories; Best Distillery Facilities -Master, Consumer Experience -Gold and Digital and Social Media. For the third consecutive year, The Lakes Distillery won the Master Award for the distillery facilities, the penultimate award. This honour is given to distilleries for their innovative offering of tours, food and beverage offering, attractions and added value services. Judges noted new tours including the Alpacas, bespoke masterclasses, the events held in the private dining room and, of...

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Gold Award for Ramside Hall Hotel, Golf and Spa

Ramside Hall Hotel, Golf and Spa in County Durham has received a Gold Award from Visit England, sealing its spot among the best hotels in the UK. Ramside Hall has been promoted to gold status having previously held the silver rating, following a recent visit from Visit England inspectors. Gold ratings are awarded to hotels which excel in hospitality and hold top scores for bedrooms, bathrooms, food and cleanliness, and gives guests assurance that they are staying at a top scoring venue. Along with the gold status, Ramside Hall has also been awarded a four-star rating, at the same...

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