Simply Clitheroe - Jennings Campbell Bibby

Transcription

SimplyClitheroeFoodFestival_2015.qxp_Layout 1 20/07/2015 16:11 Page 1
SATURDAY AUGUST 8th 2015
FESTIVAL GUIDE
ALL YOU NEED TO KNOW
AND MORE!
LANCASHIRE’S CULINARY
UPPER CRUST REVEALED
SPOTLIGHT ON THIS YEAR’S
SPONSORSHIP STARS
LOOKING BACK AT
FIVE YEARS OF
FESTIVAL FUN
Victor
YU
Rachel KHOO
CHILDREN’S
COOKERY ZONE
GETS ‘ROYAL’
MAKEOVER
inside...
DEMONSTRATES
THE ART OF
CHINESE
COOKING
– PLUS –
SHARES SOME OF HER
FAVOURITE RECIPES!
HOW TO COOK
PERFECT CHINESE FOOD
Chef Jeremy Pang
HEALTHY FISH PIE
Dr Hilary Jones
LANCASHIRE FOOD WASTE
WARRIOR • Gill Watson
LATEST FUNKY
FOOD TRENDS
S I M P LY C L I T H E R O E M A G A Z I N E • S P E C I A L E D I T I O N
EXCLUSIVE
INCENTIVE PACKAGES
NOW AVAILABLE AT
VALLEY VIEW
Choose the good life
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TWO SELECT LOCATIONS AT COPSTER GREEN AND BILLINGTON
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Feast your eyes
on our souvenir
edition!
Hello and welcome to your special souvenir edition of
Simply Clitheroe magazine . . . dedicated to all matters foodie.
We’ve teamed up with Ribble Valley Borough Council and the
Clitheroe Food Festival Company to bring you 25,000 souvenir copies
of your magazine, which we hope will help you navigate your way
through the day.
The Clitheroe Food Festival – now in its fifth year – is the much loved
food event of the year when friends and families gather to sample the
very best Lancashire produce on offer in a festival environment.
WELCOME TO THE
Simply Clitheroe
2015 FOOD
FESTIVAL
MAGAZINE
Last year nearly 20,000 visitors came to the town to scour stands for
local food and drink.
This year the Festival celebrates ‘World Cuisine’ – through the mastery
of Yu and You, Duk-Pond, Olive Tree Brasserie and ‘Fresh and Fruity’
Italian.
Children can get stuck in too with their own cookery school presented
by the ‘Royal Academy of Culinary Arts’ where experience and
education collide and a love of food and nutrition begins.
And there will be live music, street food, fun fairs, archery and pop up
bars and restaurants at every corner.
You can book extra activities via the website at
www.clitheroefoodfestival.com and enter the competition
to win a ‘Festival Hamper’.
We hope you enjoy the magazine and manage to get along to the
Clitheroe Food Festival on Saturday 8th August.
See you in September with your next issue of Simply Clitheroe!
Sarah
Sarah Rigg, Editor
EDITORIAL:
Sarah Rigg: 0746 294 3954 [email protected]
ADVERTISING/MARKETING:
Tony Jennings: 01704 534653 [email protected]
SIMPLY CLITHEROE
3
The key to effective
property marketing
Five branches working for you, East Lancashire and beyond
Clitheroe
5 & 7 Castle St.
BB7 2BT
01200 427331
Whalley
39 King St.
BB7 9SP
01254 825556
Accrington
22 Blackburn Rd.
BB5 1HD
01254 234266
Blackburn
68 King William St.
BB1 7AG
01254 662223
Great Harwood
45 Queen St.
BB6 7QP
01254 881970
www.mortimers-property.co.uk
London Park Lane Associated Office:
119/121 Park Lane, London W1K 7AG 0207 4094665
Proud supporters of the Clitheroe Food Festival
for the last five years
Proud sponsors of the Ribble Valley
Aviva Tour of Britain stage 2015
PLAN YOUR
FESTIVAL
Showcasing over 100 of the finest Lancashire producers,
Clitheroe Food Festival is one of the UK’s leading
food and drink events and shouldn’t be missed.
The festival is FREE to enter and includes live music, fun fair, treasure hunt,
beer festival, parent and child zone… with tickets now available for cookery
demonstrations, tutored tastings and producer talks. PLUS new for this year –
The Food Academy, five cooking workshops for children see website for ticket
details, just £2.50 per event.
Event
Time
Price
10:00 - 10:45
£7
Simply Black and White Cooking Andy Holt RS Ireland Black Pudding
10:30 - 11:15
£6
Choc Amor Tastings
Paul Williams Choc Amor
10:45 - 11:30
£6
Livin La Vida Loca Cookery
Andrea Mellon Duk Pond
10:45 - 11:30
£8
The Cocktail Hour
Escape Coffee and Cocktails
11:00 - 12:00
£6
Taste of Greek Sunshine
The Olive Tree Brasserie
12:00 - 12:45
£8
Wow Factor Canapés
Michael Heathcote Duke of York
12:00 - 12:45
£7
Hug a Honeybee
Craig Hughes Crossmoor Honey
13:00 - 13:45
£6
Fresh and Fruity Italian
Maurizio Bocci La Locanda
13:15 - 14:00
£8
Baricca’s Mini Wine School
Jane Cuthbertson Baricca Wines
13:30 - 14:15
£7
The Herb Garden
Maureen Little Bee Garden
14:15 - 15:00
£6
China’s Greatest Dishes
Victor Yu You and Yu
14:30 - 15:15
£8
Goosenargh on the Menu
Reg Johnson Johnson & Swarbrick
14:30 - 15:15
£7
Childrens Cookery Workshops
5 workshops
10:30 - 16:15
£2.50
World Class Coffee Knowledge
Exchange Coffee Company
In association with
With thanks to our festival sponsors
In partnership with
SIMPLY CLITHEROE
5
Contents
SIMPLY CLITHEROE MAGAZINE • Issue three
20
8
FOOD FESTIVAL SPECIAL
8
14
17
20
24
26
33
35
36
42
46
49
52
54
57
62
63
67
68
70
73
82
Rachel Khoo’s recipes for a happy life.
Britain’s Street Food revolution.
Foodie Fun Day for the young ones.
Jeremy Pang • How to cook Chinese food.
Five years of Festival Fun.
The Crunch Bunch.
Al fresco dining at Gibbon Bridge.
Dr Hilary Jones • Eat well to avoid diabetes.
Hilary Shepherd • Wine, dine and shop under one roof.
Romy Gill • Spice up your vegetarian dishes.
Douglas Lee Dental Associates • Implanting confidence!
The new food trend • Moss and Seaweed.
Gill Watson predicts a food riot.
Cowman’s • Ribble Valley’s famous sausage shop.
Nigel Evan’s Valley of the Food Kings.
Delivering a better experience • Birchall Foodservice.
Best British Food Inventions.
Travel • Britain is top holiday spot.
Travel • Avista Travel.
Travel • Bizarre Britain.
Escape the everyday at The Spa Hotel.
Melt• A hidden gem.
Advertising: 01704 534653
Editorial: 0746 294 3954
Simply Clitheroe is designed and produced by
Jennings Campbell Bibby • 01704 534653
Editorial content by Sarah Rigg
[email protected]
The information in this guide is published in good faith from
information supplied, which does not imply recommendation
or approval by the publisher who cannot accept responsibility
for the views expressed by contributors or for the accuracy of
claims made by advertisements appearing in this edition.
you can view all issues of SimplyClitheroe online:
www.simplyclitheroe.co.uk
36
42
SIMPLY CLITHEROE
7
KHOO
CALM
........................................................................................................................................................................................
and
COLLECTED
CHEF RACHEL’S RECIPE
FOR A HAPPY LIFE
After years of living in Paris, Rachel returned to her
hometown of London, which has always been a
source of creativity and inspiration for her.
Excited by the growing and ever evolving food scene across the
city, Rachel decided to make London the focus of one part of
her latest book ‘Rachel Khoo’s Kitchen Notebook’.
Beyond London, the rest of Europe has always intrigued Rachel.
With stints living in Germany and Paris, where she found fame
with ‘The Little Paris Kitchen’, Rachel decided to cast her net
wider and explore some of the continent’s cosmopolitan cities
and lesser known foodie destinations.
‘Rachel Khoo’s Kitchen Notebook: Cosmopolitan Cook’ took
Rachel to the likes of Istanbul’s Princes’ Islands and the iconic
city of Naples, Rachel’s favourite Italian city. Rachel channels the
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SIMPLY CLITHEROE
inspiration from her adventures into yet more beautiful recipes
which can be found in the book, such as Turkish Coffee Creams.
Today Rachel shares some of her favourite recipes which she
hopes will take you on a journey of taste.
She says:
“For me, travel is such an important part of my creative
process. Simply being in a new space immediately
inspires me – whether it’s the thought of discovering
a vintage shop, a flea market, or a wonderful little
hole-in-the-wall serving fresh local fare.
“I hope you enjoy some of my favourite places
from my travels.”
To order copies of Rachel’s books, visit her website:
www.rachelkhoo.com
CELEBRITY CHEF RACHEL KHOO RECIPES
......................................................................................................................................................................................
Rachel Khoo shares some of
her favourite recipes which she
hopes will take you on a journey
of taste . . .
Spice-rubbed trout
When it comes to spice rubs,
I have some friends who guard
their personal recipe the same
way Coca-Cola guard theirs.
I, however, am happy to share
my special blend of spices.
Making your own custom spice
rub is probably the simplest way
of adding your own personal
touch to dishes.
This recipe is really just a starting
point and can be easily adapted
to your taste. Once you get the
hang of balancing the flavours,
the possibilities are endless.
Serves: 4 people
Preparation time: 30 minutes. Cooking time: 20 minutes
Tip:
This spice rub works well
with all sorts of other things.
Try spreading it on aubergine slices
and drizzling with a little oil before
grilling. It’s also a great rub for chicken.
Get ahead:
Make the spice rub a few days before
and keep in a sealed jar. You can
easily double the quantity
and store it to season
other dishes.
Ingredients:
4 whole trout (approx. 300g each), gutted and scaled
1½ unwaxed lemons
1 small bulb of fennel (250g), halved and finely sliced,
keeping the leafy tops
a large handful of roughly chopped fresh flat-leaf parsley leaves
200g giant couscous
250g French green beans, trimmed and cut into 1cm rounds
1 tbsp olive oil
sea salt
Method:
For the spice rub:
2 tbsp sumac • 1 tbsp smoked paprika • 1 tbsp sugar
1 tbsp sea salt • 1 tbsp ground cumin • ½ tbsp ground ginger
½ tbsp ground cinnamon
5. Cook for a further 2 minutes, or until al dente, and drain.
1. Preheat the grill to high.
Blend the ingredients for the spice rub in a pestle and mortar.
2. Smear the spice rub generously all over the outside and inside of
the trout, then place on a foil-lined, lightly oiled baking tray.
3. Thinly slice one of the lemons. Stuff the fennel, parsley and lemon
slices inside the cavity of the fish. Place the fish under the grill. Grill
for 5–10 minutes on one side, then turn the fish over and cook for
a further 5 minutes on the other.
4. Meanwhile, bring a pot of salted water to the boil and add the giant
couscous. Boil for 3 minutes, then add the French green beans.
6. Zest and juice the remaining ½ a lemon. Toss the beans with the
oil, lemon zest and juice and a little salt. Serve each fish whole
with the couscous on the side. Garnish with the leafy fennel tops.
SIMPLY CLITHEROE
9
........................................................................................................................................................................................
Slow-roasted pork belly with sloe gin
Slow-cooked pork belly has to be one of the most
tender cuts, thanks to the rich layers of fat that sandwich the flesh. I like to offset the fattiness of the meat
with something fresh and crunchy, which is where
the iceberg wedge comes into play. Try this dish as a
lighter and more summery take on the traditional
roast belly of pork.
Serves: 4 – 6 people
Preparation time: 30 minutes
Cooking time: 31⁄2–4 hours
Marinating time: 4 hours or overnight
Ingredients:
1kg piece boneless pork belly,
skin scored and patted dry
1 tbsp sea salt flakes
4 red onions
1 head of iceberg lettuce
1 unwaxed lemon
200g thick Greek yoghurt
a pinch each of sugar and
sea salt
For the marinade:
150ml sloe gin
80g runny honey
2 tsp white pepper
1 tbsp red wine vinegar
200g redcurrants or mixed berries (frozen is fine),
plus a handful to garnish
Method:
1. Mix the marinade ingredients in a shallow glass or ceramic dish.
Tip:
If you can't get hold of
2. Place the pork in it carefully, making sure that the marinade doesn’t touch
the skin. Leave uncovered and place in the fridge for 4 hours or overnight.
sloe gin, use cassis or a light
3. When the marinating time is up, preheat the oven to 220°C (fan).
fruity red wine like Grenache.
4. Pat the skin of the pork dry with kitchen towel. Place on a tray,
setting the marinade to one side, and use a blow-dryer for 2– 3
minutes to remove all the excess moisture from the skin. Rub the
skin thoroughly with salt flakes, getting into the scoring.
Get ahead:
Marinate the pork belly up to
2 days in advance.
5. Peel the red onions, cut into quarters and place at the bottom of a
roasting tin, then pour over the marinade and lay the pork belly skin
side up on top. Roast for 30 minutes, then turn the heat down to
150°C and roast for 2½ –3 hours, or until very tender.
8. Finely zest the lemon and mix into the Greek yoghurt
with the sugar and salt. Add a squeeze of lemon juice.
6. Remove the pork from the oven. Take the onions out and set aside.
Crank up the heat again to 220°C and place the pork back in the
oven for about 10 minutes, or until the skin is crispy.
9. To serve, place a large wedge of iceberg on a plate
and top with the pork, onions, skin and berries.
Drizzle with the yoghurt dressing.
7. Remove the pork from the oven. When cool enough to handle,
separate the skin from the flesh. Slice the pork belly into slivers and
chop the skin into small crouton-sized pieces. Cut the lettuce into
thick slices, then wash and dry (keeping them whole).
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SIMPLY CLITHEROE
......................................................................................................................................................................................
Pistachio and
pomegranate cake
Turkish pastries, such as the intensely sweet and
extremely sticky baklava, were nothing new to
me; however, the pomegranate juice stands that
cropped up on Istanbul's street corners were a
delightful discovery. The dark red juice makes for
a refreshing drink, and although it’s a nightmare
if you get it on your clothes, it’s perfect for
colouring icing the natural way.
Serves: 8 – 10 persons
Preparation time: 20 minutes
Baking time: 50 minutes
Ingredients:
For the sponge:
2 x 150g pots of natural yoghurt
100g pistachio kernels
1 x 150g yoghurt pot of caster sugar
1 x 150g yoghurt pot of sunflower oil
2 eggs, lightly beaten
1 tsp vanilla extract
2 x 150g yoghurt pots of plain flour
2 tsp baking powder
½ tsp sea salt
For the yoghurt icing:
½ a pomegranate
250g icing sugar
50g natural yoghurt
Equipment: a 20cm springform tin, buttered and floured
Method:
1. Preheat the oven to 160°C (fan).
2. Empty the contents of the yoghurt pots into a bowl, then wash and
dry them ready to measure the remaining ingredients. You’ll need
one for wet ingredients and one for dry ingredients. Whizz the
pistachios to a fine powder in a blender.
3. Put the caster sugar and oil in a large bowl or standing mixer
bowl, then mix together with an electric hand whisk or the whisk
attachment for 2 minutes, until the sugar has dissolved. Gradually
add the eggs and vanilla extract. Fold in the yoghurt, then add the
flour, baking powder, salt and ground pistachios and gently fold
them in.
4. Spoon the batter into the tin. Bake for 50 minutes or until a skewer
comes out clean. Leave to cool for 5 minutes before turning out on
to a wire rack to cool.
5. When the cake is cool, place the pomegranate skin side up in your
hand with your fingers spread out. Hold the pomegranate just
inside a big bowl before hitting the back of the fruit with a wooden
spoon.The seeds will fall through the gaps between your fingers.
6. Sift the icing sugar into a bowl, then add the yoghurt and mix well
to get a thick pouring consistency. Pour on top of the cooled cake,
gently guiding it down the sides. Once the icing has stopped dripping,
take the pomegranate juice and dot several drops along the top of
the cake. Drag a skewer or toothpick in a figure-of-eight pattern
through the drips of pomegranate, swirling it all around the cake.
7. Stick the pomegranate seeds to the side of the cake when the icing
has stopped dripping. If it’s difficult to make them stick, chill the
cake for 10 minutes in the fridge first.
SIMPLY CLITHEROE
11
Downham, Clitheroe, BB7 4BJ
01200 441227 www.asshetonarms.com
AsshetonArms
@AsshetonArms
Barley Village, Burnley, BB12 9JX
01282 690868 www.barleymowpendle.co.uk
Barley-Mow
@BarleyMowPendle
Visit our ‘SEAFOOD SHACK’ at
Clitheroe Food Festival under the
clock on Market Street.
www.seafoodpubcompany.com
Chipping Road, Thornley, Longridge, PR3 2NB
01772 782370 www.derbyarmslongridge.co.uk
Derby-Arms
@Derby_Arms
Elegant, sophisticated and some of
the finest food in the country.
The Manor House and Garden Lodge comprises
of 26 individually styled bedrooms including an
opulent master suite
Elegant & stylish Michelin-starred restaurant
The Garden Terrace in the summer
Louis Roederer Private Dining Rooms
Menus created by celebrated chef, Nigel Haworth
Seasonal 3-course lunch menu inc.coffee - £32.00
Sunday 4-course lunch menu inc. coffee - £42.00
Menus by Nigel Haworth and Lisa Allen
Overnight Gourmet Getaways
Afternoon Tea available to non-residents Monday
to Friday - from £22.00
A la carte, gourmet and tasting menus available
lunch and dinner
Overnight Gourmet Breaks from £325 per room,
based on two people sharing
The perfect Afternoon Tea
Special occasions and celebrations
Northcote Road, Langho, Blackburn, Lancashire BB6 8BE
Telephone: 01254 240 555
www.northcote.com
/northcoteuk
/northcoteuk
10 miles from M6 Junction 31 • 6 miles from M65 Junction 6
£5
OFF PER PERSON
Join us for lunch and discover Northcote for yourself.
Visit Northcote from Monday to Friday and receive a discount of £5.00 per person when
enjoying lunch from our 3 course Seasonal or A La Carte menus with our compliments.
Present this voucher to a member of staff when you visit. Offer valid until Friday 28th August 2015
Richard Johnson
is the founder of the British Street
Food Awards and the author of
Street Food Revolution.
Here in Richard talks us through
the mood for great street food –
and reveals how you too can grab a
slice of this soaring sector’s profits.
BRITAIN’S
REVOLUT ION
STREET
–FOOD–
‘‘
My foray into Street Food began ten years ago. As the
then restaurant critic of the Independent newspaper
I was sent to profile Marco Pierre White in New York.
It was quite an adventure and we’d had a ‘heavy night’
where we ended up at Jay-Z’s party. The evening had got
a bit out of hand, and let’s just say, it was a late one!
The morning after the night before, Marco and I staggered
blinking in to the Manhattan daylight looking for something
substantial to eat. I was staggered by the diversity of the
cuisine on offer on the street. You could eat the world in four
or five blocks. There were Vietnamese noodles, hot dogs,
burgers, and even an Ethiopian fella selling teff; a spongy
bread with this extraordinary meaty sauce.
Something special happens in a street food queue.
You commune with people in a way you don’t normally
do at a restaurant. You are talking about the food you
are eating, and inevitably whatever the person next you
has got is something you wish you had chosen!
Sitting in the park eating, I thought why can’t we do this sort
of food, outdoors, at home? I lived in London and realised
the demographic was the same as New York, the weather
was roughly the same, so why was British street food no
more than blokes selling food to drunk people at 2 o’clock in
the morning? Why couldn’t it be soups, salads,
from all corners of the world, presented
from really cool vans, trucks and
trailers? Why was our street food
scene ugly and prone to give you
food poisoning?
At that time we were sorting out
our restaurants; starting to not
be the laughing stock of the
world, but when it came to
street food everything was just
languishing.
14
SIMPLY CLITHEROE
Nearly a decade on, the street food scene is here –
admittedly moving at different speeds in different parts
of the country. London is still at least a year ahead of
everyone else. Saying that some of the most exciting
things are happening outside of London, in Leeds for
example, where we are working with Trinity Leeds s
hopping centre and putting street food traders on the
first floor. There are traders there from all over Britain.
People say the British weather is a problem for street
traders, but there are various ways to get around that,
many are moving inside. In the winter months
you should be providing some kind of
covering, somewhere for people to sit.
Look at getting a patio heater. People
make too much fuss about the
weather in this country. Yes it gets
cold – but eating outside in the cold
is one of the great joys of life.
’’
I like the idea of staying a while and
that’s why I like benches or tables
around, I think that is important.”
Richard’s top tips
for becoming a
street food trader...
l Find your menu and your niche; find your big idea.
For example I’m not much of a cook but I am very good
at breakfast, so if I was going to do street food I would
concentrate on catering for this market.
l Don’t offer a full menu; just do two or three things and
do them very well. The money is to be made in food like
soups and stews that can be dished out really quickly.
l A back story always helps to make your business stand
out from the rest. Pizza Pilgrims is a good example –
their idea right from the word go was to take a 6 week
‘Pilgrimage’ driving their 3-wheeled Piaggio Ape van
back from Italy fitted with an authentic pizza oven.
Everyone loved the idea. They served up from a van
in Soho, then got a book deal and are about to
open a restaurant. They’ve got good pizzas –
but pizzas aren’t hard to do – it is about getting
a good idea. I can’t over emphasise this.
l We have four clear seasons in Britain and we should
celebrate eating outdoors in all of them. Share this
message with the customers. In the winter months you
should be providing some form of covering; somewhere
for people to sit or stand. But covered markets aren't the
only option for traders. Street food is so fashionable in
some parts of the country that the best traders are being
invited to take up residencies in pubs. The Wild Game Co,
for instance, has been offered at The Endurance in
London. And What The Dickens served breakfasts at
The Reliance. Also The Meatwagon, which used to trade
in one beer garden, now heads a chain.
l Decide on your budget. You can go up to
£60,000 for an Airstream trailer down to
£300 for a trestle table, some wipe clean
A-boards and second hand pots and pans.
It doesn’t need to be expensive. A previous
winner of the British Street Food Award
‘Best Looking Mobiler’ went to Café Mor
from Pembrokeshire. Owner Jonathan
Williams found some driftwood and worked
with his brother-in-law to put together a little
Welsh seaside shack, painted it bright blue,
selling cockles, lava bread, bacon seaweed
and welsh cream shoved together in a wrap
– and that won the award. Can’t imagine
that cost them more than a few hundred
quid! Don’t rush out and buy a Citroen H
Van which is what people are doing at the
moment. It actually flies in the face of what
Street Food is all about which is using your
imagination and doing your own thing.
Being individual is what shines through.
Still interested?
Then Richard suggests joining NCASS (National Catering
Association) to take advantage of their wealth of advice
both practical and legal. NCASS has a comprehensive
street food website: www.streetfood.org.uk –
where you can find out everything you need to know.
SIMPLY CLITHEROE
15
Discover the fabulous Summer
Menu at The Three Fishes
The Three Fishes is a short drive from Clitheroe in the hamlet of
Mitton and is a part of the successful Ribble Valley Inns group.
With over a decade of experience the philosophy remains the same today as it always has been.
We champion the freshest local, seasonal produce and it has to be full of flavour... it’s the rule.
So if you like a pub packed with character and al fresco dining in the summer, why not call in next
time you’re passing? We guarantee a mouth-watering menu and genuine Lancashire hospitality.
SPECIAL SEASONAL MENU
Served Monday-Thursday every week at lunch and dinner • 2-courses £12.50 • 3-courses £15.00
CHIPPY TEA FRIDAY - EVERY FRIDAY - 5PM UNTIL 7PM
Enjoy Battered Haddock, Real Chips, Mushy Peas and Tartare Sauce • Adults £8.50 • Children £5.00
THE PERFECT SUNDAY LUNCH
21 Day Aged Roast Rump of Beef, Yorkshire Pudding, Roast Potatoes, Mash Potatoes,
Seasonal Vegetables, Red Wine Shallots and Roast Gravy. Served all day from 12 noon until 9pm.
Ribble Valley Inns are proud to support Clitheroe Food Festival.
THE CLOG & BILLYCOCK
THE THREE FISHES
THE HIGHWAYMAN
Pleasington, Lancashire BB2 6QB
Tel: 01254 201163
Mitton, Nr Whalley, Lancashire BB7 9PQ
Telephone: 01254 826 888
Burrow, Nr Kirkby Lonsdale, Lancs LA6 2RJ
Tel: 01524 273 338
www.theclogandbillycock.com
www.thethreefishes.com
www.highwaymaninn.co.uk
THE BULL
THE NAG’S HEAD
Broughton, Skipton, North Yorks BD23 3AE
Tel: 01756 792 065
Haughton Moss, Cheshire CW6 9RN
Tel: 01829 260 265
www.thebullatbroughton.com
www.nagsheadhaughton.co.uk
For further information on all our Ribble Valley Inns visit www.ribblevalleyinns.com
F DIE
FUN DAY
FOR THE
Y UNG
ONES
M
KIDDY COOKING FUN
AT CLITHEROE FOOD FESTIVAL 2015
Royal cookery lessons for
knowledge-hungry schoolchildren
ORE than a hundred children will be
put through their culinary paces when Prince Charles’
Royal Academy of Culinary Arts (RACA) visits the
Clitheroe Food Festival this year.
Kids will have the opportunity to learn about food and the art of
cooking through a series of unique workshop experiences.
The Trinity Methodist Church Hall, at the
bottom of Parsons Lane, is the venue for
both the ‘Cookery and Changing Zone,’
it is conveniently located right next to the
Castle Fields and the Fun Fair and will be
well signposted on Festival Day.
Run by RACA – a not for profit organization whose Patron is
Prince Charles – there are five workshops to
choose from each featuring a different dish to
create culinary magic and a whole mixing
bowl of fun.
The event is set to be the highlight of
the brand new ‘Children’s Cookery
Zone’ – sponsored by Oakhill, the
independent day school in Whalley,
and Birchall Foodservice.
Alongside the cooking workshops
there will be a designated Baby
Feeding and Changing Zone,
sponsored by First Class Childcare.
Parents will be able to take time
out of the busy day with young
ones and enjoy a coffee and a
moment of calm.
Visit www.clitheroefoodfestival.com and
sign the children up, for a small fee of
£2.50. Each child will be provided with
an apron and chef’s hat and all the
ingredients and know how needed to
make a mini masterpiece.
Limited spaces available.
SIMPLY CLITHEROE
17
Coffee Shop | Wine Bar | Brasserie
EVENTS
Welcome to The Emporium.
A truly intoxicating
lifestyle experience.
Join us for live m
usic on the third
Thursday of ever
y month from 8p
m
20TH AUGUST
Opened back in 2006 as a haven from the mass
production, hard sell ethos that has overtaken the rest of
the world. To this day we have stayed true to our roots.
Lavishly and lovingly converted to create three huge
āŅŅųŸŅüå±ƋĜĹčØÚųĜĹĩĜĹč±ĹÚŸĘŅŞŞĜĹčØƋĘå±ƋĵŅŸŞĘåųå
is relaxed and informal and that’s the way we like it.
eĬĬƋĘųååāŅŅųŸŅýåųĘĜÚÚåĹčåĵŸƼŅƚűĬĬģƚŸƋ
Ę±ƴåƋŅĘ±ƴåØÆŅƋĘŅĹ±ĹÚŅýƋĘåĵåĹƚţ
with Charlese
Charlese will perfo
rm songs ranging
from cool jazz & so
ul to popular Mot
own,
disco and current
chart hits.
17TH SEPTEMBER
with Duncan Heather
A truly top class pe
rformer with an ex
cellent
pedigree. All genr
es of music featur
ed in his
one man show. M
usic to suit all tast
es.
Speak to a mem
ber of
staff for more de
tails.
BEAT THE
CLOCK PIZZA
Oh so simple. The time you order any
pizza between 4:30pm and 6:30pm
becomes the price you pay.
Available Sunday - Friday.
ĘåƼűųåģƚŸƋ±ŸÆĜčØƋĘåƼűųåģƚŸƋ±ŸčŅŅÚØ
ƋĘåƼűųåģƚŸƋƋĘ±ƋĵƚÏĘÏĘå±Şåųú
We don’t go in for static displays we much prefer
the chaotic mix and match that you get when you
have too much stock for too little a shop.
Things at The Emporium get moved, obscured and
occasionally forgotten. It pays to look that little bit
üƚųƋĘåų±ĹÚƋŅåƻŞĬŅųåƋĘåāŅŅųŸĜĹüƚĬĬţĘ±ƋűŸƵĘåĹ
you might come across some hidden treasure!
The Emporium, Moor Lane, Clitheroe, Lancashire. BB7 1BE.
www.theemporiumclitheroe.co.uk | Restaurant 01200 444174 | Shop 01200 444371
8th Aug 2015
What’s On at
in-toto kitchens
from 10am – 4pm
Local design and a personal service
with the backing of a national brand.
Simon and Jane Miller
Official Venue on the Clitheroe Food Festival Circuit
28-30 Parson Lane Clitheroe BB7 2JP
ROLLING
CHEF DEMONSTRATIONS
10:00 BRUNCH IS SERVED...
Join us at the start of the day as we bake a selection of our
favourite muffins, breads and cakes. We’ll show you how
adding steam creates beautifully moist food on the inside,
leaving them suprisingly crisp on the outside.
The perfect brunch to kick-start a day of food tasting.
11:00 WELL-MADE WELL-GATE
Giles Shaw of Wellgate Fisheries needs little introduction.
One of the town’s local food heroes and supplier over the
years to many fine establishments in the area Giles will be
sharing his expertise and running a ‘how to’ session on a
wide variety of fish and shellfish.
R I B B L E
V A L L E Y
&
S O U T H P O R T
In-toto Kitchens Ribble Valley
28-30 Parson Lane, Clitheroe, Lancs., BB7 2JP
Tel: 01200 444414 Email: [email protected]
In-toto Kitchens Southport
72 Eastbank Street, Southport, Lancs., PR8 1EF
Tel: 01704 545551 Email: [email protected]
www.intoto.co.uk
12:00 A LITTLE BIT OF FRANCE – IN LANCASHIRE!
We bring you Chef Patron Patrick Beaume and Development
Chef Chris Bury of multi-award winning gastro pub with
rooms The Cartford Inn. They will demonstrate why they
have been listed in the 24 must-visit foodie hotspots in the
UK by Delicious Magazine (June 2015).
13:00 MEAT FEST!
Back by popular demand! Our local butcher, Allan Hacking,
joins us once again to cook up a storm with produce from
his market stall, using a variety of cooking techniques. Never
one to be shy and retiring, we know Allan’s demonstrations
will be lively, informative – and tasty!
14:00 JESSICA BAKES WELL
Our favourite bakers of all things cookies and brownies take
to our stage to showcase their wares... Terry’s Chocolate
Orange Cookies? Lemon Meringue Biscuits? Whatever it is you
fancy bring a bit of extra ‘dough’ to buy these gorgeous mixes!
15:00 PARTY IN THE KITCHEN
Because we all know the best parties are in the kitchen,
we’re ending our day with a batch of easy, quick dishes you
can wow all your guests with. And also a bit of a party…
THESE ARE NOT TICKETED EVENTS
Donations on the door will be taken for
Clitheroe Food Festival • Minimum Donation £1.
Full design service ● Project Management ● 1st Floor bedroom showroom ● Expert appliance advice
SIMPLY CLITHEROE
19
How to cook
Chinese Food
CHEF JEREMY PANG
Jeremy Pang is ‘Top of the Woks’
when it comes to teaching the
perfect way to cook Chinese food.
Coming from three generations of Chinese chefs;
Jeremy’s life has been as rich and colourful as the food
he creates in his cookery school. Owner of ‘School of
Wok’ in London, the 31-year-old chef has just released
his debut book – Chinese Unchopped
– the ultimate guide to recreating restaurant
quality dishes at home . . .
By Sarah Rigg
B
RITAIN has long enjoyed a culinary love affair with Chinese food, yet never quite
perfecting the art of cooking it at home. It doesn’t stop us trying though. One in five
Brits have it at least once a week – with the Cantonese stir-fry now replacing chicken
tikka masala as the nation’s favourite dish.
Chef Jeremy Pang, who teaches the ancient art at his School of Wok in Covent Garden,
now shares some secret techniques with us all in his debut book, ‘Chinese Unchopped.’
The preface is written by Master of Asian Cuisine, Ken Hom, OBE, and the book is a part
pictorial and part descriptive guide to the core cooking techniques that so many of us keen
amateur chefs have failed to grasp. A bit like the chopsticks we faithfully request in restaurants.
So what are Jeremy’s top tips for recreating great Chinese dishes at home?
“Preparation and patience,” says Jeremy with the wry smile of someone who has seen countless cooking mishaps at his school.
“When you are cooking a stir fry for example it should take no longer than 5 minutes – so it’s
all hands on deck when the wok is steaming hot. When you are chopping ingredients everything
20
SIMPLY CLITHEROE
must be the same size, finely sliced and diced and organisation is really
important because the cooking process is so quick.
“What we explain at the school, and I touch on it in the book, is we take a
round plate with the ingredients on and call that the ‘wok clock’.
“We start at 12 o’clock with the onions, ginger, garlic and then piece
everything prepped ingredient together around the plate.
“So if it was a chicken stir fry for example, for me, 12 o’clock would be the
ginger and spring onion, white onions, bit of pepper, and then marinated
chicken and sauce last.
In Chinese Unchopped Jeremy breaks Chinese cooking up into seven core
techniques: Stir frying, deep frying, steaming, braising, roasting, poaching
and double cooking – which is piecing together two or more of those
techniques to cook one dish.
He adds: “So for example, if you were making a sweet and sour pork dish
it would be deep fried first in a very light, dry batter, then stir fried into sauce
afterwards – hence the double cooking process.
“In my book it was important to explain everything in the most simplified
way possible. It doesn’t make the cooking easier; it is still highly skilled and
takes time to master.”
Chapter by chapter Jeremy explains each type of technique with pictures
and how to avoid common errors – such as using a wok like a casserole pan!
“Most people own a wok these days, but not many people really know
how to use it,” says Jeremy.
“The ingredients are finely diced and sliced for good reason and that’s so it
can cook quickly. It is the length of time they cook ingredients for – if it hits
15/20 minutes of bubbling away in a wok, everything is overcooked, more like
a stew or bolognaise and that is almost the opposite of what stir frying is.”
So that’s the preparation – where does the patience come in?
“A lot of Chinese cooking is down to patience. Even though I say stir fry
takes no longer than 5 minutes, to really get flavour out of something you do
still need to cook things through and your garlic, onion and ginger is where
your base flavour is going to come from.
“Even if making slow-cooked belly pork, with a silky rich red sauce, the real
flavour is achieved by cooking it well.
“The sauce itself is made out of a fermented tofu paste, some dark soy
sauce, sugar and a little bit of black vinegar.
“But if you throw everything in together, you
are not getting any caramelisation of the sauce.
I would fry off the ginger and spring onion first,
and then pour in the sauce with the pork after it
has seared through, then actually cook that on
quite a vigorous boil for five to ten minutes.
“Most people would think you are burning
that sauce but if you stirring it whilst it is boiling,
what you are doing is caramelising that sauce
around the meat. So then you add the water
and it bubbles away over the next hour or so
allowing the flavour of that caramelised sauce
to really penetrate the meat you are cooking.”
Adds Jeremy: “It takes time to learn these
techniques. Especially here in central London
people want to be able to achieve something
right now!
A big part of my teaching is about controlling
heat. Understanding when your heat needs to
be low or high is really important.
“The way I explain it with a wok is that every
time you add an ingredient to the wok, the oil
must be smoking hot before you add that
ingredient. That’s not to say you can’t cool
your wok down in-between. So what I teach
is to stir, or fold with the spoon and thirdly
throwing the food around back and forth
allows the wok to cool down very quickly
without you having to take the heat off.”
Jeremy’s love for cooking began aged 10
when his parents – both pharmacists –
moved to Singapore for a few years.
Here Jeremy and his two sisters, aged 12 and 15,
attended an international school and enjoyed both
local and global cuisines.
“Growing up we would eat together with family
and friends, sharing food. We always had friends
over for dinner and barbecues and that was a big
part of our culture but we also went out a lot to eat.
“Then we moved to Singapore for two years with
dad’s work, and that changed mine and my sisters’
lives. The street food there is amazing – rows and
rows of stands in what they call ‘Hawker Centres’.
“Each cook on each stand just does one thing
and they do that very well. As a kid eating the best
chicken rice really quite enlightens you. This person
has spent the last 30 or 40 years just cooking and
perfecting that chicken rice!
When we moved to Singapore it was a bit
of a culture shock having grown up in Britain.
International school was very good and we started
to learn that creativity was king.
“We had 52 different races, so as a 10 year old
kid, it was very interesting going to friends’ houses
for dinner and eating something culturally different.”
These days Jeremy sticks to cooking the dishes
he knows best, and sharing a lifetime’s knowledge,
passed down through the generations of his family,
with pupils at his cookery school.
He adds: “From my debut book I hope people
will really use it to help them improve their cooking
skills. A lot of cook books sit on the shelf unused,
but I’ve written it with hopefully enough detail and
in a fun way – that people will go back to it time
and time again.”
WIN
A SIGNED
COPY OF
CHINESE UNCHOPPED
In Chinese Unchopped (£19.99) acclaimed
teacher, TV chef and School of Wok
founder Jeremy Pang demystifies the secret
traditions of Chinese cookery, revealing the
core techniques that bring the authentic
flavours of traditional Chinese cooking into
your own home.
For your chance to win one of three
copies of Jeremy’s new book,
email your name, address and daytime
telephone number, with the subject line
Chinese Unchopped, to:
[email protected]
SIMPLY CLITHEROE
21
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VISIT OUR ONLINE SHOP
Unit 7, Poors’land Barn Business Centre, Clitheroe, BB7 3AE.
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Email: [email protected]
Bowland Technologies
22
SIMPLY CLITHEROE
@bowlandit
Innovativve Accounttants,
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(71'LEVXIVIH%GGSYRXERXWMWXLIXVEHMRKWX]PISJ(71'%0MQMXIH
Join us for a True
Ribble Valley Experience.
Open Mon to Sat 11am till 11pm
Serving YOU Delicious Food From
Our À la carte and Specials Menu
Mon to Fri 12-2pm & 5.30pm-9pm
Saturday 6pm-9.30pm
(A lighter bites menu is available
between 2-6pm)
Sun 12 noon-10.30pm (Food till 7.30pm)
Or why not Stay in one of our seven luxuriously
appointed bedrooms and make it a real treat!. Check our
website for current prices and details of our Special
Breaks and forthcoming events.
There's always something happening at the
Spread Eagle, Sawley!
Sawley, Near Clitheroe, Lancashire BB7 4NH
A Ribble Valley Experience..
Telephone: 01200 441202
www.spreadeaglesawley.co.uk
Winner of the
'Best Accommodation
Operator 2014'
SIMPLY SOUTHPORT
23
LANCASHIRE’S APPETITE GROWS FOR
THE CLITHEROE FOOD FESTIVAL
We look back at
5it
years of
festival
By Julie Whalley, Food Festival Coordinator
FUN
is now five years since the very first
Clitheroe Food kicked off in 2011.
In that inaugural year, the event hosted 64 exhibitors and
attracted approximately 8 -10,000 visitors, with only Castle
Street and the market with its car park, closed off.
The Festival has gone from strength to strength and by 2014
these figures rose to 111 exhibitors and approximately
20,000 visitors from all over the country.
So how did the food festival come about?
What is its history?
Like many other ventures, Clitheroe Food Festival has evolved through the ideas
and visions of a variety of people and organisations. The very successful Ribble
Valley Food Trail has been around since 2008. It was launched as part of Taste
Lancashire 08 events campaign. The trail had been developed by the Ribble
Valley Borough Council’s (RVBC) Tourism department alongside Olivia Assheton.
In order to build on this success, Cllr Michael Ranson (the then Leader of the
Council and subsequently the Festival’s Chairman) suggested to the Lancashire
and Blackpool Tourist Board, that Clitheroe should become the “Food Town of
Lancashire” due to its excellence of retailers and general high quality food offer.
They agreed and Clitheroe was awarded the title in early 2010.
In the meantime I had attended food conferences and
food festivals, in particular at Ludlow and Abergavenny,
two of the leading UK food festivals. Whilst covering
for maternity at RVBC in 2008 we looked at ways to
enhance the food trail. I discussed my experience of
food festivals and events with Michael and the food
trail team and wrote a report to the council on my
findings. It was suggested the town host a food
festival to enhance the food trail offer.
In 2009 Michael took this report as well as his own
ideas and started to put the wheels in motion.
He went down to Abergavenny Food Festival, spoke
to Miller Research and the Festival Organisers, and
was shown around the food festival to corroborate
what I’d written in the report in order to take it
further. Michael invited Miller Research to come
and present to RVBC and a group of Ribble Valley
business people on how a food festival could be
created. With generous funding from the RVBC,
Pearl Mina and Sam Turner were asked to coordinate
24
SIMPLY CLITHEROE
ideas, suggestions and concerns and mixed them
with our own. This helped us to construct the event,
formulate the aims and objectives, exhibitor selection
criteria, the programme, sponsor packages, layout,
parking (a major factor), health and safety, marketing,
PR, volunteers (another major factor) and so forth.
The Festival became a true partnership between the
RVBC and the Festival Company.
The Clitheroe Fine Food and Craft Street
Market, which was held on 13th August
2010, in association with the Clitheroe
Chamber of Trade and Commerce. It was a
great success, I exhibited with my cupcakes!
The Company attracts sponsorship from various local
companies, who see the benefit of such a Festival for
the Ribble Valley and Clitheroe. In addition local
companies provide in kind support, for example The
Clitheroe Auction Mart and Dugdale Nutrition have
been key players in our very successful Park and Ride.
The event also becomes slightly slicker (though never
easier!) each year as we now know what needs doing,
by whom and by when. New ideas are constantly being
put forward to keep it fresh. For some reason the media
always ask how we will be ‘growing’ the event, but it is
very difficult to grow streets and open spaces in
Clitheroe! We would prefer to retain the quality of the
event rather than go for quantity.
We also rely on a growing number of selfless volunteers
including the local Rotary and Lions Clubs who have
been magnificent in supporting us at every Festival.
Ribble Valley Shop Mobility work with us to ensure we
provide a good experience for the less mobile, the
Clitheroe Chamber of Trade and Commerce provide
stewards and the seating for visitors in Castle Street.
All our fantastic Chefs and presenters, host demonstrations, talks and tastings so that we can raise essential
funds, and of course we have our following of
thousands of hungry visitors!
Following this success it was agreed with
RVBC that a not for profit company should
be formed, which would work in partnership
with the council to organise and promote
the Festival. One of the first members of the
board was Ian Lloyd who over 25 years ago
was chairman of the very successful
Clitheroe Heritage Fair which ran for 8 years
and took over the whole of the town centre.
Ian is still on the Board and
his advice, knowledge,
The main stars of our event are always the Ribble
enthusiasm and sheer
Valley and Lancashire food and drink producers.
hard work has been a
key factor in the success
We are humbled by their continuous high regard
of the Festival.
for Clitheroe Food Festival, praising it far and wide.
They tell us its one of the best events they attend
each year, and new producers compete to be
selected to exhibit each autumn and winter.
From the outset it was
decided that this would be
a free Festival (unlike most
others) and therefore it
was necessary to obtain
sponsorship and support
from the Private Sector.
It is this fantastic partnership working between private
and public sectors that has been the making of this
very successful event. The team is very much envied by
other town held event organisers country wide. The
reputation of our event has been built on sticking to
our aim to ‘Showcase the Ribble Valley and Lancashire’s
finest food and drink producers’.
In January 2011, I was
invited to take on the task
of coordinating the next event, building on the 2010
market, and to work alongside RVBC officers who
would provide the logistical, legal, finance and
administrative assistance. My experience working
within the council, combined with my business
advisor, military and hospitality management background meant I already knew quite a few food and
drink producers, support organisations and Chefs to
ask for their support. The food festival as it is today
then started taking shape.
We hosted a workshop style meeting with town and
Ribble Valley key players, whom we thought would
be interested in participating. We took away their
SIMPLY CLITHEROE
25
the
crunch
bunch
Taking salad
ingredients
off the sidelines
Fresh, healthy, quick and easy, this crunchy
bunch is perfect for adding texture and
flavour to meals year round.
The colourful food collection features a range of tasty ideas
designed to take celery, radishes, spring onions and Chinese
Leaf lettuce off the sidelines, and make them the heroes of
the dish, whatever the season.
Love the crunch...
26
SIMPLY CLITHEROE
Love the Crunch Noodle Kilner Jar Salad
This tasty Asian inspired salad packs a real crunch thanks to the
celery, radishes, spring onions and Chinese leaf lettuce. Make it up
the night before for a quick, easy and delicious lunch on the go.
You’ll need:
Celery, Spinach and Cucumber Juice
Boost your nutrient intake with this super green juice. Enjoy in
the morning for a healthy start to the day or in the evening to
help with a good night’s sleep as celery contains the chemical
serotonin, one of the most important brain chemicals, or
neurotransmitters, for regulating the sleep/wake cycle.
You’ll need:
1 cucumber • 5 sticks of celery • 2 apples
1 bag Fresh & Naked baby spinach leaves
1 lime • 1 tsp honey
What to do:
Chop the cucumber, celery and apple into chunks. Put everything
through a juicer then chill in the fridge. Stir well before serving.
For the dressing
1 tbsp peanut butter • 2 tsp soy sauce • 2 tsp Sesame oil
½ tsp chilli flakes • 1 tsp rice wine vinegar • Water
For the salad
Large handful of frozen soya beans
100g fresh egg or udon noodles • 1 stick of celery, sliced
4 radishes, sliced into wedges • 1 spring onion, sliced
3 slices of Chinese leaf lettuce, finely shredded
What to do:
In a bowl whisk all the dressing ingredients with a splash of water
until smooth. Pour into the bottom of the jar. Defrost the soya
beans in boiling water then drain.
Layer the noodles on top of the dressing, then the celery and
radish, then soya beans and top with the crunchy spring onions
and Chinese leaf lettuce. To serve, tip everything into a bowl and
give a good stir.
Chef’s tip: Soya beans can be found in the freezer section of
most supermarkets.
The key to jar salads is the order they are put into the jar. Put the
dressing in the bottom and then layer firmer vegetables at the
bottom, the protein in the middle and the leafy greens at the top
so they don’t get wet.
Love the Crunch Summer Salad
This quick and easy salad packs a real crunch, helping you feel
fuller for longer. It’s an ideal light lunch or perfect summer supper
when served with cold roast chicken or grilled salmon fillets.
You’ll need:
2 sticks of celery • 4 radish • ¼ Chinese leaf lettuce
½ green apple • 2 spring onions • 1 tbsp olive oil
2 tsp whole grain mustard • 2 tsp honey • 2 tsp lemon juice
Handful of walnuts, roughly chopped
Salt and pepper to season
What to do:
Slice the celery, radish, Chinese leaf, apple and spring onion very
finely with a knife or with a mandolin.
Mix together the oil, mustard, honey and
lemon juice and season.
On a large plate, lay out the sliced
vegetables, then top with the walnuts
and the dressing.
www.lovethecrunch.co.uk
SIMPLY CLITHEROE
27
Spring Onion and
Asparagus Risotto
This easy risotto recipe is full of delicate and fragrant
flavours thanks to the spring onions and celery –
a real taste of summer
You’ll need:
25g butter • 1 stick of celery, finely diced
1 clove garlic, crushed • 175g Arborio rice
100ml white wine
750ml vegetable or chicken stock, hot
6 asparagus spears, chopped into 1cm rounds,
tips kept whole • 3 spring onions, sliced
50g Parmesan cheese, grated
What to do:
Melt the butter in a large, heavy based saucepan.
On a medium heat cook the celery for 5 minutes
until it becomes tender, then add the garlic, then the
rice and stir to coat. Cook for 1-2 minutes. Pour in
the wine and stir until absorbed. Pour in half of the
hot stock, stir well and simmer stirring occasionally.
Once the stock is almost absorbed, pour in half of
the remaining stock and continue to cook.
Add the asparagus and spring onions and half
the remaining stock. Continue adding half of the
remaining stock and stirring until the rice is cooked
with a slight bite in the centre and not mushy. The
risotto should be wet with a creamy sauce.
Remove from the heat, stir in half of the Parmesan
and some black pepper, check the seasoning and
adjust as necessary.
Serve with the remaining Parmesan sprinkled over
and any left-over celery tops, chopped.
As you get towards the end of the cooking time
keep tasting the rice and use a little more or less
stock if required.
Spring Onion and
Chinese Leaf Colcannon
This creamy colcannon recipe is the perfect winter
warmer; comforting and smooth but with a
welcome freshness thanks to the spring onions and
Chinese leaf lettuce. For a truly indulgent treat,
serve up with thick cut smoked bacon or smoked
haddock.
You’ll need:
350g Desiree potatoes (or other floury potatoes)
40g butter
¼ Chinese leaf lettuce, finely shredded
4 spring onions, finely sliced
2 tbsp single cream
Pinch nutmeg
Salt and pepper (to season)
What to do:
Peel the potatoes and chop into evenly sized
chunks. Boil a kettle and pour the water into a
large saucepan. Carefully tip in the potatoes, bring
back to the boil and simmer for approx 20 minutes
until they are tender all the way through. Drain
and set aside in the saucepan to steam dry.
Melt half the butter in a frying pan and stir fry the
Chinese leaf until soft and browning at the edges.
Add the spring onion and cook for a further
minute then sprinkle in the nutmeg and season.
Add the remaining butter to the potatoes along
with the cream and use a hand whisk to beat until
smooth. Stir in the Chinese leaf and spring onion
mixture, taste and season.
28
SIMPLY CLITHEROE
Spring Onion
and Feta Frittata
Crumbly feta cheese is paired with ham, potatoes and
whole spring onions in this comforting dish that’s perfect
for all the family.
You’ll need:
200g new potatoes
6 spring onions, trimmed
1 slice thick carved ham, torn
1 tbsp oil
4 eggs, beaten
60g feta cheese, crumbled
6 mint leaves, chopped
What to do:
Cube the potatoes into bite sized chunks and par cook in
boiling water for 5-7 minutes. Add the spring onions to
the water for the last minute of cooking then drain.
Heat the oil in a medium sized frying pan, add the
potatoes, spring onions and ham and toss in the oil.
Tip in the beaten egg and stir a couple of times to coat
and incorporate everything. Sprinkle over the feta and mint
and allow to cook gently for 8-10 minutes until cooked
half way through. Meanwhile, heat the grill to hot.
Move the pan to under the grill to cook from the top for
5-8 minutes until the frittata is golden and cooked through.
Spring Onion Tart
Make spring onions the hero of the dish with this
indulgent tart topped with whole spring onions,
crème fraiche, pancetta and pine nuts and complete
with a hidden layer of Parmesan in the puff pastry base.
You’ll need:
1 pack ready rolled puff pastry • 40g Parmesan, grated
1 egg yolk • 200g Crème Fraiche • 6 slices pancetta, chopped
5 spring onions, trimmed and cut in half lengthways
2 tbsp pine nuts • Salt and pepper (to season)
What to do:
Heat the oven to 200°C and put a baking tray in, to heat up.
Unroll the pastry onto some non-stick baking paper with the long
edge closest to you. Sprinkle half of the parmesan over the left
hand half of the pastry then fold the right side over to create a
seam of cheese through the middle of the pastry. Gently roll out
to its original size.
Score a border 2cm from the edge of the pastry all the way
around then transfer, along with the baking parchment, to the
hot baking tray. Cook for 10 minutes until just golden.
While the pastry is cooking combine the egg, crème fraiche,
remaining cheese and season.
After 10 minutes take the pastry out of the oven and gently
flatten the centre of the pastry leaving the border intact.
Spread the crème fraiche inside the border then top with
pancetta and spring onions. Return to the oven for
10-15 minutes. The filling should be cooked and golden.
Toast the pine nuts in a frying pan and serve the tart scattered
with nuts.
SIMPLY CLITHEROE
29
Love the Crunch Special Fried Rice
This quick and easy special fried rice recipe is
packed full of colour, flavour and crunch thanks
to the radishes, spring onions, celery and Chinese
leaf lettuce. Perfect for a tasty mid-week supper.
You’ll need:
1 tbsp sesame oil
250g pork strips
1 clove garlic, crushed
3cm ginger, grated
2 sticks of celery, sliced diagonally
4 radishes, sliced
1 pack wholemeal microwave rice
¼ Chinese leaf lettuce, shredded
2 spring onions, sliced
2 tbsp soy sauce
1 tsp hot sauce
1 tbsp mirin
2 tsp sesame seed
What to do:
In a large wok, heat the oil until very hot and
cook the pork strips, tossing and stirring
throughout. Add the garlic and ginger,
stir and then add the celery and radish.
Continue to stir while adding the rice, Chinese
leaf lettuce and spring onions. Add in the soy,
hot sauce and mirin and stir while everything
cooks. The vegetables should keep a good
crunch. Serve sprinkled with sesame seeds.
Spring Onion Rarebit
Spring onions and cheese are a winning combination and go together perfectly
in this indulgent rarebit recipe that really packs a punch. Enjoy with a side of
beetroot relish and top with half a spring onion for extra crunch.
You’ll need:
120g Godminster Cheddar, grated • 1tsp English mustard
1 egg yolk • 4 spring onions, sliced
30g butter • 30g plain flour • 100ml beer or stout • 100ml milk
4 slices good quality bread such as Sourdough
2 spring onions, sliced in half lengthways, to serve
Salt and pepper (to season)
What to do:
Mash together the cheese, mustard, yolk, spring onions and a grind of
black pepper.In a saucepan melt the butter then stir in the flour and cook
for 1 minute, stirring continuously.
Gradually pour in the stout then the milk stirring all the time until its all
incorporated then add the cheese mixture and continue to stir until it is
melted and smooth. Set aside.
Heat the grill to hot and line the grill pan with foil. Toast the bread on both
sides then spread thickly with the cheese mixture. Grill until bubbling and
browned, and top with half a spring onion to serve.
Cook’s Tip: This rarebit is great served with Barbecue Beetroot Relish (pictured
left). Available from Tesco, this new tasty relish is perfect for adding colour and
flavour to a wide variety of food from sandwiches and wraps to burgers, pork
chops or halloumi kebabs. It also doubles up as a sweet yet earthy dip, perfect
with breadsticks or crisps and can be used as a tasty dressing for salads too.
RRP £1.25 for 200g.
30
SIMPLY CLITHEROE
Spring
onion dips
Beetroot, Cumin
& Spring Onion dip
This tasty trio of dips all feature spring
onions as the hero ingredient and are delicious
served up with fresh crunchy crudités like celery
and radishes.
You’ll need:
250g traditional cooked beetroot, roughly chopped
4 spring onions, roughly chopped
1 small clove garlic, roughly chopped
150ml plain yogurt
1 tbsp honey
1 tsp ground cumin
1 tsp cumin seeds
Salt & pepper (to season)
What to do:
Put the beetroot, spring onions and garlic in a blender and chop finely.
Add the yogurt, honey and ground cumin and blitz until smooth. Taste
and season. Toast the cumin seeds in a pan for 1-2 minutes until fragrant.
Spoon the dip into a serving bowl and top with the toasted seeds.
Spring Onion, Celery and Roquefort dip
Celery, spring onion and cheese are perfect partners –
add sour cream into the mix and you’ve got one seriously tasty dip.
You’ll need:
3 sticks of celery, roughly chopped
4 spring onions, roughly chopped
100g sour cream
100g Roquefort, crumbled
What to do:
In a blender, finely chop the celery and spring onion, scrape down the
sides then add the sour cream and cheese. Blend until combined but still
with some texture. Chill to thicken.
Chef’s tip: Save the celery leaves for the Baba Ganoush.
Spring Onion Baba Ganoush
Full of fresh flavours, this scrumptious dip is
guaranteed to keep guests coming back for more.
You’ll need:
1 aubergine
Juice of 1 lemon
1 tbsp olive oil
2 tbsp tahini
2 spring onions, finely diced
Celery leaves, a few reserved from the Roquefort dip,
chopped
Salt (to season)
What to do:
Char the aubergine over a gas flame, use tongs to turn
it until the skin is charred and peeling and the flesh is
soft. Allow to cool then peel the skin under running
water.
Mash the aubergine flesh in a bowl with the lemon
juice, oil and tahini then stir through the spring onions
and celery leaves. Season with salt.
SIMPLY CLITHEROE
31
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Al fresco
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AN OUTDOOR OASIS OF INDIVIDUAL DINING SPACES
T
THE GIBBON BRIDGE AL FRESCO AREA
A UNIQUE AND ALL-WEATHER OASIS OF INDIVIDUAL EATING SPACES
IN THE RIBBLE VALLEY
UCKED away in a secluded corner of this phenomenal Forest
of Bowland estate, the space offers an alternative to the more
formal gatherings in the hotel’s new conservatory restaurant.
Responding to the changing way in which customers wish to
dine, proprietor Janet Simpson was ahead of the game when she
designed and created a unique foodie outdoors experience.
Says Janet: “We’ve noticed an increasing demand for less
traditional dining outside – and it is great for all the family –
grandma, mum and grandchildren – to come and dine outside
whether for fun or for celebrating an event.”
From the elegant glasshouse to the quirky pergola ‘pods’;
Janet has created a stunning space for people to gather and eat
outdoors during the day or night – throughout the summer.
Al fresco dishes include delicious sharing platters of seafood,
tempura vegetables, ribs with plum sauce, Thai beef and
chargrilled tuna. There is something for everyone.
As day turns to night, strings of outdoor lighting, candelabras
and ambient up-lighting brings each area to life; highlighting the
secluded and tranquil grounds bathed in moonlight.
Gibbon Bridge Hotel guests can hire out all the outdoor dining
areas for a maximum of 60 friends and the half an acre garden
they stand in for a full day and night of al fresco fun.
Adds Janet: “We expect al fresco wining and dining to continue
to play a large part of our bookings this year throughout the
summer. They were popular last year and throughout the winter
where we cooked up heart-warming hotpots and casseroles.”
“What we have created at the Gibbon Bridge is a series
of outdoor ‘dining spaces’ – beautifully presented. I enjoy nothing more
than being outside on the grill and being the group’s personal chef for the day.”
Janet Simpson
SIMPLY CLITHEROE
33
SUMMER
SALE
SAVE UP TO
50%
ON SELECTED ITEMS
THE LARGEST SELECTION OF
QUALITY FOOTWEAR
If you are looking for the very best in countrywear,
footwear, accessories and quality giftware
then look no further than Ken Varey Town and Country.
Ken Varey Town and Country Clitheroe • 4 New Market Street, Clitheroe • Telephone: 01200 423267
Ken Varey Town and Country Skipton • 42 High Street, Skipton • Telephone: 01756 792278
www.kenvarey.co.uk • [email protected]
34
SIMPLY CLITHEROE
Drto stHiem ltahrye tiJones
i
s
a
medi
c
on
a
mi
s
si
o
n:
de of obesity causing a nationwide diabetes crisis.
EAT
WELL
TO AVOID DIABETES
says telly doc
As the face of Diabetes.co.uk, the super-trim TV doctor wants the government
and the food industry to take urgent steps to halt the rise of the metabolic
disorder which could affect half of the UK population by 2050.
Dr Hilary tells Simply Clitheroe: “Put simply we are eating too much of the
wrong foods and taking too little exercise. Our plates are overladen with
energy-dense, high-calorie foods, packed with too much sugar and fat.
Our average levels of physical activity are disastrously low. We ourselves need
to make the correct food choices and the food industry; governments and
schools also need to take greater responsibility for the quality of the food
and drink that we consume. It is a problem that requires urgent attention.”
‘‘
Obesity is one of the greatest threats to health in the world
today as recognised by the World Health Organisation.
However it is an entirely preventable cause of chronic
disease and premature death. Obesity is to the 21st century
what tobacco was to the 20th century, causing all kinds
of physical, emotional and social problems.”
The Good Morning Britain host practices what
he preaches with regular running sessions at
the gym, playing squash and swimming in the
sea near his home on the Kent coast.
It enables him to eat his favourite meals and
indulge a sweet tooth for sherbet dips!
Three million people in the UK have been
diagnosed with diabetes and a further
850,000 are still undiagnosed. In the UK
400,000 people live with type1 diabetes and
29,000 of these are children. The UK has the
fifth highest incidence of type 1 in the world
and it is increasing at an alarming rate.
MY FAVOURITE
FISH DISH
Here Dr Hilary shares his favourite recipe from
the Diabetes.co.uk cookbook:
Ingredients:
Fish Pie:
2 tbsp. olive oil • 1 onion, finely chopped • 2 cloves of garlic
1x 400g tin of chopped tomatoes • ½ tsp. cinnamon • ½ tsp. ground ginger
Salt and pepper • 120g of salmon • 140g smoked haddock
For the mash:
25g butter • 300g celeriac • 300g carrots • Salt and pepper
Method:
Boil the fish for approximately 5 minutes on a medium heat.
The fish should become opaque and flake easily.
Drain the fish and place in a bowl.
In the saucepan, add the oil onion and garlic, sauté for 10 minutes
on a medium heat.
Return the cooked fish the saucepan with the onions and garlic,
adding the tin of chopped tomatoes, the cinnamon, ginger
and half the salt and pepper.
Simmer on a medium heat to allow the flavours to infuse.
Place the mixture in a small roasting tin and cover with the mash.
Cook in the oven for 20 minutes until the mash crunches up.
Serve with a side of vegetables, a green salad or on its own.
Nutritional value per serving
Calories 409 | Total fat 20.3g | saturated fat 3.5g
Carbohydrate 20.5g | Protein 19g | Fibre: 2.6g
Recipe courtesy of www.diabetes.co.uk
SIMPLY CLITHEROE
35
BENEDICTS CAFÉ
MAUREEN COOKSON’S LADIES WEAR
B’S DELICATESSEN
Hilary Shepherd
Whalley’s top retail
and rendezvous spot
WINE, DINE
AND SHOP -
ALL UNDER ONE ROOF
Voted one of the UK’s most desirable places to live, work
and play; Whalley has a particularly unique retail experience
at its heart – a café bar and delicatessen within one of the
largest independent womenswear fashion stores.
A
T the helm of the retail experience is Hilary Shepherd
(nee Cookson) who joined her mother’s business in 1980 and with her
husband, bought the business out of the Cookson family in 1995.
Two floors of the very best of English and European fashion, shoes,
handbags and accessories – can be found for all ages and sizes at this
haven on George Street.
Five years ago Hilary fulfilled a lifelong dream by creating the fullylicensed Benedicts café bar, providing delicious dishes from breakfast to
dinner plus home-made cakes and puddings and fashionably fabulous coffee. Named at number 9 by The Times top 25 places in the UK for brunch
and winner of several other awards this really is somewhere quite special.
September 2014 saw the launch of a retail hat trick – B’s Delicatessen –
laden with freshly prepared ‘ready’ meals, cheeses, charcuterie and store
cupboard items which jostle for space with luxury hampers, wrapping
paper and gifts.
A year on, all three businesses are thriving in this stunning Ribble Valley
village – an official Area of Outstanding Beauty and steeped in deep history.
Whalley has been the family home of the Cookson family since 1956 and
Hilary has a passionate belief in shopping local and wants to be seen as a
“village shop” – like those she knew throughout her childhood.
Says Hilary: “Throughout time
“Maureen Cookson’s has changed
we have been best known
dramatically over the years, but we have
for occasion wear and the
never lost our focus on customer service
mother-of-the-bride.
Whilst we still offer all these areas,
and the warmest of welcomes”.
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SIMPLY CLITHEROE
“My mission was to create a space for people to
dine alone amongst friends. Being someone who
travels a lot, I wanted to create somewhere I would
feel comfortable eating on my own. I have no
problem going out in London but ironically there
was nothing in this area I would choose to go to”.
we have launched over 100 styles of Moda in Pelle shoes and fabulous
accessories. We also have a dedicated department called Excel by
Maureen Cookson which offers fabulous fashions from 20 – 28.
In January this year the business saw an entire ground floor refit
bringing in brands that Hilary’s 20 year old daughter has wanted her
to stock. B.Young and White Stuff are just two of the latest additions
to the stable.
At Benedicts, where they average over 3000 people each week, head
chef Jordan Kemp has worked closely with Hilary for the past three years;
in turn he works closely with his team of five chefs to stay with food
trends while providing the dishes the locals love best.
Recognising they needed a signature dish – Eggs Benedict was part
of the decision to call the eatery Benedicts of Whalley, plus a strong nod
to the monastic history of the area. This however is just one of several
delicious breakfasts where local Bowland free range eggs, Farnsworths
of Whalleys sausages and freshly baked artisan breads feature and
create your daily morning sunshine.
Says Hilary: “My mission was to create a space for people to dine
alone amongst friends. Being someone who travels a lot, I wanted to
create somewhere I would feel comfortable eating on my own. I have
no problem going out in London but ironically there was nothing in this
area I would choose to go to”.
The bistro feel and central location saw Benedicts full to capacity
from the word go and seating capacity soon doubled from 44 to 88.
Still struggling for space, Hilary opened B’s delicatessen last August to
create a place where villagers could grab fresh bread, milk, vegetables
and deli food on the go. This also includes what Hilary describes as –
a ‘covered farmers market’, showing off the best of local produce from
artisan partners who supply the cold meats, cheeses, eggs, meats,
pastries, puddings and pies.
Hilary adds: “We’ve just bought a smoker for the kitchen and Jordan
is now experimenting with dishes for both Benedicts and the Deli.”
They are also working hard on their first recipe book called ‘Benedicts
Best Bits’ – with all proceeds going to the local air ambulance; a cause
dear to Jordan’s heart having lost his father tragically in a motorcycle
accident.
Says Hilary: “The three businesses sit very comfortably together in this
one space. People come and have a coffee or breakfast before shopping
and returning for lunch.”
What Hilary wasn’t expecting was the huge interest in the deli, from
the men who have a passion for cooking.
“We didn’t account for how many male foodies are out there.
We have never yet failed on sourcing specific requests for them –
the last being a large salted almond from Spain and Nduja paste.
“There is also an iPad on the wall so people can research any
ingredients they want us to bring into the deli.”
The customer base of Benedicts, Maureen Cookson’s and B’s Deli
is wide in age and location.
“We have an older clientele who come daily to eat our homemade,
freshly prepared foods, which we will serve in half sizes for them and
give the remainder in a container for them to eat later at home.
“Then we have school children who get off the bus after school and
order their luxury hot chocolates and cake whilst waiting
for their parents to pick them up because they know it is a
safe space here.
“There are business people with laptops, wedding
parties, girlie gatherings and cyclists all sitting happily side
by side. The joy of visiting Whalley is that you are blessed
with a variety of high quality independent shops –
with Benedicts, Maureen Cookson’s and now the B Deli –
having been part of the shopping offer since 1956.”
Adds Hilary: “My father had a great saying which was...
‘If you see a bandwagon coming along;
you are too late’.
“In every area of the services we offer –
staying one step ahead and providing
the very best, is the key”.
Hilary is now working on a new website and this
will include a click and collect option for every day
dishes, party food and fresh veg boxes. Plus
already their takeaway afternoon teas and “dirty
afternoon tea” are becoming the stuff of legend!
Follow them on Facebook, twitter and pinterest to
ensure you are the first to know their next news!
By Post • By Email • By Phone and Fax
By Post: Maureen Cookson Limited, George St.,
Whalley, nr. Clitheroe, Lancashire BB7 9TH
Phone: 01254 822628
Opening Times:
Benedicts: Monday to Saturday - 9.00am to 7.30pm
Sunday – 10am til 4pm.
Maureen Cookson: Monday to Saturday – 9.30 til 5pm.
www.maureencookson.co.uk
www.benedictsofwhalley.co.uk
www.excelfashions.co.uk
SIMPLY CLITHEROE
37
Maureen
All you will ever want
Cooksons
. . . All you will ever need
Ladies Fashion Retailer
A
picturesque village in the heart
of the Ribble Valley seems an
unlikely place to find one of the
County’s largest independent ladieswear
retailers.
Very much a lifestyle destination it now
encompasses a delicatessen and café
bar as well as over seventy of the leading
brands of womenswear, accessories and
shoes.
We love clothes that can turn every day
into something special. Newly introduced
brands on the refurbished ground floor
are Ronan Chen, B.Young, Two Danes,
Sahara, Oui, Kapalua and Monari.
These lifestyle brands bring easy dressing
and great style together and your ground
floor visit can be topped off with over 100
styles of Moda in Pelle shoes and a
myriad of accessories and handbags.
That’s just one great reason to
come to Whalley.
“
Truly a
one stop
shop
A
”
nother reason to visit the first floor of MC’s could be the
dedicated department of Excel by Maureen Cookson
with fashion from a size 20-28. Helen, who oversees this
department has customers from all over the UK travelling for the
stunning collections that celebrate curves and work well with all
that Mother Nature throws at us. Seamstresses can help make
every outfit perfect if needed. Whether you need weddings,
workwear, holidays or parties we are truly a one stop shop.
38
SIMPLY CLITHEROE
Baked
“ Freshly
bread each day
”
’s delicatessen is open seven days
a week and groans with artisan
foods, many sourced locally and
then olives from sunny climes.
Freshly baked bread each day with home
made jams and chutneys jostle for space with
frangipans and meringues. A wealth of foodie
knowledge and a daily dose of fresh juices
ensure you have no reason to compromise on
your food shop.
A new addition for the summer are ice creams
and frozen yoghurts.
Maureen Cookson
George Street, Whalley,
Lancashire BB7 9TH
Tel 01254 822628
Monday to Saturday 9.30am til 5pm
“
Award
winning
”
café bar
B
enedicts café bar continues to win awards and most
recently, Head chef Jordan Kemp was recognised as
one of the County’s young guns in the fabulous Young
'Uns awards in Lancashire. This is hot on the heels of the Ribble
Valley tourism award for the stars in Tourism award. High praise in
an area renowned for great eating experiences at every level.
Team Benedict is led by the highly talented Jordan Kemp and
his team of five chefs who strive each day to bring an ever
changing menu to our 88 seater café bar. Cheryl Stanley and
her team of front of house Baristas will guarantee you the
warmest of welcomes and the very best coffee in town.
www.excelfashions.co.uk
Deli - Café - Bar
www.benedictsofwhalley.co.uk
Tel 01254 824468
Monday to Saturday 9am to 7.30pm
Sunday 10am til 4pm
Always something going on . . . @MC
SIMPLY CLITHEROE
39
Cosgroves
Happy Days
Enjoy a fabulous fashion tour driving
through the beautiful Ribble Valley
Cosgroves have lots to celebrate at the moment.
Firstly, the Whalley menswear store is celebrating 25 years of trading in the
picturesque village. The store has evolved and enlarged over the years to now
include brands such as Ralph Lauren Polo, Gant, Roy Robson and Eterna and
has an impressive shoe and boot room too, not forgetting Cosgroves Whalley is
the largest stockist of Green Coast menswear in the UK.
Another cause for celebration are the anniversaries of their loyal staff. Christine
celebrates 40 years of employment, Joanna 30 years and Katrina, Sue and
Barbara 25 years each. Cosgroves would like to thank all their loyal staff for
their support over the years.
Last year their Rimington store celebrated its 10th anniversary. This flagship
store has a fascinating heritage, having begun in the early 1950’s when the
founder Henry Cosgrove bought a business which involved traveling the
Yorkshire Dales and Lancashire selling farmers work wear.
In the early 1970’s Henry (affectionately known as Cos) moved to Rimington, to
semi-retire and move his stock room from Skipton to a disused car showroom
with working garage around it! Ladieswear was later introduced and in 2004,
due to the need for an upgraded building – the family opened a state of the art
ladies fashion store on their original Rimington site, the building we see today.
Celebrations continue in the immediate future, with the launch of their
‘Fashion Fortnight’ with events and highlights across all three stores, including
Samlesbury, in the last two weeks of September.
There are new brands across the board and enduring classics such as St John,
the legendary high end American brand, where Cosgroves Rimington is one of
only three stores in the country to stock – one of the others being Harrods!
It’s certainly a landmark year – come and be part of it!
Cosgroves Fashion Fortnight - starts Thursday 17th September
Events, offers and promotions at all three showrooms, see website for details
Opening Hours
Monday to Saturday 9.30am - 5.00pm Sunday and Bank Holidays 10.00am - 5.00pm
Rimington
Whalley
Samlesbury
Ladies and Gentlemen’s Fashion
Rimington, Clitheroe,
Lancashire, BB7 4DS
01200 445 711
Gentlemen’s Outfitters
& Bespoke Tailors
64-70 King Street, Whalley,
Lancashire, BB7 9SN
01254 823 585
Ladies and Gentlemen’s Fashion
Upstairs at Huntley’s Country
Stores, Whalley Road, Samlesbury,
Lancashire, PR5 0UN
01772 877 188
www.cosgrovesfashion.com
42
SIMPLY CLITHEROE
Spice
up
your vegetarian
dishes ROMY GILL
with Indian chef
By Sarah Rigg
Do you need some vegetarian inspiration?
Why not try out some of Indian chef Romy Gill’s
outstanding recipes to really liven up your
dishes and understand just how versatile and
delicious ‘meat free’ can be.
Romy, renowned for her incredible spice mixtures and bringing
the true taste of India to her Thornbury based restaurant,
Romy’s Kitchen, has created a range of vegetarian recipes for
you to try at home.
Turn the page for a selection of Romy’s tasty recipes...
SIMPLY CLITHEROE
43
CELEBRITY CHEF ROMY GILL RECIPES
........................................................................................................................................................................................
One of Romy’s signature recipes includes
the popular Pomegranate and Mung
Bean Salad. With a nutritional punch from
the mung beans, cut through with the
peppery heat of the radishes, followed by
a pop of sweetness from the pomegranate
seeds, this refreshing salad is perfect on a
summer’s evening, great for the whole
family and absolutely full of flavour.
A favourite of Romy’s and a staple
throughout India is Chana Daal. Romy’s
take on the Indian classic lentil dish,
adding the strong flavours of onions,
ginger and garlic, is delicious on its own,
soaked up with an Indian flat bread, or as
a complement to an Indian feast. Ever
wondered how to get that smokey flavour
from aubergines?
Romy’s recipe for Baingan Bhartha shows
you how. Aubergine (Baingan) is traditionally roasted in a Tandoori, however this
simple and delicious recipe shows your
how to recreate it on nothing fancier than
a gas hob. Combining a flame-cooked
aubergine with garlic, onions, green
chillies, tomatoes, fresh coriander and
spices this dish is great as a sharing dip
served with a few home cooked chapattis.
Romy, who was awarded the Bristol
Good Food Award for Best Vegetarian
Restaurant in 2014, was brought up in
West Bengal, Calcutta and after she
emigrated to the UK it was the flavours of
her childhood she hungered for which led
her to develop a love for cooking. Starting
off her culinary career cooking dinner
parties for friends, and later running
successful cookery classes, she then
opened Romy’s Kitchen in September
2013. Romy prides herself on cooking
traditional Indian food, using local
ingredients, many of which are straight
from her vegetable garden in Thornbury.
For further information visit
www.romyskitchen.co.uk
44
SIMPLY CLITHEROE
Chana Daal
Serves 4
Ingredients
250g Chana Daal
2 Red Onions (medium)
1 tsp Grated Garlic
2 tsp Grated Ginger
2 tsp Rapeseed Oil
1 tsp Crushed Coriander Seeds
1 tsp Crushed Cumin Seeds
1 tsp Black Mustard Seeds
½ tsp Turmeric Powder
1 tsp Garam Masala
1 Large Tomato
1 tsp Red Chilli Powder
2 tsp Fresh Coriander
500ml Hot Water
Salt and Green Chillies to taste
Cooking method
• Soak the Chana Daal in the cold water for 15-20 minutes
and wash it in cold water so that all the starch comes out
• Finely chop the red onions and grate the ginger & garlic keep aside.
• On the gas in a deep pan cook the Chana Daal in hot water,
add turmeric and salt, on medium heat
• Cook for 30 minutes as they don't take long
• In another pan heat oil and add mustard seeds allow the mustard seeds
to start pop, add the chopped onions and soften slowly, taking care to
make sure all of the onions get cooked, make sure you don't caramelize them.
Add the grated garlic & ginger and cook for 6-7 minutes on medium heat
• Add crushed cumin and coriander seeds to the paste
• Add the chopped tomatoes and cook for another 2-3 minutes
keep stirring so that the paste doesn't get burnt
• If the paste sticks to the base of the pan then add few drops of hot water
• Add the cooked Chana Daal and mix well in the paste.
Cover the pan and cook on a very low heat for 2-3 minutes
There are different types of lentils and pulses with are cooked similar ways and
different method. Some of them longer time than other just make sure that you
cook bit longer. Bear in mind that you add garam masala in some butter or ghee
in the end because it gives you wonderful taste.
CELEBRITY CHEF ROMY GILL RECIPES
.......................................................................................................................................................................................
Pomegranate and Mung Bean Salad
Serves 3-4
Ingredients
100g Mung Beans (Soaked in cold water for a couple
of hours or overnight)
1 Pomegranate • 6 Chopped Radishes
40g Chopped Cucumber • 2 Chopped Spring Onions
4 tsp Balsamic Vinegar • 2 tsp Whoelgrain Mustard
2 tsp Rapeseed Oil • Salt to taste
Cooking method
• Boil the soaked mung beans for 15 to 20 minutes
until they are tender and drain the water
• In a bowl, add the balsamic vinegar, wholegrain
mustard, salt and rapeseed oil, mix well
and add to the mung beans
• De-seed the pomegranate,
add the seeds to mung beans
• Add chopped radishes, cucumber and
spring onions and mix well
Baingan Bhartha (Roasted Aubergine)
Serves 2-3
Ingredients
1 Medium Aubergine
2 Tomatoes finely chopped
2 Onions finely chopped
3 cloves Garlic
1 tsp Tomato Puree
1 tsp Garam Masala
1 tsp Coriander Powder
½ tsp Turmeric Powder
1 tsp Black Mustard Seeds
2tsp Rapeseed Oil
2 tsp Fresh Coriander finely chopped
1 Green Chilli finely chopped
Salt to taste
Cooking method
• Roast the aubergine on gas burner over medium heat
turning regularly for even roasting
• Peel off the roasted skin of the aubergine
once it has cooled after roasting
• Mash the roasted aubergine
• Heat the oil in a pan, add mustard seeds
then add sliced garlic and stir for a minute
• Add chopped onions & chillies, cook for 3 – 4 minutes
on high heat and keep stirring
• Add chopped fresh tomatoes & chopped coriander leaves
and cook for two minutes
• Add the tomato puree along with rest of spices and salt,
mix well
• Add mashed aubergine, cover the pan and cook
for five minutes over low heat
SIMPLY CLITHEROE
45
Photography: TVPAV.com
Implanting
CONFIDENCE
Photography: TVPAV.com
Ann Knight was so impressed with her husband’s new dental implants
that she turned to the same expert team – and the retired business duo
from Cheshire are delighted with the results!
Douglas Lee
46
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Leading the way in UK implant
technology is Lancashire-based
Douglas Lee, who was one of the
first dentists in the country to adopt
the highly successful pioneering
‘Fast and Fixed’ technique.
Highly experienced in this sameday implant procedure, Douglas Lee
Dental Associates, have a team of
professionals, including in-house
dental technicians, to replace teeth
permanently – omitting the need for
dentures.
It was Douglas Lee’s national
reputation for excellence that
originally led Barry and Ann Knight
to the practice two years ago.
Barry was referred to Douglas Lee
by another implant dentist who had
attempted to replace Barry’s top teeth,
which had been damaged by a serious
car accident, with implants.
Barry explains: “The original
implants were loose, they weren’t right
so the dentist said he could not go
any further with it and referred me
to Douglas Lee.
“I travelled over from our home
in Cheshire to see Dougie and he
immediately said he would be able
to help but he was totally honest and
said it would take some time.
‘‘
In the lead up to the
‘Fast and Fixed’ day
Dougie and the team
were fantastic.
It’s not like going
to the dentist, it’s like
visiting a friend.
’’
“They explained everything so
I wasn’t at all nervous about the
procedure. I had got to know them
and it is obvious that they are experts
in their field,” adds Barry, who is now
retired from his manufacturing business.
Implant expert Douglas Lee
explained what would be necessary
and reassured Barry that the problem
could be fixed.
On the day of the procedure
Barry arrived at Douglas Lee Dental
Associates early in the morning.
Sedated, Barry was painlessly fitted
Copyright Douglas Lee Associates
BEFORE
with a completely new set of upper
implants in a procedure that has made
pioneering dentists, Dr Douglas Lee
and Dr Usman Riaz a flagship practice
and a teaching surgery for the German
pioneered ‘Fast and Fixed’ technique.
“To become a teaching surgery for
‘Fast and Fixed’ is a real compliment.
It is a massive boost to us and it gives
us the chance to show other dentists
what can be achieved,” says Dougie.
Testament to their high level of
skills, Douglas Lee Dental Associates
were the first team in the UK to carry
out a full set of upper and lower jaw
implants within a day.
During their years of experience,
the team has refined the procedure
and have state-of-the-art in-house
technology including a Cone beam
CT scanner, a Helbo laser that eradicates
over 99 per cent of harmful bacteria
and an on-site dental lab with a
technician who custom makes the
teeth implants so patients can benefit
from this amazing same-day procedure.
Preparation is key to the success and
the team of dental nurses, cosmetic
dentist Dr Usman Riaz, dental technicians
and Dougie himself, all play their part on
the day. Dr Usman added. 'This is true
bespoke dentistry. One size does not fit
all. A patient's smile is just as unique'.
AFTER
Sedation ensures that no pain is
felt and the patient remains relaxed.
“I didn’t feel a thing,” says Barry.
“It was a long day and I was a bit tired
but it was completely painless. I had
slight bruising afterwards but that
soon disappeared – and the implants
are fantastic!
“They feel like my own teeth, the
sensitivity is still there when you are
biting and chewing. I am thrilled with
them and I can’t thank Dougie and the
team enough.”
Barry’s wife Ann underwent major
dental work around 30 years ago,
however her teeth were beginning to
fail and she was too nervous to consult
her dentist.
“Barry told me I had to go and see
Dougie, so I plucked up the courage
and went. I was adamant that I wanted
a good set of dentures as there was no
way I was going to undergo any pain
with implants,” recalls Ann.
‘‘
I have always looked
after myself and
losing my teeth
was my idea of hell.
It was a terrible shock.
When she went to see the team at
Douglas Lee Dental Associates, Ann
was told, following an x-ray, that the
news was not good. Her gums were in
bad shape and she had several failing
teeth.
“I have always looked after myself
and losing my teeth was my idea of
hell. It was a terrible shock. Dougie
said I wouldn’t like dentures but left
the decision totally to me.
“He explained the procedure and
reassured me it would be pain free so I
eventually made the decision and said
‘yes’.”
In Ann’s case, she was so delighted
with the results in her upper jaw that
shortly before Christmas, she had her
lower set of implants done under the
same ‘Fast and Fixed’ procedure.
“When I looked in the mirror and
smiled it was unbelievable!” recalls an
emotional Ann. “I have always covered
my mouth when I smiled because of
my teeth, but now I smile all the time
as it has given me so much confidence.
“They don’t look fake, or overly
white, they just look totally natural and
I am thrilled! I am 110 per cent happy
with them – and I told Dougie and the
team that I don’t take this for granted,
I am very grateful to them all.”
’’
FINALIST
2014
Douglas Lee Associates
115 Whalley Road,
Accrington Lancashire,
BB5 1BX
01254 237517
[email protected]
SIMPLY CLITHEROE
47
BOWLAND IT SERVICES
IT SOLUTIONS FOR TOTAL PEACE OF MIND
PHONE AND
TABLET REPAIRS
l 2 year warranty on all repairs
MULTIPLE
DROP OFF
REPAIR
CENTRES
LOCALLY
l Official manufacturer parts used
l Authorised and regulated by iTechnician
(the leading UK phone repair network)
l Multiple drop off and collection points
available local to you
l FREE heavy duty tampered glass protector
(for limited time only)
0800 689 0099
Unit 7, Poors’land Barn Business Centre, Clitheroe, BB7 3AE.
Phone: 0800 689 0099 FREE from landline
01200 446144 www.idropoff.co.uk
Bowland Technologies
48
SIMPLY CLITHEROE
@bowlandit
TREND LIST!
FROM EDIBLE INSECTS TO
VEGETABLE YOGHURTS
THE CULINARY WORLD HAS SEEN ITS
FAIR SHARE OF INTRIGUING FOOD
FADS – IT SEEMS THE UK HAS A NEVERENDING APPETITE FOR ‘TRENDING’
FOODS TO FORAGE . . .
Scotland is leading the global trend with the
re-emergence of Seaweed as a nutritional ingredient.
With its wonderful health benefits, natural abundance, and great
taste seaweed use in fine dining and everyday cooking is set to
continue to increase throughout the world.
Kelp yourself
to seaweed!
This rise can partly be attributed to the
nutritional qualities of seaweed. It offers
one of the broadest ranges of minerals
of any food on the planet.
Queen Margaret University in Edinburgh has been conducting
extensive research in to the health benefits of Scotland’s natural larder.
Dr Jane McKenzie, Academic Lead for Food & Drink Knowledge
Exchange at Queen Margaret University said:
“Scottish seaweed contains a wide range of vitamins and
minerals. Variety is important in ensuring a good nutritional intake and seaweed is a versatile option for including throughout
the diet. Manufacturers can use seaweed as a healthy option
for replacing the salt added to processed foods. As a result,
seaweed may ultimately contribute towards reducing the risk
of chronic disorders, particularly those related to high blood
pressure and poor dietary habits.”
More than 85 varieties of edible seaweed can be found along the
UK coastlines. Not all seaweed is edible – so do your homework
before foraging!
Moss is boss
says chef Jeff Kipp
For gardeners whose lawns are plagued
by an invasion of moss following a wet
spring and a cool start to the summer,
Chef Jeff Kipp has a novel solution.
Cook it.
Known for his use of wild and foraged
ingredients, Jeff’s use of preparing locally
landed white fish, such as turbot and sea bass,
with moss, has been wowing dinners at his
restaurant in Saltwood, near Hythe on the
south Kent coast.
“Moss is ideal for holding the moisture and
perfuming fish with a hint of nature,” says
Kipp, adding, “As the fish is almost done and
the moss, with a rosemary tinge, begins to
dry out, the aromas definitely move from
hay and pine towards the floral.”
Jeff gathers his moss from deep inside a local
wood from beds of pine needles.
Although almost all mosses and lichens are
edible, Saltwood on the Green doesn’t serve
the moss to eat. It is used as a wrap in the
cooking process. After washing, a layer of
baking paper is placed between the deboned
fish and the moss, which is then slow-baked
in a low oven.
Mosses make up an important part of
traditional arctic diets, where they are
known for their bitter taste.
Apart from its culinary uses, moss is also
known for its medicinal purposes, with
antiseptic and analgesic properties. In the
First World War, moss was used to dress
wounds. It can absorb 20 times its own
weight in liquid.
Images courtesy of www.maraseaweed.com
MOSS
ANDSEA
WEED
TOP THE FOOD
Moss is also ideal for barbecuing oily fishes,
such as mackerel and sardines, which tend to
flare and other wise char the skin and drying
the flesh.
Moss should be washed before use and not
used from lawns which have been treated
with chemicals or where dogs exercise.
SIMPLY CLITHEROE
49
THE NUMBER ONE ATTRACTION
IN LYTHAM ST ANNES
www.tripadvisor.co.uk/St_Annes_Beach_Huts
A ROOM WITH
AVIEW
BEACH HUTS
DAY RENTALS
THE PERFECT DAY AT THE SEASIDE!
From Bloomers to Bikinis
Beach Hut Rentals are back on the Fylde Coast
The first Beach Huts on the Fylde Coast cost 12d
(5 pence) per hour to rent. They were used to protect ladies modesty as they changed into their
bloomers. Hefty fines were issued to anyone not
wearing drawers providing sufficient covering.
Males had to keep a minimum of 50 feet away
from the hut if occupied by a female.
Beach Huts are Booming
These days’ rentals are a much more relaxed affair.
Beach huts can be booked online for up to £65
per day just like you might book a hotel room.
Renters get all the mod-cons such as a fitted
kitchen and built in MP3 players – everything you
need for the perfect modern day at the seaside.
50
SIMPLY CLITHEROE
Awards
The new huts have already been nominated for some prestigious tourism
awards and are now the number one tourist attraction in
Lytham St Annes, (as voted by reviewers on Trip Advisor),
proving that Beach Huts are as popular as ever!
www.tripadvisor.co.uk/St_Annes_Beach_Huts
Check availability and book online at
www.stannesbeachhuts.co.uk
For further information you can contact Stuart Robertson
on 07713 211132 or 01253 789332
or email [email protected]
St Annes Beach Huts
The Island, South Promenade,
Lytham St Annes. Lancs. FY8 1LS
www.stannesbeachhuts.co.uk | twitter: @stannesbeachut
facebook.com/StAnnesBeachHuts
Thee Aspinall Ar
A ms
Mitton, Clith
heroe
7KHVHU YLFHDQGPHDOVZHUHÀUVWFODVV,RUGHUHGWKH
ODPEVKDQNZKLFKZDVSRVVLEO\WKHWDVWLHVWODPE,KDYHHDWHQ
for a long time. The menu had some fabulous choiices and
HYHU\RQHLQRXUSDUW\OHIWIXOODQGYHU\KDSS\,ZLVK,OLYHG
FORVHUDVLWZRXOGEHDÀU PIDYRXULWH - Trip Advisor review
01254 826 555 | www.aspinallar
.
mspub.co.uk
T he Aspinall Ar ms, Mitton Rd, Mitton, Clitheroe, Lancashire, BB7 9PQ
Food Festivals may seem a million miles away from the serious
and growing problem of food poverty in Lancashire.
But by promoting the growers and producers, festivals can work
to raise awareness of a sustainable and healthy food culture.
We asked former chef to the stars and food activist
GILL WATSON to tell us about her fight to feed the poorest people
in our region. Here Gill tells how she hopes her FoodRiot Bus
will give Pendle’s poorest communities an alternative
to the foodbanks – and what YOU can do to help.
I PREDICT A
FOOD RIOT
CHEF AND WRITER GILL WATSON
TAKES HER FOOD FIGHT ON THE ROAD
‘‘W
HEN journalists ask how I became involved in food poverty
I’m always tempted to reply that it was an ‘Act of God’ –
the kind that makes your insurance claim invalid – like a
hurricane or a tsunami. I feel like I’ve been swept up and
thrown into something terrifying that I can’t escape from.
So I may as well just get blown along with it.
It’s all a long way from my days working as a private chef to the
privileged. When I was murdering lobsters for Pierce Brosnan’s
lunch fifteen years ago I never could have imagined that at the age
of fifty I’d be spending the better half of my week rifling through
the fruit and veg bins in the back rooms of Lidl to salvage some
decent produce for people who can’t afford to buy it. Or dashing
off to the wholesale market in Manchester to rescue tons of
cherries from the pigs.
But do you know what? I’m much happier running around like a
headless chicken and not earning a penny than I was back then,
earning and spending aplenty in London and America.
What makes me happy are not the dreadful situations that I see
people in every day but the way the community is so ready to
help me to help others.
Every so often I vent my rage on Facebook about people who are
struggling to survive through no fault of their own, like the young
mechanic crawling home exhausted after working 12 hour days for
£15 a day. He had no top-up benefits, no holiday or sick pay and
his employer had never paid a penny of National Insurance for him.
His accommodation choice was to live in a hostel or a stripped out
car at his boss’s garage. When the public read my post they were
desperate to help. They shared the post asking if anyone could
give him a better job or find him somewhere decent and cheap
to live. One lady contacted me to ask if I could pop round to her
house to pick up a corned beef hash she’d made for his tea.
How lovely is that?
Another Facebook rage came when I was asked to help a lady who
was suddenly left without her carers’ allowance after her mum
died of cancer just before Christmas. She had an eight year old boy
and when she told the benefits office that they had no money left
for food, heating or hot water she was asked why her son couldn’t
put a jumper on. I took a Christmas tree, decorations, wrapped
presents for mum and son, food, blankets, hot water bottles and
even hand-knitted gloves. All this was donated by people who had
read my post on Facebook and wanted to help.
There are scores of stories like this and at any one time my dining
room is piled high with prams, cots, clothes, toys and tinned food
donated by strangers for me to pass on to the people who need
them; people they will never meet or receive a direct thank you
from because I’m always careful to keep identities secret.
52
SIMPLY CLITHEROE
Then there are my amazing volunteers who have now taken
responsibility for five of the seven days that I pick up waste food
from Lidl. They are committed to sorting through rotten fruit and
veg to rescue the good stuff. They clean it, box it and then deliver
it to a little hut the next day where anyone who is struggling can
pop in and pick up a bag of fruit and veg or a loaf of bread.
To me, it’s really important that people should
have access to food without having to suffer the
humiliation of the foodbanks. Elderly people
won’t think of trying to get a foodbank referral
for a bag of food but they will pop into the hut
to take a few items when they need it.
The FoodRiot bus will take all this to the next level. It will be the
hut but with knobs (and wheels) on; a mobile community shop
with free fruit and veg, a cookery demonstration and tasting area
and a separate consultation area where people can see a nurse, a
dentist, a housing officer etc. I’ve even have a beautician asking to
come on board so she can do the ladies’ nails as a treat.
My vision for the future is that the FoodRiot Bus will be run by the
community members themselves and this is already beginning to
happen before it’s even on the road. A lovely man I helped out last
year when his baby daughter was very ill in hospital has offered to
be my driver – which is just as well because I didn’t even realise
that a special license was needed. Fortunately he has a PCV license
from when he was a school bus driver. Then there’s one lady I
helped out with food recently. She’s an
amazing cook and wants to share her
skills on the bus so I’ve booked her
onto a Food Hygiene course in July.
By September the bus will be on
the road in all its glory so if you
see it, flag us down and say hello.
Until then, if you want to keep an
eye on the progress of the FoodRiot
Bus then please like the Facebook
page or follow on Twitter @FoodRiotBus
’’
If you would like to
support the bus please contact
Gill at [email protected]
“Teaching across the whole
school is excellent.”
ISI Independent Schools Inspectorate Report February 2015
One stream entry and small class sizes allow us to focus on the pupils
as individuals. Greater knowledge and understanding of our pupils
lead to happy, confident and successful students.
Independent Catholic Day School and Nursery. 0 – 16 years. Open to all.
Oakhill, Wiswell Lane, Whalley, Lancashire. BB7 9AF. Just off the A59.
01254 823546 www.oakhillcollege.co.uk
Principal: Mrs C. Crouch B.A M.A [email protected]
Oakhill are passionate about educating children about food.
Alongside our partners and Oakhill parents Birchall Foodservice we are proud to
sponsor the Children’s Food Academy Workshops at this year’s Clitheroe Food Festival.
Buy your tickets online in advance or at Trinity Methodist Church Hall on the day.
SPEND £20
ON SAUSAGES
AND GET
20% OFF!
WITH THIS VOUCHER
Offer available from 01/09/15 – 31/09/15.
Cowman’s
Famous
Sausage
Shop
Cowman’s of Clitheroe
may be famous for their
sensational selection of
sausages – but they’re
also hard to beat on a
huge range of outdoor
and locally-reared meat.
120 YEARS OF
MASTER
BUTCHERY
IN THE
RIBBLE
VALLEY
For 120 years, three generations, of master butchers have perfected their trade from the same historic premises on Castle Street.
54
SIMPLY CLITHEROE
76
12
Bespoke bangers:
mouth-watering varieties
of specialist sausages
Cowman’s cuts of locallyreared beef, pork and lamb
now enjoyed nationwide
decades of pasture-to-plate
expertise
E
“There are a lot of unhealthy meat
products out there that are filled with
chemicals and colouring. Over the
years the public have been brainwashed to see unnaturally bright red
meat in the supermarket, not realising
these have been artificially coloured. In
fact meat goes darker as it matures
and develops in flavour.”
STABLISHED by local farming family Cowman’s then taken over
by the Cowburn’s in the 1950’s – this traditional yet innovative
operation is now run by Paul Howard and Nick Gell who have notched
up 28 years of service between them.
Cowman’s staff offer expert advice on all cuts of
meat and how best to cook them, from the pricier
cuts of sirloin and fillet to the skirt and shin which are
slow-cooking superstars producing the tastiest gravy.
The countless national and local accolades awarded to Cowman’s are a
testament of their fine quality produce, which has been supplied to both
the Queen and Prince Charles over the years.
Their produce and specialist sausages have gained
many foodie fans and Cowman’s now ship overnight
across the UK to all areas of the mainland.
Paul and Nick have continued the great tradition of marrying mouthwatering
meat with spices, herbs, cheese and fruits to produce stunning best-sellers
including their smoked beef, tomato and basil sausage, pork apple and cider,
wild boar, beef and pork with black pudding bangers.
During the annual Clitheroe Food Festival Paul and
Nick give away around 100 kilos of sample sausages,
cooked outside the shop on their large BBQ. This
year, some of the sausages you can try include
cracked black pepper, smoked garlic and red wine,
highlander pork and pork and apple. All of
Cowman’s sausages can be stored in the fridge
for 3-4 days and can be frozen for up to 5 months.
Paul and Nick, who have worked under Master Butcher Cliff Cowburn for
more than a decade say, “Cowman’s are most famous for their sausages
which continue to be a huge seller. However people sometimes think we are
just a sausage shop whereas we are a high quality butchers providing a full
range of locally-sourced meat and bbq products.”
Adds Paul: “It was Cliff Cowburn who started experimenting with ideas for
sausages in the 1970s. Over the years new recipes have been developed and
today we have 76 different types of sausages including the special dietary
range of gluten free, low salt, and no additives colourings or preservatives.
All ingredients of pork, beef and lamb are sourced locally and reared
outdoors.”
With the exception of the odd ‘exotic’ offering like Kangaroo – the meat
is all local and comes from pasture to plate in the traditional way.
In a time when food sustainability has never been more important,
Cowman’s pride themselves on providing the very highest quality of
produce and service.
While Cowman’s look to the future, working
on their gourmet sausage and ready
meal/BBQ range, customers can be assured
those 12 decades of care, expertise and
tradition still shines through today.
Cowman ‘s Famous Sausage Shop
13 Castle Street • Clitheroe • Lancashire • BB7 2BT
01200 423842
Follow us on Twitter @famoussausages
and Facebook
SIMPLY CLITHEROE
55
EVERYTHING
YOU NEED FOR
ENTERTAINING
THIS SUMMER
COOKING
DEMONSTRATIONS
outside Dawsons
on Food Festival day
between
10am -4pm
YOUR LOCAL INDEPENDENT STORE FOR BIG BRAND NAMES
IN COOKWARE, BEDDING, OUTDOOR LIVING, GIFTS & DIY
54–56 King Street, Clitheroe, Lancashire BB7 2EU • 01200 425151
6 Jerry Croft, Skipton, North Yorkshire BD23 1DX • 01756 792121
www.dawsonsdepartmentstore.co.uk
56
SIMPLY CLITHEROE
Weber: MasterTouch
LIVE
VA L L EY O F TH E
FOOD KINGS
By Nigel Evans Ribble Valley MP
A few months ago I was writing a speech to deliver in the House
of Commons on the dairy industry, its importance to The Ribble
Valley, and the challenges it faces with low prices being paid for
milk. Five minutes into the speech I stopped writing. I realised
pretty quickly that the speech was becoming ridiculously close to
a travelogue about the amazing restaurants, shops, hotels and
the beauty of its numerous and varied villages.
The Valley is quite simply blessed as are we who partake
in its many pleasures on a daily basis.
t
HE glorious food festival brings together all the top qualities of the
area under one themed weekend. It is but a taster of what is all
around the area and in amazing quantity.
The farmland is the backdrop and provider of much that is quality and available
in local shops and restaurants. Simply put the Valley has become, by accident
or design, the centre of food and leisure lifestyle in Lancashire. Northcote best
epitomises this with their amazing 15 day food frenzy "Obsession".
Anyone who travels from village to village will be quite amazed by what is on
offer. Waddington now boasts three top quality gastro pub restaurants, Mitton
has a Bermuda triangle of excellent eateries following the refurbishment of the
Aspinall Arms. My own village of Pendleton is home to the 2014 Camra pub of
the year, The Swan with Two Necks, (pies to die for), and neighbouring Wiswell's
The Freemasons is well decorated for its food offering.
From Slaidburn's Hark to Bounty (booking advisable for Friday's fish night) to
Sawley's Spread Eagle the ambience is superb and the welcome warm. Downham
and the outskirts of Longridge have great fish restaurants in the Derby Arms and
the Assheton Arms, with The Dog and Partridge near Chipping serving some of
the best Duck anywhere in the UK. The Last Drop near Longridge compliments its
excellent food with some of the best views over the countryside.
‘‘
The Valley
has become,
by accident
or design,the
centre of food
and leisure
lifestyle in
Lancashire.”
Why not pop into Whalley and sample what Benedicts has to offer (I do
constantly), or pop into the Dog Inn for a pint and lunch, then visit the Whalley
wine shop which is simply terrific and Tom Jones (no, not that one) will advise
you on the best tipple to have with your dinner.
Clitheroe itself of course is awash with excellent places. At a time when most
towns are lucky to have one specialist butchers Clitheroe has three with
Cowmans famous suasages, to Alpes excellent specialist service and Andertons
superb local fayre. Then there is Byrnes wine merchants....wow....definitely
worth a visit to the labyrinth of well stocked rooms.
It is the same with Bashall Barn as you drive out of Clitheroe and they also house
an art gallery to compliment their excellent restaurant.
At one end of the price market you have You and Yu on the A59 with a West End
feel to its offering to the Shajan which is always packed with spicy food lovers.
The problem with writing any article on great places means that you are in
danger of leaving some out and I have no doubt that in any sampling piece I am
bound to do that. I haven't even touched on the brilliant hotels that themselves
have become havens for excellent food and hospitality. What I know is that
many MPs in the Commons visit my area regularly and tell me what a great
place it is for food and fun.
If UNESCO ever awarded recognition of centres of food excellence, along with
warm welcomes, and great beer then the Ribble Valley would be awarded that
status. I look forward to writing in more detail about specific restaurants in the
coming months and even more in visiting these amazing places.
SIMPLY CLITHEROE
57
Watch your coffee being roasted on the premises
and enjoy our Victorian coffee house
The aroma of roasting coffee will draw you down
Wellgate into the shop, where you will find
over 35 of the world's finest arabica coffees.
The shop contains a vast variety of coffee and tea
related homewares, as well as over 60 different
loose teas to take home.
Walk through the shop and you will enter the
ground floor of our three storey coffee house.
Wooden tables with chairs complement the
William Morris wallpapers to give a relaxing feel,
with a tempting array of cakes. Wander upstairs
to discover tables on the middle floor and keep
going upstairs once again to find more tables on
the top floor, by which time you really will have
earned your cup of coffee!
Food and snacks are available throughout the
day with a wide selection of sandwiches,
toasties and jacket potatoes plus homemade
weekly specials. Free Wifi available
Coffee Roasters and Tea Merchants
Blackburn • Clitheroe • Skipton • Todmorden
Wholesale – Machines, training & engineers
Exchange Coffee Company • 24 Wellgate • Clitheroe • Lancashire • BB7 2DP
T. 01200 442270 • E. [email protected] • www.exchangecoffee.co.uk • @Exchange_Coffee
Opening Times: Shop: Monday – Saturday 9.00am – 5.30pm Cafe: Monday – Saturday 9.00am – 5.00pm
58
SIMPLY CLITHEROE
Effective solutionsin law
JOHN HOULDSWORTH
Solicitor/Director
AMANDA HALL
Solicitor/Director
MARSAYA TAYLOR
Solicitor/Director
FRED WILSON
Legal Executive
DEBORAH COWKING
Legal Executive
STEPHEN PEARSON
Solicitor
ELLIE PARR
Solicitor
houldsworthsolicitors
Excellence in law since 1817
Residential Property
Commercial
Regarded as one of Lancashire’s leading specialists with almost two
centuries of legal expertise, Houldsworth Solicitors provide effective
solutions in most areas of law.
Divorce, Separation
and Children Matters
We take a personal approach with experienced professionals
dedicated to specific areas of law – each specialist is assisted by
an excellent support team.
Employment Law
Wills & Probate, Inheritance Tax
Personal Injury, Accidents at Work
Agriculture Farming Matters
We have two offices in the Ribble Valley – our award winning
Clitheroe premises are in Duck Street and the Whalley office is
situated in King Street. Our team will be available to see you at
whichever office is most convenient to you.
We are the proud holders of the Law Society’s Lexcel status
which is the Society’s award of excellence in practice management
standards. We also hold the prestigious conveyancing quality scheme
which is the mark of excellence for the home buying process.
We are authorised and regulated by the Solicitors Regulation Authority.
Pullman House, 2-4 Duck Street, Clitheroe, Lancashire BB7 1LP
Tel. +44 (0) 1200 422152
Fax. +44 (0) 1200 428983
DX. 15152 Clitheroe
Nymrod House, 85 King Street, Whalley, Lancashire, BB7 9SW
Tel. +44 (0) 1254 825757
Fax. +44 (0) 1254 825758
www.houldsworthsolicitors.co.uk
Directors: John Houldsworth, Amanda Hall, Marsaya Taylor.
Solicitors: Ellie Parr, Stephen Pearson.
Legal Executives: Deborah Cowking, F. Inst. L.Ex., Fred Wilson F. Inst. L.Ex., Catherine Barrett F. Inst. L.Ex.
Houldsworth Solicitors is the trading name of Houldsworth Hall Limited. Registered in England and Wales. Registered Number 18351715.
Registered office at Pullman House, 2-4 Duck Street, Clitheroe, Lancashire BB7 1LP.
Authorised and regulaed by the Solicitors Regulation Authority. VAT Reg. No. 326 0567 68.
SIMPLY CLITHEROE
59
Clitheroe
Food Festival
Lloyd Colne
The Ultimate
Driving Machine
LLOYD COLNE.
WE DO GOOD LOOKING GRILLS TOO.
Lloyd Colne BMW are proud to sponsor the 2015 Clitheroe Food Festival.
We do hope you enjoy this year’s festival and all the fine produce on offer.
When it comes to BMW Sales and Service, our Lloyd BMW Centre in
Colne certainly cuts the mustard.
As your local authorised BMW Centre for Colne and the surrounding areas
we can offer the highest levels of service and expertise for all your
automotive needs.
Part of the family owned Lloyd Motor Group, customer service and
satisfaction are the cornerstone of our success - across our New and
Approved Used BMW Sales, Aftersales, and Bodyshop departments.
To discover more about our award winning service, call in to our
Centre or contact us now.
Lloyd Colne (Next to Boundary Mill at the end of the M65)
Crown Way, Colne,
Lancashire, BB8 9NP
01282 720720
www.lloydcolnebmw.co.uk
SELLING YOUR CAR?
THEN LOOK NO FURTHER!
we will buy any make,
any model and any age of car
Founded some 30 years ago, Smallbone Cars
remains family owned and continues to operate from
its main road garage premises on the A59 in Gisburn.
Their focus is on buying cars, regardless of age, make
or mileage they will give you the best possible price
for your car whilst offering a friendly service.
be assured that you will receive an enthusiastic yet
discreet professional service. From your initial enquiry
to receiving payment, the whole process will be
entirely hassle free whilst guaranteeing the best price
for your car – a price that is not computer generated
but is individual to you and your car.
On a daily basis Smallbone Cars deal with various
scenarios of car buying. The car may have become
for sale because someone has decided to stop
driving, downsizing to one car or maybe even due to
bereavement – no matter what the reason you can
Distance need not be an issue as they will come to
you and the sale procedure can be carried out there
and then when immediate payment will be made in
the most convenient method for yourself.
Smallbone Cars has made a decision to donate money to
Cancer Research UK, a charity close to their hearts.
So each time they buy a car they make a cash donation.
Whether it’s a Fiat or Ferrari, a Mazda or Mercedes, a Peugeot or a Porsche
please get in touch with Smallbone Cars
to sell your car and help to support Cancer Research UK.
01200 445900
[email protected]
www.smallbonecars.co.uk
Email:
Smallbone Cars Limited
Deerpark Garage • Gisburn Road (A59) • Gisburn• Clitheroe • BB7 4ES
SIMPLY CLITHEROE
61
Clitheroe Food Festival Sponsor Spotlight
BIRCHALL FOODSERVICE
B
IRCHALL Foodservice is proud to be a sponsor of the
Clitheroe Food Festival for the THIRD year running.
A fourth generation family-owned business since 1939, the company
is based in the heart of Lancashire with strong ties in the Ribble Valley.
2015 has been an exciting year for the business, which offers a
comprehensive, next-day delivery range of foods for caterers in the
North of England and Wales.
In January the company re-located to new premises on the prestigious
£50million Burnley Bridge Business Park. The development more than
doubled previous capacity to 64,000 sq.ft., making it one of the
largest privately-owned foodservice depots in the UK.
The new premises are built to the latest thermal and environmental
specifications and include a state-of-the-art demonstration kitchen
and exhibition and training centre, where suppliers can showcase the
latest product innovations to customers. This facility is also available
to hire to suitable businesses.
In April, the company
expanded its product
offering, which previously
comprised of ambient,
chilled, frozen and nonfood products, with the
launch of its ‘Fresh’ brand – the first category being
Butchery. Fresh fish and fruit and veg – all with full
traceability and proven provenance – are set to follow.
Then, in June, Birchall Foodservice was named Burnley
Medium Size Business of the Year at the Burnley
Business Awards and runners up in the Family Business
United Family Business of the Year in London –
both on the same night!
Strong family values
Birchall Foodservice is a company built on strong family
values, and is a keen supporter of local events and
charities. In July, they were sponsors of the inaugural
Barrowford Lifestyle Festival and they have close links
with Oakhill School in Whalley, the Food Bank in
Burnley and also the Fraser Street Project, a youth
centre working with deprived children in Burnley.
As an employer of over 100 people, staff wellbeing is
a top priority and the new head office includes a staff
gym and canteen to encourage healthy lifestyles.
Environmental welfare is also key and the company’s
modern fleet of multi-temperature vehicles operates a
trunking system to regional distribution centres, saving
thousands of food miles and CO2 every year.
If you would like to find out more about the company
or would like to experience foodservice the Birchall way,
please contact:
Nicola Watson Business Services Manager
T: 01282 429446
E: [email protected]
Birchall Foodservice
Cobalt House • Magnesium Way
Burnley Bridge Business Park
Hapton • Burnley • Lancashire • BB12 7BF
www.birchallfoodservice.co.uk
62
SIMPLY CLITHEROE
Webut wemayBribetsahavenatioinnventof forei
g
n
food
l
o
vers
ed some of the world s
top tasting dishes.
’
BestBritish FOOD
INVENTIONS
From Yorkshire Puds to Lancashire Hot Pot - Lincolnshire Sausages
to Scouse and Parkin – and ‘everyone’s’ mate Marmite.
Britain can claim a culinary catalogue of delicious dishes to her
name, enjoyed both at home and abroad.
Yorkshire
Pudding
The first ever recorded recipe appears
in a book in 1737. Traditionally made
in a large tin, rather than the individual
puddings that we are familiar with
today. Often it was served before the
main meal - which helped to fill people
up so less meat needed to be served.
Some folk even enjoy as a dessert with
a sprinkling of sugar or a dollop of jam.
Flour eggs, milk and dripping are the
most popular ingredients in Yorkshire.
Cornish Pasties: The EU gave
the Cornish pasty protected status in
2011 – only to be challenged by neighbouring Devon who claim their own
records state it was invented in
Plymouth in 1509. Filled with skirt of
beef, diced potato swede, onion and
seasoned with salt and pepper, its
D-shaped pastry casing made it portable
and durable ‘fast food’ for working men
to take out for the day. The pasty is
enjoyed all over the world and particularly
popular in South Africa, New Zealand
and certain US states. It accounts for
6% of the Cornish food economy.
And you may be surprised to discover just which have been
nicked by other countries as its own!
Scotch Egg:
The earliest printed recipe is the 1809
edition of Mrs. Rundell's A New System
of Domestic Cookery. Mrs. Rundell and
other cooking writers after her, reported
serving them hot and smothered with
gravy. Legend has it the scotch egg
was invented not by the Scots, but by
Fortnum and Masons in London.
Fortnums archives reveal that back in
the 1730s they invented the scotch egg
due to customer demand. Back then
their customers would take long
carriage journeys and needed portable
snacks for substanance. Traditionally a
Scotch egg consists of a hard-boiled
egg wrapped in sausage meat, coated
in bread crumbs and baked.
Lasagne:
A decade ago researchers at the
British Museum studied the 14th
Century cookbook The Forme of
Cury, to find a dish called 'Loseyn',
made up of sheets of pasta topped
with cheese. Could ‘mama mia’s’
flagship dish actually be mum’s…?
Jellied Eels: An acquired taste and the
dish is enjoying a boost thanks to the improving
quality of the Thames, support from the
Environment Agency and new fish farms in
the area. The native to England freshwater eels
are served in jelly and eaten with chilli or malt
vinegar and white pepper. Italy has a similar dish
known simply as anguilla (literally, eel), which is
eaten with balsamic vinegar. In France the dish is
known as aspic d'anguille, and in Germany as aal
in aspik; both terms mean jellied eel.
SIMPLY CLITHEROE
63
RIBBLE VALLEY
MEMBER OF PARLIAMENT
NIGEL EVANS
‘‘
I hold regular constituency surgeries in Clitheroe, Bamber Bridge and
Longridge, where appointments can be made to discuss matters of
policy, local issues or personal problems and I aim to provide as much
help, guidance and advice as possible. Appointments can be booked
by contacting my Westminster office on 0207 219 6939 or my
Clitheroe office on 01200 425 939.
It is also possible to keep up to date with my activities in Parliament
and in the Ribble Valley on my website, www.nigel-evans.org.uk.
You can also follow me on Facebook as Nigel Evans MP and
on Twitter @nigelmp.
64
SIMPLY CLITHEROE
I was honoured to be returned as MP for the
Ribble Valley at the 2015 General Election.
I will spend the next five years supporting
our businesses, fighting for our public services
and speaking up for our area in Parliament.
FIND
LANGUAGES
COURSES
tNear yout
Be liike Siimon...
who impressed his wife
w on their holidays by being
g
www.lancashire.go
ov.uk/adultlearning
Hungry to run your
own food led business
ess?
s?
Work in partnership with an award
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f il b
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d Yorkshire...
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'HGLFDWHGEXVLQHVVVXSSRUWLQFOXGLQJ
train
ning, cellar management, marketing
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DQGDGHGLFDWHG$UHD%XVLQHVV0DQDJHU
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award winning range of cask ales
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65
hooliliddays
mmad
ade to
RREMEM
EMEMMBER
BER
In the heart of the Lancashire countryside you
will find the beautiful Ribby Hall Holiday Village.
Over 100 acres of luxury accommodation,
restaurants, cafés and bars, leisure
facilities and an award winning Spa.
Just a short distance away you’ll find the
charming seaside town of Lytham St Annes
and the bright lights of Blackpool. With
something to keep every age entertained,
Ribby Hall Village is the perfect place to
enjoy a holiday with family or friends.
Our fabulous cottages, with all the luxuries
of home, start from just £279 for six people.
To book or request a brochure
call us FREE on 0800 107 1931
or visit www
w.ribbyhall.co.uk
*Terms and conditions apply. £279 lead in price applies to four
night break between 20 Nov – 20 Dec 15 in a Poppy Cottage.
66
SIMPLY CLITHEROE
HOL£ID2A7Y9S
*
from
e!
for six peopl
.................................................
Travel
by Sarah Rigg
Britain is
top holiday
spot as US
tourists flock
The latest International Passenger Survey figures show that
overseas visitors spent £21.7 billion in Britain last year –
3% up on 2013 and a new all time record.
The number of inbound visits reached a record 34.8 million,
up by nearly 2 million – 6% – on 2013.
i
I
I
NBOUND tourism from North America – Britain’s most valuable tourism source market – delivered
annual visit growth of 4% last year to 3.7 million, making it the best year for visits since 2008.
VisitBritain is currently running its Countryside is GREAT campaign in the US to boost visits to a wider
range of locations across the country. With the current strengthening of the Pound against the US Dollar,
there is real potential for further growth from Britain’s most valuable market going forward.
Last year was also a record year for visits from the high volume EU15 markets, with a 7% annual increase,
beating the previous 2007 record by more than one million visits.
An 8% annual increase took holiday visits to a record number of 13.7 million during 2014 – over one
million up on 2013 and two million higher than in 2010. Business visits were at their highest since 2007
last year, growing by 5% to 8.4 million visits.
Sally Balcombe, Chief Executive at VisitBritain said: “Inbound tourism is increasing year-after-year,
with Britain now achieving its second consecutive annual record, with further growth forecast for 2015.
“The marketplace for global tourism is getting tougher, but the Government’s GREAT campaign and
VisitBritain’s successful global marketing activity has meant that tourism is increasingly becoming an
essential part of the wider success of our economy. Such positive growth from North America is very
encouraging and we will look to boost this further with our 2015 Countryside is GREAT campaign,
sending all these valuable visitors across the nations and regions of Britain.”
Minister for Tourism Helen Grant said: "I am delighted that tourists from overseas are coming to our
country in record numbers, spending more and enjoying the very best of Britain. It confirms that our
tourism strategy is working and highlights the important role the industry plays in the government's
long-term economic plan. I will continue to work hard with the sector to encourage tourists to visit all
parts of the country to further boost local growth and jobs."
SIMPLY CLITHEROE
67
T R AV E L
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Choosing the right holiday for you should be an
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Call in to experience our fantastic customer
service – your total satisfaction is our priority.
EXPEL THE MYTH
the internet isn’t always cheaper!
Avista Travel
T. 01200 422975 E. [email protected]
3 Castle Street, Clitheroe, Lancashire BB7 2BT
68
SIMPLY CLITHEROE
Disney
Disney’s Caribbean Beach 3+*
Every child’s ultimate
dream holiday!
Meet Micky & Minnie in the
Magic Kingdom, explore the
world at Epcot, look behind
the scenes at Hollywood
Studios and go wild at
Animal Kingdom.
BOOK IT: From £4240
for a family of 3, 14 nights,
April 2016 inc. FREE Disney
quick service dining plan,
14 day Disney Ultimate Park
Tickets.
Flying from Manchester
T R AV E L
........................................................................................................................................................................................
Bruges Mini Cruise
Hotel Aragon 4* - 2 nights on ship & 1 in hotel
Experience the best of Bruge with an exceptionally
well-priced short break – famous for its moules &
frites, beer, chocolate & waffles.
BOOK IT: From £90pp, extra nights from £39pp
October 2015 – March 2016.
Sailing from Hull.
Oman & Zanzibar
Italy
La Vue D’Or in Sorrento 4*
Enjoy authentic Italian pizza, pasta & Prosecco!
What more could you ask for…. (perhaps gelato!).
It’s no wonder the hotel name means “golden view” i
n English – with it’s fantastic setting, overlooking olive
and lemon groves, with views across the bay to
Vesuvius and the island of Capri.
BOOK IT: From £440pp,
7 nights, Half Board (selected dates September 2015,
May & June 2016). Flying from Manchester
Al Bandar at Shangri-la Barr al Jissah 5*
The Residence, Zanzibar 5*
Experience the buzz of Muscat’s modern
malls and contrasting old town souks.
Then relax at one of “The Leading Hotels
of the World” where you won’t want to
leave your villa’s private pool.
3 nights Oman Bed & Breakfast
followed by
7 nights Half Board in Zanzibar,
September – December 2015.
Mauritius
Canary Island Cruise
P&O Ventura – “Food Heroes”
Canary Island Cruise
featuring Atul Kochhar.
Dine in Marco Pierre White’s “White Room”
restaurant & experience Olly Smith’s
“The Glass House” Bar on-board.
BOOK IT: From £649pp, 10 nights,
1st December 2015, Full Board.
Cruise from Southampton
Le Preskil 4*
Beautifully set on a private peninsula
& home to “probably the best Steak
restaurant on the Island” according
to “our” Trisha!
7 nights, May 2016,
All Inclusive.
SIMPLY CLITHEROE
69
T R AV E L
........................................................................................................................................................................................
Bizarre
BRITAIN
This year’s quirky events
attracting foreign tourists
Famous for our eccentricity worldwide,
British people regularly find time to race snails,
wrestle in gravy and snorkel in murky bogs.
i
T might seem normal to us – but according to VisitBritain –
our wacky ways are a major tourist pull around the world.
So if you want to experience a spot of competitive pea-shooting
or cheese-rolling, plan your trip around the quirkiest events
taking place in Britain this year and next.
World Gravy Wrestling Championships, Lancashire.
The teams competing for the title slip and slide about in luke-warm
gravy. Team members win points for pinning the opposition down in the
gravy. This event was started in 2007 and brings out the crowds in force
to laugh at the proceedings, while TV cameras and the press often record
the event for audiences all over the world from Australia to the USA,
Europe to Asia. The winners will receive the glittering trophy and wallow
in fame, if not fortune.
www.worldgravywrestling.com
Race the Train, Tywyn, Mid Wales
Race the Train event is a popular contest between man and machine.
The race takes place alongside, as far as practicable, the route taken by
the Talyllyn Railway on its journey to Abergynolwyn and back. In order
to do this, all courses use a mixture of public roads, lanes, un-metalled
roads, tracks, agricultural land and rough grazing pastures. The terrain
varies all the time and can be very wet and muddy in places, the routes
also involve some steep hills. Often the train, or for many runners the
track, is just over the fence and in many places if you coincide with the
train any family or friends on the train will be able to shout encouragement.
www.racethetrain.com
70
SIMPLY CLITHEROE
Egremont Crab Fair, Cumbria.
Contestants put their heads through a horse collar
and have a set time in which to contort their faces
in the scariest, most grotesque, silliest expression
possible – known as gurning. False teeth may be
left in, taken out or turned upside down if desired.
The person who gets the most applause for their
ugly face wins! The Egremont Crab Fair dates back
to 1267 to celebrate the time when the local Lord
of the Manor wheeled a cart of crab apples
through the village of Egremont as a goodwill
gesture to the poor. Crab apples have a sharp taste
and it is said the gurning competition originates
from the faces the locals made when they bit into
the sharp apples.
www.egremontcrabfair.com
T R AV E L
........................................................................................................................................................................................
World Snail Racing Championship, Norfolk.
Ready, Steady, Slow! For more than 26 years, the World Snail
Racing Championships have been held at Congham, near
King's Lynn, in Norfolk. More than 300 snails slug it out for the
title of ‘Fastest Snail in the World' at the World Snail Racing
Championships. Anyone with a snail can enter and a number
of heats are held before the grand finale. The winner receives
a silver tankard stuffed with lettuce. The world record is held
by a snail called Archie who completed the 13-inch course
(set up on top of a table) in two minutes.
www.snailracing.net
World Bog Snorkelling Triathlon
Championships, Powys.
Waen Rhydd peat bog on the outskirts of the
smallest town in Britain, Llanwrtyd Wells, is
home to this now-world-famous event. The
aim of the championships is to run eight
World Egg Throwing
miles followed by two lengths of the
Championships,
60-yard peat murky trench, which has
Swaton, Lincolnshire.
been dug out of the Waen Rhydd peat
Contestants have to construct a
bog and then a 12-mile mountain
gravity-powered egg-hurling device
bike ride, in the quickest time
to launch an egg to a waiting team
possible. Competitors come from
member. Distances to be achieved
as far afield as Australia, the US
start at 30 metres but can be
and Europe, as well as from
extended up to 150 metres in the
Britain, for the pleasure of taking
knock-out competition. Another
part. The snorkeller with the
activity that takes place on the day
fastest time wins a small cash
is the Russian Egg Roulette where
prize. Organised by Green Events,
two participants select from five
the novel event was originally
hard boiled eggs and one raw
thought up by a local pub landlord
egg – and they have to smash
Gordon Green in 1986 in a bid to
them on to their own foreheads.
boost tourism to the area.
www.swatonvintageday.com
A "Bite Size" Triathlon, ideal for junior
www.eggthrowing.com
competitors or those athletes who are
perhaps not so dedicated to multi-discipline
sports has also been introduced so the entire
family can enjoy the fun. And, if bog
snorkelling's just too tame for you, now you
can enter the Mountain Bike Bog Snorkelling
event and try your luck at riding a mountain bike
along the bottom of the 6ft deep bog trench.
www.green-events.co.uk
Ramsbottom World Black Pudding
Throwing Championship.
An ancient grudge stretching back to
the War of the Roses in the 15th century,
when Yorkshire and Lancashire fought
for the dynastic throne of England, is
now played out with general hilarity and
food rather than fire, by hurling Black
Puddings at a pile of Yorkshire Puddings
on a six-metre high plinth. Competitors
have three turns in an attempt to knock
down as many Yorkshire Puddings as
possible (they are arranged in a pile of a
dozen) and must throw underarm from
a purpose built stand called the oche.
All ages are welcome with yummy leftovers for everyone!
www.calendarcustoms.com/articles/world
-black-pudding-throwing-championships
International Worthing
Birdman, West Sussex.
The Birdman is a flight competition for
human-powered flying machines held
each summer in the picturesque seaside
resort of Worthing on England's south
coast. Many flyers take part to raise
money for charities; others design
complex machines to aim for the distance
prizes. A substantial prize of £30,000 is
offered for the furthest flight in excess
of the challenge distance of 100 metres.
The event attracts contestants from all
over the world. The Birdman competition
started in 1971 along the coast in Selsey
and then spent 29 years in Bognor Regis
before relocating to Worthing in 2008.
www.worthingbirdman.co.uk
World Pea Shooting Championships,
Cambridgeshire.
Tension rises as the World Pea Shooting Festival in
Witcham grows closer. In its 44th year, the competition
started as a means of fund raising for the village but
has progressed to receive international recognition with
contenders coming from as far afield as the US. Skill will
shoot one expert marksman or woman into the slot of
World Champion, while the runner-up can commiserate
at the village fête that accompanies the festivities.
SIMPLY CLITHEROE
71
SP
PA BREAKS
FROM
£9
99pp
including luxury overnight
accommodation,
breakfast, dinner & Aqua
Thermal Journey
enjoy an hour,, a daay
OR AN OVERN
NIGHT STA
TA
AY
Y
AT
T THE NORTH WEST’S
AWARD-WINNING SPA
A HOTEL
SPA
EXPERIENCES
FROM
£30
The Spa Hotel is a retreat like no other. Nestled within
100 acres of Lancashire countryside between Preston
and Blackpool. Indulge yourself in relaxation like you’ve
never known. Experience our amazing Aqua Thermal
Journey; enjoy a luxurious range of Spa treatments
and award-winning dining.
Sttay the night
Escape the ever yday with a revitalising Spa Break. Choose from a luxur y
room, two -bedroom suite, balcony suite or penthouse. Your Spa Break
also includes a delicious breakfast and unlimited use of our Aqua Thermal
Journey. You’ll leave feeling fabulously reinvigorated.
Join us for the day
We offer an extensive range of Spa treatments as well as our Aqua
Thermal Journey; a sensor y journey like no other. We also offer holistic
therapy, facial treatments and special pamper packages. Combine your
Spa treatment with sumptuous Afternoon Tea, lunch or dinner at the
NEW restaurant, The Oranger y.
To book or request a brochure call 0800 107 1776
or for more information visit www.ribbyhall.co.uk /sp
s a-hotel
Prices correc t at the time of print. Terms and conditions apply. Offers subjec t to availabilit y.
pp
ESCAPE
THE EVERYDAY
Welcome to an award-winning world of calm,
wellbeing and nourishment. Whether you’re spending
an hour or two, a day or an overnight stay with us,
you can just hit that pause button… and relax.
From the minute you walk through the door we want
you to feel completely relaxed, enjoy being seriously
pampered and eventually leave feeling fabulously
reinvigorated.
At The SPA Hotel
you choose how to
spend your time
l Unwind in the unique aqua thermal journey and enjoy its
wonderful indoor and outdoor spa facilities
l Explore the luxurious range of treatments and spa packages
available for both men and women
l Treat your taste buds to delicious food and expect discerning service;
be it lunch, dinner, afternoon tea or even a gourmet event in the
Michelin recommended and two AA rosette Brasserie or NEW Orangery.
Alternatively dine alfresco in one of the Lily Pads overlooking the lake
l Take time out to reflect, switch off or catch up with friends in the
Laurent Perrier champagne bar. Alternatively sit back and relax by the
waterside, or enjoy the view from your very balcony
l Seek sanctuary in the comfort of your own hotel suite, making the most
of the beautiful and calming décor, with complimentary Elemis toiletries
and 24 hour room service – overnight spa breaks from only £99pp
Did you know that The SPA Hotel…
l Has a Trip Advisor Certificate of Excellence
l Has been awarded for four years running the maximum ‘five bubbles’
from the Good SPA guide
l Won the 2013 Tourism Award for New Luxury Experience
l Was voted ‘The Best SPA in the North’ by the
2013 Good SPA Guide Readers
l Is recommended in the 2014/15 Michelin guide
for its Brasserie
l Also has 2 AA Rosettes for its Brasserie
T. 0800 107 0336
ribbyhall.co.uk/spa-hotel
Wrea Green, Lancashire, PR4 2PR
GIFT
VOUCHERS
ARE
AVAILABLE
Gourmet Evening
with Casa Silva
Friday 18th September, 7.15pm
Luxurious rich reds and crisp elegant whites –
an evening of Chilean wine from Casa Silva.
This Ticket only event is £65 per person.
Price includes introductory wine,
gourmet five-course dinner
and flight of wine
To book or for more information call
01772 674 478
See what others are saying
and join the conversation
SIMPLY CLITHEROE
73
ESCAPE
TO THE
COUNTRY
Having your own place to retreat to in the heart of the beautiful
Ribble Valley countryside, could be described as a dream for
many people, but owning a holiday home at one of the area’s
picturesque home parks provides that very opportunity. Some
of the regions most attractive holiday home parks can be found
here in the Ribble Valley, many with award winning credentials
for quality and environmental excellence.
Each park has its own unique identity, each with a slightly
different range of facilities and local opportunities but all have
one thing in common – the opportunity to own a place in the
peace and tranquillity of the countryside and the comfort of a
modern and luxurious holiday home.
To make a success of acquiring your dream holiday home
you need to follow the following steps
Choose a Park
Every park is different, for example some will have a shop, bar or
club and others may have no facilities. Rules will vary between parks
too, such as the age limit to owning a home and rules on pets or
maybe the things you are permitted to do around the home, such
as gardens or balconies. One thing is for sure, go and take a look
around a local park, you will receive a warm welcome and good
information to help you make the right choice.
Choose a pitch
Within each park, pitches will vary, and one will
probably suit you more than another. For example,
you may or may not want to have a home
beside a river, or close to facilities, and you may
wish to choose a sunnier or shadier plot.
Access and parking may be also a consideration
for you.
Choose a Holiday Home
Once you have found the park of your choice,
then is the time to choose your dream holiday
home. The park owner will provide expert, practical
help to ensure you have all the information for you
to make the right choice. The owner will also
help you get the best value for your money,
as well as guarantee the safe installation of your
holiday home. They will also help with any additional
works, such as access ramps, balconies etc.
Owning a Holiday Home in Ribble Valley
is already a dream come true for many lucky
people, so why not take a closer look around
some of the area’s most attractive parks…
74
SIMPLY CLITHEROE
SHIREBURNE PARK
Located in the beautiful Forest of Bowland and
overlooking the River Ribble, Shireburne Park is set
in the grounds of Shireburne House a magnificent
Victorian Mansion House.
The park is one mile from the market town of Clitheroe
and enjoys stunning views of Pendle Hill. Local walks
offer scenic links to the town and also the picturesque
village of Waddington, frequent winner of best kept
village in Lancashire.
Shireburne is set in beautiful woodland surroundings,
where you can relax and unwind with friends and
family. It provides a weekend hideaway or a retreat for a
longer holiday. The park has both holiday homes and
self catering apartments to rent.
Investing in your own holiday home means it is available
whenever you want. Your own country retreat will be
equipped and furnished to your liking.
Open seven days a week, visitors are welcome to view
the park and our range of luxury holiday homes, some
of which benefit from a new 12 month licence, which
enables enjoyment all year round.
Shireburne Park
Edisford Bridge • Clitheroe • Lancashire BB7 3LB
Tel. 01200 423422
www.shireburnepark.co.uk
BOWLAND FELL PARK
Bowland Fell Park is the ideal place for you to own
or hire your own holiday home, providing you with
all the comfort of home away from the stresses of
everyday life.
Situated between the Forest of Bowland and the
Yorkshire Dales National Park, Bowland Fell Park has
views spanning from Pen-Y-Ghent to Pendle Hill and
is set in over 130 acres of natural countryside. An ideal
location for families and couples to explore the unspoilt
countryside, Bowland Fell Park is a true rural haven.
With a 12 month holiday season now available, holiday
home owners can enjoy our excellent facilities which
include a heated swimming pool, onsite pub, shop, and
indoor games room all the year round. With a range of
luxury caravans and apartments to hire, why not ‘try
before you buy’
We are open 7 days a week to welcome anyone
wishing to view the park, or please ring the office on
01729 840278 or email [email protected]
for more information.
Bowland Fell Park
Tosside • Skipton • North Yorkshire • BD23 4SD
Tel. 01729 840278
www.bowlandfellpark.co.uk
HACKINGS CARAVAN PARK
Away from the noise of town traffic and pollution, Hackings Caravan Park is a haven for birds
and wildlife. Nestled in the heart of the Ribble Valley, the park is situated on the edge
of the historical village of Whalley and surrounded by stunning views.
This award winning park, which is licensed for
11 months, is immaculately maintained and managed
by a hugely dedicated family team. This maintains
its popularity with retired and semi retired caravan
owners. The park is personally supervised by resident
owners the Hacking family, whose sole aim is to ensure
that your holiday home is enjoyable and carefree.
You will find yourself surrounded by friendly,
like-minded people who create a real "community feel"
in the park.
The family consider the park to be a labour of love and
work tirelessly to manage its landscape.
Hackings Caravan Park
Elker Lane • Billington • Clitheroe • Lancashire • BB7 9HZ
Tel. 07827 331078
www.hackingscaravanpark.co.uk
SIMPLY CLITHEROE
75
O W N Y O U R O W N H O L I D AY H O M E AT
T O D B E R VA L L E Y H O L I D AY PA R K
Todber Va
alley really is the Ho
oliday Park of choice for nature
lovers and those who enjoy walking
w
and spending time in the
great outdoors.
Its tranquil location, surround
ded only by lush green
countryside, provides peace and quiet in abundance – albeit
mixed with the gentle tinkling of birdsong! Many different
walks of varying effort can be enjoyed from Todber Valley –
from short strolls in serene countryside
o
to brisk climbs to the
top of the 557-metre Pendle Hill.
H Views from the summit of
Pendle Hill are certainly worth
h the effort as pretty much the
whole of Lancashire opens up as a reward for reaching the top.
Back on the Park, there are accres of space to explore including
immaculately kept shrubs and
d greenery where wild plants,
flowers and local wildlife thrivve.
e The family friendly lounge
and bar shows sporting eventss on the big screen and children
can also play outside in a safe,
e enclosed environment or in the
on-site football field or baskettball court. The beauty of Todber
Va
alley is its ability to offer the best of both worlds – being
deep in the countryside yet ha
aving excellent transport links to
nearby towns and villages.
Luxury Lodges priced
d
from £49,995* and
a range of new and
used Caravans
from just £11,495*
Visit us online at: www
w .park-resorts.com//own-tod
or call us today on 0808 102 1549
To
odber Valley
a
Holiday Paark, Bu
urnley Road, Gisburn, Clitheroe BB7
7 4JJ
*Prices vary between models and Park Resorts Paarrks. Subject to availability. Images are for illustration purpo
oses.
All prices include VAT. South Lakeland Parks Ltd tr
t ading as Park Resorts Ltd.
76
SIMPLY CLITHEROE
SUMMER
SALE
SAVE UP TO
50%
ON SELECTED ITEMS
QUALITY
COUNTRY CLOTHING
If you are looking for the very best in countrywear,
footwear, accessories and quality giftware
then look no further than Ken Varey Town and Country.
Ken Varey Town and Country Clitheroe • 4 New Market Street, Clitheroe • Telephone: 01200 423267
Ken Varey Town and Country Skipton • 42 High Street, Skipton • Telephone: 01756 792278
www.kenvarey.co.uk • [email protected]
SIMPLY CLITHEROE
77
Legal services for you
PM+M: PROUD TO SUPPORT
THE CLITHEROE FOOD
FESTIVAL
When the moment arrives
Rely on us
PM+M are an independent firm of accountants with offices in Blackburn and Burnley
covering the whole of the North West.
You may need advice on divorce, conveyancing for your house
move, help on a dispute, guidance on probate or advice on
estate planning. When the moment arrives - we’re here to help.
For specialist advice, contact a member of the team today
Email [email protected] or call 0345 671 0276
www.napthens.co.uk
Our team of professionals deliver a full range of services
to help you and your business.
For more information, please contact the PM+M team.
EMAIL
[email protected]
CALL
01254 679131
VISIT
PMM.CO.UK
Tax Planning
Auditing & Accounting
Corporate Finance
Wealth Management
Payroll & Bookkeeping
Technologies & IT S upport
Clitheroe
Food Festival
Lloyd Colne
The Ultimate
Driving Machine
LLOYD COLNE.
WE DO GOOD LOOKING GRILLS TOO.
Lloyd Colne BMW are proud to sponsor the 2015 Clitheroe Food Festival.
We do hope you enjoy this year’s festival and all the fine produce on offer.
When it comes to BMW Sales and Service, our Lloyd BMW Centre in
Colne certainly cuts the mustard.
As your local authorised BMW Centre for Colne and the surrounding areas
we can offer the highest levels of service and expertise for all your
automotive needs.
Part of the family owned Lloyd Motor Group, customer service and
satisfaction are the cornerstone of our success - across our New and
Approved Used BMW Sales, Aftersales, and Bodyshop departments.
To discover more about our award winning service, call in to our
Centre or contact us now.
Lloyd Colne (Next to Boundary Mill at the end of the M65)
Crown Way, Colne,
Lancashire, BB8 9NP
01282 720720
www.lloydcolnebmw.co.uk
ON THE BAR TODAY...
Train.
Learn.
Win.
HEN HARRIER
PHEASANT PLUCKER
AONB
Be a Fort Vale Apprentice. Be part of a Winning Team.
PLUS ALL YOUR
OTHER FAVOURITES
Gift packs also available.
www.bowlandbrewery.com
Fort Vale Engineering Limited
Visit: www.fortvale.com
Tel:
01282 687100
BLACKPOOL PLEASURE BEACH
SOME OF OUR
AMAZING
EVENTS
Summer of Slime
1st July - 31st August
Turtle Time
1st September - 31st October
© 2015 Viacom International Inc. All Rights Reserved. Nickelodeon, Nickelodeon Land and all related titles,
logos and characters are trademarks of Viacom International Inc. SpongeBob SquarePants created by
Stephen Hillenburg.
© 2015 Viacom Overseas Holdings C.V. All Rights Reserved. Teenage Mutant Ninja Turtles and all related titles,
logos and characters are trademarks of Viacom Overseas Holdings C.V.
blackpoolpleasurebeach.com
SHOW
2 FOR 1
OFFER
*
Monday & Friday
performances
BLACKPOOL PLEASURE BEACH PRESENTS A STAGEWORKS WORLDWIDE PRODUCTION CREATED BY AMANDA THOMPSON OBE
PRODUCED & DIRECTED BY AMANDA THOMPSON OBE CHOREOGRAPHED BY OULA JAASKELAINEN ASSISTANT CHOREOGRAPHER LYNSEY BROWN
HOT ICE SHOW 2015 DESIRE
STARRIING
A CAST OF
INTERNATIONAL OLYMPIC & WORLD CHAMPION SKATERS
COSTUMES
BY
STAGEWORKS WORLDWIDE PRODUCTIONS WARDROBE TEAM
ORIGINAL
SCORE BY
2ND JULY TO 5TH SEPTEMBER - BLACKPOOL PLEASURE BEACH ARENA
TICKETS
SHOW & DINE
HOTICESHOW.COM
GRAHAME MACLEAN & JOE O’CONNOR
0871 222 9090
BOX OFFICE
WINNER OF THE BIG E AWARD - LAS VEGAS
Why not make a night of it with our Show & Dine events? Before watching the world’s
best skaters in the Hot Ice Show, enjoy a sumptuous meal at the White Tower restaurant.
For just £30.95 for standard seating and £37.95 for Premium seating you can enjoy a
two-course meal before the show or for £55.00pp upgrade to our VIP package which
includes a bottle of Prosecco, a Hot Ice programme and a drink during the interval.
Calls to 0871 numbers cost 10 pence per minute on the BT network, calls from other networks and mobiles may vary. * 2 for 1 offer valid on full price seats only, can not be used in conjuction with any other offer or promotion.
OSWALDTWISTLE MILLS
shopping villag
ge & garden centre
Foo
od,
d,Glori
l ious Foo
od...
d
At Oswaldtwistle
ld
l M
Mills
ll we h
have a wide
d variety off ffo
ood
d and
dd
drinkk on offer
ff to custom
mers visiting our shopping
villa
age, including Five Restaurants, Ice
I Cream Parlour & Gourmet Fo
ood Deli.
Whether you wantt to relax on a sofa with a coffee after a busy shopping trip, samp
ple some of our delicious
cheeses from the de
eli, sit in the sun with a cold drinkk after walking round the Nature Reserve, or if you want a
delicious home-made meal, there is somethin
ng to tempt every taste bud at Oswaldtwistle
O
Mills!
The Pavillllion
Ice Cream Parlour & Dessert House
T OO T SIE S
Puu rveyo r s Of Award Wi n ning I c e Crea m
restaurant
BUY ONE
E GET ONE FREE
On all Panc
n akes & Waffles
FREE REGULAR TEA
T
OR COFFEE
When ordering a Main Meal
Cheapest Item Free, Voucher must be presented at time of
purchase, singgle use only. Cannot be used with any other off
ffeerr.
Voucher must be presented at time of purchase, singgle use only.
Cannot be used in conjunction with any other off
ffeerr.
café nova
T
PASSIONI E GUSTI DAL 1860
THE TERRACE
tea room
BUY ONE GET ONE FREE
20% OFF
On Cream Tea’s
All purchases in
i Café Nova
Voucher must be presen
nted at time of purchase, singgle use only.
Cannot be used in conjunction with any other off
ffeerr.
Vooucher must be presented at time of purchase, single use only..
Cannot be used in conjunction with any other offeer..
The Cr
The
Crum
um
mblyy Cheese D
Deli
eli
· Over 40 Vaarieties of C
Cheeses
· Olives, Charccuterie & Pies
· Honey,, Jaams, Chutney’s & Sauces
· Home-made Cakes & Biscuits
· Ales, Ciderss & Wiine Selection
· Gluteen Frree Products Available
· Gift Hampers & Recipe Advice
Ye Olde Sauussage Shop
· Multi Award Winning Butcher
es
· Great Selection of Gourmet Sausage
gs
· Locally Sourced Pork, Lamb & Beef
· Slimmers Choice Range
g
· Reciipe Advice
· Gluteen Free Products Available
· Open 7 Dayys a Week
Oswaldtw
wistle Mills, Colliers Street, Oswaldtwistle,
O
BB5 3DE
Te
elephone: 0125
54 871025 · Open 7 Days a We
eek · www.o-mills.co.u
o-mills co uk
u
8490 Ghibli d f
B
k
297 210 i dd 1
17/07/2015 16 21

Simply Clitheroe - Jennings Campbell Bibby

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